On Sun, 18 Aug 2013 06:19:14 -0400, Gary > wrote:

> sf wrote:
> >
> > On Sat, 17 Aug 2013 20:50:08 -0600, gloria p >
> > wrote:
> >
> > > I can remember when Steakums tasted like real meat. Not any more.
> > > I stopped using them more than 30 years ago for that reason.
> >
> > <laugh!> This thread is the first time I've even heard of them.
>
> Really? Never even heard of them? I do like them for the taste but
> they do have a high fat content. They consist of scraps of beef (and
> lots of fat) mushed up and pressed into a loaf, then thinly sliced,
> frozen, then packaged. I'll grant you the "YUK" factor but they sure
> do taste right.
>
> You need to keep them frozen until it's time to cook them. If you let
> them thaw on a plate, they fall apart and you have to stirfry them
> with a spoon. heheh
>
Honest, never heard of them. The Asian market sells slices of raw
meat that are practically deli slice thin, so if I wanted something
like that I'd just buy what they sell. I know they have lamb - not
sure if they have beef or pork (one of those). I've been thinking
that I'd like to make the home version of Al Pastor sometime if they
have pork - if not, then I'll buy lamb and make a home version of
(insert ethnic word of choice that means "turning").
http://s2elements.files.wordpress.co...ake_5_4991.jpg


--
Food is an important part of a balanced diet.

On Sun, 18 Aug 2013 14:09:00 +0100, "Ophelia"
> wrote:

>
>
> "Gary" > wrote in message ...
> > Ophelia wrote:
> >>
> >> "Sqwertz" > wrote in message
> >> ...
> >>
> >> > http://www.flickr.com/photos/sqwertz/
> >>
> >> Please would you share your recipe of scrapple loaf?
> >
> > Ophelia. If you want to try scrapple, look for Rapa brand scrapple
> > and buy the package that has bacon added. At least try that first
> > before you try to make it yourself. It doesn't get any better than
> > that.
>
> Thanks Gary, I will have a look but I do prefer to make things myself
>
> --
Ophelia, scrapple is a love it or hate it thing - but here's the
ingredient list so you can see what's in the scrapple brand Gary
recommended http://www.rapascrapple.com/products/original.htm

If you still want to make it yourself, recipes depend on who is
writing it and how much you like polenta. I found one from 1936 that
begins like this: "Separate one hog’s head into halves. Take out the
eyes and brains. Scrape and thoroughly clean the head".

I found other scrapple sausage recipes that might be more up your
alley http://recipecurio.com/sausage-scrapple-recipe/
or maybe this one http://www.blogher.com/amish-scrapple


--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sun, 18 Aug 2013 14:09:00 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "Gary" > wrote in message
>> ...
>> > Ophelia wrote:
>> >>
>> >> "Sqwertz" > wrote in message
>> >> ...
>> >>
>> >> > http://www.flickr.com/photos/sqwertz/
>> >>
>> >> Please would you share your recipe of scrapple loaf?
>> >
>> > Ophelia. If you want to try scrapple, look for Rapa brand scrapple
>> > and buy the package that has bacon added. At least try that first
>> > before you try to make it yourself. It doesn't get any better than
>> > that.
>>
>> Thanks Gary, I will have a look but I do prefer to make things myself
>>
>> --
> Ophelia, scrapple is a love it or hate it thing - but here's the
> ingredient list so you can see what's in the scrapple brand Gary
> recommended http://www.rapascrapple.com/products/original.htm
>
> If you still want to make it yourself, recipes depend on who is
> writing it and how much you like polenta. I found one from 1936 that
> begins like this: "Separate one hog's head into halves. Take out the
> eyes and brains. Scrape and thoroughly clean the head".

*cough* oh yummm that really sounds delicious ... err......


> I found other scrapple sausage recipes that might be more up your
> alley http://recipecurio.com/sausage-scrapple-recipe/
> or maybe this one http://www.blogher.com/amish-scrapple

Most enlightening) I don't think it is for me after all))) Thanks very
much for that.


