In article >, says...
>
> Sheldon wrote:
> > On Tue, 22 Jan 2019 12:04:35 +0000, ChattyCathy
> > > wrote:
> >
> >> On Tue, 22 Jan 2019 03:17:22 -0800, Cindy Hamilton wrote:
> >>
> >>> On Monday, January 21, 2019 at 5:31:11 PM UTC-5, Dave Smith wrote:
> >>>> I have to agree. I would not expect it to be horrible, but.....$75???
> >>>> WTF. The melon would be maybe $5, some salt and sugar. I might pay $2-3
> >>>> for a slice but they said this thing feeds 3-5, so were looking at
> >>>> splitting one for something in the range of $20 a pop. Not in my
> >>>> world.
> >>>
> >>> Restaurant pricing is not driven by the cost of the raw materials.
> >>>
> >>
> >> I'll admit location, location, location affects pricing significantly
> >> too, but even if I was as rich as Croesus I wouldn't pay that - even if I
> >> thought I might like it. And... if somebody else is paying (who can
> >> easily afford it) when we go to a 'fancy' restaurant I try and order the
> >> most reasonably priced things I can eat from the menu. Furthermore, a lot
> >> (not all) of these 'fancy' or 'speciality' restaurants charge a fortune,
> >> but the portions are so small you are still hungry when you get home.
> >
> > Totally agree and they are getting greedier by the minute. The
> > biggest resto rip off is booze, cocktails are so watered down with ice
> > you may as well ask for plain water.
> >
> You told me that YOU were a watermelon when
> you tried to convince me to swallow your seed.
>
> Jill
>
>
https://imgur.com/a/1JfQQ05

On 1/23/2019 10:58 AM, cshenk wrote:
> In article >, says...
>>
>> Sheldon wrote:
>>> On Tue, 22 Jan 2019 12:04:35 +0000, ChattyCathy
>>> > wrote:
>>>
>>>> On Tue, 22 Jan 2019 03:17:22 -0800, Cindy Hamilton wrote:
>>>>
>>>>> On Monday, January 21, 2019 at 5:31:11 PM UTC-5, Dave Smith wrote:
>>>>>> I have to agree. I would not expect it to be horrible, but.....$75???
>>>>>> WTF. The melon would be maybe $5, some salt and sugar. I might pay $2-3
>>>>>> for a slice but they said this thing feeds 3-5, so were looking at
>>>>>> splitting one for something in the range of $20 a pop. Not in my
>>>>>> world.
>>>>>
>>>>> Restaurant pricing is not driven by the cost of the raw materials.
>>>>>
>>>>
>>>> I'll admit location, location, location affects pricing significantly
>>>> too, but even if I was as rich as Croesus I wouldn't pay that - even if I
>>>> thought I might like it. And... if somebody else is paying (who can
>>>> easily afford it) when we go to a 'fancy' restaurant I try and order the
>>>> most reasonably priced things I can eat from the menu. Furthermore, a lot
>>>> (not all) of these 'fancy' or 'speciality' restaurants charge a fortune,
>>>> but the portions are so small you are still hungry when you get home.
>>>
>>> Totally agree and they are getting greedier by the minute. The
>>> biggest resto rip off is booze, cocktails are so watered down with ice
>>> you may as well ask for plain water.
>>>
>> You told me that YOU were a watermelon when
>> you tried to convince me to swallow your seed.
>>
>> Jill

Oh dear god. Stop with the stupid forging of posts. No one believes I
would write that. How about you get a life?!

Jill

On 2019-01-23 12:05 p.m., jmcquown wrote:

>
> Oh dear god.Â* Stop with the stupid forging of posts.Â* No one believes I
> would write that.Â* How about you get a life?!


The poor fool has deluded himself into thinking that it is acceptable to
be an anonymous asshole.

On 1/23/2019 12:56 PM, Dave Smith wrote:
> On 2019-01-23 12:05 p.m., jmcquown wrote:
>
>>
>> Oh dear god.Â* Stop with the stupid forging of posts.Â* No one believes
>> I would write that.Â* How about you get a life?!
>
>
> The poor fool has deluded himself into thinking that it is acceptable to
> be an anonymous asshole.
>
The thing is, most of us have killfiled (or ignored) it's many
interations. We can adjust painlessly to nymshifts. Poor baby is not
getting the attention it seeks. Waaaah!

