On Monday, September 3, 2018 at 7:11:48 PM UTC-4, Leonard Blaisdell wrote:
> In article >,
> Thomas > wrote:
>
> > I bo not have rabbit goose on hand. They would never ask. If asked, i would
> > give them my 1100 and hope they would have a kill. I would know what to do.
>
> I have 'em in both 12 and 20. That ought to confuse someone.
>
> leo

My wife has 28. Bad choice IMO.

On Tue, 4 Sep 2018 12:23:10 -0500, Sqwertz wrote:

> On Sat, 1 Sep 2018 14:47:57 -0400, jmcquown wrote:
>
>> On 9/1/2018 8:05 AM, Cindy Hamilton wrote:

>> [...]
>
> Wow. That's a lot of petty bickering for a purely hypothetical
> situation used just to make a statement.


Well, she did put a smiley.

Sqwertz wrote:

> On Sat, 1 Sep 2018 14:47:57 -0400, jmcquown wrote:
>
> > On 9/1/2018 8:05 AM, Cindy Hamilton wrote:
> >> On Friday, August 31, 2018 at 8:05:39 PM UTC-4, Thomas wrote:
> >>> I am pretty sure if someone stopped by and said Can You Cook me
> this I could on spot. Do you have the stuff from the food groups and
> spices to do it? >> >> No. Why should I? I stock the ingredients
> for stuff that I like. >>
> >> Cindy Hamilton
> >>
> > Agreed. I'd not invite someone into my house who knocks on the
> > door and says "can you cook this?" Guards!
>
> Wow. That's a lot of petty bickering for a purely hypothetical
> situation used just to make a statement.
>
> OK, what if these "someones" were your grandparents who stopped by
> unexpectedly and who always made you anything and everything any
> time you wanted to eat when you visited their house as a kid? Is
> that more realistic and worthy of accommodation?
>
> Sheesh.
>
> ObFood: DAK brand deli ham "In Natural Juices" 20oz package for
> #2.49? Well, yes, I'll take 2 please. I haven't seen non-canned
> DAK ham for 20+ years and it's nice to see they haven't gone over to
> the Dark Side of "Added Water" or <gasp> "Ham and Water Product (up
> to 40% water)".
>
> -sw

I'm not above a DAK canned ham. They can be quite useful in the right
cookery.

jmcquown wrote:

> On 9/1/2018 7:03 PM, cshenk wrote:
> > Sqwertz wrote:
> >
> > > On Fri, 31 Aug 2018 17:05:35 -0700 (PDT), Thomas wrote:
> > >
> > > > I am pretty sure if someone stopped by and said Can You Cook me
> > > > this I could on spot. Do you have the stuff from the food groups
> > > > and spices to do it?
> > > >
> > > > My stock is 100 spices, 20 meats, flours, vin, wine, sauces i
> > > > have no idea about. Im sure ill be asked. Btw, no housemates,
> > > > just a wife that does not cook.
> > > >
> > > > Toss me a recipe request so i can say No Idea. Got the stuff
> > > > though.
> > >
> > > A pastrami Reuben on seeded rye with Russian dressing. Without
> > > making me wait 12-15 days. I'll bet you don't have any of the
> > > ingredients except maybe stuff to make Russian dressing.
> > >
> > > -sw
> >
> > Actually the dressing is the only one I'm not sure of.
> >
> > Made the rye yesterday.
> >
> But did you make pastrami?
>
> Jill

BTW, I love this group but it wierds me out a bit that so few can do
more than post a link to a recipe. Don't worry, you are an exception.

Leonard Blaisdell wrote:

> In article >,
> Thomas > wrote:
>
> > I bo not have rabbit goose on hand. They would never ask. If asked,
> > i would give them my 1100 and hope they would have a kill. I would
> > know what to do.
>
> I have 'em in both 12 and 20. That ought to confuse someone.
>
> leo

Them's hunting terms. We don't do dat here (grin). Ok, som once you
shott and clean them, what's a recipe for the goose?

Leonard Blaisdell wrote:

> In article >,
> Thomas > wrote:
>
> > I bo not have rabbit goose on hand. They would never ask. If asked,
> > i would give them my 1100 and hope they would have a kill. I would
> > know what to do.
>
> I have 'em in both 12 and 20. That ought to confuse someone.
>
> leo

Oh, 22 here.

