"Xeno" > wrote in message
...
> On 23/02/2015 8:14 PM, Ophelia wrote:
>>
>>
>> "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?
>>
> He and his ilk on another newsgroup are always doing that to posters who
> refuse to be driven out of their cliquey little group. The phrase they are
> fond of using is "Go top yourself!" or similar. You will have noticed his
> "projection" in accusing me of doing the same. The difference is, I had no
> understanding of who they were referring to being a "newbie" in that
> particular group at the time. They have been trying to discredit me ever
> since.

I have noticed. Well I would rather read your posts than his vindictive
drivel.

--
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.

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.

On Friday, February 20, 2015 at 11:20:57 PM UTC-6, sf wrote:
> On Fri, 20 Feb 2015 20:09:21 -0500, jmcquown >
> wrote:
>
> > The newbies or folks who were gone for a while are often treated
> > harshly. For example, KenK comes to mind. He's an elderly widower,
> > trying to figure out how to cook. His questions about cooking are often
> > dumped on. Why? Because we're all somehow superior?
>
> Agree about the dumping on KenK.
>
I don't recall anyone ^ever^ giving him crap for asking questions.
When he posts shitty recipes, I treat him just like I would anyone
else who posts a shitty recipe.

The current shitty recipe is Mr. Brotherly Love's raw egg white
salad dressing.
>
--Bryan

"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/

On 23/02/2015 9:59 PM, Ophelia wrote:
>
>
> "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.
>
Up until the other day when my wife was given those long ones, I had no
idea there were many other varieties. I have been "educated"! ;-)


--

Xeno.

"Xeno" > wrote in message
...
> On 23/02/2015 9:59 PM, Ophelia wrote:
>>
>>
>> "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.
>>
> Up until the other day when my wife was given those long ones, I had no
> idea there were many other varieties. I have been "educated"! ;-)

Now I have been too

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

On Mon, 23 Feb 2015 22:07:33 +1100, Xeno >
wrote:

>On 23/02/2015 9:59 PM, Ophelia wrote:
>>
>>
>> "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.
>>
>Up until the other day when my wife was given those long ones, I had no
>idea there were many other varieties. I have been "educated"! ;-)

I have been growing the long thin ones for about 10 years.
--
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)

> 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/

"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.

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

You probably haven't looked as the Oriental version is very popular
everywhere, but you can grow them, there are many types of eggplant,
seeds are readily available.
http://www.burpee.com/vegetables/eggplants

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

In article >, gravesend10
@verizon.net says...
>
> "Ophelia" wrote:
> >"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.
> >
> >I have only ever seen the dark pear shaped ones here.
>
> You probably haven't looked as the Oriental version is very popular
> everywhere,

They're available in asian stores in Glasgow. So are the little pale
ones.

Janet UK

"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

"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

"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

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/

"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/

"Roy" > wrote in message
...
> 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.

Not in my skillet))


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

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

I'm getting a GE self cleaning wall oven, nothing fancy. I didn't buy it
from here, but this is it. I hope it lasts for my lifetime. LOL

http://www.wdcappliances.com/cooking...00IaArpg8P8HAQ

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.

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.

"Cheri" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "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 ...
>
> I'm getting a GE self cleaning wall oven, nothing fancy. I didn't buy it
> from here, but this is it. I hope it lasts for my lifetime. LOL
>
> http://www.wdcappliances.com/cooking...00IaArpg8P8HAQ

Nice ))

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

"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

On Mon, 23 Feb 2015 11:01:36 -0800, "Cheri" >
wrote:

>
>"Ophelia" > wrote in message
...
>>
>>
>> "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 ...
>
>I'm getting a GE self cleaning wall oven, nothing fancy. I didn't buy it
>from here, but this is it. I hope it lasts for my lifetime. LOL
>
>http://www.wdcappliances.com/cooking...00IaArpg8P8HAQ

Looks plenty fancy to me... has lots of new features that weren't
available when I bought my GE Profile stove nearly 20 years ago. I'm
sure you'll enjoy it, good luck!

"Brooklyn1" > wrote in message

> Looks plenty fancy to me... has lots of new features that weren't
> available when I bought my GE Profile stove nearly 20 years ago. I'm
> sure you'll enjoy it, good luck!

Thank you, I have a GE profile gas cooktop which I do love and it's been
very dependable. I have had a Fridgidaire oven which I bought new 14 years
ago, never cared much for it because it was hard to use for me, but I admit
I did a really stupid thing a few months ago, yes stupid. I was using one of
those silicone oven liners and turned it on to self-clean while forgetting
to take the liner out. What a mess, so I don't think it actually worked
right after that, and finally just gave up the ghost. My fault I think.

Cheri

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?

Judy

Answer: It includes navel-gazing threads like this.

-- Larry

"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


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

"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?
>
> Judy

Yes Judy, you were one that I mentioned when you posted some really good
recipes, even a couple from your granddaughter, and a poster (we all know
who) said some really awful things to you and about her. It was disgusting
to say the least, but I wish you would continue to post since you cook a lot
like I do and I like your recipes. Unfortunately, some other newsgroups are
just about as hostile, and you know what I'm talking about. LOL

Cheri

"Cheri" > wrote in message
...
>
> "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?
>>
>> Judy
>
> Yes Judy, you were one that I mentioned when you posted some really good
> recipes, even a couple from your granddaughter, and a poster (we all know
> who) said some really awful things to you and about her. It was disgusting
> to say the least, but I wish you would continue to post since you cook a
> lot like I do and I like your recipes. Unfortunately, some other
> newsgroups are just about as hostile, and you know what I'm talking about.
> LOL

+1
--
http://www.helpforheroes.org.uk/shop/

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 Tue, 24 Feb 2015 14:48:29 -0000, "Ophelia"
> wrote:

>
>
> 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.

True, but those people bring the vindictiveness upon themselves. Some
people simply have a negative cowardly disposition, they like to
insult but can't handle the incoming, they have very thin skin. Thin
skinned humourless people don't belong on usenet

On Tue, 24 Feb 2015 14:48:29 -0000, "Ophelia"
> wrote:

>
>
> > wrote in message
> ...
> >
> > 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.

They aren't being forced to stay and participate, so they vote with
their feet and move on when they get fed up with the nastiness here.
It's as simple as that.

--
A kitchen without a cook is just a room

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