For the life of me I cannot make a good pizza dough. I usually toss it out the back door for the birds.
They do not like it either.
It comes out super white and hard. Using a gas Hotpoint oven, no stone.

What do you find difficult?

On Thursday, February 28, 2019 at 11:55:31 AM UTC-10, Thomas wrote:
> For the life of me I cannot make a good pizza dough. I usually toss it out the back door for the birds.
> They do not like it either.
> It comes out super white and hard. Using a gas Hotpoint oven, no stone.
>
> What do you find difficult?

I cannot make mayo anymore. It used to be so easy for me in the past. I used to be able to make mayo without even thinking. These days, I can only make an egg and oil shake. I believe that I have insulted a gypsy or displeased the gods in some way. OTOH, as far as curses goes, it's not that bad of a gig.

On Thu, 28 Feb 2019 14:35:49 -0800 (PST), dsi1
> wrote:

>On Thursday, February 28, 2019 at 11:55:31 AM UTC-10, Thomas wrote:
>> For the life of me I cannot make a good pizza dough. I usually toss it out the back door for the birds.
>> They do not like it either.
>> It comes out super white and hard. Using a gas Hotpoint oven, no stone.
>>
>> What do you find difficult?
>
>I cannot make mayo anymore. It used to be so easy for me in the past. I used to be able to make mayo without even thinking. These days, I can only make an egg and oil shake. I believe that I have insulted a gypsy or displeased the gods in some way. OTOH, as far as curses goes, it's not that bad of a gig.

Maybe you've eaten too many industry chickens and offended the
poultrygeist.

writes:
>For the life of me I cannot make a good pizza dough. I usually toss it
>out the back door for the birds.
>They do not like it either.
>It comes out super white and hard. Using a gas Hotpoint oven, no stone.
>
>What do you find difficult?

toast

great chefs agree that toast is the hardest thing to get right

On Thu, 28 Feb 2019 23:30:21 +0000 (UTC), tert in seattle
> wrote:

writes:
>>For the life of me I cannot make a good pizza dough. I usually toss it
>>out the back door for the birds.
>>They do not like it either.
>>It comes out super white and hard. Using a gas Hotpoint oven, no stone.
>>
>>What do you find difficult?
>
>toast
>
>great chefs agree that toast is the hardest thing to get right

We've got a little machine for that.

On 2/28/2019 6:30 PM, tert in seattle wrote:
> writes:
>> For the life of me I cannot make a good pizza dough. I usually toss it
>> out the back door for the birds.
>> They do not like it either.
>> It comes out super white and hard. Using a gas Hotpoint oven, no stone.
>>
>> What do you find difficult?
>
> toast
>
> great chefs agree that toast is the hardest thing to get right
>
Naw... most great chefs agree if you can't scramble an egg you'd better
go out for breakfast.

Jill

"Thomas" > wrote in message
...
> For the life of me I cannot make a good pizza dough. I usually toss it out
> the back door for the birds.
> They do not like it either.
> It comes out super white and hard. Using a gas Hotpoint oven, no stone.
>
> What do you find difficult?

Pie crust.

On Thursday, February 28, 2019 at 3:55:31 PM UTC-6, Thomas wrote:
> For the life of me I cannot make a good pizza dough. I usually toss it out the back door for the birds.
> They do not like it either.
> It comes out super white and hard. Using a gas Hotpoint oven, no stone.
>
> What do you find difficult?

I could never fry chicken, so I stopped trying!

John Kuthe...

On 2/28/2019 6:47 PM, Bruce wrote:
> On Thu, 28 Feb 2019 23:30:21 +0000 (UTC), tert in seattle
> > wrote:
>
>> writes:
>>> For the life of me I cannot make a good pizza dough. I usually toss it
>>> out the back door for the birds.
>>> They do not like it either.
>>> It comes out super white and hard. Using a gas Hotpoint oven, no stone.
>>>
>>> What do you find difficult?
>>
>> toast
>>
>> great chefs agree that toast is the hardest thing to get right
>
> We've got a little machine for that.
>
I'd not eat toast if you need fossil fuel to make it. The earth weeps
when you do.

