On 2/26/2021 8:10 PM, BryanGSimmons wrote:
> On 2/26/2021 6:06 PM, Bruce wrote:
>> On Fri, 26 Feb 2021 17:45:12 -0600, BryanGSimmons
>> > wrote:
>>
> There's this crazy American thing called crab rangoon.Â* It's cream
> cheese with a tiny (and I mean tiny) bit of garlic salt, with added
> crab, which is always imitation crab these days, put into a wonton
> wrapper and deep fried.Â* If you use real crab, they're actually
> rather good, especially dipped in tamari.Â* Cream cheese is *so* not
> Chinese, but the "takee-outee" fried rice places sell them.Â* Because
> they use imitation crab, the food cost is almost nothing.Â* The
> problem with making them at home is being able to buy crab in the
> small quantity needed.Â* I have no use for crab in anything else.
> The only non-fish seafood I enjoy straight-up is shrimp, and the
> above mentioned sea scallops.
>
> Bruce, you should try reserving a little crab the next time you
> get it, to make crab rangoon, and I mean a *little* crab, and
> they are mostly just cream cheese.Â* Since you pre-cook the crab,
> and the cream cheese doesn't need to be cooked, fry them at 375F,
> so the wonton wrappers get puffy and crispy.Â* Dip the corners of
> them in tamari or your preferred soy sauce.Â* It's a weird USAian
> thing, a bizarre fusion that is actually good.
>
I always thought deep fried jalapeno poppers would benefit nicely with a
bit of crab meat added to the cream cheese filling.

Jill

On Fri, 26 Feb 2021 19:10:49 -0600, BryanGSimmons
> wrote:

>On 2/26/2021 6:06 PM, Bruce wrote:
>> On Fri, 26 Feb 2021 17:45:12 -0600, BryanGSimmons
>> > wrote:
>>
>>> On 2/26/2021 12:08 PM, jmcquown wrote:
>>>> On 2/26/2021 12:21 PM, Gary wrote:
>>
>>>>> At least now Jill has extra money to make beloved STD meals to eat for
>>>>> the next 2 weeks. lol
>>>>>
>>>> You're just being snarky, Gary.Â* I don't make STD meals but you
>>>> certainly seem to have a problem with my cooking things you called
>>>> 'fancy pancy'.Â* Think I didn't notice that?Â* I chose not to respond to
>>>> it.Â* Just because I cook a wide variety of things, you want to pick.Â* I
>>>> don't care what you think.
>>>>
>>>> Tonight I'm going to have pan seared sea scallops.Â* Oh, so sorry I
>>>> didn't go down to a dock and buy them fresh.Â* Guess what?Â* There aren't
>>>> any large fresh Atlantic sea scallops down here.Â* The come from much
>>>> colder Northern waters.
>>>>
>>> I've had pan seared sea scallops a few times. They were good,
>>> but I've hesitated to buy them to cook myself because I've never
>>> done it, and I've heard there's a small window between underdone
>>> and overdone.
>>
>> That's only the difference between good and very good.
>>
>I wouldn't want them underdone. Ten years ago or so I had raw oysters,
>and while some folks ick on the idea or the texture, I just didn't like
>the flavor.

I love raw oysters. It's a waste to cook them in any way. Raw scallops
are also good. I think you only can't eat raw prawns. Even the
Japanese restaurants don't add them raw to sashimi dishes, as far as I
know.

>There's this crazy American thing called crab rangoon. It's cream
>cheese with a tiny (and I mean tiny) bit of garlic salt, with added
>crab, which is always imitation crab these days, put into a wonton
>wrapper and deep fried. If you use real crab, they're actually
>rather good, especially dipped in tamari. Cream cheese is *so* not
>Chinese, but the "takee-outee" fried rice places sell them. Because
>they use imitation crab, the food cost is almost nothing. The
>problem with making them at home is being able to buy crab in the
>small quantity needed. I have no use for crab in anything else.
>The only non-fish seafood I enjoy straight-up is shrimp, and the
>above mentioned sea scallops.
>
>Bruce, you should try reserving a little crab the next time you
>get it, to make crab rangoon, and I mean a *little* crab, and
>they are mostly just cream cheese. Since you pre-cook the crab,
>and the cream cheese doesn't need to be cooked, fry them at 375F,
>so the wonton wrappers get puffy and crispy. Dip the corners of
>them in tamari or your preferred soy sauce. It's a weird USAian
>thing, a bizarre fusion that is actually good.

We never buy crab since it's such a hassle to get the edible bits out.
But they might have just the crab meat in their freezers.

--
The real Bruce posts with Eternal September

On 2/26/2021 6:26 PM, Bruce wrote:
> On Fri, 26 Feb 2021 19:19:42 -0500, Dave Smith
> > wrote:
>
>> On 2021-02-26 6:45 p.m., BryanGSimmons wrote:
>>> On 2/26/2021 12:08 PM, jmcquown wrote:
>>
>>>> Tonight I'm going to have pan seared sea scallops.Â* Oh, so sorry I
>>>> didn't go down to a dock and buy them fresh.Â* Guess what?Â* There
>>>> aren't any large fresh Atlantic sea scallops down here.Â* The come from
>>>> much colder Northern waters.
>>> >
>>> I've had pan seared sea scallops a few times.Â* They were good,
>>> but I've hesitated to buy them to cook myself because I've never
>>> done it, and I've heard there's a small window between underdone
>>> and overdone.
>>
>>
>> There is only a short list of things that are easier to cook than pan
>> seared scallops. Start off with nice big scallops. Rinse off grit and
>> then dry them with a paper towel. Season with a little salt and pepper.
>> Heat up a pan. I used a cast iron pan so I can get it really hot. Add
>> a little oil and butter and when it is heated up you lay the scallops
>> down on one side. Give them about a minute and a half. Flip one over.
>> It is is nicely sealed you can flip the others over. If not, wait a bit.
>> Give them the same time on the other side. That's it. Err on the raw
>> side. Raw scallops are quite edible and taste better than over cooked.
>>
>>
>> I did make bay scallops once, and didn't like the
>>> flavor.Â* They were OK only after I drenched them in lemon juice.
>>> That makes me think that if I ever try bay scallops again, that
>>> I should treat them like fish, and coat them with seasoned corn
>>> meal and deep fry them.
>>> https://www.walmart.com/grocery/ip/A...unces/16935615
>>
>> That or something like coquille St. Jacques.
>
> Yes, you can also make a scallop of a scallop. That's even easier!
>
Perhaps the imposter trolls have instilled some solidarity
amongst regulars. The real Bruce responded to Dave in a
constructive way. It's like an alien invasion uniting
Earthlings.
Wait. I didn't even understand that reply. Is making "a
scallop of a scallop" an idiom that I don't know?

--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

On Fri, 26 Feb 2021 19:36:33 -0600, BryanGSimmons
> wrote:

>On 2/26/2021 6:26 PM, Bruce wrote:
>> On Fri, 26 Feb 2021 19:19:42 -0500, Dave Smith
>> > wrote:
>>
>>> On 2021-02-26 6:45 p.m., BryanGSimmons wrote:
>>>> On 2/26/2021 12:08 PM, jmcquown wrote:
>>>
>>>>> Tonight I'm going to have pan seared sea scallops.Â* Oh, so sorry I
>>>>> didn't go down to a dock and buy them fresh.Â* Guess what?Â* There
>>>>> aren't any large fresh Atlantic sea scallops down here.Â* The come from
>>>>> much colder Northern waters.
>>>> >
>>>> I've had pan seared sea scallops a few times.Â* They were good,
>>>> but I've hesitated to buy them to cook myself because I've never
>>>> done it, and I've heard there's a small window between underdone
>>>> and overdone.
>>>
>>>
>>> There is only a short list of things that are easier to cook than pan
>>> seared scallops. Start off with nice big scallops. Rinse off grit and
>>> then dry them with a paper towel. Season with a little salt and pepper.
>>> Heat up a pan. I used a cast iron pan so I can get it really hot. Add
>>> a little oil and butter and when it is heated up you lay the scallops
>>> down on one side. Give them about a minute and a half. Flip one over.
>>> It is is nicely sealed you can flip the others over. If not, wait a bit.
>>> Give them the same time on the other side. That's it. Err on the raw
>>> side. Raw scallops are quite edible and taste better than over cooked.
>>>
>>>
>>> I did make bay scallops once, and didn't like the
>>>> flavor.Â* They were OK only after I drenched them in lemon juice.
>>>> That makes me think that if I ever try bay scallops again, that
>>>> I should treat them like fish, and coat them with seasoned corn
>>>> meal and deep fry them.
>>>> https://www.walmart.com/grocery/ip/A...unces/16935615
>>>
>>> That or something like coquille St. Jacques.
>>
>> Yes, you can also make a scallop of a scallop. That's even easier!
>>
>Perhaps the imposter trolls have instilled some solidarity
>amongst regulars. The real Bruce responded to Dave in a
>constructive way. It's like an alien invasion uniting
>Earthlings.
>Wait. I didn't even understand that reply. Is making "a
>scallop of a scallop" an idiom that I don't know?

"Coquille St.-Jacques" is French for scallop. Dave suggested cooking
scallops to make scallops of them.

You should buy some salmon fillets and make salmon fillets of them.
-Good idea, Dave!

--
The real Bruce posts with Eternal September

Sheldon Martin wrote:
> On Sat, 27 Feb 2021 11:26:35 +1100, Bruce > wrote:
>
>> On Fri, 26 Feb 2021 19:19:42 -0500, Dave Smith
>> > wrote:
>>
>>> On 2021-02-26 6:45 p.m., BryanGSimmons wrote:
>>>> On 2/26/2021 12:08 PM, jmcquown wrote:
>>>
>>>>> Tonight I'm going to have pan seared sea scallops.* Oh, so sorry I
>>>>> didn't go down to a dock and buy them fresh.* Guess what?* There
>>>>> aren't any large fresh Atlantic sea scallops down here.* The come from
>>>>> much colder Northern waters.
>>>> >
>>>> I've had pan seared sea scallops a few times.* They were good,
>>>> but I've hesitated to buy them to cook myself because I've never
>>>> done it, and I've heard there's a small window between underdone
>>>> and overdone.
>>>
>>>
>>> There is only a short list of things that are easier to cook than pan
>>> seared scallops. Start off with nice big scallops. Rinse off grit and
>>> then dry them with a paper towel. Season with a little salt and pepper.
>>> Heat up a pan. I used a cast iron pan so I can get it really hot. Add
>>> a little oil and butter and when it is heated up you lay the scallops
>>> down on one side. Give them about a minute and a half. Flip one over.
>>> It is is nicely sealed you can flip the others over. If not, wait a bit.
>>> Give them the same time on the other side. That's it. Err on the raw
>>> side. Raw scallops are quite edible and taste better than over cooked.
>>>
>>>
>>> I did make bay scallops once, and didn't like the
>>>> flavor.* They were OK only after I drenched them in lemon juice.
>>>> That makes me think that if I ever try bay scallops again, that
>>>> I should treat them like fish, and coat them with seasoned corn
>>>> meal and deep fry them.
>>>> https://www.walmart.com/grocery/ip/A...unces/16935615
>>>
>>> That or something like coquille St. Jacques.
>>
>> Yes, you can also make a scallop of a scallop. That's even easier!
>
> My mother used to cook scallops for dinner, I was always disappointed
> at how tasteless they were. I still think scallops are worthless and
> not worth the price.
>

Yoose don't like anything Popeye.

'Cept diks.

On 2/26/2021 7:19 PM, Dave Smith wrote:

>
> There is only a short list of things that are easier to cook than pan
> seared scallops.Â* Start off with nice big scallops. Rinse off grit and
> then dry them with a paper towel. Season with a little salt and pepper.
> Â* Heat up a pan. I used a cast iron pan so I can get it really hot. Add
> a little oil and butter and when it is heated up you lay the scallops
> down on one side. Give them about a minute and a half.Â* Flip one over.
> It is is nicely sealed you can flip the others over. If not, wait a bit.
> Give them the same time on the other side.Â* That's it.Â* Err on the raw
> side. Raw scallops are quite edible and taste better than over cooked.

I use butter, no oil. Add some garlic. Remove the scallops and add
some frozen orange juice concentrate to the butter. Mix well, pour over
the scallops. You can use orange juice and reduce.
>
>
> I did make bay scallops once, and didn't like the
>> flavor.Â* They were OK only after I drenched them in lemon juice.
>> That makes me think that if I ever try bay scallops again, that
>> I should treat them like fish, and coat them with seasoned corn
>> meal and deep fry them.
>> https://www.walmart.com/grocery/ip/A...unces/16935615
>
>
> Â*That or something like coquille St. Jacques.
>
>
I don't bother with bay scallops but they would be on for Coquille
St.Jacques or a seafood stuffing.

