Jump to bottom

290 comments
1 klys  Wed, Nov 27, 2013 2:01:03pm

So I’ll be curious. Some of us have talked about it already, but if you’re cooking for tomorrow, what’s the menu? (I’m totally trolling for ideas for next year.)

We’re doing turkey cutlets with cranberry and apple, stuffing with mushrooms, mashed potatoes, lemon-garlic green beans, roasted garlic on olive bread, and then munchies like veggies and dip, pickles, and olives. Dessert is fresh fruit with cheese.

2 FemNaziBitch  Wed, Nov 27, 2013 2:01:25pm

Ah, L-Tryptophan.

Prozac in a Bird.

3 Kragar  Wed, Nov 27, 2013 2:01:26pm

Still farting around at work. We had to see if a vendor provided an update before we could update our equipment.

They didn’t but I still have to update up to the latest before I go home.

4 FemNaziBitch  Wed, Nov 27, 2013 2:01:44pm

I don’t cook. I don’t eat much. I don’t eat flesh.

5 klys  Wed, Nov 27, 2013 2:03:28pm

re: #4 FemNaziBitch

I don’t cook. I don’t eat much. I don’t eat flesh.

My sister is doing a chickpea salad of some sort, and a maple sweet potato baked thing, and then baked apple oatmeal, as her contributions to the family dinner (which I will not be at).

Since she’s the vegetarian.

6 austin_blue  Wed, Nov 27, 2013 2:04:01pm

Happy Thanksgiving eve to the Lizard Community. She Who Must Be Obeyed and I are going out for the Traditional Thanksgiving Eve Sushi at Uchi, then cooking humble sides (Me- a mess o’ greens, She- chicken livers w/ real By God schmaltz).

The house is going to smell like heaven this evening. Greens require a pound and a half of bacon.

7 Kragar  Wed, Nov 27, 2013 2:07:37pm


This guy has no clue about how insurance works.

8 Lidane  Wed, Nov 27, 2013 2:07:53pm

Heh.

9 Kragar  Wed, Nov 27, 2013 2:10:06pm
10 klys  Wed, Nov 27, 2013 2:10:56pm

re: #7 Kragar

[Embedded content]


This guy has no clue about how insurance works.

Nothing about his response makes any sense whatsoever.

11 Ian G.  Wed, Nov 27, 2013 2:11:57pm

re: #8 Lidane

But everyone does seem to know Texas, probably because the bumbling buffoon in the White House 2001-2009 liked to remind everyone he was from there in between failed invasions and failed disaster relief responses. Sigh…..

12 A Mom Anon  Wed, Nov 27, 2013 2:12:40pm

Well, Happy Thanksgiving to all of you. Even the cranky and cantankerous among us (ESPECIALLY YOU) . I’m grateful for making it through another year with food, clothing, shelter and ok healthcare in place. I’m grateful for my husband, son, daughter and grandheathens (even though I don’t get to see the last two on that list- thank goodness for video conferencing and phone calls). I’m grateful my son got into the school he’s in, and grateful he has gone beyond the expectations of most and said a hearty pfthtttt to the naysayers about him. I’m grateful for my furry canine and feline children, who are loopy and weird and awesome. I’m grateful for my friends, even if they drive me nuts, and I’m even grateful in some weird way for my dysfunctional family. Hope you all have a happy day and a great meal.

13 Kragar  Wed, Nov 27, 2013 2:12:43pm

re: #10 dr. klys

Nothing about his response makes any sense whatsoever.

As long as assholes like him can fuck with people’s coverage, the ACA hasn’t done enough.

14 FemNaziBitch  Wed, Nov 27, 2013 2:12:51pm

re: #9 Kragar

[Embedded content]

WHAT is the history lesson here?

The British Parliament Members didn’t do anything about the terrible state of the Thames until they couldn’t keep the windows open at Parliament because of the stench? Fuck the East Enders.

No, that wouldn’t apply here.

15 GeneJockey  Wed, Nov 27, 2013 2:12:58pm

Turkey. A whole turkey. This one’s ~14 lb.
Dad’s Stuffing, , traditional bread + loose sausage, onions, celery and herbs. A double recipe. 1/3 goes in the bird, the other 2/3 gets cooked in a baking dish with stock made from the neck, wingtips, gizzard, and Pope’s Nose.
Gravy made from pan drippings fortified and extended with the aforementioned stock.
Mashed Potatoes A LOT. We’re trying russets this year after years of boiling potatoes. Rumor has it they’re fluffier.
Yams, baked at 400 until they’re all soft and caramelized, then skinned and mashed with a little butter.
Green Beans, fresh Blue Lakes, blanched for 4 1/2 minutes.
Cranberry Sauce - 1 bag of cranberries with 1 cup of water and 1 of sugar. Boil till the berries all pop, stir up and let sit.

That’s dinner. Dessert is:

Pumpkin Pie, from a recipe I got out of a pastry cookbook. Cinnamon, nutmeg and allspice all freshly ground.
Whipped Cream, actual heavy cream, whipped in the Kitchen Aid. No sugar or other flavoring.

Really traditional, but I’ve never had a complaint.

16 Lidane  Wed, Nov 27, 2013 2:13:19pm

re: #11 Ian G.

But everyone does seem to know Texas, probably because the bumbling buffoon in the White House 2001-2009 liked to remind everyone he was from there in between failed invasions and failed disaster relief responses. Sigh…..

They mostly know Texas. And California. I also love the one guy who circles both Arizona and New Mexico and guesses that Walter White is somewhere in there. Hahaha.

17 FemNaziBitch  Wed, Nov 27, 2013 2:14:07pm

I’m still pissed over this.

Kill the Messenger.

/:(

18 calochortus  Wed, Nov 27, 2013 2:14:11pm

re: #1 dr. klys

Turkey, sausage stuffing, cranberry-orange sauce, green beans with almonds and something or other (probably shallots), smashed purple potatoes, gravy (for those who really feel the need) and pumpkin pie.

Is that traditional enough for you?

19 klys  Wed, Nov 27, 2013 2:14:32pm

re: #13 Kragar

As long as assholes like him can fuck with people’s coverage, the ACA hasn’t done enough.

I wish I had more faith that the Supreme Court will do the right thing on this case, but …I don’t, really.

20 dog philosopher  Wed, Nov 27, 2013 2:15:01pm

Thanksgiving Outrageous Outrage!!!

Liberals have a different view of Thanksgiving

What kind of view of the family do liberals have that they are urging their followers to take advantage of Thanksgiving get-togethers to propagandize their family with “the talk.” When I was growing up, “the talk” was not something that happened at the dinner table and it didn’t concern health insurance. It certainly didn’t include people downloading talking points from the President’s activism website to have that “talk.” But times change.

notice if you will that the link does not go to the “president’s activism website” but to another wingnut Blog Of Perpetual Outrage

21 Ian G.  Wed, Nov 27, 2013 2:15:18pm

re: #9 Kragar

Businessweek has a good article about Ford and what makes him tick, and why a seemingly civilized city like Toronto would elect him:

businessweek.com

To sum up, Ford is basically a Canadian teabagger, and Toronto’s voters had the same kind of spasm that American Congressional voters had in 2010. Hey, at least they’re stuck with him, not us.

22 Varek Raith  Wed, Nov 27, 2013 2:15:30pm

re: #8 Lidane

Heh.

[Embedded content]

Lol.

23 calochortus  Wed, Nov 27, 2013 2:16:14pm

re: #15 GeneJockey

Except for the color of the potatoes and the yams, you could be coming to my house.

24 Petero1818  Wed, Nov 27, 2013 2:16:51pm

re: #9 Kragar

To be fair, Rob Ford hasn’t sold drugs since he has been in office. Plenty of evidence to suggest though that he and his brother pretty much ran the hash trade in Etobicoke 20 years ago.

And a happy Thanksgiving to all you American’s from this Torontonian. May you enjoy your bird and football and stay sober enough that you at least don’t accidentally smoke a bunch of crack with gangbangers who video tape you.

25 GeneJockey  Wed, Nov 27, 2013 2:17:30pm

re: #23 calochortus

Except for the color of the potatoes and the yams, you could be coming to my house.

What time?
//

26 FemNaziBitch  Wed, Nov 27, 2013 2:19:04pm

re: #23 calochortus

Except for the color of the potatoes and the yams, you could be coming to my house.

vegetable racist!

27 GeneJockey  Wed, Nov 27, 2013 2:19:26pm

re: #24 Petero1818

To be fair, Rob Ford hasn’t sold drugs since he has been in office. Plenty of evidence to suggest though that he and his brother pretty much ran the hash trade in Etobicoke 20 years ago.

And a happy Thanksgiving to all you American’s from this Torontonian. May you enjoy your bird and football and stay sober enough that you at least don’t accidentally smoke a bunch of crack with gangbangers who video tape you.

You gotta marvel at an elected official who thinks that smoking crack in ‘one of my drunken stupors’ makes it okay.

28 calochortus  Wed, Nov 27, 2013 2:19:30pm

re: #25 GeneJockey

5:30 or 6:00. If you eat earlier at home, you can have 2 Thanksgivings.

29 Bubblehead II  Wed, Nov 27, 2013 2:19:48pm

re: #1 dr. klys

So I’ll be curious. Some of us have talked about it already, but if you’re cooking for tomorrow, what’s the menu? (I’m totally trolling for ideas for next year.)

We’re doing turkey cutlets with cranberry and apple, stuffing with mushrooms, mashed potatoes, lemon-garlic green beans, roasted garlic on olive bread, and then munchies like veggies and dip, pickles, and olives. Dessert is fresh fruit with cheese.

Since the Wife has to work tomorrow (switched days off so a coworker could spend the day with family) I going the lazy route.

Jennie O Turkey roast.
Stove Top stuffing W/Turkey gravy (canned)
Green Peas

30 wrenchwench  Wed, Nov 27, 2013 2:20:15pm
31 GeneJockey  Wed, Nov 27, 2013 2:20:40pm

re: #28 calochortus

5:30 or 6:00. If you eat earlier at home, you can have 2 Thanksgivings.

TWO?!? Jesus! The one damn near kills me!
///

32 Shiplord Kirel  Wed, Nov 27, 2013 2:20:48pm

re: #8 Lidane

Heh.

[Embedded content]

Pretty good. I seriously wonder how many Americans could do significantly better though.
I shudder to think how devout Okies will feel about having their sacred soil labeled “North Texas.”
“Nobody Knows” (Kansas, in fact) and “Squaresies” (Colorado) seem likely to offend as well, though fairly accurate at some level.

33 Varek Raith  Wed, Nov 27, 2013 2:21:03pm

re: #1 dr. klys

So I’ll be curious. Some of us have talked about it already, but if you’re cooking for tomorrow, what’s the menu? (I’m totally trolling for ideas for next year.)

We’re doing turkey cutlets with cranberry and apple, stuffing with mushrooms, mashed potatoes, lemon-garlic green beans, roasted garlic on olive bread, and then munchies like veggies and dip, pickles, and olives. Dessert is fresh fruit with cheese.

My house is the location this year. I have to do nothing! All food will be provided by family members!
Wheee!

34 Justanotherhuman  Wed, Nov 27, 2013 2:22:17pm

Our traditional T-day.

Turkey (stuffed w/quartered oranges), dressing baked separately, gravy, potato salad, deviled eggs, green bean casserole, candied sweet potatoes, homemade yeast rolls. No one likes cranberries, so, no. My granddaughter is bringing pie, mac n cheese and another turkey. I’ve already prepped the rolls, made the salad and eggs and will do the rest starting early am tomorrow. Iced tea to drink. It’s a pretty typically southern meal.

35 calochortus  Wed, Nov 27, 2013 2:22:59pm

re: #26 FemNaziBitch

vegetable racist!

Speaking of color, was it you dyeing something black and coming out with blue the other day?
Since misery loves company, I attempted to dye a bunch of linen a sort of seafoam green and end up with a nice teal-ish blue. What a joy it was to wash all those skeins and see the rinse water turning emerald green as the yellow washed right out. Sigh. 1.2 kilos of 16/1 linen. I’ll see about overdyeing it to get the green tones back in.

36 CuriousLurker  Wed, Nov 27, 2013 2:25:45pm

Happy Thanksgivukkah to everyone!

I’m not having anything fancy since it’s just me (and the cats): pan-braised turkey breast cutlets, stuffing, mashed potatoes, and store-bought pumpkin pie.

I’ve been saving this for a couple of days, but now I’m too lazy to make another Page and I need to go scan some stuff, so here’s an interesting article to get you in the mood for tomorrow. In addition to some of the foods we’re familiar with, it seems venison was pretty standard fare, and in addition to wild turkeys other birds like geese, duck, swans, and pigeons (ick!) might have been on the menu, not to mention shellfish:

What Was on the Menu at the First Thanksgiving?
The history of the holiday meal tells us that a tasty bird was always the centerpiece, but other courses have since disappeared from the table

Today, the traditional Thanksgiving dinner includes any number of dishes: turkey, stuffing, mashed potatoes, candied yams, cranberry sauce and pumpkin pie. But if one were to create a historically accurate feast, consisting of only those foods that historians are certain were served at the so-called “first Thanksgiving,” there would be slimmer pickings. “Wildfowl was there. Corn, in grain form for bread or for porridge, was there. Venison was there,” says Kathleen Wall. “These are absolutes.” […]

smithsonianmag.com

Later, lizards.

37 FemNaziBitch  Wed, Nov 27, 2013 2:25:59pm

re: #35 calochortus

Speaking of color, was it you dyeing something black and coming out with blue the other day?
Since misery loves company, I attempted to dye a bunch of linen a sort of seafoam green and end up with a nice teal-ish blue. What a joy it was to wash all those skeins and see the rinse water turning emerald green as the yellow washed right out. Sigh. 1.2 kilos of 16/1 linen. I’ll see about overdyeing it to get the green tones back in.

I used double the dye and soda ash and let it sit for 48 hours. It is very, very, very dark blue. With black coat, or pants, tho, it still shows as blue.

I’m going to email the seller (dharma trading) to see what they say. I’ve read the FAQ’s and googled. Maybe I can try again with another item adding some dark green.

A friend said to try pure india ink with the soda ash. Sounds like a lot of ink tho. I hate non-water based ink.

38 Lidane  Wed, Nov 27, 2013 2:26:22pm

re: #22 Varek Raith

Lol.

For what it’s worth, Americans aren’t so hot at identifying Europe, either:

39 Tim TeaBro  Wed, Nov 27, 2013 2:26:26pm

How many will eat Butterballs and BAM! wake up Muslim tomorrow?

40 dog philosopher  Wed, Nov 27, 2013 2:27:31pm

re: #24 Petero1818

May you enjoy your bird and football and stay sober enough that you at least don’t accidentally smoke a bunch of crack with gangbangers who video tape you.

i never get to have any fun

41 Charles Johnson  Wed, Nov 27, 2013 2:27:51pm

Got meself an early Christmas present today - an iPhone 5s. (Yes, I know Gus will be irritated.)

Man, what an amazing device. If I had seen it 20 years ago it would have seemed like a semi-magical thing. Been playing with a super-impressive new app called Frax that does real time fractal generation with all kinds of motion, texture and color effects.

The 5s is at least 100% more responsive than my iPhone 4. This processor is blazing fast. And yes, I set up the fingerprint authentication, full speed ahead, damn the NSA.

(OK, go ahead and call me an Apple fanboy now.)

42 FemNaziBitch  Wed, Nov 27, 2013 2:28:35pm

re: #41 Charles Johnson

Got meself an early Christmas present today - an iPhone 5s. (Yes, I know Gus will be irritated.)

Man, what an amazing device. If I had seen it 20 years ago it would have seemed like a semi-magical thing. Been playing with a super-impressive new app called Frax that does real time fractal generation with all kinds of motion, texture and color effects.

The 5s is at least 100% more responsive than my iPhone 4. This processor is blazing fast. And yes, I set up the fingerprint authentication, full speed ahead, damn the NSA.

(OK, go ahead and call me an Apple fanboy now.)

Once you go Apple, you never go back.

43 klys  Wed, Nov 27, 2013 2:29:19pm

re: #42 FemNaziBitch

Once you go Apple, you never go back.

