Bryan wrote in rec.food.cooking:

> On Wednesday, January 2, 2013 6:19:28 PM UTC-6, cshenk wrote:
> > Bob Terwilliger wrote in rec.food.cooking:
> >
> >
> >
> > > Carol wrote:
> >
> > >
> >
> > > > > I've never understood
> >
> > > > > making chili (or any food) so searingly spicy/hot you can't
> > > > > taste
> >
> > > > > what you're eating.
> >
> > > > >
> >
> > > > Me either. I've seen folks brag how hot their chili is. I
> > > > could
> >
> > > > care less. Food is about flavor, not heat. My personal take is
> > > > if
> >
> > > > the chili is so hot i need a sweet jiffy mix to make it edible,
> >
> > > > then the chili is a bad one.
> >
> > >
> >
> > > Unless they're stupid, people who make spicy chili have a high
> >
> > > tolerance for spicy food, which means that they CAN taste what
> >
> > > they're eating, and the spiciness makes it better for them. People
> >
> > > who brag about how spicy their chili is are usually actually
> > > bragging
> >
> > > about how well they tolerate capsaicin.
> >
> > >
> >
> > > Bob
> >
> >
> >
> > Grin, then call me the medium to mild set unless it's kimchee! I've
> >
> > just had too many bad experiences with depthless taste types that
> > were
> >
> > 'hot just to prove your manhood can take it' sorts. Blech.
> >
> I'm sure a lot of folks are into that mindset, but real capsaicin
> fans are not into impressing anyone with their tolerance. We love
> the sensation, and we love the foods we apply the chile to, and the
> heat never covers up the flavors, but is a separate aspect, as much
> as hearing is distinct from touch. Listen, intense people might do
> extreme things with capsaicin, but that's so far outside the norm of
> just enjoying chilies. Heck, my wife adores hot peppers, and she is
> the epitome of unpretentiousness. She doesn't go as hot as me, but
> we both enjoy the flavors.
>
> If you care to learn which flavors you like, and are careful to limit
> the heat as you build a tolerance, you can appreciate the variety of
> hot capsicums. Some you might like, some maybe you wouldn't like.
> I'm not fond of the flavor of habaneros. I love jalapenos raw, and
> Anaheims stewed, sweet peppers cooked minimally or soft. I prefer
> some chilies fresh, and some dried and reconstituted. Hot peppers
> are not primarily about guys impressing their bros.
>
> --Bryan

Bryan, I eat korean and thai kimchees not watered down for roundeyes.
I totally get it on the taste vs heat. Sadly chili is one of the areas
where too many fools do not get it. I can assume you are not one of
them from how you present it.


--

On 1/2/2013 2:45 PM, jmcquown wrote:
> While some people (aka "prove your manhood" types) may have a high
> tolerance to capsicum, they shouldn't dump peppers into everything. I've
> been to a couple of chili cookoffs and gumbo cookoffs. The ones who
> covered everything up with hot peppers didn't make it. Cooking requires
> a blend of flavours, not just a lot of heat.
>
> Jill

My understanding is that solders on guard duty will take the cute
bottles of Tabasco that's in their MRE rations and use the hot sauce as
eye drops. This is supposed to keep them from dozing off. I don't know
about you but I'd sure be impressed as to the level of their manhood. :-)

On Thursday, January 3, 2013 7:37:20 PM UTC-6, cshenk wrote:
> Bryan wrote in rec.food.cooking:
>
>
>
> > On Wednesday, January 2, 2013 6:19:28 PM UTC-6, cshenk wrote:
>
> > > Bob Terwilliger wrote in rec.food.cooking:
>
> > >
>
> > >
>
> > >
>
> > > > Carol wrote:
>
> > >
>
> > > >
>
> > >
>
> > > > > > I've never understood
>
> > >
>
> > > > > > making chili (or any food) so searingly spicy/hot you can't
>
> > > > > > taste
>
> > >
>
> > > > > > what you're eating.
>
> > >
>
> > > > > >
>
> > >
>
> > > > > Me either. I've seen folks brag how hot their chili is. I
>
> > > > > could
>
> > >
>
> > > > > care less. Food is about flavor, not heat. My personal take is
>
> > > > > if
>
> > >
>
> > > > > the chili is so hot i need a sweet jiffy mix to make it edible,
>
> > >
>
> > > > > then the chili is a bad one.
>
> > >
>
> > > >
>
> > >
>
> > > > Unless they're stupid, people who make spicy chili have a high
>
> > >
>
> > > > tolerance for spicy food, which means that they CAN taste what
>
> > >
>
> > > > they're eating, and the spiciness makes it better for them. People
>
> > >
>
> > > > who brag about how spicy their chili is are usually actually
>
> > > > bragging
>
> > >
>
> > > > about how well they tolerate capsaicin.
>
> > >
>
> > > >
>
> > >
>
> > > > Bob
>
> > >
>
> > >
>
> > >
>
> > > Grin, then call me the medium to mild set unless it's kimchee! I've
>
> > >
>
> > > just had too many bad experiences with depthless taste types that
>
> > > were
>
> > >
>
> > > 'hot just to prove your manhood can take it' sorts. Blech.
>
> > >
>
> > I'm sure a lot of folks are into that mindset, but real capsaicin
>
> > fans are not into impressing anyone with their tolerance. We love
>
> > the sensation, and we love the foods we apply the chile to, and the
>
> > heat never covers up the flavors, but is a separate aspect, as much
>
> > as hearing is distinct from touch. Listen, intense people might do
>
> > extreme things with capsaicin, but that's so far outside the norm of
>
> > just enjoying chilies. Heck, my wife adores hot peppers, and she is
>
> > the epitome of unpretentiousness. She doesn't go as hot as me, but
>
> > we both enjoy the flavors.
>
> >
>
> > If you care to learn which flavors you like, and are careful to limit
>
> > the heat as you build a tolerance, you can appreciate the variety of
>
> > hot capsicums. Some you might like, some maybe you wouldn't like.
>
> > I'm not fond of the flavor of habaneros. I love jalapenos raw, and
>
> > Anaheims stewed, sweet peppers cooked minimally or soft. I prefer
>
> > some chilies fresh, and some dried and reconstituted. Hot peppers
>
> > are not primarily about guys impressing their bros.
>
> >
>
> > --Bryan
>
>
>
> Bryan, I eat korean and thai kimchees not watered down for roundeyes.
>
> I totally get it on the taste vs heat. Sadly chili is one of the areas
>
> where too many fools do not get it. I can assume you are not one of
>
> them from how you present it.
>
I assume this is a fake post because cshenk is a regular here, and would know that "roundeyes" is a patently offensive word for non-east-Asian, and would not use it.

--Bryan

On Thursday, January 3, 2013 7:49:25 PM UTC-6, dsi1 wrote:
> On 1/2/2013 2:45 PM, jmcquown wrote:
>
> > While some people (aka "prove your manhood" types) may have a high
>
> > tolerance to capsicum, they shouldn't dump peppers into everything. I've
>
> > been to a couple of chili cookoffs and gumbo cookoffs. The ones who
>
> > covered everything up with hot peppers didn't make it. Cooking requires
>
> > a blend of flavours, not just a lot of heat.
>
> >
>
> > Jill
>
>
>
> My understanding is that solders on guard duty will take the cute
>
> bottles of Tabasco that's in their MRE rations and use the hot sauce as
>
> eye drops. This is supposed to keep them from dozing off. I don't know
>
> about you but I'd sure be impressed as to the level of their manhood. :-)

Want to know how nutty guys can get? Two of my band members and I were camping on a gravel bar of a creek, and each did half droppers of Pure Cap. Man was that painful.

--Bryan

On Thu, 03 Jan 2013 07:29:59 -0500, Jim Elbrecht >
wrote:

> sf > wrote:
>
> -snip-
> >>
> >
> >Co-incidentally, I found this recipe tonight and plan to try it the
> >next time I want cornbread. It's supposed to be a Jiffy-like flavor,
> >but a little moister which I will like. Remember I said I've evolved
> >to think Jiffy is a little too sweet or me? I will start by leaving
> >out the 1/4 c sugar and see how it goes. There's still plenty of
> >sweetness left!
> >http://blackjackbakehouse.com/home/2...cornbread.html
> >
>
> I'm good with the Hawaiian one dsi1 posted--[as is my wife who is a
> Jiffy fan- she says 'Same flavor- but moister.] - But those 'Mexican
> honey puffs' and 'cookie butter babies' [with Biscoff spread] sure
> look sinful.<g>
>
Yes, I was just looking at them and thinking "breakfast"... but I
don't see the cookie butter babies. What caught my eye were the two
related cookies - coconut crunch cookie candy and turtle cookies.


--
Food is an important part of a balanced diet.

sf > wrote:

>On Thu, 03 Jan 2013 07:29:59 -0500, Jim Elbrecht >
>wrote:
>
>> sf > wrote:
>>
>> -snip-
>> >>
>> >
>> >Co-incidentally, I found this recipe tonight and plan to try it the
>> >next time I want cornbread. It's supposed to be a Jiffy-like flavor,
>> >but a little moister which I will like. Remember I said I've evolved
>> >to think Jiffy is a little too sweet or me? I will start by leaving
>> >out the 1/4 c sugar and see how it goes. There's still plenty of
>> >sweetness left!
>> >http://blackjackbakehouse.com/home/2...cornbread.html
>> >
>>
>> I'm good with the Hawaiian one dsi1 posted--[as is my wife who is a
>> Jiffy fan- she says 'Same flavor- but moister.] - But those 'Mexican
>> honey puffs' and 'cookie butter babies' [with Biscoff spread] sure
>> look sinful.<g>
>>
>Yes, I was just looking at them and thinking "breakfast"... but I
>don't see the cookie butter babies. What caught my eye were the two
>related cookies - coconut crunch cookie candy and turtle cookies.

I'm not going there again!<g> I went to the link and the
butter-babies weren't pictured like they were last time- but here it
is;
http://blackjackbakehouse.com/home/2...er-babies.html

coconut-crunch? turtles? That guy knows my weaknesses. . . .

Jim

On Fri, 04 Jan 2013 07:38:46 -0500, Jim Elbrecht >
wrote:

> sf > wrote:
>
> >>
> >Yes, I was just looking at them and thinking "breakfast"... but I
> >don't see the cookie butter babies. What caught my eye were the two
> >related cookies - coconut crunch cookie candy and turtle cookies.
>
> I'm not going there again!<g> I went to the link and the
> butter-babies weren't pictured like they were last time- but here it
> is;
> http://blackjackbakehouse.com/home/2...er-babies.html
>
> coconut-crunch? turtles? That guy knows my weaknesses. . . .
>
Oh, man Jim - when you slip... you go right off the cliff!


--
Food is an important part of a balanced diet.

"cshenk" wrote:
>jmcquown wrote:
>
>> While some people (aka "prove your manhood" types) may have a high
>> tolerance to capsicum, they shouldn't dump peppers into everything.
>> I've been to a couple of chili cookoffs and gumbo cookoffs. The ones
>> who covered everything up with hot peppers didn't make it. Cooking
>> requires a blend of flavours, not just a lot of heat.
>>
>> Jill
>
>Yup. Shocked a few folks by winning a texas chili cookoff once and
>later a few elsewhere. I did 'alternative chili' in all cases.
>
>The neatest one was when I got my nimble fingers on 2 lbs live crawfish
>and made a white bean version with some of them propped up on the sides
>looking like they were sunning and others swimming about (evil grin).
>Don't worry, it was very spicy but in different depth layers, not
>actually 'hot'.

The chili recipe I added to the RFC cookbook always gets kudos and I
don't add more than a smidge of hot pepper... I let folks add their
own. Folks who make foods scorching hot it's only because they have
no taste buds whatsoever, not even in their ass.

I'm not a cornbread maven but I don't like the Jiffy brand. I like
the Washington brand muffin mixes but I haven't seen it in stores for
years... it was most like the NYC diner corn muffin, which is not at
all sweet but very gritty with medium ground corn meal.
http://www.foodfacts.com/NutritionFa...-Mix--oz/12876

On 1/3/2013 5:52 PM, Bryan wrote:
>
> Want to know how nutty guys can get? Two of my band members and I were camping on a gravel bar of a creek, and each did half droppers of Pure Cap. Man was that painful.
>
> --Bryan
>

Well OK then, I'm impressed. I wish people would put up videos of that
instead of those stupid "cinnamon challenge" vids.

On 1/3/2013 3:37 PM, cshenk wrote:
>
> Bryan, I eat korean and thai kimchees not watered down for roundeyes.
> I totally get it on the taste vs heat. Sadly chili is one of the areas
> where too many fools do not get it. I can assume you are not one of
> them from how you present it.
>
>

Back in the 70s, my wife and I went to a strip mall restaurant called
Aloha Hawaiian Barbeque in the SF bay area. My wife is a roundeye (we
call them 'haoles') but was raised by a Korean step-mom. She ordered a
bibimbap but could not bring herself to use the catchup-like sauce that
came with it. She requested some real gochujang and the look of absolute
confusion on the servers face was priceless. The owner had to come out
so that she could explain what she wanted. The food was not bad
considering that it wasn't Hawaiian but Korean and the owners were
neither Hawaiian or Korean. We went back there several times because
there was no other place around that served Korean.

At the time I was pretty ignorant of Korean foods since most Korean
establishments in Hawaii were bars and strip clubs. I thought my wife's
bibimbap looked pretty good and was horrified when she started mixing
the whole thing up into a big gooey mess. These days, I'm more familiar
with the dish and am only slightly repulsed when they mix it into a
gooey mess.

Korean food has come a long way in Hawaii and the mainland and the
number of bars and strip clubs have diminished greatly - this is a good
thing. Heck, we're even driving Korean cars and cooking and washing
clothes with their products. Who wodda thought?

dsi1 wrote:
>
> Korean food has come a long way in Hawaii and the mainland and the
> number of bars and strip clubs have diminished greatly - this is a good
> thing. Heck, we're even driving Korean cars and cooking and washing
> clothes with their products. Who wodda thought?

Their tv's suck though....Daewoo (if I spelled that correctly). I bought a
brand new one once and it quit working just a couple of weeks after the
1-year warranty ended. No more of them for me, that's for sure.

Gary

On 1/4/2013 1:07 PM, Gary wrote:
> dsi1 wrote:
>>
>> Korean food has come a long way in Hawaii and the mainland and the
>> number of bars and strip clubs have diminished greatly - this is a good
>> thing. Heck, we're even driving Korean cars and cooking and washing
>> clothes with their products. Who wodda thought?
>
> Their tv's suck though....Daewoo (if I spelled that correctly). I bought a
> brand new one once and it quit working just a couple of weeks after the
> 1-year warranty ended. No more of them for me, that's for sure.
>
> Gary
>

I didn't know Daewoo made TVs. I did know that they made goofy cars.

I suspect that most of the TV sold in a few years will be Korean made
with a lot of them saying "Samsung" on base or wherever they can find
room for the logo. The next big thing in TV will be organic LED
displays. Once the technology is developed it's gonna take over
everything. My guess is that in 5 years or so, all TV and displays will
use this technology.

http://www.theverge.com/2013/1/1/382...uary-preorders

On Fri, 04 Jan 2013 11:16:48 -0800, sf > wrote:

>On Fri, 04 Jan 2013 07:38:46 -0500, Jim Elbrecht >
>wrote:
>
>> sf > wrote:
>>
>> >>
>> >Yes, I was just looking at them and thinking "breakfast"... but I
>> >don't see the cookie butter babies. What caught my eye were the two
>> >related cookies - coconut crunch cookie candy and turtle cookies.
>>
>> I'm not going there again!<g> I went to the link and the
>> butter-babies weren't pictured like they were last time- but here it
>> is;
>> http://blackjackbakehouse.com/home/2...er-babies.html
>>
>> coconut-crunch? turtles? That guy knows my weaknesses. . . .
>>
>Oh, man Jim - when you slip... you go right off the cliff!

If you mean 'slip' as in 'slip off my diet' - then no-- I've never
dieted. I just go with portion control and try to get a couple
healthy meals in each day. We have some *very small* Christmas
cookies in this house. [and lots of them-- I made more than 20
different ones this year<g>]

I'm still right where I was in the beginning of October, weight-wise.

I'd prefer to be down a couple pounds, but that'll come in time. The
extra pounds took me 20 yrs to gain- If it takes 5 to lose 'em I'm
satisfied.

Jim

dsi1 wrote:

> Korean food has come a long way in Hawaii and the mainland and the
> number of bars and strip clubs have diminished greatly - this is a good
> thing. Heck, we're even driving Korean cars and cooking and washing
> clothes with their products. Who wodda thought?

