Easter Ham

[Leonard Blaisdell]

We buy hams for New Years and for Easter. I went late for the New Year's
ham, and nearly every one was spiral cut. I bought one, of three left by
another company, that wasn't. It truly disappointed. Maybe, I just didn't
know how to cook "that one".
I scored the ham I normally enjoy, this time. The, purposely cut, meaty
bone will make outstanding ham and beans, afterwards.

<https://postimg.cc/bZK228nG>

We will have this ham with potato salad, because that's what we do for
Easter. Who says family tradition is dead, even if there's only two of
us to enjoy it? Oh, and I'm a "shank" guy.

leo

[Michael Trew]

Thanks for inadvertently reminding me, Leo. I have a whole turkey which
has been frozen since last Easter, and I will get that out of the
freezer before I send this message... it needs cooked up ASAP.
Hopefully it will be thawed by Easter (even though I'm not expecting
company). I have a frozen quarter ham also, but it can stay in the
freezer, because a 14 pound turkey is plenty enough.

[Leonard Blaisdell]

On 2023-04-06, Michael Trew <michae...@att.net> wrote:

> Thanks for inadvertently reminding me, Leo. I have a whole turkey which
> has been frozen since last Easter, and I will get that out of the
> freezer before I send this message... it needs cooked up ASAP.
> Hopefully it will be thawed by Easter (even though I'm not expecting
> company). I have a frozen quarter ham also, but it can stay in the
> freezer, because a 14 pound turkey is plenty enough.

You may have to put it in the sink in cold water at some point, get
bored and put it back in the fridge, and do it again. I don't think a 14
pound turkey will thaw in three days in the fridge. Ideally, the turkey
will have been pre-frozen and wrapped well. Otherwise, clean the sink and
change the water every four hours.
That advice is not scientific. It's just what I'd do. Caveat emptor.

[itsjoan...@webtv.net]

It will be great and potato salad goes very well with ham. Homemade
potato salad??

[Leonard Blaisdell]

On 2023-04-06, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:
> On Wednesday, April 5, 2023 at 10:56:10 PM UTC-5, Leonard Blaisdell wrote:

>> We will have this ham with potato salad, because that's what we do for
>> Easter. Who says family tradition is dead, even if there's only two of
>> us to enjoy it? Oh, and I'm a "shank" guy.

> It will be great and potato salad goes very well with ham. Homemade
> potato salad??

Yes. My potato salad comes from two sources. Her family and my family.
Her family's recipe is much easier to make and will be used.

Mayo with some French's yellow mustard and salt. To your taste.
Large diced Idaho spuds, cooked after diced.
Eggs, about one per original potato, chopped.
Dill pickles, diced to the size one wants.
Large black olives cut into quarters.

My Mom's potato salad requires red potatoes, boiled, peeled with a
knife, cubed and combined with cream, squished egg yolks, mayo, diced
green onions, olives and the remaining egg whites, "I think"! It's been
twenty years since I made Mom's. Oh, and caraway seeds plus salt to taste.

[Cindy Hamilton]

Thawing it under running water (just a trickle) is quicker, although it
costs a little more in terms of water. Simple physics.

Of course, you need a vessel big enough to hold the turkey.

--
Cindy Hamilton

[dsi1]

I used to thaw turkeys by putting it in a 5 gallon bucket of salt water and leaving it overnight. The turkey would be mostly thawed by morning. It would also be one juicy bird. I would get the largest, cheapest, unprocessed, turkeys that I could find. This method won't work in a world of injected turkeys - they'll come out too salty. It probably won't work in the winter either - unless you live in the tropics.

[dsi1]

Your best bet would be to add some MSG to your potato salad - just don't tell your mom.

[itsjoan...@webtv.net]

I'm a red potato salad girl myself and they're not peeled either but are well-scrubbed.
I love eggs in my tater salad, but I make Barb Schaller's "Steakhouse Potato Salad"
and it's always a hit.

[Thomas]

Salt will not increase the temp to speed up thawing. That is why salt works making ice cream.
15f liquid.

[dsi1]

Understood. Salt will lower the freezing point of water which lowers the temperature of the water in the bucket. A bigger differential in the delta temperature of the bucket and air allows for a faster transfer of heat out of the bucket and the water and the turkey.

[Thomas]

I buy that.

[dsi1]

I'm having a special today - $.73. Cheap!

[Sqwertz]

I got the semi annual Fricks ham. No water added, but some center
slices were removed.

https://i.postimg.cc/LXKXzRSK/Fricks-Easter-Ham.jpg

And Erdäpfelsalat (Austrian potato salad)

https://www.seriouseats.com/erdapfelsalat-austrian-style-potato-salad-recipe

Plus I got fresh green beans whcih I'll probably simmer with
tomatoes and garlic.

