( OT ) Can anyone post here



In article <[email protected]>,
[email protected] (Kevin & Amanda) wrote:

> Hello: Thank you for the nice welcome Melba. I just
> noticed the link on the discussion links page and decided
> to see what this group is all about. Do recipes get posted
> to the group? Again thank you for the welcome and have a
> nice sunny day. Amanda

Recipes? Whatever for? Oh, I'm KIDDING. Yeah, actually
recipes do sometimes get posted. Many people have posted
here for years and feel like they "know" each other (not in
the Biblical sense, although I can't say that with 100%
accuracy), and there's a lot of informality and teasing
among The Cabal (TINC).

And some inside jokes like j/lnghlm (I don't think that's
right -- someone will correct me in a moment) and the
Legend of St. Frogthroid (that's not right, either --
where's Miche or Squeaks?). I cry for happy that in our
midst you have become.

If, however, you're looking for actual recipes without any
extraneous verbage, try rec.food.recipes. That's a
moderated group -- posts are screened before they go to
the distributive newsservers. You can post a request to
r.f.recipes and then people post recipes in response to
the requests.

Don't be insulted if you post somewhere and no one responds.
There are the vagaries of cyberspace -- and sometimes people
just don't have the information.

And be prepared for some to make complimentary and/or smarmy
remarks about any recipe you might post. Key To Remember:
It's Just A Newsgroup.

If you've just found us, you need to have this recipe
-- I am personally acquainted with the woman who made
these famous:

{ Exported from MasterCook Mac }

Barb Schaller's Famous Orgasmic Chocolate Brownies

Recipe By: Barb Schaller Serving Size: 24 Preparation Time:
0:45 Categories: Bars

Amount Measure Ingredient Preparation Method 1 cup unsalted
butter (8 oz.) 4 ounces unsweetened baking chocolate 2 cups
granulated sugar (15 oz.) 4 eggs 2 teaspoons vanilla extract
1 teaspoon almond extract 1 cup chopped nuts, optional
(walnuts or pecans) 1 1/3 cups cake flour (6 oz.) 1 teaspoon
baking powder
1/2 teaspoon salt

Move oven rack to center and preheat oven to 350? F. Line a
9x13" metal baking pan with parchment paper.

In microwave oven, on medium-high power, melt butter and
chocolate in 2-quart microwave-safe bowl, about 3 minutes.
Stir until smooth. Mix in granulated sugar, then beat in
eggs, one at a time, with wire whisk.

Mix in vanilla and almond. Stir in nuts. Combine cake flour,
baking powder, and salt and fold into chocolate. Spread
batter in 9x13" pan lined with baking parchment and bake in
preheated oven at 350?F for about 33-35 minutes. Do not
overbake; toothpick may have fudgy crumbs on it, but not wet
batter. Cool pan on wire rack for 15 minutes before removing
(if you wish) brownies from pan.
----------
Notes: Please, keep the moaning down; it annoys the
neighbors. I use the baking parchment so the whole can be
removed from the pan for easy transport to a lucky
recipient. May want to support the bottom with cardboard.

First Place, Plain Brownies, 1997 and 2002 Minnesota State
Fairs. Adapted from recipe in Cook's Illustrated magazine,
March/April 1994. Please note that I do use real chocolate,
unsalted butter and cake flour. If you do not, don't
complain to me about it. In fact, don't complain to me about
it anyway.

Barb Schaller
M.A. Gedney Company's State Fair Peach Raspberry Jam Lady
Burnsville, Minnesota
--
-Barb, <www.jamlady.eboard.com> updated 3-8-04.
Rec.food.cooking's Preserved Fruit Administrator (I've got
the button to prove it!) "The only difference between a rut
and a grave is the depth of the hole."
 
In article <[email protected]>,
[email protected] (Kevin & Amanda) wrote:

> Hello: Thank you for the nice welcome Melba. I just
> noticed the link on the discussion links page and decided
> to see what this group is all about. Do recipes get posted
> to the group? Again thank you for the welcome and have a
> nice sunny day. Amanda
>

Oh, I forgot something: You are not required to read every
post. No tests. :) When I started reading (9 years ago), I
thought I had to read them all. Like it was The Rule or
something. It's not. This is a very prolific group of
posters and one could easily be drowned in posts. I read
maybe 10-15% of the posts. I look for certain posters first,
then check the subject line for personal interest.
--
-Barb, <www.jamlady.eboard.com> updated 3-8-04.
Rec.food.cooking's Preserved Fruit Administrator (I've got
the button to prove it!) "The only difference between a rut
and a grave is the depth of the hole."
 
