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Gee ! I thought this was a group concerned with food/cooking !? I
guess I was mistaken. Excuse my intrusion, please. |
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Monita wrote:
> Gee ! I thought this was a group concerned with food/cooking !? I > guess I was mistaken. > Excuse my intrusion, please. > Next time.. read a newsgroup for a while. You'll see newcomers whine that same lament as you just did, and yet none seem to ever contribute anything either? Perhaps you're here looking to be entertained? Stick around. We can be very entertaining. Or toss out a topic of interest if you really want to discuss food. Otherwise ESAD. Goomba (tired of ****ant whiners today) |
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Katra wrote: > In article >, > (Monita) wrote: > > > Gee ! I thought this was a group concerned with food/cooking !? I > > guess I was mistaken. > > Excuse my intrusion, please. > > > > You must be a newbie to usenet....... ;-) > > You may notice, if you bothered looking, that the MAJORITY of the posts > ARE about cooking, and there were a lot of cooking references thrown > into this thread as well. > > Must be a type "A" personality. :-P Nope...just a WebTV'er who has discovered this froup because this is a "featured" froup on the WebTV discussion page this week... -- Best Greg |
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Monita wrote from WebTV:
> Gee ! I thought this was a group concerned with food/cooking !? I > guess I was mistaken. > Excuse my intrusion, please. Sure. Since your only contribution was all whiney and pouty, you'll be easy to ignore. |
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Michael Odom >, if that's their real name, wrote:
>Tonight I trimmed and cubed a chuck roast. I braised it in ponzu, a >dash of rice wine vinegar, lemon juice, a dash of sambal oelek, a >little basil honey and ginger. > >I served it over soba noodles with some chopped fresh Asian basil, >cilantro and furikake. Oh yeah? Well, I'm currently baking chopped up, overcooked, pork loin roast with sauerkraut! Top THAT! Carol, giggling -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
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Damsel in dis Dress >, if that's their real name,
wrote: >Michael Odom >, if that's their real name, wrote: > >>Tonight I trimmed and cubed a chuck roast. I braised it in ponzu, a >>dash of rice wine vinegar, lemon juice, a dash of sambal oelek, a >>little basil honey and ginger. >> >>I served it over soba noodles with some chopped fresh Asian basil, >>cilantro and furikake. > >Oh yeah? Well, I'm currently baking chopped up, overcooked, pork loin >roast with sauerkraut! Top THAT! > >Carol, giggling P.S. Michael, your dinners are legendary. I've never heard of half the ingredients, which adds to the "awe" factor. Thanks for posting. |
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Damsel in dis Dress wrote:
> Damsel in dis Dress >, if that's their real > name, wrote: > >> Michael Odom >, if that's their real name, wrote: >> >>> Tonight I trimmed and cubed a chuck roast. I braised it in ponzu, a >>> dash of rice wine vinegar, lemon juice, a dash of sambal oelek, a >>> little basil honey and ginger. >>> >>> I served it over soba noodles with some chopped fresh Asian basil, >>> cilantro and furikake. >> >> Oh yeah? Well, I'm currently baking chopped up, overcooked, pork >> loin roast with sauerkraut! Top THAT! >> >> Carol, giggling > > P.S. Michael, your dinners are legendary. I've never heard of half > the ingredients, which adds to the "awe" factor. Thanks for posting. The only unfamiliar ingredient on his list to me is Sambal Oelek - I've heard of it, but I dunno what it is. I like my furikake on popcorn! kili |
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On Mon, 28 Feb 2005 09:38:27 GMT, "kilikini"
