Frugal Living: 25 new messages in 8 topics

Sunday, July 13, 2008

25 new messages in 8 topics - digest

misc.consumers.frugal-living
http://groups.google.com/group/misc.consumers.frugal-living?hl=en

misc.consumers.frugal-living@googlegroups.com

Today's topics:

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TOPIC: Spacing Trips to the Grocery Store?
http://groups.google.com/group/misc.consumers.frugal-living/browse_thread/thread/9e5316c7228e6cd4?hl=en
==============================================================================

== 1 of 16 ==
Date: Sat, Jul 12 2008 2:59 pm
From: Neon John

On Sat, 12 Jul 2008 20:09:56 +0000 (UTC), Jonathan Grobe <grobe@netins.net>
wrote:

>Since I live several miles from the nearest grocery
>store and since gas prices are rapidly increasing, I
>have been thinking I should increase the time between
>trips to the grocery store. The problem is perishables.
>While some can be frozen, others can't.
>
>Any thoughts on the longest interval one should have
>between trips? (For me it looks like milk would be
>the determining factor).
>
>What is you policy on this? What are you freezing because
>of the freshness problem...

Almost 30 miles and over an hour to the nearest store for me. I go once a
month. I have three freezers and two refrigerators. I've tuned the
refrigerators to operate almost exactly at 32 degrees. Produce and bread
lasts twice as long at that temperature than the more usual 40-45 deg.

Milk's my biggest problem too. I don't drink the stuff but I make a lot of
ice cream and otherwise cook with it. For non-drinking purposes, milk freezes
fine. It might be OK to drink too - never tried - but it does have a texture
when thawed.

Another avenue that I'm experimenting with is turning powdered milk back into
whole milk by adding butter. I think that it'll be fine for cooking when I
get the amount of butter just right. I haven't tried it for ice cream yet.

Basically, everything that one would normally leave sitting out - bread,
cookies, snacks, etc. goes in the 'fridge. The shelf life extension is
amazing. One of my 'fridges is a chest freezer with the thermostat set to 32
deg. MUCH cheaper to operate than a traditional freezer. One has to be
careful not to let stuff touch the sides, as the refrigerant coils embedded in
the walls still go below freezing during operation. I slide pieces of
cardboard into place at critical points.

John
--
John De Armond
See my website for my current email address
http://www.neon-john.com
http://www.johndearmond.com <-- best little blog on the net!
Tellico Plains, Occupied TN
The secret to creativity is knowing how to hide your sources -Albert Einstein

== 2 of 16 ==
Date: Sun, Jul 13 2008 1:56 am
From: "FarmI"

"Jonathan Grobe" <grobe@netins.net> wrote in message
news:slrng7i3sk.h8s.grobe@worf.netins.net...
> Since I live several miles from the nearest grocery
> store and since gas prices are rapidly increasing, I
> have been thinking I should increase the time between
> trips to the grocery store. The problem is perishables.
> While some can be frozen, others can't.
>
> Any thoughts on the longest interval one should have
> between trips? (For me it looks like milk would be
> the determining factor).
>
> What is you policy on this? What are you freezing because
> of the freshness problem...

We find that we have to have regular trips to town for one reason or another
that has nothing to do with food and that is when we buy our groceries.

I think for me the only problem would be bananas. There is no way to store
them in any way.

I always have UHT milk on hand for when we run out of fresh and I would have
no trouble just using that all the time. I also keep UHT cream for the rare
times we use it. We bake our own bread most of the time, but I have to get
my husband to do some of the kneading as I now no longer have the strength
for a big batch of multiple loaves. We freeze all but one loaf. We have a
veggie garden and for most of the year I have fresh greens and always have
fresh herbs with the exception of coriander which I have to buy in mid
summer through to mid winter. I bake our all own cakes and most of our
biscuits (cookies) with the exception of the watercracker/Jatz type savoury
biscuits to have with dips. I make most of our own dips and the only 'dip'
we would buy regularly is Salsa which falls off the shopping list once the
tomatoes are cropping. We have our own chooks so have our own eggs but even
if we didn't, eggs last for a long time and even more so if stored in
pollard or coated in vaseline. Meat can of course be frozen as can
casseroles and all sorts of other things. The one and only problem between
long spaced shopping trips would be bananas.

