Anyone about?

[Ben Newsam]

Seems to be very quiet in here recently!
--
Ben

[John Williamson]

On 22/07/2022 13:03, Ben Newsam wrote:
> Seems to be very quiet in here recently!
>

Still lurking but got nowt to say...

It's also quiet in the other caff...

--
Tciao for Now!

John.

[Kerr-Mudd, John]

On Fri, 22 Jul 2022 13:20:31 +0100
John Williamson <johnwil...@btinternet.com> wrote:

> On 22/07/2022 13:03, Ben Newsam wrote:
> > Seems to be very quiet in here recently!
> >
> Still lurking but got nowt to say...
>
> It's also quiet in the other caff...
>

Too hot, oh I spoke too soon; back to std now.

--
Bah, and indeed Humbug.

[Sn!pe]

Hi, guys. Any chance of a cuppa?

--
^Ï^ My pet rock Gordon just is.

~ Slava Ukraini ~

[Ben Newsam]

Sn!pe wrote, though the Organization header says "Sn!peCo World Wide
Wading Birds":

>Kerr-Mudd, John <ad...@127.0.0.1> wrote:
>
>> On Fri, 22 Jul 2022 13:20:31 +0100
>> John Williamson <johnwil...@btinternet.com> wrote:
>>
>> > On 22/07/2022 13:03, Ben Newsam wrote:
>> > > Seems to be very quiet in here recently!
>> > >
>> > Still lurking but got nowt to say...
>> >
>> > It's also quiet in the other caff...
>> >
>> Too hot, oh I spoke too soon; back to std now.
>
>Hi, guys. Any chance of a cuppa?

You'll have to make your own, Cheerslove is off with heat stroke.
--
Ben

[Sn!pe]

I wouldn't expect anything else from Fag-Ash Lil, the Tea Bag.
Where's the pot then, or is it worth firing up the tea-urn?

[Kerr-Mudd, John]

No pot allowed. This Ern, is it Little or Large?

[Sn!pe]

Kerr-Mudd, John <ad...@127.0.0.1> wrote:

> On Fri, 22 Jul 2022 15:26:06 +0100
> snip...@gmail.com (Sn!pe) wrote:
>
> > Ben Newsam <gu...@bennewsam.co.uk> wrote:
> >
> > > Sn!pe wrote, though the Organization header says "Sn!peCo World Wide
> > > Wading Birds":
> > >
> > > >Kerr-Mudd, John <ad...@127.0.0.1> wrote:
> > > >
> > > >> On Fri, 22 Jul 2022 13:20:31 +0100
> > > >> John Williamson <johnwil...@btinternet.com> wrote:
> > > >>
> > > >> > On 22/07/2022 13:03, Ben Newsam wrote:
> > > >> > > Seems to be very quiet in here recently!
> > > >> > >
> > > >> > Still lurking but got nowt to say...
> > > >> >
> > > >> > It's also quiet in the other caff...
> > > >> >
> > > >> Too hot, oh I spoke too soon; back to std now.
> > > >
> > > >Hi, guys. Any chance of a cuppa?
> > >
> > > You'll have to make your own, Cheerslove is off with heat stroke.
> >
> > I wouldn't expect anything else from Fag-Ash Lil, the Tea Bag.
> > Where's the pot then, or is it worth firing up the tea-urn?
>
> No pot allowed. This Ern, is it Little or Large?

He's Greek, does that help?

[Ahem A Rivet's Shot]

On Fri, 22 Jul 2022 18:59:20 +0100
"Kerr-Mudd, John" <ad...@127.0.0.1> wrote:

> No pot allowed. This Ern, is it Little or Large?

Large is a Wise choice I think just in case more come.

--
Steve O'Hara-Smith
Odds and Ends at http://www.sohara.org/

[Sn!pe]

Ahem A Rivet's Shot <ste...@eircom.net> wrote:

> On Fri, 22 Jul 2022 18:59:20 +0100
> "Kerr-Mudd, John" <ad...@127.0.0.1> wrote:
>
> > No pot allowed. This Ern, is it Little or Large?
>
> Large is a Wise choice I think just in case more come.

Always a large tea, definitely. Has anyone seen the biscuit barrel?

[Ahem A Rivet's Shot]

On Sat, 23 Jul 2022 01:42:17 +0100
snip...@gmail.com (Sn!pe) wrote:

> Ahem A Rivet's Shot <ste...@eircom.net> wrote:
>
> > On Fri, 22 Jul 2022 18:59:20 +0100
> > "Kerr-Mudd, John" <ad...@127.0.0.1> wrote:
> >
> > > No pot allowed. This Ern, is it Little or Large?
> >
> > Large is a Wise choice I think just in case more come.
>
> Always a large tea, definitely. Has anyone seen the biscuit barrel?

I haven't seen Tarquin for decades - but there's some biscuits in here.

[RustyHinge]

On 23/07/2022 01:42, Sn!pe wrote:
> Ahem A Rivet's Shot <ste...@eircom.net> wrote:
>
>> On Fri, 22 Jul 2022 18:59:20 +0100
>> "Kerr-Mudd, John" <ad...@127.0.0.1> wrote:
>>
>>> No pot allowed. This Ern, is it Little or Large?
>>
>> Large is a Wise choice I think just in case more come.
>
> Always a large tea, definitely. Has anyone seen the biscuit barrel?

And another for me IYWBSK. I've got a packet of Cornish Wafers if the
barrel's M-tea.

Hi, gang!

--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.

[RustyHinge]

On 23/07/2022 06:51, Ahem A Rivet's Shot wrote:
> On Sat, 23 Jul 2022 01:42:17 +0100
> snip...@gmail.com (Sn!pe) wrote:
>
>> Ahem A Rivet's Shot <ste...@eircom.net> wrote:
>>
>>> On Fri, 22 Jul 2022 18:59:20 +0100
>>> "Kerr-Mudd, John" <ad...@127.0.0.1> wrote:
>>>
>>>> No pot allowed. This Ern, is it Little or Large?
>>>
>>> Large is a Wise choice I think just in case more come.
>>
>> Always a large tea, definitely. Has anyone seen the biscuit barrel?
>
> I haven't seen Tarquin for decades - but there's some biscuits in here.

Lars Porsena of Clusium, by the nine gods he swore,
The great house of Tarquin should sufferTwix no more.

[RustyHinge]

Urn Nesteg?

[Kerr-Mudd, John]

On Sat, 23 Jul 2022 12:05:58 +0100
RustyHinge <rusty...@foobar.girolle.co.uk> wrote:

> On 23/07/2022 01:42, Sn!pe wrote:
> > Ahem A Rivet's Shot <ste...@eircom.net> wrote:
> >
> >> On Fri, 22 Jul 2022 18:59:20 +0100
> >> "Kerr-Mudd, John" <ad...@127.0.0.1> wrote:
> >>
> >>> No pot allowed. This Ern, is it Little or Large?
> >>
> >> Large is a Wise choice I think just in case more come.
> >
> > Always a large tea, definitely. Has anyone seen the biscuit barrel?
>
> And another for me IYWBSK. I've got a packet of Cornish Wafers if the
> barrel's M-tea.
>
> Hi, gang!
>

Hey, if the barrel's empty, let's get over to ye Olde Pubbe.
(Does the Panel dunk biccies in their Beer, anmd if so what matchings are
favoured?)

