Been quite a few discussions here about beer batter. Heard that it's
pretty good with catfish, mahi-mahi, chicken etc. But never tried it
till yesterday, more fool me.

We decided to make deep fried pork in batter and DH suggested we go the
beer batter route for a change. Turns out it's very good with pork too.
The whole family agreed it was 'lekker' (yummy). I feel like we've
been 'missing out' - but not anymore, will try it again soon. <g>

Anybody else got a "Why the heck did I wait so long to try something"
story?
--
Cheers
Chatty Cathy

ChattyCathy wrote on Fri, 02 Jan 2009 21:01:23 +0200:

> We decided to make deep fried pork in batter and DH suggested
> we go the beer batter route for a change. Turns out it's very
> good with pork too. The whole family agreed it was 'lekker'
> (yummy). I feel like we've been 'missing out' - but not
> anymore, will try it again soon. <g>

> Anybody else got a "Why the heck did I wait so long to try
> something" story?

The Japanese use an egg/Panko coating for Tonkatsu (deep fried pork
cutlet). It's pretty good and usually served, sliced, on thinly sliced
cabbage with Tonkatsu sauce (spiced fruity ketchup). Some Japanese even
use English mustard with it.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Jan 2, 1:18*pm, "James Silverton" >
wrote:
> *ChattyCathy *wrote *on Fri, 02 Jan 2009 21:01:23 +0200:
>
> > We decided to make deep fried pork in batter and DH suggested
> > we go the beer batter route for a change. Turns out it's very
> > good with pork too. The whole family agreed it was 'lekker'
> > (yummy). I feel like we've been 'missing out' - but not
> > anymore, will try it again soon. <g>
> > Anybody else got a "Why the heck did I wait so long to try
> > something" story?
>
> The Japanese use an egg/Panko coating for Tonkatsu (deep fried pork
> cutlet). It's pretty good and usually served, sliced, *on thinly sliced
> cabbage with Tonkatsu sauce (spiced fruity ketchup). Some Japanese even
> use English mustard with it.
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not

I use panko crumbs for oven-baked cod fillets - perfect for that
purpose. I rub olive oil all over the fillet and then mix panko,
lemon zest, a few parsley flakes and some garlic powder together, and
dredge the fillets in that - bake at 350 F. until done - about 15-25
minutes, depending on thickness of the fish.

N.

ChattyCathy wrote:

>
> Anybody else got a "Why the heck did I wait so long to try something"
> story?


Roasting beef bones and vegetables before making stock.
I did it with the standing rib roast bones from Christmas
dinner. The stock is deee-licious, so good I don't want to
waste it on something mundane. It's in the freezer till I
think of something worthy of it.

gloria p

ChattyCathy wrote:
> Been quite a few discussions here about beer batter. Heard that it's
> pretty good with catfish, mahi-mahi, chicken etc. But never tried it
> till yesterday, more fool me.
>
> We decided to make deep fried pork in batter and DH suggested we go
> the beer batter route for a change. Turns out it's very good with
> pork too. The whole family agreed it was 'lekker' (yummy). I feel
> like we've been 'missing out' - but not anymore, will try it again
> soon. <g>

Can't say as I ever thought to beer batter pork, but why not.

> Anybody else got a "Why the heck did I wait so long to try something"
> story?

Once I took a package of chicken wings (?) from the freezer
to thaw in the refrigerator. They were in there for a couple
of days when I decided I would need more chicken wings.
How to get them to thaw faster than the ones I'd taken out
earlier? Well, everyone says thaw them in water.

I was dumbfounded, emphasis on dumb ... they thawed out
more in two or three hours than the ones I'd take out days
earlier.

