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

On 2015-02-20 18:11, notbob wrote:

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

I lucked out shopping today. Atlantic salmon and asparagus were both on
sale today, so that is what we are having for dinner.

And....!!!!! .... Oxtails were on sale for $3.99/lb, which is the
best I have seen around here in years. Even better..... they were big
ones with lots of meat on them. I got enough for two batches of oxtail
stew.

On 2015-02-20, Dave Smith > wrote:

> ones with lots of meat on them. I got enough for two batches of oxtail
> stew.

Glad to hear it, Dave. It's soup season, now. Make any kinda
soup/stew you can. I've not caved to the current ox-tail trend, but I
can dig the concept. I'm doing pozole rojo to get me through the
snowbound weekend that's been predicted.

Was blizzarding conditions jes 5 mins ago. Now, no wind, no snow, no
nada. Only sunshine. Go figure. 8|

nb

On 2015-02-20 18:37, notbob wrote:
> On 2015-02-20, Dave Smith > wrote:
>
>> ones with lots of meat on them. I got enough for two batches of oxtail
>> stew.
>
> Glad to hear it, Dave. It's soup season, now. Make any kinda
> soup/stew you can. I've not caved to the current ox-tail trend, but I
> can dig the concept. I'm doing pozole rojo to get me through the
> snowbound weekend that's been predicted.


I don't know about any trend.... not around here. I never see them on
menus anywhere. We never had them when I was a kid, but my mother in law
used to make them once in a while, and she taught my wife how to cook
them. It was love at first bite. I really enjoy ox tail stew, and I
came to enjoy them back in the early 1970s when we used to be able to
buy enough oxtails to make a huge stew that would be enough for a real
pig out followed up by a leftovers pig out for less about 30 cents.

>
> Was blizzarding conditions jes 5 mins ago. Now, no wind, no snow, no
> nada. Only sunshine. Go figure. 8|

How's the temperature? We have been setting record low temperatures for
weeks. ... below zero F. I realize it gets a lot colder than that in the
more northerly parts of Canada, but that is why I live in the south.

On Fri, 20 Feb 2015 19:01:06 -0500, Dave Smith
> wrote:

> I don't know about any trend.... not around here. I never see them on
> menus anywhere. We never had them when I was a kid, but my mother in law
> used to make them once in a while, and she taught my wife how to cook
> them. It was love at first bite. I really enjoy ox tail stew, and I
> came to enjoy them back in the early 1970s when we used to be able to
> buy enough oxtails to make a huge stew that would be enough for a real
> pig out followed up by a leftovers pig out for less about 30 cents.

It's not part of my childhood either. When I was first married, I
remember my then SIL would cook them in the pressure cooker. I must
have eaten them at least once, but I'm not a fan of bones so I don't
remember anything about it if I did.

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

On 2015-02-20 21:34, sf wrote:
> On Fri, 20 Feb 2015 19:01:06 -0500, Dave Smith
> > wrote:
>
>> I don't know about any trend.... not around here. I never see them on
>> menus anywhere. We never had them when I was a kid, but my mother in law
>> used to make them once in a while, and she taught my wife how to cook
>> them. It was love at first bite. I really enjoy ox tail stew, and I
>> came to enjoy them back in the early 1970s when we used to be able to
>> buy enough oxtails to make a huge stew that would be enough for a real
>> pig out followed up by a leftovers pig out for less about 30 cents.
>
> It's not part of my childhood either. When I was first married, I
> remember my then SIL would cook them in the pressure cooker. I must
> have eaten them at least once, but I'm not a fan of bones so I don't
> remember anything about it if I did.
>

There are a lot of bones. That is what helps develop the flavour. The
real treat is the rich tasting sweet meat. It is the best tasting part
of a cow.

Dave Smith wrote in rec.food.cooking:

> On 2015-02-20 18:11, notbob wrote:
>
> > If rfc dies from lack of participation, it will be the current
> > regulars who will be responsible.
> >
>
> I lucked out shopping today. Atlantic salmon and asparagus were both
> on sale today, so that is what we are having for dinner.
>
> And....!!!!! .... Oxtails were on sale for $3.99/lb, which is the
> best I have seen around here in years. Even better..... they were big
> ones with lots of meat on them. I got enough for two batches of
> oxtail stew.

Oh! Good on the ox tail. I have one place with that price here but
the stock is not regular. When they sell out, oh well. Sometimes they
have the smaller cuts (cheaper, can be as low as 2.99) but there isnt
much you can do with the end bits that you can't do with normal beef
bone best i can tell.

What is your recipe for ox-tail stew? I don't really have a recipe
really for them. Kitchen sink sort of soup thing here so anything goes.

Carol

--

On 2015-02-20 18:53, cshenk wrote:
> Dave Smith wrote in rec.food.cooking:
>
>> And....!!!!! .... Oxtails were on sale for $3.99/lb, which is the
>> best I have seen around here in years. Even better..... they were big
>> ones with lots of meat on them. I got enough for two batches of
>> oxtail stew.
>
> Oh! Good on the ox tail. I have one place with that price here but
> the stock is not regular. When they sell out, oh well. Sometimes they
> have the smaller cuts (cheaper, can be as low as 2.99) but there isnt
> much you can do with the end bits that you can't do with normal beef
> bone best i can tell.
>
> What is your recipe for ox-tail stew? I don't really have a recipe
> really for them. Kitchen sink sort of soup thing here so anything goes.
>
It's not so much a recipe as a process. Brown the pieces with a bit of
oil and then set them aside while you saute onion. celery, carrot and
musroom. Deglaze with wineor beer, add some beef broth and cook them in
a covered pot in a 300F stove for a couple hours. Let them cool and
refrigerate overnight. The next day you remove the hefty layer of
congealed fat and heat up, thicken sauce as much as required.

