Chicken Piccata with Lemon Madeira Sauce & Capers

6 chicken cutlets
salt & pepper
1/2 cup flour
1/2 tsp paprika
1/4 cup unsalted butter
1-2 Tbsp olive oil
1/4 Madeira (or you can sub another white wine)
1/2 cup chicken stock
3 Tbsp freshly squeezed lemon juice
1 lemon, sliced
3-4 tbsp capers
3 tbsp minced parsley
1 lb linguini, cooked and drained
2 tbsp butter, cold and cut into small cubes

Trim chicken and pound if needed to an even 1/4" thickness. (Luckily for me, the
butcher did this for me!) Season with salt & pepper.
Using a whisk, combine flour and paprika on a plate, then dredge chicken, shaking off
any excess.
Melt 2 tbsp butter with the olive oil over med-high heat. Brown chicken quickly (1-2
min per side) and remove to a plate.
Add 1 tsp of the remaining flour (from dredging) to the pan and combine with
remaining butter-oil mixture. Whisk in Madeira and bring to a boil, scraping any
brown bits from the pan. Add chicken stock and lemon juice, and simmer briefly.
Return chicken to skillet along with lemon sliced and capers. Simmer until chicken is
cooked through. (about 5 minutes.)
Divide linguini among plates and top with chicken. Whisk cold butter into sauce, then
stir in parsley. Pour over chicken & pasta.

Green Beans Parmigano
1/2 cup finely chopped shallot
1 clove garlic, minced
3 tbsp olive oil (I use a Meyer lemon infused for this dish)
1.5 lbs green beans, snapped if needed
1/3- 1/2 cup chicken broth or water
1 tsp rosemary
salt & pepper
1/4 cup freshly shaved parmesan
2 tbsp finely chopped sundried tomatoes (packed in oil, not the dry kind)

In a large heavy skillet (cast iron works great), sauté shallot and garlic in the oil
until tender- about 5 min.
Add green beans, broth (or water), rosemary, salt & pepper. Cook, covered, over med
heat until beans are tender-crisp. Remove lid and cook out any remaining water.
Remove from heat and stir in tomatoes, then top with shaved parmesan just prior to
serving.

Notes: For the beans, I add white pepper instead of black. Also, if you don't want to
add the parmesan and tomatoes, you can wait until they're plated, then sprinkle with
Murray River flake salt. Awesome.

kimberly

Nexis wrote:
> Chicken Piccata with Lemon Madeira Sauce & Capers
>
> 6 chicken cutlets
> salt & pepper
> 1/2 cup flour
> 1/2 tsp paprika
> 1/4 cup unsalted butter
> 1-2 Tbsp olive oil
> 1/4 Madeira (or you can sub another white wine)
> 1/2 cup chicken stock
> 3 Tbsp freshly squeezed lemon juice
> 1 lemon, sliced
> 3-4 tbsp capers
> 3 tbsp minced parsley
> 1 lb linguini, cooked and drained
> 2 tbsp butter, cold and cut into small cubes
>
> Trim chicken and pound if needed to an even 1/4" thickness. (Luckily for me, the
> butcher did this for me!) Season with salt & pepper.
> Using a whisk, combine flour and paprika on a plate, then dredge chicken, shaking off
> any excess.
> Melt 2 tbsp butter with the olive oil over med-high heat. Brown chicken quickly (1-2
> min per side) and remove to a plate.
> Add 1 tsp of the remaining flour (from dredging) to the pan and combine with
> remaining butter-oil mixture. Whisk in Madeira and bring to a boil, scraping any
> brown bits from the pan. Add chicken stock and lemon juice, and simmer briefly.
> Return chicken to skillet along with lemon sliced and capers. Simmer until chicken is
> cooked through. (about 5 minutes.)
> Divide linguini among plates and top with chicken. Whisk cold butter into sauce, then
> stir in parsley. Pour over chicken & pasta.
(Snipped)

That's one of my husband's very favorite dinners & my recipe is very
similar to yours. I do use a bit more butter at the end, but yours is
probably a healthier version. Have never tried using Madiera in it -
I've always just added dry white Martini & Rossi Vermouth - Madiera
might make a nice change. Serve mine over Trader Joe's wide
pepperdalle noodles.

Although it does sort of alarm the cats, I have to admit I rather enjoy
the part where you thwack the devil out of the chicken breasts with a
metal meat mallet - a productive way to blow off a little steam after a
long day. Why should the butcher have all the fun?

