Do you read or scan recipes seen on computer, in magazines etc?

[US Janet]

Do you read or scan recipes when they or a link shows up in your
reading? I do. Some are of little interest and I move through
quickly. Others are slow reading or trap me into saving them. I
always like to see how others are using certain ingredients or methods
of preparing. How about you?
Janet US

[Bruce 8.1]

On Wed, 23 Feb 2022 12:10:07 -0700, US Janet <USJ...@jan6noplace.com>
wrote:

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :))))))))

[Ed Pawlowski]

Used to do it more than now. We have a pretty good collection from old
family recipes,magazines, cookbooks, internet (including RFC).

Sometimes you do see a different way to use an ingredient or learn a
shortcut so it can be beneficial to look at them.

Cooking for myself tends to be more basic. I do buy good ingredients
though. My Parmesan cheese I order from Italy along with real balsamic
vinegar.

When I visit my friend up north I help in the kitchen and have also
taken my tools and ingredients with me just to make risotto with sausage
and peas.

[itsjoan...@webtv.net]

I read the recipe and if it piques my interest I even print it off. I could
save it to my laptop but I can refer to instantly with a paper copy. The
last few I've printed off and used have been for an Instant Pot/Ninja Foodi.

[US Janet]

there are a lot of insta pot recipes out there now. I think of you
when I see them.
If the recipe really catches my eye I will print them off and try
them.
Janet US

[Bruce 11.0]

On Wed, 23 Feb 2022 20:21:47 -0700, US Janet <USJ...@jan6noplace.com>
wrote:

Ghe?? Uhm, I dont ghet it?!?

[Michael Trew]

I usually do read through them. Almost always, I get very irritated
with the "blog" recipes. It's not that I don't like reading a good
story, but I'm usually "on a mission" if I'm looking for a recipe, and
when I have to sift through a huge long page of text to find the recipe,
it's irritating; especially when the directions are broken up into the
huge story. Many on-line recipe websites are guilty of this. I
typically just default to one of my recipe books if I'm in a hurry. No
one's typed out their life story into the book;, and it just gets right
to the point -- the ingredients and directions to cook/bake.

[itsjoan...@webtv.net]

On Thursday, February 24, 2022 at 11:20:36 AM UTC-6, Michael Trew wrote:
>
> I usually do read through them. Almost always, I get very irritated
> with the "blog" recipes. It's not that I don't like reading a good
> story, but I'm usually "on a mission" if I'm looking for a recipe, and
> when I have to sift through a huge long page of text to find the recipe,
> it's irritating; especially when the directions are broken up into the
> huge story. Many on-line recipe websites are guilty of this.
>

*Usually* there will be a tab that reads "Jump to/Go to Recipe"
then you don't have to read their life story.

[US Janet]

As Joan said, there is usually a "Jump to Recipe" or something similar
at the top of the article. Then the recipe is displayed in recipe
format.
Janet US

[dsi1]

Most recipes online exist only as bait for people to click on. They fill the insatiable need for content on the web. My guess is recipes are among the most compelling bait there is. A lot of them are fake recipes and most are recycled. Also popular are alarming articles on foods. My wife read an article on un-refrigerated rice and pasta being deadly poison and is now afraid of any foods that haven't been refrigerated. That's modern life for you.

[Cindy Hamilton]

On 2022-02-24, dsi1 <dsi...@hawaiiantel.net> wrote:
> On Wednesday, February 23, 2022 at 9:10:14 AM UTC-10, US Janet wrote:
>> Do you read or scan recipes when they or a link shows up in your
>> reading? I do. Some are of little interest and I move through
>> quickly. Others are slow reading or trap me into saving them. I
>> always like to see how others are using certain ingredients or methods
>> of preparing. How about you?
>> Janet US
>
> Most recipes online exist only as bait for people to click on. They fill
> the insatiable need for content on the web. My guess is recipes are among
> the most compelling bait there is. A lot of them are fake recipes and most

What constitutes a fake recipe?

> are recycled. Also popular are alarming articles on foods. My wife read an

There really are just so many ways to combine foods. Of course a lot of
them are recycled.

> article on un-refrigerated rice and pasta being deadly poison and is now
> afraid of any foods that haven't been refrigerated. That's modern life
> for you.

I'm not afraid of unrefrigerated foods. However, I see the risk and
don't see the reward in keeping spoilage-prone foods outside the fridge.

