"jmcquown" > wrote in message
...

> I've been hearing the death knell of usenet since the 90's. So sorry
> we're still here! I bid you adieu. You've just joined the bozos on that
> bus.
>
> Jill


You're making me laugh today Jill.

Cheri

On 6/21/2013 11:32 AM, Ophelia wrote:
>
>
> "casa bona" > wrote in message
> ...
>> On 6/21/2013 11:22 AM, Ophelia wrote:
>>>
>>>
>>> "casa bona" > wrote in message
>>> ...
>>>> On 6/21/2013 10:32 AM, jmcquown wrote:
>>>>> On 6/21/2013 11:32 AM, casa bona wrote:
>>>>>> On 6/21/2013 7:19 AM, Brooklyn1 wrote:
>>>>>>> casa boner wrote:
>>>>>>>> jmcquown wrote:
>>>>>>>>> casa boner wrote:
>>>>>>>>>> jmcquown wrote:
>>>>>>>>>>>
>>>>>>>>>>> Please killfile the troll rather than encouraging this.
>>>>>>>>>>>
>>>>>>>>>>> Jill
>>>>>>>>>>
>>>>>>>>>> That's the second time you've slammed me Jill.
>>>>>>>>>
>>>>>>>>> I'm not shaming you. I'm asking that you don't encourage it. I
>>>>>>>>> don't
>>>>>>>>> see most of these posts until you reply to them.
>>>>>>>>>
>>>>>>>>> Jill
>>>>>>>>
>>>>>>>> I'd like the rest of this group to know who these two are and what
>>>>>>>> they're about.
>>>>>>>
>>>>>>> And WTF put you in charge, douchebag.
>>>>>>>
>>>>>> Oh shoot, I forgot to apply for Marty's permission, didn't it?
>>>>>>
>>>>>> My bad.
>>>>>
>>>>> You don't get it, do you? It's only your opinion that they blew up
>>>>> some
>>>>> other newsgroup(s).
>>>>
>>>> No, it's a proven fact.
>>>>
>>>>> alt-kooks, really? Who gives a rats ass? Fast
>>>>> food newsgroup. Uh huh.
>>>>
>>>> Yes, they used the trolls from the former to blot out the latter,
>>>> really.
>>>>
>>>>> Killfiles are easy and people with backbone will drive off trolls by
>>>>> simply ingnoring them. Harping on and on about it/them doesn't
>>>>> stop it.
>>>>> I had hoped you were one of the smarter ones.
>>>>>
>>>>> Jill
>>>>
>>>> So the basic question is, why are you still replying to them?
>>>>
>>>> No killfile?
>>>>
>>>> Or you find value in what they do?
>>>
>>> Quite frankly what we do or don't do is not your business.
>>
>> Ah but it is a public forum, so inquiries are to be expected.
>
> They may be expected but responses are not necessarily forthcoming!

Of course, and oft times silence is its own answer.

> You need to understand that bullying everyone will not accomplish what
> you are trying to achieve.

Who is "everyone"?

My beef is with Spin and Marty, and Dave for rationalizing abuse.

> You are just alienating the posters here.

Some yes.

> I will leave you to think about that.

I think my critique of the English courts and abuse may have left some
hard feelings.

On 6/21/2013 11:46 AM, jmcquown wrote:
> On 6/21/2013 1:15 PM, casa bona wrote:
>> On 6/21/2013 10:19 AM, Ophelia wrote:
>>>
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>>> On 6/21/2013 11:35 AM, casa bona wrote:
>>>>> On 6/21/2013 7:32 AM, jmcquown wrote:
>>>>>>>
>>>>>>> I get your point, but I'd like the rest of this group to know who
>>>>>>> these
>>>>>>> two are and what they're about.
>>>>>>>
>>>>>> I'm sure we can figure it out on our own.
>>>>>>
>>>>>> Jill
>>>>>
>>>>> If true, why the safe harbor here then?
>>>> (snipped)
>>>>
>>>> Safe harbor? WTF? I've been on this newsgroup for a very long time.
>>>> Some of the people you are talking about haven't managed or even
>>>> attemped to "kill" this newsgroup. You don't like the posters?
>>>> Killfile them. What you're doing is instigating. This ng has done
>>>> pretty well for decades without your playing cybercop.
>>>>
>>>> You want safe? Go to a moderated forum. Flee to Facebook.
>>>
>>> Amen!
>>>
>>
>> Sadly so many have, leaving usenet a bit of a ghost town these days.
>
> YOU ARE NOT HELPING!