Nancy T

"ntantiques" > wrote in message
oups.com...
>
> Nexis wrote:
> (Snipped)
>
> That's one of my husband's very favorite dinners & my recipe is very
> similar to yours. I do use a bit more butter at the end, but yours is
> probably a healthier version. Have never tried using Madiera in it -
> I've always just added dry white Martini & Rossi Vermouth - Madiera
> might make a nice change. Serve mine over Trader Joe's wide
> pepperdalle noodles.
>
> Although it does sort of alarm the cats, I have to admit I rather enjoy
> the part where you thwack the devil out of the chicken breasts with a
> metal meat mallet - a productive way to blow off a little steam after a
> long day. Why should the butcher have all the fun?
>
> Nancy T


On days when I have alot of time to cook, I don't mind pounding meats and other prep
work. But it sure was nice to know that I can have it all prepped for whatever recipe
I am making without my spending time that I would otherwise be enjoying by relaxing
after dinner. Start to finish, dinner last night took about 30 minutes After an
afternoon of kayaking, it's a good thing it didn't take longer lol. By the time we
got home, everyone was famished!

kimberly
>

"L, not -L" > wrote in message
news
>
> On 8-May-2006, "ntantiques" > wrote:
>
>> > Chicken Piccata with Lemon Madeira Sauce & Capers
>> >
>> > 6 chicken cutlets
>> > salt & pepper
>> > 1/2 cup flour
>> > 1/2 tsp paprika
>> > 1/4 cup unsalted butter
>> > 1-2 Tbsp olive oil
>> > 1/4 Madeira (or you can sub another white wine)
>> > 1/2 cup chicken stock
>> > 3 Tbsp freshly squeezed lemon juice
>> > 1 lemon, sliced
>> > 3-4 tbsp capers
>> > 3 tbsp minced parsley
>> > 1 lb linguini, cooked and drained
>> > 2 tbsp butter, cold and cut into small cubes
>> >
>> > Trim chicken and pound if needed to an even 1/4" thickness. (Luckily for
>> > me, the
>> > butcher did this for me!) Season with salt & pepper.
>> > Using a whisk, combine flour and paprika on a plate, then dredge
>> > chicken, shaking off
>> > any excess.
>> > Melt 2 tbsp butter with the olive oil over med-high heat. Brown chicken
>> > quickly (1-2
>> > min per side) and remove to a plate.
>> > Add 1 tsp of the remaining flour (from dredging) to the pan and combine
>> > with
>> > remaining butter-oil mixture. Whisk in Madeira and bring to a boil,
>> > scraping any
>> > brown bits from the pan. Add chicken stock and lemon juice, and simmer
>> > briefly.
>> > Return chicken to skillet along with lemon sliced and capers. Simmer
>> > until chicken is
>> > cooked through. (about 5 minutes.)
>> > Divide linguini among plates and top with chicken. Whisk cold butter
>> > into sauce, then
>> > stir in parsley. Pour over chicken & pasta.
>
> This reminds me of a dish I had in a restaurant in Orlando a number of years
> ago and loved it; Chicken Piccata ala Milanese. I have not seen it on a
> menu elsewhere so I will try this and see if I like it as well.
>

It's very tasty. If you don't want to use (or just don't have any) wine, you can use
all chicken stock (3/4 cup total). Works out well.

kimberly

Nexis wrote:
> Chicken Piccata with Lemon Madeira Sauce & Capers
>
> 6 chicken cutlets
> salt & pepper
> 1/2 cup flour
> 1/2 tsp paprika
> 1/4 cup unsalted butter
> 1-2 Tbsp olive oil
> 1/4 Madeira (or you can sub another white wine)
> 1/2 cup chicken stock
> 3 Tbsp freshly squeezed lemon juice
> 1 lemon, sliced
> 3-4 tbsp capers
> 3 tbsp minced parsley
> 1 lb linguini, cooked and drained
> 2 tbsp butter, cold and cut into small cubes
>
> Trim chicken and pound if needed to an even 1/4" thickness.

Pounded does not equal cutlets... cutlets for piccata are *sliced*
thin. If they're pounded you've ruined the dish, asbsolutely RUINED.
Blech

Sheldon wrote:

> Pounded does not equal cutlets... cutlets for piccata are *sliced*
> thin. If they're pounded you've ruined the dish, asbsolutely RUINED.
> Blech

We are talking 1/4 inch thick paillards of chicken breasts - not
something that's been beaten to a pulp with the business side of the
meat mallet - and they're ideal for this dish.

Nancy T
Whose dear Mother used to say, "If you really don't like it, just don't
eat it, but do sit politely at the table until the rest of us have
finished enjoying our meal."

