Going downhill, foodwise

[Leonard Blaisdell]

Last night, we had chili-dogs. Tonight, it's tuna casserole. I'm
starting to like this easy stuff. Why did I originally quit it?

leo

[Bruce]

On 30 Apr 2023 03:24:59 GMT, Leonard Blaisdell

<leobla...@sbcglobal.net> wrote:

>Last night, we had chili-dogs. Tonight, it's tuna casserole. I'm
>starting to like this easy stuff. Why did I originally quit it?

Climate change?

[Bryan Simmons]

On Saturday, April 29, 2023 at 10:25:05 PM UTC-5, Leonard Blaisdell wrote:
> Last night, we had chili-dogs. Tonight, it's tuna casserole. I'm
> starting to like this easy stuff. Why did I originally quit it?
>

There's not much lower than chili dogs, but tuna casserole is
pretty much rock bottom. Did you have those awful canned
Italian green beans on the side?
>
> leo

--Bryan

[Gary]

On 4/29/2023 11:24 PM, Leonard Blaisdell wrote:
> Last night, we had chili-dogs. Tonight, it's tuna casserole. I'm
> starting to like this easy stuff. Why did I originally quit it?

I've always liked the occasional tuna casserole.
As a matter of fact, I've got all the ingredients and have
been planning to make it for several weeks now.
It's been many years since I last made it.

I've just been 'cooking lazy' lately.
Today will be a frozen Tombstone pepperoni pizza (store brand)
Only $3.00 for 21.6 oz and very tasty.
Cook in oven, reheat any leftover slices in microwave.

Maybe tomorrow morning I'll start cooking some real food again.

[Bruce]

On Sun, 30 Apr 2023 06:37:51 -0400, Gary <g.ma...@att.net> wrote:

>On 4/29/2023 11:24 PM, Leonard Blaisdell wrote:
>> Last night, we had chili-dogs. Tonight, it's tuna casserole. I'm
>> starting to like this easy stuff. Why did I originally quit it?
>
>I've always liked the occasional tuna casserole.
>As a matter of fact, I've got all the ingredients and have
>been planning to make it for several weeks now.
>It's been many years since I last made it.

Which chemicals do you add to make it taste "good"?

[Bruce]

On Sun, 30 Apr 2023 06:37:51 -0400, Gary <g.ma...@att.net> wrote:

>I've always liked the occasional tuna casserole.
>As a matter of fact, I've got all the ingredients and have
>been planning to make it for several weeks now.
>It's been many years since I last made it.
>
>I've just been 'cooking lazy' lately.
>Today will be a frozen Tombstone pepperoni pizza (store brand)
> Only $3.00 for 21.6 oz and very tasty.
>Cook in oven, reheat any leftover slices in microwave.

I thought I'd look it up after all. It's a totally Garish
Frankenpizza!

"WATER, ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON,
THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), LOW-MOISTURE PART-SKIM
MOZZARELLA CHEESE (PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES),
TOMATO PASTE, PEPPERONI MADE WITH PORK, CHICKEN AND BEEF (PORK,
MECHANICALLY SEPARATED CHICKEN, BEEF, SALT, CONTAINS 2% OR LESS OF
SPICES, DEXTROSE, PORK STOCK, LACTIC ACID STARTER CULTURE, OLEORESIN
OF PAPRIKA, FLAVORING, SODIUM NITRITE, SODIUM ASCORBATE, PAPRIKA,
PROCESSED WITH NATURAL SMOKE FLAVOR, BHA, BHT, CITRIC ACID TO HELP
PROTECT FLAVOR), IMITATION MOZZARELLA CHEESE (WATER, PALM OIL, CASEIN,
MOZZARELLA CHEESE [MILK, CHEESE CULTURE, SALT, ENZYMES], MODIFIED FOOD
STARCH, SODIUM CITRATE, SKIM MILK, SALT, LACTIC ACID, SODIUM
PHOSPHATE, SORBIC ACID [PRESERVATIVE], BETA-CAROTENE [COLOR]),
PEPPERONI MADE WITH PORK, CHICKEN, BEEF, BHA, BHT WITH CITRIC ACID
ADDED TO HELP PROTECT FLAVOR (PORK, MECHANICALLY SEPARATED CHICKEN,
BEEF, SALT, 2% OR LESS OF SPICES, DEXTROSE, PORK STOCK, LACTIC ACID
STARTER CULTURE, OLEORESIN OF PAPRIKA, FLAVORING, SODIUM ASCORBATE,
SODIUM NITRITE, BHA, BHT, CITRIC ACID, MAY ALSO CONTAIN PAPRIKA,
NATURAL SMOKE FLAVOR), CORN OIL, 2% OR LESS OF VEGETABLE OIL
SHORTENING (PALM OIL, NATURAL FLAVOR, BETA CAROTENE [COLOR]), SALT,
SUGAR, YEAST, SPICES, DRIED GARLIC.
Contains a Bioengineered Food Ingredient"

BHA, BHT, Imitation mozzarella... hahaha... the story keeps going and
going. Eew! How are you feeling, Gary? No wonder you don't post much
anymore :)

[Bryan Simmons]

On Sunday, April 30, 2023 at 5:37:56 AM UTC-5, Gary wrote:
> On 4/29/2023 11:24 PM, Leonard Blaisdell wrote:
> > Last night, we had chili-dogs. Tonight, it's tuna casserole. I'm
> > starting to like this easy stuff. Why did I originally quit it?
> I've always liked the occasional tuna casserole.
> As a matter of fact, I've got all the ingredients and have
> been planning to make it for several weeks now.
> It's been many years since I last made it.
>
> I've just been 'cooking lazy' lately.
>

So have Jill and Joan. You could have a lazy threesome. You
could bring the frozen pizza, and Jill could add some Italian
seasoning. Joan could crumble up one of her air fryer burgers
on top.

>
> Today will be a frozen Tombstone pepperoni pizza (store brand)
> Only $3.00 for 21.6 oz and very tasty.
> Cook in oven, reheat any leftover slices in microwave.
>

There are decent frozen pizzas. Not great, but decent. Tombstone,
or the store brand knockoffs are not good, but that's what you get
for $3.

--Bryan

[Gary]

This is one meal that I make from scratch. When I make it, I'll post my
ingredients.

[Gary]

My next pizza will be all from scratch with none of the extra tasty
ingredients. :)

[Bryan Simmons]

The only good reason to make tuna casserole is if you want
your husband to take you out to a restaurant, and you don't
have a husband.
H: What's for dinner, honey?
W: Tuna casserole.
H: You know, it's been a long time since I took you out to a
nice restaurant.
The tuna casserole gets fed to the family dog, because a
dog will eat damned near anything. Dogs have been known
to eat the cat shit out of the litter box.

--Bryan

[jmcquown]

On 4/30/2023 6:37 AM, Gary wrote:
> On 4/29/2023 11:24 PM, Leonard Blaisdell wrote:
>> Last night, we had chili-dogs. Tonight, it's tuna casserole. I'm
>> starting to like this easy stuff. Why did I originally quit it?
>
> I've always liked the occasional tuna casserole.
> As a matter of fact, I've got all the ingredients and have
> been planning to make it for several weeks now.
> It's been many years since I last made it.
>
> I've just been 'cooking lazy' lately.
> Today will be a frozen Tombstone pepperoni pizza (store brand)

Is it Tombstone or store brand pizza? Can't be both. ;)

>  Only $3.00 for 21.6 oz and very tasty.
> Cook in oven, reheat any leftover slices in microwave.
>

You really should try reheating pizza in a dry skillet on low heat with
a lid on. The crust stays firm and the cheese reheats nicely.

Jill

[jmcquown]

Psssst, Gary. Tell him you add salt. His head might explode. :)

Jill

[Bryan Simmons]

When Gary and Joan need cooking advice from Jill, how
much lower could the newsgroup go downhill?
>
> Jill

--Bryan

[bob]

> When Gary and Joan need cooking advice from Jill, howmuch lower could

> the newsgroup go downhill?
>>
>> Jill
>
> --Bryan

Umm, when a inbred schlub like you shows up'

[Dave Smith]

I tried that way a few times. It didn't work for me. It is much easier
in the air fryer. Preheat for a couple minutes, put a slice or two in
the basket and give it 4 minutes.

[Bruce]

On Sun, 30 Apr 2023 08:07:25 -0400, jmcquown <j_mc...@comcast.net>
wrote:

Over salt?

[itsjoan...@webtv.net]

On Sunday, April 30, 2023 at 5:56:12 AM UTC-5, Bryan Simmons wrote:
>
> On Sunday, April 30, 2023 at 5:37:56 AM UTC-5, Gary wrote:
> >
> > I've just been 'cooking lazy' lately.
> >
> So have Jill and Joan. You could have a lazy threesome. You
> could bring the frozen pizza, and Jill could add some Italian
> seasoning. Joan could crumble up one of her air fryer burgers
> on top.
> >

> --Bryan
>
I'm still waiting to see your James Beard award. I've also heard Rick
Bayless has a job opening for you in his restaurant.

