On Mon, 11 Jul 2011 22:14:38 -0500, "Jinx Minx" >
wrote:

> > I haven't had gotten it in a long time, so whatever was wrong "isn't"
> > anymore I guess.
> >
> > --
> >
> > Today's mighty oak is just yesterday's nut that held its ground.
>
> Hormonal/estrogen fluctuations as well as reflux and certain medications
> (like antidepressants) can cause a metallic taste as well.
>
OK, thanks... I haven't ever taken antidepressants and I've never had
reflux. It was really weird. Not a daily occurrence, but often
enough to wonder why.

--

Today's mighty oak is just yesterday's nut that held its ground.

"sf" > wrote in message
...
> On Mon, 11 Jul 2011 23:24:44 -0400, "Jean B." > wrote:
>
>> he told me it was TMJ
>
> TMJ?

Why has nobody heard of this? It has been on the radio, TV and in magazines
since...like...the 70's? That's the first I heard of it. Could have been
before that.

http://www.colgate.com/app/CP/US/EN/...ockjaw_&kw=tmj

Julie Bove wrote:
> "sf" > wrote in message
> ...
>> On Mon, 11 Jul 2011 23:24:44 -0400, "Jean B." > wrote:
>>
>>> he told me it was TMJ
>> TMJ?
>
> Why has nobody heard of this? It has been on the radio, TV and in magazines
> since...like...the 70's? That's the first I heard of it. Could have been
> before that.
>
> http://www.colgate.com/app/CP/US/EN/...ockjaw_&kw=tmj
>
I've heard of it. For a few years it seemed to be the disorder du jour.
Burt Reynolds had it and everyone and their uncle thought he had AIDS
years ago.
Some people have minds like sieves (ObCooking, sort of) for random bits
of information if it doesn't affect them personally. I know, I know,
hard to imagine.

On Tue, 12 Jul 2011 05:10:12 -0400, Goomba >
wrote:

>Julie Bove wrote:
>> "sf" > wrote in message
>> ...
>>> On Mon, 11 Jul 2011 23:24:44 -0400, "Jean B." > wrote:
>>>
>>>> he told me it was TMJ
>>> TMJ?
>>
>> Why has nobody heard of this? It has been on the radio, TV and in magazines
>> since...like...the 70's? That's the first I heard of it. Could have been
>> before that.
>>
>> http://www.colgate.com/app/CP/US/EN/...ockjaw_&kw=tmj
>>
>I've heard of it. For a few years it seemed to be the disorder du jour.
>Burt Reynolds had it and everyone and their uncle thought he had AIDS
>years ago.
>Some people have minds like sieves (ObCooking, sort of) for random bits
>of information if it doesn't affect them personally. I know, I know,
>hard to imagine.

Thank you for the link. I've never heard of it in my entire, well read
life, but then, I haven't heard of hundreds, (maybe thousands), of
other obscure medical conditions, so it's not unusual to have not
heard about this one.

From your link:

Dislocation of the Temporomandibular Joint (TMJ)

The temporomandibular joint (TMJ) is located just in front of the
lower part of the ear. This joint allows the lower jaw to move. It is
a ball-and-socket joint, just like the hip or shoulder. When the mouth
opens wide, the ball (called the condyle) comes out of the socket and
moves forward. It goes back into place when the mouth closes.

The TMJ becomes dislocated when the condyle moves too far. Then, it
can get stuck in front of a section of bone called the articular
eminence. The condyle can't move back into place. This happens most
often when the ligaments that normally keep the condyle in place are
somewhat loose. The surrounding muscles often go into spasm and hold
the condyle in the dislocated position.

On Jul 12, 1:27*am, "Julie Bove" > wrote:
> "sf" > wrote in message
>
> ...
>
> > On Mon, 11 Jul 2011 23:24:44 -0400, "Jean B." > wrote:
>
> >> he told me it was TMJ
>
> > TMJ?
>
> Why has nobody heard of this? *

Because everyone isn't a hypochondriac like you.

sf wrote:
>
> I don't low carb on purpose, but it happens occasionally -
> however the taste wasn't dragon breath, it was a real metallic taste.

A very high garlic day will also produce a metallic taste the next day.
That's also something you would probably have figured out as the cause.

