Would anyone be able to advise a novice on how to make a very simple tomato
soup, basically using either tinned tomato puree or tinned tomatoes please?

"johngood_____" > wrote in message
...
> Would anyone be able to advise a novice on how to make a very simple
> tomato soup, basically using either tinned tomato puree or tinned tomatoes
> please?

2 TBL Carrots

2 TBL Onions

2 TBL Celery

2 TBL Butter

Sweat above in 2 TBL Butter -



Add

8 Ripe Tomatoes or 1 Large can canned Tomatoes

16 Oz Beef Stock

1 Large Clove Garlic

3 -4 Stalks fresh Thyme

Salt to suit



Cook 30 minutes until Tomatoes are broken down and/or flavors blend

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"Mordred9" > wrote in message
...
> http://r1.bloodwars.interia.pl/r.php?r=61200
>
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Blood is the rose of mysterious union.

In article >,
"johngood_____" > wrote:

> Would anyone be able to advise a novice on how to make a very simple tomato
> soup, basically using either tinned tomato puree or tinned tomatoes please?

For a 28 oz tin of whole or diced tomatoes, I do this:

Coarsley dice a half onion, a half bell pepper and two stalks of celery
(the trinity).
Saute the results in a 2 quart pot in a tablespoon of butter until the
onions become translucent then dump in the tomatoes.
Heat for a while covered. A half hour would be fine.
Use a stick blender to smooth the results to your taste in smoothness.
Add salt to taste.
Add sugar to taste to reduce sharpness.
Add cream, half and half or milk if you wish right near the end for
flavor
Serve.

A simpler method never tried but I'm sure it would be good is:

Heat a 28 oz tin of whole or diced tomatoes
Buzz with a stick blender
add salt, sugar and optional dairy products as above.

I don't recommend tomato puree, tomato sauce or ketchup for tomato soup.
At least I don't like them. Canned tomatoes are great for it.

leo

johngood wrote:
> Would anyone be able to advise a novice on how to make a very simple tomato
> soup, basically using either tinned tomato puree or tinned tomatoes please?

Heat one can tomato puree with one can water and a pinch of white
pepper, thicken with cornstarch slurry, drizzle in beaten egg while
gently stirring... serve steaming hot with Chinese noodles.

Sheldon A. Column

Sheldon wrote:
> johngood wrote:
>> Would anyone be able to advise a novice on how to make a very simple tomato
>> soup, basically using either tinned tomato puree or tinned tomatoes please?
>
> Heat one can tomato puree with one can water and a pinch of white
> pepper, thicken with cornstarch slurry, drizzle in beaten egg while
> gently stirring... serve steaming hot with Chinese noodles.
>
> Sheldon A. Column



I prefer to use "stewed tomatoes", and buzz them with a stick-blender
after the broth is thickened.

I also add half-n-half instead of egg.

Bob

"johngood_____" > ha scritto nel messaggio
...
> Would anyone be able to advise a novice on how to make a very simple
> tomato soup, basically using either tinned tomato puree or tinned tomatoes
> please?

1/2 med onion chopped
1 teaspoon salt
1 tablespoon of good olive oil or of butter
1 #2 can of tomatoes
1/2 liter of milk
salt to taste

Optional: cook separately 1/2 cup of plain rice per package instructions

Heat the oil or butter in a large pot, then gently sauté the onion untiol
softened with the 1/2 tsp salt. Don't brown them. When they are thoroughly
softened, add the tomatoes and bring to a simmer, breaking them up with a
wooden spoon. Cook at simmer for about 30 minutes.

Use a stick blender or a food mill to puree the soup mixture and then bring
the puree to a simmer again. Gradually, just a tablespoon at a time at
first, add the milk to the mixture, stirring. When it is about half
incorporated, you can just add all the rest. Bring to a simmer again, taste
for salt and correct.

Serve hot with a grind of fresh pepper and a pat of butter or a thread of
oil on top, over a spoonful of the rice if you have made it. Parmesan may
be passed as a condiment. This is Crema di pomodoro (con riso.)
--
http://www.judithgreenwood.com

johngood_____ wrote:
> Would anyone be able to advise a novice on how to make a very simple
> tomato soup, basically using either tinned tomato puree or tinned
> tomatoes please?

