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Semi-Homemade with Sandra Lee: Shitty Wok 2
This ep opens with SLop wearing an inappropriate black tank top with a red
circle over her right nipple and some white stylized vertical Chinese lettering. After rattling off her menu, she starts bragging about the new window treatment she made with cloth and a hotgun. After the open credits, SLop walks in clutching several plastic bottles and tells us she's going to make the best Asian fusion spicy food we've ever seen, cleverly failing to mention how it tastes. She begins by straining a can of crab into a strainer instead of using the lid like most of us, then smashes it down with her fist to get all of the "juice" out. To this she adds some wassabi mayonnaise, telling us that wassabi mayonnaise can be found next to the regular mayonnaise in the store, adding that if you open your eyes you'll see it and all sorts of other favours that you can use on your food! She adds some Chung-King soy sauce, some freshly-squeezed lemon juice, and some chopped chives to the miraculously "fluffed" crab and then mashes the hell out of it with a fork. She mentions that this crab mixture also makes excellent sandwiches and a stuffing for flounder. She takes some flour tortillas and punches holes out with a biscuit cutter (you can use a tuna can too). Why not use wonton wrappers and not waste anything? Pressing her full weight against the counter, she punches out eight circles from the tortilla, enough to make four little cakes, then cuts an extra one for no apparent reason. SLop begins to finely chop some scallions which suddenly become completely diced, thanks to the magic of editing and MV. She brushes a "cake" with egg wash, sprinkles some scallion on it, tops it with another "cake", then puts it into a frying pan, telling us we don't have to put any grease into the pan because they're being toasted, not fried, adding that "you could use an oven if you want". As she finishes making the "pancakes", she claims that whenever she goes to "a Asian restaurant", she sees these scallion pancakes. Whatever. Placing the last one in the cold pan, she repeats that we are heating these up. Sandra starts her shrimp dish by heating some oil in a pan and some ("spicy!") crushed pepper and a lump of minced garlic from a jar. She then returns to the other pan to flip the "cakes" with a spatula. You can tell they are ready when the rims start to curl up. SLop introduces her toy boat centerpiece by saying "'My boat has come in!', or is it 'My ship has come in'?". She then places a baby stepladder in the middle of the counter and then sets a tacky Chinese junk on it. She goes back to the other pan and adds some light coconut milk, creating a white fluid with a greasing yellow slick. To this, she adds some chicken broth and some Chung-King soy sauce. She stirs the mixture and says she's going to let this meld together. She then puts the pancakes onto the boat ,then tops them with the crab mixture and a dollop of wassabi. I have the funny feeling this show was developed to showcase the new "dishes" and cute "boat/ship" she purchased. As she stirs the contents of the other pan, we bop out to commercial break. As we return from commercial, I notice this show is rated "G", for "Gross". Speaking of gross, that sauce is a deep poop brown now. She adds some heavy cream and tells us that it will literally take almost no time to cook the shrimp. She dumps in some bay shrimp and lets it sit. In a saucepan, she sautes some garlic from a jar in some oil and adds some beef stock and a half cup of orange marmalade. She then adds a little Chung-King soy sauce and ten "dried baby chilies". Those aren't "dried baby chilies", you moron! Those are Thai chili peppers! Do you know how hot Thai chili peppers are? As the chilies boil, she puts the shrimp into a bowl and garnishes it with a sprig of cilantro. SLop begins on her crispy beef by making a bed of frisee for her crispy beef to sit in. She unwraps some "plank steak" (confirmed by close captioning) on the counter but sets it aside so she can fry some rice noodles in oil. She opens a brick of noodles about the size of a large bag of flour and puts about a third into the pan. To her surprise, the noodles sizzle and expand to fill up the pan. Dammit, I thought we were going to see a hot oil accident when she put those noodles into the pan of oil and they started to flare up like that. I don't think she expected THAT to happen. I wonder if there's a blooper reel out there... She flips it over so both sides get completely cooked in the hot oil. She sets the uncooked noodles aside and then begins to hack apart the "plank steak" into little one-inch pieces. Meanwhile, the noodles are still in that pan, darkening and shrinking. With a "Me washie handsies!", SLop washes her hands and dries them. At this point, the noodles have clearly shriveled up to the size of a deck of playing cards. She moseys back to her rice noodles, which have been miraculously restored to their original size and color, and puts them onto a plate to drain. She tells us to save the oil for the beef. She puts corn starch (flour is OK) into strainer, then adds the meat. The hell? Wouldn't it make more sense to sift the cornstarch directly over the meat or, if you REALLY had to use her technique, combine the cornstarch & beef first, then sift it?. A quick look at the recipe on the Food Network web site seems to indicate she totally misunderstood her own recipe. Moron. She dumps the meat into the oil and the frying noise almost overwhelms her. She mixes some corn starch and the rest of the beef broth in a ramekin, then reaches across the pot of roiling frying meat to stir it into the pot of "orange sauce", at which point the frying sounds stop. With a little "Me washie handsies!", she reminds us to use soap because we're working with meat.I guess she should have done that before she touched that other stuff. She puts the limp meat onto some paper towels to drain, then tells us to turn the stove off. SLop has trouble putting the meat onto the frisee because the meat is sticking to those paper towels, probably because it is not cooked through and crispy. She pours a bit of the "orange sauce" onto the meat, then puts a pinch of the rice noodles she just made onto the meat platter, making it look like it's wearing a rice noodle wig. That was certainly a waste. SLop exits stage left to put the platter on the table and we bop out to commercial break. When we return from commercial, Sandra is entering stage right clutching a black wine bottle and tells us she's going to make a great dessert to go with our "Spicy sassy Asian cuisine". She fetches some pineapple-coconut ice cream form the freezer and puts a glad bag of coconut from the counter onto a baking sheet and puts it into the oven to toast. "I want to talk to you about pineapple", SLop solemnly intones. "Pineapple scares me!" SLop frets. She grabs several knives (a "big one", a "serrated one", and a "paring knife to make the holes") and starts waxing philosophical about whether cutting a whole pineapple is actually semi-homemade. She grabs the pineapple by the top and then "cleverly" reveals a can of pineapple hidden inside! Argh! Stupid bitch. Apparently her stupid niece falls for it, if what SLop says can be believed. Yeah, I'd loved to have seen the joy on her little face when she saw your clever trick. OK, so what happened to the real pineapple that was sacrificed for her "clever" little trick? Isn't making a pineapple "shell" is much more difficult than slicing up a real pineapple? She sprays some PAM ™ onto a grill pan and then bastes the pineapple with a little rum to help it grill. She grills the pineapple on a grill pan and when she flips the first piece, she exclaims "Hey! That looks like it was right off the grill!". Umm, that's because it was! really, she looks like she never expected this to happen or something. As the pineapple continues to sizzle loudly, she retrieves the now-toasted coconut from the stove. Fulfilling her duty as spokesperson for the California Almond Council, she mentions that almonds would also taste good toasted with the coconut. For each serving, she places two slices of pineapple on a plate, leaving the rest to continue sizzling away. I am sure the bottoms are solid charcoal by now. She tops them with a scoop of coconut pineapple "ace cream" on each, reassuring us that one can buy it any time of the year at the store. Wait, I thought she was using refrozen adulterated ice cream for this recipe? She warns us to hurry because the ice cream is a quick melt. No kidding! Meanwhile, that pan is STILL on the stove, sizzling away. She then sprinkles a little of the toasted coconut on top. Why the hell did she toast up an entire pan of coconut for no more than a tablespoon of garnish? As the pineapples continue to sizzle loudly, SLop tells us she's going to put these on her table and then for no reason whatsoever, she then shows us what to do with the rest of that big wad of rice noodles she fried up. She recommends putting powdered sugar on it and with a nod to her "Phallic Foods" ep, claims it's just like having Asian funnel cakes. She then exits stage left, totally oblivious to the pan that is STILL sizzling away. Come back, DAMMIT! Can't you SMELL it? When we return from commercial, we can tell by the graphic on the screen that it's now "Sandra's Cocktail Time!". SLop walks in with a bottle of saki and plum wine in each hand and announces she going to use these and a jar of maraschino cherries. She fills a pitcher with ice and equal parts plum wine and saki. She informs us that saki can be served hot or cold, but doesn't specify if this is the "hot" or "cold" type this applies to. She decants some maraschino cherry juice from the jar into the pitcher, pours it into glasses, and garnishes with two cucumber slices and a maraschino cherry. A drink in each hand, Sandra exits stage left. SLop enters stage left into her the tablescape, which is filled with loud rocking muzac. Alas, it's not quite loud enough to drown her out. She tells us about her tablecloth and how she used placements with faux wood. It's called "bamboo", Sandie. Argh! Stop shimmying! She put all the food on little stools and hung a bunch of the bamboo placements from the ceiling, accompanied by one of the funniest shots of the evening. As her voice tells us they're just like oriental some sort of bamboo curtain, we can see her raccoon eyes darting about from the bottom of the TV screen up at them. SLop pimps the Food Network site and closes out with "Keep it simple, keep it simple, keep it simple spicy, keep it simple a littttttle sassy, but always keep it sweet and always keep it homemade". -- WARNING!!! Use of these recipes may be hazardous to your health, food budget, standing in your community and liver function. Use at your own risk!! We assume no liability from any illness or injury sustained while eating the "food" or being exposed to crapass tablescapes. And no, we're not sure where she grew up either. The Cordon Bleu disavows any knowlege of Miss Lee. |
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Honestly, Ubiquitous, I get so weary of seeing these long, tiresome
posts of yours. I have learned not to read them, but you sure take up a lot of space. Sarcasm is easy, the cheapest form of critique. Sandra Lee has apparently reached a wide audience, and has been successful for a long time now. She was marketed from the very first as an alternative to Martha Stewart--using short-cuts, etc.She's skillful at presenting many ideas in 30 minutes--at least, give her that. I watched her show a couple of times because of you. She's OK. Please give it a rest. Nancree |
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nancree wrote:
<snipped long explanation of why she reads these posts even though she doesn't want to and has been moved to watch the show because of them, etc., etc., etc.> > Please give it a rest. These posts are clearly titled. Several keywords are typical. Set your killfile to screen these posts out. If you don't have that in you, then just don't read them. |
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"pennyaline" <nsmitchell@spamspamspamspamspamspamspameggandspam .com> wrote > nancree wrote: > > <snipped long explanation of why she reads these posts even though she > doesn't want to and has been moved to watch the show because of them, > etc., > etc., etc.> > >> Please give it a rest. > > These posts are clearly titled. Several keywords are typical. Set your > killfile to screen these posts out. If you don't have that in you, then > just > don't read them. Thank you. I find them amusing, others have said they do as well. Anyone who doesn't think it's funny can just skip it. But don't try to be some kind of censor. nancy |
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in article , Ubiquitous at
wrote on 8/21/05 7:27 PM: > This ep opens with SLop wearing an inappropriate black tank top with a red > circle over her right nipple and some white stylized vertical Chinese > lettering. After rattling off her menu, she starts bragging about the new > window treatment she made with cloth and a hotgun. > > After the open credits, SLop walks in clutching several plastic bottles and > tells us she's going to make the best Asian fusion spicy food we've ever seen, > cleverly failing to mention how it tastes. She begins by straining a can of > crab into a strainer instead of using the lid like most of us, then smashes it > down with her fist to get all of the "juice" out. To this she adds some > wassabi > mayonnaise, telling us that wassabi mayonnaise can be found next to the > regular > mayonnaise in the store, adding that if you open your eyes you'll see it and > all sorts of other favours that you can use on your food! She adds some > Chung-King soy sauce, WOAH Chung King Soy Sauce??? Chung King made the best soy sauce EVER. We can't get it here and the company told me they didn't make it any more. Are you sure? Could this ep be several years old??? some freshly-squeezed lemon juice, and some chopped > chives to the miraculously "fluffed" crab and then mashes the hell out of it > with a fork. She mentions that this crab mixture also makes excellent > sandwiches and a stuffing for flounder. > > She takes some flour tortillas and punches holes out with a biscuit cutter > (you > can use a tuna can too). Why not use wonton wrappers and not waste anything? > Pressing her full weight against the counter, she punches out eight circles > from the tortilla, enough