dsi1 wrote:
Mars Sellus <zed> posted:
On Wed, 25 Feb 2026 09:19:29 GMT
dsi1 <user4746> wrote:
Mars Sellus <zed> posted:
On Tue, 24 Feb 2026 05:03:26 GMT
dsi1 <user4746> wrote:
Leonard Blaisdell <leoblaisdell> posted:
On 2026-02-23, jmquown <j_mcquown> wrote:
Crab stuffed flounder here. With Fordhook lima beans as the
vegetable side and a slice of buttered sourdough toast.
Anything cooking at your house?
Leftover ham-shank, beans and cornbread, if my wife hasn't eaten
all the ham 'n beans. Otherwise, I'll do something magic with
the cornbread. I'll slice it in half, butter it, put it back
together, pour Log Cabin syrup on it and heat it in the
microwave. I'm a healthy guy!
leo
I'm feeling sickly but cornbread and syrup is something that I
could go for right now.
https://photos.app.goo.gl/sHzsrAeATDtUTsG77
Raspberry Robitussin?
I mean why not if it works for ya.
It's mystery jelly from Liliha Bakery. Nobody knows what it is or
even what flavor. I call it radioactive red jelly. If you ever saw
it, you might think that it glows. I think it tastes like raspberry
but that might be because it's red.
https://maybeitsjenny.com/liliha-bakery-liliha-hi/
Those butter rolls look sublime!
Do you think this is a decent version?
The ones on their website almost look like they were baked as flat
croissants, not pan rolls.
https://www.facebook.com/61557412469160/videos/these-soft-buttery-hawaiian-rolls-are-slightly-sweet-golden-on-top-and-melt-in-y/752184437872499/
Homemade Hawaiian Rolls
Ingredients
rCo -+ cup warm whole milk (about 110-#F)
rCo 2-+ tsp active dry yeast (1 packet)
rCo -+ cup honey or pure maple syrup
rCo 2 eggs (1 for dough, 1 for brushing)
rCo -+ cup melted butter (or coconut oil)
rCo -+ cup unsweetened pineapple juice
rCo 1 tsp salt
rCo 4"4-+ cups all-purpose flour
I dig the idea of the pineapple juice standing in for some tartness
alongside the honey.
Not sure I'd go to maple syrup however, not on the first try anyway.
The butter rolls are a treat. I don't eat them anymore because they have too much
butter. The rolls are cut in half and fried on the griddle. People are served that
when they're waiting for their order at Liliha Bakery. They're not like any butter
roll that you'd find on this rock. I don't know why.
https://photos.app.goo.gl/JTMJ8495uFHv3M3NA
Mars Sellus <zed@is.dead> posted:
On Wed, 25 Feb 2026 09:19:29 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:
Mars Sellus <zed@is.dead> posted:
On Tue, 24 Feb 2026 05:03:26 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:
Leonard Blaisdell <leoblaisdell@sbcglobal.net> posted:
On 2026-02-23, jmquown <j_mcquown@comcast.net> wrote:
Crab stuffed flounder here. With Fordhook lima beans as
the vegetable side and a slice of buttered sourdough
toast.
Anything cooking at your house?
Leftover ham-shank, beans and cornbread, if my wife hasn't
eaten all the ham 'n beans. Otherwise, I'll do something
magic with the cornbread. I'll slice it in half, butter it,
put it back together, pour Log Cabin syrup on it and heat
it in the microwave. I'm a healthy guy!
leo
I'm feeling sickly but cornbread and syrup is something that I
could go for right now.
https://photos.app.goo.gl/sHzsrAeATDtUTsG77
Raspberry Robitussin?
I mean why not if it works for ya.
It's mystery jelly from Liliha Bakery. Nobody knows what it is or
even what flavor. I call it radioactive red jelly. If you ever saw
it, you might think that it glows. I think it tastes like
raspberry but that might be because it's red.
https://maybeitsjenny.com/liliha-bakery-liliha-hi/
Those butter rolls look sublime!
Do you think this is a decent version?
The ones on their website almost look like they were baked as flat croissants, not pan rolls.
https://www.facebook.com/61557412469160/videos/these-soft-buttery-hawaiian-rolls-are-slightly-sweet-golden-on-top-and-melt-in-y/752184437872499/
Homemade Hawaiian Rolls
Ingredients
rCo -+ cup warm whole milk (about 110-#F)
rCo 2-+ tsp active dry yeast (1 packet)
rCo -+ cup honey or pure maple syrup
rCo 2 eggs (1 for dough, 1 for brushing)
rCo -+ cup melted butter (or coconut oil)
rCo -+ cup unsweetened pineapple juice
rCo 1 tsp salt
rCo 4rCo4-+ cups all-purpose flour
TY for your technique tip, that accounts for the lovely coloration!I dig the idea of the pineapple juice standing in for some tartness alongside the honey.
