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On 2018-03-29 8:32 AM, Julie Bove wrote:
> > "Dave Smith" > wrote in message > ... >> >> That is why it is impossible to cook an entire chicken. > > I have no clue how to cook an entire chicken and would not. But I have > been told by many here that you can't just swap white meat for dark in a > recipe because the cook time isn't the same. You're right. It can't be done. White is white and dark is dark and they can never be mixed. |
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On 2018-03-29 9:28 AM, Wayne Boatwright wrote:
> On Thu 29 Mar 2018 05:51:53a, Dave Smith told us... > >> On 2018-03-29 8:32 AM, Julie Bove wrote: >>> >>> "Dave Smith" > wrote in message >>> ... >> >>>> >>>> That is why it is impossible to cook an entire chicken. >>> >>> I have no clue how to cook an entire chicken and would not. But I >>> have been told by many here that you can't just swap white meat >>> for dark in a recipe because the cook time isn't the same. >> >> >> You're right. It can't be done. White is white and dark is dark >> and they can never be mixed. >> > > Horseshit! Just because some people can't manage eto do it doesn't > mean it cn't be done. Rotisseried chicken and very slow-cooed > chciken are prime eamaples of successfully cooimg an entire chicken. > Really? I expected better of you. |
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On Thursday, March 29, 2018 at 8:49:23 AM UTC-4, Dave Smith wrote:
> On 2018-03-29 8:32 AM, Julie Bove wrote: > > > > "Dave Smith" > wrote in message > > ... > > >> > >> That is why it is impossible to cook an entire chicken. > > > > I have no clue how to cook an entire chicken and would not. But I have > > been told by many here that you can't just swap white meat for dark in a > > recipe because the cook time isn't the same. > > > You're right. It can't be done. White is white and dark is dark and they > can never be mixed. Clearly, Julie is incapable of taking a recipe for chicken thighs, substituting chicken breast, and reducing the cooking time. Cindy Hamilton |
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On 3/29/2018 9:55 AM, Wayne Boatwright wrote:
> On Thu 29 Mar 2018 06:33:33a, Dave Smith told us... > >> On 2018-03-29 9:28 AM, Wayne Boatwright wrote: >>> On Thu 29 Mar 2018 05:51:53a, Dave Smith told us... >>> >>>> On 2018-03-29 8:32 AM, Julie Bove wrote: >>>>> >>>>> I have no clue how to cook an entire chicken and would not. But >>>>> I have been told by many here that you can't just swap white >>>>> meat for dark in a recipe because the cook time isn't the same. >>>> >>>> >>>> You're right. It can't be done. White is white and dark is dark >>>> and they can never be mixed. >>>> >>> >>> Horseshit! Just because some people can't manage eto do it >>> doesn't mean it cn't be done. Rotisseried chicken and very >>> slow-cooed chciken are prime eamaples of successfully cooimg an >>> entire chicken. >>> >> >> >> Really? I expected better of you. >> > > Why? My experience with properly cooked whole chickens has been > totally acceptable. Both the white and dark meat were tender and > juicy. > Dave was being facetious in his reply to Julie. It wasn't even about cooking a whole chicken. Who here told her you can't swap white meat for dark (or vice versa) in recipes? I do it all the time. What's the big deal about adjusting the cook time if needed? Shouldn't be a problem for a good, experienced cook, which she claims to be. Balderdash. Jill |
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On 3/29/2018 10:19 AM, Cindy Hamilton wrote:
> On Thursday, March 29, 2018 at 8:49:23 AM UTC-4, Dave Smith wrote: >> On 2018-03-29 8:32 AM, Julie Bove wrote: >>> >>> "Dave Smith" > wrote in message >>> ... >> >>>> >>>> That is why it is impossible to cook an entire chicken. >>> >>> I have no clue how to cook an entire chicken and would not. But I have >>> been told by many here that you can't just swap white meat for dark in a >>> recipe because the cook time isn't the same. >> >> >> You're right. It can't be done. White is white and dark is dark and they >> can never be mixed. > > Clearly, Julie is incapable of taking a recipe for chicken thighs, substituting > chicken breast, and reducing the cooking time. > > Cindy Hamilton > But she's such a good, experienced cook! (so she thinks). Jill |
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On Thursday, March 29, 2018 at 8:56:37 AM UTC-6, Jill McQuown wrote:
> On 3/29/2018 10:19 AM, Cindy Hamilton wrote: > > On Thursday, March 29, 2018 at 8:49:23 AM UTC-4, Dave Smith wrote: > >> On 2018-03-29 8:32 AM, Julie Bove wrote: > >>> > >>> "Dave Smith" > wrote in message > >>> ... > >> > >>>> > >>>> That is why it is impossible to cook an entire chicken. > >>> > >>> I have no clue how to cook an entire chicken and would not. But I have > >>> been told by many here that you can't just swap white meat for dark in a > >>> recipe because the cook time isn't the same. > >> > >> > >> You're right. It can't be done. White is white and dark is dark and they > >> can never be mixed. > > > > Clearly, Julie is incapable of taking a recipe for chicken thighs, substituting > > chicken breast, and reducing the cooking time. > > > > Cindy Hamilton > > > But she's such a good, experienced cook! (so she thinks). > > Jill Well, she does know her Chef-Boyardee line of products and praises them for making her life worth living. I'm not impressed with Julie's questions at times which suggest that she is NOT a very experienced cook...but give her time...I'm sure she'll get there by the time she expires. ==== |
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On Wed, 28 Mar 2018 22:21:39 -0700, "Julie Bove"
> wrote: > >"U.S. Janet B." > wrote in message .. . >> On Wed, 28 Mar 2018 19:20:47 -0700, "Julie Bove" >> > wrote: >> >>> >>>"U.S. Janet B." > wrote in message ... >>>> On Wed, 28 Mar 2018 09:44:31 -0400, Doris Night >>>> > wrote: >>>> >>>>>On Tue, 27 Mar 2018 21:38:25 -0700, "Julie Bove" > wrote: >>>>> >>>>>> >>>>>>"Doris Night" > wrote in message >>>>>>news:480mbdtoqjqkp1n4tpltette80eqssu39n@4ax. com... >>>>>>> On Wed, 28 Mar 2018 01:26:15 +0100, Janet > wrote: >>>>>>> >>>>>>>>In article >, says... >>>>>>>>> >>>>>>>>> On Sun, 25 Mar 2018 20:35:10 -0700, "Julie Bove" >>>>>>>>> > wrote: >>>>>>>>> >>>>>>>>> >Do you know of any savory type recipes that I could use these in? >>>>>>>>> >>>>>>>>> Pecan crusted chicken breasts or pecan crusted fish. You'd have to >>>>>>>>> grind them up a bit more in your food processor. >>>>>>>>> >>>>>>>>> Chicken breasts are really good done this way. Pecans are a bit >>>>>>>>> pricey, so I don't do it often. >>>>>>>>> >>>>>>>>> Doris >>>>>>>> >>>>>>>> Excuse 29: >>>>>>>> >>>>>>>> Julie can't handle raw chicken. >>>>>>> >>>>>>> I'd forgotten about that. >>>>>> >>>>>>How could you forget something that's not true? I cook raw chicken and >>>>>>other >>>>>>meats all the time. Do I touch it with my hands? No. Fork, tongs, >>>>>>plastic >>>>>>gloves... >>>>> >>>>>"Can't handle" raw chicken means you can't/won't touch it. So it is >>>>>true. >>>>> >>>>>Doris >>>> >>>> I had a recipe for uncooked (previous lengthy thread about rice) >>>> rice, boneless, skinless chicken thighs and I was going to type it up >>>> for Julie and then I remembered the numerous times over the years we >>>> were told that she absolutely couldn't , never would, didn't in any >>>> way, handle raw chicken. Saved myself some typing and angst by not >>>> bothering to post the recipe. >>>> Janet US >>> >>>Maybe you were told that but it wasn't by me as it is flat out not true. >>>We >>>don't eat chicken thighs though. Only the breast. >> >> You do understand that any part of a chicken could be used? Or >> turkey, or pork or whatever? That the 'recipe' is guidance for a >> procedure that can be adapted elsewhere? > >Well, no... Given that white and dark meat have different cook times. you've just proven that you are no kind of cook. Besides, if you will track backwards in the above attributions, you will see that I never addressed you, I was talking to Doris. |
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On Thu, 29 Mar 2018 10:55:27 -0400, jmcquown >
wrote: >On 3/29/2018 9:55 AM, Wayne Boatwright wrote: >> On Thu 29 Mar 2018 06:33:33a, Dave Smith told us... >> >>> On 2018-03-29 9:28 AM, Wayne Boatwright wrote: >>>> On Thu 29 Mar 2018 05:51:53a, Dave Smith told us... >>>> >>>>> On 2018-03-29 8:32 AM, Julie Bove wrote: >>>>>> >>>>>> I have no clue how to cook an entire chicken and would not. But >>>>>> I have been told by many here that you can't just swap white >>>>>> meat for dark in a recipe because the cook time isn't the same. >>>>> >>>>> >>>>> You're right. It can't be done. White is white and dark is dark >>>>> and they can never be mixed. >>>>> >>>> >>>> Horseshit! Just because some people can't manage eto do it >>>> doesn't mean it cn't be done. Rotisseried chicken and very >>>> slow-cooed chciken are prime eamaples of