I wouldn't have even known it was Easter until I read your post.

-sw
-sw

[Sqwertz]

For something like that I just jeep pulling it out of the fridge
and letting it sit out 5-8 hours at time and then putting it back
in. Screw the sink and water. It barely gets in the 'danger zone'
that way, if ever.

Thermoscience.

-sw

[Sqwertz]

Salt water set in a 32F room is the same temp as water in a 32F
room. Same at 50F. And even in a 15F room - Except then one is
ice.

-sw

[Sqwertz]

On Thu, 6 Apr 2023 09:50:24 -0700 (PDT), itsjoan...@webtv.net
wrote:

> I'm a red potato salad girl myself and they're not peeled either but are well-scrubbed.
> I love eggs in my tater salad, but I make Barb Schaller's "Steakhouse Potato Salad"
> and it's always a hit.

I made that once (or twice). Refresh my memory why I haven't made
it since?

So many potato salads, so little time <sigh>

-sw

[Thomas]

That's why you want cold ice to make ice cream. 32 ice will not work.

[Cindy Hamilton]

On 2023-04-07, Sqwertz <sqwe...@gmail.compost> wrote:
>
> And Erdäpfelsalat (Austrian potato salad)
>
> https://www.seriouseats.com/erdapfelsalat-austrian-style-potato-salad-recipe

That's a nice recipe. I note with some amusement this aside when he was
talking about the effects of refrigeration on potatoes:
"It's a bad thing in French fries or roast potatoes, which can come out
unpalatably dark". I occasionally buy these:

https://www.kroger.com/p/better-made-rainbow-potato-chips/0004163300182

No idea what the significance of "rainbow" is. Maybe the potatoes are
gay.

--
Cindy Hamilton

[songbird]

dsi1 wrote:
...

> Your best bet would be to add some MSG to your potato salad - just don't tell your mom.

gross! i get enough salt from the sliced green olives
and mayo/miracle whip (or even a mix of both). i like
some lemon juice in it too if it isn't tart enough.


songbird

[Cindy Hamilton]

You can use less salt if you add a little MSG. MSG has 1/3 the sodium
of salt.

--
Cindy Hamilton

[Dave Smith]

What salt does is reduce the freezing point of water. The reason they
use it in old time ice cream makers is that the water from melting ice
will be well below 32F and work efficiently to cool the contents of the
tub and freeze the icecream.

[itsjoan...@webtv.net]

On Friday, April 7, 2023 at 1:48:27 AM UTC-5, Sqwertz wrote:
>
> I got the semi annual Fricks ham. No water added, but some center
> slices were removed.
>
> https://i.postimg.cc/LXKXzRSK/Fricks-Easter-Ham.jpg
>

> -sw
>
The second ingredient on the label is water.

[itsjoan...@webtv.net]

I think you answered your own question, "So many potato salads, so little
time."

[Ed P]

I saw 2% on this one
https://fricksqualitymeats.com/product/carver-ham/

We choose to make natural juice hams because we feel it produces the
best end result, finding natural juice hams to be less salty and juicier
than dry cured ham. Meat loses moisture as it cooks, so we strive to
only add enough water to keep the meat at its starting weight after
cooking. If focused on increasing margins with water weight, we would
make hams classified as “water added” or “ham & water” (the latter being
the most water filled classification), but we don’t like our customers
paying for water either – just a delicious ham experience. The little
water we add is integral in creating that experience.

To clarify further, hams that have “made with natural juices” on the
label only contain 5-15% of added liquids, and our hams are at the lower
end of this range.

Could be a lot worse with "ham and water added product"
https://tinyurl.com/yc2cnkx5

[dsi1]

What's gross about MSG? Is it made from crushed beetles or excrement?

[Sqwertz]

On Fri, 7 Apr 2023 07:54:09 -0700 (PDT), itsjoan...@webtv.net
wrote:

Well, yeah. There needs to be some liquid to distribute the cure
ingredients unless it's dry-cured (country ham). The "City Ham
Law" says that, "Ham 'In Natural Juices' may weigh up to 3% more
at retail than it did when it was still attached to it's rightful,
oinking owner" (after trimming - "green weight").

The water evaporates during curing and smoking. The 3% that's left
is mostly curing and flavoring agents (salts and smoke) and a
little water.

"Ham, water added" is up to 12% added weight, in mostly water. And
"Ham and water product" is the worst protein value - usually
reserved for lunch meats but there are some Cook's brand half hams
(at least) that are a, "Ham and water product".

