Topic: NOTHING TO SAY (Read 31301 times)

Ron Pulliam · « **Reply #120 on:** February 08, 2005, 01:27:58 PM »

And who among us, who have seen the brilliant biopic of Jane Froman called "With A Song in My Heart", can forget the glorious sounds of Froman's voice singing...

"...when I dream about the moonlight on the Wabash..."

...to a teary-eyed Tom Ewell?

Ron Pulliam · « **Reply #121 on:** February 08, 2005, 01:28:54 PM »

[move=left,scroll,6,transparent,100%][size=8]FIVE PAGES -- COUNT 'EM -- FIVE[/size][/move]

Rodzinski · « **Reply #122 on:** February 08, 2005, 01:29:04 PM »

That's the spirit, Ron Pulliam. Once a Hoosier always a Hoosier.

Matt H. · « **Reply #123 on:** February 08, 2005, 01:29:55 PM »

I know my college roommate would agree with you, DR Ron, about that Froman biopic. WITH A SONG IN MY HEART was his favorite movie, and he was in touch with Jane's widower for years because he was such a fan of Jane's.

Ron Pulliam · « **Reply #124 on:** February 08, 2005, 01:31:56 PM »

Quote from: Rodzinski on February 08, 2005, 01:29:04 PM

That's the spirit, Ron Pulliam. Once a Hoosier always a Hoosier.

Semper "I"!

William F. Orr · « **Reply #125 on:** February 08, 2005, 01:45:35 PM »

Quote from: Ron Pulliam on February 08, 2005, 01:27:58 PM

And who among us, who have seen the brilliant biopic of Jane Froman called "With A Song in My Heart", can forget the glorious sounds of Froman's voice singing...

"...when I dream about the moonlight on the Wabash..."

...to a teary-eyed Tom Ewell?

Anyone else remember Dizzy Dean singing this when he was commentator on baseball games in the '50s?

The Wabash Cannonball
Hobo Ballad
Written By: Unknown
Copyright Unknown

From the great Atlantic Ocean
To the wide Pacific shore
From sunny California
To ice-bound Labrador
She's mighty tall and handsome,
She's loved by one and all
She's the hobo's 'commodation,
The Wabash Cannonball

Listen to the jingle,
The rumble and the roar
As she glides along the woodlands,
Through hills and by the shore
Hear the mighty rush of the engine,
Hear those lonesome hobos squall
While trav'ling through the jungle
On the Wabash Cannonball

Our eastern states are dandy,
So the people always say
From New York to St. Louis
And Chicago by the way
Through the hills of Minnesota
Where the rippling waters fall
No chances can be taken
On the Wabash Cannonball

Listen to the jingle,
The rumble and the roar
As she glides along the woodlands,
Through hills and by the shore
Hear the mighty rush of the engine,
Hear those lonesome hobos squall
While trav'ling through the jungle
On the Wabash Cannonball

Now here's to Daddy Claxton,
May his name forever stand
He'll always be remembered
In the courts throughout the land
His earthly race is over
And the curtain round him falls
Carryin' him home to victory
On the Wabash Cannonball.

William F. Orr · « **Reply #126 on:** February 08, 2005, 01:46:37 PM »

And with that, I'm jumping on my Wabash Jeep Cherokee and heading home.

ciao, all of y'all

Ron Pulliam · « **Reply #127 on:** February 08, 2005, 01:48:34 PM »

DR MattH: London is London, there' s simply no two ways about it! It's one of the most g-l-o-r-i-o-u-s experiences ever. It's where Eros stands in Piccadilly Circus and Nelson stands in Trafalgar square.

But consider touring the countryside, too...stay in a thatched cottage, eat in rustic pubs, spend the night in a haunted castle, visit Hadrian's wall, and pay homage to Stonehenge.

That's your first visit...and there's ever so much more to do...

And then there's Florence and Rome and Venice and Capri and Sorrento and, yes, Naples...

And if you want a historical wallop of overwhelming impact, visit Athens and Corinth and Sparta...

George · « **Reply #128 on:** February 08, 2005, 01:55:37 PM »

Quote from: Sandra on February 08, 2005, 01:13:57 PM

I ate a very yummy sandwich. However, the deli was out of alfalfa sprouts yet again, so I had to do without the sprouts.

