Talk about a stupid, redundant title, though!

https://www.msn.com/en-us/foodanddri...lse/ss-AAupWzO


Are any of them wrong? (I'm in a rush.)


Lenona.

On Mon, 27 Nov 2017 09:44:34 -0800 (PST), wrote:

>Talk about a stupid, redundant title, though!
>
>https://www.msn.com/en-us/foodanddri...lse/ss-AAupWzO
>
>
>Are any of them wrong? (I'm in a rush.)

Number 1:
"In fact, broccoli steamed in the microwave retains more of its
glucosinolates—naturally-occurring organic compounds found in many
cruciferous vegetables—than broccoli boiled on the stove."

Do people still do that? Boil vegetables in water and when they've
turned grey, you know that they're done?

On 11/27/2017 11:07 AM, Bruze wrote:
> On Mon, 27 Nov 2017 09:44:34 -0800 (PST), wrote:
>
>> Talk about a stupid, redundant title, though!
>>
>> https://www.msn.com/en-us/foodanddri...lse/ss-AAupWzO
>>
>>
>> Are any of them wrong? (I'm in a rush.)
>
> Number 1:
> "In fact, broccoli steamed in the microwave retains more of its
> glucosinolates€”naturally-occurring organic compounds found in many
> cruciferous vegetables€”than broccoli boiled on the stove."
>
> Do people still do that?

Why the heck not?

http://bestfoodsteamerbrands.com/wp-...sert-Green.jpg

wrote in rec.food.cooking:

> Talk about a stupid, redundant title, though!
>
> https://www.msn.com/en-us/foodanddri...cooking-myths-
> that-are-actually-false/ss-AAupWzO
>
>
> Are any of them wrong? (I'm in a rush.)
>
>
> Lenona.

Not washing a cast iron pan. They are a bit off on this one.
Sometimes you have to and that's ok. Just don't use a dishwasher.
Don't do it unless you have to as it damages the patina. Mine normally
cleans with a paper towel and a little very hot water.

Rinsing Pasta, I find running tap level hot water works best, but maybe
that's just me. I only do it when I need to keep it from sticking.
Sea Shell pasta where I want it to keep a distinct shape for example.

Baking soda never goes bad. Yes it does, but it takes years. Replacing
every 6-12 months is wasteful here. Might ad that comes from a bakery
and in that case, he'd never have that issue unless trying to buy 5-6
years worth at a shot.

Old eggs are best for boiling. I'm not really sure if this person ever
had a truely fresh egg, warm from the nest. In Japan, I got them
sometimes still warm from the nest though of course they were abient
temp by afternoon if I didnt shop that morning. No, they do not peel
easily regardless of how you cook them, but then, we didnt waste those
on boiled eggs.

Removing Skin before cooking chicken. This seems to be an attempt to
lower the fat. Cooking the chicken with the skin on, even if you
remove the skin before eating, it going to have at least some of the
skin fat leach into the meat. Personally, I don't remove the skin
except in one particular dish where the meat actually works better
flavored that way.

Mushrooms never need rinsing. Actually, grab that kitchen spray handle
and you may be amazed at the dirt stuff that comes off. Important part
is more to cook them within say 30 minutes of that.

On flour sifting not being needed, the person hasn't a clue on baking.
Though actual 'sifting' if farily rare now, either a proper weight of
the flour or learning to properly fluff it is essential to get the
right amount.

Marinades don't tenderize meat. Clueless person here. That or they
havent a clue on how to make a tenderizing marinade. They may have
been using all sorts of things that don't tenderize and gotten confused
due to it.

You can cook in a cold pan. Yes, you can. It totally depends on what
it is. Imagine 'prewarming a pan' before you add cold water and still
shelled eggs to make hard boiled ones.

Stale Bread has lost it's moisture. I think this person only buys
store bread with unpronouncable chemical ingredients? I think he's
wrong on fresh real bread. It's moisture there.

Basically it's an idiot article but fun to laugh at.

Carol



--

On Mon, 27 Nov 2017 17:32:24 -0600, "cshenk" > wrote:

wrote in rec.food.cooking:
>
>> Talk about a stupid, redundant title, though!
>>
>> https://www.msn.com/en-us/foodanddri...cooking-myths-
>> that-are-actually-false/ss-AAupWzO
>>
>>
>> Are any of them wrong? (I'm in a rush.)
>>
>>
>> Lenona.
>
>Not washing a cast iron pan. They are a bit off on this one.
>Sometimes you have to and that's ok. Just don't use a dishwasher.
>Don't do it unless you have to as it damages the patina. Mine normally
>cleans with a paper towel and a little very hot water.
>
>Rinsing Pasta, I find running tap level hot water works best, but maybe
>that's just me. I only do it when I need to keep it from sticking.
>Sea Shell pasta where I want it to keep a distinct shape for example.
>
>Baking soda never goes bad. Yes it does, but it takes years. Replacing
>every 6-12 months is wasteful here. Might ad that comes from a bakery
>and in that case, he'd never have that issue unless trying to buy 5-6
>years worth at a shot.
>
>Old eggs are best for boiling. I'm not really sure if this person ever
>had a truely fresh egg, warm from the nest. In Japan, I got them
>sometimes still warm from the nest though of course they were abient
>temp by afternoon if I didnt shop that morning. No, they do not peel
>easily regardless of how you cook them, but then, we didnt waste those
>on boiled eggs.
>
>Removing Skin before cooking chicken. This seems to be an attempt to
>lower the fat. Cooking the chicken with the skin on, even if you
>remove the skin before eating, it going to have at least some of the
>skin fat leach into the meat. Personally, I don't remove the skin
>except in one particular dish where the meat actually works better
>flavored that way.
>
>Mushrooms never need rinsing. Actually, grab that kitchen spray handle
>and you may be amazed at the dirt stuff that comes off. Important part
>is more to cook them within say 30 minutes of that.
>
>On flour sifting not being needed, the person hasn't a clue on baking.
>Though actual 'sifting' if farily rare now, either a proper weight of
>the flour or learning to properly fluff it is essential to get the
>right amount.
>
>Marinades don't tenderize meat. Clueless person here. That or they
>havent a clue on how to make a tenderizing marinade. They may have
>been using all sorts of things that don't tenderize and gotten confused
>due to it.
>
>You can cook in a cold pan. Yes, you can. It totally depends on what
>it is. Imagine 'prewarming a pan' before you add cold water and still
>shelled eggs to make hard boiled ones.
>
>Stale Bread has lost it's moisture. I think this person only buys
>store bread with unpronouncable chemical ingredients? I think he's
>wrong on fresh real bread. It's moisture there.
>
>Basically it's an idiot article but fun to laugh at.
>
> Carol


Nothing idiot about the article if you had read it. The article was
meant to draw attention and then educate.
But I will tell you about stale bread. It is a chemical process not
simply a process of drying out. Read up on "bread staling."

U.S. Janet B. wrote in rec.food.cooking:

> On Mon, 27 Nov 2017 17:32:24 -0600, "cshenk" > wrote:
>
> > wrote in rec.food.cooking:
> >
> >> Talk about a stupid, redundant title, though!
> >>
> >>
> https://www.msn.com/en-us/foodanddri...cooking-myths-
> >> that-are-actually-false/ss-AAupWzO >>
> >>
> >> Are any of them wrong? (I'm in a rush.)
> >>
> >>
> >> Lenona.
> >
> > Not washing a cast iron pan. They are a bit off on this one.
> > Sometimes you have to and that's ok. Just don't use a dishwasher.
> > Don't do it unless you have to as it damages the patina. Mine
> > normally cleans with a paper towel and a little very hot water.
> >
> > Rinsing Pasta, I find running tap level hot water works best, but
> > maybe that's just me. I only do it when I need to keep it from
> > sticking. Sea Shell pasta where I want it to keep a distinct shape
> > for example.
> >
> > Baking soda never goes bad. Yes it does, but it takes years.
> > Replacing every 6-12 months is wasteful here. Might ad that comes
> > from a bakery and in that case, he'd never have that issue unless
> > trying to buy 5-6 years worth at a shot.
> >
> > Old eggs are best for boiling. I'm not really sure if this person
> > ever had a truely fresh egg, warm from the nest. In Japan, I got
> > them sometimes still warm from the nest though of course they were
> > abient temp by afternoon if I didnt shop that morning. No, they do
> > not peel easily regardless of how you cook them, but then, we didnt
> > waste those on boiled eggs.
> >
> > Removing Skin before cooking chicken. This seems to be an attempt
> > to lower the fat. Cooking the chicken with the skin on, even if you
> > remove the skin before eating, it going to have at least some of the
> > skin fat leach into the meat. Personally, I don't remove the skin
> > except in one particular dish where the meat actually works better
> > flavored that way.
> >
> > Mushrooms never need rinsing. Actually, grab that kitchen spray
> > handle and you may be amazed at the dirt stuff that comes off.
> > Important part is more to cook them within say 30 minutes of that.
> >
> > On flour sifting not being needed, the person hasn't a clue on
> > baking. Though actual 'sifting' if farily rare now, either a
> > proper weight of the flour or learning to properly fluff it is
> > essential to get the right amount.
> >
> > Marinades don't tenderize meat. Clueless person here. That or they
> > havent a clue on how to make a tenderizing marinade. They may have
> > been using all sorts of things that don't tenderize and gotten
> > confused due to it.
> >
> > You can cook in a cold pan. Yes, you can. It totally depends on
> > what it is. Imagine 'prewarming a pan' before you add cold water
> > and still shelled eggs to make hard boiled ones.
> >
> > Stale Bread has lost it's moisture. I think this person only buys
> > store bread with unpronouncable chemical ingredients? I think he's
> > wrong on fresh real bread. It's moisture there.
> >
> > Basically it's an idiot article but fun to laugh at.
> >
> > Carol
>
>
> Nothing idiot about the article if you had read it. The article was
> meant to draw attention and then educate.
> But I will tell you about stale bread. It is a chemical process not
> simply a process of drying out. Read up on "bread staling."

I did read it and 10 of 50 lines were wrong.

--

On 2017-11-27 10:44 AM, wrote:
> Talk about a stupid, redundant title, though!
>
Not if you know the original meaning of myth.

"U.S. Janet B." wrote in message
...


Nothing idiot about the article if you had read it. The article was
meant to draw attention and then educate.
But I will tell you about stale bread. It is a chemical process not
simply a process of drying out. Read up on "bread staling."

===

About the baking soda (baking powder) I have a big one I have been using
for a long time.

To check it is still good, I sprinkle a little onto some water, and if it
fizzes, it's ok


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

On Monday, November 27, 2017 at 7:59:55 PM UTC-5, cshenk wrote:
> U.S. Janet B. wrote in rec.food.cooking:
>
> > On Mon, 27 Nov 2017 17:32:24 -0600, "cshenk" > wrote:
> >
> > > wrote in rec.food.cooking:
> > >
> > >> Talk about a stupid, redundant title, though!
> > >>
> > >>
> > https://www.msn.com/en-us/foodanddri...cooking-myths-
> > >> that-are-actually-false/ss-AAupWzO >>
> > >>
> > >> Are any of them wrong? (I'm in a rush.)
> > >>
> > >>
> > >> Lenona.
> > >
> > > Not washing a cast iron pan. They are a bit off on this one.
> > > Sometimes you have to and that's ok. Just don't use a dishwasher.
> > > Don't do it unless you have to as it damages the patina. Mine
> > > normally cleans with a paper towel and a little very hot water.
> > >
> > > Rinsing Pasta, I find running tap level hot water works best, but
> > > maybe that's just me. I only do it when I need to keep it from
> > > sticking. Sea Shell pasta where I want it to keep a distinct shape
> > > for example.
> > >
> > > Baking soda never goes bad. Yes it does, but it takes years.
> > > Replacing every 6-12 months is wasteful here. Might ad that comes
> > > from a bakery and in that case, he'd never have that issue unless
> > > trying to buy 5-6 years worth at a shot.
> > >
> > > Old eggs are best for boiling. I'm not really sure if this person
> > > ever had a truely fresh egg, warm from the nest. In Japan, I got
> > > them sometimes still warm from the nest though of course they were
> > > abient temp by afternoon if I didnt shop that morning. No, they do
> > > not peel easily regardless of how you cook them, but then, we didnt
> > > waste those on boiled eggs.
> > >
> > > Removing Skin before cooking chicken. This seems to be an attempt
> > > to lower the fat. Cooking the chicken with the skin on, even if you
> > > remove the skin before eating, it going to have at least some of the
> > > skin fat leach into the meat. Personally, I don't remove the skin
> > > except in one particular dish where the meat actually works better
> > > flavored that way.
> > >
> > > Mushrooms never need rinsing. Actually, grab that kitchen spray
> > > handle and you may be amazed at the dirt stuff that comes off.
> > > Important part is more to cook them within say 30 minutes of that.
> > >
> > > On flour sifting not being needed, the person hasn't a clue on
> > > baking. Though actual 'sifting' if farily rare now, either a
> > > proper weight of the flour or learning to properly fluff it is
> > > essential to get the right amount.
> > >
> > > Marinades don't tenderize meat. Clueless person here. That or they
> > > havent a clue on how to make a tenderizing marinade. They may have
> > > been using all sorts of things that don't tenderize and gotten
> > > confused due to it.
> > >
> > > You can cook in a cold pan. Yes, you can. It totally depends on
> > > what it is. Imagine 'prewarming a pan' before you add cold water
> > > and still shelled eggs to make hard boiled ones.
> > >
> > > Stale Bread has lost it's moisture. I think this person only buys
> > > store bread with unpronouncable chemical ingredients? I think he's
> > > wrong on fresh real bread. It's moisture there.
> > >
> > > Basically it's an idiot article but fun to laugh at.
> > >
> > > Carol
> >
> >
> > Nothing idiot about the article if you had read it. The article was
> > meant to draw attention and then educate.
> > But I will tell you about stale bread. It is a chemical process not
> > simply a process of drying out. Read up on "bread staling."
>
> I did read it and 10 of 50 lines were wrong.

So you believed that 40 of the 50 myths were not myths?

Cindy Hamilton

On Tuesday, November 28, 2017 at 3:38:32 AM UTC-5, Ophelia wrote:
> "U.S. Janet B." wrote in message
> ...
>
>
> Nothing idiot about the article if you had read it. The article was
> meant to draw attention and then educate.
> But I will tell you about stale bread. It is a chemical process not
> simply a process of drying out. Read up on "bread staling."
>
> ===
>
> About the baking soda (baking powder) I have a big one I have been using
> for a long time.
>
> To check it is still good, I sprinkle a little onto some water, and if it
> fizzes, it's ok

In the U.S., baking soda (bicarbonate of soda) and baking powder (bicarb
plus some acid salt.
<https://en.wikipedia.org/wiki/Baking_powder>

I'd only expect baking soda to fizz if the pH of my water were pretty
low.

