nana
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…notta missin’…been checkin’…but not been stayin’ on computer much since I have been feelin’ poorly for the past couple weeks. Dr changed the meds today from what I’ve been on for over 2 weeks…hope the new ones will lic’ it. Pneumonia somehow “just has to visit me” at least once a year even with having had the vaccinations and all.
Hope things are goin’ good for you and your mom.
It really doesn’t matter…if everyone has their zone set right in their personal profile, it will show the zone that they have set for their area when they are logged on and GMT otherwise.
There will always be a difference to people in different zones when they are not logged on…(If you set the admin. to “LA time” GMT – 6 that’s what would show to everyone when they are not logged on/visitor.)
As long as we all know that there is the difference until we are logged on it shouldn’t make much difference…it’s always been that way.
As for the GMT set in admin…it now is/shows the same time as in Greenwich, England:
o Greenwich Mean Time is a time scale based on the apparent motion of the “mean” sun with respect to the meridian through the Old Greenwich Observatory (zero degrees longitude). The “mean” sun is used because time based on the actual or true apparent motion of the sun doesn’t “tick” at a constant rate. The earth’s orbit is slightly eccentric and the plane of the earth’s orbit is inclined with respect to the equator (about 23-1/2 degrees) hence at different times of the year the sun appears to move faster or slower in the sky. That’s why an uncorrected sundial can be “wrong” (if it is supposed to be telling mean time) by up to 16 minutes. So if the mean (i.e. corrected) sun is directly over the meridian through Greenwich, it is exactly 12 noon GMT or 12:00 GMT (Prior to 1925, astronomers reckoned mean solar time from noon so that when the mean sun was on the meridian, it was actually 00:00 GMT. This practice arose so that astronomers wouldn’t have a change in date during a night’s observing. Some in the astronomical community still use the pre-1925 definition of GMT in the analysis of old data although it is recommended that the term Greenwich Mean Astronomical Time now be used to refer to time reckoned from noon.)
This does not change with daylight savings time so that is why we have to change our zones like we do our clocks for DST.
Hope this helps…I really don’t understand it much…just use the “cheat-sheets” to try to figure it out.
Peggy…You are in GMT-6 right now…when it is Daylight savings time you will be GMT-5
I am GMT-5 now and will be GMT-4 for daylight savings time.
That help any?
Where is the board now based out of? It is still set as if were still in Australia at GMT+10. It probably should be set for whatever time zone it is out of now. Maybe that would be less confusing…ya think?
…Right now when a member logs in…if they have set their time zone…the times will be right for where they have set it. It is only when the member is not logged on that it shows everything at GMT+10 times…where the board itself must be set.
Under profile we can change ours…the next to the last one is for time zone.
Check out the bottom part of:
http://wwp.greenwichmeantime.com/time-zone/usa/
It has the GMT’s for the US states all there.
See if this helps some.
check & see if these help:
http://wwp.greenwichmeantime.com/index.htm
&
http://wwp.greenwichmeantime.com/Thank you all.
If you know it is say 25 – 50 degrees off all the time you can just always set the oven to equal the change without doing any adjusting of anything else.
If you really want to adjust the oven … you might check out: http://www.appliance411.com/faq/temperature-calibration.shtml … or google the type that you have…but, if the temperature is way off, you might want to call the service repair-person.
Really, using oven thermometers (usually around five dollars or so) really let you know & check your oven temperatures, not just at this time, but in days…years to come.
jana1, a brand new oven can be where the temp is not even…”hot spots” in front, back, or one side or the other or that the whole oven temps can be off from the dial setting. There are adjustments screws on the bottom of most oven dials for this reason (underneath when you pull the dial off)…not a real common known fact to most homemakers. That is why one or more oven thermometers (they hang on oven rack) is a real good thing to have if you want to do a lot of baking. That way you know for sure what your oven temp(s) are. A oven that is off is a real “headache” when baking breads, cookies, pies, cakes and the like…not quite as bad with casseroles, roasts, pizzas…they can slip by without you really noticing something isn’t just right with the oven.
Another tip…with any quick bread…muffin, biscuit for example…do not over mix or over bake. Mix/stir by hand not electric mixer…you will have some lumps…but that’s ok…no lumps=tough & rubbery.
Try checking a few minutes before the “called for” baking time…It is done when a toothpick, inserted in the center, comes out with just a few moist crumbs. (You can also try the “smell ’em – check ’em” way…I guess I’m guilty of doing it that way mainly myself on most baking…but for starters you probably want to use the timer 😉 )
When done…immediately remove them from oven and place the pan on a wire cake rack to cool slightly…take from the pan and cool on a wire cake rack (if they sit in the pan they sweat and the bottoms become soggy.)