Jill

jmcquown explained :
> On 1/23/2019 10:58 AM, cshenk wrote:
>> In article >, says...
>>>
>>> Sheldon wrote:
>>>> On Tue, 22 Jan 2019 12:04:35 +0000, ChattyCathy
>>>> > wrote:
>>>>
>>>>> On Tue, 22 Jan 2019 03:17:22 -0800, Cindy Hamilton wrote:
>>>>>
>>>>>> On Monday, January 21, 2019 at 5:31:11 PM UTC-5, Dave Smith wrote:
>>>>>>> I have to agree. I would not expect it to be horrible, but.....$75???
>>>>>>> WTF. The melon would be maybe $5, some salt and sugar. I might pay
>>>>>>> $2-3
>>>>>>> for a slice but they said this thing feeds 3-5, so were looking at
>>>>>>> splitting one for something in the range of $20 a pop. Not in my
>>>>>>> world.
>>>>>>
>>>>>> Restaurant pricing is not driven by the cost of the raw materials.
>>>>>>
>>>>>
>>>>> I'll admit location, location, location affects pricing significantly
>>>>> too, but even if I was as rich as Croesus I wouldn't pay that - even if
>>>>> I
>>>>> thought I might like it. And... if somebody else is paying (who can
>>>>> easily afford it) when we go to a 'fancy' restaurant I try and order the
>>>>> most reasonably priced things I can eat from the menu. Furthermore, a
>>>>> lot
>>>>> (not all) of these 'fancy' or 'speciality' restaurants charge a fortune,
>>>>> but the portions are so small you are still hungry when you get home.
>>>>
>>>> Totally agree and they are getting greedier by the minute. The
>>>> biggest resto rip off is booze, cocktails are so watered down with ice
>>>> you may as well ask for plain water.
>>>>
>>> You told me that YOU were a watermelon when
>>> you tried to convince me to swallow your seed.
>>>
>>> Jill
>
> Oh dear god. Stop with the stupid forging of posts. No one believes I would
> write that. How about you get a life?!
>
> Jill
>
>
____ ____
_,',--.`-. _,',--.`-.
<_ ( () ) > ( <_ ( () ) > ATTENTION EVERYONE
`-:__;,-' \ `A:__:,-'
\ / \ SORRY IF I'M A LITTLE TEARY RIGHT NOW
(( )
\-' BUT I JUST HAD THE FIRST
\ HONEST SHIT I'VE HAD IN DECADES
\
( )
`-'"`-----'

Jill

On Wed, 23 Jan 2019 12:56:48 -0500, Dave Smith
> wrote:

>On 2019-01-23 12:05 p.m., jmcquown wrote:
>
>>
>> Oh dear god.* Stop with the stupid forging of posts.* No one believes I
>> would write that.* How about you get a life?!
>
>
>The poor fool has deluded himself into thinking that it is acceptable to
>be an anonymous asshole.

This was a free diagnosis by Dr. Dave. Thanks, Dr Dave!

On Tue, 22 Jan 2019 19:33:52 -0800 (PST), dsi1
> wrote:

