It almost always works, so don't be concerned, but
my own condition is still too precarious for them
to be comfortable with my case. I may go abroad
for it next year if it can't be done here.

Less over-cautious surgeons there...? Or different technology available....? Or both....?

More like less in the thrall of malpractice
insurance. Same technologies I think.

Then hopefully it will work out....

It's as likely to work out overseas as here.
We may like to imagine we have a monopoly on
all that's good and progressive, but the rest
of the world is catching up, and that's not
necessarily a bad thing unless we actually
start backsliding.

The first two make sense... Bonnie needs to learn to toss it into the
freezer earlier in the process... :) I use the freezer for breaking

Her memory is not of the greatest, and as in the
other two cases, her fridge is too big for someone
living alone (except for when I'm in these places).

down Family Pack meats into usable portions, and for the meats that are Special Today and I'll not be able to use it within a day or so... plus,
of course, the things that come frozen and need to stay so until use...

As for me, I used to slice myself before most
recitals, Freud talking extra loud, but not
badly enough to cancel a performance.

Knew better than to actually disable, I guess... ;) Just the bubbling
up of the don' wanna....

On the money.

Was it iodine-based? It turns out Lilli, who
has a list of sensitivities as long as your
arm, is allergic to mercury and iodine, which
she claims gives a belated justification for her
avoidance of seafood.

I suppose there's a little bit of sense to that.... although I'm sure there are seafoods that don't have iodine or mercury issues.... :)

As all sea water has iodine issues, that's less
likely; but she does like to go swimming.

Where, presumably, she'd also get exposure....

One would think, but maybe it's only when ingested.

Next time you visit here, we'll probably still have some of the Lindt 90 bars in stock... I still enjoy eating it, but not particularly often...

World Market often has them, though, as I avoid
Bethesda now, I don't frequent that any more.
Sometimes TJ's does as well, but it's more
likely to be 80 tops (same with Ghirardelli,
which I prefer, even though it's a subsidiary).

Subsidiary of whom...?

Of Lindt. We ere talking about Lindt before,
I think.

it's just a bit too bitter after all... (I bought a box of 4 or 6 of the larger bars (8 normal size squares, I think) at BJ's (with a coupon of course).... 55 to 80 seems to be my favored range... ;)

Of course, you can use it for cooking.

If I were cooking/baking anything that called for chocolate... ;)

Well, I've been suggesting (when the subject
comes up) that Ruth avoid recipes that use
ingredients she and Steve don't like, rather than
try outlandish substitutes. I'd suggest that you
find more recipes that use unsweetened chocolate!

My standards are perhaps not so stringent,
though my expressions don't generally
include stuff like OMG.

I think I've never used that expression... and don't expect to ever....

Is there an aesthetic reason, other than
blasphemy (if no, don't answer).

Mostly the latter, although I'm also not much given to hyperbole...

Thought so, but it's a losing battle. You two
are living in a world that must make you shudder.

Interesting that to die for and to kill for are
locutions for the same thing. My explanation
for the former, which sounds irrational on the
face of it, is that it'd be something so good
that one would happily risk death as a result
of it - as if foie gras caused immediate heart
attacks on ingestion.

Probably something of the sort... or the thought of being in seventh
heaven, it's just so delicious.... :)

Perhaps, but I wouldn't know. The chances of
my being in even the first heaven, well, let's
draw a discreet veil over that.

sprinkled just enough with granulated sugar... they became the standard
by which all since have been judged by, and none have quite made it... a few have come kinda close, approaching the standard but not quite...

Not even that would be to die for or to kill for.

True.... which is why it totally surprised me when that came out of my mouth.... usually I can take them or leave them (mostly leave them)....
but even Richard was impressed with their excellence.... There are a
few things that Fu makes that are kinda in that category nowadays.... ;)

Perhaps we should reinvestigate a thread about
"best thing I ever ate," though I understand that
idea has been corrupted by the Food Network.

I was given a cronut once. It was more to die of,
rather than for. Some fashions are to kill for.

Yup.... and I've also always thought it an odd expression.... again,
hence my surprise....

Maybe the terms were formulated when there was
capital punishment, and they were thus more or
less synonymous.

... Brass players never die, they just blow away.

Glaciers never die, they just floe away.

Nice one, too... :)

The first violist in the orchestra died. What
did they do? Moved him back a stand.

---------- Recipe via Meal-Master (tm) v8.01

Title: Substitute Bisquick #3
Categories: Mix
Yield: 6 servings

5 c Flour 2 ts Salt
2 1/2 tb Baking powder, double acting 1 ts Cream of tartar
2 tb Sugar 1 c Shortening

Sift dry ingredients together. Cut in shortening with pastry blender
until
it resembles crumbs. Store in airtight container up to six weeks at room
temperature, or freeze for up to six months.

Sylvia's comments: This was just as easy to mix using a stand mixer and
worked just as well as the other two. However, since it has a lot more
ingredients and required more effort to measure than the others, I'm
dumping it from MM.

Posted on GEnie by R.BELANGER MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$
71511,2253, GT Cookbook echo moderator, net/node 004/005

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 03-15-19 09:08, Michael Loo <=-
spoke to Nancy Backus about 91 come, let us feas <=-

Perhaps we should reinvestigate a thread about
"best thing I ever ate," though I understand that
idea has been corrupted by the Food Network.

Or another old thread we could bring back: What I had for dinner
tonight.

What I had was a single serving leftover from previous night's dinner of
a chicken curry, once made from portion of a BJs rotisserie chicken.
Gail had egg salad sandwich -- which she often does when there is only a
single serving left over. Not exciting, but it tasted good for both.

How about the rest of you -- what did you have?

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

Title: Natchitoches Meat Pies
Categories: Main dish, Appetizer
Yield: 2 dozen

MMMMM--------------------------FILLING-------------------------------
1 1/2 lb Ground beef
1 1/2 lb Ground pork
1 c Chopped green onions (tops
-and bottoms)
1 tb Salt
1 ts Coarsely ground pepper
1 ts Coarsely ground red pepper
1/2 ts Cayenne pepper
1/3 c All-purpose flour

MMMMM---------------------------PASTRY--------------------------------
2 c Self-rising flour; sifted
1/3 c Shortening
3/4 c Milk
1 Egg; beaten

Combine first seven ingredients in a large Dutch oven; cook over
medium heat until meat is browned. Sift 1/3 cup flour into Dutch
oven and stir well to combine with meat mixture. Remove from heat;
let cool slightly. Drain meat mixture in colander; set aside.

Sift flour into a medium bowl; cut in shortening until mixture
resembles coarse crumbs. Add milk and egg; stir with a fork until
ingredients are moistened. Shape dough into a ball; divide into 3
parts.

Roll 1/3 of dough out on a lightly floured surface to 1/8-inch
thickness; cut dough into 5 1/2-inch circles, using a saucer as a
cutting guide. Place dough circles on a lightly greased baking sheet.
Repeat rolling and cutting procedure with remaining dough.

Place a heaping tablespoon of meat filling on one side of each pastry
round. Moisten edges of rounds with a small amount of water. Fold
pastry over to cover filling; seal edges using a fork dipped in
water. Prick pastry gently with a fork. Deep fry in hot oil (350F)
until golden brown. Drain on absorbent paper; serve warm. Yield: 26
to 28 pies.

NOTE: Freeze uncooked pies in plastic freezer bags; no need to thaw
before frying. Also, dough may be cut with a biscuit cutter and
filled with 1 teaspoon filling to make cocktail meat pies.

~Mrs. Charles E. Cloutier, Natchitoches Parish (Natchitoches)

from Foods a la Louisiane
by Louisiana Farm Bureau Women
typed by Tiffany Hall-Graham
From: Tiffany Hall-Graham Date: 03-15
Cooking Ä

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:32:53, 16 Mar 2019
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Michael Loo <=-

Perhaps we should reinvestigate a thread about
"best thing I ever ate," though I understand that
idea has been corrupted by the Food Network.