Dave Smith wrote in rec.food.cooking:

> On 2015-02-20 18:53, cshenk wrote:
> > Dave Smith wrote in rec.food.cooking:
> >
> > > And....!!!!! .... Oxtails were on sale for $3.99/lb, which is
> > > the best I have seen around here in years. Even better..... they
> > > were big ones with lots of meat on them. I got enough for two
> > > batches of oxtail stew.
> >
> > Oh! Good on the ox tail. I have one place with that price here but
> > the stock is not regular. When they sell out, oh well. Sometimes
> > they have the smaller cuts (cheaper, can be as low as 2.99) but
> > there isnt much you can do with the end bits that you can't do with
> > normal beef bone best i can tell.
> >
> > What is your recipe for ox-tail stew? I don't really have a recipe
> > really for them. Kitchen sink sort of soup thing here so anything
> > goes.
> >
> It's not so much a recipe as a process. Brown the pieces with a bit
> of oil and then set them aside while you saute onion. celery, carrot
> and musroom. Deglaze with wineor beer, add some beef broth and cook
> them in a covered pot in a 300F stove for a couple hours. Let them
> cool and refrigerate overnight. The next day you remove the hefty
> layer of congealed fat and heat up, thicken sauce as much as required.

It's ok, I'm enough of a cook to follow it fine from that.

I make this here with daikon added as well but I tend to cut large here
and remove once cooked and replace with small fresh bits for a 10
minute or so reheat.

My spicing varies with what is added but tends over all to a Japanese
chile mix. It;s not very hot but has layered flavors we like.

Carol

--

On Fri, 20 Feb 2015 18:32:01 -0500, Dave Smith
> wrote:

> And....!!!!! .... Oxtails were on sale for $3.99/lb, which is the
>best I have seen around here in years. Even better..... they were big
>ones with lots of meat on them. I got enough for two batches of oxtail
>stew.

What store did you get them at? Was it one of the chains? (Sobeys,
Metro, Loblaws, etc)

Doris

notbob wrote in rec.food.cooking:

> 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

Tell me about it.

I just posted some 50 recipes in Yahoo.

Guess i will toss some here but no one seems to care.



MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Oven-Fried Chicken #2
Categories: Low-fat, Low-cal, Cyberealm, Chicken
Yield: 6 Servings

1 c Instant mashed potatoes
1 ts Salt
1/4 ts Pepper
1/4 ts Poultry seasoning
1 Egg, slightly beaten (I use
-Egg Beaters)
1 ts Lemon juice
Boneless chicken breasts

Mix the first 4 ingredients in a plastic bag. Mix the lemon juice and
egg together. Dip breasts in lemon/egg mixture. Then shake in bag.
(Do one or two at a time). Put the chicken in a baking dish and bake
at 375 degrees for about 45 minutes.

Our whole family loves it. From: Suzze Tiernan Date: 08-25-95 (20:55)

Suzze posted this for me in the Fido Low-Fat echo when I requested
some low-fat chicken recipes.

* The Polka Dot Palace - The BBS for Homemakers! 1-201-822-3627 *
Posted by LISA on 08-28-95

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Bajan Baked Chicken
Categories: Chicken, Main dish
Yield: 4 Servings

4 Chicken thighs
4 Chicken drumsticks
CHOPPED SEASONINGS-----
10 Scallions
Chopped
1 md Onion
Diced
1 Bell pepper
Seeded and diced
1 Habanero pepper
Seeded and minced
3 Garlic cloves
Minced
2 tb Butter
Softened
1 tb Thyme
1 tb Parsely
Minced
1/4 c Lime juice
1/4 ts Salt
1/4 ts Pepper

In a food processor fitted with a steel blade, place all the
ingredeints except the chicken. Process for 30 seconds, forming a
paste. Scrape the sides at least once during the processing. Place
the chicken in a bowl, covering it wiht the paste. Force the paste
into any crevices in the chicken. Marinate for 4-6 hours. Preheat the
oven to 275 F. Place the chicken in a baking dish in a single layer
and bake for 45 minutes, until the meat pulls easily from the bone.
Turn the chicken after 20 minutes and baste with the pan juices.
Serve with rice and curried vegetables. "Chopped seasoning" is a
popular blned of spices on the Caribbean isalnd 11/19/93 5:59 PM
residents are known, use the blend of seasoning to marinate chicken,
fish and pork. Found on the ECHO board, author unknown. Formatted for
MM by Marge Nemeth.

Recipe By :


MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Baked Chicken W/mint and Red Onions
Categories: Chicken
Yield: 1 Servings

Fresh mint leaves (don't
-chop or tear up)
1/4 c Rice wine
1/4 c White wine vinegar
Chicken pieces w/skin
-(drumsticks, thighs,
-breasts)
1/2 Red onion (or several small
-red onions)
4 Garlic cloves
Salt and pepper
Dried rosemary

1. Trim the excess fat from the chicken pieces, but leave at least
some of the skin on. I personally like the taste of chicken skin,
but I can understand wanting to remove it for health reasons.
Compromise--leave just a little bit on! Place in a bowl with the
rice wine and vinegar. Let marinate for at least 30 min.

