"Janet B" wrote in message ...

On Sat, 27 Feb 2016 10:46:09 -0000, Janet > wrote:

>In article >, says...
>>
>> "jmcquown" > wrote in message
>> ...
>> > On 2/26/2016 6:29 PM, Roy wrote:
>> >> On Friday, February 26, 2016 at 4:07:13 PM UTC-7, Julie Bove wrote:
>> >>> "jmcquown" > wrote in message
>> >>> ...
>> >>>> On 2/26/2016 3:45 PM, Julie Bove wrote:
>> >>>>> Biscuits to serve with bacon? That's a new one to me. They are
>> >>>>> usually
>> >>>>> served with sausage.
>> >>>>
>> >>>> Try harder, you'll sound more completely stupid.
>> >>>
>> >>> I can honestly say that I have never eaten a combo of biscuits and
>> >>> bacon.
>> >>> Is this a Southern thing?
>> >>
>> >> Sorry Julie, but you should get out more. That combo along with eggs is
>> >> known to most of North America.
>> >>
>> > Exactly, Roy. You don't have to live in the south to have bacon and eggs
>> > and a biscuit. (I'm not even talking about a "biscuit sandwich".) I
>> > suppose she's never heard of hash browned potatoes to go along with bacon
>> > and eggs, either. Of course she won't/can't eat those things so really,
>> > the point is moot.
>>
>> The way Janet phrased it, it was as though we eat biscuits and bacon like we
>> eat biscuits and sausage.
>
> DUH.
>
> How I phrased it is still right there upthread for all to read,
>
> " When you make US biscuits to serve with chicken or bacon, do they
>have sugar in?"
>
> So don't try to use ME as an excuse for your idiotic denials and
>wriggling.
>
> Janet UK
>
You've been told again and again and again not to travel too close to
the Bove Warp/Black Hole. There is no way out. Everything within the
Warp Zone is controlled by The Bove Perception Wave. Calls to Star
Fleet for help go unanswered because no one can get through the
Barrier Interference for Common Sense.
Janet US
====

And yet, very few seem to have the self control to do that. They would sooner
snipe her posts it seems.

Cheri

On Sat, 27 Feb 2016 07:46:59 -0800, "Cheri" >
wrote:

>"Janet B" wrote in message ...
>
>On Sat, 27 Feb 2016 10:46:09 -0000, Janet > wrote:
>
>>In article >, says...
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>> > On 2/26/2016 6:29 PM, Roy wrote:
>>> >> On Friday, February 26, 2016 at 4:07:13 PM UTC-7, Julie Bove wrote:
>>> >>> "jmcquown" > wrote in message
>>> >>> ...
>>> >>>> On 2/26/2016 3:45 PM, Julie Bove wrote:
>>> >>>>> Biscuits to serve with bacon? That's a new one to me. They are
>>> >>>>> usually
>>> >>>>> served with sausage.
>>> >>>>
>>> >>>> Try harder, you'll sound more completely stupid.
>>> >>>
>>> >>> I can honestly say that I have never eaten a combo of biscuits and
>>> >>> bacon.
>>> >>> Is this a Southern thing?
>>> >>
>>> >> Sorry Julie, but you should get out more. That combo along with eggs is
>>> >> known to most of North America.
>>> >>
>>> > Exactly, Roy. You don't have to live in the south to have bacon and eggs
>>> > and a biscuit. (I'm not even talking about a "biscuit sandwich".) I
>>> > suppose she's never heard of hash browned potatoes to go along with bacon
>>> > and eggs, either. Of course she won't/can't eat those things so really,
>>> > the point is moot.
>>>
>>> The way Janet phrased it, it was as though we eat biscuits and bacon like we
>>> eat biscuits and sausage.
>>
>> DUH.
>>
>> How I phrased it is still right there upthread for all to read,
>>
>> " When you make US biscuits to serve with chicken or bacon, do they
>>have sugar in?"
>>
>> So don't try to use ME as an excuse for your idiotic denials and
>>wriggling.
>>
>> Janet UK
>>
>You've been told again and again and again not to travel too close to
>the Bove Warp/Black Hole. There is no way out. Everything within the
>Warp Zone is controlled by The Bove Perception Wave. Calls to Star
>Fleet for help go unanswered because no one can get through the
>Barrier Interference for Common Sense.
>Janet US
>====
>
>And yet, very few seem to have the self control to do that. They would sooner
>snipe her posts it seems.
>
>Cheri

It is difficult to refrain from trying to defend oneself and correct
an issue. I'm not criticizing Janet. Just commiserating.
Janet US

On Saturday, 27 February 2016 08:58:48 UTC, sf wrote:
> On Fri, 26 Feb 2016 19:41:07 -0800 (PST), wrote:
>
> > On Friday, 26 February 2016 18:44:29 UTC, sf wrote:
> > > On Fri, 26 Feb 2016 01:23:20 -0800 (PST), wrote:
> > >
> > > > So I googled scone recipes and the top 9 hits all contain sugar. That surprised me. Suffice it to say, if you don't want sweet sone don't use sugar.
> > > >
> > > I Googled Buttermilk Scones and that wasn't the case, so Google has
> > > probably learned that you search for sweet recipes.
> > >
> > ...or maybe its just the particular recipe you googled. I don't google recipes very
> > often (I have a lot of cookery books), but when I do they're usually savoury.
> >
> >
> You sound like Julie. You say you Googled, I Googled and then you say
> you don't Google. What's obvious is you don't know how Google works.
> <shrug>
>
You need to get yourself a pair of reading glasses. I said "I don't google recipes very often".

