kilikini wrote:


> Okay, let's see if we can help you with the ribeye thing. You're probably
> going to get quite a few different answers on this one.
>
> Ribeye is a very tender steak. Many people who don't like steak enjoy a
> ribeye because it has more of a roast flavor instead of a traditional
> "steak" flavor. Ribeye is the loin of the cow, the next tender part of
> the cow would be the tenderloin, known also as filet mignon, when sliced
> and (sometimes) wrapped in bacon.
>
> So, essentially, you have a good cut of meat.

OK, that's a good start.

> The best way to prepare ribeye, IMO, is sear it in a hot skillet, quickly,
> a few minutes on each side, making it rare to medium rare - depending upon
> your personal taste. One of the methods to determine doneness of the
> meat
> is by feeling the "give" of the steak. The more give, the rarer it is,
> adversely, the firmer it is, the more done it is. It's all personal
> preference. If all else fails, make a small cut, but you will lose juices
> that way, however. It's not a cut you want to overdo and if cooked
> properly, you can almost cut it with a fork.
>
> The main thing to remember is to try to only flip the steak *once* and do
> NOT press down on it during the cooking process as that releases the juice
> that you want to have remain in the meat.

Not flip it more than once? OK. No pressing on it either. Got it.

> Seasonings are personal preference. Here, in this house, we like to keep
> it simple; sea salt, ground pepper and garlic powder, but if you are
> seasoning the meat, remember to season BOTH sides of the meat, equally.
>
> Sides can be simple. Baked Potatoes (I like mine brushed with olive oil
> on the outside and sprinkled with salt) in a 400 degree oven for about 45
> minutes or until done by the "fork test" (when a toothpick goes through
> the
> center of the potato easily). With steak and potatoes, I would go for a
> green veggie like steamed broccoli or steamed asparagus. Pole beans or
> sweet peas would be good as well. If you don't have a vegetable steamer,
> just place your veggies in a pot with an inch of water or so, cover and
> heat
> on high until you've hit the desired tenderness of your vegetables. Me, I
> like mine in between slightly crunchy, but easily penetrated by a fork.
>
> I hope this helps! Good luck and let us know how it came out!

Oh man.. thank you Kili. I have no idea why my room mates are trusting me to
cook this.. I think they've bumped their heads. But.. I'll do it just like
you said. And of course I'll let you know how it comes out!!! If I'm proud,
I'll be dancing the jig. If I'm not.. I'll be posting a "why me???" LOL!!

By the way, I hope you're feeling good today.

-feverish


>
> kili

denise~* wrote:

>
> kilikini wrote:
>>
>> Okay, let's see if we can help you with the ribeye thing. You're
>> probably going to get quite a few different answers on this one.
>>
>> Ribeye is a very tender steak.
>
> OK, so I don't know steaks all that well (per my last post) but at
> least you have a recipe for a tougher (less expensive) steak, like
> 'Chuck' for example. :-)

Not a problem, Denise. I'm sure I'll be running into tough steak once I get
to dev/nul's house. LOL!!! (he's the bf I'm moving in with)

-feverish

wrote:


> What!? Rib eye steaks are certainly not tough.
> They are probably one of the most popular steaks
> for grilling that there is. High heat fast
> cooking for a medium-rare doneness. You can
> do that in a frying pan if you like, or on a
> grill, or in a broiler.
>
> In this case, since you don't have a grill yet,
> and broilers are pain for cleanup, I'd go with
> the frying pan. Get it nice an hot, with maybe
> just a dash of oil, and put the steak in there.
> Let it cook on one side for 3 or 4 minutes, tops.
> Turn it over and cook the same time on the other
> side. If you try to turn it and it is stuck
> to the pan it probably needs to cook a little
> longer on that side. Slight sticking is normal,
> but steaks will "self-release" when they are
> ready to turn.

OK, pardon me if this is a very stupid question, but should I use olive oil
or vegetable oil? I have both.

> Depending on thickness, no more than 5 to 10
> minutes in a hot pan should do it.

So, my original idea of an hour is way too long. Got it.

-feverish

Lamey Teh Cable Guy wrote:


>>No you didn't. < sticks out tongue >
>>Next week? Ya, it'll all be on you. Not yet, though. And you better thank
>>your lucky stars that these kind, nice people are here helping me out.
>>You'd still be living off of TV dinners..
>>
>>-feverish
>
> And teh problem with that is?