2. Lay a piece of foil over the bottom of a baking dish. Grease the
surface of the foil, and lay a bed of mint leaves on top of it. Use
only enough so that the chicken will neat little bed to lay upon!

3. Cut the red onion into coarse pieces. Sprinkle loosely on top of
the mint leaves. Sprinkle some salt over the onion and mint.

4. Peel the garlic cloves, and cut each in half. Take the chicken
out of the marinade and sprinkle both sides with salt and pepper to
taste. Place the pieces on top of the mint and onions. Take the
garlic pieces and place them between chicken pieces (or even on top,
if you like!)

5. Bake in a 350 degree oven for around 30 min. (depending on how
much chicken you used), or until fully cooked. Fully cooked means
that when you poke a knife next to the bone, there won't be any
bright red blood running out. Turn chicken pieces over once during
baking. When done, turn the oven onto broil and broil the chicken,
skin side up, for about 5 min., or until skin is lightly brown.

Serve with rice! The mint and onions soak up a lot of nice flavor,
and the garlic turns out slightly roasted and soft. I like to pour a
little soy sauce and sesame oil on top of my rice with this dish, but
that's just me.


MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Best: Quick Chicken and Mushroom in a Skillet
Categories: Main dish, Chicken
Yield: 6 Servings

2 lb Chicken thighs
3 tb All-purpose flour
2 tb Butter
1 1/2 c Mushrooms, sliced
1 Carrot, chopped
1 Onion, chopped
1 Garlic clove, minced
2 tb Fresh thyme, chopped, or
-2 ts dried
1 tb Lemon rind, grated
1/2 ts Salt
1/2 ts Pepper
1 c Chicken stock
1/4 c Sour cream

In plastic bag, shake chicken with 2 tb of the flour. In nonstick
skillet, melt butter over medium-high heat; cook chicken, turning
once, for 15-20 minutes or until well browned and juices run clear
when chicken is pierced. Remove from pan; set aside and keep warm.

Drain off fat from skillet. Add mushrooms, carrot, onion, garlic,
thyme, lemon rind, salt and pepper; cook over medium heat, stirring
often, for about 10 minutes or until mushrooms are browned.

Whisk remaining flour into stock; pour into pan and cook, stirring to
deglaze pan, for 1-2 minutes or until thickened. Reduce heat to
medium-low; stir in sour cream. Return chicken to pan; cook, without
boiling, for 5 minutes or until chicken is heated through.

Makes 4-6 servings

Serve with egg noodles richly flecked with chopped parsley and lemon
rind.

Source: Canadian Living magazine, Apr 95 Presented in article by
Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test
Kitchen


From Gemini's MASSIVE MealMaster collection

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Cajun Oven-Fried Chicken
Categories: Chicken
Yield: 4 Servings

8 Thighs, chicken, broiler/
-- fryer, boned, skinned
1/3 c Hot pepper sauce
1/4 c Water
1 tb Mustard, Dijon
1/2 ts Pepper, cayenne
1 c Breadcrumbs, French
1/2 c Flour
3 tb Oil, olive, light
2 ts Garlic powder
2 ts Onion powder
2 ts Poultry seasoning
1 ts Cornstarch
1 ts Salt
1 ts Sugar
1 ts Paprika

Marinate: =========

In a large bowl, make the marinade by mixing together hot pepper
sauce, water, mustard, and pepper.

Add chicken; cover and marinate in refrigerator for 1 hour. While
chicken is marinating make the coating.

Coating: ========

In a blender, place the breadcrumbs, flour, oil, garlic powder,
onion powder, poultry seasoning and cornstarch, salt, sugar and
paprika; blend until thoroughly mixed.

Put the bread crumb mixture in a shallow dish.

Assembly: =========

Remove the chicken from the marinade and add to the crumb
mixture, one piece at a time, turning to coat.

Place chicken in single layer, in a shallow foil lined baking
dish. Bake in 400 F for 20 minutes.

Reduce temperature to 350 and bake 20 minutes more or until
chicken is fork tender.

Cook: Joan M. McCormick, Yorktown, Virginia

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622


MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Fast with Five: Korean Chicken
Categories: Main dish, Korean, Chicken
Yield: 4 Servings

8 Chicken thighs
1/4 c Soy sauce, sodium-reduced
3 Garlic cloves, minced
1/2 ts Hot pepper flakes
1/4 c Green onions, chopped

Trim off any fat and excess skin from chicken.

In large skillet, heat 1 tb vegetable oil over medium-high heat; cook
chicken, turning 4 times, for about 10 minutes or until browned.
Drain off fat.

Whisk together soy sauce, 1/4 cup water, garlic and hot pepper
flakes; pour over chicken. Bring to boil; boil for 1 minute. Reduce
heat to low; cover and simmer, turning once, for about 15 minutes or
until juices run clear when chicken is pierced. Skim off fat.
Sprinkle with green onion.

Serve with a pot of rice cooked with two diced carrots. Steam snow,
sugar snap or frozen green peas as well.

Makes 4 servings for $3.88CDN [Nov 94]

Per Serving: about 320 calories, 32 g protein, 19 g fat, 2 g
carbohydrate

Fast with Five is a collection of recipes that require a maximum of
five ingredients to make.

