"Michel Boucher" > wrote in message
...
> Nancy2 > wrote in news:4fb8c7a7-ca96-4048-a282-
> :
>
>> Dues should be sent to me, post-haste. You can fax them if you
>> like. ;-)
>
> Actually, they go to me, and yes, there is a cabal.
>
> Traci, a word about lingo. This is not a site, it is a discussion group,
> and there is no membership or signup procedure beyond you being able to
> access groups, which I see you have already done as you are posting here.
>
> Also, there is no moderator and no way of bowdlerizing posts so if you
> have
> sensitive eyes, you may read things you did not think could possibly
> appear
> in such places. Rest assured however that, the opinion of disgruntled
> posters notwithstanding, there is MUCH discussion of food and little of
> anything else. The basic rule is, if you don't like it, don't read it.
>
> --

That's absolutely correct, Michel. But the OP stumbled upon this newsgroup
(however it may have happened) and wants to find posts for cooking with her
10 year old daughter. I think that's fantastic. Let's help her out!

Jill

On May 8, 10:30*pm, wrote:
> On Fri, 08 May 2009 20:18:29 -0700, Lin >
> wrote:
>
>
>
> wrote:
>
> >> You know I'm getting fed up with you two pompous asses, when are you
> >> ever going to grow up. If you'd use that pea brain god gave you,
> >> eventually you'd figure it out that olive oil could be substituted.
>
> >Now, don't jump my ass about this, but shortening does not substitute
> >for olive oil. Shortening solidifies when it cools. Olive oil does not.
> >Olive oil has a flavor -- if you have to use oil or fat to fry hamburger
> >meat, use a vegetable or canola oil (if you can stand the stuff).
>
> >That being said, your recipe calls for 3 lbs. of ground beef. I have
> >NEVER in my whole entire life fried up fatty HB meat in oil or another
> >fat. Not even 93-97% lean HB meat. HB meat has enough fat on it's own,
> >and then you drain the fat off. Besides, any crispiness you may be
> >trying to impart will be lost when it simmers in the sauce for the ages
> >that you advise.
>
> >Your nutritional analysis will vastly improve if you drop the extra
> >shortening.
>
> >I'm sure your way tastes pretty good, but *I* don't need the extra and
> >unnecessary fat grams, TYVM.
>
> >--Lin (not being snippy, just an observation)
>
> It's ok Lin, I just just annoyed at the two bozos. *This was a family
> recipe of my Mums, she used shortening ... it's the way it was done in
> the 50's and 60's

My mother painted the walls with lead paint in the 50s and 60s. Do
you think that I should advise folks in a remodeling NG to do the same
in 2009? My mother used Crisco to fry chicken back then too. These
days, no one with any brains would do that.

You might also want to review the rules for the use of the apostrophe:
http://tribes.tribe.net/46a067ff-425...a-1866e22d3ded
You omitted the apostrophe in Mum's (possessive, the recipe *belonged*
to your mum). Also, since you said, "*my* mum, you shouldn't
capitalize mum. Then there's the "50's and 60's" thing. Since the
decades were not being used in the possessive sense, they should not
have had an apostrophe in that position, though it is acceptable to
write, '50s and '60s, where the apostrophe represents a 19.
If I had the writing skills of Jethro Bodeen, I think I'd shy away
from accusing others of having a "pea brain."

--Bryan

maxine wrote:

>> iffu wrote:
>>> This was a family recipe of my Mums, she used shortening ... it's the
>>> way it was done in the 50's and 60's
>>
>> I've heard of families who cut three inches off the end of their standing
>> rib roast every year prior to cooking it. :-)
>
> Are they all Jewish? That's how I heard the joke.

That's a different joke than the one I had in mind, but if you
mix-and-match, they're pretty funny.

Bob

On May 8, 10:40*pm, Lin > wrote:
> wrote:
> > It's ok Lin, I just just annoyed at the two bozos. *This was a family
> > recipe of my Mums, she used shortening ... it's the way it was done in
> > the 50's and 60's
>
> I know. Grew up with shortening and bacon grease as well. They didn't
> know better back then (but it sure tastes good!) I still save a little
> bacon grease to add to some of my recipes -- but just a smidge at a
> time! Flavor, flavor.

Sure, as far as the bacon grease goes, but hydrogenated shortening has
no upside. It is 100% bad news.
One thing that you can do with bacon grease is to let it sit, then
carefully pour off the liquid fraction and discard the less healthy
solid fats. You get the flavor while minimizing the more saturated
portion that you obviously want to avoid. I do that often by putting
the bacon grease into a Pyrex measuring cup for a day or so, and
leaving it out at room temp. The oil at the top is quite high in
monounsaturate, and quite low in polyunsaturate.
>
> --Lin

--Bryan http://www.flickr.com/photos/15522299@N08/?saved=1

Bobo wrote:

> hydrogenated shortening has no upside. It is 100% bad news.


I beg to differ:

* It's good for seasoning cast iron.

* It's one of the best frying media for doughnuts -- and if you're frying up
a batch of doughnuts, healthy food is probably not high on your list of
priorities anyway.

* It's good for revitalizing dried-out wooden kitchen accessories like
cutting boards, wooden salad bowls, steak knife handles, and wooden spoons.

* It's good for lubricating the gears of sausage stuffers and meat grinders.


"Good news, Billy! Mommy brought home a tub of CRISCO!"

