Enjoy
Lew
--------------------------------------------------
I was thinking about how a status symbol of today is those cell
phones
that everyone has clipped onto their belt or purse.
I can't afford one. So, I'm wearing my garage door opener.
I also made a cover for my hearing aid and now I have what they call
blue
teeth, I think.
You know, I spent a fortune on deodorant before I realized that people
didn't like me anyway.
I was thinking that women should put pictures of missing husbands on
beer cans!
I was thinking about old age and decided that old age is 'when you
still
have something on the ball, but you are just too tired to bounce it.'
I thought about making a fitness movie for folks my age, and call it
'Pumping Rust'.
I've gotten that dreaded furniture disease.
That's when your chest is falling into your drawers!
When people see a cat's litter box, they always say, 'Oh, have you got
a
cat?'
Just once I want to say, 'No, it's for company!'
Employment application blanks always ask who is to be notified in case
of an emergency.
I think you should write, 'A Good Doctor'!
Why do they put pictures of criminals up in the Post Office?
What are we supposed to do...write to these men?
Why don't they just put their pictures on the postage stamps so the
mailmen could look for them while they deliver the mail?
Or better yet, arrest them while they are taking their pictures!
I was thinking about how people seem to read the Bible a whole lot
more
as they get older.
Then, it dawned on me, they were cramming for their finals.
As for me, I'm just hoping God grades on the curve.
"Puckdropper" wrote
>
> FWIW, cutting the onion under running water did help kill the potency of
> the smell on my hands. I tried it last night. It's still there, but not
> anywhere near as distinctive as usual.
>
Speaking of onions, I saw this tip the other day.
If you get a splinter that you can't quite reach because it is below the
surface of the skin, cut a slice of fresh onion. Place the onion slice over
the splinter and tape it on the body. Leave it there overnight. When you
wake in the morning, the splinter will have worked its way out.
Now, I have not tried this trick. But a couple people I talked to swore it
worked for them. I have to say that it is a good thing that my ladylove
realy likes onions. Or else I would need to find alternative sleep
arrangements.
"Morris Dovey" wrote:
> I hate to cook and love to eat - and on consulting stints usually
> ended up in an apartment and discovered with a little help (actually
> a _lot_ of help) from co-workers that I could eat really well on the
> cheap and not need to spend more than about ten minutes on
> preparation. I'll be glad to share a couple of favorites if you
> don't mind a couple of non-spam (pun intended) e-mails.
So share already.<G>
Lew
In article <[email protected]>,
<[email protected]> wrote:
> On Fri, 20 Nov 2009 18:14:30 -0600, Swingman <[email protected]> wrote:
>
> >[email protected] wrote:
> >
> >> As I said, this is how PROFESSIONAL chefs all do it. I wasn't kidding.
> >
> >Horsepookey ... no "chef" in the culinary arts profession would be
> >caught dead peeling garlic in a professionally run kitchen ... a job
> >left to a "preparation cook", a couple of levels lower in the kitchen
> >hierarchy.
>
> Let me guess... Everything you know about professional chefs you
> learned by watching TV.
Name one "professional" chef that does his/her prep work.
Note: Not "cook", "chef".
When Anthony Bourdain was a "cook" he did his own prep. When he became
a "chef", not so much.
But hey, keep digging... It's kinda fun to watch.
On Fri, 20 Nov 2009 18:14:30 -0600, Swingman <[email protected]> wrote:
>[email protected] wrote:
>
>> As I said, this is how PROFESSIONAL chefs all do it. I wasn't kidding.
>
>Horsepookey ... no "chef" in the culinary arts profession would be
>caught dead peeling garlic in a professionally run kitchen ... a job
>left to a "preparation cook", a couple of levels lower in the kitchen
>hierarchy.
Let me guess... Everything you know about professional chefs you
learned by watching TV.
>
>Are you the Sham-wow guy by any chance?
More evidence that you are a TV drone
[email protected] wrote:
> On Fri, 20 Nov 2009 18:14:30 -0600, Swingman wrote:
>
>> [email protected] wrote:
>>
>>> As I said, this is how PROFESSIONAL chefs all do it. I wasn't kidding.
>> Horsepookey ... no "chef" in the culinary arts profession would be
>> caught dead peeling garlic in a professionally run kitchen ... a job
>> left to a "preparation cook", a couple of levels lower in the kitchen
>> hierarchy.
>
> Let me guess... Everything you know about professional chefs you
> learned by watching TV.
>
>> Are you the Sham-wow guy by any chance?
>
> More evidence that you are a TV drone
AAMOF, I do watch a wee bit of TV ... about one hour a night ... a
practice which demonstrably outweighs your intellect in the matter.
--
www.e-woodshop.net
Last update: 10/22/08
KarlC@ (the obvious)
Robatoy <[email protected]> wrote in
news:[email protected]:
> On Nov 20, 8:35 am, "Mike Marlow" <[email protected]>
> wrote:
>>
>> BAH! Get manly and just grab hold of those things. Wash your hands
> with
>> regular old white vinegar afterwards and off you go.
>>
>> --
>>
>> -Mike-
>> [email protected]
>
> Vinegar??? on THESE hands??? That would ruin my manicure and take the
> shine off my nail polish! You brute!
>
It's no wonder you want to stay in and play with the CNC instead of
working with counter tops. Cutting holes and carrying large pieces of
stone are bound to mess up your nail polish.
FWIW, cutting the onion under running water did help kill the potency of
the smell on my hands. I tried it last night. It's still there, but not
anywhere near as distinctive as usual.
Puckdropper
--
Are people stupid or are designers lazy?
"Mike Marlow" <[email protected]> wrote in
news:[email protected]:
>
>
> The same thing can happen to land based communications. There are
> only so many circuits in any given area.
>
At a presentation I saw some time ago, one of the presenters suggested
having both local and long distance emergency contacts. Sometimes you
can't get a call through in a local area, but you can call long distance.
Not sure if it works or not, but it's a good idea anyway.
Puckdropper
--
Did I break it or did I simply expose it's vulnerability?
On Tue, 17 Nov 2009 21:31:02 -0500, the infamous Greg
G.<[email protected]> scrawled the following:
>CW said:
>
>>
>>"RonB" <[email protected]> wrote in message
>>news:[email protected]...
>>> Your subject line got my attention. I'm supposed to receive my first
>>> federal stimulus (SS) deposit tomorrow.
>>>
>>> We have gone the opposite direction with phones. Last year we
>>> relocated to SE Kansas and started building our retirement home. We
>>> decided to use cells only until we moved into the new house. We moved
>>> in. It is wired for several phones, but after 1-1/2 years without a
>>> land-line we can't come up with a compelling reason to have one.
>>
>>
>>I can and if I lived in tornado alley like you do, it would be even more
>>important to me. Cell phone providers generally oversell their systems by
>>about 75%. Their thinking is that no more than 25% of their subscribers will
>>be using the phone at any one time. They are right, usually. In the case of
>>natural (or unnatural) disaster, the cell system gets so jammed that it is
>>useless. Many people will try to claim otherwise but I have seen it time
>>after time. Same will happen with emergency services due to the trunking
>>system many places are using. At least around here (Seattle) they were smart
>>enough to plan for that and they retained their old frequencies for backup.
>>I have a land line ($55 per month). I also have a cell phone ($16.50 per
>>month) that I use for most everything (including texting which is half rate
>>and long distance which is no additional charge) but I will not give up my
>>land line. In a disaster situation (such as the earthquake we had here some
>>years back) cell phones were, as usual, useless. Between my land line and 2
>>meter radio, communication was no problem.
>
>Cell phones are no good when the towers blow down in a hurricane or
>tornado, or are overloaded, as you point out.
>
>You're on the right track with the radio! When the big one falls,
>HAMs will be among the few not running around like decapitated
>chickens. Keep a hank long wire antenna stashed for emergencies.
Battery powered HAM. Almost anyone can get a HAM license nowadays
since they took out the keying requirement. You no longer need to
know Morris (_or_ Morse) code. The little handheld units are selling
for under $100 everywhere. I'm tempted, but so far haven't jumped. My
buddy sent me a CD with all sorts of info on it.
>(For a toe tapping dystopian scenario, listen to Steely Dan, King of
>the World - 1976)
Iffen it's a toe tappin' dystopian scenario you're wanting, me boyo,
listen to King Crimson's "21st Century Schizoid Man". It's my Fripp
and Wesson. </poetic license>
--
When we are planning for posterity,
we ought to remember that virtue is not hereditary.
-- Thomas Paine
On Nov 17, 2:31=A0pm, Pat Barber <[email protected]> wrote:
> Verizon management has acknowledged that the land line business
> is gone....
>
> Never coming back.
>
> We are now down to 2 major wireless carriers and the cost of
> talking is 200% higher than with a land line.
>
> People don't want a phone...they want entertainment.
>
Yes, if you text, game and use the hand-held internet it can get very
expensive. We have a basic Verizon (was Alltel) plan and we use them
to TALK (imagine). With the Friends and Family, we have virtually no
long distance cost. I had to have cell with my business and we travel
a fair amount so we would have cells anyway. No reason for the hard-
wire.
Ron
In article <[email protected]>, CW
<[email protected]> wrote:
> "RonB" <[email protected]> wrote in message
> news:[email protected]...
> > Your subject line got my attention. I'm supposed to receive my first
> > federal stimulus (SS) deposit tomorrow.
> >
> > We have gone the opposite direction with phones. Last year we
> > relocated to SE Kansas and started building our retirement home. We
> > decided to use cells only until we moved into the new house. We moved
> > in. It is wired for several phones, but after 1-1/2 years without a
> > land-line we can't come up with a compelling reason to have one.
>
>
> I can and if I lived in tornado alley like you do, it would be even more
> important to me. Cell phone providers generally oversell their systems by
> about 75%. Their thinking is that no more than 25% of their subscribers will
> be using the phone at any one time. They are right, usually. In the case of
> natural (or unnatural) disaster, the cell system gets so jammed that it is
> useless. Many people will try to claim otherwise but I have seen it time
> after time. Same will happen with emergency services due to the trunking
> system many places are using. At least around here (Seattle) they were smart
> enough to plan for that and they retained their old frequencies for backup.
> I have a land line ($55 per month). I also have a cell phone ($16.50 per
> month) that I use for most everything (including texting which is half rate
> and long distance which is no additional charge) but I will not give up my
> land line. In a disaster situation (such as the earthquake we had here some
> years back) cell phones were, as usual, useless. Between my land line and 2
> meter radio, communication was no problem.
About four years ago we had a pretty serious blizzard hit the city.
White out conditions, buses stopped running, schools closed.
As it turned out, not only was every citizen on their cell trying to
sort out picking up the kids, etc., but the emergency responders had
decided the cellular system was the way to go for communications in an
emergency.
Every radio station in town was asking people to stay off their cell
phones so the cops and firefighters could use the circuits!
Idiots...
"Robatoy" <[email protected]> wrote in message
news:ff778cb4-7896-42f5-b3e2-486b31ae9f76@j19g2000yqk.googlegroups.com...
> Keeping your hands wet with water while working with garlic and onions
> won't allow any of the stinky juices to get into your skin.
> Same thing goes for cutting boards. Wet first, then use. Makes sense
> when you think about it.
BAH! Get manly and just grab hold of those things. Wash your hands with
regular old white vinegar afterwards and off you go.
--
-Mike-
[email protected]
On Sat, 21 Nov 2009 22:08:41 -0600, Dave Balderstone
<dave@N_O_T_T_H_I_Sbalderstone.ca> wrote:
>In article <[email protected]>,
><[email protected]> wrote:
>
>> On Sat, 21 Nov 2009 19:03:17 -0600, Dave Balderstone
>> <dave@N_O_T_T_H_I_Sbalderstone.ca> wrote:
>>
>> >In article <[email protected]>,
>> ><[email protected]> wrote:
>> >
>> >> On Sat, 21 Nov 2009 15:06:37 -0700, Just Wondering
>> >> <[email protected]> wrote:
>> >>
>> >> >Larry Jaques wrote:
>> >> >> On Fri, 20 Nov 2009 08:05:28 -0600, the infamous Swingman
>> >> >> <[email protected]> scrawled the following:
>> >> >>
>> >> >>> Larry Jaques wrote:
>> >> >>>
>> >> >>> The expert way is to lay a garlic clove on the chopping board, whack
>> >> >>> it
>> >> >>> once with the flat part of the knife, and the skin falls right off ...
>> >> >>> there is no need to do anything else.
>> >> >>
>> >> >> Well, I'd love to see a Youtube vid of that little tip, sir. When
>> >> >> should we expect to see it?
>> >> >>
>> >> Here ya go!
>> >>
>> >> http://www.youtube.com/watch?v=3jafB5mquzI&feature=related
>> >>
>> >
>> >Oh, that's so much easier than smashing a clove with a knife.
>> >
>>
>> Glad you think so. Everybody I know that has tried one agrees!
>
>Welcome to the kill-file.
Oh no! A usenet tough guy!
In article <[email protected]>, Greg G.
<[email protected]> wrote:
> P.S. - Salad IS food, just not the high dollar meat stuff.
Naw... Salad is what food EATS.
On Nov 19, 5:45=A0pm, Morris Dovey <[email protected]> wrote:
>
> Friends don't let friends eat Raman noodles. Yes, they'll keep your
> belly button separated from your spine, but they have _zip_ nutritional
> value. You can find Raman noodle soups (just add water and microwave)
> and they're about as nutritional as the water you add. Don't do that to
> yourself!
>
Ramen =3D college food when the allotted food funds have been 'wasted'
on getting 'wasted'.
Now, I read the salt content on a raman package and I pretty near get
heart palpitations.
That shit will killya!
I did learn to prepare KD in 142 different ways though. (Ah yes..those
days when you could still buy 8 packages for $ 1.49)
On Tue, 17 Nov 2009 21:23:05 -0500, the infamous Greg
G.<[email protected]> scrawled the following:
>Swingman said:
>
>>Greg G. wrote:
>>
>>> So when you hit a tree, drive into a
>>> ditch, have flat tire or your battery dies - call AAA.
>>
>>Same batteries my cell phone uses ... go figure!
>
>A post for each, A, eh? :)
>
>Isn't that a bit odd? Most I've seen use packs, but I've not used one
>in 4 years.
>
>I still vividly remember working in Tampa when cells first entered the
>market. Was following a guy to the home of an ex-NBA basketball star
>in Carollwood to work on his "home entertainment center" as he got a
>phone call and proceeded to drive his van off the road and 200 feet
>into someone's yard, stopped in a flowerbed and finished the
>conversation. The owner was not amused. Shortly after that FL
>outlawed driving while phoning, which is easily as dangerous a
>violation as driving with a .08-.12 BAL. Few possess the mental acuity
>to do both at the same time.
Hell, Greg. Most people don't even know how to STEER, let alone
_drive_. Here, size these accordingly and print these on cardboard,
then tape them to either side of a paint stirrer. Keep it in your
vehicle for those assholes around you who continue to endanger your
life.
Wave it freely!
--------------
http://diversify.com/wood/hangupanddrive.jpg
For people beside or behind you.
http://diversify.com/wood/hangupanddriveR.jpg
For people in front of you.
--
When we are planning for posterity,
we ought to remember that virtue is not hereditary.
-- Thomas Paine
Larry Jaques <novalidaddress@di\/ersify.com> said:
>On Tue, 17 Nov 2009 21:23:05 -0500, the infamous Greg
>G.<[email protected]> scrawled the following:
>
>>Swingman said:
>>
>>>Greg G. wrote:
>>>
>>>> So when you hit a tree, drive into a
>>>> ditch, have flat tire or your battery dies - call AAA.
>>>
>>>Same batteries my cell phone uses ... go figure!
>>
>>A post for each, A, eh? :)
>>
>>Isn't that a bit odd? Most I've seen use packs, but I've not used one
>>in 4 years.
>>
>>I still vividly remember working in Tampa when cells first entered the
>>market. Was following a guy to the home of an ex-NBA basketball star
>>in Carollwood to work on his "home entertainment center" as he got a
>>phone call and proceeded to drive his van off the road and 200 feet
>>into someone's yard, stopped in a flowerbed and finished the
>>conversation. The owner was not amused. Shortly after that FL
>>outlawed driving while phoning, which is easily as dangerous a
>>violation as driving with a .08-.12 BAL. Few possess the mental acuity
>>to do both at the same time.
>
>Hell, Greg. Most people don't even know how to STEER, let alone
>_drive_. Here, size these accordingly and print these on cardboard,
>then tape them to either side of a paint stirrer. Keep it in your
>vehicle for those assholes around you who continue to endanger your
>life.
>
>Wave it freely!
>--------------
>
>http://diversify.com/wood/hangupanddrive.jpg
>For people beside or behind you.
>
>http://diversify.com/wood/hangupanddriveR.jpg
>For people in front of you.
Thanks, but they wouldn't notice unless accompanied by a boat horn
blast. I still use my finger. ;-) I drive in off hours when I can,
buying groceries in the middle of the night, etc. It's almost bearable
to drive in a city when everyone is at home sleeping. It's just you,
the cops at the doughnut store, taxies and weaving drunks who never
seem to get stopped because it's not "maximum harass the locals for
revenue" hour.
Greg G.
On Nov 20, 8:35=A0am, "Mike Marlow" <[email protected]>
wrote:
> "Robatoy" <[email protected]> wrote in message
>
> news:ff778cb4-7896-42f5-b3e2-486b31ae9f76@j19g2000yqk.googlegroups.com...
>
> > Keeping your hands wet with water while working with garlic and onions
> > won't allow any of the stinky juices to get into your skin.
> > Same thing goes for cutting boards. Wet first, then use. Makes sense
> > when you think about it.
>
> BAH! =A0Get manly and just grab hold of those things. =A0Wash your hands =
with
> regular old white vinegar afterwards and off you go.
>
> --
>
> -Mike-
> [email protected]
Vinegar??? on THESE hands??? That would ruin my manicure and take the
shine off my nail polish! You brute!
Morris Dovey wrote:
> Lew Hodgett wrote:
>
>> So share already.<G>
>
> In the best of woodworking traditions, tools are required. In this case
> a crock pot that will cook for a pre-set time and then go into
> "keep-warm" mode. I bought mine at Wal-Mart in Newton, Iowa for (IIRC)
> about US$25. It was money well spent.
>
> This recipe was a group response from the guys in the Maytag R&D
> Software Group. Do NOT attempt to make this when you will be home all
> day! If you do, it'll make you crazy - but it's great to come home to.
>
> Before you go to work...
>
> Into a crock pot (in this order):
>
> A half cup of water.
> A good (heaping) handful of small (washed) potatoes.
> A small cut up onion.
> One smashed garlic clove.
> A couple or three cut-up carrots.
> A couple or three cut up celery stalks.
> A 3 - 5 pound chuck roast.
> Light sprinkling of salt and pepper.
Don't mean to hijack your recipe, but let me "Cajunize" it a just bit, cher:
Add fresh sliced mushrooms and one chopped bell pepper to the mix, make
slits in the raw roast with a paring knife and insert a few peeled
garlic cloves, and replace the water with red wine. :)
--
www.e-woodshop.net
Last update: 10/22/08
KarlC@ (the obvious)
"Greg G." <[email protected]> wrote in message
news:[email protected]...
>
> I miss the Ponderosa that used to be down the street, and the salad
> bar with all the trimmings. It shut down, as did the Chinese
> restaurant. Didn;t hurt that my brother in law managed the place.
>
> I have to drive so far to get decent food I just eat crap at home
> mostly. (12-20 miles) And I live 10 miles from downtown.
>
Argh!!! You're kidding? All that previous commentary on the standard junk
food joints and you miss Ponderosa??? They're the worst at slimy steam
table assortments, and worst cut shoe leather steaks. The only thing
Ponderosa ever had going for it was that you could go up to the salad bar
and refill all you wanted. Big deal - who cares about an all you can eat
salad bar when you're actually paying for food?
--
-Mike-
[email protected]
On Tue, 17 Nov 2009 19:56:26 -0500, the infamous Greg
G.<[email protected]> scrawled the following:
>Pat Barber said:
>
>>Verizon management has acknowledged that the land line business
>>is gone....
>>
>>Never coming back.
>>
>>We are now down to 2 major wireless carriers and the cost of
>>talking is 200% higher than with a land line.
>>
>>People don't want a phone...they want entertainment.
>>
>>So...how smart is the public ?
>
>They'll have to pry my land line phone out my cold, dead hands.
>I put the cell under the rear tire and backed over it. Problem solved.
<titter> I hate cells, too, but I spend $100/year on one anyway. I
keep it in the truck and only use it when some idiot client has given
me wrong directions to get to their house out in BF Egypt. I got a
$15 Tracfone and get the annual update for $89. After 3 years, I still
have 600 minutes left of the 800 minutes I got the first year.
AFAIC, cell technology sucks and still, after decades, is NOT ready
for Prime Time. I have yet to receive a call from a cell user where I
have not had to say "What? I lost you there for a few seconds." or
have them c all back after they went in a tunnel and the line was
dropped. Not frackin' ONCE have I ever had a decent call! Effit!
>No disappearing paid for minutes, no brain cancer, no interruptions
>during that $100 dinner, no tracking my location, no theft invitation.
>I'll call back at MY convenience. So when you hit a tree, drive into a
>ditch, have flat tire or your battery dies - call AAA.
Absolutely! Uh, wait a minute...did you say "$100 dinner"? <thud>
--
When we are planning for posterity,
we ought to remember that virtue is not hereditary.
-- Thomas Paine
"Robatoy" wrote:
-----------------------------
In a pot, put the following:
3 good sized leeks. Cleaned and cut into pieces.
4 gloves of garlic, crushed.
one clean whole chicken.
a tbsp of cracked black pepper.
a goodly amount of tarragon.
one small bay leaf.
one envelope of saffron if you're in that income bracket.
Simmer till chicken is cooked and leeks are glassy.
Lift out the chicken and strip off the meat and toss back into the
broth.
add a bit of salt to taste and presto!! Jewish penicillin. Will cure
what ails you.
================================
Just did this last weeked with a few exceptions like the addition lots
of veggies.
Lew
I wrote:
> Remind me to post recipe for SuperBowlSoup next week. (it's on
> another puter)
As promised:
======================================
Famous Recipes From The Sloped Galley And Warped Mind Of Lew
Hodgett
Recipe: Lew's Superbowl Soup
Yield: 16 Qts
======================================
Item Quantity Units Ingredient
======================================
1 1 Lb Bacon, Sliced, cut into 1/2" wide
strips
2 1 Lb Smoked sausage, split and cut
into 1/2" pieces
3 3 Tbl Flour
4 3 Large Onion, cleaned and chopped
5 1 Bud Garlic, cleaned and chopped
6 1 Lb White beans
7 1 Lb Red beans
8 3 Lb New red potatoes (10-12)
9 2 28 Oz Can Tomatoes
10 1 Lb Mushrooms, sliced
11 2-3 Qt Chicken stock (See Note below)
12 1 Bunch Escarole (Endive), cleaned and
chopped
13 1 Tbl Chili powder
14 2-3 Bay leaves
15 1 Bunch Fresh Cilantro, cleaned and chopped
16 1 Oz Fresh Basil leaves, cleaned and
chopped
17 1 tps Black pepper, fresh ground
18 1 Tbl Kosher Salt
19 1 Tbl Essence
20 1 Tbl Hot Sauce of choice
======================================
Directions:
======================================
Clean and soak beans overnight, then drain. In a 16 Qt stock pot,
render bacon over low heat 10-15 minutes. Remove bacon to a dish,
drain all grease except 2-3 tablespoons and drippings. Add
sausage,
continue cooking 5-10 minutes more to release flavor. Remove
sausage
to a dish with bacon. Slowly add flour to make a roux while
whisking
continually for 5-10 minutes or until roux is dark brown. Slowly
add
1-2 Qt chicken stock while whisking continuously to totally
disolve
roux. Turn up heat to high, return meat to pot, add onions,
garlic,
tomatoes, mushrooms, beans and potatoes. Add more chicken stock
to
cover all ingredients. Add salt, pepper, chili powder, Essence,
bay leaves, hot sauce and basil. Add cilantro, escarole, stir and
allow to reach boil. Reduce heat, simmer in covered pot 2-3 hours
or
until beans are creamy. Adjust seasonings as required.
NOTE: Can substitute water only or a commerical chicken soup base
with
water for chicken stock.
NOTE: This receipe is built around a 16 Qt pot and a group of
friends
and acquaintances who seem to know when the pot is
on.
You may be successful in down sizing this receipe to
a more
manageable size for a small group if required.
======================================
"Swingman" wrote:
> Nah ... just another fad gadget to clean, and the knife doesn't cost
> extra.
Amen bro.
The day I can't clean and chop an onion with a good 10" chef's knife
in less time than it takes to drag out a food processor, use it, then
clean it and put it away, is the day you can pry that knife from my
cold dead hand.
Lew
"Morris Dovey" wrote:
> Lew, you're invited to tell about the vegetables you added (which,
> how much of each, and how you prepared them)...
When I do soup, I start with a 16 qt pot so quantities are a function
of the number of items added that fit in the pot.
Clean and chop the following:
Celery, carrots, green beans, yellow squash, broccoli, frozen peas,
cauliflower, brussel sprouts, zucchini and whatever else is in season.
Throw in a cup of rice about 30 minutes before finish and as a final
flourish, drop in a bunch of endive about 10 minutes before finish.
It is a put/take list based on availability and space in the pot.
Lew
On Nov 20, 5:03=A0pm, "Lew Hodgett" <[email protected]> wrote:
> "Swingman" wrote:
> > Nah ... just another fad gadget to clean, and the knife doesn't cost
> > extra.
>
> Amen bro.
>
> The day I can't clean and chop an onion with a good 10" chef's knife
> in less time than it takes to drag out a food processor, use it, then
> clean it and put it away, is the day you can pry that knife from my
> cold dead hand.
>
> Lew
I must use a W=FCsthof chef's knife to cut an onion. How else can one
set free the floral shape of an opened onion and expose it to the
crisp Canadian air? To allow its natural beauty become one with the
universe? The scent wafting through the air reminding us we are not
alone. Mayan sweet onions RULE!
I am also a huge fan and user of leeks and shallots.
In a pot, put the following:
3 good sized leeks. Cleaned and cut into pieces.
4 gloves of garlic, crushed.
one clean whole chicken.
a tbsp of cracked black pepper.
a goodly amount of tarragon.
one small bay leaf.
one envelope of saffron if you're in that income bracket.
Simmer till chicken is cooked and leeks are glassy.
Lift out the chicken and strip off the meat and toss back into the
broth.
add a bit of salt to taste and presto!! Jewish penicillin. Will cure
what ails you.
In article <[email protected]>, Larry Jaques
<novalidaddress@di\/ersify.com> wrote:
> On Fri, 20 Nov 2009 08:05:28 -0600, the infamous Swingman
> <[email protected]> scrawled the following:
>
> >Larry Jaques wrote:
> >
> >
> >> An expert friend of mine (he married an Eyetalyun gal who likes to
> >> cook) just told me last night how he soaks cloves of garlic in water
> >> before peeling them. It makes the job even easier. And when you'er
> >> making James Beard's "Chicken with 40 cloves of garlic" recipe, that
> >> counts heavily.
> >
> >The expert way is to lay a garlic clove on the chopping board, whack it
> >once with the flat part of the knife, and the skin falls right off ...
> >there is no need to do anything else.
>
> Well, I'd love to see a Youtube vid of that little tip, sir. When
> should we expect to see it?
I'll get The Son to hold the camera tomorrow. We're building Lasagna,
with lotsa Garlic.
You want written directions and subtitles, too? That may take a bit
longer.
;-)
In article <[email protected]>, Morris Dovey <[email protected]>
wrote:
> I think I might be tempted to
> add a cup or a cup and a half of rice the second time.
With the chicken, add an extra two cups of water and a bag of Israeli
couscous.
Very nice! Not rice!
On Nov 20, 6:33=A0pm, Morris Dovey <[email protected]> wrote:
> Robatoy wrote:
> > In a pot, put the following:
>
> > 3 good sized leeks. Cleaned and cut into pieces.
> > 4 gloves of garlic, crushed.
> > one clean whole chicken.
> > a tbsp of cracked black pepper.
> > a goodly amount of tarragon.
> > one small bay leaf.
> > one envelope of saffron if you're in that income bracket.
>
> > Simmer till chicken is cooked and leeks are glassy.
> > Lift out the chicken and strip off the meat and toss back into the
> > broth.
>
> > add a bit of salt to taste and presto!! Jewish penicillin. Will cure
> > what ails you.
>
> Water? (How much?)
>
> --
> Morris Dovey
> DeSoto Solar
> DeSoto, Iowa USAhttp://www.iedu.com/DeSoto/
Silly me.. yes, of course water. Just enough to cover. Simmer with lid
on. If youy simmer too long, the chicken falls apart, makes it much
harder to get out of the pan.
I find that with food, simple is real, simple is good, simple is easy.
A good steak needs fire (smoke). Period.
It does not need to be pounded with 1221234 different spices, herbs,
salt from the north shore of the Dead Sea and all that bullshit.
Like all that wine hubbub. Fargin' idiots with their backs of their
hands riveted to their fore-heads as they gaze to the invisible wine
gods.
It's tasty? Good! Is it cheap? Even better!!! It is that juxtaposition
between price and quality, which IMHO happens below $ 10.00.
Are there better wines? Yes, I have tasted them. Worth it? Naaaaaa.
Greg G. said:
>Dave Balderstone said:
>
>>In article <[email protected]>, Greg G.
>><[email protected]> wrote:
>>
>>> Not sure how Cajun that is, no rue or crayfish?
>>
>>You mean roux, not rue... rue is one of the bitter herbs from the bible
>>and tastes HORRIBLE.
>
>Yeah, yeah. I caught that, and and course, so did Swingman.
>Reminds me of Justin Wilson on PBS. I gar-on-tee!
For a blast from the past...
http://www.youtube.com/watch?v=uPzydJ7xKlo
Greg G.
On Nov 20, 10:53=A0pm, Morris Dovey <[email protected]> wrote:
> Dave Balderstone wrote:
> > In article <[email protected]>, Morris Dovey <[email protected]>
> > wrote:
>
> >> I think I might be tempted to
> >> add a cup or a cup and a half of rice the second time.
>
> > With the chicken, add an extra two cups of water and a bag of Israeli
> > couscous.
>
> > Very nice! Not rice!
>
> I really like rice - and I like couscous (tho I don't know if I've ever
> had any from Israel). I'm already planning to try the couscous for the
> /third/ batch.
>
> I'm gonna get fat if I'm not careful... ;-)
>
> --
> Morris Dovey
> DeSoto Solar
> DeSoto, Iowa USAhttp://www.iedu.com/DeSoto/
Noooo....not rice, not couscous in soup!!! Sacrebleu!!!
Vermicelli YES!
On Nov 20, 6:28=A0pm, Steve Turner <[email protected]>
wrote:
> Robatoy wrote:
> > I must use a W=FCsthof chef's knife to cut an onion.
>
> W=FCsthof knives are totally tits-up. =A0I have a whole bunch from the "C=
lassic" line:
>
> http://www.wusthof.com/desktopdefault.aspx/52_view-121/categories-121...
>
> Unfortunately, they're like lathe chisels. =A0Once you have one you have =
to buy
> them all!
>
> --
> See Nad. =A0See Nad go. =A0Go Nad!
> To reply, eat the taco.http://www.flickr.com/photos/bbqboyee/
Indeed the "Classic" line. I have all I need, except a deboning knife
as I suspect it got thrown out a while back with a load of waste from
a large party. Can't find it anywhere. It will be replaced. And forget
about those 'ergonomic' handles...ugly.
There's nothing like the "RING" sound when a W=FCsthof is pulled across
a steel.... just to slice a tomato so thin you can see through
it....and it then floats away with the mildest breeze.
BTW.. why do you think I am not going anywhere near neanderthal tools?
I know a nice tool when I see one...and those guys have WAAAAY too
many of those in the arsenal. Lathe guys? The same. WAAAAY too many
nifty tools. Vacuum chucks...live ends...bearings,
transmissions.."Swing Over Bed"...nope, staying away.
On Nov 21, 10:03=A0am, Han <[email protected]> wrote:
> Robatoy <[email protected]> wrote innews:7c19465f-d413-4b67-814d-b1=
[email protected]:
>
>
>
>
>
> > On Nov 21, 7:41=A0am, Han <[email protected]> wrote:
> >> Robatoy <[email protected]> wrote in
> >> news:8db9ab3c-a6a4-4183-890a-
> >> [email protected]:
>
> >> > I like lots of rice dishes. Nasi Goreng being the best. We eat that
> >> > at least every week or two.
>
> >> What's your recipe for nasi?
>
> >> --
> >> Best regards
> >> Han
> >> email address is invalid
>
> > It is one of 'those' recipes. Next time I make it, I will take some
> > notes. The custom nasi is best, but half the time I use the pre-mix
> > Conimex. It's 85+% there, in terms of taste, but so much handier. I
> > use ground sirloin as my meat,
> > Pork sat=E9 is another dish we make and like. Bami Goreng is yet
> > another.
> > Once or twice a year I make loempias.
>
> Agree about the Conimex. =A0But my stuff gets too greasy. =A0It is
> delicious, though.
>
> --
> Best regards
> Han
> email address is invalid
Mine does not get greasy. I have an excellent butcher who will grind
up a very well-trimmed piece of sirloin. I fry that up in a couple of
teaspoons of peanut oil and drain when cooked. I want to see crispy
browns in the ground meat. Then I add the Conimex per instructions.
Regular hamburger will not do the trick.
The nasi, the way I make it, passes the Angela test for low-fat. She
runs a stroke prevention clinic at the local hospital.
I have sometimes referred to our food as Nazi Goreng [sic] because
she's an anti salt/fat warrior.
On Nov 20, 10:53=A0pm, "Lew Hodgett" <[email protected]> wrote:
> "Morris Dovey" wrote:
> > Lew, you're invited to tell about the vegetables you added (which,
> > how much of each, and how you prepared them)...
>
> When I do soup, I start with a 16 qt pot so quantities are a function
> of the number of items added that fit in the pot.
>
> Clean and chop the following:
>
> Celery, carrots, green beans, yellow squash, broccoli, frozen peas,
> cauliflower, brussel sprouts, zucchini and whatever else is in season.
>
> Throw in a cup of rice about 30 minutes before finish and as a final
> flourish, drop in a bunch of endive about 10 minutes before finish.
>
> It is a put/take list based on availability and space in the pot.
>
> Lew
Goodness, Lew... when in season, you don't COOK veggies like that!....
okay.. the frozen peas and carrots are okay. Those big honking Nantez
carrots..YUM (Actually, I bake them like baked potato.)
On Nov 21, 7:41=A0am, Han <[email protected]> wrote:
> Robatoy <[email protected]> wrote in news:8db9ab3c-a6a4-4183-890a-
> [email protected]:
>
> > I like lots of rice dishes. Nasi Goreng being the best. We eat that at
> > least every week or two.
>
> What's your recipe for nasi?
>
> --
> Best regards
> Han
> email address is invalid
It is one of 'those' recipes. Next time I make it, I will take some
notes. The custom nasi is best, but half the time I use the pre-mix
Conimex. It's 85+% there, in terms of taste, but so much handier. I
use ground sirloin as my meat,
Pork sat=E9 is another dish we make and like. Bami Goreng is yet
another.
Once or twice a year I make loempias.
On Nov 20, 10:53=A0pm, Morris Dovey <[email protected]> wrote:
> Dave Balderstone wrote:
> > In article <[email protected]>, Morris Dovey <[email protected]>
> > wrote:
>
> >> I think I might be tempted to
> >> add a cup or a cup and a half of rice the second time.
>
> > With the chicken, add an extra two cups of water and a bag of Israeli
> > couscous.
>
> > Very nice! Not rice!
>
> I really like rice - and I like couscous (tho I don't know if I've ever
> had any from Israel). I'm already planning to try the couscous for the
> /third/ batch.
>
> I'm gonna get fat if I'm not careful... ;-)
>
> --
> Morris Dovey
> DeSoto Solar
> DeSoto, Iowa USAhttp://www.iedu.com/DeSoto/
I like lots of rice dishes. Nasi Goreng being the best. We eat that at
least every week or two.
[email protected] wrote:
> On Fri, 20 Nov 2009 08:05:28 -0600, Swingman <[email protected]> wrote:
>
>> Larry Jaques wrote:
>>
>>
>>> An expert friend of mine (he married an Eyetalyun gal who likes to
>>> cook) just told me last night how he soaks cloves of garlic in water
>>> before peeling them. It makes the job even easier. And when you'er
>>> making James Beard's "Chicken with 40 cloves of garlic" recipe, that
>>> counts heavily.
>> The expert way is to lay a garlic clove on the chopping board, whack it
>> once with the flat part of the knife, and the skin falls right off ...
>> there is no need to do anything else.
>
> This is how professional chefs do it these days. That old traditional
> knife trick is for show.
>
> http://www.garlicdude.com/amezrolgarpe.html
>
The OverLord got one of those years ago. She used it for a while, and
so did I. Figured out for the cooking we do, Id rather just flat side
the cloves with a knife and be done with it - much quicker. The gizmo
seems to be very sensitive as to how many cloves you get inside, and
then when you find the right number, there are always escapees. The
whole thing is kind of a PITA.
[email protected] wrote:
> On Fri, 20 Nov 2009 08:05:28 -0600, Swingman <[email protected]> wrote:
>
>> Larry Jaques wrote:
>>
>>
>>> An expert friend of mine (he married an Eyetalyun gal who likes to
>>> cook) just told me last night how he soaks cloves of garlic in water
>>> before peeling them. It makes the job even easier. And when you'er
>>> making James Beard's "Chicken with 40 cloves of garlic" recipe, that
>>> counts heavily.
>> The expert way is to lay a garlic clove on the chopping board, whack it
>> once with the flat part of the knife, and the skin falls right off ...
>> there is no need to do anything else.
>
> This is how professional chefs do it these days. That old traditional
> knife trick is for show.
>
> http://www.garlicdude.com/amezrolgarpe.html
Nah ... just another fad gadget to clean, and the knife doesn't cost extra.
--
www.e-woodshop.net
Last update: 10/22/08
KarlC@ (the obvious)
Robatoy <[email protected]> wrote in news:8db9ab3c-a6a4-4183-890a-
[email protected]:
> I like lots of rice dishes. Nasi Goreng being the best. We eat that at
> least every week or two.
>
What's your recipe for nasi?
