On 2022-09-23 8:07 p.m., Thomas wrote:
> On Friday, September 23, 2022 at 9:35:21 PM UTC-4, jwk...@bjc.org wrote:
>> On Friday, September 23, 2022 at 12:28:19 PM UTC-5, j_mc...@comcast.net wrote:
>>> On 9/23/2022 12:19 PM, John Kuthe wrote:
>>>> I just had a fresh long tomato, a banana pepper, some fresh basil, chopped up together, the last of my Parmesan Reggiano all chopped together and some Dark Oyster soy sauce on it and broiled in my Toaster Oven and it was fabulous! :-)
>>>>
>>>> John Kuthe...
>>> I'm thrilled for you but did you omit the mention of some bread? What
>>> was the "on it" on which it was broiled in the Toaster Oven?
>>>
>>> Jill
>> Bread was sourdough. Very good sourdough too!
>>
>> John Kuthe...
> I am in need of a good starter. I suck at it. Since you love cooking I could use some tips.
> My recent rye came out fantastic. What are your secrets?

I'd send you some of my starter but I think the US Customs wouldn't let
a small bag of white powder through:-)
Therefore, go to this site:

https://www.carlsfriends.net/

It's very helpful and you can get a sample of a well-known starter from
them for a dollar or two.

On 9/24/2022 6:55 AM, Gary wrote:
> On 9/23/2022 12:19 PM, John Kuthe wrote:
>> I just had a fresh long tomato, a banana pepper, some fresh basil,
>> chopped up together, the last of my Parmesan Reggiano all chopped
>> together and some Dark Oyster soy sauce on it and broiled in my
>> Toaster Oven and it was fabulous! :-)
>>
>> John Kuthe...
>
> OK, I'll bite.  What is your "long tomato?"
> What is it AKA (also known as)?
>
I believe it's an heirloom tomato variety.

> Also, what is "Dark Oyster soy sauce?"
> I have both a bottle of oyster sauce and also a bottle of soy sauce but
> I've never seen it combined in one bottle.
>
>
Maybe "Dark Oyster" is a brand name?

Jill

On 9/24/2022 7:03 AM, Bryan Simmons wrote:
> On Saturday, September 24, 2022 at 5:55:06 AM UTC-5, Gary wrote:
>> On 9/23/2022 12:19 PM, John Kuthe wrote:
>>> I just had a fresh long tomato, a banana pepper, some fresh basil, chopped up together, the last of my Parmesan Reggiano all chopped together and some Dark Oyster soy sauce on it and broiled in my Toaster Oven and it was fabulous! :-)
>>>
>>> John Kuthe...
>> OK, I'll bite. What is your "long tomato?"
>> What is it AKA (also known as)?
>>
> It's a short tomato that has been injected. You have
> about 3-4 hours, then it turns back into a short tomato.
>
> --Bryan

Okay, *that* was funny! :)

Jill

On Saturday, September 24, 2022 at 9:00:10 AM UTC-4, Graham wrote:
> On 2022-09-23 8:07 p.m., Thomas wrote:
> > On Friday, September 23, 2022 at 9:35:21 PM UTC-4, jwk...@bjc.org wrote:
> >> On Friday, September 23, 2022 at 12:28:19 PM UTC-5, j_mc...@comcast.net wrote:
> >>> On 9/23/2022 12:19 PM, John Kuthe wrote:
> >>>> I just had a fresh long tomato, a banana pepper, some fresh basil, chopped up together, the last of my Parmesan Reggiano all chopped together and some Dark Oyster soy sauce on it and broiled in my Toaster Oven and it was fabulous! :-)
> >>>>
> >>>> John Kuthe...
> >>> I'm thrilled for you but did you omit the mention of some bread? What
> >>> was the "on it" on which it was broiled in the Toaster Oven?
> >>>
> >>> Jill
> >> Bread was sourdough. Very good sourdough too!
> >>
> >> John Kuthe...
> > I am in need of a good starter. I suck at it. Since you love cooking I could use some tips.
> > My recent rye came out fantastic. What are your secrets?
> I'd send you some of my starter but I think the US Customs wouldn't let
> a small bag of white powder through:-)
> Therefore, go to this site:
>
> https://www.carlsfriends.net/
>
> It's very helpful and you can get a sample of a well-known starter from
> them for a dollar or two.
Thanks G.
The price is right for sure. Interesting to read.

On Friday, September 23, 2022 at 11:19:29 AM UTC-5, jwk...@bjc.org wrote:
> I just had a fresh long tomato, a banana pepper, some fresh basil, chopped up together, the last of my Parmesan Reggiano all chopped together and some Dark Oyster soy sauce on it and broiled in my Toaster Oven and it was fabulous! :-)
>
> John Kuthe...

A encoded report of a Dark Pentagon program on baking composite components, delivered to Asian agents (soy sauce).

On Saturday, September 24, 2022 at 9:32:30 AM UTC-5, j_mc...@comcast.net wrote:
> On 9/24/2022 6:55 AM, Gary wrote:
> > On 9/23/2022 12:19 PM, John Kuthe wrote:
> >> I just had a fresh long tomato, a banana pepper, some fresh basil,
> >> chopped up together, the last of my Parmesan Reggiano all chopped
> >> together and some Dark Oyster soy sauce on it and broiled in my
> >> Toaster Oven and it was fabulous! :-)
> >>
> >> John Kuthe...
> >
> > OK, I'll bite. What is your "long tomato?"
> > What is it AKA (also known as)?
> >
> I believe it's an heirloom tomato variety.
> > Also, what is "Dark Oyster soy sauce?"
> > I have both a bottle of oyster sauce and also a bottle of soy sauce but
> > I've never seen it combined in one bottle.
> >
> >
> Maybe "Dark Oyster" is a brand name?
>
They're a Blue Öyster Cult tribute band, who was
repeatedly admonished to not "quit your day jobs,"
but did they listen?
>
> Jill

--Bryan

On Friday, September 23, 2022 at 8:37:54 PM UTC-5, Bruce wrote:
> On Fri, 23 Sep 2022 18:35:18 -0700 (PDT), John Kuthe <jwk...@bjc.org>
> wrote:
> >On Friday, September 23, 2022 at 12:28:19 PM UTC-5, j_mc...@comcast.net wrote:
> >> On 9/23/2022 12:19 PM, John Kuthe wrote:
> >> > I just had a fresh long tomato, a banana pepper, some fresh basil, chopped up together, the last of my Parmesan Reggiano all chopped together and some Dark Oyster soy sauce on it and broiled in my Toaster Oven and it was fabulous! :-)
> >> >
> >> > John Kuthe...
> >> I'm thrilled for you but did you omit the mention of some bread? What
> >> was the "on it" on which it was broiled in the Toaster Oven?
> >>
> >> Jill
> >
> > Bread was sourdough. Very good sourdough too!
> What does the ingredient list say?
>
> --
> Bruce
> <https://emalm.com/?v=SQqZJ>

Protein deficiency. Peoria Packing is reopened in Chicago's meat district. Open tables of meat, chicken and seafood. Scoop your delicacies into plastic bags which the cashier expertly prices. Steaks are apparently Select grade.
Worth the stop in summer for the 40F refrigeration.

On Saturday, September 24, 2022 at 6:03:21 AM UTC-5, bryang...@gmail.com wrote:
> On Saturday, September 24, 2022 at 5:55:06 AM UTC-5, Gary wrote:
> > On 9/23/2022 12:19 PM, John Kuthe wrote:
> > > I just had a fresh long tomato, a banana pepper, some fresh basil, chopped up together, the last of my Parmesan Reggiano all chopped together and some Dark Oyster soy sauce on it and broiled in my Toaster Oven and it was fabulous! :-)
> > >
> > > John Kuthe...
> > OK, I'll bite. What is your "long tomato?"
> > What is it AKA (also known as)?
> >
> It's a short tomato that has been injected. You have
> about 3-4 hours, then it turns back into a short tomato.
>
> --Bryan

Liquid Viagra?

On Saturday, September 24, 2022 at 10:41:04 AM UTC-5, bryang...@gmail.com wrote:
> On Saturday, September 24, 2022 at 9:32:30 AM UTC-5, j_mc...@comcast.net wrote:
> > On 9/24/2022 6:55 AM, Gary wrote:
> > > On 9/23/2022 12:19 PM, John Kuthe wrote:
> > >> I just had a fresh long tomato, a banana pepper, some fresh basil,
> > >> chopped up together, the last of my Parmesan Reggiano all chopped
> > >> together and some Dark Oyster soy sauce on it and broiled in my
> > >> Toaster Oven and it was fabulous! :-)
> > >>
> > >> John Kuthe...
> > >
> > > OK, I'll bite. What is your "long tomato?"
> > > What is it AKA (also known as)?
> > >
> > I believe it's an heirloom tomato variety.
> > > Also, what is "Dark Oyster soy sauce?"
> > > I have both a bottle of oyster sauce and also a bottle of soy sauce but
> > > I've never seen it combined in one bottle.
> > >
> > >
> > Maybe "Dark Oyster" is a brand name?
> >
> They're a Blue Öyster Cult tribute band, who was
> repeatedly admonished to not "quit your day jobs,"
> but did they listen?
> >
> > Jill
>
> --Bryan

BOC's Agent of Fortune deserves classic rock radio play.