I _am_ contributing however.

> (yes, I know it's rude to shout, I'm not some
> friggin newbie). Please just STFU about them.

Why do the facts disturb you so?

> OB Food: Anyone got a good recipe for cream of broccoli soup? It's been
> a while since I made any.
>
> Jill

On 6/21/2013 11:53 AM, jmcquown wrote:
> On 6/21/2013 1:15 PM, casa bona wrote:
>> On 6/21/2013 10:18 AM, jmcquown wrote:
>>> On 6/21/2013 11:35 AM, casa bona wrote:
>>>> On 6/21/2013 7:32 AM, jmcquown wrote:
>>>>>>
>>>>>> I get your point, but I'd like the rest of this group to know who
>>>>>> these
>>>>>> two are and what they're about.
>>>>>>
>>>>> I'm sure we can figure it out on our own.
>>>>>
>>>>> Jill
>>>>
>>>> If true, why the safe harbor here then?
>>> (snipped)
>>>
>>> Safe harbor? WTF? I've been on this newsgroup for a very long time.
>>> Some of the people you are talking about haven't managed or even
>>> attemped to "kill" this newsgroup.
>>
>> I agree.
>>
>> The use it like bin Laden did Afghanistan.
>>
>>> You don't like the posters?
>>
>> I like their respective 'talents wrt to bbq and food photography.
>>
>> I think it'd be peachy if they stuck to that.
>>
>>> Killfile them.
>>
>> I've never been much on the head in sand method.
>>
>>> What you're doing is instigating.
>>
>> Actually Marty followed ME over here from afb and initiated, not the
>> other way round.
>>
> Uh, I knew about "marty" and have read his posts for years before I ever
> heard of you. Who died and made you the ****ing sheriff of RFC?

That's non-responsive to what I just stated.

I have every right to defend myself from his lies and stalking, and so I
have.

>>> You want safe? Go to a moderated forum. Flee to Facebook.
>>>
>>> Jill
>>
>> It's funny you mention that, give FB has almost administered the death
>> knell to usenet.
>>
> I've been hearing the death knell of usenet since the 90's.

And by any metrics available posting volume has drastically decreased in
the past 5-6 years.

> So sorry
> we're still here! I bid you adieu. You've just joined the bozos on
> that bus.
>
> Jill

Not in the slightest, I'll still be here with good recipes to share and
wry commentary as I see fit.

On 6/21/2013 12:51 PM, Cheri wrote:
> "jmcquown" > wrote in message
> ...
>
>> Safe harbor? WTF? I've been on this newsgroup for a very long time.
>> Some of the people you are talking about haven't managed or even
>> attemped to "kill" this newsgroup. You don't like the posters?
>> Killfile them. What you're doing is instigating. This ng has done
>> pretty well for decades without your playing cybercop.
>>
>> You want safe? Go to a moderated forum. Flee to Facebook.
>>
>> Jill
>
>
> PLUS ONE!
>
> Cheri

You want a living medium, don't harbor group killers.

+10

On Fri, 21 Jun 2013 11:23:37 -0600, casa bona > wrote:

>
> Ah but it is a public forum, so inquiries are to be expected.
>

RFC is a complicated group for new comers to navigate. This is a
group of individuals (minus the morphers like Spin & Marty) who have
their own opinions and we killfile based on our own opinion, not group
think. There are obvious trolls and there are those who are real
PTIAs (who may also troll in other groups just for yucks). I know for
sure that I am kill filed by some and I also have a kill file that I'm
not afraid to use. Some kills are mutual, but others are not. That's
life in RFC. If you have anything that approaches a real opinion and
some backbone, you will never be universally liked - no matter how
nice you appear. It's not you, it's life.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 6/21/2013 2:39 PM, sf wrote:
> On Fri, 21 Jun 2013 11:23:37 -0600, casa bona > wrote:
>
>>
>> Ah but it is a public forum, so inquiries are to be expected.
>>
>
> RFC is a complicated group for new comers to navigate.

I can see that.

> This is a
> group of individuals (minus the morphers like Spin & Marty) who have
> their own opinions and we killfile based on our own opinion, not group
> think. There are obvious trolls and there are those who are real
> PTIAs (who may also troll in other groups just for yucks).

Understood.

> I know for
> sure that I am kill filed by some and I also have a kill file that I'm
> not afraid to use. Some kills are mutual, but others are not. That's
> life in RFC. If you have anything that approaches a real opinion and
> some backbone, you will never be universally liked - no matter how
> nice you appear. It's not you, it's life.

