On Friday, August 3, 2018 at 10:15:30 AM UTC-10, Ophelia wrote:
>
> lol I am very careful ... )) Err do you not get a wee bit overheated in
> that suit ?

It comes with a backpack that is loaded up with ice and circulates chilled water throughout the suit. It's good for about an hour in the sun. I mean, we not dumb.

On Friday, August 3, 2018 at 1:08:49 AM UTC-10, Sanne wrote:
>
> That they are curious about other food? Thanks to my mother, I am.
> And she was all her life - in her 60s when I started cooking Chinese and
> in her 70s when I started cooking Korean.
>
> Food represents a country's culture. What's the point in going abroad if
> you don't want to try it at least?
>
> Bye, Sanne.

I learned a lot from my wife about the Koreans. She's haole but more Asian than I am. I was raised by Americans but she was raised by a Korean. When I first went to her parent's condo, I was startled to find a refrigerator in a bedroom. That was nutty as heck. A lot of Koreans keep a separate cooler for kim chee because the stuff packs a wallop smell-wise. Korean companies make dedicated kim chee refrigerators that are very pricy. Near as I can tell, it's a status symbol for them. The Koreans are big on status symbols. Even more so than Americans. Kim chee permeates the Koreans - on several different levels.

> wrote in message
...
> Ed Pawlowski wrote:
>>penmart wrote:
>>>
>>> Butt is only good for over cooking for pulled, which to me is just a
>>> pile
>>> of strings, not at all appetizing, plus butt is nearly half fat.
>>
>>Makes good sausage.
>
> True but very few home cooks in the US make their own sausage...
> pitifully few home cooks grind their own burgers.
>
> I always grind my own burgers. I grind pork for saw-seege fairly
> often too, but I prefer to grind what I trim from family packs of
> mixed pork chops, and I use those meaty pork bones to make tomato
> sauce and/or stock. I don't like very fatty saw-seege so a good
> amount of the fat from trimming feeds the crows. And I rarely stuff
> casings, instead I make patties, makes better saw-seege heros than
> casing saw-seege. Sometimes I'll fill a gallon zip-loc with saw-seege
> meat-a-balles that I've already roasted, excellent for ****ghetts and
> meat-a-balles with my home made sauce from those meaty pork bones. I
> will fill my 16 quart pot when making that sauce. The bones that have
> given there all stll have something to give to critters that patroll
> the hedgerow and the used bay leaves go into the composter bucket.
>
> I don't see any big deal about grinding meat... takes me less than
> five minutes to clean the grinder.


Yes, we have heard that at least 100 times. Good for you!

Cheri

On 2018-08-03 4:36 PM, wrote:
> On Thursday, August 2, 2018 at 4:39:44 PM UTC-10, Dave Smith wrote:
>>
>> That's a hell of a generalization. I am white and I like spicy food. My
>> wife and my son and many of my friends like spicy food. Many of the
>> Europeans who immigrated to North America came with their cultural
>> foods, the foods they grew up. Many of them or their children were
>> exposed to spicier foods as our society became more diverse. Maybe a
>> lot of credit for spicy foods in this area was due to the popularity of
>> Buffalo wings.
>
> I wasn't talking about you. I was talking about all the other white guys. The younger generation is totally into new foods and heat levels. They seek out foods that their parents have never heard of or would think of eating. They are the ones that will throw all that bland food out the window.
>
Tit!! You're 50 years out of date! I and my young white friends were
into Madras and Vindaloo curries back in the 60s.

On 8/2/2018 10:39 PM, Dave Smith wrote:
> On 2018-08-02 6:30 PM, dsi1 wrote:
>
>> There are many things in this world that you just don't get. There's
>> no reason to brag about being ignorant.
>>
>> The idea that food preferences and race/culture/history are not
>> related is a very odd notion to me. Why is it that Asians don't have
>> a very long history of drinking milk or cheese production? Why is it
>> that white folks tend to shy away from spicy foods? My guess is has
>> to do with race and culture. Why are people afraid of this idea?
>> Beats me.
>>
>
> That's a hell of a generalization. I am white and I like spicy food. My
> wife and my son and many of my friends like spicy food.Â* Many of the
> Europeans who immigrated to North America came with their cultural
> foods, the foods they grew up. Many of them or their children were
> exposed to spicier foods as our society became more diverse.Â* Maybe a
> lot of credit for spicy foods in this area was due to the popularity of
> Buffalo wings.

He [dsi1 wrote]: "White folks like white, lean, meat like chicken breast
and pork loin while colored folks like dark and fatty meat." It's a
stupid thing to say. A sweeping generalization, at best.

I love spicy food! Go figure.

