dsi1 wrote:
>
> When I was growing up we never used butter - just margarine.
> My guess is it was because it was cheaper although it was
> generally thought in America that butter would clog up your
> arteries. I guess that was a good enough reason to avoid the stuff.

Same here. I grew up with margarine only. It *was* cheaper but
I think some people (like my Mom) also thought is was healthier.
I kept that thinking myself into my early adulthood.

I only use butter now. For better or worse, it's more
natural plus it tastes so much better. I try to look
out for my body and the taste bud gang is part of my system.
I always try to keep those kids happy. :-D

On Friday, October 28, 2016 at 4:57:26 PM UTC-4, Ed Pawlowski wrote:
> On 10/28/2016 4:21 PM, dsi1 wrote:
> > On Thursday, October 27, 2016 at 1:39:18 PM UTC-10, Ed Pawlowski wrote:
> >> On 10/27/2016 5:29 PM, Tweetie Bird wrote:
> >>
> >>
> >>> We use
> >>> Country Crock in the tub for buttering toast and such.
> >>>
> >>> TB
> >>
> >> I never understood products like that. I'm sticking with butter
> >>
> >> http://smartlabel.countrycrock.com/p...10/ingredients
> >> versus
> >> Ingredients: Pasteurized Cream (Milk), Salt.
> >
> > I think the spreads are a great invention. If our aim is to reduce fat intake, something that spreads easily and has a large amount of water and half the fat can be useful. These products are actually a colloidal emulsion similar to mayo.
> >
>
> You can have my share. If I want to reduce fat I just use less butter.
> Some are better than others with chemicals, but I prefer to avoid
> additives that have been processed Care for a serving of polyglycerol
> esters?
>
> Shedds Spread
>
> INGREDIENTS
> Water, Vegetable Oil Blend (Soybean Oil, Palm Oil, Palm Kernel Oil),
> Salt, Whey (Milk), Vegetable Mono and Diglycerides, Polyglycerol Esters
> of Fatty Acids (Potassium Sorbate, Calcium Disodium EDTA), Used to
> Protect Quality, Soy Lecithin, Lactic Acid, Artificial Flavor, Vitamin A
> Palmitate, Beta Carotene (Color), Cholecalciferol (Vitamin D3).

None of those ingredients scare me, but "spread" tastes horrible. Butter
all the way, for me.

Cindy Hamilton

On 2016-10-29 4:57 AM, dsi1 wrote:

> When I was growing up we never used butter - just margarine. My guess
> is it was because it was cheaper although it was generally thought in
> America that butter would clog up your arteries. I guess that was a
> good enough reason to avoid the stuff. Does butter clog up arteries?
> Beats me but that's my story and I'm sticking to it!

My father loved butter and my mother hated it. She tried margarine in
the house, mainly for cost savings, but my father insisted on butter.
While I am not a big fan of margarine I think it has its place. I was
used to and preferred grilled cheese with margarine. It also worked
well for French toast. The original Buffalo wings were made with Franks
Hot Sauce and margarine, and I always made them that way. They are much
better with margarine than with butter.

"dsi1" wrote in message
...

On Friday, October 28, 2016 at 9:39:16 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, October 28, 2016 at 7:54:50 AM UTC-10, Tweetie Bird wrote:
> > On 10/27/2016 7:39 PM, Ed Pawlowski wrote:
> > > On 10/27/2016 5:29 PM, Tweetie Bird wrote:
> > >
> > >
> > >> We use
> > >> Country Crock in the tub for buttering toast and such.
> > >>
> > >> TB
> > >
> > > I never understood products like that. I'm sticking with butter
> > >
> > > http://smartlabel.countrycrock.com/p...10/ingredients
> > > versus
> > > Ingredients: Pasteurized Cream (Milk), Salt.
> > If I could convince my mom to switch back to butter I would do it in
> > half a heartbeat.
> >
> > TB
>
> My guess is that you're not going to convince the elderly that butter is
> better for their health if that's what they've got in their mind. I was
> certainly raised with the idea that butter was bad stuff. I don't mind
> eating a little butter because I don't wish to live forever. My daughter
> pretty much uses butter exclusively for her baking.
>
> ==========
>
> I know what I am getting with butter. Oh and as for the elderly, my
> grandmother and aunts used butter too
>
> If I want less fat I use less butter.
>
>
> --
> http://www.helpforheroes.org.uk

When I was growing up we never used butter - just margarine. My guess is it
was because it was cheaper although it was generally thought in America that
butter would clog up your arteries. I guess that was a good enough reason to
avoid the stuff. Does butter clog up arteries? Beats me but that's my story
and I'm sticking to it!

Tonight I had lemongrass chicken. It was a bit on the spicy side but
delicious!

https://www.amazon.com/photos/share/...2i630QuG1oRjsx

====================

Looks lovely)

I grew up with margarine too. Cheap I suppose, but since I left home,
always butter.



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

On Saturday, October 29, 2016 at 1:52:59 AM UTC-10, Gary wrote:
> dsi1 wrote:
> >
> > When I was growing up we never used butter - just margarine.
> > My guess is it was because it was cheaper although it was
> > generally thought in America that butter would clog up your
> > arteries. I guess that was a good enough reason to avoid the stuff.
>
> Same here. I grew up with margarine only. It *was* cheaper but
> I think some people (like my Mom) also thought is was healthier.
> I kept that thinking myself into my early adulthood.
>
> I only use butter now. For better or worse, it's more
> natural plus it tastes so much better. I try to look
> out for my body and the taste bud gang is part of my system.
> I always try to keep those kids happy. :-D

I was never a big fan of butter or margarine. We kept the stuff in the refrigerator and trying to apply it was an ordeal. These days I'll use spread but I'd probably use butter if it was spreadable. Most times it's not because we still keep it in the refrigerator. We keep it in the refrigerator because it gets too soft in the tropics.

On Saturday, October 29, 2016 at 4:26:39 AM UTC-10, Dave Smith wrote:
> On 2016-10-29 4:57 AM, dsi1 wrote:
>
> > When I was growing up we never used butter - just margarine. My guess
> > is it was because it was cheaper although it was generally thought in
> > America that butter would clog up your arteries. I guess that was a
> > good enough reason to avoid the stuff. Does butter clog up arteries?
> > Beats me but that's my story and I'm sticking to it!
>
> My father loved butter and my mother hated it. She tried margarine in
> the house, mainly for cost savings, but my father insisted on butter.
> While I am not a big fan of margarine I think it has its place. I was
> used to and preferred grilled cheese with margarine. It also worked
> well for French toast. The original Buffalo wings were made with Franks
> Hot Sauce and margarine, and I always made them that way. They are much
> better with margarine than with butter.

Like a lot of Asian households, my mom controlled the money so we got margarine. I've made wings with teriyaki sauce but not Buffalo wings. That's just as well since I don't keep margarine in the house - just spread. I'm not sure how Buffalo wings would turn out using a spread product. Probably not good.

"Ophelia" > wrote in message
...
> "dsi1" wrote in message

> Tonight I had lemongrass chicken. It was a bit on the spicy side but
> delicious!
>
> https://www.amazon.com/photos/share/...2i630QuG1oRjsx
>
> ====================
>
> Looks lovely)
>
> I grew up with margarine too. Cheap I suppose, but since I left home,
> always butter.

It looks very good.

Cheri

Ophelia wrote in rec.food.cooking:

> "Nancy2" wrote in message
> ...
>
> Frugal isn't being poor or cheap...it is using up all of what you are
> using....IOW, not being wasteful. I think recycling fits into that
> definition.
>
> N.
>
> =============
>
> I agree! I hate waste too.

Same here. I co-own the local Freecycle chapter (the real one, not the
freecycle.org stuff). Not as big as it once was (mostly due to Yahoo
changes to groups) but still trafficing a couple of hundred messages a
month. Guy just passed on some high end audio gear (home recording
shop, make your own music CD's). I just posted for a 12 cup coffee
maker to keep one out of landfill. I passed on 13 cans of cat food
(grain free, high end) that my cat won't eat. Passed on a high end
cable modem/router with wifi when I swapped to FIOS last month.

Picked up some excess butternut squash, all nicely cubed (person tried
it and didnt like it) and some freezer burned venison (for the dogs).

Thats this past month. It's about being green and finding uses for
things or if you don't have one, passing them on to another who can use
it. Like, I need to ask if anyone has babyfood jars with lids or
Talenti empty containers with lids. I use them for spices when we
order in bulk then split them down.

--

On Saturday, October 29, 2016 at 8:22:47 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, October 28, 2016 at 9:39:16 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Friday, October 28, 2016 at 7:54:50 AM UTC-10, Tweetie Bird wrote:
> > > On 10/27/2016 7:39 PM, Ed Pawlowski wrote:
> > > > On 10/27/2016 5:29 PM, Tweetie Bird wrote:
> > > >
> > > >
> > > >> We use
> > > >> Country Crock in the tub for buttering toast and such.
> > > >>
> > > >> TB
> > > >
> > > > I never understood products like that. I'm sticking with butter
> > > >
> > > > http://smartlabel.countrycrock.com/p...10/ingredients
> > > > versus
> > > > Ingredients: Pasteurized Cream (Milk), Salt.
> > > If I could convince my mom to switch back to butter I would do it in
> > > half a heartbeat.
> > >
> > > TB
> >
> > My guess is that you're not going to convince the elderly that butter is
> > better for their health if that's what they've got in their mind. I was
> > certainly raised with the idea that butter was bad stuff. I don't mind
> > eating a little butter because I don't wish to live forever. My daughter
> > pretty much uses butter exclusively for her baking.
> >
> > ==========
> >
> > I know what I am getting with butter. Oh and as for the elderly, my
> > grandmother and aunts used butter too
> >
> > If I want less fat I use less butter.
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> When I was growing up we never used butter - just margarine. My guess is it
> was because it was cheaper although it was generally thought in America that
> butter would clog up your arteries. I guess that was a good enough reason to
> avoid the stuff. Does butter clog up arteries? Beats me but that's my story
> and I'm sticking to it!
>
> Tonight I had lemongrass chicken. It was a bit on the spicy side but
> delicious!
>
> https://www.amazon.com/photos/share/...2i630QuG1oRjsx
>
> ====================
>
> Looks lovely)
>
> I grew up with margarine too. Cheap I suppose, but since I left home,
> always butter.
>
>
>
> --
> http://www.helpforheroes.org.uk

I was going to make some banana bread today. I had a bag of horrific rotten bananas that I stashed away for this purpose. It was a month old. It was also gone. Someone threw away my rotten stinkin' food. Looks like I'll have to start from square one again.

Next time I'll mash up some black bananas, add some sugar in, and ferment for a few days and make some bread using the mash. My goal is an intense banana bread - perhaps ridiculously so. Molasses will be involved, of course.

On Fri, 28 Oct 2016 12:59:13 -0700 (PDT), Nancy2
> wrote:

> Frugal isn't being poor or cheap...it is using up all of what you are
> using....IOW, not being wasteful. I think recycling fits into that
> definition.
>

Waste not, want not.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"dsi1" wrote in message
...

On Saturday, October 29, 2016 at 8:22:47 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, October 28, 2016 at 9:39:16 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Friday, October 28, 2016 at 7:54:50 AM UTC-10, Tweetie Bird wrote:
> > > On 10/27/2016 7:39 PM, Ed Pawlowski wrote:
> > > > On 10/27/2016 5:29 PM, Tweetie Bird wrote:
> > > >
> > > >
> > > >> We use
> > > >> Country Crock in the tub for buttering toast and such.
> > > >>
> > > >> TB
> > > >
> > > > I never understood products like that. I'm sticking with butter
> > > >
> > > > http://smartlabel.countrycrock.com/p...10/ingredients
> > > > versus
> > > > Ingredients: Pasteurized Cream (Milk), Salt.
> > > If I could convince my mom to switch back to butter I would do it in
> > > half a heartbeat.
> > >
> > > TB
> >
> > My guess is that you're not going to convince the elderly that butter is
> > better for their health if that's what they've got in their mind. I was
> > certainly raised with the idea that butter was bad stuff. I don't mind
> > eating a little butter because I don't wish to live forever. My daughter
> > pretty much uses butter exclusively for her baking.
> >
> > ==========
> >
> > I know what I am getting with butter. Oh and as for the elderly, my
> > grandmother and aunts used butter too
> >
> > If I want less fat I use less butter.
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> When I was growing up we never used butter - just margarine. My guess is
> it
> was because it was cheaper although it was generally thought in America
> that
> butter would clog up your arteries. I guess that was a good enough reason
> to
> avoid the stuff. Does butter clog up arteries? Beats me but that's my
> story
> and I'm sticking to it!
>
> Tonight I had lemongrass chicken. It was a bit on the spicy side but
> delicious!
>
> https://www.amazon.com/photos/share/...2i630QuG1oRjsx
>
> ====================
>
> Looks lovely)
>
> I grew up with margarine too. Cheap I suppose, but since I left home,
> always butter.
>
>
>
> --
> http://www.helpforheroes.org.uk

I was going to make some banana bread today. I had a bag of horrific rotten
bananas that I stashed away for this purpose. It was a month old. It was
also gone. Someone threw away my rotten stinkin' food. Looks like I'll have
to start from square one again.

Next time I'll mash up some black bananas, add some sugar in, and ferment
for a few days and make some bread using the mash. My goal is an intense
banana bread - perhaps ridiculously so. Molasses will be involved, of
course.

==================

Oh dear, you will need to have a word with 'someone' <g> I don't often make
banana bread but when I want to, I freeze the bananas. I know nothing about
fermenting the bananas!!



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

Ophelia > wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, October 29, 2016 at 8:22:47 AM UTC-10, Ophelia wrote:
>> "dsi1" wrote in message
>> ...
>>
>> On Friday, October 28, 2016 at 9:39:16 PM UTC-10, Ophelia wrote:
>>> "dsi1" wrote in message
>>> ...
>>>
>>> On Friday, October 28, 2016 at 7:54:50 AM UTC-10, Tweetie Bird wrote:
>>>> On 10/27/2016 7:39 PM, Ed Pawlowski wrote:
>>>>> On 10/27/2016 5:29 PM, Tweetie Bird wrote:
>>>>>
>>>>>
>>>>>> We use
>>>>>> Country Crock in the tub for buttering toast and such.
>>>>>>
>>>>>> TB
>>>>>
>>>>> I never understood products like that. I'm sticking with butter
>>>>>
>>>>> http://smartlabel.countrycrock.com/p...10/ingredients
>>>>> versus
>>>>> Ingredients: Pasteurized Cream (Milk), Salt.
>>>> If I could convince my mom to switch back to butter I would do it in
>>>> half a heartbeat.
>>>>
>>>> TB
>>>
>>> My guess is that you're not going to convince the elderly that butter is
>>> better for their health if that's what they've got in their mind. I was
>>> certainly raised with the idea that butter was bad stuff. I don't mind
>>> eating a little butter because I don't wish to live forever. My daughter
>>> pretty much uses butter exclusively for her baking.
>>>
>>> ==========
>>>
>>> I know what I am getting with butter. Oh and as for the elderly, my
>>> grandmother and aunts used butter too
>>>
>>> If I want less fat I use less butter.
>>>
>>>
>>> --
>>> http://www.helpforheroes.org.uk
>>
>> When I was growing up we never used butter - just margarine. My guess is
>> it
>> was because it was cheaper although it was generally thought in America
>> that
>> butter would clog up your arteries. I guess that was a good enough reason
>> to
>> avoid the stuff. Does butter clog up arteries? Beats me but that's my
>> story
>> and I'm sticking to it!
>>
>> Tonight I had lemongrass chicken. It was a bit on the spicy side but
>> delicious!
>>
>> https://www.amazon.com/photos/share/...2i630QuG1oRjsx
>>
>> ====================
>>
>> Looks lovely)
>>
>> I grew up with margarine too. Cheap I suppose, but since I left home,
>> always butter.
>>
>>
>>
>> --
>> http://www.helpforheroes.org.uk
>
> I was going to make some banana bread today. I had a bag of horrific rotten
> bananas that I stashed away for this purpose. It was a month old. It was
> also gone. Someone threw away my rotten stinkin' food. Looks like I'll have
> to start from square one again.
>
> Next time I'll mash up some black bananas, add some sugar in, and ferment
> for a few days and make some bread using the mash. My goal is an intense
> banana bread - perhaps ridiculously so. Molasses will be involved, of
> course.
>
> ==================
>
> Oh dear, you will need to have a word with 'someone' <g> I don't often make
> banana bread but when I want to, I freeze the bananas. I know nothing about
> fermenting the bananas!!
>
>
>

Do you freeze yours with or without the peels on? I used to throw them in
the freezer as-is, until I heard a tip to peel them before freezing and
I've never looked back! I make a lot of banana bread (and muffins) and I
love having banana mash on hand when I'm requested to make banana bread
*right now*.

--
jinx the minx

"jinx the minx" wrote in message
...

> I was going to make some banana bread today. I had a bag of horrific
> rotten
> bananas that I stashed away for this purpose. It was a month old. It was
> also gone. Someone threw away my rotten stinkin' food. Looks like I'll
> have
> to start from square one again.
>
> Next time I'll mash up some black bananas, add some sugar in, and ferment
> for a few days and make some bread using the mash. My goal is an intense
> banana bread - perhaps ridiculously so. Molasses will be involved, of
> course.
>
> ==================
>
> Oh dear, you will need to have a word with 'someone' <g> I don't often
> make
> banana bread but when I want to, I freeze the bananas. I know nothing
> about
> fermenting the bananas!!
>
>
>

Do you freeze yours with or without the peels on? I used to throw them in
the freezer as-is, until I heard a tip to peel them before freezing and
I've never looked back! I make a lot of banana bread (and muffins) and I
love having banana mash on hand when I'm requested to make banana bread
*right now*.

jinx the minx

=====================

I just put them in the freezer with peel on! It never occurred to me to
peel them first.

Do you mash it before you freeze it?


