There was a recipe here in the last week or so using pickle juice to
marinate chicken. I want to make it but I can't find it. Anyone
remember where it was?
I was sure that I copied and saved it but if I did I don't know where
it went.
Thanks
Janet US

On Wednesday, June 17, 2020 at 4:13:42 PM UTC-4, U.S. Janet B. wrote:
> There was a recipe here in the last week or so using pickle juice to
> marinate chicken. I want to make it but I can't find it. Anyone
> remember where it was?
> I was sure that I copied and saved it but if I did I don't know where
> it went.
> Thanks
> Janet US

<https://www.seriouseats.com/recipes/2015/08/five-ingredient-fried-chicken-sandwich-recipe.html>

--
Silvar Beitel

On Wednesday, June 17, 2020 at 3:34:06 PM UTC-5, Silvar Beitel wrote:
>
> <https://www.seriouseats.com/recipes/2015/08/five-ingredient-fried-chicken-sandwich-recipe.html>
>
> --
> Silvar Beitel
>
I'm glad you found that for her but when I read it I was not impressed enough
to save the site. I don't care for thighs nor pickles on any sandwich no
matter what meat it is and the thought of using the juice, uh-uh.

Soak in pickle juice then cook.
Good enough?

On 6/17/2020 4:39 PM, wrote:
> On Wednesday, June 17, 2020 at 3:34:06 PM UTC-5, Silvar Beitel wrote:
>>
>> <https://www.seriouseats.com/recipes/2015/08/five-ingredient-fried-chicken-sandwich-recipe.html>
>>
>> --
>> Silvar Beitel
>>
> I'm glad you found that for her but when I read it I was not impressed enough
> to save the site. I don't care for thighs nor pickles on any sandwich no
> matter what meat it is and the thought of using the juice, uh-uh.
>
I like chicken thighs but, like you, say no thanks to pickles or pickle
juice.

Jill

On Wed, 17 Jun 2020 13:34:02 -0700 (PDT), Silvar Beitel
> wrote:

>On Wednesday, June 17, 2020 at 4:13:42 PM UTC-4, U.S. Janet B. wrote:
>> There was a recipe here in the last week or so using pickle juice to
>> marinate chicken. I want to make it but I can't find it. Anyone
>> remember where it was?
>> I was sure that I copied and saved it but if I did I don't know where
>> it went.
>> Thanks
>> Janet US
>
><https://www.seriouseats.com/recipes/2015/08/five-ingredient-fried-chicken-sandwich-recipe.html>

Thank you a bunch, I'm sure I will stumble across the recipe in the
'safe' place that I put it ;(
Janet US

On Fri, 19 Jun 2020 02:04:00 -0500, Sqwertz >
wrote:

>On Wed, 17 Jun 2020 16:51:36 -0400, jmcquown wrote:
>
>> On 6/17/2020 4:39 PM, wrote:
>>> On Wednesday, June 17, 2020 at 3:34:06 PM UTC-5, Silvar Beitel wrote:
>>>>
>>>> <https://www.seriouseats.com/recipes/2015/08/five-ingredient-fried-chicken-sandwich-recipe.html>
>>>>
>>>> --
>>>> Silvar Beitel
>>>>
>>> I'm glad you found that for her but when I read it I was not impressed enough
>>> to save the site. I don't care for thighs nor pickles on any sandwich no
>>> matter what meat it is and the thought of using the juice, uh-uh.
>
>
>Glad you got that off your chest and you got a second chance. I
>know it probably took great restraint not chime in to the original
>thread with those gems.
>
>But seriouseats should be on your radar. It's not a JoC by any
>means, but it's no BS quality over quantity site.
>
>> I like chicken thighs but, like you, say no thanks to pickles or pickle
>> juice.
>
>Good thing Janet brought it up again!
>
>I'm going to have to start hating more foods so I have more to say.
>If I poo-poo something, it's probably the method rather than the
>ingredients.
>
>I drink pickle juice and other brines straight. Acetic acid is one
>of the most important and useful molecules on the planet. Citric
>acid and wine can kiss my ass.
>
>-sw

