Mowed both lawns (front and back) and NO PETROLEUM USED!

[John Kuthe]

Soon it will be illegal to use petroleum for lawn maintenance! Transportation too! And home heating and cooling!

My house and car are 100% electric as is ALL my lawn maintenance equipment!

What are YOU gonna do?

John Kuthe, Climate Anarchist and Man Of The 21st Century

[Hank Rogers]

*BURN GASOLINE*

[Cindy Hamilton]

On Monday, May 11, 2020 at 12:31:49 PM UTC-4, John Kuthe wrote:
> Soon it will be illegal to use petroleum for lawn maintenance! Transportation too! And home heating and cooling!

How soon, do you think?

Cindy Hamilton

[GM]

YOU are a lousy "parent", your ex wisely decided to cut off you having any contact with your son...

PS: have you looked for a J - O - B today...!!!???

--
Best
Greg

[Hank Rogers]

I rarely see any classifieds that say: "LUNATIC WANTED - TOP PAY

- NO DRUG TEST"

[John Kuthe]

10 years, but I'm not optimistic, at least in these United States. Other nations are eschewing Fossil Fuels but the U.S. is very behind many other more progressive nations. The U.S is no longer the leader of the "free world" as we remember it.

John Kuthe...

[Cindy Hamilton]

A brief quarantine caused armed louts to march on the Michigan capitol. I
think making fossil fuels illegal would provoke an even stronger reaction.

This is one the market is going to have to sort out. When fossil fuels
become sufficiently expensive and electric vehicles can meet the needs
of a wider range of users, then fossil fuels will no longer be used.

Cindy Hamilton

[John Kuthe]

Back a few years back when gasoline in MO (usually among the cheapest) was up over $3/gal I began riding my bicycle lot for utility because I hated paying that much. Now I don't care as much because I rarely buy gasoline at all. The main problem most United Statesians have is demanding the RANGE they get with expensive gasoline powered cars. 500-600 miles is a pretty hard mark fort any electric car to make, especially on the highways! I always try to drive the bicycle routes in my electric car. Slower speeds and lots of stops to use the regenerative braking to extend the range. High speed highway driving takes a A LOT of energy! :-(

But you are correct. When gasoline gets to the $10/gal point we will see a LOT more electric cars.

John Kuthe...

[Hank Rogers]

Will you still be crowing about your leaf when everyone has one?

Did you take your nut pills today?

[John Kuthe]

Go away SOCK PUPPET! :-(

John Kuthe...

[Leo]

On 2020 May 11, , Cindy Hamilton wrote
(in article<2ed43ff0-55e6-4d06...@googlegroups.com>):

>
> A brief quarantine caused armed louts to march on the Michigan capitol. I
> think making fossil fuels illegal would provoke an even stronger reaction.

Or armed citizens marched on the political louts entrenched in the Michigan
capital. See what I did there?

> This is one the market is going to have to sort out. When fossil fuels
> become sufficiently expensive and electric vehicles can meet the needs
> of a wider range of users, then fossil fuels will no longer be used.

The future isn’t solar or wind, although every little bit helps. Ah, I
remember cold fusion. Wouldn’t that have been great? The sham of it all
pointed to the future funding for environmental science, and we didn’t
even know it then.

[OBFood] I baked pork short ribs in a glass casserole at 250F for 4 hours
and slathered them with Bullseye Original. I saved every bit of the pot
liquor for pozole or some other pork stew. I’ll mostly junk the fat on
top but leave a little.

leo

[Dave Smith]

On 2020-05-11 10:32 p.m., Leo wrote:
> On 2020 May 11, , Cindy Hamilton wrote
> (in article<2ed43ff0-55e6-4d06...@googlegroups.com>):
>>
>> A brief quarantine caused armed louts to march on the Michigan capitol. I
>> think making fossil fuels illegal would provoke an even stronger reaction.
>
> Or armed citizens marched on the political louts entrenched in the Michigan
> capital. See what I did there?

Ahh, I see... armed louts marching to protest against the democratically
elected politicians. Interesting, and all done to support freedom and
democracy. That is an interesting idea.

>
>> This is one the market is going to have to sort out. When fossil fuels
>> become sufficiently expensive and electric vehicles can meet the needs
>> of a wider range of users, then fossil fuels will no longer be used.
>
> The future isn’t solar or wind, although every little bit helps. Ah, I
> remember cold fusion. Wouldn’t that have been great? The sham of it all
> pointed to the future funding for environmental science, and we didn’t
> even know it then.
>
> [OBFood] I baked pork short ribs in a glass casserole at 250F for 4 hours
> and slathered them with Bullseye Original. I saved every bit of the pot
> liquor for pozole or some other pork stew. I’ll mostly junk the fat on
> top but leave a little.
>

We had backed chicken thighs, backed potatoes with sour cream and
steamed broccoli. The chicken and potato were good. The broccoli was
past its prime.

[Bruce]

On Mon, 11 May 2020 22:49:16 -0400, Dave Smith
<adavid...@sympatico.ca> wrote:

>On 2020-05-11 10:32 p.m., Leo wrote:
>> On 2020 May 11, , Cindy Hamilton wrote
>> (in article<2ed43ff0-55e6-4d06...@googlegroups.com>):
>>>
>>> A brief quarantine caused armed louts to march on the Michigan capitol. I
>>> think making fossil fuels illegal would provoke an even stronger reaction.
>>
>> Or armed citizens marched on the political louts entrenched in the Michigan
>> capital. See what I did there?
>
>
>Ahh, I see... armed louts marching to protest against the democratically
>elected politicians. Interesting, and all done to support freedom and
>democracy. That is an interesting idea.

It cracks me up when these armed louts (good word, by the way) are
wearing mouth masks.

"Corona virus is a hoax!" <spit>
"The liberals are trying to create a police state!" <spit>
"There is no danger!" <spit>
"They're trying to control us!" <spit>
"Let's all go and march to the capital!" <spit>
"Damn, where did I put my face mask?" <spit>

[Leo]

On 2020 May 11, , Dave Smith wrote
(in article <L8ouG.142677$cJ2.1...@fx47.iad>):

> We had backed chicken thighs, backed potatoes with sour cream and
> steamed broccoli. The chicken and potato were good. The broccoli was
> past its prime.

