lainie wrote:
> On Oct 23, 2:29 am, Sqwertz > wrote:
>
>>On Fri, 22 Oct 2010 20:54:15 -0500, squirtz wrote:
>>
>>>Brown 1lb of ground beef with 8oz of sliced shrooms. Drain. Add a
>>>can of Cream of Chicken soup and a can of Onion soup and one can of
>>>water. Bring back to a slow boil and simmer for a couple minutes.
>>>Turn off heat and add 1 cup of sour cream. Stir well. Serve over
>>>white rice, macaroni, or egg noodles.
>>
>>Sometimes I really wonder about this group. If you're serious
>>about cooking and contributing useful posts, nobody here really
>>gives a shit.
>
>
> Ah, so this recipe was a test? I wouldn't have commented because some
> of the nicest people I know, use creamy soups for a base. And often
> as many as three different soups. Yuk! But what the heck - they're
> not really into cooking..............

De gustibus non est disputandum.
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On 10/23/2010 11:32 AM, Sqwertz wrote:
> On Sat, 23 Oct 2010 11:40:38 -0400, Nancy Young wrote:
>
>> Fermented fish and chicken fried rice. Under a different spelling of his
>> usual name.
>
> Good point. I was using a laptop I last used 7-8 years ago and
> kept changing my name, but it kept reverting back to "squirtz" for
> some reason. I changed it for the 4th time last night and it seems
> to have "stuck" now.
>
> Anybody else using a Thnkpad 600 233mhz original Pentium with 128MB
> of RAM and 4GB disk drive? The keyboard really needs a good blow
> job. Some of the keys are not working too well.
>
> -sw


I have a Thinkpad 600E around here somewhere; I think it still works.
(not the battery, of course)

Bob

On Sat, 23 Oct 2010 13:17:55 -0500, Omelet >
wrote:

> In article >,
> David Harmon > wrote:
>
> > On Sat, 23 Oct 2010 01:29:15 -0500 in rec.food.cooking, Sqwertz
> > > wrote,
> > >While this really is what I had to eat tonight, this was a test to
> > >see how many and how quickly I could get a response to a briefly
> > >described, shitty recipe.
> >
> > In other words, you are trolling.
>
> Ya think? ;-)

and then he got mad because nobody bit.

--

Never trust a dog to watch your food.

"Sqwertz" wrote
> Nan wrote:

>> No matter how disparaging the rest of you were, we love hamburger
>> stroganoff.
>> I brown the beef with lots of onions, drain, then add mushrooms and
>> saute slightly, & chicken soup only,
>
> Maybe that's what was missing, onions. I forgot, but I think we
> used to have onions in this as well - and not just from the onion
> soup. Now I've got to make another batch.

Thats ok, I didnt list everything in my post either. I add mushrooms and
top with carmelized onions and green bell peppers, maybe a few reds as well.

"zxcvbob" wrote
> Sqwertz wrote:

>> While this really is what I had to eat tonight, this was a test to
>> see how many and how quickly I could get a response to a briefly
>> described, shitty recipe. It took all of 5 minutes and I got 4
>> responses in a couple hours.
>>
>> OTOH, I posted an honest and detailed description and method of a
>> popular Cantonese dish, complete with pictures 10 hours ago and it
>> hasn't received a single comment.

> I still don't see the other post you're talking about. Maybe it was
> rejected by most servers because it contained attachments?

Not here either. You can't add attachments or imbed pictures and have the
post go out. Links only.

Sqwertz wrote:
> On Sat, 23 Oct 2010 11:40:38 -0400, Nancy Young wrote:
>
>> Fermented fish and chicken fried rice. Under a different spelling
>> of his usual name.
>
> Good point. I was using a laptop I last used 7-8 years ago and
> kept changing my name, but it kept reverting back to "squirtz" for
> some reason. I changed it for the 4th time last night and it seems
> to have "stuck" now.

Gotcha. It sounded like you but you know people forge posts
all the time around here.

nancy, the wary

On Sat, 23 Oct 2010 04:28:27 -0700 (PDT), Bryan wrote:

> On Oct 23, 1:29*am, Sqwertz > wrote:
>> On Fri, 22 Oct 2010 20:54:15 -0500, squirtz wrote:
>>> Brown 1lb of ground beef with 8oz of sliced shrooms. *Drain. *Add a
>>> can of Cream of Chicken soup and a can of Onion soup and one can of
>>> water. *Bring back to a slow boil and simmer for a couple minutes.
>>> Turn off heat and add 1 cup of sour cream. *Stir well. *Serve over
>>> white rice, macaroni, or egg noodles.
>>
>> While this really is what I had to eat tonight, this was a test to
>> see how many and how quickly I could get a response to a briefly
>> described, shitty recipe. *It took all of 5 minutes and I got 4
>> responses in a couple hours.
>
> I agree that you original post was "a briefly described, shitty
> recipe."
>>
>> OTOH, I posted an honest and detailed description and method of a
>> popular Cantonese dish, complete with pictures 10 hours ago and it
>> hasn't received a single comment.
>
> I thought it looked unappetizing, but merely unappetizing TO ME. I
> wasn't qualified to, nor interested in commenting upon it.

since when has that stopped you?

blake

On Sat, 23 Oct 2010 11:11:27 -0500, Sqwertz wrote:

> On Sat, 23 Oct 2010 04:42:28 -0700, Serene Vannoy wrote:
>
>> On 10/22/2010 11:29 PM, Sqwertz wrote:
>>
>>> OTOH, I posted an honest and detailed description and method of a
>>> popular Cantonese dish, complete with pictures 10 hours ago and it
>>> hasn't received a single comment.
>>
>> Datapoint: I didn't comment, because I didn't read it, because you used
>> an offensive title in the first place I saw it (a.b.f.).
>
> "Chicken Flied Lice"?!?!?! Wow.
>
> Oops. I did it again.
>
> No Further Comment.
>
> -sw

well, that particular title puts your wit at the level of sheldon's. just
sayin'.

your pal,
blake

"Omelet" > wrote in message
news
> In article >,
> "Ophelia" > wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>> > On Fri, 22 Oct 2010 20:54:15 -0500, squirtz wrote:
>> >
>> >> Brown 1lb of ground beef with 8oz of sliced shrooms. Drain. Add a
>> >> can of Cream of Chicken soup and a can of Onion soup and one can of
>> >> water. Bring back to a slow boil and simmer for a couple minutes.
>> >> Turn off heat and add 1 cup of sour cream. Stir well. Serve over
>> >> white rice, macaroni, or egg noodles.
>> >
>> > While this really is what I had to eat tonight, this was a test to
>> > see how many and how quickly I could get a response to a briefly
>> > described, shitty recipe. It took all of 5 minutes and I got 4
>> > responses in a couple hours.
>> >
>> > OTOH, I posted an honest and detailed description and method of a
>> > popular Cantonese dish, complete with pictures 10 hours ago and it
>> > hasn't received a single comment.
>> >
>> > Sometimes I really wonder about this group. If you're serious
>> > about cooking and contributing useful posts, nobody here really
>> > gives a shit. It's the OT and trash posts that get all the
>> > attention. I can do both, but I'd rather do the former more often
>> > but there doesn't seem to be much incentive or interest.
>>
>> Perhaps it is the case (although maybe not so much among USians) that
>> like
>> us, we don't like Asian dishes..or especially in our case, we don't like
>> spicy things either. Boring? Perhaps but that is our preference I do
>> take your point, but I don't make comment on things we don't eat. I do
>> read
>> them though
>> --
>
> I read his fish recipe too and did not comment on it, simply because it
> did not appeal. The man lives on stuff that burns the tongue and palate.
> Too many hot peppers for my personal tastes, but hey, whatever floats
> his boat! I will rarely ever comment on over-spiced recipes. I'd not be
> able to taste the fish for having numbed my tastebuds with heat.

Chacon a son gout eh Om?

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

Il 23/10/2010 18.28, Sqwertz ha scritto:

Just for love to share impressions, and informations about food (I have
some oddities too :-), I come into this point:

> Fermented fish products are excellent for flavoring foods, but I
> guess that makes me a unique/odd White Boy.

Oh, well, you can just use the "right quantity", to flavour a dish
without stinky all the house :-D

> Asian and
> Mediterranean cultures have been using them for ages, but they just
> haven't been "discovered" in the USA and Britain yet.

Right, but nowadays in the mediterranean area we are breaking with this
taste (I am referring overall at Italy).

