On Sun, 5 Jun 2016 11:17:06 -0500, MaryL >
wrote:

>On 6/4/2016 8:10 PM, jmcquown wrote:
>> On 6/4/2016 7:57 PM, Sky wrote:
>>> On 6/4/2016 6:39 PM, Janet B wrote:
>>>>
>>>> There's a recipe that I want to try. It calls for Italian dressing.
>>>> I've always just done vinegar and oil here at home -- it's been
>>>> decades since I bought any bottled dressing.
>>>> What is a good bottled Italian dressing to buy or even a recipe from
>>>> you would do. Because I'm confused. I thought the Italian dressing
>>>> was the orange stuff. When I look for Italian dressing recipes on the
>>>> 'Net, there are no two that are alike.
>>>> Help!!!
>>>
>>> I thought the 'orange' stuff was "french" dressing?? When it comes
>>> to "italian" dressing, I like the Kraft "zesty" stuff (non-refrigerated
>>> until opened). For many years, I've used that 'zesty' stuff to marinate
>>> flank steaks - yummy, especially when cooked on a very hot charcoal
>>> grill ;> It's also good on practically any salad of any sort.
>>>
>>> Sky
>>>
>> I agree. Orange dressing sounds like french, not what I consider
>> "italian". Kraft Zesty or that recently discussed Good Season's
>> dressing mix perhaps. Which leads me to...
>>
>> Guess what I just found in the pantry? I knew I had the packets of
>> salad dressing "herbs" and such. I didn't realize I do still have the
>> glass shaker bottle! Had to take a pic!
>>
>> http://i67.tinypic.com/nzrkuf.jpg
>>
>> For marinating I'd go with the Kraft Zesty Italian. Or just herbs,
>> garlic (lots of it) and oil, water and vinegar. Well shaken.
>>
>> Jill
>
>I have a couple of these bottles that I saved from years ago. They
>accompanied the packets like you showed and were considered "free" at
>the time. In recent years, I have seen them for sale at flea markets.
>
>As to the orange dressing: We used to get Catalina dressing years ago.
>I would also consider that to be a variety of French dressing. I don't
>know if it is still available.
>
>MaryL

I have a couple of cruets that came with packets. For years I used
one for red wine vinegar and the other for oil.
Janet US

Janet B wrote in rec.food.cooking:

> On Sun, 05 Jun 2016 10:04:20 -0500, "cshenk" > wrote:
>
> > Janet B wrote in rec.food.cooking:
> >
> >>
> >> There's a recipe that I want to try. It calls for Italian
> dressing. >> I've always just done vinegar and oil here at home --
> it's been >> decades since I bought any bottled dressing.
> >> What is a good bottled Italian dressing to buy or even a recipe
> from >> you would do. Because I'm confused. I thought the Italian
> dressing >> was the orange stuff. When I look for Italian dressing
> recipes on the >> 'Net, there are no two that are alike.
> >> Help!!!
> >> Janet US
> >
> > Hi Janet, there will be many recipes but if you ant wha they
> > probably intended, look for 'wishbone' italian or 'Kraft Italian'.
> > It's basically your own oil and vinegar with added spices and bits
> > of other things. Ignore 'creamy Italian' as that's a similar
> > spicing but a different cooking product.
> >
> > Carol
> thanks Carol, much appreciated
> Janet US

Yup and if I had read aheadh, I 've have known others said same
already! Ah well.



--

jmcquown wrote in rec.food.cooking:

> On 6/5/2016 11:10 AM, cshenk wrote:
> > jmcquown wrote in rec.food.cooking:
> >
> > > Guess what I just found in the pantry? I knew I had the packets
> > > of salad dressing "herbs" and such. I didn't realize I do still
> > > have the glass shaker bottle! Had to take a pic!
> > >
> > > http://i67.tinypic.com/nzrkuf.jpg
> > >
> > > For marinating I'd go with the Kraft Zesty Italian. Or just
> > > herbs, garlic (lots of it) and oil, water and vinegar. Well
> > > shaken.
> > >
> > > Jill
> >
> > Any idea how old it is? They lose 'punch' fairly fast.
> >
> Beats me! 20-something at least. I am not a fan of salads and
> rarely use any sort of salad dressing. She's talking about using it
> as a marinade. I imagine for that purpose this packet stuff might
> still be viable. I might try it out this grilling season.
>
> Jill

Ohh, useful for the ingredient list at least! Tuck a finger in and
taste the powder before using at that age!

Meantime, I am playing with my food. Got some dough going and looking
at cheesey filled dough bits.

Carol

--

sf wrote in rec.food.cooking:

> On Sun, 05 Jun 2016 10:20:32 -0500, "cshenk" > wrote:
>
> > sf wrote in rec.food.cooking:
> >
> > >
> > > YW. Oil isn't set in stone for me. I mainly use EVOO, but you
> > > can use avocado or a flavorless oil if you EVOO is too strong for
> > > your liking. FWIW, it seems like salad dressing is the only time
> > > I actually use Italian seasoning. LOL
> >
> > OMG! I live with various italian seasonings! Making Pizza sauce
> > in a few minutes. I get mine in bulk at Penzey's and generally will
> > use up 2 cups of it in a 3 month timeframe.
>
> I'm not talking about individual herbs, I said Italian Seasoning: the
> mixture of herbs. I have jars of individual dried herbs (and grow
> plenty of fresh) that I prefer to use instead of the blend. I only
> use the mixture when I want to make Italian salad dressing.
>
> I have found jarred herb/spice mixes that I love - had never seen them
> before and have never seen them since (in person), which means I
> probably bought them at Grocery Warehouse. I know they're sold
> somewhere, but not where I shop. I've looked. I know I can order one
> (the world's best pinto bean seasoning, "Fiesta"... a delicate balance
> I take a lot of time to achieve with individual ingredients) from
> Amazon at probably 3 times what I paid. The McCormick blends I like,
> but haven't found again locally, seem to be sold only through Amazon
> Fresh - something I don't want to sign up for just to buy a couple
> jars of seasonings.

Thats ok! I use Penzey's (www.penzeys.com) for most of my spices now.
The italian blend is the one I get in bulk. I also have all the same
herbs here not blendd but i like the ease of their blend in bulk.



--

jmcquown wrote in rec.food.cooking:

> On 6/5/2016 8:14 AM, Gary wrote:
> > Also, the Kraft Zesty Italian Dressing was recommended. I got a
> > coupon for that in today's Sunday newspaper. It's 75 cents off of
> > any 16oz (or larger) bottle. My store doubles coupons up to 99
> > cents everyday of the week. That would be $1.50 off a 16oz
> > bottle...it would be very cheap to try.
> >
> Lucky you! I haven't seen a grocery store double coupons in a couple
> of decades.
>
> Jill

They all do here, up to 99cents. Frequent times of up to 2$ double.



--

On 6/5/2016 1:01 PM, Janet B wrote:
> On Sun, 5 Jun 2016 11:17:06 -0500, MaryL >
> wrote:
>
>> On 6/4/2016 8:10 PM, jmcquown wrote:
>>> On 6/4/2016 7:57 PM, Sky wrote:
>>>> On 6/4/2016 6:39 PM, Janet B wrote:
>>>>>
>>>>> There's a recipe that I want to try. It calls for Italian dressing.
>>>>> I've always just done vinegar and oil here at home -- it's been
>>>>> decades since I bought any bottled dressing.
>>>>> What is a good bottled Italian dressing to buy or even a recipe from
>>>>> you would do. Because I'm confused. I thought the Italian dressing
>>>>> was the orange stuff. When I look for Italian dressing recipes on the
>>>>> 'Net, there are no two that are alike.
>>>>> Help!!!
>>>>
>>>> I thought the 'orange' stuff was "french" dressing?? When it comes
>>>> to "italian" dressing, I like the Kraft "zesty" stuff (non-refrigerated
>>>> until opened). For many years, I've used that 'zesty' stuff to marinate
>>>> flank steaks - yummy, especially when cooked on a very hot charcoal
>>>> grill ;> It's also good on practically any salad of any sort.
>>>>
>>>> Sky
>>>>
>>> I agree. Orange dressing sounds like french, not what I consider
>>> "italian". Kraft Zesty or that recently discussed Good Season's
>>> dressing mix perhaps. Which leads me to...
>>>
>>> Guess what I just found in the pantry? I knew I had the packets of
>>> salad dressing "herbs" and such. I didn't realize I do still have the
>>> glass shaker bottle! Had to take a pic!
>>>
>>> http://i67.tinypic.com/nzrkuf.jpg
>>>
>>> For marinating I'd go with the Kraft Zesty Italian. Or just herbs,
>>> garlic (lots of it) and oil, water and vinegar. Well shaken.
>>>
>>> Jill
>>
>> I have a couple of these bottles that I saved from years ago. They
>> accompanied the packets like you showed and were considered "free" at
>> the time. In recent years, I have seen them for sale at flea markets.
>>
>> As to the orange dressing: We used to get Catalina dressing years ago.
>> I would also consider that to be a variety of French dressing. I don't
>> know if it is still available.
>>
>> MaryL
>
> I have a couple of cruets that came with packets. For years I used
> one for red wine vinegar and the other for oil.
> Janet US
>
I already have a couple of nice bottles specifically designed for
decanting oil and vinegar. This Good Seasons cruet will go back in the
pantry just for grins. I don't know if I'll actually attempt to use any
of the remaining packets for anything.

Jill

On 6/5/2016 12:38 PM, sf wrote:
> On Sun, 5 Jun 2016 11:53:39 -0400, jmcquown >
> wrote:
>
>> On 6/5/2016 11:31 AM, sf wrote:
>>> On Sun, 5 Jun 2016 08:57:30 -0500, dejamos >
>>> wrote:
>>>
>>>> Now that I think
>>>> about it, some lightly crushed toasted fennel seeds would be a good
>>>> addition. Hmmm . . .
>>>
>>> I whiz mine up in a coffee grinder and powder them. That way, I get
>>> all the flavor and nobody complains about seeds. It works
>>> particularly well for when I flavor ground pork to make Italian
>>> sausage... or want to put more fennel flavor in store bought bulk.
>>>
>> Fennel doesn't sound right for a salad dressing. Poppy seeds, perhaps.
>> Fennel tastes like licorice. YMMV.
>>
>> Jill
>
> Right. YMMV and you don't like salad anyway.
>
I like a warm spinach salad heated in a skillet, first garlic and olive
oil, lightly browned, then spinach. Cooked on fairly high heat just
until the spinach is wilter. Finished with a splash of wine vinegar or
lemon juice.

That has nothing to do with the original topic, Italian dressing.

I truly don't think fennel seed belongs in an oil & vinegar dressing.
I've tasted many of them, believe it or not. Fennel seems too strong.
But again, YMMV.

Jill

In article >,
says...


>
> On 6/4/2016 4:39 PM, Janet B wrote:
> >
> > There's a recipe that I want to try. It calls for Italian dressing.
> > I've always just done vinegar and oil here at home -- it's been
> > decades since I bought any bottled dressing.
> > What is a good bottled Italian dressing to buy or even a recipe from
> > you would do. Because I'm confused. I thought the Italian dressing
> > was the orange stuff. When I look for Italian dressing recipes on the
> > 'Net, there are no two that are alike.
> > Help!!!
> > Janet US
> >
>
> Janet, I think the orange stuff is Thousand Island.
> Just sayin'.

....or French dressing. Janet obviously likes food a lot... she just
doesn't know shit about it, except how to shove it down her piehole.

