On Monday, March 21, 2016 at 12:09:12 PM UTC-5, Gary wrote:
>
> " wrote:
> >
> > Sh-h-h-h-udder, I HATE spiders, too.
>
>
> I hate spiders too with only one exception:
>
> Those cute little fuzzy spiders that you only see occasionally on your
> dashboard on hot days. They walk but they also hop. For some reason,
> I like them and treat them like car pets. They seem pretty cool.
> They never stay long though.
>
>
I hate them ALL. Those 'cute' little fuzzy spiders
don't stay around here long either. I murder them.

On Monday, March 21, 2016 at 1:34:57 PM UTC-5, Brooklyn1 wrote:
>
> The only people who don't use clothes dryers are those who are too
> miserly to spend the few pennies on electric. They don't realize how
> sunlight ruins fabrics, UV rays bleach the colors and destroys the
> fibers.
>
I have a dryer and it is used exclusively in the winter.
Sheets are always hung outside Spring through late Fall.
Sheets are MUCH easier to fold and put away after line
drying. Who cares if UV rays bleach the colors of sheets?
I can't say I've seen any destruction of fibers. As I
previously stated bras ARE hung out because the damage the
dryer does to the elastic.
>
> >We use a dryer. More sanitary than pollen, pine needles and other
> >pollution in the air.
>
Only time pollen is a problem around here is in the Spring. No pine
trees within a mile.
>
> Not to mention bird poop... birds love clothes lines... first time a
> murder of crows poops your freshly laundered clothes you'll never hang
> clothes outdoors again.
>
Rarely, rarely do I find bird poop on my sheets. No trees for
them to roost in in my yard that is near the clothes line.
>
> Another thing is dryers suck all that pesky
> lint off your laundry.
>
Only thing I have trouble with lint is towels. Towels are
'lint givers' and socks and slacks are ;lint takers.'
>
> There's really no point in doing laundry if
> you hang it outdoors, could easily end up dirtier than before you
> laundered it.
>
Thankfully we can do laundry as we choose. The government has
disbanded the "laundry police" agency.
>
> did yoose know that there are special bra
> hangers:
> http://www.amazon.com/s/?ie=UTF8&key...l_937vj1783v_e
>
http://www.amazon.com/Laundry-Clothe...ds=bra+hangers This is the
one I have that I use to hang my bras on outside on the clothes
line. It would also work very well for socks.

itsjoannotjoann wrote:
>Brooklyn1 wrote:
>
> did yoose know that there are special bra
> hangers:
> http://www.amazon.com/s/?ie=UTF8&key...l_937vj1783v_e
>>
>>http://www.amazon.com/Laundry-Clothe...ds=bra+hangers This is the
>>one I have that I use to hang my bras on outside on the clothes
>>line. It would also work very well for socks.

You do realize there's a difference between what gets stuffed into
socks and what gets stuffed into bras... although some stuff socks
into bras... I'm hoping you don't need to.

On 3/20/2016 5:13 PM, jmcquown wrote:
> On 3/20/2016 5:35 PM, Sqwertz wrote:
>> On 20 Mar 2016 18:33:19 GMT, notbob wrote:
>>
>>> Do I gotta drag out my orbital stand mixer or is there a manual way to
>>> cream butter/sugar?
>>>
>>> IOW, how did chefs cream butter into sugar b4 electricity?
>>
>> Gee, that's a tough one.
>>
>> -sw
>>
> The *big* question is how did they make butter b4 electricity?!
>
> Jill
My grandparents were farmers. I remember watching my grandmother make
butter. She had a big wooden churn that she would pump up and down.
The churn was tall enough that she would sit on a chair and the churn
would sit on the floor beside her. She also had a much smaller
countertop churn, but she preferred the large one. Hers was similar to
this:
https://www.etsy.com/listing/2510472...FQ6LaQod06gNdQ

MaryL

On Monday, March 21, 2016 at 6:42:28 PM UTC-4, sf wrote:
> On Mon, 21 Mar 2016 09:37:25 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> > On Monday, March 21, 2016 at 10:08:38 AM UTC-4, sf wrote:
> > > On Mon, 21 Mar 2016 03:31:28 -0700 (PDT), Cindy Hamilton
> > > > wrote:
> > >
> > > > On Sunday, March 20, 2016 at 6:19:26 PM UTC-4, Dave Smith wrote:
> > > >
> > > > > Creaming the butter and sugar is a very important step in making good
> > > > > cookies.
> > > >
> > > > Depends on the cookie; depends on how you like your cookies. I prefer
> > > > to melt the butter for chocolate-chip cookies. It makes them chewy.
> > > >
> > > Tell me more! Can I use the Toll House recipe and just melt the
> > > butter? I love chewy cookies and can never get them to Mrs. Field's
> > > quality. I love the texture of those cookies but they are way too
> > > sweet for me.
> >
> > Yes, that's what I do. If the butter is really hot after
> > melting, let it cool a bit before adding the eggs, or
> > they'll scramble. Although if you add the sugar before
> > the eggs, it should be ok.
> >
> > I can't guarantee how chewy they'll be, but liberating
> > the water phase from the butter helps the flour form a
> > little gluten. I use King Arthur GP flour, which is
> > higher in protein than, say, Gold Medal, so I get a
> > little extra chewiness there, too.
> >
> Thanks. I think I have KA this time around. Are you saying KA is
> better for breads than cake? Personally, I'm more the pound cake, old
> fashioned carrot cake type than Southern style cakes made with cake
> flour type anyway, so I'm okay with that.

Depends on what you're looking for in texture, I suppose. I don't
have much hands-on experience, but the science is easy to understand.

KA unbleached all-purpose flour is 11.7% protein
KA unbleached bread flour is 12.7% protein
Gold Medal AP is 10.5% protein
Gold Medal bread flour is 12% protein
White Lily AP is 8-9% protein
White Lily bread flour is 11.7% protein

Clearly, White Lily thinks 11.7% is enough for bread, but KA finds
that a little... wimpy.

The pizza crust recipe that I use is intended for AP flour, but
I've seen recipes that call for bread flour.

Here's a nice, although somewhat vague table:
<http://www.theartisan.net/ProteinComparisons.htm>
And another reference:
<http://www.thefreshloaf.com/node/17045/protein-content-flour>

> I was watching some show on TV where the host went into a bakery and
> the baker said he used melted butter instead of cutting it in when he
> makes biscuits and the finished examples were *tall*. Maybe I'll try
> that method the next time I make biscuits (if I remember).

Tall, yes, because the extra little bit of gluten makes a structure
to hold on to the gases generated by the baking powder.

Cindy Hamilton

On Monday, March 21, 2016 at 7:15:32 PM UTC-4, wrote:

> I hate them ALL. Those 'cute' little fuzzy spiders
> don't stay around here long either. I murder them.

You're like my husband. No spider is safe around him.

I'll kill them if they come at me in the shower, but if they're
just hanging around on the ceiling, I can't be bothered. Sometimes
I'll off them if they're on the bathroom vanity, for his sake.

Cindy Hamilton

On Monday, March 21, 2016 at 7:28:27 PM UTC-4, wrote:

> I have a dryer and it is used exclusively in the winter.
> Sheets are always hung outside Spring through late Fall.
> Sheets are MUCH easier to fold and put away after line
> drying.

Fold and put away? I take 'em out of the dryer and put 'em
back on the bed.

> Who cares if UV rays bleach the colors of sheets?

Black sheets. Burgundy sheets. Forest green sheets.
What we buy depends a little bit on what's in fashion,
but it's always a dark color.

Cindy Hamilton

On 2016-03-22 6:33 AM, Cindy Hamilton wrote:

>> I hate them ALL. Those 'cute' little fuzzy spiders
>> don't stay around here long either. I murder them.
>
> You're like my husband. No spider is safe around him.
>
> I'll kill them if they come at me in the shower, but if they're
> just hanging around on the ceiling, I can't be bothered. Sometimes
> I'll off them if they're on the bathroom vanity, for his sake.

I normally try to ignore spiders on our bedroom ceiling. It seems too
much hassle to get up and get rid of them. A couple months ago I was
reading in bed and noticed one. I checked on him a few times. He was
right overhead. Then he seemed to be getting bigger. The bigger had
dropped a line and was dangling about a foot over my face. He is now
squished between two pages of the book I was reading.

On 22/03/2016 4:31 AM, Cindy Hamilton wrote:
> On Monday, March 21, 2016 at 6:42:28 PM UTC-4, sf wrote:
>> On Mon, 21 Mar 2016 09:37:25 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>>> On Monday, March 21, 2016 at 10:08:38 AM UTC-4, sf wrote:
>>>> On Mon, 21 Mar 2016 03:31:28 -0700 (PDT), Cindy Hamilton
>>>> > wrote:
>>>>
>>>>> On Sunday, March 20, 2016 at 6:19:26 PM UTC-4, Dave Smith wrote:
>>>>>
>>>>>> Creaming the butter and sugar is a very important step in making good
>>>>>> cookies.
>>>>>
>>>>> Depends on the cookie; depends on how you like your cookies. I prefer
>>>>> to melt the butter for chocolate-chip cookies. It makes them chewy.
>>>>>
>>>> Tell me more! Can I use the Toll House recipe and just melt the
>>>> butter? I love chewy cookies and can never get them to Mrs. Field's
>>>> quality. I love the texture of those cookies but they are way too
>>>> sweet for me.
>>>
>>> Yes, that's what I do. If the butter is really hot after
>>> melting, let it cool a bit before adding the eggs, or
>>> they'll scramble. Although if you add the sugar before
>>> the eggs, it should be ok.
>>>
>>> I can't guarantee how chewy they'll be, but liberating
>>> the water phase from the butter helps the flour form a
>>> little gluten. I use King Arthur GP flour, which is
>>> higher in protein than, say, Gold Medal, so I get a
>>> little extra chewiness there, too.
>>>
>> Thanks. I think I have KA this time around. Are you saying KA is
>> better for breads than cake? Personally, I'm more the pound cake, old
>> fashioned carrot cake type than Southern style cakes made with cake
>> flour type anyway, so I'm okay with that.
>
> Depends on what you're looking for in texture, I suppose. I don't
> have much hands-on experience, but the science is easy to understand.
>
> KA unbleached all-purpose flour is 11.7% protein
> KA unbleached bread flour is 12.7% protein
> Gold Medal AP is 10.5% protein
> Gold Medal bread flour is 12% protein
> White Lily AP is 8-9% protein
> White Lily bread flour is 11.7% protein
>
> Clearly, White Lily thinks 11.7% is enough for bread, but KA finds
> that a little... wimpy.

