Wayne Boatwright wrote:

> I always add some finely shredded carrots in mine, too, and a bit of
> freshly chopped parsley. Also, a lite sprinkle of celery seed, and
> sometimes a wee bit of crushed mustard seed.
>
The mustard seed sounds interesting. I am not a fan of celery seed.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Perhaps it's MOOBS, that's the new name for 'man boobs' apparently!
"Dave Smith" > wrote in message
...
>
> No no. It is boobs not noobs.
>
>
> "Kiss-The-CooK.110mb" wrote:
>
>> I have read through a fair bit of the past two weeks of posts to this
>> group now. I understand now why you people are so scared of new
>> members...You people are idiots.
>>
>> You are actually scared that someone like me, a Proffesional Chef,
>> will come along and show you up for what you are...
>>
>> What sort of person would actually state on a public COOKING chat
>> site, that they use POWDERED onion ??? Or for that matter, packet
>> anything ??? LOL.
>>
>> You people are a bunch of wannabes...You wannabe a Chef, but alas you
>> arn't even a Cook's fart!!
>>
>> I am speachless...One of you clowns actually bragged about putting
>> some butter on some beans...I bet my left testicle that they were
>> canned or frozen beans!!
>>
>> Wannabes...bloody wannabes !
>>
>> LOL
>

Goomba wrote:

> After reading the start of this bozo's rant, and the mention of
> pulling up a chair and popcorn in the middle of the night, I did just
> that. I made some popcorn and buttered it. I rarely butter my popcorn
> but it sounded appealing.
> The power of suggestion, huh?

Sometimes it's only a matter of the right word at just the right moment.
:-)

--
Dave www.davebbq.com

What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

On Mon 26 May 2008 10:23:12a, sf told us...

> On Mon, 26 May 2008 17:12:05 GMT, Wayne Boatwright
> > wrote:
>
>>On Mon 26 May 2008 10:08:49a, Michael "Dog3" told us...
>>
>>> Gloria P >
>>> : in rec.food.cooking
>>>
>>>> As kids we used to say:
>>>>
>>>> Don't go away mad, just GO AWAY!
>>>>
>>>> Still very good advice. No one is forcing you to stay and suffer the
>>>> indignity to which you feel subjected.
>>>>
>>>> By the way, everyone who posts commercial information here is subject
>>>> to the same advice.
>>>
>>> Perhaps Kiss will pick up all his toys and go home.
>>>
>>> Michael
>>>
>>>
>>
>>He has no toys, only slings and arrows.
>
> I thought they were marbles, he certainly appeared to have lost them.
>

LOL!

--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/26(XXVI)/08(MMVIII)
-------------------------------------------
Today is: Memorial Day
-------------------------------------------
Never eat yellow snow!
-------------------------------------------

sf wrote:

>>> Perhaps Kiss will pick up all his toys and go home.
>>>
>>> Michael
>>>
>>>
>> He has no toys, only slings and arrows.
>
> I thought they were marbles, he certainly appeared to have lost them.
>
I dunno.. it seems to be a toss up between him and the folic acid guy.
What's with these bozos lately?

Wayne Boatwright wrote:
> On Mon 26 May 2008 10:08:49a, Michael "Dog3" told us...
>
>> Gloria P >
>> : in
>> rec.food.cooking
>>
>>> As kids we used to say:
>>>
>>> Don't go away mad, just GO AWAY!
>>>
>>> Still very good advice. No one is forcing you to stay and suffer
>>> the indignity to which you feel subjected.
>>>
>>> By the way, everyone who posts commercial information here is
>>> subject to the same advice.
>>
>> Perhaps Kiss will pick up all his toys and go home.
>>
>> Michael
>>
>>
>
> He has no toys, only slings and arrows.

<Gasp> He'll shoot his eye out!!

--
Dave www.davebbq.com

What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

On Mon 26 May 2008 10:23:16a, Janet Wilder told us...

> Wayne Boatwright wrote:
>
>> I always add some finely shredded carrots in mine, too, and a bit of
>> freshly chopped parsley. Also, a lite sprinkle of celery seed, and
>> sometimes a wee bit of crushed mustard seed.
>>
> The mustard seed sounds interesting. I am not a fan of celery seed.
>

Celery seed, IMHO, can easily be overused and the dish becomes bitter. I
use a mere shake or two.

I crush yellow mustard seed in a mortar and pestle until it is well broken
up but not pulverized. I then add it to my dressing before adding to the
slaw. I sometimes do this with potato salad, too.


--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/26(XXVI)/08(MMVIII)
-------------------------------------------
Today is: Memorial Day
-------------------------------------------
Never eat yellow snow!
-------------------------------------------

On Mon 26 May 2008 10:25:37a, Michael "Dog3" told us...

> Janet Wilder > news:483aec9a$0$12343$c3e8da3
> @news.astraweb.com: in rec.food.cooking
>
>>
>> Darn! I have the cabbage in the fridge, too. Okay, I'll give it a try.
>> One batch of one-legged-cook cole slaw coming up. I hope y'all don't
>> mind carrots in the slaw. I gotta have shredded carrots in mine.
>
> I'm doing ribs and kraut today but I can send over some Red Onion
> Sauerkraut to go with the party. This is really good served with just
> about any grilled item. I like plain old snacking on it. From Gourmet
> Magazine:
>
> Red Onion Sauerkraut
> Gourmet - October 1994
>
> Ingredients
>
> 3 tablespoons vegetable oil
> 5 1/2 cups thinly sliced red onion (about 1 pound)
> 3 whole cloves
> 5 juniper berries*
> 4 cups thinly sliced red cabbage (about 1/4 medium head)
> a 1-pound package sauerkraut, drained
> 3 tablespoons firmly packed dark brown sugar
> 1/2 cup dry red wine
> 1/4 cup red-wine vinegar
> 1 bay leaf
>
> *available in spice section of supermarkets
>
> PreparationIn a large heavy skillet (measuring about 12 inches across and
> 2 1/2 inches deep) heat oil over moderately high heat until hot but not
> smoking and sauté onion with cloves and juniper berries, stirring, until
> browned, about 10 minutes. Add cabbage, sauerkraut, sugar, wine, vinegar,
> and bay leaf and simmer stirring occasionally and adding water if mixture
> becomes dry, until cabbage is tender, about 30 minutes. Sauerkraut may be
> made 2 days ahead and chilled, covered. Discard bay leaf and serve
> sauerkraut at room temperature.
>
>
> Michael
>
>

Sounds delicious, Michael. Rather similar to the way I make it. Clipped
and saved to make and compare. :-)

--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/26(XXVI)/08(MMVIII)
-------------------------------------------
Today is: Memorial Day
-------------------------------------------
Have you ever noticed that the lawyer
always smiles more than the client?
--George Carlin
-------------------------------------------

On Mon 26 May 2008 10:25:37a, Michael "Dog3" told us...

> Janet Wilder > news:483aec9a$0$12343$c3e8da3
> @news.astraweb.com: in rec.food.cooking
>
>>
>> Darn! I have the cabbage in the fridge, too. Okay, I'll give it a try.
>> One batch of one-legged-cook cole slaw coming up. I hope y'all don't
>> mind carrots in the slaw. I gotta have shredded carrots in mine.
>
> I'm doing ribs and kraut today but I can send over some Red Onion
> Sauerkraut to go with the party. This is really good served with just
> about any grilled item. I like plain old snacking on it. From Gourmet
> Magazine:
>
> Red Onion Sauerkraut
> Gourmet - October 1994
>
> Ingredients
>
> 3 tablespoons vegetable oil
> 5 1/2 cups thinly sliced red onion (about 1 pound)
> 3 whole cloves
> 5 juniper berries*
> 4 cups thinly sliced red cabbage (about 1/4 medium head)
> a 1-pound package sauerkraut, drained
> 3 tablespoons firmly packed dark brown sugar
> 1/2 cup dry red wine
> 1/4 cup red-wine vinegar
> 1 bay leaf
>
> *available in spice section of supermarkets
>
> PreparationIn a large heavy skillet (measuring about 12 inches across and
> 2 1/2 inches deep) heat oil over moderately high heat until hot but not
> smoking and sauté onion with cloves and juniper berries, stirring, until
> browned, about 10 minutes. Add cabbage, sauerkraut, sugar, wine, vinegar,
> and bay leaf and simmer stirring occasionally and adding water if mixture
> becomes dry, until cabbage is tender, about 30 minutes. Sauerkraut may be
> made 2 days ahead and chilled, covered. Discard bay leaf and serve
> sauerkraut at room temperature.
>
>
> Michael
>
>



