https://postimg.cc/14k5qCTH
This is a quick dish we make pretty often. Never the same twice as
it's based mostly on leftovers. I didn't actually measure anything but
I'll give a rough idea of percentages used.
2.5 cups leftover white rice (mix of long and medium)
1/2 large red bell pepper
2 cloves thin slivered garlic
3 eggs, scrambled
2 stalks mustard greens, chopped 1/2-1/3 inch thick
3-4 TB butter
2 TB olive oil
and leftovers of
1/4 c eggdrop soup
1/3 c chicken chow mein
3 TB vegetable egg foo young cake
The top part is vegetarian and stands alone just fine. Add other
vegetables at will. Can add to the protein by adding nuts or choice
(pine nuts are optimal!) and/or a handful of cooked beans such as
black, red adzuki, lima, or pink beans. Replce butter with other oil
for vegan.
With leftovers used, is low-meat but really nice way to use up bits and pieces of savory foods.
On Sunday, January 14, 2024 at 6:32:01 AM UTC-10, bruce bowser wrote:
On Sunday, January 14, 2024 at 12:01:47 AM UTC-8, dsi1 wrote:
On Friday, January 12, 2024 at 1:18:01 PM UTC-10, cshenk wrote:Pork fried rice is always great with a side of sweet & sour soup and an order of BBQ spare ribs (which are always pork - I didn't know that).
https://postimg.cc/14k5qCTH
This is a quick dish we make pretty often. Never the same twice as
it's based mostly on leftovers. I didn't actually measure anything but >> > > I'll give a rough idea of percentages used.
2.5 cups leftover white rice (mix of long and medium)
1/2 large red bell pepper
2 cloves thin slivered garlic
3 eggs, scrambled
2 stalks mustard greens, chopped 1/2-1/3 inch thick
3-4 TB butter
2 TB olive oil
and leftovers of
1/4 c eggdrop soup
1/3 c chicken chow mein
3 TB vegetable egg foo young cake
The top part is vegetarian and stands alone just fine. Add other
vegetables at will. Can add to the protein by adding nuts or choice
(pine nuts are optimal!) and/or a handful of cooked beans such as
black, red adzuki, lima, or pink beans. Replce butter with other oil
for vegan.
With leftovers used, is low-meat but really nice way to use up bits and >> > > pieces of savory foods.
My favorite stuff to add to fried rice is kim chee. OTOH, I should not be eating rice. Rice
is murder on my blood glucose level. That's okay - I only eat about 25 grains of rice.
I've got half a Costco chicken in the slow cooker. I was going to make a chicken soup
but I'm feeling really lazy so I'll probably make jook instead. A woman gave me some ginger
that she grew. She said it was really hot so I'm going to make some spicy jook. Oh yeah,.
I had some scallop fried rice from the Jade Dynasty restaurant. Boy that's good. They used dried scallops which intensifies the scallop flavor. We'll probably eat there again soon. I'll be sure to get that and the egg custard tarts.
Lunch today was jook. I was checking out recipes for jook on the internet. The recipe I saw was totally bogus - too much rice and not enough broth. I just hate shit like that.
https://photos.app.goo.gl/xZ16mazw4FsQcpkU6
On Sunday, January 14, 2024 at 1:53:09 PM UTC-10, Bruce wrote:
On Sun, 14 Jan 2024 15:31:35 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
I had some scallop fried rice from the Jade Dynasty restaurant. Boy that's good. They used dried scallops which intensifies the scallop flavor. We'll probably eat there again soon. I'll be sure to get that and the egg custard tarts.I guess some things taste better than they look.
Lunch today was jook. I was checking out recipes for jook on the internet. The recipe I saw was totally bogus - too much rice and not enough broth. I just hate shit like that.
https://photos.app.goo.gl/xZ16mazw4FsQcpkU6
Dinner tonight was a pie, I guess. My wife and son called it a "shepard's pie." That was a surprise. Ya gotta love that corn!
https://photos.app.goo.gl/7v2BdVb37ph2KSse9
On Friday, January 12, 2024 at 1:18:01 PM UTC-10, cshenk wrote:
https://postimg.cc/14k5qCTH
This is a quick dish we make pretty often. Never the same twice as
it's based mostly on leftovers. I didn't actually measure anything
but I'll give a rough idea of percentages used.
2.5 cups leftover white rice (mix of long and medium)
1/2 large red bell pepper
2 cloves thin slivered garlic
3 eggs, scrambled
2 stalks mustard greens, chopped 1/2-1/3 inch thick
3-4 TB butter
2 TB olive oil
and leftovers of
1/4 c eggdrop soup
1/3 c chicken chow mein
3 TB vegetable egg foo young cake
The top part is vegetarian and stands alone just fine. Add other
vegetables at will. Can add to the protein by adding nuts or choice
(pine nuts are optimal!) and/or a handful of cooked beans such as
black, red adzuki, lima, or pink beans. Replce butter with other
oil for vegan.
With leftovers used, is low-meat but really nice way to use up bits
and pieces of savory foods.
My favorite stuff to add to fried rice is kim chee. OTOH, I should
not be eating rice. Rice is murder on my blood glucose level. That's
okay - I only eat about 25 grains of rice. I've got half a Costco
chicken in the slow cooker. I was going to make a chicken soup but
I'm feeling really lazy so I'll probably make jook instead. A woman
gave me some ginger that she grew. She said it was really hot so I'm
going to make some spicy jook. Oh yeah,.
https://photos.app.goo.gl/py3cHSpyMs1iYbtH7
On Monday, January 15, 2024 at 8:27:38 AM UTC-10, cshenk wrote:
dsi1 wrote:
On Friday, January 12, 2024 at 1:18:01 PM UTC-10, cshenk wrote:Too bad on the BG spikes. The kimchee fried rice wouldn't work for Don
https://postimg.cc/14k5qCTH
This is a quick dish we make pretty often. Never the same twice as
it's based mostly on leftovers. I didn't actually measure anything
but I'll give a rough idea of percentages used.
2.5 cups leftover white rice (mix of long and medium)
1/2 large red bell pepper
2 cloves thin slivered garlic
3 eggs, scrambled
2 stalks mustard greens, chopped 1/2-1/3 inch thick
3-4 TB butter
2 TB olive oil
and leftovers of
1/4 c eggdrop soup
1/3 c chicken chow mein
3 TB vegetable egg foo young cake
The top part is vegetarian and stands alone just fine. Add other
vegetables at will. Can add to the protein by adding nuts or choice
(pine nuts are optimal!) and/or a handful of cooked beans such as
black, red adzuki, lima, or pink beans. Replce butter with other
oil for vegan.
With leftovers used, is low-meat but really nice way to use up bits
and pieces of savory foods.
My favorite stuff to add to fried rice is kim chee. OTOH, I should
not be eating rice. Rice is murder on my blood glucose level. That's
okay - I only eat about 25 grains of rice. I've got half a Costco
chicken in the slow cooker. I was going to make a chicken soup but
I'm feeling really lazy so I'll probably make jook instead. A woman
gave me some ginger that she grew. She said it was really hot so I'm
going to make some spicy jook. Oh yeah,.
https://photos.app.goo.gl/py3cHSpyMs1iYbtH7
now but I'd like it!
Post your jook recipe? I'm used to it as Juk or the related 'rice
porridge' you've seen me post about.
There's a lot of variation in them and Hawaii seems to have it's own
variation.
Here's a Korean one. (one of many)
https://www.seriouseats.com/korean-chicken-and-rice-porridge-dak-juk
Here's one of many Hawaiian ones.
https://www.hawaiimagazine.com/hawaii-in-the-kitchen-jook/
I just make a chicken or turkey broth and add some rice in the slow cooker and forget about it. Don't forget the ginger! I also added Chinese secret weapon: Knorr Chicken Powder.
On Monday, January 15, 2024 at 9:54:03 AM UTC-10, Bruce wrote:
On Mon, 15 Jan 2024 11:34:34 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
I just make a chicken or turkey broth and add some rice in the slow cooker and forget about it. Don't forget the ginger! I also added Chinese secret weapon: Knorr Chicken Powder.That sounds very sad.
You see sadness and negativity everywhere you look. It's not a good position to be in.
I prefer to see the bright side of life.
On Mon, 15 Jan 2024 12:42:31 -0800 (PST), dsi1
<dsi123@hawaiiantel.net> wrote:
On Monday, January 15, 2024 at 9:54:03 AM UTC-10, Bruce wrote:A great cuisine like one of the Chinese cuisines and an industrial
On Mon, 15 Jan 2024 11:34:34 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
I just make a chicken or turkey broth and add some rice in the slow cooker and forget about it. Don't forget the ginger! I also added Chinese secret weapon: Knorr Chicken Powder.That sounds very sad.
You see sadness and negativity everywhere you look. It's not a good position to be in.
I prefer to see the bright side of life.
powder from Knorr is supposed to be the secret weapon?
.
"Salt, Monosodium Glutamate, Maltodextrin, Corn Flour, Sugar, Chicken
Meat, Palm Fat, Hydrolysed Vegetable Protein, Permitted Flavourings
(Contain eggs), Sodium Inosinate And Guanylate, Silicon Dioxide and
Spices."
On 2024-01-15, Bruce <Bruce@invalid.invalid> wrote:
On Mon, 15 Jan 2024 12:42:31 -0800 (PST), dsi1
<dsi123@hawaiiantel.net> wrote:
On Monday, January 15, 2024 at 9:54:03 AM UTC-10, Bruce wrote:A great cuisine like one of the Chinese cuisines and an industrial
On Mon, 15 Jan 2024 11:34:34 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
I just make a chicken or turkey broth and add some rice in the slow cooker and forget about it. Don't forget the ginger! I also added Chinese secret weapon: Knorr Chicken Powder.That sounds very sad.
You see sadness and negativity everywhere you look. It's not a good position to be in.
I prefer to see the bright side of life.
powder from Knorr is supposed to be the secret weapon?
.
"Salt, Monosodium Glutamate, Maltodextrin, Corn Flour, Sugar, Chicken
Meat, Palm Fat, Hydrolysed Vegetable Protein, Permitted Flavourings
(Contain eggs), Sodium Inosinate And Guanylate, Silicon Dioxide and
Spices."
Maybe. It might be this:
"Lactose (Milk, Salt, Flavour Enhancers (E621, E631, E627),
Maltodextrin, Mineral Salt (Potassium), Chicken (5.7%), Modified Corn
Starch, Palm Fat, Sugar, Yeast Extract, Chicken Fat (0.6%), Flavourings >(Contain EgG), Chicken Extract (0.1%), Potato Starch, Acid, Lactic
Acid), Antioxidant (Extracts Of Rosemary), Colour (E150c)."
On Monday, January 15, 2024 at 11:42:22 AM UTC-10, Bruce wrote:Korean love this stuff - and so do I. Sorry.
On Mon, 15 Jan 2024 12:42:31 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
On Monday, January 15, 2024 at 9:54:03 AM UTC-10, Bruce wrote:A great cuisine like one of the Chinese cuisines and an industrial
On Mon, 15 Jan 2024 11:34:34 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
I just make a chicken or turkey broth and add some rice in the slow cooker and forget about it. Don't forget the ginger! I also added Chinese secret weapon: Knorr Chicken Powder.That sounds very sad.
You see sadness and negativity everywhere you look. It's not a good position to be in.
I prefer to see the bright side of life.
powder from Knorr is supposed to be the secret weapon?
.
"Salt, Monosodium Glutamate, Maltodextrin, Corn Flour, Sugar, Chicken
Meat, Palm Fat, Hydrolysed Vegetable Protein, Permitted Flavourings
(Contain eggs), Sodium Inosinate And Guanylate, Silicon Dioxide and
Spices."
.
Very sad.
Very sad indeed - for you. As it goes, I have no control over Chinese cooks so your sadness cannot be abated. Only you have control over that. I hesitate to mention this but I also have a Korean secret weapon: beef powder. My understanding is that the
I had some scallop fried rice from the Jade Dynasty restaurant. Boy that's >> good. They used dried scallops which intensifies the scallop flavor. We'll probably
eat there again soon. I'll be sure to get that and the egg custard tarts.
Is that what crème brûlée is called in English?
On Monday, January 15, 2024 at 12:38:28 PM UTC-10, Bruce wrote:the Korean love this stuff - and so do I. Sorry.
On Mon, 15 Jan 2024 14:11:51 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
On Monday, January 15, 2024 at 11:42:22 AM UTC-10, Bruce wrote:
On Mon, 15 Jan 2024 12:42:31 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
On Monday, January 15, 2024 at 9:54:03 AM UTC-10, Bruce wrote:A great cuisine like one of the Chinese cuisines and an industrial
On Mon, 15 Jan 2024 11:34:34 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
I just make a chicken or turkey broth and add some rice in the slow cooker and forget about it. Don't forget the ginger! I also added Chinese secret weapon: Knorr Chicken Powder.That sounds very sad.
You see sadness and negativity everywhere you look. It's not a good position to be in.
I prefer to see the bright side of life.
powder from Knorr is supposed to be the secret weapon?
.
"Salt, Monosodium Glutamate, Maltodextrin, Corn Flour, Sugar, Chicken
Meat, Palm Fat, Hydrolysed Vegetable Protein, Permitted Flavourings
(Contain eggs), Sodium Inosinate And Guanylate, Silicon Dioxide and
Spices."
.
Very sad.
Very sad indeed - for you. As it goes, I have no control over Chinese cooks so your sadness cannot be abated. Only you have control over that. I hesitate to mention this but I also have a Korean secret weapon: beef powder. My understanding is that
Don't worry. Your preference for crappy ingredients was already well
documented in RFC.
My guess is that your food just makes people sad. They can probably taste your bitterness with every bite.
On Monday, January 15, 2024 at 10:42:03 AM UTC-10, bruce bowser wrote:
On Sunday, January 14, 2024 at 6:31:38 PM UTC-5, dsi1 wrote:
I had some scallop fried rice from the Jade Dynasty restaurant. Boy that'sIs that what crème brûlée is called in English?
good. They used dried scallops which intensifies the scallop flavor. We'll probably
eat there again soon. I'll be sure to get that and the egg custard tarts.
On Monday, January 15, 2024 at 1:46:53 PM UTC-10, Bruce wrote:
On Mon, 15 Jan 2024 14:45:09 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
My guess is that your food just makes people sad. They can probably taste your bitterness with every bite.Do you ever wonder why you have diabetes? Because you eat so much
crap.
I don't ever wonder why I have diabetes.
These days, my thoughts are mostly of corn. Corn is just so wonderful.
In article <5d119f84-43b9-4eda-a04a-
55a98ea456aan@googlegroups.com>, dsi123@hawaiiantel.net
says...
These days, my thoughts are mostly of corn. Corn is just so wonderful.
Peas are superior to corn on every count.
On 2024-01-17, Janet <nobody@home.com> wrote:
In article <5d119f84-43b9-4eda-a04a-
55a98ea456aan@googlegroups.com>, dsi123@hawaiiantel.net
says...
These days, my thoughts are mostly of corn. Corn is just so wonderful.
Peas are superior to corn on every count.
That's a matter of taste.
In article <5d119f84-43b9-4eda-a04a-
55a98ea456aan@googlegroups.com>, dsi123@hawaiiantel.net
says...
These days, my thoughts are mostly of corn. Corn is just so wonderful.
Peas are superior to corn on every count.
Rest in peas when google ditches you.
Janet UK
In article <SNPpN.49511$Sf59.11558@fx48.iad>,
hamilton@invalid.com says...
On 2024-01-17, Janet <nobody@home.com> wrote:
In article <5d119f84-43b9-4eda-a04a-
55a98ea456aan@googlegroups.com>, dsi123@hawaiiantel.net
says...
These days, my thoughts are mostly of corn. Corn is just so wonderful.
Peas are superior to corn on every count.
That's a matter of taste.
Taste is only one factor.
In terms of nutrition, peas are superior to corn,
especially for a diabetic.
https://kale.world/corn-vs-peas/
On 1/17/2024 7:02 AM, Janet wrote:
  Peas are superior to corn on every count.
  Rest in peas when google ditches you.
   Janet UK
That is not true. A pea pod cannot replace Mr. Bumpy.
On 2024-01-17 9:45 a.m., Ed P wrote:
On 1/17/2024 7:02 AM, Janet wrote:
  Peas are superior to corn on every count.
  Rest in peas when google ditches you.
   Janet UK
That is not true. A pea pod cannot replace Mr. Bumpy.
????? For some reason that left me thinking of them as some sort of sex
toy that would appeal to Kuthe and Bryan.
That is not true. A pea pod cannot replace Mr. Bumpy.
On 2024-01-17 9:45 a.m., Ed P wrote:
On 1/17/2024 7:02 AM, Janet wrote:
  Peas are superior to corn on every count.
  Rest in peas when google ditches you.
   Janet UK
That is not true. A pea pod cannot replace Mr. Bumpy.
????? For some reason that left me thinking of them as some sort of sex
toy that would appeal to Kuthe and Bryan.
On 1/17/2024 9:59 AM, Dave Smith wrote:
That is not true. A pea pod cannot replace Mr. Bumpy.
????? For some reason that left me thinking of them as some sort of
sex toy that would appeal to Kuthe and Bryan.
You are correct, a dried corn cob.
On 2024-01-17, Ed P wrote:
That is not true. A pea pod cannot replace Mr. Bumpy.
Have a Heart, Ed. John likely does not know yet that
he will disappear because a narci only reads his own
threads. (Or maybe just the way it is in GG.)
At least BB said Good-Bye.
In article <SNPpN.49511$Sf59.11558@fx48.iad>,
hamilton@invalid.com says...
On 2024-01-17, Janet <nobody@home.com> wrote:
In article <5d119f84-43b9-4eda-a04a-
55a98ea456aan@googlegroups.com>, dsi123@hawaiiantel.net
says...
These days, my thoughts are mostly of corn. Corn is just so wonderful.
Peas are superior to corn on every count.
That's a matter of taste.
Taste is only one factor.
In terms of nutrition, peas are superior to corn,
especially for a diabetic.
https://kale.world/corn-vs-peas/
On 2024-01-17 10:40 a.m., Ed P wrote:
On 1/17/2024 9:59 AM, Dave Smith wrote:
That is not true. A pea pod cannot replace Mr. Bumpy.
????? For some reason that left me thinking of them as some sort of
sex toy that would appeal to Kuthe and Bryan.
You are correct, a dried corn cob.
I had to chuckle when I first heard about that new<?> game called corn
hole. I had only heard that expression in reference to anal sex.
On 2024-01-17 9:45 a.m., Ed P wrote:
On 1/17/2024 7:02 AM, Janet wrote:
  Peas are superior to corn on every count.
  Rest in peas when google ditches you.
   Janet UK
That is not true. A pea pod cannot replace Mr. Bumpy.
????? For some reason that left me thinking of them as some sort of sex
toy that would appeal to Kuthe and Bryan.
On 2024-01-17 10:32 a.m., Mike Duffy wrote:
On 2024-01-17, Ed P wrote:
That is not true. A pea pod cannot replace Mr. Bumpy.
Have a Heart, Ed. John likely does not know yet that
he will disappear because a narci only reads his own
threads. (Or maybe just the way it is in GG.)
At least BB said Good-Bye.
This will be an interesting situation as Google groups shuts down and
gmail users won't have that access to news groups.
It has been the
haven for a number of nymshifting twits, many of whom have been
filtered by the relatively sane users. I can picture some of them
reappearing with new user names. That will give them a chance to
resurrect themselves as reasonably civil identities. I have to wonder
how long they will be able to maintain the facade before they betray
their inner obnoxious characters and end up right back in the filters
they inhabited before.
On the bright side.... I may be able to go through my filters and remove
all those gmail nyms.
On Wednesday, January 17, 2024 at 2:02:20 AM UTC-10, Janet wrote:rational move.
In article <5d119f84-43b9-4eda-a04a-
55a98e...@googlegroups.com>, dsi...@hawaiiantel.net
says...
These days, my thoughts are mostly of corn. Corn is just so wonderful.Peas are superior to corn on every count.
Rest in peas when google ditches you.
Janet UK
That's the Brits for you - they believe that peas are just so wonderful.
You believe that your life will improve with less diversity on rfc. I believe that my life will improve with no rfc. I guess we're both dreamers. "Google" ain't ditching nobody - they are simply removing a failed product from the market. It's a totally
On 2024-01-17 10:32 a.m., Mike Duffy wrote:
On 2024-01-17, Ed P wrote:
That is not true. A pea pod cannot replace Mr. Bumpy.
Have a Heart, Ed. John likely does not know yet that
he will disappear because a narci only reads his own
threads. (Or maybe just the way it is in GG.)
At least BB said Good-Bye.
This will be an interesting situation as Google groups shuts down and
gmail users won't have that access to news groups.
On Wednesday, January 17, 2024 at 7:44:48 AM UTC-10, Bruce wrote:in the pack was not very good. You win some, you lose some.
On Wed, 17 Jan 2024 12:41:44 -0000, Janet <nob...@home.com> wrote:
In article <SNPpN.49511$Sf59....@fx48.iad>,dsi1 never wonders why he has diabetes. But at least he's not scared
hami...@invalid.com says...
On 2024-01-17, Janet <nob...@home.com> wrote:
In article <5d119f84-43b9-4eda-a04a-
55a98e...@googlegroups.com>, dsi...@hawaiiantel.net
says...
These days, my thoughts are mostly of corn. Corn is just so wonderful. >> >> >>
Peas are superior to corn on every count.
That's a matter of taste.
Taste is only one factor.
In terms of nutrition, peas are superior to corn,
especially for a diabetic.
https://kale.world/corn-vs-peas/
of food!
Breakfast this morning was won ton min. Beats me if it's served in the rest of the world. It's garnished with kamaboko and char siu - Chinese bbq pork. It is important that these noodles/won ton be eaten with hot Chinese mustard and shoyu. The mustard
https://photos.app.goo.gl/z4CagwVKNVMzw25x5
https://photos.app.goo.gl/mdfggbCRE5ifmxDSA
On Wednesday, January 17, 2024 at 8:00:50 AM UTC-10, Bruce wrote:totally rational move.
On Wed, 17 Jan 2024 09:16:56 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
On Wednesday, January 17, 2024 at 2:02:20 AM UTC-10, Janet wrote:
In article <5d119f84-43b9-4eda-a04a-
55a98e...@googlegroups.com>, dsi...@hawaiiantel.net
says...
These days, my thoughts are mostly of corn. Corn is just so wonderful. >> >> >Peas are superior to corn on every count.
Rest in peas when google ditches you.
Janet UK
That's the Brits for you - they believe that peas are just so wonderful.
You believe that your life will improve with less diversity on rfc. I believe that my life will improve with no rfc. I guess we're both dreamers. "Google" ain't ditching nobody - they are simply removing a failed product from the market. It's a
The market was selling big bags of corn chips. Korean corn chips are different from American corn chips. It was only $2.99. Unfortunately, I was low on cash and was saving my dough to pay for my club dues at a meeting later on in the evening.Constantly eating corn is a sign of diversity?
In your case, it is.
We went to the Korean market yesterday. My wife needed to eat some kim chee soup. Boy, did she ever get it - that bowl was packed with kim chee! That's the way it goes, sometimes the kitchen needs to jettison excess kim chee. Into the soup pot it goes.
As it goes, I didn't need to do that because I didn't go to the meeting. I felt the high winds would mean canceling the meeting. My friend called me from the restaurant. Ha ha, the electricity went out and there was no food. They were sitting there inthe dark. Had I known that he would be there, I would have definitely gone. Meeting in the dark and cold with those guys would have been my idea of fun!
https://photos.app.goo.gl/2eemXoAJ8sgXU3HS9
On Mon, 15 Jan 2024 11:34:34 -0800 (PST), dsi1
<dsi123@hawaiiantel.net> wrote:
https://www.hawaiimagazine.com/hawaii-in-the-kitchen-jook/
I just make a chicken or turkey broth and add some rice in the slow
cooker and forget about it. Don't forget the ginger! I also added
Chinese secret weapon: Knorr Chicken Powder.
That sounds very sad.
On Mon, 15 Jan 2024 12:42:31 -0800 (PST), dsi1
<dsi123@hawaiiantel.net> wrote:
On Monday, January 15, 2024 at 9:54:03 AM UTC-10, Bruce wrote:slow cooker and forget about it. Don't forget the ginger! I also
On Mon, 15 Jan 2024 11:34:34 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
I just make a chicken or turkey broth and add some rice in the
added Chinese secret weapon: Knorr Chicken Powder. >> That sounds
very sad.