Cindy Hamilton

On Tue, 28 Nov 2017 03:23:34 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, November 28, 2017 at 3:38:32 AM UTC-5, Ophelia wrote:
>> "U.S. Janet B." wrote in message
>> ...
>>
>>
>> Nothing idiot about the article if you had read it. The article was
>> meant to draw attention and then educate.
>> But I will tell you about stale bread. It is a chemical process not
>> simply a process of drying out. Read up on "bread staling."
>>
>> ===
>>
>> About the baking soda (baking powder) I have a big one I have been using
>> for a long time.
>>
>> To check it is still good, I sprinkle a little onto some water, and if it
>> fizzes, it's ok
>
>In the U.S., baking soda (bicarbonate of soda) and baking powder (bicarb
>plus some acid salt.
><https://en.wikipedia.org/wiki/Baking_powder>
>
>I'd only expect baking soda to fizz if the pH of my water were pretty
>low.

Does your tap water smell of chlorine?

"Cindy Hamilton" wrote in message
...

On Tuesday, November 28, 2017 at 3:38:32 AM UTC-5, Ophelia wrote:
> "U.S. Janet B." wrote in message
> ...
>
>
> Nothing idiot about the article if you had read it. The article was
> meant to draw attention and then educate.
> But I will tell you about stale bread. It is a chemical process not
> simply a process of drying out. Read up on "bread staling."
>
> ===
>
> About the baking soda (baking powder) I have a big one I have been using
> for a long time.
>
> To check it is still good, I sprinkle a little onto some water, and if it
> fizzes, it's ok

In the U.S., baking soda (bicarbonate of soda) and baking powder (bicarb
plus some acid salt.
<https://en.wikipedia.org/wiki/Baking_powder>

I'd only expect baking soda to fizz if the pH of my water were pretty
low.

Cindy Hamilton

==

I don't know. All I know is that is the way I check mine)

It's worth a try at least if you are not sure.

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

On Tuesday, November 28, 2017 at 6:25:14 AM UTC-5, Bruze wrote:
> On Tue, 28 Nov 2017 03:23:34 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Tuesday, November 28, 2017 at 3:38:32 AM UTC-5, Ophelia wrote:
> >> "U.S. Janet B." wrote in message
> >> ...
> >>
> >>
> >> Nothing idiot about the article if you had read it. The article was
> >> meant to draw attention and then educate.
> >> But I will tell you about stale bread. It is a chemical process not
> >> simply a process of drying out. Read up on "bread staling."
> >>
> >> ===
> >>
> >> About the baking soda (baking powder) I have a big one I have been using
> >> for a long time.
> >>
> >> To check it is still good, I sprinkle a little onto some water, and if it
> >> fizzes, it's ok
> >
> >In the U.S., baking soda (bicarbonate of soda) and baking powder (bicarb
> >plus some acid salt.
> ><https://en.wikipedia.org/wiki/Baking_powder>
> >
> >I'd only expect baking soda to fizz if the pH of my water were pretty
> >low.
>
> Does your tap water smell of chlorine?

Not that I notice, but someone used to well water might. 0.77 ppm
free residual chlorine, according to my water authority. pH of 7.52.

We had a well. It stank of sulfur, so we went on municipal water
at our earliest opportunity. A contributing factor was that our
leach field was 60 years old, and the soil here won't perc, so we
would have had to install an engineered field even if we wanted to
install a water treatment system. It cost a ton of money to
hook up to municipal water and sewer, and it costs a wheelbarrow-full
every month to buy water and flushing rights, but every time the power
goes out, one of us says, "Hey. We can flush!"

Cindy Hamilton

On Tuesday, November 28, 2017 at 6:36:07 AM UTC-5, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> On Tuesday, November 28, 2017 at 3:38:32 AM UTC-5, Ophelia wrote:
> > "U.S. Janet B." wrote in message
> > ...
> >
> >
> > Nothing idiot about the article if you had read it. The article was
> > meant to draw attention and then educate.
> > But I will tell you about stale bread. It is a chemical process not
> > simply a process of drying out. Read up on "bread staling."
> >
> > ===
> >
> > About the baking soda (baking powder) I have a big one I have been using
> > for a long time.
> >
> > To check it is still good, I sprinkle a little onto some water, and if it
> > fizzes, it's ok
>
> In the U.S., baking soda (bicarbonate of soda) and baking powder (bicarb
> plus some acid salt.
> <https://en.wikipedia.org/wiki/Baking_powder>
>
> I'd only expect baking soda to fizz if the pH of my water were pretty
> low.
>
> Cindy Hamilton
>
> ==
>
> I don't know. All I know is that is the way I check mine)
>
> It's worth a try at least if you are not sure.

I'd like to know if you're talking about plain bicarbonate of soda,
or the mix of soda and acid. I might expect the latter to fizz in
water, but not the former.

<https://www.bbcgoodfood.com/glossary/baking-powder>
What is baking powder in the UK?

Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali, bicarbonate of soda, and an acid, cream of tartar, plus a filler like cornflour or rice flour which absorbs moisture.

Cindy Hamilton

"Ophelia" > wrote in message
...
> "Cindy Hamilton" wrote in message
> ...
>
> On Tuesday, November 28, 2017 at 3:38:32 AM UTC-5, Ophelia wrote:
>> "U.S. Janet B." wrote in message
>> ...
>>
>>
>> Nothing idiot about the article if you had read it. The article was
>> meant to draw attention and then educate.
>> But I will tell you about stale bread. It is a chemical process not
>> simply a process of drying out. Read up on "bread staling."
>>
>> ===
>>
>> About the baking soda (baking powder) I have a big one I have been using
>> for a long time.
>>
>> To check it is still good, I sprinkle a little onto some water, and if it
>> fizzes, it's ok
>
> In the U.S., baking soda (bicarbonate of soda) and baking powder (bicarb
> plus some acid salt.
> <https://en.wikipedia.org/wiki/Baking_powder>
>
> I'd only expect baking soda to fizz if the pH of my water were pretty
> low.
>
> Cindy Hamilton
>
> ==
>
> I don't know. All I know is that is the way I check mine)
>
> It's worth a try at least if you are not sure.

Mine only fizzes in sugar syrup or vinegar.

"Cindy Hamilton" wrote in message
...

On Tuesday, November 28, 2017 at 6:25:14 AM UTC-5, Bruze wrote:
> On Tue, 28 Nov 2017 03:23:34 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Tuesday, November 28, 2017 at 3:38:32 AM UTC-5, Ophelia wrote:
> >> "U.S. Janet B." wrote in message
> >> ...
> >>
> >>
> >> Nothing idiot about the article if you had read it. The article was
> >> meant to draw attention and then educate.
> >> But I will tell you about stale bread. It is a chemical process not
> >> simply a process of drying out. Read up on "bread staling."
> >>
> >> ===
> >>
> >> About the baking soda (baking powder) I have a big one I have been
> >> using
> >> for a long time.
> >>
> >> To check it is still good, I sprinkle a little onto some water, and if
> >> it
> >> fizzes, it's ok
> >
> >In the U.S., baking soda (bicarbonate of soda) and baking powder (bicarb
> >plus some acid salt.
> ><https://en.wikipedia.org/wiki/Baking_powder>
> >
> >I'd only expect baking soda to fizz if the pH of my water were pretty
> >low.
>
> Does your tap water smell of chlorine?

Not that I notice, but someone used to well water might. 0.77 ppm
free residual chlorine, according to my water authority. pH of 7.52.

We had a well. It stank of sulfur, so we went on municipal water
at our earliest opportunity. A contributing factor was that our
leach field was 60 years old, and the soil here won't perc, so we
would have had to install an engineered field even if we wanted to
install a water treatment system. It cost a ton of money to
hook up to municipal water and sewer, and it costs a wheelbarrow-full
every month to buy water and flushing rights, but every time the power
goes out, one of us says, "Hey. We can flush!"