Not sure I'd go to maple syrup however, not on the first try anyway.
The butter rolls are a treat. I don't eat them anymore because they
have too much butter. The rolls are cut in half and fried on the
griddle. People are served that when they're waiting for their order
at Liliha Bakery. They're not like any butter roll that you'd find on
this rock. I don't know why.
https://photos.app.goo.gl/JTMJ8495uFHv3M3NA
dsi1 wrote:
Mars Sellus <zed> posted:
On Wed, 25 Feb 2026 09:19:29 GMT
dsi1 <user4746> wrote:
Mars Sellus <zed> posted:
On Tue, 24 Feb 2026 05:03:26 GMT
dsi1 <user4746> wrote:
Leonard Blaisdell <leoblaisdell> posted:
On 2026-02-23, jmquown <j_mcquown> wrote:
Crab stuffed flounder here. With Fordhook lima beans as the
vegetable side and a slice of buttered sourdough toast.
Anything cooking at your house?
Leftover ham-shank, beans and cornbread, if my wife hasn't eaten
all the ham 'n beans. Otherwise, I'll do something magic with
the cornbread. I'll slice it in half, butter it, put it back
together, pour Log Cabin syrup on it and heat it in the
microwave. I'm a healthy guy!
leo
I'm feeling sickly but cornbread and syrup is something that I
could go for right now.
https://photos.app.goo.gl/sHzsrAeATDtUTsG77
Raspberry Robitussin?
I mean why not if it works for ya.
It's mystery jelly from Liliha Bakery. Nobody knows what it is or
even what flavor. I call it radioactive red jelly. If you ever saw
it, you might think that it glows. I think it tastes like raspberry
but that might be because it's red.
https://maybeitsjenny.com/liliha-bakery-liliha-hi/
Those butter rolls look sublime!
Do you think this is a decent version?
The ones on their website almost look like they were baked as flat
croissants, not pan rolls.
https://www.facebook.com/61557412469160/videos/these-soft-buttery-hawaiian-rolls-are-slightly-sweet-golden-on-top-and-melt-in-y/752184437872499/
Homemade Hawaiian Rolls
Ingredients
rCo -+ cup warm whole milk (about 110-#F)
rCo 2-+ tsp active dry yeast (1 packet)
rCo -+ cup honey or pure maple syrup
rCo 2 eggs (1 for dough, 1 for brushing)
rCo -+ cup melted butter (or coconut oil)
rCo -+ cup unsweetened pineapple juice
rCo 1 tsp salt
rCo 4"4-+ cups all-purpose flour
I dig the idea of the pineapple juice standing in for some tartness
alongside the honey.
Not sure I'd go to maple syrup however, not on the first try
anyway.
The butter rolls are a treat. I don't eat them anymore because they
have too much butter. The rolls are cut in half and fried on the
griddle. People are served that when they're waiting for their
order at Liliha Bakery. They're not like any butter roll that you'd
find on this rock. I don't know why.
https://photos.app.goo.gl/JTMJ8495uFHv3M3NA
Those rolls look amazing!Everything he photos comes out looking like a high rez magazine pic!
jmquown <j_mcquown@comcast.net> posted:
Crab stuffed flounder here. With Fordhook lima beans as the vegetable
side and a slice of buttered sourdough toast.
Anything cooking at your house?
Jill
We must have posted our "Dinner Threads" at about the same time!
I'm having sliced and braised pork loin buried under a mountain
of sliced mushrooms with mushroom 'gravy' and mashed potatoes.
On 2/23/2026 5:54 PM, ItsJoanNotJoAnn@webtv.net wrote:
jmquown <j_mcquown@comcast.net> posted:
Crab stuffed flounder here. With Fordhook lima beans as the vegetable
side and a slice of buttered sourdough toast.
Anything cooking at your house?
Jill
We must have posted our "Dinner Threads" at about the same time!
I'm having sliced and braised pork loin buried under a mountain
of sliced mushrooms with mushroom 'gravy' and mashed potatoes.
"Gravy" being slopped in canned soup.
Bryan Simmons <bryangsimmons@gmail.com> posted:
On 2/23/2026 5:54 PM, ItsJoanNotJoAnn@webtv.net wrote:
"Gravy" being slopped in canned soup.
jmquown <j_mcquown@comcast.net> posted:
Crab stuffed flounder here. With Fordhook lima beans as the vegetable
side and a slice of buttered sourdough toast.
Anything cooking at your house?
Jill
We must have posted our "Dinner Threads" at about the same time!
