n_cramer typed:
"Graeme... in London" wrote:
"bbq" wrote in message
news:ReKvb.203634$mZ5.1522260@attbi_s54...


Jack Curry wrote:
[]
Several of the regulars have asked us "Not to Feed the Trolls," and I
ask
that also. With the exception of correcting a spoof, let's quit
answering
this pernicious troll.

Please, may we have as much of a consensus as possible? []
[]

I concur with your view completely.

While I too have occasionally succumbed, you're right, it's just added to
the clutter. No more. Enough is enough.

--
Nick, Retired in the San Fernando Valley www.boonchoo.com
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"

Me too. It's what I *TRY* to do anyway. But sometimes I just can't resist the
pointey stick.

BOB
who does reserve the right to pick up the pointy stick and give a jab when
necessary

"Jack Curry" Jack-Curry wrote in message
...

Please, may we have as much of a consensus as possible? If you agree,
will
you respond to this thread? I hope that if enough of us do so, it will
make
a point to all who might be tempted to continue the stupid bantering and
maybe in time the asshole troll will go away.

Jack Curry

Done.

J

TomD typed:
Hi Jack,

What are you cooking this weekend? Time constraints limit me to
grilling tonight.


Tom

You asked on Saturday. By 4 pm, I'd finished cooking 60 pounds of pork loins and
about 25 pounds of ribs.

The ribs were so that the cooking and organizing crews could snack all morning and
afternoon and not have to take off and go eat lunch. They were rubbed with "Dizzy
Pig" Tsunami spin ( http://www.dizzypigbbq.com/rubs.html) and that's about all.

The loins (50 pounds) were butterflied, then stuffed with mozzerella, provolone,
asiago and white cheddar cheeses, spinach leaves, a paste made from garlic and
salt, and a secret* rub.

10 # was supposed to be "plain" whatever that means. It was rubbed with the
secret* rub only. There were only about 6 slices of the stuffed left, and about 5
pounds of the "plain left'.

I'm about smoked out.

BOB
*It's a secret because I can't remember what all I actually did put in it.

" BOB" wrote in message
news
TomD typed:
Hi Jack,

What are you cooking this weekend? Time constraints limit me to
grilling tonight.


Tom

You asked on Saturday. By 4 pm, I'd finished cooking 60 pounds of pork
loins and
about 25 pounds of ribs.

so, ummm.....are there pictures of this magnificent effort? HEY!! Put down
that cleaver!! Just askin'...


The ribs were so that the cooking and organizing crews could snack all
morning and
afternoon and not have to take off and go eat lunch. They were rubbed
with "Dizzy
Pig" Tsunami spin ( http://www.dizzypigbbq.com/rubs.html) and that's
about all.

The loins (50 pounds) were butterflied, then stuffed with mozzerella,
provolone,
asiago and white cheddar cheeses, spinach leaves, a paste made from
garlic and
salt, and a secret* rub.

10 # was supposed to be "plain" whatever that means. It was rubbed with
the
secret* rub only. There were only about 6 slices of the stuffed left, and
about 5
pounds of the "plain left'.

I'm about smoked out.

Nice day's work, BOB. I hope you rewarded yourself with some adult
beverages.


BOB

*It's a secret because I can't remember what all I actually did put in it.

in my best Maxwell Smart voice Would you believe garlic?

Jack Curry wrote:

The plague of twits attempting to interfere with afb has increased the
normal signal-to-noise ratio drastically. It's as annoying as a hemorrhoid.

While it is tempting (most of us have succumbed at one time or another) to
respond to trolls with some clever witticism, it's quite counterproductive
since the net result is a) encouragement to the troll, prompting more stupid
posts and b) the defeat of blocking by those of us who don't want to see
this BS, since "Block Sender" only blocks the OP, not the responders.

This is ****ing many of us off.

Several of the regulars have asked us "Not to Feed the Trolls," and I ask
that also. With the exception of correcting a spoof, let's quit answering
this pernicious troll.

Please, may we have as much of a consensus as possible? If you agree, will
you respond to this thread? I hope that if enough of us do so, it will make
a point to all who might be tempted to continue the stupid bantering and
maybe in time the asshole troll will go away.

