What will be gracing your table for dinner tonight?
It's cold and we have snow, and we've reached our predicted
high of 27°F and my wind chimes tell me it's been breezy all
day. Thank goodness for a well stocked upright freezer.
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here. One will be consumed
Thursday night with some other potato dish. A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp. That will be topped with melted
cheese.
What will be gracing your table for dinner tonight?
It's cold and we have snow, and we've reached our predicted
high of 27°F and my wind chimes tell me it's been breezy all
day. Thank goodness for a well stocked upright freezer.
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here. One will be consumed
Thursday night with some other potato dish. A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp. That will be topped with melted
cheese.
What will be gracing your table for dinner tonight?
It's cold and we have snow, and we've reached our predicted
high of 27°F and my wind chimes tell me it's been breezy all
day. Thank goodness for a well stocked upright freezer.
What will be gracing your table for dinner tonight?
It's cold and we have snow, and we've reached our predicted
high of 27°F and my wind chimes tell me it's been breezy all
day. Thank goodness for a well stocked upright freezer.
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here. One will be consumed
Thursday night with some other potato dish. A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp. That will be topped with melted
cheese.
On 2/19/2025 10:05 PM, ItsJoanNotJoAnn wrote:
What will be gracing your table for dinner tonight?
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here. One will be consumed
Thursday night with some other potato dish. A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp. That will be topped with melted
cheese.
Here, it's sous vide lamb, mashed potatoes, cabbage.
On 2/19/2025 5:05 PM, ItsJoanNotJoAnn wrote:
What will be gracing your table for dinner tonight?A well stocked freezer is a good thing to have, especially when it's a
It's cold and we have snow, and we've reached our predicted
high of 27°F and my wind chimes tell me it's been breezy all
day. Thank goodness for a well stocked upright freezer.
PITA to try to drive in that mess.
It's gotten chilly here again. Just drizzly and temps are in the 40's.
I don't plan to rattle any pots & pans. Just a couple of slices of
peanut butter toast will suffice. I took a container of the 15 bean
soup to work and heated it up with a wedge of cornbread for lunch so I
don't need much for dinner.
Jill
On 2025-02-19, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
What will be gracing your table for dinner tonight?
Salad with chicken on it. Dressed with lemon juice and pistachio oil.
It's cold and we have snow, and we've reached our predicted
high of 27°F and my wind chimes tell me it's been breezy all
day. Thank goodness for a well stocked upright freezer.
It's about 17 F here. It was a little nippy when I took the trash
out in a flannel shirt and sweatpants.
On 2025-02-19 5:51 p.m., S Viemeister wrote:
On 2/19/2025 10:05 PM, ItsJoanNotJoAnn wrote:
What will be gracing your table for dinner tonight?
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here. One will be consumed
Thursday night with some other potato dish. A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp. That will be topped with melted
cheese.
Here, it's sous vide lamb, mashed potatoes, cabbage.
I hope that works. There is a local restaurant we have been to a few
times. My wife ordered a sous vide lamb shank and was disappointed in
it. For some reason she tried it a second time and was once again disappointed.
On 2025-02-19 5:51 p.m., S Viemeister wrote:
On 2/19/2025 10:05 PM, ItsJoanNotJoAnn wrote:
What will be gracing your table for dinner tonight?
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here. One will be consumed
Thursday night with some other potato dish. A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp. That will be topped with melted
cheese.
Here, it's sous vide lamb, mashed potatoes, cabbage.
I hope that works. There is a local restaurant we have been to a few
times. My wife ordered a sous vide lamb shank and was disappointed in
it. For some reason she tried it a second time and was once again disappointed.
On 2025-02-19 5:51 p.m., S Viemeister wrote:
On 2/19/2025 10:05 PM, ItsJoanNotJoAnn wrote:
What will be gracing your table for dinner tonight?
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here. One will be consumed
Thursday night with some other potato dish. A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp. That will be topped with melted
cheese.
Here, it's sous vide lamb, mashed potatoes, cabbage.
I hope that works. There is a local restaurant we have been to a few
times. My wife ordered a sous vide lamb shank and was disappointed in
it. For some reason she tried it a second time and was once again disappointed.
On 2/19/2025 11:29 PM, Dave Smith wrote:
On 2025-02-19 5:51 p.m., S Viemeister wrote:The lamb, a boneless leg, was delicious. ]
On 2/19/2025 10:05 PM, ItsJoanNotJoAnn wrote:
What will be gracing your table for dinner tonight?
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here. One will be consumed
Thursday night with some other potato dish. A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp. That will be topped with melted
cheese.
Here, it's sous vide lamb, mashed potatoes, cabbage.
I hope that works. There is a local restaurant we have been to a few
times. My wife ordered a sous vide lamb shank and was disappointed in
it. For some reason she tried it a second time and was once again
disappointed.
I had seasoned it and vacuum-packed it early yesterday, and put it in
the sous vide thing this morning. When it was done, I snipped a corner
of the bag, and drained the juices into a pan for gravy, then reverse
seared the meat.
Tender and tasty.
On 2/19/2025 6:29 PM, Dave Smith wrote:
On 2025-02-19 5:51 p.m., S Viemeister wrote:Sheila didn't mention lamb shanks; maybe she means a rack of lamb.