French bread flour is a bit lower than this. AP up here is 12% and makes
a good bread. The bread flour I get is close to 14%.

>
> The pizza crust recipe that I use is intended for AP flour, but
> I've seen recipes that call for bread flour.
>
I've been making them with imported Italian "00" flour, which is softer
than bread flour. So next time, try cake flour or that White Lily AP if
you can't get the Italian stuff.
Graham

On Tue, 22 Mar 2016 03:40:33 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, March 21, 2016 at 7:28:27 PM UTC-4, wrote:
>
>> I have a dryer and it is used exclusively in the winter.
>> Sheets are always hung outside Spring through late Fall.
>> Sheets are MUCH easier to fold and put away after line
>> drying.
>
>Fold and put away? I take 'em out of the dryer and put 'em
>back on the bed.
>
>> Who cares if UV rays bleach the colors of sheets?
>
>Black sheets. Burgundy sheets. Forest green sheets.
>What we buy depends a little bit on what's in fashion,
>but it's always a dark color.
>
>Cindy Hamilton

I always go for the darks colors.
I wish I could find some forest green sheets. They are not in style
at the moment.
Janet US

On Tue, 22 Mar 2016 03:31:28 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, March 21, 2016 at 6:42:28 PM UTC-4, sf wrote:
snip
>> I was watching some show on TV where the host went into a bakery and
>> the baker said he used melted butter instead of cutting it in when he
>> makes biscuits and the finished examples were *tall*. Maybe I'll try
>> that method the next time I make biscuits (if I remember).
>
>Tall, yes, because the extra little bit of gluten makes a structure
>to hold on to the gases generated by the baking powder.
>
>Cindy Hamilton

I 'thought' that the melted butter coated the flour and kept the
gluten from developing. That reason is in the back of my mind. I
have nothing to support that.
Janet US

On 2016-03-22, Dave Smith > wrote:
> On 2016-03-22 6:33 AM, Cindy Hamilton wrote:
>
>>> I hate them ALL. Those 'cute' little fuzzy spiders
>>> don't stay around here long either. I murder them.
>>
>> You're like my husband. No spider is safe around him.
>>
>> I'll kill them if they come at me in the shower, but if they're
>> just hanging around on the ceiling, I can't be bothered. Sometimes
>> I'll off them if they're on the bathroom vanity, for his sake.
>
> I normally try to ignore spiders on our bedroom ceiling. It seems too
> much hassle to get up and get rid of them. A couple months ago I was
> reading in bed and noticed one. I checked on him a few times. He was
> right overhead. Then he seemed to be getting bigger. The bigger had
> dropped a line and was dangling about a foot over my face. He is now
> squished between two pages of the book I was reading.

Fer all you spider-haters, like myself:

http://bugasalt.com/

I bought it fer flies, but it works great on fly-sized spiders.

NOTE: It will NOT kill wasps, so I doubt them big ol' golden orb
spiders or tarantulas are in any kinda trouble.

nb

On 3/22/2016 9:49 AM, Janet B wrote:

>>
>> Black sheets. Burgundy sheets. Forest green sheets.
>> What we buy depends a little bit on what's in fashion,
>> but it's always a dark color.
>>
>> Cindy Hamilton
>
> I always go for the darks colors.
> I wish I could find some forest green sheets. They are not in style
> at the moment.
> Janet US
>

A couple of years ago we replaced the king bed with two adjustable XL
twins. Best selection of sheets was overstock.com

On Tuesday, March 22, 2016 at 5:40:41 AM UTC-5, Cindy Hamilton wrote:
>
> On Monday, March 21, 2016 at 7:28:27 PM UTC-4, wrote:
>
> > I have a dryer and it is used exclusively in the winter.
> > Sheets are always hung outside Spring through late Fall.
> > Sheets are MUCH easier to fold and put away after line
> > drying.
>
> Fold and put away? I take 'em out of the dryer and put 'em
> back on the bed.
>
I rotate the stock. Hahahaaaaa
>
> > Who cares if UV rays bleach the colors of sheets?
>
> Black sheets. Burgundy sheets. Forest green sheets.
> What we buy depends a little bit on what's in fashion,
> but it's always a dark color.
>
> Cindy Hamilton
>
I have one set of navy Tommy Bahama sheets and wouldn't
mind another set of dark ones. Just haven't found any
yet that are begging me to buy them.

