Sonoran Seafood Paella
linda_g...@pacbell.net
32 each Jumbo Shrimp (peeled, deviened)
8 ounces Sea Scallops
16 each Mussels (green lips, 1/2 shell)
16 each Mussels (domestic, steamed and on 1/2 shell)
1 1/2 pound diced Fish (Swordfish, catfish, tuna, or salmon) (marinated)
4 cups Cooked Rice with Saffron
1/2 cup Carrots (julienned)
1/2 cup Peas (frozen)
1/2 cup Hominy or posole (canned)
1/2 cup Celery (chopped)
1/2 cup Red Bell Peppers (julienned)
1/2 cup Poblanos (julienned)
1/2 cup Pico de Gallo
1/2 cup Blackbeans (cooked in water)
1/2 cup Spanish Green Olives (sliced)
1/2 cup Artichokes (canned)
1/2 cup Red Onions (sliced)
1 1/2 quarts Basic Shrimp Stock
Marinate shrimp, scallops and fish in olive oil, lime juice, cilantro,
chopped canned jalapenos, minced garlic, salt and pepper overnight. Heat
olive oil in a large saute pan until very hot. Sear all the fish except the
mussels. Add all the vegetables, remember to stir constantly. Add the
shrimp stock and bring to a boil. Add the mussels to reheat them. Add the
rice, cook long enough to make the rice hot, but do not over cook. Cover
and simmer until
fish, scallops and shrimp are done. Remove shrimp and mussels. Divide
everything evenly in desired bowls. Place 4 shrimp, 2 green lip mussels, 2
domestic mussels on each bowl and serve.
Serves 8
Mexican Curious
linda_g...@pacbell.net wrote in message
<36b0fb36...@news.supernews.com>...
Linda Gonzalez
wrote:
>:Linda: Podrias dar tu receta en Espaniol? Gracias
>:linda_g...@pacbell.net wrote in message
>:<36b0fb36...@news.supernews.com>...
Here you go, don't know if it's perfect..but I tried with a little help :)
Linda
------------------------------------
Sonoran Paella del Mariscos
32 cada Camarón Enorme (peló, [deviened])
8 Mar de las onzas Festonea
16 cada Mejillones (labios verdes, 1/ 2 cáscara)
16 cada Mejillones (doméstico, coció al vapor y en 1/ 2 cáscara)
1 1/ 2 Pez del [diced] de la libra (Swordfish, barbo, atún, o salmón)
(marinó)
4 tazas Cocinaron Arroz con Azafrán
1/ 2 Zanahorias de la taza ([julienned])
1/ 2 Guisantes de la taza (helado)
1/ 2 taza Hominy o [posole] (en conserva)
1/ 2 Apio de la taza (cortó)
1/ 2 taza pimientos verdes Rojos ([julienned])
1/ 2 taza Poblanos ([julienned])
1/ 2 taza Pico [de] Gallo
1/ 2 taza Blackbeans (cocinó en agua)
1/ 2 taza Aceitunas del Verde españolas (rebanó)
1/ 2 Alcachofas de la taza (en conserva)
1/ 2 taza Cebollas Rojas (rebanó)
1 1/ 2 cuarto de galón Camarón Básico Abastece
Marine camarón, veneras y pez en aceituna engrasa, jugo de cal, cilantro,
cortó [jalapenos] en conserva, desmenuzó ajo, sal y pimienta en la noche
anterior. Calor
aceituna engrasa en una cacerola del [saute] grande hasta que muy caliente.
Chamusque
todo el pez exceptúa el
mejillones. Agregue todo las verduras, acuerda de revolver constantemente.
Agregue el
camarón abastece y le trae a un hervor. Agregue las mejillones recalentar
ellos. Agregue el
arroz, cocinero largo bastante hacer el arroz caliente, pero no cocina
arriba. Tapa
y hace cocer a fuego lento hasta que
se hacen pez, veneras y camarón. Quite camarón y mejillones. Divida
todo uniformemente en deseó cuencos. Lugar 4 camarón, 2 mejillones del
labio verdes, 2
mejillones domésticas en cada cuenco y sirve.
>:>Sonoran Seafood Paella
>:
Victor M. Martinez
>8 Mar de las onzas Festonea
8 sea of the Festonea ounces?
I don't mean to be critical, but if I didn't have the English version
to compare, I would not understand the recipe well enough to make it.
I'll post a translation next.
--
Victor M. Martinez, Jr. | The University of Texas at Austin
mar...@che.utexas.edu | Department of Chemical Engineering
http://www.che.utexas.edu/~martiv | Austin, TX 78712
If we knew what we were doing it would not be called research, would it?
Victor M. Martinez
my sonoran friend laughed when he saw it and demanded I put a disclaimer
indicating there is no such thing in Sonora.
This dish is neither paella nor sonorense.
Paella sonorense de mariscos
32 camarones gigantes (pelados y desvenados)
8 onzas de escalopas de mar (de las peque~as, no las grandes)
16 mejillones verdes en su concha
16 mejillones domesticos en su concha y ya cocidos
1 1/2 libras de pescado en cubos (pez espada, bagre, atun o salmon, marinado)
4 tazas de arroz cocido con azafran
1/2 taza zanahorias rebanadas
1/2 taza de chicharos congelados
1/2 taza maiz pozolero
1/2 taza apio, picado
1/2 taza pimientos morrones rojos, rebanados
1/2 taza chiles poblanos, rebanados
1/2 taza pico de gallo (aka salsa mexicana)
1/2 taza frijoles negros cocidos
1/2 taza aceitunas espa~olas verdes, en rebanadas
1/2 taza alcachofas de lata
1/2 taza cebolla morada, rebanada
1 1/2 litros caldo basico de camaron
Marinar los camarones, mejillones y pescado en aceite de oliva, jugo de
limon, cilantro, chiles jalape~os en vinagre picados, ajo picado, sal y
pimienta de un dia para otro.
Calentar una sarten con aceite de oliva a fuego alto, poner todos los
mariscos menos los mejillones. Agregar las verduras, meneando constantemente.
Agregar el caldo de camaron y dejar que de un hervor. Agregar los
mejillones. Agregar el arroz, cuidando que no se pase de cocido. Cubrir con
la tapa y dejar a fuego bajo hasta que se cuezan los mariscos.
Servir en platos hondos, repartiendo los camarones y los mejillones en
cada uno.
Para 8 personas.
Karen O'Mara
>
> Disclaimer: I think this recipe has nothing to do with mexican food and
> my sonoran friend laughed when he saw it and demanded I put a disclaimer
> indicating there is no such thing in Sonora.
> This dish is neither paella nor sonorense.
Paella's association with Mexico seems obvious, since it originated in
Spain. What exactly in this recipe makes this distinctly Non-Sonoran, I
wonder? What exactly was so funny?
What exactly is paella, anyway? I was curious and found this description
at
http://www.delicious-online.com/D_backs/Mar_98/paella.html
which gives generous room for interpretation, including the original
poster's recipe:
Paella, the signature dish of Spanish cuisine, is probably the most
widely interpreted dish in the world, even in its homeland of Valencia,
where paella was introduced in the 13th century. Paella is actually the
name of a shallow, flat-bottomed pan in which the dish is traditionally
prepared. The original recipe featured chicken, rabbit, snails, beans
and eels (plentiful in the vast marshes) and was cooked outdoors over a
wood fire. Many purists insist this is the only way to achieve the true
flavors and texture. It was heartily adopted by neighbors to the north
and around Barcelona. From there its interpretation expanded, with
fishermen and restaurateurs proudly showing off local seafood.
In keeping with paella philosophy, use only a good-quality short-grain
rice such as arborio, Valencia or rose. When cooked, the plump grains
are moist and chewy inside and remain dry on the outside. Cooking
outdoors does add an exquisite nuance, but stovetop preparations are
usually more convenient. Use two burners if necessary, rotating the pan
regularly for even cooking. If possible, use a gas stovetop as opposed
to electric to avoid hot spots and burned rice. Serve paella directly
from the pan and enjoy it with good friends, good music and good wine.
Karen O'Mara
>
> Linda Gonzalez <linda_g...@pacbell.net> wrote:
> >8 Mar de las onzas Festonea
>
> 8 sea of the Festonea ounces?
