| Home |
| Search |
| Today's Posts |
|
Posted to rec.food.cooking
|
|||
|
|||
Swiss Cheese
dsi1 wrote in rec.food.cooking:
> > Rich people think a lot differently than us regular folk. Mostly they > see the world as their own schoolyard and us people as playground > equipment. Approximately 800 lines trimed to see this which was not related to the post above it. DS1, please think a bit ok? -- |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
On 9/4/2017 4:49 PM, cshenk wrote:
> dsi1 wrote in rec.food.cooking: > >> >> Rich people think a lot differently than us regular folk. Mostly they >> see the world as their own schoolyard and us people as playground >> equipment. > > Approximately 800 lines trimed to see this which was not related to the > post above it. > > DS1, please think a bit ok? > Is there a bandwidth shortage at your house? |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
Bruce wrote in rec.food.cooking:
> On Mon, 04 Sep 2017 17:39:25 -0500, "cshenk" > wrote: > > > Dave Smith wrote in rec.food.cooking: > > > >> On 2017-09-04 11:08 AM, U.S. Janet B. wrote: > >> >On Mon, 04 Sep 2017 09:27:02 -0500, "cshenk" > > wrote: >> > >> > > I tend more to get the Havarti instead. Seems to lend itself > >> > > better to my cookery than actual swiss does though they look a > >> > > little similar in a lot of cases with the fine grained holes. > >> > > >> > Do you really mean havarti? Havarti is another semi-soft, > somewhat >> > creamy cheese for table use. > >> > >> The most common use for Swiss cheese slices seems to be in > >> sandwiches, and Havarti fills the bill nicely. > > > > As an alternative to swiss, I agree but other than both are white > > (or near it), they are not the same cheese at all. JUst making that > > clear as we have some here who seem challanged if 2 cheeses are > > mentioned in the same post. > > Havarti? Surely, you mean Danish cheese? Cute. Now get a grip. Most cheese is not known by country of origion. Only a very few are commonly known that way. If you were not aware swiss was one of them, now you are. Get over it. -- |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
On 9/4/2017 5:27 PM, dsi1 wrote:
> > Rich people think a lot differently than us regular folk. Mostly they see the world as their own schoolyard and us people as playground equipment. > Most rich people are idiots. Wealthy people are more likely the ones that often do some good for others. Yes, there is a difference between rich and wealthy. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
On 2017-09-04, cshenk > wrote:
> I've never seen chicken or bacon fat sold in stores. Agree. At least not in yer basic chain sprmkts. Health food stores (HFS) and some specialty stores will sell "organic lard". I currently have a 16oz container (cottage cheese-style) full of Tendergrass-brand "organic" lard. I've never seen it in a regular sprmkt. A friend got it for me from a Vitamin Cottage store, a local chain based here in Colorado. https://en.wikipedia.org/wiki/Vitami...atural_Grocers I recall, once, buying one of those foam meat-trays full o' pork fat to render down on my own, but that was 20 yrs ago. Name one national sprmkt chain that still trims pork!  nb |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
On Mon, 04 Sep 2017 18:07:20 -0500, "cshenk" > wrote:
>Bruce wrote in rec.food.cooking: > >> On Mon, 04 Sep 2017 17:39:25 -0500, "cshenk" > wrote: >> >> > Dave Smith wrote in rec.food.cooking: >> > >> >> On 2017-09-04 11:08 AM, U.S. Janet B. wrote: >> >> >On Mon, 04 Sep 2017 09:27:02 -0500, "cshenk" > >> wrote: >> >> >> > > I tend more to get the Havarti instead. Seems to lend itself >> >> > > better to my cookery than actual swiss does though they look a >> >> > > little similar in a lot of cases with the fine grained holes. >> >> > >> >> > Do you really mean havarti? Havarti is another semi-soft, >> somewhat >> > creamy cheese for table use. >> >> >> >> The most common use for Swiss cheese slices seems to be in >> >> sandwiches, and Havarti fills the bill nicely. >> > >> > As an alternative to swiss, I agree but other than both are white >> > (or near it), they are not the same cheese at all. JUst making that >> > clear as we have some here who seem challanged if 2 cheeses are >> > mentioned in the same post. >> >> Havarti? Surely, you mean Danish cheese? > >Cute. Now get a grip. Most cheese is not known by country of origion. >Only a very few are commonly known that way. If you were not aware >swiss was one of them, now you are. Get over it. Commonly in the US (and actually in Australia too, as I just found out). Do you understand that there are people who don't live in the US and have a different culture than Americans? Weren't you familiar with Japan? Now, there's an example. Those rascals even speak their own language, by Jove! |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
On 9/4/2017 6:50 PM, Casa de Masa wrote:
> On 9/4/2017 4:49 PM, cshenk wrote: >> dsi1 wrote in rec.food.cooking: >> >>> >>> Rich people think a lot differently than us regular folk. Mostly they >>> see the world as their own schoolyard and us people as playground >>> equipment. >> >> Approximately 800 lines trimed to see this which was not related to the >> post above it. >> >> DS1, please think a bit ok? >> > Is there a bandwidth shortage at your house? Not a question of bandwidth, just annoying to scroll through a really long post. Takes a couple of seconds to trim. I replied to his post but got rid of all the surplus crap in there. Just a simple courtesy to others. Sort of an Asian/Hawaiian thing. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
On Mon, 4 Sep 2017 19:26:29 -0400, Ed Pawlowski > wrote:
>On 9/4/2017 6:50 PM, Casa de Masa wrote: >> On 9/4/2017 4:49 PM, cshenk wrote: >>> dsi1 wrote in rec.food.cooking: >>> >>>> >>>> Rich people think a lot differently than us regular folk. Mostly they >>>> see the world as their own schoolyard and us people as playground >>>> equipment. >>> >>> Approximately 800 lines trimed to see this which was not related to the >>> post above it. >>> >>> DS1, please think a bit ok? >>> >> Is there a bandwidth shortage at your house? > >Not a question of bandwidth, just annoying to scroll through a really >long post. Takes a couple of seconds to trim. > >I replied to his post but got rid of all the surplus crap in there. >Just a simple courtesy to others. Sort of an Asian/Hawaiian thing. lol |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
