I have seen a few episodes of this and it would seem that the chefs they
have on there are not very creative at all. One of the basket ingredients
was croissants on the episode that is airing now. Three made croutons and
the other one breaded the chicken with them. These to me would be the most
obvious choices. There were also quail eggs which they merely cooked.
Either fried or hard boiled.

Does this make a statement about Canadian cuisine? Or are they just picking
boring chefs?

In article >,
"Julie Bove" > wrote:

> I have seen a few episodes of this and it would seem that the chefs they
> have on there are not very creative at all. One of the basket ingredients
> was croissants on the episode that is airing now. Three made croutons and
> the other one breaded the chicken with them. These to me would be the most
> obvious choices. There were also quail eggs which they merely cooked.
> Either fried or hard boiled.
>
> Does this make a statement about Canadian cuisine? Or are they just picking
> boring chefs?

what would you have made?

On Friday, May 9, 2014 11:11:23 AM UTC-7, Malcom Mal Reynolds wrote:
> In article >,
>
> "Julie Bove" > wrote:
>
>
>
> > I have seen a few episodes of this and it would seem that the chefs they
>
> > have on there are not very creative at all. One of the basket ingredients
>
> > was croissants on the episode that is airing now. Three made croutons and
>
> > the other one breaded the chicken with them. These to me would be the most
>
> > obvious choices. There were also quail eggs which they merely cooked.
>
> > Either fried or hard boiled.
>
> >
>
> > Does this make a statement about Canadian cuisine? Or are they just picking
>
> > boring chefs?
>
>
>
> what would you have made?

probably a sloppy joe.

"Malcom "Mal" Reynolds" > wrote in message
...
> In article >,
> "Julie Bove" > wrote:
>
>> I have seen a few episodes of this and it would seem that the chefs they
>> have on there are not very creative at all. One of the basket
>> ingredients
>> was croissants on the episode that is airing now. Three made croutons
>> and
>> the other one breaded the chicken with them. These to me would be the
>> most
>> obvious choices. There were also quail eggs which they merely cooked.
>> Either fried or hard boiled.
>>
>> Does this make a statement about Canadian cuisine? Or are they just
>> picking
>> boring chefs?
>
> what would you have made?

I wouldn't have been on the show!

In article >,
"Julie Bove" > wrote:

> "Malcom "Mal" Reynolds" > wrote in
> message ...
> > In article >, "Julie Bove"
> > > wrote:
> >
> >> I have seen a few episodes of this and it would seem that the
> >> chefs they have on there are not very creative at all. One of the
> >> basket ingredients was croissants on the episode that is airing
> >> now. Three made croutons and the other one breaded the chicken
> >> with them. These to me would be the most obvious choices. There
> >> were also quail eggs which they merely cooked. Either fried or
> >> hard boiled.
> >>
> >> Does this make a statement about Canadian cuisine? Or are they
> >> just picking boring chefs?
> >
> > what would you have made?
>
> I wouldn't have been on the show!

so you have to be on a show to cook?

but just because you tend to be slow, given the ingredients that those
contestants were given and being in your own kitchen and not disabled in
any way or required to be out of the house or your electricity/gas was
shut off and all your pots/pans/utensils were clean and available and
you had the usual condiments/spices/herbs etc, what would you have
cooked?

"Malcom "Mal" Reynolds" > wrote in message
...
> In article >,
> "Julie Bove" > wrote:
>
>> "Malcom "Mal" Reynolds" > wrote in
>> message ...
>> > In article >, "Julie Bove"
>> > > wrote:
>> >
>> >> I have seen a few episodes of this and it would seem that the
>> >> chefs they have on there are not very creative at all. One of the
>> >> basket ingredients was croissants on the episode that is airing
>> >> now. Three made croutons and the other one breaded the chicken
>> >> with them. These to me would be the most obvious choices. There
>> >> were also quail eggs which they merely cooked. Either fried or
>> >> hard boiled.
>> >>
>> >> Does this make a statement about Canadian cuisine? Or are they
>> >> just picking boring chefs?
>> >
>> > what would you have made?
>>
>> I wouldn't have been on the show!
>
> so you have to be on a show to cook?
>
> but just because you tend to be slow, given the ingredients that those
> contestants were given and being in your own kitchen and not disabled in
> any way or required to be out of the house or your electricity/gas was
> shut off and all your pots/pans/utensils were clean and available and
> you had the usual condiments/spices/herbs etc, what would you have
> cooked?

Those ingredients are not likely to ever be in my kitchen. The last time I
bought a Croissant it was in some restaurant and likely back in the 1980's.
We don't eat the things. I also do not try to be a creative cook. I try to
make what we like. And what we like isn't necessarily creative.

In article >,
"Julie Bove" > wrote:

> "Malcom "Mal" Reynolds" > wrote in message
> ...
> > In article >,
> > "Julie Bove" > wrote:
> >
> >> "Malcom "Mal" Reynolds" > wrote in
> >> message ...
> >> > In article >, "Julie Bove"
> >> > > wrote:
> >> >
> >> >> I have seen a few episodes of this and it would seem that the
> >> >> chefs they have on there are not very creative at all. One of the
> >> >> basket ingredients was croissants on the episode that is airing
> >> >> now. Three made croutons and the other one breaded the chicken
> >> >> with them. These to me would be the most obvious choices. There
> >> >> were also quail eggs which they merely cooked. Either fried or
> >> >> hard boiled.
> >> >>
> >> >> Does this make a statement about Canadian cuisine? Or are they
> >> >> just picking boring chefs?
> >> >
> >> > what would you have made?
> >>
> >> I wouldn't have been on the show!
> >
> > so you have to be on a show to cook?
> >
> > but just because you tend to be slow, given the ingredients that those
> > contestants were given and being in your own kitchen and not disabled in
> > any way or required to be out of the house or your electricity/gas was
> > shut off and all your pots/pans/utensils were clean and available and
> > you had the usual condiments/spices/herbs etc, what would you have
> > cooked?
>
> Those ingredients are not likely to ever be in my kitchen. The last time I
> bought a Croissant it was in some restaurant and likely back in the 1980's.
> We don't eat the things. I also do not try to be a creative cook. I try to
> make what we like. And what we like isn't necessarily creative.

so you are qualified to make a statement about Canadian cuisine/boring
chefs but have absolutely no idea about what you could have made that
would have excited you. how very typical of you

On Friday, May 9, 2014 12:34:13 AM UTC-4, Julie Bove wrote:
> I have seen a few episodes of this and it would seem that the chefs they
>
> have on there are not very creative at all. One of the basket ingredients
>
> was croissants on the episode that is airing now. Three made croutons and
>
> the other one breaded the chicken with them. These to me would be the most
>
> obvious choices. There were also quail eggs which they merely cooked.
>
> Either fried or hard boiled.
>
>
>
> Does this make a statement about Canadian cuisine? Or are they just picking
>
> boring chefs?

