"Peter-Lucas" > wrote in message
.25...
> Mr. Bill > wrote in
> :
>
>> On Sat, 22 Nov 2008 22:33:01 +0000 (UTC), "Peter-Lucas"
>> > wrote:
>>
>>>Any numbnuts can post a "menu".
>>>
>>>Back it up with the pics.
>>
>> It truly saddens me that you must go to restaurants that have pictures
>> on the menu...to help you decide what to order. What a burden for
>> your parents.
>>
>
>
>
> Tap-dance all you want........ like I said, any numbnuts can post a menu.

Peter, with all due respect, not all of us are big on taking pictures of our
food. Hell, I couldn't even find my dig cam for the better part of a year!

Now having said that, I do often look at the pics people post, and I enjoy
them - yours are in that group. But I would hope that I wouldn't be
*required* to post pics of my culinary creations to be taken seriously on
this group to which I've posted for nearly 14 years now. I like the menus
Mr. Bill has posted, and am intrigued by those "amaretto carrots". I'd
rather have a recipe than a pic!

best,
TammyM, watching the Sunday political shows and considering what to have for
brekkie

"TammyM" > wrote in
:

>
> "Peter-Lucas" > wrote in message
> .25...
>> Mr. Bill > wrote in
>> :
>>
>>> On Sat, 22 Nov 2008 22:33:01 +0000 (UTC), "Peter-Lucas"
>>> > wrote:
>>>
>>>>Any numbnuts can post a "menu".
>>>>
>>>>Back it up with the pics.
>>>
>>> It truly saddens me that you must go to restaurants that have
>>> pictures on the menu...to help you decide what to order. What a
>>> burden for your parents.
>>>
>>
>>
>>
>> Tap-dance all you want........ like I said, any numbnuts can post a
>> menu.
>
> Peter, with all due respect, not all of us are big on taking pictures
> of our food. Hell, I couldn't even find my dig cam for the better
> part of a year!



Obviously, it was a 'safe' place you put it in.



>
> Now having said that, I do often look at the pics people post, and I
> enjoy them - yours are in that group.


Shpank you.


> But I would hope that I
> wouldn't be *required* to post pics of my culinary creations to be
> taken seriously on this group to which I've posted for nearly 14 years
> now.


Have you *ever* posted a pic of what you've made?



> I like the menus Mr. Bill has posted, and am intrigued by those
> "amaretto carrots". I'd rather have a recipe than a pic!


I look at it like........... OK, I'm telling everyone what I'm having
for dinner tonight, and I'll post a tinypic of a "menu" of the food I'm
having..... but I won't post a pic because........ there is none!!!


We can all post our fantasy menus....... but then the group would be
cluttered with bullshit and wannabes.



>
> best,
> TammyM, watching the Sunday political shows and considering what to
> have for brekkie
>


Already got todays (Mondays) brekkie sorted. Gotta get up in 3&1/2 hours
and start cooking it!!

Double smoked bacon, french scrambled eggs, toast, OJ, (for the SO), and
a couple of double shot short blacks for me :-)




--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell
peppers nested in by incontinent mice and a finish reminiscent of the
dregs of a stale can of Coca-Cola that someone has been using as an
ashtray. Not a bad drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

"Peter-Lucas" > wrote in message
.25...
> "TammyM" > wrote in
> :
<snip>
>>> Tap-dance all you want........ like I said, any numbnuts can post a
>>> menu.
>>
>> Peter, with all due respect, not all of us are big on taking pictures
>> of our food. Hell, I couldn't even find my dig cam for the better
>> part of a year!
>
> Obviously, it was a 'safe' place you put it in.

LOL! Safe indeed. I was well-pleased when I finally found it again.

>>
>> Now having said that, I do often look at the pics people post, and I
>> enjoy them - yours are in that group.
>
>
> Shpank you.

Thank you!

>> But I would hope that I
>> wouldn't be *required* to post pics of my culinary creations to be
>> taken seriously on this group to which I've posted for nearly 14 years
>> now.
>
>
> Have you *ever* posted a pic of what you've made?

Nope, never have. It's just not "my thing", Peter. I respect that it is
yours, and that you do it because you enjoy it. To each his/her own.


>> I like the menus Mr. Bill has posted, and am intrigued by those
>> "amaretto carrots". I'd rather have a recipe than a pic!
>
>
> I look at it like........... OK, I'm telling everyone what I'm having
> for dinner tonight, and I'll post a tinypic of a "menu" of the food I'm
> having..... but I won't post a pic because........ there is none!!!

