Further to my last post of this subject, I used my new toy again last
night.

This time, I started heating the Presto Kitchen Kettle a bit earlier in
the process. I also monitored the temperature again. I allowed about
thirty minutes or more, for it to heat up. Again, I set the control to
maximum, i.e., 400°. I reused the same oil I had used before. The
temperature increased fairly rapidly at first, and then slowed as it
reached its maximum. This time it actually reached a maximum of 375°
and when I compared it against my digital thermometer, they agreed to
within about 1/2 degree. It would appear that my candy thermometer is
not very good on water! Of course, this doesn't make a lot of sense to
me, but these are the results I got.

This time, I was trying a recipe from Cooks Illustrated for "chips". I
think I need to improve my procedures. The potatoes browned nicely in a
reasonable period of time, and we both enjoyed them but they were not as
crisp as I would like. I think this is largely the result of the
temperature dropping about 30° when I added the potatoes. I used one
moderate Russet potato for the two of us and added it all at once. I
think this is part of the problem. Again, since it has only 1500W, it
was not able to maintain the heat. I'll try splitting it into two
batches next time and see how that works. Also, there's another
variation I'm considering...

Regards...

Tom

tom spillman wrote:
> Further to my last post of this subject, I used my new toy again last
> night.
>
Tom... get over it. We know you like your PRESTO whatever. You're
obviously a new saleman for the product. Some of us don't deep fry anything
and don't really care.

OB Food: breakfast will be a slice of leftover spinach-feta quiche and a
glass of milk. No deep fryer required.

Jill

jmcquown wrote:

>>
> Tom... get over it. We know you like your PRESTO whatever. You're
> obviously a new saleman for the product.

Sorry, not quite. I'm a 76 year old retired Consultant Systems Engineer
and an ex-professor of IT, and I'm hardly a salesman for anything!

> Some of us don't deep fry anything
> and don't really care.

You can always do what I do when I see something I'm not interested in:
Skip it or delete it...

Sorry to bother you with my pedantry. The only reason I posted these
was that someone else on this group thought some others in this group
might be interested in what I had to say.

>
> OB Food: breakfast will be a slice of leftover spinach-feta quiche and a
> glass of milk. No deep fryer required.
>

"Some of us...really don't care" what you have for breakfast!

However, as some of my Jewish friends say: "Enjoy it in good health!"

Regards...

Tom

tom spillman wrote:
> jmcquown wrote:
>
>>>
>> Tom... get over it. We know you like your PRESTO whatever. You're
>> obviously a new saleman for the product.
>
> Sorry, not quite. I'm a 76 year old retired Consultant Systems
> Engineer and an ex-professor of IT, and I'm hardly a salesman for
> anything!
>
So literal... I didn't say they paid you but apparently PRESTO *could* hire
you for a salesman... post, post, post about it. BTW, I didn't see Om
giving up her Fry Daddy for it. Maybe she did and I missed that. Doesn't
matter. We get the picture, you like this PRESTO thing.

>> Some of us don't deep fry anything
>> and don't really care.
>
> You can always do what I do when I see something I'm not interested
> in: Skip it or delete it...
>
I've deleted about 10 posts about your PRESTO thing so far.

> Sorry to bother you with my pedantry. The only reason I posted these
> was that someone else on this group thought some others in this group
> might be interested in what I had to say.
>
I have no problem with what you have to say. I like fried shrimp. Haven't
made it at home often but I like it. I like hush puppies, too. I like
batter fried squash and on occasion fried okra.

>>
>> OB Food: breakfast will be a slice of leftover spinach-feta quiche
>> and a glass of milk. No deep fryer required.
>>
> "Some of us...really don't care" what you have for breakfast!
>
I don't post about how I cooked my breakfast over and over and over,
mentioning a product brand name every time I do so; there may be a slight
difference in that regard. But here's to your health, Tom. I'll raise a
glass of milk in your honor.

Jill

On Sun, 19 Aug 2007 08:29:56 -0500, "jmcquown"
> wrote:

>tom spillman wrote:
>> Further to my last post of this subject, I used my new toy again last
>> night.
>>
>Tom... get over it. We know you like your PRESTO whatever. You're
>obviously a new saleman for the product. Some of us don't deep fry anything
>and don't really care.
>
....and the rest of us can go hang.