I try to score some kimchee right after landing on a Hawaiian island,
usually from one of the little covered-market places. It is always
kick-ass, in terms of red pepper and otherwise.

At home, my wife prefers I not keep a jar of kim chee in the
refrigerator because they sometimes explode. (IMO this is a sign
you got the real stuff.) The Hawaii stuff is probably a little
better anyway.

Steve

On 1/4/2013 8:40 PM, Steve Pope wrote:
> dsi1 wrote:
>
>> Korean food has come a long way in Hawaii and the mainland and the
>> number of bars and strip clubs have diminished greatly - this is a good
>> thing. Heck, we're even driving Korean cars and cooking and washing
>> clothes with their products. Who wodda thought?
>
> I try to score some kimchee right after landing on a Hawaiian island,
> usually from one of the little covered-market places. It is always
> kick-ass, in terms of red pepper and otherwise.

I was at Bob's Barbecue in Kalihi the other day and had a kimchee burger
which is a hamburger sandwich with kimchee in it. Kimchee and burgers go
well together and should be a natural but there's hardly anybody that
serves this. What I really want is a teri-beef sandwich with kimchee
which nobody seems to serve. As I was munching on the tasty burger, it
occurred to that I could just order the excellent teri-beef sandwich
with a side order of their excellent kimchee and insert it in the
sandwich. I'll do this the next time I'm there and will probably have a
heart attack while eating it because it's going to be too tasty. It'll
be worth it...


>
> At home, my wife prefers I not keep a jar of kim chee in the
> refrigerator because they sometimes explode. (IMO this is a sign
> you got the real stuff.) The Hawaii stuff is probably a little
> better anyway.

My wife's family used to have a separate refrigerator for their kimchee.
I thought that was just my wife's kooky family but evidently this is
perfectly normal for a Korean family.

>
> Steve
>

dsi1 wrote in rec.food.cooking:

> On 1/3/2013 3:37 PM, cshenk wrote:
> >
> > Bryan, I eat korean and thai kimchees not watered down for
> > roundeyes. I totally get it on the taste vs heat. Sadly chili is
> > one of the areas where too many fools do not get it. I can assume
> > you are not one of them from how you present it.
> >
> >
>
> Back in the 70s, my wife and I went to a strip mall restaurant called
> Aloha Hawaiian Barbeque in the SF bay area. My wife is a roundeye (we
> call them 'haoles') but was raised by a Korean step-mom. She ordered
> a bibimbap but could not bring herself to use the catchup-like sauce
> that came with it. She requested some real gochujang and the look of
> absolute confusion on the servers face was priceless. The owner had
> to come out so that she could explain what she wanted. The food was
> not bad considering that it wasn't Hawaiian but Korean and the owners
> were neither Hawaiian or Korean. We went back there several times
> because there was no other place around that served Korean.
>
> At the time I was pretty ignorant of Korean foods since most Korean
> establishments in Hawaii were bars and strip clubs. I thought my
> wife's bibimbap looked pretty good and was horrified when she started
> mixing the whole thing up into a big gooey mess. These days, I'm more
> familiar with the dish and am only slightly repulsed when they mix it
> into a gooey mess.
>
> Korean food has come a long way in Hawaii and the mainland and the
> number of bars and strip clubs have diminished greatly - this is a
> good thing. Heck, we're even driving Korean cars and cooking and
> washing clothes with their products. Who wodda thought?

LOL! Totally. I gather one person got mad that I used 'round-eye' for
me but it's simply a haoles translation (not sure if you knew it but I
lived in hawaii 1986-1989). Both are a term and can be used matter of
fact to describe something or in a derogatory manner.

Bimimbap is neat stuff! I've only had it a few times but liked it.

As you travel though life, a few culinary experiences make a mark on
your soul even if you never find them again or know what they are.

Here's a few of my travels that i hope you will enjoy.

A young teen, about 18 in fact- Central SC, a brushing sort of marinade
with HUGE flavor but very salty so you used it gently. It's a very
deep south sort of mix of the mountain area not seen elsewhere. Heavy
garlic, black pepper, vinegar, salt and oil. Completely shelf stable.

A young 20's- Hawaii, had never had fish other than fish-sticks baked
in the oven. I married my husband of now 26 years at least partly over
my first experience of sashimi and rice with dipping sauce. I was
hesitant at raw fish but willing to try it. He grinned that I wanted
butter on my rice then added black pepper (why had i never thought to
add black pepper to rice?). I think I feel a little guilty that i ate
my share and quite a bit of his.

A later age, about 40- Korea. 2 events.
- Tea smoked chicken with a braiser at the table and you cook your own
and eat each bite with a bit of garlic and other greenery.
- No name place in Pusan, no english, menu painted on the wall over the
cash register. Walked in with a shipmate and we had no clue so pointed
at one then sat at the floor table as some sort of 7 course meal came
out that we shared for about 4 hours of fun.

Anyways, those stand out.


--

On 1/6/2013 8:53 AM, cshenk wrote:
> dsi1 wrote in rec.food.cooking:
>
>> On 1/3/2013 3:37 PM, cshenk wrote:
>>>
>>> Bryan, I eat korean and thai kimchees not watered down for
>>> roundeyes. I totally get it on the taste vs heat. Sadly chili is
>>> one of the areas where too many fools do not get it. I can assume
>>> you are not one of them from how you present it.
>>>
>>>
>>
>> Back in the 70s, my wife and I went to a strip mall restaurant called
>> Aloha Hawaiian Barbeque in the SF bay area. My wife is a roundeye (we
>> call them 'haoles') but was raised by a Korean step-mom. She ordered
>> a bibimbap but could not bring herself to use the catchup-like sauce
>> that came with it. She requested some real gochujang and the look of
>> absolute confusion on the servers face was priceless. The owner had
>> to come out so that she could explain what she wanted. The food was
>> not bad considering that it wasn't Hawaiian but Korean and the owners
>> were neither Hawaiian or Korean. We went back there several times
>> because there was no other place around that served Korean.
>>
>> At the time I was pretty ignorant of Korean foods since most Korean
>> establishments in Hawaii were bars and strip clubs. I thought my
>> wife's bibimbap looked pretty good and was horrified when she started
>> mixing the whole thing up into a big gooey mess. These days, I'm more
>> familiar with the dish and am only slightly repulsed when they mix it
>> into a gooey mess.
>>
>> Korean food has come a long way in Hawaii and the mainland and the
>> number of bars and strip clubs have diminished greatly - this is a
>> good thing. Heck, we're even driving Korean cars and cooking and
>> washing clothes with their products. Who wodda thought?
>
> LOL! Totally. I gather one person got mad that I used 'round-eye' for
> me but it's simply a haoles translation (not sure if you knew it but I
> lived in hawaii 1986-1989). Both are a term and can be used matter of
> fact to describe something or in a derogatory manner.
>
> Bimimbap is neat stuff! I've only had it a few times but liked it.
>
> As you travel though life, a few culinary experiences make a mark on
> your soul even if you never find them again or know what they are.
>
> Here's a few of my travels that i hope you will enjoy.
>
> A young teen, about 18 in fact- Central SC, a brushing sort of marinade
> with HUGE flavor but very salty so you used it gently. It's a very
> deep south sort of mix of the mountain area not seen elsewhere. Heavy
> garlic, black pepper, vinegar, salt and oil. Completely shelf stable.
>
> A young 20's- Hawaii, had never had fish other than fish-sticks baked
> in the oven. I married my husband of now 26 years at least partly over
> my first experience of sashimi and rice with dipping sauce. I was
> hesitant at raw fish but willing to try it. He grinned that I wanted
> butter on my rice then added black pepper (why had i never thought to
> add black pepper to rice?). I think I feel a little guilty that i ate
> my share and quite a bit of his.

Interesting. My brother-in-laws will butter their rice although my wife
never did. It was shocking but that's what they do on the mainland. I
like the idea of a black pepper marinade. Somebody dumped a bunch of
black pepper which I was using to coat ahi in the sink and the water in
a bowl turned brown. I never noticed this before but it gave me the idea
of a black pepper infusion seasoning. I'll try your mountain marinade.
Thanks for the info.

I was reading an article on cars this morning. The writer Dan Neal,
suggested that, all cultural stereotypes aside, the NC state tree should
be a Camaro wrapped around a telephone pole!