Bob

"Mack A. Damia" > wrote in message
...
> On Fri, 8 May 2009 17:53:05 -0700 (PDT), Bobo Bonobo®
> > wrote:
>
>>On May 8, 6:18 pm, Mack A. Damia > wrote:
>>> On Fri, 8 May 2009 14:12:26 -0700 (PDT), Bobo Bonobo®
>>>
>>>
>>>
>>> > wrote:
>>> >On May 8, 3:57 pm, Mack A. Damia > wrote:
>>> >> On Fri, 8 May 2009 20:29:30 +0100, LuvmybabeK
>>>
>>> >> > wrote:
>>>
>>> >> >Hello all. I stumbled across this site while looking at a Tuesday
>>> >> >Morning induction cook top and I can not, for the life of me, figure
>>> >> >out why it took me so long to get here! I'm a single mommy with a
>>> >> >10
>>> >> >year old daughter, so I'll be searching posts for cooking with my
>>> >> >girl
>>> >> >as well as other things.
>>>
>>> >> Any good recipes for cooking girl?
>>>
>>> >> >This site looks absolutely fantastic! I'm really pleased to have
>>> >> >stumbled onto this!
>>>
>>> >> I'm a newbie, too, and I just dove right in. Welcome.
>>>
>>> >The hazing committee is well aware of that, and I was tempted to call
>>> >a special session, but since the regular meeting is coming up
>>> >soon...Let's just say that you'll be *initiated* soon.
>>>
>>> Whipped cream and naked girls? :-p
>>
>>Sounds great. I'll bring the whipped cream. I've got a bottle of
>>Chambord that I bought specifically for making whipped cream for
>>*special occasions*.
>
> I can arrange that, but you'll have to come to my home in Mexico. Go
> to the border at San Ysidro, make a left and my place in sixty three
> miles on the right.
> --
> mad

Be sure to confirm that Bobo shows up with real whipped cream, not "mock
cream filling". Bobo has previously professed to a carnal intimacy with the
usage of "mock cream filling". Just sayin'.

"Bobo Bonobo®" > wrote in message
...
> On May 8, 10:30 pm, wrote:
>> On Fri, 08 May 2009 20:18:29 -0700, Lin >
>> wrote:
>>
>>
>>
>> wrote:
>>
>> >> You know I'm getting fed up with you two pompous asses, when are you
>> >> ever going to grow up. If you'd use that pea brain god gave you,
>> >> eventually you'd figure it out that olive oil could be substituted.
>>
>> >Now, don't jump my ass about this, but shortening does not substitute
>> >for olive oil. Shortening solidifies when it cools. Olive oil does not.
>> >Olive oil has a flavor -- if you have to use oil or fat to fry hamburger
>> >meat, use a vegetable or canola oil (if you can stand the stuff).
>>
>> >That being said, your recipe calls for 3 lbs. of ground beef. I have
>> >NEVER in my whole entire life fried up fatty HB meat in oil or another
>> >fat. Not even 93-97% lean HB meat. HB meat has enough fat on it's own,
>> >and then you drain the fat off. Besides, any crispiness you may be
>> >trying to impart will be lost when it simmers in the sauce for the ages
>> >that you advise.
>>
>> >Your nutritional analysis will vastly improve if you drop the extra
>> >shortening.
>>
>> >I'm sure your way tastes pretty good, but *I* don't need the extra and
>> >unnecessary fat grams, TYVM.
>>
>> >--Lin (not being snippy, just an observation)
>>
>> It's ok Lin, I just just annoyed at the two bozos. This was a family
>> recipe of my Mums, she used shortening ... it's the way it was done in
>> the 50's and 60's
>
> My mother painted the walls with lead paint in the 50s and 60s. Do
> you think that I should advise folks in a remodeling NG to do the same
> in 2009? My mother used Crisco to fry chicken back then too. These
> days, no one with any brains would do that.
>
> You might also want to review the rules for the use of the apostrophe:
> http://tribes.tribe.net/46a067ff-425...a-1866e22d3ded
> You omitted the apostrophe in Mum's (possessive, the recipe *belonged*
> to your mum). Also, since you said, "*my* mum, you shouldn't
> capitalize mum. Then there's the "50's and 60's" thing. Since the
> decades were not being used in the possessive sense, they should not
> have had an apostrophe in that position, though it is acceptable to
> write, '50s and '60s, where the apostrophe represents a 19.
> If I had the writing skills of Jethro Bodeen, I think I'd shy away
> from accusing others of having a "pea brain."
>
> --Bryan

"Let he who is without sin cast the first stone." Now, shut the **** up;
you are becoming extremely tiresome and sanctimonious again.

cybercat wrote:
> "Ophelia" > wrote in message
> ...
>> Nancy2 wrote:
>>> On May 8, 2:29 pm, LuvmybabeK <LuvmybabeK.
>>> > wrote:
>>>> Hello all. I stumbled across this site while looking at a Tuesday
>>>> Morning induction cook top and I can not, for the life of me,
>>>> figure out why it took me so long to get here! I'm a single mommy
>>>> with a 10 year old daughter, so I'll be searching posts for
>>>> cooking with my girl as well as other things.
>>>>
>>>> This site looks absolutely fantastic! I'm really pleased to have
>>>> stumbled onto this!
>>>>
>>>> Traci
>>>>
>>>> --
>>>> LuvmybabeK
>>>
>>> Welcome to the chaotic kitchen. Some posters suspect there is a
>>> ruling Cabal (TINC), but There Is No Cabal.
>>>
>>> Dues should be sent to me, post-haste. You can fax them if you
>>> like. ;-)
>>
>> lol .. anyway... wot about my cut??
> You get what the rest get--she lets you live!

lol

On Fri, 08 May 2009 20:18:29 -0700, Lin >
wrote:

wrote:
>
>> You know I'm getting fed up with you two pompous asses, when are you
>> ever going to grow up. If you'd use that pea brain god gave you,
>> eventually you'd figure it out that olive oil could be substituted.
>
>Now, don't jump my ass about this, but shortening does not substitute
>for olive oil. Shortening solidifies when it cools. Olive oil does not.
>Olive oil has a flavor -- if you have to use oil or fat to fry hamburger
>meat, use a vegetable or canola oil (if you can stand the stuff).
>
>That being said, your recipe calls for 3 lbs. of ground beef. I have
>NEVER in my whole entire life fried up fatty HB meat in oil or another
>fat. Not even 93-97% lean HB meat. HB meat has enough fat on it's own,
>and then you drain the fat off. Besides, any crispiness you may be
>trying to impart will be lost when it simmers in the sauce for the ages
>that you advise.
>
>Your nutritional analysis will vastly improve if you drop the extra
>shortening.
>
>I'm sure your way tastes pretty good, but *I* don't need the extra and
>unnecessary fat grams, TYVM.
>
>--Lin (not being snippy, just an observation)

Hi Lin, some time ago it was found that frying ground beef in a
less-saturated fat (almost any oil, not shortening) decreases the
amount of saturated fat in the beef, as long as the fat is drained
afterward as usual. Seems almost counterintuitive, but some of the
saturated fat dissolves in the oil, and the fat that remains behind in
the beef is partly the oil it was browned in.

If memory serves, the fat content is about the same but the ratio of
saturated/unsaturated goes down.

Best -- Terry

On Fri, 8 May 2009 21:40:55 -0700 (PDT), Bobo Bonobo®
> wrote:

>On May 8, 10:30*pm, wrote:
>> On Fri, 08 May 2009 20:18:29 -0700, Lin >
>> wrote:
>>
>>
>>
>> wrote:
>>
>> >> You know I'm getting fed up with you two pompous asses, when are you
>> >> ever going to grow up. If you'd use that pea brain god gave you,
>> >> eventually you'd figure it out that olive oil could be substituted.
>>
>> >Now, don't jump my ass about this, but shortening does not substitute
>> >for olive oil. Shortening solidifies when it cools. Olive oil does not.
>> >Olive oil has a flavor -- if you have to use oil or fat to fry hamburger
>> >meat, use a vegetable or canola oil (if you can stand the stuff).
>>
>> >That being said, your recipe calls for 3 lbs. of ground beef. I have
>> >NEVER in my whole entire life fried up fatty HB meat in oil or another
>> >fat. Not even 93-97% lean HB meat. HB meat has enough fat on it's own,
>> >and then you drain the fat off. Besides, any crispiness you may be
>> >trying to impart will be lost when it simmers in the sauce for the ages
>> >that you advise.
>>
>> >Your nutritional analysis will vastly improve if you drop the extra
>> >shortening.
>>
>> >I'm sure your way tastes pretty good, but *I* don't need the extra and
>> >unnecessary fat grams, TYVM.
>>
>> >--Lin (not being snippy, just an observation)
>>
>> It's ok Lin, I just just annoyed at the two bozos. *This was a family
>> recipe of my Mums, she used shortening ... it's the way it was done in
>> the 50's and 60's
>
>My mother painted the walls with lead paint in the 50s and 60s. Do
>you think that I should advise folks in a remodeling NG to do the same
>in 2009? My mother used Crisco to fry chicken back then too. These
>days, no one with any brains would do that.
>
>You might also want to review the rules for the use of the apostrophe:
>http://tribes.tribe.net/46a067ff-425...a-1866e22d3ded
>You omitted the apostrophe in Mum's (possessive, the recipe *belonged*
>to your mum). Also, since you said, "*my* mum, you shouldn't
>capitalize mum. Then there's the "50's and 60's" thing. Since the
>decades were not being used in the possessive sense, they should not
>have had an apostrophe in that position, though it is acceptable to
>write, '50s and '60s, where the apostrophe represents a 19.
>If I had the writing skills of Jethro Bodeen, I think I'd shy away
>from accusing others of having a "pea brain."
>
>--Bryan

That's the way they did it in the 50's and 60's, deal with it.

Nice to see that I was correct about you and the pea brain, you've
sunk to a new low correcting english...atta boy.

Truly sad Bryan

"LuvmybabeK" > wrote in message
...
>
> Hello all. I stumbled across this site while looking at a Tuesday
> Morning induction cook top and I can not, for the life of me, figure
> out why it took me so long to get here! I'm a single mommy with a 10
> year old daughter, so I'll be searching posts for cooking with my girl
> as well as other things.
>
> This site looks absolutely fantastic! I'm really pleased to have
> stumbled onto this!
>
> Traci
>
>
Welcome! What sort of things are you interested in cooking with your
daughter? If you have anything specific in mind please post and let us
know.

Jill

On Fri, 8 May 2009 20:29:30 +0100, LuvmybabeK
> wrote:

>Hello all. I stumbled across this site while looking at a Tuesday
>Morning induction cook top and I can not, for the life of me, figure
>out why it took me so long to get here! I'm a single mommy with a 10
>year old daughter, so I'll be searching posts for cooking with my girl
>as well as other things.
>
>This site looks absolutely fantastic! I'm really pleased to have
>stumbled onto this!

Welcome, Traci! I'll look for some easy recipes for you and your
daughter to cook together.

When someone posts a recipe here, they often put "REC" in front of the
name of the recipe in the subject line. Makes it easier to find the
recipes.

Sorry about the hazing committee. They're just having a little fun. I
hope you'll have a good time here, too.

Carol

--
Change "invalid" to James Bond's agent number to reply.

In article
>,
maxine > wrote:

> On May 8, 6:08*pm, Melba's Jammin' > wrote:
> > In article
> > >,

> >
> > *Nancy2 > wrote:

> > > Dues should be sent to me, post-haste. *You can fax them if you
> > > like. *;-)
> >
> > > N.
> >
> > I want her to email her credit card number to me. *Faxing is so 80s,
> > doncha know.
> >
>
> How about just snail-mailing the credit card to you? Or she could
> hand it to me and I might think about getting around to possibly
> mailing it out agian.
>
> maxine in ri

Sure!! I trust you!!


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

"Melba's Jammin'" > wrote in message
...
> In article
> >,
> Nancy2 > wrote:
>
>> On May 8, 2:29 pm, LuvmybabeK <LuvmybabeK.
>> > wrote:
>> > Hello all. I stumbled across this site while looking at a Tuesday
>> > Morning induction cook top and I can not, for the life of me, figure
>> > out why it took me so long to get here! I'm a single mommy with a 10
>> > year old daughter, so I'll be searching posts for cooking with my girl
>> > as well as other things.
>> >
>> > This site looks absolutely fantastic! I'm really pleased to have
>> > stumbled onto this!
>> >
>> > Traci
>> >
>> > --
>> > LuvmybabeK
>>
>> Welcome to the chaotic kitchen. Some posters suspect there is a
>> ruling Cabal (TINC), but There Is No Cabal.
>>
>> Dues should be sent to me, post-haste. You can fax them if you
>> like. ;-)
>>
>> N.
>
> I want her to email her credit card number to me. Faxing is so 80s,
> doncha know.
>
>
> --
> -Barb, Mother Superior, HOSSSPoJ


There is not doubt in my mind - you are so HIP!

