Maybe this doesn't mean nothing, but...
There's a big difference between this cooking NG and the main italian
cooking NG: here you can post recipes who list commercial products in
the ingredients, while on the italian NG you can't even talk about
frozen spinach, unless you want to be ridiculed by some food-snob.
Yeah, damn food-snobs.
This is sad, really sad.
Why? I don't know... Maybe us italians are more concerned about food,
but why all this snobbery?
LOL, I hoper it's just a moment
--
Vilco
Think pink, drink rose'

Vilco wrote:
> Maybe this doesn't mean nothing, but...
> There's a big difference between this cooking NG and the main italian
> cooking NG: here you can post recipes who list commercial products in
> the ingredients, while on the italian NG you can't even talk about
> frozen spinach, unless you want to be ridiculed by some food-snob.
[snip]

Among some foodies in the United States it's a clich=E9 to characterize
Italian cooking as being devoted to the highest quality, freshest
ingredients. Maybe there's some truth to it. I would hesitate to say
what characterizes rfc. -aem

On 2005-05-03, Vilco > wrote:

> the ingredients, while on the italian NG you can't even talk about
> frozen spinach, unless you want to be ridiculed by some food-snob.

Give us the newsgroup names and we'll come over and really rattle
their risotto.

nb

On Tue, 03 May 2005 22:39:06 GMT, "Vilco" > wrote:

>Maybe this doesn't mean nothing, but...
>There's a big difference between this cooking NG and the main italian
>cooking NG: here you can post recipes who list commercial products in
>the ingredients, while on the italian NG you can't even talk about
>frozen spinach, unless you want to be ridiculed by some food-snob.
>Yeah, damn food-snobs.
>This is sad, really sad.
>Why? I don't know... Maybe us italians are more concerned about food,
>but why all this snobbery?
>LOL, I hoper it's just a moment
>--

Somebody has to hold the fort against the barbarians...

Sue(tm)
Lead me not into temptation... I can find it myself!

Curly Sue wrote on 03 May 2005 in rec.food.cooking

> On Tue, 03 May 2005 22:39:06 GMT, "Vilco" > wrote:
>
> >Maybe this doesn't mean nothing, but...
> >There's a big difference between this cooking NG and the main
> >italian cooking NG: here you can post recipes who list commercial
> >products in the ingredients, while on the italian NG you can't
> >even talk about frozen spinach, unless you want to be ridiculed
> >by some food-snob. Yeah, damn food-snobs.
> >This is sad, really sad.
> >Why? I don't know... Maybe us italians are more concerned about
> >food, but why all this snobbery?
> >LOL, I hoper it's just a moment
> >--
>
> Somebody has to hold the fort against the barbarians...
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!
>

We got a Fort??? Where?

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Vilco wrote:
> Maybe this doesn't mean nothing, but...
> There's a big difference between this cooking NG and the main italian
> cooking NG: here you can post recipes who list commercial products in
> the ingredients, while on the italian NG you can't even talk about
> frozen spinach, unless you want to be ridiculed by some food-snob.
> Yeah, damn food-snobs.
> This is sad, really sad.
> Why? I don't know... Maybe us italians are more concerned about food,
> but why all this snobbery?



I have noticed that in many ethnic food groups the
posters are pretty intolerant of one another's opinions.
God forbid your recipe isn't EXACTLYlike their grandmother
used to make!

gloria p

What is the "main Italian cooking NG" BTW? Also what is the difference
between being concerned about quality and snobbery. In my opinion,
food snobs are trying to be trendy, ostentatious, and are highly
suceptible to suggestion by food and wine journalist. In my
experience, Italians show a higher concern and appreciation of food
than a large percentage of Americans and I can relate to that. I
think it's really a matter of priorities and we all have our own. Oh
boy! Talking about food opens so many interesting questions about
human behavior...

Good Eats...

D.M.

On Tue, 03 May 2005 23:27:19 GMT, Monsur Fromage du Pollet
> wrote:

>Curly Sue wrote on 03 May 2005 in rec.food.cooking
>
>> On Tue, 03 May 2005 22:39:06 GMT, "Vilco" > wrote:
>>
>> >Maybe this doesn't mean nothing, but...
>> >There's a big difference between this cooking NG and the main
>> >italian cooking NG: here you can post recipes who list commercial
>> >products in the ingredients, while on the italian NG you can't
>> >even talk about frozen spinach, unless you want to be ridiculed
>> >by some food-snob. Yeah, damn food-snobs.
>> >This is sad, really sad.
>> >Why? I don't know... Maybe us italians are more concerned about
>> >food, but why all this snobbery?
>> >LOL, I hoper it's just a moment
>> >--
>>
>> Somebody has to hold the fort against the barbarians...
>>
>> Sue(tm)
>> Lead me not into temptation... I can find it myself!
>>
>
>We got a Fort??? Where?
>

Soiteny! Haven't you heard of a Food Fort?