On Wednesday, September 5, 2018 at 1:27:19 PM UTC-4, cshenk wrote:
>
>
> Oh, 22 here.

Did not know an 1100 came in a 22 shoe size.

Thomas wrote:

> On Wednesday, September 5, 2018 at 1:27:19 PM UTC-4, cshenk wrote:
> >
> >
> > Oh, 22 here.
>
> Did not know an 1100 came in a 22 shoe size.

THats a shot size

"cshenk" > wrote in message
...
> jmcquown wrote:
>
>> On 9/1/2018 7:03 PM, cshenk wrote:
>> > Sqwertz wrote:
>> >
>> > > On Fri, 31 Aug 2018 17:05:35 -0700 (PDT), Thomas wrote:
>> > >
>> > > > I am pretty sure if someone stopped by and said Can You Cook me
>> > > > this I could on spot. Do you have the stuff from the food groups
>> > > > and spices to do it?
>> > > >
>> > > > My stock is 100 spices, 20 meats, flours, vin, wine, sauces i
>> > > > have no idea about. Im sure ill be asked. Btw, no housemates,
>> > > > just a wife that does not cook.
>> > > >
>> > > > Toss me a recipe request so i can say No Idea. Got the stuff
>> > > > though.
>> > >
>> > > A pastrami Reuben on seeded rye with Russian dressing. Without
>> > > making me wait 12-15 days. I'll bet you don't have any of the
>> > > ingredients except maybe stuff to make Russian dressing.
>> > >
>> > > -sw
>> >
>> > Actually the dressing is the only one I'm not sure of.
>> >
>> > Made the rye yesterday.
>> >
>> But did you make pastrami?
>>
>> Jill
>
> BTW, I love this group but it wierds me out a bit that so few can do
> more than post a link to a recipe. Don't worry, you are an exception.


I prefer a link if the poster had tried the recipe, no reason for them to
type it all out or copy and paste. Soon the responses cause the post to be
very long with lots of scrolling involved. JMO

Cheri

On 9/5/2018 1:24 PM, cshenk wrote:
> jmcquown wrote:
>
>> On 9/1/2018 7:03 PM, cshenk wrote:
>>> Sqwertz wrote:
>>>
>>>> On Fri, 31 Aug 2018 17:05:35 -0700 (PDT), Thomas wrote:
>>>>
>>>>> I am pretty sure if someone stopped by and said Can You Cook me
>>>>> this I could on spot. Do you have the stuff from the food groups
>>>>> and spices to do it?
>>>>>
>>>>> My stock is 100 spices, 20 meats, flours, vin, wine, sauces i
>>>>> have no idea about. Im sure ill be asked. Btw, no housemates,
>>>>> just a wife that does not cook.
>>>>>
>>>>> Toss me a recipe request so i can say No Idea. Got the stuff
>>>>> though.
>>>>
>>>> A pastrami Reuben on seeded rye with Russian dressing. Without
>>>> making me wait 12-15 days. I'll bet you don't have any of the
>>>> ingredients except maybe stuff to make Russian dressing.
>>>>
>>>> -sw
>>>
>>> Actually the dressing is the only one I'm not sure of.
>>>
>>> Made the rye yesterday.
>>>
>> But did you make pastrami?
>>
>> Jill
>
> BTW, I love this group but it wierds me out a bit that so few can do
> more than post a link to a recipe. Don't worry, you are an exception.
>
An exception to what? I was being facetious. I know you didn't make
the pastrami. No shame in that. LOL I know you made the rye bread.
You like to bake bread.

But what would you do if someone actually walked into your house and
said, "Can you cook me..."? What's the scenario? Are they forcing you
to cook for them at gunpoint or something? Does not compute.

I don't know about you, but if that happened I'd call the cops. Then
I'd sic my cat on them. LOL

Jill

On 9/3/2018 6:32 PM, Nancy2 wrote:
> I didn't think Kerry Gold was any better tasting than "Challenge," we can buy here. I,have no
> idea if it is national or not.
>
> N.
>
Nancy2, I have no idea what "Challenge" is in terms of butter. Kerry
Gold Irish Butter is 18% butterfat. It's very unlike any butter I ever
tasted growing up. Mom only put real butter on the table on holidays.

