On Sun, 4 Apr 2021 19:31:56 -0700 (PDT), "
> wrote:

>On Sunday, April 4, 2021 at 8:37:56 PM UTC-5, US Janet wrote:
>>
>> On Sun, 4 Apr 2021 16:35:40 -0700 (PDT), "
>> > wrote:
>>
>> >On Sunday, April 4, 2021 at 8:53:41 AM UTC-5, gary wrote:
>> >> >
>> >> It's a store made crust. Jill can't be bothered to make her own. She's a
>> >> half-ass cook.
>> >>
>> >So are all of mine, whether for a pie or a pot pie; they're all store-bought.
>> >I guess that makes me a half-assed cook, too.
>> >
>> me too
>> Janet US
>>
>You reckon if we stand side by side or even if we were to cook in the same
>kitchen we'd be full asses???
>
>))

sure. I can make a good pie crust I just don't want the muss and
fuss. Aside from a pot pie crust, I might make a dessert pie one
every year or two. Pie isn't important to us anymore. After a couple
pieces the rest just sits there.
Janet US

On Mon, 05 Apr 2021 10:17:12 +1000, Dr. Bruce
> wrote:

>On Mon, 05 Apr 2021 08:09:00 +1000, Allan Rogers >
>wrote:
>
>>On Sun, 4 Apr 2021 17:04:11 -0500, Hank Rogers >
>>wrote:
>>
>>>Pamela wrote:
>>>> On Mon, 05 Apr 2021 06:46:02 +1000, Dr. Bruce
>>>> > wrote:
>>>>
>>>>> On Sun, 4 Apr 2021 16:09:34 -0400, Dave Smith
>>>>> > wrote:
>>>>>
>>>>>> On 2021-04-04 3:14 p.m., S Viemeister wrote:
>>>>>>> On 04/04/2021 19:12, jmcquown wrote:
>>>>>>>
>>>>>>>> TIAD!* Sorry, but canned asparagus is some of the worst stuff.* As for
>>>>>>>> the soup, you might as well buy Campbell's Cream of Asparagus soup
>>>>>>>> (that stuff sucks) if you're going to dump canned asparagus in a pot
>>>>>>>> and call it soup.
>>>>>>>>
>>>>>>> I thought I hated asparagus, as my first exposure to it was that
>>>>>>> revolting canned stuff.
>>>>>>>
>>>>>>> I later learned that fresh, and properly cooked, it's delicious.
>>>>>>
>>>>>> I love asparagus. I always have. I have come close to overdoing it
>>>>>> now that we can get it year round. The imported stuff is a lot better
>>>>>> than it used to be, but about the time the quality starts to go downhill
>>>>>> the local stuff is in season and then it is a whole new asparagus
>>>>>> experience.
>>>>>
>>>>> It's a pity that y'all probably don't have access to white asparagus.
>>>>> Talk about a whole new asparagus experience.
>>>>
>>>> ^The turd just can't help itself. Cant have a simple discussion on
>>>> food with it sniping away at people. Just FXXX OFF and die, troll.
>>>>
>>>
>>>The master is just sniffing dave smith's ass, as usual.
>>
>>Scroll down the group list............ if you see a post from Dave,
>>you always see Bruce has replied. Every single time.
>
>You should have a look at what's hanging off every post _I_ make.
>
>RFC, for all your double standards!

**** off, troll. Just **** off.

On Sun, 4 Apr 2021 19:43:34 -0400, Dave Smith
> wrote:

>On 2021-04-04 4:56 p.m., Pamela wrote:
>> On Mon, 05 Apr 2021 06:46:02 +1000, Dr. Bruce
>> > wrote:
>>
>>> On Sun, 4 Apr 2021 16:09:34 -0400, Dave Smith
>>> > wrote:
>>>
>>>> On 2021-04-04 3:14 p.m., S Viemeister wrote:
>>>>> On 04/04/2021 19:12, jmcquown wrote:
>>>>>
>>>>>> TIAD!* Sorry, but canned asparagus is some of the worst stuff.* As for
>>>>>> the soup, you might as well buy Campbell's Cream of Asparagus soup
>>>>>> (that stuff sucks) if you're going to dump canned asparagus in a pot
>>>>>> and call it soup.
>>>>>>
>>>>> I thought I hated asparagus, as my first exposure to it was that
>>>>> revolting canned stuff.
>>>>>
>>>>> I later learned that fresh, and properly cooked, it's delicious.
>>>>
>>>> I love asparagus. I always have. I have come close to overdoing it
>>>> now that we can get it year round. The imported stuff is a lot better
>>>> than it used to be, but about the time the quality starts to go downhill
>>>> the local stuff is in season and then it is a whole new asparagus
>>>> experience.
>>>
>>> It's a pity that y'all probably don't have access to white asparagus.
>>> Talk about a whole new asparagus experience.
>>
>> ^The turd just can't help itself. Cant have a simple discussion on
>> food with it sniping away at people. Just FXXX OFF and die, troll.
>>
>
>Isn't it fortunate for him that he has you to relay his idiocy.