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

>
> > You've no idea how much my knowing what you think of me warms my
> > cockles... you silly newbie douchebag.
>
> St. Louis is fulla great eye-talian joints.
>
> Wise up.

Any town that can produce the Volpi Trio qualifies as Italian in my book.
Just add provolone, garnish, and bread to get great sandwiches.

On 8/18/2013 4:04 PM, sf wrote:
>
>>
> Ophelia, scrapple is a love it or hate it thing - but here's the
> ingredient list so you can see what's in the scrapple brand Gary
> recommended http://www.rapascrapple.com/products/original.htm
>
> If you still want to make it yourself, recipes depend on who is
> writing it and how much you like polenta. I found one from 1936 that
> begins like this: "Separate one hog’s head into halves. Take out the
> eyes and brains. Scrape and thoroughly clean the head".
>
> I found other scrapple sausage recipes that might be more up your
> alley http://recipecurio.com/sausage-scrapple-recipe/
> or maybe this one http://www.blogher.com/amish-scrapple
>
>
Was it Alan Boles (hahabogus, RIP) who was fond of scrapple?

Jill

On Sun, 18 Aug 2013 18:14:51 -0400, jmcquown >
wrote:

> On 8/18/2013 4:04 PM, sf wrote:
> >
> >>
> > Ophelia, scrapple is a love it or hate it thing - but here's the
> > ingredient list so you can see what's in the scrapple brand Gary
> > recommended http://www.rapascrapple.com/products/original.htm
> >
> > If you still want to make it yourself, recipes depend on who is
> > writing it and how much you like polenta. I found one from 1936 that
> > begins like this: "Separate one hog’s head into halves. Take out the
> > eyes and brains. Scrape and thoroughly clean the head".
> >
> > I found other scrapple sausage recipes that might be more up your
> > alley http://recipecurio.com/sausage-scrapple-recipe/
> > or maybe this one http://www.blogher.com/amish-scrapple
> >
> >
> Was it Alan Boles (hahabogus, RIP) who was fond of scrapple?
>

I think you have to be from the NE to appreciate it and I do not....
although the last two would be close enough to a variation on fried
polenta that I might give one of them a shot someday. It would
probably be pretty good if it was drowned in 100% real maple syrup.

--
Food is an important part of a balanced diet.

On 8/18/2013 6:35 PM, sf wrote:
> On Sun, 18 Aug 2013 18:14:51 -0400, jmcquown >
> wrote:
>
>> On 8/18/2013 4:04 PM, sf wrote:
>>>
>>>>
>>> Ophelia, scrapple is a love it or hate it thing - but here's the
>>> ingredient list so you can see what's in the scrapple brand Gary
>>> recommended http://www.rapascrapple.com/products/original.htm
>>>
>>> If you still want to make it yourself, recipes depend on who is
>>> writing it and how much you like polenta. I found one from 1936 that
>>> begins like this: "Separate one hog’s head into halves. Take out the
>>> eyes and brains. Scrape and thoroughly clean the head".
>>>
>>> I found other scrapple sausage recipes that might be more up your
>>> alley http://recipecurio.com/sausage-scrapple-recipe/
>>> or maybe this one http://www.blogher.com/amish-scrapple
>>>
>>>
>> Was it Alan Boles (hahabogus, RIP) who was fond of scrapple?
>>
>
> I think you have to be from the NE to appreciate it and I do not....
> although the last two would be close enough to a variation on fried
> polenta that I might give one of them a shot someday. It would
> probably be pretty good if it was drowned in 100% real maple syrup.
>
I would just have the pan-fried polenta (or grits) with maple syrup,
thanks.

Jill

On Sun, 18 Aug 2013 10:13:53 +0100, Ophelia wrote:

> "Sqwertz" > wrote in message
> ...
>
>> http://www.flickr.com/photos/sqwertz/
>
> Please would you share your recipe of scrapple loaf?

I don't do recipes. I do methods.

