While rummaging through the pantry tonight I came across a bottle of balsamic
vinegar that I don't even remember buying. Could have been a gift, perhaps,
but I have no memory of it. I haven't opened it yet, as I have a couple of
other balsamics currently open.

The label reads "Modenaceti Balsamic Vinegar of Modena, Product of Italy,
Produced and Bottled in Modena".

Anyone out there familiar with this particular vinegar? Its characteristics,
quality, taste, etc.?

TIA
Wayne

It's generally a very nice vinegar, and a quality one. Usually most
balsamics from Italy are so, because they use special grapes for those.
However, be careful to check the date, not all vinegars or wines are
suitable for dating.

Here's one killer sauce using balsamic

1 TableSpoon Balsamic Vinegar
1 TableSpoon white vinegar
1 little cup of Olive Oil
1 coffeespoon ground walnut (hickory) pieces.
1 normal piece of garlic
1 coffeespoon of honey
salt, ground pepper

Grind the garlic into a pulp with a little salt. Put in a small bowl,
add the other ingredients. Stir very well. (or use a robot if you like)

You can use this tasty special sauce on your Steam-Cooked Vegetables
near a grilled dish or macaroni. Or just use as a salad sauce.

Best Regards,

Aydin Can Bekoglu

"Wayne Boatwright" > wrote in message
...
> While rummaging through the pantry tonight I came across a bottle of
> balsamic
> vinegar that I don't even remember buying. Could have been a gift,
> perhaps,
> but I have no memory of it. I haven't opened it yet, as I have a couple
> of
> other balsamics currently open.
>
> The label reads "Modenaceti Balsamic Vinegar of Modena, Product of Italy,
> Produced and Bottled in Modena".
>
> Anyone out there familiar with this particular vinegar? Its
> characteristics,
> quality, taste, etc.?
>
> TIA
> Wayne

from Google

Dimitri

http://shop.store.yahoo.com/gourmeto...ty/modbal.html



A product with a tradition reaching back over the centuries in the lands
governed by the Este family -- more or less equivalent to today's province
of Modena. Modena Balsamic Vinegar is obtained by the slow fermentation of
boiled musts from grapes produced in chosen areas, mixed with carefully
measured amounts of wine and vinegar. It is naturally aged and refined in
small barrels of different wood such as oak, chestnut, juniper etc.
following the tradition in the production area. Last but not least, the
climate in the Modena area, with its wide variations in temperture not only
between seasons but also every day, as well as the constant high humidity
level, play a vital part in giving Modena Balsamic Vinegar its unmistakable
bouquet.

Used for an infinite variety of purposes; on all types of cooked or salad
vegetables, in the prparation of meat, fish and side dishes, in desserts
such as fruit salads and strawberries and poured over ice-cream, or mixed
with vodka in some cocktails. Thirst-quenching when diluited with water, it
is also an excellent aid to the digestion.

Try this recipe!
Breasts of Chicken with Olives and Modenaceti Balsamic Vinegar of Modena
Brown finely chopped onions in olive oil. Then add breasts of chicken cut in
small pieces. Cook for 10 minutes, stirring frequently. Add some peeled
tomatoes, salt, and pepper. Cook for approx. 40 mins. Add olives cut in two
and the Modenaceti Balsamic Vinegar. Stir and let it cook for 5 minutes.

8.45 fl. oz. (250 ml). 6% Acidity. Tall slim bottle (2nd from left in photo)
in tube gift box.

This item out of stock.



modbal$25.00

On Wed 23 Feb 2005 12:42:11a, Aydin Composer wrote in rec.food.cooking:

> It's generally a very nice vinegar, and a quality one. Usually most
> balsamics from Italy are so, because they use special grapes for those.
> However, be careful to check the date, not all vinegars or wines are
> suitable for dating.
>
> Here's one killer sauce using balsamic
>
> 1 TableSpoon Balsamic Vinegar
> 1 TableSpoon white vinegar
> 1 little cup of Olive Oil
> 1 coffeespoon ground walnut (hickory) pieces.
> 1 normal piece of garlic
> 1 coffeespoon of honey
> salt, ground pepper
>
> Grind the garlic into a pulp with a little salt. Put in a small bowl,
> add the other ingredients. Stir very well. (or use a robot if you like)
>
> You can use this tasty special sauce on your Steam-Cooked Vegetables
> near a grilled dish or macaroni. Or just use as a salad sauce.
>
> Best Regards,
>
> Aydin Can Bekoglu

Thank you for your input, Aydin. I've also copied your sauce recipe, and I
can't wait to try it!

Wayne

On Wed 23 Feb 2005 07:25:48a, Dimitri wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> While rummaging through the pantry tonight I came across a bottle of
>> balsamic vinegar that I don't even remember buying. Could have been a
>> gift, perhaps, but I have no memory of it. I haven't opened it yet,
>> as I have a couple of other balsamics currently open.
>>
>> The label reads "Modenaceti Balsamic Vinegar of Modena, Product of
>> Italy, Produced and Bottled in Modena".
>>
>> Anyone out there familiar with this particular vinegar? Its
>> characteristics, quality, taste, etc.?
>>
>> TIA
>> Wayne
>
> from Google
>
> Dimitri
>
> http://shop.store.yahoo.com/gourmeto...ty/modbal.html
>
>
>
> A product with a tradition reaching back over the centuries in the lands
> governed by the Este family -- more or less equivalent to today's
> province of Modena. Modena Balsamic Vinegar is obtained by the slow
> fermentation of boiled musts from grapes produced in chosen areas, mixed
> with carefully measured amounts of wine and vinegar. It is naturally
> aged and refined in small barrels of different wood such as oak,
> chestnut, juniper etc. following the tradition in the production area.
> Last but not least, the climate in the Modena area, with its wide
> variations in temperture not only between seasons but also every day, as
> well as the constant high humidity level, play a vital part in giving
> Modena Balsamic Vinegar its unmistakable bouquet.
>
> Used for an infinite variety of purposes; on all types of cooked or
> salad vegetables, in the prparation of meat, fish and side dishes, in
> desserts such as fruit salads and strawberries and poured over
> ice-cream, or mixed with vodka in some cocktails. Thirst-quenching when
> diluited with water, it is also an excellent aid to the digestion.
>
> Try this recipe!
> Breasts of Chicken with Olives and Modenaceti Balsamic Vinegar of Modena
> Brown finely chopped onions in olive oil. Then add breasts of chicken
> cut in small pieces. Cook for 10 minutes, stirring frequently. Add some
> peeled tomatoes, salt, and pepper. Cook for approx. 40 mins. Add olives
> cut in two and the Modenaceti Balsamic Vinegar. Stir and let it cook for
> 5 minutes.
>
> 8.45 fl. oz. (250 ml). 6% Acidity. Tall slim bottle (2nd from left in
> photo) in tube gift box.
>
> This item out of stock.
>
>
>
> modbal$25.00
>
>

Thanks, Dimitri, good info!

Wayne

Wayne Boatwright wrote:
> While rummaging through the pantry tonight I came across a bottle of
balsamic
> vinegar that I don't even remember buying. Could have been a gift,
perhaps,
> but I have no memory of it. I haven't opened it yet, as I have a
couple of
> other balsamics currently open.
>
> The label reads "Modenaceti Balsamic Vinegar of Modena, Product of
Italy,
> Produced and Bottled in Modena".

It's not Balsamico Traditionale. Yours is okay, but is only a step or
two up from the typical stupidmarket rot... sells on line for about
$25... probably a reject from the Modena Consortium but still good
enough not to get dumped in with the huge vats of swill destined for
the stupidmarkets Taste it and you decide.

Mi e' parso che Wayne Boatwright abbia scritto:

> The label reads "Modenaceti Balsamic Vinegar of Modena,
> Product of Italy, Produced and Bottled in Modena".
>
> Anyone out there familiar with this particular vinegar?
> Its characteristics, quality, taste, etc.?