The troll feeds on attention. Just ignore 'em and they will starve and
go away. Think about your post and ask yourself if it contributes to
the signal or the noise before you hit Send.

--
Aloha,

Nathan Lau
San Jose, CA

#include std.disclaimer

"Jack Curry" Jack-Curry wrote in message m...
The plague of twits attempting to interfere with afb has increased the
normal signal-to-noise ratio drastically. It's as annoying as a hemorrhoid.

While it is tempting (most of us have succumbed at one time or another) to
respond to trolls with some clever witticism, it's quite counterproductive
since the net result is a) encouragement to the troll, prompting more stupid
posts and b) the defeat of blocking by those of us who don't want to see
this BS, since "Block Sender" only blocks the OP, not the responders.

This is ****ing many of us off.

Several of the regulars have asked us "Not to Feed the Trolls," and I ask
that also. With the exception of correcting a spoof, let's quit answering
this pernicious troll.

Please, may we have as much of a consensus as possible? If you agree, will
you respond to this thread? I hope that if enough of us do so, it will make
a point to all who might be tempted to continue the stupid bantering and
maybe in time the asshole troll will go away.

Jack Curry


Jack, et all

Sign me up! The noise in hear has gotten worse than a scratched record
spinning @ 88 rmps.

Rob Q' fer all! (except the obvious infidels)

"Jack Curry" Jack-Curry wrote in message
m...
The plague of twits attempting to interfere with afb has increased the
normal signal-to-noise ratio drastically. It's as annoying as a hemorrhoid.

While it is tempting (most of us have succumbed at one time or another) to
respond to trolls with some clever witticism, it's quite counterproductive
since the net result is a) encouragement to the troll, prompting more stupid
posts and b) the defeat of blocking by those of us who don't want to see
this BS, since "Block Sender" only blocks the OP, not the responders.

This is ****ing many of us off.

Several of the regulars have asked us "Not to Feed the Trolls," and I ask
that also. With the exception of correcting a spoof, let's quit answering
this pernicious troll.

Please, may we have as much of a consensus as possible? If you agree, will
you respond to this thread? I hope that if enough of us do so, it will make
a point to all who might be tempted to continue the stupid bantering and
maybe in time the asshole troll will go away.

Jack Curry

Yeah, it was pretty funny for a bit what with all the witty responses and
all. But it gets hard to have a ****ing contest with someone that squats
when they pee. Plus, I do enough screwing around at work without having to
filter through all of the troll crap.

Thanks, Jack.

Red Hook

"Jack Schidt®" wrote ...

" BOB" wrote in message
news
TomD typed:
Hi Jack,

What are you cooking this weekend? Time constraints limit me to
grilling tonight.


Tom

You asked on Saturday. By 4 pm, I'd finished cooking 60 pounds of pork
loins and
about 25 pounds of ribs.

so, ummm.....are there pictures of this magnificent effort? HEY!! Put down
that cleaver!! Just askin'...

NO, unfortunately. I forgot the camera. I will post any that people might send
me, there were flashes popping, and if RichardJ gets any orders from the
Melbourne, Florida area, he owes me a commission. The mosaic Terra Blue #3 had
all the attention.


The ribs were so that the cooking and organizing crews could snack all
morning and
afternoon and not have to take off and go eat lunch. They were rubbed
with "Dizzy
Pig" Tsunami spin ( http://www.dizzypigbbq.com/rubs.html) and that's
about all.

The loins (50 pounds) were butterflied, then stuffed with mozzerella,
provolone,
asiago and white cheddar cheeses, spinach leaves, a paste made from
garlic and
salt, and a secret* rub.

10 # was supposed to be "plain" whatever that means. It was rubbed with
the
secret* rub only. There were only about 6 slices of the stuffed left, and
about 5
pounds of the "plain left'.

I'm about smoked out.

Nice day's work, BOB. I hope you rewarded yourself with some adult
beverages.

There was an open bar. As usual at this Yacht club (I'm not a member) my money
was no good. Any time my glass was less than half full, I was asked if I needed
another. Several bottles of Red Stripe found there way to me. The Bar Lady
didn't think she should pay for her dinner. I agreed. Exchanged food forRed
Stripe through the back door. I didn't need all that beer, but I didn't let any
go to waste.


