"Melba's Jammin'" > wrote in message
...
> In article >,
> "piedmont" > wrote:
>
>> "Ranée at Arabian Knits" > wrote in message
>> ...
>> > In article
>> > >,
>> > piedmont > wrote:
>> >
>> >> I have a pet peeve about recipes,
>> >
>> > A peeve of mine is when people post more than one peeve and call it a
>> > pet peeve, which is, by definition, a single thing.
>> >
>> > Regards,
>> > Ranee @ Arabian Knits
>
>> Ok, pet peeve's, happy!
>
>
> Pet peeve's what? The apostrophe indicates possession and sometimes a
> contraction. What is it your pet peeve possesses?
>
> --
> Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller
> Updated 4-24-2010 with food story and pictures


I failed the subject of English in school, not from lack of trying, but I
ams what I ams, and that is, content with myself.

--
regards, piedmont (michael)
The Practical BBQ'r - http://sites.google.com/site/thepracticalbbqr/
(mawil55) Hardiness Zone 7-8

blake murphy wrote:
>
> On Mon, 03 May 2010 17:24:21 -0600, Arri London wrote:
>
> > Giusi wrote:
> >>
> >> "dsgood" > ha scritto nel messaggio
> >>> And then there was the recipe which called for a dime's worth of>
> >>> hamburger.
> >>
> >> Shopping with a microscope! Nice name for a new foodtv show, eh?
> >
> > Molecular gastronomy at its best Just count up those molecules
> > correctly.
>
> goddamn it, they won't hold still!
>
> your pal,
> blake

Are you certain?

On Mon, 3 May 2010 10:50:40 +0200, "Giusi" > wrote:

>I am working on being poetic in Italian.

The woman who tutored my daughter in Spanish spoke seven languages
fluently. She said she knew she was fluent when she could write
poetry in that language.

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

On Wed, 05 May 2010 05:26:27 -0700, sf > wrote:

>On Mon, 3 May 2010 10:50:40 +0200, "Giusi" > wrote:
>
>>I am working on being poetic in Italian.
>
>The woman who tutored my daughter in Spanish spoke seven languages
>fluently. She said she knew she was fluent when she could write
>poetry in that language.

Being a poet hasn't a whit to do with language fluency... plenty of
folks who are extremely fluent in one or several languages make lousy
poets. Poetry adeptness is a very separate entity from language
fluency. And being a poet in no way determines one is adept at any
language. Have you ever listened to interviews with rappers... many
are functional illiterates taking poetic licence to the extreme.

On Tue, 04 May 2010 17:40:32 -0600, Arri London wrote:

> blake murphy wrote:
>>
>> On Mon, 03 May 2010 17:24:21 -0600, Arri London wrote:
>>
>>> Giusi wrote:
>>>>
>>>> "dsgood" > ha scritto nel messaggio
>>>>> And then there was the recipe which called for a dime's worth of>
>>>>> hamburger.
>>>>
>>>> Shopping with a microscope! Nice name for a new foodtv show, eh?
>>>
>>> Molecular gastronomy at its best Just count up those molecules
>>> correctly.
>>
>> goddamn it, they won't hold still!
>>
>> your pal,
>> blake
>
> Are you certain?

<snort>

i don't know. let me measure 'em.

your pal,
blake

On Wed, 05 May 2010 05:26:27 -0700, sf > wrote:

>On Mon, 3 May 2010 10:50:40 +0200, "Giusi" > wrote:
>
>>I am working on being poetic in Italian.
>
>The woman who tutored my daughter in Spanish spoke seven languages
>fluently. She said she knew she was fluent when she could write
>poetry in that language.

I knew my Spanish had finally gotten fluent when I began to *dream* in
Spanish.