On 2/19/2025 10:05 PM, ItsJoanNotJoAnn wrote:
What will be gracing your table for dinner tonight?
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here. One will be consumed
Thursday night with some other potato dish. A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp. That will be topped with melted
cheese.
Here, it's sous vide lamb, mashed potatoes, cabbage.
I hope that works. There is a local restaurant we have been to a few
times. My wife ordered a sous vide lamb shank and was disappointed in
it. For some reason she tried it a second time and was once again
disappointed.
She'll clarify if she reads this. I work across the hall from a guy
whose wife cooks a rack of lamb sous vide and he says it turns out perfectly. Not overcooked, no more than medium rare and very tasty.
Funny, among the various people renting offices in the building where I
work, we do a lot of talking about food. :)
On 2/19/2025 6:29 PM, Dave Smith wrote:
On 2025-02-19 5:51 p.m., S Viemeister wrote:Sheila didn't mention lamb shanks; maybe she means a rack of lamb.
On 2/19/2025 10:05 PM, ItsJoanNotJoAnn wrote:
What will be gracing your table for dinner tonight?
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here. One will be consumed
Thursday night with some other potato dish. A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp. That will be topped with melted
cheese.
Here, it's sous vide lamb, mashed potatoes, cabbage.
I hope that works. There is a local restaurant we have been to a few
times. My wife ordered a sous vide lamb shank and was disappointed in
it. For some reason she tried it a second time and was once again
disappointed.
She'll clarify if she reads this. I work across the hall from a guy
whose wife cooks a rack of lamb sous vide and he says it turns out perfectly. Not overcooked, no more than medium rare and very tasty.
Funny, among the various people renting offices in the building where I
work, we do a lot of talking about food. :)
Jill
A sous vide leg sounds interesting. We tend to have a hard time getting then right. They are often either over cooked or under cooked. If it is
under cooked we work on the outer pieces that are more done and than use
the under cooked part to make curry and figure it will be cooked through
in the braising liquid. If it is overcooked we keep the outside stuff
and aim for the less cooked inside meat. The over cooked stuff will be tenderized with the low and slow braising. It would be nice to get it
right the first time.
On 2025-02-19 7:33 p.m., Jill McQuown wrote:
On 2/19/2025 6:29 PM, Dave Smith wrote:
On 2025-02-19 5:51 p.m., S Viemeister wrote:Sheila didn't mention lamb shanks; maybe she means a rack of lamb.
On 2/19/2025 10:05 PM, ItsJoanNotJoAnn wrote:
What will be gracing your table for dinner tonight?
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here. One will be consumed
Thursday night with some other potato dish. A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp. That will be topped with melted
cheese.
Here, it's sous vide lamb, mashed potatoes, cabbage.
I hope that works. There is a local restaurant we have been to a few
times. My wife ordered a sous vide lamb shank and was disappointed in
it. For some reason she tried it a second time and was once again
disappointed.
She'll clarify if she reads this. I work across the hall from a guy
whose wife cooks a rack of lamb sous vide and he says it turns out
perfectly. Not overcooked, no more than medium rare and very tasty.
Right. She just said lamb. My wife's experience in the restaurant was
with shanks, a cut that is usually braised.
Funny, among the various people renting offices in the building where
I work, we do a lot of talking about food. :)
A sous vide leg sounds interesting. We tend to have a hard time getting then right. They are often either over cooked or under cooked. If it is
under cooked we work on the outer pieces that are more done and than use
the under cooked part to make curry and figure it will be cooked through
in the braising liquid. If it is overcooked we keep the outside stuff
and aim for the less cooked inside meat. The over cooked stuff will be tenderized with the low and slow braising. It would be nice to get it
right the first time.
On 2/19/2025 11:29 PM, Dave Smith wrote:
On 2025-02-19 5:51 p.m., S Viemeister wrote:The lamb, a boneless leg, was delicious. ]
On 2/19/2025 10:05 PM, ItsJoanNotJoAnn wrote:
What will be gracing your table for dinner tonight?
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here. One will be consumed
Thursday night with some other potato dish. A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp. That will be topped with melted
cheese.
Here, it's sous vide lamb, mashed potatoes, cabbage.
I hope that works. There is a local restaurant we have been to a few
times. My wife ordered a sous vide lamb shank and was disappointed in
it. For some reason she tried it a second time and was once again
disappointed.
I had seasoned it and vacuum-packed it early yesterday, and put it in
the sous vide thing this morning. When it was done, I snipped a corner
of the bag, and drained the juices into a pan for gravy, then reverse
seared the meat.
Tender and tasty.
That's what I like about sous vide - set the temperature you want, and
that's exactly the degree of doneness that you get.
On 2/19/2025 11:29 PM, Dave Smith wrote:
On 2025-02-19 5:51 p.m., S Viemeister wrote:The lamb, a boneless leg, was delicious. ]
On 2/19/2025 10:05 PM, ItsJoanNotJoAnn wrote:
What will be gracing your table for dinner tonight?
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here. One will be consumed
Thursday night with some other potato dish. A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp. That will be topped with melted
cheese.
Here, it's sous vide lamb, mashed potatoes, cabbage.
I hope that works. There is a local restaurant we have been to a few
times. My wife ordered a sous vide lamb shank and was disappointed in
it. For some reason she tried it a second time and was once again
disappointed.
What will be gracing your table for dinner tonight?