Cherry

On 27/02/2016 8:16 AM, Janet B wrote:
> On Sat, 27 Feb 2016 00:54:09 -0800, sf > wrote:
>
>> On Fri, 26 Feb 2016 19:16:49 -0700, graham > wrote:
>>
>>> On 26/02/2016 4:48 PM, cshenk wrote:
>>>> jmcquown wrote in rec.food.cooking:
>>>>
>>>>> On 2/26/2016 7:11 AM, Julie Bove wrote:
>>>>
>>>> Here's an odd one. I looked at the link and narrowed it a picture.
>>>>
>>>>
>>>> http://fisherscones.com/product/All_...e_Mix/13070.as
>>>> px
>>>>
>>>> I had a roomate who made something that looked really close but she
>>>> used ricotta cheese
>>>>
>>> I've heard it pronounced "rick-oata" cheese. Last week a radio announcer
>>> kept saying "fock-ayss-ia" so I e-mailed her and she corrected herself
>>> after the following ad break.
>>> "Riz-oat-oh" is also common as is "pote-oh-creme"!
>>> Graham
>>
>> Provolone (rhymes with zone), provoloneh, provolonay, provolonee.
>
> I have only one word that bugs me, that's when most people (including
> newsreaders) say 'Calvary when they mean 'cavalry'. The acceptance of
> this practice is so widespread that maybe I missed the memo saying it
> was o.k.
> Janet US
>
Not to mention "nucular"!
Graham

On Sat, 27 Feb 2016 10:18:47 -0700, graham > wrote:

>On 27/02/2016 8:16 AM, Janet B wrote:
>> On Sat, 27 Feb 2016 00:54:09 -0800, sf > wrote:
>>
>>> On Fri, 26 Feb 2016 19:16:49 -0700, graham > wrote:
>>>
>>>> On 26/02/2016 4:48 PM, cshenk wrote:
>>>>> jmcquown wrote in rec.food.cooking:
>>>>>
>>>>>> On 2/26/2016 7:11 AM, Julie Bove wrote:
>>>>>
>>>>> Here's an odd one. I looked at the link and narrowed it a picture.
>>>>>
>>>>>
>>>>> http://fisherscones.com/product/All_...e_Mix/13070.as
>>>>> px
>>>>>
>>>>> I had a roomate who made something that looked really close but she
>>>>> used ricotta cheese
>>>>>
>>>> I've heard it pronounced "rick-oata" cheese. Last week a radio announcer
>>>> kept saying "fock-ayss-ia" so I e-mailed her and she corrected herself
>>>> after the following ad break.
>>>> "Riz-oat-oh" is also common as is "pote-oh-creme"!
>>>> Graham
>>>
>>> Provolone (rhymes with zone), provoloneh, provolonay, provolonee.
>>
>> I have only one word that bugs me, that's when most people (including
>> newsreaders) say 'Calvary when they mean 'cavalry'. The acceptance of
>> this practice is so widespread that maybe I missed the memo saying it
>> was o.k.
>> Janet US
>>
>Not to mention "nucular"!
>Graham

IIRC, that's how G.W. Bush pronounced it.

Doris

On Sat, 27 Feb 2016 08:16:24 -0700, Janet B >
wrote:

> On Sat, 27 Feb 2016 00:54:09 -0800, sf > wrote:
>
> >On Fri, 26 Feb 2016 19:16:49 -0700, graham > wrote:
> >
> >> >
> >> I've heard it pronounced "rick-oata" cheese. Last week a radio announcer
> >> kept saying "fock-ayss-ia" so I e-mailed her and she corrected herself
> >> after the following ad break.
> >> "Riz-oat-oh" is also common as is "pote-oh-creme"!
> >> Graham
> >
> >Provolone (rhymes with zone), provoloneh, provolonay, provolonee.
>
> I have only one word that bugs me, that's when most people (including
> newsreaders) say 'Calvary when they mean 'cavalry'. The acceptance of
> this practice is so widespread that maybe I missed the memo saying it
> was o.k.

I hear that from people who went to Catholic school, so at least I get
it. They were really indoctrinated into the faith. They might leave
parochial school, but it will never leave them.

That provolone thing only bothers me when someone becomes dictatorial
about what they think is the correct way to pronounce it. The "e" at
the end is there, but it's barely there. Only a native speaker (or
child of one) can voice it well. Getting back to stoled. I can under
stand it when small children or people who are ESL do it, because
irregular verbs are difficult to learn - but grown ups who have lived
here all their life? There's no excuse for anyone with an IQ out of
the double digits.

My pet peeve is when less and fewer are used incorrectly. It happens
in print, on television and *here* constantly.

--

sf

In article >, says...
>
> "Janet B" wrote in message ...
>
> On Sat, 27 Feb 2016 10:46:09 -0000, Janet > wrote:
>
> >In article >, says...
> >>
> >> "jmcquown" > wrote in message
> >> ...
> >> > On 2/26/2016 6:29 PM, Roy wrote:
> >> >> On Friday, February 26, 2016 at 4:07:13 PM UTC-7, Julie Bove wrote:
> >> >>> "jmcquown" > wrote in message
> >> >>> ...
> >> >>>> On 2/26/2016 3:45 PM, Julie Bove wrote:
> >> >>>>> Biscuits to serve with bacon? That's a new one to me. They are
> >> >>>>> usually
> >> >>>>> served with sausage.
> >> >>>>
> >> >>>> Try harder, you'll sound more completely stupid.
> >> >>>
> >> >>> I can honestly say that I have never eaten a combo of biscuits and
> >> >>> bacon.
> >> >>> Is this a Southern thing?
> >> >>
> >> >> Sorry Julie, but you should get out more. That combo along with eggs is
> >> >> known to most of North America.
> >> >>
> >> > Exactly, Roy. You don't have to live in the south to have bacon and eggs
> >> > and a biscuit. (I'm not even talking about a "biscuit sandwich".) I
> >> > suppose she's never heard of hash browned potatoes to go along with bacon
> >> > and eggs, either. Of course she won't/can't eat those things so really,
> >> > the point is moot.
> >>
> >> The way Janet phrased it, it was as though we eat biscuits and bacon like we
> >> eat biscuits and sausage.
> >
> > DUH.
> >
> > How I phrased it is still right there upthread for all to read,
> >
> > " When you make US biscuits to serve with chicken or bacon, do they
> >have sugar in?"
> >
> > So don't try to use ME as an excuse for your idiotic denials and
> >wriggling.
> >
> > Janet UK
> >
> You've been told again and again and again not to travel too close to
> the Bove Warp/Black Hole. There is no way out. Everything within the
> Warp Zone is controlled by The Bove Perception Wave. Calls to Star
> Fleet for help go unanswered because no one can get through the
> Barrier Interference for Common Sense.
> Janet US
> ====
>
> And yet, very few seem to have the self control to do that. They would sooner
> snipe her posts it seems.