Well. Not quite.

Some of us like being able to muck around in the dirt.

44 Justanotherhuman  Wed, Nov 27, 2013 2:29:45pm

Woops. I lied about the cranberry sauce. Someone gave me a can of Ocean Spray jellied. I know, yuck. So, it’s in the fridge and I’ll open it and no one will eat any except me. Because I love cranberries. It will sit in the refrigerator for a month because I feel guilty throwing it away, but that’s it’s eventual fate after I have a helping.

45 RealityBasedSteve  Wed, Nov 27, 2013 2:30:08pm

Here’s what’s cooking at RBS Central tomorrow. Just me and a friend, and leftovers are much appreciated by both of us.

The Antipasto: Cheeses, a nice salami, hummus, olives and pita wedges for just sitting around and talking.

The Protein: Roasted SPATCHCOCKED (wink to Genejockey) chicken dry brined with a traditional seasoning rub

The Supporting Starches: Pan Cooked “roasted” potatoes (going with Yukon Golds), and a traditional sweet-potato with orange glaze

The Dressing: My world-famous savory sage / onion / apple / sausage dressing.

Green Things: Steamed asparagus

Desert: She’s bringing PIE!!!!

That’s the plan. Pretty much all my prep is done, I’ll do a quick loaf of artisan bread in the morning and good-to-go.

RBS

46 calochortus  Wed, Nov 27, 2013 2:30:21pm

re: #37 FemNaziBitch

That does sound like a lot of ink…

Blacks do tend to ‘lean’ one way or another, reddish, brownish, bluish. Did you use enough salt? I also understand that it can take up to a 4% depth of shade (4x the “standard” amount) to get a good black.

47 FemNaziBitch  Wed, Nov 27, 2013 2:30:36pm

re: #8 Lidane

Heh.

[Embedded content]

It is true, no one cares about Nebraska.

48 The Ghost of a Flea  Wed, Nov 27, 2013 2:30:46pm

re: #1 dr. klys

I’m eating at a neighbor’s house, as has become the tradition (I suspect my mother and I are invited to act as neutral parties). But I am doing a dessert to take: Bayonne-style fondant—that’s a flourless chocolate cake with liqueur. Somewhere around here I have some nice lavender flowers, so that may be the garnish.

To satisfy my own curiousity, though, I’m fixing alabaster, just because I’d never encountered the recipe before, and apparently it’s New England Thanksgiving custom.

The more adventurous cooking will take place near Christmas, when my sister visits. Since we don’t really do holiday gifts, an ambitious meal is generally my present to rest of the family.

49 Ian G.  Wed, Nov 27, 2013 2:31:17pm

re: #38 Lidane

I’m particularly amused by the person who a) has actually heard of Liechtenstein, and b) knows it’s tiny, but apparently has no idea what Austria is (identified Austria as Lithuania, and didn’t label any country as Austria). I figured Ah-nuld would have made Austria well-enough know to Americans. Maybe we think he’s German?

50 RealityBasedSteve  Wed, Nov 27, 2013 2:31:18pm

re: #39 Tim TeaBro

How many will eat Butterballs and BAM! wake up Muslim tomorrow?

Haven’t heard too much on that this year, not like last year.

RBS

51 Petero1818  Wed, Nov 27, 2013 2:31:19pm

re: #21 Ian G.

Businessweek has a good article about Ford and what makes him tick, and why a seemingly civilized city like Toronto would elect him:

businessweek.com

To sum up, Ford is basically a Canadian teabagger, and Toronto’s voters had the same kind of spasm that American Congressional voters had in 2010. Hey, at least they’re stuck with him, not us.

This is largely accurate. We were coming off a pretty free spending administration that lacked fiscal accountability, and the populist politician was certainly in vogue at that time. A lot of people I know (including me) held their nose and voted for Ford. Yes he was a moron, but cities in Canada are run by Councils not by Mayors. They are largely figureheads. Generally people felt, “what could it hurt? - if he lowers property taxes and improves transit, I can live with him being a populist fool”. I think in retrospect, people did not realize how damaged the Mayor was as a person. I certainly regret voting for him. I did long before this drug issue. I came to regret it when it was clear that the Mayor’s douchebaggery was an afront to our image as a tolerant city. His intentional snub of the gay community here led me to believe I voted wrongly. It would be nice to have a fiscally responsible candidate who isn’t a douche. I am hopeful we will see such a person in the next election.

52 Amory Blaine  Wed, Nov 27, 2013 2:31:25pm

Getting a new phone is fun. Especially the phones nowadays.

53 GeneJockey  Wed, Nov 27, 2013 2:31:30pm

re: #41 Charles Johnson

Got meself an early Christmas present today - an iPhone 5s.

(snip)

And yes, I set up the fingerprint authentication, full speed ahead, damn the NSA.

When you’re out strolling around texting, watch out for anyone carrying a set of lop shears who is observing you too closely….

54 klys  Wed, Nov 27, 2013 2:31:37pm

re: #44 Justanotherhuman

Woops. I lied about the cranberry sauce. Someone gave me a can of Ocean Spray jellied. I know, yuck. So, it’s in the fridge and I’ll open it and no one will eat any except me. Because I love cranberries. It will sit in the refrigerator for a month because I feel guilty throwing it away, but that’s it’s eventual fate after I have a helping.

I can’t judge on that.

No, really, I can’t. My sisters and I adore the stuff.

55 calochortus  Wed, Nov 27, 2013 2:33:22pm

re: #54 dr. klys

I can’t judge on that.

No, really, I can’t. My sisters and I adore the stuff.

Personally I prefer the home cooked lumpy kind. But it’s really not a moral issue, so eat what you enjoy.

56 klys  Wed, Nov 27, 2013 2:34:19pm

re: #55 calochortus

Personally I prefer the home cooked lumpy kind. But it’s really not a moral issue, so eat what you enjoy.

I’ve come to appreciate that now that I’m older, but Mom never made homemade when I was growing up, so the jellied stuff was “normal” to me.

Plus you can cut it along the grooves left by the can and sculpt it and…

57 calochortus  Wed, Nov 27, 2013 2:35:14pm

re: #56 dr. klys

And be 5 years old again…

58 ausador  Wed, Nov 27, 2013 2:35:27pm

re: #1 dr. klys

Apple/Bacon stuffing is pretty damn delicious if not particularly healthy. ;)

Just make an entire bag of Pepperidge farms stuffing according to the standard directions, except…

1. Substitute an equal amount of bacon grease for the butter/margarine.

2. Add half a pound of crumbled bacon.

3. Add one apple (sweet variety of your choice) cut into small (1/4 inch or less) cubes.

4. (optional) add one coarsely chopped medium sized yellow onion.

Also, for me warm pecan pie ala mode (french vanilla ice cream) is a must have for Thanksgiving, I just never have liked pumpkin pie all that much.

59 Justanotherhuman  Wed, Nov 27, 2013 2:35:54pm

re: #55 calochortus

Personally I prefer the home cooked lumpy kind. But it’s really not a moral issue, so eat what you enjoy.

For years I couldn’t eat whole cranberries because I started eating that jellied stuff as a kid. The whole berry sauce would stick in my throat. So, I never changed and never made my own. But really, no one else will eat the stuff.

60 klys  Wed, Nov 27, 2013 2:36:14pm

re: #57 calochortus

And be 5 years old again…

Growing up has been stupidly overrated.

Except for the being able to eat ice cream for breakfast and no one can yell at me part.

Well, no one but the scale.

61 lawhawk  Wed, Nov 27, 2013 2:36:16pm

re: #41 Charles Johnson

Not such a measley gift if it means you’ll be able to do more with your time. Sounds like a nice gift to yourself. Enjoy it (even if it’s an Apple).

62 GeneJockey  Wed, Nov 27, 2013 2:36:26pm

re: #56 dr. klys

I’ve come to appreciate that now that I’m older, but Mom never made homemade when I was growing up, so the jellied stuff was “normal” to me.

Plus you can cut it along the grooves left by the can and sculpt it and…

Same here, but later on we started making it fresh. When I was a kid I didn’t like it because after eating it milk tasted funny. I solved this problem by giving up drinking milk, after I realized that even without cranberries it tastes funny, unless there’s ice cream in it, or chocolate syrup, or cereal.

63 wrenchwench  Wed, Nov 27, 2013 2:37:45pm

re: #44 Justanotherhuman

Woops. I lied about the cranberry sauce. Someone gave me a can of Ocean Spray jellied. I know, yuck. So, it’s in the fridge and I’ll open it and no one will eat any except me. Because I love cranberries. It will sit in the refrigerator for a month because I feel guilty throwing it away, but that’s it’s eventual fate after I have a helping.

Peanut butter and cranberry jelly sandwiches are good.

64 GeneJockey  Wed, Nov 27, 2013 2:38:54pm

re: #57 calochortus

And be 5 years old again…

The other Thanksgiving-only food I remember from being a little kid is olives. Black olives, the canned, pitted variety. We used to put them on our fingers, and to this day everyone in the family knows what ‘fingatips’ means.

65 William Barnett-Lewis  Wed, Nov 27, 2013 2:39:03pm

The Boss, an RN, is working tomorrow so we did Thanksgiving for our family yesterday.

4.5 lb Duck, roasted whole, at 300 for 4 hours, flip over every hour, then 10 min per side at 400. Super crispy skin and tasty meat. Drained fats into bowl of dressing

Dressing - bread, orange flavored crasin, rasins, apricot, apple, fresh portabella mushrooms & bell pepper.

A creamed corn & kernel corn baked dish

Homemade mac & cheese (the old creamette box recipe)

Dinner rolls.

Oh, and canned cranberry sauce because it’s candy to the Boss ;)

Much tastiness all around, just enough leftovers for one day.

66 klys  Wed, Nov 27, 2013 2:39:51pm

re: #64 GeneJockey

The other Thanksgiving-only food I remember from being a little kid is olives. Black olives, the canned, pitted variety. We used to put them on our fingers, and to this day everyone in the family knows what ‘fingatips’ means.

Umm, a can of those may have also made their way into the cart on Monday.

Not that I need Thanksgiving to enjoy them, but…

I did get some nicer ones from the olive bar at Whole Paycheck too, just to be semi-grown up.

67 RealityBasedSteve  Wed, Nov 27, 2013 2:39:59pm

re: #64 GeneJockey

The other Thanksgiving-only food I remember from being a little kid is olives. Black olives, the canned, pitted variety. We used to put them on our fingers, and to this day everyone in the family knows what ‘fingatips’ means.

I remember doing that too!!!!

RBS

68 ausador  Wed, Nov 27, 2013 2:40:56pm

re: #28 calochortus

5:30 or 6:00. If you eat earlier at home, you can have 2 Thanksgivings.

I do have two, the first around 1:00 here at the condo with two of the older ladies with no family in the area (I’m cooking). The second with family at my Aunt’s around 6:00 (she’s cooking).

Oh lord, I am going to be so so bloated by tomorrow night…

69 dog philosopher  Wed, Nov 27, 2013 2:41:22pm

re: #44 Justanotherhuman

Woops. I lied about the cranberry sauce. Someone gave me a can of Ocean Spray jellied. I know, yuck. So, it’s in the fridge and I’ll open it and no one will eat any except me. Because I love cranberries. It will sit in the refrigerator for a month because I feel guilty throwing it away, but that’s it’s eventual fate after I have a helping.

so it’s not so much a can of cranberry sauce as an emotional predicament

70 ObserverArt  Wed, Nov 27, 2013 2:41:49pm

re: #19 dr. klys

I wish I had more faith that the Supreme Court will do the right thing on this case, but …I don’t, really.

With Scalia and his own version of activism one can never tell. Sadly. And then Thomas will follow, so fears are justified.

If it was strictly real conservative interpretation then it should be get kicked out and the companies would be told to follow religious separation, public/commercial business and personal medical laws already on the books.

71 GeneJockey  Wed, Nov 27, 2013 2:45:14pm

re: #66 dr. klys

Umm, a can of those may have also made their way into the cart on Monday.

Not that I need Thanksgiving to enjoy them, but…

I did get some nicer ones from the olive bar at Whole Paycheck too, just to be semi-grown up.

Growing up in the sticks meant the only olives we got were canned black or green ones. Except when Dad went down to Baltimore on his yearly quest to find something for Mom for Christmas. There was a little Mediterranean grocer near the Lexington Market, and Dad would get a pint of Kalamatas - still my favorite olive.

When I got older, I discovered that one OTHER reason he went to Baltimore was the raw Bar at Faidley’s in the Market. Fresh Chincoteague oysters, shucked by guys who knew their way around an oyster, with a bottle of National Premium beer.

72 klys  Wed, Nov 27, 2013 2:46:39pm

re: #68 ausador

I do have two, the first around 1:00 here at the condo with two of the older ladies with no family in the area (I’m cooking). The second with family at my Aunt’s around 6:00 (she’s cooking).

Oh lord, I am going to be so so bloated by tomorrow night…

I will say, good for you, for cooking a dinner to share with folks who would otherwise be on their own.

73 GeneJockey  Wed, Nov 27, 2013 2:46:50pm

re: #67 RealityBasedSteve

I remember doing that too!!!!

RBS

Olives must have gotten smaller since I was a kid. They don’t fit anymore!

74 Tim TeaBro  Wed, Nov 27, 2013 2:47:23pm

re: #50 RealityBasedSteve

Oh no?

FORCED ISLAMISATION OF ARMENIANS RAISES QUESTIONS ABOUT TODAY’S TURKEY

Oh, she’s talking about the country.

Sorry, false alarm.

75 klys  Wed, Nov 27, 2013 2:47:35pm

re: #73 GeneJockey

Olives must have gotten smaller since I was a kid. They don’t fit anymore!

That’s why you get the “colossal” size ones.

76 Kragar  Wed, Nov 27, 2013 2:49:19pm

re: #73 GeneJockey

Olives must have gotten smaller since I was a kid. They don’t fit anymore!

THANKS OBAMA!

77 sattv4u2  Wed, Nov 27, 2013 2:51:22pm

SOAP BOX TIME!!!

Tonight at 10 p.m., my son will meet me here at work and then we will go to a local homeless shelter and spend a few hours (usually about 6 or so,, he and I do it every year) helping prepare for their Thanksgiving feast!

If you have the time, an hour or so, a local soupd kitchen would LOVE your help in the morning!

OFF MY SOAP BOX!!!

78 RealityBasedSteve  Wed, Nov 27, 2013 2:52:00pm

re: #75 dr. klys

That’s why you get the “colossal” size ones.

I think I’m going to put out a line of condoms sized “Extra-Large”, “Colossal”, and “OMG!!!”. Figure it’s a no-brainer.

RBS

79 Slap  Wed, Nov 27, 2013 2:52:09pm

re: #1 dr. klys

At the Slap table:

Caprese salad appetizer
Relish tray
Fresh Diestel turkey (20 LB — we’re planning on 10 and leftovers), prepared with the Good Eats Roast Turkey recipe
Mushroom Herb stuffing (biscuits, cornbread and seasoned cubes with veggies)
Mashed taters (russets, baked — NO extra moisture other than what we add)
Roasted cubed sweet taters w/brown sugar
Cranberry-Chipotle relish (from Bon Appetit — to die for)
Green beans with onion/mushroom sauce
Pan Gravy
Pumpkin Squares
Apple-Cranberry Pie

And beers. And a bit of Nouveau Beaujolais.

Whoo!

80 sattv4u2  Wed, Nov 27, 2013 2:52:16pm

re: #75 dr. klys

That’s why you get the “colossal” size ones.

braggart!!!

//

81 calochortus  Wed, Nov 27, 2013 2:52:34pm

re: #78 RealityBasedSteve

It has been semi-seriously suggested before…

82 wrenchwench  Wed, Nov 27, 2013 2:53:15pm
83 klys  Wed, Nov 27, 2013 2:53:24pm

re: #78 RealityBasedSteve

I think I’m going to put out a line of condoms sized “Extra-Large”, “Colossal”, and “OMG!!!”. Figure it’s a no-brainer.

RBS

Especially if you just size them all the same.