--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/26(XXVI)/08(MMVIII)
-------------------------------------------
Today is: Memorial Day
-------------------------------------------
Have you ever noticed that the lawyer
always smiles more than the client?
--George Carlin
-------------------------------------------

dejablues wrote:
> "Kiss-The-CooK.110mb" > wrote in message
> ...
>> I have read through a fair bit of the past two weeks of posts to this
>> group now. I understand now why you people are so scared of new
>> members...
>
> This a USENET newsgroup. There aren't any "members", just posters. If
> you really read so much, or were familiar with USENET, you'd know
> that spam and commercial postings are very much frowned upon.
>
>>
>> You are actually scared that someone like me, a Proffesional Chef,
>> will come along and show you up for what you are...
>
> Non-spammers? Cool.
>
>> What sort of person would actually state on a public COOKING chat
>> site,
>
> This isn't a chat site.
>
> that they use POWDERED onion ??? Or for that matter, packet
>> anything ??? LOL.
>
> Someone could post a recipe for dog turd dumplings with pus sauce and
> it would still be better than YOUR SPAM.
>
> > You people are a bunch of wannabes...You wannabe a Chef, but alas
> you
>> arn't even a Cook's fart!!
> > I am speachless...One of you clowns actually bragged about putting
>> some butter on some beans...I bet my left testicle that they were
>> canned or frozen beans!!
>
> How did you cook that testicle? Stewed? Braised? Flambed?
>
>> Wannabes...bloody wannabes !
>
> Bloody wallabys....can you tell us how to cook them?

LOL I'd have to object. I like wallabys, and not for dinner!

Jill

"Kiss-The-CooK.110mb" wrote

> What sort of person would actually state on a public COOKING chat
> site, that they use POWDERED onion ??? Or for that matter, packet
> anything ??? LOL.

Of course they do. So do real chef's in the right place which is something
you'd know if you were one. Intriguing troll arent you?

>
> Darn! I have the cabbage in the fridge, too. Okay, I'll give it a try.
> One batch of one-legged-cook cole slaw coming up. I hope y'all don't
> mind carrots in the slaw. I gotta have shredded carrots in mine.



fine, but if you even think of putting raisins in, i'm gonna eat next door.

joe

>
> I'm pulling up a chair along side of you and I've got the popcorn. Now,
> please pass me a rib while I sit back and laugh my ass off with
> you.
> kili


you can sit with me and dearest christina on the porch glider. it's going to
be hot today, we'll break 70.

http://kfsk.org/modules/webcam/

joe

On Mon 26 May 2008 12:44:46p, Janet Baraclough told us...

> The message 0>
> from Wayne Boatwright > contains these
> words:
>
>> On Mon 26 May 2008 10:23:16a, Janet Wilder told us...
>
>> > Wayne Boatwright wrote:
>> >
>> >> I always add some finely shredded carrots in mine, too, and a bit of
>> >> freshly chopped parsley. Also, a lite sprinkle of celery seed, and
>> >> sometimes a wee bit of crushed mustard seed.
>> >>
>> > The mustard seed sounds interesting. I am not a fan of celery seed.
>> >
>
>> Celery seed, IMHO, can easily be overused and the dish becomes bitter.
>> I use a mere shake or two.
>
>> I crush yellow mustard seed in a mortar and pestle until it is well
>> broken up but not pulverized. I then add it to my dressing before
>> adding to the slaw. I sometimes do this with potato salad, too.
>
> Have you tried "popping" the mustard seed by flash frying it in a
> little hot oil? Only takes a minute and makes a good addition to salads.
>
> Janet
>

No, I haven't, but I'll give it a try. I assume a lid is in order here.
:-)

--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/26(XXVI)/08(MMVIII)
-------------------------------------------
Today is: Memorial Day
-------------------------------------------
Have you ever shown a novice the 'any'
key? ... Was it the power switch?
-------------------------------------------

"Kiss-The-CooK.110mb" > wrote in message
...

Nothing worth quoting or worrying about. :-)

Hey, next time, at least get my name right.