--

Checkmate, AUK DoW #1, new Honorary FNVW of AUK, and Fakey's master
AUK Hammer of Thor award, Feb. 2012 (Pre-Burnore)
Destroyer of the AUK Ko0k Vote (Post-Burnore)
Originator of the "Dance for me" (tm) lame
Copyright © 2016
all rights reserved

On Sunday, June 5, 2016 at 11:53:47 AM UTC-4, Jill McQuown wrote:
> On 6/5/2016 11:31 AM, sf wrote:
> > On Sun, 5 Jun 2016 08:57:30 -0500, dejamos >
> > wrote:
> >
> >> Now that I think
> >> about it, some lightly crushed toasted fennel seeds would be a good
> >> addition. Hmmm . . .
> >
> > I whiz mine up in a coffee grinder and powder them. That way, I get
> > all the flavor and nobody complains about seeds. It works
> > particularly well for when I flavor ground pork to make Italian
> > sausage... or want to put more fennel flavor in store bought bulk.
> >
> Fennel doesn't sound right for a salad dressing. Poppy seeds, perhaps.
> Fennel tastes like licorice. YMMV.

Tastes vary. I use Penzey's pizza seasoning for salad dressing, and
it's got a fair amount of fennel in it. Fennel is a very Italian flavor.

Do poppy seeds even taste like anything? Every time I've had a poppy
seed salad dressing inflicted on me, all I can taste is sugar.

Cindy Hamilton

On Sunday, June 5, 2016 at 9:53:17 AM UTC-10, Cindy Hamilton wrote:
> On Sunday, June 5, 2016 at 11:53:47 AM UTC-4, Jill McQuown wrote:
> > On 6/5/2016 11:31 AM, sf wrote:
> > > On Sun, 5 Jun 2016 08:57:30 -0500, dejamos >
> > > wrote:
> > >
> > >> Now that I think
> > >> about it, some lightly crushed toasted fennel seeds would be a good
> > >> addition. Hmmm . . .
> > >
> > > I whiz mine up in a coffee grinder and powder them. That way, I get
> > > all the flavor and nobody complains about seeds. It works
> > > particularly well for when I flavor ground pork to make Italian
> > > sausage... or want to put more fennel flavor in store bought bulk.
> > >
> > Fennel doesn't sound right for a salad dressing. Poppy seeds, perhaps.
> > Fennel tastes like licorice. YMMV.
>
> Tastes vary. I use Penzey's pizza seasoning for salad dressing, and
> it's got a fair amount of fennel in it. Fennel is a very Italian flavor.
>
> Do poppy seeds even taste like anything? Every time I've had a poppy
> seed salad dressing inflicted on me, all I can taste is sugar.
>
> Cindy Hamilton

That's pretty much my experience with papaya seed dressing. I try to find the flavor but come up empty-handed. It's a popular dressing over here. I suppose it's better than the same old Italian dressing.

http://kitchenconfidante.com/papaya-...ressing-recipe

On 6/5/2016 10:53 AM, jmcquown wrote:
> On 6/5/2016 11:31 AM, sf wrote:
>> On Sun, 5 Jun 2016 08:57:30 -0500, dejamos >
>> wrote:
>>
>>> Now that I think
>>> about it, some lightly crushed toasted fennel seeds would be a good
>>> addition. Hmmm . . .
>>
>> I whiz mine up in a coffee grinder and powder them. That way, I get
>> all the flavor and nobody complains about seeds. It works
>> particularly well for when I flavor ground pork to make Italian
>> sausage... or want to put more fennel flavor in store bought bulk.
>>

If I am grinding or crushing them I usually toast them first. But the
flavor is different to me between whole seeds, slightly crushed and
ground. I like the little bursts of flavor that the seeds give as
opposed to ground, which spreads the flavor evenly throughout and
muddies the taste, to me.

I have a recipe for a sourdough fennel seed bread that uses lightly
crushed seeds and I really like the flavor they give to the bread. It
has become my weekly bread for the past year or so.

> Fennel doesn't sound right for a salad dressing. Poppy seeds, perhaps.
> Fennel tastes like licorice. YMMV.
>
> Jill

That may be true for some folks, but I think I would like it. Not
having grown up with it I did not at all care for it when I first
started experimenting with it but it has definitely grown on me and now
I love it. I actually no longer associate the flavor of the seeds with
licorice, oddly enough. The fresh bulbs, definitely. The seeds now
taste more like "Italian sausage" to me than anything else, which is why
I think I would like them added to my "Italian" dressing. YMMV.

On Sun, 5 Jun 2016 13:43:25 -0400, jmcquown >
wrote:

> On 6/5/2016 12:38 PM, sf wrote:
> > On Sun, 5 Jun 2016 11:53:39 -0400, jmcquown >
> > wrote:
> >
> >> On 6/5/2016 11:31 AM, sf wrote:
> >>> On Sun, 5 Jun 2016 08:57:30 -0500, dejamos >
> >>> wrote:
> >>>
> >>>> Now that I think
> >>>> about it, some lightly crushed toasted fennel seeds would be a good
> >>>> addition. Hmmm . . .
> >>>
> >>> I whiz mine up in a coffee grinder and powder them. That way, I get
> >>> all the flavor and nobody complains about seeds. It works
> >>> particularly well for when I flavor ground pork to make Italian
> >>> sausage... or want to put more fennel flavor in store bought bulk.
> >>>
> >> Fennel doesn't sound right for a salad dressing. Poppy seeds, perhaps.
> >> Fennel tastes like licorice. YMMV.
> >>
> >> Jill
> >
> > Right. YMMV and you don't like salad anyway.
> >
> I like a warm spinach salad heated in a skillet, first garlic and olive
> oil, lightly browned, then spinach. Cooked on fairly high heat just
> until the spinach is wilter. Finished with a splash of wine vinegar or
> lemon juice.
>
> That has nothing to do with the original topic, Italian dressing.
>
> I truly don't think fennel seed belongs in an oil & vinegar dressing.
> I've tasted many of them, believe it or not. Fennel seems too strong.
> But again, YMMV.
>

He's not committing to a lifetime of fennel seed in salad dressing or
even suggesting that anyone should else try it. I suggested powdering
it. Is either of those a crime?

