Sigblocks, Ridley Scott & Ice-Cream
D. Spencer Hines
Shades of Ridley Scott's _Blade Runner_ of course.
Ridley Scott -- Extraordinary Chap -- born 1937 -- son of a British Army
officer, Corps of Royal Engineers.
ICE-CREAM is an interesting case...
One sees all three -- ICE CREAM, ICE-CREAM and ICECREAM.
The OED seems to prefer ICE-CREAM...
But all three are quite acceptable.
DSH
Lux et Veritas et Libertas
Vires et Honor
"William Black" <willia...@hotmail.co.uk> wrote in message
news:fta2km$svp$1...@registered.motzarella.org...
> I've seen things you people wouldn't believe.
> Barbeques on fire by the chalets past the castle headland
> I watched the gift shops glitter in the darkness off the Newborough gate
> All these moments will be lost in time, like icecream on the beach
> Time for tea.
Nebulous
"D. Spencer Hines" <pan...@excelsior.com> wrote in message news:wT1Kj.26
och Leven
BEAUTIFUL Loch Leven, near by Kinross
For a good day's fishing the angler is seldom at a loss,
For the Loch it abounds with pike and trout,
Which can be had for the catching without any doubt;
And the scenery around it is most beautiful to be seen,
Especially the Castle, wherein was imprisoned Scotland's ill-starred Queen.
Then there's the lofty Lomond Hills on the Eastern side,
And the loch is long, very deep, and wide;
Then on the Southern side there's Benarty's rugged hills,
And from the tops can be seen the village of Kinross with its spinning
mills.
The big house of Kinross is very handsome to be seen,
With its beautiful grounds around it, and the lime trees so green
And 'tis a magnificent sight to see, on a fine summer afternoon,
The bees extracting honey from the leaves when in full bloom.
There the tourist can enjoy himself and while away the hours,
Underneath the lime trees shady bowers,
And listen to the humming of the busy bees,
While they are busy gathering honey from the lime trees.
Then there's the old burying ground near by Kinross,
And the dead that lie there turned into dusty dross,
And the gravestones are all in a state of decay,
And the old wall around it is mouldering away.
The Highlander
> One of the better sigblocks one sees on the Internet.
>
> Shades of Ridley Scott's _Blade Runner_ of course.
>
> Ridley Scott -- Extraordinary Chap -- born 1937 -- son of a British Army
> officer, Corps of Royal Engineers.
>
> ICE-CREAM is an interesting case...
>
> One sees all three -- ICE CREAM, ICE-CREAM and ICECREAM.
>
> The OED seems to prefer ICE-CREAM...
>
> But all three are quite acceptable.
Well, I imagine we can all relax now, secure in the knowledge that the
spelling has been approved by some foreigner with a dubious degree
from an American university.
James Hogg
<pan...@excelsior.com> wrote:
>
>"William Black" <willia...@hotmail.co.uk> wrote in message
>news:fta2km$svp$1...@registered.motzarella.org...
>
>> I've seen things you people wouldn't believe.
>> Barbeques on fire by the chalets past the castle headland
>> I watched the gift shops glitter in the darkness off the Newborough gate
>> All these moments will be lost in time, like icecream on the beach
>> Time for tea.
>
>
>
>One sees all three -- ICE CREAM, ICE-CREAM and ICECREAM.
>
>The OED seems to prefer ICE-CREAM...
>
>But all three are quite acceptable.
Unlike "barbeque", which the OED doesn't list at all among the
recorded spellings of "barbecue".
The dictionary even has a quotation which ought to give pleasure to
pedants everywhere:
"Tapes, records, t-shirts, visors..are a few of the many items you
won't want to be without as you oil up the barbeque [sic]."
That little [sic] says it all.
>Lux et Veritas et Libertas
>
>Vires et Honor
The above is surely one of the most boring sigblocks you'll ever see
on the Internet.
James
La N
"James Hogg" <Jas.H...@SPAM.gmail.com> wrote in message
news:8akjv3t5aouc437u1...@4ax.com...
Jayzus Murphy. Hines is desperate for topics.
Anyway, Mr. James Hogg, in the event that you don't have time to write one
of your wonderful poems ... I pull this out of the archives of my
childhood - *not* an original ...
ICE CREAM
I scream
You scream
We all scream
For ice cream.
- nilita
Eugene Griessel
>ICE CREAM
>
>I scream
>You scream
>We all scream
>For ice cream.
Ag Pleez Daddy
Won't you take us to the drive-in
All 6, 7 of us, 8, 9, 10
We wanna see a flick about Tarzan and the ape men
When the show is over
You can bring us back again.
Chorus:
Popcorn, chewing gum
Peanuts and bubblegum
Ice cream, candy floss and Eskimo Pie
Ag daddy how we miss
Niggerballs and liquorice
Pepsi Cola, Ginger beer and Canada Dry
Ag Pleez Daddy
Won't you take us to the funfair
We wanna have a ride on the bumper cars
We'll buy a stick of candy floss
And eat it on the octopus
And then we'll take the rocket ship that goes to Mars.
Ag Pleez Daddy
Won't you take us to the wrestling
We wanna see an ou called Sky High Lee
When he fights Willie Liebenberg
There's gonna be a murder
Cause Willie's gonna donner that bloody yankee
Ag Pleez Daddy
Won't you take us off to Durban
It's only 8 hours in the Chevrolet
There's spans of sea and sun
and fish in the aquarium
That's a lekker place for a holiday
AG PLEEZ DADDY!!!
VOETSEK!!!!!!!!
Ag sis Daddy
If we can't go to bioscope or go off to Durban
Life's a hang of a bore
If you won't take us to the zoo
What the hell else can we do
But go out and moer all the oukies next door.
(The immortal Jeremy Taylor)
Eugene L Griessel
No matter what happens, somebody will find a way to take it too seriously.
- I usually post only from Sci.Military.Naval -
La N
"Eugene Griessel" <eugene@dynagen..co..za> wrote in message
news:47fa261e...@news.uunet.co.za...
Sniff ... that's beautiful, Eugene ... thank you for sharing ...
{huggies}
- nilita
Eugene Griessel
You only understand one word in three, hey?
Big hit in these part around about 1962 - was banned from the SABC
radio for the "foul language" but still made no1 (for six weeks) on
the commercial station, probably because of the "foul language".
Actually, looking back, it's fairly astounding how a limey like Jeremy
Taylor (who had been in the country for about two years when he penned
this) managed to capture both the lingo and the accent.
Be nice and I might let you have an mp3 of it.
Eugene L Griessel
RELIGION, n. A daughter of Hope and Fear, explaining to Ignorance
the nature of the Unknowable.
Bryn
Hell I am completely relaxed now..................................
Bryn
D. Spencer Hines
BARBEQUE is quite acceptable to Merriam-Webster's 11th Collegiate
Dictionary....
Ergo, William Black is quite justified in using that spelling of the word
BARBEQUE.
Pogue Hogg takes another egregious pratfall.
DSH
Lux et Veritas et Libertas
Veni, Vidi, Calcitravi Asinum
"James Hogg" <Jas.H...@SPAM.gmail.com> wrote in message
news:8akjv3t5aouc437u1...@4ax.com...
> On Sun, 6 Apr 2008 10:46:39 +0100, "D. Spencer Hines"
James Hogg
<pan...@excelsior.com> wrote (with extremely slow reactions):
>Balderdash, Offal, Codswallop & Twaddle.
>
>BARBEQUE is quite acceptable to Merriam-Webster's 11th Collegiate
>Dictionary....
I didn't say it wasn't.
>Ergo, William Black is quite justified in using that spelling of the word
>BARBEQUE.
>
>Pogue Hogg takes another egregious pratfall.*
Only in your wet dreams. Try making the intellectual effort to read
what I actually wrote.
I just pointed out that the OED, the authority you consulted on the
spelling of ice-cream, doesn't accept the spelling "barbeque" and even
flags it with a [sic].
You can spell it any way you want, David, since you belong to the
generation of lost souls who believe that the phrase "up to he" is
correct in certain circumstances. You never cited any authority when I
challenged you to find one that disagreed with the Oxford Guide to
English Usage on that point. Are you still searching? Or have you
given up? Still not man enough to answer?
