"Mack A. Damia" > wrote in message
...
> On Wed, 27 May 2009 11:59:36 -0700, "Bob Terwilliger"
> > wrote:
>
>>Sheldon fantasized:
>>
>>>>> Don't be obtuse, blake.
>>>>>
>>>>> Back under the bridge, now.
>>>>
>>>> Mr.Potato Head Murphy couldn't carry a real trolls NUTS with both
>>>> hands.
>>>> You are pretty much talking to an empty room with him.
>>>
>>> Not entirely empty, what about that redolent stench he leaves.. it's
>>> fortunate he doesn't wear shoes... P-U! LOL
>>
>>Mack, I've pretty much stayed out of this little exchange between you and
>>blake, because I think you both have the ability to be worthwhile and
>>thoughtful posters here. But I note that your two big supporters in this
>>sub-thread are retarded-loser jay and Sheldon-the-blathering-ignoramus,
>>which puts you VERY MUCH on the wrong side.
>
> In that case, we'd better both take a deep breath and think twice
> before we post.
>
> Ahhhh.......Usenet. Now I'm curius how the jay/Sheldon hatred
> started.

Look back, way back into the archives. Search for penmart01 and penmart10.
That would be sheldon. He's been spewing bile here for eons.

TFM®

On Thu, 28 May 2009 06:33:30 -0400, TFM®
> wrote:

>
>
>"Bob Terwilliger" > wrote in message
. ..
>> Sheldon fantasized:
>>
>>>>> Don't be obtuse, blake.
>>>>>
>>>>> Back under the bridge, now.
>>>>
>>>> Mr.Potato Head Murphy couldn't carry a real trolls NUTS with both hands.
>>>> You are pretty much talking to an empty room with him.
>>>
>>> Not entirely empty, what about that redolent stench he leaves.. it's
>>> fortunate he doesn't wear shoes... P-U! LOL
>>
>> Mack, I've pretty much stayed out of this little exchange between you and
>> blake, because I think you both have the ability to be worthwhile and
>> thoughtful posters here. But I note that your two big supporters in this
>> sub-thread are retarded-loser jay and Sheldon-the-blathering-ignoramus,
>> which puts you VERY MUCH on the wrong side.
>
>
>I whole heartedly concur.
>
>TFM®

I appreciate the heads up on this - the two you mentioned have not
been as "blathering" as some of the others, though, who enjoy
displaying their ignorance proudly. Unfortunately, as a former
educator, that faith and belief in their own ignorance makes me see
red.

Seems to be a few in here, too, and they just don't realize that they
appear to others as pigs who wallow in their own ignorant shit and
stubbornly refuse to act civilized and learned.

They're so.............ordinary.
--
mad
--
mad

On Wed, 27 May 2009 09:52:25 -0700, Mack A. Damia wrote:

> On Wed, 27 May 2009 16:32:50 GMT, blake murphy
> > wrote:
>
>>On Tue, 26 May 2009 09:45:10 -0700, Mack A. Damia wrote:
>>
>>> On Tue, 26 May 2009 16:23:01 GMT, blake murphy
>>> > wrote:
>>>
>>>>On Mon, 25 May 2009 08:57:38 -0700, Mack A. Damia wrote:
>>>>
>>>>> On Mon, 25 May 2009 15:43:50 GMT, blake murphy
>>>>> > wrote:
>>>>>
>>>>>>On Sun, 24 May 2009 13:06:28 -0700, Mack A. Damia wrote:
>>>>>>
>>>>>>> On Sun, 24 May 2009 14:18:16 -0500, Omelet >
>>>>>>> wrote:
>>>>>>>
>>>>>>>>Please don't put words into my mouth.
>>>>>>>
>>>>>>> S'called, "trolling".
>>>>>>
>>>>>>i repeat, do you know what 'trolling' means?
>>>>>>
>>>>>>blake
>>>>>
>>>>> Don't be obtuse, blake.
>>>>>
>>>>> Back under the bridge, now.
>>>>
>>>>do you know what a usenet troll is or not? if you think i am one, you're
>>>>stupider than i thought.
>>>
>>> blake, blake, blake........I've been on Usenet for ten years, now, and
>>> I've been though it ALL with others about trolls, etc. There ain't
>>> much that we haven't talked about.
>>>
>>> There are a number of definitions for a troll as you would know if you
>>> did your homework. The one I like is any person who repeatedly causes
>>> trouble in a group - as you do on many occasions.
>>>
>>> You live under a bridge, have ugly warts and don't change your
>>> underpants, either.
>>
>>i'm not sure how pointing out how foolish you are is 'causing trouble.'
>
> http://www.ethicalatheist.com/forum/...053c 8e091ff0
>>
>>from wiki:
>
> Wiki's the LAST word, silly person?
>

it's a reference. it usually has attributions to other works. it's not
pulled from the nether regions the way most of your assertions are.

>>In Internet slang, a troll is someone who posts controversial,
>>inflammatory, irrelevant or off-topic messages in an online community, such
>>as an online discussion forum or chat room, with the primary intent of
>>provoking other users into an emotional response or to generally disrupt
>>normal on-topic discussion.
>>
>>since that's not what i do, i will point out once again that you are a
>>fool.
>
> QED
>
> And that's causing trouble, you putz.
>

it's not causing trouble *for the group*. i hope it's causing you some
trouble.

