Today there was top round (london broil) on sale, BOGO $4.99/lb. So I
picked two nearly identical weight 2 1/2 pounders... what to do with
5lbs of beautiful beef, burgers of course.

Got to try my new grinder, excellent:


Lets back up a bit, started with a stiff gin and tonic.
Got real lime and a real stemmed cherry:


I weigh em, 10 ounces per, bigger than some implants:


I form burgers kinda ovate, fits a roll but a nicer presentation as a
chopped steak smothered w/onions n' shrooms, ovalte I can fit all
seven in my pan:


Before anyone asks the reason the color of the gin and tonic is less
red in that last picture is because it's my second, and I didn't add a
new cherry so didn't add another slug of cherry juice.

Okay, didn't cook any tonight, I froze them all.

Anyone who doesn't own a real meat grinder has no idea what/who
they're missing.

Sheldon

On Apr 20, 8:56 pm, Sheldon > wrote:
> Today there was top round (london broil) on sale, BOGO $4.99/lb. So I
> picked two nearly identical weight 2 1/2 pounders... what to do with
> 5lbs of beautiful beef, burgers of course.
>
> Got to try my new grinder, excellent:
>
>
> Lets back up a bit, started with a stiff gin and tonic.
> Got real lime and a real stemmed cherry:
>
>
> I weigh em, 10 ounces per, bigger than some implants:
>
>
> I form burgers kinda ovate, fits a roll but a nicer presentation as a
> chopped steak smothered w/onions n' shrooms, ovalte I can fit all
> seven in my pan:
>
>
> Before anyone asks the reason the color of the gin and tonic is less
> red in that last picture is because it's my second, and I didn't add a
> new cherry so didn't add another slug of cherry juice.
>
> Okay, didn't cook any tonight, I froze them all.
>
> Anyone who doesn't own a real meat grinder has no idea what/who
> they're missing.
>
> Sheldon

Why would anyone add a cherry to a gin an tonic? The first picture
was frightening

Sheldon wrote:
> Today there was top round (london broil) on sale, BOGO $4.99/lb. So I
> picked two nearly identical weight 2 1/2 pounders... what to do with
> 5lbs of beautiful beef, burgers of course.
>
> Got to try my new grinder, excellent:
>
>
> Lets back up a bit, started with a stiff gin and tonic.
> Got real lime and a real stemmed cherry:
>
>
> I weigh em, 10 ounces per, bigger than some implants:
>
>
> I form burgers kinda ovate, fits a roll but a nicer presentation as a
> chopped steak smothered w/onions n' shrooms, ovalte I can fit all
> seven in my pan:
>
>
Is there a reason it appears there is a telephone shaped thing on your
cutting board?

Jill

John Kane replied to Sheldon:

>> Before anyone asks the reason the color of the gin and tonic is less
>> red in that last picture is because it's my second, and I didn't add a
>> new cherry so didn't add another slug of cherry juice.
<snip>
>
> Why would anyone add a cherry to a gin an tonic?


Because that's the people LIKE gin & tonics to be made when they have
Chronic Taste In Ass Disease.

Bob

"Sheldon" > wrote in message
ups.com...
> Today there was top round (london broil) on sale, BOGO $4.99/lb. So I
> picked two nearly identical weight 2 1/2 pounders... what to do with
> 5lbs of beautiful beef, burgers of course.
>
> Got to try my new grinder, excellent:
>

Why can't you learn to post a simple link?

cybercat made fun of Sheldon:

>>
>
> Why can't you learn to post a simple link?


He's a Usenet newbie and a complete retard.

Bob

cybercat wrote:
> "Sheldon" > wrote in message
> ups.com...
>> Today there was top round (london broil) on sale, BOGO $4.99/lb. So I
>> picked two nearly identical weight 2 1/2 pounders... what to do with
>> 5lbs of beautiful beef, burgers of course.
>>
>> Got to try my new grinder, excellent:
>>
>
> Why can't you learn to post a simple link?
>
>
I had no trouble viewing this picture (or any of the others, for that
matter), so your above remark puzzled me a bit.
My newsreader allows me to click on the above link, and in turn that
launches the pic in my browser, no problem.

Doesn't it work like that for you? Just curious.
--
Cheers
Chatty Cathy

Sheldon said...

> Today there was top round (london broil) on sale, BOGO $4.99/lb. So I
> picked two nearly identical weight 2 1/2 pounders... what to do with
> 5lbs of beautiful beef, burgers of course.
>
> Got to try my new grinder, excellent:
>
>
> Lets back up a bit, started with a stiff gin and tonic.
> Got real lime and a real stemmed cherry:
>
>
> I weigh em, 10 ounces per, bigger than some implants:
>
>
> I form burgers kinda ovate, fits a roll but a nicer presentation as a
> chopped steak smothered w/onions n' shrooms, ovalte I can fit all
> seven in my pan:
>
>
> Before anyone asks the reason the color of the gin and tonic is less
> red in that last picture is because it's my second, and I didn't add a
> new cherry so didn't add another slug of cherry juice.
>
> Okay, didn't cook any tonight, I froze them all.
>
> Anyone who doesn't own a real meat grinder has no idea what/who
> they're missing.
>
> Sheldon


No matter the color of the gin and tonic, WTF, you go grinding up burgers,
spin a yarn with photos to boot and then don't cook one or two???

Rather drink than eat?

Ya liquor'd up BUM!!!

Andy

On Sat, 21 Apr 2007 09:59:15 +0200, Chatty Cathy
> wrote:

>>> Got to try my new grinder, excellent:
>>>
>>
>> Why can't you learn to post a simple link?
>>
>>
>I had no trouble viewing this picture (or any of the others, for that
>matter), so your above remark puzzled me a bit.
>My newsreader allows me to click on the above link, and in turn that
>launches the pic in my browser, no problem.

There is something "non standard" with the way he posts his Urls. They
do not show as a normal link for me, either. I've been on Usenet for
over 10 years and this is not a normal thing. He's doing something
odd.

--
Zilbandy

"Zilbandy" > wrote

> On Sat, 21 Apr 2007 09:59:15 +0200, Chatty Cathy
> > wrote:
>
>>>> Got to try my new grinder, excellent:
>>>>

>>I had no trouble viewing this picture (or any of the others, for that
>>matter), so your above remark puzzled me a bit.
>>My newsreader allows me to click on the above link, and in turn that
>>launches the pic in my browser, no problem.
>
> There is something "non standard" with the way he posts his Urls. They
> do not show as a normal link for me, either. I've been on Usenet for
> over 10 years and this is not a normal thing. He's doing something
> odd.

Tinypic has a copy feature now, one of the links is in that format.
I don't have a problem with it because I cut and paste, anyway.

nancy

Nancy Young wrote:
> "Zilbandy" > wrote
>
>> On Sat, 21 Apr 2007 09:59:15 +0200, Chatty Cathy
>> > wrote:
>>
>>>>> Got to try my new grinder, excellent:
>>>>>
>
>>> I had no trouble viewing this picture (or any of the others, for that
>>> matter), so your above remark puzzled me a bit.
>>> My newsreader allows me to click on the above link, and in turn that
>>> launches the pic in my browser, no problem.
>> There is something "non standard" with the way he posts his Urls. They
>> do not show as a normal link for me, either. I've been on Usenet for
>> over 10 years and this is not a normal thing. He's doing something
>> odd.
>
> Tinypic has a copy feature now, one of the links is in that format.
> I don't have a problem with it because I cut and paste, anyway.

Hmmmm. Wonder if its "browser-related". Only "odd" thing I have noticed
is that it has that *[/IMG]* in the link. My browser "strips that out"
automatically and "fixes it up". In other words, when I click on the
link in my newsreader and then look at the URL it puts in the browser,
it transforms it to:

http://i12.tinypic.com/2ziyj4w.jpg%5B/IMG

which works just fine. Dunno if all browsers do that. I am using
Firefox, BTW.