Ooops, I think we were keeping it from you...

Sue(tm)
Lead me not into temptation... I can find it myself!

On 3 May 2005 18:17:12 -0700, "D.A.Martinich" > wrote:

>In my opinion, food snobs are trying to be trendy, ostentatious,
>and are highly suceptible to suggestion by food and wine journalist.

I wouldn't limit "food snob" to this.

I think a food snob is anyone who looks down on someone for eating
something they deem unpalatable. The key, for me, is that they deride the
other person, or hold them in contempt.

We have a lot of food snobs on this newsgroup.

--
Siobhan Perricone
"I ain't afraid of your Yahweh
I ain't afraid of your Allah
I ain't afraid of your Jesus
I'm afraid of what ya do in the name of your god"
- Holly Near

Siobhan Perricone wrote:
> On 3 May 2005 18:17:12 -0700, "D.A.Martinich" > wrote:
>
> >In my opinion, food snobs are trying to be trendy, ostentatious,
> >and are highly suceptible to suggestion by food and wine journalist.
>
> I wouldn't limit "food snob" to this.
>
> I think a food snob is anyone who looks down on someone for eating
> something they deem unpalatable. The key, for me, is that they deride
the
> other person, or hold them in contempt.

I think it's more those who stick their nose up in the air when someone
says they make or prepare something differently than the snob does.
It's the "holier-than-thou" attitude. It's an ego thing. As if there
is one *right* way to cook something.


>
> We have a lot of food snobs on this newsgroup.
>

Um, yep.

-L.

"notbob" > wrote in message
...
> On 2005-05-03, Vilco > wrote:
>
> > the ingredients, while on the italian NG you can't even talk about
> > frozen spinach, unless you want to be ridiculed by some food-snob.
>
> Give us the newsgroup names and we'll come over and really rattle
> their risotto.

My thoughts exactly! We could all go over there and stomp on their pompous
arses! TAKE OVAAHHH DAA GRROOOUP!

.... Oh hells, just realised how much I just sounded like a troll,
heheheheh...



Shaun aRe
--
Life is the dream you wake up to.

In article . com>,
"-L." > wrote:

> Siobhan Perricone wrote:
> > On 3 May 2005 18:17:12 -0700, "D.A.Martinich" > wrote:
> >
> > >In my opinion, food snobs are trying to be trendy, ostentatious,
> > >and are highly suceptible to suggestion by food and wine
> > >journalist.
> >
> > I wouldn't limit "food snob" to this.
> >
> > I think a food snob is anyone who looks down on someone for eating
> > something they deem unpalatable. The key, for me, is that they
> > deride the other person, or hold them in contempt.
>
> I think it's more those who stick their nose up in the air when someone
> says they make or prepare something differently than the snob does.
> It's the "holier-than-thou" attitude. It's an ego thing. As if there
> is one *right* way to cook something.

In general, I think I'd agree. Except that proper pirohy really ARE
triangular in shape. HTH.
-The Pirohy Princess
--
-Barb, <http://www.jamlady.eboard.com> Sam I Am! 5/3/05

In article >, Siobhan
Perricone > wrote:
(snip)
> I think a food snob is anyone who looks down on someone for eating
> something they deem unpalatable. The key, for me, is that they deride the
> other person, or hold them in contempt.