The actual calculations are by protein content, which are beyond
we mere mortals to calculate and test. So this is the simplified
explanation of how it all averages out in added water content for
hams.

-sw

[Sqwertz]

On Fri, 7 Apr 2023 11:26:58 -0400, Ed P wrote:

> To clarify further, hams that have “made with natural juices” on the
> label only contain 5-15% of added liquids, and our hams are at the lower
> end of this range.

That last paragraph refers to the weight of added ingredients
before smoking and packaging. They should have clarified that
again like they did in the previous paragraph (2% is what's left
in their hams).

I almost got a carver ham but they're $5/lb. Nah, I'll take the
boner, thank you. Natural boners are good. Plus the carver hams
are sweeter - nyeh!

-sw

[Sqwertz]

On Fri, 07 Apr 2023 09:22:07 GMT, Cindy Hamilton wrote:

> On 2023-04-07, Sqwertz <sqwe...@gmail.compost> wrote:
>>
>> And Erdäpfelsalat (Austrian potato salad)
>>
>> https://www.seriouseats.com/erdapfelsalat-austrian-style-potato-salad-recipe
>
> That's a nice recipe. I note with some amusement this aside when he was
> talking about the effects of refrigeration on potatoes:
> "It's a bad thing in French fries or roast potatoes, which can come out
> unpalatably dark".

I don't have time to refrigerate potatoes for 2-3 weeks before
Easter, but I did throw the 2.,5lbs I had left of the bag into the
fridge.

I just made the recipe (using 2.5lbs of potatoes). It's good, but
I would sub some regular olive oil with half of the EVOO. The
EVOO taste is kinda strong. Your EVOO mileage may vary.

-sw

[GM]

Didn't SHELDON always use to pontificate about this, Steve... ISTR it was
one of his 'pet' topics...

--
GM

[songbird]

dsi1 wrote:
...

> What's gross about MSG? Is it made from crushed beetles or excrement?

gives me headaches and tastes like metal. MSG is in a lot
of foods and sauces. we keep mushroom soup on hand for various
dishes we like but i have to be careful about how much of it i
eat.


songbird

[Michael Trew]

I think he was asking you to post the recipe. I'd be interested as
well, unless mayonnaise is involved.

[Michael Trew]

On 4/7/2023 5:22, Cindy Hamilton wrote:
> On 2023-04-07, Sqwertz<sqwe...@gmail.compost> wrote:
>>
>> And Erdäpfelsalat (Austrian potato salad)
>>
>> https://www.seriouseats.com/erdapfelsalat-austrian-style-potato-salad-recipe
>
> That's a nice recipe.

I agree, that looks really good. Normally I use use
vinegar/oil/salt/pepper in my potato salad. I'll have to save that one
to doctor it up more than my usual.

[itsjoan...@webtv.net]

On Friday, April 7, 2023 at 9:04:49 PM UTC-5, Michael Trew wrote:
>
> On 4/7/2023 10:55, itsjoan...@webtv.net wrote:
> >
> > On Friday, April 7, 2023 at 2:59:16 AM UTC-5, Sqwertz wrote:
> >>
> >>> I make Barb Schaller's "Steakhouse Potato Salad"
> >>> and it's always a hit.
> >>>
> >> I made that once (or twice). Refresh my memory why I haven't made
> >> it since?
> >>

> >> -sw
> >>
> > I think you answered your own question, "So many potato salads, so little
> > time."
> >
> I think he was asking you to post the recipe. I'd be interested as
> well, unless mayonnaise is involved.
>

Mayonnaise is involved.

[dsi1]

My guess is that salt or peanut butter is more harmful to humans than MSG. But of course, I could be wrong.

[Bruce]

On Fri, 7 Apr 2023 23:05:06 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>
wrote:

Peanut butter, why? I think MSG is fine, unless you're oversensitive
to it, but that applies to everything.

[dsi1]

Peanuts are dangerous to some people. My granddaughter's school won't allow any peanuts/peanut butter in the lunchroom or in the school. That's common in the US - but I might be wrong about that.

"PEANUT ALLERGY IS THE SECOND MOST COMMON FOOD ALLERGY
IN CHILDREN AND IS ON THE INCREASE. IT OCCURS IN ABOUT
1 IN 50 CHILDREN AND 1 IN 200 ADULTS. PEANUT IS THE MOST
LIKELY FOOD TO CAUSE ANAPHYLAXIS AND DEATH. IT HAS BEEN
ESTIMATED THAT THERE IS ONE DEATH FOR EVERY 200 EPISODES
OF ANAPHYLAXIS."

https://www.slhd.nsw.gov.au/rpa/allergy/resources/allergy/peanutallergy.pdf

[Bruce]

On Sat, 8 Apr 2023 01:27:48 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

Yes, that's true. But that's only relevant if you have that allergy.
Other than that, I didn't think peanut butter was unhealthy, unless
it's got crud added.