> Class dismissed. Putz Murphy has detention.

class was already dismissed, due to the idiocy of the professor. no one
was showing up.

blake

On Wed, 27 May 2009 12:18:26 -0500, jay wrote:

> On Mon, 25 May 2009 08:57:38 -0700, Mack A. Damia wrote:
>
>> On Mon, 25 May 2009 15:43:50 GMT, blake murphy
>> > wrote:
>>
>>>On Sun, 24 May 2009 13:06:28 -0700, Mack A. Damia wrote:
>>>
>>>> On Sun, 24 May 2009 14:18:16 -0500, Omelet >
>>>> wrote:
>>>>
>>>>>Please don't put words into my mouth.
>>>>
>>>> S'called, "trolling".
>>>
>>>i repeat, do you know what 'trolling' means?
>>>
>>>blake
>>
>> Don't be obtuse, blake.
>>
>> Back under the bridge, now.
>
> Mr.Potato Head Murphy couldn't carry a real trolls NUTS with both hands.
> You are pretty much talking to an empty room with him.

yeah, you and mack should definitely go off and form your own genius club.
after all, he thinks i'm a troll and you're not.

blake

On Wed, 27 May 2009 10:30:44 -0700, Mack A. Damia wrote:

> On Wed, 27 May 2009 12:18:26 -0500, jay > wrote:
>
>>On Mon, 25 May 2009 08:57:38 -0700, Mack A. Damia wrote:
>>
>>> On Mon, 25 May 2009 15:43:50 GMT, blake murphy
>>> > wrote:
>>>
>>>>On Sun, 24 May 2009 13:06:28 -0700, Mack A. Damia wrote:
>>>>
>>>>> On Sun, 24 May 2009 14:18:16 -0500, Omelet >
>>>>> wrote:
>>>>>
>>>>>>Please don't put words into my mouth.
>>>>>
>>>>> S'called, "trolling".
>>>>
>>>>i repeat, do you know what 'trolling' means?
>>>>
>>>>blake
>>>
>>> Don't be obtuse, blake.
>>>
>>> Back under the bridge, now.
>>
>>Mr.Potato Head Murphy couldn't carry a real trolls NUTS with both hands.
>>You are pretty much talking to an empty room with him.
>
> Murphy's Law.
>
> Preamble
>
> "Murphy is a putz"
>
> (I've known a few in my lifetime, and they've all been dorks)
>
> He's one of those Usenet ex-spurts who does a quick Google and becomes
> the definitive word on any given subject.
>

as opposed you, who pulls it out of the air. i remember one of your
earliest posts:

"The question was about the difference between kosher salt and "normal"
table salt. If it's been processed, etc., regardless of what Mr.
Morton says, it's not kosher, according to the strict guidelines."
--
mad

....and then asked us to accept that because of you academic credentials.
so, you know, i wouldn't be too anxious to sneer at wikipedia. just a
friendly tip.

blake

On Wed, 27 May 2009 13:01:36 -0500, Damsel wrote:

> On Wed, 27 May 2009 13:56:12 -0400, TFM®
> > wrote:
>
>>"Ophelia" > wrote
>>
>>> For all your boasting, Blake has more intelligence, humour and kindess
>>> than you have in your little finger!! Bleagh!
>>>
>>
>>I do hope you know that came out totally backwards. Go ahead and think
>>about it a bit.
>
> Oh, poop!
>
> "For all your boasting, Blake has more intelligence, humor and
> kindness in his little finger than you have in your entire body.
> Bleagh!"
>
> Better?
>
> Carol

i would have said 'finger nail,' but thanks, y'all.

your pal,
blake

On Wed, 27 May 2009 15:59:56 -0400, cybercat wrote:

> "brooklyn1" > wrote in message
> ...
>>
>> "Ophelia" wrote:
>>>
>>> For all your boasting, Blake has more intelligence, humour and kindess
>>> than you have in your little finger!! Bleagh!
>>>
>> Huh? Oh, figgers it'd be O'Failure.
>
> Also, you're ugly, Sheldon. And then there's your looks.

<snort>

blake

On Wed, 27 May 2009 12:32:29 -0700, Mack A. Damia wrote:

> On Wed, 27 May 2009 11:59:36 -0700, "Bob Terwilliger"
> > wrote:
>
>>Sheldon fantasized:
>>
>>>>> Don't be obtuse, blake.
>>>>>
>>>>> Back under the bridge, now.
>>>>
>>>> Mr.Potato Head Murphy couldn't carry a real trolls NUTS with both hands.
>>>> You are pretty much talking to an empty room with him.
>>>
>>> Not entirely empty, what about that redolent stench he leaves.. it's
>>> fortunate he doesn't wear shoes... P-U! LOL
>>
>>Mack, I've pretty much stayed out of this little exchange between you and
>>blake, because I think you both have the ability to be worthwhile and
>>thoughtful posters here. But I note that your two big supporters in this
>>sub-thread are retarded-loser jay and Sheldon-the-blathering-ignoramus,
>>which puts you VERY MUCH on the wrong side.
>
> In that case, we'd better both take a deep breath and think twice
> before we post.
>
> Ahhhh.......Usenet. Now I'm curius how the jay/Sheldon hatred
> started.

the same way that rumors (now well substantiated) about you being a ninny
started...people read their posts. do you see how it works now?

blake

On Thu, 28 May 2009 03:48:54 -0700, Mack A. Damia wrote:

> On Thu, 28 May 2009 06:33:30 -0400, TFM®
> > wrote:
>
>>
>>
>>"Bob Terwilliger" > wrote in message
.. .
>>> Sheldon fantasized:
>>>
>>>>>> Don't be obtuse, blake.
>>>>>>
>>>>>> Back under the bridge, now.
>>>>>
>>>>> Mr.Potato Head Murphy couldn't carry a real trolls NUTS with both hands.
>>>>> You are pretty much talking to an empty room with him.
>>>>
>>>> Not entirely empty, what about that redolent stench he leaves.. it's
>>>> fortunate he doesn't wear shoes... P-U! LOL
>>>
>>> Mack, I've pretty much stayed out of this little exchange between you and
>>> blake, because I think you both have the ability to be worthwhile and
>>> thoughtful posters here. But I note that your two big supporters in this
>>> sub-thread are retarded-loser jay and Sheldon-the-blathering-ignoramus,
>>> which puts you VERY MUCH on the wrong side.
>>
>>
>>I whole heartedly concur.
>>
>>TFM®
>
> I appreciate the heads up on this - the two you mentioned have not
> been as "blathering" as some of the others, though, who enjoy
> displaying their ignorance proudly. Unfortunately, as a former
> educator, that faith and belief in their own ignorance makes me see
> red.
>
> Seems to be a few in here, too, and they just don't realize that they
> appear to others as pigs who wallow in their own ignorant shit and
> stubbornly refuse to act civilized and learned.
>
> They're so.............ordinary.
> --
> mad

this really is too goddamn funny.

blake

"blake murphy" > wrote in message
.. .
> On Wed, 27 May 2009 12:32:29 -0700, Mack A. Damia wrote:
>
>> On Wed, 27 May 2009 11:59:36 -0700, "Bob Terwilliger"
>> > wrote:
>>
>>>Sheldon fantasized:
>>>
>>>>>> Don't be obtuse, blake.
>>>>>>
>>>>>> Back under the bridge, now.
>>>>>
>>>>> Mr.Potato Head Murphy couldn't carry a real trolls NUTS with both
>>>>> hands.
>>>>> You are pretty much talking to an empty room with him.
>>>>
>>>> Not entirely empty, what about that redolent stench he leaves.. it's
>>>> fortunate he doesn't wear shoes... P-U! LOL
>>>
>>>Mack, I've pretty much stayed out of this little exchange between you and
>>>blake, because I think you both have the ability to be worthwhile and
>>>thoughtful posters here. But I note that your two big supporters in this
>>>sub-thread are retarded-loser jay and Sheldon-the-blathering-ignoramus,
>>>which puts you VERY MUCH on the wrong side.
>>
>> In that case, we'd better both take a deep breath and think twice
>> before we post.
>>
>> Ahhhh.......Usenet. Now I'm curius how the jay/Sheldon hatred
>> started.
>
> the same way that rumors (now well substantiated) about you being a ninny
> started...people read their posts. do you see how it works now?
>

You sexy dog.

"blake murphy" > wrote in message
.. .
> On Wed, 27 May 2009 15:59:56 -0400, cybercat wrote:
>
>> "brooklyn1" > wrote in message
>> ...
>>>
>>> "Ophelia" wrote:
>>>>
>>>> For all your boasting, Blake has more intelligence, humour and kindess
>>>> than you have in your little finger!! Bleagh!
>>>>
>>> Huh? Oh, figgers it'd be O'Failure.
>>
>> Also, you're ugly, Sheldon. And then there's your looks.
>
> <snort>
>
You are precious when you snort. I've missed you.

In article >,
"Bob Terwilliger" > wrote:

> Sheldon fantasized:
>
> >>> Don't be obtuse, blake.
> >>>
> >>> Back under the bridge, now.
> >>
> >> Mr.Potato Head Murphy couldn't carry a real trolls NUTS with both hands.
> >> You are pretty much talking to an empty room with him.
> >
> > Not entirely empty, what about that redolent stench he leaves.. it's
> > fortunate he doesn't wear shoes... P-U! LOL
>
> Mack, I've pretty much stayed out of this little exchange between you and
> blake, because I think you both have the ability to be worthwhile and
> thoughtful posters here. But I note that your two big supporters in this
> sub-thread are retarded-loser jay and Sheldon-the-blathering-ignoramus,
> which puts you VERY MUCH on the wrong side.
>
> Bob

Indeed.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
Mack A. Damia > wrote:

> On Wed, 27 May 2009 11:59:36 -0700, "Bob Terwilliger"
> > wrote:
>
> >Sheldon fantasized:
> >
> >>>> Don't be obtuse, blake.
> >>>>
> >>>> Back under the bridge, now.
> >>>
> >>> Mr.Potato Head Murphy couldn't carry a real trolls NUTS with both hands.
> >>> You are pretty much talking to an empty room with him.
> >>
> >> Not entirely empty, what about that redolent stench he leaves.. it's
> >> fortunate he doesn't wear shoes... P-U! LOL
> >
> >Mack, I've pretty much stayed out of this little exchange between you and
> >blake, because I think you both have the ability to be worthwhile and
> >thoughtful posters here. But I note that your two big supporters in this
> >sub-thread are retarded-loser jay and Sheldon-the-blathering-ignoramus,
> >which puts you VERY MUCH on the wrong side.
>
> In that case, we'd better both take a deep breath and think twice
> before we post.
>
> Ahhhh.......Usenet. Now I'm curius how the jay/Sheldon hatred
> started.

<lol>
That's got a LONG history! You could go read archives if you are truly
interested. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
blake murphy > wrote:

> On Tue, 26 May 2009 09:45:10 -0700, Mack A. Damia wrote:
>
> > On Tue, 26 May 2009 16:23:01 GMT, blake murphy

> > There are a number of definitions for a troll as you would know if you
> > did your homework. The one I like is any person who repeatedly causes
> > trouble in a group - as you do on many occasions.
> >
> > You live under a bridge, have ugly warts and don't change your
> > underpants, either.
>
> i'm not sure how pointing out how foolish you are is 'causing trouble.'

> since that's not what i do, i will point out once again that you are a
> fool.

A troll. Mack came into this group with both fists swinging. He's no
stranger here. One thing that trolls like to do is take the initiative
by accusing others of being trolls.

