I've seen a friend from the italian cooking group post a couple of times
here in these days, I'm talking about as, aka Alessandro.
He's the historian of the group, and a very enthusiastic cook too,
relentlessly trying new recipes, documenting and discussing them almost
daily.
BTW he's from Liguria, a region with both a coastal and mountainous profile
and this has a big influence on the local kitchen. The EVO oil/butter ratio
there is way more slanted toward oil then it is in my area and there's a lot
of fish recipes comong from there, but also recipes who show the
hilly-mountainous character of the area. Liguria shares a border with
Piedmont, and this too shows up in the local kitchen.
You can be sure Alessando will always happily answer everybody about his
regional cooking and not only that, he's also very well informed about
italian cooking in general.
And chilean cooking!
I'm sure he'll be a nice addition here, too, and this is my welcome.
--
ViLco
And the family stone

"ViLco" > wrote in message
...
> I've seen a friend from the italian cooking group post a couple of times
> here in these days, I'm talking about as, aka Alessandro.
> He's the historian of the group, and a very enthusiastic cook too,
> relentlessly trying new recipes, documenting and discussing them almost
> daily.
> BTW he's from Liguria, a region with both a coastal and mountainous
> profile and this has a big influence on the local kitchen. The EVO
> oil/butter ratio there is way more slanted toward oil then it is in my
> area and there's a lot of fish recipes comong from there, but also recipes
> who show the hilly-mountainous character of the area. Liguria shares a
> border with Piedmont, and this too shows up in the local kitchen.
> You can be sure Alessando will always happily answer everybody about his
> regional cooking and not only that, he's also very well informed about
> italian cooking in general.
> And chilean cooking!
> I'm sure he'll be a nice addition here, too, and this is my welcome.

I think I already welcomed him, but just in case not.. A warm welcome to
Alessandro from me
--
--
https://www.shop.helpforheroes.org.uk/

On Thu, 28 Oct 2010 09:14:18 +0200, "ViLco" > wrote:

>I've seen a friend from the italian cooking group post a couple of times
>here in these days, I'm talking about as, aka Alessandro.
>He's the historian of the group, and a very enthusiastic cook too,
>relentlessly trying new recipes, documenting and discussing them almost
>daily.
>BTW he's from Liguria, a region with both a coastal and mountainous profile
>and this has a big influence on the local kitchen. The EVO oil/butter ratio
>there is way more slanted toward oil then it is in my area and there's a lot
>of fish recipes comong from there, but also recipes who show the
>hilly-mountainous character of the area. Liguria shares a border with
>Piedmont, and this too shows up in the local kitchen.
>You can be sure Alessando will always happily answer everybody about his
>regional cooking and not only that, he's also very well informed about
>italian cooking in general.
>And chilean cooking!
>I'm sure he'll be a nice addition here, too, and this is my welcome.

Hopefully, unlike the typical stick-up-their-ass dagos, he'll have a
sense of humor, he'll type in English, and won't tout guinea foods as
the be all to end all. Alessandro, eh... not very masculine, probably
one of those flouncy WOP hair dressers. Vilco, you do your pal no
favor, shoulda let him man up and introduce himself... you two are
lovers I bet.

Brooklyn1 wrote:

> Hopefully, unlike the typical stick-up-their-ass dagos, he'll have a
> sense of humor, he'll type in English, and won't tout guinea foods as
> the be all to end all.

Your culinary inferiority complex is worsening, call a shrinker
--
ViLco
And the family stone

Brooklyn1 <Gravesend1> wrote in
:

> On Thu, 28 Oct 2010 09:14:18 +0200, "ViLco" > wrote:
>
> Hopefully, unlike the typical stick-up-their-ass dagos, he'll have a
> sense of humor, he'll type in English, and won't tout guinea foods as
> the be all to end all. Alessandro, eh... not very masculine, probably
> one of those flouncy WOP hair dressers. Vilco, you do your pal no
> favor, shoulda let him man up and introduce himself... you two are
> lovers I bet.
>
>

you're a goonbag.

Brooklyn1 wrote:
>
> Alessandro, eh... not very masculine, probably
> one of those flouncy WOP hair dressers. Vilco, you do your pal no
> favor, shoulda let him man up and introduce himself... you two are
> lovers I bet.
>
>

First the typical macho 'he man' manly male assertion then the
accusation of homosexuality, sheldon = typical closet case, it cant
tolerate its own queer character so it accuses others of its own guilty
desires.

An accusation of homosexuality in others is directly proportional to the
homosexual desires of the accuser.

Its bad enough sheldon gives men, food and cooking a bad reputation, now
its accusing others, with no more justification than that of a common
name, of its own perverted desires.

Typical sheldon, cant cook so it calls other who do liars, cant have
heterosexual feelings so of course any other man is the queer he wants
to be.

Ha, ha, ha! isn't that just too, too, funny! tres amusemant!
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Oct 28, 5:52*am, Brooklyn1 <Gravesend1> wrote:
> On Thu, 28 Oct 2010 09:14:18 +0200, "ViLco" > wrote:
> >I've seen a friend from the italian cooking group post a couple of times
> >here in these days, I'm talking about as, aka Alessandro.
> >He's the historian of the group, and a very enthusiastic cook too,
> >relentlessly trying new recipes, documenting and discussing them almost
> >daily.
> >BTW he's from Liguria, a region with both a coastal and mountainous profile
> >and this has a big influence on the local kitchen. The EVO oil/butter ratio
> >there is way more slanted toward oil then it is in my area and there's a lot
> >of fish recipes comong from there, but also recipes who show the
> >hilly-mountainous character of the area. Liguria shares a border with
> >Piedmont, and this too shows up in the local kitchen.
> >You can be sure Alessando will always happily answer everybody about his
> >regional cooking and not only that, he's also very well informed about
> >italian cooking in general.
> >And chilean cooking!
> >I'm sure he'll be a nice addition here, too, and this is my welcome.
>
> Hopefully, unlike the typical stick-up-their-ass dagos, he'll have a
> sense of humor, he'll type in English, and won't tout guinea foods as
> the be all to end all. *Alessandro, eh... not very masculine, probably
> one of those flouncy WOP hair dressers. *Vilco, you do your pal no
> favor, shoulda let him man up and introduce himself... you two are
> lovers I bet.

==
Rrrrrrrowfff...says the guard-dog of RFC.
==

Il 28/10/2010 9.14, ViLco ha scritto:

> and this is my welcome.

Oh, well.... just too much, anyway thanks.
At all.

--
ale

Perche' le ricette non sono formule, se non guide, orientamenti, che
ciascuno puo' interpretare a suo gusto.
A suo buon gusto.

Il 28/10/2010 13.52, Brooklyn1 ha scritto:

> Hopefully, unlike the typical stick-up-their-ass dagos,
> he'll type in English, and won't tout guinea foods as
> the be all to end all.

Hey, aren't they?

> Alessandro, eh... not very masculine, probably
> one of those flouncy WOP hair dressers. Vilco, you do your pal no
> favor, shoulda let him man up and introduce himself...

Nice slang, you just forgot the introducing part "come on pussy".
But not too bad, man.

> you two are
> lovers I bet.

You can bet on it or

> he'll have a sense of humor

you can bet on this.

Hey Vilco, is him Lcr undercover?

--
ale

Perche' le ricette non sono formule, se non guide, orientamenti, che
ciascuno puo' interpretare a suo gusto.
A suo buon gusto.

ViLco wrote:
> I've seen a friend from the italian cooking group post a couple of
> times here in these days, I'm talking about as, aka Alessandro.
> He's the historian of the group, and a very enthusiastic cook too,
> relentlessly trying new recipes, documenting and discussing them
> almost daily.
> BTW he's from Liguria, a region with both a coastal and mountainous
> profile and this has a big influence on the local kitchen. The EVO
> oil/butter ratio there is way more slanted toward oil then it is in
> my area and there's a lot of fish recipes comong from there, but
> also
> recipes who show the hilly-mountainous character of the area.
> Liguria
> shares a border with Piedmont, and this too shows up in the local
> kitchen. You can be sure Alessando will always happily answer
> everybody about
> his regional cooking and not only that, he's also very well informed
> about italian cooking in general.
> And chilean cooking!
> I'm sure he'll be a nice addition here, too, and this is my welcome.

Welcome to rec.food.cooking, Alessandro. I have been reading your
posts in another group. I know you will make valuable contributions
here.

Dora

"as" > wrote in message
...
> Il 28/10/2010 13.52, Brooklyn1 ha scritto:
>
>> Hopefully, unlike the typical stick-up-their-ass dagos,
>> he'll type in English, and won't tout guinea foods as
>> the be all to end all.
>
> Hey, aren't they?
>
>> Alessandro, eh... not very masculine, probably
>> one of those flouncy WOP hair dressers. Vilco, you do your pal no
>> favor, shoulda let him man up and introduce himself...
>
> Nice slang, you just forgot the introducing part "come on pussy".
> But not too bad, man.
>
>> you two are
>> lovers I bet.
>
> You can bet on it or
>
> > he'll have a sense of humor
>
> you can bet on this.
>
> Hey Vilco, is him Lcr undercover?

lol

--
--
https://www.shop.helpforheroes.org.uk/

"as" schrieb :
> Il 28/10/2010 13.52, Brooklyn1 ha scritto:
>
>> Hopefully, unlike the typical stick-up-their-ass dagos,
>> he'll type in English, and won't tout guinea foods as
>> the be all to end all.
>
> Hey, aren't they?
>
>> Alessandro, eh... not very masculine, probably
>> one of those flouncy WOP hair dressers. Vilco, you do your pal no
>> favor, shoulda let him man up and introduce himself...
>
> Nice slang, you just forgot the introducing part "come on pussy".
> But not too bad, man.
>
That was the official welcome-message from our brain-dead Spam-muncher.
Never mind him; he's just some background noise.

>> you two are
>> lovers I bet.
>
> You can bet on it or
>
> > he'll have a sense of humor
>
> you can bet on this.
>
> Hey Vilco, is him Lcr undercover?
>
Who's Lcr ?

Apart from that : Welcome !

And greetings from the other Australia,

Michael Kuettner

"Michael Kuettner" > wrote in news:iacml5$em9$1
@news.eternal-september.org:

> "as" schrieb :

>
> Apart from that : Welcome !


Samesame.


>
> And greetings from the other Australia,
>


Que????



--
Peter Lucas
Hobart
Tasmania

If riding in an airplane is flying, then riding in a boat is swimming..If you
want to experience the element, get out of the vehicle !

Il 28/10/2010 21:14, as ha scritto:

>> he'll have a sense of humor

> you can bet on this.
>
> Hey Vilco, is him Lcr undercover?

No way, this guy will never be worth a tenth of the worst Lcr ever.
JL's post is a state-of-the-art portrait of Shelly.
--
Vilco
And the Family Stone
Ovviamente so benissimo...

Il 28/10/2010 22:32, Michael Kuettner ha scritto:

>> Hey Vilco, is him Lcr undercover?

> Who's Lcr ?

The resident half-troll of the italian cooking NG, he's got a trollish
attitude but he's also got a pretty good knowledge about cooking, and
*this* is the biggest difference between Lcr and Shellie.
One can cook and one can not, and Shellie isn't on the brigth side of
this medal
--
Vilco
And the Family Stone
Ovviamente so benissimo...

On Thu, 28 Oct 2010 22:49:30 +0200, ViLco > wrote:

>Michael Kuettner writes:
>
>>> Hey Vilco, is him Lcr undercover?
>
>> Who's Lcr ?
>
>The resident half-troll of the italian cooking NG, he's got a trollish
>attitude but he's also got a pretty good knowledge about cooking, and
>*this* is the biggest difference between Lcr and Shellie.
>One can cook and one can not, and Shellie isn't on the brigth side of
>this medal

That pedestal you're building is getting taller and taller, better
hope your girlfriend doesn't fall... she'll have you to thank.

Il 28/10/2010 23:09, Brooklyn1 ha scritto:

> That

Read till here.
Go rub a cat, shelly baby
--
Vilco
And the Family Stone
Ovviamente so benissimo...

On 10/28/2010 2:14 AM, ViLco wrote:
> I've seen a friend from the italian cooking group post a couple of times
> here in these days, I'm talking about as, aka Alessandro.
> He's the historian of the group, and a very enthusiastic cook too,
> relentlessly trying new recipes, documenting and discussing them almost
> daily.
> BTW he's from Liguria, a region with both a coastal and mountainous profile
> and this has a big influence on the local kitchen. The EVO oil/butter ratio
> there is way more slanted toward oil then it is in my area and there's a lot
> of fish recipes comong from there, but also recipes who show the
> hilly-mountainous character of the area. Liguria shares a border with
> Piedmont, and this too shows up in the local kitchen.
> You can be sure Alessando will always happily answer everybody about his
> regional cooking and not only that, he's also very well informed about
> italian cooking in general.
> And chilean cooking!
> I'm sure he'll be a nice addition here, too, and this is my welcome.

It will be nice having him here. I just came back from a cruise and I
am noticing lots of new names in the group. I am guessing some of them
are new people. ;-)

Becca

On Thu, 28 Oct 2010 16:56:57 -0500, Ema Nymton >
wrote:

>
> It will be nice having him here. I just came back from a cruise

Where did you go this time? Was it another new ship?

and I
> am noticing lots of new names in the group. I am guessing some of them
> are new people. ;-)

At least two of them are legit.


--

Never trust a dog to watch your food.

On Thu, 28 Oct 2010 10:55:44 -0700 (PDT), Roy wrote:

> On Oct 28, 5:52*am, Brooklyn1 <Gravesend1> wrote:
>> On Thu, 28 Oct 2010 09:14:18 +0200, "ViLco" > wrote:
>>>I've seen a friend from the italian cooking group post a couple of times
>>>here in these days, I'm talking about as, aka Alessandro.
>>>He's the historian of the group, and a very enthusiastic cook too,
>>>relentlessly trying new recipes, documenting and discussing them almost
>>>daily.
>>>BTW he's from Liguria, a region with both a coastal and mountainous profile
>>>and this has a big influence on the local kitchen. The EVO oil/butter ratio
>>>there is way more slanted toward oil then it is in my area and there's a lot
>>>of fish recipes comong from there, but also recipes who show the
>>>hilly-mountainous character of the area. Liguria shares a border with
>>>Piedmont, and this too shows up in the local kitchen.
>>>You can be sure Alessando will always happily answer everybody about his
>>>regional cooking and not only that, he's also very well informed about
>>>italian cooking in general.
>>>And chilean cooking!
>>>I'm sure he'll be a nice addition here, too, and this is my welcome.
>>
>> Hopefully, unlike the typical stick-up-their-ass dagos, he'll have a
>> sense of humor, he'll type in English, and won't tout guinea foods as
>> the be all to end all. *Alessandro, eh... not very masculine, probably
>> one of those flouncy WOP hair dressers. *Vilco, you do your pal no
>> favor, shoulda let him man up and introduce himself... you two are
>> lovers I bet.
>
> ==
> Rrrrrrrowfff...says the guard-dog of RFC.
> ==

sheldon may be rabid, but he's toothless.

your pal,
blake

On Thu, 28 Oct 2010 23:18:36 +0200, ViLco wrote:

> Il 28/10/2010 23:09, Brooklyn1 ha scritto:
>
>> That
>
> Read till here.
> Go rub a cat, shelly baby

i think sheldon has trained his cats to rub him. that's why they get the
strip steaks.

your pal,
blake

On 10/28/2010 7:25 PM, Stu wrote:
>> It will be nice having him here. I just came back from a cruise and I
>> am noticing lots of new names in the group. I am guessing some of them
>> are new people. ;-)
>>
>> Becca
> What ship, where'd you go?
>
> Stu

The Oasis of the Seas, western Caribbean. The ship was beautiful, good
food and good service. We went to Chops for dinner one night, everyone
ordered steaks but me, I ordered the shrimp. They brought me two of
them... yes, two. We ate at Giovani's, the Italian restaurant, the
Seafood Shack and Johnny Rocket's. There were 130 of us in the group
and nobody had any complaints. This weekend I will try to post some of
the pictures on Facebook.

Becca

"Ema Nymton" > wrote in message
...
> On 10/28/2010 7:25 PM, Stu wrote:
>>> It will be nice having him here. I just came back from a cruise and I
>>> am noticing lots of new names in the group. I am guessing some of them
>>> are new people. ;-)
>>>
>>> Becca
>> What ship, where'd you go?
>>
>> Stu
>
> The Oasis of the Seas, western Caribbean. The ship was beautiful, good
> food and good service. We went to Chops for dinner one night, everyone
> ordered steaks but me, I ordered the shrimp. They brought me two of
> them... yes, two. We ate at Giovani's, the Italian restaurant, the
> Seafood Shack and Johnny Rocket's. There were 130 of us in the group and
> nobody had any complaints. This weekend I will try to post some of the
> pictures on Facebook.
>
> Becca



Trip report with the pictures, please Miss...

Peaches, waiting on FB for pic's

On 10/29/2010 5:42 PM, Peaches wrote:
>
> Trip report with the pictures, please Miss...
>
> Peaches, waiting on FB for pic's

The review was sent.

Becca

On Tue, 02 Nov 2010 14:43:37 -0500, Ema Nymton >
wrote:

> On 10/29/2010 5:42 PM, Peaches wrote:
> >
> > Trip report with the pictures, please Miss...
> >
> > Peaches, waiting on FB for pic's
>
> The review was sent.
>
Listed in Notes?


--

Never trust a dog to watch your food.