What do you suck at?

Thomas

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Feb 28, 2019, 4:55:31 PM2/28/19

to

For the life of me I cannot make a good pizza dough. I usually toss it out the back door for the birds.
They do not like it either.
It comes out super white and hard. Using a gas Hotpoint oven, no stone.

What do you find difficult?

dsi1

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Feb 28, 2019, 5:35:53 PM2/28/19

to

I cannot make mayo anymore. It used to be so easy for me in the past. I used to be able to make mayo without even thinking. These days, I can only make an egg and oil shake. I believe that I have insulted a gypsy or displeased the gods in some way. OTOH, as far as curses goes, it's not that bad of a gig.

Bruce

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Feb 28, 2019, 5:48:02 PM2/28/19

to

Maybe you've eaten too many industry chickens and offended the
poultrygeist.

tert in seattle

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Feb 28, 2019, 6:40:04 PM2/28/19

to

toast

great chefs agree that toast is the hardest thing to get right

Bruce

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Feb 28, 2019, 6:47:44 PM2/28/19

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We've got a little machine for that.

jmcquown

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Feb 28, 2019, 7:18:55 PM2/28/19

to

Naw... most great chefs agree if you can't scramble an egg you'd better
go out for breakfast. ;)

Jill

Julie Bove

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Feb 28, 2019, 7:20:30 PM2/28/19

to

"Thomas" <cano...@yahoo.com> wrote in message
news:18323941-528c-4ceb...@googlegroups.com...

Pie crust.

John Kuthe

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Feb 28, 2019, 7:29:06 PM2/28/19

to

I could never fry chicken, so I stopped trying!

John Kuthe...

Ed Pawlowski

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Feb 28, 2019, 8:18:39 PM2/28/19

to

I'd not eat toast if you need fossil fuel to make it. The earth weeps
when you do.

Dave Smith

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Feb 28, 2019, 10:15:44 PM2/28/19

to

Doesn't that depend on how you like your eggs scrambled? Between
adding, milk vs. water, how much you whip them up before cooking, how
hot you cook them , how much you stir them, scrambling before or after
they go into the pan, there are dozens of ways to scramble eggs,

Bruce

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Feb 28, 2019, 10:58:34 PM2/28/19

to

Ok, I'll wait until we have solar on the roof.

Ophelia

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Mar 1, 2019, 4:10:23 AM3/1/19

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"Bruce" wrote in message news:97pg7e90egk44d04k...@4ax.com...

==

G r o a n ..... ;p

Bruce

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Mar 1, 2019, 4:26:54 AM3/1/19

to

On Fri, 1 Mar 2019 09:03:16 -0000, "Ophelia" <OphEl...@gmail.com>
wrote:

lol

Thomas

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Mar 1, 2019, 4:26:55 AM3/1/19

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Tert. Fuckin nailin it.

Sqwertz

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Mar 1, 2019, 5:44:24 AM3/1/19

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listening to people whine about their pizza dough/crusts and blame
it on their oven without mentioning their recipe.

Since you're looking for a somebody to confirm your oven sucks, I
assume open to other suggestions regarding the recipes you're using.
I used to suck at pizza dough until I discovered '00' pizza flour
(any brand, doesn't need to be Caputo. I buy Anna brand).

https://www.fornobravo.com/pizza-oven-library/article/pizza-sequence/pizza-dough/

-sw

Sqwertz

unread,

Mar 1, 2019, 5:47:28 AM3/1/19

to

You two need to nail each other and stop these virtual PDA's that
out-stupid Kuthe.

-sw

Cindy Hamilton

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Mar 1, 2019, 6:11:33 AM3/1/19

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Stir fry. Oh, I can make it, and everything comes out ok, but no matter
what I do or change, they always taste the same.

Luckily, Chinese restaurants are cheap and readily available.