On 2/26/2021 9:11 PM, Ed Pawlowski wrote:
> On 2/26/2021 7:19 PM, Dave Smith wrote:
>
> I don't bother with bay scallops but they would be on for Coquille
> St.Jacques or a seafood stuffing.
>
Nice for making stuffed flounder (that's a misnomer since you don't
actually stuff a whole fish) with crab and small shrimp.

Jill

On 2/26/2021 7:45 PM, Sheldon Martin wrote:

>>>
>>> There is only a short list of things that are easier to cook than pan
>>> seared scallops. Start off with nice big scallops. Rinse off grit and
>>> then dry them with a paper towel. Season with a little salt and pepper.
>>> Heat up a pan. I used a cast iron pan so I can get it really hot. Add
>>> a little oil and butter and when it is heated up you lay the scallops
>>> down on one side. Give them about a minute and a half. Flip one over.
>>> It is is nicely sealed you can flip the others over. If not, wait a bit.
>>> Give them the same time on the other side. That's it. Err on the raw
>>> side. Raw scallops are quite edible and taste better than over cooked.
>>>
>>>
>>> I did make bay scallops once, and didn't like the
>>>> flavor.Â* They were OK only after I drenched them in lemon juice.
>>>> That makes me think that if I ever try bay scallops again, that
>>>> I should treat them like fish, and coat them with seasoned corn
>>>> meal and deep fry them.
>>>> https://www.walmart.com/grocery/ip/A...unces/16935615
>>>
>>> That or something like coquille St. Jacques.
>>
>> Yes, you can also make a scallop of a scallop. That's even easier!
>
> My mother used to cook scallops for dinner, I was always disappointed
> at how tasteless they were. I still think scallops are worthless and
> not worth the price.
>

She probably used regular scallops that have been process, not dry pack.
They soak them in a phosphorous solution to add weight and they don't
sear well and don't taste as good. Dry pack can be hard to find but
worth it.

On 2/26/2021 8:19 PM, BryanGSimmons wrote:
> On 2/26/2021 2:28 PM, Bruce wrote:
>> On Thu, 25 Feb 2021 18:33:41 -0800 (PST), John Kuthe >
>> wrote:
>>
>>> On Thursday, February 25, 2021 at 4:40:24 PM UTC-6,
>>> wrote:
>>> ...
>>>>>
>>>> Has she found it yet? I got paid yesterday. I'll get paid again in
>>>> another 2 weeks. Direct deposit.
>>>>
>>>> Jill
>>>
>>> Yep, and I get paid tomorrow! And twice a month! Full time! After
>>> making ZERO for a couple of years!
>>>
>>> And it's the easiest nursing job in the world! One kiddo, but I don't
>>> get to just sit all shift. I spend a lot of my time retrieving a
>>> small stuffed bear! The kiddo has a great right armÂ* and we play a
>>> game I call BasketBear! :-)
>>>
>>>
>>> John Kuthe, RN, BSN...
>>
>> There has never been a time in decades where real nurses are in more
>> demand- and yet you seem limited to working with children? Why is
>> that, John? This is especially suspicious, given your sexual tastes.
>>
> Why do you post as Bruce, when you are not Bruce?Â* Make up a
> different name, one not in current use.Â* Doing so would enhance
> your credibility.
>
Credibility? Why do you encourage a troll?

Jill

On Friday, February 26, 2021 at 3:11:13 PM UTC-10, wrote:
> On 2/26/2021 6:06 PM, Bruce wrote:
> > On Fri, 26 Feb 2021 17:45:12 -0600, BryanGSimmons
> > > wrote:
> >
> >> On 2/26/2021 12:08 PM, jmcquown wrote:
> >>> On 2/26/2021 12:21 PM, Gary wrote:
> >
> >>>> At least now Jill has extra money to make beloved STD meals to eat for
> >>>> the next 2 weeks. lol
> >>>>
> >>> You're just being snarky, Gary. I don't make STD meals but you
> >>> certainly seem to have a problem with my cooking things you called
> >>> 'fancy pancy'. Think I didn't notice that? I chose not to respond to
> >>> it. Just because I cook a wide variety of things, you want to pick. I
> >>> don't care what you think.
> >>>
> >>> Tonight I'm going to have pan seared sea scallops. Oh, so sorry I
> >>> didn't go down to a dock and buy them fresh. Guess what? There aren't
> >>> any large fresh Atlantic sea scallops down here. The come from much
> >>> colder Northern waters.
> >>>
> >> I've had pan seared sea scallops a few times. They were good,
> >> but I've hesitated to buy them to cook myself because I've never
> >> done it, and I've heard there's a small window between underdone
> >> and overdone.
> >
> > That's only the difference between good and very good.
> >
> I wouldn't want them underdone. Ten years ago or so I had raw oysters,
> and while some folks ick on the idea or the texture, I just didn't like
> the flavor.
>
> There's this crazy American thing called crab rangoon. It's cream
> cheese with a tiny (and I mean tiny) bit of garlic salt, with added
> crab, which is always imitation crab these days, put into a wonton
> wrapper and deep fried. If you use real crab, they're actually
> rather good, especially dipped in tamari. Cream cheese is *so* not
> Chinese, but the "takee-outee" fried rice places sell them. Because
> they use imitation crab, the food cost is almost nothing. The
> problem with making them at home is being able to buy crab in the
> small quantity needed. I have no use for crab in anything else.
> The only non-fish seafood I enjoy straight-up is shrimp, and the
> above mentioned sea scallops.
>
> Bruce, you should try reserving a little crab the next time you
> get it, to make crab rangoon, and I mean a *little* crab, and
> they are mostly just cream cheese. Since you pre-cook the crab,
> and the cream cheese doesn't need to be cooked, fry them at 375F,
> so the wonton wrappers get puffy and crispy. Dip the corners of
> them in tamari or your preferred soy sauce. It's a weird USAian
> thing, a bizarre fusion that is actually good.
> --
> --Bryan
> For your safety and protection, this sig. has been thoroughly
> tested on laboratory animals.

My daughter makes that cream cheese Rangoon. A wonton with cream cheese is tasty - but weird. I can eat one or two before I start to feel sick.
https://photos.app.goo.gl/3UyPa4zayYdadtL99

John Kuthe wrote:
> On Thursday, February 25, 2021 at 4:40:24 PM UTC-6, wrote:
> ...
>> Has she found it yet? I got paid yesterday. I'll get paid again in
>> another 2 weeks. Direct deposit.
>>
>> Jill
> Yep, and I get paid tomorrow! And twice a month! Full time! After making ZERO for a couple of years!
>
> And it's the easiest nursing job in the world! One kiddo, but I don't get to just sit all shift. I spend a lot of my time retrieving a small stuffed bear! The kiddo has a great right armÂ* and we play a game I call BasketBear! :-)
>
>
> John Kuthe, RN, BSN...

And twice a month?Â* That's amazing!Â* And you make up games?Â* That's
unbelievable!

On 2/26/2021 9:14 PM, Ed Pawlowski wrote:
> On 2/26/2021 7:45 PM, Sheldon Martin wrote:
>
>>>>
>>>> There is only a short list of things that are easier to cook than pan
>>>> seared scallops.Â* Start off with nice big scallops. Rinse off grit and
>>>> then dry them with a paper towel. Season with a little salt and pepper.
>>>> Â*Â* Heat up a pan. I used a cast iron pan so I can get it really hot.
>>>> Add
>>>> a little oil and butter and when it is heated up you lay the scallops
>>>> down on one side. Give them about a minute and a half.Â* Flip one over.
>>>> It is is nicely sealed you can flip the others over. If not, wait a
>>>> bit.
>>>> Give them the same time on the other side.Â* That's it.Â* Err on the raw
>>>> side. Raw scallops are quite edible and taste better than over cooked.
>>>>
>>>>
>>>> I did make bay scallops once, and didn't like the
>>>>> flavor.Â* They were OK only after I drenched them in lemon juice.
>>>>> That makes me think that if I ever try bay scallops again, that
>>>>> I should treat them like fish, and coat them with seasoned corn
>>>>> meal and deep fry them.
>>>>> https://www.walmart.com/grocery/ip/A...unces/16935615
>>>>>
>>>>
>>>> Â* That or something like coquille St. Jacques.
>>>
>>> Yes, you can also make a scallop of a scallop. That's even easier!
>>
>> My mother used to cook scallops for dinner, I was always disappointed
>> at how tasteless they were.Â* I still think scallops are worthless and
>> not worth the price.
>>
>
> She probably used regular scallops that have been process, not dry pack.
> Â*They soak them in a phosphorous solution to add weight and they don't
> sear well and don't taste as good.Â* Dry pack can be hard to find but
> worth it.

Who knows what kind of scallops Sheldon's mother bought in Brooklyn when
he was a kid. He has also said the lamb his mother used to cook stunk
(smelled bad) when she was cooking it. That's a mystery to me. IMHE,
lamb doesn't smell any different from any other kind of meat when it is
cooking. That reminds me, I need to add lamb shanks to my grocery list.

Jill

On Fri, 26 Feb 2021 21:15:40 -0500, jmcquown >
wrote:

>On 2/26/2021 8:19 PM, BryanGSimmons wrote:
>> On 2/26/2021 2:28 PM, Bruce wrote:
>>>
>>> There has never been a time in decades where real nurses are in more
>>> demand- and yet you seem limited to working with children? Why is
>>> that, John? This is especially suspicious, given your sexual tastes.
>>>
>> Why do you post as Bruce, when you are not Bruce?Â* Make up a
>> different name, one not in current use.Â* Doing so would enhance
>> your credibility.
>>
>Credibility? Why do you encourage a troll?

If he'd stop trolling, he wouldn't be a troll anymore, would he? You
two might get along swimmingly. You'd have to stop trolling John,
though.

--
The real Bruce posts with Eternal September

On Fri, 26 Feb 2021 21:40:39 -0500, jmcquown >
wrote:

>On 2/26/2021 9:14 PM, Ed Pawlowski wrote:

>> She probably used regular scallops that have been process, not dry pack.
>> They soak them in a phosphorous solution to add weight and they don't
>> sear well and don't taste as good.Â* Dry pack can be hard to find but
>> worth it.
>
>Who knows what kind of scallops Sheldon's mother bought in Brooklyn when
>he was a kid. He has also said the lamb his mother used to cook stunk
>(smelled bad) when she was cooking it. That's a mystery to me. IMHE,
>lamb doesn't smell any different from any other kind of meat when it is
>cooking. That reminds me, I need to add lamb shanks to my grocery list.

Lamb has a distinct flavour. People with very conservative tastebuds
don't like it. People with half a conscience don't like it either.
Many sociopaths love it.

--
The real Bruce posts with Eternal September

On Fri, 26 Feb 2021 21:11:22 -0500, Ed Pawlowski > wrote:

>On 2/26/2021 7:19 PM, Dave Smith wrote:
>
>>
>> There is only a short list of things that are easier to cook than pan
>> seared scallops.Â* Start off with nice big scallops. Rinse off grit and
>> then dry them with a paper towel. Season with a little salt and pepper.
>> Â* Heat up a pan. I used a cast iron pan so I can get it really hot. Add
>> a little oil and butter and when it is heated up you lay the scallops
>> down on one side. Give them about a minute and a half.Â* Flip one over.
>> It is is nicely sealed you can flip the others over. If not, wait a bit.
>> Give them the same time on the other side.Â* That's it.Â* Err on the raw
>> side. Raw scallops are quite edible and taste better than over cooked.
>
>I use butter, no oil. Add some garlic. Remove the scallops and add
>some frozen orange juice concentrate to the butter. Mix well, pour over
>the scallops. You can use orange juice and reduce.
>>
>>
>> I did make bay scallops once, and didn't like the
>>> flavor.Â* They were OK only after I drenched them in lemon juice.
>>> That makes me think that if I ever try bay scallops again, that
>>> I should treat them like fish, and coat them with seasoned corn
>>> meal and deep fry them.
>>> https://www.walmart.com/grocery/ip/A...unces/16935615
>>
>>
>> Â*That or something like coquille St. Jacques.
>>
>>
>I don't bother with bay scallops but they would be on for Coquille
>St.Jacques

Bay scallops would be on for scallops. The mysteries of the American
dialect.

