On 10/30/2017 11:37 AM, dsi1 wrote:
> On Monday, October 30, 2017 at 6:18:36 AM UTC-10, Casa de los peregrinos wrote:
>>
>> I guess poached counts as boiled too...but even there my preference is
>> for brined and grilled.
>
> The Chinese will poach a chicken in a soy sauce based liquid. They keep and reuse the boiling sauce - it's a family chicken boiling sauce. Some of these are over a hundred years old. Well, that's what they say anyway. I've never been able to keep my sauce for longer than a few months. I'm too chicken.
>

<grooooannn>

Now there's a pun.

I must have linked that burger joint in Memphis that's using grease
that's generations old, if not:

https://www.roadsideamerica.com/story/44635

The secret of the tasty-taste of Dyer's hamburgers, according to Dyer's
Burgers, is that they're cooked in the grease that the restaurant
started with back in 1912. Or at least some of that grease (The
restaurant adds fresh grease to the old grease every now and then). To
its credit, Dyer's Burgers has been very protective of its grease over
the years, moving it under armed guard as the restaurant has relocated
to various Memphis addresses.

If you feel uneasy about burgers fried in "ancient grease," the
restaurant does say that the grease is strained every day. So it's clean
100-year-old grease.

On Mon, 30 Oct 2017 10:03:24 -0700, "Cheri" >
wrote:

> wrote in message
...
>> On Monday, October 30, 2017 at 11:34:42 AM UTC-5, Casa de los peregrinos
>> wrote:
>>>
>>> On 10/30/2017 10:28 AM, Cheri wrote:
>>> >
>>> > I saw a cook on Milk Street a couple of weeks ago that did it with a
>>> > whole chicken, but didn't crisp the skin. Christopher said it tasted
>>> > great.
>>> >
>>> > Cheri
>>>
>>> Is that show doing much for you yet?
>>>
>>> I'm finding many of the recipes too eclectic and fiddly thus far.
>>>
>>>
>> I know your question was directed to Cheri but I've been watching it
>> as well. It's interesting but not as interesting to me as ATK or
>> Cook's Country and I've seen no recipes that inspire me to try them.
>>
>> I also watch "A Chef's Life" with Vivian Howard. She gives out no
>> recipes but I enjoy watching her in her restaurant, visiting local
>> growers and getting recipes from them that she usually tweaks for
>> serving in her eatery.
>
>
>Yes, I like VH and I watch that smoke guy too, his meats always look so
>good, but I am not really into smoking meats, still interesting.
>
>Cheri

Yeah, he can cook for me, appetizer through dessert. I'm not going
through all that work. Plus, his smokers are way pricey.
Janet US

On Monday, October 30, 2017 at 12:04:25 PM UTC-5, Cheri wrote:
>
> > wrote in message
>
> Yes, I like VH and I watch that smoke guy too, his meats always look so
> good, but I am not really into smoking meats, still interesting.
>
> Cheri
>
>
Oh darn, is his last Steve Reichlin or something like that? His show
was on PBS back in late winter but then POOF! he was gone. There was
another on last year from Austin, Texas I believe. Aaron somebody.

On Monday, October 30, 2017 at 12:14:46 PM UTC-5, Casa de los peregrinos wrote:
>
> I also enjoy "The Mind of a Chef" and any of Rick Bayless' tours de Mejico.
>
>
I've seen "The Mind of a Chef" a time or two and Rick Bayless is no
longer aired here.

On Mon, 30 Oct 2017 11:14:51 -0700 (PDT), "
> wrote:

>On Monday, October 30, 2017 at 12:04:25 PM UTC-5, Cheri wrote:
>>
>> > wrote in message
>>
>> Yes, I like VH and I watch that smoke guy too, his meats always look so
>> good, but I am not really into smoking meats, still interesting.
>>
>> Cheri
>>
>>
>Oh darn, is his last Steve Reichlin or something like that? His show
>was on PBS back in late winter but then POOF! he was gone. There was
>another on last year from Austin, Texas I believe. Aaron somebody.

I've noticed that the Reichlin(sp) shows come and go.

