v for frequency?...

[The Natural Philosopher]

On 23/04/2023 01:15, rbowman wrote:

On Sat, 22 Apr 2023 19:46:30 +0100, The Natural Philosopher wrote:

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

You don\'t like surstromming?

I like some variety.
As Saki once said : \"Canada is all right, just not for the *whole* weekend\"

I feel the same about picked fish. I really enjoy it two or three times
a year. Thats enough.


--
Outside of a dog, a book is a man\'s best friend. Inside of a dog it\'s
too dark to read.

Groucho Marx

 

[Max Demian]

On 22/04/2023 22:23, Commander Kinsey wrote:

On Mon, 03 Apr 2023 13:00:34 +0100, NY <me@privacy.invalid> wrote:

\"charles\" <charles@candehope.me.uk> wrote in message
news:5a8f398474charles@candehope.me.uk...
In article <k8veanFk1r7U1@mid.individual.net>, alan_m
junk@admac.myzen.co.uk> wrote:
On 01/04/2023 13:17, Ian Jackson wrote:

Now that we\'re free from the oppressive jackboot dictatorship of the
EU, can we now not revert to the traditional cycles per second (c/s,
or simply \'cycles\', etc)?

We used units such as Hertz long before the UK ever joined the EEC.

Indeed - 1962 for me, when I started work

My parents\' portable radio, a Grundig Yacht Boy,

What has listening to the radio got to do with boys on boats?

I suppose it invokes tanned men on yachts. Maybe the boy is the cabin
boy. They had short wave bands which I suppose sailors need for weather
reports when they sail round the horn or whatever.

--
Max Demian

 

[The Natural Philosopher]

On 23/04/2023 12:42, Max Demian wrote:

On 22/04/2023 22:23, Commander Kinsey wrote:
On Mon, 03 Apr 2023 13:00:34 +0100, NY <me@privacy.invalid> wrote:

\"charles\" <charles@candehope.me.uk> wrote in message
news:5a8f398474charles@candehope.me.uk...
In article <k8veanFk1r7U1@mid.individual.net>, alan_m
junk@admac.myzen.co.uk> wrote:
On 01/04/2023 13:17, Ian Jackson wrote:

Now that we\'re free from the oppressive jackboot dictatorship of the
EU, can we now not revert to the traditional cycles per second (c/s,
or simply \'cycles\', etc)?

We used units such as Hertz long before the UK ever joined the EEC.

Indeed - 1962 for me, when I started work

My parents\' portable radio, a Grundig Yacht Boy,

What has listening to the radio got to do with boys on boats?

I suppose it invokes tanned men on yachts. Maybe the boy is the cabin
boy. They had short wave bands which I suppose sailors need for weather
reports when they sail round the horn or whatever.

Roger the cabin boy was always an antidote for the Horn.

--
New Socialism consists essentially in being seen to have your heart in
the right place whilst your head is in the clouds and your hand is in
someone else\'s pocket.

 

[Max Demian]

On 22/04/2023 08:51, 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!

What about tomato ketchup? Tomatoes are vegetables as well as fruit, so
it should count as two of your five a day!

--
Max Demian

 

[phister]

On Sun, 23 Apr 2023 13:05:22 +0100, The Natural Philosopher wrote:

On 23/04/2023 12:42, Max Demian wrote:
On 22/04/2023 22:23, Commander Kinsey wrote:
On Mon, 03 Apr 2023 13:00:34 +0100, NY <me@privacy.invalid> wrote:

\"charles\" <charles@candehope.me.uk> wrote in message
news:5a8f398474charles@candehope.me.uk...
In article <k8veanFk1r7U1@mid.individual.net>, alan_m
junk@admac.myzen.co.uk> wrote:
On 01/04/2023 13:17, Ian Jackson wrote:

Now that we\'re free from the oppressive jackboot dictatorship of
the EU, can we now not revert to the traditional cycles per
second (c/s,
or simply \'cycles\', etc)?

We used units such as Hertz long before the UK ever joined the EEC.

Indeed - 1962 for me, when I started work

My parents\' portable radio, a Grundig Yacht Boy,

What has listening to the radio got to do with boys on boats?

I suppose it invokes tanned men on yachts. Maybe the boy is the cabin
boy. They had short wave bands which I suppose sailors need for weather
reports when they sail round the horn or whatever.

Roger the cabin boy was always an antidote for the Horn.

Send me another scout, I have just burst this one.

