Pete C. wrote:
> I have dough for cinnamon raisin bread sitting near the fireplace rising
> now.
>

Several years ago, I was in a rush, so I put my dough in the garage
where it was warm. When I went to check on it, the dough was covered
with ants. Doh! The fireplace is a much better choice.


Becca

Melba's Jammin' wrote:
> In article >,
> Gloria P > wrote:
>
>> We had the last of the turkey in a gravy-based sauce with sour cream
>> and mushrooms served with linguini. Sides were cheese sauced
>> cauliflower and cranberry-orange relish. Not exciting, but at least the
>> turkey is history.
>>
>> gloria p
>
> Tetrazzini! '-)


OK, Pseudo-Tetrazzini.

My sister-in-law makes a heavenly tetrazzini and when I asked for the
recipe, she sent me the cookbook it came from, out of print, from a
Seattle bookstore. I was happy to at last have the recipe, but when I
opened the book, I was dismayed to find the recipe was 4 pages long.

For now I'll stick to Pseudo....

gloria p

Welcome to Usenet. The real cooks don't even have the time nor inclination
to grubb around on the dirty floor with this group. They are busy cooking
and going about their lives, and would never take the two hours a day or so
it takes to check and answer messages and read up about the latest on
Brittany and Old Big Ears.

Then you move on to those who post so endlessly, they only have time to boil
water in a microwave to make more coffee for yet another caffeine IV.

So, yes. Plenty of people here cook. Plenty of people who are NOT here are
the real cooks. They do what they do, and don't have to share or brag or
gloat or put down someone who can't cook as well.

Then there is the mentally disturbed crowd who use this as merely another
streetcorner to erect their ladder and spout their spew.

Our jobs is to killfile, refuse to engage in threads not related to cooking,
and to go out there and live life.

Steve

"SteveB" <toquerville@zionvistas> wrote
>
> Our jobs is to killfile, refuse to engage in threads not related to
> cooking, and to go out there and live life.
>

I like your style.

On Sat, 06 Dec 2008 01:14:34 -0600, Kathleen
> wrote:

>sf wrote:
>
>> On Fri, 05 Dec 2008 23:56:37 -0600, Kathleen
>> > wrote:
>>
>>
>>> I made stuffed garlic bread,
>>
>>
>> How do you stuff garlic bread?
>>
>>
>STUFFED GARLIC BREAD

Thanks for the recipe!




--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Omelet wrote:
> In article >,
> zxcvbob > wrote:
>
>> Virginia Tadrzynski wrote:
>>> All I see anymore is Peter Lucas, is he or isn't he an a*hole. Bickering
>>> about Caring Bridge and whether or not it is the appropriate place for
>>> posting medical updates and some moron named Boris is obsessed with bodily
>>> functions. Doesn't anyone cook anymore?
>>> -ginny
>>>
>>> Food based: Dinner tonight was pepper rolled roast pork tenderloin, mashed
>>> spuds, butter beans.
>>>
>>>
>>
>> I made radish soup today, with small red radishes instead of daikon, and
>> lots of red pepper flakes (I have a cold.) Also, that cabbage hotdish
>> recipe that Barb posted yesterday because I had everything on hand, and
>> the meat needed to be cooked.
>>
>> If I'm feeling better by Sunday, I'll make a big pot of chili.
>> Otherwise, it'll be more radish soup and maybe some chicken noodle.
>>
>> The hotdish is overly juicy; I bet it would go good with potatoes to
>> help soak it up.
>>
>> Bob
>
> How did the red radishes compare to daikon in your opinion?
> I often steam or roast whole red radishes as a side veggie. I like them
> equally cooked or raw but they have different applications. <g>



I assume they were hotter, but I don't know. I've never used daikon. I
haven't seen any daikon at the grocery stores since I started looking
for it a week or two ago.

They did turn the broth a nice pink color. I added a splash of vinegar
to set the color.