--
Best regards
Han
email address is invalid
Robatoy <[email protected]> wrote in
news:7c19465f-d413-4b67-814d-b14e89921ab4@o10g2000yqa.googlegroups.com:
> On Nov 21, 7:41 am, Han <[email protected]> wrote:
>> Robatoy <[email protected]> wrote in
>> news:8db9ab3c-a6a4-4183-890a-
>> [email protected]:
>>
>> > I like lots of rice dishes. Nasi Goreng being the best. We eat that
>> > at least every week or two.
>>
>> What's your recipe for nasi?
>>
>> --
>> Best regards
>> Han
>> email address is invalid
>
> It is one of 'those' recipes. Next time I make it, I will take some
> notes. The custom nasi is best, but half the time I use the pre-mix
> Conimex. It's 85+% there, in terms of taste, but so much handier. I
> use ground sirloin as my meat,
> Pork saté is another dish we make and like. Bami Goreng is yet
> another.
> Once or twice a year I make loempias.
>
Agree about the Conimex. But my stuff gets too greasy. It is
delicious, though.
--
Best regards
Han
email address is invalid
Robatoy <[email protected]> wrote in news:60a86e0c-021a-40eb-bfd3-
[email protected]:
> Mine does not get greasy. I have an excellent butcher who will grind
> up a very well-trimmed piece of sirloin. I fry that up in a couple of
> teaspoons of peanut oil and drain when cooked. I want to see crispy
> browns in the ground meat. Then I add the Conimex per instructions.
> Regular hamburger will not do the trick.
> The nasi, the way I make it, passes the Angela test for low-fat. She
> runs a stroke prevention clinic at the local hospital.
> I have sometimes referred to our food as Nazi Goreng [sic] because
> she's an anti salt/fat warrior.
Well, I do stroke-related research, so I can sympathize with Angela to a
certain extent.
On the other hand, anything remotely like a peanut is absolutely taboo
here. Our daughter is allergic to peanuts to an extent you wouldn't
believe. Since she lives close by with her husband and daghters, no
peanuts in our house. And I love peanuts ...
--
Best regards
Han
email address is invalid
Larry Jaques wrote:
> On Fri, 20 Nov 2009 08:05:28 -0600, the infamous Swingman
> <[email protected]> scrawled the following:
>
>> Larry Jaques wrote:
>>
>> The expert way is to lay a garlic clove on the chopping board, whack it
>> once with the flat part of the knife, and the skin falls right off ...
>> there is no need to do anything else.
>
> Well, I'd love to see a Youtube vid of that little tip, sir. When
> should we expect to see it?
>
http://www.youtube.com/watch?v=th1YOvG5VgQ
http://www.youtube.com/watch?v=rEJbfJlkfCs
http://www.youtube.com/watch?v=ASJ11lMWx1Y
http://www.youtube.com/watch?v=0ry3XHH5yTk
http://www.youtube.com/watch?v=DX5ls8WmBIc
http://www.youtube.com/watch?v=_U_grUbBl0Y
http://www.youtube.com/watch?v=bp1Z5nxkU8s
http://www.youtube.com/watch?v=ZqsSmG3RWMI
http://www.youtube.com/watch?v=x4we-rUVzvs
http://www.youtube.com/watch?v=AroL5TAe0m4
http://www.youtube.com/watch?v=G1hepf4owJo
http://www.youtube.com/watch?v=8LaF_u30TpI
http://www.youtube.com/watch?v=D3SlV6wCJ2M
On Fri, 20 Nov 2009 08:05:28 -0600, Swingman <[email protected]> wrote:
>The expert way is to lay a garlic clove on the chopping board, whack it
>once with the flat part of the knife, and the skin falls right off ...
>there is no need to do anything else.
"Ah Gahrontee!"
Regards,
Tom Watson
http://home.comcast.net/~tjwatson1/
On Fri, 20 Nov 2009 08:05:28 -0600, Swingman <[email protected]> wrote:
>Larry Jaques wrote:
>
>
>> An expert friend of mine (he married an Eyetalyun gal who likes to
>> cook) just told me last night how he soaks cloves of garlic in water
>> before peeling them. It makes the job even easier. And when you'er
>> making James Beard's "Chicken with 40 cloves of garlic" recipe, that
>> counts heavily.
>
>The expert way is to lay a garlic clove on the chopping board, whack it
>once with the flat part of the knife, and the skin falls right off ...
>there is no need to do anything else.
This is how professional chefs do it these days. That old traditional
knife trick is for show.
http://www.garlicdude.com/amezrolgarpe.html
On Nov 21, 12:04=A0pm, Han <[email protected]> wrote:
> Robatoy <[email protected]> wrote in news:60a86e0c-021a-40eb-bfd3-
> [email protected]:
>
> > Mine does not get greasy. I have an excellent butcher who will grind
> > up a very well-trimmed piece of sirloin. I fry that up in a couple of
> > teaspoons of peanut oil and drain when cooked. I want to see crispy
> > browns in the ground meat. Then I add the Conimex per instructions.
> > Regular hamburger will not do the trick.
> > The nasi, the way I make it, passes the Angela test for low-fat. She
> > runs a stroke prevention clinic at the local hospital.
> > I have sometimes referred to our food as Nazi Goreng [sic] because
> > she's an anti salt/fat warrior.
>
> Well, I do stroke-related research, so I can sympathize with Angela to a
> certain extent.
> On the other hand, anything remotely like a peanut is absolutely taboo
> here. =A0Our daughter is allergic to peanuts to an extent you wouldn't
> believe. =A0Since she lives close by with her husband and daghters, no
> peanuts in our house. =A0And I love peanuts ...
>
> --
> Best regards
> Han
> email address is invalid
Other oil will do fine if the taste isn't too strong.
"Robatoy" <[email protected]> wrote in message
news:[email protected]...
In a pot, put the following:
3 good sized leeks. Cleaned and cut into pieces.
4 gloves of garlic, crushed.
one clean whole chicken.
a tbsp of cracked black pepper.
a goodly amount of tarragon.
one small bay leaf.
one envelope of saffron if you're in that income bracket.
Simmer till chicken is cooked and leeks are glassy.
Lift out the chicken and strip off the meat and toss back into the
broth.
Sounds like it could use some dumplings.
Dave in Houston
On Nov 20, 1:54=A0pm, Swingman <[email protected]> wrote:
> [email protected] wrote:
> > On Fri, 20 Nov 2009 08:05:28 -0600, Swingman <[email protected]> wrote:
>
> >> Larry Jaques wrote:
>
> >>> An expert friend of mine (he married an Eyetalyun gal who likes to
> >>> cook) just told me last night how he soaks cloves of garlic in water
> >>> before peeling them. =A0It makes the job even easier. =A0And when you=
'er
> >>> making James Beard's "Chicken with 40 cloves of garlic" recipe, that
> >>> counts heavily.
> >> The expert way is to lay a garlic clove on the chopping board, whack i=
t
> >> once with the flat part of the knife, and the skin falls right off ...
> >> there is no need to do anything else.
>
> > This is how professional chefs do it these days. That old traditional
> > knife trick is for show.
>
> >http://www.garlicdude.com/amezrolgarpe.html
>
> Nah ... just another fad gadget to clean, and the knife doesn't cost extr=
a.
Hey, I love mine, and (OBWW) I got it from Lee Valley. What I like is
that it doesn't squish the clove and i can chop it fine without
leaving the juice in the cutting board.
Luigi on the shores of the Columbia.
Robatoy wrote:
> I must use a Wüsthof chef's knife to cut an onion.
Wüsthof knives are totally tits-up. I have a whole bunch from the "Classic" line:
http://www.wusthof.com/desktopdefault.aspx/52_view-121/categories-121/wlang-2/tabid-75/105_read-255/categories-210
Unfortunately, they're like lathe chisels. Once you have one you have to buy
them all!
--
See Nad. See Nad go. Go Nad!
To reply, eat the taco.
http://www.flickr.com/photos/bbqboyee/
Steve Turner wrote:
> Robatoy wrote:
>> I must use a Wüsthof chef's knife to cut an onion.
>
> Wüsthof knives are totally tits-up. I have a whole bunch from the
> "Classic" line:
>
> http://www.wusthof.com/desktopdefault.aspx/52_view-121/categories-121/wlang-2/tabid-75/105_read-255/categories-210
>
>
> Unfortunately, they're like lathe chisels. Once you have one you have
> to buy them all!
LOL. Maybe I shouldn't have use the phrase "tits-up". I only know it because
a buddy of mine uses it to describe something that is awesomely cool, but to
the rest of the world probably means something else... :-)
--
See Nad. See Nad go. Go Nad!
To reply, eat the taco.
http://www.flickr.com/photos/bbqboyee/
Robatoy wrote:
> In a pot, put the following:
>
> 3 good sized leeks. Cleaned and cut into pieces.
> 4 gloves of garlic, crushed.
> one clean whole chicken.
> a tbsp of cracked black pepper.
> a goodly amount of tarragon.
> one small bay leaf.
> one envelope of saffron if you're in that income bracket.
>
> Simmer till chicken is cooked and leeks are glassy.
> Lift out the chicken and strip off the meat and toss back into the
> broth.
>
> add a bit of salt to taste and presto!! Jewish penicillin. Will cure
> what ails you.
Water? (How much?)
--
Morris Dovey
DeSoto Solar
DeSoto, Iowa USA
http://www.iedu.com/DeSoto/
Robatoy wrote:
> On Nov 20, 6:33 pm, Morris Dovey <[email protected]> wrote:
>> Robatoy wrote:
>>
>>> In a pot, put the following:
>>> 3 good sized leeks. Cleaned and cut into pieces.
>>> 4 gloves of garlic, crushed.
>>> one clean whole chicken.
>>> a tbsp of cracked black pepper.
>>> a goodly amount of tarragon.
>>> one small bay leaf.
>>> one envelope of saffron if you're in that income bracket.
>>> Simmer till chicken is cooked and leeks are glassy.
>>> Lift out the chicken and strip off the meat and toss back into the
>>> broth.
>>> add a bit of salt to taste and presto!! Jewish penicillin. Will cure
>>> what ails you.
>>
>> Water? (How much?)
>
> Silly me.. yes, of course water. Just enough to cover. Simmer with lid
> on. If youy simmer too long, the chicken falls apart, makes it much
> harder to get out of the pan.
Thanks! (Remember, there really are people - like me - who don't know.)
> I find that with food, simple is real, simple is good, simple is easy.
> A good steak needs fire (smoke). Period.
The first seems always true - but apartment dwellers can't always have
smoke without also having the fire department drop in for dinner. :)
I'd started pushing some DIY info for Greg out to
http://www.iedu.com/DeSoto/Misc/CookBook/
and just added this recipe to the list. I think I might be tempted to
add a cup or a cup and a half of rice the second time.
Lew, you're invited to tell about the vegetables you added (which, how
much of each, and how you prepared them)...
I have this sneaking suspicion that it'd be possible to write a whole
book about chicken soup.
--
Morris Dovey
DeSoto Solar
DeSoto, Iowa USA
http://www.iedu.com/DeSoto/
Dave Balderstone wrote:
> In article <[email protected]>, Morris Dovey <[email protected]>
> wrote:
>
>> I think I might be tempted to
>> add a cup or a cup and a half of rice the second time.
>
> With the chicken, add an extra two cups of water and a bag of Israeli
> couscous.
>
> Very nice! Not rice!
I really like rice - and I like couscous (tho I don't know if I've ever
had any from Israel). I'm already planning to try the couscous for the
/third/ batch.
I'm gonna get fat if I'm not careful... ;-)
--
Morris Dovey
DeSoto Solar
DeSoto, Iowa USA
http://www.iedu.com/DeSoto/
Lew Hodgett wrote:
> "Morris Dovey" wrote:
>
>> Lew, you're invited to tell about the vegetables you added (which,
>> how much of each, and how you prepared them)...
>
> When I do soup, I start with a 16 qt pot so quantities are a function
> of the number of items added that fit in the pot.
>
> Clean and chop the following:
>
> Celery, carrots, green beans, yellow squash, broccoli, frozen peas,
> cauliflower, brussel sprouts, zucchini and whatever else is in season.
>
> Throw in a cup of rice about 30 minutes before finish and as a final
> flourish, drop in a bunch of endive about 10 minutes before finish.
>
> It is a put/take list based on availability and space in the pot.
Thanks!
This all reminds me of a story I once heard about making rock soup... :)
--
Morris Dovey
DeSoto Solar
DeSoto, Iowa USA
http://www.iedu.com/DeSoto/
On Fri, 20 Nov 2009 08:05:28 -0600, the infamous Swingman
<[email protected]> scrawled the following:
>Larry Jaques wrote:
>
>
>> An expert friend of mine (he married an Eyetalyun gal who likes to
>> cook) just told me last night how he soaks cloves of garlic in water
>> before peeling them. It makes the job even easier. And when you'er
>> making James Beard's "Chicken with 40 cloves of garlic" recipe, that
>> counts heavily.
>
>The expert way is to lay a garlic clove on the chopping board, whack it
>once with the flat part of the knife, and the skin falls right off ...
>there is no need to do anything else.
Well, I'd love to see a Youtube vid of that little tip, sir. When
should we expect to see it?
--
When we are planning for posterity,
we ought to remember that virtue is not hereditary.
-- Thomas Paine
Robatoy wrote:
> Mine does not get greasy. I have an excellent butcher who will grind
> up a very well-trimmed piece of sirloin. I fry that up in a couple of
> teaspoons of peanut oil and drain when cooked. I want to see crispy
> browns in the ground meat. Then I add the Conimex per instructions.
I often thought, when visiting Malaysia, that there must have been a
Malaysian in the Cajun woodpile somewhere in South Louisiana ... I guess
it's because we were a rice culture for so long. With the exception of
the spice choices, some of the Malaysian rice dishes reminded me of
eating back home.
--
www.e-woodshop.net
Last update: 10/22/08
KarlC@ (the obvious)
On Nov 17, 8:34=A0am, Swingman <[email protected]> wrote:
> RonB wrote:
> > Your subject line got my attention. =A0I'm supposed to receive my first
> > federal stimulus (SS) deposit tomorrow.
>
> Damn ... how much we getting? It follows that mine should be here next
> week, but I knew nothing about it. It probably won't pay the phone bill. =
:(
>
> --www.e-woodshop.net
> Last update: 10/22/08
> KarlC@ (the obvious)
SS =3D Social Security ;^}
Larry Jaques <novalidaddress@di\/ersify.com> said:
>On Wed, 18 Nov 2009 12:48:27 -0500, the infamous Greg
>G.<[email protected]> scrawled the following:
>>>>They'll have to pry my land line phone out my cold, dead hands.
>>>>I put the cell under the rear tire and backed over it. Problem solved.
>>>
>>><titter> I hate cells, too, but I spend $100/year on one anyway. I
>>>keep it in the truck and only use it when some idiot client has given
>>>me wrong directions to get to their house out in BF Egypt. I got a
>>>$15 Tracfone and get the annual update for $89. After 3 years, I still
>>>have 600 minutes left of the 800 minutes I got the first year.
>>
>>They've gotten better about eating pre-paid for minutes, never wanted
>>one enough to sign a contract. Girl I work with insists that I need
>>one, especially when on a road trip, which after Citi left me standing
>>on the dark streets of Miami earlier this year trying to buy gas, is
>>tempting.
>
>I bought the cheap phone and a single year's worth of airtime for $90
>or so. It's worth that, when all the 30 minute/month cells around
>here start at $30/mo, after you buy a phone. Anyway, that works out
>to under $9/mo for the cell and my minutes roll over so I'm never
>without. But I still hate the damned finicky things. Feh! If it's
>not the dead batteries, it's the lack of signal to call out or the
>lost signals during a conversation. The newer digital phones are even
>worse. Instead of bad s/n ratios, they have zero connection.
>
>
>>>>No disappearing paid for minutes, no brain cancer, no interruptions
>>>>during that $100 dinner, no tracking my location, no theft invitation.
>>>>I'll call back at MY convenience. So when you hit a tree, drive into a
>>>>ditch, have flat tire or your battery dies - call AAA.
>>>
>>>Absolutely! Uh, wait a minute...did you say "$100 dinner"? <thud>
>>
>>Well, I started at $50, but thought that sounded too cheap. Not often.
>>Hell, picked up McDonalds for three people last week and it was $25!
>>An $80 bar tab in Key West just about floored me as well. Hanging
>>around with them Sheilas ain't cheap. That's why I'm here. Can't
>>afford to go anywhere anymore. ;-)
>
>You hang out with the wrong Sheilas. Find one who treats you to meals
>or one who cooks well. I used to trade off with my last girlfriend. I
>think I cooked better than she did, but she had the sweetest...(ahem.)
You would have to know the area I live in. Severe shortage and any
that look worth a s#&$ have 3 kids by 3-ex bubba husbands (and a
current), and want money or at least the Peggy Bundy life. New England
and CA were a different story. Cook? Are you kidding me? My ex
couldn't make Jello.
>I eat at McDognuts all the time. In the summer. (They have $1 ice
>cream cones. That's -all- I'd consider eating from those places.) For
>food, I prefer Taco Bell or the lousy-but-infamous Jack in the Box
>tacos, but that's only on workdays for lunch IF I forgot to make one.
I don't, and in fact miss the time when I went 20 years without eating
at one. But all the places around here suck beyond belief, and it is
the lesser of evils. The Taco Bell is dripping with grease. The real
Mexican restaurant is OK, but $7 for lunch? The Steak and Shake went
down the crapper last year during a management change and now has the
worst dishwater chili around. It's a rip. They closed the Wendy's. We
don't have salmonella Jacks here, nor Wa Was, nor WhatABurgers. Or
Applebees, or Bennigans, or Fridays, or any independents either. It's
12 miles to the nearest pseudo Italian. It's chain burgers and bad
BBQ.
>Nah, if I'm going to spend money, I'll go to a steak joint who
>actually flame broils their beef. I'll wolf down a large salad, stuff
>myself on their garlic bread or rolls, and take half my steak home
>with me for a couple more meals. (steak & eggs + a lunch sammy)
I miss the Ponderosa that used to be down the street, and the salad
bar with all the trimmings. It shut down, as did the Chinese
restaurant. Didn;t hurt that my brother in law managed the place.
I have to drive so far to get decent food I just eat crap at home
mostly. (12-20 miles) And I live 10 miles from downtown.
Greg G.
<[email protected]> wrote:
> Which leads me to ask. Why has no one mentioned Lee Valley's Garlic
> Mincer?
Just another silly assed kitchen gadget, IMHO.
OTOH, micro rasp is a different ball game.
http://tinyurl.com/56otql
Lew
On Sat, 21 Nov 2009 01:42:07 -0500, Greg G.<[email protected]> wrote:
>Well at least no one is recomending a garlic press.
>A knife is the only way to cut up garlic.
Which leads me to ask. Why has no one mentioned Lee Valley's Garlic
Mincer?
http://www.leevalley.com/garden/page.aspx?c=1&p=51924&cat=2,40733,44734
On Nov 21, 12:07=A0pm, "Lew Hodgett" <[email protected]> wrote:
> <[email protected]> wrote:
> > Which leads me to ask. Why has no one mentioned Lee Valley's Garlic
> > Mincer?
>
> Just another silly assed kitchen gadget, IMHO.
>
> OTOH, micro rasp is a different ball game.http://tinyurl.com/56otql
>
> Lew
Not so fast, Lew. It is quite popular with those who grind up BC Hydro
bud.