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

jinx the minx wrote in rec.food.cooking:

> Ophelia > wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Saturday, October 29, 2016 at 8:22:47 AM UTC-10, Ophelia wrote:
> >> "dsi1" wrote in message
> >> ...
> >>
> >> On Friday, October 28, 2016 at 9:39:16 PM UTC-10, Ophelia wrote:
> >>> "dsi1" wrote in message
> >>> ...
> >>>
> >>> On Friday, October 28, 2016 at 7:54:50 AM UTC-10, Tweetie Bird
> wrote: >>>> On 10/27/2016 7:39 PM, Ed Pawlowski wrote:
> >>>>> On 10/27/2016 5:29 PM, Tweetie Bird wrote:
> >>>>>
> >>>>>
> >>>>>> We use
> >>>>>> Country Crock in the tub for buttering toast and such.
> >>>>>>
> >>>>>> TB
> >>>>>
> >>>>> I never understood products like that. I'm sticking with butter
> >>>>>
> >>>>> http://smartlabel.countrycrock.com/p...10/ingredients
> >>>>> versus
> >>>>> Ingredients: Pasteurized Cream (Milk), Salt.
> >>>> If I could convince my mom to switch back to butter I would do
> it in >>>> half a heartbeat.
> >>>>
> >>>> TB
> >>>
> >>> My guess is that you're not going to convince the elderly that
> butter is >>> better for their health if that's what they've got in
> their mind. I was >>> certainly raised with the idea that butter was
> bad stuff. I don't mind >>> eating a little butter because I don't
> wish to live forever. My daughter >>> pretty much uses butter
> exclusively for her baking. >>>
> >>> ==========
> >>>
> >>> I know what I am getting with butter. Oh and as for the elderly,
> my >>> grandmother and aunts used butter too
> >>>
> >>> If I want less fat I use less butter.
> >>>
> >>>
> >>> --
> >>> http://www.helpforheroes.org.uk
> >>
> >> When I was growing up we never used butter - just margarine. My
> guess is >> it
> >> was because it was cheaper although it was generally thought in
> America >> that
> >> butter would clog up your arteries. I guess that was a good enough
> reason >> to
> >> avoid the stuff. Does butter clog up arteries? Beats me but that's
> my >> story
> >> and I'm sticking to it!
> >>
> >> Tonight I had lemongrass chicken. It was a bit on the spicy side
> but >> delicious!
> >>
> >>
> https://www.amazon.com/photos/share/...GmlS9w2hp2i630
> QuG1oRjsx >> >> ====================
> >>
> >> Looks lovely)
> >>
> >> I grew up with margarine too. Cheap I suppose, but since I left
> home, >> always butter.
> >>
> >>
> >>
> >> --
> >> http://www.helpforheroes.org.uk
> >
> > I was going to make some banana bread today. I had a bag of
> > horrific rotten bananas that I stashed away for this purpose. It
> > was a month old. It was also gone. Someone threw away my rotten
> > stinkin' food. Looks like I'll have to start from square one again.
> >
> > Next time I'll mash up some black bananas, add some sugar in, and
> > ferment for a few days and make some bread using the mash. My goal
> > is an intense banana bread - perhaps ridiculously so. Molasses will
> > be involved, of course.
> >
> > ==================
> >
> > Oh dear, you will need to have a word with 'someone' <g> I don't
> > often make banana bread but when I want to, I freeze the bananas.
> > I know nothing about fermenting the bananas!!
> >
> >
> >
>
> Do you freeze yours with or without the peels on? I used to throw
> them in the freezer as-is, until I heard a tip to peel them before
> freezing and I've never looked back! I make a lot of banana bread
> (and muffins) and I love having banana mash on hand when I'm
> requested to make banana bread *right now*.

I peel then freeze them when they start going brown enough to be better
for bread levels. Use a ziplock baggie and you can mash them un right
in there.

On the fermenting them, not sure if that was a joke or not.

--

Ophelia wrote in rec.food.cooking:

> "jinx the minx" wrote in message
> -septe
> mber.org...
>
> > I was going to make some banana bread today. I had a bag of
> > horrific rotten bananas that I stashed away for this purpose. It
> > was a month old. It was also gone. Someone threw away my rotten
> > stinkin' food. Looks like I'll have to start from square one again.
> >
> > Next time I'll mash up some black bananas, add some sugar in, and
> > ferment for a few days and make some bread using the mash. My goal
> > is an intense banana bread - perhaps ridiculously so. Molasses will
> > be involved, of course.
> >
> > ==================
> >
> >Oh dear, you will need to have a word with 'someone' <g> I don't
> often make
> > banana bread but when I want to, I freeze the bananas. I know
> > nothing about fermenting the bananas!!
> >
> >
> >
>
> Do you freeze yours with or without the peels on? I used to throw
> them in the freezer as-is, until I heard a tip to peel them before
> freezing and I've never looked back! I make a lot of banana bread
> (and muffins) and I love having banana mash on hand when I'm
> requested to make banana bread *right now*.
>
> jinx the minx
>
> =====================
>
> I just put them in the freezer with peel on! It never occurred to me
> to peel them first.
>
> Do you mash it before you freeze it?

Just peel and use a ziplock baggie, mashes by hand with no cleanup
required.

--

sf wrote in rec.food.cooking:

> On Fri, 28 Oct 2016 12:59:13 -0700 (PDT), Nancy2
> > wrote:
>
> > Frugal isn't being poor or cheap...it is using up all of what you
> > are using....IOW, not being wasteful. I think recycling fits into
> > that definition.
> >
>
> Waste not, want not.

Correct. I just found a lady who wants the empties from the little
indulgence order I get for me and Charlotte. Nice wide mouth purple
containers with lids used for bath salts.

She mixes her own with epsom salts and various other things then prints
her own little labels for them and gifts them to friends at Christmas
time.

--

"cshenk" wrote in message
...

Ophelia wrote in rec.food.cooking:

> "jinx the minx" wrote in message
> -septe
> mber.org...
>
> > I was going to make some banana bread today. I had a bag of
> > horrific rotten bananas that I stashed away for this purpose. It
> > was a month old. It was also gone. Someone threw away my rotten
> > stinkin' food. Looks like I'll have to start from square one again.
> >
> > Next time I'll mash up some black bananas, add some sugar in, and
> > ferment for a few days and make some bread using the mash. My goal
> > is an intense banana bread - perhaps ridiculously so. Molasses will
> > be involved, of course.
> >
> > ==================
> >
> >Oh dear, you will need to have a word with 'someone' <g> I don't
> often make
> > banana bread but when I want to, I freeze the bananas. I know
> > nothing about fermenting the bananas!!
> >
> >
> >
>
> Do you freeze yours with or without the peels on? I used to throw
> them in the freezer as-is, until I heard a tip to peel them before
> freezing and I've never looked back! I make a lot of banana bread
> (and muffins) and I love having banana mash on hand when I'm
> requested to make banana bread *right now*.
>
> jinx the minx
>
> =====================
>
> I just put them in the freezer with peel on! It never occurred to me
> to peel them first.
>
> Do you mash it before you freeze it?

Just peel and use a ziplock baggie, mashes by hand with no cleanup
required.

==========

Ok, thanks.

--

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

Ophelia > wrote:
> "jinx the minx" wrote in message
> ...
>
>> I was going to make some banana bread today. I had a bag of horrific
>> rotten
>> bananas that I stashed away for this purpose. It was a month old. It was
>> also gone. Someone threw away my rotten stinkin' food. Looks like I'll
>> have
>> to start from square one again.
>>
>> Next time I'll mash up some black bananas, add some sugar in, and ferment
>> for a few days and make some bread using the mash. My goal is an intense
>> banana bread - perhaps ridiculously so. Molasses will be involved, of
>> course.
>>
>> ==================
>>
>> Oh dear, you will need to have a word with 'someone' <g> I don't often
>> make
>> banana bread but when I want to, I freeze the bananas. I know nothing
>> about
>> fermenting the bananas!!
>>
>>
>>
>
> Do you freeze yours with or without the peels on? I used to throw them in
> the freezer as-is, until I heard a tip to peel them before freezing and
> I've never looked back! I make a lot of banana bread (and muffins) and I
> love having banana mash on hand when I'm requested to make banana bread
> *right now*.
>
> jinx the minx
>
> =====================
>
> I just put them in the freezer with peel on! It never occurred to me to
> peel them first.
>
> Do you mash it before you freeze it?
>
>

No, I just peel them, break them in half and stick them in a ziploc freezer
bag. I usually put 2-3 to a bag (depending how big they are) so I just
have to take out one bag each time I make it. Lately though I've been
making my bread with less over-ripe bananas (1 slightly over-ripe, 1
regular ripe) because I have a family member in town alone on an extended
stay and he likes it less sweet. I also add some ground flax to it.

--
jinx the minx

"jinx the minx" wrote in message
...