Hello, Amanda . . . Some [other] things you should know
about RFC. "Melba" is Barb. That's her brownie recipe and I
have tasted them made her very own hands. Some people have
green thumbs . . . Barb has "scrumptious" thumbs. Everything
she touches is wonderful.

Jack Schidt® is funny and wise. Read his posts and copy
his recipes.

The funniest post this year is in the "Pampered Chef is
Holding us Hostage" thread. It's by Virginia Tad . . .
(can't spell it off the top of my head. After I read it I
had to go change my underwear. I copied it and passed out
copies of it at work.

This is a very good place to hang out.

Lynn from Fargo (Hanging out off and on since 1996 (?)
 
[email protected] (Kevin & Amanda) deliciously posted in news:12567-4050F1BA-
[email protected]:

> Hello: Gentlemen are far from being chopped liver! I will
> be happy to give him a recipe. I just hope that he likes
> tuna fish. The recipe is for tuna melts. Here it is: Okay
> the amount of the ingredients depends on how many you need
> to make.

I love this already. I'm not going to have to measure
anything ;)

> Take some english muffins and split them in half. Place
> your favorite tuna salad on top of each one. Then place a
> tomato slice on the tuna salad. Then place your favorite
> melting cheese on the tomato slice. Cook in the oven using
> either the bake or broil. Cook until the cheese is just
> the way that you like it. It i easy to make and there is
> not much to clean up. If any of you have any tuna recipes
> please feel free to share them. Have a pleasant evening
> Everyone. Amanda

I'm sort of surprised. I do my tuna melts in a saucepan.
Like a grilled cheese. I'm gonna try the oven method.

Michael

--
Deathbed statement...

"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d.
December 12, 1968
 
On Thu, 11 Mar 2004 18:09:46 -0500 (EST), [email protected]
(Kevin & Amanda) wrote:

> Hello: Gentlemen are far from being chopped liver! I will
> be happy to give him a recipe. I just hope that he likes
> tuna fish. The recipe is for tuna melts. Here it is: Okay
> the amount of the ingredients depends on how many you
> need to make. Take some english muffins and split them in
> half. Place your favorite tuna salad on top of each one.
> Then place a tomato slice on the tuna salad. Then place
> your favorite melting cheese on the tomato slice. Cook in
> the oven using either the bake or broil. Cook until the
> cheese is just the way that you like it. It i easy to
> make and there is not much to clean up.

Ahhh, soul food for the young (and not so young). I toast my
english muffins before proceeding, though... and adding a
tomato slice is "fancy" cookin' to me!

;-)

Practice safe eating - always use condiments
 
On 11 Mar 2004 21:02:08 GMT, [email protected] (Nancree)
wrote:

>
> Nospam@sonic wrote, erroneously,
>
>
> >You don't seem to have registered. You shouldn't have
> >been able to post without registering. I've sent a note
> >to your ISP notifying them that their host protocol
> >seems to have been mis-configured. After you've
> >registered, I'm sure you'll be welcome here. Hope this
> >helps. :)
> >======================
> He is mistaken--it is not necessary to register. There
> are several ways to get to this newsgroup. You are
> welcome already, right now. Don't pay attention to his
> post. There are no rules in newsgroups-- there are
> courtesy suggestions and customs. But you can say
> anything you like here, there is no monitor. However, one
> reason this ng is so popular is that most of us are
> chatty and nice to each other. Nancree
>
I think she has tried very hard to be nice and fit in, I
vote "yes".

Practice safe eating - always use condiments
 
In article <[email protected]>,
[email protected] (Lynn Gifford) wrote:

> Hello, Amanda . . . Some [other] things you should know
> about RFC. "Melba" is Barb.