I understand what you're saying, but reject that * not* posting pics renders
a post meaningless. We've been talking about food and recipes and menus
here since long before folks were able to post tiny pics. One of our
esteemed colleagues here, M Odom, writes about food more eloquently (it's
almost food porn!) than any photo he could post - in his case, one written
post is worth more than a thousand photos :-) You too write beautifully
about your cookery, and while I do appreciate your photos, I like reading
about your endeavors even more. <shrug> Like I said, to each/own.

> We can all post our fantasy menus....... but then the group would be
> cluttered with bullshit and wannabes.

I even get mileage from a fantasy menu. It sparks my imagination. Like
those amaretto carrots that are clearly on my mind :-) I'm still trying to
figure out what I want to pair them with for dinner.

>> best,
>> TammyM, watching the Sunday political shows and considering what to
>> have for brekkie

I opted for soft boiled eggs with a smidge of butter and salt. I'm never
satisfied with my soft boiled eggs, but I keep trying. I considered
pancakes (I make my own multi/wholegrain mix with flax seeds), but
determined it's too much work for me just now. Being lazy.


> Already got todays (Mondays) brekkie sorted. Gotta get up in 3&1/2 hours
> and start cooking it!!
>
> Double smoked bacon, french scrambled eggs, toast, OJ, (for the SO), and
> a couple of double shot short blacks for me :-)

That sounds lovely indeed. What are French scrambled eggs?

Best,
TammyM

On Sun, 23 Nov 2008 08:15:26 -0800, "TammyM" >
wrote:

>Now having said that, I do often look at the pics people post, and I enjoy
>them - yours are in that group. But I would hope that I wouldn't be
>*required* to post pics of my culinary creations to be taken seriously on
>this group to which I've posted for nearly 14 years now. I like the menus
>Mr. Bill has posted, and am intrigued by those "amaretto carrots". I'd
>rather have a recipe than a pic!

Tammy...if I had your personal email address, I would send you the
Amaretto Carrots recipe.

As for the referencing the "fantacy" menus, I can well assure you if
you read the menu.....they are nothing fantacy about it. We enjoy
down to earth, ordinary good food put together systematically.

As for posting recipes, I stopped doing that long ago. There are the
Gang of the SAVAGE SEVEN, (you know who they are and so do they) who
take recipes, substitute every ingredient and every procedure, then
have the balls to say it is a lousy recipe.....i.e., remember Carla's
Macaroni Salad?

So, we are going to enjoy and I will continute to enjoy creating my
menus, which by the way are a convenient way to make my shopping
lists.

NO MORE RECIPES HERE!! Homey don't play dat game no mo!


PS....send me a note to my address, which is real, and I will return
to you the recipe.

"Mr. Bill" > wrote in message
news
> On Sun, 23 Nov 2008 08:15:26 -0800, "TammyM" >
> wrote:
>
>>Now having said that, I do often look at the pics people post, and I enjoy
>>them - yours are in that group. But I would hope that I wouldn't be
>>*required* to post pics of my culinary creations to be taken seriously on
>>this group to which I've posted for nearly 14 years now. I like the menus
>>Mr. Bill has posted, and am intrigued by those "amaretto carrots". I'd
>>rather have a recipe than a pic!
>
> Tammy...if I had your personal email address, I would send you the
> Amaretto Carrots recipe.
>

Don't do it Tammy.