> wrote: >Damsel in dis Dress wrote: >> Damsel in dis Dress >, if that's their real >> name, wrote: >> >>> Michael Odom >, if that's their real name, wrote: >>> >>>> Tonight I trimmed and cubed a chuck roast. I braised it in ponzu, a >>>> dash of rice wine vinegar, lemon juice, a dash of sambal oelek, a >>>> little basil honey and ginger. >>>> >>>> I served it over soba noodles with some chopped fresh Asian basil, >>>> cilantro and furikake. >>> >>> Oh yeah? Well, I'm currently baking chopped up, overcooked, pork >>> loin roast with sauerkraut! Top THAT! >>> >>> Carol, giggling >> >> P.S. Michael, your dinners are legendary. I've never heard of half >> the ingredients, which adds to the "awe" factor. Thanks for posting. > >The only unfamiliar ingredient on his list to me is Sambal Oelek - I've >heard of it, but I dunno what it is. I like my furikake on popcorn! > >kili > It's an Indonesian chile sauce. Basically chiles, salt and maybe a little vinegar. modom Only superficial people don't judge by appearances. -- Oscar Wilde |
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"Damsel in dis Dress" > wrote in message
... > Damsel in dis Dress >, if that's their real name, > wrote: > >>Michael Odom >, if that's their real name, wrote: >> >>>Tonight I trimmed and cubed a chuck roast. I braised it in ponzu, a >>>dash of rice wine vinegar, lemon juice, a dash of sambal oelek, a >>>little basil honey and ginger. >>> >>>I served it over soba noodles with some chopped fresh Asian basil, >>>cilantro and furikake. >> >>Oh yeah? Well, I'm currently baking chopped up, overcooked, pork loin >>roast with sauerkraut! Top THAT! >> >>Carol, giggling > > P.S. Michael, your dinners are legendary. I've never heard of half the > ingredients, which adds to the "awe" factor. Thanks for posting. Where do you find these exotic ingredients, Michael? Please don't tell me that was just a fancy name for roast braised in chicken stock and served on spaghetti noodles! Bret ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
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You're aware your handle means "little monkey with a ****"?
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On Sun, 27 Feb 2005 20:55:45 -0800, Damsel in dis Dress wrote
(in article >): > Oh yeah? Well, I'm currently baking chopped up, overcooked, pork loin > roast with sauerkraut! Top THAT! Campbell's tomato soup with milk (okay, half-and-half) instead of water. Okay, it's trashy, but I have a toothache, and I want to have the food I loved as a kid. Comfort food. Trashy comfort food. *happysigh* serene |
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serene >, if that's their real name, wrote:
>On Sun, 27 Feb 2005 20:55:45 -0800, Damsel in dis Dress wrote >(in article >): > >> Oh yeah? Well, I'm currently baking chopped up, overcooked, pork loin >> roast with sauerkraut! Top THAT! > >Campbell's tomato soup with milk (okay, half-and-half) instead of >water. I've never acquired a taste for tomato soup made with milk. Mom always used water, so that's what my preference is. But, unless you added a shot of worcestershire and a sprinkling of basil, that soup just isn't as glamorous as dried up pork and sauerkraut. What else have you got? >Okay, it's trashy, but I have a toothache, and I want to have the >food I loved as a kid. Comfort food. Trashy comfort food. >*happysigh* My "sick soup" is Chicken with Stars. We keep several cans on hand. I hope you're feeling better soon. Tooth pain is the WORST! Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
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On Mon, 28 Feb 2005 23:17:10 -0800, Damsel in dis Dress wrote
(in article >): > serene >, if that's their real name, wrote: > >> On Sun, 27 Feb 2005 20:55:45 -0800, Damsel in dis Dress wrote >> (in article >): >> >>> Oh yeah? Well, I'm currently baking chopped up, overcooked, pork loin >>> roast with sauerkraut! Top THAT! >> >> Campbell's tomato soup with milk (okay, half-and-half) instead of >> water. > > I've never acquired a taste for tomato soup made with milk. Mom always > used water, so that's what my preference is. But, unless you added a shot > of worcestershire and a sprinkling of basil, that soup just isn't as > glamorous as dried up pork and sauerkraut. What else have you got? Hmm, besides last night's Oscar-party fare? What's trashier than hot dogs and nachos? Ooh, I got it! I made a quick "carbonara"-ish sauce for Guy's dinner the other day -- fried up some bacon, added half-and-half, mixed it into