Wayne wrote:

> Install a floodlight near the grill. It makes a world of difference.
> M-F grilling for us is always after dark, regardless of season.

A friend of mine used to avoid after-dark grilling until I got her a couple
of these: www.ajprindle.com/products/sku-12443.html

(Funny how context shifts depending on the poster. When cybersmegma writes
"M-F" it almost NEVER means "Monday through Friday"!)


Bob

On Sat 27 Sep 2008 08:39:48p, Bob Terwilliger told us...

> Wayne wrote:
>
>> Install a floodlight near the grill. It makes a world of difference.
>> M-F grilling for us is always after dark, regardless of season.
>
> A friend of mine used to avoid after-dark grilling until I got her a
> couple of these: www.ajprindle.com/products/sku-12443.html

Those are great, Bob, but I happened to have a handy post and electrical
outlet just a few feet behind the grill. In installed a fully enclosed
spotlight fixture and a CFL spotlight for a total cost of less than $20.

> (Funny how context shifts depending on the poster. When cybersmegma
> writes "M-F" it almost NEVER means "Monday through Friday"!)

LOL! Indeed.


--
Wayne Boatwright

*******************************************
Date: Saturday, 09(IX)/27(XXVII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
6wks 2dys 3hrs 19mins
*******************************************
Oxymoron: Weather Forecast.
*******************************************

Wayne wrote:

> I happened to have a handy post and electrical outlet just a few feet
> behind the grill. In installed a fully enclosed spotlight fixture and a
> CFL spotlight for a total cost of less than $20.

Sweet! I'm a little more limited as to what I can do on the patio. There are
no posts there yet, though I plan to put in a pergola one of these years.
I've also only got one outlet pair on the patio, and I'd rather not dedicate
it to a floodlight. One outlet is being used for a string of tea lights
which Lin ran around the umbrella at our patio table, and I'd like to
reserve the other one for either cooking (e.g., an electric deep-fryer on
the patio rather than inside the house, so the oil smell doesn't become a
houseguest for days on end, or for the electric element to my bullet smoker)
or refrigeration.

Bob

On Sat 27 Sep 2008 08:55:55p, Bob Terwilliger told us...

> Wayne wrote:
>
>> I happened to have a handy post and electrical outlet just a few feet
>> behind the grill. In installed a fully enclosed spotlight fixture and
>> a CFL spotlight for a total cost of less than $20.
>
> Sweet! I'm a little more limited as to what I can do on the patio. There
> are no posts there yet, though I plan to put in a pergola one of these
> years. I've also only got one outlet pair on the patio, and I'd rather
> not dedicate it to a floodlight. One outlet is being used for a string
> of tea lights which Lin ran around the umbrella at our patio table, and
> I'd like to reserve the other one for either cooking (e.g., an electric
> deep-fryer on the patio rather than inside the house, so the oil smell
> doesn't become a houseguest for days on end, or for the electric element
> to my bullet smoker) or refrigeration.
>
> Bob

I hear ya, Bob. I do all my frying outside for the same reason...the
lingering odor and the "invisible" grease vapor that inevitably settles on
everything.

Is your outlet recessed into the house wall or surface mounted? If surface
mounted, you could replace it with a double-gang box that accomodates 4
sockets instead of two.

Another option of adding outlets that I've done is feed romex through the
backside of indoor wall outlets, through the wall and into a surface
mounted weatherproof box on the outside wall. All have GFCI outlets. I've
done this primarily to feed low voltage lighting transformers, fountains,
and to have convenient connections for power yard tools.

Just a thought...

--
Wayne Boatwright

*******************************************
Date: Saturday, 09(IX)/27(XXVII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
6wks 2dys 3hrs 2mins
*******************************************
Withdrawing in disgust is not the same
as apathy.
*******************************************

I've just cottoned onto the idea that seasonal foods should be CHEAPER.

I can buy them at £0.4/kg.

Cheapest rice I can get is about £0.8/kg (but that is DRY weight, so
economies
are not so great).


-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-

http://www.gillsmith999.plus.com/

_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_

"Gill Smith" > wrote in message
et...
> I've just cottoned onto the idea that seasonal foods should be CHEAPER.
>


> I can buy POTATOES at £0.4/kg.


-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-

http://www.gillsmith999.plus.com/

_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_

In article >,
"Gill Smith" > wrote:

> "Gill Smith" > wrote in message
> et...
> > I've just cottoned onto the idea that seasonal foods should be CHEAPER.
> >
>
>
> > I can buy POTATOES at £0.4/kg.