Bob

Kathleen wrote:
> sf wrote:
>
>> On Fri, 05 Dec 2008 23:56:37 -0600, Kathleen
>> > wrote:
>>
>>
>>> I made stuffed garlic bread,
>>
>>
>> How do you stuff garlic bread?
>>
>>
> STUFFED GARLIC BREAD
>
> 1 large unsliced loaf sourdough bread
> 6 T butter
> 6 or 7 large cloves of garlic, pressed
> 1/4 c. parmesan cheese -- grated
> 1 1/2 c sour cream
> 2 C. monterey jack cheese -- cut into 1" cubes
> 1 can artichoke hearts, chopped (not the marinated ones)
>
> Preheat oven to 350.
>
> Cut loaf in half lengthwise. Disembowl the half loaves, tearing out soft
> center of bread in chunks, leaving crust intact.
>
> Put crust shells on a cookie sheet, crust sides down.
>
> Melt butter in a large skillet, stir in garlic. Sautee for a couple of
> minutes, being careful not to scorch the garlic. Chase hungry lurkers
> out of the kitchen
>
> Stir in torn bread chunks, and cook until golden brown and butter has
> been absorbed. Remove from heat. Smack hungry lurkers' fingers with a
> spatula for trying to steal bread chunks.
>
> In a large bowl combine sour cream, jack cheese and parmesan. Stir in
> artichoke hearts and toasted garlic-y bread chunks. Mix well and spoon
> back into bread shells.
>
> Cover with foil and bake for 30 minutes. Remove foil and bake for an
> additional 10 minutes uncovered. Let rest 5 to 8 minutes before cutting
> to avoid molten cheese burns.
>

Do you put the two halves back together (probably have to smush it a
bit) before wrapping with foil and baking?

Bob

In article >,
"jmcquown" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "jmcquown" > wrote:
> >
> >> So tonight I'll figure out exactly what I want to do with the cod. Pan
> >> sear
> >> then bake until tender? Breadcrumbs and pan-fry? Either way, I'll whip
> >> up
> >> a dill-cream sauce to spoon over the fish. Sides? I have no idea yet.
> >> Broccoli, spinach... maybe some rice? I dunno. At any rate it's two
> >> good
> >> sized fillets so I'll have leftovers for tomorrow, regardless
> >>
> >> Jill
> >
> > IMHO corn is always good with fish...
> > --
> > Peace! Om
> >
>
> I can't eat corn, OM. Diverticulitis. I have a complete list of
> fibrous/hard to digest foods I can't eat. Corn is one of them. Too bad,
> too, because I love corn.
>
> Jill

Oh crap. My BIL has the same issue.... They told him cream corn was ok?
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
"SteveB" <toquerville@zionvistas> wrote:

> Welcome to Usenet. The real cooks don't even have the time nor inclination
> to grubb around on the dirty floor with this group.

Oh BS.

I consider myself to be a "decent" cook.

You know what you can do with it if you don't agree. ;-)

Professionals may not bother with usenet but that does not make them
"good cooks".

Some of the crappiest, over-salted food comes from so called
"professional cooks".

Give me a break already.

I can hardly eat out any more due to the "quality" cooking!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
Becca > wrote:

> Pete C. wrote:
> > I have dough for cinnamon raisin bread sitting near the fireplace rising
> > now.
> >
>
> Several years ago, I was in a rush, so I put my dough in the garage
> where it was warm. When I went to check on it, the dough was covered
> with ants. Doh! The fireplace is a much better choice.
>
>
> Becca

Oops. ;-)
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

zxcvbob wrote:

> Kathleen wrote:
>
>> sf wrote:
>>
>>> On Fri, 05 Dec 2008 23:56:37 -0600, Kathleen
>>> > wrote:
>>>
>>>
>>>> I made stuffed garlic bread,
>>>
>>>
>>>
>>> How do you stuff garlic bread?
>>>
>>>
>> STUFFED GARLIC BREAD
>>
>> 1 large unsliced loaf sourdough bread
>> 6 T butter
>> 6 or 7 large cloves of garlic, pressed
>> 1/4 c. parmesan cheese -- grated
>> 1 1/2 c sour cream
>> 2 C. monterey jack cheese -- cut into 1" cubes
>> 1 can artichoke hearts, chopped (not the marinated ones)
>>
>> Preheat oven to 350.
>>
>> Cut loaf in half lengthwise. Disembowl the half loaves, tearing out
>> soft center of bread in chunks, leaving crust intact.
>>
>> Put crust shells on a cookie sheet, crust sides down.
>>
>> Melt butter in a large skillet, stir in garlic. Sautee for a couple of
>> minutes, being careful not to scorch the garlic. Chase hungry lurkers
>> out of the kitchen
>>
>> Stir in torn bread chunks, and cook until golden brown and butter has
>> been absorbed. Remove from heat. Smack hungry lurkers' fingers with
>> a spatula for trying to steal bread chunks.
>>
>> In a large bowl combine sour cream, jack cheese and parmesan. Stir in
>> artichoke hearts and toasted garlic-y bread chunks. Mix well and
>> spoon back into bread shells.
>>
>> Cover with foil and bake for 30 minutes. Remove foil and bake for an
>> additional 10 minutes uncovered. Let rest 5 to 8 minutes before
>> cutting to avoid molten cheese burns.
>>
>
> Do you put the two halves back together (probably have to smush it a
> bit) before wrapping with foil and baking?

