Polar Vortex vs Solar Vortex

[JohnnySavage]

I could never learn to swim as been utterly terrified of water my whole life. Jaws didn't help.

I like to look at the ocean, I just see no reason to get any closer than the high-tide line.

 

[JohnnySavage]

Proud that MoCo is considering bringing more of the children from central America here.

In the past two years, Maryland has legalized booze shipment by mail, gay marriage and gambling and abolished the death penalty. Now we are welcoming these children.

Great place to live.

 

[JohnnySavage]

Sometimes I'll be haunting the MyFace web site (I only have a few dozen friends on there) and I'll see something posted on someones page and recall the name.

"Oh yea, I remember him. He was a douche."

Then I'll take a look at what he posts.

ALWAYS:

"Oh, he's still a douche."


Johnny Life Lesson #283: One a douche, always a douche.

 

[JohnnySavage]

I'm thinking about a weekend get-away starting tomorrow. I can't think of anywhere to go though.

Miami is too crowded in the Summer. Mid-Atlantic beaches bore me. I could head up to the old homestead in the mountains, but I have to drive there and I don't feel like driving. Maybe I'll take the train to NYC and have a weekend of eating.

 

[thør]

I'm thinking about a weekend get-away starting tomorrow. I can't think of anywhere to go though.

Miami is too crowded in the Summer. Mid-Atlantic beaches bore me. I could head up to the old homestead in the mountains, but I have to drive there and I don't feel like driving. Maybe I'll take the train to NYC and have a weekend of eating.

Taco Bell has a 'meat gun'. You should investigate.

 

[NHKitty]

I'm thinking about a weekend get-away starting tomorrow. I can't think of anywhere to go though.

Miami is too crowded in the Summer. Mid-Atlantic beaches bore me. I could head up to the old homestead in the mountains, but I have to drive there and I don't feel like driving. Maybe I'll take the train to NYC and have a weekend of eating.

Take the train to Boston....we could go to Whalburgers!

 

[JohnnySavage]

I went to NYC. Had a fantastic lunch and just woke up from a late nap and ready for dinner!

 

[neci]

will you post your feet now?

 

[JohnnySavage]

will you post your feet now?

Maybe later. I have exquisite feet.

 

[JohnnySavage]

Back in the Olde Tymes, where did the peoples get yeast to make bread?

 

[thør]

Back in the Olde Tymes, where did the peoples get yeast to make bread?

Beard yeast......

 

[dolf]

there's yeast spores floating in the air, true story.

sometimes critters get drunk eating windfall fruit.

 

[thør]

there's yeast spores floating in the air, true story.

sometimes critters get drunk eating windfall fruit.

Yup.........

We get a few moose drunk every years with old crabapples.

 

[Noor]

there's yeast spores floating in the air, true story.

sometimes critters get drunk eating windfall fruit.

Yep, it is used for artisan sour bread

here is how to do it:

"Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 1800 BC (the Neolithic era).

The principle is extremely simple: water is mixed with a little flour. After a few days, using the yeasts in the air, the mixture "starts". Every 3 days it must be "refreshed", i.e. by adding an equal weight of water and flour. The mix froths and bubbles, smells rather like beer, sauerkraut, or vinegar. You can then use some to make leavened bread."

http://cooking-ez.com/four/recipe-natural-leaven.html

 

[Laurel]

Great googlie mooglie

My favorite part of the thread

 

[dolf]

Yep, it is used for artisan sour bread

here is how to do it:

"Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 1800 BC (the Neolithic era).

The principle is extremely simple: water is mixed with a little flour. After a few days, using the yeasts in the air, the mixture "starts". Every 3 days it must be "refreshed", i.e. by adding an equal weight of water and flour. The mix froths and bubbles, smells rather like beer, sauerkraut, or vinegar. You can then use some to make leavened bread."

http://cooking-ez.com/four/recipe-natural-leaven.html

neato!

 

[thør]

neato!

Typical sourdough.

What's cool is that some starters have been active for over 100 years.

 

[Laurel]

Yep, it is used for artisan sour bread

here is how to do it:

"Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 1800 BC (the Neolithic era).

The principle is extremely simple: water is mixed with a little flour. After a few days, using the yeasts in the air, the mixture "starts". Every 3 days it must be "refreshed", i.e. by adding an equal weight of water and flour. The mix froths and bubbles, smells rather like beer, sauerkraut, or vinegar. You can then use some to make leavened bread."

http://cooking-ez.com/four/recipe-natural-leaven.html

When I was a kid, my stepmom was given a jar of "starter" which I think might have been something like this? She had "fed" it flour water, then every now and then used a bit of it to make (very yummy) bread. Supposedly the little jar of starter she received was part of one given to her friend by her mother, who received it from her mother, and so on back a number of generations. Dunno how true it all was, but it's a neat story!

 

[dolf]

i'd start one but i'd only neglect it.

 

[thør]

When I was a kid, my stepmom was given a jar of "starter" which I think might have been something like this? She had "fed" it flour water, then every now and then used a bit of it to make (very yummy) bread. Supposedly the little jar of starter she received was part of one given to her friend by her mother, who received it from her mother, and so on back a number of generations. Dunno how true it all was, but it's a neat story!

In college, a friend of mine made sourdough donuts with starter that had come "round the horn" in the later 1800's. It was a family legacy.

 

[Noor]

i'd start one but i'd only neglect it.

me too!

 

[JohnnySavage]

One more meal in the NYC.

The last supper, so to speak.

 

[phantom4533]

Scanning the news for crucifixions along the New Jersey Turnpike.

 

[JohnnySavage]

Iggy azalea is what the deer in Johnnyville do.


Everything else, they eat.

 

[JohnnySavage]

The last swig of coffee always has grinds in it.