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What can I cook for less than $5???
ChattyCathy wrote:
> dsi1 wrote: > >> Victor Sack wrote: >>> [malicious crossposting elided] >>> >>> Serene Vannoy > wrote: >>> >>> [snipped] >>> >>> For God's sake, Serene, don't you ever notice crosspostings? >>> >>> Get a better newsreader. >>> >>> Victor >> I thought you should be made aware that your post was originally >> crossposted. Ironic, ain't it? > > That it is <smirk> Another classy move is when folks will chide others for posting to a topic they deem as a troll post. "Do not feed the troll!" Of course, they do this by posting to the troll topic. Sometimes they'll even end up with a large number of posts. I love when that happens. > > What I wanna know is why Victor singled out Serene when several others > had already done the same in earlier replies... And yes, I also thought > his above reply to her terse to the point of rudeness. >> Get a better newsreader? :-) > > My newsreader doesn't 'warn' me per se that I am about to crosspost, but > before I hit 'send' I glance at the group(s) it shows I'm about to > reply to. I (usually) just delete the obvious when necessary, but I > forget occasionally. So sue me. OK, I now sue thee! (sorry about that) You're doing all that any right-minded person could be expected to do to combat this deadly scourge. So am I. :-) |
What can I cook for less than $5???
dsi1 wrote:
> ChattyCathy wrote: >> >> My newsreader doesn't 'warn' me per se that I am about to crosspost, >> but before I hit 'send' I glance at the group(s) it shows I'm about >> to reply to. I (usually) just delete the obvious when necessary, but >> I forget occasionally. So sue me. > > OK, I now sue thee! (sorry about that) <g> > > You're doing all that any right-minded person could be expected to do > to combat this deadly scourge. So am I. :-) Reminds me of a Boss I had years ago... He could add up very long columns of figures in his head (very quickly) and always arrived at the correct answer first time round. (I know this because at first I didn't believe him and checked his answers with a calculator - and he was always right). So one day I said to him, "Dunno how you can do that so fast and so accurately without a calculator, I know I can't." and he said, "I have a calculator - up here. [He was pointing a finger at his head] It's called a brain." <laugh>. -- Cheers Chatty Cathy |
What can I cook for less than $5???
"ChattyCathy" > wrote in message ... > dsi1 wrote: > >> Victor Sack wrote: >>> [malicious crossposting elided] >>> >>> Serene Vannoy > wrote: >>> >>> [snipped] >>> >>> For God's sake, Serene, don't you ever notice crosspostings? >>> >>> Get a better newsreader. >>> >>> Victor >> >> I thought you should be made aware that your post was originally >> crossposted. Ironic, ain't it? > > That it is <smirk> > > What I wanna know is why Victor singled out Serene when several others > had already done the same in earlier replies... And yes, I also thought > his above reply to her terse to the point of rudeness. Victor is not an equal opportunist like me... he's a cowardly preditor, focuses his wrath on who he perceives to be the least able to defend themselves... very typical of those who choose who they want to like them by how likely they're least apt to be competion and so engage in selective ass kissing. You'd know if Victor perceived you a non threat, you'd have hickeys all over your butt. >> Get a better newsreader? :-) > > My newsreader doesn't 'warn' me per se that I am about to crosspost, but > before I hit 'send' I glance at the group(s) it shows I'm about to > reply to. I (usually) just delete the obvious when necessary, but I > forget occasionally. So sue me. > > That's most normal people. |
What can I cook for less than $5???
On Wed, 01 Apr 2009 09:28:51 +0200, ChattyCathy wrote:
> dsi1 wrote: > >> Victor Sack wrote: >>> [malicious crossposting elided] >>> >>> Serene Vannoy > wrote: >>> >>> [snipped] >>> >>> For God's sake, Serene, don't you ever notice crosspostings? >>> >>> Get a better newsreader. >>> >>> Victor >> >> I thought you should be made aware that your post was originally >> crossposted. Ironic, ain't it? > > That it is <smirk> > > What I wanna know is why Victor singled out Serene when several others > had already done the same in earlier replies... And yes, I also thought > his above reply to her terse to the point of rudeness. >> >> Get a better newsreader? :-) > > My newsreader doesn't 'warn' me per se that I am about to crosspost, but > before I hit 'send' I glance at the group(s) it shows I'm about to > reply to. I (usually) just delete the obvious when necessary, but I > forget occasionally. So sue me. the vital question is: is this crime more heinous or less heinous than taking eleven items through the express checkout? your pal, blake |
What can I cook for less than $5???
blake murphy wrote:
> On Wed, 01 Apr 2009 09:28:51 +0200, ChattyCathy wrote: >> >> My newsreader doesn't 'warn' me per se that I am about to crosspost, >> but before I hit 'send' I glance at the group(s) it shows I'm about >> to reply to. I (usually) just delete the obvious when necessary, but >> I forget occasionally. So sue me. > > the vital question is: is this crime more heinous or less heinous than > taking eleven items through the express checkout? I'd say they're on a par... but then who am I to judge? -- Cheers Chatty Cathy |
What can I cook for less than $5???
