What's for dinner? ~ August, 2017

Crybaby wrote:Does anyone know how to use "citation multiple" when replying to a message?  I've tried many times and again today, to no avail.  

I'm encountering a couple of problems here and I guess it's my computer.  Usually, when I want to quote a paragraph of someone's message, I highlight it and copy it, and then paste it into a new message.  Then I highlight it and use the quote button (the little cloud in the fourth "box" to the far right in the top line when you're responding), and up comes a box where I can type in the name of the person I'm quoting; after typing in the person's name, I would just hit INSERT and it would surround the quote with the coding that added the name of the person and then ended the quote.  NOW when I use it, it doesn't surround the quote like it used to do, but rather puts the two "codes" at the end of the blurb I'm quoting.  I can, of course, and have been just copying the first code and plopping it in front of the blurb I'm quoting but wondered if it was doing that to any of you who use that feature.  It might just be FRESH HELL from this computer I'm still dealing with.

Just now when I posted that recipe and went to use BOLD and increase the font size of the recipe name, the codes also appeared at the end of the highlighted text instead of surrounding it like it used to be.  Same problem but with different "codes" being used.  

Was curious if anyone else was encountering these problems.

Plus I've always wanted to know how to use the multi-quote feature (named "citation multiple") so I can quote several of you in one response.

Bugster2 wrote:I fried up a burger patty and melted some cheese on top. Made the mistake of using some ketchup for dipping and now I have heartburn.

Joe and Katie are at the Hollywood Bowl tonight. They are seeing Diana Krall. Talented woman but not my kind of music so as usual I stayed home.
I spent the morning trying to get an Apple I.D. for Joe. I finally had to call Apple. Got it done though. Last night, after Joe and Katie tried for a couple of hours to get a Lyft app on her phone, I managed to do it 10 minutes. I don't know what the problem was. I think they were trying to get it on her laptop.

Niagara Visitor wrote:I'm on my way to my fishermen sons to pick up some fresh Lake Erie Pickerel............. they caught their limit, 9 each.  That's a lot of fish!  Yumm!

NormM wrote:Beth, I used a curry powder. Today I used the one in the bag but usually use the one in the jar.  The cake did turn out tasting good.  Charlie said he really likes it and it is perfect with vanilla ice cream.

Crybaby wrote:Speaking of pickles and pickle-juice....

Jimmy, I have been after Brian for YEARS now to try a teaspoon of pickle juice per your suggestion prior to going to bed at night as he really suffers with cramps (Charlie horses) in his legs, feet, toes and sometimes hands at night.  Gets them sometimes 10 times in a night (I'm the insomniac next to him, reading, watching TV and/or reading or typing on my computer while he's sleeping and constantly waking up with horrible cramps).  

A couple of months ago, I emptied a jar of pickles and left it on the island and told him to try a teaspoonful.  He didn't but instead transferred the pickle juice to a nice little Tupperware pint-sized cup and put it back in the fridge.  I bugged him over and over but that was as far as he got.  Last week before I headed upstairs after dinner (we go UPSTAIRS early due to back pain so we tackle our steep stairs before we're absolutely dead tired, but then watch TV, read or 'pute for hours before going to sleep), I took out the pickle juice cup, put a teaspoon on top and told him he'd have trouble forgetting to try a teaspoon since he'd have to put his glass right there to fill up with raspberry tea prior to coming upstairs for the evening.  Hallelujah, as he actually took TWO teaspoons of pickle juice prior to coming up that night.

The first night, he had NO Charlie horses at all. Forgot to take it the next night but only had one cramp.  I quickly realized the only way sieve-brain was going to remember was if I put the pickle juice out each night with the spoon on top, which I have been doing pretty regularly.  Well, he's been doing it about a week now and HE IS OVER THE MOON, as you were CORRECTAMUNDO and he is now sleeping soundly without a single cramp!  Even when he forgets, he may get one cramp or maybe none, so it the effect must be cumulative.  

Anyway, THANK YOU, THANK YOU, THANK YOU, King Jimmy!  If only Brian would've tried it years ago when you first mentioned it, he could've slept well a long time ago!  If anyone here has a problem with Charlie horses, you've GOT to try this easy and CHEAP home remedy.  Brian can't wait to tell all his doctors about it!  I'm going to tell my cardio/pulmonary hypertension doc about it, too, as lots of people with PH on this I.V. medication have leg cramps as a side effect (not me, though)!  

Again, Jimmy, I owe you a sincere heartfelt thank you as the poor man deserves a good night's sleep (particularly after not only doing so much for me every day but also for putting up with me, too)!  You're THE BOMB as the kids say!

Crybaby wrote:

NormM wrote:Beth, I used a curry powder. Today I used the one in the bag but usually use the one in the jar.  The cake did turn out tasting good.  Charlie said he really likes it and it is perfect with vanilla ice cream.

Norm, I haven't even had time to compliment your stuffed shells Mexicano that looked absolutely divine and here you are again delighting all of us with your pork curry and a delicious looking chocolate cake.  

I love curry but I surely do wish people packaging or jarring curry powders would state what type of curry is packaged so I can educate myself about the different types.  I usually like all of them but there are some I've liked better than others.  When I went to order some from a good spice house, I got so confused by the different types and not knowing which was which, I didn't order any.  My mom wasn't a fan of curry so I didn't have it until I was out of the house for a couple of years.  Loved it right away.  Has that warming kind of feeling that I just love.  I think I have that same bottle of Spice Islands curry, Norm, along with another spice maker's jar, also just called curry!

Did you find the imported curry in the bag any different or better than the jarred curry, Norm?

bethk wrote:OK, this is a test......Michelle, to get your post to be included in this (my) post, I simply clicked on quote and it came up in a new post box and I can add my post.  If I only want to use part of your post, like if I don't want to repeat your pictures or something nasty you have to say about me.....I simply highlight and 'delete', being careful not to delete the quote command at the end.  As for "citation multiple", I think that's something that has changed.  I used a different command word that was there to have multiple 'quotes' show up in my post but it doesn't work the same now.  ((It is so awful to be such a non-techy person.))  

So, since we don't have a limit on the amount of time you spend here on the forum, just quote each of us separately.  You have my permission.......

Hahahahahahahaha

Norm wrote:The two smelled the same. I am not very knowledgeable about curry. I only have it once every few years. I got the curry at the Asian store because I was afraid the bottle was getting too old. I have read that it is best to cook the curry in some butter before adding it to a dish.  That's about all I know except that I like the taste but don't have it very often.

Niagara Visitor wrote:I finished my fresh Lake Erie Pikeral along with a huge tomato and onion salad.  Tomatoes came from  "my garden"  I know, lived on a farm for 39 years where we didn't grow vegetables, now that I'm on the 12th floor of  condo building in the city, I have a garden.  I don't remember whether I posted about this before, but it's at the home of a friend of my son's.  Son thought that his mother and his father-in-law needed something to keep them busy.  Friend had a large raised bed that wasn't used, so we're gardening.  Tomatoes are now doing well, carrots, radishes, peas, beans are a bust.  Mesclun mix did well, we've had much more than our money's worth out of one package of seeds.  Zuccini and spaghetti squash are great, red cabbage, brussels sprouts, 3 varieties of peppers are doing well.  Parsley is going nuts, nasturtiums are great for salads.  

Niagara Visitor wrote:We've had so much rain here that some of the seeds rotted in the ground and couldn't sprout.  We have all the rain, and our west coast is burning up!

Bugster2 wrote:There is nothing worse than eating eggs for breakfast and drinking something out of a glass. The egg smell gets transferred to the glass and I have to get a new glass. I almost heave from the smell.
Another bad thing is smelling the air around someone who is eating a peanut butter sandwich. That will make me gag.

Bugster2 wrote:She is risking food poisoning putting her cooked eggs in a bowl where raw eggs have been.

UNCLE JIMMY wrote:https://cookingfriends.forumotion.com/t664-greek-style-hamburger-and-hot-dog-chili-sauce#8258

Greek Style hamburger and hot dog chili sauce.

Crybaby... Here is the recipe.

UNCLE JIMMY wrote:Oh Yes! I agree with order in a sandwich. i.e. Today, Tina bought me an Egg McMuffin, at the yellow arch place. Yay!! They placed the egg on the English Muffin bottom, then the cheese, and lastly the sausage patty. It was made perfectly, and no sticking. Well, actually, I ate the darn thing with one bite; so there was no chance for sticking! LOL

Bugster2 wrote:Fires are our danger. Ten years ago or so there was a fire in the canyon that got so close we could see the flames from our street. That was scary. The air was so bad that I coughed for days. A couple of months later on Christmas day it was warm so I opened the windows to air out the house. BIG mistake. The breeze blew black soot in that covered everything. I had to clean, mop and vacuum for days.

bethk wrote:I think the recipe sounds good but I don't understand why they brined the pork BEFORE pounding it.  The brine seeps into the muscle tissue to keep it moist.  I would think, even with the 'drying', it would turn into a splatery mess (that's a technical cooking term, don't you know?).

So I would have pounded the chops thin and then brined and finally dried and dredged.  JMO ~ for what it's worth.

Michelle, you ought to make 'tenderloin' sandwiches for Brian some time ~ a midwest specialty sandwich.  Mystery pork meat (I can't believe they actually use pork tenderloin) is pounded to about 1/4" ~ super thin ~ and then it's breaded and deep fried.  It ends up about the size of a dinner plate.  It then gets put on a regular size hamburger bun (with the breaded meat frizbee hanging out all around) and a couple pickles.  There are places in Ohio & Indiana that advertise having 'The BEST' Pork Tenderloin.....an acquired taste, to be sure!  LOL

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BTW ~ It's good to have you back.  Your posts lasted through 3 cups of coffee this morning and half a jug of tea this afternoon......Thanks!

Beth wrote:Michelle, you ought to make 'tenderloin' sandwiches for Brian some time ~ a midwest specialty sandwich. Mystery pork meat (I can't believe they actually use pork tenderloin) is pounded to about 1/4" ~ super thin ~ and then it's breaded and deep fried. It ends up about the size of a dinner plate. It then gets put on a regular size hamburger bun (with the breaded meat frizbee hanging out all around) and a couple pickles. There are places in Ohio & Indiana that advertise having 'The BEST' Pork Tenderloin.....an acquired taste, to be sure! LOL