On 7/21/2015 10:25 PM, sf wrote:
> On Tue, 21 Jul 2015 22:06:54 -0400, jmcquown >
> wrote:
>>
>> On 7/19/2015 6:45 PM, Brooklyn1 wrote:
>>>
>>> I say you're full of SHIT, otherwise SHOW us!
>>
>> Here we go again. No pictures, you don't cook. Show him pictures,
>> he'll criticize the hell out of them. Yep, yep, yep.
>>
>
> And then he tears them to shreds. He's exhibit #1 why no one posts
> about food with pictures or bothers to talk about their versions of a
> recipe very often. Why should they? Between Spin & Marty, Mr. I used
> to live in Brooklyn, the from Crew Down Under and The Shrew who lives
> East of the Canadian mainland - why bother.
>
>
They even went after Koko, so sad to see that.

On 7/21/2015 10:27 PM, sf wrote:
> On Tue, 21 Jul 2015 22:23:07 -0600, "Dr. Edward Morbius"
> > wrote:
>
>> On 7/21/2015 10:15 PM, sf wrote:
>>> On Tue, 21 Jul 2015 22:10:49 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 7/20/2015 5:09 AM, Ophelia wrote:
>>>>>
>>>>>
>>>>> "Brooklyn1" > wrote in message
>>>>> ...
>>>>>> On Sun, 19 Jul 2015 21:26:25 +0100, Tim w > wrote:
>>>>>>
>>>>>>> Making the dough with flour and egg, then rolling, cutting and shaping.
>>>>>>> I'm not worried about the work involved but does it actually taste
>>>>>>> better? Better than dried? better than the fresh pata I can buy? I have
>>>>>>> a feeling this might be something which is just better done in a
>>>>>>> factory.
>>>>>>>
>>>>>>> Tim W
>>>>>>
>>>>>> Store brand dried works for me... if I want raviolis frozen is fine,
>>>>>> if I want special fillings wonton wrappers are perfect. I don't see
>>>>>> any benefit in making pasta from scratch.
>>>>>
>>>>> Some of us enjoy cooking and the prep that goes with it.
>>>>>
>>>>>
>>>>>
>>>> Yet you never post recipes.
>>>>
>>> Tru dat. But it's very British. I'm on the UK FB Food group and
>>> there are lots of pictures or descriptions of restaurant meals. I was
>>> floored when they actually had the nerve to call out one poster (who
>>> lives near London) over posting his images of "everyday meals" with
>>> honest descriptions of what he bought on sale, pressure cooking
>>> something or including a ready made dessert. I don't understand the
>>> snobbery. It's not like he's sucking up all the rarified air in there
>>> because they hardly ever talk about what *they* cook unless they think
>>> they can impress everyone with their kitchen expertise (which is
>>> never). Judith G finally has internet access again, so she'll start
>>> posting about real food and that will be a breath of fresh air - but
>>> she's an expat American who lives in Italy, so she's not reflective of
>>> what happens in UK kitchens. I like the group and there are a lot of
>>> very nice people who participate in it - but they are timid when it
>>> comes to posting about what they cook.
>>>
>>> If you notice who is UK, Australia or even Canada... there is a dearth
>>> of real food posts. Dave is the only one who ever contributes in a
>>> meaningful way and due to the current toxicity of rfc, I can't blame
>>> him for holding back these days.
>>
>> That's a sound analysis.
>>
>> But I have seen Ms. O post a few recipes here.
>>
>> Still I think you've sussed out some recognizable national traits.
>
> She soldiers on the best she can. Stiff upper lip.
>

Valued and appreciated, she's a strong lass.

On 7/22/2015 2:27 PM, Dr. Edward Morbius wrote:
> On 7/21/2015 10:25 PM, sf wrote:
>> On Tue, 21 Jul 2015 22:06:54 -0400, jmcquown >
>> wrote:
>>>
>>> On 7/19/2015 6:45 PM, Brooklyn1 wrote:
>>>>
>>>> I say you're full of SHIT, otherwise SHOW us!
>>>
>>> Here we go again. No pictures, you don't cook. Show him pictures,
>>> he'll criticize the hell out of them. Yep, yep, yep.
>>>
>>
>> And then he tears them to shreds. He's exhibit #1 why no one posts
>> about food with pictures or bothers to talk about their versions of a
>> recipe very often. Why should they? Between Spin & Marty, Mr. I used
>> to live in Brooklyn, the from Crew Down Under and The Shrew who lives
>> East of the Canadian mainland - why bother.
Barbara J. Llorente FRAUD!

Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
Age 65 (Born 1950) (415) 239-7248. Background Check - Available. Record
ID: 47846596.

No one cares about you.

Get OUT!


_,..._
/__ \
>< `. \
/_ \ |
\-_ /:|
,--'..'. :
,' `.
_,' \
_.._,--'' , |
, ,',, _| _,.'| | |
\\||/,'(,' '--'' | | |
_ ||| | /-' |
| | (- -)<`._ | / /
| | \_\O/_/`-.(<< |____/ /
| | / \ / -'| `--.'|
| | \___/ / /
| | H H / | |
|_|_..-H-H--.._ / ,| |
|-.._"_"__..-| | _-/ | |
| | | | \_ |
Barbara Llorente | | | | |
| The | |____| | |
|Troll Enabler | _..' | |____|
jrei | |_(____..._' _.' |
`-..______..-'"" (___..--'

On 7/22/2015 2:06 PM, Dr. Edward Morbius wrote:
> On 7/21/2015 6:41 PM, Bryan-TGWWW wrote:
Barbara J. Llorente FRAUD!

Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
Age 65 (Born 1950) (415) 239-7248. Background Check - Available. Record
ID: 47846596.

No one cares about you.

Get OUT!


