Hello, All!

Since rec.food.recipes carries a large number of recipes from
posters who feel that they are providing some sort of service by
dumping untested (I am sure) recipes, I have kill-filled about
three of them as well as deleting anything with "delicious" in
the subject. This morning there were 35 recipes waiting, after
application of the filters, the number went to 5.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

James Silverton wrote:
> Hello, All!
>
> Since rec.food.recipes carries a large number of recipes from posters
> who feel that they are providing some sort of service by dumping
> untested (I am sure) recipes, I have kill-filled about three of them as
> well as deleting anything with "delicious" in the subject. This morning
> there were 35 recipes waiting, after application of the filters, the
> number went to 5.

I don't get the point in posting this?

"Goomba38" > wrote in message
. ..
> James Silverton wrote:
>> Hello, All!
>>
>> Since rec.food.recipes carries a large number of recipes from
>> posters who feel that they are providing some sort of service
>> by dumping untested (I am sure) recipes, I have kill-filled
>> about three of them as well as deleting anything with
>> "delicious" in the subject. This morning there were 35
>> recipes waiting, after application of the filters, the number
>> went to 5.
>
> I don't get the point in posting this?

Obvious! Informational in that even a moderated group has junk.
I've cooked recipes from r.f.c that are just plain uninteresting
to eat.



--
Jim Silverton
Potomac, Maryland

In article <_8gFi.9856$bf1.8076@trnddc04>,
"James Silverton" > wrote:

> "Goomba38" > wrote in message
> . ..
> > James Silverton wrote:
> >> Hello, All!
> ææ
> >> Since rec.food.recipes carries a large number of recipes from
> >> posters who feel that they are providing some sort of service
> >> by dumping untested (I am sure) recipes, I have kill-filled
> >> about three of them as well as deleting anything with
> >> "delicious" in the subject. This morning there were 35
> >> recipes waiting, after application of the filters, the number
> >> went to 5.
> æ
> > I don't get the point in posting this?
>
> Obvious! Informational in that even a moderated group has junk.
> I've cooked recipes from r.f.c that are just plain uninteresting
> to eat.
>
>
>
> ‚‚Ý
> Jim Silverton
> Potomac, Maryland

Obviously the recipe was interesting to someone...

If you don't know your own pallet well enough by now to be unable to
distinguish what will taste good to _you_, then you have my sympathy.

I cook for our tastes and will adjust recipe ideas accordingly.
--
Peace, Om

Remove _ to validate e-mails.

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

James Silverton wrote:
>
> Since rec.food.recipes carries a large number of recipes from
> posters who feel that they are providing some sort of service by
> dumping untested (I am sure) recipes, I have kill-filled about
> three of them as well as deleting anything with "delicious" in
> the subject. This morning there were 35 recipes waiting, after
> application of the filters, the number went to 5.
>
> James Silverton

I checked out rfr about 10 years ago. I like to collect "regional"
cookbooks (just for fun) that are put together by church groups and other
local organizations. I found most of the recipes on rfr to be of that
caliber. You know, the green bean cream of mushroom soup casserole variety.
If I want a fun read with recipes of that nature I'll just look at the books
I've picked up along the way

Jill

Omelet wrote on Mon, 10 Sep 2007 13:57:31 -0500:

??>> "Goomba38" > wrote in message
??>> . ..
??>>> James Silverton wrote:
??>>>> Hello, All!
??>> ææ
??>>>> Since rec.food.recipes carries a large number of recipes
??>>>> from posters who feel that they are providing some sort
??>>>> of service by dumping untested (I am sure) recipes, I
??>>>> have kill-filled about three of them as well as deleting
??>>>> anything with "delicious" in the subject. This morning
??>>>> there were 35 recipes waiting, after application of the
??>>>> filters, the number went to 5.
??>> æ
??>>> I don't get the point in posting this?
??>>
??>> Obvious! Informational in that even a moderated group has
??>> junk. I've cooked recipes from r.f.c that are just plain
??>> uninteresting to eat.
??>>
??>> ‚‚Ý
??>> Jim Silverton
??>> Potomac, Maryland

O> Obviously the recipe was interesting to someone...

O> If you don't know your own pallet well enough by now to be
O> unable to distinguish what will taste good to _you_, then
O> you have my sympathy.

A pompous self-confident reply if I have heard one! There is no
point in posting recipes that you have not tested, it's just a
waste of bandwidth.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"James Silverton" > wrote

> Since rec.food.recipes carries a large number of recipes from posters who
> feel that they are providing some sort of service by dumping untested (I
> am sure) recipes, I have kill-filled about three of them as well as
> deleting anything with "delicious" in the subject. This morning there were
> 35 recipes waiting, after application of the filters, the number went to
> 5.