Here's a quotation from a Yale man who knew:
"Listen to the call of him who praises you."
Timothy Dwight
brought to you by James Hogg
*Did you know that the combination DSH +"egregious pratfall" gets 174
hits in Google Groups? Talk about a tired cliché.
D. Spencer Hines
Pogue Hogg thinks _BARBEQUE_ is not acceptable. Vide infra pro risibus.
How Stupid He Is.
Black The Red has a perfect right to spell it that way.
Further, Pogue Hogg, the scruffy little ragmuffin sock puppet, lies...
The OED Version 3.1.1 has no such "quotation" -- Pogue Hogg fantasizes...
No doubt steeped in drink and "recreational drugs".
DSH
Lux et Veritas et Libertas
"James Hogg" <Jas.H...@SPAM.gmail.com> wrote in message
news:8akjv3t5aouc437u1...@4ax.com...
> On Sun, 6 Apr 2008 10:46:39 +0100, "D. Spencer Hines"
James Hogg
the Great Hermaphrodite wrote:
>Hilarious!
>
>Pogue Hogg thinks _BARBEQUE_ is not acceptable. Vide infra pro risibus [sic].
No, here you are just showing the poor level of your reading
comprehension (and your bad Latin). I said the OED does not think that
"barbeque" is acceptable. I expressed no personal opinion on the
matter whatever, regardless of what the voices in your addled head may
tell you.
I did, however, express a personal opinion on the unacceptability of
the phrase "up to he". Perhaps that is the source of your confusion.
To make things easier for you, I'll try to ensure that future posts to
you don't contain more than one idea.
>How Stupid He Is.
>
>Black The Red has a perfect right to spell it that way.
>
>Further, Pogue Hogg, the scruffy little ragmuffin sock puppet, lies...
It's hard to believe that a nincompoop like you had anything to do
with naval intelligence. You fall so predictably into every trap I set
for you.
>The OED Version 3.1.1 has no such "quotation" -- Pogue Hogg fantasizes...
Again, you are fantasising about what I actually wrote. I didn't say
that the quotation was necessarily in the cheap CD version that you
bought just before Christmas -- without paying VAT tax [sic]. I found
it in the Online OED. Yet I suspect that, if you knew how to search
your own CD version, even you would find the following quotation, with
the [sic] inserted by the OED, not me:
"Tapes, records, t-shirts, visors..are a few of the many items you
won't want to be without as you oil up the barbeque [sic]."
Hint: you might not find it under "barbecue". Try a search, and if you
find it you can apologise for calling me a liar. If you can't find it,
I could help to compensate for your ineptitude.
And by the way, why did you snip the challenge I issued? Cowardice?
Everybody notices the obvious way you try to evade admitting your
utter failure.
James
William Black
The reality is that both 'icecream' and 'barbeques' are spelled (spelt?)
like that because:
1. The spellchecker I use spots them as misspellings and so I know it has
checked the document when it finds them.
2. If the misspellings come up twice I know the sig file has been inserted
twice in error.
Both errors happen at least once or twice a week. I suppose it's the price
one has to pay for using M$'s ghastly, but essentially free, software...
--
William Black
James Hogg
Thank you for that rare glimpse into reality.
Perhaps we have here an explanation for the sigs that Hines appends to
his surrealistic fantasies. The spellchecker must flag his Veritas and
Libertas (and any other -ass he may expose) every time, thus obviating
the mortification of inadvertent duplicate insertion.
I feel, however, that Hines would need a more sophisticated program
that would warn him every time he was guilty of top-posting,
cross-posting, trite clichés, incorrect capitalisation and grammatical
errors
An even more advanced program would wave a big flag saying EFFEMINATE
every time Hines censored a word like "sh-t".
Did you know that there was an alternative festival shortly after
Woodstock, where a band called Country Dave Hines and the Pisces
played to an enthusiastic crowd of short-haired, pimply-faced
conservative kids. Country Dave roused the audience with the following
dialogue:
"Give me an F!"
"F!"
"Give me a hyphen!"
"Hyphen!"
"Give me a C!"
"C!"
"Give me a K!"
"K!"
"What's that spell?"
"F-ck!"
"What's that spell?"
"F-ck!"
"And it's one, two, three, what are we fighting for?
Lux et Veritas et Libertas
Vires et Honor."
James
D. Spencer Hines
slowly barbecued in his own fat -- and there is more than enough of that to
do the job, particularly 'round his waist and on his hindquarters.
Black The Red's sigblock is:
>> I've seen things you people wouldn't believe.
>> Barbeques on fire by the chalets past the castle headland
>> I watched the gift shops glitter in the darkness off the Newborough gate
>> All these moments will be lost in time, like icecream on the beach
>> Time for tea.
William Black
---------------------------------------------------------------------------
One of the better sigblocks one sees on the Internet...
Shades of Rutger Hauer as Roy Batty in Ridley Scott's classic _Blade
Runner_.
ICE-CREAM is an interesting case...
One sees all three -- ICE CREAM, ICE-CREAM and ICECREAM.
The OED seems to prefer ICE-CREAM...
But all three are quite acceptable.
----------------------------------------------------------
Pogue Hogg stupidly replied:
> Unlike "barbeque", which the OED doesn't list at all among the
> recorded spellings of "barbecue".
>
Hilarious!
Pogue Hogg thinks _BARBEQUE_ unlike the three spellings of ICE CREAM,
ICE-CREAM and ICECREAM is NOT quite acceptable, as I stated, because he
can't find it in the OED.
Hilarious! How Stupid He Is.
Black The Red has a perfect right to spell it that way.
The OED is often quite inadequate when it comes to American spellings and
Americanisms -- and _BARBECUE_, _BARBEQUE_ and other spellings derive from
the AMERICAN Spanish _BARBACOA_ , a framework for supporting meat [as in
Pogue Hogg twisting on the barbeque spit as he is now] over a fire, probably
from Taino, the language of the Taino, an aboriginal Arawakan people of the
Greater Antilles and the Bahamas.
Pogue Hogg, no doubt steeped in drink and "recreational drugs", continues to
twist slowly on the barbeque spit.
I'll pour some red wine over him very carefully to give him some flavor and
let him sip a bit to quench his thirst -- momentarily -- for he is soon to
be fed to the Taino.
Victoria, it just doesn't get any better than this.
Enjoy!
How Sweet It Is!
DSH
Lux et Veritas et Libertas
Vires et Honor
Exitus Acta Probat
Veni, Vidi, Calcitravi Asinum
James Hogg
<pan...@excelsior.com> got up for a piss in the middle of the night
and posted virtually nothing that he hasn't said before.
We all noticed how he evaded responding to the real issues.
Now go and change your pyjamas.
James
James Hogg
I see you are up and about and at your computer.
Have you managed to find that quotation in your OED yet?
I thought not.
Look under the verb "oil".
There you will find the quotation which you accused me of inventing:
"Tapes, records, t-shirts, visors..are a few of the many items you
won't want to be without as you oil up the barbeque [sic]."
When you find that, you can type those magic words:
"Sorry, I was wrong."
James
La N
Maybe at least a "recte"?
- nilita
James Hogg
wrote:
Or a Mea Culpa, to show off the other two Latin words he knows.
On second thoughts, those words are likely to be totally alien to a
narcissist.
"Having been exposed for what he is - a deceitful, treacherous,
malignant egotist - the narcissist's old tricks now fail him.
People are on their guard, their gullibility reduced. The narcissist -
being the rigid, precariously balanced structure that he is - can't
change. He reverts to old forms, re-adopts hoary habits, succumbs to
erstwhile temptations. He is made a mockery by his accentuated denial
of reality, by his obdurate refusal to grow up, an eternal, malformed
child in the sagging body of a decaying man."
from
Malignant Self Love: Narcissism Revisited
by Sam Vaknin
brought to you by James Hogg
James
D. Spencer Hines
Pogue Hogg, the composite sock puppet, continues to squirm on the
James Hogg
<pan...@excelsior.com> wrote...
...just another tacit admission of failure in a tiresome list of
oft-repeated inanities rivalling NoGall.
But since I think he has sufficently demonstrated his inability fo
find things in the OED or in guides to English usage, I no longer need
to point this out to gentle readers.
Instead I'd like to know what he means by the word "composite" in the
following accusation:
>Pogue Hogg, the composite sock puppet, continues to squirm on the
>barbeque -- as he is slowly barbecued in his own fat -- and there is more
>than enough of that to do the job, particularly 'round his waist and on his
>hindquarters.
How do you know so much about me? Wishful thinking?
Unlike you, I haven't had my biography plastered all over the
Internet, in poetry and prose.
James
John Briggs
>
> "Tapes, records, t-shirts, visors..are a few of the many items you
> won't want to be without as you oil up the barbeque [sic]."
>
> Hint: you might not find it under "barbecue".
On the subject of illustrative quotations, I undertand that the largest
single source of antedatings for words in the OED has been the OED itself!
When they computerised the work, they found all those antedatings already
printed in the illustrative quotations for other entries!
--
John Briggs
TMOliver
the Hogg who wouldn't know barbecue were they to fall in the pit....
First, "barbeque" is likely to be the more authentic, close to original
spelling, reflecting some creative transliteration wfrom a now lost
Creole/Caribbean term. Traditionally, the first European barbecuers (maybe)
were French mariner/visitors to Caribbean Isles (Cuba mostly) who preserved
beef (lean and mean among "free range" "Corrientes" cattle) by slowly
smoking it on racks over open fires, essentially beds of coals topped with
green wood. "Boucan" was the product, from whence comes the grand word,
"Buccaneer", relecting some occupational commitments of the boucan-smokers
"Barbecue" is current and prevalent, but throughout the South (Pork) and
Southwest (Beef) where meats are actually "barbecued", not cooked over an
open fire or grilled, modern aberrations and social/culinary faux pas (sp?),
"BBQ" is a widespread version especially appropriate for signs and
headlines.
Willum's "Barbecue" is no barbecue at all, but a charcoal (or in some
locales, a LPG) grill. Ozmandians barbecue nothing, no matter how loudly
they shout "Barby". They "grill", as do most who claim to barbecue.
Barbecueing is done in a closed pit or smoker, the meat rarely set directly
over low heat coals left from a wood fire. In the SE US, pork
butts/shoulders (or even whole pigs) are the choice of meats, while in the
Southwest it's beef briskets (mostly) with the occasional shoulder clod.
With the beef, 10 hours minimum at no more than 250F or so, with 13-15 hour
overnight cycles preferred. Briskets should be untrimmed to keep the fat,
the source of all flavor and moisture as it ever so slowly melts away.
Seasoning....salt, pepper, red pepper and little more, and in some venues,
especially the SE, a "mop" of seasoning in liquid form, nut uneeded on
brisket. Even garlic is eschewed by the Orthodax.
Sauce, best made from collected drippings from the meat, and among modern
heretics, sugar has become a constant additive. While folks in the SE fight
over mustard based or vinegar based sauces, a brisket purist would claim
that drippings plus a slurry of emulsified dried chiles and spices of
choices plus stock or liquid and salt as needed is what "Barbecue Sauce"
ought to be.
Ketchup? Deliver me from Gnostcs, Anabaptists and Ketchup-eaters (and from
those who believe that grilling (which can be very good in its own right) is
"barbecue".
Those posting here as as little exposed to and familiar with "barbecue" as
Hillary is with snipers ringing Tuzla's runways, and have obviously
worshipped at altars as falsely served as that of Brack's former vicar.
A pox upon you and your methods , as excessive a vanity as among those who
would make stock in a hour at a fast boil.....
TMO
Eugene Griessel
Weenies barbecue/barbeque. Real men braai.
Eugene L Griessel
Success is simply a matter of luck. Ask any failure.
Jack Linthicum
TMOliver
"Jack Linthicum" <jackli...@earthlink.net> wrote >
> Californio
>
> http://www.santamariarealestate.ws/barbecue.htm
Aside from having been settled by Okies and Texans, the suggested
Californi/Santa Maria Valley "barbecue" is simply no more than most of us do
regularly (hopefully), cooking a thick steak over an open fire (and hoping
they've waited long enough that the flames don't char the meat.
That ain't BBQ. That's California, where they put ripe olives in
enchiladas.
TMO
William Black
"TMOliver" <tmoliv...@hot.rr.comFIX> wrote in message
news:47fba228$0$17344$4c36...@roadrunner.com...
> From deep in real barbecue country, addressed to a crowd including Hines
> and the Hogg who wouldn't know barbecue were they to fall in the pit....
Interestingly, I do.
We had a friend, a minor academic from Texas, working at the local
outstation of Hull University based here, who did what he called 'authentic
Texas barbeque', cooked in a smoker he'd brought over when he came because
he wasn't prepared, he said, to dig a hole in the garden of his rather
nice rented 'cottage in the country'.
The thing looked like an oildrum barbeque that had grown an oven on the
side, but cooked some really nice tender meat.
--
William Black
Jack Linthicum
> "Jack Linthicum" <jacklinthi...@earthlink.net> wrote >
I seem to remember that California was one gigantic cattle ranch when
Texas was a traverse point for Indians. They/we have been barbequeing
beef in the traditional way since 1776 and Santa Maria is the current
locale for the festivities.
The Meyer lemons are ripening, not beautiful but quite juicy.
redc1c4
amen brother!
http://www.utc.edu/Research/SimCenter/hawgs.html
http://www.rbjb.com/rbjb/rbjbboard/
redc1c4,
who did pork shoulder, fatties & ribs this weekend on his WSM. %-)
--
"Enlisted men are stupid, but extremely cunning and sly, and bear
considerable watching."
Army Officer's Guide
redc1c4
technically, we grill tri-tip, not bbq it.
redc1c4,
(doesn't mean it's not good though! %-)
Bryn
Well, I found that very enlightening... And a bit scary...
Bryn
Eugene Griessel
>On 8 Apr, 17:54, "TMOliver" <tmoliverjr...@hot.rr.comFIX> wrote:
>> From deep in real barbecue country, addressed to a crowd including Hines a=
>nd
>> the Hogg who wouldn't know barbecue were they to fall in the pit....
>>
>> First, "barbeque" is likely to be the more authentic, close to original
>> spelling, reflecting some creative transliteration wfrom a now lost
>> Creole/Caribbean term. =A0Traditionally, the first European barbecuers (ma=
>ybe)
>> were French mariner/visitors to Caribbean Isles (Cuba mostly) who preserve=
>d
>> beef (lean and mean among "free range" "Corrientes" cattle) by slowly
>> smoking it on racks over open fires, essentially beds of coals topped with=
>
>> green wood. =A0"Boucan" was the product, from whence comes the grand word,=
>
>> "Buccaneer", relecting some occupational commitments of the boucan-smokers=
>
>>
>> "Barbecue" is current and prevalent, but throughout the South (Pork) and
>> Southwest (Beef) where meats are actually "barbecued", not cooked over an
>> open fire or grilled, modern aberrations and social/culinary faux pas (sp?=
>),
>> "BBQ" is a widespread version especially appropriate for signs and
>> headlines.
>>
>> Willum's "Barbecue" is no barbecue at all, but a charcoal (or in some
>> locales, a LPG) grill. =A0Ozmandians barbecue nothing, no matter how loudl=
>y
>> they shout "Barby". =A0They "grill", as do most who claim to barbecue.
>>
>> Barbecueing is done in a closed pit or smoker, the meat rarely set directl=
>y
>> over low heat coals left from a wood fire. =A0In the SE US, pork
>> butts/shoulders (or even whole pigs) are the choice of meats, while in the=
>
>> Southwest it's beef briskets (mostly) with the occasional shoulder clod.
>> With the beef, 10 hours minimum at no more than 250F or so, with 13-15 hou=
>r
>> overnight cycles preferred. =A0Briskets should be untrimmed to keep the fa=
>t,
>> the source of all flavor and moisture as it ever so slowly melts away.
