grumpyhermit
Well-Known Member
Joined: Jul 12, 2012 12:04:00 GMT -5
Posts: 1,432
|
Post by grumpyhermit on Dec 11, 2017 13:50:19 GMT -5
There's a fancy store near here where I only buy cheese, wine, and individual size desserts because DS and DH have allergies. I'm pretty sure they are judging me because they make comments. They being the clerks? Nothing would set me off faster than that. As much as I have a love hate relationship with self-checks, at least you get to avoid unwanted feedback. I shop for different things depending on the store. I'm sure my order at the regular grocery store looks a hot mess, since that is where I buy packaged goods. I go to Whole Foods for most produce and meat.
|
|
Opti
Community Leader
Joined: Dec 18, 2010 10:45:38 GMT -5
Posts: 39,792
Location: New Jersey
Mini-Profile Name Color: c28523
Mini-Profile Text Color: 990033
Member is Online
|
Post by Opti on Dec 11, 2017 13:56:38 GMT -5
Angry much? Incapable of understanding shifting business practices? Bad at reading comprehension?
I'm going to go with yes. It is true that IT in this country is shifting to Indian both as employees living in America and as companies American businesses out source to. This is part of the H1B Visa program that has been contributing to unemployment and underemployment of older American IT workers and engineers for many years. IEEE has recorded age discrimination cases from decades ago. In the last decade the push from India has impacted me in a couple industries. They are not women friendly in general, although this is not true of everyone just a strong societal tendency.
Do I think Americans deserve the jobs over importing people from other countries? Damn straight. Sometimes the economics is too strong even if I have done the work of 4 or 5 people in India. Once they outsource IT to an Indian company in hopes of saving it, who do you think gets laid off first? The white woman or the guy who is Indian/Pakstanian? Cheaper white woman or man on VISA who is more expensive?
I'm sure you can figure it out. I'll not describe outsourcing in Pharma 15 years ago as a supplement. That company is dead BTW. Couldn't navigate the credit crisis even after taking on Indian company business partners. Pharma? Still playing desk chairs. But they have better lobbying. IBM owns my second tier industry now because they have deep pockets. But pretend I don't know what I'm talking about. Just like all those HS and college students who couldn't get jobs during the great recession. It was really that they were losers, correct? It wasn't that employers had so many choices they wouldn't hire them. Correct?
LOL! I work in the IT industry. Always have. I am a white woman too who has been through the entire IT cycle. So I know as much or perhaps a LOT MORE than you do how IT industry works. Its not me who is angry, its YOU. You go off on a rant on every single chance you get, blaming everyone and their brother for your job losses. Information technology is a survival of the fittest, and people who do not keep up with the skills don't stand much chance. Its not the "Indian or Pakistani" guy who took your job. Yes, your employers replaced you with them but have you asked why Its not a straight forward "because they were cheaper than me". If you had comparable skill sets then of course the company chose them over you! Why didn't you re-invent yourself after that? Why do you live in past glory? I, personally, have given you suggestion in various threads in the past on getting free training, reading up on latest technologies, getting your foot in the door. BUT - you ignore every single suggestion. Because its so much easier to blame the Asians who took your job Let me tell you, there are TONS of Americans who are still surviving - and thriving - in the IT industry. I am sure they are not the ones who are blaming an entire ethnicity for their woes. Talk about entitlement. I never said they "took" my job. That's what you thought I said. There are Americans in IT, but most of them are younger. And maybe some places there are still some older ones in place. I happen to know lots of IT people from my various jobs. And way too many who can't get back in for various reasons.
People have given me lots of advice. And the bottom line is my place really isn't in IT anymore. I have to go to my dream which very few of you will support. And that's OK. I don't want to live as a regular person trying to shoot for some YM approved golden middle path. I want to be me. And that means ignoring most of the advice of how you want me to live. I do listen to targeted advice on various things and find people that annoy me helpful there as well. But I've watched YM advice Carl into being a job hopper. I don't want to make his mistakes. I don't want to make YM approved mistakes.
I need to do it my way. Following YM advice has hurt more than helped in my current situation. Time to level up and play as me. With what I've learned from PSGCNJ and NJ DOL among others.
