On 2021-04-06 11:43 a.m., Don Shenkenberger wrote:
> On 4/6/2021 4:14 AM, Ophelia wrote:
>> On 05/04/2021 20:46, J. Stewart wrote:

>>>> It is an especially good policy to follow in a group where there are a
>>>> few people who are quick to call you liars. As I have said in the past,
>>>> there are some people lie so often that they assume that everyone else
>>>> does too.Â* I was accused of lying here a couple weeks ago when I posted
>>>> about Ohfeelme emailing me. She was upset and call me a liar, but
>>>> everyone with a mail reader was able to view the source of the post and
>>>> see that it had been sent to me and to the group.
>>>
>>> You were too dumb to realise that a) they were not intentionally sent
>>> emails, but automated copies of newsgroup posts and that b) she wasn't
>>> doing it on purpose.
>>>
>>> So I wouldn't be too proud of the drama that you made of this.
>>>
>>
>>
>> ====
>>
>> Thank you.
>>
> Why didn't you ever apologize to Dave Smith for calling
> him a liar?


It is indeed a good question. I posted that he had emailed me. She
denied it and called me a liar. It was not my responsibility to do the
detective work to find out how she had managed to do that, but I did
view the source of the post and saw that she had sent it to me and to
the group. Okay, so she did it out of stupidity, and that would be a
credible excuse in her case.

I will point out that it is kind of hard to accidentally do that with
Thunderbird. It is easy to accidentally reply instead following up, but
in order to do both you have to do extra work. The fact remains that she
called me a liar. I posted the proof of the email sent to me and she
called me a liar again.

On Tuesday, April 6, 2021 at 11:18:43 AM UTC-5, dsi1 wrote:
>
> I have a pound of lard in the refrigerator. I'd try it but the idea of using pig fat in a pie is kind of repulsive to me. Back when I was growing up, vegetable oils were the healthy, cheaper, fats of choice. These days, most Americans are not real keen with cooking with animal fats. I expect this trend to continue. My guess is that in a future with no animal farming, pig fat will be worth it's weight in copper. OTOH, hydrogenated cottonseed oil works just fine in pie crust.
>
> https://photos.app.goo.gl/8yE6EJAGV1G9G5Fx7
>
Lard does not taste like a pig, at least lard that is rendered properly.
Hydrogenated fats are terrible for the body, lard has less fat than
butter and no trans fats.

In article >,
says...
>
> On Tuesday, April 6, 2021 at 10:39:51 AM UTC-5, Lucretia Borgia wrote:
> >
> > On Tue, 6 Apr 2021 08:25:31 -0600, Graham > wrote:
> >
> > >On 2021-04-06 8:20 a.m., Dave Smith wrote:
> > >>
> > >> It is cider that has not fermented.
> > >>
> > >Then it isn't cider/cyder.
> > >
> > Quite, it's apple juice lol
> >
> Apple juice, cider, and hard cider all have distinctively different tastes.

and effects

Janet UK

On Tue, 6 Apr 2021 01:44:04 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, April 5, 2021 at 4:19:47 PM UTC-4, Dave Smith wrote:
>> Alton's show is interesting, but he is
>> just too damned anal about too many things. It can't be much fun to cook
>> the way he does.
>
>Everybody approaches cooking differently. For example, I don't have the
>patience to make stuff like individual canapes, but a lot of people enjoy
>that sort of thing.
>
>Cindy Hamilton

I used to do all that stuff. Now it just seems like too much effort.
My back hurts if I stand for longer than peeling a pot of potatoes.
We don't entertain anymore. Why bother?
Janet US

On Tuesday, April 6, 2021 at 11:31:19 AM UTC-5, Janet wrote:
>
> In article >,
> says...
> >
> > Apple juice, cider, and hard cider all have distinctively different tastes.
> >
> and effects
>
> Janet UK
>
True!

On Tuesday, April 6, 2021 at 12:34:00 PM UTC-4, US Janet wrote:
> On Tue, 6 Apr 2021 01:44:04 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Monday, April 5, 2021 at 4:19:47 PM UTC-4, Dave Smith wrote:
> >> Alton's show is interesting, but he is
> >> just too damned anal about too many things. It can't be much fun to cook
> >> the way he does.
> >
> >Everybody approaches cooking differently. For example, I don't have the
> >patience to make stuff like individual canapes, but a lot of people enjoy
> >that sort of thing.
> >
> >Cindy Hamilton
> I used to do all that stuff. Now it just seems like too much effort.
> My back hurts if I stand for longer than peeling a pot of potatoes.

I have a table on wheels that I can pull into the kitchen if I want
to do something time-consuming, like make potsticker dumplings.

Cindy Hamilton

On 4/6/2021 12:56 PM, Cindy Hamilton wrote:
> On Tuesday, April 6, 2021 at 12:34:00 PM UTC-4, US Janet wrote:
>> On Tue, 6 Apr 2021 01:44:04 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>>> On Monday, April 5, 2021 at 4:19:47 PM UTC-4, Dave Smith wrote:
>>>> Alton's show is interesting, but he is
>>>> just too damned anal about too many things. It can't be much fun to cook
>>>> the way he does.
>>>
>>> Everybody approaches cooking differently. For example, I don't have the
>>> patience to make stuff like individual canapes, but a lot of people enjoy
>>> that sort of thing.
>>>
>>> Cindy Hamilton
>> I used to do all that stuff. Now it just seems like too much effort.
>> My back hurts if I stand for longer than peeling a pot of potatoes.
>
> I have a table on wheels that I can pull into the kitchen if I want
> to do something time-consuming, like make potsticker dumplings.
>
> Cindy Hamilton
>

Yeah, sure. Make your pot stickers but I can't even get a hand made
canape.

