Sheldon Martin wrote:
> On Sun, 31 Jan 2021 06:11:07 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> On Sunday, January 31, 2021 at 9:05:03 AM UTC-5, Sheldon wrote:
>>> On Sat, 30 Jan 2021 19:57:57 -0800 (PST), GM
>>> > wrote:
>>>
>>>> wrote:
>>>>> On 1/30/2021 7:54 PM, GM wrote:
>>>>>> wrote:
>>>>>>> On 1/30/2021 7:34 PM, Master Bruce wrote:
>>>>>>>> On Sat, 30 Jan 2021 17:41:43 -0600, BryanGSimmons
>>>>>>>> > wrote:
>>>>>>>>
>>>>>>>>> I'm making baked lasagna, and my son isn't sure he'll like it with added
>>>>>>>>> spinach, so I'm only putting it in 2/3 of it. I love spinach in lasagna.
>>>>>>>>
>>>>>>>> Isn't sure if he'll like it with spinach... Ghe ghe. How is the
>>>>>>>> snowflake going to cope with life when he moves out?
>>>>>>>>
>>>>>>> He's not a snowflake, but I really try to please every person with my
>>>>>>> cooking. Sometimes that means making small allowances. Because some of
>>>>>>> it is going to my wife's parents, I didn't put any aged cheese in it.
>>>>>>> MY MIL believes that aged cheeses make her more likely to get a
>>>>>>> migraine. I also undersalt. It's got nothing to do with health, but my
>>>>>>> wife prefers less salt, so most meals my son and I go for the salt
>>>>>>> before even tasting.
>>>>>>>
>>>>>>> I can be arrogant and sometimes an asshole, but I am a generous cook.
>>>>>>
>>>>>>
>>>>>> Pay no mind to Bwuthie, she's bored and she is just doing her usual "sniffing" schtick...she tried to pick a "fight" with ds1 Thunderbird and she lost, her vagina hurts so she's trying to pick a new fight, lol...
>>>>>>
>>>>>> Let us know how the lasagna comes out, and post a pic, please!
>>>>>>
>>>>> https://www.flickr.com/photos/361781...posted-public/
>>>>> https://www.flickr.com/photos/361781...posted-public/
>>>>
>>>>
>>>> Nice result...
>>> Nice for what? I wouldn't toss that out in my yard for the critters,
>>> they wouldn't eat that putrid looking mess, I'd eventually need to dig
>>> a hole to bury it.
>>
>> Perhaps you could make lasagne and post pictures so we can see how
>> it should be done.
>>
>> Cindy Hamilton
>
> I've already done that, and with many dishes I've prepared, you short
> memory dreck... who can't spell lasagna. I've never seen pictures of
> any foods you've claimed to make, simply because you can't cook a
> lick. I believe the best you are capable of is using a can opener and
> mouthing off. Kootchie's bravado puts yours to shame.
>

*INSTANT ASSHOLE*

Just add crystal palace

On Sat, 30 Jan 2021 21:59:45 -0700, Graham > wrote:

>On Sat, 30 Jan 2021 21:17:55 -0500, Dave Smith wrote:
>
>> On 2021-01-30 8:48 p.m., BryanGSimmons wrote:
>>
>>> He's not a snowflake, but I really try to please every person with my
>>> cooking.* Sometimes that means making small allowances.* Because some of
>>> it is going to my wife's parents, I didn't put any aged cheese in it. MY
>>> MIL believes that aged cheeses make her more likely to get a migraine.
>>> I also undersalt.* It's got nothing to do with health, but my wife
>>> prefers less salt, so most meals my son and I go for the salt before
>>> even tasting.
>>
>> I think that it has been pretty well established that most people have
>> too much salt in their diet and probably need to cut back. I was
>> supposed to be careful with salt for the last 10 years. Then last summer
>> I was put on a salt free diet. I have found ways to improve the taste of
>> meals without adding salt.I don't miss the salt now as much as I used
>> to. My son and his partner switched to low salt shortly after I had. A
>> couple months later they went out for supper for the first time in a
>> while and they found the restaurant food to be very salty.
>>
>You only have to watch tele-chefs and see the amount of salt they chuck on
>everything!
>I use very little in my cooking and even cut the recommended amount in
>bread recipes.

Latest thinking is that salt sensitivity is genetic. Think of it like
tongue-curling or soapy cilantro.

Elevated BP related to salt sensitivity can be quite problematic, but
if a person is not salt sensitive, it really does not matter if it is
used to taste in cooking.

On 2021-01-31 3:56 p.m., Sheldon Martin wrote:
> On Sun, 31 Jan 2021 06:11:07 -0800 (PST), Cindy Hamilton

>> Perhaps you could make lasagne and post pictures so we can see how
>> it should be done.
>>
>> Cindy Hamilton
>
> I've already done that, and with many dishes I've prepared, you short
> memory dreck... who can't spell lasagna. I've never seen pictures of
> any foods you've claimed to make, simply because you can't cook a
> lick. I believe the best you are capable of is using a can opener and
> mouthing off. Kootchie's bravado puts yours to shame.
>

What a coincidence. We have never seen any nasty posts from you
criticizing the pictures she posted.

On 2021-01-31 4:49 p.m., Boron Elgar wrote:
> On Sat, 30 Jan 2021 21:59:45 -0700, Graham > wrote:

>> You only have to watch tele-chefs and see the amount of salt they chuck on
>> everything!
>> I use very little in my cooking and even cut the recommended amount in
>> bread recipes.
>
> Latest thinking is that salt sensitivity is genetic. Think of it like
> tongue-curling or soapy cilantro.

I was never in the habit of salting food, though I was in the habit of
using it liberally in cooking..... not as much as I see some of the
television chefs pouring it on.

I started to become more aware of salt intake in my early 20 when I had
a summer job working in an alloy smelting plant. Working around molten
metal is a heat of a whole scale from what most people are used to. I
remember times when I was tapping the furnace that the sweat would be
pouring off my forehead and down over my safety glasses and the water
evaporated instantly, leaving a film of salt. We had salt pill
dispensers, which were a big help.

I learned to recognize when my body was lacking salt. It wasn't just the
physical symptoms. There were times I would spot a salt shaker and have
an urge to lick the back of my hand, pour some salt on it and lick it
off... and it tasted great. It would normally never occur to me and
would not even appeal.

>
> Elevated BP related to salt sensitivity can be quite problematic, but
> if a person is not salt sensitive, it really does not matter if it is
> used to taste in cooking.
>


I don't understand it at all. My BP had been high for a while, but I
lost some weight and started exercising more and it went down. I was put
back on BP medication for a while after bypass surgery but then taken
off it after a couple months. I am back on it now, and I think my BP is
way too low. I measure it at least once a day and it range it is usually
in the range of 90-110 / 55-70.

On 1/31/2021 1:49 PM, Boron Elgar wrote:
> On Sat, 30 Jan 2021 21:59:45 -0700, Graham > wrote:
>
>> On Sat, 30 Jan 2021 21:17:55 -0500, Dave Smith wrote:
>>
>>> On 2021-01-30 8:48 p.m., BryanGSimmons wrote:
>>>
>>>> He's not a snowflake, but I really try to please every person with my
>>>> cooking.Â* Sometimes that means making small allowances.Â* Because some of
>>>> it is going to my wife's parents, I didn't put any aged cheese in it. MY
>>>> MIL believes that aged cheeses make her more likely to get a migraine.
>>>> I also undersalt.Â* It's got nothing to do with health, but my wife
>>>> prefers less salt, so most meals my son and I go for the salt before
>>>> even tasting.
>>>
>>> I think that it has been pretty well established that most people have
>>> too much salt in their diet and probably need to cut back. I was
>>> supposed to be careful with salt for the last 10 years. Then last summer
>>> I was put on a salt free diet. I have found ways to improve the taste of
>>> meals without adding salt.I don't miss the salt now as much as I used
>>> to. My son and his partner switched to low salt shortly after I had. A
>>> couple months later they went out for supper for the first time in a
>>> while and they found the restaurant food to be very salty.
>>>
>> You only have to watch tele-chefs and see the amount of salt they chuck on
>> everything!
>> I use very little in my cooking and even cut the recommended amount in
>> bread recipes.
>
> Latest thinking is that salt sensitivity is genetic. Think of it like
> tongue-curling or soapy cilantro.
>
> Elevated BP related to salt sensitivity can be quite problematic, but
> if a person is not salt sensitive, it really does not matter if it is
> used to taste in cooking.
>


You are absolutely correct, but it never gets stated. Soon this item
surely will be added to teh cancel culture list.

On Sun, 31 Jan 2021 14:09:33 -0800, Taxed and Spent
> wrote:

>On 1/31/2021 1:49 PM, Boron Elgar wrote:
>> On Sat, 30 Jan 2021 21:59:45 -0700, Graham > wrote:
>>
>>> On Sat, 30 Jan 2021 21:17:55 -0500, Dave Smith wrote:
>>>
>>> You only have to watch tele-chefs and see the amount of salt they chuck on
>>> everything!
>>> I use very little in my cooking and even cut the recommended amount in
>>> bread recipes.
>>
>> Latest thinking is that salt sensitivity is genetic. Think of it like
>> tongue-curling or soapy cilantro.
>>
>> Elevated BP related to salt sensitivity can be quite problematic, but
>> if a person is not salt sensitive, it really does not matter if it is
>> used to taste in cooking.
>>
>
>
>You are absolutely correct, but it never gets stated. Soon this item
>surely will be added to teh cancel culture list.

First meat!

On Sun, 31 Jan 2021 14:09:33 -0800, Taxed and Spent
> wrote:

>On 1/31/2021 1:49 PM, Boron Elgar wrote:
>> On Sat, 30 Jan 2021 21:59:45 -0700, Graham > wrote:
>>
>>> On Sat, 30 Jan 2021 21:17:55 -0500, Dave Smith wrote:
>>>
>>>> On 2021-01-30 8:48 p.m., BryanGSimmons wrote:
>>>>
>>>>> He's not a snowflake, but I really try to please every person with my
>>>>> cooking.* Sometimes that means making small allowances.* Because some of
>>>>> it is going to my wife's parents, I didn't put any aged cheese in it. MY
>>>>> MIL believes that aged cheeses make her more likely to get a migraine.
>>>>> I also undersalt.* It's got nothing to do with health, but my wife
>>>>> prefers less salt, so most meals my son and I go for the salt before
>>>>> even tasting.
>>>>
>>>> I think that it has been pretty well established that most people have
>>>> too much salt in their diet and probably need to cut back. I was
>>>> supposed to be careful with salt for the last 10 years. Then last summer
>>>> I was put on a salt free diet. I have found ways to improve the taste of
>>>> meals without adding salt.I don't miss the salt now as much as I used
>>>> to. My son and his partner switched to low salt shortly after I had. A
>>>> couple months later they went out for supper for the first time in a
>>>> while and they found the restaurant food to be very salty.
>>>>
>>> You only have to watch tele-chefs and see the amount of salt they chuck on
>>> everything!
>>> I use very little in my cooking and even cut the recommended amount in
>>> bread recipes.
>>
>> Latest thinking is that salt sensitivity is genetic. Think of it like
>> tongue-curling or soapy cilantro.
>>
>> Elevated BP related to salt sensitivity can be quite problematic, but
>> if a person is not salt sensitive, it really does not matter if it is
>> used to taste in cooking.
>
>You are absolutely correct, but it never gets stated. Soon this item
>surely will be added to teh cancel culture list.