[Adrian]

In message <0g4ldhl8feh8gcr9b...@4ax.com>, Ben Newsam
<gu...@bennewsam.co.uk> writes

>Seems to be very quiet in here recently!

<wakes up with a start>
Eh, oh evening all.

Adrian
--
To Reply :
replace "bulleid" with "adrian" - all mail to bulleid is rejected
Sorry for the rigmarole, If I want spam, I'll go to the shops
Every time someone says "I don't believe in trolls", another one dies.

[RustyHinge]

On 23/07/2022 23:24, Adrian wrote:
> In message <0g4ldhl8feh8gcr9b...@4ax.com>, Ben Newsam
> <gu...@bennewsam.co.uk> writes

>> Seems to be very quiet in here recently!
>
> <wakes up with a start>
> Eh, oh evening all.

Don't tell me you've missed all the excitement?

[Sn!pe]

Cheese Melts might be OK flavour wise but I wouldn't recommend it
'coz it would probably make the beer go sludgy - well, sludgier.
Cheese and On!on crisps might work better.

[Ye Olde Sn!pe's End Inne added]

[VictoriaB]

I'm hankerin' for a long tall glass of iced tea,
Orange Pekoe please, sweetened with honey, slices
of lemon on the side.

I swan, it's been hotter than a goat's butt in a
pepper patch!
v

--
https://www.thefarside.com/

[RustyHinge]

On 24/07/2022 10:28, VictoriaB wrote:

> I'm hankerin' for a long tall glass of iced tea,
> Orange Pekoe please, sweetened with honey, slices
> of lemon on the side.
>
> I swan, it's been hotter than a goat's butt in a
> pepper patch!

HiV(e)! Whereya bin?

Try that with Pai Mu Tan rather than Orange Pekoe

[VictoriaB]

RustyHinge wrote:
> On 24/07/2022 10:28, VictoriaB wrote:
>
>> I'm hankerin' for a long tall glass of iced
>> tea, Orange Pekoe please, sweetened with
>> honey, slices of lemon on the side.
>>
>> I swan, it's been hotter than a goat's butt
>> in a pepper patch!
>
> HiV(e)! Whereya bin?
>
> Try that with Pai Mu Tan rather than Orange
> Pekoe
>

~~~~~
Hmm, "elegant White Tea from China, famous for its
fine floral aroma."

I grew up drinking strong black Orange Pekoe, it's
what I turn to in times of stress (global heat wave).

What are you doing to stay cool?
v


--
https://www.thefarside.com/

[Ben Newsam]

RustyHinge wrote, though the Organization header says "Diss
Organisation":

>On 23/07/2022 01:42, Sn!pe wrote:
>> Ahem A Rivet's Shot <ste...@eircom.net> wrote:
>>
>>> On Fri, 22 Jul 2022 18:59:20 +0100
>>> "Kerr-Mudd, John" <ad...@127.0.0.1> wrote:
>>>
>>>> No pot allowed. This Ern, is it Little or Large?
>>>
>>> Large is a Wise choice I think just in case more come.
>>
>> Always a large tea, definitely. Has anyone seen the biscuit barrel?
>
>And another for me IYWBSK. I've got a packet of Cornish Wafers if the
>barrel's M-tea.

The biscuit barrel is *never* empty, that's just how it works.
--
Ben

[RustyHinge]

On 24/07/2022 11:34, VictoriaB wrote:
> RustyHinge wrote:
>> On 24/07/2022 10:28, VictoriaB wrote:
>>
>>> I'm hankerin' for a long tall glass of iced tea, Orange Pekoe please,
>>> sweetened with honey, slices of lemon on the side.
>>>
>>> I swan, it's been hotter than a goat's butt in a pepper patch!
>>
>> HiV(e)! Whereya bin?
>>
>> Try that with Pai Mu Tan rather than Orange Pekoe
>>
> ~~~~~
> Hmm, "elegant White Tea from China, famous for its
> fine floral aroma."
>
> I grew up drinking strong black Orange Pekoe, it's
> what I turn to in times of stress (global heat wave).

Ah, builders' tea, then. I use that: 8 parts of; Darjeeling Badamtan 4
parts of; Lapsang souchong 2 parts thereof; Earl Grey 1 part of.

Formulated that in 1960s and been drinking it ever since.

> What are you doing to stay cool?

Confined to bed nowadays, but old house nice and cool in the hotness and
pleasantly warm in the coolth. Getting physioterrorist to help me get up
and walking again, but not seen hide nor hair of same.

[Kerr-Mudd, John]

Not many topers about either!
Now Drinking: Innviertler Hell - a cheapish 5% Austrian lager.

(Weather damp, not hot this w/e; what a difference!)

[Adrian]

In message <tbi71n$7j6a$1...@dont-email.me>, RustyHinge
<rusty...@foobar.girolle.co.uk> writes

>On 23/07/2022 23:24, Adrian wrote:
>> In message <0g4ldhl8feh8gcr9b...@4ax.com>, Ben Newsam
>><gu...@bennewsam.co.uk> writes
>
>>> Seems to be very quiet in here recently!
>> <wakes up with a start>
>> Eh, oh evening all.
>
>Don't tell me you've missed all the excitement?
>

<stares at feet looking ashamed>

Adrian

PS, waves to V

[RustyHinge]

On 24/07/2022 22:29, Adrian wrote:
> In message <tbi71n$7j6a$1...@dont-email.me>, RustyHinge
> <rusty...@foobar.girolle.co.uk> writes
>> On 23/07/2022 23:24, Adrian wrote:
>>> In message <0g4ldhl8feh8gcr9b...@4ax.com>, Ben Newsam
>>> <gu...@bennewsam.co.uk> writes
>>
>>>> Seems to be very quiet in here recently!
>>>  <wakes up with a start>
>>> Eh, oh evening all.
>>
>> Don't tell me you've missed all the excitement?
>>
>
> <stares at feet looking ashamed>

Those webs?

> Adrian
>
> PS, waves to V




--

[VictoriaB]

Adrian wrote:
[...], waves to V

~~~
Hi Adrian, how's the world treating you?

BTW, did you ever eat a Scottish dish called
Rumbledethumps, or Rumblethumps?
v
--
https://www.thefarside.com/

[VictoriaB]

RustyHinge wrote:
> On 24/07/2022 11:34, VictoriaB wrote:
>> RustyHinge wrote:
>>> On 24/07/2022 10:28, VictoriaB wrote:
>>>
>>>> I'm hankerin' for a long tall glass of
>>>> iced tea, Orange Pekoe please, sweetened
>>>> with honey, slices of lemon on the side.

[..]