Here's a good one. You don't have to have Italian plum tomatoes -
crushed or regular are fine, too.


* Exported from MasterCook *

Creamy Tomato Soup

Recipe By ora
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
1 large onion -- peeled and chopped
1 carrot -- chopped
2 cloves garlic -- peeled and chopped
1 28 oz. can Italian plum tomatoes -- peeled
3 cups chicken broth -- defatted
1 small potato -- peeled, thinly sliced
2 tablespoons fresh basil or 2 tsp. dried basil
1/4 teaspoon nutmeg
salt and pepper
1 cup milk

Melt butter in a soup pot over low heat. Add onion, carrot and garlic.
Cook, covered, for 20 minutes, stirring occasionally, until vegetables
are tender and wilted.

Crush tomatoes in their liquid and add to the pot along with chicken
broth, potato, basil, nutmeg and salt. Cook, covered, over low heat for
40 minutes, stirring occasionally. Let cool to room temperature.

Purée in a blender, in small batches, adding a bit of milk to each
batch. Return to soup pot and adjust seasonings. Before serving, warm
through over very low heat. Do not boil.

NOTES : I added a rounded tablespoon of sugar, to offset the acidity of
the tomatoes.

Source:
"News clipping from old Sunday newspaper"

On Dec 5, 11:02�pm, zxcvbob > wrote:
> Sheldon wrote:
> > johngood wrote:
> >> Would anyone be able to advise a novice on how to make a very simple tomato
> >> soup, basically using either tinned tomato puree or tinned tomatoes please?
>
> > Heat one can tomato puree with one can water and a pinch of white
> > pepper, thicken with cornstarch slurry, drizzle in beaten egg while
> > gently stirring... serve steaming hot with Chinese noodles.
>
> > Sheldon A. Column
>
> I prefer to use "stewed tomatoes", and buzz them with a stick-blender

That's too much like work, and you have to deal with the seeds..
Actually I do this often, I typically use ordinary tomato sauce (8oz
can), for a larger amount I use a can of tomato paste watered down.

> after the broth is thickened.
>
> I also add half-n-half instead of egg.
>
> Bob

That's a whole nother dish... cream of tomato vs tomato egg drop.

I think cream of tomato egg drop would be disgusting.

Sheldon

On Dec 6, 2:22�pm, "Dora Crawford" > wrote:
> johngood_____ wrote:
> > Would anyone be able to advise a novice on how to make a very simple
> > tomato soup, basically using either tinned tomato puree or tinned
> > tomatoes please?
>
> Here's a good one. �You don't have to have Italian plum tomatoes -
> crushed or regular are fine, too.
>
> * Exported from MasterCook *
>
> � � � � � � � � � � � � � � Creamy Tomato Soup
>
> Recipe By � � ora
> Serving Size �: 6 � � Preparation Time :0:00
> Categories � �:
>
> � Amount �Measure � � � Ingredient -- Preparation Method
> -------- �------------ �--------------------------------
> � 2 � � � �tablespoons �butter
> � 1 � � � � � � �large �onion -- peeled and chopped
> � 1 � � � � � � � � � � carrot -- chopped
> � 2 � � � � � � cloves �garlic -- peeled and chopped
> � 1 � � � � 28 oz. can �Italian plum tomatoes -- peeled
> � 3 � � � � � � � cups �chicken broth -- defatted
> � 1 � � � � � � �small �potato -- peeled, thinly sliced
> � 2 � � � �tablespoons �fresh basil or 2 tsp. dried basil
> � � �1/4 � � �teaspoon �nutmeg
> � � � � � � � � � � � � salt and pepper
> � 1 � � � � � � � �cup �milk
>
> Melt butter in a soup pot over low heat. �Add onion, carrot and garlic.
> Cook, covered, for 20 minutes, stirring occasionally, until vegetables
> are tender and wilted.
>
> Crush tomatoes in their liquid and add to the pot along with chicken
> broth, potato, basil, nutmeg and salt. �Cook, covered, over low heat for
> 40 minutes, stirring occasionally. �Let cool to room temperature.
>
> Pur�e in a blender, in small batches, adding a bit of milk to each
> batch. �Return to soup pot and adjust seasonings. �Before serving, warm
> through over very low heat. �Do not boil.
>
> NOTES : I added a rounded tablespoon of sugar, to offset the acidity of
> the tomatoes.
>
> Source:
> � "News clipping from old Sunday newspaper"

The OP asked for "very simple"... your's is about as complicated as
tomato soup gets save growing your own... probably some guy just wants
quick and easy tomato soup that's NOT cream-of... I don't think any
soup company makes a plain tomato soup, so you sorta hafta gotta make
it from canned tomato. Before I'd go through all the trouble your
recipe indicates I'd just heat up a head smacking can of V-8. DUH

Hot clamato with sody crackers is good too... add a few dashes tobasco
(a single guy thing).

Sheldon wrote:
> On Dec 6, 2:22�pm, "Dora Crawford" >
> The OP asked for "very simple"... your's is about as complicated as
> tomato soup gets save growing your own... probably some guy just wants
> quick and easy tomato soup that's NOT cream-of... I don't think any
> soup company makes a plain tomato soup, so you sorta hafta gotta make
> it from canned tomato. Before I'd go through all the trouble your
> recipe indicates I'd just heat up a head smacking can of V-8. DUH
>
> Hot clamato with sody crackers is good too... add a few dashes tobasco
> (a single guy thing).

Don't be silly - mine's not hard. Sure beats making soup from tomato
paste.

On Dec 6, 3:09Â*pm, "Dora Crawford" > wrote:
> Sheldon wrote:
> > On Dec 6, 2:22�pm, "Dora Crawford" >
> > The OP asked for "very simple"... your's is about as complicated as
> > tomato soup gets save growing your own... probably some guy just wants
> > quick and easy tomato soup that's NOT cream-of... I don't think any
> > soup company makes a plain tomato soup, so you sorta hafta gotta make
> > it from canned tomato. Â*Before I'd go through all the trouble your
> > recipe indicates I'd just heat up a head smacking can of V-8. DUH
>
> > Hot clamato with sody crackers is good too... add a few dashes tobasco
> > (a single guy thing).
>
> Don't be silly - mine's not hard. Â*Sure beats making soup from tomato
> paste.

What would you know... all tinned tomato soups are made from paste, so
is all tinned/bottled tomato juice... most every commercial product
containing tomato is made with paste, even ketchup. Hey, RFC has
another dumb ****, Dumb Dora.

Ahahahahahahahahahahahahaha. . . .

On Thu, 6 Dec 2007 13:06:19 -0800 (PST), Sheldon >
wrote:

>On Dec 6, 3:09*pm, "Dora Crawford" > wrote:
>> Sheldon wrote:
>> > On Dec 6, 2:22?pm, "Dora Crawford" >
>> > The OP asked for "very simple"... your's is about as complicated as
>> > tomato soup gets save growing your own... probably some guy just wants
>> > quick and easy tomato soup that's NOT cream-of... I don't think any
>> > soup company makes a plain tomato soup, so you sorta hafta gotta make
>> > it from canned tomato. *Before I'd go through all the trouble your
>> > recipe indicates I'd just heat up a head smacking can of V-8. DUH
>>
>> > Hot clamato with sody crackers is good too... add a few dashes tobasco
>> > (a single guy thing).
>>
>> Don't be silly - mine's not hard. *Sure beats making soup from tomato
>> paste.
>
>What would you know... all tinned tomato soups are made from paste, so
>is all tinned/bottled tomato juice... most every commercial product
>containing tomato is made with paste, even ketchup. Hey, RFC has
>another dumb ****, Dumb Dora.
>
>Ahahahahahahahahahahahahaha. . . .
>

You really are an ass Sheldon.

