The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on April 13, 2014, 03:53:39 PM
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http://www.democraticunderground.com/115741120
Oh my.
Man, General Discussion and the Lounge on Skins's island are as boring as Hell today.
Lucinda (17,766 posts) Sun Apr 13, 2014, 07:42 AM
What's for Dinner ~ Sunday ~ April 13th
Dinner usually refers to the most significant meal of the day, which can be the noon or the evening meal. However, the term "dinner" can have many different meanings depending on the culture; it may mean a meal of any size eaten at any time of day. Historically, it referred to the first meal of the day, eaten around noon, and is still occasionally used for a noontime meal if it is a large or main meal. However, the meaning as the evening meal, generally the largest of the day, is becoming standard in the English-speaking world.
Supper is a name for the evening meal in some dialects of English. While often used interchangeably with "dinner" today, supper was traditionally a separate meal. "Dinner" traditionally had been used to refer to the main and most formal meal of the day, which, from the Middle Ages until the 18th century, was most often the midday meal. When the evening meal became the main meal, it was referred to as "dinner", and the lighter midday meal was called "luncheon".
Lunch, an abbreviation of luncheon, is a midday meal of varying size depending on the culture. The origin of the words lunch and luncheon relate to a small meal originally eaten at any time of the day or night, but during the 20th century gradually focused toward a small or mid-sized meal eaten at midday. Lunch is the second meal of the day after Breakfast.
Callalily (10,706 posts) Sun Apr 13, 2014, 08:28 AM
1. Slow-Cooker Spanish Chicken and Quinoa Stew
New recipe, so we'll see how this goes.
Quinoa, a species of goosefoot (Chenopodium), is a grain crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumbleweeds.
Spaldeen (119 posts) Sun Apr 13, 2014, 11:02 AM
2. Are only fancy things allowed in here?
I'd like to post but it probably won't be anything exciting. Probably mac n cheese. It's not my budget, it's just my talent is lacking!
The wallet is willing the cooking skills are weak.
Callalily (10,706 posts) Sun Apr 13, 2014, 01:46 PM
6. Oh goodness no!
I test recipes for American's Test Kitchen and this recipe just happens to be one of the recipes that I'm testing. Very easy, with regular ingredients (ahem, other than saffron threads which I'm going to point out in the survey that I participate in).
Additionally, what I typically cook are just your old run of the mill, good old tasty food recipes.
Please do not feel intimidated. We are just a bunch of people who like to cook, sometimes extravagant if the moment inspires us, but some mostly, just good old tasty food.
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Saffron crocus grows to 20–30 cm (8–12 in) and bears up to four flowers, each with three vivid crimson stigmas. Together with the styles, or stalks that connect the stigmas to their host plant, the dried stigmas are used mainly in various cuisines as a seasoning and colouring agent. Saffron, long among the world's most costly spices by weight, is native to Greece or Southwest Asia and was first cultivated in Greece. As a genetically monomorphic clone, it was slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania.
Callalily (10,706 posts) Sun Apr 13, 2014, 01:49 PM
7. Absolutely y***y!
And I can't believe how easy. Yes, I even did the "garnish" which truly added another level of taste.
after which a photograph of something
bif (16,028 posts) Sun Apr 13, 2014, 11:11 AM
3. Probably barbecued chicken
I'll most likely do a rub. And grill some vegetables as well.
hobbit709 (30,503 posts) Sun Apr 13, 2014, 01:39 PM
4. Got a couple of salmon patties with cheddar and jalapeno
Do a grape tomato salad on the side with blue cheese dressing.
The jalapeño is a medium-sized chili pepper. A mature jalapeño fruit is 2–3½ inches (5–9 cm) long and is commonly picked and consumed while still green, but occasionally it is allowed to fully ripen and turn crimson red. Jalapeño juice is often used as a remedy for seasonal allergies and cardiovascular problems.
Callalily (10,706 posts) Sun Apr 13, 2014, 01:56 PM
8. Y*m! I haven't made
salmon patties in ages. May just have to add them to my list of things to cook this week.
hobbit709 This message was self-deleted by its author.
grasswire (39,882 posts) Sun Apr 13, 2014, 02:18 PM
9. leftover chicken made into g****y goodness
I will heat chicken chunks in a splash of greek salad dressing, and serve with tzatziki (yogurt, cucumber, dill, garlic, fresh mint, lemon), some baby greens and cherry tomatoes scooped into pita bread. Tabbouli alongside.
Getting in the mood for some Easter baking. Having an Easter egg hunt on the riverside lawn on Friday with twin two-year-olds and their cousins who are five and seven. I think carrot cupcakes might be in order. And I'm thinking lemon angel pie for adults. Little sandwiches. No nuts -- the twins are allergic. Maybe a bowl of defrosted peas and some blanched baby carrots for little hands. Maybe some cheese cubes, ham cubes, and a dunk. Oh, and strawberries!
Tabbouleh is a Levantine Arab salad traditionally made of bulgur, tomatoes, cucumbers, finely chopped parsley, mint, onion, and garlic and seasoned with olive oil, lemon juice, and salt, although there are various other variations such as using couscous instead of bulgur.
Burghul (also bulghur, burghul or bulgar) is a cereal food made from the groats of several different wheat species, most often from durum wheat. It is most common in European, Middle Eastern, and Indian cuisine.
fizzgig (20,086 posts) Sun Apr 13, 2014, 02:20 PM
10. pork chops
i have a bit of bbq sauce left, so i'll bake them in the sauce and toss in some pineapple. i'm thinking roasted t****s and kale salad on the side.
Kale or borecole is a vegetable with green or purple leaves, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. The species contains a wide variety of vegetables, including broccoli, cauliflower, collard greens, and brussels sprouts.
greatauntoftriplets (138,763 posts) Sun Apr 13, 2014, 02:38 PM
11. Braised short ribs.
I'm cooking them with carrots and shallots.
Braising is a combination-cooking method that uses both moist and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor). Braising of meat is often referred to as pot roasting.
The shallot is a botanical variety to which the multiplier onion also belongs. The genus includes onions and garlic as well as shallots.
Don't any of the primitives do just plain old hamburgers and French fries for supper?
I'll bet they do, but they lie, and allege to be fixing something more pretentious.
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Well, this actually ended up being a decent-sized thread, even dear old sweet Lu getting engaged in it.
But nothing worth bringing over here; just the usual standard primitive pretentiousness.
They try to make it sound as if they drag out the candelabra and place it atop the Belgian-laced tablecloth, and lay out their best china, silver, and crystal, along with linen napkins. And one of those thingamajigs with a votive candle on the base, on which one places a dish of something one wishes to keep heated.
When in actual fact, especially in the cases of dear old sweet Lu in the Blue Ridge Mountains, the Arkansas grandmother, and the gone-away hippywife primitive Mrs. Alfred Packer in the hills of OKlahoma, supper's probably laid out on an old wooden table with one shaky leg and covered with oilcloth that has some ketchup crusts on it. And the dishes and silverware mismatched, sometimes being plastic. And in the case of the fizzy one Stella, there's probably a couple of bongs there too, still filled with water from last week.
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Tumbleweeds in a crockpot? :lmao:
So Grasswipe is going to set out a bowl of peas and carrots for the little kids. I predict foodfight, with little green shrapnel.
I took a look at the pic of the chicken and tumbleweeds stew. It looks like it has little white worms floating in it.
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What a bunch of disgusting sounding glop.
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Tumbleweeds in a crockpot? :lmao:
She probably has a large crop of tumbleweeds.
(http://i1329.photobucket.com/albums/w556/Doriville/a9678241-32c1-442e-b07a-9ead844ff7bd_zpsc2644e44.jpg) (http://s1329.photobucket.com/user/Doriville/media/a9678241-32c1-442e-b07a-9ead844ff7bd_zpsc2644e44.jpg.html)
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http://www.democraticunderground.com/115741196
Because dear old sweet Lu was too lazy to start the daily thread about what's for supper, Stella had to do it.
I swear, even a nest of hornets wouldn't get dear old sweet Lu off her ass.
fizzgig (20,101 posts) Tue Apr 15, 2014, 02:49 PM
what's for dinner - tax day edition
husband is staying with a buddy tonight, so i'll be on my own. it'll be either a salami sandwich on an english muffin or, if i'm feeling motivated, noodles and garlic butter with kale or broccoli.
happy eats and i hope today isn't painful for you
grasswire (39,910 posts) Tue Apr 15, 2014, 05:18 PM
5. mac [sic] and cheese made with Dreamfields pasta (low carb)..
....and a wedge salad. Also garlic rosemary toasts made with day-old ciabatta. I slice up a whole loaf and drizzle with garlic rosemary butter and olive oil and bake at 300 until very very dry and crispy. I used to do that when teenagers were in the house and I had access to day old levain from the family's coffee house -- use up three or four loaves this way, and keep them in a cookie jar for the kids to snack on.
Freddie (2,005 posts) Tue Apr 15, 2014, 08:34 PM
8. My son moved back home
23-year-old boys still eat like teenagers, so I'm trying to cook in much greater quantity than when it was just 2 of us.
Tonite [sic] made one of his favorites, macaroni in a meat sauce (.5 lb browned ground beef and a jar of Ragu) baked with buttered bread crumbs. Cheap, makes lots and leftovers nuke well.