 

[Peeler]

On Sun, 23 Apr 2023 12:42:02 +0100, Max Dumbian, the REAL dumb, notorious,
troll-feeding senile idiot, blathered again:

I suppose it invokes tanned men on yachts. Maybe the boy is the cabin
boy. They had short wave bands which I suppose sailors need for weather
reports when they sail round the horn or whatever.

More idiotic senile shit squeezed into this poor newsgroups!

--
Max Dumb having another senile moment:
\"It\'s the consistency of the shit that counts. Sometimes I don\'t need to
wipe, but I have to do so to tell. Also humans have buttocks to get
smeared due to our bipedalism.\"
MID: <6vydnWiYDoV1VUrDnZ2dnUU78QednZ2d@brightview.co.uk>
--
And yet another senile moment:
\"A fawn bowl will show piss a lot less than a white one.\"
MID: <tv1of3$1v4qg$1@dont-email.me>

 

[John Larkin]

On Sun, 23 Apr 2023 09:33:22 GMT, Cindy Hamilton
<hamilton@invalid.com> wrote:

On 2023-04-22, John Larkin <jlarkin@highlandSNIPMEtechnology.com> wrote:
On Sat, 22 Apr 2023 21:10:07 GMT, Cindy Hamilton
hamilton@invalid.com> wrote:

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

If you shop carefully, that spray-can whipped cream stuff isn\'t too bad.
You have to read the ingredient list.

It\'s good to keep some real heavy cream around for sauces and stuff. I
can whip it up, in a beaker with my immersion blender, in about a
minute.

I don\'t do that kind of cooking. I prefer sauces like chermoula
or chimichurri: light, bright, acidic, and herbal.

Not me. I don\'t like heavy, acidic flavors. I am biased towards sweet,
creamy, smooth. Mo is Italian and makes heavy red sauces that she
simmers down for hours. My fix is to dilute them about 3:1 with heavy
cream and add cheeses and garlic and tweak the spices, a light orange
color when it\'s edible.

She likes grapefruit juice, and I\'d prefer to die of thirst first.

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.

Of course they still make Velveeta. I have some in my fridge. My
husband used to like it in omelettes, but he\'s gone off it in favor
of Whole Paycheck\'s American cheese. I suppose in another decade
it will go bad and I will throw it away.

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.

I don\'t like cheese very much. Apart from Parmagiano-Reggiano and
Gruyere, I feel the less flavor the better. It\'s a convenient source
of protein, but that\'s about as far as I go.


See? People are different.

Yep. But you seem to have blinders on when it comes to ordinary
people and crappy food.

You seem to be snobby and intolerant. Do you live in Berkeley or the
Oakland Hills? I\'d bet you like nasty IPA\'s.

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

For you, perhaps. Millions of people use it for all their groceries.

We like farmers\' markets for good stuff. And the Farm Box weekly
delivery.

Safeway tends to have good stuff for a while and then replace it with
a house brand. Try to find World\'s Best Mac and Cheese, which Safeway
used to have.

Unlikely. I don\'t like mac and cheese. Never have.

And you have to go somewhere else for a really good bagel dog.

Ah. Thanks for inducing me to learn what a bagel dog is.

The French bake sausages inside baguettes. Same idea. The quality
range of available bagel dogs varies a lot, as does the range of hot
dogs and, well, most everything else.

Safeway bakes awful bread, but their bagels and donuts are good.

I\'m a terrible snob about bread. I buy it here:

https://www.zingermansbakehouse.com/

Bread? In Michigan?

The benchmark here is the Tartine sourdough country loaf, hot from the
factory on Alabama street. It\'s usually all gone by about 11 AM.
Fortunately it\'s a short walk from my office. It laughs at most
knives.

https://www.dropbox.com/s/huvu6r6djokt93m/Band_Saw.jpg?raw=1

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.

Some food is much better here. There\'s plenty of crap food dished
up all over the U.S. Consider the festive green-bean casserole.

At least our sausages are, for the most part, all meat. We have
German immigrants to thank, I think.

Audells is good. Our little Canyon Market makes a great sweet Italian
sausage... just a lump, like hamburger, without a casing.

Bulk sausage. We have a butcher shop that does a nice hot Italian
sausage.

Dang, I\'m hungry again.

It\'s almost breakfast time as I write this.