== 3 of 16 ==
Date: Sun, Jul 13 2008 2:47 am
From: "Rod Speed"

FarmI <ask@itshall be given> wrote
> Jonathan Grobe <grobe@netins.net> wrote

>> Since I live several miles from the nearest grocery
>> store and since gas prices are rapidly increasing, I
>> have been thinking I should increase the time between
>> trips to the grocery store. The problem is perishables.
>> While some can be frozen, others can't.

>> Any thoughts on the longest interval one should have
>> between trips? (For me it looks like milk would be
>> the determining factor).

>> What is you policy on this? What are you freezing because
>> of the freshness problem...

> We find that we have to have regular trips to town for one reason or
> another that has nothing to do with food and that is when we buy our
> groceries.

> I think for me the only problem would be bananas. There is no way to store them in any way.

Wrong, they last a lot longer in the fridge, tho they look just as bad on the outside.

> I always have UHT milk on hand for when we run out of fresh and I would have no trouble just using that all the time.
> I also keep UHT cream for the rare times we use it.

Me too.

> We bake our own bread most of the time, but I have to get my husband to do some of the kneading as I now no longer
> have the strength for a big batch of multiple loaves.

Time to get a bread machine.

> We freeze all but one loaf.

Makes more sense to get a bread machine and bake more often.

> We have a veggie garden and for most of the year I have fresh greens and always have fresh herbs with the exception of
> coriander which I have to buy in mid summer through to mid winter.

> I bake our all own cakes and most of our biscuits (cookies) with the exception of the watercracker/Jatz type savoury
> biscuits to have with dips.

Dont bother with dips, use Jatz for cheese.

> I make most of our own dips and the only 'dip' we would buy regularly is Salsa which falls off the shopping list once
> the tomatoes are cropping.

> We have our own chooks so have our own eggs but even if we didn't, eggs last for a long time

Yep.

> and even more so if stored in pollard or coated in vaseline.

Just the fridge is plenty for even a couple of months food run times.

> Meat can of course be frozen as can casseroles and all sorts of other things.

> The one and only problem between long spaced shopping trips would be bananas.

Obviously you can stop eating those if the week that a fridge gives is too short,
or just eat them for the week after the shopping trip and do without for the extra.

== 4 of 16 ==
Date: Sun, Jul 13 2008 2:56 am
From: "Bill"

I only need to go grocery shopping once a month. Here is how I do it...

I have 2 (or more) of all grocery store items!

2 Catsup
2 Mustard
2 Jars Mayonnaise
Etc.

If I run out of one, I use the "backup", then add the item to my shopping
list. So I don't need to run to the store "right now" to get a bottle of
catsup.

For things I use more of than once during the month or might use more of for
one month, I have say 4 of that item. (Like BBQ. sauce.) Or maybe 8 bottles
of soda pop.

Then I will buy a lot of whatever meat is on sale and freeze it.

For things like bread and milk, I will buy these at the local convenience
store as needed. But basically I only need to go grocery shopping once a
month.

== 5 of 16 ==
Date: Sun, Jul 13 2008 7:00 am
From: Larry Caldwell

In article <jt9i74llk8u4u9174cnrj327mcgbk913gb@4ax.com>, no@never.com
(Neon John) says...

> Milk's my biggest problem too. I don't drink the stuff but I make a lot of
> ice cream and otherwise cook with it. For non-drinking purposes, milk freezes
> fine. It might be OK to drink too - never tried - but it does have a texture
> when thawed.

Shake the crap out of it after it thaws. You can shake the lumps back
into suspension. Once you do that, the flavor is fine.