_,..._
/__ \
>< `. \
/_ \ |
\-_ /:|
,--'..'. :
,' `.
_,' \
_.._,--'' , |
, ,',, _| _,.'| | |
\\||/,'(,' '--'' | | |
_ ||| | /-' |
| | (- -)<`._ | / /
| | \_\O/_/`-.(<< |____/ /
| | / \ / -'| `--.'|
| | \___/ / /
| | H H / | |
|_|_..-H-H--.._ / ,| |
|-.._"_"__..-| | _-/ | |
| | | | \_ |
Barbara Llorente | | | | |
| The | |____| | |
|Troll Enabler | _..' | |____|
jrei | |_(____..._' _.' |
`-..______..-'"" (___..--'

On Wed, 22 Jul 2015 14:32:43 +1000, "Dr. Edward Morbius"
> wrote:

> On 7/22/2015 2:06 PM, Dr. Edward Morbius wrote:
> > On 7/21/2015 6:41 PM, Bryan-TGWWW wrote:
>
X-Complaints-To: _

> Barbara Llorente | | | | |
> | The | |____| | |
> |Troll Enabler | _..' | |____|

Jealous you aren't the troll I prefer, eh loser?

--

sf

> Barbara Llorente | | | | |
> | The | |____| | |
> |Troll Enabler | _..' | |____|

LOL! You're such a loser.

--

sf

Ophelia wrote:
>Brooklyn1 wrote:
>>Tim w > wrote:
>>
>>> Making the dough with flour and egg, then rolling, cutting and shaping.
>>> I'm not worried about the work involved but does it actually taste
>>> better? Better than dried? better than the fresh pasta I can buy? I have
>>> a feeling this might be something which is just better done in a
>>> factory.
>>
>> Store brand dried works for me... if I want raviolis frozen is fine,
>> if I want special fillings wonton wrappers are perfect. I don't see
>> any benefit in making pasta from scratch.
>
> Some of us enjoy cooking and the prep that goes with it.

Preparing pasta dough entails no cooking whatsoever... I don't even
consider boiling noodles cooking, no more cooking than toasting sliced
bread... cooking is what one does with the cooked noodles

On 7/21/2015 11:36 PM, sf wrote:
> On Wed, 22 Jul 2015 14:32:43 +1000, "Dr. Edward Morbius"
> > wrote:
>
>> On 7/22/2015 2:06 PM, Dr. Edward Morbius wrote:
>>> On 7/21/2015 6:41 PM, Bryan-TGWWW wrote:
>>
> X-Complaints-To: _
>
>> Barbara Llorente | | | | |
>> | The | |____| | |
>> |Troll Enabler | _..' | |____|
>
> Jealous you aren't the troll I prefer, eh loser?
>

LOL!

"Brooklyn1" > wrote in message
...
> Ophelia wrote:
>>Brooklyn1 wrote:
>>>Tim w > wrote:
>>>
>>>> Making the dough with flour and egg, then rolling, cutting and shaping.
>>>> I'm not worried about the work involved but does it actually taste
>>>> better? Better than dried? better than the fresh pasta I can buy? I
>>>> have
>>>> a feeling this might be something which is just better done in a
>>>> factory.
>>>
>>> Store brand dried works for me... if I want raviolis frozen is fine,
>>> if I want special fillings wonton wrappers are perfect. I don't see
>>> any benefit in making pasta from scratch.
>>
>> Some of us enjoy cooking and the prep that goes with it.
>
> Preparing pasta dough entails no cooking whatsoever...

As I said, 'the PREP that goes with it!!!!!!!!!!!!!!!!!!


>

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

On Tue, 21 Jul 2015 22:28:18 -0600, "Dr. Edward Morbius"
> wrote:

>On 7/21/2015 10:27 PM, sf wrote:
>> On Tue, 21 Jul 2015 22:23:07 -0600, "Dr. Edward Morbius"
>> > wrote:
>>
>>> On 7/21/2015 10:15 PM, sf wrote:
>>>> On Tue, 21 Jul 2015 22:10:49 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> On 7/20/2015 5:09 AM, Ophelia wrote:
>>>>>>
>>>>>>
>>>>>> "Brooklyn1" > wrote in message
>>>>>> ...
>>>>>>> On Sun, 19 Jul 2015 21:26:25 +0100, Tim w > wrote:
>>>>>>>
>>>>>>>> Making the dough with flour and egg, then rolling, cutting and shaping.
>>>>>>>> I'm not worried about the work involved but does it actually taste
>>>>>>>> better? Better than dried? better than the fresh pata I can buy? I have
>>>>>>>> a feeling this might be something which is just better done in a
>>>>>>>> factory.
>>>>>>>>
>>>>>>>> Tim W
>>>>>>>
>>>>>>> Store brand dried works for me... if I want raviolis frozen is fine,
>>>>>>> if I want special fillings wonton wrappers are perfect. I don't see
>>>>>>> any benefit in making pasta from scratch.
>>>>>>
>>>>>> Some of us enjoy cooking and the prep that goes with it.
>>>>>>
>>>>>>
>>>>>>
>>>>> Yet you never post recipes.
>>>>>
>>>> Tru dat. But it's very British. I'm on the UK FB Food group and
>>>> there are lots of pictures or descriptions of restaurant meals. I was
>>>> floored when they actually had the nerve to call out one poster (who
>>>> lives near London) over posting his images of "everyday meals" with
>>>> honest descriptions of what he bought on sale, pressure cooking
>>>> something or including a ready made dessert. I don't understand the
>>>> snobbery. It's not like he's sucking up all the rarified air in there
>>>> because they hardly ever talk about what *they* cook unless they think
>>>> they can impress everyone with their kitchen expertise (which is
>>>> never). Judith G finally has internet access again, so she'll start
>>>> posting about real food and that will be a breath of fresh air - but
>>>> she's an expat American who lives in Italy, so she's not reflective of
>>>> what happens in UK kitchens. I like the group and there are a lot of
>>>> very nice people who participate in it - but they are timid when it
>>>> comes to posting about what they cook.
>>>>
>>>> If you notice who is UK, Australia or even Canada... there is a dearth
>>>> of real food posts. Dave is the only one who ever contributes in a
>>>> meaningful way and due to the current toxicity of rfc, I can't blame
>>>> him for holding back these days.
>>>
>>> That's a sound analysis.
>>>
>>> But I have seen Ms. O post a few recipes here.
>>>
>>> Still I think you've sussed out some recognizable national traits.
>>
>> She soldiers on the best she can. Stiff upper lip.
>>
>
>Valued and appreciated, she's a strong lass.