--

sf

On Sun, 5 Jun 2016 15:45:26 -0500, dejamos >
wrote:

> I actually no longer associate the flavor of the seeds with
> licorice, oddly enough.

Me either.

> The fresh bulbs, definitely.

Agree. I think that's why they're sliced so thinly when served raw.

> The seeds now
> taste more like "Italian sausage" to me than anything else, which is why
> I think I would like them added to my "Italian" dressing. YMMV.

Fennel seeds are exactly what gives Italian sausage its distinctive
flavor. Fennel pollen isn't easy to find and expensive when I do find
it, so grinding the seeds is my work around for that. By using the
ground seeds, I can have my fennel flavor and the people who complain
about seeds getting stuck in their teeth don't need to deal with that
issue. I use the ground seeds to distribute fennel flavor
throughout the sausage and add a few whole just because I like them.

--

sf

On Sun, 05 Jun 2016 12:05:13 -0500, "cshenk" > wrote:

> Janet B wrote in rec.food.cooking:
>
> > On Sun, 05 Jun 2016 10:04:20 -0500, "cshenk" > wrote:
> >
> > > Janet B wrote in rec.food.cooking:
> > >
> > >>
> > >> There's a recipe that I want to try. It calls for Italian
> > dressing. >> I've always just done vinegar and oil here at home --
> > it's been >> decades since I bought any bottled dressing.
> > >> What is a good bottled Italian dressing to buy or even a recipe
> > from >> you would do. Because I'm confused. I thought the Italian
> > dressing >> was the orange stuff. When I look for Italian dressing
> > recipes on the >> 'Net, there are no two that are alike.
> > >> Help!!!
> > >> Janet US
> > >
> > > Hi Janet, there will be many recipes but if you ant wha they
> > > probably intended, look for 'wishbone' italian or 'Kraft Italian'.
> > > It's basically your own oil and vinegar with added spices and bits
> > > of other things. Ignore 'creamy Italian' as that's a similar
> > > spicing but a different cooking product.
> > >
> > > Carol
> > thanks Carol, much appreciated
> > Janet US
>
> Yup and if I had read aheadh, I 've have known others said same
> already! Ah well.

Such is life when you're catching up with your reading.


--

sf

On 6/5/2016 1:16 PM, cshenk wrote:
> jmcquown wrote in rec.food.cooking:
>
>> On 6/5/2016 8:14 AM, Gary wrote:
>>> Also, the Kraft Zesty Italian Dressing was recommended. I got a
>>> coupon for that in today's Sunday newspaper. It's 75 cents off of
>>> any 16oz (or larger) bottle. My store doubles coupons up to 99
>>> cents everyday of the week. That would be $1.50 off a 16oz
>>> bottle...it would be very cheap to try.
>>>
>> Lucky you! I haven't seen a grocery store double coupons in a couple
>> of decades.
>>
>> Jill
>
> They all do here, up to 99cents. Frequent times of up to 2$ double.
>
Some of the stores in the Memphis area did double coupons but that was
many years ago. No stores in my area in SC double coupons.

Jill

"jmcquown" wrote in message ...

On 6/5/2016 1:16 PM, cshenk wrote:
> jmcquown wrote in rec.food.cooking:
>
>> On 6/5/2016 8:14 AM, Gary wrote:
>>> Also, the Kraft Zesty Italian Dressing was recommended. I got a
>>> coupon for that in today's Sunday newspaper. It's 75 cents off of
>>> any 16oz (or larger) bottle. My store doubles coupons up to 99
>>> cents everyday of the week. That would be $1.50 off a 16oz
>>> bottle...it would be very cheap to try.
>>>
>> Lucky you! I haven't seen a grocery store double coupons in a couple
>> of decades.
>>
>> Jill
>
> They all do here, up to 99cents. Frequent times of up to 2$ double.
>
Some of the stores in the Memphis area did double coupons but that was
many years ago. No stores in my area in SC double coupons.

Jill
==========

Around here they did double coupons on Wednesdays, but no more for a long time
now and most of the coupons I use say "do not double."

Cheri

In article >,
says...
>
> In article >,
> says...
>
>
> >
> > On 6/4/2016 4:39 PM, Janet B wrote:
> > >
> > > There's a recipe that I want to try. It calls for Italian dressing.
> > > I've always just done vinegar and oil here at home -- it's been
> > > decades since I bought any bottled dressing.
> > > What is a good bottled Italian dressing to buy or even a recipe from
> > > you would do. Because I'm confused. I thought the Italian dressing
> > > was the orange stuff. When I look for Italian dressing recipes on the
> > > 'Net, there are no two that are alike.
> > > Help!!!
> > > Janet US
> > >
> >
> > Janet, I think the orange stuff is Thousand Island.
> > Just sayin'.
>
> ...or French dressing. Janet obviously likes food a lot... she just
> doesn't know shit about it, except how to shove it down her piehole.

Or Catalina dressing. . .

http://media.fooducate.com/products/...6D0-3C7C-42FD-
9532C6B24735.jpeg

In article sting.com>,
lid says...


>
> In article >,
> says...
> >
> > In article >,
> > says...
> >
> >
> > >
> > > On 6/4/2016 4:39 PM, Janet B wrote:
> > > >
> > > > There's a recipe that I want to try. It calls for Italian dressing.
> > > > I've always just done vinegar and oil here at home -- it's been
> > > > decades since I bought any bottled dressing.
> > > > What is a good bottled Italian dressing to buy or even a recipe from
> > > > you would do. Because I'm confused. I thought the Italian dressing
> > > > was the orange stuff. When I look for Italian dressing recipes on the
> > > > 'Net, there are no two that are alike.
> > > > Help!!!
> > > > Janet US
> > > >
> > >
> > > Janet, I think the orange stuff is Thousand Island.
> > > Just sayin'.
> >
> > ...or French dressing. Janet obviously likes food a lot... she just
> > doesn't know shit about it, except how to shove it down her piehole.
>
> Or Catalina dressing. . .
>
> http://media.fooducate.com/products/...6D0-3C7C-42FD-
> 9532C6B24735.jpeg

I'd prefer Catalina UNdressing... LOL, etc.