Sheldon wrote:
> On Dec 6, 3:09 pm, "Dora Crawford" > wrote:
>> Sheldon wrote:
>>> On Dec 6, 2:22�pm, "Dora Crawford" >
>>> The OP asked for "very simple"... your's is about as complicated as
>>> tomato soup gets save growing your own... probably some guy just
>>> wants quick and easy tomato soup that's NOT cream-of... I don't
>>> think any soup company makes a plain tomato soup, so you sorta
>>> hafta gotta make it from canned tomato. Before I'd go through all
>>> the trouble your recipe indicates I'd just heat up a head smacking
>>> can of V-8. DUH
>>
>>> Hot clamato with sody crackers is good too... add a few dashes
>>> tobasco (a single guy thing).
>>
>> Don't be silly - mine's not hard. Sure beats making soup from tomato
>> paste.
>
> What would you know... all tinned tomato soups are made from paste, so
> is all tinned/bottled tomato juice... most every commercial product
> containing tomato is made with paste, even ketchup. Hey, RFC has
> another dumb ****, Dumb Dora.
>
> Ahahahahahahahahahahahahaha. . . .

Take your meds, Sheldon. You're slipping again.

On Dec 6, 4:09�pm, Lou Decruss > wrote:
> On Thu, 6 Dec 2007 13:06:19 -0800 (PST), Sheldon >
> wrote:
>
>
>
>
>
> >On Dec 6, 3:09�pm, "Dora Crawford" > wrote:
> >> Sheldon wrote:
> >> > On Dec 6, 2:22?pm, "Dora Crawford" >
> >> > The OP asked for "very simple"... your's is about as complicated as
> >> > tomato soup gets save growing your own... probably some guy just wants
> >> > quick and easy tomato soup that's NOT cream-of... I don't think any
> >> > soup company makes a plain tomato soup, so you sorta hafta gotta make
> >> > it from canned tomato. �Before I'd go through all the trouble your
> >> > recipe indicates I'd just heat up a head smacking can of V-8. DUH
>
> >> > Hot clamato with sody crackers is good too... add a few dashes tobasco
> >> > (a single guy thing).
>
> >> Don't be silly - mine's not hard. �Sure beats making soup from tomato
> >> paste.
>
> >What would you know... all tinned tomato soups are made from paste, so
> >is all tinned/bottled tomato juice... most every commercial product
> >containing tomato is made with paste, even ketchup. �Hey, RFC has
> >another dumb ****, Dumb Dora.
>
> >Ahahahahahahahahahahahahaha. . . .
>
> You really are an ass Sheldon.

And you're a food moron.

Paste is more shelf stable, takes far less space, and costs much less
to transport... next anyone is at the market read the labels... this
ain't the first time this has been discussed here and I've grown weary
of posting links to all the food web sites. Lou Decrusst, when it
comes to anything food you are about the dumbest mother****er.

johngood_____ > wrote:

> Would anyone be able to advise a novice on how to make a very simple tomato
> soup, basically using either tinned tomato puree or tinned tomatoes please?

Please set your word wrap to 72 characters. Thanks.

Here is a brief recipe from _Cooking in Ten Minutes_ by Edouard de
Pomiane. The tomato extract referred to in the recipe is, I am sure,
the same as concentrated (triple, as is often the case in Europe) tomato
paste. Obviously, adjust the amount of the ingredients, especially
water and tomato paste, to your taste. For stirring in the semolina,
use a whisk and be fast and diligent. For further cooking, continue to
stir or use a stick blender, at least occasionally. Depending on what
you do, you'll get anything from a thin soup to a kind of porridge,
tasting more or less intensively of tomatoes.

Victor

Tomato soup

Boil three-quarters of a pint of water in a saucepan and stir in a good
soupspoonful of tomato extract.
Add two dessertspoonfuls of fine semolina, stirring as you do so.
Salt. Let it boil six minutes. Add two ounces of thick cream. Serve.

"Sheldon" > ha scritto nel messaggio
...
On Dec 6, 3:09 pm, "Dora Crawford" > wrote:
> Sheldon wrote:
> Don't be silly - mine's not hard. Sure beats making soup from tomato
> paste.

What would you know... all tinned tomato soups are made from paste, so
is all tinned/bottled tomato juice... most every commercial product
containing tomato is made with paste, even ketchup. Hey, RFC has
another dumb ****, Dumb Dora.

Ahahahahahahahahahahahahaha. . . .