On 9/4/2017 5:26 PM, Ed Pawlowski wrote:
>>> Approximately 800 lines trimed to see this which was not related to the >>> post above it. >>> >>> DS1, please think a bit ok? >>> >> Is there a bandwidth shortage at your house? > > Not a question of bandwidth, just annoying to scroll through a really > long post.Â* Takes a couple of seconds to trim. True. > I replied to his post but got rid of all the surplus crap in there. Just > a simple courtesy to others.Â* Sort of an Asian/Hawaiian thing. Uh...really? |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
On Monday, September 4, 2017 at 1:26:33 PM UTC-10, Ed Pawlowski wrote:
> On 9/4/2017 6:50 PM, Casa de Masa wrote: > > On 9/4/2017 4:49 PM, cshenk wrote: > >> dsi1 wrote in rec.food.cooking: > >> > >>> > >>> Rich people think a lot differently than us regular folk. Mostly they > >>> see the world as their own schoolyard and us people as playground > >>> equipment. > >> > >> Approximately 800 lines trimed to see this which was not related to the > >> post above it. > >> > >> DS1, please think a bit ok? > >> > > Is there a bandwidth shortage at your house? > > Not a question of bandwidth, just annoying to scroll through a really > long post. Takes a couple of seconds to trim. > > I replied to his post but got rid of all the surplus crap in there. > Just a simple courtesy to others. Sort of an Asian/Hawaiian thing. Why the hell am I responsible to trim these posts when it's your newsreaders that's having the problem? My newsreader will auto-trim posts. My suggestion is that yoose get a better news reader, or trim the posts yourself. Either way, quit your whining. I have no problem ignoring whiners. OTOH, please continue to whine away. Complaining about the stupidest of things is to be expected around here. I see no reason why you should aspire to be any different. That's what I like about this group - it's all so predictable. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
On Mon, 4 Sep 2017 17:01:38 -0700 (PDT), dsi1 >
wrote: >On Monday, September 4, 2017 at 1:26:33 PM UTC-10, Ed Pawlowski wrote: >> On 9/4/2017 6:50 PM, Casa de Masa wrote: >> > On 9/4/2017 4:49 PM, cshenk wrote: >> >> dsi1 wrote in rec.food.cooking: >> >> >> >>> >> >>> Rich people think a lot differently than us regular folk. Mostly they >> >>> see the world as their own schoolyard and us people as playground >> >>> equipment. >> >> >> >> Approximately 800 lines trimed to see this which was not related to the >> >> post above it. >> >> >> >> DS1, please think a bit ok? >> >> >> > Is there a bandwidth shortage at your house? >> >> Not a question of bandwidth, just annoying to scroll through a really >> long post. Takes a couple of seconds to trim. >> >> I replied to his post but got rid of all the surplus crap in there. >> Just a simple courtesy to others. Sort of an Asian/Hawaiian thing. > >Why the hell am I responsible to trim these posts when it's your newsreaders that's having the problem? My newsreader will auto-trim posts. My suggestion is that yoose get a better news reader, or trim the posts yourself. Either way, quit your whining. I have no problem ignoring whiners. > >OTOH, please continue to whine away. Complaining about the stupidest of things is to be expected around here. I see no reason why you should aspire to be any different. That's what I like about this group - it's all so predictable. Sounds to me like you're getting pretty worked up about "whiners". |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
On 9/4/2017 6:01 PM, dsi1 wrote:
>> Not a question of bandwidth, just annoying to scroll through a really >> long post. Takes a couple of seconds to trim. >> >> I replied to his post but got rid of all the surplus crap in there. >> Just a simple courtesy to others. Sort of an Asian/Hawaiian thing. > > Why the hell am I responsible to trim these posts when it's your newsreaders that's having the problem? My newsreader will auto-trim posts. My suggestion is that yoose get a better news reader, or trim the posts yourself. Either way, quit your whining. I have no problem ignoring whiners. > > OTOH, please continue to whine away. Complaining about the stupidest of things is to be expected around here. I see no reason why you should aspire to be any different. That's what I like about this group - it's all so predictable. > Predictable chaos, it has a certain meteorological ring to it! |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
On Monday, September 4, 2017 at 2:03:04 PM UTC-10, Bruce wrote:
> On Mon, 4 Sep 2017 17:01:38 -0700 (PDT), dsi1 <dsi1yahoo.com> > wrote: > > >On Monday, September 4, 2017 at 1:26:33 PM UTC-10, Ed Pawlowski wrote: > >> On 9/4/2017 6:50 PM, Casa de Masa wrote: > >> > On 9/4/2017 4:49 PM, cshenk wrote: > >> >> dsi1 wrote in rec.food.cooking: > >> >> > >> >>> > >> >>> Rich people think a lot differently than us regular folk. Mostly they > >> >>> see the world as their own schoolyard and us people as playground > >> >>> equipment. > >> >> > >> >> Approximately 800 lines trimed to see this which was not related to the > >> >> post above it. > >> >> > >> >> DS1, please think a bit ok? > >> >> > >> > Is there a bandwidth shortage at your house? > >> > >> Not a question of bandwidth, just annoying to scroll through a really > >> long post. Takes a couple of seconds to trim. > >> > >> I replied to his post but got rid of all the surplus crap in there. > >> Just a simple courtesy to others. Sort of an Asian/Hawaiian thing. > > > >Why the hell am I responsible to trim these posts when it's your newsreaders that's having the problem? My newsreader will auto-trim posts. My suggestion is that yoose get a better news reader, or trim the posts yourself. Either way, quit your whining. I have no problem ignoring whiners. > > > >OTOH, please continue to whine away. Complaining about the stupidest of things is to be expected around here. I see no reason why you should aspire to be any different. That's what I like about this group - it's all so predictable. > > Sounds to me like you're getting pretty worked up about "whiners". Sounds to me like you're trolling. Please continue to play the role you fit so well. I'll do the same. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