All what the others told you is true, but they forgot one thing:
the difference between "aceto balsamico" and "aceto balsamico
TRADIZIONALE".
It can come from two cities, Modena and Reggio Emilia (where I
live), the two towns between Bologna and Parma.
Without the "tradizionale" word, it is a good dressing with some
rare good products. With the word "tradizionale" it all changes:
it must be bottled only by the balsamic vinegar consortium of the
town (Modena or Reggio Emilia) who also labels it with a colored
mark which indicates its age and quality, or better: a mix of the
two.
For tradizionale balsamic vinegar of Reggio Emilia, the three
labelings are "aragosta" (lobster), "silver" and "gold". The
first needs an average ageing of around 12 years, the second
around 20-25 and the latter more than 30 years. I say average
since the ageing method is the "solera", same as for Porto and
Jerez, where every year the liquid passes from a barrel to
another. The age is anyway only a minimum age, for many reasons.
One is that a producer maybe unsatisfied with the rating the
consortium gave to his product, so he can decide either to bottle
it now, with that rating, or wait more years to get a better
rating. Many "silver" labeled tradizionale are older than 30
years, as many "gold" ones are over 45 years.
The differences between "aceto balsamico" and "aceto balsamico
tradizionale" are usually BIG, both in quality and price: a
bottle of an average brand here in the production area can cost
around 4 euros if not tradizionale, and from 30 euros up if
tradizionale "aragosta". For a "gold" of an average producer, you
spend around 100 euros. I don't remember the size of the bottle
but for "aceto balsamico tradizionale di Reggio Emilia" it is
standard, defined by the consortium.
Here are some more infos (also in english)
http://www.acetobalsamicotradizionale.it/
HTH
--
Vilco
Think Pink , Drink Rose'

In rec.food.cooking, Sheldon > wrote:

> It's not Balsamico Traditionale. Yours is okay, but is only a step or
> two up from the typical stupidmarket rot... sells on line for about
> $25... probably a reject from the Modena Consortium but still good
> enough not to get dumped in with the huge vats of swill destined for
> the stupidmarkets Taste it and you decide.

Can you recommend a very good vinegar? I note that there are many
choices in specialty shops, some of which are expensive, but I hesitate
to buy them based on nothing more than my reaction tot he shape of the
bottle.

I've had pretty good balsamic, and I've enjoyed it very much. But I'd
love to try some "very" good.

Anything that you think is a particularly good value?

--
In the councils of government, we must guard against the
acquisition of unwarranted influence, whether sought or unsought,
by the military-industrial complex. The potential for the
disastrous rise of misplaced power exists and will persist.
-- Dwight David Eisenhower

Stavo dormendo su un bancale di lambro quando il post di
mi desto'

> Anything that you think is a particularly good value?

Picci, from Cavriago, Reggio Emilia.
His "acetaia" is one of the oldest and most renowned. He also owns a
good restaurant, where one of the 4 menus is totally based on dishes
cooked or dressed with his vinegar.
The prices for his "aragosta" are between 35 and 45 euros, here.
Don't know if it is available where you live.
--
Vilco
Think pink, drink rose'

On Wed 23 Feb 2005 09:06:55a, Vilco wrote in rec.food.cooking:

> Mi e' parso che Wayne Boatwright abbia scritto:
>
>> The label reads "Modenaceti Balsamic Vinegar of Modena,
>> Product of Italy, Produced and Bottled in Modena".
>>
>> Anyone out there familiar with this particular vinegar?
>> Its characteristics, quality, taste, etc.?
>
> All what the others told you is true, but they forgot one thing:
> the difference between "aceto balsamico" and "aceto balsamico
> TRADIZIONALE".
> It can come from two cities, Modena and Reggio Emilia (where I
> live), the two towns between Bologna and Parma.
> Without the "tradizionale" word, it is a good dressing with some
> rare good products. With the word "tradizionale" it all changes:
> it must be bottled only by the balsamic vinegar consortium of the
> town (Modena or Reggio Emilia) who also labels it with a colored
> mark which indicates its age and quality, or better: a mix of the
> two.
> For tradizionale balsamic vinegar of Reggio Emilia, the three
> labelings are "aragosta" (lobster), "silver" and "gold". The
> first needs an average ageing of around 12 years, the second
> around 20-25 and the latter more than 30 years. I say average
> since the ageing method is the "solera", same as for Porto and
> Jerez, where every year the liquid passes from a barrel to
> another. The age is anyway only a minimum age, for many reasons.
> One is that a producer maybe unsatisfied with the rating the
> consortium gave to his product, so he can decide either to bottle
> it now, with that rating, or wait more years to get a better
> rating. Many "silver" labeled tradizionale are older than 30
> years, as many "gold" ones are over 45 years.
> The differences between "aceto balsamico" and "aceto balsamico
> tradizionale" are usually BIG, both in quality and price: a
> bottle of an average brand here in the production area can cost
> around 4 euros if not tradizionale, and from 30 euros up if
> tradizionale "aragosta". For a "gold" of an average producer, you
> spend around 100 euros. I don't remember the size of the bottle
> but for "aceto balsamico tradizionale di Reggio Emilia" it is
> standard, defined by the consortium.
> Here are some more infos (also in english)
> http://www.acetobalsamicotradizionale.it/
> HTH