I took a look over there a little while back ... I didn't see what
the purpose of the newsgroup was, to be honest. The web
is crawling with recipes.

My question is this, what were you looking for there? A recipe
for anything in particular? Looking for ideas?

Just curious.

nancy

Nancy wrote on Mon, 10 Sep 2007 17:18:32 -0400:

??>> Since rec.food.recipes carries a large number of recipes
??>> from posters who feel that they are providing some sort of
??>> service by dumping untested (I am sure) recipes, I have
??>> kill-filled about three of them as well as deleting
??>> anything with "delicious" in the subject. This morning
??>> there were 35 recipes waiting, after application of the
??>> filters, the number went to 5.

NY> I took a look over there a little while back ... I didn't
NY> see what the purpose of the newsgroup was, to be honest.
NY> The web is crawling with recipes.

NY> My question is this, what were you looking for there? A
NY> recipe for anything in particular? Looking for ideas?

NY> Just curious.

Just ideas! I'm willing to try any new recipe that looks
interesting and my normal procedure is to make it following the
recipe exactly. If I make it a second time I will modify it to
taste. People do write in asking for recipes and the replies are
often useful.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Peter wrote on Mon, 10 Sep 2007 17:47:04 -0400:

PA> In article <tJiFi.1078$Af1.1058@trnddc06>,
PA> says...
??>> Just ideas! I'm willing to try any new recipe that looks
??>> interesting and my normal procedure is to make it
??>> following the recipe exactly. If I make it a second time I
??>> will modify it to taste. People do write in asking for
??>> recipes and the replies are often useful.
??>>
PA> I cook with an exact recipe rarely but I do use them for
PA> ideas. I have found that it is always better to rely on
PA> recipes from sources you trust. I would gladly base a meal
PA> on a recipe from Julia, Marcella Hazan, Diana Kennedy,
PA> Julie Sahni, Mark Bittman, etc. because I know from
PA> experience that their recipes are almost always excellent
PA> (and have been tested). Why would I base a meal on a recipe
PA> from Joe or Jane Schmoe? There may be a few gems out there
PA> but they are few and far between. With dozens of the
PA> highest quality cookbooks available, I am never lacking for
PA> source material.

The replies to questions are often the best recipes especially
since there is a good possibility that the respondent has
actually tried the recipe. I look at the ng mainly for those,
otherwise I have a few sites that I find are often reliable, for
example:
http://www.globalgourmet.com/Architext/AT-eggquery.html

http://www.epicurious.com/

http://recipes.chef2chef.net/



I will usually try these before using Google.


I do have a small number of favorite cookbooks some of which
people might find unusual. For instance, I like "The Art of
Greek Cookery" published by the Women of St. Paul's Greek
Orthodox Church, Long Island, NY.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"James Silverton" > wrote

> Nancy wrote on Mon, 10 Sep 2007 17:18:32 -0400:

> NY> I took a look over there a little while back ... I didn't
> NY> see what the purpose of the newsgroup was, to be honest.
> NY> The web is crawling with recipes.
>
> NY> My question is this, what were you looking for there? A
> NY> recipe for anything in particular? Looking for ideas?
>
> NY> Just curious.
>
> Just ideas! I'm willing to try any new recipe that looks interesting and
> my normal procedure is to make it following the recipe exactly. If I make
> it a second time I will modify it to taste. People do write in asking for
> recipes and the replies are often useful.

I get a lot of inspiration from this newsgroup but it's much more
from the discussion than someone just posting a recipe. Also,
when I visited, I remember a ton of recipes that were worthless ...
just cans of this and that, along those lines, obviously not tested
by the person who posted them. I didn't know why they were
posted at all.

That was just my impression, of course.

nancy

>>> Hello, All!
>>>
>>> Since rec.food.recipes carries a large number of recipes from posters
>>> who feel that they are providing some sort of service by dumping
>>> untested (I am sure) recipes, I have kill-filled about three of them as
>>> well as deleting anything with "delicious" in the subject. This morning
>>> there were 35 recipes waiting, after application of the filters, the
>>> number went to 5.
>>
>> I don't get the point in posting this?
>
> Obvious! Informational in that even a moderated group has junk. I've
> cooked recipes from r.f.c that are just plain uninteresting to eat.
>
>
>
> --
> Jim Silverton
> Potomac, Maryland

I have a friend from a mailing list (the same one Pastorio was on) who
posts recipes to rec.food.recipes. Her name is Terry Pogue and she's an
excellent cook. I would think the recipes Terry posts are good. Another
plus is that she doesn't post anonymously and if you have a question you can
ask her.