On Monday, October 30, 2017 at 12:51:44 PM UTC-5, U.S. Janet B. wrote:
>
> On Mon, 30 Oct 2017 10:03:24 -0700, "Cheri" >
> wrote:
> >
> >Yes, I like VH and I watch that smoke guy too, his meats always look so
> >good, but I am not really into smoking meats, still interesting.
> >
> >Cheri
>
> Yeah, he can cook for me, appetizer through dessert. I'm not going
> through all that work. Plus, his smokers are way pricey.
> Janet US
>
>
If we're talking about the same guy is it those Traeger smokers he
uses? If so, they ARE expensive.

"U.S. Janet B." > wrote in message
...
> On Mon, 30 Oct 2017 10:03:24 -0700, "Cheri" >
> wrote:
>
> wrote in message
...
>>> On Monday, October 30, 2017 at 11:34:42 AM UTC-5, Casa de los peregrinos
>>> wrote:
>>>>
>>>> On 10/30/2017 10:28 AM, Cheri wrote:
>>>> >
>>>> > I saw a cook on Milk Street a couple of weeks ago that did it with a
>>>> > whole chicken, but didn't crisp the skin. Christopher said it tasted
>>>> > great.
>>>> >
>>>> > Cheri
>>>>
>>>> Is that show doing much for you yet?
>>>>
>>>> I'm finding many of the recipes too eclectic and fiddly thus far.
>>>>
>>>>
>>> I know your question was directed to Cheri but I've been watching it
>>> as well. It's interesting but not as interesting to me as ATK or
>>> Cook's Country and I've seen no recipes that inspire me to try them.
>>>
>>> I also watch "A Chef's Life" with Vivian Howard. She gives out no
>>> recipes but I enjoy watching her in her restaurant, visiting local
>>> growers and getting recipes from them that she usually tweaks for
>>> serving in her eatery.
>>
>>
>>Yes, I like VH and I watch that smoke guy too, his meats always look so
>>good, but I am not really into smoking meats, still interesting.
>>
>>Cheri
>
> Yeah, he can cook for me, appetizer through dessert. I'm not going
> through all that work. Plus, his smokers are way pricey.
> Janet US


I saw that he has just about every kind there is and they do not look cheap,
nothing like my Hibachi or my Weber Grill. LOL

Cheri

> wrote in message
...
> On Monday, October 30, 2017 at 12:51:44 PM UTC-5, U.S. Janet B. wrote:
>>
>> On Mon, 30 Oct 2017 10:03:24 -0700, "Cheri" >
>> wrote:
>> >
>> >Yes, I like VH and I watch that smoke guy too, his meats always look so
>> >good, but I am not really into smoking meats, still interesting.
>> >
>> >Cheri
>>
>> Yeah, he can cook for me, appetizer through dessert. I'm not going
>> through all that work. Plus, his smokers are way pricey.
>> Janet US
>>
>>
> If we're talking about the same guy is it those Traeger smokers he
> uses? If so, they ARE expensive.
>


Steven Raichlan with the Project Smoke.

Cheri

"U.S. Janet B." > wrote in message
...
> On Mon, 30 Oct 2017 11:14:51 -0700 (PDT), "
> > wrote:
>
>>On Monday, October 30, 2017 at 12:04:25 PM UTC-5, Cheri wrote:
>>>
>>> > wrote in message
>>>
>>> Yes, I like VH and I watch that smoke guy too, his meats always look so
>>> good, but I am not really into smoking meats, still interesting.
>>>
>>> Cheri
>>>
>>>
>>Oh darn, is his last Steve Reichlin or something like that? His show
>>was on PBS back in late winter but then POOF! he was gone. There was
>>another on last year from Austin, Texas I believe. Aaron somebody.
>
> I've noticed that the Reichlin(sp) shows come and go.


They are pretty much on here Northern CA every Saturday, unless they're
having a pledge drive or something channel 6.

Cheri

On Monday, October 30, 2017 at 1:27:56 PM UTC-5, Cheri wrote:
>
> > wrote in message
>
> > If we're talking about the same guy is it those Traeger smokers he
> > uses? If so, they ARE expensive.
> >
>
> Steven Raichlan with the Project Smoke.
>
> Cheri
>
>
Yep, that's him.

