It's getting colder as today progresses. Good time to make another
crockpot of chicken/vegetable stock. It's on now and will cook on low
overnight until tomorrow morning. Once I strain it in the morning it
will be cold out to cover and cool outside before moving it to the
fridge. Makes about 4 pints of stock. That's all I need at any one time.

Also just started 1 pound of ground hot breakfast sausage. Rather than
make many individual patties, I just press it all into a 10" skillet to
make one large patty. Once flipped and cooked, cut as desired.

Lunch today will be determined in a few hours. Might start with my 2
last hot dogs w/onions.

On Thursday, April 1, 2021 at 10:57:16 AM UTC-4, Gary wrote:
> It's getting colder as today progresses. Good time to make another
> crockpot of chicken/vegetable stock. It's on now and will cook on low
> overnight until tomorrow morning. Once I strain it in the morning it
> will be cold out to cover and cool outside before moving it to the
> fridge. Makes about 4 pints of stock. That's all I need at any one time.
>
> Also just started 1 pound of ground hot breakfast sausage. Rather than
> make many individual patties, I just press it all into a 10" skillet to
> make one large patty. Once flipped and cooked, cut as desired.
>
> Lunch today will be determined in a few hours. Might start with my 2
> last hot dogs w/onions.

We're going to hit 30 F today and then bottom out at 20 F tonight.
Today is my biweekly lunch out. Plan A was to pick up salmon,
garlic green beans, and roasted Brussels sprouts at Whole Paycheck,
and eat them cold. That appeals less and less, so I might get a slice
of pepperoni pizza instead. OTOH, by the time I get it back to my office
it won't be very hot anyway, so I might as well go for the veggies.

Dinner is almost certain to be a salad with grilled chicken breast on it.

Cindy Hamilton

On Thursday, April 1, 2021 at 11:05:25 AM UTC-4, Cindy Hamilton wrote:
> On Thursday, April 1, 2021 at 10:57:16 AM UTC-4, Gary wrote:
> > It's getting colder as today progresses. Good time to make another
> > crockpot of chicken/vegetable stock. It's on now and will cook on low
> > overnight until tomorrow morning. Once I strain it in the morning it
> > will be cold out to cover and cool outside before moving it to the
> > fridge. Makes about 4 pints of stock. That's all I need at any one time.
> >
> > Also just started 1 pound of ground hot breakfast sausage. Rather than
> > make many individual patties, I just press it all into a 10" skillet to
> > make one large patty. Once flipped and cooked, cut as desired.
> >
> > Lunch today will be determined in a few hours. Might start with my 2
> > last hot dogs w/onions.
> We're going to hit 30 F today and then bottom out at 20 F tonight.
> Today is my biweekly lunch out. Plan A was to pick up salmon,
> garlic green beans, and roasted Brussels sprouts at Whole Paycheck,
> and eat them cold. That appeals less and less, so I might get a slice
> of pepperoni pizza instead. OTOH, by the time I get it back to my office
> it won't be very hot anyway, so I might as well go for the veggies.
>
> Dinner is almost certain to be a salad with grilled chicken breast on it.

Hey! In Bullhead City, Arizona, its 65 degrees F. That isn't exactly cold, but a good chef's salad will actually do. Good thinking!

On 2021-04-01 10:56 a.m., Gary wrote:
> It's getting colder as today progresses. Good time to make another
> crockpot of chicken/vegetable stock.

Colder? A couple minutes ago I looked out the window and it was
snowing. It only lasted a couple minutes and did not amount to
anything, but it was snow.


>
> Lunch today will be determined in a few hours.Â* Might start with my 2
> last hot dogs w/onions.


I have some leftover black bean soup. It's pretty thick. I think I will
poach a couple eggs, call the soup refried beans and have some heuvos
rancheros.

On Thursday, April 1, 2021 at 12:12:04 PM UTC-4, Dave Smith wrote:
> On 2021-04-01 10:56 a.m., Gary wrote:
> > It's getting colder as today progresses. Good time to make another
> > crockpot of chicken/vegetable stock.
> Colder? A couple minutes ago I looked out the window and it was
> snowing. It only lasted a couple minutes and did not amount to
> anything, but it was snow.

Just a little April Fool's prank. We've got some coming at us,
but I think it'll peter out before it gets here.

I always plan on the last snow of the year being some time in April.
It rarely disappoints. Although I think we got a little bit last May.

Cindy Hamilton

On 4/1/2021 11:05 AM, Cindy Hamilton wrote:
> I might get a slice of pepperoni pizza instead.
>
> Cindy Hamilton
>
Oh come on now Hammy, you and I both know you'll
be having more than one slice.

--
The real Bruce can eat shit and die.

On Thursday, April 1, 2021 at 1:49:03 PM UTC-4, Bruce wrote:
> On 4/1/2021 11:05 AM, Cindy Hamilton wrote:
> > I might get a slice of pepperoni pizza instead.
> >
> > Cindy Hamilton
> >
> Oh come on now Hammy, you and I both know you'll
> be having more than one slice.

No, I ended up with the salmon, Brussels sprouts, and green beans.
Ate half of it; saved half for tomorrow.