>>
>> Seasoning....salt, pepper, red pepper and little more, and in some venues,=
>
>> especially the SE, a "mop" of seasoning in liquid form, nut uneeded on
>> brisket. =A0Even garlic is eschewed by the Orthodax.
>>
>> Sauce, best made from collected drippings from the meat, and among modern
>> heretics, sugar has become a constant additive. =A0While folks in the SE f=
>ight
>> over mustard based or vinegar based sauces, a brisket purist would claim
>> that drippings plus a slurry of emulsified dried chiles and spices of
>> choices plus stock or liquid and salt as needed is what "Barbecue Sauce"
>> ought to be.
>>
>> Ketchup? =A0Deliver me from Gnostcs, Anabaptists and Ketchup-eaters (and f=
>rom
>> those who believe that grilling (which can be very good in its own right) =
>is
>> "barbecue".
>>
>> Those posting here as as little exposed to and familiar with "barbecue" as=
>
>> Hillary is with snipers ringing Tuzla's runways, and have obviously
>> worshipped at altars as falsely served as that of Brack's former vicar.
>>
>> A pox upon you and your methods , as excessive a vanity as among those who=
>
>> would make stock in a hour at a fast boil.....
>>
>> TMO
>
>Well, I found that very enlightening... And a bit scary...
Apart from their strange culinary habits they have some dynamite
religious sects down Texas way. Dunno why I never get invited to
join. I could do with a dozen wives...... dishes, floor scrubbing,
cooking, window cleaning - yep, it sounds real great!
Eugene L Griessel
To me, being an intellectual doesn't mean knowing about intellectual
issues; it means taking pleasure in them.
Jacob Bronowski
Jeffrey Hamilton
"Eugene Griessel" <eugene@dynagen..co..za> wrote in message
news:47fe5465...@news.uunet.co.za...
P.M.S. imagine that, times twelve. Need I say more.
cheers....Jeff
Singanas@Texasgulfcoast
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I have seen the said viand spelled "Bar-B-Que" on Gulf Coast
signage.
Cheers, David H
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Jack Linthicum
I suggest you find a copy of the May 2008 Chile pepper magazine, it is
the BBQ issue, and has amongst other tasty bits an article "Red all
over, The quintessential California 'cue". Red oak coals smoke sirloin
rolled in salt, pepper and garlic salt until its crusty on the outside
and still quivering and pink in the middle.
TMOliver
"Jack Linthicum" <jackli...@earthlink.net> wrote in message
news:628d007d-19d7-4731...@24g2000hsh.googlegroups.com...
Jack, if it's pink and quivering in the middle, calling it barbecue, even if
done by Californians doesn't make it so. We've "smoked" thick sirloin on
grills over coals for years. A clue....If it's cooked over direct heat,
it's not barbecue. Over oak reduced to red centers with white ash, a three
inch thick loin won't take more than 30 minutes, tops for blood rare, a bit
more for MedRare. Barbecue requires a minimum of ten hours, better at 15+,
and is never served any way but deeply done, the best beef with a visible
deep red "smoke" line (like a tree ring) under the external caramelized
char.
Reading's a dangerous hobby, even worse when accepting that every author
with whose views you're comfortable is a veritable recorder of Gospel. Try
a bit deeper research than "Cutesy" websites.
That you could live in Florida and not understand that is a salute to your
failure to adjust to the culture (or modest lack of it). I don't know any
BarBcue joints in your neck of the coast, but Lou Bono's up in Jax used to
serve passable ribs, and even brisket, rare just South of heavy porker
country.
Read less. Eat more. Learn about BBQ.
D. Spencer Hines
"Deeply well-done" is decidedly barbarous.
"Pink but NOT still quivering in the middle" is the only way a truly
cultivated gentleman eats his steak.
DSH
Lux et Veritas et Libertas
"TMOliver" <tmoliv...@hot.rr.comFIX> wrote in message
news:48001af2$0$25917$4c36...@roadrunner.com...
>
> "Jack Linthicum" <jackli...@earthlink.net> wrote in message
> news:628d007d-19d7-4731...@24g2000hsh.googlegroups.com...
>> I suggest you find a copy of the May 2008 Chile pepper magazine, it is
Eugene Griessel
>"Pink but NOT still quivering in the middle" is the only way a truly
>cultivated gentleman eats his steak.
You are claiming to know a "truly cultivated gentleman"?
Eugene L Griessel
Today I will gladly share my experience and advice, for
there are no sweeter words than 'I told you so!'
La N
"Eugene Griessel" <eugene@dynagen..co..za> wrote in message
> "D. Spencer Hines" <pan...@excelsior.com> wrote:
>
>>"Pink but NOT still quivering in the middle" is the only way a truly
>>cultivated gentleman eats his steak.
>
> You are claiming to know a "truly cultivated gentleman"?
>
Eugene, what Hines does in his private life is none of our business ...;p
- nilita
Eugene Griessel
La N
"Eugene Griessel" <eugene@dynagen..co..za> wrote in message
> "La N" <nilita20...@yahoo.com> wrote:
>
>>
>>"Eugene Griessel" <eugene@dynagen..co..za> wrote in message
>>news:4800279d...@news.uunet.co.za...
>>> "D. Spencer Hines" <pan...@excelsior.com> wrote:
>>>
>>>>"Pink but NOT still quivering in the middle" is the only way a truly
>>>>cultivated gentleman eats his steak.
>>>
>>> You are claiming to know a "truly cultivated gentleman"?
>>>
>>
>>Eugene, what Hines does in his private life is none of our business ...;p
>
> What has this got to do with his private life?
>
Heheheh ... silly boy. I was jes' teasin' ... I had all sorts of ideas of
how Hines might have come to know a "truly cultivated gentleman" ... :)
- nillita
La N
"La N" <nilita20...@yahoo.com> wrote in message
news:9vWLj.3448$KP5.1256@edtnps89...
Speaking of which, are there still such things as "gentleman's clubs"?
- nilita
Singanas@Texasgulfcoast
> "La N" <nilita2004NOS...@yahoo.com> wrote in message
>
> news:9vWLj.3448$KP5.1256@edtnps89...
>
>
>
>
>
> > "Eugene Griessel" <eugene@dynagen..co..za> wrote in message
> >news:48003392...@news.uunet.co.za...
>
> >>>"Eugene Griessel" <eugene@dynagen..co..za> wrote in message
> >>>news:4800279d...@news.uunet.co.za...
>
> >>>>>"Pink but NOT still quivering in the middle" is the only way a truly
> >>>>>cultivated gentleman eats his steak.
>
> >>>> You are claiming to know a "truly cultivated gentleman"?
>
> >>>Eugene, what Hines does in his private life is none of our business ...;p
>
> >> What has this got to do with his private life?
>
> > Heheheh ... silly boy. I was jes' teasin' ... I had all sorts of ideas of
> > how Hines might have come to know a "truly cultivated gentleman" ... :)
>
> Speaking of which, are there still such things as "gentleman's clubs"?
>
> - nilita
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Indeed, Nilita
Gentlemen's Clubs are all over Texas. They are pervasive.
Back in '96 before my teaching job, I was doing housecleaning
with a group of female illegals thru a small agency. (My job was
the toilets and the girls started with bedrooms and we finished
together in the kitchens.) One of our clients was Club XTC.
By noon each day this Gents Club was packed with naked women.
I had to enter their "dressing room" and remove all the glassware,
ashtrays and trash. I had to clean all the lipstick and grease off
the wall-to-wall mirrors which they rubbed against. The club charged
you $20 just to get in the door. I had to mingle with all these nude
gals and it was embarrassing, as I was even then an old geezer.
Cheers, David H
~~~~~~~~~~~~~~~~~~~~~~~
La N
"Singanas@Texasgulfcoast" <davidh...@yahoo.com> wrote in message
news:024139db-7799-468b...@24g2000hsh.googlegroups.com...
> On Apr 11, 11:03 pm, "La N" <nilita2004NOS...@yahoo.com> wrote:
>> "La N" <nilita2004NOS...@yahoo.com> wrote in message
>>
>>
>> - nilita
>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> Indeed, Nilita
> Gentlemen's Clubs are all over Texas. They are pervasive.