LOL..........

Dimitri

On May 9, 1:15*am, "Bob Terwilliger" >
wrote:
> Bobo wrote:
> > hydrogenated shortening has no upside. *It is 100% bad news.
>
> I beg to differ:
>
> * It's good for seasoning cast iron.

OK, you probably know a lot more about cast iron than I do.
>
> * It's one of the best frying media for doughnuts -- and if you're frying up
> a batch of doughnuts, healthy food is probably not high on your list of
> priorities anyway.

That is dead wrong. I'm really into hiking off trail in the forest.
During deer rifle season, I never go into the woods. I guess that I
could tell others, "Don't worry about wearing those orange jackets. I
mean, anybody who goes into the forest during rifle season must not
mind getting shot to begin with." It's the same faulty logic. Donuts
made with Crisco are *far* more unhealthy than those made with, say,
peanut oil.
>
> * It's good for revitalizing dried-out wooden kitchen accessories like
> cutting boards, wooden salad bowls, steak knife handles, and wooden spoons.

I'll give you that too.
>
> * It's good for lubricating the gears of sausage stuffers and meat grinders.

Why can't you use the fat from the pork? But OK, especially if you
use it on non-food contact surfaces.

OK, you win 3 out of 4. You left out, as a lubricant for male
masturbation. It's cheaper than butter.
For all of the above tasks, palm oil would work *every bit* as well.
Why even buy Crisco?
>
> "Good news, Billy! Mommy brought home a tub of CRISCO!"

And Billy recoils in fear, knowing that this means he's about to get
buggered by Uncle _______.
>
> Bob

--Bryan http://www.flickr.com/photos/15522299@N08/?saved=1

On May 9, 6:51*am, Terry > wrote:
> On Fri, 08 May 2009 20:18:29 -0700, Lin >
> wrote:
>
>
>
> wrote:
>
> >> You know I'm getting fed up with you two pompous asses, when are you
> >> ever going to grow up. If you'd use that pea brain god gave you,
> >> eventually you'd figure it out that olive oil could be substituted.
>
> >Now, don't jump my ass about this, but shortening does not substitute
> >for olive oil. Shortening solidifies when it cools. Olive oil does not.
> >Olive oil has a flavor -- if you have to use oil or fat to fry hamburger
> >meat, use a vegetable or canola oil (if you can stand the stuff).
>
> >That being said, your recipe calls for 3 lbs. of ground beef. I have
> >NEVER in my whole entire life fried up fatty HB meat in oil or another
> >fat. Not even 93-97% lean HB meat. HB meat has enough fat on it's own,
> >and then you drain the fat off. Besides, any crispiness you may be
> >trying to impart will be lost when it simmers in the sauce for the ages
> >that you advise.
>
> >Your nutritional analysis will vastly improve if you drop the extra
> >shortening.
>
> >I'm sure your way tastes pretty good, but *I* don't need the extra and
> >unnecessary fat grams, TYVM.
>
> >--Lin (not being snippy, just an observation)
>
> Hi Lin, some time ago it was found that frying ground beef in a
> less-saturated fat (almost any oil, not shortening) decreases the
> amount of saturated fat in the beef, as long as the fat is drained
> afterward as usual. *Seems almost counterintuitive, but some of the
> saturated fat dissolves in the oil, and the fat that remains behind in
> the beef is partly the oil it was browned in.
>
> If memory serves, the fat content is about the same but the ratio of
> saturated/unsaturated goes down.

You are 100% correct. Use your favorite neutral oil.
>
> Best -- Terry

--Bryan listen @ http://www.MySpace.com/TheBonobos

"The 1960's called. They want their recipe back."
--Steve Wertz in rec.food.cooking 4-20-2009

On Fri, 08 May 2009 17:07:52 -0400, Mr. Bill wrote:

> On Fri, 08 May 2009 13:33:41 -0700, Mark Thorson >
> wrote:
>
>>I just checked the RFC membership list,
>
> Post that link...I don't recall seeing YOUR name on that list either.

both of us are registered as 'mr. bill.'

blake

"Michael "Dog3"" > wrote in message
...
> LuvmybabeK >
> : in rec.food.cooking
>
>>
>> Hello all. I stumbled across this site while looking at a Tuesday
>> Morning induction cook top and I can not, for the life of me, figure
>> out why it took me so long to get here! I'm a single mommy with a 10
>> year old daughter, so I'll be searching posts for cooking with my girl
>> as well as other things.
>>
>> This site looks absolutely fantastic! I'm really pleased to have
>> stumbled onto this!
>
> Hi Traci! Welcome to RFC. Since you've stumbled in you should realize
> there is no way out ;-) Come sit by me and I'll give you all the dirt on
> RFC ;o)
>
> Michael <- fluffing sofa cushion for Traci
>
>
I know she's perfectly safe with you, Michael, but while she's on your couch
make sure to inform Traci it's manditory that she has to show me her tits!
LOL

On Sat, 9 May 2009 02:40:06 -0400, Paco wrote:

> "Bobo Bonobo®" > wrote in message
> ...
>>
>> You might also want to review the rules for the use of the apostrophe:
>> http://tribes.tribe.net/46a067ff-425...a-1866e22d3ded
>> You omitted the apostrophe in Mum's (possessive, the recipe *belonged*
>> to your mum). Also, since you said, "*my* mum, you shouldn't
>> capitalize mum. Then there's the "50's and 60's" thing. Since the
>> decades were not being used in the possessive sense, they should not
>> have had an apostrophe in that position, though it is acceptable to
>> write, '50s and '60s, where the apostrophe represents a 19.
>> If I had the writing skills of Jethro Bodeen, I think I'd shy away
>> from accusing others of having a "pea brain."
>>
>> --Bryan
>
> "Let he who is without sin cast the first stone." Now, shut the **** up;
> you are becoming extremely tiresome and sanctimonious again.

as one of my old bosses used to say, 'again or still?'

your pal,
blake

On Sat, 09 May 2009 15:36:24 GMT, "brooklyn1"
> wrote:

>
>"Michael "Dog3"" > wrote in message
...
>> LuvmybabeK >
>> : in rec.food.cooking
>>
>>>
>>> Hello all. I stumbled across this site while looking at a Tuesday
>>> Morning induction cook top and I can not, for the life of me, figure
>>> out why it took me so long to get here! I'm a single mommy with a 10
>>> year old daughter, so I'll be searching posts for cooking with my girl
>>> as well as other things.
>>>
>>> This site looks absolutely fantastic! I'm really pleased to have
>>> stumbled onto this!
>>
>> Hi Traci! Welcome to RFC. Since you've stumbled in you should realize
>> there is no way out ;-) Come sit by me and I'll give you all the dirt on
>> RFC ;o)
>>
>> Michael <- fluffing sofa cushion for Traci
>>
>>
>I know she's perfectly safe with you, Michael, but while she's on your couch
>make sure to inform Traci it's manditory that she has to show me her tits!
>LOL
>
>

Atta boy, what if her daughter was to read your assinine comments...

