On 2020-07-12 1:34 p.m., Bryan Simmons wrote:
> On Sunday, July 12, 2020 at 4:02:26 AM UTC-5, Ophelia wrote:
>> "Bryan Simmons" wrote in message
>> ...
>>
>> On Saturday, July 11, 2020 at 3:50:09 PM UTC-5, dsi1 wrote:
>>> On Saturday, July 11, 2020 at 10:43:14 AM UTC-10, Ophelia wrote:
>>>> "dsi1" wrote in message
>>>> ...
>>>>
>>>> On Saturday, July 11, 2020 at 5:51:08 AM UTC-10, Ophelia wrote:
>>>>> "dsi1" wrote in message
>>>>> ...
>>>>>
>>>>> On Friday, July 10, 2020 at 1:39:52 AM UTC-10, Ophelia wrote:
>>>>>> "dsi1" wrote in message
>>>>>> ...
>>>>>>
>>>>>> On Wednesday, July 8, 2020 at 8:41:53 AM UTC-10,
>>>>>> wrote:
>>>>>>> Cindy Hamilton wrote:
>>>>>>>> On Wednesday, July 8, 2020 at 10:57:20 AM UTC-4, Sheldon wrote:
>>>>>>>>> On Tue, 7 Jul 2020 20:05:13 -0400, jmcquown
>>>>>>>>> >
>>>>>>>>> wrote:
>>>>>>>>>> On 7/7/2020 7:46 PM, jmcquown wrote:
>>>>>>>>>>> On 6/29/2020 10:38 AM, Sheldon Martin wrote:
>>>>>>>>>>>>
>>>>>>>>>>>>
>>>>>>>>>>>> Doesn't look professional to me. Not well marbled, nor
>>>>>>>>>>>> properly
>>>>>>>>>>>> trimmed, way too much fat on the exterior. Way, way too
>>>>>>>>>>>> much
>>>>>>>>>>>> salt... I don't salt steak prior to cooking, draws the
>>>>>>>>>>>> moisture
>>>>>>>>>>>> out. I salt at table afer cooking, that's what salt
>>>>>>>>>>>> shakers
>>>>>>>>>>>> are
>>>>>>>>>>>> for.
>>>>>>>>>>>
>>>>>>>>>>> Sheldon, you've been proven wrong about that many times.
>>>>>>>>>>> It's
>>>>>>>>>>> fine
>>>>>>>>>>> if *believe* in salting meat before cooking it. But your
>>>>>>>>>>> premis
>>>>>>>>>>> is
>>>>>>>>>>> simply not true. Salt gets drawn in, then it comes back
>>>>>>>>>>> out.
>>>>>>>>>>> Salt actually helps tenderize tough cuts of meat and make
>>>>>>>>>>> them
>>>>>>>>>>> more
>>>>>>>>>>> juicy. Like that top sirloin you're so very fond of.
>>>>>>>>>>>
>>>>>>>>>>> Jill
>>>>>>>>>>
>>>>>>>>>> I intended to say it's fine if you DON't believe in salting
>>>>>>>>>> meat
>>>>>>>>>> before cooking it.
>>>>>>>>>>
>>>>>>>>>> Jill
>>>>>>>>>
>>>>>>>>> Salt/sodium is a powerful desiccant... used to dry raw meat for
>>>>>>>>> curing.
>>>>>>>>> https://en.wikipedia.org/wiki/List_of_desiccants
>>>>>>>>
>>>>>>>> True, if you allow the moisture drawn out of the steak to
>>>>>>>> evaporate
>>>>>>>> and/or if you use a lot of salt.
>>>>>>>>
>>>>>>>> First it draws moisture out of the steak. Then, because the
>>>>>>>> steak
>>>>>>>> is
>>>>>>>> now drier than the moisture surrounding it, moisture goes back
>>>>>>>> in to
>>>>>>>> the
>>>>>>>> steak bringing salt with it. Eventually it achieves osmotic
>>>>>>>> balance.
>>>>>>>> The trick is to not use too much salt.
>>>>>>>>
>>>>>>>> If I sprinkle a little salt on a steak, wrap it up, and leave it
>>>>>>>> for
>>>>>>>> an
>>>>>>>> hour or more, when I come back there is no excessive moisture on
>>>>>>>> the
>>>>>>>> outside of the steak, the meat is salted throughout, and it
>>>>>>>> cooks up
>>>>>>>> nice and juicy because the salt on the inside tends to hold on
>>>>>>>> to
>>>>>>>> the
>>>>>>>> water on the inside. Much better than simply salting the
>>>>>>>> exterior
>>>>>>>> at
>>>>>>>> the last minute.
>>>>>>>>
>>>>>>>> Not that I think you'll believe me or this guy either:
>>>>>>>>
>>>>>>>> <https://www.seriouseats.com/2011/03/...more-tips-for-
>>>>>>>> perfect-steaks.html>
>>>>>>>
>>>>>>> And on the Turkey side, I remember hearing a lady say that soaking
>>>>>>> a
>>>>>>> whole
>>>>>>> turkey in salt water before roasting helps make Turkey slices
>>>>>>> moister
>>>>>>> after serving.
>>>>>>
>>>>>> I used to brine a turkey some years ago. The turkey would come out
>>>>>> awesome.
>>>>>> By dunking the turkey in salt water, you could rapidly defrost a
>>>>>> turkey
>>>>>> over
>>>>>> night. It was completely win-win. I can't do that anymore because
>>>>>> even
>>>>>> cheap
>>>>>> turkeys are injected with a salt solution. They cannot be brined
>>>>>> because
>>>>>> the
>>>>>> turkey becomes extra salty. These days, I can't even quick defrost
>>>>>> overnight
>>>>>> so it's not even worth my time.
>>>>>>
>>>>>> ====
>>>>>>
>>>>>> Why not?
>>>>>
>>>>> I can no longer brine a turkey because most cheap turkeys come
>>>>> pre-brined.
>>>>> If I can't brine a turkey, I can't do a quick defrost. What I'm not
>>>>> going
>>>>> to
>>>>> do is stick a 20 lb frozen turkey in the refrigerator for a few days.
>>>>>
>>>>> OTOH, I can do a turkey casserole for Thanksgiving and it'll be
>>>>> alright.
>>>>>
>>>>> =====
>>>>>
>>>>>
>>>>> I have been looking for a turkey to buy and can't find one
>>>>> anywhere
>>>>> ( D. loves them and was hoping to cook one for him .. but ...
>>>>> nope I will be very careful after Christmas and make sure I have a
>>>>> couple
>>>>> in the freezer
>>>>
>>>> Hope you find your turkey. My freezer is too small for a large turkey.
>>>> At
>>>> the moment it's totally filled with fish, fish, and more fish. It's
>>>> totally
>>>> nuts. I wish the kids would stop buying fish.
>>>>
>>>> ===
>>>>
>>>> Hmm I can think of worse things they could be buying))) Thanks but
>>>> I
>>>> have been to the biggest shop I know near me and no luck!
>>>>
>>>> I am quite a long way from shops, especially big ones
>>>
>>> Last night I cooked salmon for my wife and son, and tilapia for my
>>> daughter. I had some mackerel. In a short while, I'll be able to breath
>>> underwater.
>>
>> When my son moves out, my wife and I will be eating tilapia twice a week,
>> instead of once every week and a half or so. If I fry salmon, I have to
>> also fry tilapia for my son, who doesn't really like salmon.
>>
>> --Bryan
>>
>> ====>
>>
>>
>> Lucky lad! He wouldn't be spoilt by any chance? <g?
>
> He is 18, and so independent, and so little trouble in every single other way. He bought his own car. He buys his own clothes, and has since he was about 16. He's been doing his own laundry for several years. The food thing is the only way that he's spoiled, and I like spoiling people with my cooking. He pushes me to try new things too. As often as not, the first sentence he says to me every day is some version of, "What's for dinner?" Often, the first thing he says to his mother is, "Are you hungry," because she makes him things like crepes with fresh fruit for breakfast. She is the sweet foods person, and I am the savory foods person. She's obsessed with baking, and has even taken master classes from this guy: https://us.valrhona.com/chocolate-cu...nathaniel-reid
>
Wow! I wish I could make cakes like that featured in the article!