On 2019-02-28 7:18 p.m., jmcquown wrote:
> On 2/28/2019 6:30 PM, tert in seattle wrote:
>> writes:
>>> For the life of me I cannot make a good pizza dough. I usually toss it
>>> out the back door for the birds.
>>> They do not like it either.
>>> It comes out super white and hard. Using a gas Hotpoint oven, no stone.
>>>
>>> What do you find difficult?
>>
>> toast
>>
>> great chefs agree that toast is the hardest thing to get right
>>
> Naw... most great chefs agree if you can't scramble an egg you'd better
> go out for breakfast.
>


Doesn't that depend on how you like your eggs scrambled? Between
adding, milk vs. water, how much you whip them up before cooking, how
hot you cook them , how much you stir them, scrambling before or after
they go into the pan, there are dozens of ways to scramble eggs,

On Thu, 28 Feb 2019 20:18:36 -0500, Ed Pawlowski > wrote:

>On 2/28/2019 6:47 PM, Bruce wrote:
>> On Thu, 28 Feb 2019 23:30:21 +0000 (UTC), tert in seattle
>> > wrote:
>>
>>> writes:
>>>> For the life of me I cannot make a good pizza dough. I usually toss it
>>>> out the back door for the birds.
>>>> They do not like it either.
>>>> It comes out super white and hard. Using a gas Hotpoint oven, no stone.
>>>>
>>>> What do you find difficult?
>>>
>>> toast
>>>
>>> great chefs agree that toast is the hardest thing to get right
>>
>> We've got a little machine for that.
>>
>I'd not eat toast if you need fossil fuel to make it. The earth weeps
>when you do.

Ok, I'll wait until we have solar on the roof.

"Bruce" wrote in message ...

On Thu, 28 Feb 2019 14:35:49 -0800 (PST), dsi1
> wrote:

>On Thursday, February 28, 2019 at 11:55:31 AM UTC-10, Thomas wrote:
>> For the life of me I cannot make a good pizza dough. I usually toss it
>> out the back door for the birds.
>> They do not like it either.
>> It comes out super white and hard. Using a gas Hotpoint oven, no stone.
>>
>> What do you find difficult?
>
>I cannot make mayo anymore. It used to be so easy for me in the past. I
>used to be able to make mayo without even thinking. These days, I can only
>make an egg and oil shake. I believe that I have insulted a gypsy or
>displeased the gods in some way. OTOH, as far as curses goes, it's not that
>bad of a gig.

Maybe you've eaten too many industry chickens and offended the
poultrygeist.

==

G r o a n ..... ;p

On Fri, 1 Mar 2019 09:03:16 -0000, "Ophelia" >
wrote:

>
>
>"Bruce" wrote in message ...
>
>On Thu, 28 Feb 2019 14:35:49 -0800 (PST), dsi1
> wrote:
>
>>On Thursday, February 28, 2019 at 11:55:31 AM UTC-10, Thomas wrote:
>>> For the life of me I cannot make a good pizza dough. I usually toss it
>>> out the back door for the birds.
>>> They do not like it either.
>>> It comes out super white and hard. Using a gas Hotpoint oven, no stone.
>>>
>>> What do you find difficult?
>>
>>I cannot make mayo anymore. It used to be so easy for me in the past. I
>>used to be able to make mayo without even thinking. These days, I can only
>>make an egg and oil shake. I believe that I have insulted a gypsy or
>>displeased the gods in some way. OTOH, as far as curses goes, it's not that
>>bad of a gig.
>
>Maybe you've eaten too many industry chickens and offended the
>poultrygeist.
>
>==
>
>G r o a n ..... ;p

lol

On Thursday, February 28, 2019 at 6:40:04 PM UTC-5, tert in seattle wrote:
> writes:
> >For the life of me I cannot make a good pizza dough. I usually toss it
> >out the back door for the birds.
> >They do not like it either.
> >It comes out super white and hard. Using a gas Hotpoint oven, no stone.
> >
> >What do you find difficult?
>
> toast
>
> great chefs agree that toast is the hardest thing to get right

Tert. ****in nailin it.

On Thu, 28 Feb 2019 13:55:28 -0800 (PST), Thomas wrote:

> For the life of me I cannot make a good pizza dough. I usually toss it out the back door for the birds.
> They do not like it either.
> It comes out super white and hard. Using a gas Hotpoint oven, no stone.
>
> What do you find difficult?

listening to people whine about their pizza dough/crusts and blame
it on their oven without mentioning their recipe.

