On 2020-11-28 7:32 a.m., Gary wrote:
> Â* dsi1 wrote:
>> I saw "Run Lola Run" before but I don't remember what happens in the end.
>
> The movie actually has 3 endings but the last one is the best.
>
>

I saw that movie years ago and liked it. Maybe it is time to watch it
again since I have forgotten the various endings.

On Friday, November 27, 2020 at 6:58:25 AM UTC-6, Gary wrote:
>
> For entertainment, I watched a movie on my computer.
> German version (with subtitles) of "Run, Lola, Run."
> It's been a few years since I watched it. What a good, fast-paced movie
> that is.

People sure like crime.

--Bryan

On Friday, November 27, 2020 at 4:34:05 PM UTC-6, Hank Rogers wrote:
> cshenk wrote:
> > Sheldon Martin wrote:
> >
> >> On Fri, 27 Nov 2020 13:17:15 -0600, "cshenk" > wrote:
> >>
> >>> Graham wrote:
> >>>
> >>>> On Thu, 26 Nov 2020 07:13:08 -0800 (PST), Bryan Simmons wrote:
> >>>>
> >>>>> We're going to the other direction, small. One stuffed Cornish
> >>>>> hen, potatoes, gravy, sweet potatoes, cranberry sauce, green
> >> beans >> > with lots of bacon and a pumpkin pie. Just the three of
> >> us. >> > Extended family Zoom at 1:30.
> >>>>>
> >>>>> --Bryan
> >>>>
> >>>> How sensible! No leftovers about which to complain.
> >>>
> >>> We actually had lots of leftovers but the type we like. Even some
> >>> Cornish Hen leftovers!
> >>
> >> A cornish hen is barely a meal for one person... that's why they are
> >> typically sold in pairs, and it's mostly fat and bone... I find that a
> >> cornish hen is a toddler's portion. A cornish hen contains about the
> >> same meat as a roasting chicken's wing. The two of us put a good
> >> dent in our 13 pounder... there's enough left for two more dinners for
> >> us. We don't find poultry very filling.
> >
> > Sheldon, you've been saying that for ages but it's not true and there
> > is no glory in being a glutton. Fortunately I am sure you are lying.
> > It's sad and mystifying why you do that on consumption.
> >
> > Meantime we had a very good meal and have a thigh, a wing and a breast
> > leftover. I will grant, most would probably have eaten the whole bird
> > between 2 but we are low meat eaters so had a litle more than 1/2 the
> > bird. The average Cornish Game Hen sold in the USA is 1 1/4lbs (20oz).
> >
> > Bone ratio is 1/4 so about 5oz was bone and 15 was meat. I'd say we
> > did it right with about 6oz meat left over?
> >
> The meat Popeye eats is usually alive. And spurts when he finishes.

Are you saying that his chickens have a happier ending than most?

--Bryan

On Friday, November 27, 2020 at 11:03:35 PM UTC-6, dsi1 wrote:
>
> I saw "Run Lola Run" before but I don't remember what happens in the end. I'll have to watch it again, as well as "The Princess and the Warrior."

People sure like war.

--Bryan

On Saturday, November 28, 2020 at 5:24:41 AM UTC-6, Leo wrote:
> On 2020 Nov 28, , Ophelia wrote
> (in article >):
> > Is your 'dressing' what I call 'stuffing'?
> Yeah. Dressing is called stuffing in the U.S. too. What dressing/stuffing is
> called is a regional, traditional or family thing. The name may depend upon
> which ancestor´s wording won.

It's stuffing if it's stuffed into the bird. Otherwise, it's this inferior thing called
dressing, though I don't know what the Hell it's supposed to be dressing.
Baked separately, it ought to be called sagemush.

--Bryan

On Saturday, November 28, 2020 at 9:08:22 AM UTC-5, wrote:
> On Saturday, November 28, 2020 at 5:24:41 AM UTC-6, Leo wrote:
> > On 2020 Nov 28, , Ophelia wrote
> > (in article >):
> > > Is your 'dressing' what I call 'stuffing'?
> > Yeah. Dressing is called stuffing in the U.S. too. What dressing/stuffing is
> > called is a regional, traditional or family thing. The name may depend upon
> > which ancestor´s wording won.
> It's stuffing if it's stuffed into the bird. Otherwise, it's this inferior thing called
> dressing, though I don't know what the Hell it's supposed to be dressing.
> Baked separately, it ought to be called sagemush.
>
> --Bryan

Tastes vary. Growing up, we had "inside dressing" and "outside dressing"
(my grandmother being from a region where it's called "dressing" no matter
whether it's shoved up the turkey's butt or cooked in a casserole dish). Some
family members preferred one type over the other.