> Back in '96 before my teaching job, I was doing housecleaning
> with a group of female illegals thru a small agency. (My job was
> the toilets and the girls started with bedrooms and we finished
> together in the kitchens.) One of our clients was Club XTC.
> By noon each day this Gents Club was packed with naked women.
> I had to enter their "dressing room" and remove all the glassware,
> ashtrays and trash. I had to clean all the lipstick and grease off
> the wall-to-wall mirrors which they rubbed against. The club charged
> you $20 just to get in the door. I had to mingle with all these nude
> gals and it was embarrassing, as I was even then an old geezer.
>
> Cheers, David H
> ~~~~~~~~~~~~~~~~~~~~~~~
That sounds pretty traumatic, David. I'm glad you lived to tell the story
...;p
- nilita, who thinks that "gentlemen's clubs" are on topic for all military
groups ....heheheh
James Hogg
Griessel) wrote:
>"D. Spencer Hines" <pan...@excelsior.com> wrote:
>
>>"Pink but NOT still quivering in the middle" is the only way a truly
>>cultivated gentleman eats his steak.
>
>You are claiming to know a "truly cultivated gentleman"?
It's worse than that.
He's claiming to BE a truly cultivated gentleman.
It's curious that he does this in exactly the same forums where he has
demonstrated countless times that he has the manners and education of
a football hooligan.
Perhaps he's a composite troll?
James
Eugene Griessel
I'd prefer to associate with a football hooligan than some of the
so-called "gentlemen" I've met. At least with a football hooligan you
have honesty in that you know exactly what the situation is. Most of
the "truly cultivated gentlemen" do their sinning in secret and put up
a front of untrammelled purity, virtue and chivalry for public
delectation.
Eugene L Griessel
(Computer) programming today is a race between software engineers
striving to build bigger and better idiot-proof programs, and the
Universe trying to produce bigger and better idiots.
So far, the Universe is winning.
Jack Linthicum
> James Hogg <Jas.Hogg...@SPAM.gmail.com> wrote:
> >On Sat, 12 Apr 2008 03:09:31 GMT, eugene@dynagen..co..za (Eugene
> >Griessel) wrote:
>
>
> >>>"Pink but NOT still quivering in the middle" is the only way a truly
> >>>cultivated gentleman eats his steak.
>
> >>You are claiming to know a "truly cultivated gentleman"?
>
> >It's worse than that.
>
> >He's claiming to BE a truly cultivated gentleman.
>
> >It's curious that he does this in exactly the same forums where he has
> >demonstrated countless times that he has the manners and education of
> >a football hooligan.
>
> I'd prefer to associate with a football hooligan than some of the
> so-called "gentlemen" I've met. At least with a football hooligan you
> have honesty in that you know exactly what the situation is. Most of
> the "truly cultivated gentlemen" do their sinning in secret and put up
> a front of untrammelled purity, virtue and chivalry for public
> delectation.
>
> Eugene L Griessel
>
> (Computer) programming today is a race between software engineers
> striving to build bigger and better idiot-proof programs, and the
> Universe trying to produce bigger and better idiots.
> So far, the Universe is winning.
>
> - I usually post only from Sci.Military.Naval -
And have a good excuse for their actions, usually backed by a lawyer.
Eugene Griessel
Of course "truly cultivated gentlemen" established the Hell Fire clubs
in England back in the eighteenth and nineteenth century. (You know
the "I went to Eton and Ox, my pater and colonel both hunted the fox"
types).
Eugene L Griessel
Always remember, you're unique, just like everyone else.
William Black
> Speaking of which, are there still such things as "gentleman's clubs"?
>
Yes, but nearly all of them now let ladies in.
For the military people here there are a couple of private 'gentlemens'
clubs in London who do cheap accommodation to all soldiers, sailors and
airmen from all NATO and WWII Allied countries and the wives and
widows/widowers of servicemen and women.
http://www.ujclub.co.uk/en-gb/index.htm
The Union Jack Club has a reading room that looks just like the reading
rooms in the spy movies (at least two of them have filmed the statutory
'gentlemens club' scene there), all overstuffed arm chairs and bookcases
and a wonderful collection of military books.
Jack Linthicum
> "Jack Linthicum" <jacklinthi...@earthlink.net> wrote in message
Reminds me of a phenomenon I learned about after I got married, South
Carolina rare. This requires the product of a grill to look and taste
like leather from a 17 year old saddle. The "char" goes all the way
through. They put the sauce on their barbeque to hide the fact that
they don't have refrigeration and a vain attempt to restore moisture
to the meat itself.
Tiglath
> "Eugene Griessel" <eugene@dynagen..co..za> wrote in message
>
>
>
>
> > "La N" <nilita2004NOS...@yahoo.com> wrote:
>
> >>"Eugene Griessel" <eugene@dynagen..co..za> wrote in message
> >>news:4800279d...@news.uunet.co.za...
>
> >>>>"Pink but NOT still quivering in the middle" is the only way a truly
> >>>>cultivated gentleman eats his steak.
>
> >>> You are claiming to know a "truly cultivated gentleman"?
>
> >>Eugene, what Hines does in his private life is none of our business ...;p
>
> > What has this got to do with his private life?
>
> Heheheh ... silly boy. I was jes' teasin' ... I had all sorts of ideas of
> how Hines might have come to know a "truly cultivated gentleman" ... :)
>
> - nillita
What an unfunny idiot this woman really is.
Get lost.
Jeffrey Hamilton
"Singanas@Texasgulfcoast" <davidh...@yahoo.com> wrote in message
news:024139db-7799-468b...@24g2000hsh.googlegroups.com...
That's the kind of story that warm's the "cockles of your heart".
cheers....Jeff
TMOliver
"D. Spencer Hines" <pan...@excelsior.com> wrote ...
> Hilarious!
>
> "Deeply well-done" is decidedly barbarous.
>
> "Pink but NOT still quivering in the middle" is the only way a truly
> cultivated gentleman eats his steak.
>
method's ability to convert tough cuts of meat, originally from cattle we
still call "corrientes", well-muscled but leaner than a hoor's pocketbook
after her pimp visits, into sliceable and edible vittles. Barbecue in the
Southwest, as it was in the Southeast, was not the menu for elitists,
dilettantes and faux aristos (a category within which you're over-enabled to
attempt to include yourself)
Show me a pink and quivering brisket, and I'll show you the need for a hell
of a blade, and teeth likely better'n yours.
Another culture which has raised the brisket cut to elevated status is that
of Vienna and parts of Austria, in this case using the older cattle
slaughtered in Europe, after their calving and milking days were done (or at
least diminished). The Viennese advertise some 200+ recipes for boiled
beef, almost always featuring the humble brisket. The Hapsbugs themselves
would have likely turned away from pink and quivering. If you want "pink
and quivering", it's the Hunnish marauders you're after joining, cutting off
a slab in the morning, storing it between horse and saddle during the day's
ride, and then chewing on the pink, quivering and horse-sweat salted results
for dinner (either in the saddle or in the charred remains of some Central
European farmstead, the arrow-studded carcasses of the original owners
still "pink and quivering" around the yard).
By a different name and slightly altered style - semi-Hawaiian as it were,
although the indigenes of Hawaii could not have done it before the Anglos
arrived and brought pigs (to eat, wear and for some occasional domestic
fornication, sheep not doing well in the Isles) - the Mexican "Barbacoa"
relies less on smoke and more on "pit", a hole dug by expectant diners,
traditionally "charros" (cowboys), a fire laid and burned down to coals,
which are covered by a thin layer of dirt, then the entire much seasoned
carcass of a steer - plus the head for the cheeks, tongue, brain and eyes
are the most desired portions - wrapped in wet cornshucks and canvas is laid
within, all covered with more soil and where needed available pieces of
rusting corrugated iron roofing. After many hours, lengthy concerts by
Mariachis, much pulque, a cerveza or six, a few good pulls of aguardiente
and home-cooked mescal (not up to classification as tequila, since the agave
wasn't really blue and the still a ways from Jalisco) and an occasional
siesta, the wives present are encouraged to unearth the steer and to
separate it into edible chunks. Awfully good, but dissimilar to "barbecue",
"Barbacoa" (mostly prepared by commercial shortcuts not employing pits) is
usually available at Carnecerias and Mexican groceries (such as "La
Providencia", a chain with an outlet not far from my door).
