[ImStillMags]

I've been reading a bit and trying to find out how the people who post
here regularly act with each other and what the main dynamic of the
board is. I'm still trying to figure it out.

As with other boards, there are antagonists and friends and cliques.

I don't want to make enemies or friends yet, I just want to have some
interaction about food and cooking
with people who also find cooking pleasurable and interesting and who
are foodies like me.

So, Hi. I'm hoping this board will become a favorite and a place
where I can have conversations with
like minded foodies.

-Mags

[Ophelia[_7_]]

"ImStillMags" > wrote in message
...
> I've been reading a bit and trying to find out how the people who post
> here regularly act with each other and what the main dynamic of the
> board is. I'm still trying to figure it out.
>
> As with other boards, there are antagonists and friends and cliques.
>
> I don't want to make enemies or friends yet, I just want to have some
> interaction about food and cooking
> with people who also find cooking pleasurable and interesting and who
> are foodies like me.
>
> So, Hi. I'm hoping this board will become a favorite and a place
> where I can have conversations with
> like minded foodies.

All I can say is, dive in and post what you want to post. You won't please
all of the people all of the time, but if you want to do that, you won't
post at all
--
--
https://www.shop.helpforheroes.org.uk/

[ImStillMags]

On Jan 16, 10:23*am, "Ophelia" > wrote:
> "ImStillMags" > wrote in message
>
> ...
>
> > I've been reading a bit and trying to find out how the people who post
> > here regularly act with each other and what the main dynamic of the
> > board is. * *I'm still trying to figure it out.
>
> > As with other boards, there are antagonists and friends and cliques.
>
> > I don't want to make enemies *or friends yet, I just want to have some
> > interaction about food and cooking
> > with people who also find cooking pleasurable and interesting and who
> > are foodies like me.
>
> > So, Hi. * *I'm hoping this board will become a favorite and a place
> > where I can have conversations with
> > like minded foodies.
>
> All I can say is, dive in and post what you want to post. * You won't please
> all of the people all of the time, but if you want to do that, you won't
> post at all
> --
> --https://www.shop.helpforheroes.org.uk/

Thanks, I plan on it '-)

[zxcvbob]

On 1/16/2010 12:16 PM, ImStillMags wrote:
> I've been reading a bit and trying to find out how the people who post
> here regularly act with each other and what the main dynamic of the
> board is. I'm still trying to figure it out.
>
> As with other boards, there are antagonists and friends and cliques.
>
> I don't want to make enemies or friends yet, I just want to have some
> interaction about food and cooking
> with people who also find cooking pleasurable and interesting and who
> are foodies like me.
>
> So, Hi. I'm hoping this board will become a favorite and a place
> where I can have conversations with
> like minded foodies.
>
> -Mags
>
>


The noise ratio here is very high. But if you have a thick skin, you'll
get along just fine.

Bob

[ImStillMags]

On Jan 16, 11:35*am, zxcvbob > wrote:
> On 1/16/2010 12:16 PM, ImStillMags wrote:
>
>
>
> > I've been reading a bit and trying to find out how the people who post
> > here regularly act with each other and what the main dynamic of the
> > board is. * *I'm still trying to figure it out.
>
> > As with other boards, there are antagonists and friends and cliques.
>
> > I don't want to make enemies *or friends yet, I just want to have some
> > interaction about food and cooking
> > with people who also find cooking pleasurable and interesting and who
> > are foodies like me.
>
> > So, Hi. * *I'm hoping this board will become a favorite and a place
> > where I can have conversations with
> > like minded foodies.
>
> > -Mags
>
> The noise ratio here is very high. But if you have a thick skin, you'll
> get along just fine.
>
> Bob

I'll make like a duck........it rolls right off. Thanks.

[Becca]

ImStillMags wrote:
> I'll make like a duck........it rolls right off. Thanks.
>


That will help if you mention any of these:

Crisco shortening
Margarine
Miracle Whip
Top Ramen
Velveeta Cheese
Canned Parmesan Cheese
Dream Whip
Boxed cake mix
Cool Whip
Chili recipes that include beans (that one is mine, sorry :-( )

Welcome to the group!


Becca

[ChattyCathy]

Becca wrote:

> ImStillMags wrote:
>> I'll make like a duck........it rolls right off. Thanks.
>>
>
>
> That will help if you mention any of these:
>
> Crisco shortening
> Margarine
> Miracle Whip
> Top Ramen
> Velveeta Cheese
> Canned Parmesan Cheese
> Dream Whip
> Boxed cake mix
> Cool Whip
> Chili recipes that include beans (that one is mine, sorry :-( )
>
> Welcome to the group!