There is no such thing as a salt free diet, ALL foods contain salt...
the best anyone can eat is a low salt diet, meaning no salt added.

Sheldon wrote:
> On Sun, 31 Jan 2021 14:09:33 -0800, Taxed and Spent
> > wrote:
> >On 1/31/2021 1:49 PM, Boron Elgar wrote:
> >> On Sat, 30 Jan 2021 21:59:45 -0700, Graham > wrote:
> >>
> >>> On Sat, 30 Jan 2021 21:17:55 -0500, Dave Smith wrote:
> >>>
> >>>> On 2021-01-30 8:48 p.m., BryanGSimmons wrote:
> >>>>
> >>>>> He's not a snowflake, but I really try to please every person with my
> >>>>> cooking. Sometimes that means making small allowances. Because some of
> >>>>> it is going to my wife's parents, I didn't put any aged cheese in it. MY
> >>>>> MIL believes that aged cheeses make her more likely to get a migraine.
> >>>>> I also undersalt. It's got nothing to do with health, but my wife
> >>>>> prefers less salt, so most meals my son and I go for the salt before
> >>>>> even tasting.
> >>>>
> >>>> I think that it has been pretty well established that most people have
> >>>> too much salt in their diet and probably need to cut back. I was
> >>>> supposed to be careful with salt for the last 10 years. Then last summer
> >>>> I was put on a salt free diet. I have found ways to improve the taste of
> >>>> meals without adding salt.I don't miss the salt now as much as I used
> >>>> to. My son and his partner switched to low salt shortly after I had. A
> >>>> couple months later they went out for supper for the first time in a
> >>>> while and they found the restaurant food to be very salty.
> >>>>
> >>> You only have to watch tele-chefs and see the amount of salt they chuck on
> >>> everything!
> >>> I use very little in my cooking and even cut the recommended amount in
> >>> bread recipes.
> >>
> >> Latest thinking is that salt sensitivity is genetic. Think of it like
> >> tongue-curling or soapy cilantro.
> >>
> >> Elevated BP related to salt sensitivity can be quite problematic, but
> >> if a person is not salt sensitive, it really does not matter if it is
> >> used to taste in cooking.
> >
> >You are absolutely correct, but it never gets stated. Soon this item
> >surely will be added to teh cancel culture list.
> There is no such thing as a salt free diet, ALL foods contain salt...
> the best anyone can eat is a low salt diet, meaning no salt added.


Like MSG...most all foods contain it in some quantity...

--
Best
Greg

Dave Smith wrote:

> On 2021-01-31 8:37 a.m., Sheldon Martin wrote:
> > On Sat, 30 Jan 2021 17:22:57 -0800 (PST), GM
> > wrote:
> >
>
> > > > The assemblage:
> > > >
https://www.flickr.com/photos/361781...posted-public/
> > >
> > > Be sure to show the finished product, looks good...
> >
> > Looks exactly like an untended cat litter pan. That is the most
> > disgusting lasagna I've ever imagined.
> >
>
> And you wonder why people don't bother posting photos of their dishes.

No shit. He's wasting our time here.

Sheldon Martin wrote:

> On Sun, 31 Jan 2021 10:08:41 -0500, Dave Smith
> > wrote:
>
> > On 2021-01-31 8:37 a.m., Sheldon Martin wrote:
> >> On Sat, 30 Jan 2021 17:22:57 -0800 (PST), GM
> >> > wrote:
> >>
> >
> >>>> The assemblage:
> >>>>
>
https://www.flickr.com/photos/361781...posted-public/
> > > >
> >>> Be sure to show the finished product, looks good...
> >>
> >> Looks exactly like an untended cat litter pan. That is the most
> >> disgusting lasagna I've ever imagined.
> >>
> >
> > And you wonder why people don't bother posting photos of their
> > dishes.
>
> You have never posted pictures of your claims because everything
> you've ever posted here is a LIE... all your travel and cooking is a
> figment of your imagination.

Sheldon, you are becoming a waste of HD space. Your only saving grace
is you like cats.

cshenk wrote:
> Sheldon Martin wrote:
>
>> On Sun, 31 Jan 2021 10:08:41 -0500, Dave Smith
>> > wrote:
>>
>>> On 2021-01-31 8:37 a.m., Sheldon Martin wrote:
>>>> On Sat, 30 Jan 2021 17:22:57 -0800 (PST), GM
>>>> > wrote:
>>>>
>>>
>>>>>> The assemblage:
>>>>>>
>>
> https://www.flickr.com/photos/361781...posted-public/
>>>>>
>>>>> Be sure to show the finished product, looks good...
>>>>
>>>> Looks exactly like an untended cat litter pan. That is the most
>>>> disgusting lasagna I've ever imagined.
>>>>
>>>
>>> And you wonder why people don't bother posting photos of their
>>> dishes.
>>
>> You have never posted pictures of your claims because everything
>> you've ever posted here is a LIE... all your travel and cooking is a
>> figment of your imagination.
>
> Sheldon, you are becoming a waste of HD space. Your only saving grace
> is you like cats.
>

And squirting pussies.

