On 1/01/2015 12:23 PM, sf wrote:
> On Thu, 01 Jan 2015 11:03:24 +1100, Xeno >
> wrote:
>
>> On 1/01/2015 10:28 AM, Bruce wrote:
>>> On Wed, 31 Dec 2014 16:23:43 -0700, graham > wrote:
>>>
>>>> On 31/12/2014 4:21 PM, graham wrote:
>>>>> On 31/12/2014 3:22 PM, wrote:
>>>>>> On Wed, 31 Dec 2014 12:49:42 -0700, graham > wrote:
>>>>>>
>>>>>>> On 31/12/2014 7:08 AM, Nancy2 wrote:
>>>>>>>> The meringue discussion is confusing to me. Meringue on top a lemon
>>>>>>>> (or other) pie is made the same way as
>>>>>>>> Meringue for Pavlova, no? Both are well-beaten egg whites with
>>>>>>>> sugar added. For Pavlova, it is spread in
>>>>>>>> a square or circle shape on brown paper or parchment paper and
>>>>>>>> baked, and for pie, it is spread on top the
>>>>>>>> pie filling and stuck in the oven until the tips are browned
>>>>>>>> slightly. The Pavlova meringue is baked in the center,
>>>>>>>> done all the way through until kinda crispy, melt in the mouth. The
>>>>>>>> pie meringue is also considered to be
>>>>>>>> baked all the way through, but is soft inside.
>>>>>>>>
>>>>>>>> Same ingredients. Different results. But basically, to my mind,
>>>>>>>> meringue is meringue.
>>>>>>>>
>>>>>>>> N.
>>>>>>>>
>>>>>>> Not quite the same. AIUI, a pavlova meringue has a little cornstarch and
>>>>>>> vinegar in it and should be crisp on the outside and marshmallowy
>>>>>>> inside.
>>>>>>
>>>>>> NO IT DOESN'T !!! The only thing in the egg whites is a little
>>>>>> sugar, certainly NOT vinegar and definitely NOT cornstarch !
>>>>>>
>>>>> The recipe I quote from is from an ancient UK cookbook.
>>>>> Graham
>>>> I've just checked an Australian recipe and it's the same - cornstarch
>>>> and vinegar.
>>>> It was invented in the Esplanade Hotel in Perth, W.A. according to local
>>>> legend.
>>>
>>> Is there a greater authority on this than the Australian Country
>>> Women's Organisation?
>>>
>>> <http://blogs.abc.net.au/sa/2013/05/cwa-recipe-pavlova.html?site=adelaide&program=south_east_even ings>
>>>
>>> "...
>>> 1 dessertspoon sifted cornflour, 2 teaspoons vinegar or lemon juice
>>> ...."
>>>
>> Definitely no greater authority! That's the Bible you are citing there!
>
> Are you saying the Australian Country Women's Organization is a
> standard like the Delia of the UK? Julia Child of the USA? Ada Boni
> of Italy?
>
>
>
Very much so!

--

Xeno.

On Wed, 31 Dec 2014 17:23:41 -0800, sf > wrote:

>On Thu, 01 Jan 2015 11:03:24 +1100, Xeno >
>wrote:
>
>> On 1/01/2015 10:28 AM, Bruce wrote:
>> > On Wed, 31 Dec 2014 16:23:43 -0700, graham > wrote:
>> >
>> >> On 31/12/2014 4:21 PM, graham wrote:
>> >>> On 31/12/2014 3:22 PM, wrote:
>> >>>> On Wed, 31 Dec 2014 12:49:42 -0700, graham > wrote:
>> >>>>
>> >>>>> On 31/12/2014 7:08 AM, Nancy2 wrote:
>> >>>>>> The meringue discussion is confusing to me. Meringue on top a lemon
>> >>>>>> (or other) pie is made the same way as
>> >>>>>> Meringue for Pavlova, no? Both are well-beaten egg whites with
>> >>>>>> sugar added. For Pavlova, it is spread in
>> >>>>>> a square or circle shape on brown paper or parchment paper and
>> >>>>>> baked, and for pie, it is spread on top the
>> >>>>>> pie filling and stuck in the oven until the tips are browned
>> >>>>>> slightly. The Pavlova meringue is baked in the center,
>> >>>>>> done all the way through until kinda crispy, melt in the mouth. The
>> >>>>>> pie meringue is also considered to be
>> >>>>>> baked all the way through, but is soft inside.
>> >>>>>>
>> >>>>>> Same ingredients. Different results. But basically, to my mind,
>> >>>>>> meringue is meringue.
>> >>>>>>
>> >>>>>> N.
>> >>>>>>
>> >>>>> Not quite the same. AIUI, a pavlova meringue has a little cornstarch and
>> >>>>> vinegar in it and should be crisp on the outside and marshmallowy
>> >>>>> inside.
>> >>>>
>> >>>> NO IT DOESN'T !!! The only thing in the egg whites is a little
>> >>>> sugar, certainly NOT vinegar and definitely NOT cornstarch !
>> >>>>
>> >>> The recipe I quote from is from an ancient UK cookbook.
>> >>> Graham
>> >> I've just checked an Australian recipe and it's the same - cornstarch
>> >> and vinegar.
>> >> It was invented in the Esplanade Hotel in Perth, W.A. according to local
>> >> legend.
>> >
>> > Is there a greater authority on this than the Australian Country
>> > Women's Organisation?
>> >
>> > <http://blogs.abc.net.au/sa/2013/05/cwa-recipe-pavlova.html?site=adelaide&program=south_east_even ings>
>> >
>> > "...
>> > 1 dessertspoon sifted cornflour, 2 teaspoons vinegar or lemon juice
>> > ...."
>> >
>> Definitely no greater authority! That's the Bible you are citing there!
>
>Are you saying the Australian Country Women's Organization is a
>standard like the Delia of the UK? Julia Child of the USA? Ada Boni
>of Italy?
>
>

I would bet so. When you think of when and by who the dessert was
created and how women networked across the Outback, it stands to
reason that the Women's organization would be the last word. There
was no Delia or Julia involved.
Janet US

On 31/12/2014 10:14 PM, wrote:
> On Wed, 31 Dec 2014 16:23:43 -0700, graham > wrote:
>
>> On 31/12/2014 4:21 PM, graham wrote:
>>> On 31/12/2014 3:22 PM, wrote:
>>>> On Wed, 31 Dec 2014 12:49:42 -0700, graham > wrote:
>>>>
>>>>> On 31/12/2014 7:08 AM, Nancy2 wrote:
>>>>>> The meringue discussion is confusing to me. Meringue on top a lemon
>>>>>> (or other) pie is made the same way as
>>>>>> Meringue for Pavlova, no? Both are well-beaten egg whites with
>>>>>> sugar added. For Pavlova, it is spread in
>>>>>> a square or circle shape on brown paper or parchment paper and
>>>>>> baked, and for pie, it is spread on top the
>>>>>> pie filling and stuck in the oven until the tips are browned
>>>>>> slightly. The Pavlova meringue is baked in the center,
>>>>>> done all the way through until kinda crispy, melt in the mouth. The
>>>>>> pie meringue is also considered to be
>>>>>> baked all the way through, but is soft inside.
>>>>>>
>>>>>> Same ingredients. Different results. But basically, to my mind,
>>>>>> meringue is meringue.
>>>>>>
>>>>>> N.
>>>>>>
>>>>> Not quite the same. AIUI, a pavlova meringue has a little cornstarch and
>>>>> vinegar in it and should be crisp on the outside and marshmallowy
>>>>> inside.
>>>>
>>>> NO IT DOESN'T !!! The only thing in the egg whites is a little
>>>> sugar, certainly NOT vinegar and definitely NOT cornstarch !
>>>>
>>> The recipe I quote from is from an ancient UK cookbook.
>>> Graham
>> I've just checked an Australian recipe and it's the same - cornstarch
>> and vinegar.
>> It was invented in the Esplanade Hotel in Perth, W.A. according to local
>> legend.
>> Graham
>
> That rings a bell, for the dancer.
>
Of course! She was on tour "down under"
Graham