Maybe in the USA, where ignorance like yours has allowed everything to
become as fake as they can get away with. Read labels. Make your own.
Whatever.

Almost every single person who thinks of tomato soup is thinking of cream of
tomato soup or some variation on it. Otherwise, it tends to be hot tomato
juice, which apparently you like.

--
http://www.judithgreenwood.com

On Thu, 6 Dec 2007 17:18:08 -0800 (PST), Sheldon >
wrote:

>> You really are an ass Sheldon.
>
>And you're a food moron.
>
>Paste is more shelf stable, takes far less space, and costs much less
>to transport... next anyone is at the market read the labels... this
>ain't the first time this has been discussed here and I've grown weary
>of posting links to all the food web sites. Lou Decrusst, when it
>comes to anything food you are about the dumbest mother****er.

Whatever.

"Giusi" > wrote in message
...
>
> "Sheldon" > ha scritto nel messaggio
> ...
> On Dec 6, 3:09 pm, "Dora Crawford" > wrote:
>> Sheldon wrote:
>> Don't be silly - mine's not hard. Sure beats making soup from tomato
>> paste.
>
> What would you know... all tinned tomato soups are made from paste, so
> is all tinned/bottled tomato juice... most every commercial product
> containing tomato is made with paste, even ketchup. Hey, RFC has
> another dumb ****, Dumb Dora.
>
> Ahahahahahahahahahahahahaha. . . .
>
> Maybe in the USA, where ignorance like yours has allowed everything to
> become as fake as they can get away with. Read labels. Make your own.
> Whatever.
>
> Almost every single person who thinks of tomato soup is thinking of cream
> of tomato soup or some variation on it. Otherwise, it tends to be hot
> tomato juice, which apparently you like.
>
lol

You go, you bad bitchy boy you!

cybercat wrote:
> "Giusi" > wrote in message

>> What would you know... all tinned tomato soups are made from paste, so
>> is all tinned/bottled tomato juice... most every commercial product
>> containing tomato is made with paste, even ketchup. Hey, RFC has
>> another dumb ****, Dumb Dora.
>>
>> Ahahahahahahahahahahahahaha. . . .
>>
>> Maybe in the USA, where ignorance like yours has allowed everything to
>> become as fake as they can get away with. Read labels. Make your own.
>> Whatever.
>>
>> Almost every single person who thinks of tomato soup is thinking of cream
>> of tomato soup or some variation on it. Otherwise, it tends to be hot
>> tomato juice, which apparently you like.
>>
> lol
>
> You go, you bad bitchy boy you!

Or as the case may be, female.

On Fri, 7 Dec 2007 10:32:12 +0100, "Giusi" >
wrote:

>
>"Sheldon" > ha scritto nel messaggio
...
>On Dec 6, 3:09 pm, "Dora Crawford" > wrote:
>> Sheldon wrote:
>> Don't be silly - mine's not hard. Sure beats making soup from tomato
>> paste.
>
>What would you know... all tinned tomato soups are made from paste, so
>is all tinned/bottled tomato juice... most every commercial product
>containing tomato is made with paste, even ketchup. Hey, RFC has
>another dumb ****, Dumb Dora.
>
>Ahahahahahahahahahahahahaha. . . .
>
>Maybe in the USA, where ignorance like yours has allowed everything to
>become as fake as they can get away with. Read labels. Make your own.
>Whatever.
>
>Almost every single person who thinks of tomato soup is thinking of cream of
>tomato soup or some variation on it. Otherwise, it tends to be hot tomato
>juice, which apparently you like.

sheldon doesn't like the cream of tomato soup because it doesn't mix
well with the crystal palace vodka.

your pal,
blake

"blake murphy" > ha scritto nel messaggio
...
>>Almost every single person who thinks of tomato soup is thinking of cream
>>of
>>tomato soup or some variation on it. Otherwise, it tends to be hot tomato
>>juice, which apparently you like.
>
> sheldon doesn't like the cream of tomato soup because it doesn't mix
> well with the crystal palace vodka.
>
> your pal,
> blake

Who sez? >whistles<
--
http://www.judithgreenwood.com

On Dec 7, 9:24�am, Lou Decruss > wrote:
> On Thu, 6 Dec 2007 17:18:08 -0800 (PST), Sheldon >
> wrote:
>
> >> You really are an ass Sheldon.
>
> >And you're a food moron.
>
> >Paste is more shelf stable, takes far less space, and costs much less
> >to transport... next anyone is at the market read the labels... this
> >ain't the first time this has been discussed here and I've grown weary
> >of posting links to all the food web sites. �Lou Decrusst, when it
> >comes to anything food you are about the dumbest mother****er.
>
> Whatever. �

No question about it, none whatever.