Canada is a multicultural country. To make Canadian cuisine, you would need to cook Musk Ox, Seal, Arctic Hare, Salmon etc. The Newfies make seal flipper pie, the Frenchies make poutine, tortierre, pea soup. Swiss Chalet is a Canadian chain of restaurants serving rotisserie chicken and ribs(and a bit of other stuff). The average restaurant in Canada does not do Canadian cuisine.
I was raised on German - Hungarian food. We also did stuff over charcoal in the warmer months i.e. pigtails, steaks, hamburgers. Now there is more cuisine diversity because more asians are immigrating.
If you wish to go more upscale, you'll find food such as elk on the menu.

> wrote in message
...
> On Sat, 10 May 2014 13:33:19 -0700 (PDT), Stands With Fist
> > wrote:
>
>>On Friday, May 9, 2014 12:34:13 AM UTC-4, Julie Bove wrote:
>>> I have seen a few episodes of this and it would seem that the chefs they
>>>
>>> have on there are not very creative at all. One of the basket
>>> ingredients
>>>
>>> was croissants on the episode that is airing now. Three made croutons
>>> and
>>>
>>> the other one breaded the chicken with them. These to me would be the
>>> most
>>>
>>> obvious choices. There were also quail eggs which they merely cooked.
>>>
>>> Either fried or hard boiled.
>>>
>>>
>>>
>>> Does this make a statement about Canadian cuisine? Or are they just
>>> picking
>>>
>>> boring chefs?
>>
>>Canada is a multicultural country. To make Canadian cuisine, you would
>>need to cook Musk Ox, Seal, Arctic Hare, Salmon etc. The Newfies make
>>seal flipper pie, the Frenchies make poutine, tortierre, pea soup. Swiss
>>Chalet is a Canadian chain of restaurants serving rotisserie chicken and
>>ribs(and a bit of other stuff). The average restaurant in Canada does not
>>do Canadian cuisine.
>>I was raised on German - Hungarian food. We also did stuff over charcoal
>>in the warmer months i.e. pigtails, steaks, hamburgers. Now there is more
>>cuisine diversity because more asians are immigrating.
>>If you wish to go more upscale, you'll find food such as elk on the menu.
>
> And moose, a wonderful moose steak is a thing of beauty

Not something I've ever had the pleasure of encountering

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

On 2014-05-10 5:49 PM, wrote:

>> Canada is a multicultural country. To make Canadian cuisine, you would need to cook Musk Ox, Seal, Arctic Hare, Salmon etc. The Newfies make seal flipper pie, the Frenchies make poutine, tortierre, pea soup. Swiss Chalet is a Canadian chain of restaurants serving rotisserie chicken and ribs(and a bit of other stuff). The average restaurant in Canada does not do Canadian cuisine.
>> I was raised on German - Hungarian food. We also did stuff over charcoal in the warmer months i.e. pigtails, steaks, hamburgers. Now there is more cuisine diversity because more asians are immigrating.
>> If you wish to go more upscale, you'll find food such as elk on the menu.
>
> And moose, a wonderful moose steak is a thing of beauty
>


Thing of beauty?? Any time I have had moose it was okay, but about the
same level as tough beef.

"Malcom "Mal" Reynolds" > wrote in message
...
> In article >,
> "Julie Bove" > wrote:
>
>> "Malcom "Mal" Reynolds" > wrote in message
>> ...
>> > In article >,
>> > "Julie Bove" > wrote:
>> >
>> >> "Malcom "Mal" Reynolds" > wrote in
>> >> message ...
>> >> > In article >, "Julie Bove"
>> >> > > wrote:
>> >> >
>> >> >> I have seen a few episodes of this and it would seem that the
>> >> >> chefs they have on there are not very creative at all. One of the
>> >> >> basket ingredients was croissants on the episode that is airing
>> >> >> now. Three made croutons and the other one breaded the chicken
>> >> >> with them. These to me would be the most obvious choices. There
>> >> >> were also quail eggs which they merely cooked. Either fried or
>> >> >> hard boiled.
>> >> >>
>> >> >> Does this make a statement about Canadian cuisine? Or are they
>> >> >> just picking boring chefs?
>> >> >
>> >> > what would you have made?
>> >>
>> >> I wouldn't have been on the show!
>> >
>> > so you have to be on a show to cook?
>> >
>> > but just because you tend to be slow, given the ingredients that those
>> > contestants were given and being in your own kitchen and not disabled
>> > in
>> > any way or required to be out of the house or your electricity/gas was
>> > shut off and all your pots/pans/utensils were clean and available and
>> > you had the usual condiments/spices/herbs etc, what would you have
>> > cooked?
>>
>> Those ingredients are not likely to ever be in my kitchen. The last time
>> I
>> bought a Croissant it was in some restaurant and likely back in the
>> 1980's.
>> We don't eat the things. I also do not try to be a creative cook. I try
>> to
>> make what we like. And what we like isn't necessarily creative.
>
> so you are qualified to make a statement about Canadian cuisine/boring
> chefs but have absolutely no idea about what you could have made that
> would have excited you. how very typical of you

*sigh* The gist of the show is to transform the ingredients. They didn't
really do that.

> wrote in message
...
> On Sat, 10 May 2014 23:01:57 +0100, "Ophelia"
> > wrote:
>
>>
>>
> wrote in message
. ..
>>> On Sat, 10 May 2014 13:33:19 -0700 (PDT), Stands With Fist
>>> > wrote:
>>>
>>>>On Friday, May 9, 2014 12:34:13 AM UTC-4, Julie Bove wrote:
>>>>> I have seen a few episodes of this and it would seem that the chefs
>>>>> they
>>>>>
>>>>> have on there are not very creative at all. One of the basket
>>>>> ingredients
>>>>>
>>>>> was croissants on the episode that is airing now. Three made croutons
>>>>> and
>>>>>
>>>>> the other one breaded the chicken with them. These to me would be the
>>>>> most
>>>>>
>>>>> obvious choices. There were also quail eggs which they merely cooked.
>>>>>
>>>>> Either fried or hard boiled.
>>>>>
>>>>>
>>>>>
>>>>> Does this make a statement about Canadian cuisine? Or are they just
>>>>> picking
>>>>>
>>>>> boring chefs?
>>>>
>>>>Canada is a multicultural country. To make Canadian cuisine, you would
>>>>need to cook Musk Ox, Seal, Arctic Hare, Salmon etc. The Newfies make
>>>>seal flipper pie, the Frenchies make poutine, tortierre, pea soup.
>>>>Swiss
>>>>Chalet is a Canadian chain of restaurants serving rotisserie chicken and
>>>>ribs(and a bit of other stuff). The average restaurant in Canada does
>>>>not
>>>>do Canadian cuisine.
>>>>I was raised on German - Hungarian food. We also did stuff over
>>>>charcoal
>>>>in the warmer months i.e. pigtails, steaks, hamburgers. Now there is
>>>>more
>>>>cuisine diversity because more asians are immigrating.
>>>>If you wish to go more upscale, you'll find food such as elk on the
>>>>menu.
>>>
>>> And moose, a wonderful moose steak is a thing of beauty
>>
>>Not something I've ever had the pleasure of encountering
>
> It has a 'gamey' flavour but is very rich, if you eat 6oz of beef
> steak, you'll only need 3 of moose.