On Fri, 20 Nov 2009 10:00:07 -0800 (PST), the infamous Robatoy
<[email protected]> scrawled the following:
>On Nov 20, 11:31 am, "Lee Michaels"
><leemichaels*[email protected]> wrote:
>
>>
>> If you get a splinter that you can't quite reach because it is below the
>> surface of the skin, cut a slice of fresh onion. Place the onion slice over
>> the splinter and tape it on the body. Leave it there overnight. When you
>> wake in the morning, the splinter will have worked its way out.
Antibiotic ointment (or plain old petroleum jelly) and a bandaid will
draw the splinter out, too, and either without the STENCH.
>That sounds a bit like the cure for cold sores.
>Lift up a horse's tail. Plant a big kiss on right its ass.
>
>It won't cure the cold sore, but it will stop you from licking your
>lips.
Bwahahahaha! It had been a long time since I heard that and it still
cracks me up. So, how often have you tried that?
And HEY, switch to polyurinestain nail polish. Nothing damages,
dulls, strips, chips, streaks, or otherwise hurts that crap.
--
When we are planning for posterity,
we ought to remember that virtue is not hereditary.
-- Thomas Paine
On Fri, 20 Nov 2009 21:53:00 -0600, Morris Dovey <[email protected]>
wrote:
>Dave Balderstone wrote:
>> In article <[email protected]>, Morris Dovey <[email protected]>
>> wrote:
>>
>>> I think I might be tempted to
>>> add a cup or a cup and a half of rice the second time.
>>
>> With the chicken, add an extra two cups of water and a bag of Israeli
>> couscous.
>>
>> Very nice! Not rice!
>
>I really like rice - and I like couscous (tho I don't know if I've ever
>had any from Israel). I'm already planning to try the couscous for the
>/third/ batch.
>
>I'm gonna get fat if I'm not careful... ;-)
Try Quinoa
Dave Balderstone said:
>In article <[email protected]>, CW
><[email protected]> wrote:
>> land line. In a disaster situation (such as the earthquake we had here some
>> years back) cell phones were, as usual, useless. Between my land line and 2
>> meter radio, communication was no problem.
>
>About four years ago we had a pretty serious blizzard hit the city.
>White out conditions, buses stopped running, schools closed.
>
>As it turned out, not only was every citizen on their cell trying to
>sort out picking up the kids, etc., but the emergency responders had
>decided the cellular system was the way to go for communications in an
>emergency.
>
>Every radio station in town was asking people to stay off their cell
>phones so the cops and firefighters could use the circuits!
>
>Idiots...
I second that. What the he** was wrong the VHF/FM radios used
successfully for the past 40 years? Let me guess, some shill for the
telecom industry sold some bribe-taking pink-handed paper-shuffler on
the idea...
Greg G.
On Thu, 19 Nov 2009 13:20:38 -0500, the infamous Greg
G.<[email protected]> scrawled the following:
>Larry Jaques <novalidaddress@di\/ersify.com> said:
>
>>On Tue, 17 Nov 2009 21:31:02 -0500, the infamous Greg
>>G.<[email protected]> scrawled the following:
>
>>>(For a toe tapping dystopian scenario, listen to Steely Dan, King of
>>>the World - 1976)
>>
>>Iffen it's a toe tappin' dystopian scenario you're wanting, me boyo,
>>listen to King Crimson's "21st Century Schizoid Man". It's my Fripp
>>and Wesson. </poetic license>
>
>Had the LP. It's gone. King Crimson, Brian Eno, Talking Heads, BOC.
>Although toe tapping isn't the first thing that comes to mind...
>Even Swingman would like the mixes on the Steely Dan stuff. Smooth,
>layered, harmonic depth. Horns, back melodies, lyrics of sorts. No
>wall of excruciating sound. Back when producers had ears.
I switched to jazz, but I still have (and listen to) lots of King
Crimson, Zep, Black Sabbath (#2), Jethro Tull (#1, my fave band ever)
and Steely Dan.
--
When we are planning for posterity,
we ought to remember that virtue is not hereditary.
-- Thomas Paine
"RonB" <[email protected]> wrote in message
news:[email protected]...
> Your subject line got my attention. I'm supposed to receive my first
> federal stimulus (SS) deposit tomorrow.
>
> We have gone the opposite direction with phones. Last year we
> relocated to SE Kansas and started building our retirement home. We
> decided to use cells only until we moved into the new house. We moved
> in. It is wired for several phones, but after 1-1/2 years without a
> land-line we can't come up with a compelling reason to have one.
For starters, a land line can be much much less expensive and requires very
little maintance.
>
> Some folks tell us that not being listed in the directory is a
> disadvantage.
Not being in the dirrectory is a disadvangate. It costs extra to keep it
out.
> Depends on your point of view.
I see no advantage to having it in the dirrectory. The people that you want
to know will not need the dirrectory.
Think of the dirrectory as the "Do Call List"
In just over 30 minutes you can feed a
group of 4 BIG eaters.(From waaaaay back)
1 lb Italian sausage
1 large jar of spaghetti sauce
1 box of favorite pasta
Loaf of favorite bread
Slice up sausage in bite size pieces
brown in Large frying pan
Dump in sauce
Simmer for 30 minutes
Cook Pasta.....(try to read directions)
Serve sauce w/sausage over pasta.......
Greg G. wrote:
> Send 'em on! (the recipes, that is.)
on 11/16/2009 11:18 PM (ET) Lew Hodgett wrote the following:
> Enjoy
>
> Lew
> --------------------------------------------------
> I was thinking about how a status symbol of today is those cell
> phones
> that everyone has clipped onto their belt or purse.
>
> I can't afford one. So, I'm wearing my garage door opener.
>
> I also made a cover for my hearing aid and now I have what they call
> blue
> teeth, I think.
>
> You know, I spent a fortune on deodorant before I realized that people
> didn't like me anyway.
>
> I was thinking that women should put pictures of missing husbands on
> beer cans!
>
> I was thinking about old age and decided that old age is 'when you
> still
> have something on the ball, but you are just too tired to bounce it.'
>
> I thought about making a fitness movie for folks my age, and call it
> 'Pumping Rust'.
>
> I've gotten that dreaded furniture disease.
> That's when your chest is falling into your drawers!
>
> When people see a cat's litter box, they always say, 'Oh, have you got
> a
> cat?'
>
> Just once I want to say, 'No, it's for company!'
>
> Employment application blanks always ask who is to be notified in case
> of an emergency.
> I think you should write, 'A Good Doctor'!
>
> Why do they put pictures of criminals up in the Post Office?
> What are we supposed to do...write to these men?
>
> Why don't they just put their pictures on the postage stamps so the
> mailmen could look for them while they deliver the mail?
>
> Or better yet, arrest them while they are taking their pictures!
>
> I was thinking about how people seem to read the Bible a whole lot
> more
> as they get older.
>
> Then, it dawned on me, they were cramming for their finals.
>
> As for me, I'm just hoping God grades on the curve.
Sorry for the late post, but that is really funny.
--
Bill
In Hamptonburgh, NY
In the original Orange County. Est. 1683
To email, remove the double zeroes after @
"Leon" <[email protected]> wrote in message
news:[email protected]...
>
> "Pat Barber" <[email protected]> wrote in message
> news:[email protected]...
>> Verizon management has acknowledged that the land line business
>> is gone....
>>
>> Never coming back.
>
>
> Probably true for Verison. I suspect that AT&T might argue with that
> thought especially since they now use those land lines to deliver TV,
> VOIP, and faster than DSL internet service.
>
>
We changed over to VOIP when we went from dialup to high speed internet some
time back.
Landline to landline anywhere in Oz is free of charge. Outside Oz incurs a
charge.
We went from $130/month phone bills plus $30/month for dialup to $80/month
for a 100Mbps service with no phone costs. So far, it's been totally
reliable.
Lots of people waiting to convert, infrastructure for the service can't keep
up with demand.
diggerop
"Puckdropper" <puckdropper(at)yahoo(dot)com> wrote in message
news:[email protected]...
> FWIW, cutting the onion under running water did help kill the potency of
> the smell on my hands. I tried it last night. It's still there, but not
> anywhere near as distinctive as usual.
>
> Puckdropper
> --
> Are people stupid or are designers lazy?
When I was a teenager, I worked in a place that made pre packaged salads and
vegetables. One of the things we put out was diced onions. Ever peeled 300
pounds of onions in a sitting? I have. Before peeling, we would work hand
lotion into our hands. As much as they would absorb. After dealing with the
onions, wash up with soap and water. The hand lotion would keep the onion
juice from soaking in so when you washed the hand cream off, the smell came
with it.
"Swingman" <[email protected]> wrote in message
news:[email protected]...
> RonB wrote:
>> Your subject line got my attention. I'm supposed to receive my first
>> federal stimulus (SS) deposit tomorrow.
>
> Damn ... how much we getting? It follows that mine should be here next
> week, but I knew nothing about it. It probably won't pay the phone bill.
> :(
And did you hear that the government has announced that it made a mistake on
a bunch of those $400 and $800 stimulus checks. Those that should not have
received the check will have to pay it back.
Now let me see. The government encouraged every one to actually spend those
checks to stimulate the economy. Now the government wants back the money
that we spent, per their instructions. That could un-stimulate the economy
or at best indicate that the program was worthless to begin with.
Greg G. wrote:
> jo4hn said:
>
>> We keep one of each. Fire before last, the cell towers burned down.
>> Last fire, the phone wires (poles) went. Great stuff.
>> comm whiz,
>> jo4hn
>
> Where do you live? Seminole, Florida or the Sierra Nevadas?
> That's a lot of fires...
>
>
> Greg G.
Southern California. East of LA about 70 miles on I10, then turn left
and go up to 7000 feet elevation in the San Bernardino National Forest.
Desert mountain mixed conifer and deciduous (mainly white oak) forest.
We get some rain in the fall and 5 to 20 feet of snow in the winter.
No other precipitation.
The forest service and local forestry groups have finally started to try
to maintain and thin the forest. It's tough to let stuff burn if there
is a chance that it will get out of control. Our town now has a ring
around it of areas with little brush and healthy trees. All we have to
do now is maintain it. A small price for living in paradise.
good luck to us,
jo4hn
On Nov 17, 8:31=A0pm, Greg G.<[email protected]> wrote:
> CW said:
>
> Cell phones are no good when the towers blow down in a hurricane or
> tornado, or are overloaded, as you point out.
>
I'm not just arguing but there is still a fair amount of phone service
above ground. I would agree though that while cell service is getting
much better in our rural area, it might be iffy in a serious weather
event.
However, I had the occasion to call 911 a couple of months ago during
a hell of a thunderstorm. In addition to 5+ inches of rain in 2-3
hours we took one VERY CLOSE lightening strike. Lit up the entire
interior of the house WHITE. I saw sparks and debris flying out of a
GFI receptacle in our kitchen and grabbed the phone immediately. The
call went right through.
We ended up with about $2,000 worth of electronics and electrical
damage not including all of our internet provider's wireless
equipment.
However...........This string of messages has given me reason to think
about good reasons to have a land line.
Hhhhmmmmmm.
RonB
"Greg G." <[email protected]> wrote in message
news:[email protected]...
>
> P.S. - Salad IS food, just not the high dollar meat stuff. :)
>
Yeah - I have to agree with that. I've taken to forcing myself to eat more
and more of it as age takes its toll. To some degree, I'm actually learning
to enjoy it. But... there's still nothing like a good steak!
--
-Mike-
[email protected]
On Nov 20, 11:31=A0am, "Lee Michaels"
<leemichaels*[email protected]> wrote:
>
> If you get a splinter that you can't quite reach because it is below the
> surface of the skin, cut a slice of fresh onion. Place the onion slice ov=
er
> the splinter and tape it on the body. Leave it there overnight. When you
> wake in the morning, the splinter will have worked its way out.
>
That sounds a bit like the cure for cold sores.
Lift up a horse's tail. Plant a big kiss on right its ass.
It won't cure the cold sore, but it will stop you from licking your
lips.
Swingman said:
>Greg G. wrote:
>
>> So when you hit a tree, drive into a
>> ditch, have flat tire or your battery dies - call AAA.
>
>Same batteries my cell phone uses ... go figure!
A post for each, A, eh? :)
Isn't that a bit odd? Most I've seen use packs, but I've not used one
in 4 years.
I still vividly remember working in Tampa when cells first entered the
market. Was following a guy to the home of an ex-NBA basketball star
in Carollwood to work on his "home entertainment center" as he got a
phone call and proceeded to drive his van off the road and 200 feet
into someone's yard, stopped in a flowerbed and finished the
conversation. The owner was not amused. Shortly after that FL
outlawed driving while phoning, which is easily as dangerous a
violation as driving with a .08-.12 BAL. Few possess the mental acuity
to do both at the same time.
Greg G.
On Wed, 18 Nov 2009 12:48:27 -0500, the infamous Greg
G.<[email protected]> scrawled the following:
>Larry Jaques <novalidaddress@di\/ersify.com> said:
>
>>On Tue, 17 Nov 2009 19:56:26 -0500, the infamous Greg
>>G.<[email protected]> scrawled the following:
>>
>>>Pat Barber said:
>>>
>>>>Verizon management has acknowledged that the land line business
>>>>is gone....
>>>>
>>>>Never coming back.
>>>>
>>>>We are now down to 2 major wireless carriers and the cost of
>>>>talking is 200% higher than with a land line.
>>>>
>>>>People don't want a phone...they want entertainment.
>>>>
>>>>So...how smart is the public ?
>>>
>>>They'll have to pry my land line phone out my cold, dead hands.
>>>I put the cell under the rear tire and backed over it. Problem solved.
>>
>><titter> I hate cells, too, but I spend $100/year on one anyway. I
>>keep it in the truck and only use it when some idiot client has given
>>me wrong directions to get to their house out in BF Egypt. I got a
>>$15 Tracfone and get the annual update for $89. After 3 years, I still
>>have 600 minutes left of the 800 minutes I got the first year.
>
>They've gotten better about eating pre-paid for minutes, never wanted
>one enough to sign a contract. Girl I work with insists that I need
>one, especially when on a road trip, which after Citi left me standing
>on the dark streets of Miami earlier this year trying to buy gas, is
>tempting.
I bought the cheap phone and a single year's worth of airtime for $90
or so. It's worth that, when all the 30 minute/month cells around
here start at $30/mo, after you buy a phone. Anyway, that works out
to under $9/mo for the cell and my minutes roll over so I'm never
without. But I still hate the damned finicky things. Feh! If it's
not the dead batteries, it's the lack of signal to call out or the
lost signals during a conversation. The newer digital phones are even
worse. Instead of bad s/n ratios, they have zero connection.
>>>No disappearing paid for minutes, no brain cancer, no interruptions
>>>during that $100 dinner, no tracking my location, no theft invitation.
>>>I'll call back at MY convenience. So when you hit a tree, drive into a
>>>ditch, have flat tire or your battery dies - call AAA.
>>
>>Absolutely! Uh, wait a minute...did you say "$100 dinner"? <thud>
>
>Well, I started at $50, but thought that sounded too cheap. Not often.
>Hell, picked up McDonalds for three people last week and it was $25!
>An $80 bar tab in Key West just about floored me as well. Hanging
>around with them Sheilas ain't cheap. That's why I'm here. Can't
>afford to go anywhere anymore. ;-)
You hang out with the wrong Sheilas. Find one who treats you to meals
or one who cooks well. I used to trade off with my last girlfriend. I
think I cooked better than she did, but she had the sweetest...(ahem.)
I eat at McDognuts all the time. In the summer. (They have $1 ice
cream cones. That's -all- I'd consider eating from those places.) For
food, I prefer Taco Bell or the lousy-but-infamous Jack in the Box
tacos, but that's only on workdays for lunch IF I forgot to make one.
Nah, if I'm going to spend money, I'll go to a steak joint who
actually flame broils their beef. I'll wolf down a large salad, stuff
myself on their garlic bread or rolls, and take half my steak home
with me for a couple more meals. (steak & eggs + a lunch sammy)
--
When we are planning for posterity,
we ought to remember that virtue is not hereditary.
-- Thomas Paine
In article <[email protected]>,
<[email protected]> wrote:
> On Sat, 21 Nov 2009 15:06:37 -0700, Just Wondering
> <[email protected]> wrote:
>
> >Larry Jaques wrote:
> >> On Fri, 20 Nov 2009 08:05:28 -0600, the infamous Swingman
> >> <[email protected]> scrawled the following:
> >>
> >>> Larry Jaques wrote:
> >>>
> >>> The expert way is to lay a garlic clove on the chopping board, whack it
> >>> once with the flat part of the knife, and the skin falls right off ...
> >>> there is no need to do anything else.
> >>
> >> Well, I'd love to see a Youtube vid of that little tip, sir. When
> >> should we expect to see it?
> >>
> Here ya go!
>
> http://www.youtube.com/watch?v=3jafB5mquzI&feature=related
>
Oh, that's so much easier than smashing a clove with a knife.
Not.
[email protected] wrote:
> On Fri, 20 Nov 2009 15:54:05 -0600, Swingman <[email protected]> wrote:
>
>> [email protected] wrote:
>>> On Fri, 20 Nov 2009 08:05:28 -0600, Swingman <[email protected]> wrote:
>>>
>>>> Larry Jaques wrote:
>>>>
>>>>
>>>>> An expert friend of mine (he married an Eyetalyun gal who likes to
>>>>> cook) just told me last night how he soaks cloves of garlic in
>>>>> water before peeling them. It makes the job even easier. And
>>>>> when you'er making James Beard's "Chicken with 40 cloves of
>>>>> garlic" recipe, that counts heavily.
>>>> The expert way is to lay a garlic clove on the chopping board,
>>>> whack it once with the flat part of the knife, and the skin falls
>>>> right off ... there is no need to do anything else.
>>>
>>> This is how professional chefs do it these days. That old
>>> traditional knife trick is for show.
>>>
>>> http://www.garlicdude.com/amezrolgarpe.html
>>
>> Nah ... just another fad gadget to clean, and the knife doesn't cost
>> extra.
>
> As I said, this is how PROFESSIONAL chefs all do it. I wasn't kidding.
> They pretty much all use it. Time is everything in a restaurant
> kitchen. The EZ Rol has been around for quite a while. It's hardly a
> fad gadget.
If you're working a restaurant kitchen where you really need to peel six at
a time perhaps.
[email protected] wrote:
> On Fri, 20 Nov 2009 18:55:44 -0700, Doug Winterburn
> <[email protected]> wrote:
>
>> [email protected] wrote:
>>> On Fri, 20 Nov 2009 08:05:28 -0600, Swingman <[email protected]> wrote:
>>>
>>>> Larry Jaques wrote:
>>>>
>>>>
>>>>> An expert friend of mine (he married an Eyetalyun gal who likes to
>>>>> cook) just told me last night how he soaks cloves of garlic in
>>>>> water before peeling them. It makes the job even easier. And
>>>>> when you'er making James Beard's "Chicken with 40 cloves of
>>>>> garlic" recipe, that counts heavily.
>>>> The expert way is to lay a garlic clove on the chopping board,
>>>> whack it once with the flat part of the knife, and the skin falls
>>>> right off ... there is no need to do anything else.
>>>
>>> This is how professional chefs do it these days. That old
>>> traditional knife trick is for show.
