http://www.recfoodcooking.com

Well, the ideas have been rolling in again...
--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

ChattyCathy wrote:
> http://www.recfoodcooking.com
>
> Well, the ideas have been rolling in again...

I win! I win!

kili

ChattyCathy wrote on Mon, 28 Jul 2008 18:07:06 +0200:

> http://www.recfoodcooking.com

> Well, the ideas have been rolling in again...

I found it hard to find a category to place myself. I try to stay OT but
slip from time to time :-)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

ChattyCathy wrote:
> http://www.recfoodcooking.com
>
> Well, the ideas have been rolling in again...

Oh, I'll take the sports lover's hat this time, please. :~)

kili

ChattyCathy wrote:
> kilikini wrote:
>
>> ChattyCathy wrote:
>>> http://www.recfoodcooking.com
>>>
>>> Well, the ideas have been rolling in again...
>>
>> I win! I win!
>>
>> kili
>
> Congrats! <veg>
>
> So which TFH would you like?

I *always* wear a baseball cap, so I chose the sports lovers. :~)

kili

kilikini wrote:

> ChattyCathy wrote:
>> http://www.recfoodcooking.com
>>
>> Well, the ideas have been rolling in again...
>
> I win! I win!
>
> kili

Congrats! <veg>

So which TFH would you like?
--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

James Silverton wrote:

> ChattyCathy wrote on Mon, 28 Jul 2008 18:07:06 +0200:
>
>> http://www.recfoodcooking.com
>
>> Well, the ideas have been rolling in again...
>
> I found it hard to find a category to place myself. I try to stay OT
> but slip from time to time :-)
>
<lol>
Don't we all?

FWIW, I enjoy the food-related posts. That's why I came here in the
first place. However, I am as guilty as anybody else around here of
participating in Off-topic posts - when the mood takes me. But the
general 'camaraderie' (a lot of the time) around here is fun - and it
sure beats moderated groups like rec.food.recipes, IMO.
--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

ChattyCathy wrote:

> http://www.recfoodcooking.com
>
> Well, the ideas have been rolling in again...

BTW, I haven't thanked Michael (Dog 3) for suggesting (most of) this
survey. Thanks Michael.
--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

"ChattyCathy" > wrote in message
...
> http://www.recfoodcooking.com
>
> Well, the ideas have been rolling in again...
> --
> Cheers
> Chatty Cathy
>
> Egg tastes better when it's not on your face...

Next one should be 'How Many Newsgroups do you belong to?' and the
follow-up: "How many of them are food related?"

My choice that wasn't listed: *I* get to be the moderator, and I'm
under no obligation to be consistent. I hereby ban all on-topic posts
about foods that I don't like and that I'm allergic to. Also, perfectly
good recipes that I'm not interested in trying at the moment should be
saved until I'm in the mood. Off-topic fun stuff about vacations, pets,
children, grandchildren, word-use, and changing morals and mores is
fine, but off-topic personal snarky enmity is off limits. So is
complaining about fat people, no matter what the cause. And no one is
allowed to get sick. That's whether we talk about it or not. Y'all
should stay happy and healthy forever. Thus it is decreed. Your
wannabe moderator has spoken.


--Lia

Julia Altshuler wrote:

> My choice that wasn't listed: *I* get to be the moderator, and I'm
> under no obligation to be consistent. I hereby ban all on-topic posts
> about foods that I don't like and that I'm allergic to. Also,
> perfectly good recipes that I'm not interested in trying at the moment
> should be
> saved until I'm in the mood. Off-topic fun stuff about vacations,
> pets, children, grandchildren, word-use, and changing morals and mores
> is
> fine, but off-topic personal snarky enmity is off limits. So is
> complaining about fat people, no matter what the cause. And no one is
> allowed to get sick. That's whether we talk about it or not. Y'all
> should stay happy and healthy forever. Thus it is decreed. Your
> wannabe moderator has spoken.

No more posts about cabbage - Yipeee!!!

So how goes it with the croissants?
--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

ChattyCathy wrote:
>
> So how goes it with the croissants?


