www.getalife.com
ethe...@webtv.net
seeing anything about Cuban refugees. There are sites that cater to
such otherwise important topics. please use them. And please don't post
recipes to those sites, either.
Alan Zelt
Wonderful. Another WebTV hall monitor. Turn in your hall monitor badge.
You have been recalled.
--
alan
Eliminate FINNFAN on reply.
"If you reject the food, ignore the customs, fear the religion, and
avoid the
people, you might better stay home."
--James Michener
HappyCat
I enjoy some of these OT exchanges. It gives me a chance to see a bit of
the personality behind some of the regular posters. I look at the OT's
and the WWT's the same way I look at Ann Landers 'How We Met' letters.
If it bores me, I don't read it.
Young
>
> That's why the topic start with an OT (Off Topic) warning. Personally,
> I enjoy some of these OT exchanges. It gives me a chance to see a bit of
> the personality behind some of the regular posters. I look at the OT's
> and the WWT's the same way I look at Ann Landers 'How We Met' letters.
> If it bores me, I don't read it.
(laughing!) That's funny. I got on the bus/train and there was the
most beautiful girl I'd ever seen, I asked her if she wanted an ice
cream and we've been married for 52 blissfully happy years and have
5 children and 14 grandchildren.
Like, everyone met someone somehow, for Pete's sake. She must have
enough material to last 100's of years.
nancy
RMi1013934
mi...@technologist.com (Miche) writes:
>
>> please look up food and or cooking in your dictionary. I don't remember
>> seeing anything about Cuban refugees. There are sites that cater to
>> such otherwise important topics. please use them. And please don't post
>> recipes to those sites, either.
>
>http://www.amishrakefight.org/gfy
>
>Miche
and now we have heard from another arbiter of rfc.....ignore it, Miche.. it
will go away very soon.
Rosie
Miche
ethe...@webtv.net wrote:
> please look up food and or cooking in your dictionary. I don't remember
> seeing anything about Cuban refugees. There are sites that cater to
> such otherwise important topics. please use them. And please don't post
> recipes to those sites, either.
http://www.amishrakefight.org/gfy
Miche
--
Punctuation lesson for the next Millennium:
An apostrophe does not mean "Look out! An 'S' is coming!"
http://www.angryflower.com/bobsqu.gif <*>
Steve Kramer
>
> please look up food and or cooking in your dictionary. I don't remember
> seeing anything about Cuban refugees. There are sites that cater to
> such otherwise important topics. please use them. And please don't post
> recipes to those sites, either.
Does WebTV require it's new members to publicly embarrass themselves, or
do your just take on the project voluntarily?
Steve
Osaka, Japan
One year, three months, three weeks, one day, 28 minutes and 46 seconds.
14370 cigarettes not smoked, saving $2,514.85. Life recovered: 7 weeks,
21 hours, 30 minutes.
--
I wish to live my life deliberately, to front the essential facts
of life; to suck the very marrow of life and see if I can learn what it
has to teach, and not, when it comes my time to die, discover that I
have not lived.
-----------== Posted via Newsfeeds.Com, Uncensored Usenet News ==----------
http://www.newsfeeds.com The Largest Usenet Servers in the World!
------== Over 73,000 Newsgroups - Including Dedicated Binaries Servers ==-----
Miche
rmi10...@aol.com (RMi1013934) wrote:
> In article <miche-13129...@dialup092.albatross.co.nz>,
> mi...@technologist.com (Miche) writes:
>
> >
> >> please look up food and or cooking in your dictionary. I don't remember
> >> seeing anything about Cuban refugees. There are sites that cater to
> >> such otherwise important topics. please use them. And please don't post
> >> recipes to those sites, either.
> >
> >http://www.amishrakefight.org/gfy
> >
> >Miche
>
> and now we have heard from another arbiter of rfc.....ignore it, Miche.. it
> will go away very soon.
> Rosie
In the meantime I'll point them to any site I feel relevant.
Leighton Edmondson
ALL OTHER POST SHOLD GO TO THEIR APPROPRIATE
OTHER NG
Alan Zelt <alzelt...@worldnet.att.net> wrote in message
news:38534544...@worldnet.att.net...
> ethe...@webtv.net wrote:
> >
> > please look up food and or cooking in your dictionary. I don't remember
> > seeing anything about Cuban refugees. There are sites that cater to
> > such otherwise important topics. please use them. And please don't post
> > recipes to those sites, either.
>
Sterling Ranne
>That's why the topic start with an OT (Off Topic) warning. Personally,
>I enjoy some of these OT exchanges. It gives me a chance to see a bit of
>the personality behind some of the regular posters. I look at the OT's
>and the WWT's the same way I look at Ann Landers 'How We Met' letters.
>If it bores me, I don't read it.
WWT?
Young
>
> IF YOU HAVE OPINIONS ABOUT COOKING POST TO THIS NG
> ALL OTHER POST SHOLD GO TO THEIR APPROPRIATE
> OTHER NG
Hey, everyone's got opinions about cooking. Some people
even eat liver, for Pete's sake!
nancy
Judy
Not to mention beets!
Judy
Puester
You forgot lima beans and rutabagas.
gloria p
Dan Abel
ethe...@webtv.net wrote:
> please look up food and or cooking in your dictionary. I don't remember
> seeing anything about Cuban refugees.
You need a new dictionary. My dictionary has both Cuba *and* refugee in it.
A free clue: Please read the group for a couple of weeks before deciding
on how it should run. From your posting history in Deju it appears that
the above was posted on your first day posting on the internet.
--
Dan Abel
Sonoma State University
AIS
ab...@sonoma.edu
http://www.sonoma.edu/IT/AIS/people/Abel.html
The Ranger
HappyCat posted:
[snip..]
>I look at Ann Landers 'How We Met' letters.
> If it bores me, I don't read it.
Oh! My! God!!!
You're probably one of Those People [say it while curling your lip and
trying to sneer] that changes the channel on the boob-tube or the station on
your radio if you find that you don't like what being broadcast. <sigh>
"Etherdummy" and "Iggit Ed" should take lessons from you.
The Ranger
The Ranger
Dan Abel offered some sage advice with:
> You need a new dictionary.
> A free clue: Please read the group for a couple of
>weeks before deciding on how it should run. From
>your posting history in Deju it appears that the
>above was posted on your first day posting on the
>internet.
The vast majority of WebTV'ers have RARELY just OBSERVED the newsgroups they
swarm (there are a few exceptions in RFC, though.) They want everyone to
see their brazen use of stupidity, usually basking in it.
The Ranger
Kaari Jae
And there are *shudder* those who insist that lutfisk is food!!!!
Kaari
--
======================================================================
Please remove the Seattle before you reply. Thank you :)
=========================================================
My opinion is neither copyrighted nor trademarked,
and it's price competitive. If you like,
I'll trade for one of yours.
=================================================
Miche
Edmondson" <bklyn...@earthlink.net> wrote:
> IF YOU HAVE OPINIONS ABOUT COOKING POST TO THIS NG
> ALL OTHER POST SHOLD GO TO THEIR APPROPRIATE
> OTHER NG
And someone called _me_ a newsgroup arbiter!
Miche
(Sterling Ranne) wrote:
> On Sun, 12 Dec 1999 10:47:33 GMT, HappyCat <nony...@home.com> wrote:
>
> >That's why the topic start with an OT (Off Topic) warning. Personally,
> >I enjoy some of these OT exchanges. It gives me a chance to see a bit of
> >the personality behind some of the regular posters. I look at the OT's
> >and the WWT's the same way I look at Ann Landers 'How We Met' letters.
> >If it bores me, I don't read it.
>
> WWT?
Weekend With Tammy. Long posts about people from rfc meeting up, what
they did, what they ate etc. Some people love 'em, others hate 'em. By
courtesy they're marked with WWT at the beginning of the subject line so
people can killfile them if they like.
Steve Kramer
>
> IF YOU HAVE OPINIONS ABOUT COOKING POST TO THIS NG
> ALL OTHER POST SHOLD GO TO THEIR APPROPRIATE
> OTHER NG
I thought they took the lead out of ceramic glazes. I guess not.
Or perhaps it's just blatent stupidity...
Steve
Osaka, Japan
One year, three months, three weeks, two days, 3 hours, 48 minutes and
14 seconds. 14404 cigarettes not smoked, saving $2,520.83. Life
recovered: 7 weeks, 1 day, 20 minutes.
TSmith1315
Michener wrote:
>IF YOU HAVE OPINIONS ABOUT COOKING POST TO THIS NG
>ALL OTHER POST SHOLD GO TO THEIR APPROPRIATE
>OTHER NG
I don't suppose you'd see the irony here, but *your* post is off-topic, too.
Tim Smith
TRA #4907 L2
Dan Abel
tsmit...@aol.com (TSmith1315) wrote:
> Michener wrote:
>
> >IF YOU HAVE OPINIONS ABOUT COOKING POST TO THIS NG
> >ALL OTHER POST SHOLD GO TO THEIR APPROPRIATE
> >OTHER NG
>
> I don't suppose you'd see the irony here, but *your* post is off-topic, too.
