On Wed, 16 Feb 2011 12:23:34 -0800 (PST), merryb >
wrote:

> On Feb 14, 1:42*am, sf > wrote:
> > On Sun, 13 Feb 2011 20:22:59 -0800 (PST), "
> >
> > > wrote:
> > > You could always make something like buckeyes.
> >
> > Please elucidate. *Some of us just know about the tree and we're lucky
> > to know that much. *http://fwd4.me/vgT
> >
> > --
> >
> > Today's mighty oak is just yesterday's nut that held its ground.
>
> Google is your friend...

Not for me. I know what he was talking about now.

--

Today's mighty oak is just yesterday's nut that held its ground.

In article >,
Damaeus > wrote:

> In news:rec.food.cooking, sf > posted on Tue, 15 Feb 2011
> 09:01:59 -0800 the following:
>
> > On Tue, 15 Feb 2011 08:32:10 -0600, Melba's Jammin'
> > > wrote:
> >
> > > In article >,
> > > Damaeus > wrote:
> > >
> > > > „¢Â®Â© though I don't think those characters will come out on usenet.
> > >
> > > Depends on the newsreader. Looks fine on mine.
> >
> > Mine too.
>
> Same here. I seem to remember NNTP servers themselves not handling
> non-ASCII characters in the distant past. That was why binaries had to be
> UUEncoded, because the file would be converted to all ASCII characters.
> Apparently times have changed.

One of the headers for each post describes what character set is being
used. Your post was sent in utf-7.

--
Dan Abel
Petaluma, California USA

On Feb 16, 4:03*pm, sf > wrote:
> On Wed, 16 Feb 2011 12:23:34 -0800 (PST), merryb >
> wrote:
>
> > On Feb 14, 1:42*am, sf > wrote:
> > > On Sun, 13 Feb 2011 20:22:59 -0800 (PST), "
>
> > > > wrote:
> > > > You could always make something like buckeyes.
>
> > > Please elucidate. *Some of us just know about the tree and we're lucky
> > > to know that much. *http://fwd4.me/vgT
>
> > > --
>
> > > Today's mighty oak is just yesterday's nut that held its ground.
>
> > Google is your friend...
>
> Not for me. *I know what he was talking about now.
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

Here is the best buckeye recipe and also the simplest.

1 stick butter or margarine softened
1 18oz jar crunchy peanut butter
1 lb. powdered sugar
3 cups Rice Krispies

Cream butter and peanut butter together with powdered sugar. Mix in
Rice Krispies using your fingertips. Form into balls about 1½" in
diameter. Let them rest for a while so they can set. If you don't
they'll fall apart when you dip them in the chocolate. Dip the
buckeyes in melted chocolate leaving a small spot uncovered so the
candy looks like a buckeye. Most recipes say to use semi-sweet
chocolate but I like milk chocolate better.

On 2/16/2011 1:32 AM, Damaeus wrote:
> In news:rec.food.cooking, > posted on Mon, 14 Feb 2011
> 20:25:21 -0800 the following:
>
>> On Mon, 14 Feb 2011 21:20:03 -0500, >
>> wrote:
>>
>>> At this point, you do realize YABT? In other words, you're being ****ed
>>> with.
>>
>> With Squirtz that's always the case.... but YABT? I hate that crap.
>> I never know what people are talking about. Yet Another... what?
>> Something that starts with B Thread?
>
> I looked at it for a minute. "You Are Being Trolled". It's kind of
> irritating to see so many initialisms, as if the whole world gets an
> instant, psychic message every time a new one is invented.

Bingo. But I sure didn't make it up. There's another one very close. YHBT.

On 2/16/2011 2:38 PM, Steve Pope wrote:

> My dentist agrees -- gold crowns are much stronger. I have had four
> crowns total, one of which failed after 20 years (it was a cracked tooth
> to begin with, so the lifetime is actually pretty remarkable). That
> tooth had to be pulled, and I just had the implant abutment put in
> place yesterday. (A bit of a harrowing experience but I got through it.)