I'll bear that in mind in case I ever encounter one DH has eaten one and
he agrees with you

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

In article >,
"Julie Bove" > wrote:

> "Malcom "Mal" Reynolds" > wrote in message
> ...
> > In article >,
> > "Julie Bove" > wrote:
> >
> >> "Malcom "Mal" Reynolds" > wrote in message
> >> ...
> >> > In article >,
> >> > "Julie Bove" > wrote:
> >> >
> >> >> "Malcom "Mal" Reynolds" > wrote in
> >> >> message ...
> >> >> > In article >, "Julie Bove"
> >> >> > > wrote:
> >> >> >
> >> >> >> I have seen a few episodes of this and it would seem that the
> >> >> >> chefs they have on there are not very creative at all. One of the
> >> >> >> basket ingredients was croissants on the episode that is airing
> >> >> >> now. Three made croutons and the other one breaded the chicken
> >> >> >> with them. These to me would be the most obvious choices. There
> >> >> >> were also quail eggs which they merely cooked. Either fried or
> >> >> >> hard boiled.
> >> >> >>
> >> >> >> Does this make a statement about Canadian cuisine? Or are they
> >> >> >> just picking boring chefs?
> >> >> >
> >> >> > what would you have made?
> >> >>
> >> >> I wouldn't have been on the show!
> >> >
> >> > so you have to be on a show to cook?
> >> >
> >> > but just because you tend to be slow, given the ingredients that those
> >> > contestants were given and being in your own kitchen and not disabled
> >> > in
> >> > any way or required to be out of the house or your electricity/gas was
> >> > shut off and all your pots/pans/utensils were clean and available and
> >> > you had the usual condiments/spices/herbs etc, what would you have
> >> > cooked?
> >>
> >> Those ingredients are not likely to ever be in my kitchen. The last time
> >> I
> >> bought a Croissant it was in some restaurant and likely back in the
> >> 1980's.
> >> We don't eat the things. I also do not try to be a creative cook. I try
> >> to
> >> make what we like. And what we like isn't necessarily creative.
> >
> > so you are qualified to make a statement about Canadian cuisine/boring
> > chefs but have absolutely no idea about what you could have made that
> > would have excited you. how very typical of you
>
> *sigh* The gist of the show is to transform the ingredients. They didn't
> really do that.

and the gist of my comments was what would you have done if you had been
in their place. it's easy enough to say what you didn't like, amaze us
with what your culinary skills would have created...and leave out all of
your usual excuses

"Malcom "Mal" Reynolds" > wrote in message
...
> In article >,
> "Julie Bove" > wrote:
>
>> "Malcom "Mal" Reynolds" > wrote in message
>> ...
>> > In article >,
>> > "Julie Bove" > wrote:
>> >
>> >> "Malcom "Mal" Reynolds" > wrote in
>> >> message
>> >> ...
>> >> > In article >,
>> >> > "Julie Bove" > wrote:
>> >> >
>> >> >> "Malcom "Mal" Reynolds" > wrote in
>> >> >> message
>> >> >> ...
>> >> >> > In article >, "Julie Bove"
>> >> >> > > wrote:
>> >> >> >
>> >> >> >> I have seen a few episodes of this and it would seem that the
>> >> >> >> chefs they have on there are not very creative at all. One of
>> >> >> >> the
>> >> >> >> basket ingredients was croissants on the episode that is airing
>> >> >> >> now. Three made croutons and the other one breaded the chicken
>> >> >> >> with them. These to me would be the most obvious choices.
>> >> >> >> There
>> >> >> >> were also quail eggs which they merely cooked. Either fried or
>> >> >> >> hard boiled.
>> >> >> >>
>> >> >> >> Does this make a statement about Canadian cuisine? Or are they
>> >> >> >> just picking boring chefs?
>> >> >> >
>> >> >> > what would you have made?
>> >> >>
>> >> >> I wouldn't have been on the show!
>> >> >
>> >> > so you have to be on a show to cook?
>> >> >
>> >> > but just because you tend to be slow, given the ingredients that
>> >> > those
>> >> > contestants were given and being in your own kitchen and not
>> >> > disabled
>> >> > in
>> >> > any way or required to be out of the house or your electricity/gas
>> >> > was
>> >> > shut off and all your pots/pans/utensils were clean and available
>> >> > and
>> >> > you had the usual condiments/spices/herbs etc, what would you have
>> >> > cooked?
>> >>
>> >> Those ingredients are not likely to ever be in my kitchen. The last
>> >> time
>> >> I
>> >> bought a Croissant it was in some restaurant and likely back in the
>> >> 1980's.
>> >> We don't eat the things. I also do not try to be a creative cook. I
>> >> try
>> >> to
>> >> make what we like. And what we like isn't necessarily creative.
>> >
>> > so you are qualified to make a statement about Canadian cuisine/boring
>> > chefs but have absolutely no idea about what you could have made that
>> > would have excited you. how very typical of you
>>
>> *sigh* The gist of the show is to transform the ingredients. They
>> didn't
>> really do that.
>
> and the gist of my comments was what would you have done if you had been
> in their place. it's easy enough to say what you didn't like, amaze us
> with what your culinary skills would have created...and leave out all of
> your usual excuses

My point is... *I* wouldn't have done that!

On 5/10/2014 3:22 AM, Julie Bove wrote:

> Those ingredients are not likely to ever be in my kitchen. The last
> time I bought a Croissant it was in some restaurant and likely back in
> the 1980's. We don't eat the things. I also do not try to be a creative
> cook. I try to make what we like. And what we like isn't necessarily
> creative.

Nothing wrong with cooking what your family likes, it can be a waste of
good food, otherwise. Over the years, they may want to try new things,
hopefully.

