From Newsgroup: rec.food.cooking

https://www.amazon.com/dp/B0CG1KN2VJ/?th=1
Also good for enough bacon for 1 nice BLT. It weighs a pound, so it
should keep the bacon goon and flat. I'll post results.

--Bryan
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


Bryan Simmons <bryangsimmons@gmail.com> posted:

https://www.amazon.com/dp/B0CG1KN2VJ/?th=1
Also good for enough bacon for 1 nice BLT. It weighs a pound, so it
should keep the bacon goon and flat. I'll post results.

--Bryan

$3.13 each and $3.97 for shipping at Walmart for the 5.5" size. https://www.walmart.com/ip/5-5-Inch-Stainless-Steel-Burger-Press-Round-Burger-Smasher-Non-Stick-Smooth-Hamburger-Press-Flat-Bottom-Without-Ridges-Bacon-Press-Grill-Press-Perfec/509028531?classType=REGULAR&from=/search
$1.89 savings, which not that great to rave about. Others in
stock, but varying prices.

I've got a round cast iron one from Lodge, not sure of the weight,
but it is heavy and yes, it keeps bacon, sausage, balogna, etc, flat.

~
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

Bryan Simmons wrote on 8/27/2025 4:18 PM:

https://www.amazon.com/dp/B0CG1KN2VJ/?th=1
Also good for enough bacon for 1 nice BLT. It weighs a pound, so it
should keep the bacon goon and flat.a I'll post results.

--Bryan

If you're a fairly hefty person, you can simply put a wad of ground
hamburger in your armpit, and lower your arm to smash it into a patty.


--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


Bryan Simmons <bryangsimmons@gmail.com> posted:

https://www.amazon.com/dp/B0CG1KN2VJ/?th=1
Also good for enough bacon for 1 nice BLT. It weighs a pound, so it
should keep the bacon goon and flat. I'll post results.

--Bryan

It's probably pretty useful. The photos on the link are pretty dumb. Using a press on a grill is mostly a photographer's silly fantasy. I used a press to cook up some teriyaki chicken last night. I don't have a real press so I have to use a sauce pan. It's low class but it works well enough. I also use the technique to cook salmon with crispy skin. Using a press increases heat transfer
and speeds up cooking time.

https://photos.app.goo.gl/5Rb5PRBJj8pvN1jU6

https://photos.app.goo.gl/tj7caZo1GoGzmmdw6
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 8/27/2025 5:40 PM, ItsJoanNotJoAnn@webtv.net wrote:

Bryan Simmons <bryangsimmons@gmail.com> posted:

https://www.amazon.com/dp/B0CG1KN2VJ/?th=1
Also good for enough bacon for 1 nice BLT. It weighs a pound, so it
should keep the bacon goon and flat. I'll post results.

--Bryan

$3.13 each and $3.97 for shipping at Walmart for the 5.5" size. https://www.walmart.com/ip/5-5-Inch-Stainless-Steel-Burger-Press-Round-Burger-Smasher-Non-Stick-Smooth-Hamburger-Press-Flat-Bottom-Without-Ridges-Bacon-Press-Grill-Press-Perfec/509028531?classType=REGULAR&from=/search
$1.89 savings, which not that great to rave about. Others in
stock, but varying prices.

I bought it with 3 other products, so the shipping was free. I wasn't
raving about getting a bargain, but about the utility of the device.>

I've got a round cast iron one from Lodge, not sure of the weight,
but it is heavy and yes, it keeps bacon, sausage, balogna, etc, flat.

Far better as far as weight goes, but way more expensive, and not
stainless. You just announced that you eat fried "balogna [sic]."
Hear that, folks? Joan, who came to the internet via WebTV, eats fried fucking baloney. I've had that crap, back in the 1960s. It was
repulsive then. I don't know why my mother ever made it. I guess it
was trendy at the time. She only did it a few times. While she was
otherwise an excellent mother, and a good homemaker in other ways, she
wasn't much as a a cook, though she was probably fair to middling for
that time. She didn't only eat bologna, but head cheese and olive loaf.

You just announced to the tiny, tiny proportion of humans who read
Usenet, that you eat fried baloney. That makes your ham sandwiches seem
less peasant-like. You should have sued that moron who hit you for
everything you could get, and you could be eating high on the hog
instead of ham and baloney.

--Bryan
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 8/27/2025 6:20 PM, Hank Rogers wrote:

Bryan Simmons wrote on 8/27/2025 4:18 PM:

https://www.amazon.com/dp/B0CG1KN2VJ/?th=1
Also good for enough bacon for 1 nice BLT. It weighs a pound, so it
should keep the bacon goon and flat.-a I'll post results.

--Bryan

If you're a fairly hefty person, you can simply put a wad of ground hamburger in your armpit, and lower your arm to smash it into a patty.

The concept is to leave the item on top of the burger to keep it from
curling up on the edges. Also, one pound seems adequate to flatten the
bacon *good* and flat. You cut the ends shorter, and the middle pieces longer. You wouldn't need such a device if you had a half an inch of
oil, but who here has that?

--Bryan

--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

Bryan Simmons wrote on 8/27/2025 7:40 PM:

On 8/27/2025 5:40 PM, ItsJoanNotJoAnn@webtv.net wrote:

Bryan Simmons <bryangsimmons@gmail.com> posted:

https://www.amazon.com/dp/B0CG1KN2VJ/?th=1
Also good for enough bacon for 1 nice BLT. It weighs a pound, so it
should keep the bacon goon and flat.a I'll post results.

--Bryan

$3.13 each and $3.97 for shipping at Walmart for the 5.5" size.
https://www.walmart.com/ip/5-5-Inch-Stainless-Steel-Burger-Press-Round-Burger-Smasher-Non-Stick-Smooth-Hamburger-Press-Flat-Bottom-Without-Ridges-Bacon-Press-Grill-Press-Perfec/509028531?classType=REGULAR&from=/search

$1.89 savings, which not that great to rave about.a Others in
stock, but varying prices.

I bought it with 3 other products, so the shipping was free.a I wasn't raving about getting a bargain, but about the utility of the device.>

I've got a round cast iron one from Lodge, not sure of the weight,
but it is heavy and yes, it keeps bacon, sausage, balogna, etc, flat.

Far better as far as weight goes, but way more expensive, and not stainless.a You just announced that you eat fried "balogna [sic]."
Hear that, folks?a Joan, who came to the internet via WebTV, eats fried fucking baloney.a I've had that crap, back in the 1960s.a It was
repulsive then.a I don't know why my mother ever made it.a I guess it
was trendy at the time.a She only did it a few times.a While she was otherwise an excellent mother, and a good homemaker in other ways, she wasn't much as a a cook, though she was probably fair to middling for
that time.a She didn't only eat bologna, but head cheese and olive loaf.

You just announced to the tiny, tiny proportion of humans who read
Usenet, that you eat fried baloney. That makes your ham sandwiches seem
less peasant-like.a You should have sued that moron who hit you for everything you could get, and you could be eating high on the hog
instead of ham and baloney.

--Bryan

I like fried baloney sandwiches too. But it has to be decent baloney.
Beef baloney is OK. Not the baloney made from chicken sludge, and that's probably what your backwoods mama fed you. I like the Bryans beef, but haven't had one in quite a few years. Two slices, fried brown, two
slices of cheese. Nice toasted bread, or even the whole thing fried in
butter. A little mayo, etc.

I realize that a connoisseur like yourself would never stoop to this.
It's for us low life slobs.


--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


Bryan Simmons <bryangsimmons@gmail.com> posted:

On 8/27/2025 5:40 PM, ItsJoanNotJoAnn@webtv.net wrote:

Bryan Simmons <bryangsimmons@gmail.com> posted:

https://www.amazon.com/dp/B0CG1KN2VJ/?th=1
Also good for enough bacon for 1 nice BLT. It weighs a pound, so it
should keep the bacon goon and flat. I'll post results.

--Bryan

$3.13 each and $3.97 for shipping at Walmart for the 5.5" size. https://www.walmart.com/ip/5-5-Inch-Stainless-Steel-Burger-Press-Round-Burger-Smasher-Non-Stick-Smooth-Hamburger-Press-Flat-Bottom-Without-Ridges-Bacon-Press-Grill-Press-Perfec/509028531?classType=REGULAR&from=/search
$1.89 savings, which not that great to rave about. Others in
stock, but varying prices.