>
> I don't mean to be critical, but if I didn't have the English version
> to compare, I would not understand the recipe well enough to make it.
> I'll post a translation next.
If I were Linda, I'd be very hurt that you retranslated *her* recipe and
duplicated her generous efforts like that, without even being asked to.
If you were a nice guy, you could've just said that another word for the
scallops is escalopas de mar (de las peque~as, no las grandes)... or
whatever, and let that be that.
And I apologize to Linda for assuming you'd be insulted or hurt or
anything, and Victor has me killfiled, so he's not even reading this,
but sometimes he just gets the better of me.
Karen
Linda Gonzalez
Martinez) wrote:
>:Linda Gonzalez <linda_g...@pacbell.net> wrote:
>:>8 Mar de las onzas Festonea
>:
>:8 sea of the Festonea ounces?
That's right, 8 ounces of sea scallops, or maybe I should of said molusco
bivalvo?
festonea was the wrong word to use, festonea meaning scallops, such as a
shape, like a scallopped edging.
Now, in case you don't know how to speak the spanish language, let me give
you a lesson.
Many phrases or (frases) in spanish are -according to the English language
"backwards" In other words Victor I would say "El libro de Victor"
meaning "Victor's book" see how it is backwards? In the English language
we would not say "The book of Victor", rather we would say
"Victor's book"
O.K. Now let's take a phrase from one of *your* recipes...Observe Victor...
"6 tazas de buen caldo de res o de pollo." "6 cups of good soup of beef or
of chicken" You want to explain what 6 cups of good soup of beef is? Now,
does this recipe tell one to use a good soup preferrably over a bad soup?
Or does it simply mean " 6 cups of beef or chicken soup?"
Oh and I happened to notice that your recipe for VUELVE A LA VIDA
ahem... calls for1 cup of sauce catsup..which I take to mean "catsup" as we
know it here...now just when did Mexicans start using catsup in their
cooking? I have never seen an authentic Mexican dish contain catsup. So
obviously your recipe is just some generic imitation..(Damn..I wouldn't use
catsup myself, unless I were making meat loaf or something..)
"1 cucharadita de salsa inglesa"????? 1 teaspoon of what? sauce English?
oohh! You are too funny!!!! No wonder you don't want to translate your
recipes into English...As for the white wine..that is even funnier, just
like your blender story was a while back..Most Mexicans are too poor to
afford white wine and blenders. If they get a blender chances are it came
from over here from some poor illegal alien who jumped the river just so he
can make a few bucks so he can feed his family and maybe buy something they
would never be able to have otherwise.
So this is all I have to say to you Victor, go take that silver spoon you
have in your mouth and shove it!
Oh BTW..hows your white menudo vs red menudo poll going? You haven't posted
the results yet...(tee Hee)
>:
>:I don't mean to be critical, but if I didn't have the English version
Linda Gonzalez
wrote:
>:Victor M. Martinez wrote:
>:>
>:> Linda Gonzalez <linda_g...@pacbell.net> wrote:
>:> >8 Mar de las onzas Festonea
>:>
>:> 8 sea of the Festonea ounces?
>:>
>:> I don't mean to be critical, but if I didn't have the English version
>:> to compare, I would not understand the recipe well enough to make it.
>:> I'll post a translation next.
>:
>:If I were Linda, I'd be very hurt that you retranslated *her* recipe and
>:duplicated her generous efforts like that, without even being asked to.
>:If you were a nice guy, you could've just said that another word for the
>:scallops is escalopas de mar (de las peque~as, no las grandes)... or
>:whatever, and let that be that.
>:
>:And I apologize to Linda for assuming you'd be insulted or hurt or
>:anything, and Victor has me killfiled, so he's not even reading this,
>:but sometimes he just gets the better of me.
>:
>:Karen
>:
Karen... I'm not hurt at all. Hey! he only found one thing wrong in the
entire recipe..that's not bad :)
I just figure that Victor has some kind of an egomaniac problem and he's
not happy unless *he's* the one who gets the last word. Remember Karen,
he's the *only* authentic Mexican from the entire country of Mexico
now..and He's the *only* authentic Mexican who knows anything about Mexican
cooking, and *only* his recipes are *authentic* no one else's is..also..you
must remember according to Victor everyone else is always wrong and he's
always right..
Victor is one of those privileged Mexicans, born to a well to do
family..the majority of Mexicans are poor people, people living in the
hills, people struggling to make ends meet..some of them consider
themselves lucky to go as high as third grade in school, or to school at
all.
These are the people who know how to cook *real* down home mexican food,
take it from me, I know.
As for Victor, well what can I say..the guy needs therapy or some kind
psychological counseling..but that won't happen anytime soon, because first
he has to admit he has a problem, and then he has to realize he's no better
than the next guy..
Linda
Linda Gonzalez
Martinez) wrote:
>:Disclaimer: I think this recipe has nothing to do with mexican food and
>:my sonoran friend laughed when he saw it and demanded I put a disclaimer
>:indicating there is no such thing in Sonora.
>:This dish is neither paella nor sonorense.
This is of course for *your* recipe.. I never claimed my recipe to be a
paella OR sonorense..
Sonoran Seafood Paella is just a name..like it or not..
As far as paella goes, it could be a paella.. it contains rice and
saffron.. you're a smart kid, look up paella in your webster's dictionary.
Linda Gonzalez
wrote:
[...]
:
>:And I apologize to Linda for assuming you'd be insulted or hurt or
>:anything, and Victor has me killfiled, so he's not even reading this,
>:but sometimes he just gets the better of me.
>:
>:Karen
He has you killfiled? what horrific crime did you commit in this newsgroup?
Or maybe he just couldn't take the heat? :)
Linda
Heather Allen
First of all, I've said this before and I'll probably have to say it
again..just because something Victor says that rubs you the wrong way does
not mean you should be snide and mean back to him. That just creates a
hostile atmosphere and in case you all didn't know, they talk about how
mean we all are on rec.food.cooking and alt.cooking-chat. Posters asking
mexican food related questions are not coming here to ask because they've
heard about how unfriendly we all are. I don't know about any of you, but
I think we should encourage people to come and post their questions. I
don't mind seeing the same question a hundred times, sure I might e-mail
them that they can use deja news, but maybe one of these new people will
have something really interesting and informative. Heck, we might even
learn something. Just remember Merlin's lesson "Two wrongs don't make a
right"
*mother mode off*
> Oh and I happened to notice that your recipe for VUELVE A LA VIDA
> ahem... calls for1 cup of sauce catsup..which I take to mean "catsup" as we
> know it here...now just when did Mexicans start using catsup in their
> cooking? I have never seen an authentic Mexican dish contain catsup. So
> obviously your recipe is just some generic imitation..(Damn..I wouldn't use
> catsup myself, unless I were making meat loaf or something..)
I've never understood what is so wrong with catsup. Sure people in Mexico
use ketchup/catsup. It may not always have been called that, but that's
what it is. I have a bottle of ketchup here and on the label it says
"ingredients tomato concentrate made from red ripe tomatos, distilled
vinegar, corn syrup, salt, onion powder" now, other than the corn syrup
seeming kind of strange, if I were cooking I'd probably use all of those
ingredients except the corn syrup in which I would probably use sugar
instead. Why is it that people are so critical of ketchup/catsup? What
is so wrong with it?
> just like your blender story was a while back..Most Mexicans are too poor to
> afford white wine and blenders. If they get a blender chances are it came
> from over here from some poor illegal alien who jumped the river just so he
> can make a few bucks so he can feed his family and maybe buy something they
> would never be able to have otherwise.
Well, I don't know what part of Mexico you grew up in, but Victor's
"blender story" is fairly accurate. My family who has done very well for
themselves in the US of which I am the first person to be born and raised
in the US, adore having blenders and my grandmother tells me it was the
one thing she went out and got right away when they could. I also know
many people who live in what I consider to be horrible horrible conditions
and yes, they scrimp and save and they want blenders. I have no idea why
you think that having a blender is so wrong and that it had to be from an
"illegal alien". In case you didn't know, many appliances are actually
manufactured in Mexico and sell for much less in Mexico than in the US.
Heather A.