>OB Food: breakfast will be a slice of leftover spinach-feta quiche and a
>glass of milk. No deep fryer required.
>
>Jill
>

on the other hand, there is deep and abiding interest in what jill had
for breakfast.

your pal,
blake

tom spillman > wrote in
:

<snippage>

Tom, I hope I can call you that otherwise I'm talking to the wrong
person. Have you considered the size of the french fries ie the thickness
and width....I don't own a deep fryer I deep fry using a pot and a
burner on my electric stove. And I find that the overall thickness of the
fry makes a big difference in the quality of the fry. Also a presoak in
cold salted water to help remove starch from the offending fry. Oh and of
course a through drying afterwards. I lean towards a fry that is about
3/8ths of an inch in width and thickness.

If recovery from reduced cooking temp is your main concern may I suggest
frying smaller batches or a larger quantity of oil or a larger more
wattage fryer.

BTW what are your feeling on funnel cakes another deep fryer delight.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

hahabogus wrote:

>
> BTW what are your feeling on funnel cakes another deep fryer delight.
>
zeppole! strufoli!..
Occasional fried chicken or egg rolls....
I might deep fry once or twice a year? For big cooking projects I use a
deep fryer with basket and filter lid (can't recall the name?) but for
small batches I just use an old pressure cooker pot that doesn't have a
lid anymore and I never once used it as a pressure cooker. It is nice
and heavy and deep though. Good stove top frying vessel.

In article >,
"jmcquown" > wrote:

> tom spillman wrote:
> > Further to my last post of this subject, I used my new toy again last
> > night.
> >
> Tom... get over it. We know you like your PRESTO whatever. You're
> obviously a new saleman for the product. Some of us don't deep fry anything
> and don't really care.
>
> OB Food: breakfast will be a slice of leftover spinach-feta quiche and a
> glass of milk. No deep fryer required.
>
> Jill

You okay Jill dear?
You are being a bit of a bitch today. :-)

Sending some hugs your way!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"jmcquown" > wrote:

> So literal... I didn't say they paid you but apparently PRESTO *could* hire
> you for a salesman... post, post, post about it. BTW, I didn't see Om
> giving up her Fry Daddy for it. Maybe she did and I missed that. Doesn't
> matter. We get the picture, you like this PRESTO thing.

Actually, Om has been interested in adding the Presto to her
armamentarium of cooking gadgets. ;-)

The fry daddy is only good for small batches.
Sometimes I want to cook larger batches and things like chicken
drumsticks. I can't do more than 2, maybe 3 of those at a time.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"jmcquown" > wrote:

> I don't post about how I cooked my breakfast over and over and over

But some people do. <G>
I don't see you chewing Andy out over his breakfast posts?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

hahabogus wrote:
> tom spillman > wrote in
> :
>
> <snippage>
>
> Tom, I hope I can call you that otherwise I'm talking to the wrong
> person. Have you considered the size of the french fries ie the thickness
> and width....I don't own a deep fryer I deep fry using a pot and a
> burner on my electric stove. And I find that the overall thickness of the
> fry makes a big difference in the quality of the fry. Also a presoak in
> cold salted water to help remove starch from the offending fry. Oh and of
> course a through drying afterwards. I lean towards a fry that is about
> 3/8ths of an inch in width and thickness.
>
> If recovery from reduced cooking temp is your main concern may I suggest
> frying smaller batches or a larger quantity of oil or a larger more
> wattage fryer.
>
> BTW what are your feeling on funnel cakes another deep fryer delight.
>
Those are interesting Ideas that I am considering. BTW, I had dried the
potatoes before cooking. But I think you have listed some good
alternatives.

I LIKE funnel cakes, but I find that I really have to watch what I eat
now, otherwise I put on too much weight. Funnel cakes could cause me to
devour the whole bunch, so I haven't tried them in my new fryer and
probably won't in order to avoid temptation. Didn't Oscar Wilde say:
"I can avoid anything except temptation!"

Regards...

Tom

Omelet wrote:
> In article >,
> "jmcquown" > wrote:
>
>> I don't post about how I cooked my breakfast over and over and over
>
> But some people do. <G>
> I don't see you chewing Andy out over his breakfast posts?

Andy doesn't go on and on about which frying pan he used (or what brand of
microwave heheh)

Omelet wrote:
> In article >,
> "jmcquown" > wrote:
>
>> tom spillman wrote:
>>> Further to my last post of this subject, I used my new toy again
>>> last night.
>>>
>> Tom... get over it. We know you like your PRESTO whatever. You're
>> obviously a new saleman for the product. Some of us don't deep fry
>> anything and don't really care.
>>
>> OB Food: breakfast will be a slice of leftover spinach-feta quiche
>> and a glass of milk. No deep fryer required.
>>
>> Jill
>
> You okay Jill dear?
> You are being a bit of a bitch today. :-)
>
> Sending some hugs your way!

Maybe I just don't want a PRESTO promotion to go on here, Om. I know when
I'm being a bitch and yes, I am. I also know when I have to keep deleting
posts because the word PRESTO keeps appearing over and over and over again
in CAPS. We get it! You like it. Whatever! Sheesh.

OB Food: Hush Puppies (not the frozen kind)

1 cups cornmeal
1/2 cup flour
1 cup buttermilk
1 egg, beaten
1/2 tsp. salt
2 tsp. baking powder
1 Tbs. chopped onions

Blend ingredients together until you have a nice thick batter. Drop into
400F deep fat until golden brown.

I used a deep skillet when I used to make these. No special equipment
required. Sorry about being bitchy but my goodness, should I name the
skillet I made them in?

jmcquown wrote:
>
> Andy doesn't go on and on about which frying pan he used (or what brand of
> microwave heheh)
>

What brand of microwave do I use? And what brands of frying pans do I
own and use? <G>

I don't think I went on and on about these things!

YMMV...

Sorry, I couldn't resist, which I'm sure is obvious. However, I don't
like being savaged because you are not interested in what I have to say.

As I see it, you have two options. You can killfile me and be saved
from having to see any more of my posts, or you can take my usual
solution: If I'm not interested in something, based on the author and
the subject line, I just ignore it.

You may, of course, do anything you'd like...

Regards...

Tom

In article >,
"jmcquown" > wrote:

> > Sending some hugs your way!
>
> Maybe I just don't want a PRESTO promotion to go on here, Om. I know when
> I'm being a bitch and yes, I am. I also know when I have to keep deleting
> posts because the word PRESTO keeps appearing over and over and over again
> in CAPS. We get it! You like it. Whatever! Sheesh.
>
> OB Food: Hush Puppies (not the frozen kind)
>
> 1 cups cornmeal
> 1/2 cup flour
> 1 cup buttermilk
> 1 egg, beaten
> 1/2 tsp. salt
> 2 tsp. baking powder
> 1 Tbs. chopped onions
>
> Blend ingredients together until you have a nice thick batter. Drop into
> 400F deep fat until golden brown.
>
> I used a deep skillet when I used to make these. No special equipment
> required. Sorry about being bitchy but my goodness, should I name the
> skillet I made them in?

Why not? :-)

Mine is too big for this.

Mom never had a deep fryer either.
She used a Wok to deep fry.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"jmcquown" > wrote in message
...
> Omelet wrote:
>> In article >,
>> "jmcquown" > wrote:
>>
>>> tom spillman wrote:
>>>> Further to my last post of this subject, I used my new toy again
>>>> last night.
>>>>
>>> Tom... get over it. We know you like your PRESTO whatever. You're
>>> obviously a new saleman for the product. Some of us don't deep fry
>>> anything and don't really care.
>>>
>>> OB Food: breakfast will be a slice of leftover spinach-feta quiche
>>> and a glass of milk. No deep fryer required.
>>>
>>> Jill
>>
>> You okay Jill dear?
>> You are being a bit of a bitch today. :-)
>>
>> Sending some hugs your way!
>
> Maybe I just don't want a PRESTO promotion to go on here, Om. I know when
> I'm being a bitch and yes, I am. I also know when I have to keep deleting
> posts because the word PRESTO keeps appearing over and over and over again
> in CAPS. We get it! You like it. Whatever! Sheesh.