Pussy Katz wrote:

> Pounded does not equal cutlets... cutlets for piccata are *sliced*
> thin. If they're pounded you've ruined the dish, asbsolutely RUINED.
> Blech

Once again, the Pontificating Putz has bent over and farted out his
ignorance. Chicken Piccata is made from chicken scallopine, which are BY
DEFINITION pounded thin. Pussy is wrong -- again, and as usual. Imagine
that.

Bob

ntantiques wrote:
> Sheldon wrote:
>
> > Pounded does not equal cutlets... cutlets for piccata are *sliced*
> > thin. If they're pounded you've ruined the dish, asbsolutely RUINED.
> > Blech
>
> We are talking 1/4 inch thick paillards of chicken breasts

paillards are usually grilled... those awful veal shoulder thingies
come to mind.

> - not something that's been beaten to a pulp with the business side of the
> meat mallet -

She said "pounded"... something about the word "pounded" you can't
comprehend.

> and they're ideal for this dish.

Nonsense... pounded is NOT a cutlet.

M-W

pail·lard
noun
Etymology: French paillarde, from Paillard, late 19th century French
restaurateur
: a piece of beef or veal usually pounded thin and grilled
---

Sheldon

Boob ****williger wrote:
>
> Chicken Piccata is made from chicken scallopine, which are BY
> DEFINITION pounded thin.

By definition? It's spelled scaloppini, you dumb ****.

Only those inept with a knife pound cutlets to make them thin... which
of course RUINS the meat. You watch too much foodtv.

Sheldumb "Pussy" Katz continued his buffoonery:

> By definition? It's spelled scaloppini, you dumb ****.

No, the word that *I* used is spelled "scallopine," you dumb ****. Look it
up, you dumb ****. Learn from others, you dumb ****. Better yet, just shut
the **** up, you dumb ****.


> Only those inept with a knife pound cutlets to make them thin... which
> of course RUINS the meat. You watch too much foodtv.

Only those who have truly dedicated their lives to ignorance refuse to
accept the collected wisdom of those greater than themselves -- and in your
case, that includes just about the entire human race. You need to learn more
about cooking before you presume to tell _anybody_ how to cook, you
ignoramus.

Bob

Steve Wertz wrote:
> On 8 May 2006 17:46:23 -0700, Sheldon wrote:
>
> > Boob ****williger wrote:
> >>
> >> Chicken Piccata is made from chicken scallopine, which are BY
> >> DEFINITION pounded thin.
> >
> > By definition? It's spelled scaloppini.
>
> Then I guess those 55,000 references on Google alone must be
> wrong.

You should know better than to be using Google as a dictionary... is
why you stink at crossword puzzles.

He even got me screwing it up with his widdle peepee... it's actually
spelled:

M-W

scallopini
noun
probably from Middle French, shell
: thin slices of meat (as veal) sautéed or coated with flour and fried
---

There are plenty of recipes that indicate pounding, BUT they typically
insinuate pounding for those who can't use a knife (they typically say
if not thin enough pound - which of course is defeating/stupid).
Pounding tender cuts of meat ruins it, don't do it... instead learn to
use a knife. What did people do before foodtv and plastic wrap.

Sheldon

Pussy Katz released his flatus:

> You should know better than to be using Google as a dictionary... is
> why you stink at crossword puzzles.
>
> scallopini
> noun
> probably from Middle French, shell
> : thin slices of meat (as veal) sautéed or coated with flour and fried


I'm not disputing that "scallopini" is a word. But the word that *I* used is
also a word, and it means something DIFFERENT than the word you are trying
to force upon us. I'm sure you already looked it up, but you're hoping to
suppress the information because it clearly exposes your ignorance:

http://dictionary.reference.com/search?q=scallopine

scallopine

n : sauteed cutlets (usually veal or poultry) that have been pounded thin
and coated with flour


See? That's what I meant when I said BY DEFINITION scallopine are pounded.
Go ahead, take a good long look, and then admit that you were wrong. It's
okay, you can admit it freely; we knew you were wrong all along.


> There are plenty of recipes that indicate pounding, BUT they typically
> insinuate pounding for those who can't use a knife (they typically say if
> not thin enough pound - which of course is defeating/stupid). Pounding
> tender cuts of meat ruins it, don't do it... instead learn to use a knife.
> What did people do before foodtv and plastic wrap.

You're wrong, of course. The technique of pounding meat has been in use for
millennia. It doesn't ruin the meat at all. Do you believe that machaca
got its texture by being thinly sliced? Do you think carpaccio isn't
supposed to be pounded? Face it, you're blatantly wrong. And stupid.

Bob

Bob Terwilliger > wrote:

> Do you think carpaccio isn't
> supposed to be pounded?