Even the grandest of patrons, elitists of the elite, puffed with macho y
dignidad, haughty gachupine head held high, mounted upon a noble Andalucian
Barb or arched nose Arab, will take a break from raping the juvenile house
maids to trot down from the hacienda for a few tortillas filled with the
choice cuts of beef like this (served up from one of his steers prepared by
his adherents/liege men).
Add the prospect of a relish of chopped onion, serranos, cilantro with a bit
of salt and oil, plus a bowl of cut lines, and he'll gallop down to the
fireside.
Of course, before the arrival and Cortez and his Merry Band of Exploiters,
the indigene of Mexico had no cattle (or pigs either), so in the case of the
Aztec especially, were reduced to dining upon the carcasses of the tributary
youth of vassal states around them to alleviate protein shortage in the
Great Valley (the iguana, tree rats, monkey and parrot not already eaten
growing fewer and harder to catch). All that ripping out of hearts with
obsidian blades was simply a sort of pre-dining invocation to keep the Gods
fed and happy while the folks below feasted.
So, for all the horror of the rapine and pillage laid upon the poor Indians,
the Conquistadors did rescue them from cannibalism and bring them the
blessings of Jesuits, Dominicans, the occasional Inquisitor, and even gentle
Franciscans to help order their lives and improve the cuisine (at least for
those able to afford more than frijoles for their tortillas).
One presumes, although not loudly advertised today, that the native
Hawaiians, before the arrival of pigs for occasional luau, wrapped, buried
and braised hostile neighbors and the occasional wandering navigator as the
centerpiece for communal dinner events. "Steaming under the palms" took on
real meaning for some of those cast ashore in Hawaii. Wasn't "Oahu"
actually the tocsin cried out by shell hunters (strolling down the beach
assembling necklace components) to alert the community that one or more
fresh sailors had washed ashore, and it was time for the hula girls to suit
up and the fire brigade to start heating rocks?
TMO
Zomby...@cox.net
<pan...@excelsior.com> wrote:
>Hilarious!
>
>"Deeply well-done" is decidedly barbarous.
>
>"Pink but NOT still quivering in the middle" is the only way a truly
>cultivated gentleman eats his steak.
>
Knock off it's horns, wipe its butt, show it the fire, then throw it
on a plate.
Although I gotta admit I do love that phrase -- Warm Pink middle.
--
"Before all else, be armed" -- Machiavelli
Zomby...@cox.net
wrote:
You mean Titty Bars, or the over-stuffed leather sofa power-broker's
places with the ever present but never really seen or heard Black
gentleman in the white-coat hovering in the background?
Eugene Griessel
>Although I gotta admit I do love that phrase -- Warm Pink middle.
So do I - but not in connection with anything edible..........errrr
...... consumable.
Eugene L Griessel
Unless the need is mutual to all parties involved, your solutions to
problems are pragmatic not ethical.
D. Spencer Hines
>> Hilarious!
>>
>> "Deeply well-done" is decidedly barbarous.
>>
>> "Pink but NOT still quivering in the middle" is the only way a truly
>> cultivated gentleman eats his steak.
>>
> Spencer, you do understand that barbecue's heritage comes from the cooking
> method's ability to convert tough cuts of meat, originally from cattle we
> still call "corrientes", well-muscled but leaner than a hoor's pocketbook
> after her pimp visits, into sliceable and edible vittles. Barbecue in
> the Southwest, as it was in the Southeast, was not the menu for...
Gentlemen of culture and savoir faire, who knew how to find a better cut of
meat.
> Show me a pink and quivering brisket, and I'll show you the need for a
> hell of a blade, and teeth likely better'n yours.
Who said anything about BRISKET?
> If you want "pink and quivering", it's the Hunnish marauders you're after
> joining, cutting off a slab in the morning, storing it between horse and
> saddle during the day's ride, and then chewing on the pink, quivering
> and horse-sweat salted results for dinner (either in the saddle or in the
> charred remains of some Central European farmstead, the arrow-studded
> carcasses of the original owners still "pink and quivering" around the
> yard).
Indeed. I'm very fond of and respectful of Hunnish marauders -- as I'm
descended from a long line of them.
However, I said pink and NON quivering -- vide supra.
> By a different name and slightly altered style - semi-Hawaiian as it were,
> although the indigenes of Hawaii could not have done it before the Anglos
> arrived and brought pigs (to eat, wear and for some occasional domestic
> fornication, sheep not doing well in the Isles) - the Mexican "Barbacoa"
> relies less on smoke and more on "pit", a hole dug by expectant diners,
> traditionally "charros" (cowboys), a fire laid and burned down to coals,
> which are covered by a thin layer of dirt, then the entire much seasoned
> carcass of a steer - plus the head for the cheeks, tongue, brain and eyes
> are the most desired portions - wrapped in wet cornshucks and canvas is
> laid within, all covered with more soil and where needed available pieces
> of rusting corrugated iron roofing. After many hours, lengthy concerts by
> Mariachis, much pulque, a cerveza or six, a few good pulls of aguardiente
> and home-cooked mescal (not up to classification as tequila, since the
> agave wasn't really blue and the still a ways from Jalisco) and an
> occasional siesta, the wives present are encouraged to unearth the steer
> and to separate it into edible chunks. Awfully good, but dissimilar to
> "barbecue", "Barbacoa" (mostly prepared by commercial shortcuts not
> employing pits) is usually available at Carnecerias and Mexican groceries
> (such as "La Providencia", a chain with an outlet not far from my door).
Yes, the fiesta and side dishes [the wives and girlfriends] sound worthwhile
but the meat still sounds inferior.
> Even the grandest of patrons, elitists of the elite, puffed with macho y
> dignidad, haughty gachupine head held high, mounted upon a noble
> Andalucian Barb or arched nose Arab, will take a break from raping the
> juvenile house maids to trot down from the hacienda for a few tortillas
> filled with the choice cuts of beef like this (served up from one of his
> steers prepared by his adherents/liege men).
>
> Add the prospect of a relish of chopped onion, serranos, cilantro with a
> bit of salt and oil, plus a bowl of cut lines, and he'll gallop down to
> the fireside.
I'd rather gallop up to the hacienda for an afternoon or early evening
pre-prandial romp with one of the young lovelies.
> Of course, before the arrival and Cortez and his Merry Band of Exploiters,
> the indigene of Mexico had no cattle (or pigs either), so in the case of
> the Aztec especially, were reduced to dining upon the carcasses of the
> tributary youth of vassal states around them to alleviate protein
> shortage in the Great Valley (the iguana, tree rats, monkey and parrot not
> already eaten growing fewer and harder to catch). All that ripping out of
> hearts with obsidian blades was simply a sort of pre-dining invocation to
> keep the Gods fed and happy while the folks below feasted.
Here today they would no doubt be eating mongoose. Decidedly Déclassé.
> So, for all the horror of the rapine and pillage laid upon the poor
> Indians, the Conquistadors did rescue them from cannibalism and bring them
> the blessings of Jesuits, Dominicans, the occasional Inquisitor, and even
> gentle Franciscans to help order their lives and improve the cuisine (at
> least for those able to afford more than frijoles for their tortillas).
>
> One presumes, although not loudly advertised today, that the native
> Hawaiians, before the arrival of pigs for occasional luau, wrapped, buried
> and braised hostile neighbors and the occasional wandering navigator as
> the centerpiece for communal dinner events. "Steaming under the palms"
> took on real meaning for some of those cast ashore in Hawaii. Wasn't
> "Oahu" actually the tocsin cried out by shell hunters (strolling down the
> beach assembling necklace components) to alert the community that one or
> more fresh sailors had washed ashore, and it was time for the hula girls
> to suit up and the fire brigade to start heating rocks?
>
> TMO
Nope. O'ahu is simply "The Gathering Place", the centrally located island
in the Hawai'ian Chain.
