On 10/6/2017 12:30 PM, Sqwertz wrote:
> nobody in your house would like that.

Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

https://www.centraltexasfoodbank.org...ntation-057jpg

Hide the Ho Ho's!!!

On Friday, October 6, 2017 at 1:30:55 PM UTC-4, dsi1 wrote:
> On Friday, October 6, 2017 at 7:09:59 AM UTC-10, Bruce wrote:
> >
> > Strange how people react to ingredients. In a cooking group of all
> > places. Like a child that puts its fingers in its ears and keeps
> > yelling "I don't want to know, I don't want to know!"
> >
> > Unfortunately, these are adults
>
> You should educate yourself as to what these ingredients are. So they have really long, strange-sounding, names. That's not a big deal - you should hear all the long, strange-sounding, names the human body produces. Deoxyribonucleic acid for one - there's many more.
>
> I don't have any problem with flavor enhancers, emulsifiers, stabilizers, preservatives, acidifiers, or sweeteners. What I want to know is when food contains stuff like salivary glands or lymph nodes. Now that's the kind of stuff I'd like to avoid.

Brains. No brains for me.

Hey, I thought about you at lunch. I had ramen in chicken
bone broth with chicken and "Asian greens". The "Asian greens"
turned out to be seaweed. There also were bean sprouts, enoki
mushrooms, bamboo shoots, wood ear mushrooms, and a hard-
boiled egg. The chicken had been very lightly dusted with
flour and deep-fried.

It came in a gigantic bowl. I was able to eat only about half
of what they brought.

I've no idea whether the ramen was top-shelf, but it certainly
wasn't from an instant packet.

Cindy Hamilton

"l not -l" wrote in message ...

On the occasion I want sunny side up eggs, I use butter, which
contains water. I heat the pan on medium-low, add the eggs to
the just starting to sizzle butter and cover with a Volrath
stainless steel plate cover (vent hole in center). The steam
coming off the butter cooks the top of the eggs.
==

That is exactly how I cook our eggs They are lovely like that with the
flavour of the butter and very lightly cooked)


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

On Friday, October 6, 2017 at 7:35:03 AM UTC-10, Bruce wrote:
>
> I know that not everything is evil or bad for you. Although some of it
> is and some of it will turn out to be in 10 years time.
>
> But the point is that if they need flavour enhancers, for instance,
> that means the product sucks.
>
> That doesn't mean I'll call the police if you buy it. And sometimes I
> buy it too if I'm in a hurry. But it can never hurt to know.

My definition of a good cook is one that knows how to shape the flavor he wants out of a dish. Great cooks are masters in shaping and enhancing flavor.. They are also masters of thermal energy and design. A cook that has no concept of the flavor he's looking for and no skills on how to achieve it is just your below-average cook. In the big game, it's all about flavor enhancement.

On Friday, October 6, 2017 at 8:32:43 AM UTC-10, Casa lo pensa wrote:
>
> I avoid most organ meats for similar reasons.
>
> Concentration of toxins makes for poor nutritive long term consumption
> choices.
>
> Imo...

I think you're right. OTOH, in the future, it might be that animals for food might be so rare and expensive that organ meat might be more readily acceptable. That's just my speculation.

On Fri, 6 Oct 2017 13:13:26 -0700 (PDT), dsi1 >
wrote:

>On Friday, October 6, 2017 at 7:35:03 AM UTC-10, Bruce wrote:
>>
>> I know that not everything is evil or bad for you. Although some of it
>> is and some of it will turn out to be in 10 years time.
>>
>> But the point is that if they need flavour enhancers, for instance,
>> that means the product sucks.
>>
>> That doesn't mean I'll call the police if you buy it. And sometimes I
>> buy it too if I'm in a hurry. But it can never hurt to know.
>
>My definition of a good cook is one that knows how to shape the flavor he wants out of a dish. Great cooks are masters in shaping and enhancing flavor. They are also masters of thermal energy and design. A cook that has no concept of the flavor he's looking for and no skills on how to achieve it is just your below-average cook. In the big game, it's all about flavor enhancement.

Yes, with real ingredients, not with science projects. But if you feel
different, buy it, eat it, enjoy it. To each their own and you can
have my portion too.