On Sunday, July 12, 2020 at 3:02:50 PM UTC-5, graham wrote:
> On 2020-07-12 1:34 p.m., Bryan Simmons wrote:
> > On Sunday, July 12, 2020 at 4:02:26 AM UTC-5, Ophelia wrote:
> >> "Bryan Simmons" wrote in message
> >> ...
> >>
> >> On Saturday, July 11, 2020 at 3:50:09 PM UTC-5, dsi1 wrote:
> >>> On Saturday, July 11, 2020 at 10:43:14 AM UTC-10, Ophelia wrote:
> >>>> "dsi1" wrote in message
> >>>> ...
> >>>>
> >>>> On Saturday, July 11, 2020 at 5:51:08 AM UTC-10, Ophelia wrote:
> >>>>> "dsi1" wrote in message
> >>>>> ...
> >>>>>
> >>>>> On Friday, July 10, 2020 at 1:39:52 AM UTC-10, Ophelia wrote:
> >>>>>> "dsi1" wrote in message
> >>>>>> ...
> >>>>>>
> >>>>>> On Wednesday, July 8, 2020 at 8:41:53 AM UTC-10,
> >>>>>> wrote:
> >>>>>>> Cindy Hamilton wrote:
> >>>>>>>> On Wednesday, July 8, 2020 at 10:57:20 AM UTC-4, Sheldon wrote:
> >>>>>>>>> On Tue, 7 Jul 2020 20:05:13 -0400, jmcquown
> >>>>>>>>> >
> >>>>>>>>> wrote:
> >>>>>>>>>> On 7/7/2020 7:46 PM, jmcquown wrote:
> >>>>>>>>>>> On 6/29/2020 10:38 AM, Sheldon Martin wrote:
> >>>>>>>>>>>>
> >>>>>>>>>>>>
> >>>>>>>>>>>> Doesn't look professional to me. Not well marbled, nor
> >>>>>>>>>>>> properly
> >>>>>>>>>>>> trimmed, way too much fat on the exterior. Way, way too
> >>>>>>>>>>>> much
> >>>>>>>>>>>> salt... I don't salt steak prior to cooking, draws the
> >>>>>>>>>>>> moisture
> >>>>>>>>>>>> out. I salt at table afer cooking, that's what salt
> >>>>>>>>>>>> shakers
> >>>>>>>>>>>> are
> >>>>>>>>>>>> for.
> >>>>>>>>>>>
> >>>>>>>>>>> Sheldon, you've been proven wrong about that many times.
> >>>>>>>>>>> It's
> >>>>>>>>>>> fine
> >>>>>>>>>>> if *believe* in salting meat before cooking it. But your
> >>>>>>>>>>> premis
> >>>>>>>>>>> is
> >>>>>>>>>>> simply not true. Salt gets drawn in, then it comes back
> >>>>>>>>>>> out.
> >>>>>>>>>>> Salt actually helps tenderize tough cuts of meat and make
> >>>>>>>>>>> them
> >>>>>>>>>>> more
> >>>>>>>>>>> juicy. Like that top sirloin you're so very fond of.
> >>>>>>>>>>>
> >>>>>>>>>>> Jill
> >>>>>>>>>>
> >>>>>>>>>> I intended to say it's fine if you DON't believe in salting
> >>>>>>>>>> meat
> >>>>>>>>>> before cooking it.
> >>>>>>>>>>
> >>>>>>>>>> Jill
> >>>>>>>>>
> >>>>>>>>> Salt/sodium is a powerful desiccant... used to dry raw meat for
> >>>>>>>>> curing.
> >>>>>>>>> https://en.wikipedia.org/wiki/List_of_desiccants
> >>>>>>>>
> >>>>>>>> True, if you allow the moisture drawn out of the steak to
> >>>>>>>> evaporate
> >>>>>>>> and/or if you use a lot of salt.
> >>>>>>>>
> >>>>>>>> First it draws moisture out of the steak. Then, because the
> >>>>>>>> steak
> >>>>>>>> is
> >>>>>>>> now drier than the moisture surrounding it, moisture goes back
> >>>>>>>> in to
> >>>>>>>> the
> >>>>>>>> steak bringing salt with it. Eventually it achieves osmotic
> >>>>>>>> balance.
> >>>>>>>> The trick is to not use too much salt.
> >>>>>>>>
> >>>>>>>> If I sprinkle a little salt on a steak, wrap it up, and leave it
> >>>>>>>> for
> >>>>>>>> an
> >>>>>>>> hour or more, when I come back there is no excessive moisture on
> >>>>>>>> the
> >>>>>>>> outside of the steak, the meat is salted throughout, and it
> >>>>>>>> cooks up
> >>>>>>>> nice and juicy because the salt on the inside tends to hold on
> >>>>>>>> to
> >>>>>>>> the
> >>>>>>>> water on the inside. Much better than simply salting the
> >>>>>>>> exterior
> >>>>>>>> at
> >>>>>>>> the last minute.
> >>>>>>>>
> >>>>>>>> Not that I think you'll believe me or this guy either:
> >>>>>>>>
> >>>>>>>> <https://www.seriouseats.com/2011/03/...more-tips-for-
> >>>>>>>> perfect-steaks.html>
> >>>>>>>
> >>>>>>> And on the Turkey side, I remember hearing a lady say that soaking
> >>>>>>> a
> >>>>>>> whole
> >>>>>>> turkey in salt water before roasting helps make Turkey slices
> >>>>>>> moister
> >>>>>>> after serving.
> >>>>>>
> >>>>>> I used to brine a turkey some years ago. The turkey would come out
> >>>>>> awesome.
> >>>>>> By dunking the turkey in salt water, you could rapidly defrost a
> >>>>>> turkey
> >>>>>> over
> >>>>>> night. It was completely win-win. I can't do that anymore because
> >>>>>> even
> >>>>>> cheap
> >>>>>> turkeys are injected with a salt solution. They cannot be brined
> >>>>>> because
> >>>>>> the
> >>>>>> turkey becomes extra salty. These days, I can't even quick defrost
> >>>>>> overnight
> >>>>>> so it's not even worth my time.
> >>>>>>
> >>>>>> ====
> >>>>>>
> >>>>>> Why not?
> >>>>>
> >>>>> I can no longer brine a turkey because most cheap turkeys come
> >>>>> pre-brined.
> >>>>> If I can't brine a turkey, I can't do a quick defrost. What I'm not
> >>>>> going
> >>>>> to
> >>>>> do is stick a 20 lb frozen turkey in the refrigerator for a few days.
> >>>>>
> >>>>> OTOH, I can do a turkey casserole for Thanksgiving and it'll be
> >>>>> alright.
> >>>>>
> >>>>> =====
> >>>>>
> >>>>>
> >>>>> I have been looking for a turkey to buy and can't find one
> >>>>> anywhere
> >>>>> ( D. loves them and was hoping to cook one for him .. but ...
> >>>>> nope I will be very careful after Christmas and make sure I have a
> >>>>> couple
> >>>>> in the freezer
> >>>>
> >>>> Hope you find your turkey. My freezer is too small for a large turkey.
> >>>> At
> >>>> the moment it's totally filled with fish, fish, and more fish. It's
> >>>> totally
> >>>> nuts. I wish the kids would stop buying fish.
> >>>>
> >>>> ===
> >>>>
> >>>> Hmm I can think of worse things they could be buying))) Thanks but
> >>>> I
> >>>> have been to the biggest shop I know near me and no luck!
> >>>>
> >>>> I am quite a long way from shops, especially big ones
> >>>
> >>> Last night I cooked salmon for my wife and son, and tilapia for my
> >>> daughter. I had some mackerel. In a short while, I'll be able to breath
> >>> underwater.
> >>
> >> When my son moves out, my wife and I will be eating tilapia twice a week,
> >> instead of once every week and a half or so. If I fry salmon, I have to
> >> also fry tilapia for my son, who doesn't really like salmon.
> >>
> >> --Bryan
> >>
> >> ====>
> >>
> >>
> >> Lucky lad! He wouldn't be spoilt by any chance? <g?
> >
> > He is 18, and so independent, and so little trouble in every single other way. He bought his own car. He buys his own clothes, and has since he was about 16. He's been doing his own laundry for several years. The food thing is the only way that he's spoiled, and I like spoiling people with my cooking. He pushes me to try new things too. As often as not, the first sentence he says to me every day is some version of, "What's for dinner?" Often, the first thing he says to his mother is, "Are you hungry," because she makes him things like crepes with fresh fruit for breakfast. She is the sweet foods person, and I am the savory foods person. She's obsessed with baking, and has even taken master classes from this guy: https://us.valrhona.com/chocolate-cu...nathaniel-reid
> >
> Wow! I wish I could make cakes like that featured in the article!

My wife recently had a birthday, and her sister bought her a cake from Nathaniel Reid. St. Louis is a small pond, and Reid is a big fish. My wife got another present from her parents, a book called, *Artful Baking*, that she requested after having checked it out from the library.

You *can* make great cakes. Baking cakes, unlike cooking, merely involves following instructions to the letter, and unlike pastries or pies, ambient humidity is not a big issue.

--Bryan

"Bryan Simmons" wrote in message
...

On Sunday, July 12, 2020 at 3:02:50 PM UTC-5, graham wrote:
> On 2020-07-12 1:34 p.m., Bryan Simmons wrote:
> > On Sunday, July 12, 2020 at 4:02:26 AM UTC-5, Ophelia wrote:
> >> "Bryan Simmons" wrote in message
> >> ...
> >>
> >> On Saturday, July 11, 2020 at 3:50:09 PM UTC-5, dsi1 wrote:
> >>> On Saturday, July 11, 2020 at 10:43:14 AM UTC-10, Ophelia wrote:
> >>>> "dsi1" wrote in message
> >>>> ...
> >>>>
> >>>> On Saturday, July 11, 2020 at 5:51:08 AM UTC-10, Ophelia wrote:
> >>>>> "dsi1" wrote in message
> >>>>> ...
> >>>>>
> >>>>> On Friday, July 10, 2020 at 1:39:52 AM UTC-10, Ophelia wrote:
> >>>>>> "dsi1" wrote in message
> >>>>>> ...
> >>>>>>
> >>>>>> On Wednesday, July 8, 2020 at 8:41:53 AM UTC-10,
> >>>>>>
> >>>>>> wrote:
> >>>>>>> Cindy Hamilton wrote:
> >>>>>>>> On Wednesday, July 8, 2020 at 10:57:20 AM UTC-4, Sheldon wrote:
> >>>>>>>>> On Tue, 7 Jul 2020 20:05:13 -0400, jmcquown
> >>>>>>>>> >
> >>>>>>>>> wrote:
> >>>>>>>>>> On 7/7/2020 7:46 PM, jmcquown wrote:
> >>>>>>>>>>> On 6/29/2020 10:38 AM, Sheldon Martin wrote:
> >>>>>>>>>>>>
> >>>>>>>>>>>>
> >>>>>>>>>>>> Doesn't look professional to me. Not well marbled, nor
> >>>>>>>>>>>> properly
> >>>>>>>>>>>> trimmed, way too much fat on the exterior. Way, way too
> >>>>>>>>>>>> much
> >>>>>>>>>>>> salt... I don't salt steak prior to cooking, draws the
> >>>>>>>>>>>> moisture
> >>>>>>>>>>>> out. I salt at table afer cooking, that's what salt
> >>>>>>>>>>>> shakers
> >>>>>>>>>>>> are
> >>>>>>>>>>>> for.
> >>>>>>>>>>>
> >>>>>>>>>>> Sheldon, you've been proven wrong about that many times.
> >>>>>>>>>>> It's
> >>>>>>>>>>> fine
> >>>>>>>>>>> if *believe* in salting meat before cooking it. But your
> >>>>>>>>>>> premis
> >>>>>>>>>>> is
> >>>>>>>>>>> simply not true. Salt gets drawn in, then it comes back
> >>>>>>>>>>> out.
> >>>>>>>>>>> Salt actually helps tenderize tough cuts of meat and make
> >>>>>>>>>>> them
> >>>>>>>>>>> more
> >>>>>>>>>>> juicy. Like that top sirloin you're so very fond of.
> >>>>>>>>>>>
> >>>>>>>>>>> Jill
> >>>>>>>>>>
> >>>>>>>>>> I intended to say it's fine if you DON't believe in salting
> >>>>>>>>>> meat
> >>>>>>>>>> before cooking it.
> >>>>>>>>>>
> >>>>>>>>>> Jill
> >>>>>>>>>
> >>>>>>>>> Salt/sodium is a powerful desiccant... used to dry raw meat for
> >>>>>>>>> curing.
> >>>>>>>>> https://en.wikipedia.org/wiki/List_of_desiccants
> >>>>>>>>
> >>>>>>>> True, if you allow the moisture drawn out of the steak to
> >>>>>>>> evaporate
> >>>>>>>> and/or if you use a lot of salt.
> >>>>>>>>
> >>>>>>>> First it draws moisture out of the steak. Then, because the
> >>>>>>>> steak
> >>>>>>>> is
> >>>>>>>> now drier than the moisture surrounding it, moisture goes back
> >>>>>>>> in to
> >>>>>>>> the
> >>>>>>>> steak bringing salt with it. Eventually it achieves osmotic
> >>>>>>>> balance.
> >>>>>>>> The trick is to not use too much salt.
> >>>>>>>>
> >>>>>>>> If I sprinkle a little salt on a steak, wrap it up, and leave it
> >>>>>>>> for
> >>>>>>>> an
> >>>>>>>> hour or more, when I come back there is no excessive moisture on
> >>>>>>>> the
> >>>>>>>> outside of the steak, the meat is salted throughout, and it
> >>>>>>>> cooks up
> >>>>>>>> nice and juicy because the salt on the inside tends to hold on
> >>>>>>>> to
> >>>>>>>> the
> >>>>>>>> water on the inside. Much better than simply salting the
> >>>>>>>> exterior
> >>>>>>>> at
> >>>>>>>> the last minute.
> >>>>>>>>
> >>>>>>>> Not that I think you'll believe me or this guy either:
> >>>>>>>>
> >>>>>>>> <https://www.seriouseats.com/2011/03/...more-tips-for-
> >>>>>>>> perfect-steaks.html>
> >>>>>>>
> >>>>>>> And on the Turkey side, I remember hearing a lady say that soaking
> >>>>>>> a
> >>>>>>> whole
> >>>>>>> turkey in salt water before roasting helps make Turkey slices
> >>>>>>> moister
> >>>>>>> after serving.
> >>>>>>
> >>>>>> I used to brine a turkey some years ago. The turkey would come out
> >>>>>> awesome.
> >>>>>> By dunking the turkey in salt water, you could rapidly defrost a
> >>>>>> turkey
> >>>>>> over
> >>>>>> night. It was completely win-win. I can't do that anymore because
> >>>>>> even
> >>>>>> cheap
> >>>>>> turkeys are injected with a salt solution. They cannot be brined
> >>>>>> because
> >>>>>> the
> >>>>>> turkey becomes extra salty. These days, I can't even quick defrost