I really like Kerry Gold. I first heard about it here on RFC and
decided to try some. It's absolutely delicious. Rich, real butter.

I'd like to imagine it's what butter would taste like if I'd ever lived
on a farm when it was freshly churned. It's really tasty. A tad
expensive. But I don't own a butter churn.

Jill

On 2018-09-05 10:51 PM, jmcquown wrote:
> On 9/3/2018 6:32 PM, Nancy2 wrote:
>> I didn't think Kerry Gold was any better tasting than "Challenge," we
>> can buy here.Â* I,have no
>> idea if it is national or not.
>>
>> N.
>>
> Nancy2, I have no idea what "Challenge" is in terms of butter.Â* Kerry
> Gold Irish Butter is 18% butterfat.

Shouldn't that be 81%?

On 9/6/2018 12:51 AM, jmcquown wrote:
> On 9/3/2018 6:32 PM, Nancy2 wrote:
>> I didn't think Kerry Gold was any better tasting than "Challenge," we
>> can buy here.Â* I,have no
>> idea if it is national or not.

Looks like it's available in the western states.

> Nancy2, I have no idea what "Challenge" is in terms of butter.Â* Kerry
> Gold Irish Butter is 18% butterfat.Â* It's very unlike any butter I ever
> tasted growing up.Â* Mom only put real butter on the table on holidays.

Kerry Gold is what we use on bread or wherever it's not cooked
into something.

> I really like Kerry Gold.Â* I first heard about it here on RFC and
> decided to try some.Â* It's absolutely delicious.Â* Rich, real butter.
>
> I'd like to imagine it's what butter would taste like if I'd ever lived
> on a farm when it was freshly churned.Â* It's really tasty.Â* A tad
> expensive.Â* But I don't own a butter churn.

My sil shook the bejesus out of some cream in a sealed container and
come up with some decent butter. Way too much work for me.

You see warnings that if you beat your cream too long, instead of
whipped cream you'll get butter. Maybe if I'm bored one day I'll
give it a shot. Break out the hand mixer.

nancy

On Wednesday, September 5, 2018 at 3:33:20 PM UTC-4, cshenk wrote:
> Thomas wrote:
>
> > On Wednesday, September 5, 2018 at 1:27:19 PM UTC-4, cshenk wrote:
> > >
> > >
> > > Oh, 22 here.
> >
> > Did not know an 1100 came in a 22 shoe size.
>
> THats a shot size

Typed "shoe" on purpose.

On 9/6/2018 10:43 AM, Nancy Young wrote:
> On 9/6/2018 12:51 AM, jmcquown wrote:
>> On 9/3/2018 6:32 PM, Nancy2 wrote:
>>> I didn't think Kerry Gold was any better tasting than "Challenge," we
>>> can buy here.Â* I,have no
>>> idea if it is national or not.
>
> Looks like it's available in the western states.
>
>> Nancy2, I have no idea what "Challenge" is in terms of butter.Â* Kerry
>> Gold Irish Butter is 18% butterfat.Â* It's very unlike any butter I
>> ever tasted growing up.Â* Mom only put real butter on the table on
>> holidays.
>
> Kerry Gold is what we use on bread or wherever it's not cooked
> into something.
>
>> I really like Kerry Gold.Â* I first heard about it here on RFC and
>> decided to try some.Â* It's absolutely delicious.Â* Rich, real butter.
>>
>> I'd like to imagine it's what butter would taste like if I'd ever
>> lived on a farm when it was freshly churned.Â* It's really tasty.Â* A
>> tad expensive.Â* But I don't own a butter churn.
>
> My sil shook the bejesus out of some cream in a sealed container and
> come up with some decent butter.Â* Way too much work for me.
>
> You see warnings that if you beat your cream too long, instead of
> whipped cream you'll get butter.Â* Maybe if I'm bored one day I'll
> give it a shot.Â* Break out the hand mixer.
>
> nancy

I did that. It was good, but since I was making whipped cream I put
sugar in it. Had a nice texture though.

On 9/6/2018 11:57 AM, Ed Pawlowski wrote:
> On 9/6/2018 10:43 AM, Nancy Young wrote:

>> My sil shook the bejesus out of some cream in a sealed container and
>> come up with some decent butter.Â* Way too much work for me.
>>
>> You see warnings that if you beat your cream too long, instead of
>> whipped cream you'll get butter.Â* Maybe if I'm bored one day I'll
>> give it a shot.Â* Break out the hand mixer.