On Friday, October 6, 2017 at 9:11:52 AM UTC-10, Cindy Hamilton wrote:
>
> Brains. No brains for me.
>
> Hey, I thought about you at lunch. I had ramen in chicken
> bone broth with chicken and "Asian greens". The "Asian greens"
> turned out to be seaweed. There also were bean sprouts, enoki
> mushrooms, bamboo shoots, wood ear mushrooms, and a hard-
> boiled egg. The chicken had been very lightly dusted with
> flour and deep-fried.
>
> It came in a gigantic bowl. I was able to eat only about half
> of what they brought.
>
> I've no idea whether the ramen was top-shelf, but it certainly
> wasn't from an instant packet.
>
> Cindy Hamilton

Hoo boy, that sounds pretty good. The Japanese, it seems, have a different idea about instant ramen. This is the stuff that I've been making.

https://www.youtube.com/watch?v=GxvHlkZr31c

On 10/6/2017 2:16 PM, dsi1 wrote:
> On Friday, October 6, 2017 at 8:32:43 AM UTC-10, Casa lo pensa wrote:
>>
>> I avoid most organ meats for similar reasons.
>>
>> Concentration of toxins makes for poor nutritive long term consumption
>> choices.
>>
>> Imo...
>
> I think you're right. OTOH, in the future, it might be that animals for food might be so rare and expensive that organ meat might be more readily acceptable. That's just my speculation.
>


Oooh, that may well become a bit of a boutique subculture as the
misnomered "sweet breads" already have!

I 'll take my soylent green wafers, tnx...

On Friday, October 6, 2017 at 10:16:40 AM UTC-10, Bruce wrote:
>
> Yes, with real ingredients, not with science projects. But if you feel
> different, buy it, eat it, enjoy it. To each their own and you can
> have my portion too.

Thanks, I give you permission to eat whatever you want too. Enjoy living in your fantasy world where all foods are either fresh or preserved by salt, drying, or pickling. My guess is you're be whining about the lack of variety and flavor of the foods you eat within a fortnight.

On Fri, 6 Oct 2017 14:43:44 -0700 (PDT), dsi1 >
wrote:

>On Friday, October 6, 2017 at 10:16:40 AM UTC-10, Bruce wrote:
>>
>> Yes, with real ingredients, not with science projects. But if you feel
>> different, buy it, eat it, enjoy it. To each their own and you can
>> have my portion too.
>
>Thanks, I give you permission to eat whatever you want too. Enjoy living in your fantasy world where all foods are either fresh or preserved by salt, drying, or pickling. My guess is you're be whining about the lack of variety and flavor of the foods you eat within a fortnight.

What a strange idea that science projects from the money grabbing food
industry add variety and flavour to food. You've got it all backwards.
Nevertheless, I hope you enjoy eating all those products and may that
3rd testicle start growing in a discrete spot.

On 10/6/2017 11:30, Sqwertz wrote:
> On Fri, 6 Oct 2017 03:15:59 -0700, Julie Bove wrote:
>
>> I plan to make pork chops tomorrow. Salt and pepper for seasoning. Also some
>> fried apples. Not sure on the veg and other sides. Might do some Mexican
>> rice and some of those beans that I got from HEB. I'm not into pork chops
>> but will eat the beans and rice.
>
> Nah, nobody in your house would like that.
>
> -sw
>
There's an HEB's in Washington state?

On Friday, October 6, 2017 at 11:49:31 AM UTC-10, Bruce wrote:
>
> What a strange idea that science projects from the money grabbing food
> industry add variety and flavour to food. You've got it all backwards.
> Nevertheless, I hope you enjoy eating all those products and may that
> 3rd testicle start growing in a discrete spot.

Effective and proven technology is not a science project. It's a freakin' modern day miracle. Preserving food and making it taste better is a good and worthwhile endeavor.

"dsi1" > wrote in message
...
On Friday, October 6, 2017 at 10:16:40 AM UTC-10, Bruce wrote:
>
> Yes, with real ingredients, not with science projects. But if you feel
> different, buy it, eat it, enjoy it. To each their own and you can
> have my portion too.

Thanks, I give you permission to eat whatever you want too. Enjoy living in
your fantasy world where all foods are either fresh or preserved by salt,
drying, or pickling. My guess is you're be whining about the lack of variety
and flavor of the foods you eat within a fortnight.

======

LOL, I'm sure it would be "the sky is falling" about something.