--
Dan Abel
Petaluma, California USA

"Dan Abel" > wrote in message
...
> In article >,
> blake murphy > wrote:
>
>> On Tue, 26 May 2009 09:45:10 -0700, Mack A. Damia wrote:
>>
>> > On Tue, 26 May 2009 16:23:01 GMT, blake murphy
>
>> > There are a number of definitions for a troll as you would know if you
>> > did your homework. The one I like is any person who repeatedly causes
>> > trouble in a group - as you do on many occasions.
>> >
>> > You live under a bridge, have ugly warts and don't change your
>> > underpants, either.
>>
>> i'm not sure how pointing out how foolish you are is 'causing trouble.'
>
>> since that's not what i do, i will point out once again that you are a
>> fool.
>
> A troll. Mack came into this group with both fists swinging. He's no
> stranger here. One thing that trolls like to do is take the initiative
> by accusing others of being trolls.
>

The problem with you Dan, is that you are stupid.

On Thu, 28 May 2009 10:43:18 -0400, cybercat wrote:

> "blake murphy" > wrote in message
> .. .
>> On Wed, 27 May 2009 15:59:56 -0400, cybercat wrote:
>>
>>> "brooklyn1" > wrote in message
>>> ...
>>>>
>>>> "Ophelia" wrote:
>>>>>
>>>>> For all your boasting, Blake has more intelligence, humour and kindess
>>>>> than you have in your little finger!! Bleagh!
>>>>>
>>>> Huh? Oh, figgers it'd be O'Failure.
>>>
>>> Also, you're ugly, Sheldon. And then there's your looks.
>>
>> <snort>
>>
> You are precious when you snort. I've missed you.

wait! *you* left *me*. but i forgive you, honey.

your pal,
blake

Damsel wrote:
> On Sat, 23 May 2009 02:01:59 -0400, "dejablues"
> > wrote:
>
>
>>Cabbage is what our poor immigrant great-grandparents ate in the old
country
>>because it was cheap and plentiful, what our grandparents overcooked
and
>>forced our parents to eat because it was cheap and plentiful, and
what our
>>parents swore they would never eat again if they didn't have to and
never
>>cooked for us.
>>Cabbage is seen as a poor-persons vegetable, and people shunned it in
the
>>post-WWII time of prosperity, and no one ever learned to cook it
properly.
>>Cabbage is a labor-intensive plant, both to grow and to prepare for
eating.
>>Young people don't care to do all that.
>
>
> Mom cooked cabbage until it was so soft, it activated my gag reflex. A
> lot of her vegetables did that. I remember when she discovered
> tender-crisp carrots. Suddenly, they became edible! Most other
> things continued to be three minutes of cooking short of becoming
> cream of whatever soup.
>
> I love cabbage sauteed briefly in olive oil and butter, then salted,
> peppered, and devoured.
>
> Carol
>
I have several non - standard ingredients for my stock pot and cabbage
is at the
top of the list.

I do tend to keep the all the windows in the house open when boiling
cabbage though

I also like to make a chiffonade of cabbage and sautŽ it with some rice
noodles in sesame oil add a bit of shrimp and/or chicken & mushrooms,
season with a bit of chili sauce and serve with a bit of soy sauce &
dark sesame oil.

Of course people usually gag on hearing about my boiled meat loaf which
is wrapped up in cabbage leaves, as well as having chopped cabbage as an
ingredient in the meat mix, but once they taste it they change their
mind about it. Once i discovered Escoffier i stopped calling it boiled
meat loaf and now call it "Sou Fassum Provencale"

Stuffed cabbage is very good though tedious to make.

Chou rouge a la flamande is a favorite of the elderly relative.

Cut the cabbage into quarters, discard the outside leaves and stumps and
slice the rest into a fine julienne. Season with salt and grated
nutmeg, sprinkle with vinegar and place in a well buttered earthenware
cocotte.

Cover with the lid and cook gently in a moderate oven. When three
quarters cooked, add 4 peeled and sliced pippin apples and 1 tbs. of
brown or caster sugar. Take care that the cooking is gentle from start
to finish and that no other liquid except the vinegar is used.

Im actually very fond of Brussels sprouts also.
--
JL

"Mr. Joseph Littleshoes Esq." > wrote
> I also like to make a chiffonade of cabbage and sautZ it with some rice
> noodles in sesame oil add a bit of shrimp and/or chicken & mushrooms,
> season with a bit of chili sauce and serve with a bit of soy sauce &
> dark sesame oil.
>

My mother never made cabbage. She made "smoked neck" which I think is smoked
pork shoulder, but with greenbeans and boiled potatoes.

I love cabbage. I love Brussel's sprouts too.

"cyberpurrs" > wrote in message
...
>
> "Mr. Joseph Littleshoes Esq." > wrote
>> I also like to make a chiffonade of cabbage and sautZ it with some rice
>> noodles in sesame oil add a bit of shrimp and/or chicken & mushrooms,
>> season with a bit of chili sauce and serve with a bit of soy sauce &
>> dark sesame oil.
>>
>
> My mother never made cabbage. She made "smoked neck" which I think is
> smoked pork shoulder, but with greenbeans and boiled potatoes.
>
> I love cabbage. I love Brussel's sprouts too.

Mine did. She made stuffed cabbage and she made a meaty cabbage borscht. I
miss her and the borscht. Tomorrow is the 5th anniversary of her death. :-(

BTW, smoked neck sounds delicious.

Jon

"Zeppo" > wrote
> Mine did. She made stuffed cabbage and she made a meaty cabbage borscht. I
> miss her and the borscht. Tomorrow is the 5th anniversary of her death.
> :-(

I'm sorry, Jon. It is a loss like no other. Sept. 21 was the 12th
anniversary of my own mother's death, so I do understand.