Nope. Too much filling. With all that cheese and artichokes and stuff
the filling is usually mounded up above the edges of the crust shells.
You bake the bread boats side by side, just loosely covered (tented,
really) with foil.

"Omelet" > wrote in message
news
> In article >,
> "jmcquown" > wrote:
>
>> >
>> > IMHO corn is always good with fish...
>> > --
>> > Peace! Om
>> >
>>
>> I can't eat corn, OM. Diverticulitis. I have a complete list of
>> fibrous/hard to digest foods I can't eat. Corn is one of them. Too bad,
>> too, because I love corn.
>>
>> Jill
>
> Oh crap. My BIL has the same issue.... They told him cream corn was ok?
> --
> Peace! Om
>


Sorry but smashing the corn doesn't negate the fiber factor. Unless someone
is actually going to remove the exterior of each corn kernel first. I doubt
that's going to happen. Since I was in the hospital for a week with them
trying to prevent me dying from peritonitis due to a perforated colon I'd
rather simply skip corn rather than find some slick, er, creamed, way around
it I have found I can make cornbread since ground cornmeal is hulled.
That's a good thing I love cornbread.

Jill

Omelet wrote:
> �"SteveB" wrote:
> > Welcome to Usenet. �The real cooks don't even have the time nor inclination
> > to grubb around on the dirty floor with this group.
>
> Oh BS.
>
> I consider myself to be a "decent" cook.

Depends to whom you compare yourself... there's nary a soul who posts
at rfc who could earn a living cooking. And pressure prossessed food
is not any kind of decent cooking, it's not even cooking, not anymore
than heating a can of condensed soup is cooking.

On Sat, 6 Dec 2008 14:08:41 +0000 (UTC), PeterL >
wrote:

>Christine Dabney > wrote in
:
>
>
>>
>> I decided to call my blog The Night Cooker, since this is my
>> predisposition...LOL.

>Gidday Doc........ where's you're blog???
>
It's not open for viewing yet. I am just getting started. Hopefully,
I can get it launched this weekend...but not sure yet.

I will let you all know, if I get it launched soon. Now trying to
figure out a design, or picture(s) for the title...

And since I am making chicken broth this weekend, I thought maybe that
might make a good beginning, since broth/stock is the beginning of so
many things...

Christine

In article >,
"Giusi" > wrote:
> Now it is a hobby and people have bread machines and all, but no quick
> breads. This one is not a quick bread, but it isn't very slow, either.
> Still want it? It is an oldie US recipe.

Sure, if for no other reason than to satisfy my curiosity. If it's a
lot of bother to type it, though, don't. You're busy.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

In article .com>,
"Pete C." > wrote:

> Melba's Jammin' wrote:
> >
> > In article .com>,
> > "Pete C." > wrote:
> >
> > > I have dough for cinnamon raisin bread sitting near the fireplace rising
> > > now.
> >
> > How do you shape your loaves, Pete? Do you mix the raisins into the
> > dough or do you sprinkle them on a flattened piece of dough and roll
> > like a pinwheel?
> >
> > --
> > -Barb, Mother Superior, HOSSSPoJ
> > <http://www.caringbridge.org/visit/amytaylor> -- the world can
> > learn much about grace from Amy and Warren.
>
> Raisins mixed in and the cinnamon sugar swirl sprinkled on and rolled up
> on this recipe.

Thanks, Pete.

--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

Jill wrote:

>> IMHO corn is always good with fish...
>
> I can't eat corn, OM. Diverticulitis. I have a complete list of
> fibrous/hard to digest foods I can't eat. Corn is one of them. Too bad,
> too, because I love corn.

How about grits or polenta with fish, then? I like cod simply broiled with a
bit of butter brushed on top at the end. You could broil polenta squares at
the same time, and serve both the fish and the polenta on top of a bed of
fried spinach.