Becca

On Sun, 11 May 2014 12:13:47 -0700, "Julie Bove"
> wrote:

>
>"Malcom "Mal" Reynolds" > wrote in message
...
>> In article >,
>> "Julie Bove" > wrote:
>>
>>> "Malcom "Mal" Reynolds" > wrote in message
>>> ...
>>> > In article >,
>>> > "Julie Bove" > wrote:
>>> >
>>> >> "Malcom "Mal" Reynolds" > wrote in
>>> >> message
>>> >> ...
>>> >> > In article >,
>>> >> > "Julie Bove" > wrote:
>>> >> >
>>> >> >> "Malcom "Mal" Reynolds" > wrote in
>>> >> >> message
>>> >> >> ...
>>> >> >> > In article >, "Julie Bove"
>>> >> >> > > wrote:
>>> >> >> >
>>> >> >> >> I have seen a few episodes of this and it would seem that the
>>> >> >> >> chefs they have on there are not very creative at all. One of
>>> >> >> >> the
>>> >> >> >> basket ingredients was croissants on the episode that is airing
>>> >> >> >> now. Three made croutons and the other one breaded the chicken
>>> >> >> >> with them. These to me would be the most obvious choices.
>>> >> >> >> There
>>> >> >> >> were also quail eggs which they merely cooked. Either fried or
>>> >> >> >> hard boiled.
>>> >> >> >>
>>> >> >> >> Does this make a statement about Canadian cuisine? Or are they
>>> >> >> >> just picking boring chefs?
>>> >> >> >
>>> >> >> > what would you have made?
>>> >> >>
>>> >> >> I wouldn't have been on the show!
>>> >> >
>>> >> > so you have to be on a show to cook?
>>> >> >
>>> >> > but just because you tend to be slow, given the ingredients that
>>> >> > those
>>> >> > contestants were given and being in your own kitchen and not
>>> >> > disabled
>>> >> > in
>>> >> > any way or required to be out of the house or your electricity/gas
>>> >> > was
>>> >> > shut off and all your pots/pans/utensils were clean and available
>>> >> > and
>>> >> > you had the usual condiments/spices/herbs etc, what would you have
>>> >> > cooked?
>>> >>
>>> >> Those ingredients are not likely to ever be in my kitchen. The last
>>> >> time
>>> >> I
>>> >> bought a Croissant it was in some restaurant and likely back in the
>>> >> 1980's.
>>> >> We don't eat the things. I also do not try to be a creative cook. I
>>> >> try
>>> >> to
>>> >> make what we like. And what we like isn't necessarily creative.
>>> >
>>> > so you are qualified to make a statement about Canadian cuisine/boring
>>> > chefs but have absolutely no idea about what you could have made that
>>> > would have excited you. how very typical of you
>>>
>>> *sigh* The gist of the show is to transform the ingredients. They
>>> didn't
>>> really do that.
>>
>> and the gist of my comments was what would you have done if you had been
>> in their place. it's easy enough to say what you didn't like, amaze us
>> with what your culinary skills would have created...and leave out all of
>> your usual excuses
>
>My point is... *I* wouldn't have done that!

So tell us, what would you have done?

I think your point was that Canadian chefs are boring.

I saw that episode of Chopped, and I thought it was pretty good.
Especially the jelly beans.

Doris

On Saturday, May 10, 2014 5:49:48 PM UTC-4, wrote:
> On Sat, 10 May 2014 13:33:19 -0700 (PDT), Stands With Fist
>
> > wrote:
>
>
>
> >On Friday, May 9, 2014 12:34:13 AM UTC-4, Julie Bove wrote:
>
> >> I have seen a few episodes of this and it would seem that the chefs they
>
> >>
>
> >> have on there are not very creative at all. One of the basket ingredients
>
> >>
>
> >> was croissants on the episode that is airing now. Three made croutons and
>
> >>
>
> >> the other one breaded the chicken with them. These to me would be the most
>
> >>
>
> >> obvious choices. There were also quail eggs which they merely cooked.
>
> >>
>
> >> Either fried or hard boiled.
>
> >>
>
> >>
>
> >>
>
> >> Does this make a statement about Canadian cuisine? Or are they just picking
>
> >>
>
> >> boring chefs?
>
> >
>
> >Canada is a multicultural country. To make Canadian cuisine, you would need to cook Musk Ox, Seal, Arctic Hare, Salmon etc. The Newfies make seal flipper pie, the Frenchies make poutine, tortierre, pea soup. Swiss Chalet is a Canadian chain of restaurants serving rotisserie chicken and ribs(and a bit of other stuff). The average restaurant in Canada does not do Canadian cuisine.
>
> >I was raised on German - Hungarian food. We also did stuff over charcoal in the warmer months i.e. pigtails, steaks, hamburgers. Now there is more cuisine diversity because more asians are immigrating.
>
> >If you wish to go more upscale, you'll find food such as elk on the menu..
>
>
>
> And moose, a wonderful moose steak is a thing of beauty

I've had moose steak. I forget the cut because I was a young lad, and not yet turned onto cooking. It was dry but very flavourful.

In article >,
"Julie Bove" > wrote:

> "Malcom "Mal" Reynolds" > wrote in message
> ...
> > In article >,
> > "Julie Bove" > wrote:
> >
> >> "Malcom "Mal" Reynolds" > wrote in message
> >> ...
> >> > In article >,
> >> > "Julie Bove" > wrote:
> >> >
> >> >> "Malcom "Mal" Reynolds" > wrote in
> >> >> message
> >> >> ...
> >> >> > In article >,
> >> >> > "Julie Bove" > wrote:
> >> >> >
> >> >> >> "Malcom "Mal" Reynolds" > wrote in
> >> >> >> message
> >> >> >> ...
> >> >> >> > In article >, "Julie Bove"
> >> >> >> > > wrote:
> >> >> >> >
> >> >> >> >> I have seen a few episodes of this and it would seem that the
> >> >> >> >> chefs they have on there are not very creative at all. One of
> >> >> >> >> the
> >> >> >> >> basket ingredients was croissants on the episode that is airing
> >> >> >> >> now. Three made croutons and the other one breaded the chicken
> >> >> >> >> with them. These to me would be the most obvious choices.
> >> >> >> >> There
> >> >> >> >> were also quail eggs which they merely cooked. Either fried or
> >> >> >> >> hard boiled.
> >> >> >> >>
> >> >> >> >> Does this make a statement about Canadian cuisine? Or are they
> >> >> >> >> just picking boring chefs?
> >> >> >> >
> >> >> >> > what would you have made?
> >> >> >>
> >> >> >> I wouldn't have been on the show!
> >> >> >
> >> >> > so you have to be on a show to cook?
> >> >> >
> >> >> > but just because you tend to be slow, given the ingredients that
> >> >> > those
> >> >> > contestants were given and being in your own kitchen and not
> >> >> > disabled
> >> >> > in
> >> >> > any way or required to be out of the house or your electricity/gas
> >> >> > was
> >> >> > shut off and all your pots/pans/utensils were clean and available
> >> >> > and
> >> >> > you had the usual condiments/spices/herbs etc, what would you have
> >> >> > cooked?
> >> >>
> >> >> Those ingredients are not likely to ever be in my kitchen. The last
> >> >> time
> >> >> I
> >> >> bought a Croissant it was in some restaurant and likely back in the
> >> >> 1980's.
> >> >> We don't eat the things. I also do not try to be a creative cook. I
> >> >> try
> >> >> to
> >> >> make what we like. And what we like isn't necessarily creative.
> >> >
> >> > so you are qualified to make a statement about Canadian cuisine/boring
> >> > chefs but have absolutely no idea about what you could have made that
> >> > would have excited you. how very typical of you
> >>
> >> *sigh* The gist of the show is to transform the ingredients. They
> >> didn't
> >> really do that.
> >
> > and the gist of my comments was what would you have done if you had been
> > in their place. it's easy enough to say what you didn't like, amaze us
> > with what your culinary skills would have created...and leave out all of
> > your usual excuses
>
> My point is... *I* wouldn't have done that!