BOB

I meant boobs as per the dictionary definition.... a stupid person, fool or
dunce, not the type you get if you Google "boobs" :-)


Sarah wrote:

> Perhaps it's MOOBS, that's the new name for 'man boobs' apparently!
> "Dave Smith" > wrote in message
> ...
> >
> > No no. It is boobs not noobs.
> >
> >
> > "Kiss-The-CooK.110mb" wrote:
> >
> >> I have read through a fair bit of the past two weeks of posts to this
> >> group now. I understand now why you people are so scared of new
> >> members...You people are idiots.
> >>
> >> You are actually scared that someone like me, a Proffesional Chef,
> >> will come along and show you up for what you are...
> >>
> >> What sort of person would actually state on a public COOKING chat
> >> site, that they use POWDERED onion ??? Or for that matter, packet
> >> anything ??? LOL.
> >>
> >> You people are a bunch of wannabes...You wannabe a Chef, but alas you
> >> arn't even a Cook's fart!!
> >>
> >> I am speachless...One of you clowns actually bragged about putting
> >> some butter on some beans...I bet my left testicle that they were
> >> canned or frozen beans!!
> >>
> >> Wannabes...bloody wannabes !
> >>
> >> LOL
> >

"Wayne Boatwright" > wrote in message
.120...
> On Sun 25 May 2008 09:44:05p, Kiss-The-CooK.110mb told us...
>
>> On May 26, 2:27 pm, Wayne Boatwright >
>> wrote:
>>> On Sun 25 May 2008 09:01:26p, Kiss-The-CooK.110mb told us...
>>
>>>
>>> You are hardly "speachless". You can't seem to keep your ****ing mouth
>>> shut. And I was hardly "bragging" about putting some butter on some bea
>>> ns. I merely described what I had for dinner. Have you never buttered
>>> beans
>>
>>> before? Some ****ing "chef" you are.
>>>
>>> > Wannabes...bloody wannabes !
>>>
>>> Yep, that's you, a wannabe. You wannbe an actual person, but you're not
>>> . You're a hack with nothing but vitrol in your mouth.
>>>
>>> Bugger on out of here. Nobody in this group gives a shit about what you
>>
>>> have to say. You haven't contributed a damn thing but trouble.
>>
>> So, YOU also mentioned putting butter on beans ?? Who said I was
>> talking about you? Feeling guilty are you, wannabe?
>>
>> It is "bugger off" what sort of idiot says "bugger on" ?

You can't spell, you can't read. Wayne said "Bugger on out of here." Do I
have to spell it out for you? He said for you to GET THE **** OUT OF HERE.
Unnerstand?(sp)

>>
>> You want me to keep my "****ing mouth" shut? There is only one person
>> here with a "****ing mouth" and that would be the
>> sthalor...boatwright ?...ship wreck more like it...shirt lifter!
>
> Ripe for the plonker!
>
> Bye!

WAYNE! It's only a ****ing troll/spammer. One with no clue, true, but
still...
Calm down!
'-)

BOB

"Sqwertz" > wrote in message
...
> "Kiss-The-CooK.110mb" > wrote:
>
>> So, YOU also mentioned putting butter on beans ?? Who said I was
>> talking about you? Feeling guilty are you, wannabe?
>
> Isn't calling him a 'wannabe' defamatory and against the law?
>
> Under the Defamation Act(s) (all states) of Australia the comments
> posted by "Kiss-The-Cook.110mb" are considered malice and or
> deliberate in nature and therefore an offence under Law of Civil and
> or Criminal Defamation.

By order of the Cabel!

>
> You are hereby on notice.
>
> -sw

BOB
tinc

On Mon 26 May 2008 02:23:58p, BOB told us...

> "Wayne Boatwright" > wrote in message
> .120...
>> On Sun 25 May 2008 09:44:05p, Kiss-The-CooK.110mb told us...
>>
>>> On May 26, 2:27 pm, Wayne Boatwright >
>>> wrote:
>>>> On Sun 25 May 2008 09:01:26p, Kiss-The-CooK.110mb told us...
>>>
>>>>
>>>> You are hardly "speachless". You can't seem to keep your ****ing
>>>> mouth shut. And I was hardly "bragging" about putting some butter on
>>>> some bea ns. I merely described what I had for dinner. Have you never
>>>> buttered beans
>>>
>>>> before? Some ****ing "chef" you are.
>>>>
>>>> > Wannabes...bloody wannabes !
>>>>
>>>> Yep, that's you, a wannabe. You wannbe an actual person, but you're
>>>> not . You're a hack with nothing but vitrol in your mouth.
>>>>
>>>> Bugger on out of here. Nobody in this group gives a shit about what
>>>> you
>>>
>>>> have to say. You haven't contributed a damn thing but trouble.
>>>
>>> So, YOU also mentioned putting butter on beans ?? Who said I was
>>> talking about you? Feeling guilty are you, wannabe?
>>>
>>> It is "bugger off" what sort of idiot says "bugger on" ?
>
> You can't spell, you can't read. Wayne said "Bugger on out of here."
> Do I have to spell it out for you? He said for you to GET THE **** OUT
> OF HERE. Unnerstand?(sp)
>
>>>
>>> You want me to keep my "****ing mouth" shut? There is only one person
>>> here with a "****ing mouth" and that would be the
>>> sthalor...boatwright ?...ship wreck more like it...shirt lifter!
>>
>> Ripe for the plonker!
>>
>> Bye!
>
> WAYNE! It's only a ****ing troll/spammer. One with no clue, true, but
> still...
> Calm down!
> '-)
>
> BOB
>
>
>