> I haven't had gotten it in a long time, so whatever was wrong "isn't"
> anymore I guess.

Different does not always equal wrong. Once you've figured out the
cause and it is something beneficial anyway ...

sf wrote:
> notbob > wrote:
>> Hackmatack > wrote:
>
>> > In the navy and elsewhere SOS (shit-on-a-shingle) was, of course, chipped
>> > beef on toast.
>
>> Perhaps, at one time. By time I joined the the service (USAF'66), it
>> was ground beef.
>
> I think he has the navy and the air force (army air corps) confused.

When I was in the Navy 78-84 SOS was either chipped beef on toast or
ground beef on toast. Either one was called SOS. I figure thinking it
was one or the other must have been a matter of the individual unit or
even the cooks assigned to that unit because I saw the exact same
overlap at an Air Force base I was at for a month (Okinawa) as well as a
multi-service base I was at for a month that happened to have mostly
Marines as cooks (Willow Grove, PA).

common symptom of menopausal changes/progress, Lee
"sf" > wrote in message
...
> On Mon, 11 Jul 2011 22:14:38 -0500, "Jinx Minx" >
> wrote:
>
>> > I haven't had gotten it in a long time, so whatever was wrong "isn't"
>> > anymore I guess.
>> >
>> > --
>> >
>> > Today's mighty oak is just yesterday's nut that held its ground.
>>
>> Hormonal/estrogen fluctuations as well as reflux and certain medications
>> (like antidepressants) can cause a metallic taste as well.
>>
> OK, thanks... I haven't ever taken antidepressants and I've never had
> reflux. It was really weird. Not a daily occurrence, but often
> enough to wonder why.
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

my mother has it, so i have known about it for a few years, Lee
"Julie Bove" > wrote in message
...
>
> "sf" > wrote in message
> ...
>> On Mon, 11 Jul 2011 23:24:44 -0400, "Jean B." > wrote:
>>
>>> he told me it was TMJ
>>
>> TMJ?
>
> Why has nobody heard of this? It has been on the radio, TV and in
> magazines since...like...the 70's? That's the first I heard of it. Could
> have been before that.
>
> http://www.colgate.com/app/CP/US/EN/...ockjaw_&kw=tmj
>

On Tue, 12 Jul 2011 15:34:20 +0000 (UTC), Doug Freyburger
> wrote:

> sf wrote:
> >
> > I don't low carb on purpose, but it happens occasionally -
> > however the taste wasn't dragon breath, it was a real metallic taste.
>
> A very high garlic day will also produce a metallic taste the next day.
> That's also something you would probably have figured out as the cause.

I use a lot of garlic, so maybe that was it. Don't know why you'd say
I would have figured it out as a cause. <shrug> To begin with, I
didn't know anything I ate could have been a "cause".
>
> > I haven't had gotten it in a long time, so whatever was wrong "isn't"
> > anymore I guess.
>
> Different does not always equal wrong. Once you've figured out the
> cause and it is something beneficial anyway ...

Different doe not equal wrong... are odd tastes demanding equal rights
now?

--

Today's mighty oak is just yesterday's nut that held its ground.

On Tue, 12 Jul 2011 07:54:47 -0500, heyjoe >
wrote:

> On Mon, 11 Jul 2011 18:33:54 -0700, sf wrote:
>
> > haven't made chili sauce very often and haven't made it in a long
> > time, but here's the recipe I used. It was very good.
>
>
> Thank you. Would never have guessed there are no hot peppers/chiles in it.

Don't ask me why it's called chili sauce, I think that topic has come
up here every now and then with no satisfactory conclusion.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Tue, 12 Jul 2011 15:38:41 +0000 (UTC), Doug Freyburger
> wrote:

>
> When I was in the Navy 78-84 SOS was either chipped beef on toast or
> ground beef on toast. Either one was called SOS.

Both? I remember the SOS wars here where people advocated only one
was typical navy or air force/corps. In fact, I'd never heard of the
hamburger version... hell, I didn't know creamed chipped beef on toast
was called SOS - period.

--

Today's mighty oak is just yesterday's nut that held its ground.

sf > wrote:

>Don't ask me why it's called chili sauce, I think that topic has come
>up here every now and then with no satisfactory conclusion.

Back when it was fashionable to use canned or jarred ingredients
in recipes, "chili sauce" was one such ingredient and it appeared
in any level of restaurant or cookbook. Julia Child, James Beard, etc.
all would call for it as an ingredient. Restaurants even good ones
would include it in a dish. It meant the Heinz, Del Monte or Durkee
product. It had some capsicum in it, but not much.

sf's recipe for putting up jars of the stuff when you had a peck
of tomatos on hand makes sense. You would get a better result
for cheaper. (Although, the jarred product back then was probably
also better than what is sold now.)

The headset today is that you're a slacker if you use an off-the-shelf
prepared product as part of a recipe. There is no right or wrong here.

Steve

heyjoe > wrote:

>On Mon, 11 Jul 2011 18:33:54 -0700, sf wrote:
>
>> haven't made chili sauce very often and haven't made it in a long
>> time, but here's the recipe I used. It was very good.

>Thank you. Would never have guessed there are no hot peppers/chiles in it.

Green bell peppers were once called "chiles". It's only in the past
few decades that "chile" specifically connotes hot peppers.

Steve

On Tue, 12 Jul 2011 17:56:22 +0000 (UTC),
(Steve Pope) wrote:

> Green bell peppers were once called "chiles". It's only in the past
> few decades that "chile" specifically connotes hot peppers.

That's the best explanation I've seen, thanks Steve!


--

Today's mighty oak is just yesterday's nut that held its ground.

sf > wrote:
> hell, I didn't know creamed chipped beef on toast
> was called SOS - period.

Looks like "shit" has many meanings in the armed services.

No surprise there.

--- Posted via news://freenews.netfront.net/ - Complaints to ---

On 2011-07-12, Doug Freyburger > wrote:

> When I was in the Navy 78-84 SOS was either chipped beef on toast or
> ground beef on toast. Either one was called SOS.

Perhaps you can't tell the difference.

I can't imagine using chipped beef, which requires extra processing
steps to preserve the beef, when grinding up some freshly slaughtered
cow meat will suffice.

nb

On Tue, 12 Jul 2011 18:35:45 +0000 (UTC), Hackmatack
> wrote:

>sf > wrote:
>> hell, I didn't know creamed chipped beef on toast
>> was called SOS - period.
>
>Looks like "shit" has many meanings in the armed services.
>
>No surprise there.

Yup, scrambled eggs can be bird shit, and not disparengingly either.

Any food that looks like shit served on toast is SOS... can be chipped
creamed beef, hamburger in cream sauce, and hamburger in red sauce
like sloppy joe... also quartered hard cooked eggs in white sauce...
there is no one kind of SOS. Can be ground canned ham in white sauce
too, very popular with the rebels... but looks more like vomit than
shit.

On 2011-07-12, Jim Elbrecht > wrote:

> I don't know the specifics-- but that would be a huge advantage,
> especially on a boat.

Maybe in 1870.
> time I had the Navy cooking for me was NWS Yorktown, VA. They were
> using chipped beef in '72.

Probably beef left over from '71 ......1871.

nb

On 2011-07-12, l, not -l > wrote:

> would be made from reconstituted powdered milk and canned chipped beef. A

I was in Libya NA in '66. The eggs and milk were RC and we had some
pretty bad beef, but never saw "chipped" beef. I suspect they were
sending the good stuff to Nam.

> fresh baked bread and rolls made with canned or powdered milk. My God bless
> all those military cooks that had to prepare meals under adverse conditions.

I'll high five on that! I used to eat the local made bread, like a
banh mi loaf, and a lil' carton of powdered milk. Went through me
like Grant took Richmond, but the combo flavor was sublime. Go
figure.

nb

On Tue, 12 Jul 2011 13:46:24 -0700 (PDT), Nancy2
> wrote:

> It was all over the media when it was first diagnosed,
> and then something else became the syndrome du jour, and it fell by
> the wayside in popular mention. But it's still out there.

Syndrome du jour is right!

--

Today's mighty oak is just yesterday's nut that held its ground.