>
> A later age, about 40- Korea. 2 events.
> - Tea smoked chicken with a braiser at the table and you cook your own
> and eat each bite with a bit of garlic and other greenery.
> - No name place in Pusan, no english, menu painted on the wall over the
> cash register. Walked in with a shipmate and we had no clue so pointed
> at one then sat at the floor table as some sort of 7 course meal came
> out that we shared for about 4 hours of fun.
>
> Anyways, those stand out.
>
>

Life - it's a gas alright.

Jim Elbrecht wrote:

> those 'Mexican honey puffs' and 'cookie butter babies' [with Biscoff spread] sure look sinful.<g>

When I learned that Biscoff spread is nothing but Biscoff cookies
blended with vegetable oil, I gained an abhorrence for the product. Wish
I could feel that way about Nutella too, because in some ways it's even
worse.

Bob

dsi1 wrote:

> My understanding is that solders on guard duty will take the cute
> bottles of Tabasco that's in their MRE rations and use the hot sauce as
> eye drops. This is supposed to keep them from dozing off. I don't know
> about you but I'd sure be impressed as to the level of their manhood. :-)

How are you supposed to guard anything if you're blind or incapacitated
by pain?

Bob

Bryan wrote:

> I'm not fond of the flavor of habaneros.

You've never had habaneros the way *I* make them!

One of my favorite dishes in my 2009 birthday dinner was country-style
ribs slow-cooked with plums, allspice, and habaneros.


> Hot peppers are not primarily about guys impressing their bros.

Especially when they're being used by a Thai mother cooking for her family!

Bob

Bryan wrote:

> I assume this is a fake post because cshenk is a regular here, and would know that "roundeyes" is a patently offensive word for non-east-Asian, and would not use it.

Some of use choose not to take offense.

Roundeye Bob

Steve Pope wrote:

> At home, my wife prefers I not keep a jar of kim chee in the
> refrigerator because they sometimes explode.

Just leave the lid loose.

Bob

dsi1 wrote:

> My wife's family used to have a separate refrigerator for their kimchee.
> I thought that was just my wife's kooky family but evidently this is
> perfectly normal for a Korean family.

Well, kimchee refrigerators do exist, and many Korean families *want*
them, but I'm not sure their use is widespread enough to be considered
normal. Probably normal in affluent neighborhoods like Gangnam, though.

Bob

On 1/7/2013 6:56 AM, Bob Terwilliger wrote:
> dsi1 wrote:
>
>> My understanding is that solders on guard duty will take the cute
>> bottles of Tabasco that's in their MRE rations and use the hot sauce as
>> eye drops. This is supposed to keep them from dozing off. I don't know
>> about you but I'd sure be impressed as to the level of their manhood. :-)
>
> How are you supposed to guard anything if you're blind or incapacitated
> by pain?
>
> Bob

This is a good question. At least you won't be dozing off. Perhaps
you'll be all ears.

Bob Terwilliger wrote:
> Bryan wrote:
>
>> I assume this is a fake post because cshenk is a regular here, and
>> would know that "roundeyes" is a patently offensive word for
>> non-east-Asian, and would not use it.

Might how-ly be the same in Hawaii? And Gaiging means something like
hairly barbarian. Not a bad description fo rme.

> Some of use choose not to take offense.

Agreed.

> Roundeye Bob

Gaiging How-ly Doug

On Monday, January 7, 2013 11:02:14 AM UTC-6, Bob Terwilliger wrote:
> Bryan wrote:
>
>
>
> > I'm not fond of the flavor of habaneros.
>
>
>
> You've never had habaneros the way *I* make them!
>
Ha. I really don't like their flavor, it reminds me of tropical fruits like mangoes, guavas and papayas, none of which I like. Folks who don't regularly eat hot peppers have asked me how I could even taste something that hot, but anyone who knows chilis would think that's silly. A habanero is as different from a arbol as a lime is from a grapefruit, if not more so. I hate having to add cayenne or habanero for heat because of the jalapenos being so not hot a lot of the time. This year, I'm growing these.
http://www.tomatogrowers.com/JALAFUE...fo/9280--BULK/
>
> One of my favorite dishes in my 2009 birthday dinner was country-style
>
> ribs slow-cooked with plums, allspice, and habaneros.
>
>
>
>
>
> > Hot peppers are not primarily about guys impressing their bros.
>
>
>
> Especially when they're being used by a Thai mother cooking for her family!
>
Can't argue with that.
>
> Bob