On 10/30/2017 12:14 PM, wrote:
> On Monday, October 30, 2017 at 12:04:25 PM UTC-5, Cheri wrote:
>>
>> > wrote in message
>>
>> Yes, I like VH and I watch that smoke guy too, his meats always look so
>> good, but I am not really into smoking meats, still interesting.
>>
>> Cheri
>>
>>
> Oh darn, is his last Steve Reichlin or something like that? His show
> was on PBS back in late winter but then POOF! he was gone. There was
> another on last year from Austin, Texas I believe. Aaron somebody.
>

Aaron Franklin, master of the smoked brisket!

That was a fine program.


Racihlen is still on in "Project Smoke", this time from Solvang, Ca.

On 10/30/2017 12:18 PM, wrote:
> On Monday, October 30, 2017 at 12:14:46 PM UTC-5, Casa de los peregrinos wrote:
>>
>> I also enjoy "The Mind of a Chef" and any of Rick Bayless' tours de Mejico.
>>
>>
> I've seen "The Mind of a Chef" a time or two and Rick Bayless is no
> longer aired here.
>

The PBS ap may be of use, but their offerings are not great unless you
can foll them with a major metro area zip code, like LA or NYC.

On 10/30/2017 12:21 PM, wrote:
> On Monday, October 30, 2017 at 12:51:44 PM UTC-5, U.S. Janet B. wrote:
>>
>> On Mon, 30 Oct 2017 10:03:24 -0700, "Cheri" >
>> wrote:
>>>
>>> Yes, I like VH and I watch that smoke guy too, his meats always look so
>>> good, but I am not really into smoking meats, still interesting.
>>>
>>> Cheri
>>
>> Yeah, he can cook for me, appetizer through dessert. I'm not going
>> through all that work. Plus, his smokers are way pricey.
>> Janet US
>>
>>
> If we're talking about the same guy is it those Traeger smokers he
> uses? If so, they ARE expensive.
>

Raichlen has gone past those into mega-thousands of $$ plancha cookers
and all manner of goodies.

Watching his show now is like a BBQ machine road test magazine!

On Monday, October 30, 2017 at 4:07:36 PM UTC-5, Casa de los peregrinos wrote:
> On 10/30/2017 12:21 PM, wrote:
> >>
> > If we're talking about the same guy is it those Traeger smokers he
> > uses? If so, they ARE expensive.
> >
>
> Raichlen has gone past those into mega-thousands of $$ plancha cookers
> and all manner of goodies.
>
> Watching his show now is like a BBQ machine road test magazine!
>
>
Hahahahaaaaaa, when I watched him last year he was using some fancy
equipment then. Like someone else said earlier, I'll just stick
with my Weber; it does all I need it to do.

Back in the Spring I was giving some serious consideration in to
buying a smoker. But I didn't relish the thought of babysitting
it for 12 hours feeding it wood. I can smoke on the Weber for 2
hours then finish whatever it is in the oven at 325° for 3 hours.
Fantastic results every time!!

On 10/30/2017 5:24 PM, wrote:
> On Monday, October 30, 2017 at 4:07:36 PM UTC-5, Casa de los peregrinos wrote:
>> On 10/30/2017 12:21 PM, wrote:
>>>>
>>> If we're talking about the same guy is it those Traeger smokers he
>>> uses? If so, they ARE expensive.
>>>
>>
>> Raichlen has gone past those into mega-thousands of $$ plancha cookers
>> and all manner of goodies.
>>
>> Watching his show now is like a BBQ machine road test magazine!
>>
>>
> Hahahahaaaaaa, when I watched him last year he was using some fancy
> equipment then. Like someone else said earlier, I'll just stick
> with my Weber; it does all I need it to do.
>
> Back in the Spring I was giving some serious consideration in to
> buying a smoker. But I didn't relish the thought of babysitting
> it for 12 hours feeding it wood. I can smoke on the Weber for 2
> hours then finish whatever it is in the oven at 325° for 3 hours.
> Fantastic results every time!!
>

They stand the test of time for just those reasons.

AND...you can now retrofit with a rotisserie and pizza attachment.

On 10/30/2017 7:24 PM, wrote:

>>
>>
> Hahahahaaaaaa, when I watched him last year he was using some fancy
> equipment then. Like someone else said earlier, I'll just stick
> with my Weber; it does all I need it to do.
>
> Back in the Spring I was giving some serious consideration in to
> buying a smoker. But I didn't relish the thought of babysitting
> it for 12 hours feeding it wood. I can smoke on the Weber for 2
> hours then finish whatever it is in the oven at 325° for 3 hours.
> Fantastic results every time!!
>

I get the same results with wood chunks in my gas smoker. You really
only need smoke for the first couple of hours and the meat will not
absorb any more.

