In light of the ingredients in most sausages - corn syrup ? really? -
I have decided to try my hand at making our own sausages . Pork butts
were cheap this week , so I bought 3 to use for this project . Froze 2
until I know how this is going to come out - I can always smoke 'em if
my sausages suck !
I already have a spice mix for breakfast sage sausage , but I'd also
like recipes or a source for a spice blend for andouille , italian , and
maybe a couple other types . I have a source for casings , and our
daughter recently gave us a new in the box powered meat grinder . It was
missing the pusher thingy , so they didn't think it would sell at one of
their "antique mall" booths . Easy part for me to make , I'll probably
use a piece of hickory I have on hand . It'll be nice to have brats
again , the corn syrup in store bought tears up my wife's digestion .
--
Snag
In 1775, the British demanded we give them our guns.
We shot them

On Thursday, February 25, 2021 at 8:22:34 AM UTC-5, Snag wrote:
> In light of the ingredients in most sausages - corn syrup ? really? -

Depends on how much there is. It might be there to keep them moist.
I don't see any in my preferred sausage (Bob Evans Zesty Hot or
Italian--although the Italian has some dextrose).

> again , the corn syrup in store bought tears up my wife's digestion .

Sorry to hear it.

Cindy Hamilton

On 2/25/2021 7:37 AM, Cindy Hamilton wrote:
> On Thursday, February 25, 2021 at 8:22:34 AM UTC-5, Snag wrote:
>> In light of the ingredients in most sausages - corn syrup ? really? -
>
> Depends on how much there is. It might be there to keep them moist.
> I don't see any in my preferred sausage (Bob Evans Zesty Hot or
> Italian--although the Italian has some dextrose).
>
>> again , the corn syrup in store bought tears up my wife's digestion .
>
> Sorry to hear it.
>
> Cindy Hamilton
>

So was she ! It might surprise you how many foods are sweetened with
CS and/or HFCS . No wonder we're all getting fat !
--
Snag
In 1775, the British demanded we give them our guns.
We shot them

On Thursday, February 25, 2021 at 8:44:36 AM UTC-5, Snag wrote:
> On 2/25/2021 7:37 AM, Cindy Hamilton wrote:
> > On Thursday, February 25, 2021 at 8:22:34 AM UTC-5, Snag wrote:
> >> In light of the ingredients in most sausages - corn syrup ? really? -
> >
> > Depends on how much there is. It might be there to keep them moist.
> > I don't see any in my preferred sausage (Bob Evans Zesty Hot or
> > Italian--although the Italian has some dextrose).
> >
> >> again , the corn syrup in store bought tears up my wife's digestion .
> >
> > Sorry to hear it.
> >
> > Cindy Hamilton
> >
> So was she ! It might surprise you how many foods are sweetened with
> CS and/or HFCS . No wonder we're all getting fat !

What brand was that?

I generally don't eat many processed foods because they taste too sweet.
My own vegetable soup is much better than Campbell's, and it freezes
beautifully.

Cindy Hamilton

On 2/25/2021 5:21 AM, Snag wrote:
> In light of the ingredients in most sausages - corn syrup ? really? -
> I have decided to try my hand at making our own sausages . Pork butts
> were cheap this week , so I bought 3 to use for this project . Froze 2
> until I know how this is going to come out - I can always smoke 'em if
> my sausages suck !
> I already have a spice mix for breakfast sage sausage , but I'd also
> like recipes or a source for a spice blend for andouille , italian , and
> maybe a couple other types . I have a source for casings , and our
> daughter recently gave us a new in the box powered meat grinder . It was
> missing the pusher thingy , so they didn't think it would sell at one of
> their "antique mall" booths . Easy part for me to make , I'll probably
> use a piece of hickory I have on hand . It'll be nice to have brats
> again , the corn syrup in store bought tears up my wife's digestion .
>


you can spend many hours he

http://lpoli.50webs.com/index.htm

On Thu, 25 Feb 2021 Snag wrote:
>
>In light of the ingredients in most sausages - corn syrup ? really? -
>I have decided to try my hand at making our own sausages . Pork butts
>were cheap this week , so I bought 3 to use for this project . Froze 2
>until I know how this is going to come out - I can always smoke 'em if
>my sausages suck !
> I already have a spice mix for breakfast sage sausage , but I'd also
>like recipes or a source for a spice blend for andouille , italian , and
>maybe a couple other types . I have a source for casings , and our
>daughter recently gave us a new in the box powered meat grinder . It was
>missing the pusher thingy , so they didn't think it would sell at one of
>their "antique mall" booths . Easy part for me to make , I'll probably
>use a piece of hickory I have on hand .

I use a fat carrot or a stalk of celery... if you cut your meat into
long strips rather than chunks the job goes a lot quicker and easier.
When grinding for meat loaf or meat balls at the last my pusher gets
ground in also. Don't try to grind in garlic cloves, they'll stay in
one clump.

>It'll be nice to have brats
>again , the corn syrup in store bought tears up my wife's digestion .

You need the Great Sausage Recipes And Meat Curing Bible by Rytek
Kutas... anyone thinking of making their own sausage needs to read it
from cover to cover at least twice, and refer to it often.

On 2/25/2021 7:37 AM, Sheldon Martin wrote:
> On Thu, 25 Feb 2021 Snag wrote:
>>
>> In light of the ingredients in most sausages - corn syrup ? really? -
>> I have decided to try my hand at making our own sausages . Pork butts
>> were cheap this week , so I bought 3 to use for this project . Froze 2
>> until I know how this is going to come out - I can always smoke 'em if
>> my sausages suck !
>> I already have a spice mix for breakfast sage sausage , but I'd also
>> like recipes or a source for a spice blend for andouille , italian , and
>> maybe a couple other types . I have a source for casings , and our
>> daughter recently gave us a new in the box powered meat grinder . It was
>> missing the pusher thingy , so they didn't think it would sell at one of
>> their "antique mall" booths . Easy part for me to make , I'll probably
>> use a piece of hickory I have on hand .
>
> I use a fat carrot or a stalk of celery... if you cut your meat into
> long strips rather than chunks the job goes a lot quicker and easier.
> When grinding for meat loaf or meat balls at the last my pusher gets
> ground in also. Don't try to grind in garlic cloves, they'll stay in
> one clump.
>

push a bit of the ground meat in again at the end and don't grind your
pusher.

On Thu, 25 Feb 2021 07:44:30 -0600, Snag > wrote:

>On 2/25/2021 7:37 AM, Cindy Hamilton wrote:
>> On Thursday, February 25, 2021 at 8:22:34 AM UTC-5, Snag wrote:
>>> In light of the ingredients in most sausages - corn syrup ? really? -
>>
>> Depends on how much there is. It might be there to keep them moist.
>> I don't see any in my preferred sausage (Bob Evans Zesty Hot or
>> Italian--although the Italian has some dextrose).
>>
>>> again , the corn syrup in store bought tears up my wife's digestion .
>>
>> Sorry to hear it.
>>
>> Cindy Hamilton
>>
>
> So was she ! It might surprise you how many foods are sweetened with
>CS and/or HFCS . No wonder we're all getting fat !

Very true. It's in many prefab sweet items.
--

The real Bruce posts with Eternal September

On Thu, 25 Feb 2021 07:42:29 -0800, Taxed and Spent
> wrote:

>On 2/25/2021 7:37 AM, Sheldon Martin wrote:
>> On Thu, 25 Feb 2021 Snag wrote:
>>>
>>> In light of the ingredients in most sausages - corn syrup ? really? -
>>> I have decided to try my hand at making our own sausages . Pork butts
>>> were cheap this week , so I bought 3 to use for this project . Froze 2
>>> until I know how this is going to come out - I can always smoke 'em if
>>> my sausages suck !
>>> I already have a spice mix for breakfast sage sausage , but I'd also
>>> like recipes or a source for a spice blend for andouille , italian , and
>>> maybe a couple other types . I have a source for casings , and our
>>> daughter recently gave us a new in the box powered meat grinder . It was
>>> missing the pusher thingy , so they didn't think it would sell at one of
>>> their "antique mall" booths . Easy part for me to make , I'll probably
>>> use a piece of hickory I have on hand .
>>
>> I use a fat carrot or a stalk of celery... if you cut your meat into
>> long strips rather than chunks the job goes a lot quicker and easier.
>> When grinding for meat loaf or meat balls at the last my pusher gets
>> ground in also. Don't try to grind in garlic cloves, they'll stay in
>> one clump.
>
>push a bit of the ground meat in again at the end and don't grind your
>pusher.

That won't help at all. The best way I found is to mince the garlic
and then blend it into the ground meat with a wooden spoon... or
before grinding the meat sprinkle it evenly with granulated garlic
which is what I do.

On 2/25/2021 10:26 AM, Sheldon Martin wrote:
> On Thu, 25 Feb 2021 07:42:29 -0800, Taxed and Spent
> > wrote:
>
>> On 2/25/2021 7:37 AM, Sheldon Martin wrote:
>>> On Thu, 25 Feb 2021 Snag wrote:
>>>>
>>>> In light of the ingredients in most sausages - corn syrup ? really? -
>>>> I have decided to try my hand at making our own sausages . Pork butts
>>>> were cheap this week , so I bought 3 to use for this project . Froze 2
>>>> until I know how this is going to come out - I can always smoke 'em if
>>>> my sausages suck !
>>>> I already have a spice mix for breakfast sage sausage , but I'd also
>>>> like recipes or a source for a spice blend for andouille , italian , and
>>>> maybe a couple other types . I have a source for casings , and our
>>>> daughter recently gave us a new in the box powered meat grinder . It was
>>>> missing the pusher thingy , so they didn't think it would sell at one of
>>>> their "antique mall" booths . Easy part for me to make , I'll probably
>>>> use a piece of hickory I have on hand .
>>>
>>> I use a fat carrot or a stalk of celery... if you cut your meat into
>>> long strips rather than chunks the job goes a lot quicker and easier.
>>> When grinding for meat loaf or meat balls at the last my pusher gets
>>> ground in also. Don't try to grind in garlic cloves, they'll stay in
>>> one clump.
>>
>> push a bit of the ground meat in again at the end and don't grind your
>> pusher.
>
> That won't help at all. The best way I found is to mince the garlic
> and then blend it into the ground meat with a wooden spoon... or
> before grinding the meat sprinkle it evenly with granulated garlic
> which is what I do.
>


Now you are talking garlic, while I am talking grinding.

On Thu, 25 Feb 2021 07:21:59 -0600, Snag > wrote:

> In light of the ingredients in most sausages - corn syrup ? really? -

Corn is America's feed trough. What is the problem? This was to deal
with sausages works better IMO
https://thisvid.com/search/?q=sausage

On 2/25/2021 3:08 PM, Bruce wrote:
> Corn is America's feed trough.
>
Your slip is showing again.

On Thu, 25 Feb 2021 15:33:32 -0500, Stu Rawlings
> wrote:

>On 2/25/2021 3:08 PM, Bruce wrote:
>> Corn is America's feed trough.
> >
>Your slip is showing again.

As is your murderous rage against animals.
--

The real Bruce posts with Eternal September

On 2/25/2021 3:44 PM, Bruce wrote:
> On Thu, 25 Feb 2021 15:33:32 -0500, Stu Rawlings
> > wrote:
>
>> On 2/25/2021 3:08 PM, Bruce wrote:
>>> Corn is America's feed trough.
>>>
>> Your slip is showing again.
>
> As is your murderous rage against animals.
>
I'm fairly certain who you are, would you mind
if I exposed you?

