I've asked for recipes and have not seen it posted. Plus for some reason I
was called a troll and I don't know why. Carol In WI

In > Carol In WI wrote:
> I've asked for recipes and have not seen it posted. Plus for some
> reason I was called a troll and I don't know why. Carol In WI

Are you sure you're asking for them in this newsgroup? Or, have you
checked to see if your posts came though with your request? I'm only
showing three messages from you and none of them are showing any
requests...

Maybe try posting again what you want...try try again :-)


--
Cheers

Dennis

Remove 'Elle-Kabong' to reply

Carol In WI > wrote in message
...
> I've asked for recipes and have not seen it posted.

I searched on your name for rfc and only came up with 40 hits total...
You wanna narrow it down to a specific recipe?

> Plus for some reason I was called a troll and I don't
> know why.

If it was by that single-celled, loud-mouthed, over-bearing,
non-thinking Bronx reject, consider it a compliment. Then ignore it more
easily than if some panhandler had stepped in front of you demanding
money.

ObRecipe:
Kona Mac Farmer's Sopa de Aguacate (Avocado Soup)

Ingredients:
3-4 avocados (depending on how big)
1 cup heavy whipping cream
6 cups chicken stock
1/4 cup dry sherry
salt (to taste)
pepper (to taste); I added crushed ancho chili
2 tsp. cumin

Method:
Peel and mash the avocados smooth. Season with the
salt and pepper, beat in the cream, put in a soup warmer
and set aside. Heat the stock, add the sherry, and when
it's really hot, pour over the avocados in the warmer,
mixing well.

[NOTE: I emulsified the soup giving it a creamier texture.
If this style doesn't appeal to you, leave the chunks alone.
TEHO.]

The Ranger

"Carol In WI" > wrote:

>I've asked for recipes and have not seen it posted. Plus for some reason I
>was called a troll and I don't know why. Carol In WI
>
>
Sorry about the problem, Carol. Sometimes we post something and it
just doesn't attract enough interest to get a good response. Post
your questions again - I'm sure you have our attention now <Grin>.

In article >, "The Ranger"
> wrote:
(snip)
> Method:
> Peel and mash the avocados smooth. Season with the
> salt and pepper, beat in the cream, put in a soup warmer

What the heck is a soup warmer, Ranger?

> and set aside. Heat the stock, add the sherry, and when
> it's really hot, pour over the avocados in the warmer,
> mixing well.
>
> [NOTE: I emulsified the soup giving it a creamier texture.
> If this style doesn't appeal to you, leave the chunks alone.
> TEHO.]

And what's TEHO? (Tell Everyone at the Home Office?)
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

"Carol In WI" > wrote in message
...
> I've asked for recipes and have not seen it posted. Plus for some reason
> I was called a troll and I don't know why. Carol In WI
>

Asking for a recipe or anything else here is no guarantee of a response. You
may get 50 replies or you may get none. As for being called a troll - a
troll is a person who posts provocative messages not out of genuine interest
but just to stir thngs up, get responses, start arguments, etc. I have not
seen anything from you that meets those criteria. But there are a few
ninnies on this group who have appointed themselves "troll monitor" and go
around calling people trolls at the slightest provocation. Ignore them.


--
Peter Aitken

Remove the crap from my email address before using.

Melba's Jammin' > wrote in news:thisisbogus-
:

> And what's TEHO? (Tell Everyone at the Home Office?)
>

To Each His Own? Terminal Emergency Hospital Overload? Terrible
Electrical Hazard Overhead? To Eat Hot Oatmeal? Tidal Exposure on Hot
Oysters?

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

Melba's Jammin' > wrote in message
...
> In article >, "The Ranger"
> wrote:
> (snip)
> > Method:
> > Peel and mash the avocados smooth. Season with the
> > salt and pepper, beat in the cream, put in a soup warmer
>
> What the heck is a soup warmer, Ranger?

A tourine on a heatpad. The idea is to keep the soup HOT while you're
finishing with the other prep-work. This soup WILL cool quickly but I
wouldn't recommend keeping it on the burner; there's no warning when is
over-cooks and you _can_ taste the difference.

> > and set aside. Heat the stock, add the sherry, and when
> > it's really hot, pour over the avocados in the warmer,
> > mixing well.
> >
> > [NOTE: I emulsified the soup giving it a creamier texture.
> > If this style doesn't appeal to you, leave the chunks alone.
> > TEHO.]
> >
> And what's TEHO? (Tell Everyone at the Home Office?)

