Memorial Day food

[Cindy Hamilton]

Lunch was an all-American burger on the grill. (Two, actually, his and hers.)

Dinner will be chicken tikka masala, rice, and salad.

Cindy Hamilton

[Ed Pawlowski]

Lunch was a leftover hotdog from Saturday. Carefully nuked to a
comfortable temperature to eat it.

Dinner will be a spinning chicken on the rotisserie. roasted sweet
potato, some sort of veggie to be determined.

[U.S. Janet B.]

just heading out now to go to Albertsons to pick up some ground beef
and a couple of hamburger buns. It looks like it may be an o.k. day
here although 25 mph winds predicted to later in the day.
Janet US

[Terry Coombs]

  We'll be having potato salad and barbecue for dinner . I did the Q ,
she just finished making the tater salad .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

[Bruce]

On Mon, 27 May 2019 09:45:43 -0700 (PDT), Cindy Hamilton
<angelica...@yahoo.com> wrote:

>Lunch was an all-American burger on the grill.

With marshmallows and popcorn?

[Bruce]

On Mon, 27 May 2019 13:27:53 -0400, Ed Pawlowski <e...@snet.xxx> wrote:

>On 5/27/2019 12:45 PM, Cindy Hamilton wrote:
>> Lunch was an all-American burger on the grill. (Two, actually, his and hers.)
>>
>> Dinner will be chicken tikka masala, rice, and salad.
>>
>> Cindy Hamilton
>>
>Lunch was a leftover hotdog from Saturday. Carefully nuked to a
>comfortable temperature to eat it.

Nuked mystery meat. Lucky man!

[penm...@aol.com]

On Mon, 27 May 2019 11:42:14 -0600, U.S. Janet B. <J...@nospam.com>
wrote:

Why settle for mystery meat burgers, why can't you grind fresh... look
embarrassed! We're having the rest of the sliced London broil, Bush's
chili beans, and a fancy schmancy tossed salad with like twenty
ingredients, with a squeezed fresh lemon, EVOO, and seasonings
dressing. Later Bryer's butter pecan. I'll nurse a 2ni, she'll nurse
a rum n' coke. Later we'll nurse yoose know what and we'll fall into
a blissful Holiday sleep.

[Bruce]

Why do people have a glass of rust remover with their dinner?

[itsjoan...@webtv.net]

On Monday, May 27, 2019 at 4:02:51 PM UTC-5, Sheldon wrote:
>
> Why settle for mystery meat burgers, why can't you grind fresh... look
> embarrassed! We're having the rest of the sliced London broil, Bush's
> chili beans, and a fancy schmancy tossed salad with like twenty
> ingredients, with a squeezed fresh lemon, EVOO, and seasonings
> dressing. Later Bryer's butter pecan. I'll nurse a 2ni, she'll nurse
> a rum n' coke. Later we'll nurse yoose know what and we'll fall into
> a blissful Holiday sleep.
>

Well, since there are FDA guidelines for what hamburger can be ground from and
what it can be labeled as, I don't consider it mystery meat.

[Bruce]

I hear the FDA is on the take.

[Christ...@deathtochristianity.pl]

On Mon, 27 May 2019 09:45:43 -0700 (PDT), Cindy Hamilton
<angelica...@yahoo.com> wrote:

I made 4 more 24 oz jars of pineapple jam and I bought 2 48 oz jars of
creamy jif at costco. So I guess I am going to pb&j it for about a
month...

My pineapple jam is just the best tasting anything in this
universe... When I start eating it I just cant seem to stop.


--

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

[itsjoan...@webtv.net]

On Monday, May 27, 2019 at 4:13:54 PM UTC-5, Bruce wrote:
>
> I hear the FDA is on the take.
>

You have some inside information on the other side of the world you'd like to
share with the rest of us? Or just more shit stirring?

[Bruce]

It's Americans who always tell me that. I only listen in awe.

[Christ...@deathtochristianity.pl]

On Mon, 27 May 2019 17:02:46 -0400, penm...@aol.com wrote:

>On Mon, 27 May 2019 11:42:14 -0600, U.S. Janet B. <J...@nospam.com>
>wrote:
>
>>On Mon, 27 May 2019 09:45:43 -0700 (PDT), Cindy Hamilton
>><angelica...@yahoo.com> wrote:
>>
>>>Lunch was an all-American burger on the grill. (Two, actually, his and hers.)
>>>
>>>Dinner will be chicken tikka masala, rice, and salad.
>>>
>>>Cindy Hamilton
>>
>>just heading out now to go to Albertsons to pick up some ground beef
>>and a couple of hamburger buns. It looks like it may be an o.k. day
>>here although 25 mph winds predicted to later in the day.
>>Janet US
>
>Why settle for mystery meat burgers, why can't you grind fresh... look
>embarrassed! We're having the rest of the sliced London broil, Bush's

Bush's beans are just the best ever. I love their refried black beans
and pinto beans mixed up then added to my chili. They are gluten free
which makes them spectacular.