On Thu, 25 Feb 2021 16:52:49 -0500, Stu Rawlings
> wrote:

>On 2/25/2021 3:44 PM, Bruce wrote:
>> On Thu, 25 Feb 2021 15:33:32 -0500, Stu Rawlings
>> > wrote:
>>
>>> On 2/25/2021 3:08 PM, Bruce wrote:
>>>> Corn is America's feed trough.
>>>>
>>> Your slip is showing again.
>>
>> As is your murderous rage against animals.
>>
>I'm fairly certain who you are, would you mind
>if I exposed you?

Please expose him.
--

The real Bruce posts with Eternal September

On 2/25/2021 8:07 AM, Cindy Hamilton wrote:
> On Thursday, February 25, 2021 at 8:44:36 AM UTC-5, Snag wrote:
>> On 2/25/2021 7:37 AM, Cindy Hamilton wrote:
>>> On Thursday, February 25, 2021 at 8:22:34 AM UTC-5, Snag wrote:
>>>> In light of the ingredients in most sausages - corn syrup ? really? -
>>>
>>> Depends on how much there is. It might be there to keep them moist.
>>> I don't see any in my preferred sausage (Bob Evans Zesty Hot or
>>> Italian--although the Italian has some dextrose).
>>>
>>>> again , the corn syrup in store bought tears up my wife's digestion .
>>>
>>> Sorry to hear it.
>>>
>>> Cindy Hamilton
>>>
>> So was she ! It might surprise you how many foods are sweetened with
>> CS and/or HFCS . No wonder we're all getting fat !
>
> What brand was that?
>
> I generally don't eat many processed foods because they taste too sweet.
> My own vegetable soup is much better than Campbell's, and it freezes
> beautifully.
>
> Cindy Hamilton
>

I try not to eat anything I can't pronounce ... we also eat
relatively little processed food .
--
Snag
In 1775, the British demanded we give them our guns.
We shot them

On Thursday, February 25, 2021 at 8:24:58 PM UTC-5, Snag wrote:
> On 2/25/2021 8:07 AM, Cindy Hamilton wrote:
> > On Thursday, February 25, 2021 at 8:44:36 AM UTC-5, Snag wrote:
> >> On 2/25/2021 7:37 AM, Cindy Hamilton wrote:
> >>> On Thursday, February 25, 2021 at 8:22:34 AM UTC-5, Snag wrote:
> >>>> In light of the ingredients in most sausages - corn syrup ? really? -
> >>>
> >>> Depends on how much there is. It might be there to keep them moist.
> >>> I don't see any in my preferred sausage (Bob Evans Zesty Hot or
> >>> Italian--although the Italian has some dextrose).
> >>>
> >>>> again , the corn syrup in store bought tears up my wife's digestion .
> >>>
> >>> Sorry to hear it.
> >>>
> >>> Cindy Hamilton
> >>>
> >> So was she ! It might surprise you how many foods are sweetened with
> >> CS and/or HFCS . No wonder we're all getting fat !
> >
> > What brand was that?
> >
> > I generally don't eat many processed foods because they taste too sweet.
> > My own vegetable soup is much better than Campbell's, and it freezes
> > beautifully.
> >
> > Cindy Hamilton
> >
> I try not to eat anything I can't pronounce ... we also eat
> relatively little processed food .

That wouldn't work for me; I can pronounce all those words.
But I take your meaning.

I'm not averse to the occasional barbecue potato chip (or some other
crappy snack), but I eat them with full knowledge of what I'm
putting in my piehole.

Cindy Hamilton

On 2/26/2021 3:35 AM, Cindy Hamilton wrote:
> On Thursday, February 25, 2021 at 8:24:58 PM UTC-5, Snag wrote:
>> On 2/25/2021 8:07 AM, Cindy Hamilton wrote:
>>> On Thursday, February 25, 2021 at 8:44:36 AM UTC-5, Snag wrote:
>>>> On 2/25/2021 7:37 AM, Cindy Hamilton wrote:
>>>>> On Thursday, February 25, 2021 at 8:22:34 AM UTC-5, Snag wrote:
>>>>>> In light of the ingredients in most sausages - corn syrup ? really? -
>>>>>
>>>>> Depends on how much there is. It might be there to keep them moist.
>>>>> I don't see any in my preferred sausage (Bob Evans Zesty Hot or
>>>>> Italian--although the Italian has some dextrose).
>>>>>
>>>>>> again , the corn syrup in store bought tears up my wife's digestion .
>>>>>
>>>>> Sorry to hear it.
>>>>>
>>>>> Cindy Hamilton
>>>>>
>>>> So was she ! It might surprise you how many foods are sweetened with
>>>> CS and/or HFCS . No wonder we're all getting fat !
>>>
>>> What brand was that?
>>>
>>> I generally don't eat many processed foods because they taste too sweet.
>>> My own vegetable soup is much better than Campbell's, and it freezes
>>> beautifully.
>>>
>>> Cindy Hamilton
>>>
>> I try not to eat anything I can't pronounce ... we also eat
>> relatively little processed food .
>
> That wouldn't work for me; I can pronounce all those words.
> But I take your meaning.
>
> I'm not averse to the occasional barbecue potato chip (or some other
> crappy snack), but I eat them with full knowledge of what I'm
> putting in my piehole.
>
> Cindy Hamilton
>

And there you have it . Many people just chow down on a whole bag
with no thought of what's in that stuff . Not that I avoid them myself ,
but a "family size" bag lasts a couple or three weeks around here .
--
Snag
In 1775, the British demanded we give them our guns.
We shot them

On Friday, February 26, 2021 at 8:39:10 AM UTC-5, Snag wrote:
> On 2/26/2021 3:35 AM, Cindy Hamilton wrote:
> > On Thursday, February 25, 2021 at 8:24:58 PM UTC-5, Snag wrote:
> >> On 2/25/2021 8:07 AM, Cindy Hamilton wrote:
> >>> On Thursday, February 25, 2021 at 8:44:36 AM UTC-5, Snag wrote:
> >>>> On 2/25/2021 7:37 AM, Cindy Hamilton wrote:
> >>>>> On Thursday, February 25, 2021 at 8:22:34 AM UTC-5, Snag wrote:
> >>>>>> In light of the ingredients in most sausages - corn syrup ? really? -
> >>>>>
> >>>>> Depends on how much there is. It might be there to keep them moist.
> >>>>> I don't see any in my preferred sausage (Bob Evans Zesty Hot or
> >>>>> Italian--although the Italian has some dextrose).
> >>>>>
> >>>>>> again , the corn syrup in store bought tears up my wife's digestion .
> >>>>>
> >>>>> Sorry to hear it.
> >>>>>
> >>>>> Cindy Hamilton
> >>>>>
> >>>> So was she ! It might surprise you how many foods are sweetened with
> >>>> CS and/or HFCS . No wonder we're all getting fat !
> >>>
> >>> What brand was that?
> >>>
> >>> I generally don't eat many processed foods because they taste too sweet.
> >>> My own vegetable soup is much better than Campbell's, and it freezes
> >>> beautifully.
> >>>
> >>> Cindy Hamilton
> >>>
> >> I try not to eat anything I can't pronounce ... we also eat
> >> relatively little processed food .
> >
> > That wouldn't work for me; I can pronounce all those words.
> > But I take your meaning.
> >
> > I'm not averse to the occasional barbecue potato chip (or some other
> > crappy snack), but I eat them with full knowledge of what I'm
> > putting in my piehole.
> >
> > Cindy Hamilton
> >
> And there you have it . Many people just chow down on a whole bag
> with no thought of what's in that stuff . Not that I avoid them myself ,
> but a "family size" bag lasts a couple or three weeks around here .

Which is why I don't buy the family-size bag. Always the "individual"
size. (Better still, wait until we have lunch served at the office
and just grab a few.)

I generally prefer plain chips anyhow. But barbecue is nice once
in a while for a change of pace.

Lately I've been getting sweet-potato chips. More expensive, but I can
persuade myself I'm getting a little nutrition in between those oil molecules.

Cindy Hamilton

On 2/26/2021 7:55 AM, Cindy Hamilton wrote:
> On Friday, February 26, 2021 at 8:39:10 AM UTC-5, Snag wrote:
>> On 2/26/2021 3:35 AM, Cindy Hamilton wrote:
>>> On Thursday, February 25, 2021 at 8:24:58 PM UTC-5, Snag wrote:
>>>> On 2/25/2021 8:07 AM, Cindy Hamilton wrote:
>>>>> On Thursday, February 25, 2021 at 8:44:36 AM UTC-5, Snag wrote:
>>>>>> On 2/25/2021 7:37 AM, Cindy Hamilton wrote:
>>>>>>> On Thursday, February 25, 2021 at 8:22:34 AM UTC-5, Snag wrote:
>>>>>>>> In light of the ingredients in most sausages - corn syrup ? really? -
>>>>>>>
>>>>>>> Depends on how much there is. It might be there to keep them moist.
>>>>>>> I don't see any in my preferred sausage (Bob Evans Zesty Hot or
>>>>>>> Italian--although the Italian has some dextrose).
>>>>>>>
>>>>>>>> again , the corn syrup in store bought tears up my wife's digestion .
>>>>>>>
>>>>>>> Sorry to hear it.
>>>>>>>
>>>>>>> Cindy Hamilton
>>>>>>>
>>>>>> So was she ! It might surprise you how many foods are sweetened with
>>>>>> CS and/or HFCS . No wonder we're all getting fat !
>>>>>
>>>>> What brand was that?
>>>>>
>>>>> I generally don't eat many processed foods because they taste too sweet.
>>>>> My own vegetable soup is much better than Campbell's, and it freezes
>>>>> beautifully.
>>>>>
>>>>> Cindy Hamilton
>>>>>
>>>> I try not to eat anything I can't pronounce ... we also eat
>>>> relatively little processed food .
>>>
>>> That wouldn't work for me; I can pronounce all those words.
>>> But I take your meaning.
>>>
>>> I'm not averse to the occasional barbecue potato chip (or some other
>>> crappy snack), but I eat them with full knowledge of what I'm
>>> putting in my piehole.
>>>
>>> Cindy Hamilton
>>>
>> And there you have it . Many people just chow down on a whole bag
>> with no thought of what's in that stuff . Not that I avoid them myself ,
>> but a "family size" bag lasts a couple or three weeks around here .
>
> Which is why I don't buy the family-size bag. Always the "individual"
> size. (Better still, wait until we have lunch served at the office
> and just grab a few.)
>
> I generally prefer plain chips anyhow. But barbecue is nice once
> in a while for a change of pace.
>
> Lately I've been getting sweet-potato chips. More expensive, but I can
> persuade myself I'm getting a little nutrition in between those oil molecules.
>
> Cindy Hamilton
>

Is that what they call "rationalization" ? <grin>
--
Snag
In 1775, the British demanded we give them our guns.
We shot them

On Friday, February 26, 2021 at 4:35:10 AM UTC-5, Cindy Hamilton wrote:
> On Thursday, February 25, 2021 at 8:24:58 PM UTC-5, Snag wrote:
> > On 2/25/2021 8:07 AM, Cindy Hamilton wrote:
> > > On Thursday, February 25, 2021 at 8:44:36 AM UTC-5, Snag wrote:
> > >> On 2/25/2021 7:37 AM, Cindy Hamilton wrote:
> > >>> On Thursday, February 25, 2021 at 8:22:34 AM UTC-5, Snag wrote:
> > >>>> In light of the ingredients in most sausages - corn syrup ? really? -
> > >>>
> > >>> Depends on how much there is. It might be there to keep them moist.
> > >>> I don't see any in my preferred sausage (Bob Evans Zesty Hot or
> > >>> Italian--although the Italian has some dextrose).
> > >>>
> > >>>> again , the corn syrup in store bought tears up my wife's digestion .
> > >>>
> > >>> Sorry to hear it.
> > >>>
> > >>> Cindy Hamilton
> > >>>
> > >> So was she ! It might surprise you how many foods are sweetened with
> > >> CS and/or HFCS . No wonder we're all getting fat !
> > >
> > > What brand was that?
> > >
> > > I generally don't eat many processed foods because they taste too sweet.
> > > My own vegetable soup is much better than Campbell's, and it freezes
> > > beautifully.
> > >
> > > Cindy Hamilton
> > >
> > I try not to eat anything I can't pronounce ... we also eat
> > relatively little processed food .
> That wouldn't work for me; I can pronounce all those words.
> But I take your meaning.
>
> I'm not averse to the occasional barbecue potato chip

In Europe, they don't let you mark 'Barbeque' on that potato chip bag. So they have to be called paprika chips, there.

On Friday, February 26, 2021 at 9:20:35 AM UTC-5, bruce bowser wrote:

> In Europe, they don't let you mark 'Barbeque' on that potato chip bag. So they have to be called paprika chips, there.

How nice for them.

Cindy Hamilton

On Fri, 26 Feb 2021 06:20:31 -0800 (PST), bruce bowser
> wrote:

On Friday, February 26, 2021 at 4:35:10 AM UTC-5, Cindy Hamilton
wrote:
>> On Thursday, February 25, 2021 at 8:24:58 PM UTC-5, Snag wrote:
>> > >
>> > I try not to eat anything I can't pronounce ... we also eat
>> > relatively little processed food .
>> That wouldn't work for me; I can pronounce all those words.
>> But I take your meaning.
>>
>> I'm not averse to the occasional barbecue potato chip
>
>In Europe, they don't let you mark 'Barbeque' on that potato chip bag. So they have to be called paprika chips, there.

Dutch people who emigrate to another country, often complain that they
can't find paprika chips there. But you're saying that Barbeque
(including the typo) chips are the same thing...

--
The real Bruce posts with Eternal September

On Fri, 26 Feb 2021 06:24:56 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, February 26, 2021 at 9:20:35 AM UTC-5, bruce bowser wrote:
>
>> In Europe, they don't let you mark 'Barbeque' on that potato chip bag. So they have to be called paprika chips, there.
>
>How nice for them.

Yes, Europe's very far away from Ann Arbor.

--
The real Bruce posts with Eternal September

On Fri, 26 Feb 2021 08:55:01 +1100, Bruce > wrote:

>On Thu, 25 Feb 2021 16:52:49 -0500, Stu Rawlings
> wrote:
>
>>On 2/25/2021 3:44 PM, Bruce wrote:
>>> On Thu, 25 Feb 2021 15:33:32 -0500, Stu Rawlings
>>> > wrote:
>>>
>>>> On 2/25/2021 3:08 PM, Bruce wrote:
>>>>> Corn is America's feed trough.
>>>>>
>>>> Your slip is showing again.
>>>
>>> As is your murderous rage against animals.
>>>
>>I'm fairly certain who you are, would you mind
>>if I exposed you?
>
>Please expose him.

Agree!

John Kuthe, horny for a STD meal...

On Thu, 25 Feb 2021 16:52:49 -0500, Stu Rawlings
> wrote:

>On 2/25/2021 3:44 PM, Bruce wrote:
>> On Thu, 25 Feb 2021 15:33:32 -0500, Stu Rawlings
>> > wrote:
>>
>>> On 2/25/2021 3:08 PM, Bruce wrote:
>>>> Corn is America's feed trough.
>>>>
>>> Your slip is showing again.
>>
>> As is your murderous rage against animals.
>>
>I'm fairly certain who you are, would you mind
>if I exposed you?

Yes! Expose her!

John Kuthe, Angry at April...