v for frequency?...

[rbowman]

On Sat, 22 Apr 2023 17:32:36 +0100, Max Demian wrote:

I wish you could still get \"baking liquid\" in the UK. Stork used to make
it, and then there was Flora Cuisine which was the same. It\'s a kind of
liquid margarine sold in plastic bottles you keep in the fridge.

amazon.com/dp/B09B79N9MB

Something like that? I see quite a few similar products but they\'re all a
gallon or larger sizes and seem to be from restaurant supply houses.

I think it was a US thing but in the early \'50s margarine came in a heavy
duty plastic bag with a capsule of yellow food coloring. You broke the
capsule and kneaded it into the margarine. The unaltered stuff is white
and looks like lard or Crisco, hardly appetizing. The dairy interests
didn\'t want it to look like butter. That didn\'t last long; apparently the
margarine makers could buy more politicians than the dairy people.

It\'s not because you\'re dirty,
It\'s not because you\'re clean,
It\'s because you have the whooping cough
And eat margarine.

https://pancocojams.blogspot.com/2018/11/the-its-not-because-youre-
dirtyits-not.html

The Gods only know how that bit of doggerel popped up in my mind this
morning.

 

[rbowman]

On Sat, 22 Apr 2023 07:05:43 -0700, John Larkin wrote:

On Sat, 22 Apr 2023 08:45:19 +0100, SH <i.love@spam.com> wrote:

On 22/04/2023 03:19, rbowman wrote:
On Fri, 21 Apr 2023 16:00:21 -0700, John Larkin wrote:

Some of their cheese is good but some is nasty stinky. Boursin is
great on crackers or bread. Ours is made in USA under franchise from
the French.

https://en.wikipedia.org/wiki/Cambozola

That\'s tasty and Costco usually has it. Gorgonzola is a little over
the top unless you crumble it in a salad or something. The Camembert
combination improves both.


Theres two versions of Gorgonzola,

Gorgonzola Dolce (Dolce is italian for sweet) is a younger gorgonzola,
much milder and less blue veining

Gorgonzola Piccante (Piccante is italian for spicy) is an older
gorgonzola, much stronger and far more blue veining

I prefer my penicillin by injection. That\'s less painful.

I\'ve had other varieties of cheese develop blue veining. They haven\'t
killed me yet. I also have a kefir lab experiment that\'s been going on for
years and a batch of sauerkraut doing whatever. It all makes for a complex
gut bioeme.

 

[rbowman]

On Sat, 22 Apr 2023 07:13:32 -0700, John Larkin wrote:

Nobody forces you to buy that stuff. Some people like it, especially
kids. Some people can\'t afford high-end cheese.

Make your own nachos with your own sauce.

Decades ago I had a recipe that used cottage cheese for the base to which
you added grated cheddar to make a sauce. I\'ve tried to replicate it from
memory a couple of times and wound up with a real mess.

 

[Rod Speed]

On Sun, 23 Apr 2023 04:04:07 +1000, rbowman <bowman@montana.com> wrote:

On Sat, 22 Apr 2023 17:32:36 +0100, Max Demian wrote:

I wish you could still get \"baking liquid\" in the UK. Stork used to make
it, and then there was Flora Cuisine which was the same. It\'s a kind of
liquid margarine sold in plastic bottles you keep in the fridge.

amazon.com/dp/B09B79N9MB

Something like that? I see quite a few similar products but they\'re all a
gallon or larger sizes and seem to be from restaurant supply houses.

I think it was a US thing but in the early \'50s margarine came in a heavy
duty plastic bag with a capsule of yellow food coloring. You broke the
capsule and kneaded it into the margarine. The unaltered stuff is white
and looks like lard or Crisco, hardly appetizing. The dairy interests
didn\'t want it to look like butter. That didn\'t last long; apparently the
margarine makers could buy more politicians than the dairy people.

It\'s not because you\'re dirty,
It\'s not because you\'re clean,
It\'s because you have the whooping cough
And eat margarine.

https://pancocojams.blogspot.com/2018/11/the-its-not-because-youre-
dirtyits-not.html

The Gods only know how that bit of doggerel popped up in my mind this
morning.