Cindy Hamilton

On Thu, 1 Apr 2021 11:05:10 -0700 (PDT), Cindy Hamilton
> wrote:

>On Thursday, April 1, 2021 at 1:49:03 PM UTC-4, Bruce wrote:
>> On 4/1/2021 11:05 AM, Cindy Hamilton wrote:
>> > I might get a slice of pepperoni pizza instead.
>> >
>> > Cindy Hamilton
>> >
>> Oh come on now Hammy, you and I both know you'll
>> be having more than one slice.
>
>No, I ended up with the salmon, Brussels sprouts, and green beans.
>Ate half of it; saved half for tomorrow.

I think we can agree that when Bruce calls you Hammy, it's not the
real Bruce.

--
The real Bruce posts with uni-berlin.de - individual.net

On Thu, 1 Apr 2021 10:56:57 -0400, Gary wrote:

> Makes about 4 pints of stock. That's all I need at any one time.

You mean 128 tablespoons?

Please just say a half gallon, Or even "2 quarts" is 50% better.

Any time I see "8 Pints", "4 tablespoon", or "3 teaspoons" (etc...)
in a recipe, I automatically assume the writer is an idiot and
discredit the recipe.

Had you been writing a recipe for canning or preserving, then "4
pint JARS" would have been OK (but you'd make a little more so you
don't fall short on the fourth).

-sw

On Thursday, April 1, 2021 at 2:23:03 PM UTC-4, Bruce wrote:
> On Thu, 1 Apr 2021 11:05:10 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Thursday, April 1, 2021 at 1:49:03 PM UTC-4, Bruce wrote:
> >> On 4/1/2021 11:05 AM, Cindy Hamilton wrote:
> >> > I might get a slice of pepperoni pizza instead.
> >> >
> >> > Cindy Hamilton
> >> >
> >> Oh come on now Hammy, you and I both know you'll
> >> be having more than one slice.
> >
> >No, I ended up with the salmon, Brussels sprouts, and green beans.
> >Ate half of it; saved half for tomorrow.
> I think we can agree that when Bruce calls you Hammy, it's not the
> real Bruce.

Sorry. I probably should have addressed him as "Bruce" or NotBruce or
Not_a_Reasonable_Facsimile_of_Bruce or something.

Cindy Hamilton

On Thursday, April 1, 2021 at 2:33:01 PM UTC-4, Sqwertz wrote:
> On Thu, 1 Apr 2021 10:56:57 -0400, Gary wrote:
>
> > Makes about 4 pints of stock. That's all I need at any one time.
> You mean 128 tablespoons?
>
> Please just say a half gallon, Or even "2 quarts" is 50% better.
>
> Any time I see "8 Pints", "4 tablespoon", or "3 teaspoons" (etc...)
> in a recipe, I automatically assume the writer is an idiot and
> discredit the recipe.

You're right. We should go metric and put all that stuff behind us.

Cindy Hamilton

Bruce wrote:
> On Thu, 1 Apr 2021 11:05:10 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Thursday, April 1, 2021 at 1:49:03 PM UTC-4, Bruce wrote:
>>> On 4/1/2021 11:05 AM, Cindy Hamilton wrote:
>>>> I might get a slice of pepperoni pizza instead.
>>>>
>>>> Cindy Hamilton
>>>>
>>> Oh come on now Hammy, you and I both know you'll
>>> be having more than one slice.
>>
>> No, I ended up with the salmon, Brussels sprouts, and green beans.
>> Ate half of it; saved half for tomorrow.
>
> I think we can agree that when Bruce calls you Hammy, it's not the
> real Bruce.

Don't worry master, there's plenty of fumes for both you and your
impostor to share ... Happy sniffing!

On Thu, 1 Apr 2021 12:02:26 -0700 (PDT), Cindy Hamilton
> wrote:

>On Thursday, April 1, 2021 at 2:23:03 PM UTC-4, Bruce wrote:
>> On Thu, 1 Apr 2021 11:05:10 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Thursday, April 1, 2021 at 1:49:03 PM UTC-4, Bruce wrote:
>> >> On 4/1/2021 11:05 AM, Cindy Hamilton wrote:
>> >> > I might get a slice of pepperoni pizza instead.
>> >> >
>> >> > Cindy Hamilton
>> >> >
>> >> Oh come on now Hammy, you and I both know you'll
>> >> be having more than one slice.
>> >
>> >No, I ended up with the salmon, Brussels sprouts, and green beans.
>> >Ate half of it; saved half for tomorrow.
>> I think we can agree that when Bruce calls you Hammy, it's not the
>> real Bruce.
>
>Sorry. I probably should have addressed him as "Bruce" or NotBruce or
>Not_a_Reasonable_Facsimile_of_Bruce or something.

I wanted to make sure you didn't think I said that, just in case.