>On Tuesday, January 22, 2019 at 8:31:43 AM UTC-10, Sheldon wrote:
>> On Tue, 22 Jan 2019 02:05:24 -0800 (PST), dsi1
>> > wrote:
>>
>> >On Monday, January 21, 2019 at 3:14:50 PM UTC-10, Sheldon wrote:
>> >> On Mon, 21 Jan 2019 11:06:37 -0700, jay > wrote:
>> >>
>> >> >On 1/21/19 8:50 AM, ChattyCathy wrote:
>> >> >>
>> >> >> https://www.youtube.com/watch?v=n2yJQeVYv24
>> >> >>
>> >> >> I love fresh watermelon - but I'll pass on this. Even if I owned a smoker.
>> >> >>
>> >> >
>> >> >CC, it looks pretty good! I may try making one next time I fire up the
>> >> >pit in the spring.
>> >> >
>> >> >jay
>> >>
>> >> Might give it a try with one of those seedless dwarf sized warty
>> >> melones, usually $3. With a large watermelon I like to scoop out the
>> >> flesh with a melon baller, same with a cantelope and a persian
>> >> melon... put it all back into the warty melone shell. add some grapes,
>> >> whatever fruit you like and place it in the fridge over night and add
>> >> a couple cups of vodka or bubbly champagne so it maserates over
>> >> night... that I know is superb, never gets wasted, although some folks
>> >> can't stop fressing until they are wasted.
>> >>
>> >> Today I went to a new neurosurgeon to see about getting epidural shots
>> >> in my spine. My last doc picked up and moved the entire facility to
>> >> Noo Joisey. This doctor came highly recommended. After reviewing my
>> >> last MRI and givng me three back x-rays he gave me an appt. for the
>> >> shots this Thurs at 3 PM. He knew my last doctor and the entire
>> >> staff, plus reviewed all my reports on line. He seemed very confident
>> >> that he could help me. he xplained that most of my pain was from
>> >> arthritis and spinal stenosis. He explained that nothing could cure
>> >> that but the shots could relieve the pain for a while. He told me
>> >> that back surgery won't help, it'll just lead to more surgeries. He
>> >> explained that back surgery is indicated for trauma from a damaging
>> >> accident, but will do nothing for pain from aging. We'll be there
>> >> Thurs. afternoon.
>> >> On the way home we had to pass The Gold Coin, brought home a large
>> >> corrigated carton of Chinese food (chinks), more than enough for
>> >> tonight, tomorrow night, and and the next night. My wife said my spare
>> >> ribs are much better, my fly lice is better too.
>> >> Any way it was a very busy day, it went very fast.
>> >
>> >Last night I went to a Chinese restaurant with my son and his family. One of the things we had was beef broccoli cake noodle. Cake noodle is a local specialty that every Chinese restaurant in the state serves. Everyone on this rock loves that stuff! When the Hawaiians go to a Chinese restaurant on the mainland they are saddened to hear that nobody there knows what cake noodle is. That's the breaks.
>> >
>> >https://www.amazon.com/photos/shared...mLTbh8mqUh0dk5
>>
>> Cake noodle looks exactly like ramen... before cooking it's a hard
>> cake.
>
>Yes is does. I'm trying to figure out a way to turn a cheap package of ramen into cake noodle. That would be awesome!

What ingredients go into cake noodle, I'm sure you can just add
them... probably mostly seasoned sauces like soy sauce.
I make ramen into all sorts of Oriental dishes by adding veggies and
seasonings, bits of meat and thickening. I'll bet there is no precise
recipe for cake noodle and every chef makes it different and different
each time, because there are no exact recipes for Oriental dishes....
most Oriental dishes are based on what left overs are available at the
moment. I make egg drop soup often and it's somewhat different every
time.... I'll sometimes turn ramen into pork eggdrop.... easy to do
with a couple pork chop bones. . . first thing use the bones to make a
stock, meanwhile cut up some celery, onions, garlic, bok choy,
mushrooms... in other words clean out the fridge, dice that last
lonely carrot for color. I don't always buy fresh mushrooms because
they have a rather short shelf life but I do buy canned 'shrooms by
the 24 can case. I buy canned straw mushrooms by the case too...
Chinese restaurants use canned straw mushrooms. I buy canned water
chestnuts, canned bamboo shoots, even canned bean sprouts... Chinese
restaurants use all those canned as well, they just buy them in #10
cans by the case... fresh bean sprouts have a short shelf life so
that's why the #10 cans. Those all cost much less in #10 cans but
those are too much for me so I buy smaller cans. All those are handy
to have on hand if one enjoys Oriental cooking.
Tonight won't be Oriental, gonna be a 12 egg cheese omelet, American
cheese... eggs already all beaten in a smallish covered SS bowl in the
fridge. Tomorrow the injection in my back... may stop at The Gold
Coin again for dinner, whatever my wife wants.... she enjoys Chinese
food too. The Chinese business owners are very sociable people, once
they realize that you're a regular customer they serve you much more
generously. I can see that they add a lot more meat and pricier
ingredients to the dishes. They are much more conversant now than
they used to be... I've come to know that the Chinese are very much
yenta-like. They are very much into people, they like to share their
their family and like to know about yours. And since I've never
been a private person I don't mind sharing... but still I have to be
careful, I don't really know how the Chinese take to knowing about
faggot family members... they might want to poison me... are there any
Chinese faggots... do they lose face? So much to learn, so little
time.