That\'s just the dementia. Nothing to worry about.

 

[rbowman]

On Sat, 22 Apr 2023 08:51:46 +0100, SH wrote:

My wife is always on ay me to eat more fruit and veg... I say theres
grapes in wine, apples in cider, pears in perry, cherries in cherry
brandy and grass in Cheese!

Wensleydale with cranberries is quite good. It only seems to appear around
Christmas but there is a goat cheese log with cranberries and cinnamon
that also works.

https://www.webmd.com/food-recipes/health-benefits-cranberries

That should be an easy sale...

 

[John Larkin]

On Sat, 22 Apr 2023 11:49:18 +1000, \"Rod Speed\"
<rod.speed.aaa@gmail.com> wrote:

On Sat, 22 Apr 2023 10:54:33 +1000, Scott Lurndal <scott@slp53.sl.home
wrote:

John Larkin <jlarkin@highlandSNIPMEtechnology.com> writes:
On Fri, 21 Apr 2023 22:51:34 +0100, Martin Brown
\'\'\'newspam\'\'\'@nonad.co.uk> wrote:

On 21/04/2023 14:22, Max Demian wrote:
On 21/04/2023 14:00, Joe wrote:
On Fri, 21 Apr 2023 02:40:06 +0100
\"Commander Kinsey\" <CK1@nospam.com> wrote:

Apparently their cheese tastes like cardboard.

I\'ve been to the US a few times, and never found any cheese other
than
Monterey Jack, which is of the Edam type i.e. rather mild. I\'m sure
there are others, but the supermarkets don\'t seem to stock them.

Don\'t they have something they call Cheddar? What is that like?

Yellow rubbery plastic - what did you expect?

Maybe 25 years ago. We have some really good cheeses now, often from
co-op dairies that start with really good milk.


Nothing beats wisconsin chedder, aged 15 years.

Wonder how they predict how much to make.

Same issue with Ron Zacapa 23-year rum. I guess they just servo the
price.

 

[Rod Speed]

On Sun, 23 Apr 2023 02:32:36 +1000, Max Demian <max_demian@bigfoot.com>
wrote:

On 22/04/2023 15:09, John Larkin wrote:
On 22 Apr 2023 02:12:15 GMT, rbowman <bowman@montana.com> wrote:

On Sat, 22 Apr 2023 00:54:33 GMT, Scott Lurndal wrote:

Nothing beats wisconsin chedder, aged 15 years.

I used to make a run over to Vermont to get rat trap cheese. The
country
stores would have a wheel of it and slice off a pound or whatever you
wanted. It would get you attention.

https://calefs.com/shop/calefs-cheese-deli/cheese-calefs-cheese-deli/rat-
trap/

I lived in Dover NH for years,and Calef\'s had some good cheese too. The
closest I can come around here is KerryGold Dubliner.
Kerrygold butter is good. They make the only decent soft spreadable
butter. The other soft stuff is cheap butter thinned with used motor
oil or something.
Kerrygold briefly sold a margerine here. I wrote them a nasty email
and it\'s gone now. I suspect they got a lot of similar emails.

I wish you could still get \"baking liquid\" in the UK. Stork used to make
it, and then there was Flora Cuisine which was the same. It\'s a kind of
liquid margarine sold in plastic bottles you keep in the fridge.

It makes making fairy cakes very easy. You just sieve the dry
ingredients into a bowl, crack the eggs in, pour the baking liquid in
and mix thoroughly. Then just put in paper cases in a baking tin.

Much easier than using butter or ordinary marge, which has to be at room
temperature and creamed with the sugar then beaten egg blended in before
adding the other ingredients. Then you have to add milk to get to the
right consistency to put in the baking cases.

I did at one time use olive oil like that when the recipe called for
butter or marg.

Worked fine, and the olive oil flavor was fine with a fruit cake.

 

[rbowman]

On Sat, 22 Apr 2023 06:54:32 -0700, John Larkin wrote:

Of course, some of the prices are insane, like $75 a pound. But some of
the foodies here will pay $600 for a bottle of wine, or $150 for a sushi
sitting or an afternoon high tea with silly little sandwiches.

