I'm going through the herb, spice, seasonings cupboard, cabinet and
drawer today. Many are getting thrown away since I discovered I
didn't care for a particular indigenous seasoning or some pepper type
was too spicy fir us or something got pushed way back and has lost its
oomph.
Garlic, chili powder, cumin, oregano(both Mexican and regular) are
used a lot here. So are Bay Leaves, Sage and Thyme. Italian
seasoning not so much but I do need a small jar.

My Za'atar, Turkish and Garam Masala seasoning are still fresh (love
them).
Sage, rosemary, thyme, parsley and cilantro I grow and use fresh from
the garden during the summer but still have small jars for the winter.

I can't remember why I bought Achiote Paste.

We love Lemon Pepper and always need more of that. Getting the good
stuff means sending away for it otherwise the local stuff is weak on
the lemon -- or the seasoning is just plain sour.

Lawrey's Season Salt, Old Bay and dry Mustard take up too much room
but you gotta have it..

A couple people have been gifting me large bottles of vanilla when
then travel to Mexico. I now have about a quart of the stuff and I
don't make sweets any longer.

End of Ramble
Janet US

On 2021-04-12 2:50 p.m., US Janet wrote:
>

>
> A couple people have been gifting me large bottles of vanilla when
> then travel to Mexico. I now have about a quart of the stuff and I
> don't make sweets any longer.
>
> End of Ramble
> Janet US
>

Go to your local artisinal baker and trade it for bread.

On Mon, 12 Apr 2021 15:33:04 -0600, Graham > wrote:

>On 2021-04-12 2:50 p.m., US Janet wrote:
>>
>
>>
>> A couple people have been gifting me large bottles of vanilla when
>> then travel to Mexico. I now have about a quart of the stuff and I
>> don't make sweets any longer.
>>
>> End of Ramble
>> Janet US
>>
>
>Go to your local artisinal baker and trade it for bread.

that's an idea. I wonder if they will go for it.
Janet US

On 2021-04-12 5:33 p.m., Graham wrote:
> On 2021-04-12 2:50 p.m., US Janet wrote:
>>
>
>>
>> A couple people have been gifting me large bottles of vanilla when
>> then travel to Mexico.Â* I now have about a quart of the stuff and I
>> don't make sweets any longer.
>>
>> End of Ramble
>> Janet US
>>
>
> Go to your local artisinal baker and trade it for bread.

You would want to make sure you got a lot of bread in return.

Years ago a neighbour went on a Caribbean cruise and brought us some
vanilla extract from Grenada. That stuff was amazing. I was talking
with the chef/owner of a local restaurant and commented on the vanilla
taste in his desserts. It turned out that he got his vanilla extract
from the Dominican Republic. His wife was Dominican and they went down
frequently and always brought back lots. On his next trip he brought me
back a 500ml bottle of it. That lasted me a good long time. The down
side was that I could never find another source of vanilla that good.
Now I have to pay a small fortune for an inferior product.

On Mon, 12 Apr 2021 14:50:44 -0600, US Janet wrote:

> Lawrey's Season Salt, Old Bay and dry Mustard take up too much room
> but you gotta have it..

You probably won't approve of my latest purchase, then.

https://www.amazon.com/OLD-BAY-Seafo.../dp/B000M1HQFY
(1.5lb jug of Old Bay).

I don't use it on seafood (somebody else does, and lots of it), but
I do use it on pork ribs when I smoke them.

And Italian seasoning I use for a bunch of stuff (giardiniera,
pizzas, sauces, etc...)

-sw

On Mon, 12 Apr 2021 18:01:08 -0500, Sqwertz >
wrote:

>On Mon, 12 Apr 2021 14:50:44 -0600, US Janet wrote:
>
>> Lawrey's Season Salt, Old Bay and dry Mustard take up too much room
>> but you gotta have it..
>
>You probably won't approve of my latest purchase, then.
>
>https://www.amazon.com/OLD-BAY-Seafo.../dp/B000M1HQFY
>(1.5lb jug of Old Bay).
>
>I don't use it on seafood (somebody else does, and lots of it), but
>I do use it on pork ribs when I smoke them.
>
>And Italian seasoning I use for a bunch of stuff (giardiniera,
>pizzas, sauces, etc...)
>
>-sw

Ye-gads! That is a lot more than I would use. That is the size I get
for chili powder, powdered garlic, taco seasoning.

