Ping Larkin
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From: Joerg on 21 Oct 2009 14:46 John Larkin wrote: > On Wed, 21 Oct 2009 09:13:27 -0700, Joerg <invalid(a)invalid.invalid> > wrote: > >> Phil Hobbs wrote: >>> Joerg wrote: >>>> krw wrote: >>>>> On Mon, 19 Oct 2009 17:54:17 -0700, Joerg <invalid(a)invalid.invalid> >>>>> wrote: >>>>> >>>>>> krw wrote: >>>> [...] >>>> >>>>>>> I don't like Brats. OTOH, SWMBO does. Sure, we marinate not so good >>>>>>> steaks. We generally use what amounts to a heavy Italian dressing. >>>>>>> Cooked with red bell peppers and onions. >>>>>> We use Chaka as the base and then spices. Whenever folks from the >>>>>> north or from Europe visit we have to tune it down, big time. >>>>>> Otherwise they'll begin to sweat profusely after a few bites. >>>>> I like most peppers that aren't just insulting. A little Jalapenio is >>>>> OK, but I really don't like the flavor. OTOH I love food spiced with >>>>> chili pepper (it sneaks up on you) or blackened with black pepper. >>>>> SWMBO cooks chicken breast and meatloaf with enough black pepper to >>>>> choke a horse. Yum! We also have a hard time finding salsa that's >>>>> spicy enough without being downright bad. >>>> We nearly always make our own salsa. Today my wife finally found >>>> Cayenne pepper in the local store. I've not had it in over 12 years. >>>> Talking about craving ... >>>> >>>> [...] >>>> >>>>>>> The real shysters live in the Big city and make Snidley Whiplash look >>>>>>> lovable. >>>>>>> >>>>>> But we got tractors, guns and pitchforks :-) >>>>> But in addition to the guns, you need lawyers and money. ;-) >>>> >>>> If you don't have no money you don't need no lawyer :-) >>>> >>> Order that stuff from Penzeys Spices. Great outfit. >>> >> http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscayenne.html >> >> Quite pricey. But they do have large bags and 1lbs of Cayenne pepper for >> $13.60 sure is a deal. > > Do you need a permit from Homeland Security to transport a pound of > cayenne? > Almost, I guess. > My cajun daddy-in-law used to grow fields of them. You need to wear > gloves to work around them. > And if you didn't wear gloves avoid touching certain areas of your body at all cost :-) -- Regards, Joerg http://www.analogconsultants.com/ "gmail" domain blocked because of excessive spam. Use another domain or send PM.
From: Joerg on 21 Oct 2009 14:48 John Larkin wrote: > On Tue, 20 Oct 2009 20:39:19 -0500, krw <krw(a)att.bizzzzzzzzzzz> wrote: > >> On Mon, 19 Oct 2009 17:54:17 -0700, Joerg <invalid(a)invalid.invalid> >> wrote: >> >>> krw wrote: >>>> On Mon, 19 Oct 2009 17:15:48 -0700, Joerg <invalid(a)invalid.invalid> >>>> wrote: >>>> >>>>> krw 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. >>>>>> Good beef is likely the only thing I don't like "spiced". Hamburger >>>>>> isn't really that good, but I still don't like it adulterated. >>>>>> >>>>> With steak I agree. But you probably haven't tasted a cajun style >>>>> Johnsonville brat yet. So you guys never marinate anything? >>>> I don't like Brats. OTOH, SWMBO does. Sure, we marinate not so good >>>> steaks. We generally use what amounts to a heavy Italian dressing. >>>> Cooked with red bell peppers and onions. >>> >>> We use Chaka as the base and then spices. Whenever folks from the north >>> or from Europe visit we have to tune it down, big time. Otherwise >>> they'll begin to sweat profusely after a few bites. >> I like most peppers that aren't just insulting. A little Jalapenio is >> OK, but I really don't like the flavor. > > Tastes bad and hurts. May as well put thumbtacks in your food. > Homemade pizza with Italian salami, cheese, lots of jalapenos and anchovies on there, yummy. Of course, if Obamacare comes this sort of dish may become unlawful. -- Regards, Joerg http://www.analogconsultants.com/ "gmail" domain blocked because of excessive spam. Use another domain or send PM.
From: JosephKK on 22 Oct 2009 07:28 On Mon, 19 Oct 2009 10:19:12 -0700, Jim Thompson <To-Email-Use-The-Envelope-Icon(a)My-Web-Site.com> 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" ;-) > >I prefer Filet Mignon (or Rib Eye) myself ;-) > > ...Jim Thompson Mmmm. Rib eye.
From: JosephKK on 22 Oct 2009 07:32 On Mon, 19 Oct 2009 14:43:47 -0700, Joerg <invalid(a)invalid.invalid> wrote: >Jim Thompson wrote: >> 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 ;-) >> > >That explains your recent admission to a slight rotundness :-) > >My all time favorite sausages are Johnsonville brats, the very spicy >cajun kind. Better than any bratwurst I remember from Germany. Now don't >tell the guys over in the German NG that I said this ... I can't stand Johnsonville products, they are too fatty.
From: JosephKK on 22 Oct 2009 07:48
On Mon, 19 Oct 2009 08:31:18 -0700, John Larkin <jjlarkin(a)highNOTlandTHIStechnologyPART.com> wrote: >On Mon, 19 Oct 2009 09:13:54 +0100, Martin Brown ><|||newspam|||@nezumi.demon.co.uk> wrote: > >>Spehro Pefhany wrote: >>> 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: >> >>>>>> 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. >>> >>> 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. That is really strange, i found Popeye's to be greasier than KFC. The fried chicken that i have found to be the best is at Church's on a good day (when the oil is fresh). > >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. The British don't have cuisine. > >John |