Since you're looking for a somebody to confirm your oven sucks, I
assume open to other suggestions regarding the recipes you're using.
I used to suck at pizza dough until I discovered '00' pizza flour
(any brand, doesn't need to be Caputo. I buy Anna brand).

https://www.fornobravo.com/pizza-ove...e/pizza-dough/

-sw

On Fri, 1 Mar 2019 01:26:52 -0800 (PST), Thomas wrote:

> On Thursday, February 28, 2019 at 6:40:04 PM UTC-5, tert in seattle wrote:
>> writes:
>>>For the life of me I cannot make a good pizza dough. I usually toss it
>>>out the back door for the birds.
>>>They do not like it either.
>>>It comes out super white and hard. Using a gas Hotpoint oven, no stone.
>>>
>>>What do you find difficult?
>>
>> toast
>>
>> great chefs agree that toast is the hardest thing to get right
>
> Tert. ****in nailin it.

You two need to nail each other and stop these virtual PDA's that
out-stupid Kuthe.

-sw

On Thursday, February 28, 2019 at 4:55:31 PM UTC-5, Thomas wrote:
> For the life of me I cannot make a good pizza dough. I usually toss it out the back door for the birds.
> They do not like it either.
> It comes out super white and hard. Using a gas Hotpoint oven, no stone.
>
> What do you find difficult?

Stir fry. Oh, I can make it, and everything comes out ok, but no matter
what I do or change, they always taste the same.

Luckily, Chinese restaurants are cheap and readily available.

Cindy Hamilton

On Thu, 28 Feb 2019 20:18:36 -0500, Ed Pawlowski > wrote:

>On 2/28/2019 6:47 PM, Bruce wrote:
>> On Thu, 28 Feb 2019 23:30:21 +0000 (UTC), tert in seattle
>> > wrote:
>>
>>> writes:
>>>> For the life of me I cannot make a good pizza dough. I usually toss it
>>>> out the back door for the birds.
>>>> They do not like it either.
>>>> It comes out super white and hard. Using a gas Hotpoint oven, no stone.
>>>>
>>>> What do you find difficult?
>>>
>>> toast
>>>
>>> great chefs agree that toast is the hardest thing to get right
>>
>> We've got a little machine for that.
>>
>I'd not eat toast if you need fossil fuel to make it. The earth weeps
>when you do.


well I guess you can lay your toast out in the sun butter it up and it
may eventually get a tan, just dont eat the suntan lotion

--

____/~~~sine qua non~~~\____

On Thu, 28 Feb 2019 23:30:21 +0000 (UTC), tert in seattle
> wrote:

writes:
>>For the life of me I cannot make a good pizza dough. I usually toss it
>>out the back door for the birds.
>>They do not like it either.
>>It comes out super white and hard. Using a gas Hotpoint oven, no stone.
>>
>>What do you find difficult?
>
>toast
>
>great chefs agree that toast is the hardest thing to get right

That is only because of uneven cooking you get from an electric
toaster or salamander. Toasting with gas can make it more even because
it takes longer to warm up the elements so they are at a higher
temperature and usually stay that way longer, like that of a cast iron
skillet

--

____/~~~sine qua non~~~\____

On Thursday, February 28, 2019 at 4:55:31 PM UTC-5, Thomas wrote:
> For the life of me I cannot make a good pizza dough. I usually toss it out the back door for the birds.
> They do not like it either.
> It comes out super white and hard. Using a gas Hotpoint oven, no stone.
>
> What do you find difficult?

i find it difficult to skin a salmon filet. perhaps i'm using the wrong knife. i was taught to use a steak knife(not the knife you're thinking of; it's a long curved knife which was designed to cut for example to slice up a whole strip loin into steaks). some people they get it right and take that whole skin off in seconds. maybe i should try a boning knife.

On Fri, 01 Mar 2019 14:58:31 +1100, Bruce >
wrote:

>On Thu, 28 Feb 2019 20:18:36 -0500, Ed Pawlowski > wrote:
>
>>On 2/28/2019 6:47 PM, Bruce wrote:
>>> On Thu, 28 Feb 2019 23:30:21 +0000 (UTC), tert in seattle
>>> > wrote:
>>>
>>>> writes:
>>>>> For the life of me I cannot make a good pizza dough. I usually toss it
>>>>> out the back door for the birds.
>>>>> They do not like it either.
>>>>> It comes out super white and hard. Using a gas Hotpoint oven, no stone.
>>>>>
>>>>> What do you find difficult?
>>>>
>>>> toast
>>>>
>>>> great chefs agree that toast is the hardest thing to get right
>>>
>>> We've got a little machine for that.
>>>
>>I'd not eat toast if you need fossil fuel to make it. The earth weeps
>>when you do.
>
>Ok, I'll wait until we have solar on the roof.

still does not count... fossil fuels were used to make the solar
panels and the wires and the batteries and the appliances and the pots
and the pans and the utensils to spread butter and jam, and the
napkins <paper or cloth> actually the butter and jam also use fossil
fuels, then there are the fossil fuels that he is using to read and
post to usenet.. Man we are so ****ed...