--
Heather Allen
sha...@macwhiz.com
Please help end the devastating effects of MS
http://www.nmss.org
C.L. Gifford
Karen O'Mara wrote:
>
> Victor M. Martinez wrote:
> >
> > Linda Gonzalez <linda_g...@pacbell.net> wrote:
> > >8 Mar de las onzas Festonea
> >
> > 8 sea of the Festonea ounces?
> >
> > I don't mean to be critical, but if I didn't have the English version
> > to compare, I would not understand the recipe well enough to make it.
> > I'll post a translation next.
>
> If I were Linda, I'd be very hurt that you retranslated *her* recipe and
> duplicated her generous efforts like that, without even being asked to.
> If you were a nice guy, you could've just said that another word for the
> scallops is escalopas de mar (de las peque~as, no las grandes)... or
> whatever, and let that be that.
>
Victor M. Martinez
>That's right, 8 ounces of sea scallops, or maybe I should of said molusco
>bivalvo?
I believe there are several species of shelfish that can be classified as
"moluscos bivalvos" (that meaning moluscs with a double shell).
>Now, in case you don't know how to speak the spanish language, let me give
>you a lesson.
I don't think you can teach me what you obviously don't know. Spanish is
my first language and I'm pretty good at it.
>"6 tazas de buen caldo de res o de pollo." "6 cups of good soup of beef or
>of chicken" You want to explain what 6 cups of good soup of beef is? Now,
Caldo, for your information, is stock, not soup. And by saying "buen caldo",
they mean just that, good stock.
>ahem... calls for1 cup of sauce catsup..which I take to mean "catsup" as we
>know it here...now just when did Mexicans start using catsup in their
Salsa catsup has been around for a long time. (when was the last time you
lived in Mexico?). And FYI, the "vuelve a la vida" cocktail (common
throughout Mexico) *always* has ketchup in it.
>obviously your recipe is just some generic imitation..(Damn..I wouldn't use
>catsup myself, unless I were making meat loaf or something..)
Then again, you are *not* mexican, are you?
>"1 cucharadita de salsa inglesa"????? 1 teaspoon of what? sauce English?
Salsa inglesa is what we mexicans call worcestershire sauce.
>So this is all I have to say to you Victor, go take that silver spoon you
>have in your mouth and shove it!
I'm sorry, but I don't argue with people who obviously have no education
or class.
>Oh BTW..hows your white menudo vs red menudo poll going? You haven't posted
>the results yet...(tee Hee)
Only one of my friends has ever heard of menudo blanco.
Linda Gonzalez
Martinez) wrote:
>:Linda Gonzalez <linda_g...@pacbell.net> wrote:
>:>That's right, 8 ounces of sea scallops, or maybe I should of said molusco
>:>bivalvo?
>:
>:I believe there are several species of shelfish that can be classified as
>:"moluscos bivalvos" (that meaning moluscs with a double shell).
Yes, and you don't necessarily have to use just scallops in the recipe,
even though the english version calls for it.
>:
>:>Now, in case you don't know how to speak the spanish language, let me give
>:>you a lesson.
>:
>:I don't think you can teach me what you obviously don't know. Spanish is
>:my first language and I'm pretty good at it.
Well, Spanish is my second language and they say I'm pretty good at it. Of
course Spanish is my husband's first language and he has been speaking
spanish a lot longer than you have.
>:
>:>"6 tazas de buen caldo de res o de pollo." "6 cups of good soup of beef or
>:>of chicken" You want to explain what 6 cups of good soup of beef is? Now,
>:
>:Caldo, for your information, is stock, not soup. And by saying "buen caldo",
>:they mean just that, good stock.
It can also_mean_ soup..it can even mean _sauce_or even
sugar_cane_juice..however one wants to use it..
>:
>:>ahem... calls for1 cup of sauce catsup..which I take to mean "catsup" as we
>:>know it here...now just when did Mexicans start using catsup in their
>:
>:Salsa catsup has been around for a long time. (when was the last time you
>:lived in Mexico?). And FYI, the "vuelve a la vida" cocktail (common
>:throughout Mexico) *always* has ketchup in it.
Most of those recipes I know of don't_use_catsup..but rather tomatoes
(smashed in a molcojete(sp?) ) or sometimes red chile salsa.