"To Each His Own." Kona McFarmer is a great guy. He liked the recipe as
he notes, chunk-free, hence TEHO. <G>

The Ranger

In article >, "The Ranger"
> wrote:

> Melba's Jammin' > wrote in message
(snippage)
> > What the heck is a soup warmer, Ranger?
>
> A tourine on a heatpad.

Is that like a mini-tour? It's TUREEN, Dufus!!! We who can spell get
big chuckles from you who cannot. It's kind of a perverted character
flaw.

(snip)

> > > If this style doesn't appeal to you, leave the chunks alone.
> > > TEHO.]
> > >
> > And what's TEHO? (Tell Everyone at the Home Office?)
>
> "To Each His Own."

(whacks self on forehead). I should've figured it out.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin' > wrote in message
...
> In article >, "The Ranger"
> wrote:
> > Melba's Jammin' > wrote in message
(snippage)
> > A tourine on a heatpad.
>
> Is that like a mini-tour? It's TUREEN, Dufus!!! We who
> can spell get big chuckles from you who cannot. It's kind
> of a perverted character flaw.

I mean this in the most pleasant of terms when I ask you to -- "Go to
Heck on your motorized pogo stick!" <EG>

(snip)
> > > > If this style doesn't appeal to you, leave the chunks
> > > > alone. TEHO.]
> > > >
> > > And what's TEHO? (Tell Everyone at the Home Office?)
> > >
> > "To Each His Own."
> >
> (whacks self on forehead). I should've figured it out.

Here; le'me he'p y'all! <Thwack!> Ya know? That's kinda ther-oh-putic.
Le'me do it again! <Thwack!> Yep. Very ther-oh-putic...

The Ranger

The Ranger wrote:

> If it was by that single-celled, loud-mouthed, over-bearing,
> non-thinking Bronx reject, consider it a compliment. Then ignore it more
> easily than if some panhandler had stepped in front of you demanding
> money.

In all fairness, he wasn't rejected by the Bronx: He never got around to
searching for friends there. But did you ever wonder at his seething hatred
of Italian women? It's because in his Navy days, he tried to "handl" over
the price of prostitutes in Italy. He wanted to pay five dollars per inch of
penis, but none of them had change for a quarter.

Carol, you're not a troll, but I haven't seen much I could respond to in
your posts, until my recent response to your hamburger question.

Bob

The Ranger wrote:

> Kona Mac Farmer's Sopa de Aguacate (Avocado Soup)
>
> Ingredients:
> 3-4 avocados (depending on how big)
> 1 cup heavy whipping cream
> 6 cups chicken stock
> 1/4 cup dry sherry
> salt (to taste)
> pepper (to taste); I added crushed ancho chili
> 2 tsp. cumin
>
> Method:
> Peel and mash the avocados smooth. Season with the
> salt and pepper, beat in the cream, put in a soup warmer
> and set aside. Heat the stock, add the sherry, and when
> it's really hot, pour over the avocados in the warmer,
> mixing well.
>
> [NOTE: I emulsified the soup giving it a creamier texture.
> If this style doesn't appeal to you, leave the chunks alone.
> TEHO.]

Is it good cold? Seems like it might be, maybe with a garnish of cilantro
and/or lime.

Bob

Bob > asked in message
...
> The Ranger wrote:
> > Kona Mac Farmer's Sopa de Aguacate (Avocado Soup)
> >
> > Ingredients:
> > 3-4 avocados (depending on how big)
> > 1 cup heavy whipping cream
> > 6 cups chicken stock
> > 1/4 cup dry sherry
> > salt (to taste)
> > pepper (to taste); I added crushed ancho chili
> > 2 tsp. cumin
> >
> > Method:
> > Peel and mash the avocados smooth. Season with the
> > salt and pepper, beat in the cream, put in a soup warmer
> > and set aside. Heat the stock, add the sherry, and when
> > it's really hot, pour over the avocados in the warmer,
> > mixing well.
> >
> > [NOTE: I emulsified the soup giving it a creamier texture.
> > If this style doesn't appeal to you, leave the chunks alone.
> > TEHO.]
>
> Is it good cold? Seems like it might be, maybe with a
> garnish of cilantro and/or lime.

I tried it cold and didn't like it one bit but I'm not a fan of
gazpacho, either. The garnish of cilantro would pepper it up nicely (in
a complimentary way) but I'd be careful with the lime; the cream might
not like the acid.

The Ranger