--

____/~~~sine qua non~~~\____

On Thursday, February 28, 2019 at 10:15:44 PM UTC-5, Dave Smith wrote:
> On 2019-02-28 7:18 p.m., jmcquown wrote:
> > On 2/28/2019 6:30 PM, tert in seattle wrote:
> >> writes:
> >>> For the life of me I cannot make a good pizza dough. I usually toss it
> >>> out the back door for the birds.
> >>> They do not like it either.
> >>> It comes out super white and hard. Using a gas Hotpoint oven, no stone.
> >>>
> >>> What do you find difficult?
> >>
> >> toast
> >>
> >> great chefs agree that toast is the hardest thing to get right
> >>
> > Naw... most great chefs agree if you can't scramble an egg you'd better
> > go out for breakfast.
> >
>
>
> Doesn't that depend on how you like your eggs scrambled? Between
> adding, milk vs. water, how much you whip them up before cooking, how
> hot you cook them , how much you stir them, scrambling before or after
> they go into the pan, there are dozens of ways to scramble eggs,

i like to scramble mine fairly quickly over maybe a bit less than medium high heat. some people like their scramble low and slow. dr. phil did something i found to be a bit nutty. he warmed up a pan, broke eggs into the pan and then scrambled them in the pan. he ate the eggs right out of the pan.. i guess his schtick was to appear to be earthy and simple.

On Thu, 28 Feb 2019 19:18:43 -0500, jmcquown >
wrote:

>On 2/28/2019 6:30 PM, tert in seattle wrote:
>> writes:
>>> For the life of me I cannot make a good pizza dough. I usually toss it
>>> out the back door for the birds.
>>> They do not like it either.
>>> It comes out super white and hard. Using a gas Hotpoint oven, no stone.
>>>
>>> What do you find difficult?
>>
>> toast
>>
>> great chefs agree that toast is the hardest thing to get right
>>
>Naw... most great chefs agree if you can't scramble an egg you'd better
>go out for breakfast.
>
>Jill


yeah scrambled eggs are easy I will give you that, just as long as
you dont over cook them...

A fried egg over easy can be considerably more difficult, especially
with all the different salt and pepper choices.... I mean who knew
that nacl would taste different because it is called kosher or sea
salt or table salt

--

____/~~~sine qua non~~~\____

On Thu, 28 Feb 2019 22:15:41 -0500, Dave Smith
> wrote:

>On 2019-02-28 7:18 p.m., jmcquown wrote:
>> On 2/28/2019 6:30 PM, tert in seattle wrote:
>>> writes:
>>>> For the life of me I cannot make a good pizza dough. I usually toss it
>>>> out the back door for the birds.
>>>> They do not like it either.
>>>> It comes out super white and hard. Using a gas Hotpoint oven, no stone.
>>>>
>>>> What do you find difficult?
>>>
>>> toast
>>>
>>> great chefs agree that toast is the hardest thing to get right
>>>
>> Naw... most great chefs agree if you can't scramble an egg you'd better
>> go out for breakfast.
>>
>
>
>Doesn't that depend on how you like your eggs scrambled? Between
>adding, milk vs. water, how much you whip them up before cooking, how
>hot you cook them , how much you stir them, scrambling before or after
>they go into the pan, there are dozens of ways to scramble eggs,


https://www.youtube.com/watch?v=rFAddL8g8mw

The best omlette ever...

--

____/~~~sine qua non~~~\____

On 2/28/2019 3:35 PM, dsi1 wrote:

> .....as far as curses goes, it's not that bad of a gig.