ChattyCathy wrote:
> dsi1 wrote: > > > Victor Sack wrote: > >> [malicious crossposting elided] > >> > >> Serene Vannoy > wrote: > >> > >> [snipped] > >> > >> For God's sake, Serene, don't you ever notice crosspostings? > >> > >> Get a better newsreader. > >> > >> Victor > > > > I thought you should be made aware that your post was originally > > crossposted. Ironic, ain't it? > > That it is <smirk> > > What I wanna know is why Victor singled out Serene when several others > had already done the same in earlier replies... And yes, I also > thought his above reply to her terse to the point of rudeness. As always, I like the cross-post. That way my filters take care of it up front. Brian -- Day 57 of the "no grouchy usenet posts" project |
What can I cook for less than $5???
ChattyCathy wrote:
> dsi1 wrote: > >> ChattyCathy wrote: > >>> My newsreader doesn't 'warn' me per se that I am about to crosspost, >>> but before I hit 'send' I glance at the group(s) it shows I'm about >>> to reply to. I (usually) just delete the obvious when necessary, but >>> I forget occasionally. So sue me. >> OK, I now sue thee! (sorry about that) > > <g> >> You're doing all that any right-minded person could be expected to do >> to combat this deadly scourge. So am I. :-) > > Reminds me of a Boss I had years ago... He could add up very long > columns of figures in his head (very quickly) and always arrived at the > correct answer first time round. (I know this because at first I didn't > believe him and checked his answers with a calculator - and he was > always right). So one day I said to him, "Dunno how you can do that so > fast and so accurately without a calculator, I know I can't." and he > said, "I have a calculator - up here. [He was pointing a finger at his > head] It's called a brain." <laugh>. > I had a boss that was trained as an accountant and boy, could he work that calculator - his fingers would be working that 10 key at a hundred miles an hour while he looked at a sheet of figures as casually as the Sunday paper. I don't know how he did it. This skinny light-weight guy took me shooting at the gun range once. He was into revolvers and would fire off hot rounds from a S&W .44 magnum. He let me use his beautiful .357 Colt python with mild loads. His style of shooting was to place one round into a chamber, fire it off and then contemplate the shot. Zen-shooting. He was a dead shot too. OTOH, I was bad, the kick from the "mild" loads made me flinch and the blasts from his cannon next to me would make me skittish. Anyway, that's my boss story. He started out as the accountant of the company and now is the prez. :-) |
What can I cook for less than $5???
Steve Pope > wrote:
> I like trn. If there is a way of disabling it from crossposting, > I would do that as I as well sometimes don't see a crosspost when > replying. But otherwise, I'm not going to switch newsreaders > just for this reason. trn used to display a warning before posting, something like "are you sure you want to post this to thousands of machines all over the world? y/n". If your version still does it, it surely gives you an opportunity to check your reply for crossposting, among other things. trn, with its true graphical thread tree, is certainly one of the best newsreaders otherwise. Victor |
What can I cook for less than $5???
dsi1 > wrote:
> I thought you should be made aware that your post was originally > crossposted. Ironic, ain't it? It is more than ironic - it is positively ridiculous and inexcusable. Very sorry about it. Victor |
What can I cook for less than $5???
ChattyCathy > wrote:
> What I wanna know is why Victor singled out Serene when several others > had already done the same in earlier replies... Whatever in the world makes you think this? Do you actually think so, you do you just say so, for reasons of your own? It so happens that every posting has a time stamp on it, making it easy to see when it was posted. Most every newsreader makes it possible to sort by time posted. And it is easy to see that there were no cross-postings in the thread between Serene's post and mine. OBFood: Soupe Aux Tripes, a very simple tripe soup, from _Cooking with Pomiane_ by Edouard de Pomiane. Victor Soupe Aux Tripes This is a sort of pot-au-feu in which the beef is replaced by tripe. 1 lb tripe 3 cloves garlic 6 ozs carrots 3 leeks 1/2 lb tomatoes 4 tablespoons olive oil a bouquet of parsley, chervil and basil Scrape the carrots and leave them whole. Wash and trim the leeks and tie them into a bundle. Mince the garlic and cut the tripe into very thin strips. Chop the herbs finely and slice the tomatoes in two. Pour the olive oil into a heavy saucepan and fry the garlic golden brown. Add 4 pints of water and bring it to the boil. Add the carrots, leeks and tomatoes and plenty of salt and pepper and bring them to the boiling point once more. Add the tripe and, when it is boiling, cover the pan and simmer for 3 hours. Taste the soup and adjust the seasoning to suit your palate. Remove the vegetables. Boil for 5 minutes more and then serve to each of your guests a couple of ladles full of tender tripe and golden broth. All but the most snobbish will enjoy this soup. |
What can I cook for less than $5???
Victor Sack wrote:
> dsi1 > wrote: > >> I thought you should be made aware that your post was originally >> crossposted. Ironic, ain't it? > > It is more than ironic - it is positively ridiculous and inexcusable. > Very sorry about it. Now you're making me feel bad for mentioning it. I've crossposted myself, but won't if I can help it. That's all we can hope to do. :-) > > Victor |
What can I cook for less than $5???
Victor Sack wrote:
> ChattyCathy > wrote: > >> What I wanna know is why Victor singled out Serene when several >> others had already done the same in earlier replies... > > Whatever in the world makes you think this? Do you actually think so, > you do you just say so, for reasons of your own? It so happens that > every posting has a time stamp on it, making it easy to see when it > was > posted. Most every newsreader makes it possible to sort by time > posted. Indeed. As does mine. > And it is easy to see that there were no cross-postings in the > thread between Serene's post and mine. I beg to differ. Serene posted her (food-related) reply on the 29th March at 05:10 (my time). Steve Pope also replied (again food-related but with cross-posts) on the 29th at 05:22, then Bobo Bonobo (Bryan) responded to the OP (also without removing the cross-posting) on the 29th at 05:27. He did point out that he thought it might be a troll post, I'll give you that... However, *your* response to Serene was posted on the 29th at 06:06. Think you need to get a better newsreader (or maybe you have those posters kf'd, who knows?). Either way, may I remind you that r.f.c is *not* a moderated group, so taking Serene to task about this was a tad over the top, IMNSHO. And of course (as you have already admitted in your post dated April 1st at 23:59) your forgetting to remove the cross posts yourself was a big faux pas too. <laugh> IOW, sh*t happens. -- Cheers Chatty Cathy |
What can I cook for less than $5???
On Wed, 01 Apr 2009 17:29:12 +0200, ChattyCathy wrote:
> blake murphy wrote: > >> On Wed, 01 Apr 2009 09:28:51 +0200, ChattyCathy wrote: > >>> >>> My newsreader doesn't 'warn' me per se that I am about to crosspost, >>> but before I hit 'send' I glance at the group(s) it shows I'm about >>> to reply to. I (usually) just delete the obvious when necessary, but >>> I forget occasionally. So sue me. >> >> the vital question is: is this crime more heinous or less heinous than >> taking eleven items through the express checkout? > > I'd say they're on a par... but then who am I to judge? <snort> it would be irresponsible not to. your pal, blake |
What can I cook for less than $5???
On Thu, 02 Apr 2009 08:53:28 +0200, ChattyCathy wrote:
> > Either way, may I remind you that r.f.c is *not* a moderated group, so > taking Serene to task about this was a tad over the top, IMNSHO. And of > course (as you have already admitted in your post dated April 1st at > 23:59) your forgetting to remove the cross posts yourself was a big > faux pas too. <laugh> IOW, sh*t happens. sure, shit happens, but it's not supposed to happen *to me*. there's a flaw in the system somewhere. your pal, blake |
What can I cook for less than $5???
ChattyCathy > wrote:
> I beg to differ. Serene posted her (food-related) reply on the 29th > March at 05:10 (my time). Steve Pope also replied (again food-related > but with cross-posts) on the 29th at 05:22, then Bobo Bonobo (Bryan) > responded to the OP (also without removing the cross-posting) on the > 29th at 05:27. He did point out that he thought it might be a troll > post, I'll give you that... > > However, *your* response to Serene was posted on the 29th at 06:06. > Think you need to get a better newsreader (or maybe you have those > posters kf'd, who knows?). There was one single post, modom's (not crossposted), between mine and Serene's. What time stamps does your newsreader or newsserver presents to you? Those of the newsreader of the poster, of the outgoing newsserver, or of the receiving newsserver? It can make a big difference on occasion. > Either way, may I remind you that r.f.c is *not* a moderated group, so > taking Serene to task about this was a tad over the top, IMNSHO. Nonsense. In a moderated newsgroup her message just would not get posted. It is in unmoderated newsgroups that people take each other to task. Peer pressure makes the world go round. Do you even know what happens in other newsgroups and how they prosper, die, or get split up, all because of people's initiative or lack of such? How long have you been around? ObFood: Here is a recipe for a kind of mushroom paprikás with poached eggs, which is based on the Gundel's recipe and which I like very much. I personally prefer to omit caraway and green pepper and add a bit more paprika and tomatoes. Poached eggs Bakony-style 100 g (3.5 oz) onions 120 g (4.2 oz) butter 15 g (0.5 oz) paprika 350 g (12 oz) mushrooms salt, garlic, ground caraway, parsley 160 g (5.6 oz) green pepper 80 g (3 oz) tomatoes 300 g (11 oz) sour cream 30 g (1.1 oz) flour 12 poached eggs 4 helpings cooked rice Lightly fry finely minced onions in butter, add paprika and mix briskly, and immediately add mushrooms cut into not too wide slices. Add salt, garlic, ground caraway and parsley. Let the cooking juices reduce and add cubed pepper and tomatoes, then add a bit of stock made of bones, or water, and simmer, covered. Mix the sour cream with the flour and add to the mushrooms. Into the boiling salted water slide in the shelled eggs and cook for no longer than 3 minutes. Take out with a perforated spoon, dip in cold water and trim the edges. Place the eggs on a bed of cooked rice, pour the mushroom sauce over everything and sprinkle some finely chopped parsley over the eggs. One can also sprinkle a bit of melted fat with paprika over the eggs. This dish is even better and acquires a more Hungarian character if, instead of butter, it is prepared with melted smoked bacon fat. |
What can I cook for less than $5???
