I've bought some of this, looked on the net, and the only thing I can find
is Italians wondering what to do with it -- the only thing I see suggested
is seafood, and I'd rather not do that. Any suggestions? Thanks
Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/

"Doug Weller" > wrote in message
...
> I've bought some of this, looked on the net, and the only thing I can find
> is Italians wondering what to do with it -- the only thing I see suggested
> is seafood, and I'd rather not do that. Any suggestions? Thanks
> Doug
> --
> Doug Weller --
> A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
> Doug's Archaeology Site: http://www.ramtops.co.uk
> Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/
>

Try a Barolo( or any red) braised beef/lamb to go with the pasta. A marinara
would also be nice

gunner wrote on Sat, 13 Dec 2008 11:10:55 -0800:


> "Doug Weller" > wrote in
> message ...
>> I've bought some of this, looked on the net, and the only
>> thing I can find is Italians wondering what to do with it --
>> the only thing I see suggested is seafood, and I'd rather not
>> do that. Any suggestions? Thanks Doug -- Doug Weller -- A
>> Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
>> Doug's
>> Archaeology Site: http://www.ramtops.co.uk Amun -
>> co-owner/co-moderator http://groups.yahoo.com/group/Amun/
>>
> Try a Barolo( or any red) braised beef/lamb to go with the
> pasta. A marinara would also be nice

From wikipedia: Since tagliatelle are generally made as fresh pasta, the
texture is porous and rough, making it ideal for thick sauces, generally
made with beef, veal, or pork, and occasionally with rabbit, as well as
several other less rich (and more vegetarian) options; such as briciole
e noci (with breadcrumbs and nuts), uovo e formaggio (with eggs and
cheese - a less rich carbonara), or simply pomodoro e basilico (with
tomatoes and basil

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Sat, 13 Dec 2008 19:16:51 GMT, in rec.food.cooking, James Silverton
wrote:

> gunner wrote on Sat, 13 Dec 2008 11:10:55 -0800:
>
>
>> "Doug Weller" > wrote in
>> message ...
>>> I've bought some of this, looked on the net, and the only
>>> thing I can find is Italians wondering what to do with it --
>>> the only thing I see suggested is seafood, and I'd rather not
>>> do that. Any suggestions? Thanks Doug -- Doug Weller -- A
>>> Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
>>> Doug's
>>> Archaeology Site: http://www.ramtops.co.uk Amun -
>>> co-owner/co-moderator http://groups.yahoo.com/group/Amun/
>>>
>> Try a Barolo( or any red) braised beef/lamb to go with the
>> pasta. A marinara would also be nice
>
>From wikipedia: Since tagliatelle are generally made as fresh pasta, the
>texture is porous and rough, making it ideal for thick sauces, generally
>made with beef, veal, or pork, and occasionally with rabbit, as well as
>several other less rich (and more vegetarian) options; such as briciole
>e noci (with breadcrumbs and nuts), uovo e formaggio (with eggs and
>cheese - a less rich carbonara), or simply pomodoro e basilico (with
>tomatoes and basil

The pasta was very expensive and I don't want to overwhelm its taste - I
agree a thick sauce would be a good idea.

Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/

"Doug Weller" > wrote in message
...
> I've bought some of this, looked on the net, and the only thing I can find
> is Italians wondering what to do with it -- the only thing I see suggested
> is seafood, and I'd rather not do that. Any suggestions? Thanks
> Doug
> --
> Doug Weller --
> A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
> Doug's Archaeology Site: http://www.ramtops.co.uk
> Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/


Serve the pasta with sautéed mushrooms (an assortment of fresh) a small
amount of garlic and olive oil.

Use cheese sparingly if at all so as not to overpower the pasta.

I would be tempted to cook a few strands and taste to understand the flavor
of the pasta.

Dimitri

Doug Weller > wrote:

> I've bought some of this, looked on the net, and the only thing I can find
> is Italians wondering what to do with it -- the only thing I see suggested
> is seafood, and I'd rather not do that. Any suggestions? Thanks

It is just pasta flavoured with Barolo, so just serve it with something
going well with this combination, such as ragù of some kind, perhaps the
piemontese kind.

