http://groups.google.com/group/misc.consumers.frugal-living?hl=en
misc.consumers.frugal-living@googlegroups.com
Today's topics:
* Rice cooker which switches to OFF - 5 messages, 2 authors
http://groups.google.com/group/misc.consumers.frugal-living/t/0e8d6a586e358bd3?hl=en
* clean with magazine sheets but not newspaper? - 1 messages, 1 author
http://groups.google.com/group/misc.consumers.frugal-living/t/605f8bf78d50bdbb?hl=en
* Can anyone recommend a bread machine that makes good whole wheat? - 1
messages, 1 author
http://groups.google.com/group/misc.consumers.frugal-living/t/b6f96ebf5dbb9332?hl=en
* Use a PC monitor with a Blue Ray player? - 2 messages, 1 author
http://groups.google.com/group/misc.consumers.frugal-living/t/b10e2e7d52880350?hl=en
* The Nation of Aztlan calls for the removal of whites from North America - 1
messages, 1 author
http://groups.google.com/group/misc.consumers.frugal-living/t/1d157a202de4cc43?hl=en
* Facebook hacker - 1 messages, 1 author
http://groups.google.com/group/misc.consumers.frugal-living/t/178da35874905dfb?hl=en
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TOPIC: Rice cooker which switches to OFF
http://groups.google.com/group/misc.consumers.frugal-living/t/0e8d6a586e358bd3?hl=en
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== 1 of 5 ==
Date: Fri, Jul 30 2010 9:10 pm
From: John Savage
"Lou" <lpogoda@hotmail.com> writes:
References:
<2336e6a9-9d6b-450a-8f59-0ff07db96190@w15g2000pro.googlegroups.com>
<3d1a9b6d-d113-42da-9007-77ff498fec0d@i28g2000yqa.googlegroups.com>
<i1nsn9$4vm$1@news.albasani.net>
> > On Jul 13, 10:22 pm, aesthete8 <art...@gmail.com> wrote:
> >> Most r.c.'s seem to switch to WARM after the rice gets cooked.
> >>
> >> I need one which shuts off.
> >>
> >> Any suggestions?
>Is there something wrong with a pot on the stovetop?
Need the gas low to cook slowly using the absorption method. This means
the flame will sometimes go out (supply pressure fluctuates).
--
John Savage (my news address is not valid for email)
== 2 of 5 ==
Date: Fri, Jul 30 2010 9:11 pm
From: John Savage
aesthete8 <artsy6@gmail.com> writes:
>On Jul 14, 7:22=A0am, Cindy Hamilton <angelicapagane...@yahoo.com> wrote:
>> On Jul 13, 10:22=A0pm,aesthete8<art...@gmail.com> wrote:
>>
>> > Most r.c.'s seem to switch to WARM after the rice gets cooked.
>>
>> > I need one which shuts off.
>>
>> > Any suggestions?
>>
>> Rice is pH-neutral and is among the more dangerous
>> foods to hold between 40 and 140 F. =A0You probably
>> won't find one that shuts off.
>>
>> Why do you want this feature?
>>
>> Cindy Hamilton
>
>For safety reasons.
>
>I just don't want to forget to pull out the rice cooker plug before I
>leave the house or go to sleep.
My cheap MAXIM "Made in China" model (a sidewalk pickup) has only COOK and
OFF. Just as well, as am always forgetting to unplug it till it comes time
to scrape out the left-overs and wash the bowl. :-(
--
John Savage (my news address is not valid for email)
== 3 of 5 ==
Date: Fri, Jul 30 2010 9:11 pm
From: John Savage
VFW <georgeswk@toast.net> writes:
>Like firewood , as it dries it is better. You just have to set it out in
>the sun and wait, I can do that.
>And of course you're going to say that I get better with age.
>Like a fine cheese.
>what else improves with time?
Strychnine. At least it has a reputation for getting stronger with age.
Incidental note from wikipedia:
Although it is best known as a poison, small doses of strychnine were once
used in medications as a stimulant, as a laxative, and as a treatment for
other stomach ailments. A 1934 drug guide for nurses described it as
"among the most valuable and widely prescribed drugs". Strychnine's
stimulant effects also led to its use historically for enhancing
performance in sports."
I wonder are Olympic athletes tested for the presence of strychnine?
--
John Savage (my news address is not valid for email)
== 4 of 5 ==
Date: Fri, Jul 30 2010 9:22 pm
From: John Savage
"Lou" <lpogoda@hotmail.com> writes:
> > On Jul 13, 10:22 pm, aesthete8 <art...@gmail.com> wrote:
> >> Most r.c.'s seem to switch to WARM after the rice gets cooked.
> >>
> >> I need one which shuts off.
> >>
> >> Any suggestions?
>Is there something wrong with a pot on the stovetop?
Need the gas low to cook slowly using the absorption method. This means
the flame will sometimes go out (supply pressure fluctuates).
--
John Savage (my news address is not valid for email)
== 5 of 5 ==
Date: Fri, Jul 30 2010 11:06 pm
From: "Rod Speed"
John Savage wrote
> Lou <lpogoda@hotmail.com> writes
>>> aesthete8 <art...@gmail.com> wrote
>>>> Most r.c.'s seem to switch to WARM after the rice gets cooked.
>>>> I need one which shuts off.
>>>> Any suggestions?
>> Is there something wrong with a pot on the stovetop?
> Need the gas low to cook slowly using the absorption method.
You dont have to use the absorption method and dont have to have a gas stove either.
> This means the flame will sometimes go out (supply pressure fluctuates).
Wrong with a properly designed gas stove.
==============================================================================
TOPIC: clean with magazine sheets but not newspaper?
http://groups.google.com/group/misc.consumers.frugal-living/t/605f8bf78d50bdbb?hl=en
==============================================================================
== 1 of 1 ==
Date: Fri, Jul 30 2010 9:10 pm
From: John Savage
"john hamilton" <bluestar95@mail.invalid> writes:
>After reading our newspapers we end up with an oily dirt on our hands, but
>not after reading the magazine supplements that come inside the newspapers
>or the television guide magazines.
Even were the printing processes identical for newspapers and the magazines,
you would still find a marked difference in the extent their pages soil your
fingers during handling. Most newspapers still use an oil-based ink, the oil
being a slow-drying hydrocarbon solvent, and it takes days to evaporate.
For the articles in newspapers to be current, they are usually printed on the
morning that you read them, meaning their ink has not had a chance to dry.
The supplements, on the other hand, are printed days ahead and the solvent
in their ink has had plenty of time to dry (almost).
Historically, inks have contained traces of toxic substances, especially the
coloured inks, and I expect that in some countries that is still the case.
But here in Australia, I have not heard anyone caution against the use of
newpapers or magazines for gardens and composting. Presumably, the industry
here is regulated to use only non-toxic inks. (The same does not apply to
dyes in inks and cosmetics imported from China.)
The search for a more environmentally-friendly printers ink has been a topic
of much discussion over the years in our local daily, where invariably the
response has been that available water-based inks still have one or more
shortcomings in comparison with the traditional oil-based product. Only
recently was it announced that an acceptable substitute has been developed.
I don't know whether it's the ink, or the fibrous paper itself, which gives
newspaper its recognised capacity to shine window panes and mirrors. Guess
I could discover for myself by tearing off a handful of unprinted sheet
borders and trying to polish a mirror with them. :-)
>Would anyone know how to explain simply how the method of printing is done
>differently between the magazines and the newspapers? Thanks for any
>advice.
I can't address that as I don't know. Maybe someone else can or already has?
Because our fingers (i.e., our skin) secrete both natural oils and also water
(perspiration), we tend to get stained by dyes which are soluble in oil (i.e.
the stuff from 'permanent' markers) and also by dyes which are soluble in
water. The best (or worst) of both worlds, as it were.
--
John Savage (my news address is not valid for email)
==============================================================================
TOPIC: Can anyone recommend a bread machine that makes good whole wheat?
http://groups.google.com/group/misc.consumers.frugal-living/t/b6f96ebf5dbb9332?hl=en
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== 1 of 1 ==
Date: Fri, Jul 30 2010 9:13 pm
From: John Savage
freeisbest <demeter547opine@yahoo.com> writes:
>Good bread is ridiculously expensive here in central NC.$5 and $6
>a loaf and I'm not going to pay that. Does anyone know if there's a
>reasonably-priced machine that makes *good* 12-grain or whole wheat
>bread from start to finish?
I know precisely what you mean. I believe it's not the machine that you
need to change, it's your recipe and method. In short, the best way to
improve the bread-maker cycle is to 24 hours before you intend baking,
mix together in a plastic bowl about half your flour, just half tspn of
yeast, and sufficient water to produce a stiff dough consistency. (Just
use a spoon to mix, no need to work it with your hands.) Let it stand
covered on a bench for up to 36 hours, observing that it bubbles and
becomes spongy. Then add this to your breadmaker along with the rest of
the flour and yeast, other ingredients, a measure of sugar, and water.