Now I don't have to plan too far ahead ... what's for dinner,
just take it out in the morning and put the package into a
container of water. (Follow suitable safety directions and
the larger the item, the more time it will take, I'm talking a
package of chicken parts or a steak)

nancy

Nancy Young wrote:
>
> ChattyCathy wrote:
> > Been quite a few discussions here about beer batter. Heard that it's
> > pretty good with catfish, mahi-mahi, chicken etc. But never tried it
> > till yesterday, more fool me.
> >
> > We decided to make deep fried pork in batter and DH suggested we go
> > the beer batter route for a change. Turns out it's very good with
> > pork too. The whole family agreed it was 'lekker' (yummy). I feel
> > like we've been 'missing out' - but not anymore, will try it again
> > soon. <g>
>
> Can't say as I ever thought to beer batter pork, but why not.
>
> > Anybody else got a "Why the heck did I wait so long to try something"
> > story?
>
> Once I took a package of chicken wings (?) from the freezer
> to thaw in the refrigerator. They were in there for a couple
> of days when I decided I would need more chicken wings.
> How to get them to thaw faster than the ones I'd taken out
> earlier? Well, everyone says thaw them in water.
>
> I was dumbfounded, emphasis on dumb ... they thawed out
> more in two or three hours than the ones I'd take out days
> earlier.
>
> Now I don't have to plan too far ahead ... what's for dinner,
> just take it out in the morning and put the package into a
> container of water. (Follow suitable safety directions and
> the larger the item, the more time it will take, I'm talking a
> package of chicken parts or a steak)
>
> nancy

The thermal conductivity of water is several times that of air, combined
with the large thermal mass of a sink full of water it will thaw things
a whole lot faster than in the refrigerator.

Nancy Young wrote:

> Once I took a package of chicken wings (?) from the freezer
> to thaw in the refrigerator. They were in there for a couple
> of days when I decided I would need more chicken wings.
> How to get them to thaw faster than the ones I'd taken out
> earlier? Well, everyone says thaw them in water.
>
> I was dumbfounded, emphasis on dumb ... they thawed out
> more in two or three hours than the ones I'd take out days
> earlier.
>
> Now I don't have to plan too far ahead ... what's for dinner,
> just take it out in the morning and put the package into a
> container of water. (Follow suitable safety directions and
> the larger the item, the more time it will take, I'm talking a
> package of chicken parts or a steak)


Mu biggest cooking stoopid a few years back was once *brining* a *ham*...I
mean don't those cheap water and saline - injected Cook's hams have enuf
salt anyways...??? Sheesh...

Then there's the time I made a big load of caponata for a party in an
*aluminum* pan. And my Chicken Marengo, a dish which includes wine...which I
poured onto the thing *after* it was cooked! But those are decades ago
now...

;-)


--
Best
Greg

Pete C. wrote:
> Nancy Young wrote:

>>> Anybody else got a "Why the heck did I wait so long to try
>>> something" story?

>> I was dumbfounded, emphasis on dumb ... they thawed out
>> more in two or three hours than the ones I'd take out days
>> earlier.

> The thermal conductivity of water is several times that of air,
> combined with the large thermal mass of a sink full of water it will
> thaw things a whole lot faster than in the refrigerator.

You know, it's not that I didn't believe things would
thaw faster in water, I just didn't know it was light years
faster. In retrospect it makes sense, and certainly when
you put it like that, well. Heh.

It's mostly that I was thawing 2 same weight/shape packages
that there was no ambiguity, how often would you accidentally
see proof right in front of your eyes like that.

nancy

Gloria wrote:

> Roasting beef bones and vegetables before making stock.
> I did it with the standing rib roast bones from Christmas
> dinner. The stock is deee-licious, so good I don't want to
> waste it on something mundane. It's in the freezer till I
> think of something worthy of it.

Might I suggest onion soup?

Bob

nancy wrote:

> Once I took a package of chicken wings (?) from the freezer
> to thaw in the refrigerator. They were in there for a couple
> of days when I decided I would need more chicken wings.
> How to get them to thaw faster than the ones I'd taken out
> earlier? Well, everyone says thaw them in water.
> I was dumbfounded, emphasis on dumb ... they thawed out
> more in two or three hours than the ones I'd take out days
> earlier.
>
> Now I don't have to plan too far ahead ... what's for dinner, just take it
> out in the morning and put the package into a container of water. (Follow
> suitable safety directions and the larger the item, the more time it will
> take, I'm talking a package of chicken parts or a steak)

If you put an uninsulated package of chicken wings into a metallic sheet
pan, the metal helps to thaw it much more quickly.

Bob

On Fri, 2 Jan 2009 16:42:23 -0600, "Gregory Morrow" >
wrote:

>Mu biggest cooking stoopid a few years back was once *brining* a *ham*...I
>mean don't those cheap water and saline - injected Cook's hams have enuf
>salt anyways...??? Sheesh...

Now that's a big LOL, Greg. You must have been a man on a mission to
brine everything in sight.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Bob Terwilliger wrote:
> Gloria wrote:
>
>> Roasting beef bones and vegetables before making stock.
>> I did it with the standing rib roast bones from Christmas
>> dinner. The stock is deee-licious, so good I don't want to
>> waste it on something mundane. It's in the freezer till I
>> think of something worthy of it.
>
> Might I suggest onion soup?
>
> Bob


That's exactly what I was thinking when I tasted the broth.

gloria p

On Fri, 2 Jan 2009 19:14:30 -0800, "Bob Terwilliger"
> wrote:

>Gloria wrote:
>
>> Roasting beef bones and vegetables before making stock.
>> I did it with the standing rib roast bones from Christmas
>> dinner. The stock is deee-licious, so good I don't want to
>> waste it on something mundane. It's in the freezer till I
>> think of something worthy of it.
>
>Might I suggest onion soup?
>
Not just "any" onion soup.... *french* onion soup with all those yummy
caramelized onions and cheese.



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf wrote:

>>> Roasting beef bones and vegetables before making stock.
>>> I did it with the standing rib roast bones from Christmas
>>> dinner. The stock is deee-licious, so good I don't want to
>>> waste it on something mundane. It's in the freezer till I
>>> think of something worthy of it.
>>
>> Might I suggest onion soup?
>>
> Not just "any" onion soup.... *french* onion soup with all those yummy
> caramelized onions and cheese.

I didn't want to get into the whole discussion about how what Americans call
"French" onion soup isn't what you'll get if you order onion soup in France.

In the event that Gloria decides to make onion soup gratinée, I'll mention
that I very much favor pole-to-pole slicing of the onions; it breaks fewer
cell walls and results in a much better flavor and texture of the
caramelized onions. I also use Gruyère for the cheese, and I use both sliced
cheese and shredded cheese.

Bob

On Fri, 2 Jan 2009 20:24:47 -0800, "Bob Terwilliger"
> wrote:

>sf wrote:
>
>>>> Roasting beef bones and vegetables before making stock.
>>>> I did it with the standing rib roast bones from Christmas
>>>> dinner. The stock is deee-licious, so good I don't want to
>>>> waste it on something mundane. It's in the freezer till I
>>>> think of something worthy of it.
>>>
>>> Might I suggest onion soup?
>>>
>> Not just "any" onion soup.... *french* onion soup with all those yummy
>> caramelized onions and cheese.
>
>I didn't want to get into the whole discussion about how what Americans call
>"French" onion soup isn't what you'll get if you order onion soup in France.
>
OK, don't tell me.

>In the event that Gloria decides to make onion soup gratinée, I'll mention
>that I very much favor pole-to-pole slicing of the onions; it breaks fewer
>cell walls and results in a much better flavor and texture of the
>caramelized onions. I also use Gruyère for the cheese, and I use both sliced
>cheese and shredded cheese.
>

You call it gratinee. The rest of us will call it as we know it.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Bob Terwilliger wrote:

>
> In the event that Gloria decides to make onion soup gratinée, I'll mention
> that I very much favor pole-to-pole slicing of the onions; it breaks fewer
> cell walls and results in a much better flavor and texture of the
> caramelized onions. I also use Gruyère for the cheese, and I use both
> sliced
> cheese and shredded cheese.
>
> Bob


Merci beaucoup! I'll try that.

gloria p

sf wrote:

> You call it gratinee. The rest of us will call it as we know it.

Given the state of education in California, I guess it shouldn't be
surprising that a California teacher doesn't care about accuracy.

I'm guessing you also don't remember Victor's posts about onion soup in
March 2007.

