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  #1 (permalink)   Report Post  
Pandora
 
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Default [Drunked Pinto beans]

This evening I've tried to cook "Drunked Pinto beans" (Carol's recipe).
They are very good! I used Borlotti beans and 12 oz of Moretti's beer.
I 've put inside bacon, pieces of ham and pieces of pork meat with bones.
I 've boiled the beans and the meat and then I threw the liquid because it
was too much. Then I put the beans in a baked clay pot; I seasoned with some
pepper and I served. Here is the photo.

http://tinypic.com/72bw39.jpg

Thank you, Carol, for the good recipe (I hope I did as you explained in your
recipe).!
Kisses from
Pandora


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Damsel
 
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"Pandora" > said:

> This evening I've tried to cook "Drunked Pinto beans" (Carol's recipe).
> They are very good! I used Borlotti beans and 12 oz of Moretti's beer.
> I 've put inside bacon, pieces of ham and pieces of pork meat with bones.
> I 've boiled the beans and the meat and then I threw the liquid because it
> was too much. Then I put the beans in a baked clay pot; I seasoned with some
> pepper and I served. Here is the photo.
>
> http://tinypic.com/72bw39.jpg


They look very good! You used a lot more meat than I usually do, but how
can that be wrong? I hope you enjoyed the beans!

Carol
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Pandora
 
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"Damsel" > ha scritto nel messaggio
...
> "Pandora" > said:
>
>> This evening I've tried to cook "Drunked Pinto beans" (Carol's recipe).
>> They are very good! I used Borlotti beans and 12 oz of Moretti's beer.
>> I 've put inside bacon, pieces of ham and pieces of pork meat with bones.
>> I 've boiled the beans and the meat and then I threw the liquid because
>> it
>> was too much. Then I put the beans in a baked clay pot; I seasoned with
>> some
>> pepper and I served. Here is the photo.
>>
>> http://tinypic.com/72bw39.jpg

>
> They look very good! You used a lot more meat than I usually do, but how
> can that be wrong? I hope you enjoyed the beans!


Hello Carol! Parents- in -law, uncle, aunt and cousins tasted your beans and
said that are VERY VERY GOOD. I put inside a lot of meat because I love it.
Thank you! Give me other recipes!
Pandora


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Damsel
 
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"Pandora" > said:

> Hello Carol! Parents- in -law, uncle, aunt and cousins tasted your beans and
> said that are VERY VERY GOOD. I put inside a lot of meat because I love it.
> Thank you! Give me other recipes!


Wow! That makes me feel so good!!

Do you want more bean recipes? Desserts? Soups? What type of recipes
would you like to try?

Carol
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Pandora
 
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"Damsel"
> Do you want more bean recipes? Desserts? Soups? What type of recipes
> would you like to try?


I would like to try the famous american fryed chicken ! Have you got a
recipe for this?
Thank you very much.
Pandora




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Damsel
 
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"Pandora" > said:

> I would like to try the famous american fryed chicken ! Have you got a
> recipe for this?


Here's a collection of recipes for brining chicken, coating it, and frying
it. Hag makes fantastic fried chicken!

Carol


* Exported from MasterCook *

Hag's Fried Chicken

Recipe By :Hag
Serving Size : 0 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------*--
20 pieces chicken (20-30)
8 cups poultry brine

Dipping liquid
2 egg
2 cups milk

seasoned flour (20-30 pieces)
3 tablespoons kosher salt
2 teaspoons msg
1 teaspoon pepper
1 teaspoon granulated garlic
1 teaspoon onion powder
4 cups flour
Soak Chicken in brine for 12-24 hours.

Flour the chicken straight from the brine. dip floured
chicken in dipping mix. Re-flour the chicken. * You may
repeat the dip and flouring again for a heavier crust 5.
Rest the chicken in the fridge for 15-20 min.(optional)

Fry chicken in an uncovered deep fat fryer 325-350 F. 5 min
turn, 5 min turn, and a final 10 min. 20 min total frying
time

Drain and place in a lined pan in oven preheated to 200 degrees
F to keep warm while you fry the remainder of

- - - - - - - - - - - - - - - - - - -

NOTES : *Kosher salt is only 2/3 as salty as regular table
salt. to use table salt cut amounts by 1/3.
*Adjust salt in the seasoned flour to taste, I like mine
salty.
*Resting chicken between and after dipping & flouring before
frying makes for a nicer crust that sticks to chicken
better.