>
> BTW, smoked neck sounds delicious.
>

I enjoyed it! I never see it any more, it was kind of in a "chub" or roll,
very fatty, like so-called Boston Butt roasts, only smaller.

> My mother never made cabbage. She made "smoked neck" which I think is smoked
> pork shoulder, but with greenbeans and boiled potatoes.
>
> I love cabbage. I love Brussel's sprouts too.

I love the raw cabbage salad that has Ramen noodles (not cooked, just
broken up) in it and the dressing is made from the Ramen flavor packet
plus oil and vinegar. But it doesn't love me ;-((

(BTW, it's "Brussel sprouts." I love them, too.)

N.

"Nancy2" > wrote in message
...
>
>> My mother never made cabbage. She made "smoked neck" which I think is
>> smoked
>> pork shoulder, but with greenbeans and boiled potatoes.
>>
>> I love cabbage. I love Brussel's sprouts too.
>
> I love the raw cabbage salad that has Ramen noodles (not cooked, just
> broken up) in it and the dressing is made from the Ramen flavor packet
> plus oil and vinegar. But it doesn't love me ;-((

Aww. I've never heard of this salad.
>
> (BTW, it's "Brussel sprouts." I love them, too.)
>
I knew that at one time. It's amazing how much dumber we get as we age. Or
maybe I should speak for myself, haha

On Oct 2, 8:26 am, Nancy2 > wrote:
> > My mother never made cabbage. She made "smoked neck" which I think is smoked
> > pork shoulder, but with greenbeans and boiled potatoes.
>
> > I love cabbage. I love Brussel's sprouts too.
>
> I love the raw cabbage salad that has Ramen noodles (not cooked, just
> broken up) in it and the dressing is made from the Ramen flavor packet
> plus oil and vinegar. But it doesn't love me ;-((
>
> (BTW, it's "Brussel sprouts." I love them, too.)
>
> N.

No, it's "Brussels sprouts." I don't think there is a place called
"Brussel." -aem

"Wayne Boatwright" > wrote in message
5.247...
> On Fri 02 Oct 2009 08:12:45a, Zeppo told us...
>
>>
>>
>> "cyberpurrs" > wrote in message
>> ...
>>>
>>> "Mr. Joseph Littleshoes Esq." > wrote
>>>> I also like to make a chiffonade of cabbage and sautZ it with some rice
>>>> noodles in sesame oil add a bit of shrimp and/or chicken & mushrooms,
>>>> season with a bit of chili sauce and serve with a bit of soy sauce &
>>>> dark sesame oil.
>>>>
>>>
>>> My mother never made cabbage. She made "smoked neck" which I think is
>>> smoked pork shoulder, but with greenbeans and boiled potatoes.
>>>
>>> I love cabbage. I love Brussel's sprouts too.
>>
>> Mine did. She made stuffed cabbage and she made a meaty cabbage borscht.
> I
>> miss her and the borscht. Tomorrow is the 5th anniversary of her death.
> :-(
>>
>> BTW, smoked neck sounds delicious.
>>
>> Jon
>
> Sorry for your loss, Jon. My mom has been gone 11 years and I still miss
> her.
>
> I loved cabbage and Brussels sprouts in almost any form, escept when
> overcooked, especially by boiling.
>
> Having said that, there are certain dishes where the cabbage is inherently
> overcooked and is still good. Cabbage rolls, fried cabbage and noodles,
> and cabbage in soup come to mind. All tasty and all, technically,
> overcooked. :-)
>

Thanks to you and others for the sympathy, Wayne. Didn't mean to get
maudlin. Hazards of posting before the caffeine takes hold.

I'm partial to either overcooked cabbage or raw (in slaws and such).
Anything in between leaves me cold.

Brussels Sprouts are another story. I really like them almost any way I can
get them. Roasted, steamed, boiled, grilled, sautéed.

Jon

On Oct 2, 12:12 pm, aem > wrote:
> On Oct 2, 8:26 am, Nancy2 > wrote:
>
> > > My mother never made cabbage. She made "smoked neck" which I think is smoked
> > > pork shoulder, but with greenbeans and boiled potatoes.
>
> > > I love cabbage. I love Brussel's sprouts too.
>
> > I love the raw cabbage salad that has Ramen noodles (not cooked, just
> > broken up) in it and the dressing is made from the Ramen flavor packet
> > plus oil and vinegar. But it doesn't love me ;-((
>
> > (BTW, it's "Brussel sprouts." I love them, too.)
>
> > N.
>
> No, it's "Brussels sprouts." I don't think there is a place called
> "Brussel." -aem

Okay, the other two of us have lost it. LOL. The apostrophe threw me
off, I plead guilty. My bad.

Here's the Cabbage/Ramen Salad recipe for Cyber:

CABBAGE/RAMEN NOODLE SALAD
________________________________________
1 pkg. chicken ramen noodles
5 to 6 c. shredded cabbage
1/4 c. green onions
2 tbsp. sesame seeds
1/2 c. slivered almonds (browned)

DRESSING:
Flavor pkg. from noodles
3 tsp. vinegar
2 tsp. sugar
2 tsp. oil
1/2 tsp. pepper
Crush noodles slightly, put in colander and pour 1 cup boiling water
over the noodles to soften. Drain well. Mix all salad ingredients
except almonds. In a covered glass combine dressing ingredients. Shake
well and pour over salad. Stir until evenly coated. Add almond and
chill 2 to 3 hours before serving.

The first time I had it, it was with the pork flavoring, but I'm
unable to find "Pork Ramen" here any more .... there's Shrimp,
Chicken, Beef, and Oriental (their terms).

The chicken flavoring works just fine. Actually, probably any oil and
vinegar dressing would work just fine.