OBFood: Old faithful roast chicken today.....
--
Cheers
Chatty Cathy

"Chatty Cathy" > wrote in message
...
> Nancy Young wrote:
>> "Zilbandy" > wrote
>>
snip
>
> Hmmmm. Wonder if its "browser-related". Only "odd" thing I have noticed is
> that it has that *[/IMG]* in the link. My browser "strips that out"
> automatically and "fixes it up". In other words, when I click on the link
> in my newsreader and then look at the URL it puts in the browser, it
> transforms it to:
>
> http://i12.tinypic.com/2ziyj4w.jpg%5B/IMG
>
> which works just fine. Dunno if all browsers do that. I am using Firefox,
> BTW.
>
> OBFood: Old faithful roast chicken today.....
> --
> Cheers
> Chatty Cathy

Something odd started happening about 2-3 weeks ago -- I wonder if MS gave
us another security update? When I tried to post a tiny URL last week I was
unable to make one with the usual blue link. This week I had no problem.
But I still am unable to get the traditional link from Sheldon's postings.
I tried following some gabbled info on links and security from MS and as
usual got the usual BS. As soon as my computer is so secure I am no longer
able to post anywhere I quit.
Janet

Janet B. wrote:

>
> Something odd started happening about 2-3 weeks ago -- I wonder if MS gave
> us another security update? When I tried to post a tiny URL last week I was
> unable to make one with the usual blue link. This week I had no problem.
> But I still am unable to get the traditional link from Sheldon's postings.
> I tried following some gabbled info on links and security from MS and as
> usual got the usual BS. As soon as my computer is so secure I am no longer
> able to post anywhere I quit.
> Janet
>
>
I know the feeling. I did quit - using MS that is

So, you still can't get to those links he posted?

--
Cheers
Chatty Cathy

"Chatty Cathy" > wrote in message
...
> Janet B. wrote:
>
>>
>> Something odd started happening about 2-3 weeks ago -- I wonder if MS
>> gave us another security update? When I tried to post a tiny URL last
>> week I was unable to make one with the usual blue link. This week I had
>> no problem. But I still am unable to get the traditional link from
>> Sheldon's postings. I tried following some gabbled info on links and
>> security from MS and as usual got the usual BS. As soon as my computer
>> is so secure I am no longer able to post anywhere I quit.
>> Janet
> I know the feeling. I did quit - using MS that is
>
> So, you still can't get to those links he posted?
>
> --
> Cheers
> Chatty Cathy

If you read Sheldon's post thru Google Groups, you can easily click on the
links.

Elisa

Elisa wrote:

>
> If you read Sheldon's post thru Google Groups, you can easily click on the
> links.

Don't use google, but this is getting "Curiouser and curiouser".....

--
Cheers
Chatty Cathy

"Chatty Cathy" > wrote in message
...
> cybercat wrote:
>> "Sheldon" > wrote in message
>> ups.com...
>>> Today there was top round (london broil) on sale, BOGO $4.99/lb. So I
>>> picked two nearly identical weight 2 1/2 pounders... what to do with
>>> 5lbs of beautiful beef, burgers of course.
>>>
>>> Got to try my new grinder, excellent:
>>>
>>
>> Why can't you learn to post a simple link?
> I had no trouble viewing this picture (or any of the others, for that
> matter), so your above remark puzzled me a bit.
> My newsreader allows me to click on the above link, and in turn that
> launches the pic in my browser, no problem.
>
> Doesn't it work like that for you? Just curious.
> --

No. Hence my comment. ?? I use Outlook Express, and Sheldon's
are the only "links" that show up this way because he is posting them
stupidly.



--
Posted via a free Usenet account from http://www.teranews.com

"Zilbandy" > wrote in message
...
> On Sat, 21 Apr 2007 09:59:15 +0200, Chatty Cathy
> > wrote:
>
>>>> Got to try my new grinder, excellent:
>>>>
>>>
>>> Why can't you learn to post a simple link?
>>>
>>>
>>I had no trouble viewing this picture (or any of the others, for that
>>matter), so your above remark puzzled me a bit.
>>My newsreader allows me to click on the above link, and in turn that
>>launches the pic in my browser, no problem.
>
> There is something "non standard" with the way he posts his Urls. They
> do not show as a normal link for me, either. I've been on Usenet for
> over 10 years and this is not a normal thing. He's doing something
> odd.
>

And when aggressively stupid, obnoxious people do odd things, well, I call
that "Open Season."



--
Posted via a free Usenet account from http://www.teranews.com

"Chatty Cathy" > wrote
> http://i12.tinypic.com/2ziyj4w.jpg%5B/IMG
>
> which works just fine. Dunno if all browsers do that. I am using Firefox,
> BTW.

I tried Firefox and really did not like it. I see now that it is helpful for
viewing stupidly posted URLs, though. Good to know.

>
> OBFood: Old faithful roast chicken today.....
> --

How do you spice yours? I have been enjoying rosemary
tucked under the skin of baked breasts or put in the cavity
of the whole bird. And whoever told me to put an onion in
the cavity really did a lot for my roasted chicken.

I also put mine in for 15 minutes on 450, then add a cup of
water so the browned juices won't burn and turn it down
to 350 for the rest of the cooking time. How do you do yours?



--
Posted via a free Usenet account from http://www.teranews.com

cybercat wrote:

> And when aggressively stupid, obnoxious people do odd things, well, I call
> that "Open Season."
>
Sayeth the agressively stupid, obnoxious odd ball who is still using MS
Outlook Express??

Chatty Cathy wrote:


> I had no trouble viewing this picture (or any of the others, for that
> matter), so your above remark puzzled me a bit.
> My newsreader allows me to click on the above link, and in turn that
> launches the pic in my browser, no problem.
>
> Doesn't it work like that for you? Just curious.

I'm reading through Google Groups and my browser is Safari. His links
open just fine in a new browser window, so I'm not sure what the
other's complaints are either.

--Lin

cybercat wrote:

>
> How do you spice yours? I have been enjoying rosemary
> tucked under the skin of baked breasts or put in the cavity
> of the whole bird. And whoever told me to put an onion in
> the cavity really did a lot for my roasted chicken.

Spices depend on my mood. I like rosemary, which is also good with lamb
BTW. I sometimes do it the Mimi Hiller way, and use her "selection" of
spices but that takes quite a while to cook. We get a spice brand here
called "Ina Paarman" (sort of our version of Penzey's) - they have a
"Chicken spice" blend that I use sometimes - very nice, contains no MSG,
which is a little "pet hate" of mine I rub this all over the chicken
and pop in the roasting pan.

I agree, onion is good for stuffing the cavity. So is using a whole
lemon or two (Have you tried the famous "Roast Chicken with lemons" that
ChrisD has under her signature dishes?) Good stuff.
>
> I also put mine in for 15 minutes on 450, then add a cup of
> water so the browned juices won't burn and turn it down
> to 350 for the rest of the cooking time. How do you do yours?
>
>
I do mine at 180C (think that's around 350F) for about 1-1/2 to 2 hours.
Depends on the size of the chicken... (I usually only get a 2-3
pounder). I haven't tried throwing in a cup of water while its still
roasting - but I do often roast some carrots and spuds with it too. I
also make a nice "gravy" with the pan-juices and a little water once the
bird is done.

--
Cheers
Chatty Cathy

On Sat, 21 Apr 2007 03:36:04 -0700, Zilbandy
> wrote:

>On Sat, 21 Apr 2007 09:59:15 +0200, Chatty Cathy
> wrote:
>
>>>> Got to try my new grinder, excellent:
>>>>
>>>
>>> Why can't you learn to post a simple link?
>>>
>>>
>>I had no trouble viewing this picture (or any of the others, for that
>>matter), so your above remark puzzled me a bit.
>>My newsreader allows me to click on the above link, and in turn that
>>launches the pic in my browser, no problem.
>
>There is something "non standard" with the way he posts his Urls. They
>do not show as a normal link for me, either. I've been on Usenet for
>over 10 years and this is not a normal thing. He's doing something
>odd.

If I want to see the pictures, I just click on Reply and then I can
delete the [img] part and then click on the URL.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

"Goomba38" > wrote in message
. ..
> cybercat wrote:
>
>> And when aggressively stupid, obnoxious people do odd things, well, I
>> call that "Open Season."
> Sayeth the agressively stupid, obnoxious odd ball who is still using MS
> Outlook Express??

Coming from you, I will take that as a compliment. Outlook Express rocks,
too. And you still suck.

"Chatty Cathy" > wrote
>
>(Have you tried the famous "Roast Chicken with lemons" that ChrisD has
>under her signature dishes?) Good stuff.

You know, Lyn and others have mentioned how good this is,
but the idea of lemons baked with chicken does not appeal to
me. Which is not to say that it is not good, I'm sure it is. I may
have to try it, if I can get past my prejudice.

>>
>> I also put mine in for 15 minutes on 450, then add a cup of
>> water so the browned juices won't burn and turn it down
>> to 350 for the rest of the cooking time. How do you do yours?
> I do mine at 180C (think that's around 350F) for about 1-1/2 to 2 hours.
> Depends on the size of the chicken... (I usually only get a 2-3 pounder).
> I haven't tried throwing in a cup of water while its still roasting - but
> I do often roast some carrots and spuds with it too. I also make a nice
> "gravy" with the pan-juices and a little water once the bird is done.
>

Since you bake it at such a low heat you don't need to put any water
in. The only reason I do is because of the high initial cooking temp. If
I don't the good juices will burn. (I find that the intial high temp begins
the browning process in a way that improves the flavor of the finished
bird, and makes the end product juicier.) I also make gravy, and made
the very best I ever have last week, with chicken roasted as above,
using homemade stock I had frozen for the liquid. It was wonderfully
brown from the drippings and had an intense, delicious chicken flavor.

cybercat wrote:

>
> You know, Lyn and others have mentioned how good this is,
> but the idea of lemons baked with chicken does not appeal to
> me. Which is not to say that it is not good, I'm sure it is. I may
> have to try it, if I can get past my prejudice.

Go, on, be daring I promise you won't be sorry.

>
> Since you bake it at such a low heat you don't need to put any water
> in. The only reason I do is because of the high initial cooking temp. If
> I don't the good juices will burn. (I find that the intial high temp begins
> the browning process in a way that improves the flavor of the finished
> bird, and makes the end product juicier.) I also make gravy, and made
> the very best I ever have last week, with chicken roasted as above,
> using homemade stock I had frozen for the liquid. It was wonderfully
> brown from the drippings and had an intense, delicious chicken flavor.
>

Forgot to mention: I have an electric oven that has a "grill" element
above. I can turn that on for a little while if necessary, that also
helps the browning process too, but I have to watch it closely - or it
"burns" the skin too much.

I keep the carcass for making chicken stock too. Good stuff.

--
Cheers
Chatty Cathy

On Apr 20, 8:56 pm, Sheldon > wrote:
> Today there was top round (london broil) on sale, BOGO $4.99/lb. So I
> picked two nearly identical weight 2 1/2 pounders... what to do with
> 5lbs of beautiful beef, burgers of course.
>
> Got to try my new grinder, excellent:
>
>
> Lets back up a bit, started with a stiff gin and tonic.
> Got real lime and a real stemmed cherry:
>
>
> I weigh em, 10 ounces per, bigger than some implants:
>
>
> I form burgers kinda ovate, fits a roll but a nicer presentation as a
> chopped steak smothered w/onions n' shrooms, ovalte I can fit all
> seven in my pan:
>
>
> Before anyone asks the reason the color of the gin and tonic is less
> red in that last picture is because it's my second, and I didn't add a
> new cherry so didn't add another slug of cherry juice.
>
> Okay, didn't cook any tonight, I froze them all.
>
> Anyone who doesn't own a real meat grinder has no idea what/who
> they're missing.
>
> Sheldon

Your beef looks warm.

Goomba38 wrote:
> cybercat wrote:
>
>> And when aggressively stupid, obnoxious people do odd things, well, I
>> call that "Open Season."
> Sayeth the agressively stupid, obnoxious odd ball who is still using MS
> Outlook Express??