On Tuesday, March 22, 2016 at 7:16:08 AM UTC-5, Dave Smith wrote:
>
> I normally try to ignore spiders on our bedroom ceiling. It seems too
> much hassle to get up and get rid of them. A couple months ago I was
> reading in bed and noticed one. I checked on him a few times. He was
> right overhead. Then he seemed to be getting bigger. The bigger had
> dropped a line and was dangling about a foot over my face. He is now
> squished between two pages of the book I was reading.
>
>
The wand attachment on the vacuum cleaner does a great
job of eliminating those horrors.

On 3/22/2016 10:07 AM, Sqwertz wrote:
> taking turns shaking it.
>
> -sw

I have been stuffing my fat little ****ing face again with food I
'borrowed' from:

https://www.austinfoodbank.org/news/...unteer-quarter


OK I admit it, I am eating my way through Texas.

Make me a zip code, or two.

Sf, you can certainly melt the butter...my recipe says to melt it. People will
argue this all day long, but I am old and know what I am talking about when
it comes to cookies.

Use oleo, not butter, for soft, chewy CC cookies. Store in air-tight containers
so,they stay soft and chewy.

Butter or mostly butter makes them crisp after the first day.

N.

In article >, stancole1
@invalid.yahoo.com says...
>
> On 3/20/2016 5:13 PM, jmcquown wrote:
> > On 3/20/2016 5:35 PM, Sqwertz wrote:
> >> On 20 Mar 2016 18:33:19 GMT, notbob wrote:
> >>
> >>> Do I gotta drag out my orbital stand mixer or is there a manual way to
> >>> cream butter/sugar?
> >>>
> >>> IOW, how did chefs cream butter into sugar b4 electricity?
> >>
> >> Gee, that's a tough one.
> >>
> >> -sw
> >>
> > The *big* question is how did they make butter b4 electricity?!
> >
> > Jill
> My grandparents were farmers. I remember watching my grandmother make
> butter. She had a big wooden churn that she would pump up and down.
> The churn was tall enough that she would sit on a chair and the churn
> would sit on the floor beside her. She also had a much smaller
> countertop churn, but she preferred the large one. Hers was similar to
> this:
> https://www.etsy.com/listing/2510472...FQ6LaQod06gNdQ
>
> MaryL

Every summer some women at the local museum demonstrate how to make
butter using the wooden churn you can see in this pic.

https://www.tripadvisor.com/Location...51754-d536478-
i141535256-Isle_of_Arran_Heritage_Museum-
Brodick_Isle_of_Arran_Scotland.html

or

http://tinyurl.com/jkqjurw

Janet UK

On Tuesday, March 22, 2016 at 9:54:39 AM UTC-4, Janet B wrote:
> On Tue, 22 Mar 2016 03:31:28 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Monday, March 21, 2016 at 6:42:28 PM UTC-4, sf wrote:
> snip
> >> I was watching some show on TV where the host went into a bakery and
> >> the baker said he used melted butter instead of cutting it in when he
> >> makes biscuits and the finished examples were *tall*. Maybe I'll try
> >> that method the next time I make biscuits (if I remember).
> >
> >Tall, yes, because the extra little bit of gluten makes a structure
> >to hold on to the gases generated by the baking powder.
> >
> >Cindy Hamilton
>
> I 'thought' that the melted butter coated the flour and kept the
> gluten from developing. That reason is in the back of my mind. I
> have nothing to support that.

That's what happens when you cut cold butter into
flour. Melting the butter separates the fat from the
water held in suspension, and makes the water available
to gliadin in the flour.

Cindy Hamilton

On 2016-03-22 11:55 AM, wrote:
> On Tuesday, March 22, 2016 at 7:16:08 AM UTC-5, Dave Smith wrote:
>>
>> I normally try to ignore spiders on our bedroom ceiling. It seems too
>> much hassle to get up and get rid of them. A couple months ago I was
>> reading in bed and noticed one. I checked on him a few times. He was
>> right overhead. Then he seemed to be getting bigger. The bigger had
>> dropped a line and was dangling about a foot over my face. He is now
>> squished between two pages of the book I was reading.
>>
>>
> The wand attachment on the vacuum cleaner does a great
> job of eliminating those horrors.
>


That is where most of them end up. Late at night when a spider rappels
down and is two feet from my face, the book I was reading was pretty
handy. Just be sure to do it on a page you have already read.

On Tue, 22 Mar 2016 08:52:42 -0700 (PDT), "
> wrote:

>On Tuesday, March 22, 2016 at 5:40:41 AM UTC-5, Cindy Hamilton wrote:
>>
>> On Monday, March 21, 2016 at 7:28:27 PM UTC-4, wrote:
>>
>> > I have a dryer and it is used exclusively in the winter.
>> > Sheets are always hung outside Spring through late Fall.
>> > Sheets are MUCH easier to fold and put away after line
>> > drying.
>>
>> Fold and put away? I take 'em out of the dryer and put 'em
>> back on the bed.
>>
>I rotate the stock. Hahahaaaaa
>>
>> > Who cares if UV rays bleach the colors of sheets?
>>
>> Black sheets. Burgundy sheets. Forest green sheets.
>> What we buy depends a little bit on what's in fashion,
>> but it's always a dark color.
>>
>> Cindy Hamilton
>>
>I have one set of navy Tommy Bahama sheets and wouldn't
>mind another set of dark ones. Just haven't found any
>yet that are begging me to buy them.