Bob

On Sat, 3 Jan 2009 04:26:48 -0800, "Bob Terwilliger"
> wrote:

>sf wrote:
>
>> You call it gratinee. The rest of us will call it as we know it.
>
>Given the state of education in California, I guess it shouldn't be
>surprising that a California teacher doesn't care about accuracy.
>
No, I don't care about accuracy. I'm not French either.

>I'm guessing you also don't remember Victor's posts about onion soup in
>March 2007.
>

I don't give a rat's ass when Victor posts about proper this or that.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

ChattyCathy wrote:
> Been quite a few discussions here about beer batter. Heard that it's
> pretty good with catfish, mahi-mahi, chicken etc. But never tried it
> till yesterday, more fool me.
>
> We decided to make deep fried pork in batter and DH suggested we go the
> beer batter route for a change. Turns out it's very good with pork too.
> The whole family agreed it was 'lekker' (yummy). I feel like we've
> been 'missing out' - but not anymore, will try it again soon. <g>
>
> Anybody else got a "Why the heck did I wait so long to try something"
> story?

Making creampuffs. They're dead easy, and so impressive!

Serene

--
Super Cool Toy Store (I've played with them, and they really are super
cool): http://supercooltoystore.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

sf wrote:

>> Given the state of education in California, I guess it shouldn't be
>> surprising that a California teacher doesn't care about accuracy.
>
> No, I don't care about accuracy. I'm not French either.

When you write things like that you make the Baby Jesus cry.

Bob

On Sat, 3 Jan 2009 21:43:13 -0800, "Bob Terwilliger"
> wrote:

>sf wrote:
>
>>> Given the state of education in California, I guess it shouldn't be
>>> surprising that a California teacher doesn't care about accuracy.
>>
>> No, I don't care about accuracy. I'm not French either.
>
>When you write things like that you make the Baby Jesus cry.

Okay, we have now identified the sound that I make when I read one of
your posts, Bob. It's a blood-curdling scream, followed by
gust-busting laughter.

Carol, trying to figure the French thing out

--
Change JamesBond to his agent number to reply.

Damsel in dis Dress wrote:

> Okay, we have now identified the sound that I make when I read one of
> your posts, Bob. It's a blood-curdling scream, followed by
> gust-busting laughter.

Welcome to MY world! Jeeze ... never a dull moment with that man.

Sometimes I just cringe in anticipation of his next, er, commentary. But
mostly, I laugh.

--Lin (still giggling over Baby Jesus crying)

Damsel wrote:

> Okay, we have now identified the sound that I make when I read one of
> your posts, Bob. It's a blood-curdling scream, followed by
> gust-busting laughter.

Oh, my. What WILL the neighbors think?



> Carol, trying to figure the French thing out

It all goes back to René Descartes: He was the French philosopher who made
his most famous philosophical statement ("Cogito ergo sum") in Latin. The
statement translates as, "I think, therefore I am." Descartes had set out to
come up with a statement which could not possibly be doubted: You can have
ironclad certainty in your own existence, because if you doubt your
existence, then something must be doing the doubting, which means that you
are that something.

Why did Descartes express his statement in Latin? Because Descartes was
French, of course. And he was a THINKER. He was a FRENCH THINKER.

Therefore, sf is not French.

Bob

On Sat, 3 Jan 2009 22:23:10 -0800, "Bob Terwilliger"
> wrote:

>Damsel wrote:
>
>> Okay, we have now identified the sound that I make when I read one of
>> your posts, Bob. It's a blood-curdling scream, followed by
>> gust-busting laughter.
>
>Oh, my. What WILL the neighbors think?

The guy downstairs is used to weird sounds coming from up here. I'm
sure he doesn't think a thing of it.

>> Carol, trying to figure the French thing out
>
>It all goes back to René Descartes: He was the French philosopher who made
>his most famous philosophical statement ("Cogito ergo sum") in Latin. The
>statement translates as, "I think, therefore I am." Descartes had set out to
>come up with a statement which could not possibly be doubted: You can have
>ironclad certainty in your own existence, because if you doubt your
>existence, then something must be doing the doubting, which means that you
>are that something.
>
>Why did Descartes express his statement in Latin? Because Descartes was
>French, of course. And he was a THINKER. He was a FRENCH THINKER.
>
>Therefore, sf is not French.