I posted "Croissants IV" yesterday and got no answers. I figured that
was because y'all were bored with the subject, but if it never showed
up, let me know, and I'll repost.


--Lia

Julia Altshuler wrote:

> ChattyCathy wrote:
>>
>> So how goes it with the croissants?
>
>
> I posted "Croissants IV" yesterday and got no answers. I figured that
> was because y'all were bored with the subject, but if it never showed
> up, let me know, and I'll repost.

I saw both your posts in that thread, so I am fairly sure others did
too. But being a 'croissant' ignoramus, I was hoping that other r.f.c.
posters would be able to answer some of your questions... BTW, I am not
feeling brave enough yet to attempt them myself.
--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

Julia Altshuler wrote:
> ChattyCathy wrote:
>>
>> So how goes it with the croissants?

> I posted "Croissants IV" yesterday and got no answers. I figured that
> was because y'all were bored with the subject, but if it never showed
> up, let me know, and I'll repost.

I'm sorry I didn't respond, it was an interesting read. I was
wondering if you were going into the croissant business and
how much fun it must be to eat all those trial attempts.

nancy

Virginia Tadrzynski wrote:

>
> "ChattyCathy" > wrote in message
> ...
>> http://www.recfoodcooking.com
>>
>> Well, the ideas have been rolling in again...
>> --
>> Cheers
>> Chatty Cathy
>>
>> Egg tastes better when it's not on your face...
>
> Next one should be 'How Many Newsgroups do you belong to?'

At the moment - three. I read/participate in one and mostly lurk in the
other two.

> and the
> follow-up: "How many of them are food related?"

All three of them.
--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

Nancy Young wrote:
>
> I'm sorry I didn't respond, it was an interesting read. I was
> wondering if you were going into the croissant business and
> how much fun it must be to eat all those trial attempts.


No apologies necessary. I often read a post I find interesting and
learn a lot from. If we all answered each post we found interesting or
learned from just to say "nice read," the whole group would be clogged
with posts that don't say anything other than acknowledging that we read
it. I think that's why usenet tends to be a a contentious place. It
makes sense to throw in my 2c when I don't agree with something. It's
boring to say "me too."


We've gotten into a nice routine with the trial attempts. We leave some
on the counter overnight. The rest get cooled down and go straight to
the freezer. The rule is that we may not make more until the ones in
the freezer are eaten. That way, if an attempt isn't that good, we have
plenty of time to meditate on our sins as we slowly munch through the
less than perfect croissants. If an attempt is wonderful, we get to do
it again almost right away.


An analysis of the recipes shows that the original Mastering the Art
Julia Child- Simone Beck recipe is considerably wetter than later
recipes. As I write this, I realize that that's the core source of the
variable problem. Just figuring how much dough to how much butter is
one thing, but we're also figuring how wet the dough should be, how much
water to how much flour. At this point, I'd guess that as we get more
practiced at handling the dough, we'll get better at being able to roll
out sticky dough without much extra flour. (Other variables include the
protein content of the flour which would affect how much liquid the
flour absorbs, the type of yeast which has to do with how much liquid,
the weather including the humidity which has to do with how much liquid,
the length of time in the refrigerator which has to do with how easy the
dough is to handle. They're all interconnected and confusing.)


In any case, when we have a good working recipe that we're satisfied
with, I'd post it.


For Cathy and others who are afraid of attempting croissants-- how are
you with other yeast breads? I know you've heard this before, but bread
is really easier than cakes and cookies. There's considerably more
leeway for screwing up the measurements and still coming out with
something good. It's like that with croissants. How could something
possibly have that much butter in it and come out bad?


--Lia, (I can't come to bed yet. Someone on the Internet is WRONG.)

Julia Altshuler wrote:

>
> For Cathy and others who are afraid of attempting croissants-- how are
> you with other yeast breads?

Just as ignorant.

> I know you've heard this before, but
> bread
> is really easier than cakes and cookies. There's considerably more
> leeway for screwing up the measurements and still coming out with
> something good. It's like that with croissants. How could something
> possibly have that much butter in it and come out bad?

This is true. Is there such a thing as too much butter?
>
>
> --Lia, (I can't come to bed yet. Someone on the Internet is WRONG.)