[dsi1]

It's relevant to my granddaughter - she's not allowed to have peanut butter sandwiches at her school. The number of kids that are allergic to peanuts is about 2.5%. This is not a trivial number. As it goes, stuff like sugar in peanut butter won't kill you but the peanuts certainly could.

[Bruce]

On Sat, 8 Apr 2023 02:34:07 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

It's all about context. I don't go to school. I'm not allergic to
peanuts. Peanut butter's good for me. Too much sugar isn't.

[dsi1]

Are you saying that any food is okay as long as it doesn't kill you or make you sick? Well heck, that's my general feeling too. High five!

[Bruce]

On Sat, 8 Apr 2023 02:50:33 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

I know that's how you feel -even though all food makes you sick- but
that's not what I said.

[dsi1]

You said it's all about context: if it doesn't affect a person it alright. What could be simpler?

[Bruce]

On Sat, 8 Apr 2023 02:54:31 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

A food item you're not allergic to won't cause you an allergic
reaction. Not that hard, is it?

[dsi1]

Indeed, and a food item that you're allergic to will cause an allergic reaction. It's crystal clear. High five! ✋

[Bruce]

On Sat, 8 Apr 2023 03:05:12 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

This is a wonderful break-though moment, dsi1!

[Bryan Simmons]

On Thursday, April 6, 2023 at 3:04:07 AM UTC-5, Leonard Blaisdell wrote:
> On 2023-04-06, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:

> > On Wednesday, April 5, 2023 at 10:56:10 PM UTC-5, Leonard Blaisdell wrote:
>
> >> We will have this ham with potato salad, because that's what we do for
> >> Easter. Who says family tradition is dead, even if there's only two of
> >> us to enjoy it? Oh, and I'm a "shank" guy.

> > It will be great and potato salad goes very well with ham. Homemade
> > potato salad??
> Yes. My potato salad comes from two sources. Her family and my family.
> Her family's recipe is much easier to make and will be used.
>
> Mayo with some French's yellow mustard and salt. To your taste.
> Large diced Idaho spuds, cooked after diced.
> Eggs, about one per original potato, chopped.
> Dill pickles, diced to the size one wants.
> Large black olives cut into quarters.
>
> My Mom's potato salad requires red potatoes, boiled, peeled with a
> knife, cubed and combined with cream, squished egg yolks, mayo, diced
> green onions, olives and the remaining egg whites, "I think"! It's been
> twenty years since I made Mom's. Oh, and caraway seeds plus salt to taste.
>
Of all of the gross shit that the gross old people here eat,
that is the grossest. To paraphrase Mr. Hendrix:

Your people I do not understand
So to you, I shall put an end
And you'll never taste potato salad again.

--Bryan

[Bruce]

On Sat, 8 Apr 2023 03:57:30 -0700 (PDT), Bryan Simmons
<bryang...@gmail.com> wrote:

>On Thursday, April 6, 2023 at 3:04:07 AM UTC-5, Leonard Blaisdell wrote:
>>
>> Mayo with some French's yellow mustard and salt. To your taste.
>> Large diced Idaho spuds, cooked after diced.
>> Eggs, about one per original potato, chopped.
>> Dill pickles, diced to the size one wants.
>> Large black olives cut into quarters.
>>
>> My Mom's potato salad requires red potatoes, boiled, peeled with a
>> knife, cubed and combined with cream, squished egg yolks, mayo, diced
>> green onions, olives and the remaining egg whites, "I think"! It's been
>> twenty years since I made Mom's. Oh, and caraway seeds plus salt to taste.
>>
>Of all of the gross shit that the gross old people here eat,
>that is the grossest.

There's nothing wrong with it, if it's a decent mayo and not a Gary
brand.

[%]

Bryan Simmons wrote:
> Of all of the gross shit that the gross old people here eat
>

> --Bryan
>
You're not exactly a spring chicken yourself.

[Gary]

LOL Heaven help anyone that uses Hellman's mayo. (gasp)
^^^^^^ ^^^^

[Bruce]

It's early and I don't get it. Do you like or dislike Cheating
Charlie's mayo?

[Mike Duffy]

On 2023-04-08, Bruce wrote:

> On Sat, 8 Apr 2023 03:57:30 -0700 (PDT), Bryan Simmons wrote:

>>On Thursday, April 6, 2023 at 3:04:07 AM UTC-5, Leonard Blaisdell wrote:

>>> My Mom's potato salad [...] squished egg yolks,

>>> and the remaining egg whites,

>>Of all of the gross shit that the gross old people here eat,
>>that is the grossest.

