No, nor can they insist you pay on the disputed charges. That was a

help > when our card had several 4 figure charges on it that we didn't make.
True - that's mandated by Federal law and in general
is a good thing.

Quite so, the card companies don't want the hassles of issuing a refund
(with interest?) for payments that shouldn't have been made.

It is interesting to note that the companies tend
to eat fraudulent charges unless of a substantial
massiveness, because the cost of pursual and
prosecution is prohibitively high. I never figured
out the economics of that, much less the justice
factor, which is minimal or nil.

I can usually tell within about 25F just by the way the
wind hits my face when I open the door. No guarantees
with humidifying or convection ovens, though.

I'm not that precise, even tho I've been baking for many years.

Using the oven seldom is to my advantage in
this regard - every time it goes on, it's an
occasion to be remembered. So - if I open the
door and recoil immediately, it's about 450,
my major reference; 200 and 350 are easy;
everything else is an extrapolation.

If you thought specifically about the temperature
instead of being reflexive during baking, you too
could acquire that rather useless skill.

After a break-in period and some jiggering around,
Lilli's oven started reading the same as the boughten
oven thermometer. She bought a second thermometer
anyway just to make sure. I am encouraging her to give
at least one of these to her son.

If the oven is working well, one thermometer is all that's needed. Even
that may be considered over kill but I can understand a bit of paranoia.
But, I agree, keep encouraging her to give the 2nd thermometer to her
son. (G)

If the oven is working well, the built-in one is
all that's needed.

Depends on whether maintenance wanted to maintain
anything beyond the status quo.

If it was a major problem, they replaced the appliance. For minor ones, depending on what it was, they might have sent someone out to tinker
with it. Sometimes we just figured "OK, the oven is off by so many
degrees so set the dial to this..........." and let it go at that.

There should have been a logbook for future residents.
Planes have them for the benefit of the next people
assigned to fly them; it would be a good idea in
other settings as well.

The anger thing points toward Alz, and if that
diagnosis had been available back then, it would
later have been easier for your dad to accept
the dementia diagnosis (neither is a good thing,
of course, but the stigmas are different).

Some things are probably best left as is. After Mom died, they asked Dad
if he wanted to have an autopsy done to determine if she had Alz or not,
he declined. Would have been nice to know if it was for my/siblings
medical histories but.............

But it was his decision; his pain determined
the course of action. And it's "nice to know,"
not "necessary to know."

I've spent extended time in the Phoenix area
and have been substantially dehydrated during
all of it, as I drank copiously of alcoholic
beverages and none of nonalcoholic. I might

We drank nonalcoholic stuff and stayed fairly well hydrated. Now, when

Figured you would.

we go back to visit, I have to remember to push a bit more liquid the
first few days. After that, it's automatic--keep drinking.

My thing is not to drink until I'm thirsty, the
current wisdom being to drink before you're thirsty,
which I can do with beer but not with water.

have to be a bit more careful at spring training
'19, at which Swisher is planning to join me,
but relatively harmless beer will be the order
of the day for us.

Have fun!

Thanks. The schedules weren't even out last
I checked, but maybe I might look at hotels
before the crush.

Must be your taste buds. Saw a recipe in one of my cook books ("Extending the Table", put out by the Mennonites) today for a

Kentucky > corn bread without sugar.
Of course, almost all bread except real Tuscan
bread is too salty to me and always has been -
one of the reasons I think of bread as poison
rather than the staff of life.

Some bread does taste too salty but not all, to me. Probably just the difference in our taste buds/how we were raised. My parents made us eat
a lot of bread, little rice and yours were probably the opposite.

Exactly with the starches, but the salt issue
qould need another explanation.

Fresh corn summer salad

Something I'd enjoy but Steve wouldn't. He'd eat all the other

veggies > but leave the corn.
And of course I'd do pretty much the opposite.

Contrary-wise?

Nohow.

You said cornstarch, being so heavily purified,
doesn't pose any problem, right? Otherwise, one
could probably use arrowroot in this -

He'd have no problems with the cornstarch; there's not that much in it overall.

Figured.

Fish caldereta
categories: Philippine, main

1500 g labahita, filleted and cut into chunks
1/3 c cornstarch
6 cloves garlic, crushed
1 lg onion, sliced
500 g potatoes, cut into chunks
1 cn (385 g) spaghetti sauce, Italian style
1 md each red and green bell peppers, cut into strips
1/2 c frozen/cooked green peas

Sprinkle fish with ts iodized salt (or 1 Tb rock salt).
Fry in oil until golden brown. Set aside.