Tattletale!
--
-Barb, <www.jamlady.eboard.com> updated 3-8-04.
Rec.food.cooking's Preserved Fruit Administrator (I've got
the button to prove it!) "The only difference between a rut
and a grave is the depth of the hole."
 
Puester <[email protected]> deliciously posted in
news:[email protected]:

> Kevin & Amanda wrote:
>>
>> Hello: Thank you for the nice welcome Melba. I just
>> noticed the link on the discussion links page and decided
>> to see what this group is all about. Do recipes get
>> posted to the group?
>
>
>
> Not often enough! There used to be lots of recipes, but
> lately it's been more arguments than food discussions.
> Stick around, it may get better once summer comes to the
> northern hemisphere and folks get more sunshine.
>
> gloria p
>

Mmmmm... summer. Ripe tomatoes, fresh mozzarella, olive oil
and basil. I can just smell it.

Michael
--
Deathbed statement...

"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d.
December 12, 1968
 
In article <[email protected]>, Dog3
<dognospam@adjfkdla;not> wrote:

> [email protected] (Kevin & Amanda) deliciously posted in news:12567-4050F1BA-
> [email protected]:

> > Take some english muffins and split them in half. Place
> > your favorite tuna salad on top of each one. Then place
> > a tomato slice on the tuna salad. Then place your
> > favorite melting cheese on the tomato slice. Cook in the
> > oven using either the bake or broil.

> I'm sort of surprised. I do my tuna melts in a saucepan.
> Like a grilled cheese. I'm gonna try the oven method.
>
> Michael

Tell me you meant to say a skillet.
--
-Barb, <www.jamlady.eboard.com> updated 3-8-04.
Rec.food.cooking's Preserved Fruit Administrator (I've got
the button to prove it!) "The only difference between a rut
and a grave is the depth of the hole."
 
Melba's Jammin' <[email protected]> deliciously posted in
news:[email protected]:

> In article
> <[email protected]>, Dog3
> <dognospam@adjfkdla;not> wrote:
>
>> [email protected] (Kevin & Amanda) deliciously posted in news:12567-4050F1BA-
>> [email protected]:
>
>> > Take some english muffins and split them in half. Place
>> > your favorite tuna salad on top of each one. Then place
>> > a tomato slice on the tuna salad. Then place your
>> > favorite melting cheese on the tomato slice. Cook in
>> > the oven using either the bake or broil.
>
>> I'm sort of surprised. I do my tuna melts in a saucepan.
>> Like a grilled cheese. I'm gonna try the oven method.
>>
>> Michael
>
> Tell me you meant to say a skillet.

Yes, I meant skillet. I have no idea why I posted saucepan.
Thanks for bringing it to my attention. I guess next I'll
try to beat the eggs with a spatula ;)

Michael
--
Deathbed statement...

"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d.
December 12, 1968
 
Melba's Jammin' wrote:

> In article
> <[email protected]>,
> [email protected] (Lynn Gifford) wrote:
>
>>Hello, Amanda . . . Some [other] things you should know
>>about RFC. "Melba" is Barb.
>
> Tattletale!

Next thing you know, somebody's going to post *that* picture
in the Newsgroup website. (Just click on *That* picture over
in the left frame. We were all shocked about it.)

Don't say I didn't warn you. <g>

Pastorio
 
In article <[email protected]>, "Bob (this one)"
<[email protected]> wrote:

> Melba's Jammin' wrote:
>
> > In article
> > <[email protected]>,
> > [email protected] (Lynn Gifford) wrote:
> >
> >>Hello, Amanda . . . Some [other] things you should know
> >>about RFC. "Melba" is Barb.
> >
> > Tattletale!
>
> Next thing you know, somebody's going to post *that*
> picture in the Newsgroup website. (Just click on *That*
> picture over in the left frame. We were all shocked
> about it.)
>
> Don't say I didn't warn you. <g>
>
> Pastorio
>

Big mouth! You promised you'd never tell! Ratfink!
--
-Barb, <www.jamlady.eboard.com> updated 3-8-04.
Rec.food.cooking's Preserved Fruit Administrator (I've got
the button to prove it!) "The only difference between a rut
and a grave is the depth of the hole."
 