>chili beans, and a fancy schmancy tossed salad with like twenty
>ingredients, with a squeezed fresh lemon, EVOO, and seasonings
>dressing. Later Bryer's butter pecan. I'll nurse a 2ni, she'll nurse
>a rum n' coke. Later we'll nurse yoose know what and we'll fall into

How do you nurse a rum an coke? Rum is the nectar of the gods. I
actually take an entire bottle of rum and pour take a half oz shot
then stick several mint leaves in there and add a few tablespoons of
sugar. Give it a bit of a shake and then over ice with a bit of
water... The perfect shot.

or add a little lime to it and instant Mojito

It think it is illegal to nurse a Rum

>a blissful Holiday sleep.

[Christ...@deathtochristianity.pl]

On Tue, 28 May 2019 07:11:55 +1000, Bruce <br...@invalid.invalid>

He said later as in an after dinner cocktail

[Bruce]

Why do people have a glass of rust remover as an after dinner
cocktail?

[Bruce]

On Mon, 27 May 2019 16:40:24 -0500,
Christ...@deathtochristianity.pl wrote:

>Bush's beans are just the best ever. I love their refried black beans
>and pinto beans mixed up then added to my chili. They are gluten free
>which makes them spectacular.

Good bread is spectacular too, thanks to the gluten.

>>chili beans, and a fancy schmancy tossed salad with like twenty
>>ingredients, with a squeezed fresh lemon, EVOO, and seasonings
>>dressing. Later Bryer's butter pecan. I'll nurse a 2ni, she'll nurse
>>a rum n' coke. Later we'll nurse yoose know what and we'll fall into
>
>How do you nurse a rum an coke? Rum is the nectar of the gods. I
>actually take an entire bottle of rum and pour take a half oz shot
>then stick several mint leaves in there and add a few tablespoons of
>sugar. Give it a bit of a shake and then over ice with a bit of
>water... The perfect shot.

Why would you add mint leaves and a few tablespoons (!) of sugar to
the nectar of the gods?

[dsi1]

That would be a rust remover mixed with a gasoline additive. That's a phosphoric acid and ethanol cocktail. Sounds good to me. :)

[col...@gmail.com]

I had hard boiled eggs for lunch with butter mashed into them.

[Jack Granade]

On 5/27/2019 7:11 PM, col...@gmail.com wrote:
> I had hard boiled eggs for lunch with butter mashed into them.
>

Your Use-Netiquette sucks canal water.

[Christ...@deathtochristianity.pl]

On Tue, 28 May 2019 08:25:12 +1000, Bruce <br...@invalid.invalid>
wrote:

because then it becomes a sweet minty nectar of the gods

[Hank Rogers]

All ground meat is mystery meat unless it comes straight from a
certified Popeye approved meat grinder. Didn't yoose know dat?

[itsjoan...@webtv.net]

Har-Har-Har-Har!

[Gary]

Bruce wrote:

>
> penm...@aol.com wrote:
> >Why settle for mystery meat burgers, why can't you grind fresh... look
> >embarrassed! We're having the rest of the sliced London broil, Bush's
> >chili beans, and a fancy schmancy tossed salad with like twenty
> >ingredients, with a squeezed fresh lemon, EVOO, and seasonings
> >dressing. Later Bryer's butter pecan. I'll nurse a 2ni, she'll nurse
> >a rum n' coke.
>
> Why do people have a glass of rust remover with their dinner?

Any adult beverage with a meal makes a crappy meal taste better.
;) Note that Sheldon also eats mystery ice cream rather than
making his own. He's one to talk. :)

[Gary]

And I don't really care.

If it's sold here, I'm fine with it. Not like I eat much anyway.
The occasional commercially sold is fine with me. It would be
dumb for me to buy a meat grinder for the little that I would do.

[penm...@aol.com]

itsjoan...@webtv.net wrote:

> On Monday, May 27, 2019 Sheldon wrote:
>>
>> Why settle for mystery meat burgers, why can't you grind fresh... look
>> embarrassed! We're having the rest of the sliced London broil, Bush's
>> chili beans, and a fancy schmancy tossed salad with like twenty
>> ingredients, with a squeezed fresh lemon, EVOO, and seasonings
>> dressing. Later Bryer's butter pecan. I'll nurse a 2ni, she'll nurse
>> a rum n' coke. Later we'll nurse yoose know what and we'll fall into
>> a blissful Holiday sleep.
>>
> Well, since there are FDA guidelines for what hamburger can be ground from and
> what it can be labeled as, I don't consider it mystery meat.

There're no FDA agents standing guard over meat grinders, and in fact
some folks need to become deathly ill before there's an FDA
inspection. You really don't want to watch what goes into the grinder
at the meat department where you shop; it's the ugliest cuts that
people don't buy, the gristle and silver skin is not trimmed out and
in fact those scraps are added from cuts that are trimmed for sale...
they also add all the cuts that are about to expire or are already
expired. Once meat is ground there is no way to know what's in it by
eyeball or any testing. The only thing is that if it says ground beef
it's beef, not pork... there's no method to determine if it's beef
chuck, beef round, or any cut of beef, or how old it is. or how clean
it is of foreign matter. If you're comfortable eating schmutz amd
tumors be happy. I see no inconvenience to grind meat myself, when b
eef roasts go on sale I'll buy twenty pounds worth. and still inspect
it as I slice it into strips to fit my grinder. My grinder, counter
top, cutting board are scrupulously clean, an d the grinder, bowl, and
all implements are chilled im my fridge before I begin and I grind in
the early morning, not in the heat of day. Thing is my grinder can
handle 20 pounds of meat in five minutes. The ground meat goes back
into the fridge while I clean up... takes me about five minutes to
clean the grinder and the cutting board. Then I'll package some
ground beef into two pound bulk and some will become burgers. Ifr i
want m eat loafe or meat-a-balles, I leave some in the fridge unground
while I prep the veggies to be ground along with the meat... why chop
parsley when I can grind it stems and all.

I use my grinder for all kinds of meat; pork, skinless boneless
chicken for croquettes, even good for fish cakes. I also use my
grinder instead of a grater for potato latkes, makes fast work of it
and no skinned knuckles, grind in the onion too, and the matzo. I
use my grinder for making cracker meal, motzo meal, and bread
crumbs.... when you buy packaged crumbs it can contain anything,
rodent hairs, insect parts, whatever they sweep up off the floor...
it's all the bread that fell off the conveyer belts.

No one needs a butcher sized grinder for home use but the mini
grinders don't work well, they smear the meat, ruining it. A good
place to buy grinders is from Cabellas.com, they sell a lot of
grinders to hunters so have a large selection and very good prices....
they typically run sales just prior to hunting season and for
Christmas gifts.

[jmcquown]

On 5/28/2019 10:52 AM, penm...@aol.com wrote:
> itsjoan...@webtv.net wrote:
>> On Monday, May 27, 2019 Sheldon wrote:
>>>
>>> Why settle for mystery meat burgers, why can't you grind fresh... look
>>> embarrassed!
>>>

>> Well, since there are FDA guidelines for what hamburger can be ground from and
>> what it can be labeled as, I don't consider it mystery meat.
>
> There're no FDA agents standing guard over meat grinders, and in fact
> some folks need to become deathly ill before there's an FDA
> inspection. You really don't want to watch what goes into the grinder
> at the meat department where you shop; it's the ugliest cuts that
> people don't buy, the gristle and silver skin is not trimmed out and
> in fact those scraps are added from cuts that are trimmed for sale...

And you know this because *you* stand guard over all those meat grinders
in every grocery store and know exactly what they're putting in them?
This mystery-meat argument gets old.

I own a meat grinder. (I've even posted pics of it.) Fact is, I use so
little ground meat in cooking it mostly sits on a shelf. If I want
hamburgers I'll buy ground chuck. Hell, I can even pick out the meat
and hand it to the guy at the meat counter and ask him to grind it for
me. I can watch them grinding it. They aren't hiding behind a curtain.
And yes, they clean the grinders (they have more than one) between cuts.

Jill

[S Viemeister]

On 5/28/2019 4:20 PM, jmcquown wrote:
>>> On Monday, May 27, 2019 Sheldon wrote:

>> There're no FDA agents standing guard over meat grinders, and in fact
>> some folks need to become deathly ill before there's an FDA
>> inspection. You really don't want to watch what goes into the grinder
>> at the meat department where you shop; it's the ugliest cuts that
>> people don't buy, the gristle and silver skin is not trimmed out and
>> in fact those scraps are added from cuts that are trimmed for sale...
>
> And you know this because *you* stand guard over all those meat grinders
> in every grocery store and know exactly what they're putting in them?
> This mystery-meat argument gets old.
>

And yet he buys and eats sausages...

[itsjoan...@webtv.net]

On Tuesday, May 28, 2019 at 9:52:48 AM UTC-5, Sheldon wrote:
> itsjoan...@webtv.net wrote:
> > On Monday, May 27, 2019 Sheldon wrote:
> >>
> >> Why settle for mystery meat burgers, why can't you grind fresh... look
> >> embarrassed! We're having the rest of the sliced London broil, Bush's
> >> chili beans, and a fancy schmancy tossed salad with like twenty
> >> ingredients, with a squeezed fresh lemon, EVOO, and seasonings
> >> dressing. Later Bryer's butter pecan. I'll nurse a 2ni, she'll nurse
> >> a rum n' coke. Later we'll nurse yoose know what and we'll fall into
> >> a blissful Holiday sleep.
> >>
> > Well, since there are FDA guidelines for what hamburger can be ground from and
> > what it can be labeled as, I don't consider it mystery meat.
>
> There're no FDA agents standing guard over meat grinders, and in fact
> some folks need to become deathly ill before there's an FDA
> inspection.
>

*SNIP*
*SNIP*
*SNIP*
>
I did not read that dissertation but I DO appreciate the paragraph breaks.
That was the first thing that caught my eye. Keep up the good work!!

[Bruce]

On Tue, 28 May 2019 09:06:43 -0400, Gary <g.ma...@att.net> wrote:

>"itsjoan...@webtv.net" wrote:
>>
>> On Monday, May 27, 2019 at 4:02:51 PM UTC-5, Sheldon wrote:
>> >
>> > Why settle for mystery meat burgers, why can't you grind fresh... look
>> > embarrassed! We're having the rest of the sliced London broil, Bush's
>> > chili beans, and a fancy schmancy tossed salad with like twenty
>> > ingredients, with a squeezed fresh lemon, EVOO, and seasonings
>> > dressing. Later Bryer's butter pecan. I'll nurse a 2ni, she'll nurse
>> > a rum n' coke. Later we'll nurse yoose know what and we'll fall into
>> > a blissful Holiday sleep.
>> >
>> Well, since there are FDA guidelines for what hamburger can be ground from and
>> what it can be labeled as, I don't consider it mystery meat.
>
>And I don't really care.
>
>If it's sold here, I'm fine with it.

That's your general attitude towards food. It show you have an active,
intelligent mind! Huh-huh.

[Ed Pawlowski]

On 5/28/2019 10:52 AM, penm...@aol.com wrote:

My grinder, counter
> top, cutting board are scrupulously clean, an d the grinder, bowl, and
> all implements are chilled im my fridge before I begin and I grind in
> the early morning, not in the heat of day.

I live in a garage with no basement but it is climate controlled so I
can grind meat any time of the day. Instead of an ice box, we got one
of those electric refrigerators that keeps the same cold temperature too.

[Bruce]

No basement? So you moved all that way to live in a goat shed? Oh
wait, so did I.

[penm...@aol.com]

I've rarely made my own at home, premium commercial ice creams are
leagues ahead of most homemade... people who make their own simply
won't admit that what they made from scratch was a waste of
ingredients. apremium ice crea ms have a far better texture than home
made from cheapo machines. I used to make tons of ice cream aboard
ship, sometimes it was great, but just as often was no better than
cheap store bought, but was always better than the alternative in the
middle of an ocean, none. We had all the flavorings and plenty of
cream but other than apples fresh fruit was scarce. But chocolate,
vanilla, coconut, coffee, strawberry (frozen), and a few others were
hits. I had a machine that churned out five gallons an hour so I ran
it all night while I was baking... never any complaints. Canned
mandarin orange was the Captain's favorite, was excellent with
chocolare syrup... orange and chocolate is a marraige made in heaven.

[Ophelia]

"Ed Pawlowski" wrote in message news:YRhHE.19167$923....@fx23.iad...

==

Ooooh posh:)

[dsi1]

I don't believe that I've ever been in a basement. From what I've seen in the movies, only bad stuff happens in basement. That's probably why we don't have any ovahea.

https://www.youtube.com/watch?v=zyt6o8-ccMs

[Bruce]

Well, If you live on a rock...

[jmcquown]

In article <6167228a-d2b6-4d93...@googlegroups.com>,
dsi...@hawaiiantel.net says...

https://imgur.com/a/LpEvJFa

Jill

[Gary]

Good one, Ed. I was going to say something about that silly claim
myself.