As a general rule, seasonal cooking _is_ cheaper. Asparagus for
instance, right now, is $3.99 per lb. In season, it can run as low as
$.99 per lb. Turkey is anywhere from $.99 to $1.29 per lb. depending on
the cut. In season, whole turkeys can be had for $.69 to $.79. I stock
up on them in season and cut them up. I'm thinking I need to blanch and
freeze asparagus too. :-)

I'm wondering if I can do the same with good corn on the cob... I'm
sure I can, just have not tried it. We don't eat a lot of it.

Due to our location (close to the Mexico border), things like potatoes,
onions and other root veggies are cheap year round.

South America could be the breadbasket of the world if they could get
their act together.
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

Bob Terwilliger wrote:
> I went to a local "Chinese" restaurant a few years ago and ordered
> hot-and-sour soup. I started eating the soup and called the waitress over to
> ask, "Is this APPLE in the soup, instead of bamboo shoots?" She answered
> back, "Yes! Do you mean to say you don't LIKE it?"
>
> OF COURSE I DON'T LIKE IT!
>
> Bob
>
>
Oh my! That sounds just hideous.

--
Jean B.

In article >,
"Jean B." > wrote:

> Bob Terwilliger wrote:
> > I went to a local "Chinese" restaurant a few years ago and ordered
> > hot-and-sour soup. I started eating the soup and called the waitress over
> > to
> > ask, "Is this APPLE in the soup, instead of bamboo shoots?" She answered
> > back, "Yes! Do you mean to say you don't LIKE it?"
> >
> > OF COURSE I DON'T LIKE IT!
> >
> > Bob
> >
> >
> Oh my! That sounds just hideous.

I disagree, (sorry).

Apple is perfectly good in savory dishes. I've used it in stir fry and
some of the most delicious turkey stuffing I've ever had was an apple
stuffing.
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

Jean B. wrote:
> Nancy Young wrote:
>> Jean B. wrote:
>>> jmcquown wrote:
>>
>>>> It's darned difficult tese days to get good soup in a restaurant.
>>>
>>> Two recent examples. Hot and sour soup that was VERY sweet. That
>>> was the dominant taste. And a tom yum that had NONE of the
>>> flavors that characterize that soup, but did have all sorts of
>>> extraneous ingredients in it.
>>
>> I think that many, if not most, restaurants buy their soups in a
>> bucket or a powder.
>>
>> nancy
>
> Hmmm. So they might get a base and add solids to it? Or just buy
> it totally prepared--as was the case with the clam chowder I had
> the other day. (That was being discussed elsewhere, and I
> happened to notice some materials from a soup purveyor, plus I
> asked to be totally sure. They said the product that they
> purchased was consistent. That gives rise to two musings. First,
> is it better for them to be consistent but offer a relatively poor
> product? Second, if their own offerings were inconsistent,
> that would seem to imply they weren't measuring and following a
> precise recipe.)


The last restaurant I worked in used purchased soup base but then added
their own ingredients to it.

Jill

On Sat, 27 Sep 2008 11:43:38 -0600, Gloria P wrote:

> jmcquown wrote:
>
>>
>> So what makes you decide hmmm, it's time for stew? Is it a new crisp
>> tang in the air? And what about cooking outside? Is it because the
>> temps just got 5 degrees warmer than last week?
>>
>> Me, I cook and eat soups all year long. The season has never been a
>> factor.
>>
>
> We grill outdoors year-round, even in the snow. We keep a path shoveled
> on the patio to the grill although most snow in the Denver area melts
> within 24 hours except for major blizzards.

does this 'we' equal we or your old man?

your pal,
blake

On Sat, 27 Sep 2008 19:18:15 -0700, Bob Terwilliger wrote:

> Jill wrote:
>
>> It's darned difficult tese days to get good soup in a restaurant. I think
>> they use way too much salt, and I happen to like salt! I never did get
>> over to 11th Street Dockside restaurant while John was here. I really
>> wanted a cup (or a bowl!) of their she-crab soup. But I probably would
>> have been disappointed. 10 years ago it was fantastic, who knows what has
>> changed since then.
>
> Remember the indignant discussion here about how Wolfgang Puck was putting
> his name on canned soups which contained non-dairy creamer?
>
> Accountants have WAY too much influence over the quality of consumer goods
> these days. I guess we should be grateful that the soups don't contain
> melamine!
>
> Bob

silly rabbit! melamine is for kids!