I use cola in a lot of different roast preparations. The use of cola
is all over the place from chefs and good cooks alike. It works very
well. I didn't see any reason why pickle juice wouldn't work. It is
a salty solution with seasonings. What's the difference between salt,
lemon, prepared mustard and vinegar? Or store bought salad dressing?
Unfortunately, my day interfered yesterday and I didn't get to make
the pickle juice fried chicken. Next week it's on the ticket.
Janet US

On Fri, 19 Jun 2020 01:13:09 -0500, Sqwertz >
wrote:

>On Wed, 17 Jun 2020 14:13:32 -0600, U.S. Janet B. wrote:
>
>> There was a recipe here in the last week or so using pickle juice to
>> marinate chicken. I want to make it but I can't find it. Anyone
>> remember where it was?
>> I was sure that I copied and saved it but if I did I don't know where
>> it went.
>> Thanks
>> Janet US
>
>I probably just linked to seriouseats. It's the best recipe/cooking
>site on the net. All original recipes developed in house,
>thoroughly tested and refined, scientifically explained (when
>necessary), and no 25 pages of useless pictures and mind-numbing
>commentary to scroll through to get to the damned recipe ("Pioneer
>Woman Style").

thank you. I will look up seriouseats.
Janet US

U.S. Janet B. wrote:

> I use cola in a lot of different roast preparations. The use of cola
> is all over the place from chefs and good cooks alike. It works very
> well. I didn't see any reason why pickle juice wouldn't work. It is
> a salty solution with seasonings. What's the difference between salt,
> lemon, prepared mustard and vinegar? Or store bought salad dressing?
> Unfortunately, my day interfered yesterday and I didn't get to make
> the pickle juice fried chicken. Next week it's on the ticket.


I'ved used cola to marinate pork and chicken, very good when grilling...will explore the pickle juice, too...

HINT: do *not* use diet cola, lol...

--
Best
Greg

GM wrote:
> HINT: do *not* use diet cola, lol...
>
It's obvious from your pic that you never
diet, Gregory.

On Fri, 19 Jun 2020 14:34:05 -0400, Bruce > wrote:

>GM wrote:
>> HINT: do *not* use diet cola, lol...
>>
>It's obvious from your pic that you never
>diet, Gregory.

Lol. I didn't write that. Is this Greg Sorrow talking to himself or do
I have more than one impersonator?

Bruce wrote:
> On Fri, 19 Jun 2020 14:34:05 -0400, Bruce > wrote:
>
>> GM wrote:
>>> HINT: do *not* use diet cola, lol...
>>>
>> It's obvious from your pic that you never
>> diet, Gregory.
>
> Lol. I didn't write that. Is this Greg Sorrow talking to himself or do
> I have more than one impersonator?
>

Druce, You afraid they'll start sniffing to compete with you?

Hank Rogers wrote:

> Bruce wrote:
> > On Fri, 19 Jun 2020 14:34:05 -0400, Bruce > wrote:
> >
> >> GM wrote:
> >>> HINT: do *not* use diet cola, lol...
> >>>
> >> It's obvious from your pic that you never
> >> diet, Gregory.
> >
> > Lol. I didn't write that. Is this Greg Sorrow talking to himself or do
> > I have more than one impersonator?
> >
>
> Druce, You afraid they'll start sniffing to compete with you?


Lol Hank...NONE of us would stoop down to his squalid olfactory level...

;-P

--
Best
Greg

On Fri, 19 Jun 2020 13:30:52 -0700 (PDT), GM
> wrote:

>Hank Rogers wrote:
>
>> Bruce wrote:
>> > On Fri, 19 Jun 2020 14:34:05 -0400, Bruce > wrote:
>> >
>> >> GM wrote:
>> >>> HINT: do *not* use diet cola, lol...
>> >>>
>> >> It's obvious from your pic that you never
>> >> diet, Gregory.
>> >
>> > Lol. I didn't write that. Is this Greg Sorrow talking to himself or do
>> > I have more than one impersonator?
>> >
>>
>> Druce, You afraid they'll start sniffing to compete with you?
>
>
>Lol Hank...NONE of us would stoop down to his squalid olfactory level...