Saute garlic, onion and potatoes. Add spaghetti sauce
and 1 1/2 c water. Season with salt, soy sauce and
pepper according to taste. Simmer for 15 min or until
potatoes are tender. Add bell peppers, green peas and
fish. Cook for another 5 min.

epilipinas.com
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Hi Michael,

No, nor can they insist you pay on the disputed charges. That

was a > ML> help > when our card had several 4 figure charges on it
that we didn't > ML> make.

True - that's mandated by Federal law and in general
is a good thing.

Quite so, the card companies don't want the hassles of issuing a

refund > (with interest?) for payments that shouldn't have been made.

It is interesting to note that the companies tend
to eat fraudulent charges unless of a substantial
massiveness, because the cost of pursual and
prosecution is prohibitively high. I never figured
out the economics of that, much less the justice
factor, which is minimal or nil.

They would probably have to spend too much time/effort trying to pursue
all instances and find it not beneficial in the long run. Like a rubber
band pulled in multiple directions, eventually something would snap.

I can usually tell within about 25F just by the way the
wind hits my face when I open the door. No guarantees
with humidifying or convection ovens, though.

I'm not that precise, even tho I've been baking for many years.

Using the oven seldom is to my advantage in
this regard - every time it goes on, it's an
occasion to be remembered. So - if I open the
door and recoil immediately, it's about 450,
my major reference; 200 and 350 are easy;
everything else is an extrapolation.

If you thought specifically about the temperature
instead of being reflexive during baking, you too
could acquire that rather useless skill.

Probably so, and it's not a party trick to be trotted out at every
gathering so not worth pursuing.

After a break-in period and some jiggering around,
Lilli's oven started reading the same as the boughten
oven thermometer. She bought a second thermometer
anyway just to make sure. I am encouraging her to give
at least one of these to her son.

If the oven is working well, one thermometer is all that's needed.

Even > that may be considered over kill but I can understand a bit of paranoia. > But, I agree, keep encouraging her to give the 2nd
thermometer to her > son. (G)

If the oven is working well, the built-in one is
all that's needed.

The question is, is the built in thermometer working right? With a new
oven, in a new house, I'd expect it to. OTOH, we've moved into a lot of
houses (one only 3 months old) and had to use the stove/oven that was in
place. Some have been reliable, others, questionable. When we bought
this house, one thing Steve did before we moved in was to buy a new
stove. So far, the oven has been reliable.

Depends on whether maintenance wanted to maintain
anything beyond the status quo.

If it was a major problem, they replaced the appliance. For minor

ones, > depending on what it was, they might have sent someone out to tinker

with it. Sometimes we just figured "OK, the oven is off by so many degrees so set the dial to this..........." and let it go at that.

There should have been a logbook for future residents.
Planes have them for the benefit of the next people
assigned to fly them; it would be a good idea in
other settings as well.

Should have been, not always so. The 3 months old house came with a
binder full of manuals. Other times, if an appliance was replaced with a
new one, we sometimes got the manual--to keep with the quarters when we
moved.

The anger thing points toward Alz, and if that
diagnosis had been available back then, it would
later have been easier for your dad to accept
the dementia diagnosis (neither is a good thing,
of course, but the stigmas are different).

Some things are probably best left as is. After Mom died, they asked

Dad > if he wanted to have an autopsy done to determine if she had Alz
or not, > he declined. Would have been nice to know if it was for my/siblings

medical histories but.............

But it was his decision; his pain determined
the course of action. And it's "nice to know,"
not "necessary to know."

It just means that we have to be aware that it's in our genetic history
so that when we do a medical history, we can include that. Last year I
had to give one doctor a history that asked for reason of death for
deceased immediate family. Something like that will probably be more and
more a part of doctor's visits as we age.

I've spent extended time in the Phoenix area
and have been substantially dehydrated during
all of it, as I drank copiously of alcoholic
beverages and none of nonalcoholic. I might

We drank nonalcoholic stuff and stayed fairly well hydrated. Now,

when

Figured you would.

we go back to visit, I have to remember to push a bit more liquid

the > first few days. After that, it's automatic--keep drinking.

My thing is not to drink until I'm thirsty, the
current wisdom being to drink before you're thirsty,
which I can do with beer but not with water.

And, there are those that say to stay away from certain drinks as they dehydrate you even more...........

have to be a bit more careful at spring training
'19, at which Swisher is planning to join me,
but relatively harmless beer will be the order
of the day for us.

Have fun!

Thanks. The schedules weren't even out last
I checked, but maybe I might look at hotels
before the crush.

Wouldn't be a bad idea, get a jump on reservations, especially for the
more popular teams.

Must be your taste buds. Saw a recipe in one of my cook books ("Extending the Table", put out by the Mennonites) today for

a > ML> Kentucky > corn bread without sugar.

Of course, almost all bread except real Tuscan
bread is too salty to me and always has been -
one of the reasons I think of bread as poison
rather than the staff of life.

Some bread does taste too salty but not all, to me. Probably just

the > difference in our taste buds/how we were raised. My parents made
us eat > a lot of bread, little rice and yours were probably the
opposite.

Exactly with the starches, but the salt issue
qould need another explanation.

My mother cooked like her mother, putting salt in everything. She taught
me to cook that way but within a short time after getting married, I
stopped using a lot of salt. It takes me a long time to go thru a box of
salt. (G)

Fresh corn summer salad

Something I'd enjoy but Steve wouldn't. He'd eat all the

other > ML> veggies > but leave the corn.

And of course I'd do pretty much the opposite.

Contrary-wise?

Nohow.

No way?

You said cornstarch, being so heavily purified,
doesn't pose any problem, right? Otherwise, one
could probably use arrowroot in this -

He'd have no problems with the cornstarch; there's not that much in

it > overall.

Figured.

If I used a lot of it, over a number of days, I'd be concerned but I
don't use too much of it. Maybe once a week, if that much.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 08-23-18 15:56, Ruth Haffly <=-
spoke to Michael Loo about 195 was krautish <=-

The question is, is the built in thermometer working right? With a new oven, in a new house, I'd expect it to. OTOH, we've moved into a lot

Even if you get a difference between the oven's thermometer and one you
have put in there yourself, it does not necessarily mean that either is
wrong. I would expect placement within the oven might cause some
amount, possibly significant, variation in the readings. I believe that
is the reason that the temperature my smoker measures and the
temperature measured by my inserted thermometer are sometimes off by
10-20F. The smoker sensor is in the back, half way down. My sensor is
often in the front near the top.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: CHICKEN WITH BELL PEPPERS ONIONS AND CAPERS - BON APPETIT
Categories: .ba, Poultry, Main dish
Yield: 4 Servings

5 Bacon slices, chopped
1 3 1/2-lb chicken, cut into 8
-pieces
2 Green bell peppers, seeded,
-sliced
2 c Coarsely chopped onions
6 lg Garlic cloves, minced
1 cn (28-oz) diced peeled
-tomatoes with juices
3/4 c Canned chicken broth
2 T Chopped fresh oregano OR
2 t Dried
2 Bay leaves
Large pinch of cayenne
-pepper
1/4 c Drained capers

Cook bacon in Dutch oven over medium high heat until crisp, about 5
minutes. Using slotted spoon, transfer bacon to bowl. Season chicken
with salt and pepper. Working in batches, add chicken to Dutch oven
and brown on all sides, about 7 minutes. Transfer chicken to plate.
Spoon off 2 T fat from Dutch oven and discard. Add peppers and onions
to Dutch oven; saute until onions are tender and golden, about 8
minutes. Add garlic; stir 1 mmute, Add tomatoes with their juices,
broth, oregano, bay leaves, cayenne and bacon; bring to boil.

Return chicken to Dutch oven. Reduce heat, cover and simmer until
chicken is cooked through, about 20 minutes. Add capers. Transfer
chicken to bowl. Boil sauce until slightly thickened, about 8
minutes. Season with salt and pepper. Spoon sauce over chicken.

Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:19:49, 25 Aug 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dale Shipp to Ruth Haffly <=-

The question is, is the built in thermometer working right? With a new oven, in a new house, I'd expect it to. OTOH, we've moved into a lot

The RV oven knob down in Lake Havasu is 50F lower than the actual oven tempterature. Made for some interesting results until we determined that.

___ Blue Wave/DOS v2.30 [NR]

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

The question is, is the built in thermometer working right? With a new oven, in a new house, I'd expect it to. OTOH, we've moved into a lot

Even if you get a difference between the oven's thermometer and one
you have put in there yourself, it does not necessarily mean that
either is wrong. I would expect placement within the oven might cause some
amount, possibly significant, variation in the readings. I believe
that is the reason that the temperature my smoker measures and the temperature measured by my inserted thermometer are sometimes off by 10-20F. The smoker sensor is in the back, half way down. My sensor
is often in the front near the top.

True, placement of the thermometer would make a difference. In the oven
I usually placed it about the front, mid level so I could see it thru
the window in the door. Some ovens had a major difference in what the thermometer read and what I'd set the dial for; those I would adjust the setting to compensate. Didn't want under done bread or over done pizza.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... I am positive that a definite maybe is probably in order.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)