Or another old thread we could bring back: What I had for dinner
tonight.

I used to do that on occasion - especially if I had run across a recipe
that I had tried out for the first time -- usually from Elise Bauer's
"Simply Recipes" blog.

What I had was a single serving leftover from previous night's dinner
of a chicken curry, once made from portion of a BJs rotisserie chicken. Gail had egg salad sandwich -- which she often does when there is only
a single serving left over. Not exciting, but it tasted good for both.

How about the rest of you -- what did you have?

Last night I was using up a pound block of hamburg that somehow got put
in the ice box instead of the freezer. It was well thawed and still
unspoiled. So, I made this to feed my house-mate and I. Dennis will
likely eat the left-overs for his lunch today .... he sort of raved
about the result - to the point I finally said "All right already. You
like it. I get that. It's not like my name is Paul Bocuse." That got
him off digging on the search engines and not interrupting my train of
thought with overly fulsome praise.

Yeah, it was good, but no big deal .... just a variation of what I used
to do when I was a newlywed with a wife who could burn water and a limited budget. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Whatchamacallit Supper
Categories: Beef, Pasta, Cheese, Vegetables, Soups
Yield: 4 servings

5 oz Elbow macaroni from a "box
- dinner"
1 lb Ground beef
1/2 ts Garlic granules
1/2 ts Onion granules
10 3/4 oz Can cream of mushroom soup
Cheese powder packet; that
- was packaged w/the pasta
14 1/2 oz Can Red Gold diced tomatoes
- w/green chilies
Salt & pepper

Start the pasta cooking in a small pot of salted
water.

In a skillet over medium heat cook the hamburger and
break it up until all the pink is gone. Add the onion
and garlic flavourings and let simmer.

Add the condensed soup and the tomatoes w/juices,
stirring to combine. Sprinkle the "cheese" powder from
the packet over the mixture in the skillet, stirring
as you do so.

Drain the pasta, reserving a half-cup of the cooking
water. Add the pasta to the skillet. If the mixture
seems too thick add a bit of the reserved pasta water
to your liking. Taste for seasoning and add salt and
pepper as you like.

Serves two generously with leftovers.

Uncle Dirty Dave's Kitchen

MMMMM

... "Eternity is a mere moment, just long enough for a joke." -- Hermann Hesse

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Quoting Michael Loo to Nancy Backus on 03-15-19 09:08 <=-

It almost always works, so don't be concerned, but
my own condition is still too precarious for them
to be comfortable with my case. I may go abroad
for it next year if it can't be done here.

Less over-cautious surgeons there...? Or different technology available....? Or both....?

More like less in the thrall of malpractice
insurance. Same technologies I think.

Then hopefully it will work out....

It's as likely to work out overseas as here. We may
like to imagine we have a monopoly on all that's good
and progressive, but the rest of the world is catching
up, and that's not necessarily a bad thing unless we
actually start backsliding.

Actually from some things I've learned, there are places where medicine
is at least as modern as here... and much less costly, even when the
travel is counted into the cost....

The first two make sense... Bonnie needs to learn to toss it into the freezer earlier in the process... :) I use the freezer for breaking
down Family Pack meats into usable portions, and for the meats that are Special Today and I'll not be able to use it within a day or so... plus,
of course, the things that come frozen and need to stay so until use...

Her memory is not of the greatest, and as in the
other two cases, her fridge is too big for someone
living alone (except for when I'm in these places).

So she thinks she has the room.... Still would pay her to utilize the
freezer sooner.... ;)

As for me, I used to slice myself before most
recitals, Freud talking extra loud, but not
badly enough to cancel a performance.

Knew better than to actually disable, I guess... ;) Just the bubbling
up of the don' wanna....

On the money.

Figured.

Was it iodine-based? It turns out Lilli, who
has a list of sensitivities as long as your
arm, is allergic to mercury and iodine, which
she claims gives a belated justification for her
avoidance of seafood.