Hey, I represent that remark!! You, you, you BEET LOVER, you!!
(What about we who don't really give a rip but sure have fun making
sport?)
>
> We have a lot of food snobs on this newsgroup.
> --
> Siobhan Perricone
--
-Barb, <http://www.jamlady.eboard.com> Sam I Am! 5/3/05

Melba's Jammin' wrote:
> In article >, Siobhan
> Perricone > wrote:
> (snip)
>
>>I think a food snob is anyone who looks down on someone for eating
>>something they deem unpalatable. The key, for me, is that they deride the
>>other person, or hold them in contempt.
>
>
> Hey, I represent that remark!! You, you, you BEET LOVER, you!!
> (What about we who don't really give a rip but sure have fun making
> sport?)
>


Part-time trolls? Rabble rousers? Provocateurs?

gloria p

Vilco > wrote in message
...
> Maybe this doesn't mean nothing, but...
> There's a big difference between this cooking NG and the main italian
> cooking NG: here you can post recipes who list commercial products in
> the ingredients, while on the italian NG you can't even talk about
> frozen spinach, unless you want to be ridiculed by some food-snob.
> Yeah, damn food-snobs.
> This is sad, really sad.
> Why? I don't know... Maybe us italians are more concerned about food,
> but why all this snobbery?
> LOL, I hoper it's just a moment
> --
> Vilco
> Think pink, drink rose'
>

I think it IS true that Italians care very much about good food, or Italian
cuisine would not be as delicious as it is. I DON'T think that necessarily
makes them snobs. Or at least I hope not. Fact is, a lot of people may
care very much about food, but also have families, jobs and errands, and
can't always put half a day's work into what they eat for dinner on any
given weeknight. Things generally do taste better when they're fresh, it's
true, and it's generally advisable to eat meat, fish and poultry when it IS
fresh for the sake of one's health. But I'm sure not going to give a tired
parent of either gender hell for using frozen spinach rather than fresh in a
dish. They deserve credit for cooking dinner rather than just getting TV
dinners out of the freezer. If they don't lavish all the care on it that
they might for a special occasion, they're still making the effort to put
homecooked food on the table.

I'll happily eat any meal with genuine food lovers, even if we only eat
scrambled eggs and toast. I don't have five minutes to spare for food
snobs. I heard an interview with Ruth Reichl on Sunday, and I thought she
summed up the difference between food lovers and food snobs rather well.
For her, a genuine food lover can appreciate a really good grilled cheese
sandwich or hot dog with the same pleasure as they'd eat a four-course meal
that costs a thousand dollars per person. A food snob is more interested in
a restaurant's status, and the fact that they're eating there than they are
in really enjoying the food. It's kind of like the people who are so busy
videotaping the Grand Canyon to prove they were there that they have no
time to really LOOK and appreciate being there.

Melissa

"Melissa Houle" > wrote in message
...
>
> Vilco > wrote in message
> ...
>> Maybe this doesn't mean nothing, but...
>> There's a big difference between this cooking NG and the main italian
>> cooking NG: here you can post recipes who list commercial products in
>> the ingredients, while on the italian NG you can't even talk about
>> frozen spinach, unless you want to be ridiculed by some food-snob.
>> Yeah, damn food-snobs.
>> This is sad, really sad.
>> Why? I don't know... Maybe us italians are more concerned about food,
>> but why all this snobbery?
>> LOL, I hoper it's just a moment
>> --
>> Vilco
>> Think pink, drink rose'
>>
>
> I think it IS true that Italians care very much about good food, or
> Italian
> cuisine would not be as delicious as it is. I DON'T think that
> necessarily
> makes them snobs. Or at least I hope not. Fact is, a lot of people may
> care very much about food, but also have families, jobs and errands, and
> can't always put half a day's work into what they eat for dinner on any
> given weeknight. Things generally do taste better when they're fresh, it's
> true, and it's generally advisable to eat meat, fish and poultry when it
> IS
> fresh for the sake of one's health. But I'm sure not going to give a tired
> parent of either gender hell for using frozen spinach rather than fresh in
> a
> dish. They deserve credit for cooking dinner rather than just getting TV
> dinners out of the freezer. If they don't lavish all the care on it that
> they might for a special occasion, they're still making the effort to put
> homecooked food on the table.
>
> I'll happily eat any meal with genuine food lovers, even if we only eat
> scrambled eggs and toast. I don't have five minutes to spare for food
> snobs. I heard an interview with Ruth Reichl on Sunday, and I thought she
> summed up the difference between food lovers and food snobs rather well.
> For her, a genuine food lover can appreciate a really good grilled cheese
> sandwich or hot dog with the same pleasure as they'd eat a four-course
> meal
> that costs a thousand dollars per person. A food snob is more interested
> in
> a restaurant's status, and the fact that they're eating there than they
> are
> in really enjoying the food. It's kind of like the people who are so busy
> videotaping the Grand Canyon to prove they were there that they have no
> time to really LOOK and appreciate being there.
>
> Melissa
>
>

I think your post is right on target. A food lover enjoys good food no
matter where it comes from. It can be cheap, simple, and plain, such as a
homegrown tomato munched in the garden or a raw oyster slurped on the dock.
It can also be outrageously expensive and hard to find like Chateau Margaux
or fugu.

