Worth reading through

http://www.msn.com/en-us/foodanddrin...z&OCID=U457DHP

On 11/10/2017 11:01 AM, U.S. Janet B. wrote:
>
> Worth reading through
>
> http://www.msn.com/en-us/foodanddrin...z&OCID=U457DHP
>


For something so simple...I've made mistakes 3, 6, 7 and sadly 9 too.

Boo.

A ricer ends mistake 8 pretty convincingly though.

Good seasonal article, an early reminder is always welcome.

On 11/10/2017 1:01 PM, U.S. Janet B. wrote:
>
> Worth reading through
>
> http://www.msn.com/en-us/foodanddrin...z&OCID=U457DHP
>

I did well with the list but often neglect to salt the water. I use lots
of butter too. sometimes cream cheese

On Fri, 10 Nov 2017 13:20:36 -0500, Ed Pawlowski > wrote:

>On 11/10/2017 1:01 PM, U.S. Janet B. wrote:
>>
>> Worth reading through
>>
>> http://www.msn.com/en-us/foodanddrin...z&OCID=U457DHP
>>
>
>I did well with the list but often neglect to salt the water. I use lots
>of butter too. sometimes cream cheese

that's a Pioneer Woman trick. She uses butter, cream cheese, half and
half and cream. Wow! makes my heart pound (not in a good way) every
time I see her do that. Quite often she will add crumbled bacon as
well.
Janet US

On 2017-11-10, U.S Janet B > wrote:

> She uses butter, cream cheese, half and
> half and cream. Wow!

Sounds like a cheesecake recipe I made ....once!

I recall it included cream cheese, butter, and cream. Talk about an
artery clogger!

nb

On 2017-11-10 11:01 AM, U.S. Janet B. wrote:
>
> Worth reading through
>
> http://www.msn.com/en-us/foodanddrin...z&OCID=U457DHP
>
Mum & Dad added butter and a little milk. For Sunday lunch, Dad would do
a final whip with a fork resulting in the lightest and fluffiest
potatoes imaginable.
Graham

On Friday, November 10, 2017 at 12:01:24 PM UTC-6, U.S. Janet B. wrote:
>
> Worth reading through
>
> http://www.msn.com/en-us/foodanddrin...z&OCID=U457DHP
>
>
I don't salt the water, never have and my mashed potatoes are scrumptious
without this addition to the water.

When I do mashed potatoes and they are tender I pour out most of the
water. Then I add salt, butter, and milk and return the pot to the
stove on VERY low for a few minutes. The butter is almost melted and
the milk is warmed then I use a handheld electric mixer, no ricer or
hand masher thank you, to whip altogether. Please, no lumps in my
potatoes.

"notbob" > wrote in message
...
> On 2017-11-10, U.S Janet B > wrote:
>
>> She uses butter, cream cheese, half and
>> half and cream. Wow!
>
> Sounds like a cheesecake recipe I made ....once!
>
> I recall it included cream cheese, butter, and cream. Talk about an
> artery clogger!
>
> nb


Only if you ate it everyday.

Cheri

On Friday, November 10, 2017 at 1:12:59 PM UTC-6, U.S. Janet B. wrote:
>
> On Fri, 10 Nov 2017 13:20:36 -0500, Ed Pawlowski > wrote:
>
> >I did well with the list but often neglect to salt the water. I use lots
> >of butter too. sometimes cream cheese
>
> that's a Pioneer Woman trick. She uses butter, cream cheese, half and
> half and cream. Wow!
> Janet US
>
>
The addition of cream cheese is a trick some people use when they have
a holiday buffet dinner and everything is kept piping hot in crockpots.
This is particularly useful when you have family and guests showing up
at different times of the day. No lines at the microwave waiting to
heat up your plate of food.

On 10 Nov 2017 19:22:47 GMT, notbob > wrote:

>On 2017-11-10, U.S Janet B > wrote:
>
>> She uses butter, cream cheese, half and
>> half and cream. Wow!
>
>Sounds like a cheesecake recipe I made ....once!
>
>I recall it included cream cheese, butter, and cream. Talk about an
>artery clogger!

I thought the new mantra was that fatty foods like butter, cream,
salami etc are ok as long as you stay away from carbs. Eat all the
saturated fats you want, as long as you don't have carbs.

Or is it only Doctor Quack who says that?

On 11/10/2017 2:29 PM, wrote:
> On Friday, November 10, 2017 at 12:01:24 PM UTC-6, U.S. Janet B. wrote:
>>
>> Worth reading through
>>
>> http://www.msn.com/en-us/foodanddrin...z&OCID=U457DHP
>>
>>
> I don't salt the water, never have and my mashed potatoes are scrumptious
> without this addition to the water.
>
> When I do mashed potatoes and they are tender I pour out most of the
> water. Then I add salt, butter, and milk and return the pot to the
> stove on VERY low for a few minutes. The butter is almost melted and
> the milk is warmed then I use a handheld electric mixer, no ricer or
> hand masher thank you, to whip altogether. Please, no lumps in my
> potatoes.
>

A friend of ours makes great potatoes with a mixer. I've used it a few
times but seemed to over whip and make them pasty.

"U.S. Janet B." > wrote in message
...
>
> Worth reading through
>
> http://www.msn.com/en-us/foodanddrin...z&OCID=U457DHP

Two times I messed up. I once tried to grate the potatoes then boil and
mash. I needed some in a hurry and was out of instant. Wound up with a gummy
mess. Other time, can't remember why... Perhaps I overcooked or added too
much liquid or something. Tried to correct it by adding some instant.
Normally that works. Added too much and this time they were dry and gummy.

I am surprised that the food processor wasn't mentioned. Lots of people try
that, once. Ick.

> wrote in message
...
> On Friday, November 10, 2017 at 1:12:59 PM UTC-6, U.S. Janet B. wrote:
>>
>> On Fri, 10 Nov 2017 13:20:36 -0500, Ed Pawlowski > wrote:
>>
>> >I did well with the list but often neglect to salt the water. I use lots
>> >of butter too. sometimes cream cheese
>>
>> that's a Pioneer Woman trick. She uses butter, cream cheese, half and
>> half and cream. Wow!
>> Janet US
>>
>>
> The addition of cream cheese is a trick some people use when they have
> a holiday buffet dinner and everything is kept piping hot in crockpots.
> This is particularly useful when you have family and guests showing up
> at different times of the day. No lines at the microwave waiting to
> heat up your plate of food.

I tried the cream cheese in the Crock-Pot once. Was pretty sure I wouldn't
like it as I don't like cream cheese but nobody else liked them either. Had
to toss them out.

On 11/10/2017 3:29 PM, Julie Bove wrote:
>
> "U.S. Janet B." > wrote in message
> ...
>>
>> Worth reading through
>>
>> http://www.msn.com/en-us/foodanddrin...z&OCID=U457DHP
>>
>
> Two times I messed up. I once tried to grate the potatoes then boil and
> mash. I needed some in a hurry and was out of instant. Wound up with a
> gummy mess. Other time, can't remember why... Perhaps I overcooked or
> added too much liquid or something. Tried to correct it by adding some
> instant. Normally that works. Added too much and this time they were dry
> and gummy.
>
> I am surprised that the food processor wasn't mentioned. Lots of people
> try that, once. Ick.


Ooooh, that's #10 for sure!


Been there, regretted that...

On Friday, November 10, 2017 at 1:50:07 PM UTC-6, Ed Pawlowski wrote:
>
> On 11/10/2017 2:29 PM, wrote:
>
> > When I do mashed potatoes and they are tender I pour out most of the
> > water. Then I add salt, butter, and milk and return the pot to the
> > stove on VERY low for a few minutes. The butter is almost melted and
> > the milk is warmed then I use a handheld electric mixer, no ricer or
> > hand masher thank you, to whip altogether. Please, no lumps in my
> > potatoes.
> >
>
> A friend of ours makes great potatoes with a mixer. I've used it a few
> times but seemed to over whip and make them pasty.
>
>
Just whip them long enough to make them creamy. After you see there
are no more lumps, STOP.

On Friday, November 10, 2017 at 4:29:08 PM UTC-6, Julie Bove wrote:
>
> I am surprised that the food processor wasn't mentioned. Lots of people try
> that, once. Ick.
>
>
Food processor has always been a no-no for mashed potatoes as it's an
appliance that is known to make nasty potato glue.

On Friday, November 10, 2017 at 4:32:16 PM UTC-6, Julie Bove wrote:
>
> > wrote in message
>
> > The addition of cream cheese is a trick some people use when they have
> > a holiday buffet dinner and everything is kept piping hot in crockpots.
> > This is particularly useful when you have family and guests showing up
> > at different times of the day. No lines at the microwave waiting to
> > heat up your plate of food.
>
> I tried the cream cheese in the Crock-Pot once. Was pretty sure I wouldn't
> like it as I don't like cream cheese but nobody else liked them either. Had
> to toss them out.
>
>
Of course you nor anyone else in your house would like the addition of
cream cheese to your mashed potatoes.

On Fri, 10 Nov 2017 20:43:21 -0600, Sqwertz >
wrote:

>On Fri, 10 Nov 2017 11:01:16 -0700, U.S. Janet B. wrote:
>
>> Worth reading through
>>
>> http://www.msn.com/en-us/foodanddrin...z&OCID=U457DHP
>
>I had to stop reading after the first "No-No" where they say that
>Yukon Gold is a starchy rather than waxy type of potato.
>
>Gee, yet another click-bait article from MSN written by a moron.
>
>-sw
I wouldn't call a Yukon gold a waxy potato, It fails miserably at
that. On the other hand, it ain't too good at starchy either but
makes a marginally successful mashed potato. I don't buy them because
they really aren't any good for either function. They are very
popular. There used to be a thin skinned, white skinned potato that
came from somewhere in the east that was marvelous for potato salad. I
think maybe the name was White Rose? Lovely potato. Not available
around here anymore.
Janet US

> wrote in message
...
> On Friday, November 10, 2017 at 4:29:08 PM UTC-6, Julie Bove wrote:
>>
>> I am surprised that the food processor wasn't mentioned. Lots of people
>> try
>> that, once. Ick.
>>
>>
> Food processor has always been a no-no for mashed potatoes as it's an
> appliance that is known to make nasty potato glue.

I know but I've chefs on cooking shows try it time and again.

On Fri, 10 Nov 2017 11:29:52 -0800 (PST),
wrote:

> When I do mashed potatoes and they are tender I pour out most of the
> water. Then I add salt, butter, and milk and return the pot to the
> stove on VERY low for a few minutes. The butter is almost melted and
> the milk is warmed then I use a handheld electric mixer, no ricer or
> hand masher thank you, to whip altogether. Please, no lumps in my
> potatoes.

I heat up my milk, butter, salt, and water beforehand to almost
boiling. Then I add my secret ingredient: Hungry Jack potato flakes.
No potatoes required!

-sw

On Friday, November 10, 2017 at 9:26:30 PM UTC-6, Julie Bove wrote:
>
> > wrote in message
>
> >> I am surprised that the food processor wasn't mentioned. Lots of people
> >> try
> >> that, once. Ick.
> >>
> >>
> > Food processor has always been a no-no for mashed potatoes as it's an
> > appliance that is known to make nasty potato glue.
>
> I know but I've chefs on cooking shows try it time and again.
>
>
I've NEVER seen a chef EVER put boiled potatoes in a food processor
to make mashed potatoes. EVER. That's usually one of their first
admonishments to not do.

On Friday, November 10, 2017 at 9:26:54 PM UTC-6, Sqwertz wrote:
>
> I heat up my milk, butter, salt, and water beforehand to almost
> boiling. Then I add my secret ingredient: Hungry Jack potato flakes.
> No potatoes required!
>
> -sw
>
>
Me too, more than once!

> wrote in message
...
> On Friday, November 10, 2017 at 9:26:30 PM UTC-6, Julie Bove wrote:

>> I know but I've chefs on cooking shows try it time and again.
>>
>>
> I've NEVER seen a chef EVER put boiled potatoes in a food processor
> to make mashed potatoes. EVER. That's usually one of their first
> admonishments to not do.

I've never seen that either, and never knew anyone who did it in a food
processor.

Cheri

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"Sqwertz" > wrote in message
...
> On Fri, 10 Nov 2017 19:55:10 -0700, U.S. Janet B. wrote:
>
>> On Fri, 10 Nov 2017 20:43:21 -0600, Sqwertz >
>> wrote:
>>
>>>On Fri, 10 Nov 2017 11:01:16 -0700, U.S. Janet B. wrote:
>>>
>>>> Worth reading through
>>>>
>>>> http://www.msn.com/en-us/foodanddrin...z&OCID=U457DHP
>>>
>>>I had to stop reading after the first "No-No" where they say that
>>>Yukon Gold is a starchy rather than waxy type of potato.
>>>
>>>Gee, yet another click-bait article from MSN written by a moron.
>>>
>> I wouldn't call a Yukon gold a waxy potato, It fails miserably at
>> that. On the other hand, it ain't too good at starchy either but
>> makes a marginally successful mashed potato. I don't buy them because
>> they really aren't any good for either function. They are very
>> popular. There used to be a thin skinned, white skinned potato that
>> came from somewhere in the east that was marvelous for potato salad. I
>> think maybe the name was White Rose? Lovely potato. Not available
>> around here anymore.
>
> I did a survey after I posted that and Wiki and Martha consider it a
> waxy potato, and a few other sites call it an "all purpose" potato
> (neither starchy or waxy). But none of them called it a starchy
> potato. I most often buy russets for most things, and small or medium
> reds for smashing. Creamers for roasting or braising (such as
> tonight's ham, cabbage, and potatoes).

I actually prefer Yukon Gold for mashed but I stand alone there in this
house. They actually prefer instant. Go figure. We actually eat far less
mashed than we used to. Mostly I do pan fried, roasted or baked.

> wrote in message
...
> On Friday, November 10, 2017 at 9:26:30 PM UTC-6, Julie Bove wrote:
>>
>> > wrote in message
>>
>> >> I am surprised that the food processor wasn't mentioned. Lots of
>> >> people
>> >> try
>> >> that, once. Ick.
>> >>
>> >>
>> > Food processor has always been a no-no for mashed potatoes as it's an
>> > appliance that is known to make nasty potato glue.
>>
>> I know but I've chefs on cooking shows try it time and again.
>>
>>
> I've NEVER seen a chef EVER put boiled potatoes in a food processor
> to make mashed potatoes. EVER. That's usually one of their first
> admonishments to not do.

Then I guess you never watched Chopped. Saw it more times than I care to
remember.

"Cheri" > wrote in message
news
> > wrote in message
> ...
>> On Friday, November 10, 2017 at 9:26:30 PM UTC-6, Julie Bove wrote:
>
>>> I know but I've chefs on cooking shows try it time and again.
>>>
>>>
>> I've NEVER seen a chef EVER put boiled potatoes in a food processor
>> to make mashed potatoes. EVER. That's usually one of their first
>> admonishments to not do.
>
> I've never seen that either, and never knew anyone who did it in a food
> processor.

They've done it a lot on Chopped. Not sure if that show is even on any more.
I haven't watched any TV at all since July.

On Saturday, November 11, 2017 at 1:31:56 AM UTC-6, Julie Bove wrote:
>
> "Cheri" > wrote in message
>
> > > wrote in message
>
> >>>
> >> I've NEVER seen a chef EVER put boiled potatoes in a food processor
> >> to make mashed potatoes. EVER. That's usually one of their first
> >> admonishments to not do.
> >
> > I've never seen that either, and never knew anyone who did it in a food
> > processor.
>
> They've done it a lot on Chopped. Not sure if that show is even on any more.
> I haven't watched any TV at all since July.
>
>
Those are not chefs, they're just wannabe cooks on a stupid competition
show.

Am Freitag, 10. November 2017 19:01:24 UTC+1 schrieb U.S. Janet B.:
> Worth reading through
>
> http://www.msn.com/en-us/foodanddrin...z&OCID=U457DHP

I usually steam the thoroughly cleaned, unpeeled, whole starchy potatoes above water without salt until they are done, heat the fitting amount of milk with a little salt, nutmeg and pepper (we like that!) in a large enough pot, press the potatoes through a Spätzle-maker one by one, stirring with a whisk into the hot milk, removing the skins from the Spätzle-maker as I go. At the end, I add some brown butter.

Bye, Sanne.

On Fri, 10 Nov 2017 23:31:49 -0800, "Julie Bove"
> wrote:

>
>"Cheri" > wrote in message
>news
>> > wrote in message
>> ...
>>> On Friday, November 10, 2017 at 9:26:30 PM UTC-6, Julie Bove wrote:
>>
>>>> I know but I've chefs on cooking shows try it time and again.
>>>>
>>>>
>>> I've NEVER seen a chef EVER put boiled potatoes in a food processor
>>> to make mashed potatoes. EVER. That's usually one of their first
>>> admonishments to not do.
>>
>> I've never seen that either, and never knew anyone who did it in a food
>> processor.
>
>They've done it a lot on Chopped. Not sure if that show is even on any more.
>I haven't watched any TV at all since July.

that's a different story. They are not making mashed potatoes from
scratch, they are trying to deal with something that is already part
of something else and blend it into a new something else with other
ingredients.
Janet US

On Fri, 10 Nov 2017 23:30:30 -0800, "Julie Bove"
> wrote:

>
> wrote in message
...
>> On Friday, November 10, 2017 at 9:26:30 PM UTC-6, Julie Bove wrote:
>>>
>>> > wrote in message
>>>
>>> >> I am surprised that the food processor wasn't mentioned. Lots of
>>> >> people
>>> >> try
>>> >> that, once. Ick.
>>> >>
>>> >>
>>> > Food processor has always been a no-no for mashed potatoes as it's an
>>> > appliance that is known to make nasty potato glue.
>>>
>>> I know but I've chefs on cooking shows try it time and again.
>>>
>>>
>> I've NEVER seen a chef EVER put boiled potatoes in a food processor
>> to make mashed potatoes. EVER. That's usually one of their first
>> admonishments to not do.
>
>Then I guess you never watched Chopped. Saw it more times than I care to
>remember.

No.

On Sat, 11 Nov 2017 00:56:33 -0600, Sqwertz >
wrote:

>On Fri, 10 Nov 2017 19:55:10 -0700, U.S. Janet B. wrote:
>
>> On Fri, 10 Nov 2017 20:43:21 -0600, Sqwertz >
>> wrote:
>>
>>>On Fri, 10 Nov 2017 11:01:16 -0700, U.S. Janet B. wrote:
>>>
>>>> Worth reading through
>>>>
>>>> http://www.msn.com/en-us/foodanddrin...z&OCID=U457DHP
>>>
>>>I had to stop reading after the first "No-No" where they say that
>>>Yukon Gold is a starchy rather than waxy type of potato.
>>>
>>>Gee, yet another click-bait article from MSN written by a moron.
>>>
>> I wouldn't call a Yukon gold a waxy potato, It fails miserably at
>> that. On the other hand, it ain't too good at starchy either but
>> makes a marginally successful mashed potato. I don't buy them because
>> they really aren't any good for either function. They are very
>> popular. There used to be a thin skinned, white skinned potato that
>> came from somewhere in the east that was marvelous for potato salad. I
>> think maybe the name was White Rose? Lovely potato. Not available
>> around here anymore.
>
>I did a survey after I posted that and Wiki and Martha consider it a
>waxy potato, and a few other sites call it an "all purpose" potato
>(neither starchy or waxy). But none of them called it a starchy
>potato. I most often buy russets for most things, and small or medium
>reds for smashing. Creamers for roasting or braising (such as
>tonight's ham, cabbage, and potatoes).
>
>-sw

I suspect there is more to the Yukon Gold story than whether they are
waxy or starchy. They were developed in a lab in Canada, specifically
looking for a type. So much marketing was done on them in the
beginning on how they were supposed to be naturally butter colored and
taste buttery (riding the coattails of the Yellow Finn). There are
agricultural advantages to the farmer as the potato stores
better/longer and doesn't bruise and big business has a hand in the
success as well. As far as I am concerned the Yukon Gold is neither
fish nor fowl. If I were still growing potatoes I would choose the
Yellow Finn but business-wise, the Yellow Finn is physically a small
potato and wouldn't do as well for customer sales.
Janet US

On Saturday, November 11, 2017 at 10:59:32 AM UTC-5, U.S. Janet B. wrote:
> As far as I am concerned the Yukon Gold is neither
> fish nor fowl.

They're fine for the main purpose to which we put them: boil, mash
on one's plate with a fork. Better, in my opinion, then either
waxy or Russet types.

Cindy Hamilton

On 2017-11-11, U.S Janet B > wrote:

> taste buttery (riding the coattails of the Yellow Finn).

> As far as I am concerned the Yukon Gold is neither fish nor
> fowl.

> I would choose the Yellow Finn but business-wise, the
> Yellow Finn is physically a small potato and wouldn't do as well for
> customer sales.

Interesting insight, Janet.

I usta work in a russet potato plant in E. WA when I was in high
school. It's mostly all I'll eat, today. Hashbrowns, mashed, etc.

Gold's always seemed to be a poor cross between new red potatoes and
russets. I'm not impressed. Never heard of a Yellow Finn. But then,
I jes heard about 'moon drop grapes'. They look like hemorrhoids!

nb

On 11 Nov 2017 16:22:29 GMT, notbob > wrote:

>On 2017-11-11, U.S Janet B > wrote:
>
>> taste buttery (riding the coattails of the Yellow Finn).
>
>> As far as I am concerned the Yukon Gold is neither fish nor
>> fowl.
>
>> I would choose the Yellow Finn but business-wise, the
>> Yellow Finn is physically a small potato and wouldn't do as well for
>> customer sales.
>
>Interesting insight, Janet.
>
>I usta work in a russet potato plant in E. WA when I was in high
>school. It's mostly all I'll eat, today. Hashbrowns, mashed, etc.
>
>Gold's always seemed to be a poor cross between new red potatoes and
>russets. I'm not impressed. Never heard of a Yellow Finn. But then,
>I jes heard about 'moon drop grapes'. They look like hemorrhoids!
>
>nb

My opinion, obviously. I buy both the small reds and the russets.
There are other potatoes out there but you don't see them much
anymore, Yukon Golds are convenient. You buy one potato and dual
purpose it. Big business intervenes and I can understand the economic
purpose of mass marketing and sales. I don't have to appreciate it.
Grapes look like hemorrhoids? snork
Janet US

"U.S. Janet B." wrote:
>
> I suspect there is more to the Yukon Gold story than whether they are
> waxy or starchy.

I bought them once on sale. Didn't like them and won't buy again.
I consider them very waxy, certainly not starchy.

I always buy whatever is on sale if I need some.
I adapt them all to any use.
Favorite is red potato.
Right now I have one russet and 11 white potatoes.
The white potatoes were on sale last week - 5lbs/99cents
Also one more batch of "Hungry Jack" waiting in the box.

"U.S. Janet B." wrote:
>
> "Julie Bove"
> >They've done it a lot on Chopped. Not sure if that show is even on any more.
> >I haven't watched any TV at all since July.
>
> that's a different story. They are not making mashed potatoes from
> scratch, they are trying to deal with something that is already part
> of something else and blend it into a new something else with other
> ingredients.

Chopped is still on but I quit watching a long time ago.
It's the lamest cooking competition ever, imo.
Always some weird person there.
All have sob stories about their past lives.
Always at least one stupid ingredient to use.
Even more annoying when they started airing Chopped Kids.

Iron Chef was good and fair. Each got one main ingredient
and made several dishes using it.

Beat Bobby Flay is good and fair too if you can stand
the showoff chef. hheh
First, 2 real chefs compete both using one ingredient to
highlight.
Winner of that tells Bobby their signature dish and both
make their own versions.

On 11/10/2017 7:43 PM, Sqwertz wrote:
> Gee, yet another click-bait article from MSN written by a moron.
>
-----------------------------------------------------------------------------------
> 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 11/10/2017 11:56 PM, Sqwertz wrote:
> I did a survey after I posted that
>
-----------------------------------------------------------------------------------
> 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 11/10/2017 8:27 PM, Sqwertz wrote:
> I heat up my milk, butter, salt, and water

>
-----------------------------------------------------------------------------------
> 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