Happy seasoning!
Janet US

Dave Smith wrote:

> On 2021-04-12 5:33 p.m., Graham wrote:
> > On 2021-04-12 2:50 p.m., US Janet wrote:
> > >
> >
> > >
> > > A couple people have been gifting me large bottles of vanilla when
> > > then travel to Mexico.Â* I now have about a quart of the stuff and
> > > I don't make sweets any longer.
> > >
> > > End of Ramble
> > > Janet US
> > >
> >
> > Go to your local artisinal baker and trade it for bread.
>
> You would want to make sure you got a lot of bread in return.
>
> Years ago a neighbour went on a Caribbean cruise and brought us some
> vanilla extract from Grenada. That stuff was amazing. I was talking
> with the chef/owner of a local restaurant and commented on the
> vanilla taste in his desserts. It turned out that he got his vanilla
> extract from the Dominican Republic. His wife was Dominican and they
> went down frequently and always brought back lots. On his next trip
> he brought me back a 500ml bottle of it. That lasted me a good long
> time. The down side was that I could never find another source of
> vanilla that good. Now I have to pay a small fortune for an inferior
> product.

I use it seldom but still have at least 1/2 the bottle of it that Peter
Lucas shipped me from Brisbane before he died. It's in a tanqueri
bottle. Extremely good stuff.

Peter died around 2007/2008 or so. He had stomach cancer and battled
it for years. He was also the first one to have a persistant frogger
back when it wasn't common any many didn't believe he was real or
thought mistakenly he was making the frogger posts on his own (which he
wasn't).

On Mon, 12 Apr 2021 21:31:40 -0500, cshenk wrote:

> I use it seldom but still have at least 1/2 the bottle of it that Peter
> Lucas shipped me from Brisbane before he died. It's in a tanqueri
> bottle. Extremely good stuff.
>
> Peter died around 2007/2008 or so. He had stomach cancer and battled
> it for years. He was also the first one to have a persistant frogger
> back when it wasn't common any many didn't believe he was real or
> thought mistakenly he was making the frogger posts on his own (which he
> wasn't).

You keep saying he's dead, he's not. And I keep telling you that and
you keep ignoring it. At least he wasn't dead a year ago when I
asked TFM and he showed me posts to facebook he had made recently.
He is, of course, not on my Facebook "Friends" list.

Why do keep insisting on volunteering this false information out of
the blue like that?

He of course doesn't call himself Peter Lucas anymore. He was
always changing his name for some nefarious reasons, I'm sure. So in
that sense, Yes, "Peter Lucas" (the name) is dead. But he was still
physically alive 12-14 months ago.

-sw

On 4/12/2021 4:50 PM, US Janet wrote:
>
>
> I'm going through the herb, spice, seasonings cupboard, cabinet and
> drawer today. Many are getting thrown away since I discovered I
> didn't care for a particular indigenous seasoning or some pepper type
> was too spicy fir us or something got pushed way back and has lost its
> oomph.
> Garlic, chili powder, cumin, oregano(both Mexican and regular) are
> used a lot here. So are Bay Leaves, Sage and Thyme. Italian
> seasoning not so much but I do need a small jar.
>
> My Za'atar, Turkish and Garam Masala seasoning are still fresh (love
> them).
> Sage, rosemary, thyme, parsley and cilantro I grow and use fresh from
> the garden during the summer but still have small jars for the winter.
>
> I can't remember why I bought Achiote Paste.
>
> We love Lemon Pepper and always need more of that. Getting the good
> stuff means sending away for it otherwise the local stuff is weak on
> the lemon -- or the seasoning is just plain sour.
>
> Lawrey's Season Salt, Old Bay and dry Mustard take up too much room
> but you gotta have it..
>
> A couple people have been gifting me large bottles of vanilla when
> then travel to Mexico. I now have about a quart of the stuff and I
> don't make sweets any longer.
>
> End of Ramble
> Janet US

I never end up throwing out spices... I have a 60+ year old jar of
paprika that my grandmother had in her house, for instance... double or
triple it, and it still suits the need... lol

I've been meaning to make homemade vanilla extract with a 40+ year old
bottle of Vodka that's been collecting dust here. Those beans are just
so pricey.

In article >, says...
>
> On 2021-04-12 5:33 p.m., Graham wrote:
> > On 2021-04-12 2:50 p.m., US Janet wrote:
> >>
> >
> >>
> >> A couple people have been gifting me large bottles of vanilla when
> >> then travel to Mexico.* I now have about a quart of the stuff and I
> >> don't make sweets any longer.
> >>
> >> End of Ramble
> >> Janet US
> >>
> >
> > Go to your local artisinal baker and trade it for bread.
>
> You would want to make sure you got a lot of bread in return.
>
> Years ago a neighbour went on a Caribbean cruise and brought us some
> vanilla extract from Grenada. That stuff was amazing. I was talking
> with the chef/owner of a local restaurant and commented on the vanilla
> taste in his desserts. It turned out that he got his vanilla extract
> from the Dominican Republic. His wife was Dominican and they went down
> frequently and always brought back lots. On his next trip he brought me
> back a 500ml bottle of it. That lasted me a good long time. The down
> side was that I could never find another source of vanilla that good.
> Now I have to pay a small fortune for an inferior product.

I make my own with vanilla pods and alcohol (usually brandy but my
current one is in vodka, I've also used sherry+rum. Just what we have
that's already open).

Get a small clean glass bottle with a screwtop lid. Those 200ml
bottles from hotel minibars are ideal.

Slit two vanilla pods lengthways, leave the seeds in. If your bottle
is too short cut them in half lengthways to fit them in. Stuff all the
pods in the bottle. Fill the bottle with alcohol to the top, making sure
the pods are immersed. Put the lid on and shake it. Store in a cool dark
place, and turn the bottle once a week. It's ready in 6 months.

Janet UK

Michael Trew wrote:
> I never end up throwing out spices... I have a 60+ year old jar of
> paprika that my grandmother had in her house, for instance... double or
> triple it, and it still suits the need... lol

True. Dried herbs and spices can lose potency over the years, just add more.

US Janet wrote:
....
> A couple people have been gifting me large bottles of vanilla when
> then travel to Mexico. I now have about a quart of the stuff and I
> don't make sweets any longer.

good vanilla is worth it and i've never seen it spoil so
no problem there at all IMO.

for some reason Mom stopped using it in a lot of her cookies
but i've always noticed it when she does.

of the various ones we've tried Danncy is the one i have
liked the most. we just opened up the last bottle we have
since we finally used up a different brand/bottle that
someone gave us. with recent troubles not as many people
are travelling. i'm pretty sure we've had this bottle at
least 10yrs and it still tastes great. Mom made me some
cream puffs for my BD and they were delicious as usual.


songbird

On Tue, 13 Apr 2021 10:52:45 +0100, Janet > wrote:


>
> I make my own with vanilla pods and alcohol (usually brandy but my
>current one is in vodka, I've also used sherry+rum. Just what we have
>that's already open).
>
> Get a small clean glass bottle with a screwtop lid. Those 200ml
>bottles from hotel minibars are ideal.
>
> Slit two vanilla pods lengthways, leave the seeds in. If your bottle
>is too short cut them in half lengthways to fit them in. Stuff all the
>pods in the bottle. Fill the bottle with alcohol to the top, making sure
>the pods are immersed. Put the lid on and shake it. Store in a cool dark
>place, and turn the bottle once a week. It's ready in 6 months.
>
> Janet UK
>
>
I have made my own vanilla for years. I love it. I ordered a dozen
dark amber pint bottles with screw tops (probably got them from
Amazon) and the box came with a few small funnels, too, making them
quite easy to fill. I have already put up a few bottles to give as
Christmas gifts this year.

There was a thread in the cooking subreddit the other day about
vanilla extract with one poster pointing to an article in "Serious
Eats" that felt homemade vanilla was a waste of effort and calling it
an "infusion" rather than an "extract" and by being so, that it lacked
nuance. The term used for homemade was "overhyped."

This is the article that was linked and that compared several high end
vanillas.

https://www.seriouseats.com/2019/12/...a-extract.html

So I replied to the person who linked the article:

Overhyped? Nah. No one has a contest between/amongst the brands and
homemade. If one is doing it correctly and with patience and decent
beans, homemade is just one of many vanillas available.

I have been making my own vanilla extract for years and years. I also
still have a bottle of Nielsen-Massey in the cupboard and I often use
that as a benchmark. Even then, as the article mentions, there are
many decent commercial vanillas extracts on the market (all, sadly,
with very high prices these day), each of them with their own nuances
and depth of layering of flavors. I think it is personal preference to
choose among those the author mentions or other brands/types.

I really love what I make at home, though. After all this time, I know
how to do it, I know how to vary the flavor by bean type and number of
beans, vodka or other alcohol used.

Making it at home takes time- I prefer a year or more. The bottles are
upended a few times a month so the liquid and beans move a bit and it
is all kept in a dark, cool cupboard.

Most importantly, I like the flavor imparted to my baked goods and
enjoy the idea of making the extract myself.

On 2021-04-13 8:20 a.m., Gary wrote:
> Michael Trew wrote:
>> I never end up throwing out spices... I have a 60+ year old jar of
>> paprika that my grandmother had in her house, for instance...* double or
>> triple it, and it still suits the need... lol
>
> True. Dried herbs and spices can lose potency over the years, just add
> more.
>

It doesn't work that way. You may need more to provide the basic taste
of the herb or spice, but there are nuances that are lost entirely.

On Tue, 13 Apr 2021 10:52:45 +0100, Janet > wrote:

>In article >, says...
>>
>> On 2021-04-12 5:33 p.m., Graham wrote:
>> > On 2021-04-12 2:50 p.m., US Janet wrote:
>> >>
>> >
>> >>
>> >> A couple people have been gifting me large bottles of vanilla when
>> >> then travel to Mexico.* I now have about a quart of the stuff and I
>> >> don't make sweets any longer.
>> >>
>> >> End of Ramble
>> >> Janet US
>> >>
>> >
>> > Go to your local artisinal baker and trade it for bread.
>>
>> You would want to make sure you got a lot of bread in return.
>>
>> Years ago a neighbour went on a Caribbean cruise and brought us some
>> vanilla extract from Grenada. That stuff was amazing. I was talking
>> with the chef/owner of a local restaurant and commented on the vanilla
>> taste in his desserts. It turned out that he got his vanilla extract
>> from the Dominican Republic. His wife was Dominican and they went down
>> frequently and always brought back lots. On his next trip he brought me
>> back a 500ml bottle of it. That lasted me a good long time. The down
>> side was that I could never find another source of vanilla that good.
>> Now I have to pay a small fortune for an inferior product.
>
> I make my own with vanilla pods and alcohol (usually brandy but my
>current one is in vodka, I've also used sherry+rum. Just what we have
>that's already open).
>
> Get a small clean glass bottle with a screwtop lid. Those 200ml
>bottles from hotel minibars are ideal.
>
> Slit two vanilla pods lengthways, leave the seeds in. If your bottle
>is too short cut them in half lengthways to fit them in. Stuff all the
>pods in the bottle. Fill the bottle with alcohol to the top, making sure
>the pods are immersed. Put the lid on and shake it. Store in a cool dark
>place, and turn the bottle once a week. It's ready in 6 months.
>
> Janet UK
I've always had a couple of bottles (fifths, the liquor bottles) of
vanilla going. One bottle goes toward my annual Christmas batch of
Kahlua, the other bottle 'rests' for another year of two to make the
next batch of Kahlua. I've always used brandy to make vanilla.
I put two vanilla beans in a bottle to start. At Christmas I add
another two to the empty bottle and continue so for a number of
years.
Janet US

On Tue, 13 Apr 2021 07:50:37 -0600, US Janet >
wrote:

>On Tue, 13 Apr 2021 10:52:45 +0100, Janet > wrote:
>
>>In article >, says...
>>>
>>> On 2021-04-12 5:33 p.m., Graham wrote:
>>> > On 2021-04-12 2:50 p.m., US Janet wrote:
>>> >>
>>> >
>>> >>
>>> >> A couple people have been gifting me large bottles of vanilla when
>>> >> then travel to Mexico.* I now have about a quart of the stuff and I
>>> >> don't make sweets any longer.
>>> >>
>>> >> End of Ramble
>>> >> Janet US
>>> >>
>>> >
>>> > Go to your local artisinal baker and trade it for bread.
>>>
>>> You would want to make sure you got a lot of bread in return.
>>>
>>> Years ago a neighbour went on a Caribbean cruise and brought us some
>>> vanilla extract from Grenada. That stuff was amazing. I was talking
>>> with the chef/owner of a local restaurant and commented on the vanilla
>>> taste in his desserts. It turned out that he got his vanilla extract
>>> from the Dominican Republic. His wife was Dominican and they went down
>>> frequently and always brought back lots. On his next trip he brought me
>>> back a 500ml bottle of it. That lasted me a good long time. The down
>>> side was that I could never find another source of vanilla that good.
>>> Now I have to pay a small fortune for an inferior product.
>>
>> I make my own with vanilla pods and alcohol (usually brandy but my
>>current one is in vodka, I've also used sherry+rum. Just what we have
>>that's already open).
>>
>> Get a small clean glass bottle with a screwtop lid. Those 200ml
>>bottles from hotel minibars are ideal.
>>
>> Slit two vanilla pods lengthways, leave the seeds in. If your bottle
>>is too short cut them in half lengthways to fit them in. Stuff all the
>>pods in the bottle. Fill the bottle with alcohol to the top, making sure
>>the pods are immersed. Put the lid on and shake it. Store in a cool dark
>>place, and turn the bottle once a week. It's ready in 6 months.
>>
>> Janet UK
>I've always had a couple of bottles (fifths, the liquor bottles) of
>vanilla going. One bottle goes toward my annual Christmas batch of
>Kahlua, the other bottle 'rests' for another year of two to make the
>next batch of Kahlua. I've always used brandy to make vanilla.
>I put two vanilla beans in a bottle to start. At Christmas I add
>another two to the empty bottle and continue so for a number of
>years.
>Janet US

I meant that I use vodka for vanilla making for my Kahlua. The Kahlua
uses both vodka and brandy.
Janet US

On 4/13/2021 8:37 AM, songbird wrote:
> US Janet wrote:
> ....
>> A couple people have been gifting me large bottles of vanilla when
>> then travel to Mexico. I now have about a quart of the stuff and I
>> don't make sweets any longer.
>
> good vanilla is worth it and i've never seen it spoil so
> no problem there at all IMO.
>
> for some reason Mom stopped using it in a lot of her cookies
> but i've always noticed it when she does.
>
> of the various ones we've tried Danncy is the one i have
> liked the most. we just opened up the last bottle we have
> since we finally used up a different brand/bottle that
> someone gave us. with recent troubles not as many people
> are travelling. i'm pretty sure we've had this bottle at
> least 10yrs and it still tastes great. Mom made me some
> cream puffs for my BD and they were delicious as usual.
>
>
> songbird

I hope to make some soon... I've been using the large generic bottles of
vanillin or whatever - the fake "extract", due to the outrageous price
of the real vanilla extract. I figure a 2 quart bottle or whatever
ought to last a long time.

On Tuesday, April 13, 2021 at 9:41:36 AM UTC-4, Dave Smith wrote:
> On 2021-04-13 8:20 a.m., Gary wrote:
> > Michael Trew wrote:
> >> I never end up throwing out spices... I have a 60+ year old jar of
> >> paprika that my grandmother had in her house, for instance... double or
> >> triple it, and it still suits the need... lol
> >
> > True. Dried herbs and spices can lose potency over the years, just add
> > more.
> >
> It doesn't work that way. You may need more to provide the basic taste
> of the herb or spice, but there are nuances that are lost entirely.

Perhaps Gary can't taste the nuances.

It makes me think of the difference between fresh and dried basil, or fresh
and dried cilantro. The dried herb loses all the nuance. (But, in the case of
cilantro, none of the soap.)