Vilco,

Thank you for all the fascinating information. It is quite an education
for me! I will have to look at my label again to make a further
determination as to which I have.

Wayne

wrote:
> In rec.food.cooking, Sheldon > wrote:
>
> > It's not Balsamico Traditionale. Yours is okay, but is only a step
or
> > two up from the typical stupidmarket rot... sells on line for about
> > $25... probably a reject from the Modena Consortium but still good
> > enough not to get dumped in with the huge vats of swill destined
for
> > the stupidmarkets Taste it and you decide.
>
> Can you recommend a very good vinegar? I note that there are many
> choices in specialty shops, some of which are expensive, but I
hesitate
> to buy them based on nothing more than my reaction tot he shape of
the
> bottle.
>
> I've had pretty good balsamic, and I've enjoyed it very much. But
I'd
> love to try some "very" good.
>
> Anything that you think is a particularly good value?

You really need to read up on the topic (there are various web sites)
and then just try the different varieties. You can only judge with
your own palate, and pocketbook... yes, it gets very expensive... but
no different from shopping for a yacht, if you gotta ask the price you
can't afford it.

I treat myself to a bottle or two each year, costing $50-$100... I buy
mine from http://www.cutlery.com

Stavo dormendo su un bancale di lambro quando il post di Sheldon mi
desto'

> I treat myself to a bottle or two each year, costing $50-$100... I
buy
> mine from http://www.cutlery.com

I had a look, the price are impressive.
This one is an Aceto Balsamico Tradizionale (ABT) di Reggio Emilia,
labeled "aragosta", which is the lowest rating for an ABT.
http://www.shopping.cutlery.com/&sku=WDIRSBLS

If this price in in line with the market in US, I understand why
someone told me that parmigiano reggiano 24 month old is 50 US$ in NY.
--
Vilco
Think pink, drink rose'

Vilco wrote:
> Stavo dormendo su un bancale di lambro quando il post di Sheldon mi
> desto'

Enlish here you unbathed ****.


> > I treat myself to a bottle or two each year, costing $50-$100... I
> buy
> > mine from http://www.cutlery.com
>
> I had a look, the price are impressive.
> This one is an Aceto Balsamico Tradizionale (ABT) di Reggio Emilia,
> labeled "aragosta", which is the lowest rating for an ABT.
> http://www.shopping.cutlery.com/&sku=WDIRSBLS
>
> If this price in in line with the market in US, I understand why
> someone told me that parmigiano reggiano 24 month old is 50 US$ in
NY.
>
Import tarrifs, filthy smarmy asshole... so the italian peasants can
exist Americans subsidize them. Just try to buy USDA Prime beef in
italy... not even the blue blood snnots there can eat beef, what little
there is is maggot laden, is why they mostly eat pork and rabbit, when
they splurge from eating filthy fish from your very polluted waters.

"Sheldon" > wrote in message
oups.com...
>
> Vilco wrote:
>> Stavo dormendo su un bancale di lambro quando il post di Sheldon mi
>> desto'
>
> you unbathed ****.

What the hell is with that?

I spent 11 very miserable hours sitting behind 2 Italians on a flight from
Japan to LA? The flight attendents had every possible vent in Business
class open to no avail. They even put up one of the bathroom deodorizers.
I think that was the very first time the attendents wanted to trade for
coach.

I finally moved back to coach........

Unbelievable!

Dimtiri

Dimitri wrote:

> "Sheldon" > wrote in message
> oups.com...
> >
> > Vilco wrote:
> >> Stavo dormendo su un bancale di lambro quando il post di Sheldon mi
> >> desto'
> >
> > you unbathed ****.
>
> What the hell is with that?
>
> I spent 11 very miserable hours sitting behind 2 Italians on a flight from
> Japan to LA? The flight attendents had every possible vent in Business
> class open to no avail. They even put up one of the bathroom deodorizers.
> I think that was the very first time the attendents wanted to trade for
> coach.


