2 New melb.* hierarchy newsgroup ?
Kwyjibo.
There has been some discussion recently in melb.general about creating a new
newsgroup specifically for posting messages that are commercial in nature.
This is primarily to assist in preventing spam becoming a problem in
melb.general.
The newsgroup would be called melb.ads and would be for commercial and
personal advertising of articles and services for sale in the greater
Melbourne area.
As the wa.* hierarchy already has both wa.ads.forsale and wa.ads.commercial,
this proposal is not out of step with existing hierarchy's.
This would be an unmoderated group but HTML, Binary, x-posts to more than 5
groups, chain letters and flaming would not be considered acceptable. (Well -
Flaming would be no more acceptable than it is anywhere else.......)
Any comments?
--
Kwyj.
(Remove your finger from that dyke to reply by email)
RV
<Kwy...@YourFingerFromThatDykeozdebate.com> wrote:
Yes
I dont support the idea at all.
A group "specifically for posting messages that are commercial in
nature" is just a spam sponge and everyone of "those groups" we have
already is plastered wall to wall with spam like garbage with a few
genuines between.
Its an invitation to post spam to the group, and so all the spammer
promptly do, and merely for the pupose of getting in search engines
that cover groups like google.
It is just Usenet noise we can live without and should not encourage..
It would aslo result in the appearance of too many hall monitors we
can do without here in .general leaping on every minor inference to a
commercial product posted here, ordering the post'ee to move it to the
.commerce group, when to the majority the post is likely free of sales
pitch and not spam.
And finally, there is no need for it simply because the occurence of
spam or any commercial posting in .general is very low and seldom
occurs anyway.
In short, we have no comercial posting problem in melb.general,
therefore any tinkering to solve a problem we dont have will, as it as
it does, come to no damn good at all, and wont be of any use to
anyone.
While it may appear a worthwhile effort you have gone to with the
suggestion, I think its simply pointless, even harmfull
Nick Andrew
Sounds alright to me.
Nick.
--
http://www.nick-andrew.net/ http://aus.news-admin.org/
I prefer USENET replies. Don't send email copies. Drop the spamtrap to reply.
acal...@aol.com
I can tolerate the odd forsale message in here.
It's not like it's flooded with messages of such type.
Ms Leebee
I agree.
However, Kwyj ... if you are all gung-ho about setting up a new NG .. i'd
love to see a aus-based foodie group.
Most others are fairly US-centric, and it's annoying to have to explain
yourself over & over.
If you're interested ;)
Sarch
> acal...@aol.com wrote:
>> I dont think it is necessary.
>> I can tolerate the odd forsale message in here.
>> It's not like it's flooded with messages of such type.
>
> I agree.
I don't agree we need them. There's bugger all commercial posts in this
group as it is, unless Kwyj is hoping to create something like a usenet
trading post?
> However, Kwyj ... if you are all gung-ho about setting up a new NG .. i'd
> love to see a aus-based foodie group.
> Most others are fairly US-centric, and it's annoying to have to explain
> yourself over & over.
I think that's a fantastic idea, actually. Discussions about food
suggestions to opinions and reviews of restaurants would be excellent.
So Leebs, given that it's your idea, perhaps it should be you who should
get the ball rolling? How's your charter writing skills? ;)
Sarch
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"Look, if that's where those poor children are, of course I'll go
to Somalia." - Amanda Keller, "The Hub"
Lindsay
"Kwyjibo." wrote:
> Any comments?
I'm in! I think you're gunna struggle, but I'm in!
--
Scrap the 00 to post direct.
"We all should present legal cars. I'm embarrassed we've presented a car
that's ineligible." Mark Skaife, Chief Sook, HRT.12/11/04 (It must hurt
to say illegal!)
'Speed limit near schools lowered to 40 grams per student' - CNNNN
Jerri
newsgroup is not going to make any difference. Private local advertisers
and commercial non spammers have not been a problem in this newsgroup as far
as I have seen.
cheers
Keith
"Kwyjibo." <Kwy...@YourFingerFromThatDykeozdebate.com> wrote in message
news:Xns963D603...@203.26.24.228...
Ms Leebee
> Ms Leebee wrote:
>
>
>> However, Kwyj ... if you are all gung-ho about setting up a new NG
>> .. i'd love to see a aus-based foodie group.
>> Most others are fairly US-centric, and it's annoying to have to
>> explain yourself over & over.
>
> I think that's a fantastic idea, actually. Discussions about food
> suggestions to opinions and reviews of restaurants would be excellent.
>
> So Leebs, given that it's your idea, perhaps it should be you who
> should get the ball rolling? How's your charter writing skills? ;)
Got one ready to roll ... if only someone else would do the hard set-up work
for me ;)
Lindsay
Good idea!!
I wanna ask why Kikkoman soy sauce in now see-through.. it's like
water..:(
I'll be keen to see this one happening...
Ms Leebee
> Ms Leebee wrote:
>>
>> Sarch wrote:
>>> Ms Leebee wrote:
>>>
>>>
>>>> However, Kwyj ... if you are all gung-ho about setting up a new NG
>>>> .. i'd love to see a aus-based foodie group.
>>>> Most others are fairly US-centric, and it's annoying to have to
>>>> explain yourself over & over.
>>>
>>> I think that's a fantastic idea, actually. Discussions about food
>>> suggestions to opinions and reviews of restaurants would be
>>> excellent.