It is. Much like Megatron has you to publicly discredit her.

On 4 Apr 2021 23:51:23 GMT, "Brooce" > wrote:

>Dave Smith wrote:
>
>> On 2021-04-04 4:56 p.m., Pamela wrote:
>> > On Mon, 05 Apr 2021 06:46:02 +1000, Dr. Bruce
>> > wrote:
>> >
>> > > On Sun, 4 Apr 2021 16:09:34 -0400, Dave Smith
>> > wrote:
>> > >
>> > > > On 2021-04-04 3:14 p.m., S Viemeister wrote:
>> > > > > On 04/04/2021 19:12, jmcquown wrote:
>> > > > >
>> > > > > > TIAD!* Sorry, but canned asparagus is some of the worst
>> > > > > > stuff.* As for the soup, you might as well buy Campbell's
>> > > > > > Cream of Asparagus soup (that stuff sucks) if you're going
>> > > > > > to dump canned asparagus in a pot and call it soup.
>> > > > > >
>> > > > > I thought I hated asparagus, as my first exposure to it was
>> > > > > that revolting canned stuff.
>> > > > >
>> > > > > I later learned that fresh, and properly cooked, it's
>> > > > > delicious.
>> > > >
>> >>> I love asparagus. I always have. I have come close to overdoing
>> it
>> > > > now that we can get it year round. The imported stuff is a lot
>> > > > better than it used to be, but about the time the quality
>> > > > starts to go downhill the local stuff is in season and then it
>> > > > is a whole new asparagus experience.
>> > >
>> > > It's a pity that y'all probably don't have access to white
>> > > asparagus. Talk about a whole new asparagus experience.
>> >
>> > ^The turd just can't help itself. Cant have a simple discussion on
>> > food with it sniping away at people. Just FXXX OFF and die, troll.
>> >
>>
>> Isn't it fortunate for him that he has you to relay his idiocy.
>
>You're talking to a troll, Dave. I thought you hated trolls.

yOuRe TaLkiNG 2 a tRoLl, dAvE! And yes, he DOES hate you. Like most of
us.


--
The real Dr. Bruce posts with uni-berlin.de - individual.net

On 4 Apr 2021 23:56:08 GMT, "Dr. Bruce" >
wrote:

>jmcquown wrote:
>
>> On 4/4/2021 7:35 PM, wrote:
>> > On Sunday, April 4, 2021 at 8:53:41 AM UTC-5, gary wrote:
>> > > >
>> > > It's a store made crust. Jill can't be bothered to make her own.
>> > > She's a half-ass cook.
>> > >
>> > So are all of mine, whether for a pie or a pot pie; they're all
>> > store-bought. I guess that makes me a half-assed cook, too.
>> >
>> Message source info includes > No great
>> surprise there. When has an aioe troll ever posted about cooking
>> anything at all?
>
>Yep, their sole aim is to sabotage decent people.

LOL, you are truly sickening. Suddenly you think you're beyond
reproach, even though you used these servers yourself to troll with
until you started getting frogged.

On 4/4/2021 4:42 PM, cshenk wrote:
> The troll (or trolls) are mostly on AIOE but NewsgroupDirect is also
> suspect. Problem is I think we have valid members on that one. Hard
> to be sure.
>
What makes you say that, Nancy Drew?

On Mon, 5 Apr 2021 04:06:17 -0400, Don Shenkenberger
> wrote:

>On 4/4/2021 4:42 PM, cshenk wrote:
>> The troll (or trolls) are mostly on AIOE but NewsgroupDirect is also
>> suspect. Problem is I think we have valid members on that one. Hard
>> to be sure.
>>
>What makes you say that, Nancy Drew?

LOL, perfect. That's her new nickname.


--
The real Dr. Bruce posts with uni-berlin.de - individual.net

On 4/4/2021 11:13 PM, cshenk wrote:
> BTW, pretty sure that's a forged Gary post.
>
You'd be wrong again, of course you never could
read headers worth a shit.
>
> Trolls been having a field day all day long.
>
Boot ****ing you is so much fun you silly ****.

On 4/4/2021 4:42 PM, cshenk wrote:
> The troll (or trolls) are mostly on AIOE but NewsgroupDirect is also
> suspect. Problem is I think we have valid members on that one. Hard
> to be sure.
>

You're *almost* as bad at reading headers as Jill,
you loopy ****.

On Sun, 04 Apr 2021 19:37:52 -0600, US Janet >
wrote:

>On Sun, 4 Apr 2021 16:35:40 -0700 (PDT), "
> wrote:
>
>>On Sunday, April 4, 2021 at 8:53:41 AM UTC-5, gary wrote:
>>> >
>>> It's a store made crust. Jill can't be bothered to make her own. She's a
>>> half-ass cook.
>>>
>>So are all of mine, whether for a pie or a pot pie; they're all store-bought.
>>I guess that makes me a half-assed cook, too.
>
>me too
>Janet US

Yup- Oronoque Orchards. Very good, though they were slightly better
before they got bought out my Mrs. Smith some years ago.


I've always some in the freezer.

On Mon, 05 Apr 2021 08:09:57 -0400, Boron Elgar wrote:

> Oronoque Orchards. Very good [...] better before
> they got bought out my Mrs. Smith some years ago.

I did some net-sleuthing, to see if people called her 'Granny' and I
noticed that 'Granny Smith' is often used in pies because it stays firmer
when cooked & frozen.

But what I find intriguing is that the 'Granny Smith' is a 'chance'
hybrid between a 'wild' European flower and pollen from an (unknown
cultivar) of domesticated apple.


Fine. This happens all the time. But how does a wild European apple end
up growing in Australia? If Granny planted it, surely it cannot be
called wild.

And if she did, obviously it was to deliberately cross wild & domestic
apples. That was why she planted all the trees in the first place.

So can it really be called a 'chance' seedling after someone has made all
the effort to vastly increase the chances of such a hybridization?

If it had happened today, I'm sure someone would say that it was a
botched genetic engineering experiment.

On Mon, 5 Apr 2021 13:16:29 -0000 (UTC), Mike Duffy >
wrote:

>On Mon, 05 Apr 2021 08:09:57 -0400, Boron Elgar wrote:
>
>> Oronoque Orchards. Very good [...] better before
>> they got bought out my Mrs. Smith some years ago.
>
>I did some net-sleuthing, to see if people called her 'Granny' and I
>noticed that 'Granny Smith' is often used in pies because it stays firmer
>when cooked & frozen.
>
>But what I find intriguing is that the 'Granny Smith' is a 'chance'
>hybrid between a 'wild' European flower and pollen from an (unknown
>cultivar) of domesticated apple.
>
>
>Fine. This happens all the time. But how does a wild European apple end
>up growing in Australia? If Granny planted it, surely it cannot be
>called wild.
>
>And if she did, obviously it was to deliberately cross wild & domestic
>apples. That was why she planted all the trees in the first place.
>
>So can it really be called a 'chance' seedling after someone has made all
>the effort to vastly increase the chances of such a hybridization?
>
>If it had happened today, I'm sure someone would say that it was a
>botched genetic engineering experiment.

I find Granny Smith is the best for cooking in NA but I always loved
the Bramley in the UK which was often mishaped and ugly to look at but
firm and wonderfully sour. Talking to a farmer here in NS a few
years ago in about 1948 the federal government decided there was a
confusing number of apple types and the order went out that all trees
were to be cut down, save a Canadian variety. He had a Bramley that
was not obvious, kept it thinking if challenged he would say he forgot
it was there! He still had it and gave me a lovely bag of Bramleys as
a gift.

On 2021-04-04 11:26 p.m., US Janet wrote:
> On Sun, 4 Apr 2021 19:31:56 -0700 (PDT), "

> sure. I can make a good pie crust I just don't want the muss and
> fuss. Aside from a pot pie crust, I might make a dessert pie one
> every year or two. Pie isn't important to us anymore. After a couple
> pieces the rest just sits there.

I have the opposite problem. I like it too much. My wife avoids carbs,
so it is just me to eat most of the pie. They taste best when fresh and
go downhill quickly, so they get eaten up way to fast, and that is not
good for the diet.

On Mon, 5 Apr 2021 13:16:29 -0000 (UTC), Mike Duffy >
wrote:

>On Mon, 05 Apr 2021 08:09:57 -0400, Boron Elgar wrote:
>
>> Oronoque Orchards. Very good [...] better before
>> they got bought out my Mrs. Smith some years ago.
>
>I did some net-sleuthing, to see if people called her 'Granny' and I
>noticed that 'Granny Smith' is often used in pies because it stays firmer
>when cooked & frozen.

Still, a side jump from the pastry topic.
>
>But what I find intriguing is that the 'Granny Smith' is a 'chance'
>hybrid between a 'wild' European flower and pollen from an (unknown
>cultivar) of domesticated apple.