Look at them... 2 peas in a pod

Bruce wrote:
> On Fri, 19 Jun 2020 13:30:52 -0700 (PDT), GM
> > wrote:
>
>> Hank Rogers wrote:
>>
>>> Bruce wrote:
>>>> On Fri, 19 Jun 2020 14:34:05 -0400, Bruce > wrote:
>>>>
>>>>> GM wrote:
>>>>>> HINT: do *not* use diet cola, lol...
>>>>>>
>>>>> It's obvious from your pic that you never
>>>>> diet, Gregory.
>>>>
>>>> Lol. I didn't write that. Is this Greg Sorrow talking to himself or do
>>>> I have more than one impersonator?
>>>>
>>>
>>> Druce, You afraid they'll start sniffing to compete with you?
>>
>>
>> Lol Hank...NONE of us would stoop down to his squalid olfactory level...
>
> Look at them... 2 peas in a pod
>

Relax Druce ... and take a deep whiff. You need it.

On Fri, 19 Jun 2020 10:54:52 -0700, GM wrote:

> HINT: do *not* use diet cola, lol...

If you use Pepsi / Coke directly, you will have a lot of water to drive
off before the temperature attains that required for both caramelization
AND 'Maillard' reactions, or as DS1 says: 'browning'. This will also
drive off a lot of the volatiles that define the 'true cola taste'.

Instead, check at a bar supply place for the concentrated cola syrup. Do
NOT use 'Soda-Stream' concentrated cola; even the regular (non-diet)
formulation uses sucralose / acesulfame potassium instead of tried & true
HFCS. The former will adversely affect the a/n chemical reactions, which
require decent amounts of reducing sugars.


https://en.wikipedia.org/wiki/Mailla...ical_mechanism


NB: Try concentrated cola syrup wherever you might otherwise try
chocolate syrup. This does not apply to the guy who disparaged the taste
of McDonald's coffee after admitting that his taste preference for a
coffee-based drink includes no less than four (4) adulterants, to wit:
sugar, milk, cinnamon, and chocolate syrup.

PS: Once opened, keep the cola syrup in the fridge/freezer. The same
advice applies to molasses, HFCF, maple syrup, etc. (To stop a growing
concern at yeast.)

On Sat, 20 Jun 2020 03:58:35 -0000 (UTC), Mike Duffy
> wrote:

>On Fri, 19 Jun 2020 10:54:52 -0700, GM wrote:
>
>> HINT: do *not* use diet cola, lol...
>
>If you use Pepsi / Coke directly, you will have a lot of water to drive
>off before the temperature attains that required for both caramelization
>AND 'Maillard' reactions, or as DS1 says: 'browning'. This will also
>drive off a lot of the volatiles that define the 'true cola taste'.
>
>Instead, check at a bar supply place for the concentrated cola syrup. Do
>NOT use 'Soda-Stream' concentrated cola; even the regular (non-diet)
>formulation uses sucralose / acesulfame potassium instead of tried & true
>HFCS. The former will adversely affect the a/n chemical reactions, which
>require decent amounts of reducing sugars.
>
>
>https://en.wikipedia.org/wiki/Mailla...ical_mechanism
>
>
>NB: Try concentrated cola syrup wherever you might otherwise try
>chocolate syrup. This does not apply to the guy who disparaged the taste
>of McDonald's coffee after admitting that his taste preference for a
>coffee-based drink includes no less than four (4) adulterants, to wit:
>sugar, milk, cinnamon, and chocolate syrup.
>
>PS: Once opened, keep the cola syrup in the fridge/freezer. The same
>advice applies to molasses, HFCF, maple syrup, etc. (To stop a growing
>concern at yeast.)

Why on earth would anyone cook with an industrial concoction that is
useful for loosening rusty screws?

On Sat, 20 Jun 2020 03:58:35 -0000 (UTC), Mike Duffy
> wrote:

>On Fri, 19 Jun 2020 10:54:52 -0700, GM wrote:
>
>> HINT: do *not* use diet cola, lol...
>
>If you use Pepsi / Coke directly, you will have a lot of water to drive
>off before the temperature attains that required for both caramelization
>AND 'Maillard' reactions, or as DS1 says: 'browning'. This will also
>drive off a lot of the volatiles that define the 'true cola taste'.
>
>Instead, check at a bar supply place for the concentrated cola syrup. Do
>NOT use 'Soda-Stream' concentrated cola; even the regular (non-diet)
>formulation uses sucralose / acesulfame potassium instead of tried & true
>HFCS. The former will adversely affect the a/n chemical reactions, which
>require decent amounts of reducing sugars.
>
>
>https://en.wikipedia.org/wiki/Mailla...ical_mechanism
>
>
>NB: Try concentrated cola syrup wherever you might otherwise try
>chocolate syrup. This does not apply to the guy who disparaged the taste
>of McDonald's coffee after admitting that his taste preference for a
>coffee-based drink includes no less than four (4) adulterants, to wit:
>sugar, milk, cinnamon, and chocolate syrup.
>
>PS: Once opened, keep the cola syrup in the fridge/freezer. The same
>advice applies to molasses, HFCF, maple syrup, etc. (To stop a growing
>concern at yeast.)

