That's your problem. (G)

I've done okay on average. No number crunchers, though.

Neither Steve nor I are genius number crunchers but he does the taxes
for us; it's not a job I'd enjoy. But, being able to quickly calculate conversions for cooking, figuring yardage for quilting, etc, that sort
of crunching is more enjoyable for me.

I used to be fairly good at that, but in latter
years numbers have this alarming tendency to get
backward or upside-down.

I've long figured that Google and FB have
automated data collection about all users - some

To some extent, yes but you can keep most of it away from them by

astute > use of your electronics.
The best use is no use.

But we all do use them, some more than others. They're in a microwave,
cell phone, even my washer and dryer.

Luckily for me and not so much for the data
collectors, when I use any of the above, it'll
be someone else's. There's a bunch of stuff
being gleaned from my computer, though, no
doubt. Speaking of which, my credit card has
been hacked.

Possibly, some of your prescriptions may be recorded for posterity,

as > well as travel patterns within a time frame after receiving them. Alos, > any time you're a regular at a restaurant, the staff will come to know > you and make note of your preferences in certain areas of
fine dining.
I'm thinking a lot more than that. A lot.

Probably so, but again, let's not pursue the subject any more.

As it's relevant more to me, the subject will
come up from time to time, and the moderator
will turn a blind eye even if the discussion
might slop over into politics just a little.

My performances have generally been for the
enjoyment or edification of somebody, just
usually not mine.

Same here, used to be school related, now more church oriented.

For me, most often it was survival cash
oriented, with bits of the above.

Actually I don't mind processed cucumbers -
the more processed the better - cooked with
garlic and pickled with garlic cross the
line into edibleness.

They're just as good peeled and sliced into sticks or coins, munched raw, especially on a hot day. Helps to keep you hydrated.

Not a fan. Ugh.

OTOH, I do like them. (G)

We were at the Kenai Brewing Company, and this
kid across from me who didn't like cucumbers either
had a half-sour on his plate and tried it, That he
liked (I also do well with various pickled cucumber
things, especially when they are sweet and/or salty
and therefore bad for me).

Why am I not surprised? Expect to see orange and black in about 3

motns, > followed by orange & brown, then red & green.
Orange and black Jell-O would be interesting.

Quite--finding black (unless home made--squid ink and gelatin?) jello
would be the challenge. Do they make a black raspberry flavor? Hmm.....

There is a commercial black food coloring (I
hesitate to think what's in it), but one can make
a dark gray facimile by mixing equal amounts of
red, blue, and green (some sources say yellow;
some say 2/3 the amount of green) and using a lot
of that mixture.

Pete or Worcestershire. Also the dillweed - the
only setting in which I like that flavor is in
garlic dill pickles.

I don't use any of that in my pickled eggs.

As I said, something to displease everyone.

But my eggs went fast, somebody must have liked them.

That's because there was no dill in them.

Apple syrup (Apfelkraut)

Different, not quite applesauce or applejuice.

But very German.

Quite so.

Poison Halloween Apples
categories: black humor, dessert, holiday
servings: 6

6 Granny Smith apples
1/2 c light corn syrup
5 dr black gel food coloring
2 c granulated sugar
3/4 c water

Grease a piece of baking paper and place on baking
sheet. Insert twigs in all apples and set aside.

In a medium pot combine all other ingredients.
Stir over medium heat until all sugar has
dissolved. Turn the heat up and allow the caramel
to boil up to 300F/150C.

Carefully dip the apples in the caramel and set
them onto the greased paper. Let cool for at least
1 hr before serving.

Alejandra Duarte, snapguide.com
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

On 07-11-18 09:11, Michael Loo <=-
spoke to Ruth Haffly about 988 other froggish <=-

EDIT:
I just realized that I sent you another pepper popper recipe the other
day. But this one fits the "pickled" theme, so I will leave it here.

We were at the Kenai Brewing Company, and this
kid across from me who didn't like cucumbers either
had a half-sour on his plate and tried it, That he
liked (I also do well with various pickled cucumber
things, especially when they are sweet and/or salty
and therefore bad for me).

Gail and I are at opposite ends of the spectrum with respect to pickles.
I like sweet, e.g. butter pickles. She likes dill, especially Polish
dill. But every now and then we run across a pickle that we both like,
usually at a Jewish deli. Fresh, crisp with just a little bit of sour
and dill.

In this recipe, why pickled jalapeno? Why not fresh? I don't recall
ever having whole pickled jalapeno, maybe slices but not whole.

Also, I assume that you would easily prefer substituting a nice potato
curry for the cream cheese?