On Saturday, September 24, 2022 at 5:07:20 AM UTC-5, Thomas wrote:
>
> On Saturday, September 24, 2022 at 12:20:41 AM UTC-4, itsjoan...@webtv.net wrote:
>
> > On Friday, September 23, 2022 at 10:23:46 PM UTC-5, Thomas wrote:
> > >
> > > Never used it. It stops working, kinda like jk.
> > >
> > What do you mean it stops working? It's not going to work in the
> > refrigerator while it's being stored. I'm not baker/bread maker but
> > I do know that about a starter.
> >
> Not once did I say I stored it in a fridge. I said 70 degrees.
> Stops working means it stops all bubble action and separates into goop on bottom and liquid on top.
> Try it lol? I am not going to waste a day or better for a sure disappointment.
>
The f e w people I know that use a starter store theirs in the refrigerator.
(What people did before refrigeration, I don't know.) But they take theirs
out, feed it, and put it in a warm place to bubble and activate, then use it
to make bread.

On Sat, 24 Sep 2022 10:26:09 -0700 (PDT), "itsjoannotjoann@webtv.net"
<itsjoannotjoann@webtv.net> wrote:

>On Saturday, September 24, 2022 at 5:07:20 AM UTC-5, Thomas wrote:
>>
>> On Saturday, September 24, 2022 at 12:20:41 AM UTC-4, itsjoan...@webtv.net wrote:
>>
>> > On Friday, September 23, 2022 at 10:23:46 PM UTC-5, Thomas wrote:
>> > >
>> > > Never used it. It stops working, kinda like jk.
>> > >
>> > What do you mean it stops working? It's not going to work in the
>> > refrigerator while it's being stored. I'm not baker/bread maker but
>> > I do know that about a starter.
>> >
>> Not once did I say I stored it in a fridge. I said 70 degrees.

You should store it in the fridge unless you're about to use it.

>> Stops working means it stops all bubble action and separates into goop on bottom and liquid on top.

That's what a starter does after a while. You feed it to reactivate it
by feeding it. Or put it in the fridge until you want to use it.
>> Try it lol? I am not going to waste a day or better for a sure disappointment.
>>
>The f e w people I know that use a starter store theirs in the refrigerator.
>(What people did before refrigeration, I don't know.) But they take theirs
>out, feed it, and put it in a warm place to bubble and activate, then use it
>to make bread.

Yes.

--
Bruce
<https://emalm.com/?v=SQqZJ>

On 2022-09-24, itsjoannotjoann@webtv.net <itsjoannotjoann@webtv.net> wrote:
>>
> The f e w people I know that use a starter store theirs in the refrigerator.
> (What people did before refrigeration, I don't know.)

They probably used some every day.

--
Cindy Hamilton

On Saturday, September 24, 2022 at 4:58:11 PM UTC-4, Cindy Hamilton wrote:
> On 2022-09-24, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:
> >>
> > The f e w people I know that use a starter store theirs in the refrigerator.
> > (What people did before refrigeration, I don't know.)
> They probably used some every day.
>
> --
> Cindy Hamilton
Once the starter becomes a starter it can be stored cold.
It needs warm for the first week or two.
I never had the opportunity to store it.
I think my problem is waiting too long to feed.
I was also discarding half and adding half.
So right now ka whole wheat 60g and 60g water.
Discard 60g and add 60 and 60.
Discard 90 and add 60 and 60. Keep going.
The adds after the ww will be bf.
When working good I can then toss it in fridge to store and use then feed. It is not starter until it is starter.
No plan on going by the book this time. When it is rock and rolling I will feed before it starves.

On Saturday, September 24, 2022 at 7:07:40 PM UTC-4, Thomas wrote:
> On Saturday, September 24, 2022 at 4:58:11 PM UTC-4, Cindy Hamilton wrote:
> > On 2022-09-24, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:
> > >>
> > > The f e w people I know that use a starter store theirs in the refrigerator.
> > > (What people did before refrigeration, I don't know.)
> > They probably used some every day.
> >
> > --
> > Cindy Hamilton
> Once the starter becomes a starter it can be stored cold.
> It needs warm for the first week or two.
> I never had the opportunity to store it.
> I think my problem is waiting too long to feed.
> I was also discarding half and adding half.
> So right now ka whole wheat 60g and 60g water.
> Discard 60g and add 60 and 60.
> Discard 90 and add 60 and 60. Keep going.
> The adds after the ww will be bf.
> When working good I can then toss it in fridge to store and use then feed. It is not starter until it is starter.
> No plan on going by the book this time. When it is rock and rolling I will feed before it starves.
Bubbly and fed. Scooped 60g and down the sink. Added 60 bf and 60 filtered water.
I will take pics as I go. I should have today but did not think until I remembered this post.