successfully cooimg an >>>> entire chicken. >>>> >>> >>> >>> Really? I expected better of you. >>> >> >> Why? My experience with properly cooked whole chickens has been >> totally acceptable. Both the white and dark meat were tender and >> juicy. >> >Dave was being facetious in his reply to Julie. It wasn't even about >cooking a whole chicken. Who here told her you can't swap white meat >for dark (or vice versa) in recipes? I do it all the time. What's the >big deal about adjusting the cook time if needed? Shouldn't be a >problem for a good, experienced cook, which she claims to be. Balderdash. > >Jill good to see you are awake this morning, Jill. I wonder she didn't say that you couldn't cook dark and white meat chicken and pork in the same dish. Although I guess you could if you knew what you were doing. Janet US |
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Roy wrote:
> On Thursday, March 29, 2018 at 8:56:37 AM UTC-6, Jill McQuown wrote: >> On 3/29/2018 10:19 AM, Cindy Hamilton wrote: >>> On Thursday, March 29, 2018 at 8:49:23 AM UTC-4, Dave Smith wrote: >>>> On 2018-03-29 8:32 AM, Julie Bove wrote: >>>>> >>>>> "Dave Smith" > wrote in message >>>>> ... >>>> >>>>>> >>>>>> That is why it is impossible to cook an entire chicken. >>>>> >>>>> I have no clue how to cook an entire chicken and would not. But I have >>>>> been told by many here that you can't just swap white meat for dark in a >>>>> recipe because the cook time isn't the same. >>>> >>>> >>>> You're right. It can't be done. White is white and dark is dark and they >>>> can never be mixed. >>> >>> Clearly, Julie is incapable of taking a recipe for chicken thighs, substituting >>> chicken breast, and reducing the cooking time. >>> >>> Cindy Hamilton >>> >> But she's such a good, experienced cook! (so she thinks). >> >> Jill > > Well, she does know her Chef-Boyardee line of products and praises them > for making her life worth living. > I'm not impressed with Julie's questions at times which suggest that she > is NOT a very experienced cook...but give her time...I'm sure she'll get > there by the time she expires. > ==== > What a classless and gross remark to make. |
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In article 23>,
says... > > On Thu 29 Mar 2018 05:51:53a, Dave Smith told us... > > > On 2018-03-29 8:32 AM, Julie Bove wrote: > >> > >> "Dave Smith" > wrote in message > >> ... > > > >>> > >>> That is why it is impossible to cook an entire chicken. > >> > >> I have no clue how to cook an entire chicken and would not. But I > >> have been told by many here that you can't just swap white meat > >> for dark in a recipe because the cook time isn't the same. > > > > > > You're right. It can't be done. White is white and dark is dark > > and they can never be mixed. > > > > Horseshit! Just because some people can't manage eto do it doesn't > mean it cn't be done. Rotisseried chicken and very slow-cooed > chciken are prime eamaples of successfully cooimg an entire chicken. Woosh, Wayne. You've been ironyed flat. Janet UK --- This email has been checked for viruses by AVG. http://www.avg.com |
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On 3/29/2018 11:24 AM, U.S. Janet B. wrote:
> On Wed, 28 Mar 2018 22:21:39 -0700, "Julie Bove" > > wrote: > >> >> "U.S. Janet B." > wrote in message >> ... >>> On Wed, 28 Mar 2018 19:20:47 -0700, "Julie Bove" >>> > wrote: >>> >>>> >>>> "U.S. Janet B." > wrote in message >>>> ... >>>>> On Wed, 28 Mar 2018 09:44:31 -0400, Doris Night >>>>> > wrote: >>>>> >>>>>> On Tue, 27 Mar 2018 21:38:25 -0700, "Julie Bove" >>>>>> > wrote: >>>>>> >>>>>>> >>>>>>> "Doris Night" > wrote in message >>>>>>> ... >>>>>>>> On Wed, 28 Mar 2018 01:26:15 +0100, Janet > wrote: >>>>>>>> >>>>>>>>> In article >, >>>>>>>>> says... >>>>>>>>>> >>>>>>>>>> On Sun, 25 Mar 2018 20:35:10 -0700, "Julie Bove" >>>>>>>>>> > wrote: >>>>>>>>>> >>>>>>>>>>> Do you know of any savory type recipes that I could use these in? >>>>>>>>>> >>>>>>>>>> Pecan crusted chicken breasts or pecan crusted fish. You'd have to >>>>>>>>>> grind them up a bit more in your food processor. >>>>>>>>>> >>>>>>>>>> Chicken breasts are really good done this way. Pecans are a bit >>>>>>>>>> pricey, so I don't do it often. >>>>>>>>>> >>>>>>>>>> Doris >>>>>>>>> >>>>>>>>> Excuse 29: >>>>>>>>> >>>>>>>>> Julie can't handle raw chicken. >>>>>>>> >>>>>>>> I'd forgotten about that. >>>>>>> >>>>>>> How could you forget something that's not true? I cook raw chicken and >>>>>>> other >>>>>>> meats all the time. Do I touch it with my hands? No. Fork, tongs, >>>>>>> plastic >>>>>>> gloves... >>>>>> >>>>>> "Can't handle" raw chicken means you can't/won't touch it. So it is >>>>>> true. >>>>>> >>>>>> Doris >>>>> >>>>> I had a recipe for uncooked (previous lengthy thread about rice) >>>>> rice, boneless, skinless chicken thighs and I was going to type it up >>>>> for Julie and then I remembered the numerous times over the years we >>>>> were told that she absolutely couldn't , never would, didn't in any >>>>> way, handle raw chicken. Saved myself some typing and angst by not >>>>> bothering to post the recipe. >>>>> Janet US >>>> >>>> Maybe you were told that but it wasn't by me as it is flat out not true. >>>> We >>>> don't eat chicken thighs though. Only the breast. >>> >>> You do understand that any part of a chicken could be used? Or >>> turkey, or pork or whatever? That the 'recipe' is guidance for a >>> procedure that can be adapted elsewhere? >> >> Well, no... Given that white and dark meat have different cook times. > > you've just proven that you are no kind of cook. Besides, if you will > track backwards in the above attributions, you will see that I never > addressed you, I was talking to Doris. > She has proven she's no kind of cook. How difficult is it to adjust cook times for different cuts of chicken using the same recipe? Good lord. It was nice of you to think about typing a recipe for Julie. Also probably wise you decided not to waste your time and fingers typing it out. I'd like to see it, if you would still like to post it in a different thread. :) Jill |
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On 2018-03-29 9:55 AM, Wayne Boatwright wrote:
>>>> You're right. It can't be done. White is white and dark is dark >>>> and they can never be mixed. >>>> >>> >>> Horseshit! Just because some people can't manage eto do it >>> doesn't mean it cn't be done. Rotisseried chicken and very >>> slow-cooed chciken are prime eamaples of successfully cooimg an >>> entire chicken. >>> >> >> >> Really? I expected better of you. >> > > Why? My experience with properly cooked whole chickens has been > totally acceptable. Both the white and dark meat were tender and > juicy. > I didn't think I would have state that it was sarcastic. |
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On Thu, 29 Mar 2018 12:25:35 -0400, jmcquown >
wrote: snip >> >She has proven she's no kind of cook. How difficult is it to adjust >cook times for different cuts of chicken using the same recipe? Good lord. > >It was nice of you to think about typing a recipe for Julie. Also >probably wise you decided not to waste your time and fingers typing it out. > >I'd like to see it, if you would still like to post it in a different >thread. :) > >Jill I'll see if I can find it. It was in one of those cookbooks I was reviewing to decide whether to toss or not. Janet US |
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On 2018-03-29 12:25 PM, jmcquown wrote:
> On 3/29/2018 11:24 AM, U.S. Janet B. wrote: >> you've just proven that you are no kind of cook.Â* Besides, if you will >> track backwards in the above attributions, you will see that I never >> addressed you, I was talking to Doris. >> > She has proven she's no kind of cook.Â* How difficult is it to adjust > cook times for different cuts of chicken using the same recipe?Â* Good lord. It's especially sad that she knows they have different cooking times and can't figure it out. |
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On Thu, 29 Mar 2018 17:53:02 -0000 (UTC), Wayne Boatwright
> wrote: >On Thu 29 Mar 2018 08:58:49a, Janet told us... > >> In article 23>, >> says... >>> >>> On Thu 29 Mar 2018 05:51:53a, Dave Smith told us... >>> >>> > On 2018-03-29 8:32 AM, Julie Bove wrote: >>> >> >>> >> "Dave Smith" > wrote in message >>> >> ... >>> > >>> >>> >>> >>> That is why it is impossible to cook an entire chicken. >>> >> >>> >> I have no clue how to cook an entire chicken and would not. >>> >> But I have been told by many here that you can't just swap >>> >> white meat for dark in a recipe because the cook time isn't >>> >> the same. >>> > >>> > >>> > You're right. It can't be done. White is white and dark is dark >>> > and they can never be mixed. >>> > >>> >>> Horseshit! Just because some people can't manage eto do it >>> doesn't mean it cn't be done. Rotisseried chicken and very >>> slow-cooed chciken are prime eamaples of successfully cooimg an >>> entire chicken. >> >> Woosh, Wayne. You've been ironyed flat. >> >> Janet UK >> >> --- > >My statement was definitely not directed toward you, Janet. Do you know what newsgroups are and how they work? You're not on the phone with one person. |