///

84 Charles Johnson  Wed, Nov 27, 2013 2:54:04pm

I’m going to a friend’s house for dinner tomorrow, so I’m not cooking! Supposed to be a vegan meal, which I want to try at least once in my life although I’m prepared to hate it.

85 GeneJockey  Wed, Nov 27, 2013 2:54:19pm

re: #81 calochortus

It has been semi-seriously suggested before…

You’d probably get the best fit if their relative size were to be the reverse of what the label indicates.

86 klys  Wed, Nov 27, 2013 2:54:42pm

re: #84 Charles Johnson

I’m going to a friend’s house for dinner tomorrow, so I’m not cooking! Supposed to be a vegan meal, which I want to try at least once in my life although I’m prepared to hate it.

I just don’t understand how someone can give up cheese. IT’S CHEESE.

I will never, ever be a successful vegan.

87 GeneJockey  Wed, Nov 27, 2013 2:54:59pm

re: #82 wrenchwench

[Embedded content]

Damned Animal Rights Activists!

88 Backwoods_Sleuth  Wed, Nov 27, 2013 2:55:17pm
89 kirkspencer  Wed, Nov 27, 2013 2:55:34pm

As I said last thread the 16-20 expected are going to be 3 actual, and everything’s bought for the former. (People having family unexpectedly become longer term hospital patients trumps planning, so not unhappy.)

I’m braising the turkey, and tonight we’ll have hot turkey, a little stuffing, some baked whole sweet potatoes, maybe one or two other things.

Tomorrow for turkey proper we’ll go have Chinese. Then I’m giving in to the fit of giggles and making thanksforpiegiving.

Turkey pot pie, two styles. One shepherds with white meat, one croustade with dark. The shepherd’s pie also takes care of mashed potatoes and gravy, while technically the rest of what’s in the croustade counts as stuffing or dressing. The mass of remaining sweet potato tubers will become a sweet potato pie. The cranberry sauce will become two tarts - a cranberry whip and a true cranberry (basically swapping cranberries for lemons from this recipe). IF I can endure the labor I’ll make a veggie pizza for the condiments (no pickles, though).

90 Tim TeaBro  Wed, Nov 27, 2013 2:56:02pm

re: #84 Charles Johnson

I’ll cry over a feta for your wretched soul.

91 Justanotherhuman  Wed, Nov 27, 2013 2:56:37pm

re: #69 dog philosopher

so it’s not so much a can of cranberry sauce as an emotional predicament

Well, I didn’t exactly lie, I knew it was in the cupboard, but I tried not to think about it.

I would have forgotten it if not for this thread. : )

When else is that kind of cranberry sauce any good? I like dried ones all year—put them in my salads.

92 wrenchwench  Wed, Nov 27, 2013 2:56:52pm

re: #87 GeneJockey

Damned Animal Rights Activists!

I think she’s feeding it some bird, though. That ain’t right.

93 klys  Wed, Nov 27, 2013 2:57:01pm

re: #89 kirkspencer

As I said last thread the 16-20 expected are going to be 3 actual, and everything’s bought for the former. (People having family unexpectedly become longer term hospital patients trumps planning, so not unhappy.)

I’m braising the turkey, and tonight we’ll have hot turkey, a little stuffing, some baked whole sweet potatoes, maybe one or two other things.

Tomorrow for turkey proper we’ll go have Chinese. Then I’m giving in to the fit of giggles and making thanksforpiegiving.

Turkey pot pie, two styles. One shepherds with white meat, one croustade with dark. The shepherd’s pie also takes care of mashed potatoes and gravy, while technically the rest of what’s in the croustade counts as stuffing or dressing. The mass of remaining sweet potato tubers will become a sweet potato pie. The cranberry sauce will become two tarts - a cranberry whip and a true cranberry (basically swapping cranberries for lemons from this recipe). IF I can endure the labor I’ll make a veggie pizza for the condiments (no pickles, though).

Ok, I won’t lie. There’s like 7 Lizards I want to come and cook at my house instead and you’re on the list.

94 ObserverArt  Wed, Nov 27, 2013 2:57:42pm

re: #52 Amory Blaine

Getting a new phone is fun. Especially the phones nowadays.

I’m new to smartphones and I went with an HTC Windows 8 one just to get in the technology…

…and I’ve always done my graphics on Windoze, so I decided to always be the one going the other way and to be a contrarian and fly in the face of The Apple Religion. Damn The Man!

/// heh.

95 Justanotherhuman  Wed, Nov 27, 2013 2:58:32pm

re: #84 Charles Johnson

I’m going to a friend’s house for dinner tomorrow, so I’m not cooking! Supposed to be a vegan meal, which I want to try at least once in my life although I’m prepared to hate it.

Maybe it will be tofurkey? : )

96 Backwoods_Sleuth  Wed, Nov 27, 2013 2:58:34pm

re: #89 kirkspencer

As I said last thread the 16-20 expected are going to be 3 actual, and everything’s bought for the former. (People having family unexpectedly become longer term hospital patients trumps planning, so not unhappy.)

I’m braising the turkey, and tonight we’ll have hot turkey, a little stuffing, some baked whole sweet potatoes, maybe one or two other things.

Tomorrow for turkey proper we’ll go have Chinese. Then I’m giving in to the fit of giggles and making thanksforpiegiving.

Turkey pot pie, two styles. One shepherds with white meat, one croustade with dark. The shepherd’s pie also takes care of mashed potatoes and gravy, while technically the rest of what’s in the croustade counts as stuffing or dressing. The mass of remaining sweet potato tubers will become a sweet potato pie. The cranberry sauce will become two tarts - a cranberry whip and a true cranberry (basically swapping cranberries for lemons from this recipe). IF I can endure the labor I’ll make a veggie pizza for the condiments (no pickles, though).

My leftover homemade cranberry sauce gets simmered down to a jam consistency.
Then I use it later putting a good dollop of it on salmon filets baked in parchment.
mmmmmmmmmmm!

97 wrenchwench  Wed, Nov 27, 2013 2:58:40pm

re: #89 kirkspencer

Our turkey pot pie will have biscuits on top, so it’s really a Gobbler Cobbler.

98 GeneJockey  Wed, Nov 27, 2013 2:58:48pm

re: #92 wrenchwench

I think she’s feeding it some bird, though. That ain’t right.

Tell that to the hawk that took down a sparrow in my yard one day.

99 klys  Wed, Nov 27, 2013 2:59:20pm

re: #94 ObserverArt

I’m new to smartphones and I went with an HTC Windows 8 one just to get in the technology…

…and I’ve always done my graphics on Windoze, so I decided to always be the one going the other way and to be a contrarian and fly in the face of The Apple Religion. Damn The Man!

/// heh.

My biggest peeve with Microsoft at the moment is their ongoing feud with Google resulting in it being stupidly difficult to manage my Google Calendar through the Calendar app in Windows 8. Seriously, guys, just sort it out.

100 Amory Blaine  Wed, Nov 27, 2013 2:59:50pm

This is my first Thanksgiving off in years. I usually work the holidays. We have family and friends coming tonight. Hacker-Pschorr Octoberfest (didn’t have my favorite Paulaner) and Sprecker Black Bavarian chilling. Couple different wines.

101 RealityBasedSteve  Wed, Nov 27, 2013 3:00:11pm

re: #85 GeneJockey

You’d probably get the best fit if their relative size were to be the reverse of what the label indicates.

That might be the most evil idea I’ve heard in a while. Accurate, but evil.

RBS

102 GeneJockey  Wed, Nov 27, 2013 3:00:24pm

re: #84 Charles Johnson

I’m going to a friend’s house for dinner tomorrow, so I’m not cooking! Supposed to be a vegan meal, which I want to try at least once in my life although I’m prepared to hate it.

Some of the best meals I had in Ithaca were vegetarian. BUT I wouldn’t do it as a lifestyle.

103 Charles Johnson  Wed, Nov 27, 2013 3:00:48pm

Check out the screen shots for this Frax app - just amazing stuff:

itunes.apple.com

Created by Kai Krause, who did the famous “Kai’s Power Tools” for Photoshop and other graphics apps.

104 sattv4u2  Wed, Nov 27, 2013 3:01:37pm

re: #100 Amory Blaine

This is my first Thanksgiving off in years. I usually work the holidays. We have family and friends coming tonight. Hacker-Pschorr Octoberfest (didn’t have my favorite Paulaner) and Sprecker Black Bavarian chilling. Couple different wines.

Same here. Looking back today, I’ve worked 7 out of the past 10 Thanksgivings

105 FemNaziBitch  Wed, Nov 27, 2013 3:01:58pm

re: #46 calochortus

That does sound like a lot of ink…

Blacks do tend to ‘lean’ one way or another, reddish, brownish, bluish. Did you use enough salt? I also understand that it can take up to a 4% depth of shade (4x the “standard” amount) to get a good black.

I was so frustrated I used the whole freaking container. And a cup of soda ash.

106 Stoatly  Wed, Nov 27, 2013 3:02:47pm

re: #8 Lidane

I’d be so crap at that - and I’m not too sure what this thing called “Thanksgiving” is that you colonials are banging on about, other than it involves eating too much, and some game called “Splatcock”

107 wrenchwench  Wed, Nov 27, 2013 3:04:04pm

re: #98 GeneJockey

Tell that to the hawk that took down a sparrow in my yard one day.

Once on my way home I saw a hawk land on top of a telephone pole and start ripping into a pigeon. But still, to do that by choice to a domestic bird, it doesn’t seem right…although the cake is probably worse for the turkey.

108 Amory Blaine  Wed, Nov 27, 2013 3:04:35pm

I also have Christmas, New Years Eve and New Years Day off this year too. Woo hoo. Unless there’s an “emergency”.

109 Backwoods_Sleuth  Wed, Nov 27, 2013 3:05:14pm

re: #100 Amory Blaine

This is my first Thanksgiving off in years. I usually work the holidays. We have family and friends coming tonight. Hacker-Pschorr Octoberfest (didn’t have my favorite Paulaner) and Sprecker Black Bavarian chilling. Couple different wines.

This is the first Thanksgiving and any other holiday that hubs and I will have together in about five years, and I wasn’t even expecting him to be here this time.
Almost won’t know how to behave…

:D

110 klys  Wed, Nov 27, 2013 3:05:51pm

re: #109 Backwoods_Sleuth

This is the first Thanksgiving and any other holiday that hubs and I will have together in about five years, and I wasn’t even expecting him to be here this time.
Almost won’t know how to behave…

:D

You wait until *after* you clear off the table.

111 FemNaziBitch  Wed, Nov 27, 2013 3:05:58pm

Sigh, I’m just not a foodie.

112 Amory Blaine  Wed, Nov 27, 2013 3:06:18pm

re: #109 Backwoods_Sleuth

Wow that is awesome!! Special times indeed. Congratz!

113 FemNaziBitch  Wed, Nov 27, 2013 3:06:23pm

re: #110 dr. klys

You wait until *after* you clear off the table.

Better Yet, order out and eat in bed.

:0

114 ObserverArt  Wed, Nov 27, 2013 3:06:41pm

re: #55 calochortus

Personally I prefer the home cooked lumpy kind. But it’s really not a moral issue, so eat what you enjoy.

Damn. Now that brings back childhood memories. I was designated grinder for my mother. Cranberries and Walnuts were my specialties. Everyone demanded my mother’s cranberry sauce…with little marshmallows on top.

And being the artist in the family, I was also main sugar cookie decorator too. I made some really great looking Christmas/Easter cookies…no one color, non-detail out of this guy. No matter what though, my mothers sugar cookies were so damn good they were fine right out of the oven…maybe just a little sugar on top, just starting to melt.

My mom was a hell of a pastry maker…cookies, cakes and pies. I don’t eat all that much of that stuff anymore, but I do sneak a sugar cookie and maybe a kiffle or three ( a little German ground nut sugar mix in a wrap like a little baby…dipped in powder sugar) that my one sister-in-law makes from my mothers old recipes.

115 klys  Wed, Nov 27, 2013 3:06:48pm

re: #111 FemNaziBitch

Sigh, I’m just not a foodie.

I married one. It’s a combination of self-defense and knowing how to make him happy.

116 FemNaziBitch  Wed, Nov 27, 2013 3:07:46pm

re: #115 dr. klys

I married one. It’s a combination of self-defense and knowing how to make him happy.

I married one too. He is always looking to invite people for dinner, so he can have some sincere positive feedback.

117 klys  Wed, Nov 27, 2013 3:08:05pm

re: #116 FemNaziBitch

I married one too. He is always looking to invite people for dinner, so he can have some sincere positive feedback.

At least your foodie cooks!

/grumble

118 Backwoods_Sleuth  Wed, Nov 27, 2013 3:09:17pm

hmmm…mention of hummus makes me think I could whip up some sweet potato hummus. Haven’t made that in a while and I have all the necessary ingredients…

119 Eclectic Cyborg  Wed, Nov 27, 2013 3:09:53pm

I am currently in hour 49 of a 51 hour stretch of work over three days. Yes, THREE days (that’d be 17 hours a day working). I am both leaving one job and starting another this same week since my new employer did not give me enough time to give a full two week notice to my old employer before wanting me to start.

The extra money will be nice but I am utterly exhausted right now.

Fortunately, I have Thanksgiving off so tomorrow I can kick back, watch Football, spend time with family and eat, eat, eat.

7 PM can’t come soon enough!

120 GeneJockey  Wed, Nov 27, 2013 3:10:10pm

re: #107 wrenchwench

Once on my way home I saw a hawk land on top of a telephone pole and start ripping into a pigeon. But still, to do that by choice to a domestic bird, it doesn’t seem right…although the cake is probably worse for the turkey.

The hawk was really cool - there was a sparrow flying across the yard when suddenly something big came whooshing down, nabbed and swooped up again, coming about 3 feet from our dining room window - which I happened to be standing next to at the time. Flew off to the powerlines that run across the back yard and proceeded to shower the yard with feathers.

Your response to a bird being fed another bird is pretty normal, though. I have a similar response, but then the Biologist kicks in.

121 sattv4u2  Wed, Nov 27, 2013 3:11:37pm

re: #108 Amory Blaine

I also have Christmas, New Years Eve and New Years Day off this year too. Woo hoo. Unless there’s an “emergency”.

I have PART of Christams day off. Don’t have to be here until 2 p.m for the afternoon. night NBA games

New years Eve,,,,,, here from 6 p.m till 8 a m !!

Oh ,, joy

122 Lidane  Wed, Nov 27, 2013 3:11:52pm

re: #86 dr. klys

I just don’t understand how someone can give up cheese. IT’S CHEESE.

I will never, ever be a successful vegan.

I don’t drink milk at all. Can’t stand the taste of it, though I’ll cook with it if a recipe calls for it. Getting between me and cheese, ice cream, and dessert is a disaster waiting to happen, though.

I’m looking into cutting down my meat consumption, but being a Texas girl, it will be a cold day in hell before I give up on BBQ forever. Being a vegetarian isn’t possible for me, but a mostly plant-based diet with the occasional meal with meat is doable.

123 Justanotherhuman  Wed, Nov 27, 2013 3:12:33pm

For Backwoods Sleuth, some squab recipes. I can remember when you could buy these in supermarkets.

gourmet.com

No, I can’t even.

Capons (castrated roosters) used to be sold in supermarkets, too. I think my dad used to roast them. I still see quail for sale, though.

124 Backwoods_Sleuth  Wed, Nov 27, 2013 3:14:22pm

re: #123 Justanotherhuman

For Backwoods Sleuth, some squab recipes. I can remember when you could buy these in supermarkets.

gourmet.com

No, I can’t even.

Capons (castrated roosters) used to be sold in supermarkets, too. I think my dad used to roast them. I still see quail for sale, though.

Around here, squabs are just pigeons, unless they’re small, then they’re doves. Lots of folks like to cook them, but it’s just too much work for me.

125 sattv4u2  Wed, Nov 27, 2013 3:14:26pm

re: #122 Lidane

I don’t drink milk at all

I go through a gallon myself every three days. If my son is home from college, double that

126 sattv4u2  Wed, Nov 27, 2013 3:15:14pm

re: #123 Justanotherhuman

Capons (castrated roosters) used to be sold in supermarkets,

The Krogers chain here in the southeast has them at times

127 klys  Wed, Nov 27, 2013 3:16:05pm

re: #122 Lidane

I don’t drink milk at all. Can’t stand the taste of it, though I’ll cook with it if a recipe calls for it. Getting between me and cheese, ice cream, and dessert is a disaster waiting to happen, though.