Bob

"jmcquown" > wrote in
:


>>
>> IMHO corn is always good with fish...
>> --
>> Peace! Om
>>
>
> I can't eat corn, OM. Diverticulitis. I have a complete list of
> fibrous/hard to digest foods I can't eat. Corn is one of them. Too
> bad, too, because I love corn.
>


That sucks, *and* blows.



--
Peter Lucas
Brisbane
Australia

"People are more violently opposed to fur than leather because it is safer
to harrass rich women than motorcycle gangs."

Doesn't anyone cook anymore?


Made meatballs and sauce today, also blueberry cranberry muffins, and
might whip up some guacamole with four avocados I got for free. I
also squeezed the juice and dried the peels from some free lemons.

please ignore and don't even mention the trolls.

On Sat, 6 Dec 2008 13:58:20 -0800, "Bob Terwilliger"
> wrote:

>fried spinach

Fried spinach? How do you fry spinach?


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sat 06 Dec 2008 06:58:28a, PeterL told us...

> Wayne Boatwright > wrote in
> 5.247:
>
>> On Fri 05 Dec 2008 06:46:23p, Virginia Tadrzynski told us...
>>
>>> All I see anymore is Peter Lucas, is he or isn't he an a*hole.
>>> Bickering about Caring Bridge and whether or not it is the appropriate
>>> place for posting medical updates and some moron named Boris is
obsessed
>>> with bodily functions. Doesn't anyone cook anymore?
>>> -ginny
>>>
>>> Food based: Dinner tonight was pepper rolled roast pork tenderloin,
>>> mashed spuds, butter beans.
>>
>> Tonight we had the corned beef and cabbage boiled dinner I posted about
>> earlier. It was delicious!
>>
>
>
> Got pics???

Alas, no. I didn’t even think of it. I work at home on Fridays and was
really busy. Never thought about pictures or the fact that the camera
batteries needed charging.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 12(XII)/06(VI)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 4dys 6hrs 25mins
************************************************** **********************
Forget the Joneses...I can't keep up with the SIMPSONS!
************************************************** **********************

On Sun, 07 Dec 2008 00:36:02 GMT, Wayne Boatwright
> wrote:

>Never thought about pictures or the fact that the camera
>batteries needed charging.

That was the eternal problem for me too, so when I bought the "new"
camera I also bought two new sets of batteries. Problem solved.
There's always a fresh set in the charger.

The problem is - now my "new camera" doesn't seem to recognize fully
charged batteries anymore. It responds as if they are dead. My old
camera uses the same batteries and thinks they're just fine, so I
don't know what's wrong with camera #2. Camera #2 is long out of
warrantee, so it's probably cheaper to replace it.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

In article >,
sf > wrote:

> On Sat, 6 Dec 2008 13:58:20 -0800, "Bob Terwilliger"
> > wrote:
>
> >fried spinach
>
> Fried spinach? How do you fry spinach?

With a frying pan?

(or a wok, as in a stir fry)

--
Dan Abel
Petaluma, California USA

On Sat 06 Dec 2008 06:46:10p, sf told us...

> On Sun, 07 Dec 2008 00:36:02 GMT, Wayne Boatwright
> > wrote:
>
>>Never thought about pictures or the fact that the camera
>>batteries needed charging.
>
> That was the eternal problem for me too, so when I bought the "new"
> camera I also bought two new sets of batteries. Problem solved.
> There's always a fresh set in the charger.
>
> The problem is - now my "new camera" doesn't seem to recognize fully
> charged batteries anymore. It responds as if they are dead. My old
> camera uses the same batteries and thinks they're just fine, so I
> don't know what's wrong with camera #2. Camera #2 is long out of
> warrantee, so it's probably cheaper to replace it.

I’m not really sure what the problem is. The batteries are brand new. The
camera is a Kodak which I’ve had since ~1999. The original batteries were
Kodak and came with a Kodak charger. The original batteries actually
lasted with repeated chargings until earlier this year.

When I bought the new batteries I bought Delkin Power 2900mAh batteries,
but I did not buy a new charger. I’m beginning to wonder if the charger is
at fault or inadequate for these batteries. Early this week I charged the
batteries. I needed to take a few pictures of a door frame. I got exactly
3 pictures before the camera shut down due to low battery.

I’m wondering if I should buy a Delkin charger. We actually have two
different Kodak cameras that use the same type of batteries, although the
other camera has lower power requirements. The Delkin batteries I bought
had a higher output rating than the previous Kodak batteries.

I’m in a quandary. I’m also not in a position to replace the camera with
one of equal quality and features.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 12(XII)/06(VI)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 4dys 3hrs 48mins
************************************************** **********************
I'll be Bach! --Johann Sebastian Schwarzenegger
************************************************** **********************

"Wayne Boatwright" > wrote in message

>
> When I bought the new batteries I bought Delkin Power 2900mAh batteries,
> but I did not buy a new charger. I’m beginning to wonder if the charger
> is
> at fault or inadequate for these batteries. Early this week I charged the
> batteries. I needed to take a few pictures of a door frame. I got
> exactly
> 3 pictures before the camera shut down due to low battery.
>
> I’m wondering if I should buy a Delkin charger. We actually have two
> different Kodak cameras that use the same type of batteries, although the
> other camera has lower power requirements. The Delkin batteries I bought
> had a higher output rating than the previous Kodak batteries.

What size batteries?

Good chance the old charger is not working properly with the new ones.

On Sat 06 Dec 2008 08:38:46p, Ed Pawlowski told us...

>
> "Wayne Boatwright" > wrote in message
>
>>
>> When I bought the new batteries I bought Delkin Power 2900mAh batteries,
>> but I did not buy a new charger. I’m beginning to wonder if the charger
>> is
>> at fault or inadequate for these batteries. Early this week I charged
the
>> batteries. I needed to take a few pictures of a door frame. I got
>> exactly
>> 3 pictures before the camera shut down due to low battery.
>>
>> I’m wondering if I should buy a Delkin charger. We actually have two
>> different Kodak cameras that use the same type of batteries, although
the
>> other camera has lower power requirements. The Delkin batteries I
bought
>> had a higher output rating than the previous Kodak batteries.
>
> What size batteries?

Each camera take AA’s.

> Good chance the old charger is not working properly with the new ones.
>
>
>



--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 12(XII)/06(VI)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 4dys 2hrs 44mins
************************************************** **********************
It would have worked, too, if it hadn't been for those meddling
kids and their ****ing dog!
************************************************** **********************

"Wayne Boatwright" > wrote in message
>>
>> What size batteries?
>
> Each camera take AA’s.
>
>> Good chance the old charger is not working properly with the new ones.
>>
>>

We have an older Kodak in work that uses AA's. Never tried for max, but we
can get quite a few shots on a charge. Pick up a new charger for about $10
in any store.

On Sat, 06 Dec 2008 18:52:24 -0800, Dan Abel > wrote:

>In article >,
> sf > wrote:
>
>> On Sat, 6 Dec 2008 13:58:20 -0800, "Bob Terwilliger"
>> > wrote:
>>
>> >fried spinach
>>
>> Fried spinach? How do you fry spinach?
>
>With a frying pan?
>
>(or a wok, as in a stir fry)

Deep fry?


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sat 06 Dec 2008 09:39:12p, Ed Pawlowski told us...

>
> "Wayne Boatwright" > wrote in message
>>>
>>> What size batteries?
>>
>> Each camera take AA’s.
>>
>>> Good chance the old charger is not working properly with the new ones.
>>>
>>>
>
> We have an older Kodak in work that uses AA's. Never tried for max, but
> we can get quite a few shots on a charge. Pick up a new charger for
> about $10 in any store.
>
>
>

I think that's what I need to try. Thanks, Ed.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 12(XII)/06(VI)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 4dys 2hrs 13mins
************************************************** **********************
Why don't tomb, comb, and bomb sound alike?
************************************************** **********************

In article 7>,
Wayne Boatwright > wrote:

> On Sat 06 Dec 2008 08:38:46p, Ed Pawlowski told us...
>
> >
> > "Wayne Boatwright" > wrote in message
> >
> >>
> >> When I bought the new batteries I bought Delkin Power 2900mAh batteries,
> >> but I did not buy a new charger. I’m beginning to wonder if the charger
> >> is
> >> at fault or inadequate for these batteries. Early this week I charged
> the
> >> batteries. I needed to take a few pictures of a door frame. I got
> >> exactly
> >> 3 pictures before the camera shut down due to low battery.
> >>
> >> I’m wondering if I should buy a Delkin charger. We actually have two
> >> different Kodak cameras that use the same type of batteries, although
> the
> >> other camera has lower power requirements. The Delkin batteries I
> bought
> >> had a higher output rating than the previous Kodak batteries.
> >
> > What size batteries?
>
> Each camera take AA’s.
>
> > Good chance the old charger is not working properly with the new ones.
> >
> >
> >

Batteries are confusing. Obviously, you need AA batteries so they'll
fit. Given that, most any battery might work, but the charger may not
work on all. These are the types of batteries:

Heavy Duty - means it's not heavy duty, use only in cheap flashlights
Alkaline - cheap but not rechargeable
Lithium - very expensive but not rechargeable
NiCad - old type of rechargeable
Lithium ion- not common for AA, mostly cell phones, rechargeable
NiMH - the up and coming battery, rechargeable

If your battery says "NiMH" and your charger says "NiCad" only or
nothing, that may be your problem. Get a new NiMH charger. The charger
will say "NiMH only" on it. It doesn't have to be the same brand, and
indeed, many come with some spare batteries.

My camera manual says that alkaline will work, but aren't recommended.
They do seem to work, but the battery indicator on the camera doesn't
work well with them. It says they are low before they really are.

--
Dan Abel
Petaluma, California USA

Virginia Tadrzynski wrote:
>
> All I see anymore is Peter Lucas, is he or isn't he an a*hole. Bickering
> about Caring Bridge and whether or not it is the appropriate place for
> posting medical updates and some moron named Boris is obsessed with bodily
> functions. Doesn't anyone cook anymore?
> -ginny
>
> Food based: Dinner tonight was pepper rolled roast pork tenderloin, mashed
> spuds, butter beans.

Our dinner was 4-bean soup plus grilled ham and cheese sandwiches.
Followed by orange segments and brownies. Ice cream for dessert

On Sat 06 Dec 2008 09:57:51p, Dan Abel told us...

> In article 7>,
> Wayne Boatwright > wrote:
>
>> On Sat 06 Dec 2008 08:38:46p, Ed Pawlowski told us...
>>
>> >
>> > "Wayne Boatwright" > wrote in message
>> >
>> >>
>> >> When I bought the new batteries I bought Delkin Power 2900mAh
>> >> batteries, but I did not buy a new charger. I’m beginning to wonder
>> >> if the charger is
>> >> at fault or inadequate for these batteries. Early this week I
>> >> charged
>> the
>> >> batteries. I needed to take a few pictures of a door frame. I got
>> >> exactly
>> >> 3 pictures before the camera shut down due to low battery.
>> >>
>> >> I’m wondering if I should buy a Delkin charger. We actually have
>> >> two different Kodak cameras that use the same type of batteries,
>> >> although
>> the
>> >> other camera has lower power requirements. The Delkin batteries I
>> bought
>> >> had a higher output rating than the previous Kodak batteries.
>> >
>> > What size batteries?
>>
>> Each camera take AA’s.
>>
Perfection Salad


Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon plain gelatin
1/4 cup cold water
1/8 cup mild vinegar
1 tablespoon lemon juice
1 cup boiling water
1/4 cup sugar
1/2 teaspoon salt
1/2 cup cabbage -- shredded
1 cup celery -- cut moderately fine
1/8 cup green pepper -- diced


Soak gelatin in cold water 5 minutes. Add vinegar, lemon juice,
boiling water, sugar and salt. Chill until mixture is of egg white
consistency, then stir in vegetables. Chill until firmly set.


Christine


>> > Good chance the old charger is not working properly with the new
>> > ones.
>> >
>> >
>> >
>
> Batteries are confusing. Obviously, you need AA batteries so they'll
> fit. Given that, most any battery might work, but the charger may not
> work on all. These are the types of batteries:
>
> Heavy Duty - means it's not heavy duty, use only in cheap flashlights
> Alkaline - cheap but not rechargeable
> Lithium - very expensive but not rechargeable
> NiCad - old type of rechargeable
> Lithium ion- not common for AA, mostly cell phones, rechargeable
> NiMH - the up and coming battery, rechargeable
>
> If your battery says "NiMH" and your charger says "NiCad" only or
> nothing, that may be your problem. Get a new NiMH charger. The charger
> will say "NiMH only" on it. It doesn't have to be the same brand, and
> indeed, many come with some spare batteries.
>
> My camera manual says that alkaline will work, but aren't recommended.
> They do seem to work, but the battery indicator on the camera doesn't
> work well with them. It says they are low before they really are.
>

My original and now the replacement batteries are NiMH. My original
charger is equipped to charge either NiMH or NiCad.