--
Cindy Hamilton

[US Janet]

That article about the danger of rice is all over the news. I have
heard similar in this group over the decades that I have been here.
Janet US

[dsi1]

On Thursday, February 24, 2022 at 8:18:54 AM UTC-10, Cindy Hamilton wrote:

> What constitutes a fake recipe?

That's a strange question.

[dsi1]

I made some fried spaghetti yesterday. My wife was sleeping but my guess is that she wouldn't eat it. My daughter and I ate it. It was tasty. I was going to save the leftovers for her but I figured she wasn't going to eat it anyway so I dumped it. Refrigerating rice seems like a silly thing to do. Being afraid of rice and pasta, ditto.

[US Janet]

On Thu, 24 Feb 2022 11:40:45 -0800 (PST), dsi1

I was going to post the article here but since we have no newbies here
and anyone else already knows about rice storage and others would take
a laissez-faire attitude. So what? The guy lost his legs and
fingers within 24 hours of eating unstored rice and pasta. No biggie.
It happened to some other guy and won't happen to me or my
family/loved ones.
See, I know you.
Janet US

[GM]

Janet, I'd certainly be interested in reading it if you post, thank you!

--
GM

[dsi1]

Be afraid. Be very afraid.

https://www.usatoday.com/story/news/health/2022/02/22/leftover-food-disease-amputated-legs-fingers/6890754001/

[dsi1]

You do know me. I know you too.

[GM]

Janet is a kind and valued poster, she is always eager to share recipes, etc. with the group...

Where do you think *that* leaves *you*, hmmm...???

--
GM

[Bruce 11.0]

[Bruce 11.0]

On Thu, 24 Feb 2022 12:08:57 -0800 (PST), dsi1

[Bruce 11.0]

On Thu, 24 Feb 2022 12:08:29 -0800 (PST), dsi1

[Bruce 11.0]

On Thu, 24 Feb 2022 12:57:55 -0700, US Janet <USJ...@jan6noplace.com>

[Bruce 11.0]

[US Janet]

On Thu, 24 Feb 2022 12:01:02 -0800 (PST), GM
<gregorymorr...@gmail.com> wrote:

I just grabbed one of the articles. There are hundreds as it was a
hot topic 2 days ago.
https://www.usatoday.com/story/news/health/2022/02/22/leftover-food-disease-amputated-legs-fingers/6890754001/
Janet US

[US Janet]

On Thu, 24 Feb 2022 12:08:57 -0800 (PST), dsi1

LOL ;)
Janet US

[GM]

Many thanks, Janet!

:-)

--
GM

[GM]

The water in your body is just visiting.

It was a thunderstorm a week ago.

It will be the ocean soon enough.

Most of your cells come and go like morning dew.

We are more weather pattern than stone monument.

Sunlight on mist.

Summer lightning.

Your choices outweigh your substance...

--
GM

[Cindy Hamilton]

On 2022-02-24, dsi1 <dsi...@hawaiiantel.net> wrote:

Fair enough. "A lot of them are fake recipes" is strange comment.

--
Cindy Hamilton

[Bruce 14.0]

Uhm, Yes. Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :))))

[Bruce 14.0]

[Bruce 14.0]

On Thu, 24 Feb 2022 12:36:43 -0800 (PST), GM

[Bruce 14.0]

On Thu, 24 Feb 2022 13:31:51 -0700, US Janet <USJ...@jan6noplace.com>

[Bruce 14.0]

[Bruce 14.0]

On Thu, 24 Feb 2022 11:40:45 -0800 (PST), dsi1

[Bruce 14.0]

On Thu, 24 Feb 2022 12:08:57 -0800 (PST), dsi1

[Bruce 15a]

On Thu, 24 Feb 2022 12:39:19 -0800 (PST), GM
<gregorymorr...@gmail.com> wrote:

>dsi1 wrote:
>
>> On Thursday, February 24, 2022 at 8:18:54 AM UTC-10, Cindy Hamilton wrote:
>>
>> > What constitutes a fake recipe?
>> That's a strange question.
>
>
>The water in your body is just visiting.
>
>It was a thunderstorm a week ago.
>

>It will be the oceUhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))an soon enough.

>
>Most of your cells come and go like morning dew.
>
>We are more weather pattern than stone monument.
>
>Sunlight on mist.
>
>Summer lightning.
>
>Your choices outweigh your substance...

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))

[Quokka]

On Thu, 24 Feb 2022 12:39:19 -0800 (PST), GM
<gregorymorr...@gmail.com> wrote:

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :))))))))

[Quakko]

On Wed, 23 Feb 2022 17:05:28 -0500, Ed Pawlowski <e...@snet.xxx> wrote:

>On 2/23/2022 2:10 PM, US Janet wrote:
>>
>> Do you read or scan recipes when they or a link shows up in your
>> reading? I do. Some are of little interest and I move through
>> quickly. Others are slow reading or trap me into saving them. I
>> always like to see how others are using certain ingredients or methods
>> of preparing. How about you?
>> Janet US
>

>Used to do it more than now. We have a pretty good collection from old
>family recipes,magazines, cookbooks, internet (including RFC).
>
>Sometimes you do see a different way to use an ingredient or learn a
>shortcut so it can be beneficial to look at them.
>
>Cooking for myself tends to be more basic. I do buy good ingredients
>though. My Parmesan cheese I order from Italy along with real balsamic
>vinegar.
>
>When I visit my friend up north I help in the kitchen and have also
>taken my tools and ingredients with me just to make risotto with sausage
>and peas.

Uhm, Yes. Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))

[Michael Trew]

On 2/24/2022 12:24, itsjoan...@webtv.net wrote:
> On Thursday, February 24, 2022 at 11:20:36 AM UTC-6, Michael Trew wrote:
>>
>> I usually do read through them. Almost always, I get very irritated
>> with the "blog" recipes. It's not that I don't like reading a good
>> story, but I'm usually "on a mission" if I'm looking for a recipe, and
>> when I have to sift through a huge long page of text to find the recipe,
>> it's irritating; especially when the directions are broken up into the
>> huge story. Many on-line recipe websites are guilty of this.
>>
> *Usually* there will be a tab that reads "Jump to/Go to Recipe"
> then you don't have to read their life story.

Oh; if so, I've always missed that. I'll have to look for it.

[Michael Trew]

On 2/24/2022 12:56, dsi1 wrote:
>My wife read an article on un-refrigerated rice and pasta being deadly poison and is now afraid of any foods that haven't been refrigerated. That's modern life for you.

Cooked rice/pasta, or uncooked/dry? If the latter, that's stupid. If
the former, well, still not likely. I've eaten fried chicken that sat
out all night. Grandma told me that it being wrapped in tin foil kept
the germs off. Highly unlikely, but I didn't get sick. We've always
put the big pot of soup in a cool spot in the cellar over night to cool
before refrigerating the next day. Grandma said her mother/grandmother
kept it down there before they had ready refrigeration for a day or two
before it was all consumed. Some crushed tomato added into the
vegetable/beef stew as they (and I) always do also keeps the bacteria down.

[Michael Trew]

"...according to the report. Purpura fulminan is a rare complication
that comes with septic shock, which the college student experience..."

Scare tactics. That's a *very* unlikely scenario. Better not get in a
car again; you might crash and die. Don't walk either, you might get
hit by a car, or robbed. Heck, just stay inside for the rest of your
life, board the windows, and pray for mercy. ...And for God's sake,
don't eat any left over rice or pasta!

[Flying Fox]

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))))

[Cindy Hamilton]

On 2022-02-25, Michael Trew <michae...@att.net> wrote:
>
> Scare tactics. That's a *very* unlikely scenario. Better not get in a
> car again; you might crash and die. Don't walk either, you might get
> hit by a car, or robbed. Heck, just stay inside for the rest of your
> life, board the windows, and pray for mercy. ...And for God's sake,
> don't eat any left over rice or pasta!

It's a risk/reward analysis. There's a risk to everything. I don't
see any reward at all to leaving leftovers out of the fridge. Do you?

--
Cindy Hamilton

[Dave Smith]

My wife usually has a cast iron stomach. She will eat stuff that has
been sitting around a lot longer than I am willing to risk. Last week
she offered me some leftover wild rice and barley with chicken. I
thought back to when I had made that stuff and declined. She ate it.
Later on she was puking her guts out.

[dsi1]

Scaring people and alarmist links is a favorite tactic of the web to get people to click on links. This could have a significant effect on our society. I like to ignore most of that stuff.