DSH
Lux et Veritas et Libertas
Me Ke Aloha Pumehana
La N
<Zomby...@cox.net> wrote in message
news:8uj104dellu8gfss0...@4ax.com...
How come you know so much about this stuff, Wolfie? :)
- nilita
Brian Sharrock
"William Black" <willia...@hotmail.co.uk> wrote in message
news:ftq8gj$3l6$1...@registered.motzarella.org...
>
> "La N" <nilita20...@yahoo.com> wrote in message
> news:swWLj.3465$KP5.1961@edtnps89...
>
>> Speaking of which, are there still such things as "gentleman's clubs"?
>>
> Yes, but nearly all of them now let ladies in.
>
> For the military people here there are a couple of private 'gentlemens'
> clubs in London who do cheap accommodation to all soldiers, sailors and
> airmen from all NATO and WWII Allied countries and the wives and
> widows/widowers of servicemen and women.
>
>
> http://www.ujclub.co.uk/en-gb/index.htm
>
> http://www.vsc.co.uk/
The VSC [Victory Services Club] gives membership to servicemen and
ex-servicemen of _all_ allied countries not just to WWII Allies.
That's why one can hear German and Japanese chatter in the public rooms!
Of course the VSC doesn't quite advertise that Tony Blair is a
near-neighbour, living around the corner
in Connaught Square but the vivible security in Little Lebanon is OK!
>
> The Union Jack Club has a reading room that looks just like the reading
> rooms in the spy movies (at least two of them have filmed the statutory
> 'gentlemens club' scene there), all overstuffed arm chairs and bookcases
> and a wonderful collection of military books.
>
> --
> William Black
>
--
Brian
William Black
"Brian Sharrock" <b.sha...@ntlworld.com> wrote in message
news:2d6Mj.54749$Ge4....@newsfe1-win.ntli.net...
>
> The VSC [Victory Services Club] gives membership to servicemen and
> ex-servicemen of _all_ allied countries not just to WWII Allies.
> That's why one can hear German and Japanese chatter in the public rooms!
> Of course the VSC doesn't quite advertise that Tony Blair is a
> near-neighbour, living around the corner
> in Connaught Square but the vivible security in Little Lebanon is OK!
Security at the UJC is a touch fierce as well, probably because it got
blown up by the IRA a few years ago and needed rebuilding...
My favourite memory of the place is a group of US servicemen walking into
the huge marble foyer full of overstuffed Chesterfields and saying stuff
like 'Is this for us?' and 'This can't be the place, there must be another
place round the back' and looking on in stunned astonishment as a general
officer in full Lifeguards fig, red coat, breastplate, medals, helmet, the
lot, wandered past on the way to a parade at Horseguards.
The food's not bad either...
D. Spencer Hines
Military Groupie.
Although he allegedly never served in uniform himself....
He's a "Recreator" <guffaw>
He's also the Male Analog here to Nilita Goy.
DSH
Lux et Veritas et Libertas
Vires et Honor
"William Black" <willia...@hotmail.co.uk> wrote in message
news:ftqrh1$4jo$1...@registered.motzarella.org...
Brian Sharrock
>
> "Brian Sharrock" <b.sha...@ntlworld.com> wrote in message
> news:2d6Mj.54749$Ge4....@newsfe1-win.ntli.net...
>
>>
>> The VSC [Victory Services Club] gives membership to servicemen and
>> ex-servicemen of _all_ allied countries not just to WWII Allies.
>> That's why one can hear German and Japanese chatter in the public rooms!
>> Of course the VSC doesn't quite advertise that Tony Blair is a
>> near-neighbour, living around the corner
>> in Connaught Square but the vivible security in Little Lebanon is OK!
>
> Security at the UJC is a touch fierce as well, probably because it got
> blown up by the IRA a few years ago and needed rebuilding...
>
> My favourite memory of the place is a group of US servicemen walking into
> the huge marble foyer full of overstuffed Chesterfields and saying stuff
> like 'Is this for us?' and 'This can't be the place, there must be
> another place round the back' and looking on in stunned astonishment as a
> general officer in full Lifeguards fig, red coat, breastplate, medals,
> helmet, the lot, wandered past on the way to a parade at Horseguards.
>
> The food's not bad either...
>
> --
> William Black
>
Why was a GENERAL officer in an establishment which restricts its
membership to folks (Serving men/women ; ex service ditto ; et.al.) who
have _not_ attained commissioned rank?
Why was a General Officer booted and spurred (of the Household Brigade) when
in Waterloo across the river and quite a long way from HorseGuards?
Where was the muster point for this parade?
In my- extremely- 'umble experience Officers and particularly General
Officers are dressed by soldier valets who -very-carefully comb and handle
the plumes of the cavalry helmets prior to the Parade?
The UJC was a haunt of mine in the sixties -perhaps its heyday?
Plenty of impoverished National Servicemen to use its accommodation, stacks
of (Free) tickets to West End Shows and tickets to the Nuffield Club seemed
to abound. A favourite 'forty-eight' was to get the train from the West
Country on Saturday morning, travel to 'the smoke', book into the UJC, pick
up some freebies for the evening, travel back on a Sunday evening train and
in the barracks for mooring muster.
All that and change from a fiver!
--
Brian
John Briggs
Yes, he's got the wrong club. The Union Jack Club is in a modern tower
block by Waterloo Station.
--
John Briggs
William Black
It doesn't.
It allows all ranks membership.
> Why was a General Officer booted and spurred (of the Household Brigade)
> when in Waterloo across the river and quite a long way from HorseGuards?
I have absolutely no idea why he was there, I assume a meeting of some
sort.
The meeting rooms are often used by military charities.
> Where was the muster point for this parade?
Again, no idea, I didn't care, it certainly wasn't anything to do with
me.
William Black
"D. Spencer Hines" <pan...@excelsior.com> wrote in message
news:0C6Mj.125$v91...@eagle.america.net...
> Black The Red, alias Wee Willie Black, is a...
>
> Military Groupie.
>
> Although he allegedly never served in uniform himself....
>
> He's a "Recreator" <guffaw>
They don't let re-enactors into the UJC as honorary members...
William Black
"John Briggs" <john.b...@ntlworld.com> wrote in message
news:Br7Mj.42313$h65....@newsfe2-gui.ntli.net...
> Yes, he's got the wrong club. The Union Jack Club is in a modern tower
> block by Waterloo Station.
That's the one, it has its own entrance from the railway station.
If it doesn't allow commissioned officers to be members why does it have
rooms for them at special rates?
Brian Sharrock
<http://www.ujclub.co.uk/en-gb/index.htm>
<wxtract>
All serving men and women _below Commissioned Rank_ of Her Majesty's
Armed Forces, including the Royal Naval Reserve, Royal Marines Reserve,
Territorial Army, Royal Auxiliary Air Force and adult members of Cadet
Forces are automatically Full Members of the Club.
</extract>
Emphasis ( - ***-) mine.
also ;-
<http://www.ujclub.co.uk/en-gb/membership.htm>
<extract>
Ex-Service men and women of both the Regular and Volunteer Reserve Forces,
provided they served satisfactorily for a minimum of two years _and did not
attain commissioned rank_, can apply for Ex-Service Membership.
</extract>
A Temporary Honourary Memvership may be granted to Officers/ ex-Officers
with very limited club privileges for specific reasons. This is != all-rank
memberships.
[The VSC does encourage all-rank membership]
>
>> Why was a General Officer booted and spurred (of the Household Brigade)
>> when in Waterloo across the river and quite a long way from HorseGuards?
>
> I have absolutely no idea why he was there, I assume a meeting of some
> sort.
>
Actually you wrote " wandered past on the way to a parade at Horseguards"
giving an erroneous impression that you knew , with a degree of certainty,
why the fully accourtred General Officer was 'wandering past'.
> The meeting rooms are often used by military charities.
>
>> Where was the muster point for this parade?
>
> Again, no idea, I didn't care, it certainly wasn't anything to do with
> me.
>
But it generated a "favoutite memory of the place ..." !
>
> --
> William Black
>
>
D. Spencer Hines
Black The Red is posing again.
Par for the course.
Caught by the chin, he is.