Cindy Hamilton
==

I don't know what our ph is, but if it helps, our water up here is very
soft, whereas down south it is very hard! Can you make anything out of
that?

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

"Cindy Hamilton" wrote in message
...

On Tuesday, November 28, 2017 at 6:36:07 AM UTC-5, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> On Tuesday, November 28, 2017 at 3:38:32 AM UTC-5, Ophelia wrote:
> > "U.S. Janet B." wrote in message
> > ...
> >
> >
> > Nothing idiot about the article if you had read it. The article was
> > meant to draw attention and then educate.
> > But I will tell you about stale bread. It is a chemical process not
> > simply a process of drying out. Read up on "bread staling."
> >
> > ===
> >
> > About the baking soda (baking powder) I have a big one I have been
> > using
> > for a long time.
> >
> > To check it is still good, I sprinkle a little onto some water, and if
> > it
> > fizzes, it's ok
>
> In the U.S., baking soda (bicarbonate of soda) and baking powder (bicarb
> plus some acid salt.
> <https://en.wikipedia.org/wiki/Baking_powder>
>
> I'd only expect baking soda to fizz if the pH of my water were pretty
> low.
>
> Cindy Hamilton
>
> ==
>
> I don't know. All I know is that is the way I check mine)
>
> It's worth a try at least if you are not sure.

I'd like to know if you're talking about plain bicarbonate of soda,
or the mix of soda and acid. I might expect the latter to fizz in
water, but not the former.

<https://www.bbcgoodfood.com/glossary/baking-powder>
What is baking powder in the UK?

Baking powder is a raising agent that is commonly used in cake-making. It is
made from an alkali, bicarbonate of soda, and an acid, cream of tartar, plus
a filler like cornflour or rice flour which absorbs moisture.

Cindy Hamilton

==

See he

https://www.msn.com/en-au/foodanddri...nce/ar-AA4Glnj

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

On Tuesday, November 28, 2017 at 9:39:59 AM UTC-5, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> On Tuesday, November 28, 2017 at 6:36:07 AM UTC-5, Ophelia wrote:
> > "Cindy Hamilton" wrote in message
> > ...
> >
> > On Tuesday, November 28, 2017 at 3:38:32 AM UTC-5, Ophelia wrote:
> > > "U.S. Janet B." wrote in message
> > > ...
> > >
> > >
> > > Nothing idiot about the article if you had read it. The article was
> > > meant to draw attention and then educate.
> > > But I will tell you about stale bread. It is a chemical process not
> > > simply a process of drying out. Read up on "bread staling."
> > >
> > > ===
> > >

> > >
> > > To check it is still good, I sprinkle a little onto some water, and if
> > > it
> > > fizzes, it's ok
> >
> > In the U.S., baking soda (bicarbonate of soda) and baking powder (bicarb
> > plus some acid salt.
> > <https://en.wikipedia.org/wiki/Baking_powder>
> >
> > I'd only expect baking soda to fizz if the pH of my water were pretty
> > low.
> >
> > Cindy Hamilton
> >
> > ==
> >
> > I don't know. All I know is that is the way I check mine)
> >
> > It's worth a try at least if you are not sure.
>
> I'd like to know if you're talking about plain bicarbonate of soda,
> or the mix of soda and acid. I might expect the latter to fizz in
> water, but not the former.
>
> <https://www.bbcgoodfood.com/glossary/baking-powder>
> What is baking powder in the UK?
>
> Baking powder is a raising agent that is commonly used in cake-making. It is
> made from an alkali, bicarbonate of soda, and an acid, cream of tartar, plus
> a filler like cornflour or rice flour which absorbs moisture.
>
> Cindy Hamilton
>
> ==
>
> See he
>
> https://www.msn.com/en-au/foodanddri...nce/ar-AA4Glnj

I know the difference. Here's what you wrote:

> > > About the baking soda (baking powder) I have a big one I have been
> > > using
> > > for a long time.

So, were you talking about baking soda or baking powder?

Cindy Hamilton

On Tuesday, November 28, 2017 at 9:39:59 AM UTC-5, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> On Tuesday, November 28, 2017 at 6:25:14 AM UTC-5, Bruze wrote:
> > On Tue, 28 Nov 2017 03:23:34 -0800 (PST), Cindy Hamilton
> > > wrote:
> >
> > >On Tuesday, November 28, 2017 at 3:38:32 AM UTC-5, Ophelia wrote:
> > >> "U.S. Janet B." wrote in message
> > >> ...
> > >>
> > >>
> > >> Nothing idiot about the article if you had read it. The article was
> > >> meant to draw attention and then educate.
> > >> But I will tell you about stale bread. It is a chemical process not
> > >> simply a process of drying out. Read up on "bread staling."
> > >>
> > >> ===
> > >>
> > >> About the baking soda (baking powder) I have a big one I have been
> > >> using
> > >> for a long time.
> > >>
> > >> To check it is still good, I sprinkle a little onto some water, and if
> > >> it
> > >> fizzes, it's ok
> > >
> > >In the U.S., baking soda (bicarbonate of soda) and baking powder (bicarb
> > >plus some acid salt.
> > ><https://en.wikipedia.org/wiki/Baking_powder>
> > >
> > >I'd only expect baking soda to fizz if the pH of my water were pretty
> > >low.
> >
> > Does your tap water smell of chlorine?
>
> Not that I notice, but someone used to well water might. 0.77 ppm
> free residual chlorine, according to my water authority. pH of 7.52.
>
> We had a well. It stank of sulfur, so we went on municipal water
> at our earliest opportunity. A contributing factor was that our
> leach field was 60 years old, and the soil here won't perc, so we
> would have had to install an engineered field even if we wanted to
> install a water treatment system. It cost a ton of money to
> hook up to municipal water and sewer, and it costs a wheelbarrow-full
> every month to buy water and flushing rights, but every time the power
> goes out, one of us says, "Hey. We can flush!"
>
> Cindy Hamilton
> ==
>
> I don't know what our ph is, but if it helps, our water up here is very
> soft, whereas down south it is very hard! Can you make anything out of
> that?

It would be pure guesswork on my part, so no.

Cindy Hamilton

"Julie Bove" wrote in message news

"Ophelia" > wrote in message
...
> "Cindy Hamilton" wrote in message
> ...
>
> On Tuesday, November 28, 2017 at 3:38:32 AM UTC-5, Ophelia wrote:
>> "U.S. Janet B." wrote in message
>> ...
>>
>>
>> Nothing idiot about the article if you had read it. The article was
>> meant to draw attention and then educate.
>> But I will tell you about stale bread. It is a chemical process not
>> simply a process of drying out. Read up on "bread staling."
>>
>> ===
>>
>> About the baking soda (baking powder) I have a big one I have been using
>> for a long time.
>>
>> To check it is still good, I sprinkle a little onto some water, and if it
>> fizzes, it's ok
>
> In the U.S., baking soda (bicarbonate of soda) and baking powder (bicarb
> plus some acid salt.
> <https://en.wikipedia.org/wiki/Baking_powder>
>
> I'd only expect baking soda to fizz if the pH of my water were pretty
> low.
>
> Cindy Hamilton
>
> ==
>
> I don't know. All I know is that is the way I check mine)
>
> It's worth a try at least if you are not sure.

Mine only fizzes in sugar syrup or vinegar.