On 12 Jul 2011 23:17:13 GMT, notbob > wrote:

>On 2011-07-12, Jim Elbrecht > wrote:
>
>> I don't know the specifics-- but that would be a huge advantage,
>> especially on a boat.
>
>Maybe in 1870.

I suspect they are still pretty conscious of weight and bulk on a
ship. Leaves more room for computers and ammo.

>> time I had the Navy cooking for me was NWS Yorktown, VA. They were
>> using chipped beef in '72.
>
>Probably beef left over from '71 ......1871.

<G> The oldest food that we *knew* the date of was the C rations we
were eating in Vietnam in 1969. Some were dated from the late 40's.
And that was after our Bn had been there for 4 years. Presumably the
'old' ones had already been consumed. They were pretty good, too.
Even the Lucky Strike Greens were smoke-able.

Jim

On 12 Jul 2011 20:03:24 GMT, notbob > wrote:

>On 2011-07-12, Doug Freyburger > wrote:
>
>> When I was in the Navy 78-84 SOS was either chipped beef on toast or
>> ground beef on toast. Either one was called SOS.
>
>Perhaps you can't tell the difference.
>
>I can't imagine using chipped beef, which requires extra processing
>steps to preserve the beef, when grinding up some freshly slaughtered
>cow meat will suffice.

The grubbermint couldn't care less what military grub costs and they
take first choice so it's the best of the best... and in fact creamed
chipped beef is the most expensive meal the military serves... during
the early '60s it ran the military like $8/lb... USDA Prime fillet
mignon ran the military like $1.25/lb. When replenishing at see often
more USDA Prime went over the side than could fit in the freezer
locker... the sooner the supply ships could empty out the sooner those
guys got liberty.

On 12 Jul 2011 20:03:24 GMT, notbob wrote:

> On 2011-07-12, Doug Freyburger > wrote:
>
>> When I was in the Navy 78-84 SOS was either chipped beef on toast or
>> ground beef on toast. Either one was called SOS.
>
> Perhaps you can't tell the difference.
>
> I can't imagine using chipped beef, which requires extra processing
> steps to preserve the beef, when grinding up some freshly slaughtered
> cow meat will suffice.
>
> nb

they seem like two completely different dishes to me.

your pal,
blake

blake murphy wrote:
> notbob wrote:
>> Doug Freyburger > wrote:
>
>>> When I was in the Navy 78-84 SOS was either chipped beef on toast or
>>> ground beef on toast. Either one was called SOS.
>
>> Perhaps you can't tell the difference.
>
> they seem like two completely different dishes to me.

Washington, DC and Washington state seem like completely different
places to me. Yet they share a name. New York City and New York state,
too. Buffalo, NY and Buffalo, WY. Pasadena, CA and Pasadena, TX.

It works for more than places, too. Ship of dreams. ship of state.
Neither actually boats on the water. Names are beyond the kenn of folks
who try to make sense of them.

I'll go with the principle that in the military everything is called
sh*t and toast gets called shingles even when it's biscuits not toast.
Getting brown gravy on bisquits called SOS is bizarre even for a
military chow hall, but I remember it happening. Once. I think enough
laughed that it wasn't called that the next time.

On Wed, 13 Jul 2011 14:08:33 -0400, blake murphy wrote:

>> I can't imagine using chipped beef, which requires extra processing
>> steps to preserve the beef, when grinding up some freshly slaughtered
>> cow meat will suffice.
>>
>> nb
>
> they seem like two completely different dishes to me.

<http://www.seabeecook.com/cookery/cooking/cooking_sos.htm>

--

-Jeff B.


"Excuse me.
I don't mean to impose,
but I am the Ocean."

~ The Salton Sea

On Thu, 14 Jul 2011 19:26:19 -0400, Yeff wrote:

> On Wed, 13 Jul 2011 14:08:33 -0400, blake murphy wrote:
>
>>> I can't imagine using chipped beef, which requires extra processing
>>> steps to preserve the beef, when grinding up some freshly slaughtered
>>> cow meat will suffice.
>>>
>>> nb
>>
>> they seem like two completely different dishes to me.
>
> <http://www.seabeecook.com/cookery/cooking/cooking_sos.htm>

i don't care if some call them by the same name. the taste and texture
have to be very different.

your pal,
blake