Today survives just 3 types of fermented fish preparations (and the
majority of the poulation *don't* like them):

- "Colatura di alici"
a short description
http://www.gustiamo.com/cgi-bin/fron...dotto?id=26306
(despite from the description, no one in the world know how was really
made the originally garum)

a video on the process
http://www.youtube.com/watch?v=GVGaz5yT67E

We call the anchovy as "acciuga" or "alice" dependings in which part of
Italy you are. "Acciuga" more for the north and "alice" more for the
centre - south.
The use of this sauce is very limited, and just in those few past years
have been re-discovered in some (very limitated) of our dishes (some
gourmet's spots).

It cost a lot as it is very limited in production.

- "Machetto" or "pasta di acciughe"
I have no link for this, but it is a dialectal ligurian name for another
kind of sauce. Today it derive from anchovy, and it is a paste of fillet
of anchovies.

Before it was made from another fish, "sardina"
http://en.foodlexicon.org/s0000720.php and usually was used the entire
body of the fish, from head to tail.
In the stores it is commonly find (the modern version), and in some
tipical restaurant it can be already found, made as the ancient version.

- "Acciughe sotto sale"
But we have another (much more common) preparation of fish that is used:
the salt anchovy ("acciughe sotto sale").
And its derivative with olive oil in can or pot.

All of these preparations may be used to flavour a dish, in few
quantities, becouse they are a big origin of glutamate (that is produced
in the fermentation process).

But we use too to eat the "acciughe sotto sale", directly, just washing
them from salt and seasoning with olive oil and other erbs (and/or spices).

Anyway the taste of our fermented fish preparations are really far from
the taste of the respectives asian preparations.

I really hope to have written something of understandable :-D

--
ale

Perche' le ricette non sono formule, se non guide, orientamenti, che
ciascuno puo' interpretare a suo gusto.
A suo buon gusto.

I've made that before but used cream of mushroom soup in place of
cream of chicken, and dice up an onion which I saute along with the
shrooms (I use fresh) in the hamburger drippings and a tablespoon of
bacon grease. Also I use a can of beef broth in place of a can of
water.

Michael O'Connor wrote:
> I've made that before but used cream of mushroom soup in place of
> cream of chicken, and dice up an onion which I saute along with the
> shrooms (I use fresh) in the hamburger drippings and a tablespoon of
> bacon grease. Also I use a can of beef broth in place of a can of
> water.

I go really decadent and sauté the onions and 'shrooms and garlic in
butter and then add the the unnecessarily drained very, extremely, lean,
low fat ground beef i am able to purchase to that mix of onions,
'shrooms and garlic, which i then sprinkle with a tables spoon or 2 of
rice flour and cook for a minute more. Deglaze with white wine (chenine
blanc) and add lemon juice and sour cream, a bit of paprika if desired
and any appropriate garnish.

IF i had a whole steak to use for stroganoff i wouldn't grind it but
rather slice it thin and then probly make sukiyaki with onions and beer.

Don't even get me started on "Swedish Meatballs."
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Sqwertz wrote:
>
> On Sat, 23 Oct 2010 08:07:56 -0700 (PDT), Nan wrote:
>
> > No matter how disparaging the rest of you were, we love hamburger
> > stroganoff.
> > I brown the beef with lots of onions, drain, then add mushrooms and
> > saute slightly, & chicken soup only,
>
> Maybe that's what was missing, onions. I forgot, but I think we
> used to have onions in this as well - and not just from the onion
> soup. Now I've got to make another batch.
>
> -sw

When I make lazy stroganoff my recipe is a bit different:

1 lb ground beef
1/2 onion diced
1 clove of garlic minced

Brown the above ingredients until mostly cooked, drain most of the fat,
leaving ~1 TBS, dust with 1 TBS flour and cook a bit more. Add one can
of condensed cream of mushroom soup and one can of mushrooms, mix and
cook a bit more. Take off heat and stir in ~1/2 cup of sour cream.

Certainly it doesn't compare to real stroganoff, but it's far quicker
and cheaper and is still quite tasty. I reserve making real stroganoff
for when I have guests to appreciate it, when it's just me lazy
stroganoff is ok.

On Sat, 23 Oct 2010 16:33:40 -0700 in rec.food.cooking, JL
> wrote,
>Don't even get me started on "Swedish Meatballs."

"Meatballs, three ways. Here meatballs get three cocktail-party
treatments, none of them Swedish."
-- Mark Bittman, How to Cook Everything

On Sat, 23 Oct 2010 15:02:20 -0400, blake murphy wrote:

> On Sat, 23 Oct 2010 11:11:27 -0500, Sqwertz wrote:
>
>> "Chicken Flied Lice"?!?!?! Wow.
>>
>> Oops. I did it again.
>>
>> No Further Comment.
>>
>> -sw
>
> well, that particular title puts your wit at the level of sheldon's. just
> sayin'.

Them's fighting words, blake.

As I proved later in ABF, this stuff really DOES attract flies and
bugs like I mentioned in the original post. I still have one fly
in the house, too. I thought these things had a life span of 48
hours? That what I learned from the movie, "A Bugs Life".

-sw

On Sat, 23 Oct 2010 23:57:27 +0200, as wrote:

> Today survives just 3 types of fermented fish preparations (and the
> majority of the poulation *don't* like them):
>
> - "Colatura di alici"
> a short description
> http://www.gustiamo.com/cgi-bin/fron...dotto?id=26306
> (despite from the description, no one in the world know how was really
> made the originally garum)

Looks like Italian made fish sauce, AKA Nuoc Mam in Vietnamese, Nam
Pla in Thailand. This is also what is in Worchestershire sauce.

> - "Machetto" or "pasta di acciughe"
> I have no link for this, but it is a dialectal ligurian name for another
> kind of sauce. Today it derive from anchovy, and it is a paste of fillet
> of anchovies.

I think this is what it says on my anchovy paste, ground whole
salted anchovies. I consider these not really fermented, but
preserved. The salt content of this (and salt cod/baccala) inhibit
the fermentation.

> - "Acciughe sotto sale"
> But we have another (much more common) preparation of fish that is used:
> the salt anchovy ("acciughe sotto sale").
> And its derivative with olive oil in can or pot.
>
> All of these preparations may be used to flavour a dish, in few
> quantities, becouse they are a big origin of glutamate (that is produced
> in the fermentation process).
>
> But we use too to eat the "acciughe sotto sale", directly, just washing
> them from salt and seasoning with olive oil and other erbs (and/or spices).
>
> Anyway the taste of our fermented fish preparations are really far from
> the taste of the respectives asian preparations.
>
> I really hope to have written something of understandable :-D

Yes, and it's appreciated. The anchovy pastes and fillets you
mention are used here in the United States as well, but mostly only
for Italian cooking. I often sneak anchovy paste into things such
as tomato sauce and meatloaf (mixing it with wine to get a good
distribution throughout the meat).

I also eat the anchovies wrapped around capers whole, after rising.
very time I mention this her I have to go down and get one... And a
chocolate covered jalapeno while I'm there. What do people eat
first, the salty or the sweet?

-sw

On Sat, 23 Oct 2010 13:29:50 -0500, zxcvbob wrote:

> On 10/23/2010 11:32 AM, Sqwertz wrote:

>> Anybody else using a Thnkpad 600 233mhz original Pentium with 128MB
>> of RAM and 4GB disk drive? The keyboard really needs a good blow
>> job. Some of the keys are not working too well.
>
> I have a Thinkpad 600E around here somewhere; I think it still works.
> (not the battery, of course)

Al I had to do was replace the CMOS battery in this machine. Once
in 2003, and then again just a few days ago. I don't know where
the portable battery is - and don't care.

128MB of RAM. I never thought I'd wish for another 128MB of RAM.
My newsreader and K-Meleon fit in here with 20MB to spare (if it's
gets down to 10MB it starts swapping which is a dog)

-sw

On Sat, 23 Oct 2010 11:33:22 -0700, sf wrote:

> On Sat, 23 Oct 2010 13:17:55 -0500, Omelet >
> wrote:
>
>> In article >,
>> David Harmon > wrote:
>>
>>> In other words, you are trolling.
>>
>> Ya think? ;-)
>
> and then he got mad because nobody bit.

Whoosh. As usual, Barbara doesn't understand what is actually
going on around her.

-sw

"Sqwertz" > wrote in message
news
> I also eat the anchovies wrapped around capers whole, after rising.
> very time I mention this her I have to go down and get one... And a
> chocolate covered jalapeno while I'm there. What do people eat
> first, the salty or the sweet?