Cindy Hamilton

Christ...@deathtochristianity.pl

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Mar 1, 2019, 8:39:19 AM3/1/19

to

On Thu, 28 Feb 2019 20:18:36 -0500, Ed Pawlowski <e...@snet.xxx> wrote:

well I guess you can lay your toast out in the sun butter it up and it
may eventually get a tan, just dont eat the suntan lotion

--

____/~~~sine qua non~~~\____

Christ...@deathtochristianity.pl

unread,

Mar 1, 2019, 8:54:19 AM3/1/19

to

On Thu, 28 Feb 2019 23:30:21 +0000 (UTC), tert in seattle
<te...@ftupet.com> wrote:

That is only because of uneven cooking you get from an electric
toaster or salamander. Toasting with gas can make it more even because
it takes longer to warm up the elements so they are at a higher
temperature and usually stay that way longer, like that of a cast iron
skillet

parkstre...@gmail.com

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Mar 1, 2019, 8:54:58 AM3/1/19

to

On Thursday, February 28, 2019 at 4:55:31 PM UTC-5, Thomas wrote:

i find it difficult to skin a salmon filet. perhaps i'm using the wrong knife. i was taught to use a steak knife(not the knife you're thinking of; it's a long curved knife which was designed to cut for example to slice up a whole strip loin into steaks). some people they get it right and take that whole skin off in seconds. maybe i should try a boning knife.

Christ...@deathtochristianity.pl

unread,

Mar 1, 2019, 8:57:19 AM3/1/19

to

On Fri, 01 Mar 2019 14:58:31 +1100, Bruce <br...@invalid.invalid>

wrote:

>On Thu, 28 Feb 2019 20:18:36 -0500, Ed Pawlowski <e...@snet.xxx> wrote:
>
>>On 2/28/2019 6:47 PM, Bruce wrote:
>>> On Thu, 28 Feb 2019 23:30:21 +0000 (UTC), tert in seattle
>>> <te...@ftupet.com> wrote:
>>>
>>>> cano...@yahoo.com writes:
>>>>> For the life of me I cannot make a good pizza dough. I usually toss it
>>>>> out the back door for the birds.
>>>>> They do not like it either.
>>>>> It comes out super white and hard. Using a gas Hotpoint oven, no stone.
>>>>>
>>>>> What do you find difficult?
>>>>
>>>> toast
>>>>
>>>> great chefs agree that toast is the hardest thing to get right
>>>
>>> We've got a little machine for that.
>>>
>>I'd not eat toast if you need fossil fuel to make it. The earth weeps
>>when you do.
>
>Ok, I'll wait until we have solar on the roof.

still does not count... fossil fuels were used to make the solar
panels and the wires and the batteries and the appliances and the pots
and the pans and the utensils to spread butter and jam, and the
napkins <paper or cloth> actually the butter and jam also use fossil
fuels, then there are the fossil fuels that he is using to read and
post to usenet.. Man we are so fucked...

parkstre...@gmail.com

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Mar 1, 2019, 8:58:37 AM3/1/19

to

i like to scramble mine fairly quickly over maybe a bit less than medium high heat. some people like their scramble low and slow. dr. phil did something i found to be a bit nutty. he warmed up a pan, broke eggs into the pan and then scrambled them in the pan. he ate the eggs right out of the pan. i guess his schtick was to appear to be earthy and simple.

Christ...@deathtochristianity.pl

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Mar 1, 2019, 9:00:02 AM3/1/19

to

On Thu, 28 Feb 2019 19:18:43 -0500, jmcquown <j_mc...@comcast.net>
wrote:

yeah scrambled eggs are easy I will give you that, just as long as
you dont over cook them...

A fried egg over easy can be considerably more difficult, especially
with all the different salt and pepper choices.... I mean who knew
that nacl would taste different because it is called kosher or sea
salt or table salt

Christ...@deathtochristianity.pl

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Mar 1, 2019, 9:02:06 AM3/1/19

to

https://www.youtube.com/watch?v=rFAddL8g8mw

The best omlette ever...

notbob

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Mar 1, 2019, 9:17:11 AM3/1/19

to

On 2/28/2019 3:35 PM, dsi1 wrote:

> .....as far as curses goes, it's not that bad of a gig.