On 31/12/2014 10:15 PM, wrote:
> On Thu, 01 Jan 2015 10:28:31 +1100, Bruce > wrote:
>
>> On Wed, 31 Dec 2014 16:23:43 -0700, graham > wrote:
>>
>>> On 31/12/2014 4:21 PM, graham wrote:
>>>> On 31/12/2014 3:22 PM, wrote:
>>>>> On Wed, 31 Dec 2014 12:49:42 -0700, graham > wrote:
>>>>>
>>>>>> On 31/12/2014 7:08 AM, Nancy2 wrote:
>>>>>>> The meringue discussion is confusing to me. Meringue on top a lemon
>>>>>>> (or other) pie is made the same way as
>>>>>>> Meringue for Pavlova, no? Both are well-beaten egg whites with
>>>>>>> sugar added. For Pavlova, it is spread in
>>>>>>> a square or circle shape on brown paper or parchment paper and
>>>>>>> baked, and for pie, it is spread on top the
>>>>>>> pie filling and stuck in the oven until the tips are browned
>>>>>>> slightly. The Pavlova meringue is baked in the center,
>>>>>>> done all the way through until kinda crispy, melt in the mouth. The
>>>>>>> pie meringue is also considered to be
>>>>>>> baked all the way through, but is soft inside.
>>>>>>>
>>>>>>> Same ingredients. Different results. But basically, to my mind,
>>>>>>> meringue is meringue.
>>>>>>>
>>>>>>> N.
>>>>>>>
>>>>>> Not quite the same. AIUI, a pavlova meringue has a little cornstarch and
>>>>>> vinegar in it and should be crisp on the outside and marshmallowy
>>>>>> inside.
>>>>>
>>>>> NO IT DOESN'T !!! The only thing in the egg whites is a little
>>>>> sugar, certainly NOT vinegar and definitely NOT cornstarch !
>>>>>
>>>> The recipe I quote from is from an ancient UK cookbook.
>>>> Graham
>>> I've just checked an Australian recipe and it's the same - cornstarch
>>> and vinegar.
>>> It was invented in the Esplanade Hotel in Perth, W.A. according to local
>>> legend.
>>
>> Is there a greater authority on this than the Australian Country
>> Women's Organisation?
>>
>> <http://blogs.abc.net.au/sa/2013/05/cwa-recipe-pavlova.html?site=adelaide&program=south_east_even ings>
>>
>> "...
>> 1 dessertspoon sifted cornflour, 2 teaspoons vinegar or lemon juice
>> ..."
> Those that were that authority are likely dead now, trust me, Delia's
> no fail, is just that no fail and tasty to boot, not residue of
> vinegar after taste.
>
There's no vinegar aftertaste, not with all that sugar.
Graham

On 31/12/2014 10:13 PM, wrote:
> On Wed, 31 Dec 2014 16:21:06 -0700, graham > wrote:
>
>> On 31/12/2014 3:22 PM, wrote:
>>> On Wed, 31 Dec 2014 12:49:42 -0700, graham > wrote:
>>>
>>>> On 31/12/2014 7:08 AM, Nancy2 wrote:
>>>>> The meringue discussion is confusing to me. Meringue on top a lemon (or other) pie is made the same way as
>>>>> Meringue for Pavlova, no? Both are well-beaten egg whites with sugar added. For Pavlova, it is spread in
>>>>> a square or circle shape on brown paper or parchment paper and baked, and for pie, it is spread on top the
>>>>> pie filling and stuck in the oven until the tips are browned slightly. The Pavlova meringue is baked in the center,
>>>>> done all the way through until kinda crispy, melt in the mouth. The pie meringue is also considered to be
>>>>> baked all the way through, but is soft inside.
>>>>>
>>>>> Same ingredients. Different results. But basically, to my mind, meringue is meringue.
>>>>>
>>>>> N.
>>>>>
>>>> Not quite the same. AIUI, a pavlova meringue has a little cornstarch and
>>>> vinegar in it and should be crisp on the outside and marshmallowy inside.
>>>
>>> NO IT DOESN'T !!! The only thing in the egg whites is a little
>>> sugar, certainly NOT vinegar and definitely NOT cornstarch !
>>>
>> The recipe I quote from is from an ancient UK cookbook.
>> Graham
>
> Well times have changed, for much better.
>
> http://www.deliaonline.com/home/Prin...306&ampCID=372
>
> She claims no fail and it never has for me, had lots of failures
> before using weird additives like vinegar, though never cornstarch,
> once cream of tartar I think.
>
The Aussie recipe has never failed me!
Graham

On Thu, 01 Jan 2015 12:46:30 +1100, Xeno >
wrote:

> On 1/01/2015 12:23 PM, sf wrote:
> > On Thu, 01 Jan 2015 11:03:24 +1100, Xeno >
> > wrote:
> >
> >> On 1/01/2015 10:28 AM, Bruce wrote:
> >>>
> >>> Is there a greater authority on this than the Australian Country
> >>> Women's Organisation?
> >>>
> >>> <http://blogs.abc.net.au/sa/2013/05/cwa-recipe-pavlova.html?site=adelaide&program=south_east_even ings>
> >>>
> >>> "...
> >>> 1 dessertspoon sifted cornflour, 2 teaspoons vinegar or lemon juice
> >>> ...."
> >>>
> >> Definitely no greater authority! That's the Bible you are citing there!
> >
> > Are you saying the Australian Country Women's Organization is a
> > standard like the Delia of the UK? Julia Child of the USA? Ada Boni
> > of Italy?
> >
> >
> >
> Very much so!

)

--
A kitchen without a cook is just a room

On Wed, 31 Dec 2014 22:26:29 -0700, graham > wrote:

> On 31/12/2014 10:14 PM, wrote:
> > On Wed, 31 Dec 2014 16:23:43 -0700, graham > wrote:
> >
> >> On 31/12/2014 4:21 PM, graham wrote:
> >> It was invented in the Esplanade Hotel in Perth, W.A. according to local
> >> legend.
> >> Graham
> >
> > That rings a bell, for the dancer.
> >
> Of course! She was on tour "down under"
> Graham

Similar circumstance as our chicken "Tetrazzini", which is named after
an Italian opera singer.

--
A kitchen without a cook is just a room

On Thu, 01 Jan 2015 11:46:12 +1100, Xeno >
wrote:

> On 1/01/2015 11:19 AM, Bruce wrote:
> > On Wed, 31 Dec 2014 16:14:35 -0800, sf > wrote:
> >
> >> On Thu, 01 Jan 2015 10:44:19 +1100, Bruce > wrote:
> >>
> >>> On Wed, 31 Dec 2014 15:39:02 -0800, sf > wrote:
> >>>
> >>>> On Thu, 01 Jan 2015 10:10:36 +1100, Bruce > wrote:
> >>>>>
> >>>>> Proof that Oriental has nothing to do with it, in Australian English
> >>>>> at least:
> >>>>>
> >>>>> http://www.imdb.com/title/tt0216417/combined
> >>>>
> >>>> Does the movie define what wog stands for?
> >>>
> >>> I don't think so, but it is about Greeks/Greek Australians.
> >>
> >> Maybe it's the dyslexic version of WOP, which also refers to an
> >> Italian or other southern European.
> >
> > Yes, although that's purely negative according to Wiki?
> >
>
> Here's a definition for WOG....
>
> http://tinyurl.com/2x9cn

Thanks! That one makes sense.

--
A kitchen without a cook is just a room

On 1/01/2015 6:20 PM, sf wrote:
> On Thu, 01 Jan 2015 11:46:12 +1100, Xeno >
> wrote:
>
>> On 1/01/2015 11:19 AM, Bruce wrote:
>>> On Wed, 31 Dec 2014 16:14:35 -0800, sf > wrote:
>>>
>>>> On Thu, 01 Jan 2015 10:44:19 +1100, Bruce > wrote:
>>>>
>>>>> On Wed, 31 Dec 2014 15:39:02 -0800, sf > wrote:
>>>>>
>>>>>> On Thu, 01 Jan 2015 10:10:36 +1100, Bruce > wrote:
>>>>>>>
>>>>>>> Proof that Oriental has nothing to do with it, in Australian English
>>>>>>> at least:
>>>>>>>
>>>>>>> http://www.imdb.com/title/tt0216417/combined
>>>>>>
>>>>>> Does the movie define what wog stands for?
>>>>>
>>>>> I don't think so, but it is about Greeks/Greek Australians.
>>>>
>>>> Maybe it's the dyslexic version of WOP, which also refers to an
>>>> Italian or other southern European.
>>>
>>> Yes, although that's purely negative according to Wiki?
>>>
>>
>> Here's a definition for WOG....
>>
>> http://tinyurl.com/2x9cn
>
> Thanks! That one makes sense.
>
Yep... notice it uses the WOG definition I used earlier too..