I'm having sliced and braised pork loin buried under a mountain
of sliced mushrooms with mushroom 'gravy' and mashed potatoes.
You're just an average cook like the rest of us even though your ego can't stand the truth.
Bryan Simmons <bryangsimmons@gmail.com> posted:
We must have posted our "Dinner Threads" at about the same time!"Gravy" being slopped in canned soup.
I'm having sliced and braised pork loin buried under a mountain
of sliced mushrooms with mushroom 'gravy' and mashed potatoes.
You're just an average cook like the rest of us even though your ego can't stand the truth.
On 2/23/2026 5:54 PM, ItsJoanNotJoAnn@webtv.net wrote:
jmquown <j_mcquown@comcast.net> posted:
Crab stuffed flounder here. With Fordhook lima beans as the
vegetable side and a slice of buttered sourdough toast.
Anything cooking at your house?
Jill
We must have posted our "Dinner Threads" at about the same time!"Gravy" being slopped in canned soup.
I'm having sliced and braised pork loin buried under a mountain
of sliced mushrooms with mushroom 'gravy' and mashed potatoes.
Bryan Simmons <bryangsimmons@gmail.com> posted:
On 2/23/2026 5:54 PM, ItsJoanNotJoAnn@webtv.net wrote:
jmquown <j_mcquown@comcast.net> posted:
Crab stuffed flounder here. With Fordhook lima beans as the
vegetable side and a slice of buttered sourdough toast.
Anything cooking at your house?
Jill
We must have posted our "Dinner Threads" at about the same time!"Gravy" being slopped in canned soup.
I'm having sliced and braised pork loin buried under a mountain
of sliced mushrooms with mushroom 'gravy' and mashed potatoes.
You're just an average cook like the rest of us even though your ego
can't stand the truth.
~
On 2026-02-26 11:41 a.m., ItsJoanNotJoAnn@webtv.net wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
We must have posted our "Dinner Threads" at about the same time!"Gravy" being slopped in canned soup.
I'm having sliced and braised pork loin buried under a mountain
of sliced mushrooms with mushroom 'gravy' and mashed potatoes.
You're just an average cook like the rest of us even though your ego can't >> stand the truth.
I have seen too many images of the dishes he has been proud enough to
post pictures of. I would suggest that calling him average is extremely >generous.
pork loin is too lean for braising. It wants dry heat and
cooked no more than medium.
On 2026-02-26 11:41 a.m., ItsJoanNotJoAnn@webtv.net wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
We must have posted our "Dinner Threads" at about the same time!"Gravy" being slopped in canned soup.
I'm having sliced and braised pork loin buried under a mountain
of sliced mushrooms with mushroom 'gravy' and mashed potatoes.
You're just an average cook like the rest of us even though your
ego can't stand the truth.
I have seen too many images of the dishes he has been proud enough to
post pictures of. I would suggest that calling him average is
extremely generous.
On Thu, 26 Feb 2026 16:41:27 GMT
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
On 2/23/2026 5:54 PM, ItsJoanNotJoAnn@webtv.net wrote:
"Gravy" being slopped in canned soup.
jmquown <j_mcquown@comcast.net> posted:
Crab stuffed flounder here. With Fordhook lima beans as the
vegetable side and a slice of buttered sourdough toast.
Anything cooking at your house?
Jill
We must have posted our "Dinner Threads" at about the same time!
I'm having sliced and braised pork loin buried under a mountain
of sliced mushrooms with mushroom 'gravy' and mashed potatoes.
You're just an average cook like the rest of us even though your ego
can't stand the truth.
~
He does beef nicely, and enough other dishes to be popular in his tribe.
Beyond that, what else should matter?
On Wed, 25 Feb 2026 13:35:11 -0500
mummycullen@gmail-dot-com.no-spam.invalid (MummyChunk) wrote:
dsi1 wrote:
Mars Sellus <zed> posted:
On Wed, 25 Feb 2026 09:19:29 GMT
dsi1 <user4746> wrote:
Mars Sellus <zed> posted:
On Tue, 24 Feb 2026 05:03:26 GMT
dsi1 <user4746> wrote:
Leonard Blaisdell <leoblaisdell> posted:
On 2026-02-23, jmquown <j_mcquown> wrote:
Crab stuffed flounder here. With Fordhook lima beans as the
vegetable side and a slice of buttered sourdough toast.
Anything cooking at your house?
Leftover ham-shank, beans and cornbread, if my wife hasn't eaten
all the ham 'n beans. Otherwise, I'll do something magic with
the cornbread. I'll slice it in half, butter it, put it back
together, pour Log Cabin syrup on it and heat it in the
microwave. I'm a healthy guy!
leo
I'm feeling sickly but cornbread and syrup is something that I
could go for right now.
https://photos.app.goo.gl/sHzsrAeATDtUTsG77
Raspberry Robitussin?
