from a lazy morning some days ago...

https://wm.sdf.org/gallery/displayimage.php?album=1029&pid=22856

we use either fresh sliced italian bread or texas toast for french
toast. wife decided on texas toast, had some in the freezer.

for once we did some experimenting with flavors instead of bickering
about it.

1) eggs, salt, pepper, msg, vanilla extract
2) eggs, salt, pepper, vanilla extract
3) eggs

i told her umami wasn't going to work and it didn't. she likes the eggs
with a pinch of salt and pepper and a few drops of vanilla extract. i
like eggs with no seasoning, the margarine and maple syrup at the table
suits me just fine.

that's pretty easy peasy. scramble eggs, dip, and put mine on the
griddle, then add seasonings, whisk, and do hers. i wish all our
differences were that simple to resolve. lol.

--
fos@sdf.org
SDF Public Access UNIX System - https://sdf.org

On 9/30/2022 1:06 PM, fos@sdf.org wrote:
> from a lazy morning some days ago...
>
> https://wm.sdf.org/gallery/displayimage.php?album=1029&pid=22856
>
> we use either fresh sliced italian bread or texas toast for french
> toast. wife decided on texas toast, had some in the freezer.
>
> for once we did some experimenting with flavors instead of bickering
> about it.
>
> 1) eggs, salt, pepper, msg, vanilla extract
> 2) eggs, salt, pepper, vanilla extract
> 3) eggs
>
> i told her umami wasn't going to work and it didn't. she likes the eggs
> with a pinch of salt and pepper and a few drops of vanilla extract. i
> like eggs with no seasoning, the margarine and maple syrup at the table
> suits me just fine.
>
> that's pretty easy peasy. scramble eggs, dip, and put mine on the
> griddle, then add seasonings, whisk, and do hers. i wish all our
> differences were that simple to resolve. lol.
>
Sounds easy enough to split the difference. :)

On the rare occasions I make French Toast it's savory. No vanilla.
Texas Toast is fine for the bread if you want a really moist French
Toast. The eggy mixture soaks in and stays right with it.

I prefer thick sliced French bread because it is a bit more dense so the
bread doesn't get as soggy even though you soak it in the egg mixture
for a while. Savory, all the way (Penzy's Bonne Herbs). never
margarine. No syrup. But that's just me. :)

Jill

On Fri, 30 Sep 2022 13:51:31 -0400, jmcquown <j_mcquown@comcast.net>
wrote:

>On 9/30/2022 1:06 PM, fos@sdf.org wrote:
>> from a lazy morning some days ago...
>>
>> https://wm.sdf.org/gallery/displayimage.php?album=1029&pid=22856
>>
>> we use either fresh sliced italian bread or texas toast for french
>> toast. wife decided on texas toast, had some in the freezer.
>>
>> for once we did some experimenting with flavors instead of bickering
>> about it.
>>
>> 1) eggs, salt, pepper, msg, vanilla extract
>> 2) eggs, salt, pepper, vanilla extract
>> 3) eggs
>>
>> i told her umami wasn't going to work and it didn't. she likes the eggs
>> with a pinch of salt and pepper and a few drops of vanilla extract. i
>> like eggs with no seasoning, the margarine and maple syrup at the table
>> suits me just fine.
>>
>> that's pretty easy peasy. scramble eggs, dip, and put mine on the
>> griddle, then add seasonings, whisk, and do hers. i wish all our
>> differences were that simple to resolve. lol.
>>
>Sounds easy enough to split the difference. :)
>
>On the rare occasions I make French Toast it's savory. No vanilla.
>Texas Toast is fine for the bread if you want a really moist French
>Toast. The eggy mixture soaks in and stays right with it.
>
>I prefer thick sliced French bread because it is a bit more dense so the
>bread doesn't get as soggy even though you soak it in the egg mixture
>for a while. Savory, all the way (Penzy's Bonne Herbs). never
>margarine. No syrup. But that's just me. :)
>
>Jill

For me the best French toast is made with challah. Soak well in egg
mixture and drain in a colender, fry till crisp and middle is
custurdy. Serve with grandma's homemade plum jam. Washed down with
hot tea from the samovar.