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Cheesy Jalapeno Peppers - SL 9/80
Categories: Appetizer, Pepper, Jalapeno, Sthrn/livng
Yield: 30 Appetizers

11 oz Jar pickled jalapeno peppers
-;drained
8 oz Package cream cheese;
-softened
1/2 sm Onion; grated
4 sl Bacon; cooked, drained, and
-crumbled
1 ds Celery salt
Pitted olives; sliced
-(optional)
Pimiento-stuffed olives;
-sliced (optional)
Pimiento strips (optional)
Cooked crumbled bacon
-optional

: Rinse peppers; remove stem end. Cut peppers in half lengthwise;
remove seeds. (Wear rubber gloves when working with peppers)
: Beat cream cheese until fluffy; stir in onion, 4 slices crumbled
bacon, and celery salt. Spread each jalapeno pepper half with cream
cheese mixture; garnish with olives, pimiento, or additional crumbled
bacon, if desired. Yield: about 2-1/2 dozen.

From Margot Foster of Texas, in September, 1980 "Southern Living".
Typos by Jeff Pruett, dictating.
From: Jeff Pruett Date: 09-16-96
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:52:52, 12 Jul 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Michael,

That's your problem. (G)

I've done okay on average. No number crunchers, though.

Neither Steve nor I are genius number crunchers but he does the

taxes > for us; it's not a job I'd enjoy. But, being able to quickly calculate > conversions for cooking, figuring yardage for quilting,
etc, that sort > of crunching is more enjoyable for me.

I used to be fairly good at that, but in latter
years numbers have this alarming tendency to get
backward or upside-down.

I do OK with basics but will grab the calculator as a back up.

I've long figured that Google and FB have
automated data collection about all users - some

To some extent, yes but you can keep most of it away from

them by > ML> astute > use of your electronics.

The best use is no use.

But we all do use them, some more than others. They're in a

microwave, > cell phone, even my washer and dryer.

Luckily for me and not so much for the data
collectors, when I use any of the above, it'll
be someone else's. There's a bunch of stuff

Most of our collection comes from sources we own.

being gleaned from my computer, though, no
doubt. Speaking of which, my credit card has
been hacked.

That's not fun; we had it happen twice while we were in Las Vegas. One
time we were 99.99% sure we knew where/when/who did it, other time we
noticed some strange charges on the on line statement but no idea of who
got the access.

Possibly, some of your prescriptions may be recorded for

posterity, > ML> as > well as travel patterns within a time frame
after receiving them. > ML> Alos, > any time you're a regular at a restaurant, the staff will come > ML> to know > you and make note of
your preferences in certain areas of > ML> fine dining.

I'm thinking a lot more than that. A lot.

Probably so, but again, let's not pursue the subject any more.

As it's relevant more to me, the subject will
come up from time to time, and the moderator
will turn a blind eye even if the discussion
might slop over into politics just a little.

OK, I'll try to keep away from politics but we can discuss fine dining
all that you want. Fine with me if you dine here or there. (G)

My performances have generally been for the
enjoyment or edification of somebody, just
usually not mine.

Same here, used to be school related, now more church oriented.

For me, most often it was survival cash
oriented, with bits of the above.

I know, it's the difference between your life and mine.

Actually I don't mind processed cucumbers -
the more processed the better - cooked with
garlic and pickled with garlic cross the
line into edibleness.

They're just as good peeled and sliced into sticks or coins,

munched > ML> > raw, especially on a hot day. Helps to keep you
hydrated.

Not a fan. Ugh.

OTOH, I do like them. (G)

We were at the Kenai Brewing Company, and this
kid across from me who didn't like cucumbers either
had a half-sour on his plate and tried it, That he
liked (I also do well with various pickled cucumber

Must have been fun, seeing him in the different stages going from "don't
like at all" to "this is really good". (G)

things, especially when they are sweet and/or salty
and therefore bad for me).

Sometimes the bad for you things are the ones we like the best. (G)

Why am I not surprised? Expect to see orange and black in

about 3 > ML> motns, > followed by orange & brown, then red & green.

Orange and black Jell-O would be interesting.

Quite--finding black (unless home made--squid ink and gelatin?)

jello > would be the challenge. Do they make a black raspberry flavor? Hmm.....

There is a commercial black food coloring (I
hesitate to think what's in it), but one can make
a dark gray facimile by mixing equal amounts of
red, blue, and green (some sources say yellow;
some say 2/3 the amount of green) and using a lot
of that mixture.

I think I'll take a pass.

Pete or Worcestershire. Also the dillweed - the
only setting in which I like that flavor is in
garlic dill pickles.

I don't use any of that in my pickled eggs.

As I said, something to displease everyone.

But my eggs went fast, somebody must have liked them.

That's because there was no dill in them.

No, none at all.

Apple syrup (Apfelkraut)

Different, not quite applesauce or applejuice.

But very German.

Quite so.

And enjoyed by many.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)