OT: Totally off-topic Xmas rant
Eugene Griessel
cope with the expected influx of football hooligans - er - fans in six
months time for the World Cup.
Idly perusing the drawings of the new airport terminal I came across
an area unambiguously marked "hostage negotiation centre". I find
this just a little bit depressing - when they are so certain that
there will be sufficient hostage negotiations taking place to build a
special place for it. They also have, or so I'm told on good
authority, a dentition room for passengers so drunk that the pilots
refuse to allow them to board.
Eugene L Griessel
Always remember, you're unique, just like everyone else.
- I post only from Sci.Military.Naval -
dott.Piergiorgio
> Cape Town International airport is in the process of an "upgrade" to
> cope with the expected influx of football hooligans - er - fans in six
> months time for the World Cup.
>
> Idly perusing the drawings of the new airport terminal I came across
> an area unambiguously marked "hostage negotiation centre". I find
> this just a little bit depressing
O_O (with an eyebrow really raised)
I find more questionable than depressing, this pointing in advance to
"interested people" the staff/command centre place, standoff or not (a
cursory reading of manuals of guerrilla and/or terrorist tactics is
enough to understand the foolishness of the thing...)
what is the SA equivalent of "The Divine really bless america" ?
Best regards from Italy,
Dott. Piergiorgio
Eugene Griessel
He stays away from the place.
Little mythical story: A company invented a pickpocket catching
robot. They tested it in London and in the first hour it caught 8
pickpockets. They tried it out in Paris and in the first 40 minutes
it caught 8 pickpockets. Trials in Rome saw it get 8 pickpockets in
20 minutes. The tested it Cape Town and within the first ten minutes
the robot was stolen.
Eugene L Griessel
One can always tell a well-informed man.
His views are the same as yours.
ha4h...@kent.i-did-not-set--mail-host-address--so-tickle-me
> Cape Town International airport is in the process of an "upgrade" to
> cope with the expected influx of football hooligans - er - fans in six
> months time for the World Cup.
Oh, happy South Africa. I wonder how the local savages view the
activities of the foreign idiots.... probably below par for local
standards, but perhaps interesting variety. Some of which might catch
on.
> Idly perusing the drawings of the new airport terminal I came across
> an area unambiguously marked "hostage negotiation centre". I find
I find that highly amusing.... from over here in Tokyo :-)
Less amusing is the fact that the police have sent more forms for making
sure that I have the correct safes for my firearms (despite having
filled in previous ones) and want an interview with my wife.... which
they can't have but which I am typing up now to send them as an email,
as previously arranged between my mother and the officer in charge of
this bollocks.
> this just a little bit depressing - when they are so certain that
> there will be sufficient hostage negotiations taking place to build a
> special place for it. They also have, or so I'm told on good
> authority, a dentition room for passengers so drunk that the pilots
> refuse to allow them to board.
I think I have an invention specifically to automate that task.... two
actually.
One is a ladder for the plane that doesn't actually lead to the plane
(maybe to the local hyena enclosure), the second the real ladder but
with several stairs missing. Those that don't make it to the top or
aren't feeble enough to require help, are, ergo, not on board.
Eugene Griessel
Hello Gernot (Wie gehts?), nice to hear from you. My sister, a
frequent visitor to Cape Town International has a lot to say about the
new facilities. Especailly the automated computerised baggage losing
machine which seems to be working extemely efficiently if her last
couple of busloads of tourists are anything to go by. Also the new
"minimal" customs and immigration facilities that staff in inverse
proportion to incoming flights. Couple of nights ago three A340s
arrived within minutes of each other, fairly full, and they had one
customs officer to cope with the influx. Admittedly the planes were
not supposed to arrive when they did - the weather in Europe has
screwed up the timetables badly with just about no flight arriving
anywhere near it's scheduled time in the past week. Makes life
interesting.
As a tourist guide she and a bunch of colleagues have been getting
intensive tours of all the new facilities being built for the FIFA
circus and, she tells me, has actually been inside the hostage
negotiation centre. I feel intensely deprived and jealous. Never
been in one myself. (Does one have to supply ones own hostage I
wonder?)
Another major bitch is that although WiFi facilites exist throughout
the airport there is no internet cafe of any sort - so the laptop
deprived have no way of receiving any information from the net.
Eugene L Griessel
Civilization is a race between education and catastrophe.
La N
Eugene Griessel
wrote:
She must have had something to say but what it was escapes me. I fear
the lovely Nilita has been overindulging in the yuletide eggnog.
Eugene L Griessel
The first lesson of history is the good of evil.
- Ralph Waldo Emerson
ha4h...@kent.i-did-not-set--mail-host-address--so-tickle-me
> On Fri, 25 Dec 2009 10:06:31 +0900,
> ha4h...@KENT.i-did-not-set--mail-host-address--so-tickle-me wrote:
>
>>Eugene Griessel <eug...@dynagen.co.za> writes:
>>
>>> Cape Town International airport is in the process of an "upgrade" to
>>> cope with the expected influx of football hooligans - er - fans in six
>>> months time for the World Cup.
> Hello Gernot (Wie gehts?), nice to hear from you. My sister, a
> frequent visitor to Cape Town International has a lot to say about the
> new facilities. Especailly the automated computerised baggage losing
> machine which seems to be working extemely efficiently if her last
> couple of busloads of tourists are anything to go by. Also the new
> "minimal" customs and immigration facilities that staff in inverse
> proportion to incoming flights. Couple of nights ago three A340s
> arrived within minutes of each other, fairly full, and they had one
> customs officer to cope with the influx. Admittedly the planes were
> not supposed to arrive when they did - the weather in Europe has
> screwed up the timetables badly with just about no flight arriving
> anywhere near it's scheduled time in the past week. Makes life
> interesting.
I bet. I had a run-in with a customs chap on my last trip here because I
was unable to get in touch with my wife and her family (English ability
= 0) who were stuck somewhere in customs. Finally he let me through to
translate and I found a whole long queue of foreign devils being passed
through by one lobotomized individual who similarly disposes friends
were just on the other side of the door barring people like me entry. I
wonder if one ought to teach them simple and helpful expressions like
"till please!" to persuade them that it might be nice to pretend to do
something in return for fleecing the productive part of the country...
> As a tourist guide she and a bunch of colleagues have been getting
> intensive tours of all the new facilities being built for the FIFA
> circus and, she tells me, has actually been inside the hostage
> negotiation centre. I feel intensely deprived and jealous. Never
> been in one myself. (Does one have to supply ones own hostage I
> wonder?)
A hostage center without obligatory laser beams to help speed the
negotiations? How can that possibly be convincing?
> Another major bitch is that although WiFi facilites exist throughout
> the airport there is no internet cafe of any sort - so the laptop
> deprived have no way of receiving any information from the net.
Yes, one can guess that the builders and service providers (I use that
term loosely) chose the lesser of the two evils: let the customers let
their stuff be stolen, rather than ours. :-)
Eugene Griessel
ha4h...@KENT.i-did-not-set--mail-host-address--so-tickle-me wrote:
Whatever happened to that legendary customs/immigration chappie who
would not let Bill Clinton through, despite the local Minister of
Foreign Affairs trying to help? The customs guy said he would only
take orders from the Minister of Finance. Probably in charge of
training by now.
Eugene L Griessel
The real world is not user-friendly.
ha4h...@kent.i-did-not-set--mail-host-address--so-tickle-me
> On Fri, 25 Dec 2009 16:42:41 +0900,
> ha4h...@KENT.i-did-not-set--mail-host-address--so-tickle-me wrote:
>
>>Eugene Griessel <eug...@dynagen.co.za> writes:
>>
>>> On Fri, 25 Dec 2009 10:06:31 +0900,
>>> ha4h...@KENT.i-did-not-set--mail-host-address--so-tickle-me wrote:
>>>
>>>>Eugene Griessel <eug...@dynagen.co.za> writes:
>>>>
>>>>> Cape Town International airport is in the process of an "upgrade" to
>>>>> cope with the expected influx of football hooligans - er - fans in six
>>>>> months time for the World Cup.
>>
> Whatever happened to that legendary customs/immigration chappie who
> would not let Bill Clinton through, despite the local Minister of
> Foreign Affairs trying to help? The customs guy said he would only
> take orders from the Minister of Finance. Probably in charge of
> training by now.
Ah, that's why when I passed through the following exchange took place:
Lobotomized individual: "where did you buy your laptop?"
Me: "?!? I didn't buy it..."
LI: "Answer the question!"
Me: "Excuse me? It's an old laptop given to me by my work."
LI: "How much is it worth?"
Me: "Nothing. It's worthless. It's old." (so you can't steal anything from me)
LI: "Show it to me! You can be taxed as long as you are a South African
citizen."
LI proceeds to look over my IBM X22 (PIII, maxed out 384MB RAM, running
Debian GNU/linux) which had seen several years service at an
experimental site at Fairbanks, Alaska before being thrown out of the
lab on its return to Japan and snapped up by me before the rubbish was
collected.... Hands it back wordlessly. "You may go!"
The biggest gang of crooks and thieves....those that make the laws and
fool us into thinking its for the people.
Eugene Griessel
ha4h...@KENT.i-did-not-set--mail-host-address--so-tickle-me wrote:
At least you were spared the dreaded "did you got a laaisens?"
Eugene L Griessel
If there is a purpose in life more important than two people
cooperating together in making a baby, all of the philosophers in history
haven't been able to find it.
La N
*hic*. Somebody gifted me with Sambuca today ... :) Anyway, I have a big
plump 20 lb. American turkey in the oven. C'mon over boys, Dinner will be
at 6:30 p.m. Open house! *hic*
- nilita
Dennis
>> Cape Town International airport is in the process of an "upgrade" to
>> cope with the expected influx of football hooligans - er - fans in six
>> months time for the World Cup.
>>
>> Idly perusing the drawings of the new airport terminal I came across
>> an area unambiguously marked "hostage negotiation centre". I find
>> this just a little bit depressing
>
> O_O (with an eyebrow really raised)
>
> I find more questionable than depressing, this pointing in advance to
> "interested people" the staff/command centre place, standoff or not (a
> cursory reading of manuals of guerrilla and/or terrorist tactics is
> enough to understand the foolishness of the thing...)
Hmmmm... I wonder. Is there piping for anesthetizing gas, provision
for truth serum, etc.? Who's saying that's the *real* command center?
> what is the SA equivalent of "The Divine really bless america" ?
The quote is, "God looks after fools, drunks, and the United States."
Dennis
Jack Linthicum
Lockers for "death suits", hangers for various blunt objects,
"special" tables with height changing capability, dental equipment,
racks with various tools for removing and adding to the anatomy, a
supply of heavy metal recordings?
Dennis
>> >> Idly perusing the drawings of the new airport terminal I came
>> >> across an area unambiguously marked "hostage negotiation centre".
>> >> �I find this just a little bit depressing
>>
>> > O_O (with an eyebrow really raised)
>>
>> > I find more questionable than depressing, this pointing in advance
>> > to "interested people" the �staff/command centre place, standoff or
>> > not
> (a
>> > cursory reading of manuals of guerrilla and/or terrorist tactics is
>> > enough to understand the foolishness of the thing...)
>>
>> � � � � Hmmmm... I wonder. �Is there piping for anesthetizing gas
>> provision for truth serum, etc.? � �Who's saying that's the *real*
>> command center? �
>
> Lockers for "death suits", hangers for various blunt objects,
> "special" tables with height changing capability, dental equipment,
> racks with various tools for removing and adding to the anatomy, a
> supply of heavy metal recordings?
... strobe lights, a local electrical circuit box, electric wires and
probes, a morgue table, lengths of rubber hose?
Dennis
Jim H.
....pepperoni pizza, sausage, barbecue pork ribs, and lots of beer?
And nothing else to eat or drink....
Jim H.
deem...@aol.com
Just keep making them drink Coors Light......
Paul J. Adam
<nilita20...@yahoo.com> writes
>*hic*. Somebody gifted me with Sambuca today ... :) Anyway, I have a big
>plump 20 lb. American turkey in the oven. C'mon over boys, Dinner will be
>at 6:30 p.m. Open house! *hic*
I wish.
Catch you some day, Nil.
But then there are some folk I'd gladly seek a chance to meet (Sean
Keck, for instance), others I'd meet with caution in hope that they were
as intelligent and less obnoxious in person (Fred McCall - maybe get a
"talk/no-talk" list in advance?), and a very few I'd seek to avoid.
Usenet is not what it was, but there is still intelligent discourse to
be had here: you just have to dig harder and sift more swill to find the
pearls.
--
He thinks too much, such men are dangerous.
Paul J. Adam
Alan Lothian
<nilita20...@yahoo.com> wrote:
> >
>
> *hic*. Somebody gifted me with Sambuca today ... :) Anyway, I have a big
> plump 20 lb. American turkey in the oven. C'mon over boys, Dinner will be
> at 6:30 p.m. Open house! *hic*
Never been fond of turkey. How are things on the myrrh, ah, front?
--
"The past resembles the future as water resembles water" -- Ibn Khaldun
If you wish to email me, try putting a dot between alan and lothian.
Blueyonder is a thing of the past.
Alan Lothian
<727c5471-4591-4a43...@c34g2000yqn.googlegroups.com>,
<"deem...@aol.com"> wrote:
>
> Just keep making them drink Coors Light......
All right, all right. I confess. What was it I did? Oh, right. I just
sign here, then?
La N
> In article <zvaZm.57225$Db2.54577@edtnps83>, La N
> <nilita20...@yahoo.com> wrote:
>>>
>>
>> *hic*. Somebody gifted me with Sambuca today ... :) Anyway, I have
>> a big plump 20 lb. American turkey in the oven. C'mon over boys,
>> Dinner will be at 6:30 p.m. Open house! *hic*
>
> Never been fond of turkey. How are things on the myrrh, ah, front?
As previously posted, Eugene didn't come through with the myrrh. All sorts
of silly excuses he had, such as myrrh isn't all what it's cracked up to be.
- nil
La N
> In message <zvaZm.57225$Db2.54577@edtnps83>, La N
> <nilita20...@yahoo.com> writes
>> *hic*. Somebody gifted me with Sambuca today ... :) Anyway, I have
>> a big plump 20 lb. American turkey in the oven. C'mon over boys, Dinner
>> will be at 6:30 p.m. Open house! *hic*
>
> I wish.
>
> Catch you some day, Nil.
>
>
> But then there are some folk I'd gladly seek a chance to meet (Sean
> Keck, for instance), others I'd meet with caution in hope that they
> were as intelligent and less obnoxious in person (Fred McCall - maybe
> get a "talk/no-talk" list in advance?), and a very few I'd seek to
> avoid.
You know? I am going to assume that people are IRL as they are on Usenet.
So, for me, it's a no-brainer those that I would enjoy meeting IRL (smart,
funny, intelligent, non-obnoxious). Apart from that, Usenet forces entities
on us that we would move hundreds of miles away to avoid .... heheheh ...
- nil
Richard Casady
wrote:
>In article <zvaZm.57225$Db2.54577@edtnps83>, La N
><nilita20...@yahoo.com> wrote:
>> >
>>
>> *hic*. Somebody gifted me with Sambuca today ... :) Anyway, I have a big
>> plump 20 lb. American turkey in the oven. C'mon over boys, Dinner will be
>> at 6:30 p.m. Open house! *hic*
>
>Never been fond of turkey. How are things on the myrrh, ah, front?
The white meat is pretty bland. Cranberry sauce is a necessity.
Americas contribution to world cuisine. There are no native US fruit
of any size but there are a bunch of good berrys.
Casady
La N
Cranberry sauce is indeed a necessity. I personally made a very tart
cranberry chutney, knowing that it would be too strong for some people's
sensibilities, so I also opened up a can of cranberry sauce for the more
faint hearted. And I sent away lots and lots of doggie bags since I tend to
over-serve.
btw, somebody brought 5 bottles of home made Riesling, and did it ever bite!
I'm sure it must have been all of two months old ... :) :) :) It had a
kick, though, and went well with the turkey..
- nil
Dennis
>> > >> �Hmmmm... I wonder. �Is there piping for anesthetizing gas
>> > >> provision for truth serum, etc.? � �Who's saying that's the *real*
>> > >> command center? �
>>
>> > > Lockers for "death suits", hangers for various blunt objects,
>> > > "special" tables with height changing capability, dental
>> > > equipment, racks with various tools for removing and adding to
>> > > the anatomy, a supply of heavy metal recordings?
>>
>> > �... strobe lights, a local electrical circuit box, electric wires and
>> > probes, a morgue table, lengths of rubber hose?
>>
>> ....pepperoni pizza, sausage, barbecue pork �ribs, and lots of beer?
>> And nothing else to eat or drink....
Ahhh... that's not what the heavy metal recordings, strobe lights,
and electric wires and probes are for, this isn't a place to party - unless
you're into serious SM.
> Just keep making them drink Coors Light......
and no latrine bucket or floor drain??? Now *that'd* make them talk!
Seriously, I grew up in Kansas, and people'd take Coors beer into
other states where it wasn't sold, there was that much of a market! (Don't
ask me why.)
Dennis
Dennis
>>> *hic*. Somebody gifted me with Sambuca today ... :) Anyway, I have
>>> a big plump 20 lb. American turkey in the oven. C'mon over boys,
>>> Dinner will be at 6:30 p.m. Open house! *hic*
>>
>> Never been fond of turkey. How are things on the myrrh, ah, front?
>
> As previously posted, Eugene didn't come through with the myrrh. All
> sorts of silly excuses he had, such as myrrh isn't all what it's
> cracked up to be.
The Magi are currently busy with the Iranian nuclear program. They
had to send Teheran astronomy students to pay respects to the baby Jesus.
Dennis
deem...@aol.com
Coors used to only be sold west of the Mississippi. Idiots from
the east used to take trailers, etc to buy it. Never really understood
it...it's not like it's all that good. Coors Light is like drinking
water. It's that bad.....and that's to us beer-challenged Merkins. I'm
pretty sure Euros, Ozzies, etc would laugh at it.
Dennis
>> �Seriously, I grew up in Kansas, and people'd take Coors beer into
>> other states where it wasn't sold, there was that much of a market!
>> �(Don't ask me why.)
>
> Coors used to only be sold west of the Mississippi. Idiots from
> the east used to take trailers, etc to buy it. Never really understood
> it...it's not like it's all that good. Coors Light is like drinking
> water. It's that bad.....and that's to us beer-challenged Merkins. I'm
> pretty sure Euros, Ozzies, etc would laugh at it.
We must have been taking it to Missouri.
I agree, I never understood why people wanted Coors. It must have
been a scarcity/novelty thing. I've never had Coors Light. That horse
must *really* need to have his kidneys checked! (Not quite ObSmn, but
WWII.)
You never know what people will want. On fr rec humour, a Frenchman
told me he brings back Mountain Dew to France from the U.S., apparently
some people in France want it!!!! Who knew? We're poisoning the Frogs!
Dennis
Jack Linthicum
> > wrote:
>
> >> In article <zvaZm.57225$Db2.54577@edtnps83>, La N
>
> >>> *hic*. Somebody gifted me with Sambuca today ... :) Anyway, I
> >>> have a big plump 20 lb. American turkey in the oven. C'mon over
> >>> boys, Dinner will be at 6:30 p.m. Open house! *hic*
>
> >> Never been fond of turkey. How are things on the myrrh, ah, front?
>
> > The white meat is pretty bland. Cranberry sauce is a necessity.
> > Americas contribution to world cuisine. There are no native US fruit
> > of any size but there are a bunch of good berrys.
>
> Cranberry sauce is indeed a necessity. I personally made a very tart
> cranberry chutney, knowing that it would be too strong for some people's
> sensibilities, so I also opened up a can of cranberry sauce for the more
> faint hearted. And I sent away lots and lots of doggie bags since I tend to
> over-serve.
>
> btw, somebody brought 5 bottles of home made Riesling, and did it ever bite!
> I'm sure it must have been all of two months old ... :) :) :) It had a
> kick, though, and went well with the turkey..
>
> - nil
Wife, daughter and I ended up at the local "one of the best 100
Chinese restaurants in the U.S.". Spicy Lovers Beef, Chicken and
jalapenos and Honey-Garlic Chicken. A nice Pinot Grigio that stumped
the first waitress, "pee-no, no?, greeg, eeo?", "wait, please" New
wait-person.
Alan Lothian
<ne...@jrwlynchANDNOTTHIS.demon.co.uk> wrote:
> In message <zvaZm.57225$Db2.54577@edtnps83>, La N
> <nilita20...@yahoo.com> writes
> >*hic*. Somebody gifted me with Sambuca today ... :) Anyway, I have a big
> >plump 20 lb. American turkey in the oven. C'mon over boys, Dinner will be
> >at 6:30 p.m. Open house! *hic*
>
> I wish.
>
> Catch you some day, Nil.
>
>
> But then there are some folk I'd gladly seek a chance to meet (Sean
> Keck, for instance),
WIth you there. A glass to BB: I'd love to raise it in his presence.
I'm supposed to be working -- horrible deadline -- but it's Sunday
afternoon in the sunny south of France, so bugger it until tomorrow.
(NB in fairness, the group should know that Paul and I have actually
met. In the, ah, flesh).
> others I'd meet with caution in hope that they were
> as intelligent and less obnoxious in person (Fred McCall - maybe get a
> "talk/no-talk" list in advance?),
Fred's an interesting case. I am about 99% certain the pair of us would
get on like a house on fire, although of course the house might
actually burst into flames. Well, it's only a house. I can't think too
badly of a man who offered me a 96-strong Alpha Strike to help me out
in a trifling duel with a fuckwit. He really should go to irascibility
classes.... hmmm, he probably teaches them. It's all right, Fred: mere
banter.
> and a very few I'd seek to avoid.
Not that many, and absolutely none (including Ray O'Beamwit) who post
under real names. I remain grateful to Fred for his "nymskull"
locution.
>
> Usenet is not what it was, but there is still intelligent discourse to
> be had here: you just have to dig harder and sift more swill to find the
> pearls.
Paul, as UseNet shrinks towards death (we're looking at some sort of
asymptote here; it will take a while) the signal to noise ratio is
probably improving. Remember September? When, long before commonplace
broadband access, all sorts of horrid culledge students would show up
with their very first Net account? It's not that bad now. OK, it's
pretty bad, but it's not *that* bad. UseNet's too difficult for the
kiddywinks, anyway. The R U up 4 it generation.
The UseNet replacement is of course the "blogosphere", where people
with silly names exchange inane and usually illiterate remarks. Also
online newspaper "comments". Remind you of anything? Nymskulls, and
thank you again, Fred, for all your faults. I am not without sin myself
-- with the one exception of not lurking behind a silly name -- and I
will not cast the first stone. Although the silly little sod calling
itself "Catweazle" who accused me, behind its courageous anonymity (I
am completely accessible via the Net, and would think foul shame on
myself if I posted something anonymously) of being a "scumbag" on the
Torygraph website had better not show up in the south of France. I have
retained my Stout English Cudgel, no need for noisy firearms. Frankly,
I could do with the exercise.
Jack Linthicum
> In article <+1Qt39QpoqNLF...@jrwlynch.demon.co.uk>, Paul J. Adam
>
> <n...@jrwlynchANDNOTTHIS.demon.co.uk> wrote:
> > In message <zvaZm.57225$Db2.54577@edtnps83>, La N
I have seen some of the "traffic" that passes for intelligence on the
Twitter since my daughter is staying with us. I would love to hear
what Freud or any live psychiatrist would say about this stuff.
By the way there is a book review of The Department of Mad Scientists,
about DARPA in the NY Times Book section today.
http://www.nytimes.com/2009/12/27/books/review/Saletan-t.html?_r=1&ref=books
Somehow the review only talks about "good" things the outfit has
managed to take credit for, the strange and expensive miss this
article.
Andrew Robert Breen
Alan Lothian <see .sig> wrote:
>The UseNet replacement is of course the "blogosphere", where people
>with silly names exchange inane and usually illiterate remarks. Also
Ah. 'blogs. Just like Exabyte tapes, a Write Once, Read Never medium..
Happy Sunday, Alan, and a toast to you.
--
Andy Breen ~ Not speaking on behalf of the University of Wales, Aberystwyth
Feng Shui: an ancient oriental art for extracting
money from the gullible (Martin Sinclair)
Richard Casady
wrote:
>Not that many, and absolutely none (including Ray O'Beamwit) who post
>under real names. I remain grateful to Fred for his "nymskull"
>locution.