Thanks, BOB. :-) For some reason this one really got to me.

--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/26(XXVI)/08(MMVIII)
-------------------------------------------
Today is: Memorial Day
-------------------------------------------
Why can't we just spell it orderves?
-------------------------------------------

"Mark Thorson" > wrote in message
...
> "Kiss-The-CooK.110mb" wrote:
>>
>> I have read through a fair bit of the past two weeks of posts to this
>> group now. I understand now why you people are so scared of new
>> members...You people are idiots.
>
> Scared? We're not scared. We just don't like spammers
> who look upon our newsgroup as a source of free advertising
> for commercial web sites. People such as yourself are like
> people who litter in national parks or urinate while swimming
> in public swimming pools.


Ya know? I just noticed..."It" hasn't included "It's" spammed URL (which I
altered, so as to NOT continue "It's" SPAM) since about the first post.
Maybe when "It" reported to Google, Google laughed at "It" and told "It"
that "It" was, indeed, SPAMMING!

BOB

"Dave Bugg" > wrote in message
news:21s_j.1816$QW.1344@trndny04...
> Kiss-The-CooK.110mb wrote:
>
>> You people are nothing but wannabe idiots. I don't care how many
>> excuses you make...You will not win me back until you apologise...(for
>> you un-educated, ignorant Yanks it is not apologize).
>>
>> Gutter mouthed wannabes !
>
> <Chair pulled up to enjoy the entertainment> Someone pass the popcorn,
> please.
>

Well, I got a few slices of brisket left. And almost a whole butt. The
ribs are all gone, but I think that there's a little Pig Candy left. If
not, I can make more.

Somebody bring the bread and some cole slaw!

BOB

"Christine Dabney" > wrote in message
...
> On Mon, 26 May 2008 05:38:06 GMT, "Dave Bugg" >
> wrote:
>
>
>>
>><Chair pulled up to enjoy the entertainment> Someone pass the popcorn,
>>please.
>
> You gonna fix us bbq for this shindig??? I think we all deserve to
> have some good bbq for this.....

I already have some. It cooked all night, and is pretty darned good, if I
do say so myself.
'-)

BOB
>
> Christine

"Goomba" > wrote in message
...
> Wayne Boatwright wrote:
>
>> Your potato salad sounds incredibly like mine, except that I do put a
>> very small amount of pickle relish in it, or finely diced pickle. I've
>> also used dill pickle relish or diced dills. The cucumber addition is
>> something I've also been doing for a while as I love the texture. And I
>> NEVER add eggs to my salad either.
>>
>> One thing I do differently is use about 2/3 mayo to 1/3 sour cream.
>>
> I have done that before. It is good.
> As I was cutting the potatoes, and debating how many to prepare, I knew
> the bottom line is- If I make a LOT it will be an ordinary potato salad.
> But whenever I make "just enough" or barely enough, it will end up being
> an incredibly OUTSTANDING batch and I'll be wishing I had more! Such a
> dilemma.


Not trying to start another war here '-) (or am I?)

BUT...add just a little Miracle Whip, no, not enough to actually taste.
Just a dollop or two. It adds an interesting taste that those hard-line
"Miracle-Whip-Haters" just lick their lips and ask..."What's that great tang
in here?" Never once had anyone guess what it was. They never, ever
believe me when I tell them.

