Ophelia wrote:

> "Judy" > wrote in message
> ...
> > On Friday, February 20, 2015 at 2:53:44 PM UTC-9, Ed Pawlowski wrote:
> >
> >> The group really needs an influx of new people and to get back on topic.
> >> Unfortunately, USENET is dying. The few new people that have stumbled
> >> in here do not stay.
> >>
> >> We really need to do some recruiting. We also have to welcome new
> >> participants and make it a more friendly environment.
> >
> > I was one that disappeared from the group for quite awhile, as just
> > thought it was so darned mean-spirited, and got so bored, and no
> > longer enjoyed it. was coming here less, so figured why not just
> > "abandon ship".
> >
> > One day recently I thought I would try again, so checked it out
> > and posted in a few threads, but it was the same old...same old,
> > and really the atmosphere seemed so toxic and it really hadn't
> > changed at all.
> >
> > I enjoy talking about cooking and trading recipes, and also
> > getting information and cooking tips. The back-biting is plain
> > ridiculous, and I must not be the only one that thought that, as
> > a lot of the people that were posting here have vanished. This
> > could be a good group if everybody would "play nice" and learn
> > to show respect to others. Too bad, so sad.
> >
> > I've been active on Usenet for 15 years, and have heard since
> > the beginning it was a dying thing. Sort of the same scenario as the
> > world is dying, IMO?
>
> You don't surprise me, Judy. I am very sorry you have been driven away


No one is "driven away", Ms. O, peeps choose to leave or stay of their own accord ...

--
Best
Greg

On Mon, 23 Feb 2015 16:48:04 -0800 (PST),
wrote:

>Ophelia wrote:
>
>> "Judy" > wrote in message
>> ...
>> > On Friday, February 20, 2015 at 2:53:44 PM UTC-9, Ed Pawlowski wrote:
>> >
>> >> The group really needs an influx of new people and to get back on topic.
>> >> Unfortunately, USENET is dying. The few new people that have stumbled
>> >> in here do not stay.
>> >>
>> >> We really need to do some recruiting. We also have to welcome new
>> >> participants and make it a more friendly environment.
>> >
>> > I was one that disappeared from the group for quite awhile, as just
>> > thought it was so darned mean-spirited, and got so bored, and no
>> > longer enjoyed it. was coming here less, so figured why not just
>> > "abandon ship".
>> >
>> > One day recently I thought I would try again, so checked it out
>> > and posted in a few threads, but it was the same old...same old,
>> > and really the atmosphere seemed so toxic and it really hadn't
>> > changed at all.
>> >
>> > I enjoy talking about cooking and trading recipes, and also
>> > getting information and cooking tips. The back-biting is plain
>> > ridiculous, and I must not be the only one that thought that, as
>> > a lot of the people that were posting here have vanished. This
>> > could be a good group if everybody would "play nice" and learn
>> > to show respect to others. Too bad, so sad.
>> >
>> > I've been active on Usenet for 15 years, and have heard since
>> > the beginning it was a dying thing. Sort of the same scenario as the
>> > world is dying, IMO?
>>
>> You don't surprise me, Judy. I am very sorry you have been driven away
>
>
>No one is "driven away", Ms. O, peeps choose to leave or stay of their own accord ...

Ain't that the truth... if peeps could be driven away I'd have been
long gone.

> wrote in message
...
> Ophelia wrote:
>
>> "Judy" > wrote in message
>> ...
>> > On Friday, February 20, 2015 at 2:53:44 PM UTC-9, Ed Pawlowski wrote:
>> >
>> >> The group really needs an influx of new people and to get back on
>> >> topic.
>> >> Unfortunately, USENET is dying. The few new people that have
>> >> stumbled
>> >> in here do not stay.
>> >>
>> >> We really need to do some recruiting. We also have to welcome new
>> >> participants and make it a more friendly environment.
>> >
>> > I was one that disappeared from the group for quite awhile, as just
>> > thought it was so darned mean-spirited, and got so bored, and no
>> > longer enjoyed it. was coming here less, so figured why not just
>> > "abandon ship".
>> >
>> > One day recently I thought I would try again, so checked it out
>> > and posted in a few threads, but it was the same old...same old,
>> > and really the atmosphere seemed so toxic and it really hadn't
>> > changed at all.
>> >
>> > I enjoy talking about cooking and trading recipes, and also
>> > getting information and cooking tips. The back-biting is plain
>> > ridiculous, and I must not be the only one that thought that, as
>> > a lot of the people that were posting here have vanished. This
>> > could be a good group if everybody would "play nice" and learn
>> > to show respect to others. Too bad, so sad.
>> >
>> > I've been active on Usenet for 15 years, and have heard since
>> > the beginning it was a dying thing. Sort of the same scenario as the
>> > world is dying, IMO?
>>
>> You don't surprise me, Judy. I am very sorry you have been driven away
>>
>
>
> No one is "driven away", Ms. O, peeps choose to leave or stay of their own
> accord ...

Perhaps some people are not able to cope with the vindictive posts here.