>>>
>>> Try that with Pai Mu Tan rather than Orange
>>> Pekoe
>>>
>> ~~~~~ Hmm, "elegant White Tea from China,
>> famous for its fine floral aroma."
>>
>> I grew up drinking strong black Orange Pekoe,
>> it's what I turn to in times of stress
>> (global heat wave).
>
> Ah, builders' tea, then. I use that: 8 parts
> of; Darjeeling Badamtan 4 parts of; Lapsang
> souchong 2 parts thereof; Earl Grey 1 part of.
>
> Formulated that in 1960s and been drinking it
> ever since.
>

~~~
Wow what a concoction, only thing I recognize is
Earl Grey, which I do enjoy.
~~~

>> What are you doing to stay cool?
>
> Confined to bed nowadays, but old house nice
> and cool in the hotness and pleasantly warm in
> the coolth. Getting physioterrorist to help me
> get up and walking again, but not seen hide nor
> hair of same.
>

~~~
I'm glad that you're not suffering from the heat.
I do hope that your help shows up soon. If you lie
down on the floor and claim that you've fallen and
can't get up, how long would you stay there?
v
--
https://www.thefarside.com/

[RustyHinge]

On 25/07/2022 10:16, VictoriaB wrote:
> RustyHinge wrote

>> Confined to bed nowadays, but old house nice
>> and cool in the hotness and pleasantly warm in
>> the coolth. Getting physioterrorist to help me
>> get up and walking again, but not seen hide nor
>> hair of same.
>>
> ~~~
> I'm glad that you're not suffering from the heat.
> I do hope that your help shows up soon. If you lie
> down on the floor and claim that you've fallen and
> can't get up, how long would you stay there?

3 visits a day - usually. No specified times.

And, your ickle scenario doesn't need any pretence.

[RustyHinge]

On 25/07/2022 10:03, VictoriaB wrote:
> Adrian wrote:
> [...], waves to V
>
> ~~~
> Hi Adrian, how's the world treating you?
>
> BTW, did you ever eat a Scottish dish called
> Rumbledethumps, or Rumblethumps?

Despite having lived in Scotland I'd never heard of it. Lowland dish,
seemingly, like bubble-and-squeak with added 'neep*.

Well worth a try, but I don't think I have the neep at present, which is
true for the cabbage, come to think of it. Got some sprouts thobut.

I'll report back - should be a favourable view as I like B&S and bashit
neep***

* neep = swede = Swedish turnip**
** bashit neep = mashed swede, usually with butter and black pepper
*** Bashit neep is best wi' bashit tatties, haggis and a bonnie glass of
single malt, ye ken.

[Tease'n'Seize]

Kerr-Mudd, John wrote:

> Sn!pe wrote:
>
>> [Ye Olde Sn!pe's End Inne added]
>
> Not many topers about either!
> Now Drinking: Innviertler Hell - a cheapish 5% Austrian lager.

I've got a bocks of Madri Excepcionel on the go at the moment ...

[Sn!pe]

VictoriaB <prair...@privacy.com> wrote:

> Adrian wrote:
> [...], waves to V
>
> ~~~
> Hi Adrian, how's the world treating you?
>
> BTW, did you ever eat a Scottish dish called
> Rumbledethumps, or Rumblethumps?
> v

Hi, V.

According to the News Quiz, rumbledethumps is Gordon Brown's
favourite food (GB is a former Pry Monster, albeit short-lived).

[Sn!pe]

[xposted: alt.2eggs.sausage.beans.tomatoes.2toast.largetea.cheerslove,
free.beer.tomorrow; fu2: fbt]

Kerr-Mudd, John <ad...@127.0.0.1> wrote:

[...]

> > > > Hi, gang!
> > > >
> > > Hey, if the barrel's empty, let's get over to ye Olde Pubbe.
> > > (Does the Panel dunk biccies in their Beer, anmd if so what
> > > matchings are favoured?)
> > >
> >
> > Cheese Melts might be OK flavour wise but I wouldn't recommend it
> > 'coz it would probably make the beer go sludgy - well, sludgier.
> > Cheese and On!on crisps might work better.
> >
> > [Ye Olde Sn!pe's End Inne added]
> >
>
> Not many topers about either!
> Now Drinking: Innviertler Hell - a cheapish 5% Austrian lager.
>
> (Weather damp, not hot this w/e; what a difference!)
>

I heard an ugly rumour that the yooferterday are spurning booze.
I don't know what they're doing instead apart from vaping nicotine
and drinking caffeine. Back in my young day we'd be twisting up a
fatty but I hear it's mostly old farts who do that these days.

Anyway, as nobody here apart from me and thee seems to be much
interested in toping, I've set the followup to the pub.

[Sn!pe]

Those are both new to me, any good?

[fu2: fbt]

[RustyHinge]

On 25/07/2022 13:15, Sn!pe wrote:
> VictoriaB <prair...@privacy.com> wrote:
>
>> Adrian wrote:
>> [...], waves to V
>>
>> ~~~
>> Hi Adrian, how's the world treating you?
>>
>> BTW, did you ever eat a Scottish dish called
>> Rumbledethumps, or Rumblethumps?
>> v
>
> Hi, V.
>
> According to the News Quiz, rumbledethumps is Gordon Brown's
> favourite food (GB is a former Pry Monster, albeit short-lived).

Ah, that explains his speeches - rumbledethumps would suggest
expellation of gases generated during digestion.

[Adrian]

In message <tblm9a$1b44$1...@gioia.aioe.org>, VictoriaB
<prair...@privacy.com> writes

>Adrian wrote:
>[...], waves to V
>
>~~~
>Hi Adrian, how's the world treating you?
>

Not so bad thanks, I managed to avoid melting last week,

>BTW, did you ever eat a Scottish dish called
>Rumbledethumps, or Rumblethumps?

Not that I know of. I had to look it up, it looks almost within my
capabilities to cook. Pasta with a cheese, herb and tomato sauce this
evening.

Take care

Adrian

[VictoriaB]

Adrian wrote:
> In message <tblm9a$1b44$1...@gioia.aioe.org>,
> VictoriaB <prair...@privacy.com> writes
>> Adrian wrote: [...], waves to V
>>
>> ~~~ Hi Adrian, how's the world treating you?
>>
>
> Not so bad thanks, I managed to avoid melting
> last week,
>

~~~
I was sad to read that my European friends were
suffering such record breaking heat waves and wild
fires.

We in Okla. would die without central
air-conditioning. We've just had over 20 straight
days of triple digit heat - up to 109F/42C - but
we are used to it, our infrastructure is designed
around it.

Believe me, my country would not have made that
dramatic population growth westward without
air-conditioning. Civilization would've stopped at
Virginia.

I keep my A/C set at 83F/23C because I don't want
to be a leckky hog... so far no blackouts in my city.

~~~

>> BTW, did you ever eat a Scottish dish called
>> Rumbledethumps, or Rumblethumps?
>
> Not that I know of. I had to look it up, it
> looks almost within my capabilities to cook.
> Pasta with a cheese, herb and tomato sauce this
> evening.

~~~
Mmm, yes, oodles of cheese... and we'll have to
make garlic bread in a skillet - too hot for the oven.
v

--
https://www.thefarside.com/

[VictoriaB]

RustyHinge wrote:
> On 25/07/2022 10:03, VictoriaB wrote: [..]