Hope this helps some.
could it be…
do you use 100% pure “cane” sugar (it’s the best for baking)…instead of just pure granulated sugar…
real butter is best for baking instead of margarine
are you using the black type of muffin pan or glass…you need to lower the oven temp about 25 degrees from what recipe calls for with them.
same with a convection oven…lower temp or shorter baking time.
have you checked to see if your oven is really at the temp you set it for…ovens can vary, so an oven thermometer is a good investment if you like baking. Also are you using/placing the rack in the middle or a little higher position on the oven.
Hope these tips help you some.
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Blueberry Muffins:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberriesCrumb Topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamonPreheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
Servings: 8
Per serving:Calories: 383 Total Fat: 16.1g Cholesterol: 43mg Sodium: 341mg Total Carbs: 56.9g Dietary Fiber: 1.5g Protein: 4.3g
There are Gumbo recipes under the soup, gumbo & chowder section and the cajun/creole section you might check to see if any are to your liking.
Hog Head Cheese
Having thoroughly cleaned a hog’s or pig’s head, split it in two, take out eyes and brain; clean ears, throw scalding water over head and ears, then scrape them well. When very clean, put in kettle with water to cover, and set over a rather quick fire; skim as any scum rises; when boiled so that flesh leaves bones take from water with skimmer into large wooden bowl or tray; then take out every particle of bone, chop meat fine, season to taste with salt and pepper (a little pounded sage may be added), spread cloth over colander, put meat in, fold cloth closely over it, lay weight on it so that it may press whole surface equally (if lean use a heavy weight, if fat, a lighter one); when cold take off weight, remove from colander and place in crock. May add vinegar in proportion of one pint to a gallon crock. Clarify fat from cloth, colander and liquor from the pot and use for frying. This can also be canned.
@Peggy wrote:
generall, there is nothing to forgive! You didn’t speak out of turn, that is what the forum is here fo!
It is me that Nana seems to have a problem with. Not you!
So feel free to jump in any time!
generall, I am not upset at all with you, or anyone else. I wrote the following in other areas, but here it is again:
Peggy, I have never received any e-mails or PM’s from you in months…except for the newletters…so being I do get the two different ones each time I know that there is no problem with the receiving e-mails from you. And any that I have ever received have been answered.
I have no problem with you, to my knowledge…I was just stating my feelings. There was nothing directed at you personally…I do not understand where you would feel that there was. As you know, for a good while it was like we were a “big family” here. In some ways, at times, it still is.
No, I have not been missing, I check the site at least once a day, if not more. I have posted at different times…and I know you do have to be logged on to check out the cooking questions section, for some reason, and not in the others.
As for the newletters, I never really understood why we should get two each time.
One thing for sure…there were & are quite a few “legit” people that have been and are on here.
If you all want to be upset by my stating my true feelings, than I really don’t know what to say…others sure have stated their’s without reprimand here.
@Peggy wrote:
NANA!!! How could you say such a thing??? Of COURSE you matter!!! How can you possibly say that? What have I, or anyone else done to cause you to feel that way?
I did and still DO appreciate EVERYTHING that you and others have done, and I mean EVERYTHING! I know you and others did put a lot of hard work into this board. I thanked you all for all the hard work many times. I could not have done it without you all.
As a matter of fact, you have been missing for a while now, and I have sent you many, many emails trying to find out what was wrong, and I never got a response from you.
I have never tried to leave anyone out of anything, and I have always tried to give credit to anyone that has done anything. I always worry when of you all start missing, and do everything I can to try and find out what was wrong. You have really hurt my feelings now. Deeply.
Peggy, I have never received any e-mails or PM’s from you in months…except for the newletters…so being I do get the two different ones each time I know that there is no problem with the receiving e-mails from you. And any that I have ever received have been answered.
I have no problem with you, to my knowledge…I was just stating my feelings. There was nothing directed at you personally…I do not understand where you would feel that there was. As you know, for a good while it was like we were a “big family” here. In some ways, at times, it still is.
No, I have not been missing, I check the site at least once a day, if not more. I have posted at different times…and I know you do have to be logged on to check out the cooking questions section, for some reason, and not in the others.
As for the newletters, I never really understood why we should get two each time.
One thing for sure…there were & are quite a few “legit” people that have been and are on here.
If you all want to be upset by my stating my true feelings, than I really don’t know what to say…others sure have stated their’s without reprimand here.
this is a repeat of what I posted in another post of about the same topic…
…you know, exactly a year ago there were a select few of us that did a lot of work on here to help to get this site going…recipes transferred from the 2 old sites…fixing things when all the crazy (?) and so forth attacked the site…but seems to me that somehow…some of us just don’t seem to matter much anymore, except maybe to a few of the “family”.
(…Yes, there really are quite a few “legit” people…”family members” on this site.)
@Peggy wrote:
Christi, Norm, England, David C, Red, Stella, and I know there are more…where the heck are you guys??? :stress:
Guess I just don’t count anymore…
…you know, exactly a year ago there were a select few of us that did a lot of work on here to help to get this site going…recipes transferred from the 2 old sites…fixing things when all the crazy (?) and so forth attacked the site…but seems to me that somehow…some of us just don’t seem to matter much anymore, except maybe to a few of the “family”.
(…Yes, there really are quite a few “legit” people…”family members” on this site.)
Are these sorta what you are looking for…
Sweet Chunk Pickles
1/2 c Salt
1/4 c Vinegar
2 qt Water
2 Dozen 3 to 4 inch cucumbers
Water
1 Stick cinnamon
1 1/2 tsp Whole cloves
1 1/2 tsp Mixed pickling spices
3 c Vinegar
6 c SugarWash and dry cucumbers. Put cucumbers in a stone jar or stainless steel container. Add salt and 1/2 cup vinegar to 2 quarts water; bring to boiling; cool. Pour over cucumbers. Cover with dinner plate or glass pie plate. Fill canning jar with water and use to hold plate under brine. Cover and let stand 2 weeks in a cool place. (If scum forms, remove it each day.) Drain, discarding brine, and cut cucumbers into 1- inch chunks. Cover with cold water; let stand 24 hours. Rinse well and drain. Tie spices in a cheesecloth bag; add to remaining ingredients. Bring to boiling; pour over cucumbers. Let stand 24 hours. Drain, reserving syrup. Heat syrup to boiling and pour over pickles. Let stand 24 hours. Repeat the last step three times. Pack pickles into hot canning jars, leaving 1/4 inch head space. Remove spice bag. Bring syrup to boiling. Pour, boiling hot, over pickles, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath.
Yield: About 3 pints.
Sweet Pickle Sticks in a Crock
Yield: 1 crock
Ingredients:
1 gal cucumbers – (3″ long)
2 cup pure granulated salt
1 gal boiling water
1 gal boiling water
1 gal boiling water
1 Tbsp alum
16 cup sugar – (6 lbs)
2 qt vinegar
1/2 cup mixed pickling spiceMethod:
Wash the cucumbers well and put them in a large crock (at least 3 gallons). Pour the salt over them; then pour the first gallon of boiling water over the cucumbers. Cover and set them aside in a cool place for one week.Drain off the brine. Pour on the second gallon of boiling water and let them stand overnight. Drain. Stir the alum into the last gallon of boiling water and pour it over the cucumbers. Let them stand overnight. Drain.
Heat the sugar, vinegar and spices together and pour them over the pickles. Let them stand overnight. Drain and reserve the syrup and heat it to boiling. Pack the pickles in clean, hot quart jars to within 1/2-inch of each top.
Pour in the boiling syrup to within 1/2-inch of each top. If necessary, run a slim nonmetal tool down the sides of the jars to release any air bubbles; add additional syrup, if necessary. Wipe off the tops and threads of the jars with a damp cloth. Put on prepared lids and seal as the manufacturer directs. Process in a boiling water bath for five minutes. Chill before serving.
The recipe yields about 4 quart jars.
If you own large crocks and a really big kettle you can double this recipe.
Sweet Pickles
3 lb Pickling Cucumbers
Cold Brine:
4 c Water
1/2 c Salt
1/2 c VinegarHot Syrup:
2 c Sugar
2 c Vinegar
1 c Water
8 All Spice Balls
6 Cloves
1 Stick CinnamonWash cucumbers and put in jars whole. Cover with cold brine and store until ready to use. When ready, drain pickles and cut into pieces. Cover with boiling water and 1/4 t alum, let stand until cool. Drain. Put pickle spices in a cloth bag and boil in syrup mixture. Pour hot syrup on pickles and let stand in open jars for 2 days. Drain syrup into a pan and heat with spices and add 2 more cups sugar. Bring to a boil. Put pickles into clean jars, pour syrup over and seal. Pickles are ready to eat when cool.