On 1/31/2021 4:17 PM, cshenk wrote:
> Dave Smith wrote:
>
>> On 2021-01-31 8:37 a.m., Sheldon Martin wrote:
>>> On Sat, 30 Jan 2021 17:22:57 -0800 (PST), GM
>>> > wrote:
>>>
>>
>>>>> The assemblage:
>>>>>
> https://www.flickr.com/photos/361781...posted-public/
>>>>
>>>> Be sure to show the finished product, looks good...
>>>
>>> Looks exactly like an untended cat litter pan. That is the most
>>> disgusting lasagna I've ever imagined.
>>>
>>
>> And you wonder why people don't bother posting photos of their dishes.
>
> No shit. He's wasting our time here.
>


But don't we come here just to waste time?

Taxed and Spent wrote:
> cshenk wrote:
>> No shit. He's wasting our time here.

> But don't we come here just to waste time?

Nailed it!

In article >, penmart01
@aol.com says...

> everything
> you've ever posted here is a LIE... all your travel and cooking is a
> figment of your imagination

Describes yourself.You're the busted faker, Sheldon, and it's all your
own work.

You and Kuthe exhibit the same delusional symptoms

* foul-mouthed verbal abuse

* pitiable sex boasts

* endlessly repetitive boasts about what you cook

* pictures of your home and cooking as "self validation".

It doesn't fool or impress anyone but yourselves.

To everyone else you're just a pair of sad old men ****ing in your
pants.


Janet UK

On 2/1/2021 8:45 AM, Gary wrote:
> Taxed and Spent wrote:
>> cshenk wrote:
>>> No shit.Â* He's wasting our time here.
>
>> But don't we come here just to waste time?
>
> Nailed it!Â*
>
>
>
Nah. I only come here for the conversation with serious foodies about
cooking, recipes, other food tips. On a good day there can be as many
as 3 posts like that.

On 2021-02-01 9:48 a.m., Ed Pawlowski wrote:
> On 2/1/2021 8:45 AM, Gary wrote:
>> Taxed and Spent wrote:
>>> cshenk wrote:
>>>> No shit.Â* He's wasting our time here.
>>
>>> But don't we come here just to waste time?
>>
>> Nailed it!Â*
>>
>>
>>
> Nah.Â* I only come here for the conversation with serious foodies about
> cooking, recipes, other food tips.Â* On a good day there can be as many
> as 3 posts like that.

It's like watching hockey. There is a lot of fighting and once in a
while a game breaks out.

On 1/31/2021 9:00 AM, songbird wrote:
> BryanGSimmons wrote:
>> I'm making baked lasagna, and my son isn't sure he'll like it with added
>> spinach, so I'm only putting it in 2/3 of it. I love spinach in lasagna.
>
> we'd call that manicotti using lasagna noodles, but we may
> also not use lasagna noodles at times. i like it any
> way it gets made.
>
> there's no way Mom will ever bother to stuff the manicotti
> noodles ever again.
>
>
> songbird
>
No need to stuff manicotti noodles. Make something akin to crepes, fill
and roll up.

Jill

On 01/02/2021 15:55, jmcquown wrote:
> On 1/31/2021 9:00 AM, songbird wrote:
>> BryanGSimmons wrote:
>>> I'm making baked lasagna, and my son isn't sure he'll like it with added
>>> spinach, so I'm only putting it in 2/3 of it.Â* I love spinach in
>>> lasagna.
>> Â*Â* we'd call that manicotti using lasagna noodles, but we may
>> also not use lasagna noodles at times.Â* Â* i like it any
>> way it gets made.
>> Â*Â* there's no way Mom will ever bother to stuff the manicotti
>> noodles ever again.
>>
> No need to stuff manicotti noodles.Â* Make something akin to crepes, fill
> and roll up.
>
Crepes, or simply mix up your own pasta, take a lump of it, and roll it
out like a very thin pie crust. But I do like the crepe idea!

On 2/1/2021 11:00 AM, S Viemeister wrote:
> On 01/02/2021 15:55, jmcquown wrote:
>> On 1/31/2021 9:00 AM, songbird wrote:
>>> BryanGSimmons wrote:
>>>> I'm making baked lasagna, and my son isn't sure he'll like it with
>>>> added
>>>> spinach, so I'm only putting it in 2/3 of it.Â* I love spinach in
>>>> lasagna.
>>> Â*Â* we'd call that manicotti using lasagna noodles, but we may
>>> also not use lasagna noodles at times.Â* Â* i like it any
>>> way it gets made.
>>> Â*Â* there's no way Mom will ever bother to stuff the manicotti
>>> noodles ever again.
>>>
>> No need to stuff manicotti noodles.Â* Make something akin to crepes,
>> fill and roll up.
>>
> Crepes, or simply mix up your own pasta, take a lump of it, and roll it
> out like a very thin pie crust. But I do like the crepe idea!
>
This is from a recipe from Jeff Smith's first cookbook (The Frugal
Gourmet) for canneloni. Canneloni and manicotti noodles are very
similar so the same concept applies.