Actually, demanding that people only post what you want to read is being a
whole bunch of a bitch especially whey they're ON topic posts.

OB food: supper tonight, meatloaf, scalloped potatoes, green beans, dinner
rolls.

Ms P

"jmcquown" > wrote in
:

> Omelet wrote:
>> In article >,
>> "jmcquown" > wrote:
>>
>>> tom spillman wrote:
>>>> Further to my last post of this subject, I used my new toy again
>>>> last night.
>>>>
>>> Tom... get over it. We know you like your PRESTO whatever. You're
>>> obviously a new saleman for the product. Some of us don't deep fry
>>> anything and don't really care.
>>>
>>> OB Food: breakfast will be a slice of leftover spinach-feta quiche
>>> and a glass of milk. No deep fryer required.
>>>
>>> Jill
>>
>> You okay Jill dear?
>> You are being a bit of a bitch today. :-)
>>
>> Sending some hugs your way!
>
> Maybe I just don't want a PRESTO promotion to go on here, Om. I know
> when I'm being a bitch and yes, I am. I also know when I have to keep
> deleting posts because the word PRESTO keeps appearing over and over
> and over again in CAPS. We get it! You like it. Whatever! Sheesh.
>
> OB Food: Hush Puppies (not the frozen kind)
>
> 1 cups cornmeal
> 1/2 cup flour
> 1 cup buttermilk
> 1 egg, beaten
> 1/2 tsp. salt
> 2 tsp. baking powder
> 1 Tbs. chopped onions
>
> Blend ingredients together until you have a nice thick batter. Drop
> into 400F deep fat until golden brown.
>
> I used a deep skillet when I used to make these. No special equipment
> required. Sorry about being bitchy but my goodness, should I name the
> skillet I made them in?
>
>
>

myself...I'd go 1 1/2 cups cormeal and replace the buttermilk with
sourcream. Maybe add some minced canned chipotle peppers in adobe sauce.
But I've never been a traditionalist.

Up here perogies are well loved french fried.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Sun, 19 Aug 2007 13:37:45 -0500, "jmcquown"
> wrote:

>Maybe I just don't want a PRESTO promotion to go on here, Om. I know when
>I'm being a bitch and yes, I am. I also know when I have to keep deleting
>posts because the word PRESTO keeps appearing over and over and over again
>in CAPS. We get it! You like it. Whatever! Sheesh.

I have deleted the posts and never thought to find out if he was
crossposting to or from rec.food.equipment, which is probably the
better forum for such a long onsided discussion.


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

tom spillman wrote:
> jmcquown wrote:
>>
>> Andy doesn't go on and on about which frying pan he used (or what
>> brand of microwave heheh)
>>
>
> What brand of microwave do I use? And what brands of frying pans do I
> own and use? <G>
>
> I don't think I went on and on about these things!
>
> YMMV...
>
> Sorry, I couldn't resist, which I'm sure is obvious. However, I don't
> like being savaged because you are not interested in what I have to
> say.
>
> As I see it, you have two options. You can killfile me and be saved
> from having to see any more of my posts, or you can take my usual
> solution: If I'm not interested in something, based on the author and
> the subject line, I just ignore it.
>
> You may, of course, do anything you'd like...
>
> Regards...
>
> Tom

Tom, I apologize for being a bitch. It happens. I'm not going to killfile
you but I'm also not going to buy a PRESTO fryer, how's that? As for the
subject line, I guess what happened was I got tired of fryer this, fryer
that. I should have ignored the thread; I deleted a number of them. But
this post was my mistake. Mea culpa. You seem like a nice guy. Om can
tell you I'm actually a nice person, too... most of the time.