Almost deja vu. I made baked potatoes with sour cream and thin sliced
scallions (I didn’t have chives), microwaved broccoli slathered in
“Better Than Butter” before nuking and griddle-cooked ribeye steaks for
the mothers in the house yesterday.
Damn! I gotta tell the truth. I microwaved the potatoes until done then
chucked them in a 200F oven until we were ready to eat. Believe it or not,
I have a potato button on the microwave. So easy!

leo

[Leo]

On 2020 May 11, , Bruce wrote
(in article<ce4kbf5cmgksmkp5k...@4ax.com>):

> It cracks me up when these armed louts (good word, by the way) are
> wearing mouth masks.
>
> "Corona virus is a hoax!" <spit>
> "The liberals are trying to create a police state!"<spit>
> "There is no danger!" <spit>
> "They're trying to control us!" <spit>
> "Let's all go and march to the capital!" <spit>
> "Damn, where did I put my face mask?"<spit>

The armed patriots were exercising their first and second amendment rights.
Now, there are way over twenty amendments, but those are numbers one and
two. Nobody was hurt, and there was one arrest. Only a few were armed. The
hair-on-fire Dems and criminal press slobbered poison all over the deeply
impressionable part of your brain. I’d sue.
If I’m wrong on arrests, Cindy will correct me. The arrest had nothing to
do with guns.

leo

[Bruce]

On Mon, 11 May 2020 20:48:17 -0700, Leo <leobla...@sbcglobal.net>
wrote:

Nevertheless, they're retarded louts. I shall not believe you think
like them. <spit>

[Mike Duffy]

On Mon, 11 May 2020 13:00:57 -0700, Cindy Hamilton wrote:

> A brief quarantine caused armed louts to march on the Michigan capitol.
> I think making fossil fuels illegal would provoke an even stronger
> reaction.

It's all a test for the real operation. I could say more, but I don't
want to start widespread panic. Expect abolishment of cash transactions
for 'sanitary' reasons. This will effectively kill the existing system of
the undocumented seasonal worker. This will have enormous consequences on
agriculture. This will have enormous consequences on food pricing &
import.

When food runs out, we might actually be able to entice teenagers with
'all-you-can-eat' as a perk for stoop labour.

[Bruce]

Oh no, a Prophet of Doom!

[Ophelia]

"Leo" wrote in message
news:0001HW.246A4E4200...@News.Individual.Net...

==

lol



--
This email has been checked for viruses by AVG.
https://www.avg.com

[Gary]

John Kuthe wrote:
> Back a few years back when gasoline in MO (usually among the cheapest) was up over $3/gal I began riding my bicycle lot for utility because I hated paying that much.

If you really cared about the environment you would still be
riding your bicycle a lot. If you had to pay your entire
electric bill yourself each month you would still be riding
your bicycle a lot.

[Gary]

Leo wrote:
> [OBFood] I baked pork short ribs in a glass casserole at 250F for 4 hours
> and slathered them with Bullseye Original.

That's pretty good bbq sauce. I have an unopened bottle here
right now in my pantry.

[Gary]

I see that Virginia is one of the few states still holding out
for awhile. I agree.

I'm way overdue for a haircut but I won't rush right there
immediately. I'll wait a couple of more months to see how it all
goes. I'd rather keep the longer hair than die with a nice
haircut. It's not a priority to me. There was a time in my
history where I had much longer hair than I do now. I can deal
with it for awhile longer.

[Bruce]

And there's always the bun!

[Bruce]

Bull's-Eye Barbecue Sauce, Original
"Tomato Puree (Water, Tomato Paste), Sugar, Molasses, Vinegar, Salt,
Contains Less Than 2% of Modified Food Starch, Natural Smoke Flavor,
Mustard Flour, Dried Onions, Spice, Dried Garlic"

The only dubious thing seems to be the Natural Smoke Flavor. When they
say "Natural"...

[John Kuthe]

"From a fire"? ;-)

John Kuthe...

[Bruce]

I think they catch beaver farts in a bottle.

[Hank Rogers]

Bruce wrote:
> On Tue, 12 May 2020 11:51:25 -0700 (PDT), John Kuthe
> <johnk...@gmail.com> wrote:
>
>> On Tuesday, May 12, 2020 at 1:50:02 PM UTC-5, Bruce wrote:
>>> On Tue, 12 May 2020 10:27:40 -0400, Gary <g.ma...@att.net> wrote:
>>>
>>>> Leo wrote:
>>>>> [OBFood] I baked pork short ribs in a glass casserole at 250F for 4 hours
>>>>> and slathered them with Bullseye Original.
>>>>
>>>> That's pretty good bbq sauce. I have an unopened bottle here
>>>> right now in my pantry.
>>>
>>>
>>> Bull's-Eye Barbecue Sauce, Original
>>> "Tomato Puree (Water, Tomato Paste), Sugar, Molasses, Vinegar, Salt,
>>> Contains Less Than 2% of Modified Food Starch, Natural Smoke Flavor,
>>> Mustard Flour, Dried Onions, Spice, Dried Garlic"
>>>
>>> The only dubious thing seems to be the Natural Smoke Flavor. When they
>>> say "Natural"...
>>
>> "From a fire"? ;-)
>
> I think they catch beaver farts in a bottle.
>

Now you'll be hanging around beaver ponds?

[Cindy Hamilton]

They make natural smoke flavor by heating wood and collecting the
vapors.

<https://www.youtube.com/watch?v=golG6qfsPV8>

Bull's-Eye is both too sweet and too smoky for me.

Cindy Hamilton

[itsjoan...@webtv.net]

On Tuesday, May 12, 2020 at 9:29:18 AM UTC-5, Gary wrote:
>
> I'm way overdue for a haircut but I won't rush right there
> immediately. I'll wait a couple of more months to see how it all
> goes. I'd rather keep the longer hair than die with a nice
> haircut. It's not a priority to me. There was a time in my
> history where I had much longer hair than I do now. I can deal
> with it for awhile longer.
>

Months? You don't think your barber would wear a mask?

[John Kuthe]

Dilute it with Maull's regular, which is basically flavorless! A supertaster friend of mine's fave!

John Kuthe...

[itsjoan...@webtv.net]

On Tuesday, May 12, 2020 at 2:56:37 PM UTC-5, Cindy Hamilton wrote:
>
> Bull's-Eye is both too sweet and too smoky for me.
>
> Cindy Hamilton
>

I thought it was overly sweet as well. I didn't detect any smoky flavor
as I guess I couldn't get past the sweetness to notice.

[Cindy Hamilton]

Mask? Do you think a barber would really follow proper discipline?
I trust my dentist but not my hairdresser.

Cindy Hamilton

[Cindy Hamilton]

I prefer to make my own.