>:
>:>obviously your recipe is just some generic imitation..(Damn..I wouldn't use
>:>catsup myself, unless I were making meat loaf or something..)
>:
>:Then again, you are *not* mexican, are you?
Did *I* say *I* was?
>:
>:>"1 cucharadita de salsa inglesa"????? 1 teaspoon of what? sauce English?
>:
>:Salsa inglesa is what we mexicans call worcestershire sauce.
Which is not commonly used in Mexico.
>:
>:>So this is all I have to say to you Victor, go take that silver spoon you
>:>have in your mouth and shove it!
>:
>:I'm sorry, but I don't argue with people who obviously have no education
>:or class.
I won't go into specifics about my education as it's none of your business,
but I will say I am far more educated than you are. Having not one, but two
degrees..
As far as class is concerned, I personally don't believe you even start to
know what class is!
>:
>:>Oh BTW..hows your white menudo vs red menudo poll going? You haven't posted
>:>the results yet...(tee Hee)
>:
>:Only one of my friends has ever heard of menudo blanco.
Oh? Well with your attitude it would seem logical that you only
have_*one*_friend.
<flush>
Linda Gonzalez
wrote:
>:*snip* *snip*
>:
>:First of all, I've said this before and I'll probably have to say it
>:again..just because something Victor says that rubs you the wrong way does
>:not mean you should be snide and mean back to him.
I have never been mean to Victor before.. I just got tired of his arrogance
and gave it back to him.
>:That just creates a
>:hostile atmosphere and in case you all didn't know, they talk about how
>:mean we all are on rec.food.cooking and alt.cooking-chat. Posters asking
Actually I think if anyone created a hostile atmosphere here, it was
Victor himself. Not too many people were able to post a recipe here without
him jumping all over it and chopping them down just because it didn't fit
*his* definition of mexican cooking.. I happen to know of some people who
lurk and are afraid to post out of fear of Victor. I certainly hope they
come out now. The way Victor treats others isn't _very_fair.
>:mexican food related questions are not coming here to ask because they've
>:heard about how unfriendly we all are. I don't know about any of you, but
>:I think we should encourage people to come and post their questions. I
>:don't mind seeing the same question a hundred times, sure I might e-mail
>:them that they can use deja news, but maybe one of these new people will
>:have something really interesting and informative. Heck, we might even
>:learn something. Just remember Merlin's lesson "Two wrongs don't make a
>:right"
>:
>:*mother mode off*
>:
>:> Oh and I happened to notice that your recipe for VUELVE A LA VIDA
>:> ahem... calls for1 cup of sauce catsup..which I take to mean "catsup" as we
>:> know it here...now just when did Mexicans start using catsup in their
>:> cooking? I have never seen an authentic Mexican dish contain catsup. So
>:> obviously your recipe is just some generic imitation..(Damn..I wouldn't use
>:> catsup myself, unless I were making meat loaf or something..)
>:
>:I've never understood what is so wrong with catsup. Sure people in Mexico
>:use ketchup/catsup. It may not always have been called that, but that's
>:what it is. I have a bottle of ketchup here and on the label it says
>:"ingredients tomato concentrate made from red ripe tomatos, distilled
>:vinegar, corn syrup, salt, onion powder" now, other than the corn syrup
>:seeming kind of strange, if I were cooking I'd probably use all of those
>:ingredients except the corn syrup in which I would probably use sugar
>:instead. Why is it that people are so critical of ketchup/catsup? What
>:is so wrong with it?
I never said anything was wrong with it..It,to my own knowledge is not used
in that particular recipe. Also while catsup is a common staple here in the
US it is not a common staple in Mexico, many people prefer to puree their
tomatoes with a molcajete instead.
>:
>:> just like your blender story was a while back..Most Mexicans are too poor to
>:> afford white wine and blenders. If they get a blender chances are it came
>:> from over here from some poor illegal alien who jumped the river just so he
>:> can make a few bucks so he can feed his family and maybe buy something they
>:> would never be able to have otherwise.