and my point was...what would you have done. it's not really a difficult
question, I mean if you obviously know what you wouldn't have done, you
must know what you would have and I'm very curious to see what your
culinary expertise would have produced

"Ema Nymton" > wrote in message
...
> On 5/10/2014 3:22 AM, Julie Bove wrote:
>
>> Those ingredients are not likely to ever be in my kitchen. The last
>> time I bought a Croissant it was in some restaurant and likely back in
>> the 1980's. We don't eat the things. I also do not try to be a creative
>> cook. I try to make what we like. And what we like isn't necessarily
>> creative.
>
> Nothing wrong with cooking what your family likes, it can be a waste of
> good food, otherwise. Over the years, they may want to try new things,
> hopefully.

Yes. I always try new things but I try to stick to certain parameters. I
know better now than to try to make much of anything with a sauce. Sauces
don't go well with this family.

"Doris Night" > wrote in message
...

>>My point is... *I* wouldn't have done that!
>
> So tell us, what would you have done?
>
> I think your point was that Canadian chefs are boring.
>
> I saw that episode of Chopped, and I thought it was pretty good.
> Especially the jelly beans.
>
As I said... I wouldn't have been on the show. Cooking like that just
isn't my thing! I do like to watch it. I just see vast differences between
the American version and the Canadian one as to what they do with the food.
And yet I don't think that American and Canadian food is that much
different, at least based on what I have eaten there. Then again, I do live
close to the border.

"Stands With Fist" > wrote in message
...
On Saturday, May 10, 2014 5:49:48 PM UTC-4, wrote:
> On Sat, 10 May 2014 13:33:19 -0700 (PDT), Stands With Fist
>
> > wrote:
>
>
>
> >On Friday, May 9, 2014 12:34:13 AM UTC-4, Julie Bove wrote:
>
> >> I have seen a few episodes of this and it would seem that the chefs
> >> they
>
> >>
>
> >> have on there are not very creative at all. One of the basket
> >> ingredients
>
> >>
>
> >> was croissants on the episode that is airing now. Three made croutons
> >> and
>
> >>
>
> >> the other one breaded the chicken with them. These to me would be the
> >> most
>
> >>
>
> >> obvious choices. There were also quail eggs which they merely cooked.
>
> >>
>
> >> Either fried or hard boiled.
>
> >>
>
> >>
>
> >>
>
> >> Does this make a statement about Canadian cuisine? Or are they just
> >> picking
>
> >>
>
> >> boring chefs?
>
> >
>
> >Canada is a multicultural country. To make Canadian cuisine, you would
> >need to cook Musk Ox, Seal, Arctic Hare, Salmon etc. The Newfies make
> >seal flipper pie, the Frenchies make poutine, tortierre, pea soup. Swiss
> >Chalet is a Canadian chain of restaurants serving rotisserie chicken and
> >ribs(and a bit of other stuff). The average restaurant in Canada does
> >not do Canadian cuisine.
>
> >I was raised on German - Hungarian food. We also did stuff over charcoal
> >in the warmer months i.e. pigtails, steaks, hamburgers. Now there is
> >more cuisine diversity because more asians are immigrating.
>
> >If you wish to go more upscale, you'll find food such as elk on the menu.
>
>
>
> And moose, a wonderful moose steak is a thing of beauty

I've had moose steak. I forget the cut because I was a young lad, and not
yet turned onto cooking. It was dry but very flavourful.

---

When we dined in Canada, we mostly went to Dennys (I've been told they are
no longer there), White Spot or various places in Gastown. One was an
Italian place. Another was Chinese. Never heard of poutine until I moved
back here 9 years ago. Restaurants here are starting to sell poutine.

Moose can be had here but probably not in most places. I have seen it sold
canned but that was some years ago in a fancy store.

"Malcom "Mal" Reynolds" > wrote in message
...

>> My point is... *I* wouldn't have done that!
>
> and my point was...what would you have done. it's not really a difficult
> question, I mean if you obviously know what you wouldn't have done, you
> must know what you would have and I'm very curious to see what your
> culinary expertise would have produced

Like I have said repeatedly. I wouldn't have been on the show! Stuff like
that is just not what I do!

"Julie Bove" wrote in message ...


"Malcom "Mal" Reynolds" > wrote in message
...

>> My point is... *I* wouldn't have done that!
>
> and my point was...what would you have done. it's not really a difficult
> question, I mean if you obviously know what you wouldn't have done, you
> must know what you would have and I'm very curious to see what your
> culinary expertise would have produced

Like I have said repeatedly. I wouldn't have been on the show! Stuff like
that is just not what I do!
______________________________

Julie...please reread the post and see the point he is making. I know
you said you wouldn't be on the show, but what *would* you have done with
the ingredients. Before you criticize the Canadian show, show us how you
would have done better....Sharon

On 2014-05-11 11:31 PM, Malcom "Mal" Reynolds wrote:

>> My point is... *I* wouldn't have done that!
>
> and my point was...what would you have done. it's not really a difficult
> question, I mean if you obviously know what you wouldn't have done, you
> must know what you would have and I'm very curious to see what your
> culinary expertise would have produced
>


She would have come up with reasons why she could not use those
ingredients. Diabetic issues, daughter won't eat them, husband won't
eat them.

In article >,
"Julie Bove" > wrote:

> "Malcom "Mal" Reynolds" > wrote in message
> ...
>
> >> My point is... *I* wouldn't have done that!
> >
> > and my point was...what would you have done. it's not really a difficult
> > question, I mean if you obviously know what you wouldn't have done, you
> > must know what you would have and I'm very curious to see what your
> > culinary expertise would have produced
>
> Like I have said repeatedly. I wouldn't have been on the show! Stuff like
> that is just not what I do!

and we all know you wouldn't have been on the show, you just don't have
the skills to make the screening. what we'd like to know is what you
would do with the same ingredients to wow anyone

In article >,
"Julie Bove" > wrote:

> "Doris Night" > wrote in message
> ...
>
> >>My point is... *I* wouldn't have done that!
> >
> > So tell us, what would you have done?
> >
> > I think your point was that Canadian chefs are boring.
> >
> > I saw that episode of Chopped, and I thought it was pretty good.
> > Especially the jelly beans.
> >
> As I said... I wouldn't have been on the show. Cooking like that just
> isn't my thing! I do like to watch it. I just see vast differences between
> the American version and the Canadian one as to what they do with the food.
> And yet I don't think that American and Canadian food is that much
> different, at least based on what I have eaten there. Then again, I do live
> close to the border.

you continue to weasel out of responding to the question. why do you
continue to start threads that you have no intention of being
responsible for?

On 2014-05-12 2:33 PM, Malcom "Mal" Reynolds wrote:

>> Like I have said repeatedly. I wouldn't have been on the show! Stuff like
>> that is just not what I do!
>
> and we all know you wouldn't have been on the show, you just don't have
> the skills to make the screening.

True, but shows like Dr. Phil Jerry Springer are always looking for
people like Julie and her family.

"Malcom "Mal" Reynolds" > wrote in message
...
> In article >,
> "Julie Bove" > wrote:
>
>> "Doris Night" > wrote in message
>> ...
>>
>> >>My point is... *I* wouldn't have done that!
>> >
>> > So tell us, what would you have done?
>> >
>> > I think your point was that Canadian chefs are boring.
>> >
>> > I saw that episode of Chopped, and I thought it was pretty good.
>> > Especially the jelly beans.
>> >
>> As I said... I wouldn't have been on the show. Cooking like that just
>> isn't my thing! I do like to watch it. I just see vast differences
>> between
>> the American version and the Canadian one as to what they do with the
>> food.
>> And yet I don't think that American and Canadian food is that much
>> different, at least based on what I have eaten there. Then again, I do
>> live
>> close to the border.
>
> you continue to weasel out of responding to the question. why do you
> continue to start threads that you have no intention of being
> responsible for?

I'm not weaseling out. It's the truth! Although I have had to make up
things using what I have in the kitchen like soup, casserole, meatloaf,
perhaps even salad, I rarely ever buy any of the ingredients they have on
that show. So I would never have to make something out of them.

But on the American version of Chopped, when they have a bread item, they
might make it into crumbs and use it to thicken a soup or they might even
break it down and add things to make some other form of bread product. The
ones who make croutons or French Toast with it are usually (but not always)
the loser. The idea of the show is to transform the ingredients and in my
mind, making croutons is hardly creative.

I've made croutons countless times. Not here. We don't eat them. But my
MIL used to have tons of old bread in her house because some of her
relatives used to work at a bakery. She would typically make an Italian
bread salad from it but she and my FIL were the only people who ate it. I
would wait until we were having a lot of people over for dinner and then
make a big bowl of croutons for the salad that we always had. My FIL had a
nice garden and there were always plenty of vegetables.

"Sharon" > wrote in message
...
>
>
> "Julie Bove" wrote in message ...
>
>
> "Malcom "Mal" Reynolds" > wrote in message
> ...
>
>>> My point is... *I* wouldn't have done that!
>>
>> and my point was...what would you have done. it's not really a difficult
>> question, I mean if you obviously know what you wouldn't have done, you
>> must know what you would have and I'm very curious to see what your
>> culinary expertise would have produced
>
> Like I have said repeatedly. I wouldn't have been on the show! Stuff
> like
> that is just not what I do!
> ______________________________
>
> Julie...please reread the post and see the point he is making. I know
> you said you wouldn't be on the show, but what *would* you have done with
> the ingredients. Before you criticize the Canadian show, show us how you
> would have done better....Sharon

And you're missing *my* point! I wouldn't have done anything with them
because I would never have been on the show. I know on that show they have
to handle things like whole fish or giant pieces of meat (perhaps with bone)
that need to be butchered. Things I wouldn't touch with a 10 foot pole.

I wouldn't be on one of those dance competition shows either. That doesn't
mean I can't comment on them.

"Malcom "Mal" Reynolds" > wrote in message
...
> In article >,
> "Julie Bove" > wrote:
>
>> "Malcom "Mal" Reynolds" > wrote in message
>> ...
>>
>> >> My point is... *I* wouldn't have done that!
>> >
>> > and my point was...what would you have done. it's not really a
>> > difficult
>> > question, I mean if you obviously know what you wouldn't have done, you
>> > must know what you would have and I'm very curious to see what your
>> > culinary expertise would have produced
>>
>> Like I have said repeatedly. I wouldn't have been on the show! Stuff
>> like
>> that is just not what I do!
>
> and we all know you wouldn't have been on the show, you just don't have
> the skills to make the screening. what we'd like to know is what you
> would do with the same ingredients to wow anyone

Again... I wouldn't. I cook for my family and my family only. If I had to
cook for someone else, I would find out what they liked and attempt to make
something they would like. I am a good cook and I try to make good food.
Not creative food and not food with weird ingredients. So... I would never
be in that position.

"Dave Smith" > wrote in message
...
> On 2014-05-12 2:33 PM, Malcom "Mal" Reynolds wrote:
>
>>> Like I have said repeatedly. I wouldn't have been on the show! Stuff
>>> like
>>> that is just not what I do!
>>
>> and we all know you wouldn't have been on the show, you just don't have
>> the skills to make the screening.
>
> True, but shows like Dr. Phil Jerry Springer are always looking for people
> like Julie and her family.

I don't know about Dr. Phil. I can't stand the guy. He comes off to me as
a pompous ass and after some of the things I have read about his past, it
makes me like him even less.

I haven't seen the Springer show in many years but unless they have changed
it, they tend to have hookers, strippers, people who have affairs, etc.
None of that stuff is in my family, AFAIK.

"Dave Smith" > wrote in message
...
> On 2014-05-11 11:31 PM, Malcom "Mal" Reynolds wrote:
>
>>> My point is... *I* wouldn't have done that!
>>
>> and my point was...what would you have done. it's not really a difficult
>> question, I mean if you obviously know what you wouldn't have done, you
>> must know what you would have and I'm very curious to see what your
>> culinary expertise would have produced
>>
>
>
> She would have come up with reasons why she could not use those
> ingredients. Diabetic issues, daughter won't eat them, husband won't eat
> them.

Ha! I already did come up with those reasons. We wouldn't have croissants
in the house so no reason to have to use them.

On 2014-05-12 18:28, Julie Bove wrote:
>
> "Dave Smith" > wrote in message
> ...
>> On 2014-05-11 11:31 PM, Malcom "Mal" Reynolds wrote:
>>
>>>> My point is... *I* wouldn't have done that!
>>>
>>> and my point was...what would you have done. it's not really a difficult
>>> question, I mean if you obviously know what you wouldn't have done, you
>>> must know what you would have and I'm very curious to see what your
>>> culinary expertise would have produced
>>>
>>
>>
>> She would have come up with reasons why she could not use those
>> ingredients. Diabetic issues, daughter won't eat them, husband won't
>> eat them.
>
> Ha! I already did come up with those reasons. We wouldn't have
> croissants in the house so no reason to have to use them.

Yeah. Ha. Imagine me being so silly as to suggest that you realize
that you would have reasons not to use those ingredients.

In article >,
Dave Smith > wrote:

> On 2014-05-12 18:28, Julie Bove wrote:
> >
> > "Dave Smith" > wrote in message
> > ...
> >> On 2014-05-11 11:31 PM, Malcom "Mal" Reynolds wrote:
> >>
> >>>> My point is... *I* wouldn't have done that!
> >>>
> >>> and my point was...what would you have done. it's not really a difficult
> >>> question, I mean if you obviously know what you wouldn't have done, you
> >>> must know what you would have and I'm very curious to see what your
> >>> culinary expertise would have produced
> >>>
> >>
> >>
> >> She would have come up with reasons why she could not use those
> >> ingredients. Diabetic issues, daughter won't eat them, husband won't
> >> eat them.
> >
> > Ha! I already did come up with those reasons. We wouldn't have
> > croissants in the house so no reason to have to use them.
>
> Yeah. Ha. Imagine me being so silly as to suggest that you realize
> that you would have reasons not to use those ingredients.

makes you wonder why she would watch cooking shows...she has no reason
to use 99.999% of what they show

"Malcom "Mal" Reynolds" > wrote in message
...
> In article >,
> Dave Smith > wrote:
>
>> On 2014-05-12 18:28, Julie Bove wrote:
>> >
>> > "Dave Smith" > wrote in message
>> > ...
>> >> On 2014-05-11 11:31 PM, Malcom "Mal" Reynolds wrote:
>> >>
>> >>>> My point is... *I* wouldn't have done that!
>> >>>
>> >>> and my point was...what would you have done. it's not really a
>> >>> difficult
>> >>> question, I mean if you obviously know what you wouldn't have done,
>> >>> you
>> >>> must know what you would have and I'm very curious to see what your
>> >>> culinary expertise would have produced
>> >>>
>> >>
>> >>
>> >> She would have come up with reasons why she could not use those
>> >> ingredients. Diabetic issues, daughter won't eat them, husband won't
>> >> eat them.
>> >
>> > Ha! I already did come up with those reasons. We wouldn't have
>> > croissants in the house so no reason to have to use them.
>>
>> Yeah. Ha. Imagine me being so silly as to suggest that you realize
>> that you would have reasons not to use those ingredients.
>
> makes you wonder why she would watch cooking shows...she has no reason
> to use 99.999% of what they show

Have you ever watched Chopped? Most people would have no reason to do what
they do on there.

On 5/13/2014 6:06 AM, Julie Bove wrote:
>
> "Malcom "Mal" Reynolds" > wrote in message
> ...
>> In article >,
>> Dave Smith > wrote:
>>
>>> On 2014-05-12 18:28, Julie Bove wrote:
>>> >
>>> > "Dave Smith" > wrote in message
>>> > ...
>>> >> On 2014-05-11 11:31 PM, Malcom "Mal" Reynolds wrote:
>>> >>
>>> >>>> My point is... *I* wouldn't have done that!
>>> >>>
>>> >>> and my point was...what would you have done. it's not really a
>>> >>> difficult
>>> >>> question, I mean if you obviously know what you wouldn't have
>>> done, >>> you
>>> >>> must know what you would have and I'm very curious to see what your
>>> >>> culinary expertise would have produced
>>> >>>
>>> >>
>>> >>
>>> >> She would have come up with reasons why she could not use those
>>> >> ingredients. Diabetic issues, daughter won't eat them, husband won't
>>> >> eat them.
>>> >
>>> > Ha! I already did come up with those reasons. We wouldn't have
>>> > croissants in the house so no reason to have to use them.
>>>
>>> Yeah. Ha. Imagine me being so silly as to suggest that you realize
>>> that you would have reasons not to use those ingredients.
>>
>> makes you wonder why she would watch cooking shows...she has no reason
>> to use 99.999% of what they show
>
> Have you ever watched Chopped? Most people would have no reason to do
> what they do on there.

Seems you lack imagination and inventiveness. Just say "no, can't/won't
do that", which you have done countless times. Go figure and it does.

Sky

On Monday, May 12, 2014 6:27:43 PM UTC-4, Julie Bove wrote:
> "Dave Smith" > wrote in message
>
> ...
>
> > On 2014-05-12 2:33 PM, Malcom "Mal" Reynolds wrote:
>
> >
>
> >>> Like I have said repeatedly. I wouldn't have been on the show! Stuff
>
> >>> like
>
> >>> that is just not what I do!
>
> >>
>
> >> and we all know you wouldn't have been on the show, you just don't have
>
> >> the skills to make the screening.
>
> >
>
> > True, but shows like Dr. Phil Jerry Springer are always looking for people
>
> > like Julie and her family.
>
>
>
> I don't know about Dr. Phil. I can't stand the guy. He comes off to me as
>
> a pompous ass and after some of the things I have read about his past, it
>
> makes me like him even less.
>

Doc Phil gives advice that anyone with a good dose of common sense could give.
When it comes to relationships, I believe in Physics. For every action there is an equal and opposite reaction.
Example: if you push my buttons, I'll push yours.
That only works so far though. For example, I can't stand my Doc. It is impossible here to get a different doctor. The reason being is that there is a shortage of docs, and if you do happen to come across a doc that is accepting new patients, he/she will likely refuse to take you on because you already have a doc. I had this happen. I waited two years before I came up on another doc's list. When he found out I already had a doc, he refused to take me on.
So, whenever my doc tries to take the easy way out and not refer me to a specialist, I have to be extremely diplomatic and talk around the issue. The last time I needed a specialist, I had to create an emergency in order to get him to refer me to a specialist.
I can't go to a walk in clinic either. If I do, my doc will get charged for the visit, even though I didn't go to him. And if he gets charged, he'll kick me out of his practice. He's done it before to others.
So some times you have to be political instead of direct.

>
>
> I haven't seen the Springer show in many years but unless they have changed
>
> it, they tend to have hookers, strippers, people who have affairs, etc.
>
> None of that stuff is in my family, AFAIK.