I bought it with 3 other products, so the shipping was free. I wasn't raving about getting a bargain, but about the utility of the device.>

I've got a round cast iron one from Lodge, not sure of the weight,
but it is heavy and yes, it keeps bacon, sausage, balogna, etc, flat.

Far better as far as weight goes, but way more expensive, and not
stainless. You just announced that you eat fried "balogna [sic]."
Hear that, folks? Joan, who came to the internet via WebTV, eats fried fucking baloney. I've had that crap, back in the 1960s. It was
repulsive then. I don't know why my mother ever made it. I guess it
was trendy at the time. She only did it a few times. While she was otherwise an excellent mother, and a good homemaker in other ways, she wasn't much as a a cook, though she was probably fair to middling for
that time. She didn't only eat bologna, but head cheese and olive loaf.

You just announced to the tiny, tiny proportion of humans who read
Usenet, that you eat fried baloney. That makes your ham sandwiches seem
less peasant-like. You should have sued that moron who hit you for everything you could get, and you could be eating high on the hog
instead of ham and baloney.

--Bryan

Guess what buffoon moron, 10's of thousands eat fried balogna as
well as fried hot dogs. Some like mustard with their dogs and
baloney, some even like it on /white bread./ Efy#

Don't forget, you show us your efforts. I don't see any James
Beard awards landing in your kitchen.

~
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


Hank Rogers <Hank@nospam.invalid> posted:

I like fried baloney sandwiches too. But it has to be decent baloney.
Beef baloney is OK. Not the baloney made from chicken sludge, and that's probably what your backwoods mama fed you. I like the Bryans beef, but haven't had one in quite a few years. Two slices, fried brown, two
slices of cheese. Nice toasted bread, or even the whole thing fried in butter. A little mayo, etc.

I realize that a connoisseur like yourself would never stoop to this.
It's for us low life slobs.

It's almost a treasure hunt at the grocery store to find all
beef or all pork baloney. When you do find it, there's not
a huge selection; lots of brands of that disgusting chicken/
pork or chicken/beef stuff and that includes hot dogs. Yuck.

~
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


dsi1 <user4746@newsgrouper.org.invalid> posted:

Bryan Simmons <bryangsimmons@gmail.com> posted:

https://www.amazon.com/dp/B0CG1KN2VJ/?th=1
Also good for enough bacon for 1 nice BLT. It weighs a pound, so it
should keep the bacon goon and flat. I'll post results.

--Bryan

It's probably pretty useful. The photos on the link are pretty dumb. Using a press on a grill is mostly a photographer's silly fantasy. I used a press to cook up some teriyaki chicken last night. I don't have a real press so I have to use a sauce pan. It's low class but it works well enough. I also use the technique to cook salmon with crispy skin. Using a press increases heat transfer
and speeds up cooking time.

https://photos.app.goo.gl/5Rb5PRBJj8pvN1jU6

https://photos.app.goo.gl/tj7caZo1GoGzmmdw6

I've seen people use a saucepan or a smaller skillet with an
aluminum wrapped brick in the pan to give it weight.

~
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2025-08-27, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:

Bryan Simmons <bryangsimmons@gmail.com> posted:

https://www.amazon.com/dp/B0CG1KN2VJ/?th=1
Also good for enough bacon for 1 nice BLT. It weighs a pound, so it
should keep the bacon goon and flat. I'll post results.

--Bryan

$3.13 each and $3.97 for shipping at Walmart for the 5.5" size. https://www.walmart.com/ip/5-5-Inch-Stainless-Steel-Burger-Press-Round-Burger-Smasher-Non-Stick-Smooth-Hamburger-Press-Flat-Bottom-Without-Ridges-Bacon-Press-Grill-Press-Perfec/509028531?classType=REGULAR&from=/search
$1.89 savings, which not that great to rave about. Others in
stock, but varying prices.

I've got a round cast iron one from Lodge, not sure of the weight,
but it is heavy and yes, it keeps bacon, sausage, balogna, etc, flat.

I can't say as I worry about keeping bacon flat. Sausage (patties
or links) seems to just stay in the shape it is when I add it to
the pan. I haven't fried bologna in 50 years.

I suppose it might be useful for applying pressure to a cubano,
but another pan (or a lid) seems to work just fine. No need for
a special-purpose tool.
--
Cindy Hamilton
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 8/27/2025 7:58 PM, Hank Rogers wrote:

Bryan Simmons wrote on 8/27/2025 7:40 PM:

On 8/27/2025 5:40 PM, ItsJoanNotJoAnn@webtv.net wrote:

Bryan Simmons <bryangsimmons@gmail.com> posted:

https://www.amazon.com/dp/B0CG1KN2VJ/?th=1
Also good for enough bacon for 1 nice BLT. It weighs a pound, so it
should keep the bacon goon and flat.-a I'll post results.

--Bryan

$3.13 each and $3.97 for shipping at Walmart for the 5.5" size.
https://www.walmart.com/ip/5-5-Inch-Stainless-Steel-Burger-Press-
Round-Burger-Smasher-Non-Stick-Smooth-Hamburger-Press-Flat-Bottom-
Without-Ridges-Bacon-Press-Grill-Press-Perfec/509028531?
classType=REGULAR&from=/search
$1.89 savings, which not that great to rave about.-a Others in
stock, but varying prices.

I bought it with 3 other products, so the shipping was free.-a I wasn't
raving about getting a bargain, but about the utility of the device.>

I've got a round cast iron one from Lodge, not sure of the weight,
but it is heavy and yes, it keeps bacon, sausage, balogna, etc, flat.

Far better as far as weight goes, but way more expensive, and not
stainless.-a You just announced that you eat fried "balogna [sic]."
Hear that, folks?-a Joan, who came to the internet via WebTV, eats
fried fucking baloney.-a I've had that crap, back in the 1960s.-a It was
repulsive then.-a I don't know why my mother ever made it.-a I guess it
was trendy at the time.-a She only did it a few times.-a While she was
otherwise an excellent mother, and a good homemaker in other ways, she
wasn't much as a a cook, though she was probably fair to middling for
that time.-a She didn't only eat bologna, but head cheese and olive loaf.

You just announced to the tiny, tiny proportion of humans who read
Usenet, that you eat fried baloney. That makes your ham sandwiches
seem less peasant-like.-a You should have sued that moron who hit you
for everything you could get, and you could be eating high on the hog
instead of ham and baloney.

--Bryan

I like fried baloney sandwiches too.-a But it has to be decent baloney.
Beef baloney is OK. Not the baloney made from chicken sludge, and that's probably what your backwoods mama fed you.-a I like the Bryans beef, but haven't had one in quite a few years. Two slices, fried brown, two
slices of cheese. Nice toasted bread, or even the whole thing fried in butter. A little mayo, etc.

While my mother *was* born in Alabama, she wasn't very backwoods. It's
my father who was from the Ozarks. She was his city girl. The baloney
back then was pork. No chicken. There probably was beef baloney, but I
don't think we had it. I remember that they started making chicken alternatives to pork things, then eventually did away with the straight
pork versions, and finally doing away with most or all of the pork.
Pork is cheap, but chicken is usually even cheaper.>

I realize that a connoisseur like yourself would never stoop to this.
It's for us low life slobs.

It's for po' folks. Why anyone in 2025 would eat fried baloney and
government style cheese on white bread, I don't know.

--Bryan

--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 8/27/2025 11:17 PM, ItsJoanNotJoAnn@webtv.net wrote:

Hank Rogers <Hank@nospam.invalid> posted:

I like fried baloney sandwiches too. But it has to be decent baloney.
Beef baloney is OK. Not the baloney made from chicken sludge, and that's
probably what your backwoods mama fed you. I like the Bryans beef, but
haven't had one in quite a few years. Two slices, fried brown, two
slices of cheese. Nice toasted bread, or even the whole thing fried in
butter. A little mayo, etc.

I realize that a connoisseur like yourself would never stoop to this.
It's for us low life slobs.

It's almost a treasure hunt at the grocery store to find all
beef or all pork baloney. When you do find it, there's not
a huge selection; lots of brands of that disgusting chicken/
pork or chicken/beef stuff and that includes hot dogs. Yuck.

I don't think chicken is disgusting. It's just bland. To heck with hot
dogs anyway--chicken slimne, pork slime and beef slime are all slime.
Right now, your local Kroger has Johnsonville brats on sale for $3.99.
No chicken in those. The Johnsonville Hot & Spicy variety are out of
this world, but for the regular ones, I prefer the Schnuck's store brand because they are less salty.

--Bryan
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 8/27/2025 11:12 PM, ItsJoanNotJoAnn@webtv.net wrote:

Bryan Simmons <bryangsimmons@gmail.com> posted:

On 8/27/2025 5:40 PM, ItsJoanNotJoAnn@webtv.net wrote:

Bryan Simmons <bryangsimmons@gmail.com> posted:

https://www.amazon.com/dp/B0CG1KN2VJ/?th=1
Also good for enough bacon for 1 nice BLT. It weighs a pound, so it
should keep the bacon goon and flat. I'll post results.

--Bryan

$3.13 each and $3.97 for shipping at Walmart for the 5.5" size.
https://www.walmart.com/ip/5-5-Inch-Stainless-Steel-Burger-Press-Round-Burger-Smasher-Non-Stick-Smooth-Hamburger-Press-Flat-Bottom-Without-Ridges-Bacon-Press-Grill-Press-Perfec/509028531?classType=REGULAR&from=/search
$1.89 savings, which not that great to rave about. Others in
stock, but varying prices.

>
I bought it with 3 other products, so the shipping was free. I wasn't
raving about getting a bargain, but about the utility of the device.>

I've got a round cast iron one from Lodge, not sure of the weight,
but it is heavy and yes, it keeps bacon, sausage, balogna, etc, flat.

>
Far better as far as weight goes, but way more expensive, and not
stainless. You just announced that you eat fried "balogna [sic]."
Hear that, folks? Joan, who came to the internet via WebTV, eats fried
fucking baloney. I've had that crap, back in the 1960s. It was
repulsive then. I don't know why my mother ever made it. I guess it
was trendy at the time. She only did it a few times. While she was
otherwise an excellent mother, and a good homemaker in other ways, she
wasn't much as a a cook, though she was probably fair to middling for
that time. She didn't only eat bologna, but head cheese and olive loaf.

You just announced to the tiny, tiny proportion of humans who read
Usenet, that you eat fried baloney. That makes your ham sandwiches seem
less peasant-like. You should have sued that moron who hit you for
everything you could get, and you could be eating high on the hog
instead of ham and baloney.

--Bryan

Guess what buffoon moron, 10's of thousands eat fried balogna as
well as fried hot dogs. Some like mustard with their dogs and
baloney, some even like it on /white bread./ Efy#

Don't forget, you show us your efforts. I don't see any James
Beard awards landing in your kitchen.

And "10's of thousands" also eat chitterlings. Only a true moron would
think that any home cook would ever win a James Beard award.
Here's last Sunday's dinner.
https://photos.app.goo.gl/6t4DiBJrEHM3PUNp6
And the week before. Yeah, she made another mousse cake. https://photos.app.goo.gl/Y55nyJURN21oMgju7
And here's a collection of a month's worth of cooking photos. https://photos.app.goo.gl/HMDmu5mphyjCUJGV9

Here's some fried fish. Sorry, it's not catfish. https://photos.app.goo.gl/tKkc1jgfmEg7UWLm6
If that's too pricey, like I wrote, you should have sued that moron who
hit you for everything you could get, and you could be eating high on
the hog instead of ham and baloney.

--Bryan
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 8/27/2025 11:21 PM, ItsJoanNotJoAnn@webtv.net wrote:

dsi1 <user4746@newsgrouper.org.invalid> posted:

Bryan Simmons <bryangsimmons@gmail.com> posted:

https://www.amazon.com/dp/B0CG1KN2VJ/?th=1
Also good for enough bacon for 1 nice BLT. It weighs a pound, so it
should keep the bacon goon and flat. I'll post results.

--Bryan

It's probably pretty useful. The photos on the link are pretty dumb. Using a >> press on a grill is mostly a photographer's silly fantasy. I used a press to >> cook up some teriyaki chicken last night. I don't have a real press so I have
to use a sauce pan. It's low class but it works well enough. I also use the >> technique to cook salmon with crispy skin. Using a press increases heat transfer
and speeds up cooking time.

https://photos.app.goo.gl/5Rb5PRBJj8pvN1jU6

https://photos.app.goo.gl/tj7caZo1GoGzmmdw6

I've seen people use a saucepan or a smaller skillet with an
aluminum wrapped brick in the pan to give it weight.

The bottoms of skillets are not typically clean enough for that, and
while the sauce pans are, this thing stores more easily than a brick.

--Bryan
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 8/28/2025 12:12 AM, ItsJoanNotJoAnn@webtv.net wrote:

Bryan Simmons <bryangsimmons@gmail.com> posted:

On 8/27/2025 5:40 PM, ItsJoanNotJoAnn@webtv.net wrote:

Bryan Simmons <bryangsimmons@gmail.com> posted:

https://www.amazon.com/dp/B0CG1KN2VJ/?th=1
Also good for enough bacon for 1 nice BLT. It weighs a pound, so it
should keep the bacon goon and flat. I'll post results.

--Bryan

$3.13 each and $3.97 for shipping at Walmart for the 5.5" size.
https://www.walmart.com/ip/5-5-Inch-Stainless-Steel-Burger-Press-Round-Burger-Smasher-Non-Stick-Smooth-Hamburger-Press-Flat-Bottom-Without-Ridges-Bacon-Press-Grill-Press-Perfec/509028531?classType=REGULAR&from=/search
$1.89 savings, which not that great to rave about. Others in
stock, but varying prices.

>
I bought it with 3 other products, so the shipping was free. I wasn't
raving about getting a bargain, but about the utility of the device.>

I've got a round cast iron one from Lodge, not sure of the weight,
but it is heavy and yes, it keeps bacon, sausage, balogna, etc, flat.

>
Far better as far as weight goes, but way more expensive, and not
stainless. You just announced that you eat fried "balogna [sic]."
Hear that, folks? Joan, who came to the internet via WebTV, eats fried
fucking baloney. I've had that crap, back in the 1960s. It was
repulsive then. I don't know why my mother ever made it. I guess it
was trendy at the time. She only did it a few times. While she was
otherwise an excellent mother, and a good homemaker in other ways, she
wasn't much as a a cook, though she was probably fair to middling for
that time. She didn't only eat bologna, but head cheese and olive loaf.

You just announced to the tiny, tiny proportion of humans who read
Usenet, that you eat fried baloney. That makes your ham sandwiches seem
less peasant-like. You should have sued that moron who hit you for
everything you could get, and you could be eating high on the hog
instead of ham and baloney.

--Bryan

Guess what buffoon moron, 10's of thousands eat fried balogna as
well as fried hot dogs. Some like mustard with their dogs and
baloney, some even like it on /white bread./ Efy#

We never had bologna cold, a much better experience fried. A flavor transformation. On white bread with mustard.

As for ham sandwiches, we had a very good imported Polish ham that was delicious. Cut thin on a Kaiser roll with mayo, sometimes cheese.
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 8/28/2025 7:17 AM, Bryan Simmons wrote:

While my mother *was* born in Alabama, she wasn't very backwoods.-a It's
my father who was from the Ozarks.-a She was his city girl.-a The baloney back then was pork.-a No chicken.-a There probably was beef baloney, but I don't think we had it.

It's for po' folks.-a Why anyone in 2025 would eat fried baloney and government style cheese on white bread, I don't know.

--Bryan

You never had the best, the beef bologna and yet you are critical of
those that eat it.

Easy to be critical of something you have no experience or knowledge of.
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

In article <108pn12$1c2eg$2@dont-email.me>, esp@snet.n says...

On 8/28/2025 7:17 AM, Bryan Simmons wrote:

While my mother *was* born in Alabama, she wasn't very backwoods.a It's
my father who was from the Ozarks.a She was his city girl.a The baloney back then was pork.a No chicken.a There probably was beef baloney, but I don't think we had it.

It's for po' folks.a Why anyone in 2025 would eat fried baloney and government style cheese on white bread, I don't know.

--Bryan

You never had the best, the beef bologna and yet you are critical of
those that eat it.

Easy to be critical of something you have no experience or knowledge of.