You see sadness and negativity everywhere you look. It's not a good position to be in. I prefer to see the bright side of life.
A great cuisine like one of the Chinese cuisines and an industrial
powder from Knorr is supposed to be the secret weapon?
.
"Salt, Monosodium Glutamate, Maltodextrin, Corn Flour, Sugar, Chicken
Meat, Palm Fat, Hydrolysed Vegetable Protein, Permitted Flavourings
(Contain eggs), Sodium Inosinate And Guanylate, Silicon Dioxide and
Spices."
.
Very sad.
On Monday, January 15, 2024 at 8:27:38 AM UTC-10, cshenk wrote:
dsi1 wrote:
On Friday, January 12, 2024 at 1:18:01 PM UTC-10, cshenk wrote:
https://postimg.cc/14k5qCTH
This is a quick dish we make pretty often. Never the same twice
as it's based mostly on leftovers. I didn't actually measure
anything but I'll give a rough idea of percentages used.
Post your jook recipe? I'm used to it as Juk or the related 'rice
porridge' you've seen me post about.
There's a lot of variation in them and Hawaii seems to have it's
own variation.
Here's a Korean one. (one of many)
https://www.seriouseats.com/korean-chicken-and-rice-porridge-dak-juk
Here's one of many Hawaiian ones.
https://www.hawaiimagazine.com/hawaii-in-the-kitchen-jook/
I just make a chicken or turkey broth and add some rice in the slow
cooker and forget about it. Don't forget the ginger! I also added
Chinese secret weapon: Knorr Chicken Powder. This house was awash
with dried shiitake mushrooms but I haven't been able to find any.
That's so weird. It would have been really nice with mushrooms. The
jook that guy was making seemed pretty good. I make jook when the
opportunity presents itself though. It's not a dish that I plan on
making. The opportunity presented itself when we bought the Costco
chicken. We had some for lunch, and I made a couple of sandwiches
with the chicken breast. The remainder of the chicken was put in the
slow cooker. The next day, the meat was removed from the bones. There
was too much meat so the breast was stuck in the refrigerator and
I'll be making chicken salad with some grapes and apples. It'll be
enough for a couple of sandwiches. The jook was breakfast for
yesterday and today. That was a lot of meals for a 5 buck chicken.
Hopefully, that chicken had a wonderful life. He sure enriched ours.
https://photos.app.goo.gl/iE7q6iqpGY7kbrDz9
On Monday, January 15, 2024 at 11:42:22 AM UTC-10, Bruce wrote:
On Mon, 15 Jan 2024 12:42:31 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
On Monday, January 15, 2024 at 9:54:03 AM UTC-10, Bruce wrote:slow cooker and forget about it. Don't forget the ginger! I also
On Mon, 15 Jan 2024 11:34:34 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
I just make a chicken or turkey broth and add some rice in the
added Chinese secret weapon: Knorr Chicken Powder. >> That sounds
very sad.
You see sadness and negativity everywhere you look. It's not a
good position to be in. I prefer to see the bright side of life.
A great cuisine like one of the Chinese cuisines and an industrial
powder from Knorr is supposed to be the secret weapon?
.
"Salt, Monosodium Glutamate, Maltodextrin, Corn Flour, Sugar,
Chicken Meat, Palm Fat, Hydrolysed Vegetable Protein, Permitted
Flavourings (Contain eggs), Sodium Inosinate And Guanylate, Silicon
Dioxide and Spices."
.
Very sad.
Very sad indeed - for you. As it goes, I have no control over Chinese
cooks so your sadness cannot be abated. Only you have control over
that. I hesitate to mention this but I also have a Korean secret
weapon: beef powder. My understanding is that the Korean love this
stuff - and so do I. Sorry.
I don't ever wonder why I have diabetes. Do you wonder why you're so
sad and bitter? These days, my thoughts are mostly of corn. Corn is
just so wonderful. You should try corn ice cream. It has real sweet
corn and rice cake. If you don't ever experience this, your life will
be pretty much a wasted one.
https://photos.app.goo.gl/yg85ADgVSvM8ziWz6
On Mon, 15 Jan 2024 14:45:09 -0800 (PST), dsi1
<dsi123@hawaiiantel.net> wrote:
My guess is that your food just makes people sad. They can probably
taste your bitterness with every bite.
Do you ever wonder why you have diabetes? Because you eat so much
crap.
Bruce wrote:
Do you ever wonder why you have diabetes? Because you eat so much
crap.
Bruce, you are just looking for attention and being mean about it.
Next time in RFC, try doing something youv'e never done, Post a recipe
you make.
On Wed, 17 Jan 2024 09:59:11 -0500, Dave Smith
<adavid.smith@sympatico.ca> wrote:
On 2024-01-17 9:45 a.m., Ed P wrote:
On 1/17/2024 7:02 AM, Janet wrote:
  Peas are superior to corn on every count.
  Rest in peas when google ditches you.
   Janet UK
That is not true. A pea pod cannot replace Mr. Bumpy.
????? For some reason that left me thinking of them as some sort
of sex toy that would appeal to Kuthe and Bryan.
Duh.
Bruce wrote:
On Mon, 15 Jan 2024 11:34:34 -0800 (PST), dsi1
<dsi123@hawaiiantel.net> wrote:
(snipped all but my link)
https://www.hawaiimagazine.com/hawaii-in-the-kitchen-jook/
I just make a chicken or turkey broth and add some rice in the slow
cooker and forget about it. Don't forget the ginger! I also added
Chinese secret weapon: Knorr Chicken Powder.
That sounds very sad.
It's glorious! I can tell how to make it well enough from his
description.
Bruce wrote:
On Mon, 15 Jan 2024 12:42:31 -0800 (PST), dsi1
<dsi123@hawaiiantel.net> wrote:
On Monday, January 15, 2024 at 9:54:03 AM UTC-10, Bruce wrote:slow cooker and forget about it. Don't forget the ginger! I also
On Mon, 15 Jan 2024 11:34:34 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
I just make a chicken or turkey broth and add some rice in the
added Chinese secret weapon: Knorr Chicken Powder. >> That sounds
very sad.
A great cuisine like one of the Chinese cuisines and an industrial
You see sadness and negativity everywhere you look. It's not a good
position to be in. I prefer to see the bright side of life.
powder from Knorr is supposed to be the secret weapon?
.
"Salt, Monosodium Glutamate, Maltodextrin, Corn Flour, Sugar, Chicken
Meat, Palm Fat, Hydrolysed Vegetable Protein, Permitted Flavourings
(Contain eggs), Sodium Inosinate And Guanylate, Silicon Dioxide and
Spices."
.
Very sad.
We already know your opinion on foods and specifically on the Knorrs
line. Driveling on forever is useless and makes you a very sad
sounding person. Me, I just rejoice folks found something they liked.
Bruce wrote:
On Mon, 15 Jan 2024 14:45:09 -0800 (PST), dsi1
<dsi123@hawaiiantel.net> wrote:
My guess is that your food just makes people sad. They can probably
taste your bitterness with every bite.
Do you ever wonder why you have diabetes? Because you eat so much
crap.
Bruce, you are just looking for attention and being mean about it.
Next time in RFC, try doing something youv'e never done, Post a recipe
you make.
dsi1 wrote:
I don't ever wonder why I have diabetes. Do you wonder why you're so
sad and bitter? These days, my thoughts are mostly of corn. Corn is
just so wonderful. You should try corn ice cream. It has real sweet
corn and rice cake. If you don't ever experience this, your life will
be pretty much a wasted one.
https://photos.app.goo.gl/yg85ADgVSvM8ziWz6
What a unique find!
On 2024-01-17 5:53 p.m., cshenk wrote:
Bruce wrote:
Do you ever wonder why you have diabetes? Because you eat so much
crap.
Bruce, you are just looking for attention and being mean about it.
Next time in RFC, try doing something youv'e never done, Post a recipe
you make.
Of course he is just looking for attention. He is probably thrilled that
you gave it to him.
On 2024-01-17 10:40 a.m., Ed P wrote:
On 1/17/2024 9:59 AM, Dave Smith wrote:
That is not true. A pea pod cannot replace Mr. Bumpy.
????? For some reason that left me thinking of them as some sort of
sex toy that would appeal to Kuthe and Bryan.
You are correct, a dried corn cob.
I had to chuckle when I first heard about that new<?> game called corn
hole. I had only heard that expression in reference to anal sex.
On 1/17/2024 10:55 AM, Dave Smith wrote:
On 2024-01-17 10:40 a.m., Ed P wrote:It's a weird game where people toss little bags filled with dried corn
On 1/17/2024 9:59 AM, Dave Smith wrote:
That is not true. A pea pod cannot replace Mr. Bumpy.
????? For some reason that left me thinking of them as some sort of
sex toy that would appeal to Kuthe and Bryan.
You are correct, a dried corn cob.
I had to chuckle when I first heard about that new<?> game called corn
hole. I had only heard that expression in reference to anal sex.
onto raised wooden platforms and try to get the bags of corn through the >hole. I can't see the fun in it but seems like an old time carnival
game that dates back to the 1930's.
What do you know about Chinese cooking? Nuttin'.
I think that this kind of powder is beginning to be trending with the younger >generation.
The boomers, not so much. The Chinese and Koreans have
been using this stuff for quite a while. My wife said her mom always
made kim chee chigae with beef soup powder. The Japanese make broth
using a powder or a liquid too. It's easy to make dashi the
traditional way but it's just easier to use dashi powder. I use a
liquid concentrated dashi base instead of powder because it's the
easiest of them all.
On Wednesday, January 17, 2024 at 2:36:05 PM UTC-10, Bruce wrote:
You also think stepping on dog turds is trending with the younger
generation. You think everything's trending with the younger
generation.
The boomers, not so much. The Chinese and Koreans have
been using this stuff for quite a while. My wife said her mom always
made kim chee chigae with beef soup powder. The Japanese make broth
using a powder or a liquid too. It's easy to make dashi the
traditional way but it's just easier to use dashi powder. I use a
liquid concentrated dashi base instead of powder because it's the
easiest of them all.
Yes, but Knorr... Enjoy!
The young folks don't care about the fears of old people. My guess is that they think it's "cute."
On Wednesday, January 17, 2024 at 3:01:57 PM UTC-10, Bruce wrote:of it. Is there anything that you're not ascared of?
On Wed, 17 Jan 2024 16:49:58 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
The young folks don't care about the fears of old people. My guess is that they think it's "cute."I'm not afraid of Knorr chicken powder :) It's just a crap ingredient.
Some young people don't mind crap ingredients. Some old people don't
mind crap ingredients. Liking crap ingredients isn't age related, nor
is it trending. It's always been around.
My feeling is that fear mostly keeps people from growing more than it keeps people safe. Your idea of some food being "crap" fits nicely into your view of a world where people and places are "crap." There's a big world out there and mostly you're afraid
I think that this kind of powder is beginning to be trending with
the younger generation.
We went to the Korean market yesterday. My wife needed to eat some kim chee soup.corn chips are different from American corn chips. It was
Boy, did she ever get it - that bowl was packed with kim
chee! That's the way it goes, sometimes the kitchen needs
to jettison excess kim chee. Into the soup pot it goes.
The market was selling big bags of corn chips. Korean >
on in the evening.
In article <bed159da-8b25-4050-9567-
fac378c21ed0n@googlegroups.com>, dsi123@hawaiiantel.net
says...
We went to the Korean market yesterday. My wife needed to eat some kim chee soup.corn chips are different from American corn chips. It was
Boy, did she ever get it - that bowl was packed with kim
chee! That's the way it goes, sometimes the kitchen needs
to jettison excess kim chee. Into the soup pot it goes.
The market was selling big bags of corn chips. Korean >
only $2.99. Unfortunately, I was low on cash and was
saving my dough to pay for my club dues at a meeting later
on in the evening.
You don't have a plastic card? Neither does your wife?
Your wife hadn't got/wouldn't lend you three dollars
cash?
On Wednesday, January 17, 2024 at 11:41:49 PM UTC-10, Cindy Hamilton wrote:
On 2024-01-18, dsi1 <dsi...@hawaiiantel.net> wrote:
Do you have any evidence to support your claim?
I think that this kind of powder is beginning to be trending with
the younger generation.
--
Cindy Hamilton
I spot trends by observing what's going around me.
If you want numbers, I can't give you numbers. That's the breaks. Feel free to ignore me.
I've seen more products that contain MSG. Things are loosening up
in MSGland. The boomers won't eat the stuff but the kids will.
The younger generation is getting more into Asian food. This means
that they're learning about MSG. That's just the way things are.
https://www.youtube.com/watch?v=wp_ICMRZz6o
dsi1 tries to be one with the poor real Hawaiians. That's why he
leaves the house without his credit card and with only a dollar in his pocket.
Bruce wrote:
dsi1 tries to be one with the poor real Hawaiians. That's why heI hear tell he's related to Israel Kamakawiwoʻole.
leaves the house without his credit card and with only a dollar in his
pocket.
On Thu, 18 Jan 2024 14:15:47 -0500, Johnnie Moxley <j.moxley@down.com>
wrote:
Bruce wrote:
dsi1 tries to be one with the poor real Hawaiians. That's why heI hear tell he's related to Israel Kamakawiwoʻole.
leaves the house without his credit card and with only a dollar in his
pocket.
If only he'd had no money for snacks.
Bruce wrote:
On Thu, 18 Jan 2024 14:15:47 -0500, Johnnie Moxley <j.moxley@down.com>Conch.
wrote:
Bruce wrote:
dsi1 tries to be one with the poor real Hawaiians. That's why heI hear tell he's related to Israel Kamakawiwoʻole.
leaves the house without his credit card and with only a dollar in his >>>> pocket.
If only he'd had no money for snacks.
On Thu, 18 Jan 2024 15:23:09 -0500, Johnnie Moxley
<j.moxley@updown.com> wrote:
Bruce wrote:
On Thu, 18 Jan 2024 14:15:47 -0500, Johnnie Moxley <j.moxley@down.com>Conch.
wrote:
Bruce wrote:
dsi1 tries to be one with the poor real Hawaiians. That's why heI hear tell he's related to Israel Kamakawiwoʻole.
leaves the house without his credit card and with only a dollar in his >>>>> pocket.
If only he'd had no money for snacks.
"often disparaging : a native or resident of the Florida Keys" <https://www.merriam-webster.com/dictionary/conch>
On Thursday, January 18, 2024 at 10:08:21 AM UTC-10, Bruce wrote:
On Thu, 18 Jan 2024 14:15:47 -0500, Johnnie Moxley <j.mo...@down.com>
wrote:
Bruce wrote:If only he'd had no money for snacks.
dsi1 tries to be one with the poor real Hawaiians. That's why heI hear tell he's related to Israel Kamakawiwoʻole.
leaves the house without his credit card and with only a dollar in his
pocket.
Oddly enough, I did buy some snacks today. It was Japanese kine stuffs. Mostly it was tiny fried crabs and fish bones. It was making something out of nothing. It could have used more heat in the mix.
https://photos.app.goo.gl/veANBsqRzAHkuutL8
Bruce wrote:
On Thu, 18 Jan 2024 14:21:38 -0800 (PST), dsi1
<dsi123@hawaiiantel.net> wrote:
On Thursday, January 18, 2024 at 10:08:21 AM UTC-10, Bruce wrote:I can imagine you didn't need any money for that.
On Thu, 18 Jan 2024 14:15:47 -0500, Johnnie Moxley <j.mo...@down.com>
wrote:
Bruce wrote:If only he'd had no money for snacks.
dsi1 tries to be one with the poor real Hawaiians. That's why heI hear tell he's related to Israel Kamakawiwoʻole.
leaves the house without his credit card and with only a dollar in his >>>>>> pocket.
Oddly enough, I did buy some snacks today. It was Japanese kine stuffs. Mostly it was tiny fried crabs and fish bones. It was making something out of nothing. It could have used more heat in the mix.
https://photos.app.goo.gl/veANBsqRzAHkuutL8
Try the conch next time.
On Thu, 18 Jan 2024 14:21:38 -0800 (PST), dsi1
<dsi123@hawaiiantel.net> wrote:
On Thursday, January 18, 2024 at 10:08:21 AM UTC-10, Bruce wrote:I can imagine you didn't need any money for that.
On Thu, 18 Jan 2024 14:15:47 -0500, Johnnie Moxley <j.mo...@down.com>
wrote:
Bruce wrote:If only he'd had no money for snacks.
dsi1 tries to be one with the poor real Hawaiians. That's why heI hear tell he's related to Israel Kamakawiwoʻole.
leaves the house without his credit card and with only a dollar in his >>>>> pocket.
Oddly enough, I did buy some snacks today. It was Japanese kine stuffs. Mostly it was tiny fried crabs and fish bones. It was making something out of nothing. It could have used more heat in the mix.
https://photos.app.goo.gl/veANBsqRzAHkuutL8
On Wed, 17 Jan 2024 18:55:29 -0500, jmcquown <j_mcquown@comcast.net>
wrote:
On 1/17/2024 10:55 AM, Dave Smith wrote:
On 2024-01-17 10:40 a.m., Ed P wrote:
On 1/17/2024 9:59 AM, Dave Smith wrote:
That is not true. A pea pod cannot replace Mr. Bumpy.
sort of >>>> sex toy that would appeal to Kuthe and Bryan.????? For some reason that left me thinking of them as some
corn >> hole. I had only heard that expression in reference to analYou are correct, a dried corn cob.
I had to chuckle when I first heard about that new<?> game called
sex. >>
It's a weird game where people toss little bags filled with dried
corn onto raised wooden platforms and try to get the bags of corn
through the hole. I can't see the fun in it but seems like an old
time carnival game that dates back to the 1930's.
Sounds like a corny game.
On 1/17/2024 10:55 AM, Dave Smith wrote:
On 2024-01-17 10:40 a.m., Ed P wrote:
On 1/17/2024 9:59 AM, Dave Smith wrote:
That is not true. A pea pod cannot replace Mr. Bumpy.
????? For some reason that left me thinking of them as some
sort of sex toy that would appeal to Kuthe and Bryan.
You are correct, a dried corn cob.
I had to chuckle when I first heard about that new<?> game calledcorn hole. I had only heard that expression in reference to anal sex.
It's a weird game where people toss little bags filled with dried
corn onto raised wooden platforms and try to get the bags of corn
through the hole. I can't see the fun in it but seems like an old
time carnival game that dates back to the 1930's.
Jill
On Thursday, January 18, 2024 at 10:08:21 AM UTC-10, Bruce wrote:
On Thu, 18 Jan 2024 14:15:47 -0500, Johnnie Moxley
<j.mo...@down.com> wrote:
Bruce wrote:in his >> pocket.
dsi1 tries to be one with the poor real Hawaiians. That's why he
leaves the house without his credit card and with only a dollar
If only he'd had no money for snacks.I hear tell he's related to Israel Kamakawiwoʻole.
Oddly enough, I did buy some snacks today. It was Japanese kine
stuffs. Mostly it was tiny fried crabs and fish bones. It was making something out of nothing. It could have used more heat in the mix.
https://photos.app.goo.gl/veANBsqRzAHkuutL8
Bruce wrote:
On Wed, 17 Jan 2024 18:55:29 -0500, jmcquown <j_mcquown@comcast.net>
wrote:
On 1/17/2024 10:55 AM, Dave Smith wrote:sort of >>>> sex toy that would appeal to Kuthe and Bryan.
On 2024-01-17 10:40 a.m., Ed P wrote:
On 1/17/2024 9:59 AM, Dave Smith wrote:
That is not true. A pea pod cannot replace Mr. Bumpy.
????? For some reason that left me thinking of them as some
corn >> hole. I had only heard that expression in reference to anal
You are correct, a dried corn cob.
I had to chuckle when I first heard about that new<?> game called
sex. >>
It's a weird game where people toss little bags filled with dried
corn onto raised wooden platforms and try to get the bags of corn
through the hole. I can't see the fun in it but seems like an old
time carnival game that dates back to the 1930's.
Sounds like a corny game.
Cute pun. It's mostly seen as pre-k up to second grade, plus at
carnivals.
On Wednesday, January 17, 2024 at 1:21:58 PM UTC-10, Bruce wrote:
On Wed, 17 Jan 2024 22:12:33 +0000, "cshenk"
<csh...@virginia-beach.net> wrote:
We already know your opinion on foods and specifically on the
Knorrs line. Driveling on forever is useless and makes you a very
sad sounding person. Me, I just rejoice folks found something
they liked.
To call Knorr Chicken Powder the secret weapon of Chinese cuisine
is beyond ridiculous.
What do you know about Chinese cooking? Nuttin'.
I think that this kind of powder is beginning to be trending with the
younger generation. The boomers, not so much. The Chinese and Koreans
have been using this stuff for quite a while. My wife said her mom
always made kim chee chigae with beef soup powder. The Japanese make
broth using a powder or a liquid too. It's easy to make dashi the
traditional way but it's just easier to use dashi powder. I use a
liquid concentrated dashi base instead of powder because it's the
easiest of them all.
https://photos.app.goo.gl/1Ti3JtPibqh5N5yv7
dsi1 wrote:
On Wednesday, January 17, 2024 at 1:21:58 PM UTC-10, Bruce wrote:
To call Knorr Chicken Powder the secret weapon of Chinese cuisine
is beyond ridiculous.
What do you know about Chinese cooking? Nuttin'.
I think that this kind of powder is beginning to be trending with the
younger generation. The boomers, not so much. The Chinese and Koreans
have been using this stuff for quite a while. My wife said her mom
always made kim chee chigae with beef soup powder. The Japanese make
broth using a powder or a liquid too. It's easy to make dashi the
traditional way but it's just easier to use dashi powder. I use a
liquid concentrated dashi base instead of powder because it's the
easiest of them all.
https://photos.app.goo.gl/1Ti3JtPibqh5N5yv7
Bruce evidently knows nothing about cooking of any cuisine as evinced
by his compleye failure to post anything but lists of ingredients and
inanely think anyone here cares.
On 2024-01-18, dsi1 <dsi123@hawaiiantel.net> wrote:
I think that this kind of powder is beginning to be trending with
the younger generation.
Do you have any evidence to support your claim?
Cindy Hamilton wrote:(much snippage)
On 2024-01-18, dsi1 <dsi123@hawaiiantel.net> wrote:
I think that this kind of powder is beginning to be trending with
the younger generation.
Do you have any evidence to support your claim?
He may not but I have some from my 'Frugal Kitchen'. The younger
generations aren't often into making things like broth from a chicken carcass. It takes too long and frequently they don't have the right
gear. They aren't the only ones using boxed broths.
Here is a surprise. Under 30 set are apt to get bread machines as
their first 'fancy appliance'. This was a good bit driven by costs as
the mark up on bread is really high.
You're really a fan of your bread machine. Maybe David will buy one.
Jill
On Friday, January 19, 2024 at 12:15:18 PM UTC-6, cshenk wrote:
Carol, you're so full of shit; your eyes are brown.
Cindy Hamilton wrote:
Do you have any evidence to support your claim?
On 1/19/2024 1:15 PM, cshenk wrote:
Cindy Hamilton wrote:
On 2024-01-18, dsi1 <dsi123@hawaiiantel.net> wrote:
I think that this kind of powder is beginning to be trending
with the younger generation.
Do you have any evidence to support your claim?
He may not but I have some from my 'Frugal Kitchen'. The younger generations aren't often into making things like broth from a
chicken carcass. It takes too long and frequently they don't have
the right gear. They aren't the only ones using boxed broths.
Here is a surprise. Under 30 set are apt to get bread machines as(much snippage)
their first 'fancy appliance'. This was a good bit driven by costs
as the mark up on bread is really high.
You're really a fan of your bread machine. Maybe David will buy one.
Jill
jmcquown wrote:
You're really a fan of your bread machine. Maybe David will buy
one.
Jill
Loan her yours, princess.
jmcquown wrote:
On 1/19/2024 1:15 PM, cshenk wrote:
(much snippage)
He may not but I have some from my 'Frugal Kitchen'. The younger
generations aren't often into making things like broth from a
chicken carcass. It takes too long and frequently they don't have
the right gear. They aren't the only ones using boxed broths.
Here is a surprise. Under 30 set are apt to get bread machines as
their first 'fancy appliance'. This was a good bit driven by costs
as the mark up on bread is really high.