It's cold and we have snow, and we've reached our predicted
high of 27°F and my wind chimes tell me it's been breezy all
day. Thank goodness for a well stocked upright freezer.
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here. One will be consumed
Thursday night with some other potato dish. A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp. That will be topped with melted
cheese.
A sous vide leg sounds interesting. We tend to have a hard time getting
then right. They are often either over cooked or under cooked. If it is
under cooked we work on the outer pieces that are more done and than use
the under cooked part to make curry and figure it will be cooked through
in the braising liquid. If it is overcooked we keep the outside stuff
and aim for the less cooked inside meat. The over cooked stuff will be tenderized with the low and slow braising. It would be nice to get it
right the first time.
On 2025-02-19 5:51 p.m., S Viemeister wrote:
On 2/19/2025 10:05 PM, ItsJoanNotJoAnn wrote:
What will be gracing your table for dinner tonight?
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here. One will be consumed
Thursday night with some other potato dish. A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp. That will be topped with melted
cheese.
Here, it's sous vide lamb, mashed potatoes, cabbage.
I hope that works. There is a local restaurant we have been to a few
times. My wife ordered a sous vide lamb shank and was disappointed in
it. For some reason she tried it a second time and was once again disappointed.
I hope that works. There is a local restaurant we have been to a few
times. My wife ordered a sous vide lamb shank and was disappointed in
it. For some reason she tried it a second time and was once again disappointed.
Dave Smith wrote:
I hope that works. There is a local restaurant we have been to a fewCan't say much for her taste, after all she married
times. My wife ordered a sous vide lamb shank and was disappointed in
it. For some reason she tried it a second time and was once again
disappointed.
a pompous windbag.
On 2/20/2025 12:41 AM, Dave Smith wrote:
That's what I like about sous vide - set the temperature you want, and
A sous vide leg sounds interesting. We tend to have a hard time getting
then right. They are often either over cooked or under cooked. If it is
under cooked we work on the outer pieces that are more done and than use
the under cooked part to make curry and figure it will be cooked through
in the braising liquid. If it is overcooked we keep the outside stuff
and aim for the less cooked inside meat. The over cooked stuff will be
tenderized with the low and slow braising. It would be nice to get it
right the first time.
that's exactly the degree of doneness that you get.
Cindy Hamilton wrote:
On 2025-02-19, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
What will be gracing your table for dinner tonight?
Salad with chicken on it. Dressed with lemon juice and pistachio oil.
It's cold and we have snow, and we've reached our predicted
high of 27°F and my wind chimes tell me it's been breezy all
day. Thank goodness for a well stocked upright freezer.
It's about 17 F here. It was a little nippy when I took the trash
out in a flannel shirt and sweatpants.
Heh, you need to buy yourself a bikini for those warm days when it's
above zero.
What will be gracing your table for dinner tonight?
It's cold and we have snow, and we've reached our predicted
high of 27°F and my wind chimes tell me it's been breezy all
day. Thank goodness for a well stocked upright freezer.
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here. One will be consumed
Thursday night with some other potato dish. A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp. That will be topped with melted
cheese.
On Wed, 19 Feb 2025 23:29:13 +0000, Dave Smith wrote:
I hope that works. There is a local restaurant we have been to a few
times. My wife ordered a sous vide lamb shank and was disappointed in
it. For some reason she tried it a second time and was once again
disappointed.
My kids got lamb shank at a restaurant that my daughter's ex manages.
That's pretty strange because I've never seen them eat lamb before. The
shank was served on polenta with a wonderful demi-glace. The even
stranger part was that it was quite good.
https://photos.app.goo.gl/PFR8U4ne7iS2bxbJ6
and personally i find the whole idea of wrapping something
in plastic and cooking it in plastic is not something for me as
i don't like the taste of plastic.
What will be gracing your table for dinner tonight?
It's cold and we have snow, and we've reached our predicted
high of 27°F and my wind chimes tell me it's been breezy all
day. Thank goodness for a well stocked upright freezer.
Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here. One will be consumed
Thursday night with some other potato dish. A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp. That will be topped with melted
cheese.
ItsJoanNotJoAnn wrote:
What will be gracing your table for dinner tonight?
chili from the freezer.
It's cold and we have snow, and we've reached our predicted
high of 27°F and my wind chimes tell me it's been breezy all
day. Thank goodness for a well stocked upright freezer.
yes. :)
it was a rotten time to have the furnace need replacing
but we'd never use in the summer to know.
it turned out ok in the end and we got through it and
then the other night we lost water pressure so it took us
a few days to get that dealt with - luckily it was not as
bad as it could have been and we're back to somewhat normal
now (or as normal as it gets :) )...
A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp. That will be topped with melted
cheese.
tender crisp? intesting choice of words. not sure i
would be able to apply that to frozen broc.
songbird
On Thu, 20 Feb 2025 3:55:11 +0000, songbird wrote:
ItsJoanNotJoAnn wrote:That's always a good choice on cold winter days.
What will be gracing your table for dinner tonight?
 chili from the freezer.
Beef stew or some sort of soup.
