Dinner Tonight: 5/31/2020

[jmcquown]

Newman's Own thin crust white pizza. Very tasty. I sprinkled some
additional shredded "Italian cheese blend" on top. Popped it in the
oven right on the rack per package directions. When I removed it from
the oven I slid it onto a pizza pan, let it set a few minutes then used
a pizza wheel to cut it into quarters then again by half. Two slices
will fill me up. Plenty left for tomorrow and another day.

I really like the thin crispy crust and the spinach. I'm not a fan of
thick/pan pizzas.

Jill

[Dave Smith]

I marinated some shrimp in a nice spicy mixture of lime juice and olive
oil with lots of garlic .... and ketchup ... grilled on the g BBQ.
Rice, salad and a nice fresh roll.

[Snag]

And Pizza Slut's pan pizza is the worst , greasy and way too much
dough . Tonight's dinner here was taco salads . A layer of round white
corn tortilla chips then a layer of shredded lettuce - the only time I
actually use a knife on lettuce , it's usually just torn up by hand .
This is topped with ground beef seasoned with salt , chili powder , a
dash of cumin , and onion and garlic powder , followed by a heavy
sprinkle of home grown green onions . Finish off with some shredded
cheddar and a healthy dollop of salsa and dig in . Diced tomatoes are a
nice addition when in season , but if all I can get is grocery store
TSO's I don't bother .
--
Snag
Yes , I'm old
and crotchety - and armed .
Get outta my woods !

[graham]

I made my D-I-L's favourite seafood lasagne as a belated B/day present
for her. I delivered it but I couldn't join them as we are still
physically distancing. However, I made a small version for myself with
the surplus ingredients, consumed with a glass of NZ sauvignon blanc.

[Cindy Hamilton]

It was a cool 60-something yesterday, so we opened the windows and
turned on the oven.

Roast turkey, dressing and gravy. Preceded by a salad dressed with
cider vinegar, a little Penzey's Forward seasoning, and EVOO.

Cindy Hamilton

[Gary]

jmcquown wrote:
>
> Newman's Own thin crust white pizza. Very tasty. I sprinkled some
> additional shredded "Italian cheese blend" on top.

What cheeses are used in that blend? I've always just used mozz.

> I really like the thin crispy crust and the spinach. I'm not a fan of
> thick/pan pizzas.

I like them all. I'm easy to please.

[Gary]

graham wrote:
>
> I made my D-I-L's favourite seafood lasagne as a belated B/day present
> for her. I delivered it but I couldn't join them as we are still
> physically distancing. However, I made a small version for myself with
> the surplus ingredients, consumed with a glass of NZ sauvignon blanc.

I'm sure at least your version tasted good. ;)
(yes, that was a harmless tease comment, folks)

[Gary]

Sqwertz wrote:
>
> Then you might not want the Sicilian pizza I cooked tonight. It was
> a PITA, but pretty awesome. From scratch, not from a box <hrmpf>.
>
> https://i.postimg.cc/59pQFvjH/Sicilian-Pizza-2.jpg

Nicely done. I've been planning to make a plain pepperoni
pizza for a long time now. Just haven't gotten around to
it. After seeing that, maybe today. Just need to make a
sauce first. I play with sauces each time.
What size pan is that?
I use a 16" round one most times and cook it at
425 for 20 minutes.

[graham]

LOL! My D-I-L has always raved about this dish but, apparently, I set an
even higher standard yesterday using some larger shrimp than usual. I
also provided the wine and even that was a perfect match. My 17yr-old
granddaughter took one sip and didn't like it until she re-tried it with
the food and changed her mind.
It's really gratifying when people appreciate what you cook for them.

[jmcquown]

On 6/1/2020 10:57 AM, Gary wrote:
> jmcquown wrote:
>>
>> Newman's Own thin crust white pizza. Very tasty. I sprinkled some
>> additional shredded "Italian cheese blend" on top.
>
> What cheeses are used in that blend? I've always just used mozz.
>

Mozza, provolone, parmesan, asiago, fontina and romano. Finely shredded.

>> I really like the thin crispy crust and the spinach. I'm not a fan of
>> thick/pan pizzas.
>
> I like them all. I'm easy to please.
>

All a matter of personal preference.

Jill

[Dave Smith]

I still think the best pizza I ever had was eggplant and goat cheese.
It was a special at a local pizza/Italian take out that has since gone
under. I read recently that the owner, who is a friend of my nephew,
had opened up a new place about 15 miles from here. The new place is
more of a diner. I should drop by and check out his menu..... if/when
restaurants open up here again.

[Gary]

graham wrote:
>
> It's really gratifying when people appreciate what you cook for them.

I always told my daughter and anyone else that ate my cooking...
Don't tell me you loved it just to avoid hurting my feelings.
If you tell me you loved it, you'll probably get it again.
If you didn't like it, tell me...I won't be offended. Everyone
has different tastes. I realize that.

[Gary]

jmcquown wrote:

>
> Gary wrote:
> > What cheeses are used in that blend? I've always just used mozz.

> Mozza, provolone, parmesan, asiago, fontina and romano. Finely shredded.

All that comes in one bag labeled "Italian Cheese Blend?"
If so, I'll look for it.

I only use the mozzarella cheese but after cooking and time to
eat, I'll sprinkle on some dry parmesan/romano blend. The
dry stuff is stronger and more concentrated in flavor.

[Cindy Hamilton]

But harsh. Stronger and more concentrated are not always desirable.

I will never forget a Caesar salad I had at the Minneapolis airport. It
had so much dry parmesan on it that it was like eating sand.

Cindy Hamilton

[graham]

I often make them cookies and when I try a new recipe, I ask for and get
honest feedback.

[jmcquown]

Yep, it's in one bag labelled "Italian Cheese Blend". I bought the
store brand but I'm sure Sargento and Kraft make similiar blends.

Jill

[S Viemeister]

Yes.
If I think you really loved it, I _will_ serve it to you again. Don't
rave about it unless you really do like it!

[Christ...@deathtochristianity.pl]

On Sun, 31 May 2020 20:16:48 -0400, jmcquown <j_mc...@comcast.net>
wrote:

>Newman's Own thin crust white pizza. Very tasty. I sprinkled some

I was not aware that the cardboard pizza could taste good.

>additional shredded "Italian cheese blend" on top. Popped it in the
>oven right on the rack per package directions. When I removed it from
>the oven I slid it onto a pizza pan, let it set a few minutes then used
>a pizza wheel to cut it into quarters then again by half. Two slices
>will fill me up. Plenty left for tomorrow and another day.
>
>I really like the thin crispy crust and the spinach. I'm not a fan of
>thick/pan pizzas.
>
>Jill

Find some 10-14 brown rice tortilla, pizza sauce of your choosing,
toppings of your choosing, cheese of your choosing and make your own
damn pizza that will not taste like cardboard.

Or because I know you are hard headed and will not eat a brown rice
tortilla because it is gluten free then just get a damn flour tortilla
and use that but it will not be as firm as the brown rice one.

--

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

[Dave Smith]

My father in law was not a fan of pie and especially disliked lemon
meringue. They were at a friend's for dinner one night and the woman
served him lemon meringue pie. He managed to eat it, and then
complimented the hostess on the best pie he had ever had.... because he
thought a good guest should say good things about the meal. Every time
they went there for supper she served lemon meringue pie, and he could
never say that he didn't really like it.

[Ophelia]

"Gary" wrote in message news:5ED52FA6...@att.net...

===

I agree! That is what I say about everything I cook:))

[dsi1]

My Korean mother-in-law needed people to tell her how great her cooking was. When she gave me a bowl of spicy soup, I was horrified. There were tiny fishes and baby octopus in there. The octopus looked like they were dumped in boiling water alive because they were frozen in a scary defensive posture. If you're dealing with an Asian cook, you better show & tell them you love their cooking. Otherwise, it is a great loss of face.

[Ophelia]

"dsi1" wrote in message
news:e03ada06-e3f4-444b...@googlegroups.com...

==

Ouch!

[Cindy Hamilton]

My dislike of both blue cheese and runny eggs was well hidden from my
in-laws (they fed me both at various times because they wanted to treat
me well), but they never needed to be told I love their cooking. I always
told them the food was good--or delicious if it was--but never that I loved it.
All in all, I'd rather be Western than Eastern. It must be a terrible burden
to have to take care of others' "face" all the time. I'll manage my own and
let others worry about theirs.

Cindy Hamilton

[Bruce]

On Mon, 1 Jun 2020 12:35:43 -0700 (PDT), Cindy Hamilton
<angelica...@yahoo.com> wrote:

>On Monday, June 1, 2020 at 3:07:55 PM UTC-4, dsi1 wrote:
>> On Monday, June 1, 2020 at 6:43:07 AM UTC-10, Gary wrote:
>> > graham wrote:
>> > >
>> > > It's really gratifying when people appreciate what you cook for them.
>> >
>> > I always told my daughter and anyone else that ate my cooking...
>> > Don't tell me you loved it just to avoid hurting my feelings.
>> > If you tell me you loved it, you'll probably get it again.
>> > If you didn't like it, tell me...I won't be offended. Everyone
>> > has different tastes. I realize that.
>>
>> My Korean mother-in-law needed people to tell her how great her cooking was. When she gave me a bowl of spicy soup, I was horrified. There were tiny fishes and baby octopus in there. The octopus looked like they were dumped in boiling water alive because they were frozen in a scary defensive posture. If you're dealing with an Asian cook, you better show & tell them you love their cooking. Otherwise, it is a great loss of face.
>
>My dislike of both blue cheese and runny eggs

What?

[jmcquown]

Yeah, that whole "lose face" thing must get very tiring. My mother
wasn't a great cook but she did make a few dishes very well. When she
did, I told her so and thanked her. She was the same way with me. If I
made something she didn't like she'd tell me so. That way I knew not to
make it for her again. "Losing face" is an ancient idea. Doesn't make
sense in a modern world.

Jill

[Bruce]

On Mon, 1 Jun 2020 16:25:40 -0400, jmcquown <j_mc...@comcast.net>
wrote:

As if the concept of losing face is uniquely Eastern, just because it
may be stronger there.

But anyway, can I be Western, but eat Eastern?

[dsi1]

That's pretty much the Western concept of looking out for number one. "Saving face" means that if the other guy loses face, so do you. Saving face is a non-zero-sum game.

[Dave Smith]

Oh bullshit. "Saving face" is looking out for number one.

[itsjoan...@webtv.net]

On Monday, June 1, 2020 Sqwertz wrote:
> >
> > Then you might not want the Sicilian pizza I cooked tonight. It was
> > a PITA, but pretty awesome. From scratch, not from a box <hrmpf>.
> >
> > https://i.postimg.cc/59pQFvjH/Sicilian-Pizza-2.jpg
>

Mmmmmmmmmmmmmmm. Yum!

[itsjoan...@webtv.net]

Why not let everyone choose what they like to eat? Maybe we like the
Newman's Own brand. Maybe it does not taste like cardboard. Maybe we
don't care if it's gluten-free or not. Maybe we don't care to use a
tortilla to make a pizza. I'm sure none of this ever crossed your mind.

[itsjoan...@webtv.net]

On Monday, June 1, 2020 at 5:09:27 PM UTC-5, Dave Smith wrote:
>
> Oh bullshit. "Saving face" is looking out for number one.
>

"Saving face" just means 'feed my ego.'

[Hank Rogers]

I used to put a lot of stuff on tortillas to eat. Ground beef,
chiles, refried beans, cheese, lettuce, salsa. But we didn't call
them pizzas. We called them tostadas, I guess because we didn't
know any better. They were pretty good eats.

[Bruce]

From an Italian perspective that's an overload of toppings, but that's
how we know the Sqwertz Curmudgeon.

[Bruce]

When you (as in you, Jo-Jo) are wrong about something and you won't
admit it, isn't that about saving face?

[dsi1]

The concept of saving face is one that's so far out of most Westerners experience that they'll never be able to figure it out. The thing that I'll never understand is why Westerners will comment on things that the have no knowledge of. Things like saving face and the notion that cashiers in supermarkets have to memorize random codes for produce. It will forever remain a mystery to me.

[itsjoan...@webtv.net]

On Monday, June 1, 2020 at 6:47:10 PM UTC-5, Bruce wrote:
>
> When you (as in you, Jo-Jo) are wrong about something and you won't
> admit it, isn't that about saving face?
>

When I'm wrong about something, and have been proven wrong, I'll admit. But
I won't say I'm wrong about something if someone just takes umbrage about a
post I've made.

[Bruce]

On Mon, 1 Jun 2020 16:56:37 -0700 (PDT), "itsjoan...@webtv.net"
<itsjoan...@webtv.net> wrote:

>On Monday, June 1, 2020 at 6:47:10 PM UTC-5, Bruce wrote:
>>
>> When you (as in you, Jo-Jo) are wrong about something and you won't
>> admit it, isn't that about saving face?
>>
>When I'm wrong about something, and have been proven wrong, I'll admit.

It just never happens, does it? :)

>But I won't say I'm wrong about something if someone just takes umbrage about a
>post I've made.

I like a sentence with 'umbrage'.

[Bruce]

On Mon, 1 Jun 2020 16:55:25 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

Occidentals are less afraid of losing face. Does that mean they have
more robust egos than Orientals?

[itsjoan...@webtv.net]

On Monday, June 1, 2020 at 7:04:37 PM UTC-5, Bruce wrote:
>
> On Mon, 1 Jun 2020 16:56:37 -0700 (PDT), "itsjoan...@webtv.net"
> <itsjoan...@webtv.net> wrote:
>
> >When I'm wrong about something, and have been proven wrong, I'll admit.
>
> It just never happens, does it? :)
>

You gotta prove it to me, not just your knickers in a knot over a statement
I've made you disagree with.

>
> >But I won't say I'm wrong about something if someone just takes umbrage about a
> >post I've made.
>
> I like a sentence with 'umbrage'.
>

That's your privilege.

[Dave Smith]

No. I think we have figured it out. It is the concept of allowing
someone to exit a situation with dignity in a way that makes it look
like they did nothing wrong. It also reflects one's social rank. In the
case of an low level employee who gets caught stealing stationary the
person faces immediate dismissal. He is just a lowly peon so he is
dismissed with cause and everyone knows that he was fired for stealing
from the company. If it is a high level employee who gets caught
embezzling thousands and thousands of dollars he is given the option to
resign and there is no threat of the police being called in or lawsuits
for wrongful dismissal. He is given the chance to resign so it looks
like it was his decision to leave.

[dsi1]

No that's not it at all.

[Hank Rogers]

How's it smell Fruce?

[Hank Rogers]

Or maybe she's just luring you to within gass range.

[Hank Rogers]

So, put it in terms of someone selling horribly overpriced hearing
aids to financially gouge old people. That context will illustrate
the principle better.

Then everyone can understand better.

[dsi1]

You're sniffing up the wrong ass, squirts.

[Bruce]

On Mon, 1 Jun 2020 17:34:54 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

Do crude Occidentals like us have to humbly accept that this matter is
beyond our grasp? And if so, do we lose face?

[dsi1]

That would be correct - on both counts.

[Bruce]

On Mon, 1 Jun 2020 18:23:35 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

Damn, I knew it!

[jmcquown]

When did I ever say I won't eat brown rice? I don't give a shit about
gluten free. I eat corn and flour tortillas and have no intention of
buying brown rice tortillas. Nor do I care to make pizza out of tortillas.

Jill

[Gary]

Cindy Hamilton wrote:
>
> Gary wrote:
> > I only use the mozzarella cheese but after cooking and time to
> > eat, I'll sprinkle on some dry parmesan/romano blend. The
> > dry stuff is stronger and more concentrated in flavor.
>
> But harsh. Stronger and more concentrated are not always desirable.

Just a matter of preference. I like it strong. Not enough to
overwhelm the dish but I do want a good flavor presence.

I used a small wedge of parmesan once (not parm-reg though)
I grated a bit on spaghetti with red sauce and it wasn't
enough, so I added some more. Not there yet. I ended up
using most of the wedge just for one plate.

Since then, I use the dried. Couple of nice shakes does it.

> I will never forget a Caesar salad I had at the Minneapolis airport. It
> had so much dry parmesan on it that it was like eating sand.

That's funny. I've had *real* sand in my food before...eating
at the beach on a windy day. That's very annoying.

Anyway, I've got my 'underpants-on-my-head' and will be
heading to the grocery store soon. Last time there was
May 15. (18 days?)

[Gary]

Gary wrote:
>
> Anyway, I've got my 'underpants-on-my-head' and will be
> heading to the grocery store soon. Last time there was
> May 15. (18 days?)

My first 3 posts today were written around 7:30am but I
just sent them.

This is a 3 hour later followup.

So I went to the grocery store. Just a few normal replacement
items. No big trip even after 18 days. I might go again on
Thursday for a bit more. Or maybe not.

Anyway, I was surprised that there was *still* no toilet
paper or paper towels. This is getting a bit old and weird.
I do have plenty of TP from the last trip but I am running
low on paper towels. No big deal but certainly odd.

[Cindy Hamilton]

On Tuesday, June 2, 2020 at 10:30:08 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > Gary wrote:
> > > I only use the mozzarella cheese but after cooking and time to
> > > eat, I'll sprinkle on some dry parmesan/romano blend. The
> > > dry stuff is stronger and more concentrated in flavor.
> >
> > But harsh. Stronger and more concentrated are not always desirable.
>
> Just a matter of preference. I like it strong. Not enough to
> overwhelm the dish but I do want a good flavor presence.
>
> I used a small wedge of parmesan once (not parm-reg though)
> I grated a bit on spaghetti with red sauce and it wasn't
> enough, so I added some more. Not there yet. I ended up
> using most of the wedge just for one plate.

Goodness. Your tastebuds must be set on "1". I would find
that much parm overwhelming.

I like bold flavors (pepperoni, chiles, fish sauce, wasabi,
curry, etc.), but most of a wedge of parm is extreme.

Cindy Hamilton

[Sheldon Martin]

TIAD.

[Gary]

Well, it was the cheapest wedge they had. That might have
made a difference. I do like bold flavors though.

I also
like lots of heat in many dishes up until it kills your
taste buds with mouth on fire.

[jmcquown]

It still amazes me. I was able to order a 12 roll pack of the tightly
wrapped Scott brand toilet paper from Walgreens. (It goes a lot farther
than the soft, loosely wrapped on the roll cushy stuff.) Got an email
from Walgreens saying everything in my order had shipped except the TP,
which is pending. The web site didn't indicate they were out of stock
so I'm guessing it is coming from a different distribution center.

Meanwhile, I found TP at (of all places) the Exxon convenience store
when I went to put gas in my car. I guess the toilet paper hoarders
didn't think to look there. I bought a four-roll pack and they had
more. Walgreens will get their shit together (pardon the pun) soon
enough and send me what I ordered. :)

We're living in weird times.

Jill

[Sheldon Martin]

On Tue, 02 Jun 2020 11:47:28 -0400, Gary <g.ma...@att.net> wrote:

>Cindy Hamilton wrote:
>>
>> Gary wrote:
>> > I used a small wedge of parmesan once (not parm-reg though)
>> > I grated a bit on spaghetti with red sauce and it wasn't
>> > enough, so I added some more. Not there yet. I ended up
>> > using most of the wedge just for one plate.
>>
>> Goodness. Your tastebuds must be set on "1". I would find
>> that much parm overwhelming.
>>
>> I like bold flavors (pepperoni, chiles, fish sauce, wasabi,
>> curry, etc.), but most of a wedge of parm is extreme.
>
>Well, it was the cheapest wedge they had.

It's been my experience that when people say they grated a "wedge" but
never show the "wedge" the truth is they dumped some sawdust from the
green can... especially when they are talking "cheapest".
Most Italian restaurants and most pizza parlors that keep a
bowl/shaker of grated cheese on the table refill it from the green
can, only they buy that sawdust in bulk.
We don't use much grated chese... occasionally I'll buy a small wedge
and grate it myself as needed, I have a small ss grater for that
purpose, but mostly we buy store brand grated parm from their deli,
not nearly as good as the pricy cheese we grate ourselves but a
thousand times better than the sawdust in the green can that Gary
uses. Tops sells their store brand grated cheese at their deli or
they will grate any wedge you pick. Like I said we don't use much
grated cheese, mostly we'll hand grate some onto a garden salad. For
most people's pasta dishes green can sawdust is plenty good for their
jarred sauce. There's abslutely no reason to grate pricy cheese with
jarred sauce. I draw the line at jarred sauce, never buy it...
homemade sauce is easy and a zillion times better than jarred. When
I'm in the mood I'll fill my 16 qt pot, starts with sauteing a couple
three pounds of inexpensive shoulder pork chops on sale until tender
enough to pull out the bones. Onions/garlic to suit, 'talian herbs,
EVOO, some dago red. It's ready when it's time for bocce and your
guinea stinker cee gar... yes I used to smoke those shriveled black
stogies. The 14,15 year old Italian girls would fulfill my wildest
dreams from the aroma of guinea stinkers and a charlotte russe... the
Jewish gals would do almost anything after a date at the Claridge
theater and a hunk of halavah... not anything but whatever I wanted to
do with their young opulent bosoms. Back then the young gals knew to
keep their legs closed... everything above their waist was free range.
Often their moms tended to their daughter's boyfriends.

[itsjoan...@webtv.net]

On Tuesday, June 2, 2020 at 9:41:15 AM UTC-5, Gary wrote:
>
> This is a 3 hour later followup.
>
> So I went to the grocery store.
>

> Anyway, I was surprised that there was *still* no toilet
> paper or paper towels. This is getting a bit old and weird.
> I do have plenty of TP from the last trip but I am running
> low on paper towels. No big deal but certainly odd.
>

While you are out, does it ever occur to you to stop in at another grocery
store within a reasonable distance? You might be surprised at what they
have in stock.

I was in Walmart yesterday and picked up a 12-pack of their house brand of
Charmin Soft. I didn't need it as I'd also picked up a 12-pack this past
Friday of Kroger's house brand of Charmin Soft. I haven't needed any of
these packages I've been buying but I have the storage space so why not?

I was not caught in the last THERE'S NO TOILET PAPER TO FOUND ANYWHERE
and I plan on not being caught if we have a second wave of Covid-19.

[dsi1]

My son made Parmesan chicken last night. He grated a large wedge of cheese. I have no idea what that was. That chicken was covered with a thick layer of gooey cheese. That was goofy and excessive.

My wife's dinner for tonight at work is hamburger with Korean black bean noodles. The noodles are thick and chewy - oh boy!

https://www.amazon.com/photos/shared/sbHNQSmFSU6Wo_zO_tbXGw.C3GQqK0Ep7cJLca_De0CiP

[Cindy Hamilton]

On Wednesday, June 3, 2020 at 5:26:38 AM UTC-4, dsi1 wrote:
> On Tuesday, June 2, 2020 at 5:50:08 AM UTC-10, Gary wrote:
> > Cindy Hamilton wrote:
> > >
> > > Gary wrote:
> > > > I used a small wedge of parmesan once (not parm-reg though)
> > > > I grated a bit on spaghetti with red sauce and it wasn't
> > > > enough, so I added some more. Not there yet. I ended up
> > > > using most of the wedge just for one plate.
> > >
> > > Goodness. Your tastebuds must be set on "1". I would find
> > > that much parm overwhelming.
> > >
> > > I like bold flavors (pepperoni, chiles, fish sauce, wasabi,
> > > curry, etc.), but most of a wedge of parm is extreme.
> >
> > Well, it was the cheapest wedge they had. That might have
> > made a difference. I do like bold flavors though.
> >
> > I also
> > like lots of heat in many dishes up until it kills your
> > taste buds with mouth on fire.
>
> My son made Parmesan chicken last night. He grated a large wedge of cheese. I have no idea what that was. That chicken was covered with a thick layer of gooey cheese. That was goofy and excessive.

If it was gooey, it wasn't parmesan. Parmesan for flavor and something
like mozzarella for goo.