>>>
>>> So Leebs, given that it's your idea, perhaps it should be you who
>>> should get the ball rolling? How's your charter writing skills? ;)
>>
>> Got one ready to roll ... if only someone else would do the hard
>> set-up work for me ;)
>
> Good idea!!
>
> I wanna ask why Kikkoman soy sauce in now see-through.. it's like
> water..:(
>
> I'll be keen to see this one happening...
So what do we do, Lindsay ?
I know i've got plenty of support already ( ie: a built-in
member/poster-ship )
--
As long as i'm happy
Lindsay
Ms Leebee wrote:
> >>
> >> Got one ready to roll ... if only someone else would do the hard
> >> set-up work for me ;)
> >
> > Good idea!!
> >
> > I wanna ask why Kikkoman soy sauce in now see-through.. it's like
> > water..:(
> >
> > I'll be keen to see this one happening...
>
> So what do we do, Lindsay ?
> I know i've got plenty of support already ( ie: a built-in
> member/poster-ship )
Well, if the support is there, I guess the next thing is to have
a word with ausadmin (Nick Andrew) about getting a RFD (request for
discussion) happening.
I guess the groups name would be aus.food, and then if the group
goes beserk, it can then be split to something like
eg: aus.food.asian or aus.food.bbq , aus.food.bulemia (opps,
scrap that last one! :)) and so on...
You've got a charter all sorted? Writing the charter, and making
sure the people who say they support it, ACTUALLY support it
by voting correctly is the hardest part. Oh, and waiting for
the result :)
Wanna email me the proposed charter? remember to remove the "00"'s
I'm keen, I cooked up a rabbit stew, which was the first meal
I've cooked in the kitchen in years, and I had a ball.!
And the best thing was chucking the all the dirty pots and
pans in the best thing I ever bought, the dishwasher! :)
Lindsay
Ms Leebee
> Ms Leebee wrote:
>
>>
>> I know i've got plenty of support already ( ie: a built-in
>> member/poster-ship )
>
> Well, if the support is there, I guess the next thing is to have
> a word with ausadmin (Nick Andrew) about getting a RFD (request for
> discussion) happening.
>
> I guess the groups name would be aus.food, and then if the group
> goes beserk, it can then be split to something like
> eg: aus.food.asian or aus.food.bbq , aus.food.bulemia (opps,
> scrap that last one! :)) and so on...
>
> You've got a charter all sorted? Writing the charter, and making
> sure the people who say they support it, ACTUALLY support it
> by voting correctly is the hardest part. Oh, and waiting for
> the result :)
>
> Wanna email me the proposed charter? remember to remove the "00"'s
done.
> I'm keen, I cooked up a rabbit stew, which was the first meal
> I've cooked in the kitchen in years, and I had a ball.!
> And the best thing was chucking the all the dirty pots and
> pans in the best thing I ever bought, the dishwasher! :)
I've always said to my husband that in a divorce, I don't care about much,
but i'm getting the dishwasher ;)
I bought a crockpot on the weekend, so am in the middle of a
fall-off-the-bone Osso Bucco ... yummm
Good, hearty, lazy rib-sticking winter food ;)
Staycalm
Liz
"Lindsay" <lind...@hornet.net.au> wrote in message
news:4279C3DB...@hornet.net.au...
Moses Lim
>
>
> Ms Leebee wrote:
>>
>> Sarch wrote:
>> > Ms Leebee wrote:
>> >
>> >
>> >> However, Kwyj ... if you are all gung-ho about setting up a new NG
>> >> .. i'd love to see a aus-based foodie group.
>> >> Most others are fairly US-centric, and it's annoying to have to
>> >> explain yourself over & over.
>> >
>> > I think that's a fantastic idea, actually. Discussions about food
>> > suggestions to opinions and reviews of restaurants would be excellent.
>> >
>> > So Leebs, given that it's your idea, perhaps it should be you who
>> > should get the ball rolling? How's your charter writing skills? ;)
>>
>> Got one ready to roll ... if only someone else would do the hard set-up
>> work for me ;)
>
> Good idea!!
>
> I wanna ask why Kikkoman soy sauce in now see-through.. it's like
> water..:(
Well, a dark soya sauce like Kikkoman is not really meant for dips but for
cooking, eg in frying/braising/stews.
Kkkoman-style soya sauces tend to be used for marinades becos it falls
somewhere between the thick dark treacle-like cooking soya sauce and the
lighter dipping soya sauce. Such marinades are meant to be for meats which
are grilled/roasted and supposedly impart a more pleasant colour and taste
to the finished dish.
The finest soya sauces tend to be on the pale side and very aromatic and
tasty. And oh, more expensive as well :)
To answer your question on why Kikkoman is lighter nowadays, I suggest to
you that the fermentation process has been extended to bring out more of
the taste a la the finest soya sauces. The extended fermentation process
must somehow lighten the colour of the brew - I dunno cos I am not an
industrial chemist :)
Personally, I do like Kikkoman and secretly use it at home most times :) In
fact I am using it right now with some fried noodles. :)
Nick Andrew
>I guess the groups name would be aus.food, and then if the group
>goes beserk, it can then be split to something like
>eg: aus.food.asian or aus.food.bbq , aus.food.bulemia (opps,
>scrap that last one! :)) and so on...
aus.food ... hmmm ...
... mmm, foooood ...