[US Janet]

On Fri, 25 Feb 2022 08:30:41 -0800 (PST), dsi1

I agree with you except this wasn't on the "web." I have no use for
any of the social media and their ilk. I don't have any idea how to
get to them. This article excited editors on all major news outlets.
It was an entertaining article. You naysayers have spent more time
thinking up reasons against the simple message than it would take to
just put your leftovers in the fridge in a timely manner.
BTW, 'fearmongering' is term voiced most frequently by the far, far
right.
Janet US

[Flying Fox]

That doesn't exactly illustrate that she has a cast iron stomach.

[dsi1]

Well, if the article excited editors on all major news outlets, it must be true. I had not even considered that line of logic. You're a sharp one alright.
The truth is that I'm not far right or even near right - I'm just Asian. We're not fearful of rice. I'm just thankful that you're afraid of rice. You should be.

[US Janet]

On Fri, 25 Feb 2022 11:59:45 -0800 (PST), dsi1

I simply meant that the article was not found, to my knowledge, on
social media sites. Your begiinning statement seemed to indicate that
is where you thought the article came from and therefore made up.
My statement stands. Absorb the simplist of messages -- refrigerate
promptly -- and move on with your life.
I'm done.
Janet US

[Flying Nun]

I'm not left-wing, I'm European. Right.

[Flying Nun]

We Dutch have a saying about froggers like yoos, which is KILL
YOURSELF you loser. no friends no real job no money no sex and no hope
for the future. Loser. Ghe Ghe Ghe.

[dsi1]

You are a font of confusion. If a link starts with HTTP, it is indeed found on the World Wide Web. Even social media sites starts with HTTP i.e., they're on the web too.
This stuff might as well be high energy particle physics as far as you're concerned - absorb that simplest of messages.

[Flying Nun]

On Fri, 25 Feb 2022 11:59:45 -0800 (PST), dsi1

[dsi1]

Allow me clarify. An Asian could be right-wing - that is for certain. My point was that Asians are not fearful of rice. That's not even within the realm of possibility. Thank you.

[Flying Monk]

On Fri, 25 Feb 2022 13:22:35 -0800 (PST), dsi1

[Flying Transgender]

On Fri, 25 Feb 2022 13:22:35 -0800 (PST), dsi1

Thank you for clarifying.

>
>That's not even within the realm of possibility.
>

Unthinkable indeed. For me as well. Rice and bread are my favourite
carbs, empty or not.

[Jeßus]

On Fri, 25 Feb 2022 13:22:35 -0800 (PST), dsi1

<dsi...@hawaiiantel.net> wrote:

>On Friday, February 25, 2022 at 10:41:09 AM UTC-10, Flying Nun wrote:
>> On Fri, 25 Feb 2022 11:59:45 -0800 (PST), dsi1
>> <dsi...@hawaiiantel.net> wrote:
>>
>> >On Friday, February 25, 2022 at 8:02:21 AM UTC-10, US Janet wrote:
>> >> On Fri, 25 Feb 2022 08:30:41 -0800 (PST), dsi1
>> >> <dsi...@hawaiiantel.net> wrote:
>> >
>> >> >Scaring people and alarmist links is a favorite tactic of the web to get people to click on links. This could have a significant effect on our society. I like to ignore most of that stuff.
>> >> I agree with you except this wasn't on the "web." I have no use for
>> >> any of the social media and their ilk. I don't have any idea how to
>> >> get to them. This article excited editors on all major news outlets.
>> >> It was an entertaining article. You naysayers have spent more time
>> >> thinking up reasons against the simple message than it would take to
>> >> just put your leftovers in the fridge in a timely manner.
>> >> BTW, 'fearmongering' is term voiced most frequently by the far, far
>> >> right.
>> >> Janet US
>> >
>> >Well, if the article excited editors on all major news outlets, it must be true. I had not even considered that line of logic. You're a sharp one alright.
>> >The truth is that I'm not far right or even near right - I'm just Asian. We're not fearful of rice. I'm just thankful that you're afraid of rice. You should be.
>> I'm not left-wing, I'm European. Right.
>
>Allow me clarify. An Asian could be right-wing - that is for certain.

It's very certain. Prepare to meet:
https://widerimage.reuters.com/story/mongolias-environmental-neo-nazis

Nazi iconography is also popular in Thailand - especially the Swastika
(which the Nazis appropriated anyway). 99% of Thais know nothing about
WW2 and couldn't care less. They just love the graphics and visual
style.

> My point was that Asians are not fearful of rice. That's not even within the realm of possibility. Thank you.

Yes. I think that is a fair comment.