> There's nothing wrong with it, if it's a
> decent mayo and not a Gary brand.

So you like eggs from factory hens.

More likely you just wanted to jab at Gary,
and cannot keep track of your own lies.

[Bruce]

What are you on about, Muffy? There are lots of mayos made from
free-range eggs:
<https://www.woolworths.com.au/shop/productdetails/305383/hellmann-s-real-mayo-jar-real-mayonnaise>

(That was probably the last we heard of Muffy in this thread.)

[cshenk]

Cindy Hamilton wrote:

> On 2023-04-07, songbird <song...@anthive.com> wrote:
> > dsi1 wrote:
> > ...
> >> Your best bet would be to add some MSG to your potato salad - just
> don't tell your mom.
> >
> > gross! i get enough salt from the sliced green olives
> > and mayo/miracle whip (or even a mix of both). i like
> > some lemon juice in it too if it isn't tart enough.
>
> You can use less salt if you add a little MSG. MSG has 1/3 the sodium
> of salt.

Yup! Learned that from the Doctor before the bogus claims started.

[dsi1]

My favorite mayo is Kewpie. You have to be careful about the Kewpie made in the US. It has a weird stale oil taste to it.

https://www.bonappetit.com/story/what-is-kewpie

[cshenk]

dsi1 wrote:

> On Friday, April 7, 2023 at 12:56:09 AM UTC-10, songbird wrote:
> > dsi1 wrote:
> > ...
> > > Your best bet would be to add some MSG to your potato salad -
> > > just don't tell your mom.
> > gross! i get enough salt from the sliced green olives
> > and mayo/miracle whip (or even a mix of both). i like
> > some lemon juice in it too if it isn't tart enough.
> >
> >

> > songbird

>
> What's gross about MSG? Is it made from crushed beetles or excrement?

Natural component of mushrooms and all meats. Required to make your
nerves work.

[Bruce]

On Sat, 8 Apr 2023 14:05:59 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>
wrote:

They're so proud of it, they don't list the ingredients.

"soybean oil, egg yolks, water, distilled vinegar, salt, rice vinegar,
white balsamic vinegar, monosodium glutamate, sugar, cider vinegar,
mustard flour, calcium disodium edta (to protect flavor), natural
flavors"

Cheap soybean oil, right. Natural flavors, right. And they have to be
protected, right.

But, of course, it's Asian so you love it :)

[Bruce]

Do you become nervous if you eat too much of it?

[dsi1]

I don't have any problems with soybean oil. What problem do you have with it - besides that it's cheap?
Of course, you're kind of a big sissy-boy and very picky. The Dutch are like that.

https://www.wionews.com/technology/killed-by-ai-belgian-man-commits-suicide-after-talking-with-chatbot-578025

[Bruce]

On Sat, 8 Apr 2023 14:39:40 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

Blanket Statement Man strikes again! :)

>https://www.wionews.com/technology/killed-by-ai-belgian-man-commits-suicide-after-talking-with-chatbot-578025

That's about a Belgian. Belgians aren't Dutch and Belgium isn't the
same country as the Netherlands.*

*The next lesson won't be free of charge.

[dsi1]

Quit being a big sissy - they're pretty much the same thing.

[dsi1]

On Wednesday, April 5, 2023 at 5:56:10 PM UTC-10, Leonard Blaisdell wrote:
> We buy hams for New Years and for Easter. I went late for the New Year's
> ham, and nearly every one was spiral cut. I bought one, of three left by
> another company, that wasn't. It truly disappointed. Maybe, I just didn't
> know how to cook "that one".
> I scored the ham I normally enjoy, this time. The, purposely cut, meaty
> bone will make outstanding ham and beans, afterwards.
>
> <https://postimg.cc/bZK228nG>

>
> We will have this ham with potato salad, because that's what we do for
> Easter. Who says family tradition is dead, even if there's only two of
> us to enjoy it? Oh, and I'm a "shank" guy.
>

> leo

I stuck a corned beef in the slow cooker with a good amount of water. It's a stupidly easy and simple way to cook this piece of meat. I'll just forget about it for 5 hours or so. I feel badly for being a lazy boy. The results though, will be pretty awesome.

[S Viemeister]

On 08/04/2023 22:47, Bruce wrote:

> That's about a Belgian. Belgians aren't Dutch and Belgium isn't the
> same country as the Netherlands.*
>

People make the same sort of mistake with Scotland and England.

[Bruce]

On Sat, 8 Apr 2023 14:58:33 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

In that case Canada and the US are the same country, you ignoramus.

