A half of a 16 oz. prime grade NY strip steak, pan seared in a very hot
cast iron skillet, cooked to just past rare. Oh, and a fresh crab cake, >browned in butter in a different pan. So, turf and surf. :) I haven't >figured out what vegetable to have with it but chances are it will be
steamed
cauliflower since I have some and it needs to be cooked.
A half of a 16 oz. prime grade NY strip steak, pan seared in a very hot
cast iron skillet, cooked to just past rare. Oh, and a fresh crab cake, browned in butter in a different pan. So, turf and surf. :) I haven't figured out what vegetable to have with it but chances are it will be
steamed cauliflower since I have some and it needs to be cooked.
Any cooking plans tonight?
Jill
A half of a 16 oz. prime grade NY strip steak, pan seared in a very hot
cast iron skillet, cooked to just past rare. Oh, and a fresh crab cake, browned in butter in a different pan. So, turf and surf. :) I haven't figured out what vegetable to have with it but chances are it will be
steamed cauliflower since I have some and it needs to be cooked.
Any cooking plans tonight?
A half of a 16 oz. prime grade NY strip steak, pan seared in a very hot
cast iron skillet, cooked to just past rare. Oh, and a fresh crab cake, browned in butter in a different pan. So, turf and surf. :)� I haven't figured out what vegetable to have with it but chances are it will be
steamed cauliflower since I have some and it needs to be cooked.
Any cooking plans tonight?
Jill
On Sat, 10 May 2025 16:06:37 -0400, Jill McQuown
<[email protected]> wrote:
A half of a 16 oz. prime grade NY strip steak, pan seared in a very hot
cast iron skillet, cooked to just past rare. Oh, and a fresh crab cake,
browned in butter in a different pan. So, turf and surf. :) I haven't
figured out what vegetable to have with it but chances are it will be
Don't say it, don't say it!
steamed
You said it.
Any cooking plans tonight?
A half of a 16 oz. prime grade NY strip steak, pan seared in a very hot
cast iron skillet, cooked to just past rare. Oh, and a fresh crab cake, browned in butter in a different pan. So, turf and surf. :) I haven't figured out what vegetable to have with it but chances are it will be
steamed cauliflower since I have some and it needs to be cooked.
Any cooking plans tonight?
Jill
On Sat, 10 May 2025 20:06:37 +0000, Jill McQuown wrote:
A half of a 16 oz. prime grade NY strip steak, pan seared in a very hot
cast iron skillet, cooked to just past rare. Oh, and a fresh crab cake,
browned in butter in a different pan. So, turf and surf. :) I haven't
figured out what vegetable to have with it but chances are it will be
steamed cauliflower since I have some and it needs to be cooked.
Any cooking plans tonight?
Jill
Breakfast today was an omelette. Dinner was curry rice and chicken. I
used chicken breast because when I cook it, it comes out tender and
tasty.
On Mon, 12 May 2025 04:45:39 +0000, [email protected] (dsi1) wrote:
On Sat, 10 May 2025 20:06:37 +0000, Jill McQuown wrote:
A half of a 16 oz. prime grade NY strip steak, pan seared in a very hot
cast iron skillet, cooked to just past rare. Oh, and a fresh crab cake,
browned in butter in a different pan. So, turf and surf. :) I haven't
figured out what vegetable to have with it but chances are it will be
steamed cauliflower since I have some and it needs to be cooked.
Any cooking plans tonight?
Jill
Breakfast today was an omelette. Dinner was curry rice and chicken. I
used chicken breast because when I cook it, it comes out tender and
tasty.
Does it taste of ammonia?
On 2025-05-12, Bruce <[email protected]d> wrote:
On Mon, 12 May 2025 04:45:39 +0000, [email protected] (dsi1) wrote:
On Sat, 10 May 2025 20:06:37 +0000, Jill McQuown wrote:
A half of a 16 oz. prime grade NY strip steak, pan seared in a very hot >>>> cast iron skillet, cooked to just past rare. Oh, and a fresh crab cake, >>>> browned in butter in a different pan. So, turf and surf. :) I haven't >>>> figured out what vegetable to have with it but chances are it will be
steamed cauliflower since I have some and it needs to be cooked.
Any cooking plans tonight?
Jill
Breakfast today was an omelette. Dinner was curry rice and chicken. I >>>used chicken breast because when I cook it, it comes out tender and >>>tasty.
Does it taste of ammonia?
Bleach, not ammonia.
https://www.thegrocer.co.uk/analysis-and-features/chlorinated-chicken-explained-why-do-the-americans-treat-their-poultry-with-chlorine/555618.article
On 2025-05-11, Leonard Blaisdell <[email protected]> wrote:
On 2025-05-10, Jill McQuown <[email protected]> wrote:
Any cooking plans tonight?
We had beef stew. She will have beef stew tonight. I "did" buy her a,
very small, living flower for Mother's Day, for ten bucks.
"Happy Mother's Day!", for those who qualify.
Can't I enjoy the day as well?
On 2025-05-10, Jill McQuown <[email protected]> wrote:
Any cooking plans tonight?
We had beef stew. She will have beef stew tonight. I "did" buy her a,
very small, living flower for Mother's Day, for ten bucks.
"Happy Mother's Day!", for those who qualify.
"Happy Mother's Day!", for those who qualify.
On 2025-05-11, Leonard Blaisdell <[email protected]> wrote:
"Happy Mother's Day!", for those who qualify.
Can't I enjoy the day as well?
On 2025-05-12, Cindy Hamilton <[email protected]> wrote:
On 2025-05-11, Leonard Blaisdell <[email protected]> wrote:
"Happy Mother's Day!", for those who qualify.
Can't I enjoy the day as well?
Of course! I didn't spread genetics either. Father's Day is meaningless
to me, and I don't regret a minute of my life. Well...there's got to be
a few, but I have to think hard.
I asked AI:
"Chickens excrete uric acid (not urea like humans). When this waste accumulates in bedding or litter, microbial activity breaks the uric
acid down into ammonia (NH3). This happens quickly in warm, damp,
poorly ventilated environments, common in large-scale poultry houses."
But bleach is a good point too.
On Mon, 12 May 2025 9:18:13 +0000, Bruce wrote:
I asked AI:
"Chickens excrete uric acid (not urea like humans). When this waste
accumulates in bedding or litter, microbial activity breaks the uric
acid down into ammonia (NH3). This happens quickly in warm, damp,
poorly ventilated environments, common in large-scale poultry houses."
But bleach is a good point too.
In the future, we'll all be bleaching our clothes with chamber lye. We
can even make it ourselves!
https://www.youtube.com/watch?v=1xenLzd2-Dk&t=100s
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