Cindy Hamilton

On 2021-04-13 7:22 a.m., Boron Elgar wrote:
> On Tue, 13 Apr 2021 10:52:45 +0100, Janet > wrote:
>
>
>>
>> I make my own with vanilla pods and alcohol (usually brandy but my
>> current one is in vodka, I've also used sherry+rum. Just what we have
>> that's already open).
>>
>> Get a small clean glass bottle with a screwtop lid. Those 200ml
>> bottles from hotel minibars are ideal.
>>
>> Slit two vanilla pods lengthways, leave the seeds in. If your bottle
>> is too short cut them in half lengthways to fit them in. Stuff all the
>> pods in the bottle. Fill the bottle with alcohol to the top, making sure
>> the pods are immersed. Put the lid on and shake it. Store in a cool dark
>> place, and turn the bottle once a week. It's ready in 6 months.
>>
>> Janet UK
>>
>>
> I have made my own vanilla for years. I love it. I ordered a dozen
> dark amber pint bottles with screw tops (probably got them from
> Amazon) and the box came with a few small funnels, too, making them
> quite easy to fill. I have already put up a few bottles to give as
> Christmas gifts this year.
>
> There was a thread in the cooking subreddit the other day about
> vanilla extract with one poster pointing to an article in "Serious
> Eats" that felt homemade vanilla was a waste of effort and calling it
> an "infusion" rather than an "extract" and by being so, that it lacked
> nuance. The term used for homemade was "overhyped."
>
> This is the article that was linked and that compared several high end
> vanillas.
>
> https://www.seriouseats.com/2019/12/...a-extract.html
>
> So I replied to the person who linked the article:
>
> Overhyped? Nah. No one has a contest between/amongst the brands and
> homemade. If one is doing it correctly and with patience and decent
> beans, homemade is just one of many vanillas available.
>
> I have been making my own vanilla extract for years and years. I also
> still have a bottle of Nielsen-Massey in the cupboard and I often use
> that as a benchmark. Even then, as the article mentions, there are
> many decent commercial vanillas extracts on the market (all, sadly,
> with very high prices these day), each of them with their own nuances
> and depth of layering of flavors. I think it is personal preference to
> choose among those the author mentions or other brands/types.
>
> I really love what I make at home, though. After all this time, I know
> how to do it, I know how to vary the flavor by bean type and number of
> beans, vodka or other alcohol used.
>
> Making it at home takes time- I prefer a year or more. The bottles are
> upended a few times a month so the liquid and beans move a bit and it
> is all kept in a dark, cool cupboard.
>
> Most importantly, I like the flavor imparted to my baked goods and
> enjoy the idea of making the extract myself.
>
>
I make mine from the pods after I have scraped out the seeds for another
recipe.

On Tuesday, April 13, 2021 at 5:52:49 AM UTC-4, Janet wrote:
> In article >, says...
> >
> > On 2021-04-12 5:33 p.m., Graham wrote:
> > > On 2021-04-12 2:50 p.m., US Janet wrote:
> > >>
> > >
> > >>
> > >> A couple people have been gifting me large bottles of vanilla when
> > >> then travel to Mexico. I now have about a quart of the stuff and I
> > >> don't make sweets any longer.
> > >>
> > >> End of Ramble
> > >> Janet US
> > >>
> > >
> > > Go to your local artisinal baker and trade it for bread.
> >
> > You would want to make sure you got a lot of bread in return.
> >
> > Years ago a neighbour went on a Caribbean cruise and brought us some
> > vanilla extract from Grenada. That stuff was amazing. I was talking
> > with the chef/owner of a local restaurant and commented on the vanilla
> > taste in his desserts. It turned out that he got his vanilla extract
> > from the Dominican Republic. His wife was Dominican and they went down
> > frequently and always brought back lots. On his next trip he brought me
> > back a 500ml bottle of it. That lasted me a good long time. The down
> > side was that I could never find another source of vanilla that good.
> > Now I have to pay a small fortune for an inferior product.
> I make my own with vanilla pods and alcohol (usually brandy but my
> current one is in vodka, I've also used sherry+rum. Just what we have
> that's already open).
>
> Get a small clean glass bottle with a screwtop lid. Those 200ml
> bottles from hotel minibars are ideal.
>
> Slit two vanilla pods lengthways, leave the seeds in. If your bottle
> is too short cut them in half lengthways to fit them in. Stuff all the
> pods in the bottle. Fill the bottle with alcohol to the top, making sure
> the pods are immersed. Put the lid on and shake it. Store in a cool dark
> place, and turn the bottle once a week. It's ready in 6 months.

Brandy is OK... sometimes.

Sqwertz wrote:

> On Mon, 12 Apr 2021 21:31:40 -0500, cshenk wrote:
>
> > I use it seldom but still have at least 1/2 the bottle of it that
> > Peter Lucas shipped me from Brisbane before he died. It's in a
> > tanqueri bottle. Extremely good stuff.
> >
> > Peter died around 2007/2008 or so. He had stomach cancer and
> > battled it for years. He was also the first one to have a
> > persistant frogger back when it wasn't common any many didn't
> > believe he was real or thought mistakenly he was making the frogger
> > posts on his own (which he wasn't).
>
> You keep saying he's dead, he's not. And I keep telling you that and
> you keep ignoring it. At least he wasn't dead a year ago when I
> asked TFM and he showed me posts to facebook he had made recently.
> He is, of course, not on my Facebook "Friends" list.
>
> Why do keep insisting on volunteering this false information out of
> the blue like that?
>
> He of course doesn't call himself Peter Lucas anymore. He was
> always changing his name for some nefarious reasons, I'm sure. So in
> that sense, Yes, "Peter Lucas" (the name) is dead. But he was still
> physically alive 12-14 months ago.
>
> -sw

The name itself is a common one. Why are you so confused that Facebook
may have others with that name?

On Tue, 13 Apr 2021 19:47:23 -0500, cshenk wrote:

> Sqwertz wrote:
>
>> On Mon, 12 Apr 2021 21:31:40 -0500, cshenk wrote:
>>
>>> I use it seldom but still have at least 1/2 the bottle of it that
>>> Peter Lucas shipped me from Brisbane before he died. It's in a
>>> tanqueri bottle. Extremely good stuff.
>>>
>>> Peter died around 2007/2008 or so. He had stomach cancer and
>>> battled it for years. He was also the first one to have a
>>> persistant frogger back when it wasn't common any many didn't
>>> believe he was real or thought mistakenly he was making the frogger
>>> posts on his own (which he wasn't).
>>
>> You keep saying he's dead, he's not. And I keep telling you that and
>> you keep ignoring it. At least he wasn't dead a year ago when I
>> asked TFM and he showed me posts to facebook he had made recently.
>> He is, of course, not on my Facebook "Friends" list.
>>
>> Why do keep insisting on volunteering this false information out of
>> the blue like that?
>>
>> He of course doesn't call himself Peter Lucas anymore. He was
>> always changing his name for some nefarious reasons, I'm sure. So in
>> that sense, Yes, "Peter Lucas" (the name) is dead. But he was still
>> physically alive 12-14 months ago.
>
> The name itself is a common one. Why are you so confused that Facebook
> may have others with that name?

It's a friend of TFM's - they know each other from HERE,
ferchristsakes. And his profile picture is that of him skydiving,
The same picture we've seen dozen of times (apparently the highlight
of his life).

I think TFM (do you remember Kilikini's boyfrind, at least?) knows
who he's friends with. Om/Kathleen can verify this, too. She
re-appeared on RFC on Facebook (or was it here?) a few months ago,
but is MIA again.

Sheesh. Lordy, lordy, lordy.....{shaking head} Why am *I* so
confused?

-sw

On Tue, 13 Apr 2021 19:47:23 -0500, "cshenk"
> wrote:

>Sqwertz wrote:
>
>> On Mon, 12 Apr 2021 21:31:40 -0500, cshenk wrote:
>>
>> > I use it seldom but still have at least 1/2 the bottle of it that
>> > Peter Lucas shipped me from Brisbane before he died. It's in a
>> > tanqueri bottle. Extremely good stuff.
>> >
>> > Peter died around 2007/2008 or so. He had stomach cancer and
>> > battled it for years. He was also the first one to have a
>> > persistant frogger back when it wasn't common any many didn't
>> > believe he was real or thought mistakenly he was making the frogger
>> > posts on his own (which he wasn't).
>>
>> You keep saying he's dead, he's not. And I keep telling you that and
>> you keep ignoring it. At least he wasn't dead a year ago when I
>> asked TFM and he showed me posts to facebook he had made recently.
>> He is, of course, not on my Facebook "Friends" list.
>>
>> Why do keep insisting on volunteering this false information out of
>> the blue like that?
>>
>> He of course doesn't call himself Peter Lucas anymore. He was
>> always changing his name for some nefarious reasons, I'm sure. So in
>> that sense, Yes, "Peter Lucas" (the name) is dead. But he was still
>> physically alive 12-14 months ago.
>>
>> -sw
>
>The name itself is a common one. Why are you so confused that Facebook
>may have others with that name?


LOL, OMG. Carol being Carol, yet again................LOL

--
The real Dr. Bruce posts with uni-berlin.de - individual.net

On Wed, 14 Apr 2021 13:48:24 -0500, Sqwertz >
wrote:

>On Tue, 13 Apr 2021 19:47:23 -0500, cshenk wrote:
>
>> Sqwertz wrote:
>>
>>> On Mon, 12 Apr 2021 21:31:40 -0500, cshenk wrote:
>>>
>>>> I use it seldom but still have at least 1/2 the bottle of it that
>>>> Peter Lucas shipped me from Brisbane before he died. It's in a
>>>> tanqueri bottle. Extremely good stuff.
>>>>
>>>> Peter died around 2007/2008 or so. He had stomach cancer and
>>>> battled it for years. He was also the first one to have a
>>>> persistant frogger back when it wasn't common any many didn't
>>>> believe he was real or thought mistakenly he was making the frogger
>>>> posts on his own (which he wasn't).
>>>
>>> You keep saying he's dead, he's not. And I keep telling you that and
>>> you keep ignoring it. At least he wasn't dead a year ago when I
>>> asked TFM and he showed me posts to facebook he had made recently.
>>> He is, of course, not on my Facebook "Friends" list.
>>>
>>> Why do keep insisting on volunteering this false information out of
>>> the blue like that?
>>>
>>> He of course doesn't call himself Peter Lucas anymore. He was
>>> always changing his name for some nefarious reasons, I'm sure. So in
>>> that sense, Yes, "Peter Lucas" (the name) is dead. But he was still
>>> physically alive 12-14 months ago.
>>
>> The name itself is a common one. Why are you so confused that Facebook
>> may have others with that name?
>
>It's a friend of TFM's - they know each other from HERE,
>ferchristsakes. And his profile picture is that of him skydiving,
>The same picture we've seen dozen of times (apparently the highlight
>of his life).
>
>I think TFM (do you remember Kilikini's boyfrind, at least?) knows
>who he's friends with. Om/Kathleen can verify this, too. She
>re-appeared on RFC on Facebook (or was it here?) a few months ago,
>but is MIA again.
>
>Sheesh. Lordy, lordy, lordy.....{shaking head} Why am *I* so
>confused?

I've never known a person to be so utterly confused about damned near
everything, and still manages to apparently lives independently. She
probably thinks her fridge is a washing machine.

--
The real Dr. Bruce sniffs with uni-berlin.de - individual.net

On Mon, 12 Apr 2021 21:31:40 -0500, "cshenk"
> wrote:


>Peter died around 2007/2008 or so. He had stomach cancer and battled
>it for years. He was also the first one to have a persistant frogger
>back when it wasn't common any many didn't believe he was real or
>thought mistakenly he was making the frogger posts on his own (which he
>wasn't).


Holy **** you are dumb beyond belief. WHO IS THIS AND WHY ARE THEY NOT
DEAD????
https://www.facebook.com/happy.wanderer.121

Have you ever tried to clean your teeth with a stepladder? It wouldn't
surprise me in the slightest if you have.

--
The real Dr. Bruce sniffs with uni-berlin.de - individual.net

Neodome Dr. Bruce wrote:
> Have you ever tried to clean your teeth with a stepladder? It wouldn't
> surprise me in the slightest if you have.

What an odd thought! Made me laugh. :-D

On Thu, 15 Apr 2021 07:58:39 -0400, Gary > wrote:

>Neodome Dr. Bruce wrote:
>> Have you ever tried to clean your teeth with a stepladder? It wouldn't
>> surprise me in the slightest if you have.
>
>What an odd thought! Made me laugh. :-D

Carol is an odd person.

--
The real Dr. Bruce posts with uni-berlin.de - individual.net

On Tue, 13 Apr 2021 00:17:05 -0400, Michael Trew wrote:

> I never end up throwing out spices... I have a 60+ year old jar of
> paprika that my grandmother had in her house, for instance... double or
> triple it, and it still suits the need... lol

Dried ground peppers lose their potency and change flavor quickest
of all the dried herbs and spices (except parsley and cilantro).
Invest $.17 (same as your grandmother spent for that bottle) in some
new paprika next time you pass a a bulk spice section and you'll be
surprised. You probably haven't tasted paprika in 60+ years.

-sw

On 4/16/2021 9:44 AM, Sqwertz wrote:
> On Tue, 13 Apr 2021 00:17:05 -0400, Michael Trew wrote:
>
>> I never end up throwing out spices... I have a 60+ year old jar of
>> paprika that my grandmother had in her house, for instance... double or
>> triple it, and it still suits the need... lol
>
> Dried ground peppers lose their potency and change flavor quickest
> of all the dried herbs and spices (except parsley and cilantro).
> Invest $.17 (same as your grandmother spent for that bottle) in some
> new paprika next time you pass a a bulk spice section and you'll be
> surprised. You probably haven't tasted paprika in 60+ years.
>
> -sw

Eh, probably not. I just didn't want to throw it away. It's pretty
near empty now anyway.