You're really a fan of your bread machine. Maybe David will buy one.
Jill
Yes, but in addition to the Frugal Kitchen, I run the Frugal Baker
group so I asked. Results have me do a double calculation (regular
plus all organic). The younger set tend to want all organic.
It's a weird game where people toss little bags filled with dried corn
onto raised wooden platforms and try to get the bags of corn through the hole. I can't see the fun in it but seems like an old time carnival game
that dates back to the 1930's.
Cindy Hamilton wrote:
On 2024-01-18, dsi1<dsi123@hawaiiantel.net> wrote:
I think that this kind of powder is beginning to be trending with
the younger generation.
Do you have any evidence to support your claim?
He may not but I have some from my 'Frugal Kitchen'. The younger
generations aren't often into making things like broth from a chicken carcass. It takes too long and frequently they don't have the right
gear. They aren't the only ones using boxed broths.
Under 40, dramatic rise in not having been taught to do more than basic boiling or microwaving at home growing up.
On 1/19/2024 1:15 PM, cshenk wrote:
Cindy Hamilton wrote:
On 2024-01-18, dsi1<dsi123@hawaiiantel.net> wrote:
I think that this kind of powder is beginning to be trending with
the younger generation.
Do you have any evidence to support your claim?
He may not but I have some from my 'Frugal Kitchen'. The younger
generations aren't often into making things like broth from a chicken
carcass. It takes too long and frequently they don't have the right
gear. They aren't the only ones using boxed broths.
You won't catch canned or "boxed" broth in my kitchen, no sir. I just
put chicken bones and quartered onions into the stock pot for broth a
couple of days ago.
Under 40, dramatic rise in not having been taught to do more than basic
boiling or microwaving at home growing up.
That's sad. I still don't own a microwave oven. I don't see why it
can't just be cooked on the range or in the oven.
On 1/19/2024 1:15 PM, cshenk wrote:
Under 40, dramatic rise in not having been taught to do more than basic
boiling or microwaving at home growing up.
That's sad. I still don't own a microwave oven. I don't see why it
can't just be cooked on the range or in the oven.
On 2024-01-20 3:24 p.m., Michael Trew wrote:
On 1/19/2024 1:15 PM, cshenk wrote:
Under 40, dramatic rise in not having been taught to do more than basic
boiling or microwaving at home growing up.
That's sad. I still don't own a microwave oven. I don't see why it
can't just be cooked on the range or in the oven.
I have a microwave but I could do without it. The only thing it gets
for these days is to heat up a special eye mask that she is supposed to
use. I could live without it. The last time I used it was about a month
and half ago when I heated up mug of milk for hot cocoa, and I could
have done that in a pot on the stove.
On 1/20/2024 5:38 PM, Dave Smith wrote:
On 2024-01-20 3:24 p.m., Michael Trew wrote:
On 1/19/2024 1:15 PM, cshenk wrote:
Under 40, dramatic rise in not having been taught to do more than basic >>>> boiling or microwaving at home growing up.
That's sad. I still don't own a microwave oven. I don't see why it
can't just be cooked on the range or in the oven.
I have a microwave but I could do without it. The only thing it gets
for these days is to heat up a special eye mask that she is supposed to
use. I could live without it. The last time I used it was about a month
and half ago when I heated up mug of milk for hot cocoa, and I could
have done that in a pot on the stove.
I could do without it but don't want to. I make sausage patties in a
fry pan, 7 or 8 pcs at a time. Some for today, the rest for a couple of >future days. I take them out and nuke them 30 seconds.
Went to my son's for dinner and brought home Shepard's pie. Nuked it
for dinner tonight.
I don't do a lot of cooking with it but great for frozen veggies.
Johnnie Moxley wrote:
jmcquown wrote:
You're really a fan of your bread machine. Maybe David will buyLoan her yours, princess.
one.
Jill
Lol! I have a Zojirushi (Zoji is the common nickname). That's a top
of the line dual paddle horiztal vs vertical unit. I don't think Jill
has much use for a yeast bread machine. She's an excellent baker but
more oriented to pastry, cornbreads and such. In fact she's recently
posted some really nice cornbread.
On 1/20/2024 1:12 PM, cshenk wrote:
(sigh) You're replying to a troll. What is it about them calling me "princess" that doesn't tip you off? This one keeps modifying their
email address to jump out of killfiles.
You're right about one thing, I don't have much of a use for a bread machine. I have certainly baked many yeast breads from scratch but I
don't eat enough bread to make it worth my time, much less needing a
bread machine. I mostly make quick batter breads. I do not make pastry.
On 1/20/2024 1:12 PM, cshenk wrote:
Johnnie Moxley wrote:
jmcquown wrote:
You're really a fan of your bread machine. Maybe David will buy
one.
Jill
Loan her yours, princess.
Lol! I have a Zojirushi (Zoji is the common nickname). That's a
top of the line dual paddle horiztal vs vertical unit. I don't
think Jill has much use for a yeast bread machine. She's an
excellent baker but more oriented to pastry, cornbreads and such.
In fact she's recently posted some really nice cornbread.
(sigh) You're replying to a troll. What is it about them calling me "princess" that doesn't tip you off? This one keeps modifying their
email address to jump out of killfiles.
You're right about one thing, I don't have much of a use for a bread
machine. I have certainly baked many yeast breads from scratch but I
don't eat enough bread to make it worth my time, much less needing a
bread machine. I mostly make quick batter breads. I do not make
pastry.
Jill
On 1/19/2024 1:15 PM, cshenk wrote:
Cindy Hamilton wrote:
On 2024-01-18, dsi1<dsi123@hawaiiantel.net> wrote:
I think that this kind of powder is beginning to be trending
with the younger generation.
Do you have any evidence to support your claim?
He may not but I have some from my 'Frugal Kitchen'. The younger generations aren't often into making things like broth from a
chicken carcass. It takes too long and frequently they don't have
the right gear. They aren't the only ones using boxed broths.
You won't catch canned or "boxed" broth in my kitchen, no sir. I
just put chicken bones and quartered onions into the stock pot for
broth a couple of days ago.
Under 40, dramatic rise in not having been taught to do more than
basic boiling or microwaving at home growing up.
That's sad. I still don't own a microwave oven. I don't see why it
can't just be cooked on the range or in the oven.
Michael Trew wrote:
On 1/19/2024 1:15 PM, cshenk wrote:
Cindy Hamilton wrote:
On 2024-01-18, dsi1<dsi123@hawaiiantel.net> wrote:
I think that this kind of powder is beginning to be trending
with the younger generation.
Do you have any evidence to support your claim?
He may not but I have some from my 'Frugal Kitchen'. The younger
generations aren't often into making things like broth from a
chicken carcass. It takes too long and frequently they don't have
the right gear. They aren't the only ones using boxed broths.
You won't catch canned or "boxed" broth in my kitchen, no sir. I
just put chicken bones and quartered onions into the stock pot for
broth a couple of days ago.
It is more expensive by far, but in the Frugal Kitchen (and the bakery
one) the policy is 'no blame, no shame'. The aim is just to post
better, healthier, and cheaper cooking than the TV dinner ad nauseum
cooking of the younger set.
Under 40, dramatic rise in not having been taught to do more than
basic boiling or microwaving at home growing up.
That's sad. I still don't own a microwave oven. I don't see why it
can't just be cooked on the range or in the oven.
I can't think of anything a microwave is essental for but it is handy
to rewarm leftovers.
Many users don't take the time to learn some tricks that make them more useful. Lower power settings, standing time are two usually missed.
Microwaves use electromagnetic radiation to stimulate the molecules in
the food to generate heat. Once the power stops, they continue to cook
for up to half the original time.
Most foods will reheat better at about 50% power.
As an aside, what is the seemingly longest time of your life? Waiting
60 seconds for the MW to reheat your coffee. Feels like an hour.
In Europe, the potato was initially grown mainly as a decorative plant, because of its flowers. Then it was used as animal feed and deemed not fit for human consumption. Like other members of the nightshade family, such as the tomato and the eggplant,the potato was considered poisonous and a source of leprosy, but after a famine in northern France toward the end of the 18th century, it was adopted as a staple food. This was mainly due to Antoine-Augustin Parmentier, a pharmacist and agronomist, who
On 1/21/2024 1:15 PM, cshenk wrote:
Michael Trew wrote:
On 1/19/2024 1:15 PM, cshenk wrote:
Cindy Hamilton wrote:
On 2024-01-18, dsi1<dsi123@hawaiiantel.net> wrote:
I think that this kind of powder is beginning to be trending
with the younger generation.
Do you have any evidence to support your claim?
He may not but I have some from my 'Frugal Kitchen'. The
younger generations aren't often into making things like broth
from a chicken carcass. It takes too long and frequently they
don't have the right gear. They aren't the only ones using
boxed broths.
You won't catch canned or "boxed" broth in my kitchen, no sir. I
just put chicken bones and quartered onions into the stock pot for
broth a couple of days ago.
It is more expensive by far, but in the Frugal Kitchen (and the
bakery one) the policy is 'no blame, no shame'. The aim is just to
post better, healthier, and cheaper cooking than the TV dinner ad
nauseum cooking of the younger set.
Under 40, dramatic rise in not having been taught to do more
than basic boiling or microwaving at home growing up.
That's sad. I still don't own a microwave oven. I don't see why
it can't just be cooked on the range or in the oven.
I can't think of anything a microwave is essental for but it is
handy to rewarm leftovers.
Many users don't take the time to learn some tricks that make them
more useful. Lower power settings, standing time are two usually
missed.
Ed P wrote:
On 1/21/2024 1:15 PM, cshenk wrote:
Michael Trew wrote:
On 1/19/2024 1:15 PM, cshenk wrote:
Cindy Hamilton wrote:
On 2024-01-18, dsi1<dsi123@hawaiiantel.net> wrote:
I think that this kind of powder is beginning to be trending
with the younger generation.
Do you have any evidence to support your claim?
He may not but I have some from my 'Frugal Kitchen'. The
younger generations aren't often into making things like broth
from a chicken carcass. It takes too long and frequently they
don't have the right gear. They aren't the only ones using
boxed broths.
You won't catch canned or "boxed" broth in my kitchen, no sir. I
just put chicken bones and quartered onions into the stock pot for
broth a couple of days ago.
It is more expensive by far, but in the Frugal Kitchen (and the
bakery one) the policy is 'no blame, no shame'. The aim is just to
post better, healthier, and cheaper cooking than the TV dinner ad
nauseum cooking of the younger set.
Under 40, dramatic rise in not having been taught to do more
than basic boiling or microwaving at home growing up.
That's sad. I still don't own a microwave oven. I don't see why
it can't just be cooked on the range or in the oven.
I can't think of anything a microwave is essental for but it is
handy to rewarm leftovers.
Many users don't take the time to learn some tricks that make them
more useful. Lower power settings, standing time are two usually
missed.
A lot of us probably have only basic units with no power settings.
Mine was 69$ and too small for a 12in plate (grin). I have minimal >counterspace so always get the smallest ones.
On 2024-01-21 10:35 a.m., jmcquown wrote:
On 1/20/2024 1:12 PM, cshenk wrote:
(sigh) You're replying to a troll. What is it about them calling me
"princess" that doesn't tip you off? This one keeps modifying their
email address to jump out of killfiles.
She seems to have a compulsion to engage trolls.
You're right about one thing, I don't have much of a use for a bread
machine. I have certainly baked many yeast breads from scratch but I
don't eat enough bread to make it worth my time, much less needing a
bread machine. I mostly make quick batter breads. I do not make pastry.
I am in the same boat. I have made bread in the past and it was good. I
just don't eat much bread. I go through about a half dozen dinner rolls
and less than one loaf of bread a week.
I go to the local baker and get
a loaf of sliced bread and then freeze it. I might use a couple slices
for a sandwich when I get home and then throw it in the freezer. I know
it won't be as good after being frozen and then thawed, but it will be a
lot better than home made that has been sitting around for a week.
jmcquown wrote:
On 1/20/2024 1:12 PM, cshenk wrote:
Johnnie Moxley wrote:
jmcquown wrote:
You're really a fan of your bread machine. Maybe David will buyLoan her yours, princess.
one.
Jill
Lol! I have a Zojirushi (Zoji is the common nickname). That's a
top of the line dual paddle horiztal vs vertical unit. I don't
think Jill has much use for a yeast bread machine. She's an
excellent baker but more oriented to pastry, cornbreads and such.
In fact she's recently posted some really nice cornbread.
(sigh) You're replying to a troll. What is it about them calling me
"princess" that doesn't tip you off? This one keeps modifying their
email address to jump out of killfiles.
Unlike you, I give people a trial time.
You're right about one thing, I don't have much of a use for a bread
machine. I have certainly baked many yeast breads from scratch but I
don't eat enough bread to make it worth my time, much less needing a
bread machine. I mostly make quick batter breads. I do not make
pastry.
Jill
Pie shells? Could be you buy them. I do, it's just not something I
like to do. Done a few out of curiosity and that was enough. Made
pasta a few times for the same reason.
On 1/21/2024 12:31 PM, Dave Smith wrote:
On 2024-01-21 10:35 a.m., jmcquown wrote:I freeze the in-store bakery sliced bread I buy and use a maybe a couple
On 1/20/2024 1:12 PM, cshenk wrote:
(sigh) You're replying to a troll. What is it about them calling me
"princess" that doesn't tip you off? This one keeps modifying their
email address to jump out of killfiles.
She seems to have a compulsion to engage trolls.
You're right about one thing, I don't have much of a use for a bread
machine. I have certainly baked many yeast breads from scratch but I
don't eat enough bread to make it worth my time, much less needing a
bread machine. I mostly make quick batter breads. I do not make
pastry.
I am in the same boat. I have made bread in the past and it was good.
I just don't eat much bread. I go through about a half dozen dinner
rolls and less than one loaf of bread a week.
I go to the local baker and get a loaf of sliced bread and then
freeze it. I might use a couple slices for a sandwich when I get home
and then throw it in the freezer. I know it won't be as good after
being frozen and then thawed, but it will be a lot better than home
made that has been sitting around for a week.
of slices per week, sometimes not even that. Dinner rolls? Not really.
 I did buy a bag of sourdough rolls last month and put them in the freezer. I haven't used any of them yet. This "princess" has no need
for a bread maker nor a stand mixer with dough hooks or any other gadget
for baking fresh bread. Carol bakes a lot of bread.
You won't catch canned or "boxed" broth in my kitchen, no sir. I just
put chicken bones and quartered onions into the stock pot for broth a
couple of days ago.
On 2024-01-22 6:12 p.m., jmcquown wrote:
On 1/21/2024 12:47 PM, cshenk wrote:
jmcquown wrote:A "trial time"? Name calling doesn't bother you? Nor the message
On 1/20/2024 1:12 PM, cshenk wrote:
Johnnie Moxley wrote:
jmcquown wrote:
You're really a fan of your bread machine. Maybe David will buy >>>>>>> one.Loan her yours, princess.
Jill
Lol! I have a Zojirushi (Zoji is the common nickname). That's a
top of the line dual paddle horiztal vs vertical unit. I don't
think Jill has much use for a yeast bread machine. She's an
excellent baker but more oriented to pastry, cornbreads and such.
In fact she's recently posted some really nice cornbread.
(sigh) You're replying to a troll. What is it about them calling me
"princess" that doesn't tip you off? This one keeps modifying their
email address to jump out of killfiles.
Unlike you, I give people a trial time.
sources changing so they slip out of killfiles to continue the boorish
behaviour? Obviously not.
Of course I buy pie crusts. I don't have any inclination to deal withYou're right about one thing, I don't have much of a use for a bread
machine. I have certainly baked many yeast breads from scratch but I >>>> don't eat enough bread to make it worth my time, much less needing a
bread machine. I mostly make quick batter breads. I do not make
pastry.
Jill
Pie shells? Could be you buy them. I do, it's just not something I
like to do. Done a few out of curiosity and that was enough. Made
pasta a few times for the same reason.
pastry or pie crusts.
Your loss, but, like the bread, it is probably not worth it for just
you. I love pie and consider it to be quick and easy to make and so much tastier that a premade pie or ready made pie shell.
On 1/21/2024 12:47 PM, cshenk wrote:
jmcquown wrote:A "trial time"? Name calling doesn't bother you? Nor the message
On 1/20/2024 1:12 PM, cshenk wrote:
Johnnie Moxley wrote:
jmcquown wrote:
You're really a fan of your bread machine. Maybe David will buyLoan her yours, princess.
one.
Jill
Lol! I have a Zojirushi (Zoji is the common nickname). That's a
top of the line dual paddle horiztal vs vertical unit. I don't
think Jill has much use for a yeast bread machine. She's an
excellent baker but more oriented to pastry, cornbreads and such.
In fact she's recently posted some really nice cornbread.
(sigh) You're replying to a troll. What is it about them calling me
"princess" that doesn't tip you off? This one keeps modifying their
email address to jump out of killfiles.
Unlike you, I give people a trial time.
sources changing so they slip out of killfiles to continue the boorish behaviour? Obviously not.
Of course I buy pie crusts. I don't have any inclination to deal with pastry or pie crusts.You're right about one thing, I don't have much of a use for a bread
machine. I have certainly baked many yeast breads from scratch but I
don't eat enough bread to make it worth my time, much less needing a
bread machine. I mostly make quick batter breads. I do not make
pastry.
Jill
Pie shells? Could be you buy them. I do, it's just not something I
like to do. Done a few out of curiosity and that was enough. Made
pasta a few times for the same reason.
On 1/22/2024 6:16 PM, Dave Smith wrote:
On 2024-01-22 6:12 p.m., jmcquown wrote:You know me, Dave. I mostly make quiche; the crust is not the most important component. I never make fruit or other types of pies. The
On 1/21/2024 12:47 PM, cshenk wrote:
jmcquown wrote:A "trial time"? Name calling doesn't bother you? Nor the message
On 1/20/2024 1:12 PM, cshenk wrote:
Johnnie Moxley wrote:
jmcquown wrote:
You're really a fan of your bread machine. Maybe David will buy >>>>>>>> one.Loan her yours, princess.
Jill
Lol! I have a Zojirushi (Zoji is the common nickname). That's a >>>>>> top of the line dual paddle horiztal vs vertical unit. I don't
think Jill has much use for a yeast bread machine. She's an
excellent baker but more oriented to pastry, cornbreads and such.
In fact she's recently posted some really nice cornbread.
(sigh) You're replying to a troll. What is it about them calling me >>>>> "princess" that doesn't tip you off? This one keeps modifying their >>>>> email address to jump out of killfiles.
Unlike you, I give people a trial time.
sources changing so they slip out of killfiles to continue the
boorish behaviour? Obviously not.
Of course I buy pie crusts. I don't have any inclination to dealYou're right about one thing, I don't have much of a use for a bread >>>>> machine. I have certainly baked many yeast breads from scratch but I >>>>> don't eat enough bread to make it worth my time, much less needing a >>>>> bread machine. I mostly make quick batter breads. I do not make
pastry.
Jill
Pie shells? Could be you buy them. I do, it's just not something I >>>> like to do. Done a few out of curiosity and that was enough. Made
pasta a few times for the same reason.
with pastry or pie crusts.
Your loss, but, like the bread, it is probably not worth it for just
you. I love pie and consider it to be quick and easy to make and so
much tastier that a premade pie or ready made pie shell.
crust is not all that important.
Jill
On 1/20/2024 3:24 PM, Michael Trew wrote:
The difference is, you have to have chicken [bones] on hand to make
You won't catch canned or "boxed" broth in my kitchen, no sir. I just
put chicken bones and quartered onions into the stock pot for broth a
couple of days ago.
broth or stock. I use boxed stock or broth in small quantities and it
works perfectly well for most of the things I cook.
FWIW I grew up with home made bread. I appreciate the taste and texture
of nice fresh home made bread. That is likely why I have no use for
factory made bread.
On 2024-01-22, Dave Smith <adavid.smith@sympatico.ca> wrote:
FWIW I grew up with home made bread. I appreciate the taste and texture
of nice fresh home made bread. That is likely why I have no use for
factory made bread.
I grew up on Wonder Bread. That is _definitely_ why I have no use for factory-made bread.
On 2024-01-22, Dave Smith <adavid.smith@sympatico.ca> wrote:
FWIW I grew up with home made bread. I appreciate the taste and texture
of nice fresh home made bread. That is likely why I have no use for
factory made bread.
I grew up on Wonder Bread. That is _definitely_ why I have no use for factory-made bread.
I also had a really good rye bread
On 2024-01-23, Ed P wrote:
I also had a really good rye bread
OK if they don't get carrowayed away with flavouring.
On 2024-01-23, Ed P wrote:
I also had a really good rye bread
OK if they don't get carrowayed away with flavouring.
On 1/23/2024 4:36 AM, Cindy Hamilton wrote:
On 2024-01-22, Dave Smith <adavid.smith@sympatico.ca> wrote:
FWIW I grew up with home made bread. I appreciate the taste and texture
of nice fresh home made bread. That is likely why I have no use for
factory made bread.
I grew up on Wonder Bread. That is _definitely_ why I have no use for
factory-made bread.
Different brand but same idea. It was OK for a PBJ though.
I also had a really good rye bread from a couple of different Polish bakeries. Sadly, many of them have closed over the years and I've not
had it for at least 8 years. I think you have to go to Philadelphia or Brooklyn now to find it.
Ed P wrote:
On 1/23/2024 4:36 AM, Cindy Hamilton wrote:
On 2024-01-22, Dave Smith <adavid.smith@sympatico.ca> wrote:
FWIW I grew up with home made bread. I appreciate the taste and texture >>>> of nice fresh home made bread. That is likely why I have no use for
factory made bread.
I grew up on Wonder Bread. That is _definitely_ why I have no use for
factory-made bread.
Different brand but same idea. It was OK for a PBJ though.
I also had a really good rye bread from a couple of different Polish
bakeries. Sadly, many of them have closed over the years and I've not
had it for at least 8 years. I think you have to go to Philadelphia or
Brooklyn now to find it.
for the price of a trip you could have a bread machine
that would make it for you. ingredients are available,
many recipes to try, etc.
On Tue, 23 Jan 2024 11:17:01 -0500, songbird <songbird@anthive.com>
wrote:
Ed P wrote:
On 1/23/2024 4:36 AM, Cindy Hamilton wrote:
On 2024-01-22, Dave Smith <adavid.smith@sympatico.ca> wrote:
FWIW I grew up with home made bread. I appreciate the taste and texture >>>>> of nice fresh home made bread. That is likely why I have no use for
factory made bread.
I grew up on Wonder Bread. That is _definitely_ why I have no use for >>>> factory-made bread.
Different brand but same idea. It was OK for a PBJ though.
I also had a really good rye bread from a couple of different Polish
bakeries. Sadly, many of them have closed over the years and I've not
had it for at least 8 years. I think you have to go to Philadelphia or
Brooklyn now to find it.
for the price of a trip you could have a bread machine
that would make it for you. ingredients are available,
many recipes to try, etc.
I don't think a bread machine can make something that comes anywhere
close to a real rye bread.
Ed P wrote:
On 1/23/2024 4:36 AM, Cindy Hamilton wrote:
On 2024-01-22, Dave Smith <adavid.smith@sympatico.ca> wrote:
FWIW I grew up with home made bread. I appreciate the taste and texture >>>> of nice fresh home made bread. That is likely why I have no use for
factory made bread.
I grew up on Wonder Bread. That is _definitely_ why I have no use for
factory-made bread.
Different brand but same idea. It was OK for a PBJ though.
I also had a really good rye bread from a couple of different Polish
bakeries. Sadly, many of them have closed over the years and I've not
had it for at least 8 years. I think you have to go to Philadelphia or
Brooklyn now to find it.
On 2024-01-23, songbird <songbird@anthive.com> wrote:
Ed P wrote:
On 1/23/2024 4:36 AM, Cindy Hamilton wrote:
On 2024-01-22, Dave Smith <adavid.smith@sympatico.ca> wrote:
FWIW I grew up with home made bread. I appreciate the taste and texture >>>>> of nice fresh home made bread. That is likely why I have no use for
factory made bread.
I grew up on Wonder Bread. That is _definitely_ why I have no use for >>>> factory-made bread.
Different brand but same idea. It was OK for a PBJ though.
I also had a really good rye bread from a couple of different Polish
bakeries. Sadly, many of them have closed over the years and I've not
had it for at least 8 years. I think you have to go to Philadelphia or
Brooklyn now to find it.
