I picked up a small chicken the other day and planned to roast it for
supper tonight. I had a big bottle of Pirri Pirri sauce from Costco. I
split the chicken in half, smeared it with the Piri Piri and let it sit
for about an hour and a half. I popped it into a 400F oven for an hour.
My wife par boiled a couple potatoes and tossed them in a pan with some
oil and put them in with the chicken. After the chicken came out of the
oven she steamed some asparagus and some green beans.


Everything turned out great. The chicken was amazing.

Pardon the heck out of me if I didn't bother taking and posting photos
for Sheldon to disparage.

On Sun, 31 Jan 2021 Dave Smith wrote:
>
>I picked up a small chicken the other day and planned to roast it for
>supper tonight. I had a big bottle of Pirri Pirri sauce from Costco. I
>split the chicken in half, smeared it with the Piri Piri and let it sit
>for about an hour and a half. I popped it into a 400F oven for an hour.
>My wife par boiled a couple potatoes and tossed them in a pan with some
>oil and put them in with the chicken. After the chicken came out of the
>oven she steamed some asparagus and some green beans.
>
>Everything turned out great. The chicken was amazing.
>
>Pardon the heck out of me if I didn't bother taking and posting photos
>for Sheldon to disparage.

I can't disparage photos for an "amazing" meal that never happened...
nothing you've posted happened, and has nothing to do with me, you've
never posted even one picture of anything you've claimed to have
cooked or anything you have claimed to have done... I don't believe
you know how to ride a bicycle simply because we've never seen you
riding one or even next to one. I've posted pictures of our bicycles
but you don't own a bike. I think you are a canuck cripple in a wheel
chair or in a reclining hospital bed dreaming about pickled
balls. You are definitely a faker. I'm believing that YOU are your
big niece... everything you've ever said about her is all about YOU!

On Sun, 31 Jan 2021 21:06:20 -0500, Sheldon Martin >
wrote:

>On Sun, 31 Jan 2021 Dave Smith wrote:
>>
>>I picked up a small chicken the other day and planned to roast it for
>>supper tonight. I had a big bottle of Pirri Pirri sauce from Costco. I
>>split the chicken in half, smeared it with the Piri Piri and let it sit
>>for about an hour and a half. I popped it into a 400F oven for an hour.
>>My wife par boiled a couple potatoes and tossed them in a pan with some
>>oil and put them in with the chicken. After the chicken came out of the
>>oven she steamed some asparagus and some green beans.
>>
>>Everything turned out great. The chicken was amazing.
>>
>>Pardon the heck out of me if I didn't bother taking and posting photos
>>for Sheldon to disparage.
>
>I can't disparage photos for an "amazing" meal that never happened...
>nothing you've posted happened, and has nothing to do with me, you've
>never posted even one picture of anything you've claimed to have
>cooked or anything you have claimed to have done... I don't believe
>you know how to ride a bicycle simply because we've never seen you
>riding one or even next to one. I've posted pictures of our bicycles
>but you don't own a bike. I think you are a canuck cripple in a wheel
>chair or in a reclining hospital bed dreaming about pickled
>balls. You are definitely a faker. I'm believing that YOU are your
>big niece... everything you've ever said about her is all about YOU!

That's an interesting new perspective. Dave Smith IS Big Niece. I like
it.

Master Bruce wrote:
> On Sun, 31 Jan 2021 21:06:20 -0500, Sheldon Martin >
> wrote:
>
>> On Sun, 31 Jan 2021 Dave Smith wrote:
>>>
>>> I picked up a small chicken the other day and planned to roast it for
>>> supper tonight. I had a big bottle of Pirri Pirri sauce from Costco. I
>>> split the chicken in half, smeared it with the Piri Piri and let it sit
>>> for about an hour and a half. I popped it into a 400F oven for an hour.
>>> My wife par boiled a couple potatoes and tossed them in a pan with some
>>> oil and put them in with the chicken. After the chicken came out of the
>>> oven she steamed some asparagus and some green beans.
>>>
>>> Everything turned out great. The chicken was amazing.
>>>
>>> Pardon the heck out of me if I didn't bother taking and posting photos
>>> for Sheldon to disparage.
>>
>> I can't disparage photos for an "amazing" meal that never happened...
>> nothing you've posted happened, and has nothing to do with me, you've
>> never posted even one picture of anything you've claimed to have
>> cooked or anything you have claimed to have done... I don't believe
>> you know how to ride a bicycle simply because we've never seen you
>> riding one or even next to one. I've posted pictures of our bicycles
>> but you don't own a bike. I think you are a canuck cripple in a wheel
>> chair or in a reclining hospital bed dreaming about pickled
>> balls. You are definitely a faker. I'm believing that YOU are your
>> big niece... everything you've ever said about her is all about YOU!
>
> That's an interesting new perspective. Dave Smith IS Big Niece. I like
> it.
>

You always prefer two assholes to sniff versus doing a single!

Sheldon Martin wrote:
> On Sun, 31 Jan 2021 Dave Smith wrote:
>>
>> I picked up a small chicken the other day and planned to roast it for
>> supper tonight. I had a big bottle of Pirri Pirri sauce from Costco. I
>> split the chicken in half, smeared it with the Piri Piri and let it sit
>> for about an hour and a half. I popped it into a 400F oven for an hour.
>> My wife par boiled a couple potatoes and tossed them in a pan with some
>> oil and put them in with the chicken. After the chicken came out of the
>> oven she steamed some asparagus and some green beans.
>>
>> Everything turned out great. The chicken was amazing.
>>
>> Pardon the heck out of me if I didn't bother taking and posting photos
>> for Sheldon to disparage.
>
> I can't disparage photos for an "amazing" meal that never happened...
> nothing you've posted happened, and has nothing to do with me, you've
> never posted even one picture of anything you've claimed to have
> cooked or anything you have claimed to have done... I don't believe
> you know how to ride a bicycle simply because we've never seen you
> riding one or even next to one. I've posted pictures of our bicycles
> but you don't own a bike. I think you are a canuck cripple in a wheel
> chair or in a reclining hospital bed dreaming about pickled
> balls. You are definitely a faker. I'm believing that YOU are your
> big niece... everything you've ever said about her is all about YOU!
>

Weren't yoose all horny over the big niece Popeye?