==

So long as it fizzes I guess it will be ok? At least it is still alive
or it won't fizz


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

On 11/28/2017 6:40 AM, Cindy Hamilton wrote:
> On Tuesday, November 28, 2017 at 6:25:14 AM UTC-5, Bruze wrote:
>> On Tue, 28 Nov 2017 03:23:34 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>>> On Tuesday, November 28, 2017 at 3:38:32 AM UTC-5, Ophelia wrote:
>>>> "U.S. Janet B." wrote in message
>>>> ...
>>>>
>>>>
>>>> Nothing idiot about the article if you had read it. The article was
>>>> meant to draw attention and then educate.
>>>> But I will tell you about stale bread. It is a chemical process not
>>>> simply a process of drying out. Read up on "bread staling."
>>>>
>>>> ===
>>>>
>>>> About the baking soda (baking powder) I have a big one I have been using
>>>> for a long time.
>>>>
>>>> To check it is still good, I sprinkle a little onto some water, and if it
>>>> fizzes, it's ok
>>>
>>> In the U.S., baking soda (bicarbonate of soda) and baking powder (bicarb
>>> plus some acid salt.
>>> <https://en.wikipedia.org/wiki/Baking_powder>
>>>
>>> I'd only expect baking soda to fizz if the pH of my water were pretty
>>> low.
>>
>> Does your tap water smell of chlorine?
>
> Not that I notice, but someone used to well water might. 0.77 ppm
> free residual chlorine, according to my water authority. pH of 7.52.
>
> We had a well. It stank of sulfur, so we went on municipal water
> at our earliest opportunity. A contributing factor was that our
> leach field was 60 years old, and the soil here won't perc, so we
> would have had to install an engineered field even if we wanted to
> install a water treatment system. It cost a ton of money to
> hook up to municipal water and sewer, and it costs a wheelbarrow-full
> every month to buy water and flushing rights, but every time the power
> goes out, one of us says, "Hey. We can flush!"
>
> Cindy Hamilton
>

Flushing is nice! Never had a well at home. We had them at work for
production and they can be troublesome. For sewer and water I pay about
$800 a year. A well cost only pennies, until you have a problem and the
pump dies or septic is problematic.

On 2017-11-28 10:50 AM, Ed Pawlowski wrote:

>> We had a well.Â* It stank of sulfur, so we went on municipal water
>> at our earliest opportunity.Â* A contributing factor was that our
>> leach field was 60 years old, and the soil here won't perc, so we
>> would have had to install an engineered field even if we wanted to
>> install a water treatment system.Â* It cost a ton of money to
>> hook up to municipal water and sewer, and it costs a wheelbarrow-full
>> every month to buy water and flushing rights, but every time the power
>> goes out, one of us says, "Hey.Â* We can flush!"
>>
>> Cindy Hamilton
>>
>
> Flushing is nice!Â* Never had a well at home.Â* We had them at work for
> production and they can be troublesome.Â* For sewer and water I pay about
> $800 a year.Â* A well cost only pennies, until you have a problem and the
> pump dies or septic is problematic.


Indeed. Flushing is nice. It's one of the things I think of first when
the power goes off and we have no electricity to run the water pressure
pump. When we had a baby in the house we had a water purification
system that filtered and chlorinated our well and cistern water. I
remember one guest from the city who was thoroughly enjoying our well
water and talking about how great it is not to have to drink chlorinated
water. I didn't want to shatter his delusions and tell him that our
water was probably more chlorinated than his city water. Being used to
chlorinated water, he may not aware of the taste as someone more
accustomed to non chlorinated water. We got rid of that system years ago
and use a distiller for drinking water. When I drink non filtered city
water I immediately smell the chlorine.

On 11/28/2017 1:37 AM, Ophelia wrote:
> "U.S. Janet B."Â* wrote in message
> ...
>
>
> Nothing idiot about the article if you had read it.Â* The article was
> meant to draw attention and then educate.
> Â*But I will tell you about stale bread.Â* It is a chemical process not
> simply a process of drying out.Â* Read up on "bread staling."
>
> ===
>
> About the baking soda (baking powder)Â* I have a big one I have been
> using for a long time.
>
> To check it is still good, I sprinkle a little onto some water, and if
> it fizzes, it's ok
>
>

Did they ever have these toys in the UK?

https://cdn.instructables.com/F5T/39...XWJ.MEDIUM.jpg

Fun in the tub!

On 11/28/2017 4:23 AM, Cindy Hamilton wrote:
> On Tuesday, November 28, 2017 at 3:38:32 AM UTC-5, Ophelia wrote:
>> "U.S. Janet B." wrote in message
>> ...
>>
>>
>> Nothing idiot about the article if you had read it. The article was
>> meant to draw attention and then educate.
>> But I will tell you about stale bread. It is a chemical process not
>> simply a process of drying out. Read up on "bread staling."
>>
>> ===
>>
>> About the baking soda (baking powder) I have a big one I have been using
>> for a long time.
>>
>> To check it is still good, I sprinkle a little onto some water, and if it
>> fizzes, it's ok
>
> In the U.S., baking soda (bicarbonate of soda) and baking powder (bicarb
> plus some acid salt.
> <https://en.wikipedia.org/wiki/Baking_powder>
>
> I'd only expect baking soda to fizz if the pH of my water were pretty
> low.
>
> Cindy Hamilton
>
https://i.pinimg.com/564x/66/5b/d3/6...03a02eeb90.jpg

On 11/28/2017 5:04 AM, Julie Bove wrote:
>
> "Ophelia" > wrote in message
> ...
>> "Cindy Hamilton"Â* wrote in message
>> ...
>>
>> On Tuesday, November 28, 2017 at 3:38:32 AM UTC-5, Ophelia wrote:
>>> "U.S. Janet B."Â* wrote in message
>>> ...
>>>
>>>
>>> Nothing idiot about the article if you had read it.Â* The article was
>>> meant to draw attention and then educate.
>>> Â* But I will tell you about stale bread.Â* It is a chemical process not
>>> simply a process of drying out.Â* Read up on "bread staling."
>>>
>>> ===
>>>
>>> About the baking soda (baking powder)Â* I have a big one I have been
>>> using
>>> for a long time.
>>>
>>> To check it is still good, I sprinkle a little onto some water, and
>>> if it
>>> fizzes, it's ok
>>
>> In the U.S., baking soda (bicarbonate of soda) and baking powder (bicarb
>> plus some acid salt.
>> <https://en.wikipedia.org/wiki/Baking_powder>
>>
>> I'd only expect baking soda to fizz if the pH of my water were pretty
>> low.
>>
>> Cindy Hamilton
>>
>> ==
>>
>> I don't know. All I know is that is the way I check mine)
>>
>> It's worth a try at least if you are not sure.
>
> Mine only fizzes in sugar syrup or vinegar.
>


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

"Casa de perritos felices" wrote in message
news
On 11/28/2017 1:37 AM, Ophelia wrote:
> "U.S. Janet B." wrote in message
> ...
>
>
> Nothing idiot about the article if you had read it. The article was
> meant to draw attention and then educate.
> But I will tell you about stale bread. It is a chemical process not
> simply a process of drying out. Read up on "bread staling."
>
> ===
>
> About the baking soda (baking powder) I have a big one I have been using
> for a long time.
>
> To check it is still good, I sprinkle a little onto some water, and if it
> fizzes, it's ok
>
>

Did they ever have these toys in the UK?

https://cdn.instructables.com/F5T/39...XWJ.MEDIUM.jpg

Fun in the tub!

===

Err not that I know of <g>


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

"Cindy Hamilton" wrote in message
...