On Wed, 23 Jan 2019 05:56:00 -0700, jay > wrote:

>On 1/22/19 3:09 PM, wrote:
>> I tried PT for a short while, that was no help but was
>> simply witch doctor agony, another cash cow for charlatans. Any YMCA
>> can orchestrate the same exercises at less than $30 per month.
>
>I've used PT for several different sports injuries and it worked
>miracles. Had a knee issue from skiing and first doctor looked at me for
>30 seconds and said I needed surgery. Never went back. Went for a
>second opinion a real doctor told me that he recommend some PT and then
>reevaluate. Took the advice and never needed to see him again. I didn't
>have to pay a nickle out of pocket. The knee is still working. Also
>I've been to several different PT folks and they are not all created
>equal. One was actually just a cheer leader. Another had magic hands!
>
>Sports activities are dangerous. The biggest danger about skiing is the
>other idiots that are around you skiing or even worse snowboarding.
>There are actually octogenarian ski racing teams. I asked one guy how he
>can be still skiing he said "don't quit doing it." Like life.. you have
>the ability to live a really long time .. just keep breathing and don't
>die.
>
>jay

My wife is an expert skiier, last year she had a double knee
replacement, both knees at the same time... this year she's skiing the
blacks. She says she should have done it a few years ago. Of course
it all depends on the doctor, many are fakes. She had her surgery
done by the head of sports surgery at Lennox Hill Hospital in NYC, Dr.
Roth is the best there is, he treats all the world's top athletes.
knosw him, my wife has been going to Dr. roth for some twenty years,
for several cln out, finally he said he can't do more, it time for a
double knee replacement. For atheletes he doesn't use a knee just so
you can walk, he designs one so that you can do your sport, actually
excel in your sport.

On 1/23/2019 4:35 PM, Sheldon wrote:
> I don't really know how the Chinese take to knowing about
> faggot family members... they might want to poison me... are there any
> Chinese faggots... do they lose face? So much to learn, so little
> time.
>

Indeed, is that your brother kissing you
in this pic?

https://imgur.com/a/hFCN0

On Wednesday, January 23, 2019 at 11:35:43 AM UTC-10, Sheldon wrote:
>
> What ingredients go into cake noodle, I'm sure you can just add
> them... probably mostly seasoned sauces like soy sauce.
> I make ramen into all sorts of Oriental dishes by adding veggies and
> seasonings, bits of meat and thickening. I'll bet there is no precise
> recipe for cake noodle and every chef makes it different and different
> each time, because there are no exact recipes for Oriental dishes....
> most Oriental dishes are based on what left overs are available at the
> moment. I make egg drop soup often and it's somewhat different every
> time.... I'll sometimes turn ramen into pork eggdrop.... easy to do
> with a couple pork chop bones. . . first thing use the bones to make a
> stock, meanwhile cut up some celery, onions, garlic, bok choy,
> mushrooms... in other words clean out the fridge, dice that last
> lonely carrot for color. I don't always buy fresh mushrooms because
> they have a rather short shelf life but I do buy canned 'shrooms by
> the 24 can case. I buy canned straw mushrooms by the case too...
> Chinese restaurants use canned straw mushrooms. I buy canned water
> chestnuts, canned bamboo shoots, even canned bean sprouts... Chinese
> restaurants use all those canned as well, they just buy them in #10
> cans by the case... fresh bean sprouts have a short shelf life so
> that's why the #10 cans. Those all cost much less in #10 cans but
> those are too much for me so I buy smaller cans. All those are handy
> to have on hand if one enjoys Oriental cooking.
> Tonight won't be Oriental, gonna be a 12 egg cheese omelet, American
> cheese... eggs already all beaten in a smallish covered SS bowl in the
> fridge. Tomorrow the injection in my back... may stop at The Gold
> Coin again for dinner, whatever my wife wants.... she enjoys Chinese
> food too. The Chinese business owners are very sociable people, once
> they realize that you're a regular customer they serve you much more
> generously. I can see that they add a lot more meat and pricier
> ingredients to the dishes. They are much more conversant now than
> they used to be... I've come to know that the Chinese are very much
> yenta-like. They are very much into people, they like to share their
> their family and like to know about yours. And since I've never
> been a private person I don't mind sharing... but still I have to be
> careful, I don't really know how the Chinese take to knowing about
> faggot family members... they might want to poison me... are there any
> Chinese faggots... do they lose face? So much to learn, so little
> time.

I don't there are any Chinese faggots. That's why there's a whole lot more of them and less of us.

As far as cake noodle goes, most of the Chinese restaurants make that the same way: Fresh Chinese egg noodles are boiled for a few minutes to soften and then well drained. Add a little sesame oil to grease them up and fry in a good amount of vegetable oil until crispy. The noodles should stick together so you can flip them as a cake. Flip and fry until crispy. Put noodles on cutting board and cut into squares.