> I did that.Â* It was good, but since I was making whipped cream I put
> sugar in it.Â* Had a nice texture though.

Cool! Of course, if you were hoping for whipped cream, it's a
problem. I like the texture of the butter my sil came up with,
too. And it had a nice taste.

nancy

On Thursday, September 6, 2018 at 4:43:56 AM UTC-10, Nancy Young wrote:
>
> My sil shook the bejesus out of some cream in a sealed container and
> come up with some decent butter. Way too much work for me.
>
> You see warnings that if you beat your cream too long, instead of
> whipped cream you'll get butter. Maybe if I'm bored one day I'll
> give it a shot. Break out the hand mixer.
>
> nancy

I was at Macy's yesterday and saw a small butter churn. It was a quart jar with a rotating churn thingie. I though it was cute as heck and the kids would find it a fun item. I valued it at around 15 bucks. Unfortunately, it was 65 bucks so I didn't get it. Too bad, making butter from cream is most magical to kids.

"dsi1" wrote in message
...

On Thursday, September 6, 2018 at 4:43:56 AM UTC-10, Nancy Young wrote:
>
> My sil shook the bejesus out of some cream in a sealed container and
> come up with some decent butter. Way too much work for me.
>
> You see warnings that if you beat your cream too long, instead of
> whipped cream you'll get butter. Maybe if I'm bored one day I'll
> give it a shot. Break out the hand mixer.
>
> nancy

I was at Macy's yesterday and saw a small butter churn. It was a quart jar
with a rotating churn thingie. I though it was cute as heck and the kids
would find it a fun item. I valued it at around 15 bucks. Unfortunately, it
was 65 bucks so I didn't get it. Too bad, making butter from cream is most
magical to kids.

==

Not for you??

On 9/6/2018 4:26 PM, dsi1 wrote:
> On Thursday, September 6, 2018 at 4:43:56 AM UTC-10, Nancy Young wrote:

>> You see warnings that if you beat your cream too long, instead of
>> whipped cream you'll get butter. Maybe if I'm bored one day I'll
>> give it a shot. Break out the hand mixer.

> I was at Macy's yesterday and saw a small butter churn. It was a quart jar with a rotating churn thingie. I though it was cute as heck and the kids would find it a fun item. I valued it at around 15 bucks. Unfortunately, it was 65 bucks so I didn't get it. Too bad, making butter from cream is most magical to kids.
>

Sounds cute, but you were at Macy's. Seems like a Martha Stewart kind
of thing.

nancy

On Thursday, September 6, 2018 at 10:40:14 AM UTC-10, Ophelia wrote:
>
> ==
>
> Not for you??

My Sunday school teacher once made butter in a jar and served it on crackers. I was around 7 at the time. It made a big impression on me. All kids should have that experience. Anyway, I make butter with my grandkid soon. It'll be some fun.

On Thursday, September 6, 2018 at 10:46:04 AM UTC-10, Nancy Young wrote:
>
> Sounds cute, but you were at Macy's. Seems like a Martha Stewart kind
> of thing.
>
> nancy

Could be. Is making your own batch of butter in small amounts a thing now? Beats me.

We used to take DAK canned bacon (raw) on our dishing-cabin vacations when my boys were young.
It is really tasty, and shelf stable.

N.

jmcquown wrote:

> On 9/5/2018 1:24 PM, cshenk wrote:
> > jmcquown wrote:
> >
> > > On 9/1/2018 7:03 PM, cshenk wrote:
> > > > Sqwertz wrote:
> > > >
> > > > > On Fri, 31 Aug 2018 17:05:35 -0700 (PDT), Thomas wrote:
> > > > >
> > > > > > I am pretty sure if someone stopped by and said Can You
> > > > > > Cook me this I could on spot. Do you have the stuff from
> > > > > > the food groups and spices to do it?
> > > > > >
> > > > > > My stock is 100 spices, 20 meats, flours, vin, wine, sauces
> > > > > > i have no idea about. Im sure ill be asked. Btw, no
> > > > > > housemates, just a wife that does not cook.
> > > > > >
> > > > > > Toss me a recipe request so i can say No Idea. Got the stuff
> > > > > > though.
> > > > >
> > > > > A pastrami Reuben on seeded rye with Russian dressing.
> > > > > Without making me wait 12-15 days. I'll bet you don't have
> > > > > any of the ingredients except maybe stuff to make Russian
> > > > > dressing.
> > > > >
> > > > > -sw
> > > >
> > > > Actually the dressing is the only one I'm not sure of.
> > > >
> > > > Made the rye yesterday.
> > > >
> > > But did you make pastrami?
> > >
> > > Jill
> >
> > BTW, I love this group but it wierds me out a bit that so few can do
> > more than post a link to a recipe. Don't worry, you are an
> > exception.
> >
> An exception to what? I was being facetious. I know you didn't make
> the pastrami. No shame in that. LOL I know you made the rye bread.
> You like to bake bread.
>
> But what would you do if someone actually walked into your house and
> said, "Can you cook me..."? What's the scenario? Are they forcing
> you to cook for them at gunpoint or something? Does not compute.
>
> I don't know about you, but if that happened I'd call the cops. Then
> I'd sic my cat on them. LOL
>
> Jill

Grin, if I knew them and it was a friendly encounter, I'd cook it for
them. Fact is my long term next door neighbor who passed a bit over a
year ago, had alzheimers and used to wander over and ask his his
daughter (or longer passed away wife) was here as he wanted (insert
food item).

Anyways, I think the thread started in a simple fun of 'can you make
this', not someone invading the house right? Seemed so to me but I may
have missed something.

On Thursday, September 6, 2018 at 7:49:04 PM UTC-4, cshenk wrote:
> jmcquown wrote:
>
> > On 9/5/2018 1:24 PM, cshenk wrote:
> > > jmcquown wrote:
> > >
> > > > On 9/1/2018 7:03 PM, cshenk wrote:
> > > > > Sqwertz wrote:
> > > > >
> > > > > > On Fri, 31 Aug 2018 17:05:35 -0700 (PDT), Thomas wrote:
> > > > > >
> > > > > > > I am pretty sure if someone stopped by and said Can You
> > > > > > > Cook me this I could on spot. Do you have the stuff from
> > > > > > > the food groups and spices to do it?
> > > > > > >
> > > > > > > My stock is 100 spices, 20 meats, flours, vin, wine, sauces
> > > > > > > i have no idea about. Im sure ill be asked. Btw, no
> > > > > > > housemates, just a wife that does not cook.
> > > > > > >
> > > > > > > Toss me a recipe request so i can say No Idea. Got the stuff
> > > > > > > though.
> > > > > >
> > > > > > A pastrami Reuben on seeded rye with Russian dressing.
> > > > > > Without making me wait 12-15 days. I'll bet you don't have
> > > > > > any of the ingredients except maybe stuff to make Russian
> > > > > > dressing.
> > > > > >
> > > > > > -sw
> > > > >
> > > > > Actually the dressing is the only one I'm not sure of.
> > > > >
> > > > > Made the rye yesterday.
> > > > >
> > > > But did you make pastrami?
> > > >
> > > > Jill
> > >
> > > BTW, I love this group but it wierds me out a bit that so few can do
> > > more than post a link to a recipe. Don't worry, you are an
> > > exception.
> > >
> > An exception to what? I was being facetious. I know you didn't make
> > the pastrami. No shame in that. LOL I know you made the rye bread.
> > You like to bake bread.
> >
> > But what would you do if someone actually walked into your house and
> > said, "Can you cook me..."? What's the scenario? Are they forcing
> > you to cook for them at gunpoint or something? Does not compute.
> >
> > I don't know about you, but if that happened I'd call the cops. Then
> > I'd sic my cat on them. LOL
> >
> > Jill
>
> Grin, if I knew them and it was a friendly encounter, I'd cook it for
> them. Fact is my long term next door neighbor who passed a bit over a
> year ago, had alzheimers and used to wander over and ask his his
> daughter (or longer passed away wife) was here as he wanted (insert
> food item).
>
> Anyways, I think the thread started in a simple fun of 'can you make
> this', not someone invading the house right? Seemed so to me but I may
> have missed something.

I probably sent the thread into the weeds. It was such a bizarre concept
that I wondered if it was some kind of tv show. I couldn't fathom why
anybody would be able to fill any arbitrary request for food. Or want
to.

Cindy Hamilton

On Friday, September 7, 2018 at 5:53:02 AM UTC-4, Cindy Hamilton wrote:
>
>
> I probably sent the thread into the weeds. It was such a bizarre concept
> that I wondered if it was some kind of tv show. I couldn't fathom why
> anybody would be able to fill any arbitrary request for food. Or want
> to.
>
> Cindy Hamilton

My bizarre concept but it has at least started me thinking about making butter. Amazon has the Macy's one for 23 bucks. Lehman's in the 30's.

"dsi1" wrote in message
...

On Thursday, September 6, 2018 at 10:40:14 AM UTC-10, Ophelia wrote:
>
> ==
>
> Not for you??

My Sunday school teacher once made butter in a jar and served it on
crackers. I was around 7 at the time. It made a big impression on me. All
kids should have that experience. Anyway, I make butter with my grandkid
soon. It'll be some fun.

==

Great))) It's lovely to do stuff with the grandchildren)

Cindy Hamilton wrote:

> On Thursday, September 6, 2018 at 7:49:04 PM UTC-4, cshenk wrote:
> > jmcquown wrote:
> >
> > > On 9/5/2018 1:24 PM, cshenk wrote:
> > > > jmcquown wrote:
> > > >
> > > > > On 9/1/2018 7:03 PM, cshenk wrote:
> > > > > > Sqwertz wrote:
> > > > > >
> > > > > > > On Fri, 31 Aug 2018 17:05:35 -0700 (PDT), Thomas wrote:
> > > > > > >
> > > > > > > > I am pretty sure if someone stopped by and said Can You
> > > > > > > > Cook me this I could on spot. Do you have the stuff from
> > > > > > > > the food groups and spices to do it?
> > > > > > > >
> > > > > > > > My stock is 100 spices, 20 meats, flours, vin, wine,
> > > > > > > > sauces i have no idea about. Im sure ill be asked. Btw,
> > > > > > > > no housemates, just a wife that does not cook.
> > > > > > > >
> > > > > > > > Toss me a recipe request so i can say No Idea. Got the
> > > > > > > > stuff though.
> > > > > > >
> > > > > > > A pastrami Reuben on seeded rye with Russian dressing.
> > > > > > > Without making me wait 12-15 days. I'll bet you don't have
> > > > > > > any of the ingredients except maybe stuff to make Russian
> > > > > > > dressing.
> > > > > > >
> > > > > > > -sw
> > > > > >
> > > > > > Actually the dressing is the only one I'm not sure of.
> > > > > >
> > > > > > Made the rye yesterday.
> > > > > >
> > > > > But did you make pastrami?
> > > > >
> > > > > Jill
> > > >
> > > > BTW, I love this group but it wierds me out a bit that so few
> > > > can do more than post a link to a recipe. Don't worry, you are
> > > > an exception.
> > > >
> > > An exception to what? I was being facetious. I know you didn't
> > > make the pastrami. No shame in that. LOL I know you made the
> > > rye bread. You like to bake bread.
> > >
> > > But what would you do if someone actually walked into your house
> > > and said, "Can you cook me..."? What's the scenario? Are they
> > > forcing you to cook for them at gunpoint or something? Does not
> > > compute.
> > >
> > > I don't know about you, but if that happened I'd call the cops.
> > > Then I'd sic my cat on them. LOL
> > >
> > > Jill
> >
> > Grin, if I knew them and it was a friendly encounter, I'd cook it
> > for them. Fact is my long term next door neighbor who passed a bit
> > over a year ago, had alzheimers and used to wander over and ask his
> > his daughter (or longer passed away wife) was here as he wanted
> > (insert food item).
> >
> > Anyways, I think the thread started in a simple fun of 'can you make
> > this', not someone invading the house right? Seemed so to me but I
> > may have missed something.
>
> I probably sent the thread into the weeds. It was such a bizarre
> concept that I wondered if it was some kind of tv show. I couldn't
> fathom why anybody would be able to fill any arbitrary request for
> food. Or want to.
>
> Cindy Hamilton

No problem Cindy! I think it started as simple fun. ;-)