Jill

Druce wrote:
> On Fri, 03 Aug 2018 09:16:03 -0400, wrote:
>
>> On Fri, 3 Aug 2018 03:18:48 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>>> On Thursday, August 2, 2018 at 6:30:16 PM UTC-4, dsi1 wrote:
>>>> On Thursday, August 2, 2018 at 11:48:04 AM UTC-10, Jill McQuown wrote:
>>>>
>>>>>
>>>>> dsi1 always tries to assign race to food preferences. Doesn't make any
>>>>> sense to me.
>>>>>
>>>>> Jill
>>>>
>>>> There are many things in this world that you just don't get. There's no reason to brag about being ignorant.
>>>> The idea that food preferences and race/culture/history are not related is a very odd notion to me. Why is it that Asians don't have a very long history of drinking milk or cheese production? Why is it that white folks tend to shy away from spicy foods? My guess is has to do with race and culture. Why are people afraid of this idea? Beats me.
>>>
>>> In the case of Asians and milk, it's because they have lactose intolerance.
>>
>> You need to change Asians to Orientals. Most Asians do indeed consume
>> milk, it's the majority of Orientals who don't. Asia is a big place
>> of which Orientals occupy a relatively small portion.
>
> Only cluless old people use "Orientals". It's a weird generic term.
> It's like calling W. Europeans and Americans "Occidentals", because
> you can't tell French apart from USAians, or Germans from Canadians
>

Dammit, are yoose arguing with Captain Popeye? Don't yoose know that he
is the font of all knowledge?

Now, shut yoose trap and let the man speak his wisdom unto us.

Taxed and Spent wrote:
> On 8/3/2018 1:10 PM, Druce wrote:
>> On Fri, 03 Aug 2018 09:16:03 -0400, wrote:
>>
>>> On Fri, 3 Aug 2018 03:18:48 -0700 (PDT), Cindy Hamilton
>>> > wrote:
>>>
>>>> On Thursday, August 2, 2018 at 6:30:16 PM UTC-4, dsi1 wrote:
>>>>> On Thursday, August 2, 2018 at 11:48:04 AM UTC-10, Jill McQuown wrote:
>>>>>
>>>>>>
>>>>>> dsi1 always tries to assign race to food preferences. Doesn't
>>>>>> make any
>>>>>> sense to me.
>>>>>>
>>>>>> Jill
>>>>>
>>>>> There are many things in this world that you just don't get.
>>>>> There's no reason to brag about being ignorant.
>>>>> The idea that food preferences and race/culture/history are not
>>>>> related is a very odd notion to me. Why is it that Asians don't
>>>>> have a very long history of drinking milk or cheese production? Why
>>>>> is it that white folks tend to shy away from spicy foods? My guess
>>>>> is has to do with race and culture. Why are people afraid of this
>>>>> idea? Beats me.
>>>>
>>>> In the case of Asians and milk, it's because they have lactose
>>>> intolerance.
>>>
>>> You need to change Asians to Orientals. Most Asians do indeed consume
>>> milk, it's the majority of Orientals who don't. Asia is a big place
>>> of which Orientals occupy a relatively small portion.
>>
>> Only cluless old people use "Orientals". It's a weird generic term.
>> It's like calling W. Europeans and Americans "Occidentals", because
>> you can't tell French apart from USAians, or Germans from Canadians
>>
>
>
> Oriental has a specific non-generic meaning, although it is misused more
> often than not.

To keep the peace, lets just use it however Popeye defines it, OK?

Otherwise, he will have a shit hemorrhage.

On 8/3/2018 11:04 AM, Dave Smith wrote:
> On 2018-08-03 9:31 AM, wrote:
>> On Fri, 3 Aug 2018 09:17:00 -0400, Ed Pawlowski > wrote:
>
>>> Just look at regional food.Â* Northern counties have little of it.Â* In
>>> more recent years our food choices have expanded and some people have
>>> more tolerance for spice and enjoy it, but 50 years ago many of us never
>>> heard of some Mexican foods.Â* There is also a small group of macho guys
>>> that go after hot foods to prove their manhood.
>>
>> I can't say I like Mexican food, though I do love a good Indian curry
>> because although maybe hot they still manage to have wonderful
>> different flavours coming through, whereas I find Mexican food is just
>> hot.
>
> I don't know how authentic the Mexican food is in your area. When
> Mexican restaurants started opening up around here they were more TexMex
> than Mexican, and they were a major disappointment.Â* The newer
> restaurants tend to be more authentic and have wider range of flavours.
>
> I think that as people become accustomed to the heat from the peppers
> they start to appreciate some of the other flavours in there.

I think it's difficult to find Mexican food in the US (and I guess in
Canada) that isn't dumbed down to Tex-Mex. Mexico is a very diverse
country. In most Mexican restaurants I have never seen fish, seafood or
fresh fruit or veggies on the menu. It's usually tacos, rice, beans,
tamales, burritos, quesadillas. Complimentary salsa with fried tortilla
chips. Nothing very interesting and likely not representative of
anything other than cheap Mexican food.

My neighbor (who is from Minnesota and she *loves* spicy food!) went to
Mexico a few years ago with some friends. They were not staying in some
tourist town. Another friend of theirs owned a small casita and invited
them to visit. It was off the beaten path more towards the gulf of Mexico.

She told me when they went out to eat in small cafes there was grilled
fish, grilled veggies, tons of fresh fruit. Spicy? Sure. But not
anything she ever thought of as "Mexican".