And which group would that be? Alt.whine.whine.whine?
Cynthia Summers
own recipes and family favorites ( I still hope to do so at some time in
the future ) but I had to jump into this since I'm on Webtv and I enjoy
it. I admit I'm not a tech person. I am definitely left-handed and right
brained. Just because some lamebrain, on his first day out ,happens to
be on WTV doesn't mean you need to slag all of us. The problem wasn't
whether what system this newby used but rather that he didn't take the
time to study the posts or to introduce himself ( Hi! My name is
Cynthia. Everyone calls me Cid and I'm often posting at
alt.music.led-zeppelin . You have some great recipes here, by yhe way!"
) politely and in a friendly matter. I have learned that by being polite
other people treat me w/ respect. But lighten up on the Webvers. We
aren't all dolts. Cid
A broken winged angel is just a siren by another name. CHSummers
The Ranger
Cynthia Summers cried foul and responded thoughtfully with:
[snip]
> but I had to jump into this since I'm on Webtv
> mean you need to slag all of us.
it lumps the good posters in that pot, too. Some of the participants have
gone so far as to filter all posts from @webtv.net.
> The problem wasn't whether what system this newby used
> but rather that he didn't take the time to study the posts or
> to introduce himself [snip]
> ) politely and in a friendly matter.
You're right. A lot (90 to 95 **%** of the participants from WebTV) of the
posters come in guns blazing, HTML-loaded messages, copping an attitude.
Copping an attitude we can handle. The rest... Well, you've seen what
happens. Some of us become a little uncivilized...
> But lighten up on the Webvers. We
> aren't all dolts. Cid
Until the majority of WebTV'ers show a little more maturity when visiting
Usenet, then it's going to be an uphill battle on your part.
Now that we've settled that little bit of indigestion... You stated that
you're going to post some recipes? I'm looking forward to them.
The Ranger
--
Humor is relative; without my relatives, I wouldn't have any material.
Elaine Boozler
-----
Here's my entry:
Mom's Cherry Cheese Cake
INGREDIENTS:
1 lb. of Philadelphia Cream Cheese
1 Can of Carnation Condensed Milk
1 Graham Cracker Pie Crust
1 Can (pick your favorite) Libby's Cherry Pie Filling
METHOD:
In mixer, beat together can of milk and cream cheese until "fluffy." Fill
pie crust and evenly distribute filling. Open can of pie filling and spread
across cream cheese. Refrigerate for 4 hours. Serve with Irish Coffee.
Cynthia Summers
Libby's recipe for Roasted Salted Pumpkin Seeds ( forgive my lack of
margining. I'm still new to this. ) Wash seeds. Boil them in salted
water ( 2 to 3 T. per qt. water) for about 15 minutes. Drain. Spread on
a cooky sheet w/ a little oil or melted butter. Roast 350 degrees until
they are brown and crisp. Flavor w/ soy sauce. Cid
Miche
rgwg...@webtv.net (Cynthia Summers) wrote:
> I have been reading through these posts and decided to post some of my
> own recipes and family favorites ( I still hope to do so at some time in
> the future ) but I had to jump into this since I'm on Webtv and I enjoy
> it. I admit I'm not a tech person. I am definitely left-handed and right
> brained. Just because some lamebrain, on his first day out ,happens to
> be on WTV doesn't mean you need to slag all of us. The problem wasn't
> whether what system this newby used but rather that he didn't take the
> time to study the posts or to introduce himself ( Hi! My name is
> Cynthia. Everyone calls me Cid and I'm often posting at
> alt.music.led-zeppelin . You have some great recipes here, by yhe way!"
> ) politely and in a friendly matter. I have learned that by being polite
> other people treat me w/ respect. But lighten up on the Webvers. We
> aren't all dolts. Cid
>
> A broken winged angel is just a siren by another name. CHSummers
YOU sound cool. Can we keep you, huh? Huh? Can we? :)
Tabbouli Princess
>But lighten up on the Webvers. We
>aren't all dolts. Cid
>
Welcome to RFC, Cid.
It is true that not all WebTVers are dolts. We have had regular,
intelligent contributions from some WebTV users. Unfortunately, we
also see regular waves of moronic posts, filled with misspellings,
complaints, or just stupid comments - also from WebTV newbies. They
seem to barge in, find us on their first day on the machine, and dump
whatever idiotic comment pops into their heads. If you stick around
long enough (and I hope you do), you'll see what I mean.
Got any recipes or food stories, Cid?
Again, welcome to RFC.
Regards,
ßob S
http://www.amishrakefight.org/gfy
________________________________
That was beautiful. I've heard the .wav before and forgot how funny it
is.
Every ISP has it's idiots, webtv just makes it too easy. Please don't
hold it against all of us.
Miche
Wan...@webtv.net (=?ISO-8859-1?Q?=DFob_S?=) wrote:
I try not to, but as you said, some folx just make it _so_ easy, webtv or
no. You're cool too - can we keep you too???
HappyCat
even been known to (gasp) turn it off!
Unfortunately, I've never quite mastered curling my lip and sneering.
Curlers fall out and the hot rollers burn. I have managed a pretty good
disdainfully flared nostril and arched eyebrow, however.
The Ranger wrote:
>
> HappyCat posted:
> [snip..]
> >I look at Ann Landers 'How We Met' letters.
> > If it bores me, I don't read it.
>
HappyCat
before and I was wondering what spurred it?
(From HappyCat, she of the uncurled sneer)
The Ranger wrote:
>
> Cynthia Summers cried foul and responded thoughtfully with:
> [snip]
> > but I had to jump into this since I'm on Webtv
> > Just because some lamebrain, on his first
> > day out, happens to be on WTV doesn't
> > mean you need to slag all of us.
> This is the SOP for MOST of the WebTV'ers that hit RFC. It's sad, because
> it lumps the good posters in that pot, too. Some of the participants have
> gone so far as to filter all posts from @webtv.net.
>
> > The problem wasn't whether what system this newby used
> > but rather that he didn't take the time to study the posts or
> > to introduce himself [snip]
> > ) politely and in a friendly matter.
> You're right. A lot (90 to 95 **%** of the participants from WebTV) of the
> posters come in guns blazing, HTML-loaded messages, copping an attitude.
> Copping an attitude we can handle. The rest... Well, you've seen what
> happens. Some of us become a little uncivilized...
>
> > But lighten up on the Webvers. We
> > aren't all dolts. Cid
The Ranger
HappyCat asked with genuine curiosity:
> I'm curious. What is the bias against Web TV?
There have been several threads railing against large ISP's flooding Usenet
without the first thought towards preparing their user base. Search Deja
News (http://www.deja.com) for some of our more colorful dialogues (i.e.:
search on "Haskel," "WebTV," etc.) Some are very entertaining reading. <g>
The Ranger
Cynthia Summers
cookbooks for years, have family recipes and my own concoctions. When I
told some friends I'd come over to check out the recipes their reaction
was "Oh no!" Must have been that glazed gleam in my eyes, heh heh.
RECIPES! GOOD!!! Cid
Cynthia Summers
major GRINGO (I even admit to it ). Mild salsa is sometimes too hot for
me! And I've lived in Southern California most of my life! This is an
original recipe for what I call "Salsa Sour Dip": Take 16 oz sour
cream,add salsa ( I usually mix mild and medium.I especially like a mild
green ), amount and heat of your choice, fresh cilantro, (discard
stems,) salt, garlic powder, to taste, lime juice ( fresh ) to taste ( I
usually use 1/2 small ). Chill. Put in freezer for 1/2 hour before
serving. Serve w/ tortilla chips. Cid
Miche
rgwg...@webtv.net (Cynthia Summers) wrote:
> I'm probably here for a long run, thanks Miche.
yaay!
> I've been collecting
> cookbooks for years, have family recipes and my own concoctions. When I
> told some friends I'd come over to check out the recipes their reaction
> was "Oh no!" Must have been that glazed gleam in my eyes, heh heh.
> RECIPES! GOOD!!! Cid
Great! Sounds like you'll fit right in. Now, what are your specialties?
Mine are baking (especially gooey chocolate things, and I'm making
peppermints this evening, once the weegirl's gone to bed) and ice cream
and beef stew.
The Ranger
HappyCat showed her wit and charm with:
> Unfortunately, I've never quite mastered curling my lip
> and sneering. Curlers fall out and the hot rollers burn.
That would not make a HappyCat... <g>
>I have managed a pretty good disdainfully flared
> nostril and arched eyebrow, however.
This sounds very un-Vulcan of you. Showing that "human side" again?
"Live long and prosper, Spock."
The Ranger
Rick Stricker
WebTVers (as a group - there are exceptions) have earned the
dubious distinction of being the most clueless people on the net
today. Taking that mantle from AOLers was quite a feat.
Offenses include POSTING IN CAPS, not reading the FAQ, posting
in HTML, and simply general cluelessness.
I know this has been posted before. It's all true...
Now you know too...
HappyCat wrote in message <3858F6B1...@home.com>...
Cynthia Summers
pies, things like that. I also love things I can dip a chip in. I also
grew up w/ casseroles and concoctions ( being one of seven children w/ a
dad for a schoolteacher my mom knew every way to make a few pounds of
hamburger stretch and then some) I've gotten lazy and now usually bake
cakes from a mix ( funny, many of my younger friends love my "homemade"
cakes! I'll protest and say it's NOT homemade but from a mix to no
avail. To me it's not " homemade " unless it's from scratch ). That's a
few things I like. I love to collect cookbooks from the turn of the
century up through the sixties.I do not care for the nouveau school of
cooking. Give me good old comfort food any time. Cid
Victor Sack
> Nothing wrong with replying at the top of the post. Beats having to scroll
> down to the bottom of every damned message just to find a "ME TOO". I've done
> it since the days when I could read EVERY post in EVERY Usenet group on my
> lunch break. The few who don't know what the thread is about can do the
> scrolling down.
We've been there before. Replying on top is one of the most annoying
things you can do in Usenet without actually being abusive. I have
posted the reasons why it is a bad idea to reply on top on more than one
occasion in this newsgroup. Here are my arguments again. These are
designed (not by me, but by the common experience which is reflected in
various FAQs, discussions, etc.) to make a newsgroup more easy and
pleasant to use for the majority of its users, not for my personal
titillation.
Posters should show a reasonable effort to trim the post they are
replying to and to include just enough material to establish context.
Articles are more readable if the quoted context is as brief as
possible.
Replying above the quote encourages people to repost the entire text
when they are replying to a single line.
It is very common not to know the context of a post. This is a large
newsgroup and there are a lot of threads, some of which run for days and
weeks. Usenet is not a centre of my existence and neither is it for a
lot of posters I know. I don't want to have to read posts from the
bottom upwards just to remind myself what it is all about.
When you are carrying on a private conversation, you know the person you
are talking to has read the previous stuff. In a newsgroup, you don't
know that people reading your message have read the rest of the thread -
your message might have arrived before the rest of the thread gets to
their newsserver.
Conversations naturally run <comment> <1st reply> <2nd reply>, not the
other way around. Often enough, it is necessary to include (parts of)
some or all the comments to establish context. The next poster might
wish to reply both to the last comment and to the previous ones.
Placing your comment on top will make a mess of the whole thing, unless
the poster is so considerate and motivated as to copy and paste your
comment where it belongs.
It is only logical to try not to reply to the whole post, but to make
your comments below each point that you believe deserves some comment.
Many newsreaders make it possible to read through entire threads by
using nothing but the space bar. Hitting a space bar scrolls down the
message (if necessary) and then jumps to the next one. If one has to
check the quoted parts placed below the new stuff to make sense of it,
this feature ceases to be as useful, because one has to use cursor keys
or a mouse to get back to the new stuff.
The only case where putting your comments before the quote is not a bad
idea, is when you _must_, for some reason, include the entire text of
the prior post and where your reply must be all in one block. Can't
think of many such cases.
When a few people get sloppy in their quoting, new arrivals seem to take
this as the acceptable norm. For those who actually know how to post
(and, of course, not only to them), it can be annoying. However, no one
is trying to dictate style here. Some people will always defend their
right to use whatever posting style they see fit. That's fine with me.
I'm only pointing out some more or less obvious facts and stating my
position. I'm also reminding those who want to listen that there are
some Usenet conventions without which Usenet would be unusable. I
reserve the right to do this whenever I see fit also.
Victor
Rick Stricker
I trim only what's not germane to the thread. I trim to
*my* standards, not anyone else's.
Craig Welch wrote in message ...
>On Fri, 17 Dec 1999 17:28:42 -0500, "Rick Stricker"
><webmaster@[spamblock]web-slingers.com> wrote:
>
>>It's not just on RFC, but on Usenet in general.
>>
>>WebTVers (as a group - there are exceptions) have earned the
>>dubious distinction of being the most clueless people on the net
>>today. Taking that mantle from AOLers was quite a feat.
>>
>>Offenses include POSTING IN CAPS, not reading the FAQ, posting
>>in HTML, and simply general cluelessness.
>
>You left out 'replying at the top of the post' and 'not sufficiently
>trimming quoted text'. Oh, you don't see them as offences.
>
>-- Craig
Rick Stricker
I want to see the reply, and I want to see that info right away. If I
want clarification, I'll look at the text below. Nor do I have a problem
with replies being inserted in the text below what's being replied
to.
My experience goes back farther than Usenet, and there have
never been standards on this issue. Just a few whiners who see
abuse (LOL) where none exists.
Victor Sack wrote in message
<1e3pum0.7z8jqx11o5iyoN%sa...@uni-duesseldorf.de>...
JOE CHELENA
harum...@yahoo.com
<webmaster@[spamblock]web-slingers.com> wrote:
>
>Victor Sack wrote in message
><1e3pum0.7z8jqx11o5iyoN%sa...@uni-duesseldorf.de>...
>>Bob Norton <bobn...@mindspring.com> wrote:
>
Rick:
>Titillation? Ridiculous.
>
>I want to see the reply, and I want to see that info right away. If I
>want clarification, I'll look at the text below. Nor do I have a problem
>with replies being inserted in the text below what's being replied
>to.
Interspersing text within the previous posts has
always been the "standard" (as much as there can
be as standard on Usenet) way of posting.
>
>My experience goes back farther than Usenet, and there have
>never been standards on this issue. Just a few whiners who see
>abuse (LOL) where none exists.
I've been reading and posting to Usenet since the
mid 80s, and interspersing responses or posting at
the end of an edited response was pretty normal
until the last few years.
Including the complete previous message, as you
did, has always been frowned on.
jan
Alan Zelt
>
> And who made you the USENET god?
>
> sa...@uni-duesseldorf.de (Victor Sack) wrote:
>
Actually, Victor performs the role of a historian for this group. He has
not made demands on you. He is merely pointing out your boorish
behavior. And if you are really nasty, he will see that you get beets
put in your stocking next Christmas.
--
alan
Eliminate FINNFAN on reply.
"If you reject the food, ignore the customs, fear the religion, and
avoid the
people, you might better stay home."
--James Michener
JOE CHELENA
someone preaching what should be done on USENET. Hay, if he does not like
the freedom of the internet than he should go to AOL or some other place.
mi...@technologist.com (Miche) wrote:
>In article <u0bs6s4pdmtjgru0i...@4ax.com>, JOE CHELENA
><J...@his.com> wrote:
>
>> And who made you the USENET god?
>
>Victor never claimed to be the USENET god; in fact he took pains to point
>out that he did not write the guidelines he quoted. You would be well
>advised to read posts before you reply to them.
>
>Miche
Harry A. Demidavicius
>And who made you the USENET god?
>
>
>sa...@uni-duesseldorf.de (Victor Sack) wrote:
>
>>Bob Norton <bobn...@mindspring.com> wrote:
>>
>>> Nothing wrong with replying at the top of the post. Beats having to scroll
>>> down to the bottom of every damned message just to find a "ME TOO". I've done
>>> it since the days when I could read EVERY post in EVERY Usenet group on my
>>> lunch break. The few who don't know what the thread is about can do the
>>> scrolling down.
Snip good advice from Victor.
I agree about scrolling through 300 lines to see a "like they said" or
a similar inanity. Then there is a matter of "editing down" on a
thread so that the integrity is maintained but the bulk is condensed.
Harry Demidavicius
Rick Stricker
Craig Welch wrote in message <38706e27...@news.ozemail.com.au>...
>"Rick Stricker" <webmaster@[spamblock]web-slingers.com> wrote:
>
>>My experience goes back farther than Usenet, and there have
>>never been standards on this issue. Just a few whiners who see
>>abuse (LOL) where none exists.
>
>Huh? Your experience (with Usenet posts, the topic here) pre-dates
>Usenet? Amazing.
>
> -- Craig --
JOE CHELENA
>On Sat, 01 Jan 2000 17:28:36 -0500, JOE CHELENA <J...@his.com> wrote:
>
>>Oh but I did. My quote still stands. Plus, I really don't care for
>>someone preaching what should be done on USENET.
>
>Please don't confuse freedom with lack of rules. As with any free
>society, there are certain base rules out here that folks abide by.
>There are also "optional" behaviors....and you are free to chose
>your own options.
What rules? Is this a moderated group? Who set the rules? Where are the
found? Who are the enforcers of these rules? Where is the charter for
rec.food.cooking? What does it say.
>> Hay, if he does not like
>>the freedom of the internet than he should go to AOL or some other place.
>>
>Huh??? What does AOL have to do with having freedom on the
>Internet? AOL is an isp, or gateway, that offers certain use options
>within *its own servers*, nothing more.
>
>The fact that AOL controls what goes on within *its own purview* has
>nothing to do with the freedom of the Internet. Unless you think AOL
>is the internet, or controls it.
>
Yes, and since this is USENET, it is in no ones purview to impose rules.
Now if you want to volunteer to run a moderated version of
"rec.food.cooking" then you can make your rules and I'll live by them or
go...
>"The difference between genius and stupidity is that genius has its
>limits"
> -Albert Einstein
Nice, but no cigar.
Joe
---------------------------------------------------
"My view is, without deviation, without exception,
without any ifs, buts, or whereases, that freedom
of speech means that you shall not do something to
people either for the views they have or the views
they express or the words they speak or write."
Justice Hugo L. Black, 1962
JOE CHELENA
online.
Online with PCs since 1983, on "The Source," at 300bds. That and a bunch
of BBSs.
Alan Zelt
>
> On Sat, 01 Jan 2000 14:24:32 -0800, Alan Zelt
> <alzelt...@worldnet.att.net> wrote:
>
> >Actually, Victor performs the role of a historian for this group. He has
> >not made demands on you. He is merely pointing out your boorish
> >behavior. And if you are really nasty, he will see that you get beets
> >put in your stocking next Christmas.
>
> hamburger ...
>
> -- Craig
Well, you have again been left off the Xmas card list from Harry, Barb
and myself.
Miche
<J...@his.com> wrote:
> And who made you the USENET god?
Victor never claimed to be the USENET god; in fact he took pains to point
out that he did not write the guidelines he quoted. You would be well
advised to read posts before you reply to them.
Miche
--
Miche
<J...@his.com> wrote:
> Oh but I did. My quote still stands. Plus, I really don't care for
> someone preaching what should be done on USENET. Hay, if he does not like
> the freedom of the internet than he should go to AOL or some other place.
"Freedom of the Internet" != "no rules".
Debra Fritz
>Oh but I did. My quote still stands. Plus, I really don't care for
>someone preaching what should be done on USENET.
Please don't confuse freedom with lack of rules. As with any free
society, there are certain base rules out here that folks abide by.
There are also "optional" behaviors....and you are free to chose
your own options.
> Hay, if he does not like
>the freedom of the internet than he should go to AOL or some other place.
>
Huh??? What does AOL have to do with having freedom on the
Internet? AOL is an isp, or gateway, that offers certain use options
within *its own servers*, nothing more.
The fact that AOL controls what goes on within *its own purview* has
nothing to do with the freedom of the Internet. Unless you think AOL
is the internet, or controls it.
Debra
Christine Ashby
Rick Stricker wrote in message <386e1...@speedtrap.i2k.com>...
>There is no standard on where to place replies.
>
>I trim only what's not germane to the thread. I trim to
>*my* standards, not anyone else's.
Yes, but at least you do trim.
I get the feeling that some people just haven't got the ability to edit
text. I suppose I'm showing my age if I complain that they don't teach
precis in school any more, but I honestly think that some people just can't
work out what the essential points of a post are and to be on the safe side
they reproduce the whole lot.
Christine
Charlotte L. Blackmer
Rick Stricker <webmaster@[spamblock]web-slingers.com> wrote:
>Yup. I've been online for 15 years. You?
>
>Craig Welch wrote in message <38706e27...@news.ozemail.com.au>...
>>"Rick Stricker" <webmaster@[spamblock]web-slingers.com> wrote:
>>
>>>My experience goes back farther than Usenet, and there have
>>>never been standards on this issue. Just a few whiners who see
>>>abuse (LOL) where none exists.
>>
>>Huh? Your experience (with Usenet posts, the topic here) pre-dates
>>Usenet? Amazing.
Looks like that experience was "the first six months repeated about thirty
times" more than anything else.
Interspersing responses or placing them below have been a standard on
Usenet for some time. In some groups, it's OK to put responses above,
although my big problem with that is that people just append the whole
post, sigfiles, bad line lengths, and all. As to "me toos" after long
posts, well, if I don't see new material soon, I go to the next post.
CLB
------------------------------------------------------
Charlotte L. Blackmer http://www.rahul.net/clb
Berkeley Farm and Pleasure Palace (under construction)
Junk (esp. commercial) email review rates: $250 US ea
Miche
<cma...@ozemail.com.au> wrote:
Personally I don't think it's so much "don't know" as "don't care". After
all, if the reply is at the top of the post then the bulk of what they're
replying to is out of sight and therefore out of mind.
Debra Fritz
>dfr...@rocketmail.com (Debra Fritz) wrote:
>
>>On Sat, 01 Jan 2000 17:28:36 -0500, JOE CHELENA <J...@his.com> wrote:
>>
>>>Oh but I did. My quote still stands. Plus, I really don't care for
>>>someone preaching what should be done on USENET.
>>
>>Please don't confuse freedom with lack of rules. As with any free
>>society, there are certain base rules out here that folks abide by.
>>There are also "optional" behaviors....and you are free to chose
>>your own options.
>
>What rules? Is this a moderated group? Who set the rules? Where are the
>found? Who are the enforcers of these rules? Where is the charter for
>rec.food.cooking? What does it say.
Why should I ( or anyone else here) do your homework for you? You're
so bloody bright, go find out. Perhaps news.announce.newusers would
be a good place for you to spend some time?
>
>>> Hay, if he does not like
>>>the freedom of the internet than he should go to AOL or some other place.
>>>
>>Huh??? What does AOL have to do with having freedom on the
>>Internet? AOL is an isp, or gateway, that offers certain use options
>>within *its own servers*, nothing more.
>>
>>The fact that AOL controls what goes on within *its own purview* has
>>nothing to do with the freedom of the Internet. Unless you think AOL
>>is the internet, or controls it.
>>
>Yes, and since this is USENET, it is in no ones purview to impose rules.
>Now if you want to volunteer to run a moderated version of
>"rec.food.cooking" then you can make your rules and I'll live by them or
>go...
I've been trying to decide if you really are uninformed about
usenet...or if you're a troll...or just a garden variety moron...
I don't mind helping someone who is uninformed and sincerely looking
for information.....but I don't play with trolls....and I can't
abide morons....
>
>>"The difference between genius and stupidity is that genius has its
>>limits"
>> -Albert Einstein
>
>Nice, but no cigar.
>
ROTFL- perhaps, but you've just proved it to be the truth:):)
Miche
<J...@his.com> wrote:
> Rick, looks like us old folks don't like to be told what we have to do
> online.
Funny Joe, I don't recall any of your posts on rfc before today.
Miche
--
If you can read this, it means the world didn't end
Miche
<alzelt...@worldnet.att.net> wrote:
> Craig Welch wrote:
> >
> > On Sat, 01 Jan 2000 14:24:32 -0800, Alan Zelt
> > <alzelt...@worldnet.att.net> wrote:
> >
> > >Actually, Victor performs the role of a historian for this group. He has
> > >not made demands on you. He is merely pointing out your boorish
> > >behavior. And if you are really nasty, he will see that you get beets
> > >put in your stocking next Christmas.
> >
> > That would be a reward, enabling the construction of the perfect
> > hamburger ...
> >
> > -- Craig
>
> Well, you have again been left off the Xmas card list from Harry, Barb
> and myself.
Don't despair Craig, it just means more for us.
Toltori
"Victor Sack" <sa...@uni-duesseldorf.de> wrote in message
news:1e3pum0.7z8jqx11o5iyoN%sa...@uni-duesseldorf.de...
> Bob Norton <bobn...@mindspring.com> wrote:
>
[abbreviated]
> Replying above the quote encourages people to repost the entire text
> when they are replying to a single line.
I'm replying beneath, just for you. Different groups have different
standards as to the above/below issue, it should be simple enough to find
the newest part of the msg, so anything else seems like whining and
snobbism. What really bugs me is ppl post msgs to teach everyone else about
netiquette by writing in excess of 6-7 paragraphs. As if it was really
important or had anything to do with real life. You all need to get away
from your PC's if you think the issue of below/above is worth arguing. The
fault lies with Netscape and Microsoft for both setting different defaults
anyway.
I'll just go back to lurking now.
Victor Sack
> Titillation? Ridiculous.
It is wonderful that you have a sense of the ridiculous, however
misplaced it may be in the present case.
> I want to see the reply, and I want to see that info right away. If I
> want clarification, I'll look at the text below. Nor do I have a problem
> with replies being inserted in the text below what's being replied
> to.
Would you care to reply to the arguments I actually posted? Or are you
just saying that you only care about yourself and your personal
convenience?
> My experience goes back farther than Usenet, and there have
> never been standards on this issue.
Usenet is, in many respects, a community, however diverse. Existence of
some standards is actually one of the defining characteristics of any
community. In the present case, such standards are called netiquette.
If you really had a long experience with Usenet, you couldn't have
failed to notice that, up to the introduction of non-RFC-conforming
newsreading software by the likes of Netscape and Microsoft, the
overwhelming majority of posters always placed the reply either below
the quoted text, or below each line that needed replying. Methinks your
long experience may have been wasted in this regard.