Ditto here now. I\'m in charge of breakfast. Today it\'s Peets and CDM
and a fancy mixed berry galette. There might be whining for whipped
cream. Yesterday I did pain perdu, with Hawaiian vanilla sugar that
some relatives just sent.

https://www.dropbox.com/s/34coijwf5jp9g09/Pain_Perdu.jpg?raw=1

(Hey, the upper left one looks like the USA)

Some people enjoy the process of cooking. I don\'t, I just like to eat.


If a thread is going to drift, food is not a bad direction.

 

[John Larkin]

On Sun, 23 Apr 2023 09:41:46 GMT, Cindy Hamilton
<hamilton@invalid.com> wrote:

On 2023-04-23, rbowman <bowman@montana.com> wrote:
On Sat, 22 Apr 2023 21:10:07 GMT, Cindy Hamilton wrote:


Of course they still make Velveeta. I have some in my fridge. My
husband used to like it in omelettes, but he\'s gone off it in favor of
Whole Paycheck\'s American cheese. I suppose in another decade it will
go bad and I will throw it away.

When the US is the vast wasteland portrayed by Cormac McCarthy\'s \'The
Road\' your Velveeta will be just fine.

Heh. Good one.

Some food is much better here. There\'s plenty of crap food dished up
all over the U.S. Consider the festive green-bean casserole.

The one with cream of mushroom soup and canned onion rings on top? The
bane of covered dish suppers?

Yes, that\'s the one. I\'m grateful it wasn\'t a tradition in our family.
It was easy enough to pass the mashed rutabagas to the next person
when they came by.

We won;t go into the perverted uses of Jello.

Ah, Jello. Luckily most of those perversions were too complicated
for my grandmother--who hated to cook--and my mother--who had a
full time job and raised me alone.

What we had instead was a \"salad\" made from overcooked rice with
pineapple, maraschino cherries, and Cool-Whip. I see it\'s allegedly
a dessert called \"Glorified Rice\", but I never heard it called that.

Post the recipe, please.

 

[Joe Gwinn]

On Sun, 23 Apr 2023 07:22:31 -0700, John Larkin
<jlarkin@highlandSNIPMEtechnology.com> wrote:

On Sun, 23 Apr 2023 09:33:22 GMT, Cindy Hamilton
hamilton@invalid.com> wrote:

On 2023-04-22, John Larkin <jlarkin@highlandSNIPMEtechnology.com> wrote:
On Sat, 22 Apr 2023 21:10:07 GMT, Cindy Hamilton
hamilton@invalid.com> wrote:

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

If you shop carefully, that spray-can whipped cream stuff isn\'t too bad.
You have to read the ingredient list.

It\'s good to keep some real heavy cream around for sauces and stuff. I
can whip it up, in a beaker with my immersion blender, in about a
minute.

I don\'t do that kind of cooking. I prefer sauces like chermoula
or chimichurri: light, bright, acidic, and herbal.

Not me. I don\'t like heavy, acidic flavors. I am biased towards sweet,
creamy, smooth. Mo is Italian and makes heavy red sauces that she
simmers down for hours. My fix is to dilute them about 3:1 with heavy
cream and add cheeses and garlic and tweak the spices, a light orange
color when it\'s edible.

She likes grapefruit juice, and I\'d prefer to die of thirst first.



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.

Of course they still make Velveeta. I have some in my fridge. My
husband used to like it in omelettes, but he\'s gone off it in favor
of Whole Paycheck\'s American cheese. I suppose in another decade
it will go bad and I will throw it away.

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.

I don\'t like cheese very much. Apart from Parmagiano-Reggiano and
Gruyere, I feel the less flavor the better. It\'s a convenient source
of protein, but that\'s about as far as I go.


See? People are different.

Yep. But you seem to have blinders on when it comes to ordinary
people and crappy food.

You seem to be snobby and intolerant. Do you live in Berkeley or the
Oakland Hills? I\'d bet you like nasty IPA\'s.


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

For you, perhaps. Millions of people use it for all their groceries.

We like farmers\' markets for good stuff. And the Farm Box weekly
delivery.

Safeway tends to have good stuff for a while and then replace it with
a house brand. Try to find World\'s Best Mac and Cheese, which Safeway
used to have.

Unlikely. I don\'t like mac and cheese. Never have.

And you have to go somewhere else for a really good bagel dog.

Ah. Thanks for inducing me to learn what a bagel dog is.

The French bake sausages inside baguettes. Same idea. The quality
range of available bagel dogs varies a lot, as does the range of hot
dogs and, well, most everything else.


Safeway bakes awful bread, but their bagels and donuts are good.