your pal,
blake

On Sat, 27 Sep 2008 20:17:16 -0700, Bob Terwilliger wrote:

> Wayne wrote:
>
>>> I guess we should be grateful that the soups don't contain melamine!
>>>
>>
>> Isn't melamine what they used to make Melmac dinnerware from? Guess you
>> can eat off of it, but you can't eat it.
>
> Tiny distinction: There's a plastic called melamine which is more correctly
> called melamine RESIN. The resin is made from the melamine chemical and
> formaldehyde polymerized together. The melamine chemical itself is a white
> solid (which I'd guess is usually powdered) compound of hydrogen and
> nitrogen.
>
> I guess the chemical must be very cheap in China, or it wouldn't be
> economical to adulterate dairy products and pet food with it.
>
> Bob, frequent user of melamine chopsticks

it's added to juice up the results of tests of protein content. from
wikipedia:

Melamine is sometimes illegally added to food products in order to increase
the apparent protein content. Standard tests such as the Kjeldahl and Dumas
tests estimate protein levels by measuring the nitrogen content, so they
can be misled by adding nitrogen-rich compounds such as melamine.

your pal,
blake

On Sat, 27 Sep 2008 19:42:19 -0700, Bob Terwilliger wrote:

> Jean B. wrote:
>
>> Two recent examples. Hot and sour soup that was VERY sweet. That was the
>> dominant taste. And a tom yum that had NONE of the flavors that
>> characterize that soup, but did have all sorts of extraneous ingredients
>> in it.
>
> I went to a local "Chinese" restaurant a few years ago and ordered
> hot-and-sour soup. I started eating the soup and called the waitress over to
> ask, "Is this APPLE in the soup, instead of bamboo shoots?" She answered
> back, "Yes! Do you mean to say you don't LIKE it?"
>
> OF COURSE I DON'T LIKE IT!
>
> Bob

how odd. never heard of that.

your pal,
blake

On Sun, 28 Sep 2008 07:24:58 -0500, Omelet wrote:

> In article >,
> "Jean B." > wrote:
>
>> Bob Terwilliger wrote:
>>> I went to a local "Chinese" restaurant a few years ago and ordered
>>> hot-and-sour soup. I started eating the soup and called the waitress over
>>> to
>>> ask, "Is this APPLE in the soup, instead of bamboo shoots?" She answered
>>> back, "Yes! Do you mean to say you don't LIKE it?"
>>>
>>> OF COURSE I DON'T LIKE IT!
>>>
>>> Bob
>>>
>>>
>> Oh my! That sounds just hideous.
>
> I disagree, (sorry).
>
> Apple is perfectly good in savory dishes. I've used it in stir fry and
> some of the most delicious turkey stuffing I've ever had was an apple
> stuffing.

i'm sure it's good in some things, but not if you're expecting bamboo
shoots. if i were aiming for texture, i'd go for turnip, maybe. i'm not
sure how you'd get at the taste.

your pal,
blake

On Sat, 27 Sep 2008 20:39:48 -0700, Bob Terwilliger wrote:
>
> (Funny how context shifts depending on the poster. When cybersmegma writes
> "M-F" it almost NEVER means "Monday through Friday"!)
>
>
> Bob

christ, can't you stick to the point? or did cyber 'directly attack' you
in this thread, too? oh, right she's not in this thread at all.

blake

On Sun, 28 Sep 2008 09:39:53 -0400, "jmcquown" >
wrote:

>> Hmmm. So they might get a base and add solids to it? Or just buy
>> it totally prepared--as was the case with the clam chowder I had
>> the other day. (That was being discussed elsewhere, and I
>> happened to notice some materials from a soup purveyor, plus I
>> asked to be totally sure. They said the product that they
>> purchased was consistent. That gives rise to two musings. First,
>> is it better for them to be consistent but offer a relatively poor
>> product? Second, if their own offerings were inconsistent,
>> that would seem to imply they weren't measuring and following a
>> precise recipe.)
>
>
>The last restaurant I worked in used purchased soup base but then added
>their own ingredients to it.
>
>Jill

That's at least a step above dumping a bag of crap in a vessel and
serving it. Roly Poly has 9 locations in Illinois and that's exactly
what they do.

http://www.rolypoly.com/index.html

Lou

blake murphy wrote:
> On Sat, 27 Sep 2008 11:43:38 -0600, Gloria P wrote:
>
>> We grill outdoors year-round, even in the snow. We keep a path shoveled
>> on the patio to the grill although most snow in the Denver area melts
>> within 24 hours except for major blizzards.
>
> does this 'we' equal we or your old man?
>
> your pal,
> blake


You caught that one, huh?