Must have really grossed them out, the Japanese are very clean people...

A short whiles back I worked with an Italian gal...young and pretty,
charming and engaging, *beautifully* dressed, but MAN did she SHTINK!
Fortunately she moved on...


> I finally moved back to coach........
>
> Unbelievable!


Well one of the mock - ups for the big new Airbus A-380 featured on one deck
a casino, a gym, and...showers! Maybe that will help the problem :-)

--
Best
Greg

Gregory Morrow wrote:
> Dimitri wrote:
>
> > "Sheldon" > wrote in message
> > oups.com...
> > >
> > > Vilco wrote:
> > >> Stavo dormendo su un bancale di lambro quando il post di Sheldon
mi
> > >> desto'
> > >
> > > you unbathed ****.
> >
> > What the hell is with that?
> >
> > I spent 11 very miserable hours sitting behind 2 Italians on a
flight from
> > Japan to LA? The flight attendents had every possible vent in
Business
> > class open to no avail. They even put up one of the bathroom
deodorizers.
> > I think that was the very first time the attendents wanted to trade
for
> > coach.
>
>
> Must have really grossed them out, the Japanese are very clean
people...
>
> A short whiles back I worked with an Italian gal...young and pretty,
> charming and engaging, *beautifully* dressed, but MAN did she SHTINK!
> Fortunately she moved on...

Grossly hirsute too.



> > I finally moved back to coach........
> >
> > Unbelievable!
>
>
> Well one of the mock - ups for the big new Airbus A-380 featured on
one deck
> a casino, a gym, and...showers! Maybe that will help the problem :-)
>
> --
> Best
> Greg

Gregory Morrow wrote:
> Dimitri wrote:
>
> > "Sheldon" > wrote in message
> > oups.com...
> > >
> > > Vilco wrote:
> > >> Stavo dormendo su un bancale di lambro quando il post di Sheldon
mi
> > >> desto'
> > >
> > > you unbathed ****.
> >
> > What the hell is with that?
> >
> > I spent 11 very miserable hours sitting behind 2 Italians on a
flight from
> > Japan to LA? The flight attendents had every possible vent in
Business
> > class open to no avail. They even put up one of the bathroom
deodorizers.
> > I think that was the very first time the attendents wanted to trade
for
> > coach.
>
>
> Must have really grossed them out, the Japanese are very clean
people...
>
> A short whiles back I worked with an Italian gal...young and pretty,
> charming and engaging, *beautifully* dressed, but MAN did she SHTINK!

They need to shave... Italian wimmen even have pubic payus.



> Fortunately she moved on...
>
>
> > I finally moved back to coach........
> >
> > Unbelievable!
>
>
> Well one of the mock - ups for the big new Airbus A-380 featured on
one deck
> a casino, a gym, and...showers! Maybe that will help the problem :-)
>
> --
> Best
> Greg

Here's a good, simple salad:

orange sections or slices
red onion slices
avocado slices

drizzle with top quality balsamic vinegar and let stand for a while to
marinate. for color, top with a little minced cilantro.

GREAT combination of sweet / sour / tangy / crunchy / smooth!

Sheldon wrote:
> Gregory Morrow wrote:
>
>>Dimitri wrote:
>>
>>
>>>"Sheldon" > wrote in message
egroups.com...
>>>
>>>>Vilco wrote:
>>>>
>>>>>Stavo dormendo su un bancale di lambro quando il post di Sheldon
>
> mi
>
>>>>>desto'
>>>>
>>>>you unbathed ****.
>>>
>>>What the hell is with that?
>>>
>>>I spent 11 very miserable hours sitting behind 2 Italians on a
>
> flight from
>
>>>Japan to LA? The flight attendents had every possible vent in
>
> Business
>
>>>class open to no avail. They even put up one of the bathroom
>
> deodorizers.
>
>>>I think that was the very first time the attendents wanted to trade
>
> for
>
>>>coach.
>>
>>
>>Must have really grossed them out, the Japanese are very clean
>
> people...
>
>>A short whiles back I worked with an Italian gal...young and pretty,
>>charming and engaging, *beautifully* dressed, but MAN did she SHTINK!
>
>
> They need to shave... Italian wimmen even have pubic payus.
>
>
>
>
>>Fortunately she moved on...
>>
>>
>>
>>>I finally moved back to coach........
>>>
>>>Unbelievable!
>>
>>
>>Well one of the mock - ups for the big new Airbus A-380 featured on
>
> one deck
>
>>a casino, a gym, and...showers! Maybe that will help the problem :-)
>>
>>--
>>Best
>>Greg
>
>

All of this and they can tell B. Spears to put her shoes back on as she
was offending other passengers. I'm confused, but then I suppose
putting shoes back on in a plane is easier than taking a shower. ;-)

--
Steve

Steve Calvin wrote:
> Sheldon wrote:
>> Gregory Morrow wrote:
>>
>>> Dimitri wrote:
>>>
>>>
>>>> "Sheldon" > wrote in message
>>>> oups.com...
>>>>
>>>>> Vilco wrote:
>>>>>
>>>>>> Stavo dormendo su un bancale di lambro quando il post di Sheldon
>>
>> mi
>>
>>>>>> desto'
>>>>>
>>>>> you unbathed ****.
>>>>
>>>> What the hell is with that?
>>>>
>>>> I spent 11 very miserable hours sitting behind 2 Italians on a
>>
>> flight from
>>
>>>> Japan to LA? The flight attendents had every possible vent in
>>
>> Business
>>
>>>> class open to no avail. They even put up one of the bathroom
>>
>> deodorizers.
>>
>>>> I think that was the very first time the attendents wanted to trade
>>
>> for
>>
>>>> coach.
>>>
>>>
>>> Must have really grossed them out, the Japanese are very clean
>>
>> people...
>>
>>> A short whiles back I worked with an Italian gal...young and pretty,
>>> charming and engaging, *beautifully* dressed, but MAN did she
>>> SHTINK!
>>
>>
>> They need to shave... Italian wimmen even have pubic payus.
>>
>>
>>
>>
>>> Fortunately she moved on...
>>>
>>>
>>>
>>>> I finally moved back to coach........
>>>>
>>>> Unbelievable!
>>>
>>>
>>> Well one of the mock - ups for the big new Airbus A-380 featured on
>>
>> one deck
>>
>>> a casino, a gym, and...showers! Maybe that will help the problem
>>> :-)
>>>
>>> --
>>> Best
>>> Greg
>>
>>
>
> All of this and they can tell B. Spears to put her shoes back on as
> she was offending other passengers. I'm confused, but then I suppose
> putting shoes back on in a plane is easier than taking a shower. ;-)

Who the hell takes their shoes off on a plane anyway? Oh wait, that would
be Britney.

Jill

Sheldon wrote:
[snip xenophobic nonsense]
> Vilco wrote:
> >
> > If this price in in line with the market in US, I understand why
> > someone told me that parmigiano reggiano 24 month old is 50 US$ in
> NY.
> >
> Import tarrifs, filthy smarmy asshole... so the italian peasants can
> exist Americans subsidize them. [snip more]

Import tariffs aren't usually imposed to enrich the exporting country,
since the revenue isn't shipped out of Washington D.C. They are more
likely there to protect Wisconsin, California, New York, etc.

-aem

"jmcquown" > wrote in message
. ..

> Who the hell takes their shoes off on a plane anyway? Oh wait, that would
> be Britney.

I do! not on a crowded flight, but if I have room to get comfortable and
not
annoy anyone, off come my shoes. But my feet are clean and so are my
socks, if they stank I wouldn't do that.

nancy

Nancy Young wrote:
> "jmcquown" > wrote in message
> . ..
>
> > Who the hell takes their shoes off on a plane anyway? Oh wait,
that would
> > be Britney.
>
> I do! not on a crowded flight, but if I have room to get comfortable
and
> not
> annoy anyone, off come my shoes. But my feet are clean and so are my
> socks, if they stank I wouldn't do that.
>
> nancy

On long overnight flights some airlines hand out little cloth slippers
because many passengers are more comfortable with their shoes off.

