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Soft Pretzels
I have not made these in some time. I used to make them as a kid but we
never had pretzel salt so I used to save the dregs from the boxes of Mr. Salty Pretzels and when I accumulated enough, I would make a batch. Since then, I have made gluten free ones but that was some time ago. I have always used baking soda but I have read that lye is better. If you make them... Do you use lye or soda? And what toppings do you prefer? I have a bag of salt now. Am going to do half the bag with salt and half with cinnamon sugar. Thanks! |
Soft Pretzels
On Thursday, March 28, 2019 at 10:18:51 PM UTC-5, Julie Bove wrote:
> I have not made these in some time. I used to make them as a kid but we > never had pretzel salt so I used to save the dregs from the boxes of Mr. > Salty Pretzels and when I accumulated enough, I would make a batch. > > Since then, I have made gluten free ones but that was some time ago. > > I have always used baking soda but I have read that lye is better. > > If you make them... Do you use lye or soda? And what toppings do you prefer? > I have a bag of salt now. Am going to do half the bag with salt and half > with cinnamon sugar. > > Thanks! Sprinkle them on YOUR UZI! John Kiuthew, Climate Anarchist, and So Much More! :-) |
Soft Pretzels
"John Kuthe" > wrote in message ... > On Thursday, March 28, 2019 at 10:18:51 PM UTC-5, Julie Bove wrote: >> I have not made these in some time. I used to make them as a kid but we >> never had pretzel salt so I used to save the dregs from the boxes of Mr. >> Salty Pretzels and when I accumulated enough, I would make a batch. >> >> Since then, I have made gluten free ones but that was some time ago. >> >> I have always used baking soda but I have read that lye is better. >> >> If you make them... Do you use lye or soda? And what toppings do you >> prefer? >> I have a bag of salt now. Am going to do half the bag with salt and half >> with cinnamon sugar. >> >> Thanks! > > Sprinkle them on YOUR UZI! > > John Kiuthew, Climate Anarchist, and So Much More! :-) That should have read "batch" and not bag. |
Soft Pretzels
On Thu, 28 Mar 2019 20:18:38 -0700, Julie Bove wrote:
> If you make them... Do you use lye or soda? And what toppings do you prefer? > I have a bag of salt now. Am going to do half the bag with salt and half > with cinnamon sugar. I'm confused. Do you have a bag of salt or a bag of pretzels? or maybe you meant to say "batch" twice? Anyway, I just use Morton kosher salt and leave the "variety of toppings" to dips. Beer cheese, [honey] mustard, sriracha mayo, garlic butter, Sqwertz #42 (equal amounts Chili Crisp, mayo, and butter). Yes, I know you can't eat any of those, and I don't care if you can. One thing I do ask out of curiosity, is how big is that bag of pretzel salt? -sw |
Soft Pretzels
On Fri, 29 Mar 2019 00:59:05 -0700, Julie Bove wrote:
> "John Kuthe" > wrote in message > ... >> On Thursday, March 28, 2019 at 10:18:51 PM UTC-5, Julie Bove wrote: >>> I have not made these in some time. I used to make them as a kid but we >>> never had pretzel salt so I used to save the dregs from the boxes of Mr. >>> Salty Pretzels and when I accumulated enough, I would make a batch. >>> >>> Since then, I have made gluten free ones but that was some time ago. >>> >>> I have always used baking soda but I have read that lye is better. >>> >>> If you make them... Do you use lye or soda? And what toppings do you >>> prefer? >>> I have a bag of salt now. Am going to do half the bag with salt and half >>> with cinnamon sugar. >>> >>> Thanks! >> >> Sprinkle them on YOUR UZI! >> >> John Kiuthew, Climate Anarchist, and So Much More! :-) > > That should have read "batch" and not bag. Thank you. Answered before I even asked. And for not asking John if Uzi was is what he named his penis (just for show, doesn't shoot anything). -sw |
Soft Pretzels
"Sqwertz" > wrote in message ... > On Thu, 28 Mar 2019 20:18:38 -0700, Julie Bove wrote: > >> If you make them... Do you use lye or soda? And what toppings do you >> prefer? >> I have a bag of salt now. Am going to do half the bag with salt and half >> with cinnamon sugar. > > I'm confused. Do you have a bag of salt or a bag of pretzels? or > maybe you meant to say "batch" twice? > I have a bag of salt. Am going to make a batch of pretzels. Half of the bag with salt and the other half with cinnamon sugar. > Anyway, I just use Morton kosher salt and leave the "variety of > toppings" to dips. Beer cheese, [honey] mustard, sriracha mayo, > garlic butter, Sqwertz #42 (equal amounts Chili Crisp, mayo, and > butter). Yes, I know you can't eat any of those, and I don't care > if you can. > > One thing I do ask out of curiosity, is how big is that bag of > pretzel salt? 2 pounds by Medley Hills. But my question was... Do you use baking soda or lye? |
Soft Pretzels
On Friday, March 29, 2019 at 11:16:15 AM UTC-5, Sqwertz wrote:
> On Fri, 29 Mar 2019 00:59:05 -0700, Julie Bove wrote: > > > "John Kuthe" > wrote in message > > ... > >> On Thursday, March 28, 2019 at 10:18:51 PM UTC-5, Julie Bove wrote: > >>> I have not made these in some time. I used to make them as a kid but we > >>> never had pretzel salt so I used to save the dregs from the boxes of Mr. > >>> Salty Pretzels and when I accumulated enough, I would make a batch. > >>> > >>> Since then, I have made gluten free ones but that was some time ago. > >>> > >>> I have always used baking soda but I have read that lye is better. > >>> > >>> If you make them... Do you use lye or soda? And what toppings do you > >>> prefer? > >>> I have a bag of salt now. Am going to do half the bag with salt and half > >>> with cinnamon sugar. > >>> > >>> Thanks! > >> > >> Sprinkle them on YOUR UZI! > >> > >> John Kiuthew, Climate Anarchist, and So Much More! :-) > > > > That should have read "batch" and not bag. > > Thank you. Answered before I even asked. And for not asking John > if Uzi was is what he named his penis (just for show, doesn't shoot > anything). > > -sw Um, no. I am not in the habit of naming my body parts. John Kuthe, etc... |
Soft Pretzels
On 3/29/19 8:35 PM, John Kuthe wrote:
> On Friday, March 29, 2019 at 11:16:15 AM UTC-5, Sqwertz wrote: >> On Fri, 29 Mar 2019 00:59:05 -0700, Julie Bove wrote: >> >>> "John Kuthe" > wrote in message >>> ... >>>> On Thursday, March 28, 2019 at 10:18:51 PM UTC-5, Julie Bove wrote: >>>>> I have not made these in some time. I used to make them as a kid but we >>>>> never had pretzel salt so I used to save the dregs from the boxes of Mr. >>>>> Salty Pretzels and when I accumulated enough, I would make a batch. >>>>> >>>>> Since then, I have made gluten free ones but that was some time ago. >>>>> >>>>> I have always used baking soda but I have read that lye is better. >>>>> >>>>> If you make them... Do you use lye or soda? And what toppings do you >>>>> prefer? >>>>> I have a bag of salt now. Am going to do half the bag with salt and half >>>>> with cinnamon sugar. >>>>> >>>>> Thanks! >>>> >>>> Sprinkle them on YOUR UZI! >>>> >>>> John Kiuthew, Climate Anarchist, and So Much More! :-) >>> >>> That should have read "batch" and not bag. >> >> Thank you. Answered before I even asked. And for not asking John >> if Uzi was is what he named his penis (just for show, doesn't shoot >> anything). >> >> -sw > > Um, no. I am not in the habit of naming my body parts. > > John Kuthe, etc... > "not in the habit" is not the same as "never" |
Soft Pretzels
On 3/29/2019 6:43 PM, Julie Bove wrote:
> > "Sqwertz" > wrote in message > ... >> On Thu, 28 Mar 2019 20:18:38 -0700, Julie Bove wrote: >> >>> If you make them... Do you use lye or soda? And what toppings do you >>> prefer? >>> I have a bag of salt now. Am going to do half the bag with salt and half >>> with cinnamon sugar. >> >> I'm confused.Â* Do you have a bag of salt or a bag of pretzels? or >> maybe you meant to say "batch" twice? >> > I have a bag of salt. Am going to make a batch of pretzels. Half of the > bag with salt and the other half with cinnamon sugar. > >> Anyway, I just use Morton kosher salt and leave the "variety of >> toppings" to dips.Â* Beer cheese, [honey] mustard, sriracha mayo, >> garlic butter, Sqwertz #42 (equal amounts Chili Crisp, mayo, and >> butter).Â* Yes, I know you can't eat any of those, and I don't care >> if you can. >> >> One thing I do ask out of curiosity, is how big is that bag of >> pretzel salt? > > 2 pounds by Medley Hills. But my question was... Do you use baking soda > or lye? > I use baked baking soda: https://www.nytimes.com/2010/09/15/d...15curious.html |
Soft Pretzels
"dejamos" > wrote in message ... > On 3/29/2019 6:43 PM, Julie Bove wrote: >> >> "Sqwertz" > wrote in message >> ... >>> On Thu, 28 Mar 2019 20:18:38 -0700, Julie Bove wrote: >>> >>>> If you make them... Do you use lye or soda? And what toppings do you >>>> prefer? >>>> I have a bag of salt now. Am going to do half the bag with salt and >>>> half >>>> with cinnamon sugar. >>> >>> I'm confused. Do you have a bag of salt or a bag of pretzels? or >>> maybe you meant to say "batch" twice? >>> >> I have a bag of salt. Am going to make a batch of pretzels. Half of the >> bag with salt and the other half with cinnamon sugar. >> >>> Anyway, I just use Morton kosher salt and leave the "variety of >>> toppings" to dips. Beer cheese, [honey] mustard, sriracha mayo, >>> garlic butter, Sqwertz #42 (equal amounts Chili Crisp, mayo, and >>> butter). Yes, I know you can't eat any of those, and I don't care >>> if you can. >>> >>> One thing I do ask out of curiosity, is how big is that bag of >>> pretzel salt? >> >> 2 pounds by Medley Hills. But my question was... Do you use baking soda >> or lye? >> > > I use baked baking soda: > > https://www.nytimes.com/2010/09/15/d...15curious.html Ooh! Thanks! |
Soft Pretzels
"dejamos" > wrote in message ... > On 3/29/2019 6:43 PM, Julie Bove wrote: >> >> "Sqwertz" > wrote in message >> ... >>> On Thu, 28 Mar 2019 20:18:38 -0700, Julie Bove wrote: >>> >>>> If you make them... Do you use lye or soda? And what toppings do you >>>> prefer? >>>> I have a bag of salt now. Am going to do half the bag with salt and >>>> half >>>> with cinnamon sugar. >>> >>> I'm confused. Do you have a bag of salt or a bag of pretzels? or >>> maybe you meant to say "batch" twice? >>> >> I have a bag of salt. Am going to make a batch of pretzels. Half of the >> bag with salt and the other half with cinnamon sugar. >> >>> Anyway, I just use Morton kosher salt and leave the "variety of >>> toppings" to dips. Beer cheese, [honey] mustard, sriracha mayo, >>> garlic butter, Sqwertz #42 (equal amounts Chili Crisp, mayo, and >>> butter). Yes, I know you can't eat any of those, and I don't care >>> if you can. >>> >>> One thing I do ask out of curiosity, is how big is that bag of >>> pretzel salt? >> >> 2 pounds by Medley Hills. But my question was... Do you use baking soda >> or lye? >> > > I use baked baking soda: > > https://www.nytimes.com/2010/09/15/d...15curious.html I did this! Next time when I make them, I will put them on non-stick foil. The first batch stuck badly and the sheet was well oiled. Will also try to roll them out a bit thinner. Angela loved the salted one despite it having no bottom. |
Soft Pretzels
On Thursday, March 28, 2019 at 5:18:51 PM UTC-10, Julie Bove wrote:
> I have not made these in some time. I used to make them as a kid but we > never had pretzel salt so I used to save the dregs from the boxes of Mr. > Salty Pretzels and when I accumulated enough, I would make a batch. > > Since then, I have made gluten free ones but that was some time ago. > > I have always used baking soda but I have read that lye is better. > > If you make them... Do you use lye or soda? And what toppings do you prefer? > I have a bag of salt now. Am going to do half the bag with salt and half > with cinnamon sugar. > > Thanks! If I was making pretzels, I'd use lye because that stuff is dangerous and I do enjoy working with stuff like that. Lye is 10,000 times stronger than baking soda. I bought some coarse salt today. It's great stuff. I'll add some coarse Hawaiian salt when making garlic shrimp. You'll get shrimp with a crunchy, intensely salty taste. It's supercharged garlic shrimp. I've only done this with Hawaiian style garlic shrimp - it might not work with regular garlic shrimp. https://www.amazon.com/photos/shared...Soza3T_29CtsgZ |
Soft Pretzels
On 3/30/2019 8:20 PM, Julie Bove wrote:
> > "dejamos" > wrote in message > ... >> On 3/29/2019 6:43 PM, Julie Bove wrote: >>> >>> "Sqwertz" > wrote in message >>> ... >>>> On Thu, 28 Mar 2019 20:18:38 -0700, Julie Bove wrote: >>>> >>>>> If you make them... Do you use lye or soda? And what toppings do >>>>> you prefer? >>>>> I have a bag of salt now. Am going to do half the bag with salt and >>>>> half >>>>> with cinnamon sugar. >>>> >>>> I'm confused. Do you have a bag of salt or a bag of pretzels? or >>>> maybe you meant to say "batch" twice? >>>> >>> I have a bag of salt. Am going to make a batch of pretzels. Half of >>> the bag with salt and the other half with cinnamon sugar. >>> >>>> Anyway, I just use Morton kosher salt and leave the "variety of >>>> toppings" to dips. Beer cheese, [honey] mustard, sriracha mayo, >>>> garlic butter, Sqwertz #42 (equal amounts Chili Crisp, mayo, and >>>> butter). Yes, I know you can't eat any of those, and I don't care >>>> if you can. >>>> >>>> One thing I do ask out of curiosity, is how big is that bag of >>>> pretzel salt? >>> >>> 2 pounds by Medley Hills. But my question was... Do you use baking >>> soda or lye? >>> >> >> I use baked baking soda: >> >> https://www.nytimes.com/2010/09/15/d...15curious.html > > I did this! Next time when I make them, I will put them on non-stick > foil. The first batch stuck badly and the sheet was well oiled. Will > also try to roll them out a bit thinner. Angela loved the salted one > despite it having no bottom. Oh yes, I should have led with that. The first time I made them I used parchment paper and had to cut the pretzels off of the bottoms to get them off. So sorry! I should also mention that the baked soda solution also cleaned the stainless steel 8-qt sauce pot I used for boiling the pretzels. It was a 15-plus-year-old well-used (and you could tell) pot and it looked spanking new! |
Soft Pretzels
On 3/30/2019 8:20 PM, Julie Bove wrote:
> > "dejamos" > wrote in message > ... >> On 3/29/2019 6:43 PM, Julie Bove wrote: >>> >>> "Sqwertz" > wrote in message >>> ... >>>> On Thu, 28 Mar 2019 20:18:38 -0700, Julie Bove wrote: >>>> >>>>> If you make them... Do you use lye or soda? And what toppings do >>>>> you prefer? >>>>> I have a bag of salt now. Am going to do half the bag with salt and >>>>> half >>>>> with cinnamon sugar. >>>> >>>> I'm confused. Do you have a bag of salt or a bag of pretzels? or >>>> maybe you meant to say "batch" twice? >>>> >>> I have a bag of salt. Am going to make a batch of pretzels. Half of >>> the bag with salt and the other half with cinnamon sugar. >>> >>>> Anyway, I just use Morton kosher salt and leave the "variety of >>>> toppings" to dips. Beer cheese, [honey] mustard, sriracha mayo, >>>> garlic butter, Sqwertz #42 (equal amounts Chili Crisp, mayo, and >>>> butter). Yes, I know you can't eat any of those, and I don't care >>>> if you can. >>>> >>>> One thing I do ask out of curiosity, is how big is that bag of >>>> pretzel salt? >>> >>> 2 pounds by Medley Hills. But my question was... Do you use baking >>> soda or lye? >>> >> >> I use baked baking soda: >> >> https://www.nytimes.com/2010/09/15/d...15curious.html > > I did this! Next time when I make them, I will put them on non-stick > foil. The first batch stuck badly and the sheet was well oiled. Will > also try to roll them out a bit thinner. Angela loved the salted one > despite it having no bottom. Oh - and I'm glad it worked out for you. :) |
Soft Pretzels
"dsi1" > wrote in message ... On Thursday, March 28, 2019 at 5:18:51 PM UTC-10, Julie Bove wrote: > I have not made these in some time. I used to make them as a kid but we > never had pretzel salt so I used to save the dregs from the boxes of Mr. > Salty Pretzels and when I accumulated enough, I would make a batch. > > Since then, I have made gluten free ones but that was some time ago. > > I have always used baking soda but I have read that lye is better. > > If you make them... Do you use lye or soda? And what toppings do you > prefer? > I have a bag of salt now. Am going to do half the bag with salt and half > with cinnamon sugar. > > Thanks! If I was making pretzels, I'd use lye because that stuff is dangerous and I do enjoy working with stuff like that. Lye is 10,000 times stronger than baking soda. I bought some coarse salt today. It's great stuff. I'll add some coarse Hawaiian salt when making garlic shrimp. You'll get shrimp with a crunchy, intensely salty taste. It's supercharged garlic shrimp. I've only done this with Hawaiian style garlic shrimp - it might not work with regular garlic shrimp. https://www.amazon.com/photos/shared...Soza3T_29CtsgZ Nice! |
Soft Pretzels
"dejamos" > wrote in message ... > On 3/30/2019 8:20 PM, Julie Bove wrote: >> >> "dejamos" > wrote in message >> ... >>> On 3/29/2019 6:43 PM, Julie Bove wrote: >>>> >>>> "Sqwertz" > wrote in message >>>> ... >>>>> On Thu, 28 Mar 2019 20:18:38 -0700, Julie Bove wrote: >>>>> >>>>>> If you make them... Do you use lye or soda? And what toppings do you >>>>>> prefer? >>>>>> I have a bag of salt now. Am going to do half the bag with salt and >>>>>> half >>>>>> with cinnamon sugar. >>>>> >>>>> I'm confused. Do you have a bag of salt or a bag of pretzels? or >>>>> maybe you meant to say "batch" twice? >>>>> >>>> I have a bag of salt. Am going to make a batch of pretzels. Half of the >>>> bag with salt and the other half with cinnamon sugar. >>>> >>>>> Anyway, I just use Morton kosher salt and leave the "variety of >>>>> toppings" to dips. Beer cheese, [honey] mustard, sriracha mayo, >>>>> garlic butter, Sqwertz #42 (equal amounts Chili Crisp, mayo, and >>>>> butter). Yes, I know you can't eat any of those, and I don't care >>>>> if you can. >>>>> >>>>> One thing I do ask out of curiosity, is how big is that bag of >>>>> pretzel salt? >>>> >>>> 2 pounds by Medley Hills. But my question was... Do you use baking soda >>>> or lye? >>>> >>> >>> I use baked baking soda: >>> >>> https://www.nytimes.com/2010/09/15/d...15curious.html >> >> I did this! Next time when I make them, I will put them on non-stick >> foil. The first batch stuck badly and the sheet was well oiled. Will also >> try to roll them out a bit thinner. Angela loved the salted one despite >> it having no bottom. > > Oh yes, I should have led with that. The first time I made them I used > parchment paper and had to cut the pretzels off of the bottoms to get them > off. So sorry! > > I should also mention that the baked soda solution also cleaned the > stainless steel 8-qt sauce pot I used for boiling the pretzels. It was a > 15-plus-year-old well-used (and you could tell) pot and it looked spanking > new! Ha! Mine cleaned the sheet pan it was baked on,. |
Soft Pretzels
"dejamos" > wrote in message ... > On 3/30/2019 8:20 PM, Julie Bove wrote: >> >> "dejamos" > wrote in message >> ... >>> On 3/29/2019 6:43 PM, Julie Bove wrote: >>>> >>>> "Sqwertz" > wrote in message >>>> ... >>>>> On Thu, 28 Mar 2019 20:18:38 -0700, Julie Bove wrote: >>>>> >>>>>> If you make them... Do you use lye or soda? And what toppings do you >>>>>> prefer? >>>>>> I have a bag of salt now. Am going to do half the bag with salt and >>>>>> half >>>>>> with cinnamon sugar. >>>>> >>>>> I'm confused. Do you have a bag of salt or a bag of pretzels? or >>>>> maybe you meant to say "batch" twice? >>>>> >>>> I have a bag of salt. Am going to make a batch of pretzels. Half of the >>>> bag with salt and the other half with cinnamon sugar. >>>> >>>>> Anyway, I just use Morton kosher salt and leave the "variety of >>>>> toppings" to dips. Beer cheese, [honey] mustard, sriracha mayo, >>>>> garlic butter, Sqwertz #42 (equal amounts Chili Crisp, mayo, and >>>>> butter). Yes, I know you can't eat any of those, and I don't care >>>>> if you can. >>>>> >>>>> One thing I do ask out of curiosity, is how big is that bag of >>>>> pretzel salt? >>>> >>>> 2 pounds by Medley Hills. But my question was... Do you use baking soda >>>> or lye? >>>> >>> >>> I use baked baking soda: >>> >>> https://www.nytimes.com/2010/09/15/d...15curious.html >> >> I did this! Next time when I make them, I will put them on non-stick >> foil. The first batch stuck badly and the sheet was well oiled. Will also >> try to roll them out a bit thinner. Angela loved the salted one despite >> it having no bottom. > > Oh - and I'm glad it worked out for you. :) Me too! Good stuff. Thanks again! |
Soft Pretzels
On Fri, 29 Mar 2019 20:35:14 -0700 (PDT), John Kuthe wrote:
> On Friday, March 29, 2019 at 11:16:15 AM UTC-5, Sqwertz wrote: > >> Thank you. Answered before I even asked. And for not asking John >> if Uzi was is what he named his penis (just for show, doesn't shoot >> anything). > > Um, no. I am not in the habit of naming my body parts. OK, so they TELL you what their names are. What's the difference? 0sw |
Soft Pretzels
On Fri, 29 Mar 2019 16:43:07 -0700, Julie Bove wrote:
> "Sqwertz" > wrote in message > ... >> On Thu, 28 Mar 2019 20:18:38 -0700, Julie Bove wrote: >> >>> If you make them... Do you use lye or soda? And what toppings do you >>> prefer? >>> I have a bag of salt now. Am going to do half the bag with salt and half >>> with cinnamon sugar. >> >> I'm confused. Do you have a bag of salt or a bag of pretzels? or >> maybe you meant to say "batch" twice? >> > I have a bag of salt. Am going to make a batch of pretzels. Half of the bag > with salt and the other half with cinnamon sugar. > >> Anyway, I just use Morton kosher salt and leave the "variety of >> toppings" to dips. Beer cheese, [honey] mustard, sriracha mayo, >> garlic butter, Sqwertz #42 (equal amounts Chili Crisp, mayo, and >> butter). Yes, I know you can't eat any of those, and I don't care >> if you can. >> >> One thing I do ask out of curiosity, is how big is that bag of >> pretzel salt? > > 2 pounds by Medley Hills. But my question was... Do you use baking soda or > lye? Silly me. I answered the wrong question. I answered the, "What do you prefer for toppings?" question. I didn't know I was required to answer both of them, or none at all. Bitch. -sw |
Soft Pretzels
"Sqwertz" > wrote in message ... > On Fri, 29 Mar 2019 16:43:07 -0700, Julie Bove wrote: > >> "Sqwertz" > wrote in message >> ... >>> On Thu, 28 Mar 2019 20:18:38 -0700, Julie Bove wrote: >>> >>>> If you make them... Do you use lye or soda? And what toppings do you >>>> prefer? >>>> I have a bag of salt now. Am going to do half the bag with salt and >>>> half >>>> with cinnamon sugar. >>> >>> I'm confused. Do you have a bag of salt or a bag of pretzels? or >>> maybe you meant to say "batch" twice? >>> >> I have a bag of salt. Am going to make a batch of pretzels. Half of the >> bag >> with salt and the other half with cinnamon sugar. >> >>> Anyway, I just use Morton kosher salt and leave the "variety of >>> toppings" to dips. Beer cheese, [honey] mustard, sriracha mayo, >>> garlic butter, Sqwertz #42 (equal amounts Chili Crisp, mayo, and >>> butter). Yes, I know you can't eat any of those, and I don't care >>> if you can. >>> >>> One thing I do ask out of curiosity, is how big is that bag of >>> pretzel salt? >> >> 2 pounds by Medley Hills. But my question was... Do you use baking soda >> or >> lye? > > Silly me. I answered the wrong question. I answered the, "What do > you prefer for toppings?" question. I didn't know I was required to > answer both of them, or none at all. Bitch. No pretzel for you! |
Soft Pretzels
dsi1 wrote:
> I bought some coarse salt today. It's great stuff. I'll add some coarse Hawaiian salt when making garlic shrimp. You'll get shrimp with a crunchy, intensely salty taste. It's supercharged garlic shrimp. I've only done this with Hawaiian style garlic shrimp - it might not work with regular garlic shrimp. > > https://www.amazon.com/photos/shared...Soza3T_29CtsgZ Question for you. You are talking about Hawaiian salt. Why did you send a pic of Mediterranian Sea Salt? |
Soft Pretzels
On Tuesday, April 2, 2019 at 4:01:15 AM UTC-10, Gary wrote:
> dsi1 wrote: > > I bought some coarse salt today. It's great stuff. I'll add some coarse Hawaiian salt when making garlic shrimp. You'll get shrimp with a crunchy, intensely salty taste. It's supercharged garlic shrimp. I've only done this with Hawaiian style garlic shrimp - it might not work with regular garlic shrimp. > > > > https://www.amazon.com/photos/shared...Soza3T_29CtsgZ > > Question for you. You are talking about Hawaiian salt. Why did > you send a pic of Mediterranian Sea Salt? I possess the ability to do two entirely different things at the same time. |
Soft Pretzels
On 4/2/2019 11:22 AM, dsi1 wrote:
> > I possess the ability to do two entirely different things at the same time. > You mean like read a magazine while taking a dump? |
Soft Pretzels
On Tuesday, April 2, 2019 at 6:18:54 AM UTC-10, Ed Pawlowski wrote:
> On 4/2/2019 11:22 AM, dsi1 wrote: > > > > > I possess the ability to do two entirely different things at the same time. > > > > You mean like read a magazine while taking a dump? Well I'm impressed - your talents greatly exceed mine. All that and a razor sharp wit too! :) |
Soft Pretzels
On 2019-04-02 9:22 a.m., dsi1 wrote:
> On Tuesday, April 2, 2019 at 4:01:15 AM UTC-10, Gary wrote: >> dsi1 wrote: >>> I bought some coarse salt today. It's great stuff. I'll add some coarse Hawaiian salt when making garlic shrimp. You'll get shrimp with a crunchy, intensely salty taste. It's supercharged garlic shrimp. I've only done this with Hawaiian style garlic shrimp - it might not work with regular garlic shrimp. >>> >>> https://www.amazon.com/photos/shared...Soza3T_29CtsgZ >> >> Question for you. You are talking about Hawaiian salt. Why did >> you send a pic of Mediterranian Sea Salt? > > I possess the ability to do two entirely different things at the same time. > I'm of two minds whether or not to believe you! |
Soft Pretzels
On 2019-04-02 12:18 p.m., Ed Pawlowski wrote:
> On 4/2/2019 11:22 AM, dsi1 wrote: > >> >> I possess the ability to do two entirely different things at the same >> time. >> > > You mean like read a magazine while taking a dump? You are retired now Ed. You can now take a book in with you. |
Soft Pretzels
On Tuesday, April 2, 2019 at 7:19:26 AM UTC-10, graham wrote:
> > > I'm of two minds whether or not to believe you! Hee hee. I lied. I cannot do two things at once. The shame is sometimes overwhelming. |
Soft Pretzels
On 4/2/2019 4:50 PM, Dave Smith wrote:
> On 2019-04-02 12:18 p.m., Ed Pawlowski wrote: >> On 4/2/2019 11:22 AM, dsi1 wrote: >> >>> >>> I possess the ability to do two entirely different things at the same >>> time. >>> >> >> You mean like read a magazine while taking a dump? > > You are retired now Ed. You can now take a book in with you. Its where the Reader's Digest goes when it comes in the mail. Has for years. |
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