southern biscuits
richard davis
Billy
Title: Myrtlewood Classic Biscuits
Categories: Breads
Yield: 8 Servings
2 c Self Rising Flour
1/2 ts Baking powder
1/4 ts Soda
1 1/2 ts Sugar
4 oz Shortening
3/4 c Buttermilk
1/4 c Butter, melted
Preheat oven to 450F.
Cut shortening into dry mixture with a blender. Add buttermilk and
stir until combined.
Knead 15 times on floured board. Add more flour if too damp. Roll
out and cut biscuits. Bake for 10 minutes or until golden brown.
Brush tops with melted butter after removal from oven.
MMMMM
rdav...@webtv.net (richard davis) wrote:
>anyone have a good recipe ?
Myrtlewood Favorite Recipes are located at
http://www.myrtlewood.net/myrtleweb
God grant me the Senility to forget the people I never liked anyway, the good fortune to run into the ones that I do, and the eyesight to tell the difference.
Visualize Financial Peace!
Paula HUTSON
WE'RE NOT QUITE
FIT TO CONTRIBUTE ANYTHING WORTH USING. EVERY TIME SOMEONE FROM THE
SOUTH RESPONDS WE ARE ALWAYS PUT DOWN LIKE WE JUST CAME OUT OF THE
BACKWOODS.
Gargoylle
And you prove it by not turning off your caps lock off.
Gar
Young
>
> BE CAREFUL USING SOUTHERN IN YOUR REQUEST,IT SEEMS SOME WEBERS THINK
> WE'RE NOT QUITE
> FIT TO CONTRIBUTE ANYTHING WORTH USING. EVERY TIME SOMEONE FROM THE
> SOUTH RESPONDS WE ARE ALWAYS PUT DOWN LIKE WE JUST CAME OUT OF THE
> BACKWOODS.
No offense, but we really hate all caps. We don't hate southern.
nancy
Peter G. Aitken
"Paula HUTSON" <phhu...@webtv.net> wrote in message
news:8242-398...@storefull-166.iap.bryant.webtv.net...
> BE CAREFUL USING SOUTHERN IN YOUR REQUEST,IT SEEMS SOME WEBERS THINK
> WE'RE NOT QUITE
> FIT TO CONTRIBUTE ANYTHING WORTH USING. EVERY TIME SOMEONE FROM THE
> SOUTH RESPONDS WE ompaALWAYS PUT DOWN LIKE WE JUST CAME OUT OF THE
> BACKWOODS.
>
Michael Steinel
>BE CAREFUL USING SOUTHERN IN
>YOUR REQUEST,IT SEEMS SOME
>WEBERS THINK WE'RE NOT QUITE
>FIT TO CONTRIBUTE ANYTHING
>WORTH USING. EVERY TIME
>SOMEONE FROM THE SOUTH
>RESPONDS WE ARE ALWAYS PUT
>DOWN LIKE WE JUST CAME OUT OF
>THE BACKWOODS.
Only when you post in caps, which signifies shouting. Turn it off,
please. And Usenet is not the Web, it has its own customs. Follow them
and you'll get along fine.
Mike
Peter G. Aitken
putting in the oven - lets them rise a bit more and they will be extra
light.
Do not expect biscuits to come out perfect right from the start. It takes a
little experience learning just how wet the dough should be, and so on.
Select a recipe and try it a few times until you get it right.
Peter Aitken
"Billy" <bra...@myrtlewood.net> wrote in message
news:SJaOObFXHv2KFv...@4ax.com...
Doug Weller
phhu...@webtv.net says...
> BE CAREFUL USING SOUTHERN IN YOUR REQUEST,IT SEEMS SOME WEBERS THINK
> WE'RE NOT QUITE
> FIT TO CONTRIBUTE ANYTHING WORTH USING. EVERY TIME SOMEONE FROM THE
> SOUTH RESPONDS WE ARE ALWAYS PUT DOWN LIKE WE JUST CAME OUT OF THE
> BACKWOODS.
>
caps lock. And I haven't noticed this problem.
Oh -- unless you mean webtv users, this is Usenet, not the web.
Doug Weller
--
Doug Weller member of moderation panel sci.archaeology.moderated
Submissions to: sci-archaeol...@medieval.org
Doug's Archaeology Site: http://www.ramtops.demon.co.uk
Co-owner UK-Schools mailing list: email me for details
Paula HUTSON
my point in reading responses,some nice and helpful
and some insulting and rude.It just seems funny the way you write is
rude and not what you write. If you think i am just picking look over
some of the group topics and see how fast we get off food and get into
insults. I will shut up now and leave this group and hope to find a
friendlier cooking group.