LOL.....!

nb

Christ...@deathtochristianity.pl

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Mar 1, 2019, 9:17:33 AM3/1/19

to

On Fri, 1 Mar 2019 05:58:33 -0800 (PST), parkstre...@gmail.com
wrote:

Thing about any medical doctor... They are usually good at medical
stuff, but other than that they are about as useful as a bag of rocks

notbob

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Mar 1, 2019, 9:18:54 AM3/1/19

to

On 2/28/2019 3:47 PM, Bruce wrote:

> Maybe you've eaten too many industry chickens and offended the
> poultrygeist.

Even bigger "LOL .....!"

nb

notbob

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Mar 1, 2019, 9:23:13 AM3/1/19

to

On 3/1/2019 4:11 AM, Cindy Hamilton wrote:

> Stir fry. Oh, I can make it, and everything comes out ok, but no matter
> what I do or change, they always taste the same.
>
> Luckily, Chinese restaurants are cheap and readily available.

....and they all taste the same. ;)

nb

Cindy Hamilton

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Mar 1, 2019, 11:20:52 AM3/1/19

to

Oddly enough, they don't. We've got one that seems to add
five-spice to every single dish. Monotonous.

Cindy Hamilton

Gary

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Mar 1, 2019, 11:30:11 AM3/1/19

to

Cindy Hamilton wrote:

>
> Thomas wrote:
> > What do you find difficult?
>
> Stir fry. Oh, I can make it, and everything comes out ok, but no matter
> what I do or change, they always taste the same.
>
> Luckily, Chinese restaurants are cheap and readily available.

I agree with you there, Cindy. I can make some good stir fry. Not
necessarily all the same but never quite as good as I can get
from a Chinese place. And they are cheap.

saves lots of prep time plus cheaper than buying exotic
vegetables just for a few meals. This is why I rarely cook
chinese. Find a good local restaurant and just buy take-out
during lunch hours (reduced prices). All costs less money and
also less time than making all this yourself.

John Kuthe

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Mar 1, 2019, 11:30:58 AM3/1/19

to

Chinese Restaurants are BASICALLY RACIST!!

Do we KNOW the history of Chinese Restaurants in the U.S.? Another example of the STUPID RACIST LAWS in the U.S.!

John Kuthe...

Gary

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Mar 1, 2019, 11:32:00 AM3/1/19

to

Magnifying-glass toast is good if you're not pressed for time.
:-D

Gary

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Mar 1, 2019, 11:32:10 AM3/1/19

to

parkstre...@gmail.com wrote:
>
> i find it difficult to skin a salmon filet. perhaps i'm using the wrong knife. i was taught to use a steak knife(not the knife you're thinking of; it's a long curved knife which was designed to cut for example to slice up a whole strip loin into steaks). some people they get it right and take that whole skin off in seconds. maybe i should try a boning knife.

Buy yourself a good "fillet knife." Somewhat long, curved and
razor sharp. Get a good one, don't get cheap.

Gary

unread,

Mar 1, 2019, 11:32:36 AM3/1/19

to

parkstre...@gmail.com wrote:
>
> i like to scramble mine fairly quickly over maybe a bit less than medium high heat. some people like their scramble low and slow. dr. phil did something i found to be a bit nutty. he warmed up a pan, broke eggs into the pan and then scrambled them in the pan. he ate the eggs right out of the pan. i guess his schtick was to appear to be earthy and simple.

Dr.Phil is a walrus-looking phony.

As for just scrambled eggs for me:
- scramble 3 eggs raw in a bowl
no water or milk added
- heat small frying pan on high then
- add a bit of butter until it browns
- add eggs and stir constantly on medium heat
- remove from pan and plate while still very moist

- serve with a slice or 2 buttered toast which you
made before cooking the eggs. Add S&P, eat.

