On Wed, 24 Feb 2021 13:14:36 -0800 (PST), dsi1
> wrote:

>On Wednesday, February 24, 2021 at 11:03:36 AM UTC-10, Bruce wrote:
>> On Wed, 24 Feb 2021 12:58:26 -0800 (PST), dsi1
>> > wrote:
>>
>> >On Wednesday, February 24, 2021 at 10:53:47 AM UTC-10, wrote:
>> >> On Wed, 24 Feb 2021 12:50:13 -0800 (PST), dsi1
>> >> > wrote:
>> >>
>> >> >On Wednesday, February 24, 2021 at 9:49:48 AM UTC-10, Bruce wrote:
>> >> >> On Wed, 24 Feb 2021 11:23:15 -0800 (PST), dsi1
>> >> >> > wrote:
>> >> >> >On Tuesday, February 23, 2021 at 1:39:47 PM UTC-10, US Janet wrote:
>> >> >> >> Odd day today. It started out warmer but gray. Now it is gusty
>> >> >> >> and sunny and still cooler. I couldn't think what to make for dinner.
>> >> >> >> It had to be something that was warm and comforting. I decided on
>> >> >> >> Shrimp Fettuccine. Plus salad of course.
>> >> >> >> I love all that garlic and am always ready for shrimp.
>> >> >> >>
>> >> >> >> What about you? Are you cooking tonight or ordering out or cobbling
>> >> >> >> together something from leftovers?
>> >> >> >>
>> >> >> >> Janet US
>> >> >> >
>> >> >> >My wife had some kim chee stew at the Korean market. She said it was a rice thief. The Koreans will call extra spicy food "rice thief" but I heard it also called "rice killer." The Asian cook can control the amount of rice the people they cook for will eat by the amount of salt and spice they add to the foods they cook.
>> >> >> >
>> >> >> >https://photos.app.goo.gl/RSr4LS7VeRqk9JUt6
>> >> >> >
>> >> >> Maybe the Asian cook should learn to control the amount of salt and
>> >> >> spice they use.
>> >> >> >
>> >> >> --
>> >> >>
>> >> >> The real Bruce posts with Eternal September
>> >> >
>> >> >What makes you think they don't know how do control their salt and spice? Obviously, you don't much care for the yellow man.
>> >> Bruce is as racist as you are.
>> > He's as racist as any other human being, greg.
>> All this because of a comment about Asian cooks using too much salt or
>> spice. And it wasn't even my comment. Hysteria.
>> --
>>
>> The real Bruce posts with Eternal September
>
>Would you eat something made by this guy? Uh huh... racist!
>https://i.ytimg.com/vi/zfVvGRrsEJo/hqdefault.jpg
>
Why not?
>
--

The real Bruce posts with Eternal September

On Wed, 24 Feb 2021 13:07:07 -0800 (PST), dsi1
> wrote:

>On Wednesday, February 24, 2021 at 11:00:10 AM UTC-10, Bruce wrote:
>> On Wed, 24 Feb 2021 12:50:13 -0800 (PST), dsi1
>> > wrote:
>>
>> >On Wednesday, February 24, 2021 at 9:49:48 AM UTC-10, Bruce wrote:
>> >> On Wed, 24 Feb 2021 11:23:15 -0800 (PST), dsi1
>> >> > wrote:
>> >> >On Tuesday, February 23, 2021 at 1:39:47 PM UTC-10, US Janet wrote:
>> >> >> Odd day today. It started out warmer but gray. Now it is gusty
>> >> >> and sunny and still cooler. I couldn't think what to make for dinner.
>> >> >> It had to be something that was warm and comforting. I decided on
>> >> >> Shrimp Fettuccine. Plus salad of course.
>> >> >> I love all that garlic and am always ready for shrimp.
>> >> >>
>> >> >> What about you? Are you cooking tonight or ordering out or cobbling
>> >> >> together something from leftovers?
>> >> >>
>> >> >> Janet US
>> >> >
>> >> >My wife had some kim chee stew at the Korean market. She said it was a rice thief. The Koreans will call extra spicy food "rice thief" but I heard it also called "rice killer." The Asian cook can control the amount of rice the people they cook for will eat by the amount of salt and spice they add to the foods they cook.
>> >> >
>> >> >https://photos.app.goo.gl/RSr4LS7VeRqk9JUt6
>> >> >
>> >> Maybe the Asian cook should learn to control the amount of salt and
>> >> spice they use.
>> >> >
>> >> --
>> >>
>> >> The real Bruce posts with Eternal September
>> >
>> >What makes you think they don't know how do control their salt and spice? Obviously, you don't much care for the yellow man.
>> >
>> If the cook makes food so spicy or salty that customers need to eat
>> more rice than they really wanted, in order to be able to cope with
>> the food, the cook's doing something wrong.
>> >
>> I don't care if the cook's a yellow man or a white man or any of the
>> other variations.
>> >
>> --
>>
>> The real Bruce posts with Eternal September
>
>The Asians have historically been through a lot of shortages of food. Extra salt in food has to do with addressing the scarcity of food that rather than trying to make the food edible. You can take that as a fact or as a fairy tale. It don't really matter to me.
>
Whites have also known shortages of food. All races have. That's no
reason to use too much salt, especially when there is no shortage.
>
--

The real Bruce posts with Eternal September

On 2/24/2021 8:13 AM, Janet wrote:
> In article >, says...
>>
>> Bruce wrote:
>>> Which is exactly what's so great about tempeh. All you're eating is
>>> dumb chickpeas, for instance, but it's as satisfying as meat.
>
But it tastes like chickpeas instead of dead animal.
>>
>> Bite size mushrooms are also good as a substitute for meat.
>
We buy Beech mushrooms when we go to the international foods store.
>
> You need to eat some better meat, Gary.
>
A store near here has USDA Choice top round for 6.22£/kg ($3.99/#).
There's no reason not to eat good meat.
>
> Janet UK
>