--
For email, replace firstnamelastinitial
with my first name and last initial.

== 6 of 16 ==
Date: Sun, Jul 13 2008 6:26 am
From: Ann

On Sat, 12 Jul 2008 17:59:24 -0400, Neon John wrote:
> On Sat, 12 Jul 2008 20:09:56 +0000 (UTC), Jonathan Grobe
> <grobe@netins.net> wrote:
<...>
> Another avenue that I'm experimenting with is turning powdered milk back
> into whole milk by adding butter. I think that it'll be fine for cooking
> when I get the amount of butter just right. I haven't tried it for ice
> cream yet.

If you ever figure that out, please post the "secret". I think there is
some off-taste, compared to Jersey milk i/c, particularly vanilla. But
ice cream socials switched to evaporated milk in their (cooked egg
custard) recipe decades ago. Partly cost and partly availability.

== 7 of 16 ==
Date: Sun, Jul 13 2008 7:35 am
From: Shawn Hirn

In article <slrng7i3sk.h8s.grobe@worf.netins.net>,
Jonathan Grobe <grobe@netins.net> wrote:

> Since I live several miles from the nearest grocery
> store and since gas prices are rapidly increasing, I
> have been thinking I should increase the time between
> trips to the grocery store. The problem is perishables.
> While some can be frozen, others can't.
>
> Any thoughts on the longest interval one should have
> between trips? (For me it looks like milk would be
> the determining factor).
>
> What is you policy on this? What are you freezing because
> of the freshness problem...

Milk can be frozen.

== 8 of 16 ==
Date: Sun, Jul 13 2008 7:37 am
From: val189

On Jul 12, 4:09 pm, Jonathan Grobe <gr...@netins.net> wrote:
> Since I live several miles from the nearest grocery
> store and since gas prices are rapidly increasing, I
> have been thinking I should increase the time between
> trips to the grocery store. The problem is perishables.
> While some can be frozen, others can't.
>
> Any thoughts on the longest interval one should have
> between trips? (For me it looks like milk would be
> the determining factor).
>
> What is you policy on this? What are you freezing because
> of the freshness problem...
>
> --
> Jonathan Grobe Books
> Browse our inventory of thousands of used books at:http://www.grobebooks.com

I buy milk by the gallon, then split and freeze 3 separate quarts of
it.

Use those green bags to keep produce for longer periods of time.

Write up a staple list - and check it before you shop. This way, I
don't find out the day after shopping that I'm almost out of potatoes
etc.

Although I live close to a supermarket but hate to shop, I know what
you're feeling.

== 9 of 16 ==
Date: Sun, Jul 13 2008 7:44 am
From: val189

On Jul 13, 10:00 am, Larry Caldwell <firstnamelastinit...@peaksky.com>
wrote:

> Shake the crap out of it after it thaws. You can shake the lumps back
> into suspension. Once you do that, the flavor is fine.

Agree. It has to be fully thawed, then shaken well. I have never
found a difference in taste or texture. I use skim, but I bet the
others do as well.

I keep dry milk on hand too, but use it only in the bread machine
recipes. Saves a few pennies and makes my liquid milk supply last
longer.

You could also keep a box of Parmalat on the shelf for a real
emergency - but it ain't cheap. It's part of my hurricane rations.

== 10 of 16 ==
Date: Sun, Jul 13 2008 9:42 am
From: Larry Caldwell

In article <bee08ba5-66c1-443d-9130-
05450ee2bfab@m44g2000hsc.googlegroups.com>, gwehrenb@bellsouth.net
(val189) says...
> I keep dry milk on hand too, but use it only in the bread machine
> recipes. Saves a few pennies and makes my liquid milk supply last
> longer.
>
> You could also keep a box of Parmalat on the shelf for a real
> emergency - but it ain't cheap. It's part of my hurricane rations.