Actually, he could order it from Zingerman's Bakehouse.
https://www.zingermansbakehouse.com/products/jewish-rye-bread/
There is caraway seed in it, but it's ground up. I don't find it overpowering.
I'm off to the bakehouse this afternoon for my semi-weekly
Rustic Italian Round. And a cupcake for my husband. And
perhaps a parmesan and prosciutto croissant for me.
Ed P wrote:
I also had a really good rye bread from a couple of different Polish
bakeries. Sadly, many of them have closed over the years and I've not
had it for at least 8 years. I think you have to go to Philadelphia or
Brooklyn now to find it.
for the price of a trip you could have a bread machine
that would make it for you. ingredients are available,
many recipes to try, etc.
when i was making bread regularly in the rotation of
recipes was mine for pumpernickle, dark, dark, very full
of flavor, key ingredients, molasses, coffee, cocoa, and
saurkraut, rye flour, yeasties...
i rarely let the machine actually bake the bread though,
instead i let it do the first and second kneading for me
and the first. then i would take it out and put it in a
regular baking pan and finish it in the oven after proofing.
modern bread machines may have gotten around the issue
which made me always want to proof and bake them myself
but i've not looked into that in recent times... we are
not eating a lot of bread these days - i've pretty much
switched to eating crackers unless Mom bakes some cracked
wheat bread.
songbird
On 2024-01-23 11:17 a.m., songbird wrote:
Ed P wrote:
I also had a really good rye bread from a couple of different Polish
bakeries. Sadly, many of them have closed over the years and I've not
had it for at least 8 years. I think you have to go to Philadelphia or
Brooklyn now to find it.
for the price of a trip you could have a bread machine
that would make it for you. ingredients are available,
many recipes to try, etc.
Sure you could get a bread machine, but IMO bread machine bread is third >rate. It might be marginally better than Wonder Bread but it isn't as
good as real home made or bakery bread.
Actually, he could order it from Zingerman's Bakehouse.
https://www.zingermansbakehouse.com/products/jewish-rye-bread/
There is caraway seed in it, but it's ground up. I don't find it overpowering.
I'm off to the bakehouse this afternoon for my semi-weekly
Rustic Italian Round. And a cupcake for my husband. And
perhaps a parmesan and prosciutto croissant for me.
Correct. You need the right starter and in some bakeries it goes back
years. It is not baked in a pan either.
Ed P wrote:
...real rye bread includes the sweat of peasants ... j/k...
Correct. You need the right starter and in some bakeries it goes back
years. It is not baked in a pan either.
you mean a sour dough starter and bake on a flat,
anyone can do that.
If she and her husband are eating a lot of bread there may be a
benefit to using a bread maker or baking bread. I see no point in
making bread and having that nice fresh stuff go stale long before I
will use it up. FWIW I grew up with home made bread. I appreciate the
taste and texture of nice fresh home made bread. That is likely why I
have no use for factory made bread.
Ed P wrote:
On 1/23/2024 4:36 AM, Cindy Hamilton wrote:
On 2024-01-22, Dave Smith <adavid.smith@sympatico.ca> wrote:
texture >>> of nice fresh home made bread. That is likely why I haveFWIW I grew up with home made bread. I appreciate the taste and
no use for >>> factory made bread.
for >> factory-made bread.
I grew up on Wonder Bread. That is definitely why I have no use
Different brand but same idea. It was OK for a PBJ though.
I also had a really good rye bread from a couple of different
Polish bakeries. Sadly, many of them have closed over the years
and I've not had it for at least 8 years. I think you have to go
to Philadelphia or Brooklyn now to find it.
for the price of a trip you could have a bread machine
that would make it for you. ingredients are available,
many recipes to try, etc.
when i was making bread regularly in the rotation of
recipes was mine for pumpernickle, dark, dark, very full
of flavor, key ingredients, molasses, coffee, cocoa, and
saurkraut, rye flour, yeasties...
i rarely let the machine actually bake the bread though,
instead i let it do the first and second kneading for me
and the first. then i would take it out and put it in a
regular baking pan and finish it in the oven after proofing.
modern bread machines may have gotten around the issue
which made me always want to proof and bake them myself
but i've not looked into that in recent times... we are
not eating a lot of bread these days - i've pretty much
switched to eating crackers unless Mom bakes some cracked
wheat bread.
On Tue, 23 Jan 2024 11:17:01 -0500, songbird <songbird@anthive.com>
wrote:
Ed P wrote:
On 1/23/2024 4:36 AM, Cindy Hamilton wrote:
On 2024-01-22, Dave Smith <adavid.smith@sympatico.ca> wrote:
texture >>>> of nice fresh home made bread. That is likely why I haveFWIW I grew up with home made bread. I appreciate the taste and
no use for >>>> factory made bread.
for >>> factory-made bread.
I grew up on Wonder Bread. That is definitely why I have no use
Different brand but same idea. It was OK for a PBJ though.
Polish >> bakeries. Sadly, many of them have closed over the yearsI also had a really good rye bread from a couple of different
and I've not >> had it for at least 8 years. I think you have to go
to Philadelphia or >> Brooklyn now to find it.
for the price of a trip you could have a bread machine
that would make it for you. ingredients are available,
many recipes to try, etc.
I don't think a bread machine can make something that comes anywhere
close to a real rye bread.
Bruce wrote:
On Tue, 23 Jan 2024 11:17:01 -0500, songbird <songbird@anthive.com>
wrote:
Ed P wrote:texture >>>> of nice fresh home made bread. That is likely why I have
On 1/23/2024 4:36 AM, Cindy Hamilton wrote:
On 2024-01-22, Dave Smith <adavid.smith@sympatico.ca> wrote:
FWIW I grew up with home made bread. I appreciate the taste and
no use for >>>> factory made bread.
for >>> factory-made bread.
I grew up on Wonder Bread. That is definitely why I have no use
Polish >> bakeries. Sadly, many of them have closed over the years
Different brand but same idea. It was OK for a PBJ though.
I also had a really good rye bread from a couple of different
and I've not >> had it for at least 8 years. I think you have to go
to Philadelphia or >> Brooklyn now to find it.
for the price of a trip you could have a bread machine
that would make it for you. ingredients are available,
many recipes to try, etc.
I don't think a bread machine can make something that comes anywhere
close to a real rye bread.
https://postimg.cc/0zJ6H38Q
I have plenty of others.
Sure you could get a bread machine, but IMO bread machine bread is
third rate. It might be marginally better than Wonder Bread but it
isn't as good as real home made or bakery bread.
On Tue, 23 Jan 2024 14:10:57 -0500, Dave Smith
<adavid.smith@sympatico.ca> wrote:
On 2024-01-23 11:17 a.m., songbird wrote:
Ed P wrote:
Polish >>> bakeries. Sadly, many of them have closed over the yearsI also had a really good rye bread from a couple of different
and I've not >>> had it for at least 8 years. I think you have to go
to Philadelphia or >>> Brooklyn now to find it.
for the price of a trip you could have a bread machine
that would make it for you. ingredients are available,
many recipes to try, etc.
Sure you could get a bread machine, but IMO bread machine bread is
third rate. It might be marginally better than Wonder Bread but it
isn't as good as real home made or bakery bread.
That's it. It's better and cheaper than supermarket bread, but it
can't compare with real bread.
Bruce wrote:
On Tue, 23 Jan 2024 14:10:57 -0500, Dave Smith
<adavid.smith@sympatico.ca> wrote:
On 2024-01-23 11:17 a.m., songbird wrote:Polish >>> bakeries. Sadly, many of them have closed over the years
Ed P wrote:
I also had a really good rye bread from a couple of different
and I've not >>> had it for at least 8 years. I think you have to go
to Philadelphia or >>> Brooklyn now to find it.
for the price of a trip you could have a bread machine
that would make it for you. ingredients are available,
many recipes to try, etc.
Sure you could get a bread machine, but IMO bread machine bread is
third rate. It might be marginally better than Wonder Bread but it
isn't as good as real home made or bakery bread.
That's it. It's better and cheaper than supermarket bread, but it
can't compare with real bread.
How would you know?
On 1/20/2024 3:24 PM, Michael Trew wrote:
You won't catch canned or "boxed" broth in my kitchen, no sir. I
just put chicken bones and quartered onions into the stock pot for
broth a couple of days ago.
The difference is, you have to have chicken [bones] on hand to make
broth or stock. I use boxed stock or broth in small quantities and
it works perfectly well for most of the things I cook.
Jill
Dave Smith wrote:
Sure you could get a bread machine, but IMO bread machine bread is
third rate. It might be marginally better than Wonder Bread but it
isn't as good as real home made or bakery bread.
Well Dave, believe what you want, you will anyways.
On 2024-01-23 3:45 p.m., cshenk wrote:
Dave Smith wrote:
Sure you could get a bread machine, but IMO bread machine bread is
third rate. It might be marginally better than Wonder Bread but it
isn't as good as real home made or bakery bread.
Well Dave, believe what you want, you will anyways.
Yep. I will believe it. I have had plenty of bread make bread so I have
a basis for my opinion.
Of course I buy pie crusts. I don't have any inclination to deal with
pastry or pie crusts.
On 1/23/2024 1:03 PM, Cindy Hamilton wrote:
On 2024-01-23, songbird <songbird@anthive.com> wrote:
Ed P wrote:
On 1/23/2024 4:36 AM, Cindy Hamilton wrote:
On 2024-01-22, Dave Smith <adavid.smith@sympatico.ca> wrote:
FWIW I grew up with home made bread. I appreciate the taste and texture >>>>>> of nice fresh home made bread. That is likely why I have no use for >>>>>> factory made bread.
I grew up on Wonder Bread. That is _definitely_ why I have no use for >>>>> factory-made bread.
Different brand but same idea. It was OK for a PBJ though.
I also had a really good rye bread from a couple of different Polish
bakeries. Sadly, many of them have closed over the years and I've not >>>> had it for at least 8 years. I think you have to go to Philadelphia or >>>> Brooklyn now to find it.
Actually, he could order it from Zingerman's Bakehouse.
https://www.zingermansbakehouse.com/products/jewish-rye-bread/
There is caraway seed in it, but it's ground up. I don't find it
overpowering.
I'm off to the bakehouse this afternoon for my semi-weekly
Rustic Italian Round. And a cupcake for my husband. And
perhaps a parmesan and prosciutto croissant for me.
You can order for pickup, not shipping. They have one without caraway too.
Cindy Hamilton wrote:
...
Actually, he could order it from Zingerman's Bakehouse.
i'm sure many places will deliver, but the point of bread
is flavor, filling and not horribly expensive.
https://www.zingermansbakehouse.com/products/jewish-rye-bread/
There is caraway seed in it, but it's ground up. I don't find it
overpowering.
I'm off to the bakehouse this afternoon for my semi-weekly
Rustic Italian Round. And a cupcake for my husband. And
perhaps a parmesan and prosciutto croissant for me.
zings has a lot of interesting goodies, but i rarely
make it there. some friends up this way used to have
them come and do wine and cheese parties and such but i'm
not too much into parties.
enjoy the goodies. :)
On Tuesday, January 23, 2024 at 2:37:52 PM UTC-6, Bruce wrote:
A baked lump.
On Tue, 23 Jan 2024 20:34:28 +0000, "cshenk"
<csh...@virginia-beach.net> wrote:
What is that?
https://postimg.cc/0zJ6H38Q
I have plenty of others.
Ed P wrote:
...real rye bread includes the sweat of peasants ... j/k...
Correct. You need the right starter and in some bakeries it goes back
years. It is not baked in a pan either.
you mean a sour dough starter and bake on a flat,
anyone can do that.
songbird
Corpse juices of tortured factory chickens.
On 2024-01-23, Ed P <esp@snet.xxx> wrote:
On 1/23/2024 1:03 PM, Cindy Hamilton wrote:
On 2024-01-23, songbird <songbird@anthive.com> wrote:
Ed P wrote:
On 1/23/2024 4:36 AM, Cindy Hamilton wrote:
On 2024-01-22, Dave Smith <adavid.smith@sympatico.ca> wrote:
FWIW I grew up with home made bread. I appreciate the taste and texture >>>>>>> of nice fresh home made bread. That is likely why I have no use for >>>>>>> factory made bread.
I grew up on Wonder Bread. That is _definitely_ why I have no use for >>>>>> factory-made bread.
Different brand but same idea. It was OK for a PBJ though.
I also had a really good rye bread from a couple of different Polish >>>>> bakeries. Sadly, many of them have closed over the years and I've not >>>>> had it for at least 8 years. I think you have to go to Philadelphia or >>>>> Brooklyn now to find it.
Actually, he could order it from Zingerman's Bakehouse.
https://www.zingermansbakehouse.com/products/jewish-rye-bread/
There is caraway seed in it, but it's ground up. I don't find it
overpowering.
I'm off to the bakehouse this afternoon for my semi-weekly
Rustic Italian Round. And a cupcake for my husband. And
perhaps a parmesan and prosciutto croissant for me.
You can order for pickup, not shipping. They have one without caraway too.
I thought they had shipping. Maybe only at Christmas.
On Tuesday, January 23, 2024 at 12:04:01 PM UTC-6, Cindy Hamilton wrote:
$10 for a loaf of bread plus shipping charges but you don't know that amount until you create an account. No thanks.
Ed P wrote:Actually, he could order it from Zingerman's Bakehouse.
I also had a really good rye bread from a couple of different Polish
bakeries. Sadly, many of them have closed over the years and I've not
had it for at least 8 years. I think you have to go to Philadelphia or >>>> Brooklyn now to find it.
https://www.zingermansbakehouse.com/products/jewish-rye-bread/
There is caraway seed in it, but it's ground up. I don't find it
overpowering.
Cindy Hamilton
On Tuesday, January 23, 2024 at 12:04:01 PM UTC-6, Cindy Hamilton wrote:
$10 for a loaf of bread plus shipping charges but you don't know that amount until you create an account. No thanks.
Ed P wrote:Actually, he could order it from Zingerman's Bakehouse.
I also had a really good rye bread from a couple of different Polish
bakeries. Sadly, many of them have closed over the years and I've not
had it for at least 8 years. I think you have to go to Philadelphia or >>>> Brooklyn now to find it.
https://www.zingermansbakehouse.com/products/jewish-rye-bread/
There is caraway seed in it, but it's ground up. I don't find it
overpowering.
Cindy Hamilton
On 2024-01-22, jmcquown <j_mcquown@comcast.net> wrote:
Of course I buy pie crusts. I don't have any inclination to deal with
pastry or pie crusts.
I really ought to make a pie crust one time, just to say I did it.
Pillsbury just makes is so easy to not do that. :(
No mess, no fuss, no sweat. It's hard to compete with that.
On 1/23/2024 4:57 PM, itsjoannotjoann@webtv.net wrote:
On Tuesday, January 23, 2024 at 12:04:01 PM UTC-6, Cindy Hamilton wrote: >>>
$10 for a loaf of bread plus shipping charges but you don't know that amount >> until you create an account. No thanks.Ed P wrote:Actually, he could order it from Zingerman's Bakehouse.
I also had a really good rye bread from a couple of different Polish >>>>> bakeries. Sadly, many of them have closed over the years and I've not >>>>> had it for at least 8 years. I think you have to go to Philadelphia or >>>>> Brooklyn now to find it.
https://www.zingermansbakehouse.com/products/jewish-rye-bread/
There is caraway seed in it, but it's ground up. I don't find it
overpowering.
Cindy Hamilton
Shipping is $15.99. It will be here Friday!
On 1/23/2024 2:21 PM, songbird wrote:
Ed P wrote:
  you mean a sour dough starter and bake on a flat,
anyone can do that.
  songbird
Sure, anyone can. But 9 out of 10 are second rate when it comes to a
good rye.
jmcquown wrote:
On 1/20/2024 3:24 PM, Michael Trew wrote:
The difference is, you have to have chicken [bones] on hand to make
You won't catch canned or "boxed" broth in my kitchen, no sir. I
just put chicken bones and quartered onions into the stock pot for
broth a couple of days ago.
broth or stock. I use boxed stock or broth in small quantities and
it works perfectly well for most of the things I cook.
Jill
Yes, and in your case while occasionally you generate chicken bones it
seems (just from frequency of comments) it's more likely to be boneless breast. Lately, Don and Have done a fair amount of that.
I just went shopping (normally it's Thursday for senior's discount) as
we were low on some things. I snagged 2 medium boneless breasts on
markdown. Stirfry uses as cut up it cooks at the right timing.
On Tuesday, January 23, 2024 at 10:45:49 AM UTC-10, cshenk wrote:
Bruce wrote:
On Tue, 23 Jan 2024 14:10:57 -0500, Dave SmithHow would you know?
<adavid...@sympatico.ca> wrote:
On 2024-01-23 11:17 a.m., songbird wrote:Polish >>> bakeries. Sadly, many of them have closed over the years
Ed P wrote:
I also had a really good rye bread from a couple of different
and I've not >>> had it for at least 8 years. I think you have to go
to Philadelphia or >>> Brooklyn now to find it.
for the price of a trip you could have a bread machine
that would make it for you. ingredients are available,
many recipes to try, etc.
Sure you could get a bread machine, but IMO bread machine bread is
third rate. It might be marginally better than Wonder Bread but it
isn't as good as real home made or bakery bread.
That's it. It's better and cheaper than supermarket bread, but it
can't compare with real bread.
I don't have any problem with bread machines. I just make a simple Italian bread. I don't mess with the other loaves.
https://photos.app.goo.gl/oQoHXNMEaA5H4iiW6
On Tuesday, January 23, 2024 at 3:16:46 PM UTC-10, Bruce wrote:
On Tue, 23 Jan 2024 16:45:13 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
On Tuesday, January 23, 2024 at 2:32:34 PM UTC-10, Bruce wrote:That's typical for French bread. No butter, no oil and no other
On Tue, 23 Jan 2024 16:03:58 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
On Tuesday, January 23, 2024 at 10:45:49 AM UTC-10, cshenk wrote:Beats supermarket bread, by the look of it.
Bruce wrote:
On Tue, 23 Jan 2024 14:10:57 -0500, Dave SmithHow would you know?
<adavid...@sympatico.ca> wrote:
On 2024-01-23 11:17 a.m., songbird wrote:Polish >>> bakeries. Sadly, many of them have closed over the years >> >> >> > and I've not >>> had it for at least 8 years. I think you have to go >> >> >> > to Philadelphia or >>> Brooklyn now to find it.
Ed P wrote:
I also had a really good rye bread from a couple of different
for the price of a trip you could have a bread machine
that would make it for you. ingredients are available,
many recipes to try, etc.
Sure you could get a bread machine, but IMO bread machine bread is >> >> >> > > third rate. It might be marginally better than Wonder Bread but it >> >> >> > > isn't as good as real home made or bakery bread.
That's it. It's better and cheaper than supermarket bread, but it
can't compare with real bread.
I don't have any problem with bread machines. I just make a simple Italian bread. I don't mess with the other loaves.
https://photos.app.goo.gl/oQoHXNMEaA5H4iiW6
I can get French bread at the Japanese bakery. It's great for a short while. The next day, it's pretty bad.
additive that preserves the bread longer. French people buy their
bread fresh every day.
Here's the store bread that I like to buy. That loaf will stay edible for an incredibly long time."without artificial colors, flavors and preservatives and free from
https://saraleebread.com/our-breads/artesano-bread
high fructose corn syrup"
But it contains soybean oil. That will help preserve it. And it
contains calcium propionate (to preserve freshness), monoglycerides,
datem, soy lecithin, and citric acid. These ingredients are used in
small amounts to improve the texture and shelf life of the bread.
French bread doesn't cheat.
Americans don't buy bread every day. What the heck is wrong with soybean oil? It's cheap and plentiful. I'm making a loaf at the moment with more oil and some vinegar. I'd rather add citric acid but I couldn't find the bag.
On Tuesday, January 23, 2024 at 2:32:34 PM UTC-10, Bruce wrote:
On Tue, 23 Jan 2024 16:03:58 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
On Tuesday, January 23, 2024 at 10:45:49 AM UTC-10, cshenk wrote:Beats supermarket bread, by the look of it.
Bruce wrote:
On Tue, 23 Jan 2024 14:10:57 -0500, Dave SmithHow would you know?
<adavid...@sympatico.ca> wrote:
On 2024-01-23 11:17 a.m., songbird wrote:Polish >>> bakeries. Sadly, many of them have closed over the years
Ed P wrote:
I also had a really good rye bread from a couple of different
and I've not >>> had it for at least 8 years. I think you have to go
to Philadelphia or >>> Brooklyn now to find it.
for the price of a trip you could have a bread machine
that would make it for you. ingredients are available,
many recipes to try, etc.
Sure you could get a bread machine, but IMO bread machine bread is
third rate. It might be marginally better than Wonder Bread but it
isn't as good as real home made or bakery bread.
That's it. It's better and cheaper than supermarket bread, but it
can't compare with real bread.
I don't have any problem with bread machines. I just make a simple Italian bread. I don't mess with the other loaves.
https://photos.app.goo.gl/oQoHXNMEaA5H4iiW6
I can get French bread at the Japanese bakery. It's great for a short while. The next day, it's pretty bad.
Here's the store bread that I like to buy. That loaf will stay edible for an incredibly long time.
https://saraleebread.com/our-breads/artesano-bread
On 2024-01-23, Leonard Blaisdell <leoblaisdell@sbcglobal.net> wrote:
On 2024-01-22, jmcquown <j_mcquown@comcast.net> wrote:
Of course I buy pie crusts. I don't have any inclination to deal with
pastry or pie crusts.
I really ought to make a pie crust one time, just to say I did it.
Pillsbury just makes is so easy to not do that. :(
No mess, no fuss, no sweat. It's hard to compete with that.
Butter. Butter competes with the flavorless grease in a Pillsbury
pie crust.
On Tue, 23 Jan 2024 16:45:13 -0800 (PST), dsi1
<dsi123@hawaiiantel.net> wrote:
On Tuesday, January 23, 2024 at 2:32:34 PM UTC-10, Bruce wrote:
That's typical for French bread. No butter, no oil and no other
additive that preserves the bread longer. French people buy their
bread fresh every day.
On 2024-01-24, Bruce <Bruce@invalid.invalid> wrote:
On Tue, 23 Jan 2024 16:45:13 -0800 (PST), dsi1
<dsi123@hawaiiantel.net> wrote:
On Tuesday, January 23, 2024 at 2:32:34 PM UTC-10, Bruce wrote:
That's typical for French bread. No butter, no oil and no other
additive that preserves the bread longer. French people buy their
bread fresh every day.
The bakery bread I buy (flour, water, salt, yeast) is pretty good the
next day, tolerable the day after that, and requires toasting
thereafter. A loaf lasts us about four or five days.
The two of us couldn't possibly go through even a baguette in a
day's time, even if I wanted to drive across town to the bakery
every day.
Wow. I hope you enjoy it, Ed. It's always
been delicious every time I've had it.
On Tuesday, January 23, 2024 at 3:43:31 PM UTC-10, Bruce wrote:
On Tue, 23 Jan 2024 17:31:15 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
On Tuesday, January 23, 2024 at 3:16:46 PM UTC-10, Bruce wrote:Doesn't soybean oil make you grow tits? Or maybe you already have
On Tue, 23 Jan 2024 16:45:13 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
On Tuesday, January 23, 2024 at 2:32:34 PM UTC-10, Bruce wrote:That's typical for French bread. No butter, no oil and no other
On Tue, 23 Jan 2024 16:03:58 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
On Tuesday, January 23, 2024 at 10:45:49 AM UTC-10, cshenk wrote: >> >> >> >> Bruce wrote:Beats supermarket bread, by the look of it.
On Tue, 23 Jan 2024 14:10:57 -0500, Dave SmithHow would you know?
<adavid...@sympatico.ca> wrote:
On 2024-01-23 11:17 a.m., songbird wrote:and I've not >>> had it for at least 8 years. I think you have to go
Ed P wrote:
I also had a really good rye bread from a couple of different >> >> >> >> > Polish >>> bakeries. Sadly, many of them have closed over the years
to Philadelphia or >>> Brooklyn now to find it.
for the price of a trip you could have a bread machine
that would make it for you. ingredients are available,
many recipes to try, etc.
Sure you could get a bread machine, but IMO bread machine bread is
third rate. It might be marginally better than Wonder Bread but it
isn't as good as real home made or bakery bread.