* Exported from MasterCook *

Seasoned Flour (for 20-30 pieces of chicken)

Recipe By : Hag
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------*--
4 c. flour
2 Tbsp Kosher salt -- (2 to 3)
2 tsp msg
1 tsp pepper
1 tsp garlic
1 tsp onion powder


- - - - - - - - - - - - - - - - - - -


* Exported from MasterCook *

Brine for Poultry

Recipe By :Hag
Serving Size : 0 Preparation Time :0:00
Categories : sauces/marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------*--
2 cups water
1 Tbsp Kosher salt (or 2 tsp table)
1 1/2 tsp brown sugar
1/2 tsp accent (Msg)
1/8 tsp granulated garlic -- (1/8 to 1/16)
tiny pinch of poultry seasoning

Combine all and mix well. Soak poultry or pork products to
season and make juicy.
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Pandora
 
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"Damsel" > ha scritto nel messaggio
...
> "Pandora" > said:
>
>> I would like to try the famous american fryed chicken ! Have you got a
>> recipe for this?

>
> Here's a collection of recipes for brining chicken, coating it, and frying
> it. Hag makes fantastic fried chicken!
>
> Carol


Thank you Carol! I look at this recipe and then I will ask you something
because I don't understand some ingredients!
Thank you very much!
Pandora


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Damsel
 
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"Pandora" > said:

> "Damsel" > ha scritto nel messaggio
> ...
> > "Pandora" > said:
> >
> >> I would like to try the famous american fryed chicken ! Have you got a
> >> recipe for this?

> >
> > Here's a collection of recipes for brining chicken, coating it, and frying
> > it. Hag makes fantastic fried chicken!
> >
> > Carol

>
> Thank you Carol! I look at this recipe and then I will ask you something
> because I don't understand some ingredients!


Hag lists one ingredient (Accent - MSG) that she uses in everything. I
don't use it if I'm feeding someone besides just Crash and me. A lot of
people are allergic to it. It's a flavor enhancer. If you don't have
monosodium glutamate (MSG) readily available, you can just leave it out.

Carol
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Pandora
 
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"Damsel" > ha scritto nel messaggio
...
> "Pandora" > said:
>
>> "Damsel" > ha scritto nel messaggio
>> ...
>> > "Pandora" > said:
>> >
>> >> I would like to try the famous american fryed chicken ! Have you got
>> >> a
>> >> recipe for this?
>> >
>> > Here's a collection of recipes for brining chicken, coating it, and
>> > frying
>> > it. Hag makes fantastic fried chicken!
>> >
>> > Carol

>>
>> Thank you Carol! I look at this recipe and then I will ask you something
>> because I don't understand some ingredients!

>
> Hag lists one ingredient (Accent - MSG) that she uses in everything. I
> don't use it if I'm feeding someone besides just Crash and me. A lot of
> people are allergic to it. It's a flavor enhancer. If you don't have
> monosodium glutamate (MSG) readily available, you can just leave it out.



Is monosodium glutamate a sort of soup cube?
Cheers
Pandora
>
> Carol



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sf
 
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On Wed, 13 Jul 2005 08:09:09 GMT, Pandora wrote:

>
>
> Is monosodium glutamate a sort of soup cube?


No it looks more like a coarse salt and you can measure it.
http://www.foodingredients.cn/Upload...0144025831.jpg

About MSG
http://www.eufic.org/gb/food/pag/food35/food352.htm
http://www.glutamate.org/



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jmcquown
 
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Pandora wrote:
> "Damsel" > ha scritto nel messaggio
> ...
>> "Pandora" > said:
>>
>>> "Damsel" > ha scritto nel messaggio
>>> ...
>>>> "Pandora" > said:
>>>>
>>>>> I would like to try the famous american fryed chicken ! Have you
>>>>> got a
>>>>> recipe for this?
>>>>
>>>> Here's a collection of recipes for brining chicken, coating it, and
>>>> frying
>>>> it. Hag makes fantastic fried chicken!
>>>>
>>>> Carol
>>>
>>> Thank you Carol! I look at this recipe and then I will ask you
>>> something because I don't understand some ingredients!