Cindy Hamilton

[Gary]

John Kuthe wrote:

>
> Cindy Hamilton wrote:
> > Bull's-Eye is both too sweet and too smoky for me.

Who would have guessed? ;)
Smirky face there indicating not joking but certainly teasing.

>
> Dilute it with Maull's regular, which is basically flavorless! A supertaster friend of mine's fave!

If anyone ever wants to try the eastern NC vinegar bbq sauce,
make your own but a reasonably close copy can be achieved by
mixing pretty much any commercial bbq sauce with some plain
vinegar... about 1/3 vinegar to 2/3 bbq sauce.

Very popular in my area for pulled pork sandwiches and
topped with coleslaw or just plated with coleslaw on the side.

YMMV.

[Gary]

Bruce wrote:

>
> Gary wrote:
> >I'm way overdue for a haircut but I won't rush right there
> >immediately. I'll wait a couple of more months to see how it all
> >goes. I'd rather keep the longer hair than die with a nice
> >haircut. It's not a priority to me. There was a time in my
> >history where I had much longer hair than I do now. I can deal
> >with it for awhile longer.
>
> And there's always the bun!

Only with a cheeseburger inside. :)

[Bruce]

Or under it.

[Sheldon Martin]

Pulled pork is what people who can't cook do with over cooked pork
roasts. That said tonight's dinner is a boneless center cut pork loin
roast sliced thin on Italian bread, slathered with home made tomato
sauce. We both like it with sliced cherry peppers... me with Crystal
Palace and diet Sprite... her with Belizean dark Rum and Coke with a
wedge of lime.
https://www.onebarrelrum.com/belizean-rum

[Gary]

Sheldon Martin wrote:
>
> Pulled pork is what people who can't cook do with over cooked pork
> roasts.

You've just never had a good pulled pork sandwich.

> That said tonight's dinner is a boneless center cut pork loin
> roast sliced thin on Italian bread, slathered with home made tomato
> sauce. We both like it with sliced cherry peppers...

Now see there? You've said more than once that making homemade
tomato sauce is TIAD and stupid. "Better to use canned
tomato sauce"

> me with Crystal Palace and diet Sprite...
> her with Belizean dark Rum and Coke with a wedge of lime.

The drinks sound nice but did yoose actually drink that
while eating those sandwiches? No wonder you enjoyed
the food. ;) And then you both fell asleep, right?

[Cindy Hamilton]

On Thursday, May 14, 2020 at 9:14:40 AM UTC-4, Gary wrote:
> Sheldon Martin wrote:
> >
> > Pulled pork is what people who can't cook do with over cooked pork
> > roasts.
>
> You've just never had a good pulled pork sandwich.

You've just never had good pot roast.

Your position is getting a little wobbly.

Cindy Hamilton

[Snag]

Good cooks don't need to dull their taste buds with hard liquor in
order to stand the taste of their dishes .
--
Snag
Yes , I'm old
and crotchety - and armed .
Get outta my woods !

[Christ...@deathtochristianity.pl]

On Wed, 13 May 2020 12:48:00 -0400, Gary <g.ma...@att.net> wrote:

If you are going to have pulled pork with a bbq sauce it damn sure
better be a mustard based bbq sauce!!!

--

____/~~~sine qua non~~~\____

[Christ...@deathtochristianity.pl]

On Thu, 14 May 2020 09:13:36 -0400, Gary <g.ma...@att.net> wrote:

>Sheldon Martin wrote:
>>
>> Pulled pork is what people who can't cook do with over cooked pork
>> roasts.
>
>You've just never had a good pulled pork sandwich.

I would totally agree with that, chances are he has never attempted to
make one. It can take hours to smoke it then another couple of hours
to cook it. All the while you can make your own sauce to go on it.

>
>> That said tonight's dinner is a boneless center cut pork loin
>> roast sliced thin on Italian bread, slathered with home made tomato
>> sauce. We both like it with sliced cherry peppers...
>
>Now see there? You've said more than once that making homemade
>tomato sauce is TIAD and stupid. "Better to use canned
>tomato sauce"
>
>> me with Crystal Palace and diet Sprite...
>> her with Belizean dark Rum and Coke with a wedge of lime.
>
>The drinks sound nice but did yoose actually drink that
>while eating those sandwiches? No wonder you enjoyed
>the food. ;) And then you both fell asleep, right?

[Gary]

Christ...@deathtochristianity.pl wrote:
>

> >If anyone ever wants to try the eastern NC vinegar bbq sauce,
> >make your own but a reasonably close copy can be achieved by
> >mixing pretty much any commercial bbq sauce with some plain
> >vinegar... about 1/3 vinegar to 2/3 bbq sauce.
> >
> >Very popular in my area for pulled pork sandwiches and
> >topped with coleslaw or just plated with coleslaw on the side.
> >
> >YMMV.
>
> If you are going to have pulled pork with a bbq sauce it damn sure
> better be a mustard based bbq sauce!!!

That's just a regional preference. I've tried them all
except for the more southern mustard based. I'll give that
a try someday but so far I like the eastern NC vinegar best.

Probably because that's the first one I ever tried, plus go
to bbq place here and that's about all they sell.

I know that the KC bbq is heavy on tomato based sauce and I think
in Texas mostly they serve beef, not pork.

Heck, I like them all. I'm not picky.

[jmcquown]

On 5/14/2020 12:21 PM, Gary wrote:
> Christ...@deathtochristianity.pl wrote:
>>
>
>>> If anyone ever wants to try the eastern NC vinegar bbq sauce,
>>> make your own but a reasonably close copy can be achieved by
>>> mixing pretty much any commercial bbq sauce with some plain
>>> vinegar... about 1/3 vinegar to 2/3 bbq sauce.
>>>
>>> Very popular in my area for pulled pork sandwiches and
>>> topped with coleslaw or just plated with coleslaw on the side.
>>>
>>> YMMV.
>>
>> If you are going to have pulled pork with a bbq sauce it damn sure
>> better be a mustard based bbq sauce!!!
>
> That's just a regional preference. I've tried them all
> except for the more southern mustard based. I'll give that
> a try someday but so far I like the eastern NC vinegar best.
>

I prefer a vinegar based BBQ sauce, too.

Jill

[Dave Smith]

It sounds foreign to me but I could give it a try. When we came home
from Ottawa by way of NY state we stopped for supper at a Brazilian
restaurant and I opted for their roast pork that involved vinegar. It
sounded odd to me but I have to say it was pretty darned good.