DSH
"Brian Sharrock" <b.sha...@ntlworld.com> wrote in message
news:a18Mj.41885$Ff4....@newsfe5-win.ntli.net...
Jeffrey Hamilton
>> when in Waterloo across the river and quite a long way from HorseGuards?
>
> I have absolutely no idea why he was there, I assume a meeting of some
>
> The meeting rooms are often used by military charities.
>
>> Where was the muster point for this parade?
>
> Again, no idea, I didn't care, it certainly wasn't anything to do with
> me.
>
>
> --
> William Black
>
Possibly he was getting his helmet polished.
cheers....Jeff
William Black
>
> A Temporary Honourary Memvership may be granted to Officers/ ex-Officers
> with very limited club privileges for specific reasons. This is !=
> all-rank memberships.
>
> [The VSC does encourage all-rank membership]
And this contradicts what I said in what way exactly?
>>> Why was a General Officer booted and spurred (of the Household Brigade)
>>> when in Waterloo across the river and quite a long way from HorseGuards?
>>
>> I have absolutely no idea why he was there, I assume a meeting of some
>> sort.
>>
>
> Actually you wrote " wandered past on the way to a parade at
> Horseguards"
> giving an erroneous impression that you knew , with a degree of certainty,
> why the fully accourtred General Officer was 'wandering past'.
>
>
>> The meeting rooms are often used by military charities.
>>
>>> Where was the muster point for this parade?
>>
>> Again, no idea, I didn't care, it certainly wasn't anything to do with
>> me.
>>
>
> But it generated a "favoutite memory of the place ..." !
Yes, but he was peripheral to the story.
I was working in London at the time and didn't really have to time to
enquire what was going on.
John Briggs
> "John Briggs" <john.b...@ntlworld.com> wrote in message
> news:Br7Mj.42313$h65....@newsfe2-gui.ntli.net...
>
>> Yes, he's got the wrong club. The Union Jack Club is in a modern
>> tower block by Waterloo Station.
>
> That's the one, it has its own entrance from the railway station.
Not exactly, it's on the other side of Waterloo Road - although it must be
near one of the exits from Waterloo East.
--
John Briggs
John Briggs
He was probably thinking of the Civil Service Club.
--
John Briggs
Brian Sharrock
>
> "Brian Sharrock" <b.sha...@ntlworld.com> wrote in message
> news:a18Mj.41885$Ff4....@newsfe5-win.ntli.net...
>>
>
>> A Temporary Honourary Memvership may be granted to Officers/ ex-Officers
>> with very limited club privileges for specific reasons. This is !=
>> all-rank memberships.
>>
>> [The VSC does encourage all-rank membership]
>
> And this contradicts what I said in what way exactly?
Amongst the bits you've snipped was your statement that The Union Jack Clun
had all-rank membership. BYW != should be read as 'not equall to '.
>
>>>> Why was a General Officer booted and spurred (of the Household Brigade)
>>>> when in Waterloo across the river and quite a long way from
>>>> HorseGuards?
>>>
>>> I have absolutely no idea why he was there, I assume a meeting of some
>>> sort.
>>>
>>
>> Actually you wrote " wandered past on the way to a parade at
>> Horseguards"
>> giving an erroneous impression that you knew , with a degree of
>> certainty, why the fully accourtred General Officer was 'wandering past'.
>>
>>
>>> The meeting rooms are often used by military charities.
>>>
>>>> Where was the muster point for this parade?
>>>
>>> Again, no idea, I didn't care, it certainly wasn't anything to do
>>> with me.
>>>
>>
>> But it generated a "favoutite memory of the place ..." !
>
> Yes, but he was peripheral to the story.
>
> I was working in London at the time and didn't really have to time to
> enquire what was going on.
>
> --
> William Black
A more general problem I'm having in accepting your story is the peripheral
nature of the 'GENERAL officer of LIFEGUARDS', ya'see AIUI there hasn't been
such a rank or appointment.
Some General Officers (from other branches) have been appointed a 'Colonels'
of Lifeguards (and Gold Stick(s) in waiting -alternating on different weeks
with the 'Colonel of the 'Blues and Royals'; but ....
????
--
Brian
William Black
> He was probably thinking of the Civil Service Club.
The one in Great Scotland Yard?
Nope, stayed there as well...
Not for over twenty years though.
In those days all the club servants were rather odd old gentlemen form
Eastern Europe.
I wonder where they got them...
William Black
>
> A more general problem I'm having in accepting your story is the
> peripheral nature of the 'GENERAL officer of LIFEGUARDS', ya'see AIUI
> there hasn't been such a rank or appointment.
> Some General Officers (from other branches) have been appointed a
> 'Colonels' of Lifeguards (and Gold Stick(s) in waiting -alternating on
> different weeks with the 'Colonel of the 'Blues and Royals'; but ....
He was certainly a general officer, and certainly wearing the parade
uniform of the Life Guards.
D. Spencer Hines
Pogue Black has been caught in regaling us with a tall tale pub-story, which
made him out to be an old hand at the Union Jack Club, or some other similar
club, with little basis in fact.
No one has yet asked him what the hell he was doing in the club.
DSH
"Brian Sharrock" <b.sha...@ntlworld.com> wrote in message
news:HLaMj.5931$B83....@newsfe3-gui.ntli.net...
Renia
> "John Briggs" <john.b...@ntlworld.com> wrote in message
> news:WuaMj.5928$B83....@newsfe3-gui.ntli.net...
>
>> He was probably thinking of the Civil Service Club.
>
> The one in Great Scotland Yard?
>
> Nope, stayed there as well...
>
> Not for over twenty years though.
>
> In those days all the club servants were rather odd old gentlemen form
> Eastern Europe.
>
> I wonder where they got them...
Polish refugees from WWII?
Singanas@Texasgulfcoast
> William Black wrote:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Commander,
Sir William is, as usual, letting us know he has been around
in a gentlemen's world and that he is a representative Brit of
the best sort. By their small talk, Black and the other gents
open a world to us that we know only thru the movies and
telly episodes such as "The Unpleasantness at the Bellona
Club." Fascinating stuff, n'est-ce pas ? And they are probably
mesmerized by the American talk about rotten animal carcasses
being roasted under layers of dirt and rusty iron.
I don't know about you but I buy my pork tamales from the local
panaderia. (The baker prepares them every Wednesday.) And
I don't worry about getting tapeworms.
Cheers, David H
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
William Black
> Hilarious!
>
> Pogue Black has been caught in regaling us with a tall tale pub-story,
> which made him out to be an old hand at the Union Jack Club, or some other
> similar club, with little basis in fact.
>
> No one has yet asked him what the hell he was doing in the club.
I was sleeping there.
Singanas@Texasgulfcoast
wrote:
> "D. Spencer Hines" <pant...@excelsior.com> wrote in messagenews:QNbMj.129$v91....@eagle.america.net...
>
> > Hilarious!
>
> > Pogue Black has been caught in regaling us with a tall tale pub-story,
> > which made him out to be an old hand at the Union Jack Club, or some other
> > similar club, with little basis in fact.
>
> > No one has yet asked him what the hell he was doing in the club.
>
> I was sleeping there.
>
> --
> William Black
>
A perquisite of birth, social rank, or profession ?
Or is this the consequence of carrying major plastic ?
The colonials need to know.
Cheers, David H
~~~~~~~~~~~~~~~~~~~~~~~
Eugene Griessel
>Pogue Black has been caught in regaling us with a tall tale pub-story, which
>made him out to be an old hand at the Union Jack Club, or some other similar
>club, with little basis in fact.
Should be right up your alley - you wouldn't know a fact if it got up
and bit you in your scrawny arse.
Eugene L Griessel
Christian - One who follows the teachings of Christ in so far as they
are not inconsistent with a life of sin.
William Black
"Singanas@Texasgulfcoast" <davidh...@yahoo.com> wrote in message
news:e416b9c5-6c9c-4d08...@x41g2000hsb.googlegroups.com...
At that time, profession.
I am no longer entitled to stay there, at the time I was...
One of the few places where major plastic won't work is trying to gain entry
to a London club :-)