I’m looking into cutting down my meat consumption, but being a Texas girl, it will be a cold day in hell before I give up on BBQ forever. Being a vegetarian isn’t possible for me, but a mostly plant-based diet with the occasional meal with meat is doable.

I’m trying right now to move towards cooking more myself and relying less on prepackaged or overly processed stuff, and making sure I’m getting enough protein since I’m trying to exercise more and build some muscle. It’s hard to do that without meat and I desperately need variety - I can eat white fish, chicken, turkey, but generally not more than once a week of each. Maybe twice on the whitefish. Greek yogurt and cheese can help a ton.

My ex went on the paleo diet shortly after we broke up. I completely could not do something like that either (you can have the pasta out of my cold, dead hands).

128 calochortus  Wed, Nov 27, 2013 3:16:22pm

re: #105 FemNaziBitch

I was so frustrated I used the whole freaking container. And a cup of soda ash.

But did you use 100%+ fiber weight of salt in the water before you entered the “previously wetted fiber”?

129 Backwoods_Sleuth  Wed, Nov 27, 2013 3:18:05pm

re: #125 sattv4u2

I don’t drink milk at all

I go through a gallon myself every three days. If my son is home from college, double that

When my youngest step-son was still in school, he came home one day and informed me that “it was the LAW” that I had to provide one gallon of milk per day per kid in the house.
Oh, I laughed and laughed and laughed!
The day after he graduated from high school, he joined the Air Force.
His first call home was “Mom, this place is GREAT! They let you eat as much as you want in the mess hall and ALL THE MILK YOU CAN DRINK!”
He stayed in the Air Force for more than 20 years…

130 Justanotherhuman  Wed, Nov 27, 2013 3:18:12pm

re: #124 Backwoods_Sleuth

Around here, squabs are just pigeons, unless they’re small, then they’re doves. Lots of folks like to cook them, but it’s just too much work for me.

I don’t mind the pigeons being eaten so much—it’s the swans that get me. Such beautiful, graceful creatures I can’t imagine eating.

Duck and geese are too greasy for my taste to go to the trouble, but I haven’t seen any around here (except maybe hunters get them).

131 Bubblehead II  Wed, Nov 27, 2013 3:18:49pm

re: #111 FemNaziBitch

Sigh, I’m just not a foodie.

Don’t know if I could be called a foodie. I like to cook and have some favorites I like to make from time to time, but as you can see from an earlier post in this thread I have no qualms about “cheating” and using box meals.

Hell tonight is hamburger helper lasagna . But if you want a REAL good Lasagna, I direct you to page 92 of the second edition of the LGF cookbook.

132 Backwoods_Sleuth  Wed, Nov 27, 2013 3:19:48pm

re: #130 Justanotherhuman

I don’t mind the pigeons being eaten so much—it’s the swans that get me. Such beautiful, graceful creatures I can’t imagine eating.

Duck and geese are too greasy for my taste to go to the trouble, but I haven’t seen any around here (except maybe hunters get them).

Ah! Medieval times when the swan was cooked and then the head, skin and feathers put back on for the “presentation”!

133 Justanotherhuman  Wed, Nov 27, 2013 3:21:19pm

re: #127 dr. klys

I’m trying right now to move towards cooking more myself and relying less on prepackaged or overly processed stuff, and making sure I’m getting enough protein since I’m trying to exercise more and build some muscle. It’s hard to do that without meat and I desperately need variety - I can eat white fish, chicken, turkey, but generally not more than once a week of each. Maybe twice on the whitefish. Greek yogurt and cheese can help a ton.

My ex went on the paleo diet shortly after we broke up. I completely could not do something like that either (you can have the pasta out of my cold, dead hands).

I totally understand. To keep the weight off, I have to watch carbs, though, and I’d rather have whole grain bread then pasta.

I love cottage cheese and will eat a small dish and pretend it’s dessert. I do the same with coffee. Put Splenda and milk in it—voila, dessert.

134 The Ghost of a Flea  Wed, Nov 27, 2013 3:22:05pm

re: #130 Justanotherhuman

I don’t mind the pigeons being eaten so much—it’s the swans that get me. Such beautiful, graceful creatures I can’t imagine eating.

Duck and geese are too greasy for my taste to go to the trouble, but I haven’t seen any around here (except maybe hunters get them).

Swans are even bigger bastards than geese.

I suspect that after trying to share a stretch of stream with one, you’d be mighty happy to eat it.

135 sattv4u2  Wed, Nov 27, 2013 3:22:43pm

re: #129 Backwoods_Sleuth

When my youngest step-son was still in school, he came home one day and informed me that “it was the LAW” that I had to provide one gallon of milk per day per kid in the house.
Oh, I laughed and laughed and laughed!
The day after he graduated from high school, he joined the Air Force.
His first call home was “Mom, this place is GREAT! They let you eat as much as you want in the mess hall and ALL THE MILK YOU CAN DRINK!”
He stayed in the Air Force for more than 20 years…

“Son,,, we have good news and bad news. The bad news, you won’t be flying this month. The good news,,, we have WHOLE MILK !!!!”

136 Killgore Trout  Wed, Nov 27, 2013 3:22:55pm

Fauxtography?
Brand New Image of the famous Iranian F-313 Stealth Fighter Jet emerges

theaviationist.com

My guess is the watermark is there because they didn’t have confidence in their shadows.

137 wrenchwench  Wed, Nov 27, 2013 3:23:04pm
138 dog philosopher  Wed, Nov 27, 2013 3:23:16pm

re: #132 Backwoods_Sleuth

Ah! Medieval times when the swan was cooked and then the head, skin and feathers put back on for the “presentation”!

why don’t americans eat geeses for holidays like we use to back in the 19th century when i was a lad

139 sattv4u2  Wed, Nov 27, 2013 3:23:23pm

re: #133 Justanotherhuman

I love cottage cheese

Same here

Add some crushed pineapple,,,, hog heaven!!

140 Backwoods_Sleuth  Wed, Nov 27, 2013 3:25:00pm

heh…

141 sattv4u2  Wed, Nov 27, 2013 3:25:26pm

re: #136 Killgore Trout

Fauxtography?
Brand New Image of the famous Iranian F-313 Stealth Fighter Jet emerges

theaviationist.com

My guess is the watermark is there because they didn’t have confidence in their shadows.

As Will Smith said in Independence Day,,, “I have GOT to get me one of these!!!”

142 ObserverArt  Wed, Nov 27, 2013 3:26:10pm

re: #103 Charles Johnson

Check out the screen shots for this Frax app - just amazing stuff:

itunes.apple.com

Created by Kai Krause, who did the famous “Kai’s Power Tools” for Photoshop and other graphics apps.

I remember that name. He had all kinds of plug-ins that were great. Many of them just made into Photoshop under all the filters. I don’t know if they bought him out or what.

143 Killgore Trout  Wed, Nov 27, 2013 3:26:28pm

Has anyone checked Rouhani’s birth certificate?
Iranian President Rouhani now has his own ‘Yes, We Can’ music video

Youtube Video

144 The Ghost of a Flea  Wed, Nov 27, 2013 3:26:55pm

re: #138 dog philosopher

why don’t americans eat geeses for holidays like we use to back in the 19th century when i was a lad

Didn’t turkey supplant the goose, even in Britain?

145 Justanotherhuman  Wed, Nov 27, 2013 3:29:01pm

re: #131 Bubblehead II

Don’t know if I could be called a foodie. I like to cook and have some favorites I like to make from time to time, but as you can see from an earlier post in this thread I have no qualms about “cheating” and using box meals.

Hell tonight is hamburger helper lasagna . But if you want a REAL good Lasagna, I direct you to page 92 of the second edition of the LGF cookbook.

I make killer lasagna. I mix ricotta, grated parmegiano, and grated mozzarella all together with a couple of eggs, pepper and basil; put a layer of marinara sauce on the bottom of the pan, then layer the noodles and cheese mixture. Put the rest of the marinara sauce on top and more mozzarella on top of the sauce.

People ask me to make it all the time, but it can be expensive. Makes a huge pan, though. My kids used to go through it in a day.

146 Killgore Trout  Wed, Nov 27, 2013 3:31:13pm

Satt, I would guess the prop from the Will Smith movie would be more valuable than the Iranian mock up.

147 Backwoods_Sleuth  Wed, Nov 27, 2013 3:31:19pm
148 sattv4u2  Wed, Nov 27, 2013 3:31:40pm

re: #146 Killgore Trout

Satt, I would guess the prop from the Will Smith movie would be more valuable than the Iranian mock up.

heh

149 Justanotherhuman  Wed, Nov 27, 2013 3:31:49pm

re: #138 dog philosopher

why don’t americans eat geeses for holidays like we use to back in the 19th century when i was a lad

I have a 1982 Good Housekeeping cookbook that not only has recipes for roast goose, but also for pheasant in cream. : )

150 dog philosopher  Wed, Nov 27, 2013 3:32:05pm

re: #144 The Ghost of a Flea

Didn’t turkey supplant the goose, even in Britain?

if so i dunno why

i’ve had goose, and it’s a nice changeup and pretty tasty if done right and not really more of a pain in the ass to cook vs turkey

151 b_sharp  Wed, Nov 27, 2013 3:32:44pm

Why are you people having your thanksgiving so late? The proper time is in October.

Oh, and it has nothing to do with religion.

152 sattv4u2  Wed, Nov 27, 2013 3:33:15pm

re: #145 Justanotherhuman

For an extra kick chop up some nice Italian sausages and spread that over the cheese mixture/ layers

153 b_sharp  Wed, Nov 27, 2013 3:33:20pm

re: #149 Justanotherhuman

I have a 1982 Good Housekeeping cookbook that not only has recipes for roast goose, but also for pheasant in cream. : )

Mmmm peasant in cream.

154 Backwoods_Sleuth  Wed, Nov 27, 2013 3:34:03pm

Good grief, the embassy is only moving, you idiot.

155 sattv4u2  Wed, Nov 27, 2013 3:36:02pm

re: #150 dog philosopher

if so i dunno why

i’ve had goose, and it’s a nice changeup and pretty tasty if done right and not really more of a pain in the ass to cook vs turkey

Well,,, that is,, after you chase it down during the Duck Duck Duck GOOSE game!!!

156 dog philosopher  Wed, Nov 27, 2013 3:36:43pm

re: #154 Backwoods_Sleuth

Obama is closing the Vatican

it’s because obama is a stalinist and the pope is a trotskyite

157 calochortus  Wed, Nov 27, 2013 3:37:28pm

re: #149 Justanotherhuman

I have a 1982 Good Housekeeping cookbook that not only has recipes for roast goose, but also for pheasant in cream. : )

My 1943 Joy of Cooking only has roast pheasant. Maybe they were short on the cream…
My ‘facsimile’ edition of the 1896 Fannie Farmer Boston Cooking School cookbook has some rather alarming recipes, but it was invaluable in researching recipes for a “potluck” 14 course Victorian dinner some friends and I did.

158 wrenchwench  Wed, Nov 27, 2013 3:37:41pm

re: #154 Backwoods_Sleuth

Good grief, the embassy is only moving, you idiot.

[Embedded content]

Another from Judd:

159 ObserverArt  Wed, Nov 27, 2013 3:37:55pm

re: #111 FemNaziBitch

Sigh, I’m just not a foodie.

An old boss of mine once asked a person that wasn’t into learning to cook, if they liked to eat?

They said, yes of course.

He then said, well then you should learn to cook.

160 Backwoods_Sleuth  Wed, Nov 27, 2013 3:38:30pm

re: #158 wrenchwench

Another from Judd:

[Embedded content]

The stoopid just rolls on, doesn’t it?

161 klys  Wed, Nov 27, 2013 3:38:57pm

re: #133 Justanotherhuman

I totally understand. To keep the weight off, I have to watch carbs, though, and I’d rather have whole grain bread then pasta.

I love cottage cheese and will eat a small dish and pretend it’s dessert. I do the same with coffee. Put Splenda and milk in it—voila, dessert.

I’m not a fan of cottage cheese (texture) but the dip that I’m making uses it and the Hidden Valley Ranch dressing packets to make veggie dip. Run it through the food processor with a bit of milk to help with the texture and then I can tolerate it. :) Healthier than making dips with sour cream and better flavor than using yogurt.

162 Lidane  Wed, Nov 27, 2013 3:39:02pm

re: #127 dr. klys

I’m trying right now to move towards cooking more myself and relying less on prepackaged or overly processed stuff, and making sure I’m getting enough protein since I’m trying to exercise more and build some muscle. It’s hard to do that without meat and I desperately need variety - I can eat white fish, chicken, turkey, but generally not more than once a week of each. Maybe twice on the whitefish. Greek yogurt and cheese can help a ton.

Yeah, same here. It’s funny how living on a much tighter budget makes me more conscious of what foods I buy. I’ll load up on fresh, lean meats from the butcher, fruits and veggies, and mostly staple ingredients (beans, rice, pasta, etc.), but junk like microwave meals, soda, and candy are rare for me now. I j ust need to come up with an actual meal plan.

My ex went on the paleo diet shortly after we broke up. I completely could not do something like that either (you can have the pasta out of my cold, dead hands).

One of the interns at my last job was doing paleo. I tried some of her desserts which were pretty good, but the meals weren’t all that great. I had a paleo burger at lunch one day (no cheese, two portabella mushrooms instead of a bun, etc.) and it was a huge mess that didn’t taste right.

Thanks, but no. I’ll stick to an occasional real burger as a treat. Paleo seems like way too much effort for too little reward.

163 wrenchwench  Wed, Nov 27, 2013 3:39:28pm

re: #157 calochortus

My 1943 Joy of Cooking only has roast pheasant. Maybe they were short on the cream…
My ‘facsimile’ edition of the 1896 Fannie Farmer Boston Cooking School cookbook has some rather alarming recipes, but it was invaluable in researching recipes for a “potluck” 14 course Victorian dinner some friends and I did.

My 60’s Joy still has the recipe for squirrel. Gone from my 70’s Joy.

164 Backwoods_Sleuth  Wed, Nov 27, 2013 3:40:04pm

another map…

165 Backwoods_Sleuth  Wed, Nov 27, 2013 3:40:39pm

re: #163 wrenchwench

My 60’s Joy still has the recipe for squirrel. Gone from my 70’s Joy.

Ah, squirrel! Absolutely required for critter stew.

166 Varek Raith  Wed, Nov 27, 2013 3:40:47pm

re: #154 Backwoods_Sleuth

Good grief, the embassy is only moving, you idiot.

[Embedded content]

Dear Jeb,
This is why we think your party is nutso.

167 A Mom Anon  Wed, Nov 27, 2013 3:40:52pm

re: #161 dr. klys

I do that to cottage cheese as a substitute for ricotta. Ricotta is expensive, it brings the cost of a pan of lasagna down a little bit.

168 klys  Wed, Nov 27, 2013 3:40:53pm

re: #162 Lidane

Yeah, same here. It’s funny how living on a much tighter budget makes me more conscious of what foods I buy. I’ll load up on fresh, lean meats from the butcher, fruits and veggies, and mostly staple ingredients (beans, rice, pasta, etc.), but junk like microwave meals, soda, and candy are rare for me now. I j ust need to come up with an actual meal plan.

One of the interns at my last job was doing paleo. I tried some of her desserts which were pretty good, but the meals weren’t all that great. I had a paleo burger at lunch one day (no cheese, two portabella mushrooms instead of a bun, etc.) and it was a huge mess that didn’t taste right.

Thanks, but no. I’ll stick to an occasional real burger as a treat. Paleo seems like way too much effort for too little reward.

The meal plan is the part that’s kicking my butt right now. I’m trying to work to establish some “staple” meals that I can rotate (easy to cook, I know are healthy and meet the desired requirements, supplies I can generally keep on hand) and then have room to experiment each week for 1-2 meals.