I haven't heard that cola should be used to achieve the Maillard
reaction. Cola is mainly used as a marinade or braise, It will
tenderize meat and add some small amount of sweetness. Mostly the
color of the meat comes from the color of the cola and other
ingredients. Cola is used as the liquid in recipes. Some BBQ sauce
recipes use it as a part of the flavoring and I have heard of cola
being used as a baste in grilling.
With cola syrup I would have to add water to achieve the moisture
needed for a recipe. Buying a couple cans of drink is easier.
Janet US

On Saturday, June 20, 2020 at 12:18:49 AM UTC-4, Bruce wrote:
> On Sat, 20 Jun 2020 03:58:35 -0000 (UTC), Mike Duffy
> > wrote:
>
> >On Fri, 19 Jun 2020 10:54:52 -0700, GM wrote:
> >
> >> HINT: do *not* use diet cola, lol...
> >
> >If you use Pepsi / Coke directly, you will have a lot of water to drive
> >off before the temperature attains that required for both caramelization
> >AND 'Maillard' reactions, or as DS1 says: 'browning'. This will also
> >drive off a lot of the volatiles that define the 'true cola taste'.
> >
> >Instead, check at a bar supply place for the concentrated cola syrup. Do
> >NOT use 'Soda-Stream' concentrated cola; even the regular (non-diet)
> >formulation uses sucralose / acesulfame potassium instead of tried & true
> >HFCS. The former will adversely affect the a/n chemical reactions, which
> >require decent amounts of reducing sugars.
> >
> >
> >https://en.wikipedia.org/wiki/Mailla...ical_mechanism
> >
> >
> >NB: Try concentrated cola syrup wherever you might otherwise try
> >chocolate syrup. This does not apply to the guy who disparaged the taste
> >of McDonald's coffee after admitting that his taste preference for a
> >coffee-based drink includes no less than four (4) adulterants, to wit:
> >sugar, milk, cinnamon, and chocolate syrup.
> >
> >PS: Once opened, keep the cola syrup in the fridge/freezer. The same
> >advice applies to molasses, HFCF, maple syrup, etc. (To stop a growing
> >concern at yeast.)
>
> Why on earth would anyone cook with an industrial concoction that is
> useful for loosening rusty screws?

Like wine: if you'd drink it, you can cook with it.

Cindy Hamilton

On Sat, 20 Jun 2020 07:11:28 -0600, U.S. Janet B. wrote:

> I haven't heard that cola should be used to achieve the Maillard

Check the ingredients to be sure it uses HFCS. (Fructose is a reducing
sugar.) For certain, avoid *any* artificial sweeteners.


> Some BBQ sauce recipes use it as a part of the flavoring

Yes, and I suggest people experiment more often with basic flavours, and
that cola is one we tend to forget because 'Coke & Pepsi' have
collaboratively squeezed our perceptions for cola taste towards beverage.


> I would have to add water to achieve the moisture

It is easier to dilute than to concentrate. If you have the concentrate
you then have the flexibility to use it as such, plus you can always
dilute it if needed. Someone around here regularly posts the ingredient
list for water.

U.S. Janet B. wrote:

> On Sat, 20 Jun 2020 03:58:35 -0000 (UTC), Mike Duffy
> > wrote:
>
> >On Fri, 19 Jun 2020 10:54:52 -0700, GM wrote:
> >
> >> HINT: do *not* use diet cola, lol...
> >
> >If you use Pepsi / Coke directly, you will have a lot of water to drive
> >off before the temperature attains that required for both caramelization
> >AND 'Maillard' reactions, or as DS1 says: 'browning'. This will also
> >drive off a lot of the volatiles that define the 'true cola taste'.
> >
> >Instead, check at a bar supply place for the concentrated cola syrup. Do
> >NOT use 'Soda-Stream' concentrated cola; even the regular (non-diet)
> >formulation uses sucralose / acesulfame potassium instead of tried & true
> >HFCS. The former will adversely affect the a/n chemical reactions, which
> >require decent amounts of reducing sugars.
> >
> >
> >https://en.wikipedia.org/wiki/Mailla...ical_mechanism
> >
> >
> >NB: Try concentrated cola syrup wherever you might otherwise try
> >chocolate syrup. This does not apply to the guy who disparaged the taste
> >of McDonald's coffee after admitting that his taste preference for a
> >coffee-based drink includes no less than four (4) adulterants, to wit:
> >sugar, milk, cinnamon, and chocolate syrup.
> >
> >PS: Once opened, keep the cola syrup in the fridge/freezer. The same
> >advice applies to molasses, HFCF, maple syrup, etc. (To stop a growing
> >concern at yeast.)
>
> I haven't heard that cola should be used to achieve the Maillard
> reaction. Cola is mainly used as a marinade or braise, It will
> tenderize meat and add some small amount of sweetness. Mostly the
> color of the meat comes from the color of the cola and other
> ingredients. Cola is used as the liquid in recipes. Some BBQ sauce
> recipes use it as a part of the flavoring and I have heard of cola
> being used as a baste in grilling.
> With cola syrup I would have to add water to achieve the moisture
> needed for a recipe. Buying a couple cans of drink is easier.
> Janet US


Yes, I should have made clear that I've only used cola as part of a marinade, not to directly cook with...

--
Best
Greg

On Sat, 20 Jun 2020 07:08:48 -0700 (PDT), GM
> wrote:

>U.S. Janet B. wrote:
>
>> On Sat, 20 Jun 2020 03:58:35 -0000 (UTC), Mike Duffy
>> > wrote:
>>
>> >On Fri, 19 Jun 2020 10:54:52 -0700, GM wrote:
>> >
>> >> HINT: do *not* use diet cola, lol...
>> >
>> >If you use Pepsi / Coke directly, you will have a lot of water to drive
>> >off before the temperature attains that required for both caramelization
>> >AND 'Maillard' reactions, or as DS1 says: 'browning'. This will also
>> >drive off a lot of the volatiles that define the 'true cola taste'.
>> >
>> >Instead, check at a bar supply place for the concentrated cola syrup. Do
>> >NOT use 'Soda-Stream' concentrated cola; even the regular (non-diet)
>> >formulation uses sucralose / acesulfame potassium instead of tried & true
>> >HFCS. The former will adversely affect the a/n chemical reactions, which
>> >require decent amounts of reducing sugars.
>> >
>> >
>> >https://en.wikipedia.org/wiki/Mailla...ical_mechanism
>> >
>> >
>> >NB: Try concentrated cola syrup wherever you might otherwise try
>> >chocolate syrup. This does not apply to the guy who disparaged the taste
>> >of McDonald's coffee after admitting that his taste preference for a
>> >coffee-based drink includes no less than four (4) adulterants, to wit:
>> >sugar, milk, cinnamon, and chocolate syrup.
>> >
>> >PS: Once opened, keep the cola syrup in the fridge/freezer. The same
>> >advice applies to molasses, HFCF, maple syrup, etc. (To stop a growing
>> >concern at yeast.)
>>
>> I haven't heard that cola should be used to achieve the Maillard
>> reaction. Cola is mainly used as a marinade or braise, It will
>> tenderize meat and add some small amount of sweetness. Mostly the
>> color of the meat comes from the color of the cola and other
>> ingredients. Cola is used as the liquid in recipes. Some BBQ sauce
>> recipes use it as a part of the flavoring and I have heard of cola
>> being used as a baste in grilling.
>> With cola syrup I would have to add water to achieve the moisture
>> needed for a recipe. Buying a couple cans of drink is easier.
>> Janet US
>
>
>Yes, I should have made clear that I've only used cola as part of a marinade, not to directly cook with...

I use it as a braising liquid

On Saturday, June 20, 2020 at 10:42:21 AM UTC-5, U.S. Janet B. wrote:
>
> On Sat, 20 Jun 2020 07:08:48 -0700 (PDT), GM
> > wrote:
>
> >Yes, I should have made clear that I've only used cola as part of a marinade, not to directly cook with...
>
> I use it as a braising liquid
>
Cola or just plain water is good to cook country ham slices in for about
15 minutes. Either one will greatly reduce the saltiness so you won't be
standing at the sink all day guzzling water.