But Ms O ain't British so no stiff upper lip... Scots have short arm
disease, their hands can't reach their very deep into their pockets!
LOL

On 7/22/2015 11:46 AM, Brooklyn1 wrote:
> On Tue, 21 Jul 2015 22:28:18 -0600, "Dr. Edward Morbius"
> > wrote:
>
>> On 7/21/2015 10:27 PM, sf wrote:
>>> On Tue, 21 Jul 2015 22:23:07 -0600, "Dr. Edward Morbius"
>>> > wrote:
>>>
>>>> On 7/21/2015 10:15 PM, sf wrote:
>>>>> On Tue, 21 Jul 2015 22:10:49 -0400, jmcquown >
>>>>> wrote:
>>>>>
>>>>>> On 7/20/2015 5:09 AM, Ophelia wrote:
>>>>>>>
>>>>>>>
>>>>>>> "Brooklyn1" > wrote in message
>>>>>>> ...
>>>>>>>> On Sun, 19 Jul 2015 21:26:25 +0100, Tim w > wrote:
>>>>>>>>
>>>>>>>>> Making the dough with flour and egg, then rolling, cutting and shaping.
>>>>>>>>> I'm not worried about the work involved but does it actually taste
>>>>>>>>> better? Better than dried? better than the fresh pata I can buy? I have
>>>>>>>>> a feeling this might be something which is just better done in a
>>>>>>>>> factory.
>>>>>>>>>
>>>>>>>>> Tim W
>>>>>>>>
>>>>>>>> Store brand dried works for me... if I want raviolis frozen is fine,
>>>>>>>> if I want special fillings wonton wrappers are perfect. I don't see
>>>>>>>> any benefit in making pasta from scratch.
>>>>>>>
>>>>>>> Some of us enjoy cooking and the prep that goes with it.
>>>>>>>
>>>>>>>
>>>>>>>
>>>>>> Yet you never post recipes.
>>>>>>
>>>>> Tru dat. But it's very British. I'm on the UK FB Food group and
>>>>> there are lots of pictures or descriptions of restaurant meals. I was
>>>>> floored when they actually had the nerve to call out one poster (who
>>>>> lives near London) over posting his images of "everyday meals" with
>>>>> honest descriptions of what he bought on sale, pressure cooking
>>>>> something or including a ready made dessert. I don't understand the
>>>>> snobbery. It's not like he's sucking up all the rarified air in there
>>>>> because they hardly ever talk about what *they* cook unless they think
>>>>> they can impress everyone with their kitchen expertise (which is
>>>>> never). Judith G finally has internet access again, so she'll start
>>>>> posting about real food and that will be a breath of fresh air - but
>>>>> she's an expat American who lives in Italy, so she's not reflective of
>>>>> what happens in UK kitchens. I like the group and there are a lot of
>>>>> very nice people who participate in it - but they are timid when it
>>>>> comes to posting about what they cook.
>>>>>
>>>>> If you notice who is UK, Australia or even Canada... there is a dearth
>>>>> of real food posts. Dave is the only one who ever contributes in a
>>>>> meaningful way and due to the current toxicity of rfc, I can't blame
>>>>> him for holding back these days.
>>>>
>>>> That's a sound analysis.
>>>>
>>>> But I have seen Ms. O post a few recipes here.
>>>>
>>>> Still I think you've sussed out some recognizable national traits.
>>>
>>> She soldiers on the best she can. Stiff upper lip.
>>>
>>
>> Valued and appreciated, she's a strong lass.
>
> But Ms O ain't British so no stiff upper lip... Scots have short arm
> disease, their hands can't reach their very deep into their pockets!
> LOL
>


You're wrong she's all English, Yorkshire by birth, iirc.

"Brooklyn1" > wrote in message
...
> On Tue, 21 Jul 2015 22:28:18 -0600, "Dr. Edward Morbius"
> > wrote:
>
>>On 7/21/2015 10:27 PM, sf wrote:
>>> On Tue, 21 Jul 2015 22:23:07 -0600, "Dr. Edward Morbius"
>>> > wrote:
>>>
>>>> On 7/21/2015 10:15 PM, sf wrote:
>>>>> On Tue, 21 Jul 2015 22:10:49 -0400, jmcquown >
>>>>> wrote:
>>>>>
>>>>>> On 7/20/2015 5:09 AM, Ophelia wrote:
>>>>>>>
>>>>>>>
>>>>>>> "Brooklyn1" > wrote in message
>>>>>>> ...
>>>>>>>> On Sun, 19 Jul 2015 21:26:25 +0100, Tim w >
>>>>>>>> wrote:
>>>>>>>>
>>>>>>>>> Making the dough with flour and egg, then rolling, cutting and
>>>>>>>>> shaping.
>>>>>>>>> I'm not worried about the work involved but does it actually taste
>>>>>>>>> better? Better than dried? better than the fresh pata I can buy? I
>>>>>>>>> have
>>>>>>>>> a feeling this might be something which is just better done in a
>>>>>>>>> factory.
>>>>>>>>>
>>>>>>>>> Tim W
>>>>>>>>
>>>>>>>> Store brand dried works for me... if I want raviolis frozen is
>>>>>>>> fine,
>>>>>>>> if I want special fillings wonton wrappers are perfect. I don't
>>>>>>>> see
>>>>>>>> any benefit in making pasta from scratch.
>>>>>>>
>>>>>>> Some of us enjoy cooking and the prep that goes with it.
>>>>>>>
>>>>>>>
>>>>>>>
>>>>>> Yet you never post recipes.
>>>>>>
>>>>> Tru dat. But it's very British. I'm on the UK FB Food group and
>>>>> there are lots of pictures or descriptions of restaurant meals. I was
>>>>> floored when they actually had the nerve to call out one poster (who
>>>>> lives near London) over posting his images of "everyday meals" with
>>>>> honest descriptions of what he bought on sale, pressure cooking
>>>>> something or including a ready made dessert. I don't understand the
>>>>> snobbery. It's not like he's sucking up all the rarified air in there
>>>>> because they hardly ever talk about what *they* cook unless they think
>>>>> they can impress everyone with their kitchen expertise (which is
>>>>> never). Judith G finally has internet access again, so she'll start
>>>>> posting about real food and that will be a breath of fresh air - but
>>>>> she's an expat American who lives in Italy, so she's not reflective of
>>>>> what happens in UK kitchens. I like the group and there are a lot of
>>>>> very nice people who participate in it - but they are timid when it
>>>>> comes to posting about what they cook.
>>>>>
>>>>> If you notice who is UK, Australia or even Canada... there is a dearth
>>>>> of real food posts. Dave is the only one who ever contributes in a
>>>>> meaningful way and due to the current toxicity of rfc, I can't blame
>>>>> him for holding back these days.
>>>>
>>>> That's a sound analysis.
>>>>
>>>> But I have seen Ms. O post a few recipes here.
>>>>
>>>> Still I think you've sussed out some recognizable national traits.
>>>
>>> She soldiers on the best she can. Stiff upper lip.
>>>
>>
>>Valued and appreciated, she's a strong lass.
>
> But Ms O ain't British so no stiff upper lip... Scots have short arm
> disease, their hands can't reach their very deep into their pockets!
> LOL