Oh, my ........

Carol

--
Change JamesBond to his agent number to reply.

On Sat, 3 Jan 2009 21:43:13 -0800, "Bob Terwilliger"
> wrote:

>sf wrote:
>
>>> Given the state of education in California, I guess it shouldn't be
>>> surprising that a California teacher doesn't care about accuracy.
>>
>> No, I don't care about accuracy. I'm not French either.
>
>When you write things like that you make the Baby Jesus cry.
>

Since you think you're so smart and I'm not, why aren't you teaching
and making a change for the better?



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf challenged:

> Since you think you're so smart and I'm not, why aren't you teaching
> and making a change for the better?

1. I already *have* a career, one which has saved -- and which continues to
save -- the lives of uncounted American military members. Teaching is *your*
job.

2. I have no interest in being politically correct.

3. I have no interest in teaching people who don't want to be there. I was
happy enough teaching *college* courses, because the students could just not
show up to class if they didn't want to be there. Public schools nowadays
are little better than day care.

4. The lack of parental accountability in today's society disgusts me.

Bob

On Sat, 3 Jan 2009 22:23:10 -0800, "Bob Terwilliger"
> wrote:

>Therefore, sf is not French.

You betcha.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sat, 3 Jan 2009 23:24:03 -0800, "Bob Terwilliger"
> wrote:

>sf challenged:
>
>> Since you think you're so smart and I'm not, why aren't you teaching
>> and making a change for the better?
>
>1. I already *have* a career, one which has saved -- and which continues to
>save -- the lives of uncounted American military members.

I don't think you've even noticed that I've kept my mouth shut about
the disastrous waste in military spending, but you just can't seem to
put a cork in it about public education.

>Teaching is *your* job.

Yes, yes it is and you just love to bring it up. Why? I'm not sure.

>
>2. I have no interest in being politically correct.

Nobody cares.
>
>3. I have no interest in teaching people who don't want to be there. I was
>happy enough teaching *college* courses, because the students could just not
>show up to class if they didn't want to be there. Public schools nowadays
>are little better than day care.

So even after teaching college classes you dare to cast stones! It's
obvious you were a complete bore and nobody wanted to attend your
class. You failed at teaching college level, yet you continually put
me down for being a teacher. Pffft. Big Man.
>
>4. The lack of parental accountability in today's society disgusts me.
>
So, that becomes my fault. Apparently *I* can deal with today's
society. You, OTOH, need a night job to insulate yourself from
people.




--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf cast stones:

>>> Since you think you're so smart and I'm not, why aren't you teaching
>>> and making a change for the better?
>>
>> 1. I already *have* a career, one which has saved -- and which continues
>> to save -- the lives of uncounted American military members.
>
> I don't think you've even noticed that I've kept my mouth shut about
> the disastrous waste in military spending, but you just can't seem to
> put a cork in it about public education.

Is this like your "French" point, a complete non sequitur? You asked why I
don't teach. I gave you some of my reasons. Now you want to turn this into a
debate on the way federal money is allocated? What kind of logic is that,
TEACHER?



>> Teaching is *your* job.
>
> Yes, yes it is and you just love to bring it up. Why? I'm not sure.

This sub-thread came about because you admitted you don't care to be
accurate. If TEACHERS can't be bothered about accuracy, then why should kids
give them any credibility?



>>2. I have no interest in being politically correct.
>
> Nobody cares.

You asked why I don't teach. That's one of the reasons. If you didn't care,
then why did you ask?



>> 3. I have no interest in teaching people who don't want to be there. I
>> was
>> happy enough teaching *college* courses, because the students could just
>> not show up to class if they didn't want to be there. Public schools
>> nowadays are little better than day care.
>
> So even after teaching college classes you dare to cast stones! It's
> obvious you were a complete bore and nobody wanted to attend your
> class. You failed at teaching college level, yet you continually put
> me down for being a teacher. Pffft. Big Man.

Funny how you leap to conclusions with no facts to support them. I began
teaching college while I was *attending* college under a Navy commissioning
program. When I graduated (with highest honors and a triple major), I
returned to active duty.

Your little fairy tale about being boring and failing has no basis in truth.
The fact is that I always received stellar evaluations from my students. I'd
be surprised if any of your students could even SPELL "evaluation".



>> 4. The lack of parental accountability in today's society disgusts me.
>>
> So, that becomes my fault.

I didn't say it was your fault, dumbass. You asked why I don't teach. That's
one of the reasons. Are you so full of yourself that you believe ALL my
reasons for not teaching have something to do with you?



> Apparently *I* can deal with today's society. You, OTOH, need a night job
> to insulate yourself from people.

I work the night shift because the activities supported take place when it's
daytime in other parts of the world. I am the best person to support those
activities. We put our second-string team on the day shift. Once again, you
are leaping to conclusions while you are in possession of no facts
whatsoever. Great logic, TEACHER.

Bob

Serene Vannoy wrote:
> ChattyCathy wrote:
>> Been quite a few discussions here about beer batter. Heard that it's
>> pretty good with catfish, mahi-mahi, chicken etc. But never tried it
>> till yesterday, more fool me.
>> We decided to make deep fried pork in batter and DH suggested we go the
>> beer batter route for a change. Turns out it's very good with pork too.
>> The whole family agreed it was 'lekker' (yummy). I feel like we've
>> been 'missing out' - but not anymore, will try it again soon. <g>
>>
>> Anybody else got a "Why the heck did I wait so long to try something"
>> story?
>
> Making creampuffs. They're dead easy, and so impressive!
>
> Serene
>

I have to try that at some point.

I make homemade pita bread...so much better than the store bought.

Bob Terwilliger wrote:
> sf wrote:
>
>>> Given the state of education in California, I guess it shouldn't be
>>> surprising that a California teacher doesn't care about accuracy.
>>
>> No, I don't care about accuracy. I'm not French either.
>
> When you write things like that you make the Baby Jesus cry.
>
> Bob

My personal triumph was making bread.

I've made my own meals almost daily from the age of eight, so I was
pretty much a self-taught cook. Because I started so young, I rarely
used recipes, but opted to use taste as my guide.

The first several attempts at making bread was a bust until it dawned on
me that baking *requires* using a recipe if you want to make things well
reliably.

I still don't use recipes for anything else for other then baking,
except for when I'm treading in unfamiliar waters. I do read them for
ideas and new concepts, but not for regular usage.

Bob

Bob Terwilliger wrote:

> It all goes back to René Descartes: He was the French philosopher who
> made his most famous philosophical statement ("Cogito ergo sum") in
> Latin. The statement translates as, "I think, therefore I am." Descartes
> had set out to come up with a statement which could not possibly be
> doubted: You can have ironclad certainty in your own existence, because
> if you doubt your existence, then something must be doing the doubting,
> which means that you are that something.
>
> Why did Descartes express his statement in Latin? Because Descartes was
> French, of course. And he was a THINKER. He was a FRENCH THINKER.
>
> Therefore, sf is not French.
>
> Bob

One of my parent's is half French, which means I should understand half
of it. One of my grandfather's was a *******, which makes me 1/4 *******
on my mother's side.

Becca

On Fri, 02 Jan 2009 21:01:23 +0200, ChattyCathy
> wrote:

>Been quite a few discussions here about beer batter. Heard that it's
>pretty good with catfish, mahi-mahi, chicken etc. But never tried it
>till yesterday, more fool me.
>
>We decided to make deep fried pork in batter and DH suggested we go the
>beer batter route for a change. Turns out it's very good with pork too.
>The whole family agreed it was 'lekker' (yummy). I feel like we've
>been 'missing out' - but not anymore, will try it again soon. <g>
>
>Anybody else got a "Why the heck did I wait so long to try something"
>story?

Any kind of stir fry. It always intimidated me until I was gifted
with a wok and started playing with it. At first I put too much stuff
in but thanks to many good folks here I'm all healed now and am able
to throw a great meal together.

Lou

On Fri, 2 Jan 2009 16:42:23 -0600, "Gregory Morrow" >
wrote:


>Mu biggest cooking stoopid a few years back was once *brining* a *ham*...I
>mean don't those cheap water and saline - injected Cook's hams have enuf
>salt anyways...??? Sheesh...

<laugh> Cooks hams are my favorites because they're only partially
cooked and I can do them in the smoker. They're kinda hard to find
though. Ultra foods in Forest Park usually has them.

Lou

On Sun, 04 Jan 2009 07:47:38 -0600, Becca >
wrote:

>One of my parent's is half French, which means I should understand half
>of it. One of my grandfather's was a *******, which makes me 1/4 *******
>on my mother's side.

ROFLMAO!!!!!!!! You made me scare the cockatiels!

Carol

--
Change JamesBond to his agent number to reply.

On Sat, 03 Jan 2009 22:16:06 -0800, Lin wrote:

> Damsel in dis Dress wrote:
>
>> Okay, we have now identified the sound that I make when I read one of
>> your posts, Bob. It's a blood-curdling scream, followed by
>> gust-busting laughter.
>
> Welcome to MY world! Jeeze ... never a dull moment with that man.
>
> Sometimes I just cringe in anticipation of his next, er, commentary. But
> mostly, I laugh.
>
> --Lin (still giggling over Baby Jesus crying)

it's said that 'jesus wept' is the shortest verse in the king james bible
(john 11:35). to my mind, it's also the most applicable to many
situations.

your pal,
blake

On Sun, 04 Jan 2009 09:17:01 -0600, Lou Decruss wrote:

> On Fri, 02 Jan 2009 21:01:23 +0200, ChattyCathy
> > wrote:
>
>>Been quite a few discussions here about beer batter. Heard that it's
>>pretty good with catfish, mahi-mahi, chicken etc. But never tried it
>>till yesterday, more fool me.
>>
>>We decided to make deep fried pork in batter and DH suggested we go the
>>beer batter route for a change. Turns out it's very good with pork too.
>>The whole family agreed it was 'lekker' (yummy). I feel like we've
>>been 'missing out' - but not anymore, will try it again soon. <g>
>>
>>Anybody else got a "Why the heck did I wait so long to try something"
>>story?
>
> Any kind of stir fry. It always intimidated me until I was gifted
> with a wok and started playing with it. At first I put too much stuff
> in but thanks to many good folks here I'm all healed now and am able
> to throw a great meal together.
>
> Lou

you really can put something tasty together at low cost and little fuss
(unless you count cutting up other people's food up for them). you really
have to hand it to the chinese for making a delicious virtue of necessity.

your pal,
blake

Bob Terwilliger wrote:
> Damsel wrote:

>
>> Carol, trying to figure the French thing out
>
> It all goes back to René Descartes: He was the French philosopher who
> made his most famous philosophical statement ("Cogito ergo sum") in
> Latin. The statement translates as, "I think, therefore I am." Descartes
> had set out to come up with a statement which could not possibly be
> doubted: You can have ironclad certainty in your own existence, because
> if you doubt your existence, then something must be doing the doubting,
> which means that you are that something.
>
> Why did Descartes express his statement in Latin? Because Descartes was
> French, of course. And he was a THINKER. He was a FRENCH THINKER.
>
> Therefore, sf is not French.
>
> Bob


Um, thanks for clearing that up, I think....

gloria p

Bob Terwilliger > wrote:

> Why did Descartes express his statement in Latin? Because Descartes was
> French, of course. And he was a THINKER. He was a FRENCH THINKER.
>
> Therefore, sf is not French.

Aren't you putting Descartes before the horse here?

Victor

Victor wrote:

>> Why did Descartes express his statement in Latin? Because Descartes was
>> French, of course. And he was a THINKER. He was a FRENCH THINKER.
>>
>> Therefore, sf is not French.
>
> Aren't you putting Descartes before the horse here?

You mean like this kind of horse?

http://en.wikipedia.org/wiki/Barb_(horse)

Bob