You forgot cilantro and peeling boiled eggs...
--
Cheers
Chatty Cathy

[Becca]

ChattyCathy wrote:
>> Crisco shortening
>> Margarine
>> Miracle Whip
>> Top Ramen
>> Velveeta Cheese
>> Canned Parmesan Cheese
>> Dream Whip
>> Boxed cake mix
>> Cool Whip
>> Chili recipes that include beans (that one is mine, sorry :-( )
>>
>> Welcome to the group!
>>
>
> You forgot cilantro and peeling boiled eggs...
>

Hey, we forgot the Neiman-Marcus cookie recipe. lol


Becca

[blake murphy[_2_]]

On Wed, 20 Jan 2010 19:27:52 +0200, ChattyCathy wrote:

> Becca wrote:
>
>> ImStillMags wrote:
>>> I'll make like a duck........it rolls right off. Thanks.
>>>
>>
>> That will help if you mention any of these:
>>
>> Crisco shortening
>> Margarine
>> Miracle Whip
>> Top Ramen
>> Velveeta Cheese
>> Canned Parmesan Cheese
>> Dream Whip
>> Boxed cake mix
>> Cool Whip
>> Chili recipes that include beans (that one is mine, sorry :-( )
>>
>> Welcome to the group!
>
> You forgot cilantro and peeling boiled eggs...

and people keep asking about recipes from some place called 'europe'...

your pal,
blake

[ImStillMags]

On Jan 20, 8:20*am, Becca > wrote:
> ImStillMags wrote:
> > I'll make like a duck........it rolls right off. *Thanks.
>
> That will help if you mention any of these:
>
> Crisco shortening
> Margarine
> Miracle Whip
> Top Ramen
> Velveeta Cheese
> Canned Parmesan Cheese
> Dream Whip
> Boxed cake mix
> Cool Whip
> Chili recipes that include beans (that one is mine, sorry :-( )
>
> Welcome to the group!
>
> Becca

Thanks, I'll keep that in mind ;-)

[koko]

On Sat, 16 Jan 2010 10:16:34 -0800 (PST), ImStillMags
> wrote:

>I've been reading a bit and trying to find out how the people who post
>here regularly act with each other and what the main dynamic of the
>board is. I'm still trying to figure it out.
>
>As with other boards, there are antagonists and friends and cliques.
>
>I don't want to make enemies or friends yet, I just want to have some
>interaction about food and cooking
>with people who also find cooking pleasurable and interesting and who
>are foodies like me.
>
>So, Hi. I'm hoping this board will become a favorite and a place
>where I can have conversations with
>like minded foodies.
>
>-Mags
>

Please visit our website. It has links to the faq's and other
interesting things about this group.

Welcome to the group.

http://www.recfoodcooking.com/

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 01/10/10

[ImStillMags]

On Jan 16, 12:30*pm, koko > wrote:
> On Sat, 16 Jan 2010 10:16:34 -0800 (PST), ImStillMags
>
>
>
> > wrote:
> >I've been reading a bit and trying to find out how the people who post
> >here regularly act with each other and what the main dynamic of the
> >board is. * *I'm still trying to figure it out.
>
> >As with other boards, there are antagonists and friends and cliques.
>
> >I don't want to make enemies *or friends yet, I just want to have some
> >interaction about food and cooking
> >with people who also find cooking pleasurable and interesting and who
> >are foodies like me.
>
> >So, Hi. * *I'm hoping this board will become a favorite and a place
> >where I can have conversations with
> >like minded foodies.
>
> >-Mags
>
> Please visit our website. It has links to the faq's and other
> interesting things about this group.
>
> Welcome to the group.
>
> http://www.recfoodcooking.com/
>
> koko
> --
>
> There is no love more sincere than the love of food
> * * * * * * * * * * * * * * * *George Bernard Shawwww.kokoscorner.typepad.com
> updated 01/10/10

Thanks Koko.....checked out the site. Lots of interesting stuff
there.

I like the idea of the cook alongs, but I noticed that the last one
was in 2007. Maybe some would like to revive that tradition.

[Melba's Jammin']

In article
>,
ImStillMags > wrote:

> I've been reading a bit and trying to find out how the people who post
> here regularly act with each other and what the main dynamic of the
> board is. I'm still trying to figure it out.
>
> As with other boards, there are antagonists and friends and cliques.
>
> I don't want to make enemies or friends yet, I just want to have some
> interaction about food and cooking
> with people who also find cooking pleasurable and interesting and who
> are foodies like me.
>
> So, Hi. I'm hoping this board will become a favorite and a place
> where I can have conversations with like minded foodies.
>
> -Mags

Don't hold your breath, but if you want to be regarded as an improvement
to the group, don't start any off-topic threads and try not to get
hooked into them. That can be difficult, I know.

If you want to talk about your dead pet, your sick pet, politics,
computer problems, or the latest Ole and Lena joke, there are
appropriate groups for that. In theory, the rfc chat room was
established for off topic chatter but recently some of *their* junk got
dragged over here! Go figure. LOL! Have you read the r.f.c. FAQ
file? Victor Sack posts a link regularly and frequently (a couple times
a month? Once, for sure.).

Welcome to the fray. I haven't received your membership application and
entry fee yet and I believe the bylaws state that you're not allowed to
post until the Cabal (TINC) has approved your request for membership.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 1-9-2010

[Terry Pulliam Burd[_4_]]

On Sat, 16 Jan 2010 14:52:09 -0600, Melba's Jammin'
> wrote:

>Welcome to the fray. I haven't received your membership application and
>entry fee yet and I believe the bylaws state that you're not allowed to
>post until the Cabal (TINC) has approved your request for membership.

Wait a sec! I thought we voted at the last Cabal (TINC) meeting that
the Trollops got to vote on this, too! I'll take my bribe, erm,
membership application fee in US cash, please.

Terry "Squeaks" Pulliam Burd

---

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines

[projectile vomit chick[_3_]]

On Jan 16, 6:25*pm, Terry Pulliam Burd > wrote:
> On Sat, 16 Jan 2010 14:52:09 -0600, Melba's Jammin'
>
> > wrote:
> >Welcome to the fray. *I haven't received your membership application and
> >entry fee yet and I believe the bylaws state that you're not allowed to
> >post until the Cabal (TINC) has approved your request for membership.
>
> Wait a sec! I thought we voted at the last Cabal (TINC) meeting that
> the Trollops got to vote on this, too! I'll take my bribe, erm,
> membership application fee in US cash, please.
>
> Terry "Squeaks" Pulliam Burd

Do you keep these dumbass replies in a file on yer computer to post at
such opportune times? It's the same ****ing thing, every time.

Flame on!

[ViLco]

projectile vomit chick wrote:

> Flame on!

Thanks, I couldn't find my lighter and I can't stand having a coffee
without a cigarette soon after it
--
Vilco
Don't think pink: drink rosé

[sf[_9_]]

On Sat, 16 Jan 2010 23:38:40 -0800 (PST), projectile vomit chick
> wrote:

>On Jan 16, 6:25*pm, Terry Pulliam Burd > wrote:
>> On Sat, 16 Jan 2010 14:52:09 -0600, Melba's Jammin'
>>
>> > wrote:
>> >Welcome to the fray. *I haven't received your membership application and
>> >entry fee yet and I believe the bylaws state that you're not allowed to
>> >post until the Cabal (TINC) has approved your request for membership.
>>
>> Wait a sec! I thought we voted at the last Cabal (TINC) meeting that
>> the Trollops got to vote on this, too! I'll take my bribe, erm,
>> membership application fee in US cash, please.
>>
>> Terry "Squeaks" Pulliam Burd
>
>Do you keep these dumbass replies in a file on yer computer to post at
>such opportune times? It's the same ****ing thing, every time.
>
>Flame on!

You need to find a new group. You're less than nothing.

--
I love cooking with wine.
Sometimes I even put it in the food.

[projectile vomit chick[_3_]]

On Jan 17, 3:24*am, sf > wrote:
> On Sat, 16 Jan 2010 23:38:40 -0800 (PST), projectile vomit chick
>
>
>
>
>
> > wrote:
> >On Jan 16, 6:25*pm, Terry Pulliam Burd > wrote:
> >> On Sat, 16 Jan 2010 14:52:09 -0600, Melba's Jammin'
>
> >> > wrote:
> >> >Welcome to the fray. *I haven't received your membership application and
> >> >entry fee yet and I believe the bylaws state that you're not allowed to
> >> >post until the Cabal (TINC) has approved your request for membership.
>
> >> Wait a sec! I thought we voted at the last Cabal (TINC) meeting that
> >> the Trollops got to vote on this, too! I'll take my bribe, erm,
> >> membership application fee in US cash, please.
>
> >> Terry "Squeaks" Pulliam Burd
>
> >Do you keep these dumbass replies in a file on yer computer to post at
> >such opportune times? *It's the same ****ing thing, every time.
>
> >Flame on!
>
> You need to find a new group. *You're less than nothing.