When did you decide you know all about me? Well you are wrong. Just
because I live in Scotland does not make me Scottish.


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

On Monday, July 20, 2015 at 3:16:46 PM UTC-5, Brooklyn1 wrote:
> sf wrote:
> >notbob wrote:
> >
> >> One thing. How long should the dough be kneaded in an orbital stand
> >> mixer w/ bread hook? I'm becoming a tad too arthritic to knead by
> >> hand.
> >
> >The key to workable pasta isn't the kneading, it's the resting!
>
> sf gets too much rest, that's why her (PFA) pasta fazool ass is so
> huge... I love sf's ass! LOL
> http://allrecipes.com/recipe/easy-pasta-fagioli/

Maybe you can get your face all up in her ass and she can *reward* you
with a handjob.

--Bryan
"You live a dogs [sic] live [sic] with your nose planted in your
wife's crotch."
--Barbara Llorente in rec.food.cooking July 21, 2015

On 7/23/2015 3:56 AM, Dr. Edward Morbius wrote:
Barbara J. Llorente FRAUD!

Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
Age 65 (Born 1950) (415) 239-7248. Background Check - Available. Record
ID: 47846596.

No one cares about you.

Get OUT!


_,..._
/__ \
>< `. \
/_ \ |
\-_ /:|
,--'..'. :
,' `.
_,' \
_.._,--'' , |
, ,',, _| _,.'| | |
\\||/,'(,' '--'' | | |
_ ||| | /-' |
| | (- -)<`._ | / /
| | \_\O/_/`-.(<< |____/ /
| | / \ / -'| `--.'|
| | \___/ / /
| | H H / | |
|_|_..-H-H--.._ / ,| |
|-.._"_"__..-| | _-/ | |
| | | | \_ |
Barbara Llorente | | | | |
| The | |____| | |
|Troll Enabler | _..' | |____|
jrei | |_(____..._' _.' |
`-..______..-'"" (___..--'

In article >, gravesend10
@verizon.net says...
>
> But Ms O ain't British so no stiff upper lip... Scots have short arm
> disease, their hands can't reach their very deep into their pockets!
> LOL

You must be one of those dumb Americans who don't know the Scots,
Welsh, Northern Irish, and English, are ALL British.

Janet UK.

On 7/23/2015 5:10 AM, Janet wrote:
> In article >, gravesend10
> @verizon.net says...
>>
>> But Ms O ain't British so no stiff upper lip... Scots have short arm
>> disease, their hands can't reach their very deep into their pockets!
>> LOL
>
> You must be one of those dumb Americans who don't know the Scots,
> Welsh, Northern Irish, and English, are ALL British.
let’s just look at a few comments from some key Founding Fathers about
the United States, separation of church and state and how this nation
wasn’t founded on Christianity: The Treaty of Tripoli, signed by
President John Adams: “The Government of the United States of America is
not in any sense founded on the Christian religion.” Thomas Jefferson:
“I contemplate with sovereign reverence that act of the whole American
people which declared that their legislature should make no law
respecting an establishment of religion, or prohibit the free exercise
thereof, thus building a wall of separation between church and state.”
James Madison: “And I have no doubt that every new example will succeed,
as every past one has done, in shewing that religion & government will
both exist in greater purity, the less they are mixed together.” Thomas
Jefferson: “Christianity neither is, nor ever was a part of the common
law.” Thomas Jefferson: “History, I believe, furnishes no example of a
priest-ridden people maintaining a free civil government. This marks the
lowest grade of ignorance of which their civil as well as religious
leaders will always avail themselves for their own purposes.” And that’s
not all of them – there are several more – but I figured those were
pretty clear cut. Now why, if our nation was founded on Christianity,
would some of our key Founding Fathers speak so strongly against mixing
religion and government? Why would our Constitution never once mention
God, Christian, Jesus or Christianity? Why does our very First Amendment
specifically say that Congress cannot make laws based on religion?

Read more at:
http://www.forwardprogressives.com/e...-christianity/
--
Conservatives seem to not quite understand that the Declaration of
Independence and the Constitution are two completely different things.
The Declaration of Independence was written by Thomas Jefferson. The
Constitution was put together by many different individuals and it
essentially creates our government and lists the rights of its citizens.
Granted, the Declaration of Independence does say, “We hold these truths
to be self-evident, that all men are created equal, that they are
endowed by their Creator..” with “creator” referring to some form of
God. But, again, this document has nothing to do with our Constitutional
rights. Our Constitution has exactly zero mentions of God, Jesus,
Christians or Christianity. In fact, the First Amendment clearly states
that we’re given the freedom of religion. It also says Congress can’t
make any laws based on religious beliefs.

Read more at:
http://www.forwardprogressives.com/e...-christianity/
--
Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.

On 7/22/2015 1:59 PM, Ophelia wrote:
> "Brooklyn1" > wrote in message

>> But Ms O ain't British so no stiff upper lip... Scots have short arm
>> disease, their hands can't reach their very deep into their pockets!
>> LOL
>
> When did you decide you know all about me? Well you are wrong. Just
> because I live in Scotland does not make me Scottish.
>
He also seems a bit confused on the meaning of 'British'.

"S Viemeister" > wrote in message
...
> On 7/22/2015 1:59 PM, Ophelia wrote:
>> "Brooklyn1" > wrote in message
>
>>> But Ms O ain't British so no stiff upper lip... Scots have short arm
>>> disease, their hands can't reach their very deep into their pockets!
>>> LOL
>>
>> When did you decide you know all about me? Well you are wrong. Just
>> because I live in Scotland does not make me Scottish.
>>
> He also seems a bit confused on the meaning of 'British'.

LOL I know but I didn't expect anything different


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

S Viemeister wrote:
>
> On 7/22/2015 1:59 PM, Ophelia wrote:
> > "Brooklyn1" > wrote in message
>
> >> But Ms O ain't British so no stiff upper lip... Scots have short arm
> >> disease, their hands can't reach their very deep into their pockets!
> >> LOL
> >
> > When did you decide you know all about me? Well you are wrong. Just
> > because I live in Scotland does not make me Scottish.
> >
> He also seems a bit confused on the meaning of 'British'.

Perhaps you folks can explain it all and clear it all up. I'm not so
sure of all the differences either. I would like to know. Thanks.

On 7/23/2015 7:00 AM, Gary wrote:
Conservatives seem to not quite understand that the Declaration of
Independence and the Constitution are two completely different things.
The Declaration of Independence was written by Thomas Jefferson. The
Constitution was put together by many different individuals and it
essentially creates our government and lists the rights of its citizens.
Granted, the Declaration of Independence does say, “We hold these truths
to be self-evident, that all men are created equal, that they are
endowed by their Creator..” with “creator” referring to some form of
God. But, again, this document has nothing to do with our Constitutional
rights. Our Constitution has exactly zero mentions of God, Jesus,
Christians or Christianity. In fact, the First Amendment clearly states
that we’re given the freedom of religion. It also says Congress can’t
make any laws based on religious beliefs.
--
Barbara J. Llorente

On 7/23/2015 6:28 AM, S Viemeister wrote:
let’s just look at a few comments from some key Founding Fathers about
the United States, separation of church and state and how this nation
wasn’t founded on Christianity: The Treaty of Tripoli, signed by
President John Adams: “The Government of the United States of America is
not in any sense founded on the Christian religion.” Thomas Jefferson:
“I contemplate with sovereign reverence that act of the whole American
people which declared that their legislature should make no law
respecting an establishment of religion, or prohibit the free exercise
thereof, thus building a wall of separation between church and state.”
James Madison: “And I have no doubt that every new example will succeed,
as every past one has done, in shewing that religion & government will
both exist in greater purity, the less they are mixed together.” Thomas
Jefferson: “Christianity neither is, nor ever was a part of the common
law.” Thomas Jefferson: “History, I believe, furnishes no example of a
priest-ridden people maintaining a free civil government. This marks the
lowest grade of ignorance of which their civil as well as religious
leaders will always avail themselves for their own purposes.” And that’s
not all of them – there are several more – but I figured those were
pretty clear cut. Now why, if our nation was founded on Christianity,
would some of our key Founding Fathers speak so strongly against mixing
religion and government? Why would our Constitution never once mention
God, Christian, Jesus or Christianity? Why does our very First Amendment
specifically say that Congress cannot make laws based on religion?
--
Barbara J. Llorente

"Gary" > wrote in message ...
> S Viemeister wrote:
>>
>> On 7/22/2015 1:59 PM, Ophelia wrote:
>> > "Brooklyn1" > wrote in message
>>
>> >> But Ms O ain't British so no stiff upper lip... Scots have short arm
>> >> disease, their hands can't reach their very deep into their pockets!
>> >> LOL
>> >
>> > When did you decide you know all about me? Well you are wrong. Just
>> > because I live in Scotland does not make me Scottish.
>> >
>> He also seems a bit confused on the meaning of 'British'.
>
> Perhaps you folks can explain it all and clear it all up. I'm not so
> sure of all the differences either. I would like to know. Thanks.

Well really it is Great Britain and refers to England, Scotland and Wales)

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

"Ophelia" > wrote in message
...
>
>
> "Gary" > wrote in message
> ...
>> S Viemeister wrote:
>>>
>>> On 7/22/2015 1:59 PM, Ophelia wrote:
>>> > "Brooklyn1" > wrote in message
>>>
>>> >> But Ms O ain't British so no stiff upper lip... Scots have short arm
>>> >> disease, their hands can't reach their very deep into their pockets!
>>> >> LOL
>>> >
>>> > When did you decide you know all about me? Well you are wrong. Just
>>> > because I live in Scotland does not make me Scottish.
>>> >
>>> He also seems a bit confused on the meaning of 'British'.
>>
>> Perhaps you folks can explain it all and clear it all up. I'm not so
>> sure of all the differences either. I would like to know. Thanks.
>
> Well really it is Great Britain and refers to England, Scotland and
> Wales)

Just to add, if you add Northern Ireland then it becomes UK (United Kingdom)

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

On Wed, 22 Jul 2015 16:33:30 +0100, "Ophelia" >
wrote:

>
>
>"Brooklyn1" > wrote in message
.. .
>> Ophelia wrote:
>>>Brooklyn1 wrote:
>>>>Tim w > wrote:
>>>>
>>>>> Making the dough with flour and egg, then rolling, cutting and shaping.
>>>>> I'm not worried about the work involved but does it actually taste
>>>>> better? Better than dried? better than the fresh pasta I can buy? I
>>>>> have
>>>>> a feeling this might be something which is just better done in a
>>>>> factory.
>>>>
>>>> Store brand dried works for me... if I want raviolis frozen is fine,
>>>> if I want special fillings wonton wrappers are perfect. I don't see
>>>> any benefit in making pasta from scratch.
>>>
>>> Some of us enjoy cooking and the prep that goes with it.
>>
>> Preparing pasta dough entails no cooking whatsoever...
>
>As I said, 'the PREP that goes with it!!!!!!!!!!!!!!!!!!

I said PREParing pasta dough entails no cooking whatsoever... kneading
flour and water is not even creative, I don't even like pasta dough
with eggs unless it's substantial eggs for egg noodles... commercial
pasta contains no eggs... where did anyone get the idea to add one
schtinkin' egg? Do you have a fancy schmancy pasta/noodle dough
recipe, I do.
http://easteuropeanfood.about.com/od...hes-Recipe.htm
http://toriavey.com/toris-corner/201...-knish-part-1/
Anyone care to venture a guess for the difference between a "knish"
and a "k'nish"?

Ophelia wrote:
>
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Gary" > wrote in message
>> ...
>>> S Viemeister wrote:
>>>>
>>>> On 7/22/2015 1:59 PM, Ophelia wrote:
>>>> > "Brooklyn1" > wrote in message
>>>>
>>>> >> But Ms O ain't British so no stiff upper lip... Scots have short arm
>>>> >> disease, their hands can't reach their very deep into their pockets!
>>>> >> LOL
>>>> >
>>>> > When did you decide you know all about me? Well you are wrong. Just
>>>> > because I live in Scotland does not make me Scottish.
>>>> >
>>>> He also seems a bit confused on the meaning of 'British'.
>>>
>>> Perhaps you folks can explain it all and clear it all up. I'm not so
>>> sure of all the differences either. I would like to know. Thanks.
>>
>> Well really it is Great Britain and refers to England, Scotland and
>> Wales)
>
> Just to add, if you add Northern Ireland then it becomes UK (United Kingdom)

one time I went to this Irish pub and some guy asked me, are you Irish?
and I said yes, partially

and he said, are you good Irish or bad Irish?

well of course I said I was good Irish even though I'm not sure what
he meant - he was pretty large

On 2015-07-22 3:10 PM, Janet wrote:
> In article >, gravesend10
> @verizon.net says...
>>
>> But Ms O ain't British so no stiff upper lip... Scots have short arm
>> disease, their hands can't reach their very deep into their pockets!
>> LOL
>
> You must be one of those dumb Americans who don't know the Scots,
> Welsh, Northern Irish, and English, are ALL British.
>
>


Perhaps, but the term generally refers to a particular class of English.
>

On 2015-07-22 5:52 PM, tert in seattle wrote:

> one time I went to this Irish pub and some guy asked me, are you Irish?
> and I said yes, partially
>
> and he said, are you good Irish or bad Irish?
>
> well of course I said I was good Irish even though I'm not sure what
> he meant - he was pretty large
>


Being good or bad might depend on the origins of the person asking. The
two groups have a real hatred for each other. The Orange Irish, as I
understand it, are Scots Irish, and they were invited to settle in
Ireland by the British who wanted to tame the island. The English had a
policy of providing land to those who they expected would be loyal to
them. While my father's family is English, my mother's is a very mixed
group of Scottish, French, German and Irish. My great great grandfather
was an Irish Catholic priest. He left the priesthood, left the Catholic
church, moved to Canada and married a Presbyterian.

On 7/22/2015 6:07 PM, Dave Smith wrote:
> On 2015-07-22 3:10 PM, Janet wrote:
>> In article >, gravesend10
>> @verizon.net says...
>>>
>>> But Ms O ain't British so no stiff upper lip... Scots have short arm
>>> disease, their hands can't reach their very deep into their pockets!
>>> LOL
>>
>> You must be one of those dumb Americans who don't know the Scots,
>> Welsh, Northern Irish, and English, are ALL British.
>>
>>
>
>
> Perhaps, but the term generally refers to a particular class of English.

???It does?
Where is that the case? (Apart from this newsgroup)

On Wed, 22 Jul 2015 21:52:56 +0000 (UTC), tert in seattle
> wrote:

<snip>

>one time I went to this Irish pub and some guy asked me, are you Irish?
>and I said yes, partially
>
>and he said, are you good Irish or bad Irish?
>
>well of course I said I was good Irish even though I'm not sure what
>he meant - he was pretty large

Heh

On Wed, 22 Jul 2015 18:07:04 -0400, Dave Smith
> wrote:

>On 2015-07-22 3:10 PM, Janet wrote:
>> In article >, gravesend10
>> @verizon.net says...
>>>
>>> But Ms O ain't British so no stiff upper lip... Scots have short arm
>>> disease, their hands can't reach their very deep into their pockets!
>>> LOL
>>
>> You must be one of those dumb Americans who don't know the Scots,
>> Welsh, Northern Irish, and English, are ALL British.
>
>Perhaps, but the term generally refers to a particular class of English.

Say *what*???

On Sunday, July 19, 2015 at 3:26:28 PM UTC-5, Tim w wrote:
> Making the dough with flour and egg, then rolling, cutting and shaping.
> I'm not worried about the work involved but does it actually taste
> better? Better than dried? better than the fresh pata I can buy? I have
> a feeling this might be something which is just better done in a factory.
>
> Tim W

Maybe it is all in my mind, but I like my freshly made pasta a whole lot !

On Sunday, July 19, 2015 at 3:51:39 PM UTC-5, Ophelia wrote:
> "Tim w" > wrote in message
> ...
> > Making the dough with flour and egg, then rolling, cutting and shaping.
> > I'm not worried about the work involved but does it actually taste better?
> > Better than dried? better than the fresh pata I can buy? I have a feeling
> > this might be something which is just better done in a factory.
>
> I make my own and whether it is because *I* have made it, it tastes better
> to us
>
> Try it and see)
>
>
> --
> http://www.helpforheroes.org.uk/shop/

Should have read your answer first. Thats the same way I feel !!

On 22/07/2015 3:52 PM, tert in seattle wrote:
> Ophelia wrote:
>>
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "Gary" > wrote in message
>>> ...
>>>> S Viemeister wrote:
>>>>>
>>>>> On 7/22/2015 1:59 PM, Ophelia wrote:
>>>>>> "Brooklyn1" > wrote in message
>>>>>
>>>>>>> But Ms O ain't British so no stiff upper lip... Scots have short arm
>>>>>>> disease, their hands can't reach their very deep into their pockets!
>>>>>>> LOL
>>>>>>
>>>>>> When did you decide you know all about me? Well you are wrong. Just
>>>>>> because I live in Scotland does not make me Scottish.
>>>>>>
>>>>> He also seems a bit confused on the meaning of 'British'.
>>>>
>>>> Perhaps you folks can explain it all and clear it all up. I'm not so
>>>> sure of all the differences either. I would like to know. Thanks.
>>>
>>> Well really it is Great Britain and refers to England, Scotland and
>>> Wales)
>>
>> Just to add, if you add Northern Ireland then it becomes UK (United Kingdom)
>
> one time I went to this Irish pub and some guy asked me, are you Irish?
> and I said yes, partially
>
> and he said, are you good Irish or bad Irish?
>
> well of course I said I was good Irish even though I'm not sure what
> he meant - he was pretty large
>
Probably meant "good" meaning papist!
Graham
--

On 22/07/2015 4:07 PM, Dave Smith wrote:
> On 2015-07-22 3:10 PM, Janet wrote:
>> In article >, gravesend10
>> @verizon.net says...
>>>
>>> But Ms O ain't British so no stiff upper lip... Scots have short arm
>>> disease, their hands can't reach their very deep into their pockets!
>>> LOL
>>
>> You must be one of those dumb Americans who don't know the Scots,
>> Welsh, Northern Irish, and English, are ALL British.
>>
>>
>
>
> Perhaps, but the term generally refers to a particular class of English.
>>
>

https://www.youtube.com/watch?v=1vh-wEXvdW8

Graham

--

On Wed, 22 Jul 2015 18:59:13 +0100, "Ophelia" >
wrote:

>
>
>"Brooklyn1" > wrote in message
.. .
>> On Tue, 21 Jul 2015 22:28:18 -0600, "Dr. Edward Morbius"
>> > wrote:
>>
>>>On 7/21/2015 10:27 PM, sf wrote:
>>>> On Tue, 21 Jul 2015 22:23:07 -0600, "Dr. Edward Morbius"
>>>> > wrote:
>>>>
>>>>> On 7/21/2015 10:15 PM, sf wrote:
>>>>>> On Tue, 21 Jul 2015 22:10:49 -0400, jmcquown >
>>>>>> wrote:
>>>>>>
>>>>>>> On 7/20/2015 5:09 AM, Ophelia wrote:
>>>>>>>>
>>>>>>>>
>>>>>>>> "Brooklyn1" > wrote in message
>>>>>>>> ...
>>>>>>>>> On Sun, 19 Jul 2015 21:26:25 +0100, Tim w >
>>>>>>>>> wrote:
>>>>>>>>>
>>>>>>>>>> Making the dough with flour and egg, then rolling, cutting and
>>>>>>>>>> shaping.
>>>>>>>>>> I'm not worried about the work involved but does it actually taste
>>>>>>>>>> better? Better than dried? better than the fresh pata I can buy? I
>>>>>>>>>> have
>>>>>>>>>> a feeling this might be something which is just better done in a
>>>>>>>>>> factory.
>>>>>>>>>>
>>>>>>>>>> Tim W
>>>>>>>>>
>>>>>>>>> Store brand dried works for me... if I want raviolis frozen is
>>>>>>>>> fine,
>>>>>>>>> if I want special fillings wonton wrappers are perfect. I don't
>>>>>>>>> see
>>>>>>>>> any benefit in making pasta from scratch.
>>>>>>>>
>>>>>>>> Some of us enjoy cooking and the prep that goes with it.
>>>>>>>>
>>>>>>>>
>>>>>>>>
>>>>>>> Yet you never post recipes.
>>>>>>>
>>>>>> Tru dat. But it's very British. I'm on the UK FB Food group and
>>>>>> there are lots of pictures or descriptions of restaurant meals. I was
>>>>>> floored when they actually had the nerve to call out one poster (who
>>>>>> lives near London) over posting his images of "everyday meals" with
>>>>>> honest descriptions of what he bought on sale, pressure cooking
>>>>>> something or including a ready made dessert. I don't understand the
>>>>>> snobbery. It's not like he's sucking up all the rarified air in there
>>>>>> because they hardly ever talk about what *they* cook unless they think
>>>>>> they can impress everyone with their kitchen expertise (which is
>>>>>> never). Judith G finally has internet access again, so she'll start
>>>>>> posting about real food and that will be a breath of fresh air - but
>>>>>> she's an expat American who lives in Italy, so she's not reflective of
>>>>>> what happens in UK kitchens. I like the group and there are a lot of
>>>>>> very nice people who participate in it - but they are timid when it
>>>>>> comes to posting about what they cook.
>>>>>>
>>>>>> If you notice who is UK, Australia or even Canada... there is a dearth
>>>>>> of real food posts. Dave is the only one who ever contributes in a
>>>>>> meaningful way and due to the current toxicity of rfc, I can't blame
>>>>>> him for holding back these days.
>>>>>
>>>>> That's a sound analysis.
>>>>>
>>>>> But I have seen Ms. O post a few recipes here.
>>>>>
>>>>> Still I think you've sussed out some recognizable national traits.
>>>>
>>>> She soldiers on the best she can. Stiff upper lip.
>>>>
>>>
>>>Valued and appreciated, she's a strong lass.
>>
>> But Ms O ain't British so no stiff upper lip... Scots have short arm
>> disease, their hands can't reach their very deep into their pockets!
>> LOL
>
>When did you decide you know all about me? Well you are wrong. Just
>because I live in Scotland does not make me Scottish.

As far as I know you've never said otherwise, in fact many times
you've said you're a Scot... then perhaps for all anyone knows you're
Irani, or Chinese, Norwegian, or Nothing.

On Wed, 22 Jul 2015 17:00:03 -0400, Gary > wrote:

>S Viemeister wrote:
>>
>> On 7/22/2015 1:59 PM, Ophelia wrote:
>> > "Brooklyn1" > wrote in message
>>
>> >> But Ms O ain't British so no stiff upper lip... Scots have short arm
>> >> disease, their hands can't reach their very deep into their pockets!
>> >> LOL
>> >
>> > When did you decide you know all about me? Well you are wrong. Just
>> > because I live in Scotland does not make me Scottish.
>> >
>> He also seems a bit confused on the meaning of 'British'.
>
>Perhaps you folks can explain it all and clear it all up. I'm not so
>sure of all the differences either. I would like to know. Thanks.