On Fri, 30 Sep 2022 14:49:44 -0400, Sheldon Martin <penmart01@aol.com>
wrote:

>On Fri, 30 Sep 2022 13:51:31 -0400, jmcquown <j_mcquown@comcast.net>
>wrote:
>
>>Sounds easy enough to split the difference. :)
>>
>>On the rare occasions I make French Toast it's savory. No vanilla.
>>Texas Toast is fine for the bread if you want a really moist French
>>Toast. The eggy mixture soaks in and stays right with it.
>>
>>I prefer thick sliced French bread because it is a bit more dense so the
>>bread doesn't get as soggy even though you soak it in the egg mixture
>>for a while. Savory, all the way (Penzy's Bonne Herbs). never
>>margarine. No syrup. But that's just me. :)
>>
>>Jill
>
>For me the best French toast is made with challah. Soak well in egg
>mixture and drain in a colender, fry till crisp and middle is
>custurdy. Serve with grandma's homemade plum jam. Washed down with
>hot tea from the samovar.

I don't think they sell colenders here, so I can't make it custurdy.

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

On 9/30/2022 2:49 PM, Sheldon Martin wrote:
> On Fri, 30 Sep 2022 13:51:31 -0400, jmcquown <j_mcquown@comcast.net>
> wrote:
>
>> On 9/30/2022 1:06 PM, fos@sdf.org wrote:
>>> from a lazy morning some days ago...
>>>
>>> https://wm.sdf.org/gallery/displayimage.php?album=1029&pid=22856
>>>
>>> we use either fresh sliced italian bread or texas toast for french
>>> toast. wife decided on texas toast, had some in the freezer.
>>>
>>> for once we did some experimenting with flavors instead of bickering
>>> about it.
>>>
>>> 1) eggs, salt, pepper, msg, vanilla extract
>>> 2) eggs, salt, pepper, vanilla extract
>>> 3) eggs
>>>
>>> i told her umami wasn't going to work and it didn't. she likes the eggs
>>> with a pinch of salt and pepper and a few drops of vanilla extract. i
>>> like eggs with no seasoning, the margarine and maple syrup at the table
>>> suits me just fine.
>>>
>>> that's pretty easy peasy. scramble eggs, dip, and put mine on the
>>> griddle, then add seasonings, whisk, and do hers. i wish all our
>>> differences were that simple to resolve. lol.
>>>
>> Sounds easy enough to split the difference. :)
>>
>> On the rare occasions I make French Toast it's savory. No vanilla.
>> Texas Toast is fine for the bread if you want a really moist French
>> Toast. The eggy mixture soaks in and stays right with it.
>>
>> I prefer thick sliced French bread because it is a bit more dense so the
>> bread doesn't get as soggy even though you soak it in the egg mixture
>> for a while. Savory, all the way (Penzy's Bonne Herbs). never
>> margarine. No syrup. But that's just me. :)
>>
>> Jill
>
> For me the best French toast is made with challah. Soak well in egg
> mixture and drain in a colender, fry till crisp and middle is
> custurdy. Serve with grandma's homemade plum jam. Washed down with
> hot tea from the samovar.

Well gee, I rarely have challah (although I have baked something quite
similiar called braided egg bread... I've posted the recipe before and
could again). No jam or samovar, though.