Goomba, please take your own advice and take this discussion to email.
It's patently obvious that you and cybercat don't like one another. I
for one, don't care, and I am fairly sure a few other people might just
feel the same way.
--
Cheers
Chatty Cathy

Jimmy wrote:
>
> Your beef looks warm.

Anyone who has ever ground meat can plainly see that the meat coming
from the grinder if anything is too cold, that's why the grind looks
so stiff.

"Sheldon" > wrote in message
ups.com...
>> Okay, didn't cook any tonight, I froze them all.
>
> Anyone who doesn't own a real meat grinder has no idea what/who
> they're missing.
>
> Sheldon


Unless you have a restaurant nearby that makes their burgers from fresh
ground, never frozen beef everyday. And they grill the buns too. Sometimes
they're so busy you have to wait for a parking space!


Ms P

On Apr 21, 5:10�am, Andy <q> wrote:
> Sheldon said...
>
>
>
>
>
> > Today there was top round (london broil) on sale, BOGO $4.99/lb. *So I
> > picked two nearly identical weight 2 1/2 pounders... what to do with
> > 5lbs of beautiful beef, burgers of course.
>
> > Got to try my new grinder, excellent:
> >
>
> > Lets back up a bit, started with a stiff gin and tonic.
> > Got real lime and a real stemmed cherry:
> >
>
> > I weigh em, 10 ounces per, bigger than some implants:
> >
>
> > I form burgers kinda ovate, fits a roll but a nicer presentation as a
> > chopped steak smothered w/onions n' shrooms, ovalte I can fit all
> > seven in my pan:
> >
>
> > Before anyone asks the reason the color of the gin and tonic is less
> > red in that last picture is because it's my second, and I didn't add a
> > new cherry so didn't add another slug of cherry juice.
>
> > Okay, didn't cook any tonight, I froze them all.
>
> > Anyone who doesn't own a real meat grinder has no idea what/who
> > they're missing.
>
> > Sheldon
>
> No matter the color of the gin and tonic, WTF, you go grinding up burgers,
> spin a yarn with photos to boot and then don't cook one or two???
>
> Rather drink than eat?
>
> Ya liquor'd up BUM!!!

I previously posted pictures of the exact same kind of burgers
cooking.

http://i18.tinypic.com/40c2is1.jpg

On Apr 21, 8:01?am, Chatty Cathy > wrote:
> Nancy Young wrote:
> > "Zilbandy" > wrote
>
> >> On Sat, 21 Apr 2007 09:59:15 +0200, Chatty Cathy
> >> > wrote:
>
> >>>>> Got to try my new grinder, excellent:
> >>>>>
>
> >>> I had no trouble viewing this picture (or any of the others, for that
> >>> matter), so your above remark puzzled me a bit.
> >>> My newsreader allows me to click on the above link, and in turn that
> >>> launches the pic in my browser, no problem.
> >> There is something "non standard" with the way he posts his Urls. They
> >> do not show as a normal link for me, either. I've been on Usenet for
> >> over 10 years and this is not a normal thing. He's doing something
> >> odd.
>
> > Tinypic has a copy feature now, one of the links is in that format.
> > I don't have a problem with it because I cut and paste, anyway.
>
> Hmmmm. Wonder if its "browser-related". Only "odd" thing I have noticed
> is that it has that *[/IMG]* in the link. My browser "strips that out"
> automatically and "fixes it up". In other words, when I click on the
> link in my newsreader and then look at the URL it puts in the browser,
> it transforms it to:
>
> http://i12.tinypic.com/2ziyj4w.jpg%5B/IMG
>
> which works just fine. Dunno if all browsers do that. I am using
> Firefox, BTW.

Seems only those running antiquated PCs with antiquated software are
having a problem... from now on I will strip off the bracketed code
for the crybabies... but I'm sure they'll find something else to whine
about.

Lemme try a couple of other tinypic formats...
<a href="http://tinypic.com" target="_blank"><img src="http://
i13.tinypic.com/34edyxf.jpg" border="0" alt="Image and video hosting
by TinyPic"></a>

That's their first one, looks too, too...

This is their last link:
http://tinypic.com/view.php?pic=2hwk4l5

The middle link I usually use...

With bracketed part:


Without bracketed part:
http://i11.tinypic.com/2myaexx.jpg

I'm certain there will always those who can never be satisfied.

Sheldon

"Sheldon" > wrote in message
ups.com...
> On Apr 21, 8:01?am, Chatty Cathy > wrote:
>> Nancy Young wrote:
>> > "Zilbandy" > wrote
>>
>> >> On Sat, 21 Apr 2007 09:59:15 +0200, Chatty Cathy
>> >> > wrote:
>>
>> >>>>> Got to try my new grinder, excellent:
>> >>>>>
>>
>> >>> I had no trouble viewing this picture (or any of the others, for that
>> >>> matter), so your above remark puzzled me a bit.
>> >>> My newsreader allows me to click on the above link, and in turn that
>> >>> launches the pic in my browser, no problem.
>> >> There is something "non standard" with the way he posts his Urls. They
>> >> do not show as a normal link for me, either. I've been on Usenet for
>> >> over 10 years and this is not a normal thing. He's doing something
>> >> odd.
>>
>> > Tinypic has a copy feature now, one of the links is in that format.
>> > I don't have a problem with it because I cut and paste, anyway.
>>
>> Hmmmm. Wonder if its "browser-related". Only "odd" thing I have noticed
>> is that it has that *[/IMG]* in the link. My browser "strips that out"
>> automatically and "fixes it up". In other words, when I click on the
>> link in my newsreader and then look at the URL it puts in the browser,
>> it transforms it to:
>>
>> http://i12.tinypic.com/2ziyj4w.jpg%5B/IMG
>>
>> which works just fine. Dunno if all browsers do that. I am using
>> Firefox, BTW.
>
> Seems only those running antiquated PCs with antiquated software are
> having a problem... from now on I will strip off the bracketed code
> for the crybabies... but I'm sure they'll find something else to whine
> about.


Nope. I'm running a two week old computer with Vista. Your links don't
work for me either.
>
> Lemme try a couple of other tinypic formats...
> <a href="http://tinypic.com" target="_blank"><img src="http://
> i13.tinypic.com/34edyxf.jpg" border="0" alt="Image and video hosting
> by TinyPic"></a>
>
> That's their first one, looks too, too...
>
> This is their last link:
> http://tinypic.com/view.php?pic=2hwk4l5


This one works.

>
> The middle link I usually use...
>
> With bracketed part:
>
>
> Without bracketed part:
> http://i11.tinypic.com/2myaexx.jpg

This one works.

>
> I'm certain there will always those who can never be satisfied.
>
> Sheldon
>

Ms P wrote:

>
> Nope. I'm running a two week old computer with Vista. Your links don't
> work for me either.


http://www.theregister.com/2007/04/2...fers_xp_again/

Wonder if this link works

--
Cheers
Chatty Cathy

"Chatty Cathy" > wrote in message
...
> Ms P wrote:
>
>>
>> Nope. I'm running a two week old computer with Vista. Your links don't
>> work for me either.
>
>
> http://www.theregister.com/2007/04/2...fers_xp_again/
>
> Wonder if this link works
>
> --
> Cheers
> Chatty Cathy

I much prefer XP but I don't want a Dell. As far as I can tell Vista only
has a few improvements and most are changes but not improvements. Windows
Mail is definitely not an improvement.


Ms P

"Sheldon" > wrote in message
ups.com...
>
> Lets back up a bit, started with a stiff gin and tonic.
> Got real lime and a real stemmed cherry:
>
>
>
> Sheldon
>
Sheldon, for an alternative "getting started" drink try this recipe for an
"In Like Gin" cocktail.
http://www.videojug.com/film/how-to-...e-gin-cocktail
Their blood mary recipe is by far the best one I've ever had, though it was
also the first I've had in at least 20 years.
http://www.videojug.com/film/how-to-...-mary-cocktail

Videojug is a great cooking site all may not know about.