On Tue, 06 Apr 2021 12:28:18 -0400, Dave Smith wrote:

> It is indeed a good question. I posted that he had emailed me. She
> denied it and called me a liar. It was not my responsibility to do the
> detective work to find out how she had managed to do that, but I did
> view the source of the post and saw that she had sent it to me and to
> the group. Okay, so she did it out of stupidity, and that would be a
> credible excuse in her case.
>
> I will point out that it is kind of hard to accidentally do that with
> Thunderbird. It is easy to accidentally reply instead following up, but
> in order to do both you have to do extra work. The fact remains that she
> called me a liar. I posted the proof of the email sent to me and she
> called me a liar again.

Hello, Dave. Does posting a genuine email address here give you the
typical 'spam' at the email address you continually post? (Not the recent
sniping, &c.) I never bothered because I expect drugs, gambling,
prostitution, scams, &c.

It's easy to get a Yahoo or whatever I guess.

On Tuesday, April 6, 2021 at 11:56:31 AM UTC-5, Cindy Hamilton wrote:
>
> On Tuesday, April 6, 2021 at 12:34:00 PM UTC-4, US Janet wrote:
> >
> > I used to do all that stuff. Now it just seems like too much effort.
> > My back hurts if I stand for longer than peeling a pot of potatoes.
> >
> I have a table on wheels that I can pull into the kitchen if I want
> to do something time-consuming, like make potsticker dumplings.
>
> Cindy Hamilton
>
I admit to sitting down with whatever it is that needs extended attention.
The chore doesn't seem to be as tiring or as time consuming when I just
stand work on it.

One of my e-mail buddies has some sort of fold-up stool that take no space
to store when she has a tiring recipe that requires a lot of preparation.

On 2021-04-06 9:43 a.m., Lucretia Borgia wrote:
> On Tue, 6 Apr 2021 08:43:03 -0600, Graham > wrote:
>
>> On 2021-04-06 7:06 a.m., Lucretia Borgia wrote:
>>> On Tue, 6 Apr 2021 05:43:16 -0700 (PDT), Cindy Hamilton
>>> > wrote:
>>>
>>>> On Tuesday, April 6, 2021 at 7:18:04 AM UTC-4, Janet wrote:
>>>>> In article >,
>>>>> says...
>>>>>>
>>>>>> On 2021-04-05 7:42 p.m., Lucretia Borgia wrote:
>>>>>>> On Mon, 5 Apr 2021 16:43:35 -0400, Dave Smith
>>>>>>
>>>>>>
>>>>>>>>
>>>>>>>> One of the heritage apples is the snow apple. They are few and far
>>>>>>>> between. We had an apple orchard beside us when we first moved here.
>>>>>>>> The front part was owned by a farmer from down the road and the back
>>>>>>>> part was owned by the Jockey Club. The farmer tended and harvested the
>>>>>>>> trees on the Jockey Club property. In the far corner was one snow apple
>>>>>>>> tree. He never bothered harvesting that one. I sure helped myself to
>>>>>>>> lots of them. They are always better harvested late.
>>>>>>>
>>>>>>> The reason cider is made is because the best cider is made from
>>>>>>> windfalls and on the rotten side even better.
>>>>>>>
>>>>>>
>>>>>>
>>>>>> They use windfall apples for cider because they are usually not suitable
>>>>>> for market. They gather them up, cut out the bad spots and bruises and
>>>>>> crush them to extract the juices. They also make cider with excess
>>>>>> apples because it is easier to store. Some of it is used for cider vinegar.
>>>>> You are confusing hard cider (a fermented alcoholic drink) with
>>>>> non-alcoholic apple juice. North Americans call non-alcoholic apple
>>>>> juice "apple cider".
>>>>
>>>> Close. We generally call unfiltered, raw, apple juice "cider":
>>>>
>>>> <https://www.kingsoopers.com/p/kroger-sweet-delicious-apple-cider/0001111048625>
>>>>
>>>> If it's been filtered and bottled so it's shelf stable, it's usually called "apple juice":
>>>>
>>>> <https://www.amazon.com/Motts-100-Juice-Original-Apple/dp/B00N4QEK4Y/ref=asc_df_B00N4QEK4Y/>
>>>>
>>>> There are exceptions, of course. I've seen filtered, shelf-stable stuff labeled "cider".
>>>> At least here in Michigan, they've started pasteurizing cider (to prevent E. coli
>>>> infections), although it's not cooked as hard as apple juice.
>>>>
>>>> Cindy Hamilton
>>>
>>> Cider is always alcohol to me, anything else is plain old apple juice
>>> that I don't care for very much. My favourite cider is
>>> https://www.noboatscider.com/ really good.
>>>
>> Mine is: https://www.aspall.co.uk/
>> Aspall is a hamlet neighbouring my home village.
>> As a teen, I used walk there with a friend to buy their cyder for 1s8d
>> per quart! Mr Ship was in charge of the cyder house and made you taste
>> the 3 varieties they made back then. After the 3rd he would suggest
>> re-trying #1, then #2. Of course he was trying to get us ****ed!
>
> Nice guy!
> The
>> stuff was strong.
>> John Guild, whose mother was the last of the Chevalliers, greatly
>> expanded the company when he retired from the RN - he was a Lt on the
>> Royal Yacht. His sons hyphenate the name now.
>
> Might have met him, often did cocktail parties on the Royal Yacht.
>
He retired when he realised that his abilities and family connections
had got him as far as he could go:-) So he told my mother. Incidentally,
he showed my mother the navy way of ironing shirts:-)

On Tue, 06 Apr 2021 13:18:29 -0400, Ed Pawlowski wrote:

> On 4/6/2021 12:56 PM, Cindy Hamilton wrote:

>>> My back hurts if I stand for longer than peeling a pot of potatoes.

