Is it safe to boil water in a nonstick pan?

Do I need a silicone pastry brush to put water on the edges of
ravioli, or will a nylon brush work too?

What's the difference between minced garlic and crushed garlic?

If I slice up a pork shoulder, can I still braise the pieces, or do I
have to grill them like steaks?

If I can't get langostinos, can I substitute shrimp?

What's the difference between wine from southern Italy and wine from
northern Italy?

I want to make some bread but I don't have a bread machine. Which kind
should I buy?

If I make a wine sauce and cook it long enough for the alcohol to
evaporate, how can I be sure it's safe for an alcoholic to eat?

I like dates but I don't like chicken. Will I like whole wheat bread
that has flax seeds in it?





Not all of these questions have appeared on RFC, of course. Let's talk
about them now so we can be sure of establishing a comprehensive
reference source in the Usenet garbage pit. Uh, make that the Usenet
archive.

On Sat, 15 Sep 2012 11:26:19 -0400, George M. Middius
> wrote:

>
>
>Is it safe to boil water in a nonstick pan?

Sure, and it will pour out easily and not stick to the bottom like in
a regular pan.



>
>What's the difference between minced garlic and crushed garlic?

A quick squeeze


>
>If I slice up a pork shoulder, can I still braise the pieces, or do I
>have to grill them like steaks?

If you have a torch, you can try brazing them, but often the fat
burns.


>
>
>What's the difference between wine from southern Italy and wine from
>northern Italy?

About a hundred miles.

>
>I want to make some bread but I don't have a bread machine. Which kind
>should I buy?
Wonder is popular, but I like Pepperidge Farms.



>
>If I make a wine sauce and cook it long enough for the alcohol to
>evaporate, how can I be sure it's safe for an alcoholic to eat?

You need to find a better class or friends.


>
>I like dates but I don't like chicken.

Then take your date to a steak house.

On Sat, 15 Sep 2012 13:26:54 -0400, Ed Pawlowski > wrote:

> On Sat, 15 Sep 2012 11:26:19 -0400, George M. Middius
> > wrote:
>
> >
> >
> >Is it safe to boil water in a nonstick pan?
>
> Sure, and it will pour out easily and not stick to the bottom like in
> a regular pan.
>
>
>
> >
> >What's the difference between minced garlic and crushed garlic?
>
> A quick squeeze
>
>
> >
> >If I slice up a pork shoulder, can I still braise the pieces, or do I
> >have to grill them like steaks?
>
> If you have a torch, you can try brazing them, but often the fat
> burns.
>
>
> >
> >
> >What's the difference between wine from southern Italy and wine from
> >northern Italy?
>
> About a hundred miles.
>
> >
> >I want to make some bread but I don't have a bread machine. Which kind
> >should I buy?
> Wonder is popular, but I like Pepperidge Farms.
>
>
>
> >
> >If I make a wine sauce and cook it long enough for the alcohol to
> >evaporate, how can I be sure it's safe for an alcoholic to eat?
>
> You need to find a better class or friends.
>
>
> >
> >I like dates but I don't like chicken.
>
> Then take your date to a steak house.
>
>
Thanks for the laugh!


--
Food is an important part of a balanced diet.

"George M. Middius" wrote:
>
> Is it safe to boil water in a nonstick pan?
>
> Do I need a silicone pastry brush to put water on the edges of
> ravioli, or will a nylon brush work too?
>
> What's the difference between minced garlic and crushed garlic?
>
> If I slice up a pork shoulder, can I still braise the pieces, or do I
> have to grill them like steaks?
>
> If I can't get langostinos, can I substitute shrimp?
>
> What's the difference between wine from southern Italy and wine from
> northern Italy?
>
> I want to make some bread but I don't have a bread machine. Which kind
> should I buy?
>
> If I make a wine sauce and cook it long enough for the alcohol to
> evaporate, how can I be sure it's safe for an alcoholic to eat?
>
> I like dates but I don't like chicken. Will I like whole wheat bread
> that has flax seeds in it?
>
> Not all of these questions have appeared on RFC, of course. Let's talk
> about them now so we can be sure of establishing a comprehensive
> reference source in the Usenet garbage pit. Uh, make that the Usenet
> archive.

Don't forget a classic...how do you peel and slice an onion?

G.

"George M. Middius" > wrote in message
...
>
>
> Is it safe to boil water in a nonstick pan?
>
> Do I need a silicone pastry brush to put water on the edges of
> ravioli, or will a nylon brush work too?
>
> What's the difference between minced garlic and crushed garlic?
>
> If I slice up a pork shoulder, can I still braise the pieces, or do I
> have to grill them like steaks?
>
> If I can't get langostinos, can I substitute shrimp?
>
> What's the difference between wine from southern Italy and wine from
> northern Italy?
>
> I want to make some bread but I don't have a bread machine. Which kind
> should I buy?
>
> If I make a wine sauce and cook it long enough for the alcohol to
> evaporate, how can I be sure it's safe for an alcoholic to eat?
>
> I like dates but I don't like chicken. Will I like whole wheat bread
> that has flax seeds in it?
>
>
>
>
>
> Not all of these questions have appeared on RFC, of course. Let's talk
> about them now so we can be sure of establishing a comprehensive
> reference source in the Usenet garbage pit. Uh, make that the Usenet
> archive.
>

The recipe says to cook 20 minutes per pound. I am on a diet, do I use my
current weight or when I started?

How am I supposed to fold in two eggs when they keep breaking every time?

"Paul M. Cook" > wrote in message
...
>
> "George M. Middius" > wrote in message
> ...
>>
>>
>> Is it safe to boil water in a nonstick pan?
>>
>> Do I need a silicone pastry brush to put water on the edges of
>> ravioli, or will a nylon brush work too?
>>
>> What's the difference between minced garlic and crushed garlic?
>>
>> If I slice up a pork shoulder, can I still braise the pieces, or do I
>> have to grill them like steaks?
>>
>> If I can't get langostinos, can I substitute shrimp?
>>
>> What's the difference between wine from southern Italy and wine from
>> northern Italy?
>>
>> I want to make some bread but I don't have a bread machine. Which kind
>> should I buy?
>>
>> If I make a wine sauce and cook it long enough for the alcohol to
>> evaporate, how can I be sure it's safe for an alcoholic to eat?
>>
>> I like dates but I don't like chicken. Will I like whole wheat bread
>> that has flax seeds in it?
>>
>>
>>
>>
>>
>> Not all of these questions have appeared on RFC, of course. Let's talk
>> about them now so we can be sure of establishing a comprehensive
>> reference source in the Usenet garbage pit. Uh, make that the Usenet
>> archive.
>>
>
> The recipe says to cook 20 minutes per pound. I am on a diet, do I use my
> current weight or when I started?
>
> How am I supposed to fold in two eggs when they keep breaking every time?
>
>
>
>
>
Or the one: How do you boil an egg that's easy to peel )

On Sep 15, 8:26*am, George M. Middius > wrote:
> Is it safe to boil water in a nonstick pan?
>
> Do I need a silicone pastry brush to put water on the edges of
> ravioli, or will a nylon brush work too?
>
> What's the difference between minced garlic and crushed garlic?
>
> If I slice up a pork shoulder, can I still braise the pieces, or do I
> have to grill them like steaks?
>
> If I can't get langostinos, can I substitute shrimp?
>
> What's the difference between wine from southern Italy and wine from
> northern Italy?
>
> I want to make some bread but I don't have a bread machine. Which kind
> should I buy?
>
> If I make a wine sauce and cook it long enough for the alcohol to
> evaporate, how can I be sure it's safe for an alcoholic to eat?
>
> I like dates but I don't like chicken. Will I like whole wheat bread
> that has flax seeds in it?
>
> Not all of these questions have appeared on RFC, of course. Let's talk
> about them now so we can be sure of establishing a comprehensive
> reference source in the Usenet garbage pit. Uh, make that the Usenet
> archive.

Can I prep food the day before?

On 9/15/2012 2:25 PM, Gary wrote:
> "George M. Middius" wrote:
>>
>> Is it safe to boil water in a nonstick pan?
>>
>> Do I need a silicone pastry brush to put water on the edges of
>> ravioli, or will a nylon brush work too?
>>
>> What's the difference between minced garlic and crushed garlic?
>>
>> If I slice up a pork shoulder, can I still braise the pieces, or do I
>> have to grill them like steaks?
>>
>> If I can't get langostinos, can I substitute shrimp?
>>
>> What's the difference between wine from southern Italy and wine from
>> northern Italy?
>>
>> I want to make some bread but I don't have a bread machine. Which kind
>> should I buy?
>>
>> If I make a wine sauce and cook it long enough for the alcohol to
>> evaporate, how can I be sure it's safe for an alcoholic to eat?
>>
>> I like dates but I don't like chicken. Will I like whole wheat bread
>> that has flax seeds in it?
>>
>> Not all of these questions have appeared on RFC, of course. Let's talk
>> about them now so we can be sure of establishing a comprehensive
>> reference source in the Usenet garbage pit. Uh, make that the Usenet
>> archive.
>
> Don't forget a classic...how do you peel and slice an onion?
>
I thought that was hard boiled egg??

What setting on my elec. stove do I use for my elec. coffee pot?

"Ed Pawlowski" > wrote in message
...
> On Sat, 15 Sep 2012 11:26:19 -0400, George M. Middius
> > wrote:
>
>>
>>
>>Is it safe to boil water in a nonstick pan?
>
> Sure, and it will pour out easily and not stick to the bottom like in
> a regular pan.

But...your training wheels might stick.

Cheri

"Gary" > wrote in message ...

> Don't forget a classic...how do you peel and slice an onion?
>
> G.



I like the timeless classic that was asked at a restaurant where I worked
when a whole pie was sold "How many pieces of pie can I get out of this
pie?"

Cheri

On Sat, 15 Sep 2012 15:31:57 -0700, "Cheri" >
wrote:



>
>I like the timeless classic that was asked at a restaurant where I worked
>when a whole pie was sold "How many pieces of pie can I get out of this
>pie?"
>
>Cheri


I always cut it into six. NO way can I eat eight pieces.

"Ed Pawlowski" > wrote in message
...
> On Sat, 15 Sep 2012 15:31:57 -0700, "Cheri" >
> wrote:
>
>
>
>>
>>I like the timeless classic that was asked at a restaurant where I worked
>>when a whole pie was sold "How many pieces of pie can I get out of this
>>pie?"
>>
>>Cheri
>
>
> I always cut it into six. NO way can I eat eight pieces.

=========

LOL

On Sep 15, 6:32*pm, "Cheri" > wrote:
> "Gary" > wrote in ....
> > Don't forget a classic...how do you peel and slice an onion?
>
> > G. * *
>
> I like the timeless classic that was asked at a restaurant where I worked
> when a whole pie was sold "How many pieces of pie can I get out of this
> pie?"
>
> Cheri

I like, "Was this made fresh?" No, it was made stale.

wrote:
> On Sep 15, 6:32 pm, "Cheri" > wrote:
>> "Gary" > wrote in
>> ...
>>> Don't forget a classic...how do you peel and slice an onion?
>>
>>> G.
>>
>> I like the timeless classic that was asked at a restaurant where I
>> worked when a whole pie was sold "How many pieces of pie can I get
>> out of this pie?"
>>
>> Cheri
>
> I like, "Was this made fresh?" No, it was made stale.

Reminds me of the Faulty Towers episode where Basil thinks this guy is the
hotel inspector but he's not. He asks if the peas in the pea salad are
fresh and he is told that they are. They are fresh frozen.

On Sat, 15 Sep 2012 23:30:22 -0400, Ed Pawlowski > wrote:

>On Sat, 15 Sep 2012 15:31:57 -0700, "Cheri" >
>wrote:
>
>
>
>>
>>I like the timeless classic that was asked at a restaurant where I worked
>>when a whole pie was sold "How many pieces of pie can I get out of this
>>pie?"
>>
>>Cheri
>
>
>I always cut it into six. NO way can I eat eight pieces.

Shame on you-- We were taught that pies got cut into seven pieces no
matter what.

I don't remember the *why* on that- 6 or 8 makes a lot more sense. Was
it 'because you can'?

Jim

On Sun, 16 Sep 2012 07:29:58 -0400, Jim Elbrecht >
wrote:

>On Sat, 15 Sep 2012 23:30:22 -0400, Ed Pawlowski > wrote:
>
>>On Sat, 15 Sep 2012 15:31:57 -0700, "Cheri" >
>>wrote:
>>
>>
>>
>>>
>>>I like the timeless classic that was asked at a restaurant where I worked
>>>when a whole pie was sold "How many pieces of pie can I get out of this
>>>pie?"
>>>
>>>Cheri
>>
>>
>>I always cut it into six. NO way can I eat eight pieces.
>
>Shame on you-- We were taught that pies got cut into seven pieces no
>matter what.

Easy peasy... no one told you seven *equal* pieces.

In fact at home most people slice pie one piece at a time, they're
never equal pieces, and the only way to tell how many pieces is if the
knife leaves witness marks on the pan.

On 9/15/2012 11:30 PM, Ed Pawlowski wrote:
> On Sat, 15 Sep 2012 15:31:57 -0700, "Cheri" >
> wrote:

>> I like the timeless classic that was asked at a restaurant where I worked
>> when a whole pie was sold "How many pieces of pie can I get out of this
>> pie?"

> I always cut it into six. NO way can I eat eight pieces.

(laugh!)

nancy

Brooklyn1 wrote:
>
> On Sun, 16 Sep 2012 07:29:58 -0400, Jim Elbrecht >
> wrote:
>
> >On Sat, 15 Sep 2012 23:30:22 -0400, Ed Pawlowski > wrote:
> >>I always cut it into six. NO way can I eat eight pieces.
> >
> >Shame on you-- We were taught that pies got cut into seven pieces no
> >matter what.
>
> Easy peasy... no one told you seven *equal* pieces.
>
> In fact at home most people slice pie one piece at a time, they're
> never equal pieces, and the only way to tell how many pieces is if the
> knife leaves witness marks on the pan.

Not me. I so rarely make pie for one reason only. If I have one, it will
become appetizer, entry, and dessert. then a late night snack to finish it
off. No slices, only the entire pie and one fork or spoon.
G.

Nancy Young wrote:
>
> On 9/15/2012 11:30 PM, Ed Pawlowski wrote:
> > On Sat, 15 Sep 2012 15:31:57 -0700, "Cheri" >
> > wrote:
>
> >> I like the timeless classic that was asked at a restaurant where I worked
> >> when a whole pie was sold "How many pieces of pie can I get out of this
> >> pie?"
>
> > I always cut it into six. NO way can I eat eight pieces.
>
> (laugh!)
>
> nancy

Yeah Ed, that was funny. On the same note, I usually cut my pies into 12
pieces....to get more bang from my buck.

G.

On Sun, 16 Sep 2012 07:29:58 -0400, Jim Elbrecht >
wrote:

> On Sat, 15 Sep 2012 23:30:22 -0400, Ed Pawlowski > wrote:
>
> >On Sat, 15 Sep 2012 15:31:57 -0700, "Cheri" >
> >wrote:
> >
> >
> >
> >>
> >>I like the timeless classic that was asked at a restaurant where I worked
> >>when a whole pie was sold "How many pieces of pie can I get out of this
> >>pie?"
> >>
> >>Cheri
> >
> >
> >I always cut it into six. NO way can I eat eight pieces.
>
> Shame on you-- We were taught that pies got cut into seven pieces no
> matter what.
>
> I don't remember the *why* on that- 6 or 8 makes a lot more sense. Was
> it 'because you can'?
>
Were there 7 in your family? 6 in the family and one more for a
guest? I'm sure you could figure it out if you gave it enough
thought.


--
Food is an important part of a balanced diet.

On Sun, 16 Sep 2012 11:06:42 -0400, Gary > wrote:

> Brooklyn1 wrote:
> >
> > On Sun, 16 Sep 2012 07:29:58 -0400, Jim Elbrecht >
> > wrote:
> >
> > >On Sat, 15 Sep 2012 23:30:22 -0400, Ed Pawlowski > wrote:
> > >>I always cut it into six. NO way can I eat eight pieces.
> > >
> > >Shame on you-- We were taught that pies got cut into seven pieces no
> > >matter what.
> >
> > Easy peasy... no one told you seven *equal* pieces.
> >
> > In fact at home most people slice pie one piece at a time, they're
> > never equal pieces, and the only way to tell how many pieces is if the
> > knife leaves witness marks on the pan.
>
> Not me. I so rarely make pie for one reason only. If I have one, it will
> become appetizer, entry, and dessert. then a late night snack to finish it
> off. No slices, only the entire pie and one fork or spoon.
> G.

That's one way to minimize washing dishes.

--
Food is an important part of a balanced diet.

sf wrote:
>
> Gary wrote:
> > Not me. I so rarely make pie for one reason only. If I have one, it will
> > become appetizer, entry, and dessert. then a late night snack to finish it
> > off. No slices, only the entire pie and one fork or spoon.
> > G.
>
> That's one way to minimize washing dishes.

heheh And we're all tired of doing that all the time.

G.

On Sun, 16 Sep 2012 01:03:20 -0700, "Julie Bove"
> wrote:

> Reminds me of the Faulty Towers episode where Basil thinks this guy is the
> hotel inspector but he's not. He asks if the peas in the pea salad are
> fresh and he is told that they are. They are fresh frozen.

That is not as funny (haha) as it sounds. I hate it when restaurants
try to pass off frozen crab as fresh. They try to make it okay by
saying it's "fresh frozen". WTF? What part of frozen did you expect
me not to understand? Those semantics games drive me right up the
wall. If it has been previously frozen, it is *not* fresh.

--
Food is an important part of a balanced diet.

On 9/16/2012 11:09 AM, Gary wrote:
> Nancy Young wrote:
>>
>> On 9/15/2012 11:30 PM, Ed Pawlowski wrote:
>>> On Sat, 15 Sep 2012 15:31:57 -0700, "Cheri" >
>>> wrote:
>>
>>>> I like the timeless classic that was asked at a restaurant where I worked
>>>> when a whole pie was sold "How many pieces of pie can I get out of this
>>>> pie?"
>>
>>> I always cut it into six. NO way can I eat eight pieces.
>>
>> (laugh!)

> Yeah Ed, that was funny. On the same note, I usually cut my pies into 12
> pieces....to get more bang from my buck.

12 pieces for the price of 6, genius!

nancy

On Sun, 16 Sep 2012 13:05:27 -0400, Gary > wrote:

> sf wrote:
> >
> > Gary wrote:
> > > Not me. I so rarely make pie for one reason only. If I have one, it will
> > > become appetizer, entry, and dessert. then a late night snack to finish it
> > > off. No slices, only the entire pie and one fork or spoon.
> > > G.
> >
> > That's one way to minimize washing dishes.
>
> heheh And we're all tired of doing that all the time.
>
Thank god for dishwashers (the mechanical variety)!


--
Food is an important part of a balanced diet.

sf > wrote:

>On Sun, 16 Sep 2012 07:29:58 -0400, Jim Elbrecht >
>wrote:
>
>> On Sat, 15 Sep 2012 23:30:22 -0400, Ed Pawlowski > wrote:
>>
>> >On Sat, 15 Sep 2012 15:31:57 -0700, "Cheri" >
>> >wrote:
>> >
>> >
>> >
>> >>
>> >>I like the timeless classic that was asked at a restaurant where I worked
>> >>when a whole pie was sold "How many pieces of pie can I get out of this
>> >>pie?"
>> >>
>> >>Cheri
>> >
>> >
>> >I always cut it into six. NO way can I eat eight pieces.
>>
>> Shame on you-- We were taught that pies got cut into seven pieces no
>> matter what.
>>
>> I don't remember the *why* on that- 6 or 8 makes a lot more sense. Was
>> it 'because you can'?
>>
>Were there 7 in your family? 6 in the family and one more for a
>guest? I'm sure you could figure it out if you gave it enough
>thought.


Mom cut the rare pies she made in 6 or 8. The home economics
teacher taught us that it was barbaric-- pies were to be cut in 7's.

Jim

Jim Elbrecht wrote:

> Mom cut the rare pies she made in 6 or 8. The home economics
> teacher taught us that it was barbaric-- pies were to be cut in 7's.

It might be said that adhering to superstitious practice is more
barbaric than using the dread even number of slices.

On Sun, 16 Sep 2012 15:58:42 -0400, Jim Elbrecht >
wrote:

> Mom cut the rare pies she made in 6 or 8. The home economics
> teacher taught us that it was barbaric-- pies were to be cut in 7's.

Weird. Maybe it was some sort of a way to train the eye how to divide
things into "odd" fractions.

--
Food is an important part of a balanced diet.