Ophelia > wrote:
> "jinx the minx" wrote in message
> ...
>
>> I was going to make some banana bread today. I had a bag of horrific
>> rotten
>> bananas that I stashed away for this purpose. It was a month old. It was
>> also gone. Someone threw away my rotten stinkin' food. Looks like I'll
>> have
>> to start from square one again.
>>
>> Next time I'll mash up some black bananas, add some sugar in, and ferment
>> for a few days and make some bread using the mash. My goal is an intense
>> banana bread - perhaps ridiculously so. Molasses will be involved, of
>> course.
>>
>> ==================
>>
>> Oh dear, you will need to have a word with 'someone' <g> I don't often
>> make
>> banana bread but when I want to, I freeze the bananas. I know nothing
>> about
>> fermenting the bananas!!
>>
>>
>>
>
> Do you freeze yours with or without the peels on? I used to throw them in
> the freezer as-is, until I heard a tip to peel them before freezing and
> I've never looked back! I make a lot of banana bread (and muffins) and I
> love having banana mash on hand when I'm requested to make banana bread
> *right now*.
>
> jinx the minx
>
> =====================
>
> I just put them in the freezer with peel on! It never occurred to me to
> peel them first.
>
> Do you mash it before you freeze it?
>
>

No, I just peel them, break them in half and stick them in a ziploc freezer
bag. I usually put 2-3 to a bag (depending how big they are) so I just
have to take out one bag each time I make it. Lately though I've been
making my bread with less over-ripe bananas (1 slightly over-ripe, 1
regular ripe) because I have a family member in town alone on an extended
stay and he likes it less sweet. I also add some ground flax to it.


jinx the minx

============

Thanks! The bananas I put in the freezer go black. Does the peeled fruit
go black?

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

Ophelia wrote in rec.food.cooking:

> "jinx the minx" wrote in message
> -sept
> ember.org...
>
> Ophelia > wrote:
> > "jinx the minx" wrote in message
> > -sep
> > tember.org...
> >
> > > I was going to make some banana bread today. I had a bag of
> > > horrific rotten
> > > bananas that I stashed away for this purpose. It was a month old.
> > > It was also gone. Someone threw away my rotten stinkin' food.
> > > Looks like I'll have
> > > to start from square one again.
> > >
> > > Next time I'll mash up some black bananas, add some sugar in, and
> > > ferment for a few days and make some bread using the mash. My
> > > goal is an intense banana bread - perhaps ridiculously so.
> > > Molasses will be involved, of course.
> > >
> > > ==================
> > >
> >>Oh dear, you will need to have a word with 'someone' <g> I don't
> often
> > > make
> > > banana bread but when I want to, I freeze the bananas. I know
> > > nothing about
> > > fermenting the bananas!!
> > >
> > >
> > >
> >
> > Do you freeze yours with or without the peels on? I used to throw
> > them in the freezer as-is, until I heard a tip to peel them before
> > freezing and I've never looked back! I make a lot of banana bread
> > (and muffins) and I love having banana mash on hand when I'm
> > requested to make banana bread *right now*.
> >
> > jinx the minx
> >
> > =====================
> >
> > I just put them in the freezer with peel on! It never occurred to
> > me to peel them first.
> >
> > Do you mash it before you freeze it?
> >
> >
>
> No, I just peel them, break them in half and stick them in a ziploc
> freezer bag. I usually put 2-3 to a bag (depending how big they are)
> so I just have to take out one bag each time I make it. Lately
> though I've been making my bread with less over-ripe bananas (1
> slightly over-ripe, 1 regular ripe) because I have a family member in
> town alone on an extended stay and he likes it less sweet. I also
> add some ground flax to it.
>
>
> jinx the minx
>
> ============
>
> Thanks! The bananas I put in the freezer go black. Does the peeled
> fruit go black?
>
> -- .
> http://www.helpforheroes.org.uk

Brown yes but not noted actual black. Harmless though. Safe and it's
sort of the sugars doing their thing there. Not unsafe.



--

"cshenk" wrote in message
...

Ophelia wrote in rec.food.cooking:

> "jinx the minx" wrote in message
> -sept
> ember.org...
>
> Ophelia > wrote:
> > "jinx the minx" wrote in message
> > -sep
> > tember.org...
> >
> > > I was going to make some banana bread today. I had a bag of
> > > horrific rotten
> > > bananas that I stashed away for this purpose. It was a month old.
> > > It was also gone. Someone threw away my rotten stinkin' food.
> > > Looks like I'll have
> > > to start from square one again.
> > >
> > > Next time I'll mash up some black bananas, add some sugar in, and
> > > ferment for a few days and make some bread using the mash. My
> > > goal is an intense banana bread - perhaps ridiculously so.
> > > Molasses will be involved, of course.
> > >
> > > ==================
> > >
> >>Oh dear, you will need to have a word with 'someone' <g> I don't
> often
> > > make
> > > banana bread but when I want to, I freeze the bananas. I know
> > > nothing about
> > > fermenting the bananas!!
> > >
> > >
> > >
> >
> > Do you freeze yours with or without the peels on? I used to throw
> > them in the freezer as-is, until I heard a tip to peel them before
> > freezing and I've never looked back! I make a lot of banana bread
> > (and muffins) and I love having banana mash on hand when I'm
> > requested to make banana bread *right now*.
> >
> > jinx the minx
> >
> > =====================
> >
> > I just put them in the freezer with peel on! It never occurred to
> > me to peel them first.
> >
> > Do you mash it before you freeze it?
> >
> >
>
> No, I just peel them, break them in half and stick them in a ziploc
> freezer bag. I usually put 2-3 to a bag (depending how big they are)
> so I just have to take out one bag each time I make it. Lately
> though I've been making my bread with less over-ripe bananas (1
> slightly over-ripe, 1 regular ripe) because I have a family member in
> town alone on an extended stay and he likes it less sweet. I also
> add some ground flax to it.
>
>
> jinx the minx
>
> ============
>
> Thanks! The bananas I put in the freezer go black. Does the peeled
> fruit go black?
>
> -- .
> http://www.helpforheroes.org.uk

Brown yes but not noted actual black. Harmless though. Safe and it's
sort of the sugars doing their thing there. Not unsafe.

==============

Interesting, thanks



--

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

On Saturday, October 29, 2016 at 9:14:57 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, October 29, 2016 at 8:22:47 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Friday, October 28, 2016 at 9:39:16 PM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Friday, October 28, 2016 at 7:54:50 AM UTC-10, Tweetie Bird wrote:
> > > > On 10/27/2016 7:39 PM, Ed Pawlowski wrote:
> > > > > On 10/27/2016 5:29 PM, Tweetie Bird wrote:
> > > > >
> > > > >
> > > > >> We use
> > > > >> Country Crock in the tub for buttering toast and such.
> > > > >>
> > > > >> TB
> > > > >
> > > > > I never understood products like that. I'm sticking with butter
> > > > >
> > > > > http://smartlabel.countrycrock.com/p...10/ingredients
> > > > > versus
> > > > > Ingredients: Pasteurized Cream (Milk), Salt.
> > > > If I could convince my mom to switch back to butter I would do it in
> > > > half a heartbeat.
> > > >
> > > > TB
> > >
> > > My guess is that you're not going to convince the elderly that butter is
> > > better for their health if that's what they've got in their mind. I was
> > > certainly raised with the idea that butter was bad stuff. I don't mind
> > > eating a little butter because I don't wish to live forever. My daughter
> > > pretty much uses butter exclusively for her baking.
> > >
> > > ==========
> > >
> > > I know what I am getting with butter. Oh and as for the elderly, my
> > > grandmother and aunts used butter too
> > >
> > > If I want less fat I use less butter.
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > When I was growing up we never used butter - just margarine. My guess is
> > it
> > was because it was cheaper although it was generally thought in America
> > that
> > butter would clog up your arteries. I guess that was a good enough reason
> > to
> > avoid the stuff. Does butter clog up arteries? Beats me but that's my
> > story
> > and I'm sticking to it!
> >
> > Tonight I had lemongrass chicken. It was a bit on the spicy side but
> > delicious!
> >
> > https://www.amazon.com/photos/share/...2i630QuG1oRjsx
> >
> > ====================
> >
> > Looks lovely)
> >
> > I grew up with margarine too. Cheap I suppose, but since I left home,
> > always butter.
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> I was going to make some banana bread today. I had a bag of horrific rotten
> bananas that I stashed away for this purpose. It was a month old. It was
> also gone. Someone threw away my rotten stinkin' food. Looks like I'll have
> to start from square one again.
>
> Next time I'll mash up some black bananas, add some sugar in, and ferment
> for a few days and make some bread using the mash. My goal is an intense
> banana bread - perhaps ridiculously so. Molasses will be involved, of
> course.
>
> ==================
>
> Oh dear, you will need to have a word with 'someone' <g> I don't often make
> banana bread but when I want to, I freeze the bananas. I know nothing about
> fermenting the bananas!!
>
>
>
> --
> http://www.helpforheroes.org.uk

I haven't frozen any of my bananas but evidently other people do. If you wait long enough the banana peels will just disintegrate when you touch it. Hoo boy! The enzymes in the banana converts the starches into sugars and then the sugars are converted into alcohol by the yeast strains in the air. My guess is that the sweet spot is just when the banana starts producing alcohol.

https://veronicascornucopia.com/2009...rripe-bananas/

"dsi1" wrote in message
...