> My wife's dinner for tonight at work is hamburger with Korean black bean noodles. The noodles are thick and chewy - oh boy!
>
> https://www.amazon.com/photos/shared/sbHNQSmFSU6Wo_zO_tbXGw.C3GQqK0Ep7cJLca_De0CiP

That looked very good. I wish I could have seen the noodles better,
but I recognize it wasn't boxed up for food critique.

Cindy Hamilton

[Gary]

"itsjoan...@webtv.net" wrote:

>
> Gary wrote:
> > I do have plenty of TP from the last trip but I am running
> > low on paper towels. No big deal but certainly odd.
> >
> While you are out, does it ever occur to you to stop in at another grocery
> store within a reasonable distance?

Never!
1) read what I said above..."No big deal"
2) I rarely multi shop stores in one outing.
If I want to go to another store, it's a
separate trip on another day.

I do enjoy early shopping but it's
an 'in for what I want then get the hell out' thing.

[dsi1]

Indeed it was not Parmesan. It was some sort of semi-hard cheese with some kind of herbal coating on it. I plan to make an omelet with it this morning.

[itsjoan...@webtv.net]

I hope she enjoyed it, but it looks awful to me. The unripened hothouse
tomatoes are not helping, either.

[itsjoan...@webtv.net]

Poor baby, maybe you should broaden your horizons and you might get a
shock at what's available at other stores. Early in the morning no less.

[dsi1]

The tomatoes here are not very good. OTOH, the mangoes and avocados are totally awesome so there's that.

[Bruce]

But Gary, that's no way to pick up women.

[Bruce]

The kimchi looks good though.

[dsi1]

That's the mild Hawaiian kim chee. It's not bad. The hard-core Korean stuff is also good, although you might have to keep the stuff in your garage.

https://photos.bigoven.com/recipe/hero/chili-pickled-cabbage-kim-chee-301afb.jpg

[Cindy Hamilton]

Oh, yeah. That's the good stuff.

Cindy Hamilton

[Bruce]

On Wed, 3 Jun 2020 11:18:32 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

Mangos and avocados FTW.

[Cindy Hamilton]

I suppose. I don't like mangos; avocados have always just been tasteless
and greasy (but perhaps I've never tasted an awesome avocado). I'd rather
have exceptionally good tomatoes.

Cindy Hamilton

[Bruce]

On Wed, 3 Jun 2020 11:37:48 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

wrote:

>On Wednesday, June 3, 2020 at 8:20:48 AM UTC-10, Bruce wrote:
>> On Wed, 3 Jun 2020 09:56:15 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >On Wednesday, June 3, 2020 at 5:13:22 AM UTC-5, Cindy Hamilton wrote:
>> >>
>> >> On Wednesday, June 3, 2020 at 5:26:38 AM UTC-4, dsi1 wrote:
>> >>
>> >> > My wife's dinner for tonight at work is hamburger with Korean black bean noodles. The noodles are thick and chewy - oh boy!
>> >> >
>> >> > https://www.amazon.com/photos/shared/sbHNQSmFSU6Wo_zO_tbXGw.C3GQqK0Ep7cJLca_De0CiP
>> >>
>> >> That looked very good. I wish I could have seen the noodles better,
>> >> but I recognize it wasn't boxed up for food critique.
>> >>
>> >> Cindy Hamilton
>> >>
>> >I hope she enjoyed it, but it looks awful to me. The unripened hothouse
>> >tomatoes are not helping, either.
>>
>> The kimchi looks good though.
>
>That's the mild Hawaiian kim chee. It's not bad. The hard-core Korean stuff is also good, although you might have to keep the stuff in your garage.
>
>https://photos.bigoven.com/recipe/hero/chili-pickled-cabbage-kim-chee-301afb.jpg

What we can get here is Korean. It's good but you don't want to be the
only one who didn't eat it.

[Bruce]

We have a fuerte avocado tree. In a good year it produces more
avocados than we can eat, but only one in every 2 or 3 years is a good
year. They taste great, better than supermarket avocados (which are
probably hass avocados). But it's still a subtle flavour. Great with
an egg and a bit of salt, though.