>>>
>>> http://www.garlicdude.com/amezrolgarpe.html
>>>
>>
>> The OverLord got one of those years ago. She used it for a while,
>> and so did I. Figured out for the cooking we do, Id rather just
>> flat side the cloves with a knife and be done with it - much
>> quicker. The gizmo seems to be very sensitive as to how many cloves
>> you get inside, and then when you find the right number, there are
>> always escapees. The whole thing is kind of a PITA.
>
> You probably have trouble lining up your shirt buttons as well.
Do yourself a favor and read some Zig Ziglar. Your Don Rickles routine is
not an effective sales technique.
On Fri, 20 Nov 2009 18:55:44 -0700, Doug Winterburn
<[email protected]> wrote:
>[email protected] wrote:
>> On Fri, 20 Nov 2009 08:05:28 -0600, Swingman <[email protected]> wrote:
>>
>>> Larry Jaques wrote:
>>>
>>>
>>>> An expert friend of mine (he married an Eyetalyun gal who likes to
>>>> cook) just told me last night how he soaks cloves of garlic in water
>>>> before peeling them. It makes the job even easier. And when you'er
>>>> making James Beard's "Chicken with 40 cloves of garlic" recipe, that
>>>> counts heavily.
>>> The expert way is to lay a garlic clove on the chopping board, whack it
>>> once with the flat part of the knife, and the skin falls right off ...
>>> there is no need to do anything else.
>>
>> This is how professional chefs do it these days. That old traditional
>> knife trick is for show.
>>
>> http://www.garlicdude.com/amezrolgarpe.html
>>
>
>The OverLord got one of those years ago. She used it for a while, and
>so did I. Figured out for the cooking we do, Id rather just flat side
>the cloves with a knife and be done with it - much quicker. The gizmo
>seems to be very sensitive as to how many cloves you get inside, and
>then when you find the right number, there are always escapees. The
>whole thing is kind of a PITA.
You probably have trouble lining up your shirt buttons as well.
On Fri, 20 Nov 2009 15:54:05 -0600, Swingman <[email protected]> wrote:
>[email protected] wrote:
>> On Fri, 20 Nov 2009 08:05:28 -0600, Swingman <[email protected]> wrote:
>>
>>> Larry Jaques wrote:
>>>
>>>
>>>> An expert friend of mine (he married an Eyetalyun gal who likes to
>>>> cook) just told me last night how he soaks cloves of garlic in water
>>>> before peeling them. It makes the job even easier. And when you'er
>>>> making James Beard's "Chicken with 40 cloves of garlic" recipe, that
>>>> counts heavily.
>>> The expert way is to lay a garlic clove on the chopping board, whack it
>>> once with the flat part of the knife, and the skin falls right off ...
>>> there is no need to do anything else.
>>
>> This is how professional chefs do it these days. That old traditional
>> knife trick is for show.
>>
>> http://www.garlicdude.com/amezrolgarpe.html
>
>Nah ... just another fad gadget to clean, and the knife doesn't cost extra.
As I said, this is how PROFESSIONAL chefs all do it. I wasn't kidding.
They pretty much all use it. Time is everything in a restaurant
kitchen. The EZ Rol has been around for quite a while. It's hardly a
fad gadget.
On Sat, 21 Nov 2009 15:06:37 -0700, Just Wondering
<[email protected]> wrote:
>Larry Jaques wrote:
>> On Fri, 20 Nov 2009 08:05:28 -0600, the infamous Swingman
>> <[email protected]> scrawled the following:
>>
>>> Larry Jaques wrote:
>>>
>>> The expert way is to lay a garlic clove on the chopping board, whack it
>>> once with the flat part of the knife, and the skin falls right off ...
>>> there is no need to do anything else.
>>
>> Well, I'd love to see a Youtube vid of that little tip, sir. When
>> should we expect to see it?
>>
Here ya go!
http://www.youtube.com/watch?v=3jafB5mquzI&feature=related
Doug Winterburn said:
>[email protected] wrote:
>>
>> This is how professional chefs do it these days. That old traditional
>> knife trick is for show.
>>
>> http://www.garlicdude.com/amezrolgarpe.html
>>
>
>The OverLord got one of those years ago. She used it for a while, and
>so did I. Figured out for the cooking we do, Id rather just flat side
>the cloves with a knife and be done with it - much quicker. The gizmo
>seems to be very sensitive as to how many cloves you get inside, and
>then when you find the right number, there are always escapees. The
>whole thing is kind of a PITA.
Well at least no one is recomending a garlic press.
A knife is the only way to cut up garlic.
Greg G.
[email protected] wrote:
> As I said, this is how PROFESSIONAL chefs all do it. I wasn't kidding.
Horsepookey ... no "chef" in the culinary arts profession would be
caught dead peeling garlic in a professionally run kitchen ... a job
left to a "preparation cook", a couple of levels lower in the kitchen
hierarchy.
Are you the Sham-wow guy by any chance?
--
www.e-woodshop.net
Last update: 10/22/08
KarlC@ (the obvious)
Robatoy said:
>On Nov 19, 7:40 pm, Greg G.<[email protected]> wrote:
>> Dave Balderstone said:
>>
>> >In article <[email protected]>, Greg G.
>> ><[email protected]> wrote:
>>
>> >> Not sure how Cajun that is, no rue or crayfish?
>>
>> >You mean roux, not rue... rue is one of the bitter herbs from the bible
>> >and tastes HORRIBLE.
>>
>> Yeah, yeah. I caught that, and and course, so did Swingman.
>> Reminds me of Justin Wilson on PBS. I gar-on-tee!
>>
>> >Good for keeping cats out of gardens, though.
>>
>> Does it work for rabbits? Cute little bastards...
>>
>> Greg G.
>
>My neighbours asked my daughter to "feed the rabbit" while they were
>away to Florida last week.
>It seems that their little girl has been taking good care of that
>rabbit.
>Farking thing lives in a cage originally designed for a family of
>Irish wolfhounds.
>I looked and thought..."how cute that the little wabbit is hiding
>behind the big black bean-bag chair in that there walk-in cage."
>It *is* the bean-bag chair.... I never knew those things got to be
>that huge.
>Oh... and those cute 'wabbit' poop-pellets?....GOLF balls!
There are varieties that get awfully big. A friend in NJ is a bunny
aficionado. When she posted a picture of a huge Labrador-sized rabbit,
my comment was that it would feed a family of 4 (poorly) for a week.
A month ago some prankster dumped their kid's pet white rabbit in the
garden. It was helping itself to the carrots when found and it stayed
inside (caged) for a few weeks while the owner was sought. Cute but
the dumbest animal ever born. Ended up in a rabbit stew.. err... farm.
Greg G.
"Greg G." <[email protected]> wrote in message
news:[email protected]...
>
> I second that. What the he** was wrong the VHF/FM radios used
> successfully for the past 40 years? Let me guess, some shill for the
> telecom industry sold some bribe-taking pink-handed paper-shuffler on
> the idea...
>
Of course, it couldn't possibly be that the fire departments and police
agencies, etc. are in love with the idea of their own cell phones, can it?
You started out right by asking about VHF radios, but you went astray. Back
in those days, radio discipline was in order and for the most part the
radios were used for genuinely official purposes. Now that cells are all
over, the aforementioned agencies want them - not because some "shill" sold
them, but because they want to be important. Conversations are private so
there is no longer a "radio discipline" requirement for those using cells.
The net is that you have tons of agencies using their official phones for
all of their private use.
--
-Mike-
[email protected]
"CW" <[email protected]> wrote in message
news:[email protected]...
> I can and if I lived in tornado alley like you do, it would be even more
> important to me. Cell phone providers generally oversell their systems by
> about 75%. Their thinking is that no more than 25% of their subscribers
> will be using the phone at any one time. They are right, usually. In the
> case of natural (or unnatural) disaster, the cell system gets so jammed
> that it is useless.
The same thing can happen to land based communications. There are only so
many circuits in any given area.
--
-Mike-
[email protected]
Your subject line got my attention. I'm supposed to receive my first
federal stimulus (SS) deposit tomorrow.
We have gone the opposite direction with phones. Last year we
relocated to SE Kansas and started building our retirement home. We
decided to use cells only until we moved into the new house. We moved
in. It is wired for several phones, but after 1-1/2 years without a
land-line we can't come up with a compelling reason to have one.
Some folks tell us that not being listed in the directory is a
disadvantage.
Depends on your point of view.
--------------------------------
Contacting a "Good Doctor" brought back a fond memory of a recently
deceased cousin:
He and his wife lived in Wyoming. They had family and friends in
Wyoming, Colorado, Kansas and Oklahoma. Nearly every year they would
do their 'grand tour' and drive to visit all, sometimes throwing in
Nebraska, Missouri and Arkansas for fun. His wife passed a few years
ago. A year ago last summer he announced hat he was going to make the
tour, during the autumn, anyway.
By himself.
His daughters nearly crapped. He as 82 years old and "had no
business" making a 3,000 - 4,000 mile drive alone.
He responded that he had spent a great deal of time in planning the
route and all of the stops. Each of the overnight destinations had a
hospital and a mortuary. Either was he was taken care of.
They weren't impressed.
In the end, health intervened and he passed before his trip but this
last bit of planning wisdom should have been carved on this stone. It
was a good example of how he thought and lived.
In article <[email protected]>, Greg G.
<[email protected]> wrote:
> Not sure how Cajun that is, no rue or crayfish?
You mean roux, not rue... rue is one of the bitter herbs from the bible
and tastes HORRIBLE.
Good for keeping cats out of gardens, though.
Mike Marlow said:
>
>"Greg G." <[email protected]> wrote in message
>news:[email protected]...
>
>>
>> P.S. - Salad IS food, just not the high dollar meat stuff. :)
>>
>
>Yeah - I have to agree with that. I've taken to forcing myself to eat more
>and more of it as age takes its toll. To some degree, I'm actually learning
>to enjoy it. But... there's still nothing like a good steak!
A spinach salad with balsamic vinegar dressing is good. Especially
with a slab of lasagne. So is the standard iceberg lettuce piled with
stuff including toppings of roasted sunflower seeds, chickpeas,
carrots, cheese and ranch dressing. Lots of stimulation for your
pallet in there, but perhaps not as "healthy" as the tofu crowd would
like. Of course, YMMV. Wouldn't want to eat it everyday, though.
Greg G.
Swingman said:
>Morris Dovey wrote:
>> Lew Hodgett wrote:
>>
>>> So share already.<G>
>>
>> In the best of woodworking traditions, tools are required. In this case
>> a crock pot that will cook for a pre-set time and then go into
>> "keep-warm" mode. I bought mine at Wal-Mart in Newton, Iowa for (IIRC)
>> about US$25. It was money well spent.
>>
>> This recipe was a group response from the guys in the Maytag R&D
>> Software Group. Do NOT attempt to make this when you will be home all
>> day! If you do, it'll make you crazy - but it's great to come home to.
>>
>> Before you go to work...
>>
>> Into a crock pot (in this order):
>>
>> A half cup of water.
>> A good (heaping) handful of small (washed) potatoes.
>> A small cut up onion.
>> One smashed garlic clove.
>> A couple or three cut-up carrots.
>> A couple or three cut up celery stalks.
>> A 3 - 5 pound chuck roast.
>> Light sprinkling of salt and pepper.
>
>Don't mean to hijack your recipe, but let me "Cajunize" it a just bit, cher:
>
>Add fresh sliced mushrooms and one chopped bell pepper to the mix, make
>slits in the raw roast with a paring knife and insert a few peeled
>garlic cloves, and replace the water with red wine. :)
Not sure how Cajun that is, no rue or crayfish? :) But sounds good.
I have bell peppers growing outside alongside some unknown Scovel
Latin American red peppers. One of the last things still growing.
Seems like an ongoing stone soup recipe.
Greg G.
On Nov 19, 4:43=A0pm, Morris Dovey <[email protected]> wrote:
> Lew Hodgett wrote:
> > So share already.<G>
>
> In the best of woodworking traditions, tools are required. In this case
> a crock pot that will cook for a pre-set time and then go into
> "keep-warm" mode. I bought mine at Wal-Mart in Newton, Iowa for (IIRC)
> about US$25. It was money well spent.
>
> This recipe was a group response from the guys in the Maytag R&D
> Software Group. Do NOT attempt to make this when you will be home all
> day! If you do, it'll make you crazy - but it's great to come home to.
>
> Before you go to work...
>
> Into a crock pot (in this order):
>
> =A0 =A0A half cup of water.
> =A0 =A0A good (heaping) handful of small (washed) potatoes.
> =A0 =A0A small cut up onion.
> =A0 =A0One smashed garlic clove.
> =A0 =A0A couple or three cut-up carrots.
> =A0 =A0A couple or three cut up celery stalks.
> =A0 =A0A 3 - 5 pound chuck roast.
> =A0 =A0Light sprinkling of salt and pepper.
>
WTF, Morris.. are you Dutch? <G>
> Put the lid on the crock pot, turn it on to cook for five hours and go
> to work.
>
> Prep time should be between five an ten minutes. Wash hands before and
> after prep to keep healthy and not smell like onions/garlic all day.
>
Keeping your hands wet with water while working with garlic and onions
won't allow any of the stinky juices to get into your skin.
Same thing goes for cutting boards. Wet first, then use. Makes sense
when you think about it.
In article <[email protected]>,
<[email protected]> wrote:
> On Fri, 20 Nov 2009 15:57:19 -0800, "CW" <[email protected]>
> wrote:
> >In any case, if you were a professional chef, you would work in the company
> >of professional dishwashers.
> >
>
> Okay, now you've crossed the line from ignorant to idiot.
>
> See ya!
I get it now... You're not promoting the use of a tool, you IS one!
On Fri, 20 Nov 2009 15:57:19 -0800, "CW" <[email protected]>
wrote:
>
><[email protected]> wrote in message
>news:[email protected]...
>> On Fri, 20 Nov 2009 17:56:11 -0500, "J. Clarke"
>> <[email protected]> wrote:
>>
>>>[email protected] wrote:
>>>> On Fri, 20 Nov 2009 15:54:05 -0600, Swingman <[email protected]> wrote:
>>>>
>>>>> [email protected] wrote:
>>>>>> On Fri, 20 Nov 2009 08:05:28 -0600, Swingman <[email protected]> wrote:
>>>>>>
>>>>>>> Larry Jaques wrote:
>>>>>>>
>>>>>>>
>>>>>>>> An expert friend of mine (he married an Eyetalyun gal who likes to
>>>>>>>> cook) just told me last night how he soaks cloves of garlic in
>>>>>>>> water before peeling them. It makes the job even easier. And
>>>>>>>> when you'er making James Beard's "Chicken with 40 cloves of
>>>>>>>> garlic" recipe, that counts heavily.
>>>>>>> The expert way is to lay a garlic clove on the chopping board,
>>>>>>> whack it once with the flat part of the knife, and the skin falls
>>>>>>> right off ... there is no need to do anything else.
>>>>>>
>>>>>> This is how professional chefs do it these days. That old
>>>>>> traditional knife trick is for show.
>>>>>>
>>>>>> http://www.garlicdude.com/amezrolgarpe.html
>>>>>
>>>>> Nah ... just another fad gadget to clean, and the knife doesn't cost
>>>>> extra.
>>>>
>>>> As I said, this is how PROFESSIONAL chefs all do it. I wasn't kidding.
>>>> They pretty much all use it. Time is everything in a restaurant
>>>> kitchen. The EZ Rol has been around for quite a while. It's hardly a
>>>> fad gadget.
>>>
>>>If you're working a restaurant kitchen where you really need to peel six
>>>at
>>>a time perhaps.
>>
>> You really need to try one before making any judgements. It works so
>> well that people are generally stunned and laugh with surprise the
>> first couple of times they use it. It seems like magic. Yes, it really
>> works THAT well. many folks find they are suddenly a lot more generous
>> with the garlic in their cooking, because it's so easy, and actually
>> kind of fun.
>>
>> It's about as difficult to clean as anything else you toss in the
>> diswasher. Cleaning by hand is about as hard as cleaning a butter
>> knife.
>>
>
>In any case, if you were a professional chef, you would work in the company
>of professional dishwashers.
>
Okay, now you've crossed the line from ignorant to idiot.
See ya!
Larry Jaques <novalidaddress@di\/ersify.com> said:
>On Tue, 17 Nov 2009 19:56:26 -0500, the infamous Greg
>G.<[email protected]> scrawled the following:
>
>>Pat Barber said:
>>
>>>Verizon management has acknowledged that the land line business
>>>is gone....
>>>
>>>Never coming back.
>>>
>>>We are now down to 2 major wireless carriers and the cost of
>>>talking is 200% higher than with a land line.
>>>
>>>People don't want a phone...they want entertainment.
>>>
>>>So...how smart is the public ?
>>
>>They'll have to pry my land line phone out my cold, dead hands.
>>I put the cell under the rear tire and backed over it. Problem solved.
>
><titter> I hate cells, too, but I spend $100/year on one anyway. I
>keep it in the truck and only use it when some idiot client has given
>me wrong directions to get to their house out in BF Egypt. I got a
>$15 Tracfone and get the annual update for $89. After 3 years, I still
>have 600 minutes left of the 800 minutes I got the first year.
They've gotten better about eating pre-paid for minutes, never wanted
one enough to sign a contract. Girl I work with insists that I need
one, especially when on a road trip, which after Citi left me standing
on the dark streets of Miami earlier this year trying to buy gas, is
tempting.
>>No disappearing paid for minutes, no brain cancer, no interruptions
>>during that $100 dinner, no tracking my location, no theft invitation.
>>I'll call back at MY convenience. So when you hit a tree, drive into a
>>ditch, have flat tire or your battery dies - call AAA.
>
>Absolutely! Uh, wait a minute...did you say "$100 dinner"? <thud>
Well, I started at $50, but thought that sounded too cheap. Not often.
Hell, picked up McDonalds for three people last week and it was $25!
An $80 bar tab in Key West just about floored me as well. Hanging
around with them Sheilas ain't cheap. That's why I'm here. Can't
afford to go anywhere anymore. ;-)
Greg G.
Dave Balderstone said:
>In article <[email protected]>, Greg G.
><[email protected]> wrote:
>
>> >Good for keeping cats out of gardens, though.
>>
>> Does it work for rabbits? Cute little bastards...
>
>Dunno about rabbits. I haven't grown it for about 15 - 16 years, but
>I've had pet rabbits in that time period (have one now) and them
>bastards will eat about anything that grows.
Yep. It did.
>It's actually a quite attractive plant. Kinda blueish green, small
>lobed leaves with small yellow flowers. When I was in Vancouver we had
>it in the garden and it grew about 3 foot high by 3 foot wide. Very
>aromatic smell. Horrible taste.
I've quite a few ornamentals, but it would rot in the ground here.
High humidity, clay soils, wet roots. Might just help in warding off
the evil spirits, however. I mess with garden/horticulture stuff too:
http://webpages.charter.net/videodoctor/images/Garden1.jpg
Greg G.
jo4hn said:
>Greg G. wrote:
>> jo4hn said:
>>
>>> We keep one of each. Fire before last, the cell towers burned down.
>>> Last fire, the phone wires (poles) went. Great stuff.
>>> comm whiz,
>>> jo4hn
>>
>> Where do you live? Seminole, Florida or the Sierra Nevadas?
>> That's a lot of fires...
>>
>>
>> Greg G.
>Southern California. East of LA about 70 miles on I10, then turn left
>and go up to 7000 feet elevation in the San Bernardino National Forest.