Our upscale store packages pieces in plastic wrap and is canny enough to
size them so the sticker shock isn\'t too bad. Just don\'t think too hard
about the price per pound.

 

[rbowman]

On Sat, 22 Apr 2023 10:51:16 +0100, The Natural Philosopher wrote:

I have to say that since my childhood where we had Red Leicester,
Wensleydale, Cheddar, Stilton or Danish blue, plus a few goat and
processed cheeses, things have come on marvellously.

Must be over a hundred cheeses on sale that are not hard to find.

The local markets carry a fairly decent selection but the upscale Good
Foods Store really has a range. I try not to do the math to determine how
much per pound I paid for the $9 prewrapped piece.

 

[John Larkin]

On Sat, 22 Apr 2023 17:32:36 +0100, Max Demian
<max_demian@bigfoot.com> wrote:

On 22/04/2023 15:09, John Larkin wrote:
On 22 Apr 2023 02:12:15 GMT, rbowman <bowman@montana.com> wrote:

On Sat, 22 Apr 2023 00:54:33 GMT, Scott Lurndal wrote:

Nothing beats wisconsin chedder, aged 15 years.

I used to make a run over to Vermont to get rat trap cheese. The country
stores would have a wheel of it and slice off a pound or whatever you
wanted. It would get you attention.

https://calefs.com/shop/calefs-cheese-deli/cheese-calefs-cheese-deli/rat-
trap/

I lived in Dover NH for years,and Calef\'s had some good cheese too. The
closest I can come around here is KerryGold Dubliner.

Kerrygold butter is good. They make the only decent soft spreadable
butter. The other soft stuff is cheap butter thinned with used motor
oil or something.

Kerrygold briefly sold a margerine here. I wrote them a nasty email
and it\'s gone now. I suspect they got a lot of similar emails.

I wish you could still get \"baking liquid\" in the UK. Stork used to make
it, and then there was Flora Cuisine which was the same. It\'s a kind of
liquid margarine sold in plastic bottles you keep in the fridge.

It makes making fairy cakes very easy. You just sieve the dry
ingredients into a bowl, crack the eggs in, pour the baking liquid in
and mix thoroughly. Then just put in paper cases in a baking tin.

Much easier than using butter or ordinary marge, which has to be at room
temperature and creamed with the sugar then beaten egg blended in before
adding the other ingredients. Then you have to add milk to get to the
right consistency to put in the baking cases.

A long time ago in the USA, margerine was white and it was illegal to
color it. Sometimes it was sold with a little capsule of yellow die
that people could mix in themselves.

I like to use a coarse cheese grater to grate cold butter into flour,
and stir that up a little, to make biscuits. Use White Lily flour for
light southern-style biscuts, not the weapons-grade ones the yankees
make from hard wheat.

 

[rbowman]

On Sat, 22 Apr 2023 08:56:27 +0100, SH wrote:

I am extremely proud of my two daughters as they are 2 and 6 and neither
of them will eat any of this rubbish and will actually say to me I wand
Parmesan on my pasta or Cheddar on my crackers......

https://www.youtube.com/watch?v=VaT4xwCod2I

As far as the \'cheese products\' went Wispride wasn\'t too bad. However they
were bought by the Bel Group and I don\'t know if the brand even exists
anymore. It came in a brown ceramic crock with a spring bail that could be
repurposed. iirc you could get refills.

I like cheese but I dispense with the crackers so it has to stand on its
own merits.

 

[The Natural Philosopher]

On 22/04/2023 18:46, Cindy Hamilton wrote:

On 2023-04-22, John Larkin <jlarkin@highlandSNIPMEtechnology.com> wrote:

Same here in California. Most stores don\'t even offer the silly Kraft
goo, and have a huge range of local and imported cheeses, often with
advice and samples offered.

\"Most stores\" where you are, perhaps. I bet there are places in rural
and suburban California that have the full panoply of crappy Kraft cheeses.
And worse.

