Help! How about making an effort to trim posts?
Please, please, please? It's frustrating to have to scroll through
everyone's posts in order to find a one or two word reply. Yours in
gratitude!

Dora

On 2006-06-08, limey > wrote:

> Help! How about making an effort to trim posts?
> Please, please, please?

You're spitting into the wind, Dora. This is one of the worst
newsgroups on record with respect to trimming. Your plea has been
echoed countless times on this group and it falls on deaf ears. Do
like I do. If your newsreader summary indicates the number of lines in a
post, note the number and do a mental filter. If it's over about 40
lines, ignore it and move on.

nb

limey wrote:
I always thought I was quite good at trimming, but maybe I am slipping.
--

CC

On 2006-06-08, Chatty Cathy > wrote:
> limey wrote:
> I always thought I was quite good at trimming, but maybe I am slipping.

Yes, but there's such a thing as too much trimming. For instance, who
are you replying to? I can't tell because you've trimmed the
attributes.

http://www.html-faq.com/etiquette/

nb ...aka Missed Manners

notbob wrote:
> On 2006-06-08, Chatty Cathy > wrote:
>> limey wrote:
>>
<snip>
> Yes, but there's such a thing as too much trimming. For instance, who
> are you replying to?

"l i m e y w r o t e"
<snip>
>
> nb ...aka Missed Manners

Cheers.. Miss Piggy - sorry couldn't help it.

On 2006-06-08, Chatty Cathy > wrote:

> "l i m e y w r o t e"

> Cheers.. Miss Piggy - sorry couldn't help it.

DOH! I've run into this before. It's either my:

1) newsreader
2) newsserver
3) brain
4) all the above

It can usually be corrected by restarting my newsreader.

nb (restarting)

limey wrote:
> Help! How about making an effort to trim posts? [snip]
>
And if you must respond to the crossposted threads, please trim the
groups to just the one you want to appear in. -aem

notbob wrote:
>
> DOH! I've run into this before. It's either my:
>
> 1) newsreader
> 2) newsserver
> 3) brain
> 4) all the above
>
> It can usually be corrected by restarting my newsreader.
>
> nb (restarting)
>
ROFL

--
Cheers
Chatty Cathy

"aem" > wrote in news:1149806687.439342.88280
@u72g2000cwu.googlegroups.com:

>
> limey wrote:
>> Help! How about making an effort to trim posts? [snip]
>>
> And if you must respond to the crossposted threads, please trim the
> groups to just the one you want to appear in. -aem


aem,

My newsreader cancels out crossposted newsgroups. I only see and can
reply to the newsgroup I'm in.

Andy

Before Sheldon can say it:

"And, if it's cute enough, post your trim!"

--Blair

limey wrote:
>
> Help! How about making an effort to trim posts?
> Please, please, please? It's frustrating to have to scroll through
> everyone's posts in order to find a one or two word reply. Yours in
> gratitude!

I whole heartedly agree. It is very frustrating, and when people have
frequently made the plea, it comes across as just rude and thoughtless
to not trim.
To be blunt, just today the worst offenders appeared to be: Ophelia,
Wayne (though he tries to remember at times), Dee Randall and Alan.

Ob Food: Alan, made grilled asparagus per your directions in a post long
ago (googled for "grilled asparagus) and was blown away! Oiled some fat
spears down, sprinkled with kosher salt, grilled, then when done (about
10 min tops) sprinkled with fresh lemon juice. Was the perfect simple
side for a grilled meal. Thanks!

"goomba38" > wrote in message
. ..
> To be blunt, just today the worst offenders appeared to be: Ophelia, Wayne
> (though he tries to remember at times), Dee Randall and Alan.