--
The real Bruce posts with uni-berlin.de - individual.net

Sqwertz wrote:
> On Thu, 1 Apr 2021 10:56:57 -0400, Gary wrote:
>
>> Makes about 4 pints of stock. That's all I need at any one time.
>
> You mean 128 tablespoons?
>
> Please just say a half gallon, Or even "2 quarts" is 50% better.
>
> Any time I see "8 Pints", "4 tablespoon", or "3 teaspoons" (etc...)
> in a recipe, I automatically assume the writer is an idiot and
> discredit the recipe.
>
> Had you been writing a recipe for canning or preserving, then "4
> pint JARS" would have been OK (but you'd make a little more so you
> don't fall short on the fourth).
>
> -sw
>

I used to think Popeye was the most pedantic of them all

Cindy Hamilton wrote:
> On Thursday, April 1, 2021 at 2:23:03 PM UTC-4, Bruce wrote:
>> On Thu, 1 Apr 2021 11:05:10 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>>> On Thursday, April 1, 2021 at 1:49:03 PM UTC-4, Bruce wrote:
>>>> On 4/1/2021 11:05 AM, Cindy Hamilton wrote:
>>>>> I might get a slice of pepperoni pizza instead.
>>>>>
>>>>> Cindy Hamilton
>>>>>
>>>> Oh come on now Hammy, you and I both know you'll
>>>> be having more than one slice.
>>>
>>> No, I ended up with the salmon, Brussels sprouts, and green beans.
>>> Ate half of it; saved half for tomorrow.
>> I think we can agree that when Bruce calls you Hammy, it's not the
>> real Bruce.
>
> Sorry. I probably should have addressed him as "Bruce" or NotBruce or
> Not_a_Reasonable_Facsimile_of_Bruce or something.
>
> Cindy Hamilton
>

Or Pseudo master druce.

On 4/1/2021 12:40 PM, Cindy Hamilton wrote:
> On Thursday, April 1, 2021 at 12:12:04 PM UTC-4, Dave Smith wrote:
>> On 2021-04-01 10:56 a.m., Gary wrote:
>>> It's getting colder as today progresses. Good time to make another
>>> crockpot of chicken/vegetable stock.
>> Colder? A couple minutes ago I looked out the window and it was
>> snowing. It only lasted a couple minutes and did not amount to
>> anything, but it was snow.
>
> Just a little April Fool's prank. We've got some coming at us,
> but I think it'll peter out before it gets here.
>
> I always plan on the last snow of the year being some time in April.
> It rarely disappoints. Although I think we got a little bit last May.
>
> Cindy Hamilton
>

Had off work one year with the April Fools blizzard. As for May, only a
couple of inches but had snow on Mother's Day one year.

On 4/1/2021 3:03 PM, Cindy Hamilton wrote:
> On Thursday, April 1, 2021 at 2:33:01 PM UTC-4, Sqwertz wrote:
>> On Thu, 1 Apr 2021 10:56:57 -0400, Gary wrote:
>>
>>> Makes about 4 pints of stock. That's all I need at any one time.
>> You mean 128 tablespoons?
>>
>> Please just say a half gallon, Or even "2 quarts" is 50% better.
>>
>> Any time I see "8 Pints", "4 tablespoon", or "3 teaspoons" (etc...)
>> in a recipe, I automatically assume the writer is an idiot and
>> discredit the recipe.
>
> You're right. We should go metric and put all that stuff behind us.
>
> Cindy Hamilton
>

I go along with that. I have a scale that works with the KA mixer.
Just dump in the required weight and dump.I've converted a couple of
recipes I use often.

On 4/1/2021 Cindy Hamilton wrote:
> I might get a slice of pepperoni pizza instead.
>
> Cindy Hamilton

Didn't know what to make for dinner so she said find something. I
opened the freezer and right in front was a rectangular pepperoni
pizza, the last one from a 3 pack. That'll be dinner, I'll doctor it
with provolone. The one thing bad about living rural remote is that
there are no food joints, not even a buger or pizza joint. The
closest Pizza Hut is 30 minutes away, the closest mystery meat buger
joint is 45 minutes away, a disgusting McD clown joint.

On Thu, 01 Apr 2021 16:05:59 -0400, Sheldon Martin >
wrote:

>On 4/1/2021 Cindy Hamilton wrote:
>> I might get a slice of pepperoni pizza instead.
>>
>> Cindy Hamilton
>
>Didn't know what to make for dinner so she said find something. I
>opened the freezer and right in front was a rectangular pepperoni
>pizza, the last one from a 3 pack. That'll be dinner, I'll doctor it
>with provolone. The one thing bad about living rural remote is that
>there are no food joints, not even a buger or pizza joint. The
>closest Pizza Hut is 30 minutes away, the closest mystery meat buger
>joint is 45 minutes away, a disgusting McD clown joint.

I know what you mean. Nobody delivers food here. If you'd go and get
takeaway, you'd be gone for an hour. Supermarket the same. I'm hoping
for food delivery by drone.

--
The real Bruce posts with uni-berlin.de - individual.net

On Fri, 02 Apr 2021 06:15:20 +1100, Bruce >
wrote:

>On Thu, 1 Apr 2021 12:02:26 -0700 (PDT), Cindy Hamilton
> wrote:
>
>>On Thursday, April 1, 2021 at 2:23:03 PM UTC-4, Bruce wrote:
>>> On Thu, 1 Apr 2021 11:05:10 -0700 (PDT), Cindy Hamilton
>>> > wrote:
>>>
>>> >On Thursday, April 1, 2021 at 1:49:03 PM UTC-4, Bruce wrote:
>>> >> On 4/1/2021 11:05 AM, Cindy Hamilton wrote:
>>> >> > I might get a slice of pepperoni pizza instead.
>>> >> >
>>> >> > Cindy Hamilton
>>> >> >
>>> >> Oh come on now Hammy, you and I both know you'll
>>> >> be having more than one slice.
>>> >
>>> >No, I ended up with the salmon, Brussels sprouts, and green beans.
>>> >Ate half of it; saved half for tomorrow.
>>> I think we can agree that when Bruce calls you Hammy, it's not the
>>> real Bruce.
>>
>>Sorry. I probably should have addressed him as "Bruce" or NotBruce or
>>Not_a_Reasonable_Facsimile_of_Bruce or something.
>
>I wanted to make sure you didn't think I said that, just in case.

lol.