--

Checkmate, AUK DoW #1, new Honorary FNVW of AUK, and Fakey's master
AUK Hammer of Thor award, Feb. 2012 (Pre-Burnore)
Destroyer of the AUK Ko0k Vote (Post-Burnore)
Originator of the "Dance for me" (tm) lame
Copyright © 2016
all rights reserved

jmcquown wrote:
>
> Some of the stores in the Memphis area did double coupons but that was
> many years ago. No stores in my area in SC double coupons.

The grocery store that I go to most times (Farm Fresh):

Every day - doubles coupons up to 99 cents.
Wed and Sun - doubles $1.00 coupons
Tue and Thur - gives 5% off everything for ppl 55 and over
Buy one/get one free is almost always buy one for the sale price

This week they also are offering double coupons up to $2.00
(a 2 dollar coupon will discount you 4.oo off)

It also has a pharmacy in store.

It's my favorite. They also open at least an hour before the other
grocery stores in my area. Only 0.8 miles from my house.

On 6/5/2016 10:30 PM, Checkmate, DoW #1 wrote:
> In article sting.com>,
> lid says...
>
>
>>
>> In article >,
>> says...
>>>
>>> In article >,
>>> says...
>>>
>>>
>>>>
>>>> On 6/4/2016 4:39 PM, Janet B wrote:
>>>>>
>>>>> There's a recipe that I want to try. It calls for Italian dressing.
>>>>> I've always just done vinegar and oil here at home -- it's been
>>>>> decades since I bought any bottled dressing.
>>>>> What is a good bottled Italian dressing to buy or even a recipe from
>>>>> you would do. Because I'm confused. I thought the Italian dressing
>>>>> was the orange stuff. When I look for Italian dressing recipes on the
>>>>> 'Net, there are no two that are alike.
>>>>> Help!!!
>>>>> Janet US
>>>>>
>>>>
>>>> Janet, I think the orange stuff is Thousand Island.
>>>> Just sayin'.
>>>
>>> ...or French dressing. Janet obviously likes food a lot... she just
>>> doesn't know shit about it, except how to shove it down her piehole.
>>
>> Or Catalina dressing. . .
>>
>> http://media.fooducate.com/products/...6D0-3C7C-42FD-
>> 9532C6B24735.jpeg
>
> I'd prefer Catalina UNdressing... LOL, etc.
>
Mee too.

"Colonel Edmund J. Burke" wrote:
>
> On 6/5/2016 10:30 PM, Checkmate, DoW #1 wrote:
> > In article sting.com>,
> > lid says...
> >
> >
> >>
> >> In article >,
> >> says...
> >>>
> >>> In article >,
> >>> says...
> >>>
> >>>
> >>>>
> >>>> On 6/4/2016 4:39 PM, Janet B wrote:
> >>>>>
> >>>>> There's a recipe that I want to try. It calls for Italian dressing.
> >>>>> I've always just done vinegar and oil here at home -- it's been
> >>>>> decades since I bought any bottled dressing.
> >>>>> What is a good bottled Italian dressing to buy or even a recipe from
> >>>>> you would do. Because I'm confused. I thought the Italian dressing
> >>>>> was the orange stuff. When I look for Italian dressing recipes on the
> >>>>> 'Net, there are no two that are alike.
> >>>>> Help!!!
> >>>>> Janet US
> >>>>>
> >>>>
> >>>> Janet, I think the orange stuff is Thousand Island.
> >>>> Just sayin'.
> >>>
> >>> ...or French dressing. Janet obviously likes food a lot... she just
> >>> doesn't know shit about it, except how to shove it down her piehole.
> >>
> >> Or Catalina dressing. . .
> >>
> >> http://media.fooducate.com/products/...6D0-3C7C-42FD-
> >> 9532C6B24735.jpeg
> >
> > I'd prefer Catalina UNdressing... LOL, etc.
> >
> Mee too.

I'll bet neither of you have seen Catalina naked lately. >;-o

On 6/6/2016 9:26 AM, Gary wrote:
> "Colonel Edmund J. Burke" wrote:
>>
>> On 6/5/2016 10:30 PM, Checkmate, DoW #1 wrote:
>>> In article sting.com>,
>
Thanks for responding to the cross-posting trolls!

Jill

jmcquown wrote:
>
> On 6/6/2016 9:26 AM, Gary wrote:
> > "Colonel Edmund J. Burke" wrote:
> >>
> >> On 6/5/2016 10:30 PM, Checkmate, DoW #1 wrote:

> > I'd prefer Catalina UNdressing... LOL, etc.
> >
> Mee too.

I'll bet neither of you have seen Catalina naked lately. >;-o

> Thanks for responding to the cross-posting trolls!

LOL. Are you having a bad day, Jill?
The kooky kids love you too. :-D
Do I dare ask for a naked pic of you?

On 6/6/2016 10:12 AM, Gary wrote:
> jmcquown wrote:
>>
>> On 6/6/2016 9:26 AM, Gary wrote:
>>> "Colonel Edmund J. Burke" wrote:
>>>>
>>>> On 6/5/2016 10:30 PM, Checkmate, DoW #1 wrote:
>
>>> I'd prefer Catalina UNdressing... LOL, etc.
>>>
>> Mee too.
>
> I'll bet neither of you have seen Catalina naked lately. >;-o
>
>> Thanks for responding to the cross-posting trolls!
>
> LOL. Are you having a bad day, Jill?

Actually I'm having a lovely day. Watching the rain come down.

> The kooky kids love you too. :-D

I snipped the cross-posting AGAIN.

> Do I dare ask for a naked pic of you?
>
You may ask but the answer would be NO. Why would I have a naked pic of
myself?