I mean why not if it works for ya.
It's mystery jelly from Liliha Bakery. Nobody knows what it is or
even what flavor. I call it radioactive red jelly. If you ever saw
it, you might think that it glows. I think it tastes like raspberry
but that might be because it's red.
https://maybeitsjenny.com/liliha-bakery-liliha-hi/
Those butter rolls look sublime!
Do you think this is a decent version?
The ones on their website almost look like they were baked as flat
croissants, not pan rolls.
https://www.facebook.com/61557412469160/videos/these-soft-buttery-hawaiian-rolls-are-slightly-sweet-golden-on-top-and-melt-in-y/752184437872499/
Homemade Hawaiian Rolls
Ingredients
rCo -+ cup warm whole milk (about 110-#F)
rCo 2-+ tsp active dry yeast (1 packet)
rCo -+ cup honey or pure maple syrup
rCo 2 eggs (1 for dough, 1 for brushing)
rCo -+ cup melted butter (or coconut oil)
rCo -+ cup unsweetened pineapple juice
rCo 1 tsp salt
rCo 4"4-+ cups all-purpose flour
I dig the idea of the pineapple juice standing in for some tartness
alongside the honey.
Not sure I'd go to maple syrup however, not on the first try
anyway.
The butter rolls are a treat. I don't eat them anymore because they
have too much butter. The rolls are cut in half and fried on the
griddle. People are served that when they're waiting for their
order at Liliha Bakery. They're not like any butter roll that you'd
find on this rock. I don't know why.
https://photos.app.goo.gl/JTMJ8495uFHv3M3NA
Those rolls look amazing!
Everything he photos comes out looking like a high rez magazine pic!
Plus, the guy just knows his cookery.
On Thu, 26 Feb 2026 13:19:30 -0500
Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-02-26 11:41 a.m., ItsJoanNotJoAnn@webtv.net wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
We must have posted our "Dinner Threads" at about the same time!"Gravy" being slopped in canned soup.
I'm having sliced and braised pork loin buried under a mountain
of sliced mushrooms with mushroom 'gravy' and mashed potatoes.
You're just an average cook like the rest of us even though your
ego can't stand the truth.
I have seen too many images of the dishes he has been proud enough to
post pictures of. I would suggest that calling him average is
extremely generous.
Says the handicap plate sniffing mutt who's never posted a single pic
of his own alleged "efforts" in the kitchen.
Piss off, you pale hoser eh!
On Thu, 26 Feb 2026 11:40:10 -0700, Mars Sellus <zed@is.dead> wrote:
On Thu, 26 Feb 2026 16:41:27 GMT
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
On 2/23/2026 5:54 PM, ItsJoanNotJoAnn@webtv.net wrote:
"Gravy" being slopped in canned soup.
jmquown <j_mcquown@comcast.net> posted:
Crab stuffed flounder here. With Fordhook lima beans as the
vegetable side and a slice of buttered sourdough toast.
Anything cooking at your house?
Jill
We must have posted our "Dinner Threads" at about the same
time! I'm having sliced and braised pork loin buried under a
mountain of sliced mushrooms with mushroom 'gravy' and mashed
potatoes.
You're just an average cook like the rest of us even though your
ego can't stand the truth.
~
He does beef nicely, and enough other dishes to be popular in his
tribe.
Beyond that, what else should matter?
Still sucking up. It's a strange troll strategy.
Mars Sellus <zed@is.dead> posted:
On Wed, 25 Feb 2026 13:35:11 -0500 mummycullen@gmail-dot-com.no-spam.invalid (MummyChunk) wrote:
dsi1 wrote:
Mars Sellus <zed> posted:
On Wed, 25 Feb 2026 09:19:29 GMT
dsi1 <user4746> wrote:
Mars Sellus <zed> posted:
On Tue, 24 Feb 2026 05:03:26 GMT
dsi1 <user4746> wrote:
Leonard Blaisdell <leoblaisdell> posted:
On 2026-02-23, jmquown <j_mcquown> wrote:
Crab stuffed flounder here. With Fordhook lima beans as the
vegetable side and a slice of buttered sourdough toast.
Anything cooking at your house?
Leftover ham-shank, beans and cornbread, if my wife hasn't
eaten all the ham 'n beans. Otherwise, I'll do something magic
with the cornbread. I'll slice it in half, butter it, put it
back together, pour Log Cabin syrup on it and heat it in the
microwave. I'm a healthy guy!
leo
I'm feeling sickly but cornbread and syrup is something that I
could go for right now.
https://photos.app.goo.gl/sHzsrAeATDtUTsG77
Raspberry Robitussin?
