For the Record.....I don't care
spe...@1amail.com
Who shot JFK
UK politics and job application information
UK anything for that matter
Who was the head of the KKK
Who is the head of the KKK
Who will be the head of the KKK
Pike
Pike's dog
Pike's politics
Pike's religion
Pike's hair stylist
Same for Nostradamus
Doug
--
Tiocfaidh Ar La
Ian J McKiver
ouch, that hurt <G>.
S&F,
Ian.
Ian J McKiver PPJGD (Hants & IoW - Province in UK)
spe...@1amail.com wrote:
> I'd like to go on record for the following things I don't care about:
>
>
> UK anything for that matter
>
>
Eugene Goldman.·.
> I'd like to go on record for the following things I don't care about:
>
> Who shot JFK
> UK politics and job application information
> UK anything for that matter
> Who was the head of the KKK
> Who is the head of the KKK
> Who will be the head of the KKK
> Pike
> Pike's dog
> Pike's politics
> Pike's religion
> Pike's hair stylist
> Same for Nostradamus
How about
Various ways the rules of mathematics can be misapplied
Bacon Cyphers
Ken Mitchel's hatred for his fellow man, including members of his own
family
|O| Be well. Travel with a light heart.
Who said that?
Brother Gene .*.
http://www.calodges.org/no442
http://www.blackmountainlodge.net
http://www.freemason.org
MBBFMN #387
And in case I don't see ya' - Good Afternoon, Good Evening and Good Night!
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Internet newsgroup posting. Copyright 2000. All rights reserved.
Any Mason may use the contents for any valid Masonic purpose, permission may be granted to others upon request.
96.37% of all statistics are made up
spe...@1amail.com
> How about
> Various ways the rules of mathematics can be misapplied
> Bacon Cyphers
> Ken Mitchel's hatred for his fellow man, including members of his own
> family
>
>
Never cared for New Math in any of it's forms.
Kenny......hard not to pity someone who is in such desparate need of help.
Bacon.....Now there's something I care a great deal about.....Crispy, well drained on toasted whole wheat.
Ted Berry
spe...@1amail.com wrote:
> I'd like to go on record for the following things I don't care about:
>
> Who shot JFK
> UK politics and job application information
> UK anything for that matter
> Who was the head of the KKK
> Who is the head of the KKK
> Who will be the head of the KKK
> Pike
> Pike's dog
> Pike's politics
> Pike's religion
> Pike's hair stylist
> Same for Nostradamus
>
Well, Doug, you are apparently visiting the wrong newsgroup then,
aren't you...
--
Ted Berry 32'
JS, Benjamin B. French Lodge #15 Washington DC
JM, A:.A:.S:.R:.(SJ) Valley of DC
PSD, Eastern Star Lodge, Rehoboth, Mass
Sent via Deja.com http://www.deja.com/
Before you buy.
spe...@1amail.com
> Doug,
> ouch, that hurt <G>.
> S&F,
> Ian.
>
> Ian J McKiver PPJGD (Hants & IoW - Province in UK)
>
> spe...@1amail.com wrote:
>
> > I'd like to go on record for the following things I don't care about:
> >
> >
> > UK anything for that matter
> >
> >
> > Doug
> >
> > --
> > Tiocfaidh Ar La
Ian,
I thousand pardons.....Throw me in the Tower. My fingers got ahead of my
brain. I meant to insult the French. It should read Anything French. :o)
Last I heard, hating the French is right behind soccer as the British
national sport.
Eugene Goldman.·.
> "Eugene Goldman.·." wrote:
>
> > How about
> > Various ways the rules of mathematics can be misapplied
> > Bacon Cyphers
> > Ken Mitchel's hatred for his fellow man, including members of his own
> > family
> >
> >
>
> Never cared for New Math in any of it's forms.
But I love Tom Lehrer.
> Kenny......hard not to pity someone who is in such desparate need of help.
Pity, yes. Other than that, he plays absolutely no part of my
thoughts.
> Bacon.....Now there's something I care a great deal about.....Crispy, well drained on toasted whole wheat.
Turkey Bacon, crisp, crumbled in eggs with chedder - yummy!
spe...@1amail.com
> In article <3883F8EF...@1amail.com>,
> spe...@1amail.com wrote:
> > I'd like to go on record for the following things I don't care about:
> >
> > Who shot JFK
> > UK politics and job application information
> > UK anything for that matter
> > Who was the head of the KKK
> > Who is the head of the KKK
> > Who will be the head of the KKK
> > Pike
> > Pike's dog
> > Pike's politics
> > Pike's religion
> > Pike's hair stylist
> > Same for Nostradamus
> >
>
> Well, Doug, you are apparently visiting the wrong newsgroup then,
> aren't you...
>
> --
> Ted Berry 32'
> JS, Benjamin B. French Lodge #15 Washington DC
> JM, A:.A:.S:.R:.(SJ) Valley of DC
> PSD, Eastern Star Lodge, Rehoboth, Mass
>
> Sent via Deja.com http://www.deja.com/
> Before you buy.
Apparently so.......I love history.......I love fiction......just not fond
of Fictional History. There seems to be a ton of it here.
Pike MAY have been the Imperial Wizard.....who cares. A footnote; nothing
more. I'm certainly not a fan of his, but what he did or did not do in the
1860's is of little or no consequence. After seeing it on a daily basis,
the topic loses it's glitter.
Ah, speaking of glitter; we get 50 or more threads about the sex life of
Gary Glitter who's musical fame is limited to a sports anthem (Rock N' Roll
Part 2). Then there's the astrologers......without a doubt THE biggest
joke in the Solar System (pun intended). Maybe Glitter can sing the Age of
Aquarius and both groups will have something in common to discuss. Add to
the mix the Quatrain King; Nostradamus. His works been revised so often
the latest version is out of date before it hits the press.
JFK.....a horrible tragedy for our country. Let's suppose for a moment
there WAS a conspiracy surrounding his death. If so, it would have been a
small group of nuts supporting Oswald. The FBI, Mafia, Castro speculation
is bunk; ESPECIALLY Garrison's assertions. Interesting how paranoia and
conspiracy theorists go hand in hand. If it weren't JFK, it would be
something else. People who believe Garrison have watched Oliver Stone's
movie once or twice too often, don't know anything about the man or the
circumstances surrounding his "investigation". However, if it makes them
happy; so be it. Say something new about conspiracies instead of the same
five lines over and over and over again. I guess that's all they have.