That's it. It's better and cheaper than supermarket bread, but it >> >> >> >> > can't compare with real bread.
I don't have any problem with bread machines. I just make a simple Italian bread. I don't mess with the other loaves.
https://photos.app.goo.gl/oQoHXNMEaA5H4iiW6
I can get French bread at the Japanese bakery. It's great for a short while. The next day, it's pretty bad.
additive that preserves the bread longer. French people buy their
bread fresh every day.
Here's the store bread that I like to buy. That loaf will stay edible for an incredibly long time."without artificial colors, flavors and preservatives and free from
https://saraleebread.com/our-breads/artesano-bread
high fructose corn syrup"
But it contains soybean oil. That will help preserve it. And it
contains calcium propionate (to preserve freshness), monoglycerides,
datem, soy lecithin, and citric acid. These ingredients are used in
small amounts to improve the texture and shelf life of the bread.
French bread doesn't cheat.
Americans don't buy bread every day. What the heck is wrong with soybean oil? It's cheap and plentiful. I'm making a loaf at the moment with more oil and some vinegar. I'd rather add citric acid but I couldn't find the bag.
tits.
That's just plain silly. I'll bet you believe that it does though.
On Tuesday, January 23, 2024 at 3:43:31 PM UTC-10, Bruce wrote:
On Tue, 23 Jan 2024 17:31:15 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
On Tuesday, January 23, 2024 at 3:16:46 PM UTC-10, Bruce wrote:Doesn't soybean oil make you grow tits? Or maybe you already have
On Tue, 23 Jan 2024 16:45:13 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
On Tuesday, January 23, 2024 at 2:32:34 PM UTC-10, Bruce wrote:That's typical for French bread. No butter, no oil and no other
On Tue, 23 Jan 2024 16:03:58 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
On Tuesday, January 23, 2024 at 10:45:49 AM UTC-10, cshenk wrote: >> >> >> >> Bruce wrote:Beats supermarket bread, by the look of it.
On Tue, 23 Jan 2024 14:10:57 -0500, Dave SmithHow would you know?
<adavid...@sympatico.ca> wrote:
On 2024-01-23 11:17 a.m., songbird wrote:and I've not >>> had it for at least 8 years. I think you have to go
Ed P wrote:
I also had a really good rye bread from a couple of different >> >> >> >> > Polish >>> bakeries. Sadly, many of them have closed over the years
to Philadelphia or >>> Brooklyn now to find it.
for the price of a trip you could have a bread machine
that would make it for you. ingredients are available,
many recipes to try, etc.
Sure you could get a bread machine, but IMO bread machine bread is
third rate. It might be marginally better than Wonder Bread but it
isn't as good as real home made or bakery bread.
That's it. It's better and cheaper than supermarket bread, but it >> >> >> >> > can't compare with real bread.
I don't have any problem with bread machines. I just make a simple Italian bread. I don't mess with the other loaves.
https://photos.app.goo.gl/oQoHXNMEaA5H4iiW6
I can get French bread at the Japanese bakery. It's great for a short while. The next day, it's pretty bad.
additive that preserves the bread longer. French people buy their
bread fresh every day.
Here's the store bread that I like to buy. That loaf will stay edible for an incredibly long time."without artificial colors, flavors and preservatives and free from
https://saraleebread.com/our-breads/artesano-bread
high fructose corn syrup"
But it contains soybean oil. That will help preserve it. And it
contains calcium propionate (to preserve freshness), monoglycerides,
datem, soy lecithin, and citric acid. These ingredients are used in
small amounts to improve the texture and shelf life of the bread.
French bread doesn't cheat.
Americans don't buy bread every day. What the heck is wrong with soybean oil? It's cheap and plentiful. I'm making a loaf at the moment with more oil and some vinegar. I'd rather add citric acid but I couldn't find the bag.
tits.
That's just plain silly. I'll bet you believe that it does though.
On 2024-01-24, dsi1 <dsi123@hawaiiantel.net> wrote:
On Tuesday, January 23, 2024 at 3:43:31 PM UTC-10, Bruce wrote:
Doesn't soybean oil make you grow tits? Or maybe you already have
tits.
That's just plain silly. I'll bet you believe that it does though.
The hard science on that says "no".
But then there's this:
https://news.ucr.edu/articles/2023/07/03/widely-consumed-vegetable-oil-leads-unhealthy-gut
On Wednesday, January 24, 2024 at 8:58:16 AM UTC-10, Bruce wrote:
On Wed, 24 Jan 2024 18:28:29 GMT, Cindy Hamilton
<hami...@invalid.com> wrote:
On 2024-01-24, dsi1 <dsi...@hawaiiantel.net> wrote:"High consumption of soybean oil has been linked to obesity and
On Tuesday, January 23, 2024 at 3:43:31 PM UTC-10, Bruce wrote:
Doesn't soybean oil make you grow tits? Or maybe you already have
tits.
That's just plain silly. I'll bet you believe that it does though.
The hard science on that says "no".
But then there's this:
https://news.ucr.edu/articles/2023/07/03/widely-consumed-vegetable-oil-leads-unhealthy-gut
diabetes and potentially autism, Alzheimer’s disease, anxiety, and
depression."
Bloody hell, might as well develop a heroin habit. Olive oil has
recently become very expensive here. Rice bran oil here we come!
Westerners have a very complicated relationship with food.
On 2024-01-23, Cindy Hamilton wrote:
Wow. I hope you enjoy it, Ed. It's always
been delicious every time I've had it.
I read somewhere that Ed should be able to
find some fancy European butter to try it with.
On Wednesday, January 24, 2024 at 9:42:25 AM UTC-10, Bruce wrote:
On Wed, 24 Jan 2024 11:39:35 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
On Wednesday, January 24, 2024 at 8:58:16 AM UTC-10, Bruce wrote:Must be because of their complex personalities.
On Wed, 24 Jan 2024 18:28:29 GMT, Cindy Hamilton
<hami...@invalid.com> wrote:
On 2024-01-24, dsi1 <dsi...@hawaiiantel.net> wrote:"High consumption of soybean oil has been linked to obesity and
On Tuesday, January 23, 2024 at 3:43:31 PM UTC-10, Bruce wrote:
Doesn't soybean oil make you grow tits? Or maybe you already have
tits.
That's just plain silly. I'll bet you believe that it does though.
The hard science on that says "no".
But then there's this:
https://news.ucr.edu/articles/2023/07/03/widely-consumed-vegetable-oil-leads-unhealthy-gut
diabetes and potentially autism, Alzheimer’s disease, anxiety, and
depression."
Bloody hell, might as well develop a heroin habit. Olive oil has
recently become very expensive here. Rice bran oil here we come!
Westerners have a very complicated relationship with food.
Beats me what the heck is going on. Da Hawaiians and Asians aren't fearful of foods - they love food nor will they take food for granted. That's a simple enough relationship.
On Wednesday, January 24, 2024 at 11:08:19 AM UTC-10, Bruce wrote:
On Wed, 24 Jan 2024 12:58:36 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
Beats me what the heck is going on. Da Hawaiians and Asians aren't fearful of foods - they love food nor will they take food for granted. That's a simple enough relationship.Duh. Hawaiians and Asians are superior people. You had already
established that.
But I dare say that Westerners don't fear food either. Look at how
popular McDonalds and other fast food places are in Western countries.
No sirree, Westerners don't fear diabetes and premature death either!
Obviously, you have deep-seated feelings of being inferior. Yoose trying to pin the blame on me. Sorry pal, it ain't gonna work.
On 2024-01-22, jmcquown <j_mcquown@comcast.net> wrote:
Of course I buy pie crusts. I don't have any inclination to deal with
pastry or pie crusts.
I really ought to make a pie crust one time, just to say I did it.
Pillsbury just makes is so easy to not do that. :(
No mess, no fuss, no sweat. It's hard to compete with that.
leo
On 1/23/2024 4:53 PM, Leonard Blaisdell wrote:
I really ought to make a pie crust one time, just to say I did it.
Pillsbury just makes is so easy to not do that. :(
No mess, no fuss, no sweat. It's hard to compete with that.
leo
I didn't grow up eating dessert pies or even quiches for that matter, so
pie crust is not terribly important. I'm sure it's crucial for those
who do that sort of baking. For some, fluted edges, poking the crust
with a fork and blind baking may be crucial. For the things I cook it
is not important.
On Wednesday, January 24, 2024 at 11:44:10 AM UTC-10, Bruce wrote:
On Wed, 24 Jan 2024 13:30:19 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
On Wednesday, January 24, 2024 at 11:08:19 AM UTC-10, Bruce wrote:Inferior to Hawaiians and Asians, of course! You've been telling us
On Wed, 24 Jan 2024 12:58:36 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
Beats me what the heck is going on. Da Hawaiians and Asians aren't fearful of foods - they love food nor will they take food for granted. That's a simple enough relationship.Duh. Hawaiians and Asians are superior people. You had already
established that.
But I dare say that Westerners don't fear food either. Look at how
popular McDonalds and other fast food places are in Western countries.
No sirree, Westerners don't fear diabetes and premature death either!
Obviously, you have deep-seated feelings of being inferior. Yoose trying to pin the blame on me. Sorry pal, it ain't gonna work.
for years what wonderful people they are. That has its influence on
your readers, you know? Especially on those of lesser ethnicities.
I've never said that my people were superior to your people. I have said that we're
different. I can't help it if you're fearful of food and other
cultures.
My guess it's not a cultural trait of the Dutch people or
the Aussies - just yours.
On Wednesday, January 24, 2024 at 11:08:19 AM UTC-10, Bruce wrote:
But I dare say that Westerners don't fear food either. Look at how
popular McDonalds and other fast food places are in Western countries.
No sirree, Westerners don't fear diabetes and premature death either!
Obviously, you have deep-seated feelings of being inferior.
On 2024-01-23, songbird <songbird@anthive.com> wrote:
Ed P wrote:
On 1/23/2024 4:36 AM, Cindy Hamilton wrote:
On 2024-01-22, Dave Smith <adavid.smith@sympatico.ca> wrote:
FWIW I grew up with home made bread. I appreciate the taste and texture >>>>> of nice fresh home made bread. That is likely why I have no use for
factory made bread.
I grew up on Wonder Bread. That is _definitely_ why I have no use for >>>> factory-made bread.
Different brand but same idea. It was OK for a PBJ though.
I also had a really good rye bread from a couple of different Polish
bakeries. Sadly, many of them have closed over the years and I've not
had it for at least 8 years. I think you have to go to Philadelphia or
Brooklyn now to find it.
Actually, he could order it from Zingerman's Bakehouse.
https://www.zingermansbakehouse.com/products/jewish-rye-bread/
There is caraway seed in it, but it's ground up. I don't find it overpowering.
I'm off to the bakehouse this afternoon for my semi-weekly
Rustic Italian Round. And a cupcake for my husband. And
perhaps a parmesan and prosciutto croissant for me.
On 2024-01-24 5:11 p.m., jmcquown wrote:
On 1/23/2024 4:53 PM, Leonard Blaisdell wrote:
I really ought to make a pie crust one time, just to say I did it.
Pillsbury just makes is so easy to not do that. :(
No mess, no fuss, no sweat. It's hard to compete with that.
leo
I didn't grow up eating dessert pies or even quiches for that matter,
so pie crust is not terribly important. I'm sure it's crucial for
those who do that sort of baking. For some, fluted edges, poking the
crust with a fork and blind baking may be crucial. For the things I
cook it is not important.
You have my sympathies.
My mother was a great baker and dessert was
often the highlight of our dinners. She made great pies and I don't
think she ever made one that was not a huge success.  Well, there was
one failure. She once made a sour cherry pie with cherries she had
processed herself, except that her processing was limited to freezing.
She had not bothered to pit them and then when she made the pie she
forgot that she had not pitted them. Every cherry in the pie had a pit.
It was annoying but the pie still tasted great.
Dave Smith wrote:
If she and her husband are eating a lot of bread there may be a
benefit to using a bread maker or baking bread. I see no point in
making bread and having that nice fresh stuff go stale long before I
will use it up. FWIW I grew up with home made bread. I appreciate the
taste and texture of nice fresh home made bread. That is likely why I
have no use for factory made bread.
Yes, the standard loaf we make has 18 sliced. 14 a week are used in breakfast toast. The other half of the dough might be big rolls, sub sandwich rolls, baguettes etc.
My mother was a great baker and dessert wasShe forgot to pit the cherries, oops. Again, pies are not something I
often the highlight of our dinners. She made great pies and I don't
think she ever made one that was not a huge success.  Well, there was
one failure. She once made a sour cherry pie with cherries she had
processed herself, except that her processing was limited to freezing.
She had not bothered to pit them and then when she made the pie she
forgot that she had not pitted them. Every cherry in the pie had a pit.
It was annoying but the pie still tasted great.
grew up with. Nor any sort of desserts served after the evening meal.
On 1/23/2024 3:02 PM, cshenk wrote:
Dave Smith wrote:
If she and her husband are eating a lot of bread there may be a
benefit to using a bread maker or baking bread. I see no point in
making bread and having that nice fresh stuff go stale long before I
will use it up. FWIW I grew up with home made bread. I appreciate the
taste and texture of nice fresh home made bread. That is likely why I
have no use for factory made bread.
Yes, the standard loaf we make has 18 sliced. 14 a week are used in
breakfast toast. The other half of the dough might be big rolls, sub
sandwich rolls, baguettes etc.
Apparently you eat a heck of a lot of bread.
On 1/23/2024 4:53 PM, Leonard Blaisdell wrote:
On 2024-01-22, jmcquown <j_mcquown@comcast.net> wrote:
Of course I buy pie crusts. I don't have any inclination to
deal with
pastry or pie crusts.
I really ought to make a pie crust one time, just to say I
did it.
Pillsbury just makes is so easy to not do that. :(
No mess, no fuss, no sweat. It's hard to compete with that.
leo
I didn't grow up eating dessert pies or even quiches for that
matter, so pie crust is not terribly important. I'm sure it's
crucial for those who do that sort of baking. For some, fluted
edges, poking the crust with a fork and blind baking may be
crucial. For the things I cook it is not important.
Jill
On Wednesday, January 24, 2024 at 11:44:10 AM UTC-10, Bruce wrote:
On Wed, 24 Jan 2024 13:30:19 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
On Wednesday, January 24, 2024 at 11:08:19 AM UTC-10, Bruce wrote:Inferior to Hawaiians and Asians, of course! You've been telling us
On Wed, 24 Jan 2024 12:58:36 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
Beats me what the heck is going on. Da Hawaiians and Asians aren't fearful of foods - they love food nor will they take food for granted. That's a simple enough relationship.Duh. Hawaiians and Asians are superior people. You had already
established that.
But I dare say that Westerners don't fear food either. Look at how
popular McDonalds and other fast food places are in Western countries. >>>> No sirree, Westerners don't fear diabetes and premature death either!
Obviously, you have deep-seated feelings of being inferior. Yoose trying to pin the blame on me. Sorry pal, it ain't gonna work.
for years what wonderful people they are. That has its influence on
your readers, you know? Especially on those of lesser ethnicities.
I've never said that my people were superior to your people. I have said that we're different. I can't help it if you're fearful of food and other cultures. My guess it's not a cultural trait of the Dutch people or the Aussies - just yours.
OTOH, there is that matter of you-know-who and his you-know-what. That is shameful - yoose just don't know it.
https://www.youtube.com/watch?v=IfB4eWyjy3I
On 1/23/2024 3:02 PM, cshenk wrote:
Dave Smith wrote:
If she and her husband are eating a lot of bread there may be a
benefit to using a bread maker or baking bread. I see no
point in
making bread and having that nice fresh stuff go stale long
before I
will use it up. FWIW I grew up with home made bread. I
appreciate the
taste and texture of nice fresh home made bread. That is
likely why I
have no use for factory made bread.
Yes, the standard loaf we make has 18 sliced. 14 a week are
used in
breakfast toast. The other half of the dough might be big
rolls, sub
sandwich rolls, baguettes etc.
Apparently you eat a heck of a lot of bread.
Jill
14 slices a week for 2 people is one slice a day for one person. You
find that a lot?
Bruce wrote:
...re bread...
14 slices a week for 2 people is one slice a day for one person. You
find that a lot?
i would, i might eat one or two slices a week.
On 1/24/2024 5:40 PM, Dave Smith wrote:
On 2024-01-24 5:11 p.m., jmcquown wrote:
On 1/23/2024 4:53 PM, Leonard Blaisdell wrote:
I really ought to make a pie crust one time, just to say I did it.
Pillsbury just makes is so easy to not do that. :(
No mess, no fuss, no sweat. It's hard to compete with that.
leo
I didn't grow up eating dessert pies or even quiches for that matter,
so pie crust is not terribly important. I'm sure it's crucial for
those who do that sort of baking. For some, fluted edges, poking the
crust with a fork and blind baking may be crucial. For the things I
cook it is not important.
You have my sympathies.
No sympathy required, Dave.
My mother was a great baker and dessert was
often the highlight of our dinners. She made great pies and I don't
think she ever made one that was not a huge success. Well, there was
one failure. She once made a sour cherry pie with cherries she had processed herself, except that her processing was limited to freezing.
She had not bothered to pit them and then when she made the pie she
forgot that she had not pitted them. Every cherry in the pie had a pit.
It was annoying but the pie still tasted great.
She forgot to pit the cherries, oops. Again, pies are not something I
grew up with. Nor any sort of desserts served after the evening meal.
Jill
In article <KBgsN.167713$yEgf.61739@fx09.iad>,
j_mcquown@comcast.net says...
On 1/24/2024 5:40 PM, Dave Smith wrote:
On 2024-01-24 5:11 p.m., jmcquown wrote:
On 1/23/2024 4:53 PM, Leonard Blaisdell wrote:
I really ought to make a pie crust one time, just to say I did it.
Pillsbury just makes is so easy to not do that. :(
No mess, no fuss, no sweat. It's hard to compete with that.
leo
I didn't grow up eating dessert pies or even quiches for that matter,
so pie crust is not terribly important. I'm sure it's crucial for
those who do that sort of baking. For some, fluted edges, poking the
crust with a fork and blind baking may be crucial. For the things I
cook it is not important.
You have my sympathies.
No sympathy required, Dave.
My mother was a great baker and dessert wasShe forgot to pit the cherries, oops. Again, pies are not something I
often the highlight of our dinners. She made great pies and I don't
think she ever made one that was not a huge success.  Well, there was >> > one failure. She once made a sour cherry pie with cherries she had
processed herself, except that her processing was limited to freezing.
She had not bothered to pit them and then when she made the pie she
forgot that she had not pitted them. Every cherry in the pie had a pit. >> > It was annoying but the pie still tasted great.
grew up with. Nor any sort of desserts served after the evening meal.
Jill
I've eaten, cooked and done an awful lot of things I
didn't grow up with.
But then there's this:
https://news.ucr.edu/articles/2023/07/03/widely-consumed-vegetable-oil-leads-unhealthy-gut
On 2024-01-25, Janet <nobody@home.com> wrote:
In article <KBgsN.167713$yEgf.61739@fx09.iad>,
j_mcquown@comcast.net says...
She forgot to pit the cherries, oops. Again, pies are not something I
grew up with. Nor any sort of desserts served after the evening meal.
Jill
I've eaten, cooked and done an awful lot of things I
didn't grow up with.
Me, too. That doesn't mean I want to bake a pie. I'll buy a slice
at the bakery if I get the craving for pie.
When we have it, we usually eat "dessert" around 3 pm.
On Thu, 25 Jan 2024 12:36:46 GMT, Cindy Hamilton
<hamilton@invalid.com> wrote:
On 2024-01-25, Janet <nobody@home.com> wrote:
In article <KBgsN.167713$yEgf.61739@fx09.iad>,
j_mcquown@comcast.net says...
She forgot to pit the cherries, oops. Again, pies are not something I >>>> grew up with. Nor any sort of desserts served after the evening meal. >>>>
Jill
I've eaten, cooked and done an awful lot of things I
didn't grow up with.
Me, too. That doesn't mean I want to bake a pie. I'll buy a slice
at the bakery if I get the craving for pie.
When we have it, we usually eat "dessert" around 3 pm.
Same. The last moment when I want to eat a piece of pie is after
dinner.
On Wednesday, January 24, 2024 at 8:58:16 AM UTC-10, Bruce wrote:
On Wed, 24 Jan 2024 18:28:29 GMT, Cindy Hamilton
<hami...@invalid.com> wrote:
On 2024-01-24, dsi1 <dsi...@hawaiiantel.net> wrote:
On Tuesday, January 23, 2024 at 3:43:31 PM UTC-10, Bruce wrote:
have >>> tits.Doesn't soybean oil make you grow tits? Or maybe you already
though.
That's just plain silly. I'll bet you believe that it does
The hard science on that says "no".
But then there's this:
"High consumption of soybean oil has been linked to obesity and
diabetes and potentially autism, Alzheimer’s disease, anxiety, and depression."
Bloody hell, might as well develop a heroin habit. Olive oil has
recently become very expensive here. Rice bran oil here we come!
Westerners have a very complicated relationship with food.
https://photos.app.goo.gl/SwjfthGBgjHpKRrH7
dsi1 wrote:
On Wednesday, January 24, 2024 at 8:58:16 AM UTC-10, Bruce wrote:
On Wed, 24 Jan 2024 18:28:29 GMT, Cindy Hamilton
<hami...@invalid.com> wrote:
On 2024-01-24, dsi1 <dsi...@hawaiiantel.net> wrote:have >>> tits.
On Tuesday, January 23, 2024 at 3:43:31 PM UTC-10, Bruce wrote:
Doesn't soybean oil make you grow tits? Or maybe you already
though.
That's just plain silly. I'll bet you believe that it does
"High consumption of soybean oil has been linked to obesity and
The hard science on that says "no".
But then there's this:
https://news.ucr.edu/articles/2023/07/03/widely-consumed-vegetable-oil-leads-unhealthy-gut
diabetes and potentially autism, Alzheimer’s disease, anxiety, and
depression."
Bloody hell, might as well develop a heroin habit. Olive oil has
recently become very expensive here. Rice bran oil here we come!
Westerners have a very complicated relationship with food.
https://photos.app.goo.gl/SwjfthGBgjHpKRrH7
LOL, not all of us!
BTW, about to post a recipe for sweet pork stirfry. Aloha shoyu would
be optimal I think for it.
On 1/23/2024 3:02 PM, cshenk wrote:
Dave Smith wrote:
If she and her husband are eating a lot of bread there may be a
benefit to using a bread maker or baking bread. I see no point in
making bread and having that nice fresh stuff go stale long
before I will use it up. FWIW I grew up with home made bread. I appreciate the taste and texture of nice fresh home made bread.
That is likely why I have no use for factory made bread.
Yes, the standard loaf we make has 18 sliced. 14 a week are used in breakfast toast. The other half of the dough might be big rolls,
sub sandwich rolls, baguettes etc.
Apparently you eat a heck of a lot of bread.
Jill
On Wed, 24 Jan 2024 18:07:02 -0500, jmcquown <j_mcquown@comcast.net>
wrote:
On 1/23/2024 3:02 PM, cshenk wrote:before I >>> will use it up. FWIW I grew up with home made bread. I appreciate the >>> taste and texture of nice fresh home made bread.
Dave Smith wrote:
If she and her husband are eating a lot of bread there may be a
benefit to using a bread maker or baking bread. I see no point in
making bread and having that nice fresh stuff go stale long
That is likely why I >>> have no use for factory made bread.
in >> breakfast toast. The other half of the dough might be big
Yes, the standard loaf we make has 18 sliced. 14 a week are used
rolls, sub >> sandwich rolls, baguettes etc.
Apparently you eat a heck of a lot of bread.
14 slices a week for 2 people is one slice a day for one person. You
find that a lot?
On Thu, 25 Jan 2024 19:13:38 +0000, "cshenk"
<cshenk@virginia-beach.net> wrote:
dsi1 wrote:
wrote: >> >On Wednesday, January 24, 2024 at 8:58:16 AM UTC-10, Bruce wrote:
On Wed, 24 Jan 2024 18:28:29 GMT, Cindy Hamilton
<hami...@invalid.com> wrote:
On 2024-01-24, dsi1 <dsi...@hawaiiantel.net> wrote:
On Tuesday, January 23, 2024 at 3:43:31 PM UTC-10, Bruce
have >>> tits.Doesn't soybean oil make you grow tits? Or maybe you already
though.