Adding to the challenge is the fact that meal plans are anathema to my husband.

169 Lidane  Wed, Nov 27, 2013 3:40:54pm

re: #133 Justanotherhuman

I love cottage cheese and will eat a small dish and pretend it’s dessert.

I do that at the salad bar sometimes. A small bowl of lowfat cottage cheese and some peaches and I’m happy.

170 sattv4u2  Wed, Nov 27, 2013 3:41:00pm

re: #164 Backwoods_Sleuth

another map…

[Embedded content]

The trick is, finding out which ones are laying down the chemtrails!!!

171 Varek Raith  Wed, Nov 27, 2013 3:41:26pm

re: #170 sattv4u2

The trick is, finding out which ones are laying down the chemtrails!!!

All of them.

172 sattv4u2  Wed, Nov 27, 2013 3:41:45pm

re: #171 Varek Raith

All of them.

RUN AWAY ,,,, RUN AWAY ,,,,

173 Backwoods_Sleuth  Wed, Nov 27, 2013 3:43:19pm

hahahaaaa

174 calochortus  Wed, Nov 27, 2013 3:44:02pm

re: #163 wrenchwench

My 60’s Joy still has the recipe for squirrel. Gone from my 70’s Joy.

My ‘43 edition has it as an index item, but it’s under “Rabbit, Hare, and Squirrel” with no specific recipe, merely noting “The preparation and cooking of these animals is much the same although the size varies greatly.” All the recipes reference only rabbits and hares.

175 Backwoods_Sleuth  Wed, Nov 27, 2013 3:44:49pm

re: #174 calochortus

My ‘43 edition has it as an index item, but it’s under “Rabbit, Hare, and Squirrel” with no specific recipe, merely noting “The preparation and cooking of these animals is much the same although the size varies greatly.” All the recipes reference only rabbits and hares.

All perfectly acceptable main ingredients for critter stew….

176 GeneJockey  Wed, Nov 27, 2013 3:45:29pm

re: #159 ObserverArt

An old boss of mine once asked a person that wasn’t into learning to cook, if they liked to eat?

They said, yes of course.

He then said, well then you should learn to cook.

My Dad trained as a chef back before WWII, but his career took him in other directions. He was always the ‘fancy dinners’ cook, while my Mom did the every day stuff. Neither of them taught me how to cook, though they did teach my sisters. When I went off to live on my own after college, I asked Dad for some pointers on cooking.

He said, “Think how you want it to taste, and make it that way.”

That’s it.

It took me a couple years of practice before I could start applying that, but once you get to that point it makes sense.

177 Lidane  Wed, Nov 27, 2013 3:46:27pm

Destroying my childhood, one blog post at a time:

New Wave artists aging gracefully. An 80′s world gone by…

Heh.

178 RealityBasedSteve  Wed, Nov 27, 2013 3:46:29pm

re: #152 sattv4u2

For an extra kick chop up some nice Italian sausages and spread that over the cheese mixture/ layers

I’ve also had it where they took hard boiled eggs slices and layered them into one of the cheese layers. Not bad at all, but not what I was expecting. I understand that comes from the very southern tip of Italy.

And I don’t consider myself a foodie either. I grew up in a family where both my Grandfathers were trained chefs, as was at least one of my uncles. My dad’s a great cook, and I just love to cook. I don’t get hung up over what’s new or unique, I just like good flavors on my plate, and seeing people smile. Didn’t go into the restaurant business because I know from first hand experience how brutally tough it is on the body.

RBS

179 Lidane  Wed, Nov 27, 2013 3:48:52pm

re: #173 Backwoods_Sleuth

I love all the RWNJ freakouts over the Pope’s comments on unfettered capitalism. They’re proof that none of these idiots have ever paid attention to what the Church actually teaches. They just focus on abortion and gays and ignore the rest.

None of what Francis said is new. It’s just that he’s emphasizing it over social issues as a matter of policy.

180 RealityBasedSteve  Wed, Nov 27, 2013 3:49:49pm

re: #163 wrenchwench

My 60’s Joy still has the recipe for squirrel. Gone from my 70’s Joy.

I think that was the second cookbook I ever had, after the “Charlie Brown Cookbook”. (Scholastic Book Club). Some of those old cookbooks are a trip, what they viewed as a “Proper” formal dinner would take a brigade to prep and serve.

RBS

181 dog philosopher  Wed, Nov 27, 2013 3:51:01pm

re: #177 Lidane

Destroying my childhood, one blog post at a time:

New Wave artists aging gracefully. An 80′s world gone by…

Heh.

and to think that 30 years ago they were bands for people younger than me

182 ObserverArt  Wed, Nov 27, 2013 3:51:46pm

re: #164 Backwoods_Sleuth

another map…

[Embedded content]

I’ll never forget the first time I flew into Atlanta (‘89?)…looked out the window and saw a plane to the right, a plane to the left, and others on the taxiways getting ready to get in takeoff position and others circling just above. And that was not a holiday weekend.

183 calochortus  Wed, Nov 27, 2013 3:53:29pm

re: #175 Backwoods_Sleuth

All perfectly acceptable main ingredients for critter stew….

No doubt. I’ve only had rabbit a couple times (and I’ve somehow missed squirrel entirely…) As proof that I lead a privileged existence, my thought was that it was a lot of work to go to to get a fairly small amount of meat off all those bones*. I can only imagine squirrel would be worse.

*In my defense, I have an open bite and cannot easily chew meat off bones. When I eat a sandwich with a large leaf of lettuce in it, said lettuce remains unmolested after I bite into and remove everything else.

184 RealityBasedSteve  Wed, Nov 27, 2013 3:53:42pm

re: #176 GeneJockey

My Dad trained as a chef back before WWII,
{snip}
I asked Dad for some pointers on cooking.

He said, “Think how you want it to taste, and make it that way.”

That’s it.

It took me a couple years of practice before I could start applying that, but once you get to that point it makes sense.

That’s the money quote right there. It’s the difference between somebody who can follow a recipe by rote, maybe vary it a little bit, but not much, and somebody that can really make it happen. A good cook is like a good musician, they can go on a theme, improvise, riff on it, and it’s all good.

RBS

185 ObserverArt  Wed, Nov 27, 2013 3:57:41pm

re: #173 Backwoods_Sleuth

hahahaaaa

[ Tom Wellborn @TLW3 - Follow

Leading Republicans Bash Pope Francis, Claim He Doesn’t Know Anything About Christianity forwardprogressives.com …
6:41 PM - 27 Nov 2013]

sattv4u2 if you are around…this is what I was commenting on yesterday. The Pope is being heard by people of all religions. He still has the ears of huge amounts of people. When you get people bashing him politically, they must fear his ideas and thinking just a bit.

186 A Mom Anon  Wed, Nov 27, 2013 3:59:29pm

re: #181 dog philosopher
How did The Cult get in there? That’s the only band or artist in there I listened to in the 80s. I was/am a metal/hard rock person, never got into the other stuff. When everyone was into the disco/new wave thing, I was listening to Humble Pie, Black Sabbath, Led Zeppelin, Deep Purple, etc. I liked The Cult, a lot. I think I still have a couple of CDs of theirs around here somewhere. I for sure have some cassette tapes, lol.

187 ausador  Wed, Nov 27, 2013 4:03:38pm

re: #105 FemNaziBitch

I was so frustrated I used the whole freaking container. And a cup of soda ash.

Maybe the dye manufacturers are like an old art teacher of mine who swore that there was “No such color as black in nature!” and refused to include it in our supplies.

I did an oil painting of space with a sun and orbiting planets along with galaxies off in the distance set in a background of a lurid shade of purple. She criticized my effort in front of the class for its lack of realism and I replied “but I thought you said that no “true” black ever exists in nature?”

Yeah, It didn’t help my score any, but it sure made me feel a lot better, (and rather smug).

188 GeneJockey  Wed, Nov 27, 2013 4:04:25pm

re: #168 dr. klys

The meal plan is the part that’s kicking my butt right now. I’m trying to work to establish some “staple” meals that I can rotate (easy to cook, I know are healthy and meet the desired requirements, supplies I can generally keep on hand) and then have room to experiment each week for 1-2 meals.

Adding to the challenge is the fact that meal plans are anathema to my husband.

Stews are great for this, and every culture has a number of them, usually full of healthy stuff. Easy to make and makes a ton, great for leftovers and generally even better on Day 2 than Day 1. Uses cheap meat and lots of vegetables. And you can serve it over starch of your choice.

189 sattv4u2  Wed, Nov 27, 2013 4:05:50pm

re: #185 ObserverArt

I knew what your point was/ is

And mine still is,,, many Christians cannot STAND Catholics,, and the Pope in particular. So he would have NO sway over them,, no POSITIVE influence. So when you were posturing that CHRISTIAN attitudes would change wrt gay marriage because of what Francis said, I stated (correctly) that by and large, they would NOT

ANECDOTE

When we were looking for a private High School for my son to attend, we went to one Christian based school near us. When they found out that we are Catholic they wouldn’t even take an application from us ((nor would they from our Mormon friends who have a son the same age as ours))

190 Backwoods_Sleuth  Wed, Nov 27, 2013 4:06:03pm

OK, it’s only a replica, but sometimes people just suck…


Vandals spray racial, political graffiti on Space Shuttle Independence

191 ObserverArt  Wed, Nov 27, 2013 4:07:31pm

re: #186 A Mom Anon

How did The Cult get in there? That’s the only band or artist in there I listened to in the 80s. I was/am a metal/hard rock person, never got into the other stuff. When everyone was into the disco/new wave thing, I was listening to Humble Pie, Black Sabbath, Led Zeppelin, Deep Purple, etc. I liked The Cult, a lot. I think I still have a couple of CDs of theirs around here somewhere. I for sure have some cassette tapes, lol.

Hey. I saw a concert at the Akron Rubber Bowl that had Black Sabbath as the main act, with Humble Pie under them, Edgar Winter’s White Trash (with Ronnie Montrose) and a band called Ramatam to open that had Mike Pinera and Mitch Mitchell in it with a female guitarist April Lawton.

I’ll never forget Sabbath’s volume outdoors! Yeow! I still remember them opening with Sweet Leaf…probably due to the haze hanging over the bowl! Ahh ‘72.

192 Bubblehead II  Wed, Nov 27, 2013 4:07:35pm

re: #145 Justanotherhuman

Remind me tomorrow and I will see if I can scan my recipe from the cookbook and upload it. Think you will like it.

193 sattv4u2  Wed, Nov 27, 2013 4:08:24pm

BBIAB

Have a conference call for a couple of college football coaches shows we have for tomorrow

194 A Mom Anon  Wed, Nov 27, 2013 4:12:52pm

re: #191 ObserverArt
Was it you talking about the Agora Ballroom in Columbus? I’ve been there a few times back in the day. (I was born in Lancaster and spent my middle to high school years in Columbus, then moved back south of Lancaster and eventually ended up in Atlanta) I saw AC/DC there and it was SO loud people several blocks away were bitching, lol. It’s really a wonder I can hear today.

195 wrenchwench  Wed, Nov 27, 2013 4:13:07pm
196 FemNaziBitch  Wed, Nov 27, 2013 4:13:22pm

re: #187 ausador

Maybe the dye manufacturers are like an old art teacher of mine who swore that there was “No such color as black in nature!” and refused to include it in our supplies.

I did an oil painting of space with a sun and orbiting planets along with galaxies off in the distance set in a background of a lurid shade of purple. She criticized my effort in front of the class for its lack of realism and I replied “but I thought you said that no “true” black ever exists in nature?”

Yeah, It didn’t help my score any, but it sure made me feel a lot better, (and rather smug).

The problem being that the absence of color creates black —which works really well in a vacuum, or when the “earth turns”, but in order to see color, one must have a certain amount of photons.

Thus, the difficulty of getting a true black in pigment.

Still, manufacturers seem to be able to do it. Do you know how many colors of black mascara there are?

197 GeneJockey  Wed, Nov 27, 2013 4:14:05pm

re: #184 RealityBasedSteve

That’s the money quote right there. It’s the difference between somebody who can follow a recipe by rote, maybe vary it a little bit, but not much, and somebody that can really make it happen. A good cook is like a good musician, they can go on a theme, improvise, riff on it, and it’s all good.

RBS

I approach recipes like I approach experimental protocols. The first time through, if it’s completely new to you you follow the recipe/protocol to the letter. Over time, you get a deeper understanding and you can start to adapt it.

Protocols are rarely as efficient as they can be. Often they contain unnecessary steps that add nothing, and can be eliminated with impunity but ONLY after you understand the whole thing.

Same with recipes. The stews I was mentioning above? They’re all mostly riffs on the same basic theme.

198 Bubblehead II  Wed, Nov 27, 2013 4:14:07pm

re: #167 A Mom Anon

I do that to cottage cheese as a substitute for ricotta. Ricotta is expensive, it brings the cost of a pan of lasagna down a little bit.

What you speak of, I call sacrilege!

Cottage Cheese IS NO SUBSTITUTE for Ricotta. :-)

199 FemNaziBitch  Wed, Nov 27, 2013 4:14:50pm

re: #128 calochortus

But did you use 100%+ fiber weight of salt in the water before you entered the “previously wetted fiber”?

Yes, I believe it did. Probably 200%

200 klys  Wed, Nov 27, 2013 4:15:13pm

re: #188 GeneJockey

Stews are great for this, and every culture has a number of them, usually full of healthy stuff. Easy to make and makes a ton, great for leftovers and generally even better on Day 2 than Day 1. Uses cheap meat and lots of vegetables. And you can serve it over starch of your choice.

He hates stewed beef.

So far, I have chili, a semi-cassoulet, beef taco rice bowls, and VB’s pickle and olive pasta salad (tonight’s dinner, in fact) with chicken sausages. I can also do a cornmeal crusted tilapia that’s pretty tasty, but I generally prefer to use fresh tilapia for that so it doesn’t quite fit the supplies on hand criteria.

201 GeneJockey  Wed, Nov 27, 2013 4:15:43pm

re: #198 Bubblehead II

What you speak of, I call sacrilege!

Cottage Cheese IS NO SUBSTITUTE for Ricotta. :-)

Push the cottage cheese through a strainer and add a little salt. ;-)

202 FemNaziBitch  Wed, Nov 27, 2013 4:16:12pm

re: #198 Bubblehead II

What you speak of, I call sacrilege!

Cottage Cheese IS NO SUBSTITUTE for Ricotta. :-)

Marilyn Diamond has a great tofu subtsitute. People asked for seconds and I didn’t tell them!

203 klys  Wed, Nov 27, 2013 4:16:54pm

re: #196 FemNaziBitch

The problem being that the absence of color creates black —which works really well in a vacuum, or when the “earth turns”, but in order to see color, one must have a certain amount of photons.

Thus, the difficulty of getting a true black in pigment.

Still, manufacturers seem to be able to do it. Do you know how many colors of black mascara there are?

But pigment really just has to absorb all photons to be black. The true challenge (what I suspect you are thinking of) is getting true black on a monitor or projected lightsource, where by definition it is emitting the photons.

204 FemNaziBitch  Wed, Nov 27, 2013 4:17:54pm

re: #203 dr. klys

But pigment really just has to absorb all photons to be black. The true challenge (what I suspect you are thinking of) is getting true black on a monitor or projected lightsource, where by definition it is emitting the photons.

We need nano pigment.

205 ObserverArt  Wed, Nov 27, 2013 4:17:55pm

re: #189 sattv4u2

I knew what your point was/ is

And mine still is,,, many Christians cannot STAND Catholics,, and the Pope in particular. So he would have NO sway over them,, no POSITIVE influence. So when you were posturing that CHRISTIAN attitudes would change wrt gay marriage because of what Francis said, I stated (correctly) that by and large, they would NOT

ANECDOTE

When we were looking for a private High School for my son to attend, we went to one Christian based school near us. When they found out that we are Catholic they wouldn’t even take an application from us ((nor would they from our Mormon friends who have a son the same age as ours))

I’m good with that. But one further point I’d like to make is what other religious leader in the world has the reach and ability to speak like the Pope? All other religions are all over the place structurally and don’t have that big central figure and therefore can’t carry the same weight with words.