Jill

jmcquown wrote:
>
> On 6/6/2016 10:12 AM, Gary wrote:
> > jmcquown wrote:
> >>
> >> On 6/6/2016 9:26 AM, Gary wrote:
> >>> "Colonel Edmund J. Burke" wrote:
> >>>>
> >>>> On 6/5/2016 10:30 PM, Checkmate, DoW #1 wrote:
> >
> >>> I'd prefer Catalina UNdressing... LOL, etc.
> >>>
> >> Mee too.
> >
> > I'll bet neither of you have seen Catalina naked lately. >;-o
> >
> >> Thanks for responding to the cross-posting trolls!
> >
> > LOL. Are you having a bad day, Jill?
>
> Actually I'm having a lovely day. Watching the rain come down.
>
> > The kooky kids love you too. :-D
>
> I snipped the cross-posting AGAIN.
>
> > Do I dare ask for a naked pic of you?
> >
> You may ask but the answer would be NO. Why would I have a naked pic of
> myself?

lol. No mirror selfies to share? Let's just let this conversation
die. I'm teasing you but enough is enough. I really don't post to
offend, but I'm sure I've already stepped over that line here.

Sqwertz wrote:
>
> On Mon, 06 Jun 2016 10:12:00 -0400, Gary wrote:
>
> > jmcquown wrote:
> >>
> >> Thanks for responding to the cross-posting trolls!
> >
> > LOL. Are you having a bad day, Jill?
> > The kooky kids love you too. :-D
> > Do I dare ask for a naked pic of you?
>
> Gary, go circle jerk with these asshats over in their "own" group.
> Not only are you perpetuating it, you're purposely putting back the
> crossposting to invite them back. **** off, Gary.
>
> -sw

I love you too, Stevers.

On 6/6/2016 12:19 PM, Gary wrote:
> Sqwertz wrote:
>>
>> On Mon, 06 Jun 2016 10:12:00 -0400, Gary wrote:
>>
>>> jmcquown wrote:
>>>>
>>>> Thanks for responding to the cross-posting trolls!
>>>
>>> LOL. Are you having a bad day, Jill?
>>> The kooky kids love you too. :-D
>>> Do I dare ask for a naked pic of you?
>>
>> Gary, go circle jerk with these asshats over in their "own" group.
>> Not only are you perpetuating it, you're purposely putting back the
>> crossposting to invite them back. **** off, Gary.
>>
>> -sw
>
> I love you too, Stevers.
>
Pop goes the weasle! Nice talking with you, Gary. Cute is cute but
purposely adding back the kooks... poof.

Jill

On Mon, 06 Jun 2016 10:12:00 -0400, Gary > wrote:

> jmcquown wrote:
>>
>> On 6/6/2016 9:26 AM, Gary wrote:
>> > "Colonel Edmund J. Burke" wrote:
>> >>
>> >> On 6/5/2016 10:30 PM, Checkmate, DoW #1 wrote:
>
>> > I'd prefer Catalina UNdressing... LOL, etc.
>> >
>> Mee too.
>
> I'll bet neither of you have seen Catalina naked lately. >;-o
>
>> Thanks for responding to the cross-posting trolls!
>
> LOL. Are you having a bad day, Jill?
> The kooky kids love you too. :-D
> Do I dare ask for a naked pic of you?

Search the thousand islands...

--
ga·ble
'gab?l/
noun
the part of a wall that encloses the end of a pitched roof.
a wall topped with a gable.
noun: gable end; plural noun: gable ends
a gable-shaped canopy over a window or door.

http://www.thisoldhouse.com/toh/phot...213138,00.html
Gable
Gabled roofs are the kind young children typically draw. They have two
sloping sides that come together at a ridge, creating end walls with a
*triangular extension*, called a gable, at the top. The house shown here
has two gable roofs and two dormers, each with gable roofs of their own.
The slant, or pitch, of the gables varies, an inconsistency that many
builders try to avoid.

LOL

-

Have you heard about the lotusLoser
Beaten by the queen of Pembroke each time
Have you heard about the lotusLoser
He's a loser, but he still keeps on tryin'

Oohoohooh oooh

Sit down, take a look at yourself
Don't you want to be somebody
Someday somebody's gonna see inside
You have to face up, you can't run and hide

Have you heard about the lotusLoser
Beaten by the queen of Pembroke each time
Have you heard about the lotusLoser
He's a loser, but he still keeps on tryin'

Unlucky in love, least that's what they say
He lost his head and he gabled his heart away
He still keeps posting though there's nothing left
Staked his heart and lost, now he has to pay the cost

Have you heard about the lotusLoser
Beaten by the queen of Pembroke each time
Have you heard about the lotusLoser
He's a loser, but he still keeps on cryin'

"Fag. LOL", he smiles and says
Though this RMS is driving him crazy
He don't show what goes on in his head
But if you watch very close you'll see it all

Sit down, take a look at yourself
Don't you want to be somebody
Someday somebody's gonna see inside
You have to face up, you can't run and hide

Have you heard about the lotusLoser
Beaten by the queen of Pembroke each time
Have you heard about the lotusLoser
He's a loser, but he still keeps on cryin'

Have you heard about the lotusLoser
Have you heard about the lotusLoser
Have you heard about the lotusLoser
Now tell me have you heard about the lotusLoser

-

LOL

well i guess if we went to:

http://mkweb.bcgsc.ca/color-summarizer/

and gave it the URL to the image THAT YOU POSTED IN POST:
>

<http://i.imgur.com/gchDiBs.png>

I took that on my way to eat lunch. I tried to make an index card with
backward writing so the SPANKY-SPANKY! reflection would show up with
frontward writing, but apparently I can't write backward legibly, so
you gets what you gets."

it would say "definitely not green", right???

http://i.imgur.com/1CkNIDC.png

D'OH!!!!

*SPNAKITY-SPNAKITY*

-

"People didn't cause the Great Depression, Liberal ko0kTarD. Governmental
policy did." - Fakey in MID <7880b90ad2ecebe35ba01b4557597d80%40dizum.com>

https://en.wikipedia.org/wiki/Causes...eat_Depression
"The initial stock market crash triggered a "panic sell-off" that made the
stock market go even lower."

so... so the "government" panicked, snickers?

funny that a bona-fide conservative horatio alger hero type would want the
government stepping in to save the stock market.