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On 2/23/2021 10:35 PM, US Janet wrote:
> On Tue, 23 Feb 2021 19:58:59 -0600, BryanGSimmons
> > wrote:
>
>> On 2/23/2021 7:26 PM, Bruce wrote:
>>> On Tue, 23 Feb 2021 18:50:16 -0600, BryanGSimmons
>>> > wrote:
>>>
>>>> On 2/23/2021 5:45 PM, Bruce wrote:
>>>>> On Tue, 23 Feb 2021 16:39:42 -0700, US Janet >
>>>>> wrote:
>>>>>
>>>>>>
>>>>>> Odd day today. It started out warmer but gray. Now it is gusty
>>>>>> and sunny and still cooler. I couldn't think what to make for dinner.
>>>>>> It had to be something that was warm and comforting. I decided on
>>>>>> Shrimp Fettuccine. Plus salad of course.
>>>>>> I love all that garlic and am always ready for shrimp.
>>>>>>
>>>>>> What about you? Are you cooking tonight or ordering out or cobbling
>>>>>> together something from leftovers?
>>>>>
>>>>> We'll be having quinoa tempeh that I made yesterday, with rice and
>>>>> mixed vegetables.
>>>>>
>>>> I've never tasted quinoa, nor tempeh. I gather that tempeh has more
>>>> flavor than tofu, which I find unappealing. Soy is a weird thing.
>>>
>>> Tempeh has a lot of flavour. It contains no soy, unless you choose soy
>>> beans to grow your tempeh on, as opposed to chickpeas, black beans,
>>> sunflower seeds or quinoa, to mention a few of the options.
>>>
>>>> Edamame is something I'd never put in my mouth again, and I find soy
>>>> oil almost disgusting, but I adore tamari.
>>>
>>> I don't mind edamame, but I don't think I've ever had soy oil.
>>>
>> In the USA, anything labeled "vegetable oil" is soybean oil. The
>> other cheap oil is Canola, which also has an off taste. Peanut oil
>> is fine. It's what I use in my fryers. The best neutral oil is
>> high oleic sunflower. In Europe, pretty much all the sunflower oil
>> is of the high oleic type, which is extremely low in polyunsaturated
>> fat. In the USA, they still grow mostly the higher polyunsaturated
>> type, which tastes fine, but is far less healthful.
>>>
>>>> Brown Basmati rice with tamari and cayenne might be my favorite starch.
>>>
>>> Sounds good.
>>>
>> When I make vegetarian stir fries, tamari provides that umami
>> kick, and the addition of egg, especially egg cooked where 100%
>> of the white is sold, and most of the yolk is still runny, is
>> stick-to-your-ribs enough to feel like a meal that included meat.
>
> another vegetable oil is corn oil. It has a nice taste.
>
The only thing I use it for is pan frying corn tortillas. It makes
them even cornier tasting.
>
> Janet US
>


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On Wed, 24 Feb 2021 16:52:35 -0600, BryanGSimmons
> wrote:

>On 2/24/2021 8:13 AM, Janet wrote:
>> In article >, says...
>>>
>>> Bruce wrote:
>>>> Which is exactly what's so great about tempeh. All you're eating is
>>>> dumb chickpeas, for instance, but it's as satisfying as meat.
> >
>But it tastes like chickpeas instead of dead animal.

It doesn't taste like chickpeas
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On 2/24/2021 2:45 AM, S Viemeister wrote:
> On 24/02/2021 04:35, US Janet wrote:
>>
>> another vegetable oil is corn oil.Â* It has a nice taste.
>>
> I've been using a lot of avocado oil.
>
Avocado oil is fine if you don't mind the high price. It is
very low in polyunsaturates, which makes it far more healthful
than corn oil. Still, nothing beats high oleic sunflower oil
for healthfulness, though avocado is a close second. The one
reason to use avocado oil instead is for the flavor, which I
find pleasant. Sunflower is flavorless.

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tested on laboratory animals.

On Wed, 24 Feb 2021 17:09:18 -0600, BryanGSimmons
> wrote:

>On 2/24/2021 2:45 AM, S Viemeister wrote:
>> On 24/02/2021 04:35, US Janet wrote:
>>>
>>> another vegetable oil is corn oil.Â* It has a nice taste.
>>>
>> I've been using a lot of avocado oil.
>>
>Avocado oil is fine if you don't mind the high price. It is
>very low in polyunsaturates, which makes it far more healthful
>than corn oil. Still, nothing beats high oleic sunflower oil
>for healthfulness, though avocado is a close second. The one
>reason to use avocado oil instead is for the flavor, which I
>find pleasant. Sunflower is flavorless.

Soy boy alert!
--

The real Bruce posts with Eternal September

Bruce wrote:
> On Wed, 24 Feb 2021 16:52:35 -0600, BryanGSimmons
> > wrote:
>
>> On 2/24/2021 8:13 AM, Janet wrote:
>>> In article >, says...
>>>>
>>>> Bruce wrote:
>>>>> Which is exactly what's so great about tempeh. All you're eating is
>>>>> dumb chickpeas, for instance, but it's as satisfying as meat.
>>>
>> But it tastes like chickpeas instead of dead animal.
>
> It doesn't taste like chickpeas
>

Chickpeas don't taste like chickpeas?

Do you substitute it for ass aroma when you get desperate?