If he does start to shake things up I still think in can lead to change in other religions too. Will they credit him, the Catholic Church for it, no. But change is still change. Look how much the Republicans are basing their current arguments about birth control and insurance on Catholic doctrine.

If he came out next week and said something to the effect that he doesn’t think businesses should deprive workers (that may be of other religions or no religion at all) of all healthcare and that Catholics should base their choice on their own believes and not the companies…it would be monumental and would put a huge damper on some positions.

But I do understand you too. I’m going put this in the time will tell basket to study later.

206 A Mom Anon  Wed, Nov 27, 2013 4:18:29pm

re: #198 Bubblehead II
It is when a container of Ricotta is 5 dollars and Cottage Cheese is half that. Or less. I drain off the excess liquid and run it through the blender, then I add herbs and some times a bit of fresh spinach. When you’re pinching pennies every dollar counts. It doesn’t effect the taste of lasagna or stuffed shells, manicotti, or things like that. I know it’s not “cheffy” but it works.

207 calochortus  Wed, Nov 27, 2013 4:18:46pm

re: #199 FemNaziBitch

Yes, I believe it did. Probably 200%

So much for the easy answers… Calling Dharma is probably your best bet. That or overdyeing in orange (complementary color for those of you in the back of the class who aren’t paying attention.)

208 kirkspencer  Wed, Nov 27, 2013 4:18:58pm

Since it’s an open thread AND there have been a couple of ‘leftover cranberry’ mentions AND I already mentioned the dish, I’m going to bloviate a recipe. Cranberry whip tart. Two versions: for the barely cook, and for the ones who’ll ‘tweak’ the recipe for their taste because I obviously didn’t get it right (/).

For the “I think that’s the oven” crowd. One cup of the leftover cranberry sauce. One small tub OR one spray can of whipped cream/whipped topping (whichever you use). One tube of sugar cookie dough. A 9 inch round cake pan OR 9 inch deep pie pan OR a 9 inch tart pan. Aluminum foil if you’re using the cake pan. A working oven.

Turn the oven on to 425F (about 220C) and let it get hot.
If you’re using the cake pan, line the bottom and side with the foil. You’re going to be using this to help lift out the crust in a bit so don’t be stingy.

Line the pan with the cookie dough so it makes a crust. If it’s a cake pan you want the result to be about an inch deep - a couple of centimeters deep for you non-imperialists out there. Put in the hot oven for 15 minutes. Pull out and let it cool for half an hour. If it’s in the cake pan pull it out, carefully, and put it on a serving plate. If it’s in the pie or tart pan just leave it.

Put the cranberry sauce in a bowl and add an equal amount of whipped stuff. Stir it thoroughly.

Now comes the tricky part - you’re going to fold, not stir. To fold take a pancake spatula in the middle of what you’re folding, scoop/slide toward the edge of the bowl and lift that big layer out, and put it on top of what’s already in the bowl. Turn the bowl 1/4 to 1/3 of a circle and do it again for the next fold. Anyway, put 2 cups of whipped stuff in a large bowl. Add about a third of the cranberry mix and fold it four or five times. Add another third, fold four or five times. One more time. Spoon this into the cookie crust and smooth it flat. Refrigerate for at least half an hour, then cut and serve when ready.

Side note before I ‘do it right’. Sugar cookie dough is my second choice for a sweet tart crust, and store-bought tubes aren’t that much off from what I can make. In other words if I’m in a hurry to make a tart crust for a sweet tart, I pick up a tube of sugar cookie dough.

Anyway, for the cooking snobs amongst us (and we know who we are), cranberry whip ‘done right’.

Crust. Measurements by weight.
3 oz sugar.
6 oz butter.
9 oz flour.
Cream sugar into butter. Stir in flour to form a ball. Roll and press without stretching into pan. Bake in a hot (425F) oven for fifteen minutes, remove, and cool.

Cranberry sauce. Measurements by volume.
12 ounces fresh cranberries.
1 cup water.
1 cup sugar.
OPTIONS - substitute up to 1/2 citrus juice for water. add 1/2 cup of nuts or other berries. Add other spices to taste.

Combine in heavy sauce pan. Bring to boil over medium heat, continue low boil until all berries pop. Reduce heat to low and continue to simmer for ten minutes. Remove from heat and cool before packing or serving. Sauce will gel as it cools.
OPTION - strain, blend, or puree before cooling.

Whipped cream. Measurements by volume.
1 cup heavy or whipping cream.
1/2 cup sugar.

In chilled bowl, whip cream till it begins to thicken. Add sugar in tablespoon increments while continuing to whip. Whip cream to medium-stiff peaks.

ASSEMBLY.
1 cup cranberry sauce.
3 cups whipped cream.
1 tart shell.
Lighten cranberry sauce with 1 cup whipped cream.
Fold cranberry cream into remaining whipped cream.
Lay cranberry whip into tart shell, smooth, decorate if desired.
Chill before serving.

209 calochortus  Wed, Nov 27, 2013 4:20:19pm

re: #208 kirkspencer

Sounds yummy, but “whipped topping” is of the devil. Just sayin’.

210 klys  Wed, Nov 27, 2013 4:20:51pm

re: #208 kirkspencer

Please feel free to bloviate more often. Favorited for future reference.

211 FemNaziBitch  Wed, Nov 27, 2013 4:21:02pm

re: #207 calochortus

So much for the easy answers… Calling Dharma is probably your best bet. That or overdyeing in orange (complementary color for those of you in the back of the class who aren’t paying attention.)

I don’t think orange will work. As I actually get a pink/red/purple/blue haze when it doesn’t soak long enough. To get the uniform dark blue —which is probably really a blue/purple, I had to double and triple everything and let it soak for 48 hours.

So, I as thinking in the greens. no?

212 RealityBasedSteve  Wed, Nov 27, 2013 4:22:53pm

re: #197 GeneJockey

I approach recipes like I approach experimental protocols. The first time through, if it’s completely new to you you follow the recipe/protocol to the letter. Over time, you get a deeper understanding and you can start to adapt it.

Protocols are rarely as efficient as they can be. Often they contain unnecessary steps that add nothing, and can be eliminated with impunity but ONLY after you understand the whole thing.

Same with recipes. The stews I was mentioning above? They’re all mostly riffs on the same basic theme.

Damn… You and I have a very similar thought process. I figure the first time is to find out what “they” think it should be like. After that, it starts to become ‘Mine’. I did the same thing with some of my wood-working techniques, tried some other approaches step by step until I understood the process, and then developed the version that works for me.

RBS

213 kirkspencer  Wed, Nov 27, 2013 4:23:25pm

re: #209 calochortus

Sounds yummy, but “whipped topping” is of the devil. Just sayin’.

If you’re ‘not-a-cook’, whipped topping is what you get because you can’t do the real stuff. It’s also one of the things to use to tempt people into learning how to cook. “Taste these, taste the difference, now see how easy it is to do the good stuff…”

214 klys  Wed, Nov 27, 2013 4:23:29pm

re: #211 FemNaziBitch

I don’t think orange will work. As I actually get a pink/red/purple/blue haze when it doesn’t soak long enough. To get the uniform dark blue —which is probably really a blue/purple, I had to double and triple everything and let it soak for 48 hours.

So, I as thinking in the greens. no?

Working totally in the physics realm, orange would be the answer because if you mix orange pigment and blue pigment, you get black. Since the blue absorbs the photons the orange would reflect, and the orange absorbs the photos the blue would reflect, and the end result is no photons are reflects and voila, black.

But that’s the physics based answer from someone who tie dyed something once years ago.

215 A Mom Anon  Wed, Nov 27, 2013 4:23:55pm

re: #210 dr. klys
That would be good with cooked down blueberries or raspberries too I bet. I have a bunch of berries in the freezer from this summer and one can only drink so many smoothies or throw them into oatmeal so many times. That might work with a little tweaking(a bit less sugar for me).

216 dog philosopher  Wed, Nov 27, 2013 4:24:14pm

re: #186 A Mom Anon

How did The Cult get in there? That’s the only band or artist in there I listened to in the 80s. I was/am a metal/hard rock person, never got into the other stuff. When everyone was into the disco/new wave thing, I was listening to Humble Pie, Black Sabbath, Led Zeppelin, Deep Purple, etc. I liked The Cult, a lot. I think I still have a couple of CDs of theirs around here somewhere. I for sure have some cassette tapes, lol.

in the early 80s i guess i was listening to a lot of weather report, chick corea, and bird

217 GeneJockey  Wed, Nov 27, 2013 4:24:27pm

re: #200 dr. klys

He hates stewed beef.

So far, I have chili, a semi-cassoulet, beef taco rice bowls, and VB’s pickle and olive pasta salad (tonight’s dinner, in fact) with chicken sausages. I can also do a cornmeal crusted tilapia that’s pretty tasty, but I generally prefer to use fresh tilapia for that so it doesn’t quite fit the supplies on hand criteria.

You can make stews with sausages, pork shoulder, chicken, turkey, lamb, etc. My favorite stew is pork with red chiles and black beans, with a little cinnamon and some honey to add depth. Pozole, made with chicken thighs or pork shoulder, and red or green chiles. Red beans and rice. Miami black beans.

BTW, I’m not a fan of most ‘stewing beef’. I now use Costco’s boneless shortribs for stews - the flavor is great, they hold together, and the texture is what I’m looking for. Pricier than ‘stewing beef’, but worth it.

218 dog philosopher  Wed, Nov 27, 2013 4:25:27pm

re: #208 kirkspencer

Cranberry whip tart

i’d rather just take her out to dinner and make out in the car afterwards

219 FemNaziBitch  Wed, Nov 27, 2013 4:25:43pm

re: #214 dr. klys

Working totally in the physics realm, orange would be the answer because if you mix orange pigment and blue pigment, you get black. Since the blue absorbs the photons the orange would reflect, and the orange absorbs the photos the blue would reflect, and the end result is no photons are reflects and voila, black.

But that’s the physics based answer from someone who tie dyed something once years ago.

Remember, pigment and light are different in the art realm. One can only hope to get a very, very, very dark gray. Which takes the 3 opposing sides of the color wheel —as I understand it.

220 FemNaziBitch  Wed, Nov 27, 2013 4:25:58pm

re: #218 dog philosopher

i’d rather just take her out to dinner and make out in the car afterwards

Like I said, order out and eat in bed.

221 klys  Wed, Nov 27, 2013 4:26:06pm

re: #217 GeneJockey

You can make stews with sausages, pork shoulder, chicken, turkey, lamb, etc. My favorite stew is pork with red chiles and black beans, with a little cinnamon and some honey to add depth. Pozole, made with chicken thighs or pork shoulder, and red or green chiles. Red beans and rice. Miami black beans.

BTW, I’m not a fan of most ‘stewing beef’. I now use Costco’s boneless shortribs for stews - the flavor is great, they hold together, and the texture is what I’m looking for. Pricier than ‘stewing beef’, but worth it.

I’ll have to keep those in mind.

For all that he is not a picky eater in some ways (HE LIKES NATTO), I don’t want to be left with a huge pot of leftovers that neither of us likes. Hence some of the trouble I’ve had in that arena.

222 calochortus  Wed, Nov 27, 2013 4:27:22pm

Maybe a yellow-y green? I’m racking my brain to remember where I read about a “corrected” color wheel that is supposed to be a better representation of how we see color. The greens were considerably expanded both towards the blue and the yellow, so perhaps if it is a purple-y blue, moving in to the yellower end of the greens would be good.

Of course, it also depends on what feels like binding with your fiber-as in my yellower dye not ‘taking’ like the blue did on my linen and rinsing out.

223 wrenchwench  Wed, Nov 27, 2013 4:27:53pm

re: #208 kirkspencer

Turn the oven on to 425F (about 220C) and let it get hot.
…
If it’s a cake pan you want the result to be about an inch deep - a couple of centimeters deep for you non-imperialists out there.
…
Now comes the tricky part - you’re going to fold, not stir. To fold take a pancake spatula in the middle of what you’re folding, scoop/slide toward the edge of the bowl and lift that big layer out, and put it on top of what’s already in the bowl. Turn the bowl 1/4 to 1/3 of a circle and do it again for the next fold.
…
Crust. Measurements by weight.
…
Cranberry sauce. Measurements by volume.
…
Whipped cream. Measurements by volume.

You’re good. We are not worthy.

224 ObserverArt  Wed, Nov 27, 2013 4:28:20pm

re: #194 A Mom Anon

Was it you talking about the Agora Ballroom in Columbus? I’ve been there a few times back in the day. (I was born in Lancaster and spent my middle to high school years in Columbus, then moved back south of Lancaster and eventually ended up in Atlanta) I saw AC/DC there and it was SO loud people several blocks away were bitching, lol. It’s really a wonder I can hear today.

Yes that was me. I don’t know what era you hung there, but from 1972 through 1980 I sort of lived there. Didn’t see AC/DC though. I didn’t like them right off when they broke out. But I can see them being loud in there. It didn’t take much.

It’s been the Newport Music Hall since the mid 80s or so. There is a PromoWest show on local tv (channel 4) every Saturday night right after SNL. Promo books it, and they might even own the venue now. They also have the LC Center and a little club called The Basement and they do a half hour TV show from all the clubs. Its pretty cool local tv!

Anyway, they had a history of The Agora hour long show on about a year ago and they mentioned the one wall that had all the bands and artist signatures that they have preserved. BB King said it was his favorite venue, because he could always count on a good crowd, a good time and knowledgeable and passionate fans.

I though that was a nice feather in the cap for good old Columbus.

And for a bit of geography for those that don’t know what the hell I’m going on about, the Agora was right about the middle and right across the main street (High Street…heh!) from Ohio State University. OSU is big, so you had 40,000+ students around most of the time as a ready bunch of customers.

225 FemNaziBitch  Wed, Nov 27, 2013 4:29:18pm

re: #222 calochortus

Maybe a yellow-y green? I’m racking my brain to remember where I read about a “corrected” color wheel that is supposed to be a better representation of how we see color. The greens were considerably expanded both towards the blue and the yellow, so perhaps if it is a purple-y blue, moving in to the yellower end of the greens would be good.

Of course, it also depends on what feels like binding with your fiber-as in my yellower dye not ‘taking’ like the blue did on my linen and rinsing out.

yes, you are probably right --yellow-green is the color that is considered the oppossite of blue and red, IIRC.

226 kirkspencer  Wed, Nov 27, 2013 4:29:54pm

re: #127 dr. klys

For high protein, remember that cheese, eggs, and milk are surprisingly high. So, if you like it, is tofu.

So add souffles, quiches, and omelettes to the menu. Add a cheese fondue every so often as well.

Beans are high in protein. I’m a big fan of hummus, and I have little problem with a variety of bean-based soups.

227 calochortus  Wed, Nov 27, 2013 4:31:18pm

re: #213 kirkspencer

If you’re ‘not-a-cook’, whipped topping is what you get because you can’t do the real stuff. It’s also one of the things to use to tempt people into learning how to cook. “Taste these, taste the difference, now see how easy it is to do the good stuff…”

So we’re talking gateway drug here? You just have to have a mechanism to move people on to the good stuff. So many don’t.

228 FemNaziBitch  Wed, Nov 27, 2013 4:32:21pm

re: #222 calochortus

Maybe a yellow-y green? I’m racking my brain to remember where I read about a “corrected” color wheel that is supposed to be a better representation of how we see color. The greens were considerably expanded both towards the blue and the yellow, so perhaps if it is a purple-y blue, moving in to the yellower end of the greens would be good.

Of course, it also depends on what feels like binding with your fiber-as in my yellower dye not ‘taking’ like the blue did on my linen and rinsing out.

You have to remember that every fabric is different. I was not required to take any textile classes in college, so most of this is self-taught and not memorized for a test.

229 FemNaziBitch  Wed, Nov 27, 2013 4:32:44pm

re: #226 kirkspencer

For high protein, remember that cheese, eggs, and milk are surprisingly high. So, if you like it, is tofu.

So add souffles, quiches, and omelettes to the menu. Add a cheese fondue every so often as well.

Beans Legumes are high in protein. I’m a big fan of hummus, and I have little problem with a variety of bean-based soups.