I think I may have discovered the problem. My new batteries have a higher
output of 2900 mAh. The original batteries and matching charger had a
lower output rating. I just checked Delkin's website and found a charger
specifically meant for these particular batteries, rated at 2900 mAh.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 12(XII)/06(VI)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 4dys 1hrs 44mins
************************************************** **********************
My life is based on a true story.
************************************************** **********************

In article >,
sf > wrote:

> On Sat, 06 Dec 2008 01:14:34 -0600, Kathleen
> > wrote:
>
> >sf wrote:
> >
> >> On Fri, 05 Dec 2008 23:56:37 -0600, Kathleen
> >> > wrote:
> >>
> >>
> >>> I made stuffed garlic bread,
> >>
> >>
> >> How do you stuff garlic bread?
> >>
> >>
> >STUFFED GARLIC BREAD
>
> Thanks for the recipe!
>
>

Indeed... I read the recipe to dad and it had HIM drooling!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
zxcvbob > wrote:

> Omelet wrote:
> > In article >,
> > zxcvbob > wrote:
> >
> >> Virginia Tadrzynski wrote:
> >>> All I see anymore is Peter Lucas, is he or isn't he an a*hole. Bickering
> >>> about Caring Bridge and whether or not it is the appropriate place for
> >>> posting medical updates and some moron named Boris is obsessed with
> >>> bodily
> >>> functions. Doesn't anyone cook anymore?
> >>> -ginny
> >>>
> >>> Food based: Dinner tonight was pepper rolled roast pork tenderloin,
> >>> mashed
> >>> spuds, butter beans.
> >>>
> >>>
> >>
> >> I made radish soup today, with small red radishes instead of daikon, and
> >> lots of red pepper flakes (I have a cold.) Also, that cabbage hotdish
> >> recipe that Barb posted yesterday because I had everything on hand, and
> >> the meat needed to be cooked.
> >>
> >> If I'm feeling better by Sunday, I'll make a big pot of chili.
> >> Otherwise, it'll be more radish soup and maybe some chicken noodle.
> >>
> >> The hotdish is overly juicy; I bet it would go good with potatoes to
> >> help soak it up.
> >>
> >> Bob
> >
> > How did the red radishes compare to daikon in your opinion?
> > I often steam or roast whole red radishes as a side veggie. I like them
> > equally cooked or raw but they have different applications. <g>
>
>
>
> I assume they were hotter, but I don't know. I've never used daikon. I
> haven't seen any daikon at the grocery stores since I started looking
> for it a week or two ago.
>
> They did turn the broth a nice pink color. I added a splash of vinegar
> to set the color.
>
> Bob

Sounds nice. :-) IME daikon is a bit milder but the flavor is similar.
I'l always recommend cooked radishes. I think they are so much better
than turnips.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
"jmcquown" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "jmcquown" > wrote:
> >
> >> >
> >> > IMHO corn is always good with fish...
> >> > --
> >> > Peace! Om
> >> >
> >>
> >> I can't eat corn, OM. Diverticulitis. I have a complete list of
> >> fibrous/hard to digest foods I can't eat. Corn is one of them. Too bad,
> >> too, because I love corn.
> >>
> >> Jill
> >
> > Oh crap. My BIL has the same issue.... They told him cream corn was ok?
> > --
> > Peace! Om
> >
>
>
> Sorry but smashing the corn doesn't negate the fiber factor. Unless someone
> is actually going to remove the exterior of each corn kernel first. I doubt
> that's going to happen. Since I was in the hospital for a week with them
> trying to prevent me dying from peritonitis due to a perforated colon I'd
> rather simply skip corn rather than find some slick, er, creamed, way around
> it I have found I can make cornbread since ground cornmeal is hulled.
> That's a good thing I love cornbread.
>
> Jill

Ok. ;-) <hugs>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article
>,
Sheldon > wrote:

> Omelet wrote:
> > ?"SteveB" wrote:
> > > Welcome to Usenet. ?The real cooks don't even have the time nor
> > > inclination
> > > to grubb around on the dirty floor with this group.
> >
> > Oh BS.
> >
> > I consider myself to be a "decent" cook.
>
> Depends to whom you compare yourself... there's nary a soul who posts
> at rfc who could earn a living cooking. And pressure prossessed food
> is not any kind of decent cooking, it's not even cooking, not anymore
> than heating a can of condensed soup is cooking.

