Silversea Water Cooler: Welcome! Part Five

[zqtchas]

[silkismom]

Z, having 2 cats, I can identify with your cartoon.

[Lois R]

20 hours ago, jpalbny said:

Lois, I'm answering you now from MS Edge (I usually use Chrome). I almost never use Edge since I have an Android phone with Chrome, so that what I use on Windows too. But it (Edge) seems to work for me. Hope you get an answer on your other thread, and let us know what you find out. 

Good morning JP, I decided to write the help desk and they answered me back.......they are going to check it out and said they would let me know when they have any answers.

They also thanked me for letting them know. Will post any new info when I get it.

[fudge]

We have 11!!

[spinnaker2]

[mysty]

11 minutes ago, spinnaker2 said:

The walls have ears!  🤣

[spinnaker2]

[mysty]

46 minutes ago, spinnaker2 said:

That would be Myster!  I am the bug killer in the family!  😁

[spinnaker2]

My mother used to say spiders only come to clean places. You were not to kill them just shoo them out the door.

I never got that.

And then we moved to Florida where we have wolf spiders that are larger than a baseball. They are hard to shoo and stand their ground.

And then I a recluse spider bit me.

I was really sick.

 

Sorry spiders you not welcome here.

 

[Stumblefoot]

3 hours ago, zqtchas said:

Picture of Racoon

Stealing this one Chas.

[Emtbsam]

Recluse spiders are really bad.  I always check slippers, shoes and boots before putting them on.  I even get a bad reaction to other spider bites...the joys of living in Florida!

[QueSeraSera]

On 5/25/2020 at 4:55 AM, Daveywavey70 said:

QSS my recipe is as follows, boil the tatus for about 12 mins, put them in a colander and give them a good shake to rough up the edges. Put them in a roasting tin containing goose fat, Himalayan rock salt, fresh thyme flowers and rosemary.

 

OK, I had to make a couple substitutions (i.e. sunflower/olive oil blend for goose fat), but I appreciate your sharing DW and these potatoes turned out delicious.  Boil then bake is a great idea.  Would love to try them done properly by your recipe.

 

[zqtchas]

[mysty]

Greetings Coolers!

 

Today's funny.....

 

 

Have a great safe day all!

[TLCOhio]

Much fun activity at the Cooler these days!!

 

THANKS!  Enjoy!  Terry in Ohio

 

 

[zqtchas]

[Daveywavey70]

12 hours ago, QueSeraSera said:

 

OK, I had to make a couple substitutions (i.e. sunflower/olive oil blend for goose fat), but I appreciate your sharing DW and these potatoes turned out delicious.  Boil then bake is a great idea.  Would love to try them done properly by your recipe.

 

 

They look great QSS. Just 1 tip, I Rough mine up quite a bit more, if the edges are really smashed up then that gives you all those fantastic crunchy bits. Happy roasting 🙂 

[TLCOhio]

3 hours ago, Daveywavey70 said:

They look great QSS. Just 1 tip, I Rough mine up quite a bit more, if the edges are really smashed up then that gives you all those fantastic crunchy bits. Happy roasting 🙂 

 

YES, love those "fantastic crunch bits".  So good, delightful and tasty. 

 

Below was an item my wife received early today that sums up some of the "conditions" we are facing these days. 

 

THANKS!  Enjoy!  Terry in Ohio

 

[Daveywavey70]

Tomohawk Steak tonight. I Did rather enjoy it!

[zqtchas]

[Stumblefoot]

1 hour ago, Daveywavey70 said:

Tomohawk Steak tonight. I Did rather enjoy it!

 

I always have enjoyed seeing how different countries trim their steaks.  Here’s how a tomahawk looks in Colorado.

 

 

 

 

Edited May 27, 2020 by Stumblefoot

[Daveywavey70]

2 minutes ago, Stumblefoot said:

I always have enjoyed seeing how different countries trim their steaks.  Here’s how a tomahawk looks in the States.

 

 

Stumbles, I Still dont understand all of the American names of the cuts. Confuses me! I Was brought up the old fashioned way which involved a lot of French cuts.

 

[Stumblefoot]

2 minutes ago, Daveywavey70 said:

Stumbles, I Still dont understand all of the American names of the cuts. Confuses me! I Was brought up the old fashioned way which involved a lot of French cuts.

I know what you mean.  High-end restaurants got all excited a decade ago when they figured out how much more they could charge for a common ribeye if it came with an extra rib bone in it. 😁

[Daveywavey70]

Ribeye is my absolute favourite. As a steak or as a roast. When I was at the Savoy, I'll never forget the time a wheel came off the Silver carving trolley and a full rib of roast beef rolled across the restaurant floor.

[spinnaker2]

I hope someone picked it up with much decorum and placed it in their apron.

Washed it off once in the kitchen and ate it