Geoff Muldoon
> Lindsay <lind...@hornet.net.au> writes:
>
> >I guess the groups name would be aus.food, and then if the group
> >goes beserk, it can then be split to something like
> >eg: aus.food.asian or aus.food.bbq , aus.food.bulemia (opps,
> >scrap that last one! :)) and so on...
>
> aus.food ... hmmm ...
>
> ... mmm, foooood ...
aus.drink ??
... mmm, beeeer ...
Geoff M
Moses Lim
Nupe - beer is a staple food item and is adequately covered by aus.food :)
Cheers :)
Geoff Muldoon
> >> >I guess the groups name would be aus.food, and then if the group
> >> >goes beserk, it can then be split to something like
> >> >eg: aus.food.asian or aus.food.bbq , aus.food.bulemia (opps,
> >> >scrap that last one! :)) and so on...
> >>
> >> aus.food ... hmmm ...
> >>
> >> ... mmm, foooood ...
> >
> > aus.drink ??
> >
> > ... mmm, beeeer ...
>
> Nupe - beer is a staple food item and is adequately covered by aus.food :)
> Cheers :)
Guinness - a steak in every pint
Nick Andrew
>aus.drink ??
> ... mmm, beeeer ...
Well, if aus.food happens, then aus.drink is the obvious next one.
Nick Andrew
>Nupe - beer is a staple food item and is adequately covered by aus.food :)
There's always one. I'm surprised you didn't ask for "aus.beer" :-)
Ms Leebee
> I'd support it.
I thought of you & the other's as a built-in market ;)
Ms Leebee
>>
>> ... mmm, foooood ...
>
> aus.drink ??
>
> ... mmm, beeeer ...
beer is an essential part of the Australian diet, so defiantely on-topic ;)
Phred
>Moses Lim <hys...@zeta.org.au.no.spam.pls> writes:
>
>>Nupe - beer is a staple food item and is adequately covered by aus.food :)
>
>There's always one. I'm surprised you didn't ask for "aus.beer" :-)
No need. You can't talk about food without considering essential
accompaniments. :)
Cheers, Phred.
--
ppnerk...@THISyahoo.com.INVALID
Lindsay
Moses Lim wrote:
> > I wanna ask why Kikkoman soy sauce in now see-through.. it's like
> > water..:(
>
> Well, a dark soya sauce like Kikkoman is not really meant for dips but for
> cooking, eg in frying/braising/stews.
<snip>
> Personally, I do like Kikkoman and secretly use it at home most times :) In
> fact I am using it right now with some fried noodles. :)
Yeah, it still taste's the same as it did (30?) years ago, but now
it's see through. I was using it to darken a sauce, and i would've
needed
a gallon of it! :)
Lindsay
Ms Leebee
Have set the wheels in motion ( whoo-hoo ! )
Lindsay
Ms Leebee wrote:
>
> thanks for your help on this one Lindsay.
No worries. Glad to help out. aus.food should be very popular.
Next Q: Whats a fricasee???? :)
A fried casserole? )
> Have set the wheels in motion ( whoo-hoo ! )
Nothing more we can do at this stage, the ball is now in ausadmin's
court...
Regards
Staycalm
>
>
> Ms Leebee wrote:
>>
>> thanks for your help on this one Lindsay.
>
> No worries. Glad to help out. aus.food should be very popular.
food ingredients they talk about in r.f.c. sound repulsive.
Liz
Moses Lim
>
>
> Moses Lim wrote:
>
>> > I wanna ask why Kikkoman soy sauce in now see-through.. it's like
>> > water..:(
>>
>> Well, a dark soya sauce like Kikkoman is not really meant for dips but
>> for cooking, eg in frying/braising/stews.
> <snip>
>> Personally, I do like Kikkoman and secretly use it at home most times :)
>> In fact I am using it right now with some fried noodles. :)
>
> Yeah, it still taste's the same as it did (30?) years ago, but now
> it's see through. I was using it to darken a sauce, and i would've
> needed
> a gallon of it! :)
If it is merely to darken a sauce, you need that treacle-like stuff. There
may be other ways tell if you have the right sauce, but I normally shake
the bottle and if the liquid sloshes around a bit and there is a thin film
on the sides of the glass bottle, it is no good as a cooking soya sauce. If
the liquid is kinda sluggish and it leaves a heavy film on the glass, it is
perfect!! :)
The brand I use just happens to come from Malaysia *ahem* - Cheong Chan -
Thick Caramel Sauce - with a pic of an elephant on a red label with black
writing but ant brand sould be ok as they are basically the same for a
novice wannabe cook like me :) I use it for noodles :)
Moses Lim
> Moses Lim <hys...@zeta.org.au.no.spam.pls> writes:
>
>>Nupe - beer is a staple food item and is adequately covered by aus.food :)
>
> There's always one. I'm surprised you didn't ask for "aus.beer" :-)
Now that you have mentioned it :) Nah...I reckon it might be hard to get it
thru the "committee" seeing as aus.food seems like it is gonna assume the
role. After all, beer is a legitimate food source - of sorts :)
Moses Lim
:) I'll bring my own knife and fork :)
Moses Lim
> In article <d5fctb$f34$1...@godzilla.zeta.org.au>, Nick Andrew
> <ni...@spamtrap.nick-andrew.net> wrote:
>>Moses Lim <hys...@zeta.org.au.no.spam.pls> writes:
>>
>>>Nupe - beer is a staple food item and is adequately covered by aus.food
>>>:)
>>
>>There's always one. I'm surprised you didn't ask for "aus.beer" :-)
>
> No need. You can't talk about food without considering essential
> accompaniments. :)
True :)
Moses Lim
And exactly what is wrong with bulls testicles, swallow's saliva, or coffee
beans coated in civet shit?? :)
Lindsay
Ms Leebee wrote:
> > Next Q: Whats a fricasee???? :)
> > A fried casserole? )
>
> I had heard of the term, but admit to googling on this one ;)
> It seems to be more about how the chicken it CUT rather than served ( ie:
> Chicken Maryland is a cut, rather than a recipe ). The chicken is part into
> 8 parts, then casseroled. Jamacian/Cajan recipes made some high returns.
> Want me to ask the good folks over at rec.food.cooking for clarification ?
> :)
Nah. it's not a major drama..
I watched "Pale Rider" on dvd the other day, and Clint Eastwood
commented
that it was a "damn fine fricasee you've cooked up there, Mamm"..
I'd've (Oooh, two comma's in one word!) liked to see exactly what
it was. Sounds like a fried meat dish, like fried rabbit.
> >> Have set the wheels in motion ( whoo-hoo ! )
> > Nothing more we can do at this stage, the ball is now in ausadmin's
> > court...
> I there any rule that stops me from drumming up business now, posting a bit
> of background and reasoning for it's creation etc, in other groups ?
Umm, I dont see why not... I asked similar when aus.sport.shooting was
in the pre-vote stage (cant find it on Google at this stage, it's
changed!) and I was told it's ok...
> --
> Vote YES aus.food
:) Nice sig, Lea. Very unobtrusive.:)
d
> Ms Leebee wrote:
> I'd've (Oooh, two comma's in one word!) liked to see exactly what
> it was. Sounds like a fried meat dish, like fried rabbit.
Bascially it is meat cut into pieces and stewed in gravy.
>> Vote YES aus.food
>
> :) Nice sig, Lea. Very unobtrusive.:)
That's our Lea, subtle as the proverbial sledgehammer
(Hi Lea :p)
Kwyjibo.
>
> I'd've (Oooh, two comma's in one word!)
Apostrophes.
--
Kwyj.
(Remove your finger from that dyke to reply by email)
Sarch
> Vote YES aus.food
Vote where?
Sarch
--
Spamblock in action: Remove NOTREAL from email address to reply via email.
"Look, if that's where those poor children are, of course I'll go
to Somalia." - Amanda Keller, "The Hub"
d
> d wrote:
>>
>> That's our Lea, subtle as the proverbial sledgehammer
>> (Hi Lea :p)
>
>
> heh. I'm even more annoying in R/L.
You know, I'm not surprised by that little revelation :)
Lindsay
Ms Leebee wrote:
> I know i'm an impatient git .. but how long does it take to get a response,
> either pos or neg ?
hahaha The waiting is the hardest part.. (Tom Petty and the
Heartbreakers)
Nick Andrew is a busy man. Unfortunatly, the news admin job he does
can be a slow and painful process. You'll just have to wait..
give him anotherday or so, and email him...
> I should have send-receipted it to make sure it got there ok, I guess...
> grr..
If he didnt get it, you would have got a bounce msg... He got it, he's
just busy.
> >> Vote YES aus.food
> >
> > :) Nice sig, Lea. Very unobtrusive.:)
>
> I'm Taurean. Once I make up my mind about something - watch out ! ;)
Heh. I'm a Scorpio. My wife says I'm Vindictive. I didnt know
vindictive was a star sign.. ;)
Lindsay
Sarch wrote:
>
> On Sun, 08 May 2005 23:23:26 GMT, Ms Leebee wrote:
>
> > Vote YES aus.food
>
> Vote where?
:) It was Lea warming up with a pre-emptive strike. When the vote
happens, it's change to "Vote YES aus.food, or else!" :)
Nick Andrew
>Nick Andrew is a busy man. Unfortunatly, the news admin job he does
>can be a slow and painful process. You'll just have to wait..
>give him anotherday or so, and email him...
I don't think I got it. I don't remember it.
>If he didnt get it, you would have got a bounce msg...
Not necessarily. Many sites don't send bounces anymore, because most
bounces are caused by spam, and thus it is pointless to bounce.
I get a LOT of spam, and so my email domains try hard to refuse to even
receive email which is incorrectly addressed. And once accepted the
email has to survive a gauntlet of tests before it ends up in one of
my mailboxes. If it's considered spam then it will be junked automatically.
Lindsay
Nick Andrew wrote:
>
> Lindsay <lind...@hornet.net.au> writes:
>
> >Nick Andrew is a busy man. Unfortunatly, the news admin job he does
> >can be a slow and painful process. You'll just have to wait..
> >give him anotherday or so, and email him...
>
> I don't think I got it. I don't remember it.
Oh Lea?..OOHHHhhhh Leeeeeea???
> >If he didnt get it, you would have got a bounce msg...
>
> Not necessarily. Many sites don't send bounces anymore, because most
> bounces are caused by spam, and thus it is pointless to bounce.
Come to think of it, yeah, I havent had a bounce msg in ages...
Learn something new every day...
I'm sure Lea will be in contact "soon" with an RFD for aus.food :)
Lindsay
Nick Andrew
>I'm sure Lea will be in contact "soon" with an RFD for aus.food :)
What I'd like to get a feel for is how people feel about the
"food" word. Where's Dave Bromage? He's had a couple of shots
at aus.rec.cuisine already, which have failed to get going by a
handful of votes in each case.