Cheri

On 10/6/2017 3:43 PM, dsi1 wrote:
> On Friday, October 6, 2017 at 10:16:40 AM UTC-10, Bruce wrote:
>>
>> Yes, with real ingredients, not with science projects. But if you feel
>> different, buy it, eat it, enjoy it. To each their own and you can
>> have my portion too.
>
> Thanks, I give you permission to eat whatever you want too. Enjoy living in your fantasy world where all foods are either fresh or preserved by salt, drying, or pickling. My guess is you're be whining about the lack of variety and flavor of the foods you eat within a fortnight.
>


I require we place him on the kippered herring ONLY diet.

The neighborhood cats may be an issue...

;-0

On 10/6/2017 3:49 PM, Bruce wrote:
> On Fri, 6 Oct 2017 14:43:44 -0700 (PDT), dsi1 >
> wrote:
>
>> On Friday, October 6, 2017 at 10:16:40 AM UTC-10, Bruce wrote:
>>>
>>> Yes, with real ingredients, not with science projects. But if you feel
>>> different, buy it, eat it, enjoy it. To each their own and you can
>>> have my portion too.
>>
>> Thanks, I give you permission to eat whatever you want too. Enjoy living in your fantasy world where all foods are either fresh or preserved by salt, drying, or pickling. My guess is you're be whining about the lack of variety and flavor of the foods you eat within a fortnight.
>
> What a strange idea that science projects from the money grabbing food
> industry add variety and flavour to food.

Imagine, IFF must have a bad business model...

https://secure.marke****ch.com/investing/stock/IFF

KEY DATA
OPEN
$146.59
DAY RANGE
144.9600 - 146.8450
52 WEEK RANGE
113.1600 - 147.5000
MARKET CAP
$11.63B
SHARES OUTSTANDING
78.98M
PUBLIC FLOAT
78.71M
BETA
1.02
REV. PER EMPLOYEE
$465.32K
P/E RATIO
29.42
EPS
$4.95
YIELD
1.90%
DIVIDEND
$0.69
EX-DIVIDEND DATE
Sep 22, 2017
SHORT INTEREST
1.47M 09/15/17
% OF FLOAT SHORTED
1.87%
AVERAGE VOLUME
355.78K
PERFORMANCE
5 Day
1.90%
1 Month
2.68%
3 Month
10.43%
YTD
23.59%
1 Year
5.97%

> You've got it all backwards.

You need an icepick rammed in your forehead.

> Nevertheless, I hope you enjoy eating all those products and may that
> 3rd testicle start growing in a discrete spot.

Says the nutless nancy boy griper...

On 10/6/2017 4:21 PM, dsi1 wrote:
> On Friday, October 6, 2017 at 11:49:31 AM UTC-10, Bruce wrote:
>>
>> What a strange idea that science projects from the money grabbing food
>> industry add variety and flavour to food. You've got it all backwards.
>> Nevertheless, I hope you enjoy eating all those products and may that
>> 3rd testicle start growing in a discrete spot.
>
> Effective and proven technology is not a science project. It's a freakin' modern day miracle. Preserving food and making it taste better is a good and worthwhile endeavor.
>

IFF sure thinks so:

https://secure.marke****ch.com/investing/stock/IFF

International Flavors and Fragrances Trades at a Premium to Its Peers
Sep. 28, 2017 at 4:04 p.m. ET on MarketRealist.com

On 10/6/2017 4:47 PM, Cheri wrote:
> "dsi1" > wrote in message
> ...
> On Friday, October 6, 2017 at 10:16:40 AM UTC-10, Bruce wrote:
>>
>> Yes, with real ingredients, not with science projects. But if you feel
>> different, buy it, eat it, enjoy it. To each their own and you can
>> have my portion too.
>
> Thanks, I give you permission to eat whatever you want too. Enjoy living
> in your fantasy world where all foods are either fresh or preserved by
> salt, drying, or pickling. My guess is you're be whining about the lack
> of variety and flavor of the foods you eat within a fortnight.
>
> ======
>
> LOL, I'm sure it would be "the sky is falling" about something.
>
> Cheri


Has anyone mentioned "corn dogs" to him?

:-)))

On Fri, 6 Oct 2017 15:21:57 -0700 (PDT), dsi1 >
wrote:

>On Friday, October 6, 2017 at 11:49:31 AM UTC-10, Bruce wrote:
>>
>> What a strange idea that science projects from the money grabbing food
>> industry add variety and flavour to food. You've got it all backwards.
>> Nevertheless, I hope you enjoy eating all those products and may that
>> 3rd testicle start growing in a discrete spot.
>
>Effective and proven technology is not a science project. It's a freakin' modern day miracle. Preserving food and making it taste better is a good and worthwhile endeavor.

Making it taste better... lol.

On 10/6/2017 5:24 PM, Bruce wrote:
> On Fri, 6 Oct 2017 15:21:57 -0700 (PDT), dsi1 >
> wrote:
>
>> On Friday, October 6, 2017 at 11:49:31 AM UTC-10, Bruce wrote:
>>>
>>> What a strange idea that science projects from the money grabbing food
>>> industry add variety and flavour to food. You've got it all backwards.
>>> Nevertheless, I hope you enjoy eating all those products and may that
>>> 3rd testicle start growing in a discrete spot.
>>
>> Effective and proven technology is not a science project. It's a freakin' modern day miracle. Preserving food and making it taste better is a good and worthwhile endeavor.
>
> Making it taste better... lol.
>


BBQ Lays - mmm!

On 10/6/2017 9:40 AM, Gary wrote:
> Julie Bove wrote:
>>
>> I plan to make pork chops tomorrow. Salt and pepper for seasoning. Also some
>> fried apples. Not sure on the veg and other sides. Might do some Mexican
>> rice and some of those beans that I got from HEB. I'm not into pork chops
>> but will eat the beans and rice.
>
> Ya know Julie...I've always wondered about many of your cooking
> posts. How can you possibly cook well for others when you don't
> even like what you are cooking? When I cook, I'll taste
> occasionally and adjust ingredients but if you don't like it to
> start with - that almost sounds like a guaranteed fail to me.
>
It sure does sound like a guaranteed fail. Of course you know how I
feel about it. If her family doesn't like what she cooks they can darn
well cook their own dinner. They won't, so it's a moot point.

Pork chops with nothing more than S&P for seasoning will be rather
bland. Mexican rice & beans doesn't sound like it goes with pork chops
and fried apples but that's just me. Chances are that's all she'll eat
anyway.

> One more thing. If you are cooking pork chops, try deglazing the
> pan with a tiny bit of water and some butter and cooking fried
> pears instead. Pears go very well with pork.
>
Hmmmm. I'm not a big fan of pears (it's a texture rather than taste
thing) so I probably wouldn't try it.

Jill

On 10/6/2017 6:18 PM, Wayne Boatwright wrote:
>> Hmmmm. I'm not a big fan of pears (it's a texture rather than
>> taste thing) so I probably wouldn't try it.
>>
>> Jill
>>
> I've always found pears to be somewhat on the gritty side.

But run through a grater and used in a Korean marinade - they are superb!

Otherwise, I'm with you - applesaucey texture is how I sense it.

On 10/6/2017 8:18 PM, Wayne Boatwright wrote:
> On Fri 06 Oct 2017 04:53:54p, jmcquown told us...
>
>> On 10/6/2017 9:40 AM, Gary wrote:
>>>
>>> Ya know Julie...I've always wondered about many of your cooking
>>> posts. How can you possibly cook well for others when you don't
>>> even like what you are cooking? When I cook, I'll taste
>>> occasionally and adjust ingredients but if you don't like it to
>>> start with - that almost sounds like a guaranteed fail to me.
>>>
>> It sure does sound like a guaranteed fail. Of course you know how
>> I feel about it. If her family doesn't like what she cooks they
>> can darn well cook their own dinner. They won't, so it's a moot
>> point.
>>
>> Pork chops with nothing more than S&P for seasoning will be rather
>> bland. Mexican rice & beans doesn't sound like it goes with pork
>> chops and fried apples but that's just me. Chances are that's all
>> she'll eat anyway.
>>
>>> One more thing. If you are cooking pork chops, try deglazing the
>>> pan with a tiny bit of water and some butter and cooking fried
>>> pears instead. Pears go very well with pork.
>>>
>> Hmmmm. I'm not a big fan of pears (it's a texture rather than
>> taste thing) so I probably wouldn't try it.
>>
>> Jill
>>
>
> I've always found pears to be somewhat on the gritty side.
>
Yes, that's sort of the way I'd describe the texture. I don't mind the
taste at all but you will never convince me to eat a pear. And since I
dislike the texture of pears, I won't be cooking with them. I do like
pork chops, though When properly cooked.

