Xeno wrote:
>Ophelia wrote:
>> "Tim w" wrote:
>>
>>> 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.

Those long narrow eggplant are the Oriental type, I grow a lot of
those as they grill well, just slice lengthwise, brush with oil,
season and slap on the grill. I also grow a particular version that
some females enjoy:
http://i59.tinypic.com/24ew95s.jpg

"Ophelia" wrote:
>"Tim w" wrote:
>
>> Nothing I have read here tells me that there is any point in trying to
>> discuss cooking.

During the few days you've been here I haven't seen you post anything
that indicates you've ever cooked anything, all you've been doing here
is trespassing and stinking like a pile of shit while spreading hate
and discontent.

>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 ;-)

Recipe available on request is about the same as telling someone to
google... actually it's easier and a lot quicker to google... why not
simply post a recipe without having to be cajoled?
I like this version:
http://www.dreaminginitalian.com/201...-modena-style/
I prepare this dish often only I prefer to use the less pricey
shoulder chops, I think it wasteful to braise loin chops, plus they're
too lean to braise well. This is excellent served over pasta. I
season with Penzeys Italian herbs, s n' p... I prefer the dago red in
my glass. When I cook this dish I make a triple batch and freeze a
couple containers. for next time... I suggest removing the bones
before serving/freezing, they fall away anyway, that's how you know
it's done. This is a great dish for those inexpensive family packs of
pork chops.

"Ophelia" > wrote in message
...
>
>
> "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?

My oven gave out a week or so ago, so I'm waiting for the new one to be
installed this week. I will be making pan fried pork chops this evening with
cauliflower and a green salad. What are Modenese PC's? And no, I'm not
interested in Googling it. ;-)

Cheri

On Monday, February 23, 2015 at 10:20:59 AM UTC-7, Cheri wrote:
> "Ophelia" > wrote in message
> ...
> >
> >
> > "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?
>
> My oven gave out a week or so ago, so I'm waiting for the new one to be
> installed this week. I will be making pan fried pork chops this evening with
> cauliflower and a green salad. What are Modenese PC's? And no, I'm not
> interested in Googling it. ;-)
>
> Cheri

They are Italian computer systems...I Googled.

"Cheri" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "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?
>
> My oven gave out a week or so ago, so I'm waiting for the new one to be
> installed this week. I will be making pan fried pork chops this evening
> with cauliflower and a green salad. What are Modenese PC's? And no, I'm
> not interested in Googling it. ;-)

How dare you ask questions in a cooking group??? *snort*

Anyway, very simple recipe. Brown chops in butter, add garlic, rosemary and
seasoning along with white wine and simmer about 20 mins until cooked.

I hope you are getting a lovely oven and I look forward to hearing about it,
although if you tell me what kind of oven it is, I suppose I ought to Google
it ... I wouldn't want to annoy other posters ...


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

"Tim w" > wrote in message
...

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

Well, start a discussion.

Cheri

On Mon, 23 Feb 2015 09:29:19 -0800, "Cheri" >
wrote:

>
>"Tim w" > wrote in message
...
>
>> Nothing I have read here tells me that there is any point in trying to
>> discuss cooking.
>>
>> Tim W
>
>Well, start a discussion.

He already did, all negativity... best to tell him to cop a walk and
don't let the door hit his dumb ass.

> wrote in message
...
> On Mon, 23 Feb 2015 09:56:22 +0000, Tim w > wrote:
>
>>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
>
> You shouldn't complain if you don't try to see what happens !

Or even to try and discuss cooking!


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

On Sun, 22 Feb 2015 18:11:00 GMT, "l not -l" > wrote:

>
>On 22-Feb-2015, 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
>
>What seems bazarre to me is, feeling the way you do about RFC, that you
>return. I would like to know what you find compelling enough to overcome
>the negatives.

This Timmy certainly hasn't any culinary knowledge to share. Perhaps
he'll fit in with the contingency that spends every minute of their
lives here but contributes nothing but the minutia of their personal
lives and slamming each other and Walmart. Years ago people would
read the how-tos regarding usenet but now they just dive into the pool
without so much as a howdy, with nothing good to say, and nothing on
topic to share. These days too many go under several monikers so I
don't trust or respect any of them.

On 22/02/2015 20:08, Brooklyn1 wrote:
> On Sun, 22 Feb 2015 18:11:00 GMT, "l not -l" > wrote:
>
>>
>> On 22-Feb-2015, 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
>>
>> What seems bazarre to me is, feeling the way you do about RFC, that you
>> return. I would like to know what you find compelling enough to overcome
>> the negatives.
>
> This Timmy certainly hasn't any culinary knowledge to share. Perhaps
> he'll fit in with the contingency that spends every minute of their
> lives here but contributes nothing but the minutia of their personal
> lives and slamming each other and Walmart. Years ago people would
> read the how-tos regarding usenet but now they just dive into the pool
> without so much as a howdy, with nothing good to say, and nothing on
> topic to share. These days too many go under several monikers so I
> don't trust or respect any of them.
>
>
meh

On 22/02/2015 18:11, l not -l wrote:
> On 22-Feb-2015, 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
>
> What seems bazarre to me is, feeling the way you do about RFC, that you
> return. I would like to know what you find compelling enough to overcome
> the negatives.
>

I pop in and scan the posts from time to time. Guiltily, it is a peverse
and compulsive sort of voyeurism. Like watching Jeremy Kyle.

Tim w

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

> Seems like the few remaining regulars are no longer interested in
> cooking.

What I think is wrong with rfc is that all the substantive exchanges
seem to come buried in topics with wholly misleading names.
"Yesterday's Spaghetti" has a discussion of growing your own herbs,
which herbs shouldn't never be used in spaghetti (you idiot), and off
to other pastas, other idiots, mechancially de-seeding olives and
finishing with competing olive tapenade recipes.