BTW, if, as you write elsewhere, you've been online for 15 years, your
experience couldn't have possibly predated Usenet. 15 years ago NNTP
protocol was already used. Usenet started in 1979 and used to be run
with UUCP protocol. Even now this protocol is still used in a lot of
places. Also, your experience would have caused you either to choose a
newsreader that doesn't mangle quoted text or else to learn to fix your
messages manually. But then you just don't seem to care, and I'm
actually addressing all of this not to you, but to those who do care,
but don't know any better.
> Just a few whiners who see
> abuse (LOL) where none exists.
And you are the first person who saw someone equating annoyance with
abuse in this thread. I'm glad that you find it funny. It's time, too.
Happy New Year!
ObFood: There is a very popular dish served in Düsseldorf and Cologne
beer halls. In the Düsselforf dialect, it is called 'Flönz met Öllich',
blood sausage with onions; in Cologne, it is called, rather more
inventively, 'Kölsche Kaviar met Musik', Cologne caviar with music. It
is a very simple dish, served to accompany glasses of beer. Here's how
it is prepared.
about 500 g (1.1 pounds) black pudding (blood sausage), skinned and
sliced
2-3 onions, cut in rings
2 teaspoons ground paprika
mustard, preferably Düsseldorf kind, to taste
4 rye Brötchen (rolls)
Arrange the blood sausage slices on plates and garnish with onion rings,
paprika and mustard. Put a Brötchen on each plate. Drink Düsseldorfer
Altbier (much preferred) or Kölsch (ehh... better not say anything about
it... ;-))
Victor
Victor Sack
> And who made you the USENET god?
I'm rather flattered - but not really surprised - that you consider me a
god. I guess, someone with even half a clue would appear kind of
godlike to the ignorant and the clueless.
BTW, it is interesting that no one has yet attempted to counter any of
my arguments for more readable posts - thought out and logical though
they are, even if I say so myself - in any other than the ad hominem
fashion.
ObFood: There is a very tasty Georgian (Caucasian) dish called
'chanakhi'. It is a stew of lamb or mutton and of various vegetables
stewed in a clay pot. Meat usually takes up a fifth of the dish the
rest being vegetables in equal amounts. Here is a recipe from a Russian
cookbook.
500 g (1.1 pound) fatty lamb or mutton, either cubed or left whole (I
prefer the former, VS)
500 g (1.1 pound) tomatoes, skinned and left whole
500 g (1.1 pound) potatoes, peeled and cubed
5 medium-size eggplants
5 onions, peeled and chopped
8-10 black peppercorns
1/2 teaspoon ground paprika
2 tablespoons coriander leaves (cilantro)
1 tablespoon basil
1 cup tomato juice or water
25 g fat (traditionally, sheep-tail fat is used, but other lamb or
mutton fat, or butter can be used instead)
optionally, 1/2 cup rice (in which case, reduce the amount of potatoes
and use only 3 eggplants)
Prepare the eggplants: cut lengthwise, as deep as half their thickness,
salt, pepper and fill with herbs. Salt the meat and leave to rest for 5
minutes, then put it in one large clay pot or several smaller ones,
depending on the number and size of helpings (each one is served in its
own pot). Then layer the vegetables, mixed up with spices and herbs, on
top of the meat. Add the fat or butter, and pour in the tomato juice or
water. Cover tightly and put in the hot oven for 1 1/2 - 2 hours. If
using rice, add it after 1 hour of cooking, putting it in the middle of
the pot.
Victor
who considers stealing Seth Breidbart's 'Organization' header: "Society
for the Promulgation of Cruelty to the Clueless"
Victor Sack
> Oh but I did.
Then your reading comprehension must be sadly lacking.
> My quote still stands. Plus, I really don't care for
> someone preaching what should be done on USENET.
First, you obviously don't know what preaching is. Second, you
obviously cared enough to reply to my post in one of your first, if not
actually "the" first posting in this newsgroup.
> Hay, if he does not like
> the freedom of the internet than he should go to AOL or some other place.
Clue 1: Usenet is not Internet.
Clue 2: Usenet is, for the most part, privately owned nowadays. What
you can or cannot say is actually determined by the TOS (Terms Of
Service) of your ISP, as well as the goodwill of the admins of that ISP,
who can throw you out for no reason at all (it's in the small print of
most any agreement).
Clue 3: There is no true freedom without the accompanying
responsibility.
ObFood (and also Clue 4): Mussels with saffron from Edouard de
Pomiane's 'Cooking in Ten Minutes'.
Victor
Mussels with Saffron
Cook two pounds of mussels. Put them on one side. Warm their water
with an ounce of butter and a little saffron. Thicken with 100 grammes
of thick cream mixed with a teaspoonful of flour. Serve the mussels
with the sauce separately in a sauceboat. This is a feast.
Victor Sack
> On Sat, 01 Jan 2000 14:24:32 -0800, Alan Zelt
> <alzelt...@worldnet.att.net> wrote:
>
> >Actually, Victor performs the role of a historian for this group.
I do?
> >He has
> >not made demands on you. He is merely pointing out your boorish
> >behavior. And if you are really nasty, he will see that you get beets
> >put in your stocking next Christmas.
>
> That would be a reward, enabling the construction of the perfect
> hamburger ...
Oh, no!! I refuse to take any part in such clearly barbaric
undertaking. Beets anywhere save on a hamburger, says I! ;-)
Victor
Victor Sack
> I'm replying beneath, just for you. Different groups have different
> standards as to the above/below issue,
No, it's just a matter of anumber of clueless newbies in each of the
newsgroups.
> it should be simple enough to find
> the newest part of the msg, so anything else seems like whining and
> snobbism.
It is actually very often hard enough to find the newest part -
especially if it is posted with the newsreader you are using (MS Outlook
Express), which mangles quoted lines that are too long to the extent
that the whole message becomes virtually unreadable.
> What really bugs me is ppl post msgs to teach everyone else about
> netiquette by writing in excess of 6-7 paragraphs.
It always bugs one to read something one doesn't agree with. Especially
if one's attention span isn't up to concentrating for a couple of more
paragraphs. What bugs me - not really, just somewhat - is people who
are too lazy to spell out 'people' and 'messages'. Yet, you will never
find me whining about them.
> As if it was really
> important or had anything to do with real life.
Usenet isn't real life. I happen to be arguing about Usenet. In your
case, though...
> You all need to get away
> from your PC's
I don't have a PC, thank God. Nor am I ever PC, for that matter.
> if you think the issue of below/above is worth arguing.
If you happen to think it isn't, why don't you follow your sage advice?
> The
> fault lies with Netscape and Microsoft for both setting different defaults
> anyway.
Very true. So why are you using an MS newsreader?
> I'll just go back to lurking now.
A very wise decision, it seems - in this particular case.
ObFood/Drink: Raspberry drink.
750 ml (1.6 US pints) boiled (and cooled) milk
250 ml (0.5 US pints) freshly-pressed raspberry juice
sugar to taste
Mix raspberry juice with cold milk, add sugar to taste and refrigerate.
Victor
Ian Hoare
On Sat, 01 Jan 2000 14:56:30 +1000, Craig Welch <cr...@pacific.net.sg>
wrote:
>On Fri, 17 Dec 1999 17:28:42 -0500, "Rick Stricker"
><webmaster@[spamblock]web-slingers.com> wrote:
>
>>It's not just on RFC, but on Usenet in general.
Like many people in the world, I pay for my on line time - so I choose
carefully which news groups to which to subscribe, for their topic. When
I subscribed to this newsgroup I hoped that the great majority of the
messages contained in it would have to do with cooking in a broad kind
of way. Of the 200 messages I've downloaded today, not one yet has had
_anything to do with cooking_. While you've all been bickering away
about what are, or are not the rules, you've all forgotten the one
essential rule "Keep to the topic". So, this is in the way of a
farewell. Why?
1 I've rarely seen so few on topic messages in any newsgroup.
2. There's too much insult, polemic and generally ill tempered posting.
3. I don't have the time or the energy (or the money) to download God
knows how many messages a day on this NG, and sift through them to find
if there's ONE message with anything interesting or positive in it. I'm
sure there are some sometimes, but my goodness me, they're thin on the
ground at the moment.
So there it is. Bye bye everyone. If any of you read french, come to
fr.rec.cuisine, where you'll find that we do actually talk about food,
exchange some interesting recipes, and try to get along together instead
of bickering and nit picking about things the whole time.
>>WebTVers (as a group - there are exceptions) have earned the
>>dubious distinction of being the most clueless people on the net
>>today. Taking that mantle from AOLers was quite a feat.
For me, that mantle has been earned by the "learned" writers on this
group.
All the Best
--Ian Hoare--
http://perso.wanadoo.fr/souvigne
-----------== Posted via Newsfeeds.Com, Uncensored Usenet News ==----------
http://www.newsfeeds.com The Largest Usenet Servers in the World!
------== Over 73,000 Newsgroups - Including Dedicated Binaries Servers ==-----
Harry A. Demidavicius
<alzelt...@worldnet.att.net> wrote:
>Craig Welch wrote:
>>
>> On Sat, 01 Jan 2000 14:24:32 -0800, Alan Zelt
>> <alzelt...@worldnet.att.net> wrote:
>>
>> >Actually, Victor performs the role of a historian for this group. He has
>> >not made demands on you. He is merely pointing out your boorish
>> >behavior. And if you are really nasty, he will see that you get beets
>> >put in your stocking next Christmas.
>>
>> That would be a reward, enabling the construction of the perfect
>> hamburger ...
>>
>> -- Craig
>
>Well, you have again been left off the Xmas card list from Harry, Barb
>and myself.
I personally think it was a typo - he meant to say "destruction" of a
perfect ...
Harry Demidavicius
Alan Zelt
>
>
> ObFood (and also Clue 4): Mussels with saffron from Edouard de
> Pomiane's 'Cooking in Ten Minutes'.
>
> Victor
>
> Mussels with Saffron
>
> Cook two pounds of mussels. Put them on one side. Warm their water
> with an ounce of butter and a little saffron. Thicken with 100 grammes
> of thick cream mixed with a teaspoonful of flour. Serve the mussels
> with the sauce separately in a sauceboat. This is a feast.
Looks very good Victor. And also somewhat like my favorite, Mouclade
Charentais(but took longer than ten minutes).
Alan Zelt
>
> "Victor Sack" <sa...@uni-duesseldorf.de> wrote in message
> news:1e3pum0.7z8jqx11o5iyoN%sa...@uni-duesseldorf.de...
> > Bob Norton <bobn...@mindspring.com> wrote:
> >
> [abbreviated]
> > Replying above the quote encourages people to repost the entire text
> > when they are replying to a single line.
>
> the newest part of the msg, so anything else seems like whining and
> netiquette by writing in excess of 6-7 paragraphs. As if it was really
> important or had anything to do with real life. You all need to get away
> from your PC's if you think the issue of below/above is worth arguing. The
> fault lies with Netscape and Microsoft for both setting different defaults
> anyway.
Oh, what group are you from? I know of USENET, but under which rock do
you call home?
Alan Zelt
>
> People go bowling. Is that 'really important'?
If you are from Milwaukie, it could be.<G>
>
> People go drinking, and spent that night discussing the size of the
> barmaid's breasts. Is that 'really important'?
At one point in my life, I would say that it was very important. :)
Alan Zelt
>
> People go bowling. Is that 'really important'?
If you are from Milwaukee, it could be.<G>
Jack Schidt
Miche <mi...@technologist.com> wrote in message
news:miche-03010...@dialup084.albatross.co.nz...
> In article <phrv6s48033eknfo4...@4ax.com>, Change the snag
> to a sausage <cr...@snag.com> wrote:
>
> > Tonight, now that the Christmas - New Year breathalyser cops have
> > all but disappeared, my wife and I will visit our closest pub, some
> > 15 miles away. There, we will partake of the world's best
> > hamburgers, prepared at the corner store across the road. The pub
> > staff have a two way radio with which they place the orders.
> >
> > The burgers comprise made-on-the-premises buttered buns, rare minced
> > premium beef (local), large fried onions, lettuce, tomato (Grosse
> > Lisse), beetroot, egg, pepper.
> >
> > This will be washed down with copious amounts of XXXX bitter,
>
> What a pity to follow such wonderful food with such a mediocre beer. I
> suggest Chimay Bleu to go with such a wonderful meaty repast.
>
> Miche
>
> --
> If you can read this, it means the world didn't end
Chimay? hmmm, I think not. My taste would run more toward a Pilsner
Urquell, or perhaps a nice Shipyard Brewery "Old Thumper" bitter. I'm not
familiar with XXXX bitter.
then again, if I were at home, I'd crack open some home brews.
Jack
If you can't say something nice, say something shitty (actual bumper
sticker)
Miche
sa...@uni-duesseldorf.de (Victor Sack) wrote:
> ObFood: There is a very popular dish served in Düsseldorf and Cologne
> beer halls. In the Düsselforf dialect, it is called 'Flönz met Öllich',
> blood sausage with onions; in Cologne, it is called, rather more
> inventively, 'Kölsche Kaviar met Musik', Cologne caviar with music. It
> is a very simple dish, served to accompany glasses of beer. Here's how
> it is prepared.
>
> about 500 g (1.1 pounds) black pudding (blood sausage), skinned and
> sliced
> 2-3 onions, cut in rings
> 2 teaspoons ground paprika
> mustard, preferably Düsseldorf kind, to taste
> 4 rye Brötchen (rolls)
>
> Arrange the blood sausage slices on plates and garnish with onion rings,
> paprika and mustard. Put a Brötchen on each plate. Drink Düsseldorfer
> Altbier (much preferred) or Kölsch (ehh... better not say anything about
> it... ;-))
This sounds very good. I love blood sausage, but don't get to eat it
often. Are red, white or yellow onions best with this?
Miche
> Tonight, now that the Christmas - New Year breathalyser cops have
> all but disappeared, my wife and I will visit our closest pub, some
> 15 miles away. There, we will partake of the world's best
> hamburgers, prepared at the corner store across the road. The pub
> staff have a two way radio with which they place the orders.
>
> The burgers comprise made-on-the-premises buttered buns, rare minced
> premium beef (local), large fried onions, lettuce, tomato (Grosse
> Lisse), beetroot, egg, pepper.
>
> This will be washed down with copious amounts of XXXX bitter,
What a pity to follow such wonderful food with such a mediocre beer. I
suggest Chimay Bleu to go with such a wonderful meaty repast.
Miche
Miche
to a sausage <cr...@snag.com> wrote:
> On Mon, 03 Jan 2000 16:24:01 +1300, mi...@technologist.com (Miche)
> wrote:
>
> >> This will be washed down with copious amounts of XXXX bitter,
>
> >What a pity to follow such wonderful food with such a mediocre beer. I
> >suggest Chimay Bleu to go with such a wonderful meaty repast.
>
> Context Miche, context. This is a country pub ...
Ah, I obviously failed to grasp that fact. Is XXXX really the best they
have though?
Miche
<jack....@worldnet.att.net> wrote:
> Miche <mi...@technologist.com> wrote in message
> news:miche-03010...@dialup084.albatross.co.nz...
> > What a pity to follow such wonderful food with such a mediocre beer. I
> > suggest Chimay Bleu to go with such a wonderful meaty repast.
> >
> > Miche
> >
> > --
> > If you can read this, it means the world didn't end
>
> Chimay? hmmm, I think not. My taste would run more toward a Pilsner
> Urquell, or perhaps a nice Shipyard Brewery "Old Thumper" bitter. I'm not
> familiar with XXXX bitter.
It's not worth getting familiar with. It's an Australian quaffing beer.
(And before anyone gets het up, NZ quaffing beers aren't much either.)
> then again, if I were at home, I'd crack open some home brews.
Always a good option!
Victor Sack
> This sounds very good. I love blood sausage, but don't get to eat it
> often.
Is it hard to find in Dunedin?
> Are red, white or yellow onions best with this?
Any onions will do, but I personally prefer those that are not too
sweet, for this dish. Oh, and if Düsseldorf-type mustard is not
available in New Zealand, it could possibly be substituted by one that
is not very hot... halfway between Colman's (hot) and a typical American
mustard as used on hot dogs, such as Gulden's (not hot at all).
Victor
Victor Sack
> Looks very good Victor. And also somewhat like my favorite, Mouclade
> Charentais(but took longer than ten minutes).
Yes, that recipe you posted was great. Come to think of it, cooking
mussels can well take less than ten minutes, but cleaning and bearding
them surely takes longer.
Here is another mussels recipe I like. It is from 'Bistro Cooking' by
Patricia Wells. She suggests drinking the same wine used in cooking the
mussels.
Victor
Moules Sauce Poulette Chez Toutoune
Chez Toutoune's Mussels with Cream Sauce
2 large egg yolks
1/2 cup (12.5 cl) crème fraîche (see below) or heavy cream
2 pounds (1 kg) fresh mussels
3 tablespoons (1 1/2 ounces; 45 g) unsalted butter
2 shallots, finely minced
1 cup (25 cl) dry white wine, such as Muscadet or a white Graves
2 teaspoons fresh thyme leaves
Freshly ground black pepper
2 tablespoons minced fresh parsley
1. Preheat the oven to 225°F (105°C). Warm 4 soup bowls and a large
soup tureen in the oven.
2. Combine the egg yolks and crème fraîche in a small bowl, and whisk
until well blended. Set aside.
3. Thoroughly scrub the mussels and rinse with several changes of cold
water. Beard the mussels. (Do not beard the mussels in advance, or
they will die and spoil.)
4. Melt the butter in a non-reactive large skillet over medium heat.
Add the shallots and cook just until soft and translucent, about 2
minutes. Add the mussels, wine, and thyme. Increase the heat to high,
cover, and cook, stirring from time to time, 3 to 4 minutes. Do not
overcook, or the mussels will become tough.