> Desert mountain mixed conifer and deciduous (mainly white oak) forest.
> We get some rain in the fall and 5 to 20 feet of snow in the winter.
>No other precipitation.
>
>The forest service and local forestry groups have finally started to try
>to maintain and thin the forest. It's tough to let stuff burn if there
>is a chance that it will get out of control. Our town now has a ring
>around it of areas with little brush and healthy trees. All we have to
>do now is maintain it. A small price for living in paradise.
Helped watch over a friend's B&B a couple of years ago in the Sierra
Nevada's; there were fires and warnings all around. Dry as heck.
Great weather, out in the middle nowhere next to a National Park, lots
of hummingbirds, a stocked rainbow trout stream, and dry as heck.
Puddling butterflies, big-ass sequoia trees, no traffic, mountains,
smoke, and dry as heck. ;-)
>good luck to us,
I'll say.
Greg G.
Larry Jaques wrote:
> On Tue, 17 Nov 2009 21:31:02 -0500, the infamous Greg
> G.<[email protected]> scrawled the following:
>
>> (For a toe tapping dystopian scenario, listen to Steely Dan, King of
>> the World - 1976)
>
> Iffen it's a toe tappin' dystopian scenario you're wanting, me boyo,
> listen to King Crimson's "21st Century Schizoid Man". It's my Fripp
> and Wesson. </poetic license>
If, by "toe tappin'" you mean a song where the band sounds like it's running down a long and
randomly winding staircase while they're playing their instruments, then yeah, it's a
toe-tapper all right! What glorious chaos. :-)
--
Free bad advice available here.
To reply, eat the taco.
http://www.flickr.com/photos/bbqboyee/
Greg G. wrote:
> I have to drive so far to get decent food I just eat crap at home
> mostly. (12-20 miles) And I live 10 miles from downtown.
There's no need for that. You can enjoy better food at home than you can
buy in any franchise junk shop - and you can waste less time (and spend
less) on it than you would spend driving to and from any place more than
a mile away for junk...
I hate to cook and love to eat - and on consulting stints usually ended
up in an apartment and discovered with a little help (actually a _lot_
of help) from co-workers that I could eat really well on the cheap and
not need to spend more than about ten minutes on preparation. I'll be
glad to share a couple of favorites if you don't mind a couple of
non-spam (pun intended) e-mails.
I'm seeing an opportunity to get even for the software you sent. :)
--
Morris Dovey
DeSoto Solar
DeSoto, Iowa USA
http://www.iedu.com/DeSoto/
In article <[email protected]>,
<[email protected]> wrote:
> You really need to try one before making any judgements. It works so
> well that people are generally stunned and laugh with surprise the
> first couple of times they use it. It seems like magic. Yes, it really
> works THAT well. many folks find they are suddenly a lot more generous
> with the garlic in their cooking, because it's so easy, and actually
> kind of fun.
>
> It's about as difficult to clean as anything else you toss in the
> diswasher. Cleaning by hand is about as hard as cleaning a butter
> knife.
Have shares in the company, do you?
Pressing slightly on a clove with the knife I already have out as part
of my prep without having to buy, store, locate and use a one trick
pony seems like magic to me.
And, I'm cleaning the knife anyway...
I appreciate you like the thing. I have absolutely no use for it.
In article <[email protected]>,
<[email protected]> wrote:
> On Sat, 21 Nov 2009 19:03:17 -0600, Dave Balderstone
> <dave@N_O_T_T_H_I_Sbalderstone.ca> wrote:
>
> >In article <[email protected]>,
> ><[email protected]> wrote:
> >
> >> On Sat, 21 Nov 2009 15:06:37 -0700, Just Wondering
> >> <[email protected]> wrote:
> >>
> >> >Larry Jaques wrote:
> >> >> On Fri, 20 Nov 2009 08:05:28 -0600, the infamous Swingman
> >> >> <[email protected]> scrawled the following:
> >> >>
> >> >>> Larry Jaques wrote:
> >> >>>
> >> >>> The expert way is to lay a garlic clove on the chopping board, whack
> >> >>> it
> >> >>> once with the flat part of the knife, and the skin falls right off ...
> >> >>> there is no need to do anything else.
> >> >>
> >> >> Well, I'd love to see a Youtube vid of that little tip, sir. When
> >> >> should we expect to see it?
> >> >>
> >> Here ya go!
> >>
> >> http://www.youtube.com/watch?v=3jafB5mquzI&feature=related
> >>
> >
> >Oh, that's so much easier than smashing a clove with a knife.
> >
>
> Glad you think so. Everybody I know that has tried one agrees!
Welcome to the kill-file.
<[email protected]> wrote in message
news:[email protected]...
> On Fri, 20 Nov 2009 17:56:11 -0500, "J. Clarke"
> <[email protected]> wrote:
>
>>[email protected] wrote:
>>> On Fri, 20 Nov 2009 15:54:05 -0600, Swingman <[email protected]> wrote:
>>>
>>>> [email protected] wrote:
>>>>> On Fri, 20 Nov 2009 08:05:28 -0600, Swingman <[email protected]> wrote:
>>>>>
>>>>>> Larry Jaques wrote:
>>>>>>
>>>>>>
>>>>>>> An expert friend of mine (he married an Eyetalyun gal who likes to
>>>>>>> cook) just told me last night how he soaks cloves of garlic in
>>>>>>> water before peeling them. It makes the job even easier. And
>>>>>>> when you'er making James Beard's "Chicken with 40 cloves of
>>>>>>> garlic" recipe, that counts heavily.
>>>>>> The expert way is to lay a garlic clove on the chopping board,
>>>>>> whack it once with the flat part of the knife, and the skin falls
>>>>>> right off ... there is no need to do anything else.
>>>>>
>>>>> This is how professional chefs do it these days. That old
>>>>> traditional knife trick is for show.
>>>>>
>>>>> http://www.garlicdude.com/amezrolgarpe.html
>>>>
>>>> Nah ... just another fad gadget to clean, and the knife doesn't cost
>>>> extra.
>>>
>>> As I said, this is how PROFESSIONAL chefs all do it. I wasn't kidding.
>>> They pretty much all use it. Time is everything in a restaurant
>>> kitchen. The EZ Rol has been around for quite a while. It's hardly a
>>> fad gadget.
>>
>>If you're working a restaurant kitchen where you really need to peel six
>>at
>>a time perhaps.
>
> You really need to try one before making any judgements. It works so
> well that people are generally stunned and laugh with surprise the
> first couple of times they use it. It seems like magic. Yes, it really
> works THAT well. many folks find they are suddenly a lot more generous
> with the garlic in their cooking, because it's so easy, and actually
> kind of fun.
>
> It's about as difficult to clean as anything else you toss in the
> diswasher. Cleaning by hand is about as hard as cleaning a butter
> knife.
>
In any case, if you were a professional chef, you would work in the company
of professional dishwashers.
On Sat, 21 Nov 2009 19:03:17 -0600, Dave Balderstone
<dave@N_O_T_T_H_I_Sbalderstone.ca> wrote:
>In article <[email protected]>,
><[email protected]> wrote:
>
>> On Sat, 21 Nov 2009 15:06:37 -0700, Just Wondering
>> <[email protected]> wrote:
>>
>> >Larry Jaques wrote:
>> >> On Fri, 20 Nov 2009 08:05:28 -0600, the infamous Swingman
>> >> <[email protected]> scrawled the following:
>> >>
>> >>> Larry Jaques wrote:
>> >>>
>> >>> The expert way is to lay a garlic clove on the chopping board, whack it
>> >>> once with the flat part of the knife, and the skin falls right off ...
>> >>> there is no need to do anything else.
>> >>
>> >> Well, I'd love to see a Youtube vid of that little tip, sir. When
>> >> should we expect to see it?
>> >>
>> Here ya go!
>>
>> http://www.youtube.com/watch?v=3jafB5mquzI&feature=related
>>
>
>Oh, that's so much easier than smashing a clove with a knife.
>
Glad you think so. Everybody I know that has tried one agrees!
On Fri, 20 Nov 2009 17:56:11 -0500, "J. Clarke"
<[email protected]> wrote:
>[email protected] wrote:
>> On Fri, 20 Nov 2009 15:54:05 -0600, Swingman <[email protected]> wrote:
>>
>>> [email protected] wrote:
>>>> On Fri, 20 Nov 2009 08:05:28 -0600, Swingman <[email protected]> wrote:
>>>>
>>>>> Larry Jaques wrote:
>>>>>
>>>>>
>>>>>> An expert friend of mine (he married an Eyetalyun gal who likes to
>>>>>> cook) just told me last night how he soaks cloves of garlic in
>>>>>> water before peeling them. It makes the job even easier. And
>>>>>> when you'er making James Beard's "Chicken with 40 cloves of
>>>>>> garlic" recipe, that counts heavily.
>>>>> The expert way is to lay a garlic clove on the chopping board,
>>>>> whack it once with the flat part of the knife, and the skin falls
>>>>> right off ... there is no need to do anything else.
>>>>
>>>> This is how professional chefs do it these days. That old
>>>> traditional knife trick is for show.
>>>>
>>>> http://www.garlicdude.com/amezrolgarpe.html
>>>
>>> Nah ... just another fad gadget to clean, and the knife doesn't cost
>>> extra.
>>
>> As I said, this is how PROFESSIONAL chefs all do it. I wasn't kidding.
>> They pretty much all use it. Time is everything in a restaurant
>> kitchen. The EZ Rol has been around for quite a while. It's hardly a
>> fad gadget.
>
>If you're working a restaurant kitchen where you really need to peel six at
>a time perhaps.
You really need to try one before making any judgements. It works so
well that people are generally stunned and laugh with surprise the
first couple of times they use it. It seems like magic. Yes, it really
works THAT well. many folks find they are suddenly a lot more generous
with the garlic in their cooking, because it's so easy, and actually
kind of fun.
It's about as difficult to clean as anything else you toss in the
diswasher. Cleaning by hand is about as hard as cleaning a butter
knife.
[email protected] wrote:
> On Fri, 20 Nov 2009 17:56:11 -0500, "J. Clarke"
> <[email protected]> wrote:
>
>> [email protected] wrote:
>>> On Fri, 20 Nov 2009 15:54:05 -0600, Swingman <[email protected]> wrote:
>>>
>>>> [email protected] wrote:
>>>>> On Fri, 20 Nov 2009 08:05:28 -0600, Swingman <[email protected]>
>>>>> wrote:
>>>>>
>>>>>> Larry Jaques wrote:
>>>>>>
>>>>>>
>>>>>>> An expert friend of mine (he married an Eyetalyun gal who likes
>>>>>>> to cook) just told me last night how he soaks cloves of garlic
>>>>>>> in water before peeling them. It makes the job even easier.
>>>>>>> And when you'er making James Beard's "Chicken with 40 cloves of
>>>>>>> garlic" recipe, that counts heavily.
>>>>>> The expert way is to lay a garlic clove on the chopping board,
>>>>>> whack it once with the flat part of the knife, and the skin falls
>>>>>> right off ... there is no need to do anything else.
>>>>>
>>>>> This is how professional chefs do it these days. That old
>>>>> traditional knife trick is for show.
>>>>>
>>>>> http://www.garlicdude.com/amezrolgarpe.html
>>>>
>>>> Nah ... just another fad gadget to clean, and the knife doesn't
>>>> cost extra.
>>>
>>> As I said, this is how PROFESSIONAL chefs all do it. I wasn't
>>> kidding. They pretty much all use it. Time is everything in a
>>> restaurant kitchen. The EZ Rol has been around for quite a while.
>>> It's hardly a fad gadget.
>>
>> If you're working a restaurant kitchen where you really need to peel
>> six at a time perhaps.
>
> You really need to try one before making any judgements. It works so
> well that people are generally stunned and laugh with surprise the
> first couple of times they use it. It seems like magic. Yes, it really
> works THAT well. many folks find they are suddenly a lot more generous
> with the garlic in their cooking, because it's so easy, and actually
> kind of fun.
Maybe it does, but the difficulty of peeling garlic has never seemed to me
to be any sort of obstacle to its use--if it is for you you're doing it
wrong.
> It's about as difficult to clean as anything else you toss in the
> diswasher. Cleaning by hand is about as hard as cleaning a butter
> knife.
Lew Hodgett wrote:
> So share already.<G>
In the best of woodworking traditions, tools are required. In this case
a crock pot that will cook for a pre-set time and then go into
"keep-warm" mode. I bought mine at Wal-Mart in Newton, Iowa for (IIRC)
about US$25. It was money well spent.
This recipe was a group response from the guys in the Maytag R&D
Software Group. Do NOT attempt to make this when you will be home all
day! If you do, it'll make you crazy - but it's great to come home to.
Before you go to work...
Into a crock pot (in this order):
A half cup of water.
A good (heaping) handful of small (washed) potatoes.
A small cut up onion.
One smashed garlic clove.
A couple or three cut-up carrots.
A couple or three cut up celery stalks.
A 3 - 5 pound chuck roast.
Light sprinkling of salt and pepper.
Put the lid on the crock pot, turn it on to cook for five hours and go
to work.
Prep time should be between five an ten minutes. Wash hands before and
after prep to keep healthy and not smell like onions/garlic all day.
After the first time, adjust the recipe to suit your own likes. It's
actually pretty difficult to screw up.
A five pound pot roast won't last as long as you might think. :)
--
Morris Dovey
DeSoto Solar
DeSoto, Iowa USA
http://www.iedu.com/DeSoto/
On Fri, 20 Nov 2009 18:36:39 -0500, "J. Clarke"
<[email protected]> wrote:
>[email protected] wrote:
>> On Fri, 20 Nov 2009 17:56:11 -0500, "J. Clarke"
>> <[email protected]> wrote:
>>
>>> [email protected] wrote:
>>>> On Fri, 20 Nov 2009 15:54:05 -0600, Swingman <[email protected]> wrote:
>>>>
>>>>> [email protected] wrote:
>>>>>> On Fri, 20 Nov 2009 08:05:28 -0600, Swingman <[email protected]>
>>>>>> wrote:
>>>>>>
>>>>>>> Larry Jaques wrote:
>>>>>>>
>>>>>>>
>>>>>>>> An expert friend of mine (he married an Eyetalyun gal who likes
>>>>>>>> to cook) just told me last night how he soaks cloves of garlic
>>>>>>>> in water before peeling them. It makes the job even easier.
>>>>>>>> And when you'er making James Beard's "Chicken with 40 cloves of
>>>>>>>> garlic" recipe, that counts heavily.
>>>>>>> The expert way is to lay a garlic clove on the chopping board,
>>>>>>> whack it once with the flat part of the knife, and the skin falls
>>>>>>> right off ... there is no need to do anything else.
>>>>>>
>>>>>> This is how professional chefs do it these days. That old
>>>>>> traditional knife trick is for show.
>>>>>>
>>>>>> http://www.garlicdude.com/amezrolgarpe.html
>>>>>
>>>>> Nah ... just another fad gadget to clean, and the knife doesn't
>>>>> cost extra.
>>>>
>>>> As I said, this is how PROFESSIONAL chefs all do it. I wasn't
>>>> kidding. They pretty much all use it. Time is everything in a
>>>> restaurant kitchen. The EZ Rol has been around for quite a while.
>>>> It's hardly a fad gadget.
>>>
>>> If you're working a restaurant kitchen where you really need to peel
>>> six at a time perhaps.
>>
>> You really need to try one before making any judgements. It works so
>> well that people are generally stunned and laugh with surprise the
>> first couple of times they use it. It seems like magic. Yes, it really
>> works THAT well. many folks find they are suddenly a lot more generous
>> with the garlic in their cooking, because it's so easy, and actually
>> kind of fun.
>
>Maybe it does, but the difficulty of peeling garlic has never seemed to me
>to be any sort of obstacle to its use--if it is for you you're doing it
>wrong.
>
Feel free to stumble about in the dark.
>> It's about as difficult to clean as anything else you toss in the
>> diswasher. Cleaning by hand is about as hard as cleaning a butter
>> knife.
On Sat, 21 Nov 2009 09:07:21 -0800, "Lew Hodgett"
<[email protected]> wrote:
>> Which leads me to ask. Why has no one mentioned Lee Valley's Garlic
>> Mincer?
Possibly. But, until I experience categorical evidence to the
contrary, it fills my needs, as limited as they are.
[email protected] wrote:
> On Fri, 20 Nov 2009 18:36:39 -0500, "J. Clarke"
> <[email protected]> wrote:
<snip>
>> Maybe it does, but the difficulty of peeling garlic has never seemed
>> to me to be any sort of obstacle to its use--if it is for you you're
>> doing it wrong.
>>
>
> Feel free to stumble about in the dark.
And another Internet religion is born.
Greg G. wrote:
> Morris Dovey said:
>
>> Greg G. wrote:
>>
>>> I have to drive so far to get decent food I just eat crap at home
>>> mostly. (12-20 miles) And I live 10 miles from downtown.
>>
>> There's no need for that. You can enjoy better food at home than you can
>> buy in any franchise junk shop - and you can waste less time (and spend
>> less) on it than you would spend driving to and from any place more than
>> a mile away for junk...
>
> Don't get the idea I eat potato chips and beer at home. I keep a half
> dozen varieties of beans and peas, potatoes, rice, cheeses, breads
> around. Things with a short shelf-life don't make it often. Sometimes
> I'll make a large batch of spaghetti or lasagne and freeze it in meal
> sized blocks. Sometimes I don't feel like messing with it at all and
> eat a to-go burger. Eating out could be the only predictable social
> life I would have otherwise. :) I'd never leave the house.
Want to liven up your life? Pick up a bag of salad at the supermarket
and invite one of the gals from work over for a (pot roast) supper
sometime. She _will_ tell her friends about it, and you should be
prepared to deal with the other gals trying to wrangle dinner
invitations. :)
> Hey, I even have Raman noodles. ;)
Friends don't let friends eat Raman noodles. Yes, they'll keep your
belly button separated from your spine, but they have _zip_ nutritional
value. You can find Raman noodle soups (just add water and microwave)
and they're about as nutritional as the water you add. Don't do that to
yourself!
>> I hate to cook and love to eat - and on consulting stints usually ended
>> up in an apartment and discovered with a little help (actually a _lot_
>> of help) from co-workers that I could eat really well on the cheap and
>> not need to spend more than about ten minutes on preparation. I'll be
>> glad to share a couple of favorites if you don't mind a couple of
>> non-spam (pun intended) e-mails.
>
> I'm always open for something easy and good. (Like THAT ever happens.)
I've seen a fair number of recipes here - but not a lot of good basic
fare. I have some favorites and will post 'em here for peer review. I'm
really not much of a cook, but know for certain that eating well is a
fundamental requirement for thinking well - I just heard on PBS'
"Becoming Human" series that 25% of the human energy budget is used by
our brains, and that's worth more than just passing consideration...
> But when traveling you gotta go out just to meet the locals and such.
> I hate to cook, and eat to live. Mostly. If could take a green pill
> each day and dispense with eating I probably would for most meals.
I hear you - but it doesn't work that way. There's just no way to
sustain a 100+ pound human body on 1/10 ounce of anything - much less
keep it healthy and functional - and if eating is necessary, then it
might as well be enjoyable.
> But I can make biscuits that are fairly edible, and great popcorn!
> One reason I avoid cooking is that while waiting on something or
> another to steep, boil, or bake, I'll get distracted by a project or
> book or... and whatever I was preparing burns to a crisp. Less of a
> problem now with electronic times and such, but if you only knew...