On Fri, 8 May 2009 14:56:35 -0700 (PDT), sf wrote:

> On May 8, 12:29*pm, LuvmybabeK <LuvmybabeK.
> > wrote:
>> Hello all. *I stumbled across this site while looking at a Tuesday
>> Morning induction cook top and I can not, for the life of me, figure
>> out why it took me so long to get here! *I'm a single mommy with a 10
>> year old daughter, so I'll be searching posts for cooking with my girl
>> as well as other things.
>>
>> This site looks absolutely fantastic! *I'm really pleased to have
>> stumbled onto this!
>>
>> Traci
>>
>> --
>> LuvmybabeK
>
> Welcome to rec.food.cooking, but just a warning. This is the wild,
> wild world of real usenet, not some internet forum. Buckle your
> seatbelt and put on your crash helmet. You may need protection.
>
>

jeez, y'all make it sound like a toxic waste dump. i've been on internet
fora that were easily wilder and woolier.

your pal,
blake

On Sat, 09 May 2009 15:44:56 GMT, blake murphy
> wrote:

>jeez, y'all make it sound like a toxic waste dump. i've been on internet
>fora that were easily wilder and woolier.

We scare a lot of tenderfoots away.

--
I love cooking with wine.
Sometimes I even put it in the food.

Terry wrote:

> Hi Lin, some time ago it was found that frying ground beef in a
> less-saturated fat (almost any oil, not shortening) decreases the
> amount of saturated fat in the beef, as long as the fat is drained
> afterward as usual. Seems almost counterintuitive, but some of the
> saturated fat dissolves in the oil, and the fat that remains behind in
> the beef is partly the oil it was browned in.
>
> If memory serves, the fat content is about the same but the ratio of
> saturated/unsaturated goes down.

News to me! Thanks for that, though I seriously doubt I'll change much
in the way I've been doing it for oh-so-many years. Actually, there is
very, very little ground beef in my diet these days. And when there is,
we grind our own from fairly lean cuts.

--Lin

sf > wrote in news:ctab055t0v22dgn26dlo4mvsg3ue23m3u9@
4ax.com:

> On Sat, 09 May 2009 15:44:56 GMT, blake murphy
> > wrote:
>
>>jeez, y'all make it sound like a toxic waste dump. i've been on internet
>>fora that were easily wilder and woolier.
>
> We scare a lot of tenderfoots away.
>

LOL...Maybe they just get bored with you.

> wrote in message
...
> On Sat, 09 May 2009 15:36:24 GMT, "brooklyn1"
> > wrote:
>
>>
>>"Michael "Dog3"" > wrote in message
.. .
>>> LuvmybabeK >
>>> : in rec.food.cooking
>>>
>>>>
>>>> Hello all. I stumbled across this site while looking at a Tuesday
>>>> Morning induction cook top and I can not, for the life of me, figure
>>>> out why it took me so long to get here! I'm a single mommy with a 10
>>>> year old daughter, so I'll be searching posts for cooking with my girl
>>>> as well as other things.
>>>>
>>>> This site looks absolutely fantastic! I'm really pleased to have
>>>> stumbled onto this!
>>>
>>> Hi Traci! Welcome to RFC. Since you've stumbled in you should realize
>>> there is no way out ;-) Come sit by me and I'll give you all the dirt
>>> on
>>> RFC ;o)
>>>
>>> Michael <- fluffing sofa cushion for Traci
>>>
>>>
>>I know she's perfectly safe with you, Michael, but while she's on your
>>couch
>>make sure to inform Traci it's manditory that she has to show me her tits!
>>LOL
>>
>>
>
> Atta boy, what if her daughter was to read your assinine comments...
>

Hey, why don't you mind your own beeswax... if I want shit I'll squeeze your
head... that was gonna be my next question, is her daughter old enough to
wear a bra.

On Sat, 9 May 2009 16:22:27 +0000 (UTC), Lamey > wrote:

>sf > wrote in news:ctab055t0v22dgn26dlo4mvsg3ue23m3u9@
>4ax.com:
>
>> On Sat, 09 May 2009 15:44:56 GMT, blake murphy
>> > wrote:
>>
>>>jeez, y'all make it sound like a toxic waste dump. i've been on internet
>>>fora that were easily wilder and woolier.
>>
>> We scare a lot of tenderfoots away.
>>
>
>LOL...Maybe they just get bored with you.

Whatever dood. How ****ed up are you right now?

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
Damsel in dis Dress > wrote:

> Sorry about the hazing committee. They're just having a little fun. I
> hope you'll have a good time here, too.
>
> Carol

The Hazing Committee has not yet submitted its policies and practices
manual to The Cabal (TINC) and thus exists only in its own mind. There
is no Hazing Committee.

The Cabal (TINC) exists to ensure smooth operation of rec.food.cooking
(and they do a ****poor job of it, I would add) and, frankly, does not
cotton to the concept of hazing. That would be naughty.

It ( The Cabal [TINC]) does, however, believe in enforcing the rules for
membership and in collecting its price for the privilege of said
membership. Payoffs, bribes, and gifts are not only accepted, but they
are encouraged. When you make out the check, be sure to spell my name
correctly.