"Ophelia" > wrote in message
...
> sf wrote:
>> On Sat, 22 Nov 2008 13:31:40 -0600, "Gregory Morrow" >
>> wrote:
>>>
>>> sf wrote:
>>>
>>>> On Sat, 22 Nov 2008 07:31:29 -0500, Mr. Bill >
>>>> wrote:
>>>>
>>>>> On Fri, 21 Nov 2008 23:59:17 -0800 (PST), cybercat
>>>>> > wrote:
>>>>>
>>>>>>
>>>>>>
>>>>>> In my house the word "pork" is interchangeable
>>>>>
>>>>> I am sorry you were raised in the Jewish faith. The day I can't
>>>>> buy pork or own a gun will be a sad day in history! Wishing
>>>>> you the best.
>>>>
>>>> Greg loves to dress up in drag and post as cybercat.
>>>
>>>
>>> The thing is, Barbara, my fake cybercat posts are pretty near
>>> indistinguishable from the real cybercat's posts...
>>
>> That's the problem, Greg. Spoofing isn't funny. Cybercat doesn't
>> spoof anyone. She's herself, take it or leave it - she's up front
>> when she posts. Then you come along with a spoofed address. Believe
>> me, most people - including me, turn off full headers because we don't
>> want to plow through all the headers to get to a post. So shoot me.
>>
>> I've learned to turn on my headers or just do a "return" to affirm
>> when I think a post is a spoof - but why should I have to do it in the
>> first place?
>>
>> OK. You have a vendetta against her - not a momentary disagreement as
>> you and I have had in the past. I wouldn't have an issue if you
>> engaged her in an honest war of wits and words, with no spoofing
>> (dishonesty) involved. Frankly, I wouldn't even have a problem with a
>> real vendetta if you didn't stoop to spoofing.
>>
>> BTW: Calling her a certain undisclosed body part probably offends me
>> more than it offends her. So, please knock it off. This is usenet
>> and your reading audience is wider than you may think.
>
> Good post sf! I hope the other one guilty of nasty spoofs about Cybercat
> will take notice too.
>
You guys are so cute. I never see these "spoofs," or Greg's posts. Even when
one of you responds to the asshole, I skip over his comment. I really don't
mind him posting as me. It's only Usenet. As long as I don't have to read
him and be disgusted, I'm happy.

"TammyM" > wrote

>I like the menus Mr. Bill has posted, and am intrigued by those "amaretto
>carrots". I'd rather have a recipe than a pic!
>
Kind of my point. Tell us what you're having, and maybe how you made it. But
a pic of a menu??

Tammy wrote:

> those amaretto carrots that are clearly on my mind :-) I'm still trying
> to figure out what I want to pair them with for dinner.

From Anne Burrell:

Brined Pork Chops

For the brine:
1/2 cup salt
1/3 cup sugar
2 tablespoons fennel seed
2 tablespoons coriander seed
1 teaspoon crushed red pepper flakes
3 bay leaves
1 onion, diced
2 carrots, peeled and diced
2 ribs celery, diced
4 cloves garlic smashed
1 1/2 quarts cold water

4 thick bone-in pork rib chops
1 tablespoon wild fennel pollen

To make the brine: In a large container, add all of the ingredients and stir
to combine. Submerse the pork chops in the brine and refrigerate for 3 days.
After 3 days remove the chops from the brine, discarding the brine.

Preheat a grill or grill pan. Coat the fat edge of each pork chop with the
fennel pollen. Place parks chop gently on the preheated grill or grill pan.
After 3 to 4 minutes rotate the chops 90 degrees to create lovely grill
marks. Grill the chops for another 3 to 4 minutes and then turn over and
repeat the process. If the chops seem to be burning move the chops to a
cooler part of the grill to allow for longer cooking time without burning.
Stand the chops up so the fat edge is in contact with the grill to crisp up
the fat edge, this will also make the fennel pollen very aromatic. Remove
the chops from the grill and let rest in a warm place before serving. The
doneness of the meat should be about medium to medium well and very juicy.


Bob

"Bob Terwilliger" > wrote in message
...
> Tammy wrote:
>
>> those amaretto carrots that are clearly on my mind :-) I'm still trying
>> to figure out what I want to pair them with for dinner.
>
> From Anne Burrell:
>
> Brined Pork Chops
>
> For the brine:
> 1/2 cup salt
> 1/3 cup sugar
> 2 tablespoons fennel seed
> 2 tablespoons coriander seed
> 1 teaspoon crushed red pepper flakes
> 3 bay leaves
> 1 onion, diced
> 2 carrots, peeled and diced
> 2 ribs celery, diced
> 4 cloves garlic smashed
> 1 1/2 quarts cold water
>
> 4 thick bone-in pork rib chops
> 1 tablespoon wild fennel pollen
<snip>

Nice recipe, Bob, but I'm fresh out of wild fennel pollen :-)

TammyM

"TammyM" ha scritto nel messaggio >
> "Bob Terwilliger" wrote in message
>> 4 thick bone-in pork rib chops
>> 1 tablespoon wild fennel pollen
> <snip>
>
> Nice recipe, Bob, but I'm fresh out of wild fennel pollen :-)
>
> TammyM

It turns out, after I turned myself inside out to get it for my dd, to be
much more available than you think. It was sold in some grocery stores as
fennel blossoms. I cpmpared the two and they are exactly the same thing.