On 2025-02-20, songbird <songbird@anthive.com> wrote:
and personally i find the whole idea of wrapping something
in plastic and cooking it in plastic is not something for me as
i don't like the taste of plastic.
i've been working (mostly) in the plastics industry since the
early 1990s. working in an industry which melts pelletized
plastic to squirt it in molds made an immediate impact on my
desire to ingest the stuff. i haven't cooked or reheated in
plastic since then, and i've even been having qualms lately
about freezing in it.
i'll tell ya what though, the gasses released from overheated
delrin / nylon give you one helluva a buzz. :)
i've been working (mostly) in the plastics industry since the
early 1990s.
working in an industry which melts pelletized
plastic to squirt it in molds made an immediate impact on my
desire to ingest the stuff. i haven't cooked or reheated in
plastic since then, and i've even been having qualms lately
about freezing in it.
i'll tell ya what though, the gasses released from overheated
delrin / nylon give you one helluva a buzz. :)
For lunch I had an improvised chicken softshell taco. It was a kind of
asian fusion style with chicken, onion, cucumber, white crispy cabbage
and
Sriracha sauce. It was excellent!
On Thu, 20 Feb 2025 14:46:36 +0000, fos@sdf.org wrote:
On 2025-02-20, songbird <songbird@anthive.com> wrote:
 and personally i find the whole idea of wrapping something
in plastic and cooking it in plastic is not something for me as
i don't like the taste of plastic.
i've been working (mostly) in the plastics industry since the
early 1990s. working in an industry which melts pelletized
plastic to squirt it in molds made an immediate impact on my
desire to ingest the stuff. i haven't cooked or reheated in
plastic since then, and i've even been having qualms lately
about freezing in it.
i'll tell ya what though, the gasses released from overheated
delrin / nylon give you one helluva a buzz. :)
I love expanding foam.
https://www.youtube.com/shorts/OFMTVsPjLo8
On 2025-02-19, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
What will be gracing your table for dinner tonight?
Speaking of pork chops, I have two that are Musgovian. I just fried them
and diced them. We're going to have them in Sapporo ramen. We'll see.
I'm starting to really get into this ramen stuff. So easy!
What will be gracing your table for dinner tonight?
On 2/20/2025 1:29 PM, dsi1 wrote:
On Thu, 20 Feb 2025 14:46:36 +0000, fos@sdf.org wrote:
On 2025-02-20, songbird <songbird@anthive.com> wrote:
 and personally i find the whole idea of wrapping something
in plastic and cooking it in plastic is not something for me as
i don't like the taste of plastic.
i've been working (mostly) in the plastics industry since the
early 1990s. working in an industry which melts pelletized
plastic to squirt it in molds made an immediate impact on my
desire to ingest the stuff. i haven't cooked or reheated in
plastic since then, and i've even been having qualms lately
about freezing in it.
i'll tell ya what though, the gasses released from overheated
delrin / nylon give you one helluva a buzz. :)
I love expanding foam.
https://www.youtube.com/shorts/OFMTVsPjLo8
My last 45 working years was in the expandable polystyrene business. Packaging, insulation, building products. I liked the varied industries of our customers.
My last 45 working years was in the expandable polystyrene business. Packaging, insulation, building products. I liked the varied industries
of our customers.
ItsJoanNotJoAnn wrote:
On Thu, 20 Feb 2025 3:55:11 +0000, songbird wrote:
ItsJoanNotJoAnn wrote:That's always a good choice on cold winter days.
What will be gracing your table for dinner tonight?
 chili from the freezer.
Beef stew or some sort of soup.
UGH! Been there and done that and like you said, never
It's cold and we have snow, and we've reached our predicted
high of 27°F and my wind chimes tell me it's been breezy all
day. Thank goodness for a well stocked upright freezer.
 yes. :)
 it was a rotten time to have the furnace need replacing
but we'd never use in the summer to know.
know it needs replacing in the summer months as it's not
used in warm weather.
I've not lost water pressure but have had water heaters go
 it turned out ok in the end and we got through it and
then the other night we lost water pressure so it took us
a few days to get that dealt with - luckily it was not as
bad as it could have been and we're back to somewhat normal
now (or as normal as it gets :) )...
on permanent vacation necessitating a replacement.
Yes, it's cooked but not cooked to mush as many people do
A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp. That will be topped with melted
cheese.
 tender crisp? intesting choice of words. not sure i
would be able to apply that to frozen broc.
 songbird
when cooking broccoli. It's not raw, but a bit of resistance
when picked up with a fork. It has a bit of chew and not
the consistency of baby food.
Also known as "al dente" by fashionable wops, dagos, and New Yorkers.
Probably da hawayans also have a word for half-assed cooked vittles.
Basically, it's at least half cooked, but no more than 3/4 cooked.
On Thu, 20 Feb 2025 3:55:11 +0000, songbird wrote:
ItsJoanNotJoAnn wrote:That's always a good choice on cold winter days.
What will be gracing your table for dinner tonight?
chili from the freezer.
Beef stew or some sort of soup.
UGH! Been there and done that and like you said, never
It's cold and we have snow, and we've reached our predicted
high of 27°F and my wind chimes tell me it's been breezy all
day. Thank goodness for a well stocked upright freezer.
yes. :)
it was a rotten time to have the furnace need replacing
but we'd never use in the summer to know.
know it needs replacing in the summer months as it's not
used in warm weather.
I've not lost water pressure but have had water heaters go
it turned out ok in the end and we got through it and
then the other night we lost water pressure so it took us
a few days to get that dealt with - luckily it was not as
bad as it could have been and we're back to somewhat normal
now (or as normal as it gets :) )...
on permanent vacation necessitating a replacement.