You don't eat cake noodle by itself. You pretty much have to serve it with a very saucy Chinese dish. The packages of cheap instant ramen are not the proper noodles for cake noodle but it's cheap and who the heck has fresh Chinese noodles at home anyway?

http://tastyislandhawaii.com/2016/10/20/cake-noodle/

On Wed, 23 Jan 2019 14:40:30 -0800 (PST), dsi1
> wrote:

>On Wednesday, January 23, 2019 at 11:35:43 AM UTC-10, Sheldon wrote:
>>
>> What ingredients go into cake noodle, I'm sure you can just add
>> them... probably mostly seasoned sauces like soy sauce.
>> I make ramen into all sorts of Oriental dishes by adding veggies and
>> seasonings, bits of meat and thickening. I'll bet there is no precise
>> recipe for cake noodle and every chef makes it different and different
>> each time, because there are no exact recipes for Oriental dishes....
>> most Oriental dishes are based on what left overs are available at the
>> moment. I make egg drop soup often and it's somewhat different every
>> time.... I'll sometimes turn ramen into pork eggdrop.... easy to do
>> with a couple pork chop bones. . . first thing use the bones to make a
>> stock, meanwhile cut up some celery, onions, garlic, bok choy,
>> mushrooms... in other words clean out the fridge, dice that last
>> lonely carrot for color. I don't always buy fresh mushrooms because
>> they have a rather short shelf life but I do buy canned 'shrooms by
>> the 24 can case. I buy canned straw mushrooms by the case too...
>> Chinese restaurants use canned straw mushrooms. I buy canned water
>> chestnuts, canned bamboo shoots, even canned bean sprouts... Chinese
>> restaurants use all those canned as well, they just buy them in #10
>> cans by the case... fresh bean sprouts have a short shelf life so
>> that's why the #10 cans. Those all cost much less in #10 cans but
>> those are too much for me so I buy smaller cans. All those are handy
>> to have on hand if one enjoys Oriental cooking.
>> Tonight won't be Oriental, gonna be a 12 egg cheese omelet, American
>> cheese... eggs already all beaten in a smallish covered SS bowl in the
>> fridge. Tomorrow the injection in my back... may stop at The Gold
>> Coin again for dinner, whatever my wife wants.... she enjoys Chinese
>> food too. The Chinese business owners are very sociable people, once
>> they realize that you're a regular customer they serve you much more
>> generously. I can see that they add a lot more meat and pricier
>> ingredients to the dishes. They are much more conversant now than
>> they used to be... I've come to know that the Chinese are very much
>> yenta-like. They are very much into people, they like to share their
>> their family and like to know about yours. And since I've never
>> been a private person I don't mind sharing... but still I have to be
>> careful, I don't really know how the Chinese take to knowing about
>> faggot family members... they might want to poison me... are there any
>> Chinese faggots... do they lose face? So much to learn, so little
>> time.
>
>I don't there are any Chinese faggots. That's why there's a whole lot more of them and less of us.
>
>As far as cake noodle goes, most of the Chinese restaurants make that the same way: Fresh Chinese egg noodles are boiled for a few minutes to soften and then well drained. Add a little sesame oil to grease them up and fry in a good amount of vegetable oil until crispy. The noodles should stick together so you can flip them as a cake. Flip and fry until crispy. Put noodles on cutting board and cut into squares.
>
>You don't eat cake noodle by itself. You pretty much have to serve it with a very saucy Chinese dish. The packages of cheap instant ramen are not the proper noodles for cake noodle but it's cheap and who the heck has fresh Chinese noodles at home anyway?
>
>http://tastyislandhawaii.com/2016/10/20/cake-noodle/

Here on the mainland egg noodles are cheap, especially in the NYC
area. I always have various types of egg noodles in the pantry... I
use them more for eastern Europen dishes, never thought to use egg
noodles for Oriental dishes... I'd think they'd be more into rice
noodles or buckwheat noodles. In eastern European dishes egg noodles
are a must for chicken soup or any soup, and as a base for stews...
also think kugles, I much prefer kugles made with fine egg noodles,
with cinnamon, white raisons, and buddah.

