Yahoo Answers Answers Part 78

April 16th, 2021 |

Author: admin

this is funny please read it!?

Ah, very funny… But HOTTY! you forgot the rest of the story!

The man shows the coach his Ghost! The Man says ‘I’ve got Spirit, Yes, I DO! I’ve got Spirit, How ‘Bout YOU?” The coach looks startled, then with a wry smile, he pulls out a bottle of rum and opens it in front of the Ghost. The Ghost snags the bottle and before he flies away, He smacks both of them so hard on the head that they are both knocked unconscious!

The moral of this story; If you mix your spirits, you’ll wake up in the morning with one hell of a headache!

Har, har, har,

James

Is my honey safe to eat?

Favorite Answer:

Good Morning Wild Eep!

Your honey would take an act of chemical warfare to make it spoil. What has happened is that as your honey has aged, it is starting to form crystals on the side of the container you have it in. It’s partially due to some evaporation, and partly because it is just the dynamic of what honey is used for in the wild. ( A construction material and a food storage system ).

If those crystals bother you, there are two easy ways to get rid of them:

1). Put your honey in a microwave oven and microwave for 10-30 seconds. Remove and scrape down the upper sides and the honey will redissolve into the liquid honey in your container.

2). Warm your honey in a pan of water for about 10-15 minutes. Stir it the same way.

You may also notice that during very humid weather, that your honey has become cloudy. No worries, as soon as the weather clears, the honey will no longer be cloudy.

Honey is the only food made for us by insects and as late as World War 1, it was still being used as an antiseptic. If it’s good enough for Doctors to trust, it’s good enough for you and I!

Since you still might not believe me, I’ve given you a site below.

Good Eating!

James

has anyone else tried the greek yogurt that comes w/ the side pouch of either honey or fruit dip?

Good Morning,

If you were to seed an English (sometimes called a Hothouse or Seedless Cucumber – it’s in the produce section, wrapped in plastic) by slicing the cucumber down the middle and using a small spoon take out the visible seeds, chop the cucumber fine and mix well with the yogurt, you will have a Greek delicacy named Tzasziki sauce, (In Greek restaurants, it comes as a garnish for Gyros sandwiches) it tastes great with lamb, or even makes a great dip for crackers or veggies. If you were to take the same yogurt and grate fresh horseradish into it, spread it on a toasted french baguette and serve it with some grilled, thinly sliced steak, you will have the finest steak sandwich you have ever tasted.

If you can’t find your Greek yogurt, you can come close with American style yogurt. Take a pint of non flavored plain yogurt. Use either cheese cloth or a damp coffee filter, inside a strainer. Mix a little salt, pepper and lemon zest and the juices of 1/2 a lemon into the yogurt. Dump the yogurt into the damp coffee filter or cheese cloth that is lining the strainer. Place over a bowl and refrigerate. A day or two later, dump out the whey that has gathered in the bottom of the bowl and stir. You will have a nice thick yogurt that will taste fairly similar to your Greek yogurt.

Good eating,

James

can anyone help me wit a recipe on cooking mushroom and note it should be a vegitarian dish plzzzzzzzz?

Good Morning,

I enjoy grilled portobellos, but they have a tendency to drink up too much of the oil, and surprisingly, they taste so much like beef that if you made a choice to switch from meat, you might go off the wagon thinking that you were actually eating meat.

I have two favorites which are great for most common brown or white (button) mushrooms:

Clean your mushrooms by brushing off the tops with a damp cloth. Remove the stems and set aside. and then:

either:

1). take a saute pan over medium heat and drizzle olive oil around the pan two times. let the oil heat up a bit. If your mushroom caps are larger than a bite size, then cut them in 1/2 or in 1/4. Drop into the pan and brown them. Once they are the color that you like, add Salt and Pepper (Don’t do this before they are browned because it will delay the browning), then deglaze your pan with 1/4-1/2 cup of Marsala wine or Sherry. If you don’t do the spirits, an equal amount of veggie stock/broth will do nicely. Reduce the liquid and you have a great topper for a baked potato or a substantial side dish.

2). Dice the stems (Or food process them) and toss into saute pan with similar amount of oil and chopped garlic and diced onion or diced shallot. add a little pre-cooked or cleaned baby spinach. sauteed until spinach is wilted. Optional, add a hard grated cheese (a renetless cheese is OK too, but make sure that it is a hard grated kind) and mix in some bread crumbs. Fill your cleaned and lightly oiled mushroom caps with the garlic/shallot/spinach mixture and put into a hot oven (450-550) or under a broiler, until tops are toasty. These make an excellent appetizer, even if you are feeding meaters in your house!