There is a group where nearly everyone has used their real name, or at
least a real sounding one that they use year after year, many as long
as their has been a USENET. Fake names are not admired there.
Alt.Folklore.Urban, if it matters.
Casady
Richard Casady
wrote:
>I have
>retained my Stout English Cudgel
I carry a baseball bat in the car. Not a hundred buck Louisville
Slugger, one from a thrift shop.There is a thrif shop softball, to
give my lawyer a place to start the lying if the cops try to call it a
weapon. Then there is the two piece poolstick. You poke with the
skinny end and slug with the fat end. Buck made a titanium handle
folding knife some two decades ago.. You can get one on Ebay most any
time. Of course, it has been known since the introduction of the
flintlock that the pistol is the only real answer for self defense,
not withstanding the insistance by some law makers that it is
desirable for 100 pound women to fist fight 200 pound rapists. The
Brittish are morally bankrupt. So is Canada and many other places.
I would like to see anyone handle four young thugs with stout English
cudgels with the proper tool.
Casady
Alan Lothian
<a...@aber.ac.uk> wrote:
> In article <271220091445368724%alanl...@mac.com>,
> Alan Lothian <see .sig> wrote:
> >The UseNet replacement is of course the "blogosphere", where people
> >with silly names exchange inane and usually illiterate remarks. Also
>
> Ah. 'blogs. Just like Exabyte tapes, a Write Once, Read Never medium..
The very chap.
>
> Happy Sunday, Alan, and a toast to you.
Appreciated and reciprocated. My glass is raised in return.
Alan Lothian
<richar...@earthlink.net> wrote:
> On Sun, 27 Dec 2009 14:45:36 +0100, Alan Lothian <alanl...@mac.com>
> wrote:
>
> >I have
> >retained my Stout English Cudgel
>
> I carry a baseball bat in the car. Not a hundred buck Louisville
> Slugger, one from a thrift shop.There is a thrif shop softball, to
> give my lawyer a place to start the lying if the cops try to call it a
> weapon.
The reason I gave for my cudgel's presence "en voiture" was the
honourable necessity of inflicting a quick end to a piece of
nearly-but-not-quite roadkill. "Can't bear to see an animal suffer
pain, Officer."
> Then there is the two piece poolstick. You poke with the
> skinny end and slug with the fat end. Buck made a titanium handle
> folding knife some two decades ago.. You can get one on Ebay most any
> time. Of course,
Bit too long if you miss on the first swing. YMMV, of course. Better a
prodder than a whanger, I suspect, but I'd need more practice.
> it has been known since the introduction of the
> flintlock that the pistol is the only real answer for self defense,
> not withstanding the insistance by some law makers that it is
> desirable for 100 pound women to fist fight 200 pound rapists.
Certainly, if I am planning aggression rather than mere self-defence, I
dig up the old SMLE in its oilcoth from the bottom of the garden....
> The
> Brittish are morally bankrupt.
Even the British, without the extravagant number of "t"s, are not quite
beyond redemption. You're certainly right about the bankrupt bit.
> So is Canada and many other places.
> I would like to see anyone handle four young thugs with stout English
> cudgels with the proper tool.
Hang on: who has the cudgel(s)? Old Geezer with cudgel gets in first
blow (that's important: bugger negotiations) and down one. (Elbow will
do quite nicely: few people, never mind young thugs, fight well with a
smashed elbow. In padded winter clothing, it would have to be face or
wrist. Wrist, or indeed hand, will do the business tolerably well.)
Second blow on next-nearest, almost certain to be disabling. It's only
a wee bittie stick, after all. Young thugs not expecting this sort of
response. The surviving pair circle around, could get dodgy, but most
likely they run away. Old Geezer, panting, does not pursue.
Then of course Old Geezer is in court charged with affray etc and
inflicting harm on poor, misunderstood young thugs. "He was a lovely
boy," said his 240-lb mum, mother of 14 by 27 different fathers. While
I wouldn't encourage excessive use, I do concede that there's something
to be said for automatic weapons.
But do not underestimate the Stout English Cudgel. Light,
harmless-looking, simple to conceal up a sleeve and can easily shatter
a paving stone. It's something to do with the hazelwood. We're not
talking crude, US-style baseball bats here, although these undoubtedly
have their uses. Like our good Dottore's pick-handle. Tell you what:
you and I will shape up with cudgel vs baseball bat, then fall about
laughing and argue about who buys the first round.
La N
"Alan Lothian" <alanl...@mac.com> wrote in message
news:271220091445368724%alanl...@mac.com...
Mr. Lothian, I just want to say that I admire your floofy kind of writing,
much in the style of the once-upon-a-time regular, TMO. Save in place of
your Biblical references, he would substitute deep sea fishing. I wish he
hadn't given up on the group when his ISP provider dropped Usenet.
- nil
La N
"Andrew Robert Breen" <a...@aber.ac.uk> wrote in message
news:pk5k07x...@news.aber.ac.uk...
> In article <271220091445368724%alanl...@mac.com>,
> Alan Lothian <see .sig> wrote:
>>The UseNet replacement is of course the "blogosphere", where people
>>with silly names exchange inane and usually illiterate remarks. Also
>
> Ah. 'blogs. Just like Exabyte tapes, a Write Once, Read Never medium..
>
Blogs (unlike Twitter, Facebook, and the ilk) peaked a few years ago and
have since declined in popularity. I think part of the reason is that they
have adversely affected many people's personal and work lives in a manner
that have been foreseen.
- nil
Eugene Griessel
wrote:
Blogs are the biggest amplifier of human stupidity ever. And to a
large extent they have destroyed the web's usefulness as a resource.
Eugene L Griessel
Good taste and humour are a contradiction in terms,
like a chaste whore.
- I post only from Sci.Military.Naval -
Alan Lothian
<nilita20...@yahoo.com> wrote:
They are infested by useless tossers hiding behind silly names. Note,
Nilita, and I speak as a friend, that you are not sinless in this
respect.
Looking at the Grauniad, or whatever, really can't remember: why on
Earth should I want to read anything "written" by someone called
"Cooldude 3141". I made that one up, since I can't be arsed finding a
real example. But the good Lord knows there are plenty.
Eugene Griessel
wrote:
>In article <dqMZm.59095$PH1.46776@edtnps82>, La N
><nilita20...@yahoo.com> wrote:
>
>> "Andrew Robert Breen" <a...@aber.ac.uk> wrote in message
>> news:pk5k07x...@news.aber.ac.uk...
>> > In article <271220091445368724%alanl...@mac.com>,
>> > Alan Lothian <see .sig> wrote:
>> >>The UseNet replacement is of course the "blogosphere", where people
>> >>with silly names exchange inane and usually illiterate remarks. Also
>> >
>> > Ah. 'blogs. Just like Exabyte tapes, a Write Once, Read Never medium..
>> >
>>
>> Blogs (unlike Twitter, Facebook, and the ilk) peaked a few years ago and
>> have since declined in popularity. I think part of the reason is that they
>> have adversely affected many people's personal and work lives in a manner
>> that have been foreseen.
>>
>
>They are infested by useless tossers hiding behind silly names. Note,
>Nilita, and I speak as a friend, that you are not sinless in this
>respect.
>
>Looking at the Grauniad, or whatever, really can't remember: why on
>Earth should I want to read anything "written" by someone called
>"Cooldude 3141". I made that one up, since I can't be arsed finding a
>real example. But the good Lord knows there are plenty.
The more ignorant the blogger, the more inane the name, the more
voiceferous in my experience.
Eugene L Griessel
A fool and his money are soon elected.
William Black
> In article <dqMZm.59095$PH1.46776@edtnps82>, La N
> <nilita20...@yahoo.com> wrote:
>
>> "Andrew Robert Breen" <a...@aber.ac.uk> wrote in message
>> news:pk5k07x...@news.aber.ac.uk...
>>> In article <271220091445368724%alanl...@mac.com>,
>>> Alan Lothian <see .sig> wrote:
>>>> The UseNet replacement is of course the "blogosphere", where people
>>>> with silly names exchange inane and usually illiterate remarks. Also
>>> Ah. 'blogs. Just like Exabyte tapes, a Write Once, Read Never medium..
>>>
>> Blogs (unlike Twitter, Facebook, and the ilk) peaked a few years ago and
>> have since declined in popularity. I think part of the reason is that they
>> have adversely affected many people's personal and work lives in a manner
>> that have been foreseen.
>>
>
> They are infested by useless tossers hiding behind silly names. Note,
> Nilita, and I speak as a friend, that you are not sinless in this
> respect.
>
> Looking at the Grauniad, or whatever, really can't remember: why on
> Earth should I want to read anything "written" by someone called
> "Cooldude 3141". I made that one up, since I can't be arsed finding a
> real example. But the good Lord knows there are plenty.
>
The whole blogger thing never really took off in the UK in the way it
did in the USA, probably because we're not good at listening to experts
who don't earn a living being expert...
In the USA Jim Dunnigan is listened to as a serious commentator on
military affairs, in the UK he'd be described as 'a toy soldier
fanatic' and dismissed...
--
William Black
"Any number under six"
The answer given by Englishman Richard Peeke when asked by the Duke of
Medina Sidonia how many Spanish sword and buckler men he could beat
single handed with a quarterstaff.
Jack Linthicum
> Alan Lothian wrote:
> > In article <dqMZm.59095$PH1.46776@edtnps82>, La N
>
> >> "Andrew Robert Breen" <a...@aber.ac.uk> wrote in message
> >>news:pk5k07x...@news.aber.ac.uk...
are you sure about Dunnigan ?
La N
> In article <dqMZm.59095$PH1.46776@edtnps82>, La N
> <nilita20...@yahoo.com> wrote:
>
>> "Andrew Robert Breen" <a...@aber.ac.uk> wrote in message
>> news:pk5k07x...@news.aber.ac.uk...
>> > In article <271220091445368724%alanl...@mac.com>,
>> > Alan Lothian <see .sig> wrote:
>> >>The UseNet replacement is of course the "blogosphere", where people
>> >>with silly names exchange inane and usually illiterate remarks. Also
>> >
>> > Ah. 'blogs. Just like Exabyte tapes, a Write Once, Read Never medium..
>> >
>>
>> Blogs (unlike Twitter, Facebook, and the ilk) peaked a few years ago and
>> have since declined in popularity. I think part of the reason is that
>> they
>> have adversely affected many people's personal and work lives in a manner
>> that have been foreseen.
>>
>
> They are infested by useless tossers hiding behind silly names. Note,
> Nilita, and I speak as a friend, that you are not sinless in this
> respect.
>
Nilita is my multi-year nickname online and off, a derivative of my real
name. Several people here know me IRL, and that's good enough for me.
- nil
La N
"William Black" <willia...@hotmail.co.uk> wrote in message
news:hh8di1$4rh$1...@news.eternal-september.org...
Bloggers are one thing; Usenet another. Usenet, itself a dying medium,
tends to bring out the wackos who, if they disagree with something you say,
have no hesitation in posting and x-posting personal information about their
target that they have researched, call employers, etc.
- nilita
La N
"La N" <nilita20...@yahoo.com> wrote in message
news:k8PZm.59118$PH1.35273@edtnps82...
btw, Mr. Lothian, if you are concerned about my full name, just seek me out
in Facebook, and you'll get to read my "blog", my clever bon mots, get
details of my private life, photos, everything ....;)
- nilita
Alan Lothian
Griessel <eug...@dynagen.co.za> wrote:
>
> Blogs are the biggest amplifier of human stupidity ever. And to a
> large extent they have destroyed the web's usefulness as a resource.
"Whenever I hear the word 'blog' I reach for my Browning. And this is
not a reference to a moderately interesting 19th-century English poet."
The thing I used to like about masturbation is that way back then it
was done in private, as quietly as possible, involving one, conceivably
two, hands and quite emphatically *one* set of genitals. Not so these
days. I am, as all know, the most liberal and tolerant of men, but I
find myself moving far to the right of our dear Jim Yanik. I don't so
much want a handsome pistol or even a modest, ladylike 37mm grenade
launcher, as I want a radio link to Andrew and a full battery of 155s.
Repeat. With bloggers, you don't have to worry about collateral damage:
they're all fair game, under the Wanking Act of 2008, so named from the
Chinese city where the UN came to agreement.