I think dsi1 needs to put away that paintbrush. He doesn't know know
how to use it.

Jill

On 8/3/2018 9:40 AM, graham wrote:
> On 2018-08-03 7:17 AM, Ed Pawlowski wrote:
>
>> It was a generalization but not an absolute.Â* Many white people do shy
>> away from spicy foods.Â* I just read recently why some of the reasons
>> why some regions favor the spices.Â* It is more likely used in
>> Equatorial countries where it is hot as the spicy food can give a
>> temporary relief from feeling the temperature.
>>
> and to mask the flavours of putrid ingredients.

That's entirely possible. And other conditions even if it's fresh. I
still remember seeing flies swarming on hanging plucked dead chickens at
the markets in Bangkok. At least the fish were on ice... sometimes.
Ice was hard to come by for some of the folks with stalls at the open
air market.

It doesn't really support the statement that white people don't like
spicy food. I love spicy food. I'm not a big fan of Thai food. Now
that I think about it, maybe those memories are why.

Jill

On 8/3/2018 5:01 PM, Ed Pawlowski wrote:
> On 8/3/2018 9:31 AM, wrote:
>
>>
>> I can't say I like Mexican food, though I do love a good Indian curry
>> because although maybe hot they still manage to have wonderful
>> different flavours coming through, whereas I find Mexican food is just
>> hot.
>>
>
> I've not had a good curry yet.Â* My two times exposure to Indian food has
> not been a good experience and thus I'm reluctant to try it again.

I know there are different curry powders, pastes, etc. I've tried a few
curry dishes but like you, I'm not a fan. I won't be seeking it out or
trying to make curried anything.

Jill

On 8/3/2018 6:52 PM, Dave Smith wrote:
> On 2018-08-03 6:36 PM, wrote:
>> On Thursday, August 2, 2018 at 4:39:44 PM UTC-10, Dave Smith wrote:
>>>
>>> That's a hell of a generalization. I am white and I like spicy
>>> food. My wife and my son and many of my friends like spicy food.
>>> Many of the Europeans who immigrated to North America came with
>>> their cultural foods, the foods they grew up. Many of them or their
>>> children were exposed to spicier foods as our society became more
>>> diverse.Â* Maybe a lot of credit for spicy foods in this area was
>>> due to the popularity of Buffalo wings.
>>
>> I wasn't talking about you. I was talking about all the other white
>> guys.
>
> Ah I see. When you talked about white people you actually meant all the
> white guys other than me.
>
Ah... I see he changed his email name. He's talking about white people
other than me, too, BTW.

> Â*The younger generation is totally into new foods and heat
>> levels. They seek out foods that their parents have never heard of or
>> would think of eating. They are the ones that will throw all that
>> bland food out the window.
>
Oh puleeeze! Will they be using their 3-D printers to make this food?

> Actually, it is my generation who developed an interest in foreign
> foods, spices and heat.Â* Lots of theÂ* younger generation are big fans of
> McDonalds and other bland fast food joints.
>
I couldn't speak for the younger generation. I do know I didn't spend
much time eating in fast food joints when I was the younger generation.

I cook very tasty meals. I like spicy food but I don't want to eat
spicy food every day. What I cook is flavorful, that's what is important.

And no, I don't prefer "white meat" chicken breast. As for pork, I
think it's pretty well been established on RFC over the years many of us
miss the old fattier cuts of pork. It's not our fault the farmers
started raising leaner pigs.

I'll take a well marbled pork steak (grilled or fried) over an extremely
lean slice of pork tenderloin any day. But I also know how to prepare
pork tendloin so it comes out tasty, tender and juicy. I buy them when
they're on sale and usually have one in the freezer. I don't buy the
pre-seasoned ones.

Jill

On 8/3/2018 7:08 AM, Sanne wrote:
> Am Freitag, 3. August 2018 12:18:57 UTC+2 schrieb Cindy Hamilton:
>
>> People everywhere tend to prefer the foods they grew up with. What else
>> would you expect?
>
> That they are curious about other food? Thanks to my mother, I am.
> And she was all her life - in her 60s when I started cooking Chinese and
> in her 70s when I started cooking Korean.
>
> Food represents a country's culture. What's the point in going abroad if
> you don't want to try it at least?
>
> Bye, Sanne.
>
Who was talking about going abroad?

This discussion started when dsi1 claimed "white people" prefer white
chicken meat and lean pork. I really don't think he can back up such a
sweeping statement.

Jill

On Friday, August 3, 2018 at 2:50:59 PM UTC-10, graham wrote:
> Tit!! You're 50 years out of date! I and my young white friends were
> into Madras and Vindaloo curries back in the 60s.

You might have set some kind of trend back in the old days in wherever county you were living. Indian curries never made it big in the US. Curries did make it big back in the 80's in Ha-ha-waii. It wasn't Madras and Vindaloo curries though, it was Japan style curries. We went to a curry house last week. It was all the same as when we ate there 30 years ago.

OTOH, there's been an explosion in new foods happening in the last 25 years.. At least that's the way it is in Ha-ha-waii. My guess is that it's the same on the mainland. The hot cuisines here are Korean, Vietnamese, Thai, even Ha-ha-waian. It is being fueled by a generation that grew up watching outrageous food shows on TV.

In Ha-ha-waii, it was also fueled by a group of local cooks that came up with a new way of thinking and philosophy of food preparation - Hawaii Regional Cuisine. These chefs have mentored an entire generation of chef who have opened up their own places. I frequently eat at these places - typically they're great. Amazing!

On Fri, 3 Aug 2018 21:52:11 -0700 (PDT), David Iwaoka
> wrote:

>On Friday, August 3, 2018 at 2:50:59 PM UTC-10, graham wrote:
>> Tit!! You're 50 years out of date! I and my young white friends were
>> into Madras and Vindaloo curries back in the 60s.
>
>You might have set some kind of trend back in the old days in wherever county you were living. Indian curries never made it big in the US. Curries did make it big back in the 80's in Ha-ha-waii. It wasn't Madras and Vindaloo curries though, it was Japan style curries. We went to a curry house last week. It was all the same as when we ate there 30 years ago.
>
>OTOH, there's been an explosion in new foods happening in the last 25 years. At least that's the way it is in Ha-ha-waii. My guess is that it's the same on the mainland. The hot cuisines here are Korean, Vietnamese, Thai, even Ha-ha-waian. It is being fueled by a generation that grew up watching outrageous food shows on TV.
>
>In Ha-ha-waii, it was also fueled by a group of local cooks that came up with a new way of thinking and philosophy of food preparation - Hawaii Regional Cuisine. These chefs have mentored an entire generation of chef who have opened up their own places. I frequently eat at these places - typically they're great. Amazing!

It doesn't mean much that you find it amazing. You have some kind of
Irish potato famine in your genes, so you find all food amazing that
saves you from starvation.

On 8/4/2018 1:50 AM, graham wrote:

> Tit!! You're 50 years out of date! I and my young white friends were
> into Madras and Vindaloo curries back in the 60s.

That's when I discovered Indian food - as an impoverished student in
Edinburgh in the 60s. Good, inexpensive, very tasty food.

On Sat, 4 Aug 2018 07:37:05 +0100, S Viemeister
> wrote:

>On 8/4/2018 1:50 AM, graham wrote:
>
>> Tit!! You're 50 years out of date! I and my young white friends were
>> into Madras and Vindaloo curries back in the 60s.
>
>That's when I discovered Indian food - as an impoverished student in
>Edinburgh in the 60s. Good, inexpensive, very tasty food.

And no more noisy cats at night?

On Fri, 3 Aug 2018 18:50:58 -0600, graham > wrote:

>On 2018-08-03 4:36 PM, wrote:
>> On Thursday, August 2, 2018 at 4:39:44 PM UTC-10, Dave Smith wrote:
>>>
>>> That's a hell of a generalization. I am white and I like spicy food. My
>>> wife and my son and many of my friends like spicy food. Many of the
>>> Europeans who immigrated to North America came with their cultural
>>> foods, the foods they grew up. Many of them or their children were
>>> exposed to spicier foods as our society became more diverse. Maybe a
>>> lot of credit for spicy foods in this area was due to the popularity of
>>> Buffalo wings.
>>
>> I wasn't talking about you. I was talking about all the other white guys. The younger generation is totally into new foods and heat levels. They seek out foods that their parents have never heard of or would think of eating. They are the ones that will throw all that bland food out the window.
>>
>Tit!! You're 50 years out of date! I and my young white friends were
>into Madras and Vindaloo curries back in the 60s.

Agreed. In the early sixties in Pompey you could walk the street and
pick Chinese, Indian, French, Italian etc and all of them doing a good
trade. I try anything, once, and I think posters here are correct, it
is TexMex I dislike, not necessarily Mexican. There is a Mexican
restaurant near here, might try it one day and see.

On Fri, 3 Aug 2018 20:12:50 -0500, Hank Rogers >
wrote:

>Druce wrote:
>> On Fri, 03 Aug 2018 09:16:03 -0400, wrote:
>>
>>> On Fri, 3 Aug 2018 03:18:48 -0700 (PDT), Cindy Hamilton
>>> > wrote:
>>>
>>>> On Thursday, August 2, 2018 at 6:30:16 PM UTC-4, dsi1 wrote:
>>>>> On Thursday, August 2, 2018 at 11:48:04 AM UTC-10, Jill McQuown wrote:
>>>>>
>>>>>>
>>>>>> dsi1 always tries to assign race to food preferences. Doesn't make any
>>>>>> sense to me.
>>>>>>
>>>>>> Jill
>>>>>
>>>>> There are many things in this world that you just don't get. There's no reason to brag about being ignorant.
>>>>> The idea that food preferences and race/culture/history are not related is a very odd notion to me. Why is it that Asians don't have a very long history of drinking milk or cheese production? Why is it that white folks tend to shy away from spicy foods? My guess is has to do with race and culture. Why are people afraid of this idea? Beats me.
>>>>
>>>> In the case of Asians and milk, it's because they have lactose intolerance.
>>>
>>> You need to change Asians to Orientals. Most Asians do indeed consume
>>> milk, it's the majority of Orientals who don't. Asia is a big place
>>> of which Orientals occupy a relatively small portion.
>>
>> Only cluless old people use "Orientals". It's a weird generic term.
>> It's like calling W. Europeans and Americans "Occidentals", because
>> you can't tell French apart from USAians, or Germans from Canadians
>>
>
>Dammit, are yoose arguing with Captain Popeye? Don't yoose know that he
>is the font of all knowledge?
>
>Now, shut yoose trap and let the man speak his wisdom unto us.
>
>
>
He should busy himself carving all his wisdom on granite rocks.

