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Hank Rogers[_2_]

Terry Coombs wrote:
> On 8/22/2019 3:22 PM, wrote:
>> On Thu, 22 Aug 2019 11:01:57 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>>> On Thursday, August 22, 2019 at 1:33:11 PM UTC-4, Sheldon wrote:
>>>> On Thu, 22 Aug 2019 09:58:51 -0600, U.S. Janet B. >
>>>> wrote:
>>>>> Home-Canned Foods
>>>> I don't do any canning nor will I eat any private person's home canned
>>>> foods, I accept them graciously and later toss them into the trash, if
>>>> they ask that I return the jar I'll do that later. At home I'll
>>>> preseve my own foods by freezing. The closest I come to home canning
>>>> is preparing my own fermented pickles, cukes, kraut, etc. There is no
>>>> vinegar in my fermented veggies, only salt, water, herbs, and pickling
>>>> spice. I've been pickling by fermentation most of my life, some 70
>>>> years (learned as a child from my grandfather), no one has ever become
>>>> ill from my pickles and most loved them... however there exist some
>>>> TIADers who don't appreciate fermented/sour pickles, they were raised
>>>> on fast food vinegared-sugared/cooked pickles. Fermented pickles is
>>>> not for long term storage but will keep well/safely up to 2 years
>>>> refrigerated... a batch is devoured in under six months. Fermentation
>>>> is done at room temperature, when the level of picling one preferes is
>>>> reached then refrigerate to essentially stop the fermentation
>>>> process... I prefer half sours so I refrigerate after 3-4 weeks.
>>> There's a place at my table for both fermented and vinegared pickles.
>>> Why should I limit myself?
>>>
>>> Cindy Hamilton
>> Vinegared from the stoopidmarket are TIAD... fast food joint dreck!
>> Tells me you live on Velveeta samiches.
>
> Â You ain't prejudiced , you hate everybody ! What a dickhead . Where
> ya gonna buy the stuff for your next alleged culinary masterpiece ? You
> haven't posted anything from Arby's yet ...
>

Popeye can be likened to the vapor arising from a pile of fresh dogshit
on a cold winter day. He is truly a walking sphincter.