You have to decide whether you will go with a commercial grain bread mix
using proper baker's flour, or compromise with the economy route using
ordinary kitchen cake-making flour supplemented with added gluten or
bread improver. The difference in cost works out to be a factor of 2 to
3 for me, but YMMV if you can find a bulk supplier of bread-making flour.
In any case, the group to follow is alt.bread.recipes
>I really hope someone has information or suggestions for a small-
>town gardener who would like tomato sandwiches make with our own our
>tomatoes and homemade bread.
Homebaked bread, homegrown tomato, sharp cheese, salt & pepper = Heaven!
My directions above omit one key step: *lots* of experimentation!!
I suggest that you temper your ambition at first by using 1/3 white
flour until you have prefected the loaf, then gradually go over to
trying all whole wheat if that's desired. I doubt that most commercial
loaves would be 100% whole grain, would they? The cracked grains in
grain bread will benefit from the 24 hour ferment, by being softened.
HTH
--
John Savage (my news address is not valid for email)
==============================================================================
TOPIC: Use a PC monitor with a Blue Ray player?
http://groups.google.com/group/misc.consumers.frugal-living/t/b10e2e7d52880350?hl=en
==============================================================================
== 1 of 2 ==
Date: Fri, Jul 30 2010 11:09 pm
From: Gordon
"Rod Speed" <rod.speed.aaa@gmail.com> wrote in
news:8bfn29F3b6U2@mid.individual.net:
>>>> It doesn't make any difference that there is digital information
>>>> modulated onto the carrier.====> RF is still RF.<==== It behaves
>>>> the same regardless of what type of information it is carying.
>
>>> Wrong with weak signal levels.
>
>> Bull! RF is still RF.
>
> You just said the exact opposite, fool.
Itiot!
I did not. Re-read the 2nd line. I added emphisis so you can find it.
== 2 of 2 ==
Date: Fri, Jul 30 2010 11:11 pm
From: Gordon
"Rod Speed" <rod.speed.aaa@gmail.com> wrote in news:8bfn29F3b6U2
@mid.individual.net:
> You were the only one rabbitting on about RF propagation.
Because RF propagation determinies if you can get
a signal or not. And how good that signal will be.
The OP said that he could not get TV reception.
==============================================================================
TOPIC: The Nation of Aztlan calls for the removal of whites from North America
http://groups.google.com/group/misc.consumers.frugal-living/t/1d157a202de4cc43?hl=en
==============================================================================
== 1 of 1 ==
Date: Sat, Jul 31 2010 12:03 am
From: Gunner Asch
On Fri, 30 Jul 2010 18:32:33 -0700 (PDT), Curt <obadiahlynch@gmail.com>
wrote:
>>
>> When Mills penned that...the Right Wing were considered "liberals"
>
>Oh my heavens, no no no. You've been listening to the wrong radio
>shows. Try reading a book or something -- you're just all goofered up.
>What composes the current right wing is in no way anything like what
>classical liberalism is all about. You've just been fibbed to, is all.
>Probably not your fault -- you don't sound very discerning.
The opinion of a far leftwing extremist fringe kook in utter denial is
noted with amused contempt.
Gunner
"A conservative who doesn't believe? in God simply doesn't pray;
a godless liberal wants no one to pray. A conservative who doesn't
like guns doesn't buy one; a liberal gun-hater wants to disarm us all.
A gay conservative has sex his own way; a gay liberal requires us all
to watch and accept his perversion and have it taught to children.
A conservative who is offended by a radio show changes the station;
an offended liberal wants it banned, prosecuted and persecuted."
Bobby XD9
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TOPIC: Facebook hacker
http://groups.google.com/group/misc.consumers.frugal-living/t/178da35874905dfb?hl=en
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== 1 of 1 ==
Date: Sat, Jul 31 2010 12:06 am
From: The Real Bev
On 07/30/10 21:09, John Savage wrote:
> noel888<harri85274@aol.com> writes:
>>I was duped into joining Facebook by a hacker. It looked completely
>>ligit. Now after losing $100 , the hacker's facebook site is gone. So
>>that confirms to me that i have been hacked. I would like to remove my
>>info and everything from Facebook, but there is no contact on how to
>>do this on their site. Does anyone here know how i can get out if?
>>Thanks
>
> How does one "lose" $100 by joining Facebook? Did you pay $100 to join?
> It's free, so I'm mystified how someone can lose money just by joining.
Send me $100 and I will tell you :-)
--
Cheers, Bev
===============================================
"If God had wanted us to use the metric system,
Jesus would have had 10 apostles."
- Jesse Helms
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