The problem is I'm going to learn how to cook so I can fatten you up.

You *did* see Meryl's roasted troll recipe post, did you not?

< evil gryn >

-feverish

In article >, feverish > wrote:

> OK, pardon me if this is a very stupid question, but should I use olive oil
> or vegetable oil? I have both.

The vast majority generally feel that olive oil gives better flavor.
It can also be hotter as it has a higher smoke point than some veggie
oils.

I personally use Grapeseed oil when I have it on hand, but I'm currently
out of it. :-(
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

OmManiPadmeOmelet wrote:

> In article >, feverish > wrote:
>
>> OK, pardon me if this is a very stupid question, but should I use olive
>> oil or vegetable oil? I have both.
>
> The vast majority generally feel that olive oil gives better flavor.
> It can also be hotter as it has a higher smoke point than some veggie
> oils.

Thank you!!

> I personally use Grapeseed oil when I have it on hand, but I'm currently
> out of it. :-(

Heh - you reminded me of the great grapeseed threat email from years ago.
Ha!! I'll pick some up if I happen to see it somewhere.

-feverish

Lamey Teh Cable Guy wrote:

> On Fri, 27 Oct 2006 13:54:48 -0700, feverish > wrote:
>
>>Lamey Teh Cable Guy wrote:
>>
>>
>>>>No you didn't. < sticks out tongue >
>>>>Next week? Ya, it'll all be on you. Not yet, though. And you better
>>>>thank your lucky stars that these kind, nice people are here helping me
>>>>out. You'd still be living off of TV dinners..
>>>>
>>>>-feverish
>>>
>>> And teh problem with that is?
>>
>>The problem is I'm going to learn how to cook so I can fatten you up.
>>
>>You *did* see Meryl's roasted troll recipe post, did you not?
>>
>>< evil gryn >
>>
>>-feverish
>
> I missed it, But I'm sure we taste good raw,cooked,broiled,etc.

I'm looking for it so I can send it to you. It was in a thread by some
Canadian guy claiming torll status. No UTB anywhere in the headers, etc.
Sounded rather childish, and as yet, no replies from him. A one hit wonder,
most likely.

PS.. I'm sure you taste best doused down with butterscotch syrup.

-feverish

In article >, feverish > wrote:

> OmManiPadmeOmelet wrote:
>
> > In article >, feverish > wrote:
> >
> >> OK, pardon me if this is a very stupid question, but should I use olive
> >> oil or vegetable oil? I have both.
> >
> > The vast majority generally feel that olive oil gives better flavor.
> > It can also be hotter as it has a higher smoke point than some veggie
> > oils.
>
> Thank you!!

Welcome! :-)

>
> > I personally use Grapeseed oil when I have it on hand, but I'm currently
> > out of it. :-(
>
> Heh - you reminded me of the great grapeseed threat email from years ago.
> Ha!! I'll pick some up if I happen to see it somewhere.
>
> -feverish

I get mine at the Greek market in Austin...

Good luck with the steak!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

kilikini wrote:
>
> Okay, let's see if we can help you with the ribeye thing. You're probably
> going to get quite a few different answers on this one.
>
> Ribeye is a very tender steak.

OK, so I don't know steaks all that well (per my last post) but at
least you have a recipe for a tougher (less expensive) steak, like
'Chuck' for example. :-)

kilikini wrote:
>
> Okay, let's see if we can help you with the ribeye thing. You're probably
> going to get quite a few different answers on this one.
>
> Ribeye is a very tender steak.

OK, so I don't know steaks all that well (per my last post) but at
least you have a recipe for a tougher (less expensive) steak, like
'Chuck' for example. :-)

feverish wrote:
> denise~* wrote:
>
>
> > Isn't that one of those tougher steaks?
>
> I really don't know.
>
> > If so, do this.
> >
> > Brown steak in a little oil in large pan. Dump in condensed cream of
> > mushroom soup & let simmer till the soup is like a 'gravy' & the steak
> > is tender. You can add in a little milk if needed. Also salt & pepper
> > as desired. If you have the gumption, before you brown the steak, cook
> > up some chopped onions till translucent, then brown the steak, then add
> > in the 'soup' (and some milk if necc, but not too much)
> >
> > Serve over rice egg noodles with a veggie of choice & bread.
>
> Sounds great!! Thank you Denise. I think I can handle this one, too.
>
> -feverish