"Rick & Cyndi" <[email protected]> deliciously posted in
news:tAl4c.15328$i76.242484@attbi_s03:

> "Dog3" <dognospam@adjfkdla;not> wrote in message
> news:[email protected]...
>: [email protected] (Kevin & Amanda) deliciously posted in news:7131-4051D3BD-190@storefull-
>: 3131.bay.webtv.net:
>:
>: > Hello Everyone: LOL From what I have read so far it
> looks like
>: > the people in this group are really cool cats. You
>: > don't
> sound
>: > like a group of strangers. You sound more like a
>: > family.
> I want
>: > to wish all of you a nice sunny day. Amanda
>:
>: Does this mean we're all invited to dinner?
>:
>: Michael
>: --
> ============
>
> That's how I read it! Woo-hoo! Road trip to Connecticut!
> Hey Michael if you can make it to my place, I'll drive us
> the rest of the way... bought a used van just last
> weekend. That's just the type of drive to make sure
> everything in it works as it should.

Oh God. A van. Is there a mattress in the back?

Michael

--
Deathbed statement...

"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d.
December 12, 1968
 
"Dog3" , Cyndi" , &(Kevin & Amanda)

: >:
: >: > Hello Everyone: LOL From what I have read so far
it
: > looks like
: >: > the people in this group are really cool cats. You
don't
: > sound
: >: > like a group of strangers. You sound more like a
family.
: > I want
: >: > to wish all of you a nice sunny day. Amanda
: >:
: >: Does this mean we're all invited to dinner?
: >:
: >: Michael
: >: --
: > ============
: >
: > That's how I read it! Woo-hoo! Road trip to Connecticut!
Hey
: > Michael if you can make it to my place, I'll drive
: > us the
rest of
: > the way... bought a used van just last weekend.
: > That's just
the
: > type of drive to make sure everything in it works as it
should.
:
: Oh God. A van. Is there a mattress in the back?
:
: Michael

=========

No, not yet but the seats do fold flat, sorta. And they are
removed easily...

I'm looking forward to getting a hitch put on so I can pull
the pop-up camper with it. Ohhhh, and if DH would get busy
with the deck of the pontoon boat...! Woo-hoo! Come on
summer! Yay!!!!

Cyndi <Remove a "b" to reply
 
Dog3 wrote:

> "Rick & Cyndi" <[email protected]> deliciously
> posted in news:tAl4c.15328$i76.242484@attbi_s03:
>
>> "Dog3" <dognospam@adjfkdla;not> wrote in message
>> news:[email protected]...
>>: [email protected] (Kevin & Amanda) deliciously posted in
>>: news:[email protected]:
>>:
>>: > Hello Everyone: LOL From what I have read so far it
>> looks like
>>: > the people in this group are really cool cats. You
>>: > don't
>> sound
>>: > like a group of strangers. You sound more like a
>>: > family.
>> I want
>>: > to wish all of you a nice sunny day. Amanda
>>:
>>: Does this mean we're all invited to dinner?
>>:
>>: Michael
>>: --
>> ============
>>
>> That's how I read it! Woo-hoo! Road trip to Connecticut!
>> Hey Michael if you can make it to my place, I'll drive us
>> the rest of the way... bought a used van just last
>> weekend. That's just the type of drive to make sure
>> everything in it works as it should.
>
> Oh God. A van. Is there a mattress in the back?
>
> Michael
>

Floor-to-ceiling carpeting. Red. Shag.

---jkb

--
"To alcohol! The cause of, and solution to, all of life's
problems."
-- Homer Simpson
 
On Thu, 11 Mar 2004 15:20:28 -0500 (EST), [email protected] (Kevin &
Amanda) arranged random neurons, so they looked like this:

>Hello: Thank you for the nice welcome Melba. I just noticed
>the link on the discussion links page and decided to see
>what this group is all about. Do recipes get posted to the
>group? Again thank you for the welcome and have a nice
>sunny day. Amanda

You might want to subscribe to rec.food.recipes, a moderated
newsgroup that posts only recipe requests and recipes.

Welcome, Amanda!

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

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Anonymous.