ChattyCathy > wrote:
> So what would you make of this? Still looks to me like there were 3 > posts between Serene's post and yours... Maybe they hit your newsserver > at different times because of propagation etc. Who knows? > > IIRC, you're in Germany - which puts you in exactly the same time zone > as me (local time) at the moment, is that correct? BTW, what timestamps > does your newsreader or newsserver present to you, for the same bunch > of posts? The whole thing may sometimes get complicated because of possible various local and remote setup misconfigurations and software glitches. The most common one is, of course, local time and time-zone settings of posters' own computers. (Just as an example, I am going to send off this post with my computer clock deliberately set incorrectly.) Then, there may be newsservers' software glitches. A newsserver can receive posts and hold them, not doing anything, and then release them, at the same time putting on its time stamp. Time stamps one sees depend on the newsservers. Some put theirs on, some do not. Mine does not. I get to see time stamps of some of the newsservers of other posters only. > > Nonsense. In a moderated newsgroup her message just would not get > > posted. It is in unmoderated newsgroups that people take each other > > to task. Peer pressure makes the world go round. > > You call it peer pressure, I call it Netkopping. <shrug> Netcopping is reporting someone. ObFood: Oeufs en meurette, from _Bistro Cooking_ by Patricia Wells. Victor Oeufs en Meurette Poached Eggs with Red Wine Sauce 1 carrot, peeled and cubed 2 shallots, minced 2 imported bay leaves 2 garlic cloves, minced 1 sprig of fresh rosemary or tarragon 2 cups (500 ml) full-bodied red wine, such as a Côtes-du-Rhône, Cahors, or Madiran 8 slices French bread or any good homemade bread, cut into 1/2-inch (1.5 cm) thick slices, crusts removed, cut into even 3-inch (7.5 cm) rounds with a biscuit cutter 2 garlic cloves, peeled and halved 1 tablespoon (1/2 ounce; 15 g) unsalted butter, softened 1 tablespoon all-purpose flour 2 tablespoons distilled vinegar 8 extra-large eggs, at room temperature Salt and freshly ground black pepper 1. In a medium-size nonreactive saucepan, combine the carrot, shallots, bay leaves, minced garlic, rosemary, and wine over high heat. Boil until reduced by half, about 10 minutes. Strain the wine; discard the vegetables and herbs. (This step can be done well in advance and the wine refrigerated.) 2. Preheat the broiler. 3. Toast the bread on both sides until golden brown. Remove from the oven and immediately rub on both sides with a cut garlic clove. 4. Complete the red wine sauce: On a plate, mash the butter and flour together to form a well-blended paste (beurre manie). In a small nonreactive saucepan, bring the reduced wine to a simmer. Carefully whisk in the butter and flour paste, a little at a time, until the sauce is lightly thickened and glossy. Remove from the heat and keep warm. 5. In two shallow 10-inch (25.5 cm) pans, bring 3 inches (7.5 cm) of water and 1 tablespoon of vinegar to a boil. Turn off the heat and immediately break 4 eggs directly into the water in each pan, carefully opening the shells close to the water's surface, so the eggs slip into the water in one piece. Immediately cover the pans with tight-fitting lids to retain the heat. Do not disturb the pans. Allow the eggs to cook for three minutes before lifting the lids. The eggs are ready when the whites are opaque and the yolks are covered with a thin, translucent layer of white. 6. While the eggs cook, place 2 toasts (croutons) on each of 4 warmed plates Using a flat, slotted spoon, carefully lift the eggs from the water and place on top of the croutons. Spoon the wine sauce all around, season with salt and pepper to taste, and serve immediately, with additional toasted bread, if desired. Yield: 4 servings |
What can I cook for less than $5???