And this is a bad thing?? Sprouts =

Jennifer · « **Reply #129 on:** February 08, 2005, 01:58:13 PM »

Quote from: Stuart on February 08, 2005, 01:19:44 PM

I don't watch the BACHELORETTE, but apparently one of the other final three is from Brockport, NY, where I am sitting right now, in my office.

Gerry I believe is from Rochester NY (which I will assume is where you are).

This guy is totally stunning. But for some reason he does not seem as genuine (as the others).

Jennifer · « **Reply #130 on:** February 08, 2005, 02:01:25 PM »

Question for the chefs here.

What is the best way to whip egg whites so that i get them to have those peaks all recipes seem to ask for.

Stuart · « **Reply #131 on:** February 08, 2005, 02:04:55 PM »

Quote from: Jennifer on February 08, 2005, 01:58:13 PM

Gerry I believe is from Rochester NY (which I will assume is where you are).

This guy is totally stunning. But for some reason he does not seem as genuine (as the others).

I think dat's de one. (Yes, Brockport is a lovely little hamlet to the west of Rochester.)

Sandra · « **Reply #132 on:** February 08, 2005, 02:13:48 PM »

Quote from: George on February 08, 2005, 01:55:37 PM

And this is a bad thing?? Sprouts =

No, no. Sprouts =

Hey, I think that just might have been Rhetoric.

And speaking of Rhetoric, I'm here in my Rhetoric classroom, and I just remembered what I forgot to do: the Rhetoric homework. Oops.

Ron Pulliam · « **Reply #133 on:** February 08, 2005, 02:37:05 PM »

Sprouts!

Sprouts!

Sprouts!

Tra-la, tra-la, tra-la!

I love all sprouts -- alfalfa, brussels, etc., etc., etc.

They're like mini-gardens exploding in your mouth!

Ron Pulliam · « **Reply #134 on:** February 08, 2005, 02:38:38 PM »

But too many brussels sprouts CAN lead to flatulence....

And BRO-ther! The aroma being expelled is a lot stronger than the aroma when they're cooking!

JoseSPiano · « **Reply #135 on:** February 08, 2005, 02:41:32 PM »

Good Afternoon!

After I logged off earlier, I ended up putting on my workout gear and heading downstairs and pushing play on the DVD player. And I ended up pushing myself rather heartily too! This is "Stage 3" in this series I'm using, and, WOW, what a jump from Stage 2!!! I made it through the hour, and only paused (myself, not the DVD) a few times to catch my breath. Now that I know what to expect, tomorrow shouldn't be such a "surprise". I hope.

And I also seemed to finally work out this "stitch" I've had in my side for the past few days. It's been very intermittent. My research earlier "tells" me I could possibly have appendicitis or gallstones. Hmm... However, I did work most of "it" out during the course of my workout, so I'm hoping it's just some sort of muscle thingy. -And "it" started when I started this workout regimen two weeks ago. I'll keep on eye on things over the next few days. And since I'm feeling rather well, otherwise - no fatigue, no fever...

However, seriously, if any DRs have had any personal experience with either condition, feel free to share your opinions - just PM me if you'd like. I'm just trying not to let my mind get carried away which it/I has/have a tendency to do.

Sunshine!

JoseSPiano · « **Reply #136 on:** February 08, 2005, 02:42:26 PM »

My, my, my - that was three "my's" - that was a weird post...

JoseSPiano · « **Reply #137 on:** February 08, 2005, 02:50:52 PM »

Quote from: Jennifer on February 08, 2005, 02:01:25 PM

Question for the chefs here.

What is the best way to whip egg whites so that i get them to have those peaks all recipes seem to ask for.

Clean bowl. Do not use plastic nor aluminum.
Clean (wire) whisk - preferable a balloon whisk, but a standard one will do.
Clean hands.

Any trace or dirt or oil or egg yolk can prevent the egg whites from whipping up properly.

If you're doing them by hand, start off slowly - just enough to break up the egg whites until their slightly foamy. Then just blend away - and build up your arm muscles in the meantime.

If you have an electric mixer - stand or handheld - do the same thing. Start off slowly to get them frothy, then turn up the speed to High(est) and you should have fluffy egg whites in no time. Watch carefully since it is very easy to over-whip them (they begin to look dry and curdled).