Jill

On 2017-10-06 8:35 PM, jmcquown wrote:
> On 10/6/2017 8:18 PM, Wayne Boatwright wrote:
>> On Fri 06 Oct 2017 04:53:54p, jmcquown told us...

>>
>> I've always found pears to be somewhat on the gritty side.
>>
> Yes, that's sort of the way I'd describe the texture.Â* I don't mind the
> taste at all but you will never convince me to eat a pear.Â* And since I
> dislike the texture of pears, I won't be cooking with them.Â* I do like
> pork chops, though Â* When properly cooked.

Hmmm...I thought that the word to describe some pears was mealy. It's a
shame that your experience with pears leaves you thinking of them as
being meal, or gritty. A nice ripe pear is a wonderful thing, and even
better when eaten with blue cheese. I think it is one of the world's
great flavour combations.

On Fri, 6 Oct 2017 20:40:14 -0400, Dave Smith
> wrote:

>On 2017-10-06 8:35 PM, jmcquown wrote:
>> On 10/6/2017 8:18 PM, Wayne Boatwright wrote:
>>> On Fri 06 Oct 2017 04:53:54p, jmcquown told us...
>
>>>
>>> I've always found pears to be somewhat on the gritty side.
>>>
>> Yes, that's sort of the way I'd describe the texture.* I don't mind the
>> taste at all but you will never convince me to eat a pear.* And since I
>> dislike the texture of pears, I won't be cooking with them.* I do like
>> pork chops, though * When properly cooked.
>
>Hmmm...I thought that the word to describe some pears was mealy. It's a
>shame that your experience with pears leaves you thinking of them as
>being meal, or gritty. A nice ripe pear is a wonderful thing, and even
>better when eaten with blue cheese. I think it is one of the world's
>great flavour combations.

I agree, although I think that blue cheese without pear is also one of
the great flavour combinations.

On Fri, 6 Oct 2017 20:40:14 -0400, Dave Smith
> wrote:

>On 2017-10-06 8:35 PM, jmcquown wrote:
>> On 10/6/2017 8:18 PM, Wayne Boatwright wrote:
>>> On Fri 06 Oct 2017 04:53:54p, jmcquown told us...
>
>>>
>>> I've always found pears to be somewhat on the gritty side.
>>>
>> Yes, that's sort of the way I'd describe the texture.* I don't mind the
>> taste at all but you will never convince me to eat a pear.* And since I
>> dislike the texture of pears, I won't be cooking with them.* I do like
>> pork chops, though * When properly cooked.
>
>Hmmm...I thought that the word to describe some pears was mealy. It's a
>shame that your experience with pears leaves you thinking of them as
>being meal, or gritty. A nice ripe pear is a wonderful thing, and even
>better when eaten with blue cheese. I think it is one of the world's
>great flavour combations.

I occasionally make poached pears. It's one of my husband's favourite
desserts.

The traditional way to do them is to poach them in red wine, but
that's a bit to spendy for me. I do them in a very light syrup
flavoured with a slice of lemon zest, a couple of slices of ginger, a
couple of cloves, a cinnamon stick, and a vanilla bean. (I make my own
vanilla extract, and I save the used beans in the freezer.) When the
poaching is finished, I reduce the syrup and add a bit of port or
sherry or maybe orange liqueur. Serve the pears drizzled with the
syrup and with a scoop of vanilla ice cream on the side.

This works realy well with pears that are on the unripe side, so they
aren't mealy/gritty at all.

Doris

On 10/6/2017 1:09 PM, Bruce wrote:
> On Fri, 6 Oct 2017 09:42:54 -0700, "Cheri" >
> wrote:
>
>> "Casa lo pensa" > wrote in message
>> news
>>> On 10/6/2017 10:05 AM, Cheri wrote:
>>>> "Casa lo pensa" > wrote in message
>>>> news >>>>> On 10/6/2017 4:52 AM, Bruce wrote:
>>>>
>>>>>> Alright then. I hope nobody buys the Planters gunk, except for
>>>>>> Supermarket Steve of course.
>>>>>>
>>>>>
>>>>> Your need to control the mass decisions of others bespeaks a mania
>>>>> untreated if not undiagnosed.
>>>>
>>>>
>>>> And mostly unread as well.
>>>>
>>>> Cheri
>>>
>>> Well one would _hope_ so!
>>>
>>> Alas...rfc dullards, etc...
>>
>>
>> As soon as I see that there is an ingredient list, it's buh-bye. If I want
>> ingredient lists, I will read them myself.
>
> Strange how people react to ingredients. In a cooking group of all
> places. Like a child that puts its fingers in its ears and keeps
> yelling "I don't want to know, I don't want to know!"
>
> Unfortunately, these are adults
>

If you post it for something I'd consider buying, it is easier to read
your list than for me to look it up.