5. Remove from the heat. Using a slotted spoon, scoop out the mussels
and place the cooked mussels in their shells in the warmed soup tureen.
Discard any mussels that do not open. Cover the tureen and place in the
warm oven.
6. Strain the mussels cooking liquid through several thicknesses of
dampened cheesecloth. Return the mussel cooking liquid to the skillet
(be sure to wipe it out first, to remove any traces of sand from the
mussels), then whisk in the crème fraîche and egg yolk mixture. Reheat
the sauce gently, without boiling. Pour over the cooked mussels.
Sprinkle generously with pepper and the parsley and serve.
Yield: 4 servings
Crème Fraîche
2 cups (50 cl) heavy cream
2 tablespoons buttermilk
1. Thoroughly mix the cream and buttermilk in a medium-size bowl.
Cover with plastic wrap and let stand at room temperature overnight or
until fairly thick.
2. Cover tightly and refrigerate at least 4 hours to thicken it even
more. The cream may be stored for several days, as the tangy flavor
continues to develop.
Yield: 2 cups (50 cl)
Jack Schidt
>
> It's not worth getting familiar with. It's an Australian quaffing beer.
> (And before anyone gets het up, NZ quaffing beers aren't much either.)
Is quaffing beer what we in the states would consume when out "sport
drinking"?
Jack
"Ya know, last night, stinking drunk would have been a good place to stop"
Alan Zelt
between Charlie, yourself and me, I think we should start
rec.food.mussels.yum. I consider myself very fortunate to be living in
an area with such incredibly wonderful mussels(Penn Cove and
Mediterranean). Eat your heart(or is it green lips) out Kiwi's.<G>
Jack Schidt
Craig Welch <cr...@pacific.net.sg> wrote in message
news:1fa27scsckjnivndr...@4ax.com...
> On Mon, 03 Jan 2000 20:41:52 +1300, mi...@technologist.com (Miche)
> wrote:
>
> >> >What a pity to follow such wonderful food with such a mediocre beer.
I
> >> >suggest Chimay Bleu to go with such a wonderful meaty repast.
>
>
> >Ah, I obviously failed to grasp that fact. Is XXXX really the best they
> >have though?
>
>
> Note to our foreign viewers. All Australian beers called 'bitter'
> are actually lagers.
>
> And the burgers were as great in the realisation as in the telling.
> Except that I forgot to mention the pineapple.
>
> One mark of a great burger is that blood from the meat, and beetroot
> juice run down your forearms in equal quantities.
>
> -- Craig
Yeah, but can you see your face in the bottom of the roll (bun)? And does
your burger place have a punch card that they punch every time you have a
burger, good for free triple bypass surgery at the local hosp? hmmm?
Jack - who's dances with wolves name is "lonesome artery"
Jack Schidt
> On Mon, 3 Jan 2000 20:15:24 -0500, "Jack Schidt"
> <jack....@worldnet.att.net> wrote:
>
>
> Err, no? I have no heart disease. And I'm not sure why you think a
> great burger would give it to me ...
<snip snip>
Err, I was joking, craig. You know.....
Jack
Miche
sa...@uni-duesseldorf.de (Victor Sack) wrote:
> Miche <mi...@technologist.com> wrote:
>
> > This sounds very good. I love blood sausage, but don't get to eat it
> > often.
>
> Is it hard to find in Dunedin?
Very hard. Will black pudding do as a substitute?
> > Are red, white or yellow onions best with this?
>
> Any onions will do, but I personally prefer those that are not too
> sweet, for this dish. Oh, and if Düsseldorf-type mustard is not
> available in New Zealand, it could possibly be substituted by one that
> is not very hot... halfway between Colman's (hot) and a typical American
> mustard as used on hot dogs, such as Gulden's (not hot at all).
Excellent, thanks for the info.
Miche
Miche
<jack....@worldnet.att.net> wrote:
> Miche <mi...@technologist.com> wrote in message
> news:miche-03010...@dialup119.albatross.co.nz...
> >
> > It's not worth getting familiar with. It's an Australian quaffing beer.
> > (And before anyone gets het up, NZ quaffing beers aren't much either.)
>
> Is quaffing beer what we in the states would consume when out "sport
> drinking"?
Yep.
Miche
Miche
to a sausage <cr...@snag.com> wrote:
> On Mon, 03 Jan 2000 20:41:52 +1300, mi...@technologist.com (Miche)
> wrote:
>
> >> >What a pity to follow such wonderful food with such a mediocre beer. I
> >> >suggest Chimay Bleu to go with such a wonderful meaty repast.
>
> >> Context Miche, context. This is a country pub ...
>
> >Ah, I obviously failed to grasp that fact. Is XXXX really the best they
> >have though?
>
> In the event, we 'quaffed' Victoria Bitter.
Not a bad drop for a quaffing beer.
> Note to our foreign viewers. All Australian beers called 'bitter'
> are actually lagers.
Likewise New Zealand "bitters". DB "Bitter" is actually quite sweet.
> And the burgers were as great in the realisation as in the telling.
> Except that I forgot to mention the pineapple.
>
> One mark of a great burger is that blood from the meat, and beetroot
> juice run down your forearms in equal quantities.
Ooh, don't _do_ this to me! It's too damn long since I had a decent burger!
Miche
Kathy Bloor
wrote:
>No, I would say that most nutritionists would give this burger a
>better bill of health than many meals consumed in restaurants and at
>home by the great bulk of Western people. And of course if they
>actually *tasted* it ... !
>
>-- Craig
Well , Craig, in my experience, if it tastes good it's got to be bad
for you.
Look at carrots, caultifower, beans, parsnip, pumpkin..... I rest my
case!
Kathy
Victor Sack
> between Charlie, yourself and me, I think we should start
> rec.food.mussels.yum. I consider myself very fortunate to be living in
> an area with such incredibly wonderful mussels(Penn Cove and
> Mediterranean). Eat your heart(or is it green lips) out Kiwi's.<G>
The very best mussels in cream sauce that I ever tried was in South
Africa, of all places. It was in a town called Mossel Bay, though,
which is indeed famous for its mussels. Don't remember the name of the
restaurant... The wine they were serving at that place was execrable,
though.
Victor
Victor Sack
> In article <1e3tjuz.sxtoutvv2d6oN%sa...@uni-duesseldorf.de>,
> sa...@uni-duesseldorf.de (Victor Sack) wrote:
>
> > Miche <mi...@technologist.com> wrote:
> >
> > > This sounds very good. I love blood sausage, but don't get to eat it
> > > often.
> >
> > Is it hard to find in Dunedin?
>
> Very hard. Will black pudding do as a substitute?
Well, blood sausage *is* black pudding, after all, though there may be
regional differences in their labelling. So, if the taste is similar,
black pudding would work just as well.
Victor
Jack Schidt
> On Mon, 3 Jan 2000 21:32:00 -0500, "Jack Schidt"
> <jack....@worldnet.att.net> wrote:
>
> >
> >Craig Welch <cr...@pacific.net.sg> wrote in message
> >news:6gj27s4thgfm4s5fr...@4ax.com...
> >> On Mon, 3 Jan 2000 20:15:24 -0500, "Jack Schidt"
> >> <jack....@worldnet.att.net> wrote:
> >>
> >>
> >> Err, no? I have no heart disease. And I'm not sure why you think a
> >> great burger would give it to me ...
> >
> ><snip snip>
> >
> >Err, I was joking, craig. You know.....
>
> gave me some pleasure ...
>
> -- Craig
It pushed the right buttons for me too, Craig.
Miche
(Kathy Bloor) wrote:
But they're all really yummy!
Miche
Miche
sa...@uni-duesseldorf.de (Victor Sack) wrote:
> Miche <mi...@technologist.com> wrote:
>
> > In article <1e3tjuz.sxtoutvv2d6oN%sa...@uni-duesseldorf.de>,
> > sa...@uni-duesseldorf.de (Victor Sack) wrote:
> >
> > > Miche <mi...@technologist.com> wrote:
> > >
> > > > This sounds very good. I love blood sausage, but don't get to eat it
> > > > often.
> > >
> > > Is it hard to find in Dunedin?
> >
> > Very hard. Will black pudding do as a substitute?
>
> Well, blood sausage *is* black pudding, after all, though there may be
> regional differences in their labelling. So, if the taste is similar,
> black pudding would work just as well.
<happy Miche dance of joy>
Thanks Victor, that's made my day!
Miche
C.L. Gifford
> rec.food.mussels.yum. I consider myself very fortunate to be living in
> an area with such incredibly wonderful mussels(Penn Cove and
> Mediterranean). Eat your heart(or is it green lips) out Kiwi's.<G>
> alan
You may be right! I am gathering quite a collection of mussel
recipes. The local ones are quite tasty if uncontaminated ones
can be found. <sigh> Used to be that the good ones were in Sandy
Eggo bay. Now that was either before it became so contaminated
(unlikely) or we were ignorant of the contamination (probably).
