On 12/15/2020 7:48 PM, Julie Bove wrote:
>
> "Gary" wrote:
>> I feel for the picky eaters here. I'm easily satisfied.
>
> Why? Picky eaters are usually happy to be picky.

Picky eaters have a very limited menu.

On 12/15/2020 9:37 PM, Master Bruce wrote:
> On Tue, 15 Dec 2020 18:22:06 -0800 (PST), Bryan Simmons
> > wrote:
>> Would it be fun to have a contest on rfc where every time that Sheldon,
>> a person of Jewish lineage, used a racist slur or wrote anything
>> demeaning or dehumanizing toward other cultures?
>
> That sentence isn't finished.

I noticed that too. At least Steve did a contest where everytime Dsi1
says, "My guess is..." everyone drinks a beer.

On Wednesday, December 16, 2020 at 8:50:44 AM UTC-6, Gary wrote:
> On 12/15/2020 9:37 PM, Master Bruce wrote:
> > On Tue, 15 Dec 2020 18:22:06 -0800 (PST), Bryan Simmons
> > > wrote:
> >> Would it be fun to have a contest on rfc where every time that Sheldon,
> >> a person of Jewish lineage, used a racist slur or wrote anything
> >> demeaning or dehumanizing toward other cultures?
> >
> > That sentence isn't finished.
> I noticed that too. At least Steve did a contest where everytime Dsi1
> says, "My guess is..." everyone drinks a beer.

I'd be the only one left sitting.

--Bryan

On Wednesday, December 16, 2020 at 9:49:15 AM UTC-5, Gary wrote:
> On 12/15/2020 7:48 PM, Julie Bove wrote:
> >
> > "Gary" wrote:
> >> I feel for the picky eaters here. I'm easily satisfied.
> >
> > Why? Picky eaters are usually happy to be picky.
> Picky eaters have a very limited menu.

Everybody has a very limited menu. How many different
things do you actually eat in a week?

Cindy Hamilton

On Tue, 15 Dec 2020 16:48:38 -0800, Julie Bove wrote:

> "Gary" > wrote in message
> ...
>> On 12/15/2020 6:32 AM, Cindy Hamilton wrote:
>>> On Monday, December 14, 2020 at 9:13:40 PM UTC-5, Sqwertz wrote:
>>>> On Mon, 14 Dec 2020 10:14:22 -0500, Gary wrote:
>>>>
>>>>> The Kraft parmesan cheese comes in a plastic jar these days not the old
>>>>> cardboard 'CAN'. I have one here now and they do have an expiration
>>>>> date. Mine says May 2020 but no worries. I still use it and it's fine.
>>>>>
>>>>> I like it better than fresh because, dried, the flavor is more
>>>>> concentrated than fresh. Not much extra ingredients added. It's just
>>>>> stronger tasting which I like.
>>>> Real parmesan has much more flavor than dried. Even better,
>>>> pecorino romano has even more flavor. And you can buy it at Costco
>>>> for much less than these fake and tasteless American parmesans.
>>>
>>> Gary mistakes "acrid and mouth-searing" for "flavorful".
>>
>> I feel for the picky eaters here. I'm easily satisfied.
>
> Why? Picky eaters are usually happy to be picky.

It can be a power trip!

Graham wrote:

> On Tue, 15 Dec 2020 16:48:38 -0800, Julie Bove wrote:
>
> > "Gary" > wrote in message
> > ...
> >> On 12/15/2020 6:32 AM, Cindy Hamilton wrote:
> >>> On Monday, December 14, 2020 at 9:13:40 PM UTC-5, Sqwertz wrote:
> >>>> On Mon, 14 Dec 2020 10:14:22 -0500, Gary wrote:
> >>>>
> >>>>> The Kraft parmesan cheese comes in a plastic jar these days not the old
> >>>>> cardboard 'CAN'. I have one here now and they do have an expiration
> >>>>> date. Mine says May 2020 but no worries. I still use it and it's fine.
> >>>>>
> >>>>> I like it better than fresh because, dried, the flavor is more
> >>>>> concentrated than fresh. Not much extra ingredients added. It's just
> >>>>> stronger tasting which I like.
> >>>> Real parmesan has much more flavor than dried. Even better,
> >>>> pecorino romano has even more flavor. And you can buy it at Costco
> >>>> for much less than these fake and tasteless American parmesans.
> >>>
> >>> Gary mistakes "acrid and mouth-searing" for "flavorful".
> >>
> >> I feel for the picky eaters here. I'm easily satisfied.
> >
> > Why? Picky eaters are usually happy to be picky.
> It can be a power trip!


And *severely* highly annoying to those around them...!!!

--
Best
Greg

On Wednesday, December 16, 2020 at 10:44:20 AM UTC-5, GM wrote:
> Graham wrote:
>
> > On Tue, 15 Dec 2020 16:48:38 -0800, Julie Bove wrote:
> >
> > > "Gary" > wrote in message
> > > ...
> > >> On 12/15/2020 6:32 AM, Cindy Hamilton wrote:
> > >>> On Monday, December 14, 2020 at 9:13:40 PM UTC-5, Sqwertz wrote:
> > >>>> On Mon, 14 Dec 2020 10:14:22 -0500, Gary wrote:
> > >>>>
> > >>>>> The Kraft parmesan cheese comes in a plastic jar these days not the old
> > >>>>> cardboard 'CAN'. I have one here now and they do have an expiration
> > >>>>> date. Mine says May 2020 but no worries. I still use it and it's fine.
> > >>>>>
> > >>>>> I like it better than fresh because, dried, the flavor is more
> > >>>>> concentrated than fresh. Not much extra ingredients added. It's just
> > >>>>> stronger tasting which I like.
> > >>>> Real parmesan has much more flavor than dried. Even better,
> > >>>> pecorino romano has even more flavor. And you can buy it at Costco
> > >>>> for much less than these fake and tasteless American parmesans.
> > >>>
> > >>> Gary mistakes "acrid and mouth-searing" for "flavorful".
> > >>
> > >> I feel for the picky eaters here. I'm easily satisfied.
> > >
> > > Why? Picky eaters are usually happy to be picky.
> > It can be a power trip!
> And *severely* highly annoying to those around them...!!!

Yes, extremely picky eaters can be annoying. "Oh, I can't eat gluten, even
though I've never been tested for gluten sensitivity!" Heh. I don't often think
about it, but maybe 25 years ago I sat next to a young woman in a restaurant
who proclaimed she was "allergic to all fats". Apparently not her own lipids,
though.

But people who simply prefer Parmagiano-Reggiano to green-box parm usually
are tolerable. There's a difference between picky and selective.

I prefer Parm-Reg, but for some reason I like a shot of green-box parm in
French onion soup. (I feel much shame ;-)

Cindy Hamilton

Bryan Simmons wrote:

> On Tuesday, December 15, 2020 at 7:59:50 PM UTC-6, cshenk wrote:
> > Sheldon Martin wrote:
> >
> > > On Tue, 15 Dec 2020 03:37:15 -0800 (PST), Cindy Hamilton
> > > > wrote:
> > >
> > > > On Monday, December 14, 2020 at 9:40:40 PM UTC-5, cshenk wrote:
> > > >> wrote:
> > > >>
> > > >> > On Monday, December 14, 2020 at 3:14:05 PM UTC-6, Cindy
> > > Hamilton >> > wrote:
> > > >> > >
> > > >> > > Perhaps Julie was trying to warn us about Blue Ribbon
> > > Rice. At any >> > > rate, rice is so inexpensive I don't worry
> > > about buying the >> > > rock-bottom cheapest stuff. Riceland or
> > > Mahatma for me. >> > >
> > > >> > > Cindy Hamilton
> > > >> > >
> > > >> > When have you ever read a post from Julie that she hasn't
> > > screwed up >> > a dish, it doesn't taste right, it didn't cook up
> > > correctly, I don't >> > like that, I can't eat that, that is not
> > > available here, we had to >> > wait in line for a year for a
> > > table, I can't get my mail? >> >
> > > >> > Riceland and Mahatma works for me, too. Even the stuff from
> > > Dollar >> > Tree cooks up perfect every time.
> > > >> I'm a self admitted rice snob. I like the better stuff.
> > > >
> > > > What's "better stuff"? We favor plain, long-grain rice. My
> > > > husband typically cooks it with salt and a dab of butter, then
> > > > eats it with reduced chicken or turkey stock in lieu of gravy.
> > > > Jasmine, basmati, or other fragrant rice would be intrusive to
> > > > the flavor profile he's looking for.
> > > >
> > > > We use basmati for Indian cooking, though.
> > > >
> > > > Cindy Hamilton
> > >
> > > You'd be much better off eating Texmati.. real Basmati is grown
> > > in paddys filled with human waste.
> > No it isn't Sheldon, any more than your comments about all Asian
> > rice being grown that way.
>
> Would it be fun to have a contest on rfc where every time that
> Sheldon, a person of Jewish lineage, used a racist slur or wrote
> anything demeaning or dehumanizing toward other cultures?
>
> --Bryan

He'd be neck-n-neck with some others....

On Wed, 16 Dec 2020 04:41:21 -0800, Bryan Simmons wrote:

> On Tuesday, December 15, 2020 at 8:37:59 PM UTC-6, Master Bruce wrote:

>> On Tue, 15 Dec 2020 18:22:06 -0800 (PST), Bryan Simmons wrote:

>>> On Tuesday, December 15, 2020 at 7:59:50 PM UTC-6, cshenk wrote:

>>>> Sheldon Martin wrote:

>>> Would it be fun to have a contest on rfc where
>>> every time that Sheldon, a person of Jewish
>>> lineage, used a racist slur or wrote anything
>>> demeaning or dehumanizing toward other cultures?

>> That sentence isn't finished.
>
> By golly! You're right!

It is just "Would it be fun?", followed by context for 'it'.

The sentence seems grammatically complete albeit ponderous.

In article >, writes:
>I make Mexican/Spanish
>rice all the time. Can a rice cooker do that?

Of course! You can brown your chilis, aromatics and spices on the stove, add
tomato sauce or paste and chicken broth, then transfer that mixture along with
uncooked rice to a rice cooker. A rice cooker has distinct advantages over a
stovetop, particularly regarding brown rice. Not only is its cooking time
programmed, its warm mode allows the brown rice to dry out completely,
resembling the texture of most Hispanic rice.

--
Orlando Enrique Fiol
Charlotte, North Carolina
Professional Pianist/Keyboardist, Percussionist and Pedagogue
Ph.D. in Music theory
University of Pennsylvania: November, 2018

Cindy Hamilton wrote:
....
> Yes, extremely picky eaters can be annoying. "Oh, I can't eat gluten, even
> though I've never been tested for gluten sensitivity!" Heh. I don't often think
> about it, but maybe 25 years ago I sat next to a young woman in a restaurant
> who proclaimed she was "allergic to all fats". Apparently not her own lipids,
> though.

every human could be called fathead. lol


> But people who simply prefer Parmagiano-Reggiano to green-box parm usually
> are tolerable. There's a difference between picky and selective.
>
> I prefer Parm-Reg, but for some reason I like a shot of green-box parm in
> French onion soup. (I feel much shame ;-)

oh the embarrassment!


songbird (pretty much a nomnivore if i'm hungry enough
pickier about a few things as i get older
especially chocolate

In article >, writes:
>I am unfamiliar with rice cookers. So they can fry things too?

Not really. Their seals are nowhere near tight enough to emulate pressure
cooker frying.

Orlando Enrique Fiol
Charlotte, North Carolina
Professional Pianist/Keyboardist, Percussionist and Pedagogue
Ph.D. in Music theory
University of Pennsylvania: November, 2018

In article >, writes:
>
>But how do you do the Mexican rice in it?
Mexican rice is similar to most other Latino pilafs in which rice's flavor is
enhanced with toasted spices, aromatics and broth or water. The rice cooker
only comes into play when rice meets liquid. Before that liquid, you must toast
your spices and sauté your aromatics, then add a small quantity of tomato sauce
or paste. Once this mixture is nicely browned and caramelized, it's ready to be
combined with raw rice in a cooker, with enough liquid to cover the rice and
come up a finger above that line.


Orlando Enrique Fiol
Charlotte, North Carolina
Professional Pianist/Keyboardist, Percussionist and Pedagogue
Ph.D. in Music theory
University of Pennsylvania: November, 2018

Orlando Enrique Fiol wrote:

> In article >, writes:
> >
> >But how do you do the Mexican rice in it?
> Mexican rice is similar to most other Latino pilafs in which rice's flavor is
> enhanced with toasted spices, aromatics and broth or water. The rice cooker
> only comes into play when rice meets liquid. Before that liquid, you must toast
> your spices and sauté your aromatics, then add a small quantity of tomato sauce
> or paste. Once this mixture is nicely browned and caramelized, it's ready to be
> combined with raw rice in a cooker, with enough liquid to cover the rice and
> come up a finger above that line.


Julie might as well try to plan and execute a solo trip to Mars...