Gary

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Mar 1, 2019, 11:32:55 AM3/1/19

to

I sure wish that was true but not at all.

notbob

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Mar 1, 2019, 3:10:44 PM3/1/19

to

On 3/1/2019 9:20 AM, Cindy Hamilton wrote:

> We've got one that seems to add
> five-spice to every single dish. Monotonous.

Five-spice blend is supposed to be made with "Szezhaun peppers". It was
banned from importation fer about 5-10 yrs, but is back!

Many spice companies subbed other pprs --even "black pepper"-- and have
not changed back to "real" Szezhaun pprs. You might check with yer
resto. ;)

nb

tert in seattle

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Mar 1, 2019, 3:20:04 PM3/1/19

to

cano...@yahoo.com writes:
>For the life of me I cannot make a good pizza dough. I usually toss it
>out the back door for the birds.
>They do not like it either.
>It comes out super white and hard. Using a gas Hotpoint oven, no stone.
>

>What do you find difficult?

oh yeah, tossed salad - all the heavy things end up at the bottom :-[

Thomas

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Mar 1, 2019, 3:30:00 PM3/1/19

to

There is no whining bitch. Thanks for the flour suggestion though. I only ever tried with on hand AP flour.

Another good comment was to use a magnifying glass for toast. We can draw a pic of Christ and be on CNN.

Christ...@deathtochristianity.pl

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Mar 1, 2019, 3:58:46 PM3/1/19

to

Well unless your magnifying glass was large enough to reflect a slice
of bread sized beam of light then you would basically have a piece of
raw bread with black or otherwise darkened lines all over it LOL.

Cindy Hamilton

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Mar 1, 2019, 4:30:40 PM3/1/19

to

I don't go there anymore, because every single dish tastes
strongly of five-spice. Even the ones that aren't supposed to.

Cindy Hamilton

Cindy Hamilton

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Mar 1, 2019, 4:32:28 PM3/1/19

to

When I make a tossed salad, I put all the heavy things at the
bottom with the lettuce on top. Then I add the dressing and
gently bring the heavy stuff to the top.

Of course, I don't demand that every single piece have the
same amount of dressing.

Cindy Hamilton

Leonard Blaisdell

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Mar 1, 2019, 6:31:18 PM3/1/19

to

In article <xt1eE.28901$Yw4....@fx38.iad>, Dave Smith

<adavid...@sympatico.ca> wrote:

> Doesn't that depend on how you like your eggs scrambled? Between
> adding, milk vs. water, how much you whip them up before cooking, how
> hot you cook them , how much you stir them, scrambling before or after
> they go into the pan, there are dozens of ways to scramble eggs,

I know! My scrambled eggs are inferior to the way my wife scrambles
them, but they're just the way I like 'em.

leo

Leonard Blaisdell

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Mar 1, 2019, 6:43:23 PM3/1/19

to

Fiskars makes good ones. I have one, but I usually remove fish skin at
home with a plain old Henckels boning knife. It's right there in the
block, and I don't to have to sort through my fishing gear for the
Fiskars. One wants a relatively flexible and thin blade. Yeah, and
sharp. You can pick up the knack after hacking a couple of fish up.
They're still edible, just ugly.

leo

Cindy Hamilton

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Mar 2, 2019, 6:10:52 AM3/2/19

to

I just let the grill do the work for me. Quite often the skin sticks
to the grill when I remove the fish.

Then I Sheldonize it, and throw the skin out in the yard for anything
that will eat it.

The frozen fillets I get from Costco are skinned. Much more convenient.

Cindy Hamilton

Dave Smith

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Mar 2, 2019, 10:20:28 AM3/2/19

to

That works for me. We often cook salmon fillets on the gas grill. We
just do them skin side down on direct heat. When the fillet is done the
flesh separates easily from the skin. I leave there to cool and then
peel it off and give it to the dogs.