But you are cute. I am not blaming an entire enthniticy. (Which is kind of funny, Indians in India are a diverse group with many languages and religions.) I am blaming the business model of the US and its corporations. I do not particularly enjoy being in the crucible just because this apparently is how globalization will shake out. Americans will get hurt more than German citizens or even French, because our government and corporations are greedier or less patriotic, not sure which. But it is what it is. I will launch my books, businesses one by one, and not as fast as I like. I will survive in spite of all the naysayers and the people so in fear of being me, that they cannot or will not understand what I am actually saying.
Your biases are not mine. I am friends with people of all different races and ethnic groups. It does not change the reality however that sometimes they get the job over me simply because they are younger, black, or Indian. It happens. Because the people doing the hiring want to hire their own or who they believe is better. Which is why while I hope we can have a woman President in 2020, I do not believe most folks when they say it was simply because it was Hillary.
|
|
Jaguar
Administrator
Fear does not stop death. It stops life.
Joined: Dec 20, 2011 6:07:45 GMT -5
Posts: 50,108
Mini-Profile Background: {"image":"https://cdn.nickpic.host/images/IZlZ65.jpg","color":""}
Mini-Profile Text Color: 290066
|
Post by Jaguar on Dec 11, 2017 13:56:44 GMT -5
Okay peeps knock it off. Opt4 stop telling peeps what they think, what they have and what they do.
Opt4 keep the names of others off your fingertips or your finger-pointing posts will be removed. I'll add that this applies to everyone participating in this thread.
Jaguar - EE Administrator
|
|
milee
Senior Associate
Joined: Jan 17, 2012 13:20:00 GMT -5
Posts: 12,344
|
Post by milee on Dec 11, 2017 14:00:52 GMT -5
I still intend to donate a refrigerator and freezer to a food pantry locally some day when I can afford to. And volunteer and stock it when I can.
Why not do it now? You mentioned that your hours have been cut, so you have more time available now. If you have volunteer ideas for things you feel passionate about, those can lead to huge benefits for you. Not just the psychological benefits of affirming how useful and helpful you are, but I know several people who launched second paying careers that opened up through their volunteer work.
|
|
milee
Senior Associate
Joined: Jan 17, 2012 13:20:00 GMT -5
Posts: 12,344
|
Post by milee on Dec 11, 2017 14:04:22 GMT -5
So, I do see the need for some flexibility, obviously. So maybe not exactly like WIC, but more like WIC than food stamps are run today. Maybe with the current focus on sexism, now would be a good time to reform not just food stamps but WIC as well. I've always thought the WIC program's inflexibility was based on sexism. We can't tell food stamp recipients what to eat because they're people with individual tastes, but it's fine to tell pregnant women what to eat because they're just women... It would be great if we could advocate for reforming both programs at the same time. Instead of telling women what to eat, we could just make the programs sensible for all people. Here's some free, healthy food. Simple.
|
|
Opti
Community Leader
Joined: Dec 18, 2010 10:45:38 GMT -5
Posts: 39,792
Location: New Jersey
Mini-Profile Name Color: c28523
Mini-Profile Text Color: 990033
Member is Online
|
Post by Opti on Dec 11, 2017 14:10:36 GMT -5
So, I do see the need for some flexibility, obviously. So maybe not exactly like WIC, but more like WIC than food stamps are run today. Contrary to popular belief, our bodies don't always gain and lose weight based on a calorie in, calorie out static formula. When a diet is devoid of nutrients, the body will conserve even if it has calories. I've done extensive elimination diets with exacting journaling. What causes and does not cause my body to retain and gain weight is just not always synonymous with common wisdom. I'm sensitive to lots of things (and i'm thinking given a modern diet and homogenization, etc i'm probably not alone) and weird, seemingly healthy things will cause me inflammation and if eaten consistently sustained weight gain. I've done diets and all sorts of nutrition experimentation since the early 1980s on myself. I am aware. Unfortunately everyone's chemistry is different and simply being stressed screws things up. Being poor is stressful. My guess is on average there is more cortisol in the blood of a poor person than most other people. Also, as you get older or heavier the body is more disposed to create it.