On Monday, September 4, 2017 at 2:12:09 PM UTC-10, Casa de Masa wrote:
> On 9/4/2017 6:01 PM, dsi1 wrote: > > > >> Not a question of bandwidth, just annoying to scroll through a really > >> long post. Takes a couple of seconds to trim. > >> > >> I replied to his post but got rid of all the surplus crap in there. > >> Just a simple courtesy to others. Sort of an Asian/Hawaiian thing. > > > > Why the hell am I responsible to trim these posts when it's your newsreaders that's having the problem? My newsreader will auto-trim posts. My suggestion is that yoose get a better news reader, or trim the posts yourself. Either way, quit your whining. I have no problem ignoring whiners. > > > > OTOH, please continue to whine away. Complaining about the stupidest of things is to be expected around here. I see no reason why you should aspire to be any different. That's what I like about this group - it's all so predictable. > > > > Predictable chaos, it has a certain meteorological ring to it! I see it as a perfect self-contained world. OTOH, in a few years the dynamics will be different. That's pretty interesting. You change a few players and then it morphs into something else. Hoo boy! |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
On Mon, 4 Sep 2017 17:14:11 -0700 (PDT), dsi1 >
wrote: >On Monday, September 4, 2017 at 2:03:04 PM UTC-10, Bruce wrote: >> On Mon, 4 Sep 2017 17:01:38 -0700 (PDT), dsi1 <dsi1yahoo.com> >> wrote: >> >> >On Monday, September 4, 2017 at 1:26:33 PM UTC-10, Ed Pawlowski wrote: >> >> I replied to his post but got rid of all the surplus crap in there. >> >> Just a simple courtesy to others. Sort of an Asian/Hawaiian thing. >> > >> >Why the hell am I responsible to trim these posts when it's your newsreaders that's having the problem? My newsreader will auto-trim posts. My suggestion is that yoose get a better news reader, or trim the posts yourself. Either way, quit your whining. I have no problem ignoring whiners. >> > >> >OTOH, please continue to whine away. Complaining about the stupidest of things is to be expected around here. I see no reason why you should aspire to be any different. That's what I like about this group - it's all so predictable. >> >> Sounds to me like you're getting pretty worked up about "whiners". > >Sounds to me like you're trolling. Please continue to play the role you fit so well. I'll do the same. Oops, you're getting nasty. Sore spot acting up? But, tell me, is it typical of Hawaiians to push through what they want and to tell everybody else they can get ****ed? A Me!-Me!-Me! culture, so to speak? |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
On 9/4/2017 6:17 PM, dsi1 wrote:
> On Monday, September 4, 2017 at 2:12:09 PM UTC-10, Casa de Masa wrote: >> On 9/4/2017 6:01 PM, dsi1 wrote: >> >> >>>> Not a question of bandwidth, just annoying to scroll through a really >>>> long post. Takes a couple of seconds to trim. >>>> >>>> I replied to his post but got rid of all the surplus crap in there. >>>> Just a simple courtesy to others. Sort of an Asian/Hawaiian thing. >>> >>> Why the hell am I responsible to trim these posts when it's your newsreaders that's having the problem? My newsreader will auto-trim posts. My suggestion is that yoose get a better news reader, or trim the posts yourself. Either way, quit your whining. I have no problem ignoring whiners. >>> >>> OTOH, please continue to whine away. Complaining about the stupidest of things is to be expected around here. I see no reason why you should aspire to be any different. That's what I like about this group - it's all so predictable. >>> >> >> Predictable chaos, it has a certain meteorological ring to it! > > I see it as a perfect self-contained world. OTOH, in a few years the dynamics will be different. That's pretty interesting. You change a few players and then it morphs into something else. Hoo boy! > In this case change really IS good! |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
On 9/4/2017 6:20 PM, Bruce wrote:
> But, tell me, is it typical of Hawaiians to push through what they > want and to tell everybody else they can get ****ed? He hasn't told you to get ****ed...yet... |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
On Monday, September 4, 2017 at 2:20:06 PM UTC-10, Bruce wrote:
> On Mon, 4 Sep 2017 17:14:11 -0700 (PDT), dsi1 <dsi1ahoo.com> > wrote: > > >On Monday, September 4, 2017 at 2:03:04 PM UTC-10, Bruce wrote: > >> On Mon, 4 Sep 2017 17:01:38 -0700 (PDT), dsi1 <dsi1yahoo.com> > >> wrote: > >> > >> >On Monday, September 4, 2017 at 1:26:33 PM UTC-10, Ed Pawlowski wrote: > > >> >> I replied to his post but got rid of all the surplus crap in there. > >> >> Just a simple courtesy to others. Sort of an Asian/Hawaiian thing. > >> > > >> >Why the hell am I responsible to trim these posts when it's your newsreaders that's having the problem? My newsreader will auto-trim posts. My suggestion is that yoose get a better news reader, or trim the posts yourself. Either way, quit your whining. I have no problem ignoring whiners. > >> > > >> >OTOH, please continue to whine away. Complaining about the stupidest of things is to be expected around here. I see no reason why you should aspire to be any different. That's what I like about this group - it's all so predictable. > >> > >> Sounds to me like you're getting pretty worked up about "whiners". > > > >Sounds to me like you're trolling. Please continue to play the role you fit so well. I'll do the same. > > Oops, you're getting nasty. Sore spot acting up? > > But, tell me, is it typical of Hawaiians to push through what they > want and to tell everybody else they can get ****ed? A Me!-Me!-Me! > culture, so to speak? https://www.amazon.com/photos/share/...aSIEPjlyAakzg1 |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
On Mon, 4 Sep 2017 17:31:19 -0700 (PDT), dsi1 >