Oh by the way great biscuit recipe
Frank Sinatra
2 cups self-rising flour - Martha White is my favorite.
.25 cups bacon grease
2/3 cup whole milk
If you want to be a purist, you can use all-purpose flour and add soda and
whatnot. If you put sugar, eggs, or any type of vegetable shortening in your
biscuits, you are making some sort of Yankee abomination. Biscuits were around
long before vegetable shortening was invented.
The bacon grease should be warm. Pour it over the dry flour and work it in
until the flour breaks into little crumbs. Mix in enough of the milk to make
the dough suitable for rolling. Roll out to .5" thickness. Cut out biscuits.
Here is a crucial step: smear a tiny bit of bacon grease on the top of each
biscuit to make it brown faster.
Bake at 400 for around 12 minutes. When they look done, they're done.
Bacon grease is like lard; it will make the biscuits much lighter and fluffier
than vegetable grease, AKA Crisco. It also improves the taste. The ignorant
think lard makes baked goods heavy. The opposite is true.
Butter does not work very well.
Some people use buttermilk in their biscuits. It sounds a lot better than it
tastes.
Frank says: I'll give up my guns when it takes longer for a burglar to shoot
than it does for a cop to get here from a donut shop.
Frank also says: Gun control! It worked for Hitler! Maybe it'll work for us!
MUMIA ABU-JAMAL IS GUILTY!
Michael Steinel
>Sorry it is hard for me to see small
>print.Not yelling.
You might be using the wrong text size. Go to Settings on the WebTV home
page and click on Text Size. There are three settings, small, medium and
large; sorry, no jumbo.
> ... I will shut up now and leave this group
>and hope to find a friendlier cooking
>group.
Suit yourself. Rfc is not everyone's glass of iced tea, but it can be
fun. It's like New York City compared to a gated community. Everyone's
got an opinion and no one's going to hold your hand. Good luck.
Mike
Bertha Milton
recipe. Thank you
Smee
richard davis wrote:
> anyone have a good recipe ?
The real secret to ANY biscuit recipe is: handle the dough as little as
possible. The more you handle it, the tougher it gets.
Smee
Paula HUTSON
I tried and i guess i need Jumbo. Sorry just hate seeing so much meanest
in how some don't mind hurting others feelings. I don't need a hand to
hold am over 50 and raised two kids on my own,just got tired of seeing
all the insults hurled at people we really don't know.Takes the fun out
of it for me. My southern charm.Haha. Sorry group if this is fun for you
,go for it.
Elaine Parrish
> BE CAREFUL USING SOUTHERN IN YOUR REQUEST,IT SEEMS SOME WEBERS THINK
> WE'RE NOT QUITE
> FIT TO CONTRIBUTE ANYTHING WORTH USING. EVERY TIME SOMEONE FROM THE
> SOUTH RESPONDS WE ARE ALWAYS PUT DOWN LIKE WE JUST CAME OUT OF THE
> BACKWOODS.
Paula,
I am a Southerner. I have been with this group since 1993. The problem
is not being Southern. The problem is with those -- from anywhere --
who do not understand UseNet and do not follow the rules.
You, for example, have broken several rules and breached the
Netiquette standards with this post. Any negative
responses that you might receive can be attributed to these factors, not
to your being Southern.
First of all, you called UseNet users "webbers". Learn the terminology.
Not that "webber" is ever a proper term, this is *UseNet* not the
World Wide Web - not matter how you access it.
Secondly, you are using all caps (all capital letters). This is considered
"screaming". It is just as unacceptable as your coming into my home and
yelling at the top of your lungs (if you observe the Southern code of
conduct, that is). It is impolite.
Thirdly with this post, you have, also, made an untrue accusation in a
hostile manner, which can easily be construed as bellicose. To incite
a flame war is also against the rules. In the South, these are known
as fighting words and can get you punched in the mouth. Here, it
can get you cyber-slugged and get your tailfeathers singed.
Many Southerners are from the backwoods. Some are bright enough to
overcome the limitations of their circumstances.Some are exceptionally good
people who are, merely, unworldly. Sadly, and all too often, some are
ignorant, uneducated, belligerent folks who neither know nor understand
nor strive to learn the basic code of conduct that civil-minded people try
to observe.
Many times, these latter people charge out into the world wearing their
ignorance boldly and conduct themselves as though it were something of
which to be proud.