Maybe.
>
>Fine. This happens all the time. But how does a wild European apple end
>up growing in Australia? If Granny planted it, surely it cannot be
>called wild.
>
>And if she did, obviously it was to deliberately cross wild & domestic
>apples. That was why she planted all the trees in the first place.
>
>So can it really be called a 'chance' seedling after someone has made all
>the effort to vastly increase the chances of such a hybridization?
>
>If it had happened today, I'm sure someone would say that it was a
>botched genetic engineering experiment.

If one chases it down a tad more online, one find that the origin
story seems sort of cute, but the story's origin appears somewhat
unreliable.

I'd think in this day and age that a genetic analysis would be a
breeze and the apple's heritage simple to determine- but what do I
know....

On 4/4/2021 1:30 PM, Mike Duffy wrote:
> On Sun, 04 Apr 2021 11:19:29 -0400, jmcquown wrote:
>
>> Is this actually Gary trying to prove a point?
>
>> Or is it the aioe troll?
>
> I'm still trying to guess a reason anyone would use AIOE to read messages
> and then post from a different server. Isn't that the exact opposite of
> what a troll would do? And if he's not a troll, what's the point of using
> a slower lower-retention server just for reading?

Here's your answer Mike.

Yesterday my wifi was acting up. I almost downloaded all messages from
Eternal September but then I got disconnected before all were
downloaded. The entire batch (190 messages) were lost and removed from
server. They were gone.

So I waited a few hours and got all those messages from AIOE. Pain in
the ass but it worked. I was able to read them all offline and I
responded to 8 messages and saved them as "Draft."

When I connected later, I got on Eternal September and they all sent. My
sent headers only show ES so I'm suprised that AIOE header showed up for
others to see.

This is why AIOE is not all for trolls. It allowed me to post yesterday.

On 4/4/2021 5:25 PM, jmcquown wrote:
> On 4/4/2021 3:14 PM, S Viemeister wrote:
>> On 04/04/2021 19:12, jmcquown wrote:
>>
>>> TIAD! Sorry, but canned asparagus is some of the worst stuff. As
>>> for the soup, you might as well buy Campbell's Cream of Asparagus
>>> soup (that stuff sucks) if you're going to dump canned asparagus in a
>>> pot and call it soup.
>>>
>> I thought I hated asparagus, as my first exposure to it was that
>> revolting canned stuff.
>>
>> I later learned that fresh, and properly cooked, it's delicious.
>
> Mom served canned asparagus when I was growing up. I'd eat it but I
> couldn't say I loved it. Then I tasted fresh and wow, what a
> difference!
>
> Jill

I never had fresh seafood growing up at home. Only frozen fish sticks. lol

On 4/4/2021 5:28 PM, bruce bowser wrote:
> On Sunday, April 4, 2021 at 5:21:57 PM UTC-4, wrote:
>> On 4/4/2021 3:00 PM, Dave Smith wrote:
>>> On 2021-04-04 2:10 p.m., Graham wrote:
>>>> On 2021-04-04 10:50 a.m., Dave Smith wrote:
>>>
>>>>> I remember trying sweet potatoes when I was a kid and it set off an
>>>>> aversion that took me years to overcome. It was some sort of
>>>>> casserole of mashed sweet potatoes and covered with marshmallow and
>>>>> baked until it was all sticky and gooey. I don't think any of us
>>>>> were impressed. We just didn't eat sweet dishes like that. I know
>>>>> eat sweet potato regularly.
>>>>>
>>>> I used to cook sweet taters at xmas but, after mashing, mix in some
>>>> walnuts.
>>>
>>> I don't do nuts, but they are always a little better with some curry
>>> powder added to them.
>>>
>> I don't do curry powder. Love sweet potatoes baked just like regular
>> potatoes, though. Butter and salt.
>
> With regular potatoes, you don't add sour cream and chives?

Just butter, salt and pepper for me with regular potatoes and for sweet
potatoes. Occasionally, a sweet potato pie though.

Also occasionally, a sweet potato casserole with brown sugar and peaches
is good. No marshmallows.

On 4/4/2021 7:35 PM, wrote:
> On Sunday, April 4, 2021 at 8:53:41 AM UTC-5, gary wrote:
>>>
>> It's a store made crust. Jill can't be bothered to make her own. She's a
>> half-ass cook.
>>
> So are all of mine, whether for a pie or a pot pie; they're all store-bought.
> I guess that makes me a half-assed cook, too.

Homemade is so much better and it doesn't have to look pretty and be
perfect. I just like them better.

You write very finicky about other foods here. I'm suprised that you
would settle for premade pie crusts from the grocery store.