Bruce wrote:
> On Wed, 24 Feb 2021 17:09:18 -0600, BryanGSimmons
> > wrote:
>
>> On 2/24/2021 2:45 AM, S Viemeister wrote:
>>> On 24/02/2021 04:35, US Janet wrote:
>>>>
>>>> another vegetable oil is corn oil.Â* It has a nice taste.
>>>>
>>> I've been using a lot of avocado oil.
>>>
>> Avocado oil is fine if you don't mind the high price. It is
>> very low in polyunsaturates, which makes it far more healthful
>> than corn oil. Still, nothing beats high oleic sunflower oil
>> for healthfulness, though avocado is a close second. The one
>> reason to use avocado oil instead is for the flavor, which I
>> find pleasant. Sunflower is flavorless.
>
> Soy boy alert!
>

Ass sniffer alert!

On 2/24/2021 4:57 PM, Bruce wrote:
> On Wed, 24 Feb 2021 16:52:35 -0600, BryanGSimmons
> > wrote:
>
>> On 2/24/2021 8:13 AM, Janet wrote:
>>> In article >, says...
>>>>
>>>> Bruce wrote:
>>>>> Which is exactly what's so great about tempeh. All you're eating is
>>>>> dumb chickpeas, for instance, but it's as satisfying as meat.
>>>
>> But it tastes like chickpeas instead of dead animal.
>
> It doesn't taste like chickpeas
>
That's hard to believe. I've made chickpeas for my wife (who loves
them), and they smell rather unappetizing to me. They're certainly
high up there in healthfulness, and if you soak them well, they tend
to be less farty than other legumes.

While I know that you feel that I indulge my son's food preferences
too much, when he moves out I'm going to be making a lot of pureed
and fried black beans. He prefers black beans whole, but I love them
cooked for a long time in the pressure cooker with plenty of water.
I discard the water, and puree them in the blender with fresh water,
then fry them like pintos refritos. Done that way, they are very
mild tasting, but they have a quality I can only describe as *rich*,
more so than other beans.

Discarding the boiling water from beans is the way to go in general.
Whatever you lose nutritionally, you also get rid of the bad stuff,
and the proteins stay pretty much intact. If I use canned beans, I
rinse them, though now that I have the electric pressure cooker, I
seldom used canned ones.

Here's a helpful suggestion. Put the beans and water into a large
Pyrex measuring cup, and put that into the pressure cooker with an
inch or so of water bath. It makes cleanup far easier. Everything
just goes into the dishwasher and comes our perfectly clean every
time.

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

On 2/24/2021 2:32 PM, Bruce wrote:
> On Wed, 24 Feb 2021 15:28:04 -0500, Sheldon Martin >
> wrote:
>
>> On Wed, 24 Feb 2021 12:47:30 -0700, US Janet >
>> wrote:
>>
>>> On Wed, 24 Feb 2021 11:23:15 -0800 (PST), dsi1
>>> > wrote:
>>>
>>>> On Tuesday, February 23, 2021 at 1:39:47 PM UTC-10, US Janet wrote:
>>>>> Odd day today. It started out warmer but gray. Now it is gusty
>>>>> and sunny and still cooler. I couldn't think what to make for dinner.
>>>>> It had to be something that was warm and comforting. I decided on
>>>>> Shrimp Fettuccine. Plus salad of course.
>>>>> I love all that garlic and am always ready for shrimp.
>>>>>
>>>>> What about you? Are you cooking tonight or ordering out or cobbling
>>>>> together something from leftovers?
>>>>>
>>>>> Janet US
>>>>
>>>> My wife had some kim chee stew at the Korean market. She said it was a rice thief. The Koreans will call extra spicy food "rice thief" but I heard it also called "rice killer." The Asian cook can control the amount of rice the people they cook for will eat by the amount of salt and spice they add to the foods they cook.
>>>>
>>>> https://photos.app.goo.gl/RSr4LS7VeRqk9JUt6
>>>
>>> I can imagine Rice Thief. That's not nice when you are anticipating a
>>> flavor and it is stolen by the spice.
>>> Janet US
>>
>> Tonight's dinner is a dozen eggs, with left over saw-seege, and
>> mozz... plenty for tomorrow too.
>
> A dozen eggs... your wife and you will be clucking to each other
> afterwards.
>
He did write that there would be ample leftovers, but I never cook
eggs to eat left over, except hard boiled. Hard boiled eggs are
great for backpacking and canoe trips. They stay good at whatever
temperature for days in a row.

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

On Wed, 24 Feb 2021 18:17:26 -0600, BryanGSimmons
> wrote:

>On 2/24/2021 4:57 PM, Bruce wrote:
>> On Wed, 24 Feb 2021 16:52:35 -0600, BryanGSimmons
>> > wrote:
>>
>>> On 2/24/2021 8:13 AM, Janet wrote:
>>>> In article >, says...
>>>>>
>>> But it tastes like chickpeas instead of dead animal.
>>
>> It doesn't taste like chickpeas
>>
>That's hard to believe. I've made chickpeas for my wife (who loves
>them), and they smell rather unappetizing to me. They're certainly
>high up there in healthfulness, and if you soak them well, they tend
>to be less farty than other legumes.

The tempeh completely changes and improves the flavour of the
chickpeas. The tempeh fermentation also makes the chickpeas/black
beans etc easier to digest. The bad stuff is taken care of before you
eat it.

>While I know that you feel that I indulge my son's food preferences
>too much

It's none of my business, of course. I was mainly joking.

>, when he moves out I'm going to be making a lot of pureed
>and fried black beans. He prefers black beans whole, but I love them
>cooked for a long time in the pressure cooker with plenty of water.
>I discard the water, and puree them in the blender with fresh water,
>then fry them like pintos refritos. Done that way, they are very
>mild tasting, but they have a quality I can only describe as *rich*,
>more so than other beans.

I love black beans, both pan fried in olive oil and used as the base
for tempeh. Yes, they can be very rich.
--

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On Wed, 24 Feb 2021 18:29:32 -0600, BryanGSimmons
> wrote:

>On 2/24/2021 2:32 PM, Bruce wrote:
>> On Wed, 24 Feb 2021 15:28:04 -0500, Sheldon Martin >
>> wrote:
>>
>>> Tonight's dinner is a dozen eggs, with left over saw-seege, and
>>> mozz... plenty for tomorrow too.
>>
>> A dozen eggs... your wife and you will be clucking to each other
>> afterwards.
>>
>He did write that there would be ample leftovers, but I never cook
>eggs to eat left over, except hard boiled. Hard boiled eggs are
>great for backpacking and canoe trips. They stay good at whatever
>temperature for days in a row.

I wonder if one can get PTSD from being a cook in the navy, without
ever seeing any action. That would explain the crazy quantities he
cooks.
--

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On Tuesday, February 23, 2021 at 6:39:47 PM UTC-5, US Janet wrote:
> Odd day today. It started out warmer but gray. Now it is gusty
> and sunny and still cooler. I couldn't think what to make for dinner.
> It had to be something that was warm and comforting. I decided on
> Shrimp Fettuccine. Plus salad of course.
> I love all that garlic and am always ready for shrimp.
>
> What about you? Are you cooking tonight or ordering out or cobbling
> together something from leftovers?

There are several kinds of shrimp fettuccine. Shrimp fettuccine alfredo, cajun shrimp fettuccine, roasted garlic fettuccine alfredo, lemon garlic shrimp fettuccine, rosemary shrimp fettuccine.

On Wednesday, February 24, 2021 at 7:48:35 PM UTC-5, Bruce wrote:
> On Wed, 24 Feb 2021 18:29:32 -0600, BryanGSimmons
> > wrote:
>
> >On 2/24/2021 2:32 PM, Bruce wrote:
> >> On Wed, 24 Feb 2021 15:28:04 -0500, Sheldon Martin >
> >> wrote:
> >>
> >>> Tonight's dinner is a dozen eggs, with left over saw-seege, and
> >>> mozz... plenty for tomorrow too.
> >>
> >> A dozen eggs... your wife and you will be clucking to each other
> >> afterwards.
> >>
> >He did write that there would be ample leftovers, but I never cook
> >eggs to eat left over, except hard boiled. Hard boiled eggs are
> >great for backpacking and canoe trips. They stay good at whatever
> >temperature for days in a row.
>
> I wonder if one can get PTSD from being a cook in the navy, without
> ever seeing any action. That would explain the crazy quantities he
> cooks.

Crazy childhoods was more like the deal with this group.

"Bruce" wrote in message ...

<conversation deleted)

I love black beans, both pan fried in olive oil and used as the base
for tempeh. Yes, they can be very rich.
--

I read a lot from you about Tempeh. It isn't something I have come across.

I looked it up and can see what it looks like and that it tastes like nuts!

How do you eat/serve yours?

On Thu, 25 Feb 2021 09:35:07 -0000, "Ophelia" >
wrote:

>"Bruce" wrote in message ...
>
><conversation deleted)
>
>I love black beans, both pan fried in olive oil and used as the base
>for tempeh. Yes, they can be very rich.
>--
>
>I read a lot from you about Tempeh. It isn't something I have come across.
>
>I looked it up and can see what it looks like and that it tastes like nuts!
>
>How do you eat/serve yours?

I make our own, but you can probably also get it in the supermarket.
At least, we can here in the sticks. It's originally Indonesian. Yes,
it can taste nutty. We pan fry it in oil until it's golden looking and
crunchy. We have it with rice or pasta and vegetables.
--

The real Bruce posts with Eternal September

On Wednesday, February 24, 2021 at 7:17:38 PM UTC-5, wrote:

> Discarding the boiling water from beans is the way to go in general.
> Whatever you lose nutritionally, you also get rid of the bad stuff,
> and the proteins stay pretty much intact. If I use canned beans, I
> rinse them

If I'm using canned beans in, say, vegetable soup, I don't rinse them.
The "aquafaba" thickens the soup a little bit.

If I'm using canned beans in, say, bean salad, I do rinse them.

Cindy Hamilton

"Bruce" wrote in message ...

On Thu, 25 Feb 2021 09:35:07 -0000, "Ophelia" >
wrote:

>"Bruce" wrote in message
.. .
>
><conversation deleted)
>
>I love black beans, both pan fried in olive oil and used as the base
>for tempeh. Yes, they can be very rich.
>--
>
>I read a lot from you about Tempeh. It isn't something I have come across.
>
>I looked it up and can see what it looks like and that it tastes like nuts!
>
>How do you eat/serve yours?

I make our own, but you can probably also get it in the supermarket.
At least, we can here in the sticks. It's originally Indonesian. Yes,
it can taste nutty. We pan fry it in oil until it's golden looking and
crunchy. We have it with rice or pasta and vegetables.