I suppose there's a little bit of sense to that.... although I'm sure there are seafoods that don't have iodine or mercury issues.... :)

As all sea water has iodine issues, that's less
likely; but she does like to go swimming.

Where, presumably, she'd also get exposure....

One would think, but maybe it's only when ingested.

Even though I don't intentionally let my head go under water, I end up ingesting at least some water when I go swimming.... but perhaps not
enough to say so....

Next time you visit here, we'll probably still have some of the Lindt 90 bars in stock... I still enjoy eating it, but not particularly often...

World Market often has them, though, as I avoid
Bethesda now, I don't frequent that any more.
Sometimes TJ's does as well, but it's more
likely to be 80 tops (same with Ghirardelli,
which I prefer, even though it's a subsidiary).

Subsidiary of whom...?

Of Lindt. We were talking about Lindt before,
I think.

Yes we were, but I wasn't sure that was the connection...

it's just a bit too bitter after all... (I bought a box of 4 or 6 of the larger bars (8 normal size squares, I think) at BJ's (with a coupon of course).... 55 to 80 seems to be my favored range... ;)

Of course, you can use it for cooking.

If I were cooking/baking anything that called for chocolate... ;)

Well, I've been suggesting (when the subject
comes up) that Ruth avoid recipes that use
ingredients she and Steve don't like, rather than
try outlandish substitutes. I'd suggest that you
find more recipes that use unsweetened chocolate!

I'm afraid they'd tend to be outlandish recipes... especially as I'm
rarely using recipes for my simple cooking... :)

My standards are perhaps not so stringent,
though my expressions don't generally
include stuff like OMG.

I think I've never used that expression... and don't expect to ever....

Is there an aesthetic reason, other than
blasphemy (if no, don't answer).

Mostly the latter, although I'm also not much given to hyperbole...

Thought so, but it's a losing battle. You two
are living in a world that must make you shudder.

One can learn to somewhat ignore what others do, while not doing it
one's self....

Interesting that to die for and to kill for are
locutions for the same thing. My explanation
for the former, which sounds irrational on the
face of it, is that it'd be something so good
that one would happily risk death as a result
of it - as if foie gras caused immediate heart
attacks on ingestion.

Probably something of the sort... or the thought of being in seventh
heaven, it's just so delicious.... :)

Perhaps, but I wouldn't know. The chances of
my being in even the first heaven, well, let's
draw a discreet veil over that.

Well.... seventh heaven is somewhat a hyperbolism on the same order of
OMG and the like....

I was given a cronut once. It was more to die of,
rather than for. Some fashions are to kill for.

Yup.... and I've also always thought it an odd expression.... again,
hence my surprise....

Maybe the terms were formulated when there was
capital punishment, and they were thus more or
less synonymous.

Now that's a thought....

... Brass players never die, they just blow away.

Glaciers never die, they just floe away.

Nice one, too... :)

The first violist in the orchestra died. What
did they do? Moved him back a stand.

Ah, violist jokes.... Are you the only violist in the echo....? ;)

ttyl neb

... Don't wreck a sublime chocolate experience by feeling guilty.

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* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Dale Shipp to Michael Loo on 03-16-19 01:25 <=-

Or another old thread we could bring back: What I had for dinner
tonight.

How about the rest of you -- what did you have?

Last night, we had a box of Michel Angelo's chicken piccata, nuked...
and with it, split a veggie bowl from Wegmans (butternut squash, spinach
and craisins)....

Today, I had lunch with a friend at Fu's... so no dinner needed....
Richard made do with eating at Wendy's... I had the sushi and sashimi combo.... an eel avocado roll; salmon, tuna, butterfish and tamago (egg) sashimi; 1 eel nigiri sushi and 2 spicy scallops sushi... with, of
course the usual miso soup and salad with Fu's dressing for starters...
My friend had her usual shrimp tempura bento box... :)

ttyl neb

... Friendliest thing in the whole world: A wet dog.

___ Blue Wave/QWK v2.20
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* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)