> Yeah, sure. Make your pot stickers but I can't even get a hand made
> canape.

I tried the Costco pot stickers. Of all suggested cooking methods suggest
thawing them first, then pan-frying. Oven just turns corners into horny
solid.

On Tue, 6 Apr 2021 08:25:31 -0600, Graham > wrote:

>On 2021-04-06 8:20 a.m., Dave Smith wrote:
>> On 2021-04-06 10:17 a.m., Lucretia Borgia wrote:
>>>
>>> On Tue, 6 Apr 2021 10:05:17 -0400, Dave Smith
>>
>>>>
>>>> I rarely drink the alcoholic cider. I used to drink sweet cider only
>>>> occasionally, but this year I developed a real taste for it.Â* There are
>>>> several local prodcuce stands that sell locally made cider and this
>>>> year's product is way tastier than usual.
>>>
>>> 'Sweet cider' is I presume apple juice.
>>>
>>
>> It is cider that has not fermented.
>Then it isn't cider/cyder.

Indeed. It's apple juice. Just like grape juice isn't wine.

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

On Tuesday, April 6, 2021 at 1:18:34 PM UTC-4, Ed Pawlowski wrote:
> On 4/6/2021 12:56 PM, Cindy Hamilton wrote:
> > On Tuesday, April 6, 2021 at 12:34:00 PM UTC-4, US Janet wrote:
> >> On Tue, 6 Apr 2021 01:44:04 -0700 (PDT), Cindy Hamilton
> >> > wrote:
> >>
> >>> On Monday, April 5, 2021 at 4:19:47 PM UTC-4, Dave Smith wrote:
> >>>> Alton's show is interesting, but he is
> >>>> just too damned anal about too many things. It can't be much fun to cook
> >>>> the way he does.
> >>>
> >>> Everybody approaches cooking differently. For example, I don't have the
> >>> patience to make stuff like individual canapes, but a lot of people enjoy
> >>> that sort of thing.
> >>>
> >>> Cindy Hamilton
> >> I used to do all that stuff. Now it just seems like too much effort.
> >> My back hurts if I stand for longer than peeling a pot of potatoes.
> >
> > I have a table on wheels that I can pull into the kitchen if I want
> > to do something time-consuming, like make potsticker dumplings.
> >
> > Cindy Hamilton
> >
> Yeah, sure. Make your pot stickers but I can't even get a hand made
> canape.

Show up on Saturday and I'll make sure you have a hand made canape.

If you arrive by 10 am, you can also go to the flooring store with us. How
much fun is that?

Cindy Hamilton

On Tuesday, April 6, 2021 at 2:26:10 PM UTC-4, Dr. Bruce wrote:
> On Tue, 6 Apr 2021 08:25:31 -0600, Graham > wrote:
>
> >On 2021-04-06 8:20 a.m., Dave Smith wrote:
> >> On 2021-04-06 10:17 a.m., Lucretia Borgia wrote:
> >>>
> >>> On Tue, 6 Apr 2021 10:05:17 -0400, Dave Smith
> >>
> >>>>
> >>>> I rarely drink the alcoholic cider. I used to drink sweet cider only
> >>>> occasionally, but this year I developed a real taste for it. There are
> >>>> several local prodcuce stands that sell locally made cider and this
> >>>> year's product is way tastier than usual.
> >>>
> >>> 'Sweet cider' is I presume apple juice.
> >>>
> >>
> >> It is cider that has not fermented.
> >Then it isn't cider/cyder.
> Indeed. It's apple juice. Just like grape juice isn't wine.

Here's a tangential question:

What is paraffin? Is it aviation fuel or wax?

Cindy Hamilton

On Tue, 6 Apr 2021 11:43:05 -0400, Don Shenkenberger
> wrote:

>On 4/6/2021 4:14 AM, Ophelia wrote:
>> On 05/04/2021 20:46, J. Stewart wrote:
>>> On Mon, 5 Apr 2021 12:38:37 -0400, Dave Smith
>>> > wrote:
>>>
>>>> On 2021-04-05 12:19 p.m., wrote:
>>>>> On Monday, April 5, 2021 at 10:54:57 AM UTC-5, Dave Smith wrote:
>>>>>>
>>>>>> We will give you full marks for honesty ;-)
>>>>>>
>>>>> Thank you, thank you (takes a small bow in gratitude).* You know
>>>>> it's always
>>>>> been said "honesty is the best policy" and it's true.
>>>>>
>>>> It is an especially good policy to follow in a group where there are a
>>>> few people who are quick to call you liars. As I have said in the past,
>>>> there are some people lie so often that they assume that everyone else
>>>> does too.* I was accused of lying here a couple weeks ago when I posted
>>>> about Ohfeelme emailing me. She was upset and call me a liar, but
>>>> everyone with a mail reader was able to view the source of the post and
>>>> see that it had been sent to me and to the group.
>>>
>>> You were too dumb to realise that a) they were not intentionally sent
>>> emails, but automated copies of newsgroup posts and that b) she wasn't
>>> doing it on purpose.
>>>
>>> So I wouldn't be too proud of the drama that you made of this.
>>>
>>
>>
>> ====
>>
>> Thank you.
> >
>Why didn't you ever apologize to Dave Smith for calling
>him a liar?