Whoopideedoo. Unlike you, I don't base my whole existence around
Usenet. LOL

[blake murphy[_2_]]

On Sat, 16 Jan 2010 16:25:50 -0800, Terry Pulliam Burd wrote:

> On Sat, 16 Jan 2010 14:52:09 -0600, Melba's Jammin'
> > wrote:
>
>>Welcome to the fray. I haven't received your membership application and
>>entry fee yet and I believe the bylaws state that you're not allowed to
>>post until the Cabal (TINC) has approved your request for membership.
>
> Wait a sec! I thought we voted at the last Cabal (TINC) meeting that
> the Trollops got to vote on this, too! I'll take my bribe, erm,
> membership application fee in US cash, please.
>
> Terry "Squeaks" Pulliam Burd

yeah, you two can sit and smirk, but the anti-cabal (TINC) cabal is gaining
strength and infiltrating you as we speak. be afraid, be very afraid!

your pal,
(name withheld by request)

[Ophelia[_7_]]

"blake murphy" > wrote in message
.. .
> On Sat, 16 Jan 2010 16:25:50 -0800, Terry Pulliam Burd wrote:
>
>> On Sat, 16 Jan 2010 14:52:09 -0600, Melba's Jammin'
>> > wrote:
>>
>>>Welcome to the fray. I haven't received your membership application and
>>>entry fee yet and I believe the bylaws state that you're not allowed to
>>>post until the Cabal (TINC) has approved your request for membership.
>>
>> Wait a sec! I thought we voted at the last Cabal (TINC) meeting that
>> the Trollops got to vote on this, too! I'll take my bribe, erm,
>> membership application fee in US cash, please.
>>
>> Terry "Squeaks" Pulliam Burd
>
> yeah, you two can sit and smirk, but the anti-cabal (TINC) cabal is
> gaining
> strength and infiltrating you as we speak. be afraid, be very afraid!


lol

--
--
https://www.shop.helpforheroes.org.uk/

[Nancy2]

On Jan 16, 6:25*pm, Terry Pulliam Burd > wrote:
> On Sat, 16 Jan 2010 14:52:09 -0600, Melba's Jammin'
>
> > wrote:
> >Welcome to the fray. *I haven't received your membership application and
> >entry fee yet and I believe the bylaws state that you're not allowed to
> >post until the Cabal (TINC) has approved your request for membership.
>
> Wait a sec! I thought we voted at the last Cabal (TINC) meeting that
> the Trollops got to vote on this, too! I'll take my bribe, erm,
> membership application fee in US cash, please.
>
> Terry "Squeaks" Pulliam Burd
>
> ---
>
> "If the soup had been as warm as the wine,
> if the wine had been as old as the turkey,
> and if the turkey had had a breast like the maid,
> it would have been a swell dinner." Duncan Hines

When was the last Cabal (TINC) meeting? I must have slept through
it.

N. (member of the A list, B list and Cabal, but not a Trollop and
proud of it)

[Michel Boucher[_3_]]

Melba's Jammin' > wrote in news:barbschaller-
:

> In article
> >,
> ImStillMags > wrote:
>
>> So, Hi. I'm hoping this board will become a favorite and a place
>> where I can have conversations with like minded foodies.
>
> Don't hold your breath, but if you want to be regarded as an
> improvement to the group, don't start any off-topic threads and try not
> to get hooked into them. That can be difficult, I know.

And don't let anyone tell you there are rules. This is an unmoderated
newsgroup, possibly one of the oldest, and as such these suggestions
above are nothing more than that and have no more force than that.

That being said, you CAN paticipate in off-topic conversations if such is
your desire. The only thing that a poster who disagrees with you can do
is killfile you, which means they won't see your posts.

But nonetheless, here are a few broad guidelines:

1. You will most likely do better if you refrain from using foul
language, although sometimes foul language is acceptable. Know the
difference.

2. If you don't like the topic, don't open the post. That is in effect
the only rule and you are entirely responsible for whatever happens after
that. No one will have any pity for you if you whine afterwards about
what you read.

3. It's usually a faux pas of sorts to feed the trolls unless you are
counting coup :-) Trolls, contrary to some opinions, are not people you
(or others) merely disagree with, they are people who post disruptive
messages so they can say they "made you look". Around here, a common
troll would be a reference to cooking human flesh or some such thing. On
a .physics group, it could be posting chemistry formulas and posting pro-
Nazi comments on a .jewish group. A troll with self-respect will make
sure his post is geared to the particular newsgroup. Nothing is more
embarassing than a troll who targets a group with a message that is
intended for another.

People here will try to mould you into a perfect little rfc'er. Don't
let them. Be bold, be interesting, get into it, even if it's politics or
religion or woodworking. Feel free to provide supporting comments on any
topic of your choice. Threads degenerate anyway. The more interesting
discussions are usually not about cooking but about attitudes.

Oh, and there are long-standing acrimonious debates and enmities here. I
suggest you let those play out before you step in the middle saying:
Can't we all just get along?? Because the simple answer is no, we can't,
this is why the gods invented killfiles. Learn to use them.

4. Don't take anything personally. You're here to have fun and if you're
not having fun then you need to reassess your approach.

5. Try to edit your replies (as I have done) and to avoid top posting.
Some people here killfile top posters.

Go forth, grasshopper...

--

I have nothing against God.
It's his fan club I can't stand.

spotted on a poster

[blake murphy[_2_]]

On Mon, 18 Jan 2010 08:39:23 -0600, Michel Boucher wrote:

> Melba's Jammin' > wrote in news:barbschaller-
> :
>
>> In article
>> >,
>> ImStillMags > wrote:
>>
>>> So, Hi. I'm hoping this board will become a favorite and a place
>>> where I can have conversations with like minded foodies.
>>
>> Don't hold your breath, but if you want to be regarded as an
>> improvement to the group, don't start any off-topic threads and try not
>> to get hooked into them. That can be difficult, I know.
>
> And don't let anyone tell you there are rules. This is an unmoderated
> newsgroup, possibly one of the oldest, and as such these suggestions
> above are nothing more than that and have no more force than that.
>
> That being said, you CAN paticipate in off-topic conversations if such is
> your desire. The only thing that a poster who disagrees with you can do
> is killfile you, which means they won't see your posts.
>
> But nonetheless, here are a few broad guidelines:
>
> 1. You will most likely do better if you refrain from using foul
> language, although sometimes foul language is acceptable. Know the
> difference.
>
> 2. If you don't like the topic, don't open the post. That is in effect
> the only rule and you are entirely responsible for whatever happens after
> that. No one will have any pity for you if you whine afterwards about
> what you read.
>
> 3. It's usually a faux pas of sorts to feed the trolls unless you are
> counting coup :-) Trolls, contrary to some opinions, are not people you
> (or others) merely disagree with, they are people who post disruptive
> messages so they can say they "made you look". Around here, a common
> troll would be a reference to cooking human flesh or some such thing. On
> a .physics group, it could be posting chemistry formulas and posting pro-
> Nazi comments on a .jewish group. A troll with self-respect will make
> sure his post is geared to the particular newsgroup. Nothing is more
> embarassing than a troll who targets a group with a message that is
> intended for another.
>
> People here will try to mould you into a perfect little rfc'er. Don't
> let them. Be bold, be interesting, get into it, even if it's politics or
> religion or woodworking. Feel free to provide supporting comments on any
> topic of your choice. Threads degenerate anyway. The more interesting
> discussions are usually not about cooking but about attitudes.
>
> Oh, and there are long-standing acrimonious debates and enmities here. I
> suggest you let those play out before you step in the middle saying:
> Can't we all just get along?? Because the simple answer is no, we can't,
> this is why the gods invented killfiles. Learn to use them.
>
> 4. Don't take anything personally. You're here to have fun and if you're
> not having fun then you need to reassess your approach.
>
> 5. Try to edit your replies (as I have done) and to avoid top posting.
> Some people here killfile top posters.
>
> Go forth, grasshopper...

this is a pretty good set of advice. my hat's off to you, michel.

your pal,
blake

[sf[_9_]]

On Mon, 18 Jan 2010 11:36:56 -0500, blake murphy
> wrote:

>On Mon, 18 Jan 2010 08:39:23 -0600, Michel Boucher wrote:
>
>> Melba's Jammin' > wrote in news:barbschaller-
>> :
>>
>>> In article
>>> >,
>>> ImStillMags > wrote:
>>>
>>>> So, Hi. I'm hoping this board will become a favorite and a place
>>>> where I can have conversations with like minded foodies.
>>>
>>> Don't hold your breath, but if you want to be regarded as an
>>> improvement to the group, don't start any off-topic threads and try not
>>> to get hooked into them. That can be difficult, I know.
>>
>> And don't let anyone tell you there are rules. This is an unmoderated
>> newsgroup, possibly one of the oldest, and as such these suggestions
>> above are nothing more than that and have no more force than that.
>>
>> That being said, you CAN paticipate in off-topic conversations if such is
>> your desire. The only thing that a poster who disagrees with you can do
>> is killfile you, which means they won't see your posts.
>>
>> But nonetheless, here are a few broad guidelines:
>>
>> 1. You will most likely do better if you refrain from using foul
>> language, although sometimes foul language is acceptable. Know the
>> difference.
>>
>> 2. If you don't like the topic, don't open the post. That is in effect
>> the only rule and you are entirely responsible for whatever happens after
>> that. No one will have any pity for you if you whine afterwards about
>> what you read.
>>
>> 3. It's usually a faux pas of sorts to feed the trolls unless you are
>> counting coup :-) Trolls, contrary to some opinions, are not people you
>> (or others) merely disagree with, they are people who post disruptive
>> messages so they can say they "made you look". Around here, a common
>> troll would be a reference to cooking human flesh or some such thing. On
>> a .physics group, it could be posting chemistry formulas and posting pro-
>> Nazi comments on a .jewish group. A troll with self-respect will make
>> sure his post is geared to the particular newsgroup. Nothing is more
>> embarassing than a troll who targets a group with a message that is
>> intended for another.
>>
>> People here will try to mould you into a perfect little rfc'er. Don't
>> let them. Be bold, be interesting, get into it, even if it's politics or
>> religion or woodworking. Feel free to provide supporting comments on any
>> topic of your choice. Threads degenerate anyway. The more interesting
>> discussions are usually not about cooking but about attitudes.
>>
>> Oh, and there are long-standing acrimonious debates and enmities here. I
>> suggest you let those play out before you step in the middle saying:
>> Can't we all just get along?? Because the simple answer is no, we can't,
>> this is why the gods invented killfiles. Learn to use them.
>>
>> 4. Don't take anything personally. You're here to have fun and if you're
>> not having fun then you need to reassess your approach.
>>
>> 5. Try to edit your replies (as I have done) and to avoid top posting.
>> Some people here killfile top posters.
>>
>> Go forth, grasshopper...
>
>this is a pretty good set of advice. my hat's off to you, michel.
>
Except for the top posting part.


--
I love cooking with wine.
Sometimes I even put it in the food.

[Michel Boucher[_3_]]

sf > wrote in
news
>>> 5. Try to edit your replies (as I have done) and to avoid top
>>> posting. Some people here killfile top posters.
>>>
>>> Go forth, grasshopper...
>>
>>this is a pretty good set of advice. my hat's off to you, michel.
>>
> Except for the top posting part.

Sheesh, there's always a critic...

I don't think I said anything untoward. It is true that some people will
killfile top posters. This was my warning, hence the suggestion to avoid
it. If you disagree, perhaps you'd like to offer substantial evidence to
the contrary, to wit that few or none killfile top posters.

--

I have nothing against God.
It's his fan club I can't stand.

spotted on a poster

[Michel Boucher[_3_]]

Cheryl > wrote in news:Xns9D04BD0EAEB58shads@
69.16.176.253:

> There are TONS of cooking posts, and if you filter out
> the garbage SPAM and crossposts, the OT posts aren't that intrusive.
> IMO.

Precisely.

--

I have nothing against God.
It's his fan club I can't stand.

spotted on a poster

[Goomba[_2_]]

Cheryl wrote:

> Yes it is. I've felt bad over some of the comments about OT posts
> because I've done more than my share. But Michel puts it in
> perspective. There are TONS of cooking posts, and if you filter out
> the garbage SPAM and crossposts, the OT posts aren't that intrusive.
> IMO.

Yes they are. And its kinda sad to think that people are so devoid of
real life friends that they have to report every minutiae detail of
their life here in far too numerous OT threads. People who are friends
here and want to share news usually know the direct email addy to send
such information to. I recall when RFC was far more cooking/food
oriented and miss those days.

I tried Spam once during its 50th year anniversary. No plans to repeat
the experience.