wrote:
> On Tue, 22 Jan 2019 19:33:52 -0800 (PST), dsi1
> > wrote:
>
>> On Tuesday, January 22, 2019 at 8:31:43 AM UTC-10, Sheldon wrote:
>>> On Tue, 22 Jan 2019 02:05:24 -0800 (PST), dsi1
>>> > wrote:
>>>
>>>> On Monday, January 21, 2019 at 3:14:50 PM UTC-10, Sheldon wrote:
>>>>> On Mon, 21 Jan 2019 11:06:37 -0700, jay > wrote:
>>>>>
>>>>>> On 1/21/19 8:50 AM, ChattyCathy wrote:
>>>>>>>
>>>>>>> https://www.youtube.com/watch?v=n2yJQeVYv24
>>>>>>>
>>>>>>> I love fresh watermelon - but I'll pass on this. Even if I owned a smoker.
>>>>>>>
>>>>>>
>>>>>> CC, it looks pretty good! I may try making one next time I fire up the
>>>>>> pit in the spring.
>>>>>>
>>>>>> jay
>>>>>
>>>>> Might give it a try with one of those seedless dwarf sized warty
>>>>> melones, usually $3. With a large watermelon I like to scoop out the
>>>>> flesh with a melon baller, same with a cantelope and a persian
>>>>> melon... put it all back into the warty melone shell. add some grapes,
>>>>> whatever fruit you like and place it in the fridge over night and add
>>>>> a couple cups of vodka or bubbly champagne so it maserates over
>>>>> night... that I know is superb, never gets wasted, although some folks
>>>>> can't stop fressing until they are wasted.
>>>>>
>>>>> Today I went to a new neurosurgeon to see about getting epidural shots
>>>>> in my spine. My last doc picked up and moved the entire facility to
>>>>> Noo Joisey. This doctor came highly recommended. After reviewing my
>>>>> last MRI and givng me three back x-rays he gave me an appt. for the
>>>>> shots this Thurs at 3 PM. He knew my last doctor and the entire
>>>>> staff, plus reviewed all my reports on line. He seemed very confident
>>>>> that he could help me. he xplained that most of my pain was from
>>>>> arthritis and spinal stenosis. He explained that nothing could cure
>>>>> that but the shots could relieve the pain for a while. He told me
>>>>> that back surgery won't help, it'll just lead to more surgeries. He
>>>>> explained that back surgery is indicated for trauma from a damaging
>>>>> accident, but will do nothing for pain from aging. We'll be there
>>>>> Thurs. afternoon.
>>>>> On the way home we had to pass The Gold Coin, brought home a large
>>>>> corrigated carton of Chinese food (chinks), more than enough for
>>>>> tonight, tomorrow night, and and the next night. My wife said my spare
>>>>> ribs are much better, my fly lice is better too.
>>>>> Any way it was a very busy day, it went very fast.
>>>>
>>>> Last night I went to a Chinese restaurant with my son and his family. One of the things we had was beef broccoli cake noodle. Cake noodle is a local specialty that every Chinese restaurant in the state serves. Everyone on this rock loves that stuff! When the Hawaiians go to a Chinese restaurant on the mainland they are saddened to hear that nobody there knows what cake noodle is. That's the breaks.
>>>>
>>>> https://www.amazon.com/photos/shared...mLTbh8mqUh0dk5
>>>
>>> Cake noodle looks exactly like ramen... before cooking it's a hard
>>> cake.
>>
>> Yes is does. I'm trying to figure out a way to turn a cheap package of ramen into cake noodle. That would be awesome!
>
> What ingredients go into cake noodle, I'm sure you can just add
> them... probably mostly seasoned sauces like soy sauce.
> I make ramen into all sorts of Oriental dishes by adding veggies and
> seasonings, bits of meat and thickening. I'll bet there is no precise
> recipe for cake noodle and every chef makes it different and different
> each time, because there are no exact recipes for Oriental dishes....
> most Oriental dishes are based on what left overs are available at the
> moment. I make egg drop soup often and it's somewhat different every
> time.... I'll sometimes turn ramen into pork eggdrop.... easy to do
> with a couple pork chop bones. . . first thing use the bones to make a
> stock, meanwhile cut up some celery, onions, garlic, bok choy,
> mushrooms... in other words clean out the fridge, dice that last
> lonely carrot for color. I don't always buy fresh mushrooms because
> they have a rather short shelf life but I do buy canned 'shrooms by
> the 24 can case. I buy canned straw mushrooms by the case too...
> Chinese restaurants use canned straw mushrooms. I buy canned water
> chestnuts, canned bamboo shoots, even canned bean sprouts... Chinese
> restaurants use all those canned as well, they just buy them in #10
> cans by the case... fresh bean sprouts have a short shelf life so
> that's why the #10 cans. Those all cost much less in #10 cans but
> those are too much for me so I buy smaller cans. All those are handy
> to have on hand if one enjoys Oriental cooking.
> Tonight won't be Oriental, gonna be a 12 egg cheese omelet, American
> cheese... eggs already all beaten in a smallish covered SS bowl in the
> fridge. Tomorrow the injection in my back... may stop at The Gold
> Coin again for dinner, whatever my wife wants.... she enjoys Chinese
> food too. The Chinese business owners are very sociable people, once
> they realize that you're a regular customer they serve you much more
> generously. I can see that they add a lot more meat and pricier
> ingredients to the dishes. They are much more conversant now than
> they used to be... I've come to know that the Chinese are very much
> yenta-like. They are very much into people, they like to share their
> their family and like to know about yours. And since I've never
> been a private person I don't mind sharing... but still I have to be
> careful, I don't really know how the Chinese take to knowing about
> faggot family members... they might want to poison me... are there any
> Chinese faggots... do they lose face? So much to learn, so little
> time.
>