> >>>>>> overnight
> >>>>>> so it's not even worth my time.
> >>>>>>
> >>>>>> ====
> >>>>>>
> >>>>>> Why not?
> >>>>>
> >>>>> I can no longer brine a turkey because most cheap turkeys come
> >>>>> pre-brined.
> >>>>> If I can't brine a turkey, I can't do a quick defrost. What I'm not
> >>>>> going
> >>>>> to
> >>>>> do is stick a 20 lb frozen turkey in the refrigerator for a few
> >>>>> days.
> >>>>>
> >>>>> OTOH, I can do a turkey casserole for Thanksgiving and it'll be
> >>>>> alright.
> >>>>>
> >>>>> =====
> >>>>>
> >>>>>
> >>>>> I have been looking for a turkey to buy and can't find one
> >>>>> anywhere
> >>>>> ( D. loves them and was hoping to cook one for him .. but ...
> >>>>> nope I will be very careful after Christmas and make sure I have
> >>>>> a
> >>>>> couple
> >>>>> in the freezer
> >>>>
> >>>> Hope you find your turkey. My freezer is too small for a large
> >>>> turkey.
> >>>> At
> >>>> the moment it's totally filled with fish, fish, and more fish. It's
> >>>> totally
> >>>> nuts. I wish the kids would stop buying fish.
> >>>>
> >>>> ===
> >>>>
> >>>> Hmm I can think of worse things they could be buying))) Thanks
> >>>> but
> >>>> I
> >>>> have been to the biggest shop I know near me and no luck!
> >>>>
> >>>> I am quite a long way from shops, especially big ones
> >>>
> >>> Last night I cooked salmon for my wife and son, and tilapia for my
> >>> daughter. I had some mackerel. In a short while, I'll be able to
> >>> breath
> >>> underwater.
> >>
> >> When my son moves out, my wife and I will be eating tilapia twice a
> >> week,
> >> instead of once every week and a half or so. If I fry salmon, I have
> >> to
> >> also fry tilapia for my son, who doesn't really like salmon.
> >>
> >> --Bryan
> >>
> >> ====>
> >>
> >>
> >> Lucky lad! He wouldn't be spoilt by any chance? <g?
> >
> > He is 18, and so independent, and so little trouble in every single
> > other way. He bought his own car. He buys his own clothes, and has
> > since he was about 16. He's been doing his own laundry for several
> > years. The food thing is the only way that he's spoiled, and I like
> > spoiling people with my cooking. He pushes me to try new things too.
> > As often as not, the first sentence he says to me every day is some
> > version of, "What's for dinner?" Often, the first thing he says to his
> > mother is, "Are you hungry," because she makes him things like crepes
> > with fresh fruit for breakfast. She is the sweet foods person, and I am
> > the savory foods person. She's obsessed with baking, and has even taken
> > master classes from this guy:
> > https://us.valrhona.com/chocolate-cu...nathaniel-reid
> >
> Wow! I wish I could make cakes like that featured in the article!

My wife recently had a birthday, and her sister bought her a cake from
Nathaniel Reid. St. Louis is a small pond, and Reid is a big fish. My wife
got another present from her parents, a book called, *Artful Baking*, that
she requested after having checked it out from the library.

You *can* make great cakes. Baking cakes, unlike cooking, merely involves
following instructions to the letter, and unlike pastries or pies, ambient
humidity is not a big issue.

--Bryan

=====

Yes I can understand that Oh I am very sure you will be
seeing him a lot)) He knows where he is well loved and will be back to
enjoy a bit of spoiling)
He is lucky to have you and you are lucky to have him))
You are all very lucky!!!!!!
Good luck to you all))))))

Bruce wrote:
>
> On Sun, 12 Jul 2020 08:30:33 -0400, Gary > wrote:
>
> >Bruce wrote:
> >>
> >> On Sun, 12 Jul 2020 09:36:57 +0100, "Ophelia" >
> >> wrote:
> >>
> >> >
> >> >
> >> >"dsi1" wrote in message
> >> ...
> >> >
> >> >> Hope you find your turkey. My freezer is too small for a large turkey. At
> >> >> the moment it's totally filled with fish, fish, and more fish. It's
> >> >> totally
> >> >> nuts. I wish the kids would stop buying fish.
> >> >>
> >> >> ===
> >> >>
> >> >> Hmm I can think of worse things they could be buying))) Thanks but I
> >> >> have been to the biggest shop I know near me and no luck!
> >> >>
> >> >> I am quite a long way from shops, especially big ones
> >> >
> >> >Last night I cooked salmon for my wife and son, and tilapia for my daughter.
> >> >I had some mackerel. In a short while, I'll be able to breath underwater.
> >> >
> >> >====
> >> >
> >> > LOL be sure to get some photos if you do)))
> >>
> >> <https://image.shutterstock.com/image-photo/time-happinessselfiehappy-asian-man-swim-260nw-796868338.jpg>
> >
> >Do a photo search for "The Incredible Mr. Limpet"
> >Pretty cool old movie.
>
> It's a cartoon.

Actually, very little cartoon in that movie. It's mostly real
and scenes. It's a combo. I like that movie.
Very few cartoon parts.