wrote: >On Monday, September 4, 2017 at 2:20:06 PM UTC-10, Bruce wrote: >> On Mon, 4 Sep 2017 17:14:11 -0700 (PDT), dsi1 <dsi1ahoo.com> >> wrote: >> >> >On Monday, September 4, 2017 at 2:03:04 PM UTC-10, Bruce wrote: >> >> On Mon, 4 Sep 2017 17:01:38 -0700 (PDT), dsi1 <dsi1yahoo.com> >> >> wrote: >> >> >> >> >On Monday, September 4, 2017 at 1:26:33 PM UTC-10, Ed Pawlowski wrote: >> >> >> >> I replied to his post but got rid of all the surplus crap in there. >> >> >> Just a simple courtesy to others. Sort of an Asian/Hawaiian thing. >> >> > >> >> >Why the hell am I responsible to trim these posts when it's your newsreaders that's having the problem? My newsreader will auto-trim posts. My suggestion is that yoose get a better news reader, or trim the posts yourself. Either way, quit your whining. I have no problem ignoring whiners. >> >> > >> >> >OTOH, please continue to whine away. Complaining about the stupidest of things is to be expected around here. I see no reason why you should aspire to be any different. That's what I like about this group - it's all so predictable. >> >> >> >> Sounds to me like you're getting pretty worked up about "whiners". >> > >> >Sounds to me like you're trolling. Please continue to play the role you fit so well. I'll do the same. >> >> Oops, you're getting nasty. Sore spot acting up? >> >> But, tell me, is it typical of Hawaiians to push through what they >> want and to tell everybody else they can get ****ed? A Me!-Me!-Me! >> culture, so to speak? > >https://www.amazon.com/photos/share/...aSIEPjlyAakzg1 That's a Hawaiian? |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
Bruce wrote in rec.food.cooking:
> On Mon, 04 Sep 2017 18:07:20 -0500, "cshenk" > wrote: > > > Bruce wrote in rec.food.cooking: > > > >> On Mon, 04 Sep 2017 17:39:25 -0500, "cshenk" > > wrote: >> > >> > Dave Smith wrote in rec.food.cooking: > >> > > >> >> On 2017-09-04 11:08 AM, U.S. Janet B. wrote: > >> >> >On Mon, 04 Sep 2017 09:27:02 -0500, "cshenk" > > >> wrote: >> > >> >> > > I tend more to get the Havarti instead. Seems to lend > itself >> >> > > better to my cookery than actual swiss does though > they look a >> >> > > little similar in a lot of cases with the fine > grained holes. >> >> > > >> >> > Do you really mean havarti? Havarti is another semi-soft, > >> somewhat >> > creamy cheese for table use. > >> >> > >> >> The most common use for Swiss cheese slices seems to be in > >> >> sandwiches, and Havarti fills the bill nicely. > >> > > >> > As an alternative to swiss, I agree but other than both are white > >> > (or near it), they are not the same cheese at all. JUst making > that >> > clear as we have some here who seem challanged if 2 cheeses > are >> > mentioned in the same post. > >> > >> Havarti? Surely, you mean Danish cheese? > > > > Cute. Now get a grip. Most cheese is not known by country of > > origion. Only a very few are commonly known that way. If you were > > not aware swiss was one of them, now you are. Get over it. > > Commonly in the US (and actually in Australia too, as I just found > out). > > Do you understand that there are people who don't live in the US and > have a different culture than Americans? Weren't you familiar with > Japan? Now, there's an example. Those rascals even speak their own > language, by Jove! My apologies from all the respondants here for confusing you by identifying that a common name was not the same world wide then not *repeating* that in every single post to make you happy if you or another didnt catch it. I guess you want a disclaimer on every post that fits your specific needs. At this point, DAYS later, you got it that Swiss is a generic name, just like 'American Cheese'. If you want this group to be so specific as to dot the asshole of a knat, have fun as it won't happen. -- |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Awesome bread
cshenk wrote in rec.food.cooking:
> cshenk wrote in rec.food.cooking: > > > jmcquown wrote in rec.food.cooking: > > > > > On 9/4/2017 11:32 AM, cshenk wrote: > > > > jmcquown wrote in rec.food.cooking: > > > > > > > > > I've never had a problem finding the kind of "Swiss" cheese > > > > > she's looking for. Nor imported cheeses. > > > > > > > > > > Jill > > > > > > > > Nor me, but I'm finding the discussion with what others like, > > > > rather fun! > > > > > > > It is fun! > > > > > > > I'm about to make bread (out here) and looking at my cheese > > > > stash. I think I will go a rye/white flour with some needs to > > > > be used up havarti-dill. > > > > > > > I only make quick breads these days, and then very rarely. I do > > > recall a nice cheddar cheese round and yes, I used cheap shredded > > > cheddar. > > > > > > Jill > > > > Works for me Jill! There's plenty of room in my life for the cheap > > shredded sorts. Although not as economical as a block, they sure do > > make it easy to toss a dish together! > > > > I'm still making all our bread. During the week I make straight > > regular whites or rye/whites but on weekends, I play a bit with > > them. Pretty much 2 runs a week works here for us 3. > > > > Off to play! Back in 10-15 minutes and tell you-all what I did. > > Back, Twirling now in the bread machine, > > 1 1/3C fresh buttermilk > 1/3C water > 2TB cut up butter > About 1/2C grated Cromwell cheese (Double Gloucsester) > 4C white flour (mostly bread type mixed with a little AP and Spelt) > 2TB sugar > 1ts salt > 2ts bread machine yeast > pinch chipotle blend > > When it finishes it's first mix cycle, I will add 1/4C grated Picante > Parmesan, dried chives, and a bit more Chipotle blend. That second > set will stay to the outer 1/2 inch of the bread. I may add some > parsley for pretty looks too. The measures in that second set are > not exact as they do not need to be but roughly 2-3 TB chive and same > for Parsley. With fresh chives, mince the bulb too and add it. > > About 2:30pm or so, it will be turned out into either a loaf pan for 1 > big 2lb loaf, or a 1lb loaf pan with the rest made to buns. I'll > decide that later. This came out extremely well. Made a small loaf and 8 buns. All 8 buns gone now. -- |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
On Mon, 04 Sep 2017 20:32:06 -0500, "cshenk" > wrote:
>Bruce wrote in rec.food.cooking: > >> On Mon, 04 Sep 2017 18:07:20 -0500, "cshenk" > wrote: >> >> > Bruce wrote in rec.food.cooking: >> > >> >> On Mon, 04 Sep 2017 17:39:25 -0500, "cshenk" > >> wrote: >> >> >> > Dave Smith wrote in rec.food.cooking: >> >> > >> >> >> On 2017-09-04 11:08 AM, U.S. Janet B. wrote: >> >> >> >On Mon, 04 Sep 2017 09:27:02 -0500, "cshenk" > >> >> wrote: >> >> >> >> > > I tend more to get the Havarti instead. Seems to lend >> itself >> >> > > better to my cookery than actual swiss does though >> they look a >> >> > > little similar in a lot of cases with the fine >> grained holes. >> >> > >> >> >> > Do you really mean havarti? Havarti is another semi-soft, >> >> somewhat >> > creamy cheese for table use. >> >> >> >> >> >> The most common use for Swiss cheese slices seems to be in >> >> >> sandwiches, and Havarti fills the bill nicely. >> >> > >> >> > As an alternative to swiss, I agree but other than both are white >> >> > (or near it), they are not the same cheese at all. JUst making >> that >> > clear as we have some here who seem challanged if 2 cheeses >> are >> > mentioned in the same post. >> >> >> >> Havarti? Surely, you mean Danish cheese? >> > >> > Cute. Now get a grip. Most cheese is not known by country of >> > origion. Only a very few are commonly known that way. If you were >> > not aware swiss was one of them, now you are. Get over it. >> >> Commonly in the US (and actually in Australia too, as I just found >> out). >> >> Do you understand that there are people who don't live in the US and >> have a different culture than Americans? Weren't you familiar with >> Japan? Now, there's an example. Those rascals even speak their own >> language, by Jove! > >My apologies from all the respondants here for confusing you by >identifying that a common name was not the same world wide then not >*repeating* that in every single post to make you happy if you or >another didnt catch it. I guess you want a disclaimer on every post >that fits your specific needs. I understood it a long time ago, which is more than can be said of you. You seem to go through life in a fog of cluelessness. >At this point, DAYS later, you got it that Swiss is a generic name, >just like 'American Cheese'. If you want this group to be so specific >as to dot the asshole of a knat, have fun as it won't happen. I thought it was not a generic name. I thought you all referred to Emmental cheese when you said "Swiss cheese". Are you sure you're not a tad confused? |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
On Monday, September 4, 2017 at 2:41:39 PM UTC-10, Bruce wrote:
> On Mon, 4 Sep 2017 17:31:19 -0700 (PDT), dsi1 <dsi10yahoo.com> > wrote: > > >On Monday, September 4, 2017 at 2:20:06 PM UTC-10, Bruce wrote: > >> On Mon, 4 Sep 2017 17:14:11 -0700 (PDT), dsi1 <dsi1ahoo.com> > >> wrote: > >> > >> >On Monday, September 4, 2017 at 2:03:04 PM UTC-10, Bruce wrote: > >> >> On Mon, 4 Sep 2017 17:01:38 -0700 (PDT), dsi1 <dsi1yahoo.com> > >> >> wrote: > >> >> > >> >> >On Monday, September 4, 2017 at 1:26:33 PM UTC-10, Ed Pawlowski wrote: > >> > >> >> >> I replied to his post but got rid of all the surplus crap in there. > >> >> >> Just a simple courtesy to others. Sort of an Asian/Hawaiian thing. > >> >> > > >> >> >Why the hell am I responsible to trim these posts when it's your newsreaders that's having the problem? My newsreader will auto-trim posts. My suggestion is that yoose get a better news reader, or trim the posts yourself. Either way, quit your whining. I have no problem ignoring whiners. > >> >> > > >> >> >OTOH, please continue to whine away. Complaining about the stupidest of things is to be expected around here. I see no reason why you should aspire to be any different. That's what I like about this group - it's all so predictable. > >> >> > >> >> Sounds to me like you're getting pretty worked up about "whiners". > >> > > >> >Sounds to me like you're trolling. Please continue to play the role you fit so well. I'll do the same. > >> > >> Oops, you're getting nasty. Sore spot acting up? > >> > >> But, tell me, is it typical of Hawaiians to push through what they > >> want and to tell everybody else they can get ****ed? A Me!-Me!-Me! > >> culture, so to speak? > > > >https://www.amazon.com/photos/share/...aSIEPjlyAakzg1 > > That's a Hawaiian? Yoose must be living under a rock. https://www.youtube.com/watch?v=n0YkuQpPY8g |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
On Mon, 4 Sep 2017 19:10:02 -0700 (PDT), dsi1 >
wrote: >On Monday, September 4, 2017 at 2:41:39 PM UTC-10, Bruce wrote: >> On Mon, 4 Sep 2017 17:31:19 -0700 (PDT), dsi1 <dsi10yahoo.com> >> wrote: >> >> >On Monday, September 4, 2017 at 2:20:06 PM UTC-10, Bruce wrote: >> >> On Mon, 4 Sep 2017 17:14:11 -0700 (PDT), dsi1 <dsi1ahoo.com> >> >> wrote: >> >> >> >> >On Monday, September 4, 2017 at 2:03:04 PM UTC-10, Bruce wrote: >> >> >> On Mon, 4 Sep 2017 17:01:38 -0700 (PDT), dsi1 <dsi1yahoo.com> >> >> >> wrote: >> >> >> >> >> >> >Why the hell am I responsible to trim these posts when it's your newsreaders that's having the problem? My newsreader will auto-trim posts. My suggestion is that yoose get a better news reader, or trim the posts yourself. Either way, quit your whining. I have no problem ignoring whiners. >> >> >> > >> >> >> >OTOH, please continue to whine away. Complaining about the stupidest of things is to be expected around here. I see no reason why you should aspire to be any different. That's what I like about this group - it's all so predictable. >> >> >> >> >> >> Sounds to me like you're getting pretty worked up about "whiners". >> >> > >> >> >Sounds to me like you're trolling. Please continue to play the role you fit so well. I'll do the same. >> >> >> >> Oops, you're getting nasty. Sore spot acting up? >> >> >> >> But, tell me, is it typical of Hawaiians to push through what they >> >> want and to tell everybody else they can get ****ed? A Me!-Me!-Me! >> >> culture, so to speak? >> > >> >https://www.amazon.com/photos/share/...aSIEPjlyAakzg1 >> >> That's a Hawaiian? > >Yoose must be living under a rock. > >https://www.youtube.com/watch?v=n0YkuQpPY8g Ok, a bunch of kids and someone in a Mickey Mouse lookalike suit. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
On Monday, September 4, 2017 at 4:21:57 PM UTC-10, Bruce wrote:
> On Mon, 4 Sep 2017 19:10:02 -0700 (PDT), dsi1 <dsi1ahoo.com> > wrote: > > >On Monday, September 4, 2017 at 2:41:39 PM UTC-10, Bruce wrote: > >> On Mon, 4 Sep 2017 17:31:19 -0700 (PDT), dsi1 <dsi10yahoo.com> > >> wrote: > >> > >> >On Monday, September 4, 2017 at 2:20:06 PM UTC-10, Bruce wrote: > >> >> On Mon, 4 Sep 2017 17:14:11 -0700 (PDT), dsi1 <dsi1ahoo.com> > >> >> wrote: > >> >> > >> >> >On Monday, September 4, 2017 at 2:03:04 PM UTC-10, Bruce wrote: > >> >> >> On Mon, 4 Sep 2017 17:01:38 -0700 (PDT), dsi1 <dsi1yahoo.com> > >> >> >> wrote: > >> >> >> > >> >> >> >Why the hell am I responsible to trim these posts when it's your newsreaders that's having the problem? My newsreader will auto-trim posts.. My suggestion is that yoose get a better news reader, or trim the posts yourself. Either way, quit your whining. I have no problem ignoring whiners. > >> >> >> > > >> >> >> >OTOH, please continue to whine away. Complaining about the stupidest of things is to be expected around here. I see no reason why you should aspire to be any different. That's what I like about this group - it's all so predictable. > >> >> >> > >> >> >> Sounds to me like you're getting pretty worked up about "whiners". > >> >> > > >> >> >Sounds to me like you're trolling. Please continue to play the role you fit so well. I'll do the same. > >> >> > >> >> Oops, you're getting nasty. Sore spot acting up? > >> >> > >> >> But, tell me, is it typical of Hawaiians to push through what they > >> >> want and to tell everybody else they can get ****ed? A Me!-Me!-Me! > >> >> culture, so to speak? > >> > > >> >https://www.amazon.com/photos/share/...aSIEPjlyAakzg1 > >> > >> That's a Hawaiian? > > > >Yoose must be living under a rock. > > > >https://www.youtube.com/watch?v=n0YkuQpPY8g > > Ok, a bunch of kids and someone in a Mickey Mouse lookalike suit. Are you saying that Jolliebee resembles Mickey Mouse? For shame sir! |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
On Mon, 4 Sep 2017 19:27:35 -0700 (PDT), dsi1 >
wrote: >On Monday, September 4, 2017 at 4:21:57 PM UTC-10, Bruce wrote: >> On Mon, 4 Sep 2017 19:10:02 -0700 (PDT), dsi1 <dsi1ahoo.com> >> wrote: >> >> >On Monday, September 4, 2017 at 2:41:39 PM UTC-10, Bruce wrote: >> >> On Mon, 4 Sep 2017 17:31:19 -0700 (PDT), dsi1 <dsi10yahoo.com> >> >> wrote: >> >> >> >> >On Monday, September 4, 2017 at 2:20:06 PM UTC-10, Bruce wrote: >> >> >> On Mon, 4 Sep 2017 17:14:11 -0700 (PDT), dsi1 <dsi1ahoo.com> >> >> >> wrote: >> >> >> >> >> >> >On Monday, September 4, 2017 at 2:03:04 PM UTC-10, Bruce wrote: >> >> >> >> On Mon, 4 Sep 2017 17:01:38 -0700 (PDT), dsi1 <dsi1yahoo.com> >> >> >> >> wrote: >> >> >> >> >> >> >> >> >Why the hell am I responsible to trim these posts when it's your newsreaders that's having the problem? My newsreader will auto-trim posts. My suggestion is that yoose get a better news reader, or trim the posts yourself. Either way, quit your whining. I have no problem ignoring whiners. >> >> >> >> > >> >> >> >> >OTOH, please continue to whine away. Complaining about the stupidest of things is to be expected around here. I see no reason why you should aspire to be any different. That's what I like about this group - it's all so predictable. >> >> >> >> >> >> >> >> Sounds to me like you're getting pretty worked up about "whiners". >> >> >> > >> >> >> >Sounds to me like you're trolling. Please continue to play the role you fit so well. I'll do the same. >> >> >> >> >> >> Oops, you're getting nasty. Sore spot acting up? >> >> >> >> >> >> But, tell me, is it typical of Hawaiians to push through what they >> >> >> want and to tell everybody else they can get ****ed? A Me!-Me!-Me! >> >> >> culture, so to speak? >> >> > >> >> >https://www.amazon.com/photos/share/...aSIEPjlyAakzg1 >> >> >> >> That's a Hawaiian? >> > >> >Yoose must be living under a rock. >> > >> >https://www.youtube.com/watch?v=n0YkuQpPY8g >> >> Ok, a bunch of kids and someone in a Mickey Mouse lookalike suit. > >Are you saying that Jolliebee resembles Mickey Mouse? For shame sir! What's wrong with Mickey Mouse? You anti-American or summin? |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
"Bruce" > wrote in message
... > On Mon, 4 Sep 2017 12:31:46 -0400, jmcquown > > wrote: > >>On 9/3/2017 11:27 PM, cshenk wrote: >>> Bruce wrote in rec.food.cooking: >>> >>>> No , it doesn't matter. Mars bars don't come from Mars either. But >>>> it's good to point out what North Americans mean whan they say "Swiss >>>> cheese". Cshenkie immediately sees that as criticism of the US, where >>>> none was intended. That's why this is dragged out so much. >>> >>> The criticism is you calling me cshenkie. >>> >>Killfile him, please don't feed the troll! > > You clearly don't know what a troll is. If you spend a great deal of your time pretending to be an asshole to get a reaction from people ... you aren't pretending, you are an asshole. —Ed Brayton |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
On Mon, 4 Sep 2017 23:47:54 -0500, Sqwertz >
wrote: >On Mon, 04 Sep 2017 14:01:49 -0500, cshenk wrote: > >> Sqwertz wrote in rec.food.cooking: >> >>>> Above are your genuine headers. Unless somene see's something >>>> unusual in Bruce's headers and can point it out, he's a normal >>>> person here, even if sometimes irritating. >>>> >>>> What we have here is some self styled specialists who claim they >>>> 'know' but can never list what is different in the headers. I >>>> don't mean you because you've never done that AFAIK. >>> >>> Say what? >>> >>> There is no header that says "I'm an asshole and a troll". >>> >>> But there are headers and header patterns that can be used to identify >>> individual people, who may or may not be trolls. And those headers >>> can be used to killfile individual people (such as "From: Bruce"), >>> whether they're trolls, assholes, or "normal people". >>> >>>> Others however pretend to be smart and arent. >>> >>> And others choose to be ignorant, ignore the facts, are unteachable, >>> and call others stupid. >>> >>> ObFood: Brunch today will be breakfast sausage, scrambled egg, and >>> hatch chile tacos with my Killer Green Sauce. >> >> Steve, not everyone's reader has the same killfile drill down. You >> KNOW this. If you can't list the actual specifics that are wrong >> between the valid person and a fake one pretending to to be them from >> the headers, then you are useless. > >Several of us have tried to explain this to you in the past and >everybody has given you perfectly good information. Yet you outright >refused to accept or believe any of it and continued to bitch about it >and go off on tangents. > >And then here you bring it up again out of the blue, call us all >stupid *again*, just at the mere suggestion from Jill to killfile >Bruce. Surely you at least know how to killfile Bruce - it's the most >basic killfile function there is available in every real newsreader. That's true. It's in the Tools menu and it's called Killfile Bruce. Can't go wrong. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
On Mon, 4 Sep 2017 23:52:06 -0500, Sqwertz >
wrote: >On Mon, 04 Sep 2017 17:32:26 -0500, cshenk wrote: > >> Bruce wrote in rec.food.cooking: >> >>> On Mon, 04 Sep 2017 12:50:50 -0500, "cshenk" > wrote: >>> >>>> Naw, not kill filing him. >>>> >>>> Above are your genuine headers. Unless somene see's something >>>> unusual in Bruce's headers and can point it out, he's a normal >>>> person here, even if sometimes irritating. >>>> >>>> What we have here is some self styled specialists who claim they >>>> 'know' but can never list what is different in the headers. I >>>> don't mean you because you've never done that AFAIK. Others >>>> however pretend to be smart and arent. >>> >>> Nobody else has been posting under my name. And I've not been trolling >>> here, so I don't know what Ms McQuown is on about. I think she calls >>> people a troll when she doesn't like them. She doesn't get the >>> concept. >> >> I don't know either and while we may mix it up a bit, it's over >> diverging ideas, not you being a spammer. > >Bruce is a troll. Right, place yourself in the same camp as the Boner Troll. Gonna be cozy. I'm not a troll. I just don't always have the same views as the more sheeple inclined. >Much of the time he's just pressing people's >buttons with half-cocked $.02 remarks to solicit responses from >susceptible people. A simple 'cshenkie' was all it took this time. And to know that was a term of endearment! |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
On Mon, 4 Sep 2017 22:06:52 -0700, "Cheri" >
wrote: >"Bruce" > wrote in message .. . >> On Mon, 4 Sep 2017 12:31:46 -0400, jmcquown > >> wrote: >> >>>On 9/3/2017 11:27 PM, cshenk wrote: >>>> Bruce wrote in rec.food.cooking: >>>> >>>>> No , it doesn't matter. Mars bars don't come from Mars either. But >>>>> it's good to point out what North Americans mean whan they say "Swiss >>>>> cheese". Cshenkie immediately sees that as criticism of the US, where >>>>> none was intended. That's why this is dragged out so much. >>>> >>>> The criticism is you calling me cshenkie. >>>> >>>Killfile him, please don't feed the troll! >> >> You clearly don't know what a troll is. > > > >If you spend a great deal of your time pretending to be an asshole to get a >reaction from people ... you aren't pretending, you are an asshole. —Ed >Brayton But I don't do that. This is all over "Swiss cheese"? Gee, how do you people survive in the real world? |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
On Monday, September 4, 2017 at 5:24:44 PM UTC-4, Dave Smith wrote:
> On 2017-09-04 3:32 PM, Bruce wrote: > > On Mon, 4 Sep 2017 15:14:53 -0400, Dave Smith > > > wrote: > > >> Indeed, it is hard to believe that grocery stores in any decent sized > >> town in the US would not have any type of Swiss cheese in stock. > >> However. the explanation is simple enough. The claim is made by some who > >> has a well deserved reputation for lying. > > > > Let it go, Dave. You're falling off the wagon big time. Your wife is > > worried about you. Go kayaking or whatever it is you do. > > > > No need to worry about me. I'm just looking at the most obvious > explanation for the claim that there is no Swiss cheese for sale in one > town in the US. Don't forget that she has a very limited number of places that she'll shop, and many food restrictions. In any event, the dish she wanted to prepare is long gone. Cindy Hamilton |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
On Monday, September 4, 2017 at 6:52:33 PM UTC-4, cshenk wrote:
> wrote in rec.food.cooking: > > Most stupidmarkets sell chicken schmaltz in jars, but it's easy to > > make one's own. > > I've never seen chicken or bacon fat sold in stores. I suspect that if I went to a supermarket in a largely Jewish area, such as Southfield, MI, they'd have schmaltz in jars. I could check the Kosher section of my local Kroger. Theirs seems to be unusually well stocked. For some reason, my husband likes the taste of this: <http://www.streitsmatzos.com/products/soup-base-chicken-flavored/> I buy it at my local Kroger. Cindy Hamilton |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
On Monday, September 4, 2017 at 7:23:41 PM UTC-4, Bruce wrote:
> On Mon, 04 Sep 2017 18:07:20 -0500, "cshenk" > wrote: > > >Bruce wrote in rec.food.cooking: > > > >> On Mon, 04 Sep 2017 17:39:25 -0500, "cshenk" > wrote: > >> > >> > Dave Smith wrote in rec.food.cooking: > >> > > >> >> On 2017-09-04 11:08 AM, U.S. Janet B. wrote: > >> >> >On Mon, 04 Sep 2017 09:27:02 -0500, "cshenk" > > >> wrote: >> > >> >> > > I tend more to get the Havarti instead. Seems to lend itself > >> >> > > better to my cookery than actual swiss does though they look a > >> >> > > little similar in a lot of cases with the fine grained holes. > >> >> > > >> >> > Do you really mean havarti? Havarti is another semi-soft, > >> somewhat >> > creamy cheese for table use. > >> >> > >> >> The most common use for Swiss cheese slices seems to be in > >> >> sandwiches, and Havarti fills the bill nicely. > >> > > >> > As an alternative to swiss, I agree but other than both are white > >> > (or near it), they are not the same cheese at all. JUst making that > >> > clear as we have some here who seem challanged if 2 cheeses are > >> > mentioned in the same post. > >> > >> Havarti? Surely, you mean Danish cheese? > > > >Cute. Now get a grip. Most cheese is not known by country of origion. > >Only a very few are commonly known that way. If you were not aware > >swiss was one of them, now you are. Get over it. > > Commonly in the US (and actually in Australia too, as I just found > out). > > Do you understand that there are people who don't live in the US and > have a different culture than Americans? Weren't you familiar with > Japan? Now, there's an example. Those rascals even speak their own > language, by Jove! Of course. However, rec.food.cooking is largely peopled by Americans. Majority rule. Cindy Hamilton |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
