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1# ground beef, browned and undrained
1 small onion, chopped
2 medium cloves garlic, pressed
1/2 cup ancho powder
1/8 to 1/4 cup cumin powder
1 30.5 oz can Brooks Chili Hot Beans
https://brandclub.com/Brooks-Chili-Hot-Beans-305-Oz/p/9J507QRR/product
tiny pinch of MSG
extra water
https://photos.app.goo.gl/T6uHzT1p4F4yGpDj6
No tomato other than the less than 2% tomato paste in the beans
I added salt in the bowl.
Bryan Simmons <bryangsimmons@gmail.com> posted:
1# ground beef, browned and undrained
1 small onion, chopped
2 medium cloves garlic, pressed
1/2 cup ancho powder
1/8 to 1/4 cup cumin powder
1 30.5 oz can Brooks Chili Hot Beans
I've got a couple cans of those beans on the shelf for next
time I make chili.
https://brandclub.com/Brooks-Chili-Hot-Beans-305-Oz/p/9J507QRR/product
tiny pinch of MSG
extra water
https://photos.app.goo.gl/T6uHzT1p4F4yGpDj6
No tomato other than the less than 2% tomato paste in the beans
You don't like tomato sauce/diced tomatoes in your chili?
I added salt in the bowl.
Any particular reason you don't add salt as you cook this dish?
Bryan Simmons <bryangsimmons@gmail.com> posted:
1# ground beef, browned and undrained
1 small onion, chopped
2 medium cloves garlic, pressed
1/2 cup ancho powder
1/8 to 1/4 cup cumin powder
1 30.5 oz can Brooks Chili Hot Beans
I've got a couple cans of those beans on the shelf for next
time I make chili.
https://brandclub.com/Brooks-Chili-Hot-Beans-305-Oz/p/9J507QRR/product
tiny pinch of MSG
extra water
https://photos.app.goo.gl/T6uHzT1p4F4yGpDj6
No tomato other than the less than 2% tomato paste in the beans
You don't like tomato sauce/diced tomatoes in your chili?
I added salt in the bowl.
Any particular reason you don't add salt as you cook this dish?
On 2025-10-08, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
1# ground beef, browned and undrained
1 small onion, chopped
2 medium cloves garlic, pressed
1/2 cup ancho powder
1/8 to 1/4 cup cumin powder
1 30.5 oz can Brooks Chili Hot Beans
I've got a couple cans of those beans on the shelf for next
time I make chili.
https://brandclub.com/Brooks-Chili-Hot-Beans-305-Oz/p/9J507QRR/product
tiny pinch of MSG
extra water
https://photos.app.goo.gl/T6uHzT1p4F4yGpDj6
No tomato other than the less than 2% tomato paste in the beans
You don't like tomato sauce/diced tomatoes in your chili?
The recipe in the Impoverished Students' Book of Cookery, Drinkery,
& Housekeepery has no tomato.
I wonder if my ex-husband still has his copy.
I added salt in the bowl.
Any particular reason you don't add salt as you cook this dish?
Because he's a terrible cook.
On 10/8/2025 4:42 PM, Cindy Hamilton wrote:
On 2025-10-08, ItsJoanNotJoAnn-a webtv.netAnd you are an obese old thing who will be all alone when your husband
<user4742@newsgrouper.org.invalid> wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
1# ground beef, browned and undrained
1 small onion, chopped
2 medium cloves garlic, pressed
1/2 cup ancho powder
1/8 to 1/4 cup cumin powder
1 30.5 oz can Brooks Chili Hot Beans
I've got a couple cans of those beans on the shelf for next
time I make chili.
https://brandclub.com/Brooks-Chili-Hot-Beans-305-Oz/p/9J507QRR/product >>>> tiny pinch of MSG
extra water
https://photos.app.goo.gl/T6uHzT1p4F4yGpDj6
No tomato other than the less than 2% tomato paste in the beans
You don't like tomato sauce/diced tomatoes in your chili?
The recipe in the Impoverished Students' Book of Cookery, Drinkery,
& Housekeepery has no tomato.
I wonder if my ex-husband still has his copy.
I added salt in the bowl.
Any particular reason you don't add salt as you cook this dish?
Because he's a terrible cook.
dies.
On 10/8/2025 2:53 PM, ItsJoanNotJoAnn@webtv.net wrote:
No tomato other than the less than 2% tomato paste in the beans
You don't like tomato sauce/diced tomatoes in your chili?
My mother did that. Midwest chili. I'm not interested in a hybrid of spaghetti sauce. Basically, it's dumbed down chili for Midwesterners and Mid-Southerners who would consider the half cup of ancho powder to be
nuts.
I added salt in the bowl.
Any particular reason you don't add salt as you cook this dish?
I like a lot more salt than most folks do, and you can add it, but you
can't take it out. Everything that I cook for others tends to be under-salted.
On 10/8/2025 10:14 PM, Bryan Simmons wrote:
On 10/8/2025 4:42 PM, Cindy Hamilton wrote:
Because he's a terrible cook.And you are an obese old thing who will be all alone when your husband
dies.
Every time I think you wrote the most vile and disgusting comment, you >manage to top it.
And yet you use her comment in your sig line because you admire her. .
1# ground beef, browned and undrained
1 small onion, chopped
2 medium cloves garlic, pressed
1/2 cup ancho powder
1/8 to 1/4 cup cumin powder
1 30.5 oz can Brooks Chili Hot Beans https://brandclub.com/Brooks-Chili-Hot-Beans-305-Oz/p/9J507QRR/product
tiny pinch of MSG
extra water
https://photos.app.goo.gl/T6uHzT1p4F4yGpDj6
No tomato other than the less than 2% tomato paste in the beans
I added salt in the bowl.
On 10/8/2025 4:42 PM, Cindy Hamilton wrote:
On 2025-10-08, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
1# ground beef, browned and undrained
1 small onion, chopped
2 medium cloves garlic, pressed
1/2 cup ancho powder
1/8 to 1/4 cup cumin powder
1 30.5 oz can Brooks Chili Hot Beans
I've got a couple cans of those beans on the shelf for next
time I make chili.
https://brandclub.com/Brooks-Chili-Hot-Beans-305-Oz/p/9J507QRR/product >>> tiny pinch of MSG
extra water
https://photos.app.goo.gl/T6uHzT1p4F4yGpDj6
No tomato other than the less than 2% tomato paste in the beans
You don't like tomato sauce/diced tomatoes in your chili?
The recipe in the Impoverished Students' Book of Cookery, Drinkery,
& Housekeepery has no tomato.
I wonder if my ex-husband still has his copy.
I added salt in the bowl.