That's just plain silly. I'll bet you believe that it does
The hard science on that says "no".
But then there's this:
and >> > depression.""High consumption of soybean oil has been linked to obesity and
diabetes and potentially autism, Alzheimer’s disease, anxiety,
Bloody hell, might as well develop a heroin habit. Olive oil has
recently become very expensive here. Rice bran oil here we come!
Westerners have a very complicated relationship with food.
https://photos.app.goo.gl/SwjfthGBgjHpKRrH7
LOL, not all of us!
BTW, about to post a recipe for sweet pork stirfry. Aloha shoyu
would be optimal I think for it.
Aloha shoyu is crap. It's not real soy sauce.
Bruce wrote:
On Wed, 24 Jan 2024 18:07:02 -0500, jmcquown <j_mcquown@comcast.net>
wrote:
Apparently you eat a heck of a lot of bread.
14 slices a week for 2 people is one slice a day for one person. You
find that a lot?
Evidently she does? I'd even call 2 slices a day per person to be
normal.
Don is 5ft9 and weighs 173lbs (on the thin side). I'm 5ft1
and 104lbs today.
I suspect Jill thinks 'bread makes you fat' which is a common fallacy
as part of the keto diet. It's not true. If you consume more calories
than you burn off, you gain weight. It's very simple.
On Thursday, January 25, 2024 at 9:13:54 AM UTC-10, cshenk wrote:
dsi1 wrote:
On Wednesday, January 24, 2024 at 8:58:16 AM UTC-10, Bruce wrote:https://news.ucr.edu/articles/2023/07/03/widely-consumed-vegetable-oil-leads-unhealthy-gut
On Wed, 24 Jan 2024 18:28:29 GMT, Cindy Hamilton
<hami...@invalid.com> wrote:
On 2024-01-24, dsi1 <dsi...@hawaiiantel.net> wrote:have >>> tits.
On Tuesday, January 23, 2024 at 3:43:31 PM UTC-10, Bruce wrote:
Doesn't soybean oil make you grow tits? Or maybe you already
though.
That's just plain silly. I'll bet you believe that it does
The hard science on that says "no".
But then there's this:
"High consumption of soybean oil has been linked to obesity and
diabetes and potentially autism, Alzheimer’s disease, anxiety, and
depression."
Bloody hell, might as well develop a heroin habit. Olive oil has
recently become very expensive here. Rice bran oil here we come!
Westerners have a very complicated relationship with food.
https://photos.app.goo.gl/SwjfthGBgjHpKRrH7
LOL, not all of us!
BTW, about to post a recipe for sweet pork stirfry. Aloha shoyu would
be optimal I think for it.
I typically don't cook with Aloha shoyu. I'm using a Japanese shoyu these days - beats me what brand it is.
Bruce wrote:
On Thu, 25 Jan 2024 19:13:38 +0000, "cshenk"https://news.ucr.edu/articles/2023/07/03/widely-consumed-vegetable-oil-leads-unhealthy-gut
<cshenk@virginia-beach.net> wrote:
dsi1 wrote:wrote: >> >
On Wednesday, January 24, 2024 at 8:58:16 AM UTC-10, Bruce wrote:
On Wed, 24 Jan 2024 18:28:29 GMT, Cindy Hamilton
<hami...@invalid.com> wrote:
On 2024-01-24, dsi1 <dsi...@hawaiiantel.net> wrote:
On Tuesday, January 23, 2024 at 3:43:31 PM UTC-10, Bruce
have >>> tits.Doesn't soybean oil make you grow tits? Or maybe you already
though.
That's just plain silly. I'll bet you believe that it does
The hard science on that says "no".
But then there's this:
and >> > depression.""High consumption of soybean oil has been linked to obesity and
diabetes and potentially autism, Alzheimer’s disease, anxiety,
Bloody hell, might as well develop a heroin habit. Olive oil has
recently become very expensive here. Rice bran oil here we come!
Westerners have a very complicated relationship with food.
https://photos.app.goo.gl/SwjfthGBgjHpKRrH7
LOL, not all of us!
BTW, about to post a recipe for sweet pork stirfry. Aloha shoyu
would be optimal I think for it.
Aloha shoyu is crap. It's not real soy sauce.
That's my line but this time it's a match.
jmcquown wrote:
On 1/23/2024 3:02 PM, cshenk wrote:
Dave Smith wrote:
If she and her husband are eating a lot of bread there may be a
benefit to using a bread maker or baking bread. I see no point in
making bread and having that nice fresh stuff go stale long
before I will use it up. FWIW I grew up with home made bread. I
appreciate the taste and texture of nice fresh home made bread.
That is likely why I have no use for factory made bread.
Yes, the standard loaf we make has 18 sliced. 14 a week are used in
breakfast toast. The other half of the dough might be big rolls,
sub sandwich rolls, baguettes etc.
Apparently you eat a heck of a lot of bread.
Jill
Not really Jill. 2 slices a day is pretty normal. With 2 of us,
that's most of a loaf. Other dishes might be home made stuffing to go
with dinner.
On 1/25/2024 2:49 PM, cshenk wrote:
jmcquown wrote:
On 1/23/2024 3:02 PM, cshenk wrote:
Yes, the standard loaf we make has 18 sliced. 14 a week are used in
breakfast toast. The other half of the dough might be big rolls,
sub sandwich rolls, baguettes etc.
Apparently you eat a heck of a lot of bread.
Jill
Not really Jill. 2 slices a day is pretty normal. With 2 of us,
that's most of a loaf. Other dishes might be home made stuffing to go
with dinner.
2 slices a day? Seems excessive.
On 1/25/2024 2:49 PM, cshenk wrote:
jmcquown wrote:
On 1/23/2024 3:02 PM, cshenk wrote:
Dave Smith wrote:
If she and her husband are eating a lot of bread there may be a
benefit to using a bread maker or baking bread. I see no point in
making bread and having that nice fresh stuff go stale long
before I will use it up. FWIW I grew up with home made bread. I
appreciate the taste and texture of nice fresh home made bread.
That is likely why I have no use for factory made bread.
Yes, the standard loaf we make has 18 sliced. 14 a week are used in
breakfast toast. The other half of the dough might be big rolls,
sub sandwich rolls, baguettes etc.
Apparently you eat a heck of a lot of bread.
Jill
Not really Jill. 2 slices a day is pretty normal. With 2 of us,
that's most of a loaf. Other dishes might be home made stuffing to go
with dinner.
2 slices a day? Seems excessive. About home made stuffing. I don't
cook much that requires stuffing but that which I do make is cornbread.
It's batter bread, not yeast bread.
Jill
On 1/25/2024 6:45 PM, jmcquown wrote:
On 1/25/2024 2:49 PM, cshenk wrote:
Not really Jill. 2 slices a day is pretty normal. With 2 of us,
that's most of a loaf. Other dishes might be home made stuffing to go
with dinner.
2 slices a day? Seems excessive. About home made stuffing. I don't
cook much that requires stuffing but that which I do make is cornbread.
It's batter bread, not yeast bread.
Jill
If you have one with breakfast and then a sandwich at lunch, that is
three. I've done that often over the years.
These days, it is an English muffin with breakfast. I never have bread
at dinner though.
On 1/25/2024 6:45 PM, jmcquown wrote:
On 1/25/2024 2:49 PM, cshenk wrote:
jmcquown wrote:
On 1/23/2024 3:02 PM, cshenk wrote:
Dave Smith wrote:
If she and her husband are eating a lot of bread there may be a
benefit to using a bread maker or baking bread. I see no point in
making bread and having that nice fresh stuff go stale long
before I will use it up. FWIW I grew up with home made bread. I
appreciate the taste and texture of nice fresh home made bread.
That is likely why I have no use for factory made bread.
Yes, the standard loaf we make has 18 sliced. 14 a week are used in >>>>> breakfast toast. The other half of the dough might be big rolls,
sub sandwich rolls, baguettes etc.
Apparently you eat a heck of a lot of bread.
Jill
Not really Jill. 2 slices a day is pretty normal. With 2 of us,
that's most of a loaf. Other dishes might be home made stuffing to go
with dinner.
2 slices a day? Seems excessive. About home made stuffing. I don't
cook much that requires stuffing but that which I do make is
cornbread. It's batter bread, not yeast bread.
Jill
If you have one with breakfast and then a sandwich at lunch, that is
three. I've done that often over the years.
These days, it is an English muffin with breakfast. I never have bread
at dinner though.
Bruce wrote:
On Wed, 24 Jan 2024 18:07:02 -0500, jmcquown <j_mcquown@comcast.net>
wrote:
On 1/23/2024 3:02 PM, cshenk wrote:before I >>> will use it up. FWIW I grew up with home made bread. I
Dave Smith wrote:
If she and her husband are eating a lot of bread there may be a
benefit to using a bread maker or baking bread. I see no point in
making bread and having that nice fresh stuff go stale long
appreciate the >>> taste and texture of nice fresh home made bread.
That is likely why I >>> have no use for factory made bread.
in >> breakfast toast. The other half of the dough might be big
Yes, the standard loaf we make has 18 sliced. 14 a week are used
rolls, sub >> sandwich rolls, baguettes etc.
Apparently you eat a heck of a lot of bread.
14 slices a week for 2 people is one slice a day for one person. You
find that a lot?
Evidently she does? I'd even call 2 slices a day per person to be
normal. Don is 5ft9 and weighs 173lbs (on the thin side). I'm 5ft1
and 104lbs today.
I suspect Jill thinks 'bread makes you fat' which is a common fallacy
as part of the keto diet. It's not true. If you consume more calories
than you burn off, you gain weight. It's very simple.
On Thu, 25 Jan 2024 20:46:38 -0500, Ed P <esp@snet.xxx> wrote:
On 1/25/2024 6:45 PM, jmcquown wrote:
On 1/25/2024 2:49 PM, cshenk wrote:
Not really Jill. 2 slices a day is pretty normal. With 2 of us,
that's most of a loaf. Other dishes might be home made stuffing to go >>>> with dinner.
2 slices a day? Seems excessive. About home made stuffing. I don't >>> cook much that requires stuffing but that which I do make is cornbread.
It's batter bread, not yeast bread.
Jill
If you have one with breakfast and then a sandwich at lunch, that is
three. I've done that often over the years.
These days, it is an English muffin with breakfast. I never have bread
at dinner though.
You have breakfast, lunch AND dinner? Every day? How excessive, Ed!
On 1/25/2024 8:46 PM, Ed P wrote:
If you have one with breakfast and then a sandwich at lunch, that isThree in a day? Nope. I make a grilled cheese sandwich every once in a >while, but not every month. I have a couple of slices of peanut butter >toast, maybe once a month. That's 4 slices. If I make a hamburger you
three. I've done that often over the years.
can count a burger bun as bread but that's not a regular thing. I also
don't eat dinner rolls with every dinner meal like Gary used to mention.
I'm planning to cook some Italian sausage with tomato sauce and pasta
tomorrow. Guess what? No plans to have garlic bread to go with it.
These days, it is an English muffin with breakfast. I never have bread
at dinner though.
I haven't had an English muffin in at least 6 months. Truly, I don't
eat a lot of bread.
On 1/25/2024 8:46 PM, Ed P wrote:
On 1/25/2024 6:45 PM, jmcquown wrote:Three in a day? Nope. I make a grilled cheese sandwich every once in a while, but not every month. I have a couple of slices of peanut butter toast, maybe once a month. That's 4 slices. If I make a hamburger you
On 1/25/2024 2:49 PM, cshenk wrote:
jmcquown wrote:
On 1/23/2024 3:02 PM, cshenk wrote:
Dave Smith wrote:
If she and her husband are eating a lot of bread there may be a
benefit to using a bread maker or baking bread. I see no point in >>>>>>> making bread and having that nice fresh stuff go stale long
before I will use it up. FWIW I grew up with home made bread. I
appreciate the taste and texture of nice fresh home made bread.
That is likely why I have no use for factory made bread.
Yes, the standard loaf we make has 18 sliced. 14 a week are used in >>>>>> breakfast toast. The other half of the dough might be big rolls, >>>>>> sub sandwich rolls, baguettes etc.
Apparently you eat a heck of a lot of bread.
Jill
Not really Jill. 2 slices a day is pretty normal. With 2 of us,
that's most of a loaf. Other dishes might be home made stuffing to go >>>> with dinner.
2 slices a day? Seems excessive. About home made stuffing. I don't >>> cook much that requires stuffing but that which I do make is
cornbread. It's batter bread, not yeast bread.
Jill
If you have one with breakfast and then a sandwich at lunch, that is
three. I've done that often over the years.
can count a burger bun as bread but that's not a regular thing. I also don't eat dinner rolls with every dinner meal like Gary used to mention.
 I'm planning to cook some Italian sausage with tomato sauce and pasta tomorrow. Guess what? No plans to have garlic bread to go with it.
These days, it is an English muffin with breakfast. I never have
bread at dinner though.
I haven't had an English muffin in at least 6 months. Truly, I don't
eat a lot of bread.
Jill
On 1/25/2024 10:22 PM, Bruce wrote:
On Thu, 25 Jan 2024 20:46:38 -0500, Ed P <esp@snet.xxx> wrote:
If you have one with breakfast and then a sandwich at lunch, that is
three. I've done that often over the years.
These days, it is an English muffin with breakfast. I never have bread
at dinner though.
You have breakfast, lunch AND dinner? Every day? How excessive, Ed!
Yes, it is. I no longer do that and have lost some weight.
Intermittent fasting actually works. Breakfast is between 11 and noon,
very light snack at 3, dinner at 6, a scoop of ice cream at 8.
On 1/25/2024 2:49 PM, cshenk wrote:
jmcquown wrote:
On 1/23/2024 3:02 PM, cshenk wrote:
Dave Smith wrote:
If she and her husband are eating a lot of bread there may be a
benefit to using a bread maker or baking bread. I see no point in
making bread and having that nice fresh stuff go stale long
before I will use it up. FWIW I grew up with home made bread. I
appreciate the taste and texture of nice fresh home made bread.
That is likely why I have no use for factory made bread.
Yes, the standard loaf we make has 18 sliced. 14 a week are used in
breakfast toast. The other half of the dough might be big rolls,
sub sandwich rolls, baguettes etc.
Apparently you eat a heck of a lot of bread.
Jill
Not really Jill. 2 slices a day is pretty normal. With 2 of us,
that's most of a loaf. Other dishes might be home made stuffing to go
with dinner.
2 slices a day? Seems excessive.
About home made stuffing. I don't
cook much that requires stuffing but that which I do make is cornbread.
It's batter bread, not yeast bread.
On 2024-01-25, Janet <nobody@home.com> wrote:
In article <KBgsN.167713$yEgf.61739@fx09.iad>,
j_mcquown@comcast.net says...
On 1/24/2024 5:40 PM, Dave Smith wrote:
On 2024-01-24 5:11 p.m., jmcquown wrote:
On 1/23/2024 4:53 PM, Leonard Blaisdell wrote:
I really ought to make a pie crust one time, just to say I did it. >>>>>> Pillsbury just makes is so easy to not do that. :(
No mess, no fuss, no sweat. It's hard to compete with that.
leo
I didn't grow up eating dessert pies or even quiches for that matter, >>>>> so pie crust is not terribly important. I'm sure it's crucial for
those who do that sort of baking. For some, fluted edges, poking the >>>>> crust with a fork and blind baking may be crucial. For the things I >>>>> cook it is not important.
You have my sympathies.
No sympathy required, Dave.
My mother was a great baker and dessert wasShe forgot to pit the cherries, oops. Again, pies are not something I
often the highlight of our dinners. She made great pies and I don't
think she ever made one that was not a huge success.  Well, there was >>>> one failure. She once made a sour cherry pie with cherries she had
processed herself, except that her processing was limited to freezing. >>>> She had not bothered to pit them and then when she made the pie she
forgot that she had not pitted them. Every cherry in the pie had a pit. >>>> It was annoying but the pie still tasted great.
grew up with. Nor any sort of desserts served after the evening meal.
Jill
I've eaten, cooked and done an awful lot of things I
didn't grow up with.
Me, too. That doesn't mean I want to bake a pie. I'll buy a slice
at the bakery if I get the craving for pie.
When we have it, we usually eat "dessert" around 3 pm.
In article <KBgsN.167713$yEgf.61739@fx09.iad>,
j_mcquown@comcast.net says...
On 1/24/2024 5:40 PM, Dave Smith wrote:
On 2024-01-24 5:11 p.m., jmcquown wrote:
On 1/23/2024 4:53 PM, Leonard Blaisdell wrote:
I really ought to make a pie crust one time, just to say I did it.
Pillsbury just makes is so easy to not do that. :(
No mess, no fuss, no sweat. It's hard to compete with that.
leo
I didn't grow up eating dessert pies or even quiches for that matter,
so pie crust is not terribly important. I'm sure it's crucial for
those who do that sort of baking. For some, fluted edges, poking the >>>> crust with a fork and blind baking may be crucial. For the things I
cook it is not important.
You have my sympathies.
No sympathy required, Dave.
My mother was a great baker and dessert wasShe forgot to pit the cherries, oops. Again, pies are not something I
often the highlight of our dinners. She made great pies and I don't
think she ever made one that was not a huge success.  Well, there was >>> one failure. She once made a sour cherry pie with cherries she had
processed herself, except that her processing was limited to freezing.
She had not bothered to pit them and then when she made the pie she
forgot that she had not pitted them. Every cherry in the pie had a pit. >>> It was annoying but the pie still tasted great.
grew up with. Nor any sort of desserts served after the evening meal.
Jill
I've eaten, cooked and done an awful lot of things I
didn't grow up with.
Janet UK
On 1/25/2024 7:36 AM, Cindy Hamilton wrote:
On 2024-01-25, Janet <nobody@home.com> wrote:I can't say I have ever had a craving for pie.
In article <KBgsN.167713$yEgf.61739@fx09.iad>,
j_mcquown@comcast.net says...
On 1/24/2024 5:40 PM, Dave Smith wrote:
On 2024-01-24 5:11 p.m., jmcquown wrote:
On 1/23/2024 4:53 PM, Leonard Blaisdell wrote:
I really ought to make a pie crust one time, just to say I did it. >>>>>>> Pillsbury just makes is so easy to not do that. :(
No mess, no fuss, no sweat. It's hard to compete with that.
leo
I didn't grow up eating dessert pies or even quiches for that matter, >>>>>> so pie crust is not terribly important. I'm sure it's crucial for >>>>>> those who do that sort of baking. For some, fluted edges, poking the >>>>>> crust with a fork and blind baking may be crucial. For the things I >>>>>> cook it is not important.
You have my sympathies.
No sympathy required, Dave.
My mother was a great baker and dessert wasShe forgot to pit the cherries, oops. Again, pies are not something I >>>> grew up with. Nor any sort of desserts served after the evening meal. >>>>
often the highlight of our dinners. She made great pies and I don't >>>>> think she ever made one that was not a huge success.  Well, there was >>>>> one failure. She once made a sour cherry pie with cherries she had
processed herself, except that her processing was limited to freezing. >>>>> She had not bothered to pit them and then when she made the pie she
forgot that she had not pitted them. Every cherry in the pie had a pit. >>>>> It was annoying but the pie still tasted great.
Jill
I've eaten, cooked and done an awful lot of things I
didn't grow up with.
Me, too. That doesn't mean I want to bake a pie. I'll buy a slice
at the bakery if I get the craving for pie.
When we have it, we usually eat "dessert" around 3 pm.
On 2024-01-26, jmcquown <j_mcquown@comcast.net> wrote:
On 1/25/2024 7:36 AM, Cindy Hamilton wrote:
On 2024-01-25, Janet <nobody@home.com> wrote:I can't say I have ever had a craving for pie.
In article <KBgsN.167713$yEgf.61739@fx09.iad>,
j_mcquown@comcast.net says...
On 1/24/2024 5:40 PM, Dave Smith wrote:
On 2024-01-24 5:11 p.m., jmcquown wrote:
On 1/23/2024 4:53 PM, Leonard Blaisdell wrote:
I really ought to make a pie crust one time, just to say I did it. >>>>>>>> Pillsbury just makes is so easy to not do that. :(
No mess, no fuss, no sweat. It's hard to compete with that.
leo
I didn't grow up eating dessert pies or even quiches for that matter, >>>>>>> so pie crust is not terribly important. I'm sure it's crucial for >>>>>>> those who do that sort of baking. For some, fluted edges, poking the >>>>>>> crust with a fork and blind baking may be crucial. For the things I >>>>>>> cook it is not important.
You have my sympathies.
No sympathy required, Dave.
My mother was a great baker and dessert wasShe forgot to pit the cherries, oops. Again, pies are not something I >>>>> grew up with. Nor any sort of desserts served after the evening meal. >>>>>
often the highlight of our dinners. She made great pies and I don't >>>>>> think she ever made one that was not a huge success.  Well, there was >>>>>> one failure. She once made a sour cherry pie with cherries she had >>>>>> processed herself, except that her processing was limited to freezing. >>>>>> She had not bothered to pit them and then when she made the pie she >>>>>> forgot that she had not pitted them. Every cherry in the pie had a pit.
It was annoying but the pie still tasted great.
Jill
I've eaten, cooked and done an awful lot of things I
didn't grow up with.
Me, too. That doesn't mean I want to bake a pie. I'll buy a slice
at the bakery if I get the craving for pie.
When we have it, we usually eat "dessert" around 3 pm.
Everybody's different. I don't much care for cooked vegetables.
Tomorrow, my Zingerman's rye bread will be here. I'll have a slice or
two with a salad for dinner, one day will be grilled cheese. One
afternoon with be a snack with a slice toasted with honey. Some will be frozen for future indulgence.
I suspect Jill thinks 'bread makes you fat' which is a common fallacy
as part of the keto diet. It's not true. If you consume more calories
than you burn off, you gain weight. It's very simple.
cshenk wrote:
...
I suspect Jill thinks 'bread makes you fat' which is a common fallacy
as part of the keto diet. It's not true. If you consume more calories
than you burn off, you gain weight. It's very simple.
yes, pretty much, for me in the winter i have to
minimize calories so extra bread of any kind is rare.
most of the carbs i get come from cereal or beans or
baked items that are not normal breads.
i don't hate bread, i really like it and used to
make all sorts of different versions, but i'm no
longer as active as before when i could eat half or
whole pizzas per day. it makes a huge difference
if i'm hiking and swimming or gardening vs. not.
right now 300 calories per day extra would be
two to three lbs gained per month.
songbird
On 1/26/2024 7:34 AM, Cindy Hamilton wrote:
On 2024-01-26, jmcquown <j_mcquown@comcast.net> wrote:True, but hey, I don't cook vegetables to mush.
On 1/25/2024 7:36 AM, Cindy Hamilton wrote:
On 2024-01-25, Janet <nobody@home.com> wrote:I can't say I have ever had a craving for pie.
In article <KBgsN.167713$yEgf.61739@fx09.iad>,
j_mcquown@comcast.net says...
On 1/24/2024 5:40 PM, Dave Smith wrote:
On 2024-01-24 5:11 p.m., jmcquown wrote:
On 1/23/2024 4:53 PM, Leonard Blaisdell wrote:
I really ought to make a pie crust one time, just to say I did it. >>>>>>>>> Pillsbury just makes is so easy to not do that. :(
No mess, no fuss, no sweat. It's hard to compete with that.
leo
I didn't grow up eating dessert pies or even quiches for that matter, >>>>>>>> so pie crust is not terribly important. I'm sure it's crucial for >>>>>>>> those who do that sort of baking. For some, fluted edges, poking the >>>>>>>> crust with a fork and blind baking may be crucial. For the things I >>>>>>>> cook it is not important.
You have my sympathies.
No sympathy required, Dave.
My mother was a great baker and dessert wasShe forgot to pit the cherries, oops. Again, pies are not something I >>>>>> grew up with. Nor any sort of desserts served after the evening meal. >>>>>>
often the highlight of our dinners. She made great pies and I don't >>>>>>> think she ever made one that was not a huge success.  Well, there was
one failure. She once made a sour cherry pie with cherries she had >>>>>>> processed herself, except that her processing was limited to freezing. >>>>>>> She had not bothered to pit them and then when she made the pie she >>>>>>> forgot that she had not pitted them. Every cherry in the pie had a pit.
It was annoying but the pie still tasted great.
Jill
I've eaten, cooked and done an awful lot of things I
didn't grow up with.