"Current theories may be broadly classified into two main points of view
and several heterodox points of view.

First, there are demand-driven theories, from Keynesian and institutional
economists who argue that the depression was caused by a widespread loss
of confidence that led to underconsumption. The demand-driven theories
argue that the financial crisis following the 1929 crash led to a sudden
and persistent reduction in consumption and investment spending.[1] Once
panic and deflation set in, many people believed they could avoid further
losses by keeping clear of the markets. Holding money therefore became
profitable as prices dropped lower and a given amount of money bought ever
more goods, exacerbating the drop in demand.

Second, there are the monetarists, who believe that the Great Depression
started as an ordinary recession, but that significant policy mistakes by
monetary authorities (especially the Federal Reserve), caused a shrinking
of the money supply which greatly exacerbated the economic situation,
causing a recession to descend into the Great Depression. Related to this
explanation are those who point to debt deflation causing those who borrow
to owe ever more in real terms."

wait? what? no major "third" konservative k0okTheory blaming the
government for everything mentioned?

odd, that. eh, lotusLoser?

-

the never-ending saga of fakey's "lotus"...
https://web.archive.org/web/20160408...om/e3OrQSq.png

-

"sines, sines, everywhere there's sines
blocking up the snickerTurds, breaking his mind"
http://i.imgur.com/Z4p1Z55.png

-

FNVWe attempts to rewrite physics texts in Message-ID:
>

">>let's not forget that mine also had the correct applied mathematics
>> equations unlike fakey the supposed know-it-all:
>> phase A: 120*sin(2*pi*60*x)
>> phase B: 120*sin(2*pi*60*x+pi)
>> voltage difference between phase A and phase B at any point x in time:
>> 120*sin(2*pi*60*x) - 120*sin(2*pi*60*x+pi) = 240*sin(2*pi*60*x)

Wrong, as has already been proven. What does it say below, you fecking
*moron*?

"The _sum_ E(θ) ‰¡ E(a) + E(b) can be written thusly:""

it says that you don't even know how to correctly apply mathematics to
real-world AC electricity, snickerTurds. it says that you're in denial
about the inversion of your AC legs.

http://www.allaboutcircuits.com/text...power-systems/
http://sub.allaboutcircuits.com/images/02170.png
"To mathematically calculate voltage between €œhot€� wires, we must subtract
voltages, because their polarity marks show them to be opposed to each
other:"
http://sub.allaboutcircuits.com/images/12112.png

http://www.samlexamerica.com/support...Circuit s.pdf

on page 2:

** NOTE: The phase of Hot Leg 2 (Phase B) is in the
opposite direction - i.e., 180° apart from the phase
of Hot Leg L1 (Phase A)

*COUGH*
SPNAK!!

-

i know a guy on the internet who will draw a triangular sine wave in ASCII
art if you ask nicely.</GROUCHO MARX>
see: Message-ID: >

-

snickerTurds can't seem to refute the following:

- begin snickerSinewaveStew.cpp --
/*
HOW TO RUN: download arbitrary precision libraries from:

http://www.hvks.com/Numerical/arbitrary_precision.html

place those files in a directory and save this file as
snickerSinewaveStew.cpp inside that same directory.

compiles with:

gcc -Wall -I. precisioncore.cpp snickerSinewaveStew.cpp -lstdc++

run with:

../a.out

enjoy the LULZ

*/
#include <fprecision.h>
#include <iostream.h>

using namespace std;

int main(){

//float_precision MIN=float_precision(0);
//float_precision MAX=float_precision(0);

float_precision STEP=float_precision(.0001);
float_precision t=float_precision(0); // time variable
float_precision sum=float_precision(0); // sum of SnickerTurd's
ridiculous sinewave mess
float_precision snickerPrediction=float_precision(2550.25); //
snickerTurd's erroneous k0oK-k'lame Sum
float_precision PI;
PI =_float_table(_PI,25);

// this while loop will run forever, but snickers doesn't understand why
while(sum < snickerPrediction){

// fakey's Sinewave Stew(TM) see: MID:
>
sum = (float_precision(150) * float_precision(
sin(float_precision(120)*float_precision(2)*PI*t)) ) +
(float_precision(20.25) * float_precision(
sin(float_precision(33)*float_precision(2)*PI*t))) +
(float_precision(1400)* float_precision(
sin(float_precision(150)*float_precision(2)*PI*t)) ) +(float_precision(20)*
float_precision(sin(float_precision(5013)*float_pr ecision(2)*PI*t))) +
(float_precision(600)*float_precision(sin(float_pr ecision(13)*float_precision(2)*PI*t)))
+
(float_precision(360)*float_precision(sin(float_pr ecision(1209)*float_precision(2)*PI*t)));

// perhaps show a few values larger than +2300 to educate teh
snickerTurds
if(sum>float_precision(2300)){
cout << "t=" << t << " sum=" << sum << std::endl;
}
t = t+STEP;
}
/*

Message-ID: >
"Oh, yeah... it's 2550.25 volts... so why does your graph not even
reach 2500 volts, given that eventually all the sinewaves will
constructively interfere (ie: *add* to each other) to *sum* to 2550.25
volts?"

Fakey, it doesn't reach 2500 volts because the summation of your sinewaves
never reaches that. They never reach their max values at the same time.
That's how stupid you are.

Message-ID: >
"I most certainly *did* prove otherwise. It can't even arrive at the
correct sinewave summation voltage of 2550.25 volts"

Fakey, you only *proved* that you are too inept to graph the equations and
notice a few things about the interactions of their frequencies when
summed.

the next line of code is never executed, but snickers DEFINITELY can't
figure out why it isn't and instead has a bunch of lame excuses while
still having not produced a value for t where the sum=2550.25, as he has
k0okily proklamed in many usenet messages that are archived FOREVER.