You need to clean your bile and snot off the mirror so you can see
yourself.

Janet UK

In article >,
says...
>
> On Sat, 27 Feb 2016 03:34:32 -0800, "Julie Bove"
> > wrote:
>
>
> >Yep. My mom and grandma both made Spaghetti Red and now I make it on
> >occasion. And yet there is no spaghetti in it.
>
> What is in Spaghetti Red?
>
> Doris

oh, DORIS !!!!!!

Stand back folks; make a space. Here comes another big one.

Janet UK

On Sat, 27 Feb 2016 14:00:29 GMT, "l not -l" > wrote:

> we'd be happy with biscuits slathered with butter and sorghum
> molasses (syrup) or, in times of plenty, Brer Rabbit Molasses.

I wish grocery stores out here stocked sorghum so I could try it. Not
doing an internet purchase. Period. Too bad I completely forgot to
look for it when we traveled around the South a couple of years ago.
Oh well. Next time (if there is one).

--

sf

On Sat, 27 Feb 2016 08:15:09 -0800 (PST), wrote:

> On Saturday, 27 February 2016 08:58:48 UTC, sf wrote:
> > On Fri, 26 Feb 2016 19:41:07 -0800 (PST), wrote:
> >
> > > On Friday, 26 February 2016 18:44:29 UTC, sf wrote:
> > > > On Fri, 26 Feb 2016 01:23:20 -0800 (PST), wrote:
> > > >
> > > > > So I googled scone recipes and the top 9 hits all contain sugar. That surprised me. Suffice it to say, if you don't want sweet sone don't use sugar.
> > > > >
> > > > I Googled Buttermilk Scones and that wasn't the case, so Google has
> > > > probably learned that you search for sweet recipes.
> > > >
> > > ...or maybe its just the particular recipe you googled. I don't google recipes very
> > > often (I have a lot of cookery books), but when I do they're usually savoury.
> > >
> > >
> > You sound like Julie. You say you Googled, I Googled and then you say
> > you don't Google. What's obvious is you don't know how Google works.
> > <shrug>
> >
> You need to get yourself a pair of reading glasses. I said "I don't google recipes very often".
>
Make up your mind. If you Google recipes, then Google has learned
what you look for.

--

sf

On 27/02/2016 10:51 AM, sf wrote:

>
> My pet peeve is when less and fewer are used incorrectly. It happens
> in print, on television and *here* constantly.
>

"Misnomer" is frequently used these days to mean any error.
"Curate" is now being used by restaurateurs with reference to their menus.
"Substantive", a legal term, has crept into the language as an
alternative to "substantial". That probably comes from the legions of
lawyers who end up in politics.
Graham

On Sat, 27 Feb 2016 11:18:19 -0000, Janet > wrote:

> In article >,
> says...
> >
> > On Fri, 26 Feb 2016 21:19:02 -0500, jmcquown >
> > wrote:
> >
> > > On 2/26/2016 9:10 PM, Sqwertz wrote:
> > > > On Fri, 26 Feb 2016 12:12:15 -0500, jmcquown wrote:
> > > >
> > > >> My (Scottish) grandmother's recipe contains a mere 1/2 tsp. of sugar.
> > > >> I'd hardly call them "sweet".
> > > >>
> > > >> Hannah Brown's Scones
> > > >>
> > > >> 2 cups sifted flour
> > > >> 1/2 tsp. soda
> > > >> 1/2 tsp. cream of tartar
> > > >> 1/2 tsp. salt
> > > >> 1/2 tsp. sugar
> > > > ...
> > > >
> > > > It looks like your grandmother only owned a 1/2tsp measuring spoon!
> > > >
> > > > -sw
> > > >
> > > She probably didn't even use a measuring spoon. Her scones were
> > > definitely not sweet.
> > >
> >
> > So what? She's one person.
>
> So are you, btw.
>
I'm not dictating how scone or cornbread should be made.

--

sf

On Sat, 27 Feb 2016 09:51:23 -0800, sf > wrote:

>On Sat, 27 Feb 2016 08:16:24 -0700, Janet B >
>wrote:
>
snip
>>
>> I have only one word that bugs me, that's when most people (including
>> newsreaders) say 'Calvary when they mean 'cavalry'. The acceptance of
>> this practice is so widespread that maybe I missed the memo saying it
>> was o.k.
>
>I hear that from people who went to Catholic school, so at least I get
>it. They were really indoctrinated into the faith. They might leave
>parochial school, but it will never leave them.
snip

It's more widespread than that. If I hadn't capitalized it, I doubt
if anyone would have easily figured it out. BTW, others besides
Catholics know and understand the word. Even those who consider it a
myth.
Janet US

On 2016-02-27, Janet > wrote:

> Stand back folks; make a space. Here comes another big one.

https://en.wikipedia.org/wiki/Spaghetti_Red

On Sat, 27 Feb 2016 09:52:09 -0500, Doris Night
> wrote:

> On Sat, 27 Feb 2016 03:34:32 -0800, "Julie Bove"
> > wrote:
>
>
> >Yep. My mom and grandma both made Spaghetti Red and now I make it on
> >occasion. And yet there is no spaghetti in it.
>
> What is in Spaghetti Red?
>

This is from Chowhound:

I am from the midwest and Spaghetti Red is a common favorite. It is
spaghetti covered in a greasy chili, served with hamburger pickle
slice, onion slices, crackers and sometimes mustard if you like. The
following recipe is just like the chili served at my favorite place
that had the BEST Spaghetti Red I have ever had.

3 pounds of the highest fat content ground beef you can find.
(Ground Chuck will NOT work! And if you plan to try making this recipe
with "healthier" stuff, please stop now!)

1.5 packages of Williams Chili Seasoning (or approximately 1/2 cup).

1.5 teaspoon garlic salt

1.5 teaspoon of ground cumin

1 tube (1/4 of a box) of crushed saltine crackers.

Brown the hamburger meat and add the chili seasoning, garlic salt and
cumin and simmer for 15 minutes. DO NOT DRAIN OFF THE FAT!!!!

Add the tube of crushed saltine crackers and one quart( I used 3 cups
water) of water to the simmering meat and spices. Mix well together
and simmer for 1 hour. Add extra salt if needed.

Simmering time is very important, so do not rush it!

Serve on top of cooked spaghetti noodles, would be awesome on top of
hot dogs also.

--

sf

On Sat, 27 Feb 2016 09:56:57 -0800, sf > wrote:

>On Sat, 27 Feb 2016 14:00:29 GMT, "l not -l" > wrote:
>
>> we'd be happy with biscuits slathered with butter and sorghum
>> molasses (syrup) or, in times of plenty, Brer Rabbit Molasses.
>
>I wish grocery stores out here stocked sorghum so I could try it. Not
>doing an internet purchase. Period. Too bad I completely forgot to
>look for it when we traveled around the South a couple of years ago.
>Oh well. Next time (if there is one).

Health food stores or co-ops ought to carry it. Probably not located
near you though.
Janet US

In article >, says...
>
> On 27/02/2016 8:16 AM, Janet B wrote:
> > On Sat, 27 Feb 2016 00:54:09 -0800, sf > wrote:
> >
> >> On Fri, 26 Feb 2016 19:16:49 -0700, graham > wrote:
> >>
> >>> On 26/02/2016 4:48 PM, cshenk wrote:
> >>>> jmcquown wrote in rec.food.cooking:
> >>>>
> >>>>> On 2/26/2016 7:11 AM, Julie Bove wrote:
> >>>>
> >>>> Here's an odd one. I looked at the link and narrowed it a picture.
> >>>>
> >>>>
> >>>> http://fisherscones.com/product/All_...e_Mix/13070.as
> >>>> px
> >>>>
> >>>> I had a roomate who made something that looked really close but she
> >>>> used ricotta cheese
> >>>>
> >>> I've heard it pronounced "rick-oata" cheese. Last week a radio announcer
> >>> kept saying "fock-ayss-ia" so I e-mailed her and she corrected herself
> >>> after the following ad break.
> >>> "Riz-oat-oh" is also common as is "pote-oh-creme"!
> >>> Graham
> >>
> >> Provolone (rhymes with zone), provoloneh, provolonay, provolonee.
> >
> > I have only one word that bugs me, that's when most people (including
> > newsreaders) say 'Calvary when they mean 'cavalry'. The acceptance of
> > this practice is so widespread that maybe I missed the memo saying it
> > was o.k.
> > Janet US
> >
> Not to mention "nucular"!
> Graham

and "bullion" stock/broth

Janet UK

On Sat, 27 Feb 2016 10:08:15 -0800, sf > wrote:

>On Sat, 27 Feb 2016 09:52:09 -0500, Doris Night
> wrote:
>
>> On Sat, 27 Feb 2016 03:34:32 -0800, "Julie Bove"
>> > wrote:
>>
>>
>> >Yep. My mom and grandma both made Spaghetti Red and now I make it on
>> >occasion. And yet there is no spaghetti in it.
>>
>> What is in Spaghetti Red?
>>
>
>This is from Chowhound:
>
>I am from the midwest and Spaghetti Red is a common favorite. It is
>spaghetti covered in a greasy chili, served with hamburger pickle
>slice, onion slices, crackers and sometimes mustard if you like. The
>following recipe is just like the chili served at my favorite place
>that had the BEST Spaghetti Red I have ever had.
>
>3 pounds of the highest fat content ground beef you can find.
>(Ground Chuck will NOT work! And if you plan to try making this recipe
>with "healthier" stuff, please stop now!)
>
>1.5 packages of Williams Chili Seasoning (or approximately 1/2 cup).
>
>1.5 teaspoon garlic salt
>
>1.5 teaspoon of ground cumin
>
>1 tube (1/4 of a box) of crushed saltine crackers.
>
>Brown the hamburger meat and add the chili seasoning, garlic salt and
>cumin and simmer for 15 minutes. DO NOT DRAIN OFF THE FAT!!!!
>
>Add the tube of crushed saltine crackers and one quart( I used 3 cups
>water) of water to the simmering meat and spices. Mix well together
>and simmer for 1 hour. Add extra salt if needed.
>
>Simmering time is very important, so do not rush it!
>
>Serve on top of cooked spaghetti noodles, would be awesome on top of
>hot dogs also.

that's a new one on me. I never saw or heard of such a dish back
there. I've always known spaghetti red as the red sauce itself. I
don't think that mid-westerners as a whole are as bad culinarily as
they have come to be portrayed.
Janet US

On 2016-02-27, Janet B > wrote:

> Health food stores or co-ops ought to carry it. Probably not located
> near you though.

Nonsense.

I usta buy half gal cans of Southern-made (MS?) sorghum out in CA's
Central Valley. A permanent fruit stand on the western edge of
Escalon carried it, year round. Also, another fruit stand jes south
of Stockton (French Camp Rd?). That's an afternoon outing, from
Frisco.

If sf can't find any, it's cuz she isn't looking.

nb

On Saturday, February 27, 2016 at 12:51:19 PM UTC-5, sf wrote:

> Getting back to stoled. I can under
> stand it when small children or people who are ESL do it, because
> irregular verbs are difficult to learn - but grown ups who have lived
> here all their life? There's no excuse for anyone with an IQ out of
> the double digits.

Not everyone has the same facility with even their native language.
With that, and with math, I used to think it was because they just
weren't trying. Now I realize that every brain is truly wired
differently. My husband who is in the 99th percentile on mechanical
aptitude has a terrible, terrible time with proper English.

> My pet peeve is when less and fewer are used incorrectly. It happens
> in print, on television and *here* constantly.