I do. Here is the recipe, straight from the source:
<http://www.cipriani.com/cipriani/Consigli/carpaccioe.htm> and
<http://www.cipriani.com/cipriani/Consigli/salsacarpaccioe.htm>.

Victor

Carpaccio

Ingredients:
(serves 6 as a first course)

3 pounds boned shell of beaf (1.350 g), to yield 1 1/2 pounds after
trimming (675 g)
1 recipe Carpaccio Sauce
salt

Recipe:

Trim every bit of fat, sinew, or gristle from the boned shell, leaving a
small cylinder of tender meat. Chill the meat well. Using a razor-sharp
knife, slice the meat paper-thin. Arrange the slices of meat on 6 salad
plates to cover the surface completely. Drizzle the sauce decoratively
over the meat in ribbons. Serve immediately.


Carpaccio Sauce

This tasty sauce for Carpaccio is also used for
hamburgers.

Ingredients:
(makes about 2 cups - 250 ml)

3/4 cup homemade mayonnaise
1 to 2 teaspoons Worcestershire sauce, to taste
1 teaspoon fresh lemon juice
2 to 3 tablespoons milk
salt
freshly ground white pepper

Recipe:

Put the mayonnaise in a bowl and whisk in the Worcestershire sauce and
lemon juice. Whisk in enough milk to make a thin sauce that just coats
the back of a wooden spoon. Taste the sauce and adjust the seasoning
with some salt and pepper and more Worcestershire sauce and/or lemon
juice to taste.

In Italy "Carpaccio" sauce is made with lemon, oil and black pepper. Thin
slices of meat are often covered with "rucola" and scales of reggiano
cheese. In nothern Italy they often replace cheese with slices of truffles.

--
Cheers
Pandora
"Victor Sack" > ha scritto nel messaggio
. ..
> Bob Terwilliger > wrote:
>
>> Do you think carpaccio isn't
>> supposed to be pounded?
>
> I do. Here is the recipe, straight from the source:
> <http://www.cipriani.com/cipriani/Consigli/carpaccioe.htm> and
> <http://www.cipriani.com/cipriani/Consigli/salsacarpaccioe.htm>.
>
> Victor
>
> Carpaccio
>
> Ingredients:
> (serves 6 as a first course)
>
> 3 pounds boned shell of beaf (1.350 g), to yield 1 1/2 pounds after
> trimming (675 g)
> 1 recipe Carpaccio Sauce
> salt
>
> Recipe:
>
> Trim every bit of fat, sinew, or gristle from the boned shell, leaving a
> small cylinder of tender meat. Chill the meat well. Using a razor-sharp
> knife, slice the meat paper-thin. Arrange the slices of meat on 6 salad
> plates to cover the surface completely. Drizzle the sauce decoratively
> over the meat in ribbons. Serve immediately.
>
>
> Carpaccio Sauce
>
> This tasty sauce for Carpaccio is also used for
> hamburgers.
>
> Ingredients:
> (makes about 2 cups - 250 ml)
>
> 3/4 cup homemade mayonnaise
> 1 to 2 teaspoons Worcestershire sauce, to taste
> 1 teaspoon fresh lemon juice
> 2 to 3 tablespoons milk
> salt
> freshly ground white pepper
>
> Recipe:
>
> Put the mayonnaise in a bowl and whisk in the Worcestershire sauce and
> lemon juice. Whisk in enough milk to make a thin sauce that just coats
> the back of a wooden spoon. Taste the sauce and adjust the seasoning
> with some salt and pepper and more Worcestershire sauce and/or lemon
> juice to taste.

Bob Terwilliger wrote:
>
> I'm not disputing that "scallopini" is a word. But the word that *I* used is
> also a word, and it means something DIFFERENT than the word you are trying
> to force upon us. I'm sure you already looked it up, but you're hoping to
> suppress the information because it clearly exposes your ignorance:
>
> http://dictionary.reference.com/search?q=scallopine

That's not a dictionary... you're as bad as sqwertz using Google for a
dictionary. Next yoose imbeciles will be using Wikipeadia as a
reference.

Pandora > wrote:

> In Italy "Carpaccio" sauce is made with lemon, oil and black pepper. Thin
> slices of meat are often covered with "rucola" and scales of reggiano
> cheese. In nothern Italy they often replace cheese with slices of truffles.

Yes, I know and I prefer those versions to the real one. However, there
is really only one recipe for Carpaccio and its sauce - the original one
from Harry's Bar in Venice, Italy, where it was invented and named.
That is the recipe I posted. Like some other recipes of this kind, it
is cast in stone and, short of resurrecting the old Commendatore and
making him change it, it will forever remain the same. For everything
else, as in your example, the usage is indeed "Carpaccio", a pretender
or a different dish altogether, no matter how good it happens to be.

BTW, the names chosen by the Commendatore for the dishes/drinks he
invented, Carpaccio and Bellini, reflect his good taste for painters as
well. He didn't name them after "those parvenus Titian and Tintoretto",
to quote R. W. Apple Jr.

Victor

P.S. I wonder if you realise that some of your postings are hardly
readable. This is not just because of your atrocious posting style
(top-posting and failure to snip), but also because of the broken piece
of software (Outlook Express) which you have chosen to use and which
continues to violate or ignore most every Usenet technical convention.
Do you even know that you put the whole quoted text of my message in
your .sig? Here is how your post looks like in the article window of my
newsreader: <http://vsack.homepage.t-online.de/sig.jpg>. Some people -
and there are quite a few of them - may choose to make .sigs totally
invisible - good newsreaders make it possible.

Why not install a good newsreader? Unlike OE, it also won't strip
anything of four characters or fewer followed by a colon in the subject
header (like "OT:", "REC:", or "PING:"), effectively sabotaging any
attempts to either killfile or highlight such threads. There is not a
single OE user posting to rfc that has not done this! Why? What's so
hard about installing a good newsreader?

"Victor Sack" > wrote in message
>
> Yes, I know and I prefer those versions to the real one. However, there
> is really only one recipe for Carpaccio and its sauce - the original one
> from Harry's Bar in Venice, Italy, where it was invented and named.
> That is the recipe I posted.


It was named after the Venetian painter Vittore Carpaccio, famous for his
use of bright red-and-white colors.
Harry's is also where the Bellini was first concocted. Bellini was also a
painter.

We recently stayed a couple of nights at the Hotel Bellini, near the
vaporetti stop at the other end of the canal from Harry's.

"Victor Sack" > ha scritto nel messaggio
...
> Pandora > wrote:
>
>> In Italy "Carpaccio" sauce is made with lemon, oil and black pepper. Thin
>> slices of meat are often covered with "rucola" and scales of reggiano
>> cheese. In nothern Italy they often replace cheese with slices of
>> truffles.
>
> Yes, I know and I prefer those versions to the real one. However, there
> is really only one recipe for Carpaccio and its sauce - the original one
> from Harry's Bar in Venice, Italy, where it was invented and named.
> That is the recipe I posted. Like some other recipes of this kind, it
> is cast in stone and, short of resurrecting the old Commendatore and
> making him change it, it will forever remain the same. For everything
> else, as in your example, the usage is indeed "Carpaccio", a pretender
> or a different dish altogether, no matter how good it happens to be.

I have never heard of the recipe you have mentioned!

>
> BTW, the names chosen by the Commendatore for the dishes/drinks he
> invented, Carpaccio and Bellini, reflect his good taste for painters as
> well. He didn't name them after "those parvenus Titian and Tintoretto",
> to quote R. W. Apple Jr.
>
> Victor
>
> P.S. I wonder if you realise that some of your postings are hardly
> readable. This is not just because of your atrocious posting style
> (top-posting and failure to snip),

I don't snip, because only few persons in this NG do like that. I see that
everybody or the most of them, report every word of the previous post. And
it is not a very bad idea, because with all the hundred of post there are,
you can't remember what the person has sayed.

>but also because of the broken piece
> of software (Outlook Express) which you have chosen to use and which
> continues to violate or ignore most every Usenet technical convention.
> Do you even know that you put the whole quoted text of my message in
> your .sig? Here is how your post looks like in the article window of my
> newsreader: <http://vsack.homepage.t-online.de/sig.jpg>. Some people -
> and there are quite a few of them - may choose to make .sigs totally
> invisible - good newsreaders make it possible.

Sorry but I Am not very expert with PC. And BTW I do what other persons do
in this NG.

>
> Why not install a good newsreader? Unlike OE, it also won't strip
> anything of four characters or fewer followed by a colon in the subject
> header (like "OT:", "REC:", or "PING:"), effectively sabotaging any
> attempts to either killfile or highlight such threads. There is not a
> single OE user posting to rfc that has not done this! Why? What's so
> hard about installing a good newsreader?

Because I don't understand why I must change. I haven't told you to change
somewhat in your computer. I think everybody is free to use what he likes.
Don't you think so?
And then, if you find that is difficult to answer to me, don't answer.
It's a fortune for you that I don't post 10 or 20 post a day.