Nothing but the best vittles and hair dye for Bryan!

https://postimg.cc/xcY7k7py
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2025-08-28, Ed P <esp@snet.n> wrote:

On 8/28/2025 12:12 AM, ItsJoanNotJoAnn@webtv.net wrote:

Bryan Simmons <bryangsimmons@gmail.com> posted:

On 8/27/2025 5:40 PM, ItsJoanNotJoAnn@webtv.net wrote:

Bryan Simmons <bryangsimmons@gmail.com> posted:

https://www.amazon.com/dp/B0CG1KN2VJ/?th=1
Also good for enough bacon for 1 nice BLT. It weighs a pound, so it
should keep the bacon goon and flat. I'll post results.

--Bryan

$3.13 each and $3.97 for shipping at Walmart for the 5.5" size.
https://www.walmart.com/ip/5-5-Inch-Stainless-Steel-Burger-Press-Round-Burger-Smasher-Non-Stick-Smooth-Hamburger-Press-Flat-Bottom-Without-Ridges-Bacon-Press-Grill-Press-Perfec/509028531?classType=REGULAR&from=/search
$1.89 savings, which not that great to rave about. Others in
stock, but varying prices.

>
I bought it with 3 other products, so the shipping was free. I wasn't
raving about getting a bargain, but about the utility of the device.>

I've got a round cast iron one from Lodge, not sure of the weight,
but it is heavy and yes, it keeps bacon, sausage, balogna, etc, flat.

>
Far better as far as weight goes, but way more expensive, and not
stainless. You just announced that you eat fried "balogna [sic]."
Hear that, folks? Joan, who came to the internet via WebTV, eats fried
fucking baloney. I've had that crap, back in the 1960s. It was
repulsive then. I don't know why my mother ever made it. I guess it
was trendy at the time. She only did it a few times. While she was
otherwise an excellent mother, and a good homemaker in other ways, she
wasn't much as a a cook, though she was probably fair to middling for
that time. She didn't only eat bologna, but head cheese and olive loaf. >>>
You just announced to the tiny, tiny proportion of humans who read
Usenet, that you eat fried baloney. That makes your ham sandwiches seem
less peasant-like. You should have sued that moron who hit you for
everything you could get, and you could be eating high on the hog
instead of ham and baloney.

--Bryan

Guess what buffoon moron, 10's of thousands eat fried balogna as
well as fried hot dogs. Some like mustard with their dogs and
baloney, some even like it on /white bread./ Efy#

We never had bologna cold, a much better experience fried. A flavor transformation. On white bread with mustard.

When I was a kid, I often took a bologna sandwich to school for
lunch. Cold, with ketchup, on cheap white bread.

That might explain my distaste for ketchup nowadays.
--
Cindy Hamilton
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From Newsgroup: rec.food.cooking

On 2025-08-27, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:

Bryan Simmons <bryangsimmons@gmail.com> posted:

https://www.amazon.com/dp/B0CG1KN2VJ/?th=1
Also good for enough bacon for 1 nice BLT. It weighs a pound, so it
should keep the bacon goon and flat. I'll post results.

$3.13 each and $3.97 for shipping at Walmart for the 5.5" size. https://www.walmart.com/ip/5-5-Inch-Stainless-Steel-Burger-Press-Round-Burger-Smasher-Non-Stick-Smooth-Hamburger-Press-Flat-Bottom-Without-Ridges-Bacon-Press-Grill-Press-Perfec/509028531?classType=REGULAR&from=/search
$1.89 savings, which not that great to rave about. Others in
stock, but varying prices.

I've got a round cast iron one from Lodge, not sure of the weight,
but it is heavy and yes, it keeps bacon, sausage, balogna, etc, flat.

my wife picked up two iron ones at a thrift store. one has a
grid of squares on the bottom, like graph paper, lines
recessed. other has a pattern of diamonds - edges raised -
centers recessed. the diamond one gets used more, it's easier
to clean. the square grid one works better for smashburgers,
doesn't stick from suction when pulling it off.

last used them for making reubens this week.
--
SDF Public Access UNIX System - https://sdf.org
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

Ed P <esp@snet.n> wrote:

We never had bologna cold, a much better experience fried. A flavor transformation. On white bread with mustard.

Oh yeah. Needs the mustard to diffuse the fat in bologna. Personal preference, cotto salami instead of bologna, but both are good.


--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


Bryan Simmons <bryangsimmons@gmail.com> posted:

On 8/27/2025 11:17 PM, ItsJoanNotJoAnn@webtv.net wrote:

It's almost a treasure hunt at the grocery store to find all
beef or all pork baloney. When you do find it, there's not
a huge selection; lots of brands of that disgusting chicken/
pork or chicken/beef stuff and that includes hot dogs. Yuck.

I don't think chicken is disgusting. It's just bland. To heck with hot
dogs anyway--chicken slimne, pork slime and beef slime are all slime.
Right now, your local Kroger has Johnsonville brats on sale for $3.99.
No chicken in those. The Johnsonville Hot & Spicy variety are out of
this world, but for the regular ones, I prefer the Schnuck's store brand because they are less salty.

--Bryan

I'm not a great fan bratwurst, but I already have many Italian
sausages in the freezer to fill that need if I don't have any
Nathan's dogs on hand. Completely different flavors though
from the across the pond sausages.

~
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From Newsgroup: rec.food.cooking


Ed P <esp@snet.n> posted:

On 8/28/2025 7:17 AM, Bryan Simmons wrote:

While my mother *was* born in Alabama, she wasn't very backwoods.-a It's my father who was from the Ozarks.-a She was his city girl.-a The baloney back then was pork.-a No chicken.-a There probably was beef baloney, but I don't think we had it.

It's for po' folks.-a Why anyone in 2025 would eat fried baloney and government style cheese on white bread, I don't know.

--Bryan

You never had the best, the beef bologna and yet you are critical of
those that eat it.

Easy to be critical of something you have no experience or knowledge of.

All these sanctimonious posts disparaging what other people eat,
but he only buys from the marked down meat bin. I'm a fan of
mark downs myself, but I don't put on airs and act I'm above a
hot dog or a bologna sandwich and only the finest ingredients
are to be found in my kitchen.

~
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From Newsgroup: rec.food.cooking


Bryan Simmons <bryangsimmons@gmail.com> posted:

On 8/27/2025 11:12 PM, ItsJoanNotJoAnn@webtv.net wrote:

Don't forget, you show us your efforts. I don't see any James
Beard awards landing in your kitchen.

And "10's of thousands" also eat chitterlings. Only a true moron would think that any home cook would ever win a James Beard award.

I bet your mother called you sun, you're so bright.

Here's last Sunday's dinner.
https://photos.app.goo.gl/6t4DiBJrEHM3PUNp6

Learn to move your food around on the grill if you want to avoid
those ugly burnt and charred areas.

And the week before. Yeah, she made another mousse cake. https://photos.app.goo.gl/Y55nyJURN21oMgju7

She needs to work on her presentation.

And here's a collection of a month's worth of cooking photos. https://photos.app.goo.gl/HMDmu5mphyjCUJGV9

Some pictures are truly stomach lurching. But you had to eat,
not I.

Here's some fried fish. Sorry, it's not catfish. https://photos.app.goo.gl/tKkc1jgfmEg7UWLm6

You couldn't be bothered to remove the skin.

If that's too pricey, like I wrote, you should have sued that moron who
hit you for everything you could get, and you could be eating high on
the hog instead of ham and baloney.

--Bryan

You are really hung on money and what you can do to squeeze cash
out of people, aren't you? I'm surprised you haven't resorted to
rolling drunks. But then most drunks don't have much cash on them
as they guzzled it away.

~
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From Newsgroup: rec.food.cooking

On 8/28/2025 10:50 AM, ItsJoanNotJoAnn@webtv.net wrote:

Bryan Simmons <bryangsimmons@gmail.com> posted:

On 8/27/2025 11:12 PM, ItsJoanNotJoAnn@webtv.net wrote:

Don't forget, you show us your efforts. I don't see any James
Beard awards landing in your kitchen.

>
And "10's of thousands" also eat chitterlings. Only a true moron would
think that any home cook would ever win a James Beard award.

I bet your mother called you sun, you're so bright.

I bet you thought that up yourself...Wait, of course you didn't. You're
not much on original thought.>

Here's last Sunday's dinner.
https://photos.app.goo.gl/6t4DiBJrEHM3PUNp6

Learn to move your food around on the grill if you want to avoid
those ugly burnt and charred areas.

The photos do make some parts look burnt. Nothing was. That's just caramelized BBQ sauce. BBQ sauce made from scratch. It was pretty dark already from the molasses. I'll be using the rest of the sauce today on
pork steaks that are marinating in cherry juice right now.>

And the week before. Yeah, she made another mousse cake.
https://photos.app.goo.gl/Y55nyJURN21oMgju7

She needs to work on her presentation.

It's not a fucking cook book. It was dinner. I just snapped quick pix.>

And here's a collection of a month's worth of cooking photos.
https://photos.app.goo.gl/HMDmu5mphyjCUJGV9

Some pictures are truly stomach lurching. But you had to eat,
not I.

Which ones?>

Here's some fried fish. Sorry, it's not catfish.
https://photos.app.goo.gl/tKkc1jgfmEg7UWLm6

You couldn't be bothered to remove the skin.

Salmon skin is lovely, and full of Omega-3. When I do remove the skin,
I fry it separately. I never throw it away. When making the little
sticks, they stay together better skin-on. If it were catfish, you can
bet I'd skin it. That is if I'd cook it at all.>

If that's too pricey, like I wrote, you should have sued that moron who
hit you for everything you could get, and you could be eating high on
the hog instead of ham and baloney.

--Bryan

You are really hung on money and what you can do to squeeze cash
out of people, aren't you? I'm surprised you haven't resorted to
rolling drunks. But then most drunks don't have much cash on them
as they guzzled it away.

The negligent driver deserved it. You potentially deserved it--a big settlement, not getting hit. You were plain stupid not to get what you
were entitled to.

--Bryan
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 8/28/2025 9:31 AM, flood of sins wrote:

On 2025-08-27, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:

Bryan Simmons <bryangsimmons@gmail.com> posted:

https://www.amazon.com/dp/B0CG1KN2VJ/?th=1
Also good for enough bacon for 1 nice BLT. It weighs a pound, so it
should keep the bacon goon and flat. I'll post results.

$3.13 each and $3.97 for shipping at Walmart for the 5.5" size.
https://www.walmart.com/ip/5-5-Inch-Stainless-Steel-Burger-Press-Round-Burger-Smasher-Non-Stick-Smooth-Hamburger-Press-Flat-Bottom-Without-Ridges-Bacon-Press-Grill-Press-Perfec/509028531?classType=REGULAR&from=/search
$1.89 savings, which not that great to rave about. Others in
stock, but varying prices.

I've got a round cast iron one from Lodge, not sure of the weight,
but it is heavy and yes, it keeps bacon, sausage, balogna, etc, flat.

my wife picked up two iron ones at a thrift store. one has a
grid of squares on the bottom, like graph paper, lines
recessed. other has a pattern of diamonds - edges raised -
centers recessed. the diamond one gets used more, it's easier
to clean. the square grid one works better for smashburgers,
doesn't stick from suction when pulling it off.

last used them for making reubens this week.

The one I bought was the heaviest stainless one I could find that wasn't
too expensive. One pound and a tiny bit under 25 sq. inches seemed
adequate. I'm also going to try it for pan frying tortillas, as they
always bubble up in the middle.

--Bryan
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2025-08-28 11:34 a.m., ItsJoanNotJoAnn@webtv.net wrote:

I'm not a great fan bratwurst, but I already have many Italian
sausages in the freezer to fill that need if I don't have any
Nathan's dogs on hand. Completely different flavors though
from the across the pond sausages.

I wish there was something between Italian mild and hot sausages.
Perhaps they vary from on area to another but around here the hot are
usually really hot and the mild are not at all hot. Instead, they tend
to be heavy on fennel. At least some of them use ground fennel instead
of whole seeds. I would like to try something without the fennel and
with some heat instead.

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From Newsgroup: rec.food.cooking

Dave Smith wrote on 8/28/2025 11:42 AM:

On 2025-08-28 11:34 a.m., ItsJoanNotJoAnn@webtv.net wrote:

I'm not a great fan bratwurst, but I already have many Italian
sausages in the freezer to fill that need if I don't have any
Nathan's dogs on hand.a Completely different flavors though
from the across the pond sausages.

I wish there was something between Italian mild and hot sausages.
Perhaps they vary from on area to another but around here the hot are usually really hot and the mild are not at all hot. Instead, they tend
to be heavy on fennel. At least some of them use ground fennel instead
of whole seeds. I would like to try something without the fennel and
with some heat instead.

Dave, can't you just smear some piri piri on them?


--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

Ed P wrote on 8/28/2025 8:46 AM:

On 8/28/2025 12:12 AM, ItsJoanNotJoAnn@webtv.net wrote:

Bryan Simmons <bryangsimmons@gmail.com> posted:

On 8/27/2025 5:40 PM, ItsJoanNotJoAnn@webtv.net wrote:

Bryan Simmons <bryangsimmons@gmail.com> posted:

https://www.amazon.com/dp/B0CG1KN2VJ/?th=1
Also good for enough bacon for 1 nice BLT. It weighs a pound, so it
should keep the bacon goon and flat.a I'll post results.

--Bryan

$3.13 each and $3.97 for shipping at Walmart for the 5.5" size.
https://www.walmart.com/ip/5-5-Inch-Stainless-Steel-Burger-Press-Round-Burger-Smasher-Non-Stick-Smooth-Hamburger-Press-Flat-Bottom-Without-Ridges-Bacon-Press-Grill-Press-Perfec/509028531?classType=REGULAR&from=/search

$1.89 savings, which not that great to rave about.a Others in
stock, but varying prices.

a >
I bought it with 3 other products, so the shipping was free.a I wasn't
raving about getting a bargain, but about the utility of the device.>

I've got a round cast iron one from Lodge, not sure of the weight,
but it is heavy and yes, it keeps bacon, sausage, balogna, etc, flat.

a >
Far better as far as weight goes, but way more expensive, and not
stainless.a You just announced that you eat fried "balogna [sic]."
Hear that, folks?a Joan, who came to the internet via WebTV, eats fried
fucking baloney.a I've had that crap, back in the 1960s.a It was
repulsive then.a I don't know why my mother ever made it.a I guess it
was trendy at the time.a She only did it a few times.a While she was
otherwise an excellent mother, and a good homemaker in other ways, she
wasn't much as a a cook, though she was probably fair to middling for
that time.a She didn't only eat bologna, but head cheese and olive loaf. >>>
You just announced to the tiny, tiny proportion of humans who read
Usenet, that you eat fried baloney. That makes your ham sandwiches seem
less peasant-like.a You should have sued that moron who hit you for
everything you could get, and you could be eating high on the hog
instead of ham and baloney.

--Bryan

Guess what buffoon moron, 10's of thousands eat fried balogna as
well as fried hot dogs.a Some like mustard with their dogs and
baloney, some even like it on /white bread./aaaa Efy#

We never had bologna cold, a much better experience fried. A flavor transformation.a On white bread with mustard.

As for ham sandwiches, we had a very good imported Polish ham that was delicious.a Cut thin on a Kaiser roll with mayo, sometimes cheese.

Kaiser roll? Shhhh, her Majesty might hear you!

--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2025-08-28, Bryan Simmons <bryangsimmons@gmail.com> wrote:

On 8/28/2025 9:31 AM, flood of sins wrote:

On 2025-08-27, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:

Bryan Simmons <bryangsimmons@gmail.com> posted:

https://www.amazon.com/dp/B0CG1KN2VJ/?th=1
Also good for enough bacon for 1 nice BLT. It weighs a pound, so it
should keep the bacon goon and flat. I'll post results.

$3.13 each and $3.97 for shipping at Walmart for the 5.5" size.
https://www.walmart.com/ip/5-5-Inch-Stainless-Steel-Burger-Press-Round-Burger-Smasher-Non-Stick-Smooth-Hamburger-Press-Flat-Bottom-Without-Ridges-Bacon-Press-Grill-Press-Perfec/509028531?classType=REGULAR&from=/search
$1.89 savings, which not that great to rave about. Others in
stock, but varying prices.

I've got a round cast iron one from Lodge, not sure of the weight,
but it is heavy and yes, it keeps bacon, sausage, balogna, etc, flat.

my wife picked up two iron ones at a thrift store. one has a
grid of squares on the bottom, like graph paper, lines
recessed. other has a pattern of diamonds - edges raised -
centers recessed. the diamond one gets used more, it's easier
to clean. the square grid one works better for smashburgers,
doesn't stick from suction when pulling it off.

last used them for making reubens this week.

