As a well-known AFW resident busybody, I've periodically taken it upon myself
to post courtesy reminders. As the American holiday of Thanksgiving approaches,
I thought I'd do once more. The friends I've made here (though some I've never
seen!) are one of the things I'm thankful for.

BTW, Some very good info can be found at the group FAQ,
http://www.virtual-ink.com.au/afw-faq/guide.htm,

A few thoughts (mostly derived from previous courtesy posts):
1) This is Usenet , a tool for discussion. Don't expect to post something w/o
possibility of someone refuting it.
2) Please keep in mind that many of the contributors to alt.food.wine do not
speak English as their first language. Also even for some of us who do, it's
easy to mistake the tone of written communication. If there's 2 ways to take a
post, be easy on yourself and decide the least offensive perception is the
correct one.
3) Let's try to avoid personal comments. If you don't like someone, filter
their posts. The details of how to do that vary according to newsreader
software, but tutorials exist on the Web for employing filters in all the
popular newsreaders.
4) If you realize someone's intent is to provoke and annoy (in other words, a
troll) , please just ignore. Every time you argue with them, or invoke their
name, you're stroking their (IMHO somewhat warped) ego.
http://www.onlinenetiquette.com/courtesy9.html

If you feel compelled to respond,I can't stop you. But please don't quote
trolls , it puts their words in front of those who have kill-filed them
5)New Folks: you're here to learn, right? So if someone who has been on AFW
for years and serious about wine for 30+ corrects you, learn from it, don't get
your feelings hurt.
6) Old folks : remember you were new (to wine and AFW) at some point, too.
Correct if need be, but let's try to do so graciously.
7) Personally, I find it less than helpful to make generalizations about people
based on where they live, what they do outside wine, etc. People who invoke
offensive off-topic subjects on a regular basis deserve to be killfiled,
period.
8) No one is superior (In My Humble Opinion) based on either the simplicity or
elegance of what they eat or drink. Isn't this group big enough for someone to
have Shiraz with BBQed chicken and another to have rack of lamb with a fine
Pauillac? Does it somehow offend you to read about a meal you wouldn't eat
yourself? If someone says that they will not drink certain types of wines,
don't waste your time worrying about their opinions of those wines, listen to
those that do.
9)Newbies: we welcome your participation (this is speaking as someone who has
participated for a few years, I'm neither a true old-timer or a newbie). But as
in ANY social situation, whether on or off line, it is wisest not to attack a
respected member of a community while a newbie, it really won't win you any
points. It is a time-honored tradition that one should lurk for a while before
posting to get a feel re tone of a group.
10)Most of the people here use their real names Some use a pseudonym, but do
include a valid email address. As to others, I personally don't feel that it's
wise to put too much energy into conversations with those who are unaccountable
and unreachable. As they say,YMMV.
So there. As usual, I'm sure I've offended a couple of old-timers and a couple
of newbies, but hope the rest of you can take these remarks to heart. I don't
claim to be immune to digression (I remember ruefully the "collectors recork
wine every 10years/chianti cannot be drunk young/Europeans are all wine
sophisticates" guy.
I got a little over-involved;sorry!);all I'm asking is that we try to keep
these guidelines in mind.

best wishes,

Dale

Dale

Dale Williams
Drop "damnspam" to reply

Dale Williams wrote:

SNIP

So there. As usual, I'm sure I've offended a couple of old-timers and a couple
of newbies, but hope the rest of you can take these remarks to heart. I don't
claim to be immune to digression (I remember ruefully the "collectors recork
wine every 10years/chianti cannot be drunk young/Europeans are all wine
sophisticates" guy.

Dale, you #$&(*$(&&*ing $(&(*#$&(*%, may you burn in *&%^&*%&^%^!!!!! :P

p.s. Have a great Turkey Day! I hope to read about the feast when I
get back from our Thanksgiving excursion.

Mark Lipton

Turkey would be better if it tasted more like Duck.

This year we are doing a Fondue for Thanksgiving of Tenderlon and my wife
will make some fun sauces in including bearnaise, mustard-horseradish...and
few others...

Life is to short to year Turkey and I have seen a Turkey processing
plant....never AGAIN.

"Dale Williams" wrote in message
...
As a well-known AFW resident busybody, I've periodically taken it upon
myself
to post courtesy reminders. As the American holiday of Thanksgiving
approaches,
I thought I'd do once more. The friends I've made here (though some I've
never
seen!) are one of the things I'm thankful for.

BTW, Some very good info can be found at the group FAQ,
http://www.virtual-ink.com.au/afw-faq/guide.htm,

A few thoughts (mostly derived from previous courtesy posts):
1) This is Usenet , a tool for discussion. Don't expect to post something
w/o
possibility of someone refuting it.
2) Please keep in mind that many of the contributors to alt.food.wine do
not
speak English as their first language. Also even for some of us who do,
it's
easy to mistake the tone of written communication. If there's 2 ways to
take a
post, be easy on yourself and decide the least offensive perception is the
correct one.
3) Let's try to avoid personal comments. If you don't like someone, filter
their posts. The details of how to do that vary according to newsreader
software, but tutorials exist on the Web for employing filters in all the
popular newsreaders.
4) If you realize someone's intent is to provoke and annoy (in other
words, a
troll) , please just ignore. Every time you argue with them, or invoke
their
name, you're stroking their (IMHO somewhat warped) ego.
http://www.onlinenetiquette.com/courtesy9.html

If you feel compelled to respond,I can't stop you. But please don't quote
trolls , it puts their words in front of those who have kill-filed them
5)New Folks: you're here to learn, right? So if someone who has been on
AFW
for years and serious about wine for 30+ corrects you, learn from it,
don't get
your feelings hurt.
6) Old folks : remember you were new (to wine and AFW) at some point, too.
Correct if need be, but let's try to do so graciously.
7) Personally, I find it less than helpful to make generalizations about
people
based on where they live, what they do outside wine, etc. People who
invoke
offensive off-topic subjects on a regular basis deserve to be killfiled,
period.
8) No one is superior (In My Humble Opinion) based on either the
simplicity or
elegance of what they eat or drink. Isn't this group big enough for
someone to
have Shiraz with BBQed chicken and another to have rack of lamb with a
fine
Pauillac? Does it somehow offend you to read about a meal you wouldn't eat
yourself? If someone says that they will not drink certain types of wines,
don't waste your time worrying about their opinions of those wines, listen
to
those that do.
9)Newbies: we welcome your participation (this is speaking as someone who
has
participated for a few years, I'm neither a true old-timer or a newbie).
But as
in ANY social situation, whether on or off line, it is wisest not to
attack a
respected member of a community while a newbie, it really won't win you
any
points. It is a time-honored tradition that one should lurk for a while
before
posting to get a feel re tone of a group.
10)Most of the people here use their real names Some use a pseudonym, but
do
include a valid email address. As to others, I personally don't feel that
it's
wise to put too much energy into conversations with those who are
unaccountable
and unreachable. As they say,YMMV.
So there. As usual, I'm sure I've offended a couple of old-timers and a
couple
of newbies, but hope the rest of you can take these remarks to heart. I
don't
claim to be immune to digression (I remember ruefully the "collectors
recork
wine every 10years/chianti cannot be drunk young/Europeans are all wine
sophisticates" guy.
I got a little over-involved;sorry!);all I'm asking is that we try to keep
these guidelines in mind.

best wishes,

Dale

Dale

Dale Williams
Drop "damnspam" to reply

On 22 Nov 2004 21:00:55 GMT, amnspam (Dale Williams)
wrote:

As a well-known AFW resident busybody, I've periodically taken it upon myself
to post courtesy reminders. As the American holiday of Thanksgiving approaches,
I thought I'd do once more. The friends I've made here (though some I've never
seen!) are one of the things I'm thankful for.

BTW, Some very good info can be found at the group FAQ,
http://www.virtual-ink.com.au/afw-faq/guide.htm,

A few thoughts (mostly derived from previous courtesy posts):
1) This is Usenet , a tool for discussion. Don't expect to post something w/o
possibility of someone refuting it.
2) Please keep in mind that many of the contributors to alt.food.wine do not
speak English as their first language. Also even for some of us who do, it's
easy to mistake the tone of written communication. If there's 2 ways to take a
post, be easy on yourself and decide the least offensive perception is the
correct one.
3) Let's try to avoid personal comments. If you don't like someone, filter
their posts. The details of how to do that vary according to newsreader
software, but tutorials exist on the Web for employing filters in all the
popular newsreaders.
4) If you realize someone's intent is to provoke and annoy (in other words, a
troll) , please just ignore. Every time you argue with them, or invoke their
name, you're stroking their (IMHO somewhat warped) ego.
http://www.onlinenetiquette.com/courtesy9.html