--
Cheers
Pandora
>

Pandora > wrote:

> "Victor Sack" > ha scritto
> >
> > However, there
> > is really only one recipe for Carpaccio and its sauce - the original one
> > from Harry's Bar in Venice, Italy, where it was invented and named.
>
> I have never heard of the recipe you have mentioned!

Yes, that much is clear.

> I don't snip, because only few persons in this NG do like that.

Guess again.

> I see that
> everybody or the most of them, report every word of the previous post. And
> it is not a very bad idea, because with all the hundred of post there are,
> you can't remember what the person has sayed.

The idea is to leave just enough to provide context. You didn't know
that?

> Sorry but I Am not very expert with PC.

Neither are most of those who use good newsreaders, including myself.

> And BTW I do what other persons do
> in this NG.

No, you don't. Very few people put quoted text of the previous message
in their .sigs.

> > Why not install a good newsreader? Unlike OE, it also won't strip
> > anything of four characters or fewer followed by a colon in the subject
> > header (like "OT:", "REC:", or "PING:"), effectively sabotaging any
> > attempts to either killfile or highlight such threads. There is not a
> > single OE user posting to rfc that has not done this! Why? What's so
> > hard about installing a good newsreader?
>
> Because I don't understand why I must change.

You didn't read the above? Was the explanation unclear? Here it is
again, in somewhat different words: *You* sabotage *my* and other
people's efforts to filter out or to highlight postings or threads with
the subject matter indicated by "OT:", "REC:", or "PING:" in the subject
header.

> I haven't told you to change
> somewhat in your computer. I think everybody is free to use what he likes.
> Don't you think so?

No, I don't. Not as long as I live among other people and interact with
them. Your don't-care, only-I-count attitude is typical of spoiled
brats (of any age).

The way you post and the newsreader you use is the exact counterpart to
your clothes, personal hygiene, and the way you address people in 'real'
life. Wait, I can just see you out in the street...

I like the way your hitched-up skirt is showing off the pink colour of
the directoire drawers you are wearing. I especially like that they are
the exact shade of the curlers in your hair. The way they contrast with
that purple stain on your open dressing gown is simply breathtaking.
That tattoo on your left breast is cute but was clearly applied a long
time ago, and the 'artist' forgot to take the inevitable effects of
sagging into account. A pretty large piece of raw onion you ate last
week is wedged between your front teeth. It is turned sideways, which
is good because it covers the space left by the two missing ones. The
last slice of cucumber from the mask you applied Monday night is still
sticking to your forehead, giving a certain je-ne-sais-quoi to your
otherwise declassé appearance. The miasma of chronic halitosis and body
odour emanating from your general direction is somewhat knee-weakening
but it also makes my eyes water, with the pleasing effect of softening
the visual impression you leave. I just wish your voice weren't that
shrill, especially so late at night, and that you would stop bumping me
with your behind every time you pass...

> And then, if you find that is difficult to answer to me, don't answer.
> It's a fortune for you that I don't post 10 or 20 post a day.

Thank God for small favours!

Victor

Victor wrote:

> You didn't read the above? Was the explanation unclear? Here it is
> again, in somewhat different words: *You* sabotage *my* and other
> people's efforts to filter out or to highlight postings or threads with
> the subject matter indicated by "OT:", "REC:", or "PING:" in the subject
> header.

I'm a little unclear about this as well. I use OE and I still have "" in
the Subject line. How is your filtering being sabotaged?

Bob

Bob Terwilliger > wrote:

> Victor wrote:
>
> > You didn't read the above? Was the explanation unclear? Here it is
> > again, in somewhat different words: *You* sabotage *my* and other
> > people's efforts to filter out or to highlight postings or threads with
> > the subject matter indicated by "OT:", "REC:", or "PING:" in the subject
> > header.
>
> I'm a little unclear about this as well. I use OE and I still have "" in
> the Subject line. How is your filtering being sabotaged?

OK, check out the "PING: Bob Terwilliger (Creamy Greens Soup Rec.)"
thread. That is the subject header of the message posted by Jude, the
OP. You replied to that message directly, yet your subject header was
"Bob Terwilliger (Creamy Greens Soup Rec.)", missing the "PING". So, if
I wanted to filter out or highlight all "PING" posts, I'd miss yours.

Victor

Victor wrote:

> OK, check out the "PING: Bob Terwilliger (Creamy Greens Soup Rec.)"
> thread. That is the subject header of the message posted by Jude, the
> OP. You replied to that message directly, yet your subject header was
> "Bob Terwilliger (Creamy Greens Soup Rec.)", missing the "PING". So, if
> I wanted to filter out or highlight all "PING" posts, I'd miss yours.