Noodles:

3 eggs
1 c. water
1 c. flour
salt to taste
peanut oil* (for oiling the pan)

Place the eggs in a blender with the water, flour and salt. Blend until
smooth. Place 2-3 Tablespoons of this batter in a heated lightly oiled
crepe or omelet pan. (*use any neutral oil) Cook on one side only
until dry on the top. These should not be at all browned or too dry, so
the pan should not be too hot. Remove each noodle from the pan and
separate the cooked noodles with waxed paper.

Proceed from there with the filling of choice, roll up like a burrito
and place in a baking dish, seam side down and go from there.

No need to boil tube pasta and then worry about it splitting when you
attempt to stuff it. Works a treat!

Jill

On 1/31/2021 4:37 AM, Master Bruce wrote:
> On Sun, 31 Jan 2021 02:19:27 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> On Sunday, January 31, 2021 at 5:13:11 AM UTC-5, Master Bruce wrote:
>>> On Sun, 31 Jan 2021 02:06:16 -0800 (PST), Cindy Hamilton
>>> > wrote:
>>>
>>>> On Saturday, January 30, 2021 at 8:34:50 PM UTC-5, Master Bruce wrote:
>>>>> On Sat, 30 Jan 2021 17:41:43 -0600, BryanGSimmons
>>>>> > wrote:
>>>>>
>>>>>> I'm making baked lasagna, and my son isn't sure he'll like it with added
>>>>>> spinach, so I'm only putting it in 2/3 of it. I love spinach in lasagna.
>>>>> Isn't sure if he'll like it with spinach... Ghe ghe. How is the
>>>>> snowflake going to cope with life when he moves out?
>>>>
>>>> The same way all of us cope. By cooking what we like and not
>>>> what we don't like.
>>> I wasn't just referring to food
>>
>> Allow me to rephrase, then.
>>
>> The same way all of us cope. By avoiding situations that make us
>> uncomfortable and seeking situations that make us happy.
>
> It can be a tough world out there for a snowflake, you know.
>
Especially if it warms up.

--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

On 1/30/2021 8:48 PM, BryanGSimmons wrote:
> On 1/30/2021 7:34 PM, Master Bruce wrote:
>> On Sat, 30 Jan 2021 17:41:43 -0600, BryanGSimmons
>> > wrote:
>>
>>> I'm making baked lasagna, and my son isn't sure he'll like it with added
>>> spinach, so I'm only putting it in 2/3 of it.Â* I love spinach in
>>> lasagna.
>>
>> Isn't sure if he'll like it with spinach... Ghe ghe. How is the
>> snowflake going to cope with life when he moves out?
>>
> He's not a snowflake, but I really try to please every person with my
> cooking.Â* Sometimes that means making small allowances.Â* Because some of
> it is going to my wife's parents, I didn't put any aged cheese in it. MY
> MIL believes that aged cheeses make her more likely to get a migraine.
> I also undersalt.Â* It's got nothing to do with health, but my wife
> prefers less salt, so most meals my son and I go for the salt before
> even tasting.
>
> I can be arrogant and sometimes an asshole, but I am a generous cook.
>
Pay no attention to the troll behind the curtain. Bruce doesn't cook.
The only reason Bruce is here is to snipe at people.

Jill

On 1/31/2021 12:21 PM, US Janet wrote:
> On Sat, 30 Jan 2021 17:41:43 -0600, BryanGSimmons
> > wrote:
>
>> I'm making baked lasagna, and my son isn't sure he'll like it with added
>> spinach, so I'm only putting it in 2/3 of it. I love spinach in lasagna.
>>
>> --Bryan
>
> Why didn't you put the spinach between layers where it couldn't be
> seen or mix it in with the cheese between layers.
> Janet US
>
Because I'm not a shitty parent.

--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

On Mon, 1 Feb 2021 11:48:52 -0500, jmcquown wrote:

> On 1/30/2021 8:48 PM, BryanGSimmons wrote:
>> On 1/30/2021 7:34 PM, Master Bruce wrote:
>>> On Sat, 30 Jan 2021 17:41:43 -0600, BryanGSimmons
>>> > wrote:
>>>
>>>> I'm making baked lasagna, and my son isn't sure he'll like it with added
>>>> spinach, so I'm only putting it in 2/3 of it.* I love spinach in
>>>> lasagna.
>>>
>>> Isn't sure if he'll like it with spinach... Ghe ghe. How is the
>>> snowflake going to cope with life when he moves out?
>>>
>> He's not a snowflake, but I really try to please every person with my
>> cooking.* Sometimes that means making small allowances.* Because some of
>> it is going to my wife's parents, I didn't put any aged cheese in it. MY
>> MIL believes that aged cheeses make her more likely to get a migraine.
>> I also undersalt.* It's got nothing to do with health, but my wife
>> prefers less salt, so most meals my son and I go for the salt before
>> even tasting.
>>
>> I can be arrogant and sometimes an asshole, but I am a generous cook.
>>
> Pay no attention to the troll behind the curtain. Bruce doesn't cook.
> The only reason Bruce is here is to snipe at people.
>
> Jill

Which Bruce?

On Monday, February 1, 2021 at 11:30:20 Graham wrote>

>AM UTC-6, mcquown wrote:
>
> > On 1/30/2021 8:48 PM, BryanGSimmons wrote:
> >> On 1/30/2021 7:34 PM, Master Bruce wrote:
> >>> On Sat, 30 Jan 2021 17:41:43 -0600, BryanGSimmons
> >>> > wrote:
> >>>
> >>>> I'm making baked lasagna, and my son isn't sure he'll like it with added
> >>>> spinach, so I'm only putting it in 2/3 of it. I love spinach in
> >>>> lasagna.
> >>>
> >>> Isn't sure if he'll like it with spinach... Ghe ghe. How is the
> >>> snowflake going to cope with life when he moves out?
> >>>
> >> He's not a snowflake, but I really try to please every person with my
> >> cooking. Sometimes that means making small allowances. Because some of
> >> it is going to my wife's parents, I didn't put any aged cheese in it. MY
> >> MIL believes that aged cheeses make her more likely to get a migraine.
> >> I also undersalt. It's got nothing to do with health, but my wife
> >> prefers less salt, so most meals my son and I go for the salt before
> >> even tasting.
> >>
> >> I can be arrogant and sometimes an asshole, but I am a generous cook.
> >>
> > Pay no attention to the troll behind the curtain. Bruce doesn't cook.
> > The only reason Bruce is here is to snipe at people.
> >
> > Jill
> Which Bruce?


Both trolls, but the "fake" Bruce is far superiour to the "real"...

--
Best
Greg

On Mon, 1 Feb 2021 09:48:30 -0500, Ed Pawlowski > wrote:

>On 2/1/2021 8:45 AM, Gary wrote:
>> Taxed and Spent wrote:
>>> cshenk wrote:
>>>> No shit.Â* He's wasting our time here.
>>
>>> But don't we come here just to waste time?
>>
>> Nailed it!Â*
>>
>>
>>
>Nah. I only come here for the conversation with serious foodies about
>cooking, recipes, other food tips. On a good day there can be as many
>as 3 posts like that.

Yes, sorry, I'll try to do more than 3.

On Mon, 1 Feb 2021 10:03:46 -0500, Dave Smith
> wrote:

>On 2021-02-01 9:48 a.m., Ed Pawlowski wrote:
>> On 2/1/2021 8:45 AM, Gary wrote:
>>> Taxed and Spent wrote:
>>>> cshenk wrote:
>>>>> No shit.Â* He's wasting our time here.
>>>
>>>> But don't we come here just to waste time?
>>>
>>> Nailed it!Â*
>>>
>>>
>>>
>> Nah.Â* I only come here for the conversation with serious foodies about
>> cooking, recipes, other food tips.Â* On a good day there can be as many
>> as 3 posts like that.
>
>It's like watching hockey. There is a lot of fighting and once in a
>while a game breaks out.

Says Megabitch.

On Mon, 1 Feb 2021 11:48:52 -0500, jmcquown >
wrote:

>On 1/30/2021 8:48 PM, BryanGSimmons wrote:
>> On 1/30/2021 7:34 PM, Master Bruce wrote:
>>> On Sat, 30 Jan 2021 17:41:43 -0600, BryanGSimmons
>>> > wrote:
>>>
>>>> I'm making baked lasagna, and my son isn't sure he'll like it with added
>>>> spinach, so I'm only putting it in 2/3 of it.Â* I love spinach in
>>>> lasagna.
>>>
>>> Isn't sure if he'll like it with spinach... Ghe ghe. How is the
>>> snowflake going to cope with life when he moves out?
>>>
>> He's not a snowflake, but I really try to please every person with my
>> cooking.Â* Sometimes that means making small allowances.Â* Because some of
>> it is going to my wife's parents, I didn't put any aged cheese in it. MY
>> MIL believes that aged cheeses make her more likely to get a migraine.
>> I also undersalt.Â* It's got nothing to do with health, but my wife
>> prefers less salt, so most meals my son and I go for the salt before
>> even tasting.
>>
>> I can be arrogant and sometimes an asshole, but I am a generous cook.
>>
>Pay no attention to the troll behind the curtain. Bruce doesn't cook.
>The only reason Bruce is here is to snipe at people.

Says McMegabitch.

On 1/30/2021 8:17 PM, Dave Smith wrote:
> On 2021-01-30 8:48 p.m., BryanGSimmons wrote:
>
>> He's not a snowflake, but I really try to please every person with my
>> cooking.Â* Sometimes that means making small allowances.Â* Because some
>> of it is going to my wife's parents, I didn't put any aged cheese in
>> it. MY MIL believes that aged cheeses make her more likely to get a
>> migraine. I also undersalt.Â* It's got nothing to do with health, but
>> my wife prefers less salt, so most meals my son and I go for the salt
>> before even tasting.
>
> I think that it has been pretty well established that most people have
> too much salt in their diet and probably need to cut back. I was
> supposed to be careful with salt for the last 10 years. Then last summer
> I was put on a salt free diet. I have found ways to improve the taste of
> meals without adding salt.I don't miss the salt now as much as I used
> to.Â* My son and his partner switched to low salt shortly after I had. A
> couple months later they went out for supper for the first time in a
> while and they found the restaurant food to be very salty.
>
>>
>> I can be arrogant and sometimes an asshole, but I am a generous cook.
>>
>

"Most people" have no problem tolerating salt.