Salty and like you, I find them addictive. I only buy very small cans
because when I use some, I always end up eating what is left in the tin! I
also use them as condiment when I am cooking.

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

On Sat, 23 Oct 2010 23:10:41 -0500, Sqwertz wrote:

> On Sat, 23 Oct 2010 15:02:20 -0400, blake murphy wrote:
>
>> On Sat, 23 Oct 2010 11:11:27 -0500, Sqwertz wrote:
>>
>>> "Chicken Flied Lice"?!?!?! Wow.
>>>
>>> Oops. I did it again.
>>>
>>> No Further Comment.
>>>
>>> -sw
>>
>> well, that particular title puts your wit at the level of sheldon's. just
>> sayin'.
>
> Them's fighting words, blake.
>
> As I proved later in ABF, this stuff really DOES attract flies and
> bugs like I mentioned in the original post. I still have one fly
> in the house, too. I thought these things had a life span of 48
> hours? That what I learned from the movie, "A Bugs Life".
>
> -sw

my mistake. i thought you had titled your post "Chicken Flied Lice," but i
saw later that you didn't. my apologies.

your pal,
blake

On Oct 23, 11:53*am, JL > wrote:
> Bryan wrote:
> > On Oct 23, 1:29 am, Sqwertz > wrote:
>
> >>On Fri, 22 Oct 2010 20:54:15 -0500, squirtz wrote:
>
> >>>Brown 1lb of ground beef with 8oz of sliced shrooms. *Drain. *Add a
> >>>can of Cream of Chicken soup and a can of Onion soup and one can of
> >>>water. *Bring back to a slow boil and simmer for a couple minutes.
> >>>Turn off heat and add 1 cup of sour cream. *Stir well. *Serve over
> >>>white rice, macaroni, or egg noodles.
>
> >>While this really is what I had to eat tonight, this was a test to
> >>see how many and how quickly I could get a response to a briefly
> >>described, shitty recipe. *It took all of 5 minutes and I got 4
> >>responses in a couple hours.
>
> > I agree that you original post was "a briefly described, shitty
> > recipe."
> > --Bryan
>
> Bryan, your fecal myopia is showing.

I was just agreeing. Maybe it hit too close to home for your tastes.

> --
>
> Mr. Joseph Paul Littleshoes Esq.
> --Bryan

On Sun, 24 Oct 2010 07:38:14 -0700 (PDT), Bryan
> wrote:

> Is there an ascii character for not equal to? I don't see what's
> cutesy about a mathematical symbol.

I never use the char map anymore because I use AllChars and even when
I did use char map, I never learned shortcuts (I scrolled and hunted).

Because the web has all sorts of information, here's your answer
anyway, u+2260 (I'm guessing that you press the alt key as you type
it) or check in the "advanced" search box and type "not equal". U
means "unicode" and if it doesn't, I bet there's someone who won't be
able to resist pointing out how wrong I am.
http://answers.yahoo.com/question/in...3220324AAkfW70

--

Never trust a dog to watch your food.

On 10/24/2010 12:31 PM, sf wrote:
> On Sun, 24 Oct 2010 07:38:14 -0700 (PDT), Bryan
> > wrote:
>
>> Is there an ascii character for not equal to? I don't see what's
>> cutesy about a mathematical symbol.
>
> I never use the char map anymore because I use AllChars and even when
> I did use char map, I never learned shortcuts (I scrolled and hunted).
>
> Because the web has all sorts of information, here's your answer
> anyway, u+2260 (I'm guessing that you press the alt key as you type
> it) or check in the "advanced" search box and type "not equal". U
> means "unicode" and if it doesn't, I bet there's someone who won't be
> able to resist pointing out how wrong I am.
> http://answers.yahoo.com/question/in...3220324AAkfW70
>

Hey, I'm all for anything that helps make it easier for him to insult me
and others. (/sigh)

--
Currently reading: The Good House by Tannarive Due

On 10/24/2010 2:18 PM, Dan Abel wrote:
>
> And since Ravenlynne herself is cute, she gets to define the cutesyness
> here.
>
> :-)
>

<wink>

--
Currently reading: The Good House by Tannarive Due

On Sun, 24 Oct 2010 15:19:59 -0400, ravenlynne >
wrote:

> On 10/24/2010 12:31 PM, sf wrote:
> > On Sun, 24 Oct 2010 07:38:14 -0700 (PDT), Bryan
> > > wrote:
> >
> >> Is there an ascii character for not equal to? I don't see what's
> >> cutesy about a mathematical symbol.
> >
> > I never use the char map anymore because I use AllChars and even when
> > I did use char map, I never learned shortcuts (I scrolled and hunted).
> >
> > Because the web has all sorts of information, here's your answer
> > anyway, u+2260 (I'm guessing that you press the alt key as you type
> > it) or check in the "advanced" search box and type "not equal". U
> > means "unicode" and if it doesn't, I bet there's someone who won't be
> > able to resist pointing out how wrong I am.
> > http://answers.yahoo.com/question/in...3220324AAkfW70
> >
>
> Hey, I'm all for anything that helps make it easier for him to insult me
> and others. (/sigh)

LOL, sorry Lynn.

--

Never trust a dog to watch your food.

On Sun, 24 Oct 2010 19:36:41 GMT, "l, not -l" > wrote:

>
> On 24-Oct-2010, sf > wrote:
>
> > > Is there an ascii character for not equal to? I don't see what's
> > > cutesy about a mathematical symbol.
> >
> > I never use the char map anymore because I use AllChars and even when
> > I did use char map, I never learned shortcuts (I scrolled and hunted).
> >
> > Because the web has all sorts of information, here's your answer
> > anyway, u+2260 (I'm guessing that you press the alt key as you type
> > it) or check in the "advanced" search box and type "not equal". U
> > means "unicode" and if it doesn't, I bet there's someone who won't be
> > able to resist pointing out how wrong I am.
> > http://answers.yahoo.com/question/in...3220324AAkfW70
>
> Not Equal to is often represented by <>

I saw that, but <> would be lost on people like me. I'd just think it
was a version of things like these <s>, <g>. So if I stuck with the
script those groups of characters would mean *not* a smile or a grin.

--

Never trust a dog to watch your food.

On Sun, 24 Oct 2010 15:20:19 -0400, ravenlynne >
wrote:

> On 10/24/2010 2:18 PM, Dan Abel wrote:
> >
> > And since Ravenlynne herself is cute, she gets to define the cutesyness
> > here.
> >
> > :-)
> >
>
> <wink>

Which means *not* a wink?

--

Never trust a dog to watch your food.

On 10/24/2010 3:56 PM, sf wrote:
> On Sun, 24 Oct 2010 15:19:59 -0400, >
> wrote:
>
>> On 10/24/2010 12:31 PM, sf wrote:
>>> On Sun, 24 Oct 2010 07:38:14 -0700 (PDT), Bryan
>>> > wrote:
>>>
>>>> Is there an ascii character for not equal to? I don't see what's
>>>> cutesy about a mathematical symbol.
>>>
>>> I never use the char map anymore because I use AllChars and even when
>>> I did use char map, I never learned shortcuts (I scrolled and hunted).
>>>
>>> Because the web has all sorts of information, here's your answer
>>> anyway, u+2260 (I'm guessing that you press the alt key as you type
>>> it) or check in the "advanced" search box and type "not equal". U
>>> means "unicode" and if it doesn't, I bet there's someone who won't be
>>> able to resist pointing out how wrong I am.
>>> http://answers.yahoo.com/question/in...3220324AAkfW70
>>>
>>
>> Hey, I'm all for anything that helps make it easier for him to insult me
>> and others. (/sigh)
>
> LOL, sorry Lynn.
>

<giggle>

--
Currently reading: The Good House by Tannarive Due

On 10/24/2010 4:06 PM, sf wrote:
> On Sun, 24 Oct 2010 15:20:19 -0400, >
> wrote:
>
>> On 10/24/2010 2:18 PM, Dan Abel wrote:
>>>
>>> And since Ravenlynne herself is cute, she gets to define the cutesyness
>>> here.
>>>
>>> :-)
>>>
>>
>> <wink>
>
> Which means *not* a wink?
>

Well, not by the ASCII code lol.

