Ping Larkin
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From: Jim Thompson on 19 Oct 2009 13:19 On Mon, 19 Oct 2009 10:16:02 -0700, Joerg <invalid(a)invalid.invalid> wrote: >Jim Thompson wrote: >> On Mon, 19 Oct 2009 10:00:35 -0700, Joerg <invalid(a)invalid.invalid> >> wrote: >> >>> krw wrote: >>>> On Sun, 18 Oct 2009 14:11:12 -0700, Joerg <invalid(a)invalid.invalid> >>>> wrote: >>>> >>>>> krw wrote: >>>>>> On Sun, 18 Oct 2009 13:41:57 +0100, Baron >>>>>> <baron.nospam(a)linuxmaniac.nospam.net> wrote: >>> [...] >>> >>>>>>> I must admit that since the brats left the nest, the missus still cooks >>>>>>> for four, so we end up eating half and freezing half for another day. >>>>>>> Very little waste at all nowadays. >>>>>> Except for things like roasts, my wife downsized fairly easily. >>>>>> Packages of chicken or hamburgers ... >>>>> Packages? Euww. >>>> Yes, we don't grow our own chickens. ;-) Hamburgers we buy in >>>> patties because the beef is better than we can buy otherwise and they >>>> cook and hold together better than home made. >>>> >>> Hmm, our experiences are exactly opposite. Also, my wife has her secret >>> recipe of how to spice burgers. >>> >>> >> [snip] >> >> I don't "pre-spice" burgers. What I do occasionally is put cheese >> between two patties and press/seal the edges before grilling... inside >> out cheeseburger ;-) >> > >Pre-spicing is soooo good. We even do it with turkey, sometimes using a >huge injection tool. > >For burgers my wife usually adds in crushed chips, one particular type. >Put in ziplock bag, crush with pin roller until almost down to a powder. I have occasionally used onion soup mix as a "filler" ;-) I prefer Filet Mignon (or Rib Eye) myself ;-) ...Jim Thompson -- | James E.Thompson, CTO | mens | | Analog Innovations, Inc. | et | | Analog/Mixed-Signal ASIC's and Discrete Systems | manus | | Phoenix, Arizona 85048 Skype: Contacts Only | | | Voice:(480)460-2350 Fax: Available upon request | Brass Rat | | E-mail Icon at http://www.analog-innovations.com | 1962 | I love to cook with wine. Sometimes I even put it in the food.
From: Joerg on 19 Oct 2009 13:42 Jim Thompson wrote: > On Mon, 19 Oct 2009 10:16:02 -0700, Joerg <invalid(a)invalid.invalid> > wrote: > >> Jim Thompson wrote: >>> On Mon, 19 Oct 2009 10:00:35 -0700, Joerg <invalid(a)invalid.invalid> >>> wrote: >>> >>>> krw wrote: >>>>> On Sun, 18 Oct 2009 14:11:12 -0700, Joerg <invalid(a)invalid.invalid> >>>>> wrote: >>>>> >>>>>> krw wrote: >>>>>>> On Sun, 18 Oct 2009 13:41:57 +0100, Baron >>>>>>> <baron.nospam(a)linuxmaniac.nospam.net> wrote: >>>> [...] >>>> >>>>>>>> I must admit that since the brats left the nest, the missus still cooks >>>>>>>> for four, so we end up eating half and freezing half for another day. >>>>>>>> Very little waste at all nowadays. >>>>>>> Except for things like roasts, my wife downsized fairly easily. >>>>>>> Packages of chicken or hamburgers ... >>>>>> Packages? Euww. >>>>> Yes, we don't grow our own chickens. ;-) Hamburgers we buy in >>>>> patties because the beef is better than we can buy otherwise and they >>>>> cook and hold together better than home made. >>>>> >>>> Hmm, our experiences are exactly opposite. Also, my wife has her secret >>>> recipe of how to spice burgers. >>>> >>>> >>> [snip] >>> >>> I don't "pre-spice" burgers. What I do occasionally is put cheese >>> between two patties and press/seal the edges before grilling... inside >>> out cheeseburger ;-) >>> >> Pre-spicing is soooo good. We even do it with turkey, sometimes using a >> huge injection tool. >> >> For burgers my wife usually adds in crushed chips, one particular type. >> Put in ziplock bag, crush with pin roller until almost down to a powder. > > I have occasionally used onion soup mix as a "filler" ;-) > Aha, looks like piece by piece we'll get a confession here :-) > I prefer Filet Mignon (or Rib Eye) myself ;-) > Ok, but you sure wouldn't every day. Yesterday we had ribs and bratwurst from the barbie. Yum. -- Regards, Joerg http://www.analogconsultants.com/ "gmail" domain blocked because of excessive spam. Use another domain or send PM.
From: Rich Grise on 19 Oct 2009 16:54 On Mon, 19 Oct 2009 08:31:18 -0700, John Larkin wrote: > On Mon, 19 Oct 2009 09:13:54 +0100, Martin Brown >>Spehro Pefhany wrote: >>> >>> Here is one thing KFC is currently offering in Asia:- >>> >>> http://www.speff.com/kfc.jpg >>> >>> In USD terms, that's the equivalent of $1.97 and the magic wand is >>> making another of those breading-encrusted deep fried chicken patties >>> appear for a modest 15-cent adder. They offer delivery too, in case >>> you're too fat to waddle a few blocks. Total EUR 1.42 (tax included). >>> >>> Looks like lots of mayo oozing out too.. >> >>Eating at KFC was by far the worst meal I ever had when I lived in Japan. >>I had to take one of our UK engineers there for comfort food to steady >>his nerves after an earthquake. He was staying in a tall central Tokyo >>hotel at the time. It wasn't that much of an earthquake either. >> >>KFC is unusually popular in Japan at Xmas time as they have a slightly >>mangled idea of what a Christmas dinner should be. > > KFC is greasy and gross. Popeye's (which started in New Orleans) is the > best fried chicken chain. Their chicken is Grade A and cooked right, and > their sides - cajun fries, red beans and rice - are excellent. > > But I can't rave over British cuisine. I did have some excellent Italian > food in Oxford, in a place run by Italians, but that's about it. I'm not a > fan of Indian food, so most meals in Britain were ordeals. > In Heaven, the British run the police, the French do the cooking, the Swiss run the railroads, the Germans do the repairs, and the Italians are the lovers. In Hell, the Germans run the police, the French do the repais, the Italians run the railroads, the Swiss are the lovers, and the British do the cooking. ;-) Rich
From: Jim Thompson on 19 Oct 2009 17:17 On Mon, 19 Oct 2009 10:42:09 -0700, Joerg <invalid(a)invalid.invalid> wrote: >Jim Thompson wrote: >> On Mon, 19 Oct 2009 10:16:02 -0700, Joerg <invalid(a)invalid.invalid> >> wrote: >> >>> Jim Thompson wrote: >>>> On Mon, 19 Oct 2009 10:00:35 -0700, Joerg <invalid(a)invalid.invalid> >>>> wrote: >>>> >>>>> krw wrote: >>>>>> On Sun, 18 Oct 2009 14:11:12 -0700, Joerg <invalid(a)invalid.invalid> >>>>>> wrote: >>>>>> >>>>>>> krw wrote: >>>>>>>> On Sun, 18 Oct 2009 13:41:57 +0100, Baron >>>>>>>> <baron.nospam(a)linuxmaniac.nospam.net> wrote: >>>>> [...] >>>>> >>>>>>>>> I must admit that since the brats left the nest, the missus still cooks >>>>>>>>> for four, so we end up eating half and freezing half for another day. >>>>>>>>> Very little waste at all nowadays. >>>>>>>> Except for things like roasts, my wife downsized fairly easily. >>>>>>>> Packages of chicken or hamburgers ... >>>>>>> Packages? Euww. >>>>>> Yes, we don't grow our own chickens. ;-) Hamburgers we buy in >>>>>> patties because the beef is better than we can buy otherwise and they >>>>>> cook and hold together better than home made. >>>>>> >>>>> Hmm, our experiences are exactly opposite. Also, my wife has her secret >>>>> recipe of how to spice burgers. >>>>> >>>>> >>>> [snip] >>>> >>>> I don't "pre-spice" burgers. What I do occasionally is put cheese >>>> between two patties and press/seal the edges before grilling... inside >>>> out cheeseburger ;-) >>>> >>> Pre-spicing is soooo good. We even do it with turkey, sometimes using a >>> huge injection tool. >>> >>> For burgers my wife usually adds in crushed chips, one particular type. >>> Put in ziplock bag, crush with pin roller until almost down to a powder. >> >> I have occasionally used onion soup mix as a "filler" ;-) >> > >Aha, looks like piece by piece we'll get a confession here :-) > > >> I prefer Filet Mignon (or Rib Eye) myself ;-) >> > >Ok, but you sure wouldn't every day. Yesterday we had ribs and bratwurst >from the barbie. Yum. I must admit an affinity for German sausages... maybe sausages in general ;-) Occasionally my wife brings home some German apple sausages for breakfast... yum... yum... yum ;-) ...Jim Thompson -- | James E.Thompson, CTO | mens | | Analog Innovations, Inc. | et | | Analog/Mixed-Signal ASIC's and Discrete Systems | manus | | Phoenix, Arizona 85048 Skype: Contacts Only | | | Voice:(480)460-2350 Fax: Available upon request | Brass Rat | | E-mail Icon at http://www.analog-innovations.com | 1962 | I love to cook with wine. Sometimes I even put it in the food.
From: Jim Thompson on 19 Oct 2009 17:34
On Wed, 14 Oct 2009 11:03:12 -0700, John Larkin <jjlarkin(a)highNOTlandTHIStechnologyPART.com> wrote: >On Wed, 14 Oct 2009 17:35:08 +0100, Martin Brown ><|||newspam|||@nezumi.demon.co.uk> wrote: > >>John Larkin wrote: >>> On Wed, 14 Oct 2009 08:48:15 +0100, Martin Brown >>> <|||newspam|||@nezumi.demon.co.uk> wrote: >>> >>>> I agree that in the USA there is about 30% of the population determined >>>> to stuff themselves silly until they get type II diabetes, their knees >>>> and hips disintegrate. But that is fundamentally a problem of too much >>>> junk food and not enough exercise. A national health system encouraging >>>> better diet might actually decrease these costs. The existing private >>>> one doesn't care so long as the punters are insured and profitable. >>> >>> Britain and even France are seeing increasing levels of obesity. Look >> >>True enough. Wherever the US junk food diet is exported (even Japan) >>obesity rapidly increases. McDonalds and Kentucky Fried Chicken being >>the worst offenders. Highly processed unhealthy food is far too common. >> >>And it tends to be the poorer members of society that eat the most junk >>food - it is after all the cheapest mass produced food. >> >>> it up. In the US, we have a large minority population that, I think, >>> is poorly adapted to the european-type diet full of wheat, meat, >>> sugar, and dairy products. Pacific Islanders and native Americans seem >>> most affected - rampant overweight and diabetes - and Africans too. >> >>But in the USA it is also the enormous portions of food at the popular >>restaurants that plays a part in supersizing the population. > >It's not a conspiracy; the restaurants offer what people want. > >I take the leftovers to go. I get two or three meals from one >restaurant serving. Two or three meals from a $7 entree is a pretty >good deal, and it avoids cooking some week-nights. > >I do recall a prix-fixe meal at Paul Bocuse' place that was >overwhelming, and I couldn't take it home. And not $9. > >Last time I was in the UK, a couple of years ago, I met a lot of fat >engineers. > >John Thanks so much for providing ample data for a troll-feeder filter. -- | James E.Thompson, CTO | mens | | Analog Innovations, Inc. | et | | Analog/Mixed-Signal ASIC's and Discrete Systems | manus | | Phoenix, Arizona 85048 Skype: Contacts Only | | | Voice:(480)460-2350 Fax: Available upon request | Brass Rat | | E-mail Icon at http://www.analog-innovations.com | 1962 | |