If people have to disclose Masonic membership on their job application in
the U.K.; another footnote (if that). They could require a urine specimen
and DNA sample for all I care.
Then there's the Catholic Connection. Pope ??????? said this and that 400
years ago. Cardinal XXXX said something as well. Whoop T Do. Like it
matters. Well, not to those who aren't obsessed with the topic.
I enjoy a variety of off topic discussions on the NG because it breaks the
monotony. Posting the same information on a daily basis gets old. It's
like folks used to say; "It's the same old 7 and 6". I can see Kansan
getting out references to those numbers. Kansan can believe whatever he
wishes, but most people know you can "pencil whip" any topic with selective
interpretation.
Long winded boring mode off,
Duncan Lundie
<spe...@1amail.com> wrote in message news:3884E93E...@1amail.com...
again. I guess that's all they have.
>
> If people have to disclose Masonic membership on their job application in
> the U.K.; another footnote (if that). They could require a urine specimen
> and DNA sample for all I care.
I am hoping (once I've finished training) to become a teacher here in the
UK. The way things are going, being a mason is going to count against me
when I start applying for jobs. An unfair situation I'm sure you'll agree.
This is an issue that deeply affects masons, and we are after all a
worldwide fraternity.
By the way, is your end message Gaelic? Out of curiosity what does it mean?
Duncan
Paul Spencer
Duncan Lundie wrote:
> <Snipped to save bandwidth>
>
> By the way, is your end message Gaelic? Out of curiosity what does it mean?
> Duncan
Check out http://www.geocities.com/CapitolHill/Lobby/2753/republican.html for
the answer to your question about his sig line ;)
Have fun!
Paul Spencer.
Millington Lodge #671 F&AM
Grand Commandry of Knights Templar #39
A.A.S.R. Memphis Valley
*Happiness can't buy money*
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spe...@1amail.com
> <spe...@1amail.com> wrote in message news:3884E93E...@1amail.com...
> again. I guess that's all they have.
> >
> > If people have to disclose Masonic membership on their job application in
> > the U.K.; another footnote (if that). They could require a urine specimen
> > and DNA sample for all I care.
>
> I am hoping (once I've finished training) to become a teacher here in the
> UK. The way things are going, being a mason is going to count against me
> when I start applying for jobs. An unfair situation I'm sure you'll agree.
> This is an issue that deeply affects masons, and we are after all a
> worldwide fraternity.
>
> By the way, is your end message Gaelic? Out of curiosity what does it mean?
> Duncan
As Paul's link states......It's a Republican slogan "Our Day Will Come". It
will be interesting to see what his "spin" on my sig is....what conclusions he
comes to.....
Back to your post. Why would your Masonic affiliation affect your employment
opportunities? Whether or not you are a member should have no bearing. If so,
it sounds like a version of McCarthyism. "Are you now, or have you ever been a
member of a Masonic organization".......hopefully, this won't happen. Not
good....not good at all. Give us some background on the situation.
Thanks,
jruble
Turkey Bacon, Bacon is made from the sides of big fat hogs, should be cut
at least 1/8 inch thick (preferlly closer to 1/4), be at least 3/4 fat,
cooked low and slow until it crunches when you put a fork to it. Dipped
into eggs cooked over easy, and eaten no more than once a month.
Absolutely delicious, and absolutely horrible for your cohlestrohal. Hey,
do you want to live forever.
JMHO, but, Gene I realize that you don't eat pork. Have you heard the old
story, the punch line is "It's better than pork". If not, e-mailme, I won't
post it in the NG.
SCOTTY
"Eugene Goldman.·." <br_...@pacbell.net> wrote in message
news:38849c6a...@news.swbell.net...
jruble
Can we add, st john, kansan, maurice, james todd, all of vomit, and (of
course) OFLF.
But, at least they are occasionally humorous.
SCOTTY
<spe...@1amail.com> wrote in message news:3883F8EF...@1amail.com...
> I'd like to go on record for the following things I don't care about:
>
> Who shot JFK
> UK politics and job application information
> UK anything for that matter
> Who was the head of the KKK
> Who is the head of the KKK
> Who will be the head of the KKK
> Pike
> Pike's dog
> Pike's politics
> Pike's religion
> Pike's hair stylist
> Same for Nostradamus
>
>
Jack Hickey
>I thousand pardons.....Throw me in the Tower. My fingers got ahead of my
>brain. I meant to insult the French. It should read Anything French. :o)
I've got to get behind French fine cuisine ... especially French Fries
and French Toast.
I don't much care what happened to William Morgan.
I care even less about whatever the P-2 Lodge was up to.
Jack Hickey, MM
Junior Warden
Chairman, Masonic Awareness Committee
Isaiah Thomas Lodge (No number)
Eureka Royal Arch Chapter
Hiram Council, R&SM
Worcester MA
www.masslodges.org
spe...@1amail.com
Jack,
As you know, I AM the French Fry King. :o)
Ditto for Morgan......
I must have had a brain cramp.....what's the P-2 Lodge?
Jack Hickey
>I must have had a brain cramp.....what's the P-2 Lodge?
Propaganda Due was (originally) an Italian Research lodge in Rome,
with a branch in Naples. At first, of course, they were a very staid,
stodgy and very legitimate lodge. They started attracting all manner
of Italian government (local and national) functionaries, as well as
several members from the Italian movie industry and from the Vatican,
and actually started recruiting from organized crime. You know how it
goes ... the more celebrities joined, the more wanted to join, and the
less important anything resembling Masonry became.
P-2 stopped being a legitimate Masonic lodge sometime in the late
1950's, and became more of a front for organized crime. They had
their charter pulled in the early 1960's, but continued meeting
anyway. At some point, they were heavily involved in extortion,
money-laundering, and possibly sponsored Italian terrorism. Nasty.
They were also major players in the "Vatican Bank" scandal of the
1970's, when the Vatican Bank (IOR) (probably without realizing it)
(hopefully without realizing it) became deeply involved with one of
their front-men, a real-estate speculator.