On Monday, September 4, 2017 at 9:38:01 PM UTC-4, Bruce wrote:
> I thought it was not a generic name. I thought you all referred to > Emmental cheese when you said "Swiss cheese". Actually, the millions of Americans who are unaware of the existence of Emmentaler use "Swiss" to refer to the American knockoff. Those who know a little more, use "Swiss" to refer to the American knockoff and "Emmentaler" to refer to the more expensive cheese that is imported from Switzerland. Cindy Hamilton |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
On Tue, 5 Sep 2017 03:16:52 -0700 (PDT), Cindy Hamilton
> wrote: >On Monday, September 4, 2017 at 9:38:01 PM UTC-4, Bruce wrote: > >> I thought it was not a generic name. I thought you all referred to >> Emmental cheese when you said "Swiss cheese". > >Actually, the millions of Americans who are unaware of the existence >of Emmentaler use "Swiss" to refer to the American knockoff. > >Those who know a little more, use "Swiss" to refer to the American >knockoff and "Emmentaler" to refer to the more expensive cheese that >is imported from Switzerland. Yes, that's how I understood it. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
Am Dienstag, 5. September 2017 12:16:58 UTC+2 schrieb Cindy Hamilton:
> On Monday, September 4, 2017 at 9:38:01 PM UTC-4, Bruce wrote: > > > I thought it was not a generic name. I thought you all referred to > > Emmental cheese when you said "Swiss cheese". > > Actually, the millions of Americans who are unaware of the existence > of Emmentaler use "Swiss" to refer to the American knockoff. > > Those who know a little more, use "Swiss" to refer to the American > knockoff and "Emmentaler" to refer to the more expensive cheese that > is imported from Switzerland. Even worse - in Germany, you have to order "Schweizer Emmentaler" to get the real thing, because "Emmentaler" only refers to the kind of cheese, but not the origin. Bye, Sanne. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
On Tue, 5 Sep 2017 03:08:26 -0700 (PDT), Cindy Hamilton
> wrote: >On Monday, September 4, 2017 at 7:23:41 PM UTC-4, Bruce wrote: >> On Mon, 04 Sep 2017 18:07:20 -0500, "cshenk" > wrote: >> >> >Bruce wrote in rec.food.cooking: >> > >> >> On Mon, 04 Sep 2017 17:39:25 -0500, "cshenk" > wrote: >> >> >> >> > Dave Smith wrote in rec.food.cooking: >> >> > >> >> >> On 2017-09-04 11:08 AM, U.S. Janet B. wrote: >> >> >> >On Mon, 04 Sep 2017 09:27:02 -0500, "cshenk" > >> >> wrote: >> >> >> >> > > I tend more to get the Havarti instead. Seems to lend itself >> >> >> > > better to my cookery than actual swiss does though they look a >> >> >> > > little similar in a lot of cases with the fine grained holes. >> >> >> > >> >> >> > Do you really mean havarti? Havarti is another semi-soft, >> >> somewhat >> > creamy cheese for table use. >> >> >> >> >> >> The most common use for Swiss cheese slices seems to be in >> >> >> sandwiches, and Havarti fills the bill nicely. >> >> > >> >> > As an alternative to swiss, I agree but other than both are white >> >> > (or near it), they are not the same cheese at all. JUst making that >> >> > clear as we have some here who seem challanged if 2 cheeses are >> >> > mentioned in the same post. >> >> >> >> Havarti? Surely, you mean Danish cheese? >> > >> >Cute. Now get a grip. Most cheese is not known by country of origion. >> >Only a very few are commonly known that way. If you were not aware >> >swiss was one of them, now you are. Get over it. >> >> Commonly in the US (and actually in Australia too, as I just found >> out). >> >> Do you understand that there are people who don't live in the US and >> have a different culture than Americans? Weren't you familiar with >> Japan? Now, there's an example. Those rascals even speak their own >> language, by Jove! > >Of course. However, rec.food.cooking is largely peopled by Americans. >Majority rule. Sure, but you will sometimes get asked a question by us minority people. That's all it was until cshenk went all weird again. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
On 9/4/2017 10:47 PM, Sqwertz wrote:
> And then here you bring it up again out of the blue, call us all > stupid*again* Choke to death on it, you fat *******. And lay off the gays, you insensitive jerkwad. Steve Wertz - unrepentant woman stalker and total head case begging poor Omelet to shoot him with a sniper rifle in austin.food: ----------------------------------------------------------------------------------- ost > 3/18/2011 3:49 PM Microsoft Internet News 4.70.1162 readnews.com - News for Geeks and ISPs fa35d278.newsreader.readnews.com Sorry I don't fit either of your Ideal Psycho Pal Profiles. -sw --------------------------------------------------------------------------------------- I'd prefer you use a sniper rifle on me from a few hundred yards away. There you go - a reason for you to buy yet another gun and ammo. ---------------------------------------------------------------------------------------- |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Swiss Cheese
On 9/4/2017 10:52 PM, Sqwertz wrote:
> he's just pressing people's > buttons with half-cocked $.02 remarks to solicit responses Choke to death on it, you fat *******. And lay off the gays, you insensitive jerkwad. Steve Wertz - unrepentant woman stalker and total head case begging poor Omelet to shoot him with a sniper rifle in austin.food: ----------------------------------------------------------------------------------- ost > 3/18/2011 3:49 PM Microsoft Internet News 4.70.1162 readnews.com - News for Geeks and ISPs fa35d278.newsreader.readnews.com Sorry I don't fit either of your Ideal Psycho Pal Profiles. -sw --------------------------------------------------------------------------------------- I'd prefer you use a sniper rifle on me from a few hundred yards away. There you go - a reason for you to buy yet another gun and ammo. ---------------------------------------------------------------------------------------- |
| Reply |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Swiss Cheese Soup | Recipes (moderated) | |||
| Hot Ham and Swiss Cheese Dip | Recipes (moderated) | |||
| Swiss Cherry Cheese Torte | Recipes (moderated) | |||
| Hot Swiss Cheese Dip | Recipes (moderated) | |||
| Swiss cheese all dried out | General Cooking | |||
Linear Mode