On 10/6/2017 1:30 PM, dsi1 wrote:
> On Friday, October 6, 2017 at 7:09:59 AM UTC-10, Bruce wrote:
>>
>> Strange how people react to ingredients. In a cooking group of all
>> places. Like a child that puts its fingers in its ears and keeps
>> yelling "I don't want to know, I don't want to know!"
>>
>> Unfortunately, these are adults
>
> You should educate yourself as to what these ingredients are. So they have really long, strange-sounding, names. That's not a big deal - you should hear all the long, strange-sounding, names the human body produces. Deoxyribonucleic acid for one - there's many more.
>
> I don't have any problem with flavor enhancers, emulsifiers, stabilizers, preservatives, acidifiers, or sweeteners. What I want to know is when food contains stuff like salivary glands or lymph nodes. Now that's the kind of stuff I'd like to avoid.
>

Your choice of course, but some of us do know about them and how it
affects some people. Many of the kids taking drugs for behavior could
be helped by eliminating many of them. Made quite a difference with my
son.

On 10/6/2017 6:29 AM, Cindy Hamilton wrote:
> On Thursday, October 5, 2017 at 7:56:48 PM UTC-4, Bruce wrote:
>>>> Ingredients:
>>>>
>>>> INGREDIENTS: PEANUTS, CONTAINS 2% OR LESS OF: SEA SALT, SPICES
>>>> (CONTAINS CELERY), DRIED ONION, DRIED GARLIC, PAPRIKA, NATURAL FLAVOR,
>>>> SUGAR, GELATIN, TORULA YEAST, CORNSTARCH, DRIED CORN SYRUP,
>>>> MALTODEXTRIN.
>>>>
>>>> What's wrong with just peanuts? No, even peanuts have to be turned
>>>> into a science project.
>>>
>>> Pretty much natural stuff and spices.
>>
>> What do you have to do if you want to buy peanuts, just peanuts? Raid
>> a peanut farm? Kidnap a peanut farmer?
>
> You buy something besides Planter's dry roasted peanuts. Something like this:
>
> <https://www.nutstop.com/product/peanuts-roasted-salted/>
>
> You can get plain old peanuts at the grocery store.
>
> Cindy Hamilton
>
Exactly. Got a problem with a brand? Buy a different one. Shop
around. I have NO idea what Bruce has against dry roasted peanuts. I
know he's not growing them and dry roasting them himself. He does love
his ingredients lists. What exactly does he eat? I'd love to see a few
recipes and pictures of his homemade food. (That will never happen.)

Jill

On 10/6/2017 6:21 PM, dsi1 wrote:
> On Friday, October 6, 2017 at 11:49:31 AM UTC-10, Bruce wrote:
>>
>> What a strange idea that science projects from the money grabbing food
>> industry add variety and flavour to food. You've got it all backwards.
>> Nevertheless, I hope you enjoy eating all those products and may that
>> 3rd testicle start growing in a discrete spot.
>
> Effective and proven technology is not a science project. It's a freakin' modern day miracle. Preserving food and making it taste better is a good and worthwhile endeavor.
>

Yes, some of it is. Others are abuse for no good reason other than
profits. You can often find comparable products where one has maybe 6
ingredients, the other has 15 ingredients and will last longer, look
brighter, and taste like crap.

On 10/6/2017 8:40 PM, Dave Smith wrote:
> On 2017-10-06 8:35 PM, jmcquown wrote:
>> On 10/6/2017 8:18 PM, Wayne Boatwright wrote:
>>> On Fri 06 Oct 2017 04:53:54p, jmcquown told us...
>
>>>
>>> I've always found pears to be somewhat on the gritty side.
>>>
>> Yes, that's sort of the way I'd describe the texture.Â* I don't mind
>> the taste at all but you will never convince me to eat a pear.Â* And
>> since I dislike the texture of pears, I won't be cooking with them.Â* I
>> do like pork chops, though Â* When properly cooked.
>
> Hmmm...I thought that the word to describe some pears was mealy.Â* It's a
> shame that your experience with pears leaves you thinking of them as
> being meal, or gritty.Â* A nice ripe pear is a wonderful thing, and even
> better when eaten with blue cheese. I think it is one of the world's
> great flavour combations.