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

On Monday, February 23, 2015 at 3:45:25 PM UTC-6, Judy wrote:
> On Friday, February 20, 2015 at 2:53:44 PM UTC-9, Ed Pawlowski wrote:
>
> > The group really needs an influx of new people and to get back on topic.
> > Unfortunately, USENET is dying. The few new people that have stumbled
> > in here do not stay.
> >
> > We really need to do some recruiting. We also have to welcome new
> > participants and make it a more friendly environment.
>
> I was one that disappeared from the group for quite awhile, as just
> thought it was so darned mean-spirited, and got so bored, and no
> longer enjoyed it. was coming here less, so figured why not just
> "abandon ship".
>
The other half of "Dumb and Dumber," Julie, didn't abandon ship. Now,
the Washington-Alaska Axis of Stupidity can resume.
>
> Judy

--Bryan

On Wednesday, February 25, 2015 at 10:55:36 AM UTC-9, Bryan-TGWWW wrote:


> The other half of "Dumb and Dumber," Julie, didn't abandon ship. Now,
> the Washington-Alaska Axis of Stupidity can resume.
> >
> > Judy
>
> --Bryan

BTW did anyone ever tell you that you wee a
donkey hole?

Too bad someone doesn't throw you over the
ship...without a life preserver JERK! :-p

Judy

"notbob" > wrote in message
...
> Seems like the few remaining regulars are no longer interested in
> cooking. Seems like troll hunting/slamming and the like are now rfc's
> primary activities. I'm beginning to miss the oft repeated topics
> like "how to peel a hard boiled egg" or "which is the best"
> pan/pot/skillet/knife topics.
>
> In fact, the shrunken roll-call of rfc regulars has become a list of
> very sad crybabies who would rather dog-pile on another regular or
> fawn over the next comfortable troll, than discuss cooking.
>
> If rfc dies from lack of participation, it will be the current
> regulars who will be responsible.
>
> nb

I'm not doing a lot of cooking right now. Mainly trying to use up what I
have. I got a pizza from Costco that I will heat up later. Also some
Chimichangas and I think Flautas that I will heat up later along with a
boxed rice mix and canned beans. Not all mixed together. I do have steaks
that I will make on a later date and some ground beef that needs to be used
up in the next few days. I need to have stuff prepared for Sunday as my
friend and I have plans so I won't be around at dinner time.

I did buy a bag of rotisserie chicken picked off the bone that I bought at
Costco. I can't eat it as it has potato in it. Not sure what I will do
with it.

On Friday, February 20, 2015 at 3:11:51 PM UTC-8, notbob wrote:
> Seems like the few remaining regulars are no longer interested in
> cooking. Seems like troll hunting/slamming and the like are now rfc's
> primary activities. I'm beginning to miss the oft repeated topics
> like "how to peel a hard boiled egg" or "which is the best"
> pan/pot/skillet/knife topics.
>
> In fact, the shrunken roll-call of rfc regulars has become a list of
> very sad crybabies who would rather dog-pile on another regular or
> fawn over the next comfortable troll, than discuss cooking.

Considering that every other thread currently on rfc is about cooking
something or other, I think notbob has to review his killfile. For
some reason he's keeping the trolls while excluding the food posters.

> If rfc dies from lack of participation, it will be the current
> regulars who will be responsible.

People who bitch about failure to trim posts are in the lead.

On 2015-02-20 23:11:48 +0000, notbob said:

> Seems like the few remaining regulars are no longer interested in
> cooking. Seems like troll hunting/slamming and the like are now rfc's
> primary activities.

Are you slamming rfc?

> I'm beginning to miss the oft repeated topics
> like "how to peel a hard boiled egg" or "which is the best"
> pan/pot/skillet/knife topics.

Repeat away. I'm sure many would like to refine their viewpoints on
the topic, and possibly call people names in the process.

> In fact, the shrunken roll-call of rfc regulars has become a list of
> very sad crybabies who would rather dog-pile on another regular or
> fawn over the next comfortable troll, than discuss cooking.

Are you trolling for a fight by calling people names?

> If rfc dies from lack of participation, it will be the current
> regulars who will be responsible.

It will die. Usenet has been losing weight for years, and now there's
a minor death-rattle...
--
Food good! Fire BAD!! - Frankenstein's Monster

On Fri, 20 Feb 2015 16:57:21 -0800, Glutton > wrote:

> On 2015-02-20 23:11:48 +0000, notbob said:
>
> > Seems like the few remaining regulars are no longer interested in
> > cooking. Seems like troll hunting/slamming and the like are now rfc's
> > primary activities.
>
> Are you slamming rfc?
>
> > I'm beginning to miss the oft repeated topics
> > like "how to peel a hard boiled egg" or "which is the best"
> > pan/pot/skillet/knife topics.
>
> Repeat away. I'm sure many would like to refine their viewpoints on
> the topic, and possibly call people names in the process.
>
> > In fact, the shrunken roll-call of rfc regulars has become a list of
> > very sad crybabies who would rather dog-pile on another regular or
> > fawn over the next comfortable troll, than discuss cooking.
>
> Are you trolling for a fight by calling people names?
>
> > If rfc dies from lack of participation, it will be the current
> > regulars who will be responsible.
>
> It will die. Usenet has been losing weight for years, and now there's
> a minor death-rattle...

You've obviously been here a lot in the past. Who were you before
this?

--
A kitchen without a cook is just a room.

On 2015-02-21 05:23:41 +0000, sf said:

> On Fri, 20 Feb 2015 16:57:21 -0800, Glutton > wrote:
>
>> On 2015-02-20 23:11:48 +0000, notbob said:
>>
>>> Seems like the few remaining regulars are no longer interested in
>>> cooking. Seems like troll hunting/slamming and the like are now rfc's
>>> primary activities.
>>
>> Are you slamming rfc?
>>
>>> I'm beginning to miss the oft repeated topics
>>> like "how to peel a hard boiled egg" or "which is the best"
>>> pan/pot/skillet/knife topics.
>>
>> Repeat away. I'm sure many would like to refine their viewpoints on
>> the topic, and possibly call people names in the process.
>>
>>> In fact, the shrunken roll-call of rfc regulars has become a list of
>>> very sad crybabies who would rather dog-pile on another regular or
>>> fawn over the next comfortable troll, than discuss cooking.
>>
>> Are you trolling for a fight by calling people names?
>>
>>> If rfc dies from lack of participation, it will be the current
>>> regulars who will be responsible.
>>
>> It will die. Usenet has been losing weight for years, and now there's
>> a minor death-rattle...
>
> You've obviously been here a lot in the past. Who were you before
> this?

No, not on rfc a lot, but on usenet since 1992.
--
Food good! Fire BAD!! - Frankenstein's Monster

In article <2015022016572182525-nospam@thanksorg>,
says...
>
> On 2015-02-20 23:11:48 +0000, notbob said:
>
> > Seems like the few remaining regulars are no longer interested in
> > cooking. Seems like troll hunting/slamming and the like are now rfc's
> > primary activities.
>
> Are you slamming rfc?
>
> > I'm beginning to miss the oft repeated topics
> > like "how to peel a hard boiled egg" or "which is the best"
> > pan/pot/skillet/knife topics.
>
> Repeat away. I'm sure many would like to refine their viewpoints on
> the topic, and possibly call people names in the process.

Those topics are like those well-worn stories and arguments and
teasing accusations friends and families loves to drag out and rehash
every so often. Mostly to annoy each other.

If you were at home you could avoid the same-old-same-old rituals by
taking the dog out or disappear to slam around in the kitchen/garage. On
usenet it's even easier, just block the thread.

Janet UK

Janet UK

On 20 Feb 2015 23:11:48 GMT, notbob > wrote:

> In fact, the shrunken roll-call of rfc regulars has become a list of
> very sad crybabies who would rather dog-pile on another regular or
> fawn over the next comfortable troll, than discuss cooking.

Correct.

--
A kitchen without a cook is just a room.

On Friday, February 20, 2015 at 6:11:51 PM UTC-5, notbob wrote:
> Seems like the few remaining regulars are no longer interested in
> cooking. Seems like troll hunting/slamming and the like are now rfc's
> primary activities. I'm beginning to miss the oft repeated topics
> like "how to peel a hard boiled egg" or "which is the best"
> pan/pot/skillet/knife topics.
>
> In fact, the shrunken roll-call of rfc regulars has become a list of
> very sad crybabies who would rather dog-pile on another regular or
> fawn over the next comfortable troll, than discuss cooking.
>
> If rfc dies from lack of participation, it will be the current
> regulars who will be responsible.
>
> nb

We're having a heat wave (relatively speaking); it'll be 32 F and calm
tonight. (It's a lot warmer than yesterday morning's -20 F.)

I'm grilling a lobster tail for tonight, and some chicken
breast for leftovers. The chicken will be served on top of romaine
with balsamic vinaigrette, on sandwiches with chipotle mayonnaise,
and anything else that I get inspired to make.

Cindy Hamilton

"Cindy Hamilton" > wrote in message
...
> On Friday, February 20, 2015 at 6:11:51 PM UTC-5, notbob wrote:
>> Seems like the few remaining regulars are no longer interested in
>> cooking. Seems like troll hunting/slamming and the like are now rfc's
>> primary activities. I'm beginning to miss the oft repeated topics
>> like "how to peel a hard boiled egg" or "which is the best"
>> pan/pot/skillet/knife topics.
>>
>> In fact, the shrunken roll-call of rfc regulars has become a list of
>> very sad crybabies who would rather dog-pile on another regular or
>> fawn over the next comfortable troll, than discuss cooking.
>>
>> If rfc dies from lack of participation, it will be the current
>> regulars who will be responsible.
>>
>> nb
>
> We're having a heat wave (relatively speaking); it'll be 32 F and calm
> tonight. (It's a lot warmer than yesterday morning's -20 F.)
>
> I'm grilling a lobster tail for tonight, and some chicken
> breast for leftovers. The chicken will be served on top of romaine
> with balsamic vinaigrette, on sandwiches with chipotle mayonnaise,
> and anything else that I get inspired to make.

Sounds wonderful


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

On 2015-02-21 12:19, Cindy Hamilton wrote:

>
> We're having a heat wave (relatively speaking); it'll be 32 F and calm
> tonight. (It's a lot warmer than yesterday morning's -20 F.)