In article >,
"TammyM" > wrote:

> "Bob Terwilliger" > wrote in message
> ...

> > Brined Pork Chops

> > 1 tablespoon wild fennel pollen
> <snip>
>
> Nice recipe, Bob, but I'm fresh out of wild fennel pollen :-)

Wrong time of year, but the stuff grows like a weed around here. Every
few months the guys with the weed whackers come around and try to tame
it. It grows about 10 tall. Smells really good around there after
they leave.

--
Dan Abel
Petaluma, California USA

sf wrote:

> On Sat, 22 Nov 2008 13:31:40 -0600, "Gregory Morrow" >
> wrote:
> >
> >sf wrote:
> >
> >> On Sat, 22 Nov 2008 07:31:29 -0500, Mr. Bill > wrote:
> >>
> >> >On Fri, 21 Nov 2008 23:59:17 -0800 (PST), cybercat
> >> > wrote:
> >> >
> >> >>
> >> >>
> >> >>In my house the word "pork" is interchangeable
> >> >
> >> >I am sorry you were raised in the Jewish faith. The day I can't buy
> >> >pork or own a gun will be a sad day in history! Wishing you the
> >> >best.
> >>
> >> Greg loves to dress up in drag and post as cybercat.
> >
> >
> >The thing is, Barbara, my fake cybercat posts are pretty near
> >indistinguishable from the real cybercat's posts...
>
> That's the problem, Greg. Spoofing isn't funny. Cybercat doesn't
> spoof anyone. She's herself, take it or leave it - she's up front
> when she posts. Then you come along with a spoofed address. Believe
> me, most people - including me, turn off full headers because we don't
> want to plow through all the headers to get to a post. So shoot me.
>
> I've learned to turn on my headers or just do a "return" to affirm
> when I think a post is a spoof - but why should I have to do it in the
> first place?
>
> OK. You have a vendetta against her - not a momentary disagreement as
> you and I have had in the past. I wouldn't have an issue if you
> engaged her in an honest war of wits and words, with no spoofing
> (dishonesty) involved. Frankly, I wouldn't even have a problem with a
> real vendetta if you didn't stoop to spoofing.


It's *only* Usenet, Barbara...anyways I'm just havin' a li'l fun with the
cybercat...she herself has said she doesn't mind. She takes it all in
stride and doesn't get all mean and vindictive about it...


> BTW: Calling her a certain undisclosed body part probably offends me
> more than it offends her. So, please knock it off. This is usenet
> and your reading audience is wider than you may think.


Oh jeez now, if Eve Ensler can pepper _The Vagina Monologues_ with "that
word" then I think most anyone can say it...I mean _TVM_ is almost as much
of a stage classic now as _Love Letters_ or _Oklahoma_ or _12 Angry Men_ .


--
Best
Greg

" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking

On Sun, 23 Nov 2008 11:15:00 -0000, Ophelia wrote:

> sf wrote:
>> On Sat, 22 Nov 2008 13:31:40 -0600, "Gregory Morrow" >
>> wrote:
>>>
>>>
>>> The thing is, Barbara, my fake cybercat posts are pretty near
>>> indistinguishable from the real cybercat's posts...
>>
>> That's the problem, Greg. Spoofing isn't funny. Cybercat doesn't
>> spoof anyone. She's herself, take it or leave it - she's up front
>> when she posts. Then you come along with a spoofed address. Believe
>> me, most people - including me, turn off full headers because we don't
>> want to plow through all the headers to get to a post. So shoot me.
>>
>> I've learned to turn on my headers or just do a "return" to affirm
>> when I think a post is a spoof - but why should I have to do it in the
>> first place?
>>
>> OK. You have a vendetta against her - not a momentary disagreement as
>> you and I have had in the past. I wouldn't have an issue if you
>> engaged her in an honest war of wits and words, with no spoofing
>> (dishonesty) involved. Frankly, I wouldn't even have a problem with a
>> real vendetta if you didn't stoop to spoofing.
>>
>> BTW: Calling her a certain undisclosed body part probably offends me
>> more than it offends her. So, please knock it off. This is usenet
>> and your reading audience is wider than you may think.
>
> Good post sf! I hope the other one guilty of nasty spoofs about Cybercat
> will take notice too.