[Bruce]

I have seen people call the UK England, which then leads to them
thinking Scotland is part of England, rather than of the UK.

[dsi1]

You obviously believe that China, Korea, and Japan, are all one country called "Asia" and the people there are all "Asian." Ignoramus indeed!

[Bruce]

On Sat, 8 Apr 2023 15:29:10 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

I just copy your blanket statement style :) Besides, China, Korea and
Japan are all part of Asia, so there goes your comparison, Mr Haiti.

[S Viemeister]

Yes. And it's not just ill-informed foreigners.

A number of years ago, I went to the British Consulate in New York to
pick up a renewal form for my mother's passport (back then, you couldn't
do it on line).

The consular official looked at me in surprise (my accent had shifted,
and was more American than Scottish)), and asked 'You want an ENGLISH
passport?'

I told him I'd prefer a Scottish one, but I'd settle for British...

[Ed P]

People in the US and Canada are Americans. Mexicans are foreigners.
They don't even speak Ingleesh

[Bruce]

On Sat, 8 Apr 2023 23:44:11 +0100, S Viemeister

lol

And then there's the difference between Great Britain and the UK, but
I guess that's advanced.

[Bruce]

<https://www.youtube.com/watch?v=hY_wuw2u5lY>

:)

[Leonard Blaisdell]

On 2023-04-07, Sqwertz <sqwe...@gmail.compost> wrote:

> Salt water set in a 32F room is the same temp as water in a 32F
> room. Same at 50F. And even in a 15F room - Except then one is
> ice.


Thank you!

leo

[Leonard Blaisdell]

On 2023-04-07, Dave Smith <adavid...@sympatico.ca> wrote:

> What salt does is reduce the freezing point of water. The reason they
> use it in old time ice cream makers is that the water from melting ice
> will be well below 32F and work efficiently to cool the contents of the
> tub and freeze the icecream.


And has nothing to do with thawing a turkey.

[Leonard Blaisdell]

On 2023-04-06, dsi1 <dsi...@hawaiiantel.net> wrote:

> Your best bet would be to add some MSG to your potato salad - just don't tell your mom.

Among other things, my wife swears that MSG gives her migraine headaches.
Other than that, I don't doubt you, but I'm not going to argue with my
wife.

[S Viemeister]

On 09/04/2023 00:57, Bruce wrote:
> <firs...@lastname.oc.ku> wrote:
>> On 08/04/2023 23:19, Bruce wrote:
>>> <firs...@lastname.oc.ku> wrote:
>>>> On 08/04/2023 22:47, Bruce wrote:
>>>>> That's about a Belgian. Belgians aren't Dutch and Belgium isn't the
>>>>> same country as the Netherlands.*
>>>> People make the same sort of mistake with Scotland and England.
>>> I have seen people call the UK England, which then leads to them
>>> thinking Scotland is part of England, rather than of the UK.
>> Yes. And it's not just ill-informed foreigners.
>>
>> A number of years ago, I went to the British Consulate in New York to
>> pick up a renewal form for my mother's passport (back then, you couldn't
>> do it on line).
>>
>> The consular official looked at me in surprise (my accent had shifted,
>> and was more American than Scottish)), and asked 'You want an ENGLISH
>> passport?'
>>
>> I told him I'd prefer a Scottish one, but I'd settle for British...
>

> And then there's the difference between Great Britain and the UK, but
> I guess that's advanced.
>

Most Scots seem to understand that one, but I've met a number of
Sassenachs who have no bleedin' idea. Even though it's clearly printed
on and in their passports.

[jmcquown]

Wow! I understood the word "Sassenachs". Likely because I read Diana
Gabaldon's "Highlander" series of books. The protagonist was referred to
as a Sassenach. :) Those were good books, I should read them again.

Jill

[jmcquown]

Sounds more like brining turkey.

Jill

[Michael Trew]

Scotland vs. England is obvious, but I must admit, that I just realized
I don't know the difference between UK and Great Britain. I thought
that they were one in the same; "United Kingdoms of Great Britain".

From a quick web search, it seems that GB is technically the "big
island", and UK is more the smaller ones. It seems that "UK" is more a
political term than a geographical one.

[Bruce]

On 9 Apr 2023 00:16:48 GMT, Leonard Blaisdell

She must be oversensitive to it. That must be a fairly common thing
because you hear it a lot.

[Bruce]

I had to look that one up.

"used by Scots-, Scottish English- and Gaelic-speakers in the 21st
century as a racially pejorative term for an English person"
<https://en.wikipedia.org/wiki/Saxons#Etymology>

If I may ask, are you in favour of Scottish independence from the
Sassenachs?

