[snip cookery]

No cluons were harmed when wrote:
>You can get scrod in New England.

My sister once got scrod by a moose...


Mark Edwards
--
Proof of Sanity Forged Upon Request

In article >,
Terri > wrote:

> We here at The Merikan Manor prefer Lindt's dark chocolate truffles.

New Hampshire's existence is hard to justify, but Lindt comes close.

--
- Doctroid Doctroid Holmes
It's too confused to make sense, so let's make nonsense.
-- Chris McG.

"Doctroid" > wrote:

> > We here at The Merikan Manor prefer Lindt's dark chocolate truffles.
>
> New Hampshire's existence is hard to justify, but Lindt comes close.

Citing Massachutes troopers for loitering in NH liquor
store parking lots did it for me. Okay, they probably
just threatened to cite them, professional courtesy and
all that, but it was still cool. Plus they have some
good ski areas. And maple syrup. I don't know much
about southern NH though. As a suburb of Boston there
is always a shot at sucking. From Washington all the
way to Boston, the population density is generally way
too high for me.

--oTTo--

In article >,
"Otto Bahn" > wrote:

> Citing Massachutes troopers for loitering in NH liquor
> store parking lots did it for me. Okay, they probably
> just threatened to cite them, professional courtesy and
> all that, but it was still cool. Plus they have some
> good ski areas. And maple syrup.

You can ski in other places, you know, and get maple syrup elsewhere
too. You can even buy New York maple syrup just to **** off Vermont.

Hassling Massachusetts troopers: Priceless, though.

--
- Doctroid Doctroid Holmes
It's too confused to make sense, so let's make nonsense.
-- Chris McG.

* Otto Bahn wrote, On 31/07/07 01:53 PM:
> "notbob" > wrote in message . ..
>> On 2007-07-31, Otto Bahn > wrote:
>>
>>>> The Joy of Japanese Cooking
>>>> Escoffier, Elements of Fine Cooking
>>>> Kuhn Rikon
>>>> RFC
>>>> Pies and Pastries at the Academy (CCA before it sold out)
>>> Why do you hate American cuisine?
>> What the Hell are you talking about? At least three of my books deal
>> almost exclusively with American cuisine. The Kuhn Rikon cookbook has
>> mostly classic American dishes like split pea soup and pot roast and
>> the like.
>
> Kuhn Rikon? There's your first clue. Just because some
> Japanese cook does some American dishes doesn't make it
> American cuisine.
>
>> Let's face it, only stupid Americans would pay $200 for
>> pressure cooker. What do you think the rfc cookbook is? Chinese?
>> The last time I checked, apple pie was the epitome of American
>> cuisine.
>
> Who publishes the RFC cookbook? I've never heard of it.

That would be "The Internet Society", isoc.org, available in
man flavours.


--

anTon O'Masia [ antonomasia <at> gmail <dot> com ]

* anTonOMasia wrote, On 31/07/07 05:28 PM:
> * Otto Bahn wrote, On 31/07/07 01:53 PM:
>> "notbob" > wrote in message
>> . ..
>>> On 2007-07-31, Otto Bahn > wrote:
>>>
>>>>> The Joy of Japanese Cooking
>>>>> Escoffier, Elements of Fine Cooking
>>>>> Kuhn Rikon RFC Pies and Pastries at the Academy (CCA before it sold
>>>>> out)
>>>> Why do you hate American cuisine?
>>> What the Hell are you talking about? At least three of my books deal
>>> almost exclusively with American cuisine. The Kuhn Rikon cookbook has
>>> mostly classic American dishes like split pea soup and pot roast and
>>> the like.
>>
>> Kuhn Rikon? There's your first clue. Just because some
>> Japanese cook does some American dishes doesn't make it American cuisine.
>>
>>> Let's face it, only stupid Americans would pay $200 for
>>> pressure cooker. What do you think the rfc cookbook is? Chinese?
>>> The last time I checked, apple pie was the epitome of American
>>> cuisine.
>>
>> Who publishes the RFC cookbook? I've never heard of it.
>
> That would be "The Internet Society", isoc.org, available in man flavours.

manY. MANY flavours. FRkhjaking keyboard!


--

anTon O'Masia [ antonomasia <at> gmail <dot> com ]

"anTonOMasia" > wrote

> >> Who publishes the RFC cookbook? I've never heard of it.
> >
> > That would be "The Internet Society", isoc.org, available in man flavours.

NTTIAWWT.

> manY. MANY flavours. FRkhjaking keyboard!

Either that or your Freudian slip is showing.

--oTTo--

notbob > wrote:

> On 2007-07-30, Victor Sack > wrote:
>
> > particular. Dip can be something other than sauce.......
>
> Ahh... sweet jesus on the cross!.... more anal nitpicking. If you
> have to bring the edible to whatever and dip it in, it's a freaking
> dip! (unless you wanna argue this point, then you bring up the other
> definition of a dip.

Considering you are agreeing with me, why not just say "me too" and be
done with it?

Victor

hahabogus > wrote:

> How do you pour sour cream?
>
> That is if you don't heat it.

Real, good sour cream is pourable. Prepackaged, pasteurised commercial
stuff we buy at supermarkets is not really the real thing anymore.
Perhaps there are artisanal producers where you live, those making
cheese, butter and other milk products, and who might also offer sour
cream? Many years ago, in the markets in Russia, vendors (generally
peasants offering their own produce, etc.) would often ostentatiously
scoop up a ladleful of sour cream and let it pour slowly back into the
container to attract a customer by showing their sour cream's superior
consistency. I am told this is still the case here and there.

Victor

In article >,
"Otto Bahn" > wrote:

> Who publishes the RFC cookbook? I've never heard of it.
>
> --oTTo--

We did. A limited edition. Twice. Gone. Twice. You had to be one of
the cognoscenti. Only those who had paid their dues were allowed to
purchase. Nancy took the money.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

On Jul 28, 4:17 pm, Adam Funk > wrote:

> [As I've said before] Between 1975 and 1997, the following were
> dropped from the game chapter: squirrel (including the line drawing of
> skinning it with a boot on the tail), opossum, porcupine, raccoon,
> muskrat, woodchuck, beaver, beaver tail, armadillo, bear.

My 1983 Missouri State Fair cookbook has recipes for squirrel and
raccoon. I thought that was weird, but this takes the cake. I'm now
kind of curious about which critters on your list were still in a
cookbook as late as 1997.

Stacia
posted to RFC only

Otto Bahn wrote:
> "Doctroid" > wrote:
>
>>> We here at The Merikan Manor prefer Lindt's dark chocolate truffles.
>> New Hampshire's existence is hard to justify, but Lindt comes close.
>
> Citing Massachutes troopers for loitering in NH liquor
> store parking lots did it for me. Okay, they probably
> just threatened to cite them, professional courtesy and
> all that, but it was still cool. Plus they have some
> good ski areas. And maple syrup. I don't know much
> about noethern Massacusetts, though. As a suburb of Boston there
> is always a shot at sucking. From Washington all the
> way to Boston, the population density is generally way
> too high for me.
>
> --oTTo--

IFYPFY.

Matthew

--
I'm a consultant. If you want an opinion I'll sell you one.
Which one do you want?

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

On 2007-07-31, Victor Sack > wrote:
>
> Considering you are agreeing with me, why not just say "me too" and be
> done with it?

and miss an opportunity to shoot off my big mouth? Fat chance!

nb

On Tue, 31 Jul 2007 12:43:30 -0500, notbob > wrote:

>On 2007-07-31, Otto Bahn > wrote:
>
>>> The Joy of Japanese Cooking
>>> Escoffier, Elements of Fine Cooking
>>> Kuhn Rikon
>>> RFC
>>> Pies and Pastries at the Academy (CCA before it sold out)
>
>>
>> Why do you hate American cuisine?
>
>What the Hell are you talking about? At least three of my books deal
>almost exclusively with American cuisine. The Kuhn Rikon cookbook has
>mostly classic American dishes like split pea soup and pot roast and
>the like. Let's face it, only stupid Americans would pay $200 for
>pressure cooker. What do you think the rfc cookbook is? Chinese?
>The last time I checked, apple pie was the epitome of American
>cuisine.
>
>nb

Sure, but you don't say whay you hate apple pie either.
--

modom

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

"Melba's Jammin'" > wrote

> > Who publishes the RFC cookbook? I've never heard of it.
> >
> > --oTTo--
>
> We did. A limited edition. Twice. Gone. Twice. You had to be one of
> the cognoscenti. Only those who had paid their dues were allowed to
> purchase. Nancy took the money.

You probably have a secret handshake too.
How special.

So special.

I gotta have some of your
Attention!

--oTTo--

Give it to me

On 2007-08-01, modom (palindrome guy) > wrote:
> Sure, but you don't say whay you hate apple pie either.

yer freakin' me out, mo!

nb

In article >,
(Victor Sack) wrote:

> hahabogus > wrote:
>
> > How do you pour sour cream?
> >
> > That is if you don't heat it.
>
> Real, good sour cream is pourable.

Not my experience. The best sour cream, made by my father or in fine
restaurants, is just a little less solid than butter.

On 2007-07-31, Terri wrote:

> What do you think the rfc cookbook is? Chinese?

Request for complaints, of course.


--
Hi this is Leila. I'm not here right now. So please leave your name,
number and a brief message and a time you called at the beep. And
please try to be frank.

Dan Abel > wrote:

> (Victor Sack) wrote:
> >
> > Real, good sour cream is pourable.
>
> Not my experience. The best sour cream, made by my father or in fine
> restaurants, is just a little less solid than butter.

Which only shows that your experience is incomplete. First taste the
sour cream I described.

Victor