Victor Sack wrote:
> ChattyCathy > wrote: > > There was one single post, modom's (not crossposted), between mine and > Serene's. Yes I saw that too, but it wasn't crossposted so I didn't mention it. > What time stamps does your newsreader or newsserver > presents to you? Those of the newsreader of the poster, of the > outgoing newsserver, or of the receiving newsserver? It can make a > big difference on occasion. AFAIAA, the timestamps on my newsreader come from my receiving newsserver (which is in the US) - but I have my PC set to local South African time, so it 'converts' them to my local time. Anyway, I'm not 100% sure how it works exactly, and with all the different time zones and newsservers we have worldwide I decided to go and look at this thread on <gasp> Google Groups and see what timestamps they had there. I then sorted the posts by date... and this is what I saw: OP Newsgroups: de.alt.augenoptik, rec.food.cooking From: Jasper Tiler > Date: Sat, 28 Mar 2009 20:07:45 -0700 (PDT) Local: Sun, Mar 29 2009 5:07 am Serene's post: Newsgroups: de.alt.augenoptik, rec.food.cooking From: Serene Vannoy > Date: Sat, 28 Mar 2009 20:10:17 -0700 Local: Sun, Mar 29 2009 5:10 am Steve Pope's post: Newsgroups: de.alt.augenoptik, rec.food.cooking From: (Steve Pope) Date: Sun, 29 Mar 2009 03:22:12 +0000 (UTC) Local: Sun, Mar 29 2009 5:22 am Bryan's post: Newsgroups: de.alt.augenoptik, rec.food.cooking From: Bobo Bonobo® > Date: Sat, 28 Mar 2009 20:27:44 -0700 (PDT) Local: Sun, Mar 29 2009 5:27 am modom's post: Newsgroups: rec.food.cooking From: "modom (palindrome guy)" > Date: Sat, 28 Mar 2009 23:05:50 -0500 Local: Sun, Mar 29 2009 6:05 am And your post: Newsgroups: de.alt.augenoptik, rec.food.cooking From: (Victor Sack) Date: Sun, 29 Mar 2009 06:06:36 +0200 Local: Sun, Mar 29 2009 6:06 am So what would you make of this? Still looks to me like there were 3 posts between Serene's post and yours... Maybe they hit your newsserver at different times because of propagation etc. Who knows? IIRC, you're in Germany - which puts you in exactly the same time zone as me (local time) at the moment, is that correct? BTW, what timestamps does your newsreader or newsserver present to you, for the same bunch of posts? Or if you go and look at these posts on Google Groups, do you see them in the same order? Would be quite interested to know. > >> Either way, may I remind you that r.f.c is *not* a moderated group, >> so taking Serene to task about this was a tad over the top, IMNSHO. > > Nonsense. In a moderated newsgroup her message just would not get > posted. It is in unmoderated newsgroups that people take each other > to task. Peer pressure makes the world go round. You call it peer pressure, I call it Netkopping. <shrug> > Do you even know what happens in other newsgroups and how they > prosper, die, or get split up, all because of people's initiative or > lack of such? Heh. I'm not worried about other newsgroups. The only one I follow on a regular basis is r.f.c. - which has been going for years - and I don't see it dying anytime soon because of a couple of cross-posts made in error. However, if rumors are to be believed, Usenet is on it's way out, so let's enjoy it while it lasts... > How long have you been around? Long enough to know that you get 'grumpy' sometimes (just like a lot of us here). There is one thing you're forgetting here, tho'. Serene did not cross-post on purpose. It was a mistake. We all make mistakes - even you did <g>. In fact Serene is one of the best food-related posters here and a great cook, IMHO. She rarely posts anything OT or antagonizes other posters, so I still think you were being way too harsh to her in your response. > > ObFood: Here is a recipe for a kind of mushroom paprikás with poached > eggs, which is based on the Gundel's recipe and which I like very > much. I personally prefer to omit caraway and green pepper and add a > bit more paprika and tomatoes. > > Poached eggs Bakony-style Very appropriate choice of recipe. Thanks. As I am sure you already know we have chickens who produce plenty of eggs... Gonna show this one to Dad - he loves this sort of thing and it sounds good to me too. I even have all the other ingredients at hand. <g> -- Cheers Chatty Cathy |
What can I cook for less than $5???