You think I don't? I have a cheap little electronic timer with a belt
clip (bought at the recommendation of a PHLX software analyst) that
solved the problem for me. I'd put the food on to cook and go make
software in another room...
> Besides, isn't that women are for? <g,d,&r)
Hmm. You think your ex was the only gal who couldn't cook? Here's a
flash for you: of the women who _can_ cook, 50% have /below/ /average/
cooking skills!
> Send 'em on! (the recipes, that is.)
I posted my first. More to come later...
--
Morris Dovey
DeSoto Solar
DeSoto, Iowa USA
http://www.iedu.com/DeSoto/
Puckdropper wrote:
> Robatoy <[email protected]> wrote in
> news:[email protected]:
>
>> On Nov 20, 8:35 am, "Mike Marlow" <[email protected]>
>> wrote:
>>>
>>> BAH! Get manly and just grab hold of those things. Wash your hands
>>> with regular old white vinegar afterwards and off you go.
>>>
>>> --
>>>
>>> -Mike-
>>> [email protected]
>>
>> Vinegar??? on THESE hands??? That would ruin my manicure and take the
>> shine off my nail polish! You brute!
>>
>
> It's no wonder you want to stay in and play with the CNC instead of
> working with counter tops. Cutting holes and carrying large pieces of
> stone are bound to mess up your nail polish.
>
> FWIW, cutting the onion under running water did help kill the potency
> of the smell on my hands. I tried it last night. It's still there,
> but not anywhere near as distinctive as usual.
You could try PR88 or PR99.
Larry Jaques <novalidaddress@di\/ersify.com> said:
>On Tue, 17 Nov 2009 21:31:02 -0500, the infamous Greg
>G.<[email protected]> scrawled the following:
>>(For a toe tapping dystopian scenario, listen to Steely Dan, King of
>>the World - 1976)
>
>Iffen it's a toe tappin' dystopian scenario you're wanting, me boyo,
>listen to King Crimson's "21st Century Schizoid Man". It's my Fripp
>and Wesson. </poetic license>
Had the LP. It's gone. King Crimson, Brian Eno, Talking Heads, BOC.
Although toe tapping isn't the first thing that comes to mind...
Even Swingman would like the mixes on the Steely Dan stuff. Smooth,
layered, harmonic depth. Horns, back melodies, lyrics of sorts. No
wall of excruciating sound. Back when producers had ears.
Greg G.
On Tue, 17 Nov 2009 20:37:16 -0600, the infamous Dave Balderstone
<dave@N_O_T_T_H_I_Sbalderstone.ca> scrawled the following:
>In article <[email protected]>, CW
><[email protected]> wrote:
>
>> "RonB" <[email protected]> wrote in message
>> news:[email protected]...
>> > Your subject line got my attention. I'm supposed to receive my first
>> > federal stimulus (SS) deposit tomorrow.
>> >
>> > We have gone the opposite direction with phones. Last year we
>> > relocated to SE Kansas and started building our retirement home. We
>> > decided to use cells only until we moved into the new house. We moved
>> > in. It is wired for several phones, but after 1-1/2 years without a
>> > land-line we can't come up with a compelling reason to have one.
>>
>>
>> I can and if I lived in tornado alley like you do, it would be even more
>> important to me. Cell phone providers generally oversell their systems by
>> about 75%. Their thinking is that no more than 25% of their subscribers will
>> be using the phone at any one time. They are right, usually. In the case of
>> natural (or unnatural) disaster, the cell system gets so jammed that it is
>> useless. Many people will try to claim otherwise but I have seen it time
>> after time. Same will happen with emergency services due to the trunking
>> system many places are using. At least around here (Seattle) they were smart
>> enough to plan for that and they retained their old frequencies for backup.
>> I have a land line ($55 per month). I also have a cell phone ($16.50 per
>> month) that I use for most everything (including texting which is half rate
>> and long distance which is no additional charge) but I will not give up my
>> land line. In a disaster situation (such as the earthquake we had here some
>> years back) cell phones were, as usual, useless. Between my land line and 2
>> meter radio, communication was no problem.
>
>About four years ago we had a pretty serious blizzard hit the city.
>White out conditions, buses stopped running, schools closed.
>
>As it turned out, not only was every citizen on their cell trying to
>sort out picking up the kids, etc., but the emergency responders had
>decided the cellular system was the way to go for communications in an
>emergency.
Proof to Naily that CA isn't perfect! This is wonderful news. ;)
>Every radio station in town was asking people to stay off their cell
>phones so the cops and firefighters could use the circuits!
>
>Idiots...
My buddy in LoCal works for the emergency guys, RACES, in San Diego
County, CA, USA. They were able to convince the local idiots not to
do that same thing your guys did, so the fire, police, emergency crews
can now, finally, all talk to one another. Even during emergencies,
_and_ all at once! I don't recall the details, but it really helped
during the fires in recent years in SoCal.
--
When we are planning for posterity,
we ought to remember that virtue is not hereditary.
-- Thomas Paine
Pat Barber wrote:
> Verizon management has acknowledged that the land line business
> is gone....
>
> Never coming back.
>
> We are now down to 2 major wireless carriers and the cost of
> talking is 200% higher than with a land line.
>
> People don't want a phone...they want entertainment.
>
> So...how smart is the public ?
>
>
> RonB wrote:
>> Your subject line got my attention. I'm supposed to receive my first
>> federal stimulus (SS) deposit tomorrow.
>>
>> We have gone the opposite direction with phones. Last year we
>> relocated to SE Kansas and started building our retirement home. We
>> decided to use cells only until we moved into the new house. We moved
>> in. It is wired for several phones, but after 1-1/2 years without a
>> land-line we can't come up with a compelling reason to have one.
We keep one of each. Fire before last, the cell towers burned down.
Last fire, the phone wires (poles) went. Great stuff.
comm whiz,
jo4hn
Verizon management has acknowledged that the land line business
is gone....
Never coming back.
We are now down to 2 major wireless carriers and the cost of
talking is 200% higher than with a land line.
People don't want a phone...they want entertainment.
So...how smart is the public ?
RonB wrote:
> Your subject line got my attention. I'm supposed to receive my first
> federal stimulus (SS) deposit tomorrow.
>
> We have gone the opposite direction with phones. Last year we
> relocated to SE Kansas and started building our retirement home. We
> decided to use cells only until we moved into the new house. We moved
> in. It is wired for several phones, but after 1-1/2 years without a
> land-line we can't come up with a compelling reason to have one.
FrozenNorth <[email protected]> wrote in news:ZExNm.250206
[email protected]:
> Swingman wrote:
>>
>> The expert way is to lay a garlic clove on the chopping board, whack it
>> once with the flat part of the knife, and the skin falls right off ...
>> there is no need to do anything else.
>>
> Use a dedicated tool, I recommend a hammer.
>
A meat mallet would work in a pinch. ;-) The only difference between that
and a framing hammer is the size of the head.
Norm would have pnuematic garlic peelers.
Puckdropper
--
There are still idiots out there. Some of them even have a designer's
pencil.
"Dave in Houston" <[email protected]> wrote in message
news:[email protected]...
>
> "J. Clarke" <[email protected]> wrote in message
> news:[email protected]...
>> Dave in Houston wrote:
>>> "Swingman" <[email protected]> wrote in message
>>> news:[email protected]...
>>>
>>>> The expert way is to lay a garlic clove on the chopping
>>>> board, whack
>>>> it once with the flat part of the knife, and the skin falls
>>>> right
>>>> off ... there is no need to do anything else.
>>>
>>> I've found that squeezing individual cloves between my
>>> thumb and
>>> forefinger usually pops the skin loose - similar to the knife
>>> trick.
>>
>> What do you do for a hand workout? I've never had near that
>> much grip.
>
> Roll the clove back and forth a little while putting the
> pressure to it. It doesn't take a lot of practice to get a feel
> for the right amount of pressure.
> A little lemon-scented dishwashing liquid usually takes the
> oils and garlic smell off the hands.
>
> Dave in Houston
>
I've not found many reasons to peel a whole clove of garlic, other
than when I want it nicely sliced. I have a slicer gizmo that you
pop the peeled whole clove into, squeeze the handle, and out pops
the sliced pieces like sliced almonds. Otherwise, I just smash
the dudes with the side of a knife or my meat hammer's smooth side
and am done with it.
To peel the whole cloves, I've found the easiest way is to pop
them into a tube of latex rubber. You can buy the tubes at any
cooking place like Kitchen Collection, Williams and Sonoma etc.
It's cheap, quick to rinse out and lasts forever. When the clove
is inside the 1" or so tube, just roll it on the counter with your
hand for an instant and the friction between the latex inside and
the clove's skin loosens and removes the skin.
--
Nonny
What does it mean when drool runs
out of both sides of a drunken
Congressmans mouth?
The floor is level.
J. Clarke wrote:
> FrozenNorth wrote:
>> Swingman wrote:
>>> Larry Jaques wrote:
>>>
>>>
>>>> An expert friend of mine (he married an Eyetalyun gal who likes to
>>>> cook) just told me last night how he soaks cloves of garlic in water
>>>> before peeling them. It makes the job even easier. And when you'er
>>>> making James Beard's "Chicken with 40 cloves of garlic" recipe, that
>>>> counts heavily.
>>> The expert way is to lay a garlic clove on the chopping board, whack
>>> it once with the flat part of the knife, and the skin falls right
>>> off ... there is no need to do anything else.
>>>
>> Use a dedicated tool, I recommend a hammer.
>
> More force than you need to peel garlic. Just a light whack with the knife
> loosens the skin enough that it comes right off.
>
I must have forgotten the smiley face.
;-)
--
Froz...
The system will be down for 10 days for preventive maintenance.
"Swingman" <[email protected]> wrote in message
news:[email protected]...
> The expert way is to lay a garlic clove on the chopping board, whack it
> once with the flat part of the knife, and the skin falls right off ...
> there is no need to do anything else.
I've found that squeezing individual cloves between my thumb and
forefinger usually pops the skin loose - similar to the knife trick.
Dave in Houston
Swingman wrote:
> Larry Jaques wrote:
>
>
>> An expert friend of mine (he married an Eyetalyun gal who likes to
>> cook) just told me last night how he soaks cloves of garlic in water
>> before peeling them. It makes the job even easier. And when you'er
>> making James Beard's "Chicken with 40 cloves of garlic" recipe, that
>> counts heavily.
>
> The expert way is to lay a garlic clove on the chopping board, whack it
> once with the flat part of the knife, and the skin falls right off ...
> there is no need to do anything else.
>
Use a dedicated tool, I recommend a hammer.
--
Froz...
The system will be down for 10 days for preventive maintenance.
"J. Clarke" <[email protected]> wrote in message
news:[email protected]...
> Dave in Houston wrote:
>> "Swingman" <[email protected]> wrote in message
>> news:[email protected]...
>>
>>> The expert way is to lay a garlic clove on the chopping board, whack
>>> it once with the flat part of the knife, and the skin falls right
>>> off ... there is no need to do anything else.
>>
>> I've found that squeezing individual cloves between my thumb and
>> forefinger usually pops the skin loose - similar to the knife trick.
>
> What do you do for a hand workout? I've never had near that much grip.
Roll the clove back and forth a little while putting the pressure to it.
It doesn't take a lot of practice to get a feel for the right amount of
pressure.
A little lemon-scented dishwashing liquid usually takes the oils and
garlic smell off the hands.
Dave in Houston
Larry Jaques wrote:
> An expert friend of mine (he married an Eyetalyun gal who likes to
> cook) just told me last night how he soaks cloves of garlic in water
> before peeling them. It makes the job even easier. And when you'er
> making James Beard's "Chicken with 40 cloves of garlic" recipe, that
> counts heavily.
The expert way is to lay a garlic clove on the chopping board, whack it
once with the flat part of the knife, and the skin falls right off ...
there is no need to do anything else.
--
www.e-woodshop.net
Last update: 10/22/08
KarlC@ (the obvious)
FrozenNorth wrote:
> Swingman wrote:
>> Larry Jaques wrote:
>>
>>
>>> An expert friend of mine (he married an Eyetalyun gal who likes to
>>> cook) just told me last night how he soaks cloves of garlic in water
>>> before peeling them. It makes the job even easier. And when you'er
>>> making James Beard's "Chicken with 40 cloves of garlic" recipe, that
>>> counts heavily.
>>
>> The expert way is to lay a garlic clove on the chopping board, whack
>> it once with the flat part of the knife, and the skin falls right
>> off ... there is no need to do anything else.
>>
> Use a dedicated tool, I recommend a hammer.
More force than you need to peel garlic. Just a light whack with the knife
loosens the skin enough that it comes right off.
Dave in Houston wrote:
> "Swingman" <[email protected]> wrote in message
> news:[email protected]...
>
>> The expert way is to lay a garlic clove on the chopping board, whack
>> it once with the flat part of the knife, and the skin falls right
>> off ... there is no need to do anything else.
>
> I've found that squeezing individual cloves between my thumb and
> forefinger usually pops the skin loose - similar to the knife trick.
What do you do for a hand workout? I've never had near that much grip.
On Fri, 20 Nov 2009 08:35:40 -0500, the infamous "Mike Marlow"
<[email protected]> scrawled the following:
>
>"Robatoy" <[email protected]> wrote in message
>news:ff778cb4-7896-42f5-b3e2-486b31ae9f76@j19g2000yqk.googlegroups.com...
>
>
>> Keeping your hands wet with water while working with garlic and onions
>> won't allow any of the stinky juices to get into your skin.
>> Same thing goes for cutting boards. Wet first, then use. Makes sense
>> when you think about it.
>
>
>BAH! Get manly and just grab hold of those things. Wash your hands with
>regular old white vinegar afterwards and off you go.
Ayup, and I understand that lemon juice works as well. Vinegar is a
whole lot cheaper. Then again, MANLY men don't care if their hands
reek of garlic.
An expert friend of mine (he married an Eyetalyun gal who likes to
cook) just told me last night how he soaks cloves of garlic in water
before peeling them. It makes the job even easier. And when you'er
making James Beard's "Chicken with 40 cloves of garlic" recipe, that
counts heavily.
--
When we are planning for posterity,
we ought to remember that virtue is not hereditary.
-- Thomas Paine
FrozenNorth wrote:
> Swingman wrote:
>> Larry Jaques wrote:
>>
>>
>>> An expert friend of mine (he married an Eyetalyun gal who likes to
>>> cook) just told me last night how he soaks cloves of garlic in water
>>> before peeling them. It makes the job even easier. And when you'er
>>> making James Beard's "Chicken with 40 cloves of garlic" recipe, that
>>> counts heavily.
>>
>> The expert way is to lay a garlic clove on the chopping board, whack
>> it once with the flat part of the knife, and the skin falls right off
>> ... there is no need to do anything else.
>>
> Use a dedicated tool, I recommend a hammer.
What chopping knife means in expert chef speak: sharp garlic hammer.
--
www.e-woodshop.net
Last update: 10/22/08
KarlC@ (the obvious)
Robatoy said:
>On Nov 19, 5:45 pm, Morris Dovey <[email protected]> wrote:
>
>>
>> Friends don't let friends eat Raman noodles. Yes, they'll keep your
>> belly button separated from your spine, but they have _zip_ nutritional
>> value. You can find Raman noodle soups (just add water and microwave)
>> and they're about as nutritional as the water you add. Don't do that to
>> yourself!
>>
>
>Ramen = college food when the allotted food funds have been 'wasted'
>on getting 'wasted'.
>
>Now, I read the salt content on a raman package and I pretty near get
>heart palpitations.
>That shit will killya!
>
>I did learn to prepare KD in 142 different ways though. (Ah yes..those
>days when you could still buy 8 packages for $ 1.49)
Deja vu. Had this exchange two days ago. As I was "cooking" one of
the 6 for $1.25 packs - I'm guilty and fully aware of my crime.
142 ways, eh? You do realize you should publish a college cookbook.
There's money in them salt mines.
Greg G.
Robatoy said:
>On Nov 19, 4:43 pm, Morris Dovey <[email protected]> wrote:
>> Lew Hodgett wrote:
>> > So share already.<G>
>>
>> In the best of woodworking traditions, tools are required. In this case
>> a crock pot that will cook for a pre-set time and then go into
>> "keep-warm" mode. I bought mine at Wal-Mart in Newton, Iowa for (IIRC)
>> about US$25. It was money well spent.
>>
>> This recipe was a group response from the guys in the Maytag R&D
>> Software Group. Do NOT attempt to make this when you will be home all
>> day! If you do, it'll make you crazy - but it's great to come home to.
>>
>> Before you go to work...
>>
>> Into a crock pot (in this order):
>>
>> A half cup of water.
>> A good (heaping) handful of small (washed) potatoes.
>> A small cut up onion.
>> One smashed garlic clove.
>> A couple or three cut-up carrots.
>> A couple or three cut up celery stalks.
>> A 3 - 5 pound chuck roast.
>> Light sprinkling of salt and pepper.
>>
>
>WTF, Morris.. are you Dutch? <G>
>
>
>> Put the lid on the crock pot, turn it on to cook for five hours and go
>> to work.
>>
>> Prep time should be between five an ten minutes. Wash hands before and
>> after prep to keep healthy and not smell like onions/garlic all day.
>>
>
>Keeping your hands wet with water while working with garlic and onions
>won't allow any of the stinky juices to get into your skin.
>Same thing goes for cutting boards. Wet first, then use. Makes sense
>when you think about it.
Good idea worth trying. When I cook I end up smelling like garlic and
onions for three days. Wonder if that works with hypoid gear lube...
Greg G.
RonB wrote:
> On Nov 17, 8:34 am, Swingman <[email protected]> wrote:
>> RonB wrote:
>>> Your subject line got my attention. I'm supposed to receive my first
>>> federal stimulus (SS) deposit tomorrow.
>> Damn ... how much we getting? It follows that mine should be here next
>> week, but I knew nothing about it. It probably won't pay the phone bill. :(
>>
>> --www.e-woodshop.net
>> Last update: 10/22/08
>> KarlC@ (the obvious)
>
> SS = Social Security ;^}
That's what I'm talking about ... :)
How much? Gotta see what I can contribute to Robin Lee for xmas.
--
www.e-woodshop.net
Last update: 10/22/08
KarlC@ (the obvious)
Morris Dovey said:
>Greg G. wrote:
>
>> I have to drive so far to get decent food I just eat crap at home
>> mostly. (12-20 miles) And I live 10 miles from downtown.
>
>There's no need for that. You can enjoy better food at home than you can
>buy in any franchise junk shop - and you can waste less time (and spend
>less) on it than you would spend driving to and from any place more than
>a mile away for junk...
Don't get the idea I eat potato chips and beer at home. I keep a half
dozen varieties of beans and peas, potatoes, rice, cheeses, breads
around. Things with a short shelf-life don't make it often. Sometimes
I'll make a large batch of spaghetti or lasagne and freeze it in meal
sized blocks. Sometimes I don't feel like messing with it at all and
eat a to-go burger. Eating out could be the only predictable social
life I would have otherwise. :) I'd never leave the house.
Hey, I even have Raman noodles. ;)
>I hate to cook and love to eat - and on consulting stints usually ended
>up in an apartment and discovered with a little help (actually a _lot_
>of help) from co-workers that I could eat really well on the cheap and
>not need to spend more than about ten minutes on preparation. I'll be
>glad to share a couple of favorites if you don't mind a couple of
>non-spam (pun intended) e-mails.