The Safeway in Oakland has Kraft singles, spray cheese, Cheez Whiz, the
whole nine yards.

I think the worst place I ever shopped was Sweden 57 varieties of
Pickled fish and rye bread. And that was it.

--
“The ultimate result of shielding men from the effects of folly is to
fill the world with fools.”

Herbert Spencer

 

[Rod Speed]

On Sun, 23 Apr 2023 00:23:33 +1000, Scott Lurndal <scott@slp53.sl.home>
wrote:

\"Rod Speed\" <rod.speed.aaa@gmail.com> writes:
On Sat, 22 Apr 2023 10:54:33 +1000, Scott Lurndal <scott@slp53.sl.home
wrote:

John Larkin <jlarkin@highlandSNIPMEtechnology.com> writes:
On Fri, 21 Apr 2023 22:51:34 +0100, Martin Brown
\'\'\'newspam\'\'\'@nonad.co.uk> wrote:

On 21/04/2023 14:22, Max Demian wrote:
On 21/04/2023 14:00, Joe wrote:
On Fri, 21 Apr 2023 02:40:06 +0100
\"Commander Kinsey\" <CK1@nospam.com> wrote:

Apparently their cheese tastes like cardboard.

I\'ve been to the US a few times, and never found any cheese other
than
Monterey Jack, which is of the Edam type i.e. rather mild. I\'m sure
there are others, but the supermarkets don\'t seem to stock them.

Don\'t they have something they call Cheddar? What is that like?

Yellow rubbery plastic - what did you expect?

Maybe 25 years ago. We have some really good cheeses now, often from
co-op dairies that start with really good milk.


Nothing beats wisconsin chedder, aged 15 years.

Wonder how they predict how much to make.

They can\'t make enough.

Why not ?

 

[John Larkin]

On Sat, 22 Apr 2023 17:46:32 GMT, Cindy Hamilton
<hamilton@invalid.com> wrote:

On 2023-04-22, John Larkin <jlarkin@highlandSNIPMEtechnology.com> wrote:

Same here in California. Most stores don\'t even offer the silly Kraft
goo, and have a huge range of local and imported cheeses, often with
advice and samples offered.

\"Most stores\" where you are, perhaps. I bet there are places in rural
and suburban California that have the full panoply of crappy Kraft cheeses.
And worse.

Sure. People have different tastes and different budgets. Some people
voluntarily drink Bud. Some people like that spray-can whipped cream
stuff.

The Safeway in Oakland has Kraft singles, spray cheese, Cheez Whiz, the
whole nine yards.

Kids like that sort of stuff. Do they still make Velveeta? I\'ve heard
of it being used on pipe threads.

Our Safeway (Diamond Heights) has a cheese island with some decent
stuff, but we go to Tower or Gus\'s or Canyon Market for better cheese.
(Those stores are still in America.) Safeway doesn\'t have Cowgirl or
really good gouda.

Safeway is for bulk shopping, milk and paper towels. Their rotesserie
chickens are OK and make great broth.

Furriners like to trash America, out of ignorance and jealousy. Based
on the time I\'ve spent in England and Ireland, the food is much better
here.

 

[Lasse Langwadt Christensen]

lørdag den 22. april 2023 kl. 21.02.02 UTC+2 skrev John Larkin:

On Sat, 22 Apr 2023 11:49:18 +1000, \"Rod Speed\"
rod.sp...@gmail.com> wrote:

On Sat, 22 Apr 2023 10:54:33 +1000, Scott Lurndal <sc...@slp53.sl.home
wrote:

John Larkin <jla...@highlandSNIPMEtechnology.com> writes:
On Fri, 21 Apr 2023 22:51:34 +0100, Martin Brown
\'\'\'newspam\'\'\'@nonad.co.uk> wrote:

On 21/04/2023 14:22, Max Demian wrote:
On 21/04/2023 14:00, Joe wrote:
On Fri, 21 Apr 2023 02:40:06 +0100
\"Commander Kinsey\" <C...@nospam.com> wrote:

Apparently their cheese tastes like cardboard.

I\'ve been to the US a few times, and never found any cheese other
than
Monterey Jack, which is of the Edam type i.e. rather mild. I\'m sure
there are others, but the supermarkets don\'t seem to stock them.

Don\'t they have something they call Cheddar? What is that like?

Yellow rubbery plastic - what did you expect?

Maybe 25 years ago. We have some really good cheeses now, often from
co-op dairies that start with really good milk.


Nothing beats wisconsin chedder, aged 15 years.

Wonder how they predict how much to make.
Same issue with Ron Zacapa 23-year rum. I guess they just servo the
price.

Zacapa is solera, and as far as i understand a rather wide interpretation of the concept
so on a fraction of a bottle is actually that old

 

[Peeler]

On 22 Apr 2023 18:56:16 GMT, lowbrowwoman, the endlessly driveling,
troll-feeding, senile idiot, blabbered again:

Our upscale store packages pieces in plastic wrap and is canny enough to
size them so the sticker shock isn\'t too bad. Just don\'t think too hard
about the price per pound.

Watch it, bigmouth, or you\'ll soon choke on your own shit that keeps coming
out of your big mouth!

--
Another one of the resident senile bigmouth\'s idiotic \"cool\" lines:
\"If you\'re an ax murderer don\'t leave souvenir photos on your phone.\"
\"MID: <k7ssc7F8mt9U3@mid.individual.net>\"

 

[Peeler]

On 22 Apr 2023 18:53:37 GMT, lowbrowwoman, the endlessly driveling,
troll-feeding, senile idiot, blabbered again:

The local markets carry a fairly decent selection but the upscale Good
Foods Store really has a range. I try not to do the math to determine how
much per pound I paid for the $9 prewrapped piece.

What is this? The gathering of the gossiping senile dodderers on Usenet? LOL

--
Yet another thrilling story from the resident senile gossip\'s thrilling
life:
\"Around here you have to be careful to lock your car toward the end of
summer or somebody will leave a grocery sack full of zucchini in it.\"

 

[Peeler]

On 22 Apr 2023 18:48:19 GMT, lowbrowwoman, the Endlessly Driveling Senile
Gossip



> As far as the \'cheese products\' went Wispride wasn\'t too bad.

Is it now about cheese, you ever off topic idiotic senile bigmouth? LOL

--
More of the senile gossip\'s absolutely idiotic senile blather:
\"I stopped for breakfast at a diner in Virginia when the state didn\'t do
DST. I remarked on the time difference and the crusty old waitress said
\'We keep God\'s time in Virginia.\'

I also lived in Ft. Wayne for a while.\"

MID: <t0tjfa$6r5$1@dont-email.me>

 

[Peeler]

On Sun, 23 Apr 2023 04:43:59 +1000, cantankerous trolling geezer Rodent
Speed, the auto-contradicting senile sociopath, blabbered, again:

<FLUSH the abnormal trolling senile cretin\'s latest trollshit unread>

--
\"Who or What is Rod Speed?
Rod Speed is an entirely modern phenomenon. Essentially, Rod Speed
is an insecure and worthless individual who has discovered he can
enhance his own self-esteem in his own eyes by playing \"the big, hard
man\" on the InterNet.\"
https://www.pcreview.co.uk/threads/rod-speed-faq.2973853/

 

[Peeler]

On 22 Apr 2023 19:02:57 GMT, lowbrowwoman, the endlessly driveling,
troll-feeding, senile idiot, blabbered again:


> Wensleydale with cranberries is quite good.

Is it now about cranberries, you abnormal gossiping washerwoman?

--
More of the resident senile gossip\'s absolutely idiotic endless blather
about herself:
\"My family and I traveled cross country in \'52, going out on the northern
route and returning mostly on Rt 66. We also traveled quite a bit as the
interstates were being built. It might have been slower but it was a lot
more interesting. Even now I prefer what William Least Heat-Moon called
the blue highways but it\'s difficult. Around here there are remnants of
the Mullan Road as frontage roads but I-90 was laid over most of it so
there is no continuous route. So far 93 hasn\'t been destroyed.\"
MID: <kae9ivF7suU1@mid.individual.net>