FTFY

230 Lidane  Wed, Nov 27, 2013 4:32:55pm

re: #200 dr. klys

He hates stewed beef.

So far, I have chili, a semi-cassoulet, beef taco rice bowls, and VB’s pickle and olive pasta salad (tonight’s dinner, in fact) with chicken sausages. I can also do a cornmeal crusted tilapia that’s pretty tasty, but I generally prefer to use fresh tilapia for that so it doesn’t quite fit the supplies on hand criteria.

Caldo de pollo (that is, traditional Mexican chicken soup) is your friend. Made properly, it’s amazing.

231 GeneJockey  Wed, Nov 27, 2013 4:34:55pm

re: #221 dr. klys

I’ll have to keep those in mind.

For all that he is not a picky eater in some ways (HE LIKES NATTO), I don’t want to be left with a huge pot of leftovers that neither of us likes. Hence some of the trouble I’ve had in that arena.

That can be a problem. The trick then is to start on a small enough scale as a pilot.

Red beans and rice, for example. The recipe I have starts with a pound of beans, but the first thing you do with them is cook them completely with maybe a ham hock. Then you drain them, saute your onions/celery/green pepper/garlic, add that plus sausage and whatever broth you’re using to the beans, and cook for AT LEAST another hour, till the beans all fall apart and the bean starch thickens the broth into a wonderfully creamy texture.

You could, instead, start with 1 can of beans and cut the recipe down to a quarter. Work in a 2qt saucepan instead of a larger pot. Half an onion, 2 ribs of celery, half a green pepper, half a pound of sausage.

If he likes the experimental lot, you can scale up!

232 FemNaziBitch  Wed, Nov 27, 2013 4:35:21pm

Most of what I remember about color comes from this author.

This book is AMAZINGLY interesting.

233 The Ghost of a Flea  Wed, Nov 27, 2013 4:38:28pm

re: #232 FemNaziBitch

Most of what I remember about color comes from this author.

This book is AMAZINGLY interesting.


A Perfect Red: Empire, Espionage, and the Quest for the Color of Desire

Okay, it won’t help you dye your cloth, but it *is* fascinating. Especially reading about it in an age where color is so available.

234 ausador  Wed, Nov 27, 2013 4:39:06pm

Cripes I just discovered that I have to go to the grocery store because I forgot something on my list, damn and I was feeling so smug earlier for getting all my shopping done early and not having to hazard the store close to Thanksgiving…

Sigh…the best laid plans, etc, etc….

235 FemNaziBitch  Wed, Nov 27, 2013 4:39:12pm

Interesting stuff L-Tryptophan.

It’s one of the 10 essential amino acids, IIRC. For a time the supplement version was banned in the US for humans, but not for veterinary purposes. I noticed a while back it is back on the market.

IIRC, L-tryptophan is the precursor to serotonin, during daylight hours. After dark it is the precursor to melatonin.

Depressives used L-tryptophan as a supplement before Prozac came on the market and L-Tryptophan was banned.

236 sattv4u2  Wed, Nov 27, 2013 4:39:49pm

Well

THERE’S 30 minutes of my life I’ll never get back!!

((producer)),,, “If we have too much black in between a scene and a commercial break, will it play out that way on satellite”

((me)) ((((after pause for effect))) “,, umm,m,, yeah”

237 FemNaziBitch  Wed, Nov 27, 2013 4:39:55pm

re: #233 The Ghost of a Flea


A Perfect Red: Empire, Espionage, and the Quest for the Color of Desire

Okay, it won’t help you dye your cloth, but it *is* fascinating. Especially reading about it in an age where color is so available.

in the wish list.

no on audio :(

238 Bear  Wed, Nov 27, 2013 4:41:32pm

All this talk about food makes me hungry. Unless I make use of that great invention, the can opener, guess it is off to some eating place.

239 FemNaziBitch  Wed, Nov 27, 2013 4:41:53pm

re: #233 The Ghost of a Flea


A Perfect Red: Empire, Espionage, and the Quest for the Color of Desire

Okay, it won’t help you dye your cloth, but it *is* fascinating. Especially reading about it in an age where color is so available.

I LOVE COLOR. I can get high on it.

so many fascinating aspects to learn about. There used to be a website called, The Joy of Visual Perception. Ah, it still exists. VEWY, VEWY KEWL!

240 FemNaziBitch  Wed, Nov 27, 2013 4:42:21pm

re: #236 sattv4u2

Well

THERE’S 30 minutes of my life I’ll never get back!!

((producer)),,, “If we have too much black in between a scene and a commercial break, will it play out that way on satellite”

((me)) ((((after pause for effect))) “,, umm,m,, yeah”

BLACK can be sooo difficult!

241 Kragar  Wed, Nov 27, 2013 4:42:50pm
242 A Mom Anon  Wed, Nov 27, 2013 4:44:27pm

re: #224 ObserverArt
Yep, I hung out there sometimes in the very late 70s and early 80s. I had a friend who had an apartment right off High Street, the Agora was within walking distance. Zacharia’s Red Eye Saloon was the only place I could get away with drinking underage, lol. I haven’t been to Columbus in a long time, I lived in Gahanna as a teenager. My daughter and grandkids live down around Athens.

243 calochortus  Wed, Nov 27, 2013 4:44:42pm

re: #232 FemNaziBitch

Have made a note of that book.

This book is intended for painters, but has applications for dyers as well.

One of the most interesting color studies I’ve done is dyeing yarn in incremental steps (10% blue, 90% yellow’; 20% blue 80% yellow, etc. on around the color wheel) for red/blue/yellow and magenta/cyan/yellow. Then I dyed wool in the same primaries, carded it together in the same percentages and spun it into yarn. Some colors were similar to the dyed yarn, but some were startlingly different (for good or ill…)

244 sattv4u2  Wed, Nov 27, 2013 4:46:09pm

re: #240 FemNaziBitch

BLACK can be sooo difficult!

‘Nother thing he said

((producer)) “If the audio of the show is a different level than the commercials, can you do something to balance that?”

((me)). “Yes, For an additional charge we we can have an engineer alter the audio levels during the show

((producer)) “oh ,, umm,, well, we’ll just let it play out the way it is”

QUALITY CONTROL,, WHAT IS IT??
((this is a job their editors should have done during production!!))

245 The Ghost of a Flea  Wed, Nov 27, 2013 4:46:23pm

re: #239 FemNaziBitch

I LOVE COLOR. I can get high on it.

so many fascinating aspects to learn about. There used to be a website called, The Joy of Visual Perception. Ah, it still exists. VEWY, VEWY KEWL!

I don’t know if you can find it, but there’s a great BBC documentary called The History of Art in Three Colors. Gold, Blue, and White.

247 FemNaziBitch  Wed, Nov 27, 2013 4:47:00pm
“Does color effect human behavior? Yes. Do human beings respond physiologically to color? Yes and perhaps. There is no question that there are physiological responses to color. If there were not, we would not see color. But color vision was not the subject of this review. The question was, are there nonvisual responses to color that can affect our behavior? Clearly, there are some, for example, the effect of colored light on hyperbilirubinemia (jaundice). It has been shown that red radiation is more conducive to producing epileptic seizures than blue light. Indeed, it has been suggested that wearing spectacles that eliminate long wavelengths would be helpful in preventing epileptic seizures. The research on alpha-wave suppression due to colored light is more ambiguous. A reasonable hypothesis is that these EEG (electroencepholographic) responses are cognitively mediated and are not direct responses. Likewise, the galvanic skin response (GSR)to colored light is probably cognitively mediated; however, the evidence on this matter is far from conclusive. It is known that the GSR is mediated by sweating, which in turn is mediated by emotional arousing of activation responses.

I did a lot of research many, many years ago on this subject for a research paper I never wrote. I was tinkering with adding Psych as a double major to my already decided (and not finished) major in Interior Design.

It’s been fun to watch design change over the years and follow what I researched. GMTA

248 calochortus  Wed, Nov 27, 2013 4:47:54pm

re: #239 FemNaziBitch

I LOVE COLOR. I can get high on it.

Cannot upding that thought enough. Color-good!

249 dog philosopher  Wed, Nov 27, 2013 4:48:26pm

re: #232 FemNaziBitch

re: #233 The Ghost of a Flea

i must say the book suggestions i read here are not falling on deaf eyes

i have bought two books in the past week because of lgf book reccos:

1. ‘Creating the Twentieth Century”, Vaclaw Smil

2. ‘The Probability Broach’, L Neil Smith

the second item is as advertised on these threads, that is, a farrago of misconceived nonsense and purple prose, interesting only as a type of wingnut science fiction utopia of the atlas kvetched variety

250 dog philosopher  Wed, Nov 27, 2013 4:49:26pm

re: #239 FemNaziBitch

I LOVE COLOR. I can get high on it.

so many fascinating aspects to learn about. There used to be a website called, The Joy of Visual Perception. Ah, it still exists. VEWY, VEWY KEWL!

how about

amazon.com

251 Charles Johnson  Wed, Nov 27, 2013 4:49:34pm

Wut? No American Horror Story tonight?

Nooooooooo!!!

This season is actually the best one yet.

252 FemNaziBitch  Wed, Nov 27, 2013 4:50:01pm

re: #245 The Ghost of a Flea

I don’t know if you can find it, but there’s a great BBC documentary called The History of Art in Three Colors. Gold, Blue, and White.

Very kewl!

I still have to study the whole computer color photoshop system that everyone keeps trying to explain to me. I still just wing in when working in photoshop, but I understand I have to learn it.

I do better sitting down with printed material, reading and making notes once. I hyperfocus. Now, with the wonders of the internet, I can access the laptop and answer any questions I have as they occur. I find I can learn a lot in a very short amount of time.

253 ObserverArt  Wed, Nov 27, 2013 4:50:53pm

re: #219 FemNaziBitch

Remember, pigment and light are different in the art realm. One can only hope to get a very, very, very dark gray. Which takes the 3 opposing sides of the color wheel —as I understand it.

You’re on the right track from a color theory/color wheel standpoint.

I’m not at all sure about dyes from cloth, but I would think using several of the primary colors in equal amounts since color theory holds that all colors at once is black and no color at all is white. Kind of the reverse of “light color” RGB…where all light is white and less amounts of the light spectrum starts introducing color.

So, a blend of many rich colors might give you a black, but it would be large amounts as you have to take the white away from the cloth. If the cloth was already a color, like a dark blue or a greyblue then it would go black quickly.

I know an offset printer sometime will put down a dark blue under the black plate to get a “rich black” especially in an area that needs to be solid and dense.

254 ausador  Wed, Nov 27, 2013 4:51:24pm

re: #226 kirkspencer

For high protein, remember that cheese, eggs, and milk are surprisingly high. So, if you like it, is tofu.

So add souffles, quiches, and omelettes to the menu. Add a cheese fondue every so often as well.

Beans are high in protein. I’m a big fan of hummus, and I have little problem with a variety of bean-based soups.

Some bean dishes can also be (and are traditionally overseas) served cold which means that you can make a batch and just leave it in the fridge, no further cooking required.

White bean vinaigrette served in pita pockets (half a pita, stuffed) is delicious cold.

Try looking specifically at middle eastern recipes, they have a long history of relying on bean recipes as a food staple. You are not going to find that same reliance in American or European recipes.

255 FemNaziBitch  Wed, Nov 27, 2013 4:51:24pm

re: #250 dog philosopher

how about

amazon.com

that seems very familiar.

Josef Albers was required in college and the dreaded freakin’ guache color scale exercise that I’ve block from memory.

256 klys  Wed, Nov 27, 2013 4:52:20pm

Checked the normally safe list of people I keep up with on Facebook. My mother liked the bit about the bowling alley down in FL that someone had put up.

Now I have to decide if my mother’s updates will be shuttled off into the “check this page when I am in a mood to be irritated by relatives” land.

257 A Mom Anon  Wed, Nov 27, 2013 4:53:24pm

re: #247 FemNaziBitch

I’ve painted every room in the house deep rich colors, including the ceilings. Except the spare room. I let my daughter and her friends paint it black, white and gray with sponges when she was a teenager and we painted it over white last year. I still can’t decide what color I want to use. I like warmer colors because they feel cozier. So we have lots of golds, browns, terra cottas and peach colors in most of the house. Our dining room is handpainted with hunter green color wash with ivy vines painted randomly everywhere. I love color and hated living in apartments because you couldn’t paint anything unless you painted it over before you left. Interior color really makes a difference IMO. Since I get depressed in the winter, those warm colors just FEEL better. And I loathe white ceilings, why paint walls a lovely color and leave the ceilings white?

258 RealityBasedSteve  Wed, Nov 27, 2013 4:54:15pm

Back in a while lizards. Got an ebay auction to snipe. Stupid noobs are busy running up the price 10 minutes out.

RBS

259 GeneJockey  Wed, Nov 27, 2013 4:56:17pm

re: #258 RealityBasedSteve

Back in a while lizards. Got an ebay auction to snipe. Stupid noobs are busy running up the price 10 minutes out.

RBS

I can’t stand to watch, so I set up a snipe with esnipe, and ignore it till after the end. Then I find out if I got it or not. The great thing about collecting vintage American watches is that if you don’t get this one, there’ll be another like it along eventually.

260 calochortus  Wed, Nov 27, 2013 4:56:40pm

re: #257 A Mom Anon

Upding primarily for handpainted ivy. And for painting things colors you like. I tend to go with white, light blue and/or sage green. Cool, restful, pleasant.

261 Stanley Sea  Wed, Nov 27, 2013 4:56:46pm

re: #249 dog philosopher

i must say the book suggestions i read here are not falling on deaf eyes

i have bought two books in the past week because of lgf book reccos:

1. ‘Creating the Twentieth Century”, Vaclaw Smil

2. ‘The Probability Broach’, L Neil Smith

the second item is as advertised on these threads, that is, a farrago of misconceived nonsense and purple prose, interesting only as a type of wingnut science fiction utopia of the atlas kvetched variety

I’m reading Winchester’s A Crack in the Edge of the World thanks to LGF.

Loving it.

262 calochortus  Wed, Nov 27, 2013 4:57:21pm

So it has come to my attention that simply talking about Thanksgiving dinner (or even color) here is not the same as putting food on the table tonight.
A little pork chop, brown rice and a pear and pomegranate seed aril (must be correct here) salad.

BBL

263 Backwoods_Sleuth  Wed, Nov 27, 2013 4:57:28pm

We really do need another LGF cookbook…just this thread alone would be a huge part of it!

264 FemNaziBitch  Wed, Nov 27, 2013 4:57:56pm

re: #253 ObserverArt

You’re on the right track from a color theory/color wheel standpoint.

I’m not at all sure about dyes from cloth, but I would think using several of the primary colors in equal amounts since color theory holds that all colors at once is black and no color at all is white. Kind of the reverse of “light color” RGB…where all light is white and less amounts of the light spectrum starts introducing color.

Exactly, this is why photography and photoshop are so difficult for me to absorb. My old brain is used to working in pigment.

So, a blend of many rich colors might give you a black, but it would be large amounts as you have to take the white away from the cloth. If the cloth was already a color, like a dark blue or a greyblue then it would go black quickly.

I know an offset printer sometime will put down a dark blue under the black plate to get a “rich black” especially in an area that needs to be solid and dense.

I was thinking that the chemical composition of the fiber might react differently with different dyes. There could also be different waxes or oils on the fibers you may not be aware of.

The chemistry is beyond my lay persons ability to explain in detail.

What I’ve found very interesting is to see what bleaches out of already died cottons t-shirts I’ve been upcycling. Instead of dyeing, I do the tye dye or shibori with bleach gel in lines or a pattern, let it sit, run water over it, add some spray bleach, let it sit and wash it out.

black dyed items will give a flame effect. (very kewl!)
blue dyed items seem to all have blue/lavender/pink effect.

265 A Mom Anon  Wed, Nov 27, 2013 4:58:24pm

I gotta hit the road too, figuratively. Pumpkin pie is done, I think I might do some cinnamon/sugar soft pretzels next. Fleishman’s has a pretzel bread mix in a box that might be pretty good, their other mixes for artisan breads are pretty good if you’re pressed for time. I bought some to experiment with. Happy Thanksgiving Lizards, enjoy the meal and the day.