--
Best
Greg

Julie Bove wrote:

>
> "cshenk" > wrote in message
> ...
> > Julie Bove wrote:
> >
> > >
> >>"cshenk" > wrote in message
> > > ...
> >>> Julie Bove wrote:
> > > >
> >>> >
> >>>>"cshenk" > wrote in message
> >>> > ...
> >>>>> Gary wrote:
> >>> > >
> >>>>> > On 12/13/2020 10:30 PM, Julie Bove wrote:
> >>>>>>> Mexican/Spanish rice all the time. Can a rice cooker do that?
> >>>>> >
> >>>>> > Sure it can but you don't need any rice cooker to make good
> >>rice. >>> > I would only consider one if I cooked rice for many
> > > people often.
> >>> > >
> >>>>> Chuckle, agreed. For us, it's 5 times a week at least. Makes
> >>sense >>> here.
> >>> >
> >>> > But how do you do the Mexican rice in it?
> > > >
> >>> Depends on what you mean by 'Mexican rice'. If it's just rice
> >>> grown in Mexico, it' the same as any other. If you mean with
> >>> tomatoes and chiles, same as you would on a stove, just added to
> >>> the rice maker instead.
> > >
> > > Sigh No. When you make Mexican or Spanish rice on the stove, you
> > > toast the rice for about 3 miutes in butter or olive oil before
> > > adding the rest of the ingredients. What you add after that,
> > > depends on the recipe. My last batch had some dried peppers,
> > > dried tomatoes and dried onions as well as Knorr tomato and rice
> > > boullion.
> > >
> > > Would a rice cooker allow you to toast the rice like that?
> >
> > Some do. OBVIOUSLY if you want to toast it a bit, you do that in
> > advance then can load in a rice maker. Julie, not all 'Mexican
> > rice' toasts rice in oil first.
>
> Maybe not but all of the recipes I've seen do. Makes no sense to
> dirty a pan then put it in the rice cooker. I still see no need for
> one My friend loves hers but she doesn't cook.

Julie, why did you ask me?

I said right at the start you wouldn't get one. Now you are trying to
pretend they don't work. As said, some DO toast rice.

It's just a device that doesn't suit you, as I said at the start.
Further comments not invited.

On Tuesday, December 15, 2020 at 6:50:45 AM UTC-10, Bruce wrote:
> On Tue, 15 Dec 2020 11:25:08 -0500, Sheldon Martin >
> wrote:
> >On Tue, 15 Dec 2020 03:37:15 -0800 (PST), Cindy Hamilton
> > wrote:
> >
> >>On Monday, December 14, 2020 at 9:40:40 PM UTC-5, cshenk wrote:
> >>> wrote:
> >>>
> >>> > On Monday, December 14, 2020 at 3:14:05 PM UTC-6, Cindy Hamilton
> >>> > wrote:
> >>> > >
> >>> > > Perhaps Julie was trying to warn us about Blue Ribbon Rice. At any
> >>> > > rate, rice is so inexpensive I don't worry about buying the
> >>> > > rock-bottom cheapest stuff. Riceland or Mahatma for me.
> >>> > >
> >>> > > Cindy Hamilton
> >>> > >
> >>> > When have you ever read a post from Julie that she hasn't screwed up
> >>> > a dish, it doesn't taste right, it didn't cook up correctly, I don't
> >>> > like that, I can't eat that, that is not available here, we had to
> >>> > wait in line for a year for a table, I can't get my mail?
> >>> >
> >>> > Riceland and Mahatma works for me, too. Even the stuff from Dollar
> >>> > Tree cooks up perfect every time.
> >>> I'm a self admitted rice snob. I like the better stuff.
> >>
> >>What's "better stuff"? We favor plain, long-grain rice. My husband typically
> >>cooks it with salt and a dab of butter, then eats it with reduced chicken or
> >>turkey stock in lieu of gravy. Jasmine, basmati, or other fragrant rice
> >>would be intrusive to the flavor profile he's looking for.
> >>
> >>We use basmati for Indian cooking, though.
> >>
> >>Cindy Hamilton
> >
> >You'd be much better off eating Texmati.. real Basmati is grown in
> >paddys filled with human waste.
> You have a point. Avoid Asian produce. They have no standards.
That's hardly true. The Japanese and the Koreans give out fruits as presents. The fruits are the most beautiful and most awesome produce ever. My guess is that the Chinese and other Asians will have something similar.
https://digjapan.travel/en/blog/id=12324

On Wednesday, December 16, 2020 at 11:50:47 AM UTC-5, songbird wrote:

> pickier about a few things as i get older
> especially chocolate

I'm much more discriminating about sweets than I used to be. If I'm
going to eat those calories, they'd better accompany some absolutely
knockout flavors. Oreos are just not worth it.

Cindy Hamilton

On Wednesday, December 16, 2020 at 6:47:35 AM UTC-10, Orlando Enrique Fiol wrote:
> In article >, writes:
> >I make Mexican/Spanish
> >rice all the time. Can a rice cooker do that?
> Of course! You can brown your chilis, aromatics and spices on the stove, add
> tomato sauce or paste and chicken broth, then transfer that mixture along with
> uncooked rice to a rice cooker. A rice cooker has distinct advantages over a
> stovetop, particularly regarding brown rice. Not only is its cooking time
> programmed, its warm mode allows the brown rice to dry out completely,
> resembling the texture of most Hispanic rice.
>
> --
> Orlando Enrique Fiol
> Charlotte, North Carolina
> Professional Pianist/Keyboardist, Percussionist and Pedagogue
> Ph.D. in Music theory
> University of Pennsylvania: November, 2018
You can do a lot of stuff with an automatic rice cooker. All you have to do is understand how they operate and enjoy experimenting. They are like the ultimate dorm appliance. You can cook a package of ramen, cook eggs, make mashed potatoes, sous vide, bake a cake, steam food, make soup, heat up soup, etc. I've cooked a roast in a rice cooker.

