![]() |
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
|
|||
|
wrote : Here's the big difference, moron: I've had debates, arguments and disagreements with Monroe and many of the others here, but they have always been congenial, respectful, humorous and friendly. You, on the other hand, have proven yourself to be an ill-mannered, uneducated lout, incapable of anything besides ad hominum attacks! Take comfort in knowing that, despite this, I feel sorry for you. You were the first one in this argument to **** on someones leg with disrepectful speak in a smartassed tone: "Gawd! I am so lucky that in 40 years of Sun drying my jerky I've never gotten sick from it! Thank you Lawd!" Now Nick, you set the precedential tone of this thread by being anything but "congenial, respectful, humorous and friendly" I offered information for someone to be careful when drying meat at such low temps without a cure. You then responded like an ass. Don't make yourself out as an innocent here, you started it. -CAL |
|
|||
|
Default User wrote:
wrote: I've never killfiled anyone, Jack, although there are several worthy of the distinction. I kinda feel like if I *killfile* them, I'm giving them more stature in a NG I luv. Yes, but if you are the only one arguing back and forth with some cretin, then all of us get to see his posts even though we have killfiled him. You don't have to KF the guy, but you don't have to reply to his flamebait either. I generally don't, Brian. Occasionally, I, like some others here, just feel moved to slap him upside the head. Where there is life, there is hope. -- Intuitive insights from Nick, Retired in the San Fernando Valley http://operationiraqichildren.org/ |
|
|||
|
"Jack Curry" Jack-Curry deletethis @cfl.rr.com wrote:
[]when you respond to a dolt like cl(it), I see his drivel along with your response, even though I chose to kill the twit. I can live with that and it's no big deal, but I guess you'd agree that it's nicer around here when we don't have to suffer fools. My apologies, Jack. I hear you. -- Intuitive insights from Nick, Retired in the San Fernando Valley http://operationiraqichildren.org/ |
|
|||
|
Default User wrote: wrote: I've never killfiled anyone, Jack, although there are several worthy of the distinction. I kinda feel like if I *killfile* them, I'm giving them more stature in a NG I luv. Yes, but if you are the only one arguing back and forth with some cretin, then all of us get to see his posts even though we have killfiled him. You don't have to KF the guy, but you don't have to reply to his flamebait either. Flamebait? So you support keeping meat in the danger zone for over 4 hours too. How in the heck can it even be debatable? Gess, what a bunch of 'tard around here trying to get someone sick. Yeah it is a hell of a disservice of me to the group trying to tell someone to be careful when not using cure. -CAL |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Jerky (experiment) | Dimitri | General Cooking | 5 | 11-06-2004 07:44 PM |
| a couple jerky questions | Bpyboy | Preserving | 14 | 17-03-2004 10:09 AM |
| Cutting meat thin for jerky, new smoker | Bruce Wilson | General Cooking | 7 | 25-01-2004 05:24 PM |
| Jerky (5) Collection | A1 WBarfieldsr | Recipes (moderated) | 0 | 24-10-2003 08:07 PM |
| Beef Jerky Questions | John Gaughan | General Cooking | 8 | 19-10-2003 07:14 AM |