On Sunday, January 31, 2021 at 3:41:07 PM UTC-10, Dave Smith wrote:
> I picked up a small chicken the other day and planned to roast it for
> supper tonight. I had a big bottle of Pirri Pirri sauce from Costco. I
> split the chicken in half, smeared it with the Piri Piri and let it sit
> for about an hour and a half. I popped it into a 400F oven for an hour.
> My wife par boiled a couple potatoes and tossed them in a pan with some
> oil and put them in with the chicken. After the chicken came out of the
> oven she steamed some asparagus and some green beans.
>
>
> Everything turned out great. The chicken was amazing.
>
> Pardon the heck out of me if I didn't bother taking and posting photos
> for Sheldon to disparage.
We went to a steak house - Taiwanese style. It was served on a sizzling platter with spaghetti noodles, and a fried egg. The food came with a cabbage salad, corn soup, and a shaved ice. That was pretty radical.

https://photos.app.goo.gl/JH3tgdvW6m4kwd5x7

On Sun, 31 Jan 2021 22:22:43 -0800 (PST), dsi1
> wrote:

>On Sunday, January 31, 2021 at 3:41:07 PM UTC-10, Dave Smith wrote:
>> I picked up a small chicken the other day and planned to roast it for
>> supper tonight. I had a big bottle of Pirri Pirri sauce from Costco. I
>> split the chicken in half, smeared it with the Piri Piri and let it sit
>> for about an hour and a half. I popped it into a 400F oven for an hour.
>> My wife par boiled a couple potatoes and tossed them in a pan with some
>> oil and put them in with the chicken. After the chicken came out of the
>> oven she steamed some asparagus and some green beans.
>>
>>
>> Everything turned out great. The chicken was amazing.
>>
>> Pardon the heck out of me if I didn't bother taking and posting photos
>> for Sheldon to disparage.
>We went to a steak house - Taiwanese style. It was served on a sizzling platter with spaghetti noodles, and a fried egg. The food came with a cabbage salad, corn soup, and a shaved ice. That was pretty radical.
>
>https://photos.app.goo.gl/JH3tgdvW6m4kwd5x7

There must be too much beef in Hawaii and they're trying to get rid of
it.

"dsi1" wrote in message
...


We went to a steak house - Taiwanese style. It was served on a sizzling
platter with spaghetti noodles, and a fried egg. The food came with a
cabbage salad, corn soup, and a shaved ice. That was pretty radical.

https://photos.app.goo.gl/JH3tgdvW6m4kwd5x7

===

Was all that for one person?????

Wow! It would take me all my time to eat one of those steaks)

On Mon, 1 Feb 2021 09:28:39 -0000, "Ophelia" >
wrote:

>"dsi1" wrote in message
...
>
>
>We went to a steak house - Taiwanese style. It was served on a sizzling
>platter with spaghetti noodles, and a fried egg. The food came with a
>cabbage salad, corn soup, and a shaved ice. That was pretty radical.
>
>https://photos.app.goo.gl/JH3tgdvW6m4kwd5x7
>
>===
>
> Was all that for one person?????
>
> Wow! It would take me all my time to eat one of those steaks)

Maybe we've just found out why Americans are always so hyper. It's all
that meat.

On 2/1/2021 5:53 AM, Master Bruce wrote:
> On Mon, 1 Feb 2021 09:28:39 -0000, "Ophelia" >
> wrote:
>
>> "dsi1" wrote in message
>> ...
>>
>>
>> We went to a steak house - Taiwanese style. It was served on a sizzling
>> platter with spaghetti noodles, and a fried egg. The food came with a
>> cabbage salad, corn soup, and a shaved ice. That was pretty radical.
>>
>> https://photos.app.goo.gl/JH3tgdvW6m4kwd5x7
>>
>> ===
>>
>> Was all that for one person?????
>>
>> Wow! It would take me all my time to eat one of those steaks)
>
> Maybe we've just found out why Americans are always so hyper. It's all
> that meat.
>
That's a very odd meal. Way to much meat and just a few bites of the sides.

Gary wrote:

> On 2/1/2021 5:53 AM, Master Bruce wrote:
> > On Mon, 1 Feb 2021 09:28:39 -0000, "Ophelia"
> > > wrote:
> >
> > > "dsi1" wrote in message
> > > ...
> > >
> > >
> > > We went to a steak house - Taiwanese style. It was served on a
> > > sizzling platter with spaghetti noodles, and a fried egg. The
> > > food came with a cabbage salad, corn soup, and a shaved ice. That
> > > was pretty radical.
> > >
> > > https://photos.app.goo.gl/JH3tgdvW6m4kwd5x7
> > >
> > > ===
> > >
> >> Was all that for one person?????
> > >
> >> Wow! It would take me all my time to eat one of those steaks)
> >
> > Maybe we've just found out why Americans are always so hyper. It's
> > all that meat.
> >
> That's a very odd meal. Way to much meat and just a few bites of the
> sides.

