I just printed off a recipe for Sweet & Sour Chicken Wings from another cooking group and it calls for GRAINY mustard. I have never seen that in any recipe before, so I have to wonder what kind of mustard would be considered grainy?

For prepared mustard, I've always go French's on hand, which is very creamy, and also Dijon Grey Poupon, and wouldn't consider that to be grainy either, so this is a puzzler. I can't see that it would make a difference in the flavor of any recipe, whether it was grainy, or smooth?

Judy

On Sunday, October 20, 2013 5:43:02 AM UTC+10, wrote:
> I just printed off a recipe for Sweet & Sour Chicken Wings from another cooking group and it calls for GRAINY mustard. I have never seen that in any recipe before, so I have to wonder what kind of mustard would be considered grainy?

Mustard with whole mustard seeds in it. Basically a normal mustard + whole seeds. Makes a bigger difference to the texture than the flavour. IMO, the flavour is different, but so are the flavours of different smooth mustards. If you don't have any, just use whatever mustard you like.

(Usually called "whole-grain mustard" here.)

> wrote in message
...

I just printed off a recipe for Sweet & Sour Chicken Wings from another
cooking group and it calls for GRAINY mustard. I have never seen that in any
recipe before, so I have to wonder what kind of mustard would be considered
grainy?

For prepared mustard, I've always go French's on hand, which is very creamy,
and also Dijon Grey Poupon, and wouldn't consider that to be grainy either,
so this is a puzzler. I can't see that it would make a difference in the
flavor of any recipe, whether it was grainy, or smooth?



It's just mustard that has not been ground into a fine paste. You can find
it at any market. Coarse mustard is used in dishes where you want the
texture to be part of the presentation. Otherwise it tastes the same. For
example I like to serve roasted pork loins on a mustard sauce bed. I always
use coarse for this because it looks nice.

On Sat, 19 Oct 2013 12:43:02 -0700 (PDT), wrote:

>
> I just printed off a recipe for Sweet & Sour Chicken Wings from another cooking group and it calls for GRAINY mustard. I have never seen that in any recipe before, so I have to wonder what kind of mustard would be considered grainy?
>
> For prepared mustard, I've always go French's on hand, which is very creamy, and also Dijon Grey Poupon, and wouldn't consider that to be grainy either, so this is a puzzler. I can't see that it would make a difference in the flavor of any recipe, whether it was grainy, or smooth?
>

Grainy mustard is aka: coarse... Grey Poupon and Maille are two well
known brands that sell it.

There are lots of mustard types to choose from if "grainy" was the
only indication the recipe gave. Sounds like the writer was more
interested in texture than flavor, so use your smooth Grey Poupon and
it will be fine.


--
Food is an important part of a balanced diet.

> wrote in message
...

I just printed off a recipe for Sweet & Sour Chicken Wings from another
cooking group and it calls for GRAINY mustard. I have never seen that in any
recipe before, so I have to wonder what kind of mustard would be considered
grainy?

For prepared mustard, I've always go French's on hand, which is very creamy,
and also Dijon Grey Poupon, and wouldn't consider that to be grainy either,
so this is a puzzler. I can't see that it would make a difference in the
flavor of any recipe, whether it was grainy, or smooth?

Judy

---

It will say that on the bottle or you should be able to see the grains. I
don't see how it is a puzzler. It's available in all grocery stores here.
Says something like whole grain mustard. This stuff isn't smooth and it's a
brownish/gold color.

On Saturday, October 19, 2013 11:31:14 PM UTC-8, Julie Bove wrote:


> It will say that on the bottle or you should be able to see the grains. I
>
> don't see how it is a puzzler. It's available in all grocery stores here..
>
> Says something like whole grain mustard. This stuff isn't smooth and it's a
>
> brownish/gold color.

Living where I do, there are not a variety of stores here to shop at, and I've never seen any mustard on the shelves around that say "grainy mustard", nor have I ever come across a recipe before that called for it?! I only have two brands of mustard on hand in my house and neither are grainy, so seeing this in a recipe for chicken wings did puzzle me....the same as you puzzle me in your many posts about foods you like, don't like, can't eat, won't eat, and some of the various varieties of dishes you prepare. I've never run into anybody quite like you, IMO.