Simmer 1.5 lb (or so) of fatty 1" pork butt chunks in light chicken
stock and pepper until it's practically falling apart. Remove the
meat leaving behind the liquid/fat. Mash the meat into fine strands.
Add chicken and beef stock to liquid in pan (figure about 4 cups of
liquid total) along with a couple teaspoons of Knox gelatin. Add
enough cornmeal to soak up the liquid while simmering. Should have
the consistency of thick polenta. Mix in the mashed up pork, generous
amounts of rubbed sage (at least 2 packed tablespoons), finely ground
black pepper, marjoram, and salt. Taste and adjust any seasonings.
Transfer into a loaf pan lined with sturdy plastic wrap paper and pat
down evenly to remove any airspace. Fold plastic wrap over top to
seal and refrigerate until it stiffens. Slice and fry and both sides
until crispy. Do not let slices touch each other while frying or they
will bond together.

-sw

Sqwertz wrote:
> I don't do recipes. I do methods.


YOU do trolling, and cyber-stalking, just like you did with Omelet, you
****ing sick *******!

Sqwertz wrote:
> You're very wrong there.
>
> -sw

You're one sick, trolling, SOB.

**** off and die.

In article >, Gary > wrote:

> Brooklyn1 wrote:
> >
> > When I have folks over for a cook out no one has ever
> > complained about eating from paper plates.
>
> One expects paper plates at a cookout. I was talking about you eating
> regular meals with them.
>
>
> > However I detest drinking
> > beverages from disposables... Starbucks would have to pay me before
> > I'd drink their swill from disposables, at their prices they should be
> > ashamed.
>
> At their prices, even drinking in ceramic coffee cups would be a
> joke. Their coffee is not very good. They disguise bad coffee with
> all the crap they add to it then charge you $4.00+ for a cup. LOL
>
> A customer once was going to Starbucks and asked us if we wanted a
> coffee. I said yes, but just a plain black coffee

I did that the only time I was in Starbucks.
Tasted exactly the way freshly charred wood smells.
In its defense, it was hot.

--
Michael Press

"Sqwertz" > wrote in message
...
> On Sun, 18 Aug 2013 10:13:53 +0100, Ophelia wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>
>>> http://www.flickr.com/photos/sqwertz/
>>
>> Please would you share your recipe of scrapple loaf?
>
> I don't do recipes. I do methods.

Well la-dee-dah. Why is this in alt.fast-food.

"Sqwertz" > wrote in message
...
> On Sun, 18 Aug 2013 10:13:53 +0100, Ophelia wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>
>>> http://www.flickr.com/photos/sqwertz/
>>
>> Please would you share your recipe of scrapple loaf?
>
> I don't do recipes. I do methods.
>
> Simmer 1.5 lb (or so) of fatty 1" pork butt chunks in light chicken
> stock and pepper until it's practically falling apart. Remove the
> meat leaving behind the liquid/fat. Mash the meat into fine strands.
> Add chicken and beef stock to liquid in pan (figure about 4 cups of
> liquid total) along with a couple teaspoons of Knox gelatin. Add
> enough cornmeal to soak up the liquid while simmering. Should have
> the consistency of thick polenta. Mix in the mashed up pork, generous
> amounts of rubbed sage (at least 2 packed tablespoons), finely ground
> black pepper, marjoram, and salt. Taste and adjust any seasonings.
> Transfer into a loaf pan lined with sturdy plastic wrap paper and pat
> down evenly to remove any airspace. Fold plastic wrap over top to
> seal and refrigerate until it stiffens. Slice and fry and both sides
> until crispy. Do not let slices touch each other while frying or they
> will bond together.

Ahhh that sounds better Thanks!

I'll have a go at that.
--
--
http://www.helpforheroes.org.uk/shop/

On 8/18/2013 5:35 PM, sf wrote:
> I think you have to be from the NE to appreciate it and I do not....
> although the last two would be close enough to a variation on fried
> polenta that I might give one of them a shot someday. It would
> probably be pretty good if it was drowned in 100% real maple syrup.


I think Scrapple is one of those things that you like if you were
brought up eating it. If you try it later in life for the first time,
not so much.