[Sheldon Martin]

BBQ sauce on roast beef or roast pork is exactly like Heinz Red on a
grilled steak. I've never encountered any BBQ sauce, even home
concocted, that didn't ruin whatever meat it was applied too. Again,
pulled pork is how southerners salvage an over cooked roast.... they
hack it up like with mulching blades and drown it with some no account
slime. BBQ sauce is not something I keep at home... actually I'd be
very embarrased at the checkout for anyone to see me buying it.
A properly prepared roast beef needs nothing but ones appetite, same
for a pork roast. About the only condiment I like on pot roast and
meat loaf is horse radish. People who like pulled meat with bbq sauce
are the very same as who dress their hotdogs with ketchup. Yik

[itsjoan...@webtv.net]

On Thursday, May 14, 2020 at 11:10:40 AM UTC-5, Christ...@deathtochristianity.pl wrote:
>
> If you are going to have pulled pork with a bbq sauce it damn sure
> better be a mustard based bbq sauce!!!
>

Just because you like a mustard-based sauce doesn't mean everyone else in
the country must like it as well. That would be like me insisting everyone
who eats pulled pork must eat it on a gluten-laden bun. Both statements are
stupid, right? I thought so.

[jmcquown]

I'm not a big fan of pulled pork sandwiches to begin with. I much
prefer grilled ribs. Dry ribs, not ribs slathered with sauce.

Back in TN when we had meetings at work they'd often have BBQ pulled
pork catered/delivered from Corky's BBQ. It was a build your own
sandwich setup in the conference room. They provided the sauce on the
side. Yes, thank you, please allow me to determine how much or how
little (or not at all) sauce to add to my sandwich. IIRC it was a
vinegar based sauce.

Of course there is that other peculiar Southern thing about putting cole
slaw on top of a pulled pork sandwich. I've never liked cole slaw. So
I much appreciated being able to make my own sandwich without cole slaw
already piled on top. :)

Jill

[itsjoan...@webtv.net]

On Thursday, May 14, 2020 at 12:41:24 PM UTC-5, Sheldon wrote:
>
> Again,
> pulled pork is how southerners salvage an over cooked roast....
>

Wrong! It's not an overcooked roast. It is a seasoned piece of meat
that is smoked loooooow and sloooooow. Smoking it low and slow give the
collagen time to break down and make the meat fall off the bone tender.

>
> they
> hack it up like with mulching blades and drown it with some no account
> slime.
>

Not necessarily. Some restaurants do chop it and some just pull the
succulent meat apart. You can get chopped or pulled pork; your choice.
When I do a smoked Boston butt or buy barbecue at a bbq joint the sauce is
never on the meat. The different bottles of the sauce is there on the table
for the consumer to add if they prefer or none at all. Some folks like the
mild sauce while others like the 'blow your head off' variety. When I take pulled pork to our Fourth of July feast I tell whoever is having the
feast at their house to buy or make whatever sauces they like. I'm not going
to bring smoked pork drowned in whatever sauce _I_ like.

>
> BBQ sauce is not something I keep at home... actually I'd be
> very embarrased at the checkout for anyone to see me buying it.
>

It can be used in other dishes besides meat. But I'm not too fond of the
national brands on the supermarket shelves

>
> A properly prepared roast beef needs nothing but ones appetite, same
> for a pork roast.
>

It depends on what type of meat you're wanting to present. I'd never do a
smoked butt and try to present like I do a pork roast with apples and
kraut. But barbecue in Texas is mainly of the beef variety. The 4-legged
animal of choice in the South is pork.

>
> About the only condiment I like on pot roast and
> meat loaf is horse radish.
>

Again, a completely different dish with a completely different cooking
method.

>
> People who like pulled meat with bbq sauce
> are the very same as who dress their hotdogs with ketchup. Yik
>

Maybe someday you will get the chance to eat some authentic slooooow
cooked smoked pork. But again, there's no law, the barbecue sauce
police will not arrest you if you don't like it on your meat.

[itsjoan...@webtv.net]

On Thursday, May 14, 2020 at 12:44:38 PM UTC-5, jmcquown wrote:
>
> I'm not a big fan of pulled pork sandwiches to begin with. I much
> prefer grilled ribs. Dry ribs, not ribs slathered with sauce.
>

If we're ever at a barbecue feast you can have the ribs and I'll take
the pulled pork. :o)

>
> Back in TN when we had meetings at work they'd often have BBQ pulled
> pork catered/delivered from Corky's BBQ. It was a build your own
> sandwich setup in the conference room. They provided the sauce on the
> side. Yes, thank you, please allow me to determine how much or how
> little (or not at all) sauce to add to my sandwich. IIRC it was a
> vinegar based sauce.
>

Yes, every restaurant or backyard get together with smoked meats it's
always been 'add whatever and how much sauce on your sandwich.' I've
never been anywhere where the meat was swimming in barbecue sauce.

>
> Of course there is that other peculiar Southern thing about putting cole
> slaw on top of a pulled pork sandwich. I've never liked cole slaw. So
> I much appreciated being able to make my own sandwich without cole slaw
> already piled on top. :)
>
> Jill
>

I love the stuff BUT NOT ON MY SANDWICH. Too sloppy and just kills the
taste of the meat. GRRRRRRRR

[jmcquown]

On 5/14/2020 2:06 PM, itsjoan...@webtv.net wrote:
> On Thursday, May 14, 2020 at 12:44:38 PM UTC-5, jmcquown wrote:
>>
>> I'm not a big fan of pulled pork sandwiches to begin with. I much
>> prefer grilled ribs. Dry ribs, not ribs slathered with sauce.
>>
> If we're ever at a barbecue feast you can have the ribs and I'll take
> the pulled pork. :o)

We'll swap! You go for the pulled pork, I'll take some ribs. Sauce on
the side, of course. ;)

>> Back in TN when we had meetings at work they'd often have BBQ pulled
>> pork catered/delivered from Corky's BBQ. It was a build your own
>> sandwich setup in the conference room. They provided the sauce on the
>> side. Yes, thank you, please allow me to determine how much or how
>> little (or not at all) sauce to add to my sandwich. IIRC it was a
>> vinegar based sauce.
>>
> Yes, every restaurant or backyard get together with smoked meats it's
> always been 'add whatever and how much sauce on your sandwich.' I've
> never been anywhere where the meat was swimming in barbecue sauce.
>>

Corky's was one of those restaurants, ditto Top's BBQ, if you went into
the restaurant and ordered a pulled pork sandwich it would come already
sauced. And yes, unless you specified otherwise... topped with cole
slaw. I'm glad they didn't do that when they catered at the office.
Oh, they also served BBQ beans. They were probably canned Bush's Best
BBQ beans.