But, if I may be permitted to be serious for a moment, despite the
holiday season, what Eugene points out is nothing more than the tragedy
of the commons. Although it might be wiser simply to think of
"bloggers" as a kind of black mould, you know, the stuff that shows up
in your shower however hard you try to get rid of it.
But to continue being serious (and all know this is most unlike me)
what do you do with bloggers? You certainly can't argue with them, and
they are now so all-over-the-place that they are hard to ignore. I
respectfully request advice. Much as it would be pleasing, Andrew's (or
Arved's) 155mms are not really much use. Operation Bloghammer, anyone?
Perhaps it is best if I just pour myself a last glass of good Ardechois
Viognier (most of it used to wash down a preposterous quantity of
mussels[1]) and go to bed early.
[1] for the seacooks among us. Street markets here are currently
flooded with tiny Clementines from Corsica. I have proven, this very
evening, by experiment, that the addition of three or four to a moules
marinieres mix -- onions, touch of garlic, a few herbs, white wine and
of course the mussels -- is actually a really good idea. Pleasing tinge
of flavour to the broth, and once you've finished the mussels (I can't
believe I truly ate so many) the little segments of Clementine are an
exquisite bonus. You read it here first.
La N
> In article <3p6fj553s4uqglku1...@4ax.com>, Eugene
> Griessel <eug...@dynagen.co.za> wrote:
> >
> But to continue being serious (and all know this is most unlike me)
> what do you do with bloggers? You certainly can't argue with them, and
> they are now so all-over-the-place that they are hard to ignore.
Really? I don't see bloggers anywhere unless I'm seeking them out. Where
do *you* see them?
To me, this is similar to someone saying, "I can't stand reality TV shows!
Why are there so many of them!" Simple: Turn the channel. Voila! No
reality show!
Dude, nobody is imposing anything on you that you don't somehow seek out and
attract to yourself, and I say that as a friend. Isn't it great that we
have choices in life and on the internet and on TV?
- nilita
La N
> what do you do with bloggers? You certainly can't argue with them, and
> they are now so all-over-the-place that they are hard to ignore. I
> respectfully request advice.
1 Peter 5:6-7
de nada,
- nil
William Black
>
> are you sure about Dunnigan ?
He's certainly not dismissed, he IS listened to.
The validity of his views are something for further discussion at a
later date, but he isn't ignored...
Eugene Griessel
wrote:
>[1] for the seacooks among us. Street markets here are currently
>flooded with tiny Clementines from Corsica. I have proven, this very
>evening, by experiment, that the addition of three or four to a moules
>marinieres mix -- onions, touch of garlic, a few herbs, white wine and
>of course the mussels -- is actually a really good idea. Pleasing tinge
>of flavour to the broth, and once you've finished the mussels (I can't
>believe I truly ate so many) the little segments of Clementine are an
>exquisite bonus. You read it here first.
"Van die os op die jas" as a good old Afrikaans expression would have
it - one of my Xmas prezzies was a ravioli maker. My family eagerly
and expectantly await my commencement of production - something I have
no intention of doing. I have received some strange devices from them
in the past but this one truly takes the biscuit. The good deity
knows waht possessed them.
Straying even further from the point - when I was working for a
fishing company my neighbour was a Frenchman from Marseille who,
having free slather on the trawlers, used to cook up amazing messes
all of which he labelled "bouillabaisse" from the free/stolen fish he
carried home. It seemed so long as it had fish and garlic it could be
bouillabaisse.
Eugene L Griessel
The history of mankind is an immense sea of errors in which few obscure
truths may be here and there found. - C de Beccaria
Eugene Griessel
wrote:
>
In days of yore one could google for "how do I stop MS WinXXX from
turning upside dowwn when I hit the widgetgidget button" and get three
hits all of which had useful information on how to cure the problem.
Today one gets 48967235 hits, all of them blogs and none of which
contain anything useful but insane drivel from illiterate fools.
Eugene L Griessel
The history of mankind is an immense sea of errors in which few obscure
truths may be here and there found. - C de Beccaria
- I post only from Sci.Military.Naval -
La N
"Eugene Griessel" <eug...@dynagen.co.za> wrote in message
news:r6hfj55ii0dg4s2i2...@4ax.com...
> On Sun, 27 Dec 2009 20:18:39 GMT, "La N" <nilita20...@yahoo.com>
> wrote:
>
>>
>>"Alan Lothian" <alanl...@mac.com> wrote in message
>>news:271220092115059258%alanl...@mac.com...
>>> In article <3p6fj553s4uqglku1...@4ax.com>, Eugene
>>> Griessel <eug...@dynagen.co.za> wrote:
>>> >
>>> But to continue being serious (and all know this is most unlike me)
>>> what do you do with bloggers? You certainly can't argue with them, and
>>> they are now so all-over-the-place that they are hard to ignore.
>>
>>Really? I don't see bloggers anywhere unless I'm seeking them out. Where
>>do *you* see them?
>>
>>To me, this is similar to someone saying, "I can't stand reality TV shows!
>>Why are there so many of them!" Simple: Turn the channel. Voila! No
>>reality show!
>>
>>Dude, nobody is imposing anything on you that you don't somehow seek out
>>and
>>attract to yourself, and I say that as a friend. Isn't it great that we
>>have choices in life and on the internet and on TV?
>>
>
> In days of yore one could google for "how do I stop MS WinXXX from
> turning upside dowwn when I hit the widgetgidget button" and get three
> hits all of which had useful information on how to cure the problem.
> Today one gets 48967235 hits, all of them blogs and none of which
> contain anything useful but insane drivel from illiterate fools.
>
Interesting. I've done many technical-related searches WRT answers to my
questions and generally haven't experienced that problem. In fact, I'm
usually amazed at how efficiently I can find an answer without having to bug
one of my friends to come over and figure something out for me. I really
truly don't see lots of blogs. There are a lot of technical sites out
there.
\YMMV, of course. I tend to mentally phase out silly blog-style articles
such as "My wacky adventures in MS WinXXX Land".
Mind you, articles such as MS WinXXX For Dummies always work for me ...;p
- nil
Dr. Vincent Quin, Ph.D.
and my dear airhead, you who tolerate your friends behaving as wackos are thus wacko yourself.
;-)
La N
Further to this, I have always thought of "blogs" as personal diary type
thingies, but now I see by Wiki:
http://en.wikipedia.org/wiki/Blog
that there are all kinds of "blogs", including "political" and "technical".
I still believe it is easy enough to filter them out of your searches, but
that's just *moi*.
The article references Usenet as a kind of precursor to blogs. And, I
actually don't see too much difference. People post their opinions/facts
and personal biases [on Usenet] and subsequently attempt to thwart
challenges to same. What's the difference if you use your real name or a
"handle"? Postings are still generally ego-based. We all of us believe
ourselves to be "right" all of the time ... well .... don't we? ...;)
Anyway, that's why I tend to reiterate that what one reads one should always
digest with the proverbial grain of salt. Certainly, anything *I* post
should be taken with huge bags of salt.
- nil
Alan Lothian
<nilita20...@yahoo.com> wrote:
>
> Dude, nobody is imposing anything on you that you don't somehow seek out and
> attract to yourself, and I say that as a friend. Isn't it great that we
> have choices in life and on the internet and on TV?
Tell you what, Nilita. Unless you want to spoil irrevocably a beautiful
friendship, do not ever, ever call me "Dude" again. That's your first,
second, third and last warning.
As for the rest of it, signal and noise. Blogs are all noise, and no
signal. I'll stick to dying Usenet, I've been hanging around it for
more than 15 years. Smn is the only *English language* group I still
"belong" to. I will also stand by my comments on masturbation.
BlackBeard
>
> [1] for the seacooks among us. Street markets here are currently
> flooded with tiny Clementines from Corsica. I have proven, this very
> evening, by experiment, that the addition of three or four to a moules
> marinieres mix -- onions, touch of garlic, a few herbs, white wine and
> of course the mussels -- is actually a really good idea. Pleasing tinge
> of flavour to the broth, and once you've finished the mussels (I can't
> believe I truly ate so many) the little segments of Clementine are an
> exquisite bonus. You read it here first.
>
Thank you for the previous kind words Alan and know they are
reciprocated.
For my contribution; I made my Traditional Christmas Posole' De Mar
last night for my family.
Although the quality of the fish and shellfish is sadly poor when you
live at he doorstep to Death Valley, the hearty broth compensates for
the previously frozen ingredients. Most years we spend Christmas in
San Diego and the selection is far better in the Vietnamese market I
frequent.
The broth starts with the onions sauteed just shy of becoming
caramelized then the garlic sweated- but never browned. Good roasted
chicken stock, cumin, black pepper, and a good quality chili powder
with sufficient bite. I prefer Santa Cruz from Tumacacori Az. and a
touch of New Mexico Hot. A fair portion of nixtamal for the body of
the posole' is then added.
When all of this properly merged and spices were adjusted I added the
little neck clams and mussels. After about 2 minutes I added some
chunks of Red Snapper and Cod. Another minute or so and the scallops
and shrimp went in the pot.
Once the shellfish were open the sopa was served with a light sprinkle
of chopped cilantro, green onions, and a squeeze of lime.
A good hard roll and a moderate Pinot Grigio completed the meal.
Heaven in a bowl. In fact, my mouth is watering and the leftovers are
calling me now. I'll be back later.
BB
Alan Lothian
<nilita20...@yahoo.com> wrote:
>
> btw, Mr. Lothian, if you are concerned about my full name, just seek me out
> in Facebook, and you'll get to read my "blog", my clever bon mots, get
> details of my private life, photos, everything ....;)
I don't do "Facebook", or "Twitter". I have, as a matter of fact, a
Facebook account, which a (female) American friend talked me into about
four years ago. Or maybe it was five. My computer still remembers my
username and password, I don't. Occasionally I get fatuous emails from
Facebookists who want to be my fwendie-wendie. If I am in a good mood,
I ignore them. If I am in a bad mood, I reply using the most common
English expression on planet Earth. I personally wouldn't give a
nanogram of ratshit to save Facebook or any of the other wankfests from
divine thunderbolts. Not, of course, that I claim any directing power
over divine thunderbolts. (I would, though, hesitantly suggest to the
Almighty that He has been a little too reluctant to use them in recent
years, but it's up to Him, not me, and He has so far shown no especial
willingness to listen to my suggestions.)
My one Net vice is UseNet, specifically, in English, smn. I was a
founder-member of soc.history.what-if about, hmm, 14 years ago? but I
got bored with its internal politics and endless reruns of the same
stuff. Still, I got a great deal of pleasure out of it for a long time,
learned a great deal, and I wish it no ill. How I have found myself a
deeply embedded regular on smn still puzzles me, but there you go.
There are probably only about twenty of us left, now. You're quite
right that UseNet is dying: I have said the same myself.
But if I post anything on UseNet, or anywhere else, it is always under
my true name. I can be Googled: I'm real, ho ho ho. I have never
written an anonymous letter in my life, either electronically or on
paper, and I do not propose to start now. Be it wise, be it foolish,
anything I write is under my own flag. Punto e basta. And assuredly I
have written foolish things. But they were never signed Cooldude3145. I
wouldn't cross the street to piss on Cooldude3145 if he was on fire.
Other than that, the Net is a research tool for me, which saves me
having to go to all manner of libraries in person. Back in 2001, I
spent a week in the Bibliotheque Nationale in Paris poring through a
rare book by an 18th-century s�avant while a tricoteuse hovered behind
me to make sure I didn't open the precious volume by more than about 30
degrees. Got back home to discover that some French smartass had just
put the whole bloody thing on the Web. And that was back in 2001.
Sometimes I still have to go to the libraries, but I can live with
that. Gets me out of the house. And Project #3 will require research in
the episcopal library in Mende, which is NOT on the Net. Alas. I am as
lazy as the next writer, and probably lazier than most.
If I want to do social networking, I go to the pub or the bar or meet
friends of friends. A brief foray into "Internet Dating" brought an
even briefer sexual frenzy, followed by an icy deluge of cold common
sense. Does happen. I am not as stupid as I may sometimes appear.
Enough.