====

Recipe please) I rarely buy anything I can make myself)

On Thu, 25 Feb 2021 10:04:05 -0000, "Ophelia" >
wrote:

>
>
>"Bruce" wrote in message ...
>
>On Thu, 25 Feb 2021 09:35:07 -0000, "Ophelia" >
>wrote:
>
>>"Bruce" wrote in message
. ..
>>
>><conversation deleted)
>>
>>I love black beans, both pan fried in olive oil and used as the base
>>for tempeh. Yes, they can be very rich.
>>--
>>
>>I read a lot from you about Tempeh. It isn't something I have come across.
>>
>>I looked it up and can see what it looks like and that it tastes like nuts!
>>
>>How do you eat/serve yours?
>
>I make our own, but you can probably also get it in the supermarket.
>At least, we can here in the sticks. It's originally Indonesian. Yes,
>it can taste nutty. We pan fry it in oil until it's golden looking and
>crunchy. We have it with rice or pasta and vegetables.
>
>====
>
>Recipe please) I rarely buy anything I can make myself)

You'd need to order tempeh powder online, probably, to make it
yourself. It's an easy process, but if you try store bought first, you
can judge if it's worth pursuing for your tastebuds. Even though
home-made tastes even better than store bought, you'd still get a
rough idea of the flavour. If you go "bleah", you probably shouldn't
bother making your own
--

The real Bruce posts with Eternal September

"Ophelia" wrote in message ...



"Bruce" wrote in message ...

On Thu, 25 Feb 2021 09:35:07 -0000, "Ophelia" >
wrote:

>"Bruce" wrote in message
.. .
>
><conversation deleted)
>
>I love black beans, both pan fried in olive oil and used as the base
>for tempeh. Yes, they can be very rich.
>--
>
>I read a lot from you about Tempeh. It isn't something I have come across.
>
>I looked it up and can see what it looks like and that it tastes like nuts!
>
>How do you eat/serve yours?

I make our own, but you can probably also get it in the supermarket.
At least, we can here in the sticks. It's originally Indonesian. Yes,
it can taste nutty. We pan fry it in oil until it's golden looking and
crunchy. We have it with rice or pasta and vegetables.

====

Recipe please) I rarely buy anything I can make myself)

===

Oops 'cannot' make myself LOL

"Bruce" wrote in message news
On Thu, 25 Feb 2021 10:04:05 -0000, "Ophelia" >
wrote:

>
>
>"Bruce" wrote in message
.. .
>
>On Thu, 25 Feb 2021 09:35:07 -0000, "Ophelia" >
>wrote:
>
>>"Bruce" wrote in message
. ..
>>
>><conversation deleted)
>>
>>I love black beans, both pan fried in olive oil and used as the base
>>for tempeh. Yes, they can be very rich.
>>--
>>
>>I read a lot from you about Tempeh. It isn't something I have come
>>across.
>>
>>I looked it up and can see what it looks like and that it tastes like
>>nuts!
>>
>>How do you eat/serve yours?
>
>I make our own, but you can probably also get it in the supermarket.
>At least, we can here in the sticks. It's originally Indonesian. Yes,
>it can taste nutty. We pan fry it in oil until it's golden looking and
>crunchy. We have it with rice or pasta and vegetables.
>
>====
>
>Recipe please) I rarely buy anything I can make myself)

You'd need to order tempeh powder online, probably, to make it
yourself. It's an easy process, but if you try store bought first, you
can judge if it's worth pursuing for your tastebuds. Even though
home-made tastes even better than store bought, you'd still get a
rough idea of the flavour. If you go "bleah", you probably shouldn't
bother making your own
===

I will have a word and see what he thinks.

btw I correct my previous post ... and correct it wrong ...

sigh... one of those days.

On Thu, 25 Feb 2021 10:20:29 -0000, "Ophelia" >
wrote:

>
>
>"Bruce" wrote in message news >
>On Thu, 25 Feb 2021 10:04:05 -0000, "Ophelia" >
>wrote:
>
>>
>>
>>"Bruce" wrote in message
. ..
>>
>>I make our own, but you can probably also get it in the supermarket.
>>At least, we can here in the sticks. It's originally Indonesian. Yes,
>>it can taste nutty. We pan fry it in oil until it's golden looking and
>>crunchy. We have it with rice or pasta and vegetables.
>>
>>====
>>
>>Recipe please) I rarely buy anything I can make myself)
>
>You'd need to order tempeh powder online, probably, to make it
>yourself. It's an easy process, but if you try store bought first, you
>can judge if it's worth pursuing for your tastebuds. Even though
>home-made tastes even better than store bought, you'd still get a
>rough idea of the flavour. If you go "bleah", you probably shouldn't
>bother making your own
>===
>
> I will have a word and see what he thinks.
>
> btw I correct my previous post ... and correct it wrong ...
>
> sigh... one of those days.

No worries, I understood. Maybe try the supermarket version on him
(and on yourself). If he thinks you've gone mad, you'll know enough
--

The real Bruce posts with Eternal September

"Bruce" wrote in message ...

On Thu, 25 Feb 2021 10:20:29 -0000, "Ophelia" >
wrote:

>
>
>"Bruce" wrote in message
>news >
>On Thu, 25 Feb 2021 10:04:05 -0000, "Ophelia" >
>wrote:
>
>>
>>
>>"Bruce" wrote in message
. ..
>>
>>I make our own, but you can probably also get it in the supermarket.
>>At least, we can here in the sticks. It's originally Indonesian. Yes,
>>it can taste nutty. We pan fry it in oil until it's golden looking and
>>crunchy. We have it with rice or pasta and vegetables.
>>
>>====
>>
>>Recipe please) I rarely buy anything I can make myself)
>
>You'd need to order tempeh powder online, probably, to make it
>yourself. It's an easy process, but if you try store bought first, you
>can judge if it's worth pursuing for your tastebuds. Even though
>home-made tastes even better than store bought, you'd still get a
>rough idea of the flavour. If you go "bleah", you probably shouldn't
>bother making your own
>===
>
> I will have a word and see what he thinks.
>
> btw I correct my previous post ... and correct it wrong ...
>
> sigh... one of those days.