She never apologises!

On Tue, 6 Apr 2021 12:07:19 -0600, Graham > wrote:

>On 2021-04-06 9:43 a.m., Lucretia Borgia wrote:
>> On Tue, 6 Apr 2021 08:43:03 -0600, Graham > wrote:
>>
>>> On 2021-04-06 7:06 a.m., Lucretia Borgia wrote:
>>>> On Tue, 6 Apr 2021 05:43:16 -0700 (PDT), Cindy Hamilton
>>>> > wrote:
>>>>
>>>>> On Tuesday, April 6, 2021 at 7:18:04 AM UTC-4, Janet wrote:
>>>>>> In article >,
>>>>>> says...
>>>>>>>
>>>>>>> On 2021-04-05 7:42 p.m., Lucretia Borgia wrote:
>>>>>>>> On Mon, 5 Apr 2021 16:43:35 -0400, Dave Smith
>>>>>>>
>>>>>>>
>>>>>>>>>
>>>>>>>>> One of the heritage apples is the snow apple. They are few and far
>>>>>>>>> between. We had an apple orchard beside us when we first moved here.
>>>>>>>>> The front part was owned by a farmer from down the road and the back
>>>>>>>>> part was owned by the Jockey Club. The farmer tended and harvested the
>>>>>>>>> trees on the Jockey Club property. In the far corner was one snow apple
>>>>>>>>> tree. He never bothered harvesting that one. I sure helped myself to
>>>>>>>>> lots of them. They are always better harvested late.
>>>>>>>>
>>>>>>>> The reason cider is made is because the best cider is made from
>>>>>>>> windfalls and on the rotten side even better.
>>>>>>>>
>>>>>>>
>>>>>>>
>>>>>>> They use windfall apples for cider because they are usually not suitable
>>>>>>> for market. They gather them up, cut out the bad spots and bruises and
>>>>>>> crush them to extract the juices. They also make cider with excess
>>>>>>> apples because it is easier to store. Some of it is used for cider vinegar.
>>>>>> You are confusing hard cider (a fermented alcoholic drink) with
>>>>>> non-alcoholic apple juice. North Americans call non-alcoholic apple
>>>>>> juice "apple cider".
>>>>>
>>>>> Close. We generally call unfiltered, raw, apple juice "cider":
>>>>>
>>>>> <https://www.kingsoopers.com/p/kroger-sweet-delicious-apple-cider/0001111048625>
>>>>>
>>>>> If it's been filtered and bottled so it's shelf stable, it's usually called "apple juice":
>>>>>
>>>>> <https://www.amazon.com/Motts-100-Juice-Original-Apple/dp/B00N4QEK4Y/ref=asc_df_B00N4QEK4Y/>
>>>>>
>>>>> There are exceptions, of course. I've seen filtered, shelf-stable stuff labeled "cider".
>>>>> At least here in Michigan, they've started pasteurizing cider (to prevent E. coli
>>>>> infections), although it's not cooked as hard as apple juice.
>>>>>
>>>>> Cindy Hamilton
>>>>
>>>> Cider is always alcohol to me, anything else is plain old apple juice
>>>> that I don't care for very much. My favourite cider is
>>>> https://www.noboatscider.com/ really good.
>>>>
>>> Mine is: https://www.aspall.co.uk/
>>> Aspall is a hamlet neighbouring my home village.
>>> As a teen, I used walk there with a friend to buy their cyder for 1s8d
>>> per quart! Mr Ship was in charge of the cyder house and made you taste
>>> the 3 varieties they made back then. After the 3rd he would suggest
>>> re-trying #1, then #2. Of course he was trying to get us ****ed!
>>
>> Nice guy!
>> The
>>> stuff was strong.
>>> John Guild, whose mother was the last of the Chevalliers, greatly
>>> expanded the company when he retired from the RN - he was a Lt on the
>>> Royal Yacht. His sons hyphenate the name now.
>>
>> Might have met him, often did cocktail parties on the Royal Yacht.
>>
>He retired when he realised that his abilities and family connections
>had got him as far as he could go:-) So he told my mother. Incidentally,
>he showed my mother the navy way of ironing shirts:-)

Lol they couldn't take their jackets off so I just ironed the front
and big cuffs. That was all that ever showed.

On 4/6/2021 2:26 PM, Cindy Hamilton wrote:
> On Tuesday, April 6, 2021 at 1:18:34 PM UTC-4, Ed Pawlowski wrote:
>> On 4/6/2021 12:56 PM, Cindy Hamilton wrote:
>>> On Tuesday, April 6, 2021 at 12:34:00 PM UTC-4, US Janet wrote:
>>>> On Tue, 6 Apr 2021 01:44:04 -0700 (PDT), Cindy Hamilton
>>>> > wrote:
>>>>
>>>>> On Monday, April 5, 2021 at 4:19:47 PM UTC-4, Dave Smith wrote:
>>>>>> Alton's show is interesting, but he is
>>>>>> just too damned anal about too many things. It can't be much fun to cook
>>>>>> the way he does.
>>>>>
>>>>> Everybody approaches cooking differently. For example, I don't have the
>>>>> patience to make stuff like individual canapes, but a lot of people enjoy
>>>>> that sort of thing.
>>>>>
>>>>> Cindy Hamilton
>>>> I used to do all that stuff. Now it just seems like too much effort.
>>>> My back hurts if I stand for longer than peeling a pot of potatoes.
>>>
>>> I have a table on wheels that I can pull into the kitchen if I want
>>> to do something time-consuming, like make potsticker dumplings.
>>>
>>> Cindy Hamilton
>>>
>> Yeah, sure. Make your pot stickers but I can't even get a hand made
>> canape.
>
> Show up on Saturday and I'll make sure you have a hand made canape.
>
> If you arrive by 10 am, you can also go to the flooring store with us. How
> much fun is that?
>
> Cindy Hamilton
>

Damn, you are so good to me. I plan to be there but if I should run
into traffic, don't wait, just go ahead without me.