[dsi1]

The Koreans like to keep their kim chee in a second refrigerator to keep the smell separate from other foods and home. I can still remember the first time seeing a full sized refrigerator in my wife's bedroom in her parents condo. That was the nuttiest thing I ever seen. Sometimes, they'll keep a second refrigerator in their garage or patio.

https://2.bp.blogspot.com/-UZTGcFpHe68/UozS7Z3oR6I/AAAAAAAABU0/ns_vnJU8VdU/s640/10937291673_b18a0bbae4_z.jpg

[Bruce]

On Wed, 3 Jun 2020 12:38:20 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

That seems like a very good idea.

[Sheldon Martin]

On Wed, 3 Jun 2020 09:56:15 -0700 (PDT), "itsjoan...@webtv.net"

Of everything else the tomatoes looked the most edible... WTF are
those brown lumps? I'd have preferred a lot more lettuce with those
tomatoes, perhaps some other veggies too... hold those turds.

[graham]

and with strawberries!

[Bruce]

I should try that.

[graham]

Mix chopped strawberries with chopped avocado "meat". Delicious! It used
to be a staple on the lunch buffet table in the Chamber of Commerce
dining room here.

[Bruce]

Do you add anything? Sugar, salt or pepper?

[graham]

I'm not sure. Possibly small amounts of s&p but the acid from the
strawberries cuts through the oil of the avocado.
It's worth a try since you probably have both at hand.

[dsi1]

That's okay grandpa, you don't want to be concerning yourself with the foods we eat here on the rock. My guess is that it would cause your corneas to fly off at the first taste. Don't even look at my pictures - your health is important to me and I don't want to be responsible for making you go blind. That would be evil.

[Gary]

Bruce wrote:
>
> Gary wrote:
> >I do enjoy early shopping but it's
> >an 'in for what I want then get the hell out' thing.
>
> But Gary, that's no way to pick up women.

To shop for women, you go on either a Friday or Saturday
after 7pm. :)

[Bruce]

Ah, weekend floozies!

[Gary]

Don't call them that. At those times, many single women
go shopping just to get out of the house for a bit. They
don't want to just sit home alone. They have no date for the
night and usually no boyfriend.

Smart single men do that too. Only "players" go to
bars to find a companion.

I met many at the outside concerts at the beach and dated
several. Only problem there was that they were only there
on vacation for a brief time.

I was always looking for a long-term thing and not just
a few days of fun, followed with a long-distant relationship.

At least the grocery stores has local women.

[Bruce]

On Thu, 04 Jun 2020 08:49:06 -0400, Gary <g.ma...@att.net> wrote:

>Bruce wrote:
>>
>> On Thu, 04 Jun 2020 07:00:52 -0400, Gary <g.ma...@att.net> wrote:
>>
>> >Bruce wrote:
>> >>
>> >> Gary wrote:
>> >> >I do enjoy early shopping but it's
>> >> >an 'in for what I want then get the hell out' thing.
>> >>
>> >> But Gary, that's no way to pick up women.
>> >
>> >To shop for women, you go on either a Friday or Saturday
>> >after 7pm. :)
>>
>> Ah, weekend floozies!
>
>Don't call them that. At those times, many single women
>go shopping just to get out of the house for a bit. They
>don't want to just sit home alone. They have no date for the
>night and usually no boyfriend.
>
>Smart single men do that too. Only "players" go to
>bars to find a companion.

So if you pick up a woman in a supermarket, you're a Gary but if you
pick up a woman in a bar, you're a player.

>I met many at the outside concerts at the beach and dated
>several. Only problem there was that they were only there
>on vacation for a brief time.

If you pick up a woman at an outside concert at the beach, are you a
Gary or a player?

[Sheldon Martin]

Popeye never picked up women, never had to, women picked up Popeye.

[Bruce]

On Thu, 04 Jun 2020 17:05:32 -0400, Sheldon Martin <penm...@aol.com>
wrote:

Is he that small?

[Hank Rogers]

Popeye has a 5 inch gun. His aunt got really excited when he fucked
her. Every girl in brookylyn got off on that.

[jmcquown]

Back in the day (1980's in Memphis) a local Kroger grocery store had
"singles night" on Friday from 5-7PM, kinda like happy hour. They
served wine and beer and offered snacks. Strange concept and it didn't
last long.

Jill