On Fri, 02 Apr 2021 07:37:32 +1100, Allan Rogers >
wrote:

>On Fri, 02 Apr 2021 06:15:20 +1100, Bruce >
>wrote:
>
>>On Thu, 1 Apr 2021 12:02:26 -0700 (PDT), Cindy Hamilton
> wrote:
>>
>>>On Thursday, April 1, 2021 at 2:23:03 PM UTC-4, Bruce wrote:
>>>> On Thu, 1 Apr 2021 11:05:10 -0700 (PDT), Cindy Hamilton
>>>> > wrote:
>>>>
>>>> >On Thursday, April 1, 2021 at 1:49:03 PM UTC-4, Bruce wrote:
>>>> >> On 4/1/2021 11:05 AM, Cindy Hamilton wrote:
>>>> >> > I might get a slice of pepperoni pizza instead.
>>>> >> >
>>>> >> > Cindy Hamilton
>>>> >> >
>>>> >> Oh come on now Hammy, you and I both know you'll
>>>> >> be having more than one slice.
>>>> >
>>>> >No, I ended up with the salmon, Brussels sprouts, and green beans.
>>>> >Ate half of it; saved half for tomorrow.
>>>> I think we can agree that when Bruce calls you Hammy, it's not the
>>>> real Bruce.
>>>
>>>Sorry. I probably should have addressed him as "Bruce" or NotBruce or
>>>Not_a_Reasonable_Facsimile_of_Bruce or something.
>>
>>I wanted to make sure you didn't think I said that, just in case.
>
>lol.

lol indeed! lol

--
The real Bruce sniffs with uni-berlin.de - individual.net

On 2021-04-01 1:03 p.m., Cindy Hamilton wrote:
> On Thursday, April 1, 2021 at 2:33:01 PM UTC-4, Sqwertz wrote:
>> On Thu, 1 Apr 2021 10:56:57 -0400, Gary wrote:
>>
>>> Makes about 4 pints of stock. That's all I need at any one time.
>> You mean 128 tablespoons?
>>
>> Please just say a half gallon, Or even "2 quarts" is 50% better.
>>
>> Any time I see "8 Pints", "4 tablespoon", or "3 teaspoons" (etc...)
>> in a recipe, I automatically assume the writer is an idiot and
>> discredit the recipe.
>
> You're right. We should go metric and put all that stuff behind us.
>
> Cindy Hamilton
>
I have. Makes baking 10 times easier:-)

On Thu, 1 Apr 2021 10:56:57 -0400, Gary wrote:

> Also just started 1 pound of ground hot breakfast sausage. Rather than
> make many individual patties, I just press it all into a 10" skillet to
> make one large patty. Once flipped and cooked, cut as desired.

The Lazy ******* TIAD Method.

Sausage browns much better when it's in patties (or crumbles)
More moisture and fat is released and the sides can get crispy.
Otherwise the steam gets trapped under that big 10" patty and you've
got a big gray, hard cow patty.

Would you stamp out hamburgers from a big sheet of cooked ground
beef? (yes, you would).

Simply cut the roll with a sharp knife at 3/4" intervals and smoosh
to desired thickness right in the pan. I've actually taken to
buying these most often.

https://www.heb.com/product-detail/s...atties/1891378

1.7lbs for $3.89. Great for making breakfast sandwiches with those
frozen biscuit pucks.

There is a reason for most of our "long cuts" we take in the kitchen
when cooking good food. But you cook and eat for sustenance while
some of go the extra "mile" (20 seconds) to make more enjoyable.

> Lunch today will be determined in a few hours. Might start with my 2
> last hot dogs w/onions.

Will you boil or microwave them? Mine go in the toaster oven on
full blast until they split.

-sw

On Thu, 1 Apr 2021 12:03:25 -0700 (PDT), Cindy Hamilton wrote:

> On Thursday, April 1, 2021 at 2:33:01 PM UTC-4, Sqwertz wrote:
>> On Thu, 1 Apr 2021 10:56:57 -0400, Gary wrote:
>>
>>> Makes about 4 pints of stock. That's all I need at any one time.
>> You mean 128 tablespoons?
>>
>> Please just say a half gallon, Or even "2 quarts" is 50% better.
>>
>> Any time I see "8 Pints", "4 tablespoon", or "3 teaspoons" (etc...)
>> in a recipe, I automatically assume the writer is an idiot and
>> discredit the recipe.
>
> You're right. We should go metric and put all that stuff behind us.

Yeah, we tried that in the 70's and again in the 80's during gas
rationings. Gas prices dropped from $2.20/gallon to $.99/liter!
Hurray!

-sw

On 4/1/2021 3:03 PM, Cindy Hamilton wrote:
> On Thursday, April 1, 2021 at 2:33:01 PM UTC-4, Sqwertz wrote:
>> On Thu, 1 Apr 2021 10:56:57 -0400, Gary wrote:
>>
>>> Makes about 4 pints of stock. That's all I need at any one time.
>> You mean 128 tablespoons?
>>
>> Please just say a half gallon, Or even "2 quarts" is 50% better.
>>
>> Any time I see "8 Pints", "4 tablespoon", or "3 teaspoons" (etc...)
>> in a recipe, I automatically assume the writer is an idiot and
>> discredit the recipe.
>
> You're right. We should go metric and put all that stuff behind us.
>
> Cindy Hamilton

Gross, metric.