Jill

On Friday, September 30, 2022 at 7:06:21 AM UTC-10, f...@sdf.org wrote:
> from a lazy morning some days ago...
>
> https://wm.sdf.org/gallery/displayimage.php?album=1029&pid=22856
>
> we use either fresh sliced italian bread or texas toast for french
> toast. wife decided on texas toast, had some in the freezer.
>
> for once we did some experimenting with flavors instead of bickering
> about it.
>
> 1) eggs, salt, pepper, msg, vanilla extract
> 2) eggs, salt, pepper, vanilla extract
> 3) eggs
>
> i told her umami wasn't going to work and it didn't. she likes the eggs
> with a pinch of salt and pepper and a few drops of vanilla extract. i
> like eggs with no seasoning, the margarine and maple syrup at the table
> suits me just fine.
>
> that's pretty easy peasy. scramble eggs, dip, and put mine on the
> griddle, then add seasonings, whisk, and do hers. i wish all our
> differences were that simple to resolve. lol.
>
> --
> f...@sdf.org
> SDF Public Access UNIX System - https://sdf.org

That MSG isn't something I'd add to French toast. It goes well with potato salad. So much so that potato salad doesn't seem right without it. My cooking is mostly centered on umami. We weren't taught to cook like that - it was just the way the foods we grew up with were made.
The dinner I made for my wife to eat at work was warabi salad and poke with some kim chee and pickles. It was a umami intensive meal.
For breakfast, I made kim chee fried rice - also packed with umami. The eggs I've been getting are weird. The yolk is way too fragile. This has been going on for the last few batches of eggs. Perhaps they're counterfeit Chinese eggs.

https://photos.app.goo.gl/jvKjL2xziG5nnYuo7
https://photos.app.goo.gl/r6TCRtEdn8nGo6kL9

On Friday, September 30, 2022 at 3:58:54 PM UTC-4, dsi1 wrote:
> On Friday, September 30, 2022 at 7:06:21 AM UTC-10, f...@sdf.org wrote:
> > from a lazy morning some days ago...
> >
> > https://wm.sdf.org/gallery/displayimage.php?album=1029&pid=22856
> >
> > we use either fresh sliced italian bread or texas toast for french
> > toast. wife decided on texas toast, had some in the freezer.
> >
> > for once we did some experimenting with flavors instead of bickering
> > about it.
> >
> > 1) eggs, salt, pepper, msg, vanilla extract
> > 2) eggs, salt, pepper, vanilla extract
> > 3) eggs
> >
> > i told her umami wasn't going to work and it didn't. she likes the eggs
> > with a pinch of salt and pepper and a few drops of vanilla extract. i
> > like eggs with no seasoning, the margarine and maple syrup at the table
> > suits me just fine.
> >
> > that's pretty easy peasy. scramble eggs, dip, and put mine on the
> > griddle, then add seasonings, whisk, and do hers. i wish all our
> > differences were that simple to resolve. lol.
> >
> > --
> > f...@sdf.org
> > SDF Public Access UNIX System - https://sdf.org
> That MSG isn't something I'd add to French toast. It goes well with potato salad. So much so that potato salad doesn't seem right without it. My cooking is mostly centered on umami. We weren't taught to cook like that - it was just the way the foods we grew up with were made.
> The dinner I made for my wife to eat at work was warabi salad and poke with some kim chee and pickles. It was a umami intensive meal.
> For breakfast, I made kim chee fried rice - also packed with umami. The eggs I've been getting are weird. The yolk is way too fragile. This has been going on for the last few batches of eggs. Perhaps they're counterfeit Chinese eggs.
>
> https://photos.app.goo.gl/jvKjL2xziG5nnYuo7
> https://photos.app.goo.gl/r6TCRtEdn8nGo6kL9