Bryan Simmons wrote:
>
> On Sunday, July 12, 2020 at 4:02:26 AM UTC-5, Ophelia wrote:
> > "Bryan Simmons" wrote in message
> > ...
> >
> > On Saturday, July 11, 2020 at 3:50:09 PM UTC-5, dsi1 wrote:
> > > On Saturday, July 11, 2020 at 10:43:14 AM UTC-10, Ophelia wrote:
> > > > "dsi1" wrote in message
> > > > ...
> > > >
> > > > On Saturday, July 11, 2020 at 5:51:08 AM UTC-10, Ophelia wrote:
> > > > > "dsi1" wrote in message
> > > > > ...
> > > > >
> > > > > On Friday, July 10, 2020 at 1:39:52 AM UTC-10, Ophelia wrote:
> > > > > > "dsi1" wrote in message
> > > > > > ...
> > > > > >
> > > > > > On Wednesday, July 8, 2020 at 8:41:53 AM UTC-10,
> > > > > > wrote:
> > > > > > > Cindy Hamilton wrote:
> > > > > > > > On Wednesday, July 8, 2020 at 10:57:20 AM UTC-4, Sheldon wrote:
> > > > > > > >> On Tue, 7 Jul 2020 20:05:13 -0400, jmcquown
> > > > > > > >> >
> > > > > > > >> wrote:
> > > > > > > >> >On 7/7/2020 7:46 PM, jmcquown wrote:
> > > > > > > >> >> On 6/29/2020 10:38 AM, Sheldon Martin wrote:
> > > > > > > >> >>>
> > > > > > > >> >>>
> > > > > > > >> >>> Doesn't look professional to me. Not well marbled, nor
> > > > > > > >> >>> properly
> > > > > > > >> >>> trimmed, way too much fat on the exterior. Way, way too
> > > > > > > >> >>> much
> > > > > > > >> >>> salt... I don't salt steak prior to cooking, draws the
> > > > > > > >> >>> moisture
> > > > > > > >> >>> out. I salt at table afer cooking, that's what salt
> > > > > > > >> >>> shakers
> > > > > > > >> >>> are
> > > > > > > >> >>> for.
> > > > > > > >> >>
> > > > > > > >> >> Sheldon, you've been proven wrong about that many times.
> > > > > > > >> >> It's
> > > > > > > >> >> fine
> > > > > > > >> >> if *believe* in salting meat before cooking it. But your
> > > > > > > >> >> premis
> > > > > > > >> >> is
> > > > > > > >> >> simply not true. Salt gets drawn in, then it comes back
> > > > > > > >> >> out.
> > > > > > > >> >> Salt actually helps tenderize tough cuts of meat and make
> > > > > > > >> >> them
> > > > > > > >> >> more
> > > > > > > >> >> juicy. Like that top sirloin you're so very fond of.
> > > > > > > >> >>
> > > > > > > >> >> Jill
> > > > > > > >> >
> > > > > > > >> >I intended to say it's fine if you DON't believe in salting
> > > > > > > >> >meat
> > > > > > > >> >before cooking it.
> > > > > > > >> >
> > > > > > > >> >Jill
> > > > > > > >>
> > > > > > > >> Salt/sodium is a powerful desiccant... used to dry raw meat for
> > > > > > > >> curing.
> > > > > > > >> https://en.wikipedia.org/wiki/List_of_desiccants
> > > > > > > >
> > > > > > > > True, if you allow the moisture drawn out of the steak to
> > > > > > > > evaporate
> > > > > > > > and/or if you use a lot of salt.
> > > > > > > >
> > > > > > > > First it draws moisture out of the steak. Then, because the
> > > > > > > > steak
> > > > > > > > is
> > > > > > > > now drier than the moisture surrounding it, moisture goes back
> > > > > > > > in to
> > > > > > > > the
> > > > > > > > steak bringing salt with it. Eventually it achieves osmotic
> > > > > > > > balance.
> > > > > > > > The trick is to not use too much salt.
> > > > > > > >
> > > > > > > > If I sprinkle a little salt on a steak, wrap it up, and leave it
> > > > > > > > for
> > > > > > > > an
> > > > > > > > hour or more, when I come back there is no excessive moisture on
> > > > > > > > the
> > > > > > > > outside of the steak, the meat is salted throughout, and it
> > > > > > > > cooks up
> > > > > > > > nice and juicy because the salt on the inside tends to hold on
> > > > > > > > to
> > > > > > > > the
> > > > > > > > water on the inside. Much better than simply salting the
> > > > > > > > exterior
> > > > > > > > at
> > > > > > > > the last minute.
> > > > > > > >
> > > > > > > > Not that I think you'll believe me or this guy either:
> > > > > > > >
> > > > > > > > <https://www.seriouseats.com/2011/03/...more-tips-for-
> > > > > > > > perfect-steaks.html>
> > > > > > >
> > > > > > > And on the Turkey side, I remember hearing a lady say that soaking
> > > > > > > a
> > > > > > > whole
> > > > > > > turkey in salt water before roasting helps make Turkey slices
> > > > > > > moister
> > > > > > > after serving.
> > > > > >
> > > > > > I used to brine a turkey some years ago. The turkey would come out
> > > > > > awesome.
> > > > > > By dunking the turkey in salt water, you could rapidly defrost a
> > > > > > turkey
> > > > > > over
> > > > > > night. It was completely win-win. I can't do that anymore because
> > > > > > even
> > > > > > cheap
> > > > > > turkeys are injected with a salt solution. They cannot be brined
> > > > > > because
> > > > > > the
> > > > > > turkey becomes extra salty. These days, I can't even quick defrost
> > > > > > overnight
> > > > > > so it's not even worth my time.
> > > > > >
> > > > > > ====
> > > > > >
> > > > > > Why not?
> > > > >
> > > > > I can no longer brine a turkey because most cheap turkeys come
> > > > > pre-brined.
> > > > > If I can't brine a turkey, I can't do a quick defrost. What I'm not
> > > > > going
> > > > > to
> > > > > do is stick a 20 lb frozen turkey in the refrigerator for a few days.
> > > > >
> > > > > OTOH, I can do a turkey casserole for Thanksgiving and it'll be
> > > > > alright.
> > > > >
> > > > > =====
> > > > >
> > > > >
> > > > > I have been looking for a turkey to buy and can't find one
> > > > > anywhere
> > > > > ( D. loves them and was hoping to cook one for him .. but ...
> > > > > nope I will be very careful after Christmas and make sure I have a
> > > > > couple
> > > > > in the freezer
> > > >
> > > > Hope you find your turkey. My freezer is too small for a large turkey.
> > > > At
> > > > the moment it's totally filled with fish, fish, and more fish. It's
> > > > totally
> > > > nuts. I wish the kids would stop buying fish.
> > > >
> > > > ===
> > > >
> > > > Hmm I can think of worse things they could be buying))) Thanks but
> > > > I
> > > > have been to the biggest shop I know near me and no luck!
> > > >
> > > > I am quite a long way from shops, especially big ones
> > >
> > > Last night I cooked salmon for my wife and son, and tilapia for my
> > > daughter. I had some mackerel. In a short while, I'll be able to breath
> > > underwater.
> >
> > When my son moves out, my wife and I will be eating tilapia twice a week,
> > instead of once every week and a half or so. If I fry salmon, I have to
> > also fry tilapia for my son, who doesn't really like salmon.
> >
> > --Bryan
> >
> > ====>
> >
> >
> > Lucky lad! He wouldn't be spoilt by any chance? <g?
>
> He is 18, and so independent, and so little trouble in every single other way. He bought his own car. He buys his own clothes, and has since he was about 16. He's been doing his own laundry for several years. The food thing is the only way that he's spoiled, and I like spoiling people with my cooking. He pushes me to try new things too. As often as not, the first sentence he says to me every day is some version of, "What's for dinner?" Often, the first thing he says to his mother is, "Are you hungry," because she makes him things like crepes with fresh fruit for breakfast. She is the sweet foods person, and I am the savory foods person. She's obsessed with baking, and has even taken master classes from this guy: https://us.valrhona.com/chocolate-cu...nathaniel-reid
>
> My wife will miss him terribly when he moves out, but as spoiled as we have him food-wise, there's no doubt we'll be seeing him at least a few times a week as long as he's still in St. Louis.
>
> --Bryan

Maybe he'll rent a room in John's house. Rent is cheap there and
right
next to the college, etc. Bet you would love that.

On Monday, July 13, 2020 at 8:57:30 AM UTC-5, Gary wrote:
> Bryan Simmons wrote:
> >
> >
> > He is 18, and so independent, and so little trouble in every single other way. He bought his own car. He buys his own clothes, and has since he was about 16. He's been doing his own laundry for several years. The food thing is the only way that he's spoiled, and I like spoiling people with my cooking. He pushes me to try new things too. As often as not, the first sentence he says to me every day is some version of, "What's for dinner?" Often, the first thing he says to his mother is, "Are you hungry," because she makes him things like crepes with fresh fruit for breakfast. She is the sweet foods person, and I am the savory foods person. She's obsessed with baking, and has even taken master classes from this guy: https://us.valrhona.com/chocolate-cu...nathaniel-reid
> >
> > My wife will miss him terribly when he moves out, but as spoiled as we have him food-wise, there's no doubt we'll be seeing him at least a few times a week as long as he's still in St. Louis.
> >
> > --Bryan
>
> Maybe he'll rent a room in John's house. Rent is cheap there and
> right next to the college, etc. Bet you would love that.

He's not going to college. He's been studying to be a land broker, like the folks who flip houses, but with land. He knows how to make and move money around. I can't help but be dubious about the whole thing, but he's an 18 YO with a credit score in the high 700s.

When I was almost exactly his age, I was promoted to lead person (foreman) of a cleaning crew. I'd tested out of high school at 16, but I wasn't ambitious, career wise. Heck, I didn't have a car, but I had a job that paid decently, even though it *was* third shift, a monthly bus pass, a skateboard, and a truly spectacular girlfriend. Plus, I fronted the first punk band in StL. Unfortunately, both the band and the girlfriend ended after a few years because of alcohol and drug abuse.

A few months ago, I was at a doctor appointment. My wife has been his patient for longer than any other patient, having gone to him since 1987, and I'm second, going to him since 1989, so we know each other very well. I told him that I'm probably the most underemployed person he's ever known, and he said there's no question about that. My son tells me that it won't be long before he'll have me working for him, making a lot more money than I make now, handling the sales (no cold calling) for his business. We'll see.

I'd love my job if it weren't for the virus, because I don't consider my workplace safe, as coworkers, and even management, are *Lake of the Ozarks* sloppy about face coverings and social distancing.

My life has seldom been dictated by fear, but I'm scared of Covid-19. Every rational person should be scared of it. Every decent person should be on board with face covering and social distancing. My department shares a small stockroom with another department, and there was a new guy there today who had his mask pulled down, exposing his nostrils. I told him that I would appreciate if he would fully cover his face, and that if he did, I'd promise not to fart in the stockroom, but otherwise, "all bets are off." He complied. Hey, that's fair. I understand that wearing the face covering is uncomfortable. It's uncomfortable for me too, but so is holding in a fart..

--Bryan

On Monday, July 13, 2020 at 4:45:06 AM UTC-5, Ophelia wrote:
> "Bryan Simmons" wrote in message
> ...
>
> On Sunday, July 12, 2020 at 3:02:50 PM UTC-5, graham wrote:
> > On 2020-07-12 1:34 p.m., Bryan Simmons wrote:
> > > On Sunday, July 12, 2020 at 4:02:26 AM UTC-5, Ophelia wrote:
>
> > >>
> > >> Lucky lad! He wouldn't be spoilt by any chance? <g?
> > >
> > > He is 18, and so independent, and so little trouble in every single
> > > other way. He bought his own car. He buys his own clothes, and has
> > > since he was about 16. He's been doing his own laundry for several
> > > years. The food thing is the only way that he's spoiled, and I like
> > > spoiling people with my cooking. He pushes me to try new things too.
> > > As often as not, the first sentence he says to me every day is some
> > > version of, "What's for dinner?" Often, the first thing he says to his
> > > mother is, "Are you hungry," because she makes him things like crepes
> > > with fresh fruit for breakfast. She is the sweet foods person, and I am
> > > the savory foods person. She's obsessed with baking, and has even taken
> > > master classes from this guy:
> > > https://us.valrhona.com/chocolate-cu...nathaniel-reid
> > >
> > Wow! I wish I could make cakes like that featured in the article!
>
> My wife recently had a birthday, and her sister bought her a cake from
> Nathaniel Reid. St. Louis is a small pond, and Reid is a big fish. My wife
> got another present from her parents, a book called, *Artful Baking*, that
> she requested after having checked it out from the library.
>
> You *can* make great cakes. Baking cakes, unlike cooking, merely involves
> following instructions to the letter, and unlike pastries or pies, ambient
> humidity is not a big issue.
>
> --Bryan
>
> =====
>
> Yes I can understand that Oh I am very sure you will be
> seeing him a lot)) He knows where he is well loved and will be back to
> enjoy a bit of spoiling)
> He is lucky to have you and you are lucky to have him))
> You are all very lucky!!!!!!
> Good luck to you all))))))

He's not going to visit so often because he's "loved." He's going to visit because he enjoys my cooking and his mother's baking and crepes. Yeah, I'll miss him when he moves out, but it's his mother who will really feel a loss. To me, he's already an adult child, an equal and a trusted friend.

--Bryan

Bryan Simmons wrote:
> Every decent person should be on board with face covering and
> social distancing.

So true. These idiots that refuse to wear masks in public
will hopefully get a very bad case and learn the hard way.

Not only do they endanger themselves but other people too.

Bryan Simmons wrote:
> He's not going to college. He's been studying to be a land broker, like the folks who flip houses, but with land. He knows how to make and move money around. I can't help but be dubious about the whole thing, but he's an 18 YO with a credit score in the high 700s.

How is he studying for it?
You might want to slow him down a bit with ambition and suggest
at least an Associates Degree in Business Administration.
So many people start a business with no clue how to run one
and 95% of all businesses fail in the first year.
Of that remaining 5%, most go out within the next 5 years.

At least a 2 year degree will give him the basics.
It would be a worthwhile investment in his future.

On 2020-07-16 7:06 a.m., Gary wrote:
> Bryan Simmons wrote:
>> Every decent person should be on board with face covering and
>> social distancing.
>
> So true. These idiots that refuse to wear masks in public
> will hopefully get a very bad case and learn the hard way.
>
> Not only do they endanger themselves but other people too.
>


We had an American moment here yesterday. Some guy up in cottage country
refused to wear a mask in a store and got into an altercation with a
clerk and assaulted the guy. Cops were called. They had to call of the
chase because he was driving so dangerously but got his plate info and
went to his house. There was some sort of "interaction" and the cops
shot him.

