I just called Olive Garden in Austin.

They prepare large batches of pasta in advance, portion it, and re-heat
it to order.

Called a smaller Italian restaurant here in town.
Same as above.

Called my favorite restaurant here in town where they really do do a lot
of fresh preparation due to menu variety.
Same as above.

Called Johnny Carinos Italian restaurant and got a different answer.
They partially cook the pasta, then finish it to order.

Interesting... :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

> I just called Olive Garden in Austin.
>
> They prepare large batches of pasta in advance, portion it, and re-heat
> it to order.
>
> Called a smaller Italian restaurant here in town.
> Same as above.
>
> Called my favorite restaurant here in town where they really do do a lot
> of fresh preparation due to menu variety.
> Same as above.
>
> Called Johnny Carinos Italian restaurant and got a different answer.
> They partially cook the pasta, then finish it to order.
>
> Interesting... :-)

Imagine that... I've never heard of such a thing. Must be a bunch of
commies. I bet they all probably slightly undercook it and finish it to
order. What will they think of next, huh...?

Pastorio

In article >,
"Bob (this one)" > wrote:

> OmManiPadmeOmelet wrote:
>
> > I just called Olive Garden in Austin.
> >
> > They prepare large batches of pasta in advance, portion it, and re-heat
> > it to order.
> >
> > Called a smaller Italian restaurant here in town.
> > Same as above.
> >
> > Called my favorite restaurant here in town where they really do do a lot
> > of fresh preparation due to menu variety.
> > Same as above.
> >
> > Called Johnny Carinos Italian restaurant and got a different answer.
> > They partially cook the pasta, then finish it to order.
> >
> > Interesting... :-)
>
> Imagine that... I've never heard of such a thing. Must be a bunch of
> commies. I bet they all probably slightly undercook it and finish it to
> order. What will they think of next, huh...?
>
> Pastorio

Just thought I'd do some personal research.
You know... just out of personal curiosity? ;-)

Not one of the places was reluctant to answer my
questions. They were all quite freindly!

Oh, and they all coat them with olive oil to prevent drying.
Just like mom and dad taught me to do...

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

That's how they're able to get the fettucini alfredo you ordered onto your
table so quickly. They have this "vat" that looks like a deep fryer but
filled with simmering water. They put the pre-cooked pasta in the basket,
lower for a few minutes, and it is ready.

I suspect Johnny Carinos does the same thing as Olive Garden, but chose to
describe it using slightly different words.

"OmManiPadmeOmelet" > wrote in message
...
>I just called Olive Garden in Austin.
>
> They prepare large batches of pasta in advance, portion it, and re-heat
> it to order.
>
> Called a smaller Italian restaurant here in town.
> Same as above.
>
> Called my favorite restaurant here in town where they really do do a lot
> of fresh preparation due to menu variety.
> Same as above.
>
> Called Johnny Carinos Italian restaurant and got a different answer.
> They partially cook the pasta, then finish it to order.
>
> Interesting... :-)
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

In article >, "AL" >
wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> >I just called Olive Garden in Austin.
> >
> > They prepare large batches of pasta in advance, portion it, and re-heat
> > it to order.
> >
> > Called a smaller Italian restaurant here in town.
> > Same as above.
> >
> > Called my favorite restaurant here in town where they really do do a lot
> > of fresh preparation due to menu variety.
> > Same as above.
> >
> > Called Johnny Carinos Italian restaurant and got a different answer.
> > They partially cook the pasta, then finish it to order.
> >
> > Interesting... :-)
>
> That's how they're able to get the fettucini alfredo you ordered onto your
> table so quickly. They have this "vat" that looks like a deep fryer but
> filled with simmering water. They put the pre-cooked pasta in the basket,
> lower for a few minutes, and it is ready.
>
> I suspect Johnny Carinos does the same thing as Olive Garden, but chose to
> describe it using slightly different words.

Most likely... They are, after all, a local chain.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

AL wrote:
> That's how they're able to get the fettucini alfredo you ordered onto your
> table so quickly. They have this "vat" that looks like a deep fryer but
> filled with simmering water. They put the pre-cooked pasta in the basket,
> lower for a few minutes, and it is ready.
>

I worked at a place in the past a long time ago that did that. They
fully cooked the pasta ahead of time. Then they reheated it in boiling
water for 90 seconds in a basket before draining it and added the heated
sauce to it.

