In article >,
Damaeus > wrote:

> In news:rec.food.cooking, Omelet > posted on Mon, 05
> Apr 2010 22:27:29 -0500 the following:
>
> > In article >,
> > sf > wrote:
> >
> > > On Mon, 05 Apr 2010 19:13:35 GMT, Wayne Boatwright
> > > > wrote:
> > >
> > > > Hope you like it. It's pretty standard fare in the South,
> > > > especially at Sunday dinner. Southerners are more likely to serve
> > > > white rice with it than mashed potatoes. The gravy is very good on
> > > > the rice.
> > >
> > > My husband loves rice, so that would be fine by him... I just need to
> > > make sure there's as little fat as possible in the gravy.
> >
> > Pour off the chicken fat and just use the fond.
>
> What is "fond", anyway? I thought maybe you were using that as a short
> name for "foundation", but why should I guess when I could simply ask?
>
> Damaeus

Fond is the gooey crunchy goodness left in the bottom of a pan after
making fried chicken, braising or roasting.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

In article
>,
Cindy Hamilton > wrote:

> > Mom started her fried chicken in a dry cast iron pan.
>
> Did she flour it first? Either deep or shallow fried, I'd expect
> the chicken to be floured.

Nope! She spiced it. Generally with salt, pepper, granulated garlic,
onion powder and whatever herbage she was in the mood for, most commonly
rosemary.

Try it, just once, in cast iron. A LOT of fat cooks out of that skin to
"oil" the pan. And it leaves the most delightful fond.:-)

Mom NEVER floured her fried chicken and neither do I.

> IIRC we used flour with salt, pepper
> and paprika.
>
> Cindy Hamilton
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

In article
>,
Nancy2 > wrote:

> On Apr 5, 2:13*pm, Wayne Boatwright >
> wrote:
> > On Mon 05 Apr 2010 11:08:44a, sf told us...
> >
> >
> >
> >
> >
> >
> >
> > > On Mon, 05 Apr 2010 17:50:47 GMT, Wayne Boatwright
> > > > wrote:
> >
> > >> What I do... *Drain all fat from the skillet after frying chicken,
> > >> reserving enough to make a standard roux with an equal amount of flour. *
> > >> After draining the fat, also scrape all the browned bits from the
> > skillet
> > >> and add to the roux. *Cook roux until blond, then add equal amounts of
> > >> chicken broth and milk or *light cream. *Standard proportions of roux to
> > >> liquid, as for any gravy. *It is *not* a greasy gravy.
> >
> > > OK, so it's basically a standard flour gravy with milk. *I'll try that
> > > sometime. *Haven't put coated chicken with flour in years, so I'll
> > > make it the regular way I do now... but add milk to the gravy.
> > > Thanks.
> >
> > Hope you like it. It's pretty standard fare in the South, especially at
> > Sunday dinner. *Southerners are more likely to serve white rice with it
> > than mashed potatoes. *The gravy is very good on the rice.
> >
> > --
> >
>
> That gravy is good on lots of things ;-)
>
> N.

Like biscuits!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

In article >,
sf > wrote:

> On Tue, 06 Apr 2010 00:13:04 -0500, Omelet >
> wrote:
>
> > In article >,
> > sf > wrote:
> >
> > > On Mon, 05 Apr 2010 22:23:19 -0500, Omelet >
> > > wrote:
> > >
> > > > There is nothing that says you HAVE to do anything with the chicken fat
> > > > left over in the pan. ;-) You can pour off that fat, leave the fond
> > > > and
> > > > deglaze with stock or booze, then add spices or milk according to your
> > > > taste, then thicken with corn starch if you are trying to keep the fat
> > > > content in your diet low.
> > > >
> > > > There is more than one way to skin a chicken. <g>
> > >
> > > That sounds palatable. I make regular gravy the regular way and add
> > > milk (if I think of it) the next time I cook chicken... and serve it
> > > with rice.
> >
> > <lol> I hope it works for you!
>
> After I hit send, I realized how to make it the real way... it's like
> the gravy with sausage gravy, right? So it's a béchamel made with
> animal fat, not butter.

Eggzactly. :-d

But fat is not necessary to make a sauce or gravy, and it's still good.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

In news:rec.food.cooking, Omelet > posted on Tue, 06
Apr 2010 22:37:35 -0500 the following:

> Fond is the gooey crunchy goodness left in the bottom of a pan after
> making fried chicken, braising or roasting.