On Mar 28, 8:07*pm, Jasper Tiler > wrote:
> I want to cook something delicious, but I do not > have a big budget. It must be for 2 persons and > it must be tasty and it must not cost more than > $5. > > What can I cook for less than $5??? This is a delicious and fool-proof recipe I got from my deceased aunt (I never appreciated her enough when she was alive and we often didn't get along, but she had many good qualities*): One long generic sausage such as those from Alberto's, et al. One bottle ketshup One large onion Slice the sausage and onion thinly and put them in a pan. Pour in the whole bottle of ketshup, heat until the juices from the sausage seep out, the ketshup thickens, and the onion pieces are cooked. Good as is, or serve with bread or rice. (She also had the idea of mixing coke with milk. It sounded weird to me at first, but it didn't taste bad at all, and makes a good substitute for chocolate milk.) -- Ht |
What can I cook for less than $5???
htn963 wrote:
> (She also had the idea of mixing coke with milk. It sounded weird to > me at first, but it didn't taste bad at all, and makes a good > substitute for chocolate milk.) I thought I came up with that drink. Anyway, good for your aunt. Coke and milk is a good combination. You have to drink it within a few minutes or you'll get a thick layer of icky cheezy material floating on the top of some liquid that no longer looks like Coke or milk. > > -- > Ht |
What can I cook for less than $5???
dsi1 wrote:
> htn963 wrote: > >> (She also had the idea of mixing coke with milk. It sounded weird to >> me at first, but it didn't taste bad at all, and makes a good >> substitute for chocolate milk.) > > I thought I came up with that drink. Anyway, good for your aunt. Coke > and milk is a good combination. You have to drink it within a few > minutes or you'll get a thick layer of icky cheezy material floating > on the top of some liquid that no longer looks like Coke or milk. Years and years ago I worked with a woman who drank Coke and milk because she had an ulcer. It didn't sound very good, but she seemed to like it. I have no idea if it was good for what ailed her. nancy |
What can I cook for less than $5???
Nancy Young wrote:
> dsi1 wrote: >> htn963 wrote: >> >>> (She also had the idea of mixing coke with milk. It sounded weird to >>> me at first, but it didn't taste bad at all, and makes a good >>> substitute for chocolate milk.) >> >> I thought I came up with that drink. Anyway, good for your aunt. Coke >> and milk is a good combination. You have to drink it within a few >> minutes or you'll get a thick layer of icky cheezy material floating >> on the top of some liquid that no longer looks like Coke or milk. > > Years and years ago I worked with a woman who drank Coke and > milk because she had an ulcer. It didn't sound very good, but she > seemed to like it. I have no idea if it was good for what ailed her. > nancy Once upon a time in another land my SIL used to drink something they called a Purple Cow. Grapette soda and milk mixed together, looked udderly revolting so I never tried it. She gave it up a long time ago too. |
What can I cook for less than $5???
George Shirley wrote:
> Nancy Young wrote: >> Years and years ago I worked with a woman who drank Coke and >> milk because she had an ulcer. It didn't sound very good, but she >> seemed to like it. I have no idea if it was good for what ailed her. > Once upon a time in another land my SIL used to drink something they > called a Purple Cow. Grapette soda and milk mixed together, looked > udderly revolting so I never tried it. She gave it up a long time ago > too. Oh, geez, that must have looked horrid. nancy |
What can I cook for less than $5???
Nancy Young wrote:
> dsi1 wrote: >> htn963 wrote: >> >>> (She also had the idea of mixing coke with milk. It sounded weird to >>> me at first, but it didn't taste bad at all, and makes a good >>> substitute for chocolate milk.) >> >> I thought I came up with that drink. Anyway, good for your aunt. Coke >> and milk is a good combination. You have to drink it within a few >> minutes or you'll get a thick layer of icky cheezy material floating >> on the top of some liquid that no longer looks like Coke or milk. > > Years and years ago I worked with a woman who drank Coke and > milk because she had an ulcer. It didn't sound very good, but she > seemed to like it. I have no idea if it was good for what ailed her. > nancy My general impression is that folks with ulcers are drawn towards milk. Probably Coke and milk and baking soda would have worked better - on second thought, leave out the Coke. :-) |
What can I cook for less than $5???
dsi1 wrote:
> Nancy Young wrote: >> dsi1 wrote: >>> htn963 wrote: >>> >>>> (She also had the idea of mixing coke with milk. It sounded weird to >>>> me at first, but it didn't taste bad at all, and makes a good >>>> substitute for chocolate milk.) >>> >>> I thought I came up with that drink. Anyway, good for your aunt. Coke >>> and milk is a good combination. You have to drink it within a few >>> minutes or you'll get a thick layer of icky cheezy material floating >>> on the top of some liquid that no longer looks like Coke or milk. >> >> Years and years ago I worked with a woman who drank Coke and >> milk because she had an ulcer. It didn't sound very good, but she >> seemed to like it. I have no idea if it was good for what ailed her. >> nancy > > My general impression is that folks with ulcers are drawn towards milk. > Probably Coke and milk and baking soda would have worked better - on > second thought, leave out the Coke. :-) My father had three fourths of his stomach removed in 1957 due to ulcers. I remember him eating saltine crackers crushed in milk to soothe his ulcers. He lived on that and Tums for years. Of course back then they didn't know that stomach ulcers are caused by a bacteria and are easily curable. Dad lived another 25 years but never weighed above 130 lbs after the surgery. He ate a tablespoon of baby food every hour he was awake for years to stretch what remained of his stomach out to the point he could actually eat a meal. |
What can I cook for less than $5???