I haven't frozen any of my bananas but evidently other people do. If you
wait long enough the banana peels will just disintegrate when you touch it.
Hoo boy! The enzymes in the banana converts the starches into sugars and
then the sugars are converted into alcohol by the yeast strains in the air.
My guess is that the sweet spot is just when the banana starts producing
alcohol.

https://veronicascornucopia.com/2009...rripe-bananas/

===================

I would be afraid to be poisoned!

I save my bananas in the same way outlined in that piece.

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

On Tuesday, November 1, 2016 at 7:38:52 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
>
> I haven't frozen any of my bananas but evidently other people do. If you
> wait long enough the banana peels will just disintegrate when you touch it.
> Hoo boy! The enzymes in the banana converts the starches into sugars and
> then the sugars are converted into alcohol by the yeast strains in the air.
> My guess is that the sweet spot is just when the banana starts producing
> alcohol.
>
> https://veronicascornucopia.com/2009...rripe-bananas/
>
> ===================
>
> I would be afraid to be poisoned!
>
> I save my bananas in the same way outlined in that piece.
>
> --
> http://www.helpforheroes.org.uk

I can appreciate your concern. I wouldn't recommend that anybody do some of the things I do.

"dsi1" wrote in message
...

On Tuesday, November 1, 2016 at 7:38:52 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
>
> I haven't frozen any of my bananas but evidently other people do. If you
> wait long enough the banana peels will just disintegrate when you touch
> it.
> Hoo boy! The enzymes in the banana converts the starches into sugars and
> then the sugars are converted into alcohol by the yeast strains in the
> air.
> My guess is that the sweet spot is just when the banana starts producing
> alcohol.
>
> https://veronicascornucopia.com/2009...rripe-bananas/
>
> ===================
>
> I would be afraid to be poisoned!
>
> I save my bananas in the same way outlined in that piece.
>
> --
> http://www.helpforheroes.org.uk

I can appreciate your concern. I wouldn't recommend that anybody do some of
the things I do.

====================

Hmm what kind of things?



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

On Tuesday, November 1, 2016 at 8:12:23 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, November 1, 2016 at 7:38:52 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> >
> > I haven't frozen any of my bananas but evidently other people do. If you
> > wait long enough the banana peels will just disintegrate when you touch
> > it.
> > Hoo boy! The enzymes in the banana converts the starches into sugars and
> > then the sugars are converted into alcohol by the yeast strains in the
> > air.
> > My guess is that the sweet spot is just when the banana starts producing
> > alcohol.
> >
> > https://veronicascornucopia.com/2009...rripe-bananas/
> >
> > ===================
> >
> > I would be afraid to be poisoned!
> >
> > I save my bananas in the same way outlined in that piece.
> >
> > --
> > http://www.helpforheroes.org.uk
>
> I can appreciate your concern. I wouldn't recommend that anybody do some of
> the things I do.
>
> ====================
>
> Hmm what kind of things?
>
>
>
> --
> http://www.helpforheroes.org.uk

Well, I changed the wheel cylinders on my truck recently. To bleed the cylinders you need two people or a special setup. I just cracked open the bleeder valve and when the brake fluid flowed out, closed it down. That was it - done. I don't recommend that anybody do this unless you know what you're doing.

This morning I made some corned beef hash and corn bread. The corned beef hash was made with two cans of potatoes, dehydrated onions, and one can of Palm canned corn beef. The corn bread was made with Marie Callender's cornbread mix to which some canned corn was added. I'd say it was a pretty good meal.

https://www.amazon.com/photos/share/...vVNa0UZZWfXtWS

"dsi1" wrote in message
...

On Tuesday, November 1, 2016 at 8:12:23 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, November 1, 2016 at 7:38:52 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> >
> > I haven't frozen any of my bananas but evidently other people do. If you
> > wait long enough the banana peels will just disintegrate when you touch
> > it.
> > Hoo boy! The enzymes in the banana converts the starches into sugars and
> > then the sugars are converted into alcohol by the yeast strains in the
> > air.
> > My guess is that the sweet spot is just when the banana starts producing
> > alcohol.
> >
> > https://veronicascornucopia.com/2009...rripe-bananas/
> >
> > ===================
> >
> > I would be afraid to be poisoned!
> >
> > I save my bananas in the same way outlined in that piece.
> >
> > --
> > http://www.helpforheroes.org.uk
>
> I can appreciate your concern. I wouldn't recommend that anybody do some
> of
> the things I do.
>
> ====================
>
> Hmm what kind of things?
>
>
>
> --
> http://www.helpforheroes.org.uk

Well, I changed the wheel cylinders on my truck recently. To bleed the
cylinders you need two people or a special setup. I just cracked open the
bleeder valve and when the brake fluid flowed out, closed it down. That was
it - done. I don't recommend that anybody do this unless you know what
you're doing.

Heh I hardly know what it is let alone try to do it ... <g>

This morning I made some corned beef hash and corn bread. The corned beef
hash was made with two cans of potatoes, dehydrated onions, and one can of
Palm canned corn beef. The corn bread was made with Marie Callender's
cornbread mix to which some canned corn was added. I'd say it was a pretty
good meal.

https://www.amazon.com/photos/share/...vVNa0UZZWfXtWS


Oooh that looks good You used dehy onions? What liquid was there to
rehy them?



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

On Tuesday, November 1, 2016 at 10:55:40 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, November 1, 2016 at 8:12:23 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Tuesday, November 1, 2016 at 7:38:52 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > >
> > > I haven't frozen any of my bananas but evidently other people do. If you
> > > wait long enough the banana peels will just disintegrate when you touch
> > > it.
> > > Hoo boy! The enzymes in the banana converts the starches into sugars and
> > > then the sugars are converted into alcohol by the yeast strains in the
> > > air.
> > > My guess is that the sweet spot is just when the banana starts producing
> > > alcohol.
> > >
> > > https://veronicascornucopia.com/2009...rripe-bananas/
> > >
> > > ===================
> > >
> > > I would be afraid to be poisoned!
> > >
> > > I save my bananas in the same way outlined in that piece.
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > I can appreciate your concern. I wouldn't recommend that anybody do some
> > of
> > the things I do.
> >
> > ====================
> >
> > Hmm what kind of things?
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> Well, I changed the wheel cylinders on my truck recently. To bleed the
> cylinders you need two people or a special setup. I just cracked open the
> bleeder valve and when the brake fluid flowed out, closed it down. That was
> it - done. I don't recommend that anybody do this unless you know what
> you're doing.
>
> Heh I hardly know what it is let alone try to do it ... <g>
>
> This morning I made some corned beef hash and corn bread. The corned beef
> hash was made with two cans of potatoes, dehydrated onions, and one can of
> Palm canned corn beef. The corn bread was made with Marie Callender's
> cornbread mix to which some canned corn was added. I'd say it was a pretty
> good meal.
>
> https://www.amazon.com/photos/share/...vVNa0UZZWfXtWS
>
>
> Oooh that looks good You used dehy onions? What liquid was there to
> rehy them?
>
>
>
> --
> http://www.helpforheroes.org.uk

There was enough liquid in the potatoes to steam the onions. I prefer hash made with canned corned beef anyway. I don't like corned beef hash with coriander, cloves, and pickling spices. That's not right!

"dsi1" wrote in message
...

On Tuesday, November 1, 2016 at 10:55:40 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, November 1, 2016 at 8:12:23 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Tuesday, November 1, 2016 at 7:38:52 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > >
> > > I haven't frozen any of my bananas but evidently other people do. If
> > > you
> > > wait long enough the banana peels will just disintegrate when you
> > > touch
> > > it.
> > > Hoo boy! The enzymes in the banana converts the starches into sugars
> > > and
> > > then the sugars are converted into alcohol by the yeast strains in the
> > > air.
> > > My guess is that the sweet spot is just when the banana starts
> > > producing
> > > alcohol.
> > >
> > > https://veronicascornucopia.com/2009...rripe-bananas/
> > >
> > > ===================
> > >
> > > I would be afraid to be poisoned!
> > >
> > > I save my bananas in the same way outlined in that piece.
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > I can appreciate your concern. I wouldn't recommend that anybody do some
> > of
> > the things I do.
> >
> > ====================
> >
> > Hmm what kind of things?
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> Well, I changed the wheel cylinders on my truck recently. To bleed the
> cylinders you need two people or a special setup. I just cracked open the
> bleeder valve and when the brake fluid flowed out, closed it down. That
> was
> it - done. I don't recommend that anybody do this unless you know what
> you're doing.
>
> Heh I hardly know what it is let alone try to do it ... <g>
>
> This morning I made some corned beef hash and corn bread. The corned beef
> hash was made with two cans of potatoes, dehydrated onions, and one can of
> Palm canned corn beef. The corn bread was made with Marie Callender's
> cornbread mix to which some canned corn was added. I'd say it was a pretty
> good meal.
>
> https://www.amazon.com/photos/share/...vVNa0UZZWfXtWS
>
>
> Oooh that looks good You used dehy onions? What liquid was there to
> rehy them?
>
>
>
> --
> http://www.helpforheroes.org.uk

There was enough liquid in the potatoes to steam the onions. I prefer hash
made with canned corned beef anyway. I don't like corned beef hash with
coriander, cloves, and pickling spices. That's not right!