At least I'm in the best of company.
Dee Dee

goomba38 wrote:
>
> Ob Food: Alan, made grilled asparagus per your directions in a post long
> ago (googled for "grilled asparagus) and was blown away! Oiled some fat
> spears down, sprinkled with kosher salt, grilled, then when done (about
> 10 min tops) sprinkled with fresh lemon juice. Was the perfect simple
> side for a grilled meal. Thanks!
>

It's my contention that if you oiled, salted, and grilled a wooden
spoon, it would make an excellent side dish.

--Blair
"Note 1/6th-inch trim."

On Thu, 08 Jun 2006 19:30:37 GMT, limey wrote:

>
> Help! How about making an effort to trim posts?
> Please, please, please? It's frustrating to have to scroll through
> everyone's posts in order to find a one or two word reply. Yours in
> gratitude!
>
> Dora
>
>

You just presented the real reason people prefer to top post.
So much for the bottom feeders (errrrrr), I mean posters.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On Thu, 08 Jun 2006 15:49:18 -0500, notbob wrote:

> nb ...aka Missed Manners

Really? Not Mr. Manners?
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

"notbob" > wrote in message
. ..
> On 2006-06-08, Chatty Cathy > wrote:
>> limey wrote:
>> I always thought I was quite good at trimming, but maybe I am
>> slipping.
>
> Yes, but there's such a thing as too much trimming. For instance, who
> are you replying to? I can't tell because you've trimmed the
> attributes.

Doesn't your newsreader show the threads?

goomba38 wrote:

> limey wrote:
> >
> > Help! How about making an effort to trim posts?
> > Please, please, please? It's frustrating to have to scroll through
> > everyone's posts in order to find a one or two word reply. Yours in
> > gratitude!
>
> I whole heartedly agree. It is very frustrating, and when people have
> frequently made the plea, it comes across as just rude and thoughtless
> to not trim.
> To be blunt, just today the worst offenders appeared to be: Ophelia,
> Wayne (though he tries to remember at times), Dee Randall and Alan.


As much as I ADORE Om, it's a real chore to go through her posts, as
far as I can see she hardly ever trims her posts...wouldn't be such a
prob if she only posted a little bit, but she posts a lot. I like the
content of Om's posts, but PLEASE honey, trim those posts!

--
Best
Greg

"Steve Wertz" > wrote in message
...

> Some people are notorious for just replying at the bottom without
> any consideration of what's been quoted above. They're easy to
> identify and killfile.

Read any good books lately?

I'm just kidding!

"Blair P. Houghton" > wrote in message
ups.com...

> It's my contention that if you oiled, salted, and grilled a wooden
> spoon, it would make an excellent side dish.

This is interesting to me. Can you please describe the oiling process?
What sort of oil? How much? Applied how? How much? And whatever else you
feel is necessary to know about this.

Thanks!

Oh, and by the way, the original poster mentioned lemon juice, but you
omitted it. Was that on purpose? What are your thoughts on this, please?

Mordechai

Oh pshaw, on Thu 08 Jun 2006 10:04:06p, Mordechai Housman meant to say...

> "Blair P. Houghton" > wrote in message
> ups.com...
>
>> It's my contention that if you oiled, salted, and grilled a wooden
>> spoon, it would make an excellent side dish.
>
> This is interesting to me. Can you please describe the oiling process?
> What sort of oil? How much? Applied how? How much? And whatever else you
> feel is necessary to know about this.
>
> Thanks!
>
> Oh, and by the way, the original poster mentioned lemon juice, but you
> omitted it. Was that on purpose? What are your thoughts on this, please?
>
> Mordechai

Most of what you do is a matter of taste, although oil is an essential in
grilling vegetables and most other items except meat. Again, preference,
but I almost always use olive oil. Flavoring agents such as granulated
garlic, herbs, etc. can always be sprinkled on as desired. A salt more
coarse than the usual granulated salt seems to work better. Lemon juice,
balsamic vinegar, or other flavored vinegars are nice additions but not
essential to the process. The process of oiling can vary with the item
being oiled. Tossing in a plasic bag or a bowl or drizzling directly onto
the items is probably the most common. The oil may also be brushed on.
Bottom line is how do you want it to taste? Use what you like.

--
Wayne Boatwright @¿@¬
_____________________

Wayne Boatwright wrote on 09 Jun 2006 in rec.food.cooking

> > Oh, and by the way, the original poster mentioned lemon juice, but
> > you omitted it. Was that on purpose? What are your thoughts on this,
> > please?
> >
> > Mordechai
>
> Most of what you do is a matter of taste, although oil is an essential
> in grilling vegetables and most other items except meat. Again,
> preference, but I almost always use olive oil. Flavoring agents such
> as granulated garlic, herbs, etc. can always be sprinkled on as
> desired. A salt more coarse than the usual granulated salt seems to
> work better. Lemon juice, balsamic vinegar, or other flavored
> vinegars are nice additions but not essential to the process. The
> process of oiling can vary with the item being oiled. Tossing in a
> plasic bag or a bowl or drizzling directly onto the items is probably
> the most common. The oil may also be brushed on. Bottom line is how
> do you want it to taste? Use what you like.
>
> --
> Wayne Boatwright @¨@ª
> _____________________
>

My preference is using commercial Italian Salad dressing as the oil and
for seasoning... Maggi sauce. I never use salt as the Maggi sauce is
salty enough for me. I marinate slightly before grilling (10 minutes) and
brush with the mix while grilling. I use, on average about 1/4 of a
bottle salad dressing to 2 tbsp of the Maggi sauce.

--
-Alan

G'day Dora,

It would help if the Luddites acknowledged that a short reply should
be at the *top*. ;-)

In article <xV_hg.6726$td6.6540@trnddc02>, "limey"
> wrote:
>
>Help! How about making an effort to trim posts?
>Please, please, please? It's frustrating to have to scroll through
>everyone's posts in order to find a one or two word reply. Yours in
>gratitude!

Cheers, Phred.

--
LID

In article 9>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> the items is probably the most common. The oil may also be brushed on.
> Bottom line is how do you want it to taste? Use what you like.


don't you ever just dump a little into the palm of your hand and apply
it that way? I would.
--
-Barb
<http://jamlady.eboard.com> Updated 5/29/2006, What They Did For Love
"If it's not worth doing to excess, it's not worth doing at all."

sf wrote:

> On Thu, 08 Jun 2006 19:30:37 GMT, limey wrote:
>
> >
> > Help! How about making an effort to trim posts?
> > Please, please, please? It's frustrating to have to scroll
> > through everyone's posts in order to find a one or two word reply.
> > Yours in gratitude!
> >
> > Dora
> >
> >
>
> You just presented the real reason people prefer to top post.
> So much for the bottom feeders (errrrrr), I mean posters.

Dumb reasoning. That fact that some people aren't correctly using the
proper doesn't mean another, even more annoying, method is correct.



Brian

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

Mordechai Housman wrote:

> "notbob" > wrote in message
> . .. >On 2006-06-08,
> Chatty Cathy > wrote:
> > > limey wrote:
> >> I always thought I was quite good at trimming, but maybe I am
> slipping.
> >
> > Yes, but there's such a thing as too much trimming. For instance,
> > who are you replying to? I can't tell because you've trimmed the
> > attributes.
>
> Doesn't your newsreader show the threads?

What does that have to do with it? Each post should have enough quotes
to provide context, and no more. Threading has nothing to do with it.



Brian

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

Phred wrote:

>
> G'day Dora,
>
> It would help if the Luddites acknowledged that a short reply should
> be at the top. ;-)

Wrong. Short replies should have short quotes.