I would suggest that, if you don't want to be regarded as one of
those buffoons from the backwoods, you (and those "other
mistreated Southerners" to whom you refer) conduct yourself
(themselves) so that there will be no confusion.
I can assure you that, around here, being Southern is *not* the problem.
Elaine
june
j8...@webtv.net
i thought they only made fun of us hillbillies in West Virginia,but
thats alright we can take it......
I too woud love to have some good southern recipes.....yum yum..those
folks do know how to cook............June in Wild Wonderful West
Virginia
june
j8...@webtv.net
Some people post in caps because they have site problems....not every
one means it as shouting.
please be respectful of them.My mother post in caps because she has
glucoma and cataracts,i would hate to see her put down for that
....June
Goomba
Meanness? Well.. some folks think *having any* opinion at all is mean if
it's not *their opinion*
Of course Southern Charm is when you slay folks in dulcet tones: "Isn't that
precious??" translates to mean "that is the tackiest dress I've ever seen
that heifer wear!"
You're *not* the only Southerner on this board y'know?
Goomba
Goomba
One doesn't have to post in all caps to read the text. Just enlarge the
chosen text to a higher point size. This is 11 point font.
This is 16 point font. See the difference?? And still no caps! :)
Goomba
Goomba
Hmmmm... obviously the point change thang doesn't translate to a text only
newsgroup? It looked great to me though....trust me! :)
Goomba
Cotton Family
best biscuits around.
2 cups self rising flour
1/4 teaspoon baking soda (optional)
6 tablespoons butter
(here is the cheating part) to cut in the butter toss it in the food
processor and whirl. (I swear this IS done in Alabama)
After you place your butter/flour mixture into a bowl add 3/4 - 1 cup
buttermilk. Stir well.
Turn out on your favorite rolling surface. Mine is a floured cotton
kitchen towel.
Fold in a bit more flour (if needed) usually a handful. (your dough
should be soft but not sticky)
Roll to bout 1/2 inch and bake in a 425 degree oven until golden brown.
Usually takes 10 minutes or so.... I bake mine on my stone and it comes
out great every time!
If your biscuits kinda seem to slide out of the side while they bake add
more flour the next time.
If they turn out like stone either you used too much flour or kneaded
the dough too long.
This is a very forgiving recipe. You can kneaded and add flour and
still have a good biscuit.
Good luck
If you have any other questions feel free to email. Don't expect it to
work out the very first time. It take experience to know how the dough
should look and what it feels like when you handle it !
Heidi
The Cook
But if I change the point size on my system then I can have it as
large as I need. I know Agent does this and I assume that the other
newsreaders can too.
Susan N.
Donna Pattee
Paula HUTSON <phhu...@webtv.net> wrote:
>BE CAREFUL USING SOUTHERN IN YOUR REQUEST,IT SEEMS SOME WEBERS THINK
>WE'RE NOT QUITE
>FIT TO CONTRIBUTE ANYTHING WORTH USING. EVERY TIME SOMEONE FROM THE
>SOUTH RESPONDS WE ARE ALWAYS PUT DOWN LIKE WE JUST CAME OUT OF THE
>BACKWOODS.
>
duh. Quit shouting - especially when you don't know what you are shouting
about.
Donna Pattee
Paula HUTSON <phhu...@webtv.net> wrote:
>Sorry it is hard for me to see small print.Not yelling. As you can see
>my point in reading responses,some nice and helpful
>and some insulting and rude.It just seems funny the way you write is
>rude and not what you write. If you think i am just picking look over
>some of the group topics and see how fast we get off food and get into
>friendlier cooking group.
>
Your first response was off-topic. Your second response was also off-topic.
That was pretty quick for getting off the topic and into insults. What you
wrote was also inflammatory and therefore rude. It's also considered polite
(in the netiquette sense) to include some of the post to which you are
responding. For example, which recipe do you consider great? I have no idea,
and there was not a recipe in the post preceding yours.
ObFood: my first attempts at making biscuits were a dismal failure. I tried
very hard not to overwork the dough, but I turned out batch after batch of
hockey pucks. No one could eat them. For years I didn't even attempt to make
biscuits. Then one day I decided to try again, and they were perfect. I have
no idea what I'm doing differently now, but it works!
Richard Caley
ph> Sorry it is hard for me to see small print.Not yelling.
I've seen this a few times from webTV users.
Can somoene confirm for me if it is actually the case that even
Microcruft is stupid enough to produce a box where you can't change
the size of font on the screen?
ph> As you can see my point in reading responses,some nice and helpful
ph> and some insulting and rude.