>> BTW, did you ever eat a Scottish dish called
>> Rumbledethumps, or Rumblethumps?
>
> Despite having lived in Scotland I'd never
> heard of it. Lowland dish, seemingly, like
> bubble-and-squeak with added 'neep*.
>
> Well worth a try, but I don't think I have the
> neep at present, which is true for the
> cabbage, come to think of it. Got some sprouts
> thobut.
>
> I'll report back - should be a favourable view
> as I like B&S and bashit neep***
>
> * neep = swede = Swedish turnip** ** bashit
> neep = mashed swede, usually with butter and
> black pepper *** Bashit neep is best wi' bashit
> tatties, haggis and a bonnie glass of single
> malt, ye ken.
>

~~~
That sure does remind me of the Bubble and Squeak
my British roomie Ros used to cook... which I
loved. We were starving students of the 70's and
lived on it the last week of every month. I would
also make my Gran's pinto beans, ham hock and
cornbread... which Ros loved.
v

--
https://www.thefarside.com/

[VictoriaB]

Sn!pe wrote:
> VictoriaB <prair...@privacy.com> wrote:

> [..]

>>
>> BTW, did you ever eat a Scottish dish called
>> Rumbledethumps, or Rumblethumps? v
>
> Hi, V.
>
> According to the News Quiz, rumbledethumps is
> Gordon Brown's favourite food (GB is a former
> Pry Monster, albeit short-lived).
>

~~~
Thanks Sn!pe.

And BTW - I do agree about today's yoof not
toping... the ones in my family vape nicotine and
maryjane... leaving all the fatties and booze for
us old farts. ;D

v - lost my taste for booze... but now, fatties...


--
https://www.thefarside.com/

[RustyHinge]

On 26/07/2022 12:11, VictoriaB wrote:

/Rumbledethumps/

> That sure does remind me of the Bubble and Squeak
> my British roomie Ros used to cook... which I
> loved. We were starving students of the 70's and
> lived on it the last week of every month. I would
> also make my Gran's pinto beans, ham hock and
> cornbread... which Ros loved.

I use hocks often, and pinto beans not quite so regularly, never tried
cornbread, which I presume is bread made from cornflour?

[Adrian]

In message <tbohio$18q2$1...@gioia.aioe.org>, VictoriaB
<prair...@privacy.com> writes

>I was sad to read that my European friends were
>suffering such record breaking heat waves and wild
>fires.
>
>We in Okla. would die without central
>air-conditioning. We've just had over 20 straight
>days of triple digit heat - up to 109F/42C - but
>we are used to it, our infrastructure is designed
>around it.
>

Temperatures in the low 30s are not unknown, but we might not get them
every year, your temperatures are almost unknown. Our infrastructure
certainly isn't designed for it. I was away during the worst of it, in
an area that was relatively civilised, temperature wise. Talking to my
neighbours, it wasn't fun here.

>I keep my A/C set at 83F/23C because I don't want
>to be a leckky hog... so far no blackouts in my city.
>

No air con here. The central heating is set to 18C, but once it gets
past that, tough.

>Mmm, yes, oodles of cheese... and we'll have to
>make garlic bread in a skillet - too hot for the oven.

Ah yes, I do tend to get a bit carried away with the cheese grater.
Garlic bread is well received, but I've not tried making it.

[VictoriaB]

RustyHinge wrote:
> On 26/07/2022 12:11, VictoriaB wrote:
>
> /Rumbledethumps/
>
>> That sure does remind me of the Bubble and
>> Squeak my British roomie Ros used to cook...
>> which I loved. We were starving students of
>> the 70's and lived on it the last week of
>> every month. I would also make my Gran's
>> pinto beans, ham hock and cornbread... which
>> Ros loved.
>
> I use hocks often, and pinto beans not quite
> so regularly, never tried cornbread, which I
> presume is bread made from cornflour?
>

~~~
Well, we call it cornmeal. It's sort of coarse,
think dry polenta.

Cornbread batter (milk, eggs, oil, baking powder,
salt, sugar) is poured into a very hot cast iron
skillet with bacon drippings. When it's baked
golden and crispy we cut it into squares. I like
beans ladled over some crumbled in a bowl and
butter on another piece.

Everyone in this country from coast to coast has a
family cornbread recipe. Amer-Indians gave it to
us, along with their maize.

We argue about whether it should contain sugar. I
say it does, 'cause that's how my Georgia Gran
made it.
v
--
https://www.thefarside.com/

[VictoriaB]

Adrian wrote:
> In message <tbohio$18q2$1...@gioia.aioe.org>,
> VictoriaB <prair...@privacy.com> writes

[..]

>> Mmm, yes, oodles of cheese... and we'll have
>> to make garlic bread in a skillet - too hot
>> for the oven.
>
> Ah yes, I do tend to get a bit carried away
> with the cheese grater. Garlic bread is well
> received, but I've not tried making it.
>

~~~
You orta try it, start with brekkie toast. Slather
a piece of bread with butter and put it in a hot
skillet, flip it back and forth until it's to your
liking.

I started making skillet toast when my lekky
toaster started shooting the toast up at the
ceiling... I wasn't very good at catching hot toast.

v
--
https://www.thefarside.com/

[RustyHinge]

On 27/07/2022 11:51, VictoriaB wrote:
> RustyHinge wrote:
>> On 26/07/2022 12:11, VictoriaB wrote:
>>
>> /Rumbledethumps/
>>
>>> That sure does remind me of the Bubble and Squeak my British roomie
>>> Ros used to cook... which I loved. We were starving students of the
>>> 70's and lived on it the last week of every month. I would also make
>>> my Gran's pinto beans, ham hock and cornbread... which Ros loved.
>>
>> I use hocks often, and pinto beans not quite
>> so regularly, never tried cornbread, which I presume is bread made
>> from cornflour?
>>
> ~~~
> Well, we call it cornmeal. It's sort of coarse,
> think dry polenta.

grits?

> Cornbread batter (milk, eggs, oil, baking powder,
> salt, sugar) is poured into a very hot cast iron
> skillet with bacon drippings. When it's baked
> golden and crispy we cut it into squares. I like
> beans ladled over some crumbled in a bowl and
> butter on another piece.
>
> Everyone in this country from coast to coast has a
> family cornbread recipe. Amer-Indians gave it to
> us, along with their maize.
>
> We argue about whether it should contain sugar. I
> say it does, 'cause that's how my Georgia Gran
> made it.

Ta, Must try it - but without sugar for anything savoury. For sweeter
stuff, substitute lard for bacon dripping?

[VictoriaB]

RustyHinge wrote:
> On 27/07/2022 11:51, VictoriaB wrote:
>> RustyHinge wrote:

[..]