Similarly there may be great discussions inside "Squash Biscuit", "OT:
Walmart" or "Julie Sux". Even higher likelihood it is a spat between
any number of combatants sounding curiously similar to the last 12
spats among them.

So, as a culinary metaphor, the problem is like being forced to eat the
entire chicken, bones and wings and head, if you want to get to the
good part.

Damn you Usenet! Damn you!
--
Food good! Fire BAD!! - Frankenstein's Monster

On Tue, 24 Feb 2015 15:19:02 -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.
>
>What I think is wrong with rfc is that all the substantive exchanges
>seem to come buried in topics with wholly misleading names.
>"Yesterday's Spaghetti" has a discussion of growing your own herbs,
>which herbs shouldn't never be used in spaghetti (you idiot), and off
>to other pastas, other idiots, mechancially de-seeding olives and
>finishing with competing olive tapenade recipes.
>
>Similarly there may be great discussions inside "Squash Biscuit", "OT:
>Walmart" or "Julie Sux". Even higher likelihood it is a spat between
>any number of combatants sounding curiously similar to the last 12
>spats among them.
>
>So, as a culinary metaphor, the problem is like being forced to eat the
>entire chicken, bones and wings and head, if you want to get to the
>good part.
>
>Damn you Usenet! Damn you!

No you are not forced to read any post that you don't want or any
poster that you don't like. Use a program that lets you ignore any
poster or topic you do not want to read. Out of the 3 that you
mentioned, I only saw 1, and only read part of it.

Makes life on rfc much nicer. On the other hand, you don't have to
read rfc.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On 2015-02-24 23:44:52 +0000, The Cook said:

> On Tue, 24 Feb 2015 15:19:02 -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.
>>
>> What I think is wrong with rfc is that all the substantive exchanges
>> seem to come buried in topics with wholly misleading names.
>> "Yesterday's Spaghetti" has a discussion of growing your own herbs,
>> which herbs shouldn't never be used in spaghetti (you idiot), and off
>> to other pastas, other idiots, mechancially de-seeding olives and
>> finishing with competing olive tapenade recipes.
>>
>> Similarly there may be great discussions inside "Squash Biscuit", "OT:
>> Walmart" or "Julie Sux". Even higher likelihood it is a spat between
>> any number of combatants sounding curiously similar to the last 12
>> spats among them.
>>
>> So, as a culinary metaphor, the problem is like being forced to eat the
>> entire chicken, bones and wings and head, if you want to get to the
>> good part.
>>
>> Damn you Usenet! Damn you!
>
> No you are not forced to read any post that you don't want or any
> poster that you don't like.

That has nothing to do with my point: You still have to dig through the
whole stinking pile to find, for example, a recipe for tapenade.

> Use a program that lets you ignore any poster or topic you do not want to read.

I do.

> Out of the 3 that you mentioned, I only saw 1, and only read part of it.

A topic header as stated does not indicate the myriad topics in
actually includes. That was the crux of my post. I've already
killfiled every topic that includes "breakfast" or "dessert", for
instance, since I care for neither. Still, every breakfast topic that
winds up in a detailed discussion of grinding one's own sausage
(something I do care about), is lost.

> Makes life on rfc much nicer. On the other hand, you don't have to read rfc.

I said it's a drag to work so hard to find value. Your counter: You
don't have to have value. Satori!
--
Food good! Fire BAD!! - Frankenstein's Monster

In article <2015022510024886591-nospam@thanksorg>,
says...

> That has nothing to do with my point: You still have to dig through the
> whole stinking pile to find, for example, a recipe for tapenade.

eh? That's what search engines are for.

Janet UK

On 2015-02-25 21:38:33 +0000, Janet said:

> In article <2015022510024886591-nospam@thanksorg>,
> says...
>
>> That has nothing to do with my point: You still have to dig through the
>> whole stinking pile to find, for example, a recipe for tapenade.
>
> eh? That's what search engines are for.

Only when you know you're looking for a recipe for tapenade. In my case
I'm looking for useful information on the topic of cooking, and am
frustrated that some of it lives buried in threads of endless feuding
and within a subject that bears no relation.

Ah well. That's life. That's usenet. And at least in this one case
it's on-topic.

I'll respond to no more confused suggestions having nothing to do with
my complaint. That you for your input!
--
Food good! Fire BAD!! - Frankenstein's Monster

On Tuesday, February 24, 2015 at 5:19:05 PM UTC-6, Glutton wrote:

>
> So, as a culinary metaphor, the problem is like being forced to eat the
> entire chicken, bones and wings and head, if you want to get to the
> good part.
>
To me, the wings *are* the "good part."
>
--Bryan

On Wed, 25 Feb 2015 11:52:15 -0800 (PST), Bryan-TGWWW
> wrote:

>On Tuesday, February 24, 2015 at 5:19:05 PM UTC-6, Glutton wrote:
>
>>
>> So, as a culinary metaphor, the problem is like being forced to eat the
>> entire chicken, bones and wings and head, if you want to get to the
>> good part.
>>
>To me, the wings *are* the "good part."

Thigh/thigh fillet, wings and even the 'parson's nose' are my
favourite parts. Least favourite is the breast... too dry and bland
for me, generally speaking.

On 2015-02-25 19:52:15 +0000, Bryan-TGWWW said:

> On Tuesday, February 24, 2015 at 5:19:05 PM UTC-6, Glutton wrote:
>
>>
>> So, as a culinary metaphor, the problem is like being forced to eat the
>> entire chicken, bones and wings and head, if you want to get to the
>> good part.
>>
> To me, the wings *are* the "good part."

I meant feathers.
--
Food good! Fire BAD!! - Frankenstein's Monster