We are in a similar situation. It has been down around -17 to -25 C for
the past week (-13F) Today it warmed up almost to freezing. Time to
head out to the dog park before the cold returns. Spring is in four
weeks????

>
> I'm grilling a lobster tail for tonight, and some chicken
> breast for leftovers. The chicken will be served on top of romaine
> with balsamic vinaigrette, on sandwiches with chipotle mayonnaise,
> and anything else that I get inspired to make.
>
Saturday night burgers here.

notbob > wrote in
:

> Seems like the few remaining regulars are no longer interested
> in cooking. Seems like troll hunting/slamming and the like
> are now rfc's primary activities. I'm beginning to miss the
> oft repeated topics like "how to peel a hard boiled egg" or
> "which is the best" pan/pot/skillet/knife topics.
>
> In fact, the shrunken roll-call of rfc regulars has become a
> list of very sad crybabies who would rather dog-pile on
> another regular or fawn over the next comfortable troll, than
> discuss cooking.
>
> If rfc dies from lack of participation, it will be the current
> regulars who will be responsible.
>
> nb

If this is late February, it's time for the repeat of the question
that is never answered with satisfaction: What's wrong with rfc.

Nothing is wrong with rfc. What you need to do is killfile trolls
and spam. And not everything interests everyone, and when
something does spark a discussion on cooking or whatever, try to
not be Captain Bringdown.

--

"If you are neutral in situations of injustice,
you have chosen the side of the oppressor " --
Desmond Tutu

"Michel Boucher" > wrote in message
...
> notbob > wrote in
> :
>
>> Seems like the few remaining regulars are no longer interested
>> in cooking. Seems like troll hunting/slamming and the like
>> are now rfc's primary activities. I'm beginning to miss the
>> oft repeated topics like "how to peel a hard boiled egg" or
>> "which is the best" pan/pot/skillet/knife topics.
>>
>> In fact, the shrunken roll-call of rfc regulars has become a
>> list of very sad crybabies who would rather dog-pile on
>> another regular or fawn over the next comfortable troll, than
>> discuss cooking.
>>
>> If rfc dies from lack of participation, it will be the current
>> regulars who will be responsible.
>>
>> nb
>
> If this is late February, it's time for the repeat of the question
> that is never answered with satisfaction: What's wrong with rfc.
>
> Nothing is wrong with rfc. What you need to do is killfile trolls
> and spam. And not everything interests everyone, and when
> something does spark a discussion on cooking or whatever, try to
> not be Captain Bringdown.

Very good point!
--
http://www.helpforheroes.org.uk/shop/

On 23/02/2015 2:24 AM, Michel Boucher wrote:
> notbob > wrote in
> :
>
>> Seems like the few remaining regulars are no longer interested
>> in cooking. Seems like troll hunting/slamming and the like
>> are now rfc's primary activities. I'm beginning to miss the
>> oft repeated topics like "how to peel a hard boiled egg" or
>> "which is the best" pan/pot/skillet/knife topics.
>>
>> In fact, the shrunken roll-call of rfc regulars has become a
>> list of very sad crybabies who would rather dog-pile on
>> another regular or fawn over the next comfortable troll, than
>> discuss cooking.
>>
>> If rfc dies from lack of participation, it will be the current
>> regulars who will be responsible.
>>
>> nb
>
> If this is late February, it's time for the repeat of the question
> that is never answered with satisfaction: What's wrong with rfc.
>
> Nothing is wrong with rfc. What you need to do is killfile trolls
> and spam. And not everything interests everyone, and when
> something does spark a discussion on cooking or whatever, try to
> not be Captain Bringdown.
>
Exactly.

--

Xeno.

Michel Boucher wrote:

> notbob > wrote in
> :
>
> > Seems like the few remaining regulars are no longer interested
> > in cooking. Seems like troll hunting/slamming and the like
> > are now rfc's primary activities. I'm beginning to miss the
> > oft repeated topics like "how to peel a hard boiled egg" or
> > "which is the best" pan/pot/skillet/knife topics.
> >
> > In fact, the shrunken roll-call of rfc regulars has become a
> > list of very sad crybabies who would rather dog-pile on
> > another regular or fawn over the next comfortable troll, than
> > discuss cooking.
> >
> > If rfc dies from lack of participation, it will be the current
> > regulars who will be responsible.
> >
> > nb
>
> If this is late February, it's time for the repeat of the question
> that is never answered with satisfaction: What's wrong with rfc.
>
> Nothing is wrong with rfc. What you need to do is killfile trolls
> and spam. And not everything interests everyone, and when
> something does spark a discussion on cooking or whatever, try to
> not be Captain Bringdown.


We should do with the whiners what Khrushchev did with Molotov - exile them to the Mongolian Peoples' Republic...