--
The real Bruce posts with Eternal September

dsi1 wrote:
> On Friday, February 26, 2021 at 3:11:13 PM UTC-10, wrote:
>> On 2/26/2021 6:06 PM, Bruce wrote:
>>> On Fri, 26 Feb 2021 17:45:12 -0600, BryanGSimmons
>>> > wrote:
>>>
>>>> On 2/26/2021 12:08 PM, jmcquown wrote:
>>>>> On 2/26/2021 12:21 PM, Gary wrote:
>>>
>>>>>> At least now Jill has extra money to make beloved STD meals to eat for
>>>>>> the next 2 weeks. lol
>>>>>>
>>>>> You're just being snarky, Gary. I don't make STD meals but you
>>>>> certainly seem to have a problem with my cooking things you called
>>>>> 'fancy pancy'. Think I didn't notice that? I chose not to respond to
>>>>> it. Just because I cook a wide variety of things, you want to pick. I
>>>>> don't care what you think.
>>>>>
>>>>> Tonight I'm going to have pan seared sea scallops. Oh, so sorry I
>>>>> didn't go down to a dock and buy them fresh. Guess what? There aren't
>>>>> any large fresh Atlantic sea scallops down here. The come from much
>>>>> colder Northern waters.
>>>>>
>>>> I've had pan seared sea scallops a few times. They were good,
>>>> but I've hesitated to buy them to cook myself because I've never
>>>> done it, and I've heard there's a small window between underdone
>>>> and overdone.
>>>
>>> That's only the difference between good and very good.
>>>
>> I wouldn't want them underdone. Ten years ago or so I had raw oysters,
>> and while some folks ick on the idea or the texture, I just didn't like
>> the flavor.
>>
>> There's this crazy American thing called crab rangoon. It's cream
>> cheese with a tiny (and I mean tiny) bit of garlic salt, with added
>> crab, which is always imitation crab these days, put into a wonton
>> wrapper and deep fried. If you use real crab, they're actually
>> rather good, especially dipped in tamari. Cream cheese is *so* not
>> Chinese, but the "takee-outee" fried rice places sell them. Because
>> they use imitation crab, the food cost is almost nothing. The
>> problem with making them at home is being able to buy crab in the
>> small quantity needed. I have no use for crab in anything else.
>> The only non-fish seafood I enjoy straight-up is shrimp, and the
>> above mentioned sea scallops.
>>
>> Bruce, you should try reserving a little crab the next time you
>> get it, to make crab rangoon, and I mean a *little* crab, and
>> they are mostly just cream cheese. Since you pre-cook the crab,
>> and the cream cheese doesn't need to be cooked, fry them at 375F,
>> so the wonton wrappers get puffy and crispy. Dip the corners of
>> them in tamari or your preferred soy sauce. It's a weird USAian
>> thing, a bizarre fusion that is actually good.
>> --
>> --Bryan
>> For your safety and protection, this sig. has been thoroughly
>> tested on laboratory animals.
>
> My daughter makes that cream cheese Rangoon. A wonton with cream cheese is tasty - but weird. I can eat one or two before I start to feel sick.
> https://photos.app.goo.gl/3UyPa4zayYdadtL99
>

That's exactly why she makes them.

On Friday, February 26, 2021 at 1:45:30 PM UTC-10, wrote:
> On 2/26/2021 12:08 PM, jmcquown wrote:
> > On 2/26/2021 12:21 PM, Gary wrote:
> >> On 2/25/2021 5:40 PM, jmcquown wrote:
> >>> On 2/23/2021 8:54 PM, John Kuthe wrote:
> >>>> On Tuesday, February 23, 2021 at 6:32:24 PM UTC-6, Alex wrote:
> >>>>> John Kuthe wrote:
> >>>>>> It was due on the 19th! I dropped the completed time sheets in
> >>>>>> physically! :-)
> >>>>>>
> >>>>>> She will find them!
> >>>>>>
> >>>>>> John Kuthe, RN, BSN...
> >>>>> You probably ****ed that up somehow, too.
> >>>>
> >>>> No, she just has not found it yet! I will call her after work tomorrow.
> >>>>
> >>>> John Kuthe, RN. BSN...
> >>>>
> >>> Has she found it yet? I got paid yesterday. I'll get paid again in
> >>> another 2 weeks. Direct deposit.
> >>>
> >>> Jill
> >>
> >> At least now Jill has extra money to make beloved STD meals to eat for
> >> the next 2 weeks. lol
> >>
> > You're just being snarky, Gary. I don't make STD meals but you
> > certainly seem to have a problem with my cooking things you called
> > 'fancy pancy'. Think I didn't notice that? I chose not to respond to
> > it. Just because I cook a wide variety of things, you want to pick. I
> > don't care what you think.
> >
> > Tonight I'm going to have pan seared sea scallops. Oh, so sorry I
> > didn't go down to a dock and buy them fresh. Guess what? There aren't
> > any large fresh Atlantic sea scallops down here. The come from much
> > colder Northern waters.
> >
> I've had pan seared sea scallops a few times. They were good,
> but I've hesitated to buy them to cook myself because I've never
> done it, and I've heard there's a small window between underdone
> and overdone. I did make bay scallops once, and didn't like the
> flavor. They were OK only after I drenched them in lemon juice.
> That makes me think that if I ever try bay scallops again, that
> I should treat them like fish, and coat them with seasoned corn
> meal and deep fry them.
> https://www.walmart.com/grocery/ip/A...unces/16935615
> >
> > Jill
> --
> --Bryan
> For your safety and protection, this sig. has been thoroughly
> tested on laboratory animals.

Cooking up scallops is pretty iffy. We have scallop poke on this rock. It's spicy and eaten as a snack. I don't know how it's prepared.
https://photos.app.goo.gl/FpDNFdjTnvR7JKnX9

On Fri, 26 Feb 2021 19:19:57 -0600, BryanGSimmons
> wrote:

>On 2/26/2021 2:28 PM, Bruce wrote:
>> On Thu, 25 Feb 2021 18:33:41 -0800 (PST), John Kuthe >
>> wrote:
>>
>>> On Thursday, February 25, 2021 at 4:40:24 PM UTC-6, wrote:
>>> ...
>>>>>
>>>> Has she found it yet? I got paid yesterday. I'll get paid again in
>>>> another 2 weeks. Direct deposit.
>>>>
>>>> Jill
>>>
>>> Yep, and I get paid tomorrow! And twice a month! Full time! After making ZERO for a couple of years!
>>>
>>> And it's the easiest nursing job in the world! One kiddo, but I don't get to just sit all shift. I spend a lot of my time retrieving a small stuffed bear! The kiddo has a great right arm* and we play a game I call BasketBear! :-)
>>>
>>>
>>> John Kuthe, RN, BSN...
>>
>> There has never been a time in decades where real nurses are in more
>> demand- and yet you seem limited to working with children? Why is
>> that, John? This is especially suspicious, given your sexual tastes.
>>
>Why do you post as Bruce, when you are not Bruce? Make up a
>different name, one not in current use. Doing so would enhance
>your credibility.

You're just gonna keep on feeding the troll until the end of time,
aren't you? You're turning out to be his best customer on RFC.

John Kuthe...

On Friday, February 26, 2021 at 8:36:16 PM UTC-5, Bruce wrote:

> I love raw oysters. It's a waste to cook them in any way. Raw scallops
> are also good. I think you only can't eat raw prawns. Even the
> Japanese restaurants don't add them raw to sashimi dishes, as far as I
> know.

You can get raw shrimp sushi. It's called amaebi.

Cindy Hamilton

On Sat, 27 Feb 2021 01:27:55 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, February 26, 2021 at 8:36:16 PM UTC-5, Bruce wrote:
>
>> I love raw oysters. It's a waste to cook them in any way. Raw scallops
>> are also good. I think you only can't eat raw prawns. Even the
>> Japanese restaurants don't add them raw to sashimi dishes, as far as I
>> know.
>
>You can get raw shrimp sushi. It's called amaebi.

I've never had it and it doesn't sound very appealing to me.

--
The real Bruce posts with Eternal September

On Saturday, February 27, 2021 at 4:41:03 AM UTC-5, Bruce wrote:
> On Sat, 27 Feb 2021 01:27:55 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Friday, February 26, 2021 at 8:36:16 PM UTC-5, Bruce wrote:
> >
> >> I love raw oysters. It's a waste to cook them in any way. Raw scallops
> >> are also good. I think you only can't eat raw prawns. Even the
> >> Japanese restaurants don't add them raw to sashimi dishes, as far as I
> >> know.
> >
> >You can get raw shrimp sushi. It's called amaebi.
> I've never had it and it doesn't sound very appealing to me.

I had it once. I was underwhelmed.

Cindy Hamilton

On 20:35 26 Feb 2021, Bruce said:

> On Fri, 26 Feb 2021 11:19:24 GMT, Pamela >
> wrote:
>
>>On 13:20 24 Feb 2021, Janet said:
>>
>>> In article
>>> >,
>>> says...
>>>>
>>>> It was due on the 19th! I dropped the completed time sheets in
>>>> physically! :-)
>>>>
>>>> She will find them!
>>>
>>>>
>>>> John Kuthe, RN, BSN...
>>>
>>> Sounds like they are investigating the discrepancies between
>>>
>>> A) days/hours they contracted you to work
>>>
>>> B) days/hours you negotiated with the family after you found
>>> out they were fully funded by social care.
>>>
>>> C) The "unexpected holidays" awarded by the family, when you
>>> did not work the nursing agency contracted hours.
>>>
>>> the evidence is all available, from the horse's mouth, to
>>> anyone who googles your name.
>>
>>Janet, you have your own difficulty Googling to see the falsehood
>>you posted stating I had posted a link to a video (of Greta
>>Thunberg being interviewed) and then taking me to task for its
>>contents.
>>
>>It was a lie and so was your hysterical criticism.
>>
>>Where's the apology?
>>
>>http://al.howardknight.net/?ID=161433816800
>
> LOL. Clearly you abuse drugs. Its the only explanation.

Neodome, I enjoyed your previous links to the APA and
microaggression. Clearly the APA is gaslighting non-blacks into
believing they have dirty aggressive thoughts in their subconscious
which need purging.

Chairman Mao would recognise the "re-education" techniques because
he used them to brainwash the Chinese in his Cultural Revolution
into thinking only state-approved thoughts.

Dave Smith wrote:

> Start off with nice big scallops. Rinse off grit

lol
Unless you buy them live and unopened, there is no grit (sand)

Bay scallops are just baby sea scallops. More tender.

On 2/26/2021 8:36 PM, Bruce wrote:
> We never buy crab since it's such a hassle to get the edible bits out.
> But they might have just the crab meat in their freezers.

During crab season you can buy local picked crab meat, pasteurized.

Or you could order some Alaskan King crabs legs. Very good eats. Just
heat up, break open a leg for lots of tasty crab meat.

jmcquown wrote:
> lamb doesn't smell any different from any other kind of meat when it is
> cooking. That reminds me, I need to add lamb shanks to my grocery list.

Lamb is delicious to me. I'll take that as easily as a good beef steak.
Cooked the same way as beef.

On Fri, 26 Feb 2021 21:14:06 -0500, Ed Pawlowski > wrote:

>On 2/26/2021 7:45 PM, Sheldon Martin wrote:
>
>>>>
>>>> There is only a short list of things that are easier to cook than pan
>>>> seared scallops. Start off with nice big scallops. Rinse off grit and
>>>> then dry them with a paper towel. Season with a little salt and pepper.
>>>> Heat up a pan. I used a cast iron pan so I can get it really hot. Add
>>>> a little oil and butter and when it is heated up you lay the scallops
>>>> down on one side. Give them about a minute and a half. Flip one over.
>>>> It is is nicely sealed you can flip the others over. If not, wait a bit.
>>>> Give them the same time on the other side. That's it. Err on the raw
>>>> side. Raw scallops are quite edible and taste better than over cooked.
>>>>
>>>>
>>>> I did make bay scallops once, and didn't like the
>>>>> flavor.* They were OK only after I drenched them in lemon juice.
>>>>> That makes me think that if I ever try bay scallops again, that
>>>>> I should treat them like fish, and coat them with seasoned corn
>>>>> meal and deep fry them.
>>>>> https://www.walmart.com/grocery/ip/A...unces/16935615
>>>>
>>>> That or something like coquille St. Jacques.
>>>
>>> Yes, you can also make a scallop of a scallop. That's even easier!
>>
>> My mother used to cook scallops for dinner, I was always disappointed
>> at how tasteless they were. I still think scallops are worthless and
>> not worth the price.
>>
>
>She probably used regular scallops that have been process, not dry pack.
>They soak them in a phosphorous solution to add weight and they don't
>sear well and don't taste as good. Dry pack can be hard to find but
>worth it.

This was long ago, in the '40s, 50s. Mom bought them from a fish
monger a block away on Ave. P. In those days everywhere the fish
mongers had tanks with live seafood. The scallops were live when
purchased and he'd remove them from the shells. There were tanks with
lots of seafood, and also tanks with fresh water fish that the Jews
bought for the High Holy days. They'd keep the live fish in their
bath tub. Being mostly an Italian and Jewish neighborhood in Brooklyn
I learned about all their ethnic cooking. Back then is when I was
introduced to clams on the half shell and still I slurp. The scallops
came from more northern waters and further out at sea. I never liked
scallops, they were chewy raw or cooked and only tasted of what
condiments were served with them. I like many kinds of seafood but
only fresh and never frozen. Most inland people have never eaten
fresh seafood.

On 2021-02-27 5:00 a.m., Cindy Hamilton wrote:
> On Saturday, February 27, 2021 at 4:41:03 AM UTC-5, Bruce wrote:
>> On Sat, 27 Feb 2021 01:27:55 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>>> On Friday, February 26, 2021 at 8:36:16 PM UTC-5, Bruce wrote:
>>>
>>>> I love raw oysters. It's a waste to cook them in any way. Raw scallops
>>>> are also good. I think you only can't eat raw prawns. Even the
>>>> Japanese restaurants don't add them raw to sashimi dishes, as far as I
>>>> know.
>>>
>>> You can get raw shrimp sushi. It's called amaebi.
>> I've never had it and it doesn't sound very appealing to me.
>
> I had it once. I was underwhelmed.
>

Some seafood is good raw or rare. IMO shrimp is not one of them.

On 2021-02-27 8:23 a.m., Gary wrote:
> Dave Smith wrote:
>
>> Start off with nice big scallops. Rinse off grit
>
> lol
> Unless you buy them live and unopened, there is no grit (sand)
>
> Bay scallops are just baby sea scallops. More tender.
>

I obviously don't get them live and unopened here, but have had enough
rude grit surprises that I go to the great effort of rinsing them.

In article >, penmart01
@aol.com says...
>
> On Sat, 27 Feb 2021 11:26:35 +1100, Bruce > wrote:
>
> >On Fri, 26 Feb 2021 19:19:42 -0500, Dave Smith
> > wrote:
> >
> >>On 2021-02-26 6:45 p.m., BryanGSimmons wrote:
> >>> On 2/26/2021 12:08 PM, jmcquown wrote:
> >>
> >>>> Tonight I'm going to have pan seared sea scallops.* Oh, so sorry I
> >>>> didn't go down to a dock and buy them fresh.* Guess what?* There
> >>>> aren't any large fresh Atlantic sea scallops down here.* The come from
> >>>> much colder Northern waters.
> >>> >
> >>> I've had pan seared sea scallops a few times.* They were good,
> >>> but I've hesitated to buy them to cook myself because I've never
> >>> done it, and I've heard there's a small window between underdone
> >>> and overdone.
> >>
> >>
> >>There is only a short list of things that are easier to cook than pan
> >>seared scallops. Start off with nice big scallops. Rinse off grit and
> >>then dry them with a paper towel. Season with a little salt and pepper.
> >> Heat up a pan. I used a cast iron pan so I can get it really hot. Add
> >>a little oil and butter and when it is heated up you lay the scallops
> >>down on one side. Give them about a minute and a half. Flip one over.
> >>It is is nicely sealed you can flip the others over. If not, wait a bit.
> >>Give them the same time on the other side. That's it. Err on the raw
> >>side. Raw scallops are quite edible and taste better than over cooked.
> >>
> >>
> >>I did make bay scallops once, and didn't like the
> >>> flavor.* They were OK only after I drenched them in lemon juice.
> >>> That makes me think that if I ever try bay scallops again, that
> >>> I should treat them like fish, and coat them with seasoned corn
> >>> meal and deep fry them.
> >>> https://www.walmart.com/grocery/ip/A...unces/16935615
> >>
> >> That or something like coquille St. Jacques.
> >
> >Yes, you can also make a scallop of a scallop. That's even easier!
>
> My mother used to cook scallops for dinner, I was always disappointed
> at how tasteless they were. I still think scallops are worthless and
> not worth the price.

Poor old you you; marooned in the sticks thousands of miles from fresh
Scottish seafood.

We get fresh unfrozen scallops straight from the sea and they are
delicious.


Janet UK

In article >, Xela777
@gmail.com says...
>
> John Kuthe wrote:
> > On Thursday, February 25, 2021 at 4:40:24 PM UTC-6, wrote:
> > ...
> >> Has she found it yet? I got paid yesterday. I'll get paid again in
> >> another 2 weeks. Direct deposit.
> >>
> >> Jill
> > Yep, and I get paid tomorrow! And twice a month! Full time! After making ZERO for a couple of years!
> >
> > And it's the easiest nursing job in the world! One kiddo, but I don't get to just sit all shift. I spend a lot of my time retrieving a small stuffed bear! The kiddo has a great right arm* and we play a game I call BasketBear! :-)
> >
> >
> > John Kuthe, RN, BSN...
>
> And twice a month?* That's amazing!* And you make up games?* That's
> unbelievable!


Damn.

If only my university degrees and professional qualifications had
included bear throwing in the syllabus,I might have earned far more
money and be even rich rich richer.

Trust our commie socialist free education system to leave out the
bears. Skinflints! Just found out we can't even get bear-throwing on the
NHS!

Janet UK.

On 27/02/2021 14:40, Janet wrote:

> Poor old you you; marooned in the sticks thousands of miles from fresh
> Scottish seafood.
>
> We get fresh unfrozen scallops straight from the sea and they are
> delicious.
>
>
The best scallops I've ever had, were hand-dived from Loch Eribol by
friends of a cousin. I kept the shells - they are enormous!

On 2021-02-27 11:06 a.m., S Viemeister wrote:
> On 27/02/2021 14:40, Janet wrote:
>
>> Poor old you you; marooned in the sticks thousands of miles from fresh
>> Scottish seafood.
>> *** We get fresh unfrozen scallops straight from the sea and they are
>> delicious.
> The best scallops I've ever had, were hand-dived from Loch Eribol by
> friends of a cousin. I kept the shells - they are enormous!

The best ONE I ever had was in a Lavenham restaurant. Fresh from some
Scottish loch and wrapped in pastry, surrounded by a sauce made from the
coral.

On 2/27/2021 8:25 AM, Gary wrote:
> Â*jmcquown wrote:
>> lamb doesn't smell any different from any other kind of meat when it is
>> cooking. That reminds me, I need to add lamb shanks to my grocery
>> list.
>
> Lamb is delicious to me. I'll take that as easily as a good beef steak.
> Cooked the same way as beef.
>
>
I love lamb. I braise the shanks. Chops I cook like steak.