On Tue, 6 Apr 2021 11:42:08 -0700 (PDT), Cindy Hamilton
> wrote:

>On Tuesday, April 6, 2021 at 2:26:10 PM UTC-4, Dr. Bruce wrote:
>> On Tue, 6 Apr 2021 08:25:31 -0600, Graham > wrote:
>>
>> >On 2021-04-06 8:20 a.m., Dave Smith wrote:
>> >> On 2021-04-06 10:17 a.m., Lucretia Borgia wrote:
>> >>>
>> >>> On Tue, 6 Apr 2021 10:05:17 -0400, Dave Smith
>> >>
>> >>>>
>> >>>> I rarely drink the alcoholic cider. I used to drink sweet cider only
>> >>>> occasionally, but this year I developed a real taste for it. There are
>> >>>> several local prodcuce stands that sell locally made cider and this
>> >>>> year's product is way tastier than usual.
>> >>>
>> >>> 'Sweet cider' is I presume apple juice.
>> >>>
>> >>
>> >> It is cider that has not fermented.
>> >Then it isn't cider/cyder.
>> Indeed. It's apple juice. Just like grape juice isn't wine.
>
>Here's a tangential question:
>
>What is paraffin? Is it aviation fuel or wax?
>
>Cindy Hamilton

To me it's a clear liquid I put in my Suffolk hand blown glass on the
table so the wick can maintain a solid flame with no smoke or smell.
http://www.suffolkglass.co.uk/

On Tuesday, April 6, 2021 at 2:53:39 PM UTC-4, Lucretia Borgia wrote:
> On Tue, 6 Apr 2021 11:42:08 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Tuesday, April 6, 2021 at 2:26:10 PM UTC-4, Dr. Bruce wrote:
> >> On Tue, 6 Apr 2021 08:25:31 -0600, Graham > wrote:
> >>
> >> >On 2021-04-06 8:20 a.m., Dave Smith wrote:
> >> >> On 2021-04-06 10:17 a.m., Lucretia Borgia wrote:
> >> >>>
> >> >>> On Tue, 6 Apr 2021 10:05:17 -0400, Dave Smith
> >> >>
> >> >>>>
> >> >>>> I rarely drink the alcoholic cider. I used to drink sweet cider only
> >> >>>> occasionally, but this year I developed a real taste for it. There are
> >> >>>> several local prodcuce stands that sell locally made cider and this
> >> >>>> year's product is way tastier than usual.
> >> >>>
> >> >>> 'Sweet cider' is I presume apple juice.
> >> >>>
> >> >>
> >> >> It is cider that has not fermented.
> >> >Then it isn't cider/cyder.
> >> Indeed. It's apple juice. Just like grape juice isn't wine.
> >
> >Here's a tangential question:
> >
> >What is paraffin? Is it aviation fuel or wax?
> >
> >Cindy Hamilton
> To me it's a clear liquid I put in my Suffolk hand blown glass on the
> table so the wick can maintain a solid flame with no smoke or smell.
> http://www.suffolkglass.co.uk/

To us it's the stuff candles are made from.

Seems like if paraffin can have two so strikingly different meanings,
using "cider" for either fermented or unfermented apple juice isn't
much of a stretch.

Suffolk Glass had some very pretty stuff. I have a lot of glass from
these guys:

<https://blenko.com/>

We've been to the factory, where they have a viewing gallery where we
watched them make it. One of the older workers reminded me of my
grandfather's brothers. (Although he wasn't as old as they would be now.
Gosh, if my grandfather were still alive, he'd be over 100.)

Cindy Hamilton

On Tuesday, April 6, 2021 at 6:29:03 AM UTC-10, wrote:
> On Tuesday, April 6, 2021 at 11:18:43 AM UTC-5, dsi1 wrote:
> >
> > I have a pound of lard in the refrigerator. I'd try it but the idea of using pig fat in a pie is kind of repulsive to me. Back when I was growing up, vegetable oils were the healthy, cheaper, fats of choice. These days, most Americans are not real keen with cooking with animal fats. I expect this trend to continue. My guess is that in a future with no animal farming, pig fat will be worth it's weight in copper. OTOH, hydrogenated cottonseed oil works just fine in pie crust.
> >
> > https://photos.app.goo.gl/8yE6EJAGV1G9G5Fx7
> >
> Lard does not taste like a pig, at least lard that is rendered properly.
> Hydrogenated fats are terrible for the body, lard has less fat than
> butter and no trans fats.

That's like saying that meat or vegetables that don't taste like meat or vegetables isn't meat or vegetables. I'm not saying that lard is poison. I'm saying that making a pie from pig is repulsive to me.