OB: A pineapple upside down cake by any other name (and the pineapples
with the prunes sounds awful, but tastes great and looks like black
eyed susans):

----- Now You're Cooking! v5.60 [Meal-Master Export Format]

Title: Volteado De Pina
Categories: mexican
Yield: 12 servings

3/4 c butter; softened
1/3 c sugar
1 1 lb.4 oz. sliced pineapple
pitted prunes
pecan halves
1 c sugar
3 eggs
1/2 c evaporated milk
2 c flour
2 1/2 ts baking powder
1/4 ts salt

Preheat oven to 350F. Coat bottom and sides of a 9 1/2" springform pan
with 3 tablespoons butter. Sprinkle with 1/3 cup sugar. Drain
pineapple, reserving 1/2 cup syrup. Arrange pineapple slices in an
attractive pattern to cover bottom of pan. Cut any extra slices in
half and stand at sides of pan. Place a prune in the center of each
pineapple slice. Fill in spaces between slices with pecan halves with
rounded sides down. Set pan aside.

Place remaining butter and 1 cup sugar in a large bowl. Beat with
electric mixer on medium speed until mixture is light and creamy. Add
eggs. Beat until fluffy. Add milk and reserved pineapple syrup. Bet
until blended. In a sifter, combine flour, baking powder and salt.
Sift in 3 parts into creamed mixture, beating after each addition
until just blended. Bet at high speed 1 min. Carefully pour batter
over pineapple in prepar4ed pan, spreading evenly. Bake 45 - 55 mins,
until a wooden pick inserted in center of cake comes out clean. Cool
in pan on a rack. Remove side of pan. Invert cake on a serving plate.
Remove pan bottom. Makes one 9 1/2" cake.

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


To reply, remove "spambot" and replace it with "cox"

On Tue, 4 May 2010 17:14:18 -0400, "piedmont" >
wrote:

>"Melba's Jammin'" > wrote in message
...
>> In article >,
>> "piedmont" > wrote:
>>
>>> "Ranée at Arabian Knits" > wrote in message
>>> ...
>>> > In article
>>> > >,
>>> > piedmont > wrote:
>>> >
>>> >> I have a pet peeve about recipes,
>>> >
>>> > A peeve of mine is when people post more than one peeve and call it a
>>> > pet peeve, which is, by definition, a single thing.
>>> >
>>> > Regards,
>>> > Ranee @ Arabian Knits
>>
>>> Ok, pet peeve's, happy!
>>
>>
>> Pet peeve's what? The apostrophe indicates possession and sometimes a
>> contraction. What is it your pet peeve possesses?
>>
>> --
>> Barb, Mother Superior, HOSSSPoJ
>> http://web.me.com/barbschaller
>> Updated 4-24-2010 with food story and pictures
>
>
>I failed the subject of English in school, not from lack of trying, but I
>ams what I ams, and that is, content with myself.

Spelling and punctuation screwed me up in high school. The best I
could do was a B. In college I took speech and business
communications classes and my speeches were always downgraded to an
A-/B+ because I always had errors in my notes. There was no
spellcheck back then.

Lou

blake murphy wrote:
>
> On Tue, 04 May 2010 17:40:32 -0600, Arri London wrote:
>
> > blake murphy wrote:
> >>
> >> On Mon, 03 May 2010 17:24:21 -0600, Arri London wrote:
> >>
> >>> Giusi wrote:
> >>>>
> >>>> "dsgood" > ha scritto nel messaggio
> >>>>> And then there was the recipe which called for a dime's worth of>
> >>>>> hamburger.
> >>>>
> >>>> Shopping with a microscope! Nice name for a new foodtv show, eh?
> >>>
> >>> Molecular gastronomy at its best Just count up those molecules
> >>> correctly.
> >>
> >> goddamn it, they won't hold still!
> >>
> >> your pal,
> >> blake
> >
> > Are you certain?
>
> <snort>
>
> i don't know. let me measure 'em.
>
> your pal,
> blake

Schroedinger's Cat might do a better job :P

gloria.p wrote:

> Some of today's cookbooks, particularly those community fund raising
> ones, call for processed ingredients that won't be available in 5 years.
> (Does anyone remember both pistachio cake mix and pudding mix, requisite
> for the Watergate Cake recipe in the 70s?)

I see a lot of frozen shrimp soup in my old cookbooks. Must've been a
real common thing, like canned mushroom soup is nowadays.

Serene
--
"I tend to come down on the side of autonomy. Once people are grown up,
I believe they have the right to go to hell in the handbasket of their
choosing." -- Pat Kight, on alt.polyamory

blake wrote:

> i agree, the most important part of a recipe is proper capitalization.

Well, there's a fairly significant difference between the words "polish" and
"Polish."

Bob

Giusi wrote:

>> what about all the poor shlubs reading r.f.c. from an>aggregation site?
>> they're up doo-doo creek.
>
> Then clearly they need to frequent other cookery sites and blogs. like
> mine.

But what about all those *bad* cooking sites out there, like Stu's?

Bob

blake wrote:

>>> Shopping with a microscope! Nice name for a new foodtv show, eh?
>>
>> Molecular gastronomy at its best Just count up those molecules
>> correctly.
>
> goddamn it, they won't hold still!

You need to get them colder.

Bob

On Thu, 06 May 2010 18:40:23 -0600, Arri London wrote:

> blake murphy wrote:
>>
>> On Tue, 04 May 2010 17:40:32 -0600, Arri London wrote:
>>
>>> blake murphy wrote:
>>>>
>>>> On Mon, 03 May 2010 17:24:21 -0600, Arri London wrote:
>>>>
>>>>> Giusi wrote:
>>>>>>
>>>>>> "dsgood" > ha scritto nel messaggio
>>>>>>> And then there was the recipe which called for a dime's worth of>
>>>>>>> hamburger.
>>>>>>
>>>>>> Shopping with a microscope! Nice name for a new foodtv show, eh?
>>>>>
>>>>> Molecular gastronomy at its best Just count up those molecules
>>>>> correctly.
>>>>
>>>> goddamn it, they won't hold still!
>>>>
>>>> your pal,
>>>> blake
>>>
>>> Are you certain?
>>
>> <snort>
>>
>> i don't know. let me measure 'em.
>>
>> your pal,
>> blake
>
> Schroedinger's Cat might do a better job :P

'my god, edwin, what have you done to the cat?! he looks half-dead!'
- schroedinger's wife

your pal,
blake

On Thu, 6 May 2010 20:22:32 -0700, Bob Terwilliger wrote:

> blake wrote:
>
>> i agree, the most important part of a recipe is proper capitalization.
>
> Well, there's a fairly significant difference between the words "polish" and
> "Polish."
>
> Bob

sure, but you don't want someone too stupid to tell the difference from
context to be cooking your recipes.

your pal,
blake

On Thu, 6 May 2010 20:29:36 -0700, Bob Terwilliger wrote:

> blake wrote:
>
>>>> Shopping with a microscope! Nice name for a new foodtv show, eh?
>>>
>>> Molecular gastronomy at its best Just count up those molecules
>>> correctly.
>>
>> goddamn it, they won't hold still!
>
> You need to get them colder.
>
> Bob

i gave up when my teeth started chattering.

your pal,
blake

blake murphy wrote:
>
> On Thu, 06 May 2010 18:40:23 -0600, Arri London wrote:
>
> > blake murphy wrote:
> >>
> >> On Tue, 04 May 2010 17:40:32 -0600, Arri London wrote:
> >>
> >>> blake murphy wrote:
> >>>>
> >>>> On Mon, 03 May 2010 17:24:21 -0600, Arri London wrote:
> >>>>
> >>>>> Giusi wrote:
> >>>>>>
> >>>>>> "dsgood" > ha scritto nel messaggio
> >>>>>>> And then there was the recipe which called for a dime's worth of>
> >>>>>>> hamburger.
> >>>>>>
> >>>>>> Shopping with a microscope! Nice name for a new foodtv show, eh?
> >>>>>
> >>>>> Molecular gastronomy at its best Just count up those molecules
> >>>>> correctly.
> >>>>
> >>>> goddamn it, they won't hold still!
> >>>>
> >>>> your pal,
> >>>> blake
> >>>
> >>> Are you certain?
> >>
> >> <snort>
> >>
> >> i don't know. let me measure 'em.
> >>
> >> your pal,
> >> blake
> >
> > Schroedinger's Cat might do a better job :P
>
> 'my god, edwin, what have you done to the cat?! he looks half-dead!'
> - schroedinger's wife
>
> your pal,
> blake


ROTFL! Good one!!

Actually, upon reflection, it should be Maxwell's Demon doing the
counting. But I don't know if the Demon can cook.

blake wrote:

>>> i agree, the most important part of a recipe is proper capitalization.
>>
>> Well, there's a fairly significant difference between the words "polish"
>> and "Polish."
>>
> sure, but you don't want someone too stupid to tell the difference from
> context to be cooking your recipes.

Hey, clueless AOL newbie Sheldon "Pussy" Katz spends most afternoons
polishing his sausage!

Bob

On Fri, 07 May 2010 18:38:52 -0600, Arri London wrote:

> blake murphy wrote:
>>
>> On Thu, 06 May 2010 18:40:23 -0600, Arri London wrote:
>>
>>> blake murphy wrote:
>>>>
>>>> On Tue, 04 May 2010 17:40:32 -0600, Arri London wrote:
>>>>
>>>>> blake murphy wrote:
>>>>>>
>>>>>> On Mon, 03 May 2010 17:24:21 -0600, Arri London wrote:
>>>>>>
>>>>>>> Giusi wrote:
>>>>>>>>
>>>>>>>> "dsgood" > ha scritto nel messaggio
>>>>>>>>> And then there was the recipe which called for a dime's worth of>
>>>>>>>>> hamburger.
>>>>>>>>
>>>>>>>> Shopping with a microscope! Nice name for a new foodtv show, eh?
>>>>>>>
>>>>>>> Molecular gastronomy at its best Just count up those molecules
>>>>>>> correctly.
>>>>>>
>>>>>> goddamn it, they won't hold still!
>>>>>>
>>>>>> your pal,
>>>>>> blake
>>>>>
>>>>> Are you certain?
>>>>
>>>> <snort>
>>>>
>>>> i don't know. let me measure 'em.
>>>>
>>>> your pal,
>>>> blake
>>>
>>> Schroedinger's Cat might do a better job :P
>>
>> 'my god, edwin, what have you done to the cat?! he looks half-dead!'
>> - schroedinger's wife
>>
>> your pal,
>> blake
>
> ROTFL! Good one!!
>
> Actually, upon reflection, it should be Maxwell's Demon doing the
> counting. But I don't know if the Demon can cook.

hadn't heard of that one, but i'm just a dilettante. newtonian physics is
about all i can handle.

your pal,
blake

blake murphy wrote:
>
> On Fri, 07 May 2010 18:38:52 -0600, Arri London wrote:
>
> > blake murphy wrote:
> >>

<snip>

> >>> Schroedinger's Cat might do a better job :P
> >>
> >> 'my god, edwin, what have you done to the cat?! he looks half-dead!'
> >> - schroedinger's wife

Actually just noticed that 'edwin' should be replaced by Erwin


> >>
> >> your pal,
> >> blake
> >
> > ROTFL! Good one!!
> >
> > Actually, upon reflection, it should be Maxwell's Demon doing the
> > counting. But I don't know if the Demon can cook.
>
> hadn't heard of that one, but i'm just a dilettante. newtonian physics is
> about all i can handle.
>
> your pal,
> blake

One can do quite a lot of Newtonian physics with a fulcrum (of mass m)
and a handle (of length l)

On Sun, 09 May 2010 16:42:35 -0600, Arri London wrote:

> blake murphy wrote:
>>
>> On Fri, 07 May 2010 18:38:52 -0600, Arri London wrote:
>>
>>> blake murphy wrote:
>>>>
>
> <snip>
>
>>>>> Schroedinger's Cat might do a better job :P
>>>>
>>>> 'my god, edwin, what have you done to the cat?! he looks half-dead!'
>>>> - schroedinger's wife
>
> Actually just noticed that 'edwin' should be replaced by Erwin

god damn it, i actually looked that up and still mistyped it!

>>>
>>> ROTFL! Good one!!
>>>
>>> Actually, upon reflection, it should be Maxwell's Demon doing the
>>> counting. But I don't know if the Demon can cook.
>>
>> hadn't heard of that one, but i'm just a dilettante. newtonian physics is
>> about all i can handle.
>>
>> your pal,
>> blake
>
> One can do quite a lot of Newtonian physics with a fulcrum (of mass m)
> and a handle (of length l)

i still never mastered newtonian physics to the point where i could make
money shooting pool.

your pal,
blake