--Bryan

In article >, Gary > wrote:
>Bryan wrote:
>>
>> But Jiffy is "America's Favorite." It's right up there with Kraft
>> Macaroni and Cheese Dinner, Rica-a-Roni (the San Francisco treat!),
>> Stovetop Stuffing Mix and Tuna Helper. Though I guess it's up to
>> whether you like the crap with the sugar and hydrogenated lard, or the
>> crap without the sugar, and with hydrogenated soy oil. Anybody who is
>> too f-ing lazy to make cornbread from scratch--when the alternative is
>> either of those junk brands--ought to hang up his/her apron and stick
>> to TV dinners.
>>
>> --Bryan
>
>And then...I've made cornbread from scratch and I still like the Jiffy brand
>better. Jill might not like the sugar in it but I do.

I'm partial to the Marie Callendar mix myself. The industrial-sized bags
sure were appreciated the day I was making chili mac for 150 (meat and
meatless versions) and had three helpers. The chili mac was pretty much
all from scratch, including beans that started out dry. One person got
assigned to make up the mix.

If I could make cornbread like one of the local restaurants I would
actually lay in a supply of good cornmeal. I get the hankering rarely
enough that my cornmeal goes bad.

>Your eating habits are admirable but the rest of us like eating crap food
>occasionally.

Bless his heart.

>And I'm fine with the occasional TV dinner too...especially
>the Hungry Man varieties.

Those were a real treat to us when we were kids and my mom is an excellent
cook. (We got them on Mom's night out.) They were better than the awful
school lunches we ate.

>PS - that boxed Kraft Mac and Cheese though is nasty. I can't believe so
>many here eat that.

Yeah, I don't see the attraction either. I guess you had to grow up
eating it. I am fond of the boxed pilafs* or instant mashed potatoes for
very speedy sides (my homemade is acceptable but sometimes I don't have
enough potatoes in the house or twenty minutes to boil them). I put
rather less liquid and rather more butter in the spud mix, like Mom did.

*Rice-a-roni is too salty for me these days. I get Near East or the
Trader Joe's.

Charlotte
--

On 1/9/2013 12:24 AM, Charlotte L. Blackmer wrote:
>
> If I could make cornbread like one of the local restaurants I would
> actually lay in a supply of good cornmeal. I get the hankering rarely
> enough that my cornmeal goes bad.
>
> Charlotte
>
I store cornmeal in the freezer. I've never had cornmeal go bad. But
then I've never had a reason to try to store industrial-sized bags of
cornmeal

Jill

On 1/8/2013 7:24 PM, Charlotte L. Blackmer wrote:
>
> I'm partial to the Marie Callendar mix myself. The industrial-sized bags
> sure were appreciated the day I was making chili mac for 150 (meat and
> meatless versions) and had three helpers. The chili mac was pretty much
> all from scratch, including beans that started out dry. One person got
> assigned to make up the mix.

It's good stuff. I got a big bag from Costco. I dump some in a bowl and
add water while stirring with a whisk. I can mix up a batch in less than
60 seconds. Amazing. I'll have to try baking it in a waffle iron,
that'll be faster than heating up the oven.

cshenk wrote:
> jmcquown wrote in rec.food.cooking:
>
>> I had a hankering for cornbread or corn muffins but I really didn't
>> feel like making it from scratch. (I know, it's not difficult. I
>> make cornbread a lot.)
>>
>> I had this box of Jiffy corn muffin mix in the pantry. I figured I
>> may as well use it. Now I remember why it's awful! Way too much
>> sugar.
>>
>> From now on I'll stick to the from scratch recipe I've been using for
>> years. I don't even recall buying that box of muffin mix.
>
> Grin, it's more a new englanders version of what cornbread is supposed
> to be like and i actually like it since i grew up with it. Mom would
> add raisens and bake it up as a sort of dessert almost item.
>

I'm a native New Englander, and I detest sweet cornbread. But I
will add that I buy cornbread at my peril. It is very rare to
encounter one that is not much too sweet, and they almost always
have a disgusting cake-like texture, which is lacking in grit to
say nothing of a good corn flavor.

--