I mean why not if it works for ya.
It's mystery jelly from Liliha Bakery. Nobody knows what it is
or even what flavor. I call it radioactive red jelly. If you
ever saw it, you might think that it glows. I think it tastes
like raspberry but that might be because it's red.
https://maybeitsjenny.com/liliha-bakery-liliha-hi/
Those butter rolls look sublime!
Do you think this is a decent version?
The ones on their website almost look like they were baked as
flat croissants, not pan rolls.
https://www.facebook.com/61557412469160/videos/these-soft-buttery-hawaiian-rolls-are-slightly-sweet-golden-on-top-and-melt-in-y/752184437872499/
Homemade Hawaiian Rolls
Ingredients
rCo -+ cup warm whole milk (about 110-#F)
rCo 2-+ tsp active dry yeast (1 packet)
rCo -+ cup honey or pure maple syrup
rCo 2 eggs (1 for dough, 1 for brushing)
rCo -+ cup melted butter (or coconut oil)
rCo -+ cup unsweetened pineapple juice
rCo 1 tsp salt
rCo 4"4-+ cups all-purpose flour
I dig the idea of the pineapple juice standing in for some
tartness alongside the honey.
Not sure I'd go to maple syrup however, not on the first try
anyway.
The butter rolls are a treat. I don't eat them anymore because
they have too much butter. The rolls are cut in half and fried
on the griddle. People are served that when they're waiting for
their order at Liliha Bakery. They're not like any butter roll
that you'd find on this rock. I don't know why.
https://photos.app.goo.gl/JTMJ8495uFHv3M3NA
Those rolls look amazing!
Everything he photos comes out looking like a high rez magazine pic!
Plus, the guy just knows his cookery.
Mostly, I know how to take a photo that's in focus. It has come to my attention that a lot of people are incapable of that. It's the
strangest thing.
Mars Sellus <zed@is.dead> posted:
On Thu, 26 Feb 2026 13:19:30 -0500
Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-02-26 11:41 a.m., ItsJoanNotJoAnn@webtv.net wrote:
You're just an average cook like the rest of us even though your
ego can't stand the truth.
I have seen too many images of the dishes he has been proud enough to
post pictures of. I would suggest that calling him average is
extremely generous.
Says the handicap plate sniffing mutt who's never posted a single pic
of his own alleged "efforts" in the kitchen.
Piss off, you pale hoser eh!
That's not fair. I've only posted perhaps two pictures of my kitchen >'efforts.' One was the over the window pot rack I had installed and
the other one was of some banana nut mini loaves I had baked. So, I
should "piss off" too?
By the way, I deleted all those groups that you seem to think would
enjoy reading about mushroom gravy and your aggravation about someone
that doesn't post pictures every time they walk into the kitchen.
On Thu, 26 Feb 2026 16:41:27 GMT
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
On 2/23/2026 5:54 PM, ItsJoanNotJoAnn@webtv.net wrote:
jmquown <j_mcquown@comcast.net> posted:
Crab stuffed flounder here. With Fordhook lima beans as the
vegetable side and a slice of buttered sourdough toast.
Anything cooking at your house?
Jill
We must have posted our "Dinner Threads" at about the same time!"Gravy" being slopped in canned soup.
I'm having sliced and braised pork loin buried under a mountain
of sliced mushrooms with mushroom 'gravy' and mashed potatoes.
You're just an average cook like the rest of us even though your ego
can't stand the truth.
He does beef nicely, and enough other dishes to be popular in his tribe.
Beyond that, what else should matter?
Mars Sellus <zed@is.dead> posted:
On Thu, 26 Feb 2026 13:19:30 -0500
Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-02-26 11:41 a.m., ItsJoanNotJoAnn@webtv.net wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
We must have posted our "Dinner Threads" at about the same"Gravy" being slopped in canned soup.
time! I'm having sliced and braised pork loin buried under a
mountain of sliced mushrooms with mushroom 'gravy' and mashed
potatoes.
You're just an average cook like the rest of us even though your
ego can't stand the truth.
I have seen too many images of the dishes he has been proud
enough to post pictures of. I would suggest that calling him
average is extremely generous.
Says the handicap plate sniffing mutt who's never posted a single
pic of his own alleged "efforts" in the kitchen.
Piss off, you pale hoser eh!
That's not fair.
I've only posted perhaps two pictures of my kitchen
'efforts.' One was the over the window pot rack I had installed and
the other one was of some banana nut mini loaves I had baked. So, I
should "piss off" too?
By the way, I deleted all those groups that you seem to think would
enjoy reading about mushroom gravy and your aggravation about someone
that doesn't post pictures every time they walk into the kitchen.