No worries, I understood. Maybe try the supermarket version on him
(and on yourself). If he thinks you've gone mad, you'll know enough


===

Oh he knows me too well already ... And no, I couldn't bring myself to
buy a sm one. I wouldn't eat it never mind watch him eat one!!

BryanGSimmons wrote:
> He did write that there would be ample leftovers, but I never cook
> eggs to eat left over,

I agree. Whenever I cook eggs (2-3), it's for one meal. Easy enough to
cook more the next day if I want them the next day.

> except hard boiled.
> Hard boiled eggs are
> great for backpacking and canoe trips. They stay good at whatever
> temperature for days in a row.

True. Very good nutrition and they come in their own protective wrapping.

I'll probably hard boil 4 today just to have for various uses. Good for
egg-salad sandwiches. Also good to put a crumbled one on a green salad.

On 2/24/2021 4:14 PM, dsi1 wrote:
> Would you eat something made by this guy? Uh huh... racist!
> https://i.ytimg.com/vi/zfVvGRrsEJo/hqdefault.jpg

I would. No worries.
>

On 2/24/2021 2:47 PM, US Janet wrote:
> dsi1 wrote:
>> https://photos.app.goo.gl/RSr4LS7VeRqk9JUt6

Looks good to me. I see that the rice is served plain so the customer
can add as little or much sauce as they want.

> I can imagine Rice Thief. That's not nice when you are anticipating a
> flavor and it is stolen by the spice.

I made a potato salad once many years ago. It called for 4 TBS fresh
dill. Without looking up the conversion, I added 2 (or maybe even 3) TBS
of dried dill. Big mistake. Very dill overkill.

I have used dill in any recipes since. lol

One other time I put a lot of orange marmalade on chicken thighs as they
were roasting. Very overkill. The marmalade took over any chicken flavor.
Less is best with that one.

On Thursday, February 25, 2021 at 6:22:54 AM UTC-5, Ophelia wrote:
> "Bruce" wrote in message ...
> On Thu, 25 Feb 2021 10:20:29 -0000, "Ophelia" >
> wrote:
>
> >
> >
> >"Bruce" wrote in message
> >news > >
> >On Thu, 25 Feb 2021 10:04:05 -0000, "Ophelia" >
> >wrote:
> >
> >>
> >>
> >>"Bruce" wrote in message
> ...
> >>
> >>I make our own, but you can probably also get it in the supermarket.
> >>At least, we can here in the sticks. It's originally Indonesian. Yes,
> >>it can taste nutty. We pan fry it in oil until it's golden looking and
> >>crunchy. We have it with rice or pasta and vegetables.
> >>
> >>====
> >>
> >>Recipe please) I rarely buy anything I can make myself)
> >
> >You'd need to order tempeh powder online, probably, to make it
> >yourself. It's an easy process, but if you try store bought first, you
> >can judge if it's worth pursuing for your tastebuds. Even though
> >home-made tastes even better than store bought, you'd still get a
> >rough idea of the flavour. If you go "bleah", you probably shouldn't
> >bother making your own
> >===
> >
> > I will have a word and see what he thinks.
> >
> > btw I correct my previous post ... and correct it wrong ...
> >
> > sigh... one of those days.
>
> No worries, I understood. Maybe try the supermarket version on him
> (and on yourself). If he thinks you've gone mad, you'll know enough
> ===
>
> Oh he knows me too well already ... And no, I couldn't bring myself to
> buy a sm one. I wouldn't eat it never mind watch him eat one!!

Tempeh is like blue cheese. It's fermented.

If you don't make your own cheese, there's no reason to
be adamant about making your own tempeh, especially if
you have never had it before.

Cindy Hamilton

On Wed, 24 Feb 2021 18:17:26 -0600, BryanGSimmons
> wrote:

>On 2/24/2021 4:57 PM, Bruce wrote:
>> On Wed, 24 Feb 2021 16:52:35 -0600, BryanGSimmons
>> > wrote:
>>
>>> On 2/24/2021 8:13 AM, Janet wrote:
>>>> In article >, says...
>>>>>
>>>>> Bruce wrote:
>>>>>> Which is exactly what's so great about tempeh. All you're eating is
>>>>>> dumb chickpeas, for instance, but it's as satisfying as meat.
>>>>
>>> But it tastes like chickpeas instead of dead animal.
>>
>> It doesn't taste like chickpeas
>>
>That's hard to believe. I've made chickpeas for my wife (who loves
>them), and they smell rather unappetizing to me. They're certainly
>high up there in healthfulness, and if you soak them well, they tend
>to be less farty than other legumes.
>
>While I know that you feel that I indulge my son's food preferences
>too much, when he moves out I'm going to be making a lot of pureed
>and fried black beans. He prefers black beans whole, but I love them
>cooked for a long time in the pressure cooker with plenty of water.
>I discard the water, and puree them in the blender with fresh water,
>then fry them like pintos refritos. Done that way, they are very
>mild tasting, but they have a quality I can only describe as *rich*,
>more so than other beans.
>
>Discarding the boiling water from beans is the way to go in general.
>Whatever you lose nutritionally, you also get rid of the bad stuff,
>and the proteins stay pretty much intact. If I use canned beans, I
>rinse them, though now that I have the electric pressure cooker, I
>seldom used canned ones.
>
>Here's a helpful suggestion. Put the beans and water into a large
>Pyrex measuring cup, and put that into the pressure cooker with an
>inch or so of water bath. It makes cleanup far easier. Everything
>just goes into the dishwasher and comes our perfectly clean every
>time.

Chick peas/Garbanzos are best roasted:
https://www.themediterraneandish.com/roasted-chickpeas/

On Thursday, February 25, 2021 at 8:42:42 AM UTC-5, Sheldon wrote:
> On Wed, 24 Feb 2021 18:17:26 -0600, BryanGSimmons
> > wrote:
>
> >On 2/24/2021 4:57 PM, Bruce wrote:
> >> On Wed, 24 Feb 2021 16:52:35 -0600, BryanGSimmons
> >> > wrote:
> >>
> >>> On 2/24/2021 8:13 AM, Janet wrote:
> >>>> In article >, says...
> >>>>>
> >>>>> Bruce wrote:
> >>>>>> Which is exactly what's so great about tempeh. All you're eating is
> >>>>>> dumb chickpeas, for instance, but it's as satisfying as meat.
> >>>>
> >>> But it tastes like chickpeas instead of dead animal.
> >>
> >> It doesn't taste like chickpeas
> >>
> >That's hard to believe. I've made chickpeas for my wife (who loves
> >them), and they smell rather unappetizing to me. They're certainly
> >high up there in healthfulness, and if you soak them well, they tend
> >to be less farty than other legumes.
> >
> >While I know that you feel that I indulge my son's food preferences
> >too much, when he moves out I'm going to be making a lot of pureed
> >and fried black beans. He prefers black beans whole, but I love them
> >cooked for a long time in the pressure cooker with plenty of water.
> >I discard the water, and puree them in the blender with fresh water,
> >then fry them like pintos refritos. Done that way, they are very
> >mild tasting, but they have a quality I can only describe as *rich*,
> >more so than other beans.
> >
> >Discarding the boiling water from beans is the way to go in general.
> >Whatever you lose nutritionally, you also get rid of the bad stuff,
> >and the proteins stay pretty much intact. If I use canned beans, I
> >rinse them, though now that I have the electric pressure cooker, I
> >seldom used canned ones.
> >
> >Here's a helpful suggestion. Put the beans and water into a large
> >Pyrex measuring cup, and put that into the pressure cooker with an
> >inch or so of water bath. It makes cleanup far easier. Everything
> >just goes into the dishwasher and comes our perfectly clean every
> >time.
> Chick peas/Garbanzos are best roasted:
> https://www.themediterraneandish.com/roasted-chickpeas/

They are good that way. There's no "best" way. I like them marinated
in a garlicky red-wine vinaigrette. Or in hummus. Or just thrown on
a salad.

Cindy Hamilton

On Wed, 24 Feb 2021 BryanGKrebbs wrote:
>On 2/24/2021 2:32 PM, Bruce wrote:
>> On Wed, 24 Feb 2021 Sheldon Martin wrote:
>>> On Wed, 24 Feb 2021 US Janet wrote:
>>>> On Wed, 24 Feb 2021 dsi123@ukelelewrote:
>>>>> On Tuesday, February 23, 2021 US Janet wrote:
>>>>>>
>>>>>> Odd day today. It started out warmer but gray. Now it is gusty
>>>>>> and sunny and still cooler. I couldn't think what to make for dinner.
>>>>>> It had to be something that was warm and comforting. I decided on
>>>>>> Shrimp Fettuccine. Plus salad of course.
>>>>>> I love all that garlic and am always ready for shrimp.
>>>>>>
>>>>>> What about you? Are you cooking tonight or ordering out or cobbling
>>>>>> together something from leftovers?
>>>>>>
>>>>>> Janet US
>>>>>
>>>>> My wife had some kim chee stew at the Korean market. She said it was a rice thief. The Koreans will call extra spicy food "rice thief" but I heard it also called "rice killer." The Asian cook can control the amount of rice the people they cook for will eat by the amount of salt and spice they add to the foods they cook.
>>>>>
>>>>> https://photos.app.goo.gl/RSr4LS7VeRqk9JUt6
And yoose complain about my paper plates... at least they're
recyclable, styrofoam is not.

>>>> I can imagine Rice Thief. That's not nice when you are anticipating a
>>>> flavor and it is stolen by the spice.
>>>> Janet US
>>>
>>> Tonight's dinner is a dozen eggs, with left over saw-seege, and
>>> mozz... plenty for tomorrow too.
>>
>> A dozen eggs... your wife and you will be clucking to each other
>> afterwards.
>>
>He did write that there would be ample leftovers, but I never cook
>eggs to eat left over, except hard boiled. Hard boiled eggs are
>great for backpacking and canoe trips. They stay good at whatever
>temperature for days in a row.

Pickled eggs can keep for a year and more, and need no
refrigeration... fancy them with canned beet juice.

Fritatta keeps well and is excellent, hot or cold. Made a dozen egg
fritatta for dinner last night, half for tonight... added four left
over diced saw-seege patty, 1/2 lb diced provalone. Can add anything
to a fritatta... use your imagination... a great way to use left
overs.
Took a 3.5 lb top round roast from the freezer for dinner tomorrow,
will marinate it in a zip-loc today; soy sauce, sesame oil, msg, white
pepper, garlic, ginger, orange marmalade.

On Thu, 25 Feb 2021 11:48:30 +1100, Bruce > wrote:

>On Wed, 24 Feb 2021 18:29:32 -0600, BryanGSimmons
> wrote:
>
>>On 2/24/2021 2:32 PM, Bruce wrote:
>>> On Wed, 24 Feb 2021 15:28:04 -0500, Sheldon Martin >
>>> wrote:
>>>
>>>> Tonight's dinner is a dozen eggs, with left over saw-seege, and
>>>> mozz... plenty for tomorrow too.
>>>
>>> A dozen eggs... your wife and you will be clucking to each other
>>> afterwards.
>>>
>>He did write that there would be ample leftovers, but I never cook
>>eggs to eat left over, except hard boiled. Hard boiled eggs are
>>great for backpacking and canoe trips. They stay good at whatever
>>temperature for days in a row.
>
>I wonder if one can get PTSD from being a cook in the navy, without
>ever seeing any action. That would explain the crazy quantities he
>cooks.