On 8/1/2018 5:13 AM, Cindy Hamilton wrote:
> On Tuesday, July 31, 2018 at 5:53:05 PM UTC-4, Hank Rogers wrote:
>> wrote:
>>> John Kuthe wrote:
>>>> Ed Pawlowski wrote:
>>>>> Looks like there is a surplus of pork again. Stop & Shop had boneless
>>>>> whole pork loins on sale for $1.49/lb. I've not seen that price for 30
>>>>> years.
>>>> I'll have to check the prices on Baby Back Ribs next time I grocery shop.
>>> I don't much care for baby back ribs, I prefer Spare Ribs, a $1.39/lb
>>> here today.
>> Yep, yoose and mammy Popeye loves that tough lower edge of them cheap ribs.
>>
>> I like country ribs more than baby backs.... the boneless
>>> county ribs are excellent, very meaty and not much fat. Of course it
>>> all depends on how the butcher prepares them...
>> Yep, even cheaper and tougher. But good enough for yoose Popeye.
> He probably braises them.
>
> Cindy Hamilton

Â* Country style ribs are a favorite ... I season them in the bag they
were frozen in (buy in bulk and divide at home into servings for 2) with
season salt a couple of hours before grillin' . Always turn out tender
and tasty .

--
Snag
Yes , I'm old
and crochety .
Get off my lawn !

In article >, says...
>
> On 2018-08-03 4:36 PM, wrote:
> > On Thursday, August 2, 2018 at 4:39:44 PM UTC-10, Dave Smith wrote:
> >>
> >> That's a hell of a generalization. I am white and I like spicy food. My
> >> wife and my son and many of my friends like spicy food. Many of the
> >> Europeans who immigrated to North America came with their cultural
> >> foods, the foods they grew up. Many of them or their children were
> >> exposed to spicier foods as our society became more diverse. Maybe a
> >> lot of credit for spicy foods in this area was due to the popularity of
> >> Buffalo wings.
> >
> > I wasn't talking about you. I was talking about all the other white guys.
The younger generation is totally into new foods and heat levels. They
seek out foods that their parents have never heard of or would think of
eating. They are the ones that will throw all that bland food out the
window.
> >
> Tit!! You're 50 years out of date! I and my young white friends were
> into Madras and Vindaloo curries back in the 60s.

He's just too uneducated to know any world history. Europe traded with
and colonised Africa , India and the Far East hundreds of years ago.

Black pepper initially came overland. why the Guild of Pepperers
(nowadays London livery company the Worshipful Company of Grocers),
founded in 12th-century London, chose a camel as its symbol. It was the
main spice that European explorers wanted when they sought sea-passages
to the ?Indies? that would allow them to bypass the overland trade?s
expensive middle-men.

Hannah Glasse's The Art of Cookery, first published in 1747 contained
recipes for curries and pilaus.

In 1810, Indian food was so well known (and liked) by Brit travellers,
that Dean Mahomet opened the first Indian restaurant in England: the
Hindoostane Coffee House in George Street, near Portman Square, Central
London.

Janet UK

In article >, says...
>
> On 8/3/2018 5:01 PM, Ed Pawlowski wrote:
> > On 8/3/2018 9:31 AM, wrote:
> >
> >>
> >> I can't say I like Mexican food, though I do love a good Indian curry
> >> because although maybe hot they still manage to have wonderful
> >> different flavours coming through, whereas I find Mexican food is just
> >> hot.
> >>
> >
> > I've not had a good curry yet.* My two times exposure to Indian food has
> > not been a good experience and thus I'm reluctant to try it again.
>
> I know there are different curry powders, pastes, etc. I've tried a few
> curry dishes but like you, I'm not a fan. I won't be seeking it out or
> trying to make curried anything.
>
> Jill

Curry powder is to Indian cuisine, as betty crocker instant packets
are to real cooking. It's a western error to think all Indian food is
hot and tastes of packet curry powder.

Indian cooks have a masala dabba, a collection of separate spices in
their kitchen which they grind and mix in different taste combinations
for an enormous range of different recipes.