to make four little cakes, then cuts an extra one > for > no apparent reason. SLop begins to finely chop some scallions which suddenly > become completely diced, thanks to the magic of editing and MV. She brushes a > "cake" with egg wash, sprinkles some scallion on it, tops it with another > "cake", then puts it into a frying pan, telling us we don't have to put any > grease into the pan because they're being toasted, not fried, adding that "you > could use an oven if you want". As she finishes making the "pancakes", she > claims that whenever she goes to "a Asian restaurant", she sees these scallion > pancakes. Whatever. Placing the last one in the cold pan, she repeats that we > are heating these up. > > Sandra starts her shrimp dish by heating some oil in a pan and some ("spicy!") > crushed pepper and a lump of minced garlic from a jar. She then returns to the > other pan to flip the "cakes" with a spatula. You can tell they are ready when > the rims start to curl up. SLop introduces her toy boat centerpiece by saying > "'My boat has come in!', or is it 'My ship has come in'?". She then places a > baby stepladder in the middle of the counter and then sets a tacky Chinese > junk > on it. She goes back to the other pan and adds some light coconut milk, > creating a white fluid with a greasing yellow slick. To this, she adds some > chicken broth and some Chung-King soy sauce. She stirs the mixture and says > she's going to let this meld together. She then puts the pancakes onto the > boat > ,then tops them with the crab mixture and a dollop of wassabi. I have the > funny > feeling this show was developed to showcase the new "dishes" and cute > "boat/ship" she purchased. As she stirs the contents of the other pan, we bop > out to commercial break. > > As we return from commercial, I notice this show is rated "G", for "Gross". > Speaking of gross, that sauce is a deep poop brown now. She adds some heavy > cream and tells us that it will literally take almost no time to cook the > shrimp. She dumps in some bay shrimp and lets it sit. In a saucepan, she > sautes > some garlic from a jar in some oil and adds some beef stock and a half cup of > orange marmalade. She then adds a little Chung-King soy sauce and ten "dried > baby chilies". Those aren't "dried baby chilies", you moron! Those are Thai > chili peppers! Do you know how hot Thai chili peppers are? As the chilies > boil, > she puts the shrimp into a bowl and garnishes it with a sprig of cilantro. > > SLop begins on her crispy beef by making a bed of frisee for her crispy beef > to > sit in. She unwraps some "plank steak" (confirmed by close captioning) on the > counter but sets it aside so she can fry some rice noodles in oil. She opens a > brick of noodles about the size of a large bag of flour and puts about a third > into the pan. To her surprise, the noodles sizzle and expand to fill up the > pan. Dammit, I thought we were going to see a hot oil accident when she put > those noodles into the pan of oil and they started to flare up like that. I > don't think she expected THAT to happen. I wonder if there's a blooper reel > out > there... She flips it over so both sides get completely cooked in the hot oil. > She sets the uncooked noodles aside and then begins to hack apart the "plank > steak" into little one-inch pieces. Meanwhile, the noodles are still in that > pan, darkening and shrinking. With a "Me washie handsies!", SLop washes her > hands and dries them. At this point, the noodles have clearly shriveled up to > the size of a deck of playing cards. She moseys back to her rice noodles, > which > have been miraculously restored to their original size and color, and puts > them > onto a plate to drain. She tells us to save the oil for the beef. She puts > corn > starch (flour is OK) into strainer, then adds the meat. The hell? Wouldn't it > make more sense to sift the cornstarch directly over the meat or, if you > REALLY > had to use her technique, combine the cornstarch & beef first, then sift it?. > A > quick look at the recipe on the Food Network web site seems to indicate she > totally misunderstood her own recipe. Moron. She dumps the meat into the oil > and the frying noise almost overwhelms her. She mixes some corn starch and the > rest of the beef broth in a ramekin, then reaches across the pot of roiling > frying meat to stir it into the pot of "orange sauce", at which point the > frying sounds stop. With a little "Me washie handsies!", she reminds us to use > soap because we're working with meat.I guess she should have done that before > she touched that other stuff. She puts the limp meat onto some paper towels to > drain, then tells us to turn the stove off. SLop has trouble putting the meat > onto the frisee because the meat is sticking to those paper towels, probably > because it is not cooked through and crispy. She