The reason(s) it's called "dressing" can easily be found on the WWW.

Cindy Hamilton

On 2020-11-28 9:08 a.m., Bryan Simmons wrote:
> On Saturday, November 28, 2020 at 5:24:41 AM UTC-6, Leo wrote:
>> On 2020 Nov 28, , Ophelia wrote (in article
>> >):
>>> Is your 'dressing' what I call 'stuffing'?
>> Yeah. Dressing is called stuffing in the U.S. too. What
>> dressing/stuffing is called is a regional, traditional or family
>> thing. The name may depend upon which ancestor´s wording won.
>
> It's stuffing if it's stuffed into the bird. Otherwise, it's this
> inferior thing called dressing, though I don't know what the Hell
> it's supposed to be dressing. Baked separately, it ought to be called
> sagemush.



Nope. A bird that is stuffed is dressed. The terms are inter changeable
and it is more of a regional thing than an official definition.
My mother used to make a lot of stuffing. She stuffed/dressed the bird
with the stuffing/dressing and the rest of it went into a pan and was
cooked alongside the stuffed/dressed bird. When it came time to eat the
stuff in the pan was called stuffing too.

The big difference IMO is that the stuff that had been cooked in the
dressed turkey tasted better than the stuff in the pan.

"Leo" wrote in message
vidual.Net...

On 2020 Nov 28, , Ophelia wrote
(in article >):

> Is your 'dressing' what I call 'stuffing'?

Yeah. Dressing is called stuffing in the U.S. too. What dressing/stuffing is
called is a regional, traditional or family thing. The name may depend upon
which ancestor´s wording won.

==

LOL Thanks, Leo)

On Fri, 27 Nov 2020 21:11:44 -0500, jmcquown >
wrote:

>
>Surprise, this isn't the 1950's. Doesn't explain why
>you think you need to cook a 13 lb turkey for two people.
>
>Jill

Already explained... once a year I roast a turkey, on Thanksgiving
because of Tradition... Cornish hens are not traditional nor do we
like them. I look for the smallest turkey in the store and can
usually get a ten pounder but this year a 13.2 pound one was the
smallest I found. Anyway it cost 39¢/lb with a $25 purchase, very
easy to achieve, so our turkey cost $5+some pennies... if we tire of
it and don't eat it all no biggie, the critters can have at it... I
refuse to make some cheap watery tea from the frame... same as I don't
make soup from chicken frames, I use use whole chicken(s) to make
chicken soup... rich golden jewish pennecillin. Once poultry has been
roasted it makes watery POW broth, all the flavor is in the bottom of
the pan but mostly fat. This year I skimmed off the fat and did use
the fond to make gravy, scraped the fond into two cans of turkey
gravey. The giblets immediately went out to feed the crows. I did
roast the neck with the turkey but haven't attacked it yet, and that
may become critter food. There really isn't a tremendous amount of
meat on a 13lb turkey, would barely feed six hungry adults. We forgot
the brussel sprouts, could only get frozen Green Giant, the two small
packs are still in the freezer. We ate turkey, sweet potatoes, and
kasha varnishkas, no cranberry sauce. We did eat some of two small
bakery pies, punkin and apple. So far we ate about 3/4 of one sweet
potato. I bought three, I picked the largest out of the batch, about
2 pounds each. If we don't finish them the deer will. The sweet
potatoes were started first because they were so large, otherwise
they'd not be done at the 325º at 4 hours the turkey needed. Those
sweet potatoes were started an hour before the turkey went in the oven
and at 375º, lowered the temperature for the turkey. The asparaguys
only needed 12 minutes in the microwave with an ounce of water and 2
Tbs of butter. I cooked the kasha varnishkas the day prior.
Everything was perfectly cooked. There was no bread or rolls... we
may do open faced turkey w/gravy sammiches for dinner tonight... got
Heidelberg French peasant bread... Heidelberg has become our favorite
bread, as good if not better than homemade.
https://heidelbergbread.com/

On Fri, 27 Nov 2020 22:41:09 -0800, Leo >
wrote:

>On 2020 Nov 27, , cshenk wrote
>(in >):
>
>> Exactly. But if i were feeding 6, I might go a Turkey of the 12lb or
>> so size. It just makes no sense to do that with 2 people.

