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Subdeacon Joe

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Posts posted by Subdeacon Joe

  1. 2 hours ago, Marshal Mo Hare, SASS #45984 said:

    “Heat large soup pot”

     

    Come on now you know you will need the bigger one.

     

    But if I start with my LARGEST soup pot I'll STILL need a larger one, but I won't have it!

    • Like 1
  2. 4 hours ago, Alpo said:

    Why? It doesn't burn up. We lit the coals and we cooked the steaks, and we'd let the coals die out and they turned into powder. And the vermiculite was there the next time we wanted to cook. And it now had a layer of ash on top of it.

     

     

    You don't clean out the ash and grease?

  3. I've never heard of putting vermiculite in the bottom of a grill before. You'll be replacing it every time you use the grill. 

     

    Back when I was in junior college we used it in the pottery,  glassblowing,  and metal sculpture classes.

  4. We got LOTS of vegetables from the Food Bank this morning, as well as another 2 pound block of a Velveeta-type cheese (which gave us something like 10 pounds of it).  What to do?

     

    Moroccan Inspired Sweet Potato Cauliflower Soup (optional cheese)

    1 Medium Onion, chopped

    4 Large Carrots, diced

    1 ½ bunches of Celery, chopped

    2 pounds Sweet Potatoes (some orange, some white), diced

    1 Medium Cauliflower, cored and chopped

    4 or 5 Cloves of Garlic, minced

    2 TBS each Butter and Oil

    ¼ tsp Black Pepper, ground

    1/3 cup Chicken or Vegetable soup base

    ¼ tsp Aleppo Pepper flakes

    1 TBS Savory Spice Shop Mt. Baker Chai Seasoning  *

    Water to Cover

    (optional, about ½ pound of Velveeta or American Cheese, grated)

     

    Prepare all your vegetables.  Heat large soup pot over medium heat, melt butter and oil, add onions, sauté until translucent, add carrots and celery, sauté a few minutes.  Add remaining vegetables and cook a few minutes to sweat them.  Add soup base, pepper, and Aleppo Pepper, stir.  Add water.  Bring to boil, reduce to simmer.   Let simmer until all vegetables are soft.  Blend to desired consistency with an immersion blender.  Adjust seasonings to taste. If desired, add grated cheese and stir until melted.  Serve hot or cold.  Play with seasonings to suit your own tastes. 

     

    *From the website: Saigon and Indonesian cinnamon, ginger, cardamom, black pepper, star anise, allspice, bay leaves

    • Like 1
  5.  

    https://www.historicalfirearms.info/post/52008733740/riot-control-this-unusual-photograph-shows-us

     

    Riot Control This unusual photograph shows US troops demonstrating a company strength hollow square formation to be used to combat unrest in urban areas. The infantry square had long been a defensive formation for infantry under attack from cavalry,...

     

    Quote

    The men in the photograph are members of the 11th Coastal Artillery Corps, they’ve deployed in a New York Street to meet an attacking force, on one side of the square they have arrayed 4 Lewis Gun teams while the rest of the square remains 2 ranks deep.  These machine gun teams would be able to concentrate their fire on any attackers being funneled towards them by the narrow street.   Supported by rifle fire the machine gunners would be able to quickly fall back into the square if the rioters/enemy got too close.

    Note the second rank of the square’s flanks, they’re facing inwards covering the windows of the tenements either side of the square.  Here their overlapping fire would be able to engage any enfilading fire from the buildings windows if the troops were ambushed.  Inside the square officers and NCOs direct fire and regulate the square’s movement as while the square is a defensive formation it is one which can be maneuvered especially if the troops forming it are disciplined.    

     

    The above taken from an article about the Infantry Square.

    • Thanks 1
  6. SWMBO asked, "Do you ever wonder why something so big is called 'grapefruit'?"  Which sent me to the computer to Google, "Why is grapefruit called grapefruit?"  The basic answer is, "No one really knows, but here are a couple of theories."  Someone said it tastes like unripe grapes,  someone else said that it was because it grew in clusters like grapes, or, oddly that it tasted like grapes (I'm assuming ripe grapes here, which makes no sense), or that it tastes like something common in the Caribbean called a "sea grape" which grows in clusters and is sour and bitter. 

    Atlasobscura has an informative and humorous article about it's history, name, etc.   A few choice bits from it:


     

    Quote

    That food was grapefruit, a seemingly ordinary fruit that is, in truth, anything but ordinary. Right from the moment of its discovery, the grapefruit has been a true oddball. Its journey started in a place where it didn’t belong, and ended up in a lab in a place where it doesn’t grow. Hell, even the name doesn’t make any sense.

     

    Quote

    This is largely guesswork, almost all of it, because citrus is a delightfully chaotic category of fruit. It hybridizes so easily that there are undoubtedly thousands, maybe more, separate varieties of citrus in the wild and in cultivation. Some of these, like the grapefruit, clementine, or Meyer lemon, catch on and become popular. But trying to figure out exactly where they came from, especially if they weren’t created recently in a fruit-breeding lab, is incredibly difficult.

     

     

    Quote

    By the time of the Civil War, Florida’s population was the lowest of any Southern state, and even that was clustered in its northern reaches. It was the citrus groves down there that enticed anyone to even bother with the broiling, humid, swampy, hurricane-ridden, malarial region. 

     

     

    Quote

    Grapefruit has a high volume of compounds called furanocoumarins, which are designed to protect the fruit from fungal infections. When you ingest grapefruit, those furanocoumarins take your cytochrome P450 enzymes offline. There’s no coming back. Grapefruit is powerful, and those cytochromes are donezo. So the body, when it encounters grapefruit, basically sighs, throws up its hands, and starts producing entirely new sets of cytochrome P450s. This can take over 12 hours.

    This rather suddenly takes away one of the body’s main defense mechanisms. If you have a drug with 10 percent bioavailability, for example, the drugmakers, assuming you have intact cytochrome P450s, will prescribe you 10 times the amount of the drug you actually need, because so little will actually make it to your bloodstream. But in the presence of grapefruit, without those cytochrome P450s, you’re not getting 10 percent of that drug. You’re getting 100 percent. You’re overdosing.

     

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