Very simple, British means one is English... from Wales one is Welsh,
from Scotland one is a cheapo *******, from Ireland a frickin' red
nosed Sot.

On 7/22/2015 4:46 PM, Brooklyn1 wrote:
> On Wed, 22 Jul 2015 18:59:13 +0100, "Ophelia" >
> wrote:
>
>>
>>
>> "Brooklyn1" > wrote in message
>> ...
>>> On Tue, 21 Jul 2015 22:28:18 -0600, "Dr. Edward Morbius"
>>> > wrote:
>>>
>>>> On 7/21/2015 10:27 PM, sf wrote:
>>>>> On Tue, 21 Jul 2015 22:23:07 -0600, "Dr. Edward Morbius"
>>>>> > wrote:
>>>>>
>>>>>> On 7/21/2015 10:15 PM, sf wrote:
>>>>>>> On Tue, 21 Jul 2015 22:10:49 -0400, jmcquown >
>>>>>>> wrote:
>>>>>>>
>>>>>>>> On 7/20/2015 5:09 AM, Ophelia wrote:
>>>>>>>>>
>>>>>>>>>
>>>>>>>>> "Brooklyn1" > wrote in message
>>>>>>>>> ...
>>>>>>>>>> On Sun, 19 Jul 2015 21:26:25 +0100, Tim w >
>>>>>>>>>> wrote:
>>>>>>>>>>
>>>>>>>>>>> Making the dough with flour and egg, then rolling, cutting and
>>>>>>>>>>> shaping.
>>>>>>>>>>> I'm not worried about the work involved but does it actually taste
>>>>>>>>>>> better? Better than dried? better than the fresh pata I can buy? I
>>>>>>>>>>> have
>>>>>>>>>>> a feeling this might be something which is just better done in a
>>>>>>>>>>> factory.
>>>>>>>>>>>
>>>>>>>>>>> Tim W
>>>>>>>>>>
>>>>>>>>>> Store brand dried works for me... if I want raviolis frozen is
>>>>>>>>>> fine,
>>>>>>>>>> if I want special fillings wonton wrappers are perfect. I don't
>>>>>>>>>> see
>>>>>>>>>> any benefit in making pasta from scratch.
>>>>>>>>>
>>>>>>>>> Some of us enjoy cooking and the prep that goes with it.
>>>>>>>>>
>>>>>>>>>
>>>>>>>>>
>>>>>>>> Yet you never post recipes.
>>>>>>>>
>>>>>>> Tru dat. But it's very British. I'm on the UK FB Food group and
>>>>>>> there are lots of pictures or descriptions of restaurant meals. I was
>>>>>>> floored when they actually had the nerve to call out one poster (who
>>>>>>> lives near London) over posting his images of "everyday meals" with
>>>>>>> honest descriptions of what he bought on sale, pressure cooking
>>>>>>> something or including a ready made dessert. I don't understand the
>>>>>>> snobbery. It's not like he's sucking up all the rarified air in there
>>>>>>> because they hardly ever talk about what *they* cook unless they think
>>>>>>> they can impress everyone with their kitchen expertise (which is
>>>>>>> never). Judith G finally has internet access again, so she'll start
>>>>>>> posting about real food and that will be a breath of fresh air - but
>>>>>>> she's an expat American who lives in Italy, so she's not reflective of
>>>>>>> what happens in UK kitchens. I like the group and there are a lot of
>>>>>>> very nice people who participate in it - but they are timid when it
>>>>>>> comes to posting about what they cook.
>>>>>>>
>>>>>>> If you notice who is UK, Australia or even Canada... there is a dearth
>>>>>>> of real food posts. Dave is the only one who ever contributes in a
>>>>>>> meaningful way and due to the current toxicity of rfc, I can't blame
>>>>>>> him for holding back these days.
>>>>>>
>>>>>> That's a sound analysis.
>>>>>>
>>>>>> But I have seen Ms. O post a few recipes here.
>>>>>>
>>>>>> Still I think you've sussed out some recognizable national traits.
>>>>>
>>>>> She soldiers on the best she can. Stiff upper lip.
>>>>>
>>>>
>>>> Valued and appreciated, she's a strong lass.
>>>
>>> But Ms O ain't British so no stiff upper lip... Scots have short arm
>>> disease, their hands can't reach their very deep into their pockets!
>>> LOL
>>
>> When did you decide you know all about me? Well you are wrong. Just
>> because I live in Scotland does not make me Scottish.
>
> As far as I know you've never said otherwise, in fact many times
> you've said you're a Scot... then perhaps for all anyone knows you're
> Irani, or Chinese, Norwegian, or Nothing.
>


Bullshit.

She has been clear to state she is from Yorkshire and simply lives there.

Stop the madness.

On Wed, 22 Jul 2015 16:34:23 -0600, graham > wrote:

>On 22/07/2015 4:07 PM, Dave Smith wrote:
>> On 2015-07-22 3:10 PM, Janet wrote:
>>> In article >, gravesend10
>>> @verizon.net says...
>>>>
>>>> But Ms O ain't British so no stiff upper lip... Scots have short arm
>>>> disease, their hands can't reach their very deep into their pockets!
>>>> LOL
>>>
>>> You must be one of those dumb Americans who don't know the Scots,
>>> Welsh, Northern Irish, and English, are ALL British.
>>>
>>>
>>
>>
>> Perhaps, but the term generally refers to a particular class of English.

Actually British is not an ethnicity, British refers to language,
Celtic. Being from the UK one needs to define/claim their ethnicity;
English, Irish, Welsh, Scot, if one doesn't know which then they are
simply a no account *******. Actually ALL UKers are no account
*******s,, none know their fathers. LOL-LOL

On 2015-07-22 6:26 PM, Je�us wrote:

>>> You must be one of those dumb Americans who don't know the Scots,
>>> Welsh, Northern Irish, and English, are ALL British.
>>
>> Perhaps, but the term generally refers to a particular class of English.
>
> Say *what*???
>
The English "upper class".

I'm part English, Irish, French, German, Dutch, Cherokee and Choctaw.