LOL! I you are an xkcd addict as well?

I found this one amusing too: (and it's even food related <gasp>)

http://xkcd.com/388/

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

On Mon, 28 Jul 2008 18:07:06 +0200, ChattyCathy
> wrote:

>http://www.recfoodcooking.com
>
>Well, the ideas have been rolling in again...

I always read but try to only reply or start a thread if I know I'll
be able to have time to respond. I think the chattiness probably
comes from the fact that people who love to cook also are passionate
about other things and thread drift occurs. It's easy to ignore what
I'm not interested in and enjoy what I like reading. All-in-all I
like reading here and learn a lot!

Lou

ChattyCathy wrote:
> Julia Altshuler wrote:
>
>
>>For Cathy and others who are afraid of attempting croissants-- how are
>>you with other yeast breads?
>
>
> Just as ignorant.


In that case, I've been going about this wrong. Instead of posting
about the intricacies and variables of croissants, I should tell you
about a plain good loaf and rave about it. Really, it's hard to mess
up. You can read instructions about rising, punching down, getting
temperatures right, how to knead, do everything incorrectly, and if you
started with halfway normal ingredients, you'll still get delicious bread.


> LOL! I you are an xkcd addict as well?
>
> I found this one amusing too: (and it's even food related <gasp>)
>
> http://xkcd.com/388/


Oh dear. I've been caught. I didn't even know the line came from xkcd.
Jim, the resident computer expert, mentioned the line, and I took to
it. It wasn't until you pointed out where it came from that I realized.
It's a little like a tecno-geek's Rhymes With Orange, isn't it?


--Lia

Julia Altshuler wrote:
> ChattyCathy wrote:
>>
>> So how goes it with the croissants?
>
>
> I posted "Croissants IV" yesterday and got no answers. I figured that
> was because y'all were bored with the subject, but if it never showed
> up, let me know, and I'll repost.
>
>
> --Lia
>

I read your post, Lia. I've been following your adventures in Croissant
Land since the first installment.

On Mon, 28 Jul 2008 18:41:25 -0500, Janet Wilder
> wrote:

>Julia Altshuler wrote:

>> I posted "Croissants IV" yesterday and got no answers. I figured that
>> was because y'all were bored with the subject, but if it never showed
>> up, let me know, and I'll repost.
>>
>>
>> --Lia
>>
>
>I read your post, Lia. I've been following your adventures in Croissant
>Land since the first installment.

I have been reading too, but I didn't have anything really to
add...hence my silence.

Christine

ChattyCathy wrote:

> Julia Altshuler wrote:
>
>> My choice that wasn't listed: *I* get to be the moderator, and I'm
>> under no obligation to be consistent. I hereby ban all on-topic posts
>> about foods that I don't like and that I'm allergic to. Also, perfectly
>> good recipes that I'm not interested in trying at the moment should be
>> saved until I'm in the mood. Off-topic fun stuff about vacations, pets,
>> children, grandchildren, word-use, and changing morals and mores is
>> fine, but off-topic personal snarky enmity is off limits. So is
>> complaining about fat people, no matter what the cause. And no one is
>> allowed to get sick. That's whether we talk about it or not. Y'all
>> should stay happy and healthy forever. Thus it is decreed. Your
>> wannabe moderator has spoken.
>
> No more posts about cabbage - Yipeee!!!

I want a No More Talk About Balsalmic Vinegar rule. I've never used it,
and I'm callin' it a passing fad and I think it's probably like
bass-o-matic (I can never remember the actual name, but I think you know
what I mean) rice, which I *have* tried and it tastes like grass clippings
outta the mower bag.

And I need to lose weight myself, so I can play the Free To Talk About Fat
People card all I flippin' want.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

Julia Altshuler wrote:

> ChattyCathy wrote:
>>
>> So how goes it with the croissants?
>
>
> I posted "Croissants IV" yesterday and got no answers. I figured that was
> because y'all were bored with the subject, but if it never showed up, let
> me know, and I'll repost.