Judy

On Sunday, October 20, 2013 12:47:57 AM UTC-7, wrote:
> On Saturday, October 19, 2013 11:31:14 PM UTC-8, Julie Bove wrote:
>
>
>
>
>
> > It will say that on the bottle or you should be able to see the grains.
> > don't see how it is a puzzler. It's available in all grocery stores here.
> > Says something like whole grain mustard. This stuff isn't smooth and it's a
> > brownish/gold color.
>
>
>
> Living where I do, there are not a variety of stores here to shop at, and I've never seen any mustard on the shelves around that say "grainy mustard", nor have I ever come across a recipe before that called for it?! I only have two brands of mustard on hand in my house and neither are grainy, so seeing this in a recipe for chicken wings did puzzle me
>

Tipoff phrases: stoneground, coarse ground, whole grain. You can see mustard
seeds in it.

If you can't find some locally, these are my favorites:

http://www.boetjesmustard.com/

http://www.oldsproducts.com/olds-products/koops

Koops also seems to make private label mustards in that same container. They
are located in Pleasant Prairie, Wisconsin. Wisconsin is also the home of the National Mustard Museum, just west of Madison.

> wrote in message
...
On Saturday, October 19, 2013 11:31:14 PM UTC-8, Julie Bove wrote:


> It will say that on the bottle or you should be able to see the grains. I
>
> don't see how it is a puzzler. It's available in all grocery stores here.
>
> Says something like whole grain mustard. This stuff isn't smooth and it's
> a
>
> brownish/gold color.

Living where I do, there are not a variety of stores here to shop at, and
I've never seen any mustard on the shelves around that say "grainy mustard",
nor have I ever come across a recipe before that called for it?! I only have
two brands of mustard on hand in my house and neither are grainy, so seeing
this in a recipe for chicken wings did puzzle me....the same as you puzzle
me in your many posts about foods you like, don't like, can't eat, won't
eat, and some of the various varieties of dishes you prepare. I've never run
into anybody quite like you, IMO.

Judy

---

I have lived in a variety of places over the years and they all had whole
grain mustard. And do you not look for things online? Or watch cooking
shows? We had whole grain mustard when I was a little kid! It's not new or
exotic.

On Sun, 20 Oct 2013 03:37:28 -0700, "Julie Bove"
> wrote:

> I have lived in a variety of places over the years and they all had whole
> grain mustard. And do you not look for things online? Or watch cooking
> shows? We had whole grain mustard when I was a little kid! It's not new or
> exotic.

She's in Alaska and where she lives sounds like where I lived as a
kid... not a lot of variety. I was familiar with whole grain mustard
when I was a kid, not because my mother kept it in the house (we used
French's yellow, nothing else) but because my grandparents used
various kinds of mustard they'd bring home from their adventures and
one was a burning hot whole grain/coarse ground German mustard. Not
sure if I'd consider it hot as an adult, but I could barely eat it
when I was a kid.

--
Food is an important part of a balanced diet.

On 2013-10-20 11:03 AM, sf wrote:

>
> She's in Alaska and where she lives sounds like where I lived as a
> kid... not a lot of variety.

Yes, she is in Alaska. Apparently she has internet access. Google is our
friend.



> I was familiar with whole grain mustard
> when I was a kid, not because my mother kept it in the house (we used
> French's yellow, nothing else) but because my grandparents used
> various kinds of mustard they'd bring home from their adventures and
> one was a burning hot whole grain/coarse ground German mustard. Not
> sure if I'd consider it hot as an adult, but I could barely eat it
> when I was a kid.


I remember the mustard my mother used to mix up from powder. It was hot.
I still think it is hot. I occasionally run across surprisingly hot mustard.

I am a relatively recent convert to grainy mustard. I started using it a
few years ago and it has replaced prepared mustard for just about
everything I would normally have mustard on. I have a bottle of prepared
mustard in the fridge but I have been through at least a half dozen jars
of grainy mustard in the time the prepared stuff has been in my fridge.

"sf" > wrote in message
...
> On Sun, 20 Oct 2013 03:37:28 -0700, "Julie Bove"
> > wrote:
>
>> I have lived in a variety of places over the years and they all had whole
>> grain mustard. And do you not look for things online? Or watch cooking
>> shows? We had whole grain mustard when I was a little kid! It's not new
>> or
>> exotic.
>
> She's in Alaska and where she lives sounds like where I lived as a
> kid... not a lot of variety. I was familiar with whole grain mustard
> when I was a kid, not because my mother kept it in the house (we used
> French's yellow, nothing else) but because my grandparents used
> various kinds of mustard they'd bring home from their adventures and
> one was a burning hot whole grain/coarse ground German mustard. Not
> sure if I'd consider it hot as an adult, but I could barely eat it
> when I was a kid.