Janet UK

On Saturday, August 4, 2018 at 10:32:45 AM UTC-4, Janet wrote:
> In article >, says...
> >
> > On 8/3/2018 5:01 PM, Ed Pawlowski wrote:
> > > On 8/3/2018 9:31 AM, wrote:
> > >
> > >>
> > >> I can't say I like Mexican food, though I do love a good Indian curry
> > >> because although maybe hot they still manage to have wonderful
> > >> different flavours coming through, whereas I find Mexican food is just
> > >> hot.
> > >>
> > >
> > > I've not had a good curry yet.Â* My two times exposure to Indian food has
> > > not been a good experience and thus I'm reluctant to try it again.
> >
> > I know there are different curry powders, pastes, etc. I've tried a few
> > curry dishes but like you, I'm not a fan. I won't be seeking it out or
> > trying to make curried anything.
> >
> > Jill
>
> Curry powder is to Indian cuisine, as betty crocker instant packets
> are to real cooking. It's a western error to think all Indian food is
> hot and tastes of packet curry powder.
>
> Indian cooks have a masala dabba, a collection of separate spices in
> their kitchen which they grind and mix in different taste combinations
> for an enormous range of different recipes.
>
> Janet UK

Too right. Everything from complex blends of spices to none. India
is a nation of regional cuisines. Most of what we think of as Indian
food is from northern India.

'[T]he typical diet of Mizoram state, for instance, emphasizes €œthe essential taste of a vegetable stripped of any additive, preservative, spice or even the most basic taste-enhancer, salt.€�'

https://www.seriouseats.com/2018/08/...ack-guide.html

Cindy Hamilton

On Sat, 4 Aug 2018 07:39:31 -0500, Terry Coombs >
wrote:

>On 8/1/2018 5:13 AM, Cindy Hamilton wrote:
>>> wrote:
>>>> John Kuthe wrote:
>>>>> Ed Pawlowski wrote:
>>>>>> Looks like there is a surplus of pork again. Stop & Shop had boneless
>>>>>> whole pork loins on sale for $1.49/lb. I've not seen that price for 30
>>>>>> years.
>>>>> I'll have to check the prices on Baby Back Ribs next time I grocery shop.
>>>>
>>>> I don't much care for baby back ribs, I prefer Spare Ribs, a $1.39/lb
>>>> here today.
>>>
>>>> I like country ribs more than baby backs.... the boneless
>>>> county ribs are excellent, very meaty and not much fat. Of course it
>>>> all depends on how the butcher prepares them...
>>
>> He probably braises them.
>>
>> Cindy Hamilton
>
> * Country style ribs are a favorite ... I season them in the bag they
>were frozen in (buy in bulk and divide at home into servings for 2) with
>season salt a couple of hours before grillin' . Always turn out tender
>and tasty .

Country style ribs are very good braised, I usually braise them after
browning buried under a mountain of kraut with some caraway seeds
along with kielbasa. But usually weather permiting I grill them,
after three days sleeping in the fridge in my patented ORIENTAL
marinade... the most important ingredients being orange marmalade and
tahini.

On Saturday, August 4, 2018 at 3:49:55 AM UTC-10, Janet wrote:
>
> Sorry to break it to you, but food with writing right the way through
> is at least 100 years old. In my childhood every seaside town in Britain
> sold sticks of rock (sugar candy) with the name of the town written
> right the way through it.
>
> https://en.wikipedia.org/wiki/Rock_(confectionery)
>
> Janet UK

What the heck does that have to do with 3D printing of food? You probably think that the Flintstonemobile was the forerunner of the Tesla. Your ability to think logically might be waning.

https://www.thestar.com/news/queensp...er-glitch.html

On Saturday, August 4, 2018 at 4:06:55 AM UTC-10, Janet wrote:
>
> He's just too uneducated to know any world history. Europe traded with
> and colonised Africa , India and the Far East hundreds of years ago.
>
> Black pepper initially came overland. why the Guild of Pepperers
> (nowadays London livery company the Worshipful Company of Grocers),
> founded in 12th-century London, chose a camel as its symbol. It was the
> main spice that European explorers wanted when they sought sea-passages
> to the ?Indies? that would allow them to bypass the overland trade?s
> expensive middle-men.
>
> Hannah Glasse's The Art of Cookery, first published in 1747 contained
> recipes for curries and pilaus.
>
> In 1810, Indian food was so well known (and liked) by Brit travellers,
> that Dean Mahomet opened the first Indian restaurant in England: the
> Hindoostane Coffee House in George Street, near Portman Square, Central
> London.
>
> Janet UK

My comments were about the food trends of America, not the UK. I won't comment on the UK food trends because I don't know enough about the subject. Feel free to wax nostalgic about Indian restaurants in the UK in 1810. The reality is that it doesn't have a thing to do with what's happening in the United States in 2018. You need to learn how to focus your mind. It's all over the wall and none of it is sticking.