Hope these easy recipes help.

Good Eating!

James

what is bar time in chicago?

Jason,

Bar time and closing time are two different. Bar time is what the bar says it is (usually 15 minutes ahead of the actual time).

Closing time will depend on if the bar is in the city or just the county. Whenever, I have been there, it is not unusual for a bar to close at 2:00am on one side of the street and you go across the street and that bar doesn’t close until 3:00am. Someone answered your question as 4:00am – I have never seen a bar that stayed open until 4:00am near Chicago. The law may have changed in the last 4 years since I was there, though.

Good Hunting!

James

Where can I get the best and cheap foods in New York, Philadelphia, and Washington?

Favorite Answer:

Good Evening Devilskitten,

Some of my favorites are those that most people don’t understand (e.g. In Philladelphia I like Jim’s Steaks on South St., Every time I’ve gone there with friends from out of town — They don’t understand the charm of the cooks yelling things like “Hey ******! I’m done with your sandwich, why the F**k am I waiting for you to get out your money….?!”

So that being said, Here are my favorites, without the attitude, mostly:

PHILLADELPHIA:

Down Home Diner

51 N. 12th St.

(Inside the Reading Terminal Market)

It get’s busy, sometime longer waits depending on day and time. Breakfast, lunch & Dinner. Menu is what you’ld expect, decent prices, no surprises! They take cash or Travelers Checks ONLY!

There is also a little Dutch Breakfast place in the Terminal, I can’t remember the name, but it’s right across from Down Home.

WASHINGTON D.C.

Pete’s Diner & Carryout

212 2nd. St. S/E

202-544-7335

Same as Down Home, just the service is much nicer, and I think the food is better. Good Prices.

Clyde’s @ Georgetown

3236 :M: Street N/W

Georgetown

202-333-9180

This is part of a regional chain, I like it because you can go as Cheap or Expensive as you like. They’ve been around for 40+ years and I’ve left you a link to their restaurants below (the menu’s on their site are not complaete, but they will give you an idea of the food.

JALEO

480 7th Street, N/M

Washington, DC

202-628-7949

I like this place because you can have as little or as much as you want. They have like 4 or 5 restaurants in the area. They serve Tapas (Appetizers) as well as full entrees. This is one of my favorite Tapas Places

Their prices at lunch are $7-$13 for Entree’s

Their prices for dinner are $12-25 for Entree’s

Tapas prices are $6-13 and I (at 6’0″ and 185#) can’t eat more than 2!

Website is below

NEW YORK CITY:

Bread Bar at La Tabla

11 Madison Ave

212-889-0667

La Tabla is world renowned. It’s expensive and it’s a place to be seen., Downstairs, however, is Bread. Bar It’s a wonderful Indian place, expecially good for Lunch. I love their Naan and their Chutney’s (Especially, the Tomatoe Chutney on Garlic Naan 🙂 !

They also have some wonderful steak and chicken dishes (Ohh their buttered chicken is a little pricey, but some of the best I’ve had in N.Y.

The website is listed below (under Tabla – Look under menu for Bread Bar)

Cleopatra’s Needle

2485 Broadway

New York, NY

212-769-6969

This place is funky and cool! Their prices are so right for a dinner house in Manhattan They have a cover, but if you spend only $10.00, you don’t pay for one ! Their prices are much less than what you would expect to pay for dinner and a show. The music is jazz. The food is Mediattaraenean. Prices are 8.95 to about $15 per entree.

Website is below.

Also, II can’t remember alot of the names, but if you ask at your hotel the easiest way to get to the Italian bakeries on Spring St., you will find some of the best baked goods (like chocolate bread 🙂 ) at very nice prices.

Also, at the foot of the brooklyn bridge (Brooklyn side) there is the best homemade ice cream shop with cones about $1.75 per scoop. Once you’ve tried their homemade ice cream, you will never go to a moo time or drowsy maggies or Baskin Robbins again! I want to say that it was called “Brooklyn Ice cream factory” and it’s located where the ferry landing is.

Good Luck, I hope that I helped! Happy trails!

James

Posted in Quotes