>>
>> Hag lists one ingredient (Accent - MSG) that she uses in everything.
>> I don't use it if I'm feeding someone besides just Crash and me. A
>> lot of people are allergic to it. It's a flavor enhancer. If you
>> don't have monosodium glutamate (MSG) readily available, you can
>> just leave it out.

>
>
> Is monosodium glutamate a sort of soup cube?
> Cheers
> Pandora
>>

No, it's sort of like more salt. MSG has a tenderizing effect on meat and
some also feel it enhances the taste. Just leave it out

Jill


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aem
 
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Pandora wrote:
>
> Thank you Carol! I look at this recipe and then I will ask you something
> because I don't understand some ingredients!
> Thank you very much!


This recipe may produce excellent results, which is the most important
thing, but it sounds like you want to learn about "American cooking,"
so you should know that this recipe varies from "traditional" in
several ways. First, brining chicken is a relatively new reaction here
in the U.S. to low quality mass produced chickens. Some people think
that long soaking in salted water improves it. Others think that's
wishful thinking and useless work. Second, using egg in the coating
process is a little unusual. It's probably done here because, third,
using a deep fryer is also unusual. The "traditional" method uses a
big cast iron skillet with enough fat to come more than halfway up on
the chicken pieces. Lard is probably the original fat, and some argue
it makes the tastiest chicken, but many people now use vegetable oil.
Made well, fried chicken deserves its long popularity. Have fun trying
different methods. -aem

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Damsel
 
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"aem" > said:

> Pandora wrote:
> >
> > Thank you Carol! I look at this recipe and then I will ask you something
> > because I don't understand some ingredients!
> > Thank you very much!

>
> This recipe may produce excellent results, which is the most important
> thing, but it sounds like you want to learn about "American cooking,"
> so you should know that this recipe varies from "traditional" in
> several ways. First, brining chicken is a relatively new reaction here
> in the U.S. to low quality mass produced chickens. Some people think
> that long soaking in salted water improves it. Others think that's
> wishful thinking and useless work. Second, using egg in the coating
> process is a little unusual. It's probably done here because, third,
> using a deep fryer is also unusual. The "traditional" method uses a
> big cast iron skillet with enough fat to come more than halfway up on
> the chicken pieces. Lard is probably the original fat, and some argue
> it makes the tastiest chicken, but many people now use vegetable oil.
> Made well, fried chicken deserves its long popularity. Have fun trying
> different methods. -aem


I've only made Hag's chicken once, but I've had it cooked by the Master,
herself, two other times. It's very good. Here's how I make mine:

Combine flour, onion powder, garlic powder, salt, black pepper, celery
seed, and paprika (for color).

Rinse chicken pieces well, coat with flour mixture, and place into hot oil
that's deep enough to go halfway up the side of the largest chicken pieces.
Fry until coating is crisp and chicken meat is opaque and firm. Turn
pieces over and continue frying until completely cooked.

Almost everyone I know puts a cover on the chicken as it's frying. I don't
do this, because the flour mixture always turns to paste when I do.

Carol
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Pandora
 
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"sf" > ha scritto nel messaggio
...
> On Wed, 13 Jul 2005 08:09:09 GMT, Pandora wrote:
>
>>
>>
>> Is monosodium glutamate a sort of soup cube?

>
> No it looks more like a coarse salt and you can measure it.
> http://www.foodingredients.cn/Upload...0144025831.jpg
>
> About MSG
> http://www.eufic.org/gb/food/pag/food35/food352.htm
> http://www.glutamate.org


>Thank you sf, it is very interesting!

In Italy we don't use such a thing.
Cheers
Pandora


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Pandora
 
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Default


"jmcquown" > ha scritto nel messaggio
.. .
> Pandora wrote:
>> "Damsel" > ha scritto nel messaggio
>> ...
>>> "Pandora" > said:
>>>
>>>> "Damsel" > ha scritto nel messaggio
>>>> ...
>>>>> "Pandora" > said:
>>>>>
>>>>>> I would like to try the famous american fryed chicken ! Have you
>>>>>> got a
>>>>>> recipe for this?
>>>>>
>>>>> Here's a collection of recipes for brining chicken, coating it, and
>>>>> frying
>>>>> it. Hag makes fantastic fried chicken!
>>>>>
>>>>> Carol
>>>>
>>>> Thank you Carol! I look at this recipe and then I will ask you
>>>> something because I don't understand some ingredients!
>>>
>>> Hag lists one ingredient (Accent - MSG) that she uses in everything.
>>> I don't use it if I'm feeding someone besides just Crash and me. A
>>> lot of people are allergic to it. It's a flavor enhancer. If you
>>> don't have monosodium glutamate (MSG) readily available, you can
>>> just leave it out.