Eugene Griessel
wrote:
>
>The article references Usenet as a kind of precursor to blogs. And, I
>actually don't see too much difference. People post their opinions/facts
>and personal biases [on Usenet] and subsequently attempt to thwart
>challenges to same. What's the difference if you use your real name or a
>"handle"? Postings are still generally ego-based. We all of us believe
>ourselves to be "right" all of the time ... well .... don't we? ...;)
>
A blog is speaker's corner in Hyde park - Usenet is the rough bar down
in dock road. In dock road you stand to get your block knocked off
for making stupid statements - in Hyde Park this is far less likely.
Eugene L Griessel
Men and nations act rationally when all other possibilities
have been exhausted.
Eugene Griessel
wrote:
>Tell you what, Nilita. Unless you want to spoil irrevocably a beautiful
>friendship, do not ever, ever call me "Dude" again. That's your first,
>second, third and last warning.
I see we share the same aversion to the title "dude" - it's one
epithet which invariably provokes me to a violent reaction.
>As for the rest of it, signal and noise. Blogs are all noise, and no
>signal. I'll stick to dying Usenet, I've been hanging around it for
>more than 15 years. Smn is the only *English language* group I still
>"belong" to. I will also stand by my comments on masturbation.
Usenet has been dying for decades, at least since the advent of AOL,
- strangely it does not seem to want to lie down and cease breathing.
Eugene L Griessel
Nobody believes a rumor until it's officially denied.
Eugene Griessel
Son, you are, for a complete whacko, fake and fraud, as demonstrably
airheaded as they come.
Eugene L Griessel
What is irritating about marriage is that it's a crime
that requires an accomplice.
La N
> - strangely it does not seem to want to lie down and cease breathing.
>
This group (s.m.n.) is one of the handful of remaining Usenet groups, out of
formerly thousands upon thousands, that are still viable. And more and more
ISPs have been DC'ing Usenet. I imagine a few of you diehards will continue
to entertain *moi* via Google Groups should that happen ... heheheh. Thus
far, my server has chosen only to DC binary groups, but who knows.
- nil
La N
> wrote:
>
>>Tell you what, Nilita. Unless you want to spoil irrevocably a beautiful
>>friendship, do not ever, ever call me "Dude" again. That's your first,
>>second, third and last warning.
Awwwww ... Mr. Lothian .... we will always be BFFs!
>
> I see we share the same aversion to the title "dude" - it's one
> epithet which invariably provokes me to a violent reaction.
>
You guys are too easy ....;p
- nil
Eugene Griessel
wrote:
>
Strange. The following from Wikipedia (I realise not always the most
reliable of sources):
"Over time, the amount of Usenet traffic has steadily increased.
Today, the average number of all text posts made in all Big-8
newsgroups is 1,800 new messages every hour, with an average of 25,000
messages per day.[24] However, these averages are minuscule in
comparison to the traffic in the binary groups.[25] Much of this
traffic increase reflects not an increase in discrete users or
newsgroup discussions, but instead the combination of massive
automated spamming and an increase in the use of .binaries newsgroups
in which large files are often posted publicly."
Eugene L Griessel
What is irritating about marriage is that it's a crime
that requires an accomplice.
- I post only from Sci.Military.Naval -
La N
That is indeed very strange. Can you find some other Usenet groups that are
as vibrant as s.m.n. or that are even functioning? Some that I used to
participate in the early days of Usenet, i.e. writing and poetry groups,
have since been trashed.
- nilita
La N
>
> ."
>>
>
> That is indeed very strange. Can you find some other Usenet groups that
> are as vibrant as s.m.n. or that are even functioning? Some that I used
> to participate in the early days of Usenet, i.e. writing and poetry
> groups, have since been trashed.
>
>
with certainty that virtually all of the mil. groups have been trashed,
including Canadian and American.
Where are all these alleged growing community of Usenet posters traveling
to?
- nil
deem...@aol.com
> "Eugene Griessel" <eug...@dynagen.co.za> wrote in message
>
> news:5ipfj518do8bh1agp...@4ax.com...
>
>
>
>
>
> > wrote:
>
> >>"Eugene Griessel" <eug...@dynagen.co.za> wrote in message
> >>news:alnfj59hlrv3521no...@4ax.com...
Rec.Sport.Football.College moreso...but you'll probably need at
least a passing interest in US-style football...and US politics...and
you get the picture.
Soc.Culture.Scottish...but you already know that.
Rec.Aviation.Military...a bit less than SMN, but still going.
La N
> On Dec 27, 6:01 pm, "La N" <nilita2004NOS...@yahoo.com> wrote:
>> "Eugene Griessel" <eug...@dynagen.co.za> wrote in message
>>>
>> that are as vibrant as s.m.n. or that are even functioning? Some
>> that I used to participate in the early days of Usenet, i.e. writing
>> and poetry groups, have since been trashed.
>>
>> - nilita-
>
> Rec.Sport.Football.College moreso...but you'll probably need at
> least a passing interest in US-style football...and US politics...and
> you get the picture.
>
> Soc.Culture.Scottish...but you already know that.
Speaking of which, why isn't Mr. Lothian over there?
>
> Rec.Aviation.Military...a bit less than SMN, but still going.
My ISP populates literally thousands of Usenet groups, and occasionally I
will do a random click on any number of them to see if they are (still)
functional, and *nada*.
- nilita
La N
> deem...@aol.com wrote:
>
> My ISP populates literally thousands of Usenet groups, and
> occasionally I will do a random click on any number of them to see if
> they are (still) functional, and *nada*.
>
Further, what percentage of internet users even know or care that Usenet
exists anymore?
Once upon a time, Usenet was *the* gathering place for literary, technical
and other erudites. t'ain't so anymore.
- nil
Eugene Griessel
wrote:
>My ISP populates literally thousands of Usenet groups, and occasionally I
>will do a random click on any number of them to see if they are (still)
>functional, and *nada*.
Frequently an ISP will stop carrying posts from a group but neglect to
remove it from their service - thus it looks like nobody is posting
there anymore. Check with another usenet service first before
deciding that a group is definitely defunct.
Eugene L Griessel
The only person that can change his mind, is he that has one.
La N
> On Sun, 27 Dec 2009 23:12:00 GMT, "La N" <nilita20...@yahoo.com>
> wrote:
>
>> My ISP populates literally thousands of Usenet groups, and
>> occasionally I will do a random click on any number of them to see
>> if they are (still) functional, and *nada*.
>
> Frequently an ISP will stop carrying posts from a group but neglect to
> remove it from their service - thus it looks like nobody is posting
> there anymore. Check with another usenet service first before
> deciding that a group is definitely defunct.
>
A cross reference via Google Groups confirms same. Most people I know have
never even heard of Usenet, although they may use their computers for all
sorts of other functions.
- nilita
Alan Lothian
<f26a1dd2-a267-4f79...@j14g2000yqm.googlegroups.com>,
BlackBeard <spk...@msn.com> wrote:
> On Dec 27, 12:15�pm, Alan Lothian <alanloth...@mac.com> wrote:
>
> >
> > [1] for the seacooks among us. Street markets here are currently
> > flooded with tiny Clementines from Corsica. I have proven, this very
> > evening, by experiment, that the addition of three or four to a moules
> > marinieres mix -- onions, touch of garlic, a few herbs, white wine and
> > of course the mussels -- is actually a really good idea. Pleasing tinge
> > of flavour to the broth, and once you've finished the mussels (I can't
> > believe I truly ate so many) the little segments of Clementine are an
> > exquisite bonus. You read it here first.
> >
>
> Thank you for the previous kind words Alan and know they are
> reciprocated.
Oh, we're all right, the pair of us.
Your recipe, which I have cut and pasted for future reference, looks
pretty damned good to me. I *can* get excellent seafood in the village;
I just have to take a very deep breath and pay for it. Just a comment
or two and a question:
<snippaggi>
> The broth starts with the onions sauteed just shy of becoming
> caramelized then the garlic sweated- but never browned.
Absolutely. With onions, you may be allowed a certain latitude, but
browned garlic invariably imparts a foul, burnt taste to any dish.
Indeed, it's a good sieve to sort out idiot recipes. "Brown the garlic"
-- throw the book out of the kitchen window. Anyway, I am with you so
far. I'm pouring out the nice Viognier for the guests while you get on
with the cooking and generate salivatory aromas.
> Good roasted
> chicken stock,
I'd rather make a stock from leftover chicken roast than bin it, for
sure, but you are a lot better doing it with the raw stuff. Still, no
problems so far for me. What I do with a chicken, living either solo or
en deux (me, not the chicken) is cut it up so you have two breast
fillets, two proper legs (including the underbelly bits the French call
"the oysters") and use the rest to make a seriously top-of-the-range
stock. That way you get two meals for two and a splendid kitchen
resource. Nonetheless, I am still with you, and still salivating.
> cumin, black pepper, and a good quality chili powder
> with sufficient bite.
I have been informed that the thing to go for around here is a Basque
chili called "espoleto" or something like that. The nice spice lady in
the market yesterday said she was "desol�e" but couldn't get any for
love nor money and told me I should ask again next week. Chili
aficionados all have their own tastes anyway. But still with you, and
I'll keep you posted. With chili, has to be flavour over fire.
> I prefer Santa Cruz from Tumacacori Az. and a
> touch of New Mexico Hot.
That's what I meant about chili aficionados. I cast neither doubt nor
aspersion on your recipe, I am merely unfamiliar with these precise
varieties. More than willing to try. So still with you.
> A fair portion of nixtamal for the body of
> the posole' is then added.
Now "nixtamal" leaves me simply baffled. I am sure I would like it, but
I don't know what it is.
> When all of this properly merged and spices were adjusted I added the
> little neck clams and mussels. After about 2 minutes I added some
> chunks of Red Snapper and Cod. Another minute or so and the scallops
> and shrimp went in the pot.
Timing sounds pretty good to me. A couple of hours ago I just ate a
preposterous quantity of mussels. GIven local availabilities, I might
chuck a few small red mullet in there instead of the snapper, but
mutatis mutandis as the Romans said. We are clearly both on the same
side. This just sounds better and better.
> Once the shellfish were open the sopa was served with a light sprinkle
> of chopped cilantro
That's fresh coriander in proper English, but it tastes the same
whatever. Can be overdone, but we're in the hands of a master, here.
Still with you, still salivating
> green onions, and a squeeze of lime.
Far better than lemon.
> A good hard roll and a moderate Pinot Grigio completed the meal.
> Heaven in a bowl. In fact, my mouth is watering and the leftovers are
> calling me now. I'll be back later.
I do wish broadband internet could be upgraded. Fabulous recipe, BB. I
propose to make a version here with somewhat different (but not very
different) ingredients. Littleneck clams not available (I have eaten
enough of the things in the US) but we have pretty damned decent
palourdes, and bigger clams called "amandes" which tend to be tough
unless you're careful. But if you don't overdo the chili and the
coriander, you have a superb dish here. I might chuck in some finely
sliced small squid, but on the other hand, it might be even better to
stick as close as possible to your original. One of the nice things
about living in a village in rural France is the extraordinary
availability of first-class seafood. Of course, you pay through the
nose for it, but it's bloody good. And mussels are still fairly cheap.
Although if I'd gone to all that trouble and expense, I'd bugger the
Pinot Grigio and break out some good white Burgundy. Can't run to
Puligny Montrachet at the moment, but that's the direction.
I'd trade you my fish stew recipe, but since it absolutely depends on
what's available in the market (MUST include conger eel) it would be
pretty pointless. You'd sniff around the stalls and figure out your own
with no great difficulty in any case. You need at least 8 people,
considering the amount and variety (variable variety) of fish required.
On-topic from tomorrow, I promise.
Alan Lothian
Griessel <eug...@dynagen.co.za> wrote:
> A blog is speaker's corner in Hyde park - Usenet is the rough bar down
> in dock road. In dock road you stand to get your block knocked off
> for making stupid statements - in Hyde Park this is far less likely.
That's really not at all a bad analogy. Thanks, Eugene, I propose to
steal it at the first opportunity. Bit like wine bars and proper pubs,
but your simile is better.
Alan Lothian
Griessel <eug...@dynagen.co.za> wrote:
> - strangely it does not seem to want to lie down and cease breathing.
Now why does that strike a chord? Say what you like about breathing
(cough, cough) but it's better than the obviously available
alternative.
Alan Lothian
<nilita20...@yahoo.com> wrote:
> deem...@aol.com wrote:
<snippaggio>
> > Soc.Culture.Scottish...but you already know that.
>
> Speaking of which, why isn't Mr. Lothian over there?
Was, once. My fuckwit tolerance, never high, gets lower every day. I
gave up on it because it is crawling with Scotnats, a class of person I
despise to the marrow of my bones, and because of the sheer level of
idiocy. When I tried to explain to someone the Code Napoleon basis of
much of continental European law, I was accused of ignorant racism. By
someone who purported to be a graduate student. Scotland will not be
seeing me again, in anything like the near future.
Actually, that was scot.general, now that I come to think of it. Same
stuff applies. You're in for a short rant, now. The Scotland I left all
those years ago was a wonderfully open, wry, ferociously educated
culture with enormous worldwide connections. Now it's a semi-literate,
anglophobic, narrow, chip-on-shoulder and public-tit-sucking disaster.
There's a guid Scots word for it: "wee". Fuck them. You may be assured
that I am by no means the only non-resident Scot who holds this
opinion.
> My ISP populates literally thousands of Usenet groups, and occasionally I
> will do a random click on any number of them to see if they are (still)
> functional, and *nada*.
Try some of the French or Italian groups: started late, dying out
later. This is probably true of other languages, but I only really
speak French and Italian. NB they are quite nice to anglophones who
make an effort. Well, usually. I got into terrible trouble on an
Italian group by using language I'd learned in Tuscan bars. "Wash yer
mooth oot wi' black soap", as my auld Scots mither would have said.
ha4h...@kent.i-did-not-set--mail-host-address--so-tickle-me
> On Sun, 27 Dec 2009 20:18:39 GMT, "La N" <nilita20...@yahoo.com>
> wrote:
>
>>
>>"Alan Lothian" <alanl...@mac.com> wrote in message
>>news:271220092115059258%alanl...@mac.com...
>>> In article <3p6fj553s4uqglku1...@4ax.com>, Eugene
>>> Griessel <eug...@dynagen.co.za> wrote:
>>> >
>>> But to continue being serious (and all know this is most unlike me)
>>> what do you do with bloggers? You certainly can't argue with them, and
>>> they are now so all-over-the-place that they are hard to ignore.
>>
>>Really? I don't see bloggers anywhere unless I'm seeking them out. Where
>>do *you* see them?
>>
>>To me, this is similar to someone saying, "I can't stand reality TV shows!
>>Why are there so many of them!" Simple: Turn the channel. Voila! No
>>reality show!
>>
>>Dude, nobody is imposing anything on you that you don't somehow seek out and
>>attract to yourself, and I say that as a friend. Isn't it great that we
>>have choices in life and on the internet and on TV?
>>
>
> In days of yore one could google for "how do I stop MS WinXXX from
> turning upside dowwn when I hit the widgetgidget button" and get three
> hits all of which had useful information on how to cure the problem.
> Today one gets 48967235 hits, all of them blogs and none of which
> contain anything useful but insane drivel from illiterate fools.
Perhaps it is time for a new search engine. sort of like google in the
early 1990's. One that ignores useless information and doesn't line up
commercial sites first according to some arcane agenda (sort of like GS
does with your tradiing orders---put theirs in first).
Alan Lothian
Griessel <eug...@dynagen.co.za> wrote:
> On Sun, 27 Dec 2009 13:00:21 -0800, "Dr. Vincent Quin, Ph.D."
> <dr...@coldine.edu> wrote:
<snippaggio of preposterous clown, long since killfiled>
>
> Son, you are, for a complete whacko, fake and fraud, as demonstrably
> airheaded as they come.
And the good Dr Quin will remain as a stain on a rock in a tidal pool
when UseNet finally dies.
deem...@aol.com
> La N wrote:
I'm sure the majority....a larger majority as the people in
question get younger...have never heard of it. It's not "immediate"
enough for those who are used to IMs, etc. It also lacks the bells and
whistles of Facebook, etc.
deem...@aol.com
> In article <4RRZm.59135$PH1.24705@edtnps82>, La N
>
> > deemsb...@aol.com wrote:
>
> <snippaggio>
>
> > > Soc.Culture.Scottish...but you already know that.
>
> > Speaking of which, why isn't Mr. Lothian over there?
>
> Was, once. My fuckwit tolerance, never high, gets lower every day. I
> gave up on it because it is crawling with Scotnats, a class of person I
> despise to the marrow of my bones, and because of the sheer level of
> idiocy. When I tried to explain to someone the Code Napoleon basis of
> much of continental European law, I was accused of ignorant racism. By
> someone who purported to be a graduate student. Scotland will not be
> seeing me again, in anything like the near future.
>
> Actually, that was scot.general, now that I come to think of it. Same
> stuff applies. You're in for a short rant, now. The Scotland I left all
> those years ago was a wonderfully open, wry, ferociously educated
> culture with enormous worldwide connections. Now it's a semi-literate,
> anglophobic, narrow, chip-on-shoulder and public-tit-sucking disaster.
> There's a guid Scots word for it: "wee". Fuck them. You may be assured
> that I am by no means the only non-resident Scot who holds this
> opinion.
Just an unwashed, semi-literate Merks opinion, but SCS still has
promise. It has the same amount of crap that all other groups suffer
from, but there are some pretty interesting people there.
BlackBeard
> In article
> <f26a1dd2-a267-4f79-9177-016f4fd6a...@j14g2000yqm.googlegroups.com>,
> >
> BlackBeard <spk_...@msn.com> wrote:
> > On Dec 27, 12:15 pm, Alan Lothian <alanloth...@mac.com> wrote:
>
> <snippaggi>
>
> > The broth starts with the onions sauteed just shy of becoming
> > caramelized then the garlic sweated- but never browned.
>
> Absolutely. With onions, you may be allowed a certain latitude, but
> browned garlic invariably imparts a foul, burnt taste to any dish.
> Indeed, it's a good sieve to sort out idiot recipes. "Brown the garlic"
> -- throw the book out of the kitchen window. Anyway, I am with you so
> far. I'm pouring out the nice Viognier for the guests while you get on
> with the cooking and generate salivatory aromas.
>
> > Good roasted
> > chicken stock,
>
> I'd rather make a stock from leftover chicken roast than bin it, for
> sure, but you are a lot better doing it with the raw stuff. Still, no
> problems so far for me.
I probably roast a chicken each month. The carcass, wings, etc. are
made into stock the next day. However, in a pinch I have used
Wolfgang Puck's roasted chicken stock for various meals and it is
passable, though not as good as homemade.
What I do with a chicken, living either solo or
> en deux (me, not the chicken) is cut it up so you have two breast
> fillets, two proper legs (including the underbelly bits the French call
> "the oysters") and use the rest to make a seriously top-of-the-range
> stock. That way you get two meals for two and a splendid kitchen
> resource. Nonetheless, I am still with you, and still salivating.
Exactly what I do with duck except the rendering of the fat is my
priority goal. Whether for confit or fried potatoes, I have an
undying love for duck fat. I have two ducks in the freezer right now
that are a bit past their prime (the flavor and safety of the meat is
fine, but I fear for the texture.) I plan to render the bulk of them
and use the rest for a duck sausage. Sometime in January I hope.
>
> > cumin, black pepper, and a good quality chili powder
> > with sufficient bite.
>
> I have been informed that the thing to go for around here is a Basque
> chili called "espoleto" or something like that. The nice spice lady in
> the market yesterday said she was "desolée" but couldn't get any for
> love nor money and told me I should ask again next week. Chili
> aficionados all have their own tastes anyway. But still with you, and
> I'll keep you posted. With chili, has to be flavour over fire.
Flavor over fire of course, except for 20-somethings trying to impress
their Superbowl friends with Fire-breathing but totally worthless
imitations of chile con carne. However their should be enough warmth
to awaken and prepare the taste buds for the flavors to follow.
>
> > I prefer Santa Cruz from Tumacacori Az. and a
> > touch of New Mexico Hot.
>
> That's what I meant about chili aficionados. I cast neither doubt nor
> aspersion on your recipe, I am merely unfamiliar with these precise
> varieties. More than willing to try. So still with you.
The Santa Cruz provides a nice rich flavor but little to no heat. A
small portion of NM-hot adds the heat (to taste of course.)
SC is available on-line, but I grew up with it in Tucson.
>
> > A fair portion of nixtamal for the body of
> > the posole' is then added.
>
> Now "nixtamal" leaves me simply baffled. I am sure I would like it, but
> I don't know what it is.
White (or yellow) hominy. Used in soups and stews and ground up for
corn tortillas and masa (dough) for tamales.
>
> > When all of this properly merged and spices were adjusted I added the
> > little neck clams and mussels. After about 2 minutes I added some
> > chunks of Red Snapper and Cod. Another minute or so and the scallops
> > and shrimp went in the pot.
>
> Timing sounds pretty good to me. A couple of hours ago I just ate a
> preposterous quantity of mussels. GIven local availabilities, I might
> chuck a few small red mullet in there instead of the snapper, but
> mutatis mutandis as the Romans said. We are clearly both on the same
> side. This just sounds better and better.
We certainly don't want our bivalves shriveling up to little rubber
bottle-stops.
As with any good cook, you take the recipe and use your best local
ingredients, adjust the ratios to suit your palate and make the dish
your own, giving due credit to the originator. ;)
>
> > Once the shellfish were open the sopa was served with a light sprinkle
> > of chopped cilantro
>
> That's fresh coriander in proper English, but it tastes the same
> whatever. Can be overdone, but we're in the hands of a master, here.
> Still with you, still salivating
>
> > green onions, and a squeeze of lime.
>
> Far better than lemon.
Any ingredient overdone can ruin a dish. The potency of your spices
and herbs can vary from batch to batch. So with proper tasting one
adjusts the proportions to suit the desired result. This is why I
rarely give exact proportions, I don't cook that way so I avoid
encouraging it.
>
> > A good hard roll and a moderate Pinot Grigio completed the meal.
> > Heaven in a bowl. In fact, my mouth is watering and the leftovers are
> > calling me now. I'll be back later.
>
> I do wish broadband internet could be upgraded. Fabulous recipe, BB. I
> propose to make a version here with somewhat different (but not very
> different) ingredients. Littleneck clams not available (I have eaten
> enough of the things in the US) but we have pretty damned decent
> palourdes, and bigger clams called "amandes" which tend to be tough
> unless you're careful. But if you don't overdo the chili and the
> coriander, you have a superb dish here. I might chuck in some finely
> sliced small squid, but on the other hand, it might be even better to
> stick as close as possible to your original. One of the nice things
> about living in a village in rural France is the extraordinary
> availability of first-class seafood. Of course, you pay through the
> nose for it, but it's bloody good. And mussels are still fairly cheap.
I always make it with what looks best from what is available. The
dish will change at certain times of the year depending on where I am
making it and the season. The dish differs in San Diego, here, and in
Monterey.
I was only listing what I used last night due to, as previously
explained our pitiful location in the desert.
>
> Although if I'd gone to all that trouble and expense, I'd bugger the
> Pinot Grigio and break out some good white Burgundy. Can't run to
> Puligny Montrachet at the moment, but that's the direction.
I have several bottles of WB from a tasting I attended in 2007 which
featured a representative of the region bringing a wide selection to
California (I liked the irony ;)
I'm a defender of to each his own with wine (within reason) and am
sure the WB would be a great match, but then so was the PG.
>
> I'd trade you my fish stew recipe, but since it absolutely depends on
> what's available in the market (MUST include conger eel) it would be
> pretty pointless. You'd sniff around the stalls and figure out your own
> with no great difficulty in any case. You need at least 8 people,
> considering the amount and variety (variable variety) of fish required.
This feeds about the same just due to the amount of ingredients, no
use going through the trouble and expense for one scallop and mussel
apiece. Although the trouble is minimal, about an hour total for prep
and cook time (depending on how much cleaning time the bivalves and
shrimp require.)
>
> On-topic from tomorrow, I promise.
I don't. Ustafish has to have a competent galley-- that is a Submarine
Mandate. Alcohol was mentioned which is always on topic in smn.
Denizens of the depths, specifically Neptune's creatures were
discussed. Besides, it's a far better conversation than the general
mix listed above.
Fare, and feed well.
BB
BlackBeard
>
> And the good Dr Quin will remain as a stain on a rock in a tidal pool
> when UseNet finally dies.
Regrettably I must disagree. Coastal regulations prohibit raw sewage
from being released so close to shore.