N.

aem > wrote:

> No, it's "Brussels sprouts." I don't think there is a place called
> "Brussel." -aem

Brussel is the Flemish name of the city, Flemish being one of the two
official languages of the Capital region. The other official language
is French and the name of the city is Bruxelles.

Of course, both "Brussels" and "sprouts" are English words, so the
combination is the correct one.

Victor

In article
>,
aem > wrote:

> On Oct 2, 8:26 am, Nancy2 > wrote:
> > > My mother never made cabbage. She made "smoked neck" which I think is
> > > smoked
> > > pork shoulder, but with greenbeans and boiled potatoes.
> >
> > > I love cabbage. I love Brussel's sprouts too.
> >
> > I love the raw cabbage salad that has Ramen noodles (not cooked, just
> > broken up) in it and the dressing is made from the Ramen flavor packet
> > plus oil and vinegar. But it doesn't love me ;-((
> >
> > (BTW, it's "Brussel sprouts." I love them, too.)
> >
> > N.
>
> No, it's "Brussels sprouts." I don't think there is a place called
> "Brussel." -aem

I love my online dictionary. This is the first time it has failed me:

"Brussels sprout (also brussels sprout)
noun
a vegetable consisting of the small compact bud of a variety of cabbage.

€ the plant that yields this vegetable, bearing many such buds along a
tall single stem."

A search of "brussel" gives many variations on the spelling. Every one
points to the above entry. So far, so good. Underneath the above words
is a line drawing of the plant. The caption reads "Brussels sprouts"!

--
Dan Abel
Petaluma, California USA

"Dan Abel" wrote
> aem wrote:

>> No, it's "Brussels sprouts." I don't think there is a place called
>> "Brussel." -aem
>
> I love my online dictionary. This is the first time it has failed me:

> A search of "brussel" gives many variations on the spelling. Every one
> points to the above entry. So far, so good. Underneath the above words
> is a line drawing of the plant. The caption reads "Brussels sprouts"!

It's easy Dave. Americanized spelling is without the 's' on the end and may
affect both words. Brussel Sprout (one of them), Brussel sprouts (several
of them). Brussels sprout (one of them in european/british spelling or may
indicate a whole plant), Brussels Sprouts (several of them).

It's like debating if the proper spelling is 'color' or 'colour'. Both are
correct ;-)

Zeppo wrote:
>
>
> "cyberpurrs" > wrote in message
> ...
>
>>
>> "Mr. Joseph Littleshoes Esq." > wrote
>>
>>> I also like to make a chiffonade of cabbage and sautZ it with some rice
>>> noodles in sesame oil add a bit of shrimp and/or chicken & mushrooms,
>>> season with a bit of chili sauce and serve with a bit of soy sauce &
>>> dark sesame oil.
>>>
>>
>> My mother never made cabbage. She made "smoked neck" which I think is
>> smoked pork shoulder, but with greenbeans and boiled potatoes.
>>
>> I love cabbage. I love Brussel's sprouts too.
>
>
> Mine did. She made stuffed cabbage and she made a meaty cabbage borscht.
> I miss her and the borscht. Tomorrow is the 5th anniversary of her
> death. :-(
>
> BTW, smoked neck sounds delicious.
>
> Jon

Your message reminded me of my mom's pickled beets. She stopped doing
any home preserving of foods a few years before her death at 92 and even
then i missed her pickled beets.

Just about the best food i ever ate was fresh from the, wood fired oven,
bread, sliced & spread with home churned butter and mom's home made
blackberry jam.

Into her late 80's she would still make jam's and they were a highly
valued and eagerly anticipated annual gift she would give her kids at
Christmas time.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Oct 2, 12:31Â*am, "Mr. Joseph Littleshoes Esq." >
wrote:
> Damsel wrote:

> I also like to make a chiffonade of cabbage and sautŽ it with some rice
> noodles in sesame oil add a bit of shrimp and/or chicken & mushrooms,
> season with a bit of chili sauce and serve with a bit of soy sauce &
> dark sesame oil.

That's tomorrow's dinner, altho I have shirataki noodles on-hand. And
plenty of tofu.

> Of course people usually gag on hearing about my boiled meat loaf which
> is wrapped up in cabbage leaves, as well as having chopped cabbage as an
> ingredient in the meat mix, but once they taste it they change their
> mind about it. Â*Once i discovered Escoffier i stopped calling it boiled
> meat loaf and now call it "Sou Fassum Provencale"

I've been seeing a number of recipes that wrap the leaves around
individual quantities or that line the pan with the leaves and then
fill with some type of mixture, usually meat or fish. Or those
lettuce wraps that are all the rage in some circles nowadays.

Do you freeze and thaw, or nuke the head of cabbage so the leaves can
be easily removed?

> Stuffed cabbage is very good though tedious to make.
>
> Chou rouge a la flamande is a favorite of the elderly relative.
>
> Cut the cabbage into quarters, discard the outside leaves and stumps and
> slice the rest into a fine julienne. Â*Season with salt and grated
> nutmeg, sprinkle with vinegar and place in a well buttered earthenware
> cocotte.
>
> Cover with the lid and cook gently in a moderate oven. Â*When three
> quarters cooked, add 4 peeled and sliced pippin apples and 1 tbs. of
> brown or caster sugar. Â*Take care that the cooking is gentle from start
> to finish and that no other liquid except the vinegar is used.
>
> Im actually very fond of Brussels sprouts also.
> --
> JL

maxine wrote:
> On Oct 2, 12:31Â*am, "Mr. Joseph Littleshoes Esq." >
> wrote:
>
>>Damsel wrote:
>
>
>>I also like to make a chiffonade of cabbage and saute it with some rice
>>noodles in sesame oil add a bit of shrimp and/or chicken & mushrooms,
>>season with a bit of chili sauce and serve with a bit of soy sauce &
>>dark sesame oil.
>
>
> That's tomorrow's dinner, altho I have shirataki noodles on-hand. And
> plenty of tofu.
>
>
>>Of course people usually gag on hearing about my boiled meat loaf which
>>is wrapped up in cabbage leaves, as well as having chopped cabbage as an
>>ingredient in the meat mix, but once they taste it they change their
>>mind about it. Once i discovered Escoffier i stopped calling it boiled
>>meat loaf and now call it "Sou Fassum Provencale"
>
>
> I've been seeing a number of recipes that wrap the leaves around
> individual quantities or that line the pan with the leaves and then
> fill with some type of mixture, usually meat or fish. Or those
> lettuce wraps that are all the rage in some circles nowadays.
>
> Do you freeze and thaw, or nuke the head of cabbage so the leaves can
> be easily removed?