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 in message
...
> Mordechai Housman wrote:
>
>> "notbob" > wrote in message
>> . .. >On 2006-06-08,
>> Chatty Cathy > wrote:
>> > > limey wrote:
>> >> I always thought I was quite good at trimming, but maybe I am
>> slipping.
>> >
>> > Yes, but there's such a thing as too much trimming. For instance,
>> > who are you replying to? I can't tell because you've trimmed the
>> > attributes.
>>
>> Doesn't your newsreader show the threads?
>
> What does that have to do with it? Each post should have enough quotes
> to provide context, and no more. Threading has nothing to do with it.
> Brian

The CTRL-END shortcut solves everything, assuming people are posting in the
same way most of the world reads a book: From top to bottom.

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> Oh pshaw, on Thu 08 Jun 2006 10:04:06p, Mordechai Housman meant to
> say...
>
>> "Blair P. Houghton" > wrote in message
>> ups.com...
>>
>>> It's my contention that if you oiled, salted, and grilled a wooden
>>> spoon, it would make an excellent side dish.
>>
>> This is interesting to me. Can you please describe the oiling
>> process?
>> What sort of oil? How much? Applied how? How much? And whatever else
>> you
>> feel is necessary to know about this.
>>
>> Thanks!
>>
>> Oh, and by the way, the original poster mentioned lemon juice, but
>> you
>> omitted it. Was that on purpose? What are your thoughts on this,
>> please?
>>
>> Mordechai
>
> Most of what you do is a matter of taste, although oil is an essential
> in
> grilling vegetables and most other items except meat. Again,
> preference,
> but I almost always use olive oil. Flavoring agents such as
> granulated
> garlic, herbs, etc. can always be sprinkled on as desired. A salt
> more
> coarse than the usual granulated salt seems to work better. Lemon
> juice,
> balsamic vinegar, or other flavored vinegars are nice additions but
> not
> essential to the process. The process of oiling can vary with the
> item
> being oiled. Tossing in a plasic bag or a bowl or drizzling directly
> onto
> the items is probably the most common. The oil may also be brushed
> on.
> Bottom line is how do you want it to taste? Use what you like.

Thank you, Wayne. I am familiar with using "kosher" salt for cooking. I
wouldn't use anything else, of course.

Does all this apply to barbecuing also?

Mordechai Housman wrote:
> "Blair P. Houghton" > wrote in message
> ups.com...
>
>> It's my contention that if you oiled, salted, and grilled a wooden
>> spoon, it would make an excellent side dish.
>
> This is interesting to me. Can you please describe the oiling process?
> What sort of oil? How much? Applied how? How much? And whatever else you
> feel is necessary to know about this.

I put the asparagus into a flat pan and poured olice oil (oh, a couple
tablespoons tops) on them and rotated the spears in the oil to coat them
all . Then I sprinkled with kosher salt. Worked great.

JoeSpareBedroom wrote:

>
> "Default User" > wrote in message
> ...
> > Mordechai Housman wrote:

> > > Doesn't your newsreader show the threads?
> >
> > What does that have to do with it? Each post should have enough
> > quotes to provide context, and no more. Threading has nothing to do
> > with it. Brian
>
> The CTRL-END shortcut solves everything, assuming people are posting
> in the same way most of the world reads a book: From top to bottom.

Only if there are no interspersed comments. To make sure, you have scan
the entire batch of quotes. I get on the top-posters, but the no-trim
bottom-posters are just as guilty if not more so than them.

It's not that hard to do it right. I used to post from trn with
freaking vi as the editor, and I managed to trim my posts. Of course,
trn insisted on it, refusing to post any message that was more than 1/2
quotes.



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

Oh pshaw, On Fri 09 Jun 2006 07:11:13a, Melba's Jammin' was muttering
about...

> In article 9>,
> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
>> the items is probably the most common. The oil may also be brushed on.
>> Bottom line is how do you want it to taste? Use what you like.
>
>
> don't you ever just dump a little into the palm of your hand and apply
> it that way? I would.

I know a lot of people might do that, but I can't stand the feeling of oil on
my hands. Likewise, raw meats. If I have to handle it I use gloves.