Any particular reason you don't add salt as you cook this dish?
Because he's a terrible cook.
And you are an obese old thing who will be all alone when your husband
dies.
And you are an obese old thing
In article <186cb0e455f5a9c5$21587$2666328$4286dcd3@news.newsgroupdirect.com>, bryangsimmons@gmail.com
Bryan Simmons says...
And you are an obese old thingPot. Kettle. Black.
https://postimg.cc/2VGSd1vT
On 10/8/2025 10:14 PM, Bryan Simmons wrote:
On 10/8/2025 4:42 PM, Cindy Hamilton wrote:
On 2025-10-08, ItsJoanNotJoAnn-a webtv.netAnd you are an obese old thing who will be all alone when your husband
<user4742@newsgrouper.org.invalid> wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
1# ground beef, browned and undrained
1 small onion, chopped
2 medium cloves garlic, pressed
1/2 cup ancho powder
1/8 to 1/4 cup cumin powder
1 30.5 oz can Brooks Chili Hot Beans
I've got a couple cans of those beans on the shelf for next
time I make chili.
https://brandclub.com/Brooks-Chili-Hot-Beans-305-Oz/p/9J507QRR/product >>>>> tiny pinch of MSG
extra water
https://photos.app.goo.gl/T6uHzT1p4F4yGpDj6
No tomato other than the less than 2% tomato paste in the beans
You don't like tomato sauce/diced tomatoes in your chili?
The recipe in the Impoverished Students' Book of Cookery, Drinkery,
& Housekeepery has no tomato.
I wonder if my ex-husband still has his copy.
I added salt in the bowl.
Any particular reason you don't add salt as you cook this dish?
Because he's a terrible cook.
dies.
Every time I think you wrote the most vile and disgusting comment, you manage to top it.
And yet you use her comment in your sig line because you admire her. .
Bryan Simmons <bryangsimmons@gmail.com> posted:
On 10/8/2025 2:53 PM, ItsJoanNotJoAnn@webtv.net wrote:
My mother did that. Midwest chili. I'm not interested in a hybrid of
No tomato other than the less than 2% tomato paste in the beans
You don't like tomato sauce/diced tomatoes in your chili?
spaghetti sauce. Basically, it's dumbed down chili for Midwesterners and
Mid-Southerners who would consider the half cup of ancho powder to be
nuts.
Tex-Mex chili generally doesn't have tomatoes or tomatoes sauce
which is what you made. I do use tomatoes and diced tomatoes, but
in no way does it even remotely look, smell, or taste like spaghetti
sauce. However, many cooks in Mexico use tomatoes and tomato sauce
in their chili. Plus ancho chilis is mild, quite mild and low on
the Scoville scale.
Bryan Simmons <bryangsimmons@gmail.com> posted:
1# ground beef, browned and undrained
1 small onion, chopped
2 medium cloves garlic, pressed
1/2 cup ancho powder
1/8 to 1/4 cup cumin powder
1 30.5 oz can Brooks Chili Hot Beans
Any particular reason you don't add salt as you cook this dish?
On 2025-10-09, Ed P <esp@snet.n> wrote:
Every time I think you wrote the most vile and disgusting comment, you
manage to top it.
And yet you use her comment in your sig line because you admire her. .
He's not wrong. But I don't consider that a pejorative.
He simply doesn't know enough about me to insult me.
On 2025-10-08, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
1# ground beef, browned and undrained
1 small onion, chopped
2 medium cloves garlic, pressed
1/2 cup ancho powder
1/8 to 1/4 cup cumin powder
1 30.5 oz can Brooks Chili Hot Beans
Any particular reason you don't add salt as you cook this dish?
i wouldn't. there's nearly 500mg of sodium in a half cup of the
beans. that's almost one teaspoon in the 30.5 oz can. is more
enough salt for that small batch if chili.
Plus ancho chilis is mild, quite mild and low on
the Scoville scale.
In any event, he should use whole anchos, toast them in
a dry skillet, rehydrate them, and puree them in a blender.
On 2025-10-09, flood of sins <fos@sdf.org> wrote:
On 2025-10-08, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
1# ground beef, browned and undrained
1 small onion, chopped
2 medium cloves garlic, pressed
1/2 cup ancho powder
1/8 to 1/4 cup cumin powder
1 30.5 oz can Brooks Chili Hot Beans
Any particular reason you don't add salt as you cook this dish?
i wouldn't. there's nearly 500mg of sodium in a half cup of the
beans. that's almost one teaspoon in the 30.5 oz can. is more
enough salt for that small batch if chili.
Not everybody cares about sodium. I get about 500 mg in my
breakfast oatmeal.
I can't think of a single thing I don't add salt to, except
for beverages like water or milk.
On 2025-10-09, flood of sins <fos@sdf.org> wrote:
On 2025-10-08, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
1# ground beef, browned and undrained
1 small onion, chopped
2 medium cloves garlic, pressed
1/2 cup ancho powder
1/8 to 1/4 cup cumin powder
1 30.5 oz can Brooks Chili Hot Beans
Any particular reason you don't add salt as you cook this dish?
i wouldn't. there's nearly 500mg of sodium in a half cup of the
beans. that's almost one teaspoon in the 30.5 oz can. is more
enough salt for that small batch if chili.
Not everybody cares about sodium. I get about 500 mg in my
breakfast oatmeal.
I can't think of a single thing I don't add salt to, except
for beverages like water or milk.
On 2025-10-08, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
1# ground beef, browned and undrained
1 small onion, chopped
2 medium cloves garlic, pressed
1/2 cup ancho powder
1/8 to 1/4 cup cumin powder
1 30.5 oz can Brooks Chili Hot Beans
Any particular reason you don't add salt as you cook this dish?
i wouldn't. there's nearly 500mg of sodium in a half cup of the
beans. that's almost one teaspoon in the 30.5 oz can. is more
enough salt for that small batch if chili.
On 2025-10-09, Cindy Hamilton <chamilton5280@invalid.com> wrote:
I can't think of a single thing I don't add salt to, except
for beverages like water or milk.
that was my father, he put salt on nearly everything. pizza.
beer. everything on a dinner plate with very few exceptions like
sauerkraut. when he was diagnosed with kidney disease he had to
cut back on the sodium a lot. potassium too. he had a terrible
time with it, without salt food tasted bland to him, he didn't
enjoy eating anymore.
my wife and i have been using so little sodium for so long in
our cooking that when we go out to eat food often tastes too
salty. we do need salt though. i'm craving it right now. tonight
i'll put some on popcorn. i usually just spray it with a bit
of butter flavored cooking spray.
There seems to be some adaptability to tastes A few years back I had to
go low salt.-a Food was pretty bland for a while and I started using
herbs and spices to compensate for the lack of salt. My son and DiL also went slow sodium. My wife was adding salt to her food.-a After a few
months we went out for dinner together and the three of us found the
food to be too salty but my wife, who had been eating salt all along
thought it was about right.
On 10/9/2025 11:50 AM, Dave Smith wrote:
There seems to be some adaptability to tastes A few years back I had
to go low salt.-a Food was pretty bland for a while and I started using
herbs and spices to compensate for the lack of salt. My son and DiL
also went slow sodium. My wife was adding salt to her food.-a After a
few months we went out for dinner together and the three of us found
the food to be too salty but my wife, who had been eating salt all
along thought it was about right.
I never used much salt.-a Sure, some things need a bit, but not much.-a I guess with age, my taste is not as good and I use more the past couple
of years.
On 2025-10-09 12:19 p.m., Ed P wrote:
On 10/9/2025 11:50 AM, Dave Smith wrote:
There seems to be some adaptability to tastes A few years back I had
to go low salt.-a Food was pretty bland for a while and I started using >>> herbs and spices to compensate for the lack of salt. My son and DiL
also went slow sodium. My wife was adding salt to her food.-a After a
few months we went out for dinner together and the three of us found
the food to be too salty but my wife, who had been eating salt all
along thought it was about right.
I never used much salt.-a Sure, some things need a bit, but not much.-a I >> guess with age, my taste is not as good and I use more the past couple
of years.
People definitely loose their sense of taste as they grow older and that
is why some suggest more herbs, spices and seasoning. Never the less, if
you are used to a certain salt level in your food and then cut back for
a few months, the next time you have those restaurant or prepared meals
you used to have they are going to taste much saltier than they used to.
my wife and i have been using so little sodium for so long in
our cooking that when we go out to eat food often tastes too
salty. we do need salt though. i'm craving it right now. tonight
i'll put some on popcorn. i usually just spray it with a bit
of butter flavored cooking spray.
On 2025-10-09 9:50 a.m., Dave Smith wrote:
my wife and i have been using so little sodium for so long in
our cooking that when we go out to eat food often tastes too
salty. we do need salt though. i'm craving it right now. tonight
i'll put some on popcorn. i usually just spray it with a bit
of butter flavored cooking spray.
Restaurants over-salt dishes IMO. Whenever I eat out, my weight
the following morning is always well above where it ought to be
and I attribute that to fluid retention due to the salt.
There seems to be some adaptability to tastes A few years back I had to
go low salt. Food was pretty bland for a while and I started using
herbs and spices to compensate for the lack of salt. My son and DiL also went slow sodium. My wife was adding salt to her food. After a few
months we went out for dinner together and the three of us found the
food to be too salty but my wife, who had been eating salt all along
thought it was about right.
Dave Smith <adavid.smith@sympatico.ca> posted:
There seems to be some adaptability to tastes A few years back I had to
go low salt. Food was pretty bland for a while and I started using
herbs and spices to compensate for the lack of salt. My son and DiL also
went slow sodium. My wife was adding salt to her food. After a few
months we went out for dinner together and the three of us found the
food to be too salty but my wife, who had been eating salt all along
thought it was about right.
I just had some eggs that my daughter cooked up. I've never had eggs that she >cooked before. What a surprise. The eggs were perfectly cooked and she put some
finishing salt on it. I've never had eggs so well executed.
I just had some eggs that my daughter cooked up. I've never had eggs that she cooked before. What a surprise. The eggs were perfectly cooked and she put some
finishing salt on it. I've never had eggs so well executed.
https://photos.app.goo.gl/fytoTXbGxyPeonHCA
On Thu, 9 Oct 2025 11:47:45 -0600, Graham <g.stereo@shaw.ca> wrote:
On 2025-10-09 9:50 a.m., Dave Smith wrote:
my wife and i have been using so little sodium for so long in
our cooking that when we go out to eat food often tastes too
salty. we do need salt though. i'm craving it right now. tonight
i'll put some on popcorn. i usually just spray it with a bit
of butter flavored cooking spray.
Restaurants over-salt dishes IMO. Whenever I eat out, my weight
the following morning is always well above where it ought to be
and I attribute that to fluid retention due to the salt.
It's not the portion sizes in the restaurants?
dsi1 <user4746@newsgrouper.org.invalid> posted:
I just had some eggs that my daughter cooked up. I've never had eggs that she
cooked before. What a surprise. The eggs were perfectly cooked and she put some
finishing salt on it. I've never had eggs so well executed.
You did not say how these eggs were cooked. Scrambled, over easy,
over medium, fried hard, sunny side up?
It looks like focaccia.https://photos.app.goo.gl/fytoTXbGxyPeonHCA
What is this? Some sort of bread?
On 2025-10-09 12:02 p.m., Bruce wrote:
I don't patronise "all you can eat" restos.Restaurants over-salt dishes IMO. Whenever I eat out, my weight
the following morning is always well above where it ought to be
and I attribute that to fluid retention due to the salt.
It's not the portion sizes in the restaurants?
dsi1 <user4746@newsgrouper.org.invalid> posted:
I just had some eggs that my daughter cooked up. I've never had eggs that she
cooked before. What a surprise. The eggs were perfectly cooked and she put some
finishing salt on it. I've never had eggs so well executed.
You did not say how these eggs were cooked. Scrambled, over easy,
over medium, fried hard, sunny side up?
dsi1 <user4746@newsgrouper.org.invalid> posted:
I just had some eggs that my daughter cooked up. I've never had eggs that she
cooked before. What a surprise. The eggs were perfectly cooked and she put some
finishing salt on it. I've never had eggs so well executed.
You did not say how these eggs were cooked. Scrambled, over easy,
over medium, fried hard, sunny side up?
https://photos.app.goo.gl/fytoTXbGxyPeonHCA
What is this? Some sort of bread?
On 2025-10-09 12:02 p.m., Bruce wrote:
On Thu, 9 Oct 2025 11:47:45 -0600, Graham <g.stereo@shaw.ca> wrote:I don't patronise "all you can eat" restos.
On 2025-10-09 9:50 a.m., Dave Smith wrote:
my wife and i have been using so little sodium for so long in
our cooking that when we go out to eat food often tastes too
salty. we do need salt though. i'm craving it right now. tonight
i'll put some on popcorn. i usually just spray it with a bit
of butter flavored cooking spray.
Restaurants over-salt dishes IMO. Whenever I eat out, my weight
the following morning is always well above where it ought to be
and I attribute that to fluid retention due to the salt.
It's not the portion sizes in the restaurants?
On 2025-10-09 5:37 p.m., ItsJoanNotJoAnn@webtv.net wrote:
dsi1 <user4746@newsgrouper.org.invalid> posted:
I just had some eggs that my daughter cooked up. I've never had eggs that she
cooked before. What a surprise. The eggs were perfectly cooked and she put some
finishing salt on it. I've never had eggs so well executed.
You did not say how these eggs were cooked. Scrambled, over easy,
over medium, fried hard, sunny side up?
It may be difficult for some people to agree on what constitutes a
perfectly cooked egg. There are many qualities of eggs that people
disagree on, especially about the yolk being runny or not. My son likes
to scramble eggs for me but I cannot get him to dish mine up when they
are perfect for me because he thinks shiny wet scrambled eggs are
disgusting and underdone. Some people describe a perfect fried egg as
having a crispy brown bottom. Some people flip them over to make sure
the top of the yolk gets set (AKA overcooked).
dsi1 <user4746@newsgrouper.org.invalid> posted:
I just had some eggs that my daughter cooked up. I've never had eggs that she
cooked before. What a surprise. The eggs were perfectly cooked and she put some
finishing salt on it. I've never had eggs so well executed.
You did not say how these eggs were cooked. Scrambled, over easy,
over medium, fried hard, sunny side up?
https://photos.app.goo.gl/fytoTXbGxyPeonHCA
What is this? Some sort of bread?
~
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:
dsi1 <user4746@newsgrouper.org.invalid> posted:
I just had some eggs that my daughter cooked up. I've never had eggs that she
cooked before. What a surprise. The eggs were perfectly cooked and she put some
finishing salt on it. I've never had eggs so well executed.
You did not say how these eggs were cooked. Scrambled, over easy,
over medium, fried hard, sunny side up?
https://photos.app.goo.gl/fytoTXbGxyPeonHCA
What is this? Some sort of bread?
~
The eggs were scrambled, the bread is focaccia. Today's lunch is Shoyu pork.
https://photos.app.goo.gl/nsnwThdmAAWYy8Si6
https://photos.app.goo.gl/zYbF52yWBu4idWat9
On 2025-10-09 5:37 p.m., ItsJoanNotJoAnn@webtv.net wrote:
dsi1 <user4746@newsgrouper.org.invalid> posted:
I just had some eggs that my daughter cooked up. I've never had eggs that she
cooked before. What a surprise. The eggs were perfectly cooked and she put some
finishing salt on it. I've never had eggs so well executed.
You did not say how these eggs were cooked. Scrambled, over easy,
over medium, fried hard, sunny side up?
It may be difficult for some people to agree on what constitutes a
perfectly cooked egg. Some people describe a perfect fried egg as
having a crispy brown bottom. Some people flip them over to make sure
the top of the yolk gets set (AKA overcooked).
Dave Smith <adavid.smith@sympatico.ca> posted:
On 2025-10-09 5:37 p.m., ItsJoanNotJoAnn@webtv.net wrote:
dsi1 <user4746@newsgrouper.org.invalid> posted:
I just had some eggs that my daughter cooked up. I've never had eggs that she
cooked before. What a surprise. The eggs were perfectly cooked and she put some
finishing salt on it. I've never had eggs so well executed.
You did not say how these eggs were cooked. Scrambled, over easy,
over medium, fried hard, sunny side up?
It may be difficult for some people to agree on what constitutes a
perfectly cooked egg. Some people describe a perfect fried egg as
having a crispy brown bottom. Some people flip them over to make sure
the top of the yolk gets set (AKA overcooked).
I flip them over for 30 seconds for the snotty white to set.
The yolk is perfectly runny though.
~
Bryan Simmons <bryangsimmons@gmail.com> posted:
On 10/8/2025 4:42 PM, Cindy Hamilton wrote:
On 2025-10-08, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:And you are an obese old thing who will be all alone when your husband
Bryan Simmons <bryangsimmons@gmail.com> posted:
1# ground beef, browned and undrained
1 small onion, chopped
2 medium cloves garlic, pressed
1/2 cup ancho powder
1/8 to 1/4 cup cumin powder
1 30.5 oz can Brooks Chili Hot Beans
I've got a couple cans of those beans on the shelf for next
time I make chili.
https://brandclub.com/Brooks-Chili-Hot-Beans-305-Oz/p/9J507QRR/product >>>>> tiny pinch of MSG
extra water
https://photos.app.goo.gl/T6uHzT1p4F4yGpDj6
No tomato other than the less than 2% tomato paste in the beans
You don't like tomato sauce/diced tomatoes in your chili?
The recipe in the Impoverished Students' Book of Cookery, Drinkery,
& Housekeepery has no tomato.
I wonder if my ex-husband still has his copy.
I added salt in the bowl.
Any particular reason you don't add salt as you cook this dish?
Because he's a terrible cook.
dies.
Childish rant *snipped* because you've never matured and learnedExactly right. He never grew up and apparently never will.
to take criticism. Grow up and quit acting like a deranged
psychopath. Always lashing out over nothing, just stop, take a
breath, no one is in fear of your tirades. As pissed off as
you always seem to be, I can't understand you posting here daily.
If people made me as mad you seem to be at everyone here, I'd
disappear from this group.
You're immature because _all_ your silly rants revolve around
sex. I'm sure I won't be disappointed that you'd ignore me and
spew some sexual silliness as if that makes you an admirable man.
~
On 10/9/2025 8:22 PM, ItsJoanNotJoAnn@webtv.net wrote:
Dave Smith <adavid.smith@sympatico.ca> posted:
It may be difficult for some people to agree on what constitutes a
perfectly cooked egg. Some people describe a perfect fried egg as
having a crispy brown bottom. Some people flip them over to make sure
the top of the yolk gets set (AKA overcooked).
I flip them over for 30 seconds for the snotty white to set.
The yolk is perfectly runny though.
Ina large pan, that works. I use a small pan for just two eggs and put
a lid on it for most of the cooking time to de-snot them.
It may be difficult for some people to agree on what constitutes a
perfectly cooked egg. There are many qualities of eggs that people
disagree on, especially about the yolk being runny or not. My son likes
to scramble eggs for me but I cannot get him to dish mine up when they
are perfect for me because he thinks shiny wet scrambled eggs are
disgusting and underdone. Some people describe a perfect fried egg as
having a crispy brown bottom.-a Some people flip them over to make sure
the top of the yolk gets set (AKA overcooked).
On 2025-10-09 4:04 p.m., Dave Smith wrote:
It may be difficult for some people to agree on what constitutes a
perfectly cooked egg. There are many qualities of eggs that people
disagree on, especially about the yolk being runny or not. My son likes
to scramble eggs for me but I cannot get him to dish mine up when they
are perfect for me because he thinks shiny wet scrambled eggs are
disgusting and underdone. Some people describe a perfect fried egg as
having a crispy brown bottom.-a Some people flip them over to make sure
the top of the yolk gets set (AKA overcooked).
It's all a matter of personal taste. I like a runny yolk and am not
averse to runny (snotty) whites. In fact, with boiled eggs, I like
the whites to be slightly underdone.
On 2025-10-09 4:04 p.m., Dave Smith wrote:
It may be difficult for some people to agree on what constitutes a perfectly cooked egg.
It's all a matter of personal taste. I like a runny yolk and am not
averse to runny (snotty) whites. In fact, with boiled eggs, I like
the whites to be slightly underdone.
Graham <g.stereo@shaw.ca> posted:
On 2025-10-09 4:04 p.m., Dave Smith wrote:
It may be difficult for some people to agree on what constitutes a
perfectly cooked egg.
It's all a matter of personal taste. I like a runny yolk and am not
averse to runny (snotty) whites. In fact, with boiled eggs, I like
the whites to be slightly underdone.
My stomach just lurched. Efno
Ed P <esp@snet.n> posted:
On 10/9/2025 8:22 PM, ItsJoanNotJoAnn@webtv.net wrote:
Dave Smith <adavid.smith@sympatico.ca> posted:
It may be difficult for some people to agree on what constitutes a
perfectly cooked egg. Some people describe a perfect fried egg as
having a crispy brown bottom. Some people flip them over to make sure >>>> the top of the yolk gets set (AKA overcooked).
I flip them over for 30 seconds for the snotty white to set.
The yolk is perfectly runny though.
Ina large pan, that works. I use a small pan for just two eggs and put
a lid on it for most of the cooking time to de-snot them.
I use a 10"-inch skillet and when I flip the first one to cookLonger. I heat the pan until I see the butter starting to bubble a bit,
the other side for 30 seconds is when I crack the second egg
into the pan.
I've still not tried the lid on the skillet to cook the top of
the eggs. How long do you leave the eggs in the pan with lid
on to de-snot them?? Thirty seconds like when I flip them to
cook the whites or longer?
~
On Thu, 9 Oct 2025 20:05:31 -0600, Graham <g.stereo@shaw.ca> wrote:
On 2025-10-09 4:04 p.m., Dave Smith wrote:
It may be difficult for some people to agree on what constitutes a
perfectly cooked egg. There are many qualities of eggs that people
disagree on, especially about the yolk being runny or not. My son likes
to scramble eggs for me but I cannot get him to dish mine up when they
are perfect for me because he thinks shiny wet scrambled eggs are
disgusting and underdone. Some people describe a perfect fried egg as
having a crispy brown bottom.-a Some people flip them over to make sure
the top of the yolk gets set (AKA overcooked).
It's all a matter of personal taste. I like a runny yolk and am not
averse to runny (snotty) whites. In fact, with boiled eggs, I like
the whites to be slightly underdone.
It's a balancing act, but I like runny yellows more than I hate snotty whites.
On Thu, 09 Oct 2025 23:03:48 GMT, dsi1
<user4746@newsgrouper.org.invalid> wrote:
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:
dsi1 <user4746@newsgrouper.org.invalid> posted:
I just had some eggs that my daughter cooked up. I've never had eggs that she
cooked before. What a surprise. The eggs were perfectly cooked and she put some
finishing salt on it. I've never had eggs so well executed.
You did not say how these eggs were cooked. Scrambled, over easy,
over medium, fried hard, sunny side up?
https://photos.app.goo.gl/fytoTXbGxyPeonHCA
What is this? Some sort of bread?
~
The eggs were scrambled, the bread is focaccia. Today's lunch is Shoyu pork.
https://photos.app.goo.gl/nsnwThdmAAWYy8Si6
https://photos.app.goo.gl/zYbF52yWBu4idWat9
Fake, industrial soy sauce? (just curious)
On 10/9/2025 10:02 PM, ItsJoanNotJoAnn@webtv.net wrote:
On 10/9/2025 8:22 PM, ItsJoanNotJoAnn@webtv.net wrote:I've still not tried the lid on the skillet to cook the top of
I flip them over for 30 seconds for the snotty white to set.
The yolk is perfectly runny though.
Ina large pan, that works. I use a small pan for just two eggs and put
a lid on it for most of the cooking time to de-snot them.
the eggs. How long do you leave the eggs in the pan with lid
on to de-snot them?? Thirty seconds like when I flip them to
cook the whites or longer?
Longer. I heat the pan until I see the butter starting to bubble a bit, crack in two eggs. Add salt and pepper, put the lid on, push down the toaster lever.
For me, I turn the burner (gas) knob to the 5 o'clock position so heat
is always the same.
I really dislike scrambled eggs or omelets that
have brown bits of overcooked egg in them.
On 2025-10-10, Dave Smith wrote:
I really dislike scrambled eggs or omelets that
have brown bits of overcooked egg in them.
Overcooking white or especially yolk yields
a grey-purple discoloration. Any brown spot
is an embryo that has developed to the point
of a bloody circulatory system.
I remove those while checking for shell fragments.
On 2025-10-10, Dave Smith wrote:
I really dislike scrambled eggs or omelets that
have brown bits of overcooked egg in them.
Overcooking white or especially yolk yields
a grey-purple discoloration. Any brown spot
is an embryo that has developed to the point
of a bloody circulatory system.
On 2025-10-10, Mike Duffy <mxduffy@bell.net> wrote:
On 2025-10-10, Dave Smith wrote:
I really dislike scrambled eggs or omelets that
have brown bits of overcooked egg in them.
Overcooking white or especially yolk yields
a grey-purple discoloration. Any brown spot
is an embryo that has developed to the point
of a bloody circulatory system.
He's talking about this (picture):
https://www.food.com/recipe/cheese-and-chive-omelet-196593
I don't like ordinary scrambled eggs or omelettes that are
at all browned, but I don't mind it with egg foo yung.
On Fri, 10 Oct 2025 09:01:35 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
On 2025-10-10, Mike Duffy <mxduffy@bell.net> wrote:
On 2025-10-10, Dave Smith wrote:
I really dislike scrambled eggs or omelets that
have brown bits of overcooked egg in them.
Overcooking white or especially yolk yields
a grey-purple discoloration. Any brown spot
is an embryo that has developed to the point
of a bloody circulatory system.
He's talking about this (picture):
https://www.food.com/recipe/cheese-and-chive-omelet-196593
I don't like ordinary scrambled eggs or omelettes that are
at all browned, but I don't mind it with egg foo yung.
You people remind me of a guy who told me he loves prawns (shrimp for
youse), but only if they were caught during a full moon, doing the backstroke.
On 2025-10-10, Mike Duffy <mxduffy@bell.net> wrote:
Overcooking white or especially yolk yields
a grey-purple discoloration. Any brown spot
is an embryo that has developed to the point
of a bloody circulatory system.
He's talking about this (picture):
https://www.food.com/recipe/cheese-and-chive-omelet-196593
I don't like ordinary scrambled eggs or omelettes that are
at all browned, but I don't mind it with egg foo yung.
On Fri, 10 Oct 2025 09:01:35 -0000 (UTC), Cindy Hamilton <chamilton5280@invalid.com> wrote:
On 2025-10-10, Mike Duffy <mxduffy@bell.net> wrote:
On 2025-10-10, Dave Smith wrote:
I really dislike scrambled eggs or omelets that
have brown bits of overcooked egg in them.
Overcooking white or especially yolk yields
a grey-purple discoloration. Any brown spot
is an embryo that has developed to the point
of a bloody circulatory system.
He's talking about this (picture):
https://www.food.com/recipe/cheese-and-chive-omelet-196593
I don't like ordinary scrambled eggs or omelettes that are
at all browned, but I don't mind it with egg foo yung.
You people remind me of a guy who told me he loves prawns (shrimp for
youse), but only if they were caught during a full moon, doing the backstroke.
On 2025-10-10, Bruce <Bruce@invalid.invalid> wrote:
On Fri, 10 Oct 2025 09:01:35 -0000 (UTC), Cindy Hamilton >><chamilton5280@invalid.com> wrote:
He's talking about this (picture):
https://www.food.com/recipe/cheese-and-chive-omelet-196593
I don't like ordinary scrambled eggs or omelettes that are
at all browned, but I don't mind it with egg foo yung.
You people remind me of a guy who told me he loves prawns (shrimp for
youse), but only if they were caught during a full moon, doing the
backstroke.
And yet you mock people for eating anything they can chew.
On 2025-10-10 5:01 a.m., Cindy Hamilton wrote:
On 2025-10-10, Mike Duffy <mxduffy@bell.net> wrote:
Overcooking white or especially yolk yields
a grey-purple discoloration. Any brown spot
is an embryo that has developed to the point
of a bloody circulatory system.
He's talking about this (picture):
https://www.food.com/recipe/cheese-and-chive-omelet-196593
I don't like ordinary scrambled eggs or omelettes that are
at all browned, but I don't mind it with egg foo yung.
Bingo. That seems to be what many people consider to be a perfectly
cooked omelet but I really don't like eggs brown like that.
On 10/10/2025 5:36 AM, Bruce wrote:
On Fri, 10 Oct 2025 09:01:35 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
He's talking about this (picture):
https://www.food.com/recipe/cheese-and-chive-omelet-196593
I don't like ordinary scrambled eggs or omelettes that are
at all browned, but I don't mind it with egg foo yung.
You people remind me of a guy who told me he loves prawns (shrimp for
youse), but only if they were caught during a full moon, doing the
backstroke.
That is silly. As long as the moon is showing, they are good as long as >they are doing the backstroke.
dsi1 <user4746@newsgrouper.org.invalid> posted:
I just had some eggs that my daughter cooked up. I've never had eggs that she
cooked before. What a surprise. The eggs were perfectly cooked and she put some
finishing salt on it. I've never had eggs so well executed.
You did not say how these eggs were cooked. Scrambled, over easy,
over medium, fried hard, sunny side up?
On 2025-10-10, Dave Smith wrote:
I really dislike scrambled eggs or omelets that
have brown bits of overcooked egg in them.
Overcooking white or especially yolk yields
a grey-purple discoloration. Any brown spot
is an embryo that has developed to the point
of a bloody circulatory system.
On 2025-10-10, Bruce <Bruce@invalid.invalid> wrote:
On Fri, 10 Oct 2025 09:01:35 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
On 2025-10-10, Mike Duffy <mxduffy@bell.net> wrote:
On 2025-10-10, Dave Smith wrote:
I really dislike scrambled eggs or omelets that
have brown bits of overcooked egg in them.
Overcooking white or especially yolk yields
a grey-purple discoloration. Any brown spot
is an embryo that has developed to the point
of a bloody circulatory system.
He's talking about this (picture):
https://www.food.com/recipe/cheese-and-chive-omelet-196593
I don't like ordinary scrambled eggs or omelettes that are
at all browned, but I don't mind it with egg foo yung.
You people remind me of a guy who told me he loves prawns (shrimp for
youse), but only if they were caught during a full moon, doing the
backstroke.
And yet you mock people for eating anything they can chew.
On 10/10/2025 8:55 AM, Cindy Hamilton wrote:
On 2025-10-10, Bruce <Bruce@invalid.invalid> wrote:Mocking what people eat is what Bruce does.
On Fri, 10 Oct 2025 09:01:35 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
On 2025-10-10, Mike Duffy <mxduffy@bell.net> wrote:
On 2025-10-10, Dave Smith wrote:
I really dislike scrambled eggs or omelets that
have brown bits of overcooked egg in them.
Overcooking white or especially yolk yields
a grey-purple discoloration. Any brown spot
is an embryo that has developed to the point
of a bloody circulatory system.
He's talking about this (picture):
https://www.food.com/recipe/cheese-and-chive-omelet-196593
I don't like ordinary scrambled eggs or omelettes that are
at all browned, but I don't mind it with egg foo yung.
You people remind me of a guy who told me he loves prawns (shrimp for
youse), but only if they were caught during a full moon, doing the
backstroke.
And yet you mock people for eating anything they can chew.
On 10/10/2025 8:55 AM, Cindy Hamilton wrote:
On 2025-10-10, Bruce <Bruce@invalid.invalid> wrote:Mocking what people eat is what Bruce does.
On Fri, 10 Oct 2025 09:01:35 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
He's talking about this (picture):
https://www.food.com/recipe/cheese-and-chive-omelet-196593
I don't like ordinary scrambled eggs or omelettes that are
at all browned, but I don't mind it with egg foo yung.
You people remind me of a guy who told me he loves prawns (shrimp for
youse), but only if they were caught during a full moon, doing the
backstroke.
And yet you mock people for eating anything they can chew.
On 2025-10-10 2:02 p.m., jmquown wrote:
On 10/10/2025 8:55 AM, Cindy Hamilton wrote:
On 2025-10-10, Bruce <Bruce@invalid.invalid> wrote:Mocking what people eat is what Bruce does.
https://www.food.com/recipe/cheese-and-chive-omelet-196593
I don't like ordinary scrambled eggs or omelettes that are
at all browned, but I don't mind it with egg foo yung.
You people remind me of a guy who told me he loves prawns (shrimp for
youse), but only if they were caught during a full moon, doing the
backstroke.
And yet you mock people for eating anything they can chew.
How sad for him that this is the only way he can feel good about himself.
Restaurants over-salt dishes IMO. Whenever I eat out, my weight
the following morning is always well above where it ought to be
and I attribute that to fluid retention due to the salt.
Just watch celebrity TV chefs add a "little" salt to their dishes
and it's usually a week's worth to me.
Dave Smith <adavid.smith@sympatico.ca> posted:
On 2025-10-09 5:37 p.m., ItsJoanNotJoAnn@webtv.net wrote:
dsi1 <user4746@newsgrouper.org.invalid> posted:
I just had some eggs that my daughter cooked up. I've never had eggs that she
cooked before. What a surprise. The eggs were perfectly cooked and she put some
finishing salt on it. I've never had eggs so well executed.
You did not say how these eggs were cooked. Scrambled, over easy,
over medium, fried hard, sunny side up?
It may be difficult for some people to agree on what constitutes a
perfectly cooked egg. Some people describe a perfect fried egg as
having a crispy brown bottom. Some people flip them over to make sure
the top of the yolk gets set (AKA overcooked).
I flip them over for 30 seconds for the snotty white to set.
The yolk is perfectly runny though.
On 2025-10-09, Graham <g.stereo@shaw.ca> wrote:
Restaurants over-salt dishes IMO. Whenever I eat out, my weight
the following morning is always well above where it ought to be
and I attribute that to fluid retention due to the salt.
Just watch celebrity TV chefs add a "little" salt to their dishes
and it's usually a week's worth to me.
Gordon Ramsay calls salt, seasoning.
On 2025-10-09 4:04 p.m., Dave Smith wrote:
It may be difficult for some people to agree on what constitutes a
perfectly cooked egg. There are many qualities of eggs that people
disagree on, especially about the yolk being runny or not. My son
likes to scramble eggs for me but I cannot get him to dish mine up
when they are perfect for me because he thinks shiny wet scrambled
eggs are disgusting and underdone. Some people describe a perfect
fried egg as having a crispy brown bottom.-a Some people flip them over
to make sure the top of the yolk gets set (AKA overcooked).
It's all a matter of personal taste. I like a runny yolk and am not
averse to runny (snotty) whites. In fact, with boiled eggs, I like
the whites to be slightly underdone.
Thou dost me wrong to lay this charge upon my name.
On 2025-10-10, Bruce <Bruce@invalid.invalid> wrote:
Thou dost me wrong to lay this charge upon my name.
The lady [Bruce] doth protest too much, methinks.
And now, back to Modern English, folks.
Nope, that's a red dot in the yolk. They mostly don't sell fertilized
eggs in the US. Browned bits means the omelet has been cooked a bit
much for his liking. I like my omelets to show a little bit of browning
on the outside but still be moist and fluffy inside.
On 2025-10-10, jmquown <j_mcquown@comcast.net> wrote:
Nope, that's a red dot in the yolk. They mostly don't sell fertilized
eggs in the US. Browned bits means the omelet has been cooked a bit
much for his liking. I like my omelets to show a little bit of browning
on the outside but still be moist and fluffy inside.
Back in the early to mid-Fifties, I hung around with a couple of kids
whose father ran the dairy in town. He also packaged eggs. He put a
bright light in back of every one of the eggs to check for defects
before he packaged them. Think of a darkroom, a small, very bright light
and an egg. What can be revealed is amazing!
I suppose that technology has moved on.
On 2025-10-10 9:55 p.m., Leonard Blaisdell wrote:
On 2025-10-10, jmquown <j_mcquown@comcast.net> wrote:
Nope, that's a red dot in the yolk.-a They mostly don't sell fertilized
eggs in the US.-a Browned bits means the omelet has been cooked a bit
much for his liking.-a I like my omelets to show a little bit of browning >>> on the outside but still be moist and fluffy inside.
Back in the early to mid-Fifties, I hung around with a couple of kids
whose father ran the dairy in town. He also packaged eggs. He put a
bright light in back of every one of the eggs to check for defects
before he packaged them. Think of a darkroom, a small, very bright light
and an egg. What can be revealed is amazing!
I suppose that technology has moved on.
It is called candling, probably because they used to do it when they
used candles instead of electrical lights. I always thought it was more about checking the viability of fertilized eggs.
On 10/9/2025 7:22 PM, ItsJoanNotJoAnn@webtv.net wrote:
Crispy brown is not perfect, though if the white is fully set, and the
Dave Smith <adavid.smith@sympatico.ca> posted:
On 2025-10-09 5:37 p.m., ItsJoanNotJoAnn@webtv.net wrote:
dsi1 <user4746@newsgrouper.org.invalid> posted:
I just had some eggs that my daughter cooked up. I've never had
eggs that she
cooked before. What a surprise. The eggs were perfectly cooked and
she put some
finishing salt on it. I've never had eggs so well executed.
You did not say how these eggs were cooked.a Scrambled, over easy,
over medium, fried hard, sunny side up?
It may be difficult for some people to agree on what constitutes a
perfectly cooked egg. Some people describe a perfect fried egg as
having a crispy brown bottom.a Some people flip them over to make sure
the top of the yolk gets set (AKA overcooked).
yolk mostly runny, I'll but up with a bit of overcooked white.>
I flip them over for 30 seconds for the snotty white to set.
The yolk is perfectly runny though.
That is a perfect egg. In my book, Winter uses the word, jizzy, rather
than snotty. You have to admit that it's a better descriptive choice.
On 2025-10-09, Graham <g.stereo@shaw.ca> wrote:
Restaurants over-salt dishes IMO. Whenever I eat out, my weight
the following morning is always well above where it ought to be
and I attribute that to fluid retention due to the salt.
Just watch celebrity TV chefs add a "little" salt to their dishes
and it's usually a week's worth to me.
Gordon Ramsay calls salt, seasoning.
On 2025-10-11, Leonard Blaisdell <leoblaisdell@sbcglobal.net> wrote:
On 2025-10-09, Graham <g.stereo@shaw.ca> wrote:
Restaurants over-salt dishes IMO. Whenever I eat out, my weight
the following morning is always well above where it ought to be
and I attribute that to fluid retention due to the salt.
Just watch celebrity TV chefs add a "little" salt to their dishes
and it's usually a week's worth to me.
Gordon Ramsay calls salt, seasoning.
A lot of chefs do.