On Sat, 4 Aug 2018 09:51:07 -0700 (PDT), dsi1 >
wrote:

>On Saturday, August 4, 2018 at 3:49:55 AM UTC-10, Janet wrote:
>>
>> Sorry to break it to you, but food with writing right the way through
>> is at least 100 years old. In my childhood every seaside town in Britain
>> sold sticks of rock (sugar candy) with the name of the town written
>> right the way through it.
>>
>> https://en.wikipedia.org/wiki/Rock_(confectionery)
>>
>> Janet UK
>
>What the heck does that have to do with 3D printing of food? You probably think that the Flintstonemobile was the forerunner of the Tesla.

lol

On Sat, 4 Aug 2018 15:06:49 +0100, Janet > wrote:

>In article >, says...
>>
>> Tit!! You're 50 years out of date! I and my young white friends were
>> into Madras and Vindaloo curries back in the 60s.
>
> He's just too uneducated to know any world history. Europe traded with
>and colonised Africa , India and the Far East hundreds of years ago.
>
>Black pepper initially came overland. why the Guild of Pepperers
>(nowadays London livery company the Worshipful Company of Grocers),
>founded in 12th-century London, chose a camel as its symbol. It was the
>main spice that European explorers wanted when they sought sea-passages
>to the ?Indies? that would allow them to bypass the overland trade?s
>expensive middle-men.
>
> Hannah Glasse's The Art of Cookery, first published in 1747 contained
>recipes for curries and pilaus.
>
> In 1810, Indian food was so well known (and liked) by Brit travellers,
>that Dean Mahomet opened the first Indian restaurant in England: the
>Hindoostane Coffee House in George Street, near Portman Square, Central
>London.

All unnecessary bragging and details that have nothing to do with what
the vast majority of people ate in those days.

On Saturday, August 4, 2018 at 12:52:15 AM UTC-4, dsi1 wrote:
> On Friday, August 3, 2018 at 2:50:59 PM UTC-10, graham wrote:
> > Tit!! You're 50 years out of date! I and my young white friends were
> > into Madras and Vindaloo curries back in the 60s.
>
> You might have set some kind of trend back in the old days in wherever county you were living. Indian curries never made it big in the US.

The town in which I live has a dozen Indian restaurants for about 100,000
people. The grandaddy of them all opened up in the 1970s, although it has
had a few changes of owner (and now a change of name).

Cindy Hamilton

On 2018-08-03 10:52 PM, David Iwaoka wrote:
> On Friday, August 3, 2018 at 2:50:59 PM UTC-10, graham wrote:
>> Tit!! You're 50 years out of date! I and my young white friends were
>> into Madras and Vindaloo curries back in the 60s.
>
> You might have set some kind of trend back in the old days in wherever county you were living.

I suppose you were then still living with recipes that had a can of X
added to a jar of Y stirred into two packets of Z to which was added
some garlic powder.

"David Iwaoka" wrote in message
...

On Friday, August 3, 2018 at 10:15:30 AM UTC-10, Ophelia wrote:
>
> lol I am very careful ... )) Err do you not get a wee bit overheated in
> that suit ?

It comes with a backpack that is loaded up with ice and circulates chilled
water throughout the suit. It's good for about an hour in the sun. I mean,
we not dumb.

==

I sincerely hope not

wrote in message
...

On Friday, August 3, 2018 at 3:11:04 AM UTC-10, Ophelia wrote:
>
> I love the one about words that are different in Hawaii The one with
> Spam
> on the front)

I just checked it out. It is a good one. This morning I was at a bakery and
the little old Japanese lady behind the case said "You like long John? We
have long John." She pointed at the side case. It was empty except for 1
that had a sign next to it that read "1 day old." She looked at the case and
said "Oh, all gone already." That's too bad. If they had some I would be
buying that up. I'm always on the lookout for a great long John.


<g>

What Mr. Bumatai says about 747s is true. They really do fly on this rock.
Some guy on this newsgroup tried to inform me that these things don't fly.
That's just plain arrogant. We have the advanced model 747. They fly.

oh dear ((

On Sat, 4 Aug 2018 13:43:32 -0600, graham > wrote:

>On 2018-08-03 10:52 PM, David Iwaoka wrote:
>> On Friday, August 3, 2018 at 2:50:59 PM UTC-10, graham wrote:
>>> Tit!! You're 50 years out of date! I and my young white friends were
>>> into Madras and Vindaloo curries back in the 60s.
>>
>> You might have set some kind of trend back in the old days in wherever county you were living.
>
>I suppose you were then still living with recipes that had a can of X
>added to a jar of Y stirred into two packets of Z to which was added
>some garlic powder.

Graham you forgot to say set in jello!

On Saturday, August 4, 2018 at 8:39:09 AM UTC-10, Cindy Hamilton wrote:
>
> The town in which I live has a dozen Indian restaurants for about 100,000
> people. The grandaddy of them all opened up in the 1970s, although it has
> had a few changes of owner (and now a change of name).
>
> Cindy Hamilton

What I said was that Indian curry never made it big in the US. If you have a different opinion about this then please express it clearly. I don't know what to make of the numbers that you're giving out but as far as I'm concerned, it has nothing to do with my opinion.