Simple shrimp stirfry. Right now.
https://postimg.cc/0bnQQBxY

On Friday, September 30, 2022 at 10:12:53 AM UTC-10, Thomas wrote:
> On Friday, September 30, 2022 at 3:58:54 PM UTC-4, dsi1 wrote:
> > On Friday, September 30, 2022 at 7:06:21 AM UTC-10, f...@sdf.org wrote:
> > > from a lazy morning some days ago...
> > >
> > > https://wm.sdf.org/gallery/displayimage.php?album=1029&pid=22856
> > >
> > > we use either fresh sliced italian bread or texas toast for french
> > > toast. wife decided on texas toast, had some in the freezer.
> > >
> > > for once we did some experimenting with flavors instead of bickering
> > > about it.
> > >
> > > 1) eggs, salt, pepper, msg, vanilla extract
> > > 2) eggs, salt, pepper, vanilla extract
> > > 3) eggs
> > >
> > > i told her umami wasn't going to work and it didn't. she likes the eggs
> > > with a pinch of salt and pepper and a few drops of vanilla extract. i
> > > like eggs with no seasoning, the margarine and maple syrup at the table
> > > suits me just fine.
> > >
> > > that's pretty easy peasy. scramble eggs, dip, and put mine on the
> > > griddle, then add seasonings, whisk, and do hers. i wish all our
> > > differences were that simple to resolve. lol.
> > >
> > > --
> > > f...@sdf.org
> > > SDF Public Access UNIX System - https://sdf.org
> > That MSG isn't something I'd add to French toast. It goes well with potato salad. So much so that potato salad doesn't seem right without it. My cooking is mostly centered on umami. We weren't taught to cook like that - it was just the way the foods we grew up with were made.
> > The dinner I made for my wife to eat at work was warabi salad and poke with some kim chee and pickles. It was a umami intensive meal.
> > For breakfast, I made kim chee fried rice - also packed with umami. The eggs I've been getting are weird. The yolk is way too fragile. This has been going on for the last few batches of eggs. Perhaps they're counterfeit Chinese eggs.
> >
> > https://photos.app.goo.gl/jvKjL2xziG5nnYuo7
> > https://photos.app.goo.gl/r6TCRtEdn8nGo6kL9
> Simple shrimp stirfry. Right now.
> https://postimg.cc/0bnQQBxY

I used to cook a lot of shrimp. I may have burnt myself out on those things.. People here like to cook shrimp with the shell on at high heat. That's probably Chinese style.

https://photos.app.goo.gl/pPccJMxLyuJGHy8T7

Sheldon Martin wrote:
> On Fri, 30 Sep 2022 13:51:31 -0400, jmcquown <j_mcquown@comcast.net>
> wrote:
>
>> On 9/30/2022 1:06 PM, fos@sdf.org wrote:
>>> from a lazy morning some days ago...
>>>
>>> https://wm.sdf.org/gallery/displayimage.php?album=1029&pid=22856
>>>
>>> we use either fresh sliced italian bread or texas toast for french
>>> toast. wife decided on texas toast, had some in the freezer.
>>>
>>> for once we did some experimenting with flavors instead of bickering
>>> about it.
>>>
>>> 1) eggs, salt, pepper, msg, vanilla extract
>>> 2) eggs, salt, pepper, vanilla extract
>>> 3) eggs
>>>
>>> i told her umami wasn't going to work and it didn't. she likes the eggs
>>> with a pinch of salt and pepper and a few drops of vanilla extract. i
>>> like eggs with no seasoning, the margarine and maple syrup at the table
>>> suits me just fine.
>>>
>>> that's pretty easy peasy. scramble eggs, dip, and put mine on the
>>> griddle, then add seasonings, whisk, and do hers. i wish all our
>>> differences were that simple to resolve. lol.
>>>
>> Sounds easy enough to split the difference. :)
>>
>> On the rare occasions I make French Toast it's savory. No vanilla.
>> Texas Toast is fine for the bread if you want a really moist French
>> Toast. The eggy mixture soaks in and stays right with it.
>>
>> I prefer thick sliced French bread because it is a bit more dense so the
>> bread doesn't get as soggy even though you soak it in the egg mixture
>> for a while. Savory, all the way (Penzy's Bonne Herbs). never
>> margarine. No syrup. But that's just me. :)
>>
>> Jill
>
> For me the best French toast is made with challah. Soak well in egg
> mixture and drain in a colender, fry till crisp and middle is
> custurdy. Serve with grandma's homemade plum jam. Washed down with
> hot tea from the samovar.
>

I though yoose don't like tea Popeye. Yoose now drink that pond
water or whatever you called it?