Yes, it's easy, but read Kilikini's post and my reply. :-) You might
want to save this recipe for another piece of meat.

feverish wrote:
> denise~* wrote:
>
>
> > Isn't that one of those tougher steaks?
>
> I really don't know.
>
> > If so, do this.
> >
> > Brown steak in a little oil in large pan. Dump in condensed cream of
> > mushroom soup & let simmer till the soup is like a 'gravy' & the steak
> > is tender. You can add in a little milk if needed. Also salt & pepper
> > as desired. If you have the gumption, before you brown the steak, cook
> > up some chopped onions till translucent, then brown the steak, then add
> > in the 'soup' (and some milk if necc, but not too much)
> >
> > Serve over rice egg noodles with a veggie of choice & bread.
>
> Sounds great!! Thank you Denise. I think I can handle this one, too.
>
> -feverish

Yes, it's easy, but read Kilikini's post and my reply. :-) You might
want to save this recipe for another piece of meat.

feverish > wrote:
> wrote:
> > the frying pan. Get it nice an hot, with maybe
> > just a dash of oil, and put the steak in there.

> OK, pardon me if this is a very stupid question, but should I use olive oil
> or vegetable oil? I have both.

I'd use olive oil. Either would do, you don't need much, just barely
enough to wet the bottom of the pan.

> > Depending on thickness, no more than 5 to 10
> > minutes in a hot pan should do it.

> So, my original idea of an hour is way too long. Got it.

Yeah, I thought you may have overcooked that chicken breast
you described, but since I don't know what oven temperature
you used it may have been OK. Chicken needs to be fully cooked,
but over-cooking a nice steak is a serious sin. ;-)

There is a way to tell by "feel" the degree of doneness, but
it's easier to show that in person. Just remember it's
possible to cook something more if it's under-done but once
it's over-done it's too late. You want something that fades
from pink near the outside to a nice slightly read center
when you cut it.

Bill Ranck
Blacksburg, Va.

Michael "Dog3" Lonergan wrote:


> How thick is the rib eye?

3/4 to 1"

> Rib eye is a favorite of mine. The thicker rib
> eyes I grill outside or in the grill pan inside. You can pan fry them or
> put them under the broiler in the oven also. If the steaks are really
> thin, say 1/4 inch or thinner I fry them and serve them with eggs, hash
> browned potatoes and toast for breakfast. I'm assuming you are doing them
> for dinner. Start out easy. I would rinse, pat dry and sprinkle both
> sides with some salt, cracked pepper and garlic powder. Get your fry pan
> real hot and sear the steaks quickly, maybe 3-4 minutes at most on each
> side. That should put it at medium rare to medium depending on your own
> definition. Do NOT squish the steaks down and try to only turn them one
> time. Serve with baked potato and whatever potato toppings you like. A
> side salad would be nice or you can steam some veggies or even microwave
> some frozen veggies.

Thank you Dog
The more info, the better.. I am *so* new to this..

-feverish

> Michael <- remembers all this from his beginner days
>

wrote:

> feverish > wrote:
>> wrote:
>> > the frying pan. Get it nice an hot, with maybe
>> > just a dash of oil, and put the steak in there.
>
>> OK, pardon me if this is a very stupid question, but should I use olive
>> oil or vegetable oil? I have both.
>
> I'd use olive oil. Either would do, you don't need much, just barely
> enough to wet the bottom of the pan.

Got it. That's now I made the rice last night.. a little olive oil on the
bottom of the pan, just enough to keep it from sticking.

>> > Depending on thickness, no more than 5 to 10
>> > minutes in a hot pan should do it.
>
>> So, my original idea of an hour is way too long. Got it.
>
> Yeah, I thought you may have overcooked that chicken breast
> you described, but since I don't know what oven temperature
> you used it may have been OK. Chicken needs to be fully cooked,
> but over-cooking a nice steak is a serious sin. ;-)

The chicken was fork-cuttable, so I guess I did it alright. They ate it.
(the room mates) I started at 400 then turned it down after 20 minutes
(when I flipped it) to 350.

> There is a way to tell by "feel" the degree of doneness, but
> it's easier to show that in person. Just remember it's
> possible to cook something more if it's under-done but once
> it's over-done it's too late. You want something that fades
> from pink near the outside to a nice slightly read center
> when you cut it.

This is what scares the begeezis out of me. I think I'll have a supervisor
watch.. I'll do the actual cooking, but with someone watching.

-feverish

> Bill Ranck
> Blacksburg, Va.

feverish wrote:

>
> Everything came out at the exact time!!!!! I'm so proud!! Ya'll do not know
> what an accomplishment this is for me. And!!! My room mates actually ATE
> the food I made.

I love it when that happens.

Now, if you can do that every night of the week for the rest of your
life, you'll have an idea of what mom went through....



Dawn

denise~* wrote:
> feverish wrote:
>
>>
>> Oh wow.. thank you!! Those look easy enough.
>>
>> Now, what do I do with a rib eye steak?
>>
>> -feverish (who's been upgraded to designated cook for the next week)
>
> Isn't that one of those tougher steaks?
>
Absolutely not! It's very tender, usually well marbled. Would be a shame
to dump cream of mushroom soup on a ribeye

Jill

kilikini wrote:
> feverish wrote:
>> denise~* wrote:
>>
>>
>>> Isn't that one of those tougher steaks?
>>
>> I really don't know.
>>
>>> If so, do this.
>>>
>>> Brown steak in a little oil in large pan. Dump in condensed cream
>>> of mushroom soup & let simmer till the soup is like a 'gravy' & the
>>> steak is tender. You can add in a little milk if needed. Also salt
>>> & pepper as desired. If you have the gumption, before you brown the
>>> steak, cook up some chopped onions till translucent, then brown the
>>> steak, then add in the 'soup' (and some milk if necc, but not too
>>> much)
>>>
>>> Serve over rice egg noodles with a veggie of choice & bread.
>>
>> Sounds great!! Thank you Denise. I think I can handle this one, too.
>>
>>
>> -feverish
>
> It's actually a REALLY tender steak. Cutting it up would be for
> sirloin, not a ribeye. Read another post from me.
>
> kili

Sirloin, or round steak or something like that. Definitely not ribeye
steak! And while I'm not going to say one should never use cream of
[whatever] soup in a recipe, it would be a shame to use a ribeye in this
manner. Ribeye should be grilled, broiled or pan-fried rather quickly
(hopefully you folks don't like your steak well done because that's also a
shame with a cut like this!). Serve with a baked potato and a steamed
vegetable and/or a salad.

Jill

"jmcquown" > wrote

> manner. Ribeye should be grilled, broiled or pan-fried rather quickly
> (hopefully you folks don't like your steak well done because that's also a
> shame with a cut like this!). Serve with a baked potato and a steamed
> vegetable and/or a salad.

Agreed. I like ribeye with salt/pepper and granulated garlic.
Garlic optional. No soup, no nothin else.

nancy

feverish wrote:
> denise~* wrote:
>
>
> > Isn't that one of those tougher steaks?
>
> I really don't know.
>
> > If so, do this.
> >
> > Brown steak in a little oil in large pan. Dump in condensed cream of
> > mushroom soup & let simmer till the soup is like a 'gravy' & the steak
> > is tender. You can add in a little milk if needed. Also salt & pepper
> > as desired. If you have the gumption, before you brown the steak, cook
> > up some chopped onions till translucent, then brown the steak, then add
> > in the 'soup' (and some milk if necc, but not too much)
> >
> > Serve over rice egg noodles with a veggie of choice & bread.
>
> Sounds great!! Thank you Denise. I think I can handle this one, too.
>
> -feverish

Yes, it's easy, but read Kilikini's post and my reply. :-) You might
want to save this recipe for another piece of meat.

On Thu, 26 Oct 2006 19:54:44 -0700, feverish > wrote:

>Everything came out at the exact time!!!!! I'm so proud!! Ya'll do not know
>what an accomplishment this is for me. And!!! My room mates actually ATE
>the food I made.

Congratulations! Timing is everything.

--
See return address to reply by email

"feverish" > wrote in message
...
> Janet B. wrote:
>
>
>> Good Job, Kiddo!!!
>> Janet
>
> I was *so* proud last night.. now I'm totally intimidated by this rib eye
> steak thing.
>
> What do I do???
>
> -feverish
>
All the suggestions you got for pan frying are good. I would add (I know
this is too late for this evening, but for the future..) Take the steak out
of the fridge about 1/2 hour ahead so that the meat comes more to room
temperature. Also, when you remove the meat from the pan, let it rest a bit
before cutting. That way all the meat juices will redistribute and not run
out everywhere when you cut. Hope everything turned out great tonight.
Janet

On Fri, 27 Oct 2006 20:38:31 GMT, "kilikini"
> wrote:

>Feverish, Gregory can give some good advice, but he loves to stir trouble.
>Just ignore him or killfile him, if you don't want to talk to him. Please
>don't take it personally. We're here to help.