The primitives won't admit it, but all doesn't seem going well for them.
It couldn't happen to a more-appropriate gang of people.
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Sounds like quite a night for the biddies in the C&B group.
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Sounds like quite a night for the biddies in the C&B group.
greatauntoftriplets (138,842 posts) Tue Apr 15, 2014, 05:04 PM
4. The last of the short ribs that I made Sunday.
Tax day was not painful for me.
You know, this one's rather picturesque.
It's easy to imagine looking into the window of her kitchen, in one of those older crowded single-home neighborhoods of the suburbs of Chicago, near where Fat Che used to live until he got foreclosed; all these modest little houses where there's about three feet of side yard in between them.
The dining alcove in the kitchen, which looks very 1940s-ish, with those double-deckered curtains (a short one on the upper half of the window, a long one on the bottom half), the single-tubbed kitchen sink, the refrigerator that's about one-third motor (the bottom part), a trash can with a lever one pushes with the foot to open the lid on top, and one of those plastic boxes for dentures on the counter.
And great-aunty herself, an older Italianate woman, a spinster, somewhat overweight and with some facial hair, daintily munching on a small scrap of something on an old plastic plate.
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fizzgig
husband is staying with a buddy tonight, so i'll be on my own
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Mr. fizz is spending the night with his mistress, so fizzy will be on her own- except for her Tommy Chong Edition bong, a case of PBR, and her Battery Operated Boyfriend.
it'll be either a salami sandwich on an english muffin or, if i'm feeling motivated, noodles and garlic butter with kale or broccoli.
:stoner: :stoner: :stoner:
The chances of fizzy feeling "motivated" are roughly the chances I'll win the Irish Sweepstakes. She'll be lucky to be able to tear open a bag of Cheeetos.
happy eats and i hope today isn't painful for you
fizzy, only people who pay taxes feel the pain on Tax Day. For a DUmmy, it's like Chinese New Year to a Welshman- he may have heard of it, but it means nothing to him.
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You know, this one's rather picturesque.
It's easy to imagine looking into the window of her kitchen, in one of those older crowded single-home neighborhoods of the suburbs of Chicago, near where Fat Che used to live until he got foreclosed; all these modest little houses where there's about three feet of side yard in between them.
The dining alcove in the kitchen, which looks very 1940s-ish, with those double-deckered curtains (a short one on the upper half of the window, a long one on the bottom half), the single-tubbed kitchen sink, the refrigerator that's about one-third motor (the bottom part), a trash can with a lever one pushes with the foot to open the lid on top, and one of those plastic boxes for dentures on the counter.
And great-aunty herself, an older Italianate woman, a spinster, somewhat overweight and with some facial hair, daintily munching on a small scrap of something on an old plastic plate.
How many cats are sharing the plate with the great aunty?
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How many cats are sharing the plate with the great aunty?
She doesn't strike me as a cat person, though.
She rather more strikes me as an old lady with mild haemorrhoids. Box-like in structure, from the base of the neck down to her hips. An absolutely square box.
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You know, this one's rather picturesque.
It's easy to imagine looking into the window of her kitchen, in one of those older crowded single-home neighborhoods of the suburbs of Chicago, near where Fat Che used to live until he got foreclosed; all these modest little houses where there's about three feet of side yard in between them.
The dining alcove in the kitchen, which looks very 1940s-ish, with those double-deckered curtains (a short one on the upper half of the window, a long one on the bottom half), the single-tubbed kitchen sink, the refrigerator that's about one-third motor (the bottom part), a trash can with a lever one pushes with the foot to open the lid on top, and one of those plastic boxes for dentures on the counter.
And great-aunty herself, an older Italianate woman, a spinster, somewhat overweight and with some facial hair, daintily munching on a small scrap of something on an old plastic plate.
Wow. That was really good. H5.
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Oh, and antimacassars on the chairs in the living room, and a rubber sheet underneath the regular sheet on the bed.
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Wow. That was really good. H5.
You know, someone who's been missing for the longest time now is the cbayer primitive.
Last I read, they'd finally gotten down the western coast of Mexico, ostensibly (I say "ostensibly" because damn it, she never wrote about it) through the Panama Canal, and were up near the former British Honduras.
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You know, someone who's been missing for the longest time now is the cbayer primitive.
Last I read, they'd finally gotten down the western coast of Mexico, ostensibly (I say "ostensibly" because damn it, she never wrote about it) through the Panama Canal, and were up near the former British Honduras.
Did they happen to be traveling with a young child? :whistling:
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You know, someone who's been missing for the longest time now is the cbayer primitive.
Last I read, they'd finally gotten down the western coast of Mexico, ostensibly (I say "ostensibly" because damn it, she never wrote about it) through the Panama Canal, and were up near the former British Honduras.