"Giusi" > wrote:
> > Almost every single person who thinks of tomato soup is thinking of cream of
> tomato soup or some variation on it. �

What, you're one of the Campbell's Kids...

You live in a very narrow world, but then you're a typical dumbass
dago bigoted bitch. Don't even need to know how to cook (which you
well qualify) to know that most of the world eats tomato soups which
contain no dairy, most of the IndoAsian world which is not some small
population and all of Central and South America. Even most canned/
packaged tomato based soups contain no dairy... Campbell's alone
produces many non dairy tomato based soups Vegetarian Vegetable,
Vegetable Beef, Pepperpot, Manhattan Clam Chowder, and others... many
other brands too, even dried packaged, even frozen. In fact
comparatively little commercial tomato based soup contains dairy, and
most homemade tomato based soups contain no dairy. You are so dumb it
would be a gift to mankind were you terminated, certainly be no loss.

Check the tomato soup recipes, only like 4 contain dairy:
http://www.soupsong.com/iveg.html

Here are some 300 tomato soups most of which contain no dairy:
http://www.epicurious.com/tools/sear...resultOffset=1

Only those afflicted with chronic taste in ass disease can't think
past cream of tomato. Imbeciles.

What Chinese restaurant is gonna serve cream of tomato eggdrop... you
miserable ignorant sad strunza.

Sheldon

"Sheldon" > ha scritto nel messaggio
...
"Giusi" > wrote:
> > Almost every single person who thinks of tomato soup is thinking of
> > cream of
> tomato soup or some variation on it. ?

You live in a very narrow world, but then you're a typical dumbass
dago bigoted bitch. Don't even need to know how to cook (which you
well qualify) to know that most of the world eats tomato soups which
contain no dairy, most of the IndoAsian world which is not some small
population and all of Central and South America. Even most canned/
packaged tomato based soups contain no dairy... Campbell's alone
produces many non dairy tomato based soups Vegetarian Vegetable,
Vegetable Beef, Pepperpot, Manhattan Clam Chowder, and others... many
other brands too, even dried packaged, even frozen. In fact
comparatively little commercial tomato based soup contains dairy, and
most homemade tomato based soups contain no dairy. You are so dumb it
would be a gift to mankind were you terminated, certainly be no loss.

Check the tomato soup recipes, only like 4 contain dairy:
http://www.soupsong.com/iveg.html

Here are some 300 tomato soups most of which contain no dairy:
http://www.epicurious.com/tools/sear...resultOffset=1

Only those afflicted with chronic taste in ass disease can't think
past cream of tomato. Imbeciles.

What Chinese restaurant is gonna serve cream of tomato eggdrop... you
miserable ignorant sad strunza.

Sheldon

Did you actually look at every one of those recipes checking for dairy, and
all just for me? How dedicated of you.

Tomato in a soup doesn't make it tomato soup, IMO, but do think of me the
next time you have tomato soup with egg drop in your local Chinese.

The next time someone asks how to make any soup that has tomato in it,
you'll have those lists. Clever you.

"Sheldon" wrote
>You live in a very narrow world, but then you're a typical dumbass
dago bigoted bitch.
>.. you miserable ignorant sad strunza.