From his post, there are other sides but not shown. I suspect doggie
bag for some of the meat?

On Mon, 01 Feb 2021 21:53:25 +1100, Master Bruce
> wrote:

>On Mon, 1 Feb 2021 09:28:39 -0000, "Ophelia" >
>wrote:
>
>>"dsi1" wrote in message
...
>>
>>
>>We went to a steak house - Taiwanese style. It was served on a sizzling
>>platter with spaghetti noodles, and a fried egg. The food came with a
>>cabbage salad, corn soup, and a shaved ice. That was pretty radical.
>>
>>https://photos.app.goo.gl/JH3tgdvW6m4kwd5x7
>>
>>===
>>
>> Was all that for one person?????
>>
>> Wow! It would take me all my time to eat one of those steaks)
>
>Maybe we've just found out why Americans are always so hyper. It's all
>that meat.

What meat, that's barely enough to feed a cat, our ferals each
eat two large 5.5 oz cans of Friskies with gravy at a sitting plus
snack on dried all day and then come back begging for another can an
hour later, they hunt all night. Those pieces of meat look barely
enough to grind for one of my mommy burgers. It looks like more than
there is because they're floating in all that gravy... doesn't look
appetizing to me with all that slop sink gravy but to each their own.
Those who are well fed don't become hyper, underfed/poorlyfed
is the cause of being hyper.

On Mon, 01 Feb 2021 14:24:32 -0500, Sheldon Martin >
wrote:

>On Mon, 01 Feb 2021 21:53:25 +1100, Master Bruce
> wrote:
>>
>>Maybe we've just found out why Americans are always so hyper. It's all
>>that meat.
>
>What meat, that's barely enough to feed a cat, our ferals each
>eat two large 5.5 oz cans of Friskies with gravy at a sitting plus
>snack on dried all day and then come back begging for another can an
>hour later, they hunt all night. Those pieces of meat look barely
>enough to grind for one of my mommy burgers. It looks like more than
>there is because they're floating in all that gravy... doesn't look
>appetizing to me with all that slop sink gravy but to each their own.
>Those who are well fed don't become hyper, underfed/poorlyfed
>is the cause of being hyper.

Too much meat makes little Americans hop around like a pogo stick.

"Master Bruce" wrote in message
...

On Mon, 1 Feb 2021 09:28:39 -0000, "Ophelia" >
wrote:

>"dsi1" wrote in message
...
>
>
>We went to a steak house - Taiwanese style. It was served on a sizzling
>platter with spaghetti noodles, and a fried egg. The food came with a
>cabbage salad, corn soup, and a shaved ice. That was pretty radical.
>
>https://photos.app.goo.gl/JH3tgdvW6m4kwd5x7
>
>===
>
> Was all that for one person?????
>
> Wow! It would take me all my time to eat one of those steaks)

Maybe we've just found out why Americans are always so hyper. It's all
that meat.

==

Gosh

On Mon, 1 Feb 2021 21:02:18 -0000, "Ophelia" >
wrote:

>
>
>"Master Bruce" wrote in message
.. .
>
>On Mon, 1 Feb 2021 09:28:39 -0000, "Ophelia" >
>wrote:
>
>>"dsi1" wrote in message
...
>>
>>
>>We went to a steak house - Taiwanese style. It was served on a sizzling
>>platter with spaghetti noodles, and a fried egg. The food came with a
>>cabbage salad, corn soup, and a shaved ice. That was pretty radical.
>>
>>https://photos.app.goo.gl/JH3tgdvW6m4kwd5x7
>>
>>===
>>
>> Was all that for one person?????
>>
>> Wow! It would take me all my time to eat one of those steaks)
>
>Maybe we've just found out why Americans are always so hyper. It's all
>that meat.
>
>==
>
> Gosh

Why don't you shock us all by saying something intelligent for once?
I dare you!!!

On Monday, February 1, 2021 at 4:28:46 AM UTC-5, Ophelia wrote:
> "dsi1" wrote in message
> ...
> We went to a steak house - Taiwanese style. It was served on a sizzling
> platter with spaghetti noodles, and a fried egg. The food came with a
> cabbage salad, corn soup, and a shaved ice. That was pretty radical.
>
> https://photos.app.goo.gl/JH3tgdvW6m4kwd5x7
> ===
>
> Was all that for one person?????
>
> Wow! It would take me all my time to eat one of those steaks)

Even if that was a single serving, the diner is under no obligation to eat
more than he wishes.

Ingredients are a relatively small proportion of the restaurant's cost to
produce a meal (although perhaps not so small in Hawaii). It's good
business sense to give the customer the feeling that he's getting value
for the dollar by providing large portions.

Cuisine minceur was roundly mocked for charging the earth for a
miniscule portion of food.

Cindy Hamilton

On Mon, 1 Feb 2021 03:21:39 -0800 (PST), Cindy Hamilton
> wrote:

>On Monday, February 1, 2021 at 4:28:46 AM UTC-5, Ophelia wrote:
>> "dsi1" wrote in message
>> ...
>> We went to a steak house - Taiwanese style. It was served on a sizzling
>> platter with spaghetti noodles, and a fried egg. The food came with a
>> cabbage salad, corn soup, and a shaved ice. That was pretty radical.
>>
>> https://photos.app.goo.gl/JH3tgdvW6m4kwd5x7
>> ===
>>
>> Was all that for one person?????
>>
>> Wow! It would take me all my time to eat one of those steaks)
>
>Even if that was a single serving, the diner is under no obligation to eat
>more than he wishes.
>
>Ingredients are a relatively small proportion of the restaurant's cost to
>produce a meal (although perhaps not so small in Hawaii). It's good
>business sense to give the customer the feeling that he's getting value
>for the dollar by providing large portions.
>
>Cuisine minceur was roundly mocked for charging the earth for a
>miniscule portion of food.