On Tuesday, November 28, 2017 at 9:39:59 AM UTC-5, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> On Tuesday, November 28, 2017 at 6:36:07 AM UTC-5, Ophelia wrote:
> > "Cindy Hamilton" wrote in message
> > ...
> >
> > On Tuesday, November 28, 2017 at 3:38:32 AM UTC-5, Ophelia wrote:
> > > "U.S. Janet B." wrote in message
> > > ...
> > >
> > >
> > > Nothing idiot about the article if you had read it. The article was
> > > meant to draw attention and then educate.
> > > But I will tell you about stale bread. It is a chemical process not
> > > simply a process of drying out. Read up on "bread staling."
> > >
> > > ===
> > >

> > >
> > > To check it is still good, I sprinkle a little onto some water, and if
> > > it
> > > fizzes, it's ok
> >
> > In the U.S., baking soda (bicarbonate of soda) and baking powder (bicarb
> > plus some acid salt.
> > <https://en.wikipedia.org/wiki/Baking_powder>
> >
> > I'd only expect baking soda to fizz if the pH of my water were pretty
> > low.
> >
> > Cindy Hamilton
> >
> > ==
> >
> > I don't know. All I know is that is the way I check mine)
> >
> > It's worth a try at least if you are not sure.
>
> I'd like to know if you're talking about plain bicarbonate of soda,
> or the mix of soda and acid. I might expect the latter to fizz in
> water, but not the former.
>
> <https://www.bbcgoodfood.com/glossary/baking-powder>
> What is baking powder in the UK?
>
> Baking powder is a raising agent that is commonly used in cake-making. It
> is
> made from an alkali, bicarbonate of soda, and an acid, cream of tartar,
> plus
> a filler like cornflour or rice flour which absorbs moisture.
>
> Cindy Hamilton
>
> ==
>
> See he
>
> https://www.msn.com/en-au/foodanddri...nce/ar-AA4Glnj

I know the difference. Here's what you wrote:

> > > About the baking soda (baking powder) I have a big one I have been
> > > using
> > > for a long time.

So, were you talking about baking soda or baking powder?

Cindy Hamilton

==

Baking powder!


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

On 11/28/2017 11:22 AM, Ophelia wrote:
> "Casa de perritos felices"Â* wrote in message
> news >
> On 11/28/2017 1:37 AM, Ophelia wrote:
>> "U.S. Janet B."Â* wrote in message
>> ...
>>
>>
>> Nothing idiot about the article if you had read it.Â* The article was
>> meant to draw attention and then educate.
>> Â* But I will tell you about stale bread.Â* It is a chemical process not
>> simply a process of drying out.Â* Read up on "bread staling."
>>
>> ===
>>
>> About the baking soda (baking powder)Â* I have a big one I have been using
>> for a long time.
>>
>> To check it is still good, I sprinkle a little onto some water, and if it
>> fizzes, it's ok
>>
>>
>
> Did they ever have these toys in the UK?
>
> https://cdn.instructables.com/F5T/39...XWJ.MEDIUM.jpg
>
> Fun in the tub!
>
> ===
>
> Err not that I know of <g>
>
>
Well bother, you lot missed out on some cheap cereal box promo fun then.

On Tuesday, November 28, 2017 at 1:23:21 PM UTC-5, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> On Tuesday, November 28, 2017 at 9:39:59 AM UTC-5, Ophelia wrote:
> > "Cindy Hamilton" wrote in message
> > ...
> >
> > On Tuesday, November 28, 2017 at 6:36:07 AM UTC-5, Ophelia wrote:
> > > "Cindy Hamilton" wrote in message
> > > ...
> > >
> > > On Tuesday, November 28, 2017 at 3:38:32 AM UTC-5, Ophelia wrote:
> > > > "U.S. Janet B." wrote in message
> > > > ...
> > > >
> > > >
> > > > Nothing idiot about the article if you had read it. The article was
> > > > meant to draw attention and then educate.
> > > > But I will tell you about stale bread. It is a chemical process not
> > > > simply a process of drying out. Read up on "bread staling."
> > > >
> > > > ===
> > > >
>
> > > >
> > > > To check it is still good, I sprinkle a little onto some water, and if
> > > > it
> > > > fizzes, it's ok
> > >
> > > In the U.S., baking soda (bicarbonate of soda) and baking powder (bicarb
> > > plus some acid salt.
> > > <https://en.wikipedia.org/wiki/Baking_powder>
> > >
> > > I'd only expect baking soda to fizz if the pH of my water were pretty
> > > low.
> > >
> > > Cindy Hamilton
> > >
> > > ==
> > >
> > > I don't know. All I know is that is the way I check mine)
> > >
> > > It's worth a try at least if you are not sure.
> >
> > I'd like to know if you're talking about plain bicarbonate of soda,
> > or the mix of soda and acid. I might expect the latter to fizz in
> > water, but not the former.
> >
> > <https://www.bbcgoodfood.com/glossary/baking-powder>
> > What is baking powder in the UK?
> >
> > Baking powder is a raising agent that is commonly used in cake-making. It
> > is
> > made from an alkali, bicarbonate of soda, and an acid, cream of tartar,
> > plus
> > a filler like cornflour or rice flour which absorbs moisture.
> >
> > Cindy Hamilton
> >
> > ==
> >
> > See he
> >
> > https://www.msn.com/en-au/foodanddri...nce/ar-AA4Glnj
>
> I know the difference. Here's what you wrote:
>
> > > > About the baking soda (baking powder) I have a big one I have been
> > > > using
> > > > for a long time.
>
> So, were you talking about baking soda or baking powder?
>
> Cindy Hamilton
>
> ==
>
> Baking powder!

Ok, then. Now we're talking. Yes, I fully would expect that to fizz
in pretty much any sort of water.

It theoretically will very slowly react in storage, since the dry acid
and base are mixed (especially in the present of humidity), and thus
become inert. If you've never had that happen, I believe you. Likewise,
I believe the people who have the stuff "die" in storage.

Cindy Hamilton

On 2017-11-28 11:22 AM, Ophelia wrote:
> "Casa de perritos felices"Â* wrote in message
> news >
> On 11/28/2017 1:37 AM, Ophelia wrote:
>> "U.S. Janet B."Â* wrote in message
>> ...
>>
>>
>> Nothing idiot about the article if you had read it.Â* The article was
>> meant to draw attention and then educate.
>> Â* But I will tell you about stale bread.Â* It is a chemical process not
>> simply a process of drying out.Â* Read up on "bread staling."
>>
>> ===
>>
>> About the baking soda (baking powder)Â* I have a big one I have been using
>> for a long time.
>>
>> To check it is still good, I sprinkle a little onto some water, and if it
>> fizzes, it's ok
>>
>>
>
> Did they ever have these toys in the UK?
>
> https://cdn.instructables.com/F5T/39...XWJ.MEDIUM.jpg
>
> Fun in the tub!
>
> ===
>
> Err not that I know of <g>
>
>
I remember them.
Graham

On 11/28/2017 12:23 PM, graham wrote:
> On 2017-11-28 11:22 AM, Ophelia wrote:
>> "Casa de perritos felices"Â* wrote in message
>> news >>
>> On 11/28/2017 1:37 AM, Ophelia wrote:
>>> "U.S. Janet B."Â* wrote in message
>>> ...
>>>
>>>
>>> Nothing idiot about the article if you had read it.Â* The article was
>>> meant to draw attention and then educate.
>>> Â* But I will tell you about stale bread.Â* It is a chemical process not
>>> simply a process of drying out.Â* Read up on "bread staling."
>>>
>>> ===
>>>
>>> About the baking soda (baking powder)Â* I have a big one I have been
>>> using
>>> for a long time.
>>>
>>> To check it is still good, I sprinkle a little onto some water, and
>>> if it
>>> fizzes, it's ok
>>>
>>>
>>
>> Did they ever have these toys in the UK?
>>
>> https://cdn.instructables.com/F5T/39...XWJ.MEDIUM.jpg
>>
>>
>> Fun in the tub!
>>
>> ===
>>
>> Err not that I know of <g>
>>
>>
> I remember them.
> Graham

Good clean fun!