Poofta Bruce never cooked anything and he never served except for his
days in the barrel.

Sheldon wrote:
> On Thu, 25 Feb 2021 11:48:30 +1100, Bruce > wrote:
>
> >On Wed, 24 Feb 2021 18:29:32 -0600, BryanGSimmons
> > wrote:
> >
> >>On 2/24/2021 2:32 PM, Bruce wrote:
> >>> On Wed, 24 Feb 2021 15:28:04 -0500, Sheldon Martin >
> >>> wrote:
> >>>
> >>>> Tonight's dinner is a dozen eggs, with left over saw-seege, and
> >>>> mozz... plenty for tomorrow too.
> >>>
> >>> A dozen eggs... your wife and you will be clucking to each other
> >>> afterwards.
> >>>
> >>He did write that there would be ample leftovers, but I never cook
> >>eggs to eat left over, except hard boiled. Hard boiled eggs are
> >>great for backpacking and canoe trips. They stay good at whatever
> >>temperature for days in a row.
> >
> >I wonder if one can get PTSD from being a cook in the navy, without
> >ever seeing any action. That would explain the crazy quantities he
> >cooks.
> Poofta Bruce never cooked anything and he never served except for his
> days in the barrel.


His moniker and contact details are etched upon many a privy wall, lol...

--
Best
Greg

On 2021-02-25 7:25 a.m., Gary wrote:
> On 2/24/2021 2:47 PM, US Janet wrote:
>> dsi1 wrote:
>>> https://photos.app.goo.gl/RSr4LS7VeRqk9JUt6
>
> Looks good to me. I see that the rice is served plain so the customer
> can add as little or much sauce as they want.
>
>> I can imagine Rice Thief.* That's not nice when you are anticipating a
>> flavor and it is stolen by the spice.
>
> I made a potato salad once many years ago. It called for 4 TBS fresh
> dill. Without looking up the conversion, I added 2 (or maybe even 3) TBS
> of dried dill.* Big mistake. Very dill overkill.
>
> I have used dill in any recipes since. lol
>

Dill is big in the Baltics. They used fresh dill be the handful. A pot
of boiled potatoes gets a handful of dill. Canapes get a generous
sprinkle of it. Gravlox gets a a big handful of it.

"Cindy Hamilton" wrote in message
...

On Thursday, February 25, 2021 at 6:22:54 AM UTC-5, Ophelia wrote:
> "Bruce" wrote in message ...
> On Thu, 25 Feb 2021 10:20:29 -0000, "Ophelia" >
> wrote:
>
> >
> >
> >"Bruce" wrote in message
> >news > >
> >On Thu, 25 Feb 2021 10:04:05 -0000, "Ophelia" >
> >wrote:
> >
> >>
> >>
> >>"Bruce" wrote in message
> ...
> >>
> >>I make our own, but you can probably also get it in the supermarket.
> >>At least, we can here in the sticks. It's originally Indonesian. Yes,
> >>it can taste nutty. We pan fry it in oil until it's golden looking and
> >>crunchy. We have it with rice or pasta and vegetables.
> >>
> >>====
> >>
> >>Recipe please) I rarely buy anything I can make myself)
> >
> >You'd need to order tempeh powder online, probably, to make it
> >yourself. It's an easy process, but if you try store bought first, you
> >can judge if it's worth pursuing for your tastebuds. Even though
> >home-made tastes even better than store bought, you'd still get a
> >rough idea of the flavour. If you go "bleah", you probably shouldn't
> >bother making your own
> >===
> >
> > I will have a word and see what he thinks.
> >
> > btw I correct my previous post ... and correct it wrong ...
> >
> > sigh... one of those days.
>
> No worries, I understood. Maybe try the supermarket version on him
> (and on yourself). If he thinks you've gone mad, you'll know enough
> ===
>
> Oh he knows me too well already ... And no, I couldn't bring myself to
> buy a sm one. I wouldn't eat it never mind watch him eat one!!

Tempeh is like blue cheese. It's fermented.

If you don't make your own cheese, there's no reason to
be adamant about making your own tempeh, especially if
you have never had it before.

Cindy Hamilton

====

Back in the day, I used to do all that stuff but no5 anymore. So, I need
to find a 'ready made'

On Wed, 24 Feb 2021 22:28:57 -0800 (PST), bruce bowser
> wrote:

>On Tuesday, February 23, 2021 at 6:39:47 PM UTC-5, US Janet wrote:
>> Odd day today. It started out warmer but gray. Now it is gusty
>> and sunny and still cooler. I couldn't think what to make for dinner.
>> It had to be something that was warm and comforting. I decided on
>> Shrimp Fettuccine. Plus salad of course.
>> I love all that garlic and am always ready for shrimp.
>>
>> What about you? Are you cooking tonight or ordering out or cobbling
>> together something from leftovers?
>
>There are several kinds of shrimp fettuccine. Shrimp fettuccine alfredo, cajun shrimp fettuccine, roasted garlic fettuccine alfredo, lemon garlic shrimp fettuccine, rosemary shrimp fettuccine.

Yes. OK, Bubba. https://www.youtube.com/watch?v=4rT5fYMfEUc

--

The real Bruce posts with AOL