[Bruce]

Not really, but I'll leave this one to people who live there :)

[Gary]

dsi1 wrote:
> I stuck a corned beef in the slow cooker with a good amount of water. It's a stupidly easy and simple way to cook this piece of meat. I'll just forget about it for 5 hours or so. I feel badly for being a lazy boy. The results though, will be pretty awesome.

Last weekend, I put a 3lb pork butt in the slow cooker on low for about
8 hours (no water added) It cooked while I slept.

Next morning, fully cooked, I strained it into another pot. Once the
meat cooled a bit, I shredded it for pulled pork sandwiches. The bbq
sauce was the eastern NC/VA vinegar-based stuff, not red sauce. Enough
meat for 12 bbq sandwiches, on buns with coleslaw.

That also yielded about 10oz of a very tasty pork stock. It gelled when
cooled. I removed the hardened fat cap on top and saved the stock. A
tablespoon of the stock on a baked potato (with butter, S&P) is a nice
flavor boost.

:)

[S Viemeister]

On 09/04/2023 02:45, jmcquown wrote:

> Wow!  I understood the word "Sassenachs".  Likely because I read Diana
> Gabaldon's "Highlander" series of books. The protagonist was referred to
> as a Sassenach. :)  Those were good books, I should read them again.
>

The books are much better than the TV version. I stopped watching that
early on.

[S Viemeister]

I voted for it.

[songbird]

it doesn't give me migraines (my migraines are painless
but do affect my vision) but it does give me headaches if
i get too much of it.

because MSG is an ingredient put into a lot of sauces and
condiments (aside from the condensed mushroom soup) i have
to check the labels. i have the check the labels for
everything anyways due to Mom's reactions. glad to say
that she doesn't react to MSG at all.


songbird

[S Viemeister]

On 09/04/2023 03:33, Michael Trew wrote:
> On 4/8/2023 20:20, S Viemeister wrote:
>> On 09/04/2023 00:57, Bruce wrote:
>>>
>>> And then there's the difference between Great Britain and the UK, but
>>> I guess that's advanced.
>>>
>> Most Scots seem to understand that one, but I've met a number of
>> Sassenachs who have no bleedin' idea. Even though it's clearly printed
>> on and in their passports.
>
> Scotland vs. England is obvious, but I must admit, that I just realized
> I don't know the difference between UK and Great Britain.  I thought
> that they were one in the same;  "United Kingdoms of Great Britain".
>

Actually, it's 'The United Kingdom of Great Britain and Northern Ireland'.

> From a quick web search, it seems that GB is technically the "big
> island", and UK is more the smaller ones.  It seems that "UK" is more a
> political term than a geographical one.

Great Britain is the 'big island' which contains the nations of
Scotland, Wales, and England. It is, indeed, a geographic term.

The island of Ireland was once part of the United Kingdom, now it
consists of Northern Ireland, which is still part of the United Kingdom,
and the Republic of Ireland. Eire, the Republic of Ireland, is a member
of the European Union, but the UK of GB and NI, is no longer a part of
the EU.

[Ed P]

From what I've read, some people are but really minimal. Unlike other
allergies, like pollen, it is not as easily treated. Not IgE-mediated

MSG got a bad rap some years ago so people just avoid it. Many people
buy gluten free products because they think it is better, even if they
are not sensitive to it.

[Dave Smith]

My friend's wife is one of those. She attributes her scoliosis to an
immunity problem which is aggravated by gluten. She also does not eat
dairy. I don't understand it. It makes it difficult to have them over
for a meal.

[Bruce]

Poor Dave Smith! How dare she!

[dsi1]

I used to cook pork butts in a Dutch oven in the oven overnight. That was before I got the slow cooker. It was like a magical time machine. You'd stick the butt in the oven and the next morning, it had transformed into awesome pulled pork. Sometimes, liquid smoke would be added to make kalua pork.
Today, I'll chop up that corned beef and add it to the cooking liquid with potatoes, carrots, celery, and cabbage, to make soup. I've been making a lot of soup these days - it's quite a wonderful thing.

[itsjoan...@webtv.net]

I'd just probably refrain from having them over if you have to bend over
backwards to accommodate them. It might be an annoyance in terrible
weather, but I'd just opt to meet at some restaurant and let her figure out
what she can have from the menu.