On 4/4/2021 7:53 PM, jmcquown wrote:
> On 4/4/2021 7:35 PM, wrote:
>> On Sunday, April 4, 2021 at 8:53:41 AM UTC-5, gary wrote:
>>>>
>>> It's a store made crust. Jill can't be bothered to make her own. She's a
>>> half-ass cook.
>>>
>> So are all of mine, whether for a pie or a pot pie; they're all
>> store-bought.
>> I guess that makes me a half-assed cook, too.
>>
> Message source info includes > No great
> surprise there. When has an aioe troll ever posted about cooking
> anything at all?
>
> Jill

Jill, the real me posted that. AIOE is not just for trolls. For me, it's
a backup news server which I had to use yesterday.

On 4/4/2021 11:49 AM, Don Shenkenberger wrote:
> On 4/4/2021 10:12 AM, jmcquown wrote:
>> On 4/4/2021 9:59 AM, Cindy Hamilton wrote:
>>> On Sunday, April 4, 2021 at 9:53:41 AM UTC-4, gary wrote:
>>>> On 4/3/2021 7:18 PM, Dave Smith wrote:
>>>>> On 2021-04-03 7:15 p.m., jmcquown wrote:
>>>>>> This is such a delightful and easy thing to prepare.
>>>>>>
>>>>>> https://i.postimg.cc/YSpgtNpC/spinach.jpg
>>>>>>
>>>>>>
>>>>>
>>>>> That looks great. Nice crimping on the crust.
>>>> It's a store made crust. Jill can't be bothered to make her own.
>>>> She's a
>>>> half-ass cook.
>>>
>>> I can't be bothered to make pie, when it's so easy to buy one
>>> at the bakery with a butter and/or lard crust.
>>>
>>> There are things I am adamant about making myself. Barbecue sauce,
>>> for example. Spaghetti sauce, for another.
>>>
>>> Cindy Hamilton
>>>
>> FYI, "Our" Gary didn't write that,
>>
> Actually Gary DID write that.
>>
>> the nymshifting troll did. >
> You're so ****ing paranoid you can't keep your shit
> straight, you loopy ****.

Yes folks, the real Gary wrote that yesterday. lol

On 4/4/2021 11:19 AM, jmcquown wrote:
> On 4/4/2021 10:15 AM, Cindy Hamilton wrote:
>> On Sunday, April 4, 2021 at 9:58:52 AM UTC-4, gary wrote:
>>> On 4/4/2021 5:06 AM, Cindy Hamilton wrote:
>>>> On Saturday, April 3, 2021 at 7:16:00 PM UTC-4,
>>>> wrote:
>>>>> This is such a delightful and easy thing to prepare.
>>>>>
>>>>> https://i.postimg.cc/YSpgtNpC/spinach.jpg
>>>>>
>>>>
>>>> That looks very good.
>>>>
>>>> We had shrimp cocktail and a salad.
>>>>
>>>> Cindy Hamilton
>>>>
>>> Did you use those cute little official cocktail forks?
>>
>> No, I don't have any of those.
>>
>> We used our fingers.
>>
>> Cindy Hamilton
>>
> Is this actually Gary trying to prove a point? Or is it the aioe troll?
> Gary has said many times he has aioe as a "backup". So, is it him or
> is it the same old shit, different day nymshifter?
>
> Jill

lol It was the real ME yesterday Jill. 8 posts through AIOE. I told
you I used it occasionally for a backup news server. Yesterday, it was
necessary.

On Monday, April 5, 2021 at 9:10:30 AM UTC-5, Gary wrote:
> On 4/4/2021 7:53 PM, jmcquown wrote:
> > On 4/4/2021 7:35 PM, wrote:
> >> On Sunday, April 4, 2021 at 8:53:41 AM UTC-5, gary wrote:
> >>>>
> >>> It's a store made crust. Jill can't be bothered to make her own. She's a
> >>> half-ass cook.
> >>>
> >> So are all of mine, whether for a pie or a pot pie; they're all
> >> store-bought.
> >> I guess that makes me a half-assed cook, too.
> >>
> > Message source info includes > No great
> > surprise there. When has an aioe troll ever posted about cooking
> > anything at all?
> >
> > Jill
>
> Jill, the real me posted that. AIOE is not just for trolls. For me, it's
> a backup news server which I had to use yesterday.


Oh noes, you are shattering Jill's *reality*...!!!

;-)

--
Best
Greg

On Mon, 05 Apr 2021 10:08:24 -0400, Gary wrote:

> This is why AIOE is not all for trolls.
> It allowed me to post yesterday.

Makes sense. But probably there is a way in your newsreader to get latest
headers (by count or time) from ES whenever you wish. But then I suppose
you would need to read the messages again to see which ones you had
already selected.

On Mon, 05 Apr 2021 09:54:25 -0400, Boron Elgar wrote:

> I'd think in this day and age that a genetic analysis would be a breeze
> and the apple's heritage simple to determine- but what do I know....

DNA analysis keeps getting better & cheaper. This does sound like a good
idea for a University-level research project.