Funny. I guess I never needed to talk about it before, but I just call
them pan scrapings.

Damaeus
--
"Marijuana leads to homosexuality ... and therefore to AIDS."
White House Drug Czar Carlton Turner 1986

In article >,
Damaeus > wrote:

> In news:rec.food.cooking, Omelet > posted on Tue, 06
> Apr 2010 22:37:35 -0500 the following:
>
> > Fond is the gooey crunchy goodness left in the bottom of a pan after
> > making fried chicken, braising or roasting.
>
> Funny. I guess I never needed to talk about it before, but I just call
> them pan scrapings.
>
> Damaeus

You gotta get more sophisticated with the food terms dude! ;-D

Now you know...

For what it's worth, I learned the term on this list so it's not all my
fault!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

On Apr 6, 10:37*pm, Omelet > wrote:
> In article >,
>
>
>
>
>
> *Damaeus > wrote:
> > In news:rec.food.cooking, Omelet > posted on Mon, 05
> > Apr 2010 22:27:29 -0500 the following:
>
> > > In article >,
> > > *sf > wrote:
>
> > > > On Mon, 05 Apr 2010 19:13:35 GMT, Wayne Boatwright
> > > > > wrote:
>
> > > > > Hope you like it. *It's pretty standard fare in the South,
> > > > > especially at Sunday dinner. *Southerners are more likely to serve
> > > > > white rice with it than mashed potatoes. *The gravy is very good on
> > > > > the rice.
>
> > > > My husband loves rice, so that would be fine by him... I just need to
> > > > make sure there's as little fat as possible in the gravy.
>
> > > Pour off the chicken fat and just use the fond.
>
> > What is "fond", anyway? *I thought maybe you were using that as a short
> > name for "foundation", but why should I guess when I could simply ask?
>
> > Damaeus
>
> Fond is the gooey crunchy goodness left in the bottom of a pan after
> making fried chicken, braising or roasting.

It is a precious substance. One of the joys of life.
> --
> Peace! Om

--Bryan

On Apr 6, 11:42*pm, Omelet > wrote:
> In article
> >,
> *Cindy Hamilton > wrote:
>
> > > Mom started her fried chicken in a dry cast iron pan.
>
> > Did she flour it first? *Either deep or shallow fried, I'd expect
> > the chicken to be floured. *
>
> Nope! She spiced it. *Generally with salt, pepper, granulated garlic,
> onion powder and whatever herbage she was in the mood for, most commonly
> rosemary.
>
> Try it, just once, in cast iron. A LOT of fat cooks out of that skin to
> "oil" the pan. *And it leaves the *most delightful fond.:-)
>
> Mom NEVER floured her fried chicken and neither do I.

I don't make fried chicken anymore. If I want it, I go to Mary's
Fabulous Fried chicken, which is operated by a nice
Korean couple.

What's fried chicken without breading? I can do that on the
grill.

I rarely eat gravy; usually when I roast a bird I put
a little gravy on the breast meat, and eat the starch plain.
Or often I eat the carrots in the bottom of the roasting pan
in lieu of starch.

Different strokes, I suppose.

Cindy Hamilton

Dan Abel > wrote:

> No sense guessing. Look it up. That way you'll know the real answer,
> not what somebody else might guess.

It really depends on where you look it up.

> My dictionary failed me,

No wonder.

> but:
>
> http://en.wikipedia.org/wiki/Fond
>
> The pan scrapings.
>
> "Foundation" was close. The French word for "base".

What Wikipedia tells you in this case is nonsense. The person who
decided to "invent" this particularly confusing and unnecessary term
must have been stupid, ignorant, or both.

In French, the word does mean "foundation" (or "base" if you prefer),
among some other things. In the culinary context, the word means either
"stock" or "bottom" (of the pan). The former usage is familiar to
nearly everyone who has ever opened a French cookbook, whether
translated or not - they all tend to include such French terms as
"fond(s) brun", "fond(s) blanc de volaille", etc.

I do not think there are any bona-fide chefs of any standing who would
use the word "fond" in the sense of "pan scrapings". The correct
English term is either "glaze" (hence "deglazing") or "drippings".

Quoting from _Julia and Jacques Cooking at Home_:
"The juices from any roast - poultry or meat - caramelize in the pan,
leaving a residue of brown glaze with intense flavor. In the process
called "deglazing," we melt these brown bits in hot liquid (wine, stock,
and/or water), to create a quick sauce of concentrated natural
essences."

Victor

"Wayne Boatwright" > wrote in message
5.250...
| On Mon 05 Apr 2010 03:21:23p, Damaeus told us...
|
| > In news:rec.food.cooking, Wayne Boatwright
| > > posted on Mon, 05 Apr 2010 19:13:35 GMT
| > the following:
| >
| >> Hope you like it. It's pretty standard fare in the South, especially at
| >> Sunday dinner. Southerners are more likely to serve white rice with it
| >> than mashed potatoes. The gravy is very good on the rice.
| >
| > I don't like white rice with "milk gravy". The only kind of gravy I like
| > on rice is brown gravy. To me, even brown gravy "mix" is better on rice
| > than milk gravy.
| >
| > Damaeus
|
| Then you shouldn't make milk gravy.

And stay out of the South, avoid chipped beef on toast and
abhor sausage gravy on biscuits. You poor close-minded thing.

pavane

In news:rec.food.cooking, Wayne Boatwright
> posted on Fri, 09 Apr 2010 02:43:15 GMT
the following:

> On Mon 05 Apr 2010 03:21:23p, Damaeus told us...
>
> > In news:rec.food.cooking, Wayne Boatwright
> > > posted on Mon, 05 Apr 2010 19:13:35 GMT
> > the following:
> >
> >> Hope you like it. It's pretty standard fare in the South, especially at
> >> Sunday dinner. Southerners are more likely to serve white rice with it
> >> than mashed potatoes. The gravy is very good on the rice.
> >
> > I don't like white rice with "milk gravy". The only kind of gravy I like
> > on rice is brown gravy. To me, even brown gravy "mix" is better on rice
> > than milk gravy.
>
> Then you shouldn't make milk gravy.

Why did you find it necessary to post that?

Damaeus
--
"Marijuana leads to homosexuality ... and therefore to AIDS."
White House Drug Czar Carlton Turner 1986

I made a batch of beef stew the old way, dredging beef cubes in flour
seasoned with salt and pepper, then browning a few pieces at a time in olive
oil, adding water, bringing to a boil and reducing to a slow simmer until
the meat is tender. As we have discussed before, after braising the liquid
is properly thickened, but after adding carrots, potatoes, etc. water thins
it down.

This time around I used the fat I skimmed from the stew, put some in a small
sauce pan, added an appropriate amount of flour, browned it nicely into a
kind of roux, then added this to the stew after the vegetables were done. It
turned out perfect.

In news:rec.food.cooking, "cybercat" > posted on Fri,
9 Apr 2010 03:04:07 -0400 the following:

> I made a batch of beef stew the old way, dredging beef cubes in flour
> seasoned with salt and pepper, then browning a few pieces at a time in
> olive oil, adding water, bringing to a boil and reducing to a slow
> simmer until the meat is tender. As we have discussed before, after
> braising the liquid is properly thickened, but after adding carrots,
> potatoes, etc. water thins it down.

That's the old way? I guess it's old, but it's still the way I do it...to
a point. I don't normally make stew, but just beef tips and gravy for
ladling over rice. After giving the beef tips or stew meat a some
browning time in a hot, oily iron skillet, I put them in a crock pot with
some beef broth, chicken broth, and a can of pureed cream of mushroom (or
if I have the stuff, freshly-made creamy mushroom soup), along with
garlic, onion juice, salt, and pepper. I let the meat simmer until
tender. Then I make a roux and use some of the liquid from the crock pot
to make a gravy, and i have to say, using liquid that's been slowly
simmering away for about eight hours, it's so good I'd almost like to put
it in a cup and sip it like coffee or hot chocolate. And hell, why not?
lol

> This time around I used the fat I skimmed from the stew, put some in a
> small sauce pan, added an appropriate amount of flour, browned it nicely
> into a kind of roux, then added this to the stew after the vegetables
> were done. It turned out perfect.

Yes. I've never done that with carrots and potatoes. I actually hate
potatoes in soups because they eventually turn to mushy lumps, and I don't
like carrots in there because they taste so wonderful raw that the cooked
version is just nasty. I do, however, like corn, english peas, string
beans, and kidney beans in soups with or without a tomato base, along with
coarsely-ground hamburger meat.

Damaeus
--
"Marijuana leads to homosexuality ... and therefore to AIDS."
White House Drug Czar Carlton Turner 1986

On Fri, 9 Apr 2010 03:04:07 -0400, cybercat wrote:

> I made a batch of beef stew the old way, dredging beef cubes in flour
> seasoned with salt and pepper, then browning a few pieces at a time in olive
> oil, adding water, bringing to a boil and reducing to a slow simmer until
> the meat is tender.

I almost hate to ask what the "new way" is. That's still the way to
cook stew, IMO. Except you can put it in a crock pot after the
browning is done. It's the same as the stove or oven, just slower.

-sw

DamnAnus
:
>
> Yes. I've never done that with carrots and potatoes. I actually hate
> potatoes in soups because they eventually turn to mushy lumps,

That's because can't cook. People who know how to cook don't add
potatoes (or carrots) until near the end, then continue cooking while
checking for whatever doneness they desire. It's not that you don't
like potatoes (or carrots), it's that you don't know how to cook.

"Damaeus" > wrote
> tender. Then I make a roux and use some of the liquid from the crock pot
> to make a gravy, and i have to say, using liquid that's been slowly
> simmering away for about eight hours, it's so good I'd almost like to put
> it in a cup and sip it like coffee or hot chocolate. And hell, why not?
> lol

I'm with you. A good broth/gravy is amazing.

>
>> This time around I used the fat I skimmed from the stew, put some in a
>> small sauce pan, added an appropriate amount of flour, browned it nicely
>> into a kind of roux, then added this to the stew after the vegetables
>> were done. It turned out perfect.
>
> Yes. I've never done that with carrots and potatoes. I actually hate
> potatoes in soups because they eventually turn to mushy lumps,

This is why I add mine last, and cook until just tender. I love russets, and
they are the worst for dissolving, but the earth fresh flavor is so much
better than waxy potatoes. I have been leaving the skins on, and this is
surprisingly delicious.

and I don't
> like carrots in there because they taste so wonderful raw that the cooked
> version is just nasty.

Might you be overcooking them? Mine still tase fresh and sweet, have some
body left in them. Mine get no more than 20 minutes on a low simmer in the
broth/gravy.

I do, however, like corn, english peas, string
> beans, and kidney beans in soups with or without a tomato base, along with
> coarsely-ground hamburger meat.
>

I have been putting little tiny peas in my stew last few times. I love corn
and kidney beans in tomato based soups, never tried them otherwise.

In article >,
Damaeus > wrote:


> Yes. I've never done that with carrots and potatoes. I actually hate
> potatoes in soups because they eventually turn to mushy lumps, and I don't
> like carrots in there because they taste so wonderful raw that the cooked
> version is just nasty.

I dislike mushy potatoes and carrots. The carrots give up a nice flavor
to the liquid, but once they have, they are trash, not a vegetable to
eat. What many people do is to make a mirepoix, finely cut vegetables
(I like carrot, celery and onion) sauteed with the meat. If you braise
the meat a long time on low heat, ideally the vegetables will cook until
they literally disappear. They aren't mush, but thicken the liquid
instead. Then, add smaller pieces of carrot and potato (and whatever
else you like) about a half hour before eating. I like to throw in a
handful of frozen peas a few minutes before eating. They don't need to
cook, just get heated.

--
Dan Abel
Petaluma, California USA

"Dan Abel" > wrote in message
...
> In article >,
> Damaeus > wrote:
>
>
>> Yes. I've never done that with carrots and potatoes. I actually hate
>> potatoes in soups because they eventually turn to mushy lumps, and I
>> don't
>> like carrots in there because they taste so wonderful raw that the cooked
>> version is just nasty.
>
> I dislike mushy potatoes and carrots. The carrots give up a nice flavor
> to the liquid, but once they have, they are trash, not a vegetable to
> eat.

Exactly the opposite of how I feel. I want a rich beefy/chickeny broth or
gravy, seasoned, and vegetables added later until they are just finished. I
would never add fresh vegetables to the kind of mush you describe. It is
about contrasting fresh flavors. Develop the meat stock, thicken if you
wish, then add carrots twenty minutes before finish and potatoes maybe 15
minutes before finish, and this is a simmering finish.

