Hello. I found this group a long time ago and saved it, as it appears
to have some great food conversations. Although, rarely could I find a
food conversation I wouldn't enjoy

Before diving in and creating havoc, I thought it best to inquire about
the ng rules/FAQ's. I'm not sure how formal this group is, or how open
the group is to new members. Advice?

Missy in Indiana

> wrote

> Hello. I found this group a long time ago and saved it, as it appears
> to have some great food conversations. Although, rarely could I find a
> food conversation I wouldn't enjoy
>
> Before diving in and creating havoc, I thought it best to inquire about
> the ng rules/FAQ's. I'm not sure how formal this group is, or how open
> the group is to new members. Advice?

Hi Missy, welcome to the group. Below is the pointer to the FAQ
which I lifted from Victor Sack. And stick around.

This is a weekly pointer to the rec.food.cooking FAQ and conversion
file. If you do not want to see it every week, you should put the
title, which will not change, into your killfile.

The rec.food.cooking FAQ and conversion file is posted monthly to
rec.food.cooking, rec.food.recipes, rec.answers and news.answers. It is
also available as an easy-to-navigate frames version at


<http://vsack.homepage.t-online.de/rfc_faq.html>.


There is both a link to a no-frames version and a built-in no-frames
content for older or text-only browsers.


The rec.food.cooking FAQ and conversion file has two parts. The first
part covers conversion and equivalence. Tables are given for conversion
of oven temperatures, food names, weights and measures. Some useful
substitutions for unavailable ingredients are suggested.


The second part is more descriptive. It outlines some of the commonly
discussed topics of rec.food.cooking and explains a number of food
terms. It also lists other food-related newsgroups and mailing lists,
as well as food-related FAQs, recipe archives and other food/cooking
sites.

Hi, mhrust--Welcome to the group. We cover all sorts of things, mostly
about cooking. We also get into OT (off topic) subjects, which we
label "OT" in the header. Lots of friendly repartee, (and some not so
friendly, but ignore that.) We like to ask and answer questions about
cooking, and related subjects, so come along and enjoy.
Regards,
Nancree

On 11 Dec 2005 16:26:11 -0800, " >
wrote:

> Hello. I found this group a long time ago and saved it, as it appears
> to have some great food conversations. Although, rarely could I find a
> food conversation I wouldn't enjoy
>
> Before diving in and creating havoc, I thought it best to inquire about
> the ng rules/FAQ's. I'm not sure how formal this group is, or how open
> the group is to new members. Advice?
>
> Missy in Indiana

Hi Missy! Welcome to the group! Victor Sack posts directions to the
FAQ once a week, and the FAQ itself once a month. You can find it in
Google easily enough. Are you familiar with google?
http://groups.google.com/group/rec.food.cooking

And we like a little friendly havoc! Come on in, the water's ...
simmering.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

On 11 Dec 2005 16:26:11 -0800, " >
rummaged among random neurons and opined:

>Hello. I found this group a long time ago and saved it, as it appears
>to have some great food conversations. Although, rarely could I find a
>food conversation I wouldn't enjoy
>
>Before diving in and creating havoc, I thought it best to inquire about
>the ng rules/FAQ's. I'm not sure how formal this group is, or how open
>the group is to new members. Advice?

Welcome, Missy - you've had some good advice from Nancy and Nancree.
If you basically thing of this ng as a really big kaffee klatch, you
won't be far off the mark. We discuss food, recipes, food preparation,
food related equipment and anything else you care to think of that
would occur to a foodie. That said, you'll see a lot of OT (off topic)
threads about everything under the sun. As long as you clearly mark
your post "OT," you should be okay, as those folks who don't want to
read anything OT can skip by the thread.

Have fun!

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"

" wrote:
>
> Before diving in and creating havoc, I thought it best to inquire
> about the ng rules/FAQ's. I'm not sure how formal this group is,
> or how open the group is to new members. Advice?

I just checked the RFC membership list, and you aren't
a registered user. Non-members can view the traffic
on RFC, but you shouldn't post anything. I can understand
why you don't want to register -- some people are
uncomfortable giving out their Safeway membership card
number -- but them's the rules! You could always get
an extra membership card and use that one for registering,
but that's not really nice. Hope this helps :-)

Mark Thorson wrote:
> " wrote:
>>
>> Before diving in and creating havoc, I thought it best to inquire
>> about the ng rules/FAQ's. I'm not sure how formal this group is,
>> or how open the group is to new members. Advice?
>
> I just checked the RFC membership list, and you aren't
> a registered user. Non-members can view the traffic
> on RFC, but you shouldn't post anything. I can understand
> why you don't want to register -- some people are
> uncomfortable giving out their Safeway membership card

Oh hush, Mark

Jill

Hi, again, Missy,
Here is the address for RFC:

http://groups.google.com/group/rec.food.cooking

I think you can get to RFC just by posting to this group, as you
already have with your first question. I've been on RFC for years,
and don't know anything about members or non-members, and I never heard
of a RFC membership list--but as far as I know, you can just join right
in. I think there's no need for registration. So post anything you
like. We look forward to hearing from you. (Newsgroups are accessed
in different ways, depending on what your system offers. Perhaps Mark
Thorson's access group requires some sort of registration. Mine
doesn't. I use Google Groups Beta )
Good luck.
Nancree

In article .com>,
" > wrote:

> Hello. I found this group a long time ago and saved it, as it appears
> to have some great food conversations. Although, rarely could I find a
> food conversation I wouldn't enjoy
>
> Before diving in and creating havoc, I thought it best to inquire about
> the ng rules/FAQ's. I'm not sure how formal this group is, or how open
> the group is to new members. Advice?
>
> Missy in Indiana

Gladly, Missy. And a hearty welcome to you, too.
The Registration Fee is $250, payable to me.
Just because there are so many off-topic posts here doesn't mean it's a
good thing to do.
The Initiation Fee is $750, payable to me.
Victor Sack regularly posts a pointer to the extensive FAQ file although
someone else can probably point you there.
Most people don't bother to read the FAQ file until they're told.
Monthly dues are $7.50, payable to me.
Pirohy are triangular and don't you forget it.
Sheldon is a potty mouth and trying to change his ways is not
recommended because it would simply be an exercise in futility for you.
Beets are the work of the Devil.
There is no such thing as Alfredo Sauce.
The Cabal (TINC) enforces the rules heretofore stated. (Didja like
that, Squeaks?)
The annual sacrifice of the virgins is scheduled for April. Born-again
Virgins are welcome to participate.
Damsel is the Head Trollop.
I yam what I yam.
If you don't have a thick skin and can't develop one, leave now and save
yourself grief.
For a price, anyone is welcome. Payable to me.
Civilized disagreement is welcome. There's no need to demonstrate your
ignorance with nasty name-calling.
OT at the beginning of a subject line means it's off topic (and should
probably be posted somewhere else).
Once you've posted here, expect a ton of spam in your mailbox;
rec.food.cooking is a popular group.
Margaret Suran is a nice woman but she drinks a lot.
Terry Pulliam Burd has a rapier wit.
The Bobs are good guys, all of them.
Jim Lattie likes my brownies.
If you can killfile with AOL, learn how and save yourself annoyance at
the idiots.
Most of us are full of bullshit. Some are more eager to show it than
others.
Don't mistake this group for "family." We're not your family.
I've got a great and easy recipe for Peanut Brittle.
Don't post anything political. There are other groups for that.
My kids are smarter than yours.
I think that covers most of it.
Welcome to the fray, Missy. You may email me privately through my
website for my address for the fees and dues.

-Barb Schaller
Mother Superior
--
http://www.jamlady.eboard.com, updated 12-11-05 - Good Food, Good Friends

nancree wrote:
> Hi, again, Missy,
> Here is the address for RFC:
>
> http://groups.google.com/group/rec.food.cooking
>
> I think you can get to RFC just by posting to this group, as you
> already have with your first question. I've been on RFC for years,
> and don't know anything about members or non-member
> Nancree

That's because there is no such thing, Nancree.