I thin it one of the great fortunes of life that evolution has made
something we must do to live - eating - also someting that can be a great
pleasure.


--
Peter Aitken

Remove the crap from my email address before using.

Vilco wrote:

> Maybe this doesn't mean nothing, but...
> There's a big difference between this cooking NG and the main italian
> cooking NG: here you can post recipes who list commercial products in
> the ingredients, while on the italian NG you can't even talk about
> frozen spinach, unless you want to be ridiculed by some food-snob.
> Yeah, damn food-snobs.
> This is sad, really sad.
> Why? I don't know... Maybe us italians are more concerned about food,
> but why all this snobbery?
> LOL, I hoper it's just a moment
> --
> Vilco
> Think pink, drink rose'

I think it has more to do with the nature of "news groups" and the
"internet" than it does food or Italians. The type of intolerant
orthodoxy & behaviour you describe can be found in many group on many
subjects.

This type of behaviour can be found out side of the internet in "real
life" but in those case it is usually confined to like minded
individuals who appreciate and support the behaviour and it is unlikely
in "real life" that a person would causally wander in to a place like
that and not have some idea what they are getting into.
---
Joseph Littleshoes

Vilco wrote:

> Maybe this doesn't mean nothing, but...
> There's a big difference between this cooking NG and the main italian
> cooking NG: here you can post recipes who list commercial products in
> the ingredients, while on the italian NG you can't even talk about
> frozen spinach, unless you want to be ridiculed by some food-snob.
> Yeah, damn food-snobs.
> This is sad, really sad.
> Why? I don't know... Maybe us italians are more concerned about food,
> but why all this snobbery?
> LOL, I hoper it's just a moment
> --
> Vilco
> Think pink, drink rose'

I think it has more to do with the nature of "news groups" and the
"internet" than it does food or Italians. The type of intolerant
orthodoxy & behaviour you describe can be found in many group on many
subjects.

This type of behaviour can be found out side of the internet in "real
life" but in those case it is usually confined to like minded
individuals who appreciate and support the behaviour and it is unlikely
in "real life" that a person would causally wander in to a place like
that and not have some idea what they are getting into.
---
Joseph Littleshoes

Vilco wrote:

> Maybe this doesn't mean nothing, but...
> There's a big difference between this cooking NG and the main italian
> cooking NG: here you can post recipes who list commercial products in
> the ingredients, while on the italian NG you can't even talk about
> frozen spinach, unless you want to be ridiculed by some food-snob.
> Yeah, damn food-snobs.
> This is sad, really sad.
> Why? I don't know... Maybe us italians are more concerned about food,
> but why all this snobbery?
> LOL, I hoper it's just a moment
> --
> Vilco
> Think pink, drink rose'

I think it has more to do with the nature of "news groups" and the
"internet" than it does food or Italians. The type of intolerant
orthodoxy & behaviour you describe can be found in many group on many
subjects.

This type of behaviour can be found out side of the internet in "real
life" but in those case it is usually confined to like minded
individuals who appreciate and support the behaviour and it is unlikely
in "real life" that a person would causally wander in to a place like
that and not have some idea what they are getting into.
---
Joseph Littleshoes

On Wed, 04 May 2005 11:04:36 GMT, Siobhan Perricone
> wrote:

>On 3 May 2005 18:17:12 -0700, "D.A.Martinich" > wrote:
>
>>In my opinion, food snobs are trying to be trendy, ostentatious,
>>and are highly suceptible to suggestion by food and wine journalist.
>
>I wouldn't limit "food snob" to this.
>
>I think a food snob is anyone who looks down on someone for eating
>something they deem unpalatable. The key, for me, is that they deride the
>other person, or hold them in contempt.
>
>We have a lot of food snobs on this newsgroup.
>

We are lucky to have the standard bearers so we can aim higher :>

Sue(tm)
Lead me not into temptation... I can find it myself!

One time on Usenet, (Curly Sue) said:
> On Wed, 04 May 2005 11:04:36 GMT, Siobhan Perricone
> > wrote:
> >On 3 May 2005 18:17:12 -0700, "D.A.Martinich" > wrote:

> >>In my opinion, food snobs are trying to be trendy, ostentatious,
> >>and are highly suceptible to suggestion by food and wine journalist.

> >I wouldn't limit "food snob" to this.
> >
> >I think a food snob is anyone who looks down on someone for eating
> >something they deem unpalatable. The key, for me, is that they deride the
> >other person, or hold them in contempt.
> >
> >We have a lot of food snobs on this newsgroup.

> We are lucky to have the standard bearers so we can aim higher :>

*Chuckle* I guess I don't qualify as a food snob, then -- I usually
just say "that doesn't sound good to me". Then again, I've had to listen
to family members call my favorite devilled ham "cat food" for many
years, so maybe I'm more sensitive... ;-)

--
Jani in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG

Vilco wrote:

> Maybe this doesn't mean nothing, but...
> There's a big difference between this cooking NG and the main italian
> cooking NG: here you can post recipes who list commercial products in
> the ingredients, while on the italian NG you can't even talk about
> frozen spinach, unless you want to be ridiculed by some food-snob.
> Yeah, damn food-snobs.
> This is sad, really sad.
> Why? I don't know... Maybe us italians are more concerned about food,
> but why all this snobbery?
> LOL, I hoper it's just a moment
> --
> Vilco
> Think pink, drink rose'

I think it has more to do with the nature of "news groups" and the
"internet" than it does food or Italians. The type of intolerant
orthodoxy & behaviour you describe can be found in many group on many
subjects.

This type of behaviour can be found out side of the internet in "real
life" but in those case it is usually confined to like minded
individuals who appreciate and support the behaviour and it is unlikely
in "real life" that a person would causally wander in to a place like
that and not have some idea what they are getting into.
---
Joseph Littleshoes

On Wed, 04 May 2005 07:51:16 -0500, Melba's Jammin'
> wrote:

>In article >, Siobhan
>Perricone > wrote:
>(snip)
>> I think a food snob is anyone who looks down on someone for eating
>> something they deem unpalatable. The key, for me, is that they deride the
>> other person, or hold them in contempt.
>
>Hey, I represent that remark!! You, you, you BEET LOVER, you!!
>(What about we who don't really give a rip but sure have fun making
>sport?)

*Laugh* I admit it *hangs her head in shame* I love beets.

I made refridgerator pickles this weekend, and I've been happily noshing on
them all week... I can't wait for summer and the great cucumbers at the
farmer's market to make fridge pickles with.

--
Siobhan Perricone
"I ain't afraid of your Yahweh
I ain't afraid of your Allah
I ain't afraid of your Jesus
I'm afraid of what ya do in the name of your god"
- Holly Near

On Wed, 04 May 2005 21:34:22 GMT, (Gal
Called Jani) wrote:

>*Chuckle* I guess I don't qualify as a food snob, then -- I usually
>just say "that doesn't sound good to me". Then again, I've had to listen
>to family members call my favorite devilled ham "cat food" for many
>years, so maybe I'm more sensitive... ;-)

Heh. I'm the same way. There are so many strange things I like (peanut
butter and mayo sandwiches with potato chips, for instance) that I can't
really judge what anyone else eats as worthy of contempt.

--
Siobhan Perricone
"I ain't afraid of your Yahweh
I ain't afraid of your Allah
I ain't afraid of your Jesus
I'm afraid of what ya do in the name of your god"
- Holly Near

"D.A.Martinich" > wrote:

>In my opinion, food snobs are trying to be trendy, ostentatious,
>and are highly suceptible to suggestion by food and wine journalist.


Why exactly are we defining them? Is it so we can scorn them and feel
better about ourselves?

Best regards,
Bob

"zxcvbob" > wrote in message
...
> "D.A.Martinich" > wrote:
>
>>In my opinion, food snobs are trying to be trendy, ostentatious, and are
>>highly suceptible to suggestion by food and wine journalist.
>
>
> Why exactly are we defining them? Is it so we can scorn them and feel
> better about ourselves?

Heh, that's funny. Anyway, my opinion is everyone is a snob about
something. If I'm a food snob because I think that those grape jelly
and chili sauce meatballs are disgusting, then so be it. While I'm at
it, the thought of eating bugs makes me ill, too. That would make
me a vegetarian in a flash. Yup, I'm a food snob.

nancy (likes brussels sprouts)

"Siobhan Perricone" > wrote in message
...
> On Wed, 04 May 2005 07:51:16 -0500, Melba's Jammin'
> > wrote:
>
>>In article >, Siobhan
>>Perricone > wrote:
>>(snip)
>>> I think a food snob is anyone who looks down on someone for eating
>>> something they deem unpalatable. The key, for me, is that they
>>> deride the
>>> other person, or hold them in contempt.
>>
>>Hey, I represent that remark!! You, you, you BEET LOVER, you!!
>>(What about we who don't really give a rip but sure have fun making
>>sport?)
>
> *Laugh* I admit it *hangs her head in shame* I love beets.
>
> I made refridgerator pickles this weekend, and I've been happily
> noshing on
> them all week... I can't wait for summer and the great cucumbers at
> the
> farmer's market to make fridge pickles with.
>
Don't feel bad! Beets are great! I love this recipe for pickled
beets.

-= Exported from BigOven =-

Spiced Beets

Recipe By:
Serving Size: 7
Cuisine:
Main Ingredient:


-= Ingredients =-
2 pounds Beets
1 cup Apple cider vinegar
1 cup Beet juice
3 tablespoon Sugar
3 Whole cloves
5 Black peppercorns
1 Bay leaf ; fresh
1 teaspoon Salt

-= Instructions =-
Cook the beets whole till the skin slips off. Remove skin and slice
about 1/2 inch thick then cut the slices in half.

1 Place the beets into a large sealable plastic tub and set aside.

2 In a medium saucepan, combine vinegar and beet juice and bring to
a boil. Add sugar, cloves, peppercorns, bay leaf, and salt , and
return to a boil. Remove from heat, and pour mixture over the beets.
mixture should cover the beets, cover and chill.

Serve the beets very cold.

by H Peagram



** Easy recipe software. Try it free at: http://www.bigoven.com **


** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

Siobhan Perricone wrote:
>
> *Laugh* I admit it *hangs her head in shame* I love beets.

So do we - even my 15 month old. We eat them (fresh, and even the
greens) at least once a week.

-L.

One time on Usenet, Siobhan Perricone > said:
> On Wed, 04 May 2005 21:34:22 GMT, (Gal
> Called Jani) wrote:
>
> >*Chuckle* I guess I don't qualify as a food snob, then -- I usually
> >just say "that doesn't sound good to me". Then again, I've had to listen
> >to family members call my favorite devilled ham "cat food" for many
> >years, so maybe I'm more sensitive... ;-)
>
> Heh. I'm the same way. There are so many strange things I like (peanut
> butter and mayo sandwiches with potato chips, for instance) that I can't
> really judge what anyone else eats as worthy of contempt.

I *love* peanut butter and mayo sandwiches! That's another one that
my sister picks on me for liking, glad to know I'm not alone... :-)

--
Jani in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG

On Thu, 05 May 2005 11:09:20 GMT, Siobhan Perricone
> wrote:

>Heh. I'm the same way. There are so many strange things I like (peanut
>butter and mayo sandwiches with potato chips, for instance) that I can't
>really judge what anyone else eats as worthy of contempt.

The DH loves peanut butter and butter (*real* butter, mind you) on
white bread. It's comfort food for him <shrug>

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Nancy Young wrote:
> Heh, that's funny. Anyway, my opinion is everyone is a snob about
> something. If I'm a food snob because I think that those grape jelly
> and chili sauce meatballs are disgusting, then so be it. While I'm
at
> it, the thought of eating bugs makes me ill, too. That would make
> me a vegetarian in a flash. Yup, I'm a food snob.
>
> nancy (likes brussels sprouts)

Nah. You're only a food snob if you berate someone else for liking
them. Personally, I don't care what someone else eats. As long as
they afford me the same courtesy.

Just don't wear fur around me. <eg>

-L.

Terry Pulliam Burd wrote:


> The DH loves peanut butter and butter (*real* butter, mind you) on
> white bread. It's comfort food for him <shrug>

Small world! My hubster does the same thing but on toast. I tried it
once, just to see what the attraction was?...and it was too salty for
me.. And why add more fat to an already glorious peanut buttered piece
of toast? Is he from PA, by chance? I wonder if it is a regional thing??
Goomba

On Thu, 05 May 2005 08:23:03 -0500, zxcvbob > wrote:

>"D.A.Martinich" > wrote:
>
>>In my opinion, food snobs are trying to be trendy, ostentatious,
>>and are highly suceptible to suggestion by food and wine journalist.
>
>
>Why exactly are we defining them? Is it so we can scorn them and feel
>better about ourselves?