Lady Alice is my favourite raw apple. That was a 'chance' seedling too.

I suspect a russet (my former favourite) was involved.

On Mon, 05 Apr 2021 10:44:48 -0300, Lucretia Borgia wrote:

> in about 1948 the federal government decided there was a confusing
> number of apple types and the order went out that all trees were to be
> cut down, save a Canadian variety.

Do we still operate under this regulation? It seems to me that during the
last 73 years the benefits of biodiversity have become much more accepted.

On Monday, April 5, 2021 at 8:49:12 AM UTC-5, Dave Smith wrote:
>
> On 2021-04-04 11:26 p.m., US Janet wrote:
>
> > I might make a dessert pie one
> > every year or two. Pie isn't important to us anymore. After a couple
> > pieces the rest just sits there.
> >
> I have the opposite problem. I like it too much. My wife avoids carbs,
> so it is just me to eat most of the pie. They taste best when fresh and
> go downhill quickly, so they get eaten up way to fast, and that is not
> good for the diet.
>
Have you tried to make a mini pie? You can get the pie pans at most any
craft store. Walmart might even stock them.

On Monday, April 5, 2021 at 9:10:05 AM UTC-5, Gary wrote:
>
> On 4/4/2021 7:35 PM, wrote:
>
> > On Sunday, April 4, 2021 at 8:53:41 AM UTC-5, gary wrote:
> >>>
> >> It's a store made crust. Jill can't be bothered to make her own. She's a
> >> half-ass cook.
> >>
> > So are all of mine, whether for a pie or a pot pie; they're all store-bought.
> > I guess that makes me a half-assed cook, too.
> >
> Homemade is so much better and it doesn't have to look pretty and be
> perfect. I just like them better.
>
I've had some good homemade pie crusts and I've had some that the person
who made the crust needs to work on their recipe. So saying "homemad is
so much better" is not always true even if you like to think so.
>
> You write very finicky about other foods here. I'm suprised that you
> would settle for premade pie crusts from the grocery store.
>
I need a pie crust so rarely so why make one when I've got a frozen one
in the freezer awaiting me. What 'finicky' foods do I write about other than
Brussel sprouts and lamb?

On Mon, 5 Apr 2021 14:35:20 -0000 (UTC), Mike Duffy >
wrote:

>On Mon, 05 Apr 2021 10:44:48 -0300, Lucretia Borgia wrote:
>
>> in about 1948 the federal government decided there was a confusing
>> number of apple types and the order went out that all trees were to be
>> cut down, save a Canadian variety.
>
>Do we still operate under this regulation? It seems to me that during the
>last 73 years the benefits of biodiversity have become much more accepted.

No, long since discontinued. The farmer was telling me this in early
70s and referring back to about 1946.

They have actually come up with some nice new varieties in the last
few years. If I am going to eat it as is, usually prefer Honeycrisp.

On Mon, 5 Apr 2021 07:45:50 -0700 (PDT), "
> wrote:

>On Monday, April 5, 2021 at 9:10:05 AM UTC-5, Gary wrote:
>>
>> On 4/4/2021 7:35 PM, wrote:
>>
>> > On Sunday, April 4, 2021 at 8:53:41 AM UTC-5, gary wrote:
>> >>>
>> >> It's a store made crust. Jill can't be bothered to make her own. She's a
>> >> half-ass cook.
>> >>
>> > So are all of mine, whether for a pie or a pot pie; they're all store-bought.
>> > I guess that makes me a half-assed cook, too.
>> >
>> Homemade is so much better and it doesn't have to look pretty and be
>> perfect. I just like them better.
>>
>I've had some good homemade pie crusts and I've had some that the person
>who made the crust needs to work on their recipe. So saying "homemad is
>so much better" is not always true even if you like to think so.
>>
>> You write very finicky about other foods here. I'm suprised that you
>> would settle for premade pie crusts from the grocery store.
>>
>I need a pie crust so rarely so why make one when I've got a frozen one
>in the freezer awaiting me. What 'finicky' foods do I write about other than
>Brussel sprouts and lamb?

I make my own, effortless with a food processor and make double what I
need. Put half away in freezer for next time.

On 2021-04-05 10:35 a.m., Mike Duffy wrote:
> On Mon, 05 Apr 2021 10:44:48 -0300, Lucretia Borgia wrote:
>
>> in about 1948 the federal government decided there was a confusing
>> number of apple types and the order went out that all trees were to be
>> cut down, save a Canadian variety.
>
> Do we still operate under this regulation? It seems to me that during the
> last 73 years the benefits of biodiversity have become much more accepted.
>

I can't find any documentation regarding the government ordering that
apple trees be cut down to save Canadian varieties. That would not
make a lot of sense because apple trees can be grafted to bear a
different variety. Then there is the issue of agriculture being a
provincial jurisdiction.