On Wed, 16 Dec 2020 11:53:48 -0600, "cshenk" > wrote:

>Julie Bove wrote:
>
>>
>> "cshenk" > wrote in message
>> ...
>> > Julie Bove wrote:
>> >
>> > >
>> >>"cshenk" > wrote in message
>> > > ...
>> >>> Julie Bove wrote:
>> > > >
>> >>> >
>> >>>>"cshenk" > wrote in message
>> >>> > ...
>> >>>>> Gary wrote:
>> >>> > >
>> >>>>> > On 12/13/2020 10:30 PM, Julie Bove wrote:
>> >>>>>>> Mexican/Spanish rice all the time. Can a rice cooker do that?
>> >>>>> >
>> >>>>> > Sure it can but you don't need any rice cooker to make good
>> >>rice. >>> > I would only consider one if I cooked rice for many
>> > > people often.
>> >>> > >
>> >>>>> Chuckle, agreed. For us, it's 5 times a week at least. Makes
>> >>sense >>> here.
>> >>> >
>> >>> > But how do you do the Mexican rice in it?
>> > > >
>> >>> Depends on what you mean by 'Mexican rice'. If it's just rice
>> >>> grown in Mexico, it' the same as any other. If you mean with
>> >>> tomatoes and chiles, same as you would on a stove, just added to
>> >>> the rice maker instead.
>> > >
>> > > Sigh No. When you make Mexican or Spanish rice on the stove, you
>> > > toast the rice for about 3 miutes in butter or olive oil before
>> > > adding the rest of the ingredients. What you add after that,
>> > > depends on the recipe. My last batch had some dried peppers,
>> > > dried tomatoes and dried onions as well as Knorr tomato and rice
>> > > boullion.
>> > >
>> > > Would a rice cooker allow you to toast the rice like that?
>> >
>> > Some do. OBVIOUSLY if you want to toast it a bit, you do that in
>> > advance then can load in a rice maker. Julie, not all 'Mexican
>> > rice' toasts rice in oil first.
>>
>> Maybe not but all of the recipes I've seen do. Makes no sense to
>> dirty a pan then put it in the rice cooker. I still see no need for
>> one My friend loves hers but she doesn't cook.
>
>Julie, why did you ask me?
>
>I said right at the start you wouldn't get one. Now you are trying to
>pretend they don't work. As said, some DO toast rice.
>
>It's just a device that doesn't suit you, as I said at the start.
>Further comments not invited.

lol @ "Further comments not invited."

On Wed, 16 Dec 2020 09:48:41 -0500, Gary > wrote:

>On 12/15/2020 7:48 PM, Julie Bove wrote:
>>
>> "Gary" wrote:
>>> I feel for the picky eaters here. I'm easily satisfied.
>>
>> Why? Picky eaters are usually happy to be picky.
>
>Picky eaters have a very limited menu.

This should be a sticker on the back of a car.

On Wed, 16 Dec 2020 09:55:07 -0800 (PST), dsi1
> wrote:

>On Tuesday, December 15, 2020 at 6:50:45 AM UTC-10, Bruce wrote:
>> On Tue, 15 Dec 2020 11:25:08 -0500, Sheldon Martin >
>> wrote:
>> >
>> >You'd be much better off eating Texmati.. real Basmati is grown in
>> >paddys filled with human waste.
>> You have a point. Avoid Asian produce. They have no standards.
>
>That's hardly true. The Japanese and the Koreans give out fruits as presents. The fruits are the most beautiful and most awesome produce ever. My guess is that the Chinese and other Asians will have something similar.
>https://digjapan.travel/en/blog/id=12324
>
It's not true for the Japanese. Koreans I don't know. But we never buy
Chinese food items, like their frozen fish. AU, EU, US, NZ are all ok,
but not CH, TH, MA, IN etc. God knows what they've done to it.
>

On Wed, 16 Dec 2020 09:54:30 -0600, "cshenk" > wrote:

>Bryan Simmons wrote:
>
>> On Tuesday, December 15, 2020 at 7:59:50 PM UTC-6, cshenk wrote:

>> > No it isn't Sheldon, any more than your comments about all Asian
>> > rice being grown that way.
>>
>> Would it be fun to have a contest on rfc where every time that
>> Sheldon, a person of Jewish lineage, used a racist slur or wrote
>> anything demeaning or dehumanizing toward other cultures?
>>
>> --Bryan
>
>He'd be neck-n-neck with some others....

But what's the contest?

On Tue, 15 Dec 2020 16:47:29 -0800, "Julie Bove"
> wrote:

>
>"cshenk" > wrote in message
...
>> Julie Bove wrote:
>>
>>>
>>> "cshenk" > wrote in message
>>> ...
>>> > Gary wrote:
>>> >
>>> > > On 12/13/2020 10:30 PM, Julie Bove wrote:
>>> >>> Mexican/Spanish rice all the time. Can a rice cooker do that?
>>> > >
>>> > > Sure it can but you don't need any rice cooker to make good rice.
>>> > > I would only consider one if I cooked rice for many people often.
>>> >
>>> > Chuckle, agreed. For us, it's 5 times a week at least. Makes sense
>>> > here.
>>>
>>> But how do you do the Mexican rice in it?
>>
>> Depends on what you mean by 'Mexican rice'. If it's just rice grown in
>> Mexico, it' the same as any other. If you mean with tomatoes and
>> chiles, same as you would on a stove, just added to the rice maker
>> instead.
>
>*Sigh* No. When you make Mexican or Spanish rice on the stove, you toast the
>rice for about 3 miutes in butter or olive oil before adding the rest of the
>ingredients. What you add after that, depends on the recipe. My last batch
>had some dried peppers, dried tomatoes and dried onions as well as Knorr
>tomato and rice boullion.

WTF is rice boullion and why when cooking rice anyway? I tried using
one of those rice cookers, they are absolutely useless, They're for
dummies who can't cook, they can't do anything I can't do far better
with an ordinary pot. The Chinese restaurants I frequent cook rice in
a large wok... I was told that the rice wok is used only for cooking
rice, it imparts a particular flavor and aroma. They very often toast
the rice in a bit of oil... that's what I do with small pasta,
especially orzo. Latinas reserve a special Caldero for rice:
http://www.elboricua.com/Calderos.html


>Would a rice cooker allow you to toast the rice like that?
>>
>> This morning I made a Turkey Rice base.
>>
>> 1c Turkey consomme
>> 1c water
>> 1c dry rice
>> 1tsp dried chives
>>
>> Load in rice maker and let it do it's thing. Don and I had 1/2c with
>> our eggs. Don used a sesame seed based Furikake (rice seasoning
>> sprinkle) and I used one more seaweed and sweet plum based one.
>>
>> The rest will be used with lunch, possibly turned to a nice warm thick
>> soup by adding more broth and whatever else looks good.
>
>Interesting.

On Wednesday, December 16, 2020 at 12:27:36 PM UTC-6, Master Bruce wrote:
> On Wed, 16 Dec 2020 09:54:30 -0600, "cshenk" > wrote:
>
> >Bryan Simmons wrote:
> >
> >> On Tuesday, December 15, 2020 at 7:59:50 PM UTC-6, cshenk wrote:
>
> >> > No it isn't Sheldon, any more than your comments about all Asian
> >> > rice being grown that way.
> >>
> >> Would it be fun to have a contest on rfc where every time that
> >> Sheldon, a person of Jewish lineage, used a racist slur or wrote
> >> anything demeaning or dehumanizing toward other cultures?
> >>
> >> --Bryan
> >
> >He'd be neck-n-neck with some others....
> But what's the contest?

First one to notice posts a reply. Person with the most firsts wins
bragging rights.

--Bryan

On 2020-12-16 10:54 a.m., Cindy Hamilton wrote:
> On Wednesday, December 16, 2020 at 10:44:20 AM UTC-5, GM wrote:

>>>> Why? Picky eaters are usually happy to be picky.
>>> It can be a power trip!
>> And *severely* highly annoying to those around them...!!!
>
> Yes, extremely picky eaters can be annoying. "Oh, I can't eat gluten, even
> though I've never been tested for gluten sensitivity!" Heh. I don't often think
> about it, but maybe 25 years ago I sat next to a young woman in a restaurant
> who proclaimed she was "allergic to all fats". Apparently not her own lipids,
> though.


They sure can be annoying. I was at the corner bakery having a coffee
and the owner was at the next table with a woman who was ordering food
for a family gathering. Holey crap, she should have just made it pot
luck and let the self centered granddaughters and nieces bring whatever
diet makes them proud to be special. Of the young women attending there
was at least one vegetarian, one vegan, one gluten intolerant and one
lactose intolerant.

On our kayaking trip down to Georgia a couple years ago we were limited
in the restaurants we could go to as a group because one of the members
is vegan. A couple of the women were semi vegetarian and were adamant
that we had to cater to the vegan. We were supposed to take turns
cooking and were expected to provide vegan and vegetarian options.
Pain in the ass.

Then there are vegetarians like my nephew and his wife who always have
to be catered to. They would make the trip home for Thanksgiving,
Christmas and Easter, the three main North American meat feasts, and
want there to be only vegetarian dishes.

> But people who simply prefer Parmagiano-Reggiano to green-box parm usually
> are tolerable. There's a difference between picky and selective.

If I were in a restaurant or at a function where there was only the
green box pseudo parmesan I would have it but with low expections.
Freshly grated is so much better. I have to admit that my wife buys
small bags of preground. It is real cheese. Is not quite as good as
freshly grate PR, but it is handy.

>
> I prefer Parm-Reg, but for some reason I like a shot of green-box parm in
> French onion soup. (I feel much shame ;-)
>

Doesn't it clash with the Gryere?

On Wednesday, December 16, 2020 at 8:26:24 AM UTC-10, Master Bruce wrote:
> On Wed, 16 Dec 2020 09:55:07 -0800 (PST), dsi1
> > wrote:
>
> >On Tuesday, December 15, 2020 at 6:50:45 AM UTC-10, Bruce wrote:
> >> On Tue, 15 Dec 2020 11:25:08 -0500, Sheldon Martin >
> >> wrote:
> >> >
> >> >You'd be much better off eating Texmati.. real Basmati is grown in
> >> >paddys filled with human waste.
> >> You have a point. Avoid Asian produce. They have no standards.
> >
> >That's hardly true. The Japanese and the Koreans give out fruits as presents. The fruits are the most beautiful and most awesome produce ever. My guess is that the Chinese and other Asians will have something similar.
> >https://digjapan.travel/en/blog/id=12324
> >
> It's not true for the Japanese. Koreans I don't know. But we never buy
> Chinese food items, like their frozen fish. AU, EU, US, NZ are all ok,
> but not CH, TH, MA, IN etc. God knows what they've done to it.
> >
Too many abbreviations! You get to reject whatever food you want to. God and man will never truly understand what people do to the foods that other people eat.

On Tue, 15 Dec 2020 18:27:19 -0800 (PST), GM
> wrote:

> wrote:
>> On Tuesday, December 15, 2020 at 7:59:50 PM UTC-6, cshenk wrote:
>> > Sheldon Martin wrote:
>> >
>> > > On Tue, 15 Dec 2020 03:37:15 -0800 (PST), Cindy Hamilton
>> > > > wrote:
>> > >
>> > > > On Monday, December 14, 2020 at 9:40:40 PM UTC-5, cshenk wrote:
>> > > >> wrote:
>> > > >>
>> > > >> > On Monday, December 14, 2020 at 3:14:05 PM UTC-6, Cindy Hamilton
>> > > >> > wrote:
>> > > >> > >
>> > > >> > > Perhaps Julie was trying to warn us about Blue Ribbon Rice. At
>> > > any >> > > rate, rice is so inexpensive I don't worry about buying
>> > > the >> > > rock-bottom cheapest stuff. Riceland or Mahatma for me.
>> > > >> > >
>> > > >> > > Cindy Hamilton
>> > > >> > >
>> > > >> > When have you ever read a post from Julie that she hasn't
>> > > screwed up >> > a dish, it doesn't taste right, it didn't cook up
>> > > correctly, I don't >> > like that, I can't eat that, that is not
>> > > available here, we had to >> > wait in line for a year for a table, I
>> > > can't get my mail? >> >
>> > > >> > Riceland and Mahatma works for me, too. Even the stuff from
>> > > Dollar >> > Tree cooks up perfect every time.
>> > > >> I'm a self admitted rice snob. I like the better stuff.
>> > > >
>> > > > What's "better stuff"? We favor plain, long-grain rice. My
>> > > > husband typically cooks it with salt and a dab of butter, then eats
>> > > > it with reduced chicken or turkey stock in lieu of gravy. Jasmine,
>> > > > basmati, or other fragrant rice would be intrusive to the flavor
>> > > > profile he's looking for.
>> > > >
>> > > > We use basmati for Indian cooking, though.
>> > > >
>> > > > Cindy Hamilton
>> > >
>> > > You'd be much better off eating Texmati.. real Basmati is grown in
>> > > paddys filled with human waste.
>> > No it isn't Sheldon, any more than your comments about all Asian rice
>> > being grown that way.
>> Would it be fun to have a contest on rfc where every time that Sheldon,
>> a person of Jewish lineage, used a racist slur or wrote anything
>> demeaning or dehumanizing toward other cultures?
>
>Don't be such a "snowflake", Bryan...

And who is Bryan to speak, it can't cook a lick... I've yet to see
anything Bryan has cooked... Bryan's idea of cookery is a drive-thru
fast food joint. Bryan is more a "Snowfake".

On Wednesday, December 16, 2020 at 1:36:46 PM UTC-5, Sheldon wrote:
> On Tue, 15 Dec 2020 16:47:29 -0800, "Julie Bove"
> > wrote:
>
> >
> >"cshenk" > wrote in message
> ...
> >> Julie Bove wrote:
> >>
> >>>
> >>> "cshenk" > wrote in message
> >>> ...
> >>> > Gary wrote:
> >>> >
> >>> > > On 12/13/2020 10:30 PM, Julie Bove wrote:
> >>> >>> Mexican/Spanish rice all the time. Can a rice cooker do that?
> >>> > >
> >>> > > Sure it can but you don't need any rice cooker to make good rice.
> >>> > > I would only consider one if I cooked rice for many people often.
> >>> >
> >>> > Chuckle, agreed. For us, it's 5 times a week at least. Makes sense
> >>> > here.
> >>>
> >>> But how do you do the Mexican rice in it?
> >>
> >> Depends on what you mean by 'Mexican rice'. If it's just rice grown in
> >> Mexico, it' the same as any other. If you mean with tomatoes and
> >> chiles, same as you would on a stove, just added to the rice maker
> >> instead.
> >
> >*Sigh* No. When you make Mexican or Spanish rice on the stove, you toast the
> >rice for about 3 miutes in butter or olive oil before adding the rest of the
> >ingredients. What you add after that, depends on the recipe. My last batch
> >had some dried peppers, dried tomatoes and dried onions as well as Knorr
> >tomato and rice boullion.
> WTF is rice boullion and why when cooking rice anyway?

She means Knorr tomato bouillon:

<https://www.walmart.com/grocery/ip/Knorr-Tomato-Bouillon-with-Chicken-Flavor-Granulated-7-9-oz/10291836>

She's making "Mexican rice". Do try to pay attention, rather than just reading
the subject line and winding up for your rant.

Cindy Hamilton

On Wednesday, December 16, 2020 at 8:39:38 AM UTC-10, wrote:
> On Wednesday, December 16, 2020 at 12:27:36 PM UTC-6, Master Bruce wrote:
> > On Wed, 16 Dec 2020 09:54:30 -0600, "cshenk" > wrote:
> >
> > >Bryan Simmons wrote:
> > >
> > >> On Tuesday, December 15, 2020 at 7:59:50 PM UTC-6, cshenk wrote:
> >
> > >> > No it isn't Sheldon, any more than your comments about all Asian
> > >> > rice being grown that way.
> > >>
> > >> Would it be fun to have a contest on rfc where every time that
> > >> Sheldon, a person of Jewish lineage, used a racist slur or wrote
> > >> anything demeaning or dehumanizing toward other cultures?
> > >>
> > >> --Bryan
> > >
> > >He'd be neck-n-neck with some others....
> > But what's the contest?
> First one to notice posts a reply. Person with the most firsts wins
> bragging rights.
>
> --Bryan
"WTF is rice boullion and why when cooking rice anyway? I tried using
one of those rice cookers, they are absolutely useless, They're for
dummies who can't cook, they can't do anything I can't do far better
with an ordinary pot."
I win.

On Wednesday, December 16, 2020 at 1:38:05 PM UTC-5, Dave Smith wrote:
> On 2020-12-16 10:54 a.m., Cindy Hamilton wrote:
> > On Wednesday, December 16, 2020 at 10:44:20 AM UTC-5, GM wrote:
>
> >>>> Why? Picky eaters are usually happy to be picky.
> >>> It can be a power trip!
> >> And *severely* highly annoying to those around them...!!!
> >
> > Yes, extremely picky eaters can be annoying. "Oh, I can't eat gluten, even
> > though I've never been tested for gluten sensitivity!" Heh. I don't often think
> > about it, but maybe 25 years ago I sat next to a young woman in a restaurant
> > who proclaimed she was "allergic to all fats". Apparently not her own lipids,
> > though.
> They sure can be annoying. I was at the corner bakery having a coffee
> and the owner was at the next table with a woman who was ordering food
> for a family gathering. Holey crap, she should have just made it pot
> luck and let the self centered granddaughters and nieces bring whatever
> diet makes them proud to be special. Of the young women attending there
> was at least one vegetarian, one vegan, one gluten intolerant and one
> lactose intolerant.
>
> On our kayaking trip down to Georgia a couple years ago we were limited
> in the restaurants we could go to as a group because one of the members
> is vegan. A couple of the women were semi vegetarian and were adamant
> that we had to cater to the vegan. We were supposed to take turns
> cooking and were expected to provide vegan and vegetarian options.
> Pain in the ass.
>
> Then there are vegetarians like my nephew and his wife who always have
> to be catered to. They would make the trip home for Thanksgiving,
> Christmas and Easter, the three main North American meat feasts, and
> want there to be only vegetarian dishes.
> > But people who simply prefer Parmagiano-Reggiano to green-box parm usually
> > are tolerable. There's a difference between picky and selective.
> If I were in a restaurant or at a function where there was only the
> green box pseudo parmesan I would have it but with low expections.
> Freshly grated is so much better. I have to admit that my wife buys
> small bags of preground. It is real cheese. Is not quite as good as
> freshly grate PR, but it is handy.
> >
> > I prefer Parm-Reg, but for some reason I like a shot of green-box parm in
> > French onion soup. (I feel much shame ;-)
> >
> Doesn't it clash with the Gryere?

Oddly, no. It is mixed into the soup. Just a tablespoon or two for
an entire pot of soup.

Cindy Hamilton

Bryan Simmons wrote:

> On Wednesday, December 16, 2020 at 1:34:16 AM UTC-6,
> wrote:
> > Makes no sense to dirty a pan then put it in the rice cooker. I
> > still see no need for one My friend loves hers but she doesn't
> > cook.
> > >
> My God, what does she do with it that inspires love? Wait, does she
> call it her Steamy Dan?
>
> --Bryan

Smile, it's a tool like any other. Today it's made it's second batch.

Maria called about 10am. She's got a recipe she wants to make and was
out of rice. Her payday isn't until next week so going to the store
makes no sense just for rice. No biggie. She lives less than 150
yards from me so we trott stuff over all the time. This isn't anything
different other than I cooked it up so she didn't have to since her
recipe used cooked rice.

I also dropped off 6 eggs, 2 cups flour and snagged a cup of cornmeal,
a meaty hambone and 1/4 cup of cornstarch.