Me, too. That doesn't mean I want to bake a pie. I'll buy a slice
at the bakery if I get the craving for pie.
When we have it, we usually eat "dessert" around 3 pm.
Everybody's different. I don't much care for cooked vegetables.
Either do I. I still prefer raw vegetables, for the most part.
Raw green beans are a trifle hardcore, so I cook them.
On Friday, January 26, 2024 at 11:54:52 AM UTC-5, Cindy Hamilton wrote:
On 2024-01-26, jmcquown <j_mc...@comcast.net> wrote:
On 1/26/2024 7:34 AM, Cindy Hamilton wrote:
Everybody's different. I don't much care for cooked vegetables.True, but hey, I don't cook vegetables to mush.
Either do I. I still prefer raw vegetables, for the most part.
Raw green beans are a trifle hardcore, so I cook them.
Many days now, I just like to add canned veggies like cut green beans to stuff like canned beef stew.
On 1/26/2024 9:03 AM, jmcquown wrote:
On 1/26/2024 8:40 AM, songbird wrote:
cshenk wrote:
...
I suspect Jill thinks 'bread makes you fat' which is a common fallacy
as part of the keto diet. It's not true. If you consume more calories >>>> than you burn off, you gain weight. It's very simple.
  yes, pretty much, for me in the winter i have to
minimize calories so extra bread of any kind is rare.
most of the carbs i get come from cereal or beans or
baked items that are not normal breads.
  i don't hate bread, i really like it and used to
make all sorts of different versions, but i'm no
longer as active as before when i could eat half or
whole pizzas per day. it makes a huge difference
if i'm hiking and swimming or gardening vs. not.
  right now 300 calories per day extra would be
two to three lbs gained per month.
  songbird
That may be true for you but I'm not following any sort of "diet". I
simply don't eat a lot a bread. Sounds to me like she's justifying
having a bread machine.
Carol is as "simple" as a box of rocks.
Jill
On Thursday, January 25, 2024 at 9:13:54 AM UTC-10, cshenk wrote:
dsi1 wrote:
On Wednesday, January 24, 2024 at 8:58:16 AM UTC-10, Bruce wrote:
On Wed, 24 Jan 2024 18:28:29 GMT, Cindy Hamilton
<hami...@invalid.com> wrote:
On 2024-01-24, dsi1 <dsi...@hawaiiantel.net> wrote:wrote:
On Tuesday, January 23, 2024 at 3:43:31 PM UTC-10, Bruce
already have >>> tits.Doesn't soybean oil make you grow tits? Or maybe you
though.
That's just plain silly. I'll bet you believe that it does
The hard science on that says "no".
But then there's this:
https://news.ucr.edu/articles/2023/07/03/widely-consumed-vegetable-o il-leads-unhealthy-gut
"High consumption of soybean oil has been linked to obesity and diabetes and potentially autism, Alzheimer’s disease, anxiety,
and depression."
Bloody hell, might as well develop a heroin habit. Olive oil
has recently become very expensive here. Rice bran oil here we
come!
Westerners have a very complicated relationship with food.
https://photos.app.goo.gl/SwjfthGBgjHpKRrH7
LOL, not all of us!
BTW, about to post a recipe for sweet pork stirfry. Aloha shoyu
would be optimal I think for it.
I typically don't cook with Aloha shoyu. I'm using a Japanese shoyu
these days - beats me what brand it is. If I was making shoyu
chicken, Aloha shoyu would be a good choice. One of my projects will
be to make shoyu chicken. Another project would be to make cake
noodle. Everybody on this rock loves shoyu chicken and cake noodle.
https://www.youtube.com/watch?v=piGX8jjig-M
https://www.youtube.com/watch?v=WEA47nTV7ZA
On Thursday, January 25, 2024 at 1:09:12 PM UTC-10, bruce bowser
wrote:
On Thursday, January 25, 2024 at 5:38:34 PM UTC-5, dsi1 wrote:
On Thursday, January 25, 2024 at 9:13:54 AM UTC-10, cshenk wrote:
dsi1 wrote:
On Wednesday, January 24, 2024 at 8:58:16 AM UTC-10, Bruce
wrote:
On Wed, 24 Jan 2024 18:28:29 GMT, Cindy Hamilton <hami...@invalid.com> wrote:
On 2024-01-24, dsi1 <dsi...@hawaiiantel.net> wrote:
On Tuesday, January 23, 2024 at 3:43:31 PM UTC-10, Bruce wrote:
already have >>> tits.Doesn't soybean oil make you grow tits? Or maybe you
does though.
That's just plain silly. I'll bet you believe that it
The hard science on that says "no".
But then there's this:
https://news.ucr.edu/articles/2023/07/03/widely-consumed-vegetab le-oil-leads-unhealthy-gut
"High consumption of soybean oil has been linked to obesity
and diabetes and potentially autism, Alzheimer’s disease, anxiety, and depression."
Bloody hell, might as well develop a heroin habit. Olive
oil has recently become very expensive here. Rice bran oil
here we come!
Westerners have a very complicated relationship with food.
https://photos.app.goo.gl/SwjfthGBgjHpKRrH7
LOL, not all of us!
But, a lot of these bastard one-night creations wouldn't work atBTW, about to post a recipe for sweet pork stirfry. Aloha shoyuI typically don't cook with Aloha shoyu. I'm using a Japanese
would be optimal I think for it.
shoyu these days - beats me what brand it is. If I was making
shoyu chicken, Aloha shoyu would be a good choice. One of my
projects will be to make shoyu chicken. Another project would be
to make cake noodle. Everybody on this rock loves shoyu chicken
and cake noodle.
the big billion-dollar mansion get-togethers on Kauai. Sorry,
sport. That's just how it works. For me, those foreign buffet
restaurant scenes work just great. That's where I learned to slob
on the Teriyaki sauce.
I don't know what the super rich eat. My guess it's not shoyu
chicken. For one thing shoyu chicken is not served in America except
on this rock. That's a good thing. Da Hawaiians can't have people on
the mainland using up all our shoyu. I could go for some right now,
damnit! I like to make my shoyu chicken shiny.
https://photos.app.goo.gl/FaAUxJRdJz2H4JHSA
On Fri, 26 Jan 2024 13:35:12 -0800 (PST), bruce bowser
<bruce2bowser@gmail.com> wrote:
On Friday, January 26, 2024 at 11:54:52 AM UTC-5, Cindy Hamilton wrote:
On 2024-01-26, jmcquown <j_mc...@comcast.net> wrote:
On 1/26/2024 7:34 AM, Cindy Hamilton wrote:
RFC: rec.food.cans.Everybody's different. I don't much care for cooked vegetables.True, but hey, I don't cook vegetables to mush.
Either do I. I still prefer raw vegetables, for the most part.
Raw green beans are a trifle hardcore, so I cook them.
Many days now, I just like to add canned veggies like cut green beans to stuff like canned beef stew.
cshenk wrote:
...
I suspect Jill thinks 'bread makes you fat' which is a common
fallacy as part of the keto diet. It's not true. If you consume
more calories than you burn off, you gain weight. It's very simple.
yes, pretty much, for me in the winter i have to
minimize calories so extra bread of any kind is rare.
most of the carbs i get come from cereal or beans or
baked items that are not normal breads.
i don't hate bread, i really like it and used to
make all sorts of different versions, but i'm no
longer as active as before when i could eat half or
whole pizzas per day. it makes a huge difference
if i'm hiking and swimming or gardening vs. not.
right now 300 calories per day extra would be
two to three lbs gained per month.
songbird
On Thu, 25 Jan 2024 18:45:38 -0500, jmcquown <j_mcquown@comcast.net>
wrote:
On 1/25/2024 2:49 PM, cshenk wrote:
jmcquown wrote:
On 1/23/2024 3:02 PM, cshenk wrote:
used in >>>> breakfast toast. The other half of the dough might beYes, the standard loaf we make has 18 sliced. 14 a week are
big rolls, >>>> sub sandwich rolls, baguettes etc.
Apparently you eat a heck of a lot of bread.
to go >> with dinner.Jill
Not really Jill. 2 slices a day is pretty normal. With 2 of us,
that's most of a loaf. Other dishes might be home made stuffing
2 slices a day? Seems excessive.
Strange woman. There's nothing excessive about it.
Correct. Winter has you pretty sedentary so making calorie cuts then
is just sensible. Those can come from any part of the diet.
5 or so years ago, Charlotte had to trim a bit for Navy entry. Mostly
though she needed to learn to swim and run faster. You should have
seen the screams and howls here because we didn't go 'keto'! Instead
we used 'replacement' (her name for it). No more high calorie crunchy
fried potato chips. Enter, 27 calorie bread sticklits. Similar shifts
and portion control were effective.
On 2024-01-26, Bruce <Bruce@invalid.invalid> wrote:
On Fri, 26 Jan 2024 13:35:12 -0800 (PST), bruce bowser >><bruce2bowser@gmail.com> wrote:
On Friday, January 26, 2024 at 11:54:52 AM UTC-5, Cindy Hamilton wrote: >>>> On 2024-01-26, jmcquown <j_mc...@comcast.net> wrote:RFC: rec.food.cans.
On 1/26/2024 7:34 AM, Cindy Hamilton wrote:
Everybody's different. I don't much care for cooked vegetables.True, but hey, I don't cook vegetables to mush.
Either do I. I still prefer raw vegetables, for the most part.
Raw green beans are a trifle hardcore, so I cook them.
Many days now, I just like to add canned veggies like cut green beans to stuff like canned beef stew.
Eh, it's bowser. I can't tell if he's a troll or a retard.
Bruce wrote:
On Thu, 25 Jan 2024 18:45:38 -0500, jmcquown <j_mcquown@comcast.net>
wrote:
On 1/25/2024 2:49 PM, cshenk wrote:used in >>>> breakfast toast. The other half of the dough might be
jmcquown wrote:
On 1/23/2024 3:02 PM, cshenk wrote:
Yes, the standard loaf we make has 18 sliced. 14 a week are
big rolls, >>>> sub sandwich rolls, baguettes etc.
to go >> with dinner.
Apparently you eat a heck of a lot of bread.
Jill
Not really Jill. 2 slices a day is pretty normal. With 2 of us,
that's most of a loaf. Other dishes might be home made stuffing
2 slices a day? Seems excessive.
Strange woman. There's nothing excessive about it.
Pretty famous about the world is the sandwich for lunch. Popularized
or reviled in the USA for kids lunches of PB&J.
On 26/01/2024 22:55, Cindy Hamilton wrote:
On 2024-01-26, Bruce <Bruce@invalid.invalid> wrote:Possibly both.
On Fri, 26 Jan 2024 13:35:12 -0800 (PST), bruce bowser
<bruce2bowser@gmail.com> wrote:
Many days now, I just like to add canned veggies like cut green beans to stuff like canned beef stew.RFC: rec.food.cans.
Eh, it's bowser. I can't tell if he's a troll or a retard.
On 2024-01-26, Bruce <Bruce@invalid.invalid> wrote:
On Fri, 26 Jan 2024 13:35:12 -0800 (PST), bruce bowser
<bruce2bowser@gmail.com> wrote:
On Friday, January 26, 2024 at 11:54:52 AM UTC-5, Cindy Hamilton wrote: >>>> On 2024-01-26, jmcquown <j_mc...@comcast.net> wrote:RFC: rec.food.cans.
On 1/26/2024 7:34 AM, Cindy Hamilton wrote:
Everybody's different. I don't much care for cooked vegetables.True, but hey, I don't cook vegetables to mush.
Either do I. I still prefer raw vegetables, for the most part.
Raw green beans are a trifle hardcore, so I cook them.
Many days now, I just like to add canned veggies like cut green beans to stuff like canned beef stew.
Eh, it's bowser. I can't tell if he's a troll or a retard.
songbird wrote:
cshenk wrote:
...
I suspect Jill thinks 'bread makes you fat' which is a common
fallacy as part of the keto diet. It's not true. If you consume
more calories than you burn off, you gain weight. It's very simple.
yes, pretty much, for me in the winter i have to
minimize calories so extra bread of any kind is rare.
most of the carbs i get come from cereal or beans or
baked items that are not normal breads.
i don't hate bread, i really like it and used to
make all sorts of different versions, but i'm no
longer as active as before when i could eat half or
whole pizzas per day. it makes a huge difference
if i'm hiking and swimming or gardening vs. not.
right now 300 calories per day extra would be
two to three lbs gained per month.
songbird
Correct. Winter has you pretty sedentary so making calorie cuts then
is just sensible. Those can come from any part of the diet.
5 or so years ago, Charlotte had to trim a bit for Navy entry. Mostly
though she needed to learn to swim and run faster. You should have
seen the screams and howls here because we didn't go 'keto'! Instead
we used 'replacement' (her name for it). No more high calorie crunchy
fried potato chips. Enter, 27 calorie bread sticklits. Similar shifts
and portion control were effective.
On 1/23/2024 4:00 PM, cshenk wrote:
jmcquown wrote:
On 1/20/2024 3:24 PM, Michael Trew wrote:
The difference is, you have to have chicken [bones] on hand to make
You won't catch canned or "boxed" broth in my kitchen, no sir. I
just put chicken bones and quartered onions into the stock pot for
broth a couple of days ago.
broth or stock. I use boxed stock or broth in small quantities and
it works perfectly well for most of the things I cook.
The thing is, once you remove the meat from the simmered bones then try
to use only the bones to make broth, the bones are pretty much depleted. Onion or not, you simply can't make a good broth from chicken bones that
have already been cooked.
On 2024-01-20, Michael Trew<michael.trew@att.net> wrote:
That's sad. I still don't own a microwave oven. I don't see why it
can't just be cooked on the range or in the oven.
It can. The microwave is quick and convenient. In 2.5 minutes,
I can cook my oatmeal in the same bowl in which I eat it without
clattering around on the stove, which would wake my husband.
On 1/20/2024 2:24 PM, Michael Trew wrote:
You're not the only one living there now. It is *very* likely that it
I still don't own a microwave oven.
would make the new girlfriend happy if you bought this. https://www.target.com/p/cuisinart-1-3-cu-ft-inverter-sensor-microwave-oven/-/A-88202474
It's 2024. Never buy a microwave that doesn't have inverter technology.
On 1/20/2024 4:55 PM, Cindy Hamilton wrote:
On 2024-01-20, Michael Trew<michael.trew@att.net> wrote:
That's sad. I still don't own a microwave oven. I don't see why it
can't just be cooked on the range or in the oven.
It can. The microwave is quick and convenient. In 2.5 minutes,
I can cook my oatmeal in the same bowl in which I eat it without
clattering around on the stove, which would wake my husband.
Your husband must be a light sleeper, unless he sleeps in the kitchen.
On 1/23/2024 6:31 PM, jmcquown wrote:
On 1/23/2024 4:00 PM, cshenk wrote:
jmcquown wrote:
On 1/20/2024 3:24 PM, Michael Trew wrote:
The difference is, you have to have chicken [bones] on hand to make
You won't catch canned or "boxed" broth in my kitchen, no sir. I
just put chicken bones and quartered onions into the stock pot for
broth a couple of days ago.
broth or stock. I use boxed stock or broth in small quantities and
it works perfectly well for most of the things I cook.
The thing is, once you remove the meat from the simmered bones then try
to use only the bones to make broth, the bones are pretty much depleted.
Onion or not, you simply can't make a good broth from chicken bones that
have already been cooked.
The last time that I made chicken broth, within the last few weeks, I
bought a package of whole split chicken breast and par-cooked it in a
pot of water. Once I pulled off the meat I wanted to put into the
chicken pot pie, I simmered the bones and scraps into a pot for chicken
soup.
On 1/22/2024 11:12 AM, BryanGSimmons wrote:
On 1/20/2024 2:24 PM, Michael Trew wrote:
You're not the only one living there now. It is *very* likely that it
I still don't own a microwave oven.
would make the new girlfriend happy if you bought this.
https://www.target.com/p/cuisinart-1-3-cu-ft-inverter-sensor-microwave-oven/-/A-88202474
She's was forewarned about the state of my house, Lol. They've adapted well, but I do most of the cooking. I'm probably going to have to give
on the slow DSL internet soon, however.
It's 2024. Never buy a microwave that doesn't have inverter technology.
What is an inverter?
On 1/26/2024 6:03 PM, cshenk wrote:
Correct. Winter has you pretty sedentary so making calorie cuts then
is just sensible. Those can come from any part of the diet.
5 or so years ago, Charlotte had to trim a bit for Navy entry. Mostly
though she needed to learn to swim and run faster. You should have
seen the screams and howls here because we didn't go 'keto'! Instead
we used 'replacement' (her name for it). No more high calorie crunchy
fried potato chips. Enter, 27 calorie bread sticklits. Similar shifts
and portion control were effective.
I have no idea why you keep yapping about 'keto'. Your daughter was >overweight. Possibly due to all the bread. Heh. It's no surprise
someone enlisting in the Navy would be expected to be trim and know how
swim and run fast. It's the military.
You frequently talk about wanting to gain weight. Apparently all the
bread you bake isn't helping. Perhaps you should consider your body is >simply not intended to weigh more than (what was it? 102 lbs?) Some
people are simply small. Me, I'm not on any kind of "diet". I weigh
about 120 lbs. and that's normal for my height and age.
Jill
What is an inverter?
On 1/20/2024 4:55 PM, Cindy Hamilton wrote:
On 2024-01-20, Michael Trew<michael.trew@att.net>Â wrote:
That's sad. I still don't own a microwave oven. I don't see why it
can't just be cooked on the range or in the oven.
It can. The microwave is quick and convenient. In 2.5 minutes,
I can cook my oatmeal in the same bowl in which I eat it without
clattering around on the stove, which would wake my husband.
Your husband must be a light sleeper, unless he sleeps in the kitchen.
On Sat, 27 Jan 2024 11:23:14 -0500, jmcquown <j_mcquown@comcast.net>
wrote:
On 1/26/2024 6:03 PM, cshenk wrote:
Correct. Winter has you pretty sedentary so making calorie cuts then
is just sensible. Those can come from any part of the diet.
5 or so years ago, Charlotte had to trim a bit for Navy entry. Mostly
though she needed to learn to swim and run faster. You should have
seen the screams and howls here because we didn't go 'keto'! Instead
we used 'replacement' (her name for it). No more high calorie crunchy
fried potato chips. Enter, 27 calorie bread sticklits. Similar shifts
and portion control were effective.
I have no idea why you keep yapping about 'keto'. Your daughter was
overweight. Possibly due to all the bread. Heh. It's no surprise
someone enlisting in the Navy would be expected to be trim and know how
swim and run fast. It's the military.
You frequently talk about wanting to gain weight. Apparently all the
bread you bake isn't helping. Perhaps you should consider your body is
simply not intended to weigh more than (what was it? 102 lbs?) Some
people are simply small. Me, I'm not on any kind of "diet". I weigh
about 120 lbs. and that's normal for my height and age.
Jill
Forget your doctor, cshenk. Listen to Jill instead!
Bruce wrote:
On Sat, 27 Jan 2024 11:23:14 -0500, jmcquown <j_mcquown@comcast.net>Jill already plonked her doctor.
wrote:
I have no idea why you keep yapping about 'keto'. Your daughter was
overweight. Possibly due to all the bread. Heh. It's no surprise
someone enlisting in the Navy would be expected to be trim and know how
swim and run fast. It's the military.
You frequently talk about wanting to gain weight. Apparently all the
bread you bake isn't helping. Perhaps you should consider your body is
simply not intended to weigh more than (what was it? 102 lbs?) Some
people are simply small. Me, I'm not on any kind of "diet". I weigh
about 120 lbs. and that's normal for my height and age.
Jill
Forget your doctor, cshenk. Listen to Jill instead!
On Sat, 27 Jan 2024 14:11:13 -0500, Johnnie Moxley
<j.moxley@hotmale.com> wrote:
Bruce wrote:
On Sat, 27 Jan 2024 11:23:14 -0500, jmcquown <j_mcquown@comcast.net>Jill already plonked her doctor.
wrote:
I have no idea why you keep yapping about 'keto'. Your daughter was
overweight. Possibly due to all the bread. Heh. It's no surprise
someone enlisting in the Navy would be expected to be trim and know how >>>> swim and run fast. It's the military.
You frequently talk about wanting to gain weight. Apparently all the
bread you bake isn't helping. Perhaps you should consider your body is >>>> simply not intended to weigh more than (what was it? 102 lbs?) Some
people are simply small. Me, I'm not on any kind of "diet". I weigh
about 120 lbs. and that's normal for my height and age.
Jill
Forget your doctor, cshenk. Listen to Jill instead!
She's already living in a gated community that only allows
hummingbirds in, but she needs to be even more protected from the real
world, so she puts everybody in her killfile.
Bruce wrote:
On Sat, 27 Jan 2024 14:11:13 -0500, Johnnie MoxleyYes, and she absolutely hates when anyone posts off
<j.moxley@hotmale.com> wrote:
Bruce wrote:
On Sat, 27 Jan 2024 11:23:14 -0500, jmcquown <j_mcquown@comcast.net>Jill already plonked her doctor.
wrote:
I have no idea why you keep yapping about 'keto'. Your daughter was >>>>> overweight. Possibly due to all the bread. Heh. It's no surprise
someone enlisting in the Navy would be expected to be trim and know how >>>>> swim and run fast. It's the military.
You frequently talk about wanting to gain weight. Apparently all the >>>>> bread you bake isn't helping. Perhaps you should consider your body is >>>>> simply not intended to weigh more than (what was it? 102 lbs?) Some >>>>> people are simply small. Me, I'm not on any kind of "diet". I weigh >>>>> about 120 lbs. and that's normal for my height and age.
Jill
Forget your doctor, cshenk. Listen to Jill instead!
She's already living in a gated community that only allows
hummingbirds in, but she needs to be even more protected from the real
world, so she puts everybody in her killfile.
topic in here, unless it's her that's doing it.
On 2024-01-27, Michael Trew <michael.trew@att.net> wrote:
On 1/23/2024 6:31 PM, jmcquown wrote:
On 1/23/2024 4:00 PM, cshenk wrote:
jmcquown wrote:
On 1/20/2024 3:24 PM, Michael Trew wrote:
I >>>>> just put chicken bones and quartered onions into the stockYou won't catch canned or "boxed" broth in my kitchen, no sir.
pot for >>>>> broth a couple of days ago.
make >>>> broth or stock. I use boxed stock or broth in smallThe difference is, you have to have chicken [bones] on hand to
quantities and >>>> it works perfectly well for most of the things I
cook.
then try >> to use only the bones to make broth, the bones are prettyThe thing is, once you remove the meat from the simmered bones
much depleted. >> Onion or not, you simply can't make a good broth
from chicken bones that >> have already been cooked.
The last time that I made chicken broth, within the last few weeks,
I bought a package of whole split chicken breast and par-cooked it
in a pot of water. Once I pulled off the meat I wanted to put into
the chicken pot pie, I simmered the bones and scraps into a pot for
chicken soup.
That's some weak-ass broth, Michael.
On Fri, 26 Jan 2024 23:03:28 +0000, "cshenk"
<cshenk@virginia-beach.net> wrote:
Correct. Winter has you pretty sedentary so making calorie cuts
then is just sensible. Those can come from any part of the diet.
Yes, it doesn't have to be from bread. Jill's very focused on bread
for some reason. Would she also not eat potatoes or pasta? She finds
rice boring (which probably means she doesn't know how to cook
something good with it).
5 or so years ago, Charlotte had to trim a bit for Navy entry.
Mostly though she needed to learn to swim and run faster. You
should have seen the screams and howls here because we didn't go
'keto'! Instead we used 'replacement' (her name for it). No more
high calorie crunchy fried potato chips. Enter, 27 calorie bread sticklits. Similar shifts and portion control were effective.
A Chinese Australian doctor I know once said that losing weight is
easy. Just replace all your carbs with beans. I haven't tried that :)
On Sat, 27 Jan 2024 14:44:16 -0500, Johnnie Moxley
<j.moxley@hotmale.com> wrote:
Bruce wrote:
On Sat, 27 Jan 2024 14:11:13 -0500, Johnnie MoxleyYes, and she absolutely hates when anyone posts off
<j.moxley@hotmale.com> wrote:
Bruce wrote:
On Sat, 27 Jan 2024 11:23:14 -0500, jmcquown <j_mcquown@comcast.net> >>>>> wrote:Jill already plonked her doctor.
I have no idea why you keep yapping about 'keto'. Your daughter was >>>>>> overweight. Possibly due to all the bread. Heh. It's no surprise >>>>>> someone enlisting in the Navy would be expected to be trim and know how >>>>>> swim and run fast. It's the military.
You frequently talk about wanting to gain weight. Apparently all the >>>>>> bread you bake isn't helping. Perhaps you should consider your body is >>>>>> simply not intended to weigh more than (what was it? 102 lbs?) Some >>>>>> people are simply small. Me, I'm not on any kind of "diet". I weigh >>>>>> about 120 lbs. and that's normal for my height and age.
Jill
Forget your doctor, cshenk. Listen to Jill instead!
She's already living in a gated community that only allows
hummingbirds in, but she needs to be even more protected from the real
world, so she puts everybody in her killfile.
topic in here, unless it's her that's doing it.
She still has her little posse of people who'll never criticise her.
Some people just kowtow to the biggest mouth, I guess.
On Fri, 26 Jan 2024 23:13:00 +0000, "cshenk"...
<cshenk@virginia-beach.net> wrote:
Pretty famous about the world is the sandwich for lunch. Popularized
or reviled in the USA for kids lunches of PB&J.
And I never thought of sandwiches as excessive.
A Chinese Australian doctor I know once said that losing weight is
easy. Just replace all your carbs with beans. I haven't tried that :)
Bruce wrote:
...
A Chinese Australian doctor I know once said that losing weight is
easy. Just replace all your carbs with beans. I haven't tried that :)
ramp up slowly. :) give it a month at least gradually
increasing... your body will adjust.
of course, a functional digestive system is an important
starting point - unfortunately some people don't have that. :(
Bruce wrote:
On Fri, 26 Jan 2024 23:13:00 +0000, "cshenk"...
<cshenk@virginia-beach.net> wrote:
Pretty famous about the world is the sandwich for lunch. Popularized
or reviled in the USA for kids lunches of PB&J.
And I never thought of sandwiches as excessive.
for an active kid they're probably not, for a couch potato
who does nothing other than push buttons in a basement it's
probably more than what is needed.
On Sat, 27 Jan 2024 22:07:30 -0500, songbird <songbird@anthive.com>
wrote:
Bruce wrote:
On Fri, 26 Jan 2024 23:13:00 +0000, "cshenk"...
<cshenk@virginia-beach.net> wrote:
Pretty famous about the world is the sandwich for lunch. Popularized >>>>or reviled in the USA for kids lunches of PB&J.
And I never thought of sandwiches as excessive.
for an active kid they're probably not, for a couch potato
who does nothing other than push buttons in a basement it's
probably more than what is needed.
If 2 slices of bread are your only carbs for the day, I don't see a
problem.
(in a basement? :)
On 2024-01-27, Michael Trew <michael.trew@att.net> wrote:
On 1/23/2024 6:31 PM, jmcquown wrote:
On 1/23/2024 4:00 PM, cshenk wrote:
jmcquown wrote:
On 1/20/2024 3:24 PM, Michael Trew wrote:
The difference is, you have to have chicken [bones] on hand to make
You won't catch canned or "boxed" broth in my kitchen, no sir. I
just put chicken bones and quartered onions into the stock pot for >>>>>> broth a couple of days ago.
broth or stock. I use boxed stock or broth in small quantities and
it works perfectly well for most of the things I cook.
The thing is, once you remove the meat from the simmered bones then try
to use only the bones to make broth, the bones are pretty much depleted. >>> Onion or not, you simply can't make a good broth from chicken bones that >>> have already been cooked.
The last time that I made chicken broth, within the last few weeks, I
bought a package of whole split chicken breast and par-cooked it in a
pot of water. Once I pulled off the meat I wanted to put into the
chicken pot pie, I simmered the bones and scraps into a pot for chicken
soup.
That's some weak-ass broth, Michael.
On 1/27/2024 12:06 PM, Cindy Hamilton wrote:
On 2024-01-27, Michael Trew <michael.trew@att.net> wrote:If he finds using cooked chicken breast bones with a little bit of meat
On 1/23/2024 6:31 PM, jmcquown wrote:
On 1/23/2024 4:00 PM, cshenk wrote:
jmcquown wrote:
On 1/20/2024 3:24 PM, Michael Trew wrote:
The difference is, you have to have chicken [bones] on hand to make >>>>>> broth or stock. I use boxed stock or broth in small quantities and >>>>>> it works perfectly well for most of the things I cook.
You won't catch canned or "boxed" broth in my kitchen, no sir. I >>>>>>> just put chicken bones and quartered onions into the stock pot for >>>>>>> broth a couple of days ago.
The thing is, once you remove the meat from the simmered bones then try >>>> to use only the bones to make broth, the bones are pretty much depleted. >>>> Onion or not, you simply can't make a good broth from chicken bones that >>>> have already been cooked.
The last time that I made chicken broth, within the last few weeks, I
bought a package of whole split chicken breast and par-cooked it in a
pot of water. Once I pulled off the meat I wanted to put into the
chicken pot pie, I simmered the bones and scraps into a pot for chicken
soup.
That's some weak-ass broth, Michael.
on them sufficient to make broth for chicken soup, who are we to argue?
He's being 1930's frugal. Personally, I'd add some 'Better than
Boullion' chicken paste to enhance the taste of the weak broth.
On 2024-01-27, Michael Trew<michael.trew@att.net> wrote:
On 1/23/2024 6:31 PM, jmcquown wrote:
The thing is, once you remove the meat from the simmered bones then try
to use only the bones to make broth, the bones are pretty much depleted. >>> Onion or not, you simply can't make a good broth from chicken bones that >>> have already been cooked.
The last time that I made chicken broth, within the last few weeks, I
bought a package of whole split chicken breast and par-cooked it in a
pot of water. Once I pulled off the meat I wanted to put into the
chicken pot pie, I simmered the bones and scraps into a pot for chicken
soup.
That's some weak-ass broth, Michael.
On 2024-01-29, jmcquown <j_mcquown@comcast.net> wrote:
On 1/27/2024 12:06 PM, Cindy Hamilton wrote:
On 2024-01-27, Michael Trew <michael.trew@att.net> wrote:If he finds using cooked chicken breast bones with a little bit of meat
On 1/23/2024 6:31 PM, jmcquown wrote:
On 1/23/2024 4:00 PM, cshenk wrote:
jmcquown wrote:
On 1/20/2024 3:24 PM, Michael Trew wrote:
The difference is, you have to have chicken [bones] on hand to make >>>>>>> broth or stock. I use boxed stock or broth in small quantities and >>>>>>> it works perfectly well for most of the things I cook.
You won't catch canned or "boxed" broth in my kitchen, no sir. I >>>>>>>> just put chicken bones and quartered onions into the stock pot for >>>>>>>> broth a couple of days ago.
The thing is, once you remove the meat from the simmered bones then try >>>>> to use only the bones to make broth, the bones are pretty much depleted. >>>>> Onion or not, you simply can't make a good broth from chicken bones that >>>>> have already been cooked.
The last time that I made chicken broth, within the last few weeks, I
bought a package of whole split chicken breast and par-cooked it in a
pot of water. Once I pulled off the meat I wanted to put into the
chicken pot pie, I simmered the bones and scraps into a pot for chicken >>>> soup.
That's some weak-ass broth, Michael.
on them sufficient to make broth for chicken soup, who are we to argue?
We are experienced cooks who value good food.
He's being 1930's frugal. Personally, I'd add some 'Better than
Boullion' chicken paste to enhance the taste of the weak broth.
I'd add a bunch of dark-meat chicken. And probably reduce it down
to a flavorful stock.
But we all know I'd probably use boxed broth, which I'm sure
has more chicken flavor than his "breast bones" broth.
On 1/29/2024 12:12 PM, Cindy Hamilton wrote:
On 2024-01-29, jmcquown <j_mcquown@comcast.net> wrote:Quickly made broth is always going to be on the weaker side
On 1/27/2024 12:06 PM, Cindy Hamilton wrote:
On 2024-01-27, Michael Trew <michael.trew@att.net> wrote:If he finds using cooked chicken breast bones with a little
On 1/23/2024 6:31 PM, jmcquown wrote:
On 1/23/2024 4:00 PM, cshenk wrote:
jmcquown wrote:
On 1/20/2024 3:24 PM, Michael Trew wrote:
The difference is, you have to have chicken [bones] on
You won't catch canned or "boxed" broth in my kitchen,
no sir. I
just put chicken bones and quartered onions into the
stock pot for
broth a couple of days ago.
hand to make
broth or stock. I use boxed stock or broth in small
quantities and
it works perfectly well for most of the things I cook.
The thing is, once you remove the meat from the simmered
bones then try
to use only the bones to make broth, the bones are pretty
much depleted.
Onion or not, you simply can't make a good broth from
chicken bones that
have already been cooked.
The last time that I made chicken broth, within the last
few weeks, I
bought a package of whole split chicken breast and
par-cooked it in a
pot of water. Once I pulled off the meat I wanted to put
into the
chicken pot pie, I simmered the bones and scraps into a
pot for chicken
soup.
That's some weak-ass broth, Michael.
bit of meat
on them sufficient to make broth for chicken soup, who are
we to argue?
We are experienced cooks who value good food.
He's being 1930's frugal. Personally, I'd add some 'Better
than
Boullion' chicken paste to enhance the taste of the weak broth.
I'd add a bunch of dark-meat chicken. And probably reduce it
down
to a flavorful stock.
than stock.
I know you know this, Cindy, but making a really good homemade
stock requires more than just little bits of meat clinging to
par-boiled chicken breast bones and a quartered onion. Where
are the carrots, celery and seasonings? The bouquet garni to
add flavour to the pot?
Basic stock takes several hours to simmer. It should then be
strained (discard the bones, depleted vegetables and the herb
bundle), covered and chilled overnight. The next day spoon off
the solidified fat. If done correctly, the resulting stock
will be gelatinous. Of course it liquifies again once it's
heated up. :) I simply don't need that much stock. Don't want
to fill my freezer with containers of it, either.
But we all know I'd probably use boxed broth, which I'm sureBoxed broth or stock works for my needs. I'm not snooty about it.
has more chicken flavor than his "breast bones" broth.
Jill
On 1/22/2024 11:12 AM, BryanGSimmons wrote:
On 1/20/2024 2:24 PM, Michael Trew wrote:
You're not the only one living there now. It is *very* likely that it
I still don't own a microwave oven.
would make the new girlfriend happy if you bought this.
https://www.target.com/p/cuisinart-1-3-cu-ft-inverter-sensor-microwave-oven/-/A-88202474
She's was forewarned about the state of my house, Lol. They've adapted well, but I do most of the cooking. I'm probably going to have to give
on the slow DSL internet soon, however.
It's 2024. Never buy a microwave that doesn't have inverter technology.
What is an inverter?
I know you know this, Cindy, but making a really good homemade stock
requires more than just little bits of meat clinging to par-boiled
chicken breast bones and a quartered onion. Where are the carrots,
celery and seasonings? The bouquet garni to add flavour to the pot?
Basic stock takes several hours to simmer. It should then be strained (discard the bones, depleted vegetables and the herb bundle), covered
and chilled overnight. The next day spoon off the solidified fat. If
done correctly, the resulting stock will be gelatinous. Of course it liquifies again once it's heated up. :)
I simply don't need that much
stock. Don't want to fill my freezer with containers of it, either.
Soup is awesome.
https://photos.app.goo.gl/Kw1Xb8NTcZzeFSk2A
On 2/1/2024 6:02 PM, jmcquown wrote:
I know you know this, Cindy, but making a really good homemade stock
requires more than just little bits of meat clinging to par-boiled
chicken breast bones and a quartered onion. Where are the carrots,
celery and seasonings? The bouquet garni to add flavour to the pot?
Basic stock takes several hours to simmer. It should then be strained
(discard the bones, depleted vegetables and the herb bundle), covered
and chilled overnight. The next day spoon off the solidified fat. If
done correctly, the resulting stock will be gelatinous. Of course it
liquifies again once it's heated up. :)
Normally, I use a whole bird, lots of bones plus scraps, to make a
really good stock, and it winds up as you describe. No, I don't add
carrots and celery to the stock, because the carrots, celery, and
seasoning are added to the soup or final dish.
On 2024-02-03, Michael Trew <michael.trew@att.net> wrote:
On 2/1/2024 6:02 PM, jmcquown wrote:
stock >> requires more than just little bits of meat clinging toI know you know this, Cindy, but making a really good homemade
par-boiled >> chicken breast bones and a quartered onion. Where are
the carrots, >> celery and seasonings? The bouquet garni to add
flavour to the pot?
strained >> (discard the bones, depleted vegetables and the herbBasic stock takes several hours to simmer. It should then be
bundle), covered >> and chilled overnight. The next day spoon off the solidified fat. If >> done correctly, the resulting stock will be
gelatinous. Of course it >> liquifies again once it's heated up. :)
Normally, I use a whole bird, lots of bones plus scraps, to make a
really good stock, and it winds up as you describe. No, I don't
add carrots and celery to the stock, because the carrots, celery,
and seasoning are added to the soup or final dish.
A good stock should have layers of flavor, produced by adding
such ingredients as onion, celery, and carrot, and extracting their
flavor into the stock. Otherwise, you've got a one-note liquid
with chunks of other stuff in it, and no harmonious flavors to
bring the dish together.
On 2/1/2024 6:02 PM, jmcquown wrote:(snippage)
I know you know this, Cindy, but making a really good homemade stock
requires more than just little bits of meat clinging to par-boiled
chicken breast bones and a quartered onion. Where are the carrots,
celery and seasonings? The bouquet garni to add flavour to the pot?
Basic stock takes several hours to simmer. It should then be strained
(discard the bones, depleted vegetables and the herb bundle), covered
and chilled overnight. The next day spoon off the solidified fat. If
done correctly, the resulting stock will be gelatinous. Of course it
liquifies again once it's heated up. :)
Normally, I use a whole bird, lots of bones plus scraps, to make a
really good stock, and it winds up as you describe. No, I don't add
carrots and celery to the stock, because the carrots, celery, and
seasoning are added to the soup or final dish.
On 2/3/2024 8:15 AM, Michael Trew wrote:
On 2/1/2024 6:02 PM, jmcquown wrote:
I know you know this, Cindy, but making a really good homemade
stock requires more than just little bits of meat clinging to
par-boiled chicken breast bones and a quartered onion. Where are
the carrots, celery and seasonings? The bouquet garni to add
flavour to the pot?
Basic stock takes several hours to simmer. It should then be
strained (discard the bones, depleted vegetables and the herb
bundle), covered and chilled overnight. The next day spoon off
the solidified fat. If done correctly, the resulting stock will
be gelatinous. Of course it liquifies again once it's heated up.
:)
Normally, I use a whole bird, lots of bones plus scraps, to make a(snippage)
really good stock, and it winds up as you describe. No, I don't
add carrots and celery to the stock, because the carrots, celery,
and seasoning are added to the soup or final dish.
I will not begin to try to figure out why you can't do both. Did it
ever occur to you to use half of the vegetables to add to the stock
to give it more flavour? Set aside the remaining uncooked vegetables
to add to the dish you were going to make? They'll cook when you
simmer the soup or make the pot pie. It's not a difficult cooking
concept.
Jill
jmcquown wrote:
On 2/3/2024 8:15 AM, Michael Trew wrote:
On 2/1/2024 6:02 PM, jmcquown wrote:(snippage)
I know you know this, Cindy, but making a really good homemade
stock requires more than just little bits of meat clinging to
par-boiled chicken breast bones and a quartered onion. Where are
the carrots, celery and seasonings? The bouquet garni to add
flavour to the pot?
Basic stock takes several hours to simmer. It should then be
strained (discard the bones, depleted vegetables and the herb
bundle), covered and chilled overnight. The next day spoon off
the solidified fat. If done correctly, the resulting stock will
be gelatinous. Of course it liquifies again once it's heated up.
:)
Normally, I use a whole bird, lots of bones plus scraps, to make a
really good stock, and it winds up as you describe. No, I don't
add carrots and celery to the stock, because the carrots, celery,
and seasoning are added to the soup or final dish.
I will not begin to try to figure out why you can't do both. Did it
ever occur to you to use half of the vegetables to add to the stock
to give it more flavour? Set aside the remaining uncooked vegetables
to add to the dish you were going to make? They'll cook when you
simmer the soup or make the pot pie. It's not a difficult cooking
concept.
Jill
Lets try it in reverse. Have you tried just doing a basic bone broth?
jmcquown wrote:
On 2/3/2024 8:15 AM, Michael Trew wrote:
On 2/1/2024 6:02 PM, jmcquown wrote:(snippage)
I know you know this, Cindy, but making a really good homemade
stock requires more than just little bits of meat clinging to
par-boiled chicken breast bones and a quartered onion. Where are
the carrots, celery and seasonings? The bouquet garni to add
flavour to the pot?
Basic stock takes several hours to simmer. It should then be
strained (discard the bones, depleted vegetables and the herb
bundle), covered and chilled overnight. The next day spoon off
the solidified fat. If done correctly, the resulting stock will
be gelatinous. Of course it liquifies again once it's heated up.
:)
Normally, I use a whole bird, lots of bones plus scraps, to make a
really good stock, and it winds up as you describe. No, I don't
add carrots and celery to the stock, because the carrots, celery,
and seasoning are added to the soup or final dish.
I will not begin to try to figure out why you can't do both. Did it
ever occur to you to use half of the vegetables to add to the stock
to give it more flavour? Set aside the remaining uncooked vegetables
to add to the dish you were going to make? They'll cook when you
simmer the soup or make the pot pie. It's not a difficult cooking
concept.
Jill
Lets try it in reverse. Have you tried just doing a basic bone broth?
Just little bits of meat? Michael point blank said he had a potful of
bones. He was cooking a second dish with left overs.
I suspect the root of it is you don't do that sort of cooking which
leads to a comprehension gap. Try this, Michael is not only a 'waste-not-want-not' sort (he has plenty of company here) but he's
feeding 5 people now. How much the lady is kicking in isn't known.
On 1/31/2024 8:09 PM, dsi1 wrote:
Soup is awesome.
https://photos.app.goo.gl/Kw1Xb8NTcZzeFSk2A
What kind of soup is that? Is that squash? It looks good; I'd try
it.
On Friday, January 12, 2024 at 5:18:01 PM UTC-6, cshenk wrote:
https://postimg.cc/14k5qCTH
This is a quick dish we make pretty often. Never the same twice as
it's based mostly on leftovers. I didn't actually measure anything
but I'll give a rough idea of percentages used.
2.5 cups leftover white rice (mix of long and medium)
1/2 large red bell pepper
2 cloves thin slivered garlic
3 eggs, scrambled
2 stalks mustard greens, chopped 1/2-1/3 inch thick
3-4 TB butter
2 TB olive oil
and leftovers of
1/4 c eggdrop soup
1/3 c chicken chow mein
3 TB vegetable egg foo young cake
The top part is vegetarian and stands alone just fine. Add other
vegetables at will. Can add to the protein by adding nuts or choice
(pine nuts are optimal!) and/or a handful of cooked beans such as
black, red adzuki, lima, or pink beans. Replce butter with other
oil for vegan.
With leftovers used, is low-meat but really nice way to use up bits
and pieces of savory foods.
Sounds GOOD!
John Kuthe, Retired...
John Kuthe wrote:
On Friday, January 12, 2024 at 5:18:01 PM UTC-6, cshenk wrote:
https://postimg.cc/14k5qCTH
This is a quick dish we make pretty often. Never the same twice as
it's based mostly on leftovers. I didn't actually measure anything
but I'll give a rough idea of percentages used.
2.5 cups leftover white rice (mix of long and medium)
1/2 large red bell pepper
2 cloves thin slivered garlic
3 eggs, scrambled
2 stalks mustard greens, chopped 1/2-1/3 inch thick
3-4 TB butter
2 TB olive oil
and leftovers of
1/4 c eggdrop soup
1/3 c chicken chow mein
3 TB vegetable egg foo young cake
The top part is vegetarian and stands alone just fine. Add other
vegetables at will. Can add to the protein by adding nuts or choice
(pine nuts are optimal!) and/or a handful of cooked beans such as
black, red adzuki, lima, or pink beans. Replce butter with other
oil for vegan.
With leftovers used, is low-meat but really nice way to use up bits
and pieces of savory foods.
Sounds GOOD!
John Kuthe, Retired...
It is! Just a tasty way to clear bits of leftovers from the fridge.
On 2/6/2024 6:44 PM, cshenk wrote:
John Kuthe wrote:
Sounds GOOD!
John Kuthe, Retired...
It is! Just a tasty way to clear bits of leftovers from the fridge.
Look at you! You finally got a reaction from John about a food post. >Congrats!
Jill
On Tue, 6 Feb 2024 19:33:40 -0500, jmcquown <j_mcquown@comcast.net>
wrote:
On 2/6/2024 6:44 PM, cshenk wrote:
John Kuthe wrote:
Sounds GOOD!
John Kuthe, Retired...
It is! Just a tasty way to clear bits of leftovers from the fridge.
Look at you! You finally got a reaction from John about a food post. >>Congrats!
Jill
No trolling please, Jill. That's frowned upon by... Jill.
On Wed, 07 Feb 2024 12:19:06 +1100, Bruce <Bruce@invalid.invalid>
wrote:
On Tue, 6 Feb 2024 19:33:40 -0500, jmcquown <j_mcquown@comcast.net>
wrote:
On 2/6/2024 6:44 PM, cshenk wrote:
John Kuthe wrote:
Sounds GOOD!
John Kuthe, Retired...
It is! Just a tasty way to clear bits of leftovers from the fridge.
Look at you! You finally got a reaction from John about a food post. >>>Congrats!
Jill
No trolling please, Jill. That's frowned upon by... Jill.
OK thats funny, gonna turn in now, can't get better :)
On 2/6/2024 6:44 PM, cshenk wrote:
John Kuthe wrote:
On Friday, January 12, 2024 at 5:18:01 PM UTC-6, cshenk wrote:
https://postimg.cc/14k5qCTH
This is a quick dish we make pretty often. Never the same twice
as it's based mostly on leftovers. I didn't actually measure
anything but I'll give a rough idea of percentages used.
2.5 cups leftover white rice (mix of long and medium)
1/2 large red bell pepper
2 cloves thin slivered garlic
3 eggs, scrambled
2 stalks mustard greens, chopped 1/2-1/3 inch thick
3-4 TB butter
2 TB olive oil
and leftovers of
1/4 c eggdrop soup
1/3 c chicken chow mein
3 TB vegetable egg foo young cake
The top part is vegetarian and stands alone just fine. Add other vegetables at will. Can add to the protein by adding nuts or
choice (pine nuts are optimal!) and/or a handful of cooked
beans such as black, red adzuki, lima, or pink beans. Replce
butter with other oil for vegan.
With leftovers used, is low-meat but really nice way to use up
bits and pieces of savory foods.
Sounds GOOD!
John Kuthe, Retired...
It is! Just a tasty way to clear bits of leftovers from the fridge.
Look at you! You finally got a reaction from John about a food post. Congrats!
Jill
jmcquown wrote:
On 2/6/2024 6:44 PM, cshenk wrote:
John Kuthe wrote:
On Friday, January 12, 2024 at 5:18:01 PM UTC-6, cshenk wrote:
https://postimg.cc/14k5qCTH
This is a quick dish we make pretty often. Never the same twice
as it's based mostly on leftovers. I didn't actually measure
anything but I'll give a rough idea of percentages used.
2.5 cups leftover white rice (mix of long and medium)
1/2 large red bell pepper
2 cloves thin slivered garlic
3 eggs, scrambled
2 stalks mustard greens, chopped 1/2-1/3 inch thick
3-4 TB butter
2 TB olive oil
and leftovers of
1/4 c eggdrop soup
1/3 c chicken chow mein
3 TB vegetable egg foo young cake
The top part is vegetarian and stands alone just fine. Add other
vegetables at will. Can add to the protein by adding nuts or
choice (pine nuts are optimal!) and/or a handful of cooked
beans such as black, red adzuki, lima, or pink beans. Replce
butter with other oil for vegan.
With leftovers used, is low-meat but really nice way to use up
bits and pieces of savory foods.
Sounds GOOD!
John Kuthe, Retired...
It is! Just a tasty way to clear bits of leftovers from the fridge.
Look at you! You finally got a reaction from John about a food post.
Congrats!
Jill
He's done it before. He seems to be doing well which makes me happy.
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