I don't know if many customers would like a dinner that's completely
out of balance. Maybe American meat eaters would like that?
"Vegetables? Oh, is that what that green stuff is? Yuck, gimme more
moo instead!" <spit>

"Cindy Hamilton" wrote in message
...

On Monday, February 1, 2021 at 4:28:46 AM UTC-5, Ophelia wrote:
> "dsi1" wrote in message
> ...
> We went to a steak house - Taiwanese style. It was served on a sizzling
> platter with spaghetti noodles, and a fried egg. The food came with a
> cabbage salad, corn soup, and a shaved ice. That was pretty radical.
>
> https://photos.app.goo.gl/JH3tgdvW6m4kwd5x7
> ===
>
> Was all that for one person?????
>
> Wow! It would take me all my time to eat one of those steaks)

Even if that was a single serving, the diner is under no obligation to eat
more than he wishes.

Ingredients are a relatively small proportion of the restaurant's cost to
produce a meal (although perhaps not so small in Hawaii). It's good
business sense to give the customer the feeling that he's getting value
for the dollar by providing large portions.

Cuisine minceur was roundly mocked for charging the earth for a
miniscule portion of food.

Cindy Hamilton

====

Fair enough!

On Mon, 1 Feb 2021 Cindy Hamilton wrote:
>On Monday, February 1, 2021 phelia wrote:
>> "dsi1" wrote in message
>>
>> We went to a steak house - Taiwanese style. It was served on a sizzling
>> platter with spaghetti noodles, and a fried egg. The food came with a
>> cabbage salad, corn soup, and a shaved ice. That was pretty radical.
>>
>> https://photos.app.goo.gl/JH3tgdvW6m4kwd5x7
>> ===
>>
>> Was all that for one person?????
>> Wow! It would take me all my time to eat one of those steaks)
>
>Even if that was a single serving, the diner is under no obligation to eat
>more than he wishes.
>
>Ingredients are a relatively small proportion of the restaurant's cost to
>produce a meal (although perhaps not so small in Hawaii). It's good
>business sense to give the customer the feeling that he's getting value
>for the dollar by providing large portions.
>
>Cuisine minceur was roundly mocked for charging the earth for a
>miniscule portion of food.
>
>Cindy Hamilton

There's no way for a restaurant to know a patron's appetite. Those
who want to eat less should order less, perhaps Ophelia would be wise
to order a child's portion. Today many eateries post photos of the
dishes they serve and one can always inquire about the quantity of
food served for a particular dish. However eateries portion according
to how much the average person eats, and they certainly don't want to
acquire the reputation of being chintzy on their portioning. And most
sane patrons eat how much they can and leave the rest or as most do
bring it home in a doggie bag. There's no reason to be rude and
behave like a spoiled brat complaining that the portion served is too
large... be a mench and eat how much you want, I've never heard of a
restaurant fining patrons for their left overs.
If I was invited for dinner and bitched that the amount of food I was
served was too much I would expect to never be invited again. Were I
not served enough I would never accept another invite. When I cook
for people I don't know I always cook a very generous amount and if
they eat seconds and thirds I take it as a supreme compliment that
they enjoy my cooking. My father would want his plate refilled 3-4
times, mom always thought that was the best compliment. Dad would ask
what's for dinner, mom always replied "Tank"... to indicate there'd be
more than enough to fill his tank.
Oh man is it snowing up here in the Northern Catskills, I suspect by
tomorrow morning we will have gotten 24". We already plowed and
shoveled twice. Now it's too dark for snow removal, tomorrow is
another day.

On 2/1/2021 4:53 PM, Sheldon Martin wrote:

> However eateries portion according
> to how much the average person eats, and they certainly don't want to
> acquire the reputation of being chintzy on their portioning. And most
> sane patrons eat how much they can and leave the rest or as most do
> bring it home in a doggie bag.

Exactly.

> If I was invited for dinner and bitched that the amount of food I was
> served was too much I would expect to never be invited again.

Again...Exactly. One should never bitch about the food when invited to
dinner. Not for any reason.

> Oh man is it snowing up here in the Northern Catskills, I suspect by
> tomorrow morning we will have gotten 24".

Send pics, Sheldar.

On 2/1/2021 6:21 AM, Cindy Hamilton wrote:
> Cuisine minceur was roundly mocked for charging the earth for a
> miniscule portion of food.
>
> Cindy Hamilton

I recall in the early 1980's my parents went to dinner with another
couple at one of the fancy restaurants in The Peabody Hotel in Memphis.
My parents didn't have huge appetites but my father told me he was
*stunned* at the miniscule portions. A tiny piece of meat, a couple of
boiled fingerling potatoes and maybe three haricot verts, oh so artfully
arranged on the plate. At a cost of about $80.

Jill

On 2/6/2021 8:59 AM, jmcquown wrote:
> On 2/1/2021 6:21 AM, Cindy Hamilton wrote:
>> Cuisine minceur was roundly mocked for charging the earth for a
>> miniscule portion of food.
>>
>> Cindy Hamilton
>
> I recall in the early 1980's my parents went to dinner with another
> couple at one of the fancy restaurants in The Peabody Hotel in Memphis.
> My parents didn't have huge appetites but my father told me he was
> *stunned* at the miniscule portions. A tiny piece of meat, a couple of
> boiled fingerling potatoes and maybe three haricot verts, oh so artfully
> arranged on the plate. At a cost of about $80.
>
> Jill
>


We had an event at a French restaurant, and after dinner and dessert a
number of people left the program to go out and get something to eat.