I don't care about that very much. Here, it's an informal setting
and people (especially me) sometimes type faster than they think.
In the "12 items or less" line at the grocery store, I realize that
"less" fits on a sign better than "fewer" does.

Language changes. "Decimate" used to mean "kill 1 in 10". Now
it pretty much means "destroy". I still grouse when I hear it
misused: "The city was decimated." I say, "Hey, 90% of it is
still just fine. Kewl." However, it looks like we're seeing
the meaning of the word change. Half a millennium ago, "nice"
meant "stupid". In the 1500s it meant "particular" or "finicky".
Language change is accelerating, just like other social changes,
because of greatly improved communication.

Cindy Hamilton

On 2016-02-27 12:18 PM, graham wrote:

>> I have only one word that bugs me, that's when most people (including
>> newsreaders) say 'Calvary when they mean 'cavalry'. The acceptance of
>> this practice is so widespread that maybe I missed the memo saying it
>> was o.k.
>> Janet US
>>
> Not to mention "nucular"!


Isn't is sad to think that one president was an engineer on a nuclear
powered submarine and a subsequent president could not even pronounce
is. Perhaps someone accidendully stoled the words out of his mouth.

On 2016-02-27 12:58 PM, graham wrote:
> On 27/02/2016 10:51 AM, sf wrote:
>
>>
>> My pet peeve is when less and fewer are used incorrectly. It happens
>> in print, on television and *here* constantly.
>>
>
> "Misnomer" is frequently used these days to mean any error.
> "Curate" is now being used by restaurateurs with reference to their menus.
> "Substantive", a legal term, has crept into the language as an
> alternative to "substantial". That probably comes from the legions of
> lawyers who end up in politics.



The phrase that I am becoming annoyed with is "have the
converstation.....".

On 27/02/2016 12:03 PM, Cindy Hamilton wrote:
> On Saturday, February 27, 2016 at 12:51:19 PM UTC-5, sf wrote:
>
>> Getting back to stoled. I can under
>> stand it when small children or people who are ESL do it, because
>> irregular verbs are difficult to learn - but grown ups who have lived
>> here all their life? There's no excuse for anyone with an IQ out of
>> the double digits.
>
> Not everyone has the same facility with even their native language.
> With that, and with math, I used to think it was because they just
> weren't trying. Now I realize that every brain is truly wired
> differently. My husband who is in the 99th percentile on mechanical
> aptitude has a terrible, terrible time with proper English.
>
>> My pet peeve is when less and fewer are used incorrectly. It happens
>> in print, on television and *here* constantly.
>
> I don't care about that very much. Here, it's an informal setting
> and people (especially me) sometimes type faster than they think.
> In the "12 items or less" line at the grocery store, I realize that
> "less" fits on a sign better than "fewer" does.
>
> Language changes. "Decimate" used to mean "kill 1 in 10". Now
> it pretty much means "destroy". I still grouse when I hear it
> misused: "The city was decimated." I say, "Hey, 90% of it is
> still just fine. Kewl." However, it looks like we're seeing
> the meaning of the word change. Half a millennium ago, "nice"
> meant "stupid". In the 1500s it meant "particular" or "finicky".
> Language change is accelerating, just like other social changes,
> because of greatly improved communication.
>
> Cindy Hamilton
>
Quite often "literally" will be used in front of decimate.
Graham

On 27/02/2016 12:09 PM, Dave Smith wrote:
> On 2016-02-27 12:58 PM, graham wrote:
>> On 27/02/2016 10:51 AM, sf wrote:
>>
>>>
>>> My pet peeve is when less and fewer are used incorrectly. It happens
>>> in print, on television and *here* constantly.
>>>
>>
>> "Misnomer" is frequently used these days to mean any error.
>> "Curate" is now being used by restaurateurs with reference to their
>> menus.
>> "Substantive", a legal term, has crept into the language as an
>> alternative to "substantial". That probably comes from the legions of
>> lawyers who end up in politics.
>

> The phrase that I am becoming annoyed with is "have the
> converstation.....".
>
"Sense" is being over-used. Interviewers on the TV or radio these days
find it impossible to say: "What do you think happened"?
Instead it's: "What is your sense of what happened?" and it's "Did you
sense this?" or "Did you sense that?"
Listen to Enright on the CBC tomorrow morning and I can pretty well
guarantee that you will hear it.
Graham

Julie Bove wrote in rec.food.cooking:

>
> "cshenk" > wrote in message
> ...
> > Julie Bove wrote in rec.food.cooking:
> >
> > >
> >>"jmcquown" > wrote in message
> > > ...
> >>> On 2/26/2016 3:45 PM, Julie Bove wrote:
> >>> > Biscuits to serve with bacon? That's a new one to me. They are
> >>> > usually served with sausage.
> > > >
> >>> Try harder, you'll sound more completely stupid.
> > >
> > > I can honestly say that I have never eaten a combo of biscuits and
> > > bacon. Is this a Southern thing?
> >
> > Julie, are you sure you are American?
>
> Do they seriously eat this where you live? Here they eat bacon and
> eggs. There might be biscuits with it but nobody ever says they are
> eating bacon and biscuits.

Julie, you have milked this silly thread to the dregs and past it. You
are wrong and that's that.

--

On Saturday, February 27, 2016 at 8:08:06 AM UTC-10, sf wrote:
> On Sat, 27 Feb 2016 09:52:09 -0500, Doris Night
> > wrote:
>
> > On Sat, 27 Feb 2016 03:34:32 -0800, "Julie Bove"
> > > wrote:
> >
> >
> > >Yep. My mom and grandma both made Spaghetti Red and now I make it on
> > >occasion. And yet there is no spaghetti in it.
> >
> > What is in Spaghetti Red?
> >
>
> This is from Chowhound:
>
> I am from the midwest and Spaghetti Red is a common favorite. It is
> spaghetti covered in a greasy chili, served with hamburger pickle
> slice, onion slices, crackers and sometimes mustard if you like. The
> following recipe is just like the chili served at my favorite place
> that had the BEST Spaghetti Red I have ever had.
>
> 3 pounds of the highest fat content ground beef you can find.
> (Ground Chuck will NOT work! And if you plan to try making this recipe
> with "healthier" stuff, please stop now!)
>
> 1.5 packages of Williams Chili Seasoning (or approximately 1/2 cup).
>
> 1.5 teaspoon garlic salt
>
> 1.5 teaspoon of ground cumin
>
> 1 tube (1/4 of a box) of crushed saltine crackers.
>
> Brown the hamburger meat and add the chili seasoning, garlic salt and
> cumin and simmer for 15 minutes. DO NOT DRAIN OFF THE FAT!!!!
>
> Add the tube of crushed saltine crackers and one quart( I used 3 cups
> water) of water to the simmering meat and spices. Mix well together
> and simmer for 1 hour. Add extra salt if needed.
>
> Simmering time is very important, so do not rush it!
>
> Serve on top of cooked spaghetti noodles, would be awesome on top of
> hot dogs also.
>
> --
>
> sf

I'd eat that - I'm hungry! I've never heard of it either but I've not heard of many things so that doesn't make it an automatic disqualification.

"Doris Night" > wrote in message
...
> On Sat, 27 Feb 2016 03:34:32 -0800, "Julie Bove"
> > wrote:
>
>
>>Yep. My mom and grandma both made Spaghetti Red and now I make it on
>>occasion. And yet there is no spaghetti in it.
>
> What is in Spaghetti Red?

A red sauce with chili powder added, macaroni and ground beef. I usually
put additional things in mine like peppers and onions. Supposed to be made
with spaghetti but I heard an Italian chef say that per serving, macaroni is
cheaper to fix so that's likely why they did it.

"Janet" > wrote in message
t...
> In article >,
> says...
>>
>> On Sat, 27 Feb 2016 03:34:32 -0800, "Julie Bove"
>> > wrote:
>>
>>
>> >Yep. My mom and grandma both made Spaghetti Red and now I make it on
>> >occasion. And yet there is no spaghetti in it.
>>
>> What is in Spaghetti Red?
>>
>> Doris
>
> oh, DORIS !!!!!!
>
> Stand back folks; make a space. Here comes another big one.
>
> Janet UK

Why? I have posted what this is many times.

"sf" > wrote in message
...
> On Sat, 27 Feb 2016 09:52:09 -0500, Doris Night
> > wrote:
>
>> On Sat, 27 Feb 2016 03:34:32 -0800, "Julie Bove"
>> > wrote:
>>
>>
>> >Yep. My mom and grandma both made Spaghetti Red and now I make it on
>> >occasion. And yet there is no spaghetti in it.
>>
>> What is in Spaghetti Red?
>>
>
> This is from Chowhound:
>
> I am from the midwest and Spaghetti Red is a common favorite. It is
> spaghetti covered in a greasy chili, served with hamburger pickle
> slice, onion slices, crackers and sometimes mustard if you like. The
> following recipe is just like the chili served at my favorite place
> that had the BEST Spaghetti Red I have ever had.
>
> 3 pounds of the highest fat content ground beef you can find.
> (Ground Chuck will NOT work! And if you plan to try making this recipe
> with "healthier" stuff, please stop now!)
>
> 1.5 packages of Williams Chili Seasoning (or approximately 1/2 cup).
>
> 1.5 teaspoon garlic salt
>
> 1.5 teaspoon of ground cumin
>
> 1 tube (1/4 of a box) of crushed saltine crackers.
>
> Brown the hamburger meat and add the chili seasoning, garlic salt and
> cumin and simmer for 15 minutes. DO NOT DRAIN OFF THE FAT!!!!
>
> Add the tube of crushed saltine crackers and one quart( I used 3 cups
> water) of water to the simmering meat and spices. Mix well together
> and simmer for 1 hour. Add extra salt if needed.
>
> Simmering time is very important, so do not rush it!
>
> Serve on top of cooked spaghetti noodles, would be awesome on top of
> hot dogs also.

Ours was usually made as a casserole. Could be made the day before or
earlier in the day and put in the fridge till ready to bake. When camping,
it was never baked. Just thrown together and eaten.

"l not -l" > wrote in message
...
>
> On 26-Feb-2016, "Julie Bove" > wrote:
>
>> Biscuits to serve with bacon? That's a new one to me. They are usually
>> served with sausage.
>
> Must be a regional thing or you just haven't observed how others eat their
> biscuits. In the part of the south I came from, biscuits were served with
> everything. While sausage gravy and biscuits were a regular, so was ham
> and
> redeye gravy, bacon or smoked jowl. We didn't even have to have meat on
> the
> biscuit, we'd be happy with biscuits slathered with butter and sorghum
> molasses (syrup) or, in times of plenty, Brer Rabbit Molasses. For lunch
> and dinner, we might smother those biscuits with pot roast and gravy or
> chicken and gravy.

I haven't observed how others eat them because they are not commonly eaten
here. When I lived in KS, biscuits or cornbread were common dinner items.
Here, I have eaten at many people's houses and never got served either
thing. We also never had gravy when I was growing up unless it was
Thanksgiving and we had turkey.

"cshenk" > wrote in message
...
> Julie Bove wrote in rec.food.cooking:
>
>>
>> "cshenk" > wrote in message
>> ...
>> > Julie Bove wrote in rec.food.cooking:
>> >
>> > >
>> >>"jmcquown" > wrote in message
>> > > ...
>> >>> On 2/26/2016 3:45 PM, Julie Bove wrote:
>> >>> > Biscuits to serve with bacon? That's a new one to me. They are
>> >>> > usually served with sausage.
>> > > >
>> >>> Try harder, you'll sound more completely stupid.
>> > >
>> > > I can honestly say that I have never eaten a combo of biscuits and
>> > > bacon. Is this a Southern thing?
>> >
>> > Julie, are you sure you are American?
>>
>> Do they seriously eat this where you live? Here they eat bacon and
>> eggs. There might be biscuits with it but nobody ever says they are
>> eating bacon and biscuits.
>
> Julie, you have milked this silly thread to the dregs and past it. You
> are wrong and that's that.

Do you live here? Just to see if I was wrong, I looked up the place around
the corner from here. Patty's Eggnest. A popular breakfast spot. And what
comes with their breakfasts? Choice of toast. Yes, you can get biscuits
but they are not listed as coming with the breakfasts. Just because
something is common where you live, don't assume it is that way all over.

sf wrote in rec.food.cooking:

> On Fri, 26 Feb 2016 13:50:51 -0700, Janet B >
> wrote:
>
> > I think that makes sense for most of us here. No sugar in the
> > savory. I can't tell you about biscuits. I just don't like them
> > and don't make any kind of quick bread. I just don't like the
> > mouth feel. I think that biscuits have no flavor at all, that's
> > why you use honey, jam and butter with them.
>
> I like buttermilk biscuits, and I eat them with butter & honey but the
> honey is not necessary. I also put butter and honey on my yeast
> raised rolls... because I like it.

One of my daughter's favorites is rising now. I call it Pooh Bread. I
made it first for her when she was of an age be be enamored of Winny
the Pooh and of course we had a bear shaped honey dispensor. :-)

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xcarol's Fav Rye bread
Categories: Breadmaker, Xxcarol
Yield: 12 Servings

1 1/3 c Water
3 tb Butter
2 2/3 c Flour, white or wheat
1 1/3 c Rye flour
3 tb Brown sugar
2 ts Caraway seeds
1 ts Salt
3 tb Gluten powder
2 ts Bread machine yeast

A high rising bread, this one will take to whole wheat in part or all
of the bread flour. Increase gluten by 1 TB if all whole wheat. You
cvan also use regular white sugar in place of the brown.

This is for a 2 LB loaf, select whole grain is you have it, if not
basic white bread cycle will work.

Made even with all white flour, this will be a darker blend of bread.
It's effect when made with whole wheat flour is a dark and rustic
whole grain goodness.

From the VB kitchen of: xxcarol 1APR1996

MMMMM

--

On Sat, 27 Feb 2016 14:06:44 -0500, Dave Smith
> wrote:

>On 2016-02-27 12:18 PM, graham wrote:
>
>>> I have only one word that bugs me, that's when most people (including
>>> newsreaders) say 'Calvary when they mean 'cavalry'. The acceptance of
>>> this practice is so widespread that maybe I missed the memo saying it
>>> was o.k.
>>> Janet US
>>>
>> Not to mention "nucular"!
>
>
>Isn't is sad to think that one president was an engineer on a nuclear
>powered submarine and a subsequent president could not even pronounce
>[it]_is_. Perhaps someone [wtf] accidendully stoled the words out of his mouth.

But that president you're attempting to bash still typed far more
precisely than you. Deciphering most of your posts needs Apple to
write decoding software. I'm thinking you're going blind from
constantly masturbating.

On Saturday, 27 February 2016 17:57:42 UTC, sf wrote:
> On Sat, 27 Feb 2016 08:15:09 -0800 (PST), wrote:
>
> > On Saturday, 27 February 2016 08:58:48 UTC, sf wrote:
> > > On Fri, 26 Feb 2016 19:41:07 -0800 (PST), wrote:
> > >
> > > > On Friday, 26 February 2016 18:44:29 UTC, sf wrote:
> > > > > On Fri, 26 Feb 2016 01:23:20 -0800 (PST), wrote:
> > > > >
> > > > > > So I googled scone recipes and the top 9 hits all contain sugar. That surprised me. Suffice it to say, if you don't want sweet sone don't use sugar.
> > > > > >
> > > > > I Googled Buttermilk Scones and that wasn't the case, so Google has
> > > > > probably learned that you search for sweet recipes.
> > > > >
> > > > ...or maybe its just the particular recipe you googled. I don't google recipes very
> > > > often (I have a lot of cookery books), but when I do they're usually savoury.
> > > >
> > > >
> > > You sound like Julie. You say you Googled, I Googled and then you say
> > > you don't Google. What's obvious is you don't know how Google works.
> > > <shrug>
> > >
> > You need to get yourself a pair of reading glasses. I said "I don't google recipes very often".
> >
> Make up your mind. If you Google recipes, then Google has learned
> what you look for.
>
This is not about me making up my mind so much as its you shit stirring.

Since I'm diabetic and live on my own recipes I google are usually savoury. It's a rare thing for me to look up anything sweet.

Cherry

Julie Bove wrote in rec.food.cooking:

>
> "cshenk" > wrote in message
> ...
> > Julie Bove wrote in rec.food.cooking:
> >
> > >
> >>"cshenk" > wrote in message
> > > ...
> >>> Julie Bove wrote in rec.food.cooking:
> > > >
> >>> >
> >>>>"jmcquown" > wrote in message
> >>> > ...
> >>>>> On 2/26/2016 3:45 PM, Julie Bove wrote:
> >>>>> > Biscuits to serve with bacon? That's a new one to me. They
> are >>>>> > usually served with sausage.
> >>> > >
> >>>>> Try harder, you'll sound more completely stupid.
> >>> >
> >>> > I can honestly say that I have never eaten a combo of biscuits
> and >>> > bacon. Is this a Southern thing?
> > > >
> >>> Julie, are you sure you are American?
> > >
> > > Do they seriously eat this where you live? Here they eat bacon
> > > and eggs. There might be biscuits with it but nobody ever says
> > > they are eating bacon and biscuits.
> >
> > Julie, you have milked this silly thread to the dregs and past it.
> > You are wrong and that's that.
>
> Do you live here? Just to see if I was wrong, I looked up the place
> around the corner from here. Patty's Eggnest. A popular breakfast
> spot. And what comes with their breakfasts? Choice of toast. Yes,
> you can get biscuits but they are not listed as coming with the
> breakfasts. Just because something is common where you live, don't
> assume it is that way all over.

Get OVER IT Julie. You live in a microcosm of the USA and an unusual
one from what you say.

The rest of the world is well familiar with biscuits (though overseas
they may have another name and biscuits can mean a hard cracker or
cookie). You seem to be the only one who can't grasp the word biscuits
combined with bacon (and normally egg and cheese added).