;-)


--
Best
Greg

On 2015-02-22 19:10, wrote:
> Michel Boucher wrote:
>
>> notbob > wrote in
>> :
>>
>>> Seems like the few remaining regulars are no longer interested
>>> in cooking. Seems like troll hunting/slamming and the like
>>> are now rfc's primary activities. I'm beginning to miss the
>>> oft repeated topics like "how to peel a hard boiled egg" or
>>> "which is the best" pan/pot/skillet/knife topics.
>>>
>>> In fact, the shrunken roll-call of rfc regulars has become a
>>> list of very sad crybabies who would rather dog-pile on
>>> another regular or fawn over the next comfortable troll, than
>>> discuss cooking.
>>>
>>> If rfc dies from lack of participation, it will be the current
>>> regulars who will be responsible.
>>>
>>> nb
>>
>> If this is late February, it's time for the repeat of the question
>> that is never answered with satisfaction: What's wrong with rfc.
>>
>> Nothing is wrong with rfc. What you need to do is killfile trolls
>> and spam. And not everything interests everyone, and when
>> something does spark a discussion on cooking or whatever, try to
>> not be Captain Bringdown.
>
>
> We should do with the whiners what Khrushchev did with Molotov - exile them to the Mongolian Peoples' Republic...
>
>



Okay... exiled back to the Bozo bin like you were with your other names.

Dave Smith wrote:
wrote:
>> Michel Boucher wrote:
>>
>>> notbob > wrote in
>>> :
>>>
>>>> Seems like the few remaining regulars are no longer interested
>>>> in cooking. Seems like troll hunting/slamming and the like
>>>> are now rfc's primary activities. I'm beginning to miss the
>>>> oft repeated topics like "how to peel a hard boiled egg" or
>>>> "which is the best" pan/pot/skillet/knife topics.
>>>>
>>>> In fact, the shrunken roll-call of rfc regulars has become a
>>>> list of very sad crybabies who would rather dog-pile on
>>>> another regular or fawn over the next comfortable troll, than
>>>> discuss cooking.
>>>>
>>>> If rfc dies from lack of participation, it will be the current
>>>> regulars who will be responsible.
>>>>
>>>> nb
>>>
>>> If this is late February, it's time for the repeat of the question
>>> that is never answered with satisfaction: What's wrong with rfc.
>>>
>>> Nothing is wrong with rfc. What you need to do is killfile trolls
>>> and spam. And not everything interests everyone, and when
>>> something does spark a discussion on cooking or whatever, try to
>>> not be Captain Bringdown.
>>
>> We should do with the whiners what Khrushchev did with Molotov - exile them to the Mongolian Peoples' Republic...
>
>Okay... exiled back to the Bozo bin like you were with your other names.

What other name... Gregory Morrow has been here long, LONG before you
and has always used the same name.... used to be a regular who posted
every day but for whatever reason now he lurks and posts now and
again. Do you even know who Khrushchev was... he was my father... he
would have made Putin look like a girl scout.

I am a newbie lurker of sorts.

I can't see anything right about this group. I can't even see what it's
purpose is.

It clearly isn't about food much
Definitely not about the culinary arts or fine cooking
Not a friendly place at all.
Seems to be exclusively for USA based posters only which is odd, this
being the internet
Sometimes I have read posts which make me think this is a group for
people with eating disorders, where you can come to share obsessive food
fantasies, but only sometimes.

Generally astonished at the high level of abuse and the low level of
knowledge and discretion. Bizarre.

Tim W

"Tim w" > wrote in message
...
> I am a newbie lurker of sorts.
>
> I can't see anything right about this group. I can't even see what it's
> purpose is.
>
> It clearly isn't about food much
> Definitely not about the culinary arts or fine cooking
> Not a friendly place at all.
> Seems to be exclusively for USA based posters only which is odd, this
> being the internet
> Sometimes I have read posts which make me think this is a group for people
> with eating disorders, where you can come to share obsessive food
> fantasies, but only sometimes.
>
> Generally astonished at the high level of abuse and the low level of
> knowledge and discretion. Bizarre.
>
> Tim W

Hi Tim. I am in UK too and I agree with what you say. There are some nice
people here who are interested in food and cooking. Please talk about food
and give the rest of us a chance to do so too?




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

On 2/22/2015 11:45 AM, Tim w wrote:

> I can't see anything right about this group. I can't even see what it's
> purpose is.

The intent is obvious from the name, but the reality from actual
postings is far different. As much of a hangout where many topics are
discussed.

>
> It clearly isn't about food much
> Definitely not about the culinary arts or fine cooking
> Not a friendly place at all.
> Seems to be exclusively for USA based posters only which is odd, this
> being the internet

Most newsgroups do have the vast majority of posters from the USA, some
from Canada, fewer from the UK and other places. Everyone is welcome,
but participation from other countries is slim. The English language is
probably a barrier for some too. You are welcome to post in your
native tongue, but don't expect much in the way of replies as there are
few bilinguals here.

What do you call a person that speaks three languages? Trilingual

What do you call a person that speaks two languages? Bilingual

What do you call a person that speaks one language? American

We have had and do have members from Europe, South Africa, Australia,
Central American, Orient. They are a small number compared to the US.

> Sometimes I have read posts which make me think this is a group for
> people with eating disorders, where you can come to share obsessive food
> fantasies, but only sometimes.

At least eating disorders involve cooking.
>

On Sunday, February 22, 2015 at 11:45:34 AM UTC-5, Tim w wrote:
> I am a newbie lurker of sorts.
>
> I can't see anything right about this group. I can't even see what it's
> purpose is.
>
> It clearly isn't about food much
> Definitely not about the culinary arts or fine cooking

You're partially right. It's not just about fine cooking.

