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You know you're a total food geek if...
- Thread starter tonywrich
- Start date
Barack Hussein Obama II
New member
sf wrote:
sf,
???
Taking a digital photograph is not only faster than scanning--you don't
have to tear apart a library book.
C'mon girl! Show some common sense here!
Best,
Andy
sf,
???
Taking a digital photograph is not only faster than scanning--you don't
have to tear apart a library book.
C'mon girl! Show some common sense here!
Best,
Andy
aaronjohnmarek
New member
On Tue, 05 Apr 2011 13:06:35 -0500, Andy wrote:
I think those of us who are a "certain age" with modern mothers of the
time who embraced Swanson TV dinners, Chef Boyardee spaghetti in a box
and Wonder Bread missed out on a lot of good old fashioned cooking.
--
Today's mighty oak is just yesterday's nut that held its ground.
I think those of us who are a "certain age" with modern mothers of the
time who embraced Swanson TV dinners, Chef Boyardee spaghetti in a box
and Wonder Bread missed out on a lot of good old fashioned cooking.
--
Today's mighty oak is just yesterday's nut that held its ground.
WAY TOO COOL TO FART
New member
On Tue, 05 Apr 2011 13:11:24 -0500, Andy wrote:
In terms of seconds.
I don't tear apart library books to scan.
Scanning works for me. However, I'd take a picture with my
cell phone if I was away from home and wanted a copy of some recipe.
Either way, I put the recipe in a word doc and file it neatly in my
recipe collection on my computer's HD.
--
Today's mighty oak is just yesterday's nut that held its ground.
In terms of seconds.
I don't tear apart library books to scan.
Scanning works for me. However, I'd take a picture with my
cell phone if I was away from home and wanted a copy of some recipe.
Either way, I put the recipe in a word doc and file it neatly in my
recipe collection on my computer's HD.
--
Today's mighty oak is just yesterday's nut that held its ground.
The Gracehoper
New member
sf wrote:
sf,
I can only recall the Swanson TV dinners maybe a handful of times. Mom
had to be really drunk or stoned or something to serve them to us.
Mom detested "instant" anything. Pop and I didn't.
Twenty year old turkey in a thirty year old tin...
For your amusement: http://www.youtube.com/watch?v=T1nMC6kLOYA Or not!
Best,
Andy
sf,
I can only recall the Swanson TV dinners maybe a handful of times. Mom
had to be really drunk or stoned or something to serve them to us.
Mom detested "instant" anything. Pop and I didn't.
Twenty year old turkey in a thirty year old tin...
For your amusement: http://www.youtube.com/watch?v=T1nMC6kLOYA Or not!
Best,
Andy
Beachgirly927
New member
sf wrote:
sf,
I know you know what your doing.
The world needs more sfs to be honest!
Best,
Andy
sf,
I know you know what your doing.
The world needs more sfs to be honest!
Best,
Andy
bonnpapp85
New member
On Tue, 05 Apr 2011 12:33:39 -0700, sf wrote:
My Mother tried very hard to make healthy, filling and tasty meals for
all of us. We had a boarding house with roomers who shared the supper
meal with us, so there were almost always about 20 people eating.
As hard as she tried, Mother was a dreadful cook. Almost bad enough to
burn water. My two sisters learned to cook in school and "practiced"
at home as much as possible, much to everyone's delight.
I learned some by watching my sisters cook, but mostly later at the
restaurant I worked at. I watched every move the chefs made and later
became a prep cook for one of them.
Until I was about 15, I thought *all* food was supposed to be burnt on
the bottom and/or top. I learned later that it wasn't necessary. Ha!
My Mother tried very hard to make healthy, filling and tasty meals for
all of us. We had a boarding house with roomers who shared the supper
meal with us, so there were almost always about 20 people eating.
As hard as she tried, Mother was a dreadful cook. Almost bad enough to
burn water. My two sisters learned to cook in school and "practiced"
at home as much as possible, much to everyone's delight.
I learned some by watching my sisters cook, but mostly later at the
restaurant I worked at. I watched every move the chefs made and later
became a prep cook for one of them.
Until I was about 15, I thought *all* food was supposed to be burnt on
the bottom and/or top. I learned later that it wasn't necessary. Ha!