Don't forget to tell them bout all yoose sex stories. And remind them
how strong yoose is.

wrote:
> On Wed, 23 Jan 2019 05:56:00 -0700, jay > wrote:
>
>> On 1/22/19 3:09 PM, wrote:
>>> I tried PT for a short while, that was no help but was
>>> simply witch doctor agony, another cash cow for charlatans. Any YMCA
>>> can orchestrate the same exercises at less than $30 per month.
>>
>> I've used PT for several different sports injuries and it worked
>> miracles. Had a knee issue from skiing and first doctor looked at me for
>> 30 seconds and said I needed surgery. Never went back. Went for a
>> second opinion a real doctor told me that he recommend some PT and then
>> reevaluate. Took the advice and never needed to see him again. I didn't
>> have to pay a nickle out of pocket. The knee is still working. Also
>> I've been to several different PT folks and they are not all created
>> equal. One was actually just a cheer leader. Another had magic hands!
>>
>> Sports activities are dangerous. The biggest danger about skiing is the
>> other idiots that are around you skiing or even worse snowboarding.
>> There are actually octogenarian ski racing teams. I asked one guy how he
>> can be still skiing he said "don't quit doing it." Like life.. you have
>> the ability to live a really long time .. just keep breathing and don't
>> die.
>>
>> jay
>
> My wife is an expert skiier, last year she had a double knee
> replacement, both knees at the same time... this year she's skiing the
> blacks. She says she should have done it a few years ago. Of course
> it all depends on the doctor, many are fakes. She had her surgery
> done by the head of sports surgery at Lennox Hill Hospital in NYC, Dr.
> Roth is the best there is, he treats all the world's top athletes.
> knosw him, my wife has been going to Dr. roth for some twenty years,
> for several cln out, finally he said he can't do more, it time for a
> double knee replacement. For atheletes he doesn't use a knee just so
> you can walk, he designs one so that you can do your sport, actually
> excel in your sport.
>

See if he can make yoose a new pecker ... yoose is probably worn out.

On Wednesday, January 23, 2019 at 2:17:11 PM UTC-10, Sheldon wrote:
>
> Here on the mainland egg noodles are cheap, especially in the NYC
> area. I always have various types of egg noodles in the pantry... I
> use them more for eastern Europen dishes, never thought to use egg
> noodles for Oriental dishes... I'd think they'd be more into rice
> noodles or buckwheat noodles. In eastern European dishes egg noodles
> are a must for chicken soup or any soup, and as a base for stews...
> also think kugles, I much prefer kugles made with fine egg noodles,
> with cinnamon, white raisons, and buddah.

The noodles as seen in Chinese restaurants in the US are pretty much egg noodles. Hawaii style saimin noodles will contain eggs because it's origins, back in the plantation days, was made from Chinese style noodles that was served in a simple, quickly made, stock.

Japan style ramen noodles are mostly made without eggs. The noodles served in ramen restaurants are made from fresh noodles. Ramen restaurants are trending is the US.

Korean style noodle soups are mostly Japan style noodles in a Korean style soup stock. Most of their noodles are cooked from the dried instant type.