=====================

That wouldn't be popular here either)



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

On Wed, 2 Nov 2016 07:50:03 -0700 (PDT), dsi1 >
wrote:

>I prefer hash made with canned corned beef anyway.
>I don't like corned beef hash with coriander, cloves,
>and pickling spices. That's not right!

Huh? It's very obvious that you've never prepared corned beef, which
is why you prefer canned (Alpo). Normal brained folks remove those
whole spices after simmering (rinse), before eating. I always discard
those old spent spices as soon as I open the package and use new/fresh
in a screened infuser... available in different sizes... everyone who
actually cooks has some:
https://www.amazon.com/s/ref=nb_sb_n...+garni+infuser

On Wednesday, November 2, 2016 at 6:01:50 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, November 1, 2016 at 10:55:40 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Tuesday, November 1, 2016 at 8:12:23 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Tuesday, November 1, 2016 at 7:38:52 AM UTC-10, Ophelia wrote:
> > > > "dsi1" wrote in message
> > > > ...
> > > >
> > > >
> > > > I haven't frozen any of my bananas but evidently other people do. If
> > > > you
> > > > wait long enough the banana peels will just disintegrate when you
> > > > touch
> > > > it.
> > > > Hoo boy! The enzymes in the banana converts the starches into sugars
> > > > and
> > > > then the sugars are converted into alcohol by the yeast strains in the
> > > > air.
> > > > My guess is that the sweet spot is just when the banana starts
> > > > producing
> > > > alcohol.
> > > >
> > > > https://veronicascornucopia.com/2009...rripe-bananas/
> > > >
> > > > ===================
> > > >
> > > > I would be afraid to be poisoned!
> > > >
> > > > I save my bananas in the same way outlined in that piece.
> > > >
> > > > --
> > > > http://www.helpforheroes.org.uk
> > >
> > > I can appreciate your concern. I wouldn't recommend that anybody do some
> > > of
> > > the things I do.
> > >
> > > ====================
> > >
> > > Hmm what kind of things?
> > >
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > Well, I changed the wheel cylinders on my truck recently. To bleed the
> > cylinders you need two people or a special setup. I just cracked open the
> > bleeder valve and when the brake fluid flowed out, closed it down. That
> > was
> > it - done. I don't recommend that anybody do this unless you know what
> > you're doing.
> >
> > Heh I hardly know what it is let alone try to do it ... <g>
> >
> > This morning I made some corned beef hash and corn bread. The corned beef
> > hash was made with two cans of potatoes, dehydrated onions, and one can of
> > Palm canned corn beef. The corn bread was made with Marie Callender's
> > cornbread mix to which some canned corn was added. I'd say it was a pretty
> > good meal.
> >
> > https://www.amazon.com/photos/share/...vVNa0UZZWfXtWS
> >
> >
> > Oooh that looks good You used dehy onions? What liquid was there to
> > rehy them?
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> There was enough liquid in the potatoes to steam the onions. I prefer hash
> made with canned corned beef anyway. I don't like corned beef hash with
> coriander, cloves, and pickling spices. That's not right!
>
> =====================
>
> That wouldn't be popular here either)
>
>
>
> --
> http://www.helpforheroes.org.uk

The Brits know a thing or two about what's proper.

On Wednesday, November 2, 2016 at 6:41:52 AM UTC-10, Brooklyn1 wrote:
> On Wed, 2 Nov 2016 07:50:03 -0700 (PDT), dsi1 <dsi1yahoo.com>
> wrote:
>
> >I prefer hash made with canned corned beef anyway.
> >I don't like corned beef hash with coriander, cloves,
> >and pickling spices. That's not right!
>
> Huh? It's very obvious that you've never prepared corned beef, which
> is why you prefer canned (Alpo). Normal brained folks remove those
> whole spices after simmering (rinse), before eating. I always discard
> those old spent spices as soon as I open the package and use new/fresh
> in a screened infuser... available in different sizes... everyone who
> actually cooks has some:
> https://www.amazon.com/s/ref=nb_sb_n...+garni+infuser

I have nothing against pickling spices. I just don't like the flavor in corn beef hash. Obviously yoose never had a proper corned beef hash. We were at the Original Pancake House the other day. It's a fine establishment but the beef in the hash was boiled in pickling spices. That's not right and neither are you!

"dsi1" wrote in message
...

On Wednesday, November 2, 2016 at 6:01:50 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, November 1, 2016 at 10:55:40 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Tuesday, November 1, 2016 at 8:12:23 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Tuesday, November 1, 2016 at 7:38:52 AM UTC-10, Ophelia wrote:
> > > > "dsi1" wrote in message
> > > > ...
> > > >
> > > >
> > > > I haven't frozen any of my bananas but evidently other people do. If
> > > > you
> > > > wait long enough the banana peels will just disintegrate when you
> > > > touch
> > > > it.
> > > > Hoo boy! The enzymes in the banana converts the starches into sugars
> > > > and
> > > > then the sugars are converted into alcohol by the yeast strains in
> > > > the
> > > > air.
> > > > My guess is that the sweet spot is just when the banana starts
> > > > producing
> > > > alcohol.
> > > >
> > > > https://veronicascornucopia.com/2009...rripe-bananas/
> > > >
> > > > ===================
> > > >
> > > > I would be afraid to be poisoned!
> > > >
> > > > I save my bananas in the same way outlined in that piece.
> > > >
> > > > --
> > > > http://www.helpforheroes.org.uk
> > >
> > > I can appreciate your concern. I wouldn't recommend that anybody do
> > > some
> > > of
> > > the things I do.
> > >
> > > ====================
> > >
> > > Hmm what kind of things?
> > >
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > Well, I changed the wheel cylinders on my truck recently. To bleed the
> > cylinders you need two people or a special setup. I just cracked open
> > the
> > bleeder valve and when the brake fluid flowed out, closed it down. That
> > was
> > it - done. I don't recommend that anybody do this unless you know what
> > you're doing.
> >
> > Heh I hardly know what it is let alone try to do it ... <g>
> >
> > This morning I made some corned beef hash and corn bread. The corned
> > beef
> > hash was made with two cans of potatoes, dehydrated onions, and one can
> > of
> > Palm canned corn beef. The corn bread was made with Marie Callender's
> > cornbread mix to which some canned corn was added. I'd say it was a
> > pretty
> > good meal.
> >
> > https://www.amazon.com/photos/share/...vVNa0UZZWfXtWS
> >
> >
> > Oooh that looks good You used dehy onions? What liquid was there
> > to
> > rehy them?
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> There was enough liquid in the potatoes to steam the onions. I prefer hash
> made with canned corned beef anyway. I don't like corned beef hash with
> coriander, cloves, and pickling spices. That's not right!
>
> =====================
>
> That wouldn't be popular here either)
>
>


The Brits know a thing or two about what's proper.
===============

LOL I said 'popular'!!!


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

On Wednesday, November 2, 2016 at 8:23:11 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, November 2, 2016 at 6:01:50 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Tuesday, November 1, 2016 at 10:55:40 PM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Tuesday, November 1, 2016 at 8:12:23 AM UTC-10, Ophelia wrote:
> > > > "dsi1" wrote in message
> > > > ...
> > > >
> > > > On Tuesday, November 1, 2016 at 7:38:52 AM UTC-10, Ophelia wrote:
> > > > > "dsi1" wrote in message
> > > > > ...
> > > > >
> > > > >
> > > > > I haven't frozen any of my bananas but evidently other people do. If
> > > > > you
> > > > > wait long enough the banana peels will just disintegrate when you
> > > > > touch
> > > > > it.
> > > > > Hoo boy! The enzymes in the banana converts the starches into sugars
> > > > > and
> > > > > then the sugars are converted into alcohol by the yeast strains in
> > > > > the
> > > > > air.
> > > > > My guess is that the sweet spot is just when the banana starts
> > > > > producing
> > > > > alcohol.
> > > > >
> > > > > https://veronicascornucopia.com/2009...rripe-bananas/
> > > > >
> > > > > ===================
> > > > >
> > > > > I would be afraid to be poisoned!
> > > > >
> > > > > I save my bananas in the same way outlined in that piece.
> > > > >
> > > > > --
> > > > > http://www.helpforheroes.org.uk
> > > >
> > > > I can appreciate your concern. I wouldn't recommend that anybody do
> > > > some
> > > > of
> > > > the things I do.
> > > >
> > > > ====================
> > > >
> > > > Hmm what kind of things?
> > > >
> > > >
> > > >
> > > > --
> > > > http://www.helpforheroes.org.uk
> > >
> > > Well, I changed the wheel cylinders on my truck recently. To bleed the
> > > cylinders you need two people or a special setup. I just cracked open
> > > the
> > > bleeder valve and when the brake fluid flowed out, closed it down. That
> > > was
> > > it - done. I don't recommend that anybody do this unless you know what
> > > you're doing.
> > >
> > > Heh I hardly know what it is let alone try to do it ... <g>
> > >
> > > This morning I made some corned beef hash and corn bread. The corned
> > > beef
> > > hash was made with two cans of potatoes, dehydrated onions, and one can
> > > of
> > > Palm canned corn beef. The corn bread was made with Marie Callender's
> > > cornbread mix to which some canned corn was added. I'd say it was a
> > > pretty
> > > good meal.
> > >
> > > https://www.amazon.com/photos/share/...vVNa0UZZWfXtWS
> > >
> > >
> > > Oooh that looks good You used dehy onions? What liquid was there
> > > to
> > > rehy them?
> > >
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > There was enough liquid in the potatoes to steam the onions. I prefer hash
> > made with canned corned beef anyway. I don't like corned beef hash with
> > coriander, cloves, and pickling spices. That's not right!
> >
> > =====================
> >
> > That wouldn't be popular here either)
> >
> >
>
>
> The Brits know a thing or two about what's proper.
> ===============
>
> LOL I said 'popular'!!!
>
>
> --
> http://www.helpforheroes.org.uk

It's popular because it's proper. I suppose it could be proper because it is popular too but you didn't hear me say that.