I feed the birds, a couple bluejays on my deck eat more than you.

>There are three of us. A 12 pound Butterball turkey was perfect. I have a
>half-breast, thigh and drumstick for turkey sandwiches...and a boatload of
>extra cornbread dressing, brussel sprouts, cranberry sauce and gravy. We will
>run out of turkey first.
>What does anyone think of a grilled dressing and cheese sandwich? I´m
>thinking about it.
>

On Saturday, November 28, 2020 at 8:27:37 AM UTC-6, Cindy Hamilton wrote:
> On Saturday, November 28, 2020 at 9:08:22 AM UTC-5, wrote:
> > On Saturday, November 28, 2020 at 5:24:41 AM UTC-6, Leo wrote:
> > > On 2020 Nov 28, , Ophelia wrote
> > > (in article >):
> > > > Is your 'dressing' what I call 'stuffing'?
> > > Yeah. Dressing is called stuffing in the U.S. too. What dressing/stuffing is
> > > called is a regional, traditional or family thing. The name may depend upon
> > > which ancestor´s wording won.
> > It's stuffing if it's stuffed into the bird. Otherwise, it's this inferior thing called
> > dressing, though I don't know what the Hell it's supposed to be dressing.
> > Baked separately, it ought to be called sagemush.
> >
> > --Bryan
> Tastes vary. Growing up, we had "inside dressing" and "outside dressing"
> (my grandmother being from a region where it's called "dressing" no matter
> whether it's shoved up the turkey's butt or cooked in a casserole dish). Some
> family members preferred one type over the other.

Using the phrase, "shoved up the turkey's butt," can make the kids prefer the
stuff in the casserole, so the grownups get more of the tastier stuff.
>
> The reason(s) it's called "dressing" can easily be found on the WWW.

I was just being silly anyway.
>
> Cindy Hamilton

--Bryan

On Sat, 28 Nov 2020 07:31:50 -0500, Gary > wrote:

>Sheldon Martin wrote:
>
>> We haven't finished half a five pound bag of sugar in over 20 years...
>
>That's not true. What did you use the other 2.5 pounds for?
>
>
I go through a 5# bag of sugar in the summer just to feed the
hummingbirds. That's 2 large feeders once per week that they empty.
Janet US

On Sat, 28 Nov 2020 00:35:03 -0800, Leo >
wrote:

>On 2020 Nov 27, , Bruce wrote
>(in >):
>
>> So for you 'dressing' is something with corn in it?
>
>I was confused by your question at first. Cornbread contains cornmeal which
>is a rough cornflour. Many Americans make cornbread dressing. Ours use
>crumbled and already made cornbread, ordinary croutons, turkey stock, poultry
>seasoning, sage, salt and pepper. There´s nary a kernel of corn to be
>tasted.
>Cornbread is made from cornmeal, regular flour, salt, baking powder, eggs,
>milk and some vegetable oil. Or at least that´s how I make it for turkey
>dressing. I add sugar for eatin' cornbread, because I grew up with it that
>way.

In the US dressing is synonymous with stuffing... and what it can
contain is limitless but only limited to available ingredients... in
some parts of the US baked oyster dressing/stuffing is common, and
delicious. Shellfish was likely a major dish at the first
Thanksgiving, and highly unlikely that there was any corn... not for
several more years.
https://www.allrecipes.com/recipes/1...-and-dressing/

On Sat, 28 Nov 2020 03:11:33 -0800 (PST), Cindy Hamilton
> wrote:

snip
>
>I cook a 14-pound bird for the two of us and freeze the leftovers after we've
>had our fill of turkey sandwiches and a batch of Turkey Divan.
>
>What I don't do is cook a thousand side dishes. Turkey, stuffing, gravy,
>tossed salad. That's Thanksgiving in the Hamilton house.
>
>Cindy Hamilton


Your meal sounds perfect to me.

all the side dishes come from a tradition of large families a century
or so ago. Families don't live close to each other anymore and the
farm hands don't generally eat at the family table. I agree that
making all the side dishes is too much.
When I was young we went to my paternal grandfathers house for T-Day.
There were 5 aunts and 1 uncle from grandpa and each had a couple of
children and all showed up for holiday meals. Each family brought a
side dish or two. Adults were at the huge claw-footed table and kids
were at two card tables. If you needed to go to the bathroom you did
it before dinner or else hold it, there was no way out. Photos were
taken before we ate so food some times was cooling.
The side dishes were to assure there was enough to eat for everyone.

Janet US

On 2020-11-28 12:56 p.m., U.S. Janet B. wrote:
> On Sat, 28 Nov 2020 03:11:33 -0800 (PST), Cindy Hamilton

>
> all the side dishes come from a tradition of large families a century
> or so ago. Families don't live close to each other anymore and the
> farm hands don't generally eat at the family table. I agree that
> making all the side dishes is too much.

Those large families also had lots of helping hands

Christmas and Thanksgiving dinners were always at my parents or my
grandparents. They were bountiful feasts but there were not that many
side dishes. We generally had turkey with stuffing and gravy, mashed
potatoes, three vegetables and salad. The vegetables weren't much work.









> When I was young we went to my paternal grandfathers house for T-Day.
> There were 5 aunts and 1 uncle from grandpa and each had a couple of
> children and all showed up for holiday meals.

I used to like sitting at the kids' table. They were fun.


>

On Sat, 28 Nov 2020 03:14:47 -0800 (PST), Cindy Hamilton
> wrote:

>On Saturday, November 28, 2020 at 1:53:00 AM UTC-5, Bruce wrote:
>> On Fri, 27 Nov 2020 22:41:09 -0800, Leo >
>> wrote:
>> >On 2020 Nov 27, , cshenk wrote
>> >(in >):
>> >
>> >> Exactly. But if i were feeding 6, I might go a Turkey of the 12lb or
>> >> so size. It just makes no sense to do that with 2 people.
>> >
>> >There are three of us. A 12 pound Butterball turkey was perfect. I have a
>> >half-breast, thigh and drumstick for turkey sandwiches...and a boatload of
>> >extra cornbread dressing, brussel sprouts, cranberry sauce and gravy. We will
>> >run out of turkey first.
>> >What does anyone think of a grilled dressing and cheese sandwich? I´m
>> >thinking about it.
>> Dressing is what one pours over a salad. Grilling that is quaint.
>
>Don't be an ass (if you possibly can help it). We have this same boring
>discussion with you everything Thanksgiving.

A beautiful tradition!

On Sat, 28 Nov 2020 07:32:48 -0500, Gary > wrote:

>Leo wrote:
>> What does anyone think of a grilled dressing and cheese sandwich? I´m
>> thinking about it.
>
>Sounds good if heated. Personally, I'd just heat up the dressing
>(stuffing) in a bowl and eat it that way. Maybe with a bit of applesauce
>on the side.

Have you ever tried putting any dressing over your stuffing?

On Sat, 28 Nov 2020 06:00:08 -0800 (PST), Bryan Simmons
> wrote:

>On Friday, November 27, 2020 at 11:03:35 PM UTC-6, dsi1 wrote:
>>
>> I saw "Run Lola Run" before but I don't remember what happens in the end. I'll have to watch it again, as well as "The Princess and the Warrior."
>
>People sure like war.

Or princesses.

On Saturday, November 28, 2020 at 2:32:22 AM UTC-10, Gary wrote:
> dsi1 wrote:
> > I saw "Run Lola Run" before but I don't remember what happens in the end.
> The movie actually has 3 endings but the last one is the best.
That's probably the reason the ending was kind of murky for me. I have a hard time deciding which ending to go with. My brain only remember simple things.

On Sat, 28 Nov 2020 07:31:50 -0500, Gary > wrote:

>Sheldon Martin wrote:
>
>> We haven't finished half a five pound bag of sugar in over 20 years...
>
>That's not true. What did you use the other 2.5 pounds for?