I\'m a terrible snob about bread. I buy it here:

https://www.zingermansbakehouse.com/

Bread? In Michigan?

The benchmark here is the Tartine sourdough country loaf, hot from the
factory on Alabama street. It\'s usually all gone by about 11 AM.
Fortunately it\'s a short walk from my office. It laughs at most
knives.

https://www.dropbox.com/s/huvu6r6djokt93m/Band_Saw.jpg?raw=1

Heh. I have exactly that make, model and country of origin of
bandsaw, bought in May 2005.

But I don\'t know how well metal chips go with sourdough bread. I
suppose one could tout it as a new and improved kind of roughage.

Joe Gwinn

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.

Some food is much better here. There\'s plenty of crap food dished
up all over the U.S. Consider the festive green-bean casserole.

At least our sausages are, for the most part, all meat. We have
German immigrants to thank, I think.

Audells is good. Our little Canyon Market makes a great sweet Italian
sausage... just a lump, like hamburger, without a casing.

Bulk sausage. We have a butcher shop that does a nice hot Italian
sausage.

Dang, I\'m hungry again.

It\'s almost breakfast time as I write this.

Ditto here now. I\'m in charge of breakfast. Today it\'s Peets and CDM
and a fancy mixed berry galette. There might be whining for whipped
cream. Yesterday I did pain perdu, with Hawaiian vanilla sugar that
some relatives just sent.

https://www.dropbox.com/s/34coijwf5jp9g09/Pain_Perdu.jpg?raw=1

(Hey, the upper left one looks like the USA)

Some people enjoy the process of cooking. I don\'t, I just like to eat.

If a thread is going to drift, food is not a bad direction.

 

[Cindy Hamilton]

On 2023-04-23, John Larkin <jlarkin@highlandSNIPMEtechnology.com> wrote:

On Sun, 23 Apr 2023 09:41:46 GMT, Cindy Hamilton
hamilton@invalid.com> wrote:

What we had instead was a \"salad\" made from overcooked rice with
pineapple, maraschino cherries, and Cool-Whip. I see it\'s allegedly
a dessert called \"Glorified Rice\", but I never heard it called that.


Post the recipe, please.

If you insist.

https://www.theseoldcookbooks.com/glorified-rice/#recipe

I don\'t remember marshmallows in it; perhaps I\'ve repressed that
memory.

For that authentic Midwestern texture, you have to overcook the rice in
plenty of water and drain it.

--
Cindy Hamilton

 

[Cindy Hamilton]

On 2023-04-23, John Larkin <jlarkin@highlandSNIPMEtechnology.com> wrote:

On Sun, 23 Apr 2023 09:33:22 GMT, Cindy Hamilton
hamilton@invalid.com> wrote:

On 2023-04-22, John Larkin <jlarkin@highlandSNIPMEtechnology.com> wrote:
On Sat, 22 Apr 2023 21:10:07 GMT, Cindy Hamilton
hamilton@invalid.com> wrote:

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

If you shop carefully, that spray-can whipped cream stuff isn\'t too bad.
You have to read the ingredient list.

It\'s good to keep some real heavy cream around for sauces and stuff. I
can whip it up, in a beaker with my immersion blender, in about a
minute.

I don\'t do that kind of cooking. I prefer sauces like chermoula
or chimichurri: light, bright, acidic, and herbal.

Not me. I don\'t like heavy, acidic flavors. I am biased towards sweet,
creamy, smooth. Mo is Italian and makes heavy red sauces that she
simmers down for hours. My fix is to dilute them about 3:1 with heavy
cream and add cheeses and garlic and tweak the spices, a light orange
color when it\'s edible.

Funny, I consider \"creamy\" to be heavy and \"acidic\" to be light. You
favor mayo- or sour-cream based salad dressings? Sweet is for dessert,
and plenty of desserts are too sweet for me. Smooth or chunky doesn\'t
matter to me.

> She likes grapefruit juice, and I\'d prefer to die of thirst first.

I don\'t drink juice at all, but grapefruit juice _is_ hardcore.

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.

Of course they still make Velveeta. I have some in my fridge. My
husband used to like it in omelettes, but he\'s gone off it in favor
of Whole Paycheck\'s American cheese. I suppose in another decade
it will go bad and I will throw it away.

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.

I don\'t like cheese very much. Apart from Parmagiano-Reggiano and
Gruyere, I feel the less flavor the better. It\'s a convenient source
of protein, but that\'s about as far as I go.


See? People are different.