Source: Canadian Living magazine - Nov 94 Test Kitchen recipe


From Gemini's MASSIVE MealMaster collection

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chicken Curry North Indian Style
Categories: Indian, Chicken
Yield: 1 Servings

1 lb Chicken - drumsticks, thighs
Breast piece
1 sm Carton Plain Yogurt
2 md Onions very finely chopped
4 tb Vegetable oil
2 Cloves
1/2 ts Mustard Powder
2 Pods Cardamom
1/2 ts Cumin powder
1 ts Garam Masala
1 ts Chilli Powder
1/2 Inch Ginger
4 Pods Garlic
1/3 ts Coriander Seeds
To taste Salt
1/2 ts Freshly ground pepper

1. Remove fat from the chicken. Salt and pepper the chicken.
Sprinkle with chili powder. Add yogurt and mix well till the
chicken is covered liberally with yogurt. Use your hands. Set
aside for 1 hour before cooking. If kept in the refrigerator, set
aside for at least 4 hours. 2. Heat oil in a large heavy pan. When
oil is hot, add mustard seeds if using mustard seeds. Add cloves,
cardamom, and coriander seeds. Fry for 30 seconds. 3. Add the onion
and fry for two minutes till onion beings to turn. Lower heat to
medium. 4. Add the ginger garlic paste and fry for 4 - 6 minutes. 5.
Add mustard powder if using powder, add garam masala, add cumin
powder. 6. Brush excess yogurt off the chicken and put in a large
pot. Add ingredients from frying pan. Cook uncovered over high heat
for 4 minutes. 7. Reduce heat to low and cover. Cook for 25 minutes
or till the chicken is tender, stirring every 5 minutes. 8. Important
note: When chicken is cooked with a cover on the pot, it releases
water that becomes a part of the sauce. If after 10 minutes, there
isn't enough sauce in the pot, add 1/4 cup water. Conversely if
there is too much liquid in the pot, cook uncovered till the liquid
evaporates.

Variations There are several variations to the above recipe:

1. Leave out the yogurt. Add 1/4 cup of water just before turning the
heat to low and covering the pot. 2. Boil two potatoes for 10 minutes
before slicing them thinly. Add potatoes into the pot when you start
cooking the chicken. 3. This variation is usually called "Malai
Chicken" or literally "creamy" chicken. Leave out the yogurt. When
the chicken is 3/4 done, add one small can of tomato paste. Just
before removing a small carton of whipping cream and cook for a few
minutes.

Recipe By : Somesh Rao

From Gemini's MASSIVE MealMaster collection

MMMMM



--

On Friday, February 20, 2015 at 4:49:21 PM UTC-7, cshenk wrote:
> notbob wrote in rec.food.cooking:
>
> > 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
>
> Tell me about it.
>
> I just posted some 50 recipes in Yahoo.
>
> Guess i will toss some here but no one seems to care.
>
>
>
> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Oven-Fried Chicken #2
> Categories: Low-fat, Low-cal, Cyberealm, Chicken
> Yield: 6 Servings
>
> 1 c Instant mashed potatoes
> 1 ts Salt
> 1/4 ts Pepper
> 1/4 ts Poultry seasoning
> 1 Egg, slightly beaten (I use
> -Egg Beaters)
> 1 ts Lemon juice
> Boneless chicken breasts
>
> Mix the first 4 ingredients in a plastic bag. Mix the lemon juice and
> egg together. Dip breasts in lemon/egg mixture. Then shake in bag.
> (Do one or two at a time). Put the chicken in a baking dish and bake
> at 375 degrees for about 45 minutes.
>
> Our whole family loves it. From: Suzze Tiernan Date: 08-25-95 (20:55)
>
> Suzze posted this for me in the Fido Low-Fat echo when I requested
> some low-fat chicken recipes.
>
> * The Polka Dot Palace - The BBS for Homemakers! 1-201-822-3627 *
> Posted by LISA on 08-28-95
>
> MMMMM
>
> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Bajan Baked Chicken
> Categories: Chicken, Main dish
> Yield: 4 Servings
>
> 4 Chicken thighs
> 4 Chicken drumsticks
> CHOPPED SEASONINGS-----
> 10 Scallions
> Chopped
> 1 md Onion
> Diced
> 1 Bell pepper
> Seeded and diced
> 1 Habanero pepper
> Seeded and minced
> 3 Garlic cloves
> Minced
> 2 tb Butter
> Softened
> 1 tb Thyme
> 1 tb Parsely
> Minced
> 1/4 c Lime juice
> 1/4 ts Salt
> 1/4 ts Pepper
>
> In a food processor fitted with a steel blade, place all the
> ingredeints except the chicken. Process for 30 seconds, forming a
> paste. Scrape the sides at least once during the processing. Place
> the chicken in a bowl, covering it wiht the paste. Force the paste
> into any crevices in the chicken. Marinate for 4-6 hours. Preheat the
> oven to 275 F. Place the chicken in a baking dish in a single layer
> and bake for 45 minutes, until the meat pulls easily from the bone.
> Turn the chicken after 20 minutes and baste with the pan juices.
> Serve with rice and curried vegetables. "Chopped seasoning" is a
> popular blned of spices on the Caribbean isalnd 11/19/93 5:59 PM
> residents are known, use the blend of seasoning to marinate chicken,
> fish and pork. Found on the ECHO board, author unknown. Formatted for
> MM by Marge Nemeth.
>
> Recipe By :
>
>
> MMMMM
>
> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Baked Chicken W/mint and Red Onions
> Categories: Chicken
> Yield: 1 Servings
>
> Fresh mint leaves (don't
> -chop or tear up)
> 1/4 c Rice wine
> 1/4 c White wine vinegar
> Chicken pieces w/skin
> -(drumsticks, thighs,
> -breasts)
> 1/2 Red onion (or several small
> -red onions)
> 4 Garlic cloves
> Salt and pepper
> Dried rosemary
>
> 1. Trim the excess fat from the chicken pieces, but leave at least
> some of the skin on. I personally like the taste of chicken skin,
> but I can understand wanting to remove it for health reasons.
> Compromise--leave just a little bit on! Place in a bowl with the
> rice wine and vinegar. Let marinate for at least 30 min.
>
> 2. Lay a piece of foil over the bottom of a baking dish. Grease the
> surface of the foil, and lay a bed of mint leaves on top of it. Use
> only enough so that the chicken will neat little bed to lay upon!
>
> 3. Cut the red onion into coarse pieces. Sprinkle loosely on top of
> the mint leaves. Sprinkle some salt over the onion and mint.
>
> 4. Peel the garlic cloves, and cut each in half. Take the chicken
> out of the marinade and sprinkle both sides with salt and pepper to
> taste. Place the pieces on top of the mint and onions. Take the
> garlic pieces and place them between chicken pieces (or even on top,
> if you like!)
>
> 5. Bake in a 350 degree oven for around 30 min. (depending on how
> much chicken you used), or until fully cooked. Fully cooked means
> that when you poke a knife next to the bone, there won't be any
> bright red blood running out. Turn chicken pieces over once during
> baking. When done, turn the oven onto broil and broil the chicken,
> skin side up, for about 5 min., or until skin is lightly brown.
>
> Serve with rice! The mint and onions soak up a lot of nice flavor,
> and the garlic turns out slightly roasted and soft. I like to pour a
> little soy sauce and sesame oil on top of my rice with this dish, but
> that's just me.
>
>
> MMMMM
>
> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Best: Quick Chicken and Mushroom in a Skillet
> Categories: Main dish, Chicken
> Yield: 6 Servings
>
> 2 lb Chicken thighs
> 3 tb All-purpose flour
> 2 tb Butter
> 1 1/2 c Mushrooms, sliced
> 1 Carrot, chopped
> 1 Onion, chopped
> 1 Garlic clove, minced
> 2 tb Fresh thyme, chopped, or
> -2 ts dried
> 1 tb Lemon rind, grated
> 1/2 ts Salt
> 1/2 ts Pepper
> 1 c Chicken stock
> 1/4 c Sour cream
>
> In plastic bag, shake chicken with 2 tb of the flour. In nonstick
> skillet, melt butter over medium-high heat; cook chicken, turning
> once, for 15-20 minutes or until well browned and juices run clear
> when chicken is pierced. Remove from pan; set aside and keep warm.
>
> Drain off fat from skillet. Add mushrooms, carrot, onion, garlic,
> thyme, lemon rind, salt and pepper; cook over medium heat, stirring
> often, for about 10 minutes or until mushrooms are browned.
>
> Whisk remaining flour into stock; pour into pan and cook, stirring to
> deglaze pan, for 1-2 minutes or until thickened. Reduce heat to
> medium-low; stir in sour cream. Return chicken to pan; cook, without
> boiling, for 5 minutes or until chicken is heated through.
>
> Makes 4-6 servings
>
> Serve with egg noodles richly flecked with chopped parsley and lemon
> rind.
>
> Source: Canadian Living magazine, Apr 95 Presented in article by
> Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test
> Kitchen
>
>
> From Gemini's MASSIVE MealMaster collection
>
> MMMMM
>
> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Cajun Oven-Fried Chicken
> Categories: Chicken
> Yield: 4 Servings
>
> 8 Thighs, chicken, broiler/
> -- fryer, boned, skinned
> 1/3 c Hot pepper sauce
> 1/4 c Water
> 1 tb Mustard, Dijon
> 1/2 ts Pepper, cayenne
> 1 c Breadcrumbs, French
> 1/2 c Flour
> 3 tb Oil, olive, light
> 2 ts Garlic powder
> 2 ts Onion powder
> 2 ts Poultry seasoning
> 1 ts Cornstarch
> 1 ts Salt
> 1 ts Sugar
> 1 ts Paprika
>
> Marinate: =========
>
> In a large bowl, make the marinade by mixing together hot pepper
> sauce, water, mustard, and pepper.
>
> Add chicken; cover and marinate in refrigerator for 1 hour. While
> chicken is marinating make the coating.
>
> Coating: ========
>
> In a blender, place the breadcrumbs, flour, oil, garlic powder,
> onion powder, poultry seasoning and cornstarch, salt, sugar and
> paprika; blend until thoroughly mixed.
>
> Put the bread crumb mixture in a shallow dish.
>
> Assembly: =========
>
> Remove the chicken from the marinade and add to the crumb
> mixture, one piece at a time, turning to coat.
>
> Place chicken in single layer, in a shallow foil lined baking
> dish. Bake in 400 F for 20 minutes.
>
> Reduce temperature to 350 and bake 20 minutes more or until
> chicken is fork tender.
>
> Cook: Joan M. McCormick, Yorktown, Virginia
>
> Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
> Contest
> : Delmarva Poultry Industries, Inc.
> : Georgetown, Delaware, 19947-9622
>
>
> MMMMM
>
> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Fast with Five: Korean Chicken
> Categories: Main dish, Korean, Chicken
> Yield: 4 Servings
>
> 8 Chicken thighs
> 1/4 c Soy sauce, sodium-reduced
> 3 Garlic cloves, minced
> 1/2 ts Hot pepper flakes
> 1/4 c Green onions, chopped
>
> Trim off any fat and excess skin from chicken.
>
> In large skillet, heat 1 tb vegetable oil over medium-high heat; cook
> chicken, turning 4 times, for about 10 minutes or until browned.
> Drain off fat.
>
> Whisk together soy sauce, 1/4 cup water, garlic and hot pepper
> flakes; pour over chicken. Bring to boil; boil for 1 minute. Reduce
> heat to low; cover and simmer, turning once, for about 15 minutes or
> until juices run clear when chicken is pierced. Skim off fat.
> Sprinkle with green onion.
>
> Serve with a pot of rice cooked with two diced carrots. Steam snow,
> sugar snap or frozen green peas as well.
>
> Makes 4 servings for $3.88CDN [Nov 94]
>
> Per Serving: about 320 calories, 32 g protein, 19 g fat, 2 g
> carbohydrate
>
> Fast with Five is a collection of recipes that require a maximum of
> five ingredients to make.
>
> Source: Canadian Living magazine - Nov 94 Test Kitchen recipe
>
>
> From Gemini's MASSIVE MealMaster collection
>
> MMMMM
>
> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Chicken Curry North Indian Style
> Categories: Indian, Chicken
> Yield: 1 Servings
>
> 1 lb Chicken - drumsticks, thighs
> Breast piece
> 1 sm Carton Plain Yogurt
> 2 md Onions very finely chopped
> 4 tb Vegetable oil
> 2 Cloves
> 1/2 ts Mustard Powder
> 2 Pods Cardamom
> 1/2 ts Cumin powder
> 1 ts Garam Masala
> 1 ts Chilli Powder
> 1/2 Inch Ginger
> 4 Pods Garlic
> 1/3 ts Coriander Seeds
> To taste Salt
> 1/2 ts Freshly ground pepper
>
> 1. Remove fat from the chicken. Salt and pepper the chicken.
> Sprinkle with chili powder. Add yogurt and mix well till the
> chicken is covered liberally with yogurt. Use your hands. Set
> aside for 1 hour before cooking. If kept in the refrigerator, set
> aside for at least 4 hours. 2. Heat oil in a large heavy pan. When
> oil is hot, add mustard seeds if using mustard seeds. Add cloves,
> cardamom, and coriander seeds. Fry for 30 seconds. 3. Add the onion
> and fry for two minutes till onion beings to turn. Lower heat to
> medium. 4. Add the ginger garlic paste and fry for 4 - 6 minutes. 5.
> Add mustard powder if using powder, add garam masala, add cumin
> powder. 6. Brush excess yogurt off the chicken and put in a large
> pot. Add ingredients from frying pan. Cook uncovered over high heat
> for 4 minutes. 7. Reduce heat to low and cover. Cook for 25 minutes
> or till the chicken is tender, stirring every 5 minutes. 8. Important
> note: When chicken is cooked with a cover on the pot, it releases
> water that becomes a part of the sauce. If after 10 minutes, there
> isn't enough sauce in the pot, add 1/4 cup water. Conversely if
> there is too much liquid in the pot, cook uncovered till the liquid
> evaporates.
>
> Variations There are several variations to the above recipe:
>
> 1. Leave out the yogurt. Add 1/4 cup of water just before turning the
> heat to low and covering the pot. 2. Boil two potatoes for 10 minutes
> before slicing them thinly. Add potatoes into the pot when you start
> cooking the chicken. 3. This variation is usually called "Malai
> Chicken" or literally "creamy" chicken. Leave out the yogurt. When
> the chicken is 3/4 done, add one small can of tomato paste. Just
> before removing a small carton of whipping cream and cook for a few
> minutes.
>
> Recipe By : Somesh Rao
>
> From Gemini's MASSIVE MealMaster collection
>
> MMMMM
>
>
>
> --

Very nice but the formatting is the shits.
Don't fret...I will redo them all for my records.

Thanks...

Roy wrote in rec.food.cooking:

> > MMMMM----- Recipe via Meal-Master (tm) v8.05
> > --
>
> Very nice but the formatting is the shits.
> Don't fret...I will redo them all for my records.
>
> Thanks...


Welcome, the formatting is the one most importable by all recipe
softwares of note. MealMaster original. Freeware now but i paid for a
copy years ago.




--

On 2/20/2015 6:11 PM, notbob wrote:
> Seems like the few remaining regulars are no longer interested in
> cooking.

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

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.

On 2/20/2015 6:53 PM, Ed Pawlowski wrote:
> On 2/20/2015 6:11 PM, notbob wrote:
>> Seems like the few remaining regulars are no longer interested in
>> cooking.
>
>> If rfc dies from lack of participation, it will be the current
>> regulars who will be responsible.
>>
>> nb
>>
>
> 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.

Newbies probably don't care. That's not what I'm seeing much of lately,
anyway. Mostly gmail scammers and spammers. Paleo diet crap and links
people who know anything would be wise not to click on.

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?

Some of us still talk about food. Unfortunately, as was pointed out, I
think nb is limiting himself by imposing an arbitrary number of lines
"won't read it rule". It's easy enough to skip over the posts of one
who has turned this in to her personal soap opera.

Jill

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.

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

"sf" > wrote in message
...
> 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.

Yep.

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

"jmcquown" > wrote in message
...

> 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?

Well, in my experience here just about everybody gets dumped on for just
about everything, food related or not.

Cheri

"Cheri" > wrote in message
...
>
> "jmcquown" > wrote in message
> ...
>
>> 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?
>
> Well, in my experience here just about everybody gets dumped on for just
> about everything, food related or not.

+1


>

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

Ophelia wrote:
>
> "Cheri" wrote:
> > Well, in my experience here just about everybody gets dumped on for just
> > about everything, food related or not.
>
> +1

That's so very true and I was warned about that years ago before I
showed up here.

No matter what you say here, you will get dumped on...eventually. No
exceptions.

On 2/21/2015 12:47 AM, Cheri wrote:
>
> "jmcquown" > wrote in message
> ...
>
>> 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?
>
> Well, in my experience here just about everybody gets dumped on for just
> about everything, food related or not.
>
> Cheri

True, that's always been the case. Close to 20 years ago (wow, has it
been that long?) I was talking about cornbread. I typed it "corn bread"
with a space. The person replying to me most likely purposefully
misunderstood; he started ranting about corned [rye] bread. I've never
had corned rye bread in my life!

Jill

On Saturday, February 21, 2015 at 9:04:54 AM UTC-6, jmcquown wrote:
> On 2/21/2015 12:47 AM, Cheri wrote:
> >
> > "jmcquown" > wrote in message
> > ...
> >
> >> 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?
> >
> > Well, in my experience here just about everybody gets dumped on for just
> > about everything, food related or not.
> >
> > Cheri
>
> True, that's always been the case. Close to 20 years ago (wow, has it
> been that long?) I was talking about cornbread. I typed it "corn bread"
> with a space. The person replying to me most likely purposefully
> misunderstood; he started ranting about corned [rye] bread. I've never
> had corned rye bread in my life!
>
> Jill

Wow Jill. I actually remember that !! 20 years????

On Sat, 21 Feb 2015 10:04:46 -0500, jmcquown >
wrote:

>On 2/21/2015 12:47 AM, Cheri wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>
>>> 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?
>>
>> Well, in my experience here just about everybody gets dumped on for just
>> about everything, food related or not.
>>
>> Cheri
>
>True, that's always been the case. Close to 20 years ago (wow, has it
>been that long?) I was talking about cornbread. I typed it "corn bread"
>with a space. The person replying to me most likely purposefully
>misunderstood; he started ranting about corned [rye] bread. I've never
>had corned rye bread in my life!
>
>Jill
You probably have if you regularly eat rye bread. Corn rye has no
corn in it. You might have picked up a loaf of Jewish rye or a loaf
that had cornmeal on the bottom crust.
Janet US

"jmcquown" > wrote in message
...
> On 2/21/2015 12:47 AM, Cheri wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>
>>> 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?
>>
>> Well, in my experience here just about everybody gets dumped on for just
>> about everything, food related or not.
>>
>> Cheri
>
> True, that's always been the case. Close to 20 years ago (wow, has it
> been that long?) I was talking about cornbread. I typed it "corn bread"
> with a space. The person replying to me most likely purposefully
> misunderstood; he started ranting about corned [rye] bread. I've never
> had corned rye bread in my life!
>
> Jill

Have you ever really seen someone post a recipe or talk about something they
made where someone didn't have something negative to say about the
ingredients, the picture, the technique etc.? I'm sure it happens, but not
often.

Cheri

"Ed Pawlowski" > wrote in message
...
> On 2/20/2015 6:11 PM, notbob wrote:
>> Seems like the few remaining regulars are no longer interested in
>> cooking.
>
>> If rfc dies from lack of participation, it will be the current
>> regulars who will be responsible.
>>
>> nb
>>
>
> 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 have tried to get people to use Usenet but they won't.

On 21/02/2015 12:45 PM, Julie Bove wrote:
>
> "Ed Pawlowski" > wrote in message
> ...
>> On 2/20/2015 6:11 PM, notbob wrote:
>>> Seems like the few remaining regulars are no longer interested in
>>> cooking.
>>
>>> If rfc dies from lack of participation, it will be the current
>>> regulars who will be responsible.
>>>
>>> nb
>>>
>>
>> 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 have tried to get people to use Usenet but they won't.

Usenet is in its death throes. Very few ISPs are even hosting newsgroups
on their own servers these days. Young people are simply not interested,
they have many alternate forms of communication.

--

Xeno.

"Xeno" > wrote in message
...
> On 21/02/2015 12:45 PM, Julie Bove wrote:
>>
>> "Ed Pawlowski" > wrote in message
>> ...
>>> On 2/20/2015 6:11 PM, notbob wrote:
>>>> Seems like the few remaining regulars are no longer interested in
>>>> cooking.
>>>
>>>> If rfc dies from lack of participation, it will be the current
>>>> regulars who will be responsible.
>>>>
>>>> nb
>>>>
>>>
>>> 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 have tried to get people to use Usenet but they won't.
>
> Usenet is in its death throes. Very few ISPs are even hosting newsgroups
> on their own servers these days. Young people are simply not interested,
> they have many alternate forms of communication.

These were middle aged people but they were still not interested.

On 2015-02-21 22:42:08 +0000, Xeno said:

> Usenet is in its death throes. Very few ISPs are even hosting
> newsgroups on their own servers these days. Young people are simply not
> interested, they have many alternate forms of communication.

Oh my god! Don't tell me we'll have to inhabit a discussion area that
young people aren't interested in. That's practically the definition
of death--when young people don't care what you're talking about.

Oh the horror, the horror...
--
Food good! Fire BAD!! - Frankenstein's Monster

On 2015-02-21 20:34, Glutton wrote:

> Oh my god! Don't tell me we'll have to inhabit a discussion area that
> young people aren't interested in. That's practically the definition of
> death--when young people don't care what you're talking about.
>
> Oh the horror, the horror...


We get to hear from them often enough. March Break is coming up soon and
I am sure we will hear be visited by the usual bombing runs.

In article <2015022117345537000-nospam@thanksorg>,
says...
>
> On 2015-02-21 22:42:08 +0000, Xeno said:
>
> > Usenet is in its death throes. Very few ISPs are even hosting
> > newsgroups on their own servers these days. Young people are simply not
> > interested, they have many alternate forms of communication.
>
> Oh my god! Don't tell me we'll have to inhabit a discussion area that
> young people aren't interested in.

Yeah. Like,I mean, hey,massive,know what I mean?

Janet UK

On Sat, 21 Feb 2015 19:56:39 -0400, wrote:

> They (young people) are too busy trying to stay one jump ahead of
> older people, that mean 25+ My greatgranddaughter told me FB was
> 'geezerfied' lol

It IS! Even 35 year olds are considered geezers... even more
unbelievable, the 35 year olds think of the 25 year olds as "kids" who
need a different management style... lots of pats on the back and some
hand holding.

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

On Saturday, February 21, 2015 at 3:56:47 PM UTC-8, wrote:
> On Sun, 22 Feb 2015 09:42:08 +1100, Xeno >
> wrote:
>
> >On 21/02/2015 12:45 PM, Julie Bove wrote:
> >>
> >> "Ed Pawlowski" > wrote in message
> >> ...
> >>> On 2/20/2015 6:11 PM, notbob wrote:
> >>>> Seems like the few remaining regulars are no longer interested in
> >>>> cooking.
> >>>
> >>>> If rfc dies from lack of participation, it will be the current
> >>>> regulars who will be responsible.
> >>>>
> >>>> nb
> >>>>
> >>>
> >>> 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 have tried to get people to use Usenet but they won't.
> >
> >Usenet is in its death throes. Very few ISPs are even hosting newsgroups
> >on their own servers these days. Young people are simply not interested,
> >they have many alternate forms of communication.
>
> They (young people) are too busy trying to stay one jump ahead of
> older people, that mean 25+ My greatgranddaughter told me FB was
> 'geezerfied' lol

When Facebook first rolled out, it was limited to people with .edu
email addresses. There was already Friendster, Xanga, and Myspace.

> wrote in message
...
> On Saturday, February 21, 2015 at 3:56:47 PM UTC-8,
> wrote:
>> On Sun, 22 Feb 2015 09:42:08 +1100, Xeno >
>> wrote:
>>
>> >On 21/02/2015 12:45 PM, Julie Bove wrote:
>> >>
>> >> "Ed Pawlowski" > wrote in message
>> >> ...
>> >>> On 2/20/2015 6:11 PM, notbob wrote:
>> >>>> Seems like the few remaining regulars are no longer interested in
>> >>>> cooking.
>> >>>
>> >>>> If rfc dies from lack of participation, it will be the current
>> >>>> regulars who will be responsible.
>> >>>>
>> >>>> nb
>> >>>>
>> >>>
>> >>> 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 have tried to get people to use Usenet but they won't.
>> >
>> >Usenet is in its death throes. Very few ISPs are even hosting newsgroups
>> >on their own servers these days. Young people are simply not interested,
>> >they have many alternate forms of communication.
>>
>> They (young people) are too busy trying to stay one jump ahead of
>> older people, that mean 25+ My greatgranddaughter told me FB was
>> 'geezerfied' lol
>
> When Facebook first rolled out, it was limited to people with .edu
> email addresses. There was already Friendster, Xanga, and Myspace.

I resisted FB for a long time because people said it was a way to hook up
with high school friends. None of my good high school friends are on there.
I have hooked up with people that I did go to school with but they were not
really friends or not close ones. Odd that I talk to them now more than I
did then.

On 2015-02-21, > wrote:

> My greatgranddaughter told me FB was 'geezerfied' lol

Yep. So many adults have joined, the kids are bailing in droves.

http://tinyurl.com/oh5z6rj

Jes like when Myspace was all the rage, then adults found it and the
kids bolted for FB. History repeats.

nb

On 23/02/2015 3:15 AM, notbob wrote:
> On 2015-02-21, > wrote:
>
>> My greatgranddaughter told me FB was 'geezerfied' lol
>
> Yep. So many adults have joined, the kids are bailing in droves.
>
> http://tinyurl.com/oh5z6rj
>
> Jes like when Myspace was all the rage, then adults found it and the
> kids bolted for FB. History repeats.
>
> nb
>
The "kids" like their own space. Always have. It is the nature of kids.
What you want to do is get them to come into your world when they grab a
bit of maturity at, say, 25 years of age.

--

Xeno.

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

"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
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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?

You don't surprise me, Judy. I am very sorry you have been driven away


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