Being involved, however tangentially, with the P-2 lodge cost the IOR
somewhere around $200 million dollars -- exact figures are not
revealed, since it's not a public bank -- and caused the Vatican
considerable scandal. Not to mention a considerable loss in
investment revenue, as the Vatican had to sell off some prime
real-estate to raise the cash.
Our anti-Mason friends love to point at P-2 as an example of a Masonic
Lodge, of course, ignoring the fact that their charter was pulled
(facts can be SO inconvenient) and love to point at the fact that one
of the prime movers of P-2, a fellow named Roberto Calvi, was
eventually found hanging under a bridge. They try to tie that to the
symbolic penalty of the first degree, ignoring the fact that the
penalty doesn't say dip about hanging OR bridges
Joe Schmuckatelli
>> Bacon.....Now there's something I care a great deal about.....Crispy, well drained on toasted whole wheat.
>
>Turkey Bacon, crisp, crumbled in eggs with chedder - yummy!
Breakfast burritos, anyone? (We gotta get another food thread going here.)
BTW, Geno, I ended up having to abandon the wet mustard in the burger. I'm
trying dry now. Seemed to work well enough last night, but I need to up the
dosage a bit. (And I don't have to add a binder.)
-------------------------------------------------+-------------------
"One World; One Web; One Program." -- Microsoft | OS/2 Warp
| Solid like Linux
"Ein Volk; Ein Reich; Ein Fuhrer." -- Hitler | Easy like Windows
-------------------------------------------------+-------------------
Mav
>
>Breakfast burritos, anyone? (We gotta get another food thread going here.)
>
>BTW, Geno, I ended up having to abandon the wet mustard in the burger. I'm
>trying dry now. Seemed to work well enough last night, but I need to up the
>dosage a bit. (And I don't have to add a binder.)
>
You'll have to up it a lot. It seems to take a TON of dry to give the
same flavor as prepared.
And, BTW, the binder is where you get your roughage.
Please lay your breakfast burrito recipe on me.
Dave Mavity MM
Eugene Goldman.·.
wrote:
> Come on, Gene
>
> Turkey Bacon, Bacon is made from the sides of big fat hogs, should be cut
> at least 1/8 inch thick (preferlly closer to 1/4), be at least 3/4 fat,
> cooked low and slow until it crunches when you put a fork to it. Dipped
> into eggs cooked over easy, and eaten no more than once a month.
Uh huh. That's why I eat turkey bacon.
> Absolutely delicious, and absolutely horrible for your cohlestrohal. Hey,
> do you want to live forever.
As a matter of fact...
> JMHO, but, Gene I realize that you don't eat pork. Have you heard the old
> story, the punch line is "It's better than pork". If not, e-mailme, I won't
> post it in the NG.
I have. <s> It is.
Eugene Goldman.·.
joeschmu...@KILL.SPAMFORD.WALLACE.NOW (Joe Schmuckatelli) wrote:
> On Tue, 18 Jan 2000 17:04:06 GMT, br_...@pacbell.net (Eugene Goldman.·.) wrote:
>
> >> Bacon.....Now there's something I care a great deal about.....Crispy, well drained on toasted whole wheat.
> >
> >Turkey Bacon, crisp, crumbled in eggs with chedder - yummy!
>
> Breakfast burritos, anyone? (We gotta get another food thread going here.)
With Chorizo? YES!
> BTW, Geno, I ended up having to abandon the wet mustard in the burger. I'm
> trying dry now. Seemed to work well enough last night, but I need to up the
> dosage a bit. (And I don't have to add a binder.)
LMK how it comes out.
Eugene Goldman.·.
> Please lay your breakfast burrito recipe on me.
Scrambled eggs with cilantro, bacon, sausage, chedder cheese and
grilled onion, wrapped in a big flour tortilla. Add salsa, and enjoy.
LJ...@webtv.net
>>Breakfast burritos, anyone? (We gotta get another food thread going
here.)
Funny you should ask. That's what I'm having as soon as the coffee's
brewed. Second day of experimentation. Whole wheat toritilla (very
important for blood sugar), refried beans, scrambled eggs, cheddar &
salsa.
>>BTW, Geno, I ended up having to abandon the wet mustard in the burger.
AAAAAGGGHHHH!!! The Mustard Burger thread returns!!! (It wasn't quite
dead yet.) Somebody stick a stake through its heart, quick!!
Mmmm.....steaaak.
Jinn
Joe Schmuckatelli
>>Seemed to work well enough last night, but I need to up the
>>dosage a bit. (And I don't have to add a binder.)
>Joe:
>You'll have to up it a lot. It seems to take a TON of dry to give the
>same flavor as prepared.
I got a different taste altogether, and of the last few tries I did with wet, it
became somewhat unappetizing.
>Please lay your breakfast burrito recipe on me.
Don't really have a recipe, per se; right now I'm just looking to duplicate the
ham and egg burrito the mexican place up the hill has. Once I make sure I can
actually do it, then I can start experimenting.
Duncan Lundie
<spe...@1amail.com> wrote in message news:3884F8F8...@1amail.com...
> > again. I guess that's all they have.
> >
employment
> opportunities? Whether or not you are a member should have no bearing.
If so,
> it sounds like a version of McCarthyism. "Are you now, or have you ever
been a
> member of a Masonic organization".......hopefully, this won't happen. Not
> good....not good at all. Give us some background on the situation.
>
> Thanks,
>
>
>
> --
> Tiocfaidh Ar La
>
>
of MP's. Over the last few years, the very powerful Home affairs select
committee has been headed by Chris Mullins MP, a man who seems to have a
very strong animus against freemasonry. It was this committee that tried to
make registration of membership mandatory for those working in the criminal
justice system. As it was, Mullins and his witnesses (which included Martin
Short,author of "Inside the Brotherhood") could provide no concrete proof of
any malfeasance perpetrated by freemasonry as a body. However it seems that
in our current political climate, innuendo and spurious claims are enough
to convict. Therefore the committee decided that a register of freemasons
should be kept, but that joining that register should be voluntary.
Recently an advert appeared for jobs within the (government run) Planning
inspectorate. Certain classes of person were excluded from applying. Some
of these groups made sense- members of Greenpeace and friends of the earth
for example could hardly be unbiased when it came to town and country
development planning. However, freemasons were also banned from applying
with no reason given. I personally took this to be implying that freemasons
could not be impartial.
After protests by several individuals this exclusion was dropped from the
vacancy, but that it was there in the first place is worrying enough.
So, your reference to McCarthyism is very close to the mark- no real
evidence, no real wrongdoing but plenty of "guilt by accusation"
Duncan
MasonTruth
>From: spe...@1amail.com
>Date: Tue, 18 January 2000 12:23 AM EST
>Message-id: <3883F8EF...@1amail.com>
>
>I'd like to go on record for the following things I don't care about:
>
>Who shot JFK
>UK politics and job application information
>UK anything for that matter
>Who was the head of the KKK
>Who is the head of the KKK
>Who will be the head of the KKK
>Pike
>Pike's dog
>Pike's politics
>Pike's religion
>Pike's hair stylist
>Same for Nostradamus
>
>
>Doug
>
Dittos and a few more things that I don't care enough about to add to the
list..
Sincerely & fraternally
MasonTruth
Bro. Manny Blanco (J.W.)
Moreno Valley Lodge # 804
Moreno Valley, CA
jruble
I was not really referring to "bacon".
Down here, we call it either "fat back" or "streak o lean" depending on
whether the fat contact is 60% or 80%. You either cook it in brown beans,
or cook it so crisp that it breaks up when a fork touches it. Either way,
delicious, and something that will double your cholestral in a heartbeat.
SCOTTY
"Joe Schmuckatelli" <joeschmu...@KILL.SPAMFORD.WALLACE.NOW> wrote in
message news:38851155...@nntp.cts.com...
> On Tue, 18 Jan 2000 17:04:06 GMT, br_...@pacbell.net (Eugene Goldman.·.)
wrote:
>
> >> Bacon.....Now there's something I care a great deal about.....Crispy,
well drained on toasted whole wheat.
> >
> >Turkey Bacon, crisp, crumbled in eggs with chedder - yummy!
>
> Breakfast burritos, anyone? (We gotta get another food thread going
here.)
>
> BTW, Geno, I ended up having to abandon the wet mustard in the burger.
I'm
> trying dry now. Seemed to work well enough last night, but I need to up
the
> dosage a bit. (And I don't have to add a binder.)
>
>
jruble
teacher.
In the USA, it seems that Athiest's, Homosexual, Lesbian, Socialist, you
would be recruited to be a teacher. Particularly in college. Is someone
discriminating?????
SCOTTY
<spe...@1amail.com> wrote in message news:3884F8F8...@1amail.com...
> Duncan Lundie wrote:
>
> > <spe...@1amail.com> wrote in message
news:3884E93E...@1amail.com...
> > again. I guess that's all they have.
> > >
> > > If people have to disclose Masonic membership on their job application
in
> > > the U.K.; another footnote (if that). They could require a urine
specimen
> > > and DNA sample for all I care.
> >
> > I am hoping (once I've finished training) to become a teacher here in
the
> > UK. The way things are going, being a mason is going to count against me
> > when I start applying for jobs. An unfair situation I'm sure you'll
agree.
> > This is an issue that deeply affects masons, and we are after all a
> > worldwide fraternity.
> >
> > By the way, is your end message Gaelic? Out of curiosity what does it
mean?
> > Duncan
>
> As Paul's link states......It's a Republican slogan "Our Day Will Come".
It
> will be interesting to see what his "spin" on my sig is....what
conclusions he
> comes to.....
>
spe...@1amail.com
> Get it going.
>
> I was not really referring to "bacon".
>
> Down here, we call it either "fat back" or "streak o lean" depending on
> whether the fat contact is 60% or 80%. You either cook it in brown beans,
> or cook it so crisp that it breaks up when a fork touches it. Either way,
> delicious, and something that will double your cholestral in a heartbeat.
>
> SCOTTY
>
>
Thanks....thanks a whole lot for reminding me how long it's been since I've had
REAL food. Greens simmering on the stove, cornbread, catfish, and sweet tater
pie......or a big pile of boiled crawfish......eat the tails and suck the
heads.
Bill Knight
Schmuckatelli) wrote:
>On Wed, 19 Jan 2000 15:02:53, br_...@pacbell.net (Eugene Goldman.·.) wrote:
>
>> On Wed, 19 Jan 2000 02:45:53 GMT, dm...@earthlink.net (Mav) wrote:
>>
>> > Please lay your breakfast burrito recipe on me.
>>
>> Scrambled eggs with cilantro, bacon, sausage, chedder cheese and
>> grilled onion, wrapped in a big flour tortilla. Add salsa, and enjoy.
>
>BTW, Geno, I think it's your turn; how 'bout those Teriyaki Burgers? Come on,
>come on -- fork over the recipe.
>
>Speaking of which, Bill -- you mentioned Garlic Potato soup. I'm still
>waiting for details.
Oh great...
Dude - I made soup. I dinna remember how. I cut a mess of potatoes.
I put 'em in a pot and boiled them to a liquid state. I cloved garlic
'till my fingers bleed, chopped it fine, and sprinked. I added salt,
white pepper, a touch of parsley. Proportions? I don't cook like
that.
--
Bill Knight - Master Mason (www.fbkltd.com/knight)
Vista lodge #687 (www.vista-masons.org)
Vista, California
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-- C.S. Kingsley
spe...@1amail.com
> On Thu, 20 Jan 2000 03:44:50, spe...@1amail.com wrote:
>
> > Thanks....thanks a whole lot for reminding me how long it's been since I've had
> > REAL food.
>
> What's stopping you?
>
> > Greens simmering on the stove, cornbread, catfish, and sweet tater
> > pie......or a big pile of boiled crawfish......eat the tails and suck the
> > heads.
>
> *That* sounds nasty.
>
> ------------------------------------------------+------------------
> "One World, One Web, One Program." -- Microsoft | OS/2 Warp
> | Solid like Linux
> "Ein Volk, Ein Reich, Ein Fuhrer." -- Hitler | Easy like Windows
> ------------------------------------------------+-------------------
The ONLY place to get good greens and catfish is down South.....everything else is
strictly imitation. As for crawfish.....it's the BEST. Peel the tails and pop them
in your mouth. Inside the head is a section of fatty tissue which retains all the
flavor from cooking. Suck it out for a real flavor treat. Only thing better than
boiled is softshell where they're cooked after molting and before the new shell
hardens (same as softshell crab). Then you get to eat the whole thing. A little
slice of heaven on earth.
Dave Clark
>
>Get it going.
>
>I was not really referring to "bacon".
>
>Down here, we call it either "fat back" or "streak o lean" depending on
>whether the fat contact is 60% or 80%. You either cook it in brown beans,
>or cook it so crisp that it breaks up when a fork touches it. Either way,
>delicious, and something that will double your cholestral in a heartbeat.
>
>SCOTTY
>
I live for breakfast. My girlfriend says she has never seen a person who
relishes this meal as much as I do. Unless, of course, you count that time
Maurice stole Hiram's key and did time for B&E.
Sorry...I'm just feeling a bit silly tonight.
--------------------------------------------------
- Respectfully and Fraternally, -
- -
- Bro. E.A. Dave Clark -
- Eureka Lodge A.F. & A.M., No 283, G.R.C. -
- -
- http://www.the-clarks.com/freemasonry/ -
--------------------------------------------------
Joe Schmuckatelli
> On Wed, 19 Jan 2000 02:45:53 GMT, dm...@earthlink.net (Mav) wrote:
>
> > Please lay your breakfast burrito recipe on me.
>
> Scrambled eggs with cilantro, bacon, sausage, chedder cheese and
> grilled onion, wrapped in a big flour tortilla. Add salsa, and enjoy.
BTW, Geno, I think it's your turn; how 'bout those Teriyaki Burgers? Come on,
come on -- fork over the recipe.
Speaking of which, Bill -- you mentioned Garlic Potato soup. I'm still
waiting for details.
------------------------------------------------+------------------
Joe Schmuckatelli
> Thanks....thanks a whole lot for reminding me how long it's been since I've had
> REAL food.
What's stopping you?
> Greens simmering on the stove, cornbread, catfish, and sweet tater
> pie......or a big pile of boiled crawfish......eat the tails and suck the
> heads.
*That* sounds nasty.
------------------------------------------------+------------------
Joe Schmuckatelli
> >Speaking of which, Bill -- you mentioned Garlic Potato soup. I'm still
> >waiting for details.
>
> Oh great...
>
> Dude - I made soup. I dinna remember how. I cut a mess of potatoes.
> I put 'em in a pot and boiled them to a liquid state. I cloved garlic
> 'till my fingers bleed, chopped it fine, and sprinked. I added salt,
> white pepper, a touch of parsley. Proportions? I don't cook like
> that.
Then how the hell do you expect ME to? Sorry, Bill -- for the most part, I
gotta have instructions and fractions and stuff.
Next on the agenda -- I find a picture of you with your lambskin apron on. I
edit the photo to show you standing in lodge with the words "Kiss the Cook"...
Eugene Goldman.·.
> On Wed, 19 Jan 2000 15:02:53, br_...@pacbell.net (Eugene Goldman.·.) wrote:
>
> > On Wed, 19 Jan 2000 02:45:53 GMT, dm...@earthlink.net (Mav) wrote:
> >
> > > Please lay your breakfast burrito recipe on me.
> >
> > Scrambled eggs with cilantro, bacon, sausage, chedder cheese and
> > grilled onion, wrapped in a big flour tortilla. Add salsa, and enjoy.
>
> BTW, Geno, I think it's your turn; how 'bout those Teriyaki Burgers? Come on,
> come on -- fork over the recipe.
Never use a fork with Teriyaki Burgers. Eat them with your hands like
a human being. If you MUST use a utensil, use a spoon.
Take ground beef (ground sirloin is even better), add garlic, teriyaki
sauce, more garlic and more teriyaki sauce. When the hamburger meat
gets too soggy to hold shape, add some more meat (just a little).
Shape into thick patties and cook in pan or over a VERY tight grill
(meat will tend to want to fall through). You have to gauge the if it
is done by feel, as even the uncooked meat will be so blackened from
the sauce there will be no red. When it feels firm rather than
spongy, place on whole wheat bun or Costco bread (Milton's) and enjoy
with a side of Claussen's pickle spears.
Mav
Schmuckatelli) wrote:
>
>> Greens simmering on the stove, cornbread, catfish, and sweet tater
>> pie......or a big pile of boiled crawfish......eat the tails and suck the
>> heads.
>
>*That* sounds nasty.
>
It is. Don't tell Doug I said this, but: crawfish= bugs.
Seriously.
Take potato bugs(Jerusalem Crickets) boil 'em up until they're pink.
Same thing.
Catfish, on the other hand, is truly the food of the gods. Next to
striped bass.
Fried. Blackened. Lotsa cayenne. Gallon o' tartar sauce.
BTW, the timing on this food thread is terrible- I quit smoking on New
Year's, all I think about is eating, and my clothes already don't fit.
And I'm making Gene's breakfast burritos tomorrow. Lots of 'em.
Dave Mavity MM
spe...@1amail.com
>
> It is. Don't tell Doug I said this, but: crawfish= bugs.
>
> Seriously.
>
> Take potato bugs(Jerusalem Crickets) boil 'em up until they're pink.
> Same thing.
>
> Catfish, on the other hand, is truly the food of the gods. Next to
> striped bass.
> Fried. Blackened. Lotsa cayenne. Gallon o' tartar sauce.
>
> Dave Mavity MM
Crawfish = bugs ! :o(
Blackened is always the way to go....problem is few people can do it
properly.....not the easiest cooking technique. If done
correctly......FANTASTIC
K-Paul's Restaurant in N.O. is the best since Prudhomme "invented" blackening.
Blackened Redfish is their specialty.
P.S. Good luck with quitting smoking; I wish I could do the same.
Joe Schmuckatelli
>Never use a fork with Teriyaki Burgers. Eat them with your hands like
>a human being. If you MUST use a utensil, use a spoon.
Sounds like we're making teriyaki sloppy joes. (Hmmmm.... idea coming up....)
>Take ground beef (ground sirloin is even better), add garlic, teriyaki
>sauce, more garlic and more teriyaki sauce. When the hamburger meat
>gets too soggy to hold shape, add some more meat (just a little).
Hmmm. I don't suppose you have something resembling numbers as to how much
sauce/garlic you use... I can tweak those numbers to suit, but I need to know
where to start.
>Shape into thick patties and cook in pan or over a VERY tight grill
>(meat will tend to want to fall through).
Did that with the wet mustard burgers, and they still fell apart until I added
the oatmeal. Speaking of which, I think I got the dry mustard bit nailed -- two
teaspoons of dry per patty seems to work out quite nicely. Only dry I could
find was this english stuff, and it has a bit of tang to it.
|O| Be well. Travel with a teriyaki burger.
Who said that?
-------------------------------------------------+-------------------
"One World; One Web; One Program." -- Microsoft | OS/2 Warp
| Solid like Linux
"Ein Volk; Ein Reich; Ein Fuhrer." -- Hitler | Easy like Windows
-------------------------------------------------+-------------------
Eugene Goldman.·.
joeschmu...@KILL.SPAMFORD.WALLACE.NOW (Joe Schmuckatelli) wrote:
> On Thu, 20 Jan 2000 14:42:30 GMT, br_...@pacbell.net (Eugene Goldman.·.) wrote:
>
> >Never use a fork with Teriyaki Burgers. Eat them with your hands like
> >a human being. If you MUST use a utensil, use a spoon.
>
> Sounds like we're making teriyaki sloppy joes. (Hmmmm.... idea coming up....)
Hmmmmmm
I think it's my turn to cook tonight. I may have to stop at Costco on
the way home...
> >Take ground beef (ground sirloin is even better), add garlic, teriyaki
> >sauce, more garlic and more teriyaki sauce. When the hamburger meat
> >gets too soggy to hold shape, add some more meat (just a little).
>
> Hmmm. I don't suppose you have something resembling numbers as to how much
> sauce/garlic you use... I can tweak those numbers to suit, but I need to know
> where to start.
Enough garlic so you can smell it real well, then add a little.
Depends on the quality of the meat. Terry, well, as much as you can
put in and still form a patty that will hold it's shape. Sirloin will
take more, 97% is also good, and holds well. I try not to go below
90%, and that usually entails extra flavoring.
> >Shape into thick patties and cook in pan or over a VERY tight grill
> >(meat will tend to want to fall through).
>
> Did that with the wet mustard burgers, and they still fell apart until I added
> the oatmeal. Speaking of which, I think I got the dry mustard bit nailed -- two
> teaspoons of dry per patty seems to work out quite nicely. Only dry I could
> find was this english stuff, and it has a bit of tang to it.
Where did you get it? I've never used dry.
Oatmeal works for TBs, but it is better to adjust the mix.
Mav
>
>Blackened is always the way to go....problem is few people can do it
>properly.....not the easiest cooking technique. If done
>correctly......FANTASTIC
You know you've got the technique down when the house is full of
smoke. I blacken on a flat iron sheet on my propane grill so as not to
annoy the wife.
>
>K-Paul's Restaurant in N.O. is the best since Prudhomme "invented" blackening.
>Blackened Redfish is their specialty.
Been there- had it. Truly superb. Especially washed down w/ about a 6
pack of Blackened Voodoo beer.
>
>P.S. Good luck with quitting smoking; I wish I could do the same.
Thanks.
Nicorette gum and Wellbutrin. And a couple of friends recently
diagnosed with serious smoking-related lung problems. Try it(uh....not
the sick friends part), it works.
Dave Mavity MM
Bill Knight
Schmuckatelli) wrote:
>On Thu, 20 Jan 2000 04:48:22, Bill Knight <kni...@fbkltd.com> wrote:
>
>> >Speaking of which, Bill -- you mentioned Garlic Potato soup. I'm still
>> >waiting for details.
>>
>> Oh great...
>>
>> Dude - I made soup. I dinna remember how. I cut a mess of potatoes.
>> I put 'em in a pot and boiled them to a liquid state. I cloved garlic
>> 'till my fingers bleed, chopped it fine, and sprinked. I added salt,
>> white pepper, a touch of parsley. Proportions? I don't cook like
>> that.
>
>Then how the hell do you expect ME to? Sorry, Bill -- for the most part, I
>gotta have instructions and fractions and stuff.
Just wait a second here. I didn't ask you to cook Garlic Potatoe soup -
you asked me for a recipe, and I told you I didn't have one!
Next time I make the stuff I'll try to keep track, fair enough?
>Next on the agenda -- I find a picture of you with your lambskin apron on. I
>edit the photo to show you standing in lodge with the words "Kiss the Cook"...
At your own risk...
--
Bill Knight - Master Mason (www.fbkltd.com/knight)
Vista Lodge #687 - (www.vista-masons.org)
Vista, California
-----BEGIN GEEK CODE BLOCK-----
Version: 3.1
GCS/CM/IT/M/S/TW/O>AT d--(++) s:++:+ a C+++$>++++ UL++$ P+ L+$ E---
Joe Schmuckatelli
>Enough garlic so you can smell it real well, then add a little.
>Depends on the quality of the meat. Terry, well, as much as you can
>put in and still form a patty that will hold it's shape.
The wet mustard burger kept its shape until it started cooking...
>Sirloin will
>take more, 97% is also good, and holds well. I try not to go below
>90%, and that usually entails extra flavoring.
Hmph. Now you're talking the expensive meat.
>> Only dry I could
>> find was this english stuff, and it has a bit of tang to it.
>
>Where did you get it? I've never used dry.
Don't remember -- I think it was Ralphs. Small yellow can. Good stuff.
LJ...@webtv.net
>>BTW, the timing on this food thread is terrible- I quit smoking on New
Year's,
Wondered how that was going. 20 days. Good for you. Grind your teeth
all the way thru the enamel yet?
>>all I think about is eating, and my clothes already don't fit.
I coulda told ya 'that' was gonna happen. Still medicating the same
brain chemistry. Check out "Potates Not Prozac," by Kathleen
DesMaisones. She's a PhD in addictive nutrition. Has worked with
alchoholics as well. Get the book. Trust me. :-)
>>And I'm making Gene's breakfast burritos tomorrow. Lots of 'em.
Better use a whole wheat tortilla instead.
Other than that, his sound a WHOLE LOT better than mine. Yum.
Jinn
jruble
It will work it's self out.
All the best.
SCOTTY
"Dave Clark" <webm...@the-clarks.com> wrote in message
news:m9vh4.3604$9o....@news20.bellglobal.com...
jruble
Come on over to alt. smokers.pipes, if it gets too bad, don't go back to
those "cigs", cigars are too expensive, but (after getting 50 to 60 pipes)
tobaacco is only about $20 $30 a month.
Not encouraging you to go back, but, hey we all know howdifficult it is.
And, pipes are a great alternative, DON'T go back to the "cigs"
If you have a problem, e-mail me. My advice will be worth at least as much
as it costs you.
SCOTTY
"Mav" <dm...@earthlink.net> wrote in message
news:3886bcc3...@news.earthlink.net...
> On 20 Jan 2000 07:34:09 GMT, joesc...@KILL.SPAMFORD.WALLACE.NOW (Joe
> Schmuckatelli) wrote:
>
>
> >
> >> Greens simmering on the stove, cornbread, catfish, and sweet tater
> >> pie......or a big pile of boiled crawfish......eat the tails and suck
the
> >> heads.
> >
> >*That* sounds nasty.
> >
> It is. Don't tell Doug I said this, but: crawfish= bugs.
>
> Seriously.
>
> Take potato bugs(Jerusalem Crickets) boil 'em up until they're pink.
> Same thing.
>
> Catfish, on the other hand, is truly the food of the gods. Next to
> striped bass.
> Fried. Blackened. Lotsa cayenne. Gallon o' tartar sauce.
>
> BTW, the timing on this food thread is terrible- I quit smoking on New
> Year's, all I think about is eating, and my clothes already don't fit.
> And I'm making Gene's breakfast burritos tomorrow. Lots of 'em.
>
> Dave Mavity MM
jruble
and with about half as much butter as tater. How bout some barbecued ribs
to go with them? And, give me a day or two notice, I'll coerce my wife into
putting together a pan of corn bread.
Let me know when you are going to be here.
SCOTTY
<spe...@1amail.com> wrote in message news:388684B2...@1amail.com...
> jruble wrote:
>
> > Get it going.
> >
> > I was not really referring to "bacon".
> >
> > Down here, we call it either "fat back" or "streak o lean" depending on
> > whether the fat contact is 60% or 80%. You either cook it in brown
beans,
> > or cook it so crisp that it breaks up when a fork touches it. Either
way,
> > delicious, and something that will double your cholestral in a
heartbeat.
> >
> > SCOTTY
> >
> >
>
> Thanks....thanks a whole lot for reminding me how long it's been since
I've had
> REAL food. Greens simmering on the stove, cornbread, catfish, and sweet
tater
> pie......or a big pile of boiled crawfish......eat the tails and suck the
> heads.
>
jruble
Does this have to be cooked well done? When beef is cooked "well" it is so
"done" it should be put in the trash can.
"If it ain't bleeding, it ain't beef."
SCOTTY
"Eugene Goldman.·." <br_...@pacbell.net> wrote in message
news:38871c6f...@news.swbell.net...
> On 20 Jan 2000 04:11:16 GMT, joesc...@KILL.SPAMFORD.WALLACE.NOW (Joe
> Schmuckatelli) wrote:
>
> > On Wed, 19 Jan 2000 15:02:53, br_...@pacbell.net (Eugene Goldman.·.)
wrote:
> >
> > > On Wed, 19 Jan 2000 02:45:53 GMT, dm...@earthlink.net (Mav) wrote:
> > >
> > > > Please lay your breakfast burrito recipe on me.
> > >
> > > Scrambled eggs with cilantro, bacon, sausage, chedder cheese and
> > > grilled onion, wrapped in a big flour tortilla. Add salsa, and enjoy.
> >
> > BTW, Geno, I think it's your turn; how 'bout those Teriyaki Burgers?
Come on,
> > come on -- fork over the recipe.
>
> Never use a fork with Teriyaki Burgers. Eat them with your hands like
> a human being. If you MUST use a utensil, use a spoon.
>
> Take ground beef (ground sirloin is even better), add garlic, teriyaki
> sauce, more garlic and more teriyaki sauce. When the hamburger meat
> gets too soggy to hold shape, add some more meat (just a little).
> Shape into thick patties and cook in pan or over a VERY tight grill
> (meat will tend to want to fall through). You have to gauge the if it
> is done by feel, as even the uncooked meat will be so blackened from
> the sauce there will be no red. When it feels firm rather than
> spongy, place on whole wheat bun or Costco bread (Milton's) and enjoy
> with a side of Claussen's pickle spears.
>
spe...@1amail.com
> I don't know if I read this right, Brother Gene.
>
> Does this have to be cooked well done? When beef is cooked "well" it is so
> "done" it should be put in the trash can.
>
> "If it ain't bleeding, it ain't beef."
>
> SCOTTY
>
Serious Mode On:
Full cuts (steaks and roasts) are not as critical as ground meat when it comes
to safe internal temps. I STRONGLY suggest anyone cooking beef, even steak, use
a pyrometer and get the internal temp ABOVE 160 degrees.
For ground meat it IS critical and absolute............
Serious Mode Now Off:
I learned in Brazil, if anyone serves you a doughnut cut of meat (hole in the
middle)......don't eat it. :o)
Joe Schmuckatelli
> >K-Paul's Restaurant in N.O. is the best since Prudhomme "invented" blackening.
> >Blackened Redfish is their specialty.
>
> Been there- had it. Truly superb. Especially washed down w/ about a 6
> pack of Blackened Voodoo beer.
Well, the next time either one of you stop down there, drop by the Delmonico
and give Emeril my regards. :-)
------------------------------------------------+------------------
"One World, One Web, One Program." -- Microsoft | OS/2 Warp
| Solid like Linux
"Ein Volk, Ein Reich, Ein Fuhrer." -- Hitler | Easy like Windows
------------------------------------------------+-------------------
Mav
wrote:
>Brother Dave
>
>Come on over to alt. smokers.pipes, if it gets too bad, don't go back to
>those "cigs", cigars are too expensive, but (after getting 50 to 60 pipes)
>tobaacco is only about $20 $30 a month.
>
>Not encouraging you to go back, but, hey we all know howdifficult it is.
>
>And, pipes are a great alternative, DON'T go back to the "cigs"
>
>If you have a problem, e-mail me. My advice will be worth at least as much
>as it costs you.
>
>SCOTTY
Hate to tell ya, Bro., but a pipe is exactly what I'm quitting. Got to
the point where I was a member of the "pound a week club." Only pipe
chainsmoker I know. A good 12 bowls a day. Inhaled every precious
fume. Longterm addiction: cigs for 10 years, Copenhagen for another
10, and the pipe for 8. Time to stop, but if I could smoke a pipe like
you're supposed to, I still would.
-Dave
Mav
>Mav wrote:
>>>BTW, the timing on this food thread is terrible- I quit smoking on New
>Year's,
>
>Wondered how that was going. 20 days. Good for you. Grind your teeth
>all the way thru the enamel yet?
Getting there. If it wasn't for the mood stabilizer's, this would be
one ugly household, indeed. Doing my best to avoid email and NG
correspondence for awhile- I get a bit "pissy" during withdrawel. Wish
you guys would stop talking about brownies........
>
>>>all I think about is eating, and my clothes already don't fit.
>
>I coulda told ya 'that' was gonna happen. Still medicating the same
>brain chemistry. Check out "Potates Not Prozac," by Kathleen
>DesMaisones. She's a PhD in addictive nutrition. Has worked with
>alchoholics as well. Get the book. Trust me. :-)
Man...don't even know if it's brain chemistry- more like trying to
stop a REAL longterm ritual. Potatoes...hmmm....wonder if I've got
any. Sliced thin, baked with heavy cream and garlic.....GAAAAKKK!!!!
STOP IT!!!!!!!
>
>>>And I'm making Gene's breakfast burritos tomorrow. Lots of 'em.
>
>Better use a whole wheat tortilla instead.
>Other than that, his sound a WHOLE LOT better than mine. Yum.
Always whole wheat- love my roughage. Don't get me started on the
fiber/healthy
colon/if-more-people-ate-oatmeal-they'd-have-more-opportunity-to-read-and
we'd have a smarter populace theory.
Dave
>
Eugene Goldman.·.
wrote:
> I don't know if I read this right, Brother Gene.
>
> Does this have to be cooked well done?
Oh Heavens, no. Cook to taste, but you have to gauge how done it is
by feel rather than sight. The Terry makes it so discolored, by sight
there is no difference between raw and medium rare.
> When beef is cooked "well" it is so
> "done" it should be put in the trash can.
>
> "If it ain't bleeding, it ain't beef."
|O| Be well. Travel with a light heart.
Who said that?
Brother Gene .*.
http://www.calodges.org/no442
http://www.blackmountainlodge.net
http://www.freemason.org
MBBFMN #387
And in case I don't see ya' - Good Afternoon, Good Evening and Good Night!
-----BEGIN GEEK CODE BLOCK-----
Version: 3.1
GCM/CC/TW/O d--(++) s:,s++ a+ C+(++++) U--- P! L-- E!
W++ N+++ o-- K- w++++ O---- M--(+) V? PS+++ Y+ PGP--
t* 5 X- R* tv+++ b++ DI+++ D G e* h---- r+++ y++++
------END GEEK CODE BLOCK------
jruble
Exactly how does anyone smoke 12 bowls a day? I do about 7, which last from
an hour to 2 hours each.
Small bowls, dry tobacco?
And, a pound a week. I consider myself a heavy pipe smoker, and I almost
get to two pounds a month.
Says he, contentedly puffing on a bulldog Barling filled with C & D's
Trinidad.
Oh, yeah, my Doctor says I need to stop, says I need to stop eating a lot of
things also.
SCOTTY
"Mav" <dm...@earthlink.net> wrote in message
news:3887e950...@news.earthlink.net...
Kelley
Henry
"Joe Schmuckatelli" <joesc...@KILL.SPAMFORD.WALLACE.NOW> wrote in message
news:bqxLzydo2Rsp-pn2-yLnWgrDEcLIt@localhost...
> On Fri, 21 Jan 2000 14:05:30, br_...@pacbell.net (Eugene Goldman.·.)
wrote:
>
> > > Does this have to be cooked well done?
> >
> > Oh Heavens, no. Cook to taste, but you have to gauge how done it is
> > by feel rather than sight. The Terry makes it so discolored, by sight
> > there is no difference between raw and medium rare.
>
> Well, I gave it a try tonight. Worked far better than I expected. Didn't
> have the sirloin you suggested, but a shot of sauce in the regular stuff
> seemed to do nicely. I wasn't sure how much a 4-oz patty would take, so I
> poured out 2 oz of sauce, then poured a bit into the meat. I don't think
I
> even got an ounce into the patty, but it fried up nice, and it didn't even
> think of falling apart.
>
> I must not have used enough.
>
> Next up -- try to pin down the amount of teriyaki sauce, then perhaps
scare up
> a sloppy joe recipe and modify it with the teriyaki.
>
> As for the mustard, yes -- it was Ralphs, in the spices aisle. A little
> yellow can labeled Colman's English Mustard.
>
>
> |O| Be hungry. Travel with a teriyaki burger.
> Who said that?
>
Joe Schmuckatelli
Mav
wrote:
>Brother Dave
>
>Exactly how does anyone smoke 12 bowls a day? I do about 7, which last from
>an hour to 2 hours each.
>
>Small bowls, dry tobacco?
>
>And, a pound a week. I consider myself a heavy pipe smoker, and I almost
>get to two pounds a month.
>
>Says he, contentedly puffing on a bulldog Barling filled with C & D's
>Trinidad.
>
>Oh, yeah, my Doctor says I need to stop, says I need to stop eating a lot of
>things also.
>
>SCOTTY
>
It can be done!!!!! The pound a week thing is an exaggeration, it was
more like 2 a month. And that is a lot of tobacco. But 10 bowls a day-
yes. I spend a lot of time driving(sales rep), smoked pipes with
medium size bowls, and smoked furiously.
The best thing to do to avoid all that advice from doctors is to find
one who is overweight, smokes and drinks a lot. I had a dentist like
that in CO- met him in a tobacco shop.
Dave