"dsi1" wrote in message
...

On Wednesday, November 2, 2016 at 8:23:11 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, November 2, 2016 at 6:01:50 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Tuesday, November 1, 2016 at 10:55:40 PM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Tuesday, November 1, 2016 at 8:12:23 AM UTC-10, Ophelia wrote:
> > > > "dsi1" wrote in message
> > > > ...
> > > >
> > > > On Tuesday, November 1, 2016 at 7:38:52 AM UTC-10, Ophelia wrote:
> > > > > "dsi1" wrote in message
> > > > > ...
> > > > >
> > > > >
> > > > > I haven't frozen any of my bananas but evidently other people do.
> > > > > If
> > > > > you
> > > > > wait long enough the banana peels will just disintegrate when you
> > > > > touch
> > > > > it.
> > > > > Hoo boy! The enzymes in the banana converts the starches into
> > > > > sugars
> > > > > and
> > > > > then the sugars are converted into alcohol by the yeast strains in
> > > > > the
> > > > > air.
> > > > > My guess is that the sweet spot is just when the banana starts
> > > > > producing
> > > > > alcohol.
> > > > >
> > > > > https://veronicascornucopia.com/2009...rripe-bananas/
> > > > >
> > > > > ===================
> > > > >
> > > > > I would be afraid to be poisoned!
> > > > >
> > > > > I save my bananas in the same way outlined in that piece.
> > > > >
> > > > > --
> > > > > http://www.helpforheroes.org.uk
> > > >
> > > > I can appreciate your concern. I wouldn't recommend that anybody do
> > > > some
> > > > of
> > > > the things I do.
> > > >
> > > > ====================
> > > >
> > > > Hmm what kind of things?
> > > >
> > > >
> > > >
> > > > --
> > > > http://www.helpforheroes.org.uk
> > >
> > > Well, I changed the wheel cylinders on my truck recently. To bleed the
> > > cylinders you need two people or a special setup. I just cracked open
> > > the
> > > bleeder valve and when the brake fluid flowed out, closed it down.
> > > That
> > > was
> > > it - done. I don't recommend that anybody do this unless you know what
> > > you're doing.
> > >
> > > Heh I hardly know what it is let alone try to do it ...
> > > <g>
> > >
> > > This morning I made some corned beef hash and corn bread. The corned
> > > beef
> > > hash was made with two cans of potatoes, dehydrated onions, and one
> > > can
> > > of
> > > Palm canned corn beef. The corn bread was made with Marie Callender's
> > > cornbread mix to which some canned corn was added. I'd say it was a
> > > pretty
> > > good meal.
> > >
> > > https://www.amazon.com/photos/share/...vVNa0UZZWfXtWS
> > >
> > >
> > > Oooh that looks good You used dehy onions? What liquid was
> > > there
> > > to
> > > rehy them?
> > >
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > There was enough liquid in the potatoes to steam the onions. I prefer
> > hash
> > made with canned corned beef anyway. I don't like corned beef hash with
> > coriander, cloves, and pickling spices. That's not right!
> >
> > =====================
> >
> > That wouldn't be popular here either)
> >
> >
>
>
> The Brits know a thing or two about what's proper.
> ===============
>
> LOL I said 'popular'!!!
>
>
> --
> http://www.helpforheroes.org.uk

It's popular because it's proper. I suppose it could be proper because it is
popular too but you didn't hear me say that.

============================

I defer to your superior knowledge ;-)



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

On Wednesday, November 2, 2016 at 9:58:09 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, November 2, 2016 at 8:23:11 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Wednesday, November 2, 2016 at 6:01:50 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Tuesday, November 1, 2016 at 10:55:40 PM UTC-10, Ophelia wrote:
> > > > "dsi1" wrote in message
> > > > ...
> > > >
> > > > On Tuesday, November 1, 2016 at 8:12:23 AM UTC-10, Ophelia wrote:
> > > > > "dsi1" wrote in message
> > > > > ...
> > > > >
> > > > > On Tuesday, November 1, 2016 at 7:38:52 AM UTC-10, Ophelia wrote:
> > > > > > "dsi1" wrote in message
> > > > > > ...
> > > > > >
> > > > > >
> > > > > > I haven't frozen any of my bananas but evidently other people do.
> > > > > > If
> > > > > > you
> > > > > > wait long enough the banana peels will just disintegrate when you
> > > > > > touch
> > > > > > it.
> > > > > > Hoo boy! The enzymes in the banana converts the starches into
> > > > > > sugars
> > > > > > and
> > > > > > then the sugars are converted into alcohol by the yeast strains in
> > > > > > the
> > > > > > air.
> > > > > > My guess is that the sweet spot is just when the banana starts
> > > > > > producing
> > > > > > alcohol.
> > > > > >
> > > > > > https://veronicascornucopia.com/2009...rripe-bananas/
> > > > > >
> > > > > > ===================
> > > > > >
> > > > > > I would be afraid to be poisoned!
> > > > > >
> > > > > > I save my bananas in the same way outlined in that piece.
> > > > > >
> > > > > > --
> > > > > > http://www.helpforheroes.org.uk
> > > > >
> > > > > I can appreciate your concern. I wouldn't recommend that anybody do
> > > > > some
> > > > > of
> > > > > the things I do.
> > > > >
> > > > > ====================
> > > > >
> > > > > Hmm what kind of things?
> > > > >
> > > > >
> > > > >
> > > > > --
> > > > > http://www.helpforheroes.org.uk
> > > >
> > > > Well, I changed the wheel cylinders on my truck recently. To bleed the
> > > > cylinders you need two people or a special setup. I just cracked open
> > > > the
> > > > bleeder valve and when the brake fluid flowed out, closed it down.
> > > > That
> > > > was
> > > > it - done. I don't recommend that anybody do this unless you know what
> > > > you're doing.
> > > >
> > > > Heh I hardly know what it is let alone try to do it ...
> > > > <g>
> > > >
> > > > This morning I made some corned beef hash and corn bread. The corned
> > > > beef
> > > > hash was made with two cans of potatoes, dehydrated onions, and one
> > > > can
> > > > of
> > > > Palm canned corn beef. The corn bread was made with Marie Callender's
> > > > cornbread mix to which some canned corn was added. I'd say it was a
> > > > pretty
> > > > good meal.
> > > >
> > > > https://www.amazon.com/photos/share/...vVNa0UZZWfXtWS
> > > >
> > > >
> > > > Oooh that looks good You used dehy onions? What liquid was
> > > > there
> > > > to
> > > > rehy them?
> > > >
> > > >
> > > >
> > > > --
> > > > http://www.helpforheroes.org.uk
> > >
> > > There was enough liquid in the potatoes to steam the onions. I prefer
> > > hash
> > > made with canned corned beef anyway. I don't like corned beef hash with
> > > coriander, cloves, and pickling spices. That's not right!
> > >
> > > =====================
> > >
> > > That wouldn't be popular here either)
> > >
> > >
> >
> >
> > The Brits know a thing or two about what's proper.
> > ===============
> >
> > LOL I said 'popular'!!!
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> It's popular because it's proper. I suppose it could be proper because it is
> popular too but you didn't hear me say that.
>
> ============================
>
> I defer to your superior knowledge ;-)
>
>
>
> --
> http://www.helpforheroes.org.uk

It's not superior, just different.

"dsi1" wrote in message
...