It's also about the sort of cooking that is done after coming
home from work to get something on the table before the kids
have to go to soccer practice.

It's about the sort of cooking that someone who is suddenly single
has to learn to do.

It's about the sort of cooking that we working people do on weekends
to generate leftovers for lunches for the following week.

It's also a little bit like a cocktail party where not all of the
attendees like each other. Some of us have very nice conversations;
some of us take advantage of the anonymity to say things that our
mothers never raised us to say.

> Not a friendly place at all.

I think you'll find that if you don't read threads once they get past
about 20 messages long, you'll find this is a much friendlier place.

Frankly, the thing I like best about rec.food.cooking is to see
how differently the various people approach and relate to food.

Try initiating a thread about cooking, and see where it leads.

And remember, no matter what they think, the other posters here don't
actually have the right to judge your cookery.


Cindy Hamilton

"Cindy Hamilton" > wrote in message
...
> On Sunday, February 22, 2015 at 11:45:34 AM UTC-5, Tim w wrote:
>> I am a newbie lurker of sorts.
>>
>> I can't see anything right about this group. I can't even see what it's
>> purpose is.
>>
>> It clearly isn't about food much
>> Definitely not about the culinary arts or fine cooking
>
> You're partially right. It's not just about fine cooking.
>
> It's also about the sort of cooking that is done after coming
> home from work to get something on the table before the kids
> have to go to soccer practice.
>
> It's about the sort of cooking that someone who is suddenly single
> has to learn to do.
>
> It's about the sort of cooking that we working people do on weekends
> to generate leftovers for lunches for the following week.
>
> It's also a little bit like a cocktail party where not all of the
> attendees like each other. Some of us have very nice conversations;
> some of us take advantage of the anonymity to say things that our
> mothers never raised us to say.
>
>> Not a friendly place at all.
>
> I think you'll find that if you don't read threads once they get past
> about 20 messages long, you'll find this is a much friendlier place.
>
> Frankly, the thing I like best about rec.food.cooking is to see
> how differently the various people approach and relate to food.
>
> Try initiating a thread about cooking, and see where it leads.
>
> And remember, no matter what they think, the other posters here don't
> actually have the right to judge your cookery.
>
>
> Cindy Hamilton

+10,000

"Cheri" > wrote in message
...
>
> "Cindy Hamilton" > wrote in message
> ...
>> On Sunday, February 22, 2015 at 11:45:34 AM UTC-5, Tim w wrote:
>>> I am a newbie lurker of sorts.
>>>
>>> I can't see anything right about this group. I can't even see what it's
>>> purpose is.
>>>
>>> It clearly isn't about food much
>>> Definitely not about the culinary arts or fine cooking
>>
>> You're partially right. It's not just about fine cooking.
>>
>> It's also about the sort of cooking that is done after coming
>> home from work to get something on the table before the kids
>> have to go to soccer practice.
>>
>> It's about the sort of cooking that someone who is suddenly single
>> has to learn to do.
>>
>> It's about the sort of cooking that we working people do on weekends
>> to generate leftovers for lunches for the following week.
>>
>> It's also a little bit like a cocktail party where not all of the
>> attendees like each other. Some of us have very nice conversations;
>> some of us take advantage of the anonymity to say things that our
>> mothers never raised us to say.
>>
>>> Not a friendly place at all.
>>
>> I think you'll find that if you don't read threads once they get past
>> about 20 messages long, you'll find this is a much friendlier place.
>>
>> Frankly, the thing I like best about rec.food.cooking is to see
>> how differently the various people approach and relate to food.
>>
>> Try initiating a thread about cooking, and see where it leads.
>>
>> And remember, no matter what they think, the other posters here don't
>> actually have the right to judge your cookery.
>>
>>
>> Cindy Hamilton
>
> +10,000

Are you sure???

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

On Mon, 23 Feb 2015 06:49:53 -0800 (PST), Cindy Hamilton
> wrote:

>On Sunday, February 22, 2015 at 11:45:34 AM UTC-5, Tim w wrote:
>> I am a newbie lurker of sorts.
>>
>> I can't see anything right about this group. I can't even see what it's
>> purpose is.
>>
>> It clearly isn't about food much
>> Definitely not about the culinary arts or fine cooking
>
>You're partially right. It's not just about fine cooking.
>
>It's also about the sort of cooking that is done after coming
>home from work to get something on the table before the kids
>have to go to soccer practice.
>
>It's about the sort of cooking that someone who is suddenly single
>has to learn to do.
>
>It's about the sort of cooking that we working people do on weekends
>to generate leftovers for lunches for the following week.
>
>It's also a little bit like a cocktail party where not all of the
>attendees like each other. Some of us have very nice conversations;
>some of us take advantage of the anonymity to say things that our
>mothers never raised us to say.
>
>> Not a friendly place at all.
>
>I think you'll find that if you don't read threads once they get past
>about 20 messages long, you'll find this is a much friendlier place.
>
>Frankly, the thing I like best about rec.food.cooking is to see
>how differently the various people approach and relate to food.
>
>Try initiating a thread about cooking, and see where it leads.
>
>And remember, no matter what they think, the other posters here don't
>actually have the right to judge your cookery.