After simmering the slices in either water or cola, dump the liquid and
return the slices to the frying pan to lightly brown.

I've read some people also use cola as the liquid to bake a ham in. I've
not tried it myself though.

On Sat, 20 Jun 2020 10:21:50 -0700 (PDT), "
> wrote:

>On Saturday, June 20, 2020 at 10:42:21 AM UTC-5, U.S. Janet B. wrote:
>>
>> On Sat, 20 Jun 2020 07:08:48 -0700 (PDT), GM
>> > wrote:
>>
>> >Yes, I should have made clear that I've only used cola as part of a marinade, not to directly cook with...
>>
>> I use it as a braising liquid
>>
>Cola or just plain water is good to cook country ham slices in for about
>15 minutes. Either one will greatly reduce the saltiness so you won't be
>standing at the sink all day guzzling water.
>
>After simmering the slices in either water or cola, dump the liquid and
>return the slices to the frying pan to lightly brown.
>
>I've read some people also use cola as the liquid to bake a ham in. I've
>not tried it myself though.

Alton Brown proposed it on his TV show 10+ years ago. His preferred
guzzle is Dr. Pepper.
Janet US

On Saturday, June 20, 2020 at 12:43:41 PM UTC-5, U.S. Janet B. wrote:
>
> Alton Brown proposed it on his TV show 10+ years ago. His preferred
> guzzle is Dr. Pepper.
> Janet US
>
I vaguely remember that but they're showing a lot of his original episodes
so I'm sure it will appear soon. Maybe I can catch it and see his method.

On Sat, 20 Jun 2020 11:21:34 -0700 (PDT), "
> wrote:

>On Saturday, June 20, 2020 at 12:43:41 PM UTC-5, U.S. Janet B. wrote:
>>
>> Alton Brown proposed it on his TV show 10+ years ago. His preferred
>> guzzle is Dr. Pepper.
>> Janet US
>>
>I vaguely remember that but they're showing a lot of his original episodes
>so I'm sure it will appear soon. Maybe I can catch it and see his method.

He used it for ham and that was the first time I heard about it.
Janet US

U.S. Janet B. wrote:
> On Sat, 20 Jun 2020 11:21:34 -0700 (PDT), "
> > wrote:
>
>> On Saturday, June 20, 2020 at 12:43:41 PM UTC-5, U.S. Janet B. wrote:
>>>
>>> Alton Brown proposed it on his TV show 10+ years ago. His preferred
>>> guzzle is Dr. Pepper.
>>> Janet US
>>>
>> I vaguely remember that but they're showing a lot of his original episodes
>> so I'm sure it will appear soon. Maybe I can catch it and see his method.
>
> He used it for ham and that was the first time I heard about it.
> Janet US
>

Sounds like another fad. Remember the Beer Butt Chicken craze?

On Sat, 20 Jun 2020 06:36:04 -0700 (PDT), Cindy Hamilton
> wrote:

>On Saturday, June 20, 2020 at 12:18:49 AM UTC-4, Bruce wrote:
>> On Sat, 20 Jun 2020 03:58:35 -0000 (UTC), Mike Duffy
>> > wrote:
>>
>> >On Fri, 19 Jun 2020 10:54:52 -0700, GM wrote:
>> >
>> >> HINT: do *not* use diet cola, lol...
>> >
>> >If you use Pepsi / Coke directly, you will have a lot of water to drive
>> >off before the temperature attains that required for both caramelization
>> >AND 'Maillard' reactions, or as DS1 says: 'browning'. This will also
>> >drive off a lot of the volatiles that define the 'true cola taste'.
>> >
>> >Instead, check at a bar supply place for the concentrated cola syrup. Do
>> >NOT use 'Soda-Stream' concentrated cola; even the regular (non-diet)
>> >formulation uses sucralose / acesulfame potassium instead of tried & true
>> >HFCS. The former will adversely affect the a/n chemical reactions, which
>> >require decent amounts of reducing sugars.
>> >
>> >
>> >https://en.wikipedia.org/wiki/Mailla...ical_mechanism
>> >
>> >
>> >NB: Try concentrated cola syrup wherever you might otherwise try
>> >chocolate syrup. This does not apply to the guy who disparaged the taste
>> >of McDonald's coffee after admitting that his taste preference for a
>> >coffee-based drink includes no less than four (4) adulterants, to wit:
>> >sugar, milk, cinnamon, and chocolate syrup.
>> >
>> >PS: Once opened, keep the cola syrup in the fridge/freezer. The same
>> >advice applies to molasses, HFCF, maple syrup, etc. (To stop a growing
>> >concern at yeast.)
>>
>> Why on earth would anyone cook with an industrial concoction that is
>> useful for loosening rusty screws?
>
>Like wine: if you'd drink it, you can cook with it.