[sf[_9_]]

On Mon, 18 Jan 2010 21:16:49 -0500, Goomba >
wrote:

>I recall when RFC was far more cooking/food oriented and miss those days.

Oh? Who were you before you posted as Goomba?


--
I love cooking with wine.
Sometimes I even put it in the food.

[--Bryan]

On Jan 16, 2:52*pm, Melba's Jammin' >
wrote:
> In article
> >,
>
>
>
>
>
> *ImStillMags > wrote:
> > I've been reading a bit and trying to find out how the people who post
> > here regularly act with each other and what the main dynamic of the
> > board is. * *I'm still trying to figure it out.
>
> > As with other boards, there are antagonists and friends and cliques.
>
> > I don't want to make enemies *or friends yet, I just want to have some
> > interaction about food and cooking
> > with people who also find cooking pleasurable and interesting and who
> > are foodies like me.
>
> > So, Hi. * *I'm hoping this board will become a favorite and a place
> > where I can have conversations with like minded foodies.
>
> > -Mags
>
> Don't hold your breath, but if you want to be regarded as an improvement
> to the group, don't start any off-topic threads and try not to get
> hooked into them. * That can be difficult, I know.
>
> If you want to talk about your dead pet, your sick pet, politics,
> computer problems, or the latest Ole and Lena joke, there are
> appropriate groups for that.

Wait just a goshdarned minute. You know of a group that features "the
latest Ole and Lena joke[s]"?

> --
> -Barb, Mother Superior

--Bryan, aka Food Snob (hater of hydrogenated oils, disdainer of
jarred mayo, scorner of condensed "cream of" soups)

[Janet]

--Bryan wrote:
>>> So, Hi. I'm hoping this board will become a favorite and a place
>>> where I can have conversations with like minded foodies.
>>
>>> -Mags

It's not a board. It's a usenet usergroup. You may be reading it through a
board, but if so they are just pretending that it is their content.

[Omelet[_7_]]

In article >,
"Janet" > wrote:

> --Bryan wrote:
> >>> So, Hi. I'm hoping this board will become a favorite and a place
> >>> where I can have conversations with like minded foodies.
> >>
> >>> -Mags
>
> It's not a board. It's a usenet usergroup. You may be reading it through a
> board, but if so they are just pretending that it is their content.

That happens. I've seen it and it ticks me off.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

[Mort Adella]

ImStillMags wrote:
> I've been reading a bit and trying to find out how the people who post
> here regularly act with each other and what the main dynamic of the
> board is. I'm still trying to figure it out.
>
> As with other boards, there are antagonists and friends and cliques.
>
> I don't want to make enemies or friends yet, I just want to have some
> interaction about food and cooking
> with people who also find cooking pleasurable and interesting and who
> are foodies like me.
>
> So, Hi. I'm hoping this board will become a favorite and a place
> where I can have conversations with
> like minded foodies.
>
> -Mags

Its OK here, but not as good as UK Food + drink. That's where the real pros
hang out. If you want to learn, go there

[Sky]

ImStillMags wrote:
>
> I've been reading a bit and trying to find out how the people who post
> here regularly act with each other and what the main dynamic of the
> board is. I'm still trying to figure it out.
>
> As with other boards, there are antagonists and friends and cliques.
>
> I don't want to make enemies or friends yet, I just want to have some
> interaction about food and cooking
> with people who also find cooking pleasurable and interesting and who
> are foodies like me.
>
> So, Hi. I'm hoping this board will become a favorite and a place
> where I can have conversations with
> like minded foodies.
>
> -Mags

Greetings Mags Jump in and please share any recipe or experiences
about food, cooking and dining you think are interesting. The
collective knowlege of the group is vast and extensive. Folks here
usually have very helpful suggestions and advice (most of the time).

Sky, who hopes Mags has asbestos attire readily handy <vbg>!

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

[Nancy2]

> So, Hi. * *I'm hoping this board will become a favorite and a place
> where I can have conversations with
> like minded foodies.
>
> -Mags

It isn't a board, it's a Usenet newsgroup. Other than that, it's what
you see.

N.

[ImStillMags]

On Jan 19, 2:10*pm, Nancy2 > wrote:
> > So, Hi. * *I'm hoping this board will become a favorite and a place
> > where I can have conversations with
> > like minded foodies.
>
> > -Mags
>
> It isn't a board, it's a Usenet newsgroup. *Other than that, it's what
> you see.
>
> N.

I access this 'group' through Google message boards.....it looks like
every other Google board to me ;-)

[Lou decruss]

On Tue, 19 Jan 2010 15:41:12 -0800 (PST), ImStillMags
> wrote:

>On Jan 19, 2:10*pm, Nancy2 > wrote:
>> > So, Hi. * *I'm hoping this board will become a favorite and a place
>> > where I can have conversations with
>> > like minded foodies.
>>
>> > -Mags
>>
>> It isn't a board, it's a Usenet newsgroup. *Other than that, it's what
>> you see.
>>
>> N.
>
>I access this 'group' through Google message boards.....it looks like
>every other Google board to me ;-)

RFC isn't a google group and was around long before google was even
dreamed up. Google only logs it and allows you to post to it. Get a
real reader and server and you'll see the difference. If I had to use
google I'd be gone in a flash.

Lou

[ImStillMags]

On Jan 19, 3:47*pm, Lou Decruss > wrote:
> On Tue, 19 Jan 2010 15:41:12 -0800 (PST), ImStillMags
>
> > wrote:
> >On Jan 19, 2:10*pm, Nancy2 > wrote:
> >> > So, Hi. * *I'm hoping this board will become a favorite and a place
> >> > where I can have conversations with
> >> > like minded foodies.
>
> >> > -Mags
>
> >> It isn't a board, it's a Usenet newsgroup. *Other than that, it's what
> >> you see.
>
> >> N.
>
> >I access this 'group' through Google message boards.....it looks like
> >every other Google board to me *;-)
>
> RFC isn't a google group and was around long before google was even
> dreamed up. *Google only logs it and allows you to post to it. *Get a
> real reader and server and you'll see the difference. *If I had to use
> google I'd be gone in a flash.
>
> Lou

To each his own, Lou. I don't mind the format.

[heyjoe]

On Tue, 19 Jan 2010 15:57:32 -0800 (PST), ImStillMags wrote:

> On Jan 19, 3:47*pm, Lou Decruss > wrote:
>> On Tue, 19 Jan 2010 15:41:12 -0800 (PST), ImStillMags
>>
>> > wrote:
>>>On Jan 19, 2:10*pm, Nancy2 > wrote:
>>>> > So, Hi. * *I'm hoping this board will become a favorite and a place
>>>> > where I can have conversations with
>>>> > like minded foodies.
>>
>>>> > -Mags
>>
>>>> It isn't a board, it's a Usenet newsgroup. *Other than that, it's what
>>>> you see.
>>
>>>> N.
>>
>>>I access this 'group' through Google message boards.....it looks like
>>>every other Google board to me *;-)
>>
>> RFC isn't a google group and was around long before google was even
>> dreamed up. *Google only logs it and allows you to post to it. *Get a
>> real reader and server and you'll see the difference. *If I had to use
>> google I'd be gone in a flash.
>>
>> Lou
>
> To each his own, Lou. I don't mind the format.

Many people automatically kill/delete all posts from Google Groups because
they are an unending source of spam. Please read and understand the
following web page, <http://improve-usenet.org/>, for some insight into why
you're not reaching as many folks in rec.food.cooking as you could, if you
were a responsible netizen and stopped using Google Groups.

--
"I jotted down three names: Julia Child, Mr. Wizard and Monty Python"
A. Brown

[Nancy2]

On Jan 19, 5:41*pm, ImStillMags > wrote:
> On Jan 19, 2:10*pm, Nancy2 > wrote:
>
> > > So, Hi. * *I'm hoping this board will become a favorite and a place
> > > where I can have conversations with
> > > like minded foodies.
>
> > > -Mags
>
> > It isn't a board, it's a Usenet newsgroup. *Other than that, it's what
> > you see.
>
> > N.
>
> I access this 'group' through Google message boards.....it looks like
> every other Google board to me *;-)

Are you sure you don't get it through "Google Groups?" That's where I
access it.

N.

[Jean B.[_1_]]

ImStillMags wrote:
> I've been reading a bit and trying to find out how the people who post
> here regularly act with each other and what the main dynamic of the
> board is. I'm still trying to figure it out.
>
> As with other boards, there are antagonists and friends and cliques.
>
> I don't want to make enemies or friends yet, I just want to have some
> interaction about food and cooking
> with people who also find cooking pleasurable and interesting and who
> are foodies like me.
>
> So, Hi. I'm hoping this board will become a favorite and a place
> where I can have conversations with
> like minded foodies.
>
> -Mags
>
>
Sorry to chime in so late. I've been busy. Welcome. :-)

--
Jean B.