-aem

On Thu, 24 Feb 2005 20:42:17 -0500, "Nancy Young"
> wrote:

>I do! not on a crowded flight, but if I have room to get comfortable and
>not
>annoy anyone, off come my shoes. But my feet are clean and so are my
>socks, if they stank I wouldn't do that.
>
On a flight from London to New York a few years ago, on one of those
airplanes that were 3-4 (5?)-3 configuration, a family got on, taking
the middle section row while the DH and I were one row back and to
their left. As soon as they got on, the whole bunch of them took off
their shoes. The stench was immediate and fierce - and it wasn't just
foot odor. For the entire flight to New York, the miasma was ever
present and every time someone walked down the aisle they brought a
renewed billow of stench. And, as anyone who has flown on long flights
knows, the recirculating system is a bit compromised toward the end of
the flight. I literally had my nightshade over my nose instead of my
eyes for most of the flight.

OB: The food on the flight was nearly inedible due to the
aforementioned *and* being the usual steerage cr*p.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

In rec.food.cooking, Nancy Young > wrote:

> I do! not on a crowded flight, but if I have room to get comfortable and
> not
> annoy anyone, off come my shoes.


Maybe you need to buy shoes that fit properly? Why is it uncomfortable
to wear your shoes?

--
In the councils of government, we must guard against the
acquisition of unwarranted influence, whether sought or unsought,
by the military-industrial complex. The potential for the
disastrous rise of misplaced power exists and will persist.
-- Dwight David Eisenhower

> wrote in message
>
>> I do! not on a crowded flight, but if I have room to get comfortable and
>> not
>> annoy anyone, off come my shoes.

> Maybe you need to buy shoes that fit properly? Why is it uncomfortable
> to wear your shoes?

Flying makes your feet swell. Besides, I walk around in socks all the time,
I'm not used to wearing shoes that much.

nancy

One time on Usenet, said:
> In rec.food.cooking, Nancy Young > wrote:
>
> > I do! not on a crowded flight, but if I have room to get comfortable and
> > not annoy anyone, off come my shoes.

> Maybe you need to buy shoes that fit properly? Why is it uncomfortable
> to wear your shoes?

I can't speak for Nancy, but I hate shoes and only wear them when
necessary. Doesn't matter how much I spend or how carefully I size
them, they're not nearly as comfortable as going barefoot...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

"Gal Called J.J." > wrote in message
...

> I can't speak for Nancy, but I hate shoes and only wear them when
> necessary. Doesn't matter how much I spend or how carefully I size
> them, they're not nearly as comfortable as going barefoot...

I'm so used to walking around barefoot or in socks that shoes are
actually the equivalent of ankle weights. But really, even on long
car rides I kick off my shoes. So much more comfortable, but
not because there is anything wrong with the fit of my shoes.

nancy

One time on Usenet, "Nancy Young" > said:
> "Gal Called J.J." > wrote in message
> ...

> > I can't speak for Nancy, but I hate shoes and only wear them when
> > necessary. Doesn't matter how much I spend or how carefully I size
> > them, they're not nearly as comfortable as going barefoot...

> I'm so used to walking around barefoot or in socks that shoes are
> actually the equivalent of ankle weights. But really, even on long
> car rides I kick off my shoes. So much more comfortable, but
> not because there is anything wrong with the fit of my shoes.

*Sniff* I'm so happy, I finally found someone who understands and
shares my dislike of shoes. I'm serious -- my family just doesn't
get it...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

In article >, "jmcquown"
> wrote:




> Who the hell takes their shoes off on a plane anyway? Oh wait, that would
> be Britney.


Shoes are a good thing. They protect our feet when we walk. When I'm not
walking for a while, I take my shoes off. I don't remember taking my
shoes off in an airplane, but it seems like a pretty natural thing to do.

--
Dan Abel
Sonoma State University
AIS

Gal Called J.J. wrote:
> One time on Usenet, "Nancy Young" > said:
>
>>"Gal Called J.J." > wrote in message
...
>
>
>
>>>I can't speak for Nancy, but I hate shoes and only wear them when
>>>necessary. Doesn't matter how much I spend or how carefully I size
>>>them, they're not nearly as comfortable as going barefoot...
>
>
>
>>I'm so used to walking around barefoot or in socks that shoes are
>>actually the equivalent of ankle weights. But really, even on long
>>car rides I kick off my shoes. So much more comfortable, but
>>not because there is anything wrong with the fit of my shoes.
>
>
> *Sniff* I'm so happy, I finally found someone who understands and
> shares my dislike of shoes. I'm serious -- my family just doesn't
> get it...
>

I hated shoes when I was younger and still do. I do leave them on for
flights. Once the weather breaks I very rarely have shoes on when I'm
home, matters not what I'm doing.

--
Steve

Terry Pulliam Burd wrote:
> On Thu, 24 Feb 2005 20:42:17 -0500, "Nancy Young"
> > wrote:
>
>
>> I do! not on a crowded flight, but if I have room to get
>> comfortable and not annoy anyone, off come my shoes. But my feet
>> are clean and so are my socks, if they stank I wouldn't do that.
>>
>
> On a flight from London to New York a few years ago, on one of those
> airplanes that were 3-4 (5?)-3 configuration, a family got on, taking
> the middle section row while the DH and I were one row back and to
> their left. As soon as they got on, the whole bunch of them took off
> their shoes. The stench was immediate and fierce - and it wasn't just
> foot odor. For the entire flight to New York, the miasma was ever
> present and every time someone walked down the aisle they brought a
> renewed billow of stench. And, as anyone who has flown on long
> flights knows, the recirculating system is a bit compromised toward
> the end of the flight. I literally had my nightshade over my nose
> instead of my eyes for most of the flight.
>

From "Stinkfoot", by Frank Zappa:

Out through the night
An’ the whisperin’ breezes
To the place where they keep
The imaginary diseases...

Now scientists call this disease bromidrosis
And well they should
Even Napoleon knows that
But us regular folks
Who might wear a tennis shoe
Or an occasional python boot
Know this exquisite little inconvenience by the name of:
Stink Foot

Y’know, my python boot is too tight
I couldn’t get it off last night
A week went by, an’ now it’s july
I finally got it off
An’ my girlfriend cry,
"You got stink foot! stink foot, darlin’
Your stink foot puts a hurt on my nose!
Stink foot! stink foot! I ain’t lyin’,
Can you rinse it off, d’you suppose?"

Here fido... fido...
Here fido... bring the slippers little puppy
Yes, that’s a good dog! yes!
Arf, arf, arf!
[crash-tumble-bump-bump-bump]


Best regards,
Bob

In article >,
(Gal Called J.J.) wrote:

> One time on Usenet, "Nancy Young" > said:
> > "Gal Called J.J." > wrote in message
> > ...
>
> > > I can't speak for Nancy, but I hate shoes and only wear them when
> > > necessary. Doesn't matter how much I spend or how carefully I size
> > > them, they're not nearly as comfortable as going barefoot...
>
> > I'm so used to walking around barefoot or in socks that shoes are
> > actually the equivalent of ankle weights. But really, even on long
> > car rides I kick off my shoes. So much more comfortable, but
> > not because there is anything wrong with the fit of my shoes.
>
> *Sniff* I'm so happy, I finally found someone who understands and
> shares my dislike of shoes. I'm serious -- my family just doesn't
> get it...

Ditto here! Dad wears shoes all the time so he does not understand...
I only wear shoes when absolutely necessary, and then they are well
powdered with "medicated" foot powder which totally eliminates odor in
leather shoes if used daily. :-)

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

On Fri, 25 Feb 2005 10:35:48 -0500, "Nancy Young"
> wrote:

>
> wrote in message
>>
>>> I do! not on a crowded flight, but if I have room to get comfortable and
>>> not
>>> annoy anyone, off come my shoes.
>
>> Maybe you need to buy shoes that fit properly? Why is it uncomfortable
>> to wear your shoes?
>
>Flying makes your feet swell. Besides, I walk around in socks all the time,
>I'm not used to wearing shoes that much.
>
Actually, this is a good argument for keeping your shoes in on long
flights. Makes it hard to get your shoes on afterwards. OTOH, I
usually fly long distances in "comfort clothes" with roomy athletic
shoes (trainers).

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Stavo dormendo su un bancale di lambro quando il post di Sheldon mi
desto'

>> Stavo dormendo su un bancale di lambro quando il post di Sheldon mi
>> desto'

> Enlish here you unbathed ****.

LOL, I see this answer only now.
It's sad to be you
--
Vilco
Think pink, drink rose'