266 FemNaziBitch  Wed, Nov 27, 2013 4:58:44pm

re: #259 GeneJockey

I can’t stand to watch, so I set up a snipe with esnipe, and ignore it till after the end. Then I find out if I got it or not. The great thing about collecting vintage American watches is that if you don’t get this one, there’ll be another like it along eventually.

I hate when people bid 9 days out. Even if it’s an item I don’t want. I want to scream that they are just running up the price for themselves.

267 prairiefire  Wed, Nov 27, 2013 5:00:24pm

Happy Turkey Day, people!

268 ObserverArt  Wed, Nov 27, 2013 5:00:29pm

re: #242 A Mom Anon

Yep, I hung out there sometimes in the very late 70s and early 80s. I had a friend who had an apartment right off High Street, the Agora was within walking distance. Zacharia’s Red Eye Saloon was the only place I could get away with drinking underage, lol. I haven’t been to Columbus in a long time, I lived in Gahanna as a teenager. My daughter and grandkids live down around Athens.

You wouldn’t recognize the place. It’s grown so much. And High Street is developed from just north of campus (Hudson) all the way through downtown. The area south of campus is called The Short North and it is all rehabbed buildings with little shops, art galleries, restaurants, and now they are even putting in 6-8 story mixed condo/commercial new architecture to fit the old buildings where ever there was a hole/parking lot and building parking lots on the back street just off High.

The rest of the city has busted out all over and the metro area literally runs through five counties. Lancaster is a bedroom community now.

269 FemNaziBitch  Wed, Nov 27, 2013 5:01:26pm

re: #249 dog philosopher

i must say the book suggestions i read here are not falling on deaf eyes

i have bought two books in the past week because of lgf book reccos:

1. ‘Creating the Twentieth Century”, Vaclaw Smil

2. ‘The Probability Broach’, L Neil Smith

the second item is as advertised on these threads, that is, a farrago of misconceived nonsense and purple prose, interesting only as a type of wingnut science fiction utopia of the atlas kvetched variety

That first one looks a bit beyond me, but this looks very interesting and within my scope of understanding.

270 Varek Raith  Wed, Nov 27, 2013 5:01:30pm

re: #236 sattv4u2

Well

THERE’S 30 minutes of my life I’ll never get back!!

((producer)),,, “If we have too much black in between a scene and a commercial break, will it play out that way on satellite”

((me)) ((((after pause for effect))) “,, umm,m,, yeah”

Lol.

271 Bubblehead II  Wed, Nov 27, 2013 5:01:37pm

re: #206 A Mom Anon

Well then I guess I am a foodie after all. When I am cooking from scratch, there are somethings I will not substitute. Ricotta being one of them. Fresh (If I can get them) v bottle herbs being another.

Yes, they costs more, but in my opinion, it’s worth it for the taste they add to the dish. But, that’s just me I guess.

272 Varek Raith  Wed, Nov 27, 2013 5:02:48pm

re: #270 Varek Raith

Lol.

Youtube Video

273 FemNaziBitch  Wed, Nov 27, 2013 5:04:19pm

kitteh!

274 klys  Wed, Nov 27, 2013 5:04:36pm

re: #271 Bubblehead II

Well then I guess I am a foodie after all. When I am cooking from scratch, there are somethings I will not substitute. Ricotta being one of them. Fresh (If I can get them) v bottle herbs being another.

Yes, they costs more, but in my opinion, it’s worth it for the taste they add to the dish. But, that’s just me I guess.

Everyone has what they will or won’t sub in and our own quirks for what we like in food.

In general, I use foodie to mean someone who appreciates foods. Not the other more snobby meaning where everything has to be a strange new frontier in cooking. I think of those people as food hipsters.

275 RealityBasedSteve  Wed, Nov 27, 2013 5:05:02pm

re: #259 GeneJockey

I can’t stand to watch, so I set up a snipe with esnipe, and ignore it till after the end. Then I find out if I got it or not. The great thing about collecting vintage American watches is that if you don’t get this one, there’ll be another like it along eventually.

I normally use AuctionMagic by merlinsoft, but it’s all the same thing at heart. I just like sometimes to actually do it the old-school way. A LOT easier now with a cable connection than when I started on ebay back in ‘99 with slow dialup.

In any case I won, got a good price (way lower than the average for that item on auction). Doing my happy dance right now. (not something that should be seen by civilized peoples (or lizards)).

RBS

276 dog philosopher  Wed, Nov 27, 2013 5:07:23pm

re: #273 FemNaziBitch

kitteh!

oh oh oh that reminds me:

puddies!

277 FemNaziBitch  Wed, Nov 27, 2013 5:08:50pm

re: #276 dog philosopher

oh oh oh that reminds me:

puddies!

Can I have one?

278 Romantic Heretic  Wed, Nov 27, 2013 5:09:21pm

Grrrr.

My wife got a new Toshiba laptop, and we cannot get it to connect to our home network. It sees the network. We know the password. (I created it, and why do they insist on calling it a ‘network security key’? It took us half an hour to figure out that meant ‘network password’.)

But it won’t connect. Nor will it tell us what’s missing so we can connect.

Shucks and other comments!!!

279 FemNaziBitch  Wed, Nov 27, 2013 5:13:12pm

re: #278 Romantic Heretic

Grrrr.

My wife got a new Toshiba laptop, and we cannot get it to connect to our home network. It sees the network. We know the password. (I created it, and why do they insist on calling it a ‘network security key’? It took us half an hour to figure out that meant ‘network password’.)

But it won’t connect. Nor will it tell us what’s missing so we can connect.

Shucks and other comments!!!

weren’t we talking about Apple products earlier?

:0

280 Bubblehead II  Wed, Nov 27, 2013 5:14:26pm

re: #263 Backwoods_Sleuth

We really do need another LGF cookbook…just this thread alone would be a huge part of it!

CL was looking into it iirc. Directed her to RDT and Jaunte for advice.

281 FemNaziBitch  Wed, Nov 27, 2013 5:15:34pm

re: #257 A Mom Anon

I’ve painted every room in the house deep rich colors, including the ceilings. Except the spare room. I let my daughter and her friends paint it black, white and gray with sponges when she was a teenager and we painted it over white last year. I still can’t decide what color I want to use. I like warmer colors because they feel cozier. So we have lots of golds, browns, terra cottas and peach colors in most of the house. Our dining room is handpainted with hunter green color wash with ivy vines painted randomly everywhere. I love color and hated living in apartments because you couldn’t paint anything unless you painted it over before you left. Interior color really makes a difference IMO. Since I get depressed in the winter, those warm colors just FEEL better. And I loathe white ceilings, why paint walls a lovely color and leave the ceilings white?

I like the illusion of space. So I have a lot of WHITE. I’d have lots of mirrors if I could afford them. One can make a small space seem immense —great if you are a bit claustrophobic —or have a lot of crap crammed in your house (me)

282 klys  Wed, Nov 27, 2013 5:15:52pm

re: #280 Bubblehead II

CL was looking into it iirc. Directed her to RDT and Jaunte for advice.

Actually, it was me. :) I’m a little swamped right now between classes and holiday coming up, but my hope is to see if I can get something going early next year. (I have the advice from before filed away.)

Of course, someone could easily take it and run with it now!

283 RealityBasedSteve  Wed, Nov 27, 2013 5:23:33pm

re: #278 Romantic Heretic

Grrrr.

My wife got a new Toshiba laptop, and we cannot get it to connect to our home network. It sees the network. We know the password. (I created it, and why do they insist on calling it a ‘network security key’? It took us half an hour to figure out that meant ‘network password’.)

But it won’t connect. Nor will it tell us what’s missing so we can connect.

Shucks and other comments!!!

What exactly is it doing? First things I’d think about would be
1. Possible firewall configuration issue (not too likely)
2. Is your router doing some kind of MAC filtering (only letting know ‘puters connect into it)
3. Some funky Toshiba software that needs to run to connect to the network.

First thing I’d try…. Turn off the router, let it set for 5 minutes or so, bring it back up and then try.

There is a Metric ShitteTonne of talent here at LGF, I’m betting we can get you up and running before the night is done.

RBS

284 ObserverArt  Wed, Nov 27, 2013 5:27:36pm

re: #257 A Mom Anon

I’ve painted every room in the house deep rich colors, including the ceilings. Except the spare room. I let my daughter and her friends paint it black, white and gray with sponges when she was a teenager and we painted it over white last year. I still can’t decide what color I want to use. I like warmer colors because they feel cozier. So we have lots of golds, browns, terra cottas and peach colors in most of the house. Our dining room is handpainted with hunter green color wash with ivy vines painted randomly everywhere. I love color and hated living in apartments because you couldn’t paint anything unless you painted it over before you left. Interior color really makes a difference IMO. Since I get depressed in the winter, those warm colors just FEEL better. And I loathe white ceilings, why paint walls a lovely color and leave the ceilings white?

Good for you. Too many people are scared of color.

I have an old house with 10’ ceilings (1905 Dutch Tudor) and I’m not at the painting stage yet, but the original parlor will be a mid-to dark blue grey with white enameled wood. The wood was painted originally…it is poplar and if you know poplar, it isn’t easy to stain and has strange dark bands in it. The main living room will be a salmon colored walls and it has real mahogany trim. The big ass dining room, largest room in the house…will be a chocolate brown with white enameled trim and the ceiling will be finished with wood panels and dry walled sections all and deep flat crown so about 10” down from the ceiling and all up through the flat and detailed wood “runners” will be white. Should create some nice shadows. Since it is so big I figure that room can handle any color and not look closed in. I’m going for rich and comfy.

I’m just about ready to prime the main central hallway. Finished off the drywall late this summer/fall. I still need to further finish stripping and prepare the great old quarter-sawn white oak staircase/landing and all the hallway trim. Once I do the staircase, I’m going to let the color of the wood dictate what I want to do for the hallway color. I’d like something that plays off the gold tones in the oak and makes the wood the focal point. That is if I stain it too, I might just go with the varnish and go with the woods natural color. That is the winter project.

I found the history of the home through a historian at the library who found an illustration of the house from the old Columbus Citizen newspaper from early 1904! Great find. It was designed and built for a woman. I figure she had some connections to some big family in the day and the dining room was big as she liked to entertain.

I have my work ahead of me for sure. But she is paid for…and even if I don’t get her all done, I’m ahead investment wise! Places on my street are selling up to 350,000 or more and I got it a long time ago for a steal when no one was into doing these homes yet.

And disclosure time (I’ve been holding my tongue)…Laura Poitras did this little thing about some parts of the area a few years ago. I had heard about that, but until reading more about her here at LGF and then her tie in with Greenwald…it added spice to the whole shebang.

I’d love to debate her sometime about some of the points she made in her film. And that is all I will say about that!

With that, time to close up for the rest of the night. I might do a track of vocal mumbling on a song (inner voice track).

Its been fun today…and this way I don’t give anyone any germs from my damn cold.

Have a nice Turkey Day all LGF members!

285 Bubblehead II  Wed, Nov 27, 2013 5:30:46pm

re: #282 dr. klys

Actually, it was me. :) I’m a little swamped right now between classes and holiday coming up, but my hope is to see if I can get something going early next year. (I have the advice from before filed away.)

Of course, someone could easily take it and run with it now!

OOPS! Blushes with embarrassment.

286 ausador  Wed, Nov 27, 2013 5:31:04pm

re: #278 Romantic Heretic

Grrrr.

My wife got a new Toshiba laptop, and we cannot get it to connect to our home network. It sees the network. We know the password. (I created it, and why do they insist on calling it a ‘network security key’? It took us half an hour to figure out that meant ‘network password’.)

But it won’t connect. Nor will it tell us what’s missing so we can connect.

Shucks and other comments!!!

Try removing the security from your wireless network for long enough to see if the laptop will connect to it as an open wifi source.

Just for troubleshooting purposes.

If it will then re-institute security and change the key/passphrase/password/ whateveryouchoosetocallit and then try again with a secure connection from the laptop.

If it won’t then you have “probably” ruled out any issues with the connection being caused by your modems encryption security.

Problems still left to be troubleshooted would be your firewall, virus protection, and windows being its usual uncooperative self…

287 Romantic Heretic  Wed, Nov 27, 2013 5:41:07pm

re: #279 FemNaziBitch

weren’t we talking about Apple products earlier?

:0

My wife is not a Mac fan.

re: #283 RealityBasedSteve

What exactly is it doing? First things I’d think about would be
1. Possible firewall configuration issue (not too likely)
2. Is your router doing some kind of MAC filtering (only letting know ‘puters connect into it)
3. Some funky Toshiba software that needs to run to connect to the network.

First thing I’d try…. Turn off the router, let it set for 5 minutes or so, bring it back up and then try.

There is a Metric ShitteTonne of talent here at LGF, I’m betting we can get you up and running before the night is done.

RBS

Hmm. Didn’t think of #2.

At any rate, we’re talking to Toshiba tomorrow.

288 Mentis Fugit  Wed, Nov 27, 2013 6:58:00pm

re: #287 Romantic Heretic

My wife is not a Mac fan.

Hmm. Didn’t think of #2.

At any rate, we’re talking to Toshiba tomorrow.

Maybe stating the obvious, but are you using the right encryption? I wouldn’t expect anyone to be offering WEP as the default, but make sure both computer and router are talking what, WPA2?

It’s just that “network security key” has more of a WEP-y ring to it to me.

289 kirkspencer  Wed, Nov 27, 2013 10:37:47pm

re: #278 Romantic Heretic

Grrrr.

My wife got a new Toshiba laptop, and we cannot get it to connect to our home network. It sees the network. We know the password. (I created it, and why do they insist on calling it a ‘network security key’? It took us half an hour to figure out that meant ‘network password’.)

But it won’t connect. Nor will it tell us what’s missing so we can connect.

Shucks and other comments!!!

Meant to answer this earlier. It’s because it’s not a password. It’s the key to the encryption scheme being used.

Using a very simple example. Let’s say the security scheme is rotation. That is, all the letters are shifted a certain number to the left. (rotation 1, A=B, B=C, etc.) The security key for that scheme is the number - 1, in the example I just gave.

The security system says, “I’m using security scheme X”. You type in a security scheme and then send a login message, and there’s a bit of back and forth. If you’re using the right encryption then the two systems understand each other and login can continue. If your computer is speaking spanish and the network’s swahili, the network won’t log your computer onto the network.

290 BeenHereAwhile  Thu, Nov 28, 2013 8:47:50am

re: #278 Romantic Heretic

Grrrr.

My wife got a new Toshiba laptop, and we cannot get it to connect to our home network. It sees the network. We know the password. (I created it, and why do they insist on calling it a ‘network security key’? It took us half an hour to figure out that meant ‘network password’.)

But it won’t connect. Nor will it tell us what’s missing so we can connect.

Shucks and other comments!!!

Late to the party.

The router won’t accept the password because it’s looking for the network security key which is a hexadecimal number:
e.g. BB2DFF56B37F8F1A40EE3FC9D5


This article has been archived.
Comments are closed.

Jump to top

Create a PageThis is the LGF Pages posting bookmarklet. To use it, drag this button to your browser's bookmark bar, and title it 'LGF Pages' (or whatever you like). Then browse to a site you want to post, select some text on the page to use for a quote, click the bookmarklet, and the Pages posting window will appear with the title, text, and any embedded video or audio files already filled in, ready to go.
Or... you can just click this button to open the Pages posting window right away.
Last updated: 2023-04-04 11:11 am PDT LGF User's Guide RSS Feeds

Help support Little Green Footballs!

Subscribe now for ad-free access!Register and sign in to a free LGF account before subscribing, and your ad-free access will be automatically enabled.

Donate with
PayPal Cash.app
Recent PagesClick to refresh
Texas County at Center of Border Fight Is Overwhelmed by Migrant Deaths EAGLE PASS, Tex. - The undertaker lighted a cigarette and held it between his latex-gloved fingers as he stood over the bloated body bag lying in the bed of his battered pickup truck. The woman had been fished out ...
Cheechako
4 weeks ago
Views: 441 • Comments: 0 • Rating: 1