My friend and I are working on returning our weight down at least 15 more pounds. Which will help. It will be easier for her though because she has the funding to buy the food I would as well. The real good stuff is above average grocery money even with coupons unless you are very seasonal and don't have issues with the cheaper foods. Not me. No dairy, developed issues with peanuts and peanut butter from eating them too often. One sister had that issue years ago, so sadly I don't think that will reverse ... so if almond butter or cashew butter would become as cheap ... that would be great universe/GOD/US agriculture... (This place can really eat time when you are pissed!)
|
|
Opti
Community Leader
Joined: Dec 18, 2010 10:45:38 GMT -5
Posts: 39,792
Location: New Jersey
Mini-Profile Name Color: c28523
Mini-Profile Text Color: 990033
Member is Online
|
Post by Opti on Dec 11, 2017 14:11:24 GMT -5
Okay peeps knock it off. Opt4 stop telling peeps what they think, what they have and what they do. Opt4 keep the names of others off your fingertips or your finger-pointing posts will be removed. I'll add that this applies to everyone participating in this thread. Jaguar - EE Administrator Go ahead and remove or fix Jaguar. Can you remove Swasat's telling me what I believe as well?
|
|
Opti
Community Leader
Joined: Dec 18, 2010 10:45:38 GMT -5
Posts: 39,792
Location: New Jersey
Mini-Profile Name Color: c28523
Mini-Profile Text Color: 990033
Member is Online
|
Post by Opti on Dec 11, 2017 14:14:45 GMT -5
I still intend to donate a refrigerator and freezer to a food pantry locally some day when I can afford to. And volunteer and stock it when I can.
Why not do it now? You mentioned that your hours have been cut, so you have more time available now. If you have volunteer ideas for things you feel passionate about, those can lead to huge benefits for you. Not just the psychological benefits of affirming how useful and helpful you are, but I know several people who launched second paying careers that opened up through their volunteer work. Because I don't have enough money to repair my car, pay bills? I have to steal from gas money to buy OTC stuff when I am sick?
I need to spend my "free" time looking for work or better yet slogging through writing my book, my movie that I've rewritten in my head multiple times. Volunteering can work for some. Not for me, not now. This is one of my few outlets, otherwise I had be happy to quit here.
|
|
cronewitch
Junior Associate
Joined: Dec 20, 2010 21:44:20 GMT -5
Posts: 5,976
|
Post by cronewitch on Dec 11, 2017 14:17:04 GMT -5
Not all food stamp recipients are the same. Some are elderly, handicapped or foster children. They might be on food stamps for decades and raise children or grandchildren on them. Some get them for a month or two between jobs or a few months while too sick to work. Where I am working age childless people can't get them more than a couple months. Some are young families who don't earn a decent living, single parents other parent not paying support because dead or in prison. They all have different food needs and wants and calorie and nutrition needs and time and energy to cook and shop and ways to store food.
My cousin has been on food stamps 40 yrs or more since he was 18. He and his wife are disabled and raised her two kids. He can't always walk and has days he can't get out of bed at all. When not married his mom often had to bring him food since he couldn't get out of bed to cook. Now his mom is 89 and not well. He is scrawny thin and the kids healthy weight adults now. Should the kids never have tasted cake or had any snack times that weren't produce? When grocery shopping his mom would get the marked down meat and baked goods and sometimes shopped for him too since the store is about 50 miles away. Now his mom won't drive that far so his wife or sister might have to shop for him and his mom some on food stamps and some not. They all live on farms his home is on mom's farm, sister and niece on farms you can see from there. Only he and his wife are on food stamps but you wouldn't know who from shopping carts since it might be food for more than one house.
|
|
zibazinski
Community Leader
Joined: Dec 24, 2010 16:12:50 GMT -5
Posts: 47,869
|
Post by zibazinski on Dec 11, 2017 14:17:07 GMT -5
How are engineers coming out of school, not dual degreed ones, able to get jobs if all the jobs are being taken by Indians?
|
|
milee
Senior Associate
Joined: Jan 17, 2012 13:20:00 GMT -5
Posts: 12,344
|
Post by milee on Dec 11, 2017 14:21:49 GMT -5
Why not do it now? You mentioned that your hours have been cut, so you have more time available now. If you have volunteer ideas for things you feel passionate about, those can lead to huge benefits for you. Not just the psychological benefits of affirming how useful and helpful you are, but I know several people who launched second paying careers that opened up through their volunteer work. Because I don't have enough money to repair my car, pay bills? I have to steal from gas money to buy OTC stuff when I am sick?