"When a recipe says "season to taste," 99% of the time, it's talking
about salt." https://www.seriouseats.com/tips-for-seasoning-with-salt-11768648
On 2025-10-10, jmquown <j_mcquown@comcast.net> wrote:
Nope, that's a red dot in the yolk. They mostly don't sell fertilized
eggs in the US. Browned bits means the omelet has been cooked a bit
much for his liking. I like my omelets to show a little bit of browning
on the outside but still be moist and fluffy inside.
Back in the early to mid-Fifties, I hung around with a couple of kids
whose father ran the dairy in town. He also packaged eggs. He put a
bright light in back of every one of the eggs to check for defects
before he packaged them. Think of a darkroom, a small, very bright light
and an egg. What can be revealed is amazing!
I suppose that technology has moved on.
leo
dsi1 <user4746@newsgrouper.org.invalid> posted:
I just had some eggs that my daughter cooked up. I've never had eggs that she
cooked before. What a surprise. The eggs were perfectly cooked and she put some
finishing salt on it. I've never had eggs so well executed.
You did not say how these eggs were cooked. Scrambled, over easy,
over medium, fried hard, sunny side up?
https://photos.app.goo.gl/fytoTXbGxyPeonHCA
What is this? Some sort of bread?
~
On 10/11/2025 5:09 AM, Cindy Hamilton wrote:
On 2025-10-11, Leonard Blaisdell <leoblaisdell@sbcglobal.net> wrote:Exactly right.a I don't eat in a lot of restaurants but chain
On 2025-10-09, Graham <g.stereo@shaw.ca> wrote:
Restaurants over-salt dishes IMO. Whenever I eat out, my weight
the following morning is always well above where it ought to be
and I attribute that to fluid retention due to the salt.
Just watch celebrity TV chefs add a "little" salt to their dishes
and it's usually a week's worth to me.
Gordon Ramsay calls salt, seasoning.
A lot of chefs do.
"When a recipe says "season to taste," 99% of the time, it's talking
about salt."
https://www.seriouseats.com/tips-for-seasoning-with-salt-11768648
restaurants do tend to over-salt food.a But when making food at home, a little salt added while cooking goes a long way.a Salting at the table
is just putting salt on top of the food.a It's not the same thing.
Jill
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:
Breakfast this morning was eggs and bread. It was a well executed meal. If I can
get my daughter to cook for me, I'll never have to scramble eggs again.
https://photos.app.goo.gl/sACUVwwZn1AcKjaM9
On 2025-10-11 3:19 p.m., dsi1 wrote:
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:
Breakfast this morning was eggs and bread. It was a well executed
meal. If I can
get my daughter to cook for me, I'll never have to scramble eggs again.
https://photos.app.goo.gl/sACUVwwZn1AcKjaM9
I would be content with scrambled eggs like that. If I were making them myself I would have taken them off a little sooner.
On 2025-10-11 3:19 p.m., dsi1 wrote:
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:
Breakfast this morning was eggs and bread. It was a well executed meal. If I can
get my daughter to cook for me, I'll never have to scramble eggs again.
https://photos.app.goo.gl/sACUVwwZn1AcKjaM9
I would be content with scrambled eggs like that. If I were making them >myself I would have taken them off a little sooner.
On Sat, 11 Oct 2025 19:07:40 -0400, Dave Smith
<adavid.smith@sympatico.ca> wrote:
On 2025-10-11 3:19 p.m., dsi1 wrote:
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:
Breakfast this morning was eggs and bread. It was a well executed meal. If I can
get my daughter to cook for me, I'll never have to scramble eggs again.
https://photos.app.goo.gl/sACUVwwZn1AcKjaM9
I would be content with scrambled eggs like that. If I were making them
myself I would have taken them off a little sooner.
But were the eggs laid during a full moon? One has standards, you
know.
On 10/11/2025 7:15 PM, Bruce wrote:
On Sat, 11 Oct 2025 19:07:40 -0400, Dave Smith
<adavid.smith@sympatico.ca> wrote:
On 2025-10-11 3:19 p.m., dsi1 wrote:
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:
Breakfast this morning was eggs and bread. It was a well executed meal. If I can
get my daughter to cook for me, I'll never have to scramble eggs again. >>>>
https://photos.app.goo.gl/sACUVwwZn1AcKjaM9
I would be content with scrambled eggs like that. If I were making them
myself I would have taken them off a little sooner.
But were the eggs laid during a full moon? One has standards, you
know.
Its always nice to get laid during a full moon.
On Sat, 11 Oct 2025 22:12:26 -0400, Ed P <esp@snet.n> wrote:
On 10/11/2025 7:15 PM, Bruce wrote:
On Sat, 11 Oct 2025 19:07:40 -0400, Dave Smith
<adavid.smith@sympatico.ca> wrote:
On 2025-10-11 3:19 p.m., dsi1 wrote:
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:
Breakfast this morning was eggs and bread. It was a well executed meal. If I can
get my daughter to cook for me, I'll never have to scramble eggs again. >>>>>
https://photos.app.goo.gl/sACUVwwZn1AcKjaM9
I would be content with scrambled eggs like that. If I were making them >>>> myself I would have taken them off a little sooner.
But were the eggs laid during a full moon? One has standards, you
know.
Its always nice to get laid during a full moon.
Careful Ed, there could be ladies present.
On 2025-10-12, Bruce <Bruce@invalid.invalid> wrote:
On Sat, 11 Oct 2025 22:12:26 -0400, Ed P <esp@snet.n> wrote:
Its always nice to get laid during a full moon.
Careful Ed, there could be ladies present.
Here? Not a chance.
On Sat, 11 Oct 2025 22:12:26 -0400, Ed P <esp@snet.n> wrote:
On 10/11/2025 7:15 PM, Bruce wrote:
On Sat, 11 Oct 2025 19:07:40 -0400, Dave Smith
<adavid.smith@sympatico.ca> wrote:
On 2025-10-11 3:19 p.m., dsi1 wrote:
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:
Breakfast this morning was eggs and bread. It was a well executed meal. If I can
get my daughter to cook for me, I'll never have to scramble eggs again. >>>>>
https://photos.app.goo.gl/sACUVwwZn1AcKjaM9
I would be content with scrambled eggs like that. If I were making them >>>> myself I would have taken them off a little sooner.
But were the eggs laid during a full moon? One has standards, you
know.
Its always nice to get laid during a full moon.
Careful Ed, there could be ladies present.
On 10/11/2025 11:48 PM, Bruce wrote:
On Sat, 11 Oct 2025 22:12:26 -0400, Ed P <esp@snet.n> wrote:
But were the eggs laid during a full moon? One has standards, you
know.
Its always nice to get laid during a full moon.
Careful Ed, there could be ladies present.
Eggs, Bruce. I'm just talking about eggs!