It surely is, and that's as cogent an explanation as can be made.

I don't mind de-boning trolls now and again, but they're rarely worth
stewing for long, just too much gristle...

;-)

On 6/21/2013 1:46 PM, jmcquown wrote:
> On 6/21/2013 1:15 PM, casa bona wrote:

>> Sadly so many have, leaving usenet a bit of a ghost town these days.
>
> YOU ARE NOT HELPING! (yes, I know it's rude to shout, I'm not some
> friggin newbie). Please just STFU about them.
>
Yeah, no kidding.

> OB Food: Anyone got a good recipe for cream of broccoli soup? It's been
> a while since I made any.
>
> Jill

I'm going to look up my mom's recipe. She makes it every year for my
birthday. Though she adds cheese so it's cheesy cream of broccoli.
Her's is the best.

--
CAPSLOCK–Preventing Login Since 1980.

On 6/21/2013 12:32 PM, jmcquown wrote:
> On 6/21/2013 11:32 AM, casa bona wrote:
>> On 6/21/2013 7:19 AM, Brooklyn1 wrote:
>>> casa boner wrote:
>>>> jmcquown wrote:
>>>>> casa boner wrote:
>>>>>> jmcquown wrote:
>>>>>>>
>>>>>>> Please killfile the troll rather than encouraging this.
>>>>>>>
>>>>>>> Jill
>>>>>>
>>>>>> That's the second time you've slammed me Jill.
>>>>>
>>>>> I'm not shaming you. I'm asking that you don't encourage it. I don't
>>>>> see most of these posts until you reply to them.
>>>>>
>>>>> Jill
>>>>
>>>> I'd like the rest of this group to know who these two are and what
>>>> they're about.
>>>
>>> And WTF put you in charge, douchebag.
>>>
>> Oh shoot, I forgot to apply for Marty's permission, didn't it?
>>
>> My bad.
>
> You don't get it, do you? It's only your opinion that they blew up some
> other newsgroup(s). alt-kooks, really? Who gives a rats ass? Fast
> food newsgroup. Uh huh.
>
> Killfiles are easy and people with backbone will drive off trolls by
> simply ingnoring them. Harping on and on about it/them doesn't stop it.
> I had hoped you were one of the smarter ones.
>
> Jill

Not to mention that her follow up wasn't even about "Spin and Marty", it
was about medavis. Not the brightest bulb is she.


--
CAPSLOCK–Preventing Login Since 1980.

On 6/21/2013 1:53 PM, jmcquown wrote:

>> Actually Marty followed ME over here from afb and initiated, not the
>> other way round.
>>
> Uh, I knew about "marty" and have read his posts for years before I ever
> heard of you. Who died and made you the ****ing sheriff of RFC?

Seriously. This woman is cracking me up with the cybercop crap.

--
CAPSLOCK–Preventing Login Since 1980.

On 6/18/2013 5:54 PM, Julie Bove wrote:

> "Ophelia" > wrote in message
> ...
>> Well I have no idea what a 'Salisbury' steak is but I am please you
>> enjoyed yours
>
> It's basically a hamburger patty with bread crumbs and milk or egg in it.
> Usually made into an oval shaped patty and served with gravy over it. Did
> have it in a restaurant once with no filler. They served it with quickly
> sautéed green pepper and onion on top.
>
>
And served with mashed potatoes, just like meatloaf.

--
CAPSLOCK–Preventing Login Since 1980.

On 6/23/2013 3:32 AM, Cheryl wrote:

> On 6/21/2013 1:46 PM, jmcquown wrote:

>> OB Food: Anyone got a good recipe for cream of broccoli soup? It's been
>> a while since I made any.
>>
>> Jill
>
> I'm going to look up my mom's recipe. She makes it every year for my
> birthday. Though she adds cheese so it's cheesy cream of broccoli.
> Her's is the best.
>

Very simply how she makes it.

Broccoli cream soup

2 c chopped broccoli
2 T butter
½ t thyme
1 bat leaf
1 cup half and half (I use 1% milk)
1 ½ cup chicken broth
2 T flour
½ cup onion
dash pepper and garlic

Combine broth, broccoli, onion, bay leaf, thyme and garlic powder in
pan. Bring to boil. Reduce heat, cover and simmer until tender,
remove bay leaf. Blend in blender ½ broccoli, mix 30-60 seconds until
smooth. Repeat remaining broccoli. Melt butter in saucepan, blend
flour, pepper and add cream. At this point I add about 1 cup shredded
cheddar cheese. Cook until thick and bubbly, stirring constantly. Stir
in pureed broccoli.