BOB

*It's a secret because I can't remember what all I actually did put in it.

in my best Maxwell Smart voice Would you believe garlic?

That was definately in there. See the paste in the stuffing above...All my rubs
begin with freshy ground black (or in this case, Penzey's Four peppercorn blend),
granulated garlic, onion powder, and paprika (more for color than anything else).
VBG

BOB

" BOB" wrote in message
...

"Jack Schidt$B%g(B" wrote ...

" BOB" wrote in message
news
TomD typed:
Hi Jack,

What are you cooking this weekend? Time constraints limit me to
grilling tonight.


Tom

You asked on Saturday. By 4 pm, I'd finished cooking 60 pounds of
pork
loins and
about 25 pounds of ribs.

so, ummm.....are there pictures of this magnificent effort? HEY!! Put
down
that cleaver!! Just askin'...

NO, unfortunately. I forgot the camera. I will post any that people
might send
me, there were flashes popping, and if RichardJ gets any orders from the
Melbourne, Florida area, he owes me a commission. The mosaic Terra Blue
#3 had
all the attention.


The ribs were so that the cooking and organizing crews could snack all
morning and
afternoon and not have to take off and go eat lunch. They were rubbed
with "Dizzy
Pig" Tsunami spin ( http://www.dizzypigbbq.com/rubs.html) and that's
about all.

The loins (50 pounds) were butterflied, then stuffed with mozzerella,
provolone,
asiago and white cheddar cheeses, spinach leaves, a paste made from
garlic and
salt, and a secret* rub.

10 # was supposed to be "plain" whatever that means. It was rubbed
with
the
secret* rub only. There were only about 6 slices of the stuffed left,
and
about 5
pounds of the "plain left'.

I'm about smoked out.

Nice day's work, BOB. I hope you rewarded yourself with some adult
beverages.

There was an open bar. As usual at this Yacht club (I'm not a member) my
money
was no good. Any time my glass was less than half full, I was asked if I
needed
another. Several bottles of Red Stripe found there way to me. The Bar
Lady
didn't think she should pay for her dinner. I agreed. Exchanged food
forRed
Stripe through the back door.

Bob

Was that Red Stripe the real McCoy?.....ie The Jamacan brew. Sure is good
beer and fairly strong.

I didn't need all that beer, but I didn't let any
go to waste.


BOB

*It's a secret because I can't remember what all I actually did put in
it.

in my best Maxwell Smart voice Would you believe garlic?

That was definately in there. See the paste in the stuffing above...All
my rubs
begin with freshy ground black (or in this case, Penzey's Four peppercorn
blend),
granulated garlic, onion powder, and paprika (more for color than anything
else).
VBG

BOB

Graeme... in London typed:
" BOB" wrote in message
...
There was an open bar. As usual at this Yacht club (I'm not a member) my
money
was no good. Any time my glass was less than half full, I was asked if I
needed
another. Several bottles of Red Stripe found there way to me. The Bar
Lady
didn't think she should pay for her dinner. I agreed. Exchanged food
forRed
Stripe through the back door.

Bob

Was that Red Stripe the real McCoy?.....ie The Jamacan brew. Sure is good
beer and fairly strong.

Yes, the Real McCoy. It's not quite as strong as in Jamaica (it's the stuff made
especially for export to the US) but the taste is still there. I wished then that
I'd jerked some of the pork to go with the Red Stripe.

BOB

I didn't need all that beer, but I didn't let any
go to waste.


BOB

*It's a secret because I can't remember what all I actually did put in
it.

in my best Maxwell Smart voice Would you believe garlic?

That was definately in there. See the paste in the stuffing above...All
my rubs
begin with freshy ground black (or in this case, Penzey's Four peppercorn
blend),
granulated garlic, onion powder, and paprika (more for color than anything
else).
VBG

BOB

Mac The Finger wrote:

Perhaps it's the truth you don't like.

Another useless troll into the killfile.

Obviously, I agree with the original proposition. Never reply to trolls
no matter how provocative the post. Use your killfile to remove
temptation.



Brian Rodenborn