We now return you to our regular scheduled fol-de-rol.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

Melba's Jammin' wrote:
> In article >,
> Damsel in dis Dress > wrote:
>
>> Sorry about the hazing committee. They're just having a little fun.
>> I hope you'll have a good time here, too.
>>
>> Carol
>
> The Hazing Committee has not yet submitted its policies and practices
> manual to The Cabal (TINC) and thus exists only in its own mind.
> There is no Hazing Committee.
>
> The Cabal (TINC) exists to ensure smooth operation of rec.food.cooking
> (and they do a ****poor job of it, I would add) and, frankly, does not
> cotton to the concept of hazing. That would be naughty.
>
> It ( The Cabal [TINC]) does, however, believe in enforcing the rules
> for membership and in collecting its price for the privilege of said
> membership. Payoffs, bribes, and gifts are not only accepted, but
> they are encouraged. When you make out the check, be sure to spell
> my name correctly.
>
> We now return you to our regular scheduled fol-de-rol.

lol

In article >,
wrote:

> On Fri, 08 May 2009 17:07:52 -0400, Mr. Bill > wrote:
>
> >On Fri, 08 May 2009 13:33:41 -0700, Mark Thorson >
> >wrote:
> >
> >>I just checked the RFC membership list,
> >
> >Post that link...I don't recall seeing YOUR name on that list either.
>
> Something I'd like to persue as well

Which is it, pursue or peruse? You misspelled it, whichever you were
after. ;-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

Melba's Jammin' wrote:
> In article >,
> wrote:
>
>> On Fri, 08 May 2009 17:07:52 -0400, Mr. Bill > wrote:
>>
>>> On Fri, 08 May 2009 13:33:41 -0700, Mark Thorson >
>>> wrote:
>>>
>>>> I just checked the RFC membership list,
>>> Post that link...I don't recall seeing YOUR name on that list either.
>> Something I'd like to persue as well
>
> Which is it, pursue or peruse? You misspelled it, whichever you were
> after. ;-)

lol, he does that "alot"

In article >,
"Bob Terwilliger" > wrote:

> iffu wrote:
>
> > This was a family recipe of my Mums, she used shortening ... it's the way
> > it was done in the 50's and 60's
>
> I've heard of families who cut three inches off the end of their standing
> rib roast every year prior to cooking it. :-)
>
> Bob

I believe that's ham, Sir, not rib roast. If you INSIST that it's rib
roast, tell the story. Haven't heard that one. :-0)
-B
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

sf > wrote in
news
> On Sat, 9 May 2009 16:22:27 +0000 (UTC), Lamey > wrote:
>
>>sf > wrote in news:ctab055t0v22dgn26dlo4mvsg3ue23m3u9@
>>4ax.com:
>>
>>> On Sat, 09 May 2009 15:44:56 GMT, blake murphy
>>> > wrote:
>>>
>>>>jeez, y'all make it sound like a toxic waste dump. i've been on
>>>>internet fora that were easily wilder and woolier.
>>>
>>> We scare a lot of tenderfoots away.
>>>
>>
>>LOL...Maybe they just get bored with you.
>
> Whatever dood. How ****ed up are you right now?
>

Clean and sober buddy. I like it that way. So you like to get a buzz? It
will take ya down. Get real and stay real.

On Sun, 10 May 2009 01:55:33 GMT, "brooklyn1"
> wrote:

>
> wrote in message
.. .
>> On Sat, 09 May 2009 16:44:17 GMT, "brooklyn1"
>> > wrote:
>>
>>>
> wrote in message
...
>>>> On Sat, 09 May 2009 15:36:24 GMT, "brooklyn1"
>>>> > wrote:
>>>>
>>>>>
>>>>>"Michael "Dog3"" > wrote in message
. ..
>>>>>> LuvmybabeK >
>>>>>> : in rec.food.cooking
>>>>>>
>>>>>>>
>>>>>>> Hello all. I stumbled across this site while looking at a Tuesday
>>>>>>> Morning induction cook top and I can not, for the life of me, figure
>>>>>>> out why it took me so long to get here! I'm a single mommy with a 10
>>>>>>> year old daughter, so I'll be searching posts for cooking with my
>>>>>>> girl
>>>>>>> as well as other things.
>>>>>>>
>>>>>>> This site looks absolutely fantastic! I'm really pleased to have
>>>>>>> stumbled onto this!
>>>>>>
>>>>>> Hi Traci! Welcome to RFC. Since you've stumbled in you should realize
>>>>>> there is no way out ;-) Come sit by me and I'll give you all the dirt
>>>>>> on
>>>>>> RFC ;o)
>>>>>>
>>>>>> Michael <- fluffing sofa cushion for Traci
>>>>>>
>>>>>>
>>>>>I know she's perfectly safe with you, Michael, but while she's on your
>>>>>couch
>>>>>make sure to inform Traci it's manditory that she has to show me her
>>>>>tits!
>>>>>LOL
>>>>>
>>>>>
>>>>
>>>> Atta boy, what if her daughter was to read your assinine comments...
>>>>
>>>
>>>Hey, why don't you mind your own beeswax... if I want shit I'll squeeze
>>>your
>>>head... that was gonna be my next question, is her daughter old enough to
>>>wear a bra.
>>>
>>>
>>
>> Why, like em young do ya
>>
>>
>Why the **** not... old enough to bleed, old enough to butcher.
>
>And what makes you think the OP is a young babe with a 13 year old crispy
>critter daughter.. most of the broads who post here are like nearly seniors,
>and if they have kids they're gonna be like over 25... many near bout 40 and
>over. And anyone who lets their minor children read this Unmoderated
>Newsgroup should be charged with child abuse and have their kids taken to
>foster homes. You're a pinheaded idiot... I shit in your mouth you
>Cowardly, Spineless, Yellowbelly No-Name piece of garbage.
>

Exactually the reaction expected from someone that admitted to liking
young ones ... we all know what they're called

On May 9, 8:29*pm, "Bob Terwilliger" >
wrote:
> Bobo replied about shortening:
>
> >> * It's one of the best frying media for doughnuts -- and if you're frying
> >> up a batch of doughnuts, healthy food is probably not high on your list
> >> of priorities anyway.
>
> > That is dead wrong. *I'm really into hiking off trail in the forest.
> > During deer rifle season, I never go into the woods. *I guess that I could
> > tell others, "Don't worry about wearing those orange jackets. *I mean,
> > anybody who goes into the forest during rifle season must not mind getting
> > shot to begin with." *It's the same faulty logic. *Donuts made with Crisco
> > are *far* more unhealthy than those made with, say, peanut oil.
>
> No, it's not "dead wrong," because the doughnuts fried in shortening TASTE
> BETTER. That was the point. They're less healthy than doughnuts fried in
> oil, but there's no such thing as a "healthy" fried doughnut, regardless of
> what's being used to fry it.
>
> Bob

I think he's got you there, Bryan! ;-)

John Kuthe...

On May 9, 10:33*pm, John Kuthe > wrote:
> On May 9, 8:29*pm, "Bob Terwilliger" >
> wrote:
>
>
>
> > Bobo replied about shortening:
>
> > >> * It's one of the best frying media for doughnuts -- and if you're frying
> > >> up a batch of doughnuts, healthy food is probably not high on your list
> > >> of priorities anyway.
>
> > > That is dead wrong. *I'm really into hiking off trail in the forest..
> > > During deer rifle season, I never go into the woods. *I guess that I could
> > > tell others, "Don't worry about wearing those orange jackets. *I mean,
> > > anybody who goes into the forest during rifle season must not mind getting
> > > shot to begin with." *It's the same faulty logic. *Donuts made with Crisco
> > > are *far* more unhealthy than those made with, say, peanut oil.
>
> > No, it's not "dead wrong," because the doughnuts fried in shortening TASTE
> > BETTER. That was the point. They're less healthy than doughnuts fried in
> > oil, but there's no such thing as a "healthy" fried doughnut, regardless of
> > what's being used to fry it.
>
> > Bob
>
> I think he's got you there, Bryan! ;-)

Are you suggesting that foods prepared withe partially hydrogenated
soybean oil "TASTE BETTER" than those prepared with, say, peanut oil?
Really John? Really?

AND

What EXACTLY is more unhealthy about a doughnut fried in high
monounsaturate oil than:
A. a baked potato with sour cream and butter?
B. buttered white bread?
C. a conventional pepperoni pizza?
D. the strip steak that I am still finishing the last bits of?

The ONLY things unhealthy about donuts fried in high monounsaturate
oils a

1. Carbs, and I tell you, the glycemic index of a glazed donut is
LOWER than that of an equal calorie quantity of dry baked or mashed
potato. Don't believe me. Fine. Prove me wrong.

2. Acrylamide. Hey. Any time a food containing sugars and amino
acids is exposed to high heat (think the pizza or bread crusts), it
forms some acrylamides.

3. Calories? What? more than A, B or C?

4. Fat? A, B, C and D are all higher in saturated fats than our
donut, and while saturated fats aren't the horror that the partially
hydrogenated fats are, they are still somewhat unhealthy. Plus, "D,"
the steak, has nitrosamines:
http://en.wikipedia.org/wiki/Nitrosamine
Yeah, I admit that I browned it in hot peanut oil, as hot as my little
gas range would go.

So, both Bob and John, I ask you to back up your claim about the
unhealthiness of a donut cooked in high monounsaturate oil, vs. other
common carbohydrate containing foods. You're both intelligent guys,
and I can't imagine that you'd say that it is the *idea* of donut that
confers extra unhealthiness upon the measurable, empirically extant
foodstuff. Damn, no wonder why folks call me pompous, but it isn't
all that. I love language, and love to play with words, but I
digress.

Also, are you saying that trans isomers "TASTE BETTER" than the
overwhelmingly prevalent cis isomers in lard, clarified butter or even
tallow?

These are not rhetorical questions. If either of you can demonstrate
that I'm wrong, please do so. Then I will follow up, changing the
subject header to BRYAN WAS WRONG, or I WAS MISTAKEN.

So far on this NG, the only valid critique of my cooking has come from
my old friend, who has suggested--if you read between the lines--that
I am overly staid (potentially un-creatively so) in my techniques/
practices.
>
> John Kuthe...

--Bryan

Bobo wrote:

> Are you suggesting that foods prepared withe partially hydrogenated
> soybean oil "TASTE BETTER" than those prepared with, say, peanut oil?

I am not suggesting. I am *asserting* that doughnuts -- and I specifically
have said DOUGHNUTS all along, not ANY OTHER FOOD -- taste better when fried
in shortening. My own tastes are backed up by the tasting panel of Cook's
Illustrated when they did their taste-test for doughnut-frying media about
four years ago.


> What EXACTLY is more unhealthy about a doughnut fried in high
> monounsaturate oil than:
>
> A. a baked potato with sour cream and butter?
> B. buttered white bread?
> C. a conventional pepperoni pizza?
> D. the strip steak that I am still finishing the last bits of?

You're dodging the point. The initial assertion was ONLY about doughnuts and
ONLY about taste. Any other issues you drag into it are mere distractions,
and do not deserve discussion.


> So, both Bob and John, I ask you to back up your claim about the
> unhealthiness of a donut cooked in high monounsaturate oil, vs. other
> common carbohydrate containing foods. You're both intelligent guys, and I
> can't imagine that you'd say that it is the *idea* of donut that confers
> extra unhealthiness upon the measurable, empirically extant foodstuff.
> Damn, no wonder why folks call me pompous, but it isn't all that. I love
> language, and love to play with words, but I digress.

Neither John nor I denied that other unhealthy foods exist. You provided
some examples. So what? It doesn't mean that doughnuts are HEALTHY. But
that's neither here nor there, since the assertion you're challenging was
ONLY about taste.


> Also, are you saying that trans isomers "TASTE BETTER" than the
> overwhelmingly prevalent cis isomers in lard, clarified butter or even
> tallow?

In regard to doughnuts, since that was the only thing I addressed, in the
Cook's Illustrated testing I mentioned, lard was found to give doughnuts a
meaty flavor which was unappealing to many, though lard ended up being the
second-place doughnut-frying medium of choice.