I have to say I prefer "aus.food" cause it's simpler and more
generic. "cuisine" limits itself to fine food - but I think
we have a need to discuss the more general topic, and if
needed, then we can specialise later into, say, "aus.food.fine"
or in any number of other ways:
aus.food.casserole
aus.food.bbq
aus.food.restaurants
aus.food.true-blue (no, only kidding)
aus.food.bush-tucker (that's better)
aus.food.cajun
aus.food.mexican
Nick Andrew
>Probs with BP:
> Service Disruption Started: Thursday, 12 May 2005 12:40:00 PM
> Service Disruption Ended: Friday, 13 May 2005 2:00:00 AM
> Last Updated: Thursday, 12 May 2005 10:00:31 PM
> Customer Impact: Some customers nationally may experience delays in
>sending and receiving mail. Telstra confirms end customer impact is minimal.
>Technicians are still working on restoration. We apologise for any
>inconvenience this may cause you.
If you're connected to the net you can ignore that stuff :-)
Nick Andrew
Spam detection software, running on the system "localhost", has identified
this incoming email as possible spam. The original message has been
attached to this so you can view it (if it isn't spam) or label similar
future email. If you have any questions, see the administrator of that
system for details.
Content analysis details: (6.0 points, 5.0 required)
pts rule name description
---- ---------------------- --------------------------------------------------
0.1 X_PRIORITY_HIGH Sent with 'X-Priority' set to high
4.1 BAYES_99 BODY: Bayesian spam probability is 99 to 100%
[score: 1.0000]
1.8 PRIORITY_NO_NAME Message has priority, but no X-Mailer/User-Agent
... and ...
Content analysis details: (6.0 points, 5.0 required)
pts rule name description
---- ---------------------- --------------------------------------------------
0.1 X_PRIORITY_HIGH Sent with 'X-Priority' set to high
4.1 BAYES_99 BODY: Bayesian spam probability is 99 to 100%
[score: 1.0000]
1.8 PRIORITY_NO_NAME Message has priority, but no X-Mailer/User-Agent
... and ...
Content analysis details: (7.4 points, 5.0 required)
pts rule name description
---- ---------------------- --------------------------------------------------
3.5 BAYES_60 BODY: Bayesian spam probability is 60 to 80%
[score: 0.6540]
0.1 MSGID_FROM_MTA_HEADER Message-Id was added by a relay
3.8 FORGED_MUA_OUTLOOK Forged mail pretending to be from MS Outlook
Clearly my Bayes database thought that message was a bit spammy. I'll need
to run it through as ham to counteract the bad reputation of some of the
words you used!
You could have got all of them through by (a) not setting priority, that's
a spammer technique, and (b) not doing whatever it is that FORGED_MUA_OUTLOOK
detects.
Lindsay
Nick Andrew wrote:
>
> Lindsay <lind...@hornet.net.au> writes:
>
> >I'm sure Lea will be in contact "soon" with an RFD for aus.food :)
>
> What I'd like to get a feel for is how people feel about the
> "food" word. Where's Dave Bromage? He's had a couple of shots
> at aus.rec.cuisine already, which have failed to get going by a
> handful of votes in each case.
>
> I have to say I prefer "aus.food" cause it's simpler and more
> generic. "cuisine" limits itself to fine food - but I think
> we have a need to discuss the more general topic, and if
> needed, then we can specialise later into, say, "aus.food.fine"
> or in any number of other ways:
Yep. As per the rfd.. :)
Cheryl
<ni...@spamtrap.nick-andrew.net> wrote:
>Lindsay <lind...@hornet.net.au> writes:
>
>>I'm sure Lea will be in contact "soon" with an RFD for aus.food :)
>
>
>What I'd like to get a feel for is how people feel about the
>"food" word. Where's Dave Bromage? He's had a couple of shots
>at aus.rec.cuisine already, which have failed to get going by a
>handful of votes in each case.
>
>I have to say I prefer "aus.food" cause it's simpler and more
>generic. "cuisine" limits itself to fine food - but I think
>we have a need to discuss the more general topic, and if
>needed, then we can specialise later into, say, "aus.food.fine"
>or in any number of other ways:
>
> aus.food.casserole
> aus.food.bbq
> aus.food.restaurants
> aus.food.true-blue (no, only kidding)
> aus.food.bush-tucker (that's better)
> aus.food.cajun
> aus.food.mexican
>
I prefer aus.food to other options. Food isn't just about cooking nor
is it purely for recreation. We could add aus.food.baby-toddler as
well.
Nick Andrew
>So, Nick, is there anything wrong? RFD coming soon?
I haven't had a chance to look yet.
snail
> Nick Andrew wrote:
>> Lindsay <lind...@hornet.net.au> writes:
>>> I'm sure Lea will be in contact "soon" with an RFD for aus.food :)
>> What I'd like to get a feel for is how people feel about the
>> "food" word.
> good.
Fingers crossed then.
>> Where's Dave Bromage? He's had a couple of shots
>> at aus.rec.cuisine already, which have failed to get going by a
>> handful of votes in each case.
> Never seen his cause. Is he already posting in food groups ? Where/what
> groups was he trying to garner support ?
It's something we were trying to get up locally. Never bothered
with the international groups. i think we tried some variation
of gourmand too so we could talk about beer and wine as well :)
> Lots of people I know have been wanting a group like this, so i'm sure if
> they had seen/heard of this Dave guy's proposal, they would have voted.
Been a year or two since the last attempt. Actually I don't
think it went to CFV that time. There was a vote back in 2000.
--
snail @ smacktard net http://snail.ws/
A liberal is a man too broadminded to take his own side in a quarrel - Frost.
snail
> snail wrote:
>> Ms Leebee <ms....@gmail.com> wrote:
>>>> Where's Dave Bromage? He's had a couple of shots
>>>> at aus.rec.cuisine already, which have failed to get going by a
>>>> handful of votes in each case.
>>> Never seen his cause. Is he already posting in food groups ?
>>> Where/what groups was he trying to garner support ?
>> It's something we were trying to get up locally. Never bothered
>> with the international groups. i think we tried some variation
>> of gourmand too so we could talk about beer and wine as well :)
I'm not Dave, I'm snail. I was also trying to get a proposal
up...I think Dave's attempt was 2000/1, mine in 2003 but I don't
recall taking mine to CFV. More info on groups.google.
> And as I see it, beer & wine ( and Lemon Cordial ) chat is definately ok for
> aus.food ;)
Way cool :)
>> Been a year or two since the last attempt. Actually I don't
>> think it went to CFV that time. There was a vote back in 2000.
> Pity. I would have voted if I saw the charter.
I think the 2000 vote got 21 in favour and none against. That
wasn't enough at the time to create the group.
Lindsay
snail wrote:
>
> I think the 2000 vote got 21 in favour and none against. That
> wasn't enough at the time to create the group.
I'd bet there'll be enough this time.
So whats happening, Nick?
You got the RFD 10 days ago. Even a simple acknowledgement that
you'll do something about it would be nice...
Moses Lim
> Lindsay wrote:
>
>> So whats happening, Nick?
>>
>> You got the RFD 10 days ago. Even a simple acknowledgement that
>> you'll do something about it would be nice...
>
> hmm - thought he might be away, but he googles in aus.motorcycles and
> aus.computers yesterday.
You know what they say about all work and no play :)
...snip...
> I emailled Nick this, and am now asking for the launch of interest to be
> delayed until the end of June, when I can manage it more effectively.
>
> Hopefully we will hear back from him by week's end :(
Nick works for a living just like most ppl and is probably busy doing
whatever stuff he does.
Don't worry. Just go and have a good time on ur break. I am sure folks here
will hang around until u get back :)
Me? I am going for a late lunch now :)
Moses Lim
> Moses Lim wrote:
>> Ms Leebee wrote:
>>> Lindsay wrote:
>>>
>>>> So whats happening, Nick?
>>>>
>>>> You got the RFD 10 days ago. Even a simple acknowledgement that
>>>> you'll do something about it would be nice...
>
> <snip>
>
>
>>> I emailled Nick this, and am now asking for the launch of interest
>>> to be delayed until the end of June, when I can manage it more
>>> effectively.
>>>
>>> Hopefully we will hear back from him by week's end :(
>>
>> Nick works for a living just like most ppl and is probably busy doing
>> whatever stuff he does.
>
> Yeah, I know. I was careful to word my email along those lines ( ie: I
> know you're prob busy, and I don't want to be seen busting your whatsis ;)
> ... it's just that I sent the original RFD on the 7th May, and haven't
> heard
> anything back at all. Add to the fact that Nick has a rather aggressive
> spam filter ... I don't know if stuff is getting through ... and I do NOT
> want this NG to fall by the wayside because we're away visiting Grandma ;)
Yeah NIck is a busy fellow and for all I know, he is working on interfacing
a solar powered Hills Hoist to the Internet via a satellite link :)
This NG is a good place to get his atention cos he hangs NGs alot -
particularly here.
>> Don't worry. Just go and have a good time on ur break. I am sure
>> folks here will hang around until u get back :)
>>
>> Me? I am going for a late lunch now :)
>
>
> heh ( whad'ya have ? ;)
> I have so many food related posts I have had to bore friends with via
> email as there is nowhere else to direct my passion locally ...
Well, I was gonna have some Sth African styled Indian food but decided that
I rather get one BIG meal to last me thru to dinner and a late nite snack
as well.
So I got me 6 nice bread rolls (u know the heavy italian/greek ones?), some
proscuitto(?), some mortedella, some kransky, a wedge of brie from a new
maker (is there a name for someone who makes cheese??), some alfafa
sprouts, and a couple bunches of asparagus - yum :)
I finished playing on computers at about 0130 this morning and I still have
some food left so I guess it'll do for nibbles later on.
> * a new range of marinades found at Safeway ( Neil Perry Fresh )
> * recipe for lamb shanks ( mm )
> * website URL's with linkage to foodie newletters - mmm
Hm, I usually make my own marinades but then my marinades are plain and
simple - just splash of wine, some soya sauce, garlic, onions, etc. I have
tried using store bought marinades but I find that they are usually too
sweet for my taste.
I wish I could whip up some lamb shanks here but given that I have very
limited cooking facilities here, I tend to eat out a lot - usually 7 days a
week - lunch and dinner :) You might wanna post the recipe anyway so I can
drool over my keyboard :)
I can make soups with a crock pot I have got and it is a good thing I love
soups :)
Moses Lim
> Moses Lim wrote:
>>
>> Yeah NIck is a busy fellow and for all I know, he is working on
>> interfacing a solar powered Hills Hoist to the Internet via a
>> satellite link :)
>>
>> This NG is a good place to get his atention cos he hangs NGs alot -
>> particularly here.