So far, the only posts in Croissants IV are the II that you made.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

ChattyCathy wrote:

> Virginia Tadrzynski wrote:
>
>
>> "ChattyCathy" > wrote in message
>> ...
>>> http://www.recfoodcooking.com
>>>
>>> Well, the ideas have been rolling in again... --
>>> Cheers
>>> Chatty Cathy
>>>
>>> Egg tastes better when it's not on your face...
>>
>> Next one should be 'How Many Newsgroups do you belong to?'
>
> At the moment - three. I read/participate in one and mostly lurk in the
> other two.

I consistently (as in every day) do 20. Of those, there are only a couple
that I never or only rarely post to.

>> and the
>> follow-up: "How many of them are food related?"

> All three of them.

This one only.

Scroll down a bit:

http://blinkynet.net/

The ones not listed there are on the mozilla.org servers, which are not
supposed to be Usenet-distributed, and are for Firefox and Thunderbird.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

ChattyCathy wrote:
> Virginia Tadrzynski wrote:
>
>> "ChattyCathy" > wrote in message
>> ...
>>> http://www.recfoodcooking.com
>>>
>>> Well, the ideas have been rolling in again...
>>> --
>>> Cheers
>>> Chatty Cathy
>>>
>>> Egg tastes better when it's not on your face...
>> Next one should be 'How Many Newsgroups do you belong to?'
>
> At the moment - three. I read/participate in one and mostly lurk in the
> other two.

If by "belong to" you mean "subscribe to", 15 at the moment, but it
varies wildly.

>
>> and the
>> follow-up: "How many of them are food related?"
>
> All three of them.

Five: rec.food.cooking, ba.food, sdnet.eats, alt.binaries.food, and
rec.food.preserving

Serene
--
"I think I have an umami receptor that has developed sentience." -- Stef

On Mon, 28 Jul 2008 14:50:28 -0400, "Virginia Tadrzynski"
> wrote:
>
>"ChattyCathy" > wrote in message
...
>> http://www.recfoodcooking.com
>>
>> Well, the ideas have been rolling in again...
>> --
>> Cheers
>> Chatty Cathy
>>
>> Egg tastes better when it's not on your face...
>
>Next one should be 'How Many Newsgroups do you belong to?' and the
>follow-up: "How many of them are food related?"
>
I'm "subscribed" to 28 news groups, 29 if you count 01alt.test. Of
those, 11 are food related. Of the 28 I'm subscribed to - I only read
three daily (two food, one not food) and I read 5 once or more per
week. Most of the remainders are groups I use only when I have a
specific computer software problem and I read the rest when I'm bored.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"Nancy Young" > wrote in
:

> Julia Altshuler wrote:
>> ChattyCathy wrote:
>>>
>>> So how goes it with the croissants?
>
>> I posted "Croissants IV" yesterday and got no answers. I figured that
>> was because y'all were bored with the subject, but if it never showed
>> up, let me know, and I'll repost.
>
> I'm sorry I didn't respond, it was an interesting read. I was
> wondering if you were going into the croissant business and
> how much fun it must be to eat all those trial attempts.
>
> nancy
>

I enjoyed your croissant commentary as well. But I didn't post because
what's to say..you seem to have it well in hand and I had neither a pro or
a con type comment to make. I hope to learn thru your adventure into
croissants. And you didn't seem to have a snap quiz going so....

--

The house of the burning beet-Alan

Virginia Tadrzynski wrote:
> "ChattyCathy" > wrote in message
> ...
>> http://www.recfoodcooking.com
>>
>> Well, the ideas have been rolling in again...
>> --
>> Cheers
>> Chatty Cathy
>>
>> Egg tastes better when it's not on your face...
>
> Next one should be 'How Many Newsgroups do you belong to?' and the
> follow-up: "How many of them are food related?"