I keep a few cans of evaporated milk around for emergencies. If you
reconstitute powdered milk and add a little canned cow, it even gets
almost drinkable. It's good enough to pour over cereal.

--
For email, replace firstnamelastinitial
with my first name and last initial.

== 11 of 16 ==
Date: Sun, Jul 13 2008 9:53 am
From: Larry Caldwell

In article <f9e4822a-dcfa-4ef8-8e32-d411dd99d443
@w7g2000hsa.googlegroups.com>, gwehrenb@bellsouth.net (val189) says...

> Write up a staple list - and check it before you shop. This way, I
> don't find out the day after shopping that I'm almost out of potatoes
> etc.

A box of potato flakes is handy when you run out of potatoes. Potato
flakes added to a batch of bread will keep the bread fresh longer. A
little lecithin (1 tsp per loaf) will also help keep home made bread
moist and fresh. A potato-lecithin loaf will keep in the bread box 3 or
4 days before going stale. Potato bread also holds its flavor better
when frozen.

I also keep a couple bags of tater tots in the freezer. Mashed up and
fried, they make an OK hash brown (home fries) substitute.

--
For email, replace firstnamelastinitial
with my first name and last initial.

== 12 of 16 ==
Date: Sun, Jul 13 2008 9:56 am
From: Larry Caldwell

In article <4879c32c$0$29804$5a62ac22@per-qv1-newsreader-
01.iinet.net.au>, ask@itshall (FarmI) says...

> I always have UHT milk on hand for when we run out of fresh and I would have
> no trouble just using that all the time. I also keep UHT cream for the rare
> times we use it.

By UHT, do you mean the irradiated stuff you store at room temperature
in boxes? We still can't get irradiated food at markets in the USA,
which would make fresh food storage a lot easier. The military uses it
a lot, though.

--
For email, replace firstnamelastinitial
with my first name and last initial.

== 13 of 16 ==
Date: Sun, Jul 13 2008 10:15 am
From: Sheldon

On Jul 13, 9:26�am, Ann <nntpm...@epix.net> wrote:
> On Sat, 12 Jul 2008 17:59:24 -0400, Neon John wrote:
> > On Sat, 12 Jul 2008 20:09:56 +0000 (UTC), Jonathan Grobe
> > <gr...@netins.net> wrote:
> <...>
> > Another avenue that I'm experimenting with is turning powdered milk back
> > into whole milk by adding butter. �I think that it'll be fine for cooking
> > when I get the amount of butter just right. �I haven't tried it for ice
> > cream yet.
>
> If you ever figure that out, please post the "secret". I think there is
> some off-taste, compared to Jersey milk i/c, particularly vanilla. �But
> ice cream socials switched to evaporated milk in their (cooked egg
> custard) recipe decades ago. Partly cost and partly availability. �

If adding butter along with powdered milk for cooking it will be fine,
especially for baking... but it's not possible to emulsify powdered
milk with butter for drinking unless you don't mind the tiny bits of
butter.

The proper way to rehydrate powdered milk is to let it sit in the
fridge for 24 hours before drinking... it's called instant but it's
not, it needs time to completely hydrate. When done correctly you'd
be hard pressed to tell the difference from fresh skim milk. Another
trick is to add just one drop of vanilla extract per quart. Naturally
if you leave the powdered milk packaging out in plain view everyone
will imagine it tastes different from fresh, because if the package is
on the table and the milk served is actually fresh skim no one will
believe you... the power of suggestion is quite potent.

== 14 of 16 ==
Date: Sun, Jul 13 2008 10:29 am
From: George

Larry Caldwell wrote:
> In article <4879c32c$0$29804$5a62ac22@per-qv1-newsreader-
> 01.iinet.net.au>, ask@itshall (FarmI) says...
>
>> I always have UHT milk on hand for when we run out of fresh and I would have
>> no trouble just using that all the time. I also keep UHT cream for the rare
>> times we use it.
>
> By UHT, do you mean the irradiated stuff you store at room temperature
> in boxes? We still can't get irradiated food at markets in the USA,
> which would make fresh food storage a lot easier. The military uses it
> a lot, though.
>
UHT = Ultra High Temperature. Basically pasteurization at a much higher
temperature. It is guaranteed to kill of everything and unfortunately
more of the taste.

== 15 of 16 ==
Date: Sun, Jul 13 2008 11:12 am
From: me@privacy.net

Neon John <no@never.com> wrote:

>Almost 30 miles and over an hour to the nearest store for me. I go once a
>month. I have three freezers and two refrigerators. I've tuned the
>refrigerators to operate almost exactly at 32 degrees. Produce and bread
>lasts twice as long at that temperature than the more usual 40-45 deg.

Neon John you have given me and idea!

I have been thinking abt buying a small freezer for
some time now... this fall probably

I live close to grocery stores but winters in north
Missouri can get bad so being able to NOT have to run
to grocery store on miserable cold night is the impetus
here.

Having said that.... have been thinking abt the small
freezer idea BUT your post got me to thinking that
maybe I should get another FRIDGE instead! That way
I'd have more freezer space as well as refrigerated
space for keeping things lots longer as you mention
above!

I could keep the bananas and bread and cookies and all
kinds of things you normally leave laying out IN the
extra fridge room..... as well as having TWO
freezers... one in current fridge and the other freezer
space in the second fridge.

What you say?

== 16 of 16 ==
Date: Sun, Jul 13 2008 1:15 pm
From: unow@example.com

On Sun, 13 Jul 2008 18:56:09 +1000, in misc.consumers.frugal-living "FarmI"
<ask@itshall be given> wrote:

> think for me the only problem would be bananas. There is no way to store
>them in any way.

They are good sliced and dehydrated.

==============================================================================
TOPIC: Surviving high heating oil prices
http://groups.google.com/group/misc.consumers.frugal-living/browse_thread/thread/a184bef53e828bc7?hl=en
==============================================================================

== 1 of 2 ==
Date: Sun, Jul 13 2008 4:07 am
From: nicksanspam@ece.villanova.edu

krw <krw@att.bizzzzzzzzzz> wrote:

>If you read back, I said that foild will help by REFLECTING radiated
>heat. It doesn't do squat for the 'R' value, however, because that
>is a measure of CONDUCTED heat.

No. R-values are measured, and they include all forms of heatflow.

Nick

== 2 of 2 ==
Date: Sun, Jul 13 2008 10:16 am
From: krw

In article <g5cnkt$jlj@acadia.ece.villanova.edu>,
nicksanspam@ece.villanova.edu says...
> krw <krw@att.bizzzzzzzzzz> wrote:
>
> >If you read back, I said that foild will help by REFLECTING radiated
> >heat. It doesn't do squat for the 'R' value, however, because that
> >is a measure of CONDUCTED heat.
>
> No. R-values are measured, and they include all forms of heatflow.

Your definition of "R-value" is meaningless. The 'R' varies by
application, which makes it a meaningless number.

--
Keith

==============================================================================
TOPIC: cheap product for your beacutiful life ,use paypal
http://groups.google.com/group/misc.consumers.frugal-living/browse_thread/thread/4cc1d287db0c6418?hl=en
==============================================================================

== 1 of 1 ==
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==============================================================================
TOPIC: POISONOUS COUNTERFEIT TOOTHPASTE SEIZED IN CONNECTICUT
http://groups.google.com/group/misc.consumers.frugal-living/browse_thread/thread/ac5b13498eafe67f?hl=en
==============================================================================

== 1 of 1 ==
Date: Sun, Jul 13 2008 6:41 am
From: balanco01@yahoo.com

http://consumerist.com/consumer/chinese-poison-train/700-tubes-of-poison-toothpaste-seized-276935.php

Over 700 tubes of poisonous counterfeit toothpaste were seized in
Connecticut, according to The New York Times. The toothpaste is
flavored with diethylene glycol, a sweet-tasting chemical more
commonly found in anti-freeze. It can cause liver and kidney damage if
swallowed.

==============================================================================
TOPIC: Free Sample Playtex Gentle Glide
http://groups.google.com/group/misc.consumers.frugal-living/browse_thread/thread/d6c8129d97463b6f?hl=en
==============================================================================

== 1 of 1 ==
Date: Sun, Jul 13 2008 7:35 am
From: "FreebiesPl.us"

Free Sample Playtex Gentle Glide
http://www.freebiespl.us/index.php/Free%20Samples/37-Free%20Samples/371-free-sample-playtex-gentle-glide-

==============================================================================
TOPIC: You are not frugal if......
http://groups.google.com/group/misc.consumers.frugal-living/browse_thread/thread/3c5261ec65743940?hl=en
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== 1 of 2 ==
Date: Sun, Jul 13 2008 9:34 am
From: Dennis

On Sat, 12 Jul 2008 23:02:19 -0400, Jeff <jeff@spam_me_not.com> wrote:

>Dennis wrote:
>> On Sat, 12 Jul 2008 11:48:33 -0700, unow@example.com wrote:
>>
>>> On Sat, 12 Jul 2008 10:10:13 -0700, in misc.consumers.frugal-living Dennis
>>> <dgw80@hotmail.com> wrote:
>>>
>>>> On Fri, 11 Jul 2008 17:23:41 -0400, Jeff <jeff@spam_me_not.com> wrote:
>>>>
>>>>> I wonder if you can tell how much ethanol a particular gas has.
>>>>> Ethanol has a lower energy content and 10% Ethanol gives about 3% less
>>>>> mileage.
>>>> I see about a 5% reduction in mileage on 10% ethanol. 1998 Toyota
>>>> Corolla, 1.8L, manual transmission, ~80/20 highway/city.
>>>>
>>>>
>>>> Dennis (evil)
>>>
>>> I think everything in some states is 10% ethonol now.
>>
>> It was just mandated for my area at the beginning of this year, so I
>> have pretty good before and after data to compare.
>
> The 5% reduction makes sense as the energy content is half. I had
>heard 3% perhaps because the can run more advanced in some cars.
>
> What really is your highway mileage, surely not 80!

I meant my driving mix is roughly 80% highway, 20% city (i.e.,
stoplights and traffic).

I was averaging about 40mpg overall last year with straight gas. It
has dropped to about 38mpg since the switch to 10% ethanol. Actually,
it dropped lower than that at the switchover time last January (to
36mpg, about 10% drop), but has improved. I suspect the colder
weather, snow tires vs. regular tires, etc. played a factor. I
calculate my mpg the old fashion way, miles on the trip odo divided by
gallons to fill the tank, and it stays pretty consistent over time.

> I might have some money for a replacement car, thinking along the
>lines of a Honda Civic HX, if I can find one. That gets 40 + on the
>highway. With that kind of mileage I can drive like it's 2007 all over
>again!

Why did they quit making models like the HX? Nowadays, they act like
it's a big deal when a compact 4-banger gets 30mpg.

I bought my first brand-new car in 1980, a Datsun (now Nissan) 200SX.
It had a 2.0L 4-cylinder, 5-speed manual transmission. It was
supposed to be a sporty little brother to the 280ZX. I used to
average 35mpg commuting with it, and once got 38mpg over a couple
tanks on a longer trip down the freeway (in July with the A/C going).
OK, it had electronic ignition, fuel injection, etc, but it was almost
(now) 30-year-old technology! Why can't the manufacturers at least
match that today?

> I don't get this whole ethanol bit, beyond the big Agra boost.
>Methanol makes more sense if we have to have some such stuff as it
>doesn't boost food costs. Even Bio Diesel makes more sense.

Ethanol in fuel, at least as it is implemented today, makes no sense
for the driving public.

Dennis (evil)
--
My output is down, my income is up, I take a short position on the long bond and
my revenue stream has its own cash flow. -George Carlin

== 2 of 2 ==
Date: Sun, Jul 13 2008 10:24 am
From: George

Dennis wrote:

>
>> I might have some money for a replacement car, thinking along the
>> lines of a Honda Civic HX, if I can find one. That gets 40 + on the
>> highway. With that kind of mileage I can drive like it's 2007 all over
>> again!
>
> Why did they quit making models like the HX? Nowadays, they act like
> it's a big deal when a compact 4-banger gets 30mpg.
>
> I bought my first brand-new car in 1980, a Datsun (now Nissan) 200SX.
> It had a 2.0L 4-cylinder, 5-speed manual transmission. It was
> supposed to be a sporty little brother to the 280ZX. I used to
> average 35mpg commuting with it, and once got 38mpg over a couple
> tanks on a longer trip down the freeway (in July with the A/C going).
> OK, it had electronic ignition, fuel injection, etc, but it was almost
> (now) 30-year-old technology! Why can't the manufacturers at least
> match that today?

They can. Unfortunately the US manufacturers decided fluffed up trucks
with 18 cup holders, 600 HP engines and 195,000lb towing capacity were
what the average US driver needed to transport themselves and a large
coffee.

I had a Ford Fiesta that they imported for only a few years and it got
similar mileage to what you described with the Datsun. They still make
and sell the Fiesta in Europe and Asia. The new version gets 34 mpg
city/ 43 highway and 38.9 combined. The turbodiesel version gets 64 mpg
combined.

If Ford is still in business they won't even be able to offer the Fiesta
gas version in the US until at least October, 2009 because of all of the
reliance they put on selling fluffed up trucks here.
>
>
>> I don't get this whole ethanol bit, beyond the big Agra boost.
>> Methanol makes more sense if we have to have some such stuff as it
>> doesn't boost food costs. Even Bio Diesel makes more sense.
>
> Ethanol in fuel, at least as it is implemented today, makes no sense
> for the driving public.

Heavily subsidizing grinding up food to make ethanol to keep the SUVs
going will definitely go into the history books as one of the dumbest
ideas the politicians ever came up with.

>
>
> Dennis (evil)

==============================================================================
TOPIC: Any Good Methods for Filtering and Reusing Cooking Oil ?
http://groups.google.com/group/misc.consumers.frugal-living/browse_thread/thread/d1dc6a245c3380b7?hl=en
==============================================================================

== 1 of 1 ==
Date: Sun, Jul 13 2008 10:15 am
From: "W. Stief"

Jeffy3 wrote:
> On Jul 11, 4:33 pm, "W. Stief" <n...@sbcglobal.net> wrote:
>> Jeffy3 wrote:
>>> I'm new to occasional deep-frying and everyone recommends cheese
>>> cloth or coffee filters, and I've tried to coffee filter method
>>> with a funnel but the process is so slow and the funnel only holds
>>> so much so I have to keep coming back every ten minutes to pour
>>> some more oil in. Does anybody have any good ideas ?
>>
>> How about a piece of metal window screen folded like a funnel or
>> basket?
>
> I guess what I'm asking is for methods that can handle a lot of oil at
> once without having to stand there and and keep pouring little bits at
> a time.

OK,
use a stainless screen colander and a stainless bucket = $$$.
as for frugal, wash and dry the window screen, it's aluminum same as
your pots and pans.
sheesh, I gotta lead you around by the nose.

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TOPIC: Sunscreen: Spray or lotion? What you like?
http://groups.google.com/group/misc.consumers.frugal-living/browse_thread/thread/5e1641116c3d438a?hl=en
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== 1 of 1 ==
Date: Sun, Jul 13 2008 11:27 am
From: me@privacy.net

Curious if anyone here has started using spray on
sunscreens and if you like it better than lotions?

Also, what brands you like best and why?

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Sunday, July 13, 2008

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