I wouldn't drink coca cola, much less cook with it. God knows how it
reacts to heat. It might break down into liquid TNT.

On Saturday, June 20, 2020 at 1:55:37 PM UTC-5, Hank Rogers wrote:
>
> Sounds like another fad. Remember the Beer Butt Chicken craze?
>
And now they make a gizmo that you shove up the chicken's butt to make it
stand upright while grilling/roasting. But no beer in this contraption.

On Saturday, June 20, 2020 at 2:19:42 PM UTC-5, Bruce wrote:
>
> I wouldn't drink coca cola, much less cook with it. God knows how it
> reacts to heat. It might break down into liquid TNT.
>
I don't know how it reacts to heat but it reacts really well when a person
is hot after some summer chores. That bit of sugar and caffeine plus it
being ice cold does amazing things to perk a person up.

It did wonders for me yesterday after I finished those chores that were
mostly in the sun. That 12-ounce can was quickly history once I opened it.

On Sat, 20 Jun 2020 12:55:19 -0700 (PDT), "
> wrote:

>On Saturday, June 20, 2020 at 2:19:42 PM UTC-5, Bruce wrote:
>>
>> I wouldn't drink coca cola, much less cook with it. God knows how it
>> reacts to heat. It might break down into liquid TNT.
>>
>I don't know how it reacts to heat but it reacts really well when a person
>is hot after some summer chores. That bit of sugar and caffeine plus it
>being ice cold does amazing things to perk a person up.
>
>It did wonders for me yesterday after I finished those chores that were
>mostly in the sun. That 12-ounce can was quickly history once I opened it.

You must have developed immunity over the years.

On 2020-06-20 3:50 p.m., wrote:
> On Saturday, June 20, 2020 at 1:55:37 PM UTC-5, Hank Rogers wrote:
>>
>> Sounds like another fad. Remember the Beer Butt Chicken craze?
>>
> And now they make a gizmo that you shove up the chicken's butt to make it
> stand upright while grilling/roasting. But no beer in this contraption.
>

I never did understand how a can of beer up a chicken's ass was supposed
to work. There may be something about steam, but ..... beer flavour? I
don't usually even drink beer with chicken so I don't know how it would
improve the flavour. I think that an empty beer can filled with water
would do just as well.

On 2020 Jun 20, , Dave Smith wrote
(in article >):

> I never did understand how a can of beer up a chicken's ass was supposed
> to work. There may be something about steam, but ..... beer flavour? I
> don't usually even drink beer with chicken so I don't know how it would
> improve the flavour. I think that an empty beer can filled with water
> would do just as well.

How about a 12 ounce can of lemonade? Id hate to waste a Budweiser on a
cooking experiment.