It came up in another thread and so I picked it up and ran with it. Feeling
threatened?

--
Siobhan Perricone
"I ain't afraid of your Yahweh
I ain't afraid of your Allah
I ain't afraid of your Jesus
I'm afraid of what ya do in the name of your god"
- Holly Near

Goomba38 > wrote:

> Terry Pulliam Burd wrote:
>
>
> > The DH loves peanut butter and butter (*real* butter, mind you) on
> > white bread. It's comfort food for him <shrug>
>
> Small world! My hubster does the same thing but on toast. I tried it
> once, just to see what the attraction was?...and it was too salty for
> me.. And why add more fat to an already glorious peanut buttered piece
> of toast? Is he from PA, by chance? I wonder if it is a regional thing??

I picked it up in Philly. I love it. Even better with a drizzle of
honey.

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

Serene wrote:
> Goomba38 > wrote:
>
>> Terry Pulliam Burd wrote:
>>
>>
>>> The DH loves peanut butter and butter (*real* butter, mind you) on
>>> white bread. It's comfort food for him <shrug>
>>
>> Small world! My hubster does the same thing but on toast. I tried it
>> once, just to see what the attraction was?...and it was too salty for
>> me.. And why add more fat to an already glorious peanut buttered
>> piece of toast? Is he from PA, by chance? I wonder if it is a
>> regional thing??
>
> I picked it up in Philly. I love it. Even better with a drizzle of
> honey.
>
> serene

I grew up in Wisconsin and I loved toast with butter, peanut butter and
honey. The more butter the better! If I didn't have honey, I'd do just the
butter, peanut butter on toast. I don't think it's regional.

kili

"Vilco" > wrote in message
...
> Maybe this doesn't mean nothing, but...
> There's a big difference between this cooking NG and the main italian
> cooking NG: here you can post recipes who list commercial products in

Which newsgroup is the "main italian" newsgroup?

Thanks for the info.

rox

On Fri, 06 May 2005 05:28:50 -0400, Goomba38 >
wrote:

>Terry Pulliam Burd wrote:
>
>
>> The DH loves peanut butter and butter (*real* butter, mind you) on
>> white bread. It's comfort food for him <shrug>
>
>Small world! My hubster does the same thing but on toast. I tried it
>once, just to see what the attraction was?...and it was too salty for
>me.. And why add more fat to an already glorious peanut buttered piece
>of toast? Is he from PA, by chance? I wonder if it is a regional thing??

I quoted your post to the DH and he nodded energetically and said,
"Oh, yeah! That's a great snack!" He's from Baltimore, so perhaps it
*is* a regional thing.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Terry Pulliam Burd wrote on 06 May 2005 in rec.food.cooking

> I quoted your post to the DH and he nodded energetically and said,
> "Oh, yeah! That's a great snack!" He's from Baltimore, so perhaps it
> *is* a regional thing.
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA
>
>
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> -- Duncan Hines
>
> To reply, replace "spaminator" with "cox"
>
>

Crunchy Peanut Butter on well buttered rye toast...a morning
favorite...Born and Raised in Manitoba Canada. Until I found I liked
Cheese Whiz on toasted rye bread more.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

On Fri 06 May 2005 08:14:53p, rmg wrote in rec.food.cooking:

>
> "Vilco" > wrote in message
> ...
>> Maybe this doesn't mean nothing, but...
>> There's a big difference between this cooking NG and the main italian
>> cooking NG: here you can post recipes who list commercial products in
>
> Which newsgroup is the "main italian" newsgroup?
>
> Thanks for the info.
>
> rox

The one on the Vatican server.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" > wrote in message
...
> On Fri 06 May 2005 08:14:53p, rmg wrote in rec.food.cooking:
>
> >
> > "Vilco" > wrote in message
> > ...
> >> Maybe this doesn't mean nothing, but...
> >> There's a big difference between this cooking NG and the main italian
> >> cooking NG: here you can post recipes who list commercial products in
> >
> > Which newsgroup is the "main italian" newsgroup?
> >
> > Thanks for the info.
> >
> > rox
>
> The one on the Vatican server.

quiddit.

I did find one called it.hobby.cucina. I suppose I could use it to brush up
on my non-existent Italian.