Jill

hahabogus wrote:
> "jmcquown" > wrote in
> :
>
>> Omelet wrote:
>>> In article >,
>>> "jmcquown" > wrote:
>>>
>>>> tom spillman wrote:
>>>>> Further to my last post of this subject, I used my new toy again
>>>>> last night.
>>>>>
>>>> Tom... get over it. We know you like your PRESTO whatever. You're
>>>> obviously a new saleman for the product. Some of us don't deep fry
>>>> anything and don't really care.
>>>>
>>>> OB Food: breakfast will be a slice of leftover spinach-feta quiche
>>>> and a glass of milk. No deep fryer required.
>>>>
>>>> Jill
>>>
>>> You okay Jill dear?
>>> You are being a bit of a bitch today. :-)
>>>
>>> Sending some hugs your way!
>>
>> Maybe I just don't want a PRESTO promotion to go on here, Om. I know
>> when I'm being a bitch and yes, I am. I also know when I have to
>> keep deleting posts because the word PRESTO keeps appearing over and
>> over and over again in CAPS. We get it! You like it. Whatever!
>> Sheesh.
>>
>> OB Food: Hush Puppies (not the frozen kind)
>>
>> 1 cups cornmeal
>> 1/2 cup flour
>> 1 cup buttermilk
>> 1 egg, beaten
>> 1/2 tsp. salt
>> 2 tsp. baking powder
>> 1 Tbs. chopped onions
>>
>> Blend ingredients together until you have a nice thick batter. Drop
>> into 400F deep fat until golden brown.
>>
>> I used a deep skillet when I used to make these. No special
>> equipment required. Sorry about being bitchy but my goodness,
>> should I name the skillet I made them in?
>>
>>
>>
>
> myself...I'd go 1 1/2 cups cormeal and replace the buttermilk with
> sourcream. Maybe add some minced canned chipotle peppers in adobe
> sauce. But I've never been a traditionalist.
>
> Up here perogies are well loved french fried.

Alan, those would certainly not be traditional "hush puppies" but hey, you
Canadians...

sf wrote:
> On Sun, 19 Aug 2007 13:37:45 -0500, "jmcquown"
> > wrote:
>
>> Maybe I just don't want a PRESTO promotion to go on here, Om. I know when
>> I'm being a bitch and yes, I am. I also know when I have to keep deleting
>> posts because the word PRESTO keeps appearing over and over and over again
>> in CAPS. We get it! You like it. Whatever! Sheesh.
>
> I have deleted the posts and never thought to find out if he was
> crossposting to or from rec.food.equipment, which is probably the
> better forum for such a long onsided discussion.
>
>
I just reviewed my "Sent" folder. I could not find ONE of my posts with
anything all in caps that I wrote, so You would not have found any of my
posts that way. In fact in most of the posts, I NEVER even used the
name of the manufacturer.

But, then again, hyperbole seems to be the main form of currency in
Usenet, isn't it...

Regards...

Tom

hahabogus wrote:

> Maybe add some minced canned chipotle peppers in adobe
> sauce. But I've never been a traditionalist.

I hope you mean adobo sauce.

Steve

jmcquown wrote:
>
> Tom, I apologize for being a bitch. It happens. I'm not going to killfile
> you but I'm also not going to buy a PRESTO fryer, how's that? As for the
> subject line, I guess what happened was I got tired of fryer this, fryer
> that. I should have ignored the thread; I deleted a number of them. But
> this post was my mistake. Mea culpa. You seem like a nice guy. Om can
> tell you I'm actually a nice person, too... most of the time.
>
> Jill
>

Apology gratefully accepted. Further, I owe you an apology for not just
ignoring your complaints. I guess the macho part of my personality came
out.

I have no doubt that you are usually a nice person. However, I have
been around long enough (I'm 76) to realize that sometimes things happen
that upsets all of us. I have certainly had my share!

I'll do my best *not* to do so again in the future, but since my mind
reading license ran out years ago, I can't promise that I won't say
something irritating... <G>

Regards...

Tom

Steve Pope wrote:
> hahabogus wrote:
>
>> Maybe add some minced canned chipotle peppers in adobe sauce. But
>> I've never been a traditionalist.
>
> I hope you mean adobo sauce.

The secret to adobe sauce lies in always remembering to wash out your
containers before it sets.