I thought they were still in Mexico? I must have missed something.
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I thought they were still in Mexico? I must have missed something.
Well, I must've missed something myself.
They were still way up on the northern part of the western coast of Mexico the next-to-the-last time I ran into the cbayer primitive. And then suddenly several days later, she was writing about being near the former British Honduras.
They went through the Panama Canal, and the cbayer primitive didn't even write about it.
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Well, I must've missed something myself.
They were still way up on the northern part of the western coast of Mexico the next-to-the-last time I ran into the cbayer primitive. And then suddenly several days later, she was writing about being near the former British Honduras.
They went through the Panama Canal, and the cbayer primitive didn't even write about it.
Frank, you are beginning to get on my nerves about the cooking forum.
You post your dinners with all kinds of what others are eating. I have no idea of what they are eating as you post in a foreign language. What the Hell are you talking about Italian food, that few speak the language or know if they are eating Mountain Oysters in tomato sauce or plain old spaghetti and meat balls.
Then you call the Dummy's pretensions ????
I have no idea of the food you post, how about posting something I CAN understand such as Ravioli in cream sauce or snails in hot butter and garlic.
Forget the Italian name just tell me what they were eating in English, most of us old timers grew up on Chief Boy canned stuff.
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:lol: :thatsright: :mental: :popcorn:
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Battlehymn, based on your reaction, I temporarily unignored her.
"Chief Boy canned stuff" :lmao:
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:lol: :thatsright: :mental: :popcorn:
After two days where she didn't do a damned thing--the drones had to start the "what's for supper" threads--dear old sweet Lu showed up, to start one.
It's just "what's for supper, April 16," no comments, no text, no nothing.
Dear old sweet Lu lives in the rustic Blue Ridge Mountains of western North Carolina-eastern Tennessee; I'm sure there's always things going on there, and many things of a culinary nature. She's got shitloads to write about, but she doesn't even put out a rabbit pellet.
If she finds being a hostess of a forum's s-o-o-o-o much work, she should cut it out, and let some primitive more motivated hostess the forum.
But she won't, because being hostess, she has access to their moderators' forum on Skins's island, where all the juicy gossipy personal details of the primitives are described and discussed, and she doesn't want to miss that.
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I have no idea of the food you post, how about posting something I CAN understand such as Ravioli in cream sauce or snails in hot butter and garlic.
Oh vesta, dear, you don't understand.
Even I have no idea of most of the food the primitives yip-yap about, which is why with this thread I decided from hereafter to include wikipedia descriptions of chow and methods, as shown in red on the original post here.
I've undoubtedly eaten many of those things, or cooked many of those things ways similar to how the primitives allege to prepare them, but being deaf, there's a "disconnect" between something and the word for something.
You hear such words all the time, and since they stick in the memory, you know what pertains to what, what's what.
One can't remember what one's never heard; to me, they're just words.
When a primitive says she fricassed something, it goes right over this head; it's probably something I've done before, but I never heard, and hence never knew, the word for it.
And so the nuance of it, vesta, dear; the primitives taunt my lack of knowledge by using words they know franksolich doesn't know, and so I extract retribution by using words the primitives don't know.
<<<a pro at one-upping irritating people.
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Frank, I think what vesta means is the dinners you describe when you go to town with your femme. You write the items she's having in the language of what type of food the cook is making (Italian, French, German, etc) and vesta doesn't understand the different languages.
(Holy cow, I can't believe I'm explaining a vesta post! I must have fallen on my head recently! :panic: )
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Battlehymn, based on your reaction, I temporarily unignored her.
"Chief Boy canned stuff" :lmao:
I think that's a cross between Big Boy Restaurant and Big Chief writing paper. I'm not sure yet.
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http://www.democraticunderground.com/115741233
Lucinda (17,779 posts) Wed Apr 16, 2014, 10:50 AM
What's for Dinner ~ Wednesday ~ April 16th
Of course dear old sweet Lu is just being pretentious, by using "dinner" instead of "supper."
Ain't we fancy, ain't we elegant, having dinner instead of the hoi polloi-ish commonplace supper.
The primitives try to give the impression they're decking out the walnut triple-leaf dining-room table, laying down a Belgian lace tablecloth on top, setting up an ornate candelabra in the center, putting in order all the best family heirloom china and silver, folding the linen napkins any one of six etiquettely-appropriate ways, and having one set of crystal goblets for the white wine, and another set for the red wine.
Ain't we fancy, ain't we el-eeeee-gant.
In real life, they're really just shoving off to the side the marijuana bongs stinking of stale old water, the dirty-on-the-outside salt-and-pepper shakers, the "lazy Susan" with all these tan-colored bottles of pharmaceuticals, the dirty dishes from the previous meal, so as to make room for putting down a scratchy old plastic plate on an oilcloth table covering crusted with ketchup and mustard stains.
livetohike (15,530 posts) Wed Apr 16, 2014, 04:43 PM
1. Lentils with couscous and caramelized onions, roasted red peppers and eggplant salad and pita toast with feta.
Couscous is a traditional Berber dish of semolina (granules of durum wheat) which is cooked by steaming.
Pita or pitta is a slightly leavened wheat bread, flat, either round or oval, and variable in size. Flatbread in general, whether leavened or not, is among the most ancient of bread.
Feta is a white-brined curd cheese made in Greece, the Balkans, and Turkey. It is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture.
bananasplitbaby (12 posts) Wed Apr 16, 2014, 04:52 PM
2. Shortribs & rice...
Marinated in sesame oil, soy sauce, wasabi. I would prefer grilled, but I think the man will be busy. Side it with plain jasmine rice and maybe some steamed v*****s if I can find any. Haven't made it for some time now, so hopefully it will be good.
Wasabi [is similar with] cabbages, horseradish, and mustard. It is also called Japanese horseradish, although horseradish is a different plant (which is often used as a substitute for wasabi). Its root is used as a condiment and has an extremely strong flavor. Its hotness is more akin to that of a hot mustard than that of the capsaicin in a chili pepper, producing vapours that stimulate the nasal passages more than the tongue.
Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is an active component of chili peppers. It is an irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Capsaicin and several related compounds are called capsaicinoids and are produced as secondary metabolites by chili peppers, probably as deterrents against certain mammals and fungi. Pure capsaicin is a volatile, hydrophobic, colorless, odorless, crystalline to waxy compound.
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Frank, I think what vesta means is the dinners you describe when you go to town with your femme. You write the items she's having in the language of what type of food the cook is making (Italian, French, German, etc) and vesta doesn't understand the different languages.
This reminds me of the last time I did that, Friday evening, when I was out with the femme and a friend of hers, dining at the bar in town. Swede, the cook of Norwegian derivation whose specialty is Italianate cuisine, was cooking.
She had what she called focaccia.
I got exasperated. "Why don't you just call it what it is, 'bread'?"
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I'm enjoying an appetizer of aged rusk lightly covered in coarse salt, then slathered in a creamy white sauce of eggs yolks, light oil, and capsaicin.
(old saltines covered in mayonnaise and cayenne pepper).
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I'm enjoying an appetizer of aged rusk lightly covered in coarse salt, then slathered in a creamy white sauce of eggs yolks, light oil, and capsaicin.
(old saltines covered in mayonnaise and cayenne pepper).
Damn you, sir.
A rusk is a hard, dry biscuit or a twice-baked bread.
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(Holy cow, I can't believe I'm explaining a vesta post! I must have fallen on my head recently! :panic: )
:runaway: :runaway: :runaway: :runaway: :runaway:
:tongue:
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:lol: I know!! :lmao:
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You know, back when I was wandering around the socialist paradises of the workers and peasants, one time I came upon a transcript (in English) of an old discussion from Radio Free Europe (or whatever it was called by the early 1990s), in which Senators Robert Dole (R-Kansas) and George Mitchell (D-Maine) described to the Slavic workers and peasants how NATO works.
It was one of those radio programs designed to teach English.
Both senators used a vocabulary of simple plain English, consisting of only 1500 words (as alleged by the transcript). (They both being politicians, I suspect it was scripted.)
In a vocabulary of only 1500 different words, they managed to talk for nearly an hour, explaining NATO to eastern Europeans, the "why" of it, its organization, and its policies.
In only 1500 different words.
Compare that, please, with the vocabularial clutter and congestion of the primitives in the cooking and baking forum, where they probably have 6,789 different words for "bread" alone.
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Compare that, please, with the vocabularial clutter and congestion of the primitives in the cooking and baking forum, where they probably have 6,789 different words for "bread" alone.
They try to clutter their vocabulary the same way they clutter their cabinets with all sorts of stupid kitchen gadgets.
Salad spinners, fondue sets, shrimp peelers, cauliflower graters, one knife for cutting up an apple, another for slicing a banana, so on and so forth.
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I think that's a cross between Big Boy Restaurant and Big Chief writing paper. I'm not sure yet.
(http://ts4.mm.bing.net/th?id=HN.608000922070092904&w=203&h=188&c=7&rs=1&pid=1.7)
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The only DUmpette who's usually honest about the evening's menu is crazy, bald DUmmy fizzgig.
As a mentally-ill pothead with a mentally-ill deadbeat husband, she can't afford many normal groceries.
Her plan for dinner is almost always some leftover scraps, or one of her notorious "gut bombs".
Dinner at Chez Fizz is a grim affair.
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\Dinner at Chez Fizz is a grim affair.
The stinky goat cook is a new one worth watching.
Spaldeen (123 posts)
4. dandeloin salad, dandeloin root tea, and something in the freezer for desert.
Nothing in the garden is close to coming up yet, so I decided to hit my yard and the neighbor's yard for an old favorite of mine.
:rofl:
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She's going to chew cud for dinner? :lmao:
LivestoHike will probably invite herself over.
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She's going to chew cud for dinner? :lmao:
LivestoHike will probably invite herself over.
I do believe my hubby may run away.
He called from work to ask if I needed him to stop at the store on the way home.
Then he asked me what's for supper. OH,OH, I told him to stop and get his own fast food as I was experimenting with what we had sitting in the refrigerator.
I found some perfect good food that was heading to the due date and decided to figure out what to do with it.
I had a unopened bag of flour burrito skins a container of store bought salad and some really sharp cheese.
So I made a rue of flour and butter, added the cheese and 1/2 packet of Taco seasoning stirred until melted and added some milk.
Mean while I put the salad into the shells, rolled them up and placed in a glass oven pan. When the sauce got thick I poured it over the burritos and added the last of the cheese to the top.
Cooked that sucker for 20 minutes in the oven, removed and let sit another 20 minutes.
It smelled good so I sampled some and it was good, just a burrito with no meat or beans, just the regular salad stuff, lettuce, onions, tomatoes, mushrooms etc. the sauce and cheese with the seasoning gave it a nice kick.
Now the question of will Hubby even want to try it comes up, will I have to eat my experiment for the rest of the week ?
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Wilted cooked lettuce was your enchilada filling? Wasn't it nothing but watery goo?
I'm glad you at least had your husband pick up his own dinner on the way home.
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Well, it looks like dear old sweet Lu is being lazy today. As usual.
Here it is, 2:45 p.m. central time, and no "what's for supper" thread yet.
She's probably waiting for one of the drones to do it.
<<<has never been able to figure out why sitting in front of a computer and posting is such hard work.
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Well, it looks like dear old sweet Lu is being lazy today. As usual.
Here it is, 2:45 p.m. central time, and no "what's for supper" thread yet.
She's probably waiting for one of the drones to do it.
<<<has never been able to figure out why sitting in front of a computer and posting is such hard work.
I get the impression she doesn't like her own cooking anymore (if she ever did) and resents having to come up with crock pot meals for her hubby.
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Now the question of will Hubby even want to try it comes up, will I have to eat my experiment for the rest of the week ?
If you have to ask, Vesta. The answer, is yes.
Go broil a steak for the guy.
While you're in the kitchen, a nice roast beef sammich would be nice. :-)
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If you have to ask, Vesta. The answer, is yes.
Go broil a steak for the guy.
I'm going with Skul here. Spousal unit has served me some questionable stuff before that I've ate, but what you've got there isn't something I think I could touch.
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4:13PM by the NJCher primitive:
http://www.democraticunderground.com/115741268
Thu Apr 17, 2014, 04:13 PM
Star Member NJCher (16,441 posts)
What's for Dinner?" Thurs., April 17
Yippee, I have tomorrow off, so I'm making:
Cauliflower-cheese soup for an appetizer.
Filet mignon for the entree'.
Baked potatoes. The idea I got at Trader Joe's tasting this afternoon when I stopped by. Mix their onion soup mix with olive oil. Dip potatoes in it and roast them.
I think I'll also be roasting some small onions in balsamic.
And of course, a tossed green salad with all kinds of colorful vegetables.
Dessert will be flan.
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Wow, I'm impressed. Whoever thought of rubbing something on the outside of a potato to make it taste better? :p
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Wow, I'm impressed. Whoever thought of rubbing something on the outside of a potato to make it taste better? :p
I have a friend who eats raw baked potatoes. No salt, no butter, no sour cream, no NOTHING. It makes me gag just watching him, but he claims he likes them that way.
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I have a friend who eats raw baked potatoes. No salt, no butter, no sour cream, no NOTHING. It makes me gag just watching him, but he claims he likes them that way.
That's pretty bad. I'd be afraid of choking.
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Wow, I'm impressed. Whoever thought of rubbing something on the outside of a potato to make it taste better? :p
Then they peal it. Go figure. :???:
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Then they peal it. Go figure. :???:
Blasphemy. Potato skin is the best thing on Earth next to chicken skin.
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Blasphemy. Potato skin is the best thing on Earth next to chicken skin.
Not only that, I misspelled it. :banghead:
BTW, I saw that, you ain't foolin' anybody. :lmao:
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Blasphemy. Potato skin is the best thing on Earth next to chicken skin.
I'd eat a whole plate of chicken skin, if I could. Now that is some good stuff. I can't get enough of it.
[edited "plat" to "plate", although both usages are technically correct in the above context. Plat, plate, whatever, so long as there are chicken skins.]
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I'd eat a whole plate of chicken skin, if I could. Now that is some good stuff. I can't get enough of it.
[edited "plat" to "plate", although both usages are technically correct in the above context. Plat, plate, whatever, so long as there are chicken skins.]
Am.....so....not....going.....there. :rotf:
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This reminds me of the last time I did that, Friday evening, when I was out with the femme and a friend of hers, dining at the bar in town. Swede, the cook of Norwegian derivation whose specialty is Italianate cuisine, was cooking.
She had what she called focaccia.
I got exasperated. "Why don't you just call it what it is, 'bread'?"
You got some woman taking you out to dinner and you're more interested in the food?
Focaccia is nothing fancy. It's pizza without the cheese and tomato sauce.
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I'd eat a whole plate of chicken skin, if I could. Now that is some good stuff. I can't get enough of it.
[youtube=425,350]5ucVjoTr_7s[/youtube]
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[edited "plat" to "plate", although both usages are technically correct in the above context. Plat, plate, whatever, so long as there are chicken skins.]
I prefer the Spanish 'platos'.
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Swede, the cook of Norwegian derivation whose specialty is Italianate cuisine
Now coach, I love to cook up a big plate of spaghetti. However, being referred to a Swede, is fightin' words. :-)
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[youtube=425,350]5ucVjoTr_7s[/youtube]
:rofl:
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Now for the zinger-----
We have Dole orange juice each morning with pulp.
So Hubby stopped to pick up a container of the juice but the store only carried Oakhurst OJ.
The next morning when I drank the juice-------it was AWFUL, really bad. The sell by date was ok, then I checked the label I found Oakhurst advertised on the label as a product of Maine.
Since when does Maine grow oranges ? How can this be a product of Maine-------Sort of like selling Lobsters as a product of Montana.
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Thu Apr 17, 2014, 04:13 PM
Star Member NJCher (16,441 posts)
What's for Dinner?" Thurs., April 17
Yippee, I have tomorrow off, so I'm making:
Cauliflower-cheese soup for an appetizer.
Picture soggy cauliflower heads floating in a sticky mass of half melted cheese and watery gruel.
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Chicken skin ?????????????.....give me a bushel of "pork skins".
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Chicken skin ?????????????.....give me a bushel of "pork skins".
I'll have that, too. Did you know pork skins made it to both poles on numerous polar explorations due to the amount of energy in them?
If nads were here, she could tell us what it was like to snack on them after a long day of pulling a sled.
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I'll have that, too. Did you know pork skins made it to both poles on numerous polar explorations due to the amount of energy in them?
If nads were here, she could tell us what it was like to snack on them after a long day of pulling a sled.
Was sled dog one of her former occupations?
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I'll have that, too. Did you know pork skins made it to both poles on numerous polar explorations due to the amount of energy in them?
If nads were here, she could tell us what it was like to snack on them after a long day of pulling a sled.
nads seems more like the gummy-bear type :whistling:
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Nads going on a polar exploration as one of the people who just pulls the sleds who argues with the actual explorers should be flippydoo'd.
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http://www.democraticunderground.com/115741282
Well, dear old sweet Lu got off her ample derierre, finally.
Lucinda (17,784 posts) Fri Apr 18, 2014, 03:23 PM
What's for Dinner ~ Friday ~ April 18th
Sorry! I thought I saw a post for today when I was here earlier!
pinto (102,759 posts) Fri Apr 18, 2014, 05:07 PM
1. Broiling catfish w/black pepper and lime. Could go Asian, Latin, Mediterranean or simply a rice side
As is. Broiled fish and rice is so quick and simple.
Ah, forgot I have fresh asparagus - so it's going to be the simple dishes.
pinto (102,759 posts) Fri Apr 18, 2014, 06:44 PM
4. Oh boy, did I get lucky winging it. Pan seared the catfish in butter and canola.
Nice fillet. The tail end came out blackened, toasty. The fleshy end, well seared and moist. Figured I was going to end up mixing the asparagus and rice on the plate, so I cooked both together. LOL.
Rice, 18 minutes. Asparagus in the rice simmer for another 5 minutes. Catfish pan seared, 3 minutes one side, 2 minutes the other side when I dropped the asparagus. All finished together and set aside, covered to set for a bit.
Love it when just going for it works! Yeah, I took a slice of bread and sopped up the plate juices...
Canola refers to both an edible oil (also known as Canola oil) produced from the seed of any of several varieties of the rape plant, and to those plants, namely a cultivar of either rapeseed (Brassica napus L.) or field mustard/turnip rape (Brassica rapa subsp. oleifera, syn. Brassica campestris L.). Consumption of the oil is not believed to cause harm in humans and livestock. It is also used as a source of biodiesel.