When I lived in PA, the locals often discussed which scrapple was best
and everyone had their favorite. I must have tried at least a dozen
brands in the 25+ years I lived there and none of them was ever worth a
second bite.

George L

On 8/19/2013 3:09 AM, Ophelia wrote:
>
>
> "Sqwertz" > wrote in message
> ...
>> On Sun, 18 Aug 2013 10:13:53 +0100, Ophelia wrote:
>>
>>> "Sqwertz" > wrote in message
>>> ...
>>>
>>>> http://www.flickr.com/photos/sqwertz/
>>>
>>> Please would you share your recipe of scrapple loaf?
>>
>> I don't do recipes. I do methods.
>>
>> Simmer 1.5 lb (or so) of fatty 1" pork butt chunks in light chicken
>> stock and pepper until it's practically falling apart. Remove the
>> meat leaving behind the liquid/fat. Mash the meat into fine strands.
>> Add chicken and beef stock to liquid in pan (figure about 4 cups of
>> liquid total) along with a couple teaspoons of Knox gelatin. Add
>> enough cornmeal to soak up the liquid while simmering. Should have
>> the consistency of thick polenta. Mix in the mashed up pork, generous
>> amounts of rubbed sage (at least 2 packed tablespoons), finely ground
>> black pepper, marjoram, and salt. Taste and adjust any seasonings.
>> Transfer into a loaf pan lined with sturdy plastic wrap paper and pat
>> down evenly to remove any airspace. Fold plastic wrap over top to
>> seal and refrigerate until it stiffens. Slice and fry and both sides
>> until crispy. Do not let slices touch each other while frying or they
>> will bond together.
>
> Ahhh that sounds better Thanks!
>
> I'll have a go at that.
>

Sqwertz's recipe sounds pretty good. It isn't really scrapple but a
more toned-down, civilized version.

Authentic scrapple was made with "scraps" of the pig while butchering.
Heart, liver, cheek meat... or even meat recovered from boiling the
head,tongue, feet, tail, etc. I don't think I ever had a version where
the liver was not included.... but every family/butcher had their own
recipe.

I'm pretty sure I would like the Sqwertz version and might try making
that. In most of the versions I had that I really hated, the taste of
liver was such that I couldn't eat it. Making scrapple without the
liver might be real tasty.

George L

On Mon, 19 Aug 2013 07:39:55 -0500, George Leppla
> wrote:
>
>Authentic scrapple was made with "scraps" of the pig while butchering.
>Heart, liver, cheek meat... or even meat recovered from boiling the
>head,tongue, feet, tail, etc. I don't think I ever had a version where
>the liver was not included.... but every family/butcher had their own
>recipe.
>
>I'm pretty sure I would like the Sqwertz version and might try making
>that. In most of the versions I had that I really hated, the taste of
>liver was such that I couldn't eat it. Making scrapple without the
>liver might be real tasty.

I like scrapple and have eaten lots but don't remember any containing
liver. Scrapple traditionally contains the trimmings that can't be
sold as cuts, doesn't contain any offal... I used to prepare scrapple
aboard ship for the southern boys but it was made with diced canned
ham, even the northerners liked it. There are many ethnic
preparations that contain liver (wurst), and blood (sausage), but not
scrapple... scrapple is more like brawn, and head cheese... I love
both... head cheese is my favorite cold cut. Scrapple is the poor
man's head cheese because it contains all those grits as filler. But
you can't fry headcheese, has to be eaten cold or it melts. I like
Boar's Head headcheese best. Brawn is very good too, I also like
pepper loaf, pickle and pimento loaf, olive loaf is a favorite too, I
can't think of any cold cuts I don't like... Boar's Head mortadella is
to die for.
http://www.blackbookcooking.com/brawn

On 8/19/2013 8:34 AM, Brooklyn1 wrote:
> On Mon, 19 Aug 2013 07:39:55 -0500, George Leppla
> > wrote:
>>
>> Authentic scrapple was made with "scraps" of the pig while butchering.
>> Heart, liver, cheek meat... or even meat recovered from boiling the
>> head,tongue, feet, tail, etc. I don't think I ever had a version where
>> the liver was not included.... but every family/butcher had their own
>> recipe.
>>
>> I'm pretty sure I would like the Sqwertz version and might try making
>> that. In most of the versions I had that I really hated, the taste of
>> liver was such that I couldn't eat it. Making scrapple without the
>> liver might be real tasty.
>
> I like scrapple and have eaten lots but don't remember any containing
> liver. Scrapple traditionally contains the trimmings that can't be
> sold as cuts, doesn't contain any offal...