Well... House guests like to come here and tell me I'm better than most
restaurants they've been to.

What do YOUR house guests say?

I don't PC everything. Just anything that would otherwise require long
cooking times.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
sf > wrote:

> On Sat, 6 Dec 2008 13:58:20 -0800, "Bob Terwilliger"
> > wrote:
>
> >fried spinach
>
> Fried spinach? How do you fry spinach?

Personally, I'd mix it with eggs... but I'm curious too as I'm still
reading the thread. ;-)

My veggies and roasted poultry today did turn out well!

I'm finding that purchased lettuce stores better at room temp.
Refrigeration "browns" it more.

I've been storing more and more that way. I'm watching what the stores
do. If they store a particular veggie at room temp., I figure there is
a reason for it. Onions, spuds, and now squash, lettuce and mushrooms.

They keep longer!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article 7>,
Wayne Boatwright > wrote:

> I’m wondering if I should buy a Delkin charger. We actually have two
> different Kodak cameras that use the same type of batteries, although the
> other camera has lower power requirements. The Delkin batteries I bought
> had a higher output rating than the previous Kodak batteries.
>
> I’m in a quandary. I’m also not in a position to replace the camera with
> one of equal quality and features.

I gave up on "rechargeable" batteries at the outset.
They did not hold a charge! It was pointless.

I doubt the problem is with the camera.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Sun, 07 Dec 2008 04:16:54 GMT, Wayne Boatwright
> wrote:

>On Sat 06 Dec 2008 08:38:46p, Ed Pawlowski told us...
>
>>
>> "Wayne Boatwright" > wrote in message
>>
snippage of batteries troubles.

>>
>> What size batteries?
>
>Each camera take AA’s.
>
>> Good chance the old charger is not working properly with the new ones.
>>
Wayne, I swear by Energizer e² lithium batteries, be sure they are the
e². You have a slight idea as to the number of pictures I take. I take
scads of pictures and these last me at least a two months. They are a
little pricey but well worth it.
This 4 pack was 9.99 at Target. They aren't easy to find though so
when I do find them I get a few packs. So far I've found them at
Target, Rite Aid and a few camera shops carry them.
http://i34.tinypic.com/30vdmco.jpg

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 12/04

"Melba's Jammin'" ha scritto nel messaggio> In article
> "Giusi" wrote:
> Sure, if for no other reason than to satisfy my curiosity. If it's a
> lot of bother to type it, though, don't. You're busy.
> --
> -Barb,

It's no trouble because I have just been using the recipe and remember it.
The house smelled like heaven yesterday. Today I am making brioche and the
Sugarplum ones and shall have to leave before I eat a table leg.

Cherry-Pecan bread

3/4 cup milk scalded
1/4 cup butter
2 packages yeast
1/2 cup sugar
1/2 cup water
1-1/2 teaspoons salt

4-3/4 to 5-1/4 cups flour
grated rind of one reg. lemon
2 eggs
1-1/2 cups (or two good fistsful) candied cherries
3/4 cup coarsely chopped pecans

oven 350°F or 175°C reduce 5° if using a fan oven

Heat the butter in the milk. Remove from heat and add the sugar, water,
salt and yeast in that order so that the mixture isn't hotter than 110"F
when the yeast goes in.
Using dough hooks, beat in 2 cups of flour to make a batter. Continue to
add flour and beat cup by cup until you have a firm but sticky dough.
Scrape it out onto a floured board and begin to knead with floury hands
until the dough is bouncy. Flatten and scatter the cherries over it, knead
them in with your hands. Scatter the nuts over and knead them in, too.
When all is incorporated you should have a nice fat mound of dough that
feels a bit like warm, moist skin on the outside.
Butter a big bowl and turn the dough in it until well/bettered. Cover well
*a slightly smaller bowl upended works great* and leave to rise in a warm
place for 90 minutes or so. Punch down, divide into the number of breads
you plan to make-- will make 2 big ovals or 12 big buns-- and put them on a
paper covered baking sheet. Cover lightly with another sheet of baking
paper and leave to rise again about 30 minutes. Remove paper and brush with
beaten egg.
Slide into a preheated oven and cook from 15 minutes for buns to 30 minutes
for loaves. Cool on a rack. Frost with thin confectioner's glaze before
they are totally cooled.