>>
>>
>> Is monosodium glutamate a sort of soup cube?
>> Cheers
>> Pandora
>>>

> No, it's sort of like more salt. MSG has a tenderizing effect on meat and
> some also feel it enhances the taste. Just leave it out


Also because I shouldn't know where find it!
Thank you, Jill
Pandora




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Pandora
 
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Default


"aem" > ha scritto nel messaggio
ups.com...
>
> Pandora wrote:
>>
>> Thank you Carol! I look at this recipe and then I will ask you something
>> because I don't understand some ingredients!
>> Thank you very much!

>
> This recipe may produce excellent results, which is the most important
> thing, but it sounds like you want to learn about "American cooking,"
> so you should know that this recipe varies from "traditional" in
> several ways. First, brining chicken is a relatively new reaction here
> in the U.S. to low quality mass produced chickens. Some people think
> that long soaking in salted water improves it. Others think that's
> wishful thinking and useless work. Second, using egg in the coating
> process is a little unusual. It's probably done here because, third,
> using a deep fryer is also unusual.


Yes I think that a deep fryer is no good for this recipe because the meat
shouldn't fry, but cook slowly in few fat. In fact the big pieces of chicken
need a long cooking time and if you fry it in too much fat, it roast outside
while the internal remains hlf-cooked.

The "traditional" method uses a
> big cast iron skillet with enough fat to come more than halfway up on
> the chicken pieces. Lard is probably the original fat, and some argue
> it makes the tastiest chicken, but many people now use vegetable oil.
> Made well, fried chicken deserves its long popularity. Have fun trying
> different methods. -aem


Thank you, aem, I will try and then I'll tell you.
An ask: does anyone use breasts of chicken for this recipe?
Thank you
Pandora
>



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Pandora
 
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"Damsel" wrote:
> Rinse chicken pieces well, coat with flour mixture, and place into hot oil
> that's deep enough to go halfway up the side of the largest chicken
> pieces.
> Fry until coating is crisp and chicken meat is opaque and firm. Turn
> pieces over and continue frying until completely cooked.
>
> Almost everyone I know puts a cover on the chicken as it's frying. I
> don't
> do this, because the flour mixture always turns to paste when I do.


It is possible! Now I must try. Then I will tell you )
Thank you for clarifications Carol. You are alwais so kind!
Pandora


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LynneA
 
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"Pandora" > wrote in message
...
>
> "Damsel" wrote:
>> Rinse chicken pieces well, coat with flour mixture, and place into hot
>> oil
>> that's deep enough to go halfway up the side of the largest chicken
>> pieces.
>> Fry until coating is crisp and chicken meat is opaque and firm. Turn
>> pieces over and continue frying until completely cooked.
>>
>> Almost everyone I know puts a cover on the chicken as it's frying. I
>> don't
>> do this, because the flour mixture always turns to paste when I do.

>
> It is possible! Now I must try. Then I will tell you )
> Thank you for clarifications Carol. You are alwais so kind!
> Pandora
>
>


Don't let her fool you Pandora, she's really a big meanie-head
<ducking and running!>

Lynne A, not really but I GOTTA give her a hard time!



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Pandora
 
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Default


"LynneA" > ha scritto nel messaggio
news:1121341700.8132ea4549dbe4a4acd03566eabf4273@b ubbanews...
>
> "Pandora" > wrote in message
> ...
>>
>> "Damsel" wrote:
>>> Rinse chicken pieces well, coat with flour mixture, and place into hot
>>> oil
>>> that's deep enough to go halfway up the side of the largest chicken
>>> pieces.
>>> Fry until coating is crisp and chicken meat is opaque and firm. Turn
>>> pieces over and continue frying until completely cooked.
>>>
>>> Almost everyone I know puts a cover on the chicken as it's frying. I
>>> don't
>>> do this, because the flour mixture always turns to paste when I do.