Jill

On Friday, February 26, 2021 at 3:30:47 PM UTC-5, Bruce wrote:
> On Thu, 25 Feb 2021 18:33:41 -0800 (PST), John Kuthe >
> wrote:
> >On Thursday, February 25, 2021 at 4:40:24 PM UTC-6, wrote:
> >...
> >> >
> >> Has she found it yet? I got paid yesterday. I'll get paid again in
> >> another 2 weeks. Direct deposit.
> >>
> >> Jill
> >
> >Yep, and I get paid tomorrow! And twice a month! Full time! After making ZERO for a couple of years!
> >
> >And it's the easiest nursing job in the world! One kiddo, but I don't get to just sit all shift. I spend a lot of my time retrieving a small stuffed bear! The kiddo has a great right arm and we play a game I call BasketBear! :-)
> >
> >
> >John Kuthe, RN, BSN...
> There has never been a time in decades where real nurses are in more
> demand- and yet you seem limited to working with children? Why is
> that, John? This is especially suspicious, given your sexual tastes.

That's trivially easy to answer. Pediatric nursing gives Kuthe an opportunity
to feel as if he's still a child. He fears being a grownup more than anything.

Cindy Hamilton

On Saturday, February 27, 2021 at 4:07:09 PM UTC-5, Cindy Hamilton wrote:
> On Friday, February 26, 2021 at 3:30:47 PM UTC-5, Bruce wrote:
> > On Thu, 25 Feb 2021 18:33:41 -0800 (PST), John Kuthe >
> > wrote:
> > >On Thursday, February 25, 2021 at 4:40:24 PM UTC-6, wrote:
> > >...
> > >> >
> > >> Has she found it yet? I got paid yesterday. I'll get paid again in
> > >> another 2 weeks. Direct deposit.
> > >>
> > >> Jill
> > >
> > >Yep, and I get paid tomorrow! And twice a month! Full time! After making ZERO for a couple of years!
> > >
> > >And it's the easiest nursing job in the world! One kiddo, but I don't get to just sit all shift. I spend a lot of my time retrieving a small stuffed bear! The kiddo has a great right arm and we play a game I call BasketBear! :-)
> > >
> > >
> > >John Kuthe, RN, BSN...
> > There has never been a time in decades where real nurses are in more
> > demand- and yet you seem limited to working with children? Why is
> > that, John? This is especially suspicious, given your sexual tastes.
> That's trivially easy to answer. Pediatric nursing gives Kuthe an opportunity
> to feel as if he's still a child. He fears being a grownup more than anything.
>
> Cindy Hamilton
6

Bigly. Nice

On 2/27/2021 7:25 AM, Gary wrote:
> Â*jmcquown wrote:
>> lamb doesn't smell any different from any other kind of meat when it is
>> cooking. That reminds me, I need to add lamb shanks to my grocery
>> list.
>
> Lamb is delicious to me. I'll take that as easily as a good beef steak.
> Cooked the same way as beef.
>
>
>
To me, lamb tastes weird. Good weird, but weird. I wasn't raised on
it. It's like an exotic treat. Duck is the same way. It's like the
normal meats are beef, chicken and pork. One thing that I grew up
eating, and used to eat happily, is local panfish--bluegill, red ear
sunfish and largemouth bass, but now the only thing I'd enjoy eating
out of local waters is trout, which is farmed and released, and caught
within days.

--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

Cindy Hamilton wrote:
> On Friday, February 26, 2021 at 3:30:47 PM UTC-5, Bruce wrote:
>> On Thu, 25 Feb 2021 18:33:41 -0800 (PST), John Kuthe >
>> wrote:
>>> On Thursday, February 25, 2021 at 4:40:24 PM UTC-6, wrote:
>>> ...
>>>>>
>>>> Has she found it yet? I got paid yesterday. I'll get paid again in
>>>> another 2 weeks. Direct deposit.
>>>>
>>>> Jill
>>>
>>> Yep, and I get paid tomorrow! And twice a month! Full time! After making ZERO for a couple of years!
>>>
>>> And it's the easiest nursing job in the world! One kiddo, but I don't get to just sit all shift. I spend a lot of my time retrieving a small stuffed bear! The kiddo has a great right arm and we play a game I call BasketBear! :-)
>>>
>>>
>>> John Kuthe, RN, BSN...
>> There has never been a time in decades where real nurses are in more
>> demand- and yet you seem limited to working with children? Why is
>> that, John? This is especially suspicious, given your sexual tastes.
>
> That's trivially easy to answer. Pediatric nursing gives Kuthe an opportunity
> to feel as if he's still a child. He fears being a grownup more than anything.
>
> Cindy Hamilton
>

Shit, why shield him. He's insane.

On 2021 Feb 26, , Bruce wrote
(in >):

> Lamb has a distinct flavour. People with very conservative tastebuds
> don't like it. People with half a conscience don't like it either.
> Many sociopaths love it.

My wife has a conscience. I´m a sociopath. She wins. I don´t buy
lamb.

On Sat, 27 Feb 2021 19:47:12 -0800, Leo >
wrote:

>On 2021 Feb 26, , Bruce wrote
>(in >):
>
>> Lamb has a distinct flavour. People with very conservative tastebuds
>> don't like it. People with half a conscience don't like it either.
>> Many sociopaths love it.
>
>My wife has a conscience. I´m a sociopath. She wins. I don´t buy
>lamb.

I like your wife already.

--
The real Bruce posts with Eternal September

Cindy Hamilton wrote:
> On Friday, February 26, 2021 at 3:30:47 PM UTC-5, Bruce wrote:
>> On Thu, 25 Feb 2021 18:33:41 -0800 (PST), John Kuthe >
>> wrote:
>>> On Thursday, February 25, 2021 at 4:40:24 PM UTC-6, wrote:
>>> ...
>>>> Has she found it yet? I got paid yesterday. I'll get paid again in
>>>> another 2 weeks. Direct deposit.
>>>>
>>>> Jill
>>> Yep, and I get paid tomorrow! And twice a month! Full time! After making ZERO for a couple of years!
>>>
>>> And it's the easiest nursing job in the world! One kiddo, but I don't get to just sit all shift. I spend a lot of my time retrieving a small stuffed bear! The kiddo has a great right arm and we play a game I call BasketBear! :-)
>>>
>>>
>>> John Kuthe, RN, BSN...
>> There has never been a time in decades where real nurses are in more
>> demand- and yet you seem limited to working with children? Why is
>> that, John? This is especially suspicious, given your sexual tastes.
> That's trivially easy to answer. Pediatric nursing gives Kuthe an opportunity
> to feel as if he's still a child. He fears being a grownup more than anything.
>
> Cindy Hamilton

Good point!