>>> I use hocks often, and pinto beans not
>>> quite so regularly, never tried cornbread,
>>> which I presume is bread made from
>>> cornflour?
>>>
>> ~~~ Well, we call it cornmeal. It's sort of
>> coarse, think dry polenta.
>
> grits?

~~~
No, over here grits are made from hominy, a
completely different flavor and texture than corn.
I doubt that you could find cornmeal over there.
Seems like a caff denizon - a lady from Ohio? -
years ago went to a meet near London and couldn't
find any.

Gran made grits the same way you'd make thick
porridge... served with butter, salt and lots of
black pepper to eat with eggs and bacon.
~~~

>
>> Cornbread batter (milk, eggs, oil, baking
>> powder, salt, sugar) is poured into a very
>> hot cast iron skillet with bacon drippings.
>> When it's baked golden and crispy we cut it
>> into squares. I like beans ladled over some
>> crumbled in a bowl and butter on another
>> piece.
>>
>> Everyone in this country from coast to coast
>> has a family cornbread recipe. Amer-Indians
>> gave it to us, along with their maize.
>>
>> We argue about whether it should contain
>> sugar. I say it does, 'cause that's how my
>> Georgia Gran made it.
>
> Ta, Must try it - but without sugar for
> anything savoury. For sweeter stuff, substitute
> lard for bacon dripping?
>

~~~~
My Gran learned to cook in the deep south, where
they used a pinch of sugar to bring out the
flavor, same way as salt. And especially in any
tomato based dish - to balance the acid.

And hey, bacon drippings can go in almost
anything, son! A friend recently gave me some
bacon candy!
v

--
https://www.thefarside.com/

[RustyHinge]

On 27/07/2022 15:19, VictoriaB wrote:

> And hey, bacon drippings can go in almost
> anything, son! A friend recently gave me some
> bacon candy!

Son! Do you know how old I *am*?

[Kerr-Mudd, John]

Cornbread? maybe turkey eggs? but milk? of what? I'm pretty sure there
weren't any pigs or cows in the Old World before the European Invasion.

[Kerr-Mudd, John]

Get a bigger net. HTH.

[Ben Newsam]

RustyHinge wrote, though the Organization header says "Diss
Organisation":

>Ah, builders' tea, then. I use that: 8 parts of; Darjeeling Badamtan 4
>parts of; Lapsang souchong 2 parts thereof; Earl Grey 1 part of.
>
>Formulated that in 1960s and been drinking it ever since.

Sounds really good. I like those proportions.
--
Ben

[VictoriaB]

Kerr-Mudd, John wrote:
> On Wed, 27 Jul 2022 05:51:32 -0500 VictoriaB
> <prair...@privacy.com> wrote:

[..]

>>
>> Everyone in this country from coast to coast
>> has a family cornbread recipe. Amer-Indians
>> gave it to us, along with their maize.
>>
>
> Cornbread? maybe turkey eggs? but milk? of
> what? I'm pretty sure there weren't any pigs or
> cows in the Old World before the European
> Invasion.
>

~~~
Heh, enlighten yerself Mr. Humbuggery. ;)

Argue with Gurgle and Wiki, not me.

They say that "Native Americans" grew corn for
thousands of years before Columbus... who took it
back to Spain, and from there it was introduced to
western European farmers.

They taught the settlers here to make corn bread,
corn pudding, corn soup, and fried corn cakes.
They ground it into the cornmeal that their
descendants introduced to English colonists who
adapted their baking.

That must be when the eggs and milk were
introduced. What's the history of pancakes?

"Aside from eating corn on the cob, Native people
also mixed corn kernels with lye to produce hominy."

When I were a wee lassie I used to help my grandpa
do this - soak the corn in lye water and after it
swelled up, rinse it well and scatter it on
screens to dry in the sun. Then grind it into grits.

My grandpa also used to make "corn pone" -
cornmeal and salt mixed with boiling water, formed
into rounds and baked on an oiled griddle. He ate
it like bread... it was too bland to interest me.
He said when he was a kid he used to bake it on
the flat side of a hoe over an open fire - called
'em "hoecakes."

https://en.wikipedia.org/wiki/Cornbread

Class dismissed!
v

--
https://www.thefarside.com/

[VictoriaB]

RustyHinge wrote:
> On 27/07/2022 15:19, VictoriaB wrote:
>
>> And hey, bacon drippings can go in almost
>> anything, son! A friend recently gave me some
>> bacon candy!
>
> Son! Do you know how old I *am*?
>

~~~
;D ... shoulda said "ol' son"... which is a term
of endearment in the south.

v - age is just a number and mine is unlisted (I
know, groan)
--
https://www.thefarside.com/

[VictoriaB]

Kerr-Mudd, John wrote:
> On Wed, 27 Jul 2022 05:59:39 -0500 VictoriaB
> <prair...@privacy.com> wrote:

[..]

>>
>> I started making skillet toast when my lekky
>> toaster started shooting the toast up at the
>> ceiling... I wasn't very good at catching
>> hot toast.
>>
> Get a bigger net. HTH.
>

~~~
....clowns to the left of me, jokers to the right,
and here I am ...
v

--
https://www.thefarside.com/

[Kerr-Mudd, John]

Stealin' wheels.

[RustyHinge]

I have to admit to a surfeit of years: I watched some of the Battle of
Britain, and saw (though I don't remember it) one of the first bomber
raids in WWII - my mother was pushing me in the pram and counting the
planes overhead - one, two, three, four, fiv^oops! four plus four, plus
four - ours fly in threes...

Where's the nearest shelter???

[RustyHinge]

Please Miss, how strong was this lye? 'Cos it's basically caustic potash...

[RustyHinge]

Enmeshed

[VictoriaB]

~~~
Yep, not many people would know that. Talk about a
one-hit wonder. Interest in them perked up when
Tarantino used it in the "Reservoir Dogs" soundtrack.
v

--
https://www.thefarside.com/

[VictoriaB]

RustyHinge wrote:
> On 28/07/2022 09:16, VictoriaB wrote:
>> Kerr-Mudd, John wrote:
>>> On Wed, 27 Jul 2022 05:59:39 -0500 VictoriaB
>>> <prair...@privacy.com> wrote:
>> [..]
>>>>
>>>> I started making skillet toast when my lekky
>>>>  toaster started shooting the toast up at the
>>>>  ceiling... I wasn't very good at catching
>>>> hot toast.
>>>>
>>> Get a bigger net. HTH.
>>>
>> ~~~
>> ....clowns to the left of me, jokers to the right,
>> and here I am ...
>
> Enmeshed
>

~~~
Indeed.

https://www.youtube.com/watch?v=8StG4fFWHqg

v
--
https://www.thefarside.com/

[VictoriaB]

RustyHinge wrote:
> On 28/07/2022 09:14, VictoriaB wrote:
>> RustyHinge wrote:
>>> On 27/07/2022 15:19, VictoriaB wrote:
>>>
>>>> And hey, bacon drippings can go in almost
>>>> anything, son! A friend recently gave me some
>>>> bacon candy!
>>>
>>> Son! Do you know how old I *am*?
>>>
>> ~~~
>> ;D ... shoulda said "ol' son"... which is a term
>> of endearment in the south.
>>
>> v - age is just a number and mine is unlisted (I
>> know, groan)
>
> I have to admit to a surfeit of years: I watched
> some of the Battle of Britain, and saw (though I
> don't remember it) one of the first bomber raids
> in WWII - my mother was pushing me in the pram and
> counting the planes overhead - one, two, three,
> four, fiv^oops! four plus four, plus four - ours
> fly in threes...
>
> Where's the nearest shelter???
>

~~~
Bless those brave British mothers!
v

--
https://www.thefarside.com/

[VictoriaB]

RustyHinge wrote:
> On 28/07/2022 09:10, VictoriaB wrote:

[..]

>> "Aside from eating corn on the cob, Native
>> people also mixed corn kernels with lye to
>> produce hominy."
>>
>> When I were a wee lassie I used to help my
>> grandpa do this - soak the corn in lye water
>> and after it swelled up, rinse it well and
>> scatter it on screens to dry in the sun. Then
>> grind it into grits.
>>
>> My grandpa also used to make "corn pone" -
>> cornmeal and salt mixed with boiling water,
>> formed into rounds and baked on an oiled
>> griddle. He ate it like bread... it was too
>> bland to interest me. He said when he was a
>> kid he used to bake it on the flat side of a
>> hoe over an open fire - called 'em
>> "hoecakes."
>>
>> https://en.wikipedia.org/wiki/Cornbread
>>
>> Class dismissed!
>
> Please Miss, how strong was this lye? 'Cos it's
> basically caustic potash...
>

~~~~
I don't know what kind of lye, or how diluted. I
tend to think potash because of the dark
particles. I do remember a lot of rinsing to
completely remove the hulls.

v - at least we never killed anyone
--
https://www.thefarside.com/

[VictoriaB]

Re Humbuggery: My apologies to all - I thought it
was just a cute play on words.

v - still learning English

--
https://www.thefarside.com/

[RustyHinge]

On 28/07/2022 23:05, VictoriaB wrote:

> I don't know what kind of lye, or how diluted. I
> tend to think potash because of the dark
> particles. I do remember a lot of rinsing to
> completely remove the hulls.

Lye generally was used to make soap, and was got by steeping wood ash in
water.

Making hominy is the first culinary purpose for it I've heard of.

> v - at least we never killed anyone

As far as you know...

[Kerr-Mudd, John]

On Thu, 28 Jul 2022 17:07:59 -0500
VictoriaB <vbfr...@privacy.com> wrote:

> Re Humbuggery: My apologies to all - I thought it
> was just a cute play on words.
>
> v - still learning English
>

S'all write.

[VictoriaB]

Kerr-Mudd, John wrote:
> On Thu, 28 Jul 2022 17:07:59 -0500
> VictoriaB <vbfr...@privacy.com> wrote:
>
>> Re Humbuggery: My apologies to all - I thought it
>> was just a cute play on words.
>>
>> v - still learning English
>>
>
> S'all write.
>

~~~
Perfect.
v

--
https://www.thefarside.com/

[VictoriaB]

RustyHinge wrote:
> On 28/07/2022 23:05, VictoriaB wrote:
>
>> I don't know what kind of lye, or how
>> diluted. I tend to think potash because of
>> the dark particles. I do remember a lot of
>> rinsing to completely remove the hulls.
>
> Lye generally was used to make soap, and was
> got by steeping wood ash in water.
>

~~~
Yep, my Gran uster save fat to make lye soap...
long after she moved to town... just 'cause she
could I guess. It was awful stuff. She would use
it to scrub stained kitchen towels, I still have
her little washboard. I also have my grandpa's
griddle.
~~~

> Making hominy is the first culinary purpose for
> it I've heard of.
>
>> v - at least we never killed anyone
>
> As far as you know...
>

~~~~
Good point. ;D
--
https://www.thefarside.com/

[Ben Newsam]

VictoriaB wrote, though the Organization header says "Aioe.org NNTP
Server":

>soak the corn in lye water and after it
>swelled up, rinse it well and scatter it on
>screens to dry in the sun. Then grind it into grits.

Sounds awful, lol. Keep well clear, is my advice.
--
Ben

[Lafe]

RustyHinge <rusty...@foobar.girolle.co.uk> wrote in news:tbu8el$3531s$1
@dont-email.me:

> Please Miss, how strong was this lye? 'Cos it's basically caustic potash...

Lye has been used frequently in baking, and also in making those big delicous
pretzels. Which I suppose is also baking. But also being a child of the
southern US, I know lye can be used for hominy in the same way. Just another
anecdata point.

Y'all make me hungry.

Lafe

[VictoriaB]

~~~~
Heh, if you wanna talk awful, how about - black
pudding?

The lye process brings out a mild sweet nutty
flavor, hominy is cooked whole in stew-like soups,
very tasty, chewy. I just don't care for it in
grits.... well, unless there's lots of cheese and
jalapenos.
v
--
https://www.thefarside.com/

[VictoriaB]

~~~~
Hello Lafe, pull up a chair and have a cuppa... IF
you're not that troll who hates for us to have fun
in here.

What are you hungry for?
v

--
https://www.thefarside.com/

[RustyHinge]

For myself, I rather like hominy grits, but seldom see them on sale.

New anti-fraud measures vis-à-vis credit cards have cut me off from
online shopping until I can work something out - no mobile
connectability for verification of transaction. Thank you to HMG for
kneejerk 'remedy'. So, no grits...

[RustyHinge]

On 30/07/2022 08:53, VictoriaB wrote:

> Heh, if you wanna talk awful, how about - black
> pudding?

~Pretend you don't know what's in it and what the ingredients look like,
shut your eyes and enjoy with bacon, sausage, On!on, tomatoes and fried
bread

> The lye process brings out a mild sweet nutty
> flavor, hominy is cooked whole in stew-like soups,
> very tasty, chewy. I just don't care for it in
> grits.... well, unless there's lots of cheese and
> jalapenos.

I'll bear that in mind.

[Ahem A Rivet's Shot]

On Sat, 30 Jul 2022 02:53:20 -0500
VictoriaB <vbfr...@privacy.com> wrote:

> Heh, if you wanna talk awful, how about - black pudding?

I regularly see *vegan* black pudding for sale which boggles my mind
on two levels. What is in it and why does anyone who chooses a vegan diet
want it ? I rather suspect that it is in fact nothing like the real thing
and might even be quite pleasant if ICBA to try it.

--
Steve O'Hara-Smith
Odds and Ends at http://www.sohara.org/

[Mike Fleming]

On 30/07/2022 10:24, Ahem A Rivet's Shot wrote:
> On Sat, 30 Jul 2022 02:53:20 -0500
> VictoriaB <vbfr...@privacy.com> wrote:
>
>> Heh, if you wanna talk awful, how about - black pudding?
>
> I regularly see *vegan* black pudding for sale which boggles my mind
> on two levels. What is in it and why does anyone who chooses a vegan diet
> want it ? I rather suspect that it is in fact nothing like the real thing
> and might even be quite pleasant if ICBA to try it.

http://www.reallancashireblackpuddings.co.uk/vegan-black-pudding/

Must track some down. We like the Vegetarian Butcher's burgers and one
of the veggie sossidges, although we don't think that highly of Heck's
veggie sossidges (their meaty sossidges are lovely though).

[Kerr-Mudd, John]

I had some smoked "pulled pork" the other day; lovely.

[Andrew Marshall]

On 30/07/2022 19:26, Kerr-Mudd, John wrote:
> I had some smoked "pulled pork" the other day; lovely.

Sounds excellent! I love good pulled pork, and a smoked version would be
even better, for my taste. Was it from a local source, or nationally
available?

--
Regards,
Andrew.

[Kerr-Mudd, John]

It was a discount special - seems I've misunforgotten - it was a "Doner
Kebab" from 'Farmfoods' or 'Iceland'.

This looks like it might be the thingy:
https://www.iceland.co.uk/p/oumph-kebab-doner-style-280g/88221.html#q=kebab&start=1

[VictoriaB]

RustyHinge wrote:
> On 30/07/2022 08:53, VictoriaB wrote:
>
>> Heh, if you wanna talk awful, how about -
>> black pudding?
>
> ~Pretend you don't know what's in it and what
> the ingredients look like, shut your eyes and
> enjoy with bacon, sausage, On!on, tomatoes and
> fried bread
>

~~~~
You had me at bacon... lost me at sausage...

Yet you're right, having eaten scrambled brains and
eggs as a child, and all manner of gizzards,
livers and tongues (oh my!), I shouldn't be too
persnickety. My people didn't waste a thing.

There were also rattlesnake kabobs, and country
squirrel and dumplings. No, not kidding. Our
ancestors used what was available to survive - a
lot of protein apparently, from all the fossil sites.

v
--
https://www.thefarside.com/

[VictoriaB]

Ahem A Rivet's Shot wrote:

> On Sat, 30 Jul 2022 02:53:20 -0500 VictoriaB
> <vbfr...@privacy.com> wrote:
>
>> Heh, if you wanna talk awful, how about -
>> black pudding?
>
> I regularly see *vegan* black pudding for sale
> which boggles my mind on two levels. What is in
> it and why does anyone who chooses a vegan
> diet want it ? I rather suspect that it is in
> fact nothing like the real thing and might even
> be quite pleasant if ICBA to try it.
>

~~~~
I am open to try anything *vegan*... yet I agree
with you and have to wonder about BP. What's the
point? What flavors must they use to emulate
animal suet and blood?

v - excuse me, I have to go lie down

--
https://www.thefarside.com/

[VictoriaB]

~~~
I would love to try that. I wonder what kind of
peas in the "protein"? We have field peas,
black-eyed peas, green peas.... I use a lot of
black beans and garbanzo beans as protein substitute.

Back when I was a full bore meat eater, I was
always jealous of the Donor Kebabs street food I'd
see all over Europe (on TV), but never to be found
in Oklahomastan.

v
--
https://www.thefarside.com/

[Andrew Marshall]

Thanks for the link.

<looks>

Ah, IC. I ought perhaps to have realised that the quotes around "pulled
pork" were significant. It's not what I hoped it would be. I'll pass on
that one, then.

</looks>

--
Regards,
Andrew.

[RustyHinge]

On 31/07/2022 10:31, VictoriaB wrote:
>
> There were also rattlesnake kabobs, and country
> squirrel and dumplings. No, not kidding. Our
> ancestors used what was available to survive - a
> lot of protein apparently, from all the fossil sites.

When I lived next-door to a gamekeeper and at other times, I took the
opportunities to plug (grey) squirrels. These were excellent roasted or
in casseroles. All our snakes are protected and mostly rather small
anyway. Smooth snakes are larger, but rare: indeed, I've never seen one.

Grass snakes and adders, I have often seen in the wild, and while I've
had both as pets, I've never been tempted to kill one. I quite
understand that rattlers and such need controlling...

[RustyHinge]

On 31/07/2022 10:53, VictoriaB wrote:
> ~~~
> I would love to try that. I wonder what kind of
> peas in the "protein"? We have field peas,
> black-eyed peas, green peas.... I use a lot of
> black beans and garbanzo beans as protein substitute.

Says 'pea protein'. Here, this will mean green peas. I use a lot of
pulses: red kidney beans, blackeye beans, pinto beans, haricots, butter
beans, flageolet beans, broad beans, mung beans, lentils (dal), soya
beans inc. whatever they're called raw, chick peas, green peas, and when
I have a glut of them, runner beans.

We usually eat runner beans, flageolet beans and mung beans either as
sliced green pods, or mung, as beansprouts.

> Back when I was a full bore meat eater, I was
> always jealous of the Donor Kebabs street food I'd
> see all over Europe (on TV), but never to be found
> in Oklahomastan.

In most towns in the UK there will be Turkish or Cypriot vendors of
doner and/or shish kebabs - I made a set of shish (long thin flat
skewers) a long time ago.

[Ben Newsam]

VictoriaB wrote, though the Organization header says "Aioe.org NNTP
Server":

>Heh, if you wanna talk awful, how about - black
>pudding?
>

Some black pudding is truly awful, containing great cubes of solid
fat. The best BP is the Scottish variety, really dark and spicy.
--
Ben

[Ben Newsam]

VictoriaB wrote, though the Organization header says "Aioe.org NNTP
Server":

>Back when I was a full bore meat eater, I was
>always jealous of the Donor Kebabs street food I'd
>see all over Europe (on TV), but never to be found
>in Oklahomastan.

In theory, doner kebabs should be things of wonder. In actual practice
the huge meat skewer they roast in front of the gas fire is made up of
God knows what, chewy and nasty. The only way they can make it vaguely
edible is to slice it off wafer-thin. Often has a peculiar rank after
taste too. My advice is to eschew it.
--
Ben

[Ahem A Rivet's Shot]

On Sun, 31 Jul 2022 16:32:37 +0100
Ben Newsam <gu...@bennewsam.co.uk> wrote:

> In theory, doner kebabs should be things of wonder. In actual practice
> the huge meat skewer they roast in front of the gas fire is made up of
> God knows what, chewy and nasty

As an anklebiter I used to look at those huge meat skewers and
wonder what sort of animal's leg it was - elephant seemed the only feasible
pissobolity and that seemed unlikely.

[RustyHinge]

I used to get mine from Charles Macleod (Charlie Barley) in Stornoway,
and if ever I get there again I shall get a load fo the freezer.

He used to graze sheep on Eilean Chaluim Chille (St. Columba's Isle)
near the seaward end of Loch Erisort (Eric's Fjiord) which I could see
from where I lived at one time.

Occasionally, one of these sheep would get a yen for seaweed and graze
on the foreshore, resulting in its fat being bright yellow - yellower
yet than Jersey cattle. If I was lucky, one of his sheep was so
affected, and I could buy the whole carcase at wholesale price. He
jointed it for me, and I salted-down the bulk of it.

I understand that such lamb/mutton is now at a premium.

[Tease'n'Seize]

Ben Newsam wrote:

> In theory, doner kebabs should be things of wonder. In actual practice
> the huge meat skewer they roast in front of the gas fire is made up of
> God knows what, chewy and nasty. The only way they can make it vaguely
> edible is to slice it off wafer-thin. Often has a peculiar rank after
> taste too. My advice is to eschew it.

And the main time that people buy it it within a few hours of the pubs kicking out.

[VictoriaB]

RustyHinge wrote:
[..]
> ........ All our snakes are protected and

> mostly rather small anyway. Smooth snakes are
> larger, but rare: indeed, I've never seen one.
>
> Grass snakes and adders, I have often seen in
> the wild, and while I've had both as pets, I've
> never been tempted to kill one. I quite
> understand that rattlers and such need
> controlling...
>

~~~
Yes, the Diamondback rattlesnake is one of the
most dangerous snakes in the U.S., and they looove
Okla. My late husband and I raised and raced
Thoroughbred horses and we had to be very careful
to protect them. Snakes love the barns where the
mice are, and one time I was even swimming in the
pool with one! Eeek! Eeek! Eeek!

So Okla. has Rattlesnake Roundups every spring.

https://rove.me/to/oklahoma/waynoka-rattlesnake-hunt

They are quite tasty... people say "tastes like
chicken" but I think it's milder than that.