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

tom spillman wrote:
> jmcquown wrote:
>>
>> Tom, I apologize for being a bitch. It happens. I'm not going to
>> killfile you but I'm also not going to buy a PRESTO fryer, how's
>> that? As for the subject line, I guess what happened was I got
>> tired of fryer this, fryer that. I should have ignored the thread;
>> I deleted a number of them. But this post was my mistake. Mea
>> culpa. You seem like a nice guy. Om can tell you I'm actually a
>> nice person, too... most of the time.
>>
>> Jill
>>
>
> Apology gratefully accepted. Further, I owe you an apology for not
> just ignoring your complaints. I guess the macho part of my
> personality came out.
>
> I have no doubt that you are usually a nice person. However, I have
> been around long enough (I'm 76) to realize that sometimes things
> happen that upsets all of us. I have certainly had my share!
>
> I'll do my best *not* to do so again in the future, but since my mind
> reading license ran out years ago, I can't promise that I won't say
> something irritating... <G>
>
> Regards...
>
> Tom

Truce, then Oh, and don't think your age gives you an an excuse. We've
plenty of "old folks" around here <wink>. What's for dinner?

jmcquown wrote:

> Truce, then Oh, and don't think your age gives you an an excuse. We've
> plenty of "old folks" around here <wink>. What's for dinner?
>

A truce sounds great to me! Unfortunately, I've been around long enough
to know that the only ones who can use age as an excuse are those with
Alzheimer's, which I don't think has affected me yet! Luckily, it
doesn't seem to run in my family.

As to dinner, I'm still trying to decide what to fix. At this time of
year it gets hot in Central Texas where we live (the thermometer in my
home office gives an outside temperature of 90.5), so my wife and I will
have something light I'm sure. She's not much help though. I asked her
what she wanted for dinner and she couldn't think of any more ideas for
dinner than I could.

I promise NOT to tell you what we decide to have...;>)

Regards...

Tom

"tom spillman" > wrote

> As to dinner, I'm still trying to decide what to fix. At this time of
> year it gets hot in Central Texas where we live (the thermometer in my
> home office gives an outside temperature of 90.5), so my wife and I will
> have something light I'm sure. She's not much help though. I asked her
> what she wanted for dinner and she couldn't think of any more ideas for
> dinner than I could.

Well, we had BLTs. That's right, and I'd do it again.

nancy

In article >,
tom spillman > wrote:


> > > wrote:
> >
> >> Maybe I just don't want a PRESTO promotion to go on here, Om. I know when
> >> I'm being a bitch and yes, I am. I also know when I have to keep deleting
> >> posts because the word PRESTO keeps appearing over and over and over again
> >> in CAPS. We get it! You like it. Whatever! Sheesh.

> I just reviewed my "Sent" folder. I could not find ONE of my posts with
> anything all in caps that I wrote, so You would not have found any of my
> posts that way. In fact in most of the posts, I NEVER even used the
> name of the manufacturer.


My newserver has 15 posts from you. 3 mention PRESTO, in all caps.

I hereby challenge you to a duel in pedantry!

On Sun, 19 Aug 2007 15:11:05 -0500, tom spillman
> wrote:

>sf wrote:
>> On Sun, 19 Aug 2007 13:37:45 -0500, "jmcquown"
>> > wrote:
>>
>>> Maybe I just don't want a PRESTO promotion to go on here, Om. I know when
>>> I'm being a bitch and yes, I am. I also know when I have to keep deleting
>>> posts because the word PRESTO keeps appearing over and over and over again
>>> in CAPS. We get it! You like it. Whatever! Sheesh.
>>
>> I have deleted the posts and never thought to find out if he was
>> crossposting to or from rec.food.equipment, which is probably the
>> better forum for such a long onesided discussion.
>>
>>
>I just reviewed my "Sent" folder. I could not find ONE of my posts with
>anything all in caps that I wrote, so You would not have found any of my
>posts that way. In fact in most of the posts, I NEVER even used the
>name of the manufacturer.
>
>But, then again, hyperbole seems to be the main form of currency in
>Usenet, isn't it...
>
Why are you replying to me? You didn't say PRESTO in caps... at least
in the posts I read.



