In article >, Glenn Jacobs
> wrote:
( Brian Rodenborn snipped)
>
> Well if people expect me to spell correctly, I am in deep dodo

doo-doo, Jake, doo-doo. "-)
The dodoes (dodos?) are long gone.
You left yourself wide open, Dear. :-)

> Thanks for the info, not only can't i spell, but i am often a bit dense.
>
> Thanks for the joke Sheldon.
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.

In article >, Glenn Jacobs
> wrote:
( Brian Rodenborn snipped)
>
> Well if people expect me to spell correctly, I am in deep dodo

doo-doo, Jake, doo-doo. "-)
The dodoes (dodos?) are long gone.
You left yourself wide open, Dear. :-)

> Thanks for the info, not only can't i spell, but i am often a bit dense.
>
> Thanks for the joke Sheldon.
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.

Dog3 <dognospam@adjfkdla;not> wrote in
4:

>
> Oh hell, I was thinking Emma Peal.
>
> Michael
>
Loved the boots!




--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

On 12 Jul 2004 16:03:20 -0700, (Jim)
wrote:

> notbob > wrote in message news:<cdzIc.40938$WX.23857@attbi_s51>...
> > On 2004-07-12, Glenn Jacobs > wrote:
> >
> > > bits of finger tips from joining the evening meal.
> >
> > been there, done that...
>
> Same here... Mandoline blade sharp.. knuckles no match.
>
> Jim

I've trimmed my nails with a chef's knife (and the paper
cutter at work) more than once... fortunately, no skin was
involved.


Practice safe eating - always use condiments

On 12 Jul 2004 21:45:12 GMT, (Grismalkin)
wrote:

> Although I practiced knife technique, I could never master it. I watched Yan
> and other cooks but never got the hang of it.

I know what you mean... I never felt comfortable with the
bare knuckle approach either and I mean from Julia Child in
her younger days & The Galloping Gourmet (two chefs I
learned the most from).




Practice safe eating - always use condiments

On Mon, 12 Jul 2004 15:56:24 -0700, Christine Dabney
> wrote:

> On eGullet, they have a Culinary Institute.

Thanks for the pointer, I wouldn't have found it on my own.
eGullet will be a big learning curve for me (just to read)
because I've never participated in message boards - the
format is quite different from usenet.


Practice safe eating - always use condiments

On Mon, 12 Jul 2004 15:56:24 -0700, Christine Dabney
> wrote:

> On eGullet, they have a Culinary Institute.

Thanks for the pointer, I wouldn't have found it on my own.
eGullet will be a big learning curve for me (just to read)
because I've never participated in message boards - the
format is quite different from usenet.


Practice safe eating - always use condiments

On Tue, 13 Jul 2004 20:53:41 -0500, Melba's Jammin' wrote:

> In article >, Glenn Jacobs
> > wrote:
> ( Brian Rodenborn snipped)
>>
>> Well if people expect me to spell correctly, I am in deep dodo
>
> doo-doo, Jake, doo-doo. "-)
> The dodoes (dodos?) are long gone.
> You left yourself wide open, Dear. :-)
>
I know you are from Minnesota and I suspect that you are related to my
third grade teache (In Minnesota) Miss Thorp :-)


--
JakeInHartsel
If I had learned how to spell, I would have been able to get a real job!

One dark day on Usenet, said:
> byakee wrote:
> > One dark day on Usenet, said:
> > > byakee wrote:
> > > > One dark day on Usenet, Melba's Jammin' > said:
> > >
> > > > > <groan>
> > > >
> > > > Heh! Good catch, Barb...
> > >
> > > Well, one could hardly miss that the person was asking how to peal
> > > bell peppers. I did a double take, but couldn't come up with a joke
> > > about it worth posting.
> >
> > Hmmm, I thought the OP asked about "pealing" garlic...
>
> Let me look at the post I was referring to ...
>
> *
> Fro bell pepers I char them slightly over a gas burner and then peal
> them. Tell me how you peal them.
> *

Ah, I see. We were talking about two different parts of the same
thread.

> No offense meant to the poster, it was just amusing.

That is was... :-)


--
J.J. in WA ~ mom, vid gamer, novice cook ~
(COLD to HOT for e-mail)
"Why do my knees feel like the wanna tear up?"
- Carl, ATHF

One dark day on Usenet, said:
> byakee wrote:
> > One dark day on Usenet, said:
> > > byakee wrote:
> > > > One dark day on Usenet, Melba's Jammin' > said:
> > >
> > > > > <groan>
> > > >
> > > > Heh! Good catch, Barb...
> > >
> > > Well, one could hardly miss that the person was asking how to peal
> > > bell peppers. I did a double take, but couldn't come up with a joke
> > > about it worth posting.
> >
> > Hmmm, I thought the OP asked about "pealing" garlic...
>
> Let me look at the post I was referring to ...
>
> *
> Fro bell pepers I char them slightly over a gas burner and then peal
> them. Tell me how you peal them.
> *

Ah, I see. We were talking about two different parts of the same
thread.

> No offense meant to the poster, it was just amusing.

That is was... :-)


--
J.J. in WA ~ mom, vid gamer, novice cook ~
(COLD to HOT for e-mail)
"Why do my knees feel like the wanna tear up?"
- Carl, ATHF

Dog3 wrote:

> Oh hell, I was thinking Emma Peal.

....and with that, he mounted his trusty Steed and rode off
into the sunset. =)

--
..-. .-. .---. .---. .-..-.|Experts in Linux/Unix: www.WildOpenSource.com
| |__ / | \| |-< | |-< > / |"Making the bazaar more commonplace"
`----'`-^-'`-'`-'`-'`-' `-' |Check out my new novel: "Cloud Realm" at:
home:www.smith-house.org:8000|http://www.smith-house.org:8000/books/list.html

>I learned that the food I ate in Europe as a small child is possible to
>make at home, that some miracle of years of extensive training was not
>necessary to make something really tasty, and best of all, I learned
>there was someone else out there that loved diverse cooking as much as I
>did. I was just out of the nest when I started watching him, and for an
>enthusiastic beginner, he was wonderful. I lost interest in most cooking
>shows as I spent more time cooking and less time learning from books and
>TV, but I owe some credit to him.
>blacksalt
>
>
>
>
>
>

Amen to that, my friend!!!
Quando(Mike)

>I learned that the food I ate in Europe as a small child is possible to
>make at home, that some miracle of years of extensive training was not
>necessary to make something really tasty, and best of all, I learned
>there was someone else out there that loved diverse cooking as much as I
>did. I was just out of the nest when I started watching him, and for an
>enthusiastic beginner, he was wonderful. I lost interest in most cooking
>shows as I spent more time cooking and less time learning from books and
>TV, but I owe some credit to him.
>blacksalt
>
>
>
>
>
>

Amen to that, my friend!!!
Quando(Mike)

On Wed, 14 Jul 2004 06:30:52 GMT, sf > wrote:

>On 12 Jul 2004 16:03:20 -0700, (Jim)
>wrote:
>
>> notbob > wrote in message news:<cdzIc.40938$WX.23857@attbi_s51>...
>> > On 2004-07-12, Glenn Jacobs > wrote:
>> >
>> > > bits of finger tips from joining the evening meal.
>> >
>> > been there, done that...
>>
>> Same here... Mandoline blade sharp.. knuckles no match.
>>
>> Jim
>
>I've trimmed my nails with a chef's knife (and the paper
>cutter at work) more than once... fortunately, no skin was
>involved.
>
this is one good reason not to bite your fingernails.

your pal,
blake