Galileo126 (347 posts) Fri Apr 18, 2014, 05:44 PM
2. Kielbasa
with cabbage n' k***t. Either it'll be in sandwich form, or if so inspired... I might try to make potato pancakes (placki?).
Oh yeah. And beer.
Kiełbasa, kołbasa, klobasa, kobasa, kolbasi, kovbasa, kobasi, and kubasa are common North American anglicizations for a type of Central and Eastern European sausage. Synonyms include Polish sausage and Ukrainian sausage. In English, these words refer to a particular genre of sausage, common to all Central and Eastern European countries but with substantial regional variations. In the Slavic languages, these are the generic words for all types of sausage, local or foreign.
Najlepsze przepisy na placki. Pancakes amerykańskie, pancakes z dodatkiem płatków owsianych. Placki jogurtowe z truskawkami. Racuchy drożdżowe, racuchy z jabłkami, pampuchy. Placki z zsiadłego mleka. Bliny gryczane na drożdżach z łososiem wędzonym i śmietaną. Pieczone placki na drożdżach z warzywami. Jabłka smażone w delikatnym cieście naleśnikowym. Placki z kaszy gryczanej z sosem grzybowym z borowikami.
locks (677 posts) Fri Apr 18, 2014, 10:01 PM
11. Ukrainian food
Thanks. For Easter breakfast we will be having kielbasa and beets and horseradish relish and think of the good people of Ukraine, both Russian and Ukrainian speaking, and hope that this sad conflict will end and peace will return.
greatauntoftriplets (138,926 posts) Fri Apr 18, 2014, 05:44 PM
3. Leftover deep-dish sausage pizza.
Another salad.
pinto (102,759 posts) Fri Apr 18, 2014, 06:58 PM
5. Ah, you Chicago folks...the perennial pizza divide.
greatauntoftriplets (138,926 posts) Fri Apr 18, 2014, 07:05 PM
6. I like both.
I make this kind because I'm no good at rolling out the dough.
pinto (102,759 posts) Fri Apr 18, 2014, 07:19 PM
8. Makes sense. In New England there were some traditional "issues". Thin crust or deep dish, clam chowder, New England or Manhattan and of course BoSox / Yankees. LOL, we felt the western portions of Connecticut shouldn't be considered part of New England. Too many Yankee supporters. And, of course, baked beans. Everyone had an opinion about what were "real" baked beans.
greatauntoftriplets (138,926 posts) Fri Apr 18, 2014, 07:25 PM
9. Chicago also has stuffed pizza, which involves several layers.
Also, it's Cubs or White Sox. I'm a Cubs fan.
Galileo126 (347 posts) Fri Apr 18, 2014, 09:18 PM
10. LOL!
Yep, that's how I remember it. Anybody west of the Connecticut River was really a N'yorka.
Wow - I really miss baked beans. My family never made 'em from scratch, but always insisted on B&M brand. Too bad. The ones we made in Boy Scouts beat anything in a can. The funny thing is, I actually found a store here in the SoCal high desert which sells... B&M baked beans. So I tried them.
It sucked.
NJCher (16,442 posts) Fri Apr 18, 2014, 07:11 PM
7. peanut sesame noodles
Asian cucumbers
chicken gyoza
Jiaozi or if fried, pot sticker, is a type of dumpling commonly eaten across Eastern, Central and Western Asia. Though commonly considered part of Chinese cuisine, jiaozi are also commonly eaten in many other Asian countries.
Jiaozi typically consists of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton; jiaozi has a thicker skin and a relatively flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and is usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin and are usually served in broth. The dough for the jiaozi and wonton wrapper also consist of different ingredients.
A wonton (also spelled wantan, wanton, or wuntun) is a type of dumpling commonly found in a number of Chinese cuisines.
Wontons are made by spreading a square wrapper (a dough skin made of flour, egg, water, and salt) flat in the palm of one's hand, placing a small amount of filling in the center, and sealing the wonton into the desired shape by compressing the wrapper's edges together with the fingers. Adhesion may be improved by moistening the wrapper's inner edges, typically by dipping a fingertip into water and running it across the dry dough to dissolve the extra flour. As part of the sealing process, air is pressed out of the interior to avoid rupturing the wonton from internal pressure when cooked.
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Then they peal it. Go figure. :???:
I wish you hadn't admitted to misspelling it.
I like the original image.
A guy rubs his potato, then peals it, as in sings loudly about it.
You could have gotten away with it as if it was a very wry and sardonic multifaceted meaning.
Now take it back about the misspelling.
We all know you are trying to be unnecessarily humble.