Kent

"Kent" wrote:
> "Sheldon" wrote:
>
> > Lets back up a bit, started with a stiff gin and tonic.
> > Got real lime and a real stemmed cherry:
> >
>
> > Sheldon
>
> Sheldon, for an alternative "getting started" drink try this recipe for an
> "In Like Gin" cocktail.http://www.videojug.com/film/how-to-...e-gin-cocktail
> Their blood mary recipe is by far the best one I've ever had, though it was
> also the first I've had in at least 20 years.http://www.videojug.com/film/how-to-...-mary-cocktail


Interesting drinks but a lot of work, I like drinks I can prepare
quickly, with no fuss, no muss, and with twice the alcohol they used.

> Videojug is a great cooking site all may not know about.

I was hoping for a bar with different kinda jugs. hehe

Thanks.

Sheldon

Sheldon wrote:
> Andy <q> wrote:
>
> > No matter the color of the gin and tonic, WTF, you go grinding up burgers,
> > spin a yarn with photos to boot and then don't cook one or two???
>
> > Rather drink than eat?
>
> > Ya liquor'd up BUM!!!
>
> I previously posted pictures of the exact same kind of burgers
> cooking.
>
> http://i18.tinypic.com/40c2is1.jpg

I see it works with the bracketed portion omited... tinypics added
those brackets just recently when they revamped thier web site... the
brackets work for me and for most others, but from now on I will
remember to omit them... then anyone has a bitch take it up with
tinypics.

Sheldon

On Sat, 21 Apr 2007 16:18:58 +0200, Chatty Cathy
> wrote:

>cybercat wrote:
>
>>
>> You know, Lyn and others have mentioned how good this is,
>> but the idea of lemons baked with chicken does not appeal to
>> me. Which is not to say that it is not good, I'm sure it is. I may
>> have to try it, if I can get past my prejudice.
>
>Go, on, be daring I promise you won't be sorry.

This recipe is from one of the Doyenne's of Italian cooking, Marcella
Hazan and is in her book More Classic Italian Cooking. So very
simple, yet so very good.

I just roasted one a few days ago, and am not just getting the last
bits of meat off the carcass. I *might* make chicken broth with the
carcass..

Christine

On Sat, 21 Apr 2007 08:55:46 -0400, "cybercat" >
wrote:
>
>"Zilbandy" > wrote in message
.. .
>> On Sat, 21 Apr 2007 09:59:15 +0200, Chatty Cathy
>> > wrote:
>>
>>>I had no trouble viewing this picture (or any of the others, for that
>>>matter), so your above remark puzzled me a bit.
>>>My newsreader allows me to click on the above link, and in turn that
>>>launches the pic in my browser, no problem.
>>
>> There is something "non standard" with the way he posts his Urls. They
>> do not show as a normal link for me, either. I've been on Usenet for
>> over 10 years and this is not a normal thing. He's doing something
>> odd.
>>
>
>And when aggressively stupid, obnoxious people do odd things, well, I call
>that "Open Season."

He's using "IMG Code for for Forums and Message Boards" instead of
"URL for Email and IM". That's all.

IMG Code:
URL: http://tinypic.com/view.php?pic=2e2getv

I use an old version of Agent with Firefox set as my default browser.
Agent does not recognize [IMG] as a clickable link, so FF doesn't get
a chance to play with it. As a result of this thread, I pasted the
entire URL directly into FF. It did not ignore [IMG] and told me it
was not a valid URL, so Cathy's news reader must strip off the [IMG]
tags for her.

In any case, most of us post the URL when we use TinyPic. Both will
get you to the same place (immediately) if the OP remembers to trim
off extranious [IMG] code. http://i14.tinypic.com/2e2getv.jpg



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On Sat, 21 Apr 2007 09:03:57 -0500, The Cook >
wrote:

>If I want to see the pictures, I just click on Reply and then I can
>delete the [img] part and then click on the URL.

Copy/Paste works too. I can just select the url itself and not copy
the tags, paste it into my browser and I'm good to go.

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