Could be where the pears come from and how long they are stored. I
don't buy them from the supermarket. A local orchard has pears to die
for about now. Juicy, full of flavor, nice texture.

On Fri, 6 Oct 2017 23:11:47 -0400, jmcquown >
wrote:

>On 10/6/2017 6:29 AM, Cindy Hamilton wrote:

>>>> Pretty much natural stuff and spices.
>>>
>>> What do you have to do if you want to buy peanuts, just peanuts? Raid
>>> a peanut farm? Kidnap a peanut farmer?
>>
>> You buy something besides Planter's dry roasted peanuts. Something like this:
>>
>> <https://www.nutstop.com/product/peanuts-roasted-salted/>
>>
>> You can get plain old peanuts at the grocery store.
>>
>> Cindy Hamilton
>>
>Exactly. Got a problem with a brand? Buy a different one. Shop
>around. I have NO idea what Bruce has against dry roasted peanuts.

Nothing.

>I know he's not growing them and dry roasting them himself. He does love
>his ingredients lists. What exactly does he eat?

Most of the time rice/pasta/bread, fish/eggs/tempeh/tofu and
vegetables.

Strange that you ask all these questions while you have me killfiled


>I'd love to see a few
>recipes and pictures of his homemade food. (That will never happen.)

I'm going to make my own tempeh again. I'll post pictures of that.

On Friday, October 6, 2017 at 5:05:52 PM UTC-10, Ed Pawlowski wrote:
>
> Your choice of course, but some of us do know about them and how it
> affects some people. Many of the kids taking drugs for behavior could
> be helped by eliminating many of them. Made quite a difference with my
> son.

Let me know about one of these food additives that affect kid's behavior and I'll check it out.

On 10/7/2017 1:42 AM, Wayne Boatwright wrote:
> On Fri 06 Oct 2017 08:19:17p, Ed Pawlowski told us...
>
>> On 10/6/2017 8:40 PM, Dave Smith wrote:
>>> On 2017-10-06 8:35 PM, jmcquown wrote:
>>>> On 10/6/2017 8:18 PM, Wayne Boatwright wrote:
>>>>> On Fri 06 Oct 2017 04:53:54p, jmcquown told us...
>>>
>>>>>
>>>>> I've always found pears to be somewhat on the gritty side.
>>>>>
>>>> Yes, that's sort of the way I'd describe the texture.ÂÂ* I don't
>>>> mind the taste at all but you will never convince me to eat a
>>>> pear.ÂÂ* And since I dislike the texture of pears, I won't be
>>>> cooking with them.ÂÂ* I do like pork chops, though ÂÂ* When
>>>> properly cooked.
>>>
>>> Hmmm...I thought that the word to describe some pears was
>>> mealy.ÂÂ* It's a shame that your experience with pears leaves you
>>> thinking of them as being meal, or gritty.ÂÂ* A nice ripe pear is
>>> a wonderful thing, and even better when eaten with blue cheese. I
>>> think it is one of the world's great flavour combations.
>>
>> Could be where the pears come from and how long they are stored.
>> I don't buy them from the supermarket. A local orchard has pears
>> to die for about now. Juicy, full of flavor, nice texture.
>>
>
> There has never been a pear I would die for. :-)
>

Truth is, I didn't die for it, just stopped breathing and a touch of
cardiac arrest.

On 10/7/2017 5:53 AM, dsi1 wrote:
> On Friday, October 6, 2017 at 5:05:52 PM UTC-10, Ed Pawlowski wrote:
>>
>> Your choice of course, but some of us do know about them and how it
>> affects some people. Many of the kids taking drugs for behavior could
>> be helped by eliminating many of them. Made quite a difference with my
>> son.
>
> Let me know about one of these food additives that affect kid's behavior and I'll check it out.
>

Mostly the color red. I remember one day we were away and thought I'd
let him have a treat of cherry water ice. He was bouncing off the walls
for a couple of hours. We also avoided BHA and BHT. A lot of people
blame sugar but that alone was not nearly as bad as artificial color in
his case.

On 2017-10-06 11:19 PM, Ed Pawlowski wrote:
> On 10/6/2017 8:40 PM, Dave Smith wrote:

>> Hmmm...I thought that the word to describe some pears was mealy.Â* It's
>> a shame that your experience with pears leaves you thinking of them as
>> being meal, or gritty.Â* A nice ripe pear is a wonderful thing, and
>> even better when eaten with blue cheese. I think it is one of the
>> world's great flavour combations.
>
> Could be where the pears come from and how long they are stored.Â* I
> don't buy them from the supermarket.Â* A local orchard has pears to die
> for about now.Â* Juicy, full of flavor, nice texture.


I made the mistake of Goggling the topic. It seems that the mealiness is
a result of core breakdown after the pears have been allowed to ripen in
the tree. It can be tricky to gauge when to eat a pear. When they are
unripe they are hard and flavourless. When they are over ripe they can
be sloppy and sharp tasting. When they are nicely ripened they are soft
and delicious.

On 10/6/2017 11:19 PM, Ed Pawlowski wrote:
> On 10/6/2017 8:40 PM, Dave Smith wrote:
>> On 2017-10-06 8:35 PM, jmcquown wrote:
>>> On 10/6/2017 8:18 PM, Wayne Boatwright wrote:
>>>> On Fri 06 Oct 2017 04:53:54p, jmcquown told us...
>>
>>>>
>>>> I've always found pears to be somewhat on the gritty side.
>>>>
>>> Yes, that's sort of the way I'd describe the texture.Â* I don't mind
>>> the taste at all but you will never convince me to eat a pear.Â* And
>>> since I dislike the texture of pears, I won't be cooking with them.
>>> I do like pork chops, though Â* When properly cooked.
>>
>> Hmmm...I thought that the word to describe some pears was mealy.Â* It's
>> a shame that your experience with pears leaves you thinking of them as
>> being meal, or gritty.Â* A nice ripe pear is a wonderful thing, and
>> even better when eaten with blue cheese. I think it is one of the
>> world's great flavour combations.
>
> Could be where the pears come from and how long they are stored.Â* I
> don't buy them from the supermarket.Â* A local orchard has pears to die
> for about now.Â* Juicy, full of flavor, nice texture.

Ah, but you're lucky enough to live in an area with orchards. Around
here it's citrus and tomato country.

Jill

On 10/6/2017 10:38 PM, Bruce wrote:
>> I'd love to see a few
>> recipes and pictures of his homemade food. (That will never happen.)
> I'm going to make my own tempeh again. I'll post pictures of that.

That would be like a FIRST for you!

Dave Smith wrote:
>
> Gary wrote:
> > Not too long ago, I quit the omlet method and just went with
> > scrambled eggs using omlet ingredients. I'll use eggs, cheese,
> > onion and bell pepper and a bit of chopped tomato too. I've never
> > added meat but I do like some sausage on the side with a drizzle
> > of maple syrup.
>
> I have never been crazy about omelets. While my favourite style of egg
> is probably poached, I also like them fried, sunny side if I can manage
> to get the tops just cooked without over cooking the bottoms. I also
> like them gently scrambled. I like eggs barely cooked and I think the
> problem with omelets is that they usually end up a little browned, and
> that taste turns me right off.

Pretty much the same here, Dave.

I prefer fried over-easy eggs cooked on low or medium so there is
still lots of runny yolk and not browned edges on the eggs. As I
said, rather than omlets, I just add things to scrambled eggs. I
do not like any browned whites.

Bruce wrote:
>
> What a strange idea that science projects from the money grabbing food
> industry add variety and flavour to food. You've got it all backwards.
> Nevertheless, I hope you enjoy eating all those products and may that
> 3rd testicle start growing in a discrete spot.

"the money grabbing food industry?" Really? You sir are
seriously a bleeding liberal and must have money issues with
those that might make more than you do.

jmcquown wrote:
>
> Gary wrote:
> > One more thing. If you are cooking pork chops, try deglazing the
> > pan with a tiny bit of water and some butter and cooking fried
> > pears instead. Pears go very well with pork.
> >
> Hmmmm. I'm not a big fan of pears (it's a texture rather than taste
> thing) so I probably wouldn't try it.

I saw an interesting recipe once and it worked well.
I'm not a big fan of pears either but the two tastes do
go well together. Pineapple and ham go well together too.

I never saved the recipe or made it again but I do remember
that it was a good meal. Evidently though, not good enough
to repeat.