BTW, it means I am 50% clog wog

--

Xeno.

On 1/01/2015 9:48 PM, Bruce wrote:
> On Thu, 01 Jan 2015 21:35:31 +1100, Xeno >
> wrote:
>
>> On 1/01/2015 6:20 PM, sf wrote:
>>> On Thu, 01 Jan 2015 11:46:12 +1100, Xeno >
>>> wrote:
>>>
>>>> On 1/01/2015 11:19 AM, Bruce wrote:
>>>>> On Wed, 31 Dec 2014 16:14:35 -0800, sf > wrote:
>>>>>
>>>>>> On Thu, 01 Jan 2015 10:44:19 +1100, Bruce > wrote:
>>>>>>
>>>>>>> On Wed, 31 Dec 2014 15:39:02 -0800, sf > wrote:
>>>>>>>
>>>>>>>> On Thu, 01 Jan 2015 10:10:36 +1100, Bruce > wrote:
>>>>>>>>>
>>>>>>>>> Proof that Oriental has nothing to do with it, in Australian English
>>>>>>>>> at least:
>>>>>>>>>
>>>>>>>>> http://www.imdb.com/title/tt0216417/combined
>>>>>>>>
>>>>>>>> Does the movie define what wog stands for?
>>>>>>>
>>>>>>> I don't think so, but it is about Greeks/Greek Australians.
>>>>>>
>>>>>> Maybe it's the dyslexic version of WOP, which also refers to an
>>>>>> Italian or other southern European.
>>>>>
>>>>> Yes, although that's purely negative according to Wiki?
>>>>>
>>>>
>>>> Here's a definition for WOG....
>>>>
>>>> http://tinyurl.com/2x9cn
>>>
>>> Thanks! That one makes sense.
>>>
>> Yep... notice it uses the WOG definition I used earlier too..
>>
>> BTW, it means I am 50% clog wog
>
> Een halve Nederlander. They're everywhere!
>
We are indeed! We are sneakily taking over. When we outnumber you,
watch out!

--

Xeno.

"Xeno" > wrote in message
...
> On 1/01/2015 11:19 AM, Bruce wrote:
>> On Wed, 31 Dec 2014 16:14:35 -0800, sf > wrote:
>>
>>> On Thu, 01 Jan 2015 10:44:19 +1100, Bruce > wrote:
>>>
>>>> On Wed, 31 Dec 2014 15:39:02 -0800, sf > wrote:
>>>>
>>>>> On Thu, 01 Jan 2015 10:10:36 +1100, Bruce > wrote:
>>>>>>
>>>>>> Proof that Oriental has nothing to do with it, in Australian English
>>>>>> at least:
>>>>>>
>>>>>> http://www.imdb.com/title/tt0216417/combined
>>>>>
>>>>> Does the movie define what wog stands for?
>>>>
>>>> I don't think so, but it is about Greeks/Greek Australians.
>>>
>>> Maybe it's the dyslexic version of WOP, which also refers to an
>>> Italian or other southern European.
>>
>> Yes, although that's purely negative according to Wiki?
>>
>
> Here's a definition for WOG....
>
> http://tinyurl.com/2x9cn

Ugh. I've decided it stands for Wise Oriental Gentleman. MrD would have me
guts for garters if I didn't ;-)

--
http://www.helpforheroes.org.uk/shop/

sf wrote:
>
> Gary wrote:
> > I turn my heat either way down or even off at night, but surely not if
> > it would get down that low. (5C or 41F)
>
> I know! ... This house can drop to 50°F
> at night, but that's about as cold as I'd ever want it to be and only
> when I'm asleep with my snuggly comforter pulled up to my ears.

The coldest I've ever put up with is 55F at night. And I do sleep
underneath a nice pile of blankets. Currently am using a comforter, a
nice wooly blanket, a thermo blanket folded in half to double the
insulation effect, and my daughter's old "my little pony" sleeping bag
unzipped for extra size. 4 thick layers and the ferret loves her
choices but she usually sleeps underneath all next to or between my
legs.

I normally keep my house on 65F in the winter and 75-80 in the hot
summers. Fans help in the summer time.

I always turn off heating or cooling at night and when I go off to
work for the day. Decent insulation so temps don't vary too much
between off and on.

Talked to two neighbors about our heating bills (gas heat). They both
had bills for around $60 or so on the last bill. Mine was $2.97. I
love it. :-D

G.

"Bruce" > wrote in message
...
> On Wed, 31 Dec 2014 17:43:03 -0800, sf > wrote:
>
>>On Thu, 01 Jan 2015 11:19:02 +1100, Bruce > wrote:
>>
>>> On Wed, 31 Dec 2014 16:14:35 -0800, sf > wrote:
>>>
>>> >On Thu, 01 Jan 2015 10:44:19 +1100, Bruce > wrote:
>>> >
>>> >> On Wed, 31 Dec 2014 15:39:02 -0800, sf > wrote:
>>> >>
>>> >> >On Thu, 01 Jan 2015 10:10:36 +1100, Bruce >
>>> >> >wrote:
>>> >> >>
>>> >> >> Proof that Oriental has nothing to do with it, in Australian
>>> >> >> English
>>> >> >> at least:
>>> >> >>
>>> >> >> http://www.imdb.com/title/tt0216417/combined
>>> >> >
>>> >> >Does the movie define what wog stands for?
>>> >>
>>> >> I don't think so, but it is about Greeks/Greek Australians.
>>> >
>>> >Maybe it's the dyslexic version of WOP, which also refers to an
>>> >Italian or other southern European.
>>>
>>> Yes, although that's purely negative according to Wiki?
>>
>>Words are just sounds with meaning and meanings change. Unlike WOG,
>>at least we know what WOP stands for.
>>
>>New immigrants from overseas were called FOBs (Fresh Off the Boat) in
>>the '80s/90s. No idea what they're called now.
>>
> Yes, like I was a FOP here for a couple of years. (I didnt arrive by
> boat.)
>
>>I don't hear anyone using wop these days (probably because we don't
>>have a condensed community of heavily accented Italian speakers here
>>anymore) and non-accented Southern Europeans are considered one of us
>>now.
>
> Just like I don't think anybody has a problem with Greeks, Italians
> and Germans here, because they've become part of the mainstream.
>
>>Haters don't pay attention to Southern Europeans anymore, but
>>they call Arabic people "rag heads" and of course "wetback" is the
>>classic for a Mexican. It doesn't matter how many generations their
>>family has been here or that most of California belonged to Mexico
>>first, they're still wetbacks.
>
> Same here with Arabs and other groups.