Dan Abel wrote:
> In article >,


> I dislike mushy potatoes and carrots. The carrots give up a nice flavor
> to the liquid, but once they have, they are trash, not a vegetable to
> eat. What many people do is to make a mirepoix, finely cut vegetables
> (I like carrot, celery and onion) sauteed with the meat. If you braise
> the meat a long time on low heat, ideally the vegetables will cook until
> they literally disappear. They aren't mush, but thicken the liquid
> instead. Then, add smaller pieces of carrot and potato (and whatever
> else you like) about a half hour before eating. I like to throw in a
> handful of frozen peas a few minutes before eating. They don't need to
> cook, just get heated.

I use my wifes method for making stew. I sautee onion, carrots, celery
and mushrooms. They stay in the pot when the broth is added and while
the meat is braising. When the meat is tender I take it off and cool it
then stick it in the fridge overnight. When it is re-heated the next day
I add chopped potatoes and carrots and simmer it for about an hour (in a
300 degree oven) and the potatoes and carrots still have a nice texture.
If it needs to be thickened, I remove the meat, bring it to a boil and
add Veloutine, then return the meat to the pot. The meat should NOT be
boiled.

In news:rec.food.cooking, brooklyn1 > posted on
Fri, 09 Apr 2010 11:43:54 -0400 the following:

> DamnAnus
> :
> >
> > Yes. I've never done that with carrots and potatoes. I actually hate
> > potatoes in soups because they eventually turn to mushy lumps,
>
> That's because can't cook. People who know how to cook don't add
> potatoes (or carrots) until near the end, then continue cooking while
> checking for whatever doneness they desire. It's not that you don't
> like potatoes (or carrots), it's that you don't know how to cook.

**** you. I just said I don't like potatoes and carrots in soups and I
gave specific reasons why. It doesn't mean I'm wrong or don't know how to
cook, you goofball idiot. I don't care WHO has cooked it. *I DON'T LIKE
POTATOES IN SOUP*!

Damaeus
--
"Marijuana leads to homosexuality ... and therefore to AIDS."
White House Drug Czar Carlton Turner 1986

In news:rec.food.cooking, "cybercat" > posted on Fri,
9 Apr 2010 13:11:12 -0400 the following:

> "Damaeus" > wrote
> > and I don't like carrots in there because they taste so wonderful raw
> > that the cooked version is just nasty.
>
> Might you be overcooking them? Mine still tase fresh and sweet, have
> some body left in them. Mine get no more than 20 minutes on a low
> simmer in the broth/gravy.

Well, when I make soup, I'm the type to leave it on low on the stove all
day to keep it at a safe temperature, or I'll move it to the crock pot.
Since there are two of us eating it, we tend to like to get just a small
bowl of it every couple or three hours instead of making just a meal or
two out of it. My friend like potatoes in his soup, so sometimes I'll
make the potatoes on the side when he wants to eat (he tends to want to
eat a lot at once), and then he can have potatoes in his that aren't
mushy.

Damaeus
--
"Marijuana leads to homosexuality ... and therefore to AIDS."
White House Drug Czar Carlton Turner 1986

In news:rec.food.cooking, Dan Abel > posted on Fri, 09 Apr
2010 10:45:25 -0700 the following:

> I dislike mushy potatoes and carrots. The carrots give up a nice flavor
> to the liquid, but once they have, they are trash, not a vegetable to
> eat. What many people do is to make a mirepoix, finely cut vegetables
> (I like carrot, celery and onion) sauteed with the meat. If you braise
> the meat a long time on low heat, ideally the vegetables will cook until
> they literally disappear. They aren't mush, but thicken the liquid
> instead. Then, add smaller pieces of carrot and potato (and whatever
> else you like) about a half hour before eating. I like to throw in a
> handful of frozen peas a few minutes before eating. They don't need to
> cook, just get heated.

Or one could use a juice extractor to separate the carrot pulp from the
juice. The pulp is such a fine texture that it can be used in the soup,
too. I do that with onions since I don't really care too much for onions
that have been cooked to death. The onion juice adds a nice flavor
without being chunky, and the fine onion pulp doesn't give the soup an
unpleasant mouth feel.