Yes, it's cooked but not cooked to mush as many people do
A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp. That will be topped with melted
cheese.
tender crisp? intesting choice of words. not sure i
would be able to apply that to frozen broc.
songbird
when cooking broccoli. It's not raw, but a bit of resistance
when picked up with a fork. It has a bit of chew and not
the consistency of baby food.
On 2/20/2025 1:29 PM, dsi1 wrote:
On Thu, 20 Feb 2025 14:46:36 +0000, fos@sdf.org wrote:
On 2025-02-20, songbird <songbird@anthive.com> wrote:
 and personally i find the whole idea of wrapping something
in plastic and cooking it in plastic is not something for me as
i don't like the taste of plastic.
i've been working (mostly) in the plastics industry since the
early 1990s. working in an industry which melts pelletized
plastic to squirt it in molds made an immediate impact on my
desire to ingest the stuff. i haven't cooked or reheated in
plastic since then, and i've even been having qualms lately
about freezing in it.
i'll tell ya what though, the gasses released from overheated
delrin / nylon give you one helluva a buzz. :)
I love expanding foam.
https://www.youtube.com/shorts/OFMTVsPjLo8
My last 45 working years was in the expandable polystyrene business. Packaging, insulation, building products. I liked the varied industries
of our customers.
On 2025-02-20, Ed P <esp@snet.n> wrote:
My last 45 working years was in the expandable polystyrene business.
Packaging, insulation, building products. I liked the varied industries
of our customers.
You made Styrofoam! So far, I haven't given any "greenies" your current location. You owe me.
OTOH, I spent seven years destroying the ozone layer with CFCs. We're
even.
Lucky for you!
ItsJoanNotJoAnn wrote:
On Thu, 20 Feb 2025 3:55:11 +0000, songbird wrote:
ItsJoanNotJoAnn wrote:That's always a good choice on cold winter days.
What will be gracing your table for dinner tonight?
 chili from the freezer.
Beef stew or some sort of soup.
UGH! Been there and done that and like you said, never
It's cold and we have snow, and we've reached our predicted
high of 27°F and my wind chimes tell me it's been breezy all
day. Thank goodness for a well stocked upright freezer.
 yes. :)
 it was a rotten time to have the furnace need replacing
but we'd never use in the summer to know.
know it needs replacing in the summer months as it's not
used in warm weather.
I've not lost water pressure but have had water heaters go
 it turned out ok in the end and we got through it and
then the other night we lost water pressure so it took us
a few days to get that dealt with - luckily it was not as
bad as it could have been and we're back to somewhat normal
now (or as normal as it gets :) )...
on permanent vacation necessitating a replacement.
Yes, it's cooked but not cooked to mush as many people do
A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp. That will be topped with melted
cheese.
 tender crisp? intesting choice of words. not sure i
would be able to apply that to frozen broc.
 songbird
when cooking broccoli. It's not raw, but a bit of resistance
when picked up with a fork. It has a bit of chew and not
the consistency of baby food.
Also known as "al dente" by fashionable wops, dagos, and New Yorkers.
Ed P wrote:
On 2/20/2025 7:03 PM, Leonard Blaisdell wrote:
On 2025-02-20, Ed P <esp@snet.n> wrote:Expandable polystyrene (EPS) is often called Styrofoam but it is not.
My last 45 working years was in the expandable polystyrene business.
Packaging, insulation, building products. I liked the varied industries >>>> of our customers.
You made Styrofoam! So far, I haven't given any "greenies" your current
location. You owe me.
OTOH, I spent seven years destroying the ozone layer with CFCs. We're
even.
Lucky for you!
No CFCs and it is 100% recyclable. We took in all the used product we
could get.
Some of our biggest products were ICFs, Insulated Concrete Forms.
One of our customers https://integraspec.com/
Styrofoam is a trademark for extruded polystyrene.
You'll have to stop by and see what this stuff is. It's blue and while
you can see the cells of a styrofoam cup, this is 'homogenized?'
I admit I was speaking loosely when I said 'styrofoam.'Â My mother makes
fun of me for speaking loosely.
On Thu, 20 Feb 2025 3:55:11 +0000, songbird wrote:...
...A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp. That will be topped with melted
cheese.
tender crisp? intesting choice of words. not sure i
would be able to apply that to frozen broc.
Yes, it's cooked but not cooked to mush as many people do
when cooking broccoli. It's not raw, but a bit of resistance
when picked up with a fork. It has a bit of chew and not
the consistency of baby food.
ItsJoanNotJoAnn wrote:
On Thu, 20 Feb 2025 3:55:11 +0000, songbird wrote:...
...A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp. That will be topped with melted
cheese.
tender crisp? intesting choice of words. not sure i
would be able to apply that to frozen broc.
Yes, it's cooked but not cooked to mush as many people do
when cooking broccoli. It's not raw, but a bit of resistance
when picked up with a fork. It has a bit of chew and not
the consistency of baby food.
to me that would be from frozen to just warmed up otherwise
mushy. i would rather eat it raw, but can eat it even if
mushed, often it comes that way in soups.
songbird
When I think of overcooked watery spaghetti I think of cafeteria fare,
and I attribute it to poverty.
On Fri, 21 Feb 2025 6:52:17 +0000, Tahitian pearl wrote:
When I think of overcooked watery spaghetti I think of cafeteria fare,
and I attribute it to poverty.
Al dente is boring. The Hawaiians like to boil their macaroni all to
hell to make Mac salad.
On 2/20/2025 1:29 PM, dsi1 wrote:
On Thu, 20 Feb 2025 14:46:36 +0000, fos@sdf.org wrote:
On 2025-02-20, songbird <songbird@anthive.com> wrote:
 and personally i find the whole idea of wrapping something
in plastic and cooking it in plastic is not something for me as
i don't like the taste of plastic.
i've been working (mostly) in the plastics industry since the
early 1990s. working in an industry which melts pelletized
plastic to squirt it in molds made an immediate impact on my
desire to ingest the stuff. i haven't cooked or reheated in
plastic since then, and i've even been having qualms lately
about freezing in it.
i'll tell ya what though, the gasses released from overheated
delrin / nylon give you one helluva a buzz. :)
I love expanding foam.
https://www.youtube.com/shorts/OFMTVsPjLo8
My last 45 working years was in the expandable polystyrene business. Packaging, insulation, building products. I liked the varied industries
of our customers.
On 2025-02-20, Ed P <esp@snet.n> wrote:
My last 45 working years was in the expandable polystyrene business.
Packaging, insulation, building products. I liked the varied industries
of our customers.
molds for me. styrofoam plates, egg cartons, flip top takeout
boxes, etc. same company is now doing them from recyclable
materials too.
ItsJoanNotJoAnn wrote:
....
On Thu, 20 Feb 2025 3:55:11 +0000, songbird wrote:
....A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp. That will be topped with melted
cheese.
tender crisp? intesting choice of words. not sure i
would be able to apply that to frozen broc.
Yes, it's cooked but not cooked to mush as many people do
when cooking broccoli. It's not raw, but a bit of resistance
when picked up with a fork. It has a bit of chew and not
the consistency of baby food.
to me that would be from frozen to just warmed up otherwise
mushy. i would rather eat it raw, but can eat it even if
mushed, often it comes that way in soups.
songbird
Dave Smith wrote:
...
A sous vide leg sounds interesting. We tend to have a hard time
getting then right. They are often either over cooked or under
cooked. If it is under cooked we work on the outer pieces that are
more done and than use the under cooked part to make curry and
figure it will be cooked through in the braising liquid. If it is overcooked we keep the outside stuff and aim for the less cooked
inside meat. The over cooked stuff will be tenderized with the low
and slow braising. It would be nice to get it right the first time.
i sure don't have all these complicated not done or overdone
issues with a low and slow simmer after browning when i make
lamb stew. the meat is always done and tender.
and personally i find the whole idea of wrapping something
in plastic and cooking it in plastic is not something for me as
i don't like the taste of plastic.
songbird
I'm with you. I m not perect but I try hard to reduce the plastics in
my life or make them reusable (zip locks, vacuum seal bags cut a bit
long can get 2-3 more lives).
I have no need for sous vid gear here. I don't seem to eat the things
others need one for.
Carol wrote:
...don't like the taste of plastic...
I'm with you. I m not perect but I try hard to reduce the plastics in
my life or make them reusable (zip locks, vacuum seal bags cut a bit
long can get 2-3 more lives).
I have no need for sous vid gear here. I don't seem to eat the things
others need one for.
i also like to keep things simple and avoid yet more
gadgets. for every gadget added that eventually means
gadget breaks or needs work. i work enough already.
more junk doesn't make me happy.
songbird wrote:
Dave Smith wrote:
...
A sous vide leg sounds interesting. We tend to have a hard time
getting then right. They are often either over cooked or under
cooked. If it is under cooked we work on the outer pieces that are
more done and than use the under cooked part to make curry and
figure it will be cooked through in the braising liquid. If it is
overcooked we keep the outside stuff and aim for the less cooked
inside meat. The over cooked stuff will be tenderized with the low
and slow braising. It would be nice to get it right the first time.
i sure don't have all these complicated not done or overdone
issues with a low and slow simmer after browning when i make
lamb stew. the meat is always done and tender.
and personally i find the whole idea of wrapping something
in plastic and cooking it in plastic is not something for me as
i don't like the taste of plastic.
songbird
I'm with you. I m not perect but I try hard to reduce the plastics in
my life or make them reusable (zip locks, vacuum seal bags cut a bit
long can get 2-3 more lives).
Carol wrote:
...don't like the taste of plastic...
I'm with you. I m not perect but I try hard to reduce the plastics in
my life or make them reusable (zip locks, vacuum seal bags cut a bit
long can get 2-3 more lives).
I have no need for sous vid gear here. I don't seem to eat the things
others need one for.
i also like to keep things simple and avoid yet more
gadgets. for every gadget added that eventually means
gadget breaks or needs work. i work enough already.
more junk doesn't make me happy.
songbird
A sous vide leg sounds interesting. We tend to have a hard time getting then right. They are often either over cooked or under cooked. If it is
under cooked we work on the outer pieces that are more done and than use
the under cooked part to make curry and figure it will be cooked through
in the braising liquid. If it is overcooked we keep the outside stuff
and aim for the less cooked inside meat. The over cooked stuff will be tenderized with the low and slow braising. It would be nice to get it
right the first time.