Yep. But you seem to have blinders on when it comes to ordinary
people and crappy food.

You seem to be snobby and intolerant. Do you live in Berkeley or the
Oakland Hills? I\'d bet you like nasty IPA\'s.

I live in Ann Arbor, Michigan. The Berkeley of the Midwest.

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

For you, perhaps. Millions of people use it for all their groceries.

We like farmers\' markets for good stuff. And the Farm Box weekly
delivery.

Safeway tends to have good stuff for a while and then replace it with
a house brand. Try to find World\'s Best Mac and Cheese, which Safeway
used to have.

Unlikely. I don\'t like mac and cheese. Never have.

And you have to go somewhere else for a really good bagel dog.

Ah. Thanks for inducing me to learn what a bagel dog is.

The French bake sausages inside baguettes. Same idea. The quality
range of available bagel dogs varies a lot, as does the range of hot
dogs and, well, most everything else.


Safeway bakes awful bread, but their bagels and donuts are good.

I\'m a terrible snob about bread. I buy it here:

https://www.zingermansbakehouse.com/

Bread? In Michigan?

Yep. Really, really excellent bread mainly in European styles.

The benchmark here is the Tartine sourdough country loaf, hot from the
factory on Alabama street. It\'s usually all gone by about 11 AM.
Fortunately it\'s a short walk from my office. It laughs at most
knives.

https://www.dropbox.com/s/huvu6r6djokt93m/Band_Saw.jpg?raw=1



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.

Some food is much better here. There\'s plenty of crap food dished
up all over the U.S. Consider the festive green-bean casserole.

At least our sausages are, for the most part, all meat. We have
German immigrants to thank, I think.

Audells is good. Our little Canyon Market makes a great sweet Italian
sausage... just a lump, like hamburger, without a casing.

Bulk sausage. We have a butcher shop that does a nice hot Italian
sausage.

Dang, I\'m hungry again.

It\'s almost breakfast time as I write this.

Ditto here now. I\'m in charge of breakfast. Today it\'s Peets and CDM
and a fancy mixed berry galette. There might be whining for whipped
cream. Yesterday I did pain perdu, with Hawaiian vanilla sugar that
some relatives just sent.

Peets right after I wake up; a couple of hours later oatmeal with
raisins, butter, and a touch of brown sugar. Washed down with a
glass of milk.

https://www.dropbox.com/s/34coijwf5jp9g09/Pain_Perdu.jpg?raw=1

(Hey, the upper left one looks like the USA)

Some people enjoy the process of cooking. I don\'t, I just like to eat.

I\'m interested in the science of cooking. I\'ve never cooked a meal
for more than 200. Once a week we have take-out for lunch, but
our other meals are all home-cooked. I\'ve been cooking for more
than 50 years; it doesn\'t seem like a chore at all.

> If a thread is going to drift, food is not a bad direction.

Beats politics.

--
Cindy Hamilton

 

[Ed P]

On 4/23/2023 10:22 AM, John Larkin wrote:

Not me. I don\'t like heavy, acidic flavors. I am biased towards sweet,
creamy, smooth. Mo is Italian and makes heavy red sauces that she
simmers down for hours. My fix is to dilute them about 3:1 with heavy
cream and add cheeses and garlic and tweak the spices, a light orange
color when it\'s edible.

My wife used to make a good sauce but it never seemed overly acidic.
Started with Contadina tomato paste. Had to be Contadina.

After it cooked a while you tossed in the leftover chicken part and pork
chop and let it cook more, finally the meatballs that were fried.

I think the added meat cut the acid and mellowed it out. The recipe
goes back to her grandfather so very old.

She likes grapefruit juice, and I\'d prefer to die of thirst first.

Agree

 

[Max Demian]

On 23/04/2023 13:05, The Natural Philosopher wrote:

On 23/04/2023 12:42, Max Demian wrote:
On 22/04/2023 22:23, Commander Kinsey wrote:
On Mon, 03 Apr 2023 13:00:34 +0100, NY <me@privacy.invalid> wrote:

My parents\' portable radio, a Grundig Yacht Boy,

What has listening to the radio got to do with boys on boats?

I suppose it invokes tanned men on yachts. Maybe the boy is the cabin
boy. They had short wave bands which I suppose sailors need for
weather reports when they sail round the horn or whatever.

Roger the cabin boy was always an antidote for the Horn.