--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

On 2/1/2021 12:30 PM, Graham wrote:
> On Mon, 1 Feb 2021 11:48:52 -0500, jmcquown wrote:
>
>> On 1/30/2021 8:48 PM, BryanGSimmons wrote:
>>> On 1/30/2021 7:34 PM, Master Bruce wrote:
>>>> On Sat, 30 Jan 2021 17:41:43 -0600, BryanGSimmons
>>>> > wrote:
>>>>
>>>>> I'm making baked lasagna, and my son isn't sure he'll like it with added
>>>>> spinach, so I'm only putting it in 2/3 of it.Â* I love spinach in
>>>>> lasagna.
>>>>
>>>> Isn't sure if he'll like it with spinach... Ghe ghe. How is the
>>>> snowflake going to cope with life when he moves out?
>>>>
>>> He's not a snowflake, but I really try to please every person with my
>>> cooking.Â* Sometimes that means making small allowances.Â* Because some of
>>> it is going to my wife's parents, I didn't put any aged cheese in it. MY
>>> MIL believes that aged cheeses make her more likely to get a migraine.
>>> I also undersalt.Â* It's got nothing to do with health, but my wife
>>> prefers less salt, so most meals my son and I go for the salt before
>>> even tasting.
>>>
>>> I can be arrogant and sometimes an asshole, but I am a generous cook.
>>>
>> Pay no attention to the troll behind the curtain. Bruce doesn't cook.
>> The only reason Bruce is here is to snipe at people.
>>
>> Jill
>
> Which Bruce?
>
I cannot tell. My killfiles get rid of all the variations of Bruce. I
reply to the replies to the invisible poster.

Jill

jmcquown wrote:
....
> No need to stuff manicotti noodles. Make something akin to crepes, fill
> and roll up.

she has used lasagna noodles precooked like that
once and decided that was too much work too so it
won't happen again either.


songbird

On 1/30/2021 6:17 PM, Dave Smith wrote:
> On 2021-01-30 8:48 p.m., BryanGSimmons wrote:
>
>> He's not a snowflake, but I really try to please every person with my
>> cooking.Â* Sometimes that means making small allowances.Â* Because some of
>> it is going to my wife's parents, I didn't put any aged cheese in it. MY
>> MIL believes that aged cheeses make her more likely to get a migraine.
>> I also undersalt.Â* It's got nothing to do with health, but my wife
>> prefers less salt, so most meals my son and I go for the salt before
>> even tasting.
>
> I think that it has been pretty well established that most people have
> too much salt in their diet and probably need to cut back. I was
> supposed to be careful with salt for the last 10 years. Then last summer
> I was put on a salt free diet. I have found ways to improve the taste of
> meals without adding salt.I don't miss the salt now as much as I used
> to. My son and his partner switched to low salt shortly after I had. A
> couple months later they went out for supper for the first time in a
> while and they found the restaurant food to be very salty.
>
>

It has not been established at all. It is yet another made up issue
that people jumped on and accepted without any evidence. Sure, a FEW
people have a salt issue, but most do not. Just because you take more
salt than the minimum your body requires does not make it a problem.

Master Bruce wrote:
> On Mon, 1 Feb 2021 10:03:46 -0500, Dave Smith
> > wrote:
>
>> On 2021-02-01 9:48 a.m., Ed Pawlowski wrote:
>>> On 2/1/2021 8:45 AM, Gary wrote:
>>>> Taxed and Spent wrote:
>>>>> cshenk wrote:
>>>>>> No shit.Â* He's wasting our time here.
>>>>
>>>>> But don't we come here just to waste time?
>>>>
>>>> Nailed it!Â*
>>>>
>>>>
>>>>
>>> Nah.Â* I only come here for the conversation with serious foodies about
>>> cooking, recipes, other food tips.Â* On a good day there can be as many
>>> as 3 posts like that.
>>
>> It's like watching hockey. There is a lot of fighting and once in a
>> while a game breaks out.
>
> Says Megabitch.
>

<*SNIFF*>

Master Bruce wrote:
> On Mon, 1 Feb 2021 11:48:52 -0500, jmcquown >
> wrote:
>
>> On 1/30/2021 8:48 PM, BryanGSimmons wrote:
>>> On 1/30/2021 7:34 PM, Master Bruce wrote:
>>>> On Sat, 30 Jan 2021 17:41:43 -0600, BryanGSimmons
>>>> > wrote:
>>>>
>>>>> I'm making baked lasagna, and my son isn't sure he'll like it with added
>>>>> spinach, so I'm only putting it in 2/3 of it.Â* I love spinach in
>>>>> lasagna.
>>>>
>>>> Isn't sure if he'll like it with spinach... Ghe ghe. How is the
>>>> snowflake going to cope with life when he moves out?
>>>>
>>> He's not a snowflake, but I really try to please every person with my
>>> cooking.Â* Sometimes that means making small allowances.Â* Because some of
>>> it is going to my wife's parents, I didn't put any aged cheese in it. MY
>>> MIL believes that aged cheeses make her more likely to get a migraine.
>>> I also undersalt.Â* It's got nothing to do with health, but my wife
>>> prefers less salt, so most meals my son and I go for the salt before
>>> even tasting.
>>>
>>> I can be arrogant and sometimes an asshole, but I am a generous cook.
>>>
>> Pay no attention to the troll behind the curtain. Bruce doesn't cook.
>> The only reason Bruce is here is to snipe at people.
>
> Says McMegabitch.
>

Says the master butt sniffer.

On 2/1/2021 2:11 PM, songbird wrote:
> jmcquown wrote:
> ...
>> No need to stuff manicotti noodles. Make something akin to crepes, fill
>> and roll up.
>
> she has used lasagna noodles precooked like that
> once and decided that was too much work too so it
> won't happen again either.
>
>
> songbird
>
Oh well. Simply offered a tasty and fairly simple alternative.