On 4/1/2021 8:15 PM, Sqwertz wrote:
> On Thu, 1 Apr 2021 10:56:57 -0400, Gary wrote:
>
>> Also just started 1 pound of ground hot breakfast sausage. Rather than
>> make many individual patties, I just press it all into a 10" skillet to
>> make one large patty. Once flipped and cooked, cut as desired.
>
> The Lazy ******* TIAD Method.
>
It doesn't make a lot of sense to me.

> Sausage browns much better when it's in patties (or crumbles)
> More moisture and fat is released and the sides can get crispy.
> Otherwise the steam gets trapped under that big 10" patty and you've
> got a big gray, hard cow patty.
>
LOL I'm surprised he hasn't found the right pan to cook the entire
thing in the microwave.

> There is a reason for most of our "long cuts" we take in the kitchen
> when cooking good food. But you cook and eat for sustenance while
> some of go the extra "mile" (20 seconds) to make more enjoyable.
>
>> Lunch today will be determined in a few hours. Might start with my 2
>> last hot dogs w/onions.
>
> Will you boil or microwave them? Mine go in the toaster oven on
> full blast until they split.
>
I'm pretty sure he's the Microwave King. He microwaves large russet
potatoes and calls them "baked" when we all know they're actually
steamed. I think he's a 'Ballpark franks' kinda guy. According to the
ads, they "plump when you cook 'em". In the microwave. Heh.

I can't get terribly excited about hotdogs. There are some brands that
taste better than others.

I like them cooked on the grill alongside hamburgers. I wouldn't mash
one huge hamburger patty like he describes doing with sausage and cook
it on the grill then cut it up. I wouldn't do that with ground beef in
a skillet on the stovetop, either.

He's kind of nutty.

Jill

On 4/1/2021 2:32 PM, Sqwertz wrote:
> On Thu, 1 Apr 2021 10:56:57 -0400, Gary wrote:
>
>> Makes about 4 pints of stock. That's all I need at any one time.
>
> You mean 128 tablespoons?
>
> Please just say a half gallon, Or even "2 quarts" is 50% better.
>
> Any time I see "8 Pints", "4 tablespoon", or "3 teaspoons" (etc...)
> in a recipe, I automatically assume the writer is an idiot and
> discredit the recipe.
>
> Had you been writing a recipe for canning or preserving, then "4
> pint JARS" would have been OK (but you'd make a little more so you
> don't fall short on the fourth).
>
> -sw


Tomato, tomato

Could have said 16 gills of stock to make it more interesting.

On 4/1/2021 9:00 PM, Michael Trew wrote:
> On 4/1/2021 2:32 PM, Sqwertz wrote:
>> On Thu, 1 Apr 2021 10:56:57 -0400, Gary wrote:
>>
>>> Â* Makes about 4 pints of stock. That's all I need at any one time.
>>
>> You mean 128 tablespoons?
>>
>> Please just say a half gallon, Or even "2 quarts" is 50% better.
>>
>> Any time I see "8 Pints", "4 tablespoon", or "3 teaspoons" (etc...)
>> in aÂ* recipe, I automatically assume the writer is an idiot and
>> discredit the recipe.
>>
>> Had you been writing a recipe for canning or preserving, then "4
>> pint JARS" would have been OK (but you'd make a little more so you
>> don't fall short on the fourth).
>>
>> -sw
>
>
> Tomato, tomato
>
> Could have said 16 gills of stock to make it more interesting.

Chickens don't have gills.

Jill

On Thu, 01 Apr 2021 20:39:59 -0400, Michael Trew >
wrote:

>On 4/1/2021 3:03 PM, Cindy Hamilton wrote:
>> On Thursday, April 1, 2021 at 2:33:01 PM UTC-4, Sqwertz wrote:
>>> On Thu, 1 Apr 2021 10:56:57 -0400, Gary wrote:
>>>
>>>> Makes about 4 pints of stock. That's all I need at any one time.
>>> You mean 128 tablespoons?
>>>
>>> Please just say a half gallon, Or even "2 quarts" is 50% better.
>>>
>>> Any time I see "8 Pints", "4 tablespoon", or "3 teaspoons" (etc...)
>>> in a recipe, I automatically assume the writer is an idiot and
>>> discredit the recipe.
>>
>> You're right. We should go metric and put all that stuff behind us.
>>
>> Cindy Hamilton
>
>Gross, metric.

Grams, yumm!