BB
La N
>
> I'm sure the majority....a larger majority as the people in
> question get younger...have never heard of it. It's not "immediate"
> enough for those who are used to IMs, etc. It also lacks the bells and
> whistles of Facebook, etc.
The intelligencia and wimmin scooted out in droves when boorish behaviour
became the norm on Usenet.
- nil
La N
Hmmmmm .... I dunno if Mr. Lothian would be able to stomach the liberal
usage of the terms *nglish and *ngland in that group.
- nilita
Dennis
>> Bloggers are one thing; Usenet another. Usenet, itself a dying
>> medium, tends to bring out the wackos who, if they disagree with
>> something you say, have no hesitation in posting and x-posting
>> personal information about their target that they have researched,
>> call employers, etc.
>
> and my dear airhead, you who tolerate your friends behaving as wackos
> are thus wacko yourself. ;-)
Speaking of whackoffs - I mean, wackos - speak of the douchebag and
he appears!
Dennis
Alan Lothian
<449ae5cd-60e1-4686...@n35g2000yqm.googlegroups.com>,
BlackBeard <spk...@msn.com> wrote:
> On Dec 27, 4:07�pm, Alan Lothian <alanloth...@mac.com> wrote:
<much snippaggio of general agreement in principle; I do wish, though,
that I'd stop waking up in the middle of the bloody night>
>
> Exactly what I do with duck except the rendering of the fat is my
> priority goal. Whether for confit or fried potatoes, I have an
> undying love for duck fat. I have two ducks in the freezer right now
> that are a bit past their prime (the flavor and safety of the meat is
> fine, but I fear for the texture.) I plan to render the bulk of them
> and use the rest for a duck sausage. Sometime in January I hope.
Know what you mean about old-frozen texture. Ever tried to make a
proper confit de canard? (Goose is better, but the good old duck will
serve admirably.) *Slow* cook the stuff in its own fat, with a little
salt, and leave it in a cool place under the now-solid fat for a few
months until required. Excellent in all manner of cassoulet type
recipes. People who don't like duck/goose fat can go and eat tofu.
Somewhere other than at my table. If you overdo the slow cooking, just
shred the meat and you have rillettes de canard. Lovely on toast. If no
one is looking you can boost the things with some pork fat, too. But
you have probably done all this umpteen times already. I apologize if I
am teaching grandma how to suck eggs.
>
> Flavor over fire of course, except for 20-somethings trying to impress
> their Superbowl friends with Fire-breathing but totally worthless
> imitations of chile con carne.
Been there, done that. If your pals aren't shitting razor blades by
morning, you've failed. Of course, that was when I was 20-something.
> However their should be enough warmth
> to awaken and prepare the taste buds for the flavors to follow.
Couldn't have put it better myself. Back in my own market days, I
sometimes had a stall next to Jeremy the chili man, who claimed, and
not without justice, to be a molecular gastronome. Lime and chili, he
assured me, have a special chemical affinity, since the acid in the
lime binds to part of the fire-chili bit and protects the sensitive end
of the tongue. Sounds like bullshit, but Jeremy's stuff was always
pretty damned good.
>
> >
> > > I prefer Santa Cruz from Tumacacori Az. and a
> > > touch of New Mexico Hot.
> >
> > That's what I meant about chili aficionados. I cast neither doubt nor
> > aspersion on your recipe, I am merely unfamiliar with these precise
> > varieties. More than willing to try. So still with you.
>
> The Santa Cruz provides a nice rich flavor but little to no heat. A
> small portion of NM-hot adds the heat (to taste of course.)
> SC is available on-line, but I grew up with it in Tucson.
I look forward, should I live long enough, to exploring these varieties.
>
> >
> > > A fair portion of nixtamal for the body of
> > > the posole' is then added.
> >
> > Now "nixtamal" leaves me simply baffled. I am sure I would like it, but
> > I don't know what it is.
>
> White (or yellow) hominy. Used in soups and stews and ground up for
> corn tortillas and masa (dough) for tamales.
Ah. I still recall the first (and last) portion of "hominy grits" I
ever ate in the US. But I see how this is hanging together, now. I'd
probably use cous-cous or rice, although I am quite certain your stuff
would work beautifully.
>
> We certainly don't want our bivalves shriveling up to little rubber
> bottle-stops.
Indeed we do not. I can see, though, that there is little chance of
such abominations emerging from your kitchen.
> As with any good cook, you take the recipe and use your best local
> ingredients, adjust the ratios to suit your palate and make the dish
> your own, giving due credit to the originator. ;)
Precisely, or rather and more importantly, imprecisely so. Good cooks
never follow recipes, but pick up ideas and run with them.
>
> Any ingredient overdone can ruin a dish. The potency of your spices
> and herbs can vary from batch to batch. So with proper tasting one
> adjusts the proportions to suit the desired result. This is why I
> rarely give exact proportions, I don't cook that way so I avoid
> encouraging it.
Anyone who follows a recipe as if it were the formula for gunpowder is
not a cook. We are both singing from the same hymn book here.
<snippaggio>
> I always make it with what looks best from what is available.
Yes! You have a general idea in mind, then you see what's on the market
and alter details accordingly. You may sometimes drift a fair way from
the original "general idea" but your guests won't know and will be very
rarely disappointed.
> The
> dish will change at certain times of the year depending on where I am
> making it and the season. The dish differs in San Diego, here, and in
> Monterey.
Yet another sign of a proper cook. Of course the dish will differ, as
it should. Good example: anyone who slavishly follows a recipe for
paella is not a cook but an idiot. Availability and quality rule. Sure,
it's nice if you can get (or shoot) rabbit and artichokes (which rarely
require shooting) but... it's the spirit of the thing. All good
cooking is about respect: first for yourself, then for your guests, and
thirdly, and first, second and third at that, for your ingredients. The
ones you can get your hands on. Not the ones on a printed list, or
something copied from some stupid tv celebrity chef show.
... on wines...
>
> I have several bottles of WB from a tasting I attended in 2007 which
> featured a representative of the region bringing a wide selection to
> California (I liked the irony ;)
Sounds like great fun.
> I'm a defender of to each his own with wine (within reason) and am
> sure the WB would be a great match, but then so was the PG.
A bit short on complexity, although PG covers a multitude of, hmm, not
necessarily sins. I agree, of course. If you were having a fishy dinner
chez moi here, it would almost certainly be Viognier, and you wouldn't
complain. The euro-a-litre Spanish stuff in cardboard cartons I'd never
use, especially not for cooking.
>
> >
> > I'd trade you my fish stew recipe, but since it absolutely depends on
> > what's available in the market (MUST include conger eel) it would be
> > pretty pointless. You'd sniff around the stalls and figure out your own
> > with no great difficulty in any case. You need at least 8 people,
> > considering the amount and variety (variable variety) of fish required.
>
> This feeds about the same just due to the amount of ingredients, no
> use going through the trouble and expense for one scallop and mussel
> apiece. Although the trouble is minimal, about an hour total for prep
> and cook time (depending on how much cleaning time the bivalves and
> shrimp require.)
I do believe, Sean, that either of us could be sure of a damned decent
dinner at the hands of the other, and who could ask for more?
>
> >
> > On-topic from tomorrow, I promise.
>
> I don't. Ustafish has to have a competent galley-- that is a Submarine
> Mandate. Alcohol was mentioned which is always on topic in smn.
> Denizens of the depths, specifically Neptune's creatures were
> discussed. Besides, it's a far better conversation than the general
> mix listed above.
Fair enough. I have to say I've never been able to say much in favour
of sea-urchins, though. Helluva lot of hassle for a tiny spoonful of
admittedly quite tasty stuff. First time I encountered them I spent an
entire afternoon picking spines out of my bleeding legs. Fortunately
seawater is moderately antiseptic, and I healed up perfectly.
> Fare, and feed well.
> BB
You, too.
Andrew Chaplin
alanl...@mac.com:
> Was, once. My fuckwit tolerance, never high, gets lower every day. I
> gave up on it because it is crawling with Scotnats, a class of person I
> despise to the marrow of my bones, and because of the sheer level of
> idiocy.
Oh. So it's not just me. Phew.
--
Andrew Chaplin
SIT MIHI GLADIUS SICUT SANCTO MARTINO
(If you're going to e-mail me, you'll have to get "yourfinger." out.)
La N
> Alan Lothian <alanl...@mac.com> wrote in news:281220090140056834%
> alanl...@mac.com:
>
>> Was, once. My fuckwit tolerance, never high, gets lower every day. I
>> gave up on it because it is crawling with Scotnats, a class of
>> person I despise to the marrow of my bones, and because of the sheer
>> level of idiocy.
>
> Oh. So it's not just me. Phew.
So, I take it you two guys are not, have never been, nor will ever be
members of the SNP, eh?
- nil
Eugene Griessel
wrote:
>Andrew Chaplin wrote:
I don't think the Big Yin has joined either.
Eugene L Griessel
It is easier to get older than it is to get wiser.
La N
> On Mon, 28 Dec 2009 04:09:48 GMT, "La N" <nilita20...@yahoo.com>
> wrote:
>
>> Andrew Chaplin wrote:
>>> Alan Lothian <alanl...@mac.com> wrote in news:281220090140056834%
>>> alanl...@mac.com:
>>>
>>>> Was, once. My fuckwit tolerance, never high, gets lower every day.
>>>> I gave up on it because it is crawling with Scotnats, a class of
>>>> person I despise to the marrow of my bones, and because of the
>>>> sheer level of idiocy.
>>>
>>> Oh. So it's not just me. Phew.
>>
>> So, I take it you two guys are not, have never been, nor will ever be
>> members of the SNP, eh?
>
> I don't think the Big Yin has joined either.
>
Then he shall not ever get Sean Connery's support!
La N
> Eugene Griessel wrote:
>>>
>>> So, I take it you two guys are not, have never been, nor will ever
>>> be members of the SNP, eh?
>>
>> I don't think the Big Yin has joined either.
>>
>
> Then he shall not ever get Sean Connery's support!
btw, Deems, maybe you need to rescind that invite to s.c.s., eh? :) :):)
- nilita
Alan Lothian
<nilita20...@yahoo.com> wrote:
When I lived in England, I tended to support the general opinion that
Scottish independence should be compulsory, and the sooner the better.
My relationship with the SNP goes back more than 40 years, to when some
of these kilted, neofascist lying buffoons threatened to shoot me. I
pointed out that they were unlikely to be able to hit me, given that
they couldn't piss against a wall without fillin' their ain breeks.
Had interesting chat over Christmas with the other third (my brother
being away) of the Ardechois Scottish community. There are open,
worldwide Scots (Alex and myself, both of whom have knocked about the
planet jist the wee bit) and wheenging kailyard fuckwits. The kailyard
fuckwits are welcome to their midden. The massive distortion of
history, the...... no, no. Watch the blood pressure, Alan. I said
earlier I despised them. There isn't really a word both strong enough
and suitable for a family newsgroup.
I will always remember the evening my son -- half-Scottish,
half-English and entirely Italian when it suits him -- came of age. In
a lezzie flat in Edinburgh, where I had been conned into cooking dinner
for umpteen people, only about three or four of whom I knew.
Emphatically *not* my idea. A Scotnazi was preaching and laying down
the law and I went for his throat with all my customary subtlety. "No,
Dad," said my then-17-year-old Tom. "You're just making things worse.
Let me deal with this." Which by the body of the living God he
proceeded to do, without once raising his voice and making utter
mincemeat out of the parochial, lying Scotnat in question. I have never
felt so proud to be a father. I even shut up and let Tom get on with
it. He had already averted violence when I saw the state of the kitchen
I was supposed to cook in, and a wee German lezzie demanded to know why
her dinner wasn't on the table at eight sharp.
And speaking of fathers, my own late father predicted almost everything
that would happen when the ludicrous Scotch parliament was created.
Troughs and snouts was my dad's general theme, with thoughtful details
added. He has since been proven right in almost every respect. The nine
of diamonds (the playing card) is still known in some circles as "The
Curse of Scotland" for reasons you can google for yourself. The true
curses of Scotland are the SNP and the West of Scotland Labour Party,
poisonous villains the lot of them.
So, since you ask, Nilita, I will not be applying for SNP membership
any time soon. Possibly after Hell has frozen over, but probably not
even then.