There are soft peaks - when you lift the beaters or whisk up, the top of the "peak" droops a little. And there are stiff peaks - the peaks stay up.

Depending what you will be using them for, you can add a dash of salt or cream of tartar at the beginning to help them set up.

And if you have one, a copper bowl helps speed up the process when doing them by hand. Just don't leave them in the copper bowl to long after they're whipped, or they may start to discolor.

OH! And the ultimate test for properly whipped egg whites... Turn the bowl upside down over you head... And pray!

JoseSPiano · « **Reply #138 on:** February 08, 2005, 02:51:55 PM »

Oh, and there is demonstration video over at foodtv.com if you have a high-speed connection. Or even a not-so-high-speed connection.

Bon appetit!

Jrand74 · « **Reply #139 on:** February 08, 2005, 02:52:45 PM »

Well DRJENNIFER - my expert tells me that the egg whites should be room temperature, that the bowl MUST be completely clean and dry (copper is best) - add a pinch of salt and about a 1/4 of the way through the process add two drops of lemon juice.

JoseSPiano · « **Reply #140 on:** February 08, 2005, 02:53:09 PM »

OK - Time for me to head in for the show. We're having a Chinese New Year celebration/party after the show too. Oh! And it's Fat Tuesday too!

Bon Appetit!
Laissez les bon temps rouler!

Laters...

JoseSPiano · « **Reply #141 on:** February 08, 2005, 02:55:52 PM »

Quote from: JRand54 on February 08, 2005, 02:52:45 PM

Well DRJENNIFER - my expert tells me that the egg whites should be room temperature, that the bowl MUST be completely clean and dry (copper is best) - add a pinch of salt and about a 1/4 of the way through the process add two drops of lemon juice.

That too!

If you're eggs are fridge cold, just pour some very warm water over them, and let them sit for a few minutes. Be sure to dry them off before you crack them.

Room temperature egg whites beat up faster and fluffier than cold ones.

And lemon juice does work too. It's an acid thingy. Refer to Corriher's "Cookwise" or Alton Brown on the Food Network. Or Robert Wohle.... Etc., etc., etc...

JoseSPiano · « **Reply #142 on:** February 08, 2005, 02:56:15 PM »

OK! OK!

I'm going...

Ciao for niao!

Ron Pulliam · « **Reply #143 on:** February 08, 2005, 03:00:57 PM »

Often, for getting egg whites started, some folks add Cream of Tartar.

If you're hoping to create "meringue," you'll need to add sugar while you're beating the egg whites. If you're beating three whites, you'll probably need one-half cup of sugar. Sugar makes the substance stiffer and gives it more volume.

Depending on the stiffness you desire for the meringue, you may wish to add more sugar.

Just don't use too much, or the meringue will just be a hardened sugar cap on top of your pie, and it will be more like a dried scab on a healing wound.

Jrand74 · « **Reply #144 on:** February 08, 2005, 03:11:23 PM »

What DR's Ron and Jose said.......

bk · « **Reply #145 on:** February 08, 2005, 03:18:41 PM »

I'm back from luncheon with our very own Tammy Minoff. We managed to get into Casa Vega without a wait. I had a beef taco, a cheese enchilada and a salad (all a la carte) and Tammy had a Chicken Fajita salad. It was all quite yummilicious.

Jane · « **Reply #146 on:** February 08, 2005, 03:19:09 PM »

Sandra, thank goodness you live in a warm climate. I would not want to use my lap top outside right now.

What is the name of the nature park near you?

Jane · « **Reply #147 on:** February 08, 2005, 03:22:02 PM »

Quote from: William F. Orr on February 08, 2005, 05:02:46 AM

Flip Mark:

Here we have, left to right

Flip Mark
Angela Cartwright
Our very own Susan Gordon
Charlie Herbert
Jay North

Will you please email me the photo?

bk · « **Reply #148 on:** February 08, 2005, 03:22:28 PM »

I'm quite logey now.

FLATULENT!

It's a hazy, sunny day here in the City of Studio.

Jed · « **Reply #149 on:** February 08, 2005, 03:44:02 PM »

Quote from: bk on February 08, 2005, 01:13:10 AM

Oh, and I see Jed, too. But apparently he just likes to log on and stare at his toenails.

Yes, yes I do.

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Author Topic: NOTHING TO SAY (Read 31301 times)