>> Of course there is that other peculiar Southern thing about putting cole
>> slaw on top of a pulled pork sandwich. I've never liked cole slaw. So
>> I much appreciated being able to make my own sandwich without cole slaw
>> already piled on top. :)
>>
>> Jill
>>
> I love the stuff BUT NOT ON MY SANDWICH. Too sloppy and just kills the
> taste of the meat. GRRRRRRRR
>

I never did understand putting cole slaw on a sandwich. Then again,
despite where I lived as a teen, young adult and where I wound up now
living, I don't consider myself a "Southerner". That's just geography.

I was born in California. I don't even want to think about what they
might be doing as pulled pork sandwwiches in SoCal. My first thought
was avocados. I took a guess! Before I searched. Turns out the first
link I found was absolutely right:

https://www.californiaavocado.com/recipes/recipe-container/california-pulled-pork-sandwiches

Oh good lord.

Don't get me wrong, I love avocados. But that's *not* a southern pulled
pork sandwich. Joan, maybe we should tell them about the cole slaw. Heh.

Jill

[Gary]

Cindy Hamilton wrote:
>
> On Thursday, May 14, 2020 at 9:14:40 AM UTC-4, Gary wrote:
> > Sheldon Martin wrote:
> > >
> > > Pulled pork is what people who can't cook do with over cooked pork
> > > roasts.
> >
> > You've just never had a good pulled pork sandwich.
>
> You've just never had good pot roast.

You're correct, Cindy. I've never had a good pot roast.
But I've learned here how to make a better one. (?)
I might just go for one someday.

Sheldon should expand his horizon too.
I'll bet he would like a good pulled pork sandwich but
I doubt he'll ever try one.

[Gary]

jmcquown wrote:

>
> Gary wrote:
> > That's just a regional preference. I've tried them all
> > except for the more southern mustard based. I'll give that
> > a try someday but so far I like the eastern NC vinegar best.
> >
> I prefer a vinegar based BBQ sauce, too.

Our only difference there is the cole slaw part. Everyone
has different tastes though so dumb of us here to claim
one is better than the other.

BTW Jill - I know that your area (SC) is known for the
mustard based bbq sauce. Have you ever tried it?

[Gary]

Sheldon Martin wrote:
>
> People who like pulled meat with bbq sauce
> are the very same as who dress their hotdogs with ketchup. Yik

LOL! You might have a point there, Sheldar

On all beef hotdogs, I add nothing at all.
Just the dog on fresh bun or bread. No condiments ever.
The dog taste is perfect to me and I won't mask it.

However with the cheaper dogs, I'll add many things.
Lately, it's mustard, relish, onions and....KETCHUP!
I ate two of those last night. YUM!

Other additions can be cheese and chili sauce.

And speaking of the dreaded ketchup. When I make a
meatloaf I don't add any to the mix but I really do
literally slather the outside with it before cooking.
The carmelized taste is amazing.

Only for topping before baking though, I won't add fresh
ketchup to leftovers.

[Gary]

He probably eats his bbq sandwiches on a bun made from
cauliflower. hehe hehh

[dsi1]

Pulled pork is a popular dish on this rock. Mostly it's served with some shoyu or chili pepper water. The old Hawaiians used to cook pig by heating some rocks and then cooking the pig underground with the rocks. Some Hawaiians still do. I can't say how Taco Bell does it though.

https://www.amazon.com/photos/shared/MIcU2hmsRoueBOaR_BnLQw.cj5-tvbuemVJpCAgcmHrn6

[Gary]

jmcquown wrote:
> Of course there is that other peculiar Southern thing about putting cole
> slaw on top of a pulled pork sandwich. I've never liked cole slaw. So
> I much appreciated being able to make my own sandwich without cole slaw
> already piled on top. :)

LOLOL
That's so funny to me too because I would find a bbq sandwich
so boring without an equal amount of cole slaw on top. :)

Not at all criticism to you either. Just funny how tastes
can differ so much.

If we ever went out on a lunch date to a bbq place, you
could ask to have your coleslaw on the side. Then you could
shovel yours onto my plate. A Win-Win solution. :)

Q: You said you like all cabbage family things.
What's wrong with cole slaw?

[Gary]

jmcquown wrote:
>
> I was born in California. I don't even want to think about what they
> might be doing as pulled pork sandwwiches in SoCal. My first thought
> was avocados. I took a guess! Before I searched. Turns out the first
> link I found was absolutely right:
>
> https://www.californiaavocado.com/recipes/recipe-container/california-pulled-pork-sandwiches
>
> Oh good lord.
>
> Don't get me wrong, I love avocados. But that's *not* a southern pulled
> pork sandwich. Joan, maybe we should tell them about the cole slaw. Heh.

Tim Allen: "God bless America except for California"

[jmcquown]

I love cabbage. The thing wrong with cole slaw is the sauce. And that
it's cold. I don't like cold food.

Jill

[itsjoan...@webtv.net]

On Thursday, May 14, 2020 at 1:39:27 PM UTC-5, jmcquown wrote:
>
> On 5/14/2020 2:06 PM, itsjoan...@webtv.net wrote:
> >
> > If we're ever at a barbecue feast you can have the ribs and I'll take
> > the pulled pork. :o)
>
> We'll swap! You go for the pulled pork, I'll take some ribs. Sauce on
> the side, of course. ;)
>

Definitely!

>
> I never did understand putting cole slaw on a sandwich. Then again,
> despite where I lived as a teen, young adult and where I wound up now
> living, I don't consider myself a "Southerner". That's just geography.
>

I've always felt maybe their barbecue isn't as good as they'd like it to
be so they disguise with slaw. :o(

>
> I was born in California. I don't even want to think about what they
> might be doing as pulled pork sandwwiches in SoCal. My first thought
> was avocados. I took a guess! Before I searched. Turns out the first
> link I found was absolutely right:
>
> https://www.californiaavocado.com/recipes/recipe-container/california-pulled-pork-sandwiches
>
> Oh good lord.
>

EEK!!!!

>
> Don't get me wrong, I love avocados. But that's *not* a southern pulled
> pork sandwich. Joan, maybe we should tell them about the cole slaw. Heh.
>
> Jill
>

I like avocados, too, just not on sandwiches and such.