On Sat, 6 Feb 2021 11:59:06 -0500, jmcquown >
wrote:

>On 2/1/2021 6:21 AM, Cindy Hamilton wrote:
>> Cuisine minceur was roundly mocked for charging the earth for a
>> miniscule portion of food.
>>
>> Cindy Hamilton
>
>I recall in the early 1980's my parents went to dinner with another
>couple at one of the fancy restaurants in The Peabody Hotel in Memphis.
> My parents didn't have huge appetites but my father told me he was
>*stunned* at the miniscule portions. A tiny piece of meat, a couple of
>boiled fingerling potatoes and maybe three haricot verts, oh so artfully
>arranged on the plate. At a cost of about $80.

Nouvelle cuisine. From those days, I remember getting a hexagonal
black plate, with one strawberry on it.

On 2/6/2021 11:59 AM, jmcquown wrote:
> On 2/1/2021 6:21 AM, Cindy Hamilton wrote:
>> Cuisine minceur was roundly mocked for charging the earth for a
>> miniscule portion of food.
>>
>> Cindy Hamilton
>
> I recall in the early 1980's my parents went to dinner with another
> couple at one of the fancy restaurants in The Peabody Hotel in Memphis.
> My parents didn't have huge appetites but my father told me he was
> *stunned* at the miniscule portions. A tiny piece of meat, a couple of
> boiled fingerling potatoes and maybe three haricot verts, oh so artfully
> arranged on the plate. At a cost of about $80.

The fancy expensive restaurants are all about presentation (eye candy)
rather than a decent meal.

"Two small shrimp on a pile of grass - $20"

Some here have complained about getting too much food. Why? Just take
some home for a snack later if you can't eat it in the restaurant.

On Mon, 1 Feb 2021 09:28:39 -0000, "Ophelia" >
wrote:

>
>
>"dsi1" wrote in message
...
>
>
>We went to a steak house - Taiwanese style. It was served on a sizzling
>platter with spaghetti noodles, and a fried egg. The food came with a
>cabbage salad, corn soup, and a shaved ice. That was pretty radical.
>
>https://photos.app.goo.gl/JH3tgdvW6m4kwd5x7
>
>===
>
> Was all that for one person?????
>
> Wow! It would take me all my time to eat one of those steaks)

And people rag on me for making those disparaging remarks)
I don't think that's too much to eat, and a piece can be refrigerated
for a sandwich later... can even be sliced into a small pot of beef
and ****ghetti-brocolli soup... in fact that's what I'd do with that
entire plateful including all that gravy, with all that gravy it's
already a soup... only needs some 'shrooms.

On Mon, 01 Feb 2021 10:40:35 -0500, Sheldon Martin >
wrote:

>On Mon, 1 Feb 2021 09:28:39 -0000, "Ophelia" >
>wrote:
>
>>
>>
>>"dsi1" wrote in message
...
>>
>>
>>We went to a steak house - Taiwanese style. It was served on a sizzling
>>platter with spaghetti noodles, and a fried egg. The food came with a
>>cabbage salad, corn soup, and a shaved ice. That was pretty radical.
>>
>>https://photos.app.goo.gl/JH3tgdvW6m4kwd5x7
>>
>>===
>>
>> Was all that for one person?????
>>
>> Wow! It would take me all my time to eat one of those steaks)
>
>And people rag on me for making those disparaging remarks)

You'd say "That looks like a dog's dinner. After it's vomited!" No
comparison.

On Sunday, January 31, 2021 at 11:28:46 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
> We went to a steak house - Taiwanese style. It was served on a sizzling
> platter with spaghetti noodles, and a fried egg. The food came with a
> cabbage salad, corn soup, and a shaved ice. That was pretty radical.
>
> https://photos.app.goo.gl/JH3tgdvW6m4kwd5x7
> ===
>
> Was all that for one person?????
>
> Wow! It would take me all my time to eat one of those steaks)

The plate is probably smaller than you imagine. I ate half of the plate, which is typical. If it's a big plate of food, I'll eat 1/4 of the plate. After the meal, we were served some chopped ice with pineapples and syrup and some sweet/salty/sour plum powder. It was pretty good stuff.
https://photos.app.goo.gl/QeQqu3KHTzBMD3wQ7

"dsi1" wrote in message
...

On Sunday, January 31, 2021 at 11:28:46 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
> We went to a steak house - Taiwanese style. It was served on a sizzling
> platter with spaghetti noodles, and a fried egg. The food came with a
> cabbage salad, corn soup, and a shaved ice. That was pretty radical.
>
> https://photos.app.goo.gl/JH3tgdvW6m4kwd5x7
> ===
>
> Was all that for one person?????
>
> Wow! It would take me all my time to eat one of those steaks)

The plate is probably smaller than you imagine. I ate half of the plate,
which is typical. If it's a big plate of food, I'll eat 1/4 of the plate.
After the meal, we were served some chopped ice with pineapples and syrup
and some sweet/salty/sour plum powder. It was pretty good stuff.
https://photos.app.goo.gl/QeQqu3KHTzBMD3wQ7

===

OK sounds good to me))))

On Monday, February 1, 2021 at 11:07:02 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
> On Sunday, January 31, 2021 at 11:28:46 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> > We went to a steak house - Taiwanese style. It was served on a sizzling
> > platter with spaghetti noodles, and a fried egg. The food came with a
> > cabbage salad, corn soup, and a shaved ice. That was pretty radical.
> >
> > https://photos.app.goo.gl/JH3tgdvW6m4kwd5x7
> > ===
> >
> > Was all that for one person?????
> >
> > Wow! It would take me all my time to eat one of those steaks)
>
> The plate is probably smaller than you imagine. I ate half of the plate,
> which is typical. If it's a big plate of food, I'll eat 1/4 of the plate.
> After the meal, we were served some chopped ice with pineapples and syrup
> and some sweet/salty/sour plum powder. It was pretty good stuff.
> https://photos.app.goo.gl/QeQqu3KHTzBMD3wQ7
> ===
>
> OK sounds good to me))))

My guess is that the steak was sous vide steak which results in a perfectly cooked steak. The red powder on the ice is Chinese salted plum that's ground up and dyed red. We like to put it in all kinds of foods. The Mexicans have their own version which they call "chamoy." The Taiwanese also use it. It has yet to reach Europe and the mainland.
https://www.youtube.com/watch?v=lJm153i9UWU

On Sun, 31 Jan 2021 22:22:43 -0800 (PST), dsi1
> wrote:

>On Sunday, January 31, 2021 at 3:41:07 PM UTC-10, Dave Smith wrote:
>> I picked up a small chicken the other day and planned to roast it for
>> supper tonight. I had a big bottle of Pirri Pirri sauce from Costco. I
>> split the chicken in half, smeared it with the Piri Piri and let it sit
>> for about an hour and a half. I popped it into a 400F oven for an hour.
>> My wife par boiled a couple potatoes and tossed them in a pan with some
>> oil and put them in with the chicken. After the chicken came out of the
>> oven she steamed some asparagus and some green beans.
>>
>>
>> Everything turned out great. The chicken was amazing.
>>
>> Pardon the heck out of me if I didn't bother taking and posting photos
>> for Sheldon to disparage.
>We went to a steak house - Taiwanese style. It was served on a sizzling platter with spaghetti noodles, and a fried egg. The food came with a cabbage salad, corn soup, and a shaved ice. That was pretty radical.
>
>https://photos.app.goo.gl/JH3tgdvW6m4kwd5x7

Other than big rafts of meat drowning in too much gravy it looks good,
gravy could have been a brighter sparkly shade rather than that
dull/cloudy ecru. Would have been much more civilized with the meat
already sliced, thinly or julienned. That wee bit of brocolli does
nothing for me, a pile of caramelized onions with sauted green bell
peppers and bean sprouts would have been tastier, and wide egg noodles
with oyster sauce instead of that naked ****ghetti. That lonely
poached egg off to the side looks like an evicted Kootchie tumor. If
that's Taiwanese chow they will never see me there... I'm staying with
American Style Chinese cousine a la Archie Bunker (Chinks). Where's
my Fortune Cookie?
Let's not get all serious, I'm trying to have a good time on this
freezing snowy morning, was 10ºF earlier, now 20ºF, and report is
calling for ~20" of the white stuff here... already was out to plow
once, I've learned to push the snow a distance to make room for the
next dump. All I can do is hope the forecasters are wrong and the snow
stops sooner than they predict... sometimes that happens but could
happen they are wrong in the other direction. Already phoned to
cancel my dental appointment, just a routine cleaning, no emergency.

Dinner tonight looks like sliced kielbasa on seeded rye, perfect for a
snowy evening, and easy.

In article >, says...
> Let's not get all serious, I'm trying to have a good time on this
> freezing snowy morning
>
Why are you such an asshole then?
--
Regards
David Crossley

On Mon, 1 Feb 2021 10:33:11 -0500, David Crossley
> wrote:

>In article >, says...
>> Let's not get all serious, I'm trying to have a good time on this
>> freezing snowy morning
>>
>Why are you such an asshole then?

No Crystal Palace. Oh wait, that also makes him an asshole. I guess
he's just an asshole.

On Tue, 02 Feb 2021 06:11:11 +1100, Master Bruce
> wrote:

>On Mon, 1 Feb 2021 10:33:11 -0500, David Crossley
> wrote:
>
>>In article >, says...
>>> Let's not get all serious, I'm trying to have a good time on this
>>> freezing snowy morning
>>>
>>Why are you such an asshole then?
>
>No Crystal Palace. Oh wait, that also makes him an asshole. I guess
>he's just an asshole.

I PRATICE ASSHOLENESS SO I CAN TAKE A BIG DUMP ON BOTH YOUR UGLI
DOUCHEBAG FACES. Ahahahahahahaha. . . .