We have lots of apple orchards around here and I can usually get a wide
range of locally grown varieties. There used to be close to 20 acres of
apple orchard next door to us and the farmer had a variety of apple
types. They all got pruned and sprayed at the same time, but harvest
times were different, so he could deal with one variety at a time. FWIW,
one of the varieties he grew was Mitsui, which were from Japanese stock.

On 2021-04-05 9:13 a.m., Lucretia Borgia wrote:
> On Mon, 5 Apr 2021 14:35:20 -0000 (UTC), Mike Duffy >
> wrote:
>
>> On Mon, 05 Apr 2021 10:44:48 -0300, Lucretia Borgia wrote:
>>
>>> in about 1948 the federal government decided there was a confusing
>>> number of apple types and the order went out that all trees were to be
>>> cut down, save a Canadian variety.
>>
>> Do we still operate under this regulation? It seems to me that during the
>> last 73 years the benefits of biodiversity have become much more accepted.
>
> No, long since discontinued. The farmer was telling me this in early
> 70s and referring back to about 1946.
>
> They have actually come up with some nice new varieties in the last
> few years. If I am going to eat it as is, usually prefer Honeycrisp.
>
My go-to apple is the Gala, which is close to a Cox's. There is a newish
variety from NZ that appears occasionally in the sm. Delicious but
almost double the price of other varieties.

On 2021-04-05 10:40 a.m., wrote:
> On Monday, April 5, 2021 at 8:49:12 AM UTC-5, Dave Smith wrote:
>>
>> On 2021-04-04 11:26 p.m., US Janet wrote:
>>
>>> I might make a dessert pie one
>>> every year or two. Pie isn't important to us anymore. After a couple
>>> pieces the rest just sits there.
>>>
>> I have the opposite problem. I like it too much. My wife avoids carbs,
>> so it is just me to eat most of the pie. They taste best when fresh and
>> go downhill quickly, so they get eaten up way to fast, and that is not
>> good for the diet.
>>
> Have you tried to make a mini pie? You can get the pie pans at most any
> craft store. Walmart might even stock them.
>

I still have to make a batch of dough, so that will be 3-4 mini pies,
which will have to be eaten while fresh.

I havce a compromise. The corner baker sells a mini apple ginger pie. It
is amazing. I can get away with one of those once in a while.

On 2021-04-05 9:23 a.m., Dave Smith wrote:
> On 2021-04-05 10:40 a.m., wrote:
>> On Monday, April 5, 2021 at 8:49:12 AM UTC-5, Dave Smith wrote:
>>>
>>> On 2021-04-04 11:26 p.m., US Janet wrote:
>>>
>>>> I might make a dessert pie one
>>>> every year or two. Pie isn't important to us anymore. After a couple
>>>> pieces the rest just sits there.
>>>>
>>> I have the opposite problem. I like it too much. My wife avoids carbs,
>>> so it is just me to eat most of the pie. They taste best when fresh and
>>> go downhill quickly, so they get eaten up way to fast, and that is not
>>> good for the diet.
>>>
>> Have you tried to make a mini pie?Â* You can get the pie pans at most any
>> craft store.Â* Walmart might even stock them.
>>
>
> I still have to make a batch of dough, so that will be 3-4 mini pies,
> which will have to be eaten while fresh.
>
> I havce a compromise. The corner baker sells a mini apple ginger pie. It
> is amazing.Â* I can get away with one of those once in a while.

I really don't understand people's reluctance to make pastry. I never
have any problems and, like my Mother, never chill it in the fridge. I
make it and roll it out straight away and it is tender and not tough.
I intend to make a batch using vodka instead of water one of these days.
It will be for home consumption though. One of the recipients of my
almond tarts is in AA.

On Monday, April 5, 2021 at 10:23:38 AM UTC-5, Dave Smith wrote:
>
> On 2021-04-05 10:40 a.m., wrote:
> >
> > Have you tried to make a mini pie? You can get the pie pans at most any
> > craft store. Walmart might even stock them.
> >
> I still have to make a batch of dough, so that will be 3-4 mini pies,
> which will have to be eaten while fresh.
>
Maybe cut your dough recipe in half?
>
> I have a compromise. The corner baker sells a mini apple ginger pie. It
> is amazing. I can get away with one of those once in a while.
>
That sounds like the best solution to me! Satisfies that sweet-tooth without
hanging around waiting for you to finish off the rest of a full-size pie.

On Monday, April 5, 2021 at 10:31:29 AM UTC-5, Graham wrote:
>
> I really don't understand people's reluctance to make pastry. I never
> have any problems and, like my Mother, never chill it in the fridge. I
> make it and roll it out straight away and it is tender and not tough.
>
Because I'm a lazy turd? That's pretty much my excuse.

On 2021-04-05 11:31 a.m., Graham wrote:
> On 2021-04-05 9:23 a.m., Dave Smith wrote:

>> I still have to make a batch of dough, so that will be 3-4 mini pies,
>> which will have to be eaten while fresh.
>>
>> I havce a compromise. The corner baker sells a mini apple ginger pie.
>> It is amazing.Â* I can get away with one of those once in a while.
>
> I really don't understand people's reluctance to make pastry. I never
> have any problems and, like my Mother, never chill it in the fridge. I
> make it and roll it out straight away and it is tender and not tough.
> I intend to make a batch using vodka instead of water one of these days.
> It will be for home consumption though. One of the recipients of my
> almond tarts is in AA.

I can understand it. Some people just can't make it and find it too much
work and mess for bad results. I don't know why they have trouble. I
have a recipe memorized. I put the flour, salt and shortening into a
large bowl and cut the shortening in, but not too much. I then beat an
egg and add a couple teaspoons cold water and one of vinegar and then
use a very large fork to stir that in. I make a bowl, cut it in half,
form each half into a ball, put in on a piece of waxed paper, press it
into a disk and stick it in the fridge while I prepare the fruit.

I use a pastry cloth and a French rolling pin. I throw some flour on the
sheet and sprinkle a little more on top and roll it out, changing the
angle about 30 degrees each time and I get a nice round sheet of dough.

I have lots of experience but I cannot credit that experience for my
ease with the process because I always found it easy. Not everyone does.

OTOH, I don't like doing fiddly things, like making tarts, or cutting
shaped cookies. Forget about fancy icing.

On 4/5/2021 11:23 AM, Dave Smith wrote:
> On 2021-04-05 10:40 a.m., wrote:
>> On Monday, April 5, 2021 at 8:49:12 AM UTC-5, Dave Smith wrote:
>>>
>>> On 2021-04-04 11:26 p.m., US Janet wrote:
>>>
>>>> I might make a dessert pie one
>>>> every year or two. Pie isn't important to us anymore. After a couple
>>>> pieces the rest just sits there.
>>>>
>>> I have the opposite problem. I like it too much. My wife avoids carbs,
>>> so it is just me to eat most of the pie. They taste best when fresh and
>>> go downhill quickly, so they get eaten up way to fast, and that is not
>>> good for the diet.
>>>
>> Have you tried to make a mini pie?Â* You can get the pie pans at most any
>> craft store.Â* Walmart might even stock them.
>>
>
> I still have to make a batch of dough, so that will be 3-4 mini pies,
> which will have to be eaten while fresh.
>
> I havce a compromise. The corner baker sells a mini apple ginger pie. It
> is amazing.Â* I can get away with one of those once in a while.

Freeze three.

On 4/5/2021 11:35 AM, wrote:
> On Monday, April 5, 2021 at 10:31:29 AM UTC-5, Graham wrote:
>>
>> I really don't understand people's reluctance to make pastry. I never
>> have any problems and, like my Mother, never chill it in the fridge. I
>> make it and roll it out straight away and it is tender and not tough.
>>
> Because I'm a lazy turd? That's pretty much my excuse.
>

Yep, that works.

On 2021-04-05 11:33 a.m., wrote:
> On Monday, April 5, 2021 at 10:23:38 AM UTC-5, Dave Smith wrote:
>>
>> On 2021-04-05 10:40 a.m., wrote:
>>>
>>> Have you tried to make a mini pie? You can get the pie pans at most any
>>> craft store. Walmart might even stock them.
>>>
>> I still have to make a batch of dough, so that will be 3-4 mini pies,
>> which will have to be eaten while fresh.
>>
> Maybe cut your dough recipe in half?


I am more likely to blind bake a second pie shell and freeze it.



>>
>> I have a compromise. The corner baker sells a mini apple ginger pie. It
>> is amazing. I can get away with one of those once in a while.
>>
> That sounds like the best solution to me! Satisfies that sweet-tooth without
> hanging around waiting for you to finish off the rest of a full-size pie.
>

It works for me. They only charge $4.50 for them. It saves me the work
and expense, and they are delicious. I don't usually buy pies because in
so many cases I can make a much better pie for less. The pies at this
place are really good.

On 2021-04-05 11:35 a.m., wrote:
> On Monday, April 5, 2021 at 10:31:29 AM UTC-5, Graham wrote:
>>
>> I really don't understand people's reluctance to make pastry. I never
>> have any problems and, like my Mother, never chill it in the fridge. I
>> make it and roll it out straight away and it is tender and not tough.
>>
> Because I'm a lazy turd? That's pretty much my excuse.
>



We will give you full marks for honesty ;-)