some people are incapable of shame.

your pal,
blake

blake murphy wrote:

> On Sun, 23 Nov 2008 11:15:00 -0000, Ophelia wrote:
>
> > sf wrote:
> >> On Sat, 22 Nov 2008 13:31:40 -0600, "Gregory Morrow" >
> >> wrote:
> >>>
> >>>
> >>> The thing is, Barbara, my fake cybercat posts are pretty near
> >>> indistinguishable from the real cybercat's posts...
> >>
> >> That's the problem, Greg. Spoofing isn't funny. Cybercat doesn't
> >> spoof anyone. She's herself, take it or leave it - she's up front
> >> when she posts. Then you come along with a spoofed address. Believe
> >> me, most people - including me, turn off full headers because we don't
> >> want to plow through all the headers to get to a post. So shoot me.
> >>
> >> I've learned to turn on my headers or just do a "return" to affirm
> >> when I think a post is a spoof - but why should I have to do it in the
> >> first place?
> >>
> >> OK. You have a vendetta against her - not a momentary disagreement as
> >> you and I have had in the past. I wouldn't have an issue if you
> >> engaged her in an honest war of wits and words, with no spoofing
> >> (dishonesty) involved. Frankly, I wouldn't even have a problem with a
> >> real vendetta if you didn't stoop to spoofing.
> >>
> >> BTW: Calling her a certain undisclosed body part probably offends me
> >> more than it offends her. So, please knock it off. This is usenet
> >> and your reading audience is wider than you may think.
> >
> > Good post sf! I hope the other one guilty of nasty spoofs about
Cybercat
> > will take notice too.
>
> some people are incapable of shame.


Like some here who are mocking a certain poster who's mother recently died,
blake...???

I'm just sayin'...


--
Best
Greg

"blake murphy" > wrote in message
. ..
> On Sun, 23 Nov 2008 11:15:00 -0000, Ophelia wrote:
>
>> sf wrote:
>>> On Sat, 22 Nov 2008 13:31:40 -0600, "Gregory Morrow" >
>>> wrote:
>>>>
>>>>
>>>> The thing is, Barbara, my fake cybercat posts are pretty near
>>>> indistinguishable from the real cybercat's posts...
>>>
>>> That's the problem, Greg. Spoofing isn't funny. Cybercat doesn't
>>> spoof anyone. She's herself, take it or leave it - she's up front
>>> when she posts. Then you come along with a spoofed address. Believe
>>> me, most people - including me, turn off full headers because we don't
>>> want to plow through all the headers to get to a post. So shoot me.
>>>
>>> I've learned to turn on my headers or just do a "return" to affirm
>>> when I think a post is a spoof - but why should I have to do it in the
>>> first place?
>>>
>>> OK. You have a vendetta against her - not a momentary disagreement as
>>> you and I have had in the past. I wouldn't have an issue if you
>>> engaged her in an honest war of wits and words, with no spoofing
>>> (dishonesty) involved. Frankly, I wouldn't even have a problem with a
>>> real vendetta if you didn't stoop to spoofing.
>>>
>>> BTW: Calling her a certain undisclosed body part probably offends me
>>> more than it offends her. So, please knock it off. This is usenet
>>> and your reading audience is wider than you may think.
>>
>> Good post sf! I hope the other one guilty of nasty spoofs about Cybercat
>> will take notice too.
>
> some people are incapable of shame.
>

I just wish Greg were capable of wit.

On Mon, 24 Nov 2008 20:32:59 GMT, blake murphy
> wrote:

>some people are incapable of shame.

Blake....let's be serious right now. Why do you have to copy 100
lines of drivel just to add your five or six words of more drivel?
Ninty percent of the time, your blather has nothing to do with
cooking, food, or a recipe.


This isn't my recipe...but it is very good. So go ahead, tear it
apart and that will give you the opportunity to whine.


@@@@@ Now You're Cooking! Export Format

Embers Pork Chops

meats, pork

----MARINATING SAUCE----
2 cup soy sauce
1 cup water
1/2 cup brown sugar
1 tablespoon molasses
1 teaspoon salt
----RED SAUCE----
1/3 cup water
14 ounces ketchup
12 ounces Heinz chili sauce
1/2 cup brown sugar
1 tablespoon dry mustard

Combine all ingredients in marinating sauce. Mix together and bring
to a
boil. Let cool. Put chops in a pan with bone side up. Pour the
sauce
over the pork chops and let stand overnight in refrigerator.