Stop being so brainless. WTF do normal people do with the overage of
ingredients, sugar is easy to store in a cannister... I have a sugar
jar with a screw on lid.... as the sugar gets used the remains get
transfered to smaller jars to conserve space. I actually use more
dark brown sugar and honey than I do white sugar. I like dark brown
sugar and/or honey drizzled on fresh fruit, especially berries and
melon. The only time I use white sugar is when a baked goods recipe
calls for it, and as the years pass I bake less and less... we don't
need the calories and as time passes there are very few people to
invite or who are capable of making the journey. Now our visiting is
by phone and email. We only visit in person with neighbors. It's
with great difficulty that my daughter can visit with her husband and
two daughters, it's a long drive from southern NJ and the girls are
older now and rather visit with their friends, they phone, and send
email and sometimes with pictures. My faggot brother is now hooked up
with some other faggot and so they are living in Argentina. All other
relatives are long gone. The few childhood friends still living are
far away and in nursing homes. I only keep in contact with one who's
an electrician, sort of retired, He has his own business on Lung
Guyland, he plans and estimates, his son and small crew do the work.
Joe can't see well enough to drive anymore and he's ascared of
cataract surgery, no matter how much I told him it's a nothing he
won't entertain the idea. And he's an excellent master electrician,
he teaches night classes to young people preparing them for obtaining
their license. Joe is two years older than me. His wife has been
battling cancer and alzhiemers. His business keeps him sane. The
downside of getting older is losing friends, and at this age it's near
impossible to make new friends... I've given up trying, I've lost
faith in internet aquaintences becoming friends, they aren't honest,
they'll adopt your knowlege as their own.

Sheldon Martin wrote:
> On Sat, 28 Nov 2020 07:31:50 -0500, Gary > wrote:
>
>> Sheldon Martin wrote:
>>
>>> We haven't finished half a five pound bag of sugar in over 20 years...
>>
>> That's not true. What did you use the other 2.5 pounds for?
>
> Stop being so brainless. WTF do normal people do with the overage of
> ingredients, sugar is easy to store in a cannister... I have a sugar
> jar with a screw on lid.... as the sugar gets used the remains get
> transfered to smaller jars to conserve space. I actually use more
> dark brown sugar and honey than I do white sugar. I like dark brown
> sugar and/or honey drizzled on fresh fruit, especially berries and
> melon. The only time I use white sugar is when a baked goods recipe
> calls for it, and as the years pass I bake less and less... we don't
> need the calories and as time passes there are very few people to
> invite or who are capable of making the journey. Now our visiting is
> by phone and email. We only visit in person with neighbors. It's
> with great difficulty that my daughter can visit with her husband and
> two daughters, it's a long drive from southern NJ and the girls are
> older now and rather visit with their friends, they phone, and send
> email and sometimes with pictures. My faggot brother is now hooked up
> with some other faggot and so they are living in Argentina. All other
> relatives are long gone. The few childhood friends still living are
> far away and in nursing homes. I only keep in contact with one who's
> an electrician, sort of retired, He has his own business on Lung
> Guyland, he plans and estimates, his son and small crew do the work.
> Joe can't see well enough to drive anymore and he's ascared of
> cataract surgery, no matter how much I told him it's a nothing he
> won't entertain the idea. And he's an excellent master electrician,
> he teaches night classes to young people preparing them for obtaining
> their license. Joe is two years older than me. His wife has been
> battling cancer and alzhiemers. His business keeps him sane. The
> downside of getting older is losing friends, and at this age it's near
> impossible to make new friends... I've given up trying, I've lost
> faith in internet aquaintences becoming friends, they aren't honest,
> they'll adopt your knowlege as their own.
>

It seems they all found valid reasons to stay away Popeye.

Sheldon Martin wrote:

> On Fri, 27 Nov 2020 21:11:44 -0500, jmcquown >
> wrote:
>
> >
> > Surprise, this isn't the 1950's. Doesn't explain why
> > you think you need to cook a 13 lb turkey for two people.
> >
> > Jill
>
> Already explained... once a year I roast a turkey, on Thanksgiving
> because of Tradition... Cornish hens are not traditional nor do we
> like them. I look for the smallest turkey in the store and can
> usually get a ten pounder but this year a 13.2 pound one was the
> smallest I found. Anyway it cost 39¢/lb with a $25 purchase, very
> easy to achieve, so our turkey cost $5+some pennies... if we tire of
> it and don't eat it all no biggie, the critters can have at it... I
> refuse to make some cheap watery tea from the frame... same as I don't
> make soup from chicken frames, I use use whole chicken(s) to make
> chicken soup... rich golden jewish pennecillin. Once poultry has been
> roasted it makes watery POW broth, all the flavor is in the bottom of
> the pan but mostly fat. This year I skimmed off the fat and did use
> the fond to make gravy, scraped the fond into two cans of turkey
> gravey. The giblets immediately went out to feed the crows. I did
> roast the neck with the turkey but haven't attacked it yet, and that
> may become critter food. There really isn't a tremendous amount of
> meat on a 13lb turkey, would barely feed six hungry adults.

A 13lb Turkey has 10lbs meat after bone is removed.

Ophelia wrote:

>
>
> "Leo" wrote in message
> vidual.Net...
>
> On 2020 Nov 27, , Bruce wrote
> (in >):
>
> > So for you 'dressing' is something with corn in it?
>
> I was confused by your question at first. Cornbread contains cornmeal
> which is a rough cornflour. Many Americans make cornbread dressing.
> Ours use crumbled and already made cornbread, ordinary croutons,
> turkey stock, poultry seasoning, sage, salt and pepper. There´s nary
> a kernel of corn to be tasted.
> Cornbread is made from cornmeal, regular flour, salt, baking powder,
> eggs, milk and some vegetable oil. Or at least that´s how I make it
> for turkey dressing. I add sugar for eatin' cornbread, because I grew
> up with it that way.
>
> ===
>
> Is your 'dressing' what I call 'stuffing'?

Probably. Might have differences in some ways. In the USA, some call
it 'dressing' which may mean they were used to not stuffing it in the
bird to cook.

On Sat, 28 Nov 2020 07:32:21 -0500, Gary wrote:

> "American hand-egg"

Safer than 'Latchcomb':

https://www.youtube.com/watch?v=5c7FL9QV1bs

Sheldon wrote:

> On Fri, 27 Nov 2020 13:17:15 -0600, "cshenk" > wrote:
>
> >Graham wrote:
> >
> >> On Thu, 26 Nov 2020 07:13:08 -0800 (PST), Bryan Simmons wrote:
> >>
> >> > We're going to the other direction, small. One stuffed Cornish
> >> > hen, potatoes, gravy, sweet potatoes, cranberry sauce, green beans
> >> > with lots of bacon and a pumpkin pie. Just the three of us.
> >> > Extended family Zoom at 1:30.
> >> >
> >> > --Bryan
> >>
> >> How sensible! No leftovers about which to complain.
> >
> >We actually had lots of leftovers but the type we like. Even some
> >Cornish Hen leftovers!
> A cornish hen is barely a meal for one person... that's why they are
> typically sold in pairs, and it's mostly fat and bone... I find that a
> cornish hen is a toddler's portion. A cornish hen contains about the
> same meat as a roasting chicken's wing. The two of us put a good
> dent in our 13 pounder... there's enough left for two more dinners for
> us. We don't find poultry very filling.


Those here gobbling about a 13 - pounder being "too big" for two persons lack common sense...maybe Jill's hummingbird guests would find it a Lucullan feast, but in reality is perfect for one or two...

That 13 pounds shrinks by about, what, 25% at least after roasting...then of that only around some 40% is edible, so you are left with a whopping maybe four pounds of turkey, the majority is breast...

I bought a pre - roasted frozen Butterball 10 - pounder, that would be the equivalent of your bird after cooking. I got two meals outta the legs/thighs, with the wings I made a bit of stock, the rest is breast meat, good for prolly four more meals. So six modest meals total...if I were cooking for six people I'd do no less than an 18 - 20 pounder at a bare minimum, that might be enuf for some leftovers and for some take - away for guests...

As for Cornish hens, a malnourished ghetto junkie pidgeon would be far preferable, those "hens" are tiny and bony and you spend more time dithering with bones than in eating them...if I were Satan I would serve my "guests" in Hell those FOUL rotten little FOWLS, those sinners would be wailing in protest about even *more* tortures being inflicted upon them, lol...

--
Best
Greg

On 11/28/2020 12:39 PM, U.S. Janet B. wrote:
> On Sat, 28 Nov 2020 07:31:50 -0500, Gary > wrote:
>
>> Sheldon Martin wrote:
>>
>>> We haven't finished half a five pound bag of sugar in over 20 years...
>>
>> That's not true. What did you use the other 2.5 pounds for?
>>
>>
> I go through a 5# bag of sugar in the summer just to feed the
> hummingbirds. That's 2 large feeders once per week that they empty.
> Janet US
>
Those tiny little birds can drain a feeder PDQ! I only have one feeder
(the saucer type) but as soon as I fill it I make another batch of sugar
water and store it in the fridge in a mason jar so I can wash and refill
it the next week. It's a vicious cycle but someone's gotta do it.

Jill

On 11/28/2020 10:37 AM, Sheldon Martin wrote:
> On Fri, 27 Nov 2020 22:41:09 -0800, Leo >
> wrote:
>
>> On 2020 Nov 27, , cshenk wrote
>> (in >):
>>
>>> Exactly. But if i were feeding 6, I might go a Turkey of the 12lb or
>>> so size. It just makes no sense to do that with 2 people.
>
> I feed the birds, a couple bluejays on my deck eat more than you.
>
Those bluejays would likely prefer raw peanuts in the shell.

Jill

cshenk wrote:
> Ophelia wrote:
>
>>
>>
>> "Leo" wrote in message
>> vidual.Net...
>>
>> On 2020 Nov 27, , Bruce wrote
>> (in >):
>>
>>> So for you 'dressing' is something with corn in it?
>>
>> I was confused by your question at first. Cornbread contains cornmeal
>> which is a rough cornflour. Many Americans make cornbread dressing.
>> Ours use crumbled and already made cornbread, ordinary croutons,
>> turkey stock, poultry seasoning, sage, salt and pepper. There´s nary
>> a kernel of corn to be tasted.
>> Cornbread is made from cornmeal, regular flour, salt, baking powder,
>> eggs, milk and some vegetable oil. Or at least that´s how I make it
>> for turkey dressing. I add sugar for eatin' cornbread, because I grew
>> up with it that way.
>>
>> ===
>>
>> Is your 'dressing' what I call 'stuffing'?
>
> Probably. Might have differences in some ways. In the USA, some call
> it 'dressing' which may mean they were used to not stuffing it in the
> bird to cook.
>

Hell, I'll be willing to call it whatever professor Druce and
professor Popeye decide.

On Saturday, November 28, 2020 at 6:32:29 PM UTC-6, wrote:
> On 11/28/2020 10:37 AM, Sheldon Martin wrote:
> > On Fri, 27 Nov 2020 22:41:09 -0800, Leo >
> > wrote:
> >
> >> On 2020 Nov 27, , cshenk wrote
> >> (in >):
> >>
> >>> Exactly. But if i were feeding 6, I might go a Turkey of the 12lb or
> >>> so size. It just makes no sense to do that with 2 people.
> >
> > I feed the birds, a couple bluejays on my deck eat more than you.
> >
> Those bluejays would likely prefer raw peanuts in the shell.

Raw peanuts are awful, but maybe not to bluejays.
>
> Jill

--Bryan

On Sat, 28 Nov 2020 18:40:52 -0600, Hank Rogers wrote:

> Hell, I'll be willing to call it whatever professor
> Druce and professor Popeye decide.

Hank! You're not thinking far enough ahead. What if Good Sheldon forgets
what Bad Sheldon decided? Plus nobody can trust Bruce. He'll just say
later on that he was joking anyways.


Much better, we call it an "Extracellular Matrix"

https://en.wikipedia.org/wiki/Extracellular_matrix

It's a pretty rough match, but it does satisfy the first paragraph
because it's basically any organic material not contained within the
turkey's original body structure.

So, stovetop or not, it can be just about anything edible. I think we
should work towards a consensus before anyone tries to include
cauliflower.

On Saturday, November 28, 2020 at 3:37:17 PM UTC-10, wrote:
> On Saturday, November 28, 2020 at 6:32:29 PM UTC-6, wrote:
> > On 11/28/2020 10:37 AM, Sheldon Martin wrote:
> > > On Fri, 27 Nov 2020 22:41:09 -0800, Leo >
> > > wrote:
> > >
> > >> On 2020 Nov 27, , cshenk wrote
> > >> (in >):
> > >>
> > >>> Exactly. But if i were feeding 6, I might go a Turkey of the 12lb or
> > >>> so size. It just makes no sense to do that with 2 people.
> > >
> > > I feed the birds, a couple bluejays on my deck eat more than you.
> > >
> > Those bluejays would likely prefer raw peanuts in the shell.
> Raw peanuts are awful, but maybe not to bluejays.
> >
> > Jill
>
> --Bryan
I'm looking for raw peanuts so I can make Filipino garlic peanuts. Those things are hard to find when you need them!
https://www.youtube.com/watch?v=2-AIWb7VA24

dsi1 wrote:

> On Saturday, November 28, 2020 at 3:37:17 PM UTC-10, wrote:
> > On Saturday, November 28, 2020 at 6:32:29 PM UTC-6, wrote:
> > > On 11/28/2020 10:37 AM, Sheldon Martin wrote:
> > > > On Fri, 27 Nov 2020 22:41:09 -0800, Leo >
> > > > wrote:
> > > >
> > > >> On 2020 Nov 27, , cshenk wrote
> > > >> (in >):
> > > >>
> > > >>> Exactly. But if i were feeding 6, I might go a Turkey of the 12lb or
> > > >>> so size. It just makes no sense to do that with 2 people.
> > > >
> > > > I feed the birds, a couple bluejays on my deck eat more than you.
> > > >
> > > Those bluejays would likely prefer raw peanuts in the shell.
> > Raw peanuts are awful, but maybe not to bluejays.
> > >
> > > Jill
> >
> > --Bryan
> I'm looking for raw peanuts so I can make Filipino garlic peanuts. Those things are hard to find when you need them!
> https://www.youtube.com/watch?v=2-AIWb7VA24


Should be plenty of Flips on da rock, ask them...

--
Best
Greg

On Sat, 28 Nov 2020 19:32:22 -0500, jmcquown >
wrote:

>On 11/28/2020 10:37 AM, Sheldon Martin wrote:
>> On Fri, 27 Nov 2020 22:41:09 -0800, Leo >
>> wrote:
>>
>>> On 2020 Nov 27, , cshenk wrote
>>> (in >):
>>>
>>>> Exactly. But if i were feeding 6, I might go a Turkey of the 12lb or
>>>> so size. It just makes no sense to do that with 2 people.
>>
>> I feed the birds, a couple bluejays on my deck eat more than you.
>>
>Those bluejays would likely prefer raw peanuts in the shell.
>
>Jill

Their favorite is kitten chow, but they like in-shell sunflower seeds
too. Chewy has a nice mix of bird seed and we add cracked corn and
kitten chow. One of our neighbors has two pet geese that come over to
munch. During winter the geese come to drink water, we have a large
heated water bowl on the deck for the birds. During winter water is
hard for critters to find, we keep a large heated water bowl in the
barn and one in the gardening shed too... also small dog houses with
heated pads for the outdoor cats.

dsi1 wrote:

> On Saturday, November 28, 2020 at 3:37:17 PM UTC-10,
> wrote:
> > On Saturday, November 28, 2020 at 6:32:29 PM UTC-6,
> > wrote:
> > > On 11/28/2020 10:37 AM, Sheldon Martin wrote:
> > > > On Fri, 27 Nov 2020 22:41:09 -0800, Leo
> > > > > wrote:
> > > >
> > > >> On 2020 Nov 27, , cshenk wrote
> > > >> (in >):
> > > >>
> > > >>> Exactly. But if i were feeding 6, I might go a Turkey of the
> > > 12lb or >>> so size. It just makes no sense to do that with 2
> > > people.
> > > >
> > > > I feed the birds, a couple bluejays on my deck eat more than
> > > > you.
> > > >
> > > Those bluejays would likely prefer raw peanuts in the shell.
> > Raw peanuts are awful, but maybe not to bluejays.
> > >
> > > Jill
> >
> > --Bryan
> I'm looking for raw peanuts so I can make Filipino garlic peanuts.
> Those things are hard to find when you need them!
> https://www.youtube.com/watch?v=2-AIWb7VA24

Now that looks right up my alley! Easy to source here too. Suffolk VA
is a major site for growing Peanuts.