--
Currently reading: The Good House by Tannarive Due

On Sun, 24 Oct 2010 16:34:49 -0400, ravenlynne >
wrote:

> On 10/24/2010 4:06 PM, sf wrote:
> > On Sun, 24 Oct 2010 15:20:19 -0400, >
> > wrote:
> >
> >> On 10/24/2010 2:18 PM, Dan Abel wrote:
> >>>
> >>> And since Ravenlynne herself is cute, she gets to define the cutesyness
> >>> here.
> >>>
> >>> :-)
> >>>
> >>
> >> <wink>
> >
> > Which means *not* a wink?
> >
>
> Well, not by the ASCII code lol.

I'm sooo confused!

--

Never trust a dog to watch your food.

"Sqwertz" > wrote in message
...
> On Fri, 22 Oct 2010 20:54:15 -0500, squirtz wrote:
>
>> Brown 1lb of ground beef with 8oz of sliced shrooms. Drain. Add a
>> can of Cream of Chicken soup and a can of Onion soup and one can of
>> water. Bring back to a slow boil and simmer for a couple minutes.
>> Turn off heat and add 1 cup of sour cream. Stir well. Serve over
>> white rice, macaroni, or egg noodles.
>
> While this really is what I had to eat tonight, this was a test to
> see how many and how quickly I could get a response to a briefly
> described, shitty recipe. It took all of 5 minutes and I got 4
> responses in a couple hours.
>
> OTOH, I posted an honest and detailed description and method of a
> popular Cantonese dish, complete with pictures 10 hours ago and it
> hasn't received a single comment.
>
> Sometimes I really wonder about this group. If you're serious
> about cooking and contributing useful posts, nobody here really
> gives a shit. It's the OT and trash posts that get all the
> attention. I can do both, but I'd rather do the former more often
> but there doesn't seem to be much incentive or interest.
>
> -sw



Perhaps not all of us are interested in Cantonese recipes?

Jill

In article >,
"jmcquown" > wrote:

> "Sqwertz" > wrote in message
> ...
> > On Fri, 22 Oct 2010 20:54:15 -0500, squirtz wrote:
> >
> >> Brown 1lb of ground beef with 8oz of sliced shrooms. Drain. Add a
> >> can of Cream of Chicken soup and a can of Onion soup and one can of
> >> water. Bring back to a slow boil and simmer for a couple minutes.
> >> Turn off heat and add 1 cup of sour cream. Stir well. Serve over
> >> white rice, macaroni, or egg noodles.
> >
> > While this really is what I had to eat tonight, this was a test to
> > see how many and how quickly I could get a response to a briefly
> > described, shitty recipe. It took all of 5 minutes and I got 4
> > responses in a couple hours.
> >
> > OTOH, I posted an honest and detailed description and method of a
> > popular Cantonese dish, complete with pictures 10 hours ago and it
> > hasn't received a single comment.
> >
> > Sometimes I really wonder about this group. If you're serious
> > about cooking and contributing useful posts, nobody here really
> > gives a shit. It's the OT and trash posts that get all the
> > attention. I can do both, but I'd rather do the former more often
> > but there doesn't seem to be much incentive or interest.

> Perhaps not all of us are interested in Cantonese recipes?

I'm quite interested in Steve's exotic recipes. I read them carefully
and download all the pictures. Perhaps I should give him a little
"stroke" to encourage him to continue, since I *do* value them. I don't
comment, however, since I have no experience or even knowledge about
some of them. Some, although interesting, are not appetizing to my
particular tastes.

On the other hand, the recipe above appeals for several reasons. It is
affordable and quick. Over the 38 years we've been married, sometimes
we have had time, and sometimes we have had money. Never both together.

--
Dan Abel
Petaluma, California USA

On Oct 22, 8:54*pm, squirtz > wrote:
> Brown 1lb of ground beef with 8oz of sliced shrooms. *Drain. *Add a
> can of Cream of Chicken soup and a can of Onion soup and one can of
> water. *Bring back to a slow boil and simmer for a couple minutes.
> Turn off heat and add 1 cup of sour cream. *Stir well. *Serve over
> white rice, macaroni, or egg noodles.
>
> -sw

Pretty unappetizing-sounding in my world. The image I get is SOS -
and why add cream of chicken soup to a ground beef recipe? Very
strange. Have you tried it? How did it taste?

N.

On Mon, 25 Oct 2010 08:54:19 -0700, Dan Abel wrote:

> I'm quite interested in Steve's exotic recipes. I read them carefully
> and download all the pictures. Perhaps I should give him a little
> "stroke" to encourage him to continue, since I *do* value them. I don't
> comment, however, since I have no experience or even knowledge about
> some of them. Some, although interesting, are not appetizing to my
> particular tastes.
>
> On the other hand, the recipe above appeals for several reasons. It is
> affordable and quick. Over the 38 years we've been married, sometimes
> we have had time, and sometimes we have had money. Never both together.

Look for it on menus and try it there if you can first. That's hoe
I get a lot of my ideas, and then go home and duplicate them at
home.

And don't forget to ask for some mam nem at your next Vietnamese
restaurant.

Thanks for the "stroke", BTW.

-sw

On Mon, 25 Oct 2010 09:02:28 -0700, Christine Dabney wrote:

> I do his dipping sauce quite often....It is very good.

You mean the sweet chile sauce? Because I don't see many people
making mam nem "often" unless they are really gung ho about
Vietnamese food ;-)

-sw

On Sun, 24 Oct 2010 15:19:59 -0400, ravenlynne wrote:

> On 10/24/2010 12:31 PM, sf wrote:
>> On Sun, 24 Oct 2010 07:38:14 -0700 (PDT), Bryan
>> > wrote:
>>
>>> Is there an ascii character for not equal to? I don't see what's
>>> cutesy about a mathematical symbol.
>>
>> I never use the char map anymore because I use AllChars and even when
>> I did use char map, I never learned shortcuts (I scrolled and hunted).
>>
>> Because the web has all sorts of information, here's your answer
>> anyway, u+2260 (I'm guessing that you press the alt key as you type
>> it) or check in the "advanced" search box and type "not equal". U
>> means "unicode" and if it doesn't, I bet there's someone who won't be
>> able to resist pointing out how wrong I am.
>> http://answers.yahoo.com/question/in...3220324AAkfW70
>>
>
> Hey, I'm all for anything that helps make it easier for him to insult me
> and others. (/sigh)

bobo's a busy man.

your pal,
blake

On Mon, 25 Oct 2010 16:44:30 -0700, Christine Dabney wrote:

> On Mon, 25 Oct 2010 11:52:23 -0500, Sqwertz >
> wrote:
>
>>On Mon, 25 Oct 2010 09:02:28 -0700, Christine Dabney wrote:
>>
>>> I do his dipping sauce quite often....It is very good.
>>
>>You mean the sweet chile sauce? Because I don't see many people
>>making mam nem "often" unless they are really gung ho about
>>Vietnamese food ;-)
>
> Yes, where you fix it with sriracha and rice vinegar. I like it.

Don't forget to try it with black rice vinegar, too. And I usually
but not always use a few drops of fish sauce as well.

-sw

On Mon, 25 Oct 2010 08:54:19 -0700, Dan Abel wrote:

> On the other hand, the recipe above appeals for several reasons. It is
> affordable and quick. Over the 38 years we've been married, sometimes
> we have had time, and sometimes we have had money. Never both together.

<snort>

your pal,
blake

On Mon, 25 Oct 2010 09:02:28 -0700, Christine Dabney wrote:

> On Mon, 25 Oct 2010 08:54:19 -0700, Dan Abel > wrote:
>
>>I'm quite interested in Steve's exotic recipes. I read them carefully
>>and download all the pictures. Perhaps I should give him a little
>>"stroke" to encourage him to continue, since I *do* value them. I don't
>>comment, however, since I have no experience or even knowledge about
>>some of them. Some, although interesting, are not appetizing to my
>>particular tastes.
>
> Ditto. I follow with great interest what he posts. I somehow missed
> this post..Sorry Steve.. I might have commented otherwise.
>
> I do his dipping sauce quite often....It is very good.
>
> Sometimes I have a vague clue as to what he is referring to... I will
> be the first to admit I know very little about Asian cuisines..as my
> taste runs to European type foods.. But sometimes Steve piques my
> interest.
>
> And as far as BBQ..he knows as much as almost anyone here. I respect
> his knowledge..and when I have the use of my smoker again (hello
> Bob!!), I will certainly try some of the things he suggests.
>
> Christine

i'd say steve knows his onions in general.

your pal,
blake