On Monday, October 30, 2017 at 7:57:24 PM UTC-5, Ed Pawlowski wrote:
>
> On 10/30/2017 7:24 PM, wrote:
>
> > Back in the Spring I was giving some serious consideration in to
> > buying a smoker. But I didn't relish the thought of babysitting
> > it for 12 hours feeding it wood. I can smoke on the Weber for 2
> > hours then finish whatever it is in the oven at 325° for 3 hours.
> > Fantastic results every time!!
> >
>
> I get the same results with wood chunks in my gas smoker. You really
> only need smoke for the first couple of hours and the meat will not
> absorb any more.
>
>
Exactly. I put a packet of soaked wood chips on gray coals and 2
hours is about the length of time it will produce smoke. Once or
twice I've gotten smoke for well over the 2 hour mark and I just
leave what I'm smoking in the Weber until no more puffs.

The meat really looks good when I take it in the house but I know
it's far from being ready.

On 10/30/2017 6:57 PM, Ed Pawlowski wrote:
> On 10/30/2017 7:24 PM, wrote:
>
>>>
>>>
>> Hahahahaaaaaa, when I watched him last year he was using some fancy
>> equipment then.Â* Like someone else said earlier, I'll just stick
>> with my Weber; it does all I need it to do.
>>
>> Back in the Spring I was giving some serious consideration in to
>> buying a smoker.Â* But I didn't relish the thought of babysitting
>> it for 12 hours feeding it wood.Â* I can smoke on the Weber for 2
>> hours then finish whatever it is in the oven at 325° for 3 hours.
>> Fantastic results every time!!
>>
>
> I get the same results with wood chunks in my gas smoker.Â* You really
> only need smoke for the first couple of hours and the meat will not
> absorb any more.

But the one thing a smoker has over a Weber or a gas grill is the
ability to keep a stable and low temperature almost indefinitely.

It's real tough to get a charcoal grill to hold say 250F, and gas grills
have a lot of hot and cold spots.

On Mon, 30 Oct 2017 12:18:20 -0600, U.S. Janet B. wrote:

> On Mon, 30 Oct 2017 11:14:51 -0700 (PDT), "
> > wrote:
>
>>On Monday, October 30, 2017 at 12:04:25 PM UTC-5, Cheri wrote:
>>>
>>> > wrote in message
>>>
>>> Yes, I like VH and I watch that smoke guy too, his meats always look so
>>> good, but I am not really into smoking meats, still interesting.
>>>
>>Oh darn, is his last Steve Reichlin or something like that? His show
>>was on PBS back in late winter but then POOF! he was gone. There was
>>another on last year from Austin, Texas I believe. Aaron somebody.
>
> I've noticed that the Reichlin(sp) shows come and go.

They run Raichlin(sp) a lot starting on Memorial Day (usually with a
Marathon that weekend) and run them during the summer a lot. They
usually stop by Labor Day. Raichlin's shows kinda bug me because he's
so monotone and deadpan.

That Aaron guy from Austin was Aaron Franklin. Probably the most
famous current BBQ cook in the U.S., and owner of a very popular
restaurant which burned down last month.

-sw

On Monday, October 30, 2017 at 9:29:22 PM UTC-5, Casa de los peregrinos wrote:
>
> On 10/30/2017 6:57 PM, Ed Pawlowski wrote:
>
> > I get the same results with wood chunks in my gas smoker.Â* You really
> > only need smoke for the first couple of hours and the meat will not
> > absorb any more.
>
> But the one thing a smoker has over a Weber or a gas grill is the
> ability to keep a stable and low temperature almost indefinitely.
>
> It's real tough to get a charcoal grill to hold say 250F, and gas grills
> have a lot of hot and cold spots.
>
>
Oh no, not at all. I have the lower vents about 1/4 the way open
and the same for the top vents. Coal is banked on one side and meat
is on the opposite 'cooler' side with the lid vents over the meat to
draw smoke over it. The thermometer reads 250° when I adjust the
upper and lower vents to barely open.

The trick to leave the grill alone and no putzing and peeking.