Yes it's the old guy of the house who does almost all of the outdoor
grilling. It is balanced more than fairly by my doing all of the
cleaning, laundry, shopping, and indoor cooking and cleanup, don'tcha
think?

The incentive is that by agreeing to do the outdoor cooking he get to
have steak once or twice a week. I know it's not healthy, but he was
raised on lots of beef and craves it.

gloria p

In article >,
blake murphy > wrote:

> On Sun, 28 Sep 2008 07:24:58 -0500, Omelet wrote:
>
> > In article >,
> > "Jean B." > wrote:
> >
> >> Bob Terwilliger wrote:
> >>> I went to a local "Chinese" restaurant a few years ago and ordered
> >>> hot-and-sour soup. I started eating the soup and called the waitress over
> >>> to
> >>> ask, "Is this APPLE in the soup, instead of bamboo shoots?" She answered
> >>> back, "Yes! Do you mean to say you don't LIKE it?"
> >>>
> >>> OF COURSE I DON'T LIKE IT!
> >>>
> >>> Bob
> >>>
> >>>
> >> Oh my! That sounds just hideous.
> >
> > I disagree, (sorry).
> >
> > Apple is perfectly good in savory dishes. I've used it in stir fry and
> > some of the most delicious turkey stuffing I've ever had was an apple
> > stuffing.
>
> i'm sure it's good in some things, but not if you're expecting bamboo
> shoots. if i were aiming for texture, i'd go for turnip, maybe. i'm not
> sure how you'd get at the taste.
>
> your pal,
> blake

I'm not a turnip fan...

Sliced radish may work, but it tends to get soft when cooked too.

Apple really does go well in savory dishes. I promise.
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

blake murphy wrote:

> On Sat, 27 Sep 2008 20:39:48 -0700, Bob Terwilliger wrote:
> >
> > (Funny how context shifts depending on the poster. When cybersmegma
writes
> > "M-F" it almost NEVER means "Monday through Friday"!)
> >
> >
> > Bob
>
> christ, can't you stick to the point? or did cyber 'directly attack' you
> in this thread, too? oh, right she's not in this thread at all.
>


Nope, Lochinvar, but it SURE is fun to randomly BLAST the cyberpussie
whether she's in a particular thread or not...

;-D


--
Best
Greg

" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking

jmcquown wrote:

>
>
> It's darned difficult tese days to get good soup in a restaurant. I
> think they use way too much salt, and I happen to like salt! I never
> did get over to 11th Street Dockside restaurant while John was here. I
> really wanted a cup (or a bowl!) of their she-crab soup. But I probably
> would have been disappointed. 10 years ago it was fantastic, who knows
> what has changed since then.
>
> Jill

"John"...

"Omelet" > wrote in message
news
> In article >,
> "Gill Smith" > wrote:
>
>> "Gill Smith" > wrote in message
>> et...
>> > I've just cottoned onto the idea that seasonal foods should be CHEAPER.
>> >
>>
>>
>> > I can buy POTATOES at £0.4/kg.
>
> As a general rule, seasonal cooking _is_ cheaper. Asparagus for
> instance, right now, is $3.99 per lb. In season, it can run as low as
> $.99 per lb. Turkey is anywhere from $.99 to $1.29 per lb. depending on
> the cut. In season, whole turkeys can be had for $.69 to $.79. I stock
> up on them in season and cut them up. I'm thinking I need to blanch and
> freeze asparagus too. :-)
>
> I'm wondering if I can do the same with good corn on the cob... I'm
> sure I can, just have not tried it. We don't eat a lot of it.
>
> Due to our location (close to the Mexico border), things like potatoes,
> onions and other root veggies are cheap year round.
>
> South America could be the breadbasket of the world if they could get
> their act together.

I'm glad to see that there's finally serious thought and serious technology
to use seawater to
irrigate the Sahara etc.

Better late than never.



-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-

http://www.gillsmith999.plus.com/

_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_

blake whine:

>> (Funny how context shifts depending on the poster. When cybersmegma
>> writes
>> "M-F" it almost NEVER means "Monday through Friday"!)
>>
> christ, can't you stick to the point? or did cyber 'directly attack' you
> in this thread, too? oh, right she's not in this thread at all.