A Moose in Love

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Mar 2, 2019, 11:09:20 AM3/2/19

to

the one problem with tossing the skin is that the skin has many good healthy nutrients.
https://www.medicalnewstoday.com/articles/320838.php

songbird

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Mar 2, 2019, 11:31:48 AM3/2/19

to

Cindy Hamilton wrote:
...

> When I make a tossed salad, I put all the heavy things at the
> bottom with the lettuce on top. Then I add the dressing and
> gently bring the heavy stuff to the top.

considering what my teef are gonna do to it
in a short while that "gently" cracks me up... :)

> Of course, I don't demand that every single piece have the
> same amount of dressing.

swimming or drenched is my usual preference.

songbird

songbird

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Mar 2, 2019, 11:31:50 AM3/2/19

to

notbob wrote:
...

> Five-spice blend is supposed to be made with "Szezhaun peppers". It was
> banned from importation fer about 5-10 yrs, but is back!
>
> Many spice companies subbed other pprs --even "black pepper"-- and have
> not changed back to "real" Szezhaun pprs. You might check with yer
> resto. ;)

i think i've got a container of that. ick.
should feed it to the worms as i'm not using
it - would much prefer sp's.

songbird

songbird

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Mar 2, 2019, 11:31:53 AM3/2/19

to

i see that wink... still i'm in the mood to ramble...

we've gone to the same chinese place for over 40yrs.
we've tried other places but like this one the best.

many places it seems the sauces are very similar
and likely come from a jar/container instead of
being made from other spices/ingredients.

one time in FL on vacation sister and i were in the
mood for chinese and we ended up at a place up on
the top floor of a hotel.

they made their sweet and sour sauce out of ketchup
and sweet pickles. we still get laughs out of that
one (it was horrible).

songbird

Gary

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Mar 2, 2019, 12:12:59 PM3/2/19

to

A Moose in Love wrote:
>
> the one problem with tossing the skin is that the skin has many good healthy nutrients.
> https://www.medicalnewstoday.com/articles/320838.php

Thank you. What's with all this no fish skin?
I always eat it. It just good and nothing to waste.
Some people cut it off then crisp it separately in oil.
I just eat it right along with the fish...soggy but delish.

Cindy Hamilton

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Mar 2, 2019, 1:27:51 PM3/2/19

to

I don't care for the skin.

Cindy Hamilton

Cindy Hamilton

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Mar 2, 2019, 1:29:20 PM3/2/19

to

On Saturday, March 2, 2019 at 11:31:48 AM UTC-5, songbird wrote:
> Cindy Hamilton wrote:
> ...
> > When I make a tossed salad, I put all the heavy things at the
> > bottom with the lettuce on top. Then I add the dressing and
> > gently bring the heavy stuff to the top.
>
> considering what my teef are gonna do to it
> in a short while that "gently" cracks me up... :)

Then you might as well put it in the blender and drink it
with a straw.

> > Of course, I don't demand that every single piece have the
> > same amount of dressing.
>
> swimming or drenched is my usual preference.

Tastes vary. I like the minimal amount to moisten the lettuce.
I hate getting restaurant salads that are overwhelmed by the
dressing.

Cindy Hamilton

penm...@aol.com

unread,

Mar 2, 2019, 2:02:54 PM3/2/19

to

On Sat, 2 Mar 2019 03:10:49 Cindy Hamilton wrote:
>On Friday, March 1, 2019 A Moose in Love wrote:

>> On Thursday, February 28, 2019 Thomas wrote:
>>
>> > For the life of me I cannot make a good pizza dough. I usually toss it out the back door for the birds.

I hoped you baked it first... feeding raw yeast dough to birds will
inflict upon them an awful painful death.

>> > They do not like it either.
>> > It comes out super white and hard. Using a gas Hotpoint oven, no stone.
>> >
>> > What do you find difficult?
>>
>> i find it difficult to skin a salmon filet. perhaps i'm using the wrong knife. i was taught to use a steak knife(not the knife you're thinking of; it's a long curved knife which was designed to cut for example to slice up a whole strip loin into steaks). some people they get it right and take that whole skin off in seconds. maybe i should try a boning knife.

Doesn't get any more culinary stupid to skin any fish prior to
grilling.

>I just let the grill do the work for me. Quite often the skin sticks
>to the grill when I remove the fish.

Much smarter to do like the ancients learned, place the fish on a
banana, cabbage, lettuce leaf.

>Then I Sheldonize it, and throw the skin out in the yard for anything
>that will eat it.

Shoulda told hubby to wrap it around his 2" peepee and save the price
of a lubed condom... only plus is it'd smell just like you.

>The frozen fillets I get from Costco are skinned. Much more convenient.
>
>Cindy Hamilton

Wasted your dollars on frozen fish.... even a can of primo salmon
contains the skin and the bones. If what you want is skinned filleted
fish you'd be very happy with TIAD fast food fish on a bun.

penm...@aol.com

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Mar 2, 2019, 2:06:17 PM3/2/19

to

Your dogs get the best part, the fat directly under the sin is loaded
with omega acids.;

>> The frozen fillets I get from Costco are skinned. Much more
>> convenient.

And fully TIAD.

Bruce

unread,

Mar 2, 2019, 2:37:58 PM3/2/19

to

Yes, it's like grilling a chicken and then giving the meat to the dog
and sucking on the bones yourself.

Dave Smith

unread,

Mar 2, 2019, 5:34:25 PM3/2/19

to

I am cooking it on direct heat so the skin is burnt. It's black. There
is probably more unsafe stuff than beneficial at that point. The dogs
can risk it, and will do so gladly.

Dave Smith

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Mar 2, 2019, 5:50:08 PM3/2/19

to

I like only a little dressing. My wife seems to like a salad soup. She
brings out a bowl of salad. I dress it to my liking and take my share.
She then adds at least as much on the remainder as I had used on the
whole bowl.

Dave Smith

unread,

Mar 2, 2019, 6:11:59 PM3/2/19

to

As I replied to another post, it has been cooked on direct heat and the
skin gets burned. Fish skin burned black is not very appetizing and
there is probably more harm in the charring than good.

>>> The frozen fillets I get from Costco are skinned. Much more
>>> convenient.
>
> And fully TIAD.

Actually, the salmon fillets at Costco are pretty good.

>

songbird

unread,

Mar 2, 2019, 7:16:24 PM3/2/19

to

Cindy Hamilton wrote:
> songbird wrote:
>> Cindy Hamilton wrote:
>> ...
>> > When I make a tossed salad, I put all the heavy things at the
>> > bottom with the lettuce on top. Then I add the dressing and
>> > gently bring the heavy stuff to the top.
>>
>> considering what my teef are gonna do to it
>> in a short while that "gently" cracks me up... :)
>
> Then you might as well put it in the blender and drink it
> with a straw.

nah thanks, i'm not into making more things to wash
if i can help it...

>> > Of course, I don't demand that every single piece have the
>> > same amount of dressing.
>>
>> swimming or drenched is my usual preference.
>
> Tastes vary. I like the minimal amount to moisten the lettuce.
> I hate getting restaurant salads that are overwhelmed by the
> dressing.

obv!

songbird

songbird

unread,

Mar 2, 2019, 7:16:25 PM3/2/19

to

Cindy Hamilton wrote:
> On Saturday, March 2, 2019 at 11:09:20 AM UTC-5, A Moose in Love wrote:

...

>> the one problem with tossing the skin is that the skin has many good healthy nutrients.
>> https://www.medicalnewstoday.com/articles/320838.php
>
> I don't care for the skin.

i've never cared much for the taste of it either.

for older fish that is where the fat soluable pollutants
are at.

now, with some fish like sardines i don't notice it
and it doesn't bother me at all.

songbird