Sheldon, if you have meds, I suggest you start taking them again. You are
slipping

On Dec 7, 4:38 pm, "Cshenk" > wrote:
> "Sheldon" wrote
>
> >You live in a very narrow world, but then you're a typical dumbass
> dago bigoted bitch.
> >.. you miserable ignorant sad strunza.
>
> Sheldon, if you have meds, I suggest you start taking them again. You are
> slipping

No, I think you're not paying attention to the whole thread. He
actually gave a good response to the OP and subsequently imparted
relevant, accurate information as the thread branched. Along the way
he was insulted before he responded in kind and by more people than he
answered. If you don't like the word 'strunza' or don't know what it
means, check a vernacular dictionary and you'll find it's well chosen
in context. -aem

"aem" > ha scritto nel messaggio
...
> On Dec 7, 4:38 pm, "Cshenk" > wrote:
>> "Sheldon" wrote
>>
>> >You live in a very narrow world, but then you're a typical dumbass
>> dago bigoted bitch.
>> >.. you miserable ignorant sad strunza.
>>
>> Sheldon, if you have meds, I suggest you start taking them again. You
>> are
>> slipping
>
> No, I think you're not paying attention to the whole thread. He
> actually gave a good response to the OP and subsequently imparted
> relevant, accurate information as the thread branched. Along the way
> he was insulted before he responded in kind and by more people than he
> answered. If you don't like the word 'strunza' or don't know what it
> means, check a vernacular dictionary and you'll find it's well chosen
> in context. -aem

Except my response was to his tearing into Dora using filthy language.
There is no proper place here, IMO for the word stronzo, which is masculine
and means turd. It is only Sheldon and Greg that use that kind of language
here, which you may find acceptable, but that's your look out.
>

aem wrote:
> On Dec 7, 4:38 pm, "Cshenk" > wrote:
>> "Sheldon" wrote
>>
>>> You live in a very narrow world, but then you're a typical dumbass
>> dago bigoted bitch.
>>> .. you miserable ignorant sad strunza.
>>
>> Sheldon, if you have meds, I suggest you start taking them again.
>> You are slipping
>
> No, I think you're not paying attention to the whole thread. He
> actually gave a good response to the OP and subsequently imparted
> relevant, accurate information as the thread branched. Along the way
> he was insulted before he responded in kind and by more people than he
> answered. If you don't like the word 'strunza' or don't know what it
> means, check a vernacular dictionary and you'll find it's well chosen
> in context. -aem

Unfortunately, any valuable information he might impart from time to
time is overshadowed by his filthy language and insulting and usually
bigoted attitude. As far as anyone's insulting him, he should be
prepared for others to respond accordingly in kind.

"Dora Crawford" > wrote in message
...
> aem wrote:
>> On Dec 7, 4:38 pm, "Cshenk" > wrote:
>>> "Sheldon" wrote
>>>
>>>> You live in a very narrow world, but then you're a typical dumbass
>>> dago bigoted bitch.
>>>> .. you miserable ignorant sad strunza.
>>>
>>> Sheldon, if you have meds, I suggest you start taking them again.
>>> You are slipping
>>
>> No, I think you're not paying attention to the whole thread. He
>> actually gave a good response to the OP and subsequently imparted
>> relevant, accurate information as the thread branched. Along the way
>> he was insulted before he responded in kind and by more people than he
>> answered. If you don't like the word 'strunza' or don't know what it
>> means, check a vernacular dictionary and you'll find it's well chosen
>> in context. -aem
>
> Unfortunately, any valuable information he might impart from time to time
> is overshadowed by his filthy language and insulting and usually bigoted
> attitude. As far as anyone's insulting him, he should be prepared for
> others to respond accordingly in kind.

The Sheldon apologists are accumulating mountains of suckass karma.

"Giusi" wrote:
>
> Did you actually look at every one of those recipes checking for dairy, and
> all just for me?

I read through all the recipes at Soup Song but only about half at
Epicurious, they'll be there for me to finish reading later... and I
read them for me, not you... I happen to enjoy reading through
interesting recipes... unlike you I think learning is fun. If you
want to learn you'll need to read yourself.


Sheldon

On Sat, 8 Dec 2007 14:05:11 -0800 (PST), Sheldon >
wrote:


>I read through all the recipes at Soup Song but only about half at
>Epicurious, they'll be there for me to finish reading later... and I
>read them for me, not you... I happen to enjoy reading through
>interesting recipes... unlike you I think learning is fun.

And here I thought you knew it all.

Lou