As a matter of fact I didn't see any unhelpful posts. Even you only
got some rather abrupt advice over your posting technique. The
original poster just got recipes, advice and you being paranoid.
ph> I will shut up now and leave this group and hope to find a
ph> friendlier cooking group.
If you can find anopther group where someone will post with real
concern about soeone else's perhaps not having a working smoke alarm,
then let us know. This is by far the friendliest group I know of,
perhaps excepting some narrow interest groups (which alternatie
between highly social and bitchy).
--
Mail me as rjc not s...@cstr.ed.ac.uk _O_
|<
Finocchio568
years ago when I was 18. People even ordered extra biscuits to take home.
Mix together 4 cups flour, 2 Tbsp. baking powder, 2 tsp. salt, 2 tsp. sugar,
and 1 tsp. baking soda. Cut in 1/3 cup melted bacon fat and 1/2 stick sweet
butter until coarse crumbs form. Knead on floured surface for about 15
seconds. Do not overdo it. Grease your fingers with more bacon fat. Form
biscuit dough into balls. Place them side by side touching each other in pans.
Press down the tops lightly. Brush the tops with more bacon fat. Bake for
about 15 minutes at 450 degrees. Til they are nicely browned. Then brush with
melted butter.
Finocchio568
OOPS.. sorry.. its been a year since I made the biscuits..been trying to shed a
few pounds.. anyway, I forgot to add 1.3/4 cups buttermilk. Add the buttermilk
to the dough after you cut in the bacon fat & butter. Just stir the buttermilk
in with a big fork. One of my co-workers used a rubber spatula.
zxcvbob
> processor and whirl. (I swear this IS done in Alabama)
>
It's a lot easier to just cut in the butter (or shortening or lard)
with a pastry cutter, *because* if you use a food processor, you gotta
wash the damn thing.
Bob
--
"If we don't succeed, we run the risk of failure."
-- Dan Quayle
JEM
>But if I change the point size on my system then
>I can have it as large as I need. I know Agent
>does this and I assume that the other
>newsreaders can too.
Not with WebTV; there are only three font-size choices available to
the recipient, and the largest is still too small for most people with
vision problems. Any other size variations must come from the *sender*,
via html in the post or email.
Since June was posting from a WebTV address, I imagine she was
talking about others who might be using the same system.
JEM
I don't suffer from insanity......I'm enjoying every minute of it!
Elaine Parrish
> This is the biscuit recipe I learned when I worked in a small Alabama cafe ten
> years ago when I was 18. People even ordered extra biscuits to take home.
>
> Mix together 4 cups flour, 2 Tbsp. baking powder, 2 tsp. salt, 2 tsp. sugar,
> and 1 tsp. baking soda. Cut in 1/3 cup melted bacon fat and 1/2 stick sweet
> butter until coarse crumbs form. Knead on floured surface for about 15
> seconds. Do not overdo it. Grease your fingers with more bacon fat. Form
> biscuit dough into balls. Place them side by side touching each other in pans.
> Press down the tops lightly. Brush the tops with more bacon fat. Bake for
> about 15 minutes at 450 degrees. Til they are nicely browned. Then brush with
> melted butter.
>
No wonder these are great biscuits! Is there anything
better than bacon fat and butter!!!! Noooooooo!
This is -- more or less -- the way grandma made 'em.
Is there no milk in these? Gram always used some milk -- sweet or butter
-- depending on what she had.
Elaine
Paula HUTSON
Victor Sack
> Goomba wrote:
> >
> > One doesn't have to post in all caps to read the text. Just enlarge the
> > chosen text to a higher point size. This is 11 point font.
> > This is 16 point font. See the difference?? And still no caps! :)
>
> Hmmmm... obviously the point change thang doesn't translate to a text only
> newsgroup? It looked great to me though....trust me! :)
Anything you post to Usenet is transmitted as plain, unformatted text.
This applies to binaries and HTML (which, as such, is also text, just
not 'plain'), too. Unencoded formatting, such as the one you used,
won't be transmitted at all. What you actually see upon downloading a
Usenet message, including any effects (or problems) that HTML or
binaries provide, is dependent upon your newsreader capabilities and the
way you set that newsreader up. For example, in the newsreader I'm
using now, I will see your Usenet message in the font and font size I
have chosen to see all Usenet messages. I'll see any HTML as mostly
rubbish (raw code), as I would any binaries included in the message
body; I won't see any attachments at all. AFAIK, WebTV users (to one of
which you were replying) can also set up whatever it is they have to set
up to see text in a larger size font.