I need to spend my "free" time looking for work or better yet slogging through writing my book, my movie that I've rewritten in my head multiple times. Volunteering can work for some. Not for me, not now. This is one of my few outlets, otherwise I had be happy to quit here.
To be clear, I'm not suggesting you donate money or goods, just volunteer time. I understand it can seem like there's no time for anything other than work sometimes, but volunteering really does have personal and career benefits. It's worth trying to squeeze in.
|
|
swamp
Community Leader
Don't be a fool. Call me!
Joined: Dec 19, 2010 16:03:22 GMT -5
Posts: 45,345
|
Post by swamp on Dec 11, 2017 14:24:07 GMT -5
Some of the best networking I've done is via volunteer work.
|
|
zibazinski
Community Leader
Joined: Dec 24, 2010 16:12:50 GMT -5
Posts: 47,869
|
Post by zibazinski on Dec 11, 2017 14:25:25 GMT -5
Food pantries like food stamps are meant to supplement your own dollars, not feed you entirely. Just like SS was not meant to be an only source of income for the aged. The food pantry I used to contribute to would not give to you if you received food stamps It was geared for those who made just enough to disqualify them. Most seniors were that way so they received the most from the food banks. Foster children? Their guardians receive money from the state. No one that I know that fosters receives food stamps for them. They do qualify for Medcaid though.
|
|
zibazinski
Community Leader
Joined: Dec 24, 2010 16:12:50 GMT -5
Posts: 47,869
|
Post by zibazinski on Dec 11, 2017 14:26:55 GMT -5
I could have taken a full time job with benefits due to volunteering at the hospital. Gift shop manager. It was offered to board members first.
|
|
milee
Senior Associate
Joined: Jan 17, 2012 13:20:00 GMT -5
Posts: 12,344
|
Post by milee on Dec 11, 2017 14:32:14 GMT -5
I could have taken a full time job with benefits due to volunteering at the hospital. Gift shop manager. It was offered to board members first. And as Swamp mentioned, the opportunities are not just for jobs within the organization. Because guess who else volunteers at food banks (and other nonprofits)? Businesspeople, employers, wives and friends of businesspeople and employers, etc. Probably varies by region, but of all the nonprofits I've volunteered for, Habitat for Humanity had the largest concentration of wealthy, connected, job making people who were also volunteering and interacting. For single women, it also had the largest number of cute men. Just sayin.
|
|
kittensaver
Junior Associate
We cannot do great things. We can only do small things with great love. - Mother Teresa
Joined: Nov 22, 2011 16:16:36 GMT -5
Posts: 7,983
|
Post by kittensaver on Dec 11, 2017 14:49:41 GMT -5
I have. There's a bag in my pantry. Been there for about 3 years. I bought it with the intent to make humus, and just keep buying canned instead because every time I look at the bag instructions, it feels like too much hassle. If you want to use that bag of garbanzos, they'll still be edible you'll just need to cook them for longer. Here's one of my kids' favorite recipes - I think it would work to use them up. Just increase the first simmer time as needed. You don't have to baby sit this, so if you want to turn it on and leave it simmering for 2-3 hours, that's fine. Lablabi - Tunisian Chickpea Stew1 lb dried Chickpeas 12 garlic cloves – peeled, 6 left whole and 6 minced 1 tbl kosher salt 2 bay leaves 4 tsp Cumin seeds – roasted and freshly ground 2 tbl Harissa 4 c day old bread – shepherd’s bread works well ½ preserved lemon 8-12 eggs 6 tbl Olive oil 2 Lemons 4-6 tbl chopped fresh parsley 3—6 tbl sun dried tomatoes packed in EVOO, chopped 3-6 tbl capers Rinse chickpeas and pick out any bad ones. Soak overnight in refrigerator, making sure water is above the top of the beans by at least 2”. Drain chickpeas, placing in medium soup pot w/4 quarts water, kosher salt, 6 garlic cloves and the bay leaves. On medium heat, bring to a very gentle simmer. Once simmering, cover, turn heat down a little and cook until tender – 60-90 minutes. Discard bay leaves. Mince the remaining 6 garlic cloves and add to chickpeas along with 4 tsp cumin and the harissa. Cover and simmer gently for 30 minutes. (While chickpeas are simmering, prep the toppings. Tear bread into small bites. Chop prepared lemon, cook eggs.) Add 6 tbl olive oil and juice of one lemon to the soup. Simmer 5 more minutes. Taste and season as needed. To serve, ladle over bread. Top with egg and a drizzle of olive oil. Squeeze some fresh lemon juice on top. Sprinkle with parsley, sun dried tomatoes and capers. I love chickpeas and want to try this (thank you!!) . . . but I have questions.