[itsjoan...@webtv.net]

On Thursday, May 14, 2020 at 1:49:37 PM UTC-5, Gary wrote:
>
> Q: You said you like all cabbage family things.
> What's wrong with cole slaw?
>

I can't answer for Jill, but I love coleslaw, just not on a.n.y. sandwich.
Drowns the taste of the meat and that's why I'm there, for the meat, not
the cabbage. Too messy, too.

[jmcquown]

Yes, I've tried it. Years ago. Not a fan of the mustard based sauce. I
don't go out to eat. I'm certainly not searching out BBQ joints.

There's a place on Saint Helena, right across from what used to be a
vegetable market and is now The Carolina Cider Company. They're both
closed due to the pandemic.

I don't buy take-out food. I buy groceries and cook at home. I can buy
ribs and make my own sauce (or not) if I'm in the mood for ribs. Pulled
pork sandwiches with mustard or vinegar based sauce, really not my thing.

Cabbage doesn't have to be turned into cole slaw.

Jill

[Dave Smith]

I'm not crazy about coleslaw either. If I am at a buffet I am likely to
pass by it. If I get a side of it on a restaurant dinner order I will
probably try it but am unlikely to finish it. However, I do like it on a
pulled pork sandwich.

[Dave Smith]

On 2020-05-14 2:42 p.m., Gary wrote:

> Cindy Hamilton wrote:

>> You've just never had good pot roast.
>
> You're correct, Cindy. I've never had a good pot roast.
> But I've learned here how to make a better one. (?)
> I might just go for one someday.

I had one a couple years ago. I made it myself. As good as it was, I
had some many bad ones in the past that it's hard to get excited about it.

>
> Sheldon should expand his horizon too.
> I'll bet he would like a good pulled pork sandwich but
> I doubt he'll ever try one

He recently said it is a way to serve an overcooked pork roast. The
only pulled pork I have ever had was made with pork butt. I can't
imagine a pork butt cooked the way you would do a loin.
>

[Dave Smith]

As seldom as I use ketchup, meatloaf is one of the few things I do eat
it with. I add some to the mix, smear it in the pan, slather it on top
and use it as a condiment.

[Sheldon Martin]

On Thu, 14 May 2020 15:52:58 -0400, Sheldon Martin <penm...@aol.com>
wrote:

>On Thu, 14 May 2020 11:06:50 -0700 (PDT), "itsjoan...@webtv.net"
><itsjoan...@webtv.net> wrote:
>
>>On Thursday, May 14, 2020 at 12:44:38 PM UTC-5, jmcquown wrote:
>>>
>>> I'm not a big fan of pulled pork sandwiches to begin with. I much
>>> prefer grilled ribs. Dry ribs, not ribs slathered with sauce.
>>>
>>If we're ever at a barbecue feast you can have the ribs and I'll take
>>the pulled pork. :o)
>>>
>>> Back in TN when we had meetings at work they'd often have BBQ pulled
>>> pork catered/delivered from Corky's BBQ. It was a build your own
>>> sandwich setup in the conference room. They provided the sauce on the
>>> side. Yes, thank you, please allow me to determine how much or how
>>> little (or not at all) sauce to add to my sandwich. IIRC it was a
>>> vinegar based sauce.
>>>
>>Yes, every restaurant or backyard get together with smoked meats it's
>>always been 'add whatever and how much sauce on your sandwich.' I've
>>never been anywhere where the meat was swimming in barbecue sauce.
>>>

>>taste of the meat. GRRRRRRRR

I love a good NYC deli style coleslaw but alone on a plate or in a
bowl, not mixed with any other foods, not even on a frankfurter or
burger. When I knew my father was coming for a visit I'd fill a 12
quart pot... he'd kill for anything made with cabbage; slaw, kraut,
soup. In fact when he slept over he'd be up all night eating until it
was all gone, and I knew that so I made another 12 quarts stored on
the sly in the basement fridge for him to take home. He always said
my slaw was better than anything he could buy. And since he was born
and raised in Riga, Latvia, the cabbage and vodka capital of the
world, he couldn't resist cabbage dishes... I think stuffed cabbage
and cabbage soup were his favorites but slaw and kraut were up there
too. If he knew I was making a big bowl of slaw he'd wake up from the
grave to be here. When I introduced him to fried cabbage and egg
noodles he swooned, he'd not leave the pot until he emptied it,
thinking someone would beat him to it. My father loved my cooking,
and he knew good food, his mother and father were both fantastic
cooks, everything from scratch, there was no other way back then. They
prepared wonderful preserves, they had a large fruit orchard, , right
close by to here in the southern Catskills, Woodridge, NY...
once a gorgeous village, now a festering dump since the furchtinkenah'
orthodox Jews took it over.

[Hank Rogers]

So yoose moved to woodridge in the catskills to be away from the
fercocktah jews in brooklyn?

And the rotten bastards followed yoose and turned the area into a
festering dump?

Izat why yoose picked a goofy name like martin instead of Katz?

[itsjoan...@webtv.net]

On Thursday, May 14, 2020 at 4:01:15 PM UTC-5, Sheldon wrote:
>
> I love a good NYC deli style coleslaw but alone on a plate or in a
> bowl, not mixed with any other foods, not even on a frankfurter or
> burger.
>

I love a good coleslaw and I've had some that were less than stellar, too.
Also, I'd rather have in a bowl than on the plate and don't want it on a
hotdog either. Not a fan of onions or ketchup on a dog but do like mustard
or mustard relish.

[jmcquown]

Aside from not liking cold foods, I'm not a huge fan of mayonnaise.
Many cole slaw recipes call for adding sugar. The very thought makes me
cringe.

Jill

[itsjoan...@webtv.net]

On Thursday, May 14, 2020 at 6:32:44 PM UTC-5, jmcquown wrote:
>
> Aside from not liking cold foods, I'm not a huge fan of mayonnaise.
> Many cole slaw recipes call for adding sugar. The very thought makes me
> cringe.
>
> Jill
>

My mother always added a tablespoon to coleslaw, it kinda cuts that cabbage
flavor a bit. But there were onions and pickles to help it along.

[Leo]

On 2020 May 14, , dsi1 wrote
(in article<515b5e15-37cf-4d0b...@googlegroups.com>):

> Pulled pork is a popular dish on this rock. Mostly it's served with some
> shoyu or chili pepper water. The old Hawaiians used to cook pig by heating
> some rocks and then cooking the pig underground with the rocks. Some
> Hawaiians still do. I can't say how Taco Bell does it though.

I’ve eaten portions of whole subterannean cooked pig maybe five times in
my life. It was always excellent, but I preferred the goat. I’ve only
eaten goat once, but I’ll never forget it. It was cooked underground
along with a pig and a lamb by some bar in Silver Springs, NV in the
eighties. I’m glad I went to the shindig. It was a last minute thing that
made an enduring impression.
Wondrous experiences like that are rare.

leo

[itsjoan...@webtv.net]

On Thursday, May 14, 2020 at 8:21:44 PM UTC-5, Leo wrote:
>
> I’ve eaten portions of whole subterannean cooked pig maybe five times in
> my life. It was always excellent, but I preferred the goat. I’ve only
> eaten goat once, but I’ll never forget it. It was cooked underground
> along with a pig and a lamb by some bar in Silver Springs, NV in the
> eighties. I’m glad I went to the shindig. It was a last minute thing that
> made an enduring impression.
> Wondrous experiences like that are rare.
>

> Leo
>
I've had barbecued goat only once and yes, it was very, very good.

[dsi1]

I have heard that goat prepared over a fire is great stuff. My guess is that I'm more likely to eat dog than goat because there's a lot more Filipinos than Puerto Ricans here.

[Ophelia]

"Leo" wrote in message
news:0001HW.246E262300...@News.Individual.Net...

===

You were very lucky:)) I doubt I would ever be so lucky in my
lifetime:))




--
This email has been checked for viruses by AVG.
https://www.avg.com

[Cindy Hamilton]

Although I generally don't use sugar in salads, when I make cole slaw
I put in a pinch of sugar because I've also added vinegar to thin the
mayonnaise.

That said, I don't very often eat cole slaw in restaurants because there's
too damned much sugar in it.

Cindy Hamilton

[Bruce]

When you say restaurant, you probably mean a chain? A real restaurant
wouldn't use sugar where it doesn't belong. Although, if you want
American customers to come back...

[Gary]

"itsjoan...@webtv.net" wrote:
>
> I've had barbecued goat only once and yes, it was very, very good.

I petted a goat once and yes, it was very, very good (friendly).

[Gary]

Bruce wrote:

>
> Cindy Hamilton wrote:
> >That said, I don't very often eat cole slaw in restaurants because there's
> >too damned much sugar in it.
>
> When you say restaurant, you probably mean a chain? A real restaurant
> wouldn't use sugar where it doesn't belong.

Many people, many recipes for coleslaw, Bruce. Even at
the better private restaurants.

[Cindy Hamilton]

No. Any restaurant. I don't much eat at chain restaurants. I don't eat the
cole slaw at any restaurant (or from the deli) because their track record for
sugar is so poor. I usually upgrade the side of cole slaw to a small salad.

Cindy Hamilton

[Dave Smith]

They can also be very nasty.

[Gary]

Depending on circumstances, all animals can be friendly or
nasty. Even the human ones.

[Sheldon Martin]

On Fri, 15 May 2020 06:03:07 -0700 (PDT), Cindy Hamilton

For the past 20 years I won't order coleslaw at any restaurant or deli
either, it's all made in a factory and delivered in five gallon
containers, it tastes awful and the texture is all wrong, all small
bits rather than long shreds... it's easy to make my own. And there's
a huge difference in flavor from fresh picked from my garden and from
old cabbages picked weeks ago. I don't mind shredding by hand with my
12" chefs knife... a food processor can't make long shreds because
large wedges won't fit into the feed tube. Sometimes I use buttermilk
for the dressing.

[Gary]

If you like a spicy mustard, try Mr.Mustard brand sometime.
I looked for it today but my store doesn't sell it.

I'm going to try a mustard experiment today or soon.
Take plain yellow mustard and mix in some mustard powder
which is hot to spice it up a bit.

Also horseradish mustard is nice.

[itsjoan...@webtv.net]

On Friday, May 15, 2020 at 11:53:03 AM UTC-5, Gary wrote:

>
> "itsjoan...@webtv.net" wrote:
>
> > Not a fan of onions or ketchup on a dog but do like mustard
> > or mustard relish.
>
> If you like a spicy mustard, try Mr.Mustard brand sometime.
> I looked for it today but my store doesn't sell it.
>

I use a spicy brown mustard that I like better than the plain yellow
'ballpark' variety.

>
> Also horseradish mustard is nice.
>

I can't say that I've ever had any of that.

[Gary]

Hank Rogers wrote:
> Izat why yoose picked a goofy name like martin instead of Katz?

Question for anyone that knows:
Is Katz his real last name?
I've heard that before but always assumed it was a joke
about him having so many cats?

[Dave Smith]

On 2020-05-15 11:46 a.m., Gary wrote:

> Dave Smith wrote:
>>
>>
>>> I petted a goat once and yes, it was very, very good (friendly).
>>>
>>
>> They can also be very nasty.
>
> Depending on circumstances, all animals can be friendly or
> nasty. Even the human ones.
>

Can be. Just don't make too many assumptions about animals being cute
and friendly based on their appearance or the way the interact with each
other. I worked as a trainer at a marine show for a while. The
dolphins all looked very friendly, and the orca seemed to love attention
and physical contact. I also once witnessed a violent outburst when I
tossed a vitamin filled chuck of fish to the orca and one of the
dolphins jumped across to steal it, strike the whale with its open
mouth. All hell broke out as the whale chased the dolphins around and
around the pool. I was on a stage just a few inches above water and had
to get out to avoid being swept in.

On my first day we were getting some seals out to do their show. I asked
the other guy if they ever bit. He said he had been there 5 years and
never been bitten. He no sooner said that than one of them hauled off
and bit him in the calf. It was a serious four tooth puncture.

The ones that made me most nervous were the elephant seals. They look
all cute and cuddly when the sit up and look around with that huge nose
flopping about. In nature that pose is usually used to assert authority
and if ignored can be followed with an attack. Looks cute, but don't
mess with them.

[Bruce]

Maybe he liked to follow the English trend where the first name could
also have been the last name and the last name could also have been
the first name. Cliff Richard could also have been Richard Cliff.
Sheldon Martin could also have been Martin Sheldon. Who was it who
kept calling Elton John John Elton?

[Ophelia]

"Bruce" wrote in message news:vontbfdav1rnu7bhj...@4ax.com...

====

An English trend? News to me:)))))

[Bruce]

On Fri, 15 May 2020 19:56:18 +0100, "Ophelia" <oph...@elsinore.me.uk>
wrote:

I mean an English language trend :)

"John James, meet James John."