TINC
Jill

In article >,
Mark Thorson > wrote:

> " wrote:
> >
> > Before diving in and creating havoc, I thought it best to inquire
> > about the ng rules/FAQ's. I'm not sure how formal this group is,
> > or how open the group is to new members. Advice?
>
> I just checked the RFC membership list, and you aren't
> a registered user. Non-members can view the traffic
> on RFC, but you shouldn't post anything. I can understand
> why you don't want to register -- some people are
> uncomfortable giving out their Safeway membership card
> number -- but them's the rules! You could always get
> an extra membership card and use that one for registering,
> but that's not really nice. Hope this helps :-)

Thorson, did your mother slap you when you were a kid? She should have.
LOL! Poor Missy's going to believe you -- it appears that Nancree does
and offers counsel. Shame on you. :-)
--
http://www.jamlady.eboard.com, updated 12-11-05 - Good Food, Good Friends

Melba's Jammin' wrote:

> Pirohy are triangular and don't you forget it.
> -Barb Schaller
> Mother Superior

really?
cuz i just had some that were semi-circular.
weird that.

--
..:Heather:.
www.velvet-c.com

On 2005-12-12, Melba's Jammin' > wrote:

> Gladly, Missy. And a hearty welcome to you, too.
> The Registration Fee is $250, payable to me.
> Just because there are so many off-topic posts here doesn't mean it's a
> good thing to do.
> The Initiation Fee is $750, payable to me.

....'course, fer a sixpack and a Hostess Berry Pie, I'll run
interference point out the scammers.

nb

On Sun, 11 Dec 2005 21:58:52 -0600, notbob >
replied:
> On 2005-12-12, Melba's Jammin' > wrote:
> > Gladly, Missy. And a hearty welcome to you, too.
> > The Registration Fee is $250, payable to me.
> > Just because there are so many off-topic posts here doesn't
> > mean it's a good thing to do. The Initiation Fee is $750,
> > payable to me.
> >
> ...'course, fer a sixpack and a Hostess Berry Pie, I'll run
> interference point out the scammers.

The CABAL will serve your heads on silver platters for poaching
the company pond like this!

Amateurs.

The Ranger

Jill said:
"That's because there is no such thing, Nancree


My point, exactly , Jill.

In article >,
notbob > wrote:

> On 2005-12-12, Melba's Jammin' > wrote:
>
> > Gladly, Missy. And a hearty welcome to you, too.
> > The Registration Fee is $250, payable to me.
> > Just because there are so many off-topic posts here doesn't mean it's a
> > good thing to do.
> > The Initiation Fee is $750, payable to me.
>
> ...'course, fer a sixpack and a Hostess Berry Pie, I'll run
> interference point out the scammers.
>
> nb

Butt out, Bub, and getcher own show! "-)
--
http://www.jamlady.eboard.com, updated 12-11-05 - Good Food, Good Friends

The Ranger > wrote in
:
>
> The CABAL will serve your heads on silver platters for poaching
> the company pond like this!
>
> Amateurs.
>
> The Ranger
>

TINC

Rhonda Anderson
Cranebrook, NSW, Australia

Heather wrote:

>> Pirohy are triangular and don't you forget it.
>> -Barb Schaller
>> Mother Superior
>
> really?
> cuz i just had some that were semi-circular.
> weird that.

I have some semi-circular THINGS in my freezer. If not for that shape,
they'd qualify as potato-filled pirohy.

When I get home from work, I think I'll deep-fry them and have them with an
avocado-honey-lemon-mustard dipping sauce. And I'll eat them with
chopsticks.

Bob

"nancree" > ha scritto nel messaggio
ups.com...
> Hi, mhrust--Welcome to the group. We cover all sorts of things, mostly
> about cooking. We also get into OT (off topic) subjects, which we
> label "OT" in the header. Lots of friendly repartee, (and some not so
> friendly, but ignore that.) We like to ask and answer questions about
> cooking, and related subjects, so come along and enjoy.
> Regards,
> Nancree

I agree! Welcome!
pandora
>

wrote:

> Hello. I found this group a long time ago and saved it, as it appears
>
> to have some great food conversations. Although, rarely could I find
> a
> food conversation I wouldn't enjoy
>
> Before diving in and creating havoc, I thought it best to inquire
> about
> the ng rules/FAQ's. I'm not sure how formal this group is, or how
> open
> the group is to new members. Advice?
>
> Missy in Indiana

Gratis Dictum:

And welcome to RFC*.
---
JL

*p.s. one cant help but comment on your exceptional probity and sense
of formal etiquette & punctilio, refreshing actually.