I think you are Feverish's best resource on rfc Kili... you're a leaf
lover married to a dead animal eater!

--
See return address to reply by email

On Fri, 27 Oct 2006 20:29:48 +0000 (UTC), Looking Glass
> wrote:

>
>It seems this Greg wants to invite a few neighbors over here. Feverish was
>only asking and getting advise about cooking, Then Greggy has to jump in
>with his spew. Seems like Greggy don't like newcomers in his group.
>I'm thinking he and Joanne might be working together. What do ya think?
>
>
I think Greg doesn't post enough over all for you to care one way or
the other.

--
See return address to reply by email

Janet B. wrote:
> "feverish" > wrote in message
> ...
>> Janet B. wrote:
>>
>>
>>> Good Job, Kiddo!!!
>>> Janet
>>
>> I was *so* proud last night.. now I'm totally intimidated by this
>> rib eye steak thing.
>>
>> What do I do???
>>
>> -feverish
>>
> All the suggestions you got for pan frying are good. I would add (I
> know this is too late for this evening, but for the future..) Take
> the steak out of the fridge about 1/2 hour ahead so that the meat
> comes more to room temperature. Also, when you remove the meat from
> the pan, let it rest a bit before cutting. That way all the meat
> juices will redistribute and not run out everywhere when you cut.
> Hope everything turned out great tonight. Janet

I was going to say that, too, Janet and went DOH! I forgot to say let the
steak go to room temp. Thank you for bringing it up.

kili

--
http://www.caringbridge.com/view/kilikini

sf wrote:
> On Fri, 27 Oct 2006 20:38:31 GMT, "kilikini"
> > wrote:
>
>> Feverish, Gregory can give some good advice, but he loves to stir
>> trouble. Just ignore him or killfile him, if you don't want to talk
>> to him. Please don't take it personally. We're here to help.
>
> I think you are Feverish's best resource on rfc Kili... you're a leaf
> lover married to a dead animal eater!

I had to point your post out to my husband, SF, and he laughed his behind
off. :~)

kili
--
http://www.caringbridge.com/view/kilikini

On Sat, 28 Oct 2006 01:54:38 GMT, "kilikini"
> wrote:

>sf wrote:
>>
>> I think you are Feverish's best resource on rfc Kili... you're a leaf
>> lover married to a dead animal eater!
>
>I had to point your post out to my husband, SF, and he laughed his behind
>off. :~)
>
Tell him he's not as high up the food chain as he may think....
remember Little Shop of Horrors?




--
See return address to reply by email

"Naughty Boy" > wrote
> With green vegetable sides, I like to cook them in advance so that they
> are al dente, then plunge them into cold water to halt the cooking. A few
> minutes before the main dish is ready, throw the greens into a pot of
> boiling salted water for a minute or two to reheat. That way you don't
> have to get the timing exactly right.
>

Excellent idea. I will try that.

Nancy Young wrote on 27 Oct 2006 in rec.food.cooking

>
> "jmcquown" > wrote
>
> > manner. Ribeye should be grilled, broiled or pan-fried rather
> > quickly (hopefully you folks don't like your steak well done because
> > that's also a shame with a cut like this!). Serve with a baked
> > potato and a steamed vegetable and/or a salad.
>
> Agreed. I like ribeye with salt/pepper and granulated garlic.
> Garlic optional. No soup, no nothin else.
>
> nancy
>
>
>

I rub in the fresh ground pepper and the granulated garlic about 15
miunutes (both sides) before I'm gonna cook it and lightly sprinkle with
salt just before cooking. Maybe pan fried onions and mushroom mix as a side
with a twiced baked spud.

I use a fork to rub the spices into the meat.

Lamey wrote:


>>Are Joann and Greg married? Their opinions are both equally loopy.
>>
>>The problem here is, even though feverish has trolled other groups, she
>>was just innocently posting in rec.food.ccoking to get some genuine tips.
>>
>>Since when is asking a genuine cooking question classified as trolling,
>>Greg? Are you a total moron?
>
> I think he must be. I mean who ever has thought to tell a UTB what and
> where to post?

I mean.. really.. -or anyone else for that matter.

> I think we need to awaken teh sleeper cells.