To reply, remove replace "shcox" with "cox"
 
On Fri, 12 Mar 2004 00:59:07 GMT, linehauler <[email protected]>
arranged random neurons, so they looked like this:

> I'm a newbie to this NG as well, lurked for the past
> couple of weeks. I quite frankly didn't know it existed
> until a comment on another NG I subscribe to directed me.
> Looks like a great NG. I'm a truck driver by trade but am
> usually home before my wife (a schoolteacher) and over
> the years I've frequently done the cooking for our
> family. Cooking has turned into a serious hobby for me,
> one that I'll continue probably for the rest of my life.
> My wife is a good cook, but I've got the time, the
> energy, and the passion; my wife happily handed off meal
> prep and grocery shopping to me.
>
> Best wishes to all in this newly-discovered NG, I've
> got more than a few recipes I'd love to share.

Welcome, Paul! You'll find we're a fairly disparate group
and the OT (Off Topic) posts abound, but if you think of the
newgroup as a caffe klache with a group of friends in
someone's kitchen, yakkin' the day away, you won't be far
off the mark. And read Barb Schaller's comments to Amanda
(Melba's Jammin'). She had some good advice for newbies.

OB Food: @@@@@ Now You're Cooking! Export Format

French Onion Soup

quick and easy, soups and stews

5 tablespoons butter 2 tablespoons oil 5 medium onions;
peeled and -- thinly sliced 1 teaspoon sugar 1 1/2 teaspoons
salt 6 cups beef broth 1 cup red wine 8 slices French bread;
cubed and toasted Parmesan cheese or Asiago cheese; grated

Saute the onions in butter and oil in a heavy skillet over
medium heat until they are soft and take on color. You may
sprinkle with with a small amount of sugar and toss them so
the sugar carmelizes and colors them. Salt them. Add boiling
broth and wine. Blend over medium heat. Serve in heated
bowls with cheese and toasted bread.

(I prefer to serve the croutons on the side and let everyone
add them as they eat, so the croutons don't get so horribly
soggy. I like a little "crunch" to 'em.)

Contributor: James Beard

Yield: 4 servings

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

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Anonymous.

To reply, remove replace "shcox" with "cox"
 
In article <[email protected]>,
[email protected] (Nancree) wrote:

> Nospam@sonic wrote, erroneously,
>
>
> >You don't seem to have registered. You shouldn't have
> >been able to post without registering. I've sent a note
> >to your ISP notifying them that their host protocol seems
> >to have been mis-configured. After you've registered, I'm
> >sure you'll be welcome here. Hope this helps. :)
> >======================
> He is mistaken--it is not necessary to register.

He's winding people up -- he's been doing it as long as I've
been here (10 years).

Miche

--
If you want to end war and stuff you got to sing loud. --
Arlo Guthrie, "Alice's Restaurant"
 
In article <[email protected]>,
Melba's Jammin' <[email protected]> wrote:

> And some inside jokes like j/lnghlm (I don't think that's
> right -- someone will correct me in a moment)

The original spelling was j/lnhlghm. The short spelling
is j/lnghm.

(It frightens me that I remember stuff like this.)

> and the Legend of St. Frogthroid (that's not right, either
> -- where's Miche or Squeaks?). I cry for happy that in our
> midst you have become.

St Frghoptd's Day. And is just round corner being. Eat much
j/lnghlm and think home. Cry for happy.

> Barb Schaller's Famous Orgasmic Chocolate Brownies

OHmigoodness these are good.

I made a batch of these as a last huzzah right before I had
to give up wheat. It was worth it.

Miche

--
If you want to end war and stuff you got to sing loud. --
Arlo Guthrie, "Alice's Restaurant"
 
Miche wrote:
> In article <barbschaller-
> [email protected]>, Melba's
> Jammin' <[email protected]> wrote:
>
>
>>And some inside jokes like j/lnghlm (I don't think that's
>>right -- someone will correct me in a moment)
>
>
> The original spelling was j/lnhlghm. The short spelling is
> j/lnghm.
>
> (It frightens me that I remember stuff like this.)
>
>
>>and the Legend of St. Frogthroid (that's not right, either
>>-- where's Miche or Squeaks?). I cry for happy that in our
>>midst you have become.
>
>
> St Frghoptd's Day. And is just round corner being. Eat
> much j/lnghlm and think home. Cry for happy.

Don't forget much real Elbonian thokpt

Olaf