pours a bit of the "orange > sauce" onto the meat, then puts a pinch of the rice noodles she just made onto > the meat platter, making it look like it's wearing a rice noodle wig. That was > certainly a waste. SLop exits stage left to put the platter on the table and > we > bop out to commercial break. > > When we return from commercial, Sandra is entering stage right clutching a > black wine bottle and tells us she's going to make a great dessert to go with > our "Spicy sassy Asian cuisine". She fetches some pineapple-coconut ice cream > form the freezer and puts a glad bag of coconut from the counter onto a baking > sheet and puts it into the oven to toast. > > "I want to talk to you about pineapple", SLop solemnly intones. "Pineapple > scares me!" SLop frets. She grabs several knives (a "big one", a "serrated > one", and a "paring knife to make the holes") and starts waxing philosophical > about whether cutting a whole pineapple is actually semi-homemade. She grabs > the pineapple by the top and then "cleverly" reveals a can of pineapple hidden > inside! Argh! Stupid bitch. Apparently her stupid niece falls for it, if what > SLop says can be believed. Yeah, I'd loved to have seen the joy on her little > face when she saw your clever trick. OK, so what happened to the real > pineapple > that was sacrificed for her "clever" little trick? Isn't making a pineapple > "shell" is much more difficult than slicing up a real pineapple? She sprays > some PAM ™ onto a grill pan and then bastes the pineapple with a little rum to > help it grill. She grills the pineapple on a grill pan and when she flips the > first piece, she exclaims "Hey! That looks like it was right off the grill!". > Umm, that's because it was! really, she looks like she never expected this to > happen or something. As the pineapple continues to sizzle loudly, she > retrieves > the now-toasted coconut from the stove. Fulfilling her duty as spokesperson > for > the California Almond Council, she mentions that almonds would also taste good > toasted with the coconut. For each serving, she places two slices of pineapple > on a plate, leaving the rest to continue sizzling away. I am sure the bottoms > are solid charcoal by now. She tops them with a scoop of coconut pineapple > "ace > cream" on each, reassuring us that one can buy it any time of the year at the > store. Wait, I thought she was using refrozen adulterated ice cream for this > recipe? She warns us to hurry because the ice cream is a quick melt. No > kidding! Meanwhile, that pan is STILL on the stove, sizzling away. She then > sprinkles a little of the toasted coconut on top. Why the hell did she toast > up > an entire pan of coconut for no more than a tablespoon of garnish? As the > pineapples continue to sizzle loudly, SLop tells us she's going to put these > on > her table and then for no reason whatsoever, she then shows us what to do with > the rest of that big wad of rice noodles she fried up. She recommends putting > powdered sugar on it and with a nod to her "Phallic Foods" ep, claims it's > just > like having Asian funnel cakes. She then exits stage left, totally oblivious > to > the pan that is STILL sizzling away. Come back, DAMMIT! Can't you SMELL it? > > When we return from commercial, we can tell by the graphic on the screen that > it's now "Sandra's Cocktail Time!". SLop walks in with a bottle of saki and > plum wine in each hand and announces she going to use these and a jar of > maraschino cherries. She fills a pitcher with ice and equal parts plum wine > and > saki. She informs us that saki can be served hot or cold, but doesn't specify > if this is the "hot" or "cold" type this applies to. She decants some > maraschino cherry juice from the jar into the pitcher, pours it into glasses, > and garnishes with two cucumber slices and a maraschino cherry. A drink in > each > hand, Sandra exits stage left. > > SLop enters stage left into her the tablescape, which is filled with loud > rocking muzac. Alas, it's not quite loud enough to drown her out. She tells us > about her tablecloth and how she used placements with faux wood. It's called > "bamboo", Sandie. Argh! Stop shimmying! She put all the food on little stools > and hung a bunch of the bamboo placements from the ceiling, accompanied by one > of the funniest shots of the evening. As her voice tells us they're just like > oriental some sort of bamboo curtain, we can see her raccoon eyes darting > about > from the bottom of the TV screen up at them. SLop pimps the Food Network site > and closes out with "Keep it simple, keep it simple, keep it simple spicy, > keep > it simple a littttttle sassy, but always keep it sweet and always keep it > homemade". > -- You Can't Stop the Signal |
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"nancree" <, I get so weary of seeing these long, tiresome posts of yours.
I have learned not to read them, Sarcasm is easy, the cheapest form of critique. > So is the internet. Too bad some ugly cow with dog tits like you has to wade into the pool of discussion and foul it up. I find the posts too long, but then I have never seen SL's show past a couple of stupid minutes. There are several shows on the FN that stink like you do. |
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On 21 Aug 2005 20:41:06 -0700, nancree wrote:
> I watched her show a couple of times because of you. Although I've unilaterally kill-filed Ubiquitous now, I have to admit that I watched more Semi Homemade shows before I K-Filed her than I ever had before. > She's OK I agree. It's a take or leave it show, just like all the others. You can't like every idea every show offers. > Please give it a rest. They're clueless. Unfortunately, some regular posters in rfc encourage them to continue. Fortunately, I don't care. sf <a kill file is a friend for life> |
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Ubiquitous wrote:
> This ep opens with SLop wearing an inappropriate black tank top with > a red circle over her right nipple and some white stylized vertical > Chinese lettering. I liked the shirt. It did a nice job of displaying the rack. BTW, I am rather surprised that you haven't taken her to task for always dropping fried food onto paper towels rather than using a drain pan with a grate. |
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Not trying to be a censor--but like nancree, I find Ubi's posts
tiresome and uninteresting. I bet this person just loves to write on bathroom walls also. And the people who are so in love with Ubi's crappy essays must also love reading bathroom walls. It's amazing that Ubi has the time to spend trashing this show. I wonder if Ubi ever tries to do anything positive--instead of just tearing stuff down. Then, again, she/he could just be a shill for the show. |
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Hummm....from your response to nancree, looks like you can dish it out,
but sure as hell can't take even a little bit of mild criticism without getting your panties in a wad. Same goes for your fans, too. |
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"tsr3" <> Not trying to be a censor-->>
not to be a censor, but too bad that people like you are not in Iraq. |
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Nancy wrote"
Thank you. I find them amusing, others have said they do as well. Anyone who doesn't think it's funny can just skip it. But don't try to be some kind of censor. nancy -------------------- Hi, Nancy, I *don't" read them. I made that clear. My server prints the first few lines, so it is clear Ubiquitous is at it again. And you say, "don't try to be some kind of censor." Seems to me that "you" are trying to censor me ! C'mon now,-- neither of us are censors. We posters on RFC criticize each other all the time. That's not censorship. That's just a family squabble . <smile> |
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Nancy wrote" Thank you. I find them amusing, others have said they do as well. Anyone who doesn't think it's funny can just skip it. But don't try to be some kind of censor. nancy -------------------- Hi, Nancy, I *don't" read them. I made that clear. My server prints the first few lines, so it is clear Ubiquitous is at it again. And you say, "don't try to be some kind of censor." Seems to me that "you" are trying to censor me ! C'mon now,-- neither of us are censors. We posters on RFC criticize each other all the time. That's not censorship. That's just a family squabble . <smile> Nancree |
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"nancree" > wrote > Nancy wrote" > Thank you. I find them amusing, others have said they do > as well. Anyone who doesn't think it's funny can just > skip it. But don't try to be some kind of censor. > Hi, Nancy, > I *don't" read them. I made that clear. My server prints the first > few lines, so it is clear Ubiquitous is at it again. Yes, to my amusement. > And you say, > "don't try to be some kind of censor." Seems to me that "you" are > trying to censor me ! Absolutely not. You're telling someone to stop posting something you don't care for, and I'm saying, essentially, don't speak for me. You're happy to read stuff I don't care for, that is a ok with me. I'm happy to read stuff you don't like. And we both read stuff in between. What it boils down to is, you told Ub to give it a rest and I 'said' Hey, don't give it a rest, I was reading that! > C'mon now,-- neither of us are censors. We posters on RFC criticize > each other all the time. That's not censorship. That's just a family > squabble . <smile> It's no biggie, barely qualifies as a disagreement, I was just speaking up for myself. nancy |
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Nancy Young wrote:
> > "nancree" > wrote > >> Nancy wrote" >> Thank you. I find them amusing, others have said they do >> as well. Anyone who doesn't think it's funny can just skip it. But >> don't try to be some kind of censor. > >> Hi, Nancy, >> I *don't" read them. I made that clear. My server prints the first >> few lines, so it is clear Ubiquitous is at it again. > > Yes, to my amusement. > >> And you say, >> "don't try to be some kind of censor." Seems to me that "you" are >> trying to censor me ! > > Absolutely not. You're telling someone to stop posting > something you don't care for, and I'm saying, essentially, > don't speak for me. You're happy to read stuff I don't > care for, that is a ok with me. I'm happy to read stuff > you don't like. And we both read stuff in between. > > What it boils down to is, you told Ub to give it a rest > and I 'said' Hey, don't give it a rest, I was reading that! > >> C'mon now,-- neither of us are censors. We posters on RFC criticize >> each other all the time. That's not censorship. That's just a family >> squabble . <smile> > > It's no biggie, barely qualifies as a disagreement, I was just > speaking up for myself. > > nancy I think both of you need to step into the jello pit and settle this. |
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"Nick" > wrote > Nancy Young wrote: >> It's no biggie, barely qualifies as a disagreement, I was just >> speaking up for myself. > I think both of you need to step into the jello pit and settle this. I'm thinking that sounds like an excellent adventure for Buffy Lyer! nancy |
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in article , nancree at
wrote on 8/22/05 12:05 PM: > Nancy wrote" > Thank you. I find them amusing, others have said they do > as well. Anyone who doesn't think it's funny can just > skip it. But don't try to be some kind of censor. > > nancy > -------------------- > > Hi, Nancy, > I *don't" read them. I made that clear. No, in fact quite the opposite, you commented on their content. My server prints the first > few lines, so it is clear Ubiquitous is at it again. And you say, > "don't try to be some kind of censor." Seems to me that "you" are > trying to censor me ! > C'mon now,-- neither of us are censors. We posters on RFC criticize > each other all the time. That's not censorship. That's just a family > squabble . <smile> > -- You Can't Stop the Signal |
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Nancy Young wrote:
> > "nancree" > wrote > > > Nancy wrote" > > Thank you. I find them amusing, others have said they do > > as well. Anyone who doesn't think it's funny can just > > skip it. But don't try to be some kind of censor. > > > Hi, Nancy, > > I *don't" read them. I made that clear. My server prints the first > > few lines, so it is clear Ubiquitous is at it again. > > Yes, to my amusement. The thing that amuses me is that Nancree is one of the worst offenders as far as posting politically-oriented off-topic crap to rec.food.cooking. That's why I have her killfiled. I also have Ubi kfed, but not for the Sandra Lee posts. Those are actually pretty funny, and at least moderately on-topic for most of the groups posted to. (I've removed the crosses for this message, because it really only pertains to RFC). Brian |
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"Nancy Young" <> > I *don't" read them. I made that clear. My server
prints the first > > few lines, so it is clear Ubiquitous is at it again. > You are like the girl who is fingering herself as she watches the porno tape that she found in the closet and then tells all her friends how horrible it was. |
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Jehosephat McCrumby wrote:
> "Nancy Young" <> > I *don't" read them. I made that clear. My server > prints the first > >>>few lines, so it is clear Ubiquitous is at it again. >> > You are like the girl who is fingering herself as she watches the porno tape > that she found in the closet and then tells all her friends how horrible it > was. You need to check your attributes. |
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In article >, wrote:
>in article , Ubiquitous at wrote on 8/21/05 7:27 PM: >> She adds some Chung-King soy sauce, > >WOAH > >Chung King Soy Sauce??? > >Chung King made the best soy sauce EVER. > >We can't get it here and the company told me they didn't make it any more. > >Are you sure? > >Could this ep be several years old??? It's not THAT old. Maybe it was the other cheap brand, La Choy. I think I noticed a bottle of Chunk King in my fridge the other day. -- WARNING!!! Use of these recipes may be hazardous to your health, food budget, standing in your community and liver function. Use at your own risk!! We assume no liability from any illness or injury sustained while eating the "food" or being exposed to crapass tablescapes. And no, we're not sure where she grew up either. The Cordon Bleu disavows any knowlege of Miss Lee. |
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