Dave Smith wrote:
>
> On 2020-07-16 7:06 a.m., Gary wrote:
> > Bryan Simmons wrote:
> >> Every decent person should be on board with face covering and
> >> social distancing.
> >
> > So true. These idiots that refuse to wear masks in public
> > will hopefully get a very bad case and learn the hard way.
> >
> > Not only do they endanger themselves but other people too.
> >
>
> We had an American moment here yesterday. Some guy up in cottage country
> refused to wear a mask in a store and got into an altercation with a
> clerk and assaulted the guy. Cops were called. They had to call of the
> chase because he was driving so dangerously but got his plate info and
> went to his house. There was some sort of "interaction" and the cops
> shot him.

Sounds like "no big loss."

Dave Smith wrote:
> On 2020-07-16 7:06 a.m., Gary wrote:
>> Bryan Simmons wrote:
>>> Every decent person should be on board with face covering and
>>> social distancing.
>>
>> So true. These idiots that refuse to wear masks in public
>> will hopefully get a very bad case and learn the hard way.
>>
>> Not only do they endanger themselves but other people too.
>>
>
>
> We had an American moment here yesterday. Some guy up in cottage country
> refused to wear a mask in a store and got into an altercation with a
> clerk and assaulted the guy. Cops were called. They had to call of the
> chase because he was driving so dangerously but got his plate info and
> went to his house. There was some sort of "interaction" and the cops
> shot him.

sounds similar to the case in MI where the guy knifed
someone else because of some altercation and then the
police got involved and he threatened a police officer
with a knife and got shot dead for that.

how dumb can you be?


songbird

And most of all, software design nd accounting courses just can't have a price placed on them.

On 6/28/20 3:17 PM, Sheldon Martin wrote:
> On Sun, 28 Jun 2020 16:50:43 -0400, jmcquown >
> wrote:
>
>> On 6/28/2020 4:23 PM, Ed Pawlowski wrote:
>>> On 6/28/2020 3:53 PM, jmcquown wrote:
>>>> On 6/27/2020 12:27 PM, CookinYeti wrote:
>>>>> So for fathers day we got some amazing steaks and decided to smoke
>>>>> them instead of grilling them. This was one of the few times I had
>>>>> such high quality meat, so I seasoned them with just salt and pepper,
>>>>> and smoked them with mesquite for an hour.
>>>>>
>>>> Sounds like a great way to potentially destroy a good steak.Â* Then
>>>> again, I don't know what you consider "amazing steaks" or "high
>>>> quality meat".Â* I'm pretty sure most people try their best not to buy
>>>> crappy quality meat.Â* What cut were these amazing steaks?Â* Ribeye?Â* NY
>>>> or KC Strip?Â* Porterhouse?Â* T-Bone?Â* Pray tell!
>>>>
>>>> Nope, not clicking your link.
>>>>
>>>> Jill
>>>
>>> Don't recall who did it, one of the TV chefs, and I tried this.Â* Season
>>> your steak and allow it to come to room temperature.Â* Then place it in
>>> an oven set at 200 degrees until the meat reaches 100 degrees, about an
>>> hour.Â* Remove and sear on a hot grill.
>>>
>>> It came out good but was time consuming for small benefit.Â* I guess you
>>> can do something like that on a smoker.Â* Mesquite is a strong flavor,
>>> done wrong can be bitter. Also, without a sear on the outside you are
>>> missing a lot of thereasons a steak is so good.
>>
>> "Bitter" is exactly the word that came to mind when I thought of a
>> mesquite smoked steak. An hour seems like overkill, too. I love a nice
>> sear on a good steak, cooked to medium-rare. Smoked, nope.
>>
>> If I ate steak often my steak of choice would be a so-called cheap cut.
>> Chuckeye (aka Delmonico). Nope, I wouldn't smoke it.
>>
>> No plans here for a BBQ on the 4th. To me 4th of July BBQ conjurs up
>> images of get-togethers and people gathering around. Not happening
>> here. It shouldn't be happening anywhere in the middle of a pandemic.
>>
>> Jill
>
> I can't imagine any beef steak smoked with mesquite or with anything.
> We are planning on grilled chuck steak for the 4th, medium rare
> inside, chared outside, with asparaguys... a salad with our garden
> greens.... we've been eating those greens like crazy... a bit of work
> to pick and clean but makes a very tasty salad... arrugala is not as
> bitter as yoose think... I cut off the stems as they're fiborous and
> get stuck between my teeth.

Try harder to imagine. Meats and other proteins have been hardwood
smoked since the rock ages i.e. pre metal. Most of the problems you have
with meat/steak etc. are tooth related. You probably are carrying around
and old set of Letterman style gaped teeth. ahaaha

On Saturday, 27 June 2020 11:27:55 UTC-5, CookinYeti wrote:
> So for fathers day we got some amazing steaks and decided to smoke them instead of grilling them. This was one of the few times I had such high quality meat, so I seasoned them with just salt and pepper, and smoked them with mesquite for an hour.
>
> They were absolutely tasty and I would recommend this to any one.
>
> Do you guys have any experience smoking steaks, how do you do it? Which woods, what seasoning?
>
> Also are you guys planning any good BBQs for the 4th of july coming up?
>
> Here is a video of me making them!
> https://youtu.be/JU8uYbVjbBI


Q: What's the definition of bravery?

A: a man with diarrhea chancing a fart!

On 6/27/20 10:27 AM, CookinYeti wrote:
> So for fathers day we got some amazing steaks and decided to smoke them instead of grilling them. This was one of the few times I had such high quality meat, so I seasoned them with just salt and pepper, and smoked them with mesquite for an hour.
>
> They were absolutely tasty and I would recommend this to any one.
>
> Do you guys have any experience smoking steaks, how do you do it? Which woods, what seasoning?
>
> Also are you guys planning any good BBQs for the 4th of july coming up?
>


Preferred hardwoods are pecan, hickory and oak for me. Mesquite is a
rather harsh smoke and better for a fast sear cook since it burns rather
hot. Methods vary depending on cut of beef selected, size, thickness etc.

Seems a lot of places only have mesquite infused charcoal briquets these
days. Briquets are not that great and mesquite flavored are even worse.
I would actually venture to say they may ruin your cook.

Everyone here has cooked a steak. Well .. on second thought there is one
very odd exception.

"Bryan Simmons" wrote in message
...