(my note: I use a stick blender and mix it in the pot rather than in a
blender)

--
CAPSLOCK–Preventing Login Since 1980.

Cheryl wrote:
>
> > I'm going to look up my mom's recipe. She makes it every year for my
> > birthday. Though she adds cheese so it's cheesy cream of broccoli.
> > Her's is the best.
> >
>
> Very simply how she makes it.
>
> Broccoli cream soup
>
> 2 c chopped broccoli
> 2 T butter
> ½ t thyme
> 1 bat leaf
> 1 cup half and half (I use 1% milk)
> 1 ½ cup chicken broth
> 2 T flour
> ½ cup onion
> dash pepper and garlic
>
> Combine broth, broccoli, onion, bay leaf, thyme and garlic powder in
> pan. Bring to boil. Reduce heat, cover and simmer until tender,
> remove bay leaf. Blend in blender ½ broccoli, mix 30-60 seconds until
> smooth. Repeat remaining broccoli. Melt butter in saucepan, blend
> flour, pepper and add cream. At this point I add about 1 cup shredded
> cheddar cheese. Cook until thick and bubbly, stirring constantly. Stir
> in pureed broccoli.
>
> (my note: I use a stick blender and mix it in the pot rather than in a
> blender)

Thanks for that, Cheryl. Very similar to what I make but I'll try yours next
time. I love cheesy cream of broccoli soup.

For me, I would only blend 1/2 of the chopped broccoli. I like some chunks
in my soup.

Also important (to me) is to use a good strong homemade chicken broth. I
hate the cheap watery broth that comes in cans or boxes and I've tried
several brands.

Also (see recipe above), I don't have any "bat leaf" but a bay leaf would
probably suffice. ;-)

The first time (years ago) that I made this, I used the recipe on the back
of a box of Lipton's Chicken Noodle soup. I know....TIAD for some but it
tasted pretty good.

- one package of Lipton Chicken noodle soup mix
- 3 cups of chicken broth rather than 4 cups of water
- one 10 oz box of frozen chopped broccoli
- 2 slices of american cheese product. that was my own addition to make it
cheesy.

Since then, I make my own from scratch. I'll try your recipe next time.

G.

On Sun, 23 Jun 2013 04:44:50 -0400, Cheryl >
wrote:

>On 6/23/2013 3:32 AM, Cheryl wrote:
>
>> On 6/21/2013 1:46 PM, jmcquown wrote:
>
>>> OB Food: Anyone got a good recipe for cream of broccoli soup? It's been
>>> a while since I made any.
>>>
>>> Jill
>>
>> I'm going to look up my mom's recipe. She makes it every year for my
>> birthday. Though she adds cheese so it's cheesy cream of broccoli.
>> Her's is the best.
>>
>
>Very simply how she makes it.
>
>Broccoli cream soup
>
>2 c chopped broccoli
>2 T butter
>½ t thyme
>1 bat leaf
>1 cup half and half (I use 1% milk)
>1 ½ cup chicken broth
>2 T flour
>½ cup onion
>dash pepper and garlic
>
>Combine broth, broccoli, onion, bay leaf, thyme and garlic powder in
>pan. Bring to boil. Reduce heat, cover and simmer until tender,
>remove bay leaf. Blend in blender ½ broccoli, mix 30-60 seconds until
>smooth. Repeat remaining broccoli. Melt butter in saucepan, blend
>flour, pepper and add cream. At this point I add about 1 cup shredded
>cheddar cheese. Cook until thick and bubbly, stirring constantly. Stir
>in pureed broccoli.
>
>(my note: I use a stick blender and mix it in the pot rather than in a
>blender)

I like broccoli but I don't care for any cream soups. Just yesterday
I made a potful for lunch... very quick and easy...
1 pound frozen broccoli florettes
1 tbs dehy minced onions
3 cloves garlic sliced
2 qts water
1 sm can 'shrooms
2 tbls olive oil
1 packet Goya ham bouillion
1 tbls ginger, grated
1 tsp sesame oil
1 tsp white pepper
Bring to the boil and lower to a simmer
Thicken with corn starch slurry
Swirl in two beaten eggs.
Add hot peper flakes if you like, I don't like

Doctor recipe to suit (clean out your fridge) often I use ramen as a
base.

On 6/23/2013 1:43 AM, Cheryl wrote:
> On 6/21/2013 1:53 PM, jmcquown wrote:
>
>>> Actually Marty followed ME over here from afb and initiated, not the
>>> other way round.
>>>
>> Uh, I knew about "marty" and have read his posts for years before I ever
>> heard of you. Who died and made you the ****ing sheriff of RFC?
>
> Seriously. This woman is cracking me up with the cybercop crap.
>

I guess the rfc Taliban are up in arms over finding out Spin and Marty
are little more than group-killing trolls, oh well...

On 6/23/2013 7:14 AM, Mirror of TRVTH wrote:
> casa bona > wrote:
>
>> On 6/21/2013 11:53 AM, jmcquown wrote:
>
>>> So sorry
>>> we're still here! I bid you adieu. You've just joined the bozos on
>>> that bus.
>>>
>>> Jill
>>
>> Not in the slightest, I'll still be here with good recipes to share and
>> wry commentary as I see fit.
>
> Whoooosh!!

Sudden deflation again?

> I think she meant she won't be seeing your posts.

Oh no, say it ain't so!

> Not that you won't be posting anyway.

Well yes.

> There's a clue for the wise somewhere in there.

Which would exclude you of course.

> Then again, if you were wise, you wouldn't get plonked.

Oh I see, personal peccadillo now determines wisdom does it?

Do tell.

Or better yet, go back to harassing old kazoo, k00ker.

On 6/23/2013 1:09 PM, Mirror of TRVTH wrote:
> casa bona > wrote:
>
>> On 6/23/2013 1:43 AM, Cheryl wrote:
>>> On 6/21/2013 1:53 PM, jmcquown wrote:
>>>
>>>>> Actually Marty followed ME over here from afb and initiated, not the
>>>>> other way round.
>>>>>
>>>> Uh, I knew about "marty" and have read his posts for years before I ever
>>>> heard of you. Who died and made you the ****ing sheriff of RFC?
>>>
>>> Seriously. This woman is cracking me up with the cybercop crap.
>>>
>>
>> I guess the rfc Taliban are up in arms over finding out Spin and Marty
>> are little more than group-killing trolls, oh well...
>
> It's funny that nobody knew groups were being killed until
> you let us in on the secret.

"Kill" = diminished original participants and an increase in
crap-flooding posters.

And I'm gratified to alert regular readers to the trend, thank you very
much.

> Are you advocating stoning for anyone you judge to be a
> troll?

Only in Washington and Colorado at this point, the rest must satisfy
themselves with being sots.

> Seems like you've already cast the first stone.

Ah, you're going Biblical on me I see.

Shall we draw Lots to see if there is one good man amongst you?

On 6/23/2013 6:35 AM, Gary wrote:

> Thanks for that, Cheryl. Very similar to what I make but I'll try yours next
> time. I love cheesy cream of broccoli soup.
>
> For me, I would only blend 1/2 of the chopped broccoli. I like some chunks
> in my soup.
>
> Also important (to me) is to use a good strong homemade chicken broth. I
> hate the cheap watery broth that comes in cans or boxes and I've tried
> several brands.
>
> Also (see recipe above), I don't have any "bat leaf" but a bay leaf would
> probably suffice. ;-)
>
> The first time (years ago) that I made this, I used the recipe on the back
> of a box of Lipton's Chicken Noodle soup. I know....TIAD for some but it
> tasted pretty good.
>
> - one package of Lipton Chicken noodle soup mix
> - 3 cups of chicken broth rather than 4 cups of water
> - one 10 oz box of frozen chopped broccoli
> - 2 slices of american cheese product. that was my own addition to make it
> cheesy.
>
> Since then, I make my own from scratch. I'll try your recipe next time.
>
> G.

We had a guy in this group who shared his recipe with us. Not sure if it
has been posted, recently, we have been busy so I have missed reading
the group.

Becca


Pastorio's Cream of "Anything" soup.

This is a basic formula for any cream soup. It's roux-based and cream
gets added at the end. It can be made with milk, and I've seen it that
way, but the richness of cream just makes it better.

1 large onion, coarsely chopped
2 ribs celery coarsely chopped
6 ounces butter (1 1/2 sticks)
6 ounces flour (about 1 1/2 cups)
1 gallon chicken stock
1 pound of "anything" (see below)
1 pint heavy cream

Saute the onion and celery in butter in large saucepan or small
stockpot
until sweated. Add flour, stir in well and cook for about 5 minutes.
Whisk in stock and simmer for 30 minutes, skimming occasionally. Add
solids, return to boil, reduce heat to simmer for 20-30 minutes. Add
cream, correct/add seasonings. Leave chunky or puree with wand or
countertop blender. Serve.

"Anything" can be mushrooms, diced chicken or turkey, asparagus, onion
or leek, green beans, broccoli, winter squash, tomato pulp,
cauliflower,
artichoke hearts, shrimp, carrots, lobster, roasted garlic puree, or
whatever... Or some interesting combination. Also can add rice or
pasta
to extend. Cheeses. A little chopped bacon. Substitute part lard or
bacon fat for the butter. Olive oil instead. Yogurt for part of the
cream (in which case, add more butter).

"Ema Nymton" > wrote in message
...
> On 6/23/2013 6:35 AM, Gary wrote:
>
>> Thanks for that, Cheryl. Very similar to what I make but I'll try yours
>> next
>> time. I love cheesy cream of broccoli soup.
>>
>> For me, I would only blend 1/2 of the chopped broccoli. I like some
>> chunks
>> in my soup.
>>
>> Also important (to me) is to use a good strong homemade chicken broth. I
>> hate the cheap watery broth that comes in cans or boxes and I've tried
>> several brands.
>>
>> Also (see recipe above), I don't have any "bat leaf" but a bay leaf would
>> probably suffice. ;-)
>>
>> The first time (years ago) that I made this, I used the recipe on the
>> back
>> of a box of Lipton's Chicken Noodle soup. I know....TIAD for some but it
>> tasted pretty good.
>>
>> - one package of Lipton Chicken noodle soup mix
>> - 3 cups of chicken broth rather than 4 cups of water
>> - one 10 oz box of frozen chopped broccoli
>> - 2 slices of american cheese product. that was my own addition to make
>> it
>> cheesy.
>>
>> Since then, I make my own from scratch. I'll try your recipe next time.
>>
>> G.
>
> We had a guy in this group who shared his recipe with us. Not sure if it
> has been posted, recently, we have been busy so I have missed reading the
> group.
>
> Becca
>
>
> Pastorio's Cream of "Anything" soup.
>
> This is a basic formula for any cream soup. It's roux-based and cream
> gets added at the end. It can be made with milk, and I've seen it that
> way, but the richness of cream just makes it better.
>
> 1 large onion, coarsely chopped
> 2 ribs celery coarsely chopped
> 6 ounces butter (1 1/2 sticks)
> 6 ounces flour (about 1 1/2 cups)
> 1 gallon chicken stock
> 1 pound of "anything" (see below)
> 1 pint heavy cream
>
> Saute the onion and celery in butter in large saucepan or small
> stockpot
> until sweated. Add flour, stir in well and cook for about 5 minutes.
> Whisk in stock and simmer for 30 minutes, skimming occasionally. Add
> solids, return to boil, reduce heat to simmer for 20-30 minutes. Add
> cream, correct/add seasonings. Leave chunky or puree with wand or
> countertop blender. Serve.
>
> "Anything" can be mushrooms, diced chicken or turkey, asparagus, onion
> or leek, green beans, broccoli, winter squash, tomato pulp,
> cauliflower,
> artichoke hearts, shrimp, carrots, lobster, roasted garlic puree, or
> whatever... Or some interesting combination. Also can add rice or
> pasta
> to extend. Cheeses. A little chopped bacon. Substitute part lard or
> bacon fat for the butter. Olive oil instead. Yogurt for part of the
> cream (in which case, add more butter).

It works well too I use Bob's recipe for my soups He died of course but
left a nice memory

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

James Silverton wrote:

> Spaghetti with meat balls is an enjoyable contribution to
> Italian-style cooking but it was invented by Italian-Americans!

Exactly what I heard, and a journalist guessed that the mix could have been
born due to the wives putting both spaghetti and meatballs in the same
container, thus creating this match, and it makes sense too.
Are there other versions?
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

sf wrote:

> I've been to Italy and meat-a-balls are not a huge part of the cuisine
> where I've eaten... in fact, I don't remember seeing them on any menu.

Exactly. The only place where you can find polpette (meatballs) out of a
family desk are hospital or school canteens and very cheap (or very simple)
eateries.
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

Right right. The Eyetalians swiped everything they have from the Greeks..then cross over here and pilfered tomatoes from the Native Ameickan Injun Peeples..then try to convince us they invented Pizza? Sorry I got kin who live near Missourii. Somebody will have to show me. They should pay royalties.