--

On Sat, 27 Feb 2016 12:20:16 -0800, "Julie Bove"
> wrote:

>
>"Doris Night" > wrote in message
.. .
>> On Sat, 27 Feb 2016 03:34:32 -0800, "Julie Bove"
>> > wrote:
>>
>>
>>>Yep. My mom and grandma both made Spaghetti Red and now I make it on
>>>occasion. And yet there is no spaghetti in it.
>>
>> What is in Spaghetti Red?
>
>A red sauce with chili powder added, macaroni and ground beef. I usually
>put additional things in mine like peppers and onions. Supposed to be made
>with spaghetti but I heard an Italian chef say that per serving, macaroni is
>cheaper to fix so that's likely why they did it.

generically that is known as Chili Mac. AKA, American Spaghetti,
American Chop Suey, etc.
http://www.tasteofhome.com/recipes/chili-mac
http://allrecipes.com/recipe/18882/a...-chop-suey-ii/
Janet US

In article >, says...
>
> "cshenk" > wrote in message
> ...
> > Julie Bove wrote in rec.food.cooking:
> >
> >>
> >> "cshenk" > wrote in message
> >> ...
> >> > Julie Bove wrote in rec.food.cooking:
> >> >
> >> > >
> >> >>"jmcquown" > wrote in message
> >> > > ...
> >> >>> On 2/26/2016 3:45 PM, Julie Bove wrote:
> >> >>> > Biscuits to serve with bacon? That's a new one to me. They are
> >> >>> > usually served with sausage.
> >> > > >
> >> >>> Try harder, you'll sound more completely stupid.
> >> > >
> >> > > I can honestly say that I have never eaten a combo of biscuits and
> >> > > bacon. Is this a Southern thing?
> >> >
> >> > Julie, are you sure you are American?
> >>
> >> Do they seriously eat this where you live? Here they eat bacon and
> >> eggs. There might be biscuits with it but nobody ever says they are
> >> eating bacon and biscuits.
> >
> > Julie, you have milked this silly thread to the dregs and past it. You
> > are wrong and that's that.
>
> Do you live here? Just to see if I was wrong, I looked up the place around
> the corner from here. Patty's Eggnest. A popular breakfast spot. And what
> comes with their breakfasts? Choice of toast. Yes, you can get biscuits
> but they are not listed as coming with the breakfasts. Just because
> something is common where you live, don't assume it is that way all over.

You are such a lying faker!

Here is Patty's Eggnest Everett; scroll down and there's a full colour
picture of "Biscuits and gravy with scrambled eggs, bacon and
hashbrowns" with the customer's review of it.

http://www.yelp.co.uk/biz/pattys-eggnest-everett

http://pattyseggnestrestaurant.net/breakfast-menu/

"Special Biscuits & Gravy $10.95

The epitome of Southern comfort, our very popular biscuits and gravy
comes with two thick, fluffy biscuits smothered in country sausage
pepper gravy, served with 3 fresh eggs, hashbrowns, and your choice of 2
thick honey-cured bacon slices OR 2 hearty sausage links."

here it is

http://www.yelp.co.uk/biz_photos/pat...gnest-everett?
select=cSiImP1D2uhVW9kaHt_9yQ


Janet UK

On Sun, 28 Feb 2016 01:03:28 -0000, Janet > wrote:
snip
>
> Here is Patty's Eggnest Everett; scroll down and there's a full colour
>picture of "Biscuits and gravy with scrambled eggs, bacon and
>hashbrowns" with the customer's review of it.
>
snip
>
>
> Janet UK

Janet US

On 27 Feb 2016 18:07:28 GMT, notbob > wrote:

>On 2016-02-27, Janet > wrote:
>
>> Stand back folks; make a space. Here comes another big one.
>
>https://en.wikipedia.org/wiki/Spaghetti_Red

But wiki says there is spaghetti in spaghetti red. Julie said her
spaghetti red didn't have spaghetti in it. I wondered how she made it.

Doris

"cshenk" > wrote in message
...
> Julie Bove wrote in rec.food.cooking:
>
>>
>> "cshenk" > wrote in message
>> ...
>> > Julie Bove wrote in rec.food.cooking:
>> >
>> > >
>> >>"cshenk" > wrote in message
>> > > ...
>> >>> Julie Bove wrote in rec.food.cooking:
>> > > >
>> >>> >
>> >>>>"jmcquown" > wrote in message
>> >>> > ...
>> >>>>> On 2/26/2016 3:45 PM, Julie Bove wrote:
>> >>>>> > Biscuits to serve with bacon? That's a new one to me. They
>> are >>>>> > usually served with sausage.
>> >>> > >
>> >>>>> Try harder, you'll sound more completely stupid.
>> >>> >
>> >>> > I can honestly say that I have never eaten a combo of biscuits
>> and >>> > bacon. Is this a Southern thing?
>> > > >
>> >>> Julie, are you sure you are American?
>> > >
>> > > Do they seriously eat this where you live? Here they eat bacon
>> > > and eggs. There might be biscuits with it but nobody ever says
>> > > they are eating bacon and biscuits.
>> >
>> > Julie, you have milked this silly thread to the dregs and past it.
>> > You are wrong and that's that.
>>
>> Do you live here? Just to see if I was wrong, I looked up the place
>> around the corner from here. Patty's Eggnest. A popular breakfast
>> spot. And what comes with their breakfasts? Choice of toast. Yes,
>> you can get biscuits but they are not listed as coming with the
>> breakfasts. Just because something is common where you live, don't
>> assume it is that way all over.
>
> Get OVER IT Julie. You live in a microcosm of the USA and an unusual
> one from what you say.
>
Hardly unusual.

> The rest of the world is well familiar with biscuits (though overseas
> they may have another name and biscuits can mean a hard cracker or
> cookie). You seem to be the only one who can't grasp the word biscuits
> combined with bacon (and normally egg and cheese added).

I never said we were unfamiliar with biscuits here. Just that they are not
a commonly eaten food. I'll bet they're not commonly eaten in Oregon or
California either.