On Wednesday, November 2, 2016 at 9:58:09 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, November 2, 2016 at 8:23:11 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Wednesday, November 2, 2016 at 6:01:50 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Tuesday, November 1, 2016 at 10:55:40 PM UTC-10, Ophelia wrote:
> > > > "dsi1" wrote in message
> > > > ...
> > > >
> > > > On Tuesday, November 1, 2016 at 8:12:23 AM UTC-10, Ophelia wrote:
> > > > > "dsi1" wrote in message
> > > > > ...
> > > > >
> > > > > On Tuesday, November 1, 2016 at 7:38:52 AM UTC-10, Ophelia wrote:
> > > > > > "dsi1" wrote in message
> > > > > > ...
> > > > > >
> > > > > >
> > > > > > I haven't frozen any of my bananas but evidently other people
> > > > > > do.
> > > > > > If
> > > > > > you
> > > > > > wait long enough the banana peels will just disintegrate when
> > > > > > you
> > > > > > touch
> > > > > > it.
> > > > > > Hoo boy! The enzymes in the banana converts the starches into
> > > > > > sugars
> > > > > > and
> > > > > > then the sugars are converted into alcohol by the yeast strains
> > > > > > in
> > > > > > the
> > > > > > air.
> > > > > > My guess is that the sweet spot is just when the banana starts
> > > > > > producing
> > > > > > alcohol.
> > > > > >
> > > > > > https://veronicascornucopia.com/2009...rripe-bananas/
> > > > > >
> > > > > > ===================
> > > > > >
> > > > > > I would be afraid to be poisoned!
> > > > > >
> > > > > > I save my bananas in the same way outlined in that piece.
> > > > > >
> > > > > > --
> > > > > > http://www.helpforheroes.org.uk
> > > > >
> > > > > I can appreciate your concern. I wouldn't recommend that anybody
> > > > > do
> > > > > some
> > > > > of
> > > > > the things I do.
> > > > >
> > > > > ====================
> > > > >
> > > > > Hmm what kind of things?
> > > > >
> > > > >
> > > > >
> > > > > --
> > > > > http://www.helpforheroes.org.uk
> > > >
> > > > Well, I changed the wheel cylinders on my truck recently. To bleed
> > > > the
> > > > cylinders you need two people or a special setup. I just cracked
> > > > open
> > > > the
> > > > bleeder valve and when the brake fluid flowed out, closed it down.
> > > > That
> > > > was
> > > > it - done. I don't recommend that anybody do this unless you know
> > > > what
> > > > you're doing.
> > > >
> > > > Heh I hardly know what it is let alone try to do it ...
> > > > <g>
> > > >
> > > > This morning I made some corned beef hash and corn bread. The corned
> > > > beef
> > > > hash was made with two cans of potatoes, dehydrated onions, and one
> > > > can
> > > > of
> > > > Palm canned corn beef. The corn bread was made with Marie
> > > > Callender's
> > > > cornbread mix to which some canned corn was added. I'd say it was a
> > > > pretty
> > > > good meal.
> > > >
> > > > https://www.amazon.com/photos/share/...vVNa0UZZWfXtWS
> > > >
> > > >
> > > > Oooh that looks good You used dehy onions? What liquid was
> > > > there
> > > > to
> > > > rehy them?
> > > >
> > > >
> > > >
> > > > --
> > > > http://www.helpforheroes.org.uk
> > >
> > > There was enough liquid in the potatoes to steam the onions. I prefer
> > > hash
> > > made with canned corned beef anyway. I don't like corned beef hash
> > > with
> > > coriander, cloves, and pickling spices. That's not right!
> > >
> > > =====================
> > >
> > > That wouldn't be popular here either)
> > >
> > >
> >
> >
> > The Brits know a thing or two about what's proper.
> > ===============
> >
> > LOL I said 'popular'!!!
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> It's popular because it's proper. I suppose it could be proper because it
> is
> popular too but you didn't hear me say that.
>
> ============================
>
> I defer to your superior knowledge ;-)
>
>
>
> --
> http://www.helpforheroes.org.uk

It's not superior, just different.

===============

Different can be good)



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

On 11/2/2016 2:06 PM, dsi1 wrote:

> I have nothing against pickling spices. I just don't like the flavor in corn beef hash. Obviously yoose never had a proper corned beef hash. We were at the Original Pancake House the other day. It's a fine establishment but the beef in the hash was boiled in pickling spices. That's not right and neither are you!
>

Boiling in the pickling spices sounds icky. Corned beef though, is
corned in pickling spices for a week or more. I happen to like
coriander and go a little heavy with it when I corn my own beef.

On Wednesday, November 2, 2016 at 1:54:53 PM UTC-10, Ed Pawlowski wrote:
> On 11/2/2016 2:06 PM, dsi1 wrote:
>
> > I have nothing against pickling spices. I just don't like the flavor in corn beef hash. Obviously yoose never had a proper corned beef hash. We were at the Original Pancake House the other day. It's a fine establishment but the beef in the hash was boiled in pickling spices. That's not right and neither are you!
> >
>
> Boiling in the pickling spices sounds icky. Corned beef though, is
> corned in pickling spices for a week or more. I happen to like
> coriander and go a little heavy with it when I corn my own beef.

Is there anything worse than tasting pickling spices at breakfast in your hash? I think not.

On Wednesday, November 2, 2016 at 10:34:23 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, November 2, 2016 at 9:58:09 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Wednesday, November 2, 2016 at 8:23:11 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Wednesday, November 2, 2016 at 6:01:50 AM UTC-10, Ophelia wrote:
> > > > "dsi1" wrote in message
> > > > ...
> > > >
> > > > On Tuesday, November 1, 2016 at 10:55:40 PM UTC-10, Ophelia wrote:
> > > > > "dsi1" wrote in message
> > > > > ...
> > > > >
> > > > > On Tuesday, November 1, 2016 at 8:12:23 AM UTC-10, Ophelia wrote:
> > > > > > "dsi1" wrote in message
> > > > > > ...
> > > > > >
> > > > > > On Tuesday, November 1, 2016 at 7:38:52 AM UTC-10, Ophelia wrote:
> > > > > > > "dsi1" wrote in message
> > > > > > > ...
> > > > > > >
> > > > > > >
> > > > > > > I haven't frozen any of my bananas but evidently other people
> > > > > > > do.
> > > > > > > If
> > > > > > > you
> > > > > > > wait long enough the banana peels will just disintegrate when
> > > > > > > you
> > > > > > > touch
> > > > > > > it.
> > > > > > > Hoo boy! The enzymes in the banana converts the starches into
> > > > > > > sugars
> > > > > > > and
> > > > > > > then the sugars are converted into alcohol by the yeast strains
> > > > > > > in
> > > > > > > the
> > > > > > > air.
> > > > > > > My guess is that the sweet spot is just when the banana starts
> > > > > > > producing
> > > > > > > alcohol.
> > > > > > >
> > > > > > > https://veronicascornucopia.com/2009...rripe-bananas/
> > > > > > >
> > > > > > > ===================
> > > > > > >
> > > > > > > I would be afraid to be poisoned!
> > > > > > >
> > > > > > > I save my bananas in the same way outlined in that piece.
> > > > > > >
> > > > > > > --
> > > > > > > http://www.helpforheroes.org.uk
> > > > > >
> > > > > > I can appreciate your concern. I wouldn't recommend that anybody
> > > > > > do
> > > > > > some
> > > > > > of
> > > > > > the things I do.
> > > > > >
> > > > > > ====================
> > > > > >
> > > > > > Hmm what kind of things?
> > > > > >
> > > > > >
> > > > > >
> > > > > > --
> > > > > > http://www.helpforheroes.org.uk
> > > > >
> > > > > Well, I changed the wheel cylinders on my truck recently. To bleed
> > > > > the
> > > > > cylinders you need two people or a special setup. I just cracked
> > > > > open
> > > > > the
> > > > > bleeder valve and when the brake fluid flowed out, closed it down.
> > > > > That
> > > > > was
> > > > > it - done. I don't recommend that anybody do this unless you know
> > > > > what
> > > > > you're doing.
> > > > >
> > > > > Heh I hardly know what it is let alone try to do it ...
> > > > > <g>
> > > > >
> > > > > This morning I made some corned beef hash and corn bread. The corned
> > > > > beef
> > > > > hash was made with two cans of potatoes, dehydrated onions, and one
> > > > > can
> > > > > of
> > > > > Palm canned corn beef. The corn bread was made with Marie
> > > > > Callender's
> > > > > cornbread mix to which some canned corn was added. I'd say it was a
> > > > > pretty
> > > > > good meal.
> > > > >
> > > > > https://www.amazon.com/photos/share/...vVNa0UZZWfXtWS
> > > > >
> > > > >
> > > > > Oooh that looks good You used dehy onions? What liquid was
> > > > > there
> > > > > to
> > > > > rehy them?
> > > > >
> > > > >
> > > > >
> > > > > --
> > > > > http://www.helpforheroes.org.uk
> > > >
> > > > There was enough liquid in the potatoes to steam the onions. I prefer
> > > > hash
> > > > made with canned corned beef anyway. I don't like corned beef hash
> > > > with
> > > > coriander, cloves, and pickling spices. That's not right!
> > > >
> > > > =====================
> > > >
> > > > That wouldn't be popular here either)
> > > >
> > > >
> > >
> > >
> > > The Brits know a thing or two about what's proper.
> > > ===============
> > >
> > > LOL I said 'popular'!!!
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > It's popular because it's proper. I suppose it could be proper because it
> > is
> > popular too but you didn't hear me say that.
> >
> > ============================
> >
> > I defer to your superior knowledge ;-)
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> It's not superior, just different.
>
> ===============
>
> Different can be good)
>
>
>
> --
> http://www.helpforheroes.org.uk

You said it sister!