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Thanks for pointing out my poor eyesight and fat fingers.
Enjoy your fantasy, it will never happen.
Please enlighten me, “Hey, at least get the spelling right .. 50 wo 50 an”.
Where can I find “50 wo 50 an” when talking about replacing MANKIND, I see nothing but age related or lists of top or bottom.
AND, I can’t find a phone booth to judge the results, I do have a photo of the last one I saw many years ago.
I’ll bet collage kids in the ‘60s or ‘70s could fit more people in a phone booth then you’ll find in a week that would look at woam and see equality of woman and man.
Good Luck Lol
You want to replace "mankind with--almost-- womankind. How about - Sapiens - it is what we are, and it doesn't need kind at the end
Your friend had best be on the lookout for Bullwinkle.
Yes, the critters. If you want to turn the whole Vegan first you have to kill all the plant eaters first.
The sauce is the slippery stuff.
That’s why you put the sauce on top
Would you really tell us if the deer got in and ate everything.
Raw Story did a piece on Trumph offering her the VP if she payed his legal bills, maybe she sees this as a way to become pres. if he wins. Everyone surely knows Trumph won’t last 4 years, he’ll either be dead or in his father’s office using his special signing pens to sign tarrifs aganst all the blue states, or pardons for all his guilty friends.
I find it utterly amazing that he/she is absolutely right. I was just about to tell you the same thing, it has something to do with space needed for the second jump.
WOW ! ! Ice cream salad dressing, that could be a new winner. Thanks for the inspiration.
OK, how about this, salad main reason to exist is to inspire the creation of new dressings that can also work as a dip.
never have enough left to freeze.
Salad is nothing but a vehicle to carry dressing to your mouth.
Timing is everything, I have that same dough rising at the same time lol.lol. Need some good rolls for my newly created baloney and summer sausage made in my new Sous Vide cooking setup, absolutely amazed, punch a couple of buttons and come back in a couple of hours to perfectly cooked sausage.
And I'd just eat the whole thing for dinner.
That's what's good about being an adult, your allowed to do that
I just made 3 Lbs of pepperoni, because I can no longer find pepperoni sticks at any of the stores in the area, they all have pre cut packs or it’s in the Deli case in 3 or4 inch round sticks that they cut for you like all other sausages, but I want different thicknesses for pizza or crackers or any thing else, plus I naturally think my seasoning mix is better because it’s mine.
Yes, as I told Flo, I gave mine a workout today and yesterday mixing spices into sausage meat.
Makes great mashed anything. I gave mine a workout today and yesterday mixing spices into sausage meat.
You had to start talking about cheese, sooo I just grabbed a smoked Gouda, a sleeve of crackers, and a fresh jar of Honeycup mustard.
I don’t know about you, but the main reason I bought a Kitchen Aid is to make bread, any kind.
Even I can’t eat that much cheese,---now maybe if you combine that with potatoes,onions and garlic. That could be an every day meal for a few weeks.
Any cheese on anything, I'm all for it.
I’m not quite there yet, but I do eat some kind of cheese,
usually with crackers every day. It is my go to late night snack. I have the list somewhere, I’ve made over 80 pounds of cheese in my life.
The only option for potatoes is YES,more please. I would rather have more potatoes then dessert, other then that I’m with you, have never thrown out anything I’ve made, never burnt anything beyond editable, I hate to throw out anything, that’s why I don’t buy fresh veggies, Leftovers are automatic, I almost always make enough for 2 days or more.
That looks great. I like playing with wet dough, it makes great “light” bread, when I’m taking the dough out of the Kitchen Aid bowl I lay the bowl on it’s side and sort of pat the dough around while slowly turning the bowl, as you go around it starts to pic up the dough sticking to the bowl.
If you like playing with different dough wetness (hydration) try out the link below.
https://breadcalc.com/
It is, I've added it to my regular make list.
I heard of Rao’s when I was watching a pan pizza video “Bridget Lancaster cooks a crispy Cast Iron Pan Pizza”, then I found at Aldi’s the next time I went shopping, strange how that works out. I compared it to mine, I needed a little more fat, so I added a tablespoon of olive oil. I have a friend how loves to critique my cooking, I use him to adjust recipes because he has a much more refined taste then I do, and he said they tasted the same.
Ya--I’m sure. Maybe some broccoli flowers in my sort of past olio creation with a ton of caramelized onions--maybe.
And the Mediterranean diet is very over blown.
You can’t say all Italians love vegetables, and eat lots of them, I don‘t, and I’ve been Italian longer then you’ve been alive, and I think I was about 25 before I heard the term “spaghetti sauce” we always had GRAVY on the table.
Yes, very sticky due to the high hydration--it’s a little tricky until you’ve done it a few times, but that almost dinner roll bread is worth the effort.
Are you telling me there are veggies other then potatoes, onions and garlic? Are you calling those things you buy in the produce dept., put in the refer and throw out 2 weeks later are really veggies you can eat before they die? I do have some cans that say carrots, peas and string beans on them that I occasionally but very rarely open to see if the labels are correct . Next your probably going to tell me people actually eat fruit that is not made into a pie, but then I guess oranges don’t come in pies they come in marmalade. Maybe it’s not a good for me that Janice made this board free.
I’ve been eating sausage all my life, been making it for years, being Italian will do that to you. My sose vide is delayed until Monday, but the vac.sealer should be here tomorrow. I’ve been getting sausage ready (in the freezer as you recommended) so far I have a 2 Lb bologna and 4 sticks of pepperoni and a 2 Lb summer sausage freezing.
I’ll let you know what happens.
Is that paint your putting on those things on the plate?
I hate casings so I do no casings by putting the meat on plastic wrap, rolling it once and forming it by squeezing and pushing it into the shape I want, then wrap it a few more times and twisting the ends and tying a knot in them and putting them in zip lock bags with the air sucked out, putting them in a dutch oven full of water in the oven with my probe thermo. in the water, but the oven temp. cycles on and off making it difficult to hit the right time and temp. My sous vide and the vac. sealer are due here Saturday, so I’ll be making sausage Sunday.
My stand alone grinder costs less then half the price of the Kitchen Aid attachment, but I won’t tell Alton.
Thanks for the freezer advice, that should help a lot.
I like the water bath method for cooking sausage but zip lock bags and the oven leaves a lot of room for error, so I’m going to try vac. sealing and the sous vide.
I make sausage with no casings, so the vac. sealing may provide a solution to one major problem.
Thank You
Start with plumbing, how would like a bathroom down the hall with no shower.
Not to change he subject, BUT, are you still happy with your sous vide cooker. I would like to have something more accurate then my oven to make cooked sausage like summer sausage. I don’t have the ability to air cure sausage.
Yes she is funny, she had a long running talk show in the 1990s.
I really like her pastry demos.
Dust it off and use it all the time, I cook with a scale, a thermometer, and a timer. I have been using Jenny as my first go to for a long time.
Use a scale, in grams--so you can duplicate it, you will never go wrong