My favorite set of bedding is chocolate/cocoa... goes well with my
bedroom's adobe walls... I prefer dark colors in my bedroom. My
bedroom furniture is dark wood too.

On Tuesday, March 22, 2016 at 7:36:18 AM UTC-10, Dave Smith wrote:
> On 2016-03-22 11:55 AM, wrote:
> > On Tuesday, March 22, 2016 at 7:16:08 AM UTC-5, Dave Smith wrote:
> >>
> >> I normally try to ignore spiders on our bedroom ceiling. It seems too
> >> much hassle to get up and get rid of them. A couple months ago I was
> >> reading in bed and noticed one. I checked on him a few times. He was
> >> right overhead. Then he seemed to be getting bigger. The bigger had
> >> dropped a line and was dangling about a foot over my face. He is now
> >> squished between two pages of the book I was reading.
> >>
> >>
> > The wand attachment on the vacuum cleaner does a great
> > job of eliminating those horrors.
> >
>
>
> That is where most of them end up. Late at night when a spider rappels
> down and is two feet from my face, the book I was reading was pretty
> handy. Just be sure to do it on a page you have already read.

I once saw my wife kill a spider.

"I thought you said spiders in the house were good luck."

"I never said that."

"You said your mother said it was bad luck to kill a spider."

"Only in the morning. You can kill them in the evening."

The Koreans evidently have schedules of when they can kill bugs. Well alright.

On 22/03/2016 10:46 AM, Janet wrote:
> In article >, stancole1
> @invalid.yahoo.com says...
>>
>> On 3/20/2016 5:13 PM, jmcquown wrote:
>>> On 3/20/2016 5:35 PM, Sqwertz wrote:
>>>> On 20 Mar 2016 18:33:19 GMT, notbob wrote:
>>>>
>>>>> Do I gotta drag out my orbital stand mixer or is there a manual way to
>>>>> cream butter/sugar?
>>>>>
>>>>> IOW, how did chefs cream butter into sugar b4 electricity?
>>>>
>>>> Gee, that's a tough one.
>>>>
>>>> -sw
>>>>
>>> The *big* question is how did they make butter b4 electricity?!
>>>
>>> Jill
>> My grandparents were farmers. I remember watching my grandmother make
>> butter. She had a big wooden churn that she would pump up and down.
>> The churn was tall enough that she would sit on a chair and the churn
>> would sit on the floor beside her. She also had a much smaller
>> countertop churn, but she preferred the large one. Hers was similar to
>> this:
>> https://www.etsy.com/listing/2510472...FQ6LaQod06gNdQ
>>
>> MaryL
>
> Every summer some women at the local museum demonstrate how to make
> butter using the wooden churn you can see in this pic.
>
> https://www.tripadvisor.com/Location...51754-d536478-
> i141535256-Isle_of_Arran_Heritage_Museum-
> Brodick_Isle_of_Arran_Scotland.html
>
> or
>
> http://tinyurl.com/jkqjurw
>
> Janet UK
>
When my mother was in school during the 20s, the girls all learned
"dairy" as part of usual curriculum for girls. She would occasionally
make butter for us using a jam jar and a fork.
Graham

On 3/22/2016 12:30 PM, graham wrote:
> When my mother was in school during the 20s, the girls all learned
> "dairy" as part of usual curriculum for girls.

Pity the poor brain-addled bitch didn't teach you to mind your own
political bidness, you insipid canuckleheaded blamer game purveyor.

On Tuesday, March 22, 2016 at 11:53:54 AM UTC-6, Brooklyn1 wrote:
> On Tue, 22 Mar 2016 08:52:42 -0700 (PDT), "
> > wrote:
>
> >On Tuesday, March 22, 2016 at 5:40:41 AM UTC-5, Cindy Hamilton wrote:
> >>
> >> On Monday, March 21, 2016 at 7:28:27 PM UTC-4, wrote:
> >>
> >> > I have a dryer and it is used exclusively in the winter.
> >> > Sheets are always hung outside Spring through late Fall.
> >> > Sheets are MUCH easier to fold and put away after line
> >> > drying.
> >>
> >> Fold and put away? I take 'em out of the dryer and put 'em
> >> back on the bed.
> >>
> >I rotate the stock. Hahahaaaaa
> >>
> >> > Who cares if UV rays bleach the colors of sheets?
> >>
> >> Black sheets. Burgundy sheets. Forest green sheets.
> >> What we buy depends a little bit on what's in fashion,
> >> but it's always a dark color.
> >>
> >> Cindy Hamilton
> >>
> >I have one set of navy Tommy Bahama sheets and wouldn't
> >mind another set of dark ones. Just haven't found any
> >yet that are begging me to buy them.
>
> My favorite set of bedding is chocolate/cocoa... goes well with my
> bedroom's adobe walls... I prefer dark colors in my bedroom. My
> bedroom furniture is dark wood too.

Harder to see when you poop in bed, eh? ;-)

John Kuthe...

On 3/22/2016 10:30 AM, Sqwertz wrote:
>
> Make me a zip code, or two.
You criminally STALK and ABUSE women, you sick little dwarfy man!

Here's what you did when you went all over the Usenet impersonating the
well-liked regular named "sf" and posting all her personal data on the
net against her will, including her:

* home address
* age
* cell phone number
* husband's name

etc.

YOU did that, you evil *******!

And then you had the hubris to actually GLOAT about in public saying:

----------------------------------------------------------------------------------
ost
>
Wed, 25 Nov 2015 21:18:00 -0600
MicroPlanet-Gravity/3.0.4



She should call the cops. I've already publicly admitted it is me so
a conviction should be a piece of cake and then forging would stop.
So what's stopping her? I think she suffers from Bovism - she just
loves the attention and drama and screw the rest of the group.

-sw

-----------------------------------------------------------------------------------


And before that you literally stalked poor Omelet, a local Auustin
favorite, right off the Usenet!

In your worst moment ever you actually begged her to KILL you:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

Then after having your nose rubbed in your filthy criminal stalking you
came back with, not an apology, nor the slightest remorse, just this:


"The facebook group is much more pleasant."


But we all know that's only because you cower over there in mortal fear
of being booted by the FB admins.

You're _so done_ here virus, I mean really ****ing done.

I'm making you a project like no other, expect a lot more of your evil
abuse and hatred to be aired for all to see here.

And we both know there's a google archive full of your hatred of women
just waiting to be hung out on the virtual clothesline to dry.

Enjoy then, you rotten, worthless misogynistic *******!

On Tue, 22 Mar 2016 10:13:39 -0700 (PDT), Cindy Hamilton
> wrote:

>On Tuesday, March 22, 2016 at 9:54:39 AM UTC-4, Janet B wrote:
>> On Tue, 22 Mar 2016 03:31:28 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Monday, March 21, 2016 at 6:42:28 PM UTC-4, sf wrote:
>> snip
>> >> I was watching some show on TV where the host went into a bakery and
>> >> the baker said he used melted butter instead of cutting it in when he
>> >> makes biscuits and the finished examples were *tall*. Maybe I'll try
>> >> that method the next time I make biscuits (if I remember).
>> >
>> >Tall, yes, because the extra little bit of gluten makes a structure
>> >to hold on to the gases generated by the baking powder.
>> >
>> >Cindy Hamilton
>>
>> I 'thought' that the melted butter coated the flour and kept the
>> gluten from developing. That reason is in the back of my mind. I
>> have nothing to support that.
>
>That's what happens when you cut cold butter into
>flour. Melting the butter separates the fat from the
>water held in suspension, and makes the water available
>to gliadin in the flour.
>
>Cindy Hamilton

Sounds good and reasonable to me. The only thing I bake is bread and
I am trying to encourage gluten for bread .
Janet US

On 3/20/2016 11:11 PM, wrote:

> On Sunday, March 20, 2016 at 9:42:58 PM UTC-5, Cheryl wrote:
>>
>> My mom always insisted on hanging clothes out to dry, and as kids that
>> was our job. I hated having to bring them in because there were always
>> spiders on them. I think that's why I hate spiders so much. Having the
>> feel of a web in the face if you weren't paying attention or one of
>> those vile beasts crawling out between the freshly made bed sheets.
>>
>> --
>> ღ.¸¸.œ«*¨`*œ¶
>> Cheryl
>>
> Her clothes line must have been under or near trees.
> Sh-h-h-h-udder, I HATE spiders, too.
>
Yes, it was strung between two trees. LOL

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On Tue, 22 Mar 2016 15:22:09 -0600, Janet B >
wrote:

>On Tue, 22 Mar 2016 10:13:39 -0700 (PDT), Cindy Hamilton
> wrote:
>
>>On Tuesday, March 22, 2016 at 9:54:39 AM UTC-4, Janet B wrote:
>>> On Tue, 22 Mar 2016 03:31:28 -0700 (PDT), Cindy Hamilton
>>> > wrote:
>>>
>>> >On Monday, March 21, 2016 at 6:42:28 PM UTC-4, sf wrote:
>>> snip
>>> >> I was watching some show on TV where the host went into a bakery and
>>> >> the baker said he used melted butter instead of cutting it in when he
>>> >> makes biscuits and the finished examples were *tall*. Maybe I'll try
>>> >> that method the next time I make biscuits (if I remember).
>>> >
>>> >Tall, yes, because the extra little bit of gluten makes a structure
>>> >to hold on to the gases generated by the baking powder.
>>> >
>>> >Cindy Hamilton
>>>
>>> I 'thought' that the melted butter coated the flour and kept the
>>> gluten from developing. That reason is in the back of my mind. I
>>> have nothing to support that.
>>
>>That's what happens when you cut cold butter into
>>flour. Melting the butter separates the fat from the
>>water held in suspension, and makes the water available
>>to gliadin in the flour.
>>
>>Cindy Hamilton
>
>Sounds good and reasonable to me. The only thing I bake is bread and
>I am trying to encourage gluten for bread .
>Janet US


Nice article that came my way this very day.

http://luckypeach.com/the-science-of-baking-cookies/

On Tue, 22 Mar 2016 03:31:28 -0700 (PDT), Cindy Hamilton
> wrote:

> > I was watching some show on TV where the host went into a bakery and
> > the baker said he used melted butter instead of cutting it in when he
> > makes biscuits and the finished examples were *tall*. Maybe I'll try
> > that method the next time I make biscuits (if I remember).
>
> Tall, yes, because the extra little bit of gluten makes a structure
> to hold on to the gases generated by the baking powder.

What does melted butter vs cut in solid have to do with it?

I'm on to diastatic malt powder. Finally got a glimmer, but I still
don't know how much is included in grocery store flour and if it
should be added to AP/bread flour or not... and then I found out that
between diastatic and non-diastatic malt, there's a low diastatic
malt. GAAAH.

--

sf

On Tue, 22 Mar 2016 07:54:37 -0600, Janet B >
wrote:

> On Tue, 22 Mar 2016 03:31:28 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Monday, March 21, 2016 at 6:42:28 PM UTC-4, sf wrote:
> snip
> >> I was watching some show on TV where the host went into a bakery and
> >> the baker said he used melted butter instead of cutting it in when he
> >> makes biscuits and the finished examples were *tall*. Maybe I'll try
> >> that method the next time I make biscuits (if I remember).
> >
> >Tall, yes, because the extra little bit of gluten makes a structure
> >to hold on to the gases generated by the baking powder.
> >
> >Cindy Hamilton
>
> I 'thought' that the melted butter coated the flour and kept the
> gluten from developing. That reason is in the back of my mind. I
> have nothing to support that.
> Janet US

I knew it coated the flour, no idea what it does to gluten. Still
don't know why the biscuits were so tall. Think I'll give it a try.

--

sf

On Tue, 22 Mar 2016 19:11:19 -0400, Boron Elgar
> wrote:

snip
>
>Nice article that came my way this very day.
>
>http://luckypeach.com/the-science-of-baking-cookies/

very nice. thanks
Janet US

On Tuesday, March 22, 2016 at 8:53:04 PM UTC-4, sf wrote:
> On Tue, 22 Mar 2016 03:31:28 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> > > I was watching some show on TV where the host went into a bakery and
> > > the baker said he used melted butter instead of cutting it in when he
> > > makes biscuits and the finished examples were *tall*. Maybe I'll try
> > > that method the next time I make biscuits (if I remember).
> >
> > Tall, yes, because the extra little bit of gluten makes a structure
> > to hold on to the gases generated by the baking powder.
>
> What does melted butter vs cut in solid have to do with it?

Water in the butter. When the butter is melted, the water separates
out of it and combines with gliadin in the flour to form stretchy molecules
that form a matrix in which expanding gases can be held. Hence, the biscuits
are taller. When the butter is cut in cold, the fat coats the flour and the
water entrained in the butter doesn't meet the gliadin.


Cindy Hamlton

On 2016-03-23, Janet B > wrote:

> On Tue, 22 Mar 2016 19:11:19 -0400, Boron Elgar

>>http://luckypeach.com/the-science-of-baking-cookies/
>
> very nice. thanks

Subtitled:

"Understanding butter, sugar, flour, and egg"

I don't wanna understand 'em, I jes wanna eat 'em.

nb

On Wednesday, March 23, 2016 at 11:44:33 AM UTC-4, notbob wrote:
> On 2016-03-23, Janet B > wrote:
>
> > On Tue, 22 Mar 2016 19:11:19 -0400, Boron Elgar
>
> >>http://luckypeach.com/the-science-of-baking-cookies/
> >
> > very nice. thanks
>
> Subtitled:
>
> "Understanding butter, sugar, flour, and egg"
>
> I don't wanna understand 'em, I jes wanna eat 'em.

If you just wanted to eat them, then you wouldn't have
to understand them. However, if you want to bake with
them, some understanding is advisable.

Cindy Hamilton

On Wed, 23 Mar 2016 03:40:11 -0700 (PDT), Cindy Hamilton
> wrote:

> On Tuesday, March 22, 2016 at 8:53:04 PM UTC-4, sf wrote:
> > On Tue, 22 Mar 2016 03:31:28 -0700 (PDT), Cindy Hamilton
> > > wrote:
> >
> > > > I was watching some show on TV where the host went into a bakery and
> > > > the baker said he used melted butter instead of cutting it in when he
> > > > makes biscuits and the finished examples were *tall*. Maybe I'll try
> > > > that method the next time I make biscuits (if I remember).
> > >
> > > Tall, yes, because the extra little bit of gluten makes a structure
> > > to hold on to the gases generated by the baking powder.
> >
> > What does melted butter vs cut in solid have to do with it?
>
> Water in the butter. When the butter is melted, the water separates
> out of it and combines with gliadin in the flour to form stretchy molecules
> that form a matrix in which expanding gases can be held. Hence, the biscuits
> are taller. When the butter is cut in cold, the fat coats the flour and the
> water entrained in the butter doesn't meet the gliadin.
>
OK, if you say so. Gliadin sounds like a Disney character.

--

sf

On 23 Mar 2016 15:44:28 GMT, notbob > wrote:

> On 2016-03-23, Janet B > wrote:
>
> > On Tue, 22 Mar 2016 19:11:19 -0400, Boron Elgar
>
> >>http://luckypeach.com/the-science-of-baking-cookies/
> >
> > very nice. thanks
>
> Subtitled:
>
> "Understanding butter, sugar, flour, and egg"
>
> I don't wanna understand 'em, I jes wanna eat 'em.
>
That's my attitude too.


--

sf

On Tue, 22 Mar 2016 03:33:39 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, March 21, 2016 at 7:15:32 PM UTC-4, wrote:
>
>> I hate them ALL. Those 'cute' little fuzzy spiders
>> don't stay around here long either. I murder them.
>
>You're like my husband. No spider is safe around him.
>
>I'll kill them if they come at me in the shower, but if they're
>just hanging around on the ceiling, I can't be bothered. Sometimes
>I'll off them if they're on the bathroom vanity, for his sake.
>
>Cindy Hamilton

We have Australian Huntsman spiders, about as big as my hand. We quite
often have one in the house. They are safe from me as long as they
stay on the ceiling. If they encroach on my space by crawling down the
walls they will get flattened by a shoe. Their babies are cute, they
have little black feet.

They are notorious for getting in cars (do not park under Australian
native trees). I had one in my car, I saw it crawl into an aircon
vent. I went and grabbed a can of flyspray but then thought better of
spraying it into the aircon vent. I put the aircon on to "freeze your
arse off" and waited. When the spider came out I beat it to death with
the fly spray can.

JB

On 3/29/2016 9:45 PM, JBurns wrote:
> On Tue, 22 Mar 2016 03:33:39 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Monday, March 21, 2016 at 7:15:32 PM UTC-4, wrote:
>>
>>> I hate them ALL. Those 'cute' little fuzzy spiders
>>> don't stay around here long either. I murder them.
>>
>> You're like my husband. No spider is safe around him.
>>
>> I'll kill them if they come at me in the shower, but if they're
>> just hanging around on the ceiling, I can't be bothered. Sometimes
>> I'll off them if they're on the bathroom vanity, for his sake.
>>
>> Cindy Hamilton
>
> We have Australian Huntsman spiders, about as big as my hand. We quite
> often have one in the house. They are safe from me as long as they
> stay on the ceiling. If they encroach on my space by crawling down the
> walls they will get flattened by a shoe. Their babies are cute, they
> have little black feet.
>
> They are notorious for getting in cars (do not park under Australian
> native trees). I had one in my car, I saw it crawl into an aircon
> vent. I went and grabbed a can of flyspray but then thought better of
> spraying it into the aircon vent. I put the aircon on to "freeze your
> arse off" and waited. When the spider came out I beat it to death with
> the fly spray can.
>
> JB
>


How heartening to see logic prevail over chemicals.

On Tuesday, March 29, 2016 at 11:45:45 PM UTC-4, Golden One wrote:
> On Tue, 22 Mar 2016 03:33:39 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Monday, March 21, 2016 at 7:15:32 PM UTC-4, wrote:
> >
> >> I hate them ALL. Those 'cute' little fuzzy spiders
> >> don't stay around here long either. I murder them.
> >
> >You're like my husband. No spider is safe around him.
> >
> >I'll kill them if they come at me in the shower, but if they're
> >just hanging around on the ceiling, I can't be bothered. Sometimes
> >I'll off them if they're on the bathroom vanity, for his sake.
> >
> >Cindy Hamilton
>
> We have Australian Huntsman spiders, about as big as my hand. We quite
> often have one in the house. They are safe from me as long as they
> stay on the ceiling. If they encroach on my space by crawling down the
> walls they will get flattened by a shoe. Their babies are cute, they
> have little black feet.
>
> They are notorious for getting in cars (do not park under Australian
> native trees). I had one in my car, I saw it crawl into an aircon
> vent. I went and grabbed a can of flyspray but then thought better of
> spraying it into the aircon vent. I put the aircon on to "freeze your
> arse off" and waited. When the spider came out I beat it to death with
> the fly spray can.

Our spiders are about a quarter-inch across. If I saw a spider as
big as my hand anywhere in the house, I'd use the shotgun on it.

Well, actually, since I don't like to spackle and paint, I'd probably
use something else. I'm happy the thermodynamics of life in the
northern half of the U.S. don't permit such large arthropods.

Cindy Hamilton