--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

In article >,
"jmcquown" > wrote:

> > You may, of course, do anything you'd like...
> >
> > Regards...
> >
> > Tom
>
> Tom, I apologize for being a bitch. It happens. I'm not going to killfile
> you but I'm also not going to buy a PRESTO fryer, how's that? As for the
> subject line, I guess what happened was I got tired of fryer this, fryer
> that. I should have ignored the thread; I deleted a number of them. But
> this post was my mistake. Mea culpa. You seem like a nice guy. Om can
> tell you I'm actually a nice person, too... most of the time.
>
> Jill

Even I have my moments of bitchiness... ;-)

I like Jill.
--
Peace, Om

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In article >,
(Steve Pope) wrote:

> hahabogus wrote:
>
> > Maybe add some minced canned chipotle peppers in adobe
> > sauce. But I've never been a traditionalist.
>
> I hope you mean adobo sauce.
>
> Steve

<giggles>

Clay bake anyone?
--
Peace, Om

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In article >,
tom spillman > wrote:

> jmcquown wrote:
>
> > Truce, then Oh, and don't think your age gives you an an excuse. We've
> > plenty of "old folks" around here <wink>. What's for dinner?
> >
>
> A truce sounds great to me! Unfortunately, I've been around long enough
> to know that the only ones who can use age as an excuse are those with
> Alzheimer's, which I don't think has affected me yet! Luckily, it
> doesn't seem to run in my family.
>
> As to dinner, I'm still trying to decide what to fix. At this time of
> year it gets hot in Central Texas where we live (the thermometer in my
> home office gives an outside temperature of 90.5), so my wife and I will
> have something light I'm sure. She's not much help though. I asked her
> what she wanted for dinner and she couldn't think of any more ideas for
> dinner than I could.
>
> I promise NOT to tell you what we decide to have...;>)
>
> Regards...
>
> Tom

I made some simple pan fried chicken drumsticks with Brag's liquid
aminos, lemon pepper, garlic powder and a light sprinkling of McCormick
italian herbals.

Side was simple steamed cauliflower florets and a mess if white
mushrooms treated only with a little more lemon pepper.

I'm munching leftovers right now.
--
Peace, Om

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Dan Abel wrote:

> My newserver has 15 posts from you. 3 mention PRESTO, in all caps.
>
> I hereby challenge you to a duel in pedantry!

Pedants will often reply to such a challenge!

My news server shows a total of 47 posts about my fryer in 4 threads.
Of those, there are 13 posts from me: 1 in part 1, 4 in part 2 (3
answering questions), 1 in part 3, and 7 in "continued".

Of the posts from me, the only ones that used the word "PRESTO" (all in
caps) were in quotations of posts from other people who used the word in
caps. NONE of my posts that I wrote used the word all in caps, which is
what I said earlier, i.e., I did not use the word in that form.

Regards...

Tom

In article >,
tom spillman > wrote:

> Dan Abel wrote:
>
> > My newserver has 15 posts from you. 3 mention PRESTO, in all caps.
> >
> > I hereby challenge you to a duel in pedantry!
>
> Pedants will often reply to such a challenge!
>
> My news server shows a total of 47 posts about my fryer in 4 threads.
> Of those, there are 13 posts from me: 1 in part 1, 4 in part 2 (3
> answering questions), 1 in part 3, and 7 in "continued".
>
> Of the posts from me, the only ones that used the word "PRESTO" (all in
> caps) were in quotations of posts from other people who used the word in
> caps. NONE of my posts that I wrote used the word all in caps, which is
> what I said earlier, i.e., I did not use the word in that form.


You win. Not only does your newserver have a longer retention, but I
apparently did not read your posts carefully enough to distinguish what
was quoted and not actually written by you, from your words.