On the one hand you say you found us 'long ago' but on the other hand
your delicacy suggest a lack of experience with the unmoderated news
group phenom??

HAs anyone mentioned Putzi Katz to you yet? he is a notoriously,
infamously known, here, for his low brown, holier than thou,
pornographic postings? Usually very direct and pointed at individual
posters who happen to get his attention. After a while, once you
understand what a 'burtchen schvitzer' he is you learn to ignore him, he
has his like in every group and usually in such a big group as RFC there
are more of them.

Find a knitch and settle in, pull up a foot stool and tell us what you
like to eat, do you have a guilty secret like me, sometimes i like
making the food more than i like eating it. I routinely make way more
food than i need to. Just for the fun of cooking.

Again, welcome to RFC.
---
Joseph Littleshoes

wrote:
> Hello. I found this group a long time ago and saved it, as it appears
> to have some great food conversations. Although, rarely could I find a
> food conversation I wouldn't enjoy
>
> Before diving in and creating havoc, I thought it best to inquire about
> the ng rules/FAQ's. I'm not sure how formal this group is, or how open
> the group is to new members. Advice?
>
> Missy in Indiana

Welcome Missy in IN. Didn't you used to post to a.i.parenting?
This group is *way* more laid back than the infertility groups. Hang
around, check us out and post!
-L.
(in Portland, Oregon)

Hey, Jill,

"Res Ipsa Loquitor"

Nancree

In article >,
Joseph LIttleshoes > wrote:
(snippage)
> Find a knitch

Never mind the knitch; get a bagel instead.

> and settle in, pull up a foot stool and tell us what you
> like to eat, do you have a guilty secret like me, sometimes i like
> making the food more than i like eating it. I routinely make way more
> food than i need to. Just for the fun of cooking.

So much for secret.
--
http://www.jamlady.eboard.com, updated 12-11-05 - Good Food, Good Friends

> On the one hand you say you found us 'long ago' but on the other hand
> your delicacy suggest a lack of experience with the unmoderated news
> group phenom??

Well, my memory is pretty pitiful, but I'm guessing maybe more than a
year ago I ran across this group. I somehow saved or kept it in a
favorites area. I kept saying, "When I have more time I'll come back
to it". As everyone knows, we don't get more tiime - we just adjust it
differently So, although I may not be here often, I plan on popping
in regardless of consistency. Also, I used to be very involved in
three related unmoderated news groups for roughly 8 years.
Surprisingly, my experience there is what prompted me to step my foot
lightly in these waters before barreling through and getting my leg
bitten off by an anaconda! LOL! Upon looking into the newsgroups, I
found AOL no longer has my comfort zone set up...it's now a google
thing, which obviously everyone here already knows. But, for me, it's
a little odd at first.

>After a while, once you understand what a 'burtchen schvitzer' he is you learn to ignore >him,

I will need to learn how to killfile...everyone talks about it, but
I've no experience with it.

I must say that this group seems lively and offers more than a few
chuckles Seems to me you all have a really neat thing going here.
I'll admit my food knowledge is not up to most of your standards, but
my waist doesn't seem to notice Quite frankly, my Great Grandma and
Nanny (Gma) were my teachers and I try to do them proud. They were
absolutely amazing cooks! I miss them - especially at this time of
year - and find cooking and baking to be very comforting and probably
my single most favorite hobby. My children (they are 4 1/2yo's) looove
cooking. They each are allowed to choose one TV show a day to enjoy.
You can bet that a food show always is chosen by one over all the
kid-friendly shows out there. Barefoot Contessa is our favorite, but
we love them all.

It would be too hard to name a favorite food, but I'm enjoying a few
recent recipes listed here. Actually, I hadn't made split pea soup
since last year until seeing a post the other day. I pulled stools up
to the counter and the girls helped me make a yummy split pea soup and
homemade sundried tomato bread (oh, that's not quite right - it was
from a bread machine - we just added herbs and sundried tomatoes).
It's great with young ones around. I think a lot of children wouldn't
have tried it...but when you make it yourself, it's extra enticing.