On 2017-11-28, graham > wrote:

> On 2017-11-28 11:22 AM, Ophelia wrote:

>> https://cdn.instructables.com/F5T/39...XWJ.MEDIUM.jpg

> I remember them.

OMG! ....so do I!

Got mine, free (minus bubble pkg), in a box of cereal.

nb

"graham" wrote in message news
On 2017-11-28 11:22 AM, Ophelia wrote:
> "Casa de perritos felices" wrote in message
> news >
> On 11/28/2017 1:37 AM, Ophelia wrote:
>> "U.S. Janet B." wrote in message
>> ...
>>
>>
>> Nothing idiot about the article if you had read it. The article was
>> meant to draw attention and then educate.
>> But I will tell you about stale bread. It is a chemical process not
>> simply a process of drying out. Read up on "bread staling."
>>
>> ===
>>
>> About the baking soda (baking powder) I have a big one I have been using
>> for a long time.
>>
>> To check it is still good, I sprinkle a little onto some water, and if it
>> fizzes, it's ok
>>
>>
>
> Did they ever have these toys in the UK?
>
> https://cdn.instructables.com/F5T/39...XWJ.MEDIUM.jpg
>
> Fun in the tub!
>
> ===
>
> Err not that I know of <g>
>
>
I remember them.
Graham

==

Really? I don't



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

"Cindy Hamilton" wrote in message
...

On Tuesday, November 28, 2017 at 1:23:21 PM UTC-5, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> On Tuesday, November 28, 2017 at 9:39:59 AM UTC-5, Ophelia wrote:
> > "Cindy Hamilton" wrote in message
> > ...
> >
> > On Tuesday, November 28, 2017 at 6:36:07 AM UTC-5, Ophelia wrote:
> > > "Cindy Hamilton" wrote in message
> > > ...
> > >
> > > On Tuesday, November 28, 2017 at 3:38:32 AM UTC-5, Ophelia wrote:
> > > > "U.S. Janet B." wrote in message
> > > > ...
> > > >
> > > >
> > > > Nothing idiot about the article if you had read it. The article was
> > > > meant to draw attention and then educate.
> > > > But I will tell you about stale bread. It is a chemical process
> > > > not
> > > > simply a process of drying out. Read up on "bread staling."
> > > >
> > > > ===
> > > >
>
> > > >
> > > > To check it is still good, I sprinkle a little onto some water, and
> > > > if
> > > > it
> > > > fizzes, it's ok
> > >
> > > In the U.S., baking soda (bicarbonate of soda) and baking powder
> > > (bicarb
> > > plus some acid salt.
> > > <https://en.wikipedia.org/wiki/Baking_powder>
> > >
> > > I'd only expect baking soda to fizz if the pH of my water were pretty
> > > low.
> > >
> > > Cindy Hamilton
> > >
> > > ==
> > >
> > > I don't know. All I know is that is the way I check mine)
> > >
> > > It's worth a try at least if you are not sure.
> >
> > I'd like to know if you're talking about plain bicarbonate of soda,
> > or the mix of soda and acid. I might expect the latter to fizz in
> > water, but not the former.
> >
> > <https://www.bbcgoodfood.com/glossary/baking-powder>
> > What is baking powder in the UK?
> >
> > Baking powder is a raising agent that is commonly used in cake-making.
> > It
> > is
> > made from an alkali, bicarbonate of soda, and an acid, cream of tartar,
> > plus
> > a filler like cornflour or rice flour which absorbs moisture.
> >
> > Cindy Hamilton
> >
> > ==
> >
> > See he
> >
> > https://www.msn.com/en-au/foodanddri...nce/ar-AA4Glnj
>
> I know the difference. Here's what you wrote:
>
> > > > About the baking soda (baking powder) I have a big one I have been
> > > > using
> > > > for a long time.
>
> So, were you talking about baking soda or baking powder?
>
> Cindy Hamilton
>
> ==
>
> Baking powder!

Ok, then. Now we're talking. Yes, I fully would expect that to fizz
in pretty much any sort of water.

It theoretically will very slowly react in storage, since the dry acid
and base are mixed (especially in the present of humidity), and thus
become inert. If you've never had that happen, I believe you. Likewise,
I believe the people who have the stuff "die" in storage.

Cindy Hamilton

==

The people???? oh dear

btw when I see a US recipe I tend to substitute your baking soda for our
baking powder.

Is that right?



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

On 2017-11-28 12:49 PM, notbob wrote:
> On 2017-11-28, graham > wrote:
>
>> On 2017-11-28 11:22 AM, Ophelia wrote:
>
>>> https://cdn.instructables.com/F5T/39...XWJ.MEDIUM.jpg
>
>> I remember them.
>
> OMG! ....so do I!
>
> Got mine, free (minus bubble pkg), in a box of cereal.
>
> nb
>
As did I but I can't remember the cereal - it didn't comprise breakfast
very often.

On Tue, 28 Nov 2017 12:45:16 -0700, ardiente casa del amor
> wrote:

>On 11/28/2017 12:23 PM, graham wrote:
>> On 2017-11-28 11:22 AM, Ophelia wrote:
>>> "Casa de perritos felices"* wrote in message
>>> news >>>
>>> Did they ever have these toys in the UK?
>>>
>>> https://cdn.instructables.com/F5T/39...XWJ.MEDIUM.jpg
>>>
>>>
>>> Fun in the tub!
>>>
>>> ===
>>>
>>> Err not that I know of <g>
>>>
>>>
>> I remember them.
>> Graham
>
>Good clean fun!

What? Indoctrinating children with a military, imperialist, white
supremacist mindset is good clean fun?! These toys created whole
generations of Republicans!

On Tuesday, November 28, 2017 at 3:10:37 PM UTC-5, Bruze wrote:
> On Tue, 28 Nov 2017 12:45:16 -0700, ardiente casa del amor
> > wrote:
>
> >On 11/28/2017 12:23 PM, graham wrote:
> >> On 2017-11-28 11:22 AM, Ophelia wrote:
> >>> "Casa de perritos felices"Â* wrote in message
> >>> news > >>>
> >>> Did they ever have these toys in the UK?
> >>>
> >>> https://cdn.instructables.com/F5T/39...XWJ.MEDIUM.jpg
> >>>
> >>>
> >>> Fun in the tub!
> >>>
> >>> ===
> >>>
> >>> Err not that I know of <g>
> >>>
> >>>
> >> I remember them.
> >> Graham
> >
> >Good clean fun!
>
> What? Indoctrinating children with a military, imperialist, white
> supremacist mindset is good clean fun?! These toys created whole
> generations of Republicans!

Not so much. Remember all those hippies? They grew up on
military toys and John Wayne movies.

I fondly remember my Man From Uncle junior spy kit.

Cindy Hamilton

On Tuesday, November 28, 2017 at 3:14:56 PM UTC-5, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> On Tuesday, November 28, 2017 at 1:23:21 PM UTC-5, Ophelia wrote:
> > "Cindy Hamilton" wrote in message
> > ...
> >
> > On Tuesday, November 28, 2017 at 9:39:59 AM UTC-5, Ophelia wrote:
> > > "Cindy Hamilton" wrote in message
> > > ...
> > >
> > > On Tuesday, November 28, 2017 at 6:36:07 AM UTC-5, Ophelia wrote:
> > > > "Cindy Hamilton" wrote in message
> > > > ...
> > > >
> > > > On Tuesday, November 28, 2017 at 3:38:32 AM UTC-5, Ophelia wrote:
> > > > > "U.S. Janet B." wrote in message
> > > > > ...
> > > > >
> > > > >
> > > > > Nothing idiot about the article if you had read it. The article was
> > > > > meant to draw attention and then educate.
> > > > > But I will tell you about stale bread. It is a chemical process
> > > > > not
> > > > > simply a process of drying out. Read up on "bread staling."
> > > > >
> > > > > ===
> > > > >
> >
> > > > >
> > > > > To check it is still good, I sprinkle a little onto some water, and
> > > > > if
> > > > > it
> > > > > fizzes, it's ok
> > > >
> > > > In the U.S., baking soda (bicarbonate of soda) and baking powder
> > > > (bicarb
> > > > plus some acid salt.
> > > > <https://en.wikipedia.org/wiki/Baking_powder>
> > > >
> > > > I'd only expect baking soda to fizz if the pH of my water were pretty
> > > > low.
> > > >
> > > > Cindy Hamilton
> > > >
> > > > ==
> > > >
> > > > I don't know. All I know is that is the way I check mine)
> > > >
> > > > It's worth a try at least if you are not sure.
> > >
> > > I'd like to know if you're talking about plain bicarbonate of soda,
> > > or the mix of soda and acid. I might expect the latter to fizz in
> > > water, but not the former.
> > >
> > > <https://www.bbcgoodfood.com/glossary/baking-powder>
> > > What is baking powder in the UK?
> > >
> > > Baking powder is a raising agent that is commonly used in cake-making.
> > > It
> > > is
> > > made from an alkali, bicarbonate of soda, and an acid, cream of tartar,
> > > plus
> > > a filler like cornflour or rice flour which absorbs moisture.
> > >
> > > Cindy Hamilton
> > >
> > > ==
> > >
> > > See he
> > >
> > > https://www.msn.com/en-au/foodanddri...nce/ar-AA4Glnj
> >
> > I know the difference. Here's what you wrote:
> >
> > > > > About the baking soda (baking powder) I have a big one I have been
> > > > > using
> > > > > for a long time.
> >
> > So, were you talking about baking soda or baking powder?
> >
> > Cindy Hamilton
> >
> > ==
> >
> > Baking powder!
>
> Ok, then. Now we're talking. Yes, I fully would expect that to fizz
> in pretty much any sort of water.
>
> It theoretically will very slowly react in storage, since the dry acid
> and base are mixed (especially in the present of humidity), and thus
> become inert. If you've never had that happen, I believe you. Likewise,
> I believe the people who have the stuff "die" in storage.
>
> Cindy Hamilton
>
> ==
>
> The people???? oh dear
>
> btw when I see a US recipe I tend to substitute your baking soda for our
> baking powder.
>
> Is that right?

No. Our baking powder is your baking powder. Our baking soda
is your bicarbonate.

Cindy Hamilton

On Tue, 28 Nov 2017 12:22:25 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, November 28, 2017 at 3:10:37 PM UTC-5, Bruze wrote:
>> On Tue, 28 Nov 2017 12:45:16 -0700, ardiente casa del amor
>> > wrote:
>>
>> >On 11/28/2017 12:23 PM, graham wrote:
>> >> On 2017-11-28 11:22 AM, Ophelia wrote:
>> >>> "Casa de perritos felices"* wrote in message
>> >>> news >> >>>
>> >>> Did they ever have these toys in the UK?
>> >>>
>> >>> https://cdn.instructables.com/F5T/39...XWJ.MEDIUM.jpg
>> >>>
>> >>>
>> >>> Fun in the tub!
>> >>>
>> >>> ===
>> >>>
>> >>> Err not that I know of <g>
>> >>>
>> >>>
>> >> I remember them.
>> >> Graham
>> >
>> >Good clean fun!
>>
>> What? Indoctrinating children with a military, imperialist, white
>> supremacist mindset is good clean fun?! These toys created whole
>> generations of Republicans!
>
>Not so much. Remember all those hippies? They grew up on
>military toys and John Wayne movies.

But they were the rebels, they used their own brains. But feed
military toys to a sheeple child and you get a Republican!

On Tue, 28 Nov 2017 10:50:39 -0500, Ed Pawlowski > wrote:

>On 11/28/2017 6:40 AM, Cindy Hamilton wrote:
>> On Tuesday, November 28, 2017 at 6:25:14 AM UTC-5, Bruze wrote:
>>> On Tue, 28 Nov 2017 03:23:34 -0800 (PST), Cindy Hamilton
>>> > wrote:
>>>
>>>> On Tuesday, November 28, 2017 at 3:38:32 AM UTC-5, Ophelia wrote:
>>>>> "U.S. Janet B." wrote in message
>>>>> ...
>>>>>
>>>>>
>>>>> Nothing idiot about the article if you had read it. The article was
>>>>> meant to draw attention and then educate.
>>>>> But I will tell you about stale bread. It is a chemical process not
>>>>> simply a process of drying out. Read up on "bread staling."
>>>>>
>>>>> ===
>>>>>
>>>>> About the baking soda (baking powder) I have a big one I have been using
>>>>> for a long time.
>>>>>
>>>>> To check it is still good, I sprinkle a little onto some water, and if it
>>>>> fizzes, it's ok
>>>>
>>>> In the U.S., baking soda (bicarbonate of soda) and baking powder (bicarb
>>>> plus some acid salt.
>>>> <https://en.wikipedia.org/wiki/Baking_powder>
>>>>
>>>> I'd only expect baking soda to fizz if the pH of my water were pretty
>>>> low.
>>>
>>> Does your tap water smell of chlorine?
>>
>> Not that I notice, but someone used to well water might. 0.77 ppm
>> free residual chlorine, according to my water authority. pH of 7.52.
>>
>> We had a well. It stank of sulfur, so we went on municipal water
>> at our earliest opportunity. A contributing factor was that our
>> leach field was 60 years old, and the soil here won't perc, so we
>> would have had to install an engineered field even if we wanted to
>> install a water treatment system. It cost a ton of money to
>> hook up to municipal water and sewer, and it costs a wheelbarrow-full
>> every month to buy water and flushing rights, but every time the power
>> goes out, one of us says, "Hey. We can flush!"
>>
>> Cindy Hamilton
>>
>
>Flushing is nice! Never had a well at home. We had them at work for
>production and they can be troublesome. For sewer and water I pay about
>$800 a year. A well cost only pennies, until you have a problem and the
>pump dies or septic is problematic.

A well when properly installed using quality components very rarely
has problems... about the worst problem is needing a new well screen
but they are not expensive (monel is best) and just a little labor to
pull up the pipe and exchange the screen... nowadays the pipe is poly,
flexible so easy to pull up... the old galvanized pipe had to come up
in sections and returned in sections. Otherwise a pressure tank could
leak or need a new motor, again not expensive.
The only flushing problem I have with a power outage is having to haul
5 gallon buckets of water from my creek. Whenever there's a storm
warning I fill buckets in the bathtub and leave them in the bathroom.
Living in the boonies we can pee outdoors.... take your pick of
trees/bushes. I use a septic system, never a problem, just have it
pumped about every ten years, not expensive, had it done last year
after 15 years, cost $250. With just two of we could have gone a lot
longer... just didn't want to push it and have3 a problem in winter
with the ground frozen. Water and solids are not what ruins a septic
system, chemicals do, especially over doing the laundry and dishwasher
compounds, and also bleach.... kills the natural bacteria that does
the composting.