On Sun, 19 Aug 2007 13:43:01 -0500, tom spillman
> wrote:

>jmcquown wrote:
>>
>> Andy doesn't go on and on about which frying pan he used (or what brand of
>> microwave heheh)
>>
>
>What brand of microwave do I use? And what brands of frying pans do I
>own and use? <G>
>
>I don't think I went on and on about these things!
>
>YMMV...
>
>Sorry, I couldn't resist, which I'm sure is obvious. However, I don't
>like being savaged because you are not interested in what I have to say.
>
>As I see it, you have two options. You can killfile me and be saved
>from having to see any more of my posts, or you can take my usual
>solution: If I'm not interested in something, based on the author and
>the subject line, I just ignore it.
>
>You may, of course, do anything you'd like...
>
>Regards...
>
>Tom

but, but deletin' posts is hard work! jill might sprain a finger or
something! have you no decency, sir, at long last?

your pal,
blake

On Mon, 20 Aug 2007 03:28:41 -0500, Omelet >
wrote:

>I made some simple pan fried chicken drumsticks with Brag's liquid
>aminos, lemon pepper, garlic powder and a light sprinkling of McCormick
>italian herbals.
>
>Side was simple steamed cauliflower florets and a mess if white
>mushrooms treated only with a little more lemon pepper.
>
>I'm munching leftovers right now.

is bragg's like Dr. Bronner's Balanced Protein Seasoning (or somesuch
that i could never find), a soy sauce substitute?

your pal,
blake

In article >,
blake murphy > wrote:

> On Mon, 20 Aug 2007 03:28:41 -0500, Omelet >
> wrote:
>
> >I made some simple pan fried chicken drumsticks with Brag's liquid
> >aminos, lemon pepper, garlic powder and a light sprinkling of McCormick
> >italian herbals.
> >
> >Side was simple steamed cauliflower florets and a mess if white
> >mushrooms treated only with a little more lemon pepper.
> >
> >I'm munching leftovers right now.
>
> is bragg's like Dr. Bronner's Balanced Protein Seasoning (or somesuch
> that i could never find), a soy sauce substitute?
>
> your pal,
> blake

Pretty much... It's an unfermented Soy Sauce.

I really like the flavor.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Mon, 20 Aug 2007 12:50:16 -0500, Omelet >
wrote:

>In article >,
> blake murphy > wrote:
>
>> On Mon, 20 Aug 2007 03:28:41 -0500, Omelet >
>> wrote:
>>
>> >I made some simple pan fried chicken drumsticks with Brag's liquid
>> >aminos, lemon pepper, garlic powder and a light sprinkling of McCormick
>> >italian herbals.
>> >
>> >Side was simple steamed cauliflower florets and a mess if white
>> >mushrooms treated only with a little more lemon pepper.
>> >
>> >I'm munching leftovers right now.
>>
>> is bragg's like Dr. Bronner's Balanced Protein Seasoning (or somesuch
>> that i could never find), a soy sauce substitute?
>>
>> your pal,
>> blake
>
>Pretty much... It's an unfermented Soy Sauce.
>
>I really like the flavor.

do you buy it at a health food store?

your pal,
blake

In article >,
blake murphy > wrote:

> >> is bragg's like Dr. Bronner's Balanced Protein Seasoning (or somesuch
> >> that i could never find), a soy sauce substitute?
> >>
> >> your pal,
> >> blake
> >
> >Pretty much... It's an unfermented Soy Sauce.
> >
> >I really like the flavor.
>
> do you buy it at a health food store?
>
> your pal,
> blake

For the most part, I bought it at Sun Harvest.
But Fiesta is easier to get to. I was surprised (and pleased) to find it
there!

Our local place (Cornucopia) will order it for me but it's cheaper to
get it at Fiesta when I go to Austin to stock up on stuff.

Their web site might have local distributors:

http://www.bragg.com/products/liquidaminos.html
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Aug 19, 8:29 am, "jmcquown" > wrote:
> tom spillman wrote:
> > Further to my last post of this subject, I used my new toy again last
> > night.
>
> Tom... get over it. We know you like your PRESTO whatever. You're
> obviously a new saleman for the product. Some of us don't deep fry anything
> and don't really care.
>
> OB Food: breakfast will be a slice of leftover spinach-feta quiche and a
> glass of milk. No deep fryer required.
>
> Jill

Or, some of us just fry stuff in our deep electric frypans. No need
for a deep fryer unless you're doing giant poultry pieces.

N.

(P.S. to Tom: potato chips are most crisp when they are double fried
- fry them about half way, take them out, let them drain, and then
when you're ready to eat, put them back in and finish them.)