Anyway, thanks to everyone for the very warm welcome. I'll pull up a
seat and join you more often. Seems very cozy in here
Missy in Indiana

OMGoodness! As soon as I saw the sig line I thought, "No, it couldn't
be...". Small news group universe, huh?! Thanks for the
insight...this group seems right up my ally. Unfortunately, I may gain
more than I can offer here. My family and friends think I'm nearly a
gourmet chef...they're easy to fool. I really only know enough to be
dangerous I'll do my best to keep up - thanks for popping in the
thread to say, "hi". It's nice to see you and I hope you are well.

Missy in Indiana

"Melba's Jammin'" > wrote in message
...
> In article .com>,
> " > wrote:
>
>> Hello. I found this group a long time ago and saved it, as it appears
>> to have some great food conversations. Although, rarely could I find a
>> food conversation I wouldn't enjoy
>>
>> Before diving in and creating havoc, I thought it best to inquire about
>> the ng rules/FAQ's. I'm not sure how formal this group is, or how open
>> the group is to new members. Advice?
>>
>> Missy in Indiana
>
> Gladly, Missy. And a hearty welcome to you, too.
> The Registration Fee is $250, payable to me.
> Just because there are so many off-topic posts here doesn't mean it's a
> good thing to do.
> The Initiation Fee is $750, payable to me.
> Victor Sack regularly posts a pointer to the extensive FAQ file although
> someone else can probably point you there.
> Most people don't bother to read the FAQ file until they're told.
> Monthly dues are $7.50, payable to me.
> Pirohy are triangular and don't you forget it.
> Sheldon is a potty mouth and trying to change his ways is not
> recommended because it would simply be an exercise in futility for you.
> Beets are the work of the Devil.
> There is no such thing as Alfredo Sauce.
> The Cabal (TINC) enforces the rules heretofore stated. (Didja like
> that, Squeaks?)
> The annual sacrifice of the virgins is scheduled for April. Born-again
> Virgins are welcome to participate.
> Damsel is the Head Trollop.
> I yam what I yam.
> If you don't have a thick skin and can't develop one, leave now and save
> yourself grief.
> For a price, anyone is welcome. Payable to me.
> Civilized disagreement is welcome. There's no need to demonstrate your
> ignorance with nasty name-calling.
> OT at the beginning of a subject line means it's off topic (and should
> probably be posted somewhere else).
> Once you've posted here, expect a ton of spam in your mailbox;
> rec.food.cooking is a popular group.
> Margaret Suran is a nice woman but she drinks a lot.
> Terry Pulliam Burd has a rapier wit.
> The Bobs are good guys, all of them.
> Jim Lattie likes my brownies.
> If you can killfile with AOL, learn how and save yourself annoyance at
> the idiots.
> Most of us are full of bullshit. Some are more eager to show it than
> others.
> Don't mistake this group for "family." We're not your family.
> I've got a great and easy recipe for Peanut Brittle.

Maybe, maybe not...the verdict on this one is out till further testing in
the Village Idiot kitchen.
If my hands aren't too burnt to type, I'll post results.
nyuck nyuck

chipper


> Don't post anything political. There are other groups for that.
> My kids are smarter than yours.
> I think that covers most of it.
> Welcome to the fray, Missy. You may email me privately through my
> website for my address for the fees and dues.
>
> -Barb Schaller
> Mother Superior
> --
> http://www.jamlady.eboard.com, updated 12-11-05 - Good Food, Good Friends

-L. wrote:

> Welcome Missy in IN. Didn't you used to post to a.i.parenting?
> This group is *way* more laid back than the infertility groups. Hang
> around, check us out and post!

I think I recognize you from another group as well. Do you have dogs,
cats, snakes and a turtle?

becca
--
"I like that people say it's harder to quit smoking than to kick heroin.
This makes me feel really good because now I know I can develop a heroin
addiction and quit it. Obviously I'll be able to." -Pamie

On Mon, 12 Dec 2005 18:43:29 GMT, "Bob Myers"
> wrote:

> Oh, and since Sheldon's already been mentioned -
> is anyone gonna say a few words about Chung?)

I intentionally keep Chung *out* of my killfile. That way, when I see
his name, I can identify an entire thread to killfile.

> Oh, and while we're on the subject of Netiquette - please
> Trim Thy Posts. There's nothing worse than having to wade
> through 300 lines of previously-read cra...err, stuff...only to
> find two new lines that essentially boil down to "me, too!"

There are some people I really like, but rarely read for exactly that
reason. If I didn't like them, I'd killfile them for exactly that
reason. (hint-hint-hint) Every once in awhile, you absolutely need
the whole thing for content, but not often.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

"Melba's Jammin'" > wrote in message
...

> Gladly, Missy. And a hearty welcome to you, too.
> The Registration Fee is $250, payable to me.
> Just because there are so many off-topic posts here doesn't mean it's a
> good thing to do.
> The Initiation Fee is $750, payable to me.
> Victor Sack regularly posts a pointer to the extensive FAQ file although
> someone else can probably point you there.
> Most people don't bother to read the FAQ file until they're told.

Or bother to pay the dues, either...:-)

> Sheldon is a potty mouth and trying to change his ways is not
> recommended because it would simply be an exercise in futility for you.

Killfile early, killfile often. Life becomes SO much more
pleasant when you do...

> Beets are the work of the Devil.
> There is no such thing as Alfredo Sauce.

The jury is still out, in fact, on whether or not there is even
an Alfredo to begin with. Hey, to REALLY get the discussion
going we should come up with some sort of sauce made with
beets, cheese, and cream - which of course would then have
to be served in a martini glass...


> If you don't have a thick skin and can't develop one, leave now and save
> yourself grief.

Thick skin developer is, however, available in the gift shop.
Go for the 55-gallon drum - it's the best deal, and God only
knows you can never have too much of that stuff.


> OT at the beginning of a subject line means it's off topic (and should
> probably be posted somewhere else).

Oh, come on - if ALL the OT posts left the group, what would
there be LEFT? (But seriously, ladies and germs...DO try to
limit your OT postings to only those things which one might
reasonably expect a group such as this to actually have an
interest in. Oh, and since Sheldon's already been mentioned -
is anyone gonna say a few words about Chung?)

Oh, and while we're on the subject of Netiquette - please
Trim Thy Posts. There's nothing worse than having to wade
through 300 lines of previously-read cra...err, stuff...only to
find two new lines that essentially boil down to "me, too!"

Top-posting, on the other hand, is also considered a
faux pas, although might be accepted in some very special
cases. Otherwise, it is about as welcome as belching garlic
breath when being introduced to the Queen...


> The Bobs are good guys, all of them.

This is why we all continue to pay Microsoft royalties for
continued use of the Holy Name...


> Don't mistake this group for "family." We're not your family.

We ARE, however, dysfunctional. Surely that should count for
SOMETHING.


> Don't post anything political. There are other groups for that.

On the other hand, if you DO have a good Bush joke...


Bob M.

Melba's Jammin' wrote:

> In article >,
> Joseph LIttleshoes > wrote:
> (snippage)
> > Find a knitch
>
> Never mind the knitch; get a bagel instead.
>
> > and settle in, pull up a foot stool and tell us what you
> > like to eat, do you have a guilty secret like me, sometimes i like
> > making the food more than i like eating it. I routinely make way
> more
> > food than i need to. Just for the fun of cooking.
>
> So much for secret.

And then! "Glory of Glories" i find a medium where i can talk/write
about it without people's eyes glazing over and trying to change the
subject.

But, caveat emptor, just as i seem to be finding my 'voice' in the net,
i am losing interest in it.

I am seriously considering upgrading to a whole new system or abandoning
the net altogether as, fundamentally, a waste of time. Not that i have
a lot better going on in my life but i could have more of it if i
stopped doing this.
---
JL

> --
> http://www.jamlady.eboard.com, updated 12-11-05 - Good Food, Good
> Friends

Joseph LIttleshoes wrote:
>
> And then! "Glory of Glories" i find a medium where i can talk/write
> about it without people's eyes glazing over and trying to change the
> subject.
>
> But, caveat emptor, just as i seem to be finding my 'voice' in the net,
> i am losing interest in it.
>
> I am seriously considering upgrading to a whole new system or abandoning
> the net altogether as, fundamentally, a waste of time.