Sheldon Martin wrote:
> On Fri, 30 Sep 2022 13:51:31 -0400, jmcquown <j_mcquown@comcast.net>
> wrote:
>
>> On 9/30/2022 1:06 PM, fos@sdf.org wrote:
>>> from a lazy morning some days ago...
>>>
>>> https://wm.sdf.org/gallery/displayimage.php?album=1029&pid=22856
>>>
>>> we use either fresh sliced italian bread or texas toast for french
>>> toast. wife decided on texas toast, had some in the freezer.
>>>
>>> for once we did some experimenting with flavors instead of bickering
>>> about it.
>>>
>>> 1) eggs, salt, pepper, msg, vanilla extract
>>> 2) eggs, salt, pepper, vanilla extract
>>> 3) eggs
>>>
>>> i told her umami wasn't going to work and it didn't. she likes the eggs
>>> with a pinch of salt and pepper and a few drops of vanilla extract. i
>>> like eggs with no seasoning, the margarine and maple syrup at the table
>>> suits me just fine.
>>>
>>> that's pretty easy peasy. scramble eggs, dip, and put mine on the
>>> griddle, then add seasonings, whisk, and do hers. i wish all our
>>> differences were that simple to resolve. lol.
>>>
>> Sounds easy enough to split the difference. :)
>>
>> On the rare occasions I make French Toast it's savory. No vanilla.
>> Texas Toast is fine for the bread if you want a really moist French
>> Toast. The eggy mixture soaks in and stays right with it.
>>
>> I prefer thick sliced French bread because it is a bit more dense so the
>> bread doesn't get as soggy even though you soak it in the egg mixture
>> for a while. Savory, all the way (Penzy's Bonne Herbs). never
>> margarine. No syrup. But that's just me. :)
>>
>> Jill
>
> For me the best French toast is made with challah. Soak well in egg
> mixture and drain in a colender, fry till crisp and middle is
> custurdy. Serve with grandma's homemade plum jam. Washed down with
> hot tea from the samovar.
>

That's not french toast Popeye. It's jew toast.

On 2022-09-30, fos@sdf.org <fos@sdf.org> wrote:
> from a lazy morning some days ago...
>
> https://wm.sdf.org/gallery/displayimage.php?album=1029&pid=22856

Looks good.

> we use either fresh sliced italian bread or texas toast for french
> toast. wife decided on texas toast, had some in the freezer.
>
> for once we did some experimenting with flavors instead of bickering
> about it.
>
> 1) eggs, salt, pepper, msg, vanilla extract
> 2) eggs, salt, pepper, vanilla extract
> 3) eggs
>
> i told her umami wasn't going to work and it didn't. she likes the eggs
> with a pinch of salt and pepper and a few drops of vanilla extract. i
> like eggs with no seasoning, the margarine and maple syrup at the table
> suits me just fine.

Pepper. That's odd, but I can see how it would work. My french toast
is eggs, milk, salt, vanilla extract. Fry in butter; maple syrup and
butter at the table. Bacon on the side.

--
Cindy Hamilton

On Fri, 30 Sep 2022 21:13:06 GMT, Cindy Hamilton
<hamilton@invalid.com> wrote:

>Pepper. That's odd, but I can see how it would work. My french toast
>is eggs, milk, salt, vanilla extract. Fry in butter; maple syrup and
>butter at the table. Bacon on the side.

Gimme sweet! Gimme more sweet! And then bacon! Huh? Gimme fat too! Nom
nom! Glug glug!!