On Tue, 6 Apr 2021 12:22:14 -0700 (PDT), dsi1 >
wrote:

>On Tuesday, April 6, 2021 at 6:29:03 AM UTC-10, wrote:
>> On Tuesday, April 6, 2021 at 11:18:43 AM UTC-5, dsi1 wrote:
>> >
>> > I have a pound of lard in the refrigerator. I'd try it but the idea of using pig fat in a pie is kind of repulsive to me. Back when I was growing up, vegetable oils were the healthy, cheaper, fats of choice. These days, most Americans are not real keen with cooking with animal fats. I expect this trend to continue. My guess is that in a future with no animal farming, pig fat will be worth it's weight in copper. OTOH, hydrogenated cottonseed oil works just fine in pie crust.
>> >
>> > https://photos.app.goo.gl/8yE6EJAGV1G9G5Fx7
>> >
>> Lard does not taste like a pig, at least lard that is rendered properly.
>> Hydrogenated fats are terrible for the body, lard has less fat than
>> butter and no trans fats.
>
>That's like saying that meat or vegetables that don't taste like meat or vegetables isn't meat or vegetables. I'm not saying that lard is poison. I'm saying that making a pie from pig is repulsive to me.
>
You're not alone.
>

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

On Tuesday, April 6, 2021 at 2:22:17 PM UTC-5, dsi1 wrote:
>
> On Tuesday, April 6, 2021 at 6:29:03 AM UTC-10, wrote:
> >
> > Lard does not taste like a pig, at least lard that is rendered properly.
> > Hydrogenated fats are terrible for the body, lard has less fat than
> > butter and no trans fats.
> >
> That's like saying that meat or vegetables that don't taste like meat or vegetables isn't meat or vegetables. I'm not saying that lard is poison. I'm saying that making a pie from pig is repulsive to me.
>
But you have no problem eating roast pig, ham, or bacon??
How about poi?

On Tuesday, April 6, 2021 at 2:44:34 PM UTC-5, wrote:
> On Tuesday, April 6, 2021 at 2:22:17 PM UTC-5, dsi1 wrote:
> >
> > On Tuesday, April 6, 2021 at 6:29:03 AM UTC-10, wrote:
> > >
> > > Lard does not taste like a pig, at least lard that is rendered properly.
> > > Hydrogenated fats are terrible for the body, lard has less fat than
> > > butter and no trans fats.
> > >
> > That's like saying that meat or vegetables that don't taste like meat or vegetables isn't meat or vegetables. I'm not saying that lard is poison. I'm saying that making a pie from pig is repulsive to me.
> >
> But you have no problem eating roast pig, ham, or bacon??
> How about poi?


Poi Boi the Pork Hypocrite, lol...

--
Best
Greg

On 2021-04-06 1:35 p.m., Mike Duffy wrote:
> On Tue, 06 Apr 2021 12:28:18 -0400, Dave Smith wrote:
>
>> It is indeed a good question. I posted that he had emailed me. She
>> denied it and called me a liar. It was not my responsibility to do the
>> detective work to find out how she had managed to do that, but I did
>> view the source of the post and saw that she had sent it to me and to
>> the group. Okay, so she did it out of stupidity, and that would be a
>> credible excuse in her case.
>>
>> I will point out that it is kind of hard to accidentally do that with
>> Thunderbird. It is easy to accidentally reply instead following up, but
>> in order to do both you have to do extra work. The fact remains that she
>> called me a liar. I posted the proof of the email sent to me and she
>> called me a liar again.
>
> Hello, Dave. Does posting a genuine email address here give you the
> typical 'spam' at the email address you continually post? (Not the recent
> sniping, &c.) I never bothered because I expect drugs, gambling,
> prostitution, scams, &c.
>
> It's easy to get a Yahoo or whatever I guess.
>

I get very little spam. My ISP is pretty good at filtering it out and my
mail reader looks after most of the rest. I don't even see most of it.

Mike Duffy wrote:
> On Tue, 06 Apr 2021 13:18:29 -0400, Ed Pawlowski wrote:
>
>> On 4/6/2021 12:56 PM, Cindy Hamilton wrote:
>
>>>> My back hurts if I stand for longer than peeling a pot of potatoes.
>
>> Yeah, sure. Make your pot stickers but I can't even get a hand made
>> canape.
>
> I tried the Costco pot stickers. Of all suggested cooking methods suggest
> thawing them first, then pan-frying. Oven just turns corners into horny
> solid.
>

Serve 'em to Popeye!

On 2021-04-06 3:22 p.m., dsi1 wrote:
> On Tuesday, April 6, 2021 at 6:29:03 AM UTC-10, wrote:

>> Lard does not taste like a pig, at least lard that is rendered properly.
>> Hydrogenated fats are terrible for the body, lard has less fat than
>> butter and no trans fats.
>
> That's like saying that meat or vegetables that don't taste like meat or vegetables isn't meat or vegetables. I'm not saying that lard is poison. I'm saying that making a pie from pig is repulsive to me.
>

That's a damned shame because lard makes great pastry. It is especially
good with meat pies.

On Tue, 6 Apr 2021 12:04:24 -0700 (PDT), Cindy Hamilton
> wrote:

>On Tuesday, April 6, 2021 at 2:53:39 PM UTC-4, Lucretia Borgia wrote:
>> On Tue, 6 Apr 2021 11:42:08 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Tuesday, April 6, 2021 at 2:26:10 PM UTC-4, Dr. Bruce wrote:
>> >> On Tue, 6 Apr 2021 08:25:31 -0600, Graham > wrote:
>> >>
>> >> >On 2021-04-06 8:20 a.m., Dave Smith wrote:
>> >> >> On 2021-04-06 10:17 a.m., Lucretia Borgia wrote:
>> >> >>>
>> >> >>> On Tue, 6 Apr 2021 10:05:17 -0400, Dave Smith
>> >> >>
>> >> >>>>
>> >> >>>> I rarely drink the alcoholic cider. I used to drink sweet cider only
>> >> >>>> occasionally, but this year I developed a real taste for it. There are
>> >> >>>> several local prodcuce stands that sell locally made cider and this
>> >> >>>> year's product is way tastier than usual.
>> >> >>>
>> >> >>> 'Sweet cider' is I presume apple juice.
>> >> >>>
>> >> >>
>> >> >> It is cider that has not fermented.
>> >> >Then it isn't cider/cyder.
>> >> Indeed. It's apple juice. Just like grape juice isn't wine.
>> >
>> >Here's a tangential question:
>> >
>> >What is paraffin? Is it aviation fuel or wax?
>> >
>> >Cindy Hamilton
>> To me it's a clear liquid I put in my Suffolk hand blown glass on the
>> table so the wick can maintain a solid flame with no smoke or smell.
>> http://www.suffolkglass.co.uk/
>
>To us it's the stuff candles are made from.
>
>Seems like if paraffin can have two so strikingly different meanings,
>using "cider" for either fermented or unfermented apple juice isn't
>much of a stretch.
>
>Suffolk Glass had some very pretty stuff. I have a lot of glass from
>these guys:
>
><https://blenko.com/>
>
>We've been to the factory, where they have a viewing gallery where we
>watched them make it. One of the older workers reminded me of my
>grandfather's brothers. (Although he wasn't as old as they would be now.
>Gosh, if my grandfather were still alive, he'd be over 100.)
>
>Cindy Hamilton

Love glass, they have some beautiful colours in there!

On Tuesday, April 6, 2021 at 1:46:43 PM UTC-5, Lucretia Borgia wrote:
> On Tue, 6 Apr 2021 11:43:05 -0400, Don Shenkenberger
> > wrote:
>
> >On 4/6/2021 4:14 AM, Ophelia wrote:
> >> On 05/04/2021 20:46, J. Stewart wrote:
> >>> On Mon, 5 Apr 2021 12:38:37 -0400, Dave Smith
> >>> > wrote:
> >>>
> >>>> On 2021-04-05 12:19 p.m., wrote:
> >>>>> On Monday, April 5, 2021 at 10:54:57 AM UTC-5, Dave Smith wrote:
> >>>>>>
> >>>>>> We will give you full marks for honesty ;-)
> >>>>>>
> >>>>> Thank you, thank you (takes a small bow in gratitude). You know
> >>>>> it's always
> >>>>> been said "honesty is the best policy" and it's true.
> >>>>>
> >>>> It is an especially good policy to follow in a group where there are a
> >>>> few people who are quick to call you liars. As I have said in the past,
> >>>> there are some people lie so often that they assume that everyone else
> >>>> does too. I was accused of lying here a couple weeks ago when I posted
> >>>> about Ohfeelme emailing me. She was upset and call me a liar, but
> >>>> everyone with a mail reader was able to view the source of the post and
> >>>> see that it had been sent to me and to the group.
> >>>
> >>> You were too dumb to realise that a) they were not intentionally sent
> >>> emails, but automated copies of newsgroup posts and that b) she wasn't
> >>> doing it on purpose.
> >>>
> >>> So I wouldn't be too proud of the drama that you made of this.
> >>>
> >>
> >>
> >> ====
> >>
> >> Thank you.
> > >
> >Why didn't you ever apologize to Dave Smith for calling
> >him a liar?
> She never apologises!


What do you expect from OAFelia... she's so stupid that she still has a *tail*, lol...

--
Best
Greg

On Tuesday, April 6, 2021 at 10:54:12 AM UTC-10, Dave Smith wrote:
> On 2021-04-06 3:22 p.m., dsi1 wrote:
> > On Tuesday, April 6, 2021 at 6:29:03 AM UTC-10, wrote:
>
> >> Lard does not taste like a pig, at least lard that is rendered properly.
> >> Hydrogenated fats are terrible for the body, lard has less fat than
> >> butter and no trans fats.
> >
> > That's like saying that meat or vegetables that don't taste like meat or vegetables isn't meat or vegetables. I'm not saying that lard is poison. I'm saying that making a pie from pig is repulsive to me.
> >
> That's a damned shame because lard makes great pastry. It is especially
> good with meat pies.

Don't worry about it too much. I make a pretty mean shortcrust.
You were probably raised on lard as a shortening. That was the case in America - lard was what everybody used. It was around the 50's when vegetable oils became predominant - in the US. You are probably of an earlier generation or not an American. Americans were way into the good fat/bad fat game early on. In the 50-60's, butter and animal fats were considered unhealthy - in the US. I can't say how things were in your country. My guess is that you weren't exposed to American advertising and the trends of the era. You are a product of your generation and/or country. Me too.

https://photos.app.goo.gl/vpBjeJrMn9YiQh679

On Tue, 06 Apr 2021 16:44:20 -0400, Dave Smith wrote:

> I don't even see most of it.

How many messages / month do you get?

On 2021-04-06 6:15 p.m., Mike Duffy wrote:
> On Tue, 06 Apr 2021 16:44:20 -0400, Dave Smith wrote:
>
>> I don't even see most of it.
>
> How many messages / month do you get?
>


Emails? I get 10-15 legitimate emails a day and maybe one spam every
second day.
I get 100 or more posts in RFC, and there are a lot that get filtered.
In another group, I got 74 messages, but there there were probably twice
as many more that were filtered, some because the posters are complete
assholes but most because they are cross posted to the usual radical
bullshit groups.

On 2021-04-06 8:08 p.m., jmcquown wrote:
> On 4/5/2021 11:31 AM, 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.
>
> I never had any success with pie crust or any sort of pastry so why fuss
> and worry and possibly waste the ingredients on yet another mediocre
> attempt?
>
> I 'get' it.Â* Many people find working with pastry to be simple and even
> enjoyable.Â* I'm not one of them.
>
>

I get that. I have acknowledged it. I have no idea why it is that some
people can make pastry and other can't and why some people actually find
it very easy. I am one of those who finds it easy. Were it not the diet
that denies me pie, I would think nothing of whipping up a batch of
dough and rolling it out to fit a pie shell. My wife can make good
dough but she has a lot of trouble rolling it out nicely. Many others
could not even think of trying either to make dough or to roll it out.

On Tuesday, April 6, 2021 at 6:47:09 PM UTC-5, wrote:
> On 4/5/2021 10:10 AM, 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.
> >
> >
> Okay. I read later in this thread you said E-S wouldn't let you
> "download offline" so you switched to AIOE. Thing is, I still do not
> know why you feel you need to "download" posts offline. If E-S wasn't
> working, try checking it when you're not "offline".
>
> I'll join the others who said, so what if it's a store baked crust?
>
> Jill



If Jill isn't careful her strap - on will fall off, lol...

--
Best
Greg

On 4/5/2021 11:31 AM, 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.

I never had any success with pie crust or any sort of pastry so why fuss
and worry and possibly waste the ingredients on yet another mediocre
attempt?

I 'get' it. Many people find working with pastry to be simple and even
enjoyable. I'm not one of them.

Jill

On 4/5/2021 10:10 AM, 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 >Â* No great
>> surprise there.Â* 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.
>
>
Okay. I read later in this thread you said E-S wouldn't let you
"download offline" so you switched to AIOE. Thing is, I still do not
know why you feel you need to "download" posts offline. If E-S wasn't
working, try checking it when you're not "offline".

I'll join the others who said, so what if it's a store baked crust?

Jill

On Tue, 6 Apr 2021 20:08:32 -0400, jmcquown wrote:

> On 4/5/2021 11:31 AM, 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.
>
> I never had any success with pie crust or any sort of pastry so why fuss
> and worry and possibly waste the ingredients on yet another mediocre
> attempt?
>
> I 'get' it. Many people find working with pastry to be simple and even
> enjoyable. I'm not one of them.

When I do go to the effort, I find cutting all the flour with lard
or shortening tedious. All for a crust or biscuit I really don't
appreciate. The frozen pucks are excellent for biscuits. And I
don't like any pies except for Frammingham Cream or uncrusted
quiches.

I'd roll out a quick or risen dough for something savory like
pieroshkis or pizza, but savory or sweeet flour/lard pastries, pies,
and empanadas can go to hell.

-sww

Graham wrote:

> 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.

It's just more trouble than some want to take. For me the issue is
spinal problems that make rolling dough problematic but when I have
made it, it's no better than the store bought ones so I don't bother.

US Janet wrote:

> On Mon, 5 Apr 2021 11:21:50 -0400, Dave Smith
> > wrote:
>
> > 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.
>
> When Lucretia said that, something tickled my brain. I faintly
> remember reading something like that but I don't remember that it was
> only apples, or apples for the US or varieties of vegetables at the
> beginning of the last century. Maybe it applies to all.
> However in the U.S., there is currently a group of men traveling the
> (West or all U.S.?) traveling the back roads looking for abandoned
> farms and the like, seeking out forgotten apples. They collect what
> they find and send them off to be tested for unique DNA. There is
> another grooup operating out of the East. Thousands of apples have
> been rediscovered.
> See Lost Apple Project and Apple Search. At one time there were
> 17,000 named varieties of apples in the U.S. Now we are down to
> 4,500.
> Sorry for getting on a hobby horse. This is just a pet project that I
> follow. I'm all for broadening our scope of edible foods and
> protecting them.
> Janet US

Me too. I have only 2 apple trees but I just added 3 Cherry fruit
trees (making 4). I have 2 blueberry bushes blooming their little
hearts out (cross pollenators). Probably next ear before fruit as they
are newly planted but may get a berry or 2.

Meantime, Virginia has a mini explosion of heirloom types of apples
'native to the region' that fell by the wayside but are gaining
popularity.

On 2021-04-06 2:39 a.m., US Janet wrote:
> On Mon, 5 Apr 2021 16:43:35 -0400, Dave Smith
> > wrote:

>>
>> One of the heritage apples is the snow apple. They are few and far
>> between. We had an apple orchard beside us when we first moved here.
>> The front part was owned by a farmer from down the road and the back
>> part was owned by the Jockey Club. The farmer tended and harvested the
>> trees on the Jockey Club property. In the far corner was one snow apple
>> tree. He never bothered harvesting that one. I sure helped myself to
>> lots of them. They are always better harvested late.
>
> You mean snow apples are no longer found in the mid-west. That was
> the top apple of my childhood. So sweet and juicy and really white
> flesh.

I don't know about the mid-west. I am in southern Ontario. I can't
remember the last time I saw snow apples in a store, but it was years
before I discovered the one in the orchard next door, and the farmer did
not bother picking it.

It was not just the white flesh of the fruit. There was often a patch of
pink in it.

Mike Duffy wrote:

> 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.

Every one I have ever used allows you to reset the date for the scan
too. You just back date it then.