On Monday, July 13, 2020 at 4:45:06 AM UTC-5, Ophelia wrote:
> "Bryan Simmons" wrote in message
> ...
>
> On Sunday, July 12, 2020 at 3:02:50 PM UTC-5, graham wrote:
> > On 2020-07-12 1:34 p.m., Bryan Simmons wrote:
> > > On Sunday, July 12, 2020 at 4:02:26 AM UTC-5, Ophelia wrote:
>
> > >>
> > >> Lucky lad! He wouldn't be spoilt by any chance? <g?
> > >
> > > He is 18, and so independent, and so little trouble in every single
> > > other way. He bought his own car. He buys his own clothes, and has
> > > since he was about 16. He's been doing his own laundry for several
> > > years. The food thing is the only way that he's spoiled, and I like
> > > spoiling people with my cooking. He pushes me to try new things too.
> > > As often as not, the first sentence he says to me every day is some
> > > version of, "What's for dinner?" Often, the first thing he says to
> > > his
> > > mother is, "Are you hungry," because she makes him things like crepes
> > > with fresh fruit for breakfast. She is the sweet foods person, and I
> > > am
> > > the savory foods person. She's obsessed with baking, and has even
> > > taken
> > > master classes from this guy:
> > > https://us.valrhona.com/chocolate-cu...nathaniel-reid
> > >
> > Wow! I wish I could make cakes like that featured in the article!
>
> My wife recently had a birthday, and her sister bought her a cake from
> Nathaniel Reid. St. Louis is a small pond, and Reid is a big fish. My
> wife
> got another present from her parents, a book called, *Artful Baking*, that
> she requested after having checked it out from the library.
>
> You *can* make great cakes. Baking cakes, unlike cooking, merely involves
> following instructions to the letter, and unlike pastries or pies, ambient
> humidity is not a big issue.
>
> --Bryan
>
> =====
>
> Yes I can understand that Oh I am very sure you will be
> seeing him a lot)) He knows where he is well loved and will be back to
> enjoy a bit of spoiling)
> He is lucky to have you and you are lucky to have him))
> You are all very lucky!!!!!!
> Good luck to you all))))))

He's not going to visit so often because he's "loved." He's going to visit
because he enjoys my cooking and his mother's baking and crepes. Yeah, I'll
miss him when he moves out, but it's his mother who will really feel a loss.
To me, he's already an adult child, an equal and a trusted friend.

Bryan

-----

Awww yes) No matter still knows how you feel about him)

"Gary" wrote in message ...

Bryan Simmons wrote:
> Every decent person should be on board with face covering and
> social distancing.

So true. These idiots that refuse to wear masks in public
will hopefully get a very bad case and learn the hard way.

Not only do they endanger themselves but other people too.

=====

Here is illegal to go into shops without masks! In the supermarkets, some
people wear masks 'under their chins'

Earlier this week, there was a woman, with a mask but under her chin! I
don't usually comment but on this occasion I did!!

I asked her why she bothered wear a mask if she was not covering her nose
and mouth properly.
She became very embarrassed and apologised and put it on properly!

She gave me a filthy look though when we had both left not wearing masks)

Ophelia wrote:
....
> Here is illegal to go into shops without masks! In the supermarkets, some
> people wear masks 'under their chins'
>
> Earlier this week, there was a woman, with a mask but under her chin! I
> don't usually comment but on this occasion I did!!
>
> I asked her why she bothered wear a mask if she was not covering her nose
> and mouth properly.
> She became very embarrassed and apologised and put it on properly!
>
> She gave me a filthy look though when we had both left not wearing masks)

lol! you are such a rabble rouser!


songbird

On 2020-07-18 2:42 p.m., songbird wrote:
> Ophelia wrote:
> ...
>> Here is illegal to go into shops without masks! In the supermarkets, some
>> people wear masks 'under their chins'
>>
>> Earlier this week, there was a woman, with a mask but under her chin! I
>> don't usually comment but on this occasion I did!!
>>
>> I asked her why she bothered wear a mask if she was not covering her nose
>> and mouth properly.
>> She became very embarrassed and apologised and put it on properly!
>>
>> She gave me a filthy look though when we had both left not wearing masks)
>
> lol! you are such a rabble rouser!
>
>


Here is a rabble rouser. Kelly Anne Wolf was part of an anti mask rally
in Toronto was participating in the event and whined that people who
wear masks are the same kind of people "who walked the Jews right into
the gas tanks". She claimed to be a very popular musician, is a member
of Mensa, has an IQ of 195, has 13 degrees in Psychology and a Masters
degree in Political Science. Not too full of herself.





https://www.youtube.com/watch?v=kyZ2IgtPtL8

On 2020-07-18 2:08 p.m., Dave Smith wrote:

>
> Here is a rabble rouser. Kelly Anne Wolf was part of an anti mask rally
> in Toronto was participating in the event and whined that people who
> wear masks are the sameÂ* kind of people "who walked the Jews right into
> the gas tanks". She claimed to be a very popular musician, is a member
> of Mensa, has an IQ of 195, has 13 degrees in Psychology and a Masters
> degree in Political Science.Â* Not too full of herself.
> https://www.youtube.com/watch?v=kyZ2IgtPtL8

https://www.youtube.com/watch?time_c...ure=emb_lo go

http://tiny.cc/t0mjsz

Dave Smith wrote:
> On 2020-07-18 2:42 p.m., songbird wrote:
>> Ophelia wrote:
>> ...
>>> ** Here is illegal to go into shops without masks! In the
>>> supermarkets, some
>>> people wear masks 'under their chins'
>>>
>>> ** Earlier this week, there was a woman, with a mask but under
>>> her chin!* I
>>> don't usually comment but on this occasion I did!!
>>>
>>> ** I asked her why she bothered wear a mask if she was not
>>> covering her nose
>>> and mouth properly.
>>> She became very embarrassed and apologised* and put it on properly!
>>>
>>> She gave me a filthy look though when we had both left not
>>> wearing masks)
>>
>> ** lol!* you are such a rabble rouser!
>>
>>
>
>
> Here is a rabble rouser. Kelly Anne Wolf was part of an anti mask
> rally in Toronto was participating in the event and whined that
> people who wear masks are the same* kind of people "who walked the
> Jews right into the gas tanks". She claimed to be a very popular
> musician, is a member of Mensa, has an IQ of 195, has 13 degrees in
> Psychology and a Masters degree in Political Science.* Not too full
> of herself.
>
>
>
>
>
> https://www.youtube.com/watch?v=kyZ2IgtPtL8

Does she also post on quora?

Most geniuses do.

On Saturday, July 18, 2020 at 10:07:15 AM UTC-10, Dave Smith wrote:
> On 2020-07-18 2:42 p.m., songbird wrote:
> > Ophelia wrote:
> > ...
> >> Here is illegal to go into shops without masks! In the supermarkets, some
> >> people wear masks 'under their chins'
> >>
> >> Earlier this week, there was a woman, with a mask but under her chin! I
> >> don't usually comment but on this occasion I did!!
> >>
> >> I asked her why she bothered wear a mask if she was not covering her nose
> >> and mouth properly.
> >> She became very embarrassed and apologised and put it on properly!
> >>
> >> She gave me a filthy look though when we had both left not wearing masks)
> >
> > lol! you are such a rabble rouser!
> >
> >
>
>
> Here is a rabble rouser. Kelly Anne Wolf was part of an anti mask rally
> in Toronto was participating in the event and whined that people who
> wear masks are the same kind of people "who walked the Jews right into
> the gas tanks". She claimed to be a very popular musician, is a member
> of Mensa, has an IQ of 195, has 13 degrees in Psychology and a Masters
> degree in Political Science. Not too full of herself.
>
>
>
>
>
> https://www.youtube.com/watch?v=kyZ2IgtPtL8

Well alright. I'm glad that Americans ain't the only people that act stupid.. My wife's hospital had a person with covid-19. Later on it was 3. The last I heard, it was 20. God knows what it is by now. The official word is that all these cases are unrelated and that none of the patients have it. Ha ha. That's so funny.