Victor

"Doug Weller" ha scritto nel messaggio
> I've bought some of this, looked on the net, and the only thing I can
> find> is Italians wondering what to do with it -- the only thing I see
> suggested> is seafood, and I'd rather not do that. Any suggestions? Thanks
> Doug

What exactly did you buy? A dried pasta made with Barolo? Don't know why
they would do that, but cook a piece and taste it and if it tastes of
anything special, then we can figure out what to do with it.

It may be available in specialty shops of Piemonte, but I have never seen it
in a food shop in Umbria.

Giusi wrote on Sun, 14 Dec 2008 11:50:04 +0100:

> "Doug Weller" ha scritto nel messaggio
>> I've bought some of this, looked on the net, and the only
>> thing I can
> find>> is Italians wondering what to do with it -- the only
> find>> thing I see suggested>> is seafood, and I'd rather not do that.
> Any
> suggested>> suggestions? Thanks
>> Doug

> What exactly did you buy? A dried pasta made with Barolo? Don't know
> why they would do that, but cook a piece and taste it and if it tastes
> of anything special, then we can figure
> out what to do with it.

I wonder how much difference the flavoring of the pasta makes, not that
I've ever tried that one. Colored pastas using spinach and tomato look
attractive before being cooked but the colors seem to wash out and the
taste is hard to notice except with the very simplest of sauuces.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" > ha scritto nel messaggio > Giusi wrote on Sun, >>>
I've bought some of this, looked on the net, and the only
>>> thing I can
>> find>> is Italians wondering what to do with it -- the only
>> find>> thing I see suggested>> is seafood, and I'd rather not do that.
>> Any
>> suggested>> suggestions? Thanks
>>> Doug
>
>> What exactly did you buy? A dried pasta made with Barolo? Don't know why
>> they would do that, but cook a piece and taste it and if it tastes of
>> anything special, then we can figure
>> out what to do with it.
>
> I wonder how much difference the flavoring of the pasta makes, not that
> I've ever tried that one. Colored pastas using spinach and tomato look
> attractive before being cooked but the colors seem to wash out and the
> taste is hard to notice except with the very simplest of sauuces.

That black squid ink stuff tastes of it. Sometimes pasta made at home with
things included taste of them, but then you'd never do anything strong on
them.
Barolo is expensive here, so it's weird to me to make pasta with it. I
certainly don't braise pot roasts in it just so I can use the name.

Giusi wrote on Sun, 14 Dec 2008 19:03:49 +0100:

> "James Silverton" > ha scritto nel messaggio > Giusi wrote on Sun,
> >>> I've bought some of this, looked on the net, and
> the only
>>>> thing I can
>> find>>> is Italians wondering what to do with it -- the only
>> find>>> thing I see suggested>> is seafood, and I'd rather
>> find>>> not do that.
>>> Any
>> suggested>>> suggestions? Thanks
>>>> Doug
>>
>>> What exactly did you buy? A dried pasta made with Barolo?
>>> Don't know why they would do that, but cook a piece and
>>> taste it and if it tastes of anything special, then we can
>>> figure out what to do with it.
>>
>> I wonder how much difference the flavoring of the pasta
>> makes, not that I've ever tried that one. Colored pastas
>> using spinach and tomato look attractive before being cooked but the
>> colors seem to wash out and the taste is hard to
>> notice except with the very simplest of sauuces.

>That black squid ink stuff tastes of it. Sometimes pasta made at home
>with things included taste of them, but then you'd never do anything
>strong on them.

I have a vague recollection about the squid ink stuff but I don't think
I've ever tried it. What's its official name?

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" ha scritto nel messaggio
> Giusi wrote >

>>That black squid ink stuff tastes of it. Sometimes pasta made at home
>> >>with things included taste of them, but then you'd never do anything
>> >>strong on them.
>
> I have a vague recollection about the squid ink stuff but I don't think
> I've ever tried it. What's its official name?