Well, whaddaya know, look at this:

Message-ID: >

cybersmegma writes this morning:
"Even the way this mf writes"


See how I was right? See? Don't YOU feel like a fool!


Bob, laughing at blake strapped on top of Rocinante

On Sun, 28 Sep 2008 18:17:18 -0700, Bob Terwilliger wrote:

> blake whine:
>
>>> (Funny how context shifts depending on the poster. When cybersmegma
>>> writes
>>> "M-F" it almost NEVER means "Monday through Friday"!)
>>>
>> christ, can't you stick to the point? or did cyber 'directly attack' you
>> in this thread, too? oh, right she's not in this thread at all.
>
>
> Well, whaddaya know, look at this:
>
> Message-ID: >
>
> cybersmegma writes this morning:
> "Even the way this mf writes"
>
>
> See how I was right? See? Don't YOU feel like a fool!
>
>
> Bob, laughing at blake strapped on top of Rocinante

referring to morrow, not you. or are you mutual sock-puppets?

but do continue to be a fool and asshole if you wish.

blake

On Sun, 28 Sep 2008 11:50:22 -0600, Gloria P wrote:

> blake murphy wrote:
>> On Sat, 27 Sep 2008 11:43:38 -0600, Gloria P wrote:
>>
>>> We grill outdoors year-round, even in the snow. We keep a path shoveled
>>> on the patio to the grill although most snow in the Denver area melts
>>> within 24 hours except for major blizzards.
>>
>> does this 'we' equal we or your old man?
>>
>> your pal,
>> blake
>
>
> You caught that one, huh?
>
> Yes it's the old guy of the house who does almost all of the outdoor
> grilling. It is balanced more than fairly by my doing all of the
> cleaning, laundry, shopping, and indoor cooking and cleanup, don'tcha
> think?
>
> The incentive is that by agreeing to do the outdoor cooking he get to
> have steak once or twice a week. I know it's not healthy, but he was
> raised on lots of beef and craves it.
>
> gloria p

sounds ideal to me.

your pal,
blake

blake murphy wrote:

> On Sun, 28 Sep 2008 18:17:18 -0700, Bob Terwilliger wrote:
>
> > blake whine:
> >
> >>> (Funny how context shifts depending on the poster. When cybersmegma
> >>> writes
> >>> "M-F" it almost NEVER means "Monday through Friday"!)
> >>>
> >> christ, can't you stick to the point? or did cyber 'directly attack'
you
> >> in this thread, too? oh, right she's not in this thread at all.
> >
> >
> > Well, whaddaya know, look at this:
> >
> > Message-ID: >
> >
> > cybersmegma writes this morning:
> > "Even the way this mf writes"
> >
> >
> > See how I was right? See? Don't YOU feel like a fool!
> >
> >
> > Bob, laughing at blake strapped on top of Rocinante
>
> referring to morrow, not you. or are you mutual sock-puppets?
>
> but do continue to be a fool and asshole if you wish.


Just so you know, blake, *you* are the one who bathes in the cooze juice of
the cyberTOAD, so when you get big 'ole oogli WARTZ don't go all crying
about it...

<snicker>


--
Best
Greg

" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking

jmcquown wrote:
> Jean B. wrote:
>> Nancy Young wrote:
>>> Jean B. wrote:
>>>> jmcquown wrote:
>>>
>>>>> It's darned difficult tese days to get good soup in a restaurant.
>>>>
>>>> Two recent examples. Hot and sour soup that was VERY sweet. That
>>>> was the dominant taste. And a tom yum that had NONE of the
>>>> flavors that characterize that soup, but did have all sorts of
>>>> extraneous ingredients in it.
>>>
>>> I think that many, if not most, restaurants buy their soups in a
>>> bucket or a powder.
>>>
>>> nancy
>>
>> Hmmm. So they might get a base and add solids to it? Or just buy
>> it totally prepared--as was the case with the clam chowder I had
>> the other day. (That was being discussed elsewhere, and I
>> happened to notice some materials from a soup purveyor, plus I
>> asked to be totally sure. They said the product that they
>> purchased was consistent. That gives rise to two musings. First,
>> is it better for them to be consistent but offer a relatively poor
>> product? Second, if their own offerings were inconsistent,
>> that would seem to imply they weren't measuring and following a
>> precise recipe.)
>
>
> The last restaurant I worked in used purchased soup base but then added
> their own ingredients to it.
>
> Jill

That would seem to be the case for some of these soups.

--
Jean B.