--

Wayne Boatwright
__________________________________________________ ________________________

I often wonder ...
What do people mean when they say the computer went down on me?

Oh pshaw, On Fri 09 Jun 2006 09:50:59a, Blair P. Houghton was muttering
about...

>
> Melba's Jammin' wrote:
>> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>>
>> > the items is probably the most common. The oil may also be brushed
>> > on. Bottom line is how do you want it to taste? Use what you like.
>>
>> don't you ever just dump a little into the palm of your hand and apply
>> it
>> that way? I would.
>
> Are we still talking about cooking?

No, suntan lotion.

--

Wayne Boatwright
__________________________________________________ ________________________

I often wonder ...
What do people mean when they say the computer went down on me?

Oh pshaw, On Fri 09 Jun 2006 10:44:51a, Mordechai Housman was muttering
about...

> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>> Oh pshaw, on Thu 08 Jun 2006 10:04:06p, Mordechai Housman meant to
>> say...
>>
>>> "Blair P. Houghton" > wrote in message
>>> ups.com...
>>>
>>>> It's my contention that if you oiled, salted, and grilled a wooden
>>>> spoon, it would make an excellent side dish.
>>>
>>> This is interesting to me. Can you please describe the oiling
>>> process? What sort of oil? How much? Applied how? How much? And
>>> whatever else you feel is necessary to know about this.
>>>
>>> Thanks!
>>>
>>> Oh, and by the way, the original poster mentioned lemon juice, but
>>> you omitted it. Was that on purpose? What are your thoughts on this,
>>> please?
>>>
>>> Mordechai
>>
>> Most of what you do is a matter of taste, although oil is an essential
>> in grilling vegetables and most other items except meat. Again,
>> preference, but I almost always use olive oil. Flavoring agents such
>> as granulated garlic, herbs, etc. can always be sprinkled on as
>> desired. A salt more coarse than the usual granulated salt seems to
>> work better. Lemon juice, balsamic vinegar, or other flavored
>> vinegars are nice additions but not essential to the process. The
>> process of oiling can vary with the item being oiled. Tossing in a
>> plasic bag or a bowl or drizzling directly onto the items is probably
>> the most common. The oil may also be brushed on. Bottom line is how
>> do you want it to taste? Use what you like.
>
> Thank you, Wayne. I am familiar with using "kosher" salt for cooking. I
> wouldn't use anything else, of course.
>
> Does all this apply to barbecuing also?

You're very welcome. I use "kosher" salt for almost all of my cooking, but
not baking. I keep a salt bowl right next to the stove.

Yes, I use the same method on the barbecue grill. For vegetables and
smaller items I use a perforated basket on the barbecue, but one could use
foil that has been pierced in places.

--

Wayne Boatwright
__________________________________________________ ________________________

I often wonder ...
What do people mean when they say the computer went down on me?

In article .com>,
"Blair P. Houghton" > wrote:

> Melba's Jammin' wrote:
> > Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
> >
> > > the items is probably the most common. The oil may also be brushed on.
> > > Bottom line is how do you want it to taste? Use what you like.
> >
> > don't you ever just dump a little into the palm of your hand and apply
> > it that way? I would.
>
> Are we still talking about cooking?
>
> --Blair

Sure.
There's cooking and there's cooking.
--
-Barb
<http://jamlady.eboard.com> Updated 5/29/2006, What They Did For Love
"If it's not worth doing to excess, it's not worth doing at all."

On Thu, 08 Jun 2006 21:47:14 -0700, sf >
rummaged among random neurons and opined:

>On Thu, 08 Jun 2006 19:30:37 GMT, limey wrote:
>
>>
>> Help! How about making an effort to trim posts?
>> Please, please, please? It's frustrating to have to scroll through
>> everyone's posts in order to find a one or two word reply. Yours in
>> gratitude!
>>
>> Dora
>>
>>
>
>You just presented the real reason people prefer to top post.
>So much for the bottom feeders (errrrrr), I mean posters.

Lemme point to http://www.pgacon.com/toporbottom.htm

Just sayin'

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

In article >, "Default User" > wrote:
>Phred wrote:
>
>>
>> G'day Dora,
>>
>> It would help if the Luddites acknowledged that a short reply should
>> be at the top. ;-)
>
>Wrong. Short replies should have short quotes.

Not necessarily.

Cheers, Phred.

--
LID

goomba38 wrote:
> limey wrote:
> >
> > Help! How about making an effort to trim posts?
> > Please, please, please? It's frustrating to have to scroll through
> > everyone's posts in order to find a one or two word reply. Yours in
> > gratitude!
>
> I whole heartedly agree. It is very frustrating, and when people have
> frequently made the plea, it comes across as just rude and thoughtless
> to not trim.
> To be blunt, just today the worst offenders appeared to be: Ophelia,
> Wayne (though he tries to remember at times), Dee Randall and Alan.
>
> Ob Food: Alan, made grilled asparagus per your directions in a post long
> ago (googled for "grilled asparagus) and was blown away! Oiled some fat
> spears down, sprinkled with kosher salt, grilled, then when done (about
> 10 min tops) sprinkled with fresh lemon juice. Was the perfect simple
> side for a grilled meal. Thanks!

me too

Phred wrote:

> In article >, "Default User"
> > wrote:
> > Phred wrote:
> >
> >>
> >> G'day Dora,
> >>
> >> It would help if the Luddites acknowledged that a short reply
> should >> be at the top. ;-)
> >
> > Wrong. Short replies should have short quotes.
>
> Not necessarily.

Yes, necessarily. If you quote a big long post and have just a couple
lines to add, you'd have been better off paraphrasing it rather than
quoting the whole thing.



Brian

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

> wrote in message
oups.com...
>
> goomba38 wrote:
>> limey wrote:
>> >
>> > Help! How about making an effort to trim posts?
>> > Please, please, please? It's frustrating to have to scroll through
>> > everyone's posts in order to find a one or two word reply. Yours in
>> > gratitude!
>>
>> I whole heartedly agree. It is very frustrating, and when people have
>> frequently made the plea, it comes across as just rude and thoughtless
>> to not trim.
>> To be blunt, just today the worst offenders appeared to be: Ophelia,
>> Wayne (though he tries to remember at times), Dee Randall and Alan.
>>
>> Ob Food: Alan, made grilled asparagus per your directions in a post long
>> ago (googled for "grilled asparagus) and was blown away! Oiled some fat
>> spears down, sprinkled with kosher salt, grilled, then when done (about
>> 10 min tops) sprinkled with fresh lemon juice. Was the perfect simple
>> side for a grilled meal. Thanks!
>
> me too

LOL

Ophelia wrote:
> > wrote in message
> oups.com...
>> goomba38 wrote:
>>> limey wrote:
>>>> Help! How about making an effort to trim posts?
>>>> Please, please, please? It's frustrating to have to scroll through
>>>> everyone's posts in order to find a one or two word reply. Yours in
>>>> gratitude!
>>> I whole heartedly agree. It is very frustrating, and when people have
>>> frequently made the plea, it comes across as just rude and thoughtless
>>> to not trim.
>>> To be blunt, just today the worst offenders appeared to be: Ophelia,
>>> Wayne (though he tries to remember at times), Dee Randall and Alan.
>>>
>>> Ob Food: Alan, made grilled asparagus per your directions in a post long
>>> ago (googled for "grilled asparagus) and was blown away! Oiled some fat
>>> spears down, sprinkled with kosher salt, grilled, then when done (about
>>> 10 min tops) sprinkled with fresh lemon juice. Was the perfect simple
>>> side for a grilled meal. Thanks!
>> me too
>
> LOL
>
>
LOL 2

--
Cheers
Chatty Cathy