> James Silverton

I don't think it has one official name. You put put ink in anything you're
making. I don't like it.
I have made pasta with artichoke powder and served it with butter and
parmigiano. That was good.

Giusi wrote:

> Barolo is expensive here, so it's weird to me to make pasta with it. I
> certainly don't braise pot roasts in it just so I can use the name.

You have mentioned that before. Just how much does it cost there?

Dave

Dave wrote on Sun, 14 Dec 2008 20:12:07 +0000:

>> Barolo is expensive here, so it's weird to me to make pasta
>> with it. I certainly don't braise pot roasts in it just so I
>> can use the name.

> You have mentioned that before. Just how much does it cost
> there?

Around here, I haven't seen Barolos as inexpensive as Australian
Shirazes but the prices have been about $15 upwards (very!)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton > wrote:

> I have a vague recollection about the squid ink stuff but I don't think
> I've ever tried it. What's its official name?

In Italian, it is "nero di seppia", nothing official or unofficial about
it.

Victor

James Silverton wrote:
> Dave wrote on Sun, 14 Dec 2008 20:12:07 +0000:
>
>>> Barolo is expensive here, so it's weird to me to make pasta
>>> with it. I certainly don't braise pot roasts in it just so I
>>> can use the name.
>
>> You have mentioned that before. Just how much does it cost
>> there?
>
> Around here, I haven't seen Barolos as inexpensive as Australian
> Shirazes but the prices have been about $15 upwards (very!)

That is what I would expect, but I am waiting to see what Giusi says.

Dave

"Giusi" > wrote:

> "James Silverton" ha scritto nel messaggio
> > Giusi wrote >
>
> > > That black squid ink stuff tastes of it. Sometimes pasta made at
> > > home >>with things included taste of them, but then you'd never
> > > do anything >>strong on them.
> >
> > I have a vague recollection about the squid ink stuff but I don't
> > think I've ever tried it. What's its official name?
>
> > James Silverton
>
> I don't think it has one official name. You put put ink in anything
> you're making. I don't like it. I have made pasta with artichoke
> powder and served it with butter and parmigiano. That was good.

Why are you crossposting this to uk.food+drink.misc?

Are you trying to food a British group with unwanted American postings?


** Posted from http://www.teranews.com **

"Dave" > ha scritto nel messaggio > Giusi wrote:
>
>> Barolo is expensive here, so it's weird to me to make pasta with it. I
>> >> certainly don't braise pot roasts in it just so I can use the name.
>
> You have mentioned that before. Just how much does it cost there?
>
> Dave

Last bottyle I was given was over euro 40.

"Victor Sack" > ha scritto nel messaggio > James Silverton >
>> I have a vague recollection about the squid ink stuff but I don't think>>
>> I've ever tried it. What's its official name?
>
> In Italian, it is "nero di seppia", nothing official or unofficial about
> it.
>
> Victor

Is that not the name of the flavoring rather than the pasta? I've seen
everything from orecchiette to tortellini made blackish.

"Mike.. . ." ha scritto nel messaggio > Following up to Giusi
>
>> Last bottle I was given was over euro 40.
>
> bottyle, sounds like that would be priced in lire, if not groats! :-)
> --
> Mike... . . . . . .

Watch out or I will send you an Italian keyboard. Actually I have developed
an interesting accent to my English. I have no character and take on
whatever the people around me speak.

"Giusi" > wrote in message

> "Victor Sack" > ha scritto nel messaggio > James Silverton >
>>> I have a vague recollection about the squid ink stuff but I don't
>>> think>> I've ever tried it. What's its official name?
>>
>> In Italian, it is "nero di seppia", nothing official or unofficial
>> about it.
>>
>> Victor
>
> Is that not the name of the flavoring rather than the pasta? I've
> seen everything from orecchiette to tortellini made blackish.

