For those who don't know, it takes place in Canada.

https://www.gocomics.com/forbetterorforworse/2022/12/22

Check out the comments, too - one was by a physics major.

On 12/22/2022 12:09 PM, Lenona wrote:
> For those who don't know, it takes place in Canada.
>
> https://www.gocomics.com/forbetterorforworse/2022/12/22
>
> Check out the comments, too - one was by a physics major.

My wife used to make a stollen every year and a few friends looked
forward to getting one. One of them now makes it too. Same recipe, and
she sends me one. Good, but not quite as good.

Some things are just in the touch, not the exact science of measuring.

On 12/22/2022 12:09, Lenona wrote:
> For those who don't know, it takes place in Canada.

Yes; This comic strip has been on repeat for years and years. I started
reading it in the paper just before the reruns started. In 2010, they
started at the top, from the original 1979 strips. I think that they
are getting into re-running the 1992 strips now.

> https://www.gocomics.com/forbetterorforworse/2022/12/22
>
> Check out the comments, too - one was by a physics major.

I cook the same way.

On 2022-12-23, Michael Trew <michael.trew@att.net> wrote:
> On 12/22/2022 12:09, Lenona wrote:
>> For those who don't know, it takes place in Canada.
>
> Yes; This comic strip has been on repeat for years and years. I started
> reading it in the paper just before the reruns started. In 2010, they
> started at the top, from the original 1979 strips. I think that they
> are getting into re-running the 1992 strips now.
>
>> https://www.gocomics.com/forbetterorforworse/2022/12/22
>>
>> Check out the comments, too - one was by a physics major.
>
> I cook the same way.

I cook both ways. By eye and feel, and also by precise measurement.

Why limit myself to one or the other?

--
Cindy Hamilton

Cindy Hamilton wrote:
> I cook both ways. By eye and feel, and also by precise measurement.
>
> Why limit myself to one or the other?

When I cook old familiar stuff, I never measure.
When trying a new recipe I will measure the first time.
If it's good enough to repeat, I'll make adjustments and not measure.

Gary wrote:
....
> When I cook old familiar stuff, I never measure.
> When trying a new recipe I will measure the first time.
> If it's good enough to repeat, I'll make adjustments and not measure.

yes, at least for things i don't know about but for
every dish i rarely add any salt or pepper (there's
very few things i like pepper in). hot peppers or
hot sauces i'll likely add more of those.

songbird

On 2022-12-23 10:13 a.m., songbird wrote:
> Gary wrote:
> ...
>> When I cook old familiar stuff, I never measure.
>> When trying a new recipe I will measure the first time.
>> If it's good enough to repeat, I'll make adjustments and not measure.
>
> yes, at least for things i don't know about but for
> every dish i rarely add any salt or pepper (there's
> very few things i like pepper in). hot peppers or
> hot sauces i'll likely add more of those.
>
>
> songbird

I wonder why we automatically season with salt *AND* pepper.
Salt, I can understand but why pepper?

On 2022-12-23, Graham <g.stereo@shaw.ca> wrote:
> On 2022-12-23 10:13 a.m., songbird wrote:
>> Gary wrote:
>> ...
>>> When I cook old familiar stuff, I never measure.
>>> When trying a new recipe I will measure the first time.
>>> If it's good enough to repeat, I'll make adjustments and not measure.
>>
>> yes, at least for things i don't know about but for
>> every dish i rarely add any salt or pepper (there's
>> very few things i like pepper in). hot peppers or
>> hot sauces i'll likely add more of those.
>>
>>
>> songbird
>
> I wonder why we automatically season with salt *AND* pepper.
> Salt, I can understand but why pepper?

I was thinking about that yesterday. I concluded that black pepper
adds flavor without altering the basic flavor of the dish (the way
something like cumin would).

And today I ran across this:

https://slate.com/human-interest/2012/01/salt-and-pepper-why-are-they-always-together.html

--
Cindy Hamilton

On 2022-12-23 11:18 a.m., Cindy Hamilton wrote:
> On 2022-12-23, Graham <g.stereo@shaw.ca> wrote:
>> On 2022-12-23 10:13 a.m., songbird wrote:
>>> Gary wrote:
>>> ...
>>>> When I cook old familiar stuff, I never measure.
>>>> When trying a new recipe I will measure the first time.
>>>> If it's good enough to repeat, I'll make adjustments and not measure.
>>>
>>> yes, at least for things i don't know about but for
>>> every dish i rarely add any salt or pepper (there's
>>> very few things i like pepper in). hot peppers or
>>> hot sauces i'll likely add more of those.
>>>
>>>
>>> songbird
>>
>> I wonder why we automatically season with salt *AND* pepper.
>> Salt, I can understand but why pepper?
>
> I was thinking about that yesterday. I concluded that black pepper
> adds flavor without altering the basic flavor of the dish (the way
> something like cumin would).
>
> And today I ran across this:
>
> https://slate.com/human-interest/2012/01/salt-and-pepper-why-are-they-always-together.html
>
Great minds and all that.
I think chefs use far too much salt. I watched a bit of a Jamie Oliver
show the other evening and was horrified by the amount of salt he used
on a piece of beef prior to browning and then pot roasting.

On Friday, December 23, 2022 at 9:49:31 AM UTC-10, Graham wrote:
> On 2022-12-23 11:18 a.m., Cindy Hamilton wrote:
> > On 2022-12-23, Graham <g.st...@shaw.ca> wrote:
> >> On 2022-12-23 10:13 a.m., songbird wrote:
> >>> Gary wrote:
> >>> ...
> >>>> When I cook old familiar stuff, I never measure.
> >>>> When trying a new recipe I will measure the first time.
> >>>> If it's good enough to repeat, I'll make adjustments and not measure.
> >>>
> >>> yes, at least for things i don't know about but for
> >>> every dish i rarely add any salt or pepper (there's
> >>> very few things i like pepper in). hot peppers or
> >>> hot sauces i'll likely add more of those.
> >>>
> >>>
> >>> songbird
> >>
> >> I wonder why we automatically season with salt *AND* pepper.
> >> Salt, I can understand but why pepper?
> >
> > I was thinking about that yesterday. I concluded that black pepper
> > adds flavor without altering the basic flavor of the dish (the way
> > something like cumin would).
> >
> > And today I ran across this:
> >
> > https://slate.com/human-interest/2012/01/salt-and-pepper-why-are-they-always-together.html
> >
> Great minds and all that.
> I think chefs use far too much salt. I watched a bit of a Jamie Oliver
> show the other evening and was horrified by the amount of salt he used
> on a piece of beef prior to browning and then pot roasting.

I have been known to use a excessive amount of pepper and salt and boy, is it delicious!

https://photos.app.goo.gl/tw2jcxkgokLKFoss5

On Fri, 23 Dec 2022 12:49:25 -0700, Graham <g.stereo@shaw.ca> wrote:

>On 2022-12-23 11:18 a.m., Cindy Hamilton wrote:
>> On 2022-12-23, Graham <g.stereo@shaw.ca> wrote:
>>> On 2022-12-23 10:13 a.m., songbird wrote:
>>>> Gary wrote:
>>>> ...
>>>>> When I cook old familiar stuff, I never measure.
>>>>> When trying a new recipe I will measure the first time.
>>>>> If it's good enough to repeat, I'll make adjustments and not measure.
>>>>
>>>> yes, at least for things i don't know about but for
>>>> every dish i rarely add any salt or pepper (there's
>>>> very few things i like pepper in). hot peppers or
>>>> hot sauces i'll likely add more of those.
>>>>
>>>>
>>>> songbird
>>>
>>> I wonder why we automatically season with salt *AND* pepper.
>>> Salt, I can understand but why pepper?
>>
>> I was thinking about that yesterday. I concluded that black pepper
>> adds flavor without altering the basic flavor of the dish (the way
>> something like cumin would).
>>
>> And today I ran across this:
>>
>> https://slate.com/human-interest/2012/01/salt-and-pepper-why-are-they-always-together.html
>>
>Great minds and all that.
>I think chefs use far too much salt. I watched a bit of a Jamie Oliver
>show the other evening and was horrified by the amount of salt he used
>on a piece of beef prior to browning and then pot roasting.

You're a known saltophobe.

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

On 12/23/2022 8:17, Gary wrote:
> Cindy Hamilton wrote:
>> I cook both ways. By eye and feel, and also by precise measurement.
>>
>> Why limit myself to one or the other?
>
> When I cook old familiar stuff, I never measure.
> When trying a new recipe I will measure the first time.
> If it's good enough to repeat, I'll make adjustments and not measure.

In response to Cindy, I'll second Gary's comment.