Interestingly she's also in Potomac, Maryland.

In article >,
"Michael \"Dog3\"" > wrote:

> I've tried a couple of the recipes in rfr and found them to be sorely
> lacking. I don't believe the recipes are tested either. At least in
> this ng if someone is posting a recipe and they have not yet made it they
> state it.

> Michael

Not me, Michael. I likes to keep 'em guessing!
--
-Barb, Mother Superior, HOSSSPoJ
For your listening pleasu http://www.am1500.com/pcast/80509.mp3 --
from the MN State Fair, 8-29-07

In article <oqiFi.1075$Af1.834@trnddc06>,
"James Silverton" > wrote:

> Omelet wrote on Mon, 10 Sep 2007 13:57:31 -0500:

> O> If you don't know your own pallet well enough by now to be
> O> unable to distinguish what will taste good to _you_, then
> O> you have my sympathy.
>
> A pompous self-confident reply if I have heard one! There is no
> point in posting recipes that you have not tested, it's just a
> waste of bandwidth.
>
> James Silverton
> Potomac, Maryland

A pompous self-coonfident reply if I have heard one! "-)
You say so, James Silverton. :-)
--
-Barb, Mother Superior, HOSSSPoJ
For your listening pleasu http://www.am1500.com/pcast/80509.mp3 --
from the MN State Fair, 8-29-07

Peter A wrote:
> In article <NbjFi.1092$Af1.806@trnddc06>,
> says...
>> The replies to questions are often the best recipes especially
>> since there is a good possibility that the respondent has
>> actually tried the recipe.
>>
>
> This may surprise you and others, but there was an awful lot of great
> food in the world before the internet.

Kudos, Peter! I have tried a few recipes folks have posted here, but it's
*extremely* doubtful I'd consult rfr. Likewise, I've rarely relied on
"google" (or whatever the search engine du jour was at the time) to find a
recipe. That's what cookbooks are for If I really enjoy something in a
restaurant I often set out to to re-create it at home. I may ask for
opinions here, but it certainly doesn't require the Internet or Usenet.
Just a decent palette, the right ingredients and a little trial & error

Jill

"Michael "Dog3"" > wrote

> "Nancy Young" > dropped this
> : in rec.food.cooking
>
>> I get a lot of inspiration from this newsgroup but it's much more
>> from the discussion than someone just posting a recipe. Also,
>> when I visited, I remember a ton of recipes that were worthless ...
>> just cans of this and that, along those lines, obviously not tested
>> by the person who posted them. I didn't know why they were
>> posted at all.
>
> I have tried and learned many things from this ng over the years. I also
> use the resources that James posted earlier. I also have a ton of
> cookbooks that I utilize, but I usually find a few that I'm comfortable
> with and go back to them time and again. It's also handy to inherit a
> bunch of hand scribbled recipes from loved ones Like you I just don't
> see the point of rfr. I enjoy the discourse here, the ideas, the people
> and the food.

It doesn't take much, it might just be someone talking about a salad
they had that will make me get a craving for that; maybe I'll ask for a
recipe or look for one on my own. I've also made many things because
of this newsgroup that I never would have tried before, just because
we had a virtual cook-in, or the way someone described it makes me
think I would like it.

Nothing against rfr. I might have hit it on a bad day, but really, I have
tons of cookbooks if I just want recipes. Inspiration doesn't come as
easily to me.

> I also enjoy some of the thread drift. I haven't
> contributed much this summer. We have been really busy. It's 9:30pm and
> I just finished shampooing some of the carpets. We're planning on a huge
> Thanksgiving this year and trying to get everything finished beforehand
> with the exception of the hardwood floors. Tonight dinner is Chinese
> delivery ;(

That can be good or bad. You sure do plan ahead, I think you'll
have the place ship shape by T-day. Me, I plan on having my
carpeting replaced by T-day.

nancy

On Mon, 10 Sep 2007 18:36:42 GMT, "James Silverton"
> wrote:

>Obvious! Informational in that even a moderated group has junk.
>I've cooked recipes from r.f.c that are just plain uninteresting
>to eat.

rfr is moderated only to eliminate spam and other obvious problems.
The moderator doesn't test each recipe that is put on the ng or even
edit them. Caveat Emptor.
--

History is a vast early warning system
Norman Cousins

On Mon, 10 Sep 2007 17:18:32 -0400, "Nancy Young" >
wrote:

>My question is this, what were you looking for there? A recipe
>for anything in particular? Looking for ideas?

I haven't looked there in ages, but you used to be able to request
recipes. Your request would appear in a daily digest.
--

History is a vast early warning system
Norman Cousins

In article <_8gFi.9856$bf1.8076@trnddc04>,
"James Silverton" > wrote:

> "Goomba38" > wrote in message
> . ..
> > James Silverton wrote:
> >> Hello, All!
> ææ
> >> Since rec.food.recipes carries a large number of recipes from
> >> posters who feel that they are providing some sort of service
> >> by dumping untested (I am sure) recipes, I have kill-filled
> >> about three of them as well as deleting anything with
> >> "delicious" in the subject. This morning there were 35
> >> recipes waiting, after application of the filters, the number
> >> went to 5.
> æ
> > I don't get the point in posting this?
>
> Obvious! Informational in that even a moderated group has junk.
> I've cooked recipes from r.f.c that are just plain uninteresting
> to eat.

> ‚‚Ý
> Jim Silverton
> Potomac, Maryland

I'm sure r.f.r. is another group that has changed over time ‹ it goes
back to at least 1993. I'll guess that when it first started there
were not the myriad online recipe sources there now are * did the Food
Network even exist * and people posted whatever they had to answer the
call from wherever they acquired it.

I don't read it regularly but find it interesting to compare recipes
that have the same name. Casual entertainment.

I'm fond of this recipe because it's the first recipe I ever made from
an online resource; it came from rec.food.recipes and I found it soon
after I learned about Usenet's topical newgroups.

{ Mystically and Efficiently Exported from MasterCook Mac }

Meringue Berry Roll

Recipe By: posted to rec.food.cooking by Barb Schaller, 9-11-2007
Serving Size: 6

Amount Measure Ingredient Preparation Method
4 egg whites - room temp.
3/4 c. sugar
1/4 tsp. cream of tartar
1 tsp. cornstarch
3/4 c. heavy cream
1 1/2 cups assorted berries (diced strawberries &
whole blueberries)

Beat egg whites until frothy. Continue to beat and gradually add
sugar. Beat until soft peaks form, then beat in cream of tartar and
cornstarch. Continue beating until stiff peaks form. Line a 9x13 inch
baking sheet with waxed paper. Spread the meringue evenly over the
paper and bake at 350° 12-15 min. until lightly browned. Cool
completely. Invert the meringue onto the work surface on another sheet
of waxed paper. Carefully peel off the first sheet of waxed paper.

Beat the cream until stiff. Spread the whipped cream evenly over the
meringue. Place the berries over the whipped cream. Beginning at one
long edge and using the sheet of waxed paper as a guide, roll the
meringue over the berries, jelly-roll style. Transfer to a serving
platter. Garnish with additional berries and mint leaves if desired.
Cut into 2 inch slices and serve. Serves 6.

‹‹‹‹‹
Notes: Source: Internet newsgroup rec.food.recipes
(Andrew Yale ), 13 Jul 1995. Made 7/17/95: I
think it tasted better after it chilled for several hours -- at least
overnight.
--
-Barb, Mother Superior, HOSSSPoJ
For your listening pleasu http://www.am1500.com/pcast/80509.mp3 --
from the MN State Fair, 8-29-07

Melba's Jammin' wrote:

>
> I'm sure r.f.r. is another group that has changed over time ‹ it goes
> back to at least 1993. I'll guess that when it first started there
> were not the myriad online recipe sources there now are * did the Food
> Network even exist * and people posted whatever they had to answer the
> call from wherever they acquired it.
>
> I don't read it regularly but find it interesting to compare recipes
> that have the same name. Casual entertainment.
>


I stopped reading r.f.r. when it became mostly requests for
"copycat" recipes for things served at chain restaurants. I couldn't
believe how many times people asked for "cheese biscuits like Red
Lobster's" or "Applebee's Chinese Chicken Salad".

I can't decide whether all the TV food shows have elevated or dumbed
down our taste.

gloria p

"Puester" > wrote in message news:RDxFi.86399

> I stopped reading r.f.r. when it became mostly requests for
> "copycat" recipes for things served at chain restaurants. I couldn't
> believe how many times people asked for "cheese biscuits like Red
> Lobster's" or "Applebee's Chinese Chicken Salad".
>
> I can't decide whether all the TV food shows have elevated or dumbed down
> our taste.
>
> gloria p

Don't you just shudder at the thought of some of those chain recipes being
perpetuated?

Felice

On Tue, 11 Sep 2007 14:30:09 GMT, Puester >
wrote:

>Melba's Jammin' wrote:
>
>>
>> I'm sure r.f.r. is another group that has changed over time ‹ it goes
>> back to at least 1993. I'll guess that when it first started there
>> were not the myriad online recipe sources there now are * did the Food
>> Network even exist * and people posted whatever they had to answer the
>> call from wherever they acquired it.
>>
>> I don't read it regularly but find it interesting to compare recipes
>> that have the same name. Casual entertainment.
>>
>
>
>I stopped reading r.f.r. when it became mostly requests for
>"copycat" recipes for things served at chain restaurants. I couldn't
>believe how many times people asked for "cheese biscuits like Red
>Lobster's" or "Applebee's Chinese Chicken Salad".
>
>I can't decide whether all the TV food shows have elevated or dumbed
>down our taste.
>
>gloria p

i guess it depends on where you start out from. my mother was a lousy
cook, while my father had real flair. if i had only eaten mom's
cooking, even some of red lobster's or applebee's stuff would have
seemed pretty good. (in defense of mom, her crab soup was highly
thought of.)

your pal,
blake

On Mon, 10 Sep 2007 17:18:32 -0400, "Nancy Young" >
wrote:

>
>"James Silverton" > wrote
>
>> Since rec.food.recipes carries a large number of recipes from posters who
>> feel that they are providing some sort of service by dumping untested (I
>> am sure) recipes, I have kill-filled about three of them as well as
>> deleting anything with "delicious" in the subject. This morning there were
>> 35 recipes waiting, after application of the filters, the number went to
>> 5.
>
>I took a look over there a little while back ... I didn't see what
>the purpose of the newsgroup was, to be honest. The web
>is crawling with recipes.
>
>My question is this, what were you looking for there? A recipe
>for anything in particular? Looking for ideas?
>
>Just curious.
>
>nancy
>
i went looking for naked broads and was sorely disappointed.

your pal,
blake

On Mon, 10 Sep 2007 17:47:04 -0400, Peter A >
wrote:

>In article <tJiFi.1078$Af1.1058@trnddc06>,
>says...
>> Just ideas! I'm willing to try any new recipe that looks
>> interesting and my normal procedure is to make it following the
>> recipe exactly. If I make it a second time I will modify it to
>> taste. People do write in asking for recipes and the replies are
>> often useful.
>>
>>
>
>I cook with an exact recipe rarely but I do use them for ideas. I have
>found that it is always better to rely on recipes from sources you
>trust. I would gladly base a meal on a recipe from Julia, Marcella
>Hazan, Diana Kennedy, Julie Sahni, Mark Bittman, etc. because I know
>from experience that their recipes are almost always excellent (and have
>been tested). Why would I base a meal on a recipe from Joe or Jane
>Schmoe? There may be a few gems out there but they are few and far
>between. With dozens of the highest quality cookbooks available, I am
>never lacking for source material.

i usually follow a recipe. if there's something i make often, that
recipes will have hand-written notes in the margin (sometimes crossed
out afterwards) until i've gotten it pretty much the way i like it.
otherwise, i would never remember.

(more than once, my dad would say after a meal, 'that was pretty damn
good. i wonder what i did?')

your pal,
blake

On Mon, 10 Sep 2007 19:35:25 -0400, Peter A >
wrote:

>In article <NbjFi.1092$Af1.806@trnddc06>,
>says...
>> The replies to questions are often the best recipes especially
>> since there is a good possibility that the respondent has
>> actually tried the recipe. I look at the ng mainly for those,
>> otherwise I have a few sites that I find are often reliable, for
>> example:
>> http://www.globalgourmet.com/Architext/AT-eggquery.html
>>
>> http://www.epicurious.com/
>>
>> http://recipes.chef2chef.net/
>>
>>
>
>This may surprise you and others, but there was an awful lot of great
>food in the world before the internet.

yes and there were an awful lot of people who were confronted with an
eggplant who were saying 'that the **** am i supposed to do with
this?'

your pal,
blake

On Mon, 10 Sep 2007 21:38:26 -0500, Melba's Jammin'
> wrote:

>In article >,
> "Michael \"Dog3\"" > wrote:
>
>> I've tried a couple of the recipes in rfr and found them to be sorely
>> lacking. I don't believe the recipes are tested either. At least in
>> this ng if someone is posting a recipe and they have not yet made it they
>> state it.
>
>> Michael
>
>Not me, Michael. I likes to keep 'em guessing!

vixen.

your pal,
blake

Puester wrote:

> Melba's Jammin' wrote:
>
> >
> > I'm sure r.f.r. is another group that has changed over time ‹ it goes
> > back to at least 1993. I'll guess that when it first started there
> > were not the myriad online recipe sources there now are * did the Food
> > Network even exist * and people posted whatever they had to answer the
> > call from wherever they acquired it.
> >
> > I don't read it regularly but find it interesting to compare recipes
> > that have the same name. Casual entertainment.
> >
>
>
> I stopped reading r.f.r. when it became mostly requests for
> "copycat" recipes for things served at chain restaurants. I couldn't
> believe how many times people asked for "cheese biscuits like Red
> Lobster's" or "Applebee's Chinese Chicken Salad".
>
> I can't decide whether all the TV food shows have elevated or dumbed
> down our taste.


The Food Network I now consider at about the same level as WE (Women's
Entertainment Network), e.g. useless drivel for brain - dead teevee
watching...

I pretty much now only watch cooking shows on Public Television, they are
still informative, plus which they are not as overly commercial - driven as
the Food Network shows...

It's interesting because I now find much of prime - time Public TV
programming to be at about the level of the WE network, e.g. stoopid Suze
Orman programs, etc...

--
Best
Greg

blake murphy wrote:

> i went looking for naked broads and was sorely disappointed.

Dirty boy

blake murphy wrote:

> On Mon, 10 Sep 2007 17:18:32 -0400, "Nancy Young" >
> wrote:
>
> >
> >"James Silverton" > wrote
> >
> >> Since rec.food.recipes carries a large number of recipes from posters
who
> >> feel that they are providing some sort of service by dumping untested
(I
> >> am sure) recipes, I have kill-filled about three of them as well as
> >> deleting anything with "delicious" in the subject. This morning there
were
> >> 35 recipes waiting, after application of the filters, the number went
to
> >> 5.
> >
> >I took a look over there a little while back ... I didn't see what
> >the purpose of the newsgroup was, to be honest. The web
> >is crawling with recipes.
> >
> >My question is this, what were you looking for there? A recipe
> >for anything in particular? Looking for ideas?
> >
> >Just curious.
> >
> >nancy
> >
> i went looking for naked broads and was sorely disappointed.
>


"The dew settled on her tumescent nipples like the moonlight kissing the
surface of a still pond on a soft summer night..."

--
Best
Greg

"blake murphy" > wrote

> On Mon, 10 Sep 2007 17:18:32 -0400, "Nancy Young" >
> wrote:

>>"James Silverton" > wrote
>>
>>> Since rec.food.recipes carries a large number of recipes from posters
>>> who
>>> feel that they are providing some sort of service by dumping untested (I
>>> am sure) recipes, I have kill-filled about three of them as well as
>>> deleting anything with "delicious" in the subject. This morning there
>>> were
>>> 35 recipes waiting, after application of the filters, the number went to
>>> 5.
>>
>>I took a look over there a little while back ... I didn't see what
>>the purpose of the newsgroup was, to be honest. The web
>>is crawling with recipes.
>>
>>My question is this, what were you looking for there? A recipe
>>for anything in particular? Looking for ideas?

> i went looking for naked broads and was sorely disappointed.

That probably happens a lot. However, my curiosity was why look
there rather than ask here. It wouldn't occur to me to go look there
hoping to coincidentally see something I was interested in.

nancy

One time on Usenet, "James Silverton" > said:
> "Goomba38" > wrote in message
> . ..
> > James Silverton wrote:
> >> Hello, All!
> >>
> >> Since rec.food.recipes carries a large number of recipes from
> >> posters who feel that they are providing some sort of service
> >> by dumping untested (I am sure) recipes, I have kill-filled
> >> about three of them as well as deleting anything with
> >> "delicious" in the subject. This morning there were 35
> >> recipes waiting, after application of the filters, the number
> >> went to 5.
> >
> > I don't get the point in posting this?
>
> Obvious! Informational in that even a moderated group has junk.
> I've cooked recipes from r.f.c that are just plain uninteresting
> to eat.

Recipes from RFC or r.f.r? I'm confused...

--
Jani in WA

l, not -l said...

> As one of the folks who sometimes post untested recipes on
> rec.food.recipes, I will admit I do feel as if I am providing a service.
> IT"S A REQUEST FORUM; someone asked for a recipe for a given dish - if
> I have it, I'll provide it, tested or not.


I posted a recipe maybe 10 years ago to r.f.r and they edited it and edited
it wrong, changing an ingredient quantity and wouldn't fix it (or it was
skipped over in the e-mail). It became a destined to disappoint recipe. I'm
sorry my name was attached to it.

There are a lot of recipes posted there that are also typo'd, incorrect key
things such as cooking times, temps, ingredients, the works.

I do look in on occasion to see if any recipes might be an interesting
alternative to mine.

Andy

Little wrote on Tue, 11 Sep 2007 19:52:13 GMT:

??>>> I don't get the point in posting this?
??>>
??>> Obvious! Informational in that even a moderated group has
??>> junk. I've cooked recipes from r.f.c that are just plain
??>> uninteresting to eat.

LM> Recipes from RFC or r.f.r? I'm confused...

That is a good question; it should have been r.food.recipes!
Perhaps I should stay away from excessive abbreviation but my
indignation got the better of me :-)

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

In article >,
margaret suran > wrote:

> Melba's Jammin' wrote:
>
> >
> > I'm fond of this recipe because it's the first recipe I ever made from
> > an online resource; it came from rec.food.recipes and I found it soon
> > after I learned about Usenet's topical newgroups.
> >
> > { Mystically and Efficiently Exported from MasterCook Mac }
> >
> > Meringue Berry Roll
> >
> > Recipe By: posted to rec.food.cooking by Barb Schaller, 9-11-2007
> > Serving Size: 6
> >
> > Amount Measure Ingredient Preparation Method
> > 4 egg whites - room temp.
> > 3/4 c. sugar
> > 1/4 tsp. cream of tartar
> > 1 tsp. cornstarch
> > 3/4 c. heavy cream
> > 1 1/2 cups assorted berries (diced strawberries &
> > whole blueberries)
> >
> > Beat egg whites until frothy. Continue to beat and gradually add
> > sugar. Beat until soft peaks form, then beat in cream of tartar and
> > cornstarch. Continue beating until stiff peaks form. Line a 9x13 inch
> > baking sheet with waxed paper. Spread the meringue evenly over the
> > paper and bake at 350° 12-15 min. until lightly browned. Cool
> > completely. Invert the meringue onto the work surface on another sheet
> > of waxed paper. Carefully peel off the first sheet of waxed paper.
> >
> > Beat the cream until stiff. Spread the whipped cream evenly over the
> > meringue. Place the berries over the whipped cream. Beginning at one
> > long edge and using the sheet of waxed paper as a guide, roll the
> > meringue over the berries, jelly-roll style. Transfer to a serving
> > platter. Garnish with additional berries and mint leaves if desired.
> > Cut into 2 inch slices and serve. Serves 6.
>
> Yumm!!! Baisers. Individual very dry Meringue shells, the bottom one
> filled with Raspberry Sorbet and freshly whipped cream and topped with
> the second shell. My favorite dessert, when I was a child.

But this is not like that at all, Gretl. I like to make meringue shells
‹ and almost never do. No call for them here.

This is more like pavlova meringue.
--
-Barb, Mother Superior, HOSSSPoJ
For your listening pleasu http://www.am1500.com/pcast/80509.mp3 --
from the MN State Fair, 8-29-07

On Tue, 11 Sep 2007 07:35:19 -0500, Melba's Jammin'
> wrote:

>1 1/2 cups assorted berries (diced strawberries &
> whole blueberries)

How do you think a bag of Trader Joe's mixed berries (thawed) would
work?
--

History is a vast early warning system
Norman Cousins

In article >,
"Felice Friese" > wrote:

> "Puester" > wrote in message news:RDxFi.86399
>
> > I stopped reading r.f.r. when it became mostly requests for
> > "copycat" recipes for things served at chain restaurants. I couldn't
> > believe how many times people asked for "cheese biscuits like Red
> > Lobster's" or "Applebee's Chinese Chicken Salad".
> >
> > I can't decide whether all the TV food shows have elevated or dumbed down
> > our taste.
> >
> > gloria p
>
> Don't you just shudder at the thought of some of those chain recipes being
> perpetuated?
>
> Felice

We love Applebee's Chinese Chicken Salad.
One of the fast food places peddles a sweet sour sauce (individual
packet thingy) that, I swear, has no food product in it (juice, puree,
etc. ‹ nothing but a list of chemicals). I wanna learn to make THAT!
LOL!
--
-Barb, Mother Superior, HOSSSPoJ
For your listening pleasu http://www.am1500.com/pcast/80509.mp3 --
from the MN State Fair, 8-29-07

On Tue, 11 Sep 2007 20:05:53 +0100, "Ophelia" > wrote:

>blake murphy wrote:
>
>> i went looking for naked broads and was sorely disappointed.
>
>Dirty boy
>
good thing i found them somewhere else, huh?

your pal,
d.b.

On Tue, 11 Sep 2007 15:08:28 -0400, "Nancy Young" >
wrote:

>
>"blake murphy" > wrote
>
>> On Mon, 10 Sep 2007 17:18:32 -0400, "Nancy Young" >
>> wrote:
>
>>>"James Silverton" > wrote
>>>
>>>> Since rec.food.recipes carries a large number of recipes from posters
>>>> who
>>>> feel that they are providing some sort of service by dumping untested (I
>>>> am sure) recipes, I have kill-filled about three of them as well as
>>>> deleting anything with "delicious" in the subject. This morning there
>>>> were
>>>> 35 recipes waiting, after application of the filters, the number went to
>>>> 5.
>>>
>>>I took a look over there a little while back ... I didn't see what
>>>the purpose of the newsgroup was, to be honest. The web
>>>is crawling with recipes.
>>>
>>>My question is this, what were you looking for there? A recipe
>>>for anything in particular? Looking for ideas?
>
>> i went looking for naked broads and was sorely disappointed.
>
>That probably happens a lot. However, my curiosity was why look
>there rather than ask here. It wouldn't occur to me to go look there
>hoping to coincidentally see something I was interested in.
>
>nancy
>
moderated groups in general make me nervous. and r.f.r. seems to be
so constricted as to seriously lack entertainment value.

your pal,
blake

On Wed, 12 Sep 2007 07:35:38 -0500, Melba's Jammin'
> wrote:

>In article >,
> "Felice Friese" > wrote:
>
>> "Puester" > wrote in message news:RDxFi.86399
>>
>> > I stopped reading r.f.r. when it became mostly requests for
>> > "copycat" recipes for things served at chain restaurants. I couldn't
>> > believe how many times people asked for "cheese biscuits like Red
>> > Lobster's" or "Applebee's Chinese Chicken Salad".
>> >
>> > I can't decide whether all the TV food shows have elevated or dumbed down
>> > our taste.
>> >
>> > gloria p
>>
>> Don't you just shudder at the thought of some of those chain recipes being
>> perpetuated?
>>
>> Felice
>
>We love Applebee's Chinese Chicken Salad.
>One of the fast food places peddles a sweet sour sauce (individual
>packet thingy) that, I swear, has no food product in it (juice, puree,
>etc. ‹ nothing but a list of chemicals). I wanna learn to make THAT!
>LOL!

then it's back to college for chemistry for you, missy! (hopefully
biochem, but you never know.)

your pal,
blake

blake murphy said...

> On Tue, 11 Sep 2007 15:08:28 -0400, "Nancy Young" >
> wrote:
>
>>
>>"blake murphy" > wrote
>>
>>> On Mon, 10 Sep 2007 17:18:32 -0400, "Nancy Young" >
>>> wrote:
>>
>>>>"James Silverton" > wrote
>>>>
>>>>> Since rec.food.recipes carries a large number of recipes from
>>>>> posters who
>>>>> feel that they are providing some sort of service by dumping
>>>>> untested (I am sure) recipes, I have kill-filled about three of them
>>>>> as well as deleting anything with "delicious" in the subject. This
>>>>> morning there were
>>>>> 35 recipes waiting, after application of the filters, the number
>>>>> went to 5.
>>>>
>>>>I took a look over there a little while back ... I didn't see what
>>>>the purpose of the newsgroup was, to be honest. The web
>>>>is crawling with recipes.
>>>>
>>>>My question is this, what were you looking for there? A recipe
>>>>for anything in particular? Looking for ideas?
>>
>>> i went looking for naked broads and was sorely disappointed.
>>
>>That probably happens a lot. However, my curiosity was why look
>>there rather than ask here. It wouldn't occur to me to go look there
>>hoping to coincidentally see something I was interested in.
>>
>>nancy
>>
> moderated groups in general make me nervous. and r.f.r. seems to be
> so constricted as to seriously lack entertainment value.
>
> your pal,
> blake


There are one or two r.f.r members that just seem to load up recipes from
other sources constantly and they've transcribed them with no care for
accuracy. I kf'd those users.

It's far better to google or ultimately visit a peer-review recipe website.

I don't think you can get on the internet anymore without a web browser.
Gopher is long gone! I wonder why r.f.r actually exists anymore.

Andy

"Andy" <q> wrote

> blake murphy said...
>
>> On Tue, 11 Sep 2007 15:08:28 -0400, "Nancy Young" >
>> wrote:

>>>That probably happens a lot. However, my curiosity was why look
>>>there rather than ask here. It wouldn't occur to me to go look there
>>>hoping to coincidentally see something I was interested in.

>> moderated groups in general make me nervous. and r.f.r. seems to be
>> so constricted as to seriously lack entertainment value.

> There are one or two r.f.r members that just seem to load up recipes from
> other sources constantly and they've transcribed them with no care for
> accuracy. I kf'd those users.

I must have visited rfr during one of their busier days ... a whole bunch
of recipes posted by one person ... and all Jimmy Tango type stuff.

I didn't get it, hence my question to James.

nancy