I have just had a thought!! A few months ago, a local supermarket had a
'World Food' section. I bought some American things from that section and
took picture of all the sections. They all had signs, ie USA - Asian etc and
there was one 'Oriental' Some of the posters here went bananas saying it
was offensive ?????? Why???? That was a new one to me! I am just hoping
there is no one here taking offence when I call them Oriental To us it
just means 'Of the Orient' and I don't understand the offensive part(


--
http://www.helpforheroes.org.uk/shop/

"Bruce" > wrote in message
...
> On Thu, 01 Jan 2015 21:35:31 +1100, Xeno >
> wrote:
>
>>On 1/01/2015 6:20 PM, sf wrote:
>>> On Thu, 01 Jan 2015 11:46:12 +1100, Xeno >
>>> wrote:
>>>
>>>> On 1/01/2015 11:19 AM, Bruce wrote:
>>>>> On Wed, 31 Dec 2014 16:14:35 -0800, sf > wrote:
>>>>>
>>>>>> On Thu, 01 Jan 2015 10:44:19 +1100, Bruce >
>>>>>> wrote:
>>>>>>
>>>>>>> On Wed, 31 Dec 2014 15:39:02 -0800, sf > wrote:
>>>>>>>
>>>>>>>> On Thu, 01 Jan 2015 10:10:36 +1100, Bruce >
>>>>>>>> wrote:
>>>>>>>>>
>>>>>>>>> Proof that Oriental has nothing to do with it, in Australian
>>>>>>>>> English
>>>>>>>>> at least:
>>>>>>>>>
>>>>>>>>> http://www.imdb.com/title/tt0216417/combined
>>>>>>>>
>>>>>>>> Does the movie define what wog stands for?
>>>>>>>
>>>>>>> I don't think so, but it is about Greeks/Greek Australians.
>>>>>>
>>>>>> Maybe it's the dyslexic version of WOP, which also refers to an
>>>>>> Italian or other southern European.
>>>>>
>>>>> Yes, although that's purely negative according to Wiki?
>>>>>
>>>>
>>>> Here's a definition for WOG....
>>>>
>>>> http://tinyurl.com/2x9cn
>>>
>>> Thanks! That one makes sense.
>>>
>>Yep... notice it uses the WOG definition I used earlier too..
>>
>>BTW, it means I am 50% clog wog
>
> Een halve Nederlander. They're everywhere!

Wow the cloggies are invading))


--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
>
> "Gary" wrote:
> 'sickenly' polite eh? I try to to understand what people are saying and
> hopefully to respond accordingly.

heheh I sure did spell that wrong.

> I might not always get it right but do
> you really enjoy the non stop bitching here?? Seems to me they have nothing
> in their sad and lonely lives and live here to let out their bitterness and
> spite! If so I leave you to it!

It just throws a little spice into the mix. This group *might* be a
little boring to me if all only talked about cooking. In real life
when you see friends, you don't limit what you say to one subject.
That would get boring.

By reading every post...valid or bitching, etc, I learn the real
person behind most of you.

I like the variety here and I don't ever use my killfile. I read it
all. :-D
Even the people that are often killfiled have good qualities. I always
look for the good in everyone and try to ignore the bad. Everyone on
this earth is cool in some way or another.

G.

On 1/01/2015 11:05 PM, Bruce wrote:
> On Thu, 1 Jan 2015 11:26:43 -0000, "Ophelia"
> > wrote:
>
>>
>>
>> "Bruce" > wrote in message
>> ...
>>> On Thu, 01 Jan 2015 21:35:31 +1100, Xeno >
>>> wrote:
>>>
>>>> On 1/01/2015 6:20 PM, sf wrote:
>>>>> On Thu, 01 Jan 2015 11:46:12 +1100, Xeno >
>>>>> wrote:
>>>>>
>>>>>> On 1/01/2015 11:19 AM, Bruce wrote:
>>>>>>> On Wed, 31 Dec 2014 16:14:35 -0800, sf > wrote:
>>>>>>>
>>>>>>>> On Thu, 01 Jan 2015 10:44:19 +1100, Bruce >
>>>>>>>> wrote:
>>>>>>>>
>>>>>>>>> On Wed, 31 Dec 2014 15:39:02 -0800, sf > wrote:
>>>>>>>>>
>>>>>>>>>> On Thu, 01 Jan 2015 10:10:36 +1100, Bruce >
>>>>>>>>>> wrote:
>>>>>>>>>>>
>>>>>>>>>>> Proof that Oriental has nothing to do with it, in Australian
>>>>>>>>>>> English
>>>>>>>>>>> at least:
>>>>>>>>>>>
>>>>>>>>>>> http://www.imdb.com/title/tt0216417/combined
>>>>>>>>>>
>>>>>>>>>> Does the movie define what wog stands for?
>>>>>>>>>
>>>>>>>>> I don't think so, but it is about Greeks/Greek Australians.
>>>>>>>>
>>>>>>>> Maybe it's the dyslexic version of WOP, which also refers to an
>>>>>>>> Italian or other southern European.
>>>>>>>
>>>>>>> Yes, although that's purely negative according to Wiki?
>>>>>>>
>>>>>>
>>>>>> Here's a definition for WOG....
>>>>>>
>>>>>> http://tinyurl.com/2x9cn
>>>>>
>>>>> Thanks! That one makes sense.
>>>>>
>>>> Yep... notice it uses the WOG definition I used earlier too..
>>>>
>>>> BTW, it means I am 50% clog wog
>>>
>>> Een halve Nederlander. They're everywhere!
>>
>> Wow the cloggies are invading))
>
> But they assimilate so well, you can't tell anymore after 2
> generations. Suddenly, they're into footbal that's played with the
> hands and not with a ball.
>
Nope, we Aussie clog wogs will never assimilate that much. Well, unless
you're from NSW or Queensland anyway. Aussie Rules forever!

--

Xeno.

Gary wrote in rec.food.cooking:

> Ophelia wrote:
> >
> > If me, I won't use canned soup in any dish. I look at
> > USA recipes and often see something that looks good, until I get to
> > the part about the canned soup I sometimes make them but make my
> > own soup for the sauce. Whether that makes a big difference to
> > the overall dish I cannot say.
>
> You would have to try the canned cream of soup in order to compare.
> Have you ever tried it?
>
> Many people here frown on using the canned. "So easy to make it
> yourself," they say. Well, it's easier to use the canned. It's a good
> ingredient if you like it and I happen to like it. Keep in mind too
> that those are very popular on the market, so it's not just me.
>
> I would also like to see a recipe from the "scratchers" for cream of
> mushroom soup and cream of chicken soup. If someone wants to post
> those recipes, I'll try them then I too can compare to the pretty darn
> tasty Campbell's version.
>
> G. :-D

Smile, Gary most of the folks here probably can't make a cream soup and
if they can, they can't make one that is very good.

I have and it's generally not worth the trouble. Motly when I do that
it is a seafood based chowder.

I make one simple recipe more often with fresh carrots and butter with
a little stock. Sometimes, I add a thick whitesauce to it (which isnt
soup but is close) and the effect is like a cream of carrot but most of
the time it is without that whitesauce and merely blended smooth and
eaten as is. It really doesnt need 'more' done to it.

Carol

--

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> "Gary" wrote:
>> 'sickenly' polite eh? I try to to understand what people are saying and
>> hopefully to respond accordingly.
>
> heheh I sure did spell that wrong.
>
>> I might not always get it right but do
>> you really enjoy the non stop bitching here?? Seems to me they have
>> nothing
>> in their sad and lonely lives and live here to let out their bitterness
>> and
>> spite! If so I leave you to it!
>
> It just throws a little spice into the mix. This group *might* be a
> little boring to me if all only talked about cooking. In real life
> when you see friends, you don't limit what you say to one subject.
> That would get boring.
>

So, when you see friends, do you hang around bitching and slinging spite at
anyone you don't like? In real life that would get your block knocked off.
Those bitching are cowards and wouldn't dare to do so in real life. If they
did in life what they do here, they would have broken fingers and be unable
to sit at their keyboard hurting people. It is easy to strutt around
talking down to people and spitting vile comments when you are out of reach.
I call it cowardice.


> By reading every post...valid or bitching, etc, I learn the real
> person behind most of you.
>
> I like the variety here and I don't ever use my killfile. I read it
> all. :-D
> Even the people that are often killfiled have good qualities. I always
> look for the good in everyone and try to ignore the bad. Everyone on
> this earth is cool in some way or another.

Ok, but just don't knock those who are not into such nasty sport.

--
http://www.helpforheroes.org.uk/shop/

"Bruce" > wrote in message
...
> On Thu, 1 Jan 2015 11:23:41 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"Bruce" > wrote in message
. ..
>>> On Wed, 31 Dec 2014 17:43:03 -0800, sf > wrote:
>>>
>>>>On Thu, 01 Jan 2015 11:19:02 +1100, Bruce > wrote:
>>>>
>>>>> On Wed, 31 Dec 2014 16:14:35 -0800, sf > wrote:
>>>>>
>>>>> >On Thu, 01 Jan 2015 10:44:19 +1100, Bruce >
>>>>> >wrote:
>>>>> >
>>>>> >> On Wed, 31 Dec 2014 15:39:02 -0800, sf > wrote:
>>>>> >>
>>>>> >> >On Thu, 01 Jan 2015 10:10:36 +1100, Bruce >
>>>>> >> >wrote:
>>>>> >> >>
>>>>> >> >> Proof that Oriental has nothing to do with it, in Australian
>>>>> >> >> English
>>>>> >> >> at least:
>>>>> >> >>
>>>>> >> >> http://www.imdb.com/title/tt0216417/combined
>>>>> >> >
>>>>> >> >Does the movie define what wog stands for?
>>>>> >>
>>>>> >> I don't think so, but it is about Greeks/Greek Australians.
>>>>> >
>>>>> >Maybe it's the dyslexic version of WOP, which also refers to an
>>>>> >Italian or other southern European.
>>>>>
>>>>> Yes, although that's purely negative according to Wiki?
>>>>
>>>>Words are just sounds with meaning and meanings change. Unlike WOG,
>>>>at least we know what WOP stands for.
>>>>
>>>>New immigrants from overseas were called FOBs (Fresh Off the Boat) in
>>>>the '80s/90s. No idea what they're called now.
>>>>
>>> Yes, like I was a FOP here for a couple of years. (I didnt arrive by
>>> boat.)
>>>
>>>>I don't hear anyone using wop these days (probably because we don't
>>>>have a condensed community of heavily accented Italian speakers here
>>>>anymore) and non-accented Southern Europeans are considered one of us
>>>>now.
>>>
>>> Just like I don't think anybody has a problem with Greeks, Italians
>>> and Germans here, because they've become part of the mainstream.
>>>
>>>>Haters don't pay attention to Southern Europeans anymore, but
>>>>they call Arabic people "rag heads" and of course "wetback" is the
>>>>classic for a Mexican. It doesn't matter how many generations their
>>>>family has been here or that most of California belonged to Mexico
>>>>first, they're still wetbacks.
>>>
>>> Same here with Arabs and other groups.
>>
>>I have just had a thought!! A few months ago, a local supermarket had a
>>'World Food' section. I bought some American things from that section and
>>took picture of all the sections. They all had signs, ie USA - Asian etc
>>and
>>there was one 'Oriental' Some of the posters here went bananas saying it
>>was offensive ?????? Why???? That was a new one to me! I am just hoping
>>there is no one here taking offence when I call them Oriental To us it
>>just means 'Of the Orient' and I don't understand the offensive part(
>
> I think it's a bit iffy here too. Because you're throwing them all in
> one bag. Whereas Westerners are specifically referred to as English,
> German, French, American etc. Not that I would mind being called a
> Westerner by an Oriental

Why on earth would I mind being called a Westerner???? It is what I am!


--
http://www.helpforheroes.org.uk/shop/

"Bruce" > wrote in message
...
> On Thu, 1 Jan 2015 11:26:43 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"Bruce" > wrote in message
. ..
>>> On Thu, 01 Jan 2015 21:35:31 +1100, Xeno >
>>> wrote:
>>>
>>>>On 1/01/2015 6:20 PM, sf wrote:
>>>>> On Thu, 01 Jan 2015 11:46:12 +1100, Xeno >
>>>>> wrote:
>>>>>
>>>>>> On 1/01/2015 11:19 AM, Bruce wrote:
>>>>>>> On Wed, 31 Dec 2014 16:14:35 -0800, sf > wrote:
>>>>>>>
>>>>>>>> On Thu, 01 Jan 2015 10:44:19 +1100, Bruce >
>>>>>>>> wrote:
>>>>>>>>
>>>>>>>>> On Wed, 31 Dec 2014 15:39:02 -0800, sf > wrote:
>>>>>>>>>
>>>>>>>>>> On Thu, 01 Jan 2015 10:10:36 +1100, Bruce >
>>>>>>>>>> wrote:
>>>>>>>>>>>
>>>>>>>>>>> Proof that Oriental has nothing to do with it, in Australian
>>>>>>>>>>> English
>>>>>>>>>>> at least:
>>>>>>>>>>>
>>>>>>>>>>> http://www.imdb.com/title/tt0216417/combined
>>>>>>>>>>
>>>>>>>>>> Does the movie define what wog stands for?
>>>>>>>>>
>>>>>>>>> I don't think so, but it is about Greeks/Greek Australians.
>>>>>>>>
>>>>>>>> Maybe it's the dyslexic version of WOP, which also refers to an
>>>>>>>> Italian or other southern European.
>>>>>>>
>>>>>>> Yes, although that's purely negative according to Wiki?
>>>>>>>
>>>>>>
>>>>>> Here's a definition for WOG....
>>>>>>
>>>>>> http://tinyurl.com/2x9cn
>>>>>
>>>>> Thanks! That one makes sense.
>>>>>
>>>>Yep... notice it uses the WOG definition I used earlier too..
>>>>
>>>>BTW, it means I am 50% clog wog
>>>
>>> Een halve Nederlander. They're everywhere!
>>
>>Wow the cloggies are invading))
>
> But they assimilate so well, you can't tell anymore after 2
> generations. Suddenly, they're into footbal that's played with the
> hands and not with a ball.

<g>

--
http://www.helpforheroes.org.uk/shop/

In article >,
lid says...
>
> On Tue, 30 Dec 2014 21:50:22 -0800, sf > wrote:
>
> >On Tue, 30 Dec 2014 16:32:06 -0800, "Paul M. Cook" >
> >wrote:
> >
> >> I'm leaning towards the troll conclusion. This pattern just repeats
> >> endlessly.
> >
> >If she's troll, then she's the Troll Queen because she has had RFC
> >under her control for years... so bow down to the Troll Mistress.
>
> Exactly. In that case she has all the bitchy little haters under total
> control. When she says feed me, they all hurry to feed her.

Bruce, did you never go to the Zoo at feeding time?
It's morbid and a bit disgusting to watch snakes swallow chicks or
tigers tear apart bambi, but people can't help watching even as they
groan and shudder.

Watching Julie greedily gobble bait and regurgitate her own crap onto
her paper plate is similar. Julie gradually laying bare the true nature
of her ever diminishing bandwagon "supporters", is pure schadenfreude.

Janet UK

Ophelia wrote:
>
> "Gary" wrote:
> > It just throws a little spice into the mix. This group *might* be a
> > little boring to me if all only talked about cooking. In real life
> > when you see friends, you don't limit what you say to one subject.
> > That would get boring.
> >
>
> So, when you see friends, do you hang around bitching and slinging spite at
> anyone you don't like? In real life that would get your block knocked off.
> Those bitching are cowards and wouldn't dare to do so in real life. If they
> did in life what they do here, they would have broken fingers and be unable
> to sit at their keyboard hurting people. It is easy to strutt around
> talking down to people and spitting vile comments when you are out of reach.
> I call it cowardice.

I agree with you. No people would talk that way to people in person. I
find it funny here. No worries, imo.


> > By reading every post...valid or bitching, etc, I learn the real
> > person behind most of you.
> >
> > I like the variety here and I don't ever use my killfile. I read it
> > all. :-D
> > Even the people that are often killfiled have good qualities. I always
> > look for the good in everyone and try to ignore the bad. Everyone on
> > this earth is cool in some way or another.
>
> Ok, but just don't knock those who are not into such nasty sport.

I have *never* knocked the polite people here. I like them best.
Yourself included.

G.

Gary wrote in rec.food.cooking:

> Ophelia wrote:
> >
> > > I just looked and Allrecipes have a selection, perhaps you might
> > > like those?
> >
> > Sorry, forgot the link:
> >
> > http://allrecipes.com/recipes/soups-...up/cream-soups
> > /
>
> Thanks for the help. And to others here too that sent links. As seldom
> as I use any "cream of" soup, I'll just buy the cans. I like them.
>
> :-D

Notice that these are all flour based and several use the wrong amount
of cornstarch when they adapt at all to it.

There is a nice variation one I have made when looking to match flavors
to something more delicate and not wanting basically flour paste
thinned with milk. Try subbing in 3 TB rice flour and 2 TS corn starch
for each 1/2 cup flour used. There is an occasional 'fake crab' cream
based soup I make with that. The regular cans are a bit too strong and
will swamp the delicate flavor but works well with this mix.

Here is another variation, suitable for some uses: Use fresh buttermilk
(real, not milk treated with vinegar or lemon juice) for 1/2 to 3/4 of
the milk called for. For that one I make a thin paste of the
cornstarch and butter then whisk it in. Of all of them, this one is apt
to work best baked in with a simple greenbean cassarole. I add a
little chinese 5 spice to it (a little goes a long way this time). It
changes the dish, but it's good just the same.

Me too, except when I need a cream of cheese. The canned sorts aren't
to my liking. Then I do the buttermilk above most of the time with
lots of added cheese (grin).

Carol

--

Julie Bove wrote in rec.food.cooking:

>
> "Gary" > wrote in message
> ...
> > Ophelia wrote:
> > >
> > > If me, I won't use canned soup in any dish. I look at
> > > USA recipes and often see something that looks good, until I get
> > > to the part about the canned soup I sometimes make them but
> > > make my own soup for the sauce. Whether that makes a big
> > > difference to the overall dish I cannot say.
> >
> > You would have to try the canned cream of soup in order to compare.
> > Have you ever tried it?
> >
> > Many people here frown on using the canned. "So easy to make it
> > yourself," they say. Well, it's easier to use the canned. It's a
> > good ingredient if you like it and I happen to like it. Keep in
> > mind too that those are very popular on the market, so it's not
> > just me.
> >
> > I would also like to see a recipe from the "scratchers" for cream of
> > mushroom soup and cream of chicken soup. If someone wants to post
> > those recipes, I'll try them then I too can compare to the pretty
> > darn tasty Campbell's version.
> >
> > G. :-D
>
> This is the recipe that I made. Obviously you wouldn't use butter
> for truly dairy free. I used Nucoa. It tasted fine but... I ate it
> many hours after I cooked it. I did refrigerate the leftovers. And
> the crispy onions just turned to mush.

Hi Julie,

Did you become lactose intolerant? If so, I have some very *simple*
recipes that fit in around such. A list of known things you *can* eat
would help.


--

In article >, says...

> I've just checked an Australian recipe and it's the same - cornstarch
> and vinegar.
> It was invented in the Esplanade Hotel in Perth, W.A. according to local
> legend.

Or Wellington New Zealand, depending which legend you believe :-)

http://en.wikipedia.org/wiki/Pavlova_%28food%29

You can buy a pavlova base in smkts here, but are instantly
identifiable by being too dry and crunchy, not a patch on the gorgeous
texture of a home made one.


Janet UK

wrote in rec.food.cooking:

> On Tuesday, December 30, 2014 7:02:46 AM UTC-6, Gary wrote:
> >
> > Ophelia wrote:
> > >
> > > If me, I won't use canned soup in any dish. I look at
> > > USA recipes and often see something that looks good, until I get
> > > to the part about the canned soup I sometimes make them but
> > > make my own soup for the sauce. Whether that makes a big
> > > difference to the overall dish I cannot say.
> >
> > You would have to try the canned cream of soup in order to compare.
> > Have you ever tried it?
> >
> > Many people here frown on using the canned. "So easy to make it
> > yourself," they say. Well, it's easier to use the canned. It's a
> > good ingredient if you like it and I happen to like it. Keep in
> > mind too that those are very popular on the market, so it's not
> > just me.
> >
> > I would also like to see a recipe from the "scratchers" for cream of
> > mushroom soup and cream of chicken soup. If someone wants to post
> > those recipes, I'll try them then I too can compare to the pretty
> > darn tasty Campbell's version.
> >
> > G. :-D
> >
> >
> Yes Ophelia, I was replying to you in the thread above about you
> trying the green bean casserole. And I agree with Gary, you have to
> use the canned soup and such to see how this recipe, as presented
> each year on tv here as 'holiday tradition' to see if YOU like it.
> Or would you join the ranks of some of us here who think this dish is
> disgusting. And if you want to try your own concoction of homemade
> mushroom soup, then don't waste your time. You will not get the same
> results as they who rave over the canned stuff.

Grin, I don't think anyone 'raves over it' but it is a simple and
common side to a bigger set of meals.

2 years ago (not this year, flu got us and shifted the deal to another
house) we were the 'open house Thankgiving meal' for the local
neighborhood.

What we do is have a simple email group with several of us and include
the retired folks on pensions and so on. Some years we split off to 2
houses to handle the load. I can fit 20 for example (12 at the
extended dining table, 8 at the Japanese floor table). In a pinch, 6
more at the other table I normally use to stage the food on. They help
get the big table from the family room into the living room (and back
at the end).

We each fill in the list (carefully reserving the simpler items for
those on limited income). We start assuming 15 (our usual number).
Don and I will do a 24-30 lb turkey which pretty much takes up my
usable oven space. 16 lbs mashed potatoes and I'll have both bread
machines whirling the day before so there are plenty of rolls to take
back and make turkey sandwiches with later from what isn't eaten that
day. That and 2 smaller average boxed wines (a white and a rose)
rounds out our set.

Janella always does pies. Pecan, sweet potato and so on, usually 3
each. Dean brings 4 hungry kids, his wheelchair bound wife, and a huge
roaster pan of baked stuffing made with drippings. Art (when not
pressed into being the second house) brings a huge tureen of a starter
kosher soup with matzo balls (Dean helps carry it over, it's heavy!).
Latonya and Derrick bring a baked ham and a veggie cassarole of a
squash type. Hank brings a combination of gravy from packet to jarred
and doctors it up on my stove in a larger pot (about 1 gallon is my
guess). Ngoc and her husband brought a steamed cabbage dish with
carrots, mushrooms, cailiflower and other bits (always good for a
veggie dish, never the same twice). Tammy brings the classic green
bean cassarole (grin) and a bag of ice from her icemaker. Other bits
and pieces get added as well but the basics are covered.

It's basically a bunch of people who have no local family they can get
to (or no longer have any family). It may not be 'fancy' (heck, the
fanciest one is the Matzo soup which is absolutely fantastic!) but we
have a good time.

As you can imagine it's leftover madness but that is deliberate too.
Everyone brings their own leftover containers (a strong rule after one
year I was wiped out but they did come back pretty much later). Yup,
eat, have fun, then take back enough to not have to cook for another 2
days. I claim the 'cooks treats' of the Turkey Carcass and ham bone
but the rest pretty much finds homes with our friends.

If wondering, yes they clean up for me, leaving me to only have to load
a few runs in the dishwasher but anything that had to be scrubbed gets
scrubbed first and folks take their own dishes back to deal with at
home.

This year with my family down with the flu, it moved to Art's home
where Tammy camped out all day to make the Turkey. Hank and Dean
trotted my big table over there and back (Art lives next door) while
Dean's kids trotted the chairs. They brought us goodies for when we
felt up to eating and lots of the chicken matzo soup (grin). We'd made
a smaller meal here not wanting to pass our little 'flu gift' about.
Felt odd to not have a houseful.

Carol

--

sf wrote in rec.food.cooking:

> On Wed, 31 Dec 2014 07:29:14 -0500, Gary > wrote:
>
> > Bruce wrote:
> > >
> > > During winter, it was normal for it to be 5 degrees in the living
> > > room when we'd get up.
> >
> > Ummm....WTH?
> > I turn my heat either way down or even off at night, but surely not
> > if it would get down that low.
>
> I know! That's cold even if it's in F°. This house can drop to 50°F
> at night, but that's about as cold as I'd ever want it to be and only
> when I'm asleep with my snuggly comforter pulled up to my ears.

It's about 40F


--

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> "Gary" wrote:
>> > It just throws a little spice into the mix. This group *might* be a
>> > little boring to me if all only talked about cooking. In real life
>> > when you see friends, you don't limit what you say to one subject.
>> > That would get boring.
>> >
>>
>> So, when you see friends, do you hang around bitching and slinging spite
>> at
>> anyone you don't like? In real life that would get your block knocked
>> off.
>> Those bitching are cowards and wouldn't dare to do so in real life. If
>> they
>> did in life what they do here, they would have broken fingers and be
>> unable
>> to sit at their keyboard hurting people. It is easy to strutt around
>> talking down to people and spitting vile comments when you are out of
>> reach.
>> I call it cowardice.
>
> I agree with you. No people would talk that way to people in person. I
> find it funny here. No worries, imo.
>
>
>> > By reading every post...valid or bitching, etc, I learn the real
>> > person behind most of you.
>> >
>> > I like the variety here and I don't ever use my killfile. I read it
>> > all. :-D
>> > Even the people that are often killfiled have good qualities. I always
>> > look for the good in everyone and try to ignore the bad. Everyone on
>> > this earth is cool in some way or another.
>>
>> Ok, but just don't knock those who are not into such nasty sport.
>
> I have *never* knocked the polite people here. I like them best.
> Yourself included.

Hmm go back and read what you said to me which started all this off ;-)

--
http://www.helpforheroes.org.uk/shop/

On Thu, 1 Jan 2015 14:10:38 -0000, "Ophelia"
> wrote:

>
>
> "Gary" > wrote in message ...
> > Ophelia wrote:
> >>
> >>
> >> Ok, but just don't knock those who are not into such nasty sport.
> >
> > I have *never* knocked the polite people here. I like them best.
> > Yourself included.
>
> Hmm go back and read what you said to me which started all this off ;-)

I think everyone else who read it understood his meaning and it was a
compliment. OK, it was hidden as far as you were concerned - but it
was still a compliment.

--
A kitchen without a cook is just a room

On Thu, 01 Jan 2015 06:29:36 -0600, "cshenk" > wrote:

> I make one simple recipe more often with fresh carrots and butter with
> a little stock.

Your plain carrot soup is really delicious - I'm happiest when I stick
with the basics and stop myself from messing with perfection.

--
A kitchen without a cook is just a room

On Thu, 01 Jan 2015 06:20:17 -0500, Gary > wrote:

> sf wrote:
> >
> > Gary wrote:
> > > I turn my heat either way down or even off at night, but surely not if
> > > it would get down that low. (5C or 41F)
> >
> > I know! ... This house can drop to 50°F
> > at night, but that's about as cold as I'd ever want it to be and only
> > when I'm asleep with my snuggly comforter pulled up to my ears.
>
> The coldest I've ever put up with is 55F at night. And I do sleep
> underneath a nice pile of blankets. Currently am using a comforter, a
> nice wooly blanket, a thermo blanket folded in half to double the
> insulation effect, and my daughter's old "my little pony" sleeping bag
> unzipped for extra size. 4 thick layers and the ferret loves her
> choices but she usually sleeps underneath all next to or between my
> legs.
>
> I normally keep my house on 65F in the winter and 75-80 in the hot
> summers. Fans help in the summer time.
>
> I always turn off heating or cooling at night and when I go off to
> work for the day. Decent insulation so temps don't vary too much
> between off and on.
>
>
This is an old, leaky, house - old enough to have lath & plaster
walls. We add insulation as walls are opened for remodeling. We've
also replaced some windows with double glazing and new frames. It
helps a lot, but it's one of those things where you sink 10's of
thousands, but the end result isn't something anyone can look at and
notice. That, replacing all the plumbing and upgrading wiring seems
never ending. At least most of the plumbing is done. We finally got
all the pipes changed from lead to copper and now a drain is leaking.
Fortunately it's a guest bathroom, so it's on the to-do list instead
of the must-rush list.

> Talked to two neighbors about our heating bills (gas heat). They both
> had bills for around $60 or so on the last bill. Mine was $2.97. I
> love it. :-D

It sounds like the cost of energy is vastly different where you live.
We had a year like your situation when we lived in an apartment
sandwiched between two floors. Our monthly bill was the basic minimum
(couldn't pay any less), but it was more like $8 and that was almost
40 years ago.

--
A kitchen without a cook is just a room

On Thu, 01 Jan 2015 07:59:51 -0600, "cshenk" > wrote:

> sf wrote in rec.food.cooking:
>
> > On Wed, 31 Dec 2014 07:29:14 -0500, Gary > wrote:
> >
> > > Bruce wrote:
> > > >
> > > > During winter, it was normal for it to be 5 degrees in the living
> > > > room when we'd get up.
> > >
> > > Ummm....WTH?
> > > I turn my heat either way down or even off at night, but surely not
> > > if it would get down that low.
> >
> > I know! That's cold even if it's in F°. This house can drop to 50°F
> > at night, but that's about as cold as I'd ever want it to be and only
> > when I'm asleep with my snuggly comforter pulled up to my ears.
>
> It's about 40F

Why does everyone seem to think I don't know that? When did 41°
become warm?

--
A kitchen without a cook is just a room

On Thu, 01 Jan 2015 21:35:31 +1100, Xeno >
wrote:

> On 1/01/2015 6:20 PM, sf wrote:
> > On Thu, 01 Jan 2015 11:46:12 +1100, Xeno >
> > wrote:
> >
> >> On 1/01/2015 11:19 AM, Bruce wrote:
> >>> On Wed, 31 Dec 2014 16:14:35 -0800, sf > wrote:
> >>>
> >>>> On Thu, 01 Jan 2015 10:44:19 +1100, Bruce > wrote:
> >>>>
> >>>>> On Wed, 31 Dec 2014 15:39:02 -0800, sf > wrote:
> >>>>>
> >>>>>> On Thu, 01 Jan 2015 10:10:36 +1100, Bruce > wrote:
> >>>>>>>
> >>>>>>> Proof that Oriental has nothing to do with it, in Australian English
> >>>>>>> at least:
> >>>>>>>
> >>>>>>> http://www.imdb.com/title/tt0216417/combined
> >>>>>>
> >>>>>> Does the movie define what wog stands for?
> >>>>>
> >>>>> I don't think so, but it is about Greeks/Greek Australians.
> >>>>
> >>>> Maybe it's the dyslexic version of WOP, which also refers to an
> >>>> Italian or other southern European.
> >>>
> >>> Yes, although that's purely negative according to Wiki?
> >>>
> >>
> >> Here's a definition for WOG....
> >>
> >> http://tinyurl.com/2x9cn
> >
> > Thanks! That one makes sense.
> >
> Yep... notice it uses the WOG definition I used earlier too..
>
> BTW, it means I am 50% clog wog

No idea why they decided to call the Dutch and French wogs too, but as
I said before - it's similar to our WOP. WOP isn't necessarily With
Out Papers - but somebody made up that definition and it's all over
the internet, so it must be true. It applies to Italians only. There
used to be speculation that it referred to the sound bread of bread
making, but I prefer the joke: What sound does an Italian car make
when it has a flat tire? Wop wop wop wop wop

--
A kitchen without a cook is just a room

On Thu, 01 Jan 2015 06:29:36 -0600, "cshenk" > wrote:

>Gary wrote in rec.food.cooking:
>
>> Ophelia wrote:
>> >
>> > If me, I won't use canned soup in any dish. I look at
>> > USA recipes and often see something that looks good, until I get to
>> > the part about the canned soup I sometimes make them but make my
>> > own soup for the sauce. Whether that makes a big difference to
>> > the overall dish I cannot say.
>>
>> You would have to try the canned cream of soup in order to compare.
>> Have you ever tried it?
>>
>> Many people here frown on using the canned. "So easy to make it
>> yourself," they say. Well, it's easier to use the canned. It's a good
>> ingredient if you like it and I happen to like it. Keep in mind too
>> that those are very popular on the market, so it's not just me.
>>
>> I would also like to see a recipe from the "scratchers" for cream of
>> mushroom soup and cream of chicken soup. If someone wants to post
>> those recipes, I'll try them then I too can compare to the pretty darn
>> tasty Campbell's version.
>>
>> G. :-D
>
>Smile, Gary most of the folks here probably can't make a cream soup and
>if they can, they can't make one that is very good.

You came to that conclusion, how?

snippage

> Carol

koko

--

Food is our common ground, a universal experience
James Beard

On Thu, 1 Jan 2015 09:02:11 -0600, barbie gee >
wrote:

>
>
> On Thu, 1 Jan 2015, Gary wrote:
>
> > sf wrote:
> >>
> >> Gary wrote:
> >>> I turn my heat either way down or even off at night, but surely not if
> >>> it would get down that low. (5C or 41F)
> >>
> >> I know! ... This house can drop to 50°F
> >> at night, but that's about as cold as I'd ever want it to be and only
> >> when I'm asleep with my snuggly comforter pulled up to my ears.
> >
> > The coldest I've ever put up with is 55F at night. And I do sleep
> > underneath a nice pile of blankets. Currently am using a comforter, a
> > nice wooly blanket, a thermo blanket folded in half to double the
> > insulation effect, and my daughter's old "my little pony" sleeping bag
> > unzipped for extra size. 4 thick layers and the ferret loves her
> > choices but she usually sleeps underneath all next to or between my
> > legs.
> >
> > I normally keep my house on 65F in the winter and 75-80 in the hot
> > summers. Fans help in the summer time.
> >
> > I always turn off heating or cooling at night and when I go off to
> > work for the day. Decent insulation so temps don't vary too much
> > between off and on.
> >
> > Talked to two neighbors about our heating bills (gas heat). They both
> > had bills for around $60 or so on the last bill. Mine was $2.97. I
> > love it. :-D
>
>
> $2.97? How do you heat hot water where you are? Is that just for the gas
> used, and not the delivery, taxes and other add-ons that most of us get
> nailed for? Here in Chicago, quite often the actually "gas service"
> charges can be more than the cost of the actual gas used!
>
Good point. Our energy bill is gas and electric bundled together and
as far as cost, I think of what I'm being charged: taxes and
everything. Yes, they are separate line items - but I'm paying the
entire bill, not just one part or the other. If I want to compare my
gas or electric energy usage to myself or others, I go to the PG&E
website for that.

> Where are you, anyway?
>
He's South of you. North Carolina, I think. I know it gets cold
there. Not Minnesota cold, more like San Francisco cold. Charlotte,
NC is 42°F, SF is 41°F and Minneapolis is 23°F at the moment.

--
A kitchen without a cook is just a room

On 01/01/2015 6:20 AM, Janet wrote:
> In article >, says...
>
>> I've just checked an Australian recipe and it's the same - cornstarch
>> and vinegar.
>> It was invented in the Esplanade Hotel in Perth, W.A. according to local
>> legend.
>
> Or Wellington New Zealand, depending which legend you believe :-)
>
> http://en.wikipedia.org/wiki/Pavlova_%28food%29
>
> You can buy a pavlova base in smkts here, but are instantly
> identifiable by being too dry and crunchy, not a patch on the gorgeous
> texture of a home made one.
>
>
> Janet UK
>
>
I suspect they are made with all sorts of polywhatsits added to emulate
Italian or Swiss meringue.
Graham

On 01/01/2015 9:07 AM, graham wrote:
> On 01/01/2015 6:20 AM, Janet wrote:
>> In article >, says...
>>
>>> I've just checked an Australian recipe and it's the same - cornstarch
>>> and vinegar.
>>> It was invented in the Esplanade Hotel in Perth, W.A. according to local
>>> legend.
>>
>> Or Wellington New Zealand, depending which legend you believe :-)
>>
>> http://en.wikipedia.org/wiki/Pavlova_%28food%29
>>
>> You can buy a pavlova base in smkts here, but are instantly
>> identifiable by being too dry and crunchy, not a patch on the gorgeous
>> texture of a home made one.
>>
>>
>> Janet UK
>>
>>
> I suspect they are made with all sorts of polywhatsits added to emulate
> Italian or Swiss meringue.
> Graham
BTW, note that the article states that the recipe includes cornflour
(cornstarch) and vinegar.
Graham

sf wrote in rec.food.cooking:

> On Thu, 01 Jan 2015 06:29:36 -0600, "cshenk" > wrote:
>
> > I make one simple recipe more often with fresh carrots and butter
> > with a little stock.
>
> Your plain carrot soup is really delicious - I'm happiest when I stick
> with the basics and stop myself from messing with perfection.

Me too and thanks. That Carrot soup is fine even without the butter
but we like to add it at least at serving time.

A lot of my cookery is simple stuff though I post some of the fancier
at times.

Later today I plan to play in the kitchen with a grated carrot, an egg,
1/2 lb ground (raw) pork, some wostershire and soy and a little Mae
Ploy. I have a friend who has to go gluten free and am going to
practice with rice wrappers and making lumpia with rice wrapper. It
won't have the same crunch or brown up much but I gather in Vietnam
they make them that way into a sort of spring roll with shredded small
amounts of cabbage types.

I also have a few other filling ideas to try out. One is mashed banana
with a bit of honey and served with a rooster sauce and honey mix that
sounds interesting.

I am an odd cook perhaps, and I like to play with my food (grin) but
really the main thing today going is a pretty standard crockpot of ham,
black eyed peas (dried), minced garlic and stock.

Maybe later I will make some tomato sauce up for next week but I'm apt
to wait for the weekend for that. Simple stuff from canned tomatoes
with lots of oregano, basil, rosemary, garlic then rendered down for
thick sauce and one part removed and seriously rendered for a paste
like pizza sauce.

Basically simple stuff here. I just lived a lot of places so my
'simple' can come off a bit exotic it seems at times.

--

koko wrote in rec.food.cooking:

> On Thu, 01 Jan 2015 06:29:36 -0600, "cshenk" > wrote:
>
> > Gary wrote in rec.food.cooking:
> >
> >> Ophelia wrote:
> >> >
> >> > If me, I won't use canned soup in any dish. I look at
> >> > USA recipes and often see something that looks good, until I get
> to >> > the part about the canned soup I sometimes make them but
> make my >> > own soup for the sauce. Whether that makes a big
> difference to >> > the overall dish I cannot say.
> >>
> >> You would have to try the canned cream of soup in order to compare.
> >> Have you ever tried it?
> >>
> >> Many people here frown on using the canned. "So easy to make it
> >> yourself," they say. Well, it's easier to use the canned. It's a
> good >> ingredient if you like it and I happen to like it. Keep in
> mind too >> that those are very popular on the market, so it's not
> just me. >>
> >> I would also like to see a recipe from the "scratchers" for cream
> of >> mushroom soup and cream of chicken soup. If someone wants to
> post >> those recipes, I'll try them then I too can compare to the
> pretty darn >> tasty Campbell's version.
> >>
> >> G. :-D
> >
> > Smile, Gary most of the folks here probably can't make a cream soup
> > and if they can, they can't make one that is very good.
>
> You came to that conclusion, how?
>
> snippage
>
> > Carol
>
> koko

From reading for a decade or more. Note I didn't specify any
particular people as there was no desire nor need to do so.

Many here talk a good game but can't freehand a simple recipe if their
life depended on it.

One of the better replies to the cream soup request was from one who
started with what was in the fridge and moved on with eyeball
arrangements. It was probably pretty good stuff though may not have
been anything classic in the end. Good is good. It doesn't have to be
classic. It came from the aspect of a real cook.

Carol

--

sf wrote in rec.food.cooking:

> On Thu, 01 Jan 2015 07:59:51 -0600, "cshenk" > wrote:
>
> > sf wrote in rec.food.cooking:
> >
> > > On Wed, 31 Dec 2014 07:29:14 -0500, Gary > wrote:
> > >
> > > > Bruce wrote:
> > > > >
> > > > > During winter, it was normal for it to be 5 degrees in the
> > > > > living room when we'd get up.
> > > >
> > > > Ummm....WTH?
> > > > I turn my heat either way down or even off at night, but surely
> > > > not if it would get down that low.
> > >
> > > I know! That's cold even if it's in F°. This house can drop to
> > > 50°F at night, but that's about as cold as I'd ever want it to be
> > > and only when I'm asleep with my snuggly comforter pulled up to
> > > my ears.
> >
> > It's about 40F
>
> Why does everyone seem to think I don't know that? When did 41°
> become warm?

Sorry, one reply indicated he may have meant 5F.

--