It's cool. Everyone else realizes I'm not here trolling. I know you'll see
if he gives me any more 'stuff'

-feverish

Naughty Boy wrote:


>>> To the rest of you, if you check this "feverish" out you'll find out
>>> that it's a troll, it's only reason for being is to get responses
>>> from suckers on newsfroups...this troll especially has a history on
>>> alt.fashion and some other froups.
>>>
>>> Are some people here so desperate to post *anything* that they *have*
>>> to respond to even *very* obvious troll posts...??? It's one reason
>>> why a fairly high percentage of threads here devolve into puerile
>>> garbage. This thread is a splendid example...
>
> Are Joann and Greg married? Their opinions are both equally loopy.
>
> The problem here is, even though feverish has trolled other groups, she
> was just innocently posting in rec.food.ccoking to get some genuine tips.

Which should have been obvious.. I think there's a reading comprehension
problem here somewhere.

-feverish

On Oct 27, 10:02 pm, Naughty Boy > wrote:

> Except for Joann (who seems to have disappeared) and possibly Greg
> (although he may come back and apologize). I say we kick back, relax,
> learn a few cooking tips and not disturb these good people.
>
> Did you know I am an excellent cook?
>


No, I'm here and you didn't run me off. And dipshit, get my damn name
correct if you can't troll correctly crawl back under your rock. I
love posting to retards such as yourself.

Naughty Boy wrote:

> feverish > wrote in news >
>> Naughty Boy wrote:
>>
>>
>>>>> To the rest of you, if you check this "feverish" out you'll find
>>>>> out that it's a troll, it's only reason for being is to get
>>>>> responses from suckers on newsfroups...this troll especially has a
>>>>> history on alt.fashion and some other froups.
>>>>>
>>>>> Are some people here so desperate to post *anything* that they
>>>>> *have* to respond to even *very* obvious troll posts...??? It's
>>>>> one reason why a fairly high percentage of threads here devolve
>>>>> into puerile garbage. This thread is a splendid example...
>>>
>>> Are Joann and Greg married? Their opinions are both equally loopy.
>>>
>>> The problem here is, even though feverish has trolled other groups,
>>> she was just innocently posting in rec.food.ccoking to get some
>>> genuine tips.
>>
>> Which should have been obvious.. I think there's a reading
>> comprehension problem here somewhere.
>>
>> -feverish
>>
>
> I think for the most part the people of rec.cooking are lovely people.

I've found them nice, kind, informative and patient.

> Except for Joann (who seems to have disappeared) and possibly Greg
> (although he may come back and apologize). I say we kick back, relax,
> learn a few cooking tips and not disturb these good people.

Excellent idea.

> Did you know I am an excellent cook?

No, I didn't.
Don't make me rethink my position with Lamey of teh TV dinner fame..
< gryn >

-feverish

Dawn wrote:

> feverish wrote:
>
>>
>> Everything came out at the exact time!!!!! I'm so proud!! Ya'll do not
>> know what an accomplishment this is for me. And!!! My room mates actually
>> ATE the food I made.
>
> I love it when that happens.
>
> Now, if you can do that every night of the week for the rest of your
> life, you'll have an idea of what mom went through....

Every. Night. Of. The. Week. ?????
No way. < smile >

There *must* be a Chinese night, at least once every other week.

-feverish

itsjoannotjoann wrote:

>
>
> On Oct 27, 10:02 pm, Naughty Boy > wrote:
>
>> Except for Joann (who seems to have disappeared) and possibly Greg
>> (although he may come back and apologize). I say we kick back, relax,
>> learn a few cooking tips and not disturb these good people.
>>
>> Did you know I am an excellent cook?
>>
>
>
> No, I'm here and you didn't run me off. And dipshit, get my damn name
> correct if you can't troll correctly crawl back under your rock. I
> love posting to retards such as yourself.

Oh yea, the 'charming' lady from a.f
Had a look there lately? Huh?
You should just bite the bullet and apologize now. Get it over with. Telling
lies about entire clans of folks is not nice.

And we know you want to be nice, right?

-feverish

>
> > On Oct 27, 10:02 pm, Numbskull Boy > wrote:
>

> > love posting to retards such as yourself.So when are you going to apologize you stupid slut?
>
> NB


Never dickhead.