In article >,
A Moose in Love > wrote:

> On Monday, May 12, 2014 6:27:43 PM UTC-4, Julie Bove wrote:
> > "Dave Smith" > wrote in message
> >
> > ...
> >
> > > On 2014-05-12 2:33 PM, Malcom "Mal" Reynolds wrote:
> >
> > >
> >
> > >>> Like I have said repeatedly. I wouldn't have been on the show! Stuff
> >
> > >>> like
> >
> > >>> that is just not what I do!
> >
> > >>
> >
> > >> and we all know you wouldn't have been on the show, you just don't have
> >
> > >> the skills to make the screening.
> >
> > >
> >
> > > True, but shows like Dr. Phil Jerry Springer are always looking for
> > > people
> >
> > > like Julie and her family.
> >
> >
> >
> > I don't know about Dr. Phil. I can't stand the guy. He comes off to me as
> >
> > a pompous ass and after some of the things I have read about his past, it
> >
> > makes me like him even less.
> >
>
> Doc Phil gives advice that anyone with a good dose of common sense could
> give.
> When it comes to relationships, I believe in Physics. For every action there
> is an equal and opposite reaction.
> Example: if you push my buttons, I'll push yours.
> That only works so far though. For example, I can't stand my Doc. It is
> impossible here to get a different doctor. The reason being is that there is
> a shortage of docs, and if you do happen to come across a doc that is
> accepting new patients, he/she will likely refuse to take you on because you
> already have a doc. I had this happen. I waited two years before I came up
> on another doc's list. When he found out I already had a doc, he refused to
> take me on.

what he found out is that you are a PITA and didn't want to be shackled
with you



> So, whenever my doc tries to take the easy way out and not refer me to a
> specialist, I have to be extremely diplomatic and talk around the issue. The
> last time I needed a specialist, I had to create an emergency in order to get
> him to refer me to a specialist.
> I can't go to a walk in clinic either. If I do, my doc will get charged for
> the visit, even though I didn't go to him. And if he gets charged, he'll
> kick me out of his practice. He's done it before to others.
> So some times you have to be political instead of direct.
>
> >
> >
> > I haven't seen the Springer show in many years but unless they have changed
> >
> > it, they tend to have hookers, strippers, people who have affairs, etc.
> >
> > None of that stuff is in my family, AFAIK.

In article >,
"Julie Bove" > wrote:

> "Malcom "Mal" Reynolds" > wrote in message
> ...
> > In article >,
> > Dave Smith > wrote:
> >
> >> On 2014-05-12 18:28, Julie Bove wrote:
> >> >
> >> > "Dave Smith" > wrote in message
> >> > ...
> >> >> On 2014-05-11 11:31 PM, Malcom "Mal" Reynolds wrote:
> >> >>
> >> >>>> My point is... *I* wouldn't have done that!
> >> >>>
> >> >>> and my point was...what would you have done. it's not really a
> >> >>> difficult
> >> >>> question, I mean if you obviously know what you wouldn't have done,
> >> >>> you
> >> >>> must know what you would have and I'm very curious to see what your
> >> >>> culinary expertise would have produced
> >> >>>
> >> >>
> >> >>
> >> >> She would have come up with reasons why she could not use those
> >> >> ingredients. Diabetic issues, daughter won't eat them, husband won't
> >> >> eat them.
> >> >
> >> > Ha! I already did come up with those reasons. We wouldn't have
> >> > croissants in the house so no reason to have to use them.
> >>
> >> Yeah. Ha. Imagine me being so silly as to suggest that you realize
> >> that you would have reasons not to use those ingredients.
> >
> > makes you wonder why she would watch cooking shows...she has no reason
> > to use 99.999% of what they show
>
> Have you ever watched Chopped? Most people would have no reason to do what
> they do on there.

which strangely is the reason I've been asking you what you would do in
a similar situation

On Tuesday, May 13, 2014 1:47:37 PM UTC-4, Malcom Mal Reynolds wrote:
> In article >,
>
> A Moose in Love > wrote:
>
>
>
> > On Monday, May 12, 2014 6:27:43 PM UTC-4, Julie Bove wrote:
>
> > > "Dave Smith" > wrote in message
>
> > >
>
> > > ...
>
> > >
>
> > > > On 2014-05-12 2:33 PM, Malcom "Mal" Reynolds wrote:
>
> > >
>
> > > >
>
> > >
>
> > > >>> Like I have said repeatedly. I wouldn't have been on the show! Stuff
>
> > >
>
> > > >>> like
>
> > >
>
> > > >>> that is just not what I do!
>
> > >
>
> > > >>
>
> > >
>
> > > >> and we all know you wouldn't have been on the show, you just don't have
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> > >
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> > > >> the skills to make the screening.
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> > >
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> > > >
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> > >
>
> > > > True, but shows like Dr. Phil Jerry Springer are always looking for
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> > > > people
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> > >
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> > > > like Julie and her family.
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> > >
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> > >
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> > >
>
> > > I don't know about Dr. Phil. I can't stand the guy. He comes off to me as
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> > >
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> > > a pompous ass and after some of the things I have read about his past, it
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> > >
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> > > makes me like him even less.
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> > >
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> >
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> > Doc Phil gives advice that anyone with a good dose of common sense could
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> > give.
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> > When it comes to relationships, I believe in Physics. For every action there
>
> > is an equal and opposite reaction.
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> > Example: if you push my buttons, I'll push yours.
>
> > That only works so far though. For example, I can't stand my Doc. It is
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> > impossible here to get a different doctor. The reason being is that there is
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> > a shortage of docs, and if you do happen to come across a doc that is
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> > accepting new patients, he/she will likely refuse to take you on because you
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> > already have a doc. I had this happen. I waited two years before I came up
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> > on another doc's list. When he found out I already had a doc, he refused to
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> > take me on.
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>
>
> what he found out is that you are a PITA and didn't want to be shackled
>
> with you
>
If you would see his abysmal ratings on Rate MD's, you would understand that he thinks all of his patients are a PITA.

>
>
>
>
>
>
> > So, whenever my doc tries to take the easy way out and not refer me to a
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> > specialist, I have to be extremely diplomatic and talk around the issue. The
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> > last time I needed a specialist, I had to create an emergency in order to get
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> > him to refer me to a specialist.
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> > I can't go to a walk in clinic either. If I do, my doc will get charged for
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> > the visit, even though I didn't go to him. And if he gets charged, he'll
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> > kick me out of his practice. He's done it before to others.
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> > So some times you have to be political instead of direct.
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> >
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> > >
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> > >
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> > > I haven't seen the Springer show in many years but unless they have changed
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> > >
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> > > it, they tend to have hookers, strippers, people who have affairs, etc.
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> > >
>
> > > None of that stuff is in my family, AFAIK.