~
On Thu, 26 Feb 2026 13:19:30 -0500, Dave Smith
<adavid.smith@sympatico.ca> wrote:
On 2026-02-26 11:41 a.m., ItsJoanNotJoAnn@webtv.net wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
We must have posted our "Dinner Threads" at about the same time!"Gravy" being slopped in canned soup.
I'm having sliced and braised pork loin buried under a mountain
of sliced mushrooms with mushroom 'gravy' and mashed potatoes.
You're just an average cook like the rest of us even though your ego can't >>> stand the truth.
I have seen too many images of the dishes he has been proud enough to
post pictures of. I would suggest that calling him average is extremely
generous.
He works in hypes. A year ago, he was all about low or no carb. He's
over that now. Now he's the best chef in the world and everybody who
doesn't cook like him is trash. In half a year he'll have calmed down.
He'll be in love with an animal in the St Louis Zoo or something.
On Thu, 26 Feb 2026 21:07:40 GMT
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:
Mars Sellus <zed@is.dead> posted:
On Thu, 26 Feb 2026 13:19:30 -0500
Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-02-26 11:41 a.m., ItsJoanNotJoAnn@webtv.net wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
We must have posted our "Dinner Threads" at about the same"Gravy" being slopped in canned soup.
time! I'm having sliced and braised pork loin buried under a
mountain of sliced mushrooms with mushroom 'gravy' and mashed
potatoes.
You're just an average cook like the rest of us even though your
ego can't stand the truth.
I have seen too many images of the dishes he has been proud
enough to post pictures of. I would suggest that calling him
average is extremely generous.
Says the handicap plate sniffing mutt who's never posted a single
pic of his own alleged "efforts" in the kitchen.
Piss off, you pale hoser eh!
That's not fair.
That was for officer dave, not you.
I've only posted perhaps two pictures of my kitchen
'efforts.' One was the over the window pot rack I had installed and
the other one was of some banana nut mini loaves I had baked. So, I
should "piss off" too?
I also have posted but 2 loaves, neither pinched.
By the way, I deleted all those groups that you seem to think would
enjoy reading about mushroom gravy and your aggravation about someone
that doesn't post pictures every time they walk into the kitchen.
Nah, pic or no pic is fine, but endlessly aloof arrogance like officer
plate chase's is heinous.
<regional frozen froups restored for dave>
On Thu, 26 Feb 2026 21:07:40 GMT, ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:
Mars Sellus <zed@is.dead> posted:
On Thu, 26 Feb 2026 13:19:30 -0500
Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-02-26 11:41 a.m., ItsJoanNotJoAnn@webtv.net wrote:
You're just an average cook like the rest of us even though
your ego can't stand the truth.
I have seen too many images of the dishes he has been proud
enough to post pictures of. I would suggest that calling him
average is extremely generous.
Says the handicap plate sniffing mutt who's never posted a single
pic of his own alleged "efforts" in the kitchen.
Piss off, you pale hoser eh!
That's not fair. I've only posted perhaps two pictures of my kitchen >'efforts.' One was the over the window pot rack I had installed and
the other one was of some banana nut mini loaves I had baked. So, I
should "piss off" too?
By the way, I deleted all those groups that you seem to think would
enjoy reading about mushroom gravy and your aggravation about someone
that doesn't post pictures every time they walk into the kitchen.
Crossposting is the ultimate sign of "troll".
He's trying to lure
nutcases from other groups into RFC. He lives to disrupt.
Mars Sellus <zed@is.dead> posted:
On Thu, 26 Feb 2026 16:41:27 GMT
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
On 2/23/2026 5:54 PM, ItsJoanNotJoAnn@webtv.net wrote:
jmquown <j_mcquown@comcast.net> posted:
Crab stuffed flounder here. With Fordhook lima beans as the
vegetable side and a slice of buttered sourdough toast.
Anything cooking at your house?
Jill
We must have posted our "Dinner Threads" at about the same"Gravy" being slopped in canned soup.
time! I'm having sliced and braised pork loin buried under a
mountain of sliced mushrooms with mushroom 'gravy' and mashed potatoes.
You're just an average cook like the rest of us even though your
ego can't stand the truth.
He does beef nicely, and enough other dishes to be popular in his
tribe.
Beyond that, what else should matter?
You mean those gray steaks?
But I agree, what should it matter what I
or anyone else here cooks? We all cook dishes that are 'popular in
our tribe' but his control freak, narcissistic personality won't let
him zip his lip.
But I will continue to twist his tail with what I cook and inform the
group. If it causes an apoplexy, so be it.
~
Mars Sellus <zed@is.dead> posted:
On Wed, 25 Feb 2026 13:35:11 -0500
mummycullen@gmail-dot-com.no-spam.invalid (MummyChunk) wrote:
dsi1 wrote:
Mars Sellus <zed> posted:
On Wed, 25 Feb 2026 09:19:29 GMT
dsi1 <user4746> wrote:
Mars Sellus <zed> posted:
On Tue, 24 Feb 2026 05:03:26 GMT
dsi1 <user4746> wrote:
Leonard Blaisdell <leoblaisdell> posted:
On 2026-02-23, jmquown <j_mcquown> wrote:
Crab stuffed flounder here. With Fordhook lima beans as the
vegetable side and a slice of buttered sourdough toast.
Anything cooking at your house?
Leftover ham-shank, beans and cornbread, if my wife hasn't eaten
all the ham 'n beans. Otherwise, I'll do something magic with
the cornbread. I'll slice it in half, butter it, put it back
together, pour Log Cabin syrup on it and heat it in the
microwave. I'm a healthy guy!
leo
I'm feeling sickly but cornbread and syrup is something that I
could go for right now.
https://photos.app.goo.gl/sHzsrAeATDtUTsG77
Raspberry Robitussin?
I mean why not if it works for ya.
It's mystery jelly from Liliha Bakery. Nobody knows what it is or
even what flavor. I call it radioactive red jelly. If you ever saw
it, you might think that it glows. I think it tastes like raspberry
but that might be because it's red.
https://maybeitsjenny.com/liliha-bakery-liliha-hi/
Those butter rolls look sublime!
Do you think this is a decent version?
The ones on their website almost look like they were baked as flat
croissants, not pan rolls.
https://www.facebook.com/61557412469160/videos/these-soft-buttery-hawaiian-rolls-are-slightly-sweet-golden-on-top-and-melt-in-y/752184437872499/
Homemade Hawaiian Rolls
Ingredients
rCo -+ cup warm whole milk (about 110-#F)
rCo 2-+ tsp active dry yeast (1 packet)
rCo -+ cup honey or pure maple syrup
rCo 2 eggs (1 for dough, 1 for brushing)
rCo -+ cup melted butter (or coconut oil)
rCo -+ cup unsweetened pineapple juice
rCo 1 tsp salt
rCo 4"4-+ cups all-purpose flour
I dig the idea of the pineapple juice standing in for some tartness
alongside the honey.
Not sure I'd go to maple syrup however, not on the first try
anyway.
The butter rolls are a treat. I don't eat them anymore because they
have too much butter. The rolls are cut in half and fried on the
griddle. People are served that when they're waiting for their
order at Liliha Bakery. They're not like any butter roll that you'd
find on this rock. I don't know why.
https://photos.app.goo.gl/JTMJ8495uFHv3M3NA
Those rolls look amazing!
Everything he photos comes out looking like a high rez magazine pic!
Plus, the guy just knows his cookery.
Mostly, I know how to take a photo that's in focus. It has come to my attention
that a lot of people are incapable of that. It's the strangest thing.
[...]Crossposting is the ultimate sign of "troll".
Says RFC's resident 24/7/365 troll for almost a decade!
He's trying to lure nutcases from other groups into RFC.
He lives to disrupt.
On Fri, 27 Feb 2026 08:15:45 +1100
Bruce <Bruce@invalid.invalid> wrote:
On Thu, 26 Feb 2026 21:07:40 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Mars Sellus <zed@is.dead> posted:
On Thu, 26 Feb 2026 13:19:30 -0500
Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-02-26 11:41 a.m., ItsJoanNotJoAnn@webtv.net wrote:
You're just an average cook like the rest of us even though
your ego can't stand the truth.
I have seen too many images of the dishes he has been proud
enough to post pictures of. I would suggest that calling him
average is extremely generous.
Says the handicap plate sniffing mutt who's never posted a single
pic of his own alleged "efforts" in the kitchen.
Piss off, you pale hoser eh!
That's not fair. I've only posted perhaps two pictures of my kitchen
'efforts.' One was the over the window pot rack I had installed and
the other one was of some banana nut mini loaves I had baked. So, I
should "piss off" too?
By the way, I deleted all those groups that you seem to think would
enjoy reading about mushroom gravy and your aggravation about someone
that doesn't post pictures every time they walk into the kitchen.
Crossposting is the ultimate sign of "troll".
Says RFC's resident 24/7/365 troll for almost a decade!