>
> Cool - i've only followed one aus. group from concept to creation, and it
> all happened rather quickly, so with that my only benchmark, I was just
> concerned there may be a prob..
>
> <snip to lunch>
>
>>
>> Well, I was gonna have some Sth African styled Indian food but
>> decided that I rather get one BIG meal to last me thru to dinner and
>> a late nite snack as well.
>>
>> So I got me 6 nice bread rolls (u know the heavy italian/greek
>> ones?), some proscuitto(?), some mortedella, some kransky, a wedge of
>> brie from a new maker (is there a name for someone who makes
>> cheese??)
>
> cheesemaker, I think ;)
> If you're in Melb - this is a good place just to walk into and smell:
> http://www.rhcl.com.au/theroom.html
Now why didn't I think of cheesemaker?? :)
...snip...
>>> * a new range of marinades found at Safeway ( Neil Perry Fresh )
>>> * recipe for lamb shanks ( mm )
>>> * website URL's with linkage to foodie newletters - mmm
>>
>> Hm, I usually make my own marinades but then my marinades are plain
>> and simple - just splash of wine, some soya sauce, garlic, onions,
>> etc. I have tried using store bought marinades but I find that they
>> are usually too sweet for my taste.
>
> Me too, but this aint no Kan-ton. Good stuff.
Saw the new Kan=Ton ad on telly this morning - gawd it was incomprehensible
and quite amusing :) I guess that was it's intention.
>> I wish I could whip up some lamb shanks here but given that I have
>> very limited cooking facilities here, I tend to eat out a lot -
>> usually 7 days a week - lunch and dinner :) You might wanna post the
>> recipe anyway so I can drool over my keyboard :)
>>
>> I can make soups with a crock pot I have got and it is a good thing I
>> love soups :)
>
>
> I made mine in the crock ( you can make almost anything in the crock ).
> This is a Jamie Oilver recipe I love:
>
> ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
>
>
> Spiced Slow-cooked Lamb Shanks
> Yield: 4
>
> Ingredients:
>
> Spiced Slow-cooked Lamb Shanks
>
>
> a.. 4 shanks of lamb
> b.. sea salt
> c.. freshly ground black pepper
> d.. 1 tsp coriander seeds
> e.. 1 small dried red chili
> f.. tsp dried marjoram, or, oregano
> g.. 1 tbsp flour
> h.. 1 tbsp olive oil
> i.. 1 clove of garlic, finely chopped
> j.. 1 large carrot, quartered, finely, sliced
> k.. 6 sticks celery, quartered, finely, sliced
> l.. 2 large onion, finely chopped
> m.. 1 tbsp fresh rosemary
> n.. 2 tbsp balsamic vinegar
> o.. 170 ml dry white wine
> p.. 6 anchovy, fillets
> q.. 2 x 14 oz tins of plum tomatoes
> r.. 1 handful fresh basil, roughly, chopped
>
> Directions:
>
>
> Spiced Slow-cooked Lamb Shanks
> 1.. Season the lamb with sea salt and freshly ground black pepper.
>
>
> 2.. Smash up the coriander seeds and dried chilli and mix with the dried
> marjoram. Roll the lamb in this mixture, pressing it in well. Dust the
> lamb with the flour.
>
>
> 3.. Heat a thick-bottomed casserole pan, add the oil, brown the meat on
> all sides and then remove from the pan.
>
>
> 4.. Add the garlic, carrot, celery, onions the chopped rosemary and a
> pinch of salt and sweat them until softened.
>
>
> 5.. Add the balsamic vinegar and allow it to reduce to a syrup.
>
>
> 6.. Pour in the white wine and allow to simmer for 2 minutes.
>
>
> 7.. Add the anchovies (these really seem to intensify the lamb flavour)
> and then add the finned tomatoes, kept whole. Shake the pan and return the
> lamb to it. Bring to the boil, put on the lid and simmer in the oven at
> 180 C/350 F/gas 5 for 1 1/2 - 2 hours, then remove the lid and cook for a
> further half an hour.
>
>
> 8.. Skim off any fat and taste for seasoning. Finally, stir in a handful
> of roughly chopped fresh basil, marjoram or flat-leaf parsley.
Eeerr... you lot just carry on as usual and don't mind me, ok? I'll just
lick my screen quietly here :)
Phred
you). Looks like we're away with a default aus.food right here! :-)
In article <FXQle.3797$BR4....@news-server.bigpond.net.au>,
"Ms Leebee" <leebeeNOTHI...@ozdebate.com> wrote:
>Moses Lim wrote:
[...]
>> I wish I could whip up some lamb shanks here but given that I have
>> very limited cooking facilities here, I tend to eat out a lot -
>> usually 7 days a week - lunch and dinner :) You might wanna post the
>> recipe anyway so I can drool over my keyboard :)
>
>I made mine in the crock ( you can make almost anything in the crock ).