On 8/4/2018 2:39 PM, Cindy Hamilton wrote:

>
> The town in which I live has a dozen Indian restaurants for about 100,000
> people. The grandaddy of them all opened up in the 1970s, although it has
> had a few changes of owner (and now a change of name).
>
> Cindy Hamilton
>

The largest town near us is Worcester MA with a population of 185,000.
Goggle show 13 Indian restaurants. The map though, shows then clustered
rather close to each other.

Maybe some day I'll try one again but I'm not in a rush.

On Saturday, August 4, 2018 at 9:43:35 AM UTC-10, graham wrote:
>
> I suppose you were then still living with recipes that had a can of X
> added to a jar of Y stirred into two packets of Z to which was added
> some garlic powder.

I wasn't cooking like that 50 years ago because we was poor folk. I said nothing about curry and you and your white buddies in wherever you were living 50 years ago. My point was that things here are different. You hurling insults at my cooking surely won't change that, will it? If you're living in the UK, I'm well aware that curry was popular there. Whoopie!

On Saturday, August 4, 2018 at 10:56:17 AM UTC-10, Ed Pawlowski wrote:
>
> The largest town near us is Worcester MA with a population of 185,000.
> Goggle show 13 Indian restaurants. The map though, shows then clustered
> rather close to each other.
>
> Maybe some day I'll try one again but I'm not in a rush.

What you're seeing in not that strange in the United States. You'll probably see the same pattern all over the country - ethnic type restaurants clustered in a small area.

On Sat, 4 Aug 2018 14:11:56 -0700 (PDT), dsi1 >
wrote:

>On Saturday, August 4, 2018 at 9:43:35 AM UTC-10, graham wrote:
>>
>> I suppose you were then still living with recipes that had a can of X
>> added to a jar of Y stirred into two packets of Z to which was added
>> some garlic powder.
>
>I wasn't cooking like that 50 years ago because we was poor folk. I said nothing about curry and you and your white buddies in wherever you were living 50 years ago. My point was that things here are different. You hurling insults at my cooking surely won't change that, will it? If you're living in the UK, I'm well aware that curry was popular there. Whoopie!

If you can't handle being wrong, just stop with the blanket
statements. If you're not careful, you'll lose face. And you know what
they do with lost faces in Hawaii!

On 2018-08-04 4:52 PM, dsi1 wrote:
> On Saturday, August 4, 2018 at 8:39:09 AM UTC-10, Cindy Hamilton
> wrote:
>>
>> The town in which I live has a dozen Indian restaurants for about
>> 100,000 people. The grandaddy of them all opened up in the 1970s,
>> although it has had a few changes of owner (and now a change of
>> name).
>>
>> Cindy Hamilton
>
> What I said was that Indian curry never made it big in the US. If you
> have a different opinion about this then please express it clearly. I
> don't know what to make of the numbers that you're giving out but as
> far as I'm concerned, it has nothing to do with my opinion.
>
It is interesting how your bar keeps moving up and down and sideways.
You make sweeping generalizations and then when people contradict you
the story changes. You claim that you said that Indian curry never made
it big in the US and Cindy gave you the example of her city of 100,000
that has a dozen Indian restaurants, including one that has been there
for almost 50 years. Her anecdote trumps who baseless generalization.

On Saturday, August 4, 2018 at 11:34:23 AM UTC-10, Dave Smith wrote:
> It is interesting how your bar keeps moving up and down and sideways.
> You make sweeping generalizations and then when people contradict you
> the story changes. You claim that you said that Indian curry never made
> it big in the US and Cindy gave you the example of her city of 100,000
> that has a dozen Indian restaurants, including one that has been there
> for almost 50 years. Her anecdote trumps who baseless generalization.

I'll stand by my statement. All of them in fact. If you have any information that I am wrong or spreading misinformation, just let me know and I'll make amends. This has been my policy from day one.

Indian curry never made it big in the US. Japanese curry is popular in Ha-ha-waii though. Indian curry is not. My guess is that Indian/Japanese curry is still not that popular on the mainland. Random people googling Indian restaurants in their town don't amount to a hill of beans. These guys don't eat or like curry. I love the stuff. We went to a Curry house a couple of weeks ago. It was most wonderful!

https://www.amazon.com/photos/share/...u4kpDlaz6wfQoL

In article >,
says...
>
> On Saturday, August 4, 2018 at 9:43:35 AM UTC-10, graham wrote:
> >
> > I suppose you were then still living with recipes that had a can of X
> > added to a jar of Y stirred into two packets of Z to which was added
> > some garlic powder.
>
> I wasn't cooking like that 50 years ago because we was poor folk.
I said nothing about curry and you and your white buddies in wherever
you were living 50 years ago.

Yes you did.

First you made a sweeping generalisation that white people prefer white
meat and don't like spicy food.

When white people disputed that you replied

"I wasn't talking about you. I was talking about all the other white
guys. The younger generation is totally into new foods and heat levels.
They seek out foods that their parents have never heard of or would
think of eating. They are the ones that will throw all that bland food
out the window."

Janet UK