If you feel compelled to respond,I can't stop you. But please don't quote
trolls , it puts their words in front of those who have kill-filed them
5)New Folks: you're here to learn, right? So if someone who has been on AFW
for years and serious about wine for 30+ corrects you, learn from it, don't get
your feelings hurt.
6) Old folks : remember you were new (to wine and AFW) at some point, too.
Correct if need be, but let's try to do so graciously.
7) Personally, I find it less than helpful to make generalizations about people
based on where they live, what they do outside wine, etc. People who invoke
offensive off-topic subjects on a regular basis deserve to be killfiled,
period.
8) No one is superior (In My Humble Opinion) based on either the simplicity or
elegance of what they eat or drink. Isn't this group big enough for someone to
have Shiraz with BBQed chicken and another to have rack of lamb with a fine
Pauillac? Does it somehow offend you to read about a meal you wouldn't eat
yourself? If someone says that they will not drink certain types of wines,
don't waste your time worrying about their opinions of those wines, listen to
those that do.
9)Newbies: we welcome your participation (this is speaking as someone who has
participated for a few years, I'm neither a true old-timer or a newbie). But as
in ANY social situation, whether on or off line, it is wisest not to attack a
respected member of a community while a newbie, it really won't win you any
points. It is a time-honored tradition that one should lurk for a while before
posting to get a feel re tone of a group.
10)Most of the people here use their real names Some use a pseudonym, but do
include a valid email address. As to others, I personally don't feel that it's
wise to put too much energy into conversations with those who are unaccountable
and unreachable. As they say,YMMV.
So there. As usual, I'm sure I've offended a couple of old-timers and a couple
of newbies, but hope the rest of you can take these remarks to heart. I don't
claim to be immune to digression (I remember ruefully the "collectors recork
wine every 10years/chianti cannot be drunk young/Europeans are all wine
sophisticates" guy.
I got a little over-involved;sorry!);all I'm asking is that we try to keep
these guidelines in mind.

best wishes,
Dale Williams

Whatever he said....

Happy Thanksgiving. Only Monday and SWMBO is adrift in la cocina,
getting increasingly frantic and issuing random demands for unusual
ingredients....

Two bottles of a nice Mosel-Saar Ruwer Spatlese, two of a Rheingau
Spatlese and two Schug Carneros PN added to the stock in anticipation
of Thursday.

(Why is it with several hundred bottles in the basement, I go out and
buy wine for the dinner??? What's wrong with this picture???)



Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
www.thunderchief.org

Ed Rasimus wrote:

Happy Thanksgiving. Only Monday and SWMBO is adrift in la cocina,
getting increasingly frantic and issuing random demands for unusual
ingredients....

Two bottles of a nice Mosel-Saar Ruwer Spatlese, two of a Rheingau
Spatlese and two Schug Carneros PN added to the stock in anticipation
of Thursday.

(Why is it with several hundred bottles in the basement, I go out and
buy wine for the dinner??? What's wrong with this picture???)

LOL!! Because you don't want to waste your precious Ridge Zins on the
impossible collection of foods that grace most Thanksgiving tables, Ed???

Mark Lipton

On Mon, 22 Nov 2004 22:03:34 GMT, "Richard Neidich"
wrote:

Turkey would be better if it tasted more like Duck.

Which is why I am serving roast duck this year, along with some nice
Rosenblum Zinfandel!

-- Robert

On Mon, 22 Nov 2004 22:03:34 GMT, "Richard Neidich"
wrote:

Turkey would be better if it tasted more like Duck.

Which is why I am serving roast duck this year, along with some nice
Rosenblum Zinfandel!

-- Robert

On Mon, 22 Nov 2004 17:21:24 -0500, Mark Lipton
wrote:

Ed Rasimus wrote:

Happy Thanksgiving. Only Monday and SWMBO is adrift in la cocina,
getting increasingly frantic and issuing random demands for unusual
ingredients....

Two bottles of a nice Mosel-Saar Ruwer Spatlese, two of a Rheingau
Spatlese and two Schug Carneros PN added to the stock in anticipation
of Thursday.

(Why is it with several hundred bottles in the basement, I go out and
buy wine for the dinner??? What's wrong with this picture???)

LOL!! Because you don't want to waste your precious Ridge Zins on the
impossible collection of foods that grace most Thanksgiving tables, Ed???

Mark Lipton

Wine is to be consummed, and I've got few bottles that are
"off-limits". Still, it seems that nothing in the cellar seems to be
appropriate. The incredible conflict is the desire on one hand to
enhance the meal which comes as a result of significant effort while
at the other hand minimizing the "pearls before swine" syndrome of
seeing a few folks who don't make much distinction about what is
placed before them swill the good stuff without much appreciation.

Before someone chastizes me for crass elitism, let me state that the
friends who share my holiday table are highly valued and that I
inevitably lean toward the better bottles and the hope that maybe a
discussion of what we might be enjoying will blossom into greater
enjoyment.

Still, for the "impossible collection" of foods, I don't think the
Italians which seem to be the latest tilt of my cellar, nor the Ridge
zins (or their new co-tenants of the basement, the Renwood Amador
County zins), or the gradually growing Bordeaux samplings which need a
couple of years, nor anything else (particularly not the Monte Bello
vertical I've been nurturing) seem appropriate.

I've always liked Schug PN and the two spatleses will satisfy those
who insist that white goes with poultry. Rheingau has always been may
favorite German and the Mosel will offer a bit of contrast and a
lighter taste.


Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
www.thunderchief.org

On Mon, 22 Nov 2004 17:21:24 -0500, Mark Lipton
wrote:

Ed Rasimus wrote:

Happy Thanksgiving. Only Monday and SWMBO is adrift in la cocina,
getting increasingly frantic and issuing random demands for unusual
ingredients....

Two bottles of a nice Mosel-Saar Ruwer Spatlese, two of a Rheingau
Spatlese and two Schug Carneros PN added to the stock in anticipation
of Thursday.

(Why is it with several hundred bottles in the basement, I go out and
buy wine for the dinner??? What's wrong with this picture???)

LOL!! Because you don't want to waste your precious Ridge Zins on the
impossible collection of foods that grace most Thanksgiving tables, Ed???

Mark Lipton

Wine is to be consummed, and I've got few bottles that are
"off-limits". Still, it seems that nothing in the cellar seems to be
appropriate. The incredible conflict is the desire on one hand to
enhance the meal which comes as a result of significant effort while
at the other hand minimizing the "pearls before swine" syndrome of
seeing a few folks who don't make much distinction about what is
placed before them swill the good stuff without much appreciation.

Before someone chastizes me for crass elitism, let me state that the
friends who share my holiday table are highly valued and that I
inevitably lean toward the better bottles and the hope that maybe a
discussion of what we might be enjoying will blossom into greater
enjoyment.

Still, for the "impossible collection" of foods, I don't think the
Italians which seem to be the latest tilt of my cellar, nor the Ridge
zins (or their new co-tenants of the basement, the Renwood Amador
County zins), or the gradually growing Bordeaux samplings which need a
couple of years, nor anything else (particularly not the Monte Bello
vertical I've been nurturing) seem appropriate.

I've always liked Schug PN and the two spatleses will satisfy those
who insist that white goes with poultry. Rheingau has always been may
favorite German and the Mosel will offer a bit of contrast and a
lighter taste.


Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
www.thunderchief.org

(Why is it with several hundred bottles in the basement, I go out and
buy wine for the dinner??? What's wrong with this picture???

Ed, I totally sympathize. I have 600 bottles, and at least once a week I
realize I don't have what I want for that dinner! Good excuse for shopping.
Dale

Dale Williams
Drop "damnspam" to reply

(Why is it with several hundred bottles in the basement, I go out and
buy wine for the dinner??? What's wrong with this picture???

Ed, I totally sympathize. I have 600 bottles, and at least once a week I
realize I don't have what I want for that dinner! Good excuse for shopping.
Dale

Dale Williams
Drop "damnspam" to reply

GMT, "Richard Neidich"
wrote:

Turkey would be better if it tasted more like Duck.

Which is why I am serving roast duck this year,

Robert, that's one solution! Another is to get a heritage turkey (though it
takes advance planning!).

cheers,





Dale

Dale Williams
Drop "damnspam" to reply

GMT, "Richard Neidich"
wrote:

Turkey would be better if it tasted more like Duck.

Which is why I am serving roast duck this year,

Robert, that's one solution! Another is to get a heritage turkey (though it
takes advance planning!).

cheers,





Dale

Dale Williams
Drop "damnspam" to reply

wrote:

Turkey would be better if it tasted more like Duck.

Get a turducken!
Bi!!

wrote:

Turkey would be better if it tasted more like Duck.

Get a turducken!
Bi!!