On 12/23/2022 13:18, Cindy Hamilton wrote:
> On 2022-12-23, Graham<g.stereo@shaw.ca> wrote:
>>
>> I wonder why we automatically season with salt *AND* pepper.
>> Salt, I can understand but why pepper?
>
> I was thinking about that yesterday. I concluded that black pepper
> adds flavor without altering the basic flavor of the dish (the way
> something like cumin would).
>
> And today I ran across this:
>
> https://slate.com/human-interest/2012/01/salt-and-pepper-why-are-they-always-together.html

Thanks, that was an interesting read. I rarely stop to question why
black pepper is the go to, next to salt... I've typically just accepted
it. If I could come up with an alternative, it would probably be red
pepper flakes, which already typically grace the table in a shaker at an
Italian joint.

I won't be switching that for black pepper on my table, considering that
it won't fit into my shaker... plus, it red pepper flakes would likely
be too spicy for the typical palate. I almost never touch the pepper on
the table. I wonder how old the pepper in the shaker is?

On Friday, December 23, 2022 at 3:37:28 PM UTC-6, Michael Trew wrote:
>
> I almost never touch the pepper on
> the table. I wonder how old the pepper in the shaker is?
>
A grind of fresh pepper on food is a delight. The ground stuff in the cans
can't compare and pepper sitting in a shaker on the table loses its' flavor
and potency. You might as well sweep up some dust from the floor and
sprinkle that on your food.

On Fri, 23 Dec 2022 14:05:36 -0800 (PST), "itsjoannotjoann@webtv.net"
<itsjoannotjoann@webtv.net> wrote:

>On Friday, December 23, 2022 at 3:37:28 PM UTC-6, Michael Trew wrote:
>>
>> I almost never touch the pepper on
>> the table. I wonder how old the pepper in the shaker is?
>>
>A grind of fresh pepper on food is a delight. The ground stuff in the cans
>can't compare and pepper sitting in a shaker on the table loses its' flavor
>and potency. You might as well sweep up some dust from the floor and
>sprinkle that on your food.

Can we call you Shelda?

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

On 2022-12-23, Graham <g.stereo@shaw.ca> wrote:
>
> Great minds and all that.
> I think chefs use far too much salt. I watched a bit of a Jamie Oliver
> show the other evening and was horrified by the amount of salt he used
> on a piece of beef prior to browning and then pot roasting.

Not all of that salt stays with the beef.

OTOH, I use quite a bit of salt in my cooking. For example, almost
1/2 teaspoon in a bowl of oatmeal.

--
Cindy Hamilton

On 2022-12-23, Michael Trew <michael.trew@att.net> wrote:
> On 12/23/2022 13:18, Cindy Hamilton wrote:
>> On 2022-12-23, Graham<g.stereo@shaw.ca> wrote:
>>>
>>> I wonder why we automatically season with salt *AND* pepper.
>>> Salt, I can understand but why pepper?
>>
>> I was thinking about that yesterday. I concluded that black pepper
>> adds flavor without altering the basic flavor of the dish (the way
>> something like cumin would).
>>
>> And today I ran across this:
>>
>> https://slate.com/human-interest/2012/01/salt-and-pepper-why-are-they-always-together.html
>
> Thanks, that was an interesting read. I rarely stop to question why
> black pepper is the go to, next to salt... I've typically just accepted
> it. If I could come up with an alternative, it would probably be red
> pepper flakes, which already typically grace the table in a shaker at an
> Italian joint.
>
> I won't be switching that for black pepper on my table, considering that
> it won't fit into my shaker... plus, it red pepper flakes would likely
> be too spicy for the typical palate. I almost never touch the pepper on
> the table. I wonder how old the pepper in the shaker is?

I have two pepper mills in the kitchen and one at the table. The mills
in the kitchen are those brass jobbies intended for grinding coffee.
Something like this:
https://www.brasspeppermill.com/product/45004-traditional-brass-coffee-mill-alexander-atlas-10-4-5213011381647/

All three of them are refilled every couple of months.

--
Cindy Hamilton

On Friday, December 23, 2022 at 4:09:11 PM UTC-6, Bruce wrote:
>
> On Fri, 23 Dec 2022 14:05:36 -0800 (PST), "itsjoan...@webtv.net"
> <itsjoan...@webtv.net> wrote:
>
> Can we call you Shelda?
>
> Bruce
>
Why? I made no demands, not a lecture, just an opinion.