George Shirley wrote:
> My father had three fourths of his stomach removed in 1957 due to > ulcers. I remember him eating saltine crackers crushed in milk to soothe > his ulcers. He lived on that and Tums for years. Of course back then > they didn't know that stomach ulcers are caused by a bacteria and are > easily curable. Dad lived another 25 years but never weighed above 130 > lbs after the surgery. He ate a tablespoon of baby food every hour he > was awake for years to stretch what remained of his stomach out to the > point he could actually eat a meal. Stomach ulcers are easily cured? That's pretty good news. That's one less thing I have to worry about. :-) |
What can I cook for less than $5???
dsi1 wrote on Fri, 03 Apr 2009 11:41:36 -1000:
>> My father had three fourths of his stomach removed in 1957 >> due to ulcers. I remember him eating saltine crackers crushed >> in milk to soothe his ulcers. He lived on that and Tums for >> years. Of course back then they didn't know that stomach >> ulcers are caused by a bacteria and are easily curable. Dad >> lived another 25 years but never weighed above 130 lbs after the >> surgery. He ate a tablespoon of baby food every hour he >> was awake for years to stretch what remained of his stomach >> out to the point he could actually eat a meal. >Stomach ulcers are easily cured? That's pretty good news. That's one >less thing I have to worry about. :-) It is an interesting story, especially in overcoming the scepticism of physicians. It was a rather heroic effort in that the description of the major cause was proved when Warren infected himself with Heliobacter pylori and cured the ulcers with antibiotics. See http://opa.faseb.org/pdf/pylori.pdf for example. -- James Silverton Potomac, Maryland Email, with obvious alterations: not.jim.silverton.at.verizon.not |
What can I cook for less than $5???
James Silverton wrote:
> dsi1 wrote on Fri, 03 Apr 2009 11:41:36 -1000: >> Stomach ulcers are easily cured? That's pretty good news. That's one >> less thing I have to worry about. :-) > > It is an interesting story, especially in overcoming the scepticism of > physicians. It was a rather heroic effort in that the description of > the major cause was proved when Warren infected himself with > Heliobacter pylori and cured the ulcers with antibiotics. See > http://opa.faseb.org/pdf/pylori.pdf for example. I wonder if they ever concluded that it's a cause of Crohn's Disease, as well. Probably not, I think I would have heard about that. nancy |
What can I cook for less than $5???
James Silverton wrote:
> >> Stomach ulcers are easily cured? That's pretty good news. That's one >> less thing I have to worry about. :-) > > It is an interesting story, especially in overcoming the scepticism of > physicians. It was a rather heroic effort in that the description of > the major cause was proved when Warren infected himself with Heliobacter > pylori and cured the ulcers with antibiotics. See > http://opa.faseb.org/pdf/pylori.pdf for example. > Thanks for the link. I'm guessing that the article cited was published about 10 years age. Is there a vaccine for peptic ulcers being used today? My brother in law may suffer from this. Thanks. |
What can I cook for less than $5???
dsi1 wrote: > Nancy Young wrote: > >> dsi1 wrote: >> >>> htn963 wrote: >>> >>>> (She also had the idea of mixing coke with milk. It sounded weird to >>>> me at first, but it didn't taste bad at all, and makes a good >>>> substitute for chocolate milk.) >>> >>> >>> I thought I came up with that drink. Anyway, good for your aunt. Coke >>> and milk is a good combination. You have to drink it within a few >>> minutes or you'll get a thick layer of icky cheezy material floating >>> on the top of some liquid that no longer looks like Coke or milk. >> >> >> Years and years ago I worked with a woman who drank Coke and >> milk because she had an ulcer. It didn't sound very good, but she >> seemed to like it. I have no idea if it was good for what ailed her. >> nancy > > > My general impression is that folks with ulcers are drawn towards milk. > Probably Coke and milk and baking soda would have worked better - on > second thought, leave out the Coke. :-) Remember "Laverne & Shirly"? Pepsi & milk. I have a friend who likes orange juice and milk, neither the OJ or the Coke or Pepsi & milk do anything for me, but vanilla ice cream & coke that's another story altogether and even better is a root beer float. -- JL |
What can I cook for less than $5???