[itsjoan...@webtv.net]

On Sunday, April 30, 2023 at 7:55:23 AM UTC-5, bob wrote:
>
> On 2023-04-30 12:37:10 +0000, Bryan Simmons said:
>

> > When Gary and Joan need cooking advice from Jill, how much lower could
> > the newsgroup go downhill?
> >>

> > --Bryan
> >
> Umm, when a inbred schlub like you shows up'
>

Oh ho ho!! Nice shot; right across the bow!!!!
(Bryan forgets we see what he's thrown together in his kitchen.)

[Dave Smith]

That wasn't across the bow. That was a solid blast to the hull.

[itsjoan...@webtv.net]

*GUFFAW* 🤜🤛

[Bruce]

On Sun, 30 Apr 2023 17:57:54 -0700 (PDT), "itsjoan...@webtv.net"

<itsjoan...@webtv.net> wrote:

>On Sunday, April 30, 2023 at 5:01:37 PM UTC-5, Dave Smith wrote:
>>
>> On 2023-04-30 5:23 p.m., itsjoan...@webtv.net wrote:
>> >
>> > On Sunday, April 30, 2023 at 7:55:23 AM UTC-5, bob wrote:
>> >>
>> >> On 2023-04-30 12:37:10 +0000, Bryan Simmons said:
>> >>
>> >>> When Gary and Joan need cooking advice from Jill, how much lower could
>> >>> the newsgroup go downhill?
>> >>>>
>> >>> --Bryan
>> >>>
>> >> Umm, when a inbred schlub like you shows up'
>> >>
>> > Oh ho ho!! Nice shot; right across the bow!!!!
>> > (Bryan forgets we see what he's thrown together in his kitchen.)
>> >
>> That wasn't across the bow. That was a solid blast to the hull.
>>
>*GUFFAW* 🤜🤛

It's becoming a bit embarrassing, Sisterhood.

[itsjoan...@webtv.net]

Step away, you've not been invited to participate, nor have you been
initiated. Your heart nor soul could stand it.

[Bruce]

On Sun, 30 Apr 2023 18:06:04 -0700 (PDT), "itsjoan...@webtv.net"

<itsjoan...@webtv.net> wrote:

>On Sunday, April 30, 2023 at 8:01:07 PM UTC-5, Bruce wrote:
>>
>> On Sun, 30 Apr 2023 17:57:54 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >On Sunday, April 30, 2023 at 5:01:37 PM UTC-5, Dave Smith wrote:
>> >>
>> >> > Oh ho ho!! Nice shot; right across the bow!!!!
>> >> > (Bryan forgets we see what he's thrown together in his kitchen.)
>> >> >
>> >> That wasn't across the bow. That was a solid blast to the hull.
>> >>
>> >*GUFFAW* 🤜🤛
>> >
>> It's becoming a bit embarrassing, Sisterhood.
>>
>Step away, you've not been invited to participate, nor have you been
>initiated. Your heart nor soul could stand it.

I know. My soul is still pure.

[itsjoan...@webtv.net]

Pure 💩

😄

[bruce bowser]

On Saturday, April 29, 2023 at 11:25:05 PM UTC-4, Leonard Blaisdell wrote:
> Last night, we had chili-dogs. Tonight, it's tuna casserole. I'm
> starting to like this easy stuff. Why did I originally quit it?

We cogs in the machine can't remember so well?

[bruce bowser]

No one posts here much anymore because of the teenage swearing and lewd behavior.. [Niemand discussieert hier veel meer vanwege het scheldende en onzedelijke gedrag van tieners].

[Mike Duffy]

On 2023-05-01, bruce bowser wrote:

> No one posts here much anymore because of
> the teenage swearing and lewd behavior..

Do not give up hope, oh so disinhearted one.

Have you not noticed recently less death-wishes, &c ?

There are even some people talking about cooking with
others to whom they have not spoken for some time.

This story is food-related because I was getting whipping
cream. I usually try to make small purchases by cash to
minimize the wad of CC receipts in my wallet.

There was one cash-only line open, and the woman looked
to me to be holding the place in line waiting for I
supposed her husband running around the store like OJ
getting something she sent him for earlier, because I
already participated in such scenarios at other times.

So she tells me to go ahead. She could see I already
had the cash and the one item to purchase, so I thanked
her, waltzed in to the cashier and just held the cream
for scanning and the cash.

I was not expecting any query from the cashier, but I
was attentively listening. What I heard was from the
lady who had been ahead the one described above:

"That woman really bothers me."