BOB

"Goomba" > wrote in message
...
> Sqwertz wrote:
>> "Kiss-The-CooK.110mb" > wrote:
>>
>>> On May 26, 2:53 pm, Mark Thorson > wrote:
>>>
>>>> Scared? We're not scared. We just don't like spammers
>>>> who look upon our newsgroup as a source of free advertising
>>>> for commercial web sites. People such as yourself are like
>>>> people who litter in national parks or urinate while swimming
>>>> in public swimming pools.
>>> You ARE a bunch of gutless, chicken shit, yellow bellied, cowards !!!
>>
>> Sounds like they get Yosemite Sam cartoons in Australia.
>>
>> BTW: You just defamed about 1,000 people. That's going to put you
>> in jail for a long time, hypocrite.
>>
>> -sw
>
> Did you include the cabal (TINC) in that number?
>
> This yahoo herbal person is the second person today to *demand!* an
> apology. Hmmmmmm... perhaps the same ignorant troll?

HEY! I apologiZed. Well, sort of. I really am sorry I told "it" to suck
an egg, and not what I almost typed. '-)
>
> Usenet Means Never Having to Say You're Sorry

I thought that rule # 125 of usenet was "Never, ever apologiZe on usenet."
Or am I remembering something else. I'll check with the cabal.

BOB
tinc

"blake murphy" > wrote in message
...
> On Sun, 25 May 2008 22:21:19 -0700 (PDT), "Kiss-The-CooK.110mb"
> > wrote:
>
>>On May 26, 2:53 pm, Mark Thorson > wrote:
>>
>>>
>>> Scared? We're not scared. We just don't like spammers
>>> who look upon our newsgroup as a source of free advertising
>>> for commercial web sites. People such as yourself are like
>>> people who litter in national parks or urinate while swimming
>>> in public swimming pools.
>>
>>You ARE a bunch of gutless, chicken shit, yellow bellied, cowards !!!
>>
>>You ARE scared...So ****ing SCARED that you go into complete PANIC
>>everytime someone new comes along !!
>>
>>Listen to yourselves..."We just don't like spammers who...." etc, etc.
>>You gutless, chicken shit, yellow bellied cowards are trying to make
>>excuses and expect REAL people like me to accept that.
>>
>>You people are nothing but wannabe idiots. I don't care how many
>>excuses you make...You will not win me back until you apologise...(for
>>you un-educated, ignorant Yanks it is not apologize).
>>
>>Gutter mouthed wannabes !
>
> and your contribution so far has been what? pimping a no-doubt cruddy
> website and then insulting everyone who objected. displaying total
> ignorance about what usenet is. threatening to go to the law
> (snicker) when insulted. then making a mistake about who to complain
> to.
>
> yeah, you're a real kitchen hero, all right.
>
> your pal,
> blake
>
>

YABBUT, he/she/it never, even once, complained about someone (who was that?)
altering his/her/it's URL Spam.

BOB

"Goomba" > wrote in message
...
> sf wrote:
>
>>>> Perhaps Kiss will pick up all his toys and go home.
>>>>
>>>> Michael
>>>>
>>>>
>>> He has no toys, only slings and arrows.
>>
>> I thought they were marbles, he certainly appeared to have lost them.
>>
> I dunno.. it seems to be a toss up between him and the folic acid guy.
> What's with these bozos lately?


LOL

Haven't had this much fun since the ~patches~ implosion.

BOB

On Mon 26 May 2008 02:43:14p, BOB told us...

> "Goomba" > wrote in message
> ...
>> Wayne Boatwright wrote:
>>
>>> Your potato salad sounds incredibly like mine, except that I do put a
>>> very small amount of pickle relish in it, or finely diced pickle.
>>> I've also used dill pickle relish or diced dills. The cucumber
>>> addition is something I've also been doing for a while as I love the
>>> texture. And I NEVER add eggs to my salad either.
>>>
>>> One thing I do differently is use about 2/3 mayo to 1/3 sour cream.
>>>
>> I have done that before. It is good.
>> As I was cutting the potatoes, and debating how many to prepare, I knew
>> the bottom line is- If I make a LOT it will be an ordinary potato
>> salad. But whenever I make "just enough" or barely enough, it will end
>> up being an incredibly OUTSTANDING batch and I'll be wishing I had
>> more! Such a dilemma.
>
>
> Not trying to start another war here '-) (or am I?)
>
> BUT...add just a little Miracle Whip, no, not enough to actually taste.
> Just a dollop or two. It adds an interesting taste that those hard-line
> "Miracle-Whip-Haters" just lick their lips and ask..."What's that great
> tang in here?" Never once had anyone guess what it was. They never,
> ever believe me when I tell them.
>
> BOB

I believe you. I simply cannot eat Miracle Whip straight, but as a very
minor addition to some dishes, it does add a certain taste that's
appealing.



--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/26(XXVI)/08(MMVIII)
-------------------------------------------
Today is: Memorial Day
-------------------------------------------
Useless Invention: Anklet wris****ches
for contortionists.
-------------------------------------------

"Dave Bugg" > wrote in message
news:%CC_j.184$GT5.93@trndny01...
> Wayne Boatwright wrote:
>> On Mon 26 May 2008 10:08:49a, Michael "Dog3" told us...
>>
>>> Gloria P >
>>> : in
>>> rec.food.cooking
>>>
>>>> As kids we used to say:
>>>>
>>>> Don't go away mad, just GO AWAY!
>>>>
>>>> Still very good advice. No one is forcing you to stay and suffer
>>>> the indignity to which you feel subjected.
>>>>
>>>> By the way, everyone who posts commercial information here is
>>>> subject to the same advice.
>>>
>>> Perhaps Kiss will pick up all his toys and go home.
>>>
>>> Michael
>>>
>>>
>>
>> He has no toys, only slings and arrows.
>
> <Gasp> He'll shoot his eye out!!
>
>

I thought that was a "Red Ryder carbine-action, two hundred shot Range Model
air rifle BB gun with a compass in the stock and a thing which tells time"

Or something like that.

BOB

"Vilco" > wrote in message
...
> Kiss-The-CooK.110mb wrote:
>
>> I have read through a fair bit of the past two weeks of posts to this
>> group now. I understand now why you people are so scared of new
>> members...You people are idiots.
>
> And you're the sorriest troll ever.

I don't know. Pretty funny, if you ask me. Got a lot of responses, so it
was a pretty good troll. Either that, or we're all bored to death.

BOB

"Woolstitcher" > wrote in message
...
>
> "Kiss-The-CooK.110mb" > wrote in message
> ...
>>I have read through a fair bit of the past two weeks of posts to this
>> group now. I understand now why you people are so scared of new
>> members...You people are idiots.
>>
>> You are actually scared that someone like me, a Proffesional Chef,
>> will come along and show you up for what you are...
>>
>> What sort of person would actually state on a public COOKING chat
>> site, that they use POWDERED onion ??? Or for that matter, packet
>> anything ??? LOL.
>>
>> You people are a bunch of wannabes...You wannabe a Chef, but alas you
>> arn't even a Cook's fart!!
>>
>> I am speachless...One of you clowns actually bragged about putting
>> some butter on some beans...I bet my left testicle that they were
>> canned or frozen beans!!
>>
>> Wannabes...bloody wannabes !
>>
>> LOL
>>
>
> I made mac N cheese last night.
> It was KRAFT.

I added a touch of granulated garlic, not fresh.

> Oh, and I have used velveeta.

There's a loaf in my pantry, as I type.

> A few days ago I used CANNED chicken broth.

I placed 4th in brisket (out of 48) in a BBQ contest wit a brisket I had
injected with CANNED Beef Broth.

BOB

"kilikini" > wrote in message
...
> Woolstitcher wrote:
>> "Kiss-The-CooK.110mb" > wrote in message
>> ...
>>> I have read through a fair bit of the past two weeks of posts to this
>>> group now. I understand now why you people are so scared of new
>>> members...You people are idiots.
>>>
>>> You are actually scared that someone like me, a Proffesional Chef,
>>> will come along and show you up for what you are...
>>>
>>> What sort of person would actually state on a public COOKING chat
>>> site, that they use POWDERED onion ??? Or for that matter, packet
>>> anything ??? LOL.
>>>
>>> You people are a bunch of wannabes...You wannabe a Chef, but alas you
>>> arn't even a Cook's fart!!
>>>
>>> I am speachless...One of you clowns actually bragged about putting
>>> some butter on some beans...I bet my left testicle that they were
>>> canned or frozen beans!!
>>>
>>> Wannabes...bloody wannabes !
>>>
>>> LOL
>>>
>>
>> I made mac N cheese last night.
>> It was KRAFT.
>> Oh, and I have used velveeta.
>> A few days ago I used CANNED chicken broth.
>> O
>> M
>> G
>
> Next you're going to tell us you made green bean casserole with canned
> beans and canned mushroom soup. Oh, my GOD! And you use bottled
> dressings on your salads! You, you, you trailer trash, you! :~)
>
> kili <------- who has been known to use shortcuts on *any* given occasion
>

With canned fried onions on top.