OmManiPadmeOmelet wrote:
> I just called Olive Garden in Austin.
>
> They prepare large batches of pasta in advance, portion it, and
> re-heat it to order.
>
But how do they re-heat it? I don't think they are using a microwave.

Where I worked, they did pre-cook the pasta... but then they used this
conical strainer basket to dunk it in pots of simmering water (per order(s))
then it came out perfectly in a minute or two. Drained, plated, sauced, set
out to be served. It's the nature of the beast when you're serving 100
guests at a time in a restaurant which features pasta.

I still cook pasta by bringing the water to a boil and adding the pasta,
then turning off the heat and cover the pan and let it sit for 10 minutes.
It cooks itself.

Jill

In article >,
"jmcquown" > wrote:

> OmManiPadmeOmelet wrote:
> > I just called Olive Garden in Austin.
> >
> > They prepare large batches of pasta in advance, portion it, and
> > re-heat it to order.
> >
> But how do they re-heat it? I don't think they are using a microwave.

Sorry, I forgot to ask that question. :-)
I'm sure they re-heat it as you said below.
Pastorio said the same thing...

>
> Where I worked, they did pre-cook the pasta... but then they used this
> conical strainer basket to dunk it in pots of simmering water (per order(s))
> then it came out perfectly in a minute or two. Drained, plated, sauced, set
> out to be served. It's the nature of the beast when you're serving 100
> guests at a time in a restaurant which features pasta.
>
> I still cook pasta by bringing the water to a boil and adding the pasta,
> then turning off the heat and cover the pan and let it sit for 10 minutes.
> It cooks itself.
>
> Jill
>
>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Wed, 02 Nov 2005 17:21:16 -0600, OmManiPadmeOmelet
> wrote:

>Called Johnny Carinos Italian restaurant and got a different answer.
>They partially cook the pasta, then finish it to order.

That's the standard restaurant procedure in Italy AFAIK. Same goes for
risotto.

Nathalie in Switzerland

OmManiPadmeOmelet wrote:

> I just called Olive Garden in Austin.
>
> They prepare large batches of pasta in advance, portion it, and
> re-heat
> it to order.

Back when i worked at a now defunct Italian restaurant the first things
done in the mornings was to make fish stock from recently butchered fish
and enough pasta for the days business. We would make enough pasta and
quick cook a portion of it till partly done as mentioned, the rest being
cooked in batches throughout the day as needed.

If the dish was to be served without a sauce the chef would quickly dip
the partly done pasta in a pot of boiling water for just a few seconds
then drain and plate it, if it were to be served with a sauce the pasta
would be put in the sauce to finish cooking.

Occasionally the chef would have to use uncooked pasta in a hurry and
would quick cook it and then dip it in iced water, remove, drain and and
finish it in a sauce.
----
JL

>
>
> Called a smaller Italian restaurant here in town.
> Same as above.
>
> Called my favorite restaurant here in town where they really do do a
> lot
> of fresh preparation due to menu variety.
> Same as above.
>
> Called Johnny Carinos Italian restaurant and got a different answer.
> They partially cook the pasta, then finish it to order.
>
> Interesting... :-)
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

Joseph Littleshoes wrote:

> Occasionally the chef would have to use uncooked pasta in a hurry and
> would quick cook it and then dip it in iced water, remove, drain and and
> finish it in a sauce.

What a perfectly horrible thing to do to innocent pasta! gads.
Goomba

Goomba38 wrote:
>
> What a perfectly horrible thing to do to innocent pasta! gads.
> Goomba

I sent an email to three Italian restaurants in the L.A. area. One now
has about six locations because their first was so popular, but they
are still several steps above an Olive Garden. The second is very well
known but will never expand from its one place. It is regularly on
lists of the best restaurants in L.A. The third (our favorite for
Italian) is now on its third generation of family ownership and would
be on anyone's list of the three best Italian places in SoCal.

The first replied that they precook pasta because of the volume of
business. The second said they partially precook dried pasta but cook
to order their fresh pastas (the most popular being ravioli, tortellini
and pappardelle). The third has yet to respond, which doesn't surprise
me. It's the kind of place you go when you have the time to relax and
enjoy, not to be in a hurry. I suspect that if they do precook any
pasta they'd not want to admit it. -aem

In article . com>,
"aem" > wrote:

> Goomba38 wrote:
> >
> > What a perfectly horrible thing to do to innocent pasta! gads.
> > Goomba
>
> I sent an email to three Italian restaurants in the L.A. area. One now
> has about six locations because their first was so popular, but they
> are still several steps above an Olive Garden. The second is very well
> known but will never expand from its one place. It is regularly on
> lists of the best restaurants in L.A. The third (our favorite for
> Italian) is now on its third generation of family ownership and would
> be on anyone's list of the three best Italian places in SoCal.
>
> The first replied that they precook pasta because of the volume of
> business. The second said they partially precook dried pasta but cook
> to order their fresh pastas (the most popular being ravioli, tortellini
> and pappardelle). The third has yet to respond, which doesn't surprise
> me. It's the kind of place you go when you have the time to relax and
> enjoy, not to be in a hurry. I suspect that if they do precook any
> pasta they'd not want to admit it. -aem
>

Fresh pastas not being dried pasta, I can see preparing those fresh!
That would not be a problem at all. :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Goomba38 wrote:
> Joseph Littleshoes wrote:
>
> > Occasionally the chef would have to use uncooked pasta in a hurry and
> > would quick cook it and then dip it in iced water, remove, drain and and
> > finish it in a sauce.
>
> What a perfectly horrible thing to do to innocent pasta! gads.
> Goomba

Thank you, Goomba. I have no idea where these freaks live where
restaurants get away with serving *used* pasta... any restaurant in
Brooklyn or NY's Little Italy serves that slop they get fitted for
c-menta shooz before midnight. But then I tried Texas Brisket, BLECH!
NO ONE IN ALL OF TEXAS KNOWS HOW TO COOK A BRISKET... *NO ONE!* The
friggin moroons only know to do grilled greazy brisket pot roast, and
then the idjits smother that bear greaze under gallons of super sweet
glop so no one notices it's miscarriage friggazee.... tastes 'zactly
like Jimmy Dean Brech-Fast Sausagt with ketchup... and they have the
unmitigated gall to call that bbq... get outa here... no Texan would
recognize real Q! No wonder those freaks not only enjoy, they bend
over and spread em for USED pasta. What kinda imbeciles actually brag
that they eat USED pasta.

Texans eat the worst food on the planet, FACT!... don't even get me
started on what those Lone Star Pinheads call Chinese food... you'll
find much better in the Carnarsie Dump

Sheldon

aem wrote:
> Goomba38 wrote:
> >
> > What a perfectly horrible thing to do to innocent pasta! gads.
> > Goomba
>
> I sent an email to three Italian restaurants in the L.A. area. One now
> has about six locations because their first was so popular, but they
> are still several steps above an Olive Garden. The second is very well
> known but will never expand from its one place. It is regularly on
> lists of the best restaurants in L.A. The third (our favorite for
> Italian) is now on its third generation of family ownership and would
> be on anyone's list of the three best Italian places in SoCal.
>
> The first replied that they precook pasta because of the volume of
> business. The second said they partially precook dried pasta but cook
> to order their fresh pastas (the most popular being ravioli, tortellini
> and pappardelle). The third has yet to respond, which doesn't surprise
> me. It's the kind of place you go when you have the time to relax and
> enjoy, not to be in a hurry. I suspect that if they do precook any
> pasta they'd not want to admit it. -aem

Only in CA do the fagela schmucks brag about eating USED pasta, what
the heck, they eat used dick! Ca has no Little Italy, no real dagos
live there.... yoose better stick to yer refried beans, french dip and
Roy Rogers mystery roast beef.... those pinheads actually call Der
Wienerschnitzel a frankfurter, no wonder they jones for USED pasta.

California hasn't got a real Italian restaurant, not a one... gotta
drive all the way at least as far as Chicago, none any closer.

BTW, did joose know there are no real Italian restaurats in all of
Canada, yup, none...
fact! Anyone ever see that dago joke in Toronto with all those obscene
statures... ahahahahahahahaha... what slop they pawn off... they
actually serve canned ravioli, really.

Sheldon

Sheldon wrote:
>
> California hasn't got a real Italian restaurant, not a one...

OTOH, Ruth Reichl, who was food critic for the NY Times and before that
for the L.A. Times, called Valentino's the best Italian restaurant in
the United States. It may be in Santa Monica, not Los Angeles, I'm not
sure just where the boundary is along Pico Blvd. It is in California.
Then again, maybe she got sloshed every time she went there, because
their wine list has made Wine Spectator's top ten restaurants list for
(literally) decades. -aem

In article .com>,
"Sheldon" > wrote:

> Goomba38 wrote:
> > Joseph Littleshoes wrote:
> >
> > > Occasionally the chef would have to use uncooked pasta in a hurry and
> > > would quick cook it and then dip it in iced water, remove, drain and and
> > > finish it in a sauce.
> >
> > What a perfectly horrible thing to do to innocent pasta! gads.
> > Goomba
>
> Thank you, Goomba. I have no idea where these freaks live where
> restaurants get away with serving *used* pasta... any restaurant in
> Brooklyn or NY's Little Italy serves that slop they get fitted for
> c-menta shooz before midnight. But then I tried Texas Brisket, BLECH!
> NO ONE IN ALL OF TEXAS KNOWS HOW TO COOK A BRISKET... *NO ONE!* The
> friggin moroons only know to do grilled greazy brisket pot roast, and
> then the idjits smother that bear greaze under gallons of super sweet
> glop so no one notices it's miscarriage friggazee.... tastes 'zactly
> like Jimmy Dean Brech-Fast Sausagt with ketchup... and they have the
> unmitigated gall to call that bbq... get outa here... no Texan would
> recognize real Q! No wonder those freaks not only enjoy, they bend
> over and spread em for USED pasta. What kinda imbeciles actually brag
> that they eat USED pasta.
>
> Texans eat the worst food on the planet, FACT!... don't even get me
> started on what those Lone Star Pinheads call Chinese food... you'll
> find much better in the Carnarsie Dump
>
> Sheldon
>

I'm sure you enjoy Long Pig too...... ;-)
And probably know how to cook it?

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Sheldon wrote:

> Only in CA do the fagela schmucks

<smack>

Meds, Shecky. Take your meds...

And sign up for that "Anger Management for Dummies" program

Pastorio

Sheldon wrote:

> I have no idea where these freaks live

<Crunch>

Meds, Shecky. Your meds. You forgot them again.

Take your meds. And go see that shrink.

Pastorio

In article .com>,
says...
> Texans eat the worst food on the planet, FACT!... don't even get me
> started on what those Lone Star Pinheads call Chinese food... you'll
> find much better in the Carnarsie Dump
>

You've obviously not been to Norway or Scotland ;-)

-Peter

--
=========================================
firstname dot lastname at gmail fullstop com

On Thu, 03 Nov 2005 18:03:07 -0800, Sheldon wrote:

>
> Goomba38 wrote:
>> Joseph Littleshoes wrote:>
> Texans eat the worst food on the planet, FACT!... don't even get me
> started on what those Lone Star Pinheads call Chinese food... you'll
> find much better in the Carnarsie Dump
>
> Sheldon

Penmart01 did you move to the great state of TEXAS? Loooong I..is shurely
missing you. Now you know there aint one good bbq joint on the Island or
in NY period.

j

On Thu, 03 Nov 2005 21:03:02 -0600, OmManiPadmeOmelet wrote:


>>
>> Texans eat the worst food on the planet, FACT!... don't even get me
>> started on what those Lone Star Pinheads call Chinese food... you'll
>> find much better in the Carnarsie Dump
>>
>> Sheldon
>>
>
>I'm sure you enjoy Long Pig too...... ;-)
>And probably know how to cook it?
>
>Cheers!
try this
http://www.churchofeuthanasia.org/e-...s/butcher.html

Pan Ohco

In article >,
Pan Ohco > wrote:

> On Thu, 03 Nov 2005 21:03:02 -0600, OmManiPadmeOmelet wrote:
>
>
> >>
> >> Texans eat the worst food on the planet, FACT!... don't even get me
> >> started on what those Lone Star Pinheads call Chinese food... you'll
> >> find much better in the Carnarsie Dump
> >>
> >> Sheldon
> >>
> >
> >I'm sure you enjoy Long Pig too...... ;-)
> >And probably know how to cook it?
> >
> >Cheers!
> try this
> http://www.churchofeuthanasia.org/e-...s/butcher.html
>
> Pan Ohco
>

All I can say is...

Oh. My. God.

That's scary!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

aem replied to Sheldon:

> Sheldon wrote:
>>
>> California hasn't got a real Italian restaurant, not a one...
>
> OTOH, Ruth Reichl, who was food critic for the NY Times and before that
> for the L.A. Times, called Valentino's the best Italian restaurant in
> the United States. It may be in Santa Monica, not Los Angeles, I'm not
> sure just where the boundary is along Pico Blvd. It is in California.
> Then again, maybe she got sloshed every time she went there, because
> their wine list has made Wine Spectator's top ten restaurants list for
> (literally) decades. -aem


OTOH, maybe Sheldon was just talking out of his ass again.

Bob

Om replied to Sheldon:

>> Thank you, Goomba. I have no idea where these freaks live where
>> restaurants get away with serving *used* pasta... any restaurant in
>> Brooklyn or NY's Little Italy serves that slop they get fitted for
>> c-menta shooz before midnight. But then I tried Texas Brisket, BLECH!
>> NO ONE IN ALL OF TEXAS KNOWS HOW TO COOK A BRISKET... *NO ONE!* The
>> friggin moroons only know to do grilled greazy brisket pot roast, and
>> then the idjits smother that bear greaze under gallons of super sweet
>> glop so no one notices it's miscarriage friggazee.... tastes 'zactly
>> like Jimmy Dean Brech-Fast Sausagt with ketchup... and they have the
>> unmitigated gall to call that bbq... get outa here... no Texan would
>> recognize real Q! No wonder those freaks not only enjoy, they bend
>> over and spread em for USED pasta. What kinda imbeciles actually brag
>> that they eat USED pasta.
>>
>> Texans eat the worst food on the planet, FACT!... don't even get me
>> started on what those Lone Star Pinheads call Chinese food... you'll
>> find much better in the Carnarsie Dump
>>
>
> I'm sure you enjoy Long Pig too...... ;-)
> And probably know how to cook it?

Sheldon probably gets "used" pasta all the time and doesn't realize it. And
God only knows what passes for brisket with him, as long as it has enough
salt. Don't even get me started on the bizarre assumption that Sheldon knows
ANYTHING about Chinese food; his only acquaintance is a long-standing
consumption of Cream of Sum Yung Gai.

Bob

In article >,
"Bob Terwilliger" > wrote:

> Om replied to Sheldon:
>
> >> Thank you, Goomba. I have no idea where these freaks live where
> >> restaurants get away with serving *used* pasta... any restaurant in
> >> Brooklyn or NY's Little Italy serves that slop they get fitted for
> >> c-menta shooz before midnight. But then I tried Texas Brisket, BLECH!
> >> NO ONE IN ALL OF TEXAS KNOWS HOW TO COOK A BRISKET... *NO ONE!* The
> >> friggin moroons only know to do grilled greazy brisket pot roast, and
> >> then the idjits smother that bear greaze under gallons of super sweet
> >> glop so no one notices it's miscarriage friggazee.... tastes 'zactly
> >> like Jimmy Dean Brech-Fast Sausagt with ketchup... and they have the
> >> unmitigated gall to call that bbq... get outa here... no Texan would
> >> recognize real Q! No wonder those freaks not only enjoy, they bend
> >> over and spread em for USED pasta. What kinda imbeciles actually brag
> >> that they eat USED pasta.
> >>
> >> Texans eat the worst food on the planet, FACT!... don't even get me
> >> started on what those Lone Star Pinheads call Chinese food... you'll
> >> find much better in the Carnarsie Dump
> >>
> >
> > I'm sure you enjoy Long Pig too...... ;-)
> > And probably know how to cook it?
>
> Sheldon probably gets "used" pasta all the time and doesn't realize it. And
> God only knows what passes for brisket with him, as long as it has enough
> salt. Don't even get me started on the bizarre assumption that Sheldon knows
> ANYTHING about Chinese food; his only acquaintance is a long-standing
> consumption of Cream of Sum Yung Gai.
>
> Bob
>
>

<lol>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Bob Terwilliger wrote:
> aem replied to Sheldon:
>
>>Sheldon wrote:
>>
>>>California hasn't got a real Italian restaurant, not a one...
>>
>>OTOH, Ruth Reichl, who was food critic for the NY Times and before that
>>for the L.A. Times, called Valentino's the best Italian restaurant in
>>the United States. It may be in Santa Monica, not Los Angeles, I'm not
>>sure just where the boundary is along Pico Blvd. It is in California.
>>Then again, maybe she got sloshed every time she went there, because
>>their wine list has made Wine Spectator's top ten restaurants list for
>>(literally) decades. -aem
>
> OTOH, maybe Sheldon was just talking out of his ass again.