On Fri, 23 Dec 2022 14:34:41 -0800 (PST), "itsjoannotjoann@webtv.net"
<itsjoannotjoann@webtv.net> wrote:

>On Friday, December 23, 2022 at 4:09:11 PM UTC-6, Bruce wrote:
>>
>> On Fri, 23 Dec 2022 14:05:36 -0800 (PST), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> Can we call you Shelda?
>>
>Why? I made no demands, not a lecture, just an opinion.
>
It just reminded me of Sheldon. I forgot the details of what he always
said. Something about room sweepings.

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

Michael Trew wrote:
....
> be too spicy for the typical palate. I almost never touch the pepper on
> the table. I wonder how old the pepper in the shaker is?

the ones i have must be about 30yrs old. i've never
had to refill it since i moved here. the salt shaker i
did refill about seven years ago.

songbird

On 2022-12-23, Michael Trew <michael.trew@att.net> wrote:

> Thanks, that was an interesting read.

Yes, thanks Cindy for that.

> I won't be switching that for
> black pepper on my table, considering
> that it won't fit into my shaker...

You should at least try some long
pepper first. Like Cindy says, it
was the 'go to' pepper during
Roman times, not black pepper.

I use heavy-duty shop scissors to
cut the catkins into ~5mm slices,
then use an ordinary pepper mill.

Michael Trew wrote:> I almost never touch the pepper on the table.> I
wonder how old the pepper in the shaker is?

Nothing wrong with it. Older ground pepper will slowly lose it's flavor.
In that case, just use a bit more of it. I buy and use both for
different reasons.

Same with many prescription and OTC drugs. Most won't go 'bad', they
just slowly lose their potency as time goes on. (Pharmacist told me
that, not internet advice)

On 12/23/2022 5:08 PM, Bruce wrote:
> On Fri, 23 Dec 2022 14:05:36 -0800 (PST), "itsjoannotjoann@webtv.net"
> <itsjoannotjoann@webtv.net> wrote:
>
>> On Friday, December 23, 2022 at 3:37:28 PM UTC-6, Michael Trew wrote:
>>>
>>> I almost never touch the pepper on
>>> the table. I wonder how old the pepper in the shaker is?
>>>
>> A grind of fresh pepper on food is a delight. The ground stuff in the cans
>> can't compare and pepper sitting in a shaker on the table loses its' flavor
>> and potency. You might as well sweep up some dust from the floor and
>> sprinkle that on your food.
>
> Can we call you Shelda?
>
She was being food picky which is very common in this group.

Note: I've never tried adding dust from the floor though. I doubt Joan
has either. heh

On 12/23/2022 17:05, itsjoannotjoann@webtv.net wrote:
> On Friday, December 23, 2022 at 3:37:28 PM UTC-6, Michael Trew wrote:
>>
>> I almost never touch the pepper on
>> the table. I wonder how old the pepper in the shaker is?
>>
> A grind of fresh pepper on food is a delight. The ground stuff in the cans
> can't compare and pepper sitting in a shaker on the table loses its' flavor
> and potency.

I bought a black pepper grinder when I moved here, used sparingly. It's
finally just about out. I was delighted to find an even larger one at
the Aldi the other day, for less than I paid for my McCormick one circa
2018. I think the Aldi black pepper grinder was $4?

> You might as well sweep up some dust from the floor and
> sprinkle that on your food.

Darn, you must eat at the same places that Sheldon does! ;)

On 12/23/2022 17:19, Cindy Hamilton wrote:
> On 2022-12-23, Michael Trew<michael.trew@att.net> wrote:
>>
>> I won't be switching that for black pepper on my table, considering that
>> it won't fit into my shaker... plus, it red pepper flakes would likely
>> be too spicy for the typical palate. I almost never touch the pepper on
>> the table. I wonder how old the pepper in the shaker is?
>
> I have two pepper mills in the kitchen and one at the table. The mills
> in the kitchen are those brass jobbies intended for grinding coffee.
> Something like this:
> https://www.brasspeppermill.com/product/45004-traditional-brass-coffee-mill-alexander-atlas-10-4-5213011381647/

I picked one of those up, smaller than that one, on the cheap, to grind
coffee. It didn't work out well, at all. It's hiding in the cabinet
somewhere... perhaps it will still work for spices.