[dsi1]

Asians are probably more likely to be right wing nationalists because they mostly live in a homogeneous society that values the group rather than the individual and they practice ancestor worship i.e., traditional values.

[Flying Transgender]

Ghe?? Uhm, I dont ghet it?!?

[Flying Transgender]

[Flying Transgender]

On Fri, 25 Feb 2022 13:48:47 -0800 (PST), dsi1

[Jeßus]

On Fri, 25 Feb 2022 13:48:47 -0800 (PST), dsi1

LOL. Just LOL. "a homogeneous society that values the group" is more
aligned with the left end of the political spectrum. Nothing
necessarily wrong with that, but just saying.

> rather than the individual and they practice ancestor worship i.e., traditional values.

LOL... Yeah, definitely the Right doesn't encourage individualism...
that's pure communism. LOL. :)

[Michael Trew]

Typically, if most foods sit out over night (rare), then they would be
chucked. If I leave left-overs out for a few hours, and I'm hungry
later, I'm not going to waste them; I'll reheat them.

[Cindy Hamilton]

Ah. I rarely use leftovers before the next day. There's no "later";
bedtime is 2-3 hours after dinner time.

Two hours between 40 and 140 F is the recommended safety limit, and I
try to meet that. I play fast and loose with the 2-3 day limit in the
fridge, though. A week in the fridge is fine for me. OTOH, I rarely
have leftover rice or pasta, whose pH makes them particularly
vulnerable.

--
Cindy Hamilton

[Michael Trew]

On 2/26/2022 5:48, Cindy Hamilton wrote:
> On 2022-02-26, Michael Trew<michae...@att.net> wrote:
>> On 2/25/2022 4:04, Cindy Hamilton wrote:
>>> On 2022-02-25, Michael Trew<michae...@att.net> wrote:
>>>>
>>>> Scare tactics. That's a *very* unlikely scenario. Better not get in a
>>>> car again; you might crash and die. Don't walk either, you might get
>>>> hit by a car, or robbed. Heck, just stay inside for the rest of your
>>>> life, board the windows, and pray for mercy. ...And for God's sake,
>>>> don't eat any left over rice or pasta!
>>>
>>> It's a risk/reward analysis. There's a risk to everything. I don't
>>> see any reward at all to leaving leftovers out of the fridge. Do you?
>>
>> Typically, if most foods sit out over night (rare), then they would be
>> chucked. If I leave left-overs out for a few hours, and I'm hungry
>> later, I'm not going to waste them; I'll reheat them.
>
> Ah. I rarely use leftovers before the next day. There's no "later";
> bedtime is 2-3 hours after dinner time.

Eating and sleeping on a schedule would be smart, but I don't do that.
Breakfast is regularly skipped, or just toast/coffee. I had a bowl of
coco wheats (hot cereal), two slices of toast, and still working on the
coffee, less than an hour ago; and that will suffice for
lunch/breakfast. Sometimes supper is 4PM, but it's also been close to
10PM after work on some less fun nights. If closer to 4, and I skip
breakfast or lunch, there's a good chance that I'm going to finish the
left-overs within the next few hours.

> Two hours between 40 and 140 F is the recommended safety limit, and I
> try to meet that. I play fast and loose with the 2-3 day limit in the
> fridge, though. A week in the fridge is fine for me. OTOH, I rarely
> have leftover rice or pasta, whose pH makes them particularly
> vulnerable.

I'm not sure that I've ever had left over rice; I usually cook just what
I need. I've heard that day old leftover rice is best for making fried
rice, however. If pasta is left over (rarely; I usually measure it
out), I mix the sauce with the pasta in a bowl and put it into the
fridge. Perhaps the tomato acidity helps to prevent bacteria.

[Cindy Hamilton]

On 2022-02-26, Michael Trew <michae...@att.net> wrote:
>
> Eating and sleeping on a schedule would be smart, but I don't do that.
> Breakfast is regularly skipped, or just toast/coffee.

I was that way about breakfast when I was young.

Having 8-5 jobs for almost 45 years gave me a strong daily schedule.

--
Cindy Hamilton

[Flying Kangaroo]

I always put the pH in a separate container.

[Flying Cloaca]

On Sat, 26 Feb 2022 10:48:31 GMT, Cindy Hamilton
<hami...@devnull.com> wrote:

[Flying Whatever]

On Sat, 26 Feb 2022 12:14:31 -0500, Michael Trew

[Flying Quoll]

Uhm, Yes. Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))