They are actually timid creatures, never
aggressive unless you attack first, or
accidentally step on one. I once witnessed a fight
between a big bull snake and a rattler - the bull
won easily. On the farm the bull was our best friend.
v

--
https://www.thefarside.com/

[Ahem A Rivet's Shot]

On Mon, 1 Aug 2022 05:24:19 -0500
VictoriaB <vbfr...@privacy.com> wrote:

> So Okla. has Rattlesnake Roundups every spring.

That brings to mind a picture involving very small lasoos.

[VictoriaB]

Ahem A Rivet's Shot wrote:

> On Mon, 1 Aug 2022 05:24:19 -0500
> VictoriaB <vbfr...@privacy.com> wrote:
>
>> So Okla. has Rattlesnake Roundups every spring.
>
> That brings to mind a picture involving very small lasoos.
>

~~~~
;D ... and tiny ickle branding irons!

v
--
https://www.thefarside.com/

[VictoriaB]

~~~~
Ah well, kiss another dream goodbye...

v - it was the 'rank after taste' wot did it

--
https://www.thefarside.com/

[Ahem A Rivet's Shot]

On Tue, 2 Aug 2022 02:38:30 -0500
VictoriaB <vbfr...@privacy.com> wrote:

> Ahem A Rivet's Shot wrote:
> > On Mon, 1 Aug 2022 05:24:19 -0500
> > VictoriaB <vbfr...@privacy.com> wrote:
> >
> >> So Okla. has Rattlesnake Roundups every spring.
> >
> > That brings to mind a picture involving very small lasoos.
> >
> ~~~~
> ;D ... and tiny ickle branding irons!

Hey half a new verse for Little Teeny Eyes

Hey you need little teeny eyes to read little teeny print
Like you need little teeny branding irons for snakes

[VictoriaB]

Ahem A Rivet's Shot wrote:
> On Tue, 2 Aug 2022 02:38:30 -0500
> VictoriaB <vbfr...@privacy.com> wrote:
>
>> Ahem A Rivet's Shot wrote:
>>> On Mon, 1 Aug 2022 05:24:19 -0500
>>> VictoriaB <vbfr...@privacy.com> wrote:
>>>
>>>> So Okla. has Rattlesnake Roundups every spring.
>>>
>>> That brings to mind a picture involving very small lasoos.
>>>
>> ~~~~
>> ;D ... and tiny ickle branding irons!
>
> Hey half a new verse for Little Teeny Eyes
>
> Hey you need little teeny eyes to read little teeny print
> Like you need little teeny branding irons for snakes
>

~~~~
<looks around for the little teeny men in white coats>
v

--
https://www.thefarside.com/

[Lafe]

VictoriaB <vbfr...@privacy.com> wrote in news:tc2o66$1r78$2...@gioia.aioe.org:
<snip>

> Hello Lafe, pull up a chair and have a cuppa... IF
> you're not that troll who hates for us to have fun
> in here.
>
> What are you hungry for?
> v

I apologize for being so slow to respond, I shall make an effort to step up
my frequency.

Thank you for the warm welcome! I am not one to troll. I have been lurking
here for a while due to the friendliness and frequent deliciousness of the
topics of conversation.

At the time I was hungry for egg, sausage, and cheese on a croissant, which I
wasn't able to acquire until nearly 16 hours afterwards. But ultimately I was
successful in acquiring it. The memory of which warms me now, and perhaps
piques my appetite once more.

If I may be so bold as to ask... what is your favorite breaker of fasts?

Lafe

[Lafe]

VictoriaB <vbfr...@privacy.com> wrote in news:tc2o1h$1r78$1...@gioia.aioe.org:
<snip>
> ~~~~

> Heh, if you wanna talk awful, how about - black
> pudding?
>

> The lye process brings out a mild sweet nutty
> flavor, hominy is cooked whole in stew-like soups,
> very tasty, chewy. I just don't care for it in
> grits.... well, unless there's lots of cheese and
> jalapenos.

> v

Grits with cheese and jalapeños. Now you are speaking the language of my
upbringing. With the "grits" (hominy) being a little al dente. Delicious.

Lafe

[Lafe]

VictoriaB <vbfr...@privacy.com> wrote in news:tcakm0$j9d$1...@gioia.aioe.org:

> Ben Newsam wrote:
>> In theory, doner kebabs should be things of
>> wonder. In actual practice the huge meat skewer
>> they roast in front of the gas fire is made up
>> of God knows what, chewy and nasty. The only
>> way they can make it vaguely edible is to slice
>> it off wafer-thin. Often has a peculiar rank
>> after taste too. My advice is to eschew it.
>>
> ~~~~
> Ah well, kiss another dream goodbye...
>
> v - it was the 'rank after taste' wot did it

Don't kiss it goodbye completely. There is "doner kebabs" and there are
"doner kebabs". When done by a proper practicioner is is possible to fulfill
the promise. I happen to know that you can get some proper doner kebabs in OK
city, though the name of the establishment is currently escaping my memory. I
will endeavor to find it again.

Lafe

[VictoriaB]

Lafe wrote:
> VictoriaB <vbfr...@privacy.com> wrote in
> news:tc2o66$1r78$2...@gioia.aioe.org: <snip>
>> Hello Lafe, pull up a chair and have a
>> cuppa... IF you're not that troll who hates
>> for us to have fun in here.
>>
>> What are you hungry for? v
>
> I apologize for being so slow to respond, I
> shall make an effort to step up my frequency.
>
> Thank you for the warm welcome! I am not one to
> troll. I have been lurking here for a while due
> to the friendliness and frequent deliciousness
> of the topics of conversation.
>

~~~~
Well-uh... okay, but keep in mind that we're a
suspicious bunch because we've been burned a time
or two.
~~~~

> At the time I was hungry for egg, sausage, and
> cheese on a croissant, which I wasn't able to
> acquire until nearly 16 hours afterwards. But
> ultimately I was successful in acquiring it.
> The memory of which warms me now, and perhaps
> piques my appetite once more.
>
> If I may be so bold as to ask... what is your
> favorite breaker of fasts?
>

~~~~
Today it will be weekend brunch and Okie =
buttermilk biscuits and sausage cream gravy,
scramba eggs, and lots of black coffee.
~~~~

> Lafe
>
~~~~
Lafe? Let's see, short for Lafayette? Maybe from
around N'awlins? Which is America's most colorful
city... where you can drink beer with your brekkie
and no one looks twice.

Or Baja, CA?

;)
--
https://www.thefarside.com/

[VictoriaB]

~~~~
Hmmm, I remember a long ago someone going on about
a tasty donor kabob in Norman, a little college
town just north of here, but I never did get up there.
v

--
https://www.thefarside.com/

[Ben Newsam]

Lafe wrote, though the Organization header says "A noiseless patient
Spider":

>If I may be so bold as to ask... what is your favorite breaker of fasts?

Bacon!! :-)
--
Ben

[RustyHinge]

Thick slices of properly-cured streaky fried so the fat is crispy,
between two slices of *proper* bread and unsalted butter.

Mmmmmmmm! crunchy-crunchy

Possibly with slices of fried blusher (Amanita rubescens).