On Thu, 26 Feb 2026 15:35:36 -0700, Mars Sellus <zed@is.dead> wrote:
On Fri, 27 Feb 2026 08:15:45 +1100
Bruce <Bruce@invalid.invalid> wrote:
On Thu, 26 Feb 2026 21:07:40 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Mars Sellus <zed@is.dead> posted:
On Thu, 26 Feb 2026 13:19:30 -0500
Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-02-26 11:41 a.m., ItsJoanNotJoAnn@webtv.net wrote:
You're just an average cook like the rest of us even though
your ego can't stand the truth.
I have seen too many images of the dishes he has been proud
enough to post pictures of. I would suggest that calling him
average is extremely generous.
Says the handicap plate sniffing mutt who's never posted a
single pic of his own alleged "efforts" in the kitchen.
Piss off, you pale hoser eh!
That's not fair. I've only posted perhaps two pictures of my
kitchen 'efforts.' One was the over the window pot rack I had
installed and the other one was of some banana nut mini loaves I
had baked. So, I should "piss off" too?
By the way, I deleted all those groups that you seem to think
would enjoy reading about mushroom gravy and your aggravation
about someone that doesn't post pictures every time they walk
into the kitchen.
Crossposting is the ultimate sign of "troll".
Says RFC's resident 24/7/365 troll for almost a decade!
And another crosspost, as if to prove my point.
On Fri, 27 Feb 2026 08:15:45 +1100
Bruce <Bruce@invalid.invalid> wrote:
On Thu, 26 Feb 2026 21:07:40 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Mars Sellus <zed@is.dead> posted:
On Thu, 26 Feb 2026 13:19:30 -0500
Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-02-26 11:41 a.m., ItsJoanNotJoAnn@webtv.net wrote:
You're just an average cook like the rest of us even though
your ego can't stand the truth.
I have seen too many images of the dishes he has been proud
enough to post pictures of. I would suggest that calling him
average is extremely generous.
Says the handicap plate sniffing mutt who's never posted a single
pic of his own alleged "efforts" in the kitchen.
Piss off, you pale hoser eh!
That's not fair. I've only posted perhaps two pictures of my kitchen
'efforts.' One was the over the window pot rack I had installed and
the other one was of some banana nut mini loaves I had baked. So, I
should "piss off" too?
By the way, I deleted all those groups that you seem to think would
enjoy reading about mushroom gravy and your aggravation about someone
that doesn't post pictures every time they walk into the kitchen.
Crossposting is the ultimate sign of "troll".
Says RFC's resident 24/7/365 troll for almost a decade!
He's trying to lure
nutcases from other groups into RFC. He lives to disrupt.
I live to talk food and technique here, you go off charter to
America-bashing and TDS - the rain will fall, that I promise you that.
Mars Sellus wrote:
On Fri, 27 Feb 2026 08:15:45 +1100
Bruce <Bruce@invalid.invalid> wrote:
On Thu, 26 Feb 2026 21:07:40 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Mars Sellus <zed@is.dead> posted:
On Thu, 26 Feb 2026 13:19:30 -0500
Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-02-26 11:41 a.m., ItsJoanNotJoAnn@webtv.net wrote:
You're just an average cook like the rest of us even though
your ego can't stand the truth.
I have seen too many images of the dishes he has been proud
enough to post pictures of. I would suggest that calling him
average is extremely generous.
Says the handicap plate sniffing mutt who's never posted a single
pic of his own alleged "efforts" in the kitchen.
Piss off, you pale hoser eh!
That's not fair. I've only posted perhaps two pictures of my
kitchen 'efforts.' One was the over the window pot rack I had
installed and the other one was of some banana nut mini loaves I
had baked. So, I should "piss off" too?
By the way, I deleted all those groups that you seem to think
would enjoy reading about mushroom gravy and your aggravation
about someone that doesn't post pictures every time they walk
into the kitchen.
Crossposting is the ultimate sign of "troll".
Says RFC's resident 24/7/365 troll for almost a decade!
He's trying to lure
nutcases from other groups into RFC. He lives to disrupt.
I live to talk food and technique here, you go off charter to America-bashing and TDS - the rain will fall, that I promise you
that.
All I wanted to do was talk about brussels sprouts but you guise
decided to fill your killfiles with my name. You're not innocents.
Burn RFC to the ground.
At Thu, 26 Feb 2026 22:46:41 +0000, onion@anon.invalid (Mr |un!on) wrote:
Mars Sellus <zed@is.dead> wrote:
[...]
[...]Crossposting is the ultimate sign of "troll".
Says RFC's resident 24/7/365 troll for almost a decade!
He's trying to lure nutcases from other groups into RFC.
He lives to disrupt.
I can do that job! (nutcase, not troll)
I once made Coq au Vin for a dinner party that included and Apollo astronaut's ex-wife.
And that's my cooking story for this week.
p.s. I was suprised in my adult life to find people who cook, but don't
bake.
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