[Ophelia]

"Bruce" wrote in message news:3tptbf1dt5ocne25n...@4ax.com...

===

Ok:))))

[Christ...@deathtochristianity.pl]

On Thu, 14 May 2020 14:47:45 -0400, Gary <g.ma...@att.net> wrote:

>"itsjoan...@webtv.net" wrote:
>>

>> On Thursday, May 14, 2020 at 11:10:40 AM UTC-5, Christ...@deathtochristianity.pl wrote:
>> >
>> > If you are going to have pulled pork with a bbq sauce it damn sure
>> > better be a mustard based bbq sauce!!!
>> >
>> Just because you like a mustard-based sauce doesn't mean everyone else in
>> the country must like it as well. That would be like me insisting everyone
>> who eats pulled pork must eat it on a gluten-laden bun. Both statements are
>> stupid, right? I thought so.
>
>He probably eats his bbq sandwiches on a bun made from
>cauliflower. hehe hehh


actually you would be correct

--

____/~~~sine qua non~~~\____

[cshenk]

Same here. Most coleslaws are made 'sweet' instead of savory. Frankly,
that doesn't appeal to me at all.

I have the same problem with most potato salads.

[Bruce]

I have a different problem. I've never been to a restaurant that
served coleslaw, even though that word is Dutch.

[Bruce]

That's because I'm always very busy seeking out well - hung abos to fellate.

[Cindy Hamilton]

Different culture. Australia is much more British than the U.S. Our
foodways are much more multicultural.

Although I doubt anybody from the Netherlands would recognize the
stuff as it's served in most restaurants.

Cindy Hamilton

Cindy Hamilton

[Bruce]

On Sat, 16 May 2020 03:15:04 -0700 (PDT), Cindy Hamilton
<angelica...@yahoo.com> wrote:

>On Friday, May 15, 2020 at 10:49:27 PM UTC-4, Bruce wrote:
>> On Fri, 15 May 2020 21:23:52 -0500, "cshenk" <csh...@cox.net> wrote:
>>
>> >Cindy Hamilton wrote:
>> >
>> >> On Thursday, May 14, 2020 at 7:32:44 PM UTC-4, jmcquown wrote:
>> >> > >
>> >> > Aside from not liking cold foods, I'm not a huge fan of mayonnaise.
>> >> > Many cole slaw recipes call for adding sugar. The very thought
>> >> > makes me cringe.
>> >>
>> >> Although I generally don't use sugar in salads, when I make cole slaw
>> >> I put in a pinch of sugar because I've also added vinegar to thin the
>> >> mayonnaise.
>> >>
>> >> That said, I don't very often eat cole slaw in restaurants because
>> >> there's too damned much sugar in it.
>> >>
>> >> Cindy Hamilton
>> >
>> >Same here. Most coleslaws are made 'sweet' instead of savory. Frankly,
>> >that doesn't appeal to me at all.
>> >
>> >I have the same problem with most potato salads.
>>
>> I have a different problem. I've never been to a restaurant that
>> served coleslaw, even though that word is Dutch.
>
>Different culture. Australia is much more British than the U.S. Our
>foodways are much more multicultural.

I don't know about that. Maybe more Latino.

>Although I doubt anybody from the Netherlands would recognize the
>stuff as it's served in most restaurants.

I've never seen it in the Netherlands. Of course, anybody can grate a
cabbage.

[Cindy Hamilton]

On Saturday, May 16, 2020 at 6:34:40 AM UTC-4, Bruce wrote:
> On Sat, 16 May 2020 03:15:04 -0700 (PDT), Cindy Hamilton
> <angelica...@yahoo.com> wrote:
>
> >On Friday, May 15, 2020 at 10:49:27 PM UTC-4, Bruce wrote:
> >> On Fri, 15 May 2020 21:23:52 -0500, "cshenk" <csh...@cox.net> wrote:
> >>
> >> >Cindy Hamilton wrote:
> >> >
> >> >> On Thursday, May 14, 2020 at 7:32:44 PM UTC-4, jmcquown wrote:
> >> >> > >
> >> >> > Aside from not liking cold foods, I'm not a huge fan of mayonnaise.
> >> >> > Many cole slaw recipes call for adding sugar. The very thought
> >> >> > makes me cringe.
> >> >>
> >> >> Although I generally don't use sugar in salads, when I make cole slaw
> >> >> I put in a pinch of sugar because I've also added vinegar to thin the
> >> >> mayonnaise.
> >> >>
> >> >> That said, I don't very often eat cole slaw in restaurants because
> >> >> there's too damned much sugar in it.
> >> >>
> >> >> Cindy Hamilton
> >> >
> >> >Same here. Most coleslaws are made 'sweet' instead of savory. Frankly,
> >> >that doesn't appeal to me at all.
> >> >
> >> >I have the same problem with most potato salads.
> >>
> >> I have a different problem. I've never been to a restaurant that
> >> served coleslaw, even though that word is Dutch.
> >
> >Different culture. Australia is much more British than the U.S. Our
> >foodways are much more multicultural.
>
> I don't know about that. Maybe more Latino.

I can see where it looks like that from the outside.

However, Italian-ish food is probably the most popular "ethnic" food in
the country.

We get strong middle-European influences in Michigan and around Chicago,
notably German and Polish, from descendants of immigrants from those
areas. Other areas have their specific concentrations of immigrants,
like the Portuguese in Hawaii (and in Massachusetts), and it shows in
what's popular in those areas.

Despite what dsi1 says, Middle Eastern cuisine is the up-and-coming
one in the conterminous states. Americans spent nearly $800 million on
hummus in 2018.


Cindy Hamilton

[Bruce]

On Sat, 16 May 2020 04:17:11 -0700 (PDT), Cindy Hamilton

Australia's very multicultural too. 30% of the people aren't born in
Australia.

[Cindy Hamilton]

True. But look at the cultural makeup 100 years ago. Those differences
persist to this day.

Cindy Hamilton

[Bruce]

On Sat, 16 May 2020 04:29:56 -0700 (PDT), Cindy Hamilton

<angelica...@yahoo.com> wrote:

>On Saturday, May 16, 2020 at 7:24:41 AM UTC-4, Bruce wrote:
>> On Sat, 16 May 2020 04:17:11 -0700 (PDT), Cindy Hamilton
>>

>> Australia's very multicultural too. 30% of the people aren't born in
>> Australia.
>
>True. But look at the cultural makeup 100 years ago. Those differences
>persist to this day.

Here too.