Ouch, I'm sorry to hear that. I have to go through getting an implant
once the braces are off. But I might even have to have them build up
the bone first. It all sounds expensive.

On Wed, 16 Feb 2011 15:23:42 -0800, Dan Abel > wrote:

> In article >,
> Damaeus > wrote:
>
> > In news:rec.food.cooking, sf > posted on Tue, 15 Feb 2011
> > 09:01:59 -0800 the following:
> >
> > > On Tue, 15 Feb 2011 08:32:10 -0600, Melba's Jammin'
> > > > wrote:
> > >
> > > > In article >,
> > > > Damaeus > wrote:
> > > >
> > > > > ™®© though I don't think those characters will come out on usenet.
> > > >
> > > > Depends on the newsreader. Looks fine on mine.
> > >
> > > Mine too.
> >
> > Same here. I seem to remember NNTP servers themselves not handling
> > non-ASCII characters in the distant past. That was why binaries had to be
> > UUEncoded, because the file would be converted to all ASCII characters.
> > Apparently times have changed.
>
> One of the headers for each post describes what character set is being
> used. Your post was sent in utf-7.

I guess that's how we tell the Macs from the PCs, but I also noticed
mine changed from post to post. In one it's Content-Type: text/plain;
charset=us-ascii, in another it's Content-Type: text/plain;
charset=ISO-8859-1 with no option changes on my part.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Wed, 16 Feb 2011 15:38:29 -0800 (PST), "
> wrote:

> Here is the best buckeye recipe and also the simplest.
>
> 1 stick butter or margarine softened
> 1 18oz jar crunchy peanut butter
> 1 lb. powdered sugar
> 3 cups Rice Krispies
>
> Cream butter and peanut butter together with powdered sugar. Mix in
> Rice Krispies using your fingertips. Form into balls about 1½" in
> diameter. Let them rest for a while so they can set. If you don't
> they'll fall apart when you dip them in the chocolate. Dip the
> buckeyes in melted chocolate leaving a small spot uncovered so the
> candy looks like a buckeye. Most recipes say to use semi-sweet
> chocolate but I like milk chocolate better.

I like rice crispies, but I don't eat a lot of cold cereal and it
comes in large packages - so this will be a good recipe to keep
around. Thanks!

--

Today's mighty oak is just yesterday's nut that held its ground.

Cheryl > wrote:

>On 2/16/2011 2:38 PM, Steve Pope wrote:

>> My dentist agrees -- gold crowns are much stronger. I have had four
>> crowns total, one of which failed after 20 years (it was a cracked tooth
>> to begin with, so the lifetime is actually pretty remarkable). That
>> tooth had to be pulled, and I just had the implant abutment put in
>> place yesterday. (A bit of a harrowing experience but I got through it.)

>Ouch, I'm sorry to hear that. I have to go through getting an implant
>once the braces are off. But I might even have to have them build up
>the bone first. It all sounds expensive.

Yeah, I have no dental insurance so this is all out-of-pocket.
Fortunately I did not need a bone graft.

The implant procedure is not that bad... picture an oral surgeon
using a vast array of bizarre tools in rapid succession for half
an hour, then you're done.

Steve

In news:rec.food.cooking, merryb > posted on Wed, 16 Feb
2011 12:37:59 -0800 (PST) the following:

> On Feb 15, 10:22+AKA-pm, Damaeus >
> wrote:
> > In news:rec.food.cooking, Brooklyn1 <Gravesend1> posted on Mon, 14 Feb
> > 2011 20:57:00 -0500 the following:
> >
> > > "I don't know why." +AKA-Is not a sentence.
> >
> > Of course it is. +AKA-I don't know why [that is the case].
>
> It was a complete sentence!

I thought it was, too, but anytime somebody criticizes me, I sometimes
double-check. Brooklyn criticized my grammar in another post and was
completely wrong in that case, too.

Damaeus

In news:rec.food.cooking, merryb > posted on Wed, 16 Feb
2011 12:18:25 -0800 (PST) the following:

> LOL!!! This thread is hilarious, and you will burn in hell for even
> asking for advise! How dare you!!!

