Hello to all,

I'm a retired Culinary Instructor that has now started teaching cooking
classes to individuals. I also have a started a website that I'll
upload as many cooking clips as I can.

My question to the group is what do you want to see? I've had several
requests for how to poach eggs like the restaurants, so I'll be doing
an eggs benedict clinic this week, but please let me know what
techniques or recipes you would like to see demo'd.

I appreciate your feedback and hope you enjoy the clips I've already
posted to the site. All the clips are free and there is no membership,
etc.

Thanks!!

Check out the clips at www.LRN2cook.com

PS If you've never mastered the pan sauce method check out the pork
with peaches clip.

On Wed, 30 Aug 2006 08:28:19 -0700, chef john is back again:

> Hello to all,

You posted this same spam on August 21, 2006. I mean is this going to be
a weekly spamming event?

Is this type of announcement against the group rules?

I would think many members of the group would enjoy asking for a demo,
and then watching it and hopefully learning something.

What exactly is the problem with the post? I'm new to groups so I
speak from ignorance. Is anyone else upset? I thought spam was for
pay sites, off topic stuff etc. Please help inform me.

Thanks.



jay wrote:
> On Wed, 30 Aug 2006 08:28:19 -0700, chef john is back again:
>
> > Hello to all,
>
> You posted this same spam on August 21, 2006. I mean is this going to be
> a weekly spamming event?

On 2006-08-30, chef john > wrote:
> Is this type of announcement against the group rules?

Yes. It is spam.

> I would think many members of the group would enjoy asking for a demo,
> and then watching it and hopefully learning something.

You assume we don't already know.

> What exactly is the problem with the post?

It's spam.

> I'm new to groups so I speak from ignorance.

You're lying. That makes it worse. Now, you're a spammer and a liar.

> Is anyone else upset? I thought spam was for pay sites, off topic
> stuff etc. Please help inform me.

I see your site and I see more commercial click-throughs than content.
Don't tell me you are not spam. Besides, your website is of poor
construction and useless to anyone not using Windows. Hit the bricks,
chump. You're not welcome, here.

nb

This is the first group I've ever posted to, so I didnt know. I guess
you are some kind of mind reader.

Yes, I do assume many people do not know every culinary technique and
trick, which is why they read groups like this.

The site clearly says "underconstruction" which explain the poor
design and lack of content thus far.

The clips ARE being viewed by people with Macs. Maybe you need to
upgrade or figure out how to work yours properly.

I've gotten lots of great feedback from people less bitter and arrogant
as you.

I'll continue to post until the group admin deletes them.

Thanks for your opinions, you sound like a real nice guy.






notbob wrote:
> On 2006-08-30, chef john > wrote:
> > Is this type of announcement against the group rules?
>
> Yes. It is spam.
>
> > I would think many members of the group would enjoy asking for a demo,
> > and then watching it and hopefully learning something.
>
> You assume we don't already know.
>
> > What exactly is the problem with the post?
>
> It's spam.
>
> > I'm new to groups so I speak from ignorance.
>
> You're lying. That makes it worse. Now, you're a spammer and a liar.
>
> > Is anyone else upset? I thought spam was for pay sites, off topic
> > stuff etc. Please help inform me.
>
> I see your site and I see more commercial click-throughs than content.
> Don't tell me you are not spam. Besides, your website is of poor
> construction and useless to anyone not using Windows. Hit the bricks,
> chump. You're not welcome, here.
>
> nb

chef john wrote:
>
> The site clearly says "underconstruction" which explain the poor
> design and lack of content thus far.

http://www.pgacon.com/web_page_tips.htm

Think you should take special note of point 9.


OBFood: Chicken curry tonight....


--
Cheers
Chatty Cathy

One time on Usenet, "chef john" > said:
> notbob wrote:
> > On 2006-08-30, chef john > wrote:

> > > Is this type of announcement against the group rules?
> >
> > Yes. It is spam.
> >
> > > I would think many members of the group would enjoy asking for a demo,
> > > and then watching it and hopefully learning something.
> >
> > You assume we don't already know.
> >
> > > What exactly is the problem with the post?
> >
> > It's spam.
> >
> > > I'm new to groups so I speak from ignorance.
> >
> > You're lying. That makes it worse. Now, you're a spammer and a liar.
> >
> > > Is anyone else upset? I thought spam was for pay sites, off topic
> > > stuff etc. Please help inform me.
> >
> > I see your site and I see more commercial click-throughs than content.
> > Don't tell me you are not spam. Besides, your website is of poor
> > construction and useless to anyone not using Windows. Hit the bricks,
> > chump. You're not welcome, here.

> This is the first group I've ever posted to, so I didnt know. I
> guess you are some kind of mind reader.

I'm going to assume you really are new to Usenet. If so, you
really need to read this site before you post anything else,
as you don't know how to use this system:

http://users.rcn.com/kateshort/nnq/nnqlinks.html

> Yes, I do assume many people do not know every culinary technique
> and trick, which is why they read groups like this.
>
> The site clearly says "underconstruction" which explain the poor
> design and lack of content thus far.
>
> The clips ARE being viewed by people with Macs. Maybe you need to
> upgrade or figure out how to work yours properly.
>
> I've gotten lots of great feedback from people less bitter and
> arrogant as you.
>
> I'll continue to post until the group admin deletes them.

This is Usenet and there are two types of groups -- moderated &
unmoderated. Unmod groups like this one have no "group admin".
Posters work in co-operation, based on community standards.

> Thanks for your opinions, you sound like a real nice guy.

Actually, notbob usually is a nice guy. He's just sick of spammers
and others who abuse Usenet. Do you want to be part of that catagory?
If not, then read the link I provided...

--
"Kthonian" is Jani in WA
~ mom, Trollop, novice cook ~

chef john, after taking an infinite amount of time, finally, on 30 Aug
2006, typed out:

> Is this type of announcement against the group rules?
>
> I would think many members of the group would enjoy asking for a demo,
> and then watching it and hopefully learning something.
>
> What exactly is the problem with the post? I'm new to groups so I
> speak from ignorance. Is anyone else upset? I thought spam was for
> pay sites, off topic stuff etc. Please help inform me.
>
> Thanks.


I don't think it's spam!

I watched some of the videos and it never set any cookies. It wasn't
"shimmering" with animated gif ADs everywhere, and he's not asking you to
buy anything or register or "pay-per-view"

I'll give him the benefit of the doubt.

It's a bare bones website that is in progress.

I notice chef john (in some videos) has no problem pushing the products
he uses but so what!

My only suggestion is, you need another camera on the set and do simple
video editing. It was very tiresome staring at the cutting board and
nothing else in each video.

Good luck, chef.

Andy

On 2006-08-30, chef john > wrote:

> I'll continue to post until the group admin deletes them.

There is no admin to delete your posts. But, I think you know that.

Let's see, now. You put together a webpage for the purpose of
generating revenue and even know which platforms it works on, but
claim ignorance of usenet and spam, despite posting several times on
more than one newsgroup in the last week. You've made no effort to
join this group in friendly discussion over that time, just post
mulitiple notifications of you new website. I'd say your sincerity is
pretty much a crock, John. Let me reiterate. Your spam is not
welcome.

nb

(see references header if you must see previous text)

Both Jani and notbob were far out of line in their responses to Chef
John. Even by the loosest definition of spam his post did not come
close.

He may not have the fanciest web site around, but the video clips he
referenced in his post were available on the page he linked to and
they were not 'commercial' in any way. The two on the pork
tenderloin were consise and well done.

While some here are mean spirited, others welcome on topic and
meaningful posts such as yours was Chef John.

Andy wrote:

> and he's not asking you to
> buy anything

Andy, Andy, Andy...<Cathy shakes her head>

So what does this mean?

"Our Secret Ingredients: soon you'll be able to order some of our
all-time favorite "secret ingredients"on-line! For now, please check out
the links below to find these amazing products."

Is he gonna give these "secret-ingredients" out for free when his site
is finished?

LOL.

--
Cheers
Chatty Cathy

On Wed, 30 Aug 2006 12:56:50 -0500, notbob > wrote:

>On 2006-08-30, chef john > wrote:
>
>> I'll continue to post until the group admin deletes them.
>
>There is no admin to delete your posts. But, I think you know that.
>
>Let's see, now. You put together a webpage for the purpose of
>generating revenue and even know which platforms it works on, but
>claim ignorance of usenet and spam, despite posting several times on
>more than one newsgroup in the last week. You've made no effort to
>join this group in friendly discussion over that time, just post
>mulitiple notifications of you new website. I'd say your sincerity is
>pretty much a crock, John. Let me reiterate. Your spam is not
>welcome.
>
>nb


It not required that new posters kiss your ass before they post.

He actually posted on topic unlike many of the so-called regulars.

Learn to use a kill file if he bothers you that much.

On 2006-08-30, mike > wrote:


> Even by the loosest definition of spam his post did not come
> close.

I don't mind folks posting info on a commercial or semi-commercial
website. Hell, I do it myself occasionally, as recently as last week,
in fact. If to just provide the group with a heads up, no problem.
But, posting once is just info. Posting the same info 4 times in the
last 10 days, specially by the person who will gain, makes it spam, no
"loose" to it.

nb

On 2006-08-30, mike > wrote:

> It not required that new posters kiss your ass before they post.

This would be difficult, not having posted any links to my ass.

> He actually posted on topic unlike many of the so-called regulars.

He posted four times, all expressly for the purpose of directing
traffic to his website.

> Learn to use a kill file if he bothers you that much.

Words to live by.

nb

A suncere thank you to everyone for all the very usefull info!
....even NB, who IMHO needs to chill out a bit, maybe a nice bowl of
gazpahco!

Of course I'm trying to promote the site! I want as many as possible
to see my videos! The one I'm uploading today is an eggs benedict demo
that I know contains tricks many here probably havent seen before....
like NO DOUBLE BOILER!! I know, shocking.

Yes, eventually I would like guests on the site to be able to purchase
a few "secret ingrs." I use like rosemarysalt or romesco, but this is a
ways off.

In an effort to make my posts less "spamtastic" (thanks Steven
Colbert), I will only mention the dish or technique that I'm demo'ing
with a direct link to that video clip. If someone wants to explore the
site after they arrive so be it.

If anyone has any other suggestions PLEASE let me know. To me the
bottom line is, are these clips enjoyable and eduacational for people
that love food and cooking?

Now, I have some eggs benedict to eat....






notbob wrote:
> On 2006-08-30, mike > wrote:
>
>
> > Even by the loosest definition of spam his post did not come
> > close.
>
> I don't mind folks posting info on a commercial or semi-commercial
> website. Hell, I do it myself occasionally, as recently as last week,
> in fact. If to just provide the group with a heads up, no problem.
> But, posting once is just info. Posting the same info 4 times in the
> last 10 days, specially by the person who will gain, makes it spam, no
> "loose" to it.
>
> nb

On 2006-08-30, chef john > wrote:
>
> Yes, eventually I would like guests on the site to be able to purchase
> a few "secret ingrs."

I rest my case.

nb

On Wed, 30 Aug 2006 13:29:28 -0500, notbob > wrote:

>On 2006-08-30, mike > wrote:
>
>> It not required that new posters kiss your ass before they post.
>
>This would be difficult, not having posted any links to my ass.
>
>> He actually posted on topic unlike many of the so-called regulars.
>
>He posted four times, all expressly for the purpose of directing
>traffic to his website.

So you have come up with your own replacement for the Breibart Index.
Before accusing someone of spamming, you ought to learn what it is.

>
>> Learn to use a kill file if he bothers you that much.
>
>Words to live by.

ROFLMAO

Thank God you rested your case!! Now we can get back to talking about
food!!!!

P.S. Send me your address, I'm also going to sell T-shirts on the
site and I want to send you the one that says, "Gordon Ramsey Thinks
I'm A Donkey" Free. My treat.




notbob wrote:
> On 2006-08-30, chef john > wrote:
> >
> > Yes, eventually I would like guests on the site to be able to purchase
> > a few "secret ingrs."
>
> I rest my case.
>
> nb

On 2006-08-30, mike > wrote:
> So you have come up with your own replacement for the Breibart Index.

Sure. Why not. Which diety reached down and anointed Seth Breibart
as sole arbiter of spam?

> Before accusing someone of spamming, you ought to learn what it is.

I know what it is. It's not exactly rocket science. I doubt there
are too many folks here who would not qualify a repeating post
advocating a commercial website as spam. You may certainly do so, if
you like.

Look Mike, if you don't like me, have out with it and move on. I can
live with it. But, to continue to act as Chef Joe Bob's ....or
whatever his name... apologist is not only silly, but pointless. The
guy has already admitted he's basically interested in promoting his
site so he can sell us stuff. Wow! ..big surprise. But, if you'd
rather continue your float trip down da' Nile, knock yourself out.
Enjoy.

nb

Camera work is bit iffy but the results aren't bad for an non-pro attempt.

But...

Croque Monsieur is a French dish and isn't an open face sandwich as far
as I'm concerned (and certainly doesn't use German Ham or Swiss/Italian
cheese).

Steve



chef john wrote:
> Hello to all,
>
> I'm a retired Culinary Instructor that has now started teaching cooking
> classes to individuals. I also have a started a website that I'll
> upload as many cooking clips as I can.
>

On 2006-08-30, chef john > wrote:
> Thank God you rested your case!! Now we can get back to talking about
> food!!!!

"Back to"? I don't recall any post of you discussing food.

> I'm A Donkey" Free. My treat.

A bribe. How quaint.

nb

Steve,

This version is from the tartine bakery I mentioned on the page. Not
sure how "pure" it is, but it is delicious! And yes the French are
huge fans of Swiss cheese in their dishes, Gruyere is very common for
things like french onion soup, potato gratins, etc.

I beleive it has something to do with the Swiss being one of the few
countries the French have never surrendered to. ; )

Thanks for the feedback!




Steve Y wrote:
> Camera work is bit iffy but the results aren't bad for an non-pro attempt.
>
> But...
>
> Croque Monsieur is a French dish and isn't an open face sandwich as far
> as I'm concerned (and certainly doesn't use German Ham or Swiss/Italian
> cheese).
>
> Steve
>
>
>
> chef john wrote:
> > Hello to all,
> >
> > I'm a retired Culinary Instructor that has now started teaching cooking
> > classes to individuals. I also have a started a website that I'll
> > upload as many cooking clips as I can.
> >

Well, I was kidding.... I certainly dont want to be busted for lying,
spamming AND bribbery!

Just wondering, is Dwight your favorite character from "The Office?"




notbob wrote:
> On 2006-08-30, chef john > wrote:
> > Thank God you rested your case!! Now we can get back to talking about
> > food!!!!
>
> "Back to"? I don't recall any post of you discussing food.
>
> > I'm A Donkey" Free. My treat.
>
> A bribe. How quaint.
>
> nb

On 2006-08-30, chef john > wrote:

> Just wondering, is Dwight your favorite character from "The Office?"

What's The Office?

On 2006-08-30, chef john > wrote:
> Well, I was kidding.... I certainly dont want to be busted for lying,
> spamming AND bribbery!

You certainly seem to have a lot of time for chewing the fat. You
ever gonna get around to talking about food? I'll give ya' a little
nudge.

Q. What *is* your technique for making hollandaise without a double
boiler? A zabaglione pan held over an open flame?

I'd watch one of your videos, but they evidently require the latest
windows or mac which I don't have.

nb

notbob wrote:
> On 2006-08-30, mike > wrote:

>> Before accusing someone of spamming, you ought to learn what it is.

>
> Look Mike, if you don't like me, have out with it and move on. I can
> live with it. But, to continue to act as Chef Joe Bob's ....or
> whatever his name... apologist is not only silly, but pointless.

That reminds me... I need to finish knitting that pair of socks...


> The guy has already admitted he's basically interested in promoting his
> site so he can sell us stuff. Wow! ..big surprise.

Yup. I don't think I'll be ordering any of those "secret ingredients"
any time soon...

--
Cheers
Chatty Cathy

Notbob,

Thanks for the nudge! I cook them directly over the flame in a SS
bowl. I'm just about to post the link in like 10 minutes.

Maybe someone here can convert the vids into a file you can see. Or let
me know how and I will for you. Can anyone can help with this??

Seriously, I appreciate your feedback.

I'm uploading now.

PS the Office is a really funny show (just won an emmy) the character
of Dwight is kinda the office policeman. Very funny check it out.




notbob wrote:
> On 2006-08-30, chef john > wrote:
> > Well, I was kidding.... I certainly dont want to be busted for lying,
> > spamming AND bribbery!
>
> You certainly seem to have a lot of time for chewing the fat. You
> ever gonna get around to talking about food? I'll give ya' a little
> nudge.
>
> Q. What *is* your technique for making hollandaise without a double
> boiler? A zabaglione pan held over an open flame?
>
> I'd watch one of your videos, but they evidently require the latest
> windows or mac which I don't have.
>
> nb

On 2006-08-30, chef john > wrote:

> Thanks for the nudge! I cook them directly over the flame in a SS
> bowl.

Me too. Made eggs Benedict last week. But, I hold the SS bowl over
hot water so I don't burn all the hair off my troglodyte knuckles.
Now if I had one of those cool zabaglione pans. W-S used to carry a
gorgeous hammered copper z-pan.

> Maybe someone here can convert the vids into a file you can see. Or let
> me know how and I will for you. Can anyone can help with this??

Here, take a look at this:

http://www.videojug.com/film/how-to-...landaise-sauce

I'm no expert on web video, but these vids and youtube.com vids work
just fine on my Linux box. Your vids work on neither my Linux box nor
my W98SE box.

nb

Thanks. I havent tried uploading toYT yet, but will.


notbob wrote:
> On 2006-08-30, chef john > wrote:
>
> > Thanks for the nudge! I cook them directly over the flame in a SS
> > bowl.
>
> Me too. Made eggs Benedict last week. But, I hold the SS bowl over
> hot water so I don't burn all the hair off my troglodyte knuckles.
> Now if I had one of those cool zabaglione pans. W-S used to carry a
> gorgeous hammered copper z-pan.
>
> > Maybe someone here can convert the vids into a file you can see. Or let
> > me know how and I will for you. Can anyone can help with this??
>
> Here, take a look at this:
>
> http://www.videojug.com/film/how-to-...landaise-sauce
>
> I'm no expert on web video, but these vids and youtube.com vids work
> just fine on my Linux box. Your vids work on neither my Linux box nor
> my W98SE box.
>
> nb

LOL speaking of hairy knuckles!! The first email I got was from
someone that told me they would watch my videos as long as I shaved my
knuckles!!! which I did...


notbob wrote:
> On 2006-08-30, chef john > wrote:
>
> > Thanks for the nudge! I cook them directly over the flame in a SS
> > bowl.
>
> Me too. Made eggs Benedict last week. But, I hold the SS bowl over
> hot water so I don't burn all the hair off my troglodyte knuckles.
> Now if I had one of those cool zabaglione pans. W-S used to carry a
> gorgeous hammered copper z-pan.
>
> > Maybe someone here can convert the vids into a file you can see. Or let
> > me know how and I will for you. Can anyone can help with this??
>
> Here, take a look at this:
>
> http://www.videojug.com/film/how-to-...landaise-sauce
>
> I'm no expert on web video, but these vids and youtube.com vids work
> just fine on my Linux box. Your vids work on neither my Linux box nor
> my W98SE box.
>
> nb

One time on Usenet, mike > said:

> (see references header if you must see previous text)
>
> Both Jani and notbob were far out of line in their responses to Chef
> John. Even by the loosest definition of spam his post did not come
> close.

I didn't call him a spammer -- quite the contrary, I pointed
him to information that might help him look less like one:

"Actually, notbob usually is a nice guy. He's just sick of
spammers and others who abuse Usenet. Do you want to be part
of that catagory? If not, then read the link I provided..."

Sheesh, ya try to help someone out...


--
"Kthonian" is Jani in WA
~ mom, Trollop, novice cook ~

notbob wrote:
> On 2006-08-30, chef john > wrote:
> > Is this type of announcement against the group rules?
>
> Yes. It is spam.
>
> > I would think many members of the group would enjoy asking for a demo,
> > and then watching it and hopefully learning something.
>
> You assume we don't already know.
>
> > What exactly is the problem with the post?
>
> It's spam.
>
> > I'm new to groups so I speak from ignorance.
>
> You're lying. That makes it worse. Now, you're a spammer and a liar.
>
> > Is anyone else upset? I thought spam was for pay sites, off topic
> > stuff etc. Please help inform me.
>
> I see your site and I see more commercial click-throughs than content.
> Don't tell me you are not spam. Besides, your website is of poor
> construction and useless to anyone not using Windows. Hit the bricks,
> chump. You're not welcome, here.
>
> nb

Don't be so hard on him, nb. I think he means well and he's certainly
not what I think of as a typical spammer.

On Wed, 30 Aug 2006 08:28:19 -0700, chef john wrote:

> Hello to all,
>
> I'm a retired Culinary Instructor


It seems to me that most people don't know how to cut up a chicken. If
you put up a howto on chicken cuttin..they will come. <G>

> On Wed, 30 Aug 2006 13:29:28 -0500, notbob > wrote:

> So you have come up with your own replacement for the Breibart Index.
> Before accusing someone of spamming, you ought to learn what it is.

I'm no expert, but as I understand it, the Breidbart Index only
calculates how MUCH something is spam, not whether it is or isn't.

But anyway, I don't think we can take the Breidbart Index all that
seriously.

Mordechai

On 2006-08-31, Mordechai Housman > wrote:

>> On Wed, 30 Aug 2006 13:29:28 -0500, notbob > wrote:
>
>> So you have come up with your own replacement for the Breibart Index.
>> Before accusing someone of spamming, you ought to learn what it is.
>
> I'm no expert, but as I understand it, the Breidbart Index only
> calculates how MUCH something is spam, not whether it is or isn't.
>
> But anyway, I don't think we can take the Breidbart Index all that
> seriously.

I certainly don't. Your attribute to me above is incorrect.

nb

"notbob" > wrote in message
. ..
> On 2006-08-31, Mordechai Housman > wrote:
>
>>> On Wed, 30 Aug 2006 13:29:28 -0500, notbob >
>>> wrote:
>>
>>> So you have come up with your own replacement for the Breibart
>>> Index.
>>> Before accusing someone of spamming, you ought to learn what it is.
>>
>> I'm no expert, but as I understand it, the Breidbart Index only
>> calculates how MUCH something is spam, not whether it is or isn't.
>>
>> But anyway, I don't think we can take the Breidbart Index all that
>> seriously.
>
> I certainly don't. Your attribute to me above is incorrect.

Oops! You're right; I meant to address that to the person with whom you
have been arguing, I forget the name.

Chatty Cathy wrote:
> Andy wrote:
>
> > and he's not asking you to
> > buy anything
>
> Andy, Andy, Andy...<Cathy shakes her head>
>
> So what does this mean?
>
> "Our Secret Ingredients: soon you'll be able to order some of our
> all-time favorite "secret ingredients"on-line! For now, please check out
> the links below to find these amazing products."
>
> Is he gonna give these "secret-ingredients" out for free when his site
> is finished?
>
> LOL.

Oh, my goodness Cathy! Take off that cynical hat.

Most of us can replicate an Emeril recipe w/o using his name label
seasonings, so why can't we guess what Chef John's secret ingredients
are too? I think he's providing a great service for novice cooks by
making his "how to" videos because this genre is hard to find (for
free) on the internet.