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

On Friday, September 30, 2022 at 12:06:21 PM UTC-5, f...@sdf.org wrote:
>
> from a lazy morning some days ago...
>
> https://wm.sdf.org/gallery/displayimage.php?album=1029&pid=22856
>
My French toast comes from the freezer section of the grocery store.
When I make it, the center comes out 'custurdly' like Sheldon's which
to me translates as doughy. Sh-h-h-h-h-udder.

Even the grocery freezer stuff is only eaten about once every 5 years
here.

On Friday, September 30, 2022 at 2:26:05 PM UTC-5, j_mc...@comcast.net wrote:
>
> On 9/30/2022 2:49 PM, Sheldon Martin wrote:
> >
> > For me the best French toast is made with challah. Soak well in egg
> > mixture and drain in a colender, fry till crisp and middle is
> > custurdy. Serve with grandma's homemade plum jam. Washed down with
> > hot tea from the samovar.
> >
> Well gee, I rarely have challah (although I have baked something quite
> similiar called braided egg bread... I've posted the recipe before and
> could again). No jam or samovar, though.
>
> Jill
>
And this is from the man who won't touch pancakes. Yeah, right.
I ain't buying tea from the samovar either, even if it's an electric model

itsjoannotjoann@webtv.net wrote:
> On Friday, September 30, 2022 at 12:06:21 PM UTC-5, f...@sdf.org wrote:
>>
>> from a lazy morning some days ago...
>>
>> https://wm.sdf.org/gallery/displayimage.php?album=1029&pid=22856
>>
> My French toast comes from the freezer section of the grocery store.
> When I make it, the center comes out 'custurdly' like Sheldon's which
> to me translates as doughy. Sh-h-h-h-h-udder.
>
> Even the grocery freezer stuff is only eaten about once every 5 years
> here.
>

I bet yoose don't even have a real russian samovar to make the
proper tea to go with yoose toast! That's probably why yoose toast
is like a raw pie crust. LOL.

The best samovars are the olden coal fired russian teapots. They
usta be on every street corner in brooklyn. Usually, the same man
also sold roasted chestnuts, and hot (coal baked) potatoes yoose
put in yoose pockets to keep yoose hands warm. And always there was
a nearby gin mill where yoose could get a free 5 coarse meal.

And our milk was delivered from a wagon, pulled by a single horse.
Yoose could tell if the delivery had occurred by looking out to see
if there was horse turds on yoose street.

On Friday, September 30, 2022 at 5:53:32 PM UTC-5, Hank Rogers wrote:
> >
> I bet yoose don't even have a real russian samovar to make the
> proper tea to go with yoose toast! That's probably why yoose toast
> is like a raw pie crust. LOL.
>
You're right, I don't have a samovar!! That's what tea kettles and pots
are for when you have a kitchen range.
>
> And our milk was delivered from a wagon, pulled by a single horse.
> Yoose could tell if the delivery had occurred by looking out to see
> if there was horse turds on yoose street.
>
I lived a deprived childhood, no milk delivery by horse or by the milk
truck.

On 9/30/2022 16:20, dsi1 wrote:
> On Friday, September 30, 2022 at 10:12:53 AM UTC-10, Thomas wrote:
>> Simple shrimp stirfry. Right now. https://postimg.cc/0bnQQBxY

Both yours and David's below look good to me!

I pulled a Greg, and my daughter and I had Chinese take-out tonight.
Happy Family meal (pieces of pork, chicken, beef, shrimp, crab, lobster
and mixed Chinese veggies in brown sauce) with white rice, and a side
order of crab Rangoon. There will be left-overs for tomorrow as well.

If I made a stirfry like the one that Thomas did, I would have saved a
good deal of money on take-out. I really should try that next time; I
already have frozen shrimp, broccoli, and cauliflower in the freezer.

> I used to cook a lot of shrimp. I may have burnt myself out on those
> things. People here like to cook shrimp with the shell on at high
> heat. That's probably Chinese style.
>
> https://photos.app.goo.gl/pPccJMxLyuJGHy8T7

On Fri, 30 Sep 2022 20:59:25 -0400, Michael Trew
<michael.trew@att.net> wrote:

>On 9/30/2022 16:20, dsi1 wrote:
>> On Friday, September 30, 2022 at 10:12:53 AM UTC-10, Thomas wrote:
>>> Simple shrimp stirfry. Right now. https://postimg.cc/0bnQQBxY
>
>Both yours and David's below look good to me!
>
>I pulled a Greg

Really? Who did you frog?

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

On Friday, September 30, 2022 at 8:59:25 PM UTC-4, Michael Trew wrote:
> On 9/30/2022 16:20, dsi1 wrote:
> > On Friday, September 30, 2022 at 10:12:53 AM UTC-10, Thomas wrote:
> >> Simple shrimp stirfry. Right now. https://postimg.cc/0bnQQBxY
> Both yours and David's below look good to me!
>
> I pulled a Greg, and my daughter and I had Chinese take-out tonight.
> Happy Family meal (pieces of pork, chicken, beef, shrimp, crab, lobster
> and mixed Chinese veggies in brown sauce) with white rice, and a side
> order of crab Rangoon. There will be left-overs for tomorrow as well.
>
> If I made a stirfry like the one that Thomas did, I would have saved a
> good deal of money on take-out. I really should try that next time; I
> already have frozen shrimp, broccoli, and cauliflower in the freezer.
> > I used to cook a lot of shrimp. I may have burnt myself out on those
> > things. People here like to cook shrimp with the shell on at high
> > heat. That's probably Chinese style.
> >
> > https://photos.app.goo.gl/pPccJMxLyuJGHy8T7

I looked for a sauce and found this
3 cloves garlic, minced1 tablespoon ginger, minced2 teaspoons sesame oil⅓ cup reduced sodium soy sauce1 tablespoon brown sugar1 cup chicken broth¼ cup flour

I had no ginger and subbed cornstarch for flour, way less. Used full salt soy, it is what I had.
Not bad.

On Friday, September 30, 2022 at 3:41:45 PM UTC-10, Thomas wrote:
> On Friday, September 30, 2022 at 8:59:25 PM UTC-4, Michael Trew wrote:
> > On 9/30/2022 16:20, dsi1 wrote:
> > > On Friday, September 30, 2022 at 10:12:53 AM UTC-10, Thomas wrote:
> > >> Simple shrimp stirfry. Right now. https://postimg.cc/0bnQQBxY
> > Both yours and David's below look good to me!
> >
> > I pulled a Greg, and my daughter and I had Chinese take-out tonight.
> > Happy Family meal (pieces of pork, chicken, beef, shrimp, crab, lobster
> > and mixed Chinese veggies in brown sauce) with white rice, and a side
> > order of crab Rangoon. There will be left-overs for tomorrow as well.
> >
> > If I made a stirfry like the one that Thomas did, I would have saved a
> > good deal of money on take-out. I really should try that next time; I
> > already have frozen shrimp, broccoli, and cauliflower in the freezer.
> > > I used to cook a lot of shrimp. I may have burnt myself out on those
> > > things. People here like to cook shrimp with the shell on at high
> > > heat. That's probably Chinese style.
> > >
> > > https://photos.app.goo.gl/pPccJMxLyuJGHy8T7
> I looked for a sauce and found this
> 3 cloves garlic, minced1 tablespoon ginger, minced2 teaspoons sesame oil⅓ cup reduced sodium soy sauce1 tablespoon brown sugar1 cup chicken broth¼ cup flour
>
> I had no ginger and subbed cornstarch for flour, way less. Used full salt soy, it is what I had.
> Not bad.