--
The real Dr. Bruce posts with uni-berlin.de - individual.net

On Thu, 1 Apr 2021 19:18:47 -0500, Sqwertz >
wrote:

>On Thu, 1 Apr 2021 12:03:25 -0700 (PDT), Cindy Hamilton wrote:
>
>> On Thursday, April 1, 2021 at 2:33:01 PM UTC-4, Sqwertz wrote:
>>> On Thu, 1 Apr 2021 10:56:57 -0400, Gary wrote:
>>>
>>>> Makes about 4 pints of stock. That's all I need at any one time.
>>> You mean 128 tablespoons?
>>>
>>> Please just say a half gallon, Or even "2 quarts" is 50% better.
>>>
>>> Any time I see "8 Pints", "4 tablespoon", or "3 teaspoons" (etc...)
>>> in a recipe, I automatically assume the writer is an idiot and
>>> discredit the recipe.
>>
>> You're right. We should go metric and put all that stuff behind us.
>
>Yeah, we tried that in the 70's and again in the 80's during gas
>rationings. Gas prices dropped from $2.20/gallon to $.99/liter!
>Hurray!

Well, that's a logical urban story/excuse not to use a rational system
of measurements.

--
The real Bruce sniffs with uni-berlin.de - individual.net

On Thu, 01 Apr 2021 20:39:59 -0400, Michael Trew >
wrote:

>On 4/1/2021 3:03 PM, Cindy Hamilton wrote:
>> On Thursday, April 1, 2021 at 2:33:01 PM UTC-4, Sqwertz wrote:
>>> On Thu, 1 Apr 2021 10:56:57 -0400, Gary wrote:
>>>
>>>> Makes about 4 pints of stock. That's all I need at any one time.
>>> You mean 128 tablespoons?
>>>
>>> Please just say a half gallon, Or even "2 quarts" is 50% better.
>>>
>>> Any time I see "8 Pints", "4 tablespoon", or "3 teaspoons" (etc...)
>>> in a recipe, I automatically assume the writer is an idiot and
>>> discredit the recipe.
>>
>> You're right. We should go metric and put all that stuff behind us.
>>
>> Cindy Hamilton
>
>Gross, metric.

Yes. Why use a system that's easy to understand, logical and
consistent when you can stick to an outdated system that has no
consistency at all? Goddamn it, I want my pennyweights, foot pounds,
hogsheads and gallons!

--
The real Bruce sniffs with uni-berlin.de - individual.net

On Thu, 1 Apr 2021 21:11:40 -0400, jmcquown >
wrote:

>On 4/1/2021 9:00 PM, Michael Trew wrote:
>> On 4/1/2021 2:32 PM, Sqwertz wrote:
>>> On Thu, 1 Apr 2021 10:56:57 -0400, Gary wrote:
>>>
>>>> * Makes about 4 pints of stock. That's all I need at any one time.
>>>
>>> You mean 128 tablespoons?
>>>
>>> Please just say a half gallon, Or even "2 quarts" is 50% better.
>>>
>>> Any time I see "8 Pints", "4 tablespoon", or "3 teaspoons" (etc...)
>>> in a* recipe, I automatically assume the writer is an idiot and
>>> discredit the recipe.
>>>
>>> Had you been writing a recipe for canning or preserving, then "4
>>> pint JARS" would have been OK (but you'd make a little more so you
>>> don't fall short on the fourth).
>>>
>>> -sw
>>
>>
>> Tomato, tomato
>>
>> Could have said 16 gills of stock to make it more interesting.
>
>Chickens don't have gills.

Maybe there's a Gill who has chickens?

--
The real Dr. Bruce posts with uni-berlin.de - individual.net

On Thu, 1 Apr 2021 16:22:40 -0600, Graham wrote:

> On 2021-04-01 1:03 p.m., Cindy Hamilton wrote:
>> On Thursday, April 1, 2021 at 2:33:01 PM UTC-4, Sqwertz wrote:
>>> On Thu, 1 Apr 2021 10:56:57 -0400, Gary wrote:
>>>
>>>> Makes about 4 pints of stock. That's all I need at any one time.
>>> You mean 128 tablespoons?
>>>
>>> Please just say a half gallon, Or even "2 quarts" is 50% better.
>>>
>>> Any time I see "8 Pints", "4 tablespoon", or "3 teaspoons" (etc...)
>>> in a recipe, I automatically assume the writer is an idiot and
>>> discredit the recipe.
>>
>> You're right. We should go metric and put all that stuff behind us.
>>
>> Cindy Hamilton
>>
> I have. Makes baking 10 times easier:-)

It makes kitchen MATH easier. And allows for differences in grain
sizes when measures in grams instead of teaspoons and 1/4cups.

I may start measuring comparing my flour measures in cups vs grams.
Bah **** that. I always use grams unless it comes already measured
in a Betty Crocker box.

But imagine measuring something like shortening (we don't have to
iomagine, shoudl we?)

1/2 cup of shorting vs just tearing off piece of wax paper and
glooping a few sponfulls onto the scale. **** that scraping and
washing Crisco out of small measuring cup. You just scrape the wax
paper off and throw it away.

And things like corn syrup can be added right to the mixing bowl on
the scale rather than into a measuring cup first, then scraping and
dumping into another bowl (then having to clean the stciky-assed
measuring cup and rubber spatula).

Oh, and then there's the "heaping tablespoon" <sigh>. I don't know
you spoiled Americans can deal with all that!

That's it. I just convinced myself! Cups should only be used for
drinking!