On Monday, October 30, 2017 at 11:55:12 PM UTC-5, Sqwertz wrote:
>
> That Aaron guy from Austin was Aaron Franklin. Probably the most
> famous current BBQ cook in the U.S., and owner of a very popular
> restaurant which burned down last month.
>
> -sw
>
>
Oh no!! Was it one of his smokers that caused the fire?? I saw
one of his shows where he took a cleaned up propane tank and made
a 'coffin' smoker out of it. Quite interesting but the average
person wouldn't have the know how or tools but he had my attention.

On 10/30/2017 10:56 PM, Sqwertz wrote:
> Raichlin's shows kinda bug me because he's
> so monotone and deadpan.
>
-----------------------------------------------------------------------------------
> 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.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

On 10/30/2017 11:43 PM, wrote:
> On Monday, October 30, 2017 at 9:29:22 PM UTC-5, Casa de los peregrinos wrote:
>>
>> On 10/30/2017 6:57 PM, Ed Pawlowski wrote:
>>
>>> I get the same results with wood chunks in my gas smoker.Â* You really
>>> only need smoke for the first couple of hours and the meat will not
>>> absorb any more.
>>
>> But the one thing a smoker has over a Weber or a gas grill is the
>> ability to keep a stable and low temperature almost indefinitely.
>>
>> It's real tough to get a charcoal grill to hold say 250F, and gas grills
>> have a lot of hot and cold spots.
>>
>>
> Oh no, not at all. I have the lower vents about 1/4 the way open
> and the same for the top vents. Coal is banked on one side and meat
> is on the opposite 'cooler' side with the lid vents over the meat to
> draw smoke over it. The thermometer reads 250° when I adjust the
> upper and lower vents to barely open.
>
> The trick to leave the grill alone and no putzing and peeking.
>

So how long can you hold that temp?

2 or maybe 3 hours?

That'll get you a lot, but not brisket or a larger roast cut.

Still, it covers 90% of the "hot" smoked choices.

Cheri wrote:
>
> "Gary" > wrote in message ...
> > Cheri wrote:
> >>
> >> I can imagine boiled turkey easier than I can imagine it baked without
> >> skin
> >> as far as moistness goes.
> >
> > I did see a tv show once where the chef simmered a whole turkey
> > in water (skin on) then put in the oven the last 30 minutes of
> > cooking just to brown and crisp the skin. He claimed it was the
> > best way to cook a turkey.
>
> I saw a cook on Milk Street a couple of weeks ago that did it with a whole
> chicken, but didn't crisp the skin. Christopher said it tasted great.
>
> Cheri

I've never tried it with turkey or chicken. My only concern is
that when you cook it in water, you know a lot of the flavor is
leeched out and ends up in the water. You are making broth then
eating the less flavorful meat.

Whenever I make chicken broth, the broth is good but the leftover
meat has very little taste left. I tried making chicken
sandwiches with the meat and it was very blah. Only good for
texture, not flavor. These days, I'll either toss the blah meat
or save for chicken soup where the broth and flavor is used too.

Wayne Boatwright wrote:
>
> Dave Smith told us...
>
> > Gary wrote:
> >> And here, everyone constantly bitches about carbs and overweight
> >> people and diabetes. lol
> >
> > Not everyone.
> >
>
> If they're not bitching about carbs and overweight people, they're
> bitching about something else, you as well as I.

LOL. I suspect the constant conflict here is what keeps RFC
interesting and still going while so many other newsgroups die
out.

Before I came to RFC, I was a regular poster to alt.cooking.chat.
It was a friendly cooking ng where people usually posted about
cooking and very few conflicts. Just what a few here wish for.
It's long dead now. Be careful what you wish for.

On Tuesday, October 31, 2017 at 9:38:35 AM UTC-5, Casa de los peregrinos wrote:
>
> On 10/30/2017 11:43 PM, wrote:
> > On Monday, October 30, 2017 at 9:29:22 PM UTC-5, Casa de los peregrinos wrote:
> >>
> >> It's real tough to get a charcoal grill to hold say 250F, and gas grills
> >> have a lot of hot and cold spots.
> >>
> >>
> > Oh no, not at all. I have the lower vents about 1/4 the way open
> > and the same for the top vents. Coal is banked on one side and meat
> > is on the opposite 'cooler' side with the lid vents over the meat to
> > draw smoke over it. The thermometer reads 250° when I adjust the
> > upper and lower vents to barely open.
> >
> > The trick to leave the grill alone and no putzing and peeking.
> >
>
> So how long can you hold that temp?
>
> 2 or maybe 3 hours?
>
> That'll get you a lot, but not brisket or a larger roast cut.
>
> Still, it covers 90% of the "hot" smoked choices.
>
>
I get two hours or sometimes a bit more of smoke, the coals are still
fine just no more smoke from my chips. After no more smoke is when
the meat goes in the house to be tightly covered and finished in the
oven for 3 hours. But I can go back to the grill, take the lid off
and open the bottom vents fully and I have HOT coals to grill hamburgers,
pork chops, or steak. I've done this several times to have other things
to eat throughout the week other than pulled pork.

The trick to reheat these different meats is put them in the micro-
wave on about 60% power for 3 or 4 minutes. You want to warm them
through but not cook them again as you will if you use 100% power.

On Tuesday, October 31, 2017 at 6:18:20 AM UTC-10, Gary wrote:
>
> LOL. I suspect the constant conflict here is what keeps RFC
> interesting and still going while so many other newsgroups die
> out.
>
> Before I came to RFC, I was a regular poster to alt.cooking.chat.
> It was a friendly cooking ng where people usually posted about
> cooking and very few conflicts. Just what a few here wish for.
> It's long dead now. Be careful what you wish for.

I suspect that your suspicion is correct. My theory is that newsgroups need a high horsepower engine to push things along. Without these big block posters the group flounders. September and October has seen the largest number of posts of the year. People bitching and complaining about other posters play an important role in generating these numbers. They are like high octane gas for the high compression engines. All I gots to say is God Bless America!

https://groups.google.com/forum/#!ab...c.food.cooking

On Tue, 31 Oct 2017 17:43:06 -0700 (PDT), dsi1 >
wrote:

>On Tuesday, October 31, 2017 at 6:18:20 AM UTC-10, Gary wrote:
>>
>> LOL. I suspect the constant conflict here is what keeps RFC
>> interesting and still going while so many other newsgroups die
>> out.
>>
>> Before I came to RFC, I was a regular poster to alt.cooking.chat.
>> It was a friendly cooking ng where people usually posted about
>> cooking and very few conflicts. Just what a few here wish for.
>> It's long dead now. Be careful what you wish for.
>
>I suspect that your suspicion is correct. My theory is that newsgroups need a high horsepower engine to push things along. Without these big block posters the group flounders. September and October has seen the largest number of posts of the year. People bitching and complaining about other posters play an important role in generating these numbers. They are like high octane gas for the high compression engines. All I gots to say is God Bless America!

You guys are so lucky, always having God on your side!

On 10/31/2017 6:43 PM, dsi1 wrote:
> On Tuesday, October 31, 2017 at 6:18:20 AM UTC-10, Gary wrote:
>>
>> LOL. I suspect the constant conflict here is what keeps RFC
>> interesting and still going while so many other newsgroups die
>> out.
>>
>> Before I came to RFC, I was a regular poster to alt.cooking.chat.
>> It was a friendly cooking ng where people usually posted about
>> cooking and very few conflicts. Just what a few here wish for.
>> It's long dead now. Be careful what you wish for.
>
> I suspect that your suspicion is correct. My theory is that newsgroups need a high horsepower engine to push things along. Without these big block posters the group flounders. September and October has seen the largest number of posts of the year. People bitching and complaining about other posters play an important role in generating these numbers. They are like high octane gas for the high compression engines. All I gots to say is God Bless America!
>
> https://groups.google.com/forum/#!ab...c.food.cooking
>


(4)
John Kuthe (2)
dsi1 (1)

OK, those numbers are no good, unless their time zone is already in
November...

On 10/31/2017 6:45 PM, Bruce wrote:
> On Tue, 31 Oct 2017 17:43:06 -0700 (PDT), dsi1 >
> wrote:
>
>> On Tuesday, October 31, 2017 at 6:18:20 AM UTC-10, Gary wrote:
>>>
>>> LOL. I suspect the constant conflict here is what keeps RFC
>>> interesting and still going while so many other newsgroups die
>>> out.
>>>
>>> Before I came to RFC, I was a regular poster to alt.cooking.chat.
>>> It was a friendly cooking ng where people usually posted about
>>> cooking and very few conflicts. Just what a few here wish for.
>>> It's long dead now. Be careful what you wish for.
>>
>> I suspect that your suspicion is correct. My theory is that newsgroups need a high horsepower engine to push things along. Without these big block posters the group flounders. September and October has seen the largest number of posts of the year. People bitching and complaining about other posters play an important role in generating these numbers. They are like high octane gas for the high compression engines. All I gots to say is God Bless America!
>
> You guys are so lucky, always having God on your side!
>

Fan mail from some heathen?

mercy!

On Tuesday, October 31, 2017 at 2:53:54 PM UTC-10, Casa de los peregrinos wrote:
>
>
> (4)
> John Kuthe (2)
> dsi1 (1)
>
> OK, those numbers are no good, unless their time zone is already in
> November...

I agree, those numbers are goofy as hell. I'm assuming that they got most of the other stuff right. I'll always place my faith in you know who.

On Tuesday, October 31, 2017 at 2:55:12 PM UTC-10, Casa de los peregrinos wrote:
>
> Fan mail from some heathen?
>
> mercy!

I have a small but loyal group of fans who are obsessed with me and everything I do.

Hee hee.

On 2017-10-31 6:43 PM, dsi1 wrote:
All I gots to say is God Bless America!
>
Well since there's no evidence that your god exists, that doesn't leave
you with much;-)

On Tue, 31 Oct 2017 19:19:08 -0600, graham > wrote:

>On 2017-10-31 6:43 PM, dsi1 wrote:
> All I gots to say is God Bless America!
>>
>Well since there's no evidence that your god exists, that doesn't leave
>you with much;-)

Why else do you think the US is the world's greatest democracy?

On Wed, 01 Nov 2017 12:24:11 +1100, Bruce >
wrote:

>On Tue, 31 Oct 2017 19:19:08 -0600, graham > wrote:
>
>>On 2017-10-31 6:43 PM, dsi1 wrote:
>> All I gots to say is God Bless America!
>>>
>>Well since there's no evidence that your god exists, that doesn't leave
>>you with much;-)
>
>Why else do you think the US is the world's greatest democracy?

WEALTH!

On Tuesday, October 31, 2017 at 3:19:11 PM UTC-10, graham wrote:

> Well since there's no evidence that your god exists, that doesn't leave
> you with much;-)

Gee, I've never heard that one before. "Your God doesn't exist. I'll alert the proper authorities and give them your latest report.

On Tue, 31 Oct 2017 22:11:05 -0400, wrote:

>On Wed, 01 Nov 2017 12:24:11 +1100, Bruce >
>wrote:
>
>>On Tue, 31 Oct 2017 19:19:08 -0600, graham > wrote:
>>
>>>On 2017-10-31 6:43 PM, dsi1 wrote:
>>> All I gots to say is God Bless America!
>>>>
>>>Well since there's no evidence that your god exists, that doesn't leave
>>>you with much;-)
>>
>>Why else do you think the US is the world's greatest democracy?
>
>WEALTH!

Then why does the US come across like a 3rd world country to
Europeans?

On 10/31/2017 7:00 PM, dsi1 wrote:
> On Tuesday, October 31, 2017 at 2:53:54 PM UTC-10, Casa de los peregrinos wrote:
>>
>>
>> (4)
>> John Kuthe (2)
>> dsi1 (1)
>>
>> OK, those numbers are no good, unless their time zone is already in
>> November...
>
> I agree, those numbers are goofy as hell. I'm assuming that they got most of the other stuff right. I'll always place my faith in you know who.
>


Goo goo?

Lol

On 10/31/2017 7:02 PM, dsi1 wrote:
> On Tuesday, October 31, 2017 at 2:55:12 PM UTC-10, Casa de los peregrinos wrote:
>>
>> Fan mail from some heathen?
>>
>> mercy!
>
> I have a small but loyal group of fans who are obsessed with me and everything I do.
>
> Hee hee.
>

This can be leveraged....

On 10/31/2017 7:19 PM, graham wrote:
> On 2017-10-31 6:43 PM, dsi1 wrote:
> Â*All I gots to say is God Bless America!
>>
> Well since there's no evidence that your god exists, that doesn't leave
> you with much;-)

For those who have no faith no proof would suffice.

For those who have faith no proof is necessary.