On Oct 28, 12:17 am, fetid > wrote:
Oh yea, the 'charming' lady from a.f
> Had a look there lately? Huh?
> You should just bite the bullet and apologize now. Get it over with. Telling
> lies about entire clans of folks is not nice.
>
> And we know you want to be nice, right?
>

Here's the lovely fetid, aka fetish, that y'all have been fawning over
all night because she asked a question about a recipe and y'all were
able to help this silly twit. Damn, I'd be embarrassed to not even
know how to cook a chicken breast. But what can you expect from slime?
And she's all a twitter because she cooked some Rice-a-Roni and a
chicken breast and that knuckle dragging friend of hers gobbled it
down. Probably doesn't even know what a knife and fork are.

And no fetid, I'll not apologize to you are or your scumbag friends.
Suck it up and come to terms with it, I'm not apologizing to lowlife
fungus. Uncle Sam doesn't bow to terrorists and I don't apologize to
trash.

Now run with!

itsjoannotjoann wrote:

>
>
> On Oct 28, 12:17 am, fetid > wrote:
> Oh yea, the 'charming' lady from a.f
>> Had a look there lately? Huh?
>> You should just bite the bullet and apologize now. Get it over with.
>> Telling lies about entire clans of folks is not nice.
>>
>> And we know you want to be nice, right?
>>
>
> Here's the lovely fetid, aka fetish, that y'all have been fawning over
> all night because she asked a question about a recipe and y'all were
> able to help this silly twit. Damn, I'd be embarrassed to not even
> know how to cook a chicken breast. But what can you expect from slime?
> And she's all a twitter because she cooked some Rice-a-Roni and a
> chicken breast and that knuckle dragging friend of hers gobbled it
> down. Probably doesn't even know what a knife and fork are.
>
> And no fetid, I'll not apologize to you are or your scumbag friends.
> Suck it up and come to terms with it, I'm not apologizing to lowlife
> fungus. Uncle Sam doesn't bow to terrorists and I don't apologize to
> trash.
>
> Now run with!

More reading comprehension problems, eh, joanie? Unimaginable for such a
high and mighty personage such as yerself. Therefore, you must be trying to
bait me by calling me names. Tsk tsk.. shame on you.

Among your many other problems, joanie, you seem to have a superiority
complex. And.. now you've insulted this entire group. Why would you do
that? Simply to prove how stupid everyone is for helping me with basic
things that I don't know?

You're a real piece of work, joanie.

I truly feel sorry for anyone involved in any aspect of you in real life.
You must make living near you pure hell.

-feverish

feverish wrote:
> Lamey wrote:
>
>
>>> Are Joann and Greg married? Their opinions are both equally loopy.
>>>
>>> The problem here is, even though feverish has trolled other groups,
>>> she was just innocently posting in rec.food.ccoking to get some
>>> genuine tips.
>>>
>>> Since when is asking a genuine cooking question classified as
>>> trolling, Greg? Are you a total moron?
>>
>> I think he must be. I mean who ever has thought to tell a UTB what
>> and where to post?
>
> I mean.. really.. -or anyone else for that matter.
>
>> I think we need to awaken teh sleeper cells.
>
> It's cool. Everyone else realizes I'm not here trolling. I know
> you'll see if he gives me any more 'stuff'
>
> -feverish

I'll give you "stuff" if you start cross-posting all your replies. You
asked, you got answers, regardless of what Greg said.

jmcquown wrote:

> feverish wrote:
>> Lamey wrote:
>>
>>
>>>> Are Joann and Greg married? Their opinions are both equally loopy.
>>>>
>>>> The problem here is, even though feverish has trolled other groups,
>>>> she was just innocently posting in rec.food.ccoking to get some
>>>> genuine tips.
>>>>
>>>> Since when is asking a genuine cooking question classified as
>>>> trolling, Greg? Are you a total moron?
>>>
>>> I think he must be. I mean who ever has thought to tell a UTB what
>>> and where to post?
>>
>> I mean.. really.. -or anyone else for that matter.
>>
>>> I think we need to awaken teh sleeper cells.
>>
>> It's cool. Everyone else realizes I'm not here trolling. I know
>> you'll see if he gives me any more 'stuff'
>>
>> -feverish
>
> I'll give you "stuff" if you start cross-posting all your replies. You
> asked, you got answers, regardless of what Greg said.

And what have I xposted except for joanies junk? And UTB related things,
saying what a nice group this is. You'll find nothing.
So, fine. If and when I start xposting, please give me all the "stuff" you
like.

-feverish