On 2/19/2025 7:41 PM, Dave Smith wrote:
A sous vide leg sounds interesting. We tend to have a hard time
getting then right. They are often either over cooked or under cooked.
If it is under cooked we work on the outer pieces that are more done
and than use the under cooked part to make curry and figure it will be
cooked through in the braising liquid. If it is overcooked we keep
the outside stuff and aim for the less cooked inside meat. The over
cooked stuff will be tenderized with the low and slow braising. It
would be nice to get it right the first time.
Just for grins I looked up sous vide circulators and found this list of
ones reviewed by Food & Wine:
https://www.foodandwine.com/best-sous-vide-7099375
Apparently these devices not only circulate the water but also maintain
a very specific temperature so things are not over or under cooked.
On 2025-02-23 8:59 a.m., Jill McQuown wrote:
On 2/19/2025 7:41 PM, Dave Smith wrote:I gather they are like glorified aquarium heaters. I don't know how
A sous vide leg sounds interesting. We tend to have a hard time
getting then right. They are often either over cooked or under cooked.
If it is under cooked we work on the outer pieces that are more done
and than use the under cooked part to make curry and figure it will be
cooked through in the braising liquid. If it is overcooked we keep
the outside stuff and aim for the less cooked inside meat. The over
cooked stuff will be tenderized with the low and slow braising. It
would be nice to get it right the first time.
Just for grins I looked up sous vide circulators and found this list of
ones reviewed by Food & Wine:
https://www.foodandwine.com/best-sous-vide-7099375
Apparently these devices not only circulate the water but also maintain
a very specific temperature so things are not over or under cooked.
precisely they control the heat.
I don't see a couple degrees one way or
another being a problem. The product will only heat to the temperature
of the water.
On 2/19/2025 7:41 PM, Dave Smith wrote:
A sous vide leg sounds interesting. We tend to have a hard time
getting then right. They are often either over cooked or under cooked.
If it is under cooked we work on the outer pieces that are more done
and than use the under cooked part to make curry and figure it will be
cooked through in the braising liquid. If it is overcooked we keep
the outside stuff and aim for the less cooked inside meat. The over
cooked stuff will be tenderized with the low and slow braising. It
would be nice to get it right the first time.
Just for grins I looked up sous vide circulators and found this list of
ones reviewed by Food & Wine:
https://www.foodandwine.com/best-sous-vide-7099375
Apparently these devices not only circulate the water but also maintain
a very specific temperature so things are not over or under cooked.
Jill
On 2025-02-23, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2025-02-23 8:59 a.m., Jill McQuown wrote:
On 2/19/2025 7:41 PM, Dave Smith wrote:I gather they are like glorified aquarium heaters. I don't know how
A sous vide leg sounds interesting. We tend to have a hard time
getting then right. They are often either over cooked or under cooked. >>>> If it is under cooked we work on the outer pieces that are more done
and than use the under cooked part to make curry and figure it will be >>>> cooked through in the braising liquid. If it is overcooked we keep
the outside stuff and aim for the less cooked inside meat. The over
cooked stuff will be tenderized with the low and slow braising. It
would be nice to get it right the first time.
Just for grins I looked up sous vide circulators and found this list of
ones reviewed by Food & Wine:
https://www.foodandwine.com/best-sous-vide-7099375
Apparently these devices not only circulate the water but also maintain
a very specific temperature so things are not over or under cooked.
precisely they control the heat.
There are people who have tested that. You could look it up
somewhere. Maybe on that newfangled World Wide Web?
I don't see a couple degrees one way or
another being a problem. The product will only heat to the temperature
of the water.
Which is the entire point. If you want your leg of lamb to be
130 F, you set the water temperature to 130 F. Eventually
the entirety of the meat will be at 130 F, without overcooking
the exterior.
On 2025-02-23 12:40 p.m., Jill McQuown wrote:
I'm not suggesting anyone buy one but it does explain why one might. The
device maintains a constant temperature (to whatever you set it for).
Dave was complaining about over cooked or under cooked. The constant
temperature is the only reason I posted the link. It was an FYI, not a
recommendation.
BTW I had previously mentioned my wife's experience ordering a sous vide >style lamb shank. She had it once and was displeased and for some
reason she ordered the same thing on a subsequent visit to that place
and had a similarly disappointed meal. The flesh was pink so it was
done. It was tough. She is a master braiser and does incredible braised
lamb shanks that fall off the bone without even needing a knife. The
sous vide was more like sous cooked. I had expected her to say never
again after the first try but she did after the second one.
I'm not suggesting anyone buy one but it does explain why one might. The device maintains a constant temperature (to whatever you set it for).
Dave was complaining about over cooked or under cooked. The constant temperature is the only reason I posted the link. It was an FYI, not a recommendation.
On 2025-02-20 11:55 a.m., ItsJoanNotJoAnn wrote:
On Thu, 20 Feb 2025 3:55:11 +0000, songbird wrote:
ItsJoanNotJoAnn wrote:
What will be gracing your table for dinner tonight?
 chili from the freezer.
That's always a good choice on cold winter days.
Beef stew or some sort of soup.
We are having leftover meatloaf from the freezer.