I remove 2 or 3 outer leaves and then quickly blanch the whole head for
just a few minutes. "Core" the cabbage first (before blanching) to make
the removal and use of the outer leaves easier.

Then carefully peel off 8 - 10 whole leaves to layer the meat and
chopped cabbage mix on. Lay the blanched leaves on cheese cloth, spread
the meat mix on the cabbage leaves and use the cheese cloth to pull it
all up into a ball or spherical shape, tie securely and hang to simmer
in a stock pot.

Escoffier recommends a veal stock but i use a more ordinary white or
brown stock. I give a 2 pounds of meat + other ingredients version of
this about 1 hour at a hot simmer.

I often use a ground beef and pork mix that holds together very well
with the various other ingredients. So that its easy enough to place the
drained meat ball in a bowl just big enough to hold it, untie the
cheese cloth and then gently roll it off the cabbage wrapped meat mix.

If you are very careful in how you place the whole cabbage leaves it is
possible to open them slightly when serving, once the meat ball is in
the bowl and appropriately positioned just carefully peel back the
delicate tips of the cabbage leaves as if it were blooming A silly
affectation that you have to begin by how you wrap up the cabbage
originally. And wholly unnecessary to the dish. Me mum served it with
a big spoon and a bit of the broth that it had simmered in.

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

"Mr. Joseph Littleshoes Esq." > wrote
> I remove 2 or 3 outer leaves and then quickly blanch the whole head for
> just a few minutes. "Core" the cabbage first (before blanching) to make
> the removal and use of the outer leaves easier.
>
> Then carefully peel off 8 - 10 whole leaves to layer the meat and chopped
> cabbage mix on. Lay the blanched leaves on cheese cloth, spread the meat
> mix on the cabbage leaves and use the cheese cloth to pull it all up into
> a ball or spherical shape, tie securely and hang to simmer in a stock pot.
>
[snips] Saved for the future, thanks! Sounds good.

cybercat wrote:
> "Mr. Joseph Littleshoes Esq." wrote
>
>>I remove 2 or 3 outer leaves and then quickly blanch the whole head for
>>just a few minutes. "Core" the cabbage first (before blanching) to make
>>the removal and use of the outer leaves easier.
>>
>>Then carefully peel off 8 - 10 whole leaves to layer the meat and chopped
>>cabbage mix on. Lay the blanched leaves on cheese cloth, spread the meat
>>mix on the cabbage leaves and use the cheese cloth to pull it all up into
>>a ball or spherical shape, tie securely and hang to simmer in a stock pot.
>>
>
> [snips] Saved for the future, thanks! Sounds good.
>
>

I posted the "sou fassum provencvale" recipe with in the last year so
its probly available with a google search add my name to the search and
you might get a copy of the post explaining my personal modifications.

The Escoffier recipe uses, rice, bacon and peas as ingredients, along
with the chopped cabbage in the meat mix. S & P, garlic etc.

I like to use mace with cabbage dishes and i think fennel or caraway
seeds are a very nice addition.

I can see doing this with chunks of raw fish and/or shellfish for a
lesser cooking time even wrapping up a vegetable pate or tofu in the
cabbage leaves. While i have cooked a whole meat loaf in the micro wave
and except for it not browning it was really guile good, but i have
always made (simmered) the boiled meat ball in a rich stock i have never
just set it to simmer in plain water or a combination of wine and water
as some braising recipes call for.

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

"Mr. Joseph Littleshoes Esq." > wrote in message
...
> If you are very careful in how you place the whole cabbage leaves it is
> possible to open them slightly when serving, once the meat ball is in the
> bowl and appropriately positioned just carefully peel back the delicate
> tips of the cabbage leaves as if it were blooming A silly affectation
> that you have to begin by how you wrap up the cabbage originally.

Absolutely not! I love to hear of cooks taking such care with their
presentation

On Sun, 4 Oct 2009 08:28:59 +0100, Ophelia wrote:

> "Mr. Joseph Littleshoes Esq." > wrote in message
> ...
>> If you are very careful in how you place the whole cabbage leaves it is
>> possible to open them slightly when serving, once the meat ball is in the
>> bowl and appropriately positioned just carefully peel back the delicate
>> tips of the cabbage leaves as if it were blooming A silly affectation
>> that you have to begin by how you wrap up the cabbage originally.
>
> Absolutely not! I love to hear of cooks taking such care with their
> presentation

that's about all i do - hear about it. i don't have the skill or the
inclination, and can't afford the restaurants where that is a large part of
the attraction.

your pal,
blake

"blake murphy" > wrote in message
...
> On Sun, 4 Oct 2009 08:28:59 +0100, Ophelia wrote:
>
>> "Mr. Joseph Littleshoes Esq." > wrote in message
>> ...
>>> If you are very careful in how you place the whole cabbage leaves it is
>>> possible to open them slightly when serving, once the meat ball is in
>>> the
>>> bowl and appropriately positioned just carefully peel back the delicate
>>> tips of the cabbage leaves as if it were blooming A silly affectation
>>> that you have to begin by how you wrap up the cabbage originally.
>>
>> Absolutely not! I love to hear of cooks taking such care with their
>> presentation
>
> that's about all i do - hear about it. i don't have the skill or the
> inclination, and can't afford the restaurants where that is a large part
> of
> the attraction.