My usual sauce is water, oyster sauce, black bean sauce, chili garlic sauce, garlic, soy sauce, sesame oil, and some ketchup, and cornstarch. I use ketchup as a sweetener. It also adds some brightness to the sauce. Sometimes I use some vinegar. Balsamic works great. I use a little dark soy sauce if I want to give it some color. In this photo, I did use some dark soy sauce - perhaps a little more than I should have.

https://photos.app.goo.gl/7UKk2waTiSJwVJWC7

itsjoannotjoann@webtv.net wrote:
> On Friday, September 30, 2022 at 5:53:32 PM UTC-5, Hank Rogers wrote:
>>>
>> I bet yoose don't even have a real russian samovar to make the
>> proper tea to go with yoose toast! That's probably why yoose toast
>> is like a raw pie crust. LOL.
>>
> You're right, I don't have a samovar!! That's what tea kettles and pots
> are for when you have a kitchen range.
>>
>> And our milk was delivered from a wagon, pulled by a single horse.
>> Yoose could tell if the delivery had occurred by looking out to see
>> if there was horse turds on yoose street.
>>
> I lived a deprived childhood, no milk delivery by horse or by the milk
> truck.
>

I forgot to mention that the mares pulling the milk wagons had
ENORMOUS bosoms in those days. FOUR tits on every one of those girls!

GM wrote:
> On Friday, September 30, 2022 at 7:39:44 PM UTC-5, itsjoannotjoann@webtv.net wrote:
>> On Friday, September 30, 2022 at 5:53:32 PM UTC-5, Hank Rogers wrote:
>>>>
>>> I bet yoose don't even have a real russian samovar to make the
>>> proper tea to go with yoose toast! That's probably why yoose toast
>>> is like a raw pie crust. LOL.
>>>
>> You're right, I don't have a samovar!! That's what tea kettles and pots
>> are for when you have a kitchen range.
>>>
>>> And our milk was delivered from a wagon, pulled by a single horse.
>>> Yoose could tell if the delivery had occurred by looking out to see
>>> if there was horse turds on yoose street.
>>>
>> I lived a deprived childhood, no milk delivery by horse or by the milk
>> truck.
>
>
> We did, and it was a very rural farm area... Downing's Dairy out of Rock Island IL...
>
> That stopped c. 1965 or so...
>
> We also had The Fuller Brush Man come around, he was a college kid driving a Model A Ford...
>

And yer mom sold Avon shit, door to door?

Mine did. LOL

On 2022-10-01, Michael Trew <michael.trew@att.net> wrote:
>
> If I made a stirfry like the one that Thomas did, I would have saved a
> good deal of money on take-out. I really should try that next time; I
> already have frozen shrimp, broccoli, and cauliflower in the freezer.

Frozen vegetables can be tricky to stir-fry, since they release a lot of
water from their broken cell walls (preventing browning) and end up
pretty mushy.

--
Cindy Hamilton

On 2022-10-01, dsi1 <dsi123@hawaiiantel.net> wrote:
>
> My usual sauce is water, oyster sauce, black bean sauce, chili
> garlic sauce, garlic, soy sauce, sesame oil, and some ketchup,
> and cornstarch. I use ketchup as a sweetener. It also adds some
> brightness to the sauce. Sometimes I use some vinegar. Balsamic
> works great. I use a little dark soy sauce if I want to give it
> some color. In this photo, I did use some dark soy sauce - perhaps
> a little more than I should have.
>
> https://photos.app.goo.gl/7UKk2waTiSJwVJWC7

That looks very tasty. What vegetables accompanied that?

--
Cindy Hamilton

Cindy Hamilton wrote:

> My french toast
> is eggs, milk, salt, vanilla extract. Fry in butter; maple syrup and
> butter at the table. Bacon on the side.

Same with me, Cindy.
Also, use plain sliced white bread. Soft, moist and YUM!
A stack of 3-4 was way better than pancakes or waffles.

That was one thing my Mom made very well during my young years.
Good memories. I've only made them once in my adult life though (for my
daughter when she was young).