Do you just put the garlic, cumin and harissa into the pot along with the beans and whatever liquid is still there, or do you drain the beans first? Or do you need to measure to make sure there is a certain amount of cooking liquid in there and maybe add more? or just freestyle it?
The directions say "chop the lemon," but in the next sentence it says "add olive oil and the juice of one lemon to the soup." What happened to the chopped preserved lemon? Do you only use its juice? (I was taught to discard the innards of preserved lemons and just use the rind). Do you use juice in addition to the preserved lemon?
It says "top (I assume this means the bean mixture) with egg." Is this a raw egg or a cooked one? If cooked, how? (poached, fried, something else?)
Questions . . . I have questions. Thank you in advance for your answers!
|
|
swasat
Senior Member
Joined: Apr 13, 2011 9:34:28 GMT -5
Posts: 3,735
|
Post by swasat on Dec 11, 2017 15:00:22 GMT -5
How are engineers coming out of school, not dual degreed ones, able to get jobs if all the jobs are being taken by Indians? Stop using logic Seriously though, Indians (or any other ethnicity) is NOT taking up all the jobs. Technology is a ever changing and to keep up with the latest means one has to constantly enhance one's skill set. What I did 4 years ago is no longer cutting edge, so we IT folks are constantly learning and enhancing our skills. Is it hard? Yes. But then its also the industry which pays a lot. So basically to earn the tech salaries one has to put in an enormous amounts of effort. Lots of folks got laid off during recession or after the dot com bust. Most of them landed safe on their feet by learning new skills or changing the 'flavor' of IT they work in. IT is a vast spectrum....Coding, databases, security, QA, infrastructure, business analysis, desktop support, maintenance, hardware engineering, big data, reporting, research, analytics...the list goes on. Many of these previously laid off folks learnt new skills and found jobs. Maybe not at the same salary level they were at before, but they did. And once you have a foot in the door and the right attitude, things do look up. More Americans work in the IT industry than ethnic groups.
|
|
milee
Senior Associate
Joined: Jan 17, 2012 13:20:00 GMT -5
Posts: 12,344
|
Post by milee on Dec 11, 2017 15:04:13 GMT -5
I'm not a "measurer", so I'll do my best with the answers.
After soaking the chickpeas, drain off and discard the water you used to soak them (although this is that aquafaba stuff that is so popular in vegan cooking, so if you have a recipe that calls for aquafaba, this is it!). Then put the drained beans in with the garlic, etc. + 4 quarts water. Does not have to be exact, that's my best guess.
The chopped lemon is the "1/2 preserved lemon". The chopped preserved lemon is one of the condiments (sun dried tomatoes, capers, parsley) that you let people put on top if they like. I like it all, my kids just like 1 or 2 of them.
For the egg on top, the traditional recipe calls for poached eggs but I am too lazy to do that. I just soft fry a couple in my cast iron pan and put those on top. IMO the runny yolk that combines into the soup is one of the best parts.
Sorry I didn't document it better. It's actually a super easy, very delicious recipe.
|
|
swamp
Community Leader
Don't be a fool. Call me!
Joined: Dec 19, 2010 16:03:22 GMT -5
Posts: 45,345
|
Post by swamp on Dec 11, 2017 15:06:31 GMT -5
I'm not a "measurer", so I'll do my best with the answers. After soaking the chickpeas, drain off and discard the water you used to soak them (although this is that aquafaba stuff that is so popular in vegan cooking, so if you have a recipe that calls for aquafaba, this is it!). Then put the drained beans in with the garlic, etc. + 4 quarts water. Does not have to be exact, that's my best guess. The chopped lemon is the "1/2 preserved lemon". The chopped preserved lemon is one of the condiments (sun dried tomatoes, capers, parsley) that you let people put on top if they like. I like it all, my kids just like 1 or 2 of them. For the egg on top, the traditional recipe calls for poached eggs but I am too lazy to do that. I just soft fry a couple in my cast iron pan and put those on top. IMO the runny yolk that combines into the soup is one of the best parts.
Sorry I didn't document it better. It's actually a super easy, very delicious recipe. You had me until runny yolk mixing into the soup.
|
|
milee
Senior Associate
Joined: Jan 17, 2012 13:20:00 GMT -5
Posts: 12,344
|
Post by milee on Dec 11, 2017 15:07:43 GMT -5
I'm not a "measurer", so I'll do my best with the answers. After soaking the chickpeas, drain off and discard the water you used to soak them (although this is that aquafaba stuff that is so popular in vegan cooking, so if you have a recipe that calls for aquafaba, this is it!). Then put the drained beans in with the garlic, etc. + 4 quarts water. Does not have to be exact, that's my best guess. The chopped lemon is the "1/2 preserved lemon". The chopped preserved lemon is one of the condiments (sun dried tomatoes, capers, parsley) that you let people put on top if they like. I like it all, my kids just like 1 or 2 of them. For the egg on top, the traditional recipe calls for poached eggs but I am too lazy to do that. I just soft fry a couple in my cast iron pan and put those on top. IMO the runny yolk that combines into the soup is one of the best parts.
Sorry I didn't document it better. It's actually a super easy, very delicious recipe. You had me until runny yolk mixing into the soup. So hard cook your egg and move on, you big whiner! Seriously, it's an awesome recipe.
|
|
Miss Tequila
Distinguished Associate
Joined: Dec 19, 2010 10:13:45 GMT -5
Posts: 20,602
|
Post by Miss Tequila on Dec 11, 2017 15:10:39 GMT -5
WIC is muuuuch better than Food Stamps in my opinion. I'd like if food stamps was run more like that. Hell just froze over because I completely agree with you on this.
|
|
milee
Senior Associate
Joined: Jan 17, 2012 13:20:00 GMT -5
Posts: 12,344
|
Post by milee on Dec 11, 2017 15:11:10 GMT -5
I have. There's a bag in my pantry. Been there for about 3 years. I bought it with the intent to make humus, and just keep buying canned instead because every time I look at the bag instructions, it feels like too much hassle. If you want to use that bag of garbanzos, they'll still be edible you'll just need to cook them for longer. Here's one of my kids' favorite recipes - I think it would work to use them up. Just increase the first simmer time as needed. You don't have to baby sit this, so if you want to turn it on and leave it simmering for 2-3 hours, that's fine. Lablabi - Tunisian Chickpea Stew1 lb dried Chickpeas 12 garlic cloves – peeled, 6 left whole and 6 minced 1 tbl kosher salt 2 bay leaves 4 tsp Cumin seeds – roasted and freshly ground 2 tbl Harissa 4 c day old bread – shepherd’s bread works well ½ preserved lemon, chopped 8-12 eggs 6 tbl Olive oil 2 Lemons 4-6 tbl chopped fresh parsley 3—6 tbl sun dried tomatoes packed in EVOO, chopped 3-6 tbl capers Rinse chickpeas and pick out any bad ones. Soak overnight in refrigerator, making sure water is above the top of the beans by at least 2”. Drain chickpeas and discard the soaking liquid. Put the drained chickpeas in a medium soup pot w/4 quarts water, kosher salt, 6 garlic cloves and the bay leaves. On medium heat, bring to a very gentle simmer. Once simmering, cover, turn heat down a little and cook until tender – 60-90 minutes. Discard bay leaves. After the chickpeas are tender, mince the remaining 6 garlic cloves and add to chickpeas along with 4 tsp cumin and the harissa. Cover and simmer gently for 30 minutes. (While chickpeas are simmering, prep the toppings. Tear bread into small bites. Chop prepared lemon, cook eggs.) Add 6 tbl olive oil and juice of one lemon to the soup. Simmer 5 more minutes. Taste and season as needed. To serve, ladle over bread. Top with an egg (poached, fried, whatever) and a drizzle of olive oil. Squeeze some fresh lemon juice on top. Set out these condiments for people to sprinkle on top: chopped prepared lemon, parsley, sun dried tomatoes and capers. Here's an updated recipe with those changes.