The one I bought was the heaviest stainless one I could find that wasn't
too expensive. One pound and a tiny bit under 25 sq. inches seemed adequate. I'm also going to try it for pan frying tortillas, as they
always bubble up in the middle.

i like it being flat on the bottom. wouldn't stick to
smashburgers.

it amazes me things like this cost so little. and is the
material really what the specs say it is, 304 stainless steel?

bear in mind i'm employed in metalworking.

press is one pound. one pound of 304 SS is approx 3.5 cubic inches.
i didn't look up its exact density. it's made from SS sheet. a sheet
of .09 thick x 6 inches x 6 inches 304SS is 3.25 CI. close
enough for discussion purpose.

<https://www.mcmaster.com/products/metals/stainless-steel-1~/multipurpose-304-stainless-steel-6/shape~sheet>

a .09 x 6 x 18 sheet is $87, divided by 3 is $29. for a .9 pound
piece of 304 SS sheet. plus shipping. and McMaster-Carr isn't a whole
lot more expensive than local steel supplies.

how the hell does walmart sell that for a few bucks when the
material alone costs nearly 10 times that?
--
SDF Public Access UNIX System - https://sdf.org
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2025-08-28, heyjoe <nobody@home.invalid> wrote:

Ed P <esp@snet.n> wrote:

We never had bologna cold, a much better experience fried. A flavor
transformation. On white bread with mustard.

Oh yeah. Needs the mustard to diffuse the fat in bologna. Personal preference, cotto salami instead of bologna, but both are good.

fried bologna and onions. splash of vermouth when sauteing the
onions. and yes, of course, dijon mustard.

:)
--
SDF Public Access UNIX System - https://sdf.org
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 8/28/2025 11:50 AM, ItsJoanNotJoAnn@webtv.net wrote:

Bryan Simmons <bryangsimmons@gmail.com> posted:

On 8/27/2025 11:12 PM, ItsJoanNotJoAnn@webtv.net wrote:

Don't forget, you show us your efforts. I don't see any James
Beard awards landing in your kitchen.

>
And "10's of thousands" also eat chitterlings. Only a true moron would
think that any home cook would ever win a James Beard award.

I bet your mother called you sun, you're so bright.

Here's last Sunday's dinner.
https://photos.app.goo.gl/6t4DiBJrEHM3PUNp6

Learn to move your food around on the grill if you want to avoid
those ugly burnt and charred areas.

Here's some fried fish. Sorry, it's not catfish.
https://photos.app.goo.gl/tKkc1jgfmEg7UWLm6

You couldn't be bothered to remove the skin.

Who the hell makes breaded and fried "fish sticks" using skin-on sliced salmon? Oh, wait...

If that's too pricey, like I wrote, you should have sued that moron who
hit you for everything you could get, and you could be eating high on
the hog instead of ham and baloney.

--Bryan

You are really hung on money and what you can do to squeeze cash
out of people, aren't you? I'm surprised you haven't resorted to
rolling drunks. But then most drunks don't have much cash on them
as they guzzled it away.

~

Do I remember correctly his high school pal claiming they used to eat
the leftovers on the tables/plates from the tables of some pizza joint
where they worked?

I'm all about saving money but most people don't harp on prices or take pictures of the label showing the price the way he does. Then again, he didn't get three college degrees so... ;)

Jill
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 8/28/2025 11:40 AM, ItsJoanNotJoAnn@webtv.net wrote:

Ed P <esp@snet.n> posted:

On 8/28/2025 7:17 AM, Bryan Simmons wrote:

While my mother *was* born in Alabama, she wasn't very backwoods.-a It's >>> my father who was from the Ozarks.-a She was his city girl.-a The baloney >>> back then was pork.-a No chicken.-a There probably was beef baloney, but I >>> don't think we had it.
>
It's for po' folks.-a Why anyone in 2025 would eat fried baloney and
government style cheese on white bread, I don't know.

--Bryan

You never had the best, the beef bologna and yet you are critical of
those that eat it.

Easy to be critical of something you have no experience or knowledge of.

All these sanctimonious posts disparaging what other people eat,
but he only buys from the marked down meat bin. I'm a fan of
mark downs myself, but I don't put on airs and act I'm above a
hot dog or a bologna sandwich and only the finest ingredients
are to be found in my kitchen.

~

Joan, he's a legend in his own mind. He always makes a point of showing
the price tags. Everyone loves a bargain but featuring the price in
pics is overkill. He's also a fan of tilapia which is one of the
crappiest fish available. But it might have been a better choice for
those fried "fish sticks" than the slab of marked down skin-on coho
salmon that he sliced, breaded and fried.

Jill
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:

dsi1 <user4746@newsgrouper.org.invalid> posted:

Bryan Simmons <bryangsimmons@gmail.com> posted:

https://www.amazon.com/dp/B0CG1KN2VJ/?th=1
Also good for enough bacon for 1 nice BLT. It weighs a pound, so it should keep the bacon goon and flat. I'll post results.

--Bryan

It's probably pretty useful. The photos on the link are pretty dumb. Using a
press on a grill is mostly a photographer's silly fantasy. I used a press to
cook up some teriyaki chicken last night. I don't have a real press so I have
to use a sauce pan. It's low class but it works well enough. I also use the technique to cook salmon with crispy skin. Using a press increases heat transfer
and speeds up cooking time.

https://photos.app.goo.gl/5Rb5PRBJj8pvN1jU6

https://photos.app.goo.gl/tj7caZo1GoGzmmdw6

I've seen people use a saucepan or a smaller skillet with an
aluminum wrapped brick in the pan to give it weight.

~

I'll lay parchment on the food and place the saucepan on that. If I need more weight, I'll add some hot water to the pan. I cooked two chicken thighs last night so I put parchment, a flat plate, and then the saucepan on the thighs. Everything worked according to plan. Well, except that I woke up this morning and the scent of curry powder filled the house. Hopefully, that dissipates soon.
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

Jill McQuown wrote on 8/28/2025 2:32 PM:

On 8/28/2025 11:50 AM, ItsJoanNotJoAnn@webtv.net wrote:

Bryan Simmons <bryangsimmons@gmail.com> posted:

On 8/27/2025 11:12 PM, ItsJoanNotJoAnn@webtv.net wrote:

Don't forget, you show us your efforts.a I don't see any James
Beard awards landing in your kitchen.

a >
And "10's of thousands" also eat chitterlings.a Only a true moron would
think that any home cook would ever win a James Beard award.

I bet your mother called you sun, you're so bright.

Here's last Sunday's dinner.
https://photos.app.goo.gl/6t4DiBJrEHM3PUNp6

Learn to move your food around on the grill if you want to avoid
those ugly burnt and charred areas.

Here's some fried fish.a Sorry, it's not catfish.
https://photos.app.goo.gl/tKkc1jgfmEg7UWLm6

You couldn't be bothered to remove the skin.

Who the hell makes breaded and fried "fish sticks" using skin-on sliced salmon?a Oh, wait...

If that's too pricey, like I wrote, you should have sued that moron who
hit you for everything you could get, and you could be eating high on
the hog instead of ham and baloney.

--Bryan

You are really hung on money and what you can do to squeeze cash
out of people, aren't you?a I'm surprised you haven't resorted to
rolling drunks.a But then most drunks don't have much cash on them
as they guzzled it away.

~

Do I remember correctly his high school pal claiming they used to eat
the leftovers on the tables/plates from the tables of some pizza joint
where they worked?

I'm all about saving money but most people don't harp on prices or take pictures of the label showing the price the way he does.a Then again, he didn't get three college degrees so... ;)

Jill

That's GOOD. Get all that hate out, your Majesty. It's festering
inside your guts.

--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


Dave Smith <adavid.smith@sympatico.ca> posted:

On 2025-08-28 11:34 a.m., ItsJoanNotJoAnn@webtv.net wrote:

I'm not a great fan bratwurst, but I already have many Italian
sausages in the freezer to fill that need if I don't have any
Nathan's dogs on hand. Completely different flavors though
from the across the pond sausages.