Jill

On Mon, 1 Feb 2021 11:48:52 -0500, jmcquown >
wrote:

>On 1/30/2021 8:48 PM, BryanGSimmons wrote:
>> On 1/30/2021 7:34 PM, Master Bruce wrote:
>>> On Sat, 30 Jan 2021 17:41:43 -0600, BryanGSimmons
>>> > wrote:
>>>
>>>> I'm making baked lasagna, and my son isn't sure he'll like it with added
>>>> spinach, so I'm only putting it in 2/3 of it.* I love spinach in
>>>> lasagna.
>>>
>>> Isn't sure if he'll like it with spinach... Ghe ghe. How is the
>>> snowflake going to cope with life when he moves out?
>>>
>> He's not a snowflake, but I really try to please every person with my
>> cooking.* Sometimes that means making small allowances.* Because some of
>> it is going to my wife's parents, I didn't put any aged cheese in it. MY
>> MIL believes that aged cheeses make her more likely to get a migraine.
>> I also undersalt.* It's got nothing to do with health, but my wife
>> prefers less salt, so most meals my son and I go for the salt before
>> even tasting.
>>
>> I can be arrogant and sometimes an asshole, but I am a generous cook.
>>
>Pay no attention to the troll behind the curtain. Bruce doesn't cook.
>The only reason Bruce is here is to snipe at people.

Correct. And thank you for being accurate.

On Tue, 02 Feb 2021 05:38:33 +1100, Master Bruce
> wrote:

>On Mon, 1 Feb 2021 11:48:52 -0500, jmcquown >
>wrote:
>
>>On 1/30/2021 8:48 PM, BryanGSimmons wrote:
>>> On 1/30/2021 7:34 PM, Master Bruce wrote:
>>>> On Sat, 30 Jan 2021 17:41:43 -0600, BryanGSimmons
>>>> > wrote:
>>>>
>>>>> I'm making baked lasagna, and my son isn't sure he'll like it with added
>>>>> spinach, so I'm only putting it in 2/3 of it.* I love spinach in
>>>>> lasagna.
>>>>
>>>> Isn't sure if he'll like it with spinach... Ghe ghe. How is the
>>>> snowflake going to cope with life when he moves out?
>>>>
>>> He's not a snowflake, but I really try to please every person with my
>>> cooking.* Sometimes that means making small allowances.* Because some of
>>> it is going to my wife's parents, I didn't put any aged cheese in it. MY
>>> MIL believes that aged cheeses make her more likely to get a migraine.
>>> I also undersalt.* It's got nothing to do with health, but my wife
>>> prefers less salt, so most meals my son and I go for the salt before
>>> even tasting.
>>>
>>> I can be arrogant and sometimes an asshole, but I am a generous cook.
>>>
>>Pay no attention to the troll behind the curtain. Bruce doesn't cook.
>>The only reason Bruce is here is to snipe at people.
>
>Says McMegabitch.

You just exposed yourself for who you really are.

BryanGSimmons > writes:

> I'm making baked lasagna, and my son isn't sure he'll like it with
> added spinach, so I'm only putting it in 2/3 of it. I love spinach in
> lasagna.
>
> --Bryan

Do what I do. When cooking for finicky family, the ingredient gets
blended in. Food processor + another fluid. Next thing yo know it's so
embedded that it's not visible or noticed. "Hey, what's that green?"
Oh that's parsley.

I do that with onion. My life loves, I mean hates, onion.

--
Daniel
Visit me at: gopher://gcpp.world

BryanGSimmons > writes:

> On 1/30/2021 5:51 PM, Dave Smith wrote:
>> On 2021-01-30 6:41 p.m., BryanGSimmons wrote:
>>> I'm making baked lasagna, and my son isn't sure he'll like it with
>>> added spinach, so I'm only putting it in 2/3 of it.Â* I love spinach
>>> in lasagna.
>>>
>> Â*It should be excellent with spinach in it.
>> I made a pizza. I subbed 1/2 aÂ* cup of whole wheat, which is about
>> the most whole wheat I can handle in a pizza crust.Â* Toppings were
>> red onion. chopped red and green peppers, mushrooms hot pepper andÂ*
>> mozzarella.
>>
> The assemblage:
> https://www.flickr.com/photos/361781...posted-public/

Looks delicious. Did you mix anything in with the cottage cheese?

--
Daniel
Visit me at: gopher://gcpp.world

On 2/2/2021 3:20 AM, Daniel wrote:
> BryanGSimmons > writes:
>
>> I'm making baked lasagna, and my son isn't sure he'll like it with
>> added spinach, so I'm only putting it in 2/3 of it. I love spinach in
>> lasagna.
>>
>> --Bryan
>
> Do what I do. When cooking for finicky family, the ingredient gets
> blended in. Food processor + another fluid. Next thing yo know it's so
> embedded that it's not visible or noticed. "Hey, what's that green?"
> Oh that's parsley.
>
> I do that with onion. My life loves, I mean hates, onion.
>
His son is not a "child" any longer. He may learn to like spinach.
Bryan said his son isn't so sure... there's hope yet. No need to
trick him into eating.

I only like onion if it is very finely minced and cooked until soft.
It's not the taste of onion I dislike, it's the texture.

I'm pretty sure your wife knows there is onion in whatever you're cooking.

Jill

On 2/1/2021 1:44 PM, jmcquown wrote:

> On 2/1/2021 12:30 PM, Graham wrote:
>> Which Bruce?
>>
> I cannot tell. My killfiles get rid of all the variations of Bruce. I
> reply to the replies to the invisible poster.

That renders your killfile stupid, imo.
Just read his original posts and respond to him. He's here.