Ya think...?

Pastorio

In article >,
"Bob Myers" > wrote:

> "Bob Terwilliger" > wrote in message
> ...
>
> > OTOH, maybe Sheldon was just talking out of his ass again.
>
> This implies that he occasionally talks out of some other
> orifice; to date, I have seen absolutely no evidence of that.
>
> Bob M.
>
>
>

Bob, I'd not go quite THAT far!
While I don't always agree with him, he does have some really excellent
cooking advice....... when he is being serious. ;-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"Bob Terwilliger" > wrote in message
...

> OTOH, maybe Sheldon was just talking out of his ass again.

This implies that he occasionally talks out of some other
orifice; to date, I have seen absolutely no evidence of that.

Bob M.

OmManiPadmeOmelet wrote:

> "Bob Myers" > wrote:
>
>>"Bob Terwilliger" > wrote
>>
>>>OTOH, maybe Sheldon was just talking out of his ass again.
>>
>>This implies that he occasionally talks out of some other
>>orifice; to date, I have seen absolutely no evidence of that.
>>
>>Bob M.
>>
> Bob, I'd not go quite THAT far!
> While I don't always agree with him, he does have some really excellent
> cooking advice....... when he is being serious. ;-)

I will grant that he does occasionally offer good information. The
problem is separating it from the crap. Example: that whole business the
other day about apples was pure nonsense pulled whole-cloth out of that
overly large orifice. And it happens too often to credit him with
anything approaching rational balance.

His Nazi-sneer posts where he attacks people so insanely and
immoderately serve as enough reason to discount most of what else he
provides. It would be one thing if her were being provoked by them. When
he disagrees with someone, suddenly they don't know how to cook, have
never cooked anything, don't know anything about food, are stupid - and
it's all so flat-out nuts that if there's any good info in the middle of
the dementia, it's like trying to pull something you're gonna cook with
out of a cesspool.

His comments about people's mothers, and his bizarre sexual obsessions
add further poison to an already tainted mix. Why, exactly, everybody
else has to be wrong and inferior to him, by his telling, if not in
perfect lockstep is pretty much all one needs to assess his
contribution. He seems to have lightened up with his plagiarizing and
quoting copyrighted materials. Swell. He's less of a crook than he used
to be. What a ringing endorsement.

Pastorio

"Bob (this one)" > wrote in message
...
> I will grant that he does occasionally offer good information.

But nothing that can't be found in a matter of seconds with
a quick Google search, which is likely where it's coming from
in the first place. It's certainly nothing worth keeping him out
of the killfile, which is where he's resided for some time as
far as I'm concerned. I see his spewing only when it's quoted
in someone else's posts.

Bob M.

Bob Myers wrote:
> "Bob (this one)" > wrote
>
>>I will grant that he does occasionally offer good information.
>
> But nothing that can't be found in a matter of seconds with
> a quick Google search, which is likely where it's coming from
> in the first place. It's certainly nothing worth keeping him out
> of the killfile, which is where he's resided for some time as
> far as I'm concerned. I see his spewing only when it's quoted
> in someone else's posts.

Hard to disagree with the truth...

But that small concession was followed with a huge BUT... Probably just
like Shecky.

Pastorio

Bob Myers wrote:

> "Bob (this one)" > wrote in message
> ...
>
>>I will grant that he does occasionally offer good information.
>
>
> But nothing that can't be found in a matter of seconds with
> a quick Google search, which is likely where it's coming from
> in the first place. It's certainly nothing worth keeping him out
> of the killfile, which is where he's resided for some time as
> far as I'm concerned. I see his spewing only when it's quoted
> in someone else's posts.
>
> Bob M.
>
>
IMO, when someone quotes his name calling and nastiness, it is either
their way of making sure someone they know has him killfiled will see it
or their way of getting a fight going. If this is a common trend with
the quotee, I just kf. What I really don't get is why anyone would want
to quote the vomitting thing for any reason! I just kf the quotee period.