I'm always open for something easy and good. (Like THAT ever happens.)
But when traveling you gotta go out just to meet the locals and such.
I hate to cook, and eat to live. Mostly. If could take a green pill
each day and dispense with eating I probably would for most meals.
But I can make biscuits that are fairly edible, and great popcorn!
One reason I avoid cooking is that while waiting on something or
another to steep, boil, or bake, I'll get distracted by a project or
book or... and whatever I was preparing burns to a crisp. Less of a
problem now with electronic times and such, but if you only knew...
Besides, isn't that women are for? <g,d,&r)
Send 'em on! (the recipes, that is.)
Greg G.
CW said:
>
>"RonB" <[email protected]> wrote in message
>news:[email protected]...
>> Your subject line got my attention. I'm supposed to receive my first
>> federal stimulus (SS) deposit tomorrow.
>>
>> We have gone the opposite direction with phones. Last year we
>> relocated to SE Kansas and started building our retirement home. We
>> decided to use cells only until we moved into the new house. We moved
>> in. It is wired for several phones, but after 1-1/2 years without a
>> land-line we can't come up with a compelling reason to have one.
>
>
>I can and if I lived in tornado alley like you do, it would be even more
>important to me. Cell phone providers generally oversell their systems by
>about 75%. Their thinking is that no more than 25% of their subscribers will
>be using the phone at any one time. They are right, usually. In the case of
>natural (or unnatural) disaster, the cell system gets so jammed that it is
>useless. Many people will try to claim otherwise but I have seen it time
>after time. Same will happen with emergency services due to the trunking
>system many places are using. At least around here (Seattle) they were smart
>enough to plan for that and they retained their old frequencies for backup.
>I have a land line ($55 per month). I also have a cell phone ($16.50 per
>month) that I use for most everything (including texting which is half rate
>and long distance which is no additional charge) but I will not give up my
>land line. In a disaster situation (such as the earthquake we had here some
>years back) cell phones were, as usual, useless. Between my land line and 2
>meter radio, communication was no problem.
Cell phones are no good when the towers blow down in a hurricane or
tornado, or are overloaded, as you point out.
You're on the right track with the radio! When the big one falls,
HAMs will be among the few not running around like decapitated
chickens. Keep a hank long wire antenna stashed for emergencies.
(For a toe tapping dystopian scenario, listen to Steely Dan, King of
the World - 1976)
Greg G.
Pat Barber said:
>Verizon management has acknowledged that the land line business
>is gone....
>
>Never coming back.
>
>We are now down to 2 major wireless carriers and the cost of
>talking is 200% higher than with a land line.
>
>People don't want a phone...they want entertainment.
>
>So...how smart is the public ?
They'll have to pry my land line phone out my cold, dead hands.
I put the cell under the rear tire and backed over it. Problem solved.
No disappearing paid for minutes, no brain cancer, no interruptions
during that $100 dinner, no tracking my location, no theft invitation.
I'll call back at MY convenience. So when you hit a tree, drive into a
ditch, have flat tire or your battery dies - call AAA.
Greg G.
In article <[email protected]>, Greg G.
<[email protected]> wrote:
> >Good for keeping cats out of gardens, though.
>
> Does it work for rabbits? Cute little bastards...
Dunno about rabbits. I haven't grown it for about 15 - 16 years, but
I've had pet rabbits in that time period (have one now) and them
bastards will eat about anything that grows.
It's actually a quite attractive plant. Kinda blueish green, small
lobed leaves with small yellow flowers. When I was in Vancouver we had
it in the garden and it grew about 3 foot high by 3 foot wide. Very
aromatic smell. Horrible taste.
On Nov 19, 4:49=A0pm, Robatoy <[email protected]> wrote:
> On Nov 19, 7:40=A0pm, Greg G.<[email protected]> wrote:
>
>
>
> > Dave Balderstone said:
>
> > >In article <[email protected]>, Greg G.
> > ><[email protected]> wrote:
>
> > >> Not sure how Cajun that is, no rue or crayfish?
>
> > >You mean roux, not rue... rue is one of the bitter herbs from the bibl=
e
> > >and tastes HORRIBLE.
>
> > Yeah, yeah. I caught that, and and course, so did Swingman.
> > Reminds me of Justin Wilson on PBS. =A0I gar-on-tee!
>
> > >Good for keeping cats out of gardens, though.
>
> > Does it work for rabbits? =A0Cute little bastards...
>
> > Greg G.
>
> My neighbours asked my daughter to "feed the rabbit" while they were
> away to Florida last week.
> It seems that their little girl has been taking good care of that
> rabbit.
> Farking thing lives in a cage originally designed for a family of
> Irish wolfhounds.
> I looked and thought..."how cute that the little wabbit is hiding
> behind the big black bean-bag chair in that there walk-in cage."
> It *is* the bean-bag chair.... I never knew those things got to be
> that huge.
> Oh... and those cute 'wabbit' poop-pellets?....GOLF balls!
I like rabbits, they taste just like cats.
Luigi in Portland
On Nov 19, 7:40=A0pm, Greg G.<[email protected]> wrote:
> Dave Balderstone said:
>
> >In article <[email protected]>, Greg G.
> ><[email protected]> wrote:
>
> >> Not sure how Cajun that is, no rue or crayfish?
>
> >You mean roux, not rue... rue is one of the bitter herbs from the bible
> >and tastes HORRIBLE.
>
> Yeah, yeah. I caught that, and and course, so did Swingman.
> Reminds me of Justin Wilson on PBS. =A0I gar-on-tee!
>
> >Good for keeping cats out of gardens, though.
>
> Does it work for rabbits? =A0Cute little bastards...
>
> Greg G.
My neighbours asked my daughter to "feed the rabbit" while they were
away to Florida last week.
It seems that their little girl has been taking good care of that
rabbit.
Farking thing lives in a cage originally designed for a family of
Irish wolfhounds.
I looked and thought..."how cute that the little wabbit is hiding
behind the big black bean-bag chair in that there walk-in cage."
It *is* the bean-bag chair.... I never knew those things got to be
that huge.
Oh... and those cute 'wabbit' poop-pellets?....GOLF balls!
Dave Balderstone said:
>In article <[email protected]>, Greg G.
><[email protected]> wrote:
>
>> Not sure how Cajun that is, no rue or crayfish?
>
>You mean roux, not rue... rue is one of the bitter herbs from the bible
>and tastes HORRIBLE.
Yeah, yeah. I caught that, and and course, so did Swingman.
Reminds me of Justin Wilson on PBS. I gar-on-tee!
>Good for keeping cats out of gardens, though.
Does it work for rabbits? Cute little bastards...
Greg G.
"Swingman" <[email protected]> wrote in message
news:[email protected]...
> Luigi Zanasi wrote:
>
>> I like rabbits, they taste just like cats.
>
> Be careful in Asia when you see "rabbit", in English, on a restaurant
> menu!
Be careful in England when you see chicken on the menu in an Asian
restaurant! Might be anything from cat to rat to canned cat food.
Oh, well, I'll have the tandoori rat today ...
LDosser wrote:
> "Swingman" <[email protected]> wrote in message
> news:[email protected]...
>> Luigi Zanasi wrote:
>>
>>> I like rabbits, they taste just like cats.
>>
>> Be careful in Asia when you see "rabbit", in English, on a restaurant
>> menu!
>
> Be careful in England when you see chicken on the menu in an Asian
> restaurant! Might be anything from cat to rat to canned cat food.
> Oh, well, I'll have the tandoori rat today ...
According to the authors of "Lobscouse and Spotted Dog", "bakers", as
culinary rat was known in the Royal Navy in Nelson's day, is actually not
bad at all.
Swingman wrote:
> Luigi Zanasi wrote:
>
>> I like rabbits, they taste just like cats.
>
> Be careful in Asia when you see "rabbit", in English, on a restaurant
> menu!
>
Really? Something like this:
<http://www.youtube.com/watch?v=Sd7MOYYoaoA>?
--
There is never a situation where having more rounds is a disadvantage
Rob Leatham
Swingman said:
>Greg G. wrote:
>> Swingman said:
>
>> Not sure how Cajun that is, no rue or crayfish? :) But sounds good.
>
>It's a Cajun touch alright, cher. I touched it, and I are one.
I believe ya; prolly stole it from the Poms, though. :)
>.... and that's "roux" to you! :)
Yea, I caught that - too late. My French/Cajun sucks.
Rue /is/ an aromatic medicinal herb, however; and less fattening. :-o
(Though about the same as red-eye gravy slathered over ham in Dixie.)
Greg G.
On Tue, 17 Nov 2009 18:10:26 -0800, the infamous "Lew Hodgett"
<[email protected]> scrawled the following:
>
>"Greg G." wrote:
>
>> They'll have to pry my land line phone out my cold, dead hands.
>
>Don't have a cell.
>
>Don't plan on getting one.
>
>Don't need an electronic nurse maid hooked on my belt.
>
>Call land line and leave message.
>
>May return it, may not.
>
>Customers' calls get returned.<G>
Amen! Since when did people deserve the right to annoy you at all
hours of the day, no matter where you were or what you were doing?
When I sit down with a client to talk, I ask them to first turn off
their cell phone so we weren't interrupted.
I have a phone in my room, but the ringer has been turned off for 35
years now. The office phone (dcom) ringer is turned off, but the
ringer in the living room is on. It's less annoying that way but I
still hear it. The other office phone (hagh) is turned way down.
Ditto the one in the living room.
I've learned not to jump whenever the phone rings, too. About 75% of
the time, it's some asshole marketeer or idiot Indian programmer who
wants to sell me something. The real calls get returned promptly.
When I see (caller ID) a call come in from an unknown number, I
immediately ask if it's a sales call, then proceed to tell them to put
my number on their Do Not Call List. I don't sit through their crap
at all any more. And when they continue to talk after I have said my
short, sweet little spiel, I hang up on them. High pressure people
suck and don't deserve a second of my time.
--
When we are planning for posterity,
we ought to remember that virtue is not hereditary.
-- Thomas Paine
"RonB" <[email protected]> wrote in message
news:[email protected]...
> Your subject line got my attention. I'm supposed to receive my first
> federal stimulus (SS) deposit tomorrow.
>
> We have gone the opposite direction with phones. Last year we
> relocated to SE Kansas and started building our retirement home. We
> decided to use cells only until we moved into the new house. We moved
> in. It is wired for several phones, but after 1-1/2 years without a
> land-line we can't come up with a compelling reason to have one.
I can and if I lived in tornado alley like you do, it would be even more
important to me. Cell phone providers generally oversell their systems by
about 75%. Their thinking is that no more than 25% of their subscribers will
be using the phone at any one time. They are right, usually. In the case of
natural (or unnatural) disaster, the cell system gets so jammed that it is
useless. Many people will try to claim otherwise but I have seen it time
after time. Same will happen with emergency services due to the trunking
system many places are using. At least around here (Seattle) they were smart
enough to plan for that and they retained their old frequencies for backup.
I have a land line ($55 per month). I also have a cell phone ($16.50 per
month) that I use for most everything (including texting which is half rate
and long distance which is no additional charge) but I will not give up my
land line. In a disaster situation (such as the earthquake we had here some
years back) cell phones were, as usual, useless. Between my land line and 2
meter radio, communication was no problem.
Lew Hodgett wrote:
> "Greg G." wrote:
>
>> They'll have to pry my land line phone out my cold, dead hands.
>
> Don't have a cell.
>
> Don't plan on getting one.
>
> Don't need an electronic nurse maid hooked on my belt.
>
> Call land line and leave message.
>
> May return it, may not.
>
> Customers' calls get returned.<G>
>
>
> Lew
>
>
>
I have a cell phone, which is turned on when I'm away from the house.
It allows family to contact me if an emergency arises. Beyond that,
it's for MY convenience if I need something - roadside assistance, for
example. Don't use it hardly at all otherwise, but it's there if I need
it. Minimal number of minutes on a plan that no longer is offered but
which I am allowed to keep, and low cost.
Matt
Mike Marlow said:
>
>"Greg G." <[email protected]> wrote in message
>news:[email protected]...
>
>>
>> I miss the Ponderosa that used to be down the street, and the salad
>> bar with all the trimmings. It shut down, as did the Chinese
>> restaurant. Didn;t hurt that my brother in law managed the place.
>>
>> I have to drive so far to get decent food I just eat crap at home
>> mostly. (12-20 miles) And I live 10 miles from downtown.
>>
>
>Argh!!! You're kidding? All that previous commentary on the standard junk
>food joints and you miss Ponderosa??? They're the worst at slimy steam
>table assortments, and worst cut shoe leather steaks. The only thing
>Ponderosa ever had going for it was that you could go up to the salad bar
>and refill all you wanted. Big deal - who cares about an all you can eat
>salad bar when you're actually paying for food?
The last time I ate at a Ponderosa was 23 years ago, apparently things
have changed since BIL managed one? We have a Golden Coral, and it's
in a part of town I won't venture into. It's fairly mediocre, gristly
stuff. Otherwise, nothing! That's it. Nada. Oh, I forgot, there's a
House of Pancakes. WooHoo. And a GawdAwful House. <shiver>
Even the Huddle Houses moved away.
Bars and pubs are the only things around here that have decent cooks
anymore, and I still have to drive 22 miles round trip.
P.S. - Salad IS food, just not the high dollar meat stuff. :)
Greg G.
RonB wrote:
> Your subject line got my attention. I'm supposed to receive my first
> federal stimulus (SS) deposit tomorrow.
Damn ... how much we getting? It follows that mine should be here next
week, but I knew nothing about it. It probably won't pay the phone bill. :(
--
www.e-woodshop.net
Last update: 10/22/08
KarlC@ (the obvious)
On Thu, 19 Nov 2009 13:28:41 -0500, the infamous Pat Barber
<[email protected]> scrawled the following:
>AT&T is the same story. I am referring to residential
>telephone service.
>
>Ask around to anybody under 30 yrs old, if they have a land line.
>
>DSL is currently delivered by the same tired old copper lines that folks
>used to talk on.
>
>At some point, wireless will deliver most internet service,
>not quite there yet but soon.
>
>Most major trunk lines are fiber these days.
>
>Which service do you think they prefer ???
>
>$12 per month for single line service.
>$80 per month for a couple of mobiles.
QWEST out here on the Left Coast says they get only $18 for a single
line service. By the time they send the bill to you, it's $46. I
wanted caller ID and it doesn't come alone, pick two other services
and pay $10/mo for them. Then taxes out the ass, local and fed,
connection fees for interstate lines, cheap phone surcharge for the
poor, yada yada yada.
Whenever I hear QWEST, I just automatically bend over now.
But those bastards are still only half the price of anyone's cellular
schedule, and cellular still isn't ready for prime time. I'm on
copper to stay, mon. (and fiber. They still don't have 7mbs DSL here
in my area yet, just 1.5. <sigh>)
--
When we are planning for posterity,
we ought to remember that virtue is not hereditary.
-- Thomas Paine
Mike Marlow said:
>
>"Greg G." <[email protected]> wrote in message
>news:[email protected]...
>
>>
>> I second that. What the he** was wrong the VHF/FM radios used
>> successfully for the past 40 years? Let me guess, some shill for the
>> telecom industry sold some bribe-taking pink-handed paper-shuffler on
>> the idea...
>>
>
>Of course, it couldn't possibly be that the fire departments and police
>agencies, etc. are in love with the idea of their own cell phones, can it?
>You started out right by asking about VHF radios, but you went astray. Back
>in those days, radio discipline was in order and for the most part the
>radios were used for genuinely official purposes. Now that cells are all
>over, the aforementioned agencies want them - not because some "shill" sold
>them, but because they want to be important. Conversations are private so
>there is no longer a "radio discipline" requirement for those using cells.
>The net is that you have tons of agencies using their official phones for
>all of their private use.
That was probably a big issue in the beginning. They're so cheap now
it makes little sense to persist. They should demand a log of all
calls to stop use of "company" materials for private use, but you
still have the problem of a inherently bad choice.
Greg G.
Morris Dovey said:
>Greg G. wrote:
>> Morris Dovey said:
>>
>Want to liven up your life? Pick up a bag of salad at the supermarket
>and invite one of the gals from work over for a (pot roast) supper
>sometime. She _will_ tell her friends about it, and you should be
>prepared to deal with the other gals trying to wrangle dinner
>invitations. :)
I tried that when I was young - never any women. Tried working two
jobs to meet a sane one, but technical jobs in the south attracted
zero women. The girl I work with and I code from home, so that
wouldn't work too well. Her only unmarried friends live in MA and PA
and CA. Customers are scattered over the country, none even in this
state. And that's why I go out! And that has its own share of evils...
And I won't /even/ elaborate there... And as one girl told me last
year, "You are geographically undesirable." Gee, thanks! (I don't
live in yuppy single's land, neighbors are Married With Children, and
I /really/ don't think they want their daughters messed with :) )
>> Hey, I even have Raman noodles. ;)
>
>Friends don't let friends eat Raman noodles. Yes, they'll keep your
>belly button separated from your spine, but they have _zip_ nutritional
>value. You can find Raman noodle soups (just add water and microwave)
>and they're about as nutritional as the water you add. Don't do that to
>yourself!
Ha! I know, that's why the smiley. Good for sodium and a trace of
niacin. Not much else, except when the sheilas and rug-munchers get
sick and can't keep anything else down..
>I've seen a fair number of recipes here - but not a lot of good basic
>fare. I have some favorites and will post 'em here for peer review. I'm
>really not much of a cook, but know for certain that eating well is a
>fundamental requirement for thinking well - I just heard on PBS'
>"Becoming Human" series that 25% of the human energy budget is used by
>our brains, and that's worth more than just passing consideration...
Yes, mother. :)
>> Besides, isn't that women are for? <g,d,&r)
>
>Hmm. You think your ex was the only gal who couldn't cook? Here's a
>flash for you: of the women who _can_ cook, 50% have /below/ /average/
>cooking skills!
And as usual, I beat the odds. :)
>> Send 'em on! (the recipes, that is.)
>
>I posted my first. More to come later...
I've actually had something very much like this - it was pretty good
and tender. I don't own a crock pot though. Kitchen utensils take a
back seat to tools/flight. Used to own kitchen stuff, and a cookbook
or two to boot, but life is a roller coaster & I'm a rolling stone...
Greg G.
"Pat Barber" <[email protected]> wrote in message
news:[email protected]...
> Verizon management has acknowledged that the land line business
> is gone....
>
> Never coming back.
Probably true for Verison. I suspect that AT&T might argue with that
thought especially since they now use those land lines to deliver TV, VOIP,
and faster than DSL internet service.
AT&T is the same story. I am referring to residential
telephone service.
Ask around to anybody under 30 yrs old, if they have a land line.
DSL is currently delivered by the same tired old copper lines that folks
used to talk on.
At some point, wireless will deliver most internet service,
not quite there yet but soon.
Most major trunk lines are fiber these days.
Which service do you think they prefer ???
$12 per month for single line service.
$80 per month for a couple of mobiles.
Leon wrote:
> "Pat Barber" <[email protected]> wrote in message
> news:[email protected]...
>> Verizon management has acknowledged that the land line business
>> is gone....
>>
>> Never coming back.
>
>
> Probably true for Verison. I suspect that AT&T might argue with that
> thought especially since they now use those land lines to deliver TV, VOIP,
> and faster than DSL internet service.
>
>
>
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