> wrote

Hi Kusumah! Forgive the rare top post but wanted to preserve the below:

Can you tell me what your native language is? That would help to translate
what is obviously an American measure system recipe. Although your
translation program has made you understandable, it doesnt tell us what part
was difficult for you.

Below: Standard Egg Fritters (what I know it as). Minor edits in *** marks

> materiral of this recipe is quite easy in the can. To me that is still
> learning cooking recipe is still strange, I can give any comment that
> could provide attraction in order to try to make this. Due to the new
> one and try this also while also try again. easy cooking recipes for
> your.
>
> material :
>
> 6 hard-boiled eggs
> 1/2 pint of finely chopped cooked ham
> 1/2 pint of milk
> 2 level tablespoonfuls of butter
> 4 level tablespoonfuls of flour
> 1 tablespoonful of chopped parsley
> 1 teaspoonful of onion juice
> 1/2 teaspoonful of salt
> 1 dash of cayenne
> 1 dash of white pepper
**** missing ingredient- 1 raw egg***

> cooking :
>
> 1. Chop the eggs very fine, mix them with the ham; add the parsley,
> onion
> juice and pepper. Rub the butter and flour together and add the
> milk.
> 2. Stir until you have a smooth, thick sauce, then add the salt; mix
> this with the other ingredients and turn it out to cool.

*** means set it aside to let it rest and flavors blend, it is not actually
heated at this stage. Note, mix all but 1 raw egg and the TB water***

> 3. When cold form into a chop about the size of an ordinary mutton
> chop.

**** They mean when the mix sorta firms up a bit, about 10 mins***

> 4. Dip first in egg beaten with a tablespoonful of water, then cover
> carefully with
> bread crumbs and fry in deep hot fat.

***Normally not actually deepfried, this is in a frypan with oil about 1/2
way up the patties of egg/ham mix. Orient note, this is often called
deepfrying there but isnt the same as USA 'deepfry'***

> 5. Serve with either tomato or brown sauce.

***Brown sauce will taste better but Tomato is seen in Louisiana with this**

"cshenk" > wrote in message
...
> > wrote
>
> Hi Kusumah! Forgive the rare top post but wanted to preserve the below:
>
> Can you tell me what your native language is? That would help to
> translate what is obviously an American measure system recipe. Although
> your translation program has made you understandable, it doesnt tell us
> what part was difficult for you.
>
> Below: Standard Egg Fritters (what I know it as). Minor edits in ***
> marks
>
>> materiral of this recipe is quite easy in the can. To me that is still
>> learning cooking recipe is still strange, I can give any comment that
>> could provide attraction in order to try to make this. Due to the new
>> one and try this also while also try again. easy cooking recipes for
>> your.
>>
>> material :
>>
>> 6 hard-boiled eggs
>> 1/2 pint of finely chopped cooked ham
>> 1/2 pint of milk
>> 2 level tablespoonfuls of butter
>> 4 level tablespoonfuls of flour
>> 1 tablespoonful of chopped parsley
>> 1 teaspoonful of onion juice
>> 1/2 teaspoonful of salt
>> 1 dash of cayenne
>> 1 dash of white pepper
> **** missing ingredient- 1 raw egg***
>
>> cooking :
>>
>> 1. Chop the eggs very fine, mix them with the ham; add the parsley,
>> onion
>> juice and pepper. Rub the butter and flour together and add the
>> milk.
>> 2. Stir until you have a smooth, thick sauce, then add the salt; mix
>> this with the other ingredients and turn it out to cool.
>
> *** means set it aside to let it rest and flavors blend, it is not
> actually heated at this stage. Note, mix all but 1 raw egg and the TB
> water***
>
>> 3. When cold form into a chop about the size of an ordinary mutton
>> chop.
>
> **** They mean when the mix sorta firms up a bit, about 10 mins***
>
>> 4. Dip first in egg beaten with a tablespoonful of water, then cover
>> carefully with
>> bread crumbs and fry in deep hot fat.
>
> ***Normally not actually deepfried, this is in a frypan with oil about 1/2
> way up the patties of egg/ham mix. Orient note, this is often called
> deepfrying there but isnt the same as USA 'deepfry'***
>
>> 5. Serve with either tomato or brown sauce.
>
> ***Brown sauce will taste better but Tomato is seen in Louisiana with
> this**
>

"Kusumah" copy and pasted this recipe directly from vintagerecipes.net. I
don't think he/she actually makes any of his/her bootlegged blog recipes.

Jinx

On Sun, 14 Jun 2009 09:33:19 -0500, "Jinx Minx" >
wrote:
>
>"Kusumah" copy and pasted this recipe directly from vintagerecipes.net. I
>don't think he/she actually makes any of his/her bootlegged blog recipes.
>
>Jinx
>
Funny you mentioned that. I checked his/her Omelet a la duchesse. It
appears (verbatim?) he

http://www.soshiok.com/forums/showthread.php?p=1709

complete with the broken English syntax. Poster ID was
different from kusumah's....

Alex

"Jinx Minx" wrote
> "cshenk" wrote
>> > wrote

>> Hi Kusumah! Forgive the rare top post but wanted to preserve the below:
>>
>> Can you tell me what your native language is? That would help to
>> translate what is obviously an American measure system recipe. Although
>> your translation program has made you understandable, it doesnt tell us
>> what part was difficult for you.
>>
>> Below: Standard Egg Fritters (what I know it as). Minor edits in ***
>> marks

Ah, I over deleted but for you and Chemiker, I took it as a query.

"Chemiker" > wrote in message
...
> On Sun, 14 Jun 2009 09:33:19 -0500, "Jinx Minx" >
> wrote:
>>
>>"Kusumah" copy and pasted this recipe directly from vintagerecipes.net. I
>>don't think he/she actually makes any of his/her bootlegged blog recipes.
>>
>>Jinx
>>
> Funny you mentioned that. I checked his/her Omelet a la duchesse. It
> appears (verbatim?) he
>
> http://www.soshiok.com/forums/showthread.php?p=1709
>
> complete with the broken English syntax. Poster ID was
> different from kusumah's....
>
> Alex

They're one in the same. He/she/it also posts these recipes on
alt.food.recipes. I've looked up every single recipe this idiot has posted
and they are all bootlegged off the internet from other reputable sites for
his "blog".

-J.

On Mon, 15 Jun 2009 02:17:52 -0500, "Jinx Minx" >
wrote:

>
>"me" > wrote in message
...
>> Jinx Minx wrote:
>>
>Yes, I do cook. From scratch and quite well. And I have posted about food
>and cooking. But, since I'm not part of the "in" crowd here, most of my
>food posts have gone unnoticed. Apparently by you as well. When do *you*
>post about cooking? So I guess you are just another RFC Cabal wannabe
>loser.

There is no Cabal.

Alex

"Chemiker" > wrote in message
...
> On Mon, 15 Jun 2009 02:17:52 -0500, "Jinx Minx" >
> wrote:
>
>>
>>"me" > wrote in message
...
>>> Jinx Minx wrote:
>>>
>>Yes, I do cook. From scratch and quite well. And I have posted about
>>food
>>and cooking. But, since I'm not part of the "in" crowd here, most of my
>>food posts have gone unnoticed. Apparently by you as well. When do *you*
>>post about cooking? So I guess you are just another RFC Cabal wannabe
>>loser.
>
> There is no Cabal.
>
> Alex

Exactly.

Free to post whatever I want,
Jinx

On Jun 15, 9:12*am, Chemiker > wrote:
> On Mon, 15 Jun 2009 02:17:52 -0500, "Jinx Minx" >
> wrote:
>
>
>
> >"me" > wrote in message
> ...
> >> Jinx Minx wrote:
>
> >Yes, I do cook. *From scratch and quite well. *And I have posted about food
> >and cooking. *But, since I'm not part of the "in" crowd here, most of *my
> >food posts have gone unnoticed. *Apparently by you as well. *When do *you*
> >post about cooking? *So I guess you are just another RFC Cabal wannabe
> >loser.
>
> There is no Cabal.
>
> Alex

That should be TINC (there is no Cabal).