This probably sounds daft, but since we got our dog we haven't eaten out
We used to eat out 2/3 times a week, but I don't like leaving her. She is
an old lady and we like to spend all our time with her while we have her
Anyway, I do make an effort to make my food look pretty for serving.

"Ophelia" > wrote in message
...
>
> "blake murphy" > wrote in message
> ...
>> On Sun, 4 Oct 2009 08:28:59 +0100, Ophelia wrote:
>>
>>> "Mr. Joseph Littleshoes Esq." > wrote in message
>>> ...
>>>> If you are very careful in how you place the whole cabbage leaves it is
>>>> possible to open them slightly when serving, once the meat ball is in
>>>> the
>>>> bowl and appropriately positioned just carefully peel back the delicate
>>>> tips of the cabbage leaves as if it were blooming A silly
>>>> affectation
>>>> that you have to begin by how you wrap up the cabbage originally.
>>>
>>> Absolutely not! I love to hear of cooks taking such care with their
>>> presentation
>>
>> that's about all i do - hear about it. i don't have the skill or the
>> inclination, and can't afford the restaurants where that is a large part
>> of
>> the attraction.
>
> This probably sounds daft, but since we got our dog we haven't eaten out
> We used to eat out 2/3 times a week, but I don't like leaving her. She is
> an old lady and we like to spend all our time with her while we have her

Not the least bit daft.

"cybercat" > wrote in message
news
>
> "Ophelia" > wrote in message
> ...
>>
>> "blake murphy" > wrote in message
>> ...
>>> On Sun, 4 Oct 2009 08:28:59 +0100, Ophelia wrote:
>>>
>>>> "Mr. Joseph Littleshoes Esq." > wrote in message
>>>> ...
>>>>> If you are very careful in how you place the whole cabbage leaves it
>>>>> is
>>>>> possible to open them slightly when serving, once the meat ball is in
>>>>> the
>>>>> bowl and appropriately positioned just carefully peel back the
>>>>> delicate
>>>>> tips of the cabbage leaves as if it were blooming A silly
>>>>> affectation
>>>>> that you have to begin by how you wrap up the cabbage originally.
>>>>
>>>> Absolutely not! I love to hear of cooks taking such care with their
>>>> presentation
>>>
>>> that's about all i do - hear about it. i don't have the skill or the
>>> inclination, and can't afford the restaurants where that is a large part
>>> of
>>> the attraction.
>>
>> This probably sounds daft, but since we got our dog we haven't eaten
>> out
>> We used to eat out 2/3 times a week, but I don't like leaving her. She
>> is
>> an old lady and we like to spend all our time with her while we have
>> her
>
> Not the least bit daft.

Thanks

In article >,
blake murphy > wrote:

> On Sun, 4 Oct 2009 08:28:59 +0100, Ophelia wrote:
>
> > "Mr. Joseph Littleshoes Esq." > wrote in message
> > ...
> >> If you are very careful in how you place the whole cabbage leaves it is
> >> possible to open them slightly when serving, once the meat ball is in the
> >> bowl and appropriately positioned just carefully peel back the delicate
> >> tips of the cabbage leaves as if it were blooming A silly affectation
> >> that you have to begin by how you wrap up the cabbage originally.
> >
> > Absolutely not! I love to hear of cooks taking such care with their
> > presentation
>
> that's about all i do - hear about it. i don't have the skill or the
> inclination, and can't afford the restaurants where that is a large part of
> the attraction.

A little presentation is fine, but too much presentation and atmosphere
distracts from the food, in my opinion. We took our daughter out for
her birthday. She picked this fancy Thai place. It was very good, but
I think we all agreed that it wasn't worth twice the price. I was
particularly irritated when they brought the menus, and I had difficulty
seeing mine. I knew that meant I wouldn't be able to see the food,
either.

--
Dan Abel
Petaluma, California USA

Ophelia wrote:

> "blake murphy" > wrote in message
> ...
>
>>On Sun, 4 Oct 2009 08:28:59 +0100, Ophelia wrote:
>>
>>
>>>"Mr. Joseph Littleshoes Esq." > wrote in message
...
>>>
>>>>If you are very careful in how you place the whole cabbage leaves it is
>>>>possible to open them slightly when serving, once the meat ball is in
>>>>the
>>>>bowl and appropriately positioned just carefully peel back the delicate
>>>>tips of the cabbage leaves as if it were blooming A silly affectation
>>>>that you have to begin by how you wrap up the cabbage originally.
>>>
>>>Absolutely not! I love to hear of cooks taking such care with their
>>>presentation
>>
>>that's about all i do - hear about it. i don't have the skill or the
>>inclination, and can't afford the restaurants where that is a large part
>>of
>>the attraction.
>
>
> This probably sounds daft, but since we got our dog we haven't eaten out
> We used to eat out 2/3 times a week, but I don't like leaving her. She is
> an old lady and we like to spend all our time with her while we have her
> Anyway, I do make an effort to make my food look pretty for serving.

It doesn't sound daft to me, not at all. I make all sorts of lifestyle
adjustments for my dogs without even thinking about it and am surprised
when people think it's odd.

Hell, I didn't eat out at restaurants when my kids were infants and
liable to disturb people around us. And you don't eat out when you've
got a geriatric dog likely to be unnerved by your absence who clearly
treasures your company. Both are temporary issues.

It's about priorities.