On Wed, 16 Dec 2020 10:45:21 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, December 16, 2020 at 1:36:46 PM UTC-5, Sheldon wrote:
>> On Tue, 15 Dec 2020 16:47:29 -0800, "Julie Bove"
>> > wrote:
>>
>> >
>> >"cshenk" > wrote in message
>> ...
>> >>
>> >> Depends on what you mean by 'Mexican rice'. If it's just rice grown in
>> >> Mexico, it' the same as any other. If you mean with tomatoes and
>> >> chiles, same as you would on a stove, just added to the rice maker
>> >> instead.
>> >
>> >*Sigh* No. When you make Mexican or Spanish rice on the stove, you toast the
>> >rice for about 3 miutes in butter or olive oil before adding the rest of the
>> >ingredients. What you add after that, depends on the recipe. My last batch
>> >had some dried peppers, dried tomatoes and dried onions as well as Knorr
>> >tomato and rice boullion.
>> WTF is rice boullion and why when cooking rice anyway?
>
>She means Knorr tomato bouillon:
>
><https://www.walmart.com/grocery/ip/Knorr-Tomato-Bouillon-with-Chicken-Flavor-Granulated-7-9-oz/10291836>
>
>She's making "Mexican rice". Do try to pay attention, rather than just reading
>the subject line and winding up for your rant.

lol

On Wed, 16 Dec 2020 13:39:42 -0500, Dave Smith
> wrote:

>On 2020-12-16 10:54 a.m., Cindy Hamilton wrote:
>> On Wednesday, December 16, 2020 at 10:44:20 AM UTC-5, GM wrote:
>
>>>>> Why? Picky eaters are usually happy to be picky.
>>>> It can be a power trip!
>>> And *severely* highly annoying to those around them...!!!
>>
>> Yes, extremely picky eaters can be annoying. "Oh, I can't eat gluten, even
>> though I've never been tested for gluten sensitivity!" Heh. I don't often think
>> about it, but maybe 25 years ago I sat next to a young woman in a restaurant
>> who proclaimed she was "allergic to all fats". Apparently not her own lipids,
>> though.
>
>
>They sure can be annoying. I was at the corner bakery having a coffee
>and the owner was at the next table with a woman who was ordering food
>for a family gathering. Holey crap, she should have just made it pot
>luck and let the self centered granddaughters and nieces bring whatever
>diet makes them proud to be special. Of the young women attending there
>was at least one vegetarian, one vegan, one gluten intolerant and one
>lactose intolerant.

Any carnivores? Such difficult people, carnivores. Always demanding
bits of corpse.

>On our kayaking trip down to Georgia a couple years ago

Nooooooooooooo!

On Wed, 16 Dec 2020 10:42:55 -0800 (PST), dsi1
> wrote:

>On Wednesday, December 16, 2020 at 8:26:24 AM UTC-10, Master Bruce wrote:
>> On Wed, 16 Dec 2020 09:55:07 -0800 (PST), dsi1
>> > wrote:
>>
>> >On Tuesday, December 15, 2020 at 6:50:45 AM UTC-10, Bruce wrote:
>> >> On Tue, 15 Dec 2020 11:25:08 -0500, Sheldon Martin >
>> >> wrote:
>> >> >
>> >> >You'd be much better off eating Texmati.. real Basmati is grown in
>> >> >paddys filled with human waste.
>> >> You have a point. Avoid Asian produce. They have no standards.
>> >
>> >That's hardly true. The Japanese and the Koreans give out fruits as presents. The fruits are the most beautiful and most awesome produce ever. My guess is that the Chinese and other Asians will have something similar.
>> >https://digjapan.travel/en/blog/id=12324
>> >
>> It's not true for the Japanese. Koreans I don't know. But we never buy
>> Chinese food items, like their frozen fish. AU, EU, US, NZ are all ok,
>> but not CH, TH, MA, IN etc. God knows what they've done to it.
>> >
>Too many abbreviations!

Sorry, laziness.

> You get to reject whatever food you want to. God and man will never
>truly understand what people do to the foods that other people eat.

Too much knowledge can be a bad thing.

On Wed, 16 Dec 2020 10:39:33 -0800 (PST), Bryan Simmons
> wrote:

>On Wednesday, December 16, 2020 at 12:27:36 PM UTC-6, Master Bruce wrote:
>> On Wed, 16 Dec 2020 09:54:30 -0600, "cshenk" > wrote:
>>
>> >Bryan Simmons wrote:
>> >
>> >> On Tuesday, December 15, 2020 at 7:59:50 PM UTC-6, cshenk wrote:
>>
>> >> > No it isn't Sheldon, any more than your comments about all Asian
>> >> > rice being grown that way.
>> >>
>> >> Would it be fun to have a contest on rfc where every time that
>> >> Sheldon, a person of Jewish lineage, used a racist slur or wrote
>> >> anything demeaning or dehumanizing toward other cultures?
>> >>
>> >> --Bryan
>> >
>> >He'd be neck-n-neck with some others....
>> But what's the contest?
>
>First one to notice posts a reply. Person with the most firsts wins
>bragging rights.

Ok. One only has to see Sheldon as the author and one knows the post
will be racist, bigoted or homophobe. Or all 3 if the Crystal Palace
has landed.

On Wed, 16 Dec 2020 10:45:21 -0800 (PST), Cindy Hamilton wrote:

> On Wednesday, December 16, 2020 at 1:36:46 PM UTC-5, Sheldon wrote:
>> On Tue, 15 Dec 2020 16:47:29 -0800, "Julie Bove"
>> > wrote:
>>
>>>
>>>"cshenk" > wrote in message
...
>>>> Julie Bove wrote:
>>>>
>>>>>
>>>>> "cshenk" > wrote in message
>>>>> ...
>>>>> > Gary wrote:
>>>>> >
>>>>> > > On 12/13/2020 10:30 PM, Julie Bove wrote:
>>>>> >>> Mexican/Spanish rice all the time. Can a rice cooker do that?
>>>>> > >
>>>>> > > Sure it can but you don't need any rice cooker to make good rice.
>>>>> > > I would only consider one if I cooked rice for many people often.
>>>>> >
>>>>> > Chuckle, agreed. For us, it's 5 times a week at least. Makes sense
>>>>> > here.
>>>>>
>>>>> But how do you do the Mexican rice in it?
>>>>
>>>> Depends on what you mean by 'Mexican rice'. If it's just rice grown in
>>>> Mexico, it' the same as any other. If you mean with tomatoes and
>>>> chiles, same as you would on a stove, just added to the rice maker
>>>> instead.
>>>
>>>*Sigh* No. When you make Mexican or Spanish rice on the stove, you toast the
>>>rice for about 3 miutes in butter or olive oil before adding the rest of the
>>>ingredients. What you add after that, depends on the recipe. My last batch
>>>had some dried peppers, dried tomatoes and dried onions as well as Knorr
>>>tomato and rice boullion.
>> WTF is rice boullion and why when cooking rice anyway?
>
> She means Knorr tomato bouillon:
>
> <https://www.walmart.com/grocery/ip/Knorr-Tomato-Bouillon-with-Chicken-Flavor-Granulated-7-9-oz/10291836>
>
> She's making "Mexican rice". Do try to pay attention, rather than just reading
> the subject line and winding up for your rant.
>
> Cindy Hamilton

There's a very annoying Knorr ad on the tv at the moment. The voice-over
refers to it as "booleeon". I'm surprised that they let such ignorance
pass.

On Wed, 16 Dec 2020 13:36:39 -0500, Sheldon Martin wrote:

> On Tue, 15 Dec 2020 16:47:29 -0800, "Julie Bove"
> > wrote:
>
>>
>>"cshenk" > wrote in message
...
>>> Julie Bove wrote:
>>>
>>>>
>>>> "cshenk" > wrote in message
>>>> ...
>>>> > Gary wrote:
>>>> >
>>>> > > On 12/13/2020 10:30 PM, Julie Bove wrote:
>>>> >>> Mexican/Spanish rice all the time. Can a rice cooker do that?
>>>> > >
>>>> > > Sure it can but you don't need any rice cooker to make good rice.
>>>> > > I would only consider one if I cooked rice for many people often.
>>>> >
>>>> > Chuckle, agreed. For us, it's 5 times a week at least. Makes sense
>>>> > here.
>>>>
>>>> But how do you do the Mexican rice in it?
>>>
>>> Depends on what you mean by 'Mexican rice'. If it's just rice grown in
>>> Mexico, it' the same as any other. If you mean with tomatoes and
>>> chiles, same as you would on a stove, just added to the rice maker
>>> instead.
>>
>>*Sigh* No. When you make Mexican or Spanish rice on the stove, you toast the
>>rice for about 3 miutes in butter or olive oil before adding the rest of the
>>ingredients. What you add after that, depends on the recipe. My last batch
>>had some dried peppers, dried tomatoes and dried onions as well as Knorr
>>tomato and rice *bouillon*.
>
> WTF is rice *bouillon* and why when cooking rice anyway? I tried using
> one of those rice cookers, they are absolutely useless, They're for
> dummies who can't cook, they can't do anything I can't do far better
> with an ordinary pot. The Chinese restaurants I frequent cook rice in
> a large wok... I was told that the rice wok is used only for cooking
> rice, it imparts a particular flavor and aroma. They very often toast
> the rice in a bit of oil... that's what I do with small pasta,
> especially orzo. Latinas reserve a special Caldero for rice:
> http://www.elboricua.com/Calderos.html

On Wed, 16 Dec 2020 10:46:20 -0800 (PST), dsi1 wrote:

> On Wednesday, December 16, 2020 at 8:39:38 AM UTC-10, wrote:
>> On Wednesday, December 16, 2020 at 12:27:36 PM UTC-6, Master Bruce wrote:
>>> On Wed, 16 Dec 2020 09:54:30 -0600, "cshenk" > wrote:
>>>
>>> >Bryan Simmons wrote:
>>> >
>>> >> On Tuesday, December 15, 2020 at 7:59:50 PM UTC-6, cshenk wrote:
>>>
>>> >> > No it isn't Sheldon, any more than your comments about all Asian
>>> >> > rice being grown that way.
>>> >>
>>> >> Would it be fun to have a contest on rfc where every time that
>>> >> Sheldon, a person of Jewish lineage, used a racist slur or wrote
>>> >> anything demeaning or dehumanizing toward other cultures?
>>> >>
>>> >> --Bryan
>>> >
>>> >He'd be neck-n-neck with some others....
>>> But what's the contest?
>> First one to notice posts a reply. Person with the most firsts wins
>> bragging rights.
>>
>> --Bryan
> "WTF is rice boullion

Indeed! It's bouillon.

On Wed, 16 Dec 2020 13:39:42 -0500, Dave Smith wrote:

> On 2020-12-16 10:54 a.m., Cindy Hamilton wrote:
>> On Wednesday, December 16, 2020 at 10:44:20 AM UTC-5, GM wrote:
>
>>>>> Why? Picky eaters are usually happy to be picky.
>>>> It can be a power trip!
>>> And *severely* highly annoying to those around them...!!!
>>
>> Yes, extremely picky eaters can be annoying. "Oh, I can't eat gluten, even
>> though I've never been tested for gluten sensitivity!" Heh. I don't often think
>> about it, but maybe 25 years ago I sat next to a young woman in a restaurant
>> who proclaimed she was "allergic to all fats". Apparently not her own lipids,
>> though.
>
>
> They sure can be annoying. I was at the corner bakery having a coffee
> and the owner was at the next table with a woman who was ordering food
> for a family gathering. Holey crap, she should have just made it pot
> luck and let the self centered granddaughters and nieces bring whatever
> diet makes them proud to be special. Of the young women attending there
> was at least one vegetarian, one vegan, one gluten intolerant and one
> lactose intolerant.
>
> On our kayaking trip down to Georgia a couple years ago we were limited
> in the restaurants we could go to as a group because one of the members
> is vegan. A couple of the women were semi vegetarian and were adamant
> that we had to cater to the vegan. We were supposed to take turns
> cooking and were expected to provide vegan and vegetarian options.
> Pain in the ass.
>
> Then there are vegetarians like my nephew and his wife who always have
> to be catered to. They would make the trip home for Thanksgiving,
> Christmas and Easter, the three main North American meat feasts, and
> want there to be only vegetarian dishes.
>
Again, it's a power trip!

On Wed, 16 Dec 2020 12:35:14 -0700, Graham > wrote:

>On Wed, 16 Dec 2020 13:39:42 -0500, Dave Smith wrote:
>
>> They sure can be annoying. I was at the corner bakery having a coffee
>> and the owner was at the next table with a woman who was ordering food
>> for a family gathering. Holey crap, she should have just made it pot
>> luck and let the self centered granddaughters and nieces bring whatever
>> diet makes them proud to be special. Of the young women attending there
>> was at least one vegetarian, one vegan, one gluten intolerant and one
>> lactose intolerant.
>>
>> On our kayaking trip down to Georgia a couple years ago we were limited
>> in the restaurants we could go to as a group because one of the members
>> is vegan. A couple of the women were semi vegetarian and were adamant
>> that we had to cater to the vegan. We were supposed to take turns
>> cooking and were expected to provide vegan and vegetarian options.
>> Pain in the ass.
>>
>> Then there are vegetarians like my nephew and his wife who always have
>> to be catered to. They would make the trip home for Thanksgiving,
>> Christmas and Easter, the three main North American meat feasts, and
>> want there to be only vegetarian dishes.
>>
>Again, it's a power trip!

Not wanting to eat dead animals is a power trip? It's a sign of
civilisation.