Yeah, I noticed that right after I my query to you. :-)

Being a conscientious netizen, I'll take pains to make sure that if OE
changes the Subject line, I'll change it back. It's not a big thing for me
to make that check, and I see how it can affect your filters.

(But I'm still going to stick with OE.)

Bob

"Victor Sack" > ha scritto nel messaggio
. ..
> Pandora > wrote:
>
>> "Victor Sack" > ha scritto
>> >
>> > However, there
>> > is really only one recipe for Carpaccio and its sauce - the original
>> > one
>> > from Harry's Bar in Venice, Italy, where it was invented and named.
>>
>> I have never heard of the recipe you have mentioned!
>
> Yes, that much is clear.
>
>> I don't snip, because only few persons in this NG do like that.
>
> Guess again.
>
>> I see that
>> everybody or the most of them, report every word of the previous post.
>> And
>> it is not a very bad idea, because with all the hundred of post there
>> are,
>> you can't remember what the person has sayed.
>
> The idea is to leave just enough to provide context. You didn't know
> that?
>
>> Sorry but I Am not very expert with PC.
>
> Neither are most of those who use good newsreaders, including myself.
>
>> And BTW I do what other persons do
>> in this NG.
>
> No, you don't. Very few people put quoted text of the previous message
> in their .sigs.
>
>> > Why not install a good newsreader? Unlike OE, it also won't strip
>> > anything of four characters or fewer followed by a colon in the subject
>> > header (like "OT:", "REC:", or "PING:"), effectively sabotaging any
>> > attempts to either killfile or highlight such threads. There is not a
>> > single OE user posting to rfc that has not done this! Why? What's so
>> > hard about installing a good newsreader?
>>
>> Because I don't understand why I must change.
>
> You didn't read the above? Was the explanation unclear? Here it is
> again, in somewhat different words: *You* sabotage *my* and other
> people's efforts to filter out or to highlight postings or threads with
> the subject matter indicated by "OT:", "REC:", or "PING:" in the subject
> header.
>
>> I haven't told you to change
>> somewhat in your computer. I think everybody is free to use what he
>> likes.
>> Don't you think so?
>
> No, I don't. Not as long as I live among other people and interact with
> them. Your don't-care, only-I-count attitude is typical of spoiled
> brats (of any age).
>
> The way you post and the newsreader you use is the exact counterpart to
> your clothes, personal hygiene, and the way you address people in 'real'
> life. Wait, I can just see you out in the street...
>
> I like the way your hitched-up skirt is showing off the pink colour of
> the directoire drawers you are wearing. I especially like that they are
> the exact shade of the curlers in your hair. The way they contrast with
> that purple stain on your open dressing gown is simply breathtaking.
> That tattoo on your left breast is cute but was clearly applied a long
> time ago, and the 'artist' forgot to take the inevitable effects of
> sagging into account. A pretty large piece of raw onion you ate last
> week is wedged between your front teeth. It is turned sideways, which
> is good because it covers the space left by the two missing ones. The
> last slice of cucumber from the mask you applied Monday night is still
> sticking to your forehead, giving a certain je-ne-sais-quoi to your
> otherwise declassé appearance. The miasma of chronic halitosis and body
> odour emanating from your general direction is somewhat knee-weakening
> but it also makes my eyes water, with the pleasing effect of softening
> the visual impression you leave. I just wish your voice weren't that
> shrill, especially so late at night, and that you would stop bumping me
> with your behind every time you pass...
>
>> And then, if you find that is difficult to answer to me, don't answer.
>> It's a fortune for you that I don't post 10 or 20 post a day.
>
> Thank God for small favours!
>
> Victor

I like the cabbage you have on your face
Pandora

>>> And then, if you find that is difficult to answer to me, don't answer.
>>> It's a fortune for you that I don't post 10 or 20 post a day.
>>
>> Thank God for small favours!
>>
>> Victor
>
> I like the cabbage you have on your face
> Pandora
Pandora, here is what I think you intend to say.
"It's fortunate for you ...."
It took me a while to figure out what you were saying, even though I got the
intent.
Now, I'm trying to figure out the cabbage. :-)))
Dee Dee

Pandora wrote:

>
> "Victor Sack" > ha scritto nel messaggio
> . ..
>Pandora > wrote:

[massive snip]

> > > And then, if you find that is difficult to answer to me, don't
> > > answer. It's a fortune for you that I don't post 10 or 20 post a
> > > day.
> >
> > Thank God for small favours!
> >
> > Victor
>
> I like the cabbage you have on your face


Steve and Victor are right. You need to start doing some reasonable
snipping of your quotes. It's the polite thing to do. You don't want to
be rude, do you?