N. ;-)

On Sun, 14 Jun 2009 23:35:40 -0500, Jinx Minx wrote:

> "Chemiker" > wrote in message
> ...
>> On Sun, 14 Jun 2009 09:33:19 -0500, "Jinx Minx" >
>> wrote:
>>>
>>>"Kusumah" copy and pasted this recipe directly from vintagerecipes.net. I
>>>don't think he/she actually makes any of his/her bootlegged blog recipes.
>>>
>>>Jinx
>>>
>> Funny you mentioned that. I checked his/her Omelet a la duchesse. It
>> appears (verbatim?) he
>>
>> http://www.soshiok.com/forums/showthread.php?p=1709
>>
>> complete with the broken English syntax. Poster ID was
>> different from kusumah's....
>>
>> Alex
>
> They're one in the same. He/she/it also posts these recipes on
> alt.food.recipes. I've looked up every single recipe this idiot has posted
> and they are all bootlegged off the internet from other reputable sites for
> his "blog".
>
> -J.

it's pretty obvious from the garbled syntax of the intros and the more
reasonable prose in the recipes that it's a cut 'n' paste job.

your pal,
blake

"blake murphy" > wrote in message
...
> On Sun, 14 Jun 2009 23:35:40 -0500, Jinx Minx wrote:
>
>> "Chemiker" > wrote in message
>> ...
>>> On Sun, 14 Jun 2009 09:33:19 -0500, "Jinx Minx" >
>>> wrote:
>>>>
>>>>"Kusumah" copy and pasted this recipe directly from vintagerecipes.net.
>>>>I
>>>>don't think he/she actually makes any of his/her bootlegged blog
>>>>recipes.
>>>>
>>>>Jinx
>>>>
>>> Funny you mentioned that. I checked his/her Omelet a la duchesse. It
>>> appears (verbatim?) he
>>>
>>> http://www.soshiok.com/forums/showthread.php?p=1709
>>>
>>> complete with the broken English syntax. Poster ID was
>>> different from kusumah's....
>>>
>>> Alex
>>
>> They're one in the same. He/she/it also posts these recipes on
>> alt.food.recipes. I've looked up every single recipe this idiot has
>> posted
>> and they are all bootlegged off the internet from other reputable sites
>> for
>> his "blog".
>>
>> -J.
>
> it's pretty obvious from the garbled syntax of the intros and the more
> reasonable prose in the recipes that it's a cut 'n' paste job.
>
> your pal,
> blake

I thought it obvious too, but others don't seem to get that every time (s)he
posts. Go figure.

Jinx

On Mon, 15 Jun 2009 14:28:22 -0500, Jinx Minx wrote:

> "blake murphy" > wrote in message
> ...
>> On Sun, 14 Jun 2009 23:35:40 -0500, Jinx Minx wrote:
>>
>>> "Chemiker" > wrote in message
>>> ...
>>>> On Sun, 14 Jun 2009 09:33:19 -0500, "Jinx Minx" >
>>>> wrote:
>>>>>
>>>>>"Kusumah" copy and pasted this recipe directly from vintagerecipes.net.
>>>>>I
>>>>>don't think he/she actually makes any of his/her bootlegged blog
>>>>>recipes.
>>>>>
>>>>>Jinx
>>>>>
>>>> Funny you mentioned that. I checked his/her Omelet a la duchesse. It
>>>> appears (verbatim?) he
>>>>
>>>> http://www.soshiok.com/forums/showthread.php?p=1709
>>>>
>>>> complete with the broken English syntax. Poster ID was
>>>> different from kusumah's....
>>>>
>>>> Alex
>>>
>>> They're one in the same. He/she/it also posts these recipes on
>>> alt.food.recipes. I've looked up every single recipe this idiot has
>>> posted
>>> and they are all bootlegged off the internet from other reputable sites
>>> for
>>> his "blog".
>>>
>>> -J.
>>
>> it's pretty obvious from the garbled syntax of the intros and the more
>> reasonable prose in the recipes that it's a cut 'n' paste job.
>>
>> your pal,
>> blake
>
> I thought it obvious too, but others don't seem to get that every time (s)he
> posts. Go figure.
>
> Jinx

it ain't exactly rocket surgery.

your pal,
blake