Some of us are made for Hell, but I'm glad you're enjoying yourself.

Damaeus

In news:rec.food.cooking, merryb > posted on Wed, 16 Feb
2011 12:20:51 -0800 (PST) the following:

> On Feb 13, 10:54+AKA-pm, "jmcquown" > wrote:
>
> > You'd be wrong. +AKA-I got home once with a package of chicken that, when I
> > took the plastic wrapping off, stunk to high heaven. +AKA-All I had to do
> > was give them a whiff of it at the customer service desk and they
> > immediately refunded my money. +AKA-I can't imagine any grocery store that
> > would refuse to give you an exchange on a couple of bags of unopened
> > chocolate chips. +AKA-If that's the case where you live I'd change grocery
> > stores.
>
> WTF?? You just said there was something wrong with it...

Yes. If I had saved all the potatoes I ever cut into that were rotten in
the middle, I'd need a U-Haul trailer to take them back to the store.

Damaeus

In news:rec.food.cooking, "Julie Bove" > posted on
Mon, 14 Feb 2011 02:18:05 -0800 the following:

> Do you have any molds? Melt them down and make some sort of filled
> chocolates. Or marble them with white chocolate and mold them since you
> want something sweeter.

We've got some white chocolate almond bark. That sounds like just the
thing that's needed.

Damaeus

In news:rec.food.cooking, merryb > posted on Wed, 16 Feb
2011 12:27:48 -0800 (PST) the following:

> On Feb 14, 12:06+AKA-pm, Damaeus >
> wrote:
>
> > Many of my posts turn into this sort of discussion for some reason. +AKA-I
> > don't know why.
> >
> > Damaeus
>
> I think it's your name that starts it...

But if I changed my name, people would then accuse me of trying to
circumvent their kill filters. You just can't win on usenet.

Damaeus

In news:rec.food.cooking, merryb > posted on Wed, 16 Feb
2011 12:18:25 -0800 (PST) the following:

> On Feb 13, 9:08+AKA-am, Damaeus > wrote:
>
> > Neither he nor I like big, fat chocolate chips. +AKA-I don't want to cut
> > them into little pieces with a knife when I can more easily go to the
> > store and get the teeny-tiny chocolate chips. +AKA-I will turn the big
> > chocolate chips into something else.
>
> LOL!!! This thread is hilarious, and you will burn in hell for even
> asking for advise! How dare you!!!

I think I would have been better off if I had not included the story about
how I ended up with the chocolate chips. More people focused on that than
the actual question about how to make semi-sweet chocolate chips more like
milk chocolate candy.

Damaeus

In news:rec.food.cooking, (Steve Pope) posted on
Wed, 16 Feb 2011 19:38:34 +0000 (UTC) the following:

> According to my dentist, anything other than a metal crown is weaker,
> because the artificial material is layered on top of metal, and so for a
> given size reconstructed tooth the metal layer is thinner with the
> artificial material and therefore weaker. It's better to make the whole
> crown out of one piece of metal. It's always stronger, according to
> this dentist.

When I was about six or seven, a friend of mine who was my age had
metallic caps put on all his front teeth, on both the top and bottom. I
actually thought he looked cute with them and wanted caps for my teeth,
too.

Damaeus

In news:rec.food.cooking, merryb > posted on Wed, 16 Feb
2011 12:23:34 -0800 (PST) the following:

> Google is your friend...

Not until they give us user-defined blacklists that forever hide sites we
hate from the search results. And an article I read stated that Google is
thinking of doing just that in the future.

Damaeus

In news:rec.food.cooking, " > posted on
Wed, 16 Feb 2011 11:27:46 -0800 (PST) the following:

> The problem I see is getting the sugar and powdered milk to dissolve in
> the chocolate. If they're ground up into a fine powder they might mix
> in more easily. Also in order to get the sugar and milk to dissolve you
> might have to get the chocolate hot enough to the point where it loses
> temper and you have to re-temper it.

The idea hit me a day or two -- we have some "almond bark". I don't know
why it's called that, but it's supposed to be white chocolate. I bet that
will melt and blend perfectly with semi-sweet chocolate chips. I think
white chocolate is too sweet, so it should work nicely.

Damaeus

On Wed, 16 Feb 2011 22:53:54 -0600, Damaeus
> wrote:

> Yes. If I had saved all the potatoes I ever cut into that were rotten in
> the middle, I'd need a U-Haul trailer to take them back to the store.

If you ever find out the solution to that mystery, please let me know.
Cut into a perfectly good looking potato on the outside and it has a
quarter inch tube of rottenness in the cents. Not every potato has
it, but enough to make you want to pull scream.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Wed, 16 Feb 2011 22:57:20 -0600, Damaeus
> wrote:

> In news:rec.food.cooking, merryb > posted on Wed, 16 Feb
> 2011 12:27:48 -0800 (PST) the following:
>
> > On Feb 14, 12:06*pm, Damaeus >
> > wrote:
> >
> > > Many of my posts turn into this sort of discussion for some reason. *I
> > > don't know why.
> > >
> > > Damaeus
> >
> > I think it's your name that starts it...
>
> But if I changed my name, people would then accuse me of trying to
> circumvent their kill filters. You just can't win on usenet.
>
Sometimes people announce a change of nicks. It's usually when they
have no intention of using more than one and don't plan to resume the
last one. Brooklyn did that, so did Om.... Terry stills put her old
nick "Squeaks" in her sig line. I'm blanking on anyone else. Anyway,
those who announced the change of nicks gave others a chance to adjust
their kill filters, so they were playing fair.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Wed, 16 Feb 2011 22:59:18 -0600, Damaeus
> wrote:

> I think I would have been better off if I had not included the story about
> how I ended up with the chocolate chips.

Very true. You confused the issue.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Wed, 16 Feb 2011 23:02:36 -0600, Damaeus
> wrote:

> In news:rec.food.cooking, (Steve Pope) posted on
> Wed, 16 Feb 2011 19:38:34 +0000 (UTC) the following:
>
> > According to my dentist, anything other than a metal crown is weaker,
> > because the artificial material is layered on top of metal, and so for a
> > given size reconstructed tooth the metal layer is thinner with the
> > artificial material and therefore weaker. It's better to make the whole
> > crown out of one piece of metal. It's always stronger, according to
> > this dentist.
>
> When I was about six or seven, a friend of mine who was my age had
> metallic caps put on all his front teeth, on both the top and bottom. I
> actually thought he looked cute with them and wanted caps for my teeth,
> too.
>
You can do that now. It's called a "grill" and you pop it on and off
like a retainer.

--

Today's mighty oak is just yesterday's nut that held its ground.

In news:rec.food.cooking, sf > posted on Wed, 16 Feb 2011
22:54:15 -0800 the following:

> Sometimes people announce a change of nicks. It's usually when they
> have no intention of using more than one and don't plan to resume the
> last one. Brooklyn did that, so did Om.... Terry stills put her old
> nick "Squeaks" in her sig line. I'm blanking on anyone else. Anyway,
> those who announced the change of nicks gave others a chance to adjust
> their kill filters, so they were playing fair.

I've done that. I have put both names outside the "< >" for a time when
I've decide to change mine, but I don't think I've changed my usenet
posting identity in over ten years, but I do go by Cannabidraake in the
alt.drugs.pot newsgroup, but the invalidated e-mail address inside the
"< >" is the same as what I use here.

Damaeus

In news:rec.food.cooking, sf > posted on Wed, 16 Feb 2011
22:56:22 -0800 the following:

> On Wed, 16 Feb 2011 23:02:36 -0600, Damaeus
> > wrote:
>
> > When I was about six or seven, a friend of mine who was my age had
> > metallic caps put on all his front teeth, on both the top and bottom. I
> > actually thought he looked cute with them and wanted caps for my teeth,
> > too.
>
> You can do that now. It's called a "grill" and you pop it on and off
> like a retainer.

I don't think it would look cute on an adult! lol I'd look like Richard
Kiel in /Silver Streak/.

http://www.wearysloth.com/Gallery/ActorsK/9377.gif

http://www.denofgeek.com/siteimage/s.../600/52562.png

Damaeus

On 2/17/2011 1:38 AM, sf wrote:
> On Wed, 16 Feb 2011 22:53:54 -0600, Damaeus
> > wrote:
>
>> Yes. If I had saved all the potatoes I ever cut into that were rotten in
>> the middle, I'd need a U-Haul trailer to take them back to the store.
>
> If you ever find out the solution to that mystery, please let me know.
> Cut into a perfectly good looking potato on the outside and it has a
> quarter inch tube of rottenness in the cents. Not every potato has
> it, but enough to make you want to pull scream.
>

I've cut into onions with the same result sometimes.

On 2/17/2011 1:54 AM, sf wrote:
> Sometimes people announce a change of nicks. It's usually when they
> have no intention of using more than one and don't plan to resume the
> last one. Brooklyn did that, so did Om.... Terry stills put her old
> nick "Squeaks" in her sig line. I'm blanking on anyone else. Anyway,
> those who announced the change of nicks gave others a chance to adjust
> their kill filters, so they were playing fair.

Bryan did, too, when he tried to play his wife that time.

On Thu, 17 Feb 2011 19:27:16 -0500, Cheryl >
wrote:

> On 2/17/2011 1:38 AM, sf wrote:
> > On Wed, 16 Feb 2011 22:53:54 -0600, Damaeus
> > > wrote:
> >
> >> Yes. If I had saved all the potatoes I ever cut into that were rotten in
> >> the middle, I'd need a U-Haul trailer to take them back to the store.
> >
> > If you ever find out the solution to that mystery, please let me know.
> > Cut into a perfectly good looking potato on the outside and it has a
> > quarter inch tube of rottenness in the cents. Not every potato has
> > it, but enough to make you want to scream.
> >
>
> I've cut into onions with the same result sometimes.

Nasty! Fortunately, that hasn't happened to me. What I see is a spot
of a layer or two that's too soft. I don't know if it's due to rough
handling and bruising or what.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Thu, 17 Feb 2011 19:38:07 -0500, Cheryl >
wrote:

> On 2/17/2011 1:54 AM, sf wrote:
> > Sometimes people announce a change of nicks. It's usually when they
> > have no intention of using more than one and don't plan to resume the
> > last one. Brooklyn did that, so did Om.... Terry stills put her old
> > nick "Squeaks" in her sig line. I'm blanking on anyone else. Anyway,
> > those who announced the change of nicks gave others a chance to adjust
> > their kill filters, so they were playing fair.
>
> Bryan did, too, when he tried to play his wife that time.

I thought it was a posting mistake. In any case he didn't announce
he'd be posting under a different name. Sheldon, Kat and Terry were
out in the open.

--

Today's mighty oak is just yesterday's nut that held its ground.

"sf" > wrote in message
...
> On Thu, 17 Feb 2011 19:27:16 -0500, Cheryl >
> wrote:
>
>> On 2/17/2011 1:38 AM, sf wrote:
>> > On Wed, 16 Feb 2011 22:53:54 -0600, Damaeus
>> > > wrote:
>> >
>> >> Yes. If I had saved all the potatoes I ever cut into that were rotten
>> >> in
>> >> the middle, I'd need a U-Haul trailer to take them back to the store.
>> >
>> > If you ever find out the solution to that mystery, please let me know.
>> > Cut into a perfectly good looking potato on the outside and it has a
>> > quarter inch tube of rottenness in the cents. Not every potato has
>> > it, but enough to make you want to scream.
>> >
>>
>> I've cut into onions with the same result sometimes.
>
> Nasty! Fortunately, that hasn't happened to me. What I see is a spot
> of a layer or two that's too soft. I don't know if it's due to rough
> handling and bruising or what.

I have had onions like that too. But more often with potatoes.

In article >,
Sqwertz > wrote:
>On Mon, 14 Feb 2011 22:14:16 -0600, Damaeus wrote:
>
>> I'm careful about eating since I have a crown on one of my teeth. The
>> dentist says that a porcelain crown is actually stronger than a regular
>> tooth, but I'm not taking any chances.
>
>You don't trust anybody, do you.

Sounds more like this is a newish addition.

>Many of us have crowns. Some of us have several. I don't think
>anybody is actively worried about them breaking. That's sounds like
>you have a touch of paranoia with a dose of obsessive compulsiveness.

I wouldn't go that far, but it's going to go, it's going to go. My crown
fell off when I was eating turkey (it was tender turkey), mashed potatoes,
and gravy. Those potatoes were whipped to perfection, not a lump in them.

That was because years of dental neglect (I'm better now, thanks) meant
the underlying tooth was essentially gone. The take-home lesson is not
"don't eat mashed potatoes", but "brush/floss/visit your dentist
regularly". If the tooth with the crown is feeling tender, SEE YOUR
DENTIST.

I think I got the crown originally put on shortly after I got out of
college, so it lasted me a quarter century even with my problems. It did
come off once before, but they were able to reattach it then. This is a
standard dental service and if you manage to not swallow or otherwise lose
the crown, is not an expensive procedure.

Charlotte


--

Damaeus wrote:
> In news:rec.food.cooking, sf > posted on Mon, 14 Feb
> 2011 00:07:20 -0800 the following:
>
>> On Sun, 13 Feb 2011 11:03:22 -0600, Damaeus
>> > wrote:
>>
>>> He didn't do ME a favor! He asked ME to bake the cookies for his
>>> Christmas party.
>>
>> Christmas is long over, and you need to get over it. Move on.
>
> This has nothing to do with Christmas, and I have nothing to get
> over. I'm not even upset about having large chocolate chips. I'm
> just looking for something to do with them that does not involve
> baking cookies.
>
> Damaeus

Can't you just eat them. By the hand full?

Damaeus wrote:
> Many of my posts turn into this sort of discussion for some reason. I
> don't know why.
>
> Damaeus

Maybe you plan it this way, by NOT giving enough information in your first
post?

sf wrote:
> On Mon, 14 Feb 2011 03:15:35 -0600, Damaeus
> > wrote:
>
>> That's because I'm tired of cookies. I want something besides
>> cookies.
>
> Why didn't you just say that in the first place?
> Google "Recipe +chocolat chips, -cookies"

He hates to "google" He's stated that he wants "real" opinions, not some
search engine.

I think he is just NUTS.

On Sat, 19 Feb 2011 15:17:43 -0500, "BigBadBubbas"
> wrote:

> sf wrote:
> > On Mon, 14 Feb 2011 03:15:35 -0600, Damaeus
> > > wrote:
> >
> >> That's because I'm tired of cookies. I want something besides
> >> cookies.
> >
> > Why didn't you just say that in the first place?
> > Google "Recipe +chocolat chips, -cookies"
>
> He hates to "google" He's stated that he wants "real" opinions, not some
> search engine.
>
If he want's real opinions, he can find something that looks appealing
via google and then ask for opinions.

> I think he is just NUTS.
>
He has a lot of confinements. I wouldn't want to be in his shoes, for
sure.


--

Today's mighty oak is just yesterday's nut that held its ground.

In article >,
sf > wrote:

> On Wed, 16 Feb 2011 15:23:42 -0800, Dan Abel > wrote:
>
> > In article >,
> > Damaeus > wrote:
> >
> > > In news:rec.food.cooking, sf > posted on Tue, 15 Feb 2011
> > > 09:01:59 -0800 the following:
> > >
> > > > On Tue, 15 Feb 2011 08:32:10 -0600, Melba's Jammin'
> > > > > wrote:
> > > >
> > > > > In article >,
> > > > > Damaeus > wrote:
> > > > >
> > > > > > ™®© though I don't think those characters will come out on usenet.
> > > > >
> > > > > Depends on the newsreader. Looks fine on mine.
> > > >
> > > > Mine too.
> > >
> > > Same here. I seem to remember NNTP servers themselves not handling
> > > non-ASCII characters in the distant past. That was why binaries had to be
> > > UUEncoded, because the file would be converted to all ASCII characters.
> > > Apparently times have changed.
> >
> > One of the headers for each post describes what character set is being
> > used. Your post was sent in utf-7.
>
> I guess that's how we tell the Macs from the PCs

I don't think it's a Mac vs PC issue. If you check the setups for your
news client, there will be much more than you want to know. I don't
recommend changing them unless you are having a problem.

--
Dan Abel
Petaluma, California USA

In news:rec.food.cooking, "BigBadBubbas" > posted
on Sat, 19 Feb 2011 15:04:50 -0500 the following:

> Damaeus wrote:
>
> > This has nothing to do with Christmas, and I have nothing to get
> > over. I'm not even upset about having large chocolate chips. I'm
> > just looking for something to do with them that does not involve
> > baking cookies.
>
> Can't you just eat them. By the hand full?

Not without making a face like my face has been stuffed with raw fish
heads.

Damaeus

In news:rec.food.cooking, "BigBadBubbas" > posted
on Sat, 19 Feb 2011 15:08:10 -0500 the following:

> Damaeus wrote:
> > Many of my posts turn into this sort of discussion for some reason. I
> > don't know why.
>
> Maybe you plan it this way, by NOT giving enough information in your first
> post?

Apparently the problem was caused by giving too much information. I
should use short sentences and small paragraphs next time.

Damaeus no use Tarzanspeak. Damaeus have to next time. Damaeus
disappointed in intelligence of cooking group. Damaeus see smart people.
Damaeus know them now.

Damaeus

In news:rec.food.cooking, "BigBadBubbas" > posted
on Sat, 19 Feb 2011 15:17:43 -0500 the following:

> sf wrote:
> > On Mon, 14 Feb 2011 03:15:35 -0600, Damaeus
> > > wrote:
> >
> >> That's because I'm tired of cookies. I want something besides
> >> cookies.
> >
> > Why didn't you just say that in the first place?
> > Google "Recipe ??? chips, -cookies"
>
> He hates to "google"

I liked Google before the spamming webmasters became savvier than Google
webmasters. That's pretty sad, that someone selling penis enlargment
products can write code that outsmarts Google algorithims.

> He's stated that he wants "real" opinions, not some search engine.
>
> I think he is just NUTS.

No, I just wanted nuts in my chocolate.

Damaeus

On Sat, 19 Feb 2011 16:46:55 -0800, Dan Abel > wrote:

> I don't think it's a Mac vs PC issue. If you check the setups for your
> news client, there will be much more than you want to know. I don't
> recommend changing them unless you are having a problem.

I don't speak "computer" so when something works, I don't mess with
it!

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sat, 19 Feb 2011 21:08:38 -0600, Damaeus
> wrote:

> I liked Google before the spamming webmasters became savvier than Google
> webmasters. That's pretty sad, that someone selling penis enlargment
> products can write code that outsmarts Google algorithims.

I'm not sure about that. If google can keep spam out of their email,
they are capable of keeping spam out of google groups (public
usenet)... so I have a feeling it's more practical than that.

Employees use gmail for business, so google keeps gmail is as spam
free as possible ($$$). Usenet isn't used for business purposes, so
it doesn't get as much attention.

--

Today's mighty oak is just yesterday's nut that held its ground.

Damaeus wrote:
> In news:rec.food.cooking, "BigBadBubbas" >
> posted on Sat, 19 Feb 2011 15:04:50 -0500 the following:
>
>> Damaeus wrote:
>>
>>> This has nothing to do with Christmas, and I have nothing to get
>>> over. I'm not even upset about having large chocolate chips. I'm
>>> just looking for something to do with them that does not involve
>>> baking cookies.
>>
>> Can't you just eat them. By the hand full?
>
> Not without making a face like my face has been stuffed with raw fish
> heads.
>
> Damaeus

In MY experience, chocolate chips taste NOTHING like raw fish heads (not
that I have ever tasted raw fish heads), but if that is your experience,
well, I can understand at least half of your culinary problems.