On Monday, February 1, 2021 at 5:28:53 AM UTC-10, Sheldon wrote:
> On Sun, 31 Jan 2021 22:22:43 -0800 (PST), dsi1
> > wrote:
> >On Sunday, January 31, 2021 at 3:41:07 PM UTC-10, Dave Smith wrote:
> >> I picked up a small chicken the other day and planned to roast it for
> >> supper tonight. I had a big bottle of Pirri Pirri sauce from Costco. I
> >> split the chicken in half, smeared it with the Piri Piri and let it sit
> >> for about an hour and a half. I popped it into a 400F oven for an hour..
> >> My wife par boiled a couple potatoes and tossed them in a pan with some
> >> oil and put them in with the chicken. After the chicken came out of the
> >> oven she steamed some asparagus and some green beans.
> >>
> >>
> >> Everything turned out great. The chicken was amazing.
> >>
> >> Pardon the heck out of me if I didn't bother taking and posting photos
> >> for Sheldon to disparage.
> >We went to a steak house - Taiwanese style. It was served on a sizzling platter with spaghetti noodles, and a fried egg. The food came with a cabbage salad, corn soup, and a shaved ice. That was pretty radical.
> >
> >https://photos.app.goo.gl/JH3tgdvW6m4kwd5x7
> Other than big rafts of meat drowning in too much gravy it looks good,
> gravy could have been a brighter sparkly shade rather than that
> dull/cloudy ecru. Would have been much more civilized with the meat
> already sliced, thinly or julienned. That wee bit of brocolli does
> nothing for me, a pile of caramelized onions with sauted green bell
> peppers and bean sprouts would have been tastier, and wide egg noodles
> with oyster sauce instead of that naked ****ghetti. That lonely
> poached egg off to the side looks like an evicted Kootchie tumor. If
> that's Taiwanese chow they will never see me there... I'm staying with
> American Style Chinese cousine a la Archie Bunker (Chinks). Where's
> my Fortune Cookie?
> Let's not get all serious, I'm trying to have a good time on this
> freezing snowy morning, was 10ºF earlier, now 20ºF, and report is
> calling for ~20" of the white stuff here... already was out to plow
> once, I've learned to push the snow a distance to make room for the
> next dump. All I can do is hope the forecasters are wrong and the snow
> stops sooner than they predict... sometimes that happens but could
> happen they are wrong in the other direction. Already phoned to
> cancel my dental appointment, just a routine cleaning, no emergency.
>
> Dinner tonight looks like sliced kielbasa on seeded rye, perfect for a
> snowy evening, and easy.

That's the way they serve it in Taiwan. My guess is that we'll be seeing more of those guys on this rock - if China gets their way. Their steak is served with a gravy that's less salty, more sweet, than American. It had an intense black pepper taste, with some anise or 5 spice in it. It's quite different than an American steak. At least they cooked it properly to medium rare - just like I requested.
I have a dental appointment this morning. It'll probably be a long one. The last time I cancelled, my Jeep had a dead battery. I'm hoping for some snow this time but it's a long shot.
https://www.khon2.com/local-news/veh...he-big-island/

On Monday, February 1, 2021 at 12:21:27 PM UTC-5, dsi1 wrote:
> On Monday, February 1, 2021 at 5:28:53 AM UTC-10, Sheldon wrote:
> > On Sun, 31 Jan 2021 22:22:43 -0800 (PST), dsi1
> > > wrote:
> > >On Sunday, January 31, 2021 at 3:41:07 PM UTC-10, Dave Smith wrote:
> > >> I picked up a small chicken the other day and planned to roast it for
> > >> supper tonight. I had a big bottle of Pirri Pirri sauce from Costco. I
> > >> split the chicken in half, smeared it with the Piri Piri and let it sit
> > >> for about an hour and a half. I popped it into a 400F oven for an hour.
> > >> My wife par boiled a couple potatoes and tossed them in a pan with some
> > >> oil and put them in with the chicken. After the chicken came out of the
> > >> oven she steamed some asparagus and some green beans.
> > >>
> > >>
> > >> Everything turned out great. The chicken was amazing.
> > >>
> > >> Pardon the heck out of me if I didn't bother taking and posting photos
> > >> for Sheldon to disparage.
> > >We went to a steak house - Taiwanese style. It was served on a sizzling platter with spaghetti noodles, and a fried egg. The food came with a cabbage salad, corn soup, and a shaved ice. That was pretty radical.
> > >
> > >https://photos.app.goo.gl/JH3tgdvW6m4kwd5x7
> > Other than big rafts of meat drowning in too much gravy it looks good,
> > gravy could have been a brighter sparkly shade rather than that
> > dull/cloudy ecru. Would have been much more civilized with the meat
> > already sliced, thinly or julienned. That wee bit of brocolli does
> > nothing for me, a pile of caramelized onions with sauted green bell
> > peppers and bean sprouts would have been tastier, and wide egg noodles
> > with oyster sauce instead of that naked ****ghetti. That lonely
> > poached egg off to the side looks like an evicted Kootchie tumor. If
> > that's Taiwanese chow they will never see me there... I'm staying with
> > American Style Chinese cousine a la Archie Bunker (Chinks). Where's
> > my Fortune Cookie?
> > Let's not get all serious, I'm trying to have a good time on this
> > freezing snowy morning, was 10ºF earlier, now 20ºF, and report is
> > calling for ~20" of the white stuff here... already was out to plow
> > once, I've learned to push the snow a distance to make room for the
> > next dump. All I can do is hope the forecasters are wrong and the snow
> > stops sooner than they predict... sometimes that happens but could
> > happen they are wrong in the other direction. Already phoned to
> > cancel my dental appointment, just a routine cleaning, no emergency.
> >
> > Dinner tonight looks like sliced kielbasa on seeded rye, perfect for a
> > snowy evening, and easy.
> That's the way they serve it in Taiwan. My guess is that we'll be seeing more of those guys on this rock - if China gets their way. Their steak is served with a gravy that's less salty, more sweet, than American. It had an intense black pepper taste, with some anise or 5 spice in it. It's quite different than an American steak. At least they cooked it properly to medium rare - just like I requested.
> I have a dental appointment this morning. It'll probably be a long one. The last time I cancelled, my Jeep had a dead battery. I'm hoping for some snow this time but it's a long shot.
> https://www.khon2.com/local-news/veh...he-big-island/

Béarnaise steak sauce also uses egg, but without the yolks.

