Refried beans, my awesome creamy green sauce, Herdez salsa casera,
cilantro y cebolla, and crispy tostadas.

https://i.postimg.cc/rppGnkK9/Refried-Bean-Tostadas.jpg

There's lard in the beans, for "Bruce" (not the she's even a
vegetarian anyway).

-sw

On Sunday, August 30, 2020 at 2:22:07 PM UTC-5, Sqwertz wrote:
> Refried beans, my awesome creamy green sauce, Herdez salsa casera,
> cilantro y cebolla, and crispy tostadas.
>
> https://i.postimg.cc/rppGnkK9/Refried-Bean-Tostadas.jpg
>
> There's lard in the beans, for "Bruce" (not the she's even a
> vegetarian anyway).

What is in your green sauce?
>
> -sw

--Bryan

On Sun, 30 Aug 2020 12:37:04 -0700 (PDT), Bryan Simmons wrote:

> On Sunday, August 30, 2020 at 2:22:07 PM UTC-5, Sqwertz wrote:
>> Refried beans, my awesome creamy green sauce, Herdez salsa casera,
>> cilantro y cebolla, and crispy tostadas.
>>
>> https://i.postimg.cc/rppGnkK9/Refried-Bean-Tostadas.jpg
>>
>> There's lard in the beans, for "Bruce" (not the she's even a
>> vegetarian anyway).
>
> What is in your green sauce?

Simple and tasty. It's the most sought-after popular salsa in
Austin. Everybody here is too pussy to make this themselves.


Screaming Green (or Red) Jalapeno Sauce
Copyright (c) 2020 by Sqwertz

As served at El Regio, El pollo Rico, and Tacodeli, but better since
they're roasted and not boiled.

Makes about 1 cup.

5oz green or red jalapenos (about 5-6 - not those wimpy, tasteless
jalapenos)
1 cloves of peeled garlic
1/3 to cup neutral cooking oil (corn, soybean, or canola)
Heaping 1/2ts salt (do not skimp on salt)
Pinch of MSG (NOT optional, IMO)

Roast whole peppers on high heat under broiler until they blister
and char in spots. Turn at least once. They should turn to a drab
green color where not charred and be limp and shriveled when you
take them out. The limper the jalapenos are at this stage then the
creamer your end result will be as they will emulsify better.

Remove stems - they should fall right off. Put them into your stick
blender cup along with the garlic, salt, MSG and the oil.

Process with your stick blender until creamy smooth and the
consistency of a not-too-thick milkshake. Add more oil (or not)
until you get to the preferred consistency keeping in mind that
leftovers will thicken up in the fridge. It will take a least a
minute of blending - sometimes two to get it creamy and smooth. The
more powerful the stick blender the creamer this will be. Remember
to unplug your stick blender before you go licking the business end
of it (speaking from experience).

Great on grilled chicken, barbacoa, in/on [refried] beans, and pork
carnitas tacos, over plain or Mexican rice, a spicy dip for tortilla
chips or thick potato chips, and even potstickers and egg rolls.

On Sun, 30 Aug 2020 14:52:57 -0500, Sqwertz >
wrote:

>On Sun, 30 Aug 2020 12:37:04 -0700 (PDT), Bryan Simmons wrote:
>
>> What is in your green sauce?
>
>Simple and tasty. It's the most sought-after popular salsa in
>Austin. Everybody here is too pussy to make this themselves.
>
>
>Screaming Green (or Red) Jalapeno Sauce
>Copyright (c) 2020 by Sqwertz
>
>As served at El Regio, El pollo Rico, and Tacodeli, but better since
>they're roasted and not boiled.
>
>Makes about 1 cup.
>
>5oz green or red jalapenos (about 5-6 - not those wimpy, tasteless
>jalapenos)
>1 cloves of peeled garlic
>1/3 to cup neutral cooking oil (corn, soybean, or canola)
>Heaping 1/2ts salt (do not skimp on salt)
>Pinch of MSG (NOT optional, IMO)
>
>Roast whole peppers on high heat under broiler until they blister
>and char in spots. Turn at least once. They should turn to a drab
>green color where not charred and be limp and shriveled when you
>take them out. The limper the jalapenos are at this stage then the
>creamer your end result will be as they will emulsify better.
>
>Remove stems - they should fall right off. Put them into your stick
>blender cup along with the garlic, salt, MSG and the oil.
>
>Process with your stick blender until creamy smooth and the
>consistency of a not-too-thick milkshake. Add more oil (or not)
>until you get to the preferred consistency keeping in mind that
>leftovers will thicken up in the fridge. It will take a least a
>minute of blending - sometimes two to get it creamy and smooth. The
>more powerful the stick blender the creamer this will be. Remember
>to unplug your stick blender before you go licking the business end
>of it (speaking from experience).

That sounds (reads) very good.

Sqwertz wrote:
> Refried beans, my awesome creamy green sauce, Herdez salsa casera,
> cilantro y cebolla, and crispy tostadas.
>
> https://i.postimg.cc/rppGnkK9/Refried-Bean-Tostadas.jpg
>
> There's lard in the beans, for "Bruce" (not the she's even a
> vegetarian anyway).
>
> -sw
>

Yes, and that lard comes from industry tortured dead pig carcasses.

Bruce wrote:
> On Sun, 30 Aug 2020 14:52:57 -0500, Sqwertz >
> wrote:
>
>> On Sun, 30 Aug 2020 12:37:04 -0700 (PDT), Bryan Simmons wrote:
>>
>>> What is in your green sauce?
>>
>> Simple and tasty. It's the most sought-after popular salsa in
>> Austin. Everybody here is too pussy to make this themselves.
>>
>>
>> Screaming Green (or Red) Jalapeno Sauce
>> Copyright (c) 2020 by Sqwertz
>>
>> As served at El Regio, El pollo Rico, and Tacodeli, but better since
>> they're roasted and not boiled.
>>
>> Makes about 1 cup.
>>
>> 5oz green or red jalapenos (about 5-6 - not those wimpy, tasteless
>> jalapenos)
>> 1 cloves of peeled garlic
>> 1/3 to cup neutral cooking oil (corn, soybean, or canola)
>> Heaping 1/2ts salt (do not skimp on salt)
>> Pinch of MSG (NOT optional, IMO)
>>
>> Roast whole peppers on high heat under broiler until they blister
>> and char in spots. Turn at least once. They should turn to a drab
>> green color where not charred and be limp and shriveled when you
>> take them out. The limper the jalapenos are at this stage then the
>> creamer your end result will be as they will emulsify better.
>>
>> Remove stems - they should fall right off. Put them into your stick
>> blender cup along with the garlic, salt, MSG and the oil.
>>
>> Process with your stick blender until creamy smooth and the
>> consistency of a not-too-thick milkshake. Add more oil (or not)
>> until you get to the preferred consistency keeping in mind that
>> leftovers will thicken up in the fridge. It will take a least a
>> minute of blending - sometimes two to get it creamy and smooth. The
>> more powerful the stick blender the creamer this will be. Remember
>> to unplug your stick blender before you go licking the business end
>> of it (speaking from experience).
>
> That sounds (reads) very good.
>

I like el yucateco habanero sauces. They have a black (roasted I
guess), green and red, plus a XXX hot red. They're from mexico, so
probably available everywhere.

The green and black are a little milder than the red. I don't think
they have any grease or oils in them, so might not be suitable for
a dish that requires fats unless you pour the oil on too.

They are great for souping up wimpy sauces that restaurants have.,
since they come in very small bottles.

Sqwertz wrote:

> Refried beans, my awesome creamy green sauce, Herdez salsa casera,
> cilantro y cebolla, and crispy tostadas.
>
> https://i.postimg.cc/rppGnkK9/Refried-Bean-Tostadas.jpg
>
> There's lard in the beans, for "Bruce" (not the she's even a
> vegetarian anyway).
>
> -sw

Looks lovely! Soap-weed though I pass on.

On Sunday, August 30, 2020 at 2:53:07 PM UTC-5, Sqwertz wrote:
> On Sun, 30 Aug 2020 12:37:04 -0700 (PDT), Bryan Simmons wrote:
>
> > On Sunday, August 30, 2020 at 2:22:07 PM UTC-5, Sqwertz wrote:
> >> Refried beans, my awesome creamy green sauce, Herdez salsa casera,
> >> cilantro y cebolla, and crispy tostadas.
> >>
> >> https://i.postimg.cc/rppGnkK9/Refried-Bean-Tostadas.jpg
> >>
> >> There's lard in the beans, for "Bruce" (not the she's even a
> >> vegetarian anyway).
> >
> > What is in your green sauce?
> Simple and tasty. It's the most sought-after popular salsa in
> Austin. Everybody here is too pussy to make this themselves.
>
>
> Screaming Green (or Red) Jalapeno Sauce
> Copyright (c) 2020 by Sqwertz
>
> As served at El Regio, El pollo Rico, and Tacodeli, but better since
> they're roasted and not boiled.
>
> Makes about 1 cup.
>
> 5oz green or red jalapenos (about 5-6 - not those wimpy, tasteless
> jalapenos)
> 1 cloves of peeled garlic
> 1/3 to cup neutral cooking oil (corn, soybean, or canola)
> Heaping 1/2ts salt (do not skimp on salt)
> Pinch of MSG (NOT optional, IMO)
>
That's a pretty standard formula, though it suggests that corn, soybean and canola oils are neutral and interchangeable.
Canola is kind of icky. Soy is definitely icky. Corn oil tastes like corn.. Sometimes that's a very good thing, sometimes not.
Peanut oil is more neutral in taste, and the sunflower oil from Trader Joe's is essentially tasteless.

If you're a fan of MSG, you should buy some I+G. http://store.theingredientstore.com/...der16oz.as px Not cheap, but it would last you several lifetimes. Some years ago, I bought a large box. In retrospect, it must have been stolen because of how little I paid for it. I could outlive Methuselah and hardly put a dent in it.

--Bryan

On 20:52 30 Aug 2020, Sqwertz said:

> On Sun, 30 Aug 2020 12:37:04 -0700 (PDT), Bryan Simmons wrote:
>
>> On Sunday, August 30, 2020 at 2:22:07 PM UTC-5, Sqwertz wrote:
>>> Refried beans, my awesome creamy green sauce, Herdez salsa casera,
>>> cilantro y cebolla, and crispy tostadas.
>>>
>>> https://i.postimg.cc/rppGnkK9/Refried-Bean-Tostadas.jpg
>>>
>>> There's lard in the beans, for "Bruce" (not the she's even a
>>> vegetarian anyway).
>>
>> What is in your green sauce?
>
> Simple and tasty. It's the most sought-after popular salsa in
> Austin. Everybody here is too pussy to make this themselves.
>
>
> Screaming Green (or Red) Jalapeno Sauce
> Copyright (c) 2020 by Sqwertz

Are you sure you can copyright a recipe like that one? I'm not.

On 8/31/2020 1:12 PM, Pamela wrote:
> On 20:52 30 Aug 2020, Sqwertz said:
>
>> On Sun, 30 Aug 2020 12:37:04 -0700 (PDT), Bryan Simmons wrote:
>>
>>> On Sunday, August 30, 2020 at 2:22:07 PM UTC-5, Sqwertz wrote:
>>>> Refried beans, my awesome creamy green sauce, Herdez salsa casera,
>>>> cilantro y cebolla, and crispy tostadas.
>>>>
>>>> https://i.postimg.cc/rppGnkK9/Refried-Bean-Tostadas.jpg
>>>>
>>>> There's lard in the beans, for "Bruce" (not the she's even a
>>>> vegetarian anyway).
>>>
>>> What is in your green sauce?
>>
>> Simple and tasty. It's the most sought-after popular salsa in
>> Austin. Everybody here is too pussy to make this themselves.
>>
>>
>> Screaming Green (or Red) Jalapeno Sauce
>> Copyright (c) 2020 by Sqwertz
>
> Are you sure you can copyright a recipe like that one? I'm not.
>

You cannot copyright an ingredient list but you can the dialog that goes
with it.

On Mon, 31 Aug 2020 14:03:41 -0400, Ed Pawlowski wrote:

> On 8/31/2020 1:12 PM, Pamela wrote:
>> On 20:52 30 Aug 2020, Sqwertz said:
>>
>>> On Sun, 30 Aug 2020 12:37:04 -0700 (PDT), Bryan Simmons wrote:
>>>
>>>> On Sunday, August 30, 2020 at 2:22:07 PM UTC-5, Sqwertz wrote:
>>>>> Refried beans, my awesome creamy green sauce, Herdez salsa casera,
>>>>> cilantro y cebolla, and crispy tostadas.
>>>>>
>>>>> https://i.postimg.cc/rppGnkK9/Refried-Bean-Tostadas.jpg
>>>>>
>>>>> There's lard in the beans, for "Bruce" (not the she's even a
>>>>> vegetarian anyway).
>>>>
>>>> What is in your green sauce?
>>>
>>> Simple and tasty. It's the most sought-after popular salsa in
>>> Austin. Everybody here is too pussy to make this themselves.
>>>
>>>
>>> Screaming Green (or Red) Jalapeno Sauce
>>> Copyright (c) 2020 by Sqwertz
>>
>> Are you sure you can copyright a recipe like that one? I'm not.
>>
>
> You cannot copyright an ingredient list but you can the dialog that goes
> with it.

Really? she/it bitched about that age-old argument?

-sw

On 19:03 31 Aug 2020, Ed Pawlowski said:
> On 8/31/2020 1:12 PM, Pamela wrote:
>> On 20:52 30 Aug 2020, Sqwertz said:
>>> On Sun, 30 Aug 2020 12:37:04 -0700 (PDT), Bryan Simmons wrote:
>>>> On Sunday, August 30, 2020 at 2:22:07 PM UTC-5, Sqwertz wrote:
>>>>>
>>>>>
>>>>> Refried beans, my awesome creamy green sauce, Herdez salsa casera,
>>>>> cilantro y cebolla, and crispy tostadas.
>>>>>
>>>>> https://i.postimg.cc/rppGnkK9/Refried-Bean-Tostadas.jpg
>>>>>
>>>>> There's lard in the beans, for "Bruce" (not the she's even a
>>>>> vegetarian anyway).
>>>>
>>>> What is in your green sauce?
>>>
>>> Simple and tasty. It's the most sought-after popular salsa in
>>> Austin. Everybody here is too pussy to make this themselves.
>>>
>>>
>>> Screaming Green (or Red) Jalapeno Sauce
>>> Copyright (c) 2020 by Sqwertz
>>
>> Are you sure you can copyright a recipe like that one? I'm not.
>>
>
> You cannot copyright an ingredient list but you can the dialog that goes
> with it.

That's right. You can only copyright the description of the method although
not the method itself.

Squirt's prominent copyright symbol shows his inflated self-importance,
especially as the symbol isn't required at all.

On 9/1/2020 4:56 AM, Pamela wrote:
> On 19:03 31 Aug 2020, Ed Pawlowski said:
>> On 8/31/2020 1:12 PM, Pamela wrote:
>>> On 20:52 30 Aug 2020, Sqwertz said:
>>>> On Sun, 30 Aug 2020 12:37:04 -0700 (PDT), Bryan Simmons wrote:
>>>>> On Sunday, August 30, 2020 at 2:22:07 PM UTC-5, Sqwertz wrote:
>>>>>>
>>>>>>
>>>>>> Refried beans, my awesome creamy green sauce, Herdez salsa casera,
>>>>>> cilantro y cebolla, and crispy tostadas.
>>>>>>
>>>>>> https://i.postimg.cc/rppGnkK9/Refried-Bean-Tostadas.jpg
>>>>>>
>>>>>> There's lard in the beans, for "Bruce" (not the she's even a
>>>>>> vegetarian anyway).
>>>>>
>>>>> What is in your green sauce?
>>>>
>>>> Simple and tasty. It's the most sought-after popular salsa in
>>>> Austin. Everybody here is too pussy to make this themselves.
>>>>
>>>>
>>>> Screaming Green (or Red) Jalapeno Sauce
>>>> Copyright (c) 2020 by Sqwertz
>>>
>>> Are you sure you can copyright a recipe like that one? I'm not.
>>>
>>
>> You cannot copyright an ingredient list but you can the dialog that goes
>> with it.
>
> That's right. You can only copyright the description of the method although
> not the method itself.


You cannot even get copyright protection for a description of the method
if it is a pretty bare bones expression of the method. You need some
flowery, folksy, non essential stuff to get past the recipe's status of
"an idea, procedure, process, system, and method of operation" which is
not the subject of copyright protection.


>
> Squirt's prominent copyright symbol shows his inflated self-importance,
> especially as the symbol isn't required at all.


That and pretty much everything else about him.

On 9/1/2020 7:56 AM, Pamela wrote:
> On 19:03 31 Aug 2020, Ed Pawlowski said:
>> On 8/31/2020 1:12 PM, Pamela wrote:
>>> On 20:52 30 Aug 2020, Sqwertz said:
>>>> On Sun, 30 Aug 2020 12:37:04 -0700 (PDT), Bryan Simmons wrote:
>>>>> On Sunday, August 30, 2020 at 2:22:07 PM UTC-5, Sqwertz wrote:
>>>>>>
>>>>>>
>>>>>> Refried beans, my awesome creamy green sauce, Herdez salsa casera,
>>>>>> cilantro y cebolla, and crispy tostadas.
>>>>>>
>>>>>> https://i.postimg.cc/rppGnkK9/Refried-Bean-Tostadas.jpg
>>>>>>
>>>>>> There's lard in the beans, for "Bruce" (not the she's even a
>>>>>> vegetarian anyway).
>>>>>
>>>>> What is in your green sauce?
>>>>
>>>> Simple and tasty. It's the most sought-after popular salsa in
>>>> Austin. Everybody here is too pussy to make this themselves.
>>>>
>>>>
>>>> Screaming Green (or Red) Jalapeno Sauce
>>>> Copyright (c) 2020 by Sqwertz
>>>
>>> Are you sure you can copyright a recipe like that one? I'm not.
>>>
>>
>> You cannot copyright an ingredient list but you can the dialog that goes
>> with it.
>
> That's right. You can only copyright the description of the method although
> not the method itself.
>
> Squirt's prominent copyright symbol shows his inflated self-importance,
> especially as the symbol isn't required at all.
>

So? i think it was put there in jest, not looking for real protection.
What happened to having a little fun?

On 9/1/2020 9:58 AM, Ed Pawlowski wrote:
> On 9/1/2020 7:56 AM, Pamela wrote:
>> On 19:03 31 Aug 2020, Ed Pawlowski said:
>>> On 8/31/2020 1:12 PM, Pamela wrote:
>>>> On 20:52 30 Aug 2020, Sqwertz said:
>>>>> On Sun, 30 Aug 2020 12:37:04 -0700 (PDT), Bryan Simmons wrote:
>>>>>> On Sunday, August 30, 2020 at 2:22:07 PM UTC-5, Sqwertz wrote:
>>>>>>>
>>>>>>>
>>>>>>> Refried beans, my awesome creamy green sauce, Herdez salsa casera,
>>>>>>> cilantro y cebolla, and crispy tostadas.
>>>>>>>
>>>>>>> https://i.postimg.cc/rppGnkK9/Refried-Bean-Tostadas.jpg
>>>>>>>
>>>>>>> There's lard in the beans, for "Bruce" (not the she's even a
>>>>>>> vegetarian anyway).
>>>>>>
>>>>>> What is in your green sauce?
>>>>>
>>>>> Simple and tasty. It's the most sought-after popular salsa in
>>>>> Austin. Everybody here is too pussy to make this themselves.
>>>>>
>>>>>
>>>>> Screaming Green (or Red) Jalapeno Sauce
>>>>> Copyright (c) 2020 by Sqwertz
>>>>
>>>> Are you sure you can copyright a recipe like that one? I'm not.
>>>>
>>>
>>> You cannot copyright an ingredient list but you can the dialog that goes
>>> with it.
>>
>> That's right. You can only copyright the description of the method although
>> not the method itself.
>>
>> Squirt's prominent copyright symbol shows his inflated self-importance,
>> especially as the symbol isn't required at all.
>>
>
> So? i think it was put there in jest, not looking for real protection.
> What happened to having a little fun?
>


Squirt and fun don't seem to go together for many.

On Sun, 30 Aug 2020 14:21:59 -0500, Sqwertz >
wrote:

>Refried beans, my awesome creamy green sauce, Herdez salsa casera,
>cilantro y cebolla, and crispy tostadas.
>
>https://i.postimg.cc/rppGnkK9/Refried-Bean-Tostadas.jpg
>
>There's lard in the beans, for "Bruce" (not the she's even a
>vegetarian anyway).
>
>-sw

Your lunch looks delicious. I was thinking that your green sauce
was made with tomatillos.
I think I will have a tostada with beans, tomatoes, onions and cheese
for lunch. I haven't had one in a week or so.
Janet US

On Tue, 1 Sep 2020 12:58:48 -0400, Ed Pawlowski wrote:

> On 9/1/2020 7:56 AM, Pamela wrote:
>> On 19:03 31 Aug 2020, Ed Pawlowski said:
>>> On 8/31/2020 1:12 PM, Pamela wrote:
>>>> On 20:52 30 Aug 2020, Sqwertz said:
>>>>> On Sun, 30 Aug 2020 12:37:04 -0700 (PDT), Bryan Simmons wrote:
>>>>>> On Sunday, August 30, 2020 at 2:22:07 PM UTC-5, Sqwertz wrote:
>>>>>>>
>>>>>>>
>>>>>>> Refried beans, my awesome creamy green sauce, Herdez salsa casera,
>>>>>>> cilantro y cebolla, and crispy tostadas.
>>>>>>>
>>>>>>> https://i.postimg.cc/rppGnkK9/Refried-Bean-Tostadas.jpg
>>>>>>>
>>>>>>> There's lard in the beans, for "Bruce" (not the she's even a
>>>>>>> vegetarian anyway).
>>>>>>
>>>>>> What is in your green sauce?
>>>>>
>>>>> Simple and tasty. It's the most sought-after popular salsa in
>>>>> Austin. Everybody here is too pussy to make this themselves.
>>>>>
>>>>>
>>>>> Screaming Green (or Red) Jalapeno Sauce
>>>>> Copyright (c) 2020 by Sqwertz
>>>>
>>>> Are you sure you can copyright a recipe like that one? I'm not.
>>>>
>>>
>>> You cannot copyright an ingredient list but you can the dialog that goes
>>> with it.
>>
>> That's right. You can only copyright the description of the method although
>> not the method itself.
>>
>> Squirt's prominent copyright symbol shows his inflated self-importance,
>> especially as the symbol isn't required at all.
>>
>
> So? i think it was put there in jest, not looking for real protection.
> What happened to having a little fun?

It means, "Leave the credits in tact if you copy it to someplace
else or my team of mercenary lawyers will hunt you down and torture
you in ways you can only imagine"

-sw

On 20:00 1 Sep 2020, Sqwertz said:

> On Tue, 1 Sep 2020 12:58:48 -0400, Ed Pawlowski wrote:
>
>> On 9/1/2020 7:56 AM, Pamela wrote:
>>> On 19:03 31 Aug 2020, Ed Pawlowski said:
>>>> On 8/31/2020 1:12 PM, Pamela wrote:
>>>>> On 20:52 30 Aug 2020, Sqwertz said:
>>>>>> On Sun, 30 Aug 2020 12:37:04 -0700 (PDT), Bryan Simmons wrote:
>>>>>>> On Sunday, August 30, 2020 at 2:22:07 PM UTC-5, Sqwertz wrote:
>>>>>>>>
>>>>>>>>
>>>>>>>> Refried beans, my awesome creamy green sauce, Herdez salsa
>>>>>>>> casera, cilantro y cebolla, and crispy tostadas.
>>>>>>>>
>>>>>>>> https://i.postimg.cc/rppGnkK9/Refried-Bean-Tostadas.jpg
>>>>>>>>
>>>>>>>> There's lard in the beans, for "Bruce" (not the she's even a
>>>>>>>> vegetarian anyway).
>>>>>>>
>>>>>>> What is in your green sauce?
>>>>>>
>>>>>> Simple and tasty. It's the most sought-after popular salsa in
>>>>>> Austin. Everybody here is too pussy to make this themselves.
>>>>>>
>>>>>>
>>>>>> Screaming Green (or Red) Jalapeno Sauce
>>>>>> Copyright (c) 2020 by Sqwertz
>>>>>
>>>>> Are you sure you can copyright a recipe like that one? I'm not.
>>>>>
>>>>
>>>> You cannot copyright an ingredient list but you can the dialog that
>>>> goes with it.
>>>
>>> That's right. You can only copyright the description of the method
>>> although not the method itself.
>>>
>>> Squirt's prominent copyright symbol shows his inflated
>>> self-importance, especially as the symbol isn't required at all.
>>>
>>
>> So? i think it was put there in jest, not looking for real protection.
>> What happened to having a little fun?
>
> It means, "Leave the credits in tact if you copy it to someplace
> else or my team of mercenary lawyers will hunt you down and torture
> you in ways you can only imagine"
>
> -sw

So it's done in the interest of making you sound big and tough. That
figures. Sigh.

On Tue, 01 Sep 2020 20:49:06 +0100, Pamela >
wrote:

>On 20:00 1 Sep 2020, Sqwertz said:
>
>> On Tue, 1 Sep 2020 12:58:48 -0400, Ed Pawlowski wrote:
>>
>>> On 9/1/2020 7:56 AM, Pamela wrote:
>>>> On 19:03 31 Aug 2020, Ed Pawlowski said:
>>>>> On 8/31/2020 1:12 PM, Pamela wrote:
>>>>>> On 20:52 30 Aug 2020, Sqwertz said:
>>>>>>> On Sun, 30 Aug 2020 12:37:04 -0700 (PDT), Bryan Simmons wrote:
>>>>>>>> On Sunday, August 30, 2020 at 2:22:07 PM UTC-5, Sqwertz wrote:
>>>>>>>>>
>>>>>>>>>
>>>>>>>>> Refried beans, my awesome creamy green sauce, Herdez salsa
>>>>>>>>> casera, cilantro y cebolla, and crispy tostadas.
>>>>>>>>>
>>>>>>>>> https://i.postimg.cc/rppGnkK9/Refried-Bean-Tostadas.jpg
>>>>>>>>>
>>>>>>>>> There's lard in the beans, for "Bruce" (not the she's even a
>>>>>>>>> vegetarian anyway).
>>>>>>>>
>>>>>>>> What is in your green sauce?
>>>>>>>
>>>>>>> Simple and tasty. It's the most sought-after popular salsa in
>>>>>>> Austin. Everybody here is too pussy to make this themselves.
>>>>>>>
>>>>>>>
>>>>>>> Screaming Green (or Red) Jalapeno Sauce
>>>>>>> Copyright (c) 2020 by Sqwertz
>>>>>>
>>>>>> Are you sure you can copyright a recipe like that one? I'm not.
>>>>>>
>>>>>
>>>>> You cannot copyright an ingredient list but you can the dialog that
>>>>> goes with it.
>>>>
>>>> That's right. You can only copyright the description of the method
>>>> although not the method itself.
>>>>
>>>> Squirt's prominent copyright symbol shows his inflated
>>>> self-importance, especially as the symbol isn't required at all.
>>>>
>>>
>>> So? i think it was put there in jest, not looking for real protection.
>>> What happened to having a little fun?
>>
>> It means, "Leave the credits in tact if you copy it to someplace
>> else or my team of mercenary lawyers will hunt you down and torture
>> you in ways you can only imagine"
>>
>> -sw
>
>So it's done in the interest of making you sound big and tough. That
>figures. Sigh.

many people used to do that on different newsgroups. I think it all
started when recipes from group participants starting showing up on
blogs without credit. Intellectual theft.
Janet US

On Tuesday, September 1, 2020 at 5:31:09 PM UTC-4, U.S. Janet B. wrote:
> On Tue, 01 Sep 2020 20:49:06 +0100, Pamela >
> wrote:
> >On 20:00 1 Sep 2020, Sqwertz said:
> >
> >> On Tue, 1 Sep 2020 12:58:48 -0400, Ed Pawlowski wrote:
> >>
> >>> On 9/1/2020 7:56 AM, Pamela wrote:
> >>>> On 19:03 31 Aug 2020, Ed Pawlowski said:
> >>>>> On 8/31/2020 1:12 PM, Pamela wrote:
> >>>>>> On 20:52 30 Aug 2020, Sqwertz said:
> >>>>>>> On Sun, 30 Aug 2020 12:37:04 -0700 (PDT), Bryan Simmons wrote:
> >>>>>>>> On Sunday, August 30, 2020 at 2:22:07 PM UTC-5, Sqwertz wrote:
> >>>>>>>>>
> >>>>>>>>>
> >>>>>>>>> Refried beans, my awesome creamy green sauce, Herdez salsa
> >>>>>>>>> casera, cilantro y cebolla, and crispy tostadas.
> >>>>>>>>>
> >>>>>>>>> https://i.postimg.cc/rppGnkK9/Refried-Bean-Tostadas.jpg
> >>>>>>>>>
> >>>>>>>>> There's lard in the beans, for "Bruce" (not the she's even a
> >>>>>>>>> vegetarian anyway).
> >>>>>>>>
> >>>>>>>> What is in your green sauce?
> >>>>>>>
> >>>>>>> Simple and tasty. It's the most sought-after popular salsa in
> >>>>>>> Austin. Everybody here is too pussy to make this themselves.
> >>>>>>>
> >>>>>>>
> >>>>>>> Screaming Green (or Red) Jalapeno Sauce
> >>>>>>> Copyright (c) 2020 by Sqwertz
> >>>>>>
> >>>>>> Are you sure you can copyright a recipe like that one? I'm not.
> >>>>>>
> >>>>>
> >>>>> You cannot copyright an ingredient list but you can the dialog that
> >>>>> goes with it.
> >>>>
> >>>> That's right. You can only copyright the description of the method
> >>>> although not the method itself.
> >>>>
> >>>> Squirt's prominent copyright symbol shows his inflated
> >>>> self-importance, especially as the symbol isn't required at all.
> >>>>
> >>>
> >>> So? i think it was put there in jest, not looking for real protection.
> >>> What happened to having a little fun?
> >>
> >> It means, "Leave the credits in tact if you copy it to someplace
> >> else or my team of mercenary lawyers will hunt you down and torture
> >> you in ways you can only imagine"
> >>
> >> -sw
> >
> >So it's done in the interest of making you sound big and tough. That
> >figures. Sigh.
> many people used to do that on different newsgroups. I think it all
> started when recipes from group participants starting showing up on
> blogs without credit. Intellectual theft.
> Janet US

It doesn't matter. I can copy a recipe right out of the Joy of Cooking,
post it as my own, and it's not a copyright violation. I might have to
rewrite the instructions, but that's trivial to do.

Cindy Hamilton

On Wed, 2 Sep 2020 02:54:30 -0700 (PDT), Cindy Hamilton
> wrote:

>On Tuesday, September 1, 2020 at 5:31:09 PM UTC-4, U.S. Janet B. wrote:
>> On Tue, 01 Sep 2020 20:49:06 +0100, Pamela >
>> wrote:
>> >On 20:00 1 Sep 2020, Sqwertz said:

snip
>> >>
>> >> It means, "Leave the credits in tact if you copy it to someplace
>> >> else or my team of mercenary lawyers will hunt you down and torture
>> >> you in ways you can only imagine"
>> >>
>> >> -sw
>> >
>> >So it's done in the interest of making you sound big and tough. That
>> >figures. Sigh.
>> many people used to do that on different newsgroups. I think it all
>> started when recipes from group participants starting showing up on
>> blogs without credit. Intellectual theft.
>> Janet US
>
>It doesn't matter. I can copy a recipe right out of the Joy of Cooking,
>post it as my own, and it's not a copyright violation. I might have to
>rewrite the instructions, but that's trivial to do.
>
>Cindy Hamilton

I think it was more of a personal affront.
Janet US

On 9/2/2020 9:19 AM, U.S. Janet B. wrote:
> On Wed, 2 Sep 2020 02:54:30 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Tuesday, September 1, 2020 at 5:31:09 PM UTC-4, U.S. Janet B. wrote:
>>> On Tue, 01 Sep 2020 20:49:06 +0100, Pamela >
>>> wrote:
>>>> On 20:00 1 Sep 2020, Sqwertz said:
>
> snip
>>>>>
>>>>> It means, "Leave the credits in tact if you copy it to someplace
>>>>> else or my team of mercenary lawyers will hunt you down and torture
>>>>> you in ways you can only imagine"
>>>>>
>>>>> -sw
>>>>
>>>> So it's done in the interest of making you sound big and tough. That
>>>> figures. Sigh.
>>> many people used to do that on different newsgroups. I think it all
>>> started when recipes from group participants starting showing up on
>>> blogs without credit. Intellectual theft.
>>> Janet US
>>
>> It doesn't matter. I can copy a recipe right out of the Joy of Cooking,
>> post it as my own, and it's not a copyright violation. I might have to
>> rewrite the instructions, but that's trivial to do.
>>
>> Cindy Hamilton
>
> I think it was more of a personal affront.
> Janet US
>


Its hard to give credit for a copied recipe, when it was likely copied
without credit in the first place.

On Wednesday, September 2, 2020 at 6:30:29 AM UTC-10, Taxed and Spent wrote:
> On 9/2/2020 9:19 AM, U.S. Janet B. wrote:
> > On Wed, 2 Sep 2020 02:54:30 -0700 (PDT), Cindy Hamilton
> > > wrote:
> >
> >> On Tuesday, September 1, 2020 at 5:31:09 PM UTC-4, U.S. Janet B. wrote:
> >>> On Tue, 01 Sep 2020 20:49:06 +0100, Pamela >
> >>> wrote:
> >>>> On 20:00 1 Sep 2020, Sqwertz said:
> >
> > snip
> >>>>>
> >>>>> It means, "Leave the credits in tact if you copy it to someplace
> >>>>> else or my team of mercenary lawyers will hunt you down and torture
> >>>>> you in ways you can only imagine"
> >>>>>
> >>>>> -sw
> >>>>
> >>>> So it's done in the interest of making you sound big and tough. That
> >>>> figures. Sigh.
> >>> many people used to do that on different newsgroups. I think it all
> >>> started when recipes from group participants starting showing up on
> >>> blogs without credit. Intellectual theft.
> >>> Janet US
> >>
> >> It doesn't matter. I can copy a recipe right out of the Joy of Cooking,
> >> post it as my own, and it's not a copyright violation. I might have to
> >> rewrite the instructions, but that's trivial to do.
> >>
> >> Cindy Hamilton
> >
> > I think it was more of a personal affront.
> > Janet US
> >
>
>
> Its hard to give credit for a copied recipe, when it was likely copied
> without credit in the first place.

The thing about HTML, the language that powers webpages, is that it's pretty much all open source and the coding is readily displayed and copied. Text and image and image locations are easily copied. It's quite an amazing thing.

On 2020 Sep 2, , Cindy Hamilton wrote
(in >):

> It doesn't matter. I can copy a recipe right out of the Joy of Cooking,
> post it as my own, and it's not a copyright violation. I might have to
> rewrite the instructions, but that's trivial to do.

Biden is the master of copyright infringement. I just couldnt help it! You
know me. <fade to the closing sequence of a Bugs Bunny cartoon>

leo

On Thursday, September 3, 2020 at 7:11:57 PM UTC-4, Leo wrote:
> On 2020 Sep 2, , Cindy Hamilton wrote
> (in >):
> > It doesn't matter. I can copy a recipe right out of the Joy of Cooking,
> > post it as my own, and it's not a copyright violation. I might have to
> > rewrite the instructions, but that's trivial to do.
> Biden is the master of copyright infringement. I just couldnt help it! You
> know me. <fade to the closing sequence of a Bugs Bunny cartoon>
>
> leo

Meh. Hardly a master. Although I found his plagiarism excuse tissue-thin.

Cindy Hamilton