*/
cout << "snickerTurds was right! the sum is " << sum << " at time t=" <<
t <<endl;
}
- end snickerSinewaveStew.cpp --

-

Fakey irrationally demands a theme song to foam to:
"all I really want your pathetic pwned ass to do is write me a classic
rock song as tribute to your Usenet Lord and Master..."
>

-

Somewhere Abouts Round Fri, 12 Feb 2016 17:25:03 -0500, Friendly
Neighborhood Vote Wrangler Emeritus > wrote:

<snicker>

Fag. LOL
Idiot. LOL
Moron. LOL
Tranny. LOL
Libtard. LOL
Crackhead. LOL
GableTard. LOL
DildoRider. LOL
Bad Musician. LOL
Stick Figure. LOL
Terrible Liar. LOL
Sinewave Spammer. LOL
Outerfilthing Stalker. LOL
Talentless FrothMonkey. LOL
Math Challenged Halfwit. LOL
Klimate Katastrophe Kook. LOL
Defeated Tearful Spankard. LOL
Waster Of Time To Save $10. LOL
Worst Maker Of Sinewaves In The History Of Usenet. LOL

<the band strikes up a rousing version of "on top of old smokey">

on top of old snick-ers, all covered with Fag. LOL
is where my usenet lord and mas-ter
can go straight to hell*

*hell doesn't exist. hope everybody is having a productive evening.

-

http://i.imgur.com/2tH6zVB.jpg

http://cafepress.com/kooktown

http://i.imgur.com/pnWqhSG.jpg

-

If my poasts are offensive to you, you can always block all From: headers
containing ", unless you are an idiot who would like to
yammer about "morphing" and maybe try to lodge some frivolous complaints
to my news provider, then please be sure to ignore this helpful
information and have fun making an ass of yourself in public.

if that route of silencing those horrid opinions of mine that you
downloaded to your computer under duress doesn't work you can always try:
http://i.imgur.com/jlsN9JX.png?2

-

http://rationalwiki.org/wiki/Gish_Gallop
The Gish Gallop is often used as an indirect argument from authority €” as
it appears to paint the galloper as an expert in a broad range of subjects
or with an extensive knowledge of an individual one. Simultaneously it
presents opponents (in spoken debates) or refuters (in written,
Internet-based ones) as incompetent bumblers who didn't do their homework
before the debate. Such emphasis on style over substance is the reason
many scientists disdain public debates as a forum for disseminating
opinions. - Page #1 from the Gospel of SnickerTurd

-

Coming soon! To a newsgroup near you!:

$ perl fakeyBot.pl
FakeyBot> I'm FakeyBot. What's your name so I can Google-stalk you,
look you up on Radaris, and hurl invective and probably-illegal harrassing
bile from behind an anonymous dizum account? <snicker>
You> Robert Michael Wolfe
FakeyBot> Oh look, you're back again to polish my size 16 steel-toed
boot with your colon and listen to me talk about bestiality and cocks,
Robert. <snicker>
Robert> you talk about cocks a lot.
FakeyBot> Oh, I talk about sex a lot?
Robert> *** sex, mostly...
FakeyBot> Fag!

(just as useful as the original!)

-

snickers the wonderturd describes how he alerted lots of his kiddie pr0n
friends to the ensuing FBI sting in message
>:
"That's easy enough to do... how do you think my crew uncovered the
largest CP ring using Tor and I2P, which we promptly turned over to
the FBI? I discovered a way to uncover the IP addresses the I2P users were
using, and a way of tracking Eepsites back to their IP addresses, then we
figured out that we could DDOS a Tor IP address and modify Tor headers
while checking whether a Tor hidden service was still up, then using
process of elimination to pinpoint the IP address hosting that hidden
service. It's not rocket science.

_The I2P community got all up in arms when I discussed on their forum how
I was doing it, and that it'd be a good way of cleaning up I2P so it can
get on with being a platform to research anonymous communication... my
distinct impression was that the "anonymity
research platform" story was just a cover story to allow pervs to
trade CP._ (NOTE: admits to participating in what he "suspected" was a
kiddie pr0n network.)

That Silk Road 2.0 was taken offline in the ensuing FBI Operation
Onymous was just icing on the cake."

-

Golden Killfile, June 2005
KOTM, November 2006
Bob Allisat Memorial Hook, Line & Sinker, November 2006
Special Ops Cody Memorial Purple Heart, November 2006
Special Ops Cody Memorial Purple Heart, September 2007
Tony Sidaway Memorial "Drama Queen" Award, November 2006
Busted Urinal Award, April 2007
Order of the Holey Sockpuppet, September 2007
Barbara Woodhouse Memorial Dog Whistle, September 2006
Barbara Woodhouse Memorial Dog Whistle, April 2008
Tinfoil Sombrero, February 2007
AUK Mascot, September 2007
Putting the Awards Out of Order to Screw With the OCD ****heads, March 2016

WHO YOU CALLIN' A CROSS-POASTIN' TROLL, YOU MOFO?

In article >, says...


>
> jmcquown wrote:
> >
> > On 6/6/2016 9:26 AM, Gary wrote:
> > > "Colonel Edmund J. Burke" wrote:
> > >>
> > >> On 6/5/2016 10:30 PM, Checkmate, DoW #1 wrote:
>
> > > I'd prefer Catalina UNdressing... LOL, etc.
> > >
> > Mee too.
>
> I'll bet neither of you have seen Catalina naked lately. >;-o
>
> > Thanks for responding to the cross-posting trolls!
>
> LOL. Are you having a bad day, Jill?
> The kooky kids love you too. :-D
> Do I dare ask for a naked pic of you?

Yes! Let's see naked pictures of Jill!

--

Checkmate, AUK DoW #1, new Honorary FNVW of AUK, and Fakey's master
AUK Hammer of Thor award, Feb. 2012 (Pre-Burnore)
Destroyer of the AUK Ko0k Vote (Post-Burnore)
Originator of the "Dance for me" (tm) lame
Copyright © 2016
all rights reserved