Sheldon, you missed the mark on this one.
http://www.urbandictionary.com/define.php?term=scrapple

"Scrapple is typically made of hog offal, such as the head, eyes, heart,
liver, bladder, and other scraps, which are boiled with any bones
attached (often the entire head), to make a broth. Once cooked, bones
and fat are discarded, the meat is reserved, and (dry) cornmeal is
boiled in the broth to make a mush..."

Or this cite: http://www.whatisscrapple.com/?Tag=scrapple+ingredients

Liver was almost always an ingredient in the scrapple I tried when I
lived in PA.


> scrapple... scrapple is more like brawn, and head cheese... I love
> both... head cheese is my favorite cold cut.

I made headcheese a few years ago and posted about it here. Came out
pretty good. I posted some pictures on FaceBook that are still there.

https://www.facebook.com/media/set/?...l=37af18e0 e2

(not sure if that link will work if you aren't on FaceBook) I used pig
feet and a shoulder instead of a pig head. After an initial failure, it
came out well.

George L

"George Leppla" > wrote in message
...
> On 8/19/2013 3:09 AM, Ophelia wrote:
>>
>>
>> "Sqwertz" > wrote in message
>> ...
>>> On Sun, 18 Aug 2013 10:13:53 +0100, Ophelia wrote:
>>>
>>>> "Sqwertz" > wrote in message
>>>> ...
>>>>
>>>>> http://www.flickr.com/photos/sqwertz/
>>>>
>>>> Please would you share your recipe of scrapple loaf?
>>>
>>> I don't do recipes. I do methods.
>>>
>>> Simmer 1.5 lb (or so) of fatty 1" pork butt chunks in light chicken
>>> stock and pepper until it's practically falling apart. Remove the
>>> meat leaving behind the liquid/fat. Mash the meat into fine strands.
>>> Add chicken and beef stock to liquid in pan (figure about 4 cups of
>>> liquid total) along with a couple teaspoons of Knox gelatin. Add
>>> enough cornmeal to soak up the liquid while simmering. Should have
>>> the consistency of thick polenta. Mix in the mashed up pork, generous
>>> amounts of rubbed sage (at least 2 packed tablespoons), finely ground
>>> black pepper, marjoram, and salt. Taste and adjust any seasonings.
>>> Transfer into a loaf pan lined with sturdy plastic wrap paper and pat
>>> down evenly to remove any airspace. Fold plastic wrap over top to
>>> seal and refrigerate until it stiffens. Slice and fry and both sides
>>> until crispy. Do not let slices touch each other while frying or they
>>> will bond together.
>>
>> Ahhh that sounds better Thanks!
>>
>> I'll have a go at that.
>>
>
> Sqwertz's recipe sounds pretty good. It isn't really scrapple but a more
> toned-down, civilized version.

Probably best after your comments earlier about having to grow up with it to
appreciate it I do want to give it a try though and I reckon this version
is ok

> Authentic scrapple was made with "scraps" of the pig while butchering.
> Heart, liver, cheek meat... or even meat recovered from boiling the
> head,tongue, feet, tail, etc. I don't think I ever had a version where
> the liver was not included.... but every family/butcher had their own
> recipe.

Yes They used to use everything but the squeak eh? ) (A saying here
anyway)

> I'm pretty sure I would like the Sqwertz version and might try making
> that. In most of the versions I had that I really hated, the taste of
> liver was such that I couldn't eat it. Making scrapple without the liver
> might be real tasty.
>
> George L
>

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

On Mon, 19 Aug 2013 09:14:32 -0500, George Leppla
> wrote:

> I made headcheese a few years ago and posted about it here. Came out
> pretty good. I posted some pictures on FaceBook that are still there.
>
> https://www.facebook.com/media/set/?...l=37af18e0 e2
>
> (not sure if that link will work if you aren't on FaceBook) I used pig
> feet and a shoulder instead of a pig head. After an initial failure, it
> came out well.

Your photos are set at the "friends" level, so no one will see them if
they are not in your Friend list... but if you change the settings to
public, anyone can see them. You don't have to make all of your
photos public, just those you want rfc readers to see. IMO, there's
always Tiny Pic for posting here. You can make an album in Tiny Pic
and post a link to it for public consumption on rfc. If you have
trouble with Tiny Pic (some do), FB message me and I'll tell you their
captcha secret.

--
Food is an important part of a balanced diet.

On Mon, 19 Aug 2013 15:30:41 +0100, "Ophelia"
> wrote:

> They used to use everything but the squeak eh? ) (A saying here
> anyway)

We use that expression too.

--
Food is an important part of a balanced diet.

On 8/19/2013 9:34 AM, sf wrote:
> Your photos are set at the "friends" level, so no one will see them if
> they are not in your Friend list... but if you change the settings to
> public, anyone can see them. You don't have to make all of your
> photos public, just those you want rfc readers to see.


Done. The link should work for everyone.

Thanks!

George

"sf" > wrote in message
...
> On Mon, 19 Aug 2013 15:30:41 +0100, "Ophelia"
> > wrote:
>
>> They used to use everything but the squeak eh? ) (A saying here
>> anyway)
>
> We use that expression too.


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

Sqwertz wrote:
> It's scrapple for nobility and landowners:-)

Go **** a squirrel on your deck rail, you sick SOB.

Sqwertz wrote:
> all contain pork liver.


Marty shags yer flabby arsehole, again...

Ophelia wrote:
>
>
> Probably best after your comments earlier about having to grow up with
> it to
> appreciate it


Why are you do damned STUPID????

Ophelia wrote:
>
> I'll have a go at that.

You'd have a go with most terriers...

George Leppla wrote:
> Done. The link should work for everyone.
>
> Thanks!
Yoli and Michael Amr of Gombo's/Yoli's/Mama Roux Fame Dead

On Thu, 17 Mar 2011 15:50:01 -0600, Jeremy wrote:

> Omelet wrote:
>
>> He hates me 'cause I never slept with him... ;-)
>
> He hates himself because he is all he has to sleep with :-)
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bull**** and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw

George Leppla wrote:
> Sqwertz's recipe sounds pretty good.
>in closing, id like to say *SPNAK* on wertz for lying about him ever
>having a job, and about my place of employment. oh yeah, im still
>waiting for those complaints to whoever i work for to roll in
>sqwertzy... my boss hasnt heard anything either. *pout* i want my
>complaints!!!1!

Well, see, I'm not the kind that goes around calling Harte-Hanks in
Austin, where you work doing temporary xbox support for the holidays,
to try and get people fired; I'll leave that up to all the other
people you've ****ed on, or will **** on, over the years here in
Austin. I promised a.u.k I'd submit you into the Nationals for
official recognition of the state of kookdom, so here you go.

Thank you for shopping with us, and have a nice holiday.

-sw

George Leppla wrote:
> none of them was ever worth a second bite.
>in closing, id like to say *SPNAK* on wertz for lying about him ever
>having a job, and about my place of employment. oh yeah, im still
>waiting for those complaints to whoever i work for to roll in
>sqwertzy... my boss hasnt heard anything either. *pout* i want my
>complaints!!!1!

Well, see, I'm not the kind that goes around calling Harte-Hanks in
Austin, where you work doing temporary xbox support for the holidays,
to try and get people fired; I'll leave that up to all the other
people you've ****ed on, or will **** on, over the years here in
Austin. I promised a.u.k I'd submit you into the Nationals for
official recognition of the state of kookdom, so here you go.

Thank you for shopping with us, and have a nice holiday.

-sw

Jerry Sauk > wrote:
> "Sqwertz" > wrote in message
> ...
>> On Sun, 18 Aug 2013 10:13:53 +0100, Ophelia wrote:
>>
>>> "Sqwertz" > wrote in message
>>> ...
>>>
>>>> http://www.flickr.com/photos/sqwertz/
>>>
>>> Please would you share your recipe of scrapple loaf?
>>
>> I don't do recipes. I do methods.
>
> Well la-dee-dah. Why is this in alt.fast-food.

So you can pretend you have the authority to restrict free speech, McNazi.

Ronald P. McDonald
"All that spam also needs to be elimintaerd for, making google easier to
search in the future. "
-Jerry Sauk

Sqwertz wrote:
> "Everything but the Oink!"
>
> -sw
New Mandarin Chinese Restaurant
Category: Chinese
Neighborhoods: 78704 (South Austin), Travis Heights
1.0 star rating 8/6/2010
I was overcharged the exact same amount for the same total as the March
reviewer of this same restaurant. I even started a thread the night I
got home with the food:

http://www.yelp.com/topi…

This place is totally evil. They apparently have some sort of
overcharging scam going on. And that is all beside the fact that it was
simply the worst takeout food I've ever eaten, regardless of my takeout
container rant. As one poster put it, highly Americanized overly
sweet... [crap, IMO].

I'm not one to post haphazard bad reviews as you can see from my
previous record. But THIS place deserves to die a slow, miserable
death, and I doubt they'd care. And I sure don't plan on patronizing it
in the meantime.

Come to think of it, those two strip malls (including the one behind it)
need to be demolished. Whoa! But not before I visit that new sexy
lingerie and toy store!

-sw

"Sqwertz" > wrote in message
...
> On Mon, 19 Aug 2013 15:30:41 +0100, Ophelia wrote:
>
>> Yes They used to use everything but the squeak eh? ) (A saying here
>> anyway)
>
> "Everything but the Oink!"

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

Ophelia wrote:
> heh
> --

Stupid ****.

On 8/18/2013 10:40 AM, Ophelia wrote:

> Well you if you can find any in UK I will try it. Can't find it on a
> quick look.
> Shelia? Any idea?

Never seen it in the UK. I've seen it in Pennsylvania, and southern NJ.

On Monday, August 19, 2013 5:48:33 PM UTC-7, S Viemeister wrote:
> On 8/18/2013 10:40 AM, Ophelia wrote:
>
>
>
> > Well you if you can find any in UK I will try it. Can't find it on a
> > quick look.
>
> > Shelia? Any idea?
>
>
>
> Never seen it in the UK. I've seen it in Pennsylvania, and southern NJ.

One supermarket chain in my area carried frozen scrapple. But they catered to
"expats" from all over the country, who could be counted on to buy their
favorite home foods.

"S Viemeister" > wrote in message
...
> On 8/18/2013 10:40 AM, Ophelia wrote:
>
>> Well you if you can find any in UK I will try it. Can't find it on a
>> quick look.
>> Shelia? Any idea?
>
> Never seen it in the UK. I've seen it in Pennsylvania, and southern NJ.

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

Ophelia wrote:

> Thanks.
WEBTV!!! ROFL!!!!

Bla bla bla, you're so clever. NOT! ROFL! And the webtv reference....
seriously? *You're* making fun of *me* with webtv? Do you not realize that
you have just validated everyone who has laughed at you for it?

One note... you can't lay off the crossdressing stuff in your lame attempt
at humor. You got caught on it already, and we all know about it, and "I
know you are but what am I" doesn't fix it.

Now **** off and die, you phony little pussy, and next time you decide to
start flinging shit at people outside your own back yard, try to prepare
your freeble little mind for the fact that you need to be willing to take
what you dish out, because someone may do the same thing back at you. If
you're going to keep being a pussy who wants to give shit but screams like a
sissy baby when you get it back, you'll just spend your sad little life
going through episodes like this where your true nature is revealed to all.