Joseph Littleshoes wrote:
>> My general impression is that folks with ulcers are drawn towards >> milk. Probably Coke and milk and baking soda would have worked better >> - on second thought, leave out the Coke. :-) > > Remember "Laverne & Shirly"? Pepsi & milk. I have a friend who likes > orange juice and milk, neither the OJ or the Coke or Pepsi & milk do > anything for me, but vanilla ice cream & coke that's another story > altogether and even better is a root beer float. I never watched that show. It seemed kinda goofy to me, but I guess that was the whole point. :-) Oddly enough, Pepsi/Coke and milk reminds me very much of a root beer float. It's very tasty! However, I rarely make it - I guess it's kinda goofy too. OJ and milk - gives me the chills just thinking about it. > -- > JL > |
What can I cook for less than $5???
dsi1 wrote:
> Stomach ulcers are easily cured? That's pretty good news. That's one > less thing I have to worry about. :-) Yes, peptic ulcers can be cured. Had one myself a while back. My Doc put me on a course of antibiotics and about 3 weeks later, no more ulcer. :) OBFood: I also like Coke and ice cream. -- Cheers Chatty Cathy |
What can I cook for less than $5???
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What can I cook for less than $5???
Dan Abel said...
> In article >, dsi1 > wrote: > > >> goofy too. OJ and milk - gives me the chills just thinking about it. > > Orange Julius? Or the orange/vanilla ice cream popsicles! :9 Andy |
What can I cook for less than $5???
Victor Sack wrote:
> ChattyCathy > wrote: > >> > Nonsense. In a moderated newsgroup her message just would not get >> > posted. It is in unmoderated newsgroups that people take each >> > other >> > to task. Peer pressure makes the world go round. >> >> You call it peer pressure, I call it Netkopping. <shrug> > > Netcopping is reporting someone. OK. If that's the way you see it... > > ObFood: Oeufs en meurette, from _Bistro Cooking_ by Patricia Wells. > > Victor > > Oeufs en Meurette > Poached Eggs with Red Wine Sauce Another good one, thanks. It has eggs, wine and garlic, what more could I ask for? ;-) -- Cheers Chatty Cathy |
What can I cook for less than $5???
l, not -l said...
> > On 4-Apr-2009, Andy > wrote: > >> Dan Abel said... >> >> > In article >, dsi1 > wrote: >> > >> > >> >> goofy too. OJ and milk - gives me the chills just thinking about it. >> > >> > Orange Julius? >> >> >> Or the orange/vanilla ice cream popsicles! :9 >> >> Andy > > Yummmmm; Creamsicle and Dreamsicle l, not -l, Creamsicle! That's it! It's been a long time! :( Best, Andy |
What can I cook for less than $5???
l, not -l said...
> > On 4-Apr-2009, Andy > wrote: > >> l, not -l, >> >> Creamsicle! That's it! >> >> It's been a long time! :( >> >> Best, >> >> Andy > > You must have lived in a more affluent area than I; Creamsicle had ice > cream inside the orange coating. In my neighborhood, we only had > Dreamsicle, which was cheaper and had ice milk inside. > > Now I'm thinking I might want to put that on the grocery shopping list. l, not -l, LOL!!! Me too! Where have all the Good Humor Men gone? Long time passing! Best, Andy When will we ever learn? |
What can I cook for less than $5???
On Fri, 03 Apr 2009 10:51:45 -1000, dsi1 wrote:
> Nancy Young wrote: >> dsi1 wrote: >>> htn963 wrote: >>> >>>> (She also had the idea of mixing coke with milk. It sounded weird to >>>> me at first, but it didn't taste bad at all, and makes a good >>>> substitute for chocolate milk.) >>> >>> I thought I came up with that drink. Anyway, good for your aunt. Coke >>> and milk is a good combination. You have to drink it within a few >>> minutes or you'll get a thick layer of icky cheezy material floating >>> on the top of some liquid that no longer looks like Coke or milk. >> >> Years and years ago I worked with a woman who drank Coke and >> milk because she had an ulcer. It didn't sound very good, but she >> seemed to like it. I have no idea if it was good for what ailed her. >> nancy > > My general impression is that folks with ulcers are drawn towards milk. > Probably Coke and milk and baking soda would have worked better - on > second thought, leave out the Coke. :-) i've heard of scotch and milk, but never coke. your pal, blake |
What can I cook for less than $5???
Dan Abel wrote:
> In article >, dsi1 > wrote: > > >> goofy too. OJ and milk - gives me the chills just thinking about it. > > Orange Julius? > Never had one of those, I believe there's egg whites in that drink. Maybe I'll try one of those although the possibility exists that there are none to be found here. |
What can I cook for less than $5???
Andy wrote:
> Dan Abel said... > >> In article >, dsi1 > wrote: >> >> >>> goofy too. OJ and milk - gives me the chills just thinking about it. >> Orange Julius? > > > Or the orange/vanilla ice cream popsicles! :9 Those are good - cremesicles. Looks like I'll have to get some of that - I'm so suggestible. :-) > > Andy |
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