>>
>> It is possible! Now I must try. Then I will tell you )
>> Thank you for clarifications Carol. You are alwais so kind!
>> Pandora
>>
>>

>
> Don't let her fool you Pandora, she's really a big meanie-head
> <ducking and running!>


Thank you. I will think to this.
Cheers
pandora


  #20 (permalink)   Report Post  
Hal Laurent
 
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"Damsel" > wrote in message
news
> "aem" > said:
>
> Almost everyone I know puts a cover on the chicken as it's frying. I
> don't
> do this, because the flour mixture always turns to paste when I do.


Put the cover on while frying the first side, and leave it off after turning
the chicken pieces.

Hal Laurent
Baltimore




  #21 (permalink)   Report Post  
sf
 
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On Thu, 14 Jul 2005 05:42:10 GMT, Pandora wrote:
>
> >Thank you sf, it is very interesting!

> In Italy we don't use such a thing.


MSG isn't commonly used in American home cooking either. If you have
an Asian grocery - you will probably find it there.
  #22 (permalink)   Report Post  
Pandora
 
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Default


"sf" > ha scritto nel messaggio
...
> On Thu, 14 Jul 2005 05:42:10 GMT, Pandora wrote:
>>
>> >Thank you sf, it is very interesting!

>> In Italy we don't use such a thing.

>
> MSG isn't commonly used in American home cooking either. If you have
> an Asian grocery - you will probably find it there.


Oh! thank you but I think that it isn't indispensable )
Ciao
Pandora


  #23 (permalink)   Report Post  
Victor Sack
 
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Default

Pandora > wrote:

> Is monosodium glutamate a sort of soup cube?


See <http://www.eufic.org/it/food/pag/food35/food352.htm>.

Victor
  #24 (permalink)   Report Post  
sf
 
Posts: n/a
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On Thu, 14 Jul 2005 19:28:41 GMT, Pandora wrote:

>
> "sf" > ha scritto nel messaggio
> ...
> > On Thu, 14 Jul 2005 05:42:10 GMT, Pandora wrote:
> >>
> >> >Thank you sf, it is very interesting!
> >> In Italy we don't use such a thing.

> >
> > MSG isn't commonly used in American home cooking either. If you have
> > an Asian grocery - you will probably find it there.

>
> Oh! thank you but I think that it isn't indispensable )


Not only that, it's the first time I've heard of it added to home made
American fried chicken.
  #25 (permalink)   Report Post  
Damsel
 
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"LynneA" > said:

> Don't let her fool you Pandora, she's really a big meanie-head
> <ducking and running!>
>
> Lynne A, not really but I GOTTA give her a hard time!


THWACK!

Carol


  #26 (permalink)   Report Post  
Damsel
 
Posts: n/a
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"Hal Laurent" > said:

> "Damsel" > wrote in message
> news
> > "aem" > said:
> >
> > Almost everyone I know puts a cover on the chicken as it's frying. I
> > don't
> > do this, because the flour mixture always turns to paste when I do.

>
> Put the cover on while frying the first side, and leave it off after turning
> the chicken pieces.


Thanks, Hal. I'll try this the next time I fry chicken.

Carol
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LynneA
 
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Default


"Pandora" > wrote in message
...
>
> "LynneA" > ha scritto nel messaggio
> news:1121341700.8132ea4549dbe4a4acd03566eabf4273@b ubbanews...


>>>

>>
>> Don't let her fool you Pandora, she's really a big meanie-head
>> <ducking and running!>

>
> Thank you. I will think to this.
> Cheers
> pandora
>


Good, I feel better now that I warned you<LMAO>

Lynne A



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LynneA
 
Posts: n/a
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"Damsel" > wrote in message
...
> "LynneA" > said:
>
>> Don't let her fool you Pandora, she's really a big meanie-head
>> <ducking and running!>
>>
>> Lynne A, not really but I GOTTA give her a hard time!

>
> THWACK!
>
> Carol


Ha! You missed me!