Bruce wrote:
> On Thu, 1 Apr 2021 12:02:26 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Thursday, April 1, 2021 at 2:23:03 PM UTC-4, Bruce wrote:
>>> On Thu, 1 Apr 2021 11:05:10 -0700 (PDT), Cindy Hamilton
>>> > wrote:
>>>
>>>> On Thursday, April 1, 2021 at 1:49:03 PM UTC-4, Bruce wrote:
>>>>> On 4/1/2021 11:05 AM, Cindy Hamilton wrote:
>>>>>> I might get a slice of pepperoni pizza instead.
>>>>>>
>>>>>> Cindy Hamilton
>>>>>>
>>>>> Oh come on now Hammy, you and I both know you'll
>>>>> be having more than one slice.
>>>>
>>>> No, I ended up with the salmon, Brussels sprouts, and green beans.
>>>> Ate half of it; saved half for tomorrow.
>>> I think we can agree that when Bruce calls you Hammy, it's not the
>>> real Bruce.
>>
>> Sorry. I probably should have addressed him as "Bruce" or NotBruce or
>> Not_a_Reasonable_Facsimile_of_Bruce or something.
>
> I wanted to make sure you didn't think I said that, just in case.
>

It's an easy mistake to make. There are a multitude of druces here,
but only one who is a MASTER butt sniffer. The rest just don't
measure up.

Bruce wrote:
> On Fri, 02 Apr 2021 07:37:32 +1100, Allan Rogers >
> wrote:
>
>> On Fri, 02 Apr 2021 06:15:20 +1100, Bruce >
>> wrote:
>>
>>> On Thu, 1 Apr 2021 12:02:26 -0700 (PDT), Cindy Hamilton
>>> > wrote:
>>>
>>>> On Thursday, April 1, 2021 at 2:23:03 PM UTC-4, Bruce wrote:
>>>>> On Thu, 1 Apr 2021 11:05:10 -0700 (PDT), Cindy Hamilton
>>>>> > wrote:
>>>>>
>>>>>> On Thursday, April 1, 2021 at 1:49:03 PM UTC-4, Bruce wrote:
>>>>>>> On 4/1/2021 11:05 AM, Cindy Hamilton wrote:
>>>>>>>> I might get a slice of pepperoni pizza instead.
>>>>>>>>
>>>>>>>> Cindy Hamilton
>>>>>>>>
>>>>>>> Oh come on now Hammy, you and I both know you'll
>>>>>>> be having more than one slice.
>>>>>>
>>>>>> No, I ended up with the salmon, Brussels sprouts, and green beans.
>>>>>> Ate half of it; saved half for tomorrow.
>>>>> I think we can agree that when Bruce calls you Hammy, it's not the
>>>>> real Bruce.
>>>>
>>>> Sorry. I probably should have addressed him as "Bruce" or NotBruce or
>>>> Not_a_Reasonable_Facsimile_of_Bruce or something.
>>>
>>> I wanted to make sure you didn't think I said that, just in case.
>>
>> lol.
>
> lol indeed! lol
>

Hahahahaha.

He should put that in his "real" druce signature.

On Thu, 01 Apr 2021 21:00:15 -0400, Michael Trew wrote:

> On 4/1/2021 2:32 PM, Sqwertz wrote:
>> On Thu, 1 Apr 2021 10:56:57 -0400, Gary wrote:
>>
>>> Makes about 4 pints of stock. That's all I need at any one time.
>>
>> You mean 128 tablespoons?
>>
>> Please just say a half gallon, Or even "2 quarts" is 50% better.
>>
>> Any time I see "8 Pints", "4 tablespoon", or "3 teaspoons" (etc...)
>> in a recipe, I automatically assume the writer is an idiot and
>> discredit the recipe.
>>
>> Had you been writing a recipe for canning or preserving, then "4
>> pint JARS" would have been OK (but you'd make a little more so you
>> don't fall short on the fourth).
>
> Tomato, tomato

No, it's not at all. It's like saying "Weigh out 3, 5 grams piles o
salt and add to the batter. ratehr than 16 grams and add that to
teh batter.

And then the cisaulzation aspect (most of all for me). What does 4
pints look like in volume of water in a container?

Now picture a half gallon. It's a big milk carton on half of
plastic gallon jug (or I think they use bags in Canada?). Its' much
easer to visualize larger quantities than several smaller ones.
visualize.

My neighbor just knocked on the door and asked me if I needed
anything from the store. I told him 9 cups of Mickeys Big Mouth. He
didn't flinch and said "Gotcha!". We've never fetched each other
beers before, and the store only carry 40oz, 64oz, and 6 x 12oz
bottles. So place your bets....

-sw

On 4/1/2021 8:15 PM, Sqwertz wrote:
> On Thu, 1 Apr 2021 10:56:57 -0400, Gary wrote:
>
>> Also just started 1 pound of ground hot breakfast sausage. Rather than
>> make many individual patties, I just press it all into a 10" skillet to
>> make one large patty. Once flipped and cooked, cut as desired.
>
> The Lazy ******* TIAD Method.
>
> Sausage browns much better when it's in patties (or crumbles)
> More moisture and fat is released and the sides can get crispy.
> Otherwise the steam gets trapped under that big 10" patty and you've
> got a big gray, hard cow patty.
>
> Would you stamp out hamburgers from a big sheet of cooked ground
> beef? (yes, you would).
>
> Simply cut the roll with a sharp knife at 3/4" intervals and smoosh
> to desired thickness right in the pan. I've actually taken to
> buying these most often.
>
> https://www.heb.com/product-detail/s...atties/1891378
>
> 1.7lbs for $3.89. Great for making breakfast sandwiches with those
> frozen biscuit pucks.