spaghetti with butter and parmesan. >> Okay, it's trashy, but I have a toothache, and I want to have the >> food I loved as a kid. Comfort food. Trashy comfort food. >> *happysigh* > > My "sick soup" is Chicken with Stars. We keep several cans on hand. I dislike chicken soup with two exceptions: My mom's matzoh ball soup, and Lipton cream of chicken Cup-a-Soup (speaking of trashy). Comfort food for me is almost always something creamy. Not sure why, and it's kind of unfair, since milk makes me sick. > > I hope you're feeling better soon. Tooth pain is the WORST! Thanks so much. Only about 32 hours until my dentist appointment. Wheee! serene |
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serene >, if that's their real name, wrote:
>On Mon, 28 Feb 2005 23:17:10 -0800, Damsel in dis Dress wrote >(in article >): > >> serene >, if that's their real name, wrote: >> >>> On Sun, 27 Feb 2005 20:55:45 -0800, Damsel in dis Dress wrote >>> (in article >): >>> >>>> Oh yeah? Well, I'm currently baking chopped up, overcooked, pork loin >>>> roast with sauerkraut! Top THAT! >>> >>> Campbell's tomato soup with milk (okay, half-and-half) instead of >>> water. >> >> I've never acquired a taste for tomato soup made with milk. Mom always >> used water, so that's what my preference is. But, unless you added a shot >> of worcestershire and a sprinkling of basil, that soup just isn't as >> glamorous as dried up pork and sauerkraut. What else have you got? > >Hmm, besides last night's Oscar-party fare? What's trashier than hot >dogs and nachos? > >Ooh, I got it! I made a quick "carbonara"-ish sauce for Guy's dinner >the other day -- fried up some bacon, added half-and-half, mixed it >into spaghetti with butter and parmesan. > >>> Okay, it's trashy, but I have a toothache, and I want to have the >>> food I loved as a kid. Comfort food. Trashy comfort food. >>> *happysigh* You win, hands down. I've been out-trashed! Admiringly, Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
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On Tue, 1 Mar 2005 00:09:11 -0800, Damsel in dis Dress wrote
(in article >): >>> serene >, if that's their real name, wrote: ;-) Legal name Sandra Vannoy -- no one but my mother uses it any more. My partners and friends all call me Serene. (Actually, mom usually calls me Sandi, and the Munchkins call me Aunt San.) >> Ooh, I got it! I made a quick "carbonara"-ish sauce for Guy's dinner >> the other day -- fried up some bacon, added half-and-half, mixed it >> into spaghetti with butter and parmesan. >> > You win, hands down. I've been out-trashed! *preen* serene, up at 6 with a toothache, dammit, and on my day off |
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serene >, if that's their real name, wrote:
>On Tue, 1 Mar 2005 00:09:11 -0800, Damsel in dis Dress wrote >(in article >): > >>>> serene >, if that's their real name, wrote: > >;-) Legal name Sandra Vannoy -- no one but my mother uses it any >more. My partners and friends all call me Serene. (Actually, mom >usually calls me Sandi, and the Munchkins call me Aunt San.) LOL! That's just the heading I use on all my replies. Nothing personal. >>> Ooh, I got it! I made a quick "carbonara"-ish sauce for Guy's dinner >>> the other day -- fried up some bacon, added half-and-half, mixed it >>> into spaghetti with butter and parmesan. >>> >> You win, hands down. I've been out-trashed! > >*preen* Oh, just look at you, with your feathers all fluffy and clean! >serene, up at 6 with a toothache, dammit, and on my day off Dammit is right. When did you say you're seeing your dentist? Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
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On Tue, 1 Mar 2005 13:55:07 -0800, Damsel in dis Dress wrote
(in article >): > serene >, if that's their real name, wrote: > >> On Tue, 1 Mar 2005 00:09:11 -0800, Damsel in dis Dress wrote >> (in article >): >> >>>>> serene >, if that's their real name, wrote: >> >> ;-) Legal name Sandra Vannoy -- no one but my mother uses it any >> more. My partners and friends all call me Serene. (Actually, mom >> usually calls me Sandi, and the Munchkins call me Aunt San.) > > LOL! That's just the heading I use on all my replies. Nothing personal. Oh, yeah, I know, but when one is up at the butt-crack of dawn, sometimes one gets chatty. >> serene, up at 6 with a toothache, dammit, and on my day off > > Dammit is right. When did you say you're seeing your dentist? Tomorrow, but I couldn't wait. Went to the doc and got hopped up on Cipro and Celebrex and now I can eat soft foods again. Not ready for popcorn or anything, but working on it. serene |
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On Mon, 28 Feb 2005 19:27:12 -0700, "Maverick"
> wrote: >"Damsel in dis Dress" > wrote in message .. . >> Damsel in dis Dress >, if that's their real name, >> wrote: >> >>>Michael Odom >, if that's their real name, wrote: >>> >>>>Tonight I trimmed and cubed a chuck roast. I braised it in ponzu, a >>>>dash of rice wine vinegar, lemon juice, a dash of sambal oelek, a >>>>little basil honey and ginger. >>>> >>>>I served it over soba noodles with some chopped fresh Asian basil, >>>>cilantro and furikake. >>> >>>Oh yeah? Well, I'm currently baking chopped up, overcooked, pork loin >>>roast with sauerkraut! Top THAT! >>> >>>Carol, giggling >> >> P.S. Michael, your dinners are legendary. I've never heard of half the >> ingredients, which adds to the "awe" factor. Thanks for posting. > >Where do you find these exotic ingredients, Michael? Please don't tell me >that was just a fancy name for roast braised in chicken stock and served on >spaghetti noodles! > >Bret > In Richardson, TX (suburban Dallas) there's a strip mall called "Chinatown," and in that mall there's a store I like called Asia World. Many, many, many cool items can you find there. They have a boatload of Chinese foods and sauces and spices. They have an isle of Japanese foods. They have isles of South Asian foods. They have isles of Southeast Asian foods. I get there infrequently because I live out here in Cow Hill, but I was able to drop a few bucks there over the weekend. Hence the ponzu, basil, soba, and sambal. Bouncing around a decent Asian market can be a little intimidating, but it can also be fun. modom Only superficial people don't judge by appearances. -- Oscar Wilde |
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"Michael Odom" > wrote in message
... > On Mon, 28 Feb 2005 19:27:12 -0700, "Maverick" > > wrote: > >>"Damsel in dis Dress" > wrote in message . .. >>> Damsel in dis Dress >, if that's their real name, >>> wrote: >>> >>>>Michael Odom >, if that's their real name, wrote: >>>> >>>>>Tonight I trimmed and cubed a chuck roast. I braised it in ponzu, a >>>>>dash of rice wine vinegar, lemon juice, a dash of sambal oelek, a >>>>>little basil honey and ginger. >>>>> >>>>>I served it over soba noodles with some chopped fresh Asian basil, >>>>>cilantro and furikake. >>>> >>>>Oh yeah? Well, I'm currently baking chopped up, overcooked, pork loin >>>>roast with sauerkraut! Top THAT! >>>> >>>>Carol, giggling >>> >>> P.S. Michael, your dinners are legendary. I've never heard of half the >>> ingredients, which adds to the "awe" factor. Thanks for posting. >> >>Where do you find these exotic ingredients, Michael? Please don't tell me >>that was just a fancy name for roast braised in chicken stock and served >>on >>spaghetti noodles! >> >>Bret >> > In Richardson, TX (suburban Dallas) there's a strip mall called > "Chinatown," and in that mall there's a store I like called Asia > World. Many, many, many cool items can you find there. They have a > boatload of Chinese foods and sauces and spices. They have an isle of > Japanese foods. They have isles of South Asian foods. They have > isles of Southeast Asian foods. > > I get there infrequently because I live out here in Cow Hill, but I > was able to drop a few bucks there over the weekend. Hence the ponzu, > basil, soba, and sambal. > > Bouncing around a decent Asian market can be a little intimidating, > but it can also be fun. > > > modom Thanks, Michael. Now I'm jealous. Where I live, we don't have the luxury of having Asian/Hispanic/European markets. We have Safeway and Wallyworld. Now, if your preference is red-neck cuisine, we have that! Bret ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
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