[itsjoan...@webtv.net]

On Sunday, April 9, 2023 at 8:17:53 AM UTC-5, S Viemeister wrote:
>
> Great Britain is the 'big island' which contains the nations of
> Scotland, Wales, and England. It is, indeed, a geographic term.
>
> The island of Ireland was once part of the United Kingdom, now it
> consists of Northern Ireland, which is still part of the United Kingdom,
> and the Republic of Ireland. Eire, the Republic of Ireland, is a member
> of the European Union, but the UK of GB and NI, is no longer a part of
> the EU.
>

Sorry to hijack your thread but your comment about the Economic Union
made me think about a program I've watched in the past. It's called "Border
Patrol" and it's from many different countries. But I've seen several where
the focus is on Heathrow airport. They stop many travelers coming back
from the continent and they're bringing THOUSANDS, literally thousands
of cheap cigarettes.

All want to argue or feign ignorance that they can't bring in cigarettes
from non-EU nations. The offending travelers always state they thought
since the country they were visiting was in Europe it was ok. Some are
repeat offenders, too. They have the option to pay the taxes or have
their cigarettes seized and destroyed. Either way, they've lost a L O T
of money.

[S Viemeister]

On 09/04/2023 20:50, itsjoan...@webtv.net wrote:

> Sorry to hijack your thread but your comment about the Economic Union
> made me think about a program I've watched in the past. It's called "Border
> Patrol" and it's from many different countries. But I've seen several where
> the focus is on Heathrow airport. They stop many travelers coming back
> from the continent and they're bringing THOUSANDS, literally thousands
> of cheap cigarettes.
>
> All want to argue or feign ignorance that they can't bring in cigarettes
> from non-EU nations. The offending travelers always state they thought
> since the country they were visiting was in Europe it was ok. Some are
> repeat offenders, too. They have the option to pay the taxes or have
> their cigarettes seized and destroyed. Either way, they've lost a L O T
> of money.
>

I don't know what the current post-Brexit rules are, but there was
always a limit on how much tobacco and how much alcohol you were allowed
to bring in. You were never allowed to bring in commercial quantities,
just 'personal use' amounts.

[GM]

It's a LOT of cigs, too:

Wiki:

Why are people smuggling cigarettes into the UK?

Low costs of production and high levels of demand make illicit cigarettes one of the world's most trafficked illegal
goods. In London alone, 85% of smuggled cigarettes were found to be counterfeit, while the UK Border Agency
averages more than 1 million counterfeit cigarette seizures per day..."

https://en.wikipedia.org/wiki/Illicit_cigarette_trade

"In the United Kingdom, cigarette smuggling has become so increasingly profitable that smuggling syndicates have
turned to bribing young women to smuggle cigarettes in exchange for free summer holidays. UK border officials have
revealed that close to 50 million cigarettes are seized each month from girls as young as 15, who were given flights to
Spain, accommodation and pocket money.

Cigarette smuggling has since become one of Europe's fastest growing forms of organized crime, and has been
responsible for funding larger operations such as drug smuggling or people trafficking..."

</>

[itsjoan...@webtv.net]

Yeah, I haven't seen any of these programs post Brexit. It would be interesting to
see what the rules and how the inspectors handle it. Some of the people returning
had nothing but cigarettes in their luggage, maybe one change of clothes.

[itsjoan...@webtv.net]

On Sunday, April 9, 2023 at 3:00:10 PM UTC-5, GM wrote:
>
> It's a LOT of cigs, too:
>
> Wiki:
>
> Why are people smuggling cigarettes into the UK?
>
> Low costs of production and high levels of demand make illicit cigarettes one of the world's most trafficked illegal
> goods. In London alone, 85% of smuggled cigarettes were found to be counterfeit, while the UK Border Agency
> averages more than 1 million counterfeit cigarette seizures per day..."
>

Without fail, every single person caught claims those thousands of dollars of cigarettes
are for personal use.

[S Viemeister]

I've seen some of those shows. I assume they knew the rules, but were
hoping to get away with it, and perhaps _had_ gotten away with it in the
past. Obviously, they were importing for resale.

[GM]

What is "interesting", is that these days, how many people smoke? I know some IL peeps go
to Indiana for cheaper cigs, but I really don't interact with anyone anymore that smokes...

I watch a ton old movies and TV shows, smoking was an almost ubiquitous "adult" thing to
be seen... and now...???

Where would Bette Davis be without a cig in hand... even after she had her stroke in the early 80's
she continued to smoke until her death, lol. I remember her smoking on David Letterman or Johnny
Carson, this was c. 1987 or so...

Smoking is pretty much going the way of tobacco spitting, and the attendant spittoons...

--
GM

[S Viemeister]

Yep. Claiming innocence, and hoping they'll get away with it.

[Ed P]

Have you ever watched "To Catch a Smuggler"? The South Pacific version
is in New Zealand. There is a 2 pack limit. One tour group, everyone
had two packs. None of them smoked, but the tour operator did.