Looks like I will have to wander around Italian delis or import stores
and see if I can find a *small* quantity.
--
James Silverton
Potomac, Maryland

"James Silverton" > wrote in message
...
> Dave wrote on Sun, 14 Dec 2008 20:12:07 +0000:
>
>>> Barolo is expensive here, so it's weird to me to make pasta
>>> with it. I certainly don't braise pot roasts in it just so I
>>> can use the name.
>
>> You have mentioned that before. Just how much does it cost
>> there?
>
> Around here, I haven't seen Barolos as inexpensive as Australian Shirazes
> but the prices have been about $15 upwards (very!)
>
I bought a Barolo from Costco for Can$22. I thought at the time that this
was too cheap to be any good but I later found a review in a wine mag that
rated it well. It's still a bit young to drink so I haven't tried it yet.
Graham

Giusi wrote:
> "Dave" > ha scritto nel messaggio > Giusi wrote:
>>> Barolo is expensive here, so it's weird to me to make pasta with it. I
>>> >> certainly don't braise pot roasts in it just so I can use the name.
>> You have mentioned that before. Just how much does it cost there?
>>
>> Dave
>
> Last bottyle I was given was over euro 40.


Now I see what you mean about bing expensive :-(

Dave

Giusi wrote on Mon, 15 Dec 2008 11:42:11 +0100:

> "Victor Sack" > ha scritto nel messaggio > James Silverton >
>>> I have a vague recollection about the squid ink stuff but I don't
>>> think>> I've ever tried it. What's its official name?
>>
>> In Italian, it is "nero di seppia", nothing official or
>> unofficial about it.
>>
>Is that not the name of the flavoring rather than the pasta? I've seen
>everything from orecchiette to tortellini made blackish.

There don't seem to be any *Italian* grocery stores where I live and the
only possibility to find pasta flavored with squid ink seems to be
import stores. So far, the only type I have found has been in mixed bags
of varicolored leaf-shaped pasta where a few of the pieces were black.
The ingredients did list "cuttlefish ink" but a bag cost an arm and a
leg!




--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:

> There don't seem to be any *Italian* grocery stores where I live and the
> only possibility to find pasta flavored with squid ink seems to be
> import stores. So far, the only type I have found has been in mixed bags
> of varicolored leaf-shaped pasta where a few of the pieces were black.
> The ingredients did list "cuttlefish ink" but a bag cost an arm and a
> leg!

Consider ordering such products online, then. Here are a few examples:

<http://www.chefshop-gourmet-food-store.com/6224.html>

<http://www.todarobros.com/detail.aspx?ID=261>

<http://doma-italian-market.com/index.php?main_page=product_info&products_id=119>

<http://www.amazon.com/Rustichella-Abruzzo-Spaghetti-Black-Squid/dp/B000QHF3CC>

<http://www.amazon.com/Spanish-Squid-Ink-Packets-0-15/dp/B000LR4RC4/ref=sr_1_2?ie=UTF8&s=gourmet-food&qid=1229441614&sr=1-2>

<http://www.amazon.com/Artisan-Squid-Ink-Spaghetti-Sardinia-Seppia/dp/B0000DCXDL/ref=sr_1_5?ie=UTF8&s=gourmet-food&qid=1229441614&sr=1-5>

Victor

Victor wrote on Tue, 16 Dec 2008 16:55:19 +0100:

>> There don't seem to be any *Italian* grocery stores where I
>> live and the only possibility to find pasta flavored with
>> squid ink seems to be import stores. So far, the only type I
>> have found has been in mixed bags of varicolored leaf-shaped
>> pasta where a few of the pieces were black. The ingredients
>> did list "cuttlefish ink" but a bag cost an arm and a leg!

> Consider ordering such products online, then. Here are a few examples:

> <http://www.chefshop-gourmet-food-store.com/6224.html>

> <http://www.todarobros.com/detail.aspx?ID=261>

> <http://doma-italian-market.com/index...age=product_in
> fo&products_id=119>

> <http://www.amazon.com/Rustichella-Ab...etti-Black-Squ
> id/dp/B000QHF3CC>

> <http://www.amazon.com/Spanish-Squid-...-0-15/dp/B000L
> R4RC4/ref=sr_1_2?ie=UTF8&s=gourmet-food&qid=1229441614&sr=1-2>