>:
>:Well, I don't know what part of Mexico you grew up in, but Victor's
>:"blender story" is fairly accurate. My family who has done very well for
>:themselves in the US of which I am the first person to be born and raised
>:in the US, adore having blenders and my grandmother tells me it was the
>:one thing she went out and got right away when they could. I also know
>:many people who live in what I consider to be horrible horrible conditions
>:and yes, they scrimp and save and they want blenders. I have no idea why
>:you think that having a blender is so wrong and that it had to be from an
>:"illegal alien". In case you didn't know, many appliances are actually
>:manufactured in Mexico and sell for much less in Mexico than in the US.
That is not quite true, prices on electronics are quite high in Mexico and
most of them are taken to Mexico from here. I have been to my husband's
home town of Rosa Morada and El Tigre, and the majority of people there
still use the molcojetes and not the blenders. Many parts of Mexico,
especially in some of the mountainous areas do not even have electricity,
so how could they even use blenders? True, times are changing and
conditions are *slowly* improving, but still, not everyone has everything.
Well I have Victor killfiled, if he ever learns to develop manners while
he's getting his education here I many unkill him, but I doubt that will
ever happen.
Linda
Karen O'Mara
>
> He has you killfiled? what horrific crime did you commit in this newsgroup?
> Or maybe he just couldn't take the heat? :)
I snipped his pompous CV and yawned.
Karen
Karen O'Mara
>
> First of all, I've said this before and I'll probably have to say it
> again..just because something Victor says that rubs you the wrong way does
> hostile atmosphere and in case you all didn't know, they talk about how
> mean we all are on rec.food.cooking and alt.cooking-chat. Posters asking
> heard about how unfriendly we all are.
Every newsgroup has challenges, hostile moments, rough spots. It's very
difficult to just take it, and not give it back, if it's personally
directed. rec.food.cooking has more than normal right now, and normally
it's pretty bad there. I've seen afm-c suggested on rfc, and the
warnings that follow.
I think this is a friendly group, for the most part, and I'll try to do
my part to encourage it to be more friendly.
A kinder, gentler Karen who sends welcome wishes to lurkers everywhere!
Karen O'Mara
>
> I'm sorry, but I don't argue with people who obviously have no education
> or class.
Do you realize that judging, speculating and insinuating other's [lack
of] education and/or [lack of] class, is hardly indicative of being
well-educated or in the least bit very classy?
Karen
Karen O'Mara
>
> I happen to know of some people who
Hello out there, Lurkers! Come on in and join the festivities. Let's
start cookin'!
Karen
Chris
Karen O'Mara wrote in message <36B5E4...@randomgraphics.com>...
Wayne
festive.
I was going to suggest that it had turned into a huge cat fight.
I've seen enough petty crap on alt.california, where there are
sometimes more than 400 or so new messages, and most of them being crap,
and not even relevant to california.
I hate having to mark 'thread read' about 40 times to be able to get
through the parts that I do want to read.
And I sometimes reply in very nasty ways, depending on what I'm
replying to.
Maybe another thread. This one should be buried posthaste.
--
Wayne AKA Blackie!
http://members.spree.com/blackie/calif.htm
Linda Gonzalez
>: Having read a good part of this thread, I'd not be willing to call it
>:festive.
>: I was going to suggest that it had turned into a huge cat fight.
>: I've seen enough petty crap on alt.california, where there are
>:sometimes more than 400 or so new messages, and most of them being crap,
>:and not even relevant to california.
>: I hate having to mark 'thread read' about 40 times to be able to get
>:through the parts that I do want to read.
>: And I sometimes reply in very nasty ways, depending on what I'm
>:replying to.
>: Maybe another thread. This one should be buried posthaste.
Well I did post the original Sonoran seafood Paella, and then somebody
asked me to translate it into spanish which I did, but horrors! I got one
word wrong and then IGV and then I don't know what happened..
I agree..let's bury it..
Linda
>:
pis...@hotmail.com
You didn't get one word wrong, the entire post wasn't understandable.
Trust me, I am mexican too.
In article <36be32cf...@news.pacbell.net>,
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Karen O'Mara
>
> Having read a good part of this thread, I'd not be willing to call it
> festive.
> I was going to suggest that it had turned into a huge cat fight.
When I invited lurkers to join the festivities, I meant it in a sincere
way, in attempt to derail the adversity.
My invite seems to have backfired.
Karen