That would be our loss but I do understand the concern. How about if
you 'rewarded' yourself with net time for completing other worthwhile
activities? Or some such form of rationing? -aem

On 2005-12-12, Rhonda Anderson > wrote:

>> The CABAL will serve your heads on silver platters for poaching
>> the company pond like this!

Does the CABAL serve h'ors deurves, first?

nb

Joseph LIttleshoes wrote:

> Melba's Jammin' wrote:
>
>
>>In article >,
>> Joseph LIttleshoes > wrote:
>>(snippage)
>>
>>>Find a knitch
>>
>>Never mind the knitch; get a bagel instead.
>>
>>
>>>and settle in, pull up a foot stool and tell us what you
>>>like to eat, do you have a guilty secret like me, sometimes i like
>>>making the food more than i like eating it. I routinely make way
>>
>>more
>>
>>>food than i need to. Just for the fun of cooking.
>>
>>So much for secret.
>
>
> And then! "Glory of Glories" i find a medium where i can talk/write
> about it without people's eyes glazing over and trying to change the
> subject.

Yep. I thought this ng was really cool when I stumbled upon it.

>
> But, caveat emptor, just as i seem to be finding my 'voice' in the net,
> i am losing interest in it.

And yep. I find I'm losing interest in not only this ng but ngs in
general. There is just too much junk and nastiness to wade through
anymore. I can remember when I first started using usenet. It was a
considerably nicer environment then. Now it seems to be who can sit on
the computer the most and make the rudest or crudest comments.

>
> I am seriously considering upgrading to a whole new system or abandoning
> the net altogether as, fundamentally, a waste of time. Not that i have
> a lot better going on in my life but i could have more of it if i
> stopped doing this.

Like you, I am considering abandoning the net or at least a portion of
it - usenet. The net itself has been quite useful for us in the past
little while allowing us to track down hard to find appliance parts, get
mapping directions, and I do like my ebooks in PDA format. We found
this really neat website where I ordered a few appliance parts while
still in my pjs. The parcel was in my postal box within 2 days! I was
very impressed so I would still use it for that and I do like ebay. I
think for finding info the net is great but maybe the chat/usenet thing
is just wearing out for me. People will say things online they would
never have the nerve to say directly to someone's face. For that reason
alone, usenet is seriously becoming a waste of time if you post. If you
just lurk or google, it isn't too bad.

> ---
> JL
>
>
>>--
>>http://www.jamlady.eboard.com, updated 12-11-05 - Good Food, Good
>>Friends
>
>
>
>

On Mon, 12 Dec 2005 13:29:42 -0600, notbob >
replied:
>>> The CABAL will serve your heads on silver platters for poaching
>>> the company pond like this!
>
>Does the CABAL serve h'ors deurves, first?

Yes; beets.

The Ranger wrote:
>
> On Mon, 12 Dec 2005 13:29:42 -0600, notbob >
> replied:
> >>> The CABAL will serve your heads on silver platters for
> >>> poaching the company pond like this!
> >
> >Does the CABAL serve h'ors deurves, first?
>
> Yes; beets.

Wrapped in a creamy puree of
Brussels sprouts.

Damsel in dis Dress wrote:


> I intentionally keep Chung out of my killfile. That way, when I see
> his name, I can identify an entire thread to killfile.


There's a better way, but you need a newsreader with more robust
filtering than some have. Chung threads are almost always cross-posted
to a certain set of newsgroups. Filter those, filter the word "chung"
in the subject, almost 100% clearance.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

wrote:

> > On the one hand you say you found us 'long ago' but on the other
> hand
> > your delicacy suggest a lack of experience with the unmoderated news
>
> > group phenom??
>
> Well, my memory is pretty pitiful, but I'm guessing maybe more than a
> year ago I ran across this group. I somehow saved or kept it in a
> favorites area. I kept saying, "When I have more time I'll come back
> to it". As everyone knows, we don't get more tiime - we just adjust
> it
> differently So, although I may not be here often, I plan on
> popping
> in regardless of consistency. Also, I used to be very involved in
> three related unmoderated news groups for roughly 8 years.
> Surprisingly, my experience there is what prompted me to step my foot
> lightly in these waters before barreling through and getting my leg
> bitten off by an anaconda! LOL! Upon looking into the newsgroups, I
> found AOL no longer has my comfort zone set up...it's now a google
> thing, which obviously everyone here already knows. But, for me, it's
>
> a little odd at first.
>
> >After a while, once you understand what a 'burtchen schvitzer' he is
> you learn to ignore >him,
>
> I will need to learn how to killfile...everyone talks about it, but
> I've no experience with it.
>
> I must say that this group seems lively and offers more than a few
> chuckles Seems to me you all have a really neat thing going here.
> I'll admit my food knowledge is not up to most of your standards, but
> my waist doesn't seem to notice Quite frankly, my Great Grandma
> and
> Nanny (Gma) were my teachers and I try to do them proud. They were
> absolutely amazing cooks! I miss them - especially at this time of
> year - and find cooking and baking to be very comforting and probably
> my single most favorite hobby. My children (they are 4 1/2yo's)
> looove
> cooking. They each are allowed to choose one TV show a day to enjoy.
> You can bet that a food show always is chosen by one over all the
> kid-friendly shows out there. Barefoot Contessa is our favorite, but
> we love them all.

The Sophia Loren movie?

>
>
> It would be too hard to name a favorite food, but I'm enjoying a few
> recent recipes listed here. Actually, I hadn't made split pea soup
> since last year until seeing a post the other day. I pulled stools up
>
> to the counter and the girls helped me make a yummy split pea soup and
>
> homemade sundried tomato bread (oh, that's not quite right - it was
> from a bread machine - we just added herbs and sundried tomatoes).
> It's great with young ones around. I think a lot of children wouldn't
>
> have tried it...but when you make it yourself, it's extra enticing.

SOmetimes the cooking or preparation of the "total mass retain" concept
of cooking as an ultimate magick, an alchemy of flavours that play upon
the mind and being of man is even more interesting than taking part in
the ceremony. Fasting can be fun.

I do like a nice split pea soup, especially with ham, but i find it to
react poorly with my physiology. Pity, cause i know how tasty it can
be.

>
>
> Anyway, thanks to everyone for the very warm welcome. I'll pull up a
> seat and join you more often. Seems very cozy in here
> Missy in Indiana

---J (San Francisco) L

> I think I recognize you from another group as well. Do you have dogs,
> cats, snakes and a turtle?
>

Well, whirlygirl/becca sounds increasingly familiar to me...I've no
idea why. I have a dog/child. (Yep, I'm one of those annoying pet
parents.) The only ng's I've been part of are infertility-based. I'm
sure over the course of 9 years I've perused a handful of ng's, but
rarely would I speak up. The only other ng I recall popping into is a
cruising ng...another love. But, I wasn't active nor was I there for
more than a blink of the eye

HTH,
Missy in Indiana

wrote:

> Well, whirlygirl/becca sounds increasingly familiar to me...I've no
> idea why. I have a dog/child. (Yep, I'm one of those annoying pet
> parents.) The only ng's I've been part of are infertility-based. I'm
> sure over the course of 9 years I've perused a handful of ng's, but
> rarely would I speak up. The only other ng I recall popping into is a
> cruising ng...another love. But, I wasn't active nor was I there for
> more than a blink of the eye

It was actually L. I was replying to, I think I know her from a couple
cat groups. But, where might you know me from? <g> I've never posted in
any infertility or cruising ng's.. the only group I'm somewhat active in
is alt.fashion. I also use this handle on LJ, TWoP and a few other
message boards, though.. any of that ring a bell?

BTW I'm a newbie to this group too, I haven't posted much but I did pop
into chat a couple weeks ago and everyone there was very nice.

becca
--
"I like that people say it's harder to quit smoking than to kick heroin.
This makes me feel really good because now I know I can develop a heroin
addiction and quit it. Obviously I'll be able to." -Pamie

On 2005-12-12, Mark Thorson > wrote:

>> Yes; beets.

Excellent. I'll be there early.

nb