My dad loved mustard. We were always buying different kinds.

On Sunday, October 20, 2013 2:37:28 AM UTC-8, Julie Bove wrote:


> I have lived in a variety of places over the years and they all had whole
>
> grain mustard. And do you not look for things online? Or watch cooking
>
> shows? We had whole grain mustard when I was a little kid! It's not new or
>
> exotic.

How much time have you spend living in Alaska? We don't have many of the stores the posters in here talk about, such as Trader Joe's, at least in the area where I've lived my entire life. I don't shop online as a rule (except from Amazon.com) and instead of searching through Google for it, I thought I would ask the more knowledgeable folks in here. I'm 73 years old (next week) and have been cooking and baking since I was 9 and this is the first time I'd ever run across a recipe calling specifically for "grainy" mustard, so of course, I was curious.

Most recipes call for dry (which I use a lot of in my cooking) or they call for prepared. Occasionally I will see a recipe for "spicy" mustard and I have bought that on rare occasions too, but I've never noticed any brand of mustard here that said "grainy" on it. so that's why I was puzzled.

No, I don't watch any cooking show on TV...what has that got to do with my original question? Surely you don't get any ideas from watching these shows, going by the style of cooking you do, and knowing that the majority of ingredients you (or your husband and daughter) don't like, or are allergic to?

Judy

On Sun, 20 Oct 2013 08:56:11 -0700 (PDT), wrote:

> Most recipes call for dry (which I use a lot of in my cooking) or they call for prepared. Occasionally I will see a recipe for "spicy" mustard and I have bought that on rare occasions too, but I've never noticed any brand of mustard here that said "grainy" on it. so that's why I was puzzled.

Spicy, would be brown deli mustard?

--
Food is an important part of a balanced diet.

> wrote in message
...
On Sunday, October 20, 2013 2:37:28 AM UTC-8, Julie Bove wrote:


> I have lived in a variety of places over the years and they all had whole
>
> grain mustard. And do you not look for things online? Or watch cooking
>
> shows? We had whole grain mustard when I was a little kid! It's not new
> or
>
> exotic.

---

How much time have you spend living in Alaska? We don't have many of the
stores the posters in here talk about, such as Trader Joe's, at least in the
area where I've lived my entire life. I don't shop online as a rule (except
from Amazon.com) and instead of searching through Google for it, I thought I
would ask the more knowledgeable folks in here. I'm 73 years old (next week)
and have been cooking and baking since I was 9 and this is the first time
I'd ever run across a recipe calling specifically for "grainy" mustard, so
of course, I was curious.

---
I've never been there and never wanted to go there. I just find it odd that
at your age you never heard of it before. It's commonly used in delis and
I've been using recipes that called for it for many years. Then again, my
dad and husband both love mustard very much and I'm always looking for new
ones. Husband didn't like the bacon mustard though.

---

Most recipes call for dry (which I use a lot of in my cooking) or they call
for prepared. Occasionally I will see a recipe for "spicy" mustard and I
have bought that on rare occasions too, but I've never noticed any brand of
mustard here that said "grainy" on it. so that's why I was puzzled.
---

I have not found too many recipes that call for dry outside of egg salad or
deviled eggs. Actually some baked beans do. But just as many call for
prepared. I've made a variety of salads and dressings that call for all
sorts of mustard and meat recipes that called for grainy mustard.

---

No, I don't watch any cooking show on TV...what has that got to do with my
original question? Surely you don't get any ideas from watching these shows,
going by the style of cooking you do, and knowing that the majority of
ingredients you (or your husband and daughter) don't like, or are allergic
to?

---

What it's got to do with it is that they commonly use grainy mustard as an
ingredient on cooking shows. And yes, I get plenty of ideas from the
cooking shows. I have posted here of needing the Amarena (sp?) cherries for
the baked apple recipe from Lydia Bastianich. We liked the apples but did
not like the cherries. Also the Farro salad from Martha Stewart. Husband
loved that but we did not. Also posted of the vegan fudge from Christina
Pirello. I make that once or twice a month now with some of my own
modifications.

Just what style of cooking do I do? *boggles* And what am I allergic to?
Daughter and I hav food intolerances. I have gastroparesis and husband has
gout. That does affect what we can and can't eat. But why would it stop me
from watching cooking shows? Even as a vegetarian I watched Julia Child
prepare meat! Even though I didn't eat it myself, I sometimes made it for
guests and it's good to know how to make it.

Judy
Im 70 in two weeks, live in one of the biggest cities, cook enough to keep from starving and never heard of grainy mustard. I don't know why people want to attack. Maybe its because they can't see you and, as such, suffer from an over-developed sense of cowardice. I dont think theyd be so snide or unhelpful if you were standing face to face.

I am doing a recipe that calls for grainy mustard and dont feel bad as I have access to huge stores and wasnt sure what to get. I am glad you asked. It is too bad some people get their jollies from being snitty (h)...makes them think they look smarter than they are.

On Sunday, October 20, 2013 5:37:28 AM UTC-5, Julie Bove wrote:
>
> I have lived in a variety of places over the years and they all had whole
>
> grain mustard. And do you not look for things online? Or watch cooking
>
> shows? We had whole grain mustard when I was a little kid! It's not new or
>
> exotic.
>
>
She lives in Alaska and ordering online for anything the shipping is always higher than in the lower 48 states. I'd probably think long and hard before ordering _anything_ online if I lived her state.

On Sunday, October 20, 2013 3:19:27 PM UTC-8, wrote:


> She lives in Alaska and ordering online for anything the shipping is always higher than in the lower 48 states. I'd probably think long and hard before ordering _anything_ online if I lived her state.

Yes, that is very true, as we always get "socked" extra when ordering from here, and I sure as heck wouldn't bother to order mustard online, as that would really be a silly thing to do, when the flavor isn't going to be that much different if I use another type of mustard, even if it isn't "grainy". I've been cooking for over 60 years and have done well without that certain mustard, so no big deal.

I do order from Amazon.com a lot, but that's because I can get it postage-free.
I also don't like throwing my credit card numbers out there online either. My daughter went to a site that was unfamiliar and her numbers were used by an employee and they charged over $2000 overnight on her card.

Judy

> wrote in message
...
> On Sunday, October 20, 2013 5:37:28 AM UTC-5, Julie Bove wrote:
>>
>> I have lived in a variety of places over the years and they all had whole
>>
>> grain mustard. And do you not look for things online? Or watch cooking
>>
>> shows? We had whole grain mustard when I was a little kid! It's not new
>> or
>>
>> exotic.
>>
>>
> She lives in Alaska and ordering online for anything the shipping is
> always higher than in the lower 48 states. I'd probably think long and
> hard before ordering _anything_ online if I lived her state.

And yet she says she shops at Fred Meyers. We have Fred Meyers here. They
have all sorts of mustard including grainy.

On Sunday, October 20, 2013 2:47:57 AM UTC-5, wrote:
> On Saturday, October 19, 2013 11:31:14 PM UTC-8, Julie Bove wrote:
>
>
>
>
>
> > It will say that on the bottle or you should be able to see the grains. I
>
> >
>
> > don't see how it is a puzzler. It's available in all grocery stores here.
>
> >
>
> > Says something like whole grain mustard. This stuff isn't smooth and it's a
>
> >
>
> > brownish/gold color.
>
>
>
> Living where I do, there are not a variety of stores here to shop at, and I've never seen any mustard on the shelves around that say "grainy mustard", nor have I ever come across a recipe before that called for it?! I only have two brands of mustard on hand in my house and neither are grainy, so seeing this in a recipe for chicken wings did puzzle me....the same as you puzzle me in your many posts about foods you like, don't like, can't eat, won't eat, and some of the various varieties of dishes you prepare. I've never run into anybody quite like you, IMO.
>

lmfao.....I know, right? She's the most annoying twit I've ever seen in fifteen years on Usenet.

On Monday, October 21, 2013 1:43:50 AM UTC-4, wrote:
> On Sunday, October 20, 2013 2:47:57 AM UTC-5, wrote:
>
> > On Saturday, October 19, 2013 11:31:14 PM UTC-8, Julie Bove wrote:
>
> >
>
> >
>
> >
>
> >
>
> >
>
> > > It will say that on the bottle or you should be able to see the grains. I
>
> >
>
> > >
>
> >
>
> > > don't see how it is a puzzler. It's available in all grocery stores here.
>
> >
>
> > >
>
> >
>
> > > Says something like whole grain mustard. This stuff isn't smooth and it's a
>
> >
>
> > >
>
> >
>
> > > brownish/gold color.
>
> >
>
> >
>
> >
>
> > Living where I do, there are not a variety of stores here to shop at, and I've never seen any mustard on the shelves around that say "grainy mustard", nor have I ever come across a recipe before that called for it?! I only have two brands of mustard on hand in my house and neither are grainy, so seeing this in a recipe for chicken wings did puzzle me....the same as you puzzle me in your many posts about foods you like, don't like, can't eat, won't eat, and some of the various varieties of dishes you prepare. I've never run into anybody quite like you, IMO.
>
> >
>
>
>
> lmfao.....I know, right? She's the most annoying twit I've ever seen in fifteen years on Usenet.

My lines have been purloined.

Judy, Ignore people who get snippy with their answers. You probably know a million things at your age that they don't know. I'm a couple of years older than you, been cooking for decades, and I'm right here right now because I googled "grainy mustard", seeing it for the first time in a recipe today. I picked this link because--just as you did--I thought it would be a nice group of helpful people. But apparently we offended their sensibilities with our foolish question.

Reminds me of a time I called New York from California, to a supplier for our business. When they gave me the name of a nearby town, I asked the spelling. She acted like I had asked how to spell "cat". I rattled off a few Spanish names of cities in California and asked if she could spell them. People forget that their experience doesn't exactly mirror theirs. This is kind of arrogant, if you ask me. I'll look for you on Facebook--we can swap cooking experiences.

wrote in rec.food.cooking:

> Judy, Ignore people who get snippy with their answers. You probably
> know a million things at your age that they don't know. I'm a couple
> of years older than you, been cooking for decades, and I'm right here
> right now because I googled "grainy mustard", seeing it for the first
> time in a recipe today. I picked this link because--just as you
> did--I thought it would be a nice group of helpful people. But
> apparently we offended their sensibilities with our foolish question.
>
> Reminds me of a time I called New York from California, to a supplier
> for our business. When they gave me the name of a nearby town, I
> asked the spelling. She acted like I had asked how to spell "cat".
> I rattled off a few Spanish names of cities in California and asked
> if she could spell them. People forget that their experience doesn't
> exactly mirror theirs. This is kind of arrogant, if you ask me.
> I'll look for you on Facebook--we can swap cooking experiences.

Hi JB, Some of us are normal and I don't think asking what Grainy
Mustard is, is odd at all. It's popular in some areas and virtually
unknown in others.

--

On Sat, 14 Oct 2017 17:09:19 -0500, "cshenk" > wrote:

wrote in rec.food.cooking:
>
>> Judy, Ignore people who get snippy with their answers. You probably
>> know a million things at your age that they don't know. I'm a couple
>> of years older than you, been cooking for decades, and I'm right here
>> right now because I googled "grainy mustard", seeing it for the first
>> time in a recipe today. I picked this link because--just as you
>> did--I thought it would be a nice group of helpful people. But
>> apparently we offended their sensibilities with our foolish question.
>>
>> Reminds me of a time I called New York from California, to a supplier
>> for our business. When they gave me the name of a nearby town, I
>> asked the spelling. She acted like I had asked how to spell "cat".
>> I rattled off a few Spanish names of cities in California and asked
>> if she could spell them. People forget that their experience doesn't
>> exactly mirror theirs. This is kind of arrogant, if you ask me.
>> I'll look for you on Facebook--we can swap cooking experiences.
>
>Hi JB, Some of us are normal (...)

True, but people here really give me a hard time because of it.

On Sat, 14 Oct 2017 17:09:19 -0500, "cshenk" > wrote:

>Hi JB, Some of us are normal and I don't think asking what Grainy
>Mustard is, is odd at all. It's popular in some areas and virtually
>unknown in others.


AND this same question is asked on an average of every 6 months.

"cshenk" > wrote in message
...
> wrote in rec.food.cooking:
>
>> Judy, Ignore people who get snippy with their answers. You probably
>> know a million things at your age that they don't know. I'm a couple
>> of years older than you, been cooking for decades, and I'm right here
>> right now because I googled "grainy mustard", seeing it for the first
>> time in a recipe today. I picked this link because--just as you
>> did--I thought it would be a nice group of helpful people. But
>> apparently we offended their sensibilities with our foolish question.
>>
>> Reminds me of a time I called New York from California, to a supplier
>> for our business. When they gave me the name of a nearby town, I
>> asked the spelling. She acted like I had asked how to spell "cat".
>> I rattled off a few Spanish names of cities in California and asked
>> if she could spell them. People forget that their experience doesn't
>> exactly mirror theirs. This is kind of arrogant, if you ask me.
>> I'll look for you on Facebook--we can swap cooking experiences.
>
> Hi JB, Some of us are normal and I don't think asking what Grainy
> Mustard is, is odd at all. It's popular in some areas and virtually
> unknown in others.
>

What? Where is it unknown.

On 10/14/2017 8:58 PM, Sqwertz wrote:
> "Judy" didn't give her last name

Musta known YOU too well...

Get the **** outta here, you creep!

Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

https://www.centraltexasfoodbank.org...ntation-057jpg

Hide the Ho Ho's!!!

Il 19/10/2013 21:43, ha scritto:
>
> I just printed off a recipe for Sweet & Sour Chicken Wings from another cooking group and it calls for GRAINY mustard. I have never seen that in any recipe before, so I have to wonder what kind of mustard would be considered grainy?
>
> For prepared mustard, I've always go French's on hand, which is very creamy, and also Dijon Grey Poupon, and wouldn't consider that to be grainy either, so this is a puzzler. I can't see that it would make a difference in the flavor of any recipe, whether it was grainy, or smooth?

Here they sell grainy mustard under the name "Moutarde A L'ancienne", by
Maille

Il 20/10/2013 19:16, ViLco ha scritto:

> Moutarde A L'ancienne

Just as this one, with italian labeling:
http://magasin.iga.net/productimages...4364620758.jpg

On 10/20/2013 1:16 PM, ViLco wrote:
> Il 19/10/2013 21:43, ha scritto:
>>
>> I just printed off a recipe for Sweet & Sour Chicken Wings from
>> another cooking group and it calls for GRAINY mustard. I have never
>> seen that in any recipe before, so I have to wonder what kind of
>> mustard would be considered grainy?
>>
>> For prepared mustard, I've always go French's on hand, which is very
>> creamy, and also Dijon Grey Poupon, and wouldn't consider that to be
>> grainy either, so this is a puzzler. I can't see that it would make a
>> difference in the flavor of any recipe, whether it was grainy, or smooth?
>
> Here they sell grainy mustard under the name "Moutarde A L'ancienne", by
> Maille
Grey Poupon makes whole-grain mustard.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

Judy, look for a mustard marked "stone ground," and you will probably be close enough.
I like Boetje's for sandwiches, but wouldn't use one that coarse in a sweet/sour chicken
recipe. You can look at what is available and choose one that looks somewhere between
Grey Poupon and a more grainy one like Boetje's.

N.

Really, you people!! She just asked a simple question. Was Rudeness and Sarcasm really necessary! Thanks to those that just answered her question.

On Tuesday, April 5, 2016 at 9:12:09 AM UTC-4, wrote:
> Really, you people!! She just asked a simple question. Was Rudeness and Sarcasm really necessary! Thanks to those that just answered her question.

Kind of late, man. The original question was posed
in 2013, and the thread had been dead (after a revival
in 2015 by some clueless Google Groups user) for a year
until you brought it back to life a second time.

Cindy Hamilton

"Cindy Hamilton" > wrote in message
...
> On Tuesday, April 5, 2016 at 9:12:09 AM UTC-4, wrote:
>> Really, you people!! She just asked a simple question. Was Rudeness and
>> Sarcasm really necessary! Thanks to those that just answered her
>> question.
>
> Kind of late, man. The original question was posed
> in 2013, and the thread had been dead (after a revival
> in 2015 by some clueless Google Groups user) for a year
> until you brought it back to life a second time.
>
> Cindy Hamilton

Yeah, pretty dumb when there is plenty of fresh rudeness and sarcasm to
bitch about.

On Tuesday, April 5, 2016 at 12:12:08 PM UTC-5, Cindy Hamilton wrote:
>
> On Tuesday, April 5, 2016 at 9:12:09 AM UTC-4, wrote:
>
> > Really, you people!! She just asked a simple question. Was Rudeness and Sarcasm really necessary! Thanks to those that just answered her question.
>
> Kind of late, man. The original question was posed
> in 2013, and the thread had been dead (after a revival
> in 2015 by some clueless Google Groups user) for a year
> until you brought it back to life a second time.
>
> Cindy Hamilton
>
>
Bwahahaaaaaa, what a dummy he is. His first post here and
he chooses to gripe about a two year old thread.

> wrote in message
...
> On Tuesday, April 5, 2016 at 12:12:08 PM UTC-5, Cindy Hamilton wrote:
>>
>> On Tuesday, April 5, 2016 at 9:12:09 AM UTC-4, wrote:
>>
>> > Really, you people!! She just asked a simple question. Was Rudeness
>> > and Sarcasm really necessary! Thanks to those that just answered her
>> > question.
>>
>> Kind of late, man. The original question was posed
>> in 2013, and the thread had been dead (after a revival
>> in 2015 by some clueless Google Groups user) for a year
>> until you brought it back to life a second time.
>>
>> Cindy Hamilton
>>
>>
> Bwahahaaaaaa, what a dummy he is. His first post here and
> he chooses to gripe about a two year old thread.
>

He probably started reading from the very first post.

On Tue, 5 Apr 2016 06:12:03 -0700 (PDT), wrote:

>Really, you people!! She just asked a simple question. Was Rudeness and Sarcasm really necessary! Thanks to those that just answered her question.

I wish I could just filter google groups, and be rid of these ^inept
clowns^ but too many good people insist on using it, unfortunately.

On Tuesday, April 5, 2016 at 10:09:57 AM UTC-10, Jeßus wrote:
> On Tue, 5 Apr 2016 06:12:03 -0700 (PDT), wrote:
>
> >Really, you people!! She just asked a simple question. Was Rudeness and Sarcasm really necessary! Thanks to those that just answered her question.

On Tue, 5 Apr 2016 13:19:00 -0700 (PDT), dsi1 >
wrote:

>On Tuesday, April 5, 2016 at 10:09:57 AM UTC-10, Jeßus wrote:
>> On Tue, 5 Apr 2016 06:12:03 -0700 (PDT), wrote:
>>
>> >Really, you people!! She just asked a simple question. Was Rudeness and Sarcasm really necessary! Thanks to those that just answered her question.
>>
>> I wish I could just filter google groups, and be rid of these ^inept
>> clowns^ but too many good people insist on using it, unfortunately.
>
>I shall assume you're referring to me.

Oh no, not just you and not just this newsgroup.

>The reality is that soon, you'll all be using GG - all'ya'll just don't know it yet. Boy are you guys going to feel dumb!

The day I have no other option than GG is the day I stop posting to
USENET (which is NOT GG).

>GG is just spiffy. It trims the posts and I don't even have to click on a window to open a post - it displays the entire unread posts. With Thunderbird, it's constantly clicking and scrolling, clicking and scrolling, click...

Great, it sounds exactly like a WEB BASED FORUM. Which has nothing to
do with Usenet.

On Tuesday, April 5, 2016 at 10:45:20 AM UTC-10, Jeßus wrote:
> On Tue, 5 Apr 2016 13:19:00 -0700 (PDT), dsi1 <dsi1>
> wrote:
>
> >On Tuesday, April 5, 2016 at 10:09:57 AM UTC-10, Jeßus wrote:
> >> On Tue, 5 Apr 2016 06:12:03 -0700 (PDT), wrote:
> >>
> >> >Really, you people!! She just asked a simple question. Was Rudeness and Sarcasm really necessary! Thanks to those that just answered her question.
> >>
> >> I wish I could just filter google groups, and be rid of these ^inept
> >> clowns^ but too many good people insist on using it, unfortunately.
> >
> >I shall assume you're referring to me.
>
> Oh no, not just you and not just this newsgroup.
>
> >The reality is that soon, you'll all be using GG - all'ya'll just don't know it yet. Boy are you guys going to feel dumb!
>
> The day I have no other option than GG is the day I stop posting to
> USENET (which is NOT GG).
>
> >GG is just spiffy. It trims the posts and I don't even have to click on a window to open a post - it displays the entire unread posts. With Thunderbird, it's constantly clicking and scrolling, clicking and scrolling, click....
>
> Great, it sounds exactly like a WEB BASED FORUM. Which has nothing to
> do with Usenet.

You're right about that but the experience is pretty much the same. I can read and post to Usenet. As an added bonus, I don't have to trim, scroll, or click, or configure a "proper" newsreader on all my computers. Heck, I can read posts (but not post) on my phone. The flexibility is just wonderful.