> <http://www.amazon.com/Artisan-Squid-...ti-Sardinia-Se
> ppia/dp/B0000DCXDL/ref=sr_1_5?ie=UTF8&s=gourmet-food&qid=12294
> 41614&sr=1-5>

Thanks very much for the extensive list. I don't really want to make a
project of it but I was just intrigued by the idea of the squid ink
flavoring. I know the ink is used in some Spanish dishes but I've never
had the nerve to try them.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Patricia wrote on Sun, 14 Dec 2008 20:02:14 -0500:

>> "James Silverton" ha scritto nel messaggio
> >> Giusi wrote >
>>
> > >> That black squid ink stuff tastes of it. Sometimes pasta
> > >> made at
> > > home >>> with things included taste of them, but then
> > > home >>> you'd never
> > >> do anything >>strong on them.
> >>
> >> I have a vague recollection about the squid ink stuff but I
> >> don't think I've ever tried it. What's its official name?
>>
> >> James Silverton
>>
>> I don't think it has one official name. You put put ink in
>> anything you're making. I don't like it. I have made pasta with
>> artichoke powder and served it with butter and
>> parmigiano. That was good.

> Why are you crossposting this to uk.food+drink.misc?

> Are you trying to food a British group with unwanted American
> postings?

The topic was started, and not by me, as a cross post like many in
u.f.m, and I just continued so ask the OP.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"Victor Sack"
> James Silverton wrote:
>
>> There don't seem to be any *Italian* grocery stores where I live and the
>> >> only possibility to find pasta flavored with squid ink seems to be >>
>> import stores. So far, the only type I have found has been in mixed bags
>> >> of varicolored leaf-shaped pasta where a few of the pieces were black.
>> >> The ingredients did list "cuttlefish ink" but a bag cost an arm and a
>> leg!
>
> Consider ordering such products online, then. Here are a few examples:

snipped list

> Victor

Have you looked at Vace in Bethesda and the Italian wholesaler at NY and
Florida Avenues? My info on the DC area is old, but those two had a lot of
what I wanted.
It's also easy to make, using a hot water pasta recipe, like that for
orecchiette, mixing in the ink of fresh squid (sometimes available
separately) and then the hot water. You can hand roll long spaghetti-like
things, make orecchiette or roll out and cut into shapes-- like starfish? I
warn you that it stinks like old fish.
I thawed a frozen lobster and the bag leaked. This was days ago. I cleaned
at the time, but today scrubbed again and the smell is just like squid ink.

"James Silverton" <> ha scritto nel messaggio
> Patricia wrote >
>> Are you trying to food a British group with unwanted American postings?
>
> The topic was started, and not by me, as a cross post like many in u.f.m,
> and I just continued so ask the OP.
> James Silverton

Why excuse oneself to someone no one has ever heard of before? What can it
matter to a non-contributor what Brits feel like eating or talking about?

"Giusi" > wrote in message

> "Victor Sack"
>> James Silverton wrote:
>>
>>> There don't seem to be any *Italian* grocery stores where I live
>>> and the >> only possibility to find pasta flavored with squid ink
>>> seems to be >> import stores. So far, the only type I have found
>>> has been in mixed bags >> of varicolored leaf-shaped pasta where a
>>> few of the pieces were black. >> The ingredients did list
>>> "cuttlefish ink" but a bag cost an arm and a leg!
>>
>> Consider ordering such products online, then. Here are a few
>> examples:
>
> snipped list
>
>> Victor
>
> Have you looked at Vace in Bethesda and the Italian wholesaler at NY
> and Florida Avenues? My info on the DC area is old, but those two
> had a lot of what I wanted.
> It's also easy to make, using a hot water pasta recipe, like that for
> orecchiette, mixing in the ink of fresh squid (sometimes available
> separately) and then the hot water. You can hand roll long
> spaghetti-like things, make orecchiette or roll out and cut into
> shapes-- like starfish? I warn you that it stinks like old fish.
> I thawed a frozen lobster and the bag leaked. This was days ago. I
> cleaned at the time, but today scrubbed again and the smell is just
> like squid ink.

Thanks but Vace does not seem to be listed and I think you have
frightened me off since I am strongly repelled by old fish odors.

By the way, for the benefit of Patricia who regards American posts as
unwanted, this is the first post by me on cuttlefish ink that could be
termed specifically "American".

--
James Silverton
Potomac, Maryland

In message >, Waldo Centini
> writes
>Op Sun, 14 Dec 2008 20:02:14 -0500 Patricia illuminated the masses with
>this:
>
>> Are you trying to food a British group with unwanted American postings?
>
>**** off stupid cow.
>
It's a troll, Waldo.
--
June Hughes

On Tue, 16 Dec 2008 17:33:55 +0100, "Giusi" >
wrote:

>"James Silverton" <> ha scritto nel messaggio
>> Patricia wrote >
>>> Are you trying to food a British group with unwanted American postings?
>>
>> The topic was started, and not by me, as a cross post like many in u.f.m,
>> and I just continued so ask the OP.
>> James Silverton
>
>Why excuse oneself to someone no one has ever heard of before? What can it
>matter to a non-contributor what Brits feel like eating or talking about?

Hold on! I'm told by you that I, and others, musn't cross-post to both
RFC & U.F+D.M! Yet here you are doing it.

Seems like one rule for you, and one rule for everyone else.

On Tue, 16 Dec 2008 18:15:46 +0100, Waldo Centini
> wrote:

>Op Sun, 14 Dec 2008 20:02:14 -0500 Patricia illuminated the masses with
>this:
>
>> Are you trying to food a British group with unwanted American postings?
>
>**** off stupid cow.

I agree. Maybe not quite so strongly, but I agree.

But to quote Giusi on cross-posting:

"No one is that interesting that every single thing they write needs
to be written to many groups. It ends up with a bunch of nut cases from
everywhere littering ukfd with filthy language and "me too"."

Maybe some people are interested in the opinions of ("nut cases" as
Giusi would say) people from rec.food.cooking.

Corey Richardson wrote:
> On Tue, 16 Dec 2008 18:15:46 +0100, Waldo Centini
> > wrote:
>
>> Op Sun, 14 Dec 2008 20:02:14 -0500 Patricia illuminated the masses
>> with this:
>>
>>> Are you trying to food a British group with unwanted American
>>> postings?
>>
>> **** off stupid cow.
>
> I agree. Maybe not quite so strongly, but I agree.
>
> But to quote Giusi on cross-posting:
>
> "No one is that interesting that every single thing they write needs
> to be written to many groups. It ends up with a bunch of nut cases
> from everywhere littering ukfd with filthy language and "me too"."
>
> Maybe some people are interested in the opinions of ("nut cases" as
> Giusi would say) people from rec.food.cooking.

For goodness sake, are you ever going to stop whinging?

"Corey Richardson" > wrote in message
...
> On Tue, 16 Dec 2008 17:33:55 +0100, "Giusi" >
> wrote:
>
>>"James Silverton" <> ha scritto nel messaggio
>>> Patricia wrote >
>>>> Are you trying to food a British group with unwanted American postings?
>>>
>>> The topic was started, and not by me, as a cross post like many in u.f.m,
>>> and I just continued so ask the OP.
>>> James Silverton
>>
>>Why excuse oneself to someone no one has ever heard of before? What can it
>>matter to a non-contributor what Brits feel like eating or talking about?
>
> Hold on! I'm told by you that I, and others, musn't cross-post to both
> RFC & U.F+D.M! Yet here you are doing it.
>
> Seems like one rule for you, and one rule for everyone else.

Corey, I have come to the conclusion - and that is taken under due
consideration of my often (as now) drunken. inebriated and befuddled state of
mind - that Guisi and Mike are simply one and the same poster who keep relying
on their never-ending pro Italian/Spanish suggestive posts, to one day spell
an end to British, and even UK cooking, as it was once known and loved. They
wrap themselves in the circle of the gold stars as known and loved by Sarkosy,
Dani-the-Red, and all other rogues and vagabonds who have ever wrapped
themselves in that flag. See:
"Which one's the democrat?"
http://eureferendum.blogspot.com/200...-democrat.html

Then let's go look for sure to see what everyone is actually talking about:
http://www.telegraph.co.uk/news/worl...y-EU-flag.html

They will have just as much success in their endeavours as the Petit Caporal,
the smelly housepainter of Vienna, or even the guy who tried to claim "Our
Ocean/Sea". But let's not talk about "the war", eh? Because while the German
nation has properly acknowledged and paid the price for the atrocities
committed by them, the poor Italians were simply, simple victims of the
Hitler/Mussolini pacts and all the other unfortunate things that befell them.
Get real. When they were "winning" they thought they were glorious. When they
came snapping in at the heels of their German meister, they were jackals, just
as Churchill described them. Shed not tears for *that* cruel Italian nation
which celebrated wholeheartedly so long as they were on the winning side. When
the fortunes of war changed, so did the Italian outlook on war. I defy any
Italian to tell me otherwise! I lived through those times and I know what I
speak of. I remember seeing newsreels of the Pope blessing old fashioned
Italian bi-planes as they set out to bomb Abyssinia. Old fashioned bi-planes
on the newsreel maybe, but very, very modern to the poor tribesmen who were
the recipients of the bombs (including gas) and who had absolutely no way of
fighting back.

No wonder they all yelled for the infallible:

"DUCE!!!"

"DUCE!!!"

"DUCE!!!"

Wot a heroic hero!

p.s. - Janet Baraclough may unpurse her lips for a moment (thanks, Mike) to
cast whatever aspidistras she may like on what I have posted:

Janet, dear, please try to be factual or else go back and snuggle up to your
Les. Again.

--
Pete - not a troll

On Sun, 14 Dec 2008 20:02:14 -0500, in rec.food.cooking, Patricia wrote:

>"Giusi" > wrote:
>
>> "James Silverton" ha scritto nel messaggio
>> > Giusi wrote >
>>
>> > > That black squid ink stuff tastes of it. Sometimes pasta made at
>> > > home >>with things included taste of them, but then you'd never
>> > > do anything >>strong on them.
>> >
>> > I have a vague recollection about the squid ink stuff but I don't
>> > think I've ever tried it. What's its official name?
>>
>> > James Silverton
>>
>> I don't think it has one official name. You put put ink in anything
>> you're making. I don't like it. I have made pasta with artichoke
>> powder and served it with butter and parmigiano. That was good.
>
>Why are you crossposting this to uk.food+drink.misc?
>
>Are you trying to food a British group with unwanted American postings?
>
>
I presume this is indeed a troll. As the OP, I crossposted - why not? Both
are food groups, there are probably many more people who cook Italian food
in American than in the UK although I've sourced this from the UK (Lidl,
which is of course German). It's a pure food topic, should be of interest
to both groups.

Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/

Doug Weller > wrote:

> I presume this is indeed a troll. As the OP, I crossposted -
> why not?

On a large majority of social usenet groups, a large majority
of participants either ignore, kill, discount, or flame at
crossposts. This is from long experience that crossposting
leads at best to disarray. Crossposting gives trolls fresh
fodder.

On many technical newsgroups, it's pretty much okay. RFC
counts more as a social newsgroup in this aspect.

Steve

On Wed, 17 Dec 2008 21:22:42 -0000, "Pete Wilkins"
> wrote:

>
>"Corey Richardson" > wrote in message
.. .
>> On Tue, 16 Dec 2008 17:33:55 +0100, "Giusi" >
>> wrote:
>>
>>>"James Silverton" <> ha scritto nel messaggio
>>>> Patricia wrote >
>>>>> Are you trying to food a British group with unwanted American postings?
>>>>
>>>> The topic was started, and not by me, as a cross post like many in u.f.m,
>>>> and I just continued so ask the OP.
>>>> James Silverton
>>>
>>>Why excuse oneself to someone no one has ever heard of before? What can it
>>>matter to a non-contributor what Brits feel like eating or talking about?
>>
>> Hold on! I'm told by you that I, and others, musn't cross-post to both
>> RFC & U.F+D.M! Yet here you are doing it.
>>
>> Seems like one rule for you, and one rule for everyone else.
>
>Corey, I have come to the conclusion - and that is taken under due
>consideration of my often (as now) drunken. inebriated and befuddled state of
>mind - that Guisi and Mike are simply one and the same poster who keep relying
>on their never-ending pro Italian/Spanish suggestive posts, to one day spell
>an end to British, and even UK cooking, as it was once known and loved.

Given the content of their posts, that would not surprise me one bit

On Wed, 17 Dec 2008 08:13:02 -0000, "Ophelia" > wrote:

>Corey Richardson wrote:
>> On Tue, 16 Dec 2008 18:15:46 +0100, Waldo Centini
>> > wrote:
>>
>>> Op Sun, 14 Dec 2008 20:02:14 -0500 Patricia illuminated the masses
>>> with this:
>>>
>>>> Are you trying to food a British group with unwanted American
>>>> postings?
>>>
>>> **** off stupid cow.
>>
>> I agree. Maybe not quite so strongly, but I agree.
>>
>> But to quote Giusi on cross-posting:
>>
>> "No one is that interesting that every single thing they write needs
>> to be written to many groups. It ends up with a bunch of nut cases
>> from everywhere littering ukfd with filthy language and "me too"."
>>
>> Maybe some people are interested in the opinions of ("nut cases" as
>> Giusi would say) people from rec.food.cooking.
>
>For goodness sake, are you ever going to stop whinging?

You don't think I have a right to whinge considering how I've been
treated on uk.food+drink.misc in the past few months by certain people,
Ophelia?

On Thu, 18 Dec 2008 11:04:11 +0000, Doug Weller
> wrote:

>On Sun, 14 Dec 2008 20:02:14 -0500, in rec.food.cooking, Patricia wrote:
>
>>"Giusi" > wrote:
>>
>>> "James Silverton" ha scritto nel messaggio
>>> > Giusi wrote >
>>>
>>> > > That black squid ink stuff tastes of it. Sometimes pasta made at
>>> > > home >>with things included taste of them, but then you'd never
>>> > > do anything >>strong on them.
>>> >
>>> > I have a vague recollection about the squid ink stuff but I don't
>>> > think I've ever tried it. What's its official name?
>>>
>>> > James Silverton
>>>
>>> I don't think it has one official name. You put put ink in anything
>>> you're making. I don't like it. I have made pasta with artichoke
>>> powder and served it with butter and parmigiano. That was good.
>>
>>Why are you crossposting this to uk.food+drink.misc?
>>
>>Are you trying to food a British group with unwanted American postings?
>>
>>
>I presume this is indeed a troll. As the OP, I crossposted - why not? Both
>are food groups, there are probably many more people who cook Italian food
>in American than in the UK although I've sourced this from the UK (Lidl,
>which is of course German). It's a pure food topic, should be of interest
>to both groups.
>
>Doug

It is of interest, and is on-topic, to both groups - so I see why you
cross-posted it.

"Mike.. . ." > wrote in message
...
> Following up to Doug Weller
>
>> I presume this is indeed a troll. As the OP, I crossposted - why not? Both
>> are food groups, there are probably many more people who cook Italian food
>> in American than in the UK although I've sourced this from the UK (Lidl,
>> which is of course German). It's a pure food topic, should be of interest
>> to both groups.
>
> indeed, its probably from the tr*ll who xposts everything and then whines
> with faux innocence when people complain, so far he has taken in a grand
> total of one person. I cannot see what's wrong with the occasional xpost
> when your'e hoping to pick up info from another group, but not everybody
> here thinks that

Mike, were you born dumb or did you learn it?

Doug Weller said "As the OP, I crossposted - why not?" and went on to explain
why he had done so.

*You*, as the self-elected meister of ufdm then proceed with your unwarranted
obsession against Corey.

Mike, did Corey abuse you or something in an earlier life? You really do need
to get this hate fixture of yours seen to. At the end of the day, it is
*quite* pathetic.

--
Pete