leo

Bruce wrote:
> On Sat, 20 Jun 2020 06:36:04 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Saturday, June 20, 2020 at 12:18:49 AM UTC-4, Bruce wrote:
>>> On Sat, 20 Jun 2020 03:58:35 -0000 (UTC), Mike Duffy
>>> > wrote:
>>>
>>>> On Fri, 19 Jun 2020 10:54:52 -0700, GM wrote:
>>>>
>>>>> HINT: do *not* use diet cola, lol...
>>>>
>>>> If you use Pepsi / Coke directly, you will have a lot of water to drive
>>>> off before the temperature attains that required for both caramelization
>>>> AND 'Maillard' reactions, or as DS1 says: 'browning'. This will also
>>>> drive off a lot of the volatiles that define the 'true cola taste'.
>>>>
>>>> Instead, check at a bar supply place for the concentrated cola syrup. Do
>>>> NOT use 'Soda-Stream' concentrated cola; even the regular (non-diet)
>>>> formulation uses sucralose / acesulfame potassium instead of tried & true
>>>> HFCS. The former will adversely affect the a/n chemical reactions, which
>>>> require decent amounts of reducing sugars.
>>>>
>>>>
>>>> https://en.wikipedia.org/wiki/Mailla...ical_mechanism
>>>>
>>>>
>>>> NB: Try concentrated cola syrup wherever you might otherwise try
>>>> chocolate syrup. This does not apply to the guy who disparaged the taste
>>>> of McDonald's coffee after admitting that his taste preference for a
>>>> coffee-based drink includes no less than four (4) adulterants, to wit:
>>>> sugar, milk, cinnamon, and chocolate syrup.
>>>>
>>>> PS: Once opened, keep the cola syrup in the fridge/freezer. The same
>>>> advice applies to molasses, HFCF, maple syrup, etc. (To stop a growing
>>>> concern at yeast.)
>>>
>>> Why on earth would anyone cook with an industrial concoction that is
>>> useful for loosening rusty screws?
>>
>> Like wine: if you'd drink it, you can cook with it.
>
> I wouldn't drink coca cola, much less cook with it. God knows how it
> reacts to heat. It might break down into liquid TNT.
>

The only place you might survive here is bothell washington.

But you'll have to get a handle on all your ****ing whining, or
you'd end up floating in puget sound with a wooden shoe shoved up
your ass.

On 2020-06-20 5:02 p.m., Leo wrote:
> On 2020 Jun 20, , Dave Smith wrote
> (in article >):
>
>> I never did understand how a can of beer up a chicken's ass was supposed
>> to work. There may be something about steam, but ..... beer flavour? I
>> don't usually even drink beer with chicken so I don't know how it would
>> improve the flavour. I think that an empty beer can filled with water
>> would do just as well.
>
> How about a 12 ounce can of lemonade? Id hate to waste a Budweiser on a
> cooking experiment.

Drink the Bud, fill the can with water and use that.

On Saturday, June 20, 2020 at 4:30:48 PM UTC-5, Hank Rogers wrote:
>
> Bruce wrote:
> >
> > I wouldn't drink coca cola, much less cook with it. God knows how it
> > reacts to heat. It might break down into liquid TNT.
> >
>
> The only place you might survive here is bothell washington.
>
> But you'll have to get a handle on all your ****ing whining, or
> you'd end up floating in puget sound with a wooden shoe shoved up
> your ass.
>
The wooden shoe would help in keeping him afloat so they could recover
the body if they were so inclined.

wrote:
> On Saturday, June 20, 2020 at 1:55:37 PM UTC-5, Hank Rogers wrote:
>>
>> Sounds like another fad. Remember the Beer Butt Chicken craze?
>>
> And now they make a gizmo that you shove up the chicken's butt to make it
> stand upright while grilling/roasting. But no beer in this contraption.
>

Bet it's a hot item with all the queers in noo yawk and austrailya.

On Sat, 20 Jun 2020 14:39:20 -0700 (PDT), "
> wrote:

>On Saturday, June 20, 2020 at 4:30:48 PM UTC-5, Hank Rogers wrote:
>>
>> Bruce wrote:
>> >
>> > I wouldn't drink coca cola, much less cook with it. God knows how it
>> > reacts to heat. It might break down into liquid TNT.
>> >
>>
>> The only place you might survive here is bothell washington.
>>
>> But you'll have to get a handle on all your ****ing whining, or
>> you'd end up floating in puget sound with a wooden shoe shoved up
>> your ass.
>>
>The wooden shoe would help in keeping him afloat so they could recover
>the body if they were so inclined.

I can't believe you take Hank seriously. At least, you're one of the
very few.

On Saturday, June 20, 2020 at 4:54:56 PM UTC-5, Bruce wrote:
>
> I can't believe you take Hank seriously. At least, you're one of the
> very few.
>
*SNORT*

On Sat, 20 Jun 2020 15:24:10 -0700 (PDT), "
> wrote:

>On Saturday, June 20, 2020 at 4:54:56 PM UTC-5, Bruce wrote:
>>
>> I can't believe you take Hank seriously. At least, you're one of the
>> very few.
>>
>*SNORT*

White marching powder?