BOB

BOB wrote:

> Not trying to start another war here '-) (or am I?)
>
> BUT...add just a little Miracle Whip, no, not enough to actually taste.
> Just a dollop or two. It adds an interesting taste that those hard-line
> "Miracle-Whip-Haters" just lick their lips and ask..."What's that great tang
> in here?" Never once had anyone guess what it was. They never, ever
> believe me when I tell them.
>
> BOB
>
Sorry, I wouldn't have it in the house to test the theory. Miracle Whip
is just too sweet for my tastes. What would I do with the rest of the
jar? No need to answer that.

BOB wrote:

> HEY! I apologiZed. Well, sort of. I really am sorry I told "it" to suck
> an egg, and not what I almost typed. '-)

Was it a hundred year egg (or whatever those things are called?) or
(shiver) balout?

>> Usenet Means Never Having to Say You're Sorry
>
> I thought that rule # 125 of usenet was "Never, ever apologiZe on usenet."
> Or am I remembering something else. I'll check with the cabal.
>
> BOB
> tinc

If one is in the cabal, one can spell apologize any old way they'd like.
*That* person wasn't in the cabal, hence was confused about the spelling.

Goomba (member of the cabal solely on account of time in grade here)

BOB wrote:
> "Goomba" > wrote in message
> ...
>> sf wrote:
>>
>>>>> Perhaps Kiss will pick up all his toys and go home.
>>>>>
>>>>> Michael
>>>>>
>>>>>
>>>> He has no toys, only slings and arrows.
>>> I thought they were marbles, he certainly appeared to have lost them.
>>>
>> I dunno.. it seems to be a toss up between him and the folic acid guy.
>> What's with these bozos lately?
>
>
> LOL
>
> Haven't had this much fun since the ~patches~ implosion.
>
> BOB
>
<makes sign of the cross with her two index fingers> Bite Your Tongue!

"just joe" > wrote in message
mmunications...
> >
>> I'm pulling up a chair along side of you and I've got the popcorn. Now,
>> please pass me a rib while I sit back and laugh my ass off with
>> you.
>> kili
>
>
> you can sit with me and dearest christina on the porch glider. it's going
> to be hot today, we'll break 70.
>
> http://kfsk.org/modules/webcam/
>
> joe
>

Another FREAKING SPAMMER!

BOB
Hi, joe. Just kidding, joe. ;-)

"Proffesional Shef" > wrote in message
6.121...
>
Ya speeled schef rong.

BOB
that made my speel-chek start smokin'

kilikini wrote:
> Christine Dabney wrote:
>> On Mon, 26 May 2008 05:38:06 GMT, "Dave Bugg" >
>> wrote:
>>
>>
>>>
>>> <Chair pulled up to enjoy the entertainment> Someone pass the
>>> popcorn, please.
>>
>> You gonna fix us bbq for this shindig??? I think we all deserve to
>> have some good bbq for this.....
>>
>> Christine
>
> I know, how dare he request popcorn when there could be ribs to be
> had! I'll bring the potato salad, anyone care to bring slaw?
>
> kili

How about German potato salad?

"Wayne Boatwright" wrote ...
>
> Thanks, BOB. :-) For some reason this one really got to me.
>
Y W. He'd had too much to drink, or too much to smoke.

Or, maybe you just need a drink?

BOB

"Sqwertz" > wrote in message
...
> "Kiss-The-CooK.110mb" > wrote:
>
>> I have read through a fair bit of the past two weeks of posts to this
>> group now. I understand now why you people are so scared of new
>> members...You people are idiots.
>>
>> You are actually scared that someone like me, a Proffesional Chef,
>> will come along and show you up for what you are...
>>
>> What sort of person would actually state on a public COOKING chat
>> site, that they use POWDERED onion ??? Or for that matter, packet
>> anything ??? LOL.
>>
>> You people are a bunch of wannabes...You wannabe a Chef, but alas you
>> arn't even a Cook's fart!!
>>
>> I am speachless...One of you clowns actually bragged about putting
>> some butter on some beans...I bet my left testicle that they were
>> canned or frozen beans!!
>>
>> Wannabes...bloody wannabes !
>
> Yeah - you're a professional. You did that just like thousands of
> people before you. And you won't be the last. You were more
> entertaining than most.
>
> Y'all come back, now!
>
> -sw


The brother of ~patches~?

BOB

Kiss-The-CooK.110mb wrote:

Nothing but a troll.

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