\"It\'s your turn in the barrel, m\'boy.\"

--
Max Demian

 

[John Larkin]

On 23 Apr 2023 18:21:42 GMT, rbowman <bowman@montana.com> wrote:

On Sun, 23 Apr 2023 16:52:14 GMT, Scott Lurndal wrote:

As for membership costs, my executive card at costco returns 2%
annually, which more than covers my membership costs. I\'m fortunate
that I have one 10 minutes away,
with a gas station (20-40% less expensive than the brand-name filling
stations) and pharmacy.

I barely break even if at all most years unless I buy a computer, storage
shed, or some other relatively expensive item. The gas is about 5 cents a
gallon cheaper so with an average fillup of 8 gallons I don\'t go out of my
way.

My first go-around with the optical department was interesting. She quoted
a price and I started questioning. \"Those are transition lenses?\"
\"Progressive lenses?\" The prices was less than half of what I\'d paid for
the previous pair.

Zenni glasses are great and maybe 1/10 the price of a regular optical
shop.

 

[John Larkin]

On 23 Apr 2023 17:51:39 GMT, rbowman <bowman@montana.com> wrote:

On Sun, 23 Apr 2023 14:16:40 GMT, Scott Lurndal wrote:

The inventory costs of storing the cheese (and rum) appropriately is the
controlling factor in the number of units produced.

It certainly discourages start-ups. \"We\'ll see a fantastic ROI in fifteen
years.\" I\'ve idly wondered at what point a liquor, cheese, or other
manufacturer of aged products feels comfortable enough to divert a part of
the current production to a warehouse for a decade or two.

Cynically, they had unsold product gathering dust and decided to exploit
the situation.

Yes, the aged products might have just been mislaid.

 

[rbowman]

On Sun, 23 Apr 2023 13:09:07 +0100, Max Demian wrote:

On 22/04/2023 08:51, 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!

What about tomato ketchup? Tomatoes are vegetables as well as fruit, so
it should count as two of your five a day!

Okay, Ronny.

 

[rbowman]

On Sun, 23 Apr 2023 11:47:17 +0100, The Natural Philosopher wrote:

On 23/04/2023 01:15, rbowman wrote:
On Sat, 22 Apr 2023 19:46:30 +0100, The Natural Philosopher wrote:

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

You don\'t like surstromming?

I like some variety.
As Saki once said : \"Canada is all right, just not for the *whole*
weekend\"

I feel the same about picked fish. I really enjoy it two or three times
a year. Thats enough.

Lutefisk appears here around Christmas. That\'s enough for most people. It
is salvageable with enough melted butter but most things are. I\'ve been
told actual Norwegians in Norway much prefer frozen pizza to some sort of
medieval survival food.

 

[rbowman]

On Sun, 23 Apr 2023 11:43:49 +0100, The Natural Philosopher wrote:

There are parts of the \'60s and \'70s I try to forget. Dr. John is one
of them.
How sad. I met him personally. A very genuinely nice man.

He well may have but his public persona was off the wall.

 

[rbowman]

On Sun, 23 Apr 2023 15:52:53 GMT, Cindy Hamilton wrote:

On 2023-04-23, John Larkin <jlarkin@highlandSNIPMEtechnology.com> wrote:
On Sun, 23 Apr 2023 09:41:46 GMT, Cindy Hamilton
hamilton@invalid.com> wrote:

What we had instead was a \"salad\" made from overcooked rice with
pineapple, maraschino cherries, and Cool-Whip. I see it\'s allegedly a
dessert called \"Glorified Rice\", but I never heard it called that.


Post the recipe, please.

If you insist.

https://www.theseoldcookbooks.com/glorified-rice/#recipe

I don\'t remember marshmallows in it; perhaps I\'ve repressed that memory.

Thankfully mini-marshmallows weren\'t in my mother\'s repertoire either. The
maraschino cherries were reserved for other things.

For that authentic Midwestern texture, you have to overcook the rice in
plenty of water and drain it.

Definitely. No al dente allowed.

 

[rbowman]

On Sun, 23 Apr 2023 09:33:22 GMT, Cindy Hamilton wrote:

I\'m a terrible snob about bread. I buy it here:

https://www.zingermansbakehouse.com/

Lucky you. We had a small bakery that did excellent bread including a dark
pumpernickel with raisins and caraway seeds. I think Great Harvest hurt
them when it came to town and after the original owner retired they
dropped the bread entirely for dessert selections.

The best thing about the pumpernickel was it didn\'t sell well and by the
time I stopped it was on the day old rack at half price.