At one time people could swim in the Bay. My mother used to swim
from SD to Coronado frequently. I'd hate to swallow any of that
water now.
Charlie
> Eliminate FINNFAN on reply.
>
> "If you reject the food, ignore the customs, fear the religion, and
> avoid the
> people, you might better stay home."
> --James Michener
--
*****************************************************************
Charles Liam Gifford 32:44:58N
<>< 117:06:33W
USS PORTERFIELD DD682
http://www.geocities.com/Pentagon/Quarters/8893
Rick Stricker
You conveniently snipped the context of my post.
Yup. You're a beginner.
Craig Welch wrote in message <5pqt6sg4qce3vkf8i...@4ax.com>...
>On Sat, 1 Jan 2000 20:01:03 -0500, "Rick Stricker"
><webmaster@[spamblock]web-slingers.com> wrote:
>
>>Yup. I've been online for 15 years. You?
>
>Really, Master Stricker. If you want to start a pissing contest,
>perhaps you would have more luck in the locker room, or the sports
>bar ... grow up.
>
>-- Craig
Rick Stricker
Craig Welch wrote in message ...
>On Sun, 2 Jan 2000 13:30:26 +1100, "Christine Ashby"
><cma...@ozemail.com.au> wrote:
>
>>>I trim only what's not germane to the thread. I trim to
>>>*my* standards, not anyone else's.
>>
>>
>>Yes, but at least you do trim.
>
>Usually he doesn't. Probably a habit formed from the lazy man's
>practice of posting at the top of the attributed text.
>
>-- Craig
Rick Stricker
Craig Welch wrote in message <2npt6skhnbhqpkkqd...@4ax.com>...
>On Sat, 1 Jan 2000 10:23:50 -0500, "Rick Stricker"
><webmaster@[spamblock]web-slingers.com> wrote:
>
>>There is no standard on where to place replies.
>
>There is indeed. Do you also need a newby's reference to
>news.announce.newusers?
>
>>I trim only what's not germane to the thread. I trim to
>>*my* standards, not anyone else's.
>
>And this from a man who berates others for not adhering to common
>use standards on tipping! A clear case of double standards.
>
>-- Craig
Rick Stricker
Victor Sack wrote in message
<1e3rnps.8xcsl8hr5khsN%sa...@uni-duesseldorf.de>...>> Titillation? Ridiculous.
>
>It is wonderful that you have a sense of the ridiculous, however
>misplaced it may be in the present case.
>
>> I want to see the reply, and I want to see that info right away. If I
>> want clarification, I'll look at the text below. Nor do I have a problem
>> with replies being inserted in the text below what's being replied
>> to.
>
>Would you care to reply to the arguments I actually posted? Or are you
>just saying that you only care about yourself and your personal
>convenience?
I did reply to your silly arguments. Its' you who are concerned about
your personal convenience.
>
>> My experience goes back farther than Usenet, and there have
>> never been standards on this issue.
>
>Usenet is, in many respects, a community, however diverse. Existence of
>some standards is actually one of the defining characteristics of any
>community. In the present case, such standards are called netiquette.
>If you really had a long experience with Usenet, you couldn't have
>failed to notice that, up to the introduction of non-RFC-conforming
>newsreading software by the likes of Netscape and Microsoft, the
>overwhelming majority of posters always placed the reply either below
>the quoted text, or below each line that needed replying. Methinks your
>long experience may have been wasted in this regard.
Nope. There are no Usenet conventions on quoting and inserting
replies. I'm very aware of netiquette. You're the person who's
contrary to netiquette by trying to impose your silly and baseless
rules on someone who's been at this longer than you.
I only post at the top when I have something general to say that
doesn't specifically go to any given line. Otherwise I insert my replies.
You don't like it? Tough.
>
>BTW, if, as you write elsewhere, you've been online for 15 years, your
>experience couldn't have possibly predated Usenet. 15 years ago NNTP
>protocol was already used. Usenet started in 1979 and used to be run
>with UUCP protocol. Even now this protocol is still used in a lot of
>places. Also, your experience would have caused you either to choose a
>newsreader that doesn't mangle quoted text or else to learn to fix your
>messages manually. But then you just don't seem to care, and I'm
>actually addressing all of this not to you, but to those who do care,
>but don't know any better.
I was online in the military (MilNet) 25 years ago, but I didn't include
that. I'm very familiar with NNTP. I was using packet switching
networks when they were just being rolled out.
My newsreader is irrelevant. Mangle quoted text? I've seen none.
Provide an example.
>> Just a few whiners who see
>> abuse (LOL) where none exists.
>
>And you are the first person who saw someone equating annoyance with
>abuse in this thread. I'm glad that you find it funny. It's time, too.
>Happy New Year!
Wrong. I didn't bring up the word "abuse". I was replying to previous
use of the word.
ObFood: Baloney.
Rick Stricker
Victor Sack wrote in message
<1e3roos.l2vujeoxudkgN%sa...@uni-duesseldorf.de>...
>JOE CHELENA <J...@his.com> wrote:
>
>> And who made you the USENET god?
>
>I'm rather flattered - but not really surprised - that you consider me a
>god. I guess, someone with even half a clue would appear kind of
>godlike to the ignorant and the clueless.
>
>BTW, it is interesting that no one has yet attempted to counter any of
>my arguments for more readable posts - thought out and logical though
>they are, even if I say so myself - in any other than the ad hominem
>fashion.
>
>ObFood: There is a very tasty Georgian (Caucasian) dish called
>'chanakhi'. It is a stew of lamb or mutton and of various vegetables
>stewed in a clay pot. Meat usually takes up a fifth of the dish the
>rest being vegetables in equal amounts. Here is a recipe from a Russian
>cookbook.
>
>500 g (1.1 pound) fatty lamb or mutton, either cubed or left whole (I
> prefer the former, VS)
>500 g (1.1 pound) tomatoes, skinned and left whole
>500 g (1.1 pound) potatoes, peeled and cubed
>5 medium-size eggplants
>5 onions, peeled and chopped
>8-10 black peppercorns
>1/2 teaspoon ground paprika
>2 tablespoons coriander leaves (cilantro)
>1 tablespoon basil
>1 cup tomato juice or water
>25 g fat (traditionally, sheep-tail fat is used, but other lamb or
> mutton fat, or butter can be used instead)
>optionally, 1/2 cup rice (in which case, reduce the amount of potatoes
> and use only 3 eggplants)
>
>Prepare the eggplants: cut lengthwise, as deep as half their thickness,
>salt, pepper and fill with herbs. Salt the meat and leave to rest for 5
>minutes, then put it in one large clay pot or several smaller ones,
>depending on the number and size of helpings (each one is served in its
>own pot). Then layer the vegetables, mixed up with spices and herbs, on
>top of the meat. Add the fat or butter, and pour in the tomato juice or
>water. Cover tightly and put in the hot oven for 1 1/2 - 2 hours. If
>using rice, add it after 1 hour of cooking, putting it in the middle of
>the pot.
>
>Victor
>who considers stealing Seth Breidbart's 'Organization' header: "Society
>for the Promulgation of Cruelty to the Clueless"
Richard Caley
Craig Welch wrote in message <38706e27...@news.ozemail.com.au>...
cw> Huh? Your experience (with Usenet posts, the topic here) pre-dates
cw> Usenet? Amazing.
rs> Yup. I've been online for 15 years. You?
15 years is not enough to predate Usenet. IIRC Usenet dates from
around 1980. B news dates from 1982.
[this message brought to you by the campagn for real history:-)]
--
Mail me as rjc not s...@cstr.ed.ac.uk _O_
|<
Alan Zelt
>
> Alan Zelt <alzelt...@worldnet.att.net> wrote:
>
> > between Charlie, yourself and me, I think we should start
> > rec.food.mussels.yum. I consider myself very fortunate to be living in
> > an area with such incredibly wonderful mussels(Penn Cove and
> > Mediterranean). Eat your heart(or is it green lips) out Kiwi's.<G>
>
> Africa, of all places. It was in a town called Mossel Bay, though,
> which is indeed famous for its mussels. Don't remember the name of the
> restaurant... The wine they were serving at that place was execrable,
> though.
>
> Victor
So, why were you drinking s--t anyway?
--
alan
Alan Zelt
> You may be right! I am gathering quite a collection of mussel
> recipes. The local ones are quite tasty if uncontaminated ones
> can be found. <sigh> Used to be that the good ones were in Sandy
> Eggo bay. Now that was either before it became so contaminated
> (unlikely) or we were ignorant of the contamination (probably).
> At one time people could swim in the Bay. My mother used to swim
> from SD to Coronado frequently. I'd hate to swallow any of that
> water now.
>
> Charlie
>
>
> --
> *****************************************************************
> Charles Liam Gifford 32:44:58N
> <>< 117:06:33W
> USS PORTERFIELD DD682
> http://www.geocities.com/Pentagon/Quarters/8893
As Victor said, Charlie: it was "execrable."