I wish there was something between Italian mild and hot sausages.
Perhaps they vary from on area to another but around here the hot are usually really hot and the mild are not at all hot. Instead, they tend
to be heavy on fennel. At least some of them use ground fennel instead
of whole seeds. I would like to try something without the fennel and
with some heat instead.

If I'm not mistaken, Johnsonville also has a 'sweet' Italian
sausage in their lineup. I've not tried it, so I can't say
it's better or worse than their other flavors. No butchers
nearby that make their own Italian sausages?

~
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


Bryan Simmons <bryangsimmons@gmail.com> posted:

On 8/28/2025 10:50 AM, ItsJoanNotJoAnn@webtv.net wrote:

And the week before. Yeah, she made another mousse cake.
https://photos.app.goo.gl/Y55nyJURN21oMgju7

She needs to work on her presentation.

It's not a fucking cook book. It was dinner. I just snapped quick pix.

If you're going to crowing about her efforts and posting pictures,
she needs to put more effort into her presentation. It looks like
a 7th grade home economics project.

And here's a collection of a month's worth of cooking photos.
https://photos.app.goo.gl/HMDmu5mphyjCUJGV9

Some pictures are truly stomach lurching. But you had to eat,
not I.

Which ones?

Most all of them. The plated chicken looks rather decent.

Here's some fried fish. Sorry, it's not catfish.
https://photos.app.goo.gl/tKkc1jgfmEg7UWLm6

You couldn't be bothered to remove the skin.

If that's too pricey, like I wrote, you should have sued that moron who
hit you for everything you could get, and you could be eating high on
the hog instead of ham and baloney.

--Bryan

You are really hung on money and what you can do to squeeze cash
out of people, aren't you? I'm surprised you haven't resorted to
rolling drunks. But then most drunks don't have much cash on them
as they guzzled it away.

The negligent driver deserved it. You potentially deserved it--a big settlement, not getting hit. You were plain stupid not to get what you
were entitled to.

--Bryan

All $69,000 of the emergency room visit was paid for by her
insurance company plus that bone jarring ambulance ride. I
paid not one single dime: nada, zip, zilch, none, zero. They
also paid for a new bike helmet, plus repair to my e-bike and
I /still/ got a cash pay out.

I would have to prove lasting injury of which thankfully I've
had none. When a lawyer is hired you're dumb enough to think
a person will be rewarded with bags and bags of cash just
because they've sued a large corporation. The lawyer will
take most of what is awarded in fees unless there are ongoing
therapy sessions and have lasting injuries.

Greed is such an ugly trait in people, and you seem to think it's
an admirable virtue.

~
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2025-08-28, Dave Smith <adavid.smith@sympatico.ca> wrote:

On 2025-08-28 11:34 a.m., ItsJoanNotJoAnn@webtv.net wrote:

I'm not a great fan bratwurst, but I already have many Italian
sausages in the freezer to fill that need if I don't have any
Nathan's dogs on hand. Completely different flavors though
from the across the pond sausages.

I wish there was something between Italian mild and hot sausages.
Perhaps they vary from on area to another but around here the hot are usually really hot and the mild are not at all hot. Instead, they tend
to be heavy on fennel. At least some of them use ground fennel instead
of whole seeds. I would like to try something without the fennel and
with some heat instead.

I find it depends where I shop. Some stores have extremely hot
sausage, others are not so hot.

I like whole fennel seed in sausage. Provides a nice pop of flavor.
--
Cindy Hamilton
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2025-08-28 5:20 p.m., ItsJoanNotJoAnn@webtv.net wrote:

Dave Smith <adavid.smith@sympatico.ca> posted:

If I'm not mistaken, Johnsonville also has a 'sweet' Italian
sausage in their lineup. I've not tried it, so I can't say
it's better or worse than their other flavors. No butchers
nearby that make their own Italian sausages?

There are several places that make their own sausage but they are
similar to the others, too much heat or too much (for me) fennel.


The place about two miles down the road from me is well known for the
sausages they make. I can't shop there because I hate the former owner
and just could not support his business. I started referring to him as
the Meat Nazi and it was immediately adapted by others. He was a
miserable prick. The last time I went in there was shortly after opening
for the day. There were three people and when the owner came in he gave
each of them a blast of shit, in front of their co-workers and in front
of a customer. That was it for me.

Some time after that he was charged with sexual assaults on a couple of
his young female employees. The case went on for years. It was remanded
more than 50 times before he finally copped a plea that saw him hand the
store over to his son, house arrest, having to wear an ankle monitor,
not allowed near parks or swimming pools with young children. The son
is running the place now but I still have trouble with the place.

--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2025-08-28 5:41 p.m., Cindy Hamilton wrote:

On 2025-08-28, Dave Smith <adavid.smith@sympatico.ca> wrote:

I wish there was something between Italian mild and hot sausages.
Perhaps they vary from on area to another but around here the hot are
usually really hot and the mild are not at all hot. Instead, they tend
to be heavy on fennel. At least some of them use ground fennel instead
of whole seeds. I would like to try something without the fennel and
with some heat instead.

I find it depends where I shop. Some stores have extremely hot
sausage, others are not so hot.

If I had my druthers I'd druther a milder version of the hot, but the
choice is too hot or "sweet"/sweet.>

I like whole fennel seed in sausage. Provides a nice pop of flavor.

Tastes vary. I can handle a little ground fennel but I don't like
clumps of it poorly mixed or, worse, seeds.





--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

Dave Smith wrote:

On 2025-08-28 5:20 p.m., ItsJoanNotJoAnn@webtv.net wrote:

Dave Smith <adavid.smith@sympatico.ca> posted:

If I'm not mistaken, Johnsonville also has a 'sweet' Italian
sausage in their lineup.-a I've not tried it, so I can't say
it's better or worse than their other flavors.-a No butchers
nearby that make their own Italian sausages?

There are several places that make their own sausage

<snip long winded diatribe>

So?
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

ItsJoanNotJoAnn@webtv.net wrote on 8/28/2025 4:20 PM:

Dave Smith <adavid.smith@sympatico.ca> posted:

On 2025-08-28 11:34 a.m., ItsJoanNotJoAnn@webtv.net wrote:

I'm not a great fan bratwurst, but I already have many Italian
sausages in the freezer to fill that need if I don't have any
Nathan's dogs on hand. Completely different flavors though
from the across the pond sausages.

I wish there was something between Italian mild and hot sausages.
Perhaps they vary from on area to another but around here the hot are
usually really hot and the mild are not at all hot. Instead, they tend
to be heavy on fennel. At least some of them use ground fennel instead
of whole seeds. I would like to try something without the fennel and
with some heat instead.

If I'm not mistaken, Johnsonville also has a 'sweet' Italian
sausage in their lineup. I've not tried it, so I can't say
it's better or worse than their other flavors. No butchers
nearby that make their own Italian sausages?

~

Johnsonville is pretty low end stuff. I tried it once, but never bought
it again. Dave would be VERY disappointed. If he were in the US, I
would recommend Whole foods (if pubix doesn't sell it).

In Canada, I don't know where to direct him. Maybe Canadian Tire sells
good stuff in their grocery department?

Maybe her Highness will provide guidance when she has time.

--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

Cindy Hamilton wrote on 8/28/2025 4:41 PM:

On 2025-08-28, Dave Smith <adavid.smith@sympatico.ca> wrote:

On 2025-08-28 11:34 a.m., ItsJoanNotJoAnn@webtv.net wrote:

I'm not a great fan bratwurst, but I already have many Italian
sausages in the freezer to fill that need if I don't have any
Nathan's dogs on hand. Completely different flavors though
from the across the pond sausages.

I wish there was something between Italian mild and hot sausages.
Perhaps they vary from on area to another but around here the hot are
usually really hot and the mild are not at all hot. Instead, they tend
to be heavy on fennel. At least some of them use ground fennel instead
of whole seeds. I would like to try something without the fennel and
with some heat instead.

I find it depends where I shop. Some stores have extremely hot
sausage, others are not so hot.

I like whole fennel seed in sausage. Provides a nice pop of flavor.

I suggested Dave make use of his extra hot special piri piri sauce. He
uses it almost everyday. Why not slop that on the sausages?

--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

Dave Smith wrote on 8/28/2025 5:05 PM:

On 2025-08-28 5:41 p.m., Cindy Hamilton wrote:

On 2025-08-28, Dave Smith <adavid.smith@sympatico.ca> wrote:

I wish there was something between Italian mild and hot sausages.
Perhaps they vary from on area to another but around here the hot are
usually really hot and the mild are not at all hot. Instead, they tend
to be heavy on fennel. At least some of them use ground fennel instead
of whole seeds. I would like to try something without the fennel and
with some heat instead.

I find it depends where I shop.a Some stores have extremely hot
sausage, others are not so hot.

If I had my druthers I'd druther a milder version of the hot, but the
choice is too hot or "sweet"/sweet.>

I like whole fennel seed in sausage.a Provides a nice pop of flavor.

aTastes vary. I can handle a little ground fennel but I don't like
clumps of it poorly mixed or, worse, seeds.

You'd still find something to bitch about. Just slop some hot sauce on
your goddamn sausages.

Quit whining. It's unbecoming for an adult, let alone a Police Officer.



--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

. wrote on 8/28/2025 5:18 PM:

Dave Smith wrote:

On 2025-08-28 5:20 p.m., ItsJoanNotJoAnn@webtv.net wrote:

Dave Smith <adavid.smith@sympatico.ca> posted:

If I'm not mistaken, Johnsonville also has a 'sweet' Italian
sausage in their lineup.-a I've not tried it, so I can't say
it's better or worse than their other flavors.-a No butchers
nearby that make their own Italian sausages?

There are several places that make their own sausage

<snip long winded diatribe>

So?

It's just that blustery wind blowing in from canada. It'll die down soon.


--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2025-08-28, Dave Smith <adavid.smith@sympatico.ca> wrote:

The place about two miles down the road from me is well known for the sausages they make. I can't shop there because I hate the former owner
and just could not support his business.

The *former* owner. What about the current owner?
--
Cindy Hamilton
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Fri, 29 Aug 2025 08:51:46 -0000 (UTC), Cindy Hamilton <chamilton5280@invalid.com> wrote:

On 2025-08-28, Dave Smith <adavid.smith@sympatico.ca> wrote:

The place about two miles down the road from me is well known for the
sausages they make. I can't shop there because I hate the former owner
and just could not support his business.

The *former* owner. What about the current owner?

I was wondering about that too.
--
Bruce <https://media.cnn.com/api/v1/images/stellar/prod/gettyimages-681946574-20250717233334800.jpg>
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2025-08-29 4:51 a.m., Cindy Hamilton wrote:

On 2025-08-28, Dave Smith <adavid.smith@sympatico.ca> wrote:

The place about two miles down the road from me is well known for the
sausages they make. I can't shop there because I hate the former owner
and just could not support his business.

The *former* owner. What about the current owner?

The current owner is the former owner's son. I don't know how far the
apple fell from the tree and don't know if the miserable old prick has
his fingers in the business. I wasn't the only one who avoided the
business because of the way he treated his staff.

--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Fri, 29 Aug 2025 09:39:51 -0400, Dave Smith
<adavid.smith@sympatico.ca> wrote:

On 2025-08-29 4:51 a.m., Cindy Hamilton wrote:

On 2025-08-28, Dave Smith <adavid.smith@sympatico.ca> wrote:

The place about two miles down the road from me is well known for the
sausages they make. I can't shop there because I hate the former owner
and just could not support his business.

The *former* owner. What about the current owner?

The current owner is the former owner's son. I don't know how far the
apple fell from the tree and don't know if the miserable old prick has
his fingers in the business. I wasn't the only one who avoided the
business because of the way he treated his staff.

Are you saying your son's a bigot too?
--
Bruce <https://media.cnn.com/api/v1/images/stellar/prod/gettyimages-681946574-20250717233334800.jpg>
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

ItsJoanNotJoAnn@webtv.net wrote:

Dave Smith <adavid.smith@sympatico.ca> posted:

On 2025-08-28 11:34 a.m., ItsJoanNotJoAnn@webtv.net wrote:

I'm not a great fan bratwurst, but I already have many Italian
sausages in the freezer to fill that need if I don't have any
Nathan's dogs on hand. Completely different flavors though
from the across the pond sausages.

I wish there was something between Italian mild and hot sausages.
Perhaps they vary from on area to another but around here the hot
are usually really hot and the mild are not at all hot. Instead,
they tend to be heavy on fennel. At least some of them use ground
fennel instead of whole seeds. I would like to try something
without the fennel and with some heat instead.

If I'm not mistaken, Johnsonville also has a 'sweet' Italian
sausage in their lineup. I've not tried it, so I can't say
it's better or worse than their other flavors. No butchers
nearby that make their own Italian sausages?

~

Johnsonville also has a medium I believe. At least marketed here.
While I make most of ours, I try store brands to get ideas for my own
spicing.
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

Jill McQuown wrote:

On 8/28/2025 11:40 AM, ItsJoanNotJoAnn@webtv.net wrote:

Ed P <esp@snet.n> posted:

On 8/28/2025 7:17 AM, Bryan Simmons wrote:

While my mother was born in Alabama, she wasn't very
backwoods.-a It's my father who was from the Ozarks.-a She was
his city girl.-a The baloney back then was pork.-a No chicken.-a
There probably was beef baloney, but I don't think we had it.

It's for po' folks.-a Why anyone in 2025 would eat fried baloney
and government style cheese on white bread, I don't know.

--Bryan

You never had the best, the beef bologna and yet you are critical
of those that eat it.

Easy to be critical of something you have no experience or
knowledge of.

All these sanctimonious posts disparaging what other people eat,
but he only buys from the marked down meat bin. I'm a fan of
mark downs myself, but I don't put on airs and act I'm above a
hot dog or a bologna sandwich and only the finest ingredients
are to be found in my kitchen.
~

Joan, he's a legend in his own mind. He always makes a point of
showing the price tags. Everyone loves a bargain but featuring the
price in pics is overkill. He's also a fan of tilapia which is one
of the crappiest fish available. But it might have been a better
choice for those fried "fish sticks" than the slab of marked down
skin-on coho salmon that he sliced, breaded and fried.

Jill

I too shop often with an eye to the mark downs (vacuum seal when I get
home into portions for 2 then freeze same day). No special virtue
signalling there, just current prices and trying to keep to a sane
grocery bill. We are fortunate in that a lot of what we do like, isn't
very expensive.

I did get a killer deal (eVic special) on wild caught small gulf shrimp
at 4.97lb (limit 4lbs). Got 4lbs. They'd been deveined but still had
the tails on. Split out to 4oz bags (1 serving if main, 2 if used as
garnish), that will keep us stocked for a month.
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

ItsJoanNotJoAnn@webtv.net wrote:

dsi1 <user4746@newsgrouper.org.invalid> posted:

Bryan Simmons <bryangsimmons@gmail.com> posted:

https://www.amazon.com/dp/B0CG1KN2VJ/?th=1
Also good for enough bacon for 1 nice BLT. It weighs a pound, so
it should keep the bacon goon and flat. I'll post results.

--Bryan

It's probably pretty useful. The photos on the link are pretty
dumb. Using a press on a grill is mostly a photographer's silly
fantasy. I used a press to cook up some teriyaki chicken last
night. I don't have a real press so I have to use a sauce pan. It's
low class but it works well enough. I also use the technique to
cook salmon with crispy skin. Using a press increases heat transfer
and speeds up cooking time.

https://photos.app.goo.gl/5Rb5PRBJj8pvN1jU6

https://photos.app.goo.gl/tj7caZo1GoGzmmdw6

I've seen people use a saucepan or a smaller skillet with an
aluminum wrapped brick in the pan to give it weight.

~

I use another smaller cast iron frying pan if I want something
flattened.
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2025-08-31 1:18 p.m., Carol wrote:

ItsJoanNotJoAnn@webtv.net wrote:

If I'm not mistaken, Johnsonville also has a 'sweet' Italian
sausage in their lineup. I've not tried it, so I can't say
it's better or worse than their other flavors. No butchers
nearby that make their own Italian sausages?

~

Johnsonville also has a medium I believe. At least marketed here.
While I make most of ours, I try store brands to get ideas for my own spicing.

We get almost all of our meat from one two butcher shops. The next time
I am in grocery store that carries Johnsonville I will keep an eye out
for a medium Italian. Around here sweet and mild are the same thing....
anise and no heat or hot, which is too hot to enjoy. I would like a
medium hot.
--- Synchronet 3.21a-Linux NewsLink 1.2