LOL.....!

nb

On Fri, 1 Mar 2019 05:58:33 -0800 (PST),
wrote:

>On Thursday, February 28, 2019 at 10:15:44 PM UTC-5, Dave Smith wrote:
>> On 2019-02-28 7:18 p.m., jmcquown wrote:
>> > On 2/28/2019 6:30 PM, tert in seattle wrote:
>> >> writes:
>> >>> For the life of me I cannot make a good pizza dough. I usually toss it
>> >>> out the back door for the birds.
>> >>> They do not like it either.
>> >>> It comes out super white and hard. Using a gas Hotpoint oven, no stone.
>> >>>
>> >>> What do you find difficult?
>> >>
>> >> toast
>> >>
>> >> great chefs agree that toast is the hardest thing to get right
>> >>
>> > Naw... most great chefs agree if you can't scramble an egg you'd better
>> > go out for breakfast.
>> >
>>
>>
>> Doesn't that depend on how you like your eggs scrambled? Between
>> adding, milk vs. water, how much you whip them up before cooking, how
>> hot you cook them , how much you stir them, scrambling before or after
>> they go into the pan, there are dozens of ways to scramble eggs,
>
>i like to scramble mine fairly quickly over maybe a bit less than medium high heat. some people like their scramble low and slow. dr. phil did something i found to be a bit nutty. he warmed up a pan, broke eggs into the pan and then scrambled them in the pan. he ate the eggs right out of the pan. i guess his schtick was to appear to be earthy and simple.


Thing about any medical doctor... They are usually good at medical
stuff, but other than that they are about as useful as a bag of rocks

--

____/~~~sine qua non~~~\____

On 2/28/2019 3:47 PM, Bruce wrote:

> Maybe you've eaten too many industry chickens and offended the
> poultrygeist.

Even bigger "LOL .....!"

nb

On 3/1/2019 4:11 AM, Cindy Hamilton wrote:

> Stir fry. Oh, I can make it, and everything comes out ok, but no matter
> what I do or change, they always taste the same.
>
> Luckily, Chinese restaurants are cheap and readily available.

.....and they all taste the same.

nb

On Friday, March 1, 2019 at 9:23:13 AM UTC-5, notbob wrote:
> On 3/1/2019 4:11 AM, Cindy Hamilton wrote:
>
> > Stir fry. Oh, I can make it, and everything comes out ok, but no matter
> > what I do or change, they always taste the same.
> >
> > Luckily, Chinese restaurants are cheap and readily available.
>
> ....and they all taste the same.
>
> nb

Oddly enough, they don't. We've got one that seems to add
five-spice to every single dish. Monotonous.

Cindy Hamilton

Cindy Hamilton wrote:
>
> Thomas wrote:
> > What do you find difficult?
>
> Stir fry. Oh, I can make it, and everything comes out ok, but no matter
> what I do or change, they always taste the same.
>
> Luckily, Chinese restaurants are cheap and readily available.

I agree with you there, Cindy. I can make some good stir fry. Not
necessarily all the same but never quite as good as I can get
from a Chinese place. And they are cheap.

saves lots of prep time plus cheaper than buying exotic
vegetables just for a few meals. This is why I rarely cook
chinese. Find a good local restaurant and just buy take-out
during lunch hours (reduced prices). All costs less money and
also less time than making all this yourself.

On Friday, March 1, 2019 at 10:20:52 AM UTC-6, Cindy Hamilton wrote:
> On Friday, March 1, 2019 at 9:23:13 AM UTC-5, notbob wrote:
> > On 3/1/2019 4:11 AM, Cindy Hamilton wrote:
> >
> > > Stir fry. Oh, I can make it, and everything comes out ok, but no matter
> > > what I do or change, they always taste the same.
> > >
> > > Luckily, Chinese restaurants are cheap and readily available.
> >
> > ....and they all taste the same.
> >
> > nb
>
> Oddly enough, they don't. We've got one that seems to add
> five-spice to every single dish. Monotonous.
>
> Cindy Hamilton

Chinese Restaurants are BASICALLY RACIST!!

Do we KNOW the history of Chinese Restaurants in the U.S.? Another example of the STUPID RACIST LAWS in the U.S.!

John Kuthe...

Troll name wrote:
>
> On Thu, 28 Feb 2019 20:18:36 -0500, Ed Pawlowski > wrote:
> >I'd not eat toast if you need fossil fuel to make it. The earth weeps
> >when you do.
>
> well I guess you can lay your toast out in the sun butter it up and it
> may eventually get a tan, just dont eat the suntan lotion

Magnifying-glass toast is good if you're not pressed for time.
:-D

wrote:
>
> i find it difficult to skin a salmon filet. perhaps i'm using the wrong knife. i was taught to use a steak knife(not the knife you're thinking of; it's a long curved knife which was designed to cut for example to slice up a whole strip loin into steaks). some people they get it right and take that whole skin off in seconds. maybe i should try a boning knife.

Buy yourself a good "fillet knife." Somewhat long, curved and
razor sharp. Get a good one, don't get cheap.

wrote:
>
> i like to scramble mine fairly quickly over maybe a bit less than medium high heat. some people like their scramble low and slow. dr. phil did something i found to be a bit nutty. he warmed up a pan, broke eggs into the pan and then scrambled them in the pan. he ate the eggs right out of the pan. i guess his schtick was to appear to be earthy and simple.

Dr.Phil is a walrus-looking phony.

As for just scrambled eggs for me:
- scramble 3 eggs raw in a bowl
no water or milk added
- heat small frying pan on high then
- add a bit of butter until it browns
- add eggs and stir constantly on medium heat
- remove from pan and plate while still very moist

- serve with a slice or 2 buttered toast which you
made before cooking the eggs. Add S&P, eat.

notbob wrote:
>
> On 3/1/2019 4:11 AM, Cindy Hamilton wrote:
>
> > Stir fry. Oh, I can make it, and everything comes out ok, but no matter
> > what I do or change, they always taste the same.
> >
> > Luckily, Chinese restaurants are cheap and readily available.
>
> ....and they all taste the same.

I sure wish that was true but not at all.

On 3/1/2019 9:20 AM, Cindy Hamilton wrote:

> We've got one that seems to add
> five-spice to every single dish. Monotonous.

Five-spice blend is supposed to be made with "Szezhaun peppers". It was
banned from importation fer about 5-10 yrs, but is back!

Many spice companies subbed other pprs --even "black pepper"-- and have
not changed back to "real" Szezhaun pprs. You might check with yer
resto.

nb

writes:
>For the life of me I cannot make a good pizza dough. I usually toss it
>out the back door for the birds.
>They do not like it either.
>It comes out super white and hard. Using a gas Hotpoint oven, no stone.
>
>What do you find difficult?

oh yeah, tossed salad - all the heavy things end up at the bottom :-[

On Friday, March 1, 2019 at 5:44:24 AM UTC-5, Sqwertz wrote:
> On Thu, 28 Feb 2019 13:55:28 -0800 (PST), Thomas wrote:
>
> > For the life of me I cannot make a good pizza dough. I usually toss it out the back door for the birds.
> > They do not like it either.
> > It comes out super white and hard. Using a gas Hotpoint oven, no stone.
> >
> > What do you find difficult?
>
> listening to people whine about their pizza dough/crusts and blame
> it on their oven without mentioning their recipe.
>
> Since you're looking for a somebody to confirm your oven sucks, I
> assume open to other suggestions regarding the recipes you're using.
> I used to suck at pizza dough until I discovered '00' pizza flour
> (any brand, doesn't need to be Caputo. I buy Anna brand).
>
> https://www.fornobravo.com/pizza-ove...e/pizza-dough/
>
> -sw

There is no whining bitch. Thanks for the flour suggestion though. I only ever tried with on hand AP flour.

Another good comment was to use a magnifying glass for toast. We can draw a pic of Christ and be on CNN.

On Fri, 01 Mar 2019 11:32:01 -0500, Gary > wrote:

>Troll name wrote:
>>
>> On Thu, 28 Feb 2019 20:18:36 -0500, Ed Pawlowski > wrote:
>> >I'd not eat toast if you need fossil fuel to make it. The earth weeps
>> >when you do.
>>
>> well I guess you can lay your toast out in the sun butter it up and it
>> may eventually get a tan, just dont eat the suntan lotion
>
>Magnifying-glass toast is good if you're not pressed for time.
>:-D


Well unless your magnifying glass was large enough to reflect a slice
of bread sized beam of light then you would basically have a piece of
raw bread with black or otherwise darkened lines all over it LOL.

--

____/~~~sine qua non~~~\____

On Friday, March 1, 2019 at 3:10:44 PM UTC-5, notbob wrote:
> On 3/1/2019 9:20 AM, Cindy Hamilton wrote:
>
> > We've got one that seems to add
> > five-spice to every single dish. Monotonous.
>
> Five-spice blend is supposed to be made with "Szezhaun peppers". It was
> banned from importation fer about 5-10 yrs, but is back!
>
> Many spice companies subbed other pprs --even "black pepper"-- and have
> not changed back to "real" Szezhaun pprs. You might check with yer
> resto.
>
> nb

I don't go there anymore, because every single dish tastes
strongly of five-spice. Even the ones that aren't supposed to.

Cindy Hamilton