Damaeus
--
"Marijuana leads to homosexuality ... and therefore to AIDS."
White House Drug Czar Carlton Turner 1986

DamnAnus wrote:
>brooklyn1 wrote:
>> DamnAnus
>> >
>> > Yes. I've never done that with carrots and potatoes. I actually hate
>> > potatoes in soups because they eventually turn to mushy lumps,
>>
>> That's because can't cook. People who know how to cook don't add
>> potatoes (or carrots) until near the end, then continue cooking while
>> checking for whatever doneness they desire. It's not that you don't
>> like potatoes (or carrots), it's that you don't know how to cook.
>
>**** you. I just said I don't like potatoes and carrots in soups and I
>gave specific reasons why. It doesn't mean I'm wrong or don't know how to
>cook, you goofball idiot. I don't care WHO has cooked it. *I DON'T LIKE
>POTATOES IN SOUP*!
>
>DamnAnus

Someone oughta shove a big fat russet up your DamnAnus! <G>

I'm so happy I got you all in a dither... wait'll Mrs. Potatohead
mashes your widdle brains in...

Ahahahahahahahahahahahahahahahahahaha. . . .

In news:rec.food.cooking, Wayne Boatwright
> posted on Fri, 09 Apr 2010 14:22:11 GMT
the following:

> On Thu 08 Apr 2010 09:00:08p, Damaeus told us...
>
> > In news:rec.food.cooking, Wayne Boatwright
> > > posted on Fri, 09 Apr 2010 02:43:15
> > GMT the following:
> >
> > > Then you shouldn't make milk gravy.
> >
> > Why did you find it necessary to post that?
>
> For the same reason you found it necessary to post that you don't like it.

I posted to engage in conversation. You seem to be replying to act like
an ass. "Then you shouldn't make milk gravy." That's the stupidest thing
I've ever read. I'm sure I can find some of your posts to make the same
kind of replies to.

Damaeus
--
"Marihuana influences Negroes to look at white people in the eye, step on
white men's shadows and look at a white woman twice."
-William Randolph Hearst

In news:rec.food.cooking, Wayne Boatwright
> posted on Sat, 10 Apr 2010 15:21:18 GMT
the following:

> On Fri 09 Apr 2010 06:37:50p, Damaeus told us...
>
> > **** you. I just said I don't like potatoes and carrots in soups and
> > I gave specific reasons why. It doesn't mean I'm wrong or don't know
> > how to cook, you goofball idiot. I don't care WHO has cooked it. *I
> > DON'T LIKE POTATOES IN SOUP*!
>
> Then by all means shove the potatoes up your ass. You won't taste a thing.
> Oh, I forgot...that is your mouth.

How so very fourth grade of you.

> You might taste them anyway. Besides, raw carrots make a good dildo in
> a pinch.

I don't make love to my vegetables.

Damaeus
--
"Marihuana influences Negroes to look at white people in the eye, step on
white men's shadows and look at a white woman twice."
-William Randolph Hearst

In news:rec.food.cooking, "cybercat" > posted on Sat,
10 Apr 2010 21:24:34 -0400 the following:

> "Damaeus" > wrote in message
> ...
> > In news:rec.food.cooking, brooklyn1 > posted on
> > Fri, 09 Apr 2010 11:43:54 -0400 the following:
> >
> > > That's because can't cook. People who know how to cook don't add
> > > potatoes (or carrots) until near the end, then continue cooking
> > > while checking for whatever doneness they desire. It's not that you
> > > don't like potatoes (or carrots), it's that you don't know how to
> > > cook.
> >
> > **** you. I just said I don't like potatoes and carrots in soups and
> > I gave specific reasons why. It doesn't mean I'm wrong or don't know
> > how to cook, you goofball idiot. I don't care WHO has cooked it. *I
> > DON'T LIKE POTATOES IN SOUP*!
>
> I love how Sheldon brings out the best in everyone.

I like to think I'm a pretty nice guy, but I have an imagination when it
comes to using profanity, too.

> I don't like onions with chicken.

<Wayne Boatwright>

Then you shouldn't have onions with your chicken.

</Wayne Boatwright>

> Not in chicken soup, not in any chicken dishes. I don't like GARLIC
> in chicken unless it is in an Asian-style marinade. It doesn't
> matter how many people tell me I am crazy, I like what I like. I
> load down beef and bean dishes with onions and garlic, just not
> chicken.

I don't like garlic in scrambled eggs. I should, then, refrain from
putting garlic in my eggs. I'm sure Mr. Boatwright would agree.

Damaeus
--
"Marihuana influences Negroes to look at white people in the eye, step on
white men's shadows and look at a white woman twice."
-William Randolph Hearst

"Damaeus" > wrote :
>>
>> I love how Sheldon brings out the best in everyone.
>
> I like to think I'm a pretty nice guy, but I have an imagination when it
> comes to using profanity, too.
>

Profanity can be very cathartic. I for one am all for it.