In Cornwall the Tin/Lead Miners would use the crust on their pasties as a disposable handle for their lunch as washing facilites are quite limited down the mines. Sometimes they would also have a savoury and sweet end in them too.
Just puling your leg, I did say PA didn't I? I have friends from Philly and have seen several videos from the more popular places, "Keep it simple Cheese Whiz, steak, onions, and more Cheese Whiz". Wizz is a joke from an old midwestern creature feature host who referred to it as cheese fizz.
OK I accept it could be your attempt at humor and not alzheimer's.
So maybe you can tell me the difference between cheese whiz and spray paint?
So maybe you can tell me the difference between cheese whiz and spray paint?
This is explains QA issues they had if they could only adjust processes to one of 4 temperatures with nothing in between. Or are you talking pre WW1? According to a quick search there are usually 9 or 10 colour temperatures for ferrous metals from around 550C to 1500C.
Spray paint has a limited shelf life?
Cheez Whiz reminds me of the many permutations of American Cheese .
Some so good and some so yuky .
Strangely ( or not ? ) , the best I ever had was the bricks they used to give
out at the welfare food banks .
Some so good and some so yuky .
Strangely ( or not ? ) , the best I ever had was the bricks they used to give
out at the welfare food banks .
Bill,
There is; dull red, red, bright red, red orange, orange.... Some alloys intended to be tempered have directions with both temperature and color recommendations. When I started with hot steel infrared scanners were not exactly common.
So yes there are many shades. But I strongly recommend you do not pick up a white hot piece!
There is; dull red, red, bright red, red orange, orange.... Some alloys intended to be tempered have directions with both temperature and color recommendations. When I started with hot steel infrared scanners were not exactly common.
So yes there are many shades. But I strongly recommend you do not pick up a white hot piece!
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So for a small portion (2/6) of grand-daughters' St. Valentine's Day, I am making the "Beattys Chocolate Cake" recipe via Ina Garten. This one uses buttermilk.
Ed, do you always have to throw in an insult? On the second point the fake liquid cheese matter seems to becoming popular in Asian street food. Reminds me of the Sherwin Williams adds. The Ghoul knew that Cheese Fizz would cover the earth one day.
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One of my fave shows on Prime is BBC Gardener's World -- has anyone of our UK brethren tasted the "damson"? -- a type of plum which is unique to the UK.
So you think you have a bye on the forum rules? I don't mind I have a thick lizard skin, I might even be one of those shape shifting aliens.
Damson are really good, also work well in a crumble. My Father has a couple of Damson trees, as well as a greengage. Do you get those too?
Growing up the Damson in the garden was not only the best climbing tree but the Jam was amazing. I used to make Jam from windfall from a tree round the corner but a couple of years ago they redeveloped the area and cut the tree down.
They must have thought I was mad in the village using a dustpan and brush to collect damsons from the pavement.
Currently I have a cherry plum which also makes great jam about one year in 6 when there is enough crop for the birds to give me a look in.
They must have thought I was mad in the village using a dustpan and brush to collect damsons from the pavement.
Currently I have a cherry plum which also makes great jam about one year in 6 when there is enough crop for the birds to give me a look in.
We have Mirabelle plums growing wild at the back of us, you have to be quick to harvest them.
Wine from last years wild plums is currently maturing🙂
Wine from last years wild plums is currently maturing🙂
Cheeze Whiz comes in a jar, it's Easy Cheese that comes in a spray can.
Apparently Cheeze Whiz began as a packaged, premade version of Welsh Rarebit.
Checking the wiki page for cheez whiz I found this lovely quote when talking about changes to the formulation over the years
It's versatile, mostly served with poultry. I am hoping to make a batch later today and will have pics but off to family matters today. This is our February long weekend day in Canada.
Canola, sunflower, corn, olive or any mild cooking oil. Sesame is far too strong.
Heated in the microwave until you see the oil moving around and the glass container needs hot mitts to pick up. Not too hot though. It is heated just to help release the flavours, not to cook the mix. If I remember, I will do some ingredient measuring as I go along. I've never written it down.
It is if you leave it there too long. Who hasn't made that mistake at least once?
Let he who hasn't sinned...
Well you know.