Bob

On May 10, 12:05*am, "Bob Terwilliger" >
wrote:
> Bobo wrote:
> > Are you suggesting that foods prepared withe partially hydrogenated
> > soybean oil "TASTE BETTER" than those prepared with, say, peanut oil?
>
> I am not suggesting. I am *asserting* that doughnuts -- and I specifically
> have said DOUGHNUTS all along, not ANY OTHER FOOD -- taste better when fried
> in shortening. My own tastes are backed up by the tasting panel of Cook's
> Illustrated when they did their taste-test for doughnut-frying media about
> four years ago.
>
> > What EXACTLY is more unhealthy about a doughnut fried in high
> > monounsaturate oil than:
>
> > A. a baked potato with sour cream and butter?
> > B. buttered white bread?
> > C. a conventional pepperoni pizza?
> > D. the strip steak that I am still finishing the last bits of?
>
> You're dodging the point. The initial assertion was ONLY about doughnuts and
> ONLY about taste. Any other issues you drag into it are mere distractions,
> and do not deserve discussion.
>
> > So, both Bob and John, I ask you to back up your claim about the
> > unhealthiness of a donut cooked in high monounsaturate oil, vs. other
> > common carbohydrate containing foods. *You're both intelligent guys, and I
> > can't imagine that you'd say that it is the *idea* of donut that confers
> > extra unhealthiness upon the measurable, empirically extant foodstuff.
> > Damn, no wonder why folks call me pompous, but it isn't all that. *I love
> > language, and love to play with words, but I digress.
>
> Neither John nor I denied that other unhealthy foods exist. You provided
> some examples. So what? It doesn't mean that doughnuts are HEALTHY. But
> that's neither here nor there, since the assertion you're challenging was
> ONLY about taste.
>
> > Also, are you saying that trans isomers "TASTE BETTER" than the
> > overwhelmingly prevalent cis isomers in lard, clarified butter or even
> > tallow?
>
> In regard to doughnuts, since that was the only thing I addressed, in the
> Cook's Illustrated testing I mentioned, lard was found to give doughnuts a
> meaty flavor which was unappealing to many, though lard ended up being the
> second-place doughnut-frying medium of choice.

The shortening made donuts that most closely resembled the comfort
food standard of the older folks who grew up expecting that taste. A
late 60s GTO *likes* leaded gasoline.
>
> Bob

--Bryan

"brooklyn1" > wrote in
news
>
> > wrote in message
> ...
>> On Sat, 09 May 2009 16:44:17 GMT, "brooklyn1"
>> > wrote:
>>
>>>
> wrote in message
...
>>>> On Sat, 09 May 2009 15:36:24 GMT, "brooklyn1"
>>>> > wrote:
>>>>
>>>>>
>>>>>"Michael "Dog3"" > wrote in message
. ..
>>>>>> LuvmybabeK >
>>>>>> : in
>>>>>> rec.food.cooking
>>>>>>
>>>>>>>
>>>>>>> Hello all. I stumbled across this site while looking at a
>>>>>>> Tuesday Morning induction cook top and I can not, for the life
>>>>>>> of me, figure out why it took me so long to get here! I'm a
>>>>>>> single mommy with a 10 year old daughter, so I'll be searching
>>>>>>> posts for cooking with my girl
>>>>>>> as well as other things.
>>>>>>>
>>>>>>> This site looks absolutely fantastic! I'm really pleased to
>>>>>>> have stumbled onto this!
>>>>>>
>>>>>> Hi Traci! Welcome to RFC. Since you've stumbled in you should
>>>>>> realize there is no way out ;-) Come sit by me and I'll give you
>>>>>> all the dirt on
>>>>>> RFC ;o)
>>>>>>
>>>>>> Michael <- fluffing sofa cushion for Traci
>>>>>>
>>>>>>
>>>>>I know she's perfectly safe with you, Michael, but while she's on
>>>>>your couch
>>>>>make sure to inform Traci it's manditory that she has to show me
>>>>>her tits!
>>>>>LOL
>>>>>
>>>>>
>>>>
>>>> Atta boy, what if her daughter was to read your assinine
>>>> comments...
>>>>
>>>
>>>Hey, why don't you mind your own beeswax... if I want shit I'll
>>>squeeze your
>>>head... that was gonna be my next question, is her daughter old
>>>enough to wear a bra.
>>>
>>>
>>
>> Why, like em young do ya
>>
>>
> Why the **** not... old enough to bleed, old enough to butcher.
>
> And what makes you think the OP is a young babe with a 13 year old
> crispy critter daughter.. most of the broads who post here are like
> nearly seniors, and if they have kids they're gonna be like over 25...
> many near bout 40 and over. And anyone who lets their minor children
> read this Unmoderated Newsgroup should be charged with child abuse and
> have their kids taken to foster homes. You're a pinheaded idiot... I
> shit in your mouth you Cowardly, Spineless, Yellowbelly No-Name piece
> of garbage.
>
>

You sound quilty and abused. I pity the fool.

On Sat, 09 May 2009 14:38:50 -0500, Melba's Jammin' wrote:

> In article >,
> Damsel in dis Dress > wrote:
>
>> Sorry about the hazing committee. They're just having a little fun. I
>> hope you'll have a good time here, too.
>>
>> Carol
>
> The Hazing Committee has not yet submitted its policies and practices
> manual to The Cabal (TINC) and thus exists only in its own mind. There
> is no Hazing Committee.
>
> The Cabal (TINC) exists to ensure smooth operation of rec.food.cooking
> (and they do a ****poor job of it, I would add) and, frankly, does not
> cotton to the concept of hazing. That would be naughty.
>
> It ( The Cabal [TINC]) does, however, believe in enforcing the rules for
> membership and in collecting its price for the privilege of said
> membership. Payoffs, bribes, and gifts are not only accepted, but they
> are encouraged. When you make out the check, be sure to spell my name
> correctly.
>

that would be 'blake murphy.' caps optional.

your pal,
blake

On Sat, 9 May 2009 21:48:03 -0700 (PDT), Bobo Bonobo® wrote:
>
> These are not rhetorical questions. If either of you can demonstrate
> that I'm wrong, please do so. Then I will follow up, changing the
> subject header to BRYAN WAS WRONG, or I WAS MISTAKEN.
>

nobody gives a shit, bobo.

blake