I belong to 7, currently, and 4 are food related. :~)

kili

Christine Dabney wrote:
> On Mon, 28 Jul 2008 18:41:25 -0500, Janet Wilder
> > wrote:
>
>> Julia Altshuler wrote:
>
>>> I posted "Croissants IV" yesterday and got no answers. I figured
>>> that was because y'all were bored with the subject, but if it never
>>> showed up, let me know, and I'll repost.
>>>
>>>
>>> --Lia
>>>
>>
>> I read your post, Lia. I've been following your adventures in
>> Croissant Land since the first installment.
>
> I have been reading too, but I didn't have anything really to
> add...hence my silence.
>
> Christine

Me, too. Heck, I can't even make a good pizza dough.

kili

Serene Vannoy wrote:

> ChattyCathy wrote:
>> Virginia Tadrzynski wrote:
>>
>>> "ChattyCathy" > wrote in message
>>> ...
>>>> http://www.recfoodcooking.com
>>>>
>>>> Well, the ideas have been rolling in again...
>>>> --
>>>> Cheers
>>>> Chatty Cathy
>>>>
>>>> Egg tastes better when it's not on your face...
>>> Next one should be 'How Many Newsgroups do you belong to?'
>>
>> At the moment - three. I read/participate in one and mostly lurk in
>> the other two.
>
> If by "belong to" you mean "subscribe to", 15 at the moment, but it
> varies wildly.
>
Belong to/subscribe to. <shrug> I knew what ginny meant.
>>
>>> and the
>>> follow-up: "How many of them are food related?"
>>
>> All three of them.
>
> Five: rec.food.cooking, ba.food, sdnet.eats, alt.binaries.food, and
> rec.food.preserving
>
> Serene

I dunno where you folks find the time to "subscribe to" 15 or 20 groups.
Mind you, most groups are nowhere near as busy as r.f.c. I suppose.
--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

For those saying they enjoy reading about croissants but have never made
a yeast bread, is it time for an online tutorial? I'm thinking I could
point you to a good basic recipe, talk you through it online, and
troubleshoot as you go.


--Lia

ChattyCathy wrote:
> Serene Vannoy wrote:
>
>> ChattyCathy wrote:

>>>> Next one should be 'How Many Newsgroups do you belong to?'

>> If by "belong to" you mean "subscribe to", 15 at the moment, but it
>> varies wildly.
>>>> and the
>>>> follow-up: "How many of them are food related?"
>>>
>>> All three of them.
>>
>> Five: rec.food.cooking, ba.food, sdnet.eats, alt.binaries.food, and
>> rec.food.preserving

> I dunno where you folks find the time to "subscribe to" 15 or 20
> groups. Mind you, most groups are nowhere near as busy as r.f.c. I
> suppose.

At the moment I only subscribe to 3, this is the only food group.
Since I got a new pc I didn't re-subscribe to the alt.binaries.birds
group, where you too can be fascinated and amazed at the
photography and by the beauty of wild birds.

Thanks for the reminder.

nancy

On Tue 29 Jul 2008 05:34:14a, Nancy Young told us...

> ChattyCathy wrote:
>> Serene Vannoy wrote:
>>
>>> ChattyCathy wrote:
>
>>>>> Next one should be 'How Many Newsgroups do you belong to?'
>
>>> If by "belong to" you mean "subscribe to", 15 at the moment, but it
>>> varies wildly.
>>>>> and the
>>>>> follow-up: "How many of them are food related?"
>>>>
>>>> All three of them.
>>>
>>> Five: rec.food.cooking, ba.food, sdnet.eats, alt.binaries.food, and
>>> rec.food.preserving
>
>> I dunno where you folks find the time to "subscribe to" 15 or 20
>> groups. Mind you, most groups are nowhere near as busy as r.f.c. I
>> suppose.
>
> At the moment I only subscribe to 3, this is the only food group.
> Since I got a new pc I didn't re-subscribe to the alt.binaries.birds
> group, where you too can be fascinated and amazed at the
> photography and by the beauty of wild birds.
>
> Thanks for the reminder.
>
> nancy
>

Just counted them... I subscribe to 38 groups, but only read half a dozen
on a regular basis. rfc is, by far, the group with the most posts. Many
of the others are low traffic and I get around to them aboutonce a week.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 07(VII)/29(XXIX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Unburdened by the rigors of coherent
thought.
-------------------------------------------

In article >, Julia Altshuler > wrote:
>For those saying they enjoy reading about croissants but have never made
>a yeast bread, is it time for an online tutorial? I'm thinking I could
>point you to a good basic recipe, talk you through it online, and
>troubleshoot as you go.

Onya mate! It would be good to see a bit more emphasis on food in a
group supposedly devoted to it! Hell, I might even post my latest
"sticky spiced almonds" recipe if I can find that Post-It I scrawled
details on as the process evolved last week!

Cheers, Phred.

--
LID

On Jul 28, 12:07*pm, ChattyCathy > wrote:
> http://www.recfoodcooking.com
>
> Well, the ideas have been rolling in again...
> --
> Cheers *
> Chatty Cathy
>
> Egg tastes better when it's not on your face...

I'm afraid I couldn't resist answering:

I pop around r.f.c. tooting my horn looking for fans and attention

I see I was the only person with such poor impulse control.

Perhaps I answered truthfully, after all.

Cindy Hamilton

In article >, ChattyCathy > wrote:
[snip]
>>
>Belong to/subscribe to. <shrug> I knew what ginny meant.

Nope. I think I disagree with you Cathy. RFC is the only group I
know where the term "belong to" would be appropriate for so many of
the people I see here. No doubt there are others with a similar
"community", especially in soc.* and perhaps other rec.* newsgroups,
but I see no sense of "belonging" that could be attributed to anyone
in any of the other groups I currently subscribe to -- 31 in all,
mostly very low traffic and including 11 computer related and 13
regional aus.* groups. RFC would typically have three to four times
the traffic of the *total* of these others most nights.

Cheers, Phred.

--
LID

kilikini wrote:
> Virginia Tadrzynski wrote:

>> Next one should be 'How Many Newsgroups do you belong to?' and the
>> follow-up: "How many of them are food related?"
>
> I belong to 7, currently, and 4 are food related. :~)
>
> kili

My newsgroups a

rec.travel.cruises
rec.food.cooking
rec.scuba
rec.nude
alt.support.sinusitis
alt.support.diet.low-carb
alt.vacation.las-vegas
alt.support.celiac

Becca

On Tue, 29 Jul 2008 08:31:31 -0400, Julia Altshuler
> wrote:

>For those saying they enjoy reading about croissants but have never made
>a yeast bread, is it time for an online tutorial? I'm thinking I could
>point you to a good basic recipe, talk you through it online, and
>troubleshoot as you go.
>
Do I sense a virtual cook in coming soon?


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Julia Altshuler wrote:
> My choice that wasn't listed: *I* get to be the moderator, and I'm
> under no obligation to be consistent. I hereby ban all on-topic posts
> about foods that I don't like and that I'm allergic to. Also, perfectly
> good recipes that I'm not interested in trying at the moment should be
> saved until I'm in the mood. Off-topic fun stuff about vacations, pets,
> children, grandchildren, word-use, and changing morals and mores is
> fine, but off-topic personal snarky enmity is off limits. So is
> complaining about fat people, no matter what the cause. And no one is
> allowed to get sick. That's whether we talk about it or not. Y'all
> should stay happy and healthy forever. Thus it is decreed. Your
> wannabe moderator has spoken.
>
>
> --Lia
>
That's called setting up your own personal filters....

--
Jean B.

Phred wrote:

> In article >, ChattyCathy
> > wrote:
> [snip]
>>>
>>Belong to/subscribe to. <shrug> I knew what ginny meant.
>
> Nope. I think I disagree with you Cathy. RFC is the only group I
> know where the term "belong to" would be appropriate for so many of
> the people I see here. No doubt there are others with a similar
> "community", especially in soc.* and perhaps other rec.* newsgroups,
> but I see no sense of "belonging" that could be attributed to anyone
> in any of the other groups I currently subscribe to -- 31 in all,
> mostly very low traffic and including 11 computer related and 13
> regional aus.* groups.

Fair enough, Phred. However, I think you didn't realize what I was
getting at, so let me try to explain it a little better. I am fully
aware that 'subscribe' is the the correct term, but if ginny (or
anybody else) chooses to use the term 'belong' instead, it's no skin
off my nose...

> RFC would typically have three to four times
> the traffic of the *total* of these others most nights.

Quite so.
--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...