On 2/23/2025 9:54 AM, Cindy Hamilton wrote:
On 2025-02-23, Dave Smith <adavid.smith@sympatico.ca> wrote:
Which is the entire point. If you want your leg of lamb to beI'm not suggesting anyone buy one but it does explain why one might. The device maintains a constant temperature (to whatever you set it for).
130 F, you set the water temperature to 130 F. Eventually
the entirety of the meat will be at 130 F, without overcooking
the exterior.
Dave was complaining about over cooked or under cooked. The constant temperature is the only reason I posted the link. It was an FYI, not a recommendation.
ItsJoanNotJoAnn wrote:
On Thu, 20 Feb 2025 3:55:11 +0000, songbird wrote:...
A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp. That will be topped with melted
cheese.
...tender crisp? intesting choice of words. not sure i
would be able to apply that to frozen broc.
Yes, it's cooked but not cooked to mush as many people do
when cooking broccoli. It's not raw, but a bit of resistance
when picked up with a fork. It has a bit of chew and not
the consistency of baby food.
to me that would be from frozen to just warmed up otherwise
mushy. i would rather eat it raw, but can eat it even if
mushed, often it comes that way in soups.
songbird
On Thu, 20 Feb 2025 15:31:35 +0000, D wrote:
For lunch I had an improvised chicken softshell taco. It was a kind
of asian fusion style with chicken, onion, cucumber, white crispy
cabbage and
Sriracha sauce. It was excellent!
I cooked up some spicy pork and eggplant and packed it for my wife's
lunch. God, I love that stuff!
https://photos.app.goo.gl/WrmRVx66QCgPnm598
On 2025-02-23 12:40 p.m., Jill McQuown wrote:
On 2/23/2025 9:54 AM, Cindy Hamilton wrote:
On 2025-02-23, Dave Smith <adavid.smith@sympatico.ca> wrote:
Yes, I had complained about it being difficult to get a leg of lamb toWhich is the entire point. If you want your leg of lamb to beI'm not suggesting anyone buy one but it does explain why one might. The
130 F, you set the water temperature to 130 F. Eventually
the entirety of the meat will be at 130 F, without overcooking
the exterior.
device maintains a constant temperature (to whatever you set it for).
Dave was complaining about over cooked or under cooked. The constant
temperature is the only reason I posted the link. It was an FYI, not a
recommendation.
be properly cook. I like them pink, verging in red.... not raw and not
grey. I thought I had made it pretty clear that I understood that the
sous vide method will heat the meat up to the temperature of the water.I didn't go into details about the thermodynamics. If you want the meat to
be 135 you set the equipment for 135 and eventually the heat with
transfer from the water to the meat.
That being said, one of my concerns would be the extended time where the
meat is in the optimal temperature range for a bacterial explosion.
On 2025-02-23 12:40 p.m., Jill McQuown wrote:
I'm not suggesting anyone buy one but it does explain why one might. The
device maintains a constant temperature (to whatever you set it for).
Dave was complaining about over cooked or under cooked. The constant
temperature is the only reason I posted the link. It was an FYI, not a
recommendation.
BTW I had previously mentioned my wife's experience ordering a sous vide style lamb shank. She had it once and was displeased and for some
reason she ordered the same thing on a subsequent visit to that place
and had a similarly disappointed meal. The flesh was pink so it was
done. It was tough. She is a master braiser and does incredible braised
lamb shanks that fall off the bone without even needing a knife. The
sous vide was more like sous cooked. I had expected her to say never
again after the first try but she did after the second one.
On 2/23/2025 8:59 AM, Jill McQuown wrote:
On 2/19/2025 7:41 PM, Dave Smith wrote:
A sous vide leg sounds interesting. We tend to have a hard time
getting then right. They are often either over cooked or under
cooked. If it is under cooked we work on the outer pieces that
are more done and than use the under cooked part to make curry
and figure it will be cooked through in the braising liquid. If
it is overcooked we keep the outside stuff and aim for the less
cooked inside meat. The over cooked stuff will be tenderized
with the low and slow braising. It would be nice to get it
right the first time.
Just for grins I looked up sous vide circulators and found this
list of ones reviewed by Food & Wine:
https://www.foodandwine.com/best-sous-vide-7099375
Apparently these devices not only circulate the water but also
maintain a very specific temperature so things are not over or
under cooked.
Jill
The process looks interesting, I'd not use it enough to have another
gadget hanging around. I'm trying to get rid of what I don't use.
On 2025-02-23 8:59 a.m., Jill McQuown wrote:
On 2/19/2025 7:41 PM, Dave Smith wrote:I gather they are like glorified aquarium heaters. I don't know how
A sous vide leg sounds interesting. We tend to have a hard time
getting then right. They are often either over cooked or under cooked.
If it is under cooked we work on the outer pieces that are more done
and than use the under cooked part to make curry and figure it will be
cooked through in the braising liquid. If it is overcooked we keep
the outside stuff and aim for the less cooked inside meat. The over
cooked stuff will be tenderized with the low and slow braising. It
would be nice to get it right the first time.
Just for grins I looked up sous vide circulators and found this list of
ones reviewed by Food & Wine:
https://www.foodandwine.com/best-sous-vide-7099375
Apparently these devices not only circulate the water but also maintain
a very specific temperature so things are not over or under cooked.
precisely they control the heat. I don't see a couple degrees one way or another being a problem. The product will only heat to the temperature
of the water.
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