Victor
Finocchio568
>better than bacon fat and butter!!!! Noooooooo!
>
>This is -- more or less -- the way grandma made 'em.
>
>Is there no milk in these? Gram always used some milk -- sweet or butter
>-- depending on what she had.
>
>Elaine
>
>
>
>
>
>
>
Yeah.. I forgot to add 1.3/4 cups buttermilk. Add that to the dough after you
cut in the fat. Stir the buttermilk in with a fork. Be gentle. My co-worker
used a rubber spatula.
Charlotte L. Blackmer
In article <8mph57$87s$1...@peabody.colorado.edu>,
Donna Pattee <pat...@spot.Colorado.EDU> wrote:
>In article <25308-39...@storefull-164.iap.bryant.webtv.net>,
>Paula HUTSON <phhu...@webtv.net> wrote:
>>Sorry it is hard for me to see small print.Not yelling. As you can see
>>my point in reading responses,some nice and helpful
>>and some insulting and rude.It just seems funny the way you write is
>>rude and not what you write.
Believe it. Feel free to yell at WebTV for not giving you better
guidance. All caps is considered shouting on Usenet.
>If you think i am just picking look over
>>some of the group topics and see how fast we get off food and get into
>>insults. I will shut up now and leave this group and hope to find a
>>friendlier cooking group.
That was pretty fast for getting into the insults (next sentence) although
I didn't remember ever seeing you talk about food.
>>Oh by the way great biscuit recipe
>>
>
>Your first response was off-topic. Your second response was also off-topic.
>That was pretty quick for getting off the topic and into insults. What you
>wrote was also inflammatory and therefore rude. It's also considered polite
>(in the netiquette sense) to include some of the post to which you are
>responding. For example, which recipe do you consider great? I have no idea,
>and there was not a recipe in the post preceding yours.
What she said.
>ObFood: my first attempts at making biscuits were a dismal failure. I tried
>very hard not to overwork the dough, but I turned out batch after batch of
>hockey pucks. No one could eat them. For years I didn't even attempt to make
>biscuits. Then one day I decided to try again, and they were perfect. I have
>no idea what I'm doing differently now, but it works!
I highly recommend cream biscuits for beginners. Look ma, no cutting in
fat. This recipe is more or less from Cook's Illustrated but Fannie
Farmer has one too.
2 cups all purpose flour
2 teasp sugar
2 teasp baking powder (they specify 1 but I usually use 2)
1/2 teasp salt
1 1/2 cup heavy cream
Oven at 425 F, one rack should be in upper middle position. Preheat.
Combine dry ingredients in bowl and fork together.
Add about 1 cup cream and stir with wooden spoon till dough forms (about
30 seconds).
Transfer ball of dough to countertop, leaving dry bits in bowl.
Add cream a little at a time and stir after each addition till all is
moistened (you may not need all 1 1/2 cups).
Knead dough gently by hand till just smooth (30 seconds or so).
Cut biscuits.
Place them on a parchment paper lined baking sheet and bake about 15 mins,
or till golden brown.
CLB
------------------------------------------------------
Charlotte L. Blackmer <http://www.rahul.net/clb>
Berkeley Farm and Pleasure Palace (under construction)
Junk (esp. commercial) email review rates: $250 US ea
blake murphy
HUTSON) wrote:
>Thanks Mike
>I tried and i guess i need Jumbo. Sorry just hate seeing so much meanest
>in how some don't mind hurting others feelings. I don't need a hand to
>hold am over 50 and raised two kids on my own,just got tired of seeing
>all the insults hurled at people we really don't know.Takes the fun out
>of it for me. My southern charm.Haha. Sorry group if this is fun for you
>,go for it.
>
>
some people are rude. what are you gonna do?
your pal,
blake
PresG
is "Shouting".
Presley Goodfellow
Donna Pattee
If you ask a question on a newsgroup, you don't get to choose what the
answer will be.
Why do I dislike postings in all caps? Because it is the equivalent of
shouting, and I don't like being shouted at.
Gargoylle
>Why do you hate caps What difference does it make. Please don't reply that it
>is "Shouting".
>Presley Goodfellow
Aol has a very good usenet tutorial that you obviously haven't read.
They also subscribed you to several of their own help groups by
default. Please spend some time and read them before you make any more
ignorant comments.
Gar
Young
>
> Why do you hate caps What difference does it make. Please don't reply that it
> is "Shouting".
> Presley Goodfellow
I was a computer programmer for more years than my age would indicate,
and I always typed in caps. No big deal when the monitors were the old
IBM type. Now? Annoying as hell. Today's monitors are different.
Reading in all caps is also harder as your mind has trouble
distinguishing words from one another when the heighth of the letters
is all the same.
By the way, your spacing and punctuation is atrocious.
nancy
Randy Franek
>PresG wrote:
>>
>> Why do you hate caps What difference does it make. Please don't reply that it
>> is "Shouting".
>> Presley Goodfellow
>
>I was a computer programmer for more years than my age would indicate,
>and I always typed in caps. No big deal when the monitors were the old
>IBM type. Now? Annoying as hell. Today's monitors are different.
>
Monitors! You are a *Young*ster! :-)
Elaine Parrish
> Why do you hate caps What difference does it make. Please don't reply that it
> is "Shouting".
> Presley Goodfellow
>
Why is it that you would post a question and then state that you do
not want the truthful answer?
Is this the Ostrich syndrome? Is this the "don't try to confuse me
with the facts" approach? Do you wish to become a charter member of
the "I'm ignorant and proud of it" club? Are you trying to prove that
you're the missing link?
Heeeere's your sign....
You need to check out Netiquette. It's on the Web.
Elaine
Young
> >>
> >> Why do you hate caps What difference does it make. Please don't reply that it
> >> is "Shouting".
> >> Presley Goodfellow
> >
> >and I always typed in caps. No big deal when the monitors were the old
> >IBM type. Now? Annoying as hell. Today's monitors are different.
> >
>
> Monitors! You are a *Young*ster! :-)
(laughing) They were called 'dumb terminals' ... back when we had real
computers. Whoops, they were called terminals before pc's arrived.
That's when they started with the monitor stuff. I do miss having a
monster computer behind my pc, but things have gotten a lot better.
nancy
Randy Franek
>Randy Franek wrote:
>>
[snipped]
>> Monitors! You are a *Young*ster! :-)
>
>(laughing) They were called 'dumb terminals' ... back when we had real
>computers. Whoops, they were called terminals before pc's arrived.
>That's when they started with the monitor stuff. I do miss having a
>monster computer behind my pc, but things have gotten a lot better.
>
As I said, a real *Young*ster... when I got started in this business we had
punched cards, paper tape and plug boards... and I'm not really sure that
things have gotten better! :-)
>nancy
sf
want to hear about it. Get out into the real world and you'll find
that no matter how much you bluster and shout, when you're wrong,
you're wrong and you are very wrong. You would be called either a
spoiled brat or a bully in many circles.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Young
I cut my teeth on punch cards, mister. Lost a program to a card close
car accident. No sequence numbers and over 1500 cards. I can
write in machine code if not binary if you'd like.
nancy, with attitude. (laughing) (I have some leftover coding paper
if you want it. And! I can do ands and ors)
Janet
Goomba wrote in message <39900A1E...@mindspring.com>...
>
>One doesn't have to post in all caps to read the text. Just enlarge the
>chosen text to a higher point size. This is 11 point font.
>This is 16 point font. See the difference?? And still no caps! :)
>Goomba
>
I can't see any difference?????
Can anyone else?????
Janet
>
hahabogus (Alan)
interest you) involves reading at least 25. Reading 25 posts in Caps can
cause eye strain. When the letters are in upper and lower case you can read
more posts with less eye strain. Also why would you be so impolite as to
post in a manner unwanted by the group and expect to be welcomed?
"Donna Pattee" <pat...@spot.Colorado.EDU> wrote in message
news:8n1o0u$bgj$1...@peabody.colorado.edu...
> In article <20000811152747...@nso-fw.aol.com>,
> PresG <pr...@aol.com> wrote:
> >Why do you hate caps What difference does it make. Please don't reply
that it
> >is "Shouting".
> >Presley Goodfellow
>
hahabogus (Alan)
is in font size 3 can you see it? Of course you can cause font size is
negated at your end. You can usually set up the font size and style at your
end but it will apply to everything with no exceptions. Same as bold and
underlining. If you want to use more than 1 font size and style don't post
in txt format use html. If you post in html here really expect to get yelled
at. Yelling at somebody for html use is vastly more personal and involves
more four letter words and reference to your mother than posting in Caps.
"Janet" <non...@optusnet.com.au> wrote in message
news:39952988$0$789$7f31...@news01.syd.optusnet.com.au...
sf
lot of groups with the same question - I saw the very same comment in
an education ng too.
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