Oh, and note, before I am accused of homophobia, that I have at least
one very close and dear lezzie friend. Whom I hope to see in the
Ardeche within a few weeks. If she'd been in that flat, that evening,
she'd probably have killed someone, and it wouldnt have been me.
Alan Lothian
<beb60f34-b7f5-4eda...@k23g2000yqa.googlegroups.com>,
BlackBeard <spk...@msn.com> wrote:
I concede you have a point. Sanitary regulations should be respected,
for all our sakes. If the Ustafish torpedo tubes weren't so full of
booze, we could just shoot him out at a healthy distance from shore.
Alan Lothian
<nilita20...@yahoo.com> wrote:
> "Alan Lothian" <alanl...@mac.com> wrote in message
> news:271220092115059258%alanl...@mac.com...
> >
> > But to continue being serious (and all know this is most unlike me)
> > what do you do with bloggers? You certainly can't argue with them, and
> > they are now so all-over-the-place that they are hard to ignore. I
> > respectfully request advice.
>
> 1 Peter 5:6-7
>
1 Peter, 5; 8-9 seems an immediate response.
Although given recent ill-temper, a chap or a chapesse could do worse
than consult Mark 12; 31. Bearing in mind that it is only the *second*
commandment of the New Covenant. Indeed, as the wise rabbi said on the
same subject: "All the rest is commentary."
Dennis
> Wife, daughter and I ended up at the local "one of the best 100
> Chinese restaurants in the U.S.". Spicy Lovers Beef, Chicken and
> jalapenos and Honey-Garlic Chicken. A nice Pinot Grigio that stumped
> the first waitress, "pee-no, no?, greeg, eeo?", "wait, please" New
> wait-person.
I've been monitoring soc culture jewish moderated for a while. It's
sort of a custom among American Jews to go out to a Chinese restaurant on
Christman eve, and then go to the movies. Often Chinese restaurants are
the only thing open at that time. Also, the Lower East Side of NYC is next
to the Chinatown, which may be how it started.
Dennis
BlackBeard
> In article
> <449ae5cd-60e1-4686-ae26-d71379838...@n35g2000yqm.googlegroups.com>,
>
> BlackBeard <spk_...@msn.com> wrote:
>
>
> Know what you mean about old-frozen texture. Ever tried to make a
> proper confit de canard? (Goose is better, but the good old duck will
> serve admirably.) *Slow* cook the stuff in its own fat, with a little
> salt, and leave it in a cool place under the now-solid fat for a few
> months until required. Excellent in all manner of cassoulet type
> recipes.
Of course, as I mentioned. Salt cured then slow cooked and rendered.
However I am the only one in my house that likes it, so more often
than not I strip the meat and preserve it in its fat with a layer of
bacon fat on top. It will last even longer as the bacon fat is less
porous. I have promised someone a proper cassoulet so I believe I will
pass on the sausage.
> People who don't like duck/goose fat can go and eat tofu.
> Somewhere other than at my table.
I agree and knew so as you are a most liberal and tolerant man. ;)
>If you overdo the slow cooking, just
> shred the meat and you have rillettes de canard. Lovely on toast. If no
> one is looking you can boost the things with some pork fat, too. But
> you have probably done all this umpteen times already. I apologize if I
> am teaching grandma how to suck eggs.
No need, it is a discussion among friends and one can learn if not how
to suck eggs, at least a variation on the theme.
<snip>
>
> > However their should be enough warmth
> > to awaken and prepare the taste buds for the flavors to follow.
>
> Couldn't have put it better myself. Back in my own market days, I
> sometimes had a stall next to Jeremy the chili man, who claimed, and
> not without justice, to be a molecular gastronome. Lime and chili, he
> assured me, have a special chemical affinity, since the acid in the
> lime binds to part of the fire-chili bit and protects the sensitive end
> of the tongue. Sounds like bullshit, but Jeremy's stuff was always
> pretty damned good.
I'm not sure of his reasoning, but I agree they naturally compliment
each other.
<snip>
>
> > The Santa Cruz provides a nice rich flavor but little to no heat. A
> > small portion of NM-hot adds the heat (to taste of course.)
> > SC is available on-line, but I grew up with it in Tucson.
>
> I look forward, should I live long enough, to exploring these varieties.
When my mother lived in Ireland the gift packs I would send (or carry)
were most often made up of canned green chili's from Hatch, New
Mexico, Santa Cruz Chili Powder, and pinto beans.
>
<snip>
>
> Ah. I still recall the first (and last) portion of "hominy grits" I
> ever ate in the US. But I see how this is hanging together, now. I'd
> probably use cous-cous or rice, although I am quite certain your stuff
> would work beautifully.
Try not to equate grits (ground hominy) with nixtimal. The whole very
large kernels of the hominy provide texture, taste, and bulk. Your
preference of course, but I would never use rice or cous-cous. Too
small, it would become a slurry. To create the pleasant contradiction
in texture the firm crunch of the hominy counters the relative
softness of the fish.
If I had to substitute I would try an al dente cubed potato, large
sized spaetzle, or perhaps a white bean... but I wouldn't, I'd make
something else.
> Indeed we do not. I can see, though, that there is little chance of
> such abominations emerging from your kitchen.
Hah! There are the rare moments when the friends, conversation, and
libations conspire to distract my internal clock. Rare but they
happen and then I am always properly apologetic and break out the best
of the grape or single malt.
>
> Precisely, or rather and more importantly, imprecisely so. Good cooks
> never follow recipes, but pick up ideas and run with them.
Following a great recipe verbatim is like painting by numbers. It
looks good, but never as good as the original.
>
> Anyone who follows a recipe as if it were the formula for gunpowder is
> not a cook. We are both singing from the same hymn book here.
>
Amen.
> > I always make it with what looks best from what is available.
>
> Yes! You have a general idea in mind, then you see what's on the market
> and alter details accordingly. You may sometimes drift a fair way from
> the original "general idea" but your guests won't know and will be very
> rarely disappointed.
And it remains fresh, which keeps the cook interested (very important)
and the guests from getting bored.
> Yet another sign of a proper cook. Of course the dish will differ, as
> it should. Good example: anyone who slavishly follows a recipe for
> paella is not a cook but an idiot. Availability and quality rule.
Paella is an excellent example, it practically demands diversity
depending on location and season.
> Sure,
> it's nice if you can get (or shoot) rabbit and artichokes (which rarely
> require shooting)
Ah yes, hunting the wily artichoke is best done with the strength and
courage to cull it from the wilds up front and personally. A blade in
hand is the true mark of the seasoned artichoke hunter. The gun in
this case is for cowards. ;)
> but... it's the spirit of the thing. All good
> cooking is about respect: first for yourself, then for your guests, and
> thirdly, and first, second and third at that, for your ingredients.
I couldn't have said it better. I'll save that one.
>
> A bit short on complexity, although PG covers a multitude of, hmm, not
> necessarily sins.
In this case the posole' provides the complexity. IMHO a complex wine
might over-burden the palate. The relative sweetness of the White
Burgundy may provide an interesting contradiction to the spice and
heat, but I prefer the neutrality of the Pinot Grigio or perhaps a
young Chardonnay.
> I agree, of course. If you were having a fishy dinner
> chez moi here, it would almost certainly be Viognier, and you wouldn't
> complain. The euro-a-litre Spanish stuff in cardboard cartons I'd never
> use, especially not for cooking.
I like Viogner but it is hard to find here. I've never tried it with
this dish but am trying to taste it (mentally) as I type. I'll make it
a mission to give it a chance.
Never cook with a wine you wont drink. I might push the edge of that
rule for marinated/sauteed mushrooms or discarded marinade but never
with a Coq au Vin or the likes.
>
> I do believe, Sean, that either of us could be sure of a damned decent
> dinner at the hands of the other, and who could ask for more?
I agree. Good food, conversation, friends, and libations. There are
only a few things that can top it.
>
> Fair enough. I have to say I've never been able to say much in favour
> of sea-urchins, though. Helluva lot of hassle for a tiny spoonful of
> admittedly quite tasty stuff.
Not worth it to me. IMHO lobster fits the same bill.
>First time I encountered them I spent an
> entire afternoon picking spines out of my bleeding legs. Fortunately
> seawater is moderately antiseptic, and I healed up perfectly.
I believe you are supposed to urinate on the wounds. The panacea of
stings. ;)
BB
Eugene Griessel
wrote:
>
>"La N" <nilita20...@yahoo.com> wrote in message
>news:cHRZm.59133$PH1.16922@edtnps82...
>>
>> ."
>>>
>>
>> That is indeed very strange. Can you find some other Usenet groups that
>> are as vibrant as s.m.n. or that are even functioning? Some that I used
>> to participate in the early days of Usenet, i.e. writing and poetry
>> groups, have since been trashed.
>>
>>
>Because I've had a longtime interest in military history, I can also state
>with certainty that virtually all of the mil. groups have been trashed,
>including Canadian and American.
>
>Where are all these alleged growing community of Usenet posters traveling
>to?
http://www.newsadmin.com/top100tmsgs.asp
Eugene L Griessel
5 out of 4 people have trouble with fractions.
Jack Linthicum
Brevard County is a sort of winter refuge for those who cannot handle
Northern winters. Lots of Canucks and Michiganders. So things stay
open. This restaurant is pretty good, Red Ginger if anyone cares, and
has a rep beyond the "100 best" thing. When we were in St. Augustine
over Christmas eve there was another "100 best" advertising. That drew
a line.
Jack Linthicum
Viognier is one of "this year's" wines. We even got two bottles from
our "label maker" wine club. Label makers are people who buy into some
winery's bottling and stick their own label on the result.
Alan, I looked at an on-line site for "who makes what" and found 30 or
so labels from Condrieu. Blackbeard, follow Alan's advice and buy only
the "newest" Viognier.
http://www.winezap.com/search/browse.cfm/categoryID/0/categoryID6/9731.html
La N
> In article <YsPZm.59122$PH1.25615@edtnps82>, La N
> <nilita20...@yahoo.com> wrote:
>
>> "Alan Lothian" <alanl...@mac.com> wrote in message
>> news:271220092115059258%alanl...@mac.com...
>> >
>>> But to continue being serious (and all know this is most unlike me)
>>> what do you do with bloggers? You certainly can't argue with them,
>>> and they are now so all-over-the-place that they are hard to
>>> ignore. I respectfully request advice.
>>
>> 1 Peter 5:6-7
>>
>
> 1 Peter, 5; 8-9 seems an immediate response.
I like that metaphor of the enemy as a devil like a roaring lion lookimg for
something to devour. Resist him! Not taking the Bible literally (anymore),
I still find a lot of useful metaphors for modern day living inspired by
scriptural verse.
>
> Although given recent ill-temper, a chap or a chapesse could do worse
> than consult Mark 12; 31. Bearing in mind that it is only the *second*
> commandment of the New Covenant. Indeed, as the wise rabbi said on the
> same subject: "All the rest is commentary."
Yes, that is a very hard one to do, isn't it. Along the same lines as "Live
and Let Live" which is not found in the Bible, but I think is inspired by
same.
btw, when I was a Mennonite congregation kid, one of our favourite songs was
about "Joy" ". And on the chapel wall we had a plaque that depicted JOY as
an acronym:
J = Jesus first
O = Others next
Y = Yourself last
Crazy people those Mennonites!!!! :P
- nil
La N
> On Sun, 27 Dec 2009 23:04:22 GMT, "La N" <nilita20...@yahoo.com>
> wrote:
>
>>
>> "La N" <nilita20...@yahoo.com> wrote in message
>> news:cHRZm.59133$PH1.16922@edtnps82...
>>>
>>> ."
>>>>
>>>
>>> That is indeed very strange. Can you find some other Usenet groups
>>> that are as vibrant as s.m.n. or that are even functioning? Some
>>> that I used to participate in the early days of Usenet, i.e.
>>> writing and poetry groups, have since been trashed.
>>>
>>>
>> Because I've had a longtime interest in military history, I can also
>> state with certainty that virtually all of the mil. groups have been
>> trashed, including Canadian and American.
>>
>> Where are all these alleged growing community of Usenet posters
>> traveling to?
>
> http://www.newsadmin.com/top100tmsgs.asp
>
Thanks, Eugene. And, darned, my ISP doesn't carry alt.barefoot! ...;)
- nilita
PS: One notes that the military groups don't even create a bleep in this
list.