Continuing, take pork chops out of sauce, place in baking pan and
cover
tightly with foil. Put in 375F. oven and bake until tender about 2
hours.
While chops are baking, combine all red sauce ingredients in a heavy
saucepan. Dilute dry mustard, sugar and water together leaving no
lumps.
Bring all ingredients to a light boil. The red sauce is finished.
After
chops are tender, remove from oven and dip in the red sauce. Take
chops
after dipping and place in baking pan and bake for 30 minutes at 350F
or
until slightly glazed.

Marinating sauce and red sauce can be reused if brought to a boil and
stored in refrigerator or frozen.

For extra flavor, keep at room temperature until you are ready to put
on
charcoal pit or grill. Have grill as high as possible from coals,
not a
large bed of coals is needed. Place finished chops on grill, let cook
slowly, a little blacking does not hurt chops and grilling should not
take
more than 15 minutes.

Notes: Embers Restaurant, Mt. Pleasant, MI

Yield: 6 servings


** Exported from Now You're Cooking! v5.84 **

"Mr. Bill" > wrote in message
...
> On Mon, 24 Nov 2008 20:32:59 GMT, blake murphy
> > wrote:
>
>>some people are incapable of shame.
>
> Blake....let's be serious right now. Why do you have to copy 100
> lines of drivel just to add your five or six words of more drivel?
> Ninty percent of the time, your blather has nothing to do with
> cooking, food, or a recipe.
>
>
> This isn't my recipe...

Nobody WANTS your recipe, bozo.


** Posted from http://www.teranews.com **

On Mon, 24 Nov 2008 16:00:08 -0500, cybercat wrote:

> "blake murphy" > wrote in message
> . ..
>> On Sun, 23 Nov 2008 11:15:00 -0000, Ophelia wrote:
>>
>>> sf wrote:
>>>> On Sat, 22 Nov 2008 13:31:40 -0600, "Gregory Morrow" >
>>>> wrote:
>>>>>
>>>>>
>>>>> The thing is, Barbara, my fake cybercat posts are pretty near
>>>>> indistinguishable from the real cybercat's posts...
>>>>
>>>> That's the problem, Greg. Spoofing isn't funny. Cybercat doesn't
>>>> spoof anyone. She's herself, take it or leave it - she's up front
>>>> when she posts. Then you come along with a spoofed address. Believe
>>>> me, most people - including me, turn off full headers because we don't
>>>> want to plow through all the headers to get to a post. So shoot me.
>>>>
>>>> I've learned to turn on my headers or just do a "return" to affirm
>>>> when I think a post is a spoof - but why should I have to do it in the
>>>> first place?
>>>>
>>>> OK. You have a vendetta against her - not a momentary disagreement as
>>>> you and I have had in the past. I wouldn't have an issue if you
>>>> engaged her in an honest war of wits and words, with no spoofing
>>>> (dishonesty) involved. Frankly, I wouldn't even have a problem with a
>>>> real vendetta if you didn't stoop to spoofing.
>>>>
>>>> BTW: Calling her a certain undisclosed body part probably offends me
>>>> more than it offends her. So, please knock it off. This is usenet
>>>> and your reading audience is wider than you may think.
>>>
>>> Good post sf! I hope the other one guilty of nasty spoofs about Cybercat
>>> will take notice too.
>>
>> some people are incapable of shame.
>>
>
> I just wish Greg were capable of wit.

when shrimps whistle.

your pal,
blake

On Mon, 24 Nov 2008 16:28:48 -0500, Mr. Bill wrote:

> On Mon, 24 Nov 2008 20:32:59 GMT, blake murphy
> > wrote:
>
>>some people are incapable of shame.
>
> Blake....let's be serious right now. Why do you have to copy 100
> lines of drivel just to add your five or six words of more drivel?
> Ninty percent of the time, your blather has nothing to do with
> cooking, food, or a recipe.
>

i usually trim.

but if you don't like my 'drivel,' killfile me.

blake

"blake murphy"

> when shrimps whistle.



That reminds me of that old feminist saying:

"A woman needs a fish like a man needs a bicycle..."

;-P


And shrimp DO "whistle", blake...ultra - sensitive Navy sonars have detected
that schools of them make quite a racket. I think Woods Hole had an article
on their website about it once...


--
Best
Greg

" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking