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"jmcquown" > wrote in message ... > 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. I don't remember. And I am experienced at cooking what we like to eat. We don't eat whole chickens or dark meat so I wouldn't have a clue how to adjust the cook time for those things. |
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"Wayne Boatwright" > wrote in message 15.223... > On Thu 29 Mar 2018 11:21:44a, Janet told us... > >> 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 >> >> > > Certainly there are no privste conversations on RFC or any other > newsgrou unless it's moderated. However you're smart enough to > reconize when a followup post was in respone to yourself directly, or > to smeone else. > > RFC is rife with posts that are either negative or positive, ofen > from the same posters, not to mention the sheer idiocy that looms > here. > > I'm still confusd with your statement, "Woosh, Wayne. You've been > ironyed flat. Double whoosh. |
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"Gary" > wrote in message ... > 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? ;) You need a really big cooim! |
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"Bruce" > wrote in message ... > 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? It's Hawaiian, I think. |
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"Gary" > wrote in message ... > 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. Why? If I did cook an entire chicken, a lot of it would go to waste. We don't eat dark meat. So why would I do that? |
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"U.S. Janet B." > wrote in message ... > 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 m... >>>>> 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. Doris knows how to cook a chicken. |
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On Thu, 29 Mar 2018 15:37:19 -0700, "Julie Bove"
> wrote: > >"Bruce" > wrote in message .. . >> 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? > >It's Hawaiian, I think. Could well be. |
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On 3/29/2018 5:12 PM, U.S. Janet B. wrote:
> 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 > No comment. |
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On Thu, 29 Mar 2018 19:50:44 -0400, Ed Pawlowski > wrote:
>On 3/29/2018 5:12 PM, U.S. Janet B. wrote: > >> 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 >> > >No comment. lol |
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On Thursday, March 29, 2018 at 10:27:45 AM UTC-10, Ophelia wrote:
> > Thanks:) I'll wait to find out how yours went first! Good luck:) The meat was in the sous vide for about 5 hours at 130 to 135 degrees. A lot depends on the kind of meat that is being cooked. This piece was a shoulder rib roast - oddly enough, this is nowhere near the ribs. OTOH, it could have been some kind of deformed cow. Hee hee. The roast was made especially for sandwiches so I didn't finish it with browning. It was cooled and sliced as thinly as possible. After slicing, the meat was put back in the cooking bag filled with the meat juices. It's a good deal all around. Now, where did I put that horseradish? https://www.amazon.com/photos/share/...wEO2EMUcgNw8c6 |
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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. I don't get this. A roast chicken dinner has to be one of the easiest meals to cook. Not to mention one of the most delicious. Doris |
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On Thu, 29 Mar 2018 21:27:10 -0400, Doris Night
> wrote: >>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. > >I don't get this. A roast chicken dinner has to be one of the easiest >meals to cook. Not to mention one of the most delicious. > >Doris These days for $4.99 you can bring home a rotisserie chicken... brought one home earlier this week from BJs, was good for two meals with plenty for the cats. The carcass went out into the yard and the nocternal critters it polished off. A couple three times a year I'll buy an 8 pound roasting chicken at 79¢/lb, but I'll disjoint it into eighths and roast it that way. |
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"Doris Night" > wrote in message
... > >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. > > I don't get this. A roast chicken dinner has to be one of the easiest > meals to cook. Not to mention one of the most delicious. > > Doris We have roast chicken about once a week, then soup from the leftovers, always good and very easy. Cheri |
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Bruce wrote:
> On Thu, 29 Mar 2018 19:50:44 -0400, Ed Pawlowski > wrote: > >> On 3/29/2018 5:12 PM, U.S. Janet B. wrote: >> >>> 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 >>> >> >> No comment. > > lol > It does sound like something admiral penfart would say :) |
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On Thursday, March 29, 2018 at 8:27:13 PM UTC-5, Doris Night wrote:
> > >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. > > I don't get this. A roast chicken dinner has to be one of the easiest > meals to cook. Not to mention one of the most delicious. > > Doris > > Don't forget who you're dealing with; she's not the sharpest knife in the drawer. |
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"Doris Night" > wrote in message ... > >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. > > I don't get this. A roast chicken dinner has to be one of the easiest > meals to cook. Not to mention one of the most delicious. Maybe delicious for you. Nobody here likes it. Seriously. To me, chicken is pretty boring food. I will be making chicken soup soon for myself but only because I don't feel well. It's not because I think it tastes good. Give me good Mexican food any day. That's what I like! |
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On Thu, 29 Mar 2018 21:17:39 -0500, Hank Rogers >
wrote: >Bruce wrote: >> On Thu, 29 Mar 2018 19:50:44 -0400, Ed Pawlowski > wrote: >> >>> On 3/29/2018 5:12 PM, U.S. Janet B. wrote: >>> >>>> 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 >>>> >>> >>> No comment. >> >> lol >> > >It does sound like something admiral penfart would say :) And don't underestimate Snooty Janet either. |
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"U.S. Janet B." wrote in message ... 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 == Noted, thanks! Have you done it? What did you do? What mix did you use? |
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"dsi1" wrote in message ... On Thursday, March 29, 2018 at 10:27:45 AM UTC-10, Ophelia wrote: > > Thanks:) I'll wait to find out how yours went first! Good luck:) The meat was in the sous vide for about 5 hours at 130 to 135 degrees. A lot depends on the kind of meat that is being cooked. This piece was a shoulder rib roast - oddly enough, this is nowhere near the ribs. OTOH, it could have been some kind of deformed cow. Hee hee. The roast was made especially for sandwiches so I didn't finish it with browning. It was cooled and sliced as thinly as possible. After slicing, the meat was put back in the cooking bag filled with the meat juices. It's a good deal all around. Now, where did I put that horseradish? https://www.amazon.com/photos/share/...wEO2EMUcgNw8c6 == Thanks:) That looks a lot like my corned beef:)) You made corned beef did you not?? What is the difference? How much liquid did you inject into what weight of meat? Did it make a big difference to the flavour? |
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In article 23>,
says... > > On Thu 29 Mar 2018 11:21:44a, Janet told us... > > > 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 > > > > > > Certainly there are no privste conversations on RFC or any other > newsgrou unless it's moderated. However you're smart enough to > reconize when a followup post was in respone to yourself directly, or > to smeone else. Of course. Dave responded to Julie's post; you responded to Dave's post, I responded to your post. I hope you understand that. > RFC is rife with posts that are either negative or positive, ofen > from the same posters, not to mention the sheer idiocy that looms > here. > > I'm still confusd with your statement, "Woosh, Wayne. You've been > ironyed flat. "Woosh" is a usenet comment meaning " that went right over your head". Irony, is what Dave was using to ridicule Julie. His IRONY went straight over you head (woosh). Do I really have to explain the word-joke in irony/iron/flat, or can you join up the dots by yourself? Janet UK |
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In article >, says...
> > "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. Look Wayne, Gary's got a six-legged chicken. Janet UK --- This email has been checked for viruses by AVG. http://www.avg.com |
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On 3/29/2018 3:11 PM, 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 > Oh I'm sorry, did the word go out of style? Foshizzle! Jill |
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In article >, says...
> > "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. Gary, save your strength and sanity, give up. Just lie down flat, close your eyes and pretend to be dead, let her think she's won. Janet UK --- This email has been checked for viruses by AVG. http://www.avg.com |
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On 3/29/2018 3:01 PM, U.S. Janet B. wrote:
> 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 > > just someone who has an extensive vocabulary, reads a lot and wanted > to inject the right amount of disdain into this thread ;) > Janet US > Thanks, Janet! I suppose Gary would have preferred the word "bullshit". The fact remains, it is easy enough to swap white for dark meat in chicken recipes. Jill |
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On Fri, 30 Mar 2018 10:18:41 -0400, jmcquown >
wrote: >On 3/29/2018 3:11 PM, 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 >> >Oh I'm sorry, did the word go out of style? Foshizzle! > >Jill I love hornswoggle but it doesn't apply here :) Janet US |
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On Fri, 30 Mar 2018 08:33:32 +0100, "Ophelia" >
wrote: > > >"U.S. Janet B." wrote in message .. . > >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 > >== > >Noted, thanks! Have you done it? What did you do? What mix did you use? I was going to smoke something and I think I used a mix of chicken base. It's been a long time. I only did it once or twice and decided other approaches worked just as well. Sorry I can't be of more help. Janet US |
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In article >,
says... > > >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. > > I don't get this. A roast chicken dinner has to be one of the easiest > meals to cook. Not to mention one of the most delicious. Julie doesn't want easy delicious meals. She lives for problem shopping, missing ingredients, poor decision making, recipe bewilderment, and impossible food storage,in order to cobble up some mishmash nobody likes or will eat. Especially her, of course. That way every mealtime becomes a tragic melodrama of rejection, failure and disappointment, starring saintly Julie as the martyr. Janet UK --- This email has been checked for viruses by AVG. http://www.avg.com |
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On Fri, 30 Mar 2018 10:30:06 -0400, jmcquown >
wrote: >On 3/29/2018 3:01 PM, U.S. Janet B. wrote: >> 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 >> >> just someone who has an extensive vocabulary, reads a lot and wanted >> to inject the right amount of disdain into this thread ;) >> Janet US >> >Thanks, Janet! I suppose Gary would have preferred the word "bullshit". > The fact remains, it is easy enough to swap white for dark meat in >chicken recipes. > >Jill When have you seen a recipe for a savory dish that required cooking for a precise amount of time? Generally directions say x to x minutes, or check after x amount of time or until something happens (like sauce thickens or so and so is tender) Janet US |
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On 2018-03-30 10:05 AM, Janet wrote:
>> I'm still confusd with your statement, "Woosh, Wayne. You've been >> ironyed flat. > > "Woosh" is a usenet comment meaning " that went right over your head". > > Irony, is what Dave was using to ridicule Julie. > > His IRONY went straight over you head (woosh). > > Do I really have to explain the word-joke in irony/iron/flat, or can > you join up the dots by yourself? I was hoping that no one would have to explain that is was a facetious comment. Now Julie will know that I was not really agreeing with her. |
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On 2018-03-30 10:50 AM, jmcquown wrote:
> On 3/29/2018 2:52 PM, wrote: > Yes, it is annoying.Â* Several years ago I had a neighbor who would let > her BIG dog out to do his business behind my patio.Â* I witnessed this > more than once.Â* I didn't know her but I finally put a polite note in > her message box (there are small boxes for newsletters, etc. under every > mailbox) asking her to please not let her dog use my back yard as a > toilet.Â* Well, she turned out to be a nutcase.Â* She rang my doorbell a > few nights later, around 9PM, and she brought her big dog with her.Â* She > started screaming invectives at me!Â* I had to threaten to call security > to get her to leave.Â* Fortunately she was a renter on a six month lease > and she moved shortly afterwards.Â* If I wanted dog poop in my yard I'd > get a dog. ;) My parents' lawn seemed to have been the preferred site for someone nearby to try to get their dog to crap on. They would bring their dog by regularly, stop at my parents' place and urge the dog to crap there, praise the dog when it did and then walk away and leave it. My brother found out where they lived, saved it up in a pail and when the pail was full enough he took it and dumped it on their lawn. |
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On 3/30/2018 10:57 AM, U.S. Janet B. wrote:
> On Fri, 30 Mar 2018 10:30:06 -0400, jmcquown > > wrote: > >> On 3/29/2018 3:01 PM, U.S. Janet B. wrote: >>> 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 >>> >>> just someone who has an extensive vocabulary, reads a lot and wanted >>> to inject the right amount of disdain into this thread ;) >>> Janet US >>> >> Thanks, Janet! I suppose Gary would have preferred the word "bullshit". >> The fact remains, it is easy enough to swap white for dark meat in >> chicken recipes. >> >> Jill > > When have you seen a recipe for a savory dish that required cooking > for a precise amount of time? Generally directions say x to x > minutes, or check after x amount of time or until something happens > (like sauce thickens or so and so is tender) > Janet US > Agreed! recipes nearly always have a time range. Not all of us have the same stoves/ovens. Temperatures and cook times can vary wildly depending on our equipment. That's why recipes are written that way. As a *guideline*, not carved in stone. I've always found the key is something you mentioned. Regardless of what I'm cooking, "check after x amount of time" *always* applies. I can go in another room to watch TV, read a book, play with my cat or post to RFC! But... I make sure I have a timer set so I can check on the doneness of what I'm cooking about halfway *before* the recipe states. That's when you gauge and adjust cook time if needed. And make any other adjustments. Easy enough to figure out how much longer it needs to cook... if you're any kind of cook. :) Jill |
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"U.S. Janet B." wrote in message ... On Fri, 30 Mar 2018 08:33:32 +0100, "Ophelia" > wrote: > > >"U.S. Janet B." wrote in message .. . > >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 > >== > >Noted, thanks! Have you done it? What did you do? What mix did you use? I was going to smoke something and I think I used a mix of chicken base. It's been a long time. I only did it once or twice and decided other approaches worked just as well. Sorry I can't be of more help. Janet US == No problem:) Thanks anyway. |
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On 3/30/2018 12:51 PM, Gary wrote:
> jmcquown wrote: >> >> On 3/29/2018 3:11 PM, 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 >>> >> Oh I'm sorry, did the word go out of style? Foshizzle! >> >> Jill > > LOL! I am quite familiar with the word. Never actually heard > someone say except for you the other day. I read all the time so > that's why I knew the word. In my crude vocabulary, I would just > say, "Bullshit!" haha same exact meaning. > > Foshizzle, you said. Ok...you made me look that up as I've never > ever heard that word. I'll bet you have thesaurus next to your > computer, don't you. I can do that too, ya know, if I wanted to > be a showoff. > You're crazy. I've never actually heard anyone say Foshizzle. Seems to me it's a "gansta rap" kinda thing I read about or something. I also don't hear people saying Balderdash. I just know the word and it perfectly conveyed my thoughts. And no, I don't have a thesaurus next to my computer. I do happen to have a pretty good grasp of the English language. Sorry if you think it's odd. I think the other side of the spectrum is rather sad. Jill |
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On 3/30/2018 11:30 AM, Dave Smith wrote:
> On 2018-03-30 10:50 AM, jmcquown wrote: >> On 3/29/2018 2:52 PM, wrote: > >> Yes, it is annoying.Â* Several years ago I had a neighbor who would let >> her BIG dog out to do his business behind my patio.Â* I witnessed this >> more than once.Â* I didn't know her but I finally put a polite note in >> her message box (there are small boxes for newsletters, etc. under >> every mailbox) asking her to please not let her dog use my back yard >> as a toilet.Â* Well, she turned out to be a nutcase.Â* She rang my >> doorbell a few nights later, around 9PM, and she brought her big dog >> with her.Â* She started screaming invectives at me!Â* I had to threaten >> to call security to get her to leave.Â* Fortunately she was a renter on >> a six month lease and she moved shortly afterwards.Â* If I wanted dog >> poop in my yard I'd get a dog. ;) > > My parents' lawn seemed to have been the preferred site for someone > nearby to try to get their dog to crap on.Â* They would bring their dog > by regularly, stop at my parents' place and urge the dog to crap there, > praise the dog when it did and then walk away and leave it. My brother > found out where they lived, saved it up in a pail and when the pail was > full enough he took it and dumped it on their lawn. > > That's a rather passive-agressive thing for your brother to have done. Jill |
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On 3/30/2018 10:19 AM, Janet wrote:
> In article >, says... >> >> "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. > > Gary, save your strength and sanity, give up. Just lie down flat, > close your eyes and pretend to be dead, let her think she's won. > > Janet UK > Looks like she's already imposed her wheat and egg/dairy intolerances on the gardener and whoever else happens to be stirring up this odd cooking frenzy. Jill |
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On Fri, 30 Mar 2018 11:51:35 -0500, Gary > wrote:
>"U.S. Janet B." wrote: >> >> 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 >> >> just someone who has an extensive vocabulary, reads a lot and wanted >> to inject the right amount of disdain into this thread ;) >> Janet US > >I read a lot (every single night) but I usually avoid "big" or >rarely used words. That often signals someone just trying to show >off to me. I tend to use more current terms. Call me crude but I >would have said, "Bullshit." Same definition. ;) What you consider 'big' words are simply someone else's working vocabulary. People generally think, talk and speak they way they are,. There is no intent to show off. Others have no way of knowing the limitations of your vocabulary. Janet US |
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On 3/30/2018 12:33 PM, jmcquown wrote:
> On 3/30/2018 11:30 AM, Dave Smith wrote: >> >> My parents' lawn seemed to have been the preferred site for someone >> nearby to try to get their dog to crap on.Â* They would bring their dog >> by regularly, stop at my parents' place and urge the dog to crap >> there, praise the dog when it did and then walk away and leave it. My >> brother found out where they lived, saved it up in a pail and when the >> pail was full enough he took it and dumped it on their lawn. >> >> > That's a rather passive-agressive thing for your brother to have done. > > Jill I'm shocked that he dumped it on their lawn. I'd have dumped on the front steps |
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