>This is a Jamie Oilver recipe I love:
>
>++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
>Spiced Slow-cooked Lamb Shanks
>Yield: 4
>
>Ingredients:
> a.. 4 shanks of lamb
> b.. sea salt
> c.. freshly ground black pepper
> d.. 1 tsp coriander seeds
> e.. 1 small dried red chili
> f.. tsp dried marjoram, or, oregano
> g.. 1 tbsp flour
> h.. 1 tbsp olive oil
> i.. 1 clove of garlic, finely chopped
> j.. 1 large carrot, quartered, finely, sliced
> k.. 6 sticks celery, quartered, finely, sliced
> l.. 2 large onion, finely chopped
> m.. 1 tbsp fresh rosemary
> n.. 2 tbsp balsamic vinegar
> o.. 170 ml dry white wine
> p.. 6 anchovy, fillets
> q.. 2 x 14 oz tins of plum tomatoes
> r.. 1 handful fresh basil, roughly, chopped
>
>Directions:
> 1.. Season the lamb with sea salt and freshly ground black pepper.
>
> 2.. Smash up the coriander seeds and dried chilli and mix with the dried
>marjoram. Roll the lamb in this mixture, pressing it in well. Dust the lamb
>with the flour.
>
> 3.. Heat a thick-bottomed casserole pan, add the oil, brown the meat on
>all sides and then remove from the pan.
>
> 4.. Add the garlic, carrot, celery, onions the chopped rosemary and a
>pinch of salt and sweat them until softened.
>
> 5.. Add the balsamic vinegar and allow it to reduce to a syrup.
>
> 6.. Pour in the white wine and allow to simmer for 2 minutes.
>
> 7.. Add the anchovies (these really seem to intensify the lamb flavour)
>and then add the finned tomatoes, kept whole. Shake the pan and return the
>lamb to it. Bring to the boil, put on the lid and simmer in the oven at 180
>C/350 F/gas 5 for 1 1/2 - 2 hours, then remove the lid and cook for a
>further half an hour.
>
> 8.. Skim off any fat and taste for seasoning. Finally, stir in a handful
>of roughly chopped fresh basil, marjoram or flat-leaf parsley.
Cheers, Phred.
--
ppnerk...@THISyahoo.com.INVALID
fasgnadh
> Lindsay <lind...@hornet.net.au> writes:
>
>
>>I'm sure Lea will be in contact "soon" with an RFD for aus.food :)
>
>
>
> What I'd like to get a feel for is how people feel about the
> "food" word. Where's Dave Bromage? He's had a couple of shots
> at aus.rec.cuisine already, which have failed to get going by a
> handful of votes in each case.
>
> I have to say I prefer "aus.food" cause it's simpler
true, not even an idjut could stuff up a vegemite semmitch.
> and more generic.
I blame the American multinationals.
> "cuisine" limits itself to fine food - but I think
> we have a need to discuss the more general topic, and if
> needed, then we can specialise later into, say, "aus.food.fine"
> or in any number of other ways:
>
> aus.food.casserole
> aus.food.bbq
> aus.food.restaurants
> aus.food.true-blue (no, only kidding)
I didn't think you would want to revisit your famous hat eating!? B^D
aus.food.moderated.regurgitated becomes
aus.food.humble-pie
aus.food.eat-crow
> aus.food.bush-tucker (that's better)
The Tuckerbox;
http://www.geocities.com/true_blue_tucker_box/index.html
> aus.food.cajun
> aus.food.mexican
>
Careful, you will have Ned ranting about evil multicultural
influences on aus.food! B^D
> Nick.
Kwyjibo.
> fasg...@yahoo.com.au said...
>> > I have to say I prefer "aus.food" cause it's simpler
>>
>> true, not even an idjut could stuff up a vegemite semmitch.
>
> Unless they are from the USA and spread it thick like jam. ('jelly' ?)
>
Nothing wrong with thickly spread vegemite.
If it doesn't blister the corners of your mouth you haven't put enough on.
--
Kwyj.
(Remove your finger from that dyke to reply by email)
Kwyjibo.
> Kwy...@YourFingerFromThatDykeozdebate.com said...
>> augie <augie...@ozdebate.com> said
>>
>> > fasg...@yahoo.com.au said...
>> >> > I have to say I prefer "aus.food" cause it's simpler
>> >>
>> >> true, not even an idjut could stuff up a vegemite semmitch.
>> >
>> > Unless they are from the USA and spread it thick like jam. ('jelly'
>> > ?)
>> >
>>
>> Nothing wrong with thickly spread vegemite.
>> If it doesn't blister the corners of your mouth you haven't put enough
>> on.
>
> ick!
> Lightly spread,
Blech.
> over real butter
Yep!! Though the butter does tend to make the vegemite hard to spread....
> - and
> allthewaytothecruststhankyouverymuch.
Of course. That goes without saying for any sandwich topping.
Phred
>augie <augie...@ozdebate.com> said
>
>> Kwy...@YourFingerFromThatDykeozdebate.com said...
>>> augie <augie...@ozdebate.com> said
>>>
>>> > fasg...@yahoo.com.au said...
>>> >> > I have to say I prefer "aus.food" cause it's simpler
>>> >>
>>> >> true, not even an idjut could stuff up a vegemite semmitch.
>>> >
>>> > Unless they are from the USA and spread it thick like jam. ('jelly'?)
>>> >
>>>
>>>Nothing wrong with thickly spread vegemite.
>>>If it doesn't blister the corners of your mouth you haven't put enough on.
>>
>> ick!
>> Lightly spread,
>
>Blech.
>
>> over real butter
>
>Yep!! Though the butter does tend to make the vegemite hard to spread....
Not if it's in cold slabs. :-)
>> - and
>> allthewaytothecruststhankyouverymuch.
>
>Of course. That goes without saying for any sandwich topping.
Cheers, Phred.
--
ppnerk...@THISyahoo.com.INVALID