|
|
Shooby
Senior Associate
Joined: Jan 17, 2013 0:32:36 GMT -5
Posts: 14,782
Mini-Profile Name Color: 1cf04f
|
Post by Shooby on Dec 11, 2017 15:20:05 GMT -5
Gee can we post recipes on here now?
|
|
swamp
Community Leader
Don't be a fool. Call me!
Joined: Dec 19, 2010 16:03:22 GMT -5
Posts: 45,345
|
Post by swamp on Dec 11, 2017 15:24:11 GMT -5
Gee can we post recipes on here now? sure. Do you have a recipe for tough taters?
|
|
Shooby
Senior Associate
Joined: Jan 17, 2013 0:32:36 GMT -5
Posts: 14,782
Mini-Profile Name Color: 1cf04f
|
Post by Shooby on Dec 11, 2017 15:26:52 GMT -5
Gee can we post recipes on here now? sure. Do you have a recipe for tough taters? I most certainly do. I would be happy to PM the recipe to you.
|
|
ken a.k.a OMK
Senior Associate
They killed Kenny, the bastards.
Joined: Dec 21, 2010 14:39:20 GMT -5
Posts: 14,117
Location: Maryland
Member is Online
|
Post by ken a.k.a OMK on Dec 11, 2017 15:51:33 GMT -5
We have a recipe board but I always forget to look there for ideas.
|
|
dannylion
Junior Associate
Gravity is a harsh mistress
Joined: Dec 18, 2010 12:17:52 GMT -5
Posts: 5,197
Location: Miles over the madness horizon and accelerating
|
Post by dannylion on Dec 11, 2017 16:44:39 GMT -5
I would judge your frozen pizza. Fresh is the only way to go. I started keeping a bowl of no-knead pizza dough in my fridge about 3 years ago (keeps about 2 weeks), and haven't looked back since. Cooks faster than a frozen pizza, and the only thing you need to keep fresh on hand is some good mozzarella (I freeze the sauce in an ice cube tray and defrost as needed). And a pizza stone. A rolling pin also helps. Oh, and a baking mat to transfer the pizza to the stone. for the cost of all that, I could get 3 frozen pizzas. I do have a ball of pizza dough in the freezer but didn't have the sauce I needed. Plus I'm lazy. There's nothing wrong with frozen pizzas if that's what works for you. I'm a big fan of frozen pizza, pizza from places that make pizza, pizza made by someone else, basically, I like pizza I don't have to make.
Anyone who cares to do so is free to think what the like about my pizza philosophy. I will continue to choose the pizza that works for me.
|
|
NancysSummerSip
Community Leader
Joined: Dec 19, 2010 19:19:42 GMT -5
Posts: 36,377
Today's Mood: Full of piss and vinegar
Favorite Drink: Anything with ice
Member is Online
|
Post by NancysSummerSip on Dec 11, 2017 19:37:39 GMT -5
Gee can we post recipes on here now? sure. Do you have a recipe for tough taters? Don't mess with taters. Damned things got expensive here all of a sudden. Sweet potatoes still a good deal at $0.59/lb. Whites, red, Yukons close to $3.00/lb. The sweets are healthier (better source of Vitamin C and beta carotene), but a bowl of Yukons, mashed with butter and milk is another fabulous thing altogether.
|
|
NancysSummerSip
Community Leader
Joined: Dec 19, 2010 19:19:42 GMT -5
Posts: 36,377
Today's Mood: Full of piss and vinegar
Favorite Drink: Anything with ice
Member is Online
|
Post by NancysSummerSip on Dec 11, 2017 19:40:33 GMT -5
|
|
MJ2.0
Senior Associate
Joined: Jul 24, 2014 10:27:09 GMT -5
Posts: 10,972
|
Post by MJ2.0 on Dec 11, 2017 19:55:17 GMT -5
I made a tomato pie once when I thought I was lactose intolerant. It was close to the best "pizza" I've ever had. I need to make that again.
|
|