Unfortunately those who complain the most contribute the least... to
wit Tim, he's given nada, he's strictly a taker.

"Brooklyn1" > wrote in message
...
> On Mon, 23 Feb 2015 06:49:53 -0800 (PST), Cindy Hamilton
> > wrote:
>
>>On Sunday, February 22, 2015 at 11:45:34 AM UTC-5, Tim w wrote:
>>> I am a newbie lurker of sorts.
>>>
>>> I can't see anything right about this group. I can't even see what it's
>>> purpose is.
>>>
>>> It clearly isn't about food much
>>> Definitely not about the culinary arts or fine cooking
>>
>>You're partially right. It's not just about fine cooking.
>>
>>It's also about the sort of cooking that is done after coming
>>home from work to get something on the table before the kids
>>have to go to soccer practice.
>>
>>It's about the sort of cooking that someone who is suddenly single
>>has to learn to do.
>>
>>It's about the sort of cooking that we working people do on weekends
>>to generate leftovers for lunches for the following week.
>>
>>It's also a little bit like a cocktail party where not all of the
>>attendees like each other. Some of us have very nice conversations;
>>some of us take advantage of the anonymity to say things that our
>>mothers never raised us to say.
>>
>>> Not a friendly place at all.
>>
>>I think you'll find that if you don't read threads once they get past
>>about 20 messages long, you'll find this is a much friendlier place.
>>
>>Frankly, the thing I like best about rec.food.cooking is to see
>>how differently the various people approach and relate to food.
>>
>>Try initiating a thread about cooking, and see where it leads.
>>
>>And remember, no matter what they think, the other posters here don't
>>actually have the right to judge your cookery.
>
> Unfortunately those who complain the most contribute the least... to
> wit Tim, he's given nada, he's strictly a taker.

Exactly what did he take? A good cussing from you? What did you make for
lunch, me a can of green beans added to a can of Swanson's Chicken Broth,
heated, pureed with stick blender until smooth, seasonings, a couple of
slices of crumbled bacon added along with the drippings from the bacon, stir
and eat. Quick and tasty. Mmmmmmmmmmmmmmmm.

Cheri

Answer: It includes navel-gazing threads like this.

-- Larry

On Sunday, February 22, 2015 at 11:45:34 AM UTC-5, Tim w wrote:
> I am a newbie lurker of sorts.
>
> I can't see anything right about this group. I can't even see what it's
> purpose is.
>
> It clearly isn't about food much
> Definitely not about the culinary arts or fine cooking
> Not a friendly place at all.
> Seems to be exclusively for USA based posters only which is odd, this
> being the internet
> Sometimes I have read posts which make me think this is a group for
> people with eating disorders, where you can come to share obsessive food
> fantasies, but only sometimes.
>
> Generally astonished at the high level of abuse and the low level of
> knowledge and discretion. Bizarre.
>
> Tim W

Go suck a dick Tim.

On Tue, 24 Feb 2015 09:17:39 -0800 (PST), wrote:

>On Sunday, February 22, 2015 at 11:45:34 AM UTC-5, Tim w wrote:
>> I am a newbie lurker of sorts.
>>
>> I can't see anything right about this group. I can't even see what it's
>> purpose is.
>>
>> It clearly isn't about food much
>> Definitely not about the culinary arts or fine cooking
>> Not a friendly place at all.
>> Seems to be exclusively for USA based posters only which is odd, this
>> being the internet
>> Sometimes I have read posts which make me think this is a group for
>> people with eating disorders, where you can come to share obsessive food
>> fantasies, but only sometimes.
>>
>> Generally astonished at the high level of abuse and the low level of
>> knowledge and discretion. Bizarre.
>>
>> Tim W
>
>Go suck a dick Tim.

Tim is imdeed a faggot name. The only reason to use the name Tim on
usenet is in hopes of attracting other faggots to hook up with

On 23/02/2015 4:13 AM, wrote:
> On Sun, 22 Feb 2015 16:45:34 +0000, Tim w > wrote:
>
>> I am a newbie lurker of sorts.
>>
>> I can't see anything right about this group. I can't even see what it's
>> purpose is.
>>
>> It clearly isn't about food much
>> Definitely not about the culinary arts or fine cooking
>> Not a friendly place at all.
>> Seems to be exclusively for USA based posters only which is odd, this
>> being the internet
>> Sometimes I have read posts which make me think this is a group for
>> people with eating disorders, where you can come to share obsessive food
>> fantasies, but only sometimes.
>>
>> Generally astonished at the high level of abuse and the low level of
>> knowledge and discretion. Bizarre.
>>
>> Tim W
>>
> Well I'm newish too but I find if you ask a direct question about
> cooking something, you get plenty of answers. Now maybe not all are
> nice, but who cares ? Usenet was always like that since it
> transitioned from BBs.

I have found that here. Some interesting discussions going on.
>
> As with any other usenet group, there will always be thread drift and
> often it's the thread drift that is most entertaining.

Thread drift is the way of human nature. Just listen in to a
conversation between people and you see the same thing happening face to
face.


> If you are too thin skinned then maybe usenet in general is not for you.