Pretty cheap.

I buy the big chub of Jimmy Dean from BJs. Day one I put it in the
freezer to firm it up. Then, using the marks on the package, cut seven
slices. From there, I score the rest of the cuts and divide it into two
and freeze. I cook the seven slices, eat three for breakfast and put
the rest away for the next day or two. Nuke them 30 seconds. One day
I'll use a couple for a fried egg sandwich on English muffin.

Take out another section as needed. Partly defrost so it can be easily cut.

$6.99 for 32 oz but often on sale for $5.49

On 4/1/2021 8:39 PM, Michael Trew wrote:
> On 4/1/2021 3:03 PM, Cindy Hamilton wrote:
>> On Thursday, April 1, 2021 at 2:33:01 PM UTC-4, Sqwertz wrote:
>>> On Thu, 1 Apr 2021 10:56:57 -0400, Gary wrote:
>>>
>>>> Makes about 4 pints of stock. That's all I need at any one time.
>>> You mean 128 tablespoons?
>>>
>>> Please just say a half gallon, Or even "2 quarts" is 50% better.
>>>
>>> Any time I see "8 Pints", "4 tablespoon", or "3 teaspoons" (etc...)
>>> in a recipe, I automatically assume the writer is an idiot and
>>> discredit the recipe.
>>
>> You're right.Â* We should go metric and put all that stuff behind us.
>>
>> Cindy Hamilton
>
> Gross, metric.

Try it, you'll like it.

Any cracker can be a gram cracker.

On Thu, 1 Apr 2021 20:47:18 -0500, Hank Rogers >
wrote:

>Bruce wrote:
>> On Fri, 02 Apr 2021 07:37:32 +1100, Allan Rogers >
>> wrote:
>>
>>> On Fri, 02 Apr 2021 06:15:20 +1100, Bruce >
>>> wrote:
>>>
>>>> On Thu, 1 Apr 2021 12:02:26 -0700 (PDT), Cindy Hamilton
>>>> > wrote:
>>>>
>>>>> On Thursday, April 1, 2021 at 2:23:03 PM UTC-4, Bruce wrote:
>>>>>> On Thu, 1 Apr 2021 11:05:10 -0700 (PDT), Cindy Hamilton
>>>>>> > wrote:
>>>>>>
>>>>>>> On Thursday, April 1, 2021 at 1:49:03 PM UTC-4, Bruce wrote:
>>>>>>>> On 4/1/2021 11:05 AM, Cindy Hamilton wrote:
>>>>>>>>> I might get a slice of pepperoni pizza instead.
>>>>>>>>>
>>>>>>>>> Cindy Hamilton
>>>>>>>>>
>>>>>>>> Oh come on now Hammy, you and I both know you'll
>>>>>>>> be having more than one slice.
>>>>>>>
>>>>>>> No, I ended up with the salmon, Brussels sprouts, and green beans.
>>>>>>> Ate half of it; saved half for tomorrow.
>>>>>> I think we can agree that when Bruce calls you Hammy, it's not the
>>>>>> real Bruce.
>>>>>
>>>>> Sorry. I probably should have addressed him as "Bruce" or NotBruce or
>>>>> Not_a_Reasonable_Facsimile_of_Bruce or something.
>>>>
>>>> I wanted to make sure you didn't think I said that, just in case.
>>>
>>> lol.
>>
>> lol indeed! lol
>>
>
>Hahahahaha.
>
>He should put that in his "real" druce signature.

lol

--
The real Dr. Bruce posts with uni-berlin.de - individual.net
>

On 2021-04-01 7:32 p.m., Sqwertz wrote:
> On Thu, 1 Apr 2021 16:22:40 -0600, Graham wrote:
>
>> On 2021-04-01 1:03 p.m., Cindy Hamilton wrote:
>>> On Thursday, April 1, 2021 at 2:33:01 PM UTC-4, Sqwertz wrote:
>>>> On Thu, 1 Apr 2021 10:56:57 -0400, Gary wrote:
>>>>
>>>>> Makes about 4 pints of stock. That's all I need at any one time.
>>>> You mean 128 tablespoons?
>>>>
>>>> Please just say a half gallon, Or even "2 quarts" is 50% better.
>>>>
>>>> Any time I see "8 Pints", "4 tablespoon", or "3 teaspoons" (etc...)
>>>> in a recipe, I automatically assume the writer is an idiot and
>>>> discredit the recipe.
>>>
>>> You're right. We should go metric and put all that stuff behind us.
>>>
>>> Cindy Hamilton
>>>
>> I have. Makes baking 10 times easier:-)
>
> It makes kitchen MATH easier. And allows for differences in grain
> sizes when measures in grams instead of teaspoons and 1/4cups.
>
> I may start measuring comparing my flour measures in cups vs grams.
> Bah **** that.

I already have and posted the results in the bread group:

"I used a 250ml measuring cup as a handy scoop to put the flour into a
bowl on the scale and was astounded when it weighed 175g. A lot of US
recipes use a 4oz/114g equivalence but as many devotees of weighing will
attest, it all depends on how you fill the cup.
That 175g measure equates to 168g for a 236ml US cup.
I then used a whisk to stir up the flour in the bag and spooned the
flour to fill the cup. That weighed 134g (126g US).
No wonder my elderly neighbour complained that she couldn't make decent
pastry as she used volume measure.