Lynne A



  #29 (permalink)   Report Post  
Damsel
 
Posts: n/a
Default

"LynneA" > said:

> "Pandora" > wrote in message
> ...
> >
> > "LynneA" > ha scritto nel messaggio
> > news:1121341700.8132ea4549dbe4a4acd03566eabf4273@b ubbanews...
> >>
> >> Don't let her fool you Pandora, she's really a big meanie-head
> >> <ducking and running!>

> >
> > Thank you. I will think to this.
> > Cheers
> > pandora

>
> Good, I feel better now that I warned you<LMAO>


Lynne.

Step. Away. From. The. Alcohol.
  #30 (permalink)   Report Post  
Pandora
 
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"Victor Sack" > ha scritto nel messaggio
. ..
> Pandora > wrote:
>
>> Is monosodium glutamate a sort of soup cube?

>
> See <http://www.eufic.org/it/food/pag/food35/food352.htm>.


Thank you Victor!!!!
Pandora




  #31 (permalink)   Report Post  
Pandora
 
Posts: n/a
Default


"sf" > ha scritto nel messaggio
...
> On Thu, 14 Jul 2005 19:28:41 GMT, Pandora wrote:
>
>>
>> "sf" > ha scritto nel messaggio
>> ...
>> > On Thu, 14 Jul 2005 05:42:10 GMT, Pandora wrote:
>> >>
>> >> >Thank you sf, it is very interesting!
>> >> In Italy we don't use such a thing.
>> >
>> > MSG isn't commonly used in American home cooking either. If you have
>> > an Asian grocery - you will probably find it there.

>>
>> Oh! thank you but I think that it isn't indispensable )

>
> Not only that, it's the first time I've heard of it added to home made
> American fried chicken.


)))))))))))
Pandora


  #32 (permalink)   Report Post  
Pandora
 
Posts: n/a
Default


"Damsel" > ha scritto nel messaggio
...
> "LynneA" > said:
>
>> "Pandora" > wrote in message
>> ...
>> >
>> > "LynneA" > ha scritto nel messaggio
>> > news:1121341700.8132ea4549dbe4a4acd03566eabf4273@b ubbanews...
>> >>
>> >> Don't let her fool you Pandora, she's really a big meanie-head
>> >> <ducking and running!>
>> >
>> > Thank you. I will think to this.
>> > Cheers
>> > pandora

>>
>> Good, I feel better now that I warned you<LMAO>


You are so kind!
Bye
Pandora


  #33 (permalink)   Report Post  
LynneA
 
Posts: n/a
Default


"Damsel" > wrote in message
...
> "LynneA" > said:


>>
>> Good, I feel better now that I warned you<LMAO>

>
> Lynne.
>
> Step. Away. From. The. Alcohol.


Ha! I was stone cold sober at the time-you just want Pandora to think I was
in my cups and didn't know whereof I speak. Thinking there may be some beer
in my future today though, it's supposed to top out around 103 today :-((

Lynne A



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LynneA
 
Posts: n/a
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"Pandora" > wrote in message
...
>

\> You are so kind!
> Bye
> Pandora
>
>


Aww shucks, Pandora, thanks<GG>

OB Food-tacos tonight, too hot to do much cooking.

Lynne A



  #35 (permalink)   Report Post  
Damsel
 
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"LynneA" > said:

> OB Food-tacos tonight, too hot to do much cooking.


I can top that. We're having black bean slop. So there!

Carol


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Pandora
 
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"LynneA" > ha scritto nel messaggio
news:1121526838.2b9ab36c04dbc79e94c39bd5266c7d7b@b ubbanews...
>
> "Pandora" > wrote in message
> ...
>>

> \> You are so kind!
>> Bye
>> Pandora
>>
>>

>
> Aww shucks, Pandora, thanks<GG>
>
> OB Food-tacos tonight, too hot to do much cooking.


Tacos! Good! Mexican food! Sometimes I've tried! GOOD!
Cheers
Pandora


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LynneA
 
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"Pandora" > wrote in message
...
>
> "LynneA" > ha scritto nel messaggio
> news:1121526838.2b9ab36c04dbc79e94c39bd5266c7d7b@b ubbanews...
>>>

>>
>> Aww shucks, Pandora, thanks<GG>
>>
>> OB Food-tacos tonight, too hot to do much cooking.

>
> Tacos! Good! Mexican food! Sometimes I've tried! GOOD!
> Cheers
> Pandora
>

Very good, and doesn't heat up the kitchen much at all, which is a definite
bonus on a day like today. They're saying 104 now<grrrr>

Lynne A



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Pandora
 
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"LynneA" > ha scritto nel messaggio
news:1121533688.9c45c571e1efb0bea0e22a7243bddc68@t eranews...
>
> "Pandora" > wrote in message
> ...
>>
>> "LynneA" > ha scritto nel messaggio
>> news:1121526838.2b9ab36c04dbc79e94c39bd5266c7d7b@b ubbanews...
>>>>
>>>
>>> Aww shucks, Pandora, thanks<GG>
>>>
>>> OB Food-tacos tonight, too hot to do much cooking.

>>
>> Tacos! Good! Mexican food! Sometimes I've tried! GOOD!
>> Cheers
>> Pandora
>>

> Very good, and doesn't heat up the kitchen much at all, which is a
> definite bonus on a day like today. They're saying 104 now<grrrr>


Don't tell me!!!! here 30°. VEEERY HOT for me! i've closed all the windows!

Pandora


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LynneA
 
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"Pandora" > wrote in message
...
>
> "LynneA" > ha scritto nel messaggio
> news:1121533688.9c45c571e1efb0bea0e22a7243bddc68@t eranews...
>>
>> "Pandora" > wrote in message
>> ...
>>>
>>> "LynneA" > ha scritto nel messaggio
>>> news:1121526838.2b9ab36c04dbc79e94c39bd5266c7d7b@b ubbanews...
>>>>>
>>>>
>>>> Aww shucks, Pandora, thanks<GG>
>>>>
>>>> OB Food-tacos tonight, too hot to do much cooking.
>>>
>>> Tacos! Good! Mexican food! Sometimes I've tried! GOOD!
>>> Cheers
>>> Pandora
>>>

>> Very good, and doesn't heat up the kitchen much at all, which is a
>> definite bonus on a day like today. They're saying 104 now<grrrr>

>
> Don't tell me!!!! here 30°. VEEERY HOT for me! i've closed all the
> windows!
>
> Pandora


I'd take that in a heartbeat! My converter says that is 86F, much better!
104F equals out to 40C, very bad, yes? My windows are closed too, and air
conditioning is blasting, but I don't know if it's up to the task of keeping
us cool when it's that hot outside!

Lynne A


>



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Pandora
 
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"LynneA" > ha scritto nel messaggio
news:1121534563.35ab44a7a9d16d76998a4055e2bc9685@t eranews...
>
> "Pandora" > wrote in message
> ...
>>
>> "LynneA" > ha scritto nel messaggio
>> news:1121533688.9c45c571e1efb0bea0e22a7243bddc68@t eranews...
>>>
>>> "Pandora" > wrote in message
>>> ...
>>>>
>>>> "LynneA" > ha scritto nel messaggio
>>>> news:1121526838.2b9ab36c04dbc79e94c39bd5266c7d7b@b ubbanews...
>>>>>>
>>>>>
>>>>> Aww shucks, Pandora, thanks<GG>
>>>>>
>>>>> OB Food-tacos tonight, too hot to do much cooking.
>>>>
>>>> Tacos! Good! Mexican food! Sometimes I've tried! GOOD!
>>>> Cheers
>>>> Pandora
>>>>
>>> Very good, and doesn't heat up the kitchen much at all, which is a
>>> definite bonus on a day like today. They're saying 104 now<grrrr>

>>
>> Don't tell me!!!! here 30°. VEEERY HOT for me! i've closed all the
>> windows!
>>
>> Pandora

>
> I'd take that in a heartbeat! My converter says that is 86F, much better!
> 104F equals out to 40C, very bad, yes?


I wouldn't be in your dress!!!!

My windows are closed too, and air
> conditioning is blasting,


Very LOL))))))))))))))))))

but I don't know if it's up to the task of keeping
> us cool when it's that hot outside!


YES! Of course! The important is: don't go outside till it become night.
Now, here, it's 7 PM, I open the windows and I smell the "parfume" of the
wind!
Now I can go to take a cold shower! Just to rifresh my poor hot body ))
Cheers
Pandora


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