A thick skin is a decided advantage anywhere in usenet.
>
> So ask a cooking question and see what happens
>


--

Xeno.

On Mon, 23 Feb 2015 09:15:36 +1100, Xeno >
wrote:

>On 23/02/2015 4:13 AM, wrote:
>
>> If you are too thin skinned then maybe usenet in general is not for you.
>
>A thick skin is a decided advantage anywhere in usenet.

You of all people clearly have that attribute. How many groups have
you been driven off over that past decade or two? Quite a few, that
much I do know. Let's see if you've learnt anything and can maintain a
presence here in the long term... these guys on RFC have no idea what
your story is yet. 'Yet' being the operative word.

On 23/02/2015 3:51 PM, wrote:
> On Mon, 23 Feb 2015 09:15:36 +1100, Xeno >
> wrote:
>
>> On 23/02/2015 4:13 AM, wrote:
>>
>>> If you are too thin skinned then maybe usenet in general is not for you.
>>
>> A thick skin is a decided advantage anywhere in usenet.
>
> You of all people clearly have that attribute. How many groups have
> you been driven off over that past decade or two?

None

> Quite a few, that much I do know.

Name them!

> Let's see if you've learnt anything and can maintain a
> presence here in the long term... these guys on RFC have no idea what
> your story is yet. 'Yet' being the operative word.
>
They seem much more aware of your story.

--

Xeno.

"Xeno" > wrote in message
...
> On 23/02/2015 3:51 PM, wrote:
>> On Mon, 23 Feb 2015 09:15:36 +1100, Xeno >
>> wrote:
>>
>>> On 23/02/2015 4:13 AM, wrote:
>>>
>>>> If you are too thin skinned then maybe usenet in general is not for
>>>> you.
>>>
>>> A thick skin is a decided advantage anywhere in usenet.
>>
>> You of all people clearly have that attribute. How many groups have
>> you been driven off over that past decade or two?
>
> None
>
>> Quite a few, that much I do know.
>
> Name them!
>
>> Let's see if you've learnt anything and can maintain a
>> presence here in the long term... these guys on RFC have no idea what
>> your story is yet. 'Yet' being the operative word.
>>
> They seem much more aware of your story.

You mean like when he told someone to shoot themselves?

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

On 22/02/2015 17:13, wrote:
> On Sun, 22 Feb 2015 16:45:34 +0000, Tim w > wrote:
>
>> I am a newbie lurker of sorts.
>>
>> I can't see anything right about this group. I can't even see what it's
>> purpose is.
>>
>> It clearly isn't about food much
>> Definitely not about the culinary arts or fine cooking

[...]
>
>
> So ask a cooking question and see what happens
>

Nothing I have read here tells me that there is any point in trying to
discuss cooking.

Tim W

"Tim w" > wrote in message
...

> Nothing I have read here tells me that there is any point in trying to
> discuss cooking.

Ignore those that tell you to Google instead of asking. There are some of
us who are interested in discussing food and not just in being the 'know it
alls'!

Today I am cooking a simple dish called 'Modenese Pork Chops'

Recipe available on request ;-)

... and I shall make Lyonaisse potatoes to accompany the chops!

What are you cooking today?

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

On 23/02/2015 9:27 PM, Ophelia wrote:
>
>
> "Tim w" > wrote in message
> ...
>
>> Nothing I have read here tells me that there is any point in trying to
>> discuss cooking.
>
> Ignore those that tell you to Google instead of asking. There are some
> of us who are interested in discussing food and not just in being the
> 'know it alls'!
>
> Today I am cooking a simple dish called 'Modenese Pork Chops'
>
> Recipe available on request ;-)
>
> ... and I shall make Lyonaisse potatoes to accompany the chops!
>
> What are you cooking today?
>
I had steamed brown parboiled rice with fried eggplant suitably spiced
up with the usual suspects - including hot chillies.
The eggplant was a type I hadn't seen before, an unusual one, at least
for here; http://tinyurl.com/plsrz2t
It was the long purple type at the bottom of the picture. The more usual
variety we have are the dark pear shaped ones at the top of the picture.

--

Xeno.

"Xeno" > wrote in message
...
> On 23/02/2015 9:27 PM, Ophelia wrote:
>>
>>
>> "Tim w" > wrote in message
>> ...
>>
>>> Nothing I have read here tells me that there is any point in trying to
>>> discuss cooking.
>>
>> Ignore those that tell you to Google instead of asking. There are some
>> of us who are interested in discussing food and not just in being the
>> 'know it alls'!
>>
>> Today I am cooking a simple dish called 'Modenese Pork Chops'
>>
>> Recipe available on request ;-)
>>
>> ... and I shall make Lyonaisse potatoes to accompany the chops!
>>
>> What are you cooking today?
>>
> I had steamed brown parboiled rice with fried eggplant suitably spiced up
> with the usual suspects - including hot chillies.
> The eggplant was a type I hadn't seen before, an unusual one, at least for
> here; http://tinyurl.com/plsrz2t
> It was the long purple type at the bottom of the picture. The more usual
> variety we have are the dark pear shaped ones at the top of the picture.

I have only ever seen the dark pear shaped ones here.

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