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On Thu, 29 Mar 2018 09:47:19 -0600, Rafe Elm >
wrote: >Roy wrote: >> On Thursday, March 29, 2018 at 8:56:37 AM UTC-6, Jill McQuown wrote: >>> On 3/29/2018 10:19 AM, Cindy Hamilton wrote: >>>> >>>> Clearly, Julie is incapable of taking a recipe for chicken thighs, substituting >>>> chicken breast, and reducing the cooking time. >>>> >>>> Cindy Hamilton >>>> >>> But she's such a good, experienced cook! (so she thinks). >>> >>> Jill >> >> Well, she does know her Chef-Boyardee line of products and praises them >> for making her life worth living. >> I'm not impressed with Julie's questions at times which suggest that she >> is NOT a very experienced cook...but give her time...I'm sure she'll get >> there by the time she expires. >> ==== >> > >What a classless and gross remark to make. True, but hold on to that thought and judge your own posts the same way. |
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In article 3>,
says... > > On Thu 29 Mar 2018 08:58:49a, Janet told us... > > > In article 23>, > > says... > >> > >> On Thu 29 Mar 2018 05:51:53a, Dave Smith told us... > >> > >> > On 2018-03-29 8:32 AM, Julie Bove wrote: > >> >> > >> >> "Dave Smith" > wrote in message > >> >> ... > >> > > >> >>> > >> >>> That is why it is impossible to cook an entire chicken. > >> >> > >> >> I have no clue how to cook an entire chicken and would not. > >> >> But I have been told by many here that you can't just swap > >> >> white meat for dark in a recipe because the cook time isn't > >> >> the same. > >> > > >> > > >> > You're right. It can't be done. White is white and dark is dark > >> > and they can never be mixed. > >> > > >> > >> Horseshit! Just because some people can't manage eto do it > >> doesn't mean it cn't be done. Rotisseried chicken and very > >> slow-cooed chciken are prime eamaples of successfully cooimg an > >> entire chicken. > > > > Woosh, Wayne. You've been ironyed flat. > > > > Janet UK > > > > --- > > My statement was definitely not directed toward you, Janet. There are no private conversations here. Janet UK --- This email has been checked for viruses by AVG. http://www.avg.com |
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Bruce wrote:
> On Thu, 29 Mar 2018 09:47:19 -0600, Rafe Elm > > wrote: > >> Roy wrote: >>> On Thursday, March 29, 2018 at 8:56:37 AM UTC-6, Jill McQuown wrote: >>>> On 3/29/2018 10:19 AM, Cindy Hamilton wrote: >>>>> >>>>> Clearly, Julie is incapable of taking a recipe for chicken thighs, substituting >>>>> chicken breast, and reducing the cooking time. >>>>> >>>>> Cindy Hamilton >>>>> >>>> But she's such a good, experienced cook! (so she thinks). >>>> >>>> Jill >>> >>> Well, she does know her Chef-Boyardee line of products and praises them >>> for making her life worth living. >>> I'm not impressed with Julie's questions at times which suggest that she >>> is NOT a very experienced cook...but give her time...I'm sure she'll get >>> there by the time she expires. >>> ==== >>> >> >> What a classless and gross remark to make. > > True, but hold on to that thought and judge your own posts the same > way. > Pot/kettle again for you, troll. |
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On 2018-03-29 3:06 PM, Gary wrote:
> Once I babysat a girlfriend's large dog (golden receiver). I had > to walk him twice a day and use the plastic bag over hand to pick > up his poop. The very first time was early morning in the winter. > Walked him until he finally pooped. It was so cold out, the pile > of poop was steaming there on the ground. I had the plastic bag > over my hand, picked up the steaming poo then turned it inside > out. Y'all know the drill. > > Anyway, even though the poo didn't contact my skin at all, it > felt like it did. I freaked out. For the rest of the week, I did > NOT pick up his poo. I think that new trend is dumb anyway, poo > is good fertilizer and next good rain will dissolve it anyway. If you don't like picking up the dog crap you shouldn't be walking the dog in public. Others will object. We take our dogs to the leash free park and you have to pick it up there. It would be a mess if no one cleaned up after all the dogs that go there each day. People will politely point out that your dog is crapping, but they are less polite if you refuse to pick it up. I saw a much better way of dealing with it when we were visiting friends in Sweden. They have all sorts of walking trails. Grass is cut short on one side of the trail but left long on the other side. You curb your dog on the long grass side. The crap is hidden in the grass, decomposes and feeds the vegetation. |
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On Thu, 29 Mar 2018 14:11:23 -0500, Gary > wrote:
>jmcquown wrote: >> >> Balderdash. > >lol! Only OLD ppl still use that word! lol ;) >You seriously need to sell, get out of the old-ppls sheltered >neighborhood and move back into the real world while you still >have a few good years left. hehehe You're talking to McBiddy! |
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On 2018-03-29 3:08 PM, Gary wrote:
> Wayne Boatwright wrote: >> >> I've had a lifelong aversion to handling any form of raw meat, fish, >> or seafood, as I don't like the feel of it on my skin. However, I >> have no problem using vinyl surgical gloves and will handle virtually >> any raw meat, etc. > > Wow mom. Unbelievable! Another baby home chef. lol And yes, I am > seriously teasing anyone that can't handle touching raw meat for > their meal, not just Wayne here. It just sounds so odd...sorry. > Neither my brother or his wife will touch raw meat. It doesn't bother me at all, but I make sure that I wash my hands before and after. I can really gross out my brother by cracking an egg into my hand to separate the yolk and white. |
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On Thu, 29 Mar 2018 14:10:16 -0500, Gary > wrote:
>Wayne Boatwright wrote: >> >> Just because some people can't manage eto do it doesn't >> mean it cn't be done. Rotisseried chicken and very slow-cooed >> chciken are prime eamaples of successfully cooimg an entire chicken. > >I agree except for the "cooimg an entire chicken" part. How do >you do that? ;) And what does "managing eto" mean? Is that a Japanese dish? |
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On Thursday, March 29, 2018 at 7:32:28 AM UTC-5, Julie Bove wrote:
> > I have no clue how to cook an entire chicken and would not. But I have been > told by many here that you can't just swap white meat for dark in a recipe > because the cook time isn't the same. > > How stupid can you be? Apparently, very, very stupid. |
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On Thursday, March 29, 2018 at 1:06:34 PM UTC-5, Gary wrote:
> > Once I babysat a girlfriend's large dog (golden receiver). I had > to walk him twice a day and use the plastic bag over hand to pick > up his poop. The very first time was early morning in the winter. > Walked him until he finally pooped. It was so cold out, the pile > of poop was steaming there on the ground. I had the plastic bag > over my hand, picked up the steaming poo then turned it inside > out. Y'all know the drill. > > Anyway, even though the poo didn't contact my skin at all, it > felt like it did. I freaked out. For the rest of the week, I did > NOT pick up his poo. I think that new trend is dumb anyway, poo > is good fertilizer and next good rain will dissolve it anyway. > > Dog poop is NOT good fertilizer. It's quite annoying when some jerk walks their dog and allows them to take a dump in your yard. My next door neighbor is allowing her dog to do his business in my yard and Spring is here and I'm going to have to put a stop to this. GRRRRRR |
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On Thursday, March 29, 2018 at 1:37:12 PM UTC-5, Dave Smith wrote:
> > Neither my brother or his wife will touch raw meat. It doesn't bother me > at all, but I make sure that I wash my hands before and after. I can > really gross out my brother by cracking an egg into my hand to separate > the yolk and white. > > Handling raw meat has never bothered me; that's what soap and water are for. Usually when I start cooking I'll run one side of the sink about 1/4 full of warm to hot soapy water. A few small utensils get washed immediately when I'm through with them and hands get a washing as well. I can *usually* separate and egg using the half shells to transfer back and forth. A slotted spoon also works wonders for separating an egg. |
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"U.S. Janet B." wrote:
> > it sounds bizarre because you are thinking of it as you would a waffle > that is dripping with syrup. Just a light brushing with syrup is all > that goes on. No different in taste really than a soy sauce and brown > sugar marinade. Interesting. Next time I cook chicken thighs (usually 6 at a time), I'm going to brush one or two pieces with maple syrup. |
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Julie Bove wrote:
> > Hehehe. I have a can of turkey and some broth. Thought I had used that all > up but they magically appeared. I think I will use those with some > cranberries, wide rice, celery and pecans. Some sort of salad on the side. > Will make before the weather gets warm. Interesting. I have never seen a can of turkey and broth, but I've never looked for that either. oh well. > > Got a bag of Woo Hoo milk chocolate chips today. Think I will use those to > make a dessert for Easter. Will mix in the pecans and make little patties. I > know I said I didn't want sweets but... I didn't buy any sort of dessert for > the holiday so this should do. > > Not sure that will use them all up but hopefully most of them. No need to toss them out, Julie. Even make super-duper sweet pecan pie, but make the small gift tarts instead of a whole pie. If you try, you can find room in your freezer for a dozen or two of those small tasty treats. I made a pecan pie once but it's mostly crust, pecans and filled with super sweet thickened corn syrup. Way too much for me but at Christmas time I am gifted a half dozen of the little 2-3 bite tarts. I like those. A little is good but a whole pie is sweet overkill. |
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Julie Bove wrote:
> > That's perfectly silly. There is no need to physically touch it to cook it. > I don't touch any meat when I cook. Never have. You baby. Do you not have hot water and soap in Bothell, to wash your hands? |
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Julie Bove wrote:
> > "Gary" > wrote in message ... > > Doris Night wrote: > >> > >> "Can't handle" raw chicken means you can't/won't touch it. > > > > Funny how people are about touching certain things. I'll touch > > anything and not worry about it. Here in Virginia, we have hot > > water and soap. No worries. > > Here too. I just don't like the way some things feel. Ever touch a > Mirliton/Chayote after it has been peeled? Once I babysat a girlfriend's large dog (golden receiver). I had to walk him twice a day and use the plastic bag over hand to pick up his poop. The very first time was early morning in the winter. Walked him until he finally pooped. It was so cold out, the pile of poop was steaming there on the ground. I had the plastic bag over my hand, picked up the steaming poo then turned it inside out. Y'all know the drill. Anyway, even though the poo didn't contact my skin at all, it felt like it did. I freaked out. For the rest of the week, I did NOT pick up his poo. I think that new trend is dumb anyway, poo is good fertilizer and next good rain will dissolve it anyway. |
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Julie Bove wrote:
> > "Gary" wrote: > > Julie is the ultimate drama queen. She won too...look at all the > > responses she has generated once again this time about a stupid > > 24oz bag of pecans. Will the rest of us never learn? LOL > > It's actually kind of funny. I had fun reading suggestions and your traditional refusals too Julie, It is funny. |
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Wayne Boatwright wrote:
> > I've had a lifelong aversion to handling any form of raw meat, fish, > or seafood, as I don't like the feel of it on my skin. However, I > have no problem using vinyl surgical gloves and will handle virtually > any raw meat, etc. Wow mom. Unbelievable! Another baby home chef. lol And yes, I am seriously teasing anyone that can't handle touching raw meat for their meal, not just Wayne here. It just sounds so odd...sorry. |
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Julie Bove wrote:
> > "dsi1" > wrote in message > ... > On Wednesday, March 28, 2018 at 4:19:42 PM UTC-10, Julie Bove wrote: > > > > That's perfectly silly. There is no need to physically touch it to cook > > it. > > I don't touch any meat when I cook. Never have. > > That makes sense. I can totally understand not wanting to touch the flesh of > dead things. You and dsi1 should maybe turn vegetarian with that extreme attitude. You don't want to touch it, yet you will cook it and ingest it? Something is wrong with that equation. :o |
Chopped pecans
Julie Bove wrote:
> > I have no clue how to cook an entire chicken and would not. Wow mom! ;-D However old you are now, you are NOT a cook. |
Chopped pecans
Wayne Boatwright wrote:
> > Just because some people can't manage eto do it doesn't > mean it cn't be done. Rotisseried chicken and very slow-cooed > chciken are prime eamaples of successfully cooimg an entire chicken. I agree except for the "cooimg an entire chicken" part. How do you do that? ;) |
Chopped pecans
jmcquown wrote:
> > Balderdash. lol! Only OLD ppl still use that word! lol ;) You seriously need to sell, get out of the old-ppls sheltered neighborhood and move back into the real world while you still have a few good years left. hehehe |
Chopped pecans
On Thursday, March 29, 2018 at 1:37:30 AM UTC-10, Ophelia wrote:
> > More info on the 'injecting' please. I have thought about it for many year > but never got around to it:) > > I even got a syringe! With a syringe you need to have a liquid or paste with a small particle size and low viscosity. Generally, it's going to be a water or an oil based liquid. For the beef I used a water, salt, garlic powder, solution. Next time I'll make an oil based garlic paste. It's going to have to be processed in a blender to a high degree. I can't say if it's going to flow through the needle but I'm going to find out. Good luck! |
Chopped pecans
"dsi1" wrote in message ... On Thursday, March 29, 2018 at 1:37:30 AM UTC-10, Ophelia wrote: > > More info on the 'injecting' please. I have thought about it for many > year > but never got around to it:) > > I even got a syringe! With a syringe you need to have a liquid or paste with a small particle size and low viscosity. Generally, it's going to be a water or an oil based liquid. For the beef I used a water, salt, garlic powder, solution. Next time I'll make an oil based garlic paste. It's going to have to be processed in a blender to a high degree. I can't say if it's going to flow through the needle but I'm going to find out. Good luck! === Thanks:) I'll wait to find out how yours went first! Good luck:) |
Chopped pecans
On Thu, 29 Mar 2018 21:27:33 +0100, "Ophelia" >
wrote: > > >"dsi1" wrote in message ... > >On Thursday, March 29, 2018 at 1:37:30 AM UTC-10, Ophelia wrote: >> >> More info on the 'injecting' please. I have thought about it for many >> year >> but never got around to it:) >> >> I even got a syringe! > >With a syringe you need to have a liquid or paste with a small particle size >and low viscosity. Generally, it's going to be a water or an oil based >liquid. For the beef I used a water, salt, garlic powder, solution. Next >time I'll make an oil based garlic paste. It's going to have to be processed >in a blender to a high degree. I can't say if it's going to flow through the >needle but I'm going to find out. Good luck! > >=== > >Thanks:) I'll wait to find out how yours went first! Good luck:) You don't want to plan on handling the meat too much after injection. The pressure of your hands can make the stuff you just injected in, squirt out :{ Janet US |
Chopped pecans
"Gary" > wrote in message ... > Julie Bove wrote: >> > >> Hehehe. I have a can of turkey and some broth. Thought I had used that >> all >> up but they magically appeared. I think I will use those with some >> cranberries, wide rice, celery and pecans. Some sort of salad on the >> side. >> Will make before the weather gets warm. > > Interesting. I have never seen a can of turkey and broth, but > I've never looked for that either. oh well. Some grocery stores sell them but these came from Lehmans, online. > >> >> Got a bag of Woo Hoo milk chocolate chips today. Think I will use those >> to >> make a dessert for Easter. Will mix in the pecans and make little >> patties. I >> know I said I didn't want sweets but... I didn't buy any sort of dessert >> for >> the holiday so this should do. >> >> Not sure that will use them all up but hopefully most of them. > > No need to toss them out, Julie. Even make super-duper sweet > pecan pie, but make the small gift tarts instead of a whole pie. > If you try, you can find room in your freezer for a dozen or two > of those small tasty treats.\ Nobody here can eat those. Wheat and egg. > > I made a pecan pie once but it's mostly crust, pecans and filled > with super sweet thickened corn syrup. Way too much for me but at > Christmas time I am gifted a half dozen of the little 2-3 bite > tarts. I like those. A little is good but a whole pie is sweet > overkill. I've made them before but it was back in the 70's. |
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