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Dee Randall" > ha scritto nel messaggio
...
>>>> And then, if you find that is difficult to answer to me, don't answer.
>>>> It's a fortune for you that I don't post 10 or 20 post a day.
>>>
>>> Thank God for small favours!
>>>
>>> Victor
>>
>> I like the cabbage you have on your face
>> Pandora
> Pandora, here is what I think you intend to say.
> "It's fortunate for you ...."
> It took me a while to figure out what you were saying, even though I got
> the intent.
> Now, I'm trying to figure out the cabbage. :-)))
> Dee Dee
>
>

Thank you for the correction: i must say "it's fortunate for you".
You should try to figure out the cabbage (ROTFL) because you would
understand the funny words that Viktor told me DDDDDD

--
Cheers
Pandora

[CUT]> Brian
>
> --
> If televison's a babysitter, the Internet is a drunk librarian who
> won't shut up.
> -- Dorothy Gambrell (http://catandgirl.com)

Yes.When I remember

--
Cheers
Pandora

Pandora wrote:

>
> [CUT]> Brian
> >
> > -- If televison's a babysitter, the Internet is a drunk librarian
> > who won't shut up.
> > -- Dorothy Gambrell (http://catandgirl.com)
>
> Yes.When I remember

This is a case of overtrimming. You didn't leave enough for context, so
the "Yes" remark is meaningless. This isn't that hard. Even Sheldon can
usually do that right.

One of the main things to remember is that .sigs should always be
trimmed unless you are specifically commenting on them. Many
newsreaders will do that for you automatically.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Default User" > ha scritto nel messaggio
...
> Pandora wrote:
>
>>
>> [CUT]> Brian

I 'll try
Pandora

Pandora wrote:

>
> "Default User" > ha scritto nel messaggio
> ...
> > Pandora wrote:
> >
> > >
> >>[CUT]> Brian
>
> I 'll try

I tried to help you, but I'm not going to put up with this kind of
crap. You're on your own.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Default User" > wrote

> I tried to help you, but I'm not going to put up with this kind of
> crap. You're on your own.

She's yankin your chain.

nancy

Nancy Young wrote:

>
> "Default User" > wrote
>
> > I tried to help you, but I'm not going to put up with this kind of
> > crap. You're on your own.
>
> She's yankin your chain.

I understand that, that's what I mean by "this crap". Her posting style
needs to improve, so she doesn't to act like a bitch about it.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Steve Wertz > wrote:

> I don't know why MS can't fix something as simple as that. It's
> like they *purposely* designed it that way: to be broken.

That's exactly what they did - it was originally localisation gone amok.
Some years ago they released localised versions in several languages and
saw it fit to localise "Re", even though it is not specifically English
but Latin, international, and known to one and all. So, they replaced
it with local contractions, such as "Antw", "SV", etc. Then they
discovered that people actually communicate with one another and that
they use various localised versions, as well as totally unrelated
software. So, subject headers with such beautiful strings as "Antw:
SV: Antw: SV: This is crazy!" began to appear. After a while, MS
started to backpedal and replaced all the local contractions with "Re"
again. Still, there were - and still are - a lot of old versions around
and MS decided that it would be a good idea to delete automatically
anything with four letters or fewer followed by a colon in the subject
header. They have a colon in their heads.

The only software I know that is remotely as bad as OE in this respect,
is Novell GroupWise, but fortunately I have yet to see anyone posting to
Usenet with it.

ObFood: Rolled pig's spleen. The recipe is from _Nose to Tail Eating_
by the great Fergus Henderson.

Victor

Rolled Pig's Spleen
per person

People venting their spleens have been a bad press gastronomically for
the organ. Please do not be deterred; spleens are a joy to cook with
and eat, and the texture is not dissimilar to liver.

1 pig's spleen (given prior warning, your butcher should have no problem
obtaining it)
sea salt and pepper
4 sage leaves
2 slices of smoked streaky bacon, not too thin, rind removed
chicken stock, enough to cover the spleen

Lay your spleen out flat (they are a very neat and easy to use organ),
and season. Place your sage leaves along it, then the bacon lengthwise,
roll it up, and skewer it. Place in an ovenproof dish, cover with the
chicken stock, put in a medium oven for 1 1/2 hours, then let them cool
in the stock. When cold they are ready to eat; you can keep them in the
stock you need them.

To serve, remove the skewer, slice into three or four slices (so you get
a cross-section of spleen and bacon spiral), and eat with very thinly
sliced raw red onion and cornichons.