On Mon, 1 Feb 2021 11:31:15 -0800 (PST), bruce bowser wrote:

> On Monday, February 1, 2021 at 12:21:27 PM UTC-5, dsi1 wrote:
>> On Monday, February 1, 2021 at 5:28:53 AM UTC-10, Sheldon wrote:
>>> On Sun, 31 Jan 2021 22:22:43 -0800 (PST), dsi1
>>> > wrote:
>>> >On Sunday, January 31, 2021 at 3:41:07 PM UTC-10, Dave Smith wrote:
>>> >> I picked up a small chicken the other day and planned to roast it for
>>> >> supper tonight. I had a big bottle of Pirri Pirri sauce from Costco. I
>>> >> split the chicken in half, smeared it with the Piri Piri and let it sit
>>> >> for about an hour and a half. I popped it into a 400F oven for an hour.
>>> >> My wife par boiled a couple potatoes and tossed them in a pan with some
>>> >> oil and put them in with the chicken. After the chicken came out of the
>>> >> oven she steamed some asparagus and some green beans.
>>> >>
>>> >>
>>> >> Everything turned out great. The chicken was amazing.
>>> >>
>>> >> Pardon the heck out of me if I didn't bother taking and posting photos
>>> >> for Sheldon to disparage.
>>> >We went to a steak house - Taiwanese style. It was served on a sizzling platter with spaghetti noodles, and a fried egg. The food came with a cabbage salad, corn soup, and a shaved ice. That was pretty radical.
>>> >
>>> >https://photos.app.goo.gl/JH3tgdvW6m4kwd5x7
>>> Other than big rafts of meat drowning in too much gravy it looks good,
>>> gravy could have been a brighter sparkly shade rather than that
>>> dull/cloudy ecru. Would have been much more civilized with the meat
>>> already sliced, thinly or julienned. That wee bit of brocolli does
>>> nothing for me, a pile of caramelized onions with sauted green bell
>>> peppers and bean sprouts would have been tastier, and wide egg noodles
>>> with oyster sauce instead of that naked ****ghetti. That lonely
>>> poached egg off to the side looks like an evicted Kootchie tumor. If
>>> that's Taiwanese chow they will never see me there... I'm staying with
>>> American Style Chinese cousine a la Archie Bunker (Chinks). Where's
>>> my Fortune Cookie?
>>> Let's not get all serious, I'm trying to have a good time on this
>>> freezing snowy morning, was 10ºF earlier, now 20ºF, and report is
>>> calling for ~20" of the white stuff here... already was out to plow
>>> once, I've learned to push the snow a distance to make room for the
>>> next dump. All I can do is hope the forecasters are wrong and the snow
>>> stops sooner than they predict... sometimes that happens but could
>>> happen they are wrong in the other direction. Already phoned to
>>> cancel my dental appointment, just a routine cleaning, no emergency.
>>>
>>> Dinner tonight looks like sliced kielbasa on seeded rye, perfect for a
>>> snowy evening, and easy.
>> That's the way they serve it in Taiwan. My guess is that we'll be seeing more of those guys on this rock - if China gets their way. Their steak is served with a gravy that's less salty, more sweet, than American. It had an intense black pepper taste, with some anise or 5 spice in it. It's quite different than an American steak. At least they cooked it properly to medium rare - just like I requested.
>> I have a dental appointment this morning. It'll probably be a long one. The last time I cancelled, my Jeep had a dead battery. I'm hoping for some snow this time but it's a long shot.
>> https://www.khon2.com/local-news/veh...he-big-island/
>
> Béarnaise steak sauce also uses egg, but without the yolks.

Don't you mean "without the whites"?

On Mon, 1 Feb 2021 11:31:15 -0800 (PST), bruce bowser
> wrote:

>Béarnaise steak sauce also uses egg, but without the yolks.

"La sauce béarnaise, ou la béarnaise, est une sauce émulsifiée chaude
Ã* base de beurre clarifié, de jaune d'Å“uf, d'échalote, d'estragon et
de cerfeuil, servie pour relever les viandes."
<https://fr.wikipedia.org/wiki/Sauce_b%C3%A9arnaise>

In other words: clarified butter, _egg yolks_, shallot, tarragon and
chervil.

On 1/31/2021 5:41 PM, Dave Smith wrote:

> I picked up a small chicken the other day and planned to roast it for
> supper tonight. I had a big bottle of Pirri Pirri sauce from Costco. I

Ever been to a Nando's? Chain of restaurants that started in South
Africa, outlets also in the UK, Canada, and USA. No Nando's where I
live, but Nando's Piri-Piri sauces are on the condiments shelf at my
local supermarket. The results are good with chicken and loads of other
things.

Dave Smith wrote:

> I picked up a small chicken the other day and planned to roast it for
> supper tonight. I had a big bottle of Pirri Pirri sauce from Costco.
> I split the chicken in half, smeared it with the Piri Piri and let it
> sit for about an hour and a half. I popped it into a 400F oven for an
> hour. My wife par boiled a couple potatoes and tossed them in a pan
> with some oil and put them in with the chicken. After the chicken
> came out of the oven she steamed some asparagus and some green beans.
>
>
> Everything turned out great. The chicken was amazing.
>
> Pardon the heck out of me if I didn't bother taking and posting
> photos for Sheldon to disparage.

Don't blame you. I'm sure it was very good. That recipe is one I have
not tried so will keep it in mind.

On 2021-02-01 5:30 p.m., cshenk wrote:
> Dave Smith wrote:
Everything turned out great. The chicken was amazing.
>>
>> Pardon the heck out of me if I didn't bother taking and posting
>> photos for Sheldon to disparage.
>
> Don't blame you. I'm sure it was very good. That recipe is one I have
> not tried so will keep it in mind.
>

It was ridiculously easy to do.... just split or spatchcock the
chicken, smear the bottle Piri Piri on top and bottom and cook at 400f
for an hour. It turned out beautifully. We ate the cold leftovers for
supper night and it was as good cold as it been hot last night.