In article >,
"Bob Terwilliger" > wrote:

> Stu wrote:
>
> >> I use IE, and I was able to copy and paste the passage above. Want me to
> >> do some more? Because whatever *I* post will surely end up on
> >> foodbanter.com.
> >
> > Fill yur boots
>
> I'll take that as a "yes."
>
> Say, foodbanter brethren, have you ever wondered how you can tell whether a
> roast in the oven is done or not? Stu has found a chart which you can print
> and tape onto your cabinet, telling the internal temperatures at which the
> various meats are done.
>
> Please note that Stu is not the *originator* of the chart. He just copied
> the information from elsewhere, saved it into picture form, and put it onto
> his website, www.shittyfoodfordesperatevirgins.com.
>
> To save you the trouble of going to Stu's website, I have modified the
> picture slightly and saved it at http://i41.tinypic.com/15n6hah.jpg
>
> Bob

Bob, why are you so rude to Stu' about his website? It is very well put
together, informative and fun. As for the material, there is a TON of
valuable cooking information (like said chart) that is not copyrighted
information and is available to all.

I'm fixin' to write some sales websites soon and I was informed, for
instance, that visa card and other credit card logos are free for the
taking. That's just one example.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy