I only eat - uh - normal stuff



<eyeroll> Makes you wonder what cave these people lived in.
Surprising if they didn't have rickets and scurvy.

"Rona Yuthasastrakosol" <[email protected]> wrote in
message news:[email protected]...
> Have I ever mentioned the 27-year old university graduate
> I worked with
who
> did not know what a citrus fruit was? This person was
> employed by the federal government yet couldn't even name
> a citrus fruit to save her life.
>
> rona
> --
> ***For e-mail, replace .com with .ca Sorry for the
> inconvenience!***
 
<eyeroll> Makes you wonder what cave these people lived in.
Surprising if they didn't have rickets and scurvy.

"Rona Yuthasastrakosol" <[email protected]> wrote in
message news:[email protected]...
> Have I ever mentioned the 27-year old university graduate
> I worked with
who
> did not know what a citrus fruit was? This person was
> employed by the federal government yet couldn't even name
> a citrus fruit to save her life.
>
> rona
> --
> ***For e-mail, replace .com with .ca Sorry for the
> inconvenience!***
 
"Frogleg" <[email protected]> wrote in message
news:[email protected]...
> Yes, I read how you worked "one summer" in a box factory.
> And when your shift was over, did you explore the factory
> and find out all you could about the process?

I tried that when I worked in a plant that made electrical
components. I'm very curious, so I asked my supervisors what
was done with the components we were making. "They're put in
boxes and shipped to Montreal." "No, no, I mean what are
they used for?" "We have no reason to know that. Ours is
only to make sure they meet the specs." "Okay, sorry I
asked." Nobody, but nobody had any interest beyond their
little machine that spun wires.

Gabby
 
"Frogleg" <[email protected]> wrote in message
news:[email protected]...
> Yes, I read how you worked "one summer" in a box factory.
> And when your shift was over, did you explore the factory
> and find out all you could about the process?

I tried that when I worked in a plant that made electrical
components. I'm very curious, so I asked my supervisors what
was done with the components we were making. "They're put in
boxes and shipped to Montreal." "No, no, I mean what are
they used for?" "We have no reason to know that. Ours is
only to make sure they meet the specs." "Okay, sorry I
asked." Nobody, but nobody had any interest beyond their
little machine that spun wires.

Gabby
 
modom wrote:

> This doesn't seem to follow. You are talking to an
> imaginary modom, not me.

Our petit cuisses de grenouille has a tendency to grab the
odd subject (even more oddly, having to do with grocery
stores as a rule) and get all het up about it, while
twisting his/her knickers up with a steadfastly
incorrectible misinterpretation. One is reminded of the old
story of the man who's right leg has a fight with his left.
A for apatheic people working in stores, there are mouth-
breathers in many public service jobs. They serve as a
reminder to count one's lucky stars. blacksalt Ob Food: I
modified this favourite recipe (due to a lack of sesame oil)
by using champagne vinegar, toasted walnut oil and italian
parsley. It was polished off, and 5 people asked for the
recipe. <begin paste of recipe>
> This is From the Earth by Eileen Yin-Fei Lo. She
> claims it a Cantonese dish. Not only does it use the
> yams raw, it was very refreshing. It will be a
> frequent repeater for me.
>
> 1 1/4 lb sweet taters or yams Peel, wash and dry. Cut in
> half lengthwise and put the flat side down and then cut
> downward to make thin strips (3/16th was my goal), and cut
> these into 2 inch lengths. I put this in something
> tupperwarish, poured over 3 T brown rice vinegar (rec says
> white vinegar), 1 teas dark sesame oil, 1 1/2 T sugar and
> a teas. of salt. Marinate overnight, shaking once or twice
> and toss with fresh coriander (she says 1 teas chopped, I
> used 2 T and left them leaves just pulled off the stems),
> and serve cool.
 
modom wrote:

> This doesn't seem to follow. You are talking to an
> imaginary modom, not me.

Our petit cuisses de grenouille has a tendency to grab the
odd subject (even more oddly, having to do with grocery
stores as a rule) and get all het up about it, while
twisting his/her knickers up with a steadfastly
incorrectible misinterpretation. One is reminded of the old
story of the man who's right leg has a fight with his left.
A for apatheic people working in stores, there are mouth-
breathers in many public service jobs. They serve as a
reminder to count one's lucky stars. blacksalt Ob Food: I
modified this favourite recipe (due to a lack of sesame oil)
by using champagne vinegar, toasted walnut oil and italian
parsley. It was polished off, and 5 people asked for the
recipe. <begin paste of recipe>
> This is From the Earth by Eileen Yin-Fei Lo. She
> claims it a Cantonese dish. Not only does it use the
> yams raw, it was very refreshing. It will be a
> frequent repeater for me.
>
> 1 1/4 lb sweet taters or yams Peel, wash and dry. Cut in
> half lengthwise and put the flat side down and then cut
> downward to make thin strips (3/16th was my goal), and cut
> these into 2 inch lengths. I put this in something
> tupperwarish, poured over 3 T brown rice vinegar (rec says
> white vinegar), 1 teas dark sesame oil, 1 1/2 T sugar and
> a teas. of salt. Marinate overnight, shaking once or twice
> and toss with fresh coriander (she says 1 teas chopped, I
> used 2 T and left them leaves just pulled off the stems),
> and serve cool.
 
On Thu, 11 Mar 2004 17:58:02 -0800, kalanamak <[email protected]>
wrote:

>modom wrote:
>
>> This doesn't seem to follow. You are talking to an
>> imaginary modom, not me.
>
>Our petit cuisses de grenouille has a tendency to grab the
>odd subject (even more oddly, having to do with grocery
>stores as a rule) and get all het up about it, while
>twisting his/her knickers up with a steadfastly
>incorrectible misinterpretation. One is reminded of the old
>story of the man who's right leg has a fight with his left.
>A for apatheic people working in stores, there are mouth-
>breathers in many public service jobs. They serve as a
>reminder to count one's lucky stars.

Please don't condescend in French. Many don't understand
this. (BTW, it's cuisse de grenouille -- singular). My
objections come up both in connection with grocery store
(clerks) and restaurants (wait staff). This group often
produces long threads of anecdotal material to illustrate
how stupid, rude, lazy, uninformed, and generally sub-normal
those in service jobs are. Particularly in contrast to their
own dear enlightened, meticulously polite, graceful, and
discriminating selves. This is, indeed, one of the things
that pushes my buttons. And I am consistently surprised at
how little support my position ever gets. I have certainly
experienced bad and exasperating service. I just don't think
it's fair to infer an entire character from one 5-minute
encounter.

As for misinterpretation, I cut this from another of my
posts on the subject --

>"...tried in vain to look up my veggies..." "Her tragic
>look..." "...bar code to the rescue!..." "I pipe
>cheerfully.... She searched and searched." "...her eyes
>grow sheets of Plexiglass and her posture displays the same
>lack of attention I've seen in a dachshund with a full
>belly." "The dear child at the register..."

Think about it this way. Would *you* like to be so
described? Is there a gentler, or at least less personal way
to put this? "I can't believe a store clerk wouldn't know
the difference between a lime and a kiwi" would generate a
lively enough thread. In this benighted corner of Virginia,
I nearly always have to explain an artichoke to *somebody*,
incl. other customers. I don't take it as a signal the
questioner is a cretin.
 
On Thu, 11 Mar 2004 17:58:02 -0800, kalanamak <[email protected]>
wrote:

>modom wrote:
>
>> This doesn't seem to follow. You are talking to an
>> imaginary modom, not me.
>
>Our petit cuisses de grenouille has a tendency to grab the
>odd subject (even more oddly, having to do with grocery
>stores as a rule) and get all het up about it, while
>twisting his/her knickers up with a steadfastly
>incorrectible misinterpretation. One is reminded of the old
>story of the man who's right leg has a fight with his left.
>A for apatheic people working in stores, there are mouth-
>breathers in many public service jobs. They serve as a
>reminder to count one's lucky stars.

Please don't condescend in French. Many don't understand
this. (BTW, it's cuisse de grenouille -- singular). My
objections come up both in connection with grocery store
(clerks) and restaurants (wait staff). This group often
produces long threads of anecdotal material to illustrate
how stupid, rude, lazy, uninformed, and generally sub-normal
those in service jobs are. Particularly in contrast to their
own dear enlightened, meticulously polite, graceful, and
discriminating selves. This is, indeed, one of the things
that pushes my buttons. And I am consistently surprised at
how little support my position ever gets. I have certainly
experienced bad and exasperating service. I just don't think
it's fair to infer an entire character from one 5-minute
encounter.

As for misinterpretation, I cut this from another of my
posts on the subject --

>"...tried in vain to look up my veggies..." "Her tragic
>look..." "...bar code to the rescue!..." "I pipe
>cheerfully.... She searched and searched." "...her eyes
>grow sheets of Plexiglass and her posture displays the same
>lack of attention I've seen in a dachshund with a full
>belly." "The dear child at the register..."

Think about it this way. Would *you* like to be so
described? Is there a gentler, or at least less personal way
to put this? "I can't believe a store clerk wouldn't know
the difference between a lime and a kiwi" would generate a
lively enough thread. In this benighted corner of Virginia,
I nearly always have to explain an artichoke to *somebody*,
incl. other customers. I don't take it as a signal the
questioner is a cretin.
 
"Rona Yuthasastrakosol" <[email protected]> wrote in message
news:[email protected]...
> It's amazing to me how many excuses people can make for
> doing a shitty job and being lazy. "I'm getting paid
> minimum wage so it's OK if
I
> do a **** job." Have some pride in your work and yourself
> (that's a
general
> "your"), for god sake.
>
> rona

I look at it this way: Even a minimum wage job will get you
a good reference if you do it well.

Gabby
 
"Rona Yuthasastrakosol" <[email protected]> wrote in message
news:[email protected]...
> It's amazing to me how many excuses people can make for
> doing a shitty job and being lazy. "I'm getting paid
> minimum wage so it's OK if
I
> do a **** job." Have some pride in your work and yourself
> (that's a
general
> "your"), for god sake.
>
> rona

I look at it this way: Even a minimum wage job will get you
a good reference if you do it well.

Gabby
 
"Gabby" <[email protected]> wrote in message
news:[email protected]...
>
>
> I look at it this way: Even a minimum wage job will get
> you a good
reference
> if you do it well.
>
> Gabby
>
>

And even promote you if you do well! Or give you a bad
reference if you do a crappy job! Right now I'm working with
under-employed youths in a training program (they're placed
in federal government internships). Many of them don't even
have a basic understanding of proper behaviour on the job--
like showing up to work on time or calling if they're going
to be late or absent. It's very frustrating. But there are
the wonderful few who do so well, they are hired as
permanent federal government staff after their internships.
For them, going from no job and no work experience to a
minimum wage internship is quite a feat, but then moving on
to a very well-paying federal government job is an amazing
accomplishment! But you just don't get that by doing the
least amount of work possible and by showing no initiative
whatsoever.

rona
--
***For e-mail, replace .com with .ca Sorry for the
inconvenience!***
 
"Gabby" <[email protected]> wrote in message
news:[email protected]...
>
>
> I look at it this way: Even a minimum wage job will get
> you a good
reference
> if you do it well.
>
> Gabby
>
>

And even promote you if you do well! Or give you a bad
reference if you do a crappy job! Right now I'm working with
under-employed youths in a training program (they're placed
in federal government internships). Many of them don't even
have a basic understanding of proper behaviour on the job--
like showing up to work on time or calling if they're going
to be late or absent. It's very frustrating. But there are
the wonderful few who do so well, they are hired as
permanent federal government staff after their internships.
For them, going from no job and no work experience to a
minimum wage internship is quite a feat, but then moving on
to a very well-paying federal government job is an amazing
accomplishment! But you just don't get that by doing the
least amount of work possible and by showing no initiative
whatsoever.

rona
--
***For e-mail, replace .com with .ca Sorry for the
inconvenience!***
 
Rona Yuthasastrakosol wrote:

> And even promote you if you do well! Or give you a bad
> reference if you do a crappy job!

These days, most companies won't give bad references because
they are afraid of being sued. They merely confirm dates of
employment, positions held, and other factual stuff.

Brian Rodenborn
 
Rona Yuthasastrakosol wrote:

> And even promote you if you do well! Or give you a bad
> reference if you do a crappy job!

These days, most companies won't give bad references because
they are afraid of being sued. They merely confirm dates of
employment, positions held, and other factual stuff.

Brian Rodenborn
 
On 2004-03-08, modom <[email protected]> wrote:

> Why do people who don't like food work in food stores?

Probably for the same reason people shop in food stores
...to live.

Seriously, I have a theory about food luddites. I figure
they're just taste bud challenged. Just like you have "super
tasters" (discussed here before), you have the other end of
the spectrum. People who have been biologically saddled with
a shortage of taste buds. I think these people really can't
appreciate the differences in more exotic fare. To them,
it's down to texture. Haven't you ever heard someone say,
"Eeeooww, I hate the texture of_______(fill in blank)"?
Let's face it, if you can't taste it, why bother?

nb
 
In article <[email protected]>,
modom <[email protected]> wrote:
>Poblanos are used for chile rellenos. Did you ever have
>a chile relleno? Her reply is the headline. She lives
>in Texas.

Poblanos are used for rellenos in Texas. Proper rellenos are
made with green chiles, of course.

--
Mark Shaw contact info at homepage -->
http://www.panix.com/~mshaw
========================================================================

"The longer you go, the more the music gets into the walls."

- Muddy Waters
 
In article <[email protected]>, "Lynne"
<(name+)[email protected]> wrote:

> To this day I can not understand how any American high
> school graduate can not know what a lime looks like.

I can understand lots of ways. Living in a small town, Mommy
and Daddy don't like limes or just never got exposed to
them. People on this group are interested in food, so we
keep our eyes open. People who aren't interested in food
(except as fuel) could easily pass through the produce
section a thousand times and never see the limes, or see
them and not bother to wonder what they are.

--
Dan Abel Sonoma State University AIS [email protected]
 
Dan Abel wrote:

> In article <[email protected]>, "Lynne"
> <(name+)[email protected]> wrote:
>
> > To this day I can not understand how any American
> > high school graduate can not know what a lime looks
> > like.
>
> I can understand lots of ways. Living in a small town,
> Mommy and Daddy don't like limes or just never got exposed
> to them. People on this group are interested in food, so
> we keep our eyes open. People who aren't interested in
> food (except as fuel) could easily pass through the
> produce section a thousand times and never see the limes,
> or see them and not bother to wonder what they are.

It's hard for me to imagine a life of such UNobservation?
Flip through a magazine and not notice things? Never see
limes as you picked up apples in the market? Never saw a
picture of a lime on the shampoo bottle and read the
label? Goomba
 
In article <[email protected]>, Frogleg
<[email protected]> wrote:

> On Wed, 10 Mar 2004 11:40:12 -0600, modom
> <[email protected]> wrote:
>
> >
> >I wrote:
> >>>>>Why do people who don't like food work in food
> >>>>>stores?

> >>>>For the money, you mean toad. There are millions of
> >>>>people in this

> >I wrote:
> >>>Mean toad? A Frogleg called a modom a toad!

> >Frogleg wrote:
> >>And I thought long and hard about it, too. It's the
> >>first time I've ever made an ad hominem attack in a
> >>newsgroup.

> female. The tone of lordly superiority at the clerk's
> failure to rise

Aha, now we have it! It was his tone of voice that did it.
One of the biggest barriers to communication on newsgroups
is the lack of non-written signals. You have assumed that
his writing style reflects what he thinks about people.

You need to buy a new sense of humor. The old one is
seriously broken.

--
Dan Abel Sonoma State University AIS [email protected]
 
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