I'm done with you now, shithead. That is, unless you want more.

And unless you decide to resume making personal attacks on people who are
trying to discuss reasonable things. A little good natured banter between
rivals is fine, but you cannot seem to understand why it's offensive to
invade other forums and turn on a tirade of hateful personal attacks on
individuals. So if you go that route again, I'll be back on your ass, with
Goatboy, Ronald, and a bunch more tasty morsels. And go ahead and post all
the stupid shit you want in the Chiefs forums... you're not getting any
action because they are too smart to take your juvenile bait.... and
besides, yuou're just not funny.

Now please refrain from being an asshole and I will do the same.... or not,
your choice.

Besides, I can be a much bigger asshole than you when provoked, so do the
smart thing while you have this one opportunity at a truce.

MBKC

On Tue, 20 Aug 2013 09:04:15 -0600, Jethro Bodine
> wrote:

> Ophelia wrote:
>
> > Thanks.
> WEBTV!!! ROFL!!!!
>
> Bla bla bla, you're so clever. NOT! ROFL! And the webtv reference....
> seriously? *You're* making fun of *me* with webtv? Do you not realize that
> you have just validated everyone who has laughed at you for it?
>
<snip mindless blather>
> References: > > > > > > > > > > > > > > > > >

This is what happens when some random troll posts both drunk AND
stupid.
>
> Besides, I can be a much bigger asshole than you

Your mama must be so proud.


--
Food is an important part of a balanced diet.

sf wrote:
> On Tue, 20 Aug 2013 09:04:15 -0600, Jethro Bodine
> > wrote:
>
>> Ophelia wrote:
>>
>>> Thanks.
>> WEBTV!!! ROFL!!!!
>>
>> Bla bla bla, you're so clever. NOT! ROFL! And the webtv reference....
>> seriously? *You're* making fun of *me* with webtv? Do you not realize that
>> you have just validated everyone who has laughed at you for it?
>>
> <snip mindless blather>
>> References: > > > > > > > > > > > > > > > > >
>
> This is what happens when some random troll posts both drunk AND
> stupid.
>>
>> Besides, I can be a much bigger asshole than you
>
> Your mama must be so proud.
>
>

I am Marty Bodine in Kansas City and I kill off groups along with Steve
Wertz of Austin, TX.

Feel me now:

================================================== ======================

WEBTV!!! ROFL!!!!

Bla bla bla, you're so clever. NOT! ROFL! And the webtv reference....
seriously? *You're* making fun of *me* with webtv? Do you not realize that
you have just validated everyone who has laughed at you for it?

One note... you can't lay off the crossdressing stuff in your lame attempt
at humor. You got caught on it already, and we all know about it, and "I
know you are but what am I" doesn't fix it.

Now **** off and die, you phony little pussy, and next time you decide to
start flinging shit at people outside your own back yard, try to prepare
your freeble little mind for the fact that you need to be willing to take
what you dish out, because someone may do the same thing back at you. If
you're going to keep being a pussy who wants to give shit but screams like a
sissy baby when you get it back, you'll just spend your sad little life
going through episodes like this where your true nature is revealed to all.

I'm done with you now, shithead. That is, unless you want more.

And unless you decide to resume making personal attacks on people who are
trying to discuss reasonable things. A little good natured banter between
rivals is fine, but you cannot seem to understand why it's offensive to
invade other forums and turn on a tirade of hateful personal attacks on
individuals. So if you go that route again, I'll be back on your ass, with
Goatboy, Ronald, and a bunch more tasty morsels. And go ahead and post all
the stupid shit you want in the Chiefs forums... you're not getting any
action because they are too smart to take your juvenile bait.... and
besides, yuou're just not funny.

Now please refrain from being an asshole and I will do the same.... or not,
your choice.

Besides, I can be a much bigger asshole than you when provoked, so do the
smart thing while you have this one opportunity at a truce.

MBKC

================================================== =======================

On 8/20/2013 11:40 AM, sf wrote:
> This is what happens when some random troll posts both drunk AND
> stupid.


Kill files were made for people like this.

George L