{"conf": "food", "generated_at": "2026-04-26T08:00:02.954878Z", "threads": [{"num": 0, "subject": "", "response_count": 0, "posts": []}, {"num": 1, "subject": "introductions", "response_count": 180, "posts": [{"response": 1, "author": "KitchenManager", "date": "Wed, Sep 25, 1996 (18:20)", "body": "Hello, future readers. I'm the kitchen manager of a local Italian restaurant and found the spring conferences through our web pages. Any topics would be appreciated. Don't know what else to say for now, being the first respondent and all. I'll stop in again soon to see what's going on. WER"}, {"response": 2, "author": "sysop", "date": "Thu, Sep 26, 1996 (13:05)", "body": "Howdy KitchenManager. What kind of topics would you like to see us create here?"}, {"response": 3, "author": "KitchenManager", "date": "Fri, Sep 27, 1996 (14:05)", "body": "We could discuss or identify good versus bad food and restaurant web pages, or we could critique the food critics, or I don't know, there are so many choices. I wish we had some more respondents so that we could get a feel for what was interesting to or necessary for others. What are your interests in this area? I'll stop in again soon, WER."}, {"response": 4, "author": "KitchenManager", "date": "Fri, Oct  4, 1996 (16:03)", "body": "Hey, sysop, what do you look for in a good restaurant? What do you look for in a really good Italian dish? Where do you envision this conference going? I'll check in again soon, WER"}, {"response": 5, "author": "KitchenManager", "date": "Fri, Oct  4, 1996 (16:33)", "body": "Terry: Do you need a moderator for this here topic? If so, I'd like to volunteer for the position. I originally heard about the spring because an offer was made to my coworker through his web page to moderate a food/restaurant conference. We are quite interested in helping, and can provide a lot of info such as links to food manufacturers, restaurant search engines, e-zines, etcetera. By the way, I found the answer to the question I emailed you about. Hope to hear from you soon, WER"}, {"response": 6, "author": "KitchenManager", "date": "Sun, Oct  6, 1996 (03:04)", "body": "Here are some url's of spots for food service pros: Anheuser-Busch http://www.hopnotes.com Bangkok Cuisine http://www.bangkokcuisine.com Empire Kosher Poultry http://www.empirekosher.com Hobart Corporation http://www.hobartcorp.com Keller's Hotel/Bar Food http://www.butter1.com La Choy Foodservice http://www.lachoyfoodservice.com Landscape Forms http://www.landscapeforms.com Manitowoc Equipment http://www.Manitowoc.com Red the Uniform Taylor http://www.rtut.com Nugget Distributors http://www.nugget.com Mity-Lite http://www.mitylite.com and one of my favorites-- National Watermelon Promotion Board http://www.watermelon.org There's plenty more where these came from so tell me what you need, folks. WER"}, {"response": 7, "author": "terry", "date": "Sun, Oct  6, 1996 (08:04)", "body": "It would be great for you to be a host. I'll add you to the hostlist so you can add topics."}, {"response": 8, "author": "KitchenManager", "date": "Wed, Oct  9, 1996 (14:06)", "body": "Great, I'll start advertising this here conference, and get some folks in here. I guess I should go find out how to do the host thing, instructions and all that is. Talk to whoever is here in a few days. WER"}, {"response": 9, "author": "billsan", "date": "Wed, Oct 23, 1996 (20:30)", "body": "I get some geat ideas from watching \"foodtv\". Some great sounding ideas. But in practice many things take adjustments. I tried a shrimp dish, over the weekend, that was spiced with cayenne, paprika, and cumin-a beatiful combination, but it was finished with the juice of 2 limes where a tbls would have been sufficient. (Two Hot Tomales) One of my favorite shows for his unique ideas is Molto Mario. What do you think?"}, {"response": 10, "author": "terry", "date": "Thu, Oct 24, 1996 (15:57)", "body": "Welcome! Never heard of Molto Mario though, what network is this on?"}, {"response": 11, "author": "popcorn", "date": "Sun, Nov  3, 1996 (11:35)", "body": "Hi -- My name is Valerie Mates. I'm some random person surfing the web. I was actually looking for the answer to an obscure question about my sound player program (Netscape wants to run its own sound player instead of the one I told it to run), and I found the sound player mentioned in a discussion on The Spring. I'd heard of The Spring before, so I was curious to look around. I'm an avid cook, and a fair witness in Grex's ( http://www.cyberspace.org ) Kitchen conference, so when I saw the Spring had a cooking conference I had to stop by and say Hi. Are there other vegetarians out there? I've been a vegetarian for 8 years now."}, {"response": 12, "author": "terry", "date": "Sun, Nov  3, 1996 (18:45)", "body": "I've been a sometimes good, sometimes bad veggie for over 12 years. I'll try and answer your questions, pick the appropriate topic and fire away (if there isn't a topic that fits, we'll make one!) Welcome!"}, {"response": 13, "author": "Mixu", "date": "Mon, Nov  4, 1996 (08:08)", "body": "I've not been eating meat for four years now, and don't even eat fish at the moment (although, being a Finn, staying away form fish is not so easy... I'm glad I don't live in Japan). Dairy products and eggs are my occasional bad habits, though. ;0("}, {"response": 14, "author": "KitchenManager", "date": "Thu, Nov  7, 1996 (22:41)", "body": "Ooh, new people. Hi everyone, sorry I've been gone so long. Welcome and salutations, I'll be back with less of an absence next time even though I'm not a vegetarian, although I can cook like one. WER"}, {"response": 15, "author": "Donna", "date": "Sat, Nov 23, 1996 (12:40)", "body": "I am a stay at home mom. It would be nice to have some quick -fix for the family on the run. Healthy ones preferred. It is not the easiest tasks to prepared meals everyone likes. So far we all like stir-fry."}, {"response": 16, "author": "smckern", "date": "Tue, Nov 26, 1996 (20:19)", "body": "Hello all... I actually found this page through browsing through Spring. I was invited to comment on another page and thought I'd have a look around... Isn't that how it always happens?? **grin** Anyway, Donna... a really quick recipe that I've found when I'm in a rush is pasta pesto... Cook up some pasta, and any meat... or veges for all you veges out there... Mix both in a pot (or deep fry-pan) with pesto (tomato, capsicum, you can get heaps already prepared) and some basil. How many you serve depends on how much pasta you cook. I find it re-heats well and I often have it for lunch the next day - it's a good filler."}, {"response": 17, "author": "stacey", "date": "Mon, Dec  9, 1996 (19:07)", "body": "AAAAAAACCCCCCCCCCCCCCCCCCCK! 'm BACK! After four miserable months of being off-line, I AM BACK to play with my nd apparently new!) buddies at the spring! erry, I've missed you! I'm up in Colorado freezing my bippie off! Gotta go, don't have my own setup yet but, if my svura@spring.com account is still valid... e-mail me!"}, {"response": 18, "author": "terry", "date": "Mon, Dec  9, 1996 (21:18)", "body": "It it isn't I'll fix it so it is. What a gas! Stacey Vura is back. One of my all time favorite folks."}, {"response": 19, "author": "Mixu", "date": "Tue, Dec 10, 1996 (10:36)", "body": "Glad to hear from ya again, Stacey. And merry Xmas. (Includes everybody else, too.)"}, {"response": 20, "author": "terry", "date": "Wed, Dec 11, 1996 (08:00)", "body": "Merry Christmas to you and to all a bunch of good nights."}, {"response": 21, "author": "nancyw", "date": "Wed, Jun 11, 1997 (17:47)", "body": "Is chocolate the exlir of life? Do you need drugs when you have chocolate? Can chocolate mend a broken heart? These are some of the questions I ponder. Check out"}, {"response": 22, "author": "terry", "date": "Wed, Jun 11, 1997 (18:00)", "body": "You don't really need to use angle brackets for url's here. We automatically turn them into links Nancy. Nancy's on a chocolate run!"}, {"response": 23, "author": "KitchenManager", "date": "Fri, Oct 10, 1997 (06:27)", "body": "Tag, I'm in again! WER"}, {"response": 24, "author": "stacey", "date": "Fri, Oct 10, 1997 (11:16)", "body": "yeah! \u001b[Bmore masticators!"}, {"response": 25, "author": "KitchenManager", "date": "Mon, Oct 13, 1997 (01:20)", "body": "Sorry, ma'am, I don't think I've made your aquaintance(sp?). WER"}, {"response": 26, "author": "stacey", "date": "Mon, Oct 13, 1997 (10:36)", "body": "stacey leigh vura -- old springer and former Austinite now relocated in Denver Colorado. Elementary special education teacher and home cooker extrodinaire! and you?"}, {"response": 27, "author": "terry", "date": "Mon, Oct 13, 1997 (13:36)", "body": "They's dissin' Denver over in the motorcycle conference!"}, {"response": 28, "author": "stacey", "date": "Mon, Oct 13, 1997 (13:43)", "body": "paaa shaaa"}, {"response": 29, "author": "KitchenManager", "date": "Tue, Oct 14, 1997 (00:11)", "body": "Very eratic springer, kitchen manager of an Italian eatery in Austin, 30+, etc... WER"}, {"response": 30, "author": "stacey", "date": "Tue, Oct 14, 1997 (09:34)", "body": "A pleasure to make your virtual acquaintance!"}, {"response": 31, "author": "KitchenManager", "date": "Wed, Oct 15, 1997 (00:19)", "body": "I'm electronically yours! WER"}, {"response": 32, "author": "CotC", "date": "Fri, Oct 24, 1997 (14:28)", "body": "Hello? Hello? I just broke a tooth on a Taco Bell burrito! But I suppose that doesn't really count as food. Sorry. I'll try to stay on-topic."}, {"response": 33, "author": "stacey", "date": "Fri, Oct 24, 1997 (15:32)", "body": "A 7 Layer?!?! Those can really nail you when the rice isn't cooked all the way."}, {"response": 34, "author": "terry", "date": "Fri, Oct 24, 1997 (15:38)", "body": "Which Taco Bell? And, like Stacey says, which item?"}, {"response": 35, "author": "KitchenManager", "date": "Sat, Oct 25, 1997 (01:12)", "body": "Actually, he was eating a chili cheese burrito at the end of the lunch rush. Wound up not being his only problem! WER"}, {"response": 36, "author": "CotC", "date": "Sun, Nov 16, 1997 (04:01)", "body": "My GOD!!!!!! I'm going to fucking _SPAWN_!!!!!!"}, {"response": 38, "author": "CotC", "date": "Sun, Nov 16, 1997 (04:18)", "body": "aaaaaaaaaaaaaaaaaaaaaaaahhhhhhhhhhhhhhhhhhhhhhhhh!!!!!!!!!!!!!!! No, really...I'm OK...."}, {"response": 39, "author": "terry", "date": "Sun, Nov 16, 1997 (23:23)", "body": "Hyperactive alert!"}, {"response": 40, "author": "stacey", "date": "Mon, Nov 17, 1997 (10:46)", "body": "(LOL) I suppose that's a \"boy thing.\" reactionwise."}, {"response": 42, "author": "terry", "date": "Mon, Nov 24, 1997 (10:48)", "body": "I'm with you on that, Stacey do you have a surrogate you can send in your place when your on ski trips, etc?"}, {"response": 43, "author": "stacey", "date": "Mon, Nov 24, 1997 (11:10)", "body": "sorry no, sythetic is never as good as the real thing anyway! *self-absorbed laugh* I'll miss you guys too -- big plans for the day of giving thanks?"}, {"response": 44, "author": "terry", "date": "Mon, Nov 24, 1997 (13:25)", "body": "Dads coming down. I need to find out if any of my friends don't have plans and could come by. Call me Chef Terry."}, {"response": 45, "author": "stacey", "date": "Mon, Nov 24, 1997 (13:26)", "body": "What ya cookin' chef terry?"}, {"response": 46, "author": "terry", "date": "Mon, Nov 24, 1997 (14:28)", "body": "Probably a traditional thanksgiving dinner with all the trimmings. Got any good recipes for me, like how to bake a turkey?"}, {"response": 47, "author": "stacey", "date": "Tue, Nov 25, 1997 (12:12)", "body": "Bake it til it's done -- that's how I cook!"}, {"response": 48, "author": "terry", "date": "Tue, Nov 25, 1997 (13:23)", "body": "What do you use for stuffing?"}, {"response": 49, "author": "stacey", "date": "Wed, Nov 26, 1997 (11:17)", "body": "the one time I ever stuffed a turkey... oyster stuffing. Bread crumbs, herbs, oysters... C'mon Paul, you know how I cook. Sans receipe. good luck!"}, {"response": 50, "author": "terry", "date": "Wed, Nov 26, 1997 (13:08)", "body": "Come to think of it, maybe we'll go out to eat."}, {"response": 51, "author": "stacey", "date": "Fri, Dec  5, 1997 (19:21)", "body": "Well... what happened??? Eat out or in?"}, {"response": 52, "author": "terry", "date": "Sat, Dec  6, 1997 (00:36)", "body": "We ate out and then I went to the Dubose Farm. Look at the slide show on the main Spring page to see where I went for Thanksgiving."}, {"response": 53, "author": "katrina", "date": "Sat, Dec  6, 1997 (00:37)", "body": "I was there too."}, {"response": 55, "author": "autumn", "date": "Thu, Feb 19, 1998 (13:59)", "body": "EASTER??? I just threw away the girls' gingerbread houses from xmas last night! I can't deal with it yet."}, {"response": 57, "author": "Wolf", "date": "Thu, Feb 19, 1998 (16:58)", "body": "No. Do you? But of course, you're the cook *grin*"}, {"response": 60, "author": "stacey", "date": "Thu, Mar 19, 1998 (10:35)", "body": "good luck WER! Remember lots of mushrooms!!! and congrats Tommy! (no wonder we hadn't seen him around here lately!)"}, {"response": 61, "author": "autumn", "date": "Thu, Mar 19, 1998 (12:51)", "body": "You can't add too much garlic, either! What does \"spring for water\" mean?? Congratulations to the expectant parents."}, {"response": 62, "author": "stacey", "date": "Thu, Mar 19, 1998 (18:18)", "body": "oooh! garlic... i need to get me some of that tonight!"}, {"response": 64, "author": "autumn", "date": "Sat, Mar 21, 1998 (22:32)", "body": "Congratulations!! Care to share those recipes?? Mmmmmm...."}, {"response": 66, "author": "pmnh", "date": "Sun, Mar 22, 1998 (13:36)", "body": "(congrats, wer!)"}, {"response": 67, "author": "stacey", "date": "Mon, Mar 23, 1998 (10:51)", "body": "WooWoo!"}, {"response": 69, "author": "stacey", "date": "Wed, Mar 25, 1998 (11:17)", "body": "what's what you get working for the man!"}, {"response": 71, "author": "stacey", "date": "Wed, Mar 25, 1998 (16:42)", "body": "sheesh! you don't wanna know about school districts (thanks again nick, for the use of the word!)"}, {"response": 72, "author": "autumn", "date": "Wed, Mar 25, 1998 (23:42)", "body": "Oh well, can't blame a creole-lover for asking!"}, {"response": 73, "author": "stacey", "date": "Thu, Mar 26, 1998 (16:53)", "body": "Hey Autumn, why don't you share some of your creole receipes with us? If'n I knew the first thing about creole cookin' I'm sure I'd know what to ask for but... that's why I'm askin!"}, {"response": 74, "author": "autumn", "date": "Mon, Mar 30, 1998 (20:59)", "body": "I'm afraid the only shrimp creole recipe I ever used had a base of Campbell's tomato soup! It fell a little short of spectacular....I should check some of wer's food ring websites, maybe I'll come across something."}, {"response": 75, "author": "suzanne", "date": "Thu, Apr 30, 1998 (14:51)", "body": "intoductin to the food conference"}, {"response": 77, "author": "stacey", "date": "Thu, Apr 30, 1998 (16:25)", "body": "must've been the yummy smells... or the lude conversation!"}, {"response": 78, "author": "autumn", "date": "Thu, Apr 30, 1998 (17:14)", "body": "\"I smell sex and...candy...\""}, {"response": 80, "author": "riette", "date": "Thu, May 28, 1998 (11:54)", "body": "Was that a vulgar undertone I heard?. . . damn, Wer, that means I'll HAVE to join!"}, {"response": 81, "author": "autumn", "date": "Thu, May 28, 1998 (11:59)", "body": "If you join every conference with a vulgar undertone, Riette, your hotlist is gonna be loooooong....! Welcome to food."}, {"response": 82, "author": "stacey", "date": "Thu, May 28, 1998 (12:59)", "body": "you'll fit right in!"}, {"response": 83, "author": "riette", "date": "Thu, May 28, 1998 (13:53)", "body": "You two here as well?!?! That's great! I'm sure I'll love it here - I'm a compulsive eater. BIG TIME!"}, {"response": 84, "author": "KitchenManager", "date": "Thu, May 28, 1998 (17:22)", "body": "I've got a long hotlist... Welcome, Riette!"}, {"response": 85, "author": "riette", "date": "Thu, May 28, 1998 (18:08)", "body": "GOOD to be here. Don't bother with that hotlist . . . I'll just go for the places where your, Stacey's, Autumn's and Jim's names appear - they're bound to be fun!"}, {"response": 86, "author": "KitchenManager", "date": "Thu, May 28, 1998 (18:11)", "body": "but then we gotta be doin it at the same time!!!"}, {"response": 87, "author": "riette", "date": "Thu, May 28, 1998 (18:34)", "body": "Doin what? I'm sorry, I really know nothing about this online nonsense. I thought hotlist meant vulgar. Does hotlist mean there is conversation going on?? HELP, I'm kindda blond today!"}, {"response": 88, "author": "terry", "date": "Thu, May 28, 1998 (21:22)", "body": "Hi blondie! A hotlist is your list of conferences. From \"dive in\" on the main page or from http://www.spring.net/yapp.html you choose \"Conference Index\". Then you can click on the hypertext that says \"Add to your conference list\" and build up a list."}, {"response": 89, "author": "riette", "date": "Fri, May 29, 1998 (01:53)", "body": "Thanks Terry! I can just about grasp that."}, {"response": 90, "author": "stacey", "date": "Thu, Jul  9, 1998 (15:58)", "body": "hey Mr. E... see ya later!"}, {"response": 91, "author": "KitchenManager", "date": "Thu, Jul  9, 1998 (16:01)", "body": "ta!"}, {"response": 92, "author": "stacey", "date": "Thu, Jul  9, 1998 (16:02)", "body": "ta!"}, {"response": 93, "author": "kristen", "date": "Wed, Jul 15, 1998 (00:29)", "body": "I love to cook."}, {"response": 94, "author": "wer", "date": "Wed, Jul 15, 1998 (00:56)", "body": "And we love that you stopped by! Welcome!!!"}, {"response": 95, "author": "riette", "date": "Wed, Jul 15, 1998 (02:03)", "body": "I don't love to cook, but I love people who love to cook, because I love to eat."}, {"response": 96, "author": "KitchenManager", "date": "Wed, Jul 15, 1998 (09:23)", "body": "and without people like you, Riette, there'd be no need for those of us do..."}, {"response": 97, "author": "riette", "date": "Wed, Jul 15, 1998 (15:09)", "body": "THAT'S a new kind of flattery!!"}, {"response": 98, "author": "TIM", "date": "Wed, Nov 11, 1998 (12:12)", "body": "Except for the fact that turkey is so cheap at Thanksgiving, I'd cook something else."}, {"response": 99, "author": "riette", "date": "Thu, Nov 12, 1998 (11:22)", "body": "I don't really like turkey so much at all. Where are you from? Are we neighbours?"}, {"response": 100, "author": "TIM", "date": "Sun, Nov 15, 1998 (01:33)", "body": "Originally, I'm from Fond du Lac, Wisconsin. I moved to Texas in 1980, and currently reside in Austin. I don't think that we are neighbors."}, {"response": 101, "author": "riette", "date": "Mon, Nov 16, 1998 (04:07)", "body": "Your name makes you sound like a neighbour, though. From the grandparents?"}, {"response": 102, "author": "TIM", "date": "Mon, Nov 16, 1998 (07:54)", "body": "I can trace lineage back to the BCE times, but origin is in northern Germany. My grandfather's name on the other side is Sitter, and anyone with that name, I'm related to. On my father's mother's side, my ancestors are from Prussia."}, {"response": 103, "author": "riette", "date": "Mon, Nov 16, 1998 (11:35)", "body": "Hmm, impressive. What do you think will have brought your family to America?"}, {"response": 104, "author": "TIM", "date": "Mon, Nov 16, 1998 (12:38)", "body": "That's easy, the Franco-Prussian war."}, {"response": 105, "author": "osceola", "date": "Mon, Nov 16, 1998 (14:52)", "body": "A boat brought my family to America. I already told you the story of my grandmother stealing a ticket."}, {"response": 106, "author": "TIM", "date": "Mon, Nov 16, 1998 (15:25)", "body": "Of course. Silly of me."}, {"response": 107, "author": "riette", "date": "Tue, Nov 17, 1998 (01:36)", "body": "George's immigration story is one of the best I've ever heard. Somebody should write a book about your grandmother, George. Tim, his grandmother lived in Poland, and one day found a ticket in her post box. She had no idea who it was for, but seized the opportunity, and came to America. Just like that! Isn't it amazing?"}, {"response": 108, "author": "TIM", "date": "Tue, Nov 17, 1998 (02:54)", "body": "It is nothing short of incredible. I wonder who the ticket was originally for. In her place I'd Probably have done the same thing. It would make a good book, but an even better movie."}, {"response": 109, "author": "osceola", "date": "Tue, Nov 17, 1998 (13:29)", "body": "Then she married a guy who tried to make a living as a bootlegger, but he was an alcoholic so he never made a profit. One of her daughters (my mom) married a bookie. People in my family don't have any problem with being on the margins of the law. Considering how she came to this country, I think we got it from her. It's not the sort of uplifting immigrant story America likes to hear."}, {"response": 110, "author": "TIM", "date": "Tue, Nov 17, 1998 (14:55)", "body": "I think that the outlaw type background is more common than most people would like to admit. My mother's maternal grandfather kidnapped her maternal grandmother. and forced her to marry him. After having two kids, she got a divorce, and custody of the kids. You guessed it, he kidnapped the kids and moved out of state. You would not believe how deep this story was buried. Suffice it to say that I was 30 before I came across a rumor about my great grandfather being a kidnapper. His sister was so notorious that they STILL talk about her. Whenever an older person in town wanted to know who I was, I would just tell them that I was Baby Doe Tabor's great nephew, and they knew immediately who I was talking about. Of course this just mortified my mother."}, {"response": 111, "author": "autumn", "date": "Tue, Nov 17, 1998 (16:30)", "body": "What colorful ancestors! George, have you ever wondered about the person for whom the ticket was destined? Like, did she do them a favor by keeping the ticket, or was she responsible for some great tragedy?"}, {"response": 112, "author": "riette", "date": "Tue, Nov 17, 1998 (16:59)", "body": "Some questions are better left unanswered, I think. Also that, if she were responsible for some great tragedy, she could not possibly have known it at the time; I don't think anyone could have known what was lying ahead for Poland."}, {"response": 113, "author": "TIM", "date": "Tue, Nov 17, 1998 (17:04)", "body": "She was given an opportunity and she took it Who is to know if the ticket would ever have found it's owner?"}, {"response": 114, "author": "riette", "date": "Tue, Nov 17, 1998 (17:31)", "body": "Exactly, and what a waste that would be! It might even have saved his grandmother's life! So, Tim, what other interesting family members do we have? ha-ha! Love that kidnapper story - though it can't have been too funny at the time! I also hereby ashamedly admit that President Kruger was my great great great grandfather...ugly, ain't it!"}, {"response": 115, "author": "TIM", "date": "Tue, Nov 17, 1998 (18:55)", "body": "Baby Doe Tabor, my great grandfather's sister, scandalized the city by sleeping with her husband for some time before they were married. Then they went west and settled in Colorado either Durango or Silverton. Anyway the house is a museum now. Her husband was Diamond Jim Tabor. For more interesting people, my mother's father's first cousin was the man who tried to blow up Hitler by placing a bomb in his bunker. Hitler had no sense of humor, and, promptly had him executed. Claus von Stauffenburg was his name. Forgive my ignorance, but who was President Kruger?"}, {"response": 116, "author": "stacey", "date": "Tue, Nov 17, 1998 (19:00)", "body": "and there is a restaurant named after her in Denver (not the house you're speaking of)"}, {"response": 117, "author": "TIM", "date": "Tue, Nov 17, 1998 (19:11)", "body": "Thank you, I didn't know that. Her husband, at one time, was one of the wealthiest men in the US. Then the country went off the silver standard and He went bust."}, {"response": 118, "author": "riette", "date": "Wed, Nov 18, 1998 (01:41)", "body": "AMAZING, Tim! And who are you going to be known as to your great grand children? Pilot Tim? President Kruger was the first Afrikaner president of South Africa - also one of the people to inspire Hitler in his undertakings, through his excellent example of racism and cruelty..."}, {"response": 119, "author": "TIM", "date": "Wed, Nov 18, 1998 (01:55)", "body": "I don't know how I'll be known to my great grand-children. I hope I'll not be thought of as some stuffed shirt conservative. If I'm remembered as a radical of some kind, I'll be a success. I'll say this for president Kruger: Whatever he did that led down the path to your birth, went a long way toward compensating the world for the cruelty he visited upon it by other things."}, {"response": 120, "author": "TIM", "date": "Wed, Nov 18, 1998 (01:57)", "body": "Good morning Riette. I trust you slept well. By the way how was the shopping trip yesterday?"}, {"response": 121, "author": "riette", "date": "Wed, Nov 18, 1998 (13:48)", "body": "Gosh, that felt like a minute ago, and yet I have to say - good evening, Tim! The shopping trip was great; we bought a load of ice cream, because it's my and the girls' favourite food - and then it started snowing! It was heavenly, and the girls were shrieking all the way home! So we had our ice cream, baked a mountain of pancakes to warm us up afterwards, then put up the christmas tree - I figured I HAD to take the opportunity of the first snowfall. I was fun, and nearly all the soft toys are sittin in the tree, looking quite perplexed!!! It took us ages to do, and so this afternoon we started making decorations for the rest of the house. Sounds very boring, I'm sure, but this is one of my favourite times of the year, and this will be my first proper christmas in Z\ufffdrich - we usually fly to Namibia on the 24th, and celebrate at mums with the decorated palm trees. So this will be a nice (cold!) first for me! And what have you been up to today?"}, {"response": 122, "author": "TIM", "date": "Wed, Nov 18, 1998 (16:49)", "body": "Good Evening, Riette! I'm glad you enjoyed the shopping trip, and the snow. I actually went out and bought a pick-up. My bicycle was stolen, and I. was spending so much on bicycles anyway, that I decided to get a regular vehicle. Then, since I don't need the bicycle as my primary transportation, I can get a much cheaper bike. How do you decorate the palm trees? I am not familiar with the custom. I will be celebrating Christmas late this year. As an experiment, my family has decided to celebrate Christmas the first week in January. I've been trying to talk them into this for some time. Since we all fly in, the savings in airfare alone, are significant. Add to this, the fact that everything is on sale. Gifts and decorations cost much less. And we avoid the holiday traffic! Plus, the weather here in December is usually pretty good. And January gets pretty nasty. A good time to go to a warmer climate."}, {"response": 123, "author": "riette", "date": "Thu, Nov 19, 1998 (01:53)", "body": "How very original! Where will you be celebrating? Palm trees are decorated in more or less the same way as traditional Christmas trees - we use them, because they are as ALL OVER as pine trees are here. I love Christmas in Namibia, because it is middle of summer, and we go swimming in the sea, and sleep under the stars and corny stuff like that."}, {"response": 124, "author": "TIM", "date": "Thu, Nov 19, 1998 (01:59)", "body": "I will be celebrating Christmas with my parents in South Florida. Actually going swimming in the sea and sleeping out under the stars, sounds great, not corny at all. In Florida, where there palm trees all over, they still decorate evergreens."}, {"response": 125, "author": "osceola", "date": "Thu, Nov 19, 1998 (13:23)", "body": "Where in So. Fla? I spent my teenage years in Ft. Myers, on the SW coast. I used to go for Christmas every year when my mom was alive, but I haven't been back in 5 years. I loved going to the beach at Christmas time."}, {"response": 126, "author": "TIM", "date": "Thu, Nov 19, 1998 (13:45)", "body": "It truely is a small world!!! I'll be in Bonita Springs, just outside Ft. Myers."}, {"response": 127, "author": "osceola", "date": "Thu, Nov 19, 1998 (14:35)", "body": "Man, it's BEAUTIFUL there. That stretch of beach is great, but it's a lot more developed than it used to be. Used to be (and I'm talking 15 or so years ago) you could park on the side of the road and hang out on an undeveloped beach. Lot of condos and resort hotels there now at Bonita Beach. Bonita Springs used to be a little town. I hope it still is. The growth and development of the Ft. Myers area really turned me off and made me never want to come back after I left for college. Like I said, I have litt e reason to go there now that mom's gone."}, {"response": 128, "author": "TIM", "date": "Thu, Nov 19, 1998 (15:46)", "body": "My parents live in one of those developments that you abhor. They have preserved the barrier beach untouched and they run a boat out to it each hour during daylight."}, {"response": 129, "author": "riette", "date": "Fri, Nov 20, 1998 (01:32)", "body": "Indeed what a small world! And to think you two would've been enemies 60 years ago!"}, {"response": 130, "author": "TIM", "date": "Fri, Nov 20, 1998 (01:43)", "body": "it's quite possible."}, {"response": 131, "author": "riette", "date": "Sat, Nov 21, 1998 (01:19)", "body": "Are you a philanthropist?"}, {"response": 132, "author": "TIM", "date": "Sat, Nov 21, 1998 (01:19)", "body": "No, I'm not. If I had the money, I probably would be. When I've had the money in the past, I was. But, not currently, no. Why do you ask?"}, {"response": 133, "author": "TIM", "date": "Sun, Nov 22, 1998 (02:32)", "body": "For some reason this site was not showing up on new postings. Riette, I am curious. Why did you ask if I was a philanthropist?"}, {"response": 134, "author": "riette", "date": "Mon, Nov 23, 1998 (01:29)", "body": "You speak like one."}, {"response": 135, "author": "osceola", "date": "Tue, Nov 24, 1998 (13:18)", "body": "Riette: Why would Tim and I have been enemies 60 years ago? I don't get you. Autumn: Last week you asked if I wondered if maybe my grandmother was responsible for some great tragedy because she stole a ticket to America meant for someone else. (Didn't see the post until today.)I don't know, but I'm sure she busted up a relationship. Maybe it was a man sending a ticket to his girlfriend. Maybe for years and years she said, \"That bastard! He promised he'd write me!\" Then she moved on with her life. Who knows if it was good or bad."}, {"response": 136, "author": "terry", "date": "Tue, Nov 24, 1998 (13:43)", "body": "What could happen is this. Georges mom was responsible for George being in Austin. George gets a ticket to the UT game on Friday. The game is in the last quarter and a small, blind, disabled child comes up to George and asks him to take him down closer to the field so he can catch the last play of the game. Tears streaming down his eyes, George picks up the child. Oh, and by the way, UT is down by 6 points to A&M and Ricky Williams needs only 5 yards to break the all time college scoring record and it just happens that UT is on the 6 yard line, goal to go to win the game. George rushes down to the sidelines with the small child, he falls and the child limps out to the field just as the ball is being snapped to Major Applewhite, the UT Quarterback. He hands it to Ricky who is sweeping wide left. and just as he is about the dive in to the end zone the small child steps in his path and is crushed to death, the ball comes loose, UT loses the game and Ricky fails in his Heismann bid. All because of that purloined letter years ago."}, {"response": 137, "author": "osceola", "date": "Tue, Nov 24, 1998 (14:27)", "body": "No, what would happen is this. I am shocked and dismayed that a disabled child is allowed to roam around a football stadium unattended. I call security and let them take care of the child. When the kid's guardians come to claim him they are charged with child neglect and reported to Children's Services and jailed. I am praised for being a good, upright, morally responsible citizen who Did The Right Thing. And the world is a little bit better for it. All because my grandma stole a letter 89 years ago. Puts the cap on a hard-fought Longhorn victory. Ricky hears about my selfless actions, and while celebrating his new college football rushing record, gives me the keys to a new car and pays the rest of my mortgage. Oh, did I mention the disabled kid's neglectful guardians were Aggies?"}, {"response": 138, "author": "terry", "date": "Tue, Nov 24, 1998 (14:55)", "body": "No, and you didn't mention the part about them pouring champagne over you in the locker room either."}, {"response": 139, "author": "riette", "date": "Wed, Nov 25, 1998 (01:48)", "body": "George, I meant that 60 years ago, you would have fought on the Polish side, and Tim on the German side most probably."}, {"response": 140, "author": "TIM", "date": "Wed, Nov 25, 1998 (09:34)", "body": "Riette, 60 years ago, my relatives were on the German side. My branch of the family was over here, over 100 years ago. One of my relatives, tried to blow Hitler up with a bomb. Hitler, having no sense of humor, had him executed."}, {"response": 141, "author": "riette", "date": "Wed, Nov 25, 1998 (11:11)", "body": "It was a highly hypothetical statement. Hope I haven't offended either you or George."}, {"response": 142, "author": "TIM", "date": "Wed, Nov 25, 1998 (12:51)", "body": "Riette, you would have to go pretty far to offend me!"}, {"response": 143, "author": "osceola", "date": "Wed, Nov 25, 1998 (14:16)", "body": "My family's motto is: \"Get out while the getting is good.\""}, {"response": 144, "author": "riette", "date": "Thu, Nov 26, 1998 (01:47)", "body": "A good motto, I'd say! A family of adventurers! Tim, I've guessed that about you - but I don't want to try too hard either!"}, {"response": 145, "author": "TIM", "date": "Thu, Nov 26, 1998 (01:55)", "body": "Riette, just don't worry about it. I'll know that it wasn't meant in malice and that is all it will take to get over it."}, {"response": 146, "author": "riette", "date": "Thu, Nov 26, 1998 (10:51)", "body": "Okay, I won't worry then. What have you been up to today?"}, {"response": 147, "author": "TIM", "date": "Thu, Nov 26, 1998 (17:28)", "body": "Spent the morning trying to get Laura ready to go to her parents' house. After I got her straightened out, I came back to town and got on the computer."}, {"response": 148, "author": "riette", "date": "Fri, Nov 27, 1998 (01:20)", "body": "And did you have any interesting conversations? Like with the milkman or the postman - who took your cheese to the wrong place?"}, {"response": 149, "author": "TIM", "date": "Fri, Nov 27, 1998 (01:33)", "body": "No Riette, not with the milkman, or the postman, but with this incredible young woman, whom I just tried to call back and her line was busy."}, {"response": 150, "author": "riette", "date": "Fri, Nov 27, 1998 (01:40)", "body": "And why do you think THAT was? Perhaps she was talking to you already!"}, {"response": 151, "author": "TIM", "date": "Fri, Nov 27, 1998 (01:48)", "body": "No Riette, she wasn't. but I'll leave the line open for a half hour or so just in case she calls back."}, {"response": 152, "author": "riette", "date": "Fri, Nov 27, 1998 (16:00)", "body": "The bitch - she didn't, did she?? You should chastize her real hard for that."}, {"response": 153, "author": "TIM", "date": "Fri, Nov 27, 1998 (16:07)", "body": "Riette, I've been thinking of ways to chastize her. At times I have an active imagination."}, {"response": 154, "author": "riette", "date": "Sat, Nov 28, 1998 (01:21)", "body": "Does that mean the conventional way is out?"}, {"response": 155, "author": "TIM", "date": "Sat, Nov 28, 1998 (01:26)", "body": "Oh, no, Riette. I've just been trying to come up with additional ways"}, {"response": 156, "author": "wer", "date": "Sat, Nov 28, 1998 (01:27)", "body": "haven't we all..."}, {"response": 157, "author": "TIM", "date": "Sat, Nov 28, 1998 (02:04)", "body": "So, OK!! Riette, What have you come up with?"}, {"response": 158, "author": "riette", "date": "Sat, Nov 28, 1998 (15:33)", "body": "Well, you know how I like the bottom thing,,,I also know there's now way to get you to smack them in a million years. So a pinch will do just fine, baby."}, {"response": 159, "author": "TIM", "date": "Sat, Nov 28, 1998 (15:38)", "body": "Ok Riette! a pinch here and there it will be!"}, {"response": 160, "author": "riette", "date": "Sun, Nov 29, 1998 (01:52)", "body": "And where woud 'there' be?"}, {"response": 161, "author": "TIM", "date": "Sun, Nov 29, 1998 (02:00)", "body": "Whereever you would most want it, Riette!!"}, {"response": 162, "author": "riette", "date": "Mon, Nov 30, 1998 (01:48)", "body": "Whenever too?"}, {"response": 163, "author": "TIM", "date": "Mon, Nov 30, 1998 (02:01)", "body": "Wherever, Whenever, However, You got it Riette!"}, {"response": 164, "author": "riette", "date": "Mon, Nov 30, 1998 (02:01)", "body": "And don't think I'll forget about it either, young man!"}, {"response": 165, "author": "TIM", "date": "Mon, Nov 30, 1998 (02:01)", "body": "Riette, carve it in granite!"}, {"response": 166, "author": "riette", "date": "Tue, Dec  1, 1998 (01:30)", "body": "I don't have to - it's all up here in the grey area; like a note one the fridge door."}, {"response": 167, "author": "KitchenManager", "date": "Sun, Apr 18, 1999 (01:37)", "body": "So, no one comes here much anymore... anyone care to speculate as to why?"}, {"response": 168, "author": "stacey", "date": "Mon, Apr 19, 1999 (09:25)", "body": "watching their girlish figures... don't have time to cook... don't have time to eat... don't have time to cook, eat and log-in to tell us about it..."}, {"response": 169, "author": "stacey", "date": "Mon, Apr 19, 1999 (19:49)", "body": "hey WER... where'd you go???"}, {"response": 170, "author": "KitchenManager", "date": "Tue, Apr 20, 1999 (20:47)", "body": "inside..."}, {"response": 171, "author": "stacey", "date": "Wed, Apr 21, 1999 (11:26)", "body": "uh oh... still dark in there?"}, {"response": 172, "author": "KitchenManager", "date": "Thu, Apr 22, 1999 (01:37)", "body": "so much that at times it is very difficult to see to type..."}, {"response": 173, "author": "MarciaH", "date": "Thu, Feb 24, 2000 (16:50)", "body": "Ooooh! It looks so nice in here now. It's about time cfadm got around to making Food as nice as the other conferences. It is a very special place, and now it is even better with the grey broadloom on the floor. Thanks!"}, {"response": 174, "author": "Carys", "date": "Sat, Sep  9, 2000 (13:58)", "body": "Hello all you food fiends. I am Carys, not my real name, but it allegedly means \"love\" in Welsh and I like the sound of it. Let me just say that I LOVE food, I really love food. So I look forward to reading onward."}, {"response": 175, "author": "MarciaH", "date": "Sat, Sep  9, 2000 (16:10)", "body": "Please make yourself at home. I have a Welsh dictionary beside me and there are others around whose family members can speak the lovely language. Ther is everything from Mangoes to Spam and even more sophisticated stuff than that. Might we know if you are female or male? It is difficult to know when ones uses pseudonyms. Please feel free to wander all of the conferences in Spring. I recommend Geo in particular, but then, I would. It is mine!!!"}, {"response": 176, "author": "Carys", "date": "Mon, Sep 11, 2000 (17:40)", "body": "Marcia it is wonderful to make your acquaintance, virtual acquaintance that is. I'm female. Atleast I was the last time I checked. And if I'm not it is an absolute medical miracle that 8 years ago I gave birth to my son. The funny thing is that Alun (my son) loves both mangoes and spam -- together! He got habit on a trip to visit my brother in Guam. I'm prattling. In my time lurking about here I've grown to love your posts. You seem to be a person that just about everyone would love to have as a friend. I'll check out your conference. Thanks."}, {"response": 177, "author": "MarciaH", "date": "Mon, Sep 11, 2000 (18:29)", "body": "I am female with the son to prove it (David). How neat that you are communing with the other conferences! I am on the island with the live volcano which is the greatest non-edible thing imaginable! Aloha dear!"}, {"response": 178, "author": "MarciaH", "date": "Thu, Jun 21, 2001 (00:58)", "body": "HELP ME SOMEONE - gEO HAS GONE BLANK AND I HAVE NO IDEA WHAT CHANGED."}, {"response": 179, "author": "MarciaH", "date": "Thu, Jun 21, 2001 (01:00)", "body": "PLEASE DON'T LEAVE MINDS LIKE MINE ALONE WITH DANGEROUS STUFF. AFTER AMOST TWO YEARS OF WORK...... GEO IS GONE AND I HAVE NO IDEA WHERE TO PUT THE FILES. I HAVE COPIED THEM TO ALL THE FTP SITES SPRING HAS EVER HAD AND IT IS NOT WORKING. AARRRRRRRRRRRRRRGGGHHHHH !!!!!!!!!"}, {"response": 180, "author": "MarciaH", "date": "Thu, Jun 21, 2001 (01:44)", "body": "OK, I managed to bit by bit restore all that is not part of my personal hard drive space wherever on earth that has gone. I have restored as much as I can. It kinda looks neat but I miss my buttons and bars... Nothing personal of course. I helped with the ones up there (verbally only) Kinda looks cool!"}, {"response": 181, "author": "weroland", "date": "Sun, Jan 29, 2006 (16:53)", "body": "Okay...five years later (almost)... Should we all re-introduce ourselves? Where should this conference go from here?"}, {"response": 182, "author": "wolf", "date": "Mon, Jan 30, 2006 (20:05)", "body": "hi, i'm wolfie and i like food......"}, {"response": 183, "author": "MarciaH", "date": "Thu, Mar  9, 2006 (12:12)", "body": "I'm the GeoNymph and I am curous about many things. Where should this go? Good question. I have the same one for Geo..."}, {"response": 184, "author": "WERoland", "date": "Sun, Mar 26, 2006 (13:52)", "body": "Sometimes, I find myself asking if some of the less useful topics in here should just be deleted. They were fun at the time, but I can't decide if they need to stick around. Might help me be a bit more serious and professional, but would it harm the conference?"}, {"response": 185, "author": "MarciaH", "date": "Sun, Mar 26, 2006 (14:30)", "body": "Have you considered doing a selective (edited) version of the early posts which were off-topic and not all that conducive to thinking of cooking? I know it has been done in drool because I was the one who did it (several years ago). Wolfie? Terry? suggetions? For me, there are simply topics too \"painful\" (after all these years) for me to read, so I don't read them at all. That is unfortunate. Starting them with more professional comments would be a good thing and would attract more people you want to hang around to post. That friend of mine thinks all we think about is... well, heck maybe it is."}, {"response": 186, "author": "wolf", "date": "Mon, Mar 27, 2006 (20:11)", "body": "we're just silly and it's ok to have fun. i hardly ever go back to the beginning of a topic to read the whole line....then again, i've been here for a lot of them anyway. a new person might be put off by our silliness. editing would work but would it take a lot of time and effort?"}, {"response": 187, "author": "MarciaH", "date": "Wed, Mar 29, 2006 (18:22)", "body": "Ok Wolfie, I never thought anyone would go back to see what I had written so long ago on Geo but it HAS been read and in recent months. He did wonder if I did anything but flirt there, but he has also seen the amount of stuff I have put there. I sent him to screwed and babes and he recoiled in wonderment. He as also glad to note in Geo how well thought of I am. *Whew* I'm glad he read long enough to see that."}, {"response": 188, "author": "wolf", "date": "Wed, Mar 29, 2006 (18:28)", "body": "don't be silly *HUGS* i understand your concern!"}, {"response": 189, "author": "MarciaH", "date": "Wed, Mar 29, 2006 (18:49)", "body": "He also noted that mine was one of the best cited websites he had seen. He doesn't know that I am just putting the blame for mistakes off onto someone else? Yay Wer. Make this place smell and taste good. We could all use that."}, {"response": 190, "author": "weroland", "date": "Sat, Apr  8, 2006 (23:31)", "body": "hmmm..."}, {"response": 191, "author": "MarciaH", "date": "Mon, Apr 10, 2006 (20:35)", "body": "*giggling silently*"}, {"response": 192, "author": "cfadm", "date": "Sun, Jul  2, 2006 (10:51)", "body": "Go wer! Hey wer, if you need new access I can set you up. Email me with what you need and I'll get you set up. The server has been moved again and the old server is about to be overhauled. It's getting 4 new 300 gb hard drives like this one. The old 160 gb drives are coming out and going in to archival storage. food conference Main Menu Thanks!"}]}, {"num": 10, "subject": "Ramble", "response_count": 522, "posts": [{"response": 1, "author": "terry", "date": "Wed, Dec  4, 1996 (17:59)", "body": "I've been holed up here all day but I don't have cabin fever. I love it at my place. It's night time. Outside it's drizzling. I've been building new boxes to put on the net, reading, studying and writing today. The evening news is on the tube. I feel like making a pot of coffee. I keep getting a box on my screen that says my outbox in Microsoft Mail is damaged. My outbox is empty! I got some interesting email from Elizabeth Gipps, an old friend today. And that's part of my world tonight."}, {"response": 2, "author": "Saman", "date": "Wed, Dec  4, 1996 (18:02)", "body": "I can't believe I'm actually doing this - I usually steer clear of such threads :). But then this has not been a typical day! I baked muffins for the first time in my life (my mother is slightly obsessive about anyone cooking in her kitchen, but she's w orking at the moment) and they were a success. Hey I'm doing better than the Bennet girls - they couldn't cook. I also just got rudely interrupted from my spring-browsing by a door-to-door salesman wanting to give me a voucher for 20 free meals - only I'd have to pay $30 for it! I blame Neil Finn for it all. Huh? I hear you say. Mr Finn was lead vocalist for Crowded House - my all-time favourite band who announced they were breaking up in June. Their final charity concert on the steps of the Sydney Opera House was televised he re on Sunday, and I'm am currently slowly working my way through a grieving process involving contimuous playing of all my Crowded House CDs - maybe that's why the salesman looked happy to depart. Top that people!"}, {"response": 3, "author": "terry", "date": "Wed, Dec  4, 1996 (18:08)", "body": "Tough to top. The only rule in this topic is that are no rules and that you can talk about anything and everything . Total free form."}, {"response": 4, "author": "Amy", "date": "Wed, Dec  4, 1996 (18:58)", "body": "During my one excursion outside, I acquired a stud finder and 16 yards of unbleached muslin. Prize for the most creative use of these wares."}, {"response": 5, "author": "terry", "date": "Wed, Dec  4, 1996 (19:20)", "body": "Hope you find that stud. I'm kicked back watching the music awards on Fox. And I'm scanning in some ancient family photos of my Norwegian relatives in Minnesota. I'm building sort of a family album web page for my folks and family at Christmas. It's my life story too. Dishwalla's playing on the tube."}, {"response": 6, "author": "elder", "date": "Wed, Dec  4, 1996 (20:47)", "body": "Moody Blues boxed set CD is playing (the poetry is a bit surreal), and I just finished making up an algebra exam to give to my students tomorrow. I have not had time to browse here since Saturday evening, and I must say that I have missed all of you. I skipped (church) choir rehearsal to relax this evening, so I suppose I feel a bit guilty. Saman, congrats on the muffins. It has been an absolute age since I used my kitchen stoves to do anything other than heat soup or cook frozen dinners! As soon as the semester is over, I will go to San Diego for a week over Christmas -- mom and one brother's family out there. I plan to take the S&S video to share w/ mom."}, {"response": 7, "author": "terry", "date": "Wed, Dec  4, 1996 (21:23)", "body": "Moody Blues. Santana was just on the music awards getting the Century Billboard award. Only George Harrison and three others have ever won this award. Still scanning pictures and working on some website proposals. I've got 4 computers hooked up to a switchbox here and I'm flipping from one to another. Bastrop Internet Services is working on building up the new server, I popped another 20mb of memory in it last night and Scott's putting NT 4.0 on it. I don't know if it's back on line yet. Their website is http://www.bastrop.net Tomorrow, Matt is going to build up a new primary server to replace http://access.spring.com which bit the dust. I got a 2mb hard drive to replace the 1 gigger that went down. The rains have past. It's quiet out in Cedar Creek, like it always is. I wonder what Amy's doing tonight."}, {"response": 8, "author": "Amy", "date": "Thu, Dec  5, 1996 (03:41)", "body": "Amy slept for a change -- but awoke at 4 am"}, {"response": 9, "author": "terry", "date": "Thu, Dec  5, 1996 (06:13)", "body": "Good morning Amy, it's 6 am here and you've already been up for two hours, are you ever bright eyed and bushy tailed today! I'm going in to Austin today to take care of lots of business and things that are piling up. I've got to get that contract going with Texaltel (see projects) and get that machine to Matt (to replace the server that crashed) and a bunch of friends are meeting at pub on 6th street tonight. We had some interesting comments in one of the NetMeeting topics yesterday (not the one that's linked to here) and you may want to check them out in the 'apps' conference. Did you know that if you hit the 'enter' key twice that you will get a menu here if you're in a shell? But only about half the menus work so far. I'm writing shell scripts to do a whole bunch of things. Is anyone here good at writing shell scripts?"}, {"response": 10, "author": "terry", "date": "Thu, Dec  5, 1996 (11:33)", "body": "Even though I won't be online for the next 8 hours. I left my microphone aimed at my radio. So you may be able to hear me talking to other folks if you connect to me on NetMeeting."}, {"response": 11, "author": "terry", "date": "Thu, Dec  5, 1996 (11:34)", "body": "Here are some of the pictures I scanned: http://www.spring.com/~terry/albumjpg/ And me as a baby: http://www.spring.com/~terry/albumjpg/terry2.JPG"}, {"response": 12, "author": "Donna", "date": "Thu, Dec  5, 1996 (19:49)", "body": "I have to start making Christmas cookies and wrapping presents. I would like to get most of this done while my \"the little angels\" are in school. I will be very busy during the morning hours. Every year I say I will not go crazy but every YEAR we do. Oh w ell, \"tis the seasons to be joLly, fa,la,la,la,la,la,la\" * *** ***** ******* ********* *********** *** ***"}, {"response": 13, "author": "Donna", "date": "Thu, Dec  5, 1996 (19:58)", "body": "1 \"Merry Christmas\" 232 \"Happy New Year\" 34443 4555544 566666665 67777777776 7888888888887 101"}, {"response": 14, "author": "Donna", "date": "Thu, Dec  5, 1996 (19:59)", "body": "I guess half a tree is better then none. HO! HO!"}, {"response": 15, "author": "Anna", "date": "Thu, Dec  5, 1996 (20:37)", "body": "HO!"}, {"response": 16, "author": "terry", "date": "Thu, Dec  5, 1996 (22:28)", "body": "I have to make it down to see the tree of lights in Zilker Park. See my comments in the food conference about my wonderful dinner tonight."}, {"response": 17, "author": "mich", "date": "Thu, Dec  5, 1996 (22:51)", "body": "I'm having a hard time finding any holiday spirit this year. I usually enjoy gift giving and all the events but Novemeber has worn me out. Someone remind me what's it like to have a life outside of work. Donna, could you pls send a little of your xmas spirit my way? I'm in grave need. Mich"}, {"response": 18, "author": "Donna", "date": "Thu, Dec  5, 1996 (23:03)", "body": "Sure Mich, no, problem it will be a \"surprise\""}, {"response": 19, "author": "JohanneD", "date": "Fri, Dec  6, 1996 (13:45)", "body": "D'Arcy or Pemberley shape cookies anyone ? Donna, you already got some gifts ? Got to get them before the usual 24-hour-prior-to-Xmas-day. And it is a major plus to have kids, they really put you in the spirit don't they. Almost no choice but to feel it. My trick for the past years, particularly when all I had was a job and friends at the other corner of the earth, was to give time to needy causes (filling baskets of food. Nothing like seeing a two/three year old receiving is only plush teddy. Even if my situation as quite change, I remained faithfull to this commitment and it makes me feel great. Sending you my warmest wishes of joy and happiness, mich."}, {"response": 20, "author": "cat", "date": "Fri, Dec  6, 1996 (18:40)", "body": "Not a good day today. Two girls in my homeroom were making fun of my friend Tara because she is skinny and short. They called her a Balemic Monkey (I dan't know if thats spellled right). They spread nasty rumors about her for absolutly no reason. They threw her books in the garbage, STOLE a few of her belongings, and on top of all that they threw away her BIBLE!! I am sooooooo pissed off right now. We also lost our game by ONE piont. It was a good game. I am not going to get any sleep tonite becaus John has invited 4 friends to sleep over. They are all loud and abnoxious (forgive spelling)."}, {"response": 21, "author": "jwinsor", "date": "Fri, Dec  6, 1996 (20:18)", "body": "Cat, hope you were able to give Tara some support and comfort. At a time like that one really needs one's friends. Insecure young people can be so hard on one another. (And some of them never do grow out of it and become Caroline Bingleys!)"}, {"response": 22, "author": "Donna", "date": "Fri, Dec  6, 1996 (23:27)", "body": "They should have a class in grade school/high school to teach people how to to love each other"}, {"response": 23, "author": "Cheryl", "date": "Fri, Dec  6, 1996 (23:38)", "body": "But Donna, I believe that this is what parents are for?"}, {"response": 24, "author": "Donna", "date": "Sat, Dec  7, 1996 (09:34)", "body": "Cheryl sometimes that is not enough."}, {"response": 25, "author": "cat", "date": "Sat, Dec  7, 1996 (18:01)", "body": "People can just be so nasty to each other it disgusting! Tara was hysterical all day yesterday! I feel so bad as if I've done something awful. I feel so helpless! I want to comfort her but I can't. She is too upset. Things like this have been going on since fifth grade with her! I thought people in their last year of high school would at least be mature enough not to do that sort of thing. I hope she can forgive them. I hope I can forgive them. It is times like this to where the only way I can f rgive is when I look back and remember what Jesus did for me. Even though we laughed at Him, spat on Him, beat Him, and even killed the Messiah, the son of God, He asked His Father to forgive us all. He could have just jumped off that cross and destroye d all mankind with the snap of a finger but He didn't. He did not want to die but He loved us all so much. He wanted us to be with Him in paradise when we leave our earthly bodies. We do not deserve His love, but He gives it willingly. For those who a e offended by this message I am sorry for invading your beliefs."}, {"response": 26, "author": "cat", "date": "Sat, Dec  7, 1996 (18:01)", "body": "People can just be so nasty to each other it disgusting! Tara was hysterical all day yesterday! I feel so bad as if I've done something awful. I feel so helpless! I want to comfort her but I can't. She is too upset. Things like this have been going on since fifth grade with her! I thought people in their last year of high school would at least be mature enough not to do that sort of thing. I hope she can forgive them. I hope I can forgive them. It is times like this to where the only way I can f rgive is when I look back and remember what Jesus did for me. Even though we laughed at Him, spat on Him, beat Him, and even killed the Messiah, the son of God, He asked His Father to forgive us all. He could have just jumped off that cross and destroye d all mankind with the snap of a finger but He didn't. He did not want to die but He loved us all so much. He wanted us to be with Him in paradise when we leave our earthly bodies. We do not deserve His love, but He gives it willingly. For those who a e offended by this message I am sorry for invading your beliefs."}, {"response": 27, "author": "cat", "date": "Sat, Dec  7, 1996 (18:02)", "body": "I thought I hit that button once. Sorry."}, {"response": 28, "author": "Grace", "date": "Sat, Dec  7, 1996 (18:56)", "body": "I spent the night waiting in a hospital emergency room....the victim is home and doing well, but meanwhile, I now feel like I am the one who need a doctor's care..... in an unrelated incident, I hit someone's car (black ice...nothing I could do)....my son 's snake is loose in the basement (Indiana Jones and I have similar feelings about vipers;I am contemplating a move to the Hilton)....I have to turn out a shepherd costume for my son by Monday or the PTA gestapo will come after me......On Sunday, I must s epherd a bunch of cub scouts carolling at a nursing home; only threats of bodily harm will get them to behave like angels(Hope the elderly won't notice the 'Batman smells' version of Jingle Bells).....my house looks like a sewer....by way of holiday decor ating,I'm thinking of stringing lights on the pumpkins that have frozen to the front porch......and friends keep wondering why I spit at the TV every time an ad for the Martha Stewart Christmas special comes on. Sorry to ramble, but just wanted to let you know it has been a typical week in the House of Grace. Ho, Ho, Ho! P.S. Amy, if you really want to find that stud, I would advise AGAINST using all 16 yards of the muslin....try working with 2 or 3 yards to make some low-cut little number that will hammer home the right message....be sure to wear that WonderBra (or if y ou don't have one, duct tape works the same kind of Wonders) ;-)"}, {"response": 29, "author": "Amy", "date": "Sat, Dec  7, 1996 (19:17)", "body": "] I hit someone's car (black ice...nothing I could do)... ___ Oh Grace. How awful for you. Do treat yourself to the Hilton. Why not? And popcorn and champaign and P&P tomorrow. Can I come over?"}, {"response": 30, "author": "jwinsor", "date": "Sat, Dec  7, 1996 (19:46)", "body": "Oh dear, Grace! Who is the \"victim\" and of what, if the black ice was an unrelated incident? ANd what variety of snake is loose? Fear not - in general, many snakes make very good pets and many others are of an extremely shy and retiring character and u nlikely to do anything to anyone unless provoked. When in junior high I was one of a group of kids who \"volunteered\" at the museum, and among our duties were, every two weeks, if there were no live mice available with which to feed the snakes, to force-f ed them hamburger, which they would not eat on their own, preferring their food alive. So two of us took on each snake, one holding the mouth open and the other poking the hamburger inside - then we had to hold its mouth shut till it swallowed the bite. The experience really stripped the poor snakes of all dignity and ability to inspire fear. Joan, too"}, {"response": 31, "author": "Grace", "date": "Sat, Dec  7, 1996 (20:40)", "body": "Joan, the victim of last night's hospital escapade was my husband....he had gone to a Detroit Pistons game and was done in by a hot dog.....a piece lodged in his esophagus.......only with an ambulance, drugs, and a surgeon now behind us,and the victim fee ling much better, can I even dream of talking about the whole thing. (My husband was at the game with friends, one of whom is a thoracic surgeon and the other, a pediatrician. I'm left to wonder where they were during this whole thing!) My husband is a man of few words but because of this incident, those few are down to NONE, and he has to lecture on Monday. My son assures me that the snake missing from his collection is a milk snake...but I think this is a conspiracy to paint images of some benign creature hiding down there rather than a horrible lurking monster. (I am the only person on the block with cans of carnivorous snake food and freeze-dried crickets in her refrigerator - Woe to the guest innocently looking for a midnight snack.) Be assured that we are all now doing well.....and the HIlton says they do offer special rates for extended stays. Grace"}, {"response": 32, "author": "jwinsor", "date": "Sat, Dec  7, 1996 (23:40)", "body": "Re: 59:31 - what a nasty and scary experience. One would have thought that in the company he was in, he'd have been in good hands! My husband is a man of few words but because of this incident, those few are down to NONE, and he has to lecture on Monday.\" Hopefully the swelling will have gone down at least somewhat by then. And if not, tell him to borrow a PowerBook, feed it a SimpleText textfile and let MacInTalk read it for him. [grin] I am the only person on the block with cans of carnivorous snake food and freeze-dried crickets in her refrigerator For a year or two I had siamese fighting fish, and was the only one on my block with live brine shrimp tubifex worms in my refrigerator. Equally disgusting- especially the tubifex worms! Joan, too"}, {"response": 33, "author": "Hilary", "date": "Sun, Dec  8, 1996 (21:54)", "body": "You beat me to it with the muslin, Grace. I'm glad you and your husband are okay."}, {"response": 34, "author": "Grace", "date": "Mon, Dec  9, 1996 (07:22)", "body": "About beating you to it with the muslin, Hilary.......I couldn't help myself; Amy gave us an opening that was 'sew' inviting. (By the way,I threw in the duct tape just to please you.) If I had been smart, I would have gotten Amy to whip up my shepherd costume with the extra yardage and send it by overnight mail. The family survived a difficult week....I was just beginning to feel optimistic about life again.....and then I went to that party last night at the home of a Martha Stewart clone...... which was enough to plunge this hapless homemaker into endless depres sion! So begins another week."}, {"response": 35, "author": "terry", "date": "Mon, Dec  9, 1996 (07:35)", "body": "I'm off to work this morning. I had a nice weekend. We had very pleasant weather here in Austin. I started topic 82 in hopes that some of you will email folks that are interested in the Spring. If you find someone to your liking in topic 82, please email them and let them know they are most welcome here on the Spring. This would be most appreciated. I finished tape one of P&P and am part way in to tape two. I'm savoring the experience of seeing these tapes!"}, {"response": 36, "author": "Hilary", "date": "Mon, Dec  9, 1996 (14:47)", "body": "Who is Martha Stewart? Should I know? Thanks for the virtual ducktape! I should really use some round here - three of our 11 ducklings have died, probably at the beak of our drake. What we will do when we go away is a problem. Saw Jackson Browne and Bonnie Raitt last night. JB was enjoyable, ultra smooth, BR was WONDERFUL, great voice, fantastic blues slide electric guitar, and one raunchy lady."}, {"response": 37, "author": "Grace", "date": "Mon, Dec  9, 1996 (15:06)", "body": "Martha is the US doyenne of elegant entertaining. 'She' is an empire...does TV specials, has books by the dozen, her own magazine -Martha Stewart Living, and a catalog of upscale merchandise. People either adore her, or, as in my case, live to make fun o f her. Diane White, a columnist at the Boston Globe, has for years kept up an anti-Martha campaign. Martha parody books are a hot item for Christmas around here. Jackson Browne AND Bonnie Raitt? Wow."}, {"response": 38, "author": "Anna", "date": "Mon, Dec  9, 1996 (15:23)", "body": "quote for the day \"Boring Women Have Immaculate Homes\" (from my fridge magnet)"}, {"response": 39, "author": "Amy", "date": "Mon, Dec  9, 1996 (16:40)", "body": "Hil, my nearly dead nap page has a Jackson Brown song as its theme song: http://www.bluemarble.net/~amyloo/wno.html"}, {"response": 40, "author": "Amy", "date": "Mon, Dec  9, 1996 (16:42)", "body": "Donna, tell your story about meeting Hornsby in the music conference, and I will tell about Mellencamp? Did we not tell each other we met them while pregnant?"}, {"response": 41, "author": "Hilary", "date": "Mon, Dec  9, 1996 (17:44)", "body": "Amy, do you mean the music conference here at spring? I haven't got beyond here yet. 'Running on Empty' is a great song, BTW. Sorry it is applicable to your nap page, though. Or are you happy its run its course? Just musing that its 16 years since John Lennon died. I still get sad about it. 'And so this is Chrismas, and what have you done, Another year over, a new one just begun'.... And Joni's still ricochetting around in my head: Its coming on Christmas They're cutting down trees They're putting up reindeer And singing songs of joy and peace. I wish I had a river I could skate away on...."}, {"response": 42, "author": "Amy", "date": "Mon, Dec  9, 1996 (18:46)", "body": "] Just musing that its 16 years since John Lennon died. ___ I happened to be in New York just after the murder and went to the Park for the vigil. I will never for get it."}, {"response": 43, "author": "terry", "date": "Mon, Dec  9, 1996 (20:25)", "body": "I love those old Joni Mitchell songs!!"}, {"response": 44, "author": "jane", "date": "Mon, Dec  9, 1996 (23:09)", "body": "Hilary, I am so glad that Martha Stewart has not poisoned Australia yet. If she stages a coup and completely takes over here (she decorated the White House last year on her Christma she knows her way around), Grace, Anna and the rest of us may have to co me and hide out at your place. Jane"}, {"response": 45, "author": "Anna", "date": "Mon, Dec  9, 1996 (23:37)", "body": "Jane - I am in Australia :)"}, {"response": 46, "author": "terry", "date": "Mon, Dec  9, 1996 (23:52)", "body": "... at a safe distance from Martha Stewart."}, {"response": 47, "author": "Cheryl", "date": "Tue, Dec 10, 1996 (01:07)", "body": "I am no where near even the fringe of the nieghborhood of Christmas Cheer. I have baked no cookies, I have sent no cards, I have bought no presents, I have not decorated my house (I did decorate my piano studio for my students, but that's all.) I am up to my eyeballs in Christmas in everything I do but none of it has affected me. This is the busiest time for musicians, everyone wants special Christmas programs- I have 9 more events in addition to my regularly packed schedule in the next two weeks. I a so busy \"Making Christmas Bright\" for everyone else that I have none left for myself. An occupational hazard, I know, and in the past I've always been able to rise above it, but not this year. The only day I can even see a few open hours to shop is Dec . 23, and I get the heebie jeebies just thinking about entering a mall two days before Christmas! Santa, help me!"}, {"response": 48, "author": "jane", "date": "Tue, Dec 10, 1996 (09:23)", "body": "Anna, I realized after I posted my message that I was only guessing that you were within reach of Martha's clutches. That gives the rest of us another potential refulge! Cheryl, I am in a similar boat, not as busy so less of an excuse for failure to make cookies, decorate, shop. My husband is out of town this week so I am with our 2-year old--I tried to go shopping but had to chase her around, and ended up spending a few hours at the mall buying only stuff for her. But here's a shopping tip that I found out about on the Austen-L, and bought for my aunt. Blockbuster has, for $29.99, Persuasion and Sense and Sensibility packaged together. The problem is, it is probably better present for you than for anyone you know! Jane P.S. Music is such a great part of Christmas---at least you can enjoy your work!"}, {"response": 49, "author": "Mixu", "date": "Tue, Dec 10, 1996 (09:24)", "body": "It is funny how the weather changes here in Oulu, Finland. In the morning it is quite warm (about +2 degrees centigrade, which is warm this time of the year), and there's little water in the streets. In the evening, returning home, you have to walk through several inches (20 in worst cases) of snow, and the temperature is -15 degrees C. I have to get used to it. Usually it has been -20 and 20 inches of snow all the time. The worst point is that it is VERY slippery... Hope I'll live through Xmas, I'll visit my parents and eat well... And have a decent sauna, with my mother's healing spells. We belong to a family of witches, after all."}, {"response": 50, "author": "Amy", "date": "Tue, Dec 10, 1996 (09:57)", "body": "Real witches, Mixu? Tell. Jane, just think. Unless you are going to have more kids, it gets easier every second with the little ones. Today you can't shop. In another few months you will be able to avert your eyes for a few more seconds at a time to attend to what you need. Amy"}, {"response": 51, "author": "Grace", "date": "Tue, Dec 10, 1996 (10:27)", "body": "Re 59:32 Joan, just wanted to let you know that my husband was able to croak his way through Monday's lecture and everything went well. (I had dragged him over to read your solution, he got quite a kick out of it.... and said to tell you thanks!) Grace P.S. This madhouse I live in also boasts siamese fighting fish....but we don't spoil ours with the worms you mentioned."}, {"response": 52, "author": "Grace", "date": "Tue, Dec 10, 1996 (10:36)", "body": "Re 59:38 Anna, what an inspirational fridge magnet...BORING WOMEN HAVE IMMACULATE HOMES......I'd love to put one on my fridge but I find the dirt layer keeps magnets from sticking......time to buy a new fridge, I guess!"}, {"response": 53, "author": "Amy", "date": "Tue, Dec 10, 1996 (13:04)", "body": "Hil, Re: Running on Empty 59:32 (Joan I am getting to like this notation) Did the MIDI link work for you? Amy"}, {"response": 54, "author": "jwinsor", "date": "Tue, Dec 10, 1996 (14:16)", "body": "Re: 59:51 - Grace - glad he enjoyed it. :-) If you don't have to \"do\" tubifex worms, you must have a reliable supply of live brine shrimp - mine were too picky to eat the feeeze-dried ones. Amy, re: 59:53 - using the numbers is better than nothing, but not nearly as good as an automatically created link! For example, \"Re: Running on Empty 59:32\" - \"32\" is not about MIDI - it's about tubifex worms. (It's too easy to copy the wrong numbers! - especially for those of us who are numerically challenged! I count myself as one of these, having scored in the 4th percentile in a math aptitude test.) I have been playing around in the redisplay box below and have discovered that to go back just to a referred-to response, typing in \"32-32\" will get just that one response (which is how I knew that it was tubifex worms). And that typing a negative number , say \"-4\", will show just the last 4 responses."}, {"response": 55, "author": "Amy", "date": "Tue, Dec 10, 1996 (15:47)", "body": "] And that typing a negative number, say \"-4\", will show just the last 4 responses. ___ That might be handy."}, {"response": 56, "author": "Kaffeine", "date": "Tue, Dec 10, 1996 (17:19)", "body": "\"Blockbuster has, for $29.99, Persuasion and Sense and Sensibility packaged together\" Thank you! I just called my local Blockbuster and they have it - and my husband is going x-mas shopping tomorrow night. Guess what just made it to the top of my list?!"}, {"response": 57, "author": "terry", "date": "Wed, Dec 11, 1996 (06:48)", "body": "I'm busier than you can imagine, and will be till the weekend. Keep the home fires burning Amy!"}, {"response": 58, "author": "terry", "date": "Wed, Dec 11, 1996 (07:01)", "body": "Mixu, have you discovered 'austen' yet? You're in for a treat!"}, {"response": 59, "author": "Ann", "date": "Wed, Dec 11, 1996 (18:11)", "body": "I lost my wallet! This must be the worst time of year to be without credit cards."}, {"response": 60, "author": "terry", "date": "Wed, Dec 11, 1996 (19:13)", "body": "Gosh, sorry to hear this Ann. Is there any chance of retrieving it? Where did you lose it?"}, {"response": 61, "author": "jwinsor", "date": "Wed, Dec 11, 1996 (22:41)", "body": "Oh Dear - you have my deepest sympathy. This time last year I had mine stolen. Had to stop and change everything - including house and car locks, since there were spares for both car and house in the wallet, and had no ID. Then about 3 weeks later a ma il carrier found it in the bushes in a neighboring community - everything there but the cash."}, {"response": 62, "author": "mich", "date": "Thu, Dec 12, 1996 (11:44)", "body": "Subject: \"software\" Last year, my friend upgraded his GirlFriend3.1 to GirlFriendPlus1.0 (marketing name: Fiancee1.0). Recently he upgraded Fiancee1.0 to Wife1.0 and it's a memory hogger, has taken all his space; and Wife1.0 must be running before he can do anything. Althoug h he didn't ask for them, Wife1.0 came with plug-ins such as MotherInLaw and BrotherInLaw. Some features I'd like to see in the upcoming GirlFriend4.0... - A \"Don't remind me again\" button - Minimize button - Shutdown feature - An installshield feature so that Girlfriend4.0 can be completely uninstalled if so desired (so you don't lose cache and other objects) I tried running Girlfriend 2.0 with Girlfriend 1.0 still installed, they tried using the same I/O port and conflicted. Then I tried to uninstall Girlfriend 1.0 but it didn't have an uninstall program. I tried to unstall it by hand, but it put files in m y system directory. Another thing that sucks -- in all versions of Girlfriend that I've used is that it is totally \"object orientated\" and only supports hardware with gold plated contacts. ***** BUG WARNING ******** Wife 1.0 has an undocumented bug. If you try to install Mistress 1.1 before uninstalling Wife 1.0, Wife 1.0 will delete MSMoney files before doing the uninstall itself. Then Mistress 1.1 will refuse to install, claiming insufficient resources. passing along funnies for the day. Mich"}, {"response": 63, "author": "drymartini", "date": "Thu, Dec 12, 1996 (16:14)", "body": "Amy, #4 response. I got ahold of a stud finder once. It was recommended by Norm Abrams, I think. Well, I figured this device would soon have me in touch with one or more outstanding specimens of manhood. Unfortunately, the device was not a stud finder at all. It was a turkey caller. I guess the items got mixed up in the display; this happens at flea markets. As a turkey caller it was effective. Several real losers showed up and asked me for a date. A week later I donated the turkey caller to the Chamber of Commerce because they were holding their annual Sport-o-rama and there was to be a turkey calling contest. At the height of the contest, my ex flew in from Texas. So I know the turkey caller worked properly, when used by an expert. As for the bolt of unbleached muslin, you could make several sets of sheets. 108\" X 90\" for standard flat sheets, I think. That's after the hems. It's good to have plenty on hand if your stud finder works well. Keep us all posted, hear?"}, {"response": 64, "author": "Hilary", "date": "Thu, Dec 12, 1996 (16:57)", "body": "Amy, I could get through to click on \"Running on empty\" but then it just gave me coded screen messages, it didn't play anything."}, {"response": 65, "author": "trainmaster", "date": "Sat, Dec 14, 1996 (08:06)", "body": "I'm new on this, but after reading this I don't feel so bad. Christmas is kind of a bummer this year. Both daughers left home this summer, and the house is empty. I have a new granddaughter in Germany that I haven't got to hold yet.So am not really in t he Christmas spirit yet. My best to all of you. As for Martha Stewart, I wish she was real. No one can be that creative all the the time. I think she is a defense department robot that went haywire. Have a happy holiday to all, and to all a good nig t!"}, {"response": 66, "author": "terry", "date": "Sat, Dec 14, 1996 (11:19)", "body": "That explains Martha Stewart! No wonder."}, {"response": 67, "author": "Amy", "date": "Sat, Dec 14, 1996 (17:11)", "body": "I found a nice #7 sable brush half covered with mud under a pine tree during my walk. I think it is a present."}, {"response": 68, "author": "terry", "date": "Sat, Dec 14, 1996 (20:20)", "body": "I called Scott Holman over at BIS and he got the dedicated ip to resolve. But that's another topic. I've been rambling around the house today, cleaning and organizing. I started today driving through the fog to a breakfast at IHOP. As they say around town, 'onward through the fog'. I feel like going out for a night time walk."}, {"response": 69, "author": "Kennebec", "date": "Sat, Dec 14, 1996 (23:35)", "body": "Hmm. Been pretty noisy today. Attended #1 son's play off basketball game (we won), took same son Christmas shopping (he was miserable), went to my 91 year old grammies for a real baked bean supper (we go every Saturday night), came home around 10:00 to complete chaos. #1 Daughter crying because Dad had carted her away from 3 boys & 2 girls spell TROUBLE. (She is 14 and was horribly embarassed. One of the boys had been RUDE. Dad didn't like it. Parents call. Apologies. More howling. Daughter VERY MAD not at Rude Boy, no, Mad at Dad for intefering) This is the only quiet spot in the whole house (and it's already Sunday). By the way, I agreed with Dad and not Daughter and am trying to convince her that her 'friend' owes her a BIG apology. That the whole incident is really about respect and dignity. Being a parent is the hardest thing I have ever done in my life."}, {"response": 70, "author": "Mlydle", "date": "Sat, Dec 14, 1996 (23:46)", "body": "Well, me and significant other were going out to eat when we decided to go by 15 year old stepson's fathers house (who is out of town) to check it out. Stepson was supposed to be spending the night at a friends house. Seems we had a idea that stepson mi ght be up to something. When we drove up to the house there were and wife unit walked in, about 50-75 adolescents scurried out of the house. The house was full of beer, liquer etc.. When it was time to go stepson had set it up where one of his friends icked him up and he left. We chased after him but to no avail. Needless to say, stepson is grounded till next year, which I do not know if that is more of a punishment for me/us or him."}, {"response": 71, "author": "Cheryl", "date": "Sun, Dec 15, 1996 (01:20)", "body": "I am so glad I do not have kids!"}, {"response": 72, "author": "JohanneD", "date": "Sun, Dec 15, 1996 (01:38)", "body": "And that's what I'll have the privileged to, in about 10 years. Preparing myself, I think...."}, {"response": 73, "author": "Cynthia7", "date": "Sun, Dec 15, 1996 (07:07)", "body": "Hi, I'm new to Ramble. It's about dawn in S.F.Sunday morning the 15th. I hoping to get some leads on how to find out information about who actually makes those holiday ornaments in China, etc. or the toys. Having just watched the TV special last Sunday Mrs. Santa Claus, and the part about the kids making thetoys, I couldn't help wonder, as I went shopping yesterday. Me, I'm getting my elementary teaching credential with an emphasis in technology. If posssible, now that finals are just about over, I'd like to throw up a web page about this topic. The page would be dedicated to Iqbal Masih http://www.digitalrag.com/mirror/iqbal.html a 12 year old who was killed on Easter Sunday organizing against child labor My e-mail address is crapak@sfsu.edu. not the one that I had to register with Any leads would be appreciated. I'll try to check back on this conference but e-mailing me directly would also be appreciated since time is short and I want to have it up before next week shopping. I'll be doing research on who makes toys for leading toy makers, GUND, etc. and other importers who may or may not be using children to make the ornaments, toys. Happy Holidays Please feel free to forward this request to any appropriate list etc. Thanks for the help!"}, {"response": 74, "author": "terry", "date": "Sun, Dec 15, 1996 (09:15)", "body": "Sure, we'll be happy to let you set up your web page. Send your request to: mailto://terry@spring.com Be sure to let me know what username you would like."}, {"response": 75, "author": "kendall", "date": "Sun, Dec 15, 1996 (10:02)", "body": "Terry and Amy - there are now so many threads - that it takes a long time to review just today's messages. Lots of IO time just to see that person \"A\" is LOL at person B's comment yesterday. I love those comments, but there is a lot of download time inv olved here. If we get a day or two behind, we drown. Is it possible to combined threads - maybe the older ones - on similar topics so we of limited time can cover the ground a little quicker. Maybe after a topic is a week old, it could be folded in with other similar topics. We have two addiction threads, two duckfaces, several minor character threads, lots of others that could be combined so that IO time could be reduced."}, {"response": 76, "author": "terry", "date": "Sun, Dec 15, 1996 (10:10)", "body": "The way to \"combine threads\" or topics as they're called, would be copy and paste a complete topic into a single response in another topic then \"scribble\" it. Or make it hidden unless you clicked on it. We'd have to ask Dave how to implement a scribble command or hide command or whatever you wanted to call it. It's not currently implemented. But this could be a solution. Is this what you mean?"}, {"response": 77, "author": "Donna", "date": "Sun, Dec 15, 1996 (10:26)", "body": "Re; It seems that you have to be one step ahead of them. At least no one was injuried. I would definitly ground him{a year is pretty hard to enforce} and make him do chores around the house.My son said {who is 13} he should not be allowed to drive until{n o permit} he is 18 years old. I am very surprised at this punishment. He knows that most kids can't wait to drive just, like him."}, {"response": 78, "author": "Cheryl", "date": "Sun, Dec 15, 1996 (20:14)", "body": "I just got caught up on reading my e-mail! 37 messages deleted from the trash bin! Whoohoo!! Free at last, free at last, thank God amighty, I'm free at last! (at least until tomorrow...)"}, {"response": 79, "author": "Saman", "date": "Mon, Dec 16, 1996 (02:50)", "body": "I hate what Christmas does to my hard-earned savings (perhaps dislike is a better word). I went shopping today for the major presents which I have been planning to but for weeks and ended up spending twice as much as I intended - mainly on stuff for me! I just checked my email and I got a lovely reply from the moderator of the Crowded House list I subscribe to. In my eagerness to inform the listies of an upcoming interview I mailed them, and then when it bounced back I mailed it again (and perhaps even a third time). Stupid me - it only bounced from one list member so now people around the world think I'm a hopeless newbie (I really dislike that). But Marck (the list operator) was really sweet and has made me feel a whole lot better. I think I'll stic to lurking on that list, and compensate by posting excessively here, because it's such a supporting environment :)"}, {"response": 80, "author": "Mixu", "date": "Mon, Dec 16, 1996 (08:34)", "body": "Amy (and all the others who are interested) Yes, a sort of. You know, the meaning here in Finland is a little bit different. It actually means \"A family with strange powers\", or something like that. Anyway, in my family there HAS been a real witch (I think it was my great-great-grandfather), who could, for example, make the neighbour's cows to disappear. Then there are some healers (like my mother's uncle, and, to a limited extent, my mother) and my elder little brother sometimes sees the future in his dreams. My gift is the same that my grandmother (from my mother's side, because that's the family) had: I have an inborn empathy towards people and animals. Sometimes I can predict very accurately the actions of some people, even though I don't know them well. It usually works for friends only, though. A disturbing gift, I'd say. I even saw the destruction of my 1,5 year relationship, because my girlfriend fell in love with a good friend of mine. I was the one that knew it first (even before they did), but since I've sworn I won't try to interfere with my empathy, I did nothing. Maybe it wouldn't have helped. They are married now, and happy. I think. I should visit them at Christmas... Okay, that's enough for now about the Finnish witches. I think it was no wonder that in medieval times the Finns were feared wizards. There's still some of the powers left. I know of a couple of other witch families, too."}, {"response": 81, "author": "Ann", "date": "Mon, Dec 16, 1996 (17:34)", "body": "I have a similar ability to your brother's. Sometimes, when I am about to fall asleep, I get a sort of dream, but with a difference--I know that they are predictive of the future. Before I ever went to college, or ever visited the campus, I saw a glimpse of one of the classrooms and the teacher giving a lecture; about two years later what I saw came true. It used to happen much more often when I was younger, but actually occurred t wice on the same day last week. As a physicist and a scientist this is a bit disturbing. I must conclude from personal experience that time is not linear, but folds upon itself in a way which allows information from one time to be viewed in another. I also keep in mind a line from Billy-Boy: There are more things in heaven and earth, Horatio, than are dreamt of in your philosophy. (By the way I'm 1/4 Finnish (my paternal grandmother))"}, {"response": 82, "author": "Mlydle", "date": "Wed, Dec 18, 1996 (19:47)", "body": "In regard to the punishment for stepson, we agreed for him to be grounded till Christmas. You all are right, you must stay one step ahead of them. He being only 18 years younger than me helps as well. It only seems like yesterday that I was up to simil ar shaningans. In regards to the above, Well I have to think about whether time is not linear, but folds upon itself. Being of the logical sorts who did too much experimentation when younger, I tend to pulled between logic and experience."}, {"response": 83, "author": "maddog", "date": "Thu, Dec 19, 1996 (15:52)", "body": "Terry, just checked out the apps conference looking for help on a problem I have been having with realaudio - yikes, that conference is huge! - anyhow I kept getting a server error message when I tried to get into the realaudio section - thought I should let you know and also to ask who/where else could I turn for help with realaudio questions - specifically I am looking for a way to obtain a new copy of the old raplayer 2.x plugin for netscape/win 3.x - it seems that now that realaudio has come out with .0, they don't offer it anymore (snobs)- and 3.0 merely taunts me with bandwidth error messages on my poor old 486/14,400 set up.... I tried clicking my red shoes together and saying \"there's no place like version 2.x\", but it didn't work......"}, {"response": 84, "author": "cat", "date": "Thu, Dec 19, 1996 (19:15)", "body": "Hello Peoples! My computer has been used by my mother and younger brother for the past WEEK. It has been hard to be away for so long but I have comforted myself and have started to read Northangar Abbey. Who is ready for the Flu\\Cold season? The Octe t (my singing group) gave a concert this morning. Yours Truely got a solo in \"Emmanuel\" ....in our darkness, in our bondage, child of hope we long for thee, walk among us, dwell within us, be our light and set us free, Emmanuel, Emmanuel, our God is with us now Emmanuel, the daystar of our night is sleeping on the straw, be with us now Emmanuel.....Isn't that song BEAUTIFUL! I am also singing it on Christmas Eve. Is that cool or what?"}, {"response": 85, "author": "terry", "date": "Thu, Dec 19, 1996 (20:51)", "body": "Maddog, check out http://www.realaudio.com and try our conference again. That server error happens every now and then but you'll probably be able to get in next time."}, {"response": 86, "author": "maddog", "date": "Fri, Dec 20, 1996 (14:03)", "body": "thanks - I all ready been to realaudio, of course they no longer offer 2.0 (must have partners in the modem business) - It's really a drag when a company will not support a product that is less than a year old, just because they have a newer release. It k ind of leaves people like me in the lurch if we can't go buy a new pentium to run their new product. (sounds like some other company I won't mention but whose initials are microsoft!) I will check your realaudio conference again to see if there is anyone that made a backup copy of version 2.0 they might share..."}, {"response": 87, "author": "MaryC", "date": "Sat, Dec 21, 1996 (11:05)", "body": "Ladies, just have to share the words of wisdom on my perpetual calendar yesterday; reading it made my day. \"There's nothing wrong in the world that a sensible woman couldn't settle in an afternoon\". Happy Holidays!"}, {"response": 88, "author": "drymartini", "date": "Sat, Dec 21, 1996 (19:53)", "body": "Amy-- have you used all your muslin? I heard there is a KKK for persons of color: they call it the Black Muslins. Cat-- I hope your friend Tara is doing okay and you are feeling better about that ugly situation. Maybe the kids who stole Tara's Bible will peek inside and find something helpful. I find it very hard to pray for people who are mean to me, or to others. B ut when I am able to, it is liberating. Cheryl-- we have something in common. I teach computer stuff a lot these days, but I have not been able to give up teaching piano. But hey, keyboards is keyboards, hmmm? I like to think about how the piano was developed by Bart. Cristofori, whose huge tro uble was perfecting the escapement. But they said it couldn't be done-- you couldn't have a keyboard instrument that you could control, as to amplitude or loudness, by the way you struck the keys! Then many years later the whole thing was repeated from Mo g on, with electronic keyboards finally becoming polyphonic and TOUCH RESPONSIVE. Wow! I think Bach would have been nuts about electronic music stuff. Joyous holidays, all!"}, {"response": 89, "author": "maddog", "date": "Sat, Dec 21, 1996 (21:55)", "body": "Terry - within 24 hours of posting my plea about my realaudio problems in your apps conference, I have been in contact with a very fine dude named David Bowles who searched/found and mailed me a new copy of version 2.0! I bow long and low to him, you, and The Spring for making this possible - I never fail to be in awe of the power of the net and the kindness of the people I have met here. peace and joy"}, {"response": 90, "author": "cat", "date": "Sun, Dec 22, 1996 (07:54)", "body": "I can't believe Christmas is only 3 days away!"}, {"response": 91, "author": "Donna", "date": "Sun, Dec 22, 1996 (17:10)", "body": "I am so bored I changed the curtains in my kitchen. Just a few things to wrap and a couple of cookies to bake. Hope everyone has most of their shopping done because I know I hate fighting the crowds. that must be the reason why it is so quite around here . Merry Christmas."}, {"response": 92, "author": "Cheryl", "date": "Mon, Dec 23, 1996 (00:32)", "body": "I know that some of my friends here have been concerned about me and my complete and utter lack of Christmas spirit. I have had a few glimpses of it this past week; last Thursday when I attended the Jr. High School Band Concert and watched 11 of my piano or handbell kids play their band instruments in public for the first time, and again at my students Christmas Piano Recital, all of them dressed up in their Sunday best and playing all the old favorites! This morning my church choir offered our Annual Christmas Cantata and I felt the closest to Christmas that I have been, singing the wonderful words about our Lord choosing to become one of us to save us. I even came home and did some decorating! Tomorro w I am spending the day baking, for who can be a Grinch when eating Grandma's famous Christmas cookies! I am very thankful this Christmas for all the new friends I have found here. God bless you all!"}, {"response": 93, "author": "geekman", "date": "Mon, Dec 23, 1996 (02:58)", "body": "God Bless You Merry Gentlepeople at this festive time. I'm so pleased to have met all of the wonderful people who make up the growing band of Austenites. I am especially thankful to Amy and Terry for their time, patience and perseverance, and of course their server space."}, {"response": 94, "author": "lars", "date": "Mon, Dec 23, 1996 (16:56)", "body": "Hi Terry. Hmm. Suspected we had similar ancestry. Pretty nice place! Soon on way to bar to see friends before all take off for xmas. Fill myself with liquid \"charm and intelligence.\" Then probably enter cyberspace - again. Merry holidays to all from Frisco! Lars"}, {"response": 95, "author": "terry", "date": "Mon, Dec 23, 1996 (22:08)", "body": "You're Norwegian Lars?"}, {"response": 96, "author": "Ann", "date": "Mon, Dec 23, 1996 (22:41)", "body": "Today, my sister and I trekked out into the blizzard we are experiencing here in Minneapolis and went to what locals refer to as the Mega-Mall, also known, more formally, as the Mall of America--the largest shopping mall in the United States (there is a larger one in Edminton Canada). I was pleasently suprised to find that the mall wasn't very crowded--on this Christmas-Eve Eve. Perhaps even hearty Minnesotans were afraid to wade through the snow and ice to go shopping (thank God for 4-WD!). But I believe it is more likely that they were all hanging their heads in shame after the trouncing the Vikings took yesterday at the hands of the Green Bay Packers 38-10 (GO PACK!!!). Your Eternal Cheesehead--Ann"}, {"response": 97, "author": "Mlydle", "date": "Tue, Dec 24, 1996 (00:41)", "body": "Well, here in Austin its a balmy 60-70 degrees. Being of the male persuasion, I find myself compelled to wait till the last 2-3 days to shop, so I was one of the many hurried masses going madly from place to place (thank god for Valium and relaxation tap es) trying to find that perfect gift within my price range. Need a John Madden Super Nintendo ASAP, stepson can't have all clothes. And all the while trying what this years Christmas symbolizes to me. But more on that later, Wallmart is open 24 hours.. ."}, {"response": 98, "author": "terry", "date": "Tue, Dec 24, 1996 (04:14)", "body": "So, Ann, you're one of those folks we see on tv with face painted green and a big block of cheese mounted atop their heads?"}, {"response": 99, "author": "Ann", "date": "Wed, Dec 25, 1996 (01:17)", "body": "I got a cheesehead for Christmas!"}, {"response": 100, "author": "terry", "date": "Wed, Dec 25, 1996 (06:32)", "body": "Can we see a picture of you wearing a cheesehead on your web page?"}, {"response": 101, "author": "Ann", "date": "Wed, Dec 25, 1996 (11:18)", "body": "I'll work on it! Thanks Terry for giving me a home page. It's up and running--and extremely boring at the moment (www.spring.com/~anneh/). It's basically all of my bookmarks. I'll work on making it more interesting. My sister has a scanner and said she will scan whatever I want, but she lives in California, about to embark on a three week trip to Italy, so it will be a while before any cheesehead pictures could possibly appear."}, {"response": 102, "author": "terry", "date": "Wed, Dec 25, 1996 (11:58)", "body": "I have a scanner too, if anyone needs to mail pictures to me for their webpage."}, {"response": 103, "author": "churchh", "date": "Wed, Dec 25, 1996 (13:11)", "body": "Hey Ann, I'm majorly bummed out that you didn't include your very own graphic that I made just for you, on your webpage. I spent five minutes looking for the quote and a whole fifteen minutes slaving over a hot Photoshop to make the graphic, so I think i t's the least you could do..."}, {"response": 104, "author": "terry", "date": "Wed, Dec 25, 1996 (14:31)", "body": "The cheesehead shot?"}, {"response": 105, "author": "Ann", "date": "Wed, Dec 25, 1996 (21:46)", "body": "Check out my HTML Tags Tutorial: www.spring.com/~anneh/tagsaaaa.html Any advice on changes or additions are very welcome. I do like my graphic Henry. I will put it up."}, {"response": 106, "author": "MaryC", "date": "Thu, Dec 26, 1996 (17:09)", "body": "Thanks Ann for so pleasantly reminding me of why I don't live in Minnesota anymore, and why visiting Minnesota is much more pleasant in the summertime. The Mall of America is awesome, and so close to the airport when I come for those summer visits. Happ y New (and hopefully warmer) Year!"}, {"response": 107, "author": "drymartini", "date": "Fri, Dec 27, 1996 (11:20)", "body": "Careful with those tranks, now. Say, have you seen this new product that contains tranks and aspertame? It's called EqualLibrium. Hope you made it back safely from the bar where you stocked up on charm, etc. I have been doing extensive research into the construction of bottles, there being a major container maker in my town. I have discovered that most bottlenecks are at the t op. Tried to explain this to my managing editor; he is not convinced. Does your research bear out my conclusions, Lars? Or do we need to continue gathering data, replicating our results? When we have enough data, will we be able to perform analyses and re ort our findings?"}, {"response": 108, "author": "Donna", "date": "Mon, Dec 30, 1996 (13:25)", "body": "My girlfriend and I took my 3 kids and her eldest daughter out for Pizza.Of course they always bring the pitcher of soda to soon.By the time the pizza came it was all gone.I had some left in my cup and eldest daughter had some left in hers. When my kids a re thristy watch out for your drink. My six year old says \"Hey Gee\" your not drinking your soda\"\"How come\"? \"May I please have some\" she said \"Sure\". His reply was \"thanks\" \"and If you don't mind I'll take the straw too\".It was done in the politest manner for a six year old don't ya think.We all jumped on the poor kid Scotty! It was funny.Then they had to play the jukebox\"Grandma Got Ran Over by a Raindeer\" it was hilarous.They all started singing. This is why I don't go out very much. What a scene???"}, {"response": 109, "author": "TJ", "date": "Mon, Dec 30, 1996 (14:03)", "body": "WOW, first time i came to this area, but then again i haven't been around in a while....had to read all 108 entries as new.....what an interesting bunch of comments, statements, conversations, questions & answers. Absolutely loved it, sure wish this wa s an open chat..... I would definitely like to talk to many of you regularly........ Terry have you thought about putting in a chat area.......??????????"}, {"response": 110, "author": "Ann", "date": "Mon, Dec 30, 1996 (18:58)", "body": "We have a chat room. You can get to this from the link on the main Austen Conference page. It is the Pemberley Drawing Room: http://www.worldrch.com/cgibin/Chat/nph-chat.cgi"}, {"response": 111, "author": "terry", "date": "Mon, Dec 30, 1996 (21:21)", "body": "Good to see you coming around again TJ. One of these times I'm gonna make it for darts at the tavern down in Bastrop. Let me know when the next one is going to be ok? We can get our own chat room if folks want it. The kind Pemberly folks have offered us their software if we want it. It's not ichat, but it's not bad stuff."}, {"response": 112, "author": "TJ", "date": "Tue, Dec 31, 1996 (10:31)", "body": "from the looks of the stuff on the ramble page, it might be a good idea to have our own chat area.......at least see if anyone else has an interest.......but right now I think I'll check out the Pemberly Drawing Room.........Paul, yea it is nice to be bac k......do you have anything to do the Bastrop Internet Services??????.......do you know Daryl Kouba??????......hope to see you on Thursday (darts)..........."}, {"response": 113, "author": "terry", "date": "Tue, Dec 31, 1996 (10:35)", "body": "I have two servers on the bastrop.net. I can't get a hold of the kid who does their web page. I'm looking for someone in the Bastrop area, a high school kid would be ok, who can work part time at the Spring installing networks, configuring servers, and doing data entry work. I have a plan to make the Spring a world class web site and I am starting to sense an organization forming. The folks in the Austen conference are really pitching in and helping out and starting to take part in some website projects. But I need some help locally now."}, {"response": 114, "author": "Linda409", "date": "Tue, Dec 31, 1996 (13:56)", "body": "There are a group of us (about 10) who have formed a music group here at work to exercise our mutual love of music. Twice a month, we reserve a conference room, bring in our instruments and meet together during lunch hour. I play piano and keyboard (at work) and sing, all just a little and very ill, indeed. But, it is something else that affords me an extraordinary source of pleasure (like Jane Austen). We play and sing lots of different kinds of music because we have different tastes which include popular, country, standards, classical. We haven't had the nerve to attempt jazz, yet. One of the pieces that we do frequently is Handel's Largo from \"Xerxe s which is the piece that Mary sings in P&P2 (at the Netherfield Ball, I think). For the past couple of years, we have hosted a Christmas sing-along where we play and sing holiday music in the cafeteria and invite the entire building to join us. It has been well received. Today, I ran into Karen, who is a fellow music group member. As we were chatting, we discovered a mutual love of P&P and P&P2. I'm so excited!! I think that I can create yet another addict. Now, besides you wonderful internet friends, I will be able to talk about Jane Austen face to face with Karen at work and with my friend Barbra after working hours. 1997 is going to be great!!! Happy New Year to you all !!!"}, {"response": 115, "author": "jane", "date": "Tue, Dec 31, 1996 (14:13)", "body": "Linda, That music group sounds really delightful. I recently found out that a woman who works where I do is a longtime committed lurker to this board. She didn't recognize me from my postings, but we found out by accident that we both like this place. And the significant other of a man I work with is a frequent visitor to Firthdom, and has a copy of The Making of P&P that she will lend me. Small world, indeed. Jane"}, {"response": 116, "author": "jwinsor", "date": "Tue, Dec 31, 1996 (20:29)", "body": "Well, here it is New Year's Eve, and the state of the northern part of the state (CA) could be better. The Russian River is now 2 feet above flood stage and the people up there have been told to evacuate or prepare to be stranded. So much for the ir New Year's Eve plans... While the rain has not been excessive in my immediate neighborhood, 3 of our local reservoirs are full-up and spilling over their dams, and our entire TV cable system has \"broken\" somewhere and they don't yet know where or why. Before it broke we saw a few seconds of the New Year's fireworks in Sidney Harbour - and I think I spotted Ian waving at the camera. Happy New Year, all!"}, {"response": 117, "author": "Donna", "date": "Tue, Dec 31, 1996 (20:38)", "body": "Rain has been excessive here {in PA.} to Joan. We had a flood in the Summer of 1972. Are you worried about flooding? The weather man said we only had more rain \"100\" years ago. Now that is very strange."}, {"response": 118, "author": "jwinsor", "date": "Tue, Dec 31, 1996 (20:58)", "body": "I am not concerned for my own estate being flooded, but it is sad to see it happening to our neighbors to the north again - they got it badly in 1986 and again in 1995, and here they go again... Many vineyards are already under 3 to 4 feet of wate r..."}, {"response": 119, "author": "McBruce", "date": "Tue, Dec 31, 1996 (21:32)", "body": "Heading into 1997 in the Last Frontier, our weather isn't threatening just darn inconvenient. Forecast for tonight is 40-45 below, extended forecast thru sunday is 30-60 below. On the plus side, tomorrow we break the 4 hour mark of available daylight! Had the truck plugged in all afternoon so it would start tonight, now the question is how long I can stay out before it freezes up. A happy and peaceful 1997 to all!"}, {"response": 120, "author": "mrobens", "date": "Wed, Jan  1, 1997 (00:00)", "body": "This all makes Boston's 20 degrees F. and 1 inch of snow seem so anemic. I wish you all a more pleasant '97."}, {"response": 121, "author": "Anna", "date": "Wed, Jan  1, 1997 (04:29)", "body": "On the subject of one in a hundred year rainfalls; about 5 years ago sydney had the third of 3 one in a hundred year rains in 4 years - ain't statistics wonderful. In the ritzy part of town a Jaguar was swept down the street and deposited on top of someo ne's Mercedes; truly impressive rain. Still, at least it was summer, so warm, if wet. I hope those in need dry out soon."}, {"response": 122, "author": "jwinsor", "date": "Wed, Jan  1, 1997 (04:54)", "body": "It is warm (relatively speaking) though wet here - it is pouring as I type yet at almost 3 AM it is only 64 F outside. Pineapple express for sure!"}, {"response": 123, "author": "terry", "date": "Wed, Jan  1, 1997 (10:58)", "body": "Austin's sixth street partied down last night and I got a video of myself at the stroke of midnight on the Springs' main page . I started out at the KOOP party at Armageddon and ended up with the masses on Sixth, watching the big silver start get hoisted by a huge crane. Now, I'm sitting in Cedar Creek with my coffee and toast. Happy New Year everyone!"}, {"response": 124, "author": "MaryC", "date": "Wed, Jan  1, 1997 (23:53)", "body": "For all of you suffering through some absolutely awful winter weather, we in southern California are busy taking good care of all the truly nice weather for you and would be vastly happy to send it your way at any time convenient!"}, {"response": 125, "author": "Inko", "date": "Thu, Jan  2, 1997 (16:20)", "body": "Mary, my visiting daughter would greatly appreciate it if you would send your truly nice weather to Seattle. She's heading back there tomorrow and would like to return to decent weather!;-)"}, {"response": 126, "author": "jwinsor", "date": "Thu, Jan  2, 1997 (17:58)", "body": "and would be vastly happy to send it your way at any time convenient! Please do not stand on ceremony or await an invitation! Any time at all would be convenient! Stepping on my lawn sounds and feels like treading on saturated sponges. :-("}, {"response": 127, "author": "tedchong", "date": "Thu, Jan  2, 1997 (18:23)", "body": "Hi Terry, we still cannot access news.prismnet.com for quite some time after you switch from iamerica.net. It seems like prismnet did not open usenet access for our IP addresses. Hope you can check this matter and happy new year."}, {"response": 128, "author": "terry", "date": "Thu, Jan  2, 1997 (23:45)", "body": "I'll look into it Ted. Thanks."}, {"response": 129, "author": "tedchong", "date": "Fri, Jan  3, 1997 (00:03)", "body": "Terry, if prismnet granted us usenet access, we can use tin to access the usenet news, but you have to do (at shell prompt): rm /etc/nntpserver ; echo news.prismnet.com > /etc/nntpserver so all of us can access the news. Hope it helps."}, {"response": 130, "author": "lilah", "date": "Fri, Jan  3, 1997 (20:11)", "body": "It's just after 9 pm here in South Florida, and I'm recovering from a day at work that can best be described as, \"OK, folks, the holidays are over.\" Yikes. I'm an editor, learning a new city and looking for a new circle of friends. I just found the Spring yesterday -- not to mention the Austen group. I suspect I've found some kindred spirits."}, {"response": 131, "author": "Amy", "date": "Fri, Jan  3, 1997 (20:45)", "body": "Where did you come from Lilah? What kind of editor?"}, {"response": 132, "author": "lilah", "date": "Fri, Jan  3, 1997 (22:14)", "body": "Amy, I moved here from Hoboken, N J, where I lived for a number of years, working in Manhattan and New Jersey as a newspaper editor. I do the same thing here, for a group of small specialty papers."}, {"response": 133, "author": "geekman", "date": "Sun, Jan  5, 1997 (20:00)", "body": "Terry, you didn't say that this topic was in multiple Conferences! I just thought I'd visit the Cultures Conference and 'lo what did I see but this topis! Tch tch!"}, {"response": 134, "author": "Anna", "date": "Sun, Jan  5, 1997 (20:32)", "body": "]topic was in multiple Conferences! That's been apparent from the postings from \"strangers\" for some time. It's also in porch"}, {"response": 135, "author": "terry", "date": "Mon, Jan  6, 1997 (17:41)", "body": "When you do a listing of topics, it states that it's a \"linked topic\"."}, {"response": 136, "author": "terry", "date": "Mon, Jan  6, 1997 (20:29)", "body": "It also states \"linked item\" every time you read new stuff in it right at the top of the topic. On future \"linked topics\" I'll post a note that they are linked in the intro or in one of the responses to make this clear."}, {"response": 137, "author": "geekman", "date": "Tue, Jan  7, 1997 (04:09)", "body": "Thanks Terry! Will be much appreciated. From within the Austen Conference this time."}, {"response": 138, "author": "Amy", "date": "Thu, Jan  9, 1997 (22:22)", "body": "_______________________________________________________ \"Why did the chicken cross the road?\" ----------------------------------------------------- Plato: For the greater good. Karl Marx: It was a historical inevitability. Thomas de Torquemada: Give me ten minutes with the chicken and I'll find out. Timothy Leary: Because that's the only kind of trip the Establishment would let it take. Douglas Adams: Forty-two. Nietzsche: Because if you gaze too long across the Road, the Road gazes also across you. Oliver North: National Security was at stake. Carl Jung: The confluence of events in the cultural gestalt necessitated that individual chickens cross roads at this historical juncture, and therefore synchronicitously brought such occurrences into being. Jean-Paul Sartre: In order to act in good faith and be true to itself, the chicken found it necessary to cross the road. Ludwig Wittgenstein: The possibility of \"crossing\" was encoded into the objects \"chicken\" and \"road,\" and circumstances came into being which caused the actualization of this potential occurrence. Albert Einstein: Whether the chicken crossed the road or the road crossed the chicken depends upon your frame of reference. Aristotle: To actualize its potential. Buddha: If you ask this question, you deny your own chicken-nature. Salvador Dali: The Fish. Darwin: It was the logical next step after coming down from the trees. Emily Dickinson: Because it could not stop for death. Epicurus: For fun. Ralph Waldo Emerson: It didn't cross the road; it transcended it. Johann Friedrich von Goethe: The eternal hen-principle made it do it. Ernest Hemingway: To die. In the rain. Werner Heisenberg: We are not sure which side of the road the chicken was on, but it was moving very fast. David Hume: Out of custom and habit. Saddam Hussein: This was an unprovoked act of rebellion and we were quite justified in dropping 50 tons of nerve gas on it. Jack Nicholson: 'cause it (censored) wanted to. That's the (censored) reason. Pyrrho the Skeptic: What road? Ronald Reagan: I forget. John Sununu: The Air Force was only too happy to provide the transportation, so quite understandably the chicken availed himself of the opportunity. The Sphinx: You tell me. Sappho: Due to the loveliness of the hen on the other side, more fair than all of Hellas' fine armies. Henry David Thoreau: To live deliberately ... and suck all the marrow out of life. Mark Twain: The news of its crossing has been greatly exaggerated. Stephen Jay Gould: It is possible that there is a sociobiological explanation for it, but we have been deluged in recent years with sociobiological stories despite the fact that we have little direct evidence about the genetics of behavior, and we do not know how to obtain it for the specific behaviors that figure most prominently in sociobiological speculation. Joseph Stalin: I don't care. Catch it. Crack its eggs to make my omlette. Captain James T. Kirk: To boldly go where no chicken has gone before. Machiavelli: So that its subjects will view it with admiration, as a chicken which has the daring and courage to boldly cross the road, but also with fear, for whom among them has the strength to contend with such a paragon of avian virtue? In such a manner is the princely chicken's dominion maintained. Hippocrates: Because of an excess of pleghm in its pancreas. Andersen Consultant: Deregulation of the chicken's side of the road was threatening its dominant market position. The chicken was faced with significant challenges to create and develop the competencies required for the newly competitive market. Andersen Consulting, in a partnering relationship with the client, helped the chicken by rethinking its physical distribution strategy and implementation processes. Using the Poultry Integration Model (PIM) Andersen helped the chicken use its skills, methodologies, knowledge capital and experiences to align the chicken's people, processes and technology in support of its overall strategy within a Program Management framework. Andersen Consulting convened a diverse cross-spectrum of road analysts and best chickens along with Andersen consultants with deep skills in the transportation industry to engage in a two-day itinerary of meetings in order to leverage their personal knowledge capital, both tacit and explicit, and to enable them to synergize with each other in order to achieve the implicit goals of delivering and successfully architecting and implementing an enterprise-wide value framework across the continuum of poultry cross-median processes. The meeting was held in a park like setting enabling and creating an impactful environment which was strategically based, industry-focused, and built upon a consistent, clear, and unified market message and aligned with the chicken's mission, vision, and core values. This was conducive towards the creation of a total business integration solution. Andersen Consulting helped the chicken change to become more successful. Johnny Cochr"}, {"response": 139, "author": "Anna", "date": "Thu, Jan  9, 1997 (23:18)", "body": "ROFLOL!!!"}, {"response": 140, "author": "Cheryl", "date": "Thu, Jan  9, 1997 (23:52)", "body": "Anna: \"ROFLOL!!!\" Me Too!!! :-)"}, {"response": 141, "author": "churchh", "date": "Fri, Jan 10, 1997 (05:21)", "body": "There's a slightly different collection linked to from near the end of the Jane Austen jokes file at http://uts.cc.utexas.edu/~churchh/austt10j.html ; this version includes a Pride and Prejudice version of the chicken joke..."}, {"response": 142, "author": "Mari", "date": "Thu, Jan  9, 1997 (13:11)", "body": "Oh dear... Oh dear... I have to wipe my eyes now to resume my viewing."}, {"response": 143, "author": "Inko", "date": "Thu, Jan  9, 1997 (13:21)", "body": "Another ROFLOL. With your permission, may I e-mail this to my children - they love these things and I usually get jokes from them."}, {"response": 144, "author": "Amy", "date": "Thu, Jan  9, 1997 (13:27)", "body": "Oh, Inko. No permission required. I am on a list of one of those infamous net jokers. These things just get passed around. Usually the things she sends are stupid, but if I get an LOL from any of them as I did with this, I shall put them up."}, {"response": 145, "author": "Ann", "date": "Sun, Jan 12, 1997 (16:50)", "body": "SAY CHEESE!!! WE ARE GOING TO THE SUPERBOWL!!!"}, {"response": 146, "author": "kendall", "date": "Sun, Jan 12, 1997 (17:07)", "body": "Ann - I am happy for you. and for all those barechested men in the stands the announcers kept talking about. what a way to call the rest of us sissies."}, {"response": 147, "author": "terry", "date": "Sun, Jan 12, 1997 (17:30)", "body": "There's joy in cheeshead land."}, {"response": 148, "author": "mrobens", "date": "Sun, Jan 12, 1997 (18:30)", "body": "]There's joy in cheeshead land. Not to mention Beantown!"}, {"response": 149, "author": "Inko", "date": "Sun, Jan 12, 1997 (19:18)", "body": "Congratulations Ann (Cheesehead) and Myretta (Beantowner) - it's nice to see some different teams in the Superbowl. Now - are you two going to have a bet on the outcome????;-)"}, {"response": 150, "author": "terry", "date": "Sun, Jan 12, 1997 (19:49)", "body": "Alright, the beaner and the cheeshead toe to toe."}, {"response": 151, "author": "candace", "date": "Sun, Jan 12, 1997 (20:09)", "body": "Yummmm, does this mean that at all the Super Bowl parties -- Bean dip and Cheese Doritos will be served?"}, {"response": 152, "author": "Kali", "date": "Sun, Jan 12, 1997 (20:40)", "body": "Woo-hoo, Ann...maybe it will help you forget last year ? ;)"}, {"response": 153, "author": "Kali", "date": "Sun, Jan 12, 1997 (20:43)", "body": "BTW, people...only a month until catchers and pitchers report to Spring Training. Can't wait. Go Braves."}, {"response": 154, "author": "jwinsor", "date": "Sun, Jan 12, 1997 (20:54)", "body": "PLEASE, Mrs. Bennet, no sports, I BEG you! :-("}, {"response": 155, "author": "Ann", "date": "Sun, Jan 12, 1997 (22:09)", "body": "That's why I put it in the ramble topic, Joan. It is supposed to be for anything one might want to say. As for me, though I will be cheering for Green Bay, I have absolutely no faith in the team and fully expect them to choke."}, {"response": 156, "author": "Kali", "date": "Mon, Jan 13, 1997 (00:26)", "body": "Ann, have a little faith! ;) --- Joan, sports can be a very welcome diversion from computers, I must say...I hope to be able to make at least one Giants-Braves series at the 'Stick (okay, 3-Com!) this year...anybody else out there like baseball? ANYBODY???!!!"}, {"response": 157, "author": "Cheryl", "date": "Mon, Jan 13, 1997 (01:11)", "body": "Kali: anybody else out there like baseball? ANYBODY???!!! Kali, I'm a big Detroit Tigers fan, growing up in Michigan it was a part of my childhood training just like ice skating and mosquito slapping! I spent many happy days at Tiger Stadium as a child...can't believe they're going to tear down that beautiful o ld stadium! :-("}, {"response": 158, "author": "terry", "date": "Mon, Jan 13, 1997 (01:49)", "body": "I grew up a Cardinals fan. St. Louis. Busch Stadium. Joe Garagiola, Harry Carey, Jack Buck and Tim McCarver used to broadcast the games on KMOX."}, {"response": 159, "author": "Kali", "date": "Mon, Jan 13, 1997 (03:13)", "body": "Harry Caray...sigh...I've grown up on Skip Caray... Yay for you guys...baseball lives! And yes, Cheryl...stadiumwrecking is a crying shame...I had the displeasure of seeing Comiskey in varying degrees of demolition whilst the new Comiskey was constructed...almost like the life was being sucked out of the old stadium and being pumped into the new..."}, {"response": 160, "author": "geekman", "date": "Mon, Jan 13, 1997 (03:41)", "body": "Congratulations Ann or should I say Slart ? So your team is in the final. Well, the beleaguered Australian One Day Cricket Team has missed out on the World Series Cricket Finals for the first time in 17 years! And on top of that is the New South Wales Shield Team losing very badly to Western Australia , in their Sheffield Shield match at the Sydney Cricket Ground. Now let me tell yo all that when NSW Cricket is strong, Australia is strong! So come on NSW and Come On Aussie ! Oh, Cheryl , now if you would really like to see some venerable old grounds, come and see our grand stands at our Cricket Grounds!"}, {"response": 161, "author": "terry", "date": "Mon, Jan 13, 1997 (03:44)", "body": "I drove by some folks playing cricket in Austin the other day. Will you please start a cricket topic in the sports conference Ian?"}, {"response": 162, "author": "geekman", "date": "Mon, Jan 13, 1997 (03:51)", "body": "If you'd like me too, Terry! BTW, what are you doing up at this hour?!? Now if you were in Australia... :-)"}, {"response": 163, "author": "terry", "date": "Mon, Jan 13, 1997 (04:42)", "body": "I had to come in to work early today because we're facing an ice storm and the company I work for is on a crash project and need everyone they can to be here. I'm not normally up at this hour. Have you seen that austen is the feature on the Spring's main page today? If I were in Australia I'd probably be warmer now."}, {"response": 164, "author": "Amy", "date": "Mon, Jan 13, 1997 (07:47)", "body": "Another connection, Cheryl. I grew up as a Tiger fan too. Stormin' Norman Cash, Al Kaline (saw him hit a grand slam once), my mother's heartthrob, Rocky Colavito (sp?) And Terry, you lived in St. Louis? Me from 76-80. End of the Lou Brock days, hot muggy afternoons in left field. Attended the 7th game of the 80 world series."}, {"response": 165, "author": "Mari", "date": "Mon, Jan 13, 1997 (12:40)", "body": "Kali, gang; live in Milwaukee, and my hubby was one of the many enjoying themselves at 1 degree above zero yesterday (although I hope, I very much hope, NOT one of the barechested ones! :) ) Anyway, baseball is my game; started as a Braves fan (yes, here in Milwaukee when I was just a sprig), have become a Brewers fan. I can enjoy any baseball game; when we vacation outside of Duluth in the summer we go to Duluth Dukes games; fabulous fun, e specially if the San Diego chicken is visiting."}, {"response": 166, "author": "yairl", "date": "Mon, Jan 13, 1997 (14:19)", "body": "i've got to know how to make a good pizza any ideas????????"}, {"response": 167, "author": "Amy", "date": "Mon, Jan 13, 1997 (14:51)", "body": "Must have a stone, Yair. That is the first thing -- unless you are doing deep disih. Amy Who Used to Live in Chicago"}, {"response": 168, "author": "Cheryl", "date": "Mon, Jan 13, 1997 (15:27)", "body": "Amy: Another connection, Cheryl. I grew up as a Tiger fan too. Stormin' Norman Cash, Al Kaline (saw him hit a grand slam once), my mother's heartthrob, Rocky Colavito (sp?) Cool, Amy...I still look back on my 9th birthday as very special...I spent it with my Mom at Tiger Stadium watching a Twi-Night Double header against the hated Yankees...Tigers won both games, Al Kaline hit a homer in one, Mickey Lolich got a one-hitter i n the other and the Tigers went on to win the Series that year ('68,of course, not '84!) Can still sing the Tiger fight song I learned in 4th grade...\"Sock it to 'em Tigers, show 'em how to play...)"}, {"response": 169, "author": "Hilary", "date": "Mon, Jan 13, 1997 (17:29)", "body": "Not 'Teach me tiger', Cheryl????"}, {"response": 170, "author": "Amy", "date": "Mon, Jan 13, 1997 (17:36)", "body": "We're all behind our baseball team. Go get em tigers. Right? Go get em, Detroit Tigers. Go get em Tigers!"}, {"response": 171, "author": "Ann", "date": "Mon, Jan 13, 1997 (19:14)", "body": "I like the Saint Paul Saints--Northern League team that put the fun back into going to see baseball games. They are a total hoot. (Daryl Strawberry slept here)"}, {"response": 172, "author": "lilah", "date": "Mon, Jan 13, 1997 (19:44)", "body": "Terry, Amy -- St. Louis is my home town. I remember seeing Stan Musial play at old Sportsman's Park (I was a tiny child, OK?) There ARE no announcers to compare with Jack Buck and Harry Caray describing the game on a hot August night on KMOX -- \"this is t he Cardinal baseball network.\""}, {"response": 173, "author": "Kali", "date": "Mon, Jan 13, 1997 (19:48)", "body": "Yay! More baseball fans! Wow, Mari...you're an even older Bravie than I am...I got hooked back in the eighties, when they still sucked...a great time to love baseball, b/c every game was personal. Fay Vincent was even threatening to review our status as an Atlanta team! I still have my Dale Murphy baseball card collection...over 300 cards, including his two rookie cards and one I got autographed. --- Good pizza? Zachary's stuffed is the best...they make their dough with beer and put the sauce on top and the toppings inside (go figure)...unfortunately, you can only get Zack's in Oakland and Berkeley...:("}, {"response": 174, "author": "JohanneD", "date": "Mon, Jan 13, 1997 (23:14)", "body": "Talking, pizza : fav : thin crust with pesto, goat cheese, green and black olives, onions, prosciutto and walnuts. Other one is curried chicken pizza If you're in the vicinity of Montreal, go or order at Pizzedelic."}, {"response": 175, "author": "Meggin", "date": "Tue, Jan 14, 1997 (08:27)", "body": "Another Braves fan here! The Murph was great, also BRUUUUCE Benedict and Jeff Treadway and Lonnie Smith (so what if he fell for the deke--they should have been able to get him home). Go Braves!!!"}, {"response": 176, "author": "Mari", "date": "Tue, Jan 14, 1997 (16:16)", "body": "LLohr (lilah)''There ARE no announcers to compare with Jack Buck and Harry Caray describing the game on a hot August night on KMOX -- \"this is the Cardinal baseball network.\"'' Lilah, I beg to differ; there is nothing like driving home from your summer vacation and enjoying Bob Uecker announcing the Sunday afternoon Brewer's game...''Get up..Get up.. Get outta here....''"}, {"response": 177, "author": "lilah", "date": "Tue, Jan 14, 1997 (18:10)", "body": "Mari, I'd just about settle for any announcer describing any game...are football and basketball seasons over yet???"}, {"response": 178, "author": "MaryC", "date": "Tue, Jan 14, 1997 (22:06)", "body": "I grew up in Minnesota BEFORE the Twins and the Vikes, so am thrilled the 'Pack is Back'. Saw my first major league game in Tiger (then Briggs) Stadium because that's one of the things we always did when we visited our Detroit relatives. Great memories. .are they really going to tear that wonderful stadium down, can't believe it."}, {"response": 179, "author": "Amy", "date": "Tue, Jan 14, 1997 (22:56)", "body": "Moved to collapse topics: Tue, Jan 14, 1997 (10:14) | Laura McCarthy ( LauraM ) Sorry, but I must do this. GO PATS!!!!!!! JAMBALYA YA JAMBALAYA YA.... Think of me doing a really stupid dance right now. 4 responses total."}, {"response": 1, "author": "Amy", "date": "Tue, Jan 14, 1997 (10:22)", "body": "Good. Laura, I am happy for you. Thanks for sharing, dear. Sincerely. (But can we have a little talk about willynilly topic creation/)"}, {"response": 2, "author": "Mari", "date": "Tue, Jan 14, 1997 (17:12)", "body": "Laura; go to the Ramble topic; we are having quite the sports dicussion over there; of course you'll have to excuse us Wisconsinites if we don't join in your cheer;))"}, {"response": 3, "author": "Ann", "date": "Tue, Jan 14, 1997 (17:27)", "body": "Go Pack!!!"}, {"response": 4, "author": "Becks", "date": "Tue, Jan 14, 1997 (22:17)", "body": "Football in a JA bulletin board!!! Insupportable!!!!"}, {"response": 180, "author": "Kali", "date": "Wed, Jan 15, 1997 (00:43)", "body": "Yep, Meggin...Lonnie Smith remains my all-time favorite left-fielder. And Bruce one of my favorite catchers...and Jeff Treadway my favorite second-baseman. BTW, I have one of Jeffy's broken bats...something only the biggest fan would want, considering h is relative obscurity! ;) Oh, and Jeff Blauser is also a god...because he's a Californian...;)"}, {"response": 181, "author": "Kali", "date": "Wed, Jan 15, 1997 (00:45)", "body": "Oh, and Laura...I support your Patriot Victory Topic... :::) Solidarity among the sportsfans!"}, {"response": 182, "author": "McBruce", "date": "Wed, Jan 15, 1997 (01:59)", "body": "Cheryl and Amy- how could you forget Denny Maclean? And not a bad piano player for a jock. What I remember best about Tiger stadium was the smell of the Wonder bread factory on the way in, cruising the Lodge with the windows down. And CKLW on the AM radio."}, {"response": 183, "author": "Cheryl", "date": "Wed, Jan 15, 1997 (02:30)", "body": "Bruce: Cheryl and Amy- how could you forget Denny Maclean? Bruce! Another Michigander has come out of the closet! ;-) I have not forgot Dennt McClain, they could not have won the '68 Series without him! But it was Lolich who won the game I was describing. ;-) I hadn't thought of the Wonder Bread factory in ye ars! Thanks for the reminder! Fresh bread--what a wonderful smell!"}, {"response": 184, "author": "Anna", "date": "Wed, Jan 15, 1997 (05:13)", "body": "Nice collapse Amy :-)"}, {"response": 185, "author": "Amy", "date": "Wed, Jan 15, 1997 (06:12)", "body": "] forget Denny Maclean? __ Hey Bruce. Another link. Tigers and Bob Seger. Nice combo. Denny MaClean, the million dollar arm with the 10 cent attitude. re the Lodge: kid story about that another time. Where did you guys grow up? Me, in Mt. Pleasant, but I worked in Detroit for a couple of years right out of college (Central Michigan)"}, {"response": 186, "author": "terry", "date": "Wed, Jan 15, 1997 (06:41)", "body": "We have a Tiger Wood topic in sports by the way, the sports conference here."}, {"response": 187, "author": "terry", "date": "Wed, Jan 15, 1997 (06:46)", "body": "Did I say we had a sports topic here? I believe a Pats topic would be supportablee there, my dear."}, {"response": 188, "author": "terry", "date": "Wed, Jan 15, 1997 (06:49)", "body": "I meant of course, sports *conference*. Imagine, an entire conference devoted to sports and austenites are more than welcome to elucidate on any topic there."}, {"response": 189, "author": "Cheryl", "date": "Wed, Jan 15, 1997 (11:39)", "body": "Amy: Where did you guys grow up? A Michigan Revival Meeting, eh? ;-) I grew up in Pontiac, a blue collar factory town, about 1/2 mile from the Fischer Body plant...walked many a picket line in my youth...;-)"}, {"response": 190, "author": "TJ", "date": "Wed, Jan 15, 1997 (12:28)", "body": "Grew up in Albany, New York.............but left in 73'."}, {"response": 191, "author": "TJ", "date": "Wed, Jan 15, 1997 (12:41)", "body": "And for the favorite pizza person........ i found that it you use the pilsbury pizza dough it is pretty good, brush it with olive oil and heat it up first with nothing on it for about 3 to 5 minutesR 350 DEGREES then add just all fresh ingrediants......fresh tomatoes, parley, basil, oregano, thyme and ground pepper (both red and black).....Crushed red pepper is ok if you cannot find whole to grind..... then chopped onions, green and red peppers, sliced mushrooms..... then add a fresh ground italian sausage or a good hard sliced peperoni cover with a mixture of cheeses 50% shredded mozzerella and the other 50% a mixture of romano, parmasian, provalone and white chedder return to oven until cheese is melted........"}, {"response": 192, "author": "yairl", "date": "Wed, Jan 15, 1997 (18:55)", "body": "thanks tj but after having second thoughts about it i think i'll keep on letting dominos do the hard work. does anyone know anything about bangkok thailand i'm going to go there and i can realy use some guiding ."}, {"response": 193, "author": "Meggin", "date": "Wed, Jan 15, 1997 (21:20)", "body": "Kali, send me a splinter sometime! :)"}, {"response": 194, "author": "Kali", "date": "Wed, Jan 15, 1997 (21:58)", "body": "You got it, Meggin! :)"}, {"response": 195, "author": "Ann2", "date": "Thu, Jan 16, 1997 (15:06)", "body": "Boy am I an outsider here! Never seen a game of baseball or whatever you're talking of with such eagerness.( Small chance in Sweden .) Have copied and saved those two delicious sounding pizza variations, though. And thanks Hilary for Tiger memento..."}, {"response": 196, "author": "Kali", "date": "Thu, Jan 16, 1997 (15:42)", "body": "Come visit, Ann2, and we'll go to a game..."}, {"response": 197, "author": "candace", "date": "Fri, Jan 17, 1997 (00:16)", "body": "It was thirty years ago that we all met. Five very silly fourteen year old girls. Together we practiced for womanhood. Clothes, make-up, and boys. Little did we know that what really prepared us for the future was the simple act of being together. We would talk deep into the night. Eating junk food and chocolate, sipping sodas. We spoke of our hopes, dreams, and fears always starting so seriously and always ending in laughter with tears running down our cheeks. We grew up together, the five of us. Transforming from girls to young women. We ran gaily then. Each of us, one by one meeting, falling in love, and marrying our soul-mates. Those years were filled with bridal showers, weddings, baby showers, and chil d-birth. After each milestone we would gather, talking deep into the night. Eating junk food and chocolate, sipping wine. We spoke of our hopes, dreams, and fears. Always starting so seriously and always ending in laughter with tears running down our heeks. We went head-strong into our thirties. Each developing a new found independence and calmness which comes when you have finally begun to feel comfortable with yourself. Our careers were established, our children growing, and all five marriages still stro ng. We had all done our jobs well. It was no problem to leave our families for short periods of time. It was then that we began our \"Enchanted April\" weekends. Off to the mountains or the ocean. Talking deep into the night. Eating junk food and choc late, sipping wine. We spoke of our hopes, dreams, and fears. Always starting so seriously and always ending in laughter with tears running down our cheeks. Our thirties began to come to a close. Each time that we would meet, we would sound like a Jane Austen novel -- \"How is your mother?\" \"How is your father?\" -- this would follow with tales of illnesses and hospitals. When or how our chain calls started, I don't really remember. It was a instinctive reaction designed so that the sufferer would not have to repeat their story more than once. One would call the other, each in turn. \"One of us is hurting\" we would tell the next until we made a complete cir le. Again, we would gather. Talking deep into the night. Eating junk food and chocolate, sipping wine. We spoke of our hopes, dreams, and fears. Always starting so seriously and always ending in laughter with tears running down our cheeks. One by one our parents began to leave us. We held hands and our breath and tip-toed into our forties. We now gathered most often at our parent's funerals. Although our husbands tried to comfort us, it was the five of us that we would seek. Talking deep into the night. Eating junk food and cho colate, sipping wine. We spoke of our hopes, dreams, and fears. Always starting so seriously and always ending in laughter with tears running down our cheeks. Just this week another mile-stone has occurred. One of us became a widow. How can this be? Up until this moment, we all still remained with our one and only husbands. How lucky we were -- how well we choose -- how smug we were -- how fearful we are. Did we never think that this type of tragedy would happen? All along the chain call, each one said the same thing, \"I am so scared. We now must face the facts. There will be a time when one by one we will start loosing each other.\" Tomarrow we will bury her husband. After the sevices, when everyone else leaves, we will remain. Talking deep into the night. Eating junk food and chocolate, sipping wine. Speaking of our hopes, dreams, and fears. We will start out quite serious and somehow end laughing. Funny how there will still be tears enough to run down our cheeks. Thank you for letting me ramble."}, {"response": 198, "author": "jwinsor", "date": "Fri, Jan 17, 1997 (02:03)", "body": "Oh, Candace - that is absolutely beautiful. Now where is that box of tissue! Please do share this with your five-some, too."}, {"response": 199, "author": "TJ", "date": "Fri, Jan 17, 1997 (09:52)", "body": "Candace..........THANKS"}, {"response": 200, "author": "Ann2", "date": "Fri, Jan 17, 1997 (11:34)", "body": "Candace, it should really be the other way around....I thank you for letting me follow your rambling. I feel an ache in my throat and my eyes are a bit dim. This past autume my mother died and I miss her so. This life is ours to handle with care, and the way you and your friends do it together is just.... Oddly, I find it comforting that it is the same for us whoever or whereever... We must part from the one's we love. Better think of it now and then..."}, {"response": 201, "author": "elder", "date": "Fri, Jan 17, 1997 (12:22)", "body": "Candace -- what a beautiful \"ramble\" on the blessings of friends. Our thoughts are with you and your friends as you pass another milestone. (And my prayers are with your one friend who is going through this painful time.) Thank you for wanting to share this w/ us."}, {"response": 202, "author": "Inko", "date": "Fri, Jan 17, 1997 (16:09)", "body": "Thank you Candace for rambling and sharing so beautifully. When you think of the sadness, though, also consider the blessings of having five such good friends. It's so rare that friends can stay together through all the stages of their lives."}, {"response": 203, "author": "lilah", "date": "Fri, Jan 17, 1997 (18:34)", "body": "Candace, that was moving, eloquent and beautiful. How lucky you are to have such friends to see each other through the inevitabilities of life. I lost my beloved father in August; watched my mom struggle with the transition into widowhood. That's when I saw the rituals and the resulting strength that a group of women friends give to each other, and that's when I realized I truly believe in a sisterhood. Thanks for sharing with us."}, {"response": 204, "author": "Meggin", "date": "Fri, Jan 17, 1997 (22:28)", "body": "Candace, my father died last week. The first person I really talked to about it was my best friend--her father died 18 months ago. We've been best buddy's since jr. high--a long time ago. Yet she still knows me better than anyone else, despite the fact that we now live miles apart. How lucky you are to have a group of friends to help support each other in time of need. No one else could make me laugh last week, but my friend Kathy could. That is what best friends are for."}, {"response": 205, "author": "Kali", "date": "Fri, Jan 17, 1997 (23:33)", "body": "Everyone, I hate to break the sisterly mood created by Candace's lovely ramble, but it was recently revealed that our own Saman just got into medical school! Congratulations..."}, {"response": 206, "author": "Amy", "date": "Fri, Jan 17, 1997 (23:50)", "body": "Meggin, I am so sorry. Yours and Candace's story make me even more thankful my own mother is better all the time -- just learned two days ago that a heart oblation procedure done a few weeks ago had been successful even though at the time the doctors pron ounced it a failure. S'man, I am very very happy for you. I know how much you wanted this. You deserve it."}, {"response": 207, "author": "kendall", "date": "Sat, Jan 18, 1997 (11:52)", "body": "\"...our own Saman just got into medical school! Congratulations... \" WOW This is so exciting - where will you do to school!!"}, {"response": 208, "author": "Becks", "date": "Sat, Jan 18, 1997 (12:42)", "body": "Way to go Saman!! I'm so sorry. Margaret."}, {"response": 209, "author": "Inko", "date": "Sat, Jan 18, 1997 (14:07)", "body": "My sympathies, Margaret, and all others who have recently lost family members or friends. It's a difficult time, I know, when good friends are invaluable. Congratulations, Saman! Does this mean we'll now have an \"ER\" topic here??"}, {"response": 210, "author": "terry", "date": "Sat, Jan 18, 1997 (16:51)", "body": "Candace, that is one of the most eloquent, touching ramblings I have experienced. I have a photo in my family album of a group of women I know who match this description very closely. I miss having a similar relationship in my own life and it is touching to hear about it in anothers life. That's the photo on the left of the women I spoke, that's Ann Evans the bride, ex-mayor of Davis California who married a delightful Englishman named David. They are still living in Davis, CA as far as a I know. These women all grew up together. I'm very glad our week long task to put out the new Webstalker has been completed and the product is now being shipped out to reviewers and beta testers. This is the first free moment I've had in well over a week. I'm hoping to get together with the Unix team and the folks who inhabit this community today and tomorrow before I go back to the intense development effort I'm involved in right now. I'm sitting in my office/master bedroom in Cedar Creek looking out over the woods and pastures, feeling good. I've got the Wide World of Sports Ice Skating on the tube, this is one of the most esthetic and relaxing sports to watch. (more about this in a future ice skating topic in the sports conference). Ekaterina Gordeeva is skating now, what a fine skater."}, {"response": 211, "author": "Anna", "date": "Sat, Jan 18, 1997 (17:24)", "body": "Margaret, please accept my sympathy. ] it was recently revealed that our own Saman just got into medical school! That's great Saman, will you be starting this year? You must be really busy as well as please. I hope you'll still be able to join us occaisionally if y ou have to relocate. Amy, I'm really glad to hear your mother is improving."}, {"response": 212, "author": "terry", "date": "Sat, Jan 18, 1997 (17:53)", "body": "Happy birthday Kathleen Elder!"}, {"response": 213, "author": "lilah", "date": "Sat, Jan 18, 1997 (19:24)", "body": "Margaret, my thoughts and prayers are with you and your family."}, {"response": 214, "author": "kendall", "date": "Sat, Jan 18, 1997 (19:45)", "body": "Margaret - I am very sorry you lost your father. Hope you and the rest of your family ware getting through this."}, {"response": 215, "author": "candace", "date": "Sat, Jan 18, 1997 (21:17)", "body": "Thank you to everyone for the responses to my essay. In truth, what I really thank you for is this wonderful forum and all my wonderful cyber friends. This was truly the best therapy. To Margaret -- I am so sorry for your loss. I lost my own father five years ago. I know exactly what you feel. Peace be with you all."}, {"response": 216, "author": "Meggin", "date": "Sat, Jan 18, 1997 (21:26)", "body": "Thanks to all for the expressions of sympathy. You have touched my heart."}, {"response": 217, "author": "Mixu", "date": "Mon, Jan 20, 1997 (08:22)", "body": "Margaret, otan osaa, as they say here in Finland. It could roughly be translated as \"I take a piece of your sorrow and carry it with me\", and means that I am very, very sorry about your father. Keep on smiling, though. Despite many things the world still is a beautiful place."}, {"response": 218, "author": "Amy", "date": "Mon, Jan 20, 1997 (09:21)", "body": "otan osaa __ That is lovely Mixu"}, {"response": 219, "author": "MaryC", "date": "Mon, Jan 20, 1997 (19:31)", "body": "Terry, figure skating ranks right along with P&P on my list of things I really enjoy. Saturday the 'Stars on Ice' were in town and a group of 8 of us went to dinner and the show. The evening flew by and it is difficult to pick out the best, but Ecaterina's numbers were very special. Torvil and Dean were an awesome presence in the show. Hope some of the other contributors to this board have the opportunity to see this wonderful production. And thanks to you Terry for providing this great home for all f us."}, {"response": 220, "author": "MaryC", "date": "Mon, Jan 20, 1997 (19:32)", "body": "Terry, figure skating ranks right along with P&P on my list of things I really enjoy. Saturday the 'Stars on Ice' were in town and a group of 8 of us went to dinner and the show. The evening flew by and it is difficult to pick out the best, but Ecaterina's numbers were very special. Torvil and Dean were an awesome presence in the show. Hope some of the other contributors to this board have the opportunity to see this wonderful production. And thanks to you Terry for providing this great home for all f us."}, {"response": 221, "author": "MaryC", "date": "Mon, Jan 20, 1997 (19:32)", "body": "Oops, sorry for the extra post."}, {"response": 222, "author": "jwinsor", "date": "Mon, Jan 20, 1997 (21:52)", "body": "I would kill (well almost) to see Torvil and Dean in person!"}, {"response": 223, "author": "JohanneD", "date": "Wed, Jan 22, 1997 (23:47)", "body": "Candace, let me tell you how very deeply touched I was by your \"ramble\", frienship, family and the act of sharing is at the core of the soul. Margaret, accept these thoughts of peace. Loosing someone close, whether one who's life as been a long fulfilled road or, has we experienced last week, loosing a little one who had so much to experience, is never easy. Let us rejoyce in the happiness of their newfound home/salvation. Amy, all my wishes of health for your mother."}, {"response": 224, "author": "Mixu", "date": "Thu, Jan 23, 1997 (08:03)", "body": "Amy, I am glad you liked the expression. I think the reason why we have \"otan osaa\" is because if we said \"Olen pahoillani\" (meaning \"I am sorry\") it would mean that I did the thing I am sorry for. Anyway, I like \"otan osaa\" myself. It even sounds nice. I just happen to love Finnish, and feel myself very fortunate that I have it as a 1st language."}, {"response": 225, "author": "Meggin", "date": "Thu, Jan 23, 1997 (12:25)", "body": "Mixu, I greatlly appreciate the kind sentiment expressed by \"otan osaa\". All of the words of sympathy expressed for me and my family have meant more to me than I could ever have believed possible. You all don't know me and you didn't know my father, yet so many of you have made such an effort to let me know that you care. I am overwhelmed by all of this. Johanne, you write of losing a little one. How terrible. My father was old and sick and in pain and I take a great deal of comfort in the thought that he is in a better place, having lived a full life with many joys. Johanne, my heart aches for you."}, {"response": 226, "author": "JohanneD", "date": "Thu, Jan 23, 1997 (16:16)", "body": "Just to make things clear, I personnaly did not loose my child this past week, heaven forbid, I would'nt be able to be here at all, wondering if I would have any sanity left in such a short time. But my dear friend did loose her very soon expected baby and having lost one myself a couple of years ago, it stirred up memories. So close to the miracle of life but taken away a nano-second before. No choice but to confort ourselves with beliefs of a better place for them and the faith in a destiny much bigger than our mere comprehension may aloud. Thanks."}, {"response": 227, "author": "Amy", "date": "Thu, Jan 23, 1997 (16:24)", "body": "Most people have no idea how much of a loss a miscarriage can be -- at any stage."}, {"response": 228, "author": "Ann", "date": "Sat, Jan 25, 1997 (10:06)", "body": "Most people also do not realise that 25-33% of all pregnancies end in miscarriage. With such I high number, it should be more widely known."}, {"response": 229, "author": "Cheryl", "date": "Sat, Jan 25, 1997 (15:51)", "body": "AN ANNOUNCEMENT I have, this day, taken down all my Christmas decorations!!! *Applause* (Thank you, thank you very much! Now I just have to get it carried out to the garage!)"}, {"response": 230, "author": "Ann2", "date": "Sat, Jan 25, 1997 (16:23)", "body": "That is very good ,Cheryl . I have still the tree as it is so fresh and smells so good; I have not had the heart to throw it away. But I took away the last x-mas cloth the other day and have only kept one electric candlestick in the kitchen-window to brighten our dark and early mornings in January."}, {"response": 231, "author": "elder", "date": "Sat, Jan 25, 1997 (23:56)", "body": "Cheryl & Ann2 -- with both of your messages blinking at the same speed, I began to feel that Christmas was still here! To any interested viewers of CF movies: I recently loaned my copy of \"Dutch Girls\" to Mari. If you are interested in viewing it, let me know via email (kelder@miworld.net for home or k_elder@fre.fsu.umd.edu for work). I can ask Mari to send it to you when she has finished watching it. As long as I get it back sometime, I would be happy to share."}, {"response": 232, "author": "Cheryl", "date": "Sun, Jan 26, 1997 (02:36)", "body": "ANTI-SUPER BOWL PARTY Grace and I were talking at Pemberley today, bemoaning a full day of the Football Fan's High Holy Day, when we decided that we should hold our own party at Pemberley! The madness, I mean game begins at 6pm EST, but the Pregame crap, I mean festivities start hours and hours before that. So the official party shall begin at 4pm EST, earlier if you cannot stand anymore of John Madden! ;-) Y'all come!"}, {"response": 233, "author": "Donna", "date": "Sun, Jan 26, 1997 (09:13)", "body": "Who in your opinion was worse Dandy Don,Howard or John Madden?"}, {"response": 234, "author": "terry", "date": "Sun, Jan 26, 1997 (09:19)", "body": "Wow, Super Sunday is here. And we have cheeseheads and anti-Superbowl partyin'. Are you going to have your own anti-Superbowl half time show with entertainment?"}, {"response": 235, "author": "Amy", "date": "Sun, Jan 26, 1997 (09:19)", "body": "If you are not watching but only hearing the noise, Madden's yelling is really grating. But! I don't have a football husband anymore. Yay!!!!!!!!"}, {"response": 236, "author": "Amy", "date": "Sun, Jan 26, 1997 (09:20)", "body": "Hey, Terry, we posted at the same time. Are you a football fan? If you have time, would you look in deeper?"}, {"response": 237, "author": "terry", "date": "Sun, Jan 26, 1997 (09:21)", "body": "Madden's comments on the web are naive and comical. \"How do you dot com something?\""}, {"response": 238, "author": "terry", "date": "Sun, Jan 26, 1997 (09:22)", "body": "Amy throws a pass and Terry goes deep..."}, {"response": 239, "author": "Amy", "date": "Sun, Jan 26, 1997 (09:32)", "body": "What?"}, {"response": 240, "author": "terry", "date": "Sun, Jan 26, 1997 (16:15)", "body": "Missed signal. Let's try that play again."}, {"response": 241, "author": "Grace", "date": "Sun, Jan 26, 1997 (16:29)", "body": "Cheryl, I am here. Where are you?? Your thoughts (in chat yesterday)about Darcy as a quarterback have sparked my interest in the game, football...that is. But remember...if you get to be the team masseuse, I get to do the locker room interviews, up close and oh so personal. One more thing.....about those whirlpool tubs for the athletes...are you sure they accommodate two comfortably???"}, {"response": 242, "author": "Grace", "date": "Sun, Jan 26, 1997 (16:32)", "body": "Cheryl, I am here. Where are you?? Your thoughts (in chat yesterday)about Darcy as a quarterback have sparked my interest in the game, football...that is. But remember...if you get to be the team masseuse, I get to do the locker room interviews, up close and oh so personal. One more thing.....about those whirlpool tubs for the athletes...are you sure they accommodate two comfortably???"}, {"response": 243, "author": "Cheryl", "date": "Sun, Jan 26, 1997 (18:00)", "body": "Grace: One more thing.....about those whirlpool tubs for the athletes...are you sure they accommodate two comfortably??? Some things are worth a little discomfort! ;-) (and I'm at Pemberley now...where are you, dearie?)"}, {"response": 244, "author": "Ann2", "date": "Mon, Jan 27, 1997 (01:20)", "body": "Sorry, I missed that party,Cheryl and Grace. But from what I hear it was not totally without sports, eyh eyh, nudge,wink?"}, {"response": 245, "author": "Grace", "date": "Mon, Jan 27, 1997 (09:03)", "body": "Ann, Mostly we made sport of the Neanderthals sitting in front of the tube whooping and hollering over such a stupid game. You'll be pleased to know that after much discussion, we also did reach some consensus about those Lycra pants the gentlemen wear on the gridiron. Should have been there!"}, {"response": 246, "author": "Amy", "date": "Tue, Jan 28, 1997 (00:37)", "body": "Congratulations, Kali! On receiving her first law school acceptance letter But we never had any doubt."}, {"response": 247, "author": "Kali", "date": "Tue, Jan 28, 1997 (01:04)", "body": "Thank you, Amy dearest, for your encouragement and optimism. You're great! :)"}, {"response": 248, "author": "JohanneD", "date": "Tue, Jan 28, 1997 (01:23)", "body": "Brava Kali"}, {"response": 249, "author": "jwinsor", "date": "Tue, Jan 28, 1997 (02:05)", "body": "tHip Hip Hooray! (Which school was it?)"}, {"response": 250, "author": "jwinsor", "date": "Tue, Jan 28, 1997 (02:06)", "body": "Hip Hip Hooray! (Which school was it?)"}, {"response": 251, "author": "jwinsor", "date": "Tue, Jan 28, 1997 (02:06)", "body": "Hey! I did not post that twice - though it does bear repeating. ;-)"}, {"response": 252, "author": "Cheryl", "date": "Tue, Jan 28, 1997 (02:20)", "body": "I have only one thing to say to you, my dearest niece... YAHOOOOOO!!!!"}, {"response": 253, "author": "Kali", "date": "Tue, Jan 28, 1997 (02:48)", "body": "THanks guys! It was Georgetown, Joan...:)"}, {"response": 254, "author": "mrobens", "date": "Tue, Jan 28, 1997 (07:19)", "body": "But, of course, I'm not at all surprised. Congratulations daughter."}, {"response": 255, "author": "Ann2", "date": "Tue, Jan 28, 1997 (12:59)", "body": "Was it not Mr Bingley who found it amazing that young ladies can have patience to be so very accomplished?! And in our midst are several very accomplished, who also posess a certain something in their air, their adress and expressions. They study law, go to medical school and I know not what! Good luck, Kali! (Just saw you in Best of chat!)And Saman too!"}, {"response": 256, "author": "elder", "date": "Tue, Jan 28, 1997 (13:14)", "body": "Congrats, Kali -- and may you receive many more happy responses! I hope you have a large field of choices (although Georgetown is certainly not too shabby)."}, {"response": 257, "author": "Mari", "date": "Tue, Jan 28, 1997 (13:15)", "body": "Kali, Saman; go to it, girls!"}, {"response": 258, "author": "Amy", "date": "Tue, Jan 28, 1997 (13:41)", "body": "Isn't this great? We are all so proud, like a bunch of mother hens. It is sweet."}, {"response": 259, "author": "Inko", "date": "Tue, Jan 28, 1997 (15:37)", "body": "CONGRATULATIONS Kali -- Georgetown is really great. Starting with the cream of the crop!! Congratulations also to Saman. What a bright bunch we have here - nice to know the next generation is in good hands!!;-)"}, {"response": 260, "author": "kendall", "date": "Tue, Jan 28, 1997 (16:13)", "body": "Georgetown!! Great. congratulations, Kali"}, {"response": 261, "author": "alix", "date": "Tue, Jan 28, 1997 (17:57)", "body": "Congrats, Kali! I'm a UGA person, myself, but Georgetown is an awsome school. Just one question, what is a Hoya, exactly? I've heard so many things from people who go to Harrison High School as to what it is, but those Harrison people usually have problems with that whole collective reasoning/agreement thing! Sorry to those that I've offended, but at least McEachern can agree on their mascot. One more question, has anyone noticed that allmost all Latin teachers are either nutty absent minded professor types, or grandmothers-from-hell? Just a thought."}, {"response": 262, "author": "Kali", "date": "Tue, Jan 28, 1997 (18:59)", "body": "Latin teachers? Our Latin teacher in high school was a messy genius type. Here at Cal, Professor Knapp is very normal. He's married, with kids, and very nice. so, you're a Dawg (woof woof woof!), Laura? Oh...and a hoya is actually a retaining wall (selected by students long, long, ago...). It has nothing to do with the bulldog that the athletic department took on as a mascot. --- Thank you for your interest and encouragement, guys...you're great!!!"}, {"response": 263, "author": "Ann", "date": "Tue, Jan 28, 1997 (19:24)", "body": "A hoya is a certain way of throwing a frisbee: Hold the frisbee with your first and second fingers on the inside with the second finger along the inside of the rim, place your thumb on the top of the frisbee, then hold the frisbee in a vertical position (perpendicular to the ground) over your shoulder, then in a motion similar to a baseball throw throw the frisbee with strength and with a flick of the wrist high into the air. The frisbee will then invert and float upside-down back to the earth--that is a oya!"}, {"response": 264, "author": "jwinsor", "date": "Tue, Jan 28, 1997 (20:19)", "body": "A hoya is an ornamental plant that grows well in hanging baskets and has tiny star-shaped flowers."}, {"response": 265, "author": "Susan", "date": "Tue, Jan 28, 1997 (21:55)", "body": "Kali, I haven't been on here long, but want to say Congrats! Georgetown is pretty cool . . . and you must be pretty smart! But then we already knew that. Enjoyed seeing your picture."}, {"response": 266, "author": "Kali", "date": "Tue, Jan 28, 1997 (22:15)", "body": "Thank you, Susan! Glad you liked the pic. Ann, Joan, I had no idea that a \"hoya\" was so many things! The Hoya Laura was refering to is the official Georgetown \"mascot\"...which is not a dog, but a retaining wall. I know not why that was chosen by early Georgetown students."}, {"response": 267, "author": "Amy", "date": "Wed, Jan 29, 1997 (00:08)", "body": "WOW OF THE DAY! Henry's Jane Austen Info site was featured Monday on CNN Interactive: http://www.cnn.com/TECH/9701/27/on.the.net/austen/ You know what I think is neat? That sometimes, once in a while, good content is discovered and recognized on its own merit. Nice job, Henry. You deserve the recognition."}, {"response": 268, "author": "Kali", "date": "Wed, Jan 29, 1997 (03:29)", "body": "Woo-hoo, H..."}, {"response": 269, "author": "elder", "date": "Wed, Jan 29, 1997 (07:09)", "body": "That CNN write up is \"mah-ve-lous\" !!! Good work HC -- who's your publicist? ; )"}, {"response": 270, "author": "TJ", "date": "Wed, Jan 29, 1997 (11:55)", "body": "Congratulations Kali.......i did not notice but were you one of the non fans for football.......(I guess i could read back a bit and find out).........but to many of us out here Georgetown is to Basketball what Notre Dame is to Football.....hope you like b-ball........not just the fact they are two great catholic colleges......... Also has anyone tried to make either of the pizza's yet...........been curious to find out if you liked it"}, {"response": 271, "author": "Cheryl", "date": "Wed, Jan 29, 1997 (13:14)", "body": "Cool, HC! ;-)"}, {"response": 272, "author": "Kali", "date": "Wed, Jan 29, 1997 (14:30)", "body": "THank you, TJ...I like football alright, i guess...basketball even less...but then again, I don't go to school for the athletic departments! ;)"}, {"response": 273, "author": "Inko", "date": "Wed, Jan 29, 1997 (16:51)", "body": "Congratulations! HC. That's great publicity and a really nice write-up. IMHO You deserve all the accolades you can accumulate for your pages!"}, {"response": 274, "author": "Inko", "date": "Wed, Jan 29, 1997 (16:52)", "body": "Congratulations! HC. That's great publicity and a really nice write-up. IMHO You deserve all the accolades you can accumulate for your pages!"}, {"response": 275, "author": "Kali", "date": "Wed, Jan 29, 1997 (21:40)", "body": "Inko is obviously very excited! :)"}, {"response": 276, "author": "Mixu", "date": "Thu, Jan 30, 1997 (03:57)", "body": "Congratulations , Kali! (This is the 1st time I use blink... Take a deep breath and embrace yourself, because you deserve it (hug yourself for me, too!). Save the strength to be used later. I'll try to convince a tonttu (Finnish elf, a guardian spirit of places etc.) to follow you... If you think something invisible is living at your flat, just \"forget\" some food on the table - the tonttu loves it!"}, {"response": 277, "author": "JohanneD", "date": "Thu, Jan 30, 1997 (08:53)", "body": "Hip Hip Hourra Henri If not for your webpages I probably would'nt be here, million thanks and **smoosh**"}, {"response": 278, "author": "Cheryl", "date": "Thu, Jan 30, 1997 (10:07)", "body": "Johanne: million thanks and **smoosh** Johanne dear, is this the French equivelent of a *samooch*? ;-)"}, {"response": 279, "author": "Amy", "date": "Thu, Jan 30, 1997 (10:11)", "body": "] Johanne: million thanks and **smoosh** Johanne dear, is this the French equivelent of a *samooch*? ;-) __ Wouldn't that be \"Mmmwwwa!\""}, {"response": 280, "author": "churchh", "date": "Thu, Jan 30, 1997 (10:15)", "body": "If so, I think it should be spelled \"smouche\""}, {"response": 281, "author": "Amy", "date": "Thu, Jan 30, 1997 (11:02)", "body": "Okay, then I guess my \"Mmmwwwa\" would have to be MMMMMMMMoi!"}, {"response": 282, "author": "JohanneD", "date": "Thu, Jan 30, 1997 (11:48)", "body": "Mmouah, Mmouah, Mmouah Amy, I like it very much. Mmouah Henri, and when kissed dearest, something else than the spelling should occupy your thoughts ;) Kissing Fest"}, {"response": 283, "author": "Amy", "date": "Thu, Jan 30, 1997 (11:51)", "body": "Well, I think kissing is a fine topic for this place. I'd not be ashamed to have either Ayelet's mom or mine read about it. We start moving the schwinging today."}, {"response": 284, "author": "Cheryl", "date": "Thu, Jan 30, 1997 (13:06)", "body": "We're moving the Schwinging?"}, {"response": 285, "author": "Kali", "date": "Fri, Jan 31, 1997 (02:08)", "body": "I'm laughing my a** off as I type!"}, {"response": 286, "author": "candace", "date": "Fri, Jan 31, 1997 (21:31)", "body": "Kali -- A big Congrats!! Oh the places you'll go!!!"}, {"response": 287, "author": "Kali", "date": "Sat, Feb  1, 1997 (03:43)", "body": "Thank you, dear Candace and Mixu..."}, {"response": 288, "author": "JohanneD", "date": "Sat, Feb  1, 1997 (10:22)", "body": "What a find :"}, {"response": 289, "author": "Donna", "date": "Sat, Feb  1, 1997 (11:02)", "body": "Congratulations, Kali"}, {"response": 290, "author": "Ann2", "date": "Sat, Feb  1, 1997 (11:39)", "body": "Congratulations to HC on Great CNN presentation ! By the way you must have been doing lots of work on that site this autumn if I remember correctly. I visited and used bibliographies before I found old P&P2 board, in September. Were the colours there then?. Looks nice and inviting."}, {"response": 291, "author": "del", "date": "Mon, Feb  3, 1997 (17:15)", "body": "Relationship No ship, please. Not now. I haven't a captain nor a first mate \ufffd never mind a crew\ufffd It would take all my courage to try a relation inner tube. How about a relation floatie? Frozen margaritas in the pool some sultry summer night? Relation = Relative = Relativity = Energy = ME scared. Time flies when I'm fleeing fun. Marybeth Gradziel June 19, 1995 Reproduction We women need not be alone for long. We can grow friends. Find the right seed. Care for the sprout. and Enjoy the fruit of our labor. Marybeth Gradziel August 22, 1995 Dream Thought I understood it all one night. How men looking for women get mixed up, and flit from one to another \ufffd always looking for more. If only they knew\ufffd Inside every woman is an infinite number of other women just waiting for true love, trust and acceptance, to come out and love the man in an infinite number of womanly ways. Marybeth Gradziel August 24, 1995"}, {"response": 292, "author": "mich", "date": "Tue, Feb  4, 1997 (16:26)", "body": "Very nice Doug,thanks for sharing"}, {"response": 293, "author": "Amy", "date": "Tue, Feb  4, 1997 (19:51)", "body": "OJ verdict is in, not read. I have this terrible feeling something awful is going to happen."}, {"response": 294, "author": "jwinsor", "date": "Tue, Feb  4, 1997 (20:12)", "body": "I wish the media would stop making such a big deal of this. They are now saying that they will delay the President's state of the union address to wait for the reading of the verdict. Where are our priorities, for heaven sake???"}, {"response": 295, "author": "elder", "date": "Tue, Feb  4, 1997 (20:24)", "body": "I agree, Joan too. I was going to shut off the tv when I heard that there was this conflict about what to cover! (However, the snow/ice storm here cut off the cable before I could get to the remote. :-)) It is delightful to come to this civilized oasis, but I had intended to pay some attention to the President's address. Oh well, maybe I'll be a more informed citizen tomorrow."}, {"response": 296, "author": "jwinsor", "date": "Tue, Feb  4, 1997 (20:25)", "body": "At least ABC is going ahead with the President's address as planned. I plan to compliment them excessively!"}, {"response": 297, "author": "JohanneD", "date": "Tue, Feb  4, 1997 (21:26)", "body": "This is really scarry"}, {"response": 298, "author": "JohanneD", "date": "Tue, Feb  4, 1997 (21:27)", "body": "This is really scarry but on the other hand there's a lot of parodies outthere"}, {"response": 299, "author": "churchh", "date": "Tue, Feb  4, 1997 (21:39)", "body": "My TV is broken, so I'm listening over NPR -- they haven't broken into the speech to announce the OJ verdict yet ;-)"}, {"response": 300, "author": "churchh", "date": "Tue, Feb  4, 1997 (21:41)", "body": "Last message outdated -- State of Union solid but unmemorable... OJ verdict: GUILTY!!"}, {"response": 301, "author": "jwinsor", "date": "Tue, Feb  4, 1997 (21:45)", "body": "The ultimate victory! ABC showed the President's entire speech - and then was still able to tune in to the trial just in time to get the verdict live . HA HA HA! Take that CBS and NBC!"}, {"response": 302, "author": "JohanneD", "date": "Tue, Feb  4, 1997 (21:49)", "body": "I'm speechless....."}, {"response": 303, "author": "Inko", "date": "Tue, Feb  4, 1997 (22:15)", "body": "I stayed on ABC all evening, and never realized that CBS and NBC were not on the President's speech. My feelings about the evening - what else is new???"}, {"response": 304, "author": "Inko", "date": "Tue, Feb  4, 1997 (22:15)", "body": "I stayed on ABC all evening, and never realized that CBS and NBC were not on the President's speech. My feelings about the evening - what else is new??? Sorry, I'm feeling cynical!!;-)"}, {"response": 305, "author": "JohanneD", "date": "Tue, Feb  4, 1997 (23:45)", "body": "I'm speechless....."}, {"response": 306, "author": "Ann", "date": "Wed, Feb  5, 1997 (00:21)", "body": "Clinton has an excellent sense of timing. He finished exactly as the verdict came in. Now that's a great politician!"}, {"response": 307, "author": "Kali", "date": "Wed, Feb  5, 1997 (03:56)", "body": "He's a slick one, he is...;)"}, {"response": 308, "author": "Adi", "date": "Wed, Feb  5, 1997 (14:22)", "body": "I'm in such a terrible mood, I had to share it with you: yesterday 73 Israeli soldiers were killed when 2 helicopters collided. Seventy-three young men! the majority of them were just twenty years old. they were just born and now they are dead... I know at least 2 of them (there are still 20 more names not published), and the feeling is awful. If they were killed because of the war in Lebanon - I could at least understand it, but they died because of a stupid mistake, and it was a horrible death (there was ammunition on the helicopters, and it caused fire and explosions when it crashed on the ground). everyone here are so sad. almost everyone knew someone that died. I wish things like that will never happen again to anyone in any place."}, {"response": 309, "author": "Kali", "date": "Wed, Feb  5, 1997 (14:28)", "body": "That's awful, Adi. Even if they had died in actual battle, would it have been worth it? I doubt it. Most wars today are such ego-vehicles that I have trouble justifying them. And I've always considered myself a hawk."}, {"response": 310, "author": "Inko", "date": "Wed, Feb  5, 1997 (16:15)", "body": "Deepest sympathy, Adi. It is always bad whenever young people have to die, but in such a horrible crash it seems even worse. Also agree with Kali, death in battle or in a war would not have made it worth it--but then I'm a dove!! I hate all wars and can see no logical reasons for them."}, {"response": 311, "author": "Anne3", "date": "Wed, Feb  5, 1997 (16:18)", "body": "Adi, I'm terribly sorry. If the helicopters were as explosive as you say, it's likely that they at least died instantly. I hope that's some comfort."}, {"response": 312, "author": "Adi", "date": "Wed, Feb  5, 1997 (16:42)", "body": "Kali, of course it's not worth it, those lives are so precious. those boys should not die, period. but sometimes you just can't help it - our men soldiers don't \"play\" in war, they are defending our northern border from terrorist attacks and from missiles. so it's understandable to die while you are defending your love ones and practically giving them life. I can assure you that in this case no ego is involved. what's killing me is that those soldiers were the top of the top of the youth in Israel: they were fighters in their way to their missions in Lebanon. they weren't just \"Jobnicks\" [=this is the name to describe the men soldiers who do office jobs like clerks]. they were already risking their life in their jobs protecting the rest of us, so they should have a better destiny than they had..."}, {"response": 313, "author": "Amy", "date": "Wed, Feb  5, 1997 (18:22)", "body": "Adi, I can't even begin to imagine how you must feel. But I am so sorry."}, {"response": 314, "author": "kendall", "date": "Wed, Feb  5, 1997 (21:29)", "body": "Adi - I am so sorry. You are bringing the 'other side of the world' closer to all of us."}, {"response": 315, "author": "JohanneD", "date": "Thu, Feb  6, 1997 (10:49)", "body": "Let me had my voice to Inko, Amy and all us in share this pain. We're thinking of you and all who is hurting."}, {"response": 316, "author": "lasalle", "date": "Thu, Feb  6, 1997 (11:26)", "body": "Let me add my sorrow, Adi. Life can be so unfair--the Israeli people have suffered so long; the endless war and persecution. So many Israeli youth gone in past mideast wars. Now, even technology revolts against them. And Israel the only real democratic state in the mideast. The older I get, the more I think the universe was somehow wrongly put together."}, {"response": 317, "author": "JohanneD", "date": "Thu, Feb  6, 1997 (11:34)", "body": "Too many have Carl, Israely and not, whether the're made knowns to us or kept in the back of the medias priorities. Too many innocent victims, especially children."}, {"response": 318, "author": "Adi", "date": "Thu, Feb  6, 1997 (17:50)", "body": "Thank you all for your kind words. Carl, I never thought about it like that but I guess you're right: the universe was wrongly put together. God probably made a mistake when he placed Israel in the middle east. this was another horrible day. most of the funerals took place today. On the radio and T.V there were just quiet and sad songs, and between them - stories about the lives of all the dead soldiers, talks with their families and friends, talks with politicians and basically anything that could make you cry endlessly. I can't take it anymore. I wish this week will be over already."}, {"response": 319, "author": "Kaffeine", "date": "Thu, Feb  6, 1997 (22:48)", "body": "I just had to stop by before I head to bed to recommend a show I just saw. If \"Riverdance - The Show\" comes to your town, RUN to get tickets! I don't think I've ever had two hours in the theatre pass so fast! I'm not even sure how to explain it to you...its main focus is traditional Irish dance, but there's Russian, Spanish, and American dances as well. The energy level is just phenomenal. Also, in the program there was an ad for \"Tap Dogs\" which will be in town in a couple of weeks. Am I right in remembering that this show was highly recommended here?"}, {"response": 320, "author": "Anna", "date": "Fri, Feb  7, 1997 (04:03)", "body": "] \"Tap Dogs\" ... was highly recommended here? mmmmnnnnhhhhh! all male, more 'modern' than Riverdance (at least the shows I saw) but definitely worth a look..."}, {"response": 321, "author": "Donna", "date": "Fri, Feb  7, 1997 (09:00)", "body": "Kathleen, I have seen these ads for \"Riverdance\" but I think it is to purchase the video. What area are you in? I don't think they are coming here."}, {"response": 322, "author": "Ann", "date": "Fri, Feb  7, 1997 (15:56)", "body": "MY CAR JUST GOT STOLEN!!!!!"}, {"response": 323, "author": "JohanneD", "date": "Fri, Feb  7, 1997 (16:01)", "body": "So sorry Ann, hope nothing too valuable in it !"}, {"response": 324, "author": "Anne3", "date": "Fri, Feb  7, 1997 (16:09)", "body": "Oh, Ann, I'm sorry."}, {"response": 325, "author": "Inko", "date": "Fri, Feb  7, 1997 (16:12)", "body": "That terrible. I'm so sorry Ann."}, {"response": 326, "author": "Amy", "date": "Fri, Feb  7, 1997 (16:19)", "body": "That's awful, Ann. What a horrible annoyance x 50 plus disgust and inconvenience and I can't even think what else. Yuck."}, {"response": 327, "author": "elder", "date": "Fri, Feb  7, 1997 (16:28)", "body": "Oh, Ann, how awful. And it makes you feel so angry, helpless, violated -- a truly rotten experience. Were you at work or home when it happened? I hope you are OK."}, {"response": 328, "author": "Mari", "date": "Fri, Feb  7, 1997 (17:25)", "body": "Ann, so very aggravating! Ok in body, if not spirit, I hope."}, {"response": 329, "author": "Kaffeine", "date": "Fri, Feb  7, 1997 (17:28)", "body": "Ann - That's terrible! Its one of those things that's hard to grasp - you know where you parked it and it takes a minute to register that it's really not there. Donna - I'm in the Detroit area. I don't know where its headed next, but hopefully it will end up near you soon. Anna - I think I'm going to check it out (Tap Dogs). :)"}, {"response": 330, "author": "Ann", "date": "Fri, Feb  7, 1997 (19:03)", "body": "My car was parked in the lot in front of my apartment building and was probably stolen sometime last night. The cops were hopeful that they would be able to find it, but I doubt it. This is actually the second car that I've had stolen. The first one was stolen from my brother at gunpoint. The cops eventually recovered that one and the thief got 4 years in jail. Now I've lost another one. It is a pain in the neck to be carless. At least the weather won't be too bad for the next few days, so walking won't b too bad. Thanks for your messages."}, {"response": 331, "author": "terry", "date": "Fri, Feb  7, 1997 (19:39)", "body": "That's really bad news Ann. I hope you were covered and you get some new wheels soon. What kind of car was it?"}, {"response": 332, "author": "Ann", "date": "Fri, Feb  7, 1997 (19:50)", "body": "1989 Jeep Cherokee Limited Edition with tinted windows and leather seats! I inherited it from my parents when they bought a Land Rover. It is a very popular car among thieves, but is getting on in years. I don't think there is any chance that I will be able to replace it with a comperable vehicle."}, {"response": 333, "author": "Donna", "date": "Fri, Feb  7, 1997 (20:14)", "body": "Very sad indeed Ann. I do hope you get it back."}, {"response": 334, "author": "jwinsor", "date": "Fri, Feb  7, 1997 (20:19)", "body": "Ann, what a bummer!"}, {"response": 335, "author": "Susan", "date": "Fri, Feb  7, 1997 (22:20)", "body": "Ann, I'm somewhat new here -- where do you live? I'm so sorry to hear about your rig; Jeep Cherokees are cool. You have a good attitude about it, though. Hang in there and keep your chin up."}, {"response": 336, "author": "Ann", "date": "Fri, Feb  7, 1997 (22:37)", "body": "I live in Minneapolis, not the best place to be carless in the middle of winter. I figure that there is nothing I can do about it. It's just going to be a pain in the butt to get it replaced!"}, {"response": 337, "author": "terry", "date": "Fri, Feb  7, 1997 (23:14)", "body": "I lived and worked in Mpls without a car for about a year. I worked as a city planner till I left there in a schoolbus that I recycled into an \"rv\". Bought it from the Owatonna School district. But that was then. In today's world, getting around in a good car is more of a necessity. I really liked the town, I met some very good people there."}, {"response": 338, "author": "Susan", "date": "Sat, Feb  8, 1997 (00:07)", "body": "Will be sending good thoughts your way, Ann. Keep thinking positive. Hope this next week brings better things."}, {"response": 339, "author": "Kali", "date": "Sat, Feb  8, 1997 (03:44)", "body": "Suck."}, {"response": 340, "author": "Ann", "date": "Sat, Feb  8, 1997 (14:05)", "body": "Good news : THEY FOUND MY CAR!!! I haven't seen it yet, so I don't know how much damage was done. I know they broke a window and had to damage the ignition to start it. Thanks to everybody for your support, I'm sure it showed up so quickly because I had so many people thinking about it across the world. Thanks to all!"}, {"response": 341, "author": "Ann", "date": "Sat, Feb  8, 1997 (14:06)", "body": "I didn't realise that yapp takes the word news and makes it into a link!!!"}, {"response": 342, "author": "elder", "date": "Sat, Feb  8, 1997 (14:28)", "body": "Ann, that's terrific. I hope you can get your car fixed and functional really soon. Glad you didn't have to wait too long to find out about it, either."}, {"response": 343, "author": "Susan", "date": "Sat, Feb  8, 1997 (15:41)", "body": "Ann, it's wonderful!!! You did get lots of instant support, and I'm sure it helped."}, {"response": 344, "author": "Becks", "date": "Sat, Feb  8, 1997 (16:38)", "body": "Hope everything works out, Ann!"}, {"response": 345, "author": "Amy", "date": "Sat, Feb  8, 1997 (16:45)", "body": "Gee, maybe we should start charging -- strangers, that is -- for this psychic service. Woman power. Be afraid. (Hil, did you start that \"be very afraid\" stuff?\") Very glad to hear it, Ann."}, {"response": 346, "author": "Inko", "date": "Sat, Feb  8, 1997 (19:27)", "body": "Ann, So glad they found your car. Hope it'll be driveable soon!! There is a terrific review of P&P2 in today's NY Times by Christoper Lehmann-Haupt, a book reviewer. He compares P&P2 to the book and likes it very well indeed, better than any other Austen adaptation. Link is: http://www.nytimes.com/yr/mo/day/news/arts/tv-austen-review.html"}, {"response": 347, "author": "Ann", "date": "Sat, Feb  8, 1997 (19:37)", "body": "That is an increadible review!! (By the way, you probably have to register at the NYTimes site before you can view the stories there. I would heartily recommend that you do. The NYTimes site is one of the best newspapers on the web and includes most, if not all, of the printed paper (including the crossword puzzle!!))"}, {"response": 348, "author": "Ann", "date": "Sat, Feb  8, 1997 (20:06)", "body": "I have sent the NYTimes a E-letter in response to this article. I thought I would share it with all of you: Dear Sir or Madam, Your reporter, Christopher Lehmann-Haupt, is not the first to fall in love with the BBC/A&E production of Pride and Prejudice. This production in particular, and Jane Austen in general, has a large and loyal following on the internet. There are several sites which have been founded specifically for the purpose of discussing this production, and which have subsequently been broadened to include all of the works of Jane Austen. Other sites have been established solely to provide information and access to Au ten's works on the internet. Some of the URL's are as follows: http://uts.cc.utexas.edu/~churchh/janeinfo.html http://www.spring.com/yapp-bin/restricted/browse/austen/all/new (requires registration) http://www.bluemarble.net/~amyloo/wwwboard/ppbb.html It is suprising to me that she, of all authors, has such a strong following in cyberspace. I am continually amazed by the wide variety of Jane Austen information available on the internet, as well as the variety of people interested in her work. The virtual community which has been created around an interest in Jane Austen includes men and women, it includes people from the age of nine to well over sixty, and spans several continents and languages. It represents the best of what the internet can be by bringing together so many people in so many different walks of life, races, and cultures. We have come together and have indeed formed a community. We cry together when one of us suffers from a loss of a loved one, and we celebrate when one of us pa ses a milestone in life. We support eachother, even though few of us have ever met or even know what the others look like. We are grateful to Miss Austen for giving us the reason come together, and are grateful to the BBC/A&E production for introducing so many of us to her work. I am glad that your paper has recognised this wonderful production, which has brought so many people to enjoy Pride and Prejudice and Jane Austen, and which has brought so many of us together in cyberspace. Thank you, Ann Elizabeth Haker haker001@tc.umn.edu"}, {"response": 349, "author": "Donna", "date": "Sat, Feb  8, 1997 (21:47)", "body": "As Lizzie would say \"Beautiful\"."}, {"response": 350, "author": "terry", "date": "Sat, Feb  8, 1997 (22:03)", "body": "Great news Ann. Whewwww! * slaps Ann a high five *"}, {"response": 351, "author": "Susan", "date": "Sat, Feb  8, 1997 (22:27)", "body": "Ann, what are we going to talk about next? Do keep us posted regarding your now recovered vehicle."}, {"response": 352, "author": "churchh", "date": "Sat, Feb  8, 1997 (22:53)", "body": "Did someone save the review -- it's expired from the NY Times site..."}, {"response": 353, "author": "Donna", "date": "Sat, Feb  8, 1997 (23:00)", "body": "Yes, it did expire. I did a search and found an old review about JA which listed your site HC."}, {"response": 354, "author": "Amy", "date": "Sat, Feb  8, 1997 (23:00)", "body": "February 8, 1997 CRITIC'S NOTEBOOK / By CHRISTOPHER LEHMANN-HAUPT 'Pride and Prejudice': A Great Movie of a Great Book Plenty of bad movies have been made of good books, and a fair number of good movies have come from bad books. But a great movie of a great book? Speaking from a book reviewer's vantage point, I nominate Jane Austen's \"Pride and Prejudice,\" a co-production of the BBC and A&E, which is being rebroadcast by A&E in two parts, on Saturday and Sunday. I had missed the production the first time around, but when a friend lent me the tapes, I was instantly and completely caught up by the Bennet family and the thwarted romances of the two eldest daughters, Jane and Elizabeth. I did not get free until I had watched the entire five-hour production three or four times. The Bennets' world seemed more real than mine. I found myself repeating the memorable lines. I caught myself humming the music. As with a really good book, I discovered more and more to enjoy as I grew familiar with the main action and could concentrate on the smallest of details: for example, the way you can still overhear Miss Caroline Bingley (played with grand imperiousness by Anna Chancellor) after the camera has shifted away from the reception line at the Netherfield ball. But best of all was the way the film spurred me to read the book again after 40 years and to re-experience as literature the wayward romances of Jane and Elizabeth Bennet with Charles Bingley and Fitzwilliam Darcy. Surprisingly, the book proved somewhat disappointing at first. As the friend who lent me the tapes rightly put it when I asked him how the book compared with the film, \"It makes you fear for literature.\" \"Oh! Shocking!\" as Miss Bingley would say. To admit that the literalness of film might surpass the stimulus to the imagination of Austen's language. \"Abominable!\" But this was my experience at first. And it is not simply to be explained by the inherent vividness of film as a medium or by the masterly performances of Jennifer Ehle as Elizabeth, Colin Firth as Darcy, David Bamber as Collins, Crispin Bohham-Carter as Charles Bingley, Adrian Lukis as Lt. George Wickham and Barbara Leigh-Hunt as Lady Catherine. Other films of Austen's novels I happen to have seen don't come near to offering the pleasures of this production. One need hardly consider the 1940 Hollywood movie directed by Robert Leonard, with its mangled script (by Aldous Huxley yet!) draining the story of all dramatic tension, its miscasting of a too-old Greer Garson as Elizabeth and its simpering performance by Laurence Olivier as Darcy. Both the \"Emma\" starring Gwyneth Paltrow and a forthcoming BBC/A&E co-production of the novel with Kate Beckinsale (to be shown on A&E on Feb. 16) are entertaining enough but seem thin compared with Austen on paper. While Emma Thompson's \"Sense and Sensibility\" has much to recommend it, it suffers considerably from the lack of the novel's ironic narrative voice, which mercifully distances the reader from the excesses of its two leading characters. And \"Persuasion,\" while the best of the feature-length adaptations of Austen, is so brilliantly cinematic that one almost misses Austen's narrative voice. Moreover, it is not nearly as faithful to the original as the film of \"Pride and Prejudice\" is, and one has to have read the novel to understand certain subplots that are barely touched upon in the movie. (I have not seen the 1985 BBC production of \"Pride and Prejudice,\" directed by Cyril Coke, or the movie \"Clueless.\") In \"Pride and Prejudice,\" an early work of Austen's (at least in its original form, completed in 1797 and titled \"First Impressions\"), little distance exists between the narrator and the viewpoint of the leading characters. In fact, the narrator's outlook is close to that of Elizabeth, who, except for the prejudice that prevents her from seeing the truth about the deceptively charming Wickham and the too-proud Darcy, is one of the most liberated women in all of literature, especially impressive considering the narrowness of the society she lives in. So \"Pride and Prejudice\" translates easily onto the screen. True, the initial hostility between Elizabeth and Darcy is more deeply and subtly developed in the book. And we understand more clearly the extent to which Mr. and Mrs. Bennet are alienated as husband and wife. But consider how the film improves on the book. Take, for instance, the introduction of Collins, the cousin of the Bennets who is to inherit their estate. In the book, Bennet reads aloud the letter to him from Collins detailing how he wishes to \"heal the breach\" that subsists \"between yourself and my late honored father\" and how he plans to visit the Bennets. The family then reacts to the letter, noting the pompousness of its style. A few paragraphs later, the text announces: \"Mr. Collins was punctual to his time, and was received with great politeness by the whole family.\" In the film, Bennet starts reading the letter, but Collins' voice"}, {"response": 355, "author": "Susan", "date": "Sat, Feb  8, 1997 (23:41)", "body": "Amy, thanks for sharing ... but we already knew P&P2 was addicting and very difficult to improve upon. This just proves the point. (Although I don't necessarily agree with his opinions regarding other adaptations)."}, {"response": 356, "author": "Cheryl", "date": "Sat, Feb  8, 1997 (23:45)", "body": "Sounds like Christopher needs to be sent our URL so he may continue to wallow with the rest of us! ;-)"}, {"response": 357, "author": "Inko", "date": "Sat, Feb  8, 1997 (23:47)", "body": "Ann, thanks so much for e-mailing the N.Y. Times. I think it's great that they know their article is appreciated and that there is a bunch of us out in cyberspace who feel the same way their reviewer does! And thanks, Amy, for getting the article here. I wasn't sure how to do that. After all, that was my first link ever!! I'm learning, but ever so slowly!! BTW, I watched A&E tonight but I was disappointed--I really missed all the extra scenes I have on my tapes, and I hate being interrupted by commercials all the time! But it allowed me to get some work done and listen to it in the background!"}, {"response": 358, "author": "Cheryl", "date": "Sun, Feb  9, 1997 (00:28)", "body": "Inko: BTW, I watched A&E tonight but I was disappointed--I really missed all the extra scenes I have on my tapes, and I hate being interrupted by commercials all the time! But it allowed me to get some work done and listen to it in the background! YES Inko! Me too! In fact I only watched the last 15 minutes...the proposal scene...ooh baby, lots of heat in that room! ;-)"}, {"response": 359, "author": "Anne3", "date": "Sun, Feb  9, 1997 (17:54)", "body": "Susan: but we already knew P&P2 was addicting and very difficult to improve upon. This just proves the point. Yes, Susan, but what delighted me about the article was that a big cheese like Lehmann-Haupt, who as regular book critic for the New York Times holds a high position in literary circles, would admit in public to being as obsessed with a t.v. adaptation as an ordinary mortal! P&P2 conquers ALL!"}, {"response": 360, "author": "kendall", "date": "Sun, Feb  9, 1997 (18:05)", "body": "Ann - I am making my way into this conversation late - like Mr. Woodhouse. I am glad they found your car - please let us know more as you get it back and back into working order. Thanks for the letter and the article."}, {"response": 361, "author": "Hilary", "date": "Sun, Feb  9, 1997 (20:13)", "body": "I have just been reading back, having not visited for a while. Adi, I wish I knew some way of comforting you. I hope as time moves on you will feel better. Amy (#345),not me, I think?????....I don't think I'm that scary!"}, {"response": 362, "author": "terry", "date": "Mon, Feb 10, 1997 (21:25)", "body": "I guess this topic got kicked out of Austen!"}, {"response": 363, "author": "Mixu", "date": "Wed, Feb 12, 1997 (06:36)", "body": "Ramblings, everyone! I have a terrible flu, am low on cash, and on a tight schedule. And yes, I almost forgot: I'm also turning 27 on Thursday! I'm beginning to feel old... On the other hand, it's Valentine on Friday, so: Happy Valentine! Thank you for letting this off my mind. I feel better already. I'll see you next week!"}, {"response": 364, "author": "TJ", "date": "Wed, Feb 12, 1997 (14:08)", "body": "beginning to feel old??????????? old is just a state of mind....take it from someone who is about to celebrate the 21st anniversary of his 21st birthday........."}, {"response": 365, "author": "fuzz", "date": "Sun, Feb 16, 1997 (11:34)", "body": "I have just browsed down through the responses, all 364 of them and find them to be interesting. I thought this would be more of a political discussion than I have found, but am certainly glad for the camaradery."}, {"response": 366, "author": "terry", "date": "Sun, Feb 16, 1997 (21:50)", "body": "Welcome Don! Hope you keep checking back in with us."}, {"response": 367, "author": "fuzz", "date": "Mon, Feb 17, 1997 (17:42)", "body": "Thanks for the welcome. Where does peoples interest lie? I would be interested in people that have ideas that would lead to organizing the State Univ. of New York (SUNY) students into a voting block, or at least a political voice with a little muscle. I think it is a damn shame what the SUNY Board of Trustees are trying to do to the state system."}, {"response": 368, "author": "terry", "date": "Wed, Feb 19, 1997 (03:22)", "body": "Open a topic in politics, the conference."}, {"response": 369, "author": "aubrey", "date": "Tue, Apr  8, 1997 (12:53)", "body": "You guys are very interesting but I'm not sure how I fit in since I'm going to go out on a limb here and actually say I'm not a huge Austen fan--I like what I've seen but I guess it didn't hit me the way it hit you all (so what am I doing here? long story). But you welcome even lukewarm fans, eh? You seem like a nice bunch folks, you won't wallop me, right?"}, {"response": 370, "author": "terry", "date": "Tue, Apr  8, 1997 (19:37)", "body": "You're cool. Come on out and play!"}, {"response": 371, "author": "mtlady", "date": "Thu, Apr 10, 1997 (15:16)", "body": "I wrote my intro. in another section. I heard today that there is a virus out there and it comes in your e mail and says from aol and states free aol on line and when you open it your entire system is wiped out including your antivirus programs. I figure it is for real because the alert was from washington and sent out to gov. fac. recieved in Atlanta at a gov. research fac. anyone heard about this?"}, {"response": 372, "author": "terry", "date": "Thu, Apr 10, 1997 (20:36)", "body": "No, can you provide more details. Is it documented anywhere on the web or is there any anti-virus company that recognizes it. Have you contacted the folks at F-Prot or Norton to see if it's real. An email to them might clear things up."}, {"response": 373, "author": "stacey", "date": "Sat, Apr 12, 1997 (14:23)", "body": "My,my, my... Terry, this has really grown since last I checked in. At the Denver Public Library today. Brandon is on a plane bound for Philly and I'm cold and lonely. The weather is bringing me down. The middle of April. 10 degrees. Six inches of melting snow. My flowers, the ones I planted three weeks ago, will never bloom. Sad. I'm checking out a Kabir poetry book, an Aaron Copland CD and several other random fiction stories -- sci-fi, romance, modern weird, you know... a little bit of everything to help me get through the week. Miss Austin, miss warm weather. Need a cup of caffeine and a chocolate macad mia cookie. Mountain biking and skating are on hold until the snow melts and the trails dry up. Thinking fondly of my former life..."}, {"response": 374, "author": "terry", "date": "Sat, Apr 12, 1997 (17:27)", "body": "Wow, Miss Stace' checkin' in... glad you found some access. Are those Interent terminals very busy? Isn't it cool that libraries have net access now. Nearly all the Austin libraries have net access. I get Denver stations on my satellite dish so I got a little glimpse at your weather. I won't mention what kind of day we're having in Austin or that all the plants all over are in multi-colored profusion. Do you go snow skiing? That would seem a natural for you with your athleticism. Have you been in any more ironman competitions (run, swim, bike)? Well, enough of this indoor activity for now, time to get outdoors. Keep on checkin' in, Stacey!"}, {"response": 375, "author": "aubrey", "date": "Mon, Apr 14, 1997 (09:23)", "body": "Stacey stacey check back in! I'm a desperately unhappy Dallasite longing to relocate to Denver/Boulder. Please give me some words of encouragement while I wait out this interminable job-hunt. I miss Austin, too--partly why I'm heading for D/B! It's the closest I've found to that great Austin ambience. Guess I'll trade hellishly hot summers for frosty winters!"}, {"response": 376, "author": "aubrey", "date": "Wed, Apr 16, 1997 (12:57)", "body": "well, I'm bummed...one of the 2 main potential employers I'm looking at in Denver now lists \"no jobs available\" on their home page (they used to have half a dozen) and the other one still has the 2 unsuitable-for-me jobs they've been listing since Feb. Time to do more searching and sending."}, {"response": 377, "author": "terry", "date": "Wed, Apr 16, 1997 (21:18)", "body": "Did you get in touch with Stacey yet?"}, {"response": 378, "author": "terry", "date": "Wed, Apr 16, 1997 (21:42)", "body": "Have you thought about moving to Austin? Just a thought."}, {"response": 379, "author": "aubrey", "date": "Thu, Apr 17, 1997 (13:18)", "body": "Like I said in one of my many intros, it would be a dream come true to return to Austin, the town of my heart. Unfortunately, the reality is that I am just too old to live in the squalor afforded by the measly salaries paid for my line of work in Austin...so I visit and dream..."}, {"response": 380, "author": "aubrey", "date": "Thu, Apr 17, 1997 (13:33)", "body": "Plus I'm just too dainty these days for the blistering hellfire of those Austin summers (they made a man of me in my 20s, but now...I can't breathe!)...like Colo winters will be any less hellish!"}, {"response": 381, "author": "terry", "date": "Thu, Apr 17, 1997 (23:37)", "body": "What work do you do again?"}, {"response": 382, "author": "aubrey", "date": "Fri, Apr 18, 1997 (08:07)", "body": "Molecular biology (got my MD, quit my residency, took up lab work). Sadly, the labs in Austin are easily staffed by peons fresh out of college willing to work for peanuts. There is Ambion, the lone industry. Perhaps I should give them a whirl, see if they'd be willing to pay me vast sums of money to enjoy the Austin ambience...."}, {"response": 383, "author": "terry", "date": "Sat, Apr 19, 1997 (00:25)", "body": "Talk to my friend Bob Nagy who works at UT Botany when he gets over his throat surgery (about a week). He's mailto://bob@spring.com He may be able to help steer you in the right direction. I'll mention him to you. His home page is at http://www.spring.com/~kreblon There's hope!"}, {"response": 384, "author": "aubrey", "date": "Mon, Apr 21, 1997 (13:07)", "body": "You are very kind, terry. I will definitely look there! Sadly, UT is the lowest-paying, but what the heck, I'll see what's up. My ramble for today: I changed the tire on my car ALL BY MYSELF!!! last Saturday. I'm so proud of myself. Plenty of lacrimal lubrication to get the lugs off (fortunately this all took place in the privacy of my own driveway)!"}, {"response": 385, "author": "terry", "date": "Tue, Apr 22, 1997 (23:26)", "body": "The folks I know there love it. Despite the low pay. They like the relaxed atmosphere and benefits."}, {"response": 386, "author": "aubrey", "date": "Wed, Apr 23, 1997 (08:55)", "body": "As indeed I did during the 3 1/2 years I toiled in the Micro dept--great people and a fine ambience (ESB is a cool bldg)--much better than the tense unsmiling environs of UTSWMC Dallas! I'll see what the pay scale is for my now-advanced status (cf my previous inexperienced level), eh. I just need enough to pay the vet bills and the car repairman!"}, {"response": 387, "author": "aubrey", "date": "Wed, Apr 23, 1997 (09:24)", "body": "And apropos of nothing, let me just rant about my pet peeve, trafficwise: so you're tooling along virtually alone on the road (plenty of oncoming traffic)(but no one near you in your direction). Mr Doofus is exiting a parking lot, wants to join you on the road. He sees you 10 blocks away and waits. And waits. And waits. When you are right upon him, mere inches from his front bumper, he EASES his tuna boat out directly in front of you. Having used up every last ounce of driving courage on this bold m neuver, he proceeds to drive 5 mph for a block or two, then slams on his brakes without warning, apparently (why use a turn signal? HE knows where he's going) wishing to turn left past all the oncoming traffic. So the pair of you spend eternity waiting for a brek in traffic sufficiently large to accomodate a tuna boat driven by a moron whose used up all his courage. Not a soul behind you; he could have done all of this after you passed, but NOOOOO, he HAD to pull in front of you. Thank you and good ni ht. seriously, any other traffic annoyances out there? Or do I just need to get the idiot magnet removed from my front bumper?"}, {"response": 388, "author": "aubrey", "date": "Wed, Apr 23, 1997 (09:26)", "body": "sorry about the typos--combination of spleen-venting and weird response frame (I can't see half of what I type!)"}, {"response": 389, "author": "aubrey", "date": "Wed, Apr 23, 1997 (09:28)", "body": "I'm over in Austin rambling, go back to main menu, see there's a new response in porch, come over here, and it's ME! This is too fun, chatting with myself (are the voices in my head bothering you?)."}, {"response": 390, "author": "aubrey", "date": "Wed, Apr 23, 1997 (13:03)", "body": "And I return hours later,see another new response, and whaddaya know--ME AGAIN!"}, {"response": 391, "author": "aubrey", "date": "Thu, Apr 24, 1997 (13:04)", "body": "AUBREY RULES THE WORLD!! I am the only responder! I am queen of everything! Ruler of mesopotamia! Goddess of The Spring!"}, {"response": 392, "author": "terry", "date": "Thu, Apr 24, 1997 (16:09)", "body": "Well, you see, aubrey, the 'ramble' topic is actually replicated throughout several conferences and forms sort of a common thread through all these conferences. It started out in the austen conference and spread out from there (though it's no longer linked to austen after the major metamorphosis it went through. Anyone see the story on the WELL in the latest issue of Wired? Two folks I know pretty well, Cliff Figallo (fig@well.com) and John Coate (tex@well.com) are on the cover looking like guys out of the Xfiles. Also pictured is Stewart Brand. I was one of the original members of the WELL and much of the inspiration for the Spring comes from what Cliff and John did at the WELL, even the name was originally a play on the WELL. Anyway, check it out."}, {"response": 393, "author": "aubrey", "date": "Fri, Apr 25, 1997 (08:13)", "body": "I thought someone was typing in porch while I was typing in austin. Ddidn't realize the computer wouldn't be able to figure out it was me all the time. Will look for Wired and your pals. You're a funny man of the spring/well/geyser."}, {"response": 394, "author": "aubrey", "date": "Wed, Apr 30, 1997 (09:10)", "body": "Once again, aubrey is the queen of all she surveys! I rock the Spring! I am so large and in charge! I think I will chat with myself a while...."}, {"response": 395, "author": "terry", "date": "Wed, Apr 30, 1997 (17:10)", "body": "I've been offline here about 3 days, I'll be getting back on soon."}, {"response": 396, "author": "aubrey", "date": "Fri, May  2, 1997 (09:26)", "body": "But I'm having sooo much fun! I NEVER get to be the one in charge! However, you are better at it than me...Fun in the lab: I was doing an experiment yesterday that required the use of some truly noxious organic chemicals; when I was pouring them out under the fume hood (like one of those kitchen range exhaust fans, only it's enclosed on 3 1/2 sides)(designed to suck away noxious vapors so they don't enter the lab) I couldn't quite reach the sink at the back of the hood, so without thinking I NATURALLY tuck my head under the hood to get better leverage...just a half a whiff of that stuff and I blacked out and hit the floor. Yikes-a-hootey! I'm still reeling from the shock a day later! Maybe I should consider a different profession? One that doesn't require frequent use of noxious and dangerous chemicals and gene-altering isotopes?"}, {"response": 397, "author": "terry", "date": "Fri, May  2, 1997 (13:21)", "body": "I wondered why you hadn't been posting for a couple of days! Wow! Take it easy there. Glad you back with the conscious folks. You're set up as a telnetter now! Let me know if you have any questions about how to use the telnet / yapp interface."}, {"response": 398, "author": "aubrey", "date": "Mon, May  5, 1997 (09:08)", "body": "Well, terry, I've tried every way I can but I still seem to have some sort of block vis a vis telnet. I can get to stroud (but only via typing it into netscape or clicking on the url you left me in tv conf--the url on the welcome page still doesn't work), but get lost therafter. There is a ws-ftp to click on at one point in the depths of Stroud, but my choice seems to be to download it, which (since this is NOT my own computer) I am a bit leery of. There is no Windows95 choice. On this computer (NOT i NetScape) there is a ws-ftp icon which I played with a little, but it couldn't find telnet://www.spring.com so I stopped (but now my password and name are on the ws-ftp page). Maybe I should try this from a personal personal computer (my brother is a computer jockey; I will enlist his help)."}, {"response": 399, "author": "aubrey", "date": "Mon, May  5, 1997 (09:10)", "body": "Where the hell did THAT come from???? All I did was type in the letters for that telnet thing and it went purple!!! Does that work for other sites? http://www.vabeach.com for example?"}, {"response": 400, "author": "aubrey", "date": "Mon, May  5, 1997 (09:31)", "body": "Help terry I'm scaring myself--every time I type in a url it lights up. Did I sniff too much pet ether last week or is this the glorious result of being a telnet gal? Yikes! Stop me before I hurt someone! So that vabeach url is from my e-pal who wants so desperately to join the Spring but cannot get on. I don't know what the site is, it was just the first thing I tried! AND IT WORKS! This is toooo spooooooky for me. How does the computer know where to go if I didn't tell it?"}, {"response": 401, "author": "aubrey", "date": "Mon, May  5, 1997 (09:58)", "body": "Terry I am serious, this is WAY too spooky: I sent an e-mail (via NetScape)to my bros requesting their assistance in this telnet thing, and when I typed in the spring telnet url thingie, IT LIT UP! WHY IS THIS SUDDENLY HAPPENING?? As you will note from my previous comments, I never used to be able to do lit-up urls--when I suggested websites to my e-pals, they never lit up before. How does the computer know I have a telnet account when I'm not logged on that way? IS BIG BROTHER WATCHING ME? I'm getti g paranoid!"}, {"response": 402, "author": "aubrey", "date": "Mon, May  5, 1997 (12:38)", "body": "I just left a lot of responses in ramble via telnet (with the kind assistance of my e-pal and my brother) and they didn't show up here. What's up?"}, {"response": 403, "author": "aubrey", "date": "Mon, May  5, 1997 (13:35)", "body": "And now my responses are gone from telnet, although that last response (left via the website) showed up on telnet. I am deeply confused. Plus, where are the messages left for me in telnet by my e-pal pungo? Terry, take my hand and leadeth me beside the spring waters, for I knoweth not what is happen."}, {"response": 404, "author": "aubrey", "date": "Mon, May  5, 1997 (13:38)", "body": "what happens to the stuff I write here? It vanished! Hmmmm, I went to the web spring and typed that above message in, and when I came back, this last telnet response was still here... I think I need someone else to chat with for this to work? \".\""}, {"response": 405, "author": "aubrey", "date": "Mon, May  5, 1997 (13:41)", "body": "Terry you'd better get here quick. My computer is now sassing back at me. I was roaming around telnet in ramble and it informed me \"a message entered before yours at 403\"--I don't know what it's talking about, but that's pretty spooky. Truly bizarre, tho--I asked it to take me to tv conf, but before it would it asked \"do you feel more enlightened now?\" WHO IS TALKING TO ME???? Are the voices in my head bothering anyone else?"}, {"response": 406, "author": "aubrey", "date": "Mon, May  5, 1997 (13:43)", "body": "response 404 is me in telnet. \".\" is me trying to leave! What happened to my first set of responses a few hours ago? Why did that STUPID response show up? Where did my name come into all of this?"}, {"response": 407, "author": "terry", "date": "Mon, May  5, 1997 (22:17)", "body": "Keep after it aubrey, you'll catch on. This telnet stuff really does work!"}, {"response": 408, "author": "aubrey", "date": "Tue, May  6, 1997 (07:49)", "body": "It may work for you. It just scares me."}, {"response": 409, "author": "terry", "date": "Tue, May  6, 1997 (09:15)", "body": "It's not all that scary. What editor are you using? vi or pico?"}, {"response": 410, "author": "aubrey", "date": "Wed, May  7, 1997 (08:13)", "body": "ummmm...I am my own editor? Let me ask the computer god who runs the show around here. He's nice and knows everything about our set-up (he should, since he set it up!)."}, {"response": 411, "author": "aubrey", "date": "Wed, May  7, 1997 (08:23)", "body": "I couldn't find anywhere in tv conf to put this, so I'll just yammer away here: last night I got to watch a tv pilot. It was not so good but it was fun getting to watch something that may or may not be a show. The only person I recognized was Cynthia Geary from NExp (so maybe this should go there). It was a lame sitcom about a totally uninteresting couple of 20somethings getting married and all the trouble with involving their families in the wedding (his: NY Jew, hers: Southern crackers; hi-jinks ens e!). You think I could parlay this into a career? I can critique potential shows from the comfort of my own living room! Or not."}, {"response": 412, "author": "terry", "date": "Wed, May  7, 1997 (09:13)", "body": "You might want to hold on to your day job till you explore this a little more."}, {"response": 413, "author": "aubrey", "date": "Wed, May  7, 1997 (13:02)", "body": "It's so exciting to have you here during the day, terry! I like! So what, you think they won't pay me vast sums of money to sit around bitching about others' lack of creativity? Am I doomed to knocking myself out with organic solvents for the rest of my natural life? Breathe in, breathe out...."}, {"response": 414, "author": "terry", "date": "Wed, May  7, 1997 (18:33)", "body": "Are you and telnet getting along now?"}, {"response": 415, "author": "aubrey", "date": "Thu, May  8, 1997 (12:11)", "body": "Well, not exactly. I've asked my brother the computer chimp to help me out (so don't be surprised if you read some really dull test messages here--I gave him my logon to work it out for me) so we'll see what he comes up with. My friend pungo has given up completely on The Spring (he e-mailed you for help and didn't hear back and since I can't find him on telnet he's going to find somewhere else for us to play--but I'll still be here!). I prefer the web-nased bbs rather than telnet. Maybe I'm a sucker or cool graphics (also this computer is pretty fast) or whatnot. What again are the advantages to telnet?"}, {"response": 416, "author": "aubrey", "date": "Thu, May  8, 1997 (12:11)", "body": "That's \"web Based\" bbs!"}, {"response": 417, "author": "aubrey", "date": "Thu, May  8, 1997 (12:12)", "body": "Oh yeah the tv pilot people never called me for my opinion--what have you been telling them about me, terry?"}, {"response": 418, "author": "aubrey", "date": "Fri, May  9, 1997 (10:06)", "body": "The tv pilot people called last night; apparently the wrong show got beamed out so they didn't even interview me. My shiny new career vanishes like a candle in the wind...."}, {"response": 419, "author": "terry", "date": "Fri, May  9, 1997 (14:00)", "body": "like the old Elton John song."}, {"response": 420, "author": "aubrey", "date": "Wed, May 14, 1997 (14:10)", "body": "how time does fly! I can't believe it's been so long since I've logged in. Boss-man really has me totin barges and liftin bales. Plus I've walked out on him a couple of times in the middle of the workin day when he starts smokin in the lab. Anyway, I got a phone interview, out of the blue, from Amgen, a company I applied to back in Feb--thought they'd forgotten all about me but apparently not. I am hopelessly unqualified for the job in question, plus it's in 1K Oaks CA where I'll never live, but who ares! I'll take the interview process as far as she'll go. I need the practice. Hey, also my bro in Denver has mentioned an editing job (for medical journals) so maybe I'll get something after all!"}, {"response": 421, "author": "terry", "date": "Wed, May 14, 1997 (16:17)", "body": "I just got offered a webmaster job in Calif and a system network job for Compaq, but I got an even better job offer inAustin. So I'll stick around."}, {"response": 422, "author": "aubrey", "date": "Thu, May 15, 1997 (08:06)", "body": "But even if it weren't a better offer--you'd stay in Austin, right? Calif can't compare! Do you have to move to do a computer job? Can't they just link you up or something and let you stay in that fair city?"}, {"response": 423, "author": "terry", "date": "Thu, May 15, 1997 (08:15)", "body": "I would probably stay. If it were Northern Calif I'd be more tempted. I had a good dinner last night with Doug Larue and he has some ideas for pumping up the Spring and Capcity. Doug is a very talented designer and editor of Capitol City Arts and Entertainment magazine. We're working on ways to build traffic and to attract more dedicated websites."}, {"response": 424, "author": "aubrey", "date": "Fri, May 16, 1997 (13:36)", "body": "I can't wait! I'm all aglow! More people would be grrrreat. I've been spending time on another website (wbs.net) and while it's fun having \"live\" conversations, the people and topics are lame. More people here would be ideal. Let me know if I (useless as I am) can help--I'm still doing word-of-mouth promotions to everyone I meet who uses computers."}, {"response": 425, "author": "terry", "date": "Fri, May 16, 1997 (17:59)", "body": "Anything you can do would help. I'm working 12 hours a day now so it's harder to promote this thing."}, {"response": 426, "author": "aubrey", "date": "Mon, May 19, 1997 (08:26)", "body": "Terry you must relax! Austin is for slackers! Please tell me you will not keep up this pace. Breathe in, breathe out..."}, {"response": 427, "author": "terry", "date": "Mon, May 19, 1997 (12:54)", "body": "I think I pumped it up a bit here on Sunday night. Take a look around and you'lll see some action, Aubrey."}, {"response": 428, "author": "aubrey", "date": "Sun, May 25, 1997 (09:20)", "body": "Where have I been??? I'm back now!"}, {"response": 429, "author": "aubrey", "date": "Sun, May 25, 1997 (09:28)", "body": "hahahaha and I'm STILL fooling myself with this ramble-in-many-conferences gag! every time I put in a response I go and check the other conference!! I have a memory span the size of a GNAT!!!"}, {"response": 430, "author": "terry", "date": "Sun, May 25, 1997 (09:43)", "body": "I'm heading off to TJ Cellery's big party today, he's one of our posters in the sports conference and he's got bands, darts, and all kinds of activities going on out in Lake Bastrop today and tomorrow. It's already been going on for two days."}, {"response": 431, "author": "aubrey", "date": "Tue, May 27, 1997 (08:26)", "body": "Hope you had fun terry. I linked the spring from my \"home page\" (such as it is) on wbs.net--hope that's ok!"}, {"response": 432, "author": "terry", "date": "Tue, May 27, 1997 (09:31)", "body": "It's more than ok."}, {"response": 433, "author": "stacey", "date": "Tue, May 27, 1997 (21:38)", "body": "Hiya! Once again found myself within 3 yards of a computer and had to say hello! Miss you. Miss Austin. Should be back in late June early July. We'll do the Dog&Duck/veggie burger thing! Spring has finally reached Denver! Yea! Camping, biking and beer guzzling for Memorial Day. JuneFest this weekend -- more beer, camping and biking! Hope all is well with EVERYONE -- too many new people, I feel lost Paul! Smiles and hugs!"}, {"response": 434, "author": "ginger", "date": "Wed, May 28, 1997 (00:50)", "body": "We had a great party out in Bastrop at TJ Cellery's digs, he had live bands, horseshoes, good friends, great food and four frolicking days. He's been doing this for 25 years now (all around the country). Too bad about the Avs' Stacey Leigh!"}, {"response": 435, "author": "terry", "date": "Wed, May 28, 1997 (07:56)", "body": "Stacey, did you hear about Don moving out to Denver?"}, {"response": 436, "author": "msegal", "date": "Thu, May 29, 1997 (10:56)", "body": "Hi. Is there anyone interested in the Canadian federal election?"}, {"response": 437, "author": "terry", "date": "Thu, May 29, 1997 (13:50)", "body": "I hadn't been giving it much thought. Fill us in ok?"}, {"response": 438, "author": "aubrey", "date": "Mon, Jun  2, 1997 (08:33)", "body": "There's a Canadienne in my wbs chat group who want the current guy booted out in favor of the contender who she says \"won't let the Frenchies walk all over us\"--I'll ask for more details, eh?"}, {"response": 439, "author": "terry", "date": "Mon, Jun  2, 1997 (11:19)", "body": "How about those Bulls las night?"}, {"response": 440, "author": "ginger", "date": "Sun, Jun  8, 1997 (10:00)", "body": "They're having a quiet war about that, Aubrey?"}, {"response": 441, "author": "aubrey", "date": "Wed, Jun 18, 1997 (07:58)", "body": "sadly ginger that's all I know--and terry see my query in porch intros; I am confused (so what's new!) by these new choices we have! \"preserve as unread\"??? why???"}, {"response": 442, "author": "terry", "date": "Wed, Jun 18, 1997 (11:42)", "body": "Why? Because Dave Thaler just upgraded our interface. We'll be putting out some upgrade notes soon. Aubrey, so good you're back!"}, {"response": 443, "author": "aubrey", "date": "Fri, Jun 20, 1997 (08:06)", "body": "Thank you terry! glad to be here! so sad that boss-man keeps me away with WORK! So what is with thie COOKIE business????? why do yuo keep asking me to send them? I make a really great oatmeal chocolate chip (to die for!)--wouild a dozen satisfy you? Seriously terry this is getting ridiculous! I can hardly get on the spring for having to machete through a thicket of computer messages about COOKIES--help meeeeee!"}, {"response": 444, "author": "terry", "date": "Fri, Jun 20, 1997 (17:33)", "body": "Your broswer lets you turn off cookie notification. What browser are you using aub' ?"}, {"response": 445, "author": "aubrey", "date": "Mon, Jun 23, 1997 (08:10)", "body": "I am using netscape...everyone is telling me cookies are the worst thing in the world but you seem relatively calm about this...so I will take heart and attempt to figure out how to turn them off. if I can't can you help!"}, {"response": 446, "author": "terry", "date": "Mon, Jun 23, 1997 (08:30)", "body": "Sure, be glad to help. What version of Netscape do you have?"}, {"response": 447, "author": "aubrey", "date": "Fri, Jun 27, 1997 (12:49)", "body": "yu got me there pal, I just click it on hee hee hee...let me have a look-see..."}, {"response": 448, "author": "aubrey", "date": "Fri, Jun 27, 1997 (12:54)", "body": "the icon says 3.01 but what actually comes up is 3.0...I deselected cookie under the preferences \"show me a warning before accepting a...\" and I sure hope that's ok--I don't know why someone would select that--terry? do I need to know when the computer has accepted a cookie?"}, {"response": 449, "author": "terry", "date": "Fri, Jun 27, 1997 (12:55)", "body": "Not really. It's mildly interesting. Not something to work up a frenzy over."}, {"response": 450, "author": "aubrey", "date": "Fri, Jun 27, 1997 (13:00)", "body": "hey!! now you actually being here IS soething to work up into a frenzy over!"}, {"response": 451, "author": "aubrey", "date": "Fri, Jun 27, 1997 (13:01)", "body": "And I am frothing! I have never had anyone here when I am here! so I want to hear more about the electronic minds *peering about* are they here right now?"}, {"response": 452, "author": "terry", "date": "Fri, Jun 27, 1997 (13:45)", "body": "They are, join minds."}, {"response": 454, "author": "terry", "date": "Thu, Jan 15, 1998 (11:12)", "body": "Sure pop it in the wave."}, {"response": 455, "author": "stacey", "date": "Thu, Jan 15, 1998 (18:06)", "body": "and what, praytell, are we rambling about?!?"}, {"response": 456, "author": "stacey", "date": "Thu, Jan 15, 1998 (18:14)", "body": "jesus! I had to go through 2 friggin years worth o crap to get here! And what do I find but the same damn words I posted somewhere else. This is un nerving!"}, {"response": 457, "author": "pmnh", "date": "Thu, Jan 15, 1998 (18:18)", "body": "lol!"}, {"response": 459, "author": "terry", "date": "Fri, Jan 16, 1998 (10:04)", "body": "Ramble is a mega linked topic. So if you ramble here, you ramble everywhere. Just so you know."}, {"response": 460, "author": "autumn", "date": "Fri, Jan 16, 1998 (12:16)", "body": "That's an intimidating thought. I'm afraid to ramble now."}, {"response": 462, "author": "autumn", "date": "Fri, Jan 16, 1998 (13:44)", "body": "Sorry, I seldom think I have anything worthwhile to say, much less to have it echoed throughout the spring."}, {"response": 464, "author": "autumn", "date": "Sat, Jan 17, 1998 (15:52)", "body": "Ahh, but I'm not a deep thinker like you. An eloquent stream of consciousness always rates higher than inane chit-chat."}, {"response": 466, "author": "autumn", "date": "Sun, Jan 18, 1998 (21:39)", "body": "Well, consider yourself eloquent."}, {"response": 467, "author": "stacey", "date": "Mon, Jan 19, 1998 (17:11)", "body": "\"I was born a ramblin' Maaaaannnnnnnnnn. Trying to make a livin' an doin' the best I caaaaaaaaaaannnnnnnnn.\""}, {"response": 468, "author": "pmnh", "date": "Mon, Jan 19, 1998 (17:59)", "body": "roflmao! (that's a pretty excellent dickie betts, especially from someone subject to recurring cat dreams...)"}, {"response": 469, "author": "stacey", "date": "Tue, Jan 20, 1998 (18:21)", "body": "*grin* gotta be too much herb tea!"}, {"response": 470, "author": "terry", "date": "Tue, Jan 20, 1998 (18:41)", "body": "Hey, ramblin' girl, speaking of tea, just got a shipment of chai in today. A free sample from the Pacific Chai company. Who says I never got anything free off the net?"}, {"response": 471, "author": "stacey", "date": "Tue, Jan 20, 1998 (18:45)", "body": "where? Good stuff? I'm a big Celestial Seasonings fan..."}, {"response": 472, "author": "stacey", "date": "Tue, Jan 20, 1998 (18:46)", "body": "JUST POSTED THIS IN MOVIES.... NOW I HAVE TO READ IT AGAIN IN FITNESS!!!!!! AAAccccccccccccccccccck! Paul, what are you doing to me?!?!"}, {"response": 473, "author": "terry", "date": "Tue, Jan 20, 1998 (18:49)", "body": "It's a conspiracy Stace, remember when I told you a few days ago that when you post here you post everywhere (thought I was kidding, eh?). Anyway, I got the free Chai tea from Pacific Chai which I found by searching for the word \"chai tea\" on yahoo's site. http://www.PacificChai.com Good stuff! Spicy, weet, rich, and *instant* chai tea."}, {"response": 474, "author": "autumn", "date": "Tue, Jan 20, 1998 (19:56)", "body": "Stacey, what are your favorite CS teas? I love the mandarin orange spice, and I use their green blend for iced tea."}, {"response": 475, "author": "nike", "date": "Wed, Jan 21, 1998 (11:58)", "body": "Well as the thread in this group goes more into tea, all I can add to that is the fact that I have never drunken so much tea in my life like I do now living in Londo for half a year, you really drink it at nearly anytime in the day it's incredible... Just to continue rambling (I hope nobody minds) I am just not willing to spend hours over what I should be doing, preparing for my finals here in the South Bank University in London. It has been quite a semester here, and I must say to anybody who has the chanceto join such an exchangeprogramme, do it (like the Nike ad tell's you to) It's an expirience I don't want to have missed, and I already have spend a moth in an american Junior high school, a couple of years back (yeah yeah, those were the days) this thred was called Ramble? wasn't it ? ;-) I just could go on for hours, telling you about the freezing weather we had here after we had the warmest day in January two weeks ago, since the recordings began some hundred years ago, the weather is really unpredictable... Somehow I could do with some real proper sunshine, staying here I have acquired one of the most ugly teints I have ever had, the last time I had such a pale skin was after learning for my last exams in Germany for nearly a whole month and not seeing the outside much... Well I guess all you can do about that is either eat a wagonload of carrots (betacarotin) or lie under a artificial sun for some time, which I actually don't have, or I should better say shouldn't have ;-) Rambling on I could now go into the fact that I spent nearly 2 hours downloading the newest Mac OS -8 upgrade to 8.1 Apart from that I found a cool webpage explaining about Java and even offering a whole online store for free (all the scripts and everything that is needed to make such an to run an online store) so if everything else fails (my studies here as a building engeneer) I will open an online store selling ... well I don't know... ah! I got it I'll sell semelly socks ;-) Well what I would really like to do at the moment is continue writing my webpage, but I can't continue, because I couldn't setup my harddisk here, because my friend wanted back his casing for his harddisk ... well just in case you would like to have a little look around, or find out a bit about the thesis that I want to write about, check out my page at http://www.hardlink.com/~nike I would like some feedback... Well I guess I have rambled enough ;-) I should get back to my studies (yuck) See ya around enjoy the tea (I usually just have the normal PG Tips Black tea here) Bye Nike"}, {"response": 476, "author": "terry", "date": "Wed, Jan 21, 1998 (18:59)", "body": "Just in, the inside scoop on Clinton's woes from the Drudge report in politics."}, {"response": 477, "author": "terry", "date": "Wed, Jan 21, 1998 (20:23)", "body": "Read it in the politics conference. Either it's over for Clinton or Starr. One of them will bite the dust soon."}, {"response": 478, "author": "terry", "date": "Wed, Jan 21, 1998 (20:28)", "body": "Nike, now thar's a ramblin' man! Gosh, it's great you're back with us. Buddy, ya know, got a gig with Microsoft up in big D. Funny, Buddy always despised Microsoft now he's getting those BillyBucks. I wish him well. It's a great break for him and he can help a lot of other visually handicapped folks break some barriers."}, {"response": 479, "author": "nike", "date": "Thu, Jan 22, 1998 (10:21)", "body": "Yeah! don't get me rambin, when I actually have some work to do ;-) (at least not, when the work I do have to do is somethin I hate doin, like revising all the stuff I learned the last half of the yaer... Is Buddy still around here in the Spring? Well I guess it's often like that, when money is involved... I also would work for Microsoft, but in my heart I still would prefer to work with a Mac,. Anyway, a really great break for him, I must say. Why is it in big D? I thought they were up in big R? Well I hope to read lot's astuff in the various topics, only at the moment I don't have that much time, but I will broowse a bit. See ya around See ya around Nike"}, {"response": 480, "author": "terry", "date": "Thu, Jan 22, 1998 (10:43)", "body": "Hey, anyone want a free frisbee? http://cgi.pathfinder.com/cgi-bin/gdml2x/game/pathfinder/apc_survey2 will get you one if you answer their plastics survey."}, {"response": 481, "author": "terry", "date": "Thu, Jan 22, 1998 (10:44)", "body": "Big, or Dallas, is a tech support location. That's what he's doing, supporting handicapped users. And getting all the free food he can eat!"}, {"response": 482, "author": "autumn", "date": "Thu, Jan 22, 1998 (12:15)", "body": "Don't forget to clue him in on the frisbee!"}, {"response": 483, "author": "stacey", "date": "Thu, Jan 22, 1998 (16:45)", "body": "Autumn... teas (the faves) Tension Tamer Echinecea Ginseng Bengal \u001b[A\u001b[C\u001b[C\u001b[C\u001b[C\u001b[C\u001b[C\u001b[B\u001b[D\u001b[D\u001b[D\u001b[D\u001b[D\u001b[D\u001b[D\u001b[D\u001b[D\u001b[D\u001b[D\u001b[D SpiceSleepyTime Emporer's Choice"}, {"response": 484, "author": "autumn", "date": "Thu, Jan 22, 1998 (16:54)", "body": "I haven't heard of a couple of those...maybe they're marketed differently in other regions? Like out here we have Edy's ice cream, but on the West Coast it is Dreyer's. And in Europe, Arizona iced tea is called Colorado iced tea (sounds more exotic \"Old West\" or something, I guess!)"}, {"response": 485, "author": "stacey", "date": "Thu, Jan 22, 1998 (17:05)", "body": "My super favorite in the Bengal Spice... clovey cinnamony yummy! Shame you don't have them. What are your favorites?"}, {"response": 486, "author": "russell", "date": "Fri, Jan 23, 1998 (16:53)", "body": "New this month in Culture Wars magazine online: http://www.culturewars.com The Kingpins of Drug Legalization: Investigating Their Role in the Culture War by Michael J. Ard Who are the voices crying out for the de-criminalization of narcotics, and what are their real objectives? The answers may surprise you."}, {"response": 487, "author": "autumn", "date": "Fri, Jan 23, 1998 (20:03)", "body": "My favorite is the mandarin orange spice, but if the Bengal is as good as it sounds, I'll have to look for it. Only I hope it is not too cinnamon-y, because I can't stand their apple cinnamon spice flavor. Or anything with mint."}, {"response": 488, "author": "terry", "date": "Fri, Jan 23, 1998 (20:18)", "body": "Thanks Russell, that culturewares site was mentioned in our web conference as a cool website not too long ago. On a less frenetic front, and back to teatalk, I picked up some more chai tea tonight and and hibiscus blend. My two current favorites."}, {"response": 489, "author": "autumn", "date": "Fri, Jan 23, 1998 (20:23)", "body": "Ooh, hibiscus is yummy!"}, {"response": 490, "author": "doug", "date": "Fri, Jan 23, 1998 (20:33)", "body": "Hey I just saw that culturewars site, gonna read it now. Oh, Terry, I didnt know you were a Tea Coinsure' You continue to surprise me!"}, {"response": 491, "author": "autumn", "date": "Fri, Jan 23, 1998 (20:36)", "body": "Oh, he's a regular renaissance man....."}, {"response": 492, "author": "terry", "date": "Fri, Jan 23, 1998 (20:40)", "body": "Gosh, hey honest, I haven't been making under the table payments to Autumn. That hibiscus is great brewed with fresh grated ginger and sweetened with white grape juice."}, {"response": 493, "author": "autumn", "date": "Fri, Jan 23, 1998 (20:42)", "body": "Wow--it would never occur to me to doctor tea with anything but honey or fructose. Old family recipe?"}, {"response": 494, "author": "doug", "date": "Fri, Jan 23, 1998 (20:48)", "body": "I only came into this conference because I saw that was where the current action was. But dagnabbit if I wasn't exposed and affected by the culture oozing from the electrons of Terry's universe. We are headed to Mexico City tomarrow to go an a ancient indian adventure, talk about culture! I will be exposed to a great deal of over the next week or so. We are going to one of the valcanoes and as many pyramids as we can find, hopfully this will become celestinial. Speaking of culture, I hear there is a very cool (Spring Like) site called http://www.boat.org check it out!"}, {"response": 495, "author": "autumn", "date": "Fri, Jan 23, 1998 (20:54)", "body": "Sounds like an incredible outing, Doug!"}, {"response": 496, "author": "stacey", "date": "Wed, Jan 28, 1998 (18:31)", "body": "Hot pepper cheese craving... anyone want to join me?"}, {"response": 498, "author": "stacey", "date": "Thu, Jan 29, 1998 (09:07)", "body": "you can try... but i won't fit. maybe you sould put the cheese and the Ritz on me!"}, {"response": 501, "author": "stacey", "date": "Fri, Jan 30, 1998 (03:06)", "body": "is that a sigh of relief or of dispair? (or were you just breathing heavy and got confused?)"}, {"response": 502, "author": "stacey", "date": "Fri, Jan 30, 1998 (03:06)", "body": "drinking my tea, having finished my bagel. Fairly happy today Well, certainly not sad And I read a post from many moons ago that mentioned boyce I associate the name, obviously with the spring, but also with the summer months in Austin. And, all of a sudden, I became really homesick for Austin. My old apartment off of Riverside, runs around Town Lake, late night skates around town stopping in assorted coffee houses to play cards... The smell of the air with humidity. The hot sticky feel after exercising in humidity and sunshine. Riding through the Greenbelt, reading off Mt. Bonnell... To no one in particular... Do you ever feel happy and sad at the same time? Odd how this came up so suddenly."}, {"response": 503, "author": "terry", "date": "Fri, Jan 30, 1998 (03:06)", "body": "I guess that's me. Yeah, I feel happy and sad simultaneously. Well I got a contract on a house in Austin today. I now have 10 days to change my mind."}, {"response": 504, "author": "pmnh", "date": "Fri, Jan 30, 1998 (03:06)", "body": "(all the time)"}, {"response": 505, "author": "autumn", "date": "Fri, Jan 30, 1998 (15:22)", "body": "Wow, a house--that's a big commitment, Terry. Sometimes I think ours is a full-time job. Stacey, that happy/sad feeling; sometimes. More commonly I feel a persistent undercurrent of restlessness laying in wait beneath the surface."}, {"response": 507, "author": "stacey", "date": "Fri, Jan 30, 1998 (17:28)", "body": "congrats on the house Paul! and as far as the brief trip into emotional uncertainty... there's nothing like a class full of rowdy boys to bring you back to the here and now! *smile* and nothing like a beer (or four) to make the day a mere memory!"}, {"response": 508, "author": "stacey", "date": "Fri, Jan 30, 1998 (17:39)", "body": "whew! (spamified) found ramble in another conference... that I'd never checked before two plus years of... rambling. (worn out)"}, {"response": 509, "author": "terry", "date": "Fri, Jan 30, 1998 (19:53)", "body": "ramble rambles all over about 7 or 8 conferences. Ramble really rambles."}, {"response": 511, "author": "stacey", "date": "Wed, Feb  4, 1998 (15:19)", "body": "afternoon..."}, {"response": 513, "author": "stacey", "date": "Thu, Feb  5, 1998 (17:16)", "body": "fine. busy. frustrated with certain things but nothing catastrophic... you know how it is when you begin to vent... a trickle, a stream, a flood..."}, {"response": 515, "author": "stacey", "date": "Fri, Feb  6, 1998 (12:55)", "body": "sure you wanna talk??? *wink*"}, {"response": 517, "author": "stacey", "date": "Fri, Feb  6, 1998 (17:26)", "body": "what should I sit on?!?! *grin*"}, {"response": 519, "author": "stacey", "date": "Sun, Feb  8, 1998 (21:29)", "body": "okay. In an effort to expand our cultural horizons, let's each choose a different language to speak to each other in. (Kind of the way men and women relate anyway) You may speak whatever you like I choose body language!"}, {"response": 522, "author": "TIM", "date": "Sun, Nov 22, 1998 (02:19)", "body": "Greetings and salutations to whoever reads this first, Introduce yourself. And how are you doing today?"}, {"response": 523, "author": "autumn", "date": "Sun, Nov 22, 1998 (21:25)", "body": "Oh my God!! (smacks forehead) Someone's gone and revived Ramble!! *(&%$#%^!! (BTW, fine thanks! We went away for the weekend and had a great time. You?)"}, {"response": 524, "author": "TIM", "date": "Sun, Nov 22, 1998 (22:13)", "body": "Just great, I've been on this thing for most of the evening but I had a good day Went out and visited a friend this noon and had bbq chicken for lunch. stayed most of the afternoon, watched the coyboys win, had a good time generally."}, {"response": 525, "author": "autumn", "date": "Sun, Nov 22, 1998 (22:36)", "body": "My husband's gone to bed happy, he just finished watching the Notre Dame he'd taped."}, {"response": 526, "author": "TIM", "date": "Sun, Nov 22, 1998 (22:54)", "body": "This is probably a stupid question, but if it was on tape, why did he have to watch it bnefore he went to bed?"}, {"response": 527, "author": "autumn", "date": "Sun, Nov 22, 1998 (23:00)", "body": "Because he made a big point of avoiding all media this weekend while we were out of town so the outcome of the game wouldn't be revealed. However, he knew his co-workers would be commenting on it tomorrow, so as soon as we got home, he sat down for 3 hours and made himself watch every second."}, {"response": 528, "author": "TIM", "date": "Sun, Nov 22, 1998 (23:13)", "body": "I get a kick out of people like that."}, {"response": 529, "author": "riette", "date": "Mon, Nov 23, 1998 (00:35)", "body": "That's very funny, Autumn! What strange creatures we humans are!"}, {"response": 530, "author": "autumn", "date": "Sun, Nov 29, 1998 (20:10)", "body": "You think this is strange?"}, {"response": 531, "author": "TIM", "date": "Mon, Nov 30, 1998 (00:02)", "body": "Autumn, If you are in a position where that kind of behavior is ordinary, Hey, more power to you, however, I think the question of slavery to a machine comes up, at some point, don't you?"}, {"response": 532, "author": "autumn", "date": "Mon, Nov 30, 1998 (00:02)", "body": "I'm in no position to judge--I'm a slave to the computer! For my husband's part, I think it's more a question of N. Dame loyalty than anything else."}, {"response": 533, "author": "TIM", "date": "Mon, Nov 30, 1998 (00:02)", "body": "You're probably right, Autumn. I've just never understood that kind of loyalty."}, {"response": 534, "author": "TIM", "date": "Tue, Dec  8, 1998 (17:56)", "body": "I can understand wanting to see the game in person. or live on tv, but between the game and the discussion the next day, no. food conference Main Menu"}]}, {"num": 11, "subject": "beer", "response_count": 158, "posts": [{"response": 1, "author": "terry", "date": "Mon, Mar 10, 1997 (21:38)", "body": "I give Bosque Porter a B. I'm doing a beer tasting test. I'm trying out one new beer every night. This stuff comes out of Waco, Texas. You'd never expect. Kind of sweet."}, {"response": 2, "author": "KitchenManager", "date": "Sat, Mar 29, 1997 (12:29)", "body": "Ah, beer! Pete's Wicked Ale, Guiness Stout, Red Hook ESB, Sam Adams Double and Triple Bocks, Blackened Voodoo, and Anchor Porter. There's more, but these are the tops of my list. WER"}, {"response": 3, "author": "terry", "date": "Sat, Mar 29, 1997 (12:53)", "body": "I like Guiness a lot. There's nothing else like it, at least that I've tried."}, {"response": 4, "author": "stacey", "date": "Tue, May 27, 1997 (21:43)", "body": "Love beer... Bass Ale, Pete's Wicked, Killian's Colorado beers... Great Divide, Trout (Fairplay, CO), Boulder Ale Texas beers... Nothing beats a Shiner!"}, {"response": 5, "author": "terry", "date": "Wed, May 28, 1997 (07:59)", "body": "Ya got that right. Especially their bock beer."}, {"response": 6, "author": "nancyw", "date": "Wed, Jun 11, 1997 (18:44)", "body": "The type of beer depends on the food. And the time of day. Some of the dark beers almost feel/taste like dessert to me. SOme of my friends haul me out to local breweries (get a life, they say) and pour the good stuff in to me. I can handle about 1/2 a glass. Lots of the micropubs are starting to have good food, which is a saving grace for me."}, {"response": 7, "author": "terry", "date": "Wed, Jun 11, 1997 (18:47)", "body": "Like dessert you say? As in four pieces of chocolate?"}, {"response": 8, "author": "nancyw", "date": "Wed, Jun 11, 1997 (19:00)", "body": "No, I do have a broader repetoire than just chocolate. I like food of almost every stripe, including non-chocolate liquids. I mean dark, foamy beer."}, {"response": 9, "author": "terry", "date": "Wed, Jun 11, 1997 (19:00)", "body": "I share your liking for dark beers. What are some of your favorite brands? How about Guiness Stout?"}, {"response": 10, "author": "nancyw", "date": "Wed, Jun 11, 1997 (19:09)", "body": "Brands? Whatever my friends pick out! That's why I always pick friends with good taste. And usually I buy a local beer or something new to try. Thus no memory. I just like em!"}, {"response": 11, "author": "terry", "date": "Wed, Jun 11, 1997 (19:11)", "body": "Celis is a great Austin brand. And of course Shiners. But I already mentioned Shiners. Ever tried it?"}, {"response": 12, "author": "nancyw", "date": "Wed, Jun 11, 1997 (20:02)", "body": "Can't say that I've ever even heard of it. But I lead a sheltered life..."}, {"response": 13, "author": "terry", "date": "Thu, Jun 12, 1997 (08:06)", "body": "It's like our best regional beer, what's the best regional brew in your neck of the woods?"}, {"response": 14, "author": "nancyw", "date": "Thu, Jun 12, 1997 (13:35)", "body": "I know you are really trying to show how little brains I have left. Lets see, I'm asking my staff... Redhook, Big Time, and then we all have blank looks on our faces. Maybe we drank too much beer in earlier years. Ei!"}, {"response": 15, "author": "terry", "date": "Thu, Jun 12, 1997 (16:25)", "body": "So it's Redhook? What's that like?"}, {"response": 16, "author": "nancyw", "date": "Fri, Jun 13, 1997 (20:28)", "body": "Milking a dead horse here. Its beer. I know thats blasphemy, but I am not a beer knowledgable person. IT tastes good! What can I say. Now if I were to comment on chocolate..... there's another story. I confess, I am a beer ignoramus!"}, {"response": 17, "author": "terry", "date": "Sat, Jun 14, 1997 (08:46)", "body": "Are there any chocolate beers?"}, {"response": 18, "author": "stacey", "date": "Mon, Sep 15, 1997 (20:52)", "body": "Hola! How about your favorite cheap beer?!?! Let's hear it for Black Label, Hamm's and Pig's Eye Red! Hey guys, it's that Colorado girl from Texas loggin' in again via the Denver Public Library... Breakin the law, breakin the law! Miss you all, miss Austin but having a grooving time living in the shadow of the Rocky Mountains!"}, {"response": 19, "author": "terry", "date": "Mon, Sep 15, 1997 (21:21)", "body": "I'll go with Redeye, haven't tried the other two. How is the wonder woman doing? I, for one, miss your boundless energy around Austin. It sure was great when you were around. Are you doing much bicycling, rollerblading etc? The Austin libraries have lots of free net access these days. I wonder if your \"website\" is still up, I'll have to take a look. Is the library your only access?"}, {"response": 20, "author": "stacey", "date": "Tue, Sep 23, 1997 (12:09)", "body": "Not anymore! I'm ethernet babe now! I'm connected at school FINALLY! The T-1 connection really spoiled me at MR. Ahh, but that has little to do with food, now. No beer last night, a couple of glasses of Merlot though."}, {"response": 21, "author": "terry", "date": "Wed, Sep 24, 1997 (07:52)", "body": "Actually, you were just an isdn babe back then. I developed a liking for Merlet a while back. What kind of connection do you have at school now?"}, {"response": 22, "author": "stacey", "date": "Wed, Sep 24, 1997 (09:28)", "body": "a slow one."}, {"response": 23, "author": "terry", "date": "Wed, Sep 24, 1997 (19:29)", "body": "What? A dial up modem? Are you springing by telnet or over the web?"}, {"response": 24, "author": "stacey", "date": "Thu, Sep 25, 1997 (09:28)", "body": "telnet But on the topic of beer... *smile* Fat Tire. Yum."}, {"response": 25, "author": "terry", "date": "Thu, Sep 25, 1997 (18:54)", "body": "What beer do you recommend I pick up for this weekend?"}, {"response": 26, "author": "stacey", "date": "Fri, Sep 26, 1997 (09:12)", "body": "first I gots ta know what you're doing."}, {"response": 27, "author": "terry", "date": "Fri, Sep 26, 1997 (16:51)", "body": "Partying. Relaxing."}, {"response": 28, "author": "stacey", "date": "Mon, Sep 29, 1997 (08:49)", "body": "Bad Dog Ale... is that the one? You know,the one with the Hunter S. Thompson quotes."}, {"response": 29, "author": "terry", "date": "Mon, Sep 29, 1997 (11:50)", "body": "Have you ever tried Pilsner Uraquel? Guiness Strout? What do you think of these?"}, {"response": 30, "author": "stacey", "date": "Tue, Sep 30, 1997 (09:00)", "body": "yes. and yes. The first one I loved. The black, tarry one, not so great. Although I had it in England where the tradition is to drink in at room temp!"}, {"response": 31, "author": "terry", "date": "Tue, Sep 30, 1997 (20:31)", "body": "I've heard that, I like both of these. Based on that, what else would you recommend that I try?"}, {"response": 32, "author": "stacey", "date": "Wed, Oct  1, 1997 (11:43)", "body": "Alimony Ale!!"}, {"response": 33, "author": "terry", "date": "Thu, Oct  2, 1997 (23:14)", "body": "For real?"}, {"response": 34, "author": "stacey", "date": "Fri, Oct  3, 1997 (09:23)", "body": "Yep. It's a darker than amber ale with all kinds of crazy flavors. NOT fruity More spice. Nutmeg maybe. I don't know if Texas has it or not but Boulder Amber Ale and Trout Ale are both good ones too. They're brewed in CO, the whole \"Rocky Mountain water\" thing."}, {"response": 35, "author": "terry", "date": "Fri, Oct  3, 1997 (23:14)", "body": "Celis is pretty popular around Austin, and they have some interesting flavors."}, {"response": 36, "author": "stacey", "date": "Mon, Oct  6, 1997 (09:45)", "body": "I had a cold Guiness last night. Watched the cascade and everything. It was yum... much better cold!"}, {"response": 37, "author": "terry", "date": "Mon, Oct  6, 1997 (17:16)", "body": "Makes me want to have a beer, but no beer in the fridge right now, and I'm home for the day. In 30 seconds the space shuttle lands. . . . . . . . Main gear touchdown. Nose gear touchdown. Another good landing at Edwards AFB. I guess you were here too late, but they have opened a lot of microbreweries around Austin. The Copper Tank, etc."}, {"response": 38, "author": "stacey", "date": "Mon, Oct  6, 1997 (17:56)", "body": "The Copper Tank's been around for awhile -- 3 years. Been there, liked that. Actually I prefered it before the restaurant. I also had been to the Armadillo but I know that's shut down. Thre were a couple more when I last talked to Austin ites... Thanks for the shuttle commentary!"}, {"response": 39, "author": "terry", "date": "Mon, Oct  6, 1997 (20:13)", "body": "Sure, they were saying that on the radio while I was typing. Cedar Street is actually what I was trying to think of, they had a real cool gathering there recently put on by the MAIN folks (who are putting public internet terminals in the libraries around Austin). Did you ever make it there?"}, {"response": 40, "author": "stacey", "date": "Tue, Oct  7, 1997 (09:15)", "body": "I made it there but I didn't know it was a microbrewery."}, {"response": 41, "author": "stacey", "date": "Thu, Oct  9, 1997 (12:36)", "body": "Last night I had a Red Hook. Decent beer. I'm still reeling over how much I enjoyed the Guiness this time. Refrigeration makes a HUGE difference. In Estes Park they have the Estes Park brewery -- good microbrews that have recently started in a broader market. The Wynkoop in downtown Denver also makes a couple really good micros -- Railyard Ale is one of my faves. But every month they tap a specialty brew. Last year they tapped one in honor of Kurt Vonnegut."}, {"response": 42, "author": "terry", "date": "Thu, Oct  9, 1997 (18:56)", "body": "Does Guiness make other beers besides Stout, I seem to vaguely recall even seeing a near beer made by Guiness."}, {"response": 43, "author": "stacey", "date": "Fri, Oct 10, 1997 (10:20)", "body": "In a green can?"}, {"response": 44, "author": "terry", "date": "Sat, Oct 11, 1997 (18:53)", "body": "I don't remember what kind of can. Strangely, I drank a near beer the other night and felt a buzz from it. It was Heineken's Near Beer, called Klausthauler or something."}, {"response": 45, "author": "KitchenManager", "date": "Sat, Oct 11, 1997 (19:22)", "body": "I know I'm interrupting and all, but my favorites (all dark) are: Samuel Adam's Double Bock Guiness Stout Red Hook ESB Pete's Wicked Ale Anchor Porter Blackened VooDoo Red Hook's porter with the Starbuck's coffee in it WER"}, {"response": 46, "author": "terry", "date": "Sat, Oct 11, 1997 (21:04)", "body": "Any particular flavor of Starbuck's coffee? How would you arrange these on a scale of bitter to sweet?"}, {"response": 47, "author": "KitchenManager", "date": "Mon, Oct 13, 1997 (00:18)", "body": "Actually, I don't know which they use to brew it with, I just remember it's Starbucks. And there really isn't a sweet one one the list. I usually don't prefer my darks sweet, although the occasional black and tan hits the spot! WER"}, {"response": 48, "author": "stacey", "date": "Mon, Oct 13, 1997 (09:41)", "body": "It was a cheap beer weekend! Black label and Red Dog!"}, {"response": 49, "author": "terry", "date": "Mon, Oct 13, 1997 (13:24)", "body": "Beer brewed with coffee, what do you think Stacey?"}, {"response": 50, "author": "stacey", "date": "Tue, Oct 14, 1997 (08:37)", "body": "Sounds like two of my biggest vices in one fell swoop! I like the idea."}, {"response": 51, "author": "terry", "date": "Tue, Oct 14, 1997 (13:49)", "body": "Will you try one and get back to us?"}, {"response": 52, "author": "stacey", "date": "Wed, Oct 15, 1997 (09:19)", "body": "will do"}, {"response": 53, "author": "terry", "date": "Wed, Oct 15, 1997 (13:19)", "body": "Oh good, Stacey's our canary in the mineshaft for coffee brewed beer."}, {"response": 54, "author": "stacey", "date": "Thu, Oct 16, 1997 (09:04)", "body": "I seem to be everyone's canary -- the fumes at MR?!?!"}, {"response": 55, "author": "stacey", "date": "Thu, Oct 16, 1997 (09:06)", "body": "Had Pets's Oktober fest and a Twisted Pine amber (local) last night. The Twisted pine was kinda yeasty but really good and darker than most ambers."}, {"response": 56, "author": "KitchenManager", "date": "Thu, Oct 16, 1997 (23:33)", "body": "Ambers are good, yeasty isn't. Oktoberfests are good, also. Decent beer tastes, stacey!. WER"}, {"response": 57, "author": "stacey", "date": "Fri, Oct 17, 1997 (11:00)", "body": "Why thank you sir! I also volunteer my taste-testing services in this area!"}, {"response": 58, "author": "KitchenManager", "date": "Sat, Oct 18, 1997 (00:00)", "body": "Well, that's two, what are the others? WER"}, {"response": 59, "author": "terry", "date": "Sun, Oct 19, 1997 (12:05)", "body": "George Gale is a founding member of the Independent Family Brewers of Britain. The ale won a gold medal this year. For more details: http://www.troth.demon.co.uk/pages/beers.html ."}, {"response": 60, "author": "stacey", "date": "Mon, Oct 20, 1997 (09:21)", "body": "Other taste testing services...??? *smile*"}, {"response": 61, "author": "terry", "date": "Mon, Oct 20, 1997 (18:07)", "body": "What do you all think of Belgian brewed beers vs. beers brewed with Belgian methods in the US?"}, {"response": 62, "author": "KitchenManager", "date": "Mon, Oct 20, 1997 (23:36)", "body": "stacey--yes(can e-mail me your answer if you'd prefer) terry--Can't say that I like either. Too yeasty, at least all that I have tried. I prefer German, Irish, and Australlian, outside of my favorite American, and Swiss Lowenbrau is pretty good, especially the dark. WER"}, {"response": 63, "author": "stacey", "date": "Tue, Oct 21, 1997 (10:42)", "body": "\u001b[BMy, my this is becoming quite the inuendo conference... I like it!"}, {"response": 64, "author": "KitchenManager", "date": "Wed, Oct 22, 1997 (00:49)", "body": "Inuendo, conferencing, or onlookers? Back to Belgium: I forgot about Duvel, I think its Belgian, and some lambics, especially Faro Pertotale Ale. WER"}, {"response": 65, "author": "terry", "date": "Wed, Oct 22, 1997 (01:09)", "body": "Discovered on the most happening beer joints in Austin, it's called Fado. It's and Irish pub and they have great Guiness Stout on tap. I went there Friday for dinner and had fish and chips (very good) with some Stout. I met some folks for the first time and we had a blast. One of the guys was a former ranked tennis pro who needed a website (guess who might be building it?) and there were some women from SWT who were partyin' like it was 1999. Fado is sandwiched in between the Cedar Street jazz joint and a coffeehouse on Fourth Street."}, {"response": 66, "author": "stacey", "date": "Wed, Oct 22, 1997 (12:03)", "body": "sounds yummy! The joint, not the partyers! *grin*"}, {"response": 67, "author": "terry", "date": "Wed, Oct 22, 1997 (20:26)", "body": "Glad you qualified that, in case we misinterpreted you. What was your favorite beer joint around Austin? Have you ever been to the Draught Horse?"}, {"response": 68, "author": "stacey", "date": "Thu, Oct 23, 1997 (09:16)", "body": "Fave beer joint would have to be all those with outdoor patios... Dog&Duck, Crown and Anchor, (shoot) what was the one by crown and anchor? I thought the Draught Horse was a bit overpriced and most of the microbrew places (ie. the Bitter End) a bit pretentious."}, {"response": 69, "author": "terry", "date": "Thu, Oct 23, 1997 (11:12)", "body": "I've never been to Draught Horse, just heard about it. There's a place downtown that has beer and movies, what's it called? It's around the corner from Fados."}, {"response": 70, "author": "stacey", "date": "Thu, Oct 23, 1997 (13:04)", "body": "Dunno? What KIND of movies?"}, {"response": 71, "author": "KitchenManager", "date": "Thu, Oct 23, 1997 (13:12)", "body": "Down, girl, down. WER ps--no offense = )"}, {"response": 72, "author": "stacey", "date": "Thu, Oct 23, 1997 (13:16)", "body": "A serious question (yeah right!) If he were referring to one of the comedy places vs. a dramatic movie screen... it might jog my memory."}, {"response": 73, "author": "KitchenManager", "date": "Thu, Oct 23, 1997 (13:24)", "body": "I think he's referring to a place where you can have dinner, a beer, and watch a movie, a restaurant/cinema kinda place. WER"}, {"response": 74, "author": "terry", "date": "Thu, Oct 23, 1997 (20:40)", "body": "Yeah, that's it, but the name escapes me."}, {"response": 75, "author": "stacey", "date": "Fri, Oct 24, 1997 (11:21)", "body": "The Cinema Grill?"}, {"response": 76, "author": "terry", "date": "Fri, Oct 24, 1997 (14:39)", "body": "Nope, somethin' else."}, {"response": 77, "author": "stacey", "date": "Fri, Oct 24, 1997 (14:45)", "body": "Vittles N' Video?"}, {"response": 78, "author": "terry", "date": "Fri, Oct 24, 1997 (15:01)", "body": "Nope, you're getting colder."}, {"response": 79, "author": "stacey", "date": "Fri, Oct 24, 1997 (15:05)", "body": "Raucous Reels?"}, {"response": 80, "author": "terry", "date": "Fri, Oct 24, 1997 (15:09)", "body": "Not there yet."}, {"response": 81, "author": "stacey", "date": "Fri, Oct 24, 1997 (15:31)", "body": "Movies N' Mai Tai's?"}, {"response": 82, "author": "terry", "date": "Fri, Oct 24, 1997 (17:10)", "body": "Great name but no banana."}, {"response": 83, "author": "stacey", "date": "Mon, Oct 27, 1997 (09:39)", "body": "Cider and Slapstick?"}, {"response": 84, "author": "terry", "date": "Mon, Oct 27, 1997 (10:46)", "body": "Nope, another cool name though. Try again. This is fun."}, {"response": 85, "author": "stacey", "date": "Mon, Oct 27, 1997 (12:02)", "body": "Drama on Draught?"}, {"response": 86, "author": "terry", "date": "Mon, Oct 27, 1997 (12:40)", "body": "Nyetski."}, {"response": 87, "author": "stacey", "date": "Tue, Oct 28, 1997 (08:46)", "body": "Action/Adventure Ale House?"}, {"response": 88, "author": "terry", "date": "Tue, Oct 28, 1997 (10:38)", "body": "Not."}, {"response": 89, "author": "stacey", "date": "Wed, Oct 29, 1997 (09:51)", "body": "Shows N Suds?"}, {"response": 90, "author": "terry", "date": "Wed, Oct 29, 1997 (21:03)", "body": "Not Shows 'n Suds, but that's one of the best names you've come up with."}, {"response": 91, "author": "stacey", "date": "Thu, Oct 30, 1997 (08:39)", "body": "Now how am I supposed to come up with another fictional name with that kind of pressure on me, huh? You know it would be my nature (and habit) to come up with something better than the best I've already created... oh the pressure..."}, {"response": 92, "author": "terry", "date": "Thu, Oct 30, 1997 (09:27)", "body": "Alls the same in love and naming movie/beer joints."}, {"response": 93, "author": "stacey", "date": "Thu, Oct 30, 1997 (09:57)", "body": "Bellylaughs N' Beverages?"}, {"response": 94, "author": "terry", "date": "Thu, Oct 30, 1997 (12:53)", "body": "*** giggle *** but no."}, {"response": 95, "author": "KitchenManager", "date": "Fri, Oct 31, 1997 (00:02)", "body": "stacey, when you're tired, let me know I finally looked up the answer WER"}, {"response": 96, "author": "stacey", "date": "Fri, Oct 31, 1997 (09:59)", "body": "Ttttt...iiii...rrrrr.eeee....ddddd.... and fading!"}, {"response": 97, "author": "KitchenManager", "date": "Fri, Oct 31, 1997 (14:57)", "body": "Alamo Drafthouse Theater WER"}, {"response": 98, "author": "stacey", "date": "Fri, Oct 31, 1997 (16:45)", "body": "not nearly as catchy as any of mine, but thanks for the reprieve!"}, {"response": 99, "author": "terry", "date": "Fri, Oct 31, 1997 (18:20)", "body": "I like Stacedouts names much better!"}, {"response": 100, "author": "KitchenManager", "date": "Fri, Oct 31, 1997 (23:42)", "body": "Me, too... WER"}, {"response": 101, "author": "stacey", "date": "Mon, Nov  3, 1997 (09:01)", "body": "This weekend's fare: Killian's Red, Old Scratch Ale and Red Wolf (Sunday's desperate attempt to get some beer- liquor stores are all closed on the Sabbath)"}, {"response": 102, "author": "terry", "date": "Mon, Nov  3, 1997 (09:20)", "body": "Too much beer for me Fri night at Leightons mega party. Check out the videoslides running on our http://www.spring.com main page."}, {"response": 103, "author": "terry", "date": "Fri, Nov  7, 1997 (09:10)", "body": "Dear SOS alert networkers: SOS Alliance is the charity of choice for this year's Texas Brewer's Festival, November 15 & 16. What a way to support clean water! Here are the details: 1997 4th Annual Texas Brewers Festival AUSTIN, TEXAS WHAT: The small brewing industries' flagship event, the Texas Brewers Festival is the first and largest craftbeer festival in Texas, including over fifty different varieties of handcrafted beer from Texas breweries and brewpubs. OK, OK... it's a 300 keg keg party! WHY: To bring more Texans an appreciation of the fine quality craftbeer available and brewed in Texas. The Texas Brewers Festival encourages safe and responsible drinking and promotes an appreciation of brewing as a craft as well as a community. WHERE & WHEN: Austin, Texas 4th and Colorado Street Saturday, November 15th 12:00 PM - 11:00 PM Sunday, November 16th 1:00 PM - 8:00 PM Downtown Austin, TEXAS! WHO: TEXAS MICROBREWERIES Celis - Austin Frio - San Antonio Furstenbrau - San Antonio Hill Country - Austin Live Oak - Austin Main Street - Dallas Old City - Austin Real Ale - Austin Salado Creek - San Antonio Saint Arnold - Houston Spoetzl - Shiner Yellow Rose - San Antonio AUSTIN BREWPUBS Bitter End Bitter End Copper Tank Draught Horse Lovejoy's Waterloo MUSIC: Saturday, November 15th, 1997 12:30 Swing Set 2:20 Reckless Kelly 4:10 Guy Forsyth 6:00 Two Hoots and a Holler 8:00 Pat Green Sunday, November 16th, 1997 1:00 The Fence Cutters 2:50 The Danglers 4:40 The Borrowers 6:30 Hillbilly Cafe HOW: Entrance is FREE. To drink beer, please bring a valid Texas I.D. and buy a festival mug for $3. Beer is available through the sale of $2.50 tickets. People may also prepurchase a $20 Texas Tasting Pass entitling them to 25 samplings from over 50! varieties of beer- (Charge by phone 512-462-1855, or, outside of Austin, 1-800-BREWFEST). Food and Music all weekend long. Designated drivers receive free soft drinks. Safe rides home to those in need. For more info: http://www.ccsi.com/~erc or 512-462-1855. .OOOOOOOOOO. Print this ascii mug out, .OOOOOOOOOOOOOOOOOOO and get $2 OFF the OOOOOOOO TEXAS OOOOOOOO $20 Texas Tasting Pass! OOOOOOOOO BREWERS OOOOOOOO ooOOOOOOO FESTIVAL OOOOOoOO |OooooOOOO 1997 OooooO|O _______|OOOO.. ...O|O / OOOO| Austin |OO|O / .------+OOOO| 4th & Colorado |OO| / / |OOOO| November 15-16 |OO| | | |.OOOOOo-o-o 1997 o-oOOO.| | | |.....OOOOOOoOOoOOOOOO....| | | |...........OOOo.Oo.......| \\ \\ |...........OOOo.o........| \\ \\ |...........OOOo.o........| \\ '------+.........o o.......| \\________ .......o $2 OFF o......| |.....o TEXAS o.....| |.....o TASTING o.....| |.....o PASS o.....| |.......ooooooooooo.......| /........................... oooo...800-BREWFEST..oooo ooooooooooooooooo END -- ************ Support Brewin' in Texas *************** * * * Texas Brewers Festival * * http://www.ccsi.com/~erc * * erc@ccsi.com * * 512-462-1855 * * * ***************************************** Yee-Hah! ******* Save Our Springs (S.O.S.) Alliance, Inc. P. O. Box 684881 Austin, TX 78768 U.S.A. Voice (512) 477-2320 FAX (512) 477-6410 Electronic info@sosalliance.org http://www.sosalliance.org"}, {"response": 104, "author": "stacey", "date": "Fri, Nov  7, 1997 (09:28)", "body": "I went to that 2 years ago -- what a blast!"}, {"response": 105, "author": "terry", "date": "Sun, Nov 16, 1997 (20:26)", "body": "Well you can have a virtual blast and drink some vitual beer because I have twh hours of video slides running on our front page at http://www.spring.com Lot of brewpub suds! It was a gorgeous day in Austin and most folks seemed to be in a great mood with their mugs in hand and some pretty decent bands playing. No soundtrack yet, but we're working on a real audio solution to bring you the sounds of these events that we've been videotaping. I had a very peaceful morning, took a long walk, had a great lunch, and capped it off with fish 'n chips, a beer (of course), and a brandy soaked mini-cigar. One of my periodic vice ridden forays into debauchery. Luckenbach beer, Shiner, Celis, the Texas Brewers Fest had 'em all. You can see Mezzaluna in the background. and some of the Austin skyline."}, {"response": 106, "author": "stacey", "date": "Mon, Nov 17, 1997 (09:48)", "body": "Ever had Iron City beer? Save it for Bad Beer Night!"}, {"response": 107, "author": "terry", "date": "Mon, Nov 17, 1997 (10:58)", "body": "Ever heard of Iron Chief?"}, {"response": 108, "author": "stacey", "date": "Mon, Nov 17, 1997 (11:04)", "body": "nnope."}, {"response": 109, "author": "terry", "date": "Mon, Nov 17, 1997 (13:41)", "body": "It's a tv show or something, causing a big stir. Any, what a digression."}, {"response": 110, "author": "stacey", "date": "Tue, Nov 18, 1997 (10:54)", "body": "another of our strong points!"}, {"response": 112, "author": "terry", "date": "Thu, Nov 20, 1997 (13:33)", "body": "She's hip."}, {"response": 113, "author": "stacey", "date": "Thu, Nov 20, 1997 (13:41)", "body": "we could be, WER and of course I am, Paul"}, {"response": 115, "author": "stacey", "date": "Mon, Nov 24, 1997 (10:10)", "body": "Refresh me again... where are you trying to get? Besides in my pants! *giggle*"}, {"response": 117, "author": "stacey", "date": "Mon, Nov 24, 1997 (11:02)", "body": "My hips aren't THAT big -- for everyone to get on. NOw my inner thighs... there's a good area."}, {"response": 118, "author": "terry", "date": "Mon, Nov 24, 1997 (12:28)", "body": "Inner thighs are good."}, {"response": 119, "author": "stacey", "date": "Mon, Nov 24, 1997 (12:29)", "body": "Tell us all about it Paul!"}, {"response": 120, "author": "terry", "date": "Mon, Nov 24, 1997 (13:35)", "body": "Everything? Mine or yours?"}, {"response": 121, "author": "stacey", "date": "Tue, Nov 25, 1997 (11:14)", "body": "Whoa! Lookit you, jumping into the fray!"}, {"response": 123, "author": "stacey", "date": "Fri, Apr 17, 1998 (09:16)", "body": "\u001b[B22 oz. of Breckenridge brew at the birthday dinner for me! (someone is in a rather dark mood!)"}, {"response": 125, "author": "stacey", "date": "Fri, Apr 17, 1998 (15:17)", "body": "micro brew from Breckenridge Brewery in CO. Amber, full NOT nutty (which seems to be a trend around here)"}, {"response": 126, "author": "autumn", "date": "Sun, Apr 19, 1998 (17:12)", "body": "Don't know if this stacks up, but I had a Rolling Rock in Fells Point last night...(Baltimore neighborhood where \"Homicide\" is filmed)"}, {"response": 127, "author": "stacey", "date": "Mon, Apr 20, 1998 (00:01)", "body": "rolling rock does NOT stack up! *smile*"}, {"response": 128, "author": "autumn", "date": "Tue, Apr 21, 1998 (21:34)", "body": "Can't blame me for tryin'! (*wink*)"}, {"response": 129, "author": "stacey", "date": "Wed, Apr 22, 1998 (15:21)", "body": "speaking of beer... thanks for the card WER!"}, {"response": 131, "author": "KitchenManager", "date": "Wed, Jul 22, 1998 (17:29)", "body": "yeah, and where was mine? The coffee beer is out again, it's Red Hook Double Black Stout. That's right, kids, a stout beer brewed with Starbucks coffee... (just typing the words makes my mouth water!)"}, {"response": 132, "author": "riette", "date": "Thu, Jul 23, 1998 (01:05)", "body": "BIG YUK!"}, {"response": 133, "author": "autumn", "date": "Fri, Jul 24, 1998 (21:27)", "body": "Stout, blah! I'll just have the coffee."}, {"response": 134, "author": "riette", "date": "Sat, Jul 25, 1998 (01:01)", "body": "ha-ha!!! Do you get nice . . . eh . . . beer CANS in America. Ones that you could almost FRAME?"}, {"response": 135, "author": "KitchenManager", "date": "Sat, Jul 25, 1998 (01:06)", "body": "yeah, but beer in cans suck... and again, what colors do you need?"}, {"response": 136, "author": "riette", "date": "Sat, Jul 25, 1998 (01:08)", "body": "Different blues for sky, water and the different shades of blues to be found there. Yellow. Orange. Purple or pink. cans with interesting patterns on them. Funny, always hate bottles, because it sucks up the bubbles."}, {"response": 137, "author": "KitchenManager", "date": "Sat, Jul 25, 1998 (01:15)", "body": "okay, gonna send you a sample pack of the colors so you can tell me which ones you like the best...then I'll start drinking like mad!"}, {"response": 138, "author": "KitchenManager", "date": "Sat, Jul 25, 1998 (02:57)", "body": "how many do you need, and by when? I'm down for Pepsi (blue) RC (blue) Cherry Coke (cool red and black geometrics) Mountain Dew (green) and a yellow and a purple, just not sure which yet..."}, {"response": 139, "author": "riette", "date": "Sat, Jul 25, 1998 (03:44)", "body": "Cool!!! Just send'em as you drink'em - I can wait. I've got it planned in a way that I can work in different parts of the picture at a time, and it should all come together in the end - hopefully. But I can improvise if necessary. The Cherry Coke can sounds particularly interesting - be sure to send that one. And the blue ones defenitely - so far I've only been able to find two types of shiny blue - I need shiny and not shiny blues and greens. Now, start DRINKING! Geez, hope I don't turn people into alcoholics with this strange request!!"}, {"response": 140, "author": "terry", "date": "Sat, Jul 25, 1998 (06:52)", "body": "I visited a man once who built his whole house out of different colored glass bottles. And the house was mostly underground, excpet the ceiling which was like a stained glass window. He polished all the bottoms of the bottles which made up his walls. It only took a few tiny sticks to heat the place in his miniscule fireplace. On the surface was a greenhouse. This was on a trip to a hot springs in Mendocino county."}, {"response": 141, "author": "riette", "date": "Sat, Jul 25, 1998 (07:21)", "body": "OH, WOW!!! I wish I could have seen it! I would LOVE to love in a bottle house like that."}, {"response": 142, "author": "terry", "date": "Sun, Jul 26, 1998 (08:07)", "body": "If I ever make it back there to those hot springs in Mendocino I'll take a video if the old man will let me. Provided it's still there and he's still alive."}, {"response": 143, "author": "riette", "date": "Sun, Jul 26, 1998 (09:45)", "body": "Please do - I'm sure it's really something."}, {"response": 144, "author": "terry", "date": "Sun, Jul 26, 1998 (21:03)", "body": "OK, remind me next time I say I'm going to California, which I do a couple of times a year."}, {"response": 145, "author": "riette", "date": "Mon, Jul 27, 1998 (00:49)", "body": "I am hanging on to your fingers, waiting for that day, babe!"}, {"response": 146, "author": "terry", "date": "Mon, Jul 27, 1998 (09:27)", "body": "Did ya hear that, she called me babe. Cool."}, {"response": 147, "author": "riette", "date": "Mon, Jul 27, 1998 (11:12)", "body": "I got you . . ."}, {"response": 148, "author": "TIM", "date": "Tue, Dec  8, 1998 (18:00)", "body": "When I used to drink: Pschorr Brau Dark, Heineken Dark, Guiness Extra Stout, Grolsch, Dos Equis, Andeker, Miller Genuine Draft."}, {"response": 149, "author": "KitchenManager", "date": "Tue, Mar 30, 1999 (18:55)", "body": "Redhook Ale went an extra mile recently. The craft brewery received kosher certification from the Orthodox Union (OU), which oversees thousands of products for certification around the world. Why did Redhook with its nine branded beers seek it? Kosher certification signals to consumers that a product adheres to guidelines of quality, purity and use of natural products, says Nelson Jay, marketing manager of Redhook Brewery. Many non-Jewish consumers know kosher products contain fewer preservatives and additives and adhere to stringent manufacturing standards."}, {"response": 150, "author": "autumn", "date": "Wed, Mar 31, 1999 (10:06)", "body": "Most of the products from my organic/health food co-op have kosher certification. I've always been puzzled by the kosher toothpaste, lollipops and soy sauce, etc., but I guess it's a purity thang."}, {"response": 151, "author": "KitchenManager", "date": "Thu, Apr  1, 1999 (00:28)", "body": "yep, those non-kosher pork-n-catfish lollipops would scare me more, I think..."}, {"response": 152, "author": "autumn", "date": "Sun, Apr  4, 1999 (22:03)", "body": "heh-heh!"}, {"response": 153, "author": "KitchenManager", "date": "Thu, Apr  8, 1999 (20:07)", "body": "Hey, Stace!!! Have you had Fat Tire Amber? If so, how would you rate it in the overall beer scheme of things?"}, {"response": 154, "author": "aschuth", "date": "Tue, Apr 13, 1999 (10:32)", "body": "I would certainly not feel up to drinking something with a name like that. Reeks of burnt tires and motoroil, right?"}, {"response": 155, "author": "KitchenManager", "date": "Tue, Apr 13, 1999 (19:16)", "body": "not the sample that I tried..."}, {"response": 156, "author": "aschuth", "date": "Thu, Apr 22, 1999 (14:15)", "body": "Had a cold, eh?"}, {"response": 157, "author": "KitchenManager", "date": "Thu, Apr 22, 1999 (14:36)", "body": "too cold..."}, {"response": 158, "author": "MarciaH", "date": "Sun, Feb 20, 2000 (22:04)", "body": "Aaaah a subject on which I have absolutely no expertise. I am a cork sniffer and under the table at that!"}, {"response": 159, "author": "MarciaH", "date": "Tue, May  2, 2000 (15:28)", "body": "It's True, Beer Is Good For You! Hops Used For Beer Is An Anti-Bacterial Agent Learn More About On Your Side CLEVELAND, Posted 1:56 p.m. September 28, 1999 -- It could be the best words a beer drinker has heard since 'open bar.' Is beer good for you? NewsChannel5 reports one scientist says the hops that make up beer are. A Miller Brewing Company scientist has patented the use of acid hops as an anti-bacterial agent. Miller is even negotiating with a number of companies to use the hops as a germ killer. The researcher says it could be used in everything from toothpaste and mouthwash to preservatives in hot dogs. But there's no word if gargling with beer has the same effect. Copyright 1999 by NewsNet5. All rights reserved. This material may not be published, broadcast, rewritten or redistributed."}, {"response": 160, "author": "MarciaH", "date": "Tue, May  2, 2000 (16:35)", "body": "Good health! Brewers toast study on beer http://www.themercury.com.au/nie/mathguys/articles/1996/960612a1.htm PEOPLE who drink beer in moderation live longer and are less likely to have heart problems, according to a review of research on the links between alcohol and health. There is a widespread view that moderate consumption of wine, not of beer, is good for the heart. But the authors of the review say they found strong evidence that consumption of any alcoholic beverage was linked to a lower risk of heart disease. The Australian Brewers' Foundation medical research advisory committee has reviewed about 30 published research papers from around the world on the link between alcohol and heart disease. \"Beer can be regarded as the drink of moderation be cause it has half the alcohol content of wine,\" the chairman of the Brewers' Foundation medical research advisory committee, Professor Ross Kalucy, said. \"There is now an overwhelming consensus of medical opinion that moderate alcohol intake is protective against heart disease in both men and women.\" Consumption of no more than four glasses of beer a day for men, and two for women, is considered moderate. Professor Kalucy, professor of psychiatry at Flinders University, said it had been shown that moderate drinkers lived longer than people who did not drink at all. Alcohol is known to boost a substance in the blood, known as higher density lipoprotein which protects blood vessels against clotting and the buildup of plaque on artery walls due to cholesterol. It was for this reason moderate consumption of alcohol was good for cardiac health, he said. Brewers' Foundation chairman Professor Kwong Lee Dow said in a statement that this did not mean, however that abstainers should be encouraged to take up drinking. \"Health authorities and educators need to acknowledge the role of alcohol in our society and develop policies that minimise the potential physical, social and emotional harms that result from its use,\" he said. AAP"}, {"response": 161, "author": "MarciaH", "date": "Tue, May  2, 2000 (17:14)", "body": "Cheery, Beer-y Kidneys Those who have suffered the excruciating pain of kidney stones usually ask themselves what they could have done differently. Pirjo Pietinen and her colleagues in Finland now think they have an answer: Drink beer. As part of an ongoing lung-cancer prevention study, Pietinen\ufffds group collected detailed dietary information from their 27,000 male volunteers. All were smokers between the ages of 50 and 69. Within about 6 years of entering the study, 329 of the participants developed kidney stones. Ordinarily, physicians advise people at high risk of recurring stones to drink plenty of liquids, especially water. Diluting the urine seems to slow the buildup of the stony calcium deposits that cause pain. However, all liquids are not equally beneficial. Studies have indicated that while coffee, tea, and alcohol tend to reduce an individual\ufffds risk of forming kidney stones, grapefruit and apple juices both foster stone production. At least one study also indicated that soft-drink consumption might cultivate stones. In these Finnish men, however, the researchers found no clear protection associated with water consumption. Then again, Pietinen notes, \"our measure of total water was not as good as it should be, because the questionnaire we used didn\ufffdt ask about water drunk as such.\" Rather, they calculated water intake based upon its usual contribution to other foods\ufffdsuch as soup or tea. Though asking questions directly about water consumption might seem an essential first step in any study of kidney stones, Pietinen points out that this was actually a re-crunching of numbers collected as part of a lung-cancer study. This also explains why her group restricted participation to individuals who smoked. Unlike other studies, the Finnish scientists found no statistically significant link between alcohol consumption and kidney-stone risk. \"What\ufffds interesting in our data,\" Pietinen told Science News Online, \"was that beer seemed to have a specific effect all its own.\" ....more at http://www.sciencenews.org/sn_arc99/9_18_99/food.htm"}, {"response": 162, "author": "MarciaH", "date": "Tue, May  2, 2000 (17:17)", "body": "See what kind of friend I am? You needed excuses to visit the Pub? I gave you a bunch of them. Okole maluna!"}, {"response": 163, "author": "sociolingo", "date": "Fri, May  5, 2000 (04:42)", "body": "Well, I did have a half pint of lager down at the bowling alley, didn't improve my score though!!!"}, {"response": 164, "author": "MarciaH", "date": "Fri, May  5, 2000 (14:11)", "body": "-sigh food conference Main Menu"}]}, {"num": 12, "subject": "chocolate", "response_count": 116, "posts": [{"response": 1, "author": "terry", "date": "Wed, Jun 11, 1997 (18:52)", "body": "This topic is dedicated to Nancy. She's on a chocolate spree!"}, {"response": 2, "author": "nancyw", "date": "Wed, Jun 11, 1997 (18:54)", "body": "In my Mercury Mail afternoon news delivery I was shocked and dismayed at science's latest foray -- a patch to deal with chocolate addiction. I thought chocolate addiction was a positive contribution to society. It is a substance that can lubricate conversations, discussions, relationships. It can sooth the savage beast. It is, in my experience, a great marketing tool. What is your favorite form? And I will keep my mind open (even though I think white chocolate is not really chocolate....)"}, {"response": 3, "author": "terry", "date": "Wed, Jun 11, 1997 (19:01)", "body": "I like the semi-sweet. Hands down, Nancy."}, {"response": 4, "author": "nancyw", "date": "Wed, Jun 11, 1997 (19:03)", "body": "Dark chocolate... food of the gods. You are man of good taste. Unless you are hacking an identity in which case you might be a woman of good taste. One does not want to jump to conclusions in the virtual community. How many am I up to?"}, {"response": 5, "author": "terry", "date": "Wed, Jun 11, 1997 (19:09)", "body": "I thought you were counting? I lost count. I'll trust your count."}, {"response": 6, "author": "nancyw", "date": "Wed, Jun 11, 1997 (19:13)", "body": "Uh-oh. I think this is 13 or 14. I don't want to be a pig anyway. Quality, not quantity, methinks, applies to both community and chocolate. I remember a comment from someone about the dominant response in chat rooms being. \"yea, I agree with that.\" Ugh."}, {"response": 7, "author": "stacey", "date": "Tue, Sep 23, 1997 (12:40)", "body": "Mmmmmmmmmmm............ What more could be said?"}, {"response": 8, "author": "terry", "date": "Wed, Sep 24, 1997 (07:52)", "body": "Do you eat chocolate before performing?"}, {"response": 9, "author": "stacey", "date": "Wed, Sep 24, 1997 (09:29)", "body": "Hmmmm.... performing what? I eat chocolate whenever my body says it wants it."}, {"response": 10, "author": "terry", "date": "Wed, Sep 24, 1997 (19:31)", "body": "I was going to let you qualify that, I'll try and stay out of trouble. I just had a Reeses peanut butter cup for desert, after dinner to a three bean casserole and Seven Grain bread with I Can't Believe It's Not Butter. Actually, I can believe it's not butter because butter doesn't spread like that."}, {"response": 11, "author": "stacey", "date": "Thu, Sep 25, 1997 (09:29)", "body": "I LOVE real butter and started using it exclusively a few years ago. A dozen little Almond Joy and Mounds last night -- Halloween giveaway size."}, {"response": 12, "author": "terry", "date": "Thu, Sep 25, 1997 (18:55)", "body": "Oh yeah, time to stock up for Halloween, never too early is it Stacey?"}, {"response": 13, "author": "stacey", "date": "Fri, Sep 26, 1997 (09:13)", "body": "never too early! I'd like to pass out candy this year, but I think we have plans. I'll buy it anyway, if we don't pass it out, I'll take care of it in other ways!"}, {"response": 14, "author": "KitchenManager", "date": "Fri, Oct 10, 1997 (05:10)", "body": "Hey, did anyone here go to Chocolate Sunday at Barton Springs Mall? WER"}, {"response": 15, "author": "terry", "date": "Sat, Oct 11, 1997 (18:53)", "body": "Nope, You didn't tell me in time! How was it?"}, {"response": 16, "author": "KitchenManager", "date": "Sat, Oct 11, 1997 (19:13)", "body": "Okay, I suppose. I entered for more publicity, top of mind presence and all, for the restaurant. Got an honorable mention for my tiramisu, but didn't place in either the popular vote or the judges vote. Maybe next year, WER"}, {"response": 17, "author": "terry", "date": "Sat, Oct 11, 1997 (21:06)", "body": "Tiramisu? Explain please."}, {"response": 18, "author": "KitchenManager", "date": "Mon, Oct 13, 1997 (00:29)", "body": "It's this Italian layered custard thingy. Ours goes like this: Ladyfingers dipped in espresso Marsala and cheese cream Chocolate chips Ladyfingers dipped in espresso Marsala and cheese cream Powdered cocoa and cinnamon And topped with two chocolate covered espresso beans The name means \"pick me up\" in Italian. WER"}, {"response": 19, "author": "stacey", "date": "Mon, Oct 13, 1997 (09:42)", "body": "no need to explain it to me... but I'll definitely volunteer my taste-testing services!"}, {"response": 20, "author": "terry", "date": "Mon, Oct 13, 1997 (13:25)", "body": "Same here, add me to the tiramisu testers club. Does it go well with coffee brewed beer?"}, {"response": 21, "author": "KitchenManager", "date": "Mon, Oct 13, 1997 (23:13)", "body": "Sorry, stacey, but I don't think I can mail one to ya. And terry, probably not, it's too sweet. WER"}, {"response": 22, "author": "stacey", "date": "Tue, Oct 14, 1997 (08:38)", "body": "Paul, you are stuck on the beer brewed w/ coffee!!! Try some and let me know what you think!"}, {"response": 23, "author": "terry", "date": "Tue, Oct 14, 1997 (13:50)", "body": "I just asked you in the last topic. OK, I will too."}, {"response": 24, "author": "terry", "date": "Tue, Oct 14, 1997 (13:51)", "body": "What was that beer brewed with coffee called again?"}, {"response": 25, "author": "KitchenManager", "date": "Tue, Oct 14, 1997 (23:34)", "body": "Red Hook makes one but I can't remember the name. That's the one I tried. I think a few others are out there also. WER"}, {"response": 26, "author": "stacey", "date": "Wed, Oct 15, 1997 (09:20)", "body": "Had the RH ESB last night -- no coffee involved."}, {"response": 27, "author": "terry", "date": "Wed, Oct 15, 1997 (13:21)", "body": "What about beer with chocolate (since that's the topic)? Are there any other exotic things brewed in to beer. I had an apricot beer recently, but somehow, it just didn't seem to mix. These are things best had separately, (imo)."}, {"response": 28, "author": "KitchenManager", "date": "Wed, Oct 15, 1997 (22:11)", "body": "Well, orange and corriander in Grand Cru's Raspberries Cherries Peaches Lemons Strawberries Jalapenos Pineapples Can't think of any others right now... WER"}, {"response": 29, "author": "stacey", "date": "Thu, Oct 16, 1997 (09:05)", "body": "Chocolate is good with anything. I believe COpper Tank's Firehouse stout had chocolate brewed in!"}, {"response": 30, "author": "terry", "date": "Thu, Oct 16, 1997 (09:29)", "body": "Anyone fund of Dutch chocolate? Any recommendations?"}, {"response": 31, "author": "stacey", "date": "Thu, Oct 30, 1997 (10:04)", "body": "Oooh! Here comes trick o treating! Gotta love those chocolate treats. I usually buy 3 bags for passing out to neighborhood kids. Lucky for me we don't hav every many young children in the neighborhood... LEFTOVERS!"}, {"response": 32, "author": "KitchenManager", "date": "Thu, Oct 30, 1997 (12:08)", "body": "The remaining young children? WER"}, {"response": 33, "author": "stacey", "date": "Thu, Oct 30, 1997 (12:13)", "body": "Well, it depends on what kind of mood I'm in."}, {"response": 34, "author": "KitchenManager", "date": "Fri, Oct 31, 1997 (00:03)", "body": "Good point! WER"}, {"response": 35, "author": "stacey", "date": "Wed, Nov  5, 1997 (10:57)", "body": "Had a craving... at half a bag of Nestle semi-sweet morsels that I had stashed in the freezer for cookies at a later date. Not as dark and rich as Godiva dark chocolates but... in a pinch they did just fine!"}, {"response": 36, "author": "terry", "date": "Wed, Nov  5, 1997 (11:11)", "body": "I like semi-sweet! Better than any other chocolate."}, {"response": 37, "author": "stacey", "date": "Wed, Nov  5, 1997 (11:16)", "body": "Not better than bitter dark chocolate dipped in clotted cream!!!"}, {"response": 38, "author": "KitchenManager", "date": "Wed, Nov  5, 1997 (13:49)", "body": "I've never experienced that particular delicacy, stacey. WER"}, {"response": 39, "author": "Clara", "date": "Wed, Nov 12, 1997 (21:56)", "body": "Today I ate a bag of hugs, and kisses. It was very good.Then after that I had some chocolate milk.. He He"}, {"response": 41, "author": "stacey", "date": "Thu, Nov 13, 1997 (09:35)", "body": "only a day after the doctor visit and I decided I could have some semi-sweet chocolate. I wished the caffeine out of it first."}, {"response": 42, "author": "terry", "date": "Thu, Nov 13, 1997 (09:43)", "body": "Caffeine in chocolate, can it be?"}, {"response": 43, "author": "stacey", "date": "Thu, Nov 13, 1997 (12:44)", "body": "unfortunately, yes."}, {"response": 45, "author": "stacey", "date": "Wed, Nov 19, 1997 (10:53)", "body": "Man, you are into the 'flavors of the month\" no?"}, {"response": 47, "author": "stacey", "date": "Thu, Nov 20, 1997 (13:42)", "body": "We could use cocoa butter massage oil! Does that count?"}, {"response": 49, "author": "stacey", "date": "Fri, Nov 21, 1997 (10:34)", "body": "Ackkkk! Can I vent here?!?!? I just finished a \"discussion\" and am VERYYYYYYYY frustrated. okay, i'm better. of course I typed out paragraphs of what just happened and then erased them all for fear of ruining everyone's good morning. but i feel a little better now."}, {"response": 51, "author": "stacey", "date": "Fri, Nov 21, 1997 (10:51)", "body": "co-worker!!! She's about to get herself booted out of the district and I'm done trying to prevent it. School systems are renowned for wallowing and encouraging mediocrity but she's just a dumb ass. Oops. sorry."}, {"response": 54, "author": "stacey", "date": "Thu, Mar  5, 1998 (16:58)", "body": "fine by me. you'd only be erasing the moaning and groaning of several sweet-tempered women!"}, {"response": 55, "author": "autumn", "date": "Fri, Mar  6, 1998 (16:18)", "body": "Bring it on!"}, {"response": 56, "author": "KitchenManager", "date": "Tue, Jul 21, 1998 (16:14)", "body": "...chocolate lovers will delight in the third annual \"Chocolate Sunday\" August, 23, 1998, a chocolate tasting featuring the finest restaurants and chocolatiers in Austin!"}, {"response": 57, "author": "terry", "date": "Tue, Jul 21, 1998 (16:52)", "body": "Where?"}, {"response": 58, "author": "KitchenManager", "date": "Tue, Jul 21, 1998 (19:30)", "body": "Barton Creek Square Mall, from 2 to 5 pm"}, {"response": 59, "author": "mikeg", "date": "Wed, Nov  4, 1998 (14:13)", "body": "Does anyone know how to make chocolate fondu? I want to make it for Michelle's birthday this weekend."}, {"response": 60, "author": "KitchenManager", "date": "Wed, Nov  4, 1998 (14:15)", "body": "I'll find a couple of recipes and post them for ya... I'm sure Ree will have more experience with it than I do..."}, {"response": 61, "author": "KitchenManager", "date": "Wed, Nov  4, 1998 (14:59)", "body": "ok, here goes... Chocolate-Orange Fondue 6 ounces chocolate bits 2 tablespoons butter 2 fluid ounces orange juice 1 tablespoon grated orange rind Combine all ingredients in a fondue pot and place over low heat. Stir until chocolate is melted. Keep warm over flame. Chocolate Fondue 2 tablespoons honey or light corn syrup 4 fluid ounces light cream or half and half 9 ounce bar of milk chocolate 2 fluid ounces finely chopped pecans 1 teaspoon vanilla Heat the honey and cream in a fondue pot over flame. Break the chocolate in small pieces and add to honey mixture. Heat, stirring constantly, until chocolate is melted. Stir in pecans and vanilla. Keep warm. Chocolate-Marshmallow Fondue pinch of cinnamon 1 teaspoon sugar 6 fluid ounces of heavy cream 12 ounces sweet cooking chocolate 4 fluid ounces miniature marshmallows 2 tablespoons brandy Mix the cinnamon and sugar in a 2-cup fondue pot and blend in the cream. Add the chocolate and cook over very low heat, stirring frequently, until chocolate melts and mixture is smooth. Add the marshmallows and stir until melted. Stir in the brandy. Place fondue pot on stand over very low heat."}, {"response": 62, "author": "mikeg", "date": "Wed, Nov  4, 1998 (17:03)", "body": "Cheers, wer - I'll try it out and report back :)"}, {"response": 63, "author": "KitchenManager", "date": "Wed, Nov  4, 1998 (17:31)", "body": "here's two more... Quick Chocolate Fondue Sauce I 8 fluid ounces semisweet chocolate pieces 4 fluid ounces evaporated milk Combine above and stir in a heavy saucepan over low heat until smooth. Keep warm in a fondue pan. Quick Chocolate Fondue Sauce II 2 squares chopped unsweetened chocolate 1/2 cup sugar 3 fluid ounces warm milk, cream, coffee or sherry 1/2 teaspoon vanilla or rum pinch of salt Put all ingredients into an elctric blender or food processor, and blend until smooth. Heat in a fondue pan. Good luck, Mike. Wonder how Michelle's are dipped in chocolate fondue? Hmmm..."}, {"response": 64, "author": "riette", "date": "Thu, Nov  5, 1998 (00:53)", "body": "Oh, wow, that sounds great! This is what I'll make for Chris' next birthday, since he's a serious chocomaniac."}, {"response": 65, "author": "KitchenManager", "date": "Wed, Nov 18, 1998 (19:34)", "body": "The reknowned Paris Salon du Chocolat is playing for the first time in New York City, from November 27 through December 1, at the historic Puck Building at 293 Lafayette Street. Event International, the producers of the Paris Salon, which attracted 80,000 visitors last fall, are bringing the show across the Atlantic to cause a Manhattan brownout. Food Arts is the official magazine of the culinary demos and seminars. A five-day fantasia devoted entirely to chocolate will allow visitors to thoroughly explore the many facets of this favored flavor at tastings, seminars, demos, interactive exhibits, and a bookstore. Parisian big guns, namely patissier Pierre Herme, credited with revolutionizing French pastry fashions and who is relocating to New York City to work with David Bouley; legendary baking impresario/pastry chef/educator Gaston Lenotre; and Maison du Chocolat's Robert Linxe will strut their stuff alongside such U.S. resident talents as Jacques Torres, Andrew Shotts, Dan Budd, and Bruno Feldeisen. New York pastry prestidigitator Francois Payard plans to produce magical chocolate animals and a warm chocolate tart, Bill Yosses will whip up white chocolate mousse, and Wayne Brachman will maintain his maverick reputation with his take on Ring Dings and Oreos. Cake meisters Rose Levy Beranbaum and Colette Peters will also demo chocolate creations from their cookbooks. Food Arts' Michael and Ariane Batterberry will delve into dessert menu trends with a panel of bellwether chefs at 5 p.m. Sunday, November 29. --Beverly Stephen in the November 1998 issue of Food Arts"}, {"response": 66, "author": "KitchenManager", "date": "Wed, Nov 18, 1998 (19:35)", "body": "(fyi, topic 27 isn't currently accepting new responses...)"}, {"response": 67, "author": "TIM", "date": "Wed, Nov 18, 1998 (20:30)", "body": "Wow!! a food fest for chocoholics!!"}, {"response": 68, "author": "riette", "date": "Thu, Nov 19, 1998 (00:56)", "body": "That would never happen in Switzerland - people here don't like getting their hands dirty. Wer, Why?"}, {"response": 69, "author": "TIM", "date": "Thu, Nov 19, 1998 (01:04)", "body": "Sounds like the people in Switzerland need to lighten up."}, {"response": 70, "author": "KitchenManager", "date": "Thu, Nov 19, 1998 (23:20)", "body": "Why what?"}, {"response": 71, "author": "riette", "date": "Fri, Nov 20, 1998 (00:38)", "body": "Why couldn't one respond in topic 27? Tim, the people in Switzerland would be as lit up as their christmas trees if they were merely conservative.... But that's a gross generelization - one of my best friends is a swiss girl; then again, she's married to an Indian, and has lived abroad for many years. Yes, I think that's the problem with the majority of Swiss people - they never leave."}, {"response": 72, "author": "TIM", "date": "Fri, Nov 20, 1998 (00:46)", "body": "Maybe they are afraid to leave. They have become so set in their ways, that they are afraid of change."}, {"response": 73, "author": "riette", "date": "Sat, Nov 21, 1998 (00:22)", "body": "If you ask me, they're afraid to LIVE, nevermind to change!"}, {"response": 74, "author": "TIM", "date": "Sat, Nov 21, 1998 (00:22)", "body": "To truely live, one must be ready to embrace the newness of life. Life is not static, it is vibrant, in a constant state of flux. That is the difference between living and merely existing. If a person is afraid of change, then they are not really living. I have an example of this: In the conference on music, when everyone is talking about the music they listen to, I have heard very little new music mentioned. If you can't embrace the new, you are no longer living. You are just biding your time until you die."}, {"response": 75, "author": "TIM", "date": "Sun, Nov 22, 1998 (02:29)", "body": "More on that: If you just try, you can walk out into the same field every day, and see something new, or you can see the same old thing. It's up to you."}, {"response": 76, "author": "autumn", "date": "Sun, Nov 22, 1998 (21:28)", "body": "A thing of value sometimes has to stand the test of time (music, books, etc.) That is the difference between a thing being faddish and possessing enduring significance."}, {"response": 77, "author": "riette", "date": "Mon, Nov 23, 1998 (00:38)", "body": "Go, Mick Jagger, go! No, but I agree. I think that physically humans are designed to grow towards death, but emotionally we should strive to grow towards life - only then can we be ready for what comes after the body's decay."}, {"response": 78, "author": "TIM", "date": "Mon, Nov 23, 1998 (00:43)", "body": "Riette, I could not have put it better myself."}, {"response": 79, "author": "riette", "date": "Mon, Nov 23, 1998 (06:51)", "body": "Oh, I bet you could! You're much better at this sort of thing."}, {"response": 80, "author": "TIM", "date": "Mon, Nov 23, 1998 (10:24)", "body": "Not really, Riette, Not really. Different, perhaps but defifitely not better. You can come up with a way of saying something, so well that it cannot possibly be improved upon. I'm not that good."}, {"response": 81, "author": "riette", "date": "Tue, Nov 24, 1998 (00:23)", "body": "And what is your excuse of underestimating yourself?"}, {"response": 82, "author": "TIM", "date": "Tue, Nov 24, 1998 (00:38)", "body": "I did not say that I wasn't any good. I just meant that from time to time you come up with a masterpiece. I don't."}, {"response": 83, "author": "riette", "date": "Wed, Nov 25, 1998 (00:56)", "body": "There he goes again! Well, nevermind what you think - I think yours are very nice, now that you've shown me..."}, {"response": 84, "author": "TIM", "date": "Wed, Nov 25, 1998 (08:44)", "body": "Hey Riette! It's beginning to sound like we are playing at show and tell here."}, {"response": 85, "author": "riette", "date": "Wed, Nov 25, 1998 (10:19)", "body": "Do you mind?"}, {"response": 86, "author": "TIM", "date": "Wed, Nov 25, 1998 (12:05)", "body": "No Riette, not at all. In situations like this, I like the coast guard motto: SEMPER PARATIS."}, {"response": 87, "author": "riette", "date": "Thu, Nov 26, 1998 (00:55)", "body": "Which would mean?"}, {"response": 88, "author": "TIM", "date": "Thu, Nov 26, 1998 (01:26)", "body": "Semper Paratis is always ready. The Marine corps motto is Semper Fidelis which means always faithful. Semper Fi is a shortened form of this."}, {"response": 89, "author": "riette", "date": "Thu, Nov 26, 1998 (09:58)", "body": "Viva Semper Paratis!"}, {"response": 90, "author": "TIM", "date": "Thu, Nov 26, 1998 (16:36)", "body": "Vive l'amour, Vive L'amour, Vive la difference!!!"}, {"response": 91, "author": "riette", "date": "Fri, Nov 27, 1998 (00:27)", "body": "But I'm not armoured!"}, {"response": 92, "author": "TIM", "date": "Fri, Nov 27, 1998 (00:38)", "body": "Thank GOD, For little favors, Riette."}, {"response": 93, "author": "riette", "date": "Fri, Nov 27, 1998 (00:47)", "body": "I have other kinds of weapons though....and all of them are accurate!"}, {"response": 94, "author": "TIM", "date": "Fri, Nov 27, 1998 (00:53)", "body": "I have little doubt of your accuracy, Riette."}, {"response": 95, "author": "riette", "date": "Fri, Nov 27, 1998 (15:06)", "body": "And some person sent me the nicest chocolate today - I don't know why or for what purpose. But I have a birthday coming up, so I assume it's from a secret admirer or something. Not sure though."}, {"response": 96, "author": "TIM", "date": "Fri, Nov 27, 1998 (15:14)", "body": "Why don't you read the card/ Riette?"}, {"response": 97, "author": "riette", "date": "Sat, Nov 28, 1998 (00:26)", "body": "What card? There wasn't a card with it! I looked and looked and looked - but nothing!"}, {"response": 98, "author": "TIM", "date": "Sat, Nov 28, 1998 (00:32)", "body": "Just a suggestion, Riette, Just a suggestion. There usually is a card."}, {"response": 99, "author": "riette", "date": "Sat, Nov 28, 1998 (14:38)", "body": "Well, this seems to be no ordinary admirer then - I'll have to pay very close attention to his next move. But I'll let you know what happens. It excites me to bits!"}, {"response": 100, "author": "TIM", "date": "Sat, Nov 28, 1998 (14:44)", "body": "I'm glad to hear that Riette. But, really, there is supposed to be a card."}, {"response": 101, "author": "riette", "date": "Sun, Nov 29, 1998 (00:57)", "body": "I know - I mean, that would be the normal procedure, wouldn't it? I'm sure he just put it in the wrong girl's box!!! ha-ha!"}, {"response": 102, "author": "TIM", "date": "Sun, Nov 29, 1998 (01:05)", "body": "Riette, That is a good one, Except the entire shipment went to the same place."}, {"response": 103, "author": "riette", "date": "Sun, Nov 29, 1998 (01:07)", "body": "I've heard THAT one before! I'm sure it just self-destructed for fear of shocking a girl of my degree of innocence...."}, {"response": 104, "author": "TIM", "date": "Sun, Nov 29, 1998 (09:23)", "body": "Else, Riette, The shipping department found it so amusing that they kept it."}, {"response": 105, "author": "autumn", "date": "Sun, Nov 29, 1998 (20:11)", "body": "You two are getting so cute it's making me sick. :-)"}, {"response": 106, "author": "TIM", "date": "Mon, Nov 30, 1998 (00:05)", "body": "Aw, Autumn, Live a little. Stop the world and get off for a bit."}, {"response": 107, "author": "riette", "date": "Mon, Nov 30, 1998 (00:52)", "body": "What have you been up to lately, girl??? How are the girls? For chocolate I'll get cute with ANYONE!!! ha-ha!"}, {"response": 108, "author": "TIM", "date": "Mon, Nov 30, 1998 (01:04)", "body": "Say things like that Riette, and soon you'll need a warehouse!!"}, {"response": 109, "author": "riette", "date": "Mon, Nov 30, 1998 (01:04)", "body": "And a cattle scale to watch my figure on!"}, {"response": 110, "author": "TIM", "date": "Mon, Nov 30, 1998 (01:04)", "body": "With your metabolism, Riette, I doubt it"}, {"response": 111, "author": "riette", "date": "Tue, Dec  1, 1998 (00:37)", "body": "I don't do that metabolism thing! The only reason why I don't look like Dumbo's mama, is because the one thing I like more than chocolates, is fruit - and that's what I overeat on mostly. Thank heavens, otherwise - holy elephant!"}, {"response": 112, "author": "KitchenManager", "date": "Tue, Dec  1, 1998 (21:25)", "body": "Thanks, Autumn..."}, {"response": 113, "author": "riette", "date": "Wed, Dec  2, 1998 (00:45)", "body": "Wer, if you have a problem with the fact that Tim and I seem to be the only two people taking part in the conference nowadays, why don't you tell Tim and me so? Or better yet, why don't you get off your lazy ar$e and join in as you used to? I asked you all nicely in another conference to come back so that we could have marathons like we used to, but naturally, as has been the case for months, nobody considered it a worthy request. So how long do you expect a person to lick your ar$e before they get fed up with it, and talk to people where the effort comes from both sides?"}, {"response": 114, "author": "riette", "date": "Wed, Dec  2, 1998 (00:46)", "body": "Tim, THAT'S how I get horrible."}, {"response": 115, "author": "KitchenManager", "date": "Wed, Dec  2, 1998 (12:07)", "body": "Riette--I am trying, albeit quite ineffectively. The same comments above about you and Tim have been said about Stacey and I (and still are occasionally) and about Nick and Wolf. That is the only reason I commented to Autumn. It was an established pattern. I've posted it in two confs already this morning, but doing so again here seems appropriate, as well. Please forgive anything offensive that I have said, as it was not done intentionally to hurt or harm. I am sorry."}, {"response": 116, "author": "riette", "date": "Thu, Dec  3, 1998 (00:12)", "body": "That's alright, Wer. Don't you see that all I want is for you and Tim to kiss and make up so that the conference can be what it used to be? I've been wondering lately what I'm doing here. It just doesn't seem worth it anymore."}, {"response": 117, "author": "TIM", "date": "Tue, Dec  8, 1998 (18:07)", "body": "I've been an ass. I'll admit it. and I'll forget anything happened. But I draw the line at kissing another man. I'll do it by proxy though if the proxy is right"}, {"response": 118, "author": "KitchenManager", "date": "Tue, Dec  8, 1998 (23:14)", "body": "\"I'll forget anything happened.\" Unfortunately, Tim, the rest of us won't. Doesn't mean you aren't welcome to stay, however."}, {"response": 119, "author": "sociolingo", "date": "Fri, Jul 14, 2000 (06:30)", "body": "The Rules of Chocolate..... If you've got melted chocolate all over your hands, you're eating it too slowly. Chocolate covered raisins, cherries, orange slices & strawberries all count as fruit, so eat as many as you want. The problem: How to get 2 pounds of chocolate home from the store in ahot car. The solution: Eat it in the parking lot. Diet tip: Eat a chocolate bar before each meal. It'll take the edge off your appetite and you'll eat less. A nice box of chocolates can provide your total daily intake of calories in one place. Isn't that handy? If you can't eat all your chocolate, it will keep in the freezer. (But if you can't eat all your chocolate, what's wrong with you?) If calories are an issue, store your chocolate on top of the fridge. Calories are afraid of heights, and they will jump out of the chocolate to protect themselves. Money talks. Chocolate sings. Q. Why is there no such organization as Chocoholics Anonymous? A. Because no one wants to quit. If not for chocolate, there would be no need for control top pantyhose. An entire garment industry would be devastated. Put \"eat chocolate\" at the top of your list of things to do today. That way, at least you'll get one thing done. Chocolate is a health food. Chocolate is derived from cacao beans. Bean = vegetable. Sugar is derived either from sugar beets or cane, both vegetables. And, of course, the milk/cream is dairy. So eat more chocolate to meet the dietary requirements for daily vegetable intake."}, {"response": 120, "author": "MarciaH", "date": "Fri, Jul 14, 2000 (23:50)", "body": "This is priceless, Maggie! I copied it and sent it to a few friends. Funny thing about chocolate in Hilo - not fattening!"}, {"response": 121, "author": "sociolingo", "date": "Sat, Jul 15, 2000 (03:47)", "body": "On my way........ (HOW much was the fare????) A friend of mine has put it on the fridge to ward off the 'chocolate AGAIN' comments"}, {"response": 122, "author": "MarciaH", "date": "Sat, Jul 15, 2000 (15:30)", "body": "When I see teeth marks on your chocolate-scented candle, I'll take up a collection and get you here somehow!!!"}, {"response": 123, "author": "sociolingo", "date": "Wed, Jul 19, 2000 (01:34)", "body": "(candle's in the post ....... just joking! Maybe next year .....) food conference Main Menu"}]}, {"num": 13, "subject": "More coffee, More coffee, More coffee", "response_count": 80, "posts": [{"response": 1, "author": "CotC", "date": "Wed, Nov 12, 1997 (10:57)", "body": "No, no, NO!... Room-temperature espresso enema!"}, {"response": 2, "author": "stacey", "date": "Wed, Nov 12, 1997 (12:29)", "body": "sad, sad news... I spent yesterday (my day off!) in doctors offices and the \"voice of reason\" went off the deep end IMO when she recommended I give up all caffeine (including chocolate) I am in mourning and think I shall drown my sorrows in a double cap!"}, {"response": 4, "author": "terry", "date": "Wed, Nov 12, 1997 (12:38)", "body": "Don't worry, we'll be your support group!"}, {"response": 5, "author": "stacey", "date": "Wed, Nov 12, 1997 (12:43)", "body": "Honestly... seems like I am high risk for breast cancer with relatives on both maternal and paternal sides having dealt with it. \"Studies\" link breast cancer to high fat and high caffeine diets... I asked whether it was the high fat diet or people with high body fat percentages were at risk (because I'm definitely one but not the other) she said her recommendation was to lower fat AND eliminate caffeine. I'm trying to find that 'fine' line between healthy and happy."}, {"response": 7, "author": "terry", "date": "Wed, Nov 12, 1997 (13:22)", "body": "Is that going to be tough? Can you do it?"}, {"response": 8, "author": "stacey", "date": "Thu, Nov 13, 1997 (09:39)", "body": "My health is valuable to me but if I am forced to cut out something I enjoy very much... well yesterday I couldn't (did not try to) resist a bit of semi-sweet chocolate BUT I did buy new decaf teas and am still drinking decaf coffee. Because I don't eat meat, my fat consumption is pretty much from dairy and the HDL cholesterols I get in olives and avocados. I again, refuse to give up some seemingly simple pleasures (like REAL cheese) but I will try to use more olive oil instead of butter in my cooking. If someone made it a dare, of course I COULD do it. But do I want to?"}, {"response": 9, "author": "terry", "date": "Thu, Nov 13, 1997 (09:44)", "body": "Keep listening to that inner voice."}, {"response": 10, "author": "stacey", "date": "Thu, Nov 13, 1997 (12:45)", "body": "It's pretty loud... hard to avoid!"}, {"response": 11, "author": "terry", "date": "Thu, Nov 13, 1997 (14:55)", "body": "No coffee for me today so far, and it's 2:09 !"}, {"response": 13, "author": "terry", "date": "Fri, Nov 14, 1997 (05:12)", "body": "No, no, no. You might keel over. DO NOT drink our allotments. Yesterday was a no coffee day pour moi!"}, {"response": 14, "author": "stacey", "date": "Fri, Nov 14, 1997 (09:49)", "body": "\u001b[BAnd today???? \u001b[BI'm doing the tea thing -- with honey. It's actually a loose tea I picked up in Austin called \"sereni-tea\" Corny, eh? A good combonation of mint, chamomille and yarrow."}, {"response": 15, "author": "terry", "date": "Fri, Nov 14, 1997 (11:35)", "body": "YOu *MUST* know this Stacey. There is a way cool lady I met from Denver who does the most killer coffee substitutes imaginable. I must get this info to you soon."}, {"response": 16, "author": "stacey", "date": "Fri, Nov 14, 1997 (12:05)", "body": "Send quick... faaaaadddddddinggggggggggg."}, {"response": 17, "author": "terry", "date": "Fri, Nov 14, 1997 (13:09)", "body": "It's somewhere . . . in my memory banks . . . searching . . ."}, {"response": 18, "author": "stacey", "date": "Mon, Nov 17, 1997 (09:48)", "body": "I'm on a loose tea kick now!"}, {"response": 19, "author": "terry", "date": "Mon, Nov 17, 1997 (10:59)", "body": "Still searching . . . I can see her clearly."}, {"response": 20, "author": "stacey", "date": "Mon, Nov 17, 1997 (11:05)", "body": "C'mon, Mr. Detail-Oriented."}, {"response": 21, "author": "CotC", "date": "Mon, Nov 17, 1997 (12:09)", "body": "I'm hyper-sensitive to caffeine (no snickering, WER!!) but I've recently found a fun and effective way to counteract it if'n I drink it too late at night and NEED to go to sleep. Valerian root and Melatonin produce quite the synergistic effect (in me, anyway) and have the added effect of producing some truly _funky_ dreams! Then I'm all well-rested in the AM for mo' coffee, mo' coffee, MO'!"}, {"response": 22, "author": "stacey", "date": "Mon, Nov 17, 1997 (12:28)", "body": "ever thought of switching to half caf/ half decaf? That's how I weened myself."}, {"response": 23, "author": "CotC", "date": "Tue, Nov 18, 1997 (10:24)", "body": "But where's the fun in that?"}, {"response": 24, "author": "stacey", "date": "Tue, Nov 18, 1997 (10:55)", "body": "Well, after you've been off caffeinated coffee for awhile, half caf is a LOT of fun!"}, {"response": 25, "author": "terry", "date": "Tue, Nov 18, 1997 (10:58)", "body": "Drinking coffee again today. Can't seem to cut it out."}, {"response": 26, "author": "stacey", "date": "Tue, Nov 18, 1997 (11:02)", "body": "I am too -- decaf with half and half and some dulce -- dessert coffee!"}, {"response": 27, "author": "terry", "date": "Tue, Nov 18, 1997 (15:04)", "body": "dulce in coffee, as in seaweed?"}, {"response": 28, "author": "stacey", "date": "Wed, Nov 19, 1997 (10:54)", "body": "no, sugar with a typo!"}, {"response": 30, "author": "terry", "date": "Thu, Nov 20, 1997 (13:34)", "body": "Tiny bit o java today."}, {"response": 31, "author": "stacey", "date": "Thu, Nov 20, 1997 (13:43)", "body": "Decaf Colorado Blend"}, {"response": 33, "author": "stacey", "date": "Mon, Dec 15, 1997 (18:28)", "body": "YUK!"}, {"response": 34, "author": "terry", "date": "Mon, Dec 15, 1997 (23:20)", "body": "Are you getting laid back km?"}, {"response": 36, "author": "Wolf", "date": "Tue, Dec 16, 1997 (18:10)", "body": "ohmigod, wer's at a loss for words!"}, {"response": 37, "author": "stacey", "date": "Wed, Dec 17, 1997 (10:03)", "body": "and it's shaking the foundation of my existence!! C'mon WER.... SAY SOMETHING!!! *giggle*"}, {"response": 39, "author": "stacey", "date": "Wed, Dec 17, 1997 (18:41)", "body": "*smile*"}, {"response": 41, "author": "stacey", "date": "Fri, Dec 19, 1997 (18:22)", "body": "thank you for the compliment hope I pass the inevitable comparison test! a mighty subjective matter but I'll give it a whirl."}, {"response": 42, "author": "KitchenManager", "date": "Sat, Jul 25, 1998 (02:42)", "body": "(you did just fine, btw, Stace...) The coffee beer is out again, it's Red Hook Double Black Stout. That's right, kids, a stout beer brewed with Starbucks coffee... (just cross-posting the words makes my mouth water!)"}, {"response": 43, "author": "riette", "date": "Sat, Jul 25, 1998 (03:47)", "body": "I don't like coffee - can't even make it."}, {"response": 44, "author": "autumn", "date": "Sun, Jul 26, 1998 (21:15)", "body": "Coffee is YUM--but not in the summer."}, {"response": 45, "author": "KitchenManager", "date": "Sun, Jul 26, 1998 (23:13)", "body": "how about on autumn? (and, btw, that's why double ice caps were invented...)"}, {"response": 46, "author": "riette", "date": "Mon, Jul 27, 1998 (00:50)", "body": "yuksies"}, {"response": 47, "author": "terry", "date": "Mon, Jul 27, 1998 (09:28)", "body": "Hey, I like those iced cappucinos at Borders cafe. Good stuff."}, {"response": 48, "author": "riette", "date": "Mon, Jul 27, 1998 (11:14)", "body": "The very idea gives me the shivers!"}, {"response": 49, "author": "autumn", "date": "Mon, Jul 27, 1998 (11:14)", "body": "HA HA, wer! Those iced thingies remind me of a Slurpee."}, {"response": 50, "author": "KitchenManager", "date": "Mon, Jul 27, 1998 (11:14)", "body": "and, around here 7-11's sell cappucino Slurpee thingys..."}, {"response": 51, "author": "riette", "date": "Mon, Jul 27, 1998 (11:14)", "body": "The only thing I like to slurp is frozen Coke."}, {"response": 52, "author": "autumn", "date": "Thu, Jul 30, 1998 (21:14)", "body": "I was in the 7-11 last night at midnight (!) and noticed their banner proclaimed French Vanilla cappucino coolers. It made my skin crawl to think about it."}, {"response": 53, "author": "KitchenManager", "date": "Thu, Jul 30, 1998 (22:07)", "body": "http://www.coffeetalk.com/"}, {"response": 54, "author": "mikeg", "date": "Mon, Sep 28, 1998 (17:14)", "body": "cofffeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee"}, {"response": 55, "author": "riette", "date": "Tue, Sep 29, 1998 (00:50)", "body": "noooooooooooooooooooooooo!"}, {"response": 56, "author": "stacey", "date": "Tue, Sep 29, 1998 (07:40)", "body": "yeeeeeeeeeeeeeesssssssssssssssss!"}, {"response": 57, "author": "riette", "date": "Tue, Sep 29, 1998 (09:29)", "body": "You also a big coffee drinker. The idea sounds so cosy to me - pity the taste makes me shiver."}, {"response": 58, "author": "terry", "date": "Tue, Sep 29, 1998 (10:16)", "body": "What do you like to drink in the morning Riette, tea?"}, {"response": 59, "author": "mikeg", "date": "Tue, Sep 29, 1998 (20:46)", "body": "mmmmmmmmm teeeeeeeeeeeeeeeeeeeaaaaaaaaaaaaaaaa"}, {"response": 60, "author": "KitchenManager", "date": "Wed, Sep 30, 1998 (00:13)", "body": "leeeeeooooonnnnniiiii"}, {"response": 61, "author": "riette", "date": "Wed, Sep 30, 1998 (06:14)", "body": "A can of Coke does fine for me."}, {"response": 62, "author": "autumn", "date": "Wed, Sep 30, 1998 (22:25)", "body": "(*shudder*)"}, {"response": 63, "author": "riette", "date": "Thu, Oct  1, 1998 (00:51)", "body": "Same thing, though, isn't it? Lots of cafe\ufffdne, except one can swallow the Pill down without burning your throat to bits."}, {"response": 64, "author": "TIM", "date": "Tue, Dec  8, 1998 (18:09)", "body": "What kind of pill burns your throat? Sorry, could not resist!"}, {"response": 65, "author": "riette", "date": "Fri, Jan 15, 1999 (03:50)", "body": "Does your mother know you're here???"}, {"response": 66, "author": "PT", "date": "Fri, Jan 15, 1999 (16:55)", "body": "Of course she does. She also has a computer."}, {"response": 67, "author": "MarciaH", "date": "Sun, Feb 20, 2000 (22:19)", "body": "Whatcha wanta know about Kona Coffee except that straight it is not drinkable in my discerning palate's opinion. Waaaaay too bitter. Eats bowls off of Battleship silverware. takes the bottom out of your cup and stomach simultaneously. Blended, it is superb."}, {"response": 68, "author": "MarciaH", "date": "Tue, Jun 13, 2000 (15:29)", "body": "Coffee with Drambuie Who can resist the smooth silky texture of this delicious liqueur - Drambuie - a recipe gifted to The Mackinnons of Strathaird by Bonnie Prince Charlie. As a fugitive in Skye while fleeing from the English forces, Bonnie Prince Charlie took refuge with the Mackinnons on Skye who offered him shelter. In return for their hospitality, he gave them this recipe for his own liqueur. Still made to this day from that secret recipe based on whisky, Drambuie is THE liqueur of Scotland. Ingredients: -1 measure of Drambuie -1 - 2 teaspoons soft brown sugar -pot of strong coffee -double cream To serve - Warm for each serving a \"comfortable to hold\" stemmed glass or glazed stemmed goblet. Put in the Drambuie, stir in the brown sugar and fill with coffee to one inch below the rim. Stir until the sugar is completely dissolved, then pour the cream over the back of a silver (if possible) teaspoon so that it floats on the surface. Do not stir again."}, {"response": 69, "author": "terry", "date": "Tue, Jun 13, 2000 (19:54)", "body": "Boy, that's sure worth a try. How about Kahlua and Coffee?"}, {"response": 70, "author": "MarciaH", "date": "Tue, Jun 13, 2000 (21:38)", "body": "We ate early so did not indulge in either the coffee (still too warm outside) or the Kahlua. However, later on...*sigh* It would have been wonderful later... (wrong company.....*bigger sigh*)"}, {"response": 71, "author": "sociolingo", "date": "Wed, Jun 14, 2000 (02:08)", "body": "Needed coffee last night to offset the effects of red wine and an irritating 22 year old!!! Still slept like a log."}, {"response": 72, "author": "sprin5", "date": "Wed, Jun 14, 2000 (08:01)", "body": "What's up with the 22 year old?"}, {"response": 73, "author": "sociolingo", "date": "Wed, Jun 14, 2000 (16:50)", "body": "Hormones mostly!!!! (Love!!!) .... and a mother who is in thesis and too small house crisis"}, {"response": 74, "author": "MarciaH", "date": "Thu, Jun 15, 2000 (00:24)", "body": "Sounds like normal household madness this time of year. You know, it is when the sap rises *grin*"}, {"response": 75, "author": "sociolingo", "date": "Fri, Jun 16, 2000 (09:38)", "body": "Well, someone put a tap on it please - I'm drowning!!!"}, {"response": 76, "author": "MarciaH", "date": "Fri, Jun 16, 2000 (22:58)", "body": "I hear you! I would laugh but it is no laughing matter...*sigh* and Sugar maples are not old world trees. sigh"}, {"response": 77, "author": "sociolingo", "date": "Sat, Jun 17, 2000 (03:26)", "body": "Coffee, PLEASE someone!!!! How about Columbian, nice and strong and tasty."}, {"response": 78, "author": "MarciaH", "date": "Sat, Jun 17, 2000 (16:06)", "body": "Kona is good... One cup at night will keep you awake for days on end."}, {"response": 79, "author": "sociolingo", "date": "Sat, Jun 17, 2000 (17:04)", "body": "I think I'll settle for a milky one right now, and hope I sleep"}, {"response": 80, "author": "autumn", "date": "Mon, Jun 19, 2000 (21:18)", "body": "A strong shot of kahlua, and you'll be out all night."}, {"response": 81, "author": "MarciaH", "date": "Tue, Jun 20, 2000 (00:06)", "body": "about now, that sounds great. Better than those Long Island Iced Teas you were imbibing last summer?"}, {"response": 82, "author": "autumn", "date": "Sat, Jun 24, 2000 (16:29)", "body": "Ho ho, don't get me started! This year's passion is Hard Lemonade."}, {"response": 83, "author": "sociolingo", "date": "Mon, Jun 26, 2000 (04:12)", "body": "What on earth is that???? A SOFT drink???? *grin* Trying desperately to replace coffee with iced water and lemon. Have succeeded so far (it's 10 am)"}, {"response": 84, "author": "MarciaH", "date": "Thu, Jun 29, 2000 (21:12)", "body": "Nuthin soft about \"Hard\" anything in America. It means a liberal amount of one or another adult beverage has been added."}, {"response": 85, "author": "sociolingo", "date": "Fri, Jun 30, 2000 (01:32)", "body": "oh - Hooch! (that's what one brand here calls it!)"}, {"response": 86, "author": "MarciaH", "date": "Fri, Jun 30, 2000 (15:48)", "body": "been called that here, as well..."}, {"response": 87, "author": "autumn", "date": "Sat, Jul  1, 2000 (23:00)", "body": "This is much classier than common hooch...:-)"}, {"response": 88, "author": "sociolingo", "date": "Mon, Jul  3, 2000 (04:58)", "body": "Hooch is the brand name here - there are a lot of different ones out now - popular at parties. My daughters drink them. food conference Main Menu"}]}, {"num": 14, "subject": "This is how you do it...", "response_count": 44, "posts": [{"response": 1, "author": "CotC", "date": "Sat, Nov 15, 1997 (12:40)", "body": "The Long Procedure for Making Palm Crosses: 1. First ask yourself: What is the worst that can happen? 2. Start sucking on a lemon in Kansas City. 3. Detail the restrictions. Be Prepared. 4. Examine Paradigm Shifts and Aeonics (illiterates need not breed). 5. Have fun whether you like it or not. 6. Pinch and roll method is best. The path of right is just before you. 7. The four seasons are salt, pepper, mustard, and vinegar. Help spread the Universal Life! The bad news is: there is a Hell. You decide as you listen to your media leaders extol the virtues of hiding in the closet with \ufffdOutbursts of weeping.\ufffd And the same thing can work just as well in reverse! Amen. Thou art a soul in bliss; but I am bound upon a wheel of fire; that mine own tears do scald like molten lead. These words rain down on the upturned faces of the insane. The ordainment of ministers is a very important thing to the Universal Life Church."}, {"response": 2, "author": "stacey", "date": "Mon, Nov 17, 1997 (09:49)", "body": "AAAAAAAA... MEN!"}, {"response": 3, "author": "CotC", "date": "Mon, Nov 17, 1997 (14:29)", "body": "Stapler?"}, {"response": 4, "author": "stacey", "date": "Tue, Nov 18, 1997 (10:56)", "body": "huh? My comment was an amen not an expression of frustration against the testosteronated in our society.."}, {"response": 6, "author": "CotC", "date": "Wed, Nov 19, 1997 (09:49)", "body": "Deliberately? Me?"}, {"response": 7, "author": "stacey", "date": "Wed, Nov 19, 1997 (10:55)", "body": "if it makes you happy, please continue -- no skin off my teeth. Where in the hell did THAT expression come from?"}, {"response": 8, "author": "CotC", "date": "Wed, Nov 19, 1997 (15:03)", "body": "*** Hey, WER! Marquees work on here! Cool! abner@bga.com *** Only with Internet Exploiter, I guess..."}, {"response": 10, "author": "terry", "date": "Thu, Nov 20, 1997 (13:34)", "body": "I'll try it!"}, {"response": 11, "author": "stacey", "date": "Thu, Nov 20, 1997 (13:44)", "body": "With Seiten?"}, {"response": 12, "author": "CotC", "date": "Thu, Nov 20, 1997 (15:07)", "body": "ICK!"}, {"response": 13, "author": "riette", "date": "Mon, Jul 20, 1998 (09:32)", "body": "Wer, we tried that recipe of yours last Friday. It was simple delicious. You sure live up to your name!"}, {"response": 14, "author": "KitchenManager", "date": "Mon, Jul 20, 1998 (11:32)", "body": "Thank you, and you're welcome!"}, {"response": 15, "author": "riette", "date": "Mon, Jul 20, 1998 (13:01)", "body": "What kind of a restaurant do you own? Do you specialize in any particular cuisine?"}, {"response": 16, "author": "KitchenManager", "date": "Mon, Jul 20, 1998 (23:58)", "body": "not own...just manage the kitchen of... it's a neighborhood New York-style Italian place... and as for me in particular, my style is best described as fusion..."}, {"response": 17, "author": "riette", "date": "Tue, Jul 21, 1998 (00:58)", "body": "Fusion?!?! Think I'll eat French when I go to wherever it is you are. (just kidding) Do you like your job?"}, {"response": 18, "author": "KitchenManager", "date": "Tue, Jul 21, 1998 (08:22)", "body": "depends on the day..."}, {"response": 19, "author": "riette", "date": "Tue, Jul 21, 1998 (10:04)", "body": "When DON't you like it then?"}, {"response": 20, "author": "KitchenManager", "date": "Tue, Jul 21, 1998 (15:51)", "body": "when the incompetence of my fellow employees surpasses my ability to compensate..."}, {"response": 21, "author": "riette", "date": "Wed, Jul 22, 1998 (01:04)", "body": "Right. I understand. I must say, I'm glad I work on my own - I've always found teamwork a pain in the ar$e."}, {"response": 22, "author": "KitchenManager", "date": "Sat, Jul 25, 1998 (02:35)", "body": "and as for fusion, it's when you combine two (or more) different ethnicities and/or styles of cuisine...like using French techniques with Zulu ingredients and base recipes..."}, {"response": 23, "author": "riette", "date": "Sat, Jul 25, 1998 (03:48)", "body": "Sounds absolutely divinely delicious."}, {"response": 24, "author": "autumn", "date": "Sun, Jul 26, 1998 (21:16)", "body": "Like fusion music."}, {"response": 25, "author": "KitchenManager", "date": "Sun, Jul 26, 1998 (23:15)", "body": "exactly...therefore, I'm usually good at improvisation, also..."}, {"response": 26, "author": "riette", "date": "Mon, Jul 27, 1998 (00:58)", "body": "One can only imagine."}, {"response": 27, "author": "KitchenManager", "date": "Mon, Jul 27, 1998 (07:46)", "body": "but, it's more fun if two do..."}, {"response": 28, "author": "riette", "date": "Mon, Jul 27, 1998 (08:30)", "body": "It is ONLY fun if two do."}, {"response": 29, "author": "KitchenManager", "date": "Mon, Jul 27, 1998 (22:24)", "body": "not exactly true...at times, it can be quite fun if a whole group is involved..."}, {"response": 30, "author": "riette", "date": "Tue, Jul 28, 1998 (00:36)", "body": "OOH, multi fusion!"}, {"response": 31, "author": "stacey", "date": "Tue, Jul 28, 1998 (00:36)", "body": "an the synonym for that would be.... an orgy?"}, {"response": 32, "author": "autumn", "date": "Tue, Jul 28, 1998 (00:36)", "body": "Bingo!!"}, {"response": 33, "author": "KitchenManager", "date": "Tue, Jul 28, 1998 (00:36)", "body": "I never played Bingo that way, but I'm game..."}, {"response": 34, "author": "riette", "date": "Tue, Jul 28, 1998 (00:36)", "body": "ha-ha, Autumn!!!!"}, {"response": 35, "author": "autumn", "date": "Thu, Jul 30, 1998 (21:16)", "body": "How about nude Twister?"}, {"response": 36, "author": "KitchenManager", "date": "Thu, Jul 30, 1998 (22:08)", "body": "it's lotsa fun, especially if you make an extra spinner for body parts..."}, {"response": 37, "author": "CotC", "date": "Mon, Aug  3, 1998 (11:01)", "body": "At last! A reference to Crisco Twister!"}, {"response": 38, "author": "autumn", "date": "Tue, Aug  4, 1998 (21:46)", "body": "Hey, Tommy, are you a dad yet?"}, {"response": 39, "author": "KitchenManager", "date": "Tue, Aug  4, 1998 (23:17)", "body": "Nope, the little one is due the 11th of Novemeber..."}, {"response": 40, "author": "KitchenManager", "date": "Wed, Aug 12, 1998 (03:28)", "body": "2. Do Not Abuse Or Threaten This point is very important. A disturbed person is already badly frightened. He may be threatened by the voices he is hearing. He is greatly in need of a friend. He cannot stand the thought of another enemy coming to hurt him. If you further frighten him, he may think you are just another person who is against him and who wants to punish or kill him. As a result, he may turn against you, call you names, and accuse you of being against him."}, {"response": 41, "author": "KitchenManager", "date": "Fri, Jan  1, 1999 (16:17)", "body": "I guessed the pepper, the soup was too hot. I guessed the water, it dried in the pot. I guessed the salt, so what do you think? We did nothing that day but drink and drink. I guessed the sugar, the sauce was too sweet. And so by my guessing I'd spoiled our treat. And now I guess nothing, for my cooking by guess Is sure to result in one uneatable MESS!"}, {"response": 42, "author": "stacey", "date": "Sat, Jan  2, 1999 (12:16)", "body": "that's cute! I guess I've had my share of disasters by guessing but over time I've just become better at it. I love to read cookbooks, establish general ideas and extrapolate from there. (nice to see you back WER, happy new year)"}, {"response": 43, "author": "KitchenManager", "date": "Sat, Jan  2, 1999 (13:49)", "body": "and an enjoyable and prosperous new year to you and yours, Stace"}, {"response": 44, "author": "stacey", "date": "Mon, Jan  4, 1999 (08:59)", "body": "thanks (I'll keep my fingers crossed!)"}, {"response": 45, "author": "PT", "date": "Thu, Jan  7, 1999 (04:13)", "body": "Isn't it hard to cook that way?"}, {"response": 46, "author": "MarciaH", "date": "Fri, Mar  3, 2000 (22:17)", "body": "I don't know how to do it, but after other people messing with my meatloaf I can no longer make one I consider edible (and I am considered a good cook) Please, I need a Meatloaf recipe...Help! food conference Main Menu"}]}, {"num": 15, "subject": "Goat, cow, sheep, et al.", "response_count": 87, "posts": [{"response": 1, "author": "terry", "date": "Fri, Nov 14, 1997 (05:14)", "body": "Swiss, muenster, gosh, so many different kinds. Call me a cheesehead because I've got quite a bit of lineage from Wisconsin. I tried some goat cheese at the Whole Life Expo that some folks that live out this way made, not bad at all. And of course now we have a huge variety of soy cheeses, of which I'm becoming a connoisseur."}, {"response": 2, "author": "stacey", "date": "Fri, Nov 14, 1997 (09:51)", "body": "A very serious question... EZ Cheese, cheese from a can and fat free cheeses... do they count as cheese? My honest reply would be NO, but I'd like to hear your thoughts."}, {"response": 3, "author": "terry", "date": "Fri, Nov 14, 1997 (11:36)", "body": "So serious today."}, {"response": 4, "author": "stacey", "date": "Fri, Nov 14, 1997 (12:05)", "body": "Well??? Your opinion dairy meister?"}, {"response": 5, "author": "CotC", "date": "Sat, Nov 15, 1997 (12:42)", "body": "A Secret Society of This Scope Any belief in life after death should include the hideous plausibility that it sorta tastes like chicken..."}, {"response": 7, "author": "stacey", "date": "Mon, Nov 17, 1997 (09:51)", "body": "ALright Thomas... there are some things in life that seem a little daunting, but deciding to have children should not freak your life out to quite this degree. Methinks you may not be ready yet. So... wait. Just say no."}, {"response": 9, "author": "stacey", "date": "Mon, Nov 17, 1997 (10:13)", "body": "*grin* Is she preggo now or are they just trying? For his sake, I suppose I hope it's already a done deal!"}, {"response": 11, "author": "stacey", "date": "Mon, Nov 17, 1997 (10:23)", "body": "Man, that takes half the fun out of it! Did you freak out before your first child? Was it a planned thing?"}, {"response": 13, "author": "stacey", "date": "Mon, Nov 17, 1997 (10:27)", "body": "Fair enough. Let me know if you'd ever like to share it."}, {"response": 15, "author": "stacey", "date": "Mon, Nov 17, 1997 (10:36)", "body": "STOP IT!!!!! I prefer several other names, before Ms. Vura."}, {"response": 16, "author": "terry", "date": "Mon, Nov 17, 1997 (10:59)", "body": "Which are?"}, {"response": 17, "author": "stacey", "date": "Mon, Nov 17, 1997 (11:06)", "body": "trixie, barbie, vamp... just kidding. Stace works just fine. But... honey, sweetie, hot pants... those have kinda grown on me."}, {"response": 18, "author": "terry", "date": "Mon, Nov 17, 1997 (13:44)", "body": "Hey watch those barbie references, want to get us in trouble?"}, {"response": 19, "author": "CotC", "date": "Mon, Nov 17, 1997 (14:31)", "body": "How about 'Thumper'? ...or Bambi? (note the traditional spelling)."}, {"response": 21, "author": "CotC", "date": "Tue, Nov 18, 1997 (10:22)", "body": "Or \"Ilsa, She-Wolf of the SS\""}, {"response": 22, "author": "stacey", "date": "Tue, Nov 18, 1997 (10:56)", "body": "Wow, all very interesting suggestions! I like Thumper the best -- good childhood memories."}, {"response": 23, "author": "CotC", "date": "Tue, Nov 18, 1997 (14:28)", "body": "OOOoooohhhh! Thumper was my favorite Bambi character! What, pray tell, did you thump as a child?"}, {"response": 24, "author": "stacey", "date": "Wed, Nov 19, 1997 (10:56)", "body": "As a child, I got a kick outta thumpin my brother on the head with blunt objects."}, {"response": 25, "author": "terry", "date": "Wed, Nov 19, 1997 (12:12)", "body": "Were you considerably larger than him?"}, {"response": 26, "author": "stacey", "date": "Wed, Nov 19, 1997 (12:51)", "body": "He is four years younger and was kinda small but so was I. When he turned 12, everything changed and he started growing. Now he's about 6' but a skinny little punk!"}, {"response": 27, "author": "terry", "date": "Wed, Nov 19, 1997 (13:28)", "body": "So when he passed you up in size, did he start exacting retribution for those years of being whacked with blunt objects?"}, {"response": 28, "author": "stacey", "date": "Wed, Nov 19, 1997 (13:28)", "body": "He tried, but I just got bigger objects! *smile* Actually we used to wrestle a lot -- hand to hand combat!"}, {"response": 29, "author": "CotC", "date": "Wed, Nov 19, 1997 (14:21)", "body": "!"}, {"response": 30, "author": "CotC", "date": "Wed, Nov 19, 1997 (14:22)", "body": ";-)"}, {"response": 32, "author": "stacey", "date": "Thu, Mar  5, 1998 (16:59)", "body": "yup! twas havarti with dill and 100% worth the effort!"}, {"response": 33, "author": "autumn", "date": "Fri, Mar  6, 1998 (16:20)", "body": "oooh, that's a tasty one! Can you imagine a world without cheese???"}, {"response": 35, "author": "Wolf", "date": "Sat, Mar  7, 1998 (17:49)", "body": "alright, is this all about cheese? milk? what? does anybody eat sheep? (besides lamb, of course) and who eats goat here? yuck. oh, anyone had ostrich or emu while we're on the subject?"}, {"response": 36, "author": "autumn", "date": "Sat, Mar  7, 1998 (22:36)", "body": "No, but my husband has had antelope and wild boar! Should we add them to the header too? \"Goat, cow, sheep, cheese, ostrich, emu, antelope, boar...\" Oh what the hell, it's all covered under the \"et al\"!"}, {"response": 38, "author": "Wolf", "date": "Sun, Mar  8, 1998 (00:31)", "body": "yup....don't do cheese, i mean, not by itself....am tolerable of it on pizza or tacos but not as an entree or anything"}, {"response": 40, "author": "Wolf", "date": "Sun, Mar  8, 1998 (01:01)", "body": "gross!!!"}, {"response": 41, "author": "stacey", "date": "Mon, Mar  9, 1998 (15:34)", "body": "(with humility) actually wolf, that is how I eat cheese -- block by block!"}, {"response": 42, "author": "autumn", "date": "Tue, Mar 10, 1998 (11:05)", "body": "yeah yeah yeah, no crackers/bread necessary!"}, {"response": 43, "author": "Wolf", "date": "Tue, Mar 10, 1998 (19:43)", "body": "that's how i eat chocolate!"}, {"response": 44, "author": "stacey", "date": "Fri, Mar 13, 1998 (17:22)", "body": "*smile*"}, {"response": 45, "author": "riette", "date": "Thu, May 28, 1998 (13:13)", "body": "ha-ha! Stacey, you must come here some time. They have cheeses here that will blow your mind. Every year my best friend and I take a few weekends off to go to Paris (we both love Paris), and book seats in the restaurant car. Then we eat cheese all along the nearly six hour journey. It can turn quite disgusting, but absolutely wonderful. Once I managed to get down fifteen different types of cheese before it all came out again!"}, {"response": 46, "author": "KitchenManager", "date": "Thu, May 28, 1998 (16:30)", "body": "now that is an example of heaven..."}, {"response": 47, "author": "riette", "date": "Thu, May 28, 1998 (17:26)", "body": "You bet! That's my idea of LIVING! You guys coming along this year? You can all stay with me - I got a big, bouncy couch and four fondue pots. And a wonderful selection of Italian red wines. HMMMM!"}, {"response": 48, "author": "KitchenManager", "date": "Thu, May 28, 1998 (17:54)", "body": "I'd love to, can we go on-line?"}, {"response": 49, "author": "riette", "date": "Thu, May 28, 1998 (18:08)", "body": "Sure. Hop on. But don't forget your visum - I heard the Fremdenpolizei has just opened a new branch called 'The Thought Police'."}, {"response": 50, "author": "KitchenManager", "date": "Thu, May 28, 1998 (18:14)", "body": "hell, I'm used to the Thought Police, why you think I don't say everything that comes to mind?"}, {"response": 51, "author": "riette", "date": "Thu, May 28, 1998 (18:17)", "body": "Ha-Ha!!!! No idea. 'Cos you don't like people like me?"}, {"response": 52, "author": "KitchenManager", "date": "Thu, May 28, 1998 (18:20)", "body": "actually, you can shorten that to I don't like people trust me, it's not personal"}, {"response": 53, "author": "riette", "date": "Thu, May 28, 1998 (18:25)", "body": "OH, that's why you're seen so often in this goat, cow, sheep topic . . . any particular one you fancy?"}, {"response": 54, "author": "KitchenManager", "date": "Thu, May 28, 1998 (23:00)", "body": "*smirk*"}, {"response": 55, "author": "CotC", "date": "Mon, Jun  1, 1998 (15:28)", "body": "Squeal, oink, oink, oh! baby!!!..."}, {"response": 56, "author": "riette", "date": "Mon, Jun  1, 1998 (15:57)", "body": "Was it good for you too then?"}, {"response": 57, "author": "CotC", "date": "Tue, Jun  2, 1998 (12:23)", "body": "Especially during the time I was thinking of Ned Beatty in his scene from Deliverance..."}, {"response": 58, "author": "riette", "date": "Tue, Jun  2, 1998 (12:49)", "body": "HA-HA!!! Hey, what are you doing hanging around in this topic and not in philosophy too - you'll get to see sides of Wer you would not have believed could exist!! He's really deep and disturbing . . . No, but seriously, why don't you come to philosophy as well; we need your sense of humour badly. And presumably you have more to offer?"}, {"response": 59, "author": "stacey", "date": "Tue, Jun  2, 1998 (13:56)", "body": "Pssst, Riette. Thomas knows WER IRL, so there a few suprises!"}, {"response": 60, "author": "riette", "date": "Tue, Jun  2, 1998 (15:42)", "body": "Yeah?? IRL? But I know him FRIP."}, {"response": 61, "author": "stacey", "date": "Tue, Jun  2, 1998 (16:52)", "body": "IRL -- In Real Life (sorry) FRIP... (do I even want to know???)"}, {"response": 62, "author": "riette", "date": "Wed, Jun  3, 1998 (01:31)", "body": "From Responses In Philosophy. From (being) Ripped Into Pieces. Anything goes!!"}, {"response": 63, "author": "KitchenManager", "date": "Wed, Jun  3, 1998 (14:45)", "body": "Anything?!?!? Well, that explains why Thomas isa hanging around in here"}, {"response": 64, "author": "riette", "date": "Wed, Jun  3, 1998 (16:16)", "body": "HA-HA!"}, {"response": 65, "author": "TIM", "date": "Sun, Nov 22, 1998 (02:50)", "body": "A thought just occurred to me. We have chocolate milk. Why not chocolate cheese?"}, {"response": 66, "author": "riette", "date": "Mon, Nov 23, 1998 (00:39)", "body": "Because holes don't look as sexy on chocolate as they do on cheese?"}, {"response": 67, "author": "TIM", "date": "Mon, Nov 23, 1998 (00:46)", "body": "Could be you have a point there. Besides friction makes chocolate melt. Cheese stands up better."}, {"response": 68, "author": "riette", "date": "Mon, Nov 23, 1998 (06:53)", "body": "What erotic imagery....melting chocolate, standing cheese. WOOSH!"}, {"response": 69, "author": "TIM", "date": "Mon, Nov 23, 1998 (10:27)", "body": "Indeed, add some cherry topping, put the whole thing on top of a slice of hot apple pie, Et Voila! dessert!"}, {"response": 70, "author": "riette", "date": "Tue, Nov 24, 1998 (00:23)", "body": "You speak the language of love!"}, {"response": 71, "author": "TIM", "date": "Tue, Nov 24, 1998 (00:39)", "body": "Mais oui, CERTAINMENT!!!"}, {"response": 72, "author": "riette", "date": "Wed, Nov 25, 1998 (00:57)", "body": "Yes, certainly. I say yes to maise too!"}, {"response": 73, "author": "TIM", "date": "Wed, Nov 25, 1998 (08:48)", "body": "I'm kind of partial to it myself, Riette. It's great for coating catfish right before you fry it. It gives it a crunch, that you just don't get with flour."}, {"response": 74, "author": "riette", "date": "Wed, Nov 25, 1998 (10:21)", "body": "Do I smell catfish barbecue here? Ooh! We HAVE to do a barbecue - do you also love it? I'll make some sosaties for us. African Kebab - most heavenly things EVVA!"}, {"response": 75, "author": "terry", "date": "Wed, Nov 25, 1998 (13:03)", "body": "BBQ right on the back porch!"}, {"response": 76, "author": "TIM", "date": "Wed, Nov 25, 1998 (13:51)", "body": "That is pretty much what we are talking about."}, {"response": 77, "author": "riette", "date": "Thu, Nov 26, 1998 (00:57)", "body": "And what is your contribution going to be, Terry? Tim said he was going to wear an apron and a chef's hat on that occasion..."}, {"response": 78, "author": "riette", "date": "Tue, Dec  1, 1998 (00:38)", "body": "ARen't you, Tim?"}, {"response": 79, "author": "TIM", "date": "Tue, Dec  1, 1998 (00:57)", "body": "I am for sure, Riette, Definitely"}, {"response": 80, "author": "riette", "date": "Tue, Dec  1, 1998 (12:56)", "body": "And, since we're on the topic, which meat do you prefer?"}, {"response": 81, "author": "TIM", "date": "Tue, Dec  1, 1998 (20:51)", "body": "Riette, I Prefer Bison, Just the right amount of texture and flavor."}, {"response": 82, "author": "riette", "date": "Wed, Dec  2, 1998 (00:47)", "body": "I'd love to try it when I'm over there. Does it taste a bit like beef, or not at all?"}, {"response": 83, "author": "TIM", "date": "Wed, Dec  2, 1998 (00:51)", "body": "Riette, It really has it's own flavor and texture."}, {"response": 84, "author": "TIM", "date": "Wed, Dec  2, 1998 (00:51)", "body": "Riette, It really has it's own flavor and texture."}, {"response": 85, "author": "riette", "date": "Wed, Dec  2, 1998 (11:08)", "body": "I can't wait to try it. I love meat. Have you ever had oryx? That's my favourite."}, {"response": 86, "author": "TIM", "date": "Wed, Dec  2, 1998 (12:17)", "body": "Riette, I've had one of those african antelope types, but I forgot which one. The one that I had was very good."}, {"response": 87, "author": "riette", "date": "Thu, Dec  3, 1998 (00:13)", "body": "African antelope types!!! TIM! It sounds almost blasphemous!"}, {"response": 88, "author": "TIM", "date": "Thu, Dec  3, 1998 (00:38)", "body": "Ok Riette, I know very little about African game."}, {"response": 89, "author": "TIM", "date": "Tue, Dec  8, 1998 (18:13)", "body": "The only time I had any African game was when they would ship something in to be mounted at the museum. they shipped it in frozen."}, {"response": 90, "author": "riette", "date": "Fri, Jan 15, 1999 (03:53)", "body": "African game to be mounted at the museum??? All killed in self-defence, I'm sure....Bastards."}, {"response": 91, "author": "PT", "date": "Fri, Jan 15, 1999 (16:57)", "body": "I'm sure that it wasn't killed in self-defence. It was killed in the name of greed."}, {"response": 92, "author": "MarciaH", "date": "Sun, Feb 20, 2000 (21:41)", "body": "Don't think there are any traditionally Hawaiian cheeses. Not sure why. No cows... Plenty of pigs and goats and dogs which they ate...but nothing about cheese. Don't think they had coconut cheese. How did they grow such massive bone structures without milk and cheese?! Anyone know?"}, {"response": 93, "author": "MarciaH", "date": "Sun, Feb 20, 2000 (21:43)", "body": "Think I have to get back to y'all on this one..."}, {"response": 94, "author": "MarciaH", "date": "Sun, Feb 20, 2000 (22:26)", "body": "Have heard from my mobile encyclopedia, John There are actually Puna goat milk cheeses. They are not any special new varieties...they are feta and other goat cheese staples, but are made fresh locally and are wonderful in salad and pita sandwiches."}, {"response": 95, "author": "MarciaH", "date": "Sun, Feb 20, 2000 (22:37)", "body": "To the lore of Hawaiian cheeses, my mobile encyclopedia adds: They did not use pig or dog milk. They let the animals nurse their young. They did not have cattle or goats."}, {"response": 96, "author": "MarciaH", "date": "Tue, Mar  7, 2000 (17:34)", "body": "Why does Swiss Cheese have holes? Swiss cheese is made by heating milk from a cow at high temperatures and then lifting the curd from the whey in one mass in a fine-mesh net. This mass is then shaped into blocks, salted with strong brine, wrapped to prevent drying, and stored for six to eight weeks to ferment at 80 degrees Fahrenheit. The holes are formed during this part of the process when bubbles of carbon dioxide gas are liberated by bacteria used to promote fermentation. I used to like Swiss Cheese..."}, {"response": 97, "author": "MarciaH", "date": "Fri, Jul 14, 2000 (15:24)", "body": "Cheese 101: Stilton Stilton has been called \"The King of Cheese, the Cheese of Kings.\" -This famous blue-veined cheese from England is considered one of the world's finest. It is believed to have originated around Leichestershire. It got its name in the 18th century when it became popular when served at The Bell Inn in Stilton. -The semi-hard Stilton has a rich, creamy texture. The mature varieties have a pale yellow color with blue-green veins. White Stilton is a young cheese (aged six months) in which the full-flavored blue veins are not developed. -The most famous way to serve Stilton is as an after-dinner offering with a glass of Port wine. It is also used in souffles and in brown sauces served with beef. food conference Main Menu"}]}, {"num": 16, "subject": "water", "response_count": 83, "posts": [{"response": 1, "author": "stacey", "date": "Mon, Nov 17, 1997 (09:52)", "body": "In Colorado you should drink enough water so your eyeballs don't shrivel up from the inside."}, {"response": 2, "author": "terry", "date": "Mon, Nov 17, 1997 (10:59)", "body": "This would not be good."}, {"response": 3, "author": "stacey", "date": "Mon, Nov 17, 1997 (11:06)", "body": "Painful at best."}, {"response": 4, "author": "terry", "date": "Mon, Nov 17, 1997 (13:45)", "body": "Tell us the scoop on water filters Stacey, if you know which one to get, etc. and what research you have done."}, {"response": 5, "author": "katrina", "date": "Fri, Dec  5, 1997 (23:43)", "body": "Whaat's the scoop Stacey?"}, {"response": 6, "author": "Wolf", "date": "Sun, Dec  7, 1997 (22:59)", "body": "how much water? 2 quarts minimum, if it's hot, drink more. bottled or tap? depends on your taste. tap is good if you can \"swallow\" it AND it's free (sans the utility cost)."}, {"response": 7, "author": "riette", "date": "Mon, Jul 20, 1998 (09:34)", "body": "I never drink water - it doesn't taste of anything, that's why."}, {"response": 8, "author": "terry", "date": "Mon, Jul 20, 1998 (10:02)", "body": "Then you haven't seen the rows and rows of designer waters that line the supermarket shelves."}, {"response": 9, "author": "riette", "date": "Mon, Jul 20, 1998 (10:52)", "body": "Not in Switzerland they don't! You've got mineral water with/without bubbles (in England at least some mineral water has peach or some other flavour), and loads of disgusting sodas, which I'm convinced contain NO water at all. I drink alot of those - Coke, that is, especially when I'm miserable or bored (what a $hitty thing to have to admit to), but for good water I put watermelons through my juice maker. So what kind of designer waters do you drink? Dior? Calvin Klein?"}, {"response": 10, "author": "terry", "date": "Mon, Jul 20, 1998 (12:50)", "body": "Mostly lime flavored Ozarka. Thought I picked up a few new ones on the last market run."}, {"response": 11, "author": "riette", "date": "Mon, Jul 20, 1998 (13:04)", "body": "Never even heard of that! God, why do the Swiss have to be so boring? Do you know, here we only get two types of crisps. Non-flavoured, and paprika flavoured. And both taste pretty boring. In Africa and in England you get tomato ketchup, salt and vinegar, roast beef, cheese and onion, barbecue sauce, oh, you NAME it. ANYTHING. Is it like that in America too? When I go to England in a week's time, I'm going to by myself a crate full of crisps, I swear."}, {"response": 12, "author": "terry", "date": "Mon, Jul 20, 1998 (14:11)", "body": "Maybe you just live in too small a town, Riette."}, {"response": 13, "author": "riette", "date": "Mon, Jul 20, 1998 (14:45)", "body": "How dare you suggest such a thing? I don't! I live in the center of Z\ufffdrich - isn't that close enough to civilization? I mean, if they can come up with hundreds of different kinds of cheese, AND be inventive enough to punch holes in them, surely they can come up with NICE mineral water and NICE crisps (it's not like I expect them to punch holes in them too!). Anyway, Z\ufffdrich may be small, but Windhoek has nice cheese, nice mineral water AND nice crisps, and isn't even a third as big as Z\ufffdrich. So there! \ufffdsnorting indignantly\ufffd"}, {"response": 14, "author": "terry", "date": "Mon, Jul 20, 1998 (15:05)", "body": "I'm impressed already. Especially with the two dots above the u in Zurich. Not small town, that. Do they have big health food or natural foods stores there?"}, {"response": 15, "author": "mikeg", "date": "Mon, Jul 20, 1998 (16:54)", "body": "you've only got two flavours of crisps in Zurich? Hahha...Switzerland really isn't very exciting, is it? :)"}, {"response": 16, "author": "terry", "date": "Mon, Jul 20, 1998 (17:04)", "body": "Is that a cracker?"}, {"response": 17, "author": "mikeg", "date": "Mon, Jul 20, 1998 (17:14)", "body": "crisps = chips?"}, {"response": 18, "author": "autumn", "date": "Mon, Jul 20, 1998 (22:53)", "body": "The chips here come in umpteen flavors (all unhealthy) and sometimes differ by region. For instance, we live on the Chesapeake Bay, which is known for its delicious steamed blue crabs, so the local chip companies market theirs seasoned with Old Bay crab seasoning (McCormick's spice is based here). The water is big too, but I just drink tap water with lemon slices all day. I refuse to pay for water (other than the water bill). Terry, it's virtually impossible to get a vegetarian meal in Zurich, so I'm betting there are few or no health food stores. Riette?"}, {"response": 19, "author": "riette", "date": "Tue, Jul 21, 1998 (01:11)", "body": "We have loads of BIO food stores in Z\ufffdRICH - notice the correct spelling, naughty Terry, who won't stop teasing - but I'll never buy anything there, because they look foul, and are run by strange religious sects! They sell all sorts of supposedly vegan things there, but I tasted some honey biscuits there once, and nearly threw up. And they sell fruits and vegetables straight from the farm, but they were full of brown spots from being overripe, with these little fruit flies hovering above them. And then there's the people who run these places. They look at you as if they're trying to hipnotize you, and ask you if you've gotten in touch with your vertical energy yet. Because horizontal energy is bad, vertical energy is good. They explained to me that pregnant women only have vertical energy, that's why they bloom (I only bloomed around my stomach, to be frank), and then after having given birth they switch back to horizontal energy, which is bad, and which explains the depression that follows - never m nd the fact that pushing out a watermelon through a hole as small as the rim of a glass is just a little painful and traumatic, nevermind the fact that one's hormones suddenly have to switch back to being not-pregnant - and that is why one has to buy one of their vertical energy crystals . . . which, by the way, only cost about SFr. 300- a piece. How stupid must they think people, hey?!?! Silly buggers. And Mike, yes, Switzerland is the most boring place on this planet, I'm sure."}, {"response": 20, "author": "mikeg", "date": "Tue, Jul 21, 1998 (04:06)", "body": "Got in touch with your vertical energy yet, everyone?"}, {"response": 21, "author": "terry", "date": "Tue, Jul 21, 1998 (06:23)", "body": "The natural foods stores here are totally different. They are like palaces, with the most mega stocks of the most exotic items imaginable, the fruits and vegetables are awesomely healthy, and the most alluring females peruse the aisles. I'm talking Whole Foods and Central Market in Austin. These aren't just \"health food stores\" they are almost total lifestyle centering points for some people. Obviously, this phenomenon hasn't made it to Zurich yet, but it can't be that far off. Sounds like Zurich is where Austin was 20 years ago in the natural foods department. (by the way Austin 20 years ago was a very great state of being and a lot of people miss it in this morass of \"progress\"). I stopped off at Whole Foods yesterday on my way home from work and it was a whole experience, running into several friends, old and new. Carol Price was there, chatting with a friend, a former girlfriend who stirs up incredible memories of the Takilma River and the Farm in Tennessee. And Douglas, the body worker who sold his land in Cedar Creek and bought an rv. And like I said the most awesome array of awesome natural babes to be found anywhere on planet earth. The days of wierdo, cultish health food stores and tiny little co-ops (with the exception of Wheatsville) have long passed in this groaning, high tech milieu. Places like Whole Foods and Central Market are becoming our modern day agora."}, {"response": 22, "author": "riette", "date": "Tue, Jul 21, 1998 (06:59)", "body": "Sounds nice. Do they also have mega-(but old!)-hunks parading between the shelves though, otherwise I don't want them near me! Hate staring into the faces of beautiful, tall women all the time - makes me fell worm-like. But hey, that sort of thing will hit Z\ufffdrich then when I'm hopefully long gone. Are you a bachelor, Terry?"}, {"response": 23, "author": "terry", "date": "Tue, Jul 21, 1998 (12:16)", "body": "Yep! At this stage."}, {"response": 24, "author": "riette", "date": "Tue, Jul 21, 1998 (12:24)", "body": "How weird. I pictured you with six kids - you look quite friendly on the spring cam."}, {"response": 25, "author": "terry", "date": "Tue, Jul 21, 1998 (15:29)", "body": "I've been married twice, each time for 7 years. Maybe the third go around ???"}, {"response": 26, "author": "stacey", "date": "Tue, Jul 21, 1998 (20:15)", "body": "did ya get that ole \"seven year itch\"?"}, {"response": 27, "author": "terry", "date": "Tue, Jul 21, 1998 (20:48)", "body": "I don't think that was it. There were other factors."}, {"response": 28, "author": "stacey", "date": "Tue, Jul 21, 1998 (20:50)", "body": "seven years seems like a long time... but with all the women you've got hanging around (per our last conversation) which one would you possibly pick?!?!?"}, {"response": 29, "author": "riette", "date": "Wed, Jul 22, 1998 (01:07)", "body": "I'm sorry to hear that, Terry. Divorce must me a painful thing to go through."}, {"response": 30, "author": "terry", "date": "Wed, Jul 22, 1998 (05:47)", "body": "Next time I'd like to have something really long term, lifetime, if possible."}, {"response": 31, "author": "riette", "date": "Wed, Jul 22, 1998 (06:21)", "body": "Yes, that sounds a practical thing. But the way you live now sounds practical too."}, {"response": 32, "author": "autumn", "date": "Wed, Jul 22, 1998 (15:30)", "body": "I would never remarry if we split up or my husband croaked. It's too much work! And I've got kids, a home, etc...all the things you get married for. I'd just sleep around. :-)"}, {"response": 33, "author": "KitchenManager", "date": "Wed, Jul 22, 1998 (17:19)", "body": "um, how far around?"}, {"response": 34, "author": "terry", "date": "Wed, Jul 22, 1998 (17:21)", "body": "It's too hypothetical, wer."}, {"response": 35, "author": "KitchenManager", "date": "Wed, Jul 22, 1998 (17:43)", "body": "so? (still fun to talk about...)"}, {"response": 36, "author": "riette", "date": "Thu, Jul 23, 1998 (01:07)", "body": "I don't ever want to sleep around again. It made me miserable."}, {"response": 37, "author": "autumn", "date": "Fri, Jul 24, 1998 (21:29)", "body": "Well, let me clarify that by saying I would sleep around with men I genuinely cared for. I may be easy, but I'm no tramp. :-)"}, {"response": 38, "author": "terry", "date": "Fri, Jul 24, 1998 (23:54)", "body": "Whew!"}, {"response": 39, "author": "KitchenManager", "date": "Sat, Jul 25, 1998 (00:19)", "body": "*sigh* so just a stable stable then, huh?"}, {"response": 40, "author": "riette", "date": "Sat, Jul 25, 1998 (01:03)", "body": "ha-ha!"}, {"response": 41, "author": "TIM", "date": "Sun, Nov 22, 1998 (02:58)", "body": "Or a merry go 'round!"}, {"response": 42, "author": "riette", "date": "Mon, Nov 23, 1998 (00:41)", "body": "Don't tempt me! I'm trying to be an honest woman here!"}, {"response": 43, "author": "TIM", "date": "Mon, Nov 23, 1998 (00:48)", "body": "just a piece of work!!!"}, {"response": 44, "author": "riette", "date": "Mon, Nov 23, 1998 (06:54)", "body": "ha-ha! \ufffdsticking my tongue out at you\ufffd"}, {"response": 45, "author": "TIM", "date": "Mon, Nov 23, 1998 (10:31)", "body": "OOH.....SEXY!!! French kissing got started that way, Riette. C'est vrai!!"}, {"response": 46, "author": "riette", "date": "Tue, Nov 24, 1998 (00:25)", "body": "Only because the French would kiss anything remotely wet."}, {"response": 47, "author": "TIM", "date": "Tue, Nov 24, 1998 (00:40)", "body": "You could stop that sentence with the word anything, Riette."}, {"response": 48, "author": "riette", "date": "Wed, Nov 25, 1998 (00:58)", "body": "They wouldn't kiss my mother in-law, I don't think."}, {"response": 49, "author": "TIM", "date": "Wed, Nov 25, 1998 (08:51)", "body": "They will kiss a Frog. Why wouldn't they kiss your mother-in-law? Is she German?"}, {"response": 50, "author": "riette", "date": "Wed, Nov 25, 1998 (10:22)", "body": "No. English. But worse than a frog."}, {"response": 51, "author": "TIM", "date": "Wed, Nov 25, 1998 (12:10)", "body": "Riette, I can't believe you said that. Anyway I was using a pun. Frog is slang for a frenchman. Is she really that bad?"}, {"response": 52, "author": "riette", "date": "Thu, Nov 26, 1998 (00:58)", "body": "She is the most utterly annoying person I have EVER come across."}, {"response": 53, "author": "TIM", "date": "Thu, Nov 26, 1998 (01:30)", "body": "That is a really powerful statement, Riette. Being that you have been all over Two continents and heading for a third."}, {"response": 54, "author": "riette", "date": "Thu, Nov 26, 1998 (10:01)", "body": "Maybe it's powerful, and I should probably not speak so. But the truth is that I've never met anyone as desperate to suffer as that woman. I find it difficult to respect people who are like that ."}, {"response": 55, "author": "TIM", "date": "Thu, Nov 26, 1998 (16:38)", "body": "Oh God, I know the type, Riette. I agree with you totally on this. Such a person trys to make the lives of everyone around them, a living hell."}, {"response": 56, "author": "riette", "date": "Fri, Nov 27, 1998 (00:31)", "body": "Precisely. You know, she suffers from the type of mild diabetes that alot of people get when they get old, and are overweight - I mean, she doesn't even have to inject herself. She just has to test her urine every day to keep a check on it, and eat more healthily. So, whenever she's here, she comes into the living room, waving her pi$$ around, and going on how she had to make sure she doesn't have to go to hospital. It's foul! One would think she was the first person ever to have had an illness - nev rmind all the people dying of cancer and aids and other horrible diseases. Silly bitch."}, {"response": 57, "author": "TIM", "date": "Fri, Nov 27, 1998 (00:40)", "body": "Riette, those two words, pretty well sum it up."}, {"response": 58, "author": "riette", "date": "Fri, Nov 27, 1998 (00:48)", "body": "ha-ha!!! Pretty much!"}, {"response": 59, "author": "TIM", "date": "Fri, Nov 27, 1998 (00:55)", "body": "Riette, Iwonder if people like that have ever considered just how they look to everyone else."}, {"response": 60, "author": "riette", "date": "Fri, Nov 27, 1998 (15:09)", "body": "They're too egotistical to consider other people's views/feelings. That I don't doubt for one minute. I mean, to me suffering like that is just another way of making the world revolve around your selfish self. And the stupidest thing about it is the way the always suffer 'in silence'. If only they WOULD!"}, {"response": 61, "author": "TIM", "date": "Fri, Nov 27, 1998 (15:16)", "body": "Riette, that type of person always haas to have center stage, or their not happy."}, {"response": 62, "author": "riette", "date": "Sat, Nov 28, 1998 (00:28)", "body": "I would not lose respect if only they could go stand on a rooftop, and shout: 'People, please give all your attention! I'm in desperate need of it!' At least they'd be truthful about it."}, {"response": 63, "author": "TIM", "date": "Sat, Nov 28, 1998 (00:34)", "body": "Riette, the psychologists of this world would be broke if people followed your suggestions."}, {"response": 64, "author": "riette", "date": "Sat, Nov 28, 1998 (14:40)", "body": "Not broke, more like unmasked! I've always thought them a bunch of thiefs in fancy outfits anyway. And to think that people with real problems are the source for those deceiving feathers of theirs."}, {"response": 65, "author": "TIM", "date": "Sat, Nov 28, 1998 (14:45)", "body": "Riette, you have such a way with words. And Vivid imagery."}, {"response": 66, "author": "riette", "date": "Sun, Nov 29, 1998 (01:01)", "body": "Tim, I must tell you something quickly, before it's gone. There is the STRANGEST light outside!!! The buildings are covered in a deep red glow, and the sky is as blue as blue can get!!! It's too weird! God, you should see it! I've never seen anything like it - perhaps the aliens have finally landed in their country of origin."}, {"response": 67, "author": "TIM", "date": "Sun, Nov 29, 1998 (01:07)", "body": "Riette, you are seeing the aurora borealis, Go out and watch it."}, {"response": 68, "author": "riette", "date": "Sun, Nov 29, 1998 (01:08)", "body": "It has a name?? It's all gone again now - that was really beautiful. You get that in Austin too?"}, {"response": 69, "author": "TIM", "date": "Sun, Nov 29, 1998 (09:26)", "body": "Riette, I WISH we got the aurora borealis here, but we are too far south. Except for very rare occasions like last night, you are also too far south to see it."}, {"response": 70, "author": "riette", "date": "Mon, Nov 30, 1998 (00:53)", "body": "Yes, it was so weird - I've never seen anything like it before. Wish I had my camera ready."}, {"response": 71, "author": "TIM", "date": "Mon, Nov 30, 1998 (01:05)", "body": "Don't worry Riette, a camera can't do it justice."}, {"response": 72, "author": "riette", "date": "Mon, Nov 30, 1998 (01:05)", "body": "Probably not. I'd love to see it in a REALLY cold place though. Up north somewhere."}, {"response": 73, "author": "TIM", "date": "Mon, Nov 30, 1998 (01:05)", "body": "The only places that you can see it well are REALLY COLD!!!!!! Riette"}, {"response": 74, "author": "riette", "date": "Tue, Dec  1, 1998 (00:39)", "body": "I wouldn't like that so much..."}, {"response": 75, "author": "TIM", "date": "Tue, Dec  8, 1998 (18:15)", "body": "I would love to see the aurora borealis while standing on the polar ice. Those colors reflecting off the ice, magical!!"}, {"response": 76, "author": "MarciaH", "date": "Thu, Jan 13, 2000 (00:02)", "body": "I drink lots of it - loads and loads...it is important and we get our tap water direct from the hand of God here..."}, {"response": 77, "author": "autumn", "date": "Wed, Jan 19, 2000 (21:53)", "body": "Sounds great! Ours goes from God into the Chesapeake Bay, thru the municipal water plant, out my faucet, and into my Brita pitcher. The next best thing!"}, {"response": 78, "author": "aschuth", "date": "Fri, Jan 21, 2000 (14:29)", "body": "I love the mineral waters of my county. There are salty ones, sulfuric ones, and ironic ones. It's this mix - especially the ironic elements in it - that together with our sour apple cider gives our people this unique charme."}, {"response": 79, "author": "MarciaH", "date": "Fri, Jan 21, 2000 (16:40)", "body": "We have sulfur in our air, in the water in some places, and everywhere else. You must live in a once-volcanic area. Ironic ones? Thay is where your irony comes from ;) (Chalebeate is what it is called at the well in Glastonbury) Yummm Love sour apple cider!! Tart, that is, not sour from turning into vinegar...!"}, {"response": 80, "author": "autumn", "date": "Sun, Jan 23, 2000 (14:04)", "body": "I love the idea of drinking ironic water!"}, {"response": 81, "author": "aschuth", "date": "Sun, Jan 23, 2000 (14:46)", "body": "We can serve all flavs here, and even export it. We even got our own Coke plant because of our water, not that a coke plant is something to write home about, but well..."}, {"response": 82, "author": "autumn", "date": "Sun, Jan 23, 2000 (15:05)", "body": "Hey, we have a Coke and a Pepsi plant here! I get a kick out of seeing \"Bottled in Havre de Grace, MD\" in tiny print on the side of the can when I'm visiting someone who drinks it. I never thought about the fact that soft drink recipes would taste different depending on the water system where it is bottled..."}, {"response": 83, "author": "MarciaH", "date": "Sun, Jan 23, 2000 (17:01)", "body": "Havre de Grace?! I know your home town. I have slews of relatives in Easton and learned to sail on the Choptank River. food conference Main Menu"}]}, {"num": 17, "subject": "Chocolate", "response_count": 109, "posts": [{"response": 1, "author": "Wolf", "date": "Sun, Dec  7, 1997 (23:05)", "body": "boy am i a dope, after entering this topic, found that terry was way ahead of me. but hey, can't have too many chocolate sites!"}, {"response": 2, "author": "pmnh", "date": "Sun, Dec  7, 1997 (23:12)", "body": "hmmmm...."}, {"response": 3, "author": "Wolf", "date": "Sun, Dec  7, 1997 (23:15)", "body": "you a chocoholic?"}, {"response": 4, "author": "pmnh", "date": "Sun, Dec  7, 1997 (23:20)", "body": "no..."}, {"response": 5, "author": "Wolf", "date": "Sun, Dec  7, 1997 (23:22)", "body": "then watcha doin' here? ;)"}, {"response": 6, "author": "pmnh", "date": "Sun, Dec  7, 1997 (23:33)", "body": "hey, i'm just looking for the produce aisle..."}, {"response": 7, "author": "Wolf", "date": "Sun, Dec  7, 1997 (23:36)", "body": "*giggle* hey, there's a place reserved for the tomato (!) is that more up your aisle?"}, {"response": 8, "author": "pmnh", "date": "Sun, Dec  7, 1997 (23:44)", "body": "depends... variety, ripeness, etc..."}, {"response": 9, "author": "Wolf", "date": "Sun, Dec  7, 1997 (23:46)", "body": "how ripe do you like 'em?"}, {"response": 10, "author": "pmnh", "date": "Sun, Dec  7, 1997 (23:47)", "body": "depends... variety, ripeness, etc..."}, {"response": 11, "author": "Wolf", "date": "Sun, Dec  7, 1997 (23:50)", "body": "you meant to say all that again, right?"}, {"response": 12, "author": "pmnh", "date": "Sun, Dec  7, 1997 (23:50)", "body": "that point really required accentuation..."}, {"response": 13, "author": "Wolf", "date": "Sun, Dec  7, 1997 (23:52)", "body": "then what variety equals what ripeness?"}, {"response": 14, "author": "pmnh", "date": "Sun, Dec  7, 1997 (23:58)", "body": "mmmm...always been partial to early girls, i suppose..."}, {"response": 15, "author": "Wolf", "date": "Sun, Dec  7, 1997 (23:59)", "body": "oh, why's that?"}, {"response": 16, "author": "pmnh", "date": "Mon, Dec  8, 1997 (00:06)", "body": "sheesh... whaddaya think? (there always just a little firmer)"}, {"response": 17, "author": "Wolf", "date": "Mon, Dec  8, 1997 (00:06)", "body": "and what of the flavor?"}, {"response": 18, "author": "pmnh", "date": "Mon, Dec  8, 1997 (00:13)", "body": "actually, succulence takes precedence over flavor... (each possesses a distinctive flavor, anyway)"}, {"response": 19, "author": "pmnh", "date": "Mon, Dec  8, 1997 (00:14)", "body": ""}, {"response": 20, "author": "Wolf", "date": "Mon, Dec  8, 1997 (00:15)", "body": "of course...."}, {"response": 21, "author": "Wolf", "date": "Mon, Dec  8, 1997 (00:18)", "body": "tis late, you know. and as i would love to continue this discussion, must be on my way. shall we meet again later?"}, {"response": 22, "author": "stacey", "date": "Mon, Dec  8, 1997 (17:58)", "body": "So much for chocolate..."}, {"response": 23, "author": "terry", "date": "Mon, Dec  8, 1997 (23:59)", "body": "I just heard chocolate is not good for folks with allergies (not me)."}, {"response": 24, "author": "stacey", "date": "Tue, Dec  9, 1997 (10:16)", "body": "well sure... if you're allergic to it!"}, {"response": 25, "author": "Wolf", "date": "Tue, Dec  9, 1997 (18:23)", "body": "besides allergies, folks who suffer from migraines need to be careful too. And that's so sad, chocolate is just plain yummy!"}, {"response": 26, "author": "stacey", "date": "Tue, Dec  9, 1997 (18:26)", "body": "That would be why I keep my black and green pills on hand... just in case!"}, {"response": 27, "author": "Wolf", "date": "Tue, Dec  9, 1997 (18:29)", "body": "you poor thing. does chocolate trigger your migraines?"}, {"response": 28, "author": "stacey", "date": "Tue, Dec  9, 1997 (18:32)", "body": "stress usually triggers my migranes but I find I eat more chocolate when I'm stressed... se how the two go together. Not so bad anymore though. I had a migraine last October but before that I had gone 16 months without one! Colorado air, I think!"}, {"response": 29, "author": "Wolf", "date": "Tue, Dec  9, 1997 (19:24)", "body": "I get stress headaches too. usually after something stresses me."}, {"response": 30, "author": "stacey", "date": "Wed, Dec 10, 1997 (09:42)", "body": "Today it was the six inches of snow that buried my car. Digging out my vehicle is NOT my favorite morning activity. There are so many other things to do in the wee hours!"}, {"response": 31, "author": "Wolf", "date": "Wed, Dec 10, 1997 (13:46)", "body": "heard that!"}, {"response": 32, "author": "Wolf", "date": "Wed, Dec 10, 1997 (23:20)", "body": "you know what? i just realized what i said a few lines up. DUH! what i meant was that i don't experience those headaches until a few hours after the stress has been resolved. heard that migraines are a result of relaxation of the blood vessels in the head."}, {"response": 33, "author": "stacey", "date": "Mon, Dec 15, 1997 (18:29)", "body": "Oh, I thought it was someone running an ice pick through your eyballs and curving up toward your head. And with one of those rotart attachments... Either way... it's bad mojo!"}, {"response": 34, "author": "terry", "date": "Mon, Dec 15, 1997 (23:21)", "body": "Gross."}, {"response": 36, "author": "stacey", "date": "Wed, Dec 17, 1997 (10:03)", "body": "And back to chocolate..."}, {"response": 38, "author": "stacey", "date": "Fri, Dec 19, 1997 (18:22)", "body": "My students piled cookie upon picture upon baked good on my desk. *smile* Made me feel appreciated."}, {"response": 39, "author": "Wolf", "date": "Sat, Dec 20, 1997 (18:55)", "body": "Love all those goodies, everytime I turned around at work there was a new cookie platter at someone's desk. Yummy! Had a big ol' bag of those hershey's nuggets at my desk and they didn't last five minutes (no I didn't eat 'em all). Glad no one brought in a fruit cake (yuck), but did get a couple of rum cakes and this cheesecake that was out of this world good!"}, {"response": 40, "author": "Wolf", "date": "Sat, Jan  3, 1998 (22:35)", "body": "I need some chocolate tonight........ (feel better now, just had to let that out)"}, {"response": 41, "author": "stacey", "date": "Mon, Jan  5, 1998 (10:07)", "body": "I LIKE fruitcake!"}, {"response": 43, "author": "Wolf", "date": "Mon, Jan  5, 1998 (21:29)", "body": "gotta luv 'em fruitcakes!! (that's a rare thing, Stacey, more power to ya!)"}, {"response": 44, "author": "stacey", "date": "Thu, Jan  8, 1998 (20:47)", "body": "I made the mistake of saying that aloud in school yesterday and got everyone's 4 1/2 y.o. fruitcake tin from \"aunt ida\" with the 4 1/2 y.o fruitcake. Perhaps I should amend the statement to good fruitcake? With plenty o' wine?"}, {"response": 45, "author": "Wolf", "date": "Thu, Jan  8, 1998 (21:37)", "body": "speaking of which, somebody pour me a stiff one"}, {"response": 47, "author": "stacey", "date": "Fri, Jan  9, 1998 (18:14)", "body": "LOL!!!"}, {"response": 49, "author": "terry", "date": "Sat, Jan 10, 1998 (23:19)", "body": "Amazing that two prominent politicians, one on the right, the other on the left, both ran into trees skiiing in the same week. And that Sonny had talked about buying a helmet the same day."}, {"response": 50, "author": "Wolf", "date": "Sun, Jan 11, 1998 (00:00)", "body": "ironic, huh? wer, where's that drink?"}, {"response": 52, "author": "Wolf", "date": "Sun, Jan 11, 1998 (00:54)", "body": "do need that drink, can you fix me up? (I know what you thought I meant and yes, you should blush *grin*)"}, {"response": 54, "author": "Wolf", "date": "Sun, Jan 11, 1998 (01:06)", "body": "no. just been a fool (and i think you know what i mean). and now am getting ready to be told just what a fool i've been. so make it a strong one, k"}, {"response": 56, "author": "Wolf", "date": "Sun, Jan 11, 1998 (01:17)", "body": "know, do just fine without a costume, thanks. nothing to interupt, really. just a gal being made a fool...."}, {"response": 57, "author": "Wolf", "date": "Sun, Jan 11, 1998 (01:18)", "body": "that is \"no\""}, {"response": 59, "author": "Wolf", "date": "Sun, Jan 11, 1998 (01:26)", "body": "think i just need to go to bed......."}, {"response": 61, "author": "Wolf", "date": "Sun, Jan 11, 1998 (01:45)", "body": "LOL"}, {"response": 62, "author": "stacey", "date": "Thu, Jan 15, 1998 (17:51)", "body": "saved by a cheesy box of Whitman's this week!"}, {"response": 64, "author": "stacey", "date": "Mon, Jan 19, 1998 (17:12)", "body": "They were creams!"}, {"response": 65, "author": "Wolf", "date": "Mon, Jan 19, 1998 (20:08)", "body": "OK, I need some chocolate tonight and all the stores are closed."}, {"response": 66, "author": "autumn", "date": "Mon, Jan 19, 1998 (23:15)", "body": "Even the 7-11??"}, {"response": 67, "author": "stacey", "date": "Tue, Jan 20, 1998 (18:22)", "body": "no 24 hour super markets?"}, {"response": 68, "author": "terry", "date": "Tue, Jan 20, 1998 (18:51)", "body": "What city are you in wolf?"}, {"response": 69, "author": "Wolf", "date": "Tue, Jan 20, 1998 (21:16)", "body": "well, yeah, got all that, just was in my pj's at the time and didn't want to scare anybody!"}, {"response": 70, "author": "stacey", "date": "Thu, Jan 22, 1998 (16:47)", "body": "Man, I go to Safeway in my Jammies and glasses at all hours of the night. When you look that scary, people assume you're sick and they're real nice!"}, {"response": 71, "author": "Wolf", "date": "Thu, Jan 22, 1998 (17:19)", "body": "LOL!!"}, {"response": 73, "author": "stacey", "date": "Fri, Jan 23, 1998 (09:11)", "body": "yes, when my contacts aren't in..."}, {"response": 75, "author": "stacey", "date": "Mon, Jan 26, 1998 (09:38)", "body": "that's not necessarily a bad state WER (moves a groggy arm over your chest) *yawn* Oops! Sorry about the incidental contact... *smile*"}, {"response": 78, "author": "Wolf", "date": "Fri, Mar  6, 1998 (20:20)", "body": "just don't take the chocolate away, a webring for chocolate??? cool"}, {"response": 79, "author": "mikeg", "date": "Sat, Nov  7, 1998 (22:35)", "body": "I bought everything on the list for chocolate fondu, today! And then some more stuff - mainly fruit. Hopefully it won't just be fore eating from bowls.......if you know what I mean :)"}, {"response": 80, "author": "riette", "date": "Sun, Nov  8, 1998 (00:28)", "body": "Oh, baby! Do it!"}, {"response": 81, "author": "autumn", "date": "Mon, Nov  9, 1998 (22:28)", "body": "Well, don't keep us in suspense!"}, {"response": 82, "author": "mikeg", "date": "Tue, Nov 10, 1998 (16:44)", "body": "Hehehe...dinner went perfectly. Unfortunately because e'd eaten so much the left-over chocolate fondu was distributed amongst house-mates, but we made up for it on Monday morning :-)"}, {"response": 83, "author": "riette", "date": "Wed, Nov 11, 1998 (01:42)", "body": "WAY TO GO!"}, {"response": 84, "author": "PT", "date": "Sat, Dec 19, 1998 (17:13)", "body": "In my estimation, there is no such thing as too much chocolate!"}, {"response": 85, "author": "MarciaH", "date": "Sat, Aug 28, 1999 (14:58)", "body": "\"Irresistible\" Finding a bottle on the beach, Jake uncorks it and releases a genie. \"Ah, now you get three wishes,\" says the genie. \"Great!\" Jake replies. \"First, I want one billion dollars.\" Poof! There's a flash, and a paper with Swiss bank account numbers appears in Jake's hand. \"Next, I want a nice ocean-side house in Hawaii.\" Poof! Another flash, and he is holding the deeds to an ocean side property in Hawaii. \"Finally,\" Jake says, \"I want to be irresistible to women.\" Poof! There's another blinding flash, ...and Jake turns into a box of chocolates."}, {"response": 86, "author": "MarciaH", "date": "Sat, Aug 28, 1999 (14:59)", "body": "Suddenly Food has a beautiful new look. Thanks to our RG? It is most lovely and so easy to read...I am now not satisfied with Geo. This is too good. Congratulations on your most excellent taste."}, {"response": 87, "author": "aschuth", "date": "Sun, Aug 29, 1999 (13:14)", "body": "I comply with this praise!"}, {"response": 88, "author": "mrchips", "date": "Sun, Aug 29, 1999 (16:25)", "body": "Chocolate is to most women what beer is to most men. Life is NOT like a box of chocolates, but the White House is. Nice and pretty on the outside and full of nuts on the inside."}, {"response": 89, "author": "MarciaH", "date": "Sun, Aug 29, 1999 (16:42)", "body": "That is good, John"}, {"response": 90, "author": "mrchips", "date": "Sun, Aug 29, 1999 (21:51)", "body": "Actually, I love both beer and chocolate...but not together."}, {"response": 91, "author": "MarciaH", "date": "Sun, Aug 29, 1999 (23:19)", "body": "I thought I was just about to find out why they chocolate cover pretzels...!"}, {"response": 92, "author": "mrchips", "date": "Mon, Aug 30, 1999 (00:30)", "body": "So people who prefer chocolate to beer will eat pretzels, too."}, {"response": 93, "author": "MarciaH", "date": "Mon, Aug 30, 1999 (00:40)", "body": "...sheesh! Of course!...no excuses, Sir! (The things I learn from the Big Boys are truly fascinating...)*grin*"}, {"response": 94, "author": "autumn", "date": "Mon, Aug 30, 1999 (14:16)", "body": "LOVE this background!"}, {"response": 95, "author": "riette", "date": "Tue, Aug 31, 1999 (07:36)", "body": "'Tis gorgeous!!! It looks so appetizing too. \ufffdshamelessly licking the screen\ufffd"}, {"response": 96, "author": "MarciaH", "date": "Wed, Sep  1, 1999 (21:59)", "body": "I wanna new background for Geo...sheedsh...why does food have to get all of the goodies...whine...whinge...nah! Not my style!!! It is fabulous and about time it was a lovely as it can be. Any way to get those tongue smears off my monitor?"}, {"response": 97, "author": "riette", "date": "Thu, Sep  2, 1999 (02:09)", "body": "Get the dog to lick 'em off!"}, {"response": 98, "author": "MarciaH", "date": "Mon, Sep  6, 1999 (00:44)", "body": "Ree, you're full of good ideas tonight (this morning or whenever it was posted) *lol* then what do I use to get the doggie slobber off?"}, {"response": 99, "author": "riette", "date": "Mon, Sep  6, 1999 (01:03)", "body": "Why, your hand of course."}, {"response": 100, "author": "MarciaH", "date": "Mon, Sep  6, 1999 (01:13)", "body": "But I have chocolate smears on my fingers..."}, {"response": 101, "author": "riette", "date": "Mon, Sep  6, 1999 (05:09)", "body": "OH! Kinky! Get someone to lick it off."}, {"response": 102, "author": "MarciaH", "date": "Mon, Sep  6, 1999 (11:24)", "body": "...yup!...thought you'd appreciate that! Actually, my monitor is beginning to make everything look like a Van Gogh painting. All of those tongue swirls..."}, {"response": 103, "author": "riette", "date": "Mon, Sep  6, 1999 (15:51)", "body": "Say thank you!"}, {"response": 104, "author": "MarciaH", "date": "Mon, Sep  6, 1999 (15:59)", "body": "Mahalo Nui Loa, Dear *grin*"}, {"response": 105, "author": "riette", "date": "Tue, Sep  7, 1999 (00:49)", "body": "My new loo wears a halo too..."}, {"response": 106, "author": "MarciaH", "date": "Tue, Sep  7, 1999 (00:58)", "body": "ma HAH low NOO ee LOW ah Thank you very much *smile* (I like yours better!)"}, {"response": 107, "author": "riette", "date": "Tue, Sep  7, 1999 (10:16)", "body": "Cool language! Must sound nice when spoken."}, {"response": 108, "author": "MarciaH", "date": "Tue, Sep  7, 1999 (16:23)", "body": "It is almost musical when spoken, and when chanted, it will raise \"chicken skin\" all over you. There are loads and loads of vowels in it (they got all of the ones the Welsh spurned), so it flows out of the mouth in a most pleasing manner. ...almost has a built-in rhythm."}, {"response": 109, "author": "riette", "date": "Wed, Sep  8, 1999 (02:13)", "body": "Wow. I'll have to see the place someday. Do you speak the language fluently?"}, {"response": 110, "author": "MarciaH", "date": "Sun, May  7, 2000 (15:40)", "body": "http://www.sciencenews.org/20000506/food.asp Week of May 6, 2000; Vol. 157, No. 19 Chocolate therapies (with recipe for Janet's Chocolate Medicinal Mousse Pie) By Janet Raloff Chocolate has made news over the past few months for the apparently heart-healthy properties of some of its components\ufffdantioxidants known as flavonoids (see Chocolate Hearts.) These findings, together with data reported several years ago on the treats' ability to turn on opiate receptors in the brain (SN: 10/12/96, p. 235), threaten to transform the image of chocolate from dietary vice to herbal medicine. To meso-American anthropologists, however, the idea that chocolate can be health-promoting is old hat\ufffdvery old hat. Revered by cultures throughout the Americas for some 3000 years, chocolate has been in cultivation since at least the time of Christ. Referred to for much of that time as a \"food of the gods,\" this botanical product has occasionally, in centuries past, even stood in for currency\ufffdits value on par with gold's. For much of this illustrious past, chocolate has also been a venerated staple of the herbal pharmacopoeia, observes Louis E. Grivetti of the University of California, Davis. At the American Association for the Advancement of Science meeting last month in Washington D.C., Grivetti shared findings from his new historical investigation of chocolate's medicinal history. His team turned up medical texts describing chocolate therapies dating back to 1522. Though written by Europeans, they described remedies brought back by explorers who had visited the New World. So compelling were their reports that soon Europe was importing huge quantities of cocoa beans to serve a growing market for therapeutic chocolate. The earliest texts suggested that cocoa was merely a vehicle for helping make less palatable medicines go down. Soon, however, it was regarded as an active ingredient in cures being offered for a broad range of ails. Healers pounded cocoa beans into a paste. Diluted into a drink, they gave it to people suffering from fevers, liver disease, and kidney disorders. Physicians prescribed ground beans, mixed with resin, to cure dysentary. A cocoa drink was reputed to foster needed weight gain\ufffdespecially if augmented with ground maize. Hot chocolate was even prescribed as a laxative and aid to digestion. By the early 1600s, European researchers were reporting indications that chocolate may affect moods. Grivetti found a 1631 treatise by the Spanish physician/surgeon Antoino Comenero de Ledesma, for instance, that said chocolate makes people amiable, and \"incited consumers to . . . lovemaking.\" Indeed, Grivetti says, because chocolate was perceived as an intoxicant, it was deemed unsuitable for women or children\ufffdat least until the 14th century. By Ledesma's time, however, healers realized that chocolate was not for men only. A love potion, drinking chocolate helped women conceive, he reported. If hot cocoa was drunk during pregnancy, it helped smooth labor and delivery. Three decades later, Henry Stubb published a monograph that claimed a drink made by mixing chocolate and vanilla would strengthen the brain and womb. Mixed with Jamaican pepper, chocolate was supposed to stimulate menstrual flow. Combined with resin, it was reputed to boost breast-milk production. Cocoa-bean oils even helped heal a nursing mother's cracked nipples. Few conditions aren't improved by chocolate, according to the texts that Grivetti's team of scholars uncovered and translated. The botanical product was used to treat tuberculosis, toothaches, and ulcers. It was alleged to cure itches, repel tumors, and foster sleep. By the 1680s, reports emerged that chocolate could restore energy after a day of hard labor, alleviate lung inflammation, or strengthen the heart. By the 1800s, cocoa was being mixed with ground amber dust to relieve hangovers. Combined with other ingredients, it became the basis of treatments for syphilis, hemmorhoids, and intestinal parasites. In traditional healing recipes, chocolate often included little or no sweetening. Moreover, the Native American view of medicine in which chocolate therapies evolved was somewhat different from that practiced in Europe. Rather than illness being caused by disease, Native Americans viewed health as the state of being in balance with the environment. Losing that balance\ufffdperhaps through a perturbed diet\ufffdcould create sickness. Chocolate was viewed as one means for restoring lost balance. European adventurers often sampled the native cocoa-based drinks with scorn, according to Historicus in his late-19th century book, Cocoa: All About It. These beverages, frequently laced with cinnamon, chili peppers, oregano, or cloves, struck the European palate as vile. Travelers nonetheless brought home recipes for the strange drinks, together with tales of their reputed therapeutic prowess. Sugar crept into the recipes, and almost at once, Europeans developed a huge appetite for chocolate. Today, some of the mos"}, {"response": 111, "author": "autumn", "date": "Tue, May  9, 2000 (22:49)", "body": "Marcia, that recipe looks awesome!! I'm printing it out now."}, {"response": 112, "author": "MarciaH", "date": "Wed, May 10, 2000 (11:59)", "body": "Let us know how it turns out. I thought of you as soon as I saw it!"}, {"response": 113, "author": "MarciaH", "date": "Fri, May 12, 2000 (13:08)", "body": "A Chocolate Flutter - from the Lairds's Table Ingredients: -8 tablespoons breadcrumbs -4 tablespoons drinking chocolate -4 tablespoons Demerara sugar - or less -150ml single cream -150ml double cream -Grated rind of 1 orange -dash of orange curacao Method: Mix all dry ingredients together. Beat cream with orange rind and spoon into layers starting with cream. Leave some cream and orange mixture for topping. Serve with a thin slice of orange twist on top and a \"dash\" of orange curacao. Put in fridge overnight."}, {"response": 114, "author": "autumn", "date": "Fri, Jun  2, 2000 (14:29)", "body": "OK, I made the tofu-chocolate pie recipe and it was good; however, the texture was somewhat crumbly (resembles cottage cheese) rather than silky, and after one bite, Juliette said, \"this is tofu\" and refused to finish it. So I had to eat most of it (it was gone by bedtime)."}, {"response": 115, "author": "sociolingo", "date": "Sat, Jun  3, 2000 (05:05)", "body": "Oh don't!!!! I'm on a chocolate fast right now, and I'm getting withdrawal symptoms!"}, {"response": 116, "author": "MarciaH", "date": "Sat, Jun  3, 2000 (21:36)", "body": "LOL Autumn, I think you hit on a way to look like the Good Mother while getting to eat the final product all by yourself! Love it! Wonder if blurring it in a high-speed food processor might smoothe out the lumps?! Or using a softer form of tofu..."}, {"response": 117, "author": "sociolingo", "date": "Sun, Jun  4, 2000 (11:22)", "body": "Can I have some chocolate perfume please to take away the withdrawal pangs????"}, {"response": 118, "author": "MarciaH", "date": "Sun, Jun  4, 2000 (15:28)", "body": "Shall I send you some empty wrappers? Nibble on some bitter chocolate - that should do it!"}, {"response": 119, "author": "sociolingo", "date": "Mon, Jun  5, 2000 (16:30)", "body": "Nope I like that too much! *rumble* *rumble*"}, {"response": 120, "author": "MarciaH", "date": "Mon, Jun  5, 2000 (20:55)", "body": ".....uh oh! I wondered what that peculiar sound was outside. Thought it an approaching thunderstorm....Poor Maggie! *Hugs*"}, {"response": 121, "author": "sociolingo", "date": "Fri, Jun  9, 2000 (03:18)", "body": "Would you believe daughter 1 bought a 'chocolate scented candle' !!!!!! *sniff* *ahhhhh*"}, {"response": 122, "author": "MarciaH", "date": "Fri, Jun  9, 2000 (11:50)", "body": "When I am deprived of stuff I really love, I don't want to be anywhere near the stuff. Don't want to smell it or be reminded in any way... Interesting in what works, huh?!"}, {"response": 123, "author": "sociolingo", "date": "Fri, Jun  9, 2000 (15:07)", "body": "(I hate the smell of the candle, but don't tell her will you!!!!) Yup abstinence is the only way for me too - I once went on a three day water only fast, and the realy purgatry was cooking for everyone else!"}, {"response": 124, "author": "MarciaH", "date": "Fri, Jun  9, 2000 (18:57)", "body": "Understand that purgatory! On time I was so ill I lived on water for about 3 weeks. I could not stand the smell of cooking meat and had to reintroduce my system to protein. Most amazing experience. food conference Main Menu"}]}, {"num": 18, "subject": "tea", "response_count": 60, "posts": [{"response": 1, "author": "terry", "date": "Sat, Jan  3, 1998 (20:10)", "body": "Chai is my current favorite and here's a great place to get some recipes: http://www.greywolf.com/chai/recipes.html Here's one such recipe: SPICY INDIAN TEA (Masala=spice Chai=tea) Ingredients 3 - 4 Tea Spoons/4 Teabags of good tea (Darjeeling/Orange Pekoke/Lipton) A chunk of dry ginger (or fresh ginger if dry isn't handy) 3 - 4 cardmom pods, crushed (See Note below) 3 Cloves Small piece of cinnamon A Tsp of SOANP (I don't know the name. Can be found at Indian grocers. Also indian restaurants keep this for your pleasure after dinner Looks like cummin seeds) 1 or 2 whole black peppers (optional) Sugar to taste Milk (atleast Vitamin D, low fat won't do) Bring 2 cups of water to boil (microwave or otherwise) Add all the ingredients and boil again for about 15 seconds. Let stand for a minute. Warm milk in a pot. Filter tea into cups. Add milk and sugar. That's IT. Note: Since cardmom is expensive, I peel them and add the skin to my stock of tea leaves. This gives a distinct aroma. Of course you boil the skin with water. If you don't like to spend much time, mix all the spices and coarsley grind them. Boil water and add tea and a tsp of this ground spices. Rest is as above. ENJOY Kayshav -- dattatri@metaphor.com"}, {"response": 2, "author": "terry", "date": "Sat, Jan  3, 1998 (20:11)", "body": "And another: From: Yogesh Maheshwari Date: Tue, 29 Sep 92 15:51:58 MDT Hi Well read your message soc.culture.indian Well these are the steps to make chai for making a cup of chai 1. take half cup of water in an utensil 2. put spoonful of tea leaves, crushed ginger and sugar as needed and optionally crushed cardamom into the water 3. boil the mixture for about 3-4 minute based upon how strong chai u need 4. pour half cup of milk into it 5. again boil for a few minutes 6. filter it into a cup or glass well u can now enjoy ur cup of ginger chai happy tea makings bye Yogesh"}, {"response": 3, "author": "terry", "date": "Sat, Jan  3, 1998 (20:12)", "body": "And yet another from Brian Sroka: Whenever I have attempted to make chai, the proportions are guesswork. So here are the ingredients (and guesswork): 1 part crushed and shelled cardamom 1 part crushed cimmamon sticks 1/2 part crushed cloves (careful too much or it will dominate the flavor) 1 part crushed and skinned ginger Add all ingredients to water and boil. Use this water (strained) for the tea, usually darjeeling. The tea is intended to be served with milk and sugar."}, {"response": 4, "author": "terry", "date": "Sat, Jan  3, 1998 (20:13)", "body": "And if you're a real chai perfectionist: From: Krishnan Seetharaman Organization: University of Massachusetts at Lowell Computer Science Ha, my favourite drink, and topic! How to make the perfect chai and then sip (note sip, not drink!) it in peace. The Perfect Chai: - For each cup, of chai u need about 4/5 th cup of water, u are going to lose some water in evaporation etc.. and u are going to add milk for the rest. This measure can be changed to suit your proportion of tea+milk. - Boil the water and then pour it into the tea pot. Now ad the tea leaves, I use about 1 teaspoon/cup. - Now close the pot, and if u want to preserve the heat, close it with a sort of insulating cap u get for the pot. - Now heat some milk separately. - The cups can be pre-heated by rinsing with hot water. - After the tea has brewed for 7-10 minutes, pour the tea into the cups through a strainer, add milk + sugar. - Enjoy. Modified Chai (doesn't need pot etc..) - Boil the water in a regular vessel - Turn off the gas, add chai and close the vessel with a plate so that the steam stays in - Other steps are same Ginger+Ilaichi chai : - Cut some pieces of ginger, crush them with a spoon. Add it to the water when u boil it. U can also add Ilaichi (cardamom ) to add flavor. U can try various types of tea. The best is got by mixing the so called dust tea and leaf tea. Dust adds strength, while leaf gives a distinctive flavor to it. Try Darjeeling tea, its great. And remember tea should never be boiled, it should be brewed."}, {"response": 5, "author": "terry", "date": "Sat, Jan  3, 1998 (20:14)", "body": "From: aa355@torfree.net (Vinay Gupta) Subject: Re: How to Use Tea Masala? Date: Wed, 28 Jun 1995 03:21:26 GMT Kathleen Gruver (gruverk1@ix.netcom.com) wrote: : I have a packet of tea masala (spice mixture, presumably for mixing : with tea) that I purchased recently in an Indian foods store. How do I : use this? Do I mix it with loose tea when the tea is brewed? Mix it : with already brewed tea? Proportions? Help! It smells delicious, if : only I could figure out how to use it. Kathleen, According to my mom, here are the two ways to make masala chai: The first way results in a mixture that is slightly thick and sweet. This probably the more traditional way of making this tea in India. Here goes... Add the spice mixture to the water and heat. When the water boils, add the tea and a little later add sugar and milk. She suggests generous amounts of tea, milk and sugar, but I suspect you might want to vary the quantity according to your taste. Let the mixture stand for half a minute or so and remove from heat. The other method is to let the water/spice mixture boil and add the tea after removing from heat. Cover the saucepan (oops, I guess I forgot to mention that in India, tea is usually made in a saucepan and then drained) and allow the tea to brew for a few minutes. Then add the milk and sugar. The spices most commonly used in masala chai are - cardamom, cloves, cinnamon & black pepper (whole), in case you're interested in starting from scratch. Otherwise the Celestion Seasonings Bengal Spice herbal tea bags when mixed with any regular tea makes a fairly good cup of masala chai. Hope this helps... Vinay -- -- Vinay Gupta aa355@freenet.toronto.on.ca Toronto, Canada vgupta@trincoll.edu Check out my home page at... http://shakti.trincoll.edu/~vgupta"}, {"response": 6, "author": "TIM", "date": "Sun, Nov 22, 1998 (03:03)", "body": "I like the flavor of green tea, and earl grey, but I must confess that I enjoy drinking the tea much more than I enjot making it."}, {"response": 7, "author": "autumn", "date": "Sun, Nov 22, 1998 (21:29)", "body": "Me too! That's why they come in those nice little bags. :-)"}, {"response": 8, "author": "TIM", "date": "Sun, Nov 22, 1998 (22:15)", "body": "And all that nice powder in the jar."}, {"response": 9, "author": "autumn", "date": "Sun, Nov 22, 1998 (22:37)", "body": "I can't deal with loose tea. Or coffee beans."}, {"response": 10, "author": "TIM", "date": "Sun, Nov 22, 1998 (22:57)", "body": "Oh Wow!!! you don't know what you are missing. Ever coat coffee beans with chocolate and eat them?"}, {"response": 11, "author": "autumn", "date": "Sun, Nov 22, 1998 (23:01)", "body": "They are so yummy! Of course, I only eat the decaf ones."}, {"response": 12, "author": "TIM", "date": "Sun, Nov 22, 1998 (23:16)", "body": "I do too. I used to be addicted to caffeine, now I am very sensitive to it. I tried a regular espresso bean that way and nearly went into orbit."}, {"response": 13, "author": "riette", "date": "Mon, Nov 23, 1998 (00:42)", "body": "Oh foul!"}, {"response": 14, "author": "TIM", "date": "Mon, Nov 23, 1998 (00:49)", "body": "You mean that you never had chocolate covered coffee beans,Riette?"}, {"response": 15, "author": "riette", "date": "Mon, Nov 23, 1998 (06:55)", "body": "NNNNOOOO! I do not like coffee - it's bitter, and yuksies! The idea of chocolate coffee beans shakes my very soul!"}, {"response": 16, "author": "terry", "date": "Mon, Nov 23, 1998 (07:49)", "body": "No coffee at work today. Austin's water main broker and our city water may be contaminated. Must be like this all over town today."}, {"response": 17, "author": "TIM", "date": "Mon, Nov 23, 1998 (10:33)", "body": "Riette, the bitter of the coffee bean sets off the sweetness of the chocolate. You will have to try them."}, {"response": 18, "author": "riette", "date": "Tue, Nov 24, 1998 (00:28)", "body": "Terry, no wonder George could only find BROWN shrimps!! How did the water get contaminated? Fine, Tim, I'll try your coffee beans when I'm over. Now we just have to find out what I like, and you think you don't, and then you'll have to try that when I try the coffee beans."}, {"response": 19, "author": "TIM", "date": "Tue, Nov 24, 1998 (00:41)", "body": "O K It's a deal!"}, {"response": 20, "author": "riette", "date": "Wed, Nov 25, 1998 (00:59)", "body": "So, tell me all the things you don't like. How about cheese and maple syrup sandwiches?"}, {"response": 21, "author": "TIM", "date": "Wed, Nov 25, 1998 (09:02)", "body": "That's great Riette. With anchovies, green olives, and jalapenos? On raisin bread? Actually with the cheese and maple syrup combo, I'd prefer it on top of a large slice of hot apple pie, with vanilla ice cream on top, capped off with butterscotch topping and a cherry. If you are looking for food I dislike you have a long search ahead of you. I'm not particularly fond of mutton. I don't dislike it. Just not fond of it."}, {"response": 22, "author": "riette", "date": "Wed, Nov 25, 1998 (10:24)", "body": "No, neither am I. So let's skip that one. Please say you hate toasted marshmellows with condensed milk! I would love to change your mind while eating that!"}, {"response": 23, "author": "TIM", "date": "Wed, Nov 25, 1998 (12:12)", "body": "Let's try that. I've never had it, and we can do it the night of the BBQ."}, {"response": 24, "author": "riette", "date": "Thu, Nov 26, 1998 (00:59)", "body": "You've never had it? Great! Toasted marshmellows with condensed milk to the sound of Vanilla Ice! Baby!"}, {"response": 25, "author": "TIM", "date": "Thu, Nov 26, 1998 (01:32)", "body": "OH YEAH!! Riette, I am looking forward to it."}, {"response": 26, "author": "riette", "date": "Thu, Nov 26, 1998 (10:02)", "body": "Me too. I am starting to view my trip to America as a week-long tutorial; but I'm not sure who's going to turn out the mentor/student..."}, {"response": 27, "author": "TIM", "date": "Thu, Nov 26, 1998 (16:41)", "body": "Riette, I'm thinking that It will definitely work both ways. I look forward to the learning the most though."}, {"response": 28, "author": "riette", "date": "Fri, Nov 27, 1998 (00:33)", "body": "I'm not so sure anymore that you have anything to learn though....I didn't know ANYBODY could embarrass me so!!"}, {"response": 29, "author": "TIM", "date": "Fri, Nov 27, 1998 (00:42)", "body": "Riette, that wasn't intentional. These things happen. I hope I haven't scared you from calling."}, {"response": 30, "author": "riette", "date": "Fri, Nov 27, 1998 (00:49)", "body": "I didn't say I didn't like it. It was an experience QUITE out of the ordinary!"}, {"response": 31, "author": "TIM", "date": "Fri, Nov 27, 1998 (00:56)", "body": "I hope so, Riette, I would hate to think of myself as ordinary."}, {"response": 32, "author": "riette", "date": "Fri, Nov 27, 1998 (15:10)", "body": "I would hate for you to think of yourself as ordinary too. I don't think of you as ordinary without the 'extra'."}, {"response": 33, "author": "TIM", "date": "Fri, Nov 27, 1998 (15:18)", "body": "Thank you, Riette, I appreciate that. I'm not sure that I deserve it, But I appreciate it anyway."}, {"response": 34, "author": "riette", "date": "Sat, Nov 28, 1998 (00:30)", "body": "\ufffdBig smile\ufffd Do you drink tea?"}, {"response": 35, "author": "TIM", "date": "Sat, Nov 28, 1998 (00:35)", "body": "Yes, Riette, as amatter of fact, I do drink tea."}, {"response": 36, "author": "riette", "date": "Sat, Nov 28, 1998 (14:43)", "body": "And you know what kind of exotic tea you're going to have when I ..... AM in Austin next year. (You can stop grinning right now, because I WILL not use that wicked word again!!!)"}, {"response": 37, "author": "TIM", "date": "Sat, Nov 28, 1998 (14:46)", "body": "OK Riette , You got me again."}, {"response": 38, "author": "riette", "date": "Sun, Nov 29, 1998 (01:02)", "body": "You're just waiting for me to say it again, aren't you!"}, {"response": 39, "author": "TIM", "date": "Sun, Nov 29, 1998 (01:08)", "body": "I never tire of this , Riette."}, {"response": 40, "author": "riette", "date": "Mon, Nov 30, 1998 (00:54)", "body": "I've noticed! You're such a devil - does your mum know you're like this??"}, {"response": 41, "author": "TIM", "date": "Mon, Nov 30, 1998 (01:06)", "body": "Im sure she does, Riette, not much gets past her."}, {"response": 42, "author": "riette", "date": "Mon, Nov 30, 1998 (01:06)", "body": "And she lets you get away with it too?!?!"}, {"response": 43, "author": "TIM", "date": "Mon, Nov 30, 1998 (01:06)", "body": "My mother gave up on trying to directly control me when I was 22. Which was about 4 years late as far as I was concerned."}, {"response": 44, "author": "riette", "date": "Tue, Dec  1, 1998 (00:41)", "body": "ha-ha! She probably only gave up because you got taller than her! I think she should STILL be smacking your buttocks, 'cos you need it, young man!"}, {"response": 45, "author": "TIM", "date": "Tue, Dec  8, 1998 (18:19)", "body": "Actually It was because I could outrun her. I would not dare raise a hand to my mother."}, {"response": 46, "author": "KitchenManager", "date": "Fri, Dec 11, 1998 (09:42)", "body": "(backing up a bit in here...) Chai, a mix of black tea, cardamom, ginger, cloves, cinnamon, milk and honey, is growing in popularity. Sales have grown from less than $2 million in '94 to $11 million in '97. Much of it is served in coffee houses and restaurants and is made from a concentrate that comes in milk carton-like containers."}, {"response": 47, "author": "KitchenManager", "date": "Fri, Dec 11, 1998 (09:49)", "body": "and, from the Dec 98 issue of FOOD ARTS Nirvana By The Sip Chai tea latte emerged as the coming contender in the hot drink wars, with both the Starbucks megachain and the small Oregon Chai promoting the spiced tea drink sweetened with honey and blended with steamed milk. Oregon Chai boasted its sales had risen 1,300 percent since its 1995 beginning."}, {"response": 48, "author": "PT", "date": "Fri, Dec 11, 1998 (11:25)", "body": "Where can it be found in Austin?"}, {"response": 49, "author": "KitchenManager", "date": "Fri, Dec 11, 1998 (11:42)", "body": "Terry will have to help you with that one as he's the chai afficianado amongst us..."}, {"response": 50, "author": "stacey", "date": "Fri, Dec 11, 1998 (11:59)", "body": "whole foods has it loose you can get it at many of the gazillion coffee houses in town... Are you a Wheatsville Co-op member? I think they have it too (on Guadalupe just south (or is it north) of 29th street"}, {"response": 51, "author": "PT", "date": "Fri, Dec 11, 1998 (12:03)", "body": "Thank you, Stacey."}, {"response": 52, "author": "KitchenManager", "date": "Fri, Dec 11, 1998 (12:07)", "body": "Central Market also sells it pre-bottled, but I was hoping someone like Terry or Stace would know where some really good was being served since I've never had it, and wouldn't want to recommend an icky product to a first-timer..."}, {"response": 53, "author": "MarciaH", "date": "Tue, Aug 24, 1999 (19:32)", "body": "Any pre-bottled water from Hawaii (preferably from the Island of Hawaii) is the best in the world, and second place goes to Penn State's from the limestone natural filtration of Nittany Valley. Just a totally objective report was what you wanted, was it not? Make tea with either of these and bottle your own. It is the only way to get really great tea out of a bottle!"}, {"response": 54, "author": "MarciaH", "date": "Sun, Feb 20, 2000 (22:32)", "body": "*S i g h* I was the last one to post here. Must be a slow hapa-year or I poisoned the topic or sumthin... I know where water is not fit to drink even with your nose held and that is in Southern California and Philadelphia, for two instances..."}, {"response": 55, "author": "autumn", "date": "Mon, Feb 21, 2000 (12:14)", "body": "Add the entire Chesapeake Bay region to that list, Marcia... West Virginia has the best water I've ever tasted straight from the tap."}, {"response": 56, "author": "MarciaH", "date": "Mon, Feb 21, 2000 (12:38)", "body": "My son was born in West Virginia and they do, indeed have great water, except in the soft coal regions. Yyup! I remember Chesapeake water. Does it still stain your porcelain bathroom and kitchen fixtures? That is nasty stuff, indeed!"}, {"response": 57, "author": "autumn", "date": "Sat, Feb 26, 2000 (17:28)", "body": "Where my sister lives she won't even have a washer/dryer. Why stain your clothes by washing them?? Mine is so chlorinated I couldn't drink it without my Brita filter."}, {"response": 58, "author": "MarciaH", "date": "Sat, Feb 26, 2000 (22:06)", "body": "Sheesh! It is tea-colored right out of the tap! Poor dear...I remember!"}, {"response": 59, "author": "alyeska", "date": "Sat, Feb 26, 2000 (22:43)", "body": "Fairbanks' water is orange. There are times when you can't even take a bath becaus it is so red and it is thick."}, {"response": 60, "author": "MarciaH", "date": "Sat, Feb 26, 2000 (22:54)", "body": "Heavens! Orange AND thick?! Yak!!! And our water comes directly from God to the tap (with a little metering by the Department of Water Supply to whom I write the checks to pay for it..) It IS wonderful water and very soft. It is not something we do not appreciate, having lived where it was not as good. food conference Main Menu"}]}, {"num": 19, "subject": "Spicey", "response_count": 47, "posts": [{"response": 1, "author": "Wolf", "date": "Sun, Jan  4, 1998 (15:25)", "body": "oregano and basil......"}, {"response": 3, "author": "Wolf", "date": "Sun, Jan  4, 1998 (20:34)", "body": "yes, but they can sure spice things up *wink* right back at ya"}, {"response": 4, "author": "stacey", "date": "Mon, Jan  5, 1998 (10:08)", "body": "LOL!"}, {"response": 5, "author": "autumn", "date": "Mon, Jan 19, 1998 (23:17)", "body": "curry, curry, curry..."}, {"response": 7, "author": "autumn", "date": "Tue, Jan 20, 1998 (20:31)", "body": "Hot Madras curry blended here in Baltimore by McCormick's. Although when I go to visit my aunt in PA, we hit an Amish store that sells bulk spices they package. I always stock up on turmeric, coriander, fenugreek, etc. so I guess I technically could blend my own. Know the right proportions?"}, {"response": 8, "author": "Wolf", "date": "Tue, Jan 20, 1998 (21:18)", "body": "what the heck is fenugreek? Is it a greek spice blend?"}, {"response": 9, "author": "autumn", "date": "Tue, Jan 20, 1998 (22:06)", "body": "Heck if I know--wer?"}, {"response": 12, "author": "Wolf", "date": "Wed, Jan 21, 1998 (20:25)", "body": "Wow, thanks a bunch Mr. Spice Man!!"}, {"response": 14, "author": "autumn", "date": "Thu, Jan 22, 1998 (12:32)", "body": "Thank you for mentioning that it was an \"erect\" herb. I was wondering about that. Who knew the stuff in my curry was also in my syrup bottle? That's amazing."}, {"response": 16, "author": "stacey", "date": "Thu, Jan 22, 1998 (16:48)", "body": "*giggle*"}, {"response": 17, "author": "CotC", "date": "Tue, Mar 17, 1998 (13:34)", "body": "*gak* *wink* *nudge* *scratch* *pick* *leer* :-}"}, {"response": 18, "author": "stacey", "date": "Tue, Mar 17, 1998 (14:37)", "body": "LOL!"}, {"response": 19, "author": "CotC", "date": "Tue, Mar 17, 1998 (14:57)", "body": "Time to exhibit my stupidity. Que quiere decir \"LOL\"? \"Look Out! a Leper!\"? or what?"}, {"response": 22, "author": "autumn", "date": "Thu, Apr 16, 1998 (22:58)", "body": "My mouth is watering!!!!!"}, {"response": 23, "author": "stacey", "date": "Fri, Apr 17, 1998 (09:18)", "body": "here's a tissue. *smile* I had jerked mahi mahi last night. Not as spicey as other jerked things I've had before (?!?!!?) but delicious nonetheless!"}, {"response": 24, "author": "autumn", "date": "Sun, Apr 19, 1998 (17:12)", "body": "LOL!"}, {"response": 25, "author": "stacey", "date": "Mon, Apr 20, 1998 (00:01)", "body": "*smile*"}, {"response": 26, "author": "stacey", "date": "Fri, May  1, 1998 (16:18)", "body": "My mini-vacation to Houston happened to coincide with crawfish season! Man my fingers are sore. *singsong* \"Rip their tails off, suck their heads out, throw your napkin away ayay ay\" \"Dip those bodies in, plenty of hot sauce and chow the etoufee, ayay ay\""}, {"response": 27, "author": "TIM", "date": "Sun, Nov 29, 1998 (00:58)", "body": "Hello Riette, How are you this morning?"}, {"response": 28, "author": "riette", "date": "Sun, Nov 29, 1998 (01:03)", "body": "There you are! Very very very well. Looking forward to tomorrow."}, {"response": 29, "author": "TIM", "date": "Sun, Nov 29, 1998 (01:09)", "body": "OK Riette, What is going on tomorrow?"}, {"response": 30, "author": "riette", "date": "Mon, Nov 30, 1998 (00:56)", "body": "I TOLD you! I'm expecting a very important phonecall - I'm just looking forward to it, that's all. It doesn't necessarily take a hot balloon ride to excite me, you know! A nice phonecall can be just as great."}, {"response": 31, "author": "TIM", "date": "Mon, Nov 30, 1998 (01:08)", "body": "Oh Boy!! Riette, A hot air baloon ride huh? That's something else."}, {"response": 32, "author": "riette", "date": "Mon, Nov 30, 1998 (01:08)", "body": "I've only been once - it was the BEST thing!"}, {"response": 33, "author": "TIM", "date": "Mon, Nov 30, 1998 (01:08)", "body": "Riette, perhaps tomorrow you will get another."}, {"response": 34, "author": "riette", "date": "Tue, Dec  1, 1998 (00:43)", "body": "You're going to send me a hot balloon, Tim? How kind! I can't wait!"}, {"response": 35, "author": "TIM", "date": "Tue, Dec  8, 1998 (18:21)", "body": "The Zepplein Works is practically in your back yard and you want a hot air balloon??"}, {"response": 36, "author": "riette", "date": "Thu, Jan 14, 1999 (13:11)", "body": "No, a hot balloon."}, {"response": 37, "author": "PT", "date": "Fri, Jan 15, 1999 (16:58)", "body": "OK, what is a hot balloon?"}, {"response": 38, "author": "riette", "date": "Sat, Jan 16, 1999 (06:09)", "body": "A drink."}, {"response": 39, "author": "PT", "date": "Sat, Jan 16, 1999 (12:54)", "body": "OK, and what is in this drink? I have heard of many exotic drinks, but that one is new."}, {"response": 40, "author": "riette", "date": "Sat, Jan 16, 1999 (14:26)", "body": "Tequila, vodka, martini, mixed with orange juice and tabasco sauce."}, {"response": 41, "author": "PT", "date": "Wed, Jan 20, 1999 (20:50)", "body": "That sounds really good."}, {"response": 42, "author": "riette", "date": "Tue, Jan 26, 1999 (09:56)", "body": "It is. Just a little difficult to swallow if not cold enough! ha-ha!"}, {"response": 43, "author": "MarciaH", "date": "Sun, Feb 20, 2000 (20:44)", "body": "Since it is not that common here, and some of you like to cook Cajun at home, what spices does it involve? And, is everything blackened? How does it differ from Creole (which we also don't have here)?"}, {"response": 44, "author": "MarciaH", "date": "Thu, May 25, 2000 (12:29)", "body": "Another Digestion Aid Cilantro, the herb that gives a lot of Mexican food its flavor, is also a good digestive aid. The flowers and leaves are edible, so throw the flowers in a salad and use some of the leaves to make a cup of tea to have after a heavy meal. The dried seeds (usually called coriander) can be chewed to freshen your breath."}, {"response": 45, "author": "MarciaH", "date": "Fri, May 26, 2000 (11:10)", "body": "About Spices: Saffron The labor-intensive method of collecting this spice makes it one of the most expensive in the world. -Saffron is the yellow stigmas (the inner, thread-like part of the flower) of the small purple crocus. Most saffron comes from Spain. The stigmas are handpicked and dried before storing. -The pungent, aromatic flavor of saffron is best used in moderation. It is often added to the liquid used in preparing a dish to ensure a balanced taste. -Saffron can be purchased as powder or threads. The treads are preferred, as the flavor remains truer longer. Sometimes other ingredients (like turmeric) are added to the powder to help stretch this expensive ingredient. This usually leads to an undesirable final result. -Famous recipes utilizing saffron include paella, bouillabaisse, steamed mussels, risotto, couscous, and yellow rice. It pairs well with garlic."}, {"response": 46, "author": "autumn", "date": "Fri, Jun  2, 2000 (14:30)", "body": "I love both cilantro and saffron!!!"}, {"response": 47, "author": "MarciaH", "date": "Fri, Jun  2, 2000 (14:58)", "body": "with rice it makes a great pilaf!"}, {"response": 48, "author": "sociolingo", "date": "Sat, Jun  3, 2000 (05:07)", "body": "Never heard of cilantro. Wot is it? Reminds me I bought some real saffron a while back, now where did I put it?"}, {"response": 49, "author": "MarciaH", "date": "Sat, Jun  3, 2000 (21:29)", "body": "Coriander served as fresh-cut leaves as a garnish or mixed in for a slighly anice flavor. It is wonderful in almost everything!"}, {"response": 50, "author": "sociolingo", "date": "Sun, Jun  4, 2000 (11:24)", "body": "Oh right! I have coriander growing in a pot on the kitchen window sill"}, {"response": 51, "author": "MarciaH", "date": "Sun, Jun  4, 2000 (17:03)", "body": "In Hawaii fresh coriander is called chinese parsley and/or cilantro. No one calls it coriander, oddly enough!"}, {"response": 52, "author": "MarciaH", "date": "Tue, Jun  6, 2000 (22:37)", "body": "Rosemary Rosemary is one of the most versatile herbs from the Mediterranean coast. Wonderful with most meats but particularly delicious as flavouring for all lamb dishes (simply spread fresh sprigs over boned shoulder or leg of lamb prior to roasting). Rosemary is also an enhancer of casseroles, marinades and baked fish and used in vinegar and olive oil as salad dressing. Here's a good present idea for the hostess - Purchase an attractive bottle in clear glass. Fill it with 1 part wine vinegar to 2 parts Italian olive oil. Drop in 2 sprigs of rosemary, cork the bottle, and tie an attractive ribbon round the neck. She will be delighted! More tomorrow on rosemary!"}, {"response": 53, "author": "MarciaH", "date": "Wed, Jun  7, 2000 (18:34)", "body": "Rosemary for Health & Personal Care For those who suffer with catarrh, rosemary has a cool nose-tingling aroma that, if inhaled, can help clear the nasal cavities of heaviness. It is also used as a tonic and diuretic for cleansing and boosting the system. For an insect repellent, try oil of rosemary, particularly effective in repelling midges. Rosemary is also excellent as a shampoo component for darkening dark hair."}, {"response": 54, "author": "MarciaH", "date": "Mon, Jul 17, 2000 (23:14)", "body": "Understanding: Tabasco Sauce Tabasco could be called the \"Father of All Hot Sauces.\" -Edmund McIlhenny first produced Tabasco in 1868 on Avery Island in Louisiana. Today the company is still owned by the McIlhenny family and is produced at that same location. -The peppers used (sometimes called Tabasco peppers) originated in Central America. After picking, the peppers are mashed, mixed with salt, and placed in oak barrels for fermentation (for up to three years). After straining, the resulting liquid is blended with vinegar to create the famous sauce. The basic process has remained unchanged for nearly 150 years. -When used in moderation, Tabasco adds a subtle zing to many recipes, ranging from Hollandaise sauce to the Bloody Mary. Barbecue sauces and Cajun dishes get a spicy hot punch from the addition of Tabasco."}, {"response": 55, "author": "MarciaH", "date": "Tue, Jul 18, 2000 (20:01)", "body": "SAFFRON The golden-orange spice called saffron is the most expensive spice in the world. Although it can sell for as much as $8 per gram, it is available for as little as $36 for an ounce ($1.29 per gram) if you know where to look. Why is it so expensive? It is produced from one tiny part (the stigma) of the flowers of a certain kind of purple crocus that blooms only once each year in the fall. The yield per acre is very small, since it takes thousands of flowers to make a handful of spice. The bright red stigmas must be removed from the flowers in the early morning, when they are still fresh. Saffron is a versatile spice that can be used in many ways, ranging from the traditional rice dishes to sweet baked goods. There's even potent saffron liquor from northern Greece. food conference Main Menu"}]}, {"num": 2, "subject": "What I ate today", "response_count": 476, "posts": [{"response": 1, "author": "terry", "date": "Mon, Nov  4, 1996 (07:30)", "body": "Nothing yet. But I'm getting ready to pop a couple of Belgian waffles into the wave and heat them up. Then I'm going to thaw out some frozen mixed berries and put them on top with some maple syrup. It's morning in Cedar Creek. And I'm hungry."}, {"response": 2, "author": "KitchenManager", "date": "Thu, Nov  7, 1996 (21:24)", "body": "Well, since I wasn't at work today, all that I cooked was my little girl's birthday cake. She picked out all the ingredient and I assembled it for her. See ya'll soon, WER"}, {"response": 3, "author": "KitchenManager", "date": "Thu, Nov  7, 1996 (21:27)", "body": "Oops, sorry, wrong topic. Besides her cake, we also had homemade chicken pot pie, fresh green beans, and a pea and corn salad to eat that her great grandmother made. WER"}, {"response": 4, "author": "terry", "date": "Thu, Nov  7, 1996 (21:31)", "body": "I ate across the street from my office building at a little bakery. I had an avocado sanwhich. Pretty much junk food the rest of the day. I just had a couple of French bread pizzas. I've just moved into a new house and don't even have a fridge, stove, etc. yet so I'm at a distinct disadvantage when it comes to homecooked meals. Look for lots of stuff in the wave for a while."}, {"response": 5, "author": "KitchenManager", "date": "Wed, Nov 20, 1996 (13:05)", "body": "This morning at work I had a Mexican dish that consiste of a native herb that the person who gave it to me was unable to translate to Enlish that was wrapped around cheese and cooked in salsa roja. Very odd, but quite good. Then I came home and had two wildberry Pop-tarts."}, {"response": 6, "author": "terry", "date": "Wed, Nov 20, 1996 (16:38)", "body": "I just had a cup of coffee this morning and some leftovers for lunch. Very dull day, foodwise."}, {"response": 7, "author": "Donna", "date": "Tue, Nov 26, 1996 (22:19)", "body": "When the kids are gone 2 cups of coffee since I am at home leftovers for lunch.Sometimes I go without lunch.Poptarts are gone in a flash around here so, I don't buy them to often. For dinner we had baked chicken breast with a dash of garlic powder, toss salad wine vinager and olive oil dressing, broccoli: {standard with every meal}mashed potatoes with gravy,butternut squash my husband and I eat that,2%milk and ice tea.My husband likes meat and potaoes.Homemade gravy: I always make chicken broth without the fat.I do leave the skin on the breast so they don't dry out remove them when we eat.The kids don't like the skin."}, {"response": 8, "author": "terry", "date": "Tue, Nov 26, 1996 (22:27)", "body": "How do you cook Italian style herb chicken? How do the French bake chicken? I just had a whole wheat English muffin with some I can't believe it's not butter margarine on it that I squeezed out of a bottle and an Old Milwaukee Near Beer. (OK! Stop that snickering!)"}, {"response": 9, "author": "smckern", "date": "Wed, Nov 27, 1996 (00:28)", "body": "I had a \"Double-Up\" yoghurt and half a Rock-melon - very healthy so far. I think I am going to go home and make up some quick pasta."}, {"response": 10, "author": "terry", "date": "Wed, Nov 27, 1996 (00:40)", "body": "The varieties of melons is fascinating: casba, crenshaw, honeydew, the other types escape me right now. I guess you could toss cantaloupes and watermelons into this category."}, {"response": 11, "author": "smckern", "date": "Wed, Dec  4, 1996 (16:39)", "body": "There seems to be some inactivity here... c'mon peoples... I had tomato on toast for breckie this morning. I suppose you guys all say it tom-ay-toes don't you? :-)"}, {"response": 12, "author": "terry", "date": "Wed, Dec  4, 1996 (17:09)", "body": "All I've had is some toast and a bowl of oatmeal today. Not much to write about."}, {"response": 13, "author": "Mixu", "date": "Thu, Dec  5, 1996 (09:02)", "body": "I haven't eaten today yet (and it's 5:00 PM!), but I'll visit the grocery and wok some onions and mushrooms and mix them with couscous and garlic. Should be good, especially because I haven't eaten..."}, {"response": 14, "author": "terry", "date": "Thu, Dec  5, 1996 (11:30)", "body": "Toast and coffee. I'll be hungry again soon and on the road."}, {"response": 15, "author": "smckern", "date": "Thu, Dec  5, 1996 (19:15)", "body": "I had fruit salad for brecky... but last night's dinner was the treat... ravioli with pesto sauce!!! Yummo! (I'm hungry now)"}, {"response": 16, "author": "terry", "date": "Thu, Dec  5, 1996 (22:15)", "body": "I had dinner at Satay tonight. Pud Thai Tofu and a kiddie cocktail and some funny shrimpies in a wooden bowl with six indentatiosn with pottery covers of eash little indentationl. Oh, I almost forgot, the drink has a tiny umbrella."}, {"response": 17, "author": "smckern", "date": "Fri, Dec  6, 1996 (00:09)", "body": "Of course it has to have an umbrella - it wouldn't be kitsch without it!!!"}, {"response": 18, "author": "KitchenManager", "date": "Thu, Dec 12, 1996 (12:42)", "body": "Hello, again, everyone! So far today, a cup of coffee and some samples of a sauce for scallops that we are doing for a demo tomorrow (Friday the 13th) at the new Randall's. See you all soon, and happy holidays. WER"}, {"response": 19, "author": "terry", "date": "Thu, Dec 12, 1996 (12:51)", "body": "Is the new Randalls going to have a cafeteria like the old Randalls that's closing down the road? I'm entering this at one of the Lakeline Malls new Internet islands. They're free and they have a big screen. It's right by the Dillards entrance."}, {"response": 20, "author": "KitchenManager", "date": "Thu, Dec 12, 1996 (12:54)", "body": "I'm not sure, there was a small article on the store in yesterday's life and food section in the Statesman. WER"}, {"response": 21, "author": "smckern", "date": "Mon, Dec 16, 1996 (19:56)", "body": "Chicken curry pasta today - yummo!!!"}, {"response": 22, "author": "terry", "date": "Tue, Dec 17, 1996 (18:25)", "body": "Soy sushi. Yummm."}, {"response": 23, "author": "stacey", "date": "Tue, Sep 23, 1997 (12:12)", "body": "Is no one eating these days? Mango for b-fast along with my own creation of carrot/banana/spice bread with butter!"}, {"response": 24, "author": "terry", "date": "Wed, Sep 24, 1997 (07:46)", "body": "Actually, yes, I'm still eating. That sound delicious Stacey. I see you're no longer being denied access to food!"}, {"response": 25, "author": "stacey", "date": "Wed, Sep 24, 1997 (09:24)", "body": "Half a fried egg sandwich, soy milk and Immune Support for b-fast. And I brought a container of pasta (w/ homeade sauce) and a Gardenburger for lunch. Yummy."}, {"response": 26, "author": "terry", "date": "Wed, Sep 24, 1997 (19:26)", "body": "I had a veggie burger for lunch at the Waterloo Ice House with some fries and a glass of fresh squeezed lemonade. I know it was fresh squeezed because I squeezed it. The waitresses there have learned that their tip is in direct proportion to the number of lemons they bring me."}, {"response": 27, "author": "stacey", "date": "Thu, Sep 25, 1997 (09:25)", "body": "*giggle* Caffeine for b-fast this a.m. A harried morning so far. Caught up in a sushi craving for the past week, I might have to sate it tonight. Mmmmm."}, {"response": 28, "author": "terry", "date": "Thu, Sep 25, 1997 (18:53)", "body": "Egg McMuffin w/ no meat hash browns coffee result of a fast trip through the Big Mac. nuthin' fer lunch. And, just now 3 burritos and a mountain dew (caffeeine!!) Time to run. And time to swing the web cam over the sunset. For the first time in a week we have a cloudless sky."}, {"response": 29, "author": "stacey", "date": "Fri, Sep 26, 1997 (09:11)", "body": "\u001b[BMore caffeine this a.m. Extra strong w/ chicory! No b-fast yet... Friday is treat day at school. You know how we teachers love to eat! Sorry for the stereotype -- it used to bother me but when I realized it was true, hey what can you do?"}, {"response": 30, "author": "terry", "date": "Fri, Sep 26, 1997 (16:51)", "body": "Go with the flow."}, {"response": 31, "author": "stacey", "date": "Wed, Oct  8, 1997 (12:11)", "body": "Coffee, coffee, coffee, you're so good to me Coffee, coffee, coffee, black or with milk and cream Coffee, coffee, coffee , yum, yum, YUMMY! Guess what I had for b-fast. Yep. Liquid speed!"}, {"response": 32, "author": "stacey", "date": "Wed, Oct  8, 1997 (12:13)", "body": "oh, and some of my super yum, accidental breakfast souffle."}, {"response": 33, "author": "terry", "date": "Wed, Oct  8, 1997 (15:04)", "body": "Did someone say coffee? Just got back from the Waterloo Ice House on Burnet: veggie burger (ok, not the best in town), fries and lemonade. Am I having a deja vu?"}, {"response": 34, "author": "stacey", "date": "Thu, Oct  9, 1997 (10:49)", "body": "Sounds like one of the groovies meals around to me. Have you been to Chili's lately? Thay've added black bean patties to their menu! Late night dinner -- Denny's hasbrowns and Moons over My Hammy sans the hammy part with an addition of tomates! Sushi dinner tonight!"}, {"response": 35, "author": "terry", "date": "Thu, Oct  9, 1997 (12:13)", "body": "Sushi on a snowy day in Denver, sounds great. I may just bop by Chili's today and test that out. It's getting to be that time of day. I'm heading out to lunch in 10 minutes."}, {"response": 36, "author": "stacey", "date": "Thu, Oct  9, 1997 (12:20)", "body": "Mmmmm... now you're making me hungry. No snow in Denver yet. Several inches in the mountains but honestly just our first decent frost this a.m. Try the mushroom swiss burger with a black bean patty and a side of honey- mustard for your fries!"}, {"response": 37, "author": "terry", "date": "Thu, Oct  9, 1997 (18:54)", "body": "Well, I ended up at Whole Foods North instead. Ladka (potatolike patty, I think that's a Jewish term) and vegetable pie. And some exotic red tea from the juice bar. Hey, didn't I turn you on to that bean burger back when we were rabbits?"}, {"response": 38, "author": "stacey", "date": "Fri, Oct 10, 1997 (10:18)", "body": "Oh yeah! I got so excited hearing myself talk about it yesterday that I went there for lunch! Delicious. Last night we went to MORI for sushi! Amazing stuff -- Stacey ordered for four. The bill was \"yikes!\" but the dinner EXCELLENT. This a.m. I'm eating cake and potato chips -- someone's b-day!"}, {"response": 39, "author": "terry", "date": "Sat, Oct 11, 1997 (18:50)", "body": "Gosh, I've fogotten to eat anything today! And it's 6:30 pm!"}, {"response": 40, "author": "stacey", "date": "Mon, Oct 13, 1997 (09:38)", "body": "smooth move! Yesterday was a huge food orgy. We had brunch over at a friends -- artichoke quiche, garlic-rosemary hash browns, monkey bread, fruit salad, mimosas and more. Then we attended a birthday party -- grilled salmon, grilled zucchini, cake and beer!"}, {"response": 41, "author": "terry", "date": "Mon, Oct 13, 1997 (13:11)", "body": "Orgy is right! When you get into monkey bread and mimosas, you're getting out there. You must be glowing!"}, {"response": 42, "author": "stacey", "date": "Tue, Oct 14, 1997 (08:35)", "body": "*cackle*"}, {"response": 43, "author": "terry", "date": "Tue, Oct 14, 1997 (13:47)", "body": "Same breakfast as yesterday. It's getting on lunchtime. Yesterday I ordered a veggieburger at Waterloo and got a meatburger by mistake. They fixed that. I had it with lemonade and fries. Sound familiar?"}, {"response": 44, "author": "KitchenManager", "date": "Tue, Oct 14, 1997 (23:22)", "body": "Yeah, deja food! WER"}, {"response": 45, "author": "stacey", "date": "Wed, Oct 15, 1997 (09:16)", "body": "Made a pizza last night... ate it all! Long skates make me very hungry. mushroom and feta! No breakfast this a.m. (bad girl) just not feeling very well."}, {"response": 46, "author": "terry", "date": "Wed, Oct 15, 1997 (13:18)", "body": "Ooo, hope you get to feelin' better. Maybe you will when you get something in you."}, {"response": 47, "author": "stacey", "date": "Thu, Oct 16, 1997 (09:01)", "body": "Still feel yucky. I think stress has more to do with it than anything else. I did take my \"Essence\" this a.m. with some OJ. That will perk me up quickly!"}, {"response": 48, "author": "terry", "date": "Thu, Oct 16, 1997 (09:27)", "body": "Essence?"}, {"response": 49, "author": "stacey", "date": "Thu, Oct 16, 1997 (12:26)", "body": "Essence of Life. A liquid product with the 84 trace minerals our body needs but no longer gets from the foods we eat because our soils are overproduced. Same ratio as sea water (same ratio as our blood)"}, {"response": 50, "author": "terry", "date": "Thu, Oct 16, 1997 (13:35)", "body": "Is this superior to the Ondrox anti-oxidents we were taking? I'm still taking those, would I be better off switching to this stuff?"}, {"response": 51, "author": "stacey", "date": "Fri, Oct 17, 1997 (10:59)", "body": "There are a few \"superior\" products I've found and Essence is completely different from an antioxidant. I'll get some info for you and send it."}, {"response": 52, "author": "stacey", "date": "Fri, Oct 17, 1997 (11:10)", "body": "Breakfast: cup of coffee (just one!!!), cup of Chex mix and two pieces of chocolate. Obviously not your most well rounded b-fast but those aren't as much fun to talk about!"}, {"response": 53, "author": "terry", "date": "Fri, Oct 17, 1997 (12:27)", "body": "So you could take both? Vitamins and the thing you're talking about?"}, {"response": 54, "author": "stacey", "date": "Fri, Oct 17, 1997 (12:44)", "body": "certainly. Essence is not a vitamin. It is a combination of the 84 trace minerals every living being needs to survive."}, {"response": 55, "author": "KitchenManager", "date": "Fri, Oct 17, 1997 (23:59)", "body": "Your breakfast today sounded alot more like the trace elements by body uses to survive. WER"}, {"response": 56, "author": "stacey", "date": "Mon, Oct 20, 1997 (09:20)", "body": "*giggle* This morning a steaming cup of ginseng tea w/ honey... I need some clean foods for the next few days, my body is really feeling the energy loss. I'm sure my consumption of movie popcorn, coke and a DQ blizzard contributed to the sluggishness yesterday!"}, {"response": 57, "author": "terry", "date": "Mon, Oct 20, 1997 (18:06)", "body": "I had lunch at Waterloo again today. The usual. Did you find those three on your food combining chart, Stace'?"}, {"response": 58, "author": "stacey", "date": "Tue, Oct 21, 1997 (10:41)", "body": "Just coffee this morning... but lots of it."}, {"response": 59, "author": "KitchenManager", "date": "Wed, Oct 22, 1997 (00:45)", "body": "Amen. Today for me was: Coffee and lots of it 3 doughnuts Mixed colas and lots of them Cracker Jacks WER"}, {"response": 60, "author": "terry", "date": "Wed, Oct 22, 1997 (00:59)", "body": "Put me in the just coffee column for yesterday too. But not too much. So don't call me too much coffeeman."}, {"response": 61, "author": "KitchenManager", "date": "Wed, Oct 22, 1997 (01:01)", "body": "Just enough coffee man? WER"}, {"response": 62, "author": "terry", "date": "Wed, Oct 22, 1997 (01:28)", "body": "Wow, I went to bed super early today (like 7 pm)and just woke up. And you're posting stuff now. Stacey is our day person and you must be our night person."}, {"response": 63, "author": "KitchenManager", "date": "Wed, Oct 22, 1997 (01:31)", "body": "I was at work at 7:00 am this morning and got home at 10:00 pm, this is the only time I have Sun-Mon-Tue. WER"}, {"response": 64, "author": "terry", "date": "Wed, Oct 22, 1997 (01:33)", "body": "Wow, you put in a 15 hour day! Do you do this every day?"}, {"response": 65, "author": "KitchenManager", "date": "Wed, Oct 22, 1997 (01:41)", "body": "Nope, usually only Sunday, Monday, Tuesday off Wednesday 6 or so on Thursday 12 or so on Friday 6 or so on Saturday. Usually. WER"}, {"response": 66, "author": "stacey", "date": "Wed, Oct 22, 1997 (12:01)", "body": "Back to what WER ate for b-fast yesterday.... Ughhhh! I think I'm gonna be sick! Whew, but with that knid of sugar caffeine combo, it's no wonder you could put in a superhuman workday! Happy day off. Strawberry/pumpkin muffin for me and of course, enough java to fuel a rocket."}, {"response": 67, "author": "KitchenManager", "date": "Wed, Oct 22, 1997 (12:50)", "body": "Oh, yeah, I forgot to mention the two packs of smokes WER"}, {"response": 68, "author": "stacey", "date": "Wed, Oct 22, 1997 (12:54)", "body": "OOOOhhh. BAD, BAD boy!"}, {"response": 69, "author": "KitchenManager", "date": "Wed, Oct 22, 1997 (12:59)", "body": "Yeah, yeah, yeah... WER"}, {"response": 70, "author": "stacey", "date": "Wed, Oct 22, 1997 (13:01)", "body": "Could we consider you, Too Many Addiction Man?"}, {"response": 71, "author": "KitchenManager", "date": "Wed, Oct 22, 1997 (13:05)", "body": "Nope, cause I have just the right amount! ! ! ! WER"}, {"response": 72, "author": "stacey", "date": "Wed, Oct 22, 1997 (13:06)", "body": "What are your other addictions? The fun ones?!? *grin*"}, {"response": 73, "author": "KitchenManager", "date": "Wed, Oct 22, 1997 (13:12)", "body": "They are all fun if you do them correctly! If I tell, will you agree to taste test for me? WER"}, {"response": 74, "author": "stacey", "date": "Wed, Oct 22, 1997 (13:15)", "body": "*cackle* Temptations abound!!!!!"}, {"response": 75, "author": "KitchenManager", "date": "Wed, Oct 22, 1997 (13:18)", "body": "At least you don't point when you laugh. WER"}, {"response": 76, "author": "stacey", "date": "Wed, Oct 22, 1997 (13:20)", "body": "*confused squinty eye gape* \"huh?\" Enjoy the park, take a ride on the swing for me. I love swings. They make me..."}, {"response": 77, "author": "KitchenManager", "date": "Wed, Oct 22, 1997 (13:26)", "body": "Never mind I'll 'splain later. WHAT? WHAT DO THEY MAKE YOU? WER"}, {"response": 78, "author": "stacey", "date": "Thu, Oct 23, 1997 (09:14)", "body": "dizzy..."}, {"response": 79, "author": "terry", "date": "Thu, Oct 23, 1997 (11:11)", "body": "Nuttin' yet."}, {"response": 80, "author": "stacey", "date": "Thu, Oct 23, 1997 (13:03)", "body": "Odwalla Future Shake- Vanilla Almondo"}, {"response": 81, "author": "terry", "date": "Thu, Oct 23, 1997 (20:39)", "body": "The same usual lunch at Waterloo. Eggplant Parmesan for dinner."}, {"response": 82, "author": "KitchenManager", "date": "Thu, Oct 23, 1997 (21:15)", "body": "Breakfast at Denny's for dinner. WER"}, {"response": 83, "author": "stacey", "date": "Fri, Oct 24, 1997 (11:20)", "body": "I love Denny's! Cajun dinner last night -- Bayou Bob's. Two eggs over medium, hashbrowns (w/ tabasco) and wheat toast. ANd COFFEE this a.m."}, {"response": 84, "author": "terry", "date": "Fri, Oct 24, 1997 (14:38)", "body": "hashbrowns and a coke."}, {"response": 85, "author": "stacey", "date": "Fri, Oct 24, 1997 (14:44)", "body": "clam chowder, spiced apples, pepperocini peppers and a few tomatos AND a coke! great lunch!"}, {"response": 86, "author": "stacey", "date": "Wed, Oct 29, 1997 (11:55)", "body": "PIZZA! I ordered TWO 16\" (X-LG) pizzas with mushrooms, blk olives and x-cheese last night from BlackJack Pizza (because I had a coupon). They said it would be 45 mins but after 1hr 15 mins I called and said, \"where is it?\" They said if it was on its way but if it arrived cold to give them a call and they'd \"right\" it. I called another 20 mins later when it wasn't there yet and said, \"what do you mean by 'right it'?\" Well they'd remake it if it were cold. I got uppity and said, \"I don't want it remade, I want to eat it for dinner and dinner was 45 mins ago!\" Needless to say, I got both pizzas for free. Yum!"}, {"response": 87, "author": "terry", "date": "Wed, Oct 29, 1997 (21:02)", "body": "I got a free pizza once because they were way late."}, {"response": 88, "author": "stacey", "date": "Thu, Oct 30, 1997 (08:37)", "body": "STILL eating pieces of my free pizzas..."}, {"response": 89, "author": "terry", "date": "Thu, Oct 30, 1997 (09:26)", "body": "yogurt for breakfast. No coffee yet."}, {"response": 90, "author": "stacey", "date": "Thu, Oct 30, 1997 (09:56)", "body": "LOTSA coffee already."}, {"response": 91, "author": "KitchenManager", "date": "Thu, Oct 30, 1997 (11:32)", "body": "Coffee here, too. WER"}, {"response": 92, "author": "stacey", "date": "Thu, Oct 30, 1997 (12:13)", "body": "Is today your \"off\" day?"}, {"response": 93, "author": "terry", "date": "Thu, Oct 30, 1997 (12:53)", "body": "Just ordered a veggie burger from Rockets. onion, lettuce, tomato, pickles, Swiss cheese and spicy mustard. Rockets. 2700 W Anderson #313. 453-ROCK kitchen manager, who do you call for delivery for your restaurant? Do you guys do this?"}, {"response": 94, "author": "stacey", "date": "Thu, Oct 30, 1997 (13:16)", "body": "yum!"}, {"response": 95, "author": "KitchenManager", "date": "Fri, Oct 31, 1997 (00:00)", "body": "stacey: nope, yesterday was terry: Eat Out In delivers for us WER"}, {"response": 96, "author": "stacey", "date": "Fri, Oct 31, 1997 (09:58)", "body": "Made two dozen cupcakes for Brandon to take to work... we ate a few. Just coffee for breakfast, but there should be plenty o' treats at school today."}, {"response": 97, "author": "terry", "date": "Fri, Oct 31, 1997 (12:57)", "body": "spuds from rocket again"}, {"response": 98, "author": "KitchenManager", "date": "Fri, Oct 31, 1997 (14:55)", "body": "So far, half a corned beef sandwich on a garlic bagel, from The Bagelry. WER"}, {"response": 99, "author": "stacey", "date": "Fri, Oct 31, 1997 (16:44)", "body": "cupcake, Twix, Snickers, punch... Halloween parties galore."}, {"response": 100, "author": "terry", "date": "Fri, Oct 31, 1997 (18:19)", "body": "Same here. Lotsa sugah, hunnah."}, {"response": 101, "author": "stacey", "date": "Mon, Nov  3, 1997 (08:59)", "body": "coffee..."}, {"response": 102, "author": "KitchenManager", "date": "Mon, Nov  3, 1997 (09:10)", "body": "That's currently what's keeping me going also. WER"}, {"response": 103, "author": "terry", "date": "Mon, Nov  3, 1997 (09:17)", "body": "First I swam for an hour and worked out at the Q. The a hot steam bath, sauna, and hot tub sesssion. The eggs over easy, hash browns and toast at the Ice House. Like James Brown once said, I feel good."}, {"response": 104, "author": "stacey", "date": "Mon, Nov  3, 1997 (11:33)", "body": "I am living vicariously through you today..."}, {"response": 105, "author": "terry", "date": "Mon, Nov  3, 1997 (12:35)", "body": "I just ordered takeouts from kitchenmanagers outfit. We'll have a full report in a couple of hours: pizza, fettucini, and sphagetti with marinara sauce. Little Italy on the way!"}, {"response": 106, "author": "stacey", "date": "Mon, Nov  3, 1997 (13:10)", "body": "YUM! Is that all for you?"}, {"response": 107, "author": "terry", "date": "Mon, Nov  3, 1997 (15:13)", "body": "No, three guys, the pizza was nearly too much for me. One of the best pizzas I've ever had. The salads stashed away for later. Couldn't eat any more after that 9\" pizza!"}, {"response": 108, "author": "KitchenManager", "date": "Tue, Nov  4, 1997 (09:14)", "body": "Now, be sure and tell all your friends. = ) WER"}, {"response": 109, "author": "stacey", "date": "Tue, Nov  4, 1997 (11:53)", "body": "sounds delicious! I am fresh out of a 3 1/2 hr meeting with only decaf coffee for sustinence..."}, {"response": 110, "author": "terry", "date": "Tue, Nov  4, 1997 (13:21)", "body": "did anything get accomplished in the meeting, that's downright marathonish."}, {"response": 111, "author": "stacey", "date": "Wed, Nov  5, 1997 (10:37)", "body": "Yes and no. The child was determined to be mildly mentally retarded; mother is in denial and refused any services. Mother also decided to file a lawsuit against the district. Woo Woo! My life is never dull. These staffings always frustrate me because nothing ever gets done about helping the child find success..."}, {"response": 112, "author": "terry", "date": "Wed, Nov  5, 1997 (11:10)", "body": "I ate a the icehouse again. Same stuff as always. I did a marathon hour 1 mile swim this morning and a steam bath. (before I ate)."}, {"response": 113, "author": "stacey", "date": "Wed, Nov  5, 1997 (11:15)", "body": "Mmmm! I just posted my cravings in the restaurant conference but your b-fast sounds pretty good too. That steam bath also sounds invitng."}, {"response": 114, "author": "stacey", "date": "Fri, Nov  7, 1997 (12:14)", "body": "Remember the late pizza incident that I mentioned before... the one where we received 2 18\" pizzas for free because they were so late? Well we received a letter from the president of the company apologizing again. The letter also mentioned they'd like to give us a free large pizza with whatever we wanted on it! I guess they're so concerned because I do usually order 3x a month (with 2 X-large pizzas each time!) from them. Yum. Yum! Just in time to sate my craving!"}, {"response": 115, "author": "terry", "date": "Fri, Nov  7, 1997 (13:52)", "body": "Wow, you lucked out on that one! Pizzagirl."}, {"response": 116, "author": "stacey", "date": "Mon, Nov 10, 1997 (10:32)", "body": "Ahhh! Finally feeling back up to snuff! I made stuffed mushrooms and mushroom/scallop fettecine the other night.. leftovers for breakfast with my coffee. Last night I made a couple dozen chocolate chip cookies and sent them to work with Brandon. Engineers like to eat as much as teachers but the geeks need the fat!"}, {"response": 117, "author": "terry", "date": "Mon, Nov 10, 1997 (11:34)", "body": "Another ditto break fast at the icehouse."}, {"response": 118, "author": "stacey", "date": "Mon, Nov 10, 1997 (11:58)", "body": "Big snow here yesterday morning -- driving was out. So we walked to Denny's for Moons Over My Hammy sans the ham plus tomatoes! And hasbrowns with ketchup and tabasco! Oh and coffee! Added a banana to the morning fare. Today is a teacher workday so K and I are going out to lunch. Looks like a Chili's BB day!"}, {"response": 119, "author": "terry", "date": "Mon, Nov 10, 1997 (12:16)", "body": "Who's K?"}, {"response": 120, "author": "stacey", "date": "Mon, Nov 10, 1997 (14:32)", "body": "My friend Kami, speech therapist at the school I teach at. We went to Chili's for the Black Bean Burger fest! And four cokes!"}, {"response": 121, "author": "terry", "date": "Mon, Nov 10, 1997 (14:43)", "body": "Man are you and Kami coked out!"}, {"response": 122, "author": "stacey", "date": "Mon, Nov 10, 1997 (15:28)", "body": "She only had three. (lightweight!)"}, {"response": 123, "author": "terry", "date": "Mon, Nov 10, 1997 (21:17)", "body": "A bean and a potato empanada from Wheatsville, a very tart and exotic ginger ale, some chips, some tofu salad (dip for the chips), and Westbrae Natural Sweet Interludes Apricot-Peach Centers for desert. All on the way home while I talked on the ham and the cell and read my email. Highway 71 revisited for the umpteenth time."}, {"response": 124, "author": "stacey", "date": "Wed, Nov 12, 1997 (09:37)", "body": "Yet another driver paying attention to the task at hand..."}, {"response": 125, "author": "stacey", "date": "Fri, Nov 14, 1997 (10:00)", "body": "Today is treat day at work. But the sausage/beef/bean chili just doesn't sound that appetizing to me."}, {"response": 126, "author": "terry", "date": "Fri, Nov 14, 1997 (11:33)", "body": "icehouse ditto. yes, coffee."}, {"response": 127, "author": "CotC", "date": "Tue, Nov 18, 1997 (10:25)", "body": "Crow"}, {"response": 128, "author": "stacey", "date": "Tue, Nov 18, 1997 (10:54)", "body": "LOL"}, {"response": 129, "author": "terry", "date": "Tue, Nov 18, 1997 (10:57)", "body": "Can you say icehouse?"}, {"response": 130, "author": "stacey", "date": "Tue, Nov 18, 1997 (11:02)", "body": "Um, yes. I can say icehouse."}, {"response": 131, "author": "stacey", "date": "Tue, Nov 18, 1997 (12:34)", "body": "I brought bagels and cream cheese in for all the folks who attended my 7am meeting. I had to bring plain cream cheese to appease everyone but I had my own separatly -- sun-dried tomato with salmon spread! When I mix it up it's an everything bagel with cheddar-peno spread."}, {"response": 132, "author": "terry", "date": "Tue, Nov 18, 1997 (15:04)", "body": "That's what I just had!"}, {"response": 133, "author": "stacey", "date": "Wed, Nov 19, 1997 (10:52)", "body": "Einstien's? I had it again this a.m."}, {"response": 134, "author": "terry", "date": "Wed, Nov 19, 1997 (12:11)", "body": "ditto yesterday"}, {"response": 135, "author": "stacey", "date": "Wed, Nov 19, 1997 (12:50)", "body": "uh oh -- the ditto twins again!"}, {"response": 136, "author": "terry", "date": "Wed, Nov 19, 1997 (13:26)", "body": "I had take outs today."}, {"response": 137, "author": "stacey", "date": "Wed, Nov 19, 1997 (13:28)", "body": "From?"}, {"response": 138, "author": "terry", "date": "Wed, Nov 19, 1997 (15:14)", "body": "The icehouse. Dittoland. (plays twilight zone music)."}, {"response": 139, "author": "stacey", "date": "Thu, Nov 20, 1997 (10:11)", "body": "Our trip is 12/22 - 1/3 OFFICIALLY! The Christmas holidays proper will be spent in San Antonio with my family and then we'll head to Austin to play and spend New Year's. Brandon returns to Denver on 1/1 but I'm going to hang around for another couple of days -- because I can!"}, {"response": 141, "author": "terry", "date": "Thu, Nov 20, 1997 (13:33)", "body": "*pizza*"}, {"response": 142, "author": "stacey", "date": "Thu, Nov 20, 1997 (13:40)", "body": "Mmmm, sounds good!"}, {"response": 143, "author": "stacey", "date": "Mon, Nov 24, 1997 (12:21)", "body": "My eating habits while living alone this past week: Chex mix. Mac and Cheese. Ginseng tea. Echinecea tea, Vitamin B, one FABULOUS dinner out. Jalapeno Poppers (at a REALLY BAD Mexican restaurant for happy hour). Homemade veggie soup. Chex mix. Chex mix. yougurt. Man my body is glad B is back! Can you say, \"detox\"?"}, {"response": 144, "author": "terry", "date": "Mon, Nov 24, 1997 (12:27)", "body": "detox. The usual at the icehouse. Just ordered veggie baked ziti from Marcellos. $1 delivery charge isn't bad."}, {"response": 145, "author": "stacey", "date": "Mon, Nov 24, 1997 (12:28)", "body": "oooh! That sound yum! I'm making pizza tonight. Mushrooms, capers and chevre. I was torn between that and mushroom, artichoke hearts and black feta."}, {"response": 146, "author": "terry", "date": "Mon, Nov 24, 1997 (13:34)", "body": "What's your recipe for pizza?"}, {"response": 147, "author": "stacey", "date": "Tue, Nov 25, 1997 (11:13)", "body": "a little of this, a little of that til it feels right. Grated romano and parmesean MUST go into the crust!"}, {"response": 148, "author": "katrina", "date": "Fri, Nov 28, 1997 (11:21)", "body": "Apple pecan dressing with rutabagas and turnips."}, {"response": 150, "author": "autumn", "date": "Thu, Jan 29, 1998 (15:45)", "body": "Same old same old for me...banana & OJ for breakfast, double decaf cappucino and oatmeal for lunch. I did decide to spice things up this week--I bought the OJ with the little bits of pulverized orange in it instead of the regular kind.This is really walking on the wild side for me."}, {"response": 151, "author": "terry", "date": "Thu, Jan 29, 1998 (18:53)", "body": "Lunch at veggie heaven. I had a great dish called the \"Path of Phoenix\" which had spicy wheat gluten, bell pepper, and onion cooked Kung Pao style and topped with peanuts. And the side of brown rice was excellent. You don't have to beg for a decent vegetarian meal at Veggie Heaven, it's well named. The Path looks like a dish you'd get a a good Chise place, a plateful of neat, bit size cubes covered with brown sauce. The wheat gluten pieces were chey and nutty. Delicious. Even the crunchy roasted peanuts were savory. It's at 1914A Guadalupe across from Dobie mall on the Drag. Next time there I'm going to order Seventh Heaven and I'll give you my review then. Guranteed, I'll be back."}, {"response": 152, "author": "stacey", "date": "Thu, Jan 29, 1998 (23:18)", "body": "asagio cheese bagel w/ salmon schmear couple of orange/pineapple cookies coffee green chile, mushroom/spinach enchiladas (leftovers by moi) orange celery sticks more cookies Dinner out: Olive Garden salad (lots) stuffed mushrooms seafood dip couple of ambers... (would've enjoyed cheese and crackers too!)"}, {"response": 154, "author": "terry", "date": "Thu, Jan 29, 1998 (23:29)", "body": "Those olive garden salads are the best!"}, {"response": 155, "author": "stacey", "date": "Thu, Jan 29, 1998 (23:34)", "body": "hot damn! everyone's here! no wonder I'm so lonely at 7am... you guys stay up too late!"}, {"response": 156, "author": "akbas", "date": "Thu, Jan 29, 1998 (23:39)", "body": "Can anybody tell me how to add a port number after the ip address for wrting it to html page ? e.g http://131.151.253.234:4044 ^^^^^====> ???"}, {"response": 157, "author": "stacey", "date": "Thu, Jan 29, 1998 (23:42)", "body": "and what's it taste like akbas?!?!?! *smile* Paul surely can tell you anything you want to know in that area... but while you're in this conference, how bout fessing up to what YOU ate today! *chuckle*"}, {"response": 159, "author": "autumn", "date": "Fri, Jan 30, 1998 (16:12)", "body": "Stacey, what is green chile? And more importantly, why is it green? The best compendium of vegetarian recipes I've found on the web is at vegsource.com. Linda McCartney's even got some listed. (Don't know about Colin Firth, though, you droolers!)"}, {"response": 161, "author": "stacey", "date": "Fri, Jan 30, 1998 (17:25)", "body": "thanks WER, for responding so quickly under the guise of moi! Super yum Autumn! Not really spicy but with flavor. Your only option back east is from the can, but in Colorado (a state that gets along with New Mexico) we can get them fresh!"}, {"response": 162, "author": "Wolf", "date": "Fri, Jan 30, 1998 (22:13)", "body": "Lemme see if I can remember what I ate today......bowl of cereal, hmmmmm, some chocolate, then dinner at RL (you know, frozen seafood). But I had a salad-a whole plate, mind you, versus a half plate. Which really means that I got 5 tiny strips of chicken on it (got the mainlanders) instead of, what, half of that, so maybe 2 and 1/2 strips of chicken (but the same amount of lettuce-woohoo!) I must say that it was rather good-with dried tomato viniagrette. Actually was quite yummy."}, {"response": 163, "author": "autumn", "date": "Sat, Jan 31, 1998 (15:07)", "body": "Stopped in our Burger King today to get the girls a fish sandwich and french fries--it was the first time I'd been in there since high school! Funny how it hadn't changed much in 15 years, but then I haven't either. I remember being in 10th grade and having a boyfriend who liked to eat there, so our parents would take us (neither of us even had a license then!). It really brought back memories."}, {"response": 164, "author": "Wolf", "date": "Sat, Jan 31, 1998 (19:15)", "body": "I love BK Diner's fish sandwiches. Don't really care for their new fries, though, Mickey D's still has them beat, in my book."}, {"response": 165, "author": "pmnh", "date": "Sat, Jan 31, 1998 (20:31)", "body": "greasy disgusting jack-in-the-box tacos for breakfast/lunch (i love 'em)... haven't had supper yet... hmmm, outa ravioli... too wrecked to go out and actually deal with people... *sigh*... big mac and fries, i guess... (yech)"}, {"response": 166, "author": "Wolf", "date": "Sat, Jan 31, 1998 (20:41)", "body": "hey, you comin' back?"}, {"response": 167, "author": "stacey", "date": "Sun, Feb  1, 1998 (12:05)", "body": "happy new friggin month! (ignore the bitterness in my voice) *deep breath* ate today... poached eggs all mushed up on toast OJ B complex vitamin crow..."}, {"response": 168, "author": "autumn", "date": "Sun, Feb  1, 1998 (19:21)", "body": "That last one is always hard to swallow, Stacey--anything you want to share? (haven't heard the \"B\" word lately....)"}, {"response": 169, "author": "Wolf", "date": "Sun, Feb  1, 1998 (20:42)", "body": "had shrimp e'touffe for dinner, homemade and I peeled/deveined the shrimp..."}, {"response": 170, "author": "stacey", "date": "Sun, Feb  1, 1998 (21:59)", "body": "not too much to share Autumn, but thanks for asking. Brandon is in Canada on business but should arrive home late tonight. I used to meet him at the airport without fail... I think I enjoyed it more than he did *frown* better day after a nice long hike in the mountains pan fried noodle and chocolate non-pareils (sp?) for dinner! sounds yummy wolf! sounds like you worked hard today!"}, {"response": 171, "author": "autumn", "date": "Mon, Feb  2, 1998 (15:28)", "body": "Peeled and deveined both, huh? What a pioneer spirit! I've been buying them ready-to-use in 3 lb. bags at BJ's for years. Too lazy, I guess (plus those shells really stink up the garbage). Tonight it's omelettes and portobello mushroom caps stuffed with spinach au gratin. Of course, the kids will pick out the spinach and leave the mushrooms behind."}, {"response": 172, "author": "stacey", "date": "Mon, Feb  2, 1998 (17:24)", "body": "tonight it's mac&cheese..."}, {"response": 173, "author": "Wolf", "date": "Mon, Feb  2, 1998 (21:21)", "body": "Actually, Autumn, the husband picked them up (cheaper) and you know who did the work. (But he did the cookin') Luckily, garbage day is tomorrow! Stacey, you had noodles and chocolate? Hmmmm, haven't tried that yet. Tonight, ate nothing-wasn't hungry......"}, {"response": 174, "author": "pmnh", "date": "Mon, Feb  2, 1998 (21:29)", "body": "i recommend the beefaroni, madame... (c'est tres delicieux, aujourd'hui)"}, {"response": 175, "author": "Wolf", "date": "Mon, Feb  2, 1998 (21:40)", "body": "Merci, mon ami, ne faim pas (did I say that right?)"}, {"response": 176, "author": "Wolf", "date": "Mon, Feb  2, 1998 (21:47)", "body": "(tres somnolent-travail, e'cole, et de efant. Je regrette. Good night, sweetie)"}, {"response": 177, "author": "Wolf", "date": "Mon, Feb  2, 1998 (21:48)", "body": "oops! \"enfant\""}, {"response": 178, "author": "pmnh", "date": "Mon, Feb  2, 1998 (22:32)", "body": "uhhh, how 'bout a nice bordeaux to go with that? (sorry... didn't mean to space on you... g'night)"}, {"response": 179, "author": "stacey", "date": "Mon, Feb  2, 1998 (22:36)", "body": "ended up with falafel and tahini. preparing a hot cup of CS Tension Tamer..."}, {"response": 181, "author": "autumn", "date": "Tue, Feb  3, 1998 (14:09)", "body": "Hey, it's falafels for us tonight, too. WER, from what I've been seeing in other conferences, you could use an IV of it...."}, {"response": 183, "author": "Wolf", "date": "Tue, Feb  3, 1998 (17:46)", "body": "what in the 'ell is falafels? is it some kind of soy protein product again? just new name? (sorry, am grumpy). wer? what in the heck crawled up your nose and died?"}, {"response": 184, "author": "stacey", "date": "Tue, Feb  3, 1998 (18:09)", "body": "*cackle* *snort* wolf, don't mean to exacerbate the situation but, you're really hysterical when you're pissy! Loved the nose comment! BTW, I think I'll refrain from explained falafel until you're able to handle it! *smile*"}, {"response": 185, "author": "Wolf", "date": "Tue, Feb  3, 1998 (19:30)", "body": "thanks (am on overload as it is)"}, {"response": 187, "author": "Wolf", "date": "Tue, Feb  3, 1998 (21:43)", "body": "it's ok, am having my day too"}, {"response": 188, "author": "Wolf", "date": "Tue, Feb  3, 1998 (21:45)", "body": "(could you tell?)"}, {"response": 189, "author": "stacey", "date": "Wed, Feb  4, 1998 (08:31)", "body": "wer... WHAT THE HELL IS UP?!?!? you cannot go on having miserable day after miserable day. what is the problem? can you fix it? can we help? spend a few thinking about it and let me know! *exasperated sigh* you've got a whole host of friends here... make us feel useful if nothing else! (worried about what's going on. too many cryptic messages.)"}, {"response": 190, "author": "KitchenManager", "date": "Wed, Feb  4, 1998 (10:43)", "body": "to everyone: tired and incorrectly nourished, will continue until some time after Valentine's Day. see ya'll then. take care and quit the damn worrying."}, {"response": 191, "author": "stacey", "date": "Wed, Feb  4, 1998 (15:12)", "body": "guess you told us... *smile* applesauce cookies pepperocini peppers (in excess) ginseng tea speaking of incorrectly nourished..."}, {"response": 192, "author": "stacey", "date": "Wed, Feb  4, 1998 (17:11)", "body": "more cookies... I think I will take myself out to dinner tonight. Sushi maybe. Or Italian. I deserve it and there isn't really anyone I want to spend time with in my frustrated funk."}, {"response": 193, "author": "Wolf", "date": "Wed, Feb  4, 1998 (18:32)", "body": "nick, had beefaroni for lunch. and various assortment of fruit"}, {"response": 195, "author": "Wolf", "date": "Wed, Feb  4, 1998 (19:53)", "body": "think I can speak for the rest of us, we're tolerating you well. Hey, you guys put up with me yesterday (thanks and hugs) (so you feelin' any better?)"}, {"response": 197, "author": "Wolf", "date": "Thu, Feb  5, 1998 (16:50)", "body": "Not all men are the way we described ours, you know!"}, {"response": 198, "author": "stacey", "date": "Thu, Feb  5, 1998 (17:15)", "body": "not until you move in with them anyway..."}, {"response": 199, "author": "autumn", "date": "Thu, Feb  5, 1998 (18:24)", "body": "WER, if things get too ugly in there we can always make a \"Women are from Venus\" topic. I have a cartoon on my fridge that shows a woman reading a book entitled, \"Men are from Earth, Women are from Earth--Deal with it!\""}, {"response": 200, "author": "Wolf", "date": "Thu, Feb  5, 1998 (20:24)", "body": "LOL!!! OK, today, I ate a couple of kiwi fruits (yummeee), some grapes, salad, and three tiny pancakes (maybe 3 in diameter). am on a diet and trying to \"flush\" (which, BTW, is literal and metaphorically) oooooo gross, did I say that?"}, {"response": 201, "author": "autumn", "date": "Thu, Feb  5, 1998 (20:29)", "body": "Oh Wolf, we should do the 5-day cleansing diet I mentioned in the health conference together! The idea is to rid your body of toxins and give your digestive organs a break, especially your pancreas and liver. I'm waiting till the end of the month because my husband's going out of town for a week, so I won't be cooking anyway! Besides, it's hard to stick to a special regime when everyone around you is eating normally."}, {"response": 202, "author": "Wolf", "date": "Thu, Feb  5, 1998 (20:40)", "body": "That is no lie!! The truth is, I've got to lose 6 pounds by Tuesday. Have lost 2 already (started with 8). Because my car is in the shop, can't go to the gym I'm paying for (my husband's on call this week). So have been doing power flushes. All the water I can handle, fruits and vegees. Cut out the carbs and *sigh* chocolate. Know it'll be water weight, but gotta make this weigh-in (it's a work thing). The worst part is the caffiene withdrawal-headaches. Ugh!!"}, {"response": 203, "author": "autumn", "date": "Thu, Feb  5, 1998 (20:54)", "body": "Been there....the no-caffeine migraines were so bad, I gave up caffeine altogether just so I'd never have to suffer withdrawal again! And I don't even notice any difference with the decaf espresso I drink. Besides, I'm a naturally hyper person anyway. Good luck with the 6 lbs.--maybe with not having a car you can walk everywhere!"}, {"response": 204, "author": "Wolf", "date": "Thu, Feb  5, 1998 (21:26)", "body": "not really (walk everywhere). thanks for your support! (psst, maybe you oughta give me the cleansing regime anyway!)"}, {"response": 205, "author": "pmnh", "date": "Thu, Feb  5, 1998 (21:59)", "body": "walking instead of driving? no caffeine? and (gulp) eliminating toxins from your bodies? hell, what next? gonna give up red meat, salt? (yeah, i know... just said that for shock value...) i dunno, that regimen sounds vaguely un-american to me... somehow undermining our (dietary) greatness... perhaps y'all would consider the super taco diet? like, instead of eliminating the impurities, embrace them... make 'em work for you..."}, {"response": 206, "author": "Wolf", "date": "Thu, Feb  5, 1998 (22:03)", "body": "salt is done for me, don't add any, and if a recipe calls for it, put in half. like i said before, do like my steak, but don't eat as much anymore. really am a side-dish kind of person, and i really love broccoli and cauliflower, oh, and asparagus, the squashes, yummy!"}, {"response": 207, "author": "pmnh", "date": "Thu, Feb  5, 1998 (22:08)", "body": "communist!"}, {"response": 209, "author": "pmnh", "date": "Fri, Feb  6, 1998 (01:46)", "body": "(you fergot beer)"}, {"response": 210, "author": "stacey", "date": "Fri, Feb  6, 1998 (12:50)", "body": "ate: banana toast celery pineapple mango juice"}, {"response": 212, "author": "Wolf", "date": "Fri, Feb  6, 1998 (16:58)", "body": "Didn't eat anything, am sick with the flu."}, {"response": 213, "author": "stacey", "date": "Fri, Feb  6, 1998 (17:35)", "body": "*frown* sorry you're not feeling well, Wolf. soup? OJ? Tea? what d'ya need? little sympathy? *hug*"}, {"response": 214, "author": "stacey", "date": "Fri, Feb  6, 1998 (17:40)", "body": "WER, toast was public school special... white, thick and slathered with 'butter sauce'. MMMMMMM (yeah right!) for lunch... leftover stuffed shells, another banana and some hummus AND some applesauce."}, {"response": 215, "author": "Wolf", "date": "Fri, Feb  6, 1998 (18:43)", "body": "thanks Stacey....managed a couple pieces of toast. Motrin kicked in and got rid of the headache/body feelin' raw sensation. Fever has dropped 2 degrees. don't remember the shit on a shingle lunch special (or what is it called--oh, biscuits and gravy) that stuff reminds me of barf (no offense if anyone really likes it)...used to love school rolls though, man that stuff was good."}, {"response": 216, "author": "pmnh", "date": "Fri, Feb  6, 1998 (19:33)", "body": "(you shoulda tried the super taco thing... your body is trying to tell you something...)"}, {"response": 217, "author": "Wolf", "date": "Fri, Feb  6, 1998 (19:34)", "body": "guess so........."}, {"response": 218, "author": "pmnh", "date": "Fri, Feb  6, 1998 (19:40)", "body": "well, just bear that in mind... such is the wages for commonist behavior..."}, {"response": 219, "author": "Wolf", "date": "Fri, Feb  6, 1998 (19:41)", "body": "yeah, but i lost 3 lbs!"}, {"response": 220, "author": "pmnh", "date": "Fri, Feb  6, 1998 (19:56)", "body": "at what cost? the very fabric of our amer'can way of life? wasn't it franklin that said that those who would sacrifice their tacos (or burgers- same principle) for the transitory satisfaction of weight loss deserve neither tacos nor satisfaction (said some- thing similar to that)..."}, {"response": 221, "author": "Wolf", "date": "Fri, Feb  6, 1998 (19:59)", "body": "yeah yeah yeah. really want a burger, too."}, {"response": 222, "author": "pmnh", "date": "Fri, Feb  6, 1998 (20:03)", "body": "now you're talking like a red-blooded american patriot type... ('course, i don't have any stores in la., so it won't do me a hell of a lotta good... guess it's the principal that counts...)"}, {"response": 223, "author": "Wolf", "date": "Fri, Feb  6, 1998 (20:06)", "body": "hmmm, maybe there's a need?"}, {"response": 224, "author": "autumn", "date": "Fri, Feb  6, 1998 (20:51)", "body": "wer: you forgot the chocolate food group. stacey: the emperor has good taste! wolf: my husband is a contract specialist for DoD at Aberdeen Proving Ground--you two probably go way back! :) nick: tsk, tsk, never mind......"}, {"response": 226, "author": "autumn", "date": "Sat, Feb  7, 1998 (19:37)", "body": "Ahhhh, but it's so much more...if its appeal were simply sugar, people would pig out on smarties. But it has that chemical in it, remember, that makes you fal in love!"}, {"response": 227, "author": "pmnh", "date": "Sun, Feb  8, 1998 (13:25)", "body": "(hey, what'd i do?) and are y'all partaking of some kinda double bourbon chocolate, or what?"}, {"response": 228, "author": "Wolf", "date": "Sun, Feb  8, 1998 (13:27)", "body": "hey you! (had mac&cheese and sausage weenies in bbq sauce)"}, {"response": 229, "author": "Wolf", "date": "Sun, Feb  8, 1998 (13:29)", "body": "Autumn: have only been in the field for a couple of years. probably have been to a couple of schools with your husband and never knew the difference :) Wer: I agree with Autumn, chocolate MUST have its own group...."}, {"response": 230, "author": "pmnh", "date": "Sun, Feb  8, 1998 (14:11)", "body": "hey, yerself... my god... sausage weenies? aren't those like all fat? you'd be much better off with a nutritious burger, and maybe some hot golden french fries... yeah, and a diet coke, if you want... (and basically you guys seem to form your very own chocolate group, don't you think?) surfing, looking for a new bun toaster... scintillating... whaterya up to?"}, {"response": 231, "author": "pmnh", "date": "Sun, Feb  8, 1998 (14:25)", "body": "oh, yeah... lunch is soup (through a straw)"}, {"response": 232, "author": "Wolf", "date": "Sun, Feb  8, 1998 (15:12)", "body": "through a straw? what the heck happened to you? (and since I haven't eaten in two days, the sausage weenies were a quick caloric intake fixer-been sick as a dog, in bed all day yesterday with high temps)"}, {"response": 233, "author": "pmnh", "date": "Sun, Feb  8, 1998 (15:42)", "body": "(that mono can really be a pain in the ass, can't it?)"}, {"response": 234, "author": "Wolf", "date": "Sun, Feb  8, 1998 (16:05)", "body": "yeah, considering i'm not sure who i got it from and who's gonna get it next *grin*"}, {"response": 235, "author": "pmnh", "date": "Sun, Feb  8, 1998 (16:38)", "body": "what, are you like recklessly threatening an epidemic? should someone contact net disease control?"}, {"response": 236, "author": "Wolf", "date": "Sun, Feb  8, 1998 (17:34)", "body": "hmm, maybe not yet, just don't sit so close to the screen...."}, {"response": 237, "author": "stacey", "date": "Sun, Feb  8, 1998 (21:19)", "body": "*giggle* damn wolf... give your body a chance! Weenies?!?! Glad you liked the tea Autumn. I found another great one -- Detox a.m. I know it doesn't sound exciting but it has: milk thistle sarsaparilla echinacea chicory vanilla fresh brewed it tastes almost creamy! (times like these, the little things really start to count!) Chocolate... had two pieces of Ghiradelli, one for you Wolf, and one for you Autumn!"}, {"response": 238, "author": "Wolf", "date": "Mon, Feb  9, 1998 (18:56)", "body": "thanks for the chocolate thoughts, Stacey! I know, weenies, but, couldn't taste anything so it didn't matter! And today, had about a gallon of water (no lie), a bite of ravioli (ala chef b), and a kids burger from BK Diner. Hey, this is the most I've eaten since, what, last Tuesday? (hey lost 4lbs, but gained the crud that's going around)"}, {"response": 239, "author": "autumn", "date": "Mon, Feb  9, 1998 (20:20)", "body": "Mmmmmmmm (savoring the bittersweet melting in my mouth)...delicious, stacey! I still have 8 espresso truffles left over from Christmas. I'm making them last until Easter! Stacey, is that tea in the Traditional Medicinals line? I even have a coupon... Nick--ravioli for three tonight?"}, {"response": 240, "author": "Wolf", "date": "Tue, Feb 10, 1998 (17:17)", "body": "Lemme see, had one (!) chocolate chip cookie, and a 6 in sub from Subway. And another gallon of water. Boy am I floatin'"}, {"response": 241, "author": "pmnh", "date": "Tue, Feb 10, 1998 (23:07)", "body": "(sigh... such a caustic wit... real mme. allen potential, there, autumn...:)"}, {"response": 243, "author": "pmnh", "date": "Tue, Feb 10, 1998 (23:14)", "body": "are you genuinely in a \"we\" mode currently, wer? or is that merely a figure of speech? (and have you heard from stacey? is she doing okay?)"}, {"response": 245, "author": "autumn", "date": "Wed, Feb 11, 1998 (20:35)", "body": "wer, did your keyboard turn pink from the pistachios? I hate that! Cheetos are the worst....."}, {"response": 246, "author": "Wolf", "date": "Wed, Feb 11, 1998 (20:43)", "body": "hey, Autumn, got a stay on my execution (heehee). Now they want me to weigh in next week (4 lbs to go)!!! So when do you wanna try that cleansing routine?"}, {"response": 247, "author": "autumn", "date": "Wed, Feb 11, 1998 (22:24)", "body": "My husband will be in CA from the 23-27th. Starting the 23rd--nothing but juice, water, herbal tea, veggies & psyllium! Gotta warn you, fasting's great for detox, but not really weight loss. Whatever you lose you'll gain back pronto because your metabolism slows down. Glad you got your reprieve!"}, {"response": 248, "author": "Wolf", "date": "Thu, Feb 12, 1998 (17:52)", "body": "ok, well, I'll do it after my weigh-in. thanks!"}, {"response": 249, "author": "autumn", "date": "Fri, Feb 13, 1998 (20:37)", "body": "Dinner was portobello \"burgers\" and salad. Then we went down the street for birthday cake and ice cream at my mom's. Man, the joint was jumpin'! For the first time since Christmas we were all in the same place at the same time."}, {"response": 250, "author": "Wolf", "date": "Tue, Feb 17, 1998 (19:43)", "body": "Had chocolate today (the first since two weeks ago). And it's my valentine chocolate no less (yes, he gave me hugs and kisses-my favs). Couldn't stave it off any longer (and got a stay from my weigh-in, had to celebrate somehow)..."}, {"response": 251, "author": "autumn", "date": "Tue, Feb 17, 1998 (21:10)", "body": "Good for you! I've eaten nearly all the good stuff my girls got at their valentine parties. (Don't worry, I left them the lollipops with bubble gum inside.) Had tempeh stir-fry over bulgur for dinner; can't drink enough water to slake my thirst this evening--too much salt! Tomorrow's market day."}, {"response": 252, "author": "Wolf", "date": "Tue, Feb 17, 1998 (21:41)", "body": "Must be nice to get fresh stuff at the market! I go through my kids' candy too!!"}, {"response": 253, "author": "autumn", "date": "Tue, Feb 17, 1998 (21:56)", "body": "What kind of stuff do you get at the grocery store, if not fresh?"}, {"response": 254, "author": "Wolf", "date": "Wed, Feb 18, 1998 (21:04)", "body": "Well, it's grocery store stuff, you know? Love to go to the markets, I mean, the feel of the whole thing....."}, {"response": 256, "author": "autumn", "date": "Thu, Feb 19, 1998 (13:07)", "body": "Aw, I like it when you digress, wer.... No cooking tonight--it's \"Mom's Night Out\", a monthly gathering of 4 of my best mom friends (although lately it's only been 3 of us). We have been getting together for dinner and drinks for 2 1/2 years; we have a standing date and every month we fix the location for the next month and whoever can make it, comes. It's always a very cathartic experience and absolutely the best night of the month for me. It's even better than going on a date!"}, {"response": 258, "author": "autumn", "date": "Thu, Feb 19, 1998 (13:43)", "body": "ha, ha--sounds more like a question for \"Loveline\"....!"}, {"response": 260, "author": "Wolf", "date": "Thu, Feb 19, 1998 (16:01)", "body": "Wish I could get a mom's night out. This is the only place where I get to be me and not have any other roles to fill. As now, i have no friends (cept of course for you guys, well all but one). Oh, wait, I do have a girlfriend in Glen Knoll and I miss her terribly."}, {"response": 261, "author": "autumn", "date": "Thu, Feb 19, 1998 (16:03)", "body": "(blushing, nervous laughter) I'm in the library right now and not at home, and I'm keenly aware of a teenage girl reading surreptitiously over my shoulder (busted!), so I'll let you decide..."}, {"response": 262, "author": "Wolf", "date": "Thu, Feb 19, 1998 (16:08)", "body": "boy! you sure are drawing a crowd at the library (!!) wanna get rid of the, uh, snoopers? write something terribly dirty, she'll blush and run off!!"}, {"response": 264, "author": "Wolf", "date": "Fri, Feb 20, 1998 (11:22)", "body": "had some yogurt today. and boy am i hungry right now........"}, {"response": 266, "author": "Wolf", "date": "Fri, Feb 20, 1998 (14:15)", "body": "nutin' honey *sheepish grin*"}, {"response": 268, "author": "Wolf", "date": "Fri, Feb 20, 1998 (14:27)", "body": "*sly grin*"}, {"response": 269, "author": "autumn", "date": "Fri, Feb 20, 1998 (20:16)", "body": "Ha! Glad to be back in the sanctuary of my basement...I'll never do that again, I felt so vulnerable and paranoid at the library! That's what I get for going in the afternoon, after the high school lets out. So we had leftovers tonight, got in the car to go out shopping, and my younger daughter got sick all over the back seat. I guess it's flu season....."}, {"response": 270, "author": "Wolf", "date": "Fri, Feb 20, 1998 (21:21)", "body": "ew gross! you able to clean it up? (I hate when that happens!!) BTW, thanks for visiting my site!!"}, {"response": 271, "author": "autumn", "date": "Fri, Feb 20, 1998 (21:28)", "body": "Hell, no! She did it in the car--that's HIS domain. Of course, if it had happened in the house it would be my problem (very clear division of labor in my household). I find it amazing that people can make their own website! I wouldn't have the first clue how to go about it or what to put there."}, {"response": 272, "author": "Wolf", "date": "Fri, Feb 20, 1998 (21:32)", "body": "I didn't either til I just dived in. Was frustrating, but fun at the same time. And the place is still in progress. But had help with it via friends and help sites. We don't divvy up the domains unless the dogs barf, then it's my job. He usually takes care of the cars but we both clean out the inside. (He isn't just gonna let it sit there is he?)"}, {"response": 273, "author": "autumn", "date": "Fri, Feb 20, 1998 (21:39)", "body": "The irony is that he is much more diligent about his domain than I am--it's already cleaned up and is airing out as we speak. Our rule with the cat is, whoever discovers the puke has to clean it up (that was our diaper rule too)."}, {"response": 274, "author": "stacey", "date": "Wed, Mar  4, 1998 (15:42)", "body": "missed the bagel and cream cheese this a.m. settled for school toast and jelly with a tiny carton of Apple juice. Lunch was a Taco Bell Bean Burrito (contract with the school district like Pizza Hut!), fruit cocktail and water. I'm one hungry camper now and may break into the Girl Scout cookie stash in my file cabinet!"}, {"response": 276, "author": "autumn", "date": "Thu, Mar  5, 1998 (01:57)", "body": "Are they thin mints? I was always partial to them back in my Brownie days..."}, {"response": 277, "author": "stacey", "date": "Thu, Mar  5, 1998 (16:55)", "body": "thin mints they are! The only time I ever drink milk!"}, {"response": 278, "author": "stacey", "date": "Fri, Mar  6, 1998 (09:20)", "body": "resumed the breakfast ritual... asagio bagel, salmon schmear, Tension Tamer. Thinking about adding a banana to the mix as an early morning run really boosted my a.m. appetite."}, {"response": 280, "author": "rafael", "date": "Fri, Mar  6, 1998 (12:23)", "body": ""}, {"response": 281, "author": "stacey", "date": "Fri, Mar  6, 1998 (15:56)", "body": "too much tv for you! Everyone knows chocolate is the world's most perfect food!"}, {"response": 282, "author": "autumn", "date": "Fri, Mar  6, 1998 (16:10)", "body": "Banana for breakfast, leftover tempeh fajita for lunch, nutri-grain bar for midday snack. Supper is potluck lenten dinner at church."}, {"response": 283, "author": "Wolf", "date": "Fri, Mar  6, 1998 (20:18)", "body": "crawfish for dinner, spicy corn and new potatos....."}, {"response": 286, "author": "Wolf", "date": "Sat, Mar  7, 1998 (17:47)", "body": "who is tropical source? check da mail, wer.... BTW: i hate crawfish, just like tearing them apart (dissection)-it's that dangerous wolf part of me *giggle* today had 1 slice of pepperoni greasy pizza...."}, {"response": 287, "author": "autumn", "date": "Sat, Mar  7, 1998 (22:23)", "body": "Wow, Wolf, crawfish! You really do live in Louisiana! I haven't seen one of those since I was in France. Had oatmeal, curried lentil soup, salmon burger and \"not dog\" on the grill with raw carrots and broccoli. Wer, have you had those tofu/rice chocolate bars with the animals on the wrapper (can't remember the brand name)? They're mighty good too."}, {"response": 289, "author": "Wolf", "date": "Sun, Mar  8, 1998 (00:26)", "body": "hi wer"}, {"response": 291, "author": "Wolf", "date": "Sun, Mar  8, 1998 (00:59)", "body": "yupper"}, {"response": 292, "author": "stacey", "date": "Mon, Mar  9, 1998 (09:52)", "body": "this weekend: coffee, tea, tea, tea, Clif Bar, spicy cajun trail mix, tea, tea, banana, tea, pizza & beer. Sunday: AMAZING Bed & Breakfast cuisine! Southwestern eggs w/ black beans cheese and salsa. pear compote. apple raisin bread pudding, polenta!!!! (Delicious breakfast!) Then (on the trail again): banana, tea, Clif Bar (peanut butter), spicy cajun mix, water, water, water, water. Egg sandwich and pepperjack cheese soup! Back at home: Gravlox (homemade-- yea!!) with cream cheese and wheat thins, tea, tea, tea, tea. This morning: Tea, tea, tea. Asagio cheese bagel w/ salmon schmear and COFFEE (1/2 decaf) Lookit me eatin' like I don't have a care in the world!"}, {"response": 293, "author": "Wolf", "date": "Mon, Mar  9, 1998 (09:58)", "body": "girl! don't know how you got any hiking done with all those fluids *grin*"}, {"response": 294, "author": "stacey", "date": "Mon, Mar  9, 1998 (15:32)", "body": "snowshoeing! All that exercise in combination with the dry climate... I used every bit of it!"}, {"response": 295, "author": "Wolf", "date": "Mon, Mar  9, 1998 (21:53)", "body": "cool, love that crunch crunch sound beneath the feets (never been shoeing, well, did have shoes on, but not those badmiton rackets--can't spell worth a darn) k, today i had half a baked potato, a kiwi fruit (not the bird, mind you), some buhsketti (pronounce it the way it looks, say it a few times, there you go), and, hmmmm.....dat's all folks"}, {"response": 296, "author": "autumn", "date": "Tue, Mar 10, 1998 (11:04)", "body": "So far, only a banana and double decaf cappucino. Dinner last night was a recipe called North African Couscous from a magazine. Wheat meat, veggies and couscous w/raisins, curry and cinnamon. Interesting, but not as flavorful as I'd hoped. The kids had buhsketti-o's instead!"}, {"response": 297, "author": "Wolf", "date": "Tue, Mar 10, 1998 (19:42)", "body": "a pork chop, macaroni salad, and green beans....."}, {"response": 298, "author": "autumn", "date": "Wed, Mar 11, 1998 (14:46)", "body": "Peanut butter and jelly on rye bread--blah!!!!!"}, {"response": 299, "author": "ascii95", "date": "Wed, Mar 11, 1998 (16:16)", "body": "autunm, on white bread yuk!"}, {"response": 300, "author": "Wolf", "date": "Wed, Mar 11, 1998 (18:47)", "body": "ew, don't care for pb&j anymore. had some noodle soup today, oh, and chocolate, really needed it for some reason."}, {"response": 302, "author": "autumn", "date": "Fri, Mar 13, 1998 (16:56)", "body": "Joel, peanut butter and jelly rules! woo woo woo"}, {"response": 303, "author": "stacey", "date": "Fri, Mar 13, 1998 (16:58)", "body": "hi joel! been out sick for a couple of days... sinus infection returned and brought with it strep throat and an upperrespirtory infection. Never taken so many pills in my life! Feeling ten thousand percent better but was only able to work a 1/2 day today. food: leftover chipotle rice, leftover spinach mushroom enchiladas, echineaca drink, several Thin Mint GS cookies"}, {"response": 304, "author": "pmnh", "date": "Sun, Mar 15, 1998 (04:04)", "body": "one of my kids has strep now, too... missed last 3 days of school... miraculously, none of the others seem to have gotten it... (jalapenos and chili for breakfast... peanut butter crunch for supper... that kinda day)..."}, {"response": 305, "author": "autumn", "date": "Sun, Mar 15, 1998 (15:24)", "body": "Hope y'all get better soon! Stacey, have you seen that Edy's (Dreyer's on the West Coast) has GS thin mint ice cream now? Can't wait to try it. Oatmeal, tomato-red bell pepper soup w/croutons. Dinner: who knows?"}, {"response": 306, "author": "stacey", "date": "Mon, Mar 16, 1998 (11:23)", "body": "Ooh! The 'i scream' sounds yummy!!! I'll have to look for that. Usually I'm not too big on the frozen treat but this sounds worthwhile! Breakfast at Pour 'la France with a co-worker: pesto omlette with artichoke hearts, sundried tomatoes, mozzerella and of course pesto. Hash browns (with tabasco) and plenty of decaf coffee! I'm feeling better and my appetite is working its way back to superhuman capabilities so I just had a mini bag of Cheetos! I don't buy chips and puffs and stuff but these were given to me so... I felt obliged! *smile* Teacher workday, no students so I'm sure to be eating out for lunch too!"}, {"response": 308, "author": "stacey", "date": "Wed, Mar 18, 1998 (17:15)", "body": "today... toast & jelly banana pear fruit cocktail cheese sandwich carrots GS cookies corn"}, {"response": 309, "author": "autumn", "date": "Thu, Mar 19, 1998 (12:03)", "body": "Gasp! No asiago bagel??? hot oatmeal & grape nuts, double decaf cappucino, banana soon to follow. Bought some GS thin mint ice cream and Nestle cookie jar ice cream yesterday--yummy!"}, {"response": 310, "author": "stacey", "date": "Thu, Mar 19, 1998 (17:19)", "body": "asagio bagel this morning! and banana, orange, tater tots, ice cream sundae (cast party for my class -- we had a performance this a.m. --- they did a GREAT job!)"}, {"response": 311, "author": "stacey", "date": "Thu, Mar 19, 1998 (22:12)", "body": "had a little leftover quiche (Southwestern: green chiles, corn, chopped tomatos and jalapaenos, cheese and of course eggs) when I got home. And THEN dinner."}, {"response": 313, "author": "stacey", "date": "Fri, Mar 20, 1998 (09:41)", "body": "*smile* ait to you hear breakfast... munching on a brownie and glazed donut as I type a little detox tea to wash it down! and today is pizza day at school so i'll eat with the kids!"}, {"response": 315, "author": "stacey", "date": "Fri, Mar 20, 1998 (10:14)", "body": "you're it!"}, {"response": 317, "author": "stacey", "date": "Mon, Mar 23, 1998 (09:51)", "body": "he who hesitates..."}, {"response": 319, "author": "stacey", "date": "Mon, Mar 23, 1998 (15:59)", "body": "*blowing kisses* (cause i feel like it!) ate today: bagel ritual banana buttermilk roll orange pear iceberg lettuce and tomatos (w/ gross dressing -- schoolmade!_ several Tagalongs"}, {"response": 321, "author": "stacey", "date": "Mon, Mar 23, 1998 (17:22)", "body": "yum!"}, {"response": 323, "author": "stacey", "date": "Mon, Mar 23, 1998 (17:28)", "body": "yum! (ever read Still LIfe with Woodpecker -- Tom Robbins ?)"}, {"response": 325, "author": "stacey", "date": "Mon, Mar 23, 1998 (17:35)", "body": "he wrote that too. (then you will not get the 'yum' reference as it was intended until you read the book!)"}, {"response": 326, "author": "autumn", "date": "Mon, Mar 23, 1998 (18:27)", "body": "Oatmeal w/grape nuts, pear, espresso chocolates left over from xmas, tossed salad, baked beans and portobello & salmon burgers (have you ever bought these? They are fantastic!)"}, {"response": 327, "author": "stacey", "date": "Tue, Mar 24, 1998 (09:15)", "body": "who makes them? (i thought you were making them from scratch!) Today: bagal rigamoral and DeTox tea"}, {"response": 329, "author": "stacey", "date": "Wed, Mar 25, 1998 (10:18)", "body": "Panang and Tom Yum last night. leftovers this morning!"}, {"response": 330, "author": "autumn", "date": "Wed, Mar 25, 1998 (22:48)", "body": "What kind of dishes are those and what's in them? Molly's Foods manufactures those particular frozen salmon patties; Aquaculture and somebody else have a similar product too. They taste great and grill in less than 10 minutes...plus my kids will eat them! (but not \"regular\" salmon)"}, {"response": 331, "author": "stacey", "date": "Thu, Mar 26, 1998 (15:55)", "body": "Panang is a Thai dish made with curry and coconut milk. I usually have tofu and vegetables with mine and eat it over Jasmine rice. Tom Yum is a Thai soup. Clear, spicy broth with lemon grass, basil, peppers, mushrooms and shrimp. Sometime I eat this over Jasmine rice too!"}, {"response": 332, "author": "autumn", "date": "Mon, Mar 30, 1998 (20:05)", "body": "The soup sounds good! Today I had oatmeal, banana, iced tea (it must be summer--82 deg. here today!), tossed salad, and wheat meat and mushrooms with gravy over brown rice. Stacey, do you ever go to topsecretrecipes.com? They have recipes for stuff like McD's special sauce and Outback's blooming onion. This week's secret recipe is--you guessed it!--Thin Mints!! Can you imagine going to the trouble to make them???"}, {"response": 333, "author": "stacey", "date": "Mon, Apr  6, 1998 (11:55)", "body": "I'd rather continue paying the gazillion dollars a box just so I can have them separated into two packages. (Makes em last longer!)"}, {"response": 334, "author": "autumn", "date": "Tue, Apr  7, 1998 (20:59)", "body": "Oh yeah, there's a definite psychological difference between the tray-style packaging vs. the stacked-column style. Like saltines!"}, {"response": 335, "author": "stacey", "date": "Thu, Apr  9, 1998 (16:58)", "body": "Ate today: banana B complex vitamin dry Golden Grahams pear bean and cheese burrito slice of pizza"}, {"response": 337, "author": "autumn", "date": "Fri, Apr 10, 1998 (12:57)", "body": "Cappucino and pizza crust. Looking ahead to lunch, probably a nectarine. Maybe pancakes for dinner? It's that kind of day."}, {"response": 338, "author": "stacey", "date": "Mon, Apr 13, 1998 (08:45)", "body": "dry Golden Grahams 1/2 banana coffee"}, {"response": 339, "author": "autumn", "date": "Mon, Apr 13, 1998 (20:19)", "body": "Butterfinger, jelly beans, marshmallow egg, Reese's pb cup, mini Hershey's candy bars...you get the idea...."}, {"response": 341, "author": "stacey", "date": "Tue, Apr 14, 1998 (14:06)", "body": "*laugh*"}, {"response": 342, "author": "Wolf", "date": "Sat, May  2, 1998 (22:23)", "body": "ok, here's what i ate today: bowl of cereal salad hamburger 8 hugs"}, {"response": 343, "author": "Wolf", "date": "Sat, May  2, 1998 (22:24)", "body": "oh, and that was just breakfast! *giggle*"}, {"response": 344, "author": "stacey", "date": "Mon, May  4, 1998 (08:57)", "body": "sushi for breakfast here! scallop rolls, salmon and tuna sashimi w/ the obligatory wasabi and soy (skipped the coffee if you can believe it!)"}, {"response": 345, "author": "autumn", "date": "Mon, May  4, 1998 (14:15)", "body": "I am a human garbage disposal today. All I've eaten are my kids' rejects: one bowl of oatmeal, 1 apple, 1/4 pb & j sandwich, 1/2 grilled cheese, 1/4 c. of yogurt, small amount of raw broccoli (they just like the salad dressing--gross!)"}, {"response": 346, "author": "Wolf", "date": "Mon, May  4, 1998 (19:53)", "body": "1 slice pepperoni pizza, 3 homemade eggrolls, handful of chocolate pieces."}, {"response": 347, "author": "stacey", "date": "Tue, May  5, 1998 (08:50)", "body": "Autumn... way to go with the recycling effort! *smile*"}, {"response": 348, "author": "Wolf", "date": "Tue, May  5, 1998 (20:40)", "body": "two snickers bars *gasp*, bowl of cereal, and two eggrolls......(kinda stressing day)"}, {"response": 349, "author": "autumn", "date": "Wed, May  6, 1998 (21:45)", "body": "(Poor Wolf! Hope your fortune was good!) S. is out of town this week, so no cooking!! YEAH! We're living on sandwiches, fruit, and yogurt. Life is good."}, {"response": 350, "author": "KitchenManager", "date": "Thu, May  7, 1998 (12:41)", "body": "no coffee yet... planning on eating at Pagi(sp?) House tonight, though..."}, {"response": 351, "author": "Wolf", "date": "Thu, May  7, 1998 (17:56)", "body": "four yogurts, half cantalope, and a plate of salad with greek viniagrette...."}, {"response": 352, "author": "autumn", "date": "Fri, May  8, 1998 (17:55)", "body": "Sounds healthy, Wolf!"}, {"response": 353, "author": "Wolf", "date": "Fri, May  8, 1998 (22:26)", "body": "yeah, lost 3 pounds in two days! (had a weigh-in, haha) but today....today i ate food. hamburger, tater salad, baked beans, two deviled eggs (yummy). then for dinner, garden salad and brisbane saute (very rich, buttery saucy type fettucine with mushrooms and shrimps), only ate half of it though! anyway, since i don't know what kinda food i'm gonna get while i'm out on business, thought i'd better eat some good stuff!"}, {"response": 354, "author": "stacey", "date": "Mon, May 11, 1998 (13:02)", "body": "been out o' commission with a hellish virus since Wednesday night. Now that I'm keeping things down it's a melody of: yogurt with ginger and bananas echinecea tea lemon juice w/ cayenne pepper and ice salmon smoked oysters toasted potato bread Orange juice rice and lotsa vitamins! (still at home today. absoulutely no voice to speak of (lucky for some people! But at least I can still type!)"}, {"response": 355, "author": "KitchenManager", "date": "Mon, May 11, 1998 (22:14)", "body": "Hope you gets it kicked soon!"}, {"response": 356, "author": "stacey", "date": "Fri, Jun  5, 1998 (09:23)", "body": "the metabolism is picking up again. I awoke at 3am with horrendous hunger pangs. Seasame crackers and sharp cheddar allowed me to sleep for another couple of hours."}, {"response": 357, "author": "riette", "date": "Fri, Jun  5, 1998 (12:46)", "body": "THAT keeps you happy?? You must be so cheap to feed, girl! I have to buy extra food for my nightly hunger escapades, otherwise my kids would go hungry the next day."}, {"response": 358, "author": "stacey", "date": "Fri, Jun  5, 1998 (15:14)", "body": "I could live off of cheese and crackers. In the fridge now I have sharp cheddar, blue, mozzerella, monterey jack, asagio, parmesean and romano cheeses... always plenty of crackers in the house. It's the only way to insure I even eat when Brandon is out of town... no fun actually cooking for one."}, {"response": 359, "author": "riette", "date": "Fri, Jun  5, 1998 (15:38)", "body": "Holy cow! You DO like cheese, don't you? Come and visit me sometime. Have you ever tried three your old Gouda cheese? Crumbles like a cookie, but tastes like heaven. You're right, it is no fun cooking for one . . . then again, who needs their food cooked to be able to enjoy it. I eat like a mule - come rain or shine! Luckily I don't have too much of a sweet tooth, but I devour literally TONS of fruit every day - anything I can lay my hands on. In fact I'm eating now - passion fruits. A bag full. Wonder if one can get fruit poisoning from eating so much, because I need half a day to get over stomach pains from the previous day, and half to stuff myself again. Not out of hunger or anything, but because I love the taste. And, $hit (so to speak), does it clean you out or what?!"}, {"response": 360, "author": "stacey", "date": "Fri, Jun  5, 1998 (16:07)", "body": "as a young child, I used to make myself sick on kumquats, plums and peaches. I'd eat them one right after the other until they were gone. And then spend the next few hours running back and forth to the bathroom!"}, {"response": 361, "author": "autumn", "date": "Fri, Jun  5, 1998 (21:42)", "body": "Ditto with cherries...they're still my biggest fruit weakness! Thank God they're only in season for a few weeks."}, {"response": 362, "author": "riette", "date": "Sat, Jun  6, 1998 (01:06)", "body": "Cherries!! I love cherries! They make you run too - especially if you don't bother to spit out the stones. The girls and I eat them by the hundreds, then fight over the last one. I always thought I'd win, as I am the biggest, but Isa, the eldest has these quick little hands. While I'm still groping around with my clumsy paws those little hands just shoot forward, and I don't have a chance. And the little one just sits there staring at us with a blank look on her little face (she looks just like Piglet in the Winnie Pooh stories - really sweet). I'm so glad they're turning out disgusting too - I'd be so lonely if they were a pair of little ladies. But Mr. C. for some reason is starting to develop this nervous twitch every now and again . . . Do you have kids, Autumn?"}, {"response": 363, "author": "autumn", "date": "Sun, Jun  7, 1998 (21:13)", "body": "Yes, I too have sweet little daughters; Juliette is 6 and Lydia is 4. All we all love cherries, although they do eat them more daintily than I."}, {"response": 364, "author": "riette", "date": "Tue, Jun  9, 1998 (06:40)", "body": "Nice names run in your family, don't they?"}, {"response": 365, "author": "jgross5", "date": "Tue, Jun  9, 1998 (06:48)", "body": "nice feet run in Autumn's family, too"}, {"response": 366, "author": "stacey", "date": "Tue, Jun  9, 1998 (09:07)", "body": "WER, do hairy derrieres run in your family?!?!"}, {"response": 367, "author": "KitchenManager", "date": "Tue, Jun  9, 1998 (09:17)", "body": "never looked..."}, {"response": 368, "author": "riette", "date": "Tue, Jun  9, 1998 (10:46)", "body": "why not?"}, {"response": 369, "author": "jgross5", "date": "Tue, Jun  9, 1998 (11:53)", "body": "because he had heard of the narrow brown rivulet trails along the floor and defensively refused to make any connections [all in jest, wer] *sniggle* *sniggle* [sorry]"}, {"response": 370, "author": "riette", "date": "Tue, Jun  9, 1998 (13:21)", "body": "ha-ha! wonder if hairy backsides run in the Leplep family . . . might take a peep sometime . . ."}, {"response": 371, "author": "KitchenManager", "date": "Tue, Jun  9, 1998 (14:43)", "body": "today, I have eaten the same thing as the last two, nothing"}, {"response": 372, "author": "jgross5", "date": "Tue, Jun  9, 1998 (14:48)", "body": "Barb, Jen and Meg are pretty hairy on their backsides. Me and Dad are hairless back there. Mom is lifeless (1980...cancer) We all have pretty good hair on our frontsides. Last monitoring, though, was about 34 years ago. Is that current enough, or should I perform an update?"}, {"response": 373, "author": "jgross5", "date": "Tue, Jun  9, 1998 (15:13)", "body": "wer, how come you don't say what's goin' on? are you fasting? on a liquid diet? sick in bed? (nothing would've stayed down, so you're not bothering to try?) sick not in bed? (you working?) food poisoning? feelin' extremely weak? I do hope things're goin' better for ya with all that, real REAL soon!!!"}, {"response": 374, "author": "KitchenManager", "date": "Tue, Jun  9, 1998 (15:47)", "body": "just not eating, that's all... (and am working,13 or so hour shifts each day)"}, {"response": 375, "author": "riette", "date": "Tue, Jun  9, 1998 (16:04)", "body": "You poor thing. Why you working so hard - or are people coming a'rushin' from all over the world to taste your food? I'd sure like to. Wish I could've sent you a whole barrel full of chocolate truffles against hunger pangs. Though, that would not exactly help with the workload - might make it seem pleasanter though . . . Jim, so you're hairless back there? If 1983 was the last time, then how do you know for sure? I mean, do you sort of bend over and . . . and LOOK? And the hair at the front; that's your chest, right? Or is it the face? If so, then you'd better comb your face before we go for that spice girl audition, okay? Would not want anyone to think you're my pet or anything. I'm sorry to hear about Mum."}, {"response": 376, "author": "KitchenManager", "date": "Tue, Jun  9, 1998 (16:29)", "body": "normal schedule for Sun, Mon, Tues..."}, {"response": 377, "author": "riette", "date": "Tue, Jun  9, 1998 (16:43)", "body": "Ugh. Hope you take the rest of the week off; working like that is an awfully, disgustingly honest and wholesome thing to do. Doesn't suit you at all!"}, {"response": 378, "author": "riette", "date": "Tue, Jun  9, 1998 (16:44)", "body": "$hit, that might have come out exactly as I didn't mean it. Know what I mean? Of course it suits you, it just . . . DOESN'T. Maybe I should just go to bed now."}, {"response": 379, "author": "stacey", "date": "Tue, Jun  9, 1998 (17:19)", "body": "last day of school!!!! pizza cherry coke carrots (had to do it!) popsicles potato chips pizza chocolate (now I need an alka seltzer"}, {"response": 380, "author": "riette", "date": "Wed, Jun 10, 1998 (01:20)", "body": "No, don't bother - those things take hours to work. Just eat until you throw up . . . won't be long now! You sound gladder than a kid to be out of school! Hope you have a great holiday.(?)"}, {"response": 381, "author": "stacey", "date": "Wed, Jun 10, 1998 (14:02)", "body": "teacher workday... just cleaning up the room! and eating chocolate... and more chocolate and a veggie sandwich and pop and more chocolate!"}, {"response": 382, "author": "riette", "date": "Wed, Jun 10, 1998 (15:28)", "body": "Gee, and still not throwing up? Wish I had that kind of capacity. Or no! I'd be rolling! But with all your marathon running and things you probably need that amount of food - that's why you don't get sick. I just hope you're not going for a run tonight . . . you'll drop dead after the first two kilometres when the sugar level suddenly drops."}, {"response": 383, "author": "autumn", "date": "Wed, Jun 10, 1998 (19:04)", "body": "Mmmmm, made a yummy Spanish rice dish with wheat meat and cilantro--even the girls ate it! The butter bread was prettty good, too. Hope you've gotten a chance to eat today, wer."}, {"response": 384, "author": "riette", "date": "Thu, Jun 11, 1998 (00:57)", "body": "EVEN the girls ate it? You mean they sometimes pull their little noses up? How very strange . . . mine do too!! Sometimes I think all kids must somehow be related to one another."}, {"response": 385, "author": "terry", "date": "Thu, Jun 11, 1998 (18:26)", "body": "A small bag of chips and a MacDonalds breakfast. Home and time for a swim. Just got my isdn hooked up at the new house. Dinner later."}, {"response": 386, "author": "riette", "date": "Thu, Jun 11, 1998 (18:42)", "body": "ISDN What's that? Don't think I'll ever get used to all these terms. D.M.N."}, {"response": 387, "author": "KitchenManager", "date": "Thu, Jun 11, 1998 (19:19)", "body": "it's a big phone line so you can do the computer thing faster (glad you're back, Terry)"}, {"response": 388, "author": "riette", "date": "Thu, Jun 11, 1998 (19:39)", "body": "Oh, I see! Is there a kind of phone line thing that helps one type faster with one hand?"}, {"response": 389, "author": "jgross5", "date": "Thu, Jun 11, 1998 (19:45)", "body": "I could lend you MY left hand. It's pretty much like the one in the Addams Family. Would that give you 2 left hands? (story of my life) Should I lend you my right?"}, {"response": 390, "author": "riette", "date": "Thu, Jun 11, 1998 (19:55)", "body": "No, no, I'll take the left. Won't exchange my right hand for the world. Here, you take my left - heavy, isn't it. What a drag! If it can come off it can give me a nice back massage - that's just what I need right now."}, {"response": 391, "author": "autumn", "date": "Fri, Jun 12, 1998 (12:27)", "body": "A cup of coffee and a pear."}, {"response": 392, "author": "jgross5", "date": "Fri, Jun 12, 1998 (20:43)", "body": "some spray paint and a chewy delicious television set"}, {"response": 393, "author": "riette", "date": "Sat, Jun 13, 1998 (01:18)", "body": "Any dessert to go with it? Carbolic acid perhaps?"}, {"response": 394, "author": "autumn", "date": "Mon, Jun 15, 1998 (12:58)", "body": "Lemme guess--dim sum? Coffee, banana and peanut butter & jelly."}, {"response": 395, "author": "riette", "date": "Mon, Jun 15, 1998 (15:32)", "body": "ha-ha! Today was a very rainy day - so I baked about 40 pancakes (I got the measurements confused). Chris ate three, Isa ate three, Elza ate two. I've had about ten, but at least now breakfeast, lunch, dinner and inbetweens are taken care of for tomorrow. You like peanut butter, Autumn? I like it too - especially without the bread."}, {"response": 396, "author": "stacey", "date": "Tue, Jun 16, 1998 (12:33)", "body": "asagio bagel w/ salmon schmear coffee coffee coffee pea pods (raw) OJ banana (packing for yet another move... would that I could eat cardboard boxes!)"}, {"response": 397, "author": "riette", "date": "Wed, Jun 17, 1998 (01:38)", "body": "with a bit of peanut butter, cardboard boxes would probably taste just fine!"}, {"response": 398, "author": "stacey", "date": "Wed, Jun 17, 1998 (10:25)", "body": "ugh! when i was packing the higher up shelves (that i cannot reach w/o a chair) I found an old jar of crunchy peanut butter. I thought, \"mmmm\" and opened it up and stuck my finger in. Then I looked and saw little dark spots... upon closer inspection... dead ants! GROSS! Today I've eaten... banana OJ vitamin leftover Vietnamese food (Bun (rice noodles) with shrimp paste fried in rice paper)"}, {"response": 399, "author": "riette", "date": "Wed, Jun 17, 1998 (12:49)", "body": "WOW! I think we should open a seperate topic for your kind of eating habits - they somehow seem more peculiar than my own, and ALOT more peculiar than most people's. I had about ten peaches, a kilo of cherries (while they're in season!), cheese and crackers, and spaghetti with pesto sauce for dinner. Yes, I know, the appetite has been a little bad lately."}, {"response": 400, "author": "KitchenManager", "date": "Wed, Jun 17, 1998 (14:25)", "body": "currently eating leftover black bean enchiladas, thus giving me the ability to be number 400!!!"}, {"response": 401, "author": "terry", "date": "Wed, Jun 17, 1998 (14:35)", "body": "No ant casserole for me. Just a coke so for today. I'll by hungry by din din."}, {"response": 402, "author": "KitchenManager", "date": "Wed, Jun 17, 1998 (14:48)", "body": "also had half a tuna sandwich with some Pringles, and two bowls of Lucky Charms..."}, {"response": 403, "author": "riette", "date": "Wed, Jun 17, 1998 (15:12)", "body": "What are they? The Lucky Charms, I mean - they won't give you some sort of -oxide poisoning, will they?"}, {"response": 404, "author": "autumn", "date": "Wed, Jun 17, 1998 (21:19)", "body": "Junky kids' cereal ('fess up, wer, you know it's Zoe's) with little marshmallows shaped liked stars, diamonds, shamrocks, hearts, etc. Pure sugar. Delicious! Riette, I am MAD for peanut butter, smooth or crunchy, plain or in ice cream, etc. I had an overripe banana and tossed it in a blender w/some p.b., yogurt, and vanilla, and voila!--a yummy shake. I remember having a delicious hazelnut yogurt while in Switzerland (not available here)--do you know what I'm talking about?"}, {"response": 405, "author": "riette", "date": "Thu, Jun 18, 1998 (01:18)", "body": "Oh, I know, I know. Don't talk to me about yoghurt - totally addicted! M\ufffdvenpick now sells home-made yoghurt from a stand outside their restaurants. And boy, do I know that very hazelnut flavour!!!! Stupendous! And then they have mocca, vodka, peanut, pestachio (yes, like the ice cream flavour), caramel - it's decadent, I tell you. But those lucky charms sound pretty good too. I'll remember those when I go to visit my sister . . ."}, {"response": 406, "author": "riette", "date": "Thu, Jun 18, 1998 (01:20)", "body": "Oh, by the way, I hear you've invited Jim on holiday, Autumn. How christian you must be! To put up with than man, I mean. Just don't let him drive, okay? Because he'll probably manage to get himself arrested for looking at the road ahead of him while driving."}, {"response": 407, "author": "stacey", "date": "Wed, Jun 24, 1998 (15:47)", "body": "leftover pizza (mushrooms and black olives) yakisoba noodles w/ shrimp and veggies Slurpee (pina colada/coke/blue raspberry) more leftover pizza slurp of OJ about 100 fresh raspberries (in my weeding adventure of the new house's side yard, I have discovered seven raspberry bushes!!!)"}, {"response": 408, "author": "riette", "date": "Wed, Jun 24, 1998 (17:37)", "body": "Gee, no wonder you've been so silent; you remind me more and more of a panda, Stacey - they too feed about 16 hours a day, according to my three year-old who knows EVERYTHING about animals . . . I'm proud to announce that I'm orgy-less at the moment. But only because I'm ill - once the antibiotics start to kick in properly, I'll be back on that sweet road of self-stuffing . . . baah!! - swear I didn't mean to sound vulgar!"}, {"response": 409, "author": "stacey", "date": "Thu, Jun 25, 1998 (13:42)", "body": "a panda, huh? i think they're a bit more picky w/ what they ingest but the 16 hours a day thing sounds right. thankful not to be furry and round though!! today... bagel/cream cheese coffee!!!!!!! pizza pear pizza and more pizza (think I'll go for another pear though, and keep on the lookout for more ripe raspberries!)"}, {"response": 410, "author": "riette", "date": "Thu, Jun 25, 1998 (15:33)", "body": "Wow! Strange things happening on my screen - wooden strips of objects popping up all over the place! Happy to report that my appetite has picked up again as well. Vetkoek Sosatie rice curried vegetables grilled banana mango juice - litres of it The african market is on in Z\ufffdrich at the moment . . ."}, {"response": 411, "author": "KitchenManager", "date": "Thu, Jun 25, 1998 (15:52)", "body": "re: thankful not to be furry and round though!! (at least not all over, huh?)"}, {"response": 412, "author": "stacey", "date": "Thu, Jun 25, 1998 (18:42)", "body": "robflmnaahao! (rolling on basement floor laughing my not at all hairy arse off!)"}, {"response": 413, "author": "stacey", "date": "Wed, Jul 22, 1998 (18:05)", "body": "bagel rigamorol... (sp?) red beans and rice very old chocolate honey mustard pretzels I AM STARVING!!! (we are supposed to be going out for dinner... Cajun (in Colorado?!?!?!) but I may have to dive into the yogurt, bananas and OJ to whip up a smoothy of galatic proportions!"}, {"response": 414, "author": "terry", "date": "Wed, Jul 22, 1998 (19:54)", "body": "You're makin' me honger, gal-active! I'm headin' out!"}, {"response": 415, "author": "KitchenManager", "date": "Wed, Jul 22, 1998 (22:25)", "body": "ate at Hyde Park Bar & Grill for the first time tonight..."}, {"response": 416, "author": "riette", "date": "Thu, Jul 23, 1998 (01:03)", "body": "Wer, when you eat out, don't you tend to be very critical of the food? I mean, with being a cook yourself, you must get really annoyed if, say, a steak isn't done the way you like it. Or not?"}, {"response": 417, "author": "terry", "date": "Thu, Jul 23, 1998 (09:21)", "body": "Nice ambience at Hyde Park Grill."}, {"response": 418, "author": "KitchenManager", "date": "Thu, Jul 23, 1998 (10:31)", "body": "yes, Riette, I am..."}, {"response": 419, "author": "terry", "date": "Thu, Jul 23, 1998 (11:13)", "body": "I had an interesting, almost existential, experience there once."}, {"response": 420, "author": "riette", "date": "Thu, Jul 23, 1998 (12:39)", "body": "Terry, it's bad manners to tell someone you had an interesting, almost existential experience somewhere, and then NOT tell them what the experience was. Some people around here (not me of course) suffer from over-curiosity, and will not sleep unless they know what this mysterious experience was. So be nice to those people, and tell us what it was. Oh, almost forgot: Please."}, {"response": 421, "author": "terry", "date": "Thu, Jul 23, 1998 (13:14)", "body": "Well, I wish I could, but I only have a vague memory of the time I went in there and ate at the bar and had several extraordinary conversations with several people that I didn't know before. I wish I had a clearer recollection so I could give you more juicy details. A more clearly remembered experiencing occurred in St. Louis while I was in high school. A friend of mine, Pat Luppens, and I were walking around the Washinton Univ. campus, a scenic, archtypal area, and were discussing, Camus, Sartre and the various other existential writers that we had been reading. We went into the art museum and got on the elevator, all the while continuing our conversation. And then I swear this happened! The elevator stopped in between floors and the door opened to a graffitied concrete wall, and the following was spray painted in big letters: \"I think therefore I am.\" - Sartre The door closed quickly and took us to the next floor. It stunned our pubescent minds, totally."}, {"response": 422, "author": "riette", "date": "Thu, Jul 23, 1998 (15:52)", "body": "That is totally amazing. Must say that surpasses any existential experience I might have had in my past."}, {"response": 423, "author": "stacey", "date": "Thu, Jul 23, 1998 (18:38)", "body": "Did'ya like Hyde Park Grill WER?!?! (right now I am having a near seizure just thinking about the battered fries.... YUMMY!) My fave dishes (beyond the quintessential fries): veggie lasanga stirfry w/ Hosin sauce Salmon burger ooh! the salads are delicious too!"}, {"response": 424, "author": "stacey", "date": "Thu, Jul 23, 1998 (18:50)", "body": "oh forgot to try and make Paul hungry again... bagel and coffee as usual donut handful o semisweet chocolate chips red beans and rice hot chocolate (cool front!!!!) Spicy Black bean burger with mustard and extra sharp cheddar on jalapeno cheese bread. (getting ready for Ultimate Frisbee beer fest -- every Thurs after the games!)"}, {"response": 425, "author": "KitchenManager", "date": "Thu, Jul 23, 1998 (22:59)", "body": "first place in town to impress me since Eastside Cafe... actually tipped the kitchen..."}, {"response": 426, "author": "riette", "date": "Fri, Jul 24, 1998 (02:38)", "body": "Wow. Big compliment to them coming from you."}, {"response": 427, "author": "autumn", "date": "Fri, Jul 24, 1998 (21:26)", "body": "Terry, my husband's uncle Jacques just retired from the French dept. at Washington Univ. I will have to ask him if he ever got stuck between floors on the art museum elevator!!"}, {"response": 428, "author": "terry", "date": "Fri, Jul 24, 1998 (23:54)", "body": "That incident really stunned us. I recently just took up correspondence with Pat Luppens again via email."}, {"response": 429, "author": "riette", "date": "Sat, Jul 25, 1998 (01:00)", "body": "Why don't things like that ever happen to me?"}, {"response": 430, "author": "terry", "date": "Sat, Jul 25, 1998 (06:49)", "body": "It could happen to you."}, {"response": 431, "author": "riette", "date": "Sat, Jul 25, 1998 (07:19)", "body": "Perhaps it is happening right now. Perhaps the spring is my existential experience. Sure feels like it at times."}, {"response": 432, "author": "terry", "date": "Sun, Jul 26, 1998 (08:06)", "body": "Kristen fixed some awesome spaghetti last night. It's Sunday morning and I'm debating which brunch to take part in today. Mothers or El Sol y la Luna."}, {"response": 433, "author": "riette", "date": "Sun, Jul 26, 1998 (09:43)", "body": "El Sol y la Luna sounds the more exotic option."}, {"response": 434, "author": "terry", "date": "Sun, Jul 26, 1998 (21:02)", "body": "It is. Mothers is the local, tried and true for the last 10 years, natural foods restaurant. My friends at Body Choir all go to El Sol y La Luna after we dance."}, {"response": 435, "author": "riette", "date": "Mon, Jul 27, 1998 (00:46)", "body": "After you dance? What do you dance - the Lambada? I thought Mothers was Mothers in the sense of Mum's."}, {"response": 436, "author": "terry", "date": "Mon, Jul 27, 1998 (09:27)", "body": "Everyone at Body Choir just let's it rip for a couple of hours on Sunday mornings and Wednesday nights. There's no real structure except some lineage to the dance work of Gabrielle Roth."}, {"response": 437, "author": "riette", "date": "Mon, Jul 27, 1998 (11:11)", "body": "Sounds like great fun. I think I'm addicted to cold tomato and cucumber soup. I'm even starting to look like a tomato!"}, {"response": 438, "author": "stacey", "date": "Mon, Jul 27, 1998 (11:11)", "body": "two eggs over medium, hash browns, toast with butter COFFEE two dumdum pops Lipton Lemon Iced Tea in a can watermelon jalapeno cheese bread shrimp sashimi crackers and cheese (Wheat and sharp cheddar) chocolate chips more jalapeno cheese bread apple more of the yummy bread OJ lots of water"}, {"response": 439, "author": "autumn", "date": "Mon, Jul 27, 1998 (11:11)", "body": "I love a good gazpacho, Riette!! Sometimes I buy a can of really good tomato/roasted red pepper soup (Shari's Bistro) and stick it in the fridge. Mmmmm! I'll eat it right out of the can (with croutons floating in it)."}, {"response": 440, "author": "KitchenManager", "date": "Mon, Jul 27, 1998 (11:11)", "body": "what flavor of dumdums, Stace?"}, {"response": 441, "author": "riette", "date": "Mon, Jul 27, 1998 (11:11)", "body": "chocolate probably! Glad to hear my tomato/cucumber soup has a fancy name too, Autumn! HAd it again all of yesterday. How foul the place smells."}, {"response": 442, "author": "terry", "date": "Wed, Jul 29, 1998 (08:50)", "body": "I had the first two lines of what Stacey had for breakfast today."}, {"response": 443, "author": "KitchenManager", "date": "Wed, Jul 29, 1998 (10:23)", "body": "I didn't..."}, {"response": 444, "author": "terry", "date": "Wed, Jul 29, 1998 (17:23)", "body": "Green Mesquite for lunch, a salad and beans, veggies."}, {"response": 445, "author": "stacey", "date": "Wed, Aug 26, 1998 (15:47)", "body": "Coffee peach coke TBs tostadas (2) coke (not doing so well in that whole nutritional realm today)"}, {"response": 446, "author": "KitchenManager", "date": "Wed, Aug 26, 1998 (15:50)", "body": "yeah, but you look good..."}, {"response": 447, "author": "stacey", "date": "Wed, Aug 26, 1998 (15:53)", "body": "where you hiding that camera, WER?"}, {"response": 448, "author": "KitchenManager", "date": "Wed, Aug 26, 1998 (16:08)", "body": "if I told, it would no longer be hidden..."}, {"response": 449, "author": "terry", "date": "Wed, Aug 26, 1998 (17:18)", "body": "Maybe he tapped in to a spy satellite?"}, {"response": 450, "author": "stacey", "date": "Wed, Aug 26, 1998 (17:51)", "body": "how's the resolution?!?!"}, {"response": 451, "author": "KitchenManager", "date": "Wed, Aug 26, 1998 (17:56)", "body": "almost good enough to taste..."}, {"response": 452, "author": "stacey", "date": "Wed, Aug 26, 1998 (17:59)", "body": "didja catch my trip to the ladies room?"}, {"response": 453, "author": "KitchenManager", "date": "Wed, Aug 26, 1998 (18:04)", "body": "that ONE? yeah, amongst others..."}, {"response": 454, "author": "stacey", "date": "Wed, Aug 26, 1998 (18:06)", "body": "oh... my trip to the locker room during and after lunch?"}, {"response": 455, "author": "KitchenManager", "date": "Wed, Aug 26, 1998 (18:14)", "body": "yes, but I have to review those later..."}, {"response": 456, "author": "stacey", "date": "Wed, Aug 26, 1998 (18:15)", "body": "oh... the locker rooms are always the best... that's when I rub myself down (and around)"}, {"response": 457, "author": "KitchenManager", "date": "Wed, Aug 26, 1998 (18:20)", "body": "(and inside and out, apparently...)"}, {"response": 458, "author": "stacey", "date": "Wed, Aug 26, 1998 (18:23)", "body": "maybe..."}, {"response": 459, "author": "KitchenManager", "date": "Wed, Aug 26, 1998 (18:31)", "body": "depends on the circumstances, right? I mean, it's not like THAT always happens..."}, {"response": 460, "author": "stacey", "date": "Thu, Aug 27, 1998 (11:04)", "body": "you are SO in touch with the female condition! *giggle*"}, {"response": 461, "author": "KitchenManager", "date": "Thu, Oct  8, 1998 (21:44)", "body": "got in touch with some Thai food today... but before that, I had some wonton soup and some crab puffs, then at Satay, I(we) had Crystal noodle soup Fried wonton skins Fried tofu Dumpling sampler plate Bangkok honey roasted pork Pork satay Siam ruby rice pudding Banana fritters and various condiments, sauces, and jasmine rice"}, {"response": 462, "author": "stacey", "date": "Fri, Oct  9, 1998 (10:32)", "body": "sounds delicious! had another four star restaurant dinner last night but it was not nearly as good as the Rialto Cafe on Monday night!"}, {"response": 463, "author": "autumn", "date": "Fri, Oct  9, 1998 (22:40)", "body": "These tofu Indian pockets I got from my co-op are fantastic! I'll have to get another case later this month at the rate I'm going. Also had oatmeal, an apple, lentil soup, and (*cough*) Little Debbie Swiss Cake rolls."}, {"response": 464, "author": "KitchenManager", "date": "Fri, Oct  9, 1998 (23:40)", "body": "\"Little Debbie Swiss Cake rolls\" now THAT's eating!!! What are your dietary restrictions, Autumn?"}, {"response": 465, "author": "terry", "date": "Sat, Oct 10, 1998 (16:47)", "body": "Tofu Indian pockets, sound great! What brand?"}, {"response": 466, "author": "autumn", "date": "Mon, Oct 12, 1998 (20:50)", "body": "Ken & Robert's. They're delicious! I think I'm gonna split a case of the pizza ones and pot pie ones with some of the other gals this time, they sound like winners for my kids. I don't eat red meat, poultry, excess dairy or fat, or anything that is not in a food group (except Little Debbie cakes at my mom's house!!) How about you? Anything stricken from your diet?"}, {"response": 467, "author": "jgross", "date": "Mon, Oct 12, 1998 (22:33)", "body": "Why yes, and I'm rather pleased you asked. My favorite busboy, who's really not a boy because she's a woman, anyway she's put me on a very strict food intake stratagem. I'm not to touch mush or gruel, I can't have baba ghanouj anymore, she took me off polio vaccines, I'm not allowed cucumbers if they're served with ossobuco, she slapped me twice when I asked permission to put hummus on my codfish balls or any other balls for that matter, chimichangas are out, can't even have lobster Newburg if I apply any mascara to it. My good god, I put a glass of water to my lips and she even took that from me and threw it into the kitchen. She's got me like this for the next 4 years, by which time she says I will be fit to swim into the heart of duckness and come out alive like Joseph Conrad and Dweedo the Little Big Mouth."}, {"response": 468, "author": "stacey", "date": "Tue, Oct 13, 1998 (15:52)", "body": "but how about the Little Debbie cakes?!?!"}, {"response": 469, "author": "jgross", "date": "Tue, Oct 13, 1998 (19:49)", "body": "She had some in her apron pockets when I mentioned Little Debbie cakes, and she took 'em out with a look of disdain and smeared them into my ears. Then she started gettin' jiggy with it, and I said, \"But Anoop, what about...uh.... what about Little Stacey Italian Cake rolls?\" She started feelin' nice and squoosie and says this, \"Jim, go right ahead, eat as many of those as you like. I shoulda told you to anyway.\" Have you ever heard of people using Little Debbie cakes as some kind of weaponry? That stuff is messy. Oh, uhmm, by the way, I just found out a couple hours ago that both Ken and Robert love Little Stacey Italian Cake rolls."}, {"response": 470, "author": "stacey", "date": "Wed, Oct 14, 1998 (09:03)", "body": "Personally, I find them a little too bitter."}, {"response": 471, "author": "KitchenManager", "date": "Wed, Oct 14, 1998 (12:04)", "body": "Who, Ken and Robert?"}, {"response": 472, "author": "stacey", "date": "Wed, Oct 14, 1998 (12:18)", "body": "hey WER! where ya been hiding out? were you and ree-head on holiday?"}, {"response": 473, "author": "KitchenManager", "date": "Wed, Oct 14, 1998 (12:30)", "body": "Hiya, toots! In the vast confusion that's inside my head. Not that I know of."}, {"response": 474, "author": "stacey", "date": "Wed, Oct 14, 1998 (12:38)", "body": "have you emerged from the black hole? Or are you merely taking a break?"}, {"response": 475, "author": "KitchenManager", "date": "Wed, Oct 14, 1998 (12:40)", "body": "hmmm...probably best described as having bobbed to the surface again..."}, {"response": 476, "author": "stacey", "date": "Wed, Oct 14, 1998 (12:41)", "body": "take the damn lead chip off of your shoulder and you might spend more time at the surface!"}, {"response": 477, "author": "stacey", "date": "Wed, Oct 14, 1998 (12:44)", "body": "teasing of course. same old shit, different day? have you stumbled upon a whole new realm of woes?"}, {"response": 478, "author": "KitchenManager", "date": "Wed, Oct 14, 1998 (12:52)", "body": "of course... yeah, more or less, getting stronger though... hard to explain electronically, not to mention not being in the mood for lecturing on how to \"cure\" one's self...I'm sure you understand"}, {"response": 479, "author": "terry", "date": "Wed, Oct 14, 1998 (14:46)", "body": "pizza and grapefruit juice for lunch."}, {"response": 480, "author": "KitchenManager", "date": "Wed, Oct 14, 1998 (14:51)", "body": "potato salad and half a roast beef sandwich from Little Deli"}, {"response": 481, "author": "riette", "date": "Thu, Oct 15, 1998 (13:00)", "body": "Sonja here: My sister made some fabulous steak rolls tonight - God, that girl can eat when she's depressed!! And the way she attacks her food makes you thankful it's not you lying there on her plate! I think she ate about half a kilo of meat tonight - yug! (Annoyance is the miracle cure against her state of limbo, so please excuse the disgusting details...)"}, {"response": 482, "author": "KitchenManager", "date": "Fri, Oct 16, 1998 (03:22)", "body": "you'll have to excuse us, Sonja, as the more disgusting around here the better..."}, {"response": 483, "author": "riette", "date": "Fri, Oct 16, 1998 (11:05)", "body": "GIRL! You can't tell people stuff like that! If you do it again, I'll tell them about your toe nail-biting habit...."}, {"response": 484, "author": "KitchenManager", "date": "Fri, Oct 16, 1998 (12:23)", "body": "should I open a topic?"}, {"response": 485, "author": "riette", "date": "Fri, Oct 16, 1998 (12:29)", "body": "Absolutely!"}, {"response": 486, "author": "sonja", "date": "Fri, Oct 16, 1998 (13:10)", "body": "That's it, she's dead!"}, {"response": 487, "author": "riette", "date": "Sat, Oct 17, 1998 (00:46)", "body": "Yeah? And how you gonna manage that?? You and what army?"}, {"response": 488, "author": "sonja", "date": "Sat, Oct 17, 1998 (07:33)", "body": "Me and myself - have you forgotten what I did to you last night already?? I'll have to teach you another lesson or two before I go; it's high time you got a bit of discipline!"}, {"response": 489, "author": "riette", "date": "Sat, Oct 17, 1998 (14:47)", "body": "ha-ha! No, I remember - I'll be good now, I promise."}, {"response": 490, "author": "sonja", "date": "Sun, Oct 18, 1998 (04:14)", "body": "See? Threats and harball - that's the way to deal with Ri\ufffdtte."}, {"response": 491, "author": "terry", "date": "Sun, Oct 18, 1998 (04:34)", "body": "Hardball, ya mean?"}, {"response": 492, "author": "sonja", "date": "Sun, Oct 18, 1998 (08:52)", "body": "LOL! Sorry about that! yep, hardball. One has to be very strict with her ALL the time, otherwise she gets completely out of hand."}, {"response": 493, "author": "riette", "date": "Mon, Oct 19, 1998 (02:34)", "body": "I think I shall have to stop feeding you."}, {"response": 494, "author": "terry", "date": "Mon, Oct 19, 1998 (06:50)", "body": "Uh oh, two can play hardball!"}, {"response": 495, "author": "sonja", "date": "Mon, Oct 19, 1998 (10:40)", "body": "That's true. It's just that with Ri\ufffdtte it's so much more satisfying!"}, {"response": 496, "author": "riette", "date": "Tue, Oct 20, 1998 (00:28)", "body": "Look who's talking!"}, {"response": 497, "author": "stacey", "date": "Tue, Oct 20, 1998 (09:25)", "body": "Hi Sonja! Welcome back Ree-head!"}, {"response": 498, "author": "sonja", "date": "Tue, Oct 20, 1998 (09:49)", "body": "Hi, Stacey. Have you been here long?"}, {"response": 499, "author": "stacey", "date": "Tue, Oct 20, 1998 (19:18)", "body": "since 1995, off and on again."}, {"response": 500, "author": "KitchenManager", "date": "Tue, Oct 20, 1998 (23:01)", "body": "\"off and on again\" ooh, how those words make me tremble..."}, {"response": 501, "author": "riette", "date": "Wed, Oct 21, 1998 (03:12)", "body": "I think your mind would be Freud's Ultimate Dream Subject, had you been alive back then, muffin."}, {"response": 502, "author": "sonja", "date": "Wed, Oct 21, 1998 (10:39)", "body": "That's pretty long. Have all of you been here that long?"}, {"response": 503, "author": "KitchenManager", "date": "Wed, Oct 21, 1998 (10:44)", "body": "not I..."}, {"response": 504, "author": "terry", "date": "Wed, Oct 21, 1998 (11:06)", "body": "I've been here since 89."}, {"response": 505, "author": "osceola", "date": "Wed, Oct 21, 1998 (12:26)", "body": "Two months ago. I'm a rookie."}, {"response": 506, "author": "riette", "date": "Thu, Oct 22, 1998 (03:06)", "body": "When did I come? It was some time this year, but I can't remember when."}, {"response": 507, "author": "sonja", "date": "Thu, Oct 22, 1998 (09:53)", "body": "Wow, Terry, that's mighty mighty long!"}, {"response": 508, "author": "terry", "date": "Thu, Oct 22, 1998 (10:13)", "body": "That was back when this was a dial in bbs. We've been through lots of changes since."}, {"response": 509, "author": "autumn", "date": "Thu, Oct 22, 1998 (22:31)", "body": "I've been here a little more than a year, I think."}, {"response": 510, "author": "jgross", "date": "Fri, Oct 23, 1998 (00:18)", "body": "ya know, I took my first bite outa Spring back in May and ya know, I did it again---it's what I ate today"}, {"response": 511, "author": "riette", "date": "Fri, Oct 23, 1998 (00:45)", "body": "And did it taste like chicken?"}, {"response": 512, "author": "autumn", "date": "Fri, Oct 23, 1998 (07:44)", "body": "LOL!!!"}, {"response": 513, "author": "sonja", "date": "Fri, Oct 23, 1998 (10:15)", "body": "LOL!!!"}, {"response": 514, "author": "KitchenManager", "date": "Sat, Oct 24, 1998 (14:00)", "body": "This topic has been frozen for a longer shelf-life... Please continue in topic 37, http://www.spring.net/yapp-bin/restricted/read/food/37"}, {"response": 515, "author": "KitchenManager", "date": "Wed, May 12, 1999 (11:47)", "body": "coffee so far food conference Main Menu"}]}, {"num": 20, "subject": "beans", "response_count": 58, "posts": [{"response": 1, "author": "terry", "date": "Sun, Jan 11, 1998 (13:51)", "body": "Here's the Red Bean and Rice Soup from the January 1998 Williams-Sonoma Catalog 1 T olive oil 1/2 c diced bacon 1 1/2 c chopped onions 1/4 c chopped green bell peppers 1 T minced garlic 4 bay leaves 6 oz. sliced andouille sausage 1 small smoked ham hock (5-6 oz.) 2 c dried red kidney beans, soaked overnight 1 T Creole seasoning 1T Worcestershire sauce 2 qt. chicken stock 1 t salt 1 1/2 c cooked long-grain white rice, warm 6 T chopped green onions. Heat oil in a large heavy pot over high heat. Add bacon; saute 2 min. Add onions, peppers, garlic, bay leaves, sausage and ham hock and cook, stirring, 2 min. Add beans and cook 2 min. Stir in Creole seasoning, W sauce and stock; bring to boil. Reduce heat to medium; cook 1 min. Add salt, cover pot and cook 15 minutes. Turn off heat and let the pot sit, covered, for 20 minutes. Discard ham hock (and bay leaves, I'd say). Serve in 6 individual bowls, each topped with 1/4 c rice and 1 T green onions. Serves 6."}, {"response": 2, "author": "Wolf", "date": "Sun, Jan 11, 1998 (15:29)", "body": "and add some Louisiana Hot Sauce"}, {"response": 3, "author": "autumn", "date": "Tue, Jan 20, 1998 (00:19)", "body": "I love red beans and rice, but I would never go to that much trouble to make it. I'm a 6-ingredient max kind of gal."}, {"response": 4, "author": "stacey", "date": "Tue, Jan 20, 1998 (19:25)", "body": "are you counting herbs and spices as ingredients? The best part is seasoning, so I never look upon it as a chore!"}, {"response": 5, "author": "terry", "date": "Tue, Jan 20, 1998 (19:52)", "body": "I'd leave out the sausage in the above recipe."}, {"response": 6, "author": "autumn", "date": "Tue, Jan 20, 1998 (21:35)", "body": "No, herbs and spices don't count but don't expect me to measure them!"}, {"response": 7, "author": "Wolf", "date": "Tue, Jan 20, 1998 (22:21)", "body": "you go Autumn, I don't measure mine either (course, I'm not a chef, so take it as you like) *wink*"}, {"response": 8, "author": "stacey", "date": "Thu, Jan 22, 1998 (17:51)", "body": "Never measure either but man, was I excited to get stainless steell measuring cups and spoons for Christmas! They just look good! I'm pretty competent in the kitchen and measuring doesn't occur to me because I tend to shy away from receipes. WER and I talked about this a few weeks ago... you read a couple versions for what you want to make, take what you like, use it and amend or omit various other ingredients (directions). Works okay for me. Only a problem when someone asks for a receipe. \"You just put enough in until it looks right!\""}, {"response": 9, "author": "autumn", "date": "Fri, Jan 23, 1998 (21:31)", "body": "My mom gave has an Amish cookbook--since they have no electricity, everything is cooked in a fire-powered oven, with no temperature settings. All the baking directions say \"Cook until done.\" Combine that with your philosophy and you'd have the most ambiguous cookbook ever published!"}, {"response": 10, "author": "stacey", "date": "Mon, Jan 26, 1998 (10:39)", "body": "sounds great!"}, {"response": 11, "author": "TIM", "date": "Sun, Nov 22, 1998 (04:12)", "body": "I believe that all a cookbook was intended to be was a general guide to proportions and preparation. It's up to the cook to make it work. After all, this is not explosives you are making, it's food."}, {"response": 12, "author": "autumn", "date": "Sun, Nov 22, 1998 (22:34)", "body": "My philosophy as well, Tim! The first thing I do when I clip a new recipe is modify it to my liking. It's like I'm negotiating with it. \"We're gonna halve that oil and substitute applesauce for the remainder\"...\"OK, I'll use white flour, but I'm adding wheat germ too\"...\"Raisins?? I don't think so! Now, where are the chocolate chips?\""}, {"response": 13, "author": "TIM", "date": "Sun, Nov 22, 1998 (23:16)", "body": "I want some of those cookies!!"}, {"response": 14, "author": "autumn", "date": "Sun, Nov 22, 1998 (23:48)", "body": "Ha-ha, muffins actually! With lots of extra peanut butter....."}, {"response": 15, "author": "TIM", "date": "Sun, Nov 22, 1998 (23:58)", "body": "So that is what you wanted the peanut butter for."}, {"response": 16, "author": "autumn", "date": "Mon, Nov 23, 1998 (00:02)", "body": "Among other things--we are big-time peanut butter lovers, here."}, {"response": 17, "author": "TIM", "date": "Mon, Nov 23, 1998 (00:18)", "body": "Buy a blender from Vita-Mix and make your own peanut butter. Peanuts are cheaper in 50lb sacks anyway."}, {"response": 18, "author": "terry", "date": "Mon, Nov 23, 1998 (07:27)", "body": "Mahalene, out at my Cedar Creek house, has a Vita Mix and she gives it a good workout."}, {"response": 19, "author": "riette", "date": "Mon, Nov 23, 1998 (07:56)", "body": "Interesting sounding piece of apparatus. Good idea for a christmas present too."}, {"response": 20, "author": "terry", "date": "Mon, Nov 23, 1998 (08:50)", "body": "They're kinda 'spensive. But they work great. Definitely a luxury item."}, {"response": 21, "author": "TIM", "date": "Mon, Nov 23, 1998 (11:37)", "body": "They are expensive, but they last forever. I bought one for my parents in 1967. When I got them a more deluxe version in 1978, they gave the first one to my sister. she is still using it. 31 years is pretty good for an electrical appliance."}, {"response": 22, "author": "riette", "date": "Tue, Nov 24, 1998 (01:29)", "body": "That's really amazing. I can get one for my mum - she drinks coffee all day."}, {"response": 23, "author": "TIM", "date": "Tue, Nov 24, 1998 (01:42)", "body": "Good Idea, It will grind coffee."}, {"response": 24, "author": "riette", "date": "Wed, Nov 25, 1998 (02:00)", "body": "NO! REALLY?!?! I would never have figured that out if you didn't tell me! \ufffdtongue out time!\ufffd"}, {"response": 25, "author": "TIM", "date": "Wed, Nov 25, 1998 (10:03)", "body": "Most of the blenders sold in this country won't do that, Riette."}, {"response": 26, "author": "TIM", "date": "Wed, Nov 25, 1998 (10:05)", "body": "We're going to have to work on that tongue, Riette! This could be fun!"}, {"response": 27, "author": "riette", "date": "Wed, Nov 25, 1998 (11:26)", "body": "Fun is good! I thought we were talking about a coffee grinder! And I can't even stick my tongue out at myself!"}, {"response": 28, "author": "TIM", "date": "Wed, Nov 25, 1998 (13:15)", "body": "Riette, we were talking about a blender, that will liquify fruit, as well as grind coffee, corn, wheat, and rice."}, {"response": 29, "author": "KitchenManager", "date": "Wed, Nov 25, 1998 (16:59)", "body": "and loose tongues..."}, {"response": 30, "author": "TIM", "date": "Thu, Nov 26, 1998 (01:28)", "body": "I suppose It'd whack any body part that you were dumb enough to stick into the blades."}, {"response": 31, "author": "riette", "date": "Thu, Nov 26, 1998 (02:00)", "body": "Ouch! No more loose tongues! Not around you anyway! Wer, YOU'RE a fine one to speak of loose tongues! Great to see you."}, {"response": 32, "author": "TIM", "date": "Thu, Nov 26, 1998 (02:34)", "body": "Of course you would need a tongue 18 inches long, Riette. Otherwise it would not reach."}, {"response": 33, "author": "riette", "date": "Thu, Nov 26, 1998 (11:03)", "body": "How do you think I type in my responses?"}, {"response": 34, "author": "TIM", "date": "Thu, Nov 26, 1998 (17:43)", "body": "Actually I thought this was a function you had reserved for that extra finger, you were talking about growing."}, {"response": 35, "author": "riette", "date": "Fri, Nov 27, 1998 (01:35)", "body": "ha-ha!!! No, that one serves only the kind of purpose nobody/nothing else would want to take over! My tongue is long, but not long enough to scratch an itching backside with!"}, {"response": 36, "author": "TIM", "date": "Fri, Nov 27, 1998 (01:44)", "body": "Riette, It sounds like you may have a flexibility problem. We'll have to work on that."}, {"response": 37, "author": "riette", "date": "Fri, Nov 27, 1998 (01:50)", "body": "I dread to ask. But...how?"}, {"response": 38, "author": "TIM", "date": "Fri, Nov 27, 1998 (01:57)", "body": "Exercises, Riette, Exercises"}, {"response": 39, "author": "riette", "date": "Fri, Nov 27, 1998 (16:11)", "body": "Specialized you mean?"}, {"response": 40, "author": "TIM", "date": "Fri, Nov 27, 1998 (16:19)", "body": "Highly specialized, Riette, I'll have to show you, slowly and in great detail."}, {"response": 41, "author": "riette", "date": "Sat, Nov 28, 1998 (01:31)", "body": "There is such a thing as slow excercise? It will defenitely be a first for me."}, {"response": 42, "author": "TIM", "date": "Sat, Nov 28, 1998 (01:37)", "body": "Riette, You're kidding. Right. You have never done slow exercises?"}, {"response": 43, "author": "riette", "date": "Sat, Nov 28, 1998 (15:44)", "body": "Never - I'm not kidding. I always thought it odd, but nobody else did, and so I never got the chance to try it out."}, {"response": 44, "author": "TIM", "date": "Sat, Nov 28, 1998 (15:49)", "body": "Riette, slow exercise with heavy resistance builds muscle quickest."}, {"response": 45, "author": "riette", "date": "Sun, Nov 29, 1998 (02:04)", "body": "You mean if I exercise very slowly, you'll call me 'Arnold' at the end of it?"}, {"response": 46, "author": "TIM", "date": "Sun, Nov 29, 1998 (02:10)", "body": "Riette, I did not say that it would build muscle on you."}, {"response": 47, "author": "riette", "date": "Mon, Nov 30, 1998 (01:57)", "body": "ha-ha!!! You got me! Just don't let go...."}, {"response": 48, "author": "TIM", "date": "Mon, Nov 30, 1998 (02:09)", "body": "OK Riette, don't worry. I would not think of it!!!"}, {"response": 49, "author": "riette", "date": "Mon, Nov 30, 1998 (02:09)", "body": "'Cos I'd have a mightly long way to fall, and I don't bounce!"}, {"response": 50, "author": "TIM", "date": "Mon, Nov 30, 1998 (02:09)", "body": "Riette we could tie a bungee cord on you, that way,if you started to go, you,d bounce right back!!!"}, {"response": 51, "author": "riette", "date": "Tue, Dec  1, 1998 (01:45)", "body": "ha-ha! I'd probably knock you out if that happened! I'm heavy, you know! Especially when stuffed with chocolates! Or anything else for that matter!"}, {"response": 52, "author": "WERoland", "date": "Sun, Aug 28, 2005 (11:49)", "body": "from http://www.oneida-nation.net/ The Three Sisters Story - Modern day agriculturists know it as the genius of the Indians, who interplanted pole beans and squash with corn, using the strength of the sturdy corn stalks to support the twining beans and the shade of the spreading squash vines to trap moisture for the growing crop. Research has further revealed the additional benefits of this \"companion plant-ing.'' The bacterial colonies on the bean roots capture nitrogen from the air, some of which is released into the soil to nourish the high nitrogen needs of the corn. To Native Americans, however, the meaning of the Three Sisters runs deep into the physical and spiritual well-being of their people. Known as the \"sustainers of life,\" the Iroquois consider corn, beans and squash to be special gifts from the Creator. The well-being of each crop is believed to be protected by one of the Three Sister Spirits. Many an Indian legend has been woven around the \"Three Sisters\" -sisters who would never be apart from one another- sisters who should b planted together, eaten together and celebrated together."}, {"response": 53, "author": "wolf", "date": "Sun, Aug 28, 2005 (20:41)", "body": "that is pretty neat....i've heard of companion planting (like geraniums with tomatoes)--is that the same thing?"}, {"response": 54, "author": "MarciaH", "date": "Sat, Oct  1, 2005 (20:23)", "body": "That is why they plant alfalfa to rotate crops. Gotta have some sort of pea/bean crop for the nitrogen fixing bacteria !! Absolutely!"}, {"response": 55, "author": "MarciaH", "date": "Sat, Oct  1, 2005 (20:24)", "body": "I think the planting of marigolds with tomatoes is aerial work. The legumes enrich the soil and plants from the roots up."}, {"response": 56, "author": "wolf", "date": "Sat, Oct  1, 2005 (22:28)", "body": "but, tomato pests HATE marigolds (the smell).....except that neither of mine survived the dreadful heat (just couldn't keep up with the watering). out of 4 grape tomato plants, only got 2 tomatoes."}, {"response": 57, "author": "MarciaH", "date": "Sun, Oct  2, 2005 (17:56)", "body": "THAT is why you plant marigolds around tomato plants. The legumes enrich the soil so the plants grow strong and set flower. You plant the marigolds to ward off the pests after the strong plants have made lovely leaves and tomatoes!"}, {"response": 58, "author": "wolf", "date": "Sun, Oct  2, 2005 (21:40)", "body": "exactly! food conference Main Menu Thanks!"}]}, {"num": 21, "subject": "bread", "response_count": 68, "posts": [{"response": 1, "author": "terry", "date": "Thu, Feb 12, 1998 (07:33)", "body": "This is from Eating Well magazine's October issue Anyone up for trying this out? Country Bread Sponge: 1/4 teaspoon active dry yeast 1/4 cup warm water (100-110 degrees F) 3 1/3 cups unbleached all-purpose flour 1 3/4 cups cold water (below 60 degrees F) Dough: 3 1/2 - 4 1/2 cups unbleached all-purpos flour 1 cup room temperature water 3 1/2 teaspoons salt To make the sponge: 1. In small bowl, sprinkle yeast over warm water. Let stand for 5 minutes. 2. In a large mixing bowl, combine flour and cld water until partially mixed. Scrape yeast mixture into flour mixture. Stir 100 times in one direction. 3. Cover with plastic wrap and let stand at room temperature for about 12 hours or overnight. (The sponge is ready when small bubbles cover its surface and it appears thinner than at the start) To make dough and form loaves: 1. Place 3 1/2 cups flour in a large bowl; make a well in the center. Scrape sponge into well; set bowl aside. Stir, gradually incorporating flour into sponge. 2. Rinse sponge bowl with 1 cup water, scraping down sides with a rubber spatula. Gradually add the rinsing liquid to the flour-sponge mixture, stirring well between additions. 3. Turn dough out onto a surface dusted with some of the remaining flour. Knead, gradually incorporating additional flour, until dough is smooth and elastic, about 5 minutes. (You may not need all the remaining flour) Gather into a mound and cover with plastic wrap or a damp towel.. Let rest for 15 minutes. 4. Flatten dough and sprinkle with salt. Knead until salt is fully incorporated and ough feels soft and elastic, 5 to 10 minutes. Shape into a ball. 5. Place dough in lightly oiled bowl and cover with plastic wrap. Let rise until doubled in bulk, about 1 hour. 6. Punch down dough and reshape into a ball. Cover again and let rise, at room temperature, until more than doubled in bulk, 1 to 1 1/2 hours. 7. Lightly dust the underside of a large baking sheet with flour. Divide dough in half and form into 2 round loaves. Place loaves 4 inches apart on the prepared upside-down baking sheet; lightly cover with platic wrap. Let rise in the refrigerator for 8 hours or overnight. To bake loaves: 1 Preheat oven to 500 degrees or its highest setting. Have ready a clean spray bottle filled with water. 2. Just before baking, witha sharp knife or bakers' razor (lame), slash a cross hatch design into the top of each loaf. Spray lightly with water. 3. Bake loaves for 15 minutes, lightly spraying with water every 4 to 5 minutes. (Be careful to avoid spraying the oven light) Reduce oven temperature to 425, bake, without spraying, for 15 to 20 minutes more, or until loaves are golden and sound hollow when tapped on the bottom with your knuckles. 4. Transfer loaves to a wire rack and cool comletely. (The bread will keep at room temperature, in a paper bag or kitchen towel-not a plastic bag- for up to 3 days, or frozen, well wrapped, for up to 6 weeks) This recipe can become a weekend project with a delicious reward: one fresh loaf for Sunday dinner and another to enjoy during the week. The actual hands-on work time is only about 1 1/2 hours."}, {"response": 2, "author": "terry", "date": "Thu, Feb 12, 1998 (07:34)", "body": "What is your favorite kind of bread? White, wheat, rye, spelt, raisin or .... ?"}, {"response": 3, "author": "Wolf", "date": "Thu, Feb 12, 1998 (17:54)", "body": "my fav bread is.......well, bread. luv it!! My most favorite are my mom's buttermilk rolls!"}, {"response": 4, "author": "autumn", "date": "Fri, Feb 13, 1998 (20:44)", "body": "My favorite is the kind with oat flakes all over; when you eat a sandwich it's really crumbly and hearty. Terry--I would never go to that much trouble for bread, personally. Would you? I borrowed a friend's breadmaker once for amonth and tried a few different things, but they all had an unpleasant chemical aftertaste to them."}, {"response": 5, "author": "riette", "date": "Mon, Jul 20, 1998 (09:39)", "body": "I like olive bread and bread with lots of sunflower seeds and/or raisins."}, {"response": 6, "author": "mikeg", "date": "Mon, Jul 20, 1998 (16:56)", "body": "mmm....the only packaged bread (sliced, like) that i'll eat is Hovis White. It's beautiful, truly beautiful. You take a slice out of the packet, and it feels almost wet because it's so soft. it's also the only packaged bread i'll eat with heating/toasting etc. i do like a nice uncut loaf, though, like a Bloomer or something. That I can just cut big chunks off of and eat through all day. hmm..bread fetish happened there :)"}, {"response": 7, "author": "autumn", "date": "Mon, Jul 20, 1998 (22:54)", "body": "You eat white bread? Do you remove the crusts first? :-)"}, {"response": 8, "author": "riette", "date": "Tue, Jul 21, 1998 (01:15)", "body": "Mike, I know exactly the bread you're talking about - straight from heaven, it is. Autumn, English white bread is the most wonderful bread ever. When I go there I eat about a loaf a day - in a week's time I WILL be eating about a loaf a day. Have you ever been to England during all your husband's conference travels?"}, {"response": 9, "author": "mikeg", "date": "Tue, Jul 21, 1998 (04:06)", "body": "nope, i leave the crusts on."}, {"response": 10, "author": "terry", "date": "Tue, Jul 21, 1998 (06:24)", "body": "I've discoverd something called \"spelt\" bread which is very good. Anyone tried it?"}, {"response": 11, "author": "riette", "date": "Tue, Jul 21, 1998 (07:00)", "body": "You mean Tubby-toast?"}, {"response": 12, "author": "terry", "date": "Tue, Jul 21, 1998 (12:17)", "body": "Never heard that expression, sounds like a Saturday morning cartoon."}, {"response": 13, "author": "riette", "date": "Tue, Jul 21, 1998 (12:26)", "body": "Haven't you ever heard of the teletubbies? Well, teletubbies eat tubby-toast. But is spelt bread isn't tubby-toast, what is it?"}, {"response": 14, "author": "stacey", "date": "Tue, Jul 21, 1998 (13:36)", "body": "my favorite... jalapeno cheese bread (warmed with butter)"}, {"response": 15, "author": "terry", "date": "Tue, Jul 21, 1998 (15:29)", "body": "I don't know, it's expensive and delicious and they sell it at Whole Foods."}, {"response": 16, "author": "KitchenManager", "date": "Tue, Jul 21, 1998 (15:53)", "body": "(aside: so, Stace, how'd you do on your bike ride?)"}, {"response": 17, "author": "stacey", "date": "Tue, Jul 21, 1998 (20:18)", "body": "killer... amazing views of mountain tops, snowy peaks, turquoise lakes... even the inside of an emergency room (heatstroke on Saturday) wouldn't trade it even for the freshest warmest loaf of jalapeno cheese bread!"}, {"response": 18, "author": "riette", "date": "Wed, Jul 22, 1998 (01:08)", "body": "Yep, I can imagine it being a KILLER, alright!"}, {"response": 19, "author": "terry", "date": "Wed, Jul 22, 1998 (05:47)", "body": "What's that?"}, {"response": 20, "author": "riette", "date": "Wed, Jul 22, 1998 (06:23)", "body": "Stacey's bike ride into the mountains last weekend - without spelt bread or tubby-toast, that is."}, {"response": 21, "author": "autumn", "date": "Wed, Jul 22, 1998 (15:34)", "body": "Terry, I get spelt and kamut bread/bagels from my co-op, they are a nice alternative to wheat if you can't tolerate it (expensive, though!) Riette, my husband & I went to Europe for 3 weeks when I graduated from college (pre-kids), but only spent a few days in England--London and Portsmouth. Can;t remember the bread, but the spotted dick certainly made an impression! Ooh, and the milk was like cream, it was sooo good."}, {"response": 22, "author": "terry", "date": "Wed, Jul 22, 1998 (17:23)", "body": "I went to a quasi-French restuaurant and had 4 pieces of bread (not toast) this morning, French coffee, a couple of tomato slivers, and a garlicy potato patty. Overpriced but good."}, {"response": 23, "author": "riette", "date": "Thu, Jul 23, 1998 (01:10)", "body": "What is a tomato sliver? Autumn, did you like England? I LOVE being there. The countryside to me is more beautiful than anywhere in Europe. And the people are so nice."}, {"response": 24, "author": "terry", "date": "Thu, Jul 23, 1998 (09:21)", "body": "A thinly sliced piece of a tomato."}, {"response": 25, "author": "riette", "date": "Thu, Jul 23, 1998 (12:40)", "body": "OH! A glorifying term."}, {"response": 26, "author": "terry", "date": "Thu, Jul 23, 1998 (13:14)", "body": "Yes, nothing to write home about, Riette. Just a skimpy tomato."}, {"response": 27, "author": "riette", "date": "Thu, Jul 23, 1998 (15:57)", "body": "Ah well, anything's worth checking out; at least I learned a new English term. Slippery Slithery Tomato Slivers."}, {"response": 28, "author": "terry", "date": "Fri, Jul 24, 1998 (05:35)", "body": "There's a movie called Sliver too, with Sharon Stone."}, {"response": 29, "author": "autumn", "date": "Fri, Jul 24, 1998 (21:33)", "body": "Riette, I am sorry to have never seen the fabled English countryside. I just picture a Constable painting replete with sheep and meadows. London certainly had a lot to offer, but frankly just seemed like a big city (very international, though, like NYC and Montreal). I didn't like the (this is the ugly American part)way the hot & cold water came out of two separate taps everywhere we went, like at my grandmother's house."}, {"response": 30, "author": "riette", "date": "Sat, Jul 25, 1998 (01:06)", "body": "ha-ha!!!! For me that's part of the charm. In some ways it's such an old fashioned country. They also don't heat their houses - now that DOES get ugly! And the countryside looks JUST like that painting you have in mind."}, {"response": 31, "author": "TIM", "date": "Sun, Nov 22, 1998 (03:17)", "body": "They don't heat their houses? Good Lord!! With shared body heat the only way to keep warm, it's a wonder the english don't outnumber the chineese!!"}, {"response": 32, "author": "riette", "date": "Mon, Nov 23, 1998 (00:44)", "body": "I know! But at least one of my babies was conceived for that very reason! I'm quite serious - I honestly thought at the time that Russian Roulette worked..."}, {"response": 33, "author": "TIM", "date": "Mon, Nov 23, 1998 (00:50)", "body": "What!!! With a revolver????"}, {"response": 34, "author": "riette", "date": "Mon, Nov 23, 1998 (06:57)", "body": "No, with a Willie!!!! ha-ha!"}, {"response": 35, "author": "TIM", "date": "Mon, Nov 23, 1998 (10:39)", "body": "HA HAA HAA HA That is like playing Russian roulette with an automatic, Riette."}, {"response": 36, "author": "riette", "date": "Tue, Nov 24, 1998 (00:31)", "body": "It's like playing Russian roulette with a cross-striped snake thinking it isn't poisonous! How na\ufffdve can a person get??"}, {"response": 37, "author": "TIM", "date": "Tue, Nov 24, 1998 (00:43)", "body": "Ouch!!"}, {"response": 38, "author": "riette", "date": "Wed, Nov 25, 1998 (01:03)", "body": "Yes, quite! You know, my mum used to have this horrible little sculpture of that nude guy who sits on the rock, thinking HARD. (A present from a friend.) So I asked her once what that little worm between his legs were, and she said, 'Oh, it's not a worm - it's a very poisonous snake. So don't you ever come near of those, you hear me?'"}, {"response": 39, "author": "TIM", "date": "Wed, Nov 25, 1998 (09:09)", "body": "What a warped sense of humor some people have! It's kind of funny, Riette, but one of the slang terms for it is: \"bed snake\"."}, {"response": 40, "author": "riette", "date": "Wed, Nov 25, 1998 (10:34)", "body": "Bed snake?? How cruel! I'd give it a much nicer name than that."}, {"response": 41, "author": "TIM", "date": "Wed, Nov 25, 1998 (12:16)", "body": "OK Riette, what would that be?"}, {"response": 42, "author": "KitchenManager", "date": "Wed, Nov 25, 1998 (15:56)", "body": "and don't forget \"trouser snake\", Tim..."}, {"response": 43, "author": "KitchenManager", "date": "Wed, Nov 25, 1998 (20:00)", "body": "\"Bread is so basic to life. If love can be expressed from the kitchen, let it be a large loaf of freshly baked bread that smells so good your family can't wait to slice the first piece.\" --Marilyn M. Moore, author of The Wooden Spoon Bread Book"}, {"response": 44, "author": "TIM", "date": "Thu, Nov 26, 1998 (00:30)", "body": "And there goes a frustrated woman. If the only way she has, of expressing love in the kitchen is to bake a single loaf of bread."}, {"response": 45, "author": "riette", "date": "Thu, Nov 26, 1998 (01:03)", "body": "Oh $hit, now I'm worried - I CAN't even do that! What'll I do if that happens??? I'd call it a 'cuddly pop-up'."}, {"response": 46, "author": "TIM", "date": "Thu, Nov 26, 1998 (01:38)", "body": "Riette, I'm sure that you have other ways of expressing love, even in the kitchen. Baking bread is easy."}, {"response": 47, "author": "riette", "date": "Thu, Nov 26, 1998 (10:04)", "body": "Yes, I express my love ALL OVER the kitchen. All those yellow egg bits sticking to the ceiling - PURE love! Baking bread is not easy, it's a nightmare!"}, {"response": 48, "author": "TIM", "date": "Thu, Nov 26, 1998 (16:47)", "body": "Riette, I hereby cast my vote for all over the kitchen!! Baking bread is simple. When I made bread I could easily do 36 loaves in an hour 12 each of 3 different recipes."}, {"response": 49, "author": "riette", "date": "Fri, Nov 27, 1998 (00:36)", "body": "You're the REAL six million dollar man, aren't you??"}, {"response": 50, "author": "TIM", "date": "Fri, Nov 27, 1998 (00:45)", "body": "Riette, It was in a commercial kitchen, With a convection oven, capable of baking 15 loaves at a time."}, {"response": 51, "author": "riette", "date": "Fri, Nov 27, 1998 (00:52)", "body": "You were a CHEF?"}, {"response": 52, "author": "TIM", "date": "Fri, Nov 27, 1998 (00:59)", "body": "I managed a restaraunt, Riette, the only two people the owner trusteed to bake bread, were himself and me."}, {"response": 53, "author": "riette", "date": "Fri, Nov 27, 1998 (15:12)", "body": "That makes about 40 professions, busy boy! I think it's great. None of that routine crap for you!"}, {"response": 54, "author": "TIM", "date": "Fri, Nov 27, 1998 (15:21)", "body": "Riette, I have always believed, the more things I could do, the less chance of ending up with no job."}, {"response": 55, "author": "riette", "date": "Sat, Nov 28, 1998 (00:33)", "body": "Yes; I think it must be awful for people to sit in the same office for 30 years - some people do that. And some even sit in the same position for 30 years. No wonder they die as soon as they retire."}, {"response": 56, "author": "TIM", "date": "Sat, Nov 28, 1998 (00:39)", "body": "Riette, the reason that they die as soon as they retire is that they are living dead at work. Retirement eliminates the need to move."}, {"response": 57, "author": "riette", "date": "Sat, Nov 28, 1998 (14:45)", "body": "And activates the stinking!"}, {"response": 58, "author": "TIM", "date": "Sat, Nov 28, 1998 (14:49)", "body": "Oh yeah , and how!!!"}, {"response": 59, "author": "riette", "date": "Sun, Nov 29, 1998 (01:05)", "body": "PEW! But luckily you're not like that."}, {"response": 60, "author": "TIM", "date": "Sun, Nov 29, 1998 (01:12)", "body": "No Riette, I'M not."}, {"response": 61, "author": "riette", "date": "Mon, Nov 30, 1998 (00:58)", "body": "'Cos I don't like that."}, {"response": 62, "author": "TIM", "date": "Mon, Nov 30, 1998 (01:11)", "body": "Riette, I do not doubt that in the least!!"}, {"response": 63, "author": "riette", "date": "Mon, Nov 30, 1998 (01:11)", "body": "Okay. Good. Do you like bread?"}, {"response": 64, "author": "TIM", "date": "Mon, Nov 30, 1998 (01:11)", "body": "Oh yes, Riette, it is one of my favorite foods. I like the varieties made of unusual grains, like millet."}, {"response": 65, "author": "riette", "date": "Tue, Dec  1, 1998 (00:46)", "body": "Yes, me too! With lots of butter and jam. What do you put on?"}, {"response": 66, "author": "TIM", "date": "Wed, Dec  2, 1998 (14:35)", "body": "Riette, I put Butter, Peanut butter, Orange marmalade, just a touch of mayonaise"}, {"response": 67, "author": "riette", "date": "Thu, Dec  3, 1998 (00:15)", "body": "The first two sound good. The rest sounds . . . . interesting! I like cheese and maple syrup, and a few other things, but my favourite is still bread and strawberry jam."}, {"response": 68, "author": "TIM", "date": "Thu, Dec  3, 1998 (00:39)", "body": "Well, Riette, That is good too food conference Main Menu"}]}, {"num": 22, "subject": "Dem Newsgroups", "response_count": 39, "posts": [{"response": 1, "author": "Wolf", "date": "Sat, Feb 28, 1998 (19:29)", "body": "ok, wer, i subscribe to newsgroups through microsoft internet explorer. is there a way to delete messages you don't want to keep coming up (so you don't have to search through 5000 messages to get to the ones you haven't read)? oh, my husband subscribes to the second one up there. (he's the chef, as you know)"}, {"response": 2, "author": "autumn", "date": "Sun, Mar  1, 1998 (21:40)", "body": "WER, I tried to click on the 2 sites above but it didn't work. Is there a certain way to access them?"}, {"response": 4, "author": "Wolf", "date": "Mon, Mar  2, 1998 (22:24)", "body": "yeah, wer, i can mark them as read, but still gotta page through them to find the unread stuff (when folks make comments to stuff you've already read). now am having trouble getting my colors on my homepage to come up right. everybody else's looks the same (see, am trying MSN for free and it's really hard to get used to right now.)"}, {"response": 6, "author": "autumn", "date": "Tue, Mar  3, 1998 (14:24)", "body": "This is what a techno-loser I am. I don't know my configuration, if I subscribe to newsgroups or what ISP stands for!"}, {"response": 8, "author": "autumn", "date": "Tue, Mar  3, 1998 (16:29)", "body": "The fog is lifting...my ISP is Erol's, I use Netscape Navigator, and my email is also Netscape. (why didn't you just ask? :-)"}, {"response": 10, "author": "autumn", "date": "Thu, Mar  5, 1998 (02:59)", "body": "2.0. Yeah, yeah, I know there's a way more current version..."}, {"response": 12, "author": "autumn", "date": "Fri, Mar  6, 1998 (17:22)", "body": "Thanks for the info!"}, {"response": 14, "author": "CotC", "date": "Tue, Mar 17, 1998 (14:31)", "body": "In Internet Exploiter 3.0+ you can use: \"Tools\" \"Newsgroup Filters\" \"Do not display messages with the following properties:\" It's pretty lame, but you can usually cut down the deluge somewhat with this method. Dunno, but NetScapegoat prob'ly has sumthin' similar... HTH, Tommy"}, {"response": 15, "author": "KitchenManager", "date": "Fri, Jun 26, 1998 (11:36)", "body": "Hi Gang, I have a suggestion I wanted to make to you as a group. I think most or all of use are from the newsgroup rfc (this is after all the rfc webring*G*) I know we have a history as a group of helping our members through tough times lurkers and posters alike. I have heard that someone on our group has a missing child. I would like to propose that we all add the missing kids network link to our sites. This person's child is not entered in yet, but most likely will be soon, and either way, these kids all need to be found and have family's that miss them. Its a simple cut and past java applet, or a simple link (the java is more effective IMO) Please, feel free to goto my site at http://www.geocities.com/HotSprings/Spa/2089 and see the applet at work or simply goto the following url to register and recieve the applet. This is NOT a command fromthe ring owner, simply a request from a concerned human being. if you have no desire to do this that is fine as well. thanks for listening and considering it, here is the networks url: http://www.missingkids.com/ Thanks again Jeanine Hoffman, rec.food.cooking Webring Mistress jlhemt@epix.net"}, {"response": 16, "author": "TIM", "date": "Fri, Nov 27, 1998 (01:29)", "body": "hello Riette , and how are you this morning?"}, {"response": 17, "author": "riette", "date": "Tue, Dec  1, 1998 (01:48)", "body": "I THINK I was good on that day, Tim! And you? How are you THIS morning?"}, {"response": 18, "author": "TIM", "date": "Tue, Dec  1, 1998 (01:58)", "body": "I am doing OK , I Think, Riette, and you, How are you THIS morning?"}, {"response": 19, "author": "riette", "date": "Tue, Dec  1, 1998 (13:58)", "body": "I was good - and got better as events piled up...."}, {"response": 20, "author": "TIM", "date": "Tue, Dec  1, 1998 (21:52)", "body": "Well that's good Riette, I'm glad to hear it."}, {"response": 21, "author": "riette", "date": "Wed, Dec  2, 1998 (01:48)", "body": "And how was your day?"}, {"response": 22, "author": "TIM", "date": "Wed, Dec  2, 1998 (01:53)", "body": "Riette, my day was extremely busy, I'm writing email about it."}, {"response": 23, "author": "MarciaH", "date": "Sun, Feb 20, 2000 (21:31)", "body": "I did not know this was here (I see I have not read as much as I thought I had..) We covered this in another conference, I think. And, we are still fdiguring which newsreader we should subscribe to...Free, of course! Did anyone ever attach missing children things to their conferences? You may put one on Geo, if you'd like! Be my guest in there...it has been very busy of late and lots of people will see it!"}, {"response": 24, "author": "weroland", "date": "Wed, Oct 12, 2005 (19:41)", "body": "retire test"}, {"response": 25, "author": "weroland", "date": "Wed, Oct 12, 2005 (19:42)", "body": "test post"}, {"response": 26, "author": "weroland", "date": "Wed, Oct 12, 2005 (19:53)", "body": "test worked, back to your previously scheduled topic..."}, {"response": 27, "author": "MarciaH", "date": "Sat, Oct 15, 2005 (17:41)", "body": "Thank you for the short trip into oblivion. I'm not sure why the retire function makes things invisible. I thought it was to close the topic to posts but allow others to read them. In any case it works here and you fixed Geo 2. My gratitude knows no bounds. Well, sorta..."}, {"response": 28, "author": "weroland", "date": "Wed, Oct 19, 2005 (21:29)", "body": "I understand, and the freeze button is to \"close\" the topic, I think...doing all this from memory from way back, now, or so it seems..."}, {"response": 29, "author": "MarciaH", "date": "Wed, Oct 19, 2005 (23:20)", "body": "I think you are right, come to think about it. Thanks."}, {"response": 30, "author": "weroland", "date": "Sat, Oct 22, 2005 (21:05)", "body": ""}, {"response": 31, "author": "weroland", "date": "Sun, Oct 23, 2005 (14:14)", "body": "Test complete...scribbling worked"}, {"response": 32, "author": "MarciaH", "date": "Sun, Oct 23, 2005 (20:36)", "body": "not in geo it didn't Aha I think I know. I forgot the html brackets !!! back I go"}, {"response": 33, "author": "MarciaH", "date": "Sun, Oct 23, 2005 (20:37)", "body": "or did I need ahref in there too? I've definitely been away too long"}, {"response": 34, "author": "MarciaH", "date": "Sun, Oct 23, 2005 (20:44)", "body": "Ok I think whatever I tried to submit for the scribble in Geo 72 made it work really poorly. I keep getting forbidden messages when I try to post there. *sigh* I guess I'd better leave this stuff up to the pros. I used to do it ok, but this is a disaster. Help!!! again..."}, {"response": 35, "author": "terry", "date": "Sun, Oct 23, 2005 (21:09)", "body": "You can do it! It's left angle bracket a href equals quote url quote right angle bracket It's not hard! Don't jest leave it to the pros."}, {"response": 36, "author": "WERoland", "date": "Sun, Oct 23, 2005 (21:24)", "body": "If I think I know what you're doing, you don't want to post the url for the scribble, you want to \"go\" to it..."}, {"response": 37, "author": "MarciaH", "date": "Tue, Oct 25, 2005 (18:36)", "body": "OK thanks. That solves the problem. How could I have made this mistake when I can clearly see it in my mind on the location bar?! Many thanks again."}, {"response": 38, "author": "terry", "date": "Wed, Oct 26, 2005 (14:27)", "body": "http://seattlepi.nwsource.com/food/245032_chou19.html food podcast! Great chefs."}, {"response": 39, "author": "MarciaH", "date": "Sun, Nov 13, 2005 (22:16)", "body": "I'm feeling slighted - everything comnes in podcasts and I am like a homeless pea."}, {"response": 40, "author": "terry", "date": "Thu, Nov 17, 2005 (17:45)", "body": "Not everything. But some very cool things. If you ever decide to get rolling, get some software called Juice! It's at http://ipodder.org . . . it's for Windows but not for Linux yet. There's also a Mac OS10 version. That's all you need plus a player like Windows Media Player, which you may already have on your system."}, {"response": 41, "author": "MarciaH", "date": "Thu, Nov 17, 2005 (20:51)", "body": "Interesting. Thanks for the suggestion. I'm sure that is in my future, too."}, {"response": 42, "author": "terry", "date": "Sat, Nov 19, 2005 (22:45)", "body": "Yeah, you might enjoy Scott Sigler's earthcore."}, {"response": 43, "author": "MarciaH", "date": "Sun, Nov 20, 2005 (16:14)", "body": "I'll try to remember. How long do the batteries last on one charge?"}, {"response": 44, "author": "terry", "date": "Sun, Nov 20, 2005 (17:47)", "body": "No batteries needed. Unless you get an iriver or ipod or something. I'm talking about listening on your computer with your sound card and speakers."}, {"response": 45, "author": "MarciaH", "date": "Thu, Nov 24, 2005 (13:51)", "body": "OH!!! Fantastic. I already slow everything down to listen to what that particular day's fantastic music is. My tastes keep changing. I need one less RAM intensive. Some slow down this sweet little laptop something terrible. food conference Main Menu Thanks!"}]}, {"num": 23, "subject": "Best Food to Drool With", "response_count": 86, "posts": [{"response": 1, "author": "stacey", "date": "Thu, Mar  5, 1998 (17:02)", "body": "(?!?!?!?!) huh?"}, {"response": 2, "author": "pmnh", "date": "Thu, Mar  5, 1998 (22:43)", "body": "(is this like a trick question, wer?)"}, {"response": 4, "author": "stacey", "date": "Fri, Mar  6, 1998 (09:12)", "body": "couldn't say... have never firthed"}, {"response": 6, "author": "stacey", "date": "Fri, Mar  6, 1998 (15:57)", "body": "would you think less of me if I admitted, \"i don't think i know how to?\""}, {"response": 7, "author": "autumn", "date": "Fri, Mar  6, 1998 (16:26)", "body": "Pretzels, the kind that are coated with mustard & onion powder that get my clothes yellow."}, {"response": 8, "author": "Wolf", "date": "Fri, Mar  6, 1998 (20:23)", "body": "don't firth, but definately do the duchovny, can't eat and watch him at the same time *giggle*"}, {"response": 10, "author": "Wolf", "date": "Sat, Mar  7, 1998 (17:51)", "body": "boy, you are just right there, huh Wer?"}, {"response": 12, "author": "Wolf", "date": "Sun, Mar  8, 1998 (00:32)", "body": "*giggle* what? gutter monitor?"}, {"response": 14, "author": "Wolf", "date": "Sun, Mar  8, 1998 (01:05)", "body": "LOL!!"}, {"response": 15, "author": "stacey", "date": "Mon, Mar  9, 1998 (15:34)", "body": "*smile*"}, {"response": 16, "author": "CotC", "date": "Tue, Mar 17, 1998 (13:28)", "body": "A big bowl of cold oatmeal with lard on it..."}, {"response": 17, "author": "autumn", "date": "Tue, Mar 17, 1998 (21:27)", "body": "Ewwwwwww!!!"}, {"response": 19, "author": "autumn", "date": "Thu, Mar 19, 1998 (12:03)", "body": "not sure I want to know...."}, {"response": 20, "author": "CotC", "date": "Mon, May 18, 1998 (12:10)", "body": "Beef ribs, corn on the cob, cheese fries, Moon Pies, and Guiness."}, {"response": 21, "author": "stacey", "date": "Mon, May 18, 1998 (17:15)", "body": "nice of you to drop in Thomas! how's the bun in the oven?"}, {"response": 22, "author": "KitchenManager", "date": "Tue, May 19, 1998 (23:42)", "body": "she's due(?) Nov. 11th... a little baby girl Thomas"}, {"response": 23, "author": "riette", "date": "Thu, May 28, 1998 (13:46)", "body": "Somebody's having a baby? I LUV babies! Thinking about having another too. But we don't really have the money - no, not for the baby, for the amount I eat in that condition! It's just one nine month-long food orgy for me. Yummie! My favourite thing to eat is icy cold prickly pear. If I had to choose between sex with Leonardo di Caprio and a bucket full of prickly pears, I'd take - well, Leonardo. But choices like that are silly anyway."}, {"response": 24, "author": "KitchenManager", "date": "Thu, May 28, 1998 (16:33)", "body": "that topic is in GenX... do you mean like nopales or the pears or a different thingy altogether?"}, {"response": 25, "author": "KitchenManager", "date": "Thu, May 28, 1998 (16:34)", "body": "although the Leonardo topic should be in Drool..."}, {"response": 26, "author": "riette", "date": "Thu, May 28, 1998 (17:30)", "body": "What the heck??? I don't read Drool or GenX, because I neither watch alot of movies, nor am I over thirty. I only like di Caprio, 'cos his face is all over the place, and a lovely face it is! You don't know prickly pears??? I thought you'd have them in America too. The one I'm talking about is green, and slimy with lots of pips on the inside. But it has a skin which you must never touch with your bare hands, because you'll end up with fifty odd little thorns in your finger! Talk about sweet torture . . . Wonderful, wonderful taste!"}, {"response": 27, "author": "KitchenManager", "date": "Thu, May 28, 1998 (17:57)", "body": "same thing then, except in these parts the fruits are red or yellow when ripe, and yes they are full of seeds, and you can eat the leaves also"}, {"response": 28, "author": "riette", "date": "Thu, May 28, 1998 (18:09)", "body": "You CAN?! Do you cook them? Oh, and do you like prickly pears, Wer?"}, {"response": 29, "author": "KitchenManager", "date": "Thu, May 28, 1998 (18:17)", "body": "yep as far as I know they have to be cooked have had them(the leaves) in chili and tacos have had the fruit fresh picked, in jelly and in candy yes, and around these parts, Riette, you could pick more than you could eat... and they still sell them in the stores!"}, {"response": 30, "author": "riette", "date": "Thu, May 28, 1998 (18:31)", "body": "Wow, that sounds absolutely stunning. How do you cook them? I mean, with what sort of spices? Or just like that. Can you fry them? Back where I come from, you can buy 3 kilos of prickly pear for about $2-. And flour sack full of truffles (another one of my absolute faves) for about $3-. And here in Switzerland truffles are more expensive than silver! We fry whole pans full at a time, and you can eat yourself into oblivion. . . ."}, {"response": 31, "author": "autumn", "date": "Fri, May 29, 1998 (13:34)", "body": "I think you fry them in ree-head...."}, {"response": 32, "author": "riette", "date": "Fri, May 29, 1998 (14:01)", "body": "ha-ha! Only crazy people do that. Only crazy people like ree-head - masochists and people like that, you know. Do you know truffles? And what's your favourite type of food? Or can't you choose . . . Do you like eating?"}, {"response": 33, "author": "autumn", "date": "Fri, May 29, 1998 (14:16)", "body": "Are we talking about the ones the pig sniff out in Perigord or the ones they sell at the chocolatier's? (I like both actually--had the former last night while dining out w/a friend). Eating is a means to an end for me period."}, {"response": 34, "author": "riette", "date": "Fri, May 29, 1998 (14:31)", "body": "The ones the pig sniffs out. But the chocolatier's do fine for dessert. Eating is a means to an end for you? You serious? What end?"}, {"response": 35, "author": "autumn", "date": "Fri, May 29, 1998 (15:14)", "body": "To refuel my body's energy and give it the nutrition it needs to function at an optimum level. Having said that, the espresso truffles at the chocolate shop are my absolute favorite! What's yours?"}, {"response": 36, "author": "riette", "date": "Sat, May 30, 1998 (00:55)", "body": "Well, did you ever visit Spr\ufffdngli when you visited Switzerland, Autumn? They have these truffles there; it has a grape in the middle, and the grape is injected with champaigne. Ever tried them? Almost better than sex!"}, {"response": 37, "author": "terry", "date": "Sat, May 30, 1998 (06:02)", "body": "Never tried 'em. But what a concept."}, {"response": 38, "author": "riette", "date": "Sat, May 30, 1998 (12:53)", "body": "You can say that again! I'd easily sell my virginity for one of those. Only it's too late . . . Does one get nice kinds of chocolate in America, or is it similar to England - Aero, Flake, TV Bar, Toblerone etc.? (I love those too - ain't picky!)"}, {"response": 39, "author": "KitchenManager", "date": "Sun, May 31, 1998 (22:52)", "body": "Americans have what they consider to be good chocolate, but I doubt that very many compare..."}, {"response": 40, "author": "riette", "date": "Mon, Jun  1, 1998 (01:09)", "body": "I'll ask my sister and tell you. You like chocolate, Wer? Or do chefs only eat things that are good for them?"}, {"response": 41, "author": "stacey", "date": "Mon, Jun  1, 1998 (10:51)", "body": "\u001b[Broflmao!!!! (WER, she needs the scoop!)"}, {"response": 42, "author": "riette", "date": "Mon, Jun  1, 1998 (12:39)", "body": "Huh? Did I miss something? What scoop? He's NOT a chef? He belongs to the mafia after all?"}, {"response": 43, "author": "stacey", "date": "Mon, Jun  1, 1998 (14:33)", "body": "he is a chef... just one that is, in no way, shape or form that I've been able to discern, concerned with the health factor in his diet or habits!"}, {"response": 44, "author": "riette", "date": "Mon, Jun  1, 1998 (16:02)", "body": "But . . . . that would make him NORMAL, Stacey . . . !!! You sure?"}, {"response": 45, "author": "autumn", "date": "Mon, Jun  1, 1998 (21:37)", "body": "I have never had truffles with champagne filled grapes! (Maybe I should check the web for a recipe!) Toblerone is the only Euro bittersweet chocolate available in my area, and it is my favorite! I love the green, but my husband prefers the gold package. Mmmmmmm...."}, {"response": 46, "author": "riette", "date": "Tue, Jun  2, 1998 (01:16)", "body": "I ADORE Toblerone. Don't think there is a recipe for it; the Swiss are far too damn stingy to reveal their chocolate making secrets. But if you're desperate to try them, let me know your address and I'll send you some via express post - they keep for about a week."}, {"response": 47, "author": "autumn", "date": "Tue, Jun  2, 1998 (09:27)", "body": "Merci mille fois!"}, {"response": 48, "author": "riette", "date": "Tue, Jun  2, 1998 (12:50)", "body": "What tha fuck?!?!"}, {"response": 49, "author": "stacey", "date": "Tue, Jun  2, 1998 (13:57)", "body": "excuse both of your French!"}, {"response": 50, "author": "riette", "date": "Tue, Jun  2, 1998 (15:46)", "body": "OOPSA! You speak French, Stacey? I should learn it; I go to Paris every year, and every year I am virtually unable to book myself into a hotel!!"}, {"response": 51, "author": "stacey", "date": "Tue, Jun  2, 1998 (16:52)", "body": "Riette, I am more familiar with your type of French, actually."}, {"response": 52, "author": "riette", "date": "Wed, Jun  3, 1998 (01:34)", "body": "Oh. That's comforting. You think the French will understand my type of French? Should I try it this year? JUST GIMME MY FUCKING ROOM, WILL YOU, YOU PRICK?!?!"}, {"response": 53, "author": "stacey", "date": "Wed, Jun  3, 1998 (09:18)", "body": "they may not understand the words but tone of voice is universal!"}, {"response": 54, "author": "riette", "date": "Wed, Jun  3, 1998 (13:00)", "body": "That's a defenite NO then? 'Cos they can be aggressive little buggers when they want to - woa! But the food there is stunning, absolutely stunning. You ever been to Paris? If so, have you noticed how one can walk into any little obscure caf\ufffd in any obsure sidestreet of Paris, and have what you think MUST be the best meal you've ever had. Next evening you walk into another, and get proven wrong . . . again! I especially love it in early spring when it's still cold at night, and they have those gas heaters on outside so that people can sit in the open air. That lazy-looking-forward-to-summer atmosphere - oh, what bliss!"}, {"response": 55, "author": "autumn", "date": "Wed, Jun  3, 1998 (21:02)", "body": "Yeah, if you don't mind stepping over all the dog crap."}, {"response": 56, "author": "jgross5", "date": "Thu, Jun  4, 1998 (01:13)", "body": "Does that mean there are dogs in Paris? I think I would like to visit that town, then. Unless all the dogs speak French. I really don't like it when dogs wear those iron points on their shoes to keep them from slipping on ice. Well, I can just stay away during winter. Is it true what I hear, that dogs like to eat a la mode in Paris? I wonder if any dogs have ever visited Nancy. That town is real feminine. I've never been, but you can just tell. Alotta Swiss yodelers come over to Nancy to practice. I don't know why, but she really does like it. A girl from Nice told me that. She was doin' the Texas rodeo circuit. Knew all the clowns by heart. She was nice to me so I gave her a few stars from the Andromeda Galaxy, plus a couple pulsars from our galaxy. She wasn't just nice to me, she was also quite nice to Uranus. Did you know there are dogs on Uranus? (that took me a little by surprise) I'm gonna be quiet now, so y'all can relax....don't worry.....be happy. Listen.....see?.....I'm still being very quiet....."}, {"response": 57, "author": "riette", "date": "Thu, Jun  4, 1998 (01:46)", "body": "Okay, you asked for it, you just provoke me into speaking French all the time, so: WHAT THA FUCK?!?!"}, {"response": 58, "author": "stacey", "date": "Thu, Jun  4, 1998 (09:06)", "body": "careful Riette. We (as a happy community) may not have standards so high, but the electronic galaxy on which we are virtually bound has certain rules/regulations. The universal type of French you are speaking does not meet those standards and we don't want anyone to get in trouble!"}, {"response": 59, "author": "stacey", "date": "Thu, Jun  4, 1998 (09:06)", "body": "when you just can't resist... find the #%*@^($*@&)(*$#@( keys... we will all know what you mean!"}, {"response": 60, "author": "riette", "date": "Thu, Jun  4, 1998 (09:14)", "body": "What?!?! Why? If anyone can figure out what those signs mean anyway (and they CAN), then why not write them as they are? Prick$. Oh, come on, no-one said WHICH letters have to be cryptic. But sorry, whoever is looking on - I'll be more of a hypocrite from now on so everyone can be happy and wholesome. (YUK! Now there's a swear word for you . . . ha-ha!) Thanks for informing me, Stacey. If I get cut off I'll know why."}, {"response": 61, "author": "TIM", "date": "Sun, Nov 22, 1998 (03:31)", "body": "Riette, I always wondered why you wrote, substituting a $ for a S , now, I know. How ridiculous! We probably have to live by it, but it's still ridiculous!"}, {"response": 62, "author": "riette", "date": "Mon, Nov 23, 1998 (00:46)", "body": "Ridiculous, but probably slightly more aesthetic with people who swear as much as I do!"}, {"response": 63, "author": "TIM", "date": "Mon, Nov 23, 1998 (00:52)", "body": "Half of what you consider swearing is just cute over here."}, {"response": 64, "author": "riette", "date": "Mon, Nov 23, 1998 (06:58)", "body": "If I don't swear, then what IS swearing???"}, {"response": 65, "author": "TIM", "date": "Mon, Nov 23, 1998 (10:43)", "body": "What you are doing is swearing, but the words you use, for example: arse, don't Exist in an American context. Some of them are universal, but a lot aren't."}, {"response": 66, "author": "riette", "date": "Tue, Nov 24, 1998 (00:33)", "body": "OH! Well, it's not so bad then, is it?"}, {"response": 67, "author": "TIM", "date": "Tue, Nov 24, 1998 (00:44)", "body": "Not at all."}, {"response": 68, "author": "riette", "date": "Wed, Nov 25, 1998 (01:05)", "body": "I mean, without sin there would be no remorse, and without remorse there would be no penitence, and without penitence there would be no redemption..."}, {"response": 69, "author": "TIM", "date": "Wed, Nov 25, 1998 (09:13)", "body": "In the theology of my church, Riette, penitence, is not necessary for redemption In fact, if you don't completely turn your back on your beliefs, once you are Baptised, you are redeemed."}, {"response": 70, "author": "riette", "date": "Wed, Nov 25, 1998 (10:36)", "body": "YES! I'm saved! Does a baptism in the Dutch Deformed church also count?"}, {"response": 71, "author": "TIM", "date": "Wed, Nov 25, 1998 (12:19)", "body": "Riette, any baptism that requires a faith in Jesus and invovles total immersion, and is performed by a christian, counts. I've never heard of the Dutch Deformed church, What is it?"}, {"response": 72, "author": "riette", "date": "Thu, Nov 26, 1998 (01:06)", "body": "Well, actually it's the Dutch REformed church - which I baptised the Dutch DEformed church. It's where they teach you that black people are animals, and catholics go to hell. Where some of my fondest memories are harboured..."}, {"response": 73, "author": "TIM", "date": "Thu, Nov 26, 1998 (01:41)", "body": "So, Riette, it doesn't sound like your fond memories are all that fond."}, {"response": 74, "author": "riette", "date": "Thu, Nov 26, 1998 (10:06)", "body": "Oh, but they are! If it weren't for that church, I'd never know what I didn't want to be."}, {"response": 75, "author": "TIM", "date": "Thu, Nov 26, 1998 (16:49)", "body": "Riette, I'm glad that you got such positive results out of what, for you, was a negative experience."}, {"response": 76, "author": "riette", "date": "Fri, Nov 27, 1998 (00:53)", "body": "Oh, I make a point of not letting bastards ruin my life/happiness!"}, {"response": 77, "author": "TIM", "date": "Fri, Nov 27, 1998 (01:00)", "body": "Indeed, Riette. NON ILLEGITIMATUS PULVARARE!"}, {"response": 78, "author": "riette", "date": "Fri, Nov 27, 1998 (15:13)", "body": "Indeed they will be pulverized!"}, {"response": 79, "author": "TIM", "date": "Fri, Nov 27, 1998 (15:23)", "body": "Riette, that is, don't let them grind you to dust."}, {"response": 80, "author": "riette", "date": "Sat, Nov 28, 1998 (00:33)", "body": "But condensed to a single word. One has to be practical about language."}, {"response": 81, "author": "TIM", "date": "Sat, Nov 28, 1998 (00:40)", "body": "Riette, I guess that word would be ,\"OUCH\"."}, {"response": 82, "author": "riette", "date": "Sat, Nov 28, 1998 (14:46)", "body": "Where?? Shall I kiss it better?"}, {"response": 83, "author": "TIM", "date": "Sat, Nov 28, 1998 (14:51)", "body": "Over here Riette. Right over here. And yes definitely!"}, {"response": 84, "author": "riette", "date": "Sun, Nov 29, 1998 (01:09)", "body": "Over there!! But it doesn't look very sore to me, Tim. Are you sure? Does it really really hurt?"}, {"response": 85, "author": "TIM", "date": "Sun, Nov 29, 1998 (01:13)", "body": "It's close enough to request attention, Riette."}, {"response": 86, "author": "riette", "date": "Mon, Nov 30, 1998 (00:59)", "body": "Hmmmm - no, it doesn't look sore at all! TIM! Are you taking advantage of an innocent girl's caring intentions? Can you be trusted?"}, {"response": 87, "author": "TIM", "date": "Mon, Nov 30, 1998 (01:12)", "body": "No, But at least I'm honest, Riette."}, {"response": 88, "author": "riette", "date": "Mon, Nov 30, 1998 (01:12)", "body": "Thank goodness for that! So you ARE trying to take advantage? I'm flattered!"}, {"response": 89, "author": "TIM", "date": "Mon, Nov 30, 1998 (01:12)", "body": "Of course, Riette, did you expect anything less?"}, {"response": 90, "author": "riette", "date": "Tue, Dec  1, 1998 (00:49)", "body": "One never knows - how should I know I you'd want to take advantage with a girl like me or not? But now I know, don't I? So, you'd better, or I'll get bossy!"}, {"response": 91, "author": "MarciaH", "date": "Sun, Feb 20, 2000 (22:59)", "body": "The way this started out, it is a pity I was not here (away from Drool, that is) long ago. I could have told you about ...well, you are too young and delicate to know about these things....*smile*"}, {"response": 92, "author": "MarciaH", "date": "Fri, Jun 23, 2000 (18:19)", "body": "Pralines Use these tasty treats in ice cream, on cheesecake, or just gobble them up. Makes about 2 cups 1 cup Granulated sugar 1 cup Brown sugar 4 ounces Evaporated milk 2 ounces Butter 2 teaspoons Vanilla 1 1/2 cups Pecans In a heavy saucepan, add the sugar, brown sugar, and milk. Heat, stirring frequently, until the mixture almost reaches a boil. Remove from the heat and stir in the remaining ingredients until well mixed. Ladle onto lightly buttered waxed paper to form a single layer. Allow to cool. Store in an airtight container (or freeze). - Nick Sundberg food conference Main Menu"}]}, {"num": 24, "subject": "genetically engineered products", "response_count": 38, "posts": [{"response": 1, "author": "terry", "date": "Wed, Sep 25, 1996 (10:53)", "body": "Here's the rest of Judy Kew's email: In the meantime, please note that some of our best champions for this cause are the candidates for the Natural Law Party. One of their major platforms is a stand against GEO's . They are calling for mandatory labeling and a moratorium until they are proven safe. This Wednesday we can join in a Conference Call with Dr. John Hagelin, the presidential candidate. Dr. Hagelin is a 42-year-old award-winning physicist who received his Ph.D. in particle physics from Harvard. He is the founder the Institute of Science, Technology and Public Policy, a think tank of scientists, scholars and social policy makers to \"offer practical solutions to the problems we face as a nation.\" He is a whole, compassionate person who, along with his party, has already done much for us, such as, help derail a U.N. level effort to get genetically engineered foods labeled as \"organic.\" The Natural Law Party National Conference Call will be at 8 p.m. Eastern, Central & Pacific Time. Call 412-858-4600 to join in. (This is a change from the previously scheduled date of Sept. 26 due to the rescheduling of the presidential debates to that evening.) OR If you live in Austin you can listen to the call and join in the the plans for Dr. Hagelin and Dr. John Fagan\"s visit to Texas, including Austin, Oct. 13-17 come this Wednesday, Sept. 25, (tomorrow ) at Sandie BonSell's at 8 p.m. -- 2000 Key West cove in Lost Creek in Austin. All are welcome. (Dr. Fagan is a molecular biologist who used to be a genetic engineer and returned $600,000 award money (given him by the NIH to do g. e. research) because he prefers to use his knowledge for life-supporting purposes.) This Wed: Conference call with Dr. John Hagelin, Dr. Mike Thompkins and Kingsley Brooks. We will be planning the National Tour and brainstorming venues for when they come through Texas. October 13-17 Dr. John Fagan and Dr. Thompkins tour Texas. Austin dates TBA. Other news from the Natural Law Party: October 17 Thurs. at 7PM Dr. Ed Fasanella, NLP Candidate,has been invited to the SouthWest Texas University political debates for District 14, Hays County. We are carpooling to the event to show our support and ask questions. Call Carol for carpool info. October 28 & 29 Dr. Hagelin to tour Texas. Austin dates TBA. Larry King has committed to have third party candidates on his show for 3 nights following the scheduled pres. debates. He offered to do this because we have been denied participation by the FCC- their reasoning is such that anyone who doesn't really have a chance to win shouldn't take up our time. Since when are they predictors of election outcomes? Who gave them the power to deny the voters information to make their own choices and hear other ideas and solutions to our nation's problems? If this makes you want to let your voice be heard you can do the following: e-mail debates 96@USA. pipeline. com. and tell them you support Dr. John Hagelin and Dr. Mike Thompkins to be included in all debates since we are on the ballot in 47 states and the D.C. and are the fastest growing political party in the nation. You can also sign a petition which will be delivered to the commission - go to www.hagelin.org then on to Politics now and they have the petition posted for anyone who wants to add their name. Call the FCC at 202-872-1020 directly and voice your support for third party candidates to be included in the nation's dialog and especially for NLP. Green Building Conference Nov. 7-10, 1996 http://www.greenbuilder.com/conference/ ------------------------------------------------------------ Texas InfiNet - an online community for progressive information BBS 512.462.0633 Telnet shakti.txinfinet.com:3000 WWW http://www.greenbuider.com"}, {"response": 2, "author": "stacey", "date": "Tue, Sep 23, 1997 (13:32)", "body": "Did you know: There are no regulations on bottled water at the present time. Bottled water can be packaged in plastic containers (the 2nd largest landfill problem) straight from a municipal water source that may be contaminated with pesticides, herbicides, lead, chlorine (turns into gas in a hot shower), feces and several hundred other chemicals deemed \"within acceptable limits\" by the powers that be. I don't care what anybody says -- levels of these ANY levels of these are not acceptable to me."}, {"response": 3, "author": "boyce2", "date": "Mon, Oct 27, 1997 (15:36)", "body": "Then you prolly shouldn't drink *anything*, Stacey... 100% pure water is only theoretically possible, never actually existed, even before life arose on the planet. The reality is that ppm and ppb concentrations of all kinds of nasties are present in water from all sources. But if there's not enough to damage you, what's the difference? The powers that be (usually the EPA or health department) have tons of info on the concentrations of most of the bad actors that have a measurable impact on human health, and they base their limits on that data (usually making the limit 100 or so times less than the measurable effect range). Got to tell you though, water with chlorine is going to be much better for you than water without. I like my bacteria dead, thank you very much. :)"}, {"response": 4, "author": "stacey", "date": "Wed, Oct 29, 1997 (10:07)", "body": "Yes, the EPA has come up with \"acceptable levels\" of poisons in the drinking water but, what few people realize, is those levels are determined on a toxin by toxin basis w/o taking into consideration the AMA and independent research who have determined that the toxicity increases dramatically when the toxins are found in conjunction with others. Kinda like bleach and ammonia, eh?!?"}, {"response": 5, "author": "KitchenManager", "date": "Fri, Oct 31, 1997 (01:36)", "body": "Everybody vote for Synergy! Keep this in mind when self medicating, kiddies... WER"}, {"response": 6, "author": "terry", "date": "Sat, Mar 14, 1998 (08:24)", "body": "Genetic engineering of food is not almost here. Dolly the clone sheep presages herds of identical animals. Genetically engineered corn with pesticide resistance and insect resistance as well as potentially a different nutritional make up is on the way. Would you eat foods from these crops? Would you raise these crops?"}, {"response": 8, "author": "terry", "date": "Sun, Mar 15, 1998 (11:02)", "body": "Whenever I address this topic, I think of my friend Judy Kew, who is a tireless campaigner for safe foods. I hope she jumps in here at some point. I irradiate foods every day. I have a microwave oven. Admission. I wish I knew what was actually bad for me, in the way of treated, irradiated, and genetically engineered foods. Where do you draw the line between hype and fact?"}, {"response": 10, "author": "stacey", "date": "Mon, Mar 16, 1998 (11:24)", "body": "and sometimes you just have to guess..."}, {"response": 11, "author": "boyce2", "date": "Mon, Mar 16, 1998 (16:43)", "body": "IMHO, a little loss of nutrient value (on par with cooking) from irradiation (ionizing gammas, not microwaves) is worth it to save the literally hundreds of lives and hundred of thousands of illnesses caused annually by biologically contaminated food. The doubling of the shelf-life of produce is icing on the cake."}, {"response": 12, "author": "terry", "date": "Mon, Mar 16, 1998 (16:59)", "body": "Man, talk about timing. I post on irradiation in foods and we get a rocket scientist checking in. So, Steve, would *you* eat irradiated foods (I think I know the answer) and what about genetically engineered foods?"}, {"response": 13, "author": "stacey", "date": "Mon, Mar 16, 1998 (17:59)", "body": "i think i'd enjoy a five pound mushroom, how 'bout you?!?!"}, {"response": 15, "author": "stacey", "date": "Tue, Mar 17, 1998 (09:07)", "body": "if it's your Marsala, I want lots and lots!!"}, {"response": 17, "author": "stacey", "date": "Wed, Mar 18, 1998 (17:16)", "body": "*grin* whatcha offering?!?"}, {"response": 19, "author": "stacey", "date": "Thu, Mar 19, 1998 (09:36)", "body": "(in keeping with the topic) got anything genetically engineered?!?!"}, {"response": 21, "author": "stacey", "date": "Thu, Mar 19, 1998 (17:20)", "body": "well, before you work too hard... maybe we should do some early studies ( before and after type thing!)"}, {"response": 22, "author": "stacey", "date": "Thu, Mar 19, 1998 (17:55)", "body": "oops! just discovered this topic was linked to the environment conference... poor unsuspecting tree huggers!!!"}, {"response": 24, "author": "stacey", "date": "Fri, Mar 20, 1998 (09:41)", "body": "mine is sooner!"}, {"response": 26, "author": "stacey", "date": "Fri, Mar 20, 1998 (10:15)", "body": "(just thought we could move the date up. i mean, why wait 'til June?) (unless you're shy)"}, {"response": 28, "author": "stacey", "date": "Mon, Mar 23, 1998 (09:52)", "body": "April 16"}, {"response": 29, "author": "stacey", "date": "Mon, Mar 23, 1998 (17:42)", "body": "wanna pre-party?"}, {"response": 31, "author": "stacey", "date": "Tue, Mar 24, 1998 (09:16)", "body": "well, if we can't fly to Bali... I suppose we will have to meet on some virtual plane"}, {"response": 33, "author": "stacey", "date": "Tue, Mar 24, 1998 (09:34)", "body": "GOOD MORNING! (what category does birthday 'suit' fit into?"}, {"response": 35, "author": "stacey", "date": "Tue, Mar 24, 1998 (09:41)", "body": "good point. besides, you don't want to start with nothing, when it's more fun to work your way there."}, {"response": 37, "author": "stacey", "date": "Tue, Mar 24, 1998 (09:45)", "body": "sleeping off last night, will I do for now? (only problem with Telnet is there is no handy little \"latest posts\" at the bottom, so I have to quickly run through the 10 or 15 most likely places!)"}, {"response": 39, "author": "stacey", "date": "Tue, Mar 24, 1998 (09:53)", "body": "got UNIX on my side!"}, {"response": 42, "author": "stacey", "date": "Mon, Apr  6, 1998 (15:23)", "body": "heh heh heh! left brained, right handed and an innie for a belly button. was that the question?"}, {"response": 44, "author": "mikeg", "date": "Wed, Jul 15, 1998 (10:58)", "body": "There's a jolly good reason why nature is the way it is: because it works. When not-very-clever little Johnny-Biologist goes around tinkering, he's going to screw it all up. Mark my words :)"}, {"response": 45, "author": "KitchenManager", "date": "Mon, Aug 17, 1998 (15:13)", "body": "GENITICALLY ENGINEERED FOODS! There is growing consumer concern over the growth of Genetically Engineered Foods and potential health risks we face. You can obtain detailed information on this subject at the following web site: http://www.safe-food.org/"}, {"response": 46, "author": "MarciaH", "date": "Tue, Aug 24, 1999 (19:36)", "body": "Does anyone who has ever had a 'Real\" tomato like the weird ones with the chicken genes in them? They are worse than none at all!"}, {"response": 47, "author": "KitchenManager", "date": "Tue, Aug 24, 1999 (22:20)", "body": "are they better than the ones with the fish genes?"}, {"response": 48, "author": "MarciaH", "date": "Tue, Aug 24, 1999 (22:22)", "body": "I don't even want to think about tomatoes with fish genes...but that might be a quick way to make lomilomi salmon...hmmmmm!"}, {"response": 49, "author": "aschuth", "date": "Sun, Jan 23, 2000 (14:51)", "body": "We had some company wanting to try out genetically altered crops on some test fields, but that didn't get very far... Some kids skipped school to squat on the fields, and know what? They were well supported by their folks, and rotated around who had duty on the lot and who went to school. They were raided by the police after being observated upon, too. Great story."}, {"response": 50, "author": "autumn", "date": "Sun, Jan 23, 2000 (15:07)", "body": "Stunts like that give your cause a lot of free publicity! I was distressed to find out that both Morningstar and Bocaburger use genetically-altered soy in their products."}, {"response": 51, "author": "aschuth", "date": "Sun, Jan 23, 2000 (15:17)", "body": "What happened was the company went to another state to test their crops. Not a real defeat. But I was on the field a week after they were driven off when they held a press conference there - featuring great homemade cakes and stories, about how rough the policy played their hand, nearly killing kids that had locked themselves up in an trailer..."}, {"response": 52, "author": "MarciaH", "date": "Wed, May  3, 2000 (20:23)", "body": "Biofood Rules Mean Few Changes for Companies WASHINGTON (Reuters) - The Clinton administration sought on Wednesday to reassure American consumers that genetically modified foods are safe, saying it will require developers to meet with regulators who will publish research and safety data on the Internet. The initiative was immediately criticized by some environmental and consumer groups for failing to follow the lead of the European Union, Japan and other nations that require labels on biofoods. The measure also does not require specific safety tests or monitoring the long-term impact on human health and wildlife. The Food and Drug Administration said it planned to begin mandatory consultations between seed companies and regulators, replacing a voluntary system in effect for the past eight years. Under current rules, seed companies such as Pharmacia Corp.'s Monsanto and DuPont Co. frequently meet with FDA scientists on a voluntary basis anyway. FDA officials acknowledged the new rule will mean few, if any, changes for biofood developers. The companies have considerable freedom to decide what research information and data to share with the agency. The FDA's mandatory consultations will not affect that. The agency's current guidelines for companies to conduct pre-market safety and environmental tests are already strict enough, Joe Levitt, director of the FDA's Center for Food Safety and Applied Nutrition, told Reuters. They will be part of the FDA's proposed rule, to be published in the autumn. But the agency saw no need to require specific safety tests a demand of some environmental and consumer groups -- because of rapidly changing science and an array of testing procedures, he added. ``We think the guidance we have provides a high level of rigor,'' Levitt said. The testing guidance asks seed companies to examine human safety issues, such as allergens and changes in the composition of and nutrition from foods. The new policy is mostly intended to reassure consumers that companies are providing scientific data and tests to back up claims that biofoods are safe. ``We want to send a strong signal that the FDA is looking carefully at these products,'' Levitt said. ``We will add to the transparency of the process by putting our reviews up on the Web when we're done.'' Administration officials said that while American consumers may want more information, genetically altered foods are safe and special labels are unnecessary. UNITED STATES REITERATES BIOFOODS ARE SAFE ``There is no scientific evidence that foods produced through genetic engineering are any less safe than any other foods,'' said Neal Lane, the president's top science adviser. Mandatory labels were opposed by the U.S. food and agribusiness industries as too costly and potentially frightening to consumers. The FDA requires special labels only when a food's nutritional content is changed or allergens introduced. Consumer and environmental groups have demanded the FDA impose mandatory labeling to give shoppers more information about what they are buying. Genetically altered soybeans, for example, are a common ingredient in everything from snack foods to puddings and salad dressings. A growing consumer backlash recently prompted Frito-Lay, Gerber baby foods, McDonald's and other foodmakers to halt or reduce their purchases of gene-spliced ingredients. Instead, the FDA will help the food industry develop voluntary guidelines for companies that wish to market their foods as free of genetically modified ingredients. Those labels are likely to have to carry language to the effect that conventional foods are no safer than gene-spliced foods. Under the new initiative, the U.S. Agriculture Department will oversee tests to detect tiny amounts of genetically altered ingredients. All federal agencies involved in biotech regulations the Department of Agriculture, FDA, Environmental Protection Agency and State Department are also planning a public education effort to explain what they do to protect consumers. Food industry groups, who in April launched a $50 million advertising campaign touting the benefits of biofoods, praised the administration's actions. ``The FDA's current voluntary consultation process is actually mandatory already. There are no products on the market that have not gone through this process,'' said Rhona Applebaum, vice president of the National Food Processors Association. Green groups said the initiative did not go far enough. ``Consumers want genetically engineered foods to be safety tested and to be labeled. This plan does not require either,'' said Rebecca Goldburg, a scientist with Environmental Defense."}, {"response": 53, "author": "autumn", "date": "Fri, May  5, 2000 (21:33)", "body": "I think the idea of genetically engineered foods is just plain weird."}, {"response": 54, "author": "MarciaH", "date": "Sat, May  6, 2000 (13:21)", "body": "In the grand design of things, I don't think this was considered an option. The tomatoes we get here which are that way are worse then none at all"}, {"response": 55, "author": "sociolingo", "date": "Sat, May  6, 2000 (17:25)", "body": "In Britain there is a back-lash and most people I know check labels and don't buy GM unless we have too. I take your point Marcia though. food conference Main Menu"}]}, {"num": 27, "subject": "Chocoholics Unite!", "response_count": 65, "posts": [{"response": 2, "author": "autumn", "date": "Tue, Apr  7, 1998 (21:03)", "body": "Can there be too much talk about chocolate? Just got the Wolfgang order from school (one of many dreaded fundraisers) and already dove into the chocolate-covered peanut butter. What do you want to bet they won't make it till Easter? Now if I can just keep away from the girls' bunnies...."}, {"response": 3, "author": "terry", "date": "Wed, Apr  8, 1998 (09:50)", "body": "I won't bet you, wouldn't be prudent."}, {"response": 4, "author": "autumn", "date": "Wed, Apr  8, 1998 (13:56)", "body": "Prudence is a virtue, terry."}, {"response": 6, "author": "stacey", "date": "Thu, Apr  9, 1998 (08:44)", "body": "*laugh* taking exactly what you want, when you want it may not be a virtue but it's a fulfilling existence!"}, {"response": 8, "author": "terry", "date": "Tue, Apr 14, 1998 (22:51)", "body": "Hav eyou run into Choconancy yet?"}, {"response": 10, "author": "terry", "date": "Tue, Apr 14, 1998 (23:54)", "body": "She's on a few other virtual communities. Maybe we could entice her into joining us."}, {"response": 12, "author": "stacey", "date": "Thu, Apr 16, 1998 (16:40)", "body": "speaking of chocolate... my kds threw a surprise party for me. CHocolate cake w/ chocolate frosting with chocolate fudge brownie ice cream!"}, {"response": 14, "author": "stacey", "date": "Fri, Apr 17, 1998 (09:18)", "body": "warm. *smile*"}, {"response": 16, "author": "KitchenManager", "date": "Tue, May 26, 1998 (13:12)", "body": "had my first s'more Sunday night..."}, {"response": 17, "author": "stacey", "date": "Wed, May 27, 1998 (08:28)", "body": "WooWoo! and what did you think?!?!"}, {"response": 18, "author": "KitchenManager", "date": "Wed, May 27, 1998 (08:54)", "body": "s'okay"}, {"response": 19, "author": "autumn", "date": "Wed, May 27, 1998 (08:54)", "body": "We camped out in the backyard Sat. night, and had s'mores over a campfire. Can't believe you were a s'more virgin before this weekend, wer! Must not have been a boy scout..."}, {"response": 20, "author": "KitchenManager", "date": "Wed, May 27, 1998 (08:54)", "body": "Eagle Scout actually, Autumn, that's the thing... in these here parts that's a Girl Scout tradition"}, {"response": 21, "author": "autumn", "date": "Thu, May 28, 1998 (09:01)", "body": "That may well be the same here. My brothers were both Eagle scouts, and my dad is still the scoutmaster. I'll have to find out if they have s'mores on their camporees..."}, {"response": 22, "author": "mikeg", "date": "Mon, Jul 13, 1998 (21:42)", "body": "dormant since the end of May? I don't believe you all. You're clearly not as committed to chocoholicism as ME ;) Anyway, as soon as I spotted this topic, I came up with a wild idea. How about an international chocolate swap between us all? I could send one/two/three of you some English chocolate, some of you stateside luvs could pass round some american examples, and riette and anyone else could deliver some swiss! comments? :-)"}, {"response": 23, "author": "riette", "date": "Tue, Jul 14, 1998 (01:02)", "body": "You just want to get your hands on my champaigne truffles in exchange for Rowntree's, don't you?!?!"}, {"response": 24, "author": "terry", "date": "Tue, Jul 14, 1998 (13:02)", "body": "Or my Lammes candies?"}, {"response": 25, "author": "mikeg", "date": "Tue, Jul 14, 1998 (13:14)", "body": "i was going to send thorntons, actually :)"}, {"response": 26, "author": "riette", "date": "Tue, Jul 14, 1998 (14:20)", "body": "ha-ha!! I'll send you champaigne truffles in exchange for FLAKE and AERO."}, {"response": 27, "author": "mikeg", "date": "Wed, Jul 15, 1998 (10:55)", "body": "Flake and Aero? You've got it. E-mail me your address :-)"}, {"response": 28, "author": "mikeg", "date": "Wed, Jul 15, 1998 (10:55)", "body": "This could be like a chocoholic-swap-shop :))"}, {"response": 29, "author": "KitchenManager", "date": "Wed, Jul 15, 1998 (11:00)", "body": "I like it!"}, {"response": 30, "author": "riette", "date": "Wed, Jul 15, 1998 (14:13)", "body": "Okay, Mike, I'll e-mail you mine if you e-mail me yours. But the flakes mustn't be from Dunn's or Boyes okay? 'Cos there they sell them about three months after sell-by date for that extra crispness - but I like my chocolate fresh and melty. And . . . eh, how many flakes and aeros are you willing to exchange for 100g of truffles? I mean, we ARE talking mind boggling stuff here! You want to make a truffle deal, Wer?"}, {"response": 31, "author": "KitchenManager", "date": "Wed, Jul 15, 1998 (18:31)", "body": "if I but had the goods to deliver..."}, {"response": 32, "author": "riette", "date": "Thu, Jul 16, 1998 (00:48)", "body": "You could bake me some brownies . . ."}, {"response": 33, "author": "mikeg", "date": "Thu, Jul 16, 1998 (14:11)", "body": "offer and address e-mailed :)"}, {"response": 34, "author": "riette", "date": "Fri, Jul 17, 1998 (01:12)", "body": "Ooh! A man with deeds to go with the words! A rare thing. Whether my words will turn to deeds depends on the offer, of course . . . I shall have to go see , , ,"}, {"response": 35, "author": "autumn", "date": "Fri, Jul 17, 1998 (23:00)", "body": "(*pant pant*) A chocolate swap! Mmmmm, what a delicious idea!"}, {"response": 36, "author": "KitchenManager", "date": "Fri, Jul 17, 1998 (23:51)", "body": "as is chocolate pants!"}, {"response": 37, "author": "riette", "date": "Sat, Jul 18, 1998 (00:43)", "body": "ha-ha!! As long as you don't wee in them!"}, {"response": 38, "author": "mikeg", "date": "Sat, Jul 18, 1998 (04:46)", "body": "euwwwwww :-)) choccy-swap is organised. gotta go to the choccy-shop now :)"}, {"response": 39, "author": "riette", "date": "Sat, Jul 18, 1998 (07:15)", "body": "And I'll try not to eat the truffles before I send them!!"}, {"response": 40, "author": "riette", "date": "Thu, Oct 15, 1998 (13:14)", "body": "Here Sonja: Is there room for another member here? I am defenitely a chocoholic. And I had those truffles last year when I was here. It is indescribably good."}, {"response": 41, "author": "autumn", "date": "Thu, Oct 15, 1998 (19:53)", "body": "Are you referring to the luscious-sounding champagned-filled grape truffles???"}, {"response": 42, "author": "riette", "date": "Fri, Oct 16, 1998 (02:30)", "body": "OOOOHHHHH yes! Get her to bring some across on that spring unification you're planning."}, {"response": 43, "author": "mikeg", "date": "Fri, Oct 16, 1998 (07:56)", "body": "We still haven't managed to get that chocolate swap suggested above organised :) That *has* to be done, as soon as she cheers up and comes back!"}, {"response": 44, "author": "riette", "date": "Fri, Oct 16, 1998 (11:03)", "body": "Well, I'm back now."}, {"response": 45, "author": "sonja", "date": "Fri, Oct 16, 1998 (13:11)", "body": "So send the man his chocolates!"}, {"response": 46, "author": "riette", "date": "Sat, Oct 17, 1998 (00:47)", "body": "nag!"}, {"response": 47, "author": "sonja", "date": "Sat, Oct 17, 1998 (07:34)", "body": "AWOL Woman!"}, {"response": 48, "author": "riette", "date": "Sat, Oct 17, 1998 (14:48)", "body": "\ufffdsticking my tongue out at you\ufffd"}, {"response": 49, "author": "sonja", "date": "Sun, Oct 18, 1998 (04:15)", "body": "*biting it off*"}, {"response": 50, "author": "jgross", "date": "Sun, Oct 18, 1998 (23:45)", "body": "*picking it up off the ground and taking it to emergency room with Riette for reattachment and thicker bite-resistant tongue skin graft*"}, {"response": 51, "author": "sonja", "date": "Mon, Oct 19, 1998 (10:44)", "body": "And I thought we'd finally have some peace and quiet!"}, {"response": 52, "author": "riette", "date": "Tue, Oct 20, 1998 (00:29)", "body": "Why don't you stick YOUR tongue out for a minute, cheeky...."}, {"response": 53, "author": "jgross", "date": "Tue, Oct 20, 1998 (02:53)", "body": "more highlights for the video --the tongue intermission"}, {"response": 54, "author": "autumn", "date": "Tue, Oct 20, 1998 (09:00)", "body": "Perhaps they're eligible for a transplant--any tongue donors out there?"}, {"response": 55, "author": "sonja", "date": "Tue, Oct 20, 1998 (09:52)", "body": "Two tongues - cool! But I'd like a mirror above my head, and no anaesthetics, please. Wouldn't want to miss a minute of such an interesting procedure."}, {"response": 56, "author": "jgross", "date": "Tue, Oct 20, 1998 (14:46)", "body": "You're great with only one tongue (practically a master) But just don't stick it out (around Riette) She might not cough it up, after biting it off She might cough it right down without even chewing Like blooop down the throat and plop-a-doodle right into the stomach Irretrievable Irritatingly so I'm irritable just thinking about it So I won't Okay, it's over---it stopped...."}, {"response": 57, "author": "riette", "date": "Wed, Oct 21, 1998 (03:18)", "body": "ha-ha!! And we all know where it goes from there, don't we?? 'Plop-a-doodle'!"}, {"response": 58, "author": "sonja", "date": "Wed, Oct 21, 1998 (10:40)", "body": "WOW, that's mondo disgusto!"}, {"response": 59, "author": "riette", "date": "Thu, Oct 22, 1998 (03:07)", "body": "Yes - don't ye love it?"}, {"response": 60, "author": "sonja", "date": "Thu, Oct 22, 1998 (09:53)", "body": "Totally!"}, {"response": 61, "author": "jgross", "date": "Thu, Oct 22, 1998 (19:41)", "body": "yeah, that was pretty hip (isn't that where it goes for the last plop-a-doodle?)"}, {"response": 62, "author": "riette", "date": "Fri, Oct 23, 1998 (00:47)", "body": "It depends on what you consider to be hip...."}, {"response": 63, "author": "sonja", "date": "Fri, Oct 23, 1998 (10:16)", "body": "I consider plop-a-doodle to be hip."}, {"response": 64, "author": "KitchenManager", "date": "Sat, Oct 24, 1998 (12:35)", "body": "Looks like I'm adding a chocolate mousse(sp?) to the dessert menu at work..."}, {"response": 65, "author": "riette", "date": "Sun, Oct 25, 1998 (01:05)", "body": "After ice-cream that would be just about my favourite dessert!"}, {"response": 66, "author": "sonja", "date": "Tue, Oct 27, 1998 (05:06)", "body": "Nope; I would prefer the chocolate mousse defenitely!"}, {"response": 67, "author": "riette", "date": "Wed, Oct 28, 1998 (00:50)", "body": "I know...."}, {"response": 68, "author": "KitchenManager", "date": "Mon, Apr  5, 1999 (00:38)", "body": "\"Ghana, is, as you perhaps in Korea, and is regarded as the high-qualified Ghana our marvelous, smooth and mild whole already know, enjoying high reputation selling chocolates masterpieces of all milk chocolate.\" slogan on the wrapper of Korean Ghana brand chocolate bar"}, {"response": 69, "author": "autumn", "date": "Sun, Apr 11, 1999 (16:24)", "body": "*cracking up*"}, {"response": 70, "author": "riette", "date": "Sun, Apr 25, 1999 (01:06)", "body": "As long as they keep it away from Mick Jagger, it's fine by me!"}, {"response": 71, "author": "aschuth", "date": "Sun, Apr 25, 1999 (03:43)", "body": "But if they wouldn't, he might start to look better than that rose! (What topic was Mick's rose in... Forgot.) Hi Ri\ufffdtte!"}, {"response": 72, "author": "riette", "date": "Tue, Apr 27, 1999 (03:55)", "body": "Mick has a ROSE?? WHERE??? food conference Main Menu"}]}, {"num": 28, "subject": "Food that shouldn't be", "response_count": 95, "posts": [{"response": 1, "author": "KitchenManager", "date": "Sun, Apr 19, 1998 (00:43)", "body": "Potted meat food product and pasteurized, processed American cheese food product"}, {"response": 2, "author": "terry", "date": "Sun, Apr 19, 1998 (10:09)", "body": "Are talking spam William?"}, {"response": 4, "author": "autumn", "date": "Sun, Apr 19, 1998 (18:14)", "body": "Cottonseed oil. I don't eat cotton, so why would I consume one of its by-products?"}, {"response": 5, "author": "stacey", "date": "Mon, Apr 20, 1998 (01:02)", "body": "amen!"}, {"response": 6, "author": "KitchenManager", "date": "Thu, May 14, 1998 (00:27)", "body": "WASHINGTON (Reuters) -- A food fight between consumer groups and Proctor and Gamble Co. over the labeling of snack foods made with a fat substitute goes before the Food and Drug Administration next month, the FDA said Tuesday. It said it would hold a public meeting to review new medical studies about complaints that Olestra, a food additive made by the company, causes cramps and mild diarrhea in a small number of consumers. The fat substitute was launched last month in a variety of U.S. chips and salty snack foods. Proctor and Gamble, which spent some $500 million to develop the food additive, wants the FDA to relax its requirement that foods with the additive must carry a warning label about possible digestive effects and nutrient loss. Olestra gives foods the taste derived from fat, but the substance is not absorbed by the body. The Center for Science in the Public Interest claimed its study of 2,000 consumers showed Olestra caused abdominal cramping and mild diarrhea. It opened a toll-free telephone line for consumers to report adverse effects. The company maintains that its studies show the rate of gastrointestinal problems is the same for consumers who eat chips made with or without Olestra. It is also asking the FDA for permission to use Olestra in other foods such as ice cream, onion rings and cooking oil, which would open up huge new markets. The FDA's food advisory committee said it would meet June 15-16 for scientists to review new gastrointestinal studies from Proctor and Gamble and others. The panel will consider the agency's earlier finding that the additive is safe, and will make recommendations on food labeling requirements. P&G has said it expects the food additive to generate sales of $400 million by 2000."}, {"response": 7, "author": "stacey", "date": "Thu, May 14, 1998 (17:52)", "body": "In a recent report published in the Westword (Colorado's equivalent of the Chronicle) Olestra sideeffects were given such appropo names as 'anal seepage' and 'fecal emergency' sounds just yummy, eh?!?!"}, {"response": 8, "author": "autumn", "date": "Thu, May 14, 1998 (20:10)", "body": "You don't say? Pass the chips... :-)"}, {"response": 9, "author": "CotC", "date": "Sat, May 16, 1998 (11:56)", "body": "From personal experience, flatulence of biblical proportions... But, re the Topic: Chicken Fried Scrambled Eggs."}, {"response": 10, "author": "KitchenManager", "date": "Sat, May 16, 1998 (14:03)", "body": "gotta agree with you on that one"}, {"response": 11, "author": "autumn", "date": "Sun, May 17, 1998 (23:40)", "body": "What the hell is that? Cracklins."}, {"response": 12, "author": "CotC", "date": "Mon, May 18, 1998 (13:06)", "body": "Mmmmmmm!... craklins! Orange Jell-o with shredded carots on top of it. Black Pudding. Coconut. Snails. Okra in any form. Peas. Oysters/liver (much the same thing, really)"}, {"response": 13, "author": "stacey", "date": "Mon, May 18, 1998 (18:18)", "body": "I love oysters... smoked, fried, raw... yummy! There is a Thai black pudding that is actually reddish black grains that are sweet and puff up like tapioca... not bad at all!"}, {"response": 14, "author": "KitchenManager", "date": "Wed, May 20, 1998 (00:46)", "body": "Thomas meant blood pudding, btw (in case you didn't know *wink*) Autumn- Chicken fried scrambled eggs are scrambled egg patties that have beed breaded and deep fried..."}, {"response": 15, "author": "autumn", "date": "Thu, May 21, 1998 (22:06)", "body": "I think I'm gonna puke (then all I'll be able to keep down is orange jello w/carrot strips on top) Oysters are ambrosia around here...they have been over-harvested from the Chesapeake for so long that there are limits on the catch. Raw w/cocktail sauce--slurp!"}, {"response": 16, "author": "CotC", "date": "Mon, Jun  1, 1998 (16:24)", "body": "They still jus' ain't nuthin' like a BIG bowl of cold oatmeal with lard on it...:-)"}, {"response": 17, "author": "riette", "date": "Mon, Jun  1, 1998 (17:10)", "body": "Tell me, Thomas H. Smith, what does the Rev. in front of your name refer to . . . a higher kind of profession, or an abbreviation to do with taste in food . . . like, say rev-olting?! Having said that, when I'm depressed I live on melted cheese, ketchup and golden syrup sandwiches."}, {"response": 18, "author": "autumn", "date": "Mon, Jun  1, 1998 (22:38)", "body": "Here it comes again..."}, {"response": 19, "author": "riette", "date": "Tue, Jun  2, 1998 (02:18)", "body": "What? You being attacked by a lettuce?"}, {"response": 20, "author": "autumn", "date": "Tue, Jun  2, 1998 (10:29)", "body": "(*spew* *barf* *technicolor yawn*)"}, {"response": 21, "author": "CotC", "date": "Tue, Jun  2, 1998 (13:18)", "body": "The Rev. indicates my DD in Neuro-husbandry. :-)"}, {"response": 22, "author": "riette", "date": "Tue, Jun  2, 1998 (13:54)", "body": "Your DD? You mean your Deaf Dumbness in Neuro-husbandry?!?! How weird . . ."}, {"response": 23, "author": "KitchenManager", "date": "Wed, Jun  3, 1998 (15:50)", "body": "actually, the weird hasn't got here yet..."}, {"response": 24, "author": "stacey", "date": "Wed, Jun  3, 1998 (16:10)", "body": "huh???"}, {"response": 25, "author": "CotC", "date": "Tue, Jun  9, 1998 (12:26)", "body": "My Defensive Drollness..."}, {"response": 26, "author": "riette", "date": "Tue, Jun  9, 1998 (14:23)", "body": "Oh. Well, that's not so bad then, is it?"}, {"response": 27, "author": "KitchenManager", "date": "Thu, Jun 11, 1998 (12:15)", "body": "WASHINGTON (CNN) -- Citing possible severe side effects and risk of cancer, a food watchdog group pressed the U.S. Food and Drug Administration on Wednesday to either pull the fat substitute, olestra, from the market or require more prominent, strongly worded labels about potential problems. The nonprofit Center for Science in the Public Interest (CSPI) marshaled scientists and unhappy consumers for a Washington news conference, getting a jump on FDA meetings next week to review the product. The CSPI also filed petitions with the Federal Trade Commission, charging that olestra advertising misleads because it doesn't disclose side effects. Olestra, sold as the brand Olean, is a synthetic chemical made of sugar and vegetable oil that passes through the body undigested. Labels on foods made with olestra say the zero-calorie fake fat can cause unpleasant gastrointestinal effects, including cramps and diarrhea, and can block absorption of certain nutrients. But CSPI says those warnings aren't enough. Citing a handful of consumers who sought emergency-room treatment for those effects, CSPI said olestra is a \"gamble with health.\" Regina McGrath of Hannastown, Pennsylvania, said that after eating a dozen potato chips, she went to a hospital emergency room where doctors gave her intravenous morphine for pain that was \"worse than childbirth.\" The FTC had no comment. Manufacturer defends its product Manufacturer Procter & Gamble and Frito-Lay, which makes olestra-laden WOW! chips, vigorously defended olestra. Proctor and Gamble spokesman Bryan McCleary said tens of millions of people have consumed foods made with olestra since it came on the market in 1996, with relatively few complaints about digestive side effects. \"This is a safe product; it's fully approved by the FDA,\" he said. Tens of millions of people have eaten over 500 million servings of olestra-made chips, the companies said. Only about one in 50,000 people report any complaint, and the vast majority are mild stomach upset, company spokesmen said. Carotenoid depletion a concern Concerns about possible cancer risk are relatively new and are linked to the way olestra passes through the body without being digested. Dr. Walter Willett of the Harvard School of Public Health said olestra takes with it several important fat-soluable vitamins and cancer-fighting nutrients called carotenoids, nutrients considered one component in preventing cancer and heart disease. He predicted that if people consume olestra long enough, there might be thousands of illnesses from carotenoid depletion. Extra vitamins are added to olestra, but Willett said its effects on carotenoids are dramatic. \"Even the amount of olestra in a small, 1-ounce bag of potato chips will lower blood carotenoids by over 50 percent if consumed on a daily basis,\" he said. Studies show that a high intake of carotenoids also helps protect people from degenerative eye diseases. Carotenoids are found in red, yellow and orange vegetables. The FDA maintains olestra is safe, but that concerns will be publicly debated next week when its independent food advisory committee spends three days reexamining the product, a routine procedure now that it is widely sold. The panel will look at 6,700 side-effect reports filed with the FDA, as well as olestra's nutrient impact."}, {"response": 28, "author": "autumn", "date": "Fri, Jun 12, 1998 (13:36)", "body": "frightening!"}, {"response": 29, "author": "jgross5", "date": "Fri, Jun 12, 1998 (21:17)", "body": "if something positive comes of this, I'll be able to stop operating on myself. but i'll miss being able to show my colostomy bag to new friends when they take me out to eat (and draw cartoons on restaurant napkins)"}, {"response": 30, "author": "riette", "date": "Sat, Jun 13, 1998 (02:24)", "body": "May I compliment you by saying that you are particularly weird today?"}, {"response": 31, "author": "stacey", "date": "Tue, Jun 16, 1998 (13:37)", "body": "my favorite reported olestra side-effects... anal seepage fecal emergency (no thank you)"}, {"response": 32, "author": "riette", "date": "Wed, Jun 17, 1998 (02:39)", "body": "$hit!"}, {"response": 33, "author": "autumn", "date": "Wed, Jun 17, 1998 (22:20)", "body": "LOL!"}, {"response": 34, "author": "TIM", "date": "Sun, Nov 22, 1998 (04:46)", "body": "Riette, you have such a way with words!! You said with one word, what stacy said in three phrases."}, {"response": 35, "author": "riette", "date": "Mon, Nov 23, 1998 (01:48)", "body": "I know - I can't help it; one of my many gifts (amongst which grace and elegance don't count)."}, {"response": 36, "author": "TIM", "date": "Mon, Nov 23, 1998 (01:53)", "body": "I'm sure, in the right context, you also posess those in abundance!"}, {"response": 37, "author": "riette", "date": "Mon, Nov 23, 1998 (07:59)", "body": "Yes, in a-bun-dance! No, I'll leave those things to you!"}, {"response": 38, "author": "TIM", "date": "Mon, Nov 23, 1998 (11:45)", "body": "A-BUN-DANCE. Is that any relation to a rain dance, Riette?"}, {"response": 39, "author": "riette", "date": "Tue, Nov 24, 1998 (01:34)", "body": "ha-ha! No. Perhaps. A person who looks like a bun, dancing (in the rain?)."}, {"response": 40, "author": "TIM", "date": "Tue, Nov 24, 1998 (01:45)", "body": "Wow!! I wonder what kind of results you would get with that?"}, {"response": 41, "author": "riette", "date": "Wed, Nov 25, 1998 (02:07)", "body": "The same kind of result as I got the time I danced my nude raindance in front of a guy - he RAN!!!"}, {"response": 42, "author": "TIM", "date": "Wed, Nov 25, 1998 (10:18)", "body": "Actually, Riette, I thought that you might get it to rain hamburgers."}, {"response": 43, "author": "riette", "date": "Wed, Nov 25, 1998 (11:37)", "body": "God and the angels protesting?"}, {"response": 44, "author": "TIM", "date": "Wed, Nov 25, 1998 (13:21)", "body": "Perhaps they did not like dinner that night. Or they might have sensitive ears."}, {"response": 45, "author": "riette", "date": "Thu, Nov 26, 1998 (02:07)", "body": "OOPS - have I been swearing too much again?!"}, {"response": 46, "author": "TIM", "date": "Thu, Nov 26, 1998 (02:43)", "body": "No, Riette. You don't ever swear too much. I simply meant that a proper rain dance is very noisy."}, {"response": 47, "author": "riette", "date": "Thu, Nov 26, 1998 (11:07)", "body": "You have no IDEA! ha-ha!"}, {"response": 48, "author": "TIM", "date": "Thu, Nov 26, 1998 (17:50)", "body": "Riette, I have an idea, but it's just an idea. When you get here, you will have to show me."}, {"response": 49, "author": "riette", "date": "Fri, Nov 27, 1998 (01:55)", "body": "Only if it should rain."}, {"response": 50, "author": "TIM", "date": "Fri, Nov 27, 1998 (02:01)", "body": "Riette, you could do it inside."}, {"response": 51, "author": "riette", "date": "Fri, Nov 27, 1998 (16:14)", "body": "And where will I get the rain from?"}, {"response": 52, "author": "TIM", "date": "Fri, Nov 27, 1998 (16:24)", "body": "Riette, you don't get rain. It happens."}, {"response": 53, "author": "riette", "date": "Sat, Nov 28, 1998 (01:34)", "body": "Outside, yes. But how does it 'just happen' inside? I have to stand under the shower??"}, {"response": 54, "author": "TIM", "date": "Sat, Nov 28, 1998 (01:43)", "body": "Riette, You must have faith. Ask anyone that lives where it rains a lot. The trick is not so much getting it to rain inside, It's keeping it from raining inside all the time!!"}, {"response": 55, "author": "riette", "date": "Sat, Nov 28, 1998 (15:48)", "body": "Ha-ha! That makes sense! Then you'd better pray that your roof leaks, 'cos I'm not doing any kind of raindance without rain!"}, {"response": 56, "author": "TIM", "date": "Sat, Nov 28, 1998 (15:53)", "body": "OK Riette, if neccessary, we'll manufacture rain."}, {"response": 57, "author": "riette", "date": "Sun, Nov 29, 1998 (02:10)", "body": "It's got to be real - artificial rain makes me very shy."}, {"response": 58, "author": "TIM", "date": "Sun, Nov 29, 1998 (02:15)", "body": "Define \"Artificial\" Riette, please."}, {"response": 59, "author": "riette", "date": "Mon, Nov 30, 1998 (02:01)", "body": "Rain that comes from sources other than clouds. That's about as clearly as I am willing to define it without your laughing like that again!"}, {"response": 60, "author": "TIM", "date": "Mon, Nov 30, 1998 (02:13)", "body": "HNNMMM Clouds. No problem, Riette."}, {"response": 61, "author": "riette", "date": "Mon, Nov 30, 1998 (02:13)", "body": "Dare I ask what you have in mind?"}, {"response": 62, "author": "TIM", "date": "Mon, Nov 30, 1998 (02:13)", "body": "Clouds, Riette, different kinds of clouds."}, {"response": 63, "author": "riette", "date": "Tue, Dec  1, 1998 (01:50)", "body": "Coloured ones too?"}, {"response": 64, "author": "MarciaH", "date": "Sat, Jul  3, 1999 (01:09)", "body": "Jellyfish Salad"}, {"response": 65, "author": "MarciaH", "date": "Sat, Jul  3, 1999 (01:31)", "body": "Sorry to interrupt the rain dance, but if you eliminate Spam and Vienna Sausages Hawaii will starve. That is gourmet food over here - along with Velveeta cheese!"}, {"response": 66, "author": "KitchenManager", "date": "Sat, Jul  3, 1999 (02:23)", "body": "I now have a reason not to visit the islands..."}, {"response": 67, "author": "MarciaH", "date": "Sat, Jul  3, 1999 (15:23)", "body": "Now I am most unhappy."}, {"response": 68, "author": "MarciaH", "date": "Sat, Jul  3, 1999 (15:26)", "body": "OT, Food that comes in cans with nozzles attached. (spray cheese?! whipped whatever, etc)"}, {"response": 69, "author": "KitchenManager", "date": "Sat, Jul  3, 1999 (16:45)", "body": "you'll confuse people here...for those who don't know, OT means on topic..."}, {"response": 70, "author": "MarciaH", "date": "Sat, Jul  3, 1999 (19:48)", "body": "Sorry....(...*flog*....*bash*......) I shall try to remember to write out my words next time, thus eliminating this problem."}, {"response": 71, "author": "KitchenManager", "date": "Sat, Jul  3, 1999 (23:31)", "body": "nah...once we know, we'll use them too...and make up new ones!!! some of us are like that, you know..."}, {"response": 72, "author": "autumn", "date": "Sun, Jul  4, 1999 (01:35)", "body": "We're good like that you know! As a vegetarian, I know I should find the concept of jellyfish salad offensive, but I can't help but think it's hardly an animal. It's like one step above an amoeba. How weird is that?"}, {"response": 73, "author": "KitchenManager", "date": "Sun, Jul  4, 1999 (02:16)", "body": "*silence*"}, {"response": 74, "author": "MarciaH", "date": "Sun, Jul  4, 1999 (03:03)", "body": "An amoeba is not an animal? Are we talking souls or concept of animal, veggie and mineral? Justify away, Dear! That is how we survive! I'll even offer to help; I am sure the *silent* wer would also!"}, {"response": 75, "author": "aschuth", "date": "Mon, Jul  5, 1999 (05:41)", "body": "If you're on that level, Marcia, you'll surely cause some heartbreak - how about the bakteria in cheese, bread dough and the like? They are, after all, alive. If \"no soul\" qualifies what we can eat, I'm sure staff around this madhouse (superstar, of course) could come up with a list long enough to seriously feed the whole wide world on a diet of ARTISTS WITHOUT SOUL . De nada."}, {"response": 76, "author": "MarciaH", "date": "Mon, Jul  5, 1999 (14:28)", "body": "Oh no, Alex, that was entirely tongue-in-cheek. I am a devoutly carniverous omnivor and I need to be to survive. I was just questioning how far the others were willing to go in the attempt to prevent infliction of pain on fellow animals. Funny how we can cause mass extinction of humans in the name of defending what is \"right\" (name any war) but we dare not eat a humanely killed animal. I do not understand - but that is surely another topic in here somewhere, which has also degenerated into a sex thera y session..."}, {"response": 77, "author": "aschuth", "date": "Mon, Jul  5, 1999 (14:52)", "body": "What? SEX? Where? *Looking around* What? Where? (Marcia, but what Are we going to do with all the e.g. musicians without soul, we surely can't let them go to waste like that!)"}, {"response": 78, "author": "stacey", "date": "Mon, Jul  5, 1999 (16:11)", "body": "OT... (thanks Marcia!) the jellyfish salad didn't 'look' offensive to me... is it the taste or the texture that you believe pigeonholed it into this category?"}, {"response": 79, "author": "MarciaH", "date": "Mon, Jul  5, 1999 (17:15)", "body": "Alex,(*also looking around*) I have not seen any...but always hoping...! Haven't a clue about using those superfluous musicians there. Perhaps wer could whip a tasty sauce for them and they could be served. What I am still afraid of is if they will feel pain. Pain is the paramount question in the minds of the truly whacked-out! (quite welcome, m'dear!) As to the Jellyfish - I do not know anyone who has tasted it, but this weekend's Little League games should give me ample opportunity of meeting someone who can shed some light as to taste and texture. I put them in this category since, when offered by me at a party in Drool, they were so offended they relegated the salad to a distant table where the poi and Spam were housed. I though it might be universal, but now I am most curious!"}, {"response": 80, "author": "riette", "date": "Tue, Jul 13, 1999 (13:50)", "body": "The thing that sounds offensive about eating a jellyfish (even in salad) is that it is going to be a salty sort of jelly. That's the weird thing."}, {"response": 81, "author": "MarciaH", "date": "Tue, Jul 13, 1999 (18:34)", "body": "...and gray. I don't think I eat much that is gray and rubbery..."}, {"response": 82, "author": "riette", "date": "Wed, Jul 14, 1999 (14:17)", "body": "I guess it would be good practise to chew on a used condom beforehand!"}, {"response": 83, "author": "MarciaH", "date": "Sat, Jul 24, 1999 (20:07)", "body": "Are they gray???"}, {"response": 84, "author": "riette", "date": "Sun, Jul 25, 1999 (02:32)", "body": "Only when having been used properly!"}, {"response": 85, "author": "MarciaH", "date": "Sun, Jul 25, 1999 (15:25)", "body": "...Oh!....Ree, I have so many questions...I lead a very sheltered life...but that is definitely way Off topic!"}, {"response": 86, "author": "riette", "date": "Sun, Jul 25, 1999 (16:55)", "body": "Well, not exactly. I defenitely categorize gray used condoms under 'Food that should not be' - don't you??"}, {"response": 87, "author": "KitchenManager", "date": "Sun, Jul 25, 1999 (23:48)", "body": "if I showed up at a dinner party where they were served, or found one in my salad at a restaurant, yes, I would..."}, {"response": 88, "author": "MarciaH", "date": "Sun, Jul 25, 1999 (23:54)", "body": "This is happy news, indeed..."}, {"response": 89, "author": "riette", "date": "Mon, Jul 26, 1999 (03:43)", "body": "Indeed! After all, it would take ages and ages to chew such a thing into a state where it can be swallowed."}, {"response": 90, "author": "MarciaH", "date": "Mon, Jul 26, 1999 (12:41)", "body": "I also imagine that the nutritive value is somewhere around nil unless you count the filler..."}, {"response": 91, "author": "autumn", "date": "Fri, Jul 30, 1999 (00:24)", "body": "Ewwwwww!!!!!!!!1"}, {"response": 92, "author": "MarciaH", "date": "Fri, Jul 30, 1999 (17:46)", "body": "Sorry, but I was trying to bring it back on topic...*lol*"}, {"response": 93, "author": "aschuth", "date": "Thu, Aug  5, 1999 (05:03)", "body": "You girls never cease to amaze me - boldly stomp where men and angels would fear to tread..."}, {"response": 94, "author": "MarciaH", "date": "Thu, Aug  5, 1999 (11:49)", "body": "Oh! You mean this can be read by just *anyone*...?! Oooops!"}, {"response": 95, "author": "WERoland", "date": "Sun, Aug 28, 2005 (16:51)", "body": "Yep, however, it seems few are willing to continue in such a thread..."}, {"response": 96, "author": "MarciaH", "date": "Sat, Oct  1, 2005 (19:47)", "body": "I was considering adding CFS but... of course we want to continue the conversation ! NO matter how trivial food conference Main Menu Thanks!"}]}, {"num": 29, "subject": "Constructive criticism for the conference host(s)...", "response_count": 102, "posts": [{"response": 2, "author": "autumn", "date": "Sun, Apr 19, 1998 (18:15)", "body": "I for one think you are doing a great job, wer! Good topics and good conversation. Isn't that what goes best with a well-prepared meal?"}, {"response": 3, "author": "stacey", "date": "Mon, Apr 20, 1998 (01:03)", "body": "nudity goes well with a well prepared meal!"}, {"response": 5, "author": "stacey", "date": "Wed, Apr 22, 1998 (16:21)", "body": "of some sort anyway!"}, {"response": 7, "author": "stacey", "date": "Thu, Apr 23, 1998 (15:15)", "body": "*chortle*"}, {"response": 9, "author": "stacey", "date": "Fri, Apr 24, 1998 (09:40)", "body": "but it just might work!"}, {"response": 10, "author": "suzanne", "date": "Thu, Apr 30, 1998 (14:51)", "body": "ok"}, {"response": 12, "author": "CotC", "date": "Sat, May 16, 1998 (11:58)", "body": "Re response 6: Couldn't all the choking and snotring present a potential giggling hazard?"}, {"response": 13, "author": "CotC", "date": "Sat, May 16, 1998 (11:59)", "body": "Re response 6: Couldn't all the choking and snorting present a potential giggling hazard?"}, {"response": 14, "author": "riette", "date": "Thu, May 28, 1998 (15:47)", "body": "Snort, giggle and choke at the same time? Sounds more like a potential killer to me!"}, {"response": 15, "author": "CotC", "date": "Mon, Jun  1, 1998 (16:26)", "body": "Or all that choking might produce quite the snotring. I really should proofread, shouldn't I?..."}, {"response": 16, "author": "riette", "date": "Mon, Jun  1, 1998 (17:12)", "body": "HA-HA!!! You warm the heart of my cockles. OOPS!!!!"}, {"response": 17, "author": "CotC", "date": "Tue, Jun  2, 1998 (13:14)", "body": "Actual, serious question: What's a cockle? I've heard of cockleshells, but I don't think there are any in your heart. Well, not in mine, anyway... :-)"}, {"response": 18, "author": "riette", "date": "Tue, Jun  2, 1998 (13:57)", "body": "Well now, Tommy, don't blush, but a cockle is that little object forming the centre part of your . . . kitchen. It's a stove."}, {"response": 19, "author": "stacey", "date": "Tue, Jun  2, 1998 (14:58)", "body": "stoveshells???"}, {"response": 20, "author": "riette", "date": "Tue, Jun  2, 1998 (16:51)", "body": "No, those are different cockles - Irish cockles, like from the sea. Cockle is also another word for 'fold'. No, you don't cockle a piece of paper, but that's where the heart's cockle comes from. Shit, THAT'S the one Tommy meant?? Sorry, but it's damned hard to concentrate on decent things. I know you'll understand . . ."}, {"response": 21, "author": "KitchenManager", "date": "Thu, Jun 25, 1998 (09:46)", "body": "Well, web users, how is the new look? Do you like, dislike, or not care?"}, {"response": 22, "author": "stacey", "date": "Thu, Jun 25, 1998 (14:43)", "body": "like... but it takes longer to load on this forsaken machine!!! (thanks WER for beautifying this virtual community!)"}, {"response": 23, "author": "riette", "date": "Thu, Jun 25, 1998 (16:35)", "body": "applauding visciously!"}, {"response": 24, "author": "autumn", "date": "Fri, Jul  3, 1998 (23:57)", "body": "What a visual treat!"}, {"response": 25, "author": "KitchenManager", "date": "Sat, Jul  4, 1998 (00:56)", "body": "Hey, baby! Glad you're back... so you like?"}, {"response": 26, "author": "autumn", "date": "Sun, Jul  5, 1998 (00:54)", "body": "Yeah, it's really bitchin'!! *smile*"}, {"response": 27, "author": "KitchenManager", "date": "Sun, Jul  5, 1998 (00:57)", "body": "how about restaurants and genx?"}, {"response": 28, "author": "autumn", "date": "Sun, Jul  5, 1998 (23:50)", "body": "Restaurants I like, genx I haven't been to since I got back from vacation. I saw how many new messages there were there and started having chest pains. This internet thing is like a part-time job!"}, {"response": 29, "author": "jgross", "date": "Mon, Jul  6, 1998 (00:07)", "body": "and i dunno how to give a massage to a chest. i mean it's pretty difficult. and delicate and stuff. i wouldn't even ever wanna try. i'm afraid. it's pretty risky. all those things are things to consider. bing bing bing lotsa strange sounds to hear around here, though i'll just go do that and i'll be running along now"}, {"response": 30, "author": "autumn", "date": "Mon, Jul  6, 1998 (01:18)", "body": "I'm dying to know what your favorite cookbook is, Jim..."}, {"response": 31, "author": "jgross", "date": "Mon, Jul  6, 1998 (15:41)", "body": "Autumn, please don't die. your life wants to live as much as we all want it to. we want it all the way over the brim....in deluges. your life swivels our office chairs. your life pokes its head in our door and slips us the sly grin. your life walks in among the olive trees, moving in silent passion with the moon your life tells stories in the dark in between forks of heat lightning. your life makes hoot owls call and tugboats crawl for a closer, longer time with you. your life takes the leper angels by the hand, gets them into their pajamas and has them jiggling and wiggling through the wildest joyful smiles they ever knew. your life takes us into the rain and up go the Umbrellas of Cherbourg and we don't get wet, we just get soaked in the evocative way your singing voice summons to us to look over the sheer cliffs and take off and fly in our dreams your life is purty, and purty big (it blocks the road so we have to stop and go off the beaten track where we find you again over there, sittin', chewin' on a straw, lettin' us have one a yer dry throaty cackles). your life rakes and shovels the gunk outa our minds. your life, no matter where it happens to be, always knows the best place to go to, to take a poop. your life knows how to treat gentle creatures to a date out at the dirt track. your life kisses awake what surges up from down under, and we don't know how long it's been buried there, but we sure hear the thunder. your life listens when a toothless woman cries through her despair, you hold her hands in yours as she softens her glare. your life wonders about things when they go wrong, but by the time they feel your presence, they're already singin' yer song. your life sidesteps incredible accidents and long indecisions along the way of the intuitive journey. your life is the one that can write a thank-you note at an inconsolable hour, coaxing the external soul to come inside and feel the power. your life hears Picasso snoring in his sleep, so you lay down beside him and with yours you tickle his feet. your life opens up my favorite cookbook, Bean Soups To Eat At Operas, and just reads and reads from the most nutritious recipes it's got."}, {"response": 32, "author": "autumn", "date": "Thu, Jul  9, 1998 (00:11)", "body": "(speechless)"}, {"response": 33, "author": "riette", "date": "Thu, Jul  9, 1998 (02:06)", "body": "That happens."}, {"response": 34, "author": "KitchenManager", "date": "Sat, Oct 24, 1998 (15:05)", "body": "So, what do I needs to do to spiffen this place up again? Make it a world-class destination and all, don't you know..."}, {"response": 35, "author": "riette", "date": "Sun, Oct 25, 1998 (01:06)", "body": "Take pictures of some of your culinary creations, and post them for us to drool over."}, {"response": 36, "author": "KitchenManager", "date": "Sun, Oct 25, 1998 (08:32)", "body": "I, um, don't have the right equipment..."}, {"response": 37, "author": "riette", "date": "Mon, Oct 26, 1998 (03:25)", "body": "YOU DON'T HAVE A CAMERA??"}, {"response": 38, "author": "KitchenManager", "date": "Wed, Nov 18, 1998 (20:18)", "body": "(just a quickie to see if this thing is gonna let me post...)"}, {"response": 39, "author": "riette", "date": "Thu, Nov 19, 1998 (01:57)", "body": "It DID. What's wrong?"}, {"response": 40, "author": "KitchenManager", "date": "Fri, Nov 20, 1998 (00:17)", "body": "apparently nothing with this topic..."}, {"response": 41, "author": "riette", "date": "Fri, Nov 20, 1998 (01:39)", "body": "Well, the spring has such a life of its own, the problem was probably hormonal..."}, {"response": 42, "author": "KitchenManager", "date": "Fri, Nov 20, 1998 (10:48)", "body": "could very well be..."}, {"response": 43, "author": "TIM", "date": "Fri, Nov 20, 1998 (10:52)", "body": "Without a doubt. Or maybe it was one of the gremlins hiding in the system."}, {"response": 44, "author": "riette", "date": "Sat, Nov 21, 1998 (01:24)", "body": "Staggering! You're just such so FULL of insight!"}, {"response": 45, "author": "TIM", "date": "Sat, Nov 21, 1998 (01:24)", "body": "Other people have told me that I was full of it before. And I've been told that I was full of other things, but never insight. I thank you for your choice of words. As far as Insight goes, however, this is something else. Living with the computers that run this web site, I can tell you that these are the most tempermental machines I've seen in a long time."}, {"response": 46, "author": "terry", "date": "Sat, Nov 21, 1998 (22:51)", "body": "Thank goodness these aren't the computers that run the website, those babies are sitting downtown in the Colorado building running BSDI UNIX and have been for many years. This www machine is a bit tempermental about dates, but we continue to baby it, and access and barton along. Amazing how they run year in and year out unattended, unlike the Windows boxes in this house. I'll be doing some motherboard and other upgrades to the systems here to get them more reliable. In fact, we may go to Windows Terminal Server so they all can take advantage of a single high speed server."}, {"response": 47, "author": "KitchenManager", "date": "Sun, Nov 22, 1998 (01:07)", "body": "why must you tease me so?"}, {"response": 48, "author": "TIM", "date": "Sun, Nov 22, 1998 (04:50)", "body": "It's fun!!!"}, {"response": 49, "author": "riette", "date": "Mon, Nov 23, 1998 (01:49)", "body": "I love male bonding!!"}, {"response": 50, "author": "TIM", "date": "Mon, Nov 23, 1998 (01:55)", "body": "Matter of fact, I'm kind of partial to it myself."}, {"response": 51, "author": "riette", "date": "Mon, Nov 23, 1998 (08:00)", "body": "Now, why would that be?"}, {"response": 52, "author": "TIM", "date": "Mon, Nov 23, 1998 (11:50)", "body": "Kind of a guy thing, I suppose. Now don't get me wrong, Riette, I'm not one of those nuts, that goes out beating each other on the chest, and howling at the trees, not yet anyway. Actually howling at the trees sounds rather attractive, I think I'll try that."}, {"response": 53, "author": "riette", "date": "Tue, Nov 24, 1998 (01:35)", "body": "I can just about handle that. As long as you don't wee on them!"}, {"response": 54, "author": "TIM", "date": "Tue, Nov 24, 1998 (01:46)", "body": "On the tree, no, behind the tree, maybe"}, {"response": 55, "author": "riette", "date": "Wed, Nov 25, 1998 (02:08)", "body": "Oh, well, you're not so big after all then, are you? I mean if you can hide your equipment behind a tree and all - NOT that size matters!"}, {"response": 56, "author": "TIM", "date": "Wed, Nov 25, 1998 (10:23)", "body": "HA HAAA HA! Have you ever seen a Redwood tree? Have you ever seen a Sequoiah tree? We have trees over here, that are so big that they cut a tunnel through, for cars to drive through."}, {"response": 57, "author": "riette", "date": "Wed, Nov 25, 1998 (11:39)", "body": "Do you often go to where they cut tunnels through Redwood and Sequoiah trees for a wee? People, I don't know this guy, really!"}, {"response": 58, "author": "TIM", "date": "Wed, Nov 25, 1998 (13:23)", "body": "All right Riette!! Got me. I did not think of that. Oh well. GOOD ONE!!"}, {"response": 59, "author": "riette", "date": "Thu, Nov 26, 1998 (02:08)", "body": "No, I mean, let it not be for me to say where you relief yourself; a habit's a habit, and yours is one mighty peculiar one!"}, {"response": 60, "author": "TIM", "date": "Thu, Nov 26, 1998 (02:46)", "body": "Riette, If I'm to travel 1600km every time I need to piss, I'm going to need a really fast plane."}, {"response": 61, "author": "riette", "date": "Thu, Nov 26, 1998 (11:09)", "body": "HA-HA!!!!!!!!!!! I always find it more practical to just sit behind the car's wheel - nobody thinks of looking there."}, {"response": 62, "author": "TIM", "date": "Thu, Nov 26, 1998 (17:52)", "body": "That is true, Riette. But doesn't the car get to smelling funny after a while?"}, {"response": 63, "author": "riette", "date": "Fri, Nov 27, 1998 (01:57)", "body": "NO! Not IN the car! Behind the front or rear wheel furthest from the road! On the OUTSIDE!"}, {"response": 64, "author": "TIM", "date": "Fri, Nov 27, 1998 (02:03)", "body": "Riette! Gotcha!!! Ha HAA HAAA!"}, {"response": 65, "author": "riette", "date": "Fri, Nov 27, 1998 (16:15)", "body": "At least now you know, and won't be shocked when it happens."}, {"response": 66, "author": "TIM", "date": "Fri, Nov 27, 1998 (16:26)", "body": "Riette, you would have to do something really outlandish to shock me."}, {"response": 67, "author": "riette", "date": "Sat, Nov 28, 1998 (01:35)", "body": "I've noticed!"}, {"response": 68, "author": "TIM", "date": "Sat, Nov 28, 1998 (01:44)", "body": "Ha HA HAA! OH Riette, what can you mean?"}, {"response": 69, "author": "riette", "date": "Sun, Nov 29, 1998 (02:12)", "body": "\ufffdgiggle\ufffd Oh, you KNOW, Tim!"}, {"response": 70, "author": "TIM", "date": "Sun, Nov 29, 1998 (02:17)", "body": "OH THAT!! OK Riette."}, {"response": 71, "author": "riette", "date": "Mon, Nov 30, 1998 (02:03)", "body": "Yeah, THAT! I just thought of something. If you're 2 meters tall - what size shoe do you wear, Tim??"}, {"response": 72, "author": "TIM", "date": "Mon, Nov 30, 1998 (02:15)", "body": "This is the European size: 49 , Riette, I had to mention that I was using Euro Measure because in the US It's a 14."}, {"response": 73, "author": "riette", "date": "Mon, Nov 30, 1998 (02:15)", "body": "Holy Holy!! Hey, I could just use one of your slippers as a boat!"}, {"response": 74, "author": "TIM", "date": "Mon, Nov 30, 1998 (02:15)", "body": "Riette, you probably could. But then there isn't much you can't do."}, {"response": 75, "author": "riette", "date": "Tue, Dec  1, 1998 (01:59)", "body": "I can't bake bread!"}, {"response": 76, "author": "TIM", "date": "Tue, Dec  1, 1998 (02:04)", "body": "Sure you can Riette, It's simple, I'll show you how."}, {"response": 77, "author": "riette", "date": "Tue, Dec  1, 1998 (14:00)", "body": "Thank you. What I can't figure out is how to get it to grow big like that. It doesn't work the same way as some other things, does it? Because I knead and knead and knead, and NOTHING happens!"}, {"response": 78, "author": "TIM", "date": "Tue, Dec  1, 1998 (21:54)", "body": "Riette, after knead and knead, let it sit for about an hour in a warm moist environment."}, {"response": 79, "author": "riette", "date": "Wed, Dec  2, 1998 (01:49)", "body": "But I only want it to raise, not to spit at me!"}, {"response": 80, "author": "TIM", "date": "Wed, Dec  2, 1998 (01:55)", "body": "Riette, we used to put our bread into a steam cabinet set for 90F. That is about 31C"}, {"response": 81, "author": "riette", "date": "Wed, Dec  2, 1998 (12:10)", "body": "Oh, THAT'S how you meant it! And where am I supposed to find a steam cabinet, young man??"}, {"response": 82, "author": "TIM", "date": "Wed, Dec  2, 1998 (13:19)", "body": "Riette: close the door to your bath. Turn the shower on hot for 10 min. Shut the shower off. Put the bread in the bathroom, and close the door."}, {"response": 83, "author": "KitchenManager", "date": "Wed, Dec  2, 1998 (13:29)", "body": "Excellent substitution, Tim."}, {"response": 84, "author": "TIM", "date": "Wed, Dec  2, 1998 (15:44)", "body": "Thank you, I learned to cook on a wood stove, where all you had to do to get bread to rise, was put the bread pan in a pan of water, and place it in the warming closet, leaving the door partially open. Now we got all these gadgets, there's no warming closet on the stove anymore, and nobody knows how to do anything. I also miss the hot water reservoir. Nothing like it for a Quick cup of hot chocolate."}, {"response": 85, "author": "KitchenManager", "date": "Wed, Dec  2, 1998 (16:45)", "body": "I learned to cook on a campfire...never have adjusted to electric for cooking."}, {"response": 86, "author": "riette", "date": "Thu, Dec  3, 1998 (01:17)", "body": "Are you serious, Wer?? You cook on these gas stoves with the big blue flame? Those things make no sense to me at all."}, {"response": 87, "author": "KitchenManager", "date": "Thu, Dec  3, 1998 (10:10)", "body": "Yep, I be serious...electric is too hard to judge what's going on..."}, {"response": 88, "author": "TIM", "date": "Thu, Dec  3, 1998 (13:27)", "body": "I find that with electric, you have almost no control over heat."}, {"response": 89, "author": "wolf", "date": "Sun, Aug 29, 1999 (11:11)", "body": "k, i haven't been here in a looooooong time, so tell me, how long has the new stuff been up? it looks great!!"}, {"response": 90, "author": "MarciaH", "date": "Sun, Aug 29, 1999 (11:58)", "body": "I found it yesterday morning when I first went in to check for new posts and to put more recipes in the Spring Cookbook. It was done around 6am Hawaiian time Really gorgeous, huh?! I want something new for Geo now!!! It looks so sterile in there now compared with this! Great job!!! *smile*"}, {"response": 91, "author": "riette", "date": "Tue, Aug 31, 1999 (08:37)", "body": "Truly delicious."}, {"response": 92, "author": "terry", "date": "Sun, Oct  9, 2005 (17:22)", "body": "Not a crit. wer 'o land, what was that cool search engine url again?"}, {"response": 93, "author": "WERoland", "date": "Sun, Oct  9, 2005 (18:57)", "body": "http://www.bananaslug.com/"}, {"response": 94, "author": "wolf", "date": "Sun, Oct  9, 2005 (18:59)", "body": "i think i'm low on the intelligence rating on my biorythm...what's this for? we can search for weird things that google misses?"}, {"response": 95, "author": "weroland", "date": "Sun, Oct  9, 2005 (19:02)", "body": "nope, it adds random keywords to the ones you input to provide (hopefully) results you might have missed otherwise"}, {"response": 96, "author": "wolf", "date": "Sun, Oct  9, 2005 (19:04)", "body": "maybe i have to try it instead of asking questions....."}, {"response": 97, "author": "wolf", "date": "Sun, Oct  9, 2005 (19:05)", "body": "ok, i put in \"tack collectors\" and this is what it decided my additional word should be: Results for: tack collectors Random seed word: echo now let me ask you sumtin' DOES THAT MAKE ANY SENSE?"}, {"response": 98, "author": "weroland", "date": "Sun, Oct  9, 2005 (19:05)", "body": "what fun would that be?"}, {"response": 99, "author": "wolf", "date": "Sun, Oct  9, 2005 (19:06)", "body": "as you can see by my last response, it makes no sense to me......"}, {"response": 100, "author": "wolf", "date": "Sun, Oct  9, 2005 (19:06)", "body": "so how does \"it\" decide what additional information needs to be added to my original search?"}, {"response": 101, "author": "weroland", "date": "Sun, Oct  9, 2005 (19:07)", "body": "if it made sense to you, you wouldn't need it as you'd redefine your own searches"}, {"response": 102, "author": "weroland", "date": "Sun, Oct  9, 2005 (19:07)", "body": "I don't know the algorythm(sp?) it uses, just its lists of seed words which it lists on the main page"}, {"response": 103, "author": "wolf", "date": "Sun, Oct  9, 2005 (19:13)", "body": "i guess.......interesting though....the websites it brought up had nothing to do with what i was looking for! those subjects on the side are the algorythms? (i didn't explore much, can you tell?)"}, {"response": 104, "author": "WERoland", "date": "Sun, Oct  9, 2005 (19:30)", "body": "nope, subsets of the random word lists"}, {"response": 105, "author": "MarciaH", "date": "Sun, Oct  9, 2005 (22:33)", "body": "Oh the possibilities! I tried volcano eruption and got measuring because I chose the Current words news as my category of choice. It works. However echo with seeds is very off the wall. They have no \"science\" choice. They need one."}, {"response": 106, "author": "wolf", "date": "Sun, Oct  9, 2005 (22:42)", "body": "so i need to find the correct category off to the left when doing my search?"}, {"response": 107, "author": "MarciaH", "date": "Mon, Oct 10, 2005 (22:12)", "body": "for the volcanoes, I tried lots of stuff including the new agey topics and your results will vary - it is kinda funny doing it that way. food conference Main Menu Thanks!"}]}, {"num": 3, "subject": "What I cooked today", "response_count": 178, "posts": [{"response": 1, "author": "KitchenManager", "date": "Thu, Nov  7, 1996 (21:29)", "body": "Well, actually, I answered this on the what I ate today topic. I promise to pay more attention in the future. WER"}, {"response": 2, "author": "terry", "date": "Thu, Nov  7, 1996 (21:31)", "body": "I popped a couple of French bread pizzas in the wave. No stove here yet. I just moved in."}, {"response": 3, "author": "KitchenManager", "date": "Wed, Nov 20, 1996 (13:08)", "body": "Today, I cooked fifty-five pounds of meatballs and twenty-two quarts of onions and herbs for a sauce base. Short shift at work."}, {"response": 4, "author": "KitchenManager", "date": "Thu, Mar 20, 1997 (11:28)", "body": "Today, I made a Marinara sauce with mushrooms for the Clean Water Action charity spaghetti dinner tonight at the Austin Nature Center. Wish me luck. WER"}, {"response": 5, "author": "KitchenManager", "date": "Sat, Mar 29, 1997 (12:25)", "body": "Well, I didn't win, but I did come in fourth, which is one better than I did at Central Market's gumbo contest. WER"}, {"response": 6, "author": "terry", "date": "Sat, Mar 29, 1997 (12:53)", "body": "Congratulations! What was your prize? What was the recipe?"}, {"response": 7, "author": "KitchenManager", "date": "Sun, Mar 30, 1997 (10:21)", "body": "No prize past third. Don't have the recipe on me, will post next time around. Thanks. WER"}, {"response": 8, "author": "KitchenManager", "date": "Sun, Mar 30, 1997 (19:44)", "body": "As promised, here it is. Sorry it is for bulk, but well, you know. Ingredients: 1/2 ounce dried wood ear mushrooms 3 quarts chopped fresh mushrooms 1 quart Burgundy 1 quart water 1/2 pound golden Italian mushrooms 1 cup minced fresh parsley 1 cup grated carrots 1 bunch chopped green onions 1/4 cup fresh oregano, leaves only 1 tablespoon minced garlic 2 teaspoons dry oregano 1 teaspoon each ground black pepper and dry rosemary 1/2 teaspoon each salt and crushed red pepper 4 quarts prepared Marinara or spaghetti sauce 1 cup chopped roasted red bell pepper 1/4 cup bread crumbs Directions: Soak dried mushrooms for thirty minutes in warm water. Remove, rinse, and mince. Place in large sauce pot along with next 14 ingredients. Bring mixture to a boil, stirring occasionally, reduce heat and simmer for fifteen minutes. Strain, reserve vegetables and return liquid to pot over high heat and reduce by one quarter. Add remaining three ingredients, reduce heat, and simmer for thirty minutes, stirring occasionally. Add reserved mushroom mixture to sauce and return to simmer. Serve hot over favorite pasta. Yield: Approximately six quarts. Enjoy! WER"}, {"response": 9, "author": "stacey", "date": "Tue, Oct  7, 1997 (09:24)", "body": "Last night I experimented in the kitchen. I had leftover green chiles and just a little bit of rice and some cheese, but I wanted to make this rice dish. (What an eloquent way of stating it) ANYWAY, I decided to add a few more ingredients and see what happened. I added the green chiles (pureed), sour cream, rice, shredded cheese, tomatos, and several eggs and baked for about 40 minutes ... a delicious casserole."}, {"response": 10, "author": "KitchenManager", "date": "Fri, Oct 10, 1997 (05:32)", "body": "Well, the usual here at work with the high points being: 13 meat calzones Spaghetti and Meatballs for 123 out at MCI Tiramisu WER"}, {"response": 11, "author": "stacey", "date": "Fri, Oct 10, 1997 (10:19)", "body": "meatballs en masse!"}, {"response": 12, "author": "terry", "date": "Sat, Oct 11, 1997 (18:51)", "body": "Wow, what was going on out at MCC on a Saturday?"}, {"response": 13, "author": "KitchenManager", "date": "Mon, Oct 13, 1997 (00:25)", "body": "They like to keep their employees on site, so sometimes wese gets ta serves dem lunch. For the true meatballs en masse, every Wednesday we make them starting with 50 lbs o' ground beef. WER"}, {"response": 14, "author": "stacey", "date": "Mon, Oct 13, 1997 (09:39)", "body": "yikes! cooking this a.m. was non-existant. A late start means a cup of yogurt to go!"}, {"response": 15, "author": "terry", "date": "Mon, Oct 13, 1997 (13:13)", "body": "I grabbed scrambled eggs, hash browns and biscuits w/ gravy for breakfast. Thinking of lunch in 20 minutes."}, {"response": 16, "author": "KitchenManager", "date": "Mon, Oct 13, 1997 (23:17)", "body": "Well, I had orders to go for 97 today before we got one sit down customer. WER"}, {"response": 17, "author": "terry", "date": "Tue, Oct 14, 1997 (06:06)", "body": "Tells you something about the pace of life in Austin these days. Not the kind of stats you see in a slacker town."}, {"response": 18, "author": "stacey", "date": "Tue, Oct 14, 1997 (08:37)", "body": "Sitting down to eat does not imply slackerdom to me. To enjoy a meal, I believe it is imperative that you sit and savor. Relax and eat comfortably... BTW I usually \"grab\" lunch too -- my bad."}, {"response": 19, "author": "terry", "date": "Tue, Oct 14, 1997 (13:48)", "body": "I agree, I like to be in a comfortable setting, if I'm by myself, a newspaper is very comforting, or at least something to read and I like to have my daytimer handy."}, {"response": 20, "author": "KitchenManager", "date": "Tue, Oct 14, 1997 (23:25)", "body": "Those 97 were only two orders, too! WER"}, {"response": 21, "author": "stacey", "date": "Wed, Oct 15, 1997 (09:19)", "body": "Keeps you on your toes I am sure! Speaking of the dining alone... I've just recently acquired the ability to do so comfortably. In fact, in Boston this summer, I dined at Legal Sea Foods solo. Me, a glass of wine, a cup of clam chowder and \"Oysters Legal.\" I little daunting but I enjoyed the whole affair -- delicious food, excellent company."}, {"response": 22, "author": "terry", "date": "Wed, Oct 15, 1997 (13:18)", "body": "I didn't hear about your Boston trip. How was it?"}, {"response": 23, "author": "stacey", "date": "Thu, Oct 16, 1997 (09:03)", "body": "Good. Busy. A bit lonely. I saw the B Museum of Fine Arts, Museum of Contemporary Art, MIT museum and (the best) the Science Museum! I wandered around the city, rented a car to Rockport and had lobster on the jetty, took the train to Ipswich to see some relatives... a good trip!"}, {"response": 24, "author": "stacey", "date": "Fri, Nov 14, 1997 (10:39)", "body": "Tonight I'm making vegetable soup! It's about 7 degree with a high of 18 expected... I need some warmth!"}, {"response": 26, "author": "terry", "date": "Fri, Nov 14, 1997 (11:34)", "body": "Here download some (Austin Warm Air)."}, {"response": 27, "author": "stacey", "date": "Fri, Nov 14, 1997 (12:04)", "body": "Have blankie, have kitties, the man is off on yet another business trip... Up to me to keep myself warm!"}, {"response": 28, "author": "terry", "date": "Fri, Nov 14, 1997 (13:09)", "body": "What's cookin'?"}, {"response": 30, "author": "stacey", "date": "Mon, Nov 17, 1997 (09:47)", "body": "Cooking: Vegetable soup from the real vegetable section (ie. homemade) and CHEX mix Heater: The heat is not very adjustable in a house built in 1932."}, {"response": 32, "author": "stacey", "date": "Mon, Nov 17, 1997 (10:12)", "body": "But my computer is at work!"}, {"response": 34, "author": "stacey", "date": "Mon, Nov 17, 1997 (10:23)", "body": "Is that what was making me a little hot around the panty line? Ooops! I forgot, I didn't wear any today!"}, {"response": 36, "author": "stacey", "date": "Mon, Nov 17, 1997 (10:27)", "body": "No, it would surely change. The whole house usually sits at around 60 degrees (heater fully cranked!)"}, {"response": 38, "author": "stacey", "date": "Tue, Nov 18, 1997 (10:54)", "body": "*giggle*"}, {"response": 40, "author": "stacey", "date": "Wed, Nov 19, 1997 (10:53)", "body": "yes."}, {"response": 42, "author": "stacey", "date": "Wed, Nov 26, 1997 (10:18)", "body": "Made a peach/pineapple dump cake. The easiest and one of the yummiest sweet things to make."}, {"response": 43, "author": "terry", "date": "Wed, Nov 26, 1997 (12:08)", "body": "Sounds great!"}, {"response": 45, "author": "katrina", "date": "Fri, Nov 28, 1997 (11:22)", "body": "Rutabagas and dressing."}, {"response": 46, "author": "stacey", "date": "Fri, Dec  5, 1997 (18:22)", "body": "Hiya Katrina. I take it you like rutabagas!"}, {"response": 47, "author": "katrina", "date": "Fri, Dec  5, 1997 (23:38)", "body": "Yep, sure do! Hiya Stacey."}, {"response": 48, "author": "terry", "date": "Fri, Dec  5, 1997 (23:41)", "body": "She does."}, {"response": 50, "author": "autumn", "date": "Thu, Feb 19, 1998 (13:09)", "body": "I \"cook\" oatmeal every day (microwave), but I don't really think that qualifies..."}, {"response": 51, "author": "Wolf", "date": "Thu, Feb 19, 1998 (16:02)", "body": "does opening the bag of garden salad count?"}, {"response": 53, "author": "autumn", "date": "Fri, Feb 20, 1998 (20:18)", "body": "Hey, at least my meal requires firing up a major appliance! (Or do you need to open the fridge door to get out the dressing, Wolf?)"}, {"response": 54, "author": "Wolf", "date": "Fri, Feb 20, 1998 (21:23)", "body": "you got it Autumn! Good thing the hubby loves to fix stuff to eat (otherwise, he'd probably starve--just kiddin')"}, {"response": 55, "author": "autumn", "date": "Fri, Feb 20, 1998 (21:31)", "body": "Oh, you got a chef there, eh? Mine doesn't mind once in a great while, but definitely on his terms--omelettes or pancakes is about as fancy as it gets (which are both fine by me)."}, {"response": 56, "author": "stacey", "date": "Thu, Mar 19, 1998 (22:17)", "body": "No one has cooked in awhile... BTW, the changes look groovy WER (I'm connected at home with all the bright shiny colors!) For dinner: hummus couscous w/ garlic, mushrooms and feta fresh veggies (for dipping -- shoveling -- of the hummus) baked WW tortillas (cut into triangles, substituting for pita bread) yummy, quick and easy!"}, {"response": 58, "author": "stacey", "date": "Fri, Mar 20, 1998 (09:41)", "body": "yes, i am (lucky for all of you) *smile*"}, {"response": 60, "author": "stacey", "date": "Fri, Mar 20, 1998 (10:14)", "body": "*giggle*"}, {"response": 61, "author": "autumn", "date": "Fri, Mar 20, 1998 (13:57)", "body": "No cooking, lenten supper tonight..."}, {"response": 62, "author": "stacey", "date": "Fri, Mar 20, 1998 (14:25)", "body": "i am craving bad mexican food (which is fortuitous because that's all CO has) and a magarita!"}, {"response": 63, "author": "autumn", "date": "Fri, Mar 20, 1998 (16:28)", "body": "\"Lookin' for that long lost shaker o' salt...\" Have one on me, stacey!"}, {"response": 64, "author": "riette", "date": "Thu, May 28, 1998 (12:59)", "body": "Mr. C. is acting very strangely. On Monday I made rice and meatballs for din-dins. He loved it. So I made it on Tuesday. He loved it. So I made it last night. Loved it. So I made it tonight, and all of a sudden he doesn't want it!! Men are so unpredictable!"}, {"response": 65, "author": "stacey", "date": "Thu, May 28, 1998 (16:48)", "body": "*laugh*"}, {"response": 66, "author": "autumn", "date": "Fri, May 29, 1998 (13:26)", "body": "What a cad! I suggest you not cook at all tonight in protest. :-)"}, {"response": 67, "author": "riette", "date": "Fri, May 29, 1998 (13:45)", "body": "I didn't! We had cereal and water melon for supper. I quite like to cook in the winter, but summertime I'm hopeless. But Mr. C. does his share as well, it must be said. Are you a good cook, Autumn?"}, {"response": 68, "author": "autumn", "date": "Fri, May 29, 1998 (14:13)", "body": "I am adequate. I view food's role as subsistence, so I make nutritious meals that are tasty enough to eat, but not to overeat. Cereal and watermelon is one of my specialties."}, {"response": 69, "author": "riette", "date": "Fri, May 29, 1998 (14:26)", "body": "Yeah?! ha-ha! I think your approach is probably the best. I wish I could be like that. I am lucky in that I don't put on weight except when pregnant, but I'm terrible with the kind of things I eat, and am on the whole quite 'fed up' with myself. I want to start eating more healthy foods, but don't know what or how. Have you any tips?"}, {"response": 70, "author": "autumn", "date": "Fri, May 29, 1998 (15:12)", "body": "There's about a zillion books at the library just waiting to tell you what to eat and not eat...are you health conscious about your children's food intake (what are the ages again?)"}, {"response": 71, "author": "riette", "date": "Sat, May 30, 1998 (00:52)", "body": "Yes, don't worry, I'm far better with the kids than with myself - otherwise they'll never have survived to the ripe ages of two and three. I have a book with about a hundred menues for kids and how to make it look more attractive so they'll eat it. I'm trying to prevent them from turning into slobs like myself! I'll go to the library and try and find something a little more suitable than the Afrikaner cookbook. A friend of mine once read somewhere about a banana diet, where you eat only bananas for a whole week, and this is supposed to clean out your system. After a week she was bunged up as a stuffed animal, and two kilo's heavier! Think I'll stay away from that particular one . . . ."}, {"response": 72, "author": "terry", "date": "Sat, May 30, 1998 (06:00)", "body": "My list: Diet for a Small Planet Ten Talents The Farm Vegetarian Cookbook And search the web for recipes and advice."}, {"response": 73, "author": "riette", "date": "Sat, May 30, 1998 (12:48)", "body": "THANKS! You scare me."}, {"response": 74, "author": "KitchenManager", "date": "Sun, May 31, 1998 (22:49)", "body": "More so than I do?"}, {"response": 75, "author": "riette", "date": "Mon, Jun  1, 1998 (01:06)", "body": "Not quite."}, {"response": 76, "author": "autumn", "date": "Mon, Jun  1, 1998 (21:32)", "body": "Love \"Diet for a Small Planet\", and yes, Terry and wer are a little frightening. Here are some great \"healthy\" websites: http://www.vegsource.com/recipe/ http://206.159.32.111/scripts/webx.dll?13@15.yRTZObiv^54@.ee6d313/134 http://recipes.wenzel.net/"}, {"response": 77, "author": "riette", "date": "Tue, Jun  2, 1998 (01:12)", "body": "Thanks. I'll dig deep in the garden of courage to read them . . . can't imagine life without disgusting eating habits . . ."}, {"response": 78, "author": "stacey", "date": "Thu, Jul  9, 1998 (13:47)", "body": "more like: what I cooked this week since I gave up all hope that I would get a new stove before we ran out of 'out to eat' money... salmon burgers stuffed mushroom spinach/cheese stuffed shells potato/zucchini cakes falafel oh... can't forget Mac N Cheese night! the stuffed mushrooms were 'the absolute BEST ones you've ever made' according to Brandon. I substituted crushed cracker crumbs for bread crumbs because... I was out of stale bread. I could of changed a few more things around but it's hard to tell... perhaps more garlic. More butter? The freshly dried herbs? One day I'll make my lazy arse write a receipe down."}, {"response": 79, "author": "KitchenManager", "date": "Thu, Jul  9, 1998 (14:11)", "body": "when you do, post it and I'll go get it framed for posterity..."}, {"response": 80, "author": "stacey", "date": "Thu, Jul  9, 1998 (14:12)", "body": "everyone will probably get a framed (and signed) picture of my posterior before that happens!"}, {"response": 81, "author": "KitchenManager", "date": "Thu, Jul  9, 1998 (14:15)", "body": "you'd just do that so you could say, \"You remember that picture I gave you? Yeah, well, kiss my ...\""}, {"response": 82, "author": "stacey", "date": "Thu, Jul  9, 1998 (14:19)", "body": "*laugh* that's a GREAT idea!"}, {"response": 83, "author": "KitchenManager", "date": "Thu, Jul  9, 1998 (14:23)", "body": "knew you'd like it..."}, {"response": 84, "author": "stacey", "date": "Thu, Jul  9, 1998 (14:28)", "body": "if you are so damn perceptive... why'd ya think I was mad a you? (just screwing around, as you probably already know... becuase you're 'so damn perceptive... er, was that perverted... preposterous????)"}, {"response": 85, "author": "KitchenManager", "date": "Thu, Jul  9, 1998 (14:34)", "body": "(I'm not going to say...(paranoid)) I don't know, just a weird couple of weeks on here, and I haven't been able to catch any vibes from your posts, so I just thought I'd ask..."}, {"response": 86, "author": "stacey", "date": "Thu, Jul  9, 1998 (14:41)", "body": "after assuming 'no vibes' and 'bad vibes' were synonomus! Ah HA! I see how you are. You have some nerve assuming things like that... assuming negatives about me... well, well, I'm I'm just... (er joking, if you couldn't tell) I realize freaky stuff going on can set everyone a bit on edge... S'ok. but no I'm not mad. (dogs get mad, women get angry anyway!) good to see Mr. Mike feeling better (good enough to argue with you even!) poetry is, as always, infused with passion I miss postings from Paul and Leplep... they both seem to have wandered away for a bit blah, blah, blah, I seem to have forgotten I was still in a conference and not an email. Oh well!"}, {"response": 87, "author": "KitchenManager", "date": "Thu, Jul  9, 1998 (14:50)", "body": "not assuming...just didn't know...so, I pick the worst case scenarion and start from there...usually less \"negative\" surprises that way..."}, {"response": 88, "author": "stacey", "date": "Thu, Jul  9, 1998 (14:51)", "body": "yes, Eyeore, I understand... remove the lofty expectations and you shall never fall far."}, {"response": 89, "author": "KitchenManager", "date": "Thu, Jul  9, 1998 (14:58)", "body": "kinda like crawling around when your drunk instead of walking... (yet another aside...have I been that pissy all around again that everyone has to tell me when they're joking? or is it just coincidence?)"}, {"response": 90, "author": "stacey", "date": "Thu, Jul  9, 1998 (15:00)", "body": "hmmm... a very subjective question!"}, {"response": 91, "author": "riette", "date": "Thu, Jul  9, 1998 (16:45)", "body": "Weeks like these everyone has to tell everyone when they're pi$$ing around, I think. On the whole it almost seemed like we've all been having our periods at the same time! Whatever the male equivalent of that may be!! Low sperm count, I suppose . . ."}, {"response": 92, "author": "stacey", "date": "Thu, Jul  9, 1998 (17:27)", "body": "low sperm count should never be considered a bad thing (at this point in MY life anyway!)"}, {"response": 93, "author": "riette", "date": "Thu, Jul  9, 1998 (17:39)", "body": "Not for me either. But the men - they'll probably feel different about it."}, {"response": 94, "author": "stacey", "date": "Thu, Jul  9, 1998 (18:04)", "body": "perchance they equate it to... (c'mon guys... SHARE!)"}, {"response": 95, "author": "KitchenManager", "date": "Thu, Jul  9, 1998 (22:31)", "body": "not much to share if we hafe a low sperm count..."}, {"response": 96, "author": "riette", "date": "Fri, Jul 10, 1998 (00:43)", "body": "HA-HA-HA-HA!!!!!!! Wonderful sense of humour, Wer!!"}, {"response": 97, "author": "KitchenManager", "date": "Fri, Jul 10, 1998 (00:57)", "body": "just wait...now, where's my zinc?"}, {"response": 98, "author": "stacey", "date": "Fri, Jul 10, 1998 (13:32)", "body": "thought that kept colds away... does it up the virility too?"}, {"response": 99, "author": "KitchenManager", "date": "Fri, Jul 10, 1998 (13:37)", "body": "yessum...testicles have the greatest concentration of zinc in the human body...up your zinc, up your virility...also helps with healing, which is why zinc supplementation is recommended by body piercers..."}, {"response": 100, "author": "stacey", "date": "Fri, Jul 10, 1998 (13:38)", "body": "guess I'll remove THOSE from someone's vitamin stash!"}, {"response": 101, "author": "riette", "date": "Fri, Jul 10, 1998 (16:57)", "body": "ha-ha!"}, {"response": 102, "author": "stacey", "date": "Fri, Jul 10, 1998 (17:03)", "body": "tonight i don't really feel like cooking... perhaps out to dinner for hummus, saffron rice and babaganoush!"}, {"response": 103, "author": "KitchenManager", "date": "Wed, Sep 23, 1998 (07:19)", "body": "let's see...I'm in the middle of cooking 60 chicken parmesans 60 raviolis 40 sausage and peppers 25 eggplant parmesans 6 gallons of Alfredo sauce and, um, 8 (or so) tiramisus... good thing today is my day off!"}, {"response": 104, "author": "riette", "date": "Wed, Sep 23, 1998 (12:53)", "body": "All THAT for dinner??"}, {"response": 105, "author": "terry", "date": "Wed, Sep 23, 1998 (13:14)", "body": "I didn't cook. But I had a fish sandwich with lettuce, tomato and tartar sauce, and a grapefruit juice for lunch. Breakfast was scrambled eggs, white toast w/ butter and potatoes and coffee. I'm trying to figure out a good restaurant to take Kristen to for her birthday tonight."}, {"response": 106, "author": "autumn", "date": "Wed, Sep 23, 1998 (17:02)", "body": "I took all the surplus tomatoes from my garden and made a fabulous creamy tomato soup. YUM!"}, {"response": 107, "author": "stacey", "date": "Tue, Sep 29, 1998 (07:39)", "body": "Where did ya go for the birthday ?!?! I'm preparing to 'cook' yougurt and fruit for breakfast and go out for the coffee part! Take out Thai for dinner last night... feeling supremely lazy!"}, {"response": 108, "author": "riette", "date": "Tue, Sep 29, 1998 (09:28)", "body": "Sounds nice. Will be making mock sausages tonight. How do you log in, Stacey? We miss not having you here more often."}, {"response": 109, "author": "terry", "date": "Tue, Sep 29, 1998 (19:08)", "body": "Mock sausages? We can't get enough of Stace!"}, {"response": 110, "author": "KitchenManager", "date": "Wed, Sep 30, 1998 (00:12)", "body": "although it is possible to overdose on her..."}, {"response": 111, "author": "riette", "date": "Wed, Sep 30, 1998 (06:13)", "body": "Old Boer recipe for times of drought, Terry - sausages made of beans. Love it."}, {"response": 112, "author": "terry", "date": "Thu, Oct  1, 1998 (23:16)", "body": "Wow, vegetarian sausage. Ever tried soysage?"}, {"response": 113, "author": "riette", "date": "Fri, Oct  2, 1998 (04:35)", "body": "Yes, but I don't like it so much - I find it dry. The bean sausages are great, but not to have all the time. I still love meat. I think I must be a total omnivore - eat absolutely everything.....I think! Are you vegetarian or vegan, Terry?"}, {"response": 114, "author": "terry", "date": "Fri, Oct  2, 1998 (06:18)", "body": "I was for about 20 years, now I'm fairly eclectic."}, {"response": 115, "author": "autumn", "date": "Fri, Oct  2, 1998 (23:29)", "body": "I'm getting Juliette some phony baloney from the co-op this go round--I'm desperate for original lunchbox ideas! I'm also going to try the nori sushi sea vegetable sheets, which are supposed to be very nutritious and high in calcium. Anyone have any ideas on what to do with them?"}, {"response": 116, "author": "riette", "date": "Sat, Oct  3, 1998 (04:55)", "body": "I've never heard of that, Autumn."}, {"response": 117, "author": "TIM", "date": "Sun, Nov 22, 1998 (01:38)", "body": "Perhaps I am a bit ignorant on the subject of sushi, but it seems that eating them might be a good idea."}, {"response": 118, "author": "autumn", "date": "Sun, Nov 22, 1998 (21:24)", "body": "As opposed to...?"}, {"response": 119, "author": "TIM", "date": "Sun, Nov 22, 1998 (22:08)", "body": "Good question. Perhaps using them for a centerpiece."}, {"response": 120, "author": "autumn", "date": "Sun, Nov 22, 1998 (22:35)", "body": "Ooh, I'll have to remember that one for Thanksgiving when the in-laws come! I'll be sure to leave it out overnight in advance."}, {"response": 121, "author": "TIM", "date": "Sun, Nov 22, 1998 (22:52)", "body": "That's it!!! Ought to be really ripe by dinner time!!!!"}, {"response": 122, "author": "riette", "date": "Mon, Nov 23, 1998 (00:31)", "body": "What a marvellous idea! One could also stick them in wardrobes to keep their clothes smelling fresh!"}, {"response": 123, "author": "osceola", "date": "Mon, Nov 23, 1998 (15:34)", "body": "Today (well, yesterday really but I'm having leftovers tonight) I cooked shrimp scampi. Couldn't find pink shrimp and had to settle for brown ones, which I don't like as much. In Texas pink shrimp are imported from other parts of the Gulf. Brown shrimp are native to Texas waters. But the scampi was OK."}, {"response": 124, "author": "riette", "date": "Tue, Nov 24, 1998 (00:20)", "body": "Brown shrimp?? I've never heard of that! Is it brown, because it's a fresh water thing? Because that would explain it."}, {"response": 125, "author": "TIM", "date": "Tue, Nov 24, 1998 (00:33)", "body": "It's brown because that is the color this species of shrimp is."}, {"response": 126, "author": "riette", "date": "Wed, Nov 25, 1998 (00:50)", "body": "Know-all!"}, {"response": 127, "author": "TIM", "date": "Wed, Nov 25, 1998 (08:37)", "body": "Oh well, It seemed logical at the time. It Is actually not brown, just looks that way."}, {"response": 128, "author": "riette", "date": "Wed, Nov 25, 1998 (10:13)", "body": "ha-ha! How can something look brown, yet not BE brown?"}, {"response": 129, "author": "TIM", "date": "Wed, Nov 25, 1998 (11:53)", "body": "The skin is a very pale peach color. that is translucent. the flesh underneath , in combination with the skin color make it look brown, but no element of it is brown."}, {"response": 130, "author": "osceola", "date": "Wed, Nov 25, 1998 (13:30)", "body": "Actually, white (pink) and brown are not different species. There's just a variation within the same species. For some reason white ones are found in the eastern part of the Gulf of Mexico, and brown ones in the western part, where Texas is."}, {"response": 131, "author": "riette", "date": "Thu, Nov 26, 1998 (00:48)", "body": "And what do you think makes it taste different?"}, {"response": 132, "author": "TIM", "date": "Thu, Nov 26, 1998 (01:14)", "body": "Any seafood will pick up some of it's flavor from the surrounding water. Different water = Different flavor. Usually the difference is subtle, however I can tell the difference between fresh water catfish, and farm raised catfish."}, {"response": 133, "author": "riette", "date": "Thu, Nov 26, 1998 (09:52)", "body": "Oh, you have a herd at home?"}, {"response": 134, "author": "TIM", "date": "Thu, Nov 26, 1998 (16:29)", "body": "Nope, I really don't like the flavor of farm raised catfish."}, {"response": 135, "author": "KitchenManager", "date": "Thu, Nov 26, 1998 (22:39)", "body": "I made a tiramisu for twelve today for the wife's family's Thanksgiving meal..."}, {"response": 136, "author": "TIM", "date": "Fri, Nov 27, 1998 (00:19)", "body": "I always like to hear about someone that is willing to dispense with the turkey on Thanksgiving, and eat what they really want to eat. I, on the other hand, ended up eating turkey, primarily because it was cooked by a friend, and it was the first time that he cooked one. He did a good job and It was very good."}, {"response": 137, "author": "riette", "date": "Fri, Nov 27, 1998 (00:23)", "body": "I'd go for the tiramisu too - bird meat isn't my favourite. However, I bet anything stuffed to the brim will taste good!"}, {"response": 138, "author": "TIM", "date": "Fri, Nov 27, 1998 (00:35)", "body": "That is the truth, Riette, and with all the fixin's, you really don't need to like the main meat."}, {"response": 139, "author": "riette", "date": "Fri, Nov 27, 1998 (00:43)", "body": "Now that I know how that is done, I'm not so sure about that, I tell you!"}, {"response": 140, "author": "TIM", "date": "Fri, Nov 27, 1998 (00:50)", "body": "Riette, you can also cook the stuffing in a separate pan."}, {"response": 141, "author": "riette", "date": "Fri, Nov 27, 1998 (15:01)", "body": "Stuffing to UNstuff the turkey with? How very odd...."}, {"response": 142, "author": "TIM", "date": "Fri, Nov 27, 1998 (15:09)", "body": "You usually have to cook some stuffing on the side, because there is usually more damand for stuffing than there is room in the body cavity."}, {"response": 143, "author": "riette", "date": "Sat, Nov 28, 1998 (00:22)", "body": "Just like with people then!"}, {"response": 144, "author": "TIM", "date": "Sat, Nov 28, 1998 (00:27)", "body": "Riette, I never quite looked at it like that."}, {"response": 145, "author": "riette", "date": "Sat, Nov 28, 1998 (14:35)", "body": "Not even with a magnifying glass?"}, {"response": 146, "author": "TIM", "date": "Sat, Nov 28, 1998 (14:39)", "body": "That could be interesting Riette, Wanna try?"}, {"response": 147, "author": "riette", "date": "Sun, Nov 29, 1998 (00:53)", "body": "You bet! ha-ha! What did I write THAT for?"}, {"response": 148, "author": "TIM", "date": "Sun, Nov 29, 1998 (01:01)", "body": "I'm hoping it was because you wanted to, Riette"}, {"response": 149, "author": "riette", "date": "Mon, Nov 30, 1998 (00:49)", "body": "I just can't remember the context in which I said it! What did you eat today, Tim?"}, {"response": 150, "author": "TIM", "date": "Mon, Nov 30, 1998 (01:03)", "body": "I had honey baked ham, candied yams, and cranberry sauce, and you, Riette?"}, {"response": 151, "author": "riette", "date": "Mon, Nov 30, 1998 (01:03)", "body": "Sounds great! Lots and lots of chocolates, what else?!?!"}, {"response": 152, "author": "TIM", "date": "Mon, Nov 30, 1998 (01:03)", "body": "Riette, It sounds like we should get together, have a meal and dessert!!!"}, {"response": 153, "author": "riette", "date": "Tue, Dec  1, 1998 (00:31)", "body": "ha-ha!!!! Especially if you're going to be choosing the dessert!"}, {"response": 154, "author": "stacey", "date": "Wed, Sep 22, 1999 (09:14)", "body": "made green curry with crimini and skitake mushrooms last night and a salad (prepakaged coleslaw mix w/out any sauces plus rice vinegar, soy and ginger)"}, {"response": 155, "author": "riette", "date": "Wed, Sep 22, 1999 (11:14)", "body": "Yum-yum! We had cool, bad weather, so I made the kids' favourite: vegetable soup with lots of pepper and onion. But that was yesterday."}, {"response": 156, "author": "aschuth", "date": "Wed, Sep 22, 1999 (12:57)", "body": "Is pepper = Paprika?"}, {"response": 157, "author": "riette", "date": "Thu, Sep 23, 1999 (03:39)", "body": "Pepper is Pfeffer. I know it's a little weird, but my kids love spicy things - I craved VERY spicey food when I was pregnant, and maybe that's why."}, {"response": 158, "author": "aschuth", "date": "Sun, Sep 26, 1999 (14:52)", "body": "Maybe it's from coming from a HOT continent, hmh?"}, {"response": 159, "author": "riette", "date": "Mon, Sep 27, 1999 (02:18)", "body": "steaming...."}, {"response": 160, "author": "aschuth", "date": "Mon, Sep 27, 1999 (12:45)", "body": "Steaming hot? That's Texas! At least about the coastal area, and in summer."}, {"response": 161, "author": "riette", "date": "Mon, Sep 27, 1999 (14:28)", "body": "Yep. They say climate has alot to do with people's temperaments."}, {"response": 162, "author": "aschuth", "date": "Mon, Sep 27, 1999 (17:00)", "body": "Hmh. Most times, we have stupid climate. This year, nice climate. Do tell, what's my temperament? Stop. Second thought - spare everybody stating the obvious."}, {"response": 163, "author": "stacey", "date": "Mon, Sep 27, 1999 (17:17)", "body": "*grin* hope you feel better!"}, {"response": 164, "author": "aschuth", "date": "Mon, Sep 27, 1999 (17:22)", "body": "Better'n what?"}, {"response": 165, "author": "stacey", "date": "Mon, Sep 27, 1999 (17:23)", "body": "better than salty/grumpy/annoyed"}, {"response": 166, "author": "aschuth", "date": "Mon, Sep 27, 1999 (17:26)", "body": "Oh, I never said our weather were SALTY... did I ? ;=}"}, {"response": 167, "author": "stacey", "date": "Mon, Sep 27, 1999 (17:29)", "body": "i implied it!"}, {"response": 168, "author": "aschuth", "date": "Mon, Sep 27, 1999 (17:33)", "body": "Oh."}, {"response": 169, "author": "riette", "date": "Tue, Sep 28, 1999 (00:54)", "body": "Yep. Sugary doesn't exactly apply..."}, {"response": 170, "author": "stacey", "date": "Tue, Sep 28, 1999 (09:21)", "body": "made vegetable soup last night. I went on a hurried trip around the yard cutting flowers and picking all the vegetables because snow was predicted for last night. We only got a little but more for today... warm vegetable soup with garden tomatos made everything better though oh and quesadillas with monterey jack, mushrooms and chipotle peppers"}, {"response": 171, "author": "riette", "date": "Tue, Sep 28, 1999 (12:50)", "body": "SNOW??? THIS time of the year?"}, {"response": 172, "author": "stacey", "date": "Tue, Sep 28, 1999 (14:20)", "body": "two inches since this morning... but the ground is so warm only about an inch remains... more tonight then 60 degrees tomorrow ~ Colorado weather!"}, {"response": 173, "author": "riette", "date": "Wed, Sep 29, 1999 (10:14)", "body": "nuts!"}, {"response": 174, "author": "stacey", "date": "Wed, Sep 29, 1999 (10:29)", "body": "sunny again!!!"}, {"response": 175, "author": "riette", "date": "Wed, Sep 29, 1999 (12:36)", "body": "crrrrr-azy! Been raining here all day. So we were compelled to read and watch videos and lay in bed all day. It's a tough life!"}, {"response": 176, "author": "Isabel", "date": "Thu, Sep 30, 1999 (09:17)", "body": "Yeah, You can't leave the house without getting soaking wet...this weather's depressing me..."}, {"response": 177, "author": "stacey", "date": "Thu, Sep 30, 1999 (09:19)", "body": "sunny and warm today (near 80) but the hard freeze the night before officially did in my tomato plants... they're all wrinkled and look like defrosted frozen spinach"}, {"response": 178, "author": "riette", "date": "Thu, Sep 30, 1999 (13:25)", "body": "Oh dear - sorry to hear that, Stacey. Isabel, I just wish autumn would come properly now, you know? It is such a gorgeous season once one gets through the drizzle. Actually I love rain (since I come from the desert), but this week has been a bit much, even for me."}, {"response": 179, "author": "MarciaH", "date": "Thu, Sep 30, 1999 (13:49)", "body": "All of the rain-lovers should plan a stay in Hilo. We get upwards of 200 inches (508cm) of it a year, and it is never cold and achy...it also does not get leaden and dark for days on end. Our Tomato plants die of old age...but we have the very same season all year round. Boring!"}, {"response": 180, "author": "stacey", "date": "Thu, Sep 30, 1999 (14:56)", "body": "won't be boring for me in December!"}, {"response": 181, "author": "MarciaH", "date": "Thu, Sep 30, 1999 (15:45)", "body": "This is true. You can plan on leaving your crampons and snowshoes in Colorado unless you like to be in 10% air. In that case, you can snow ski at 14,000' and get a really bad headache while you are doing so. Where you will be running, it will be mostly humidity and sun you will have to battle, element-wise. They start you out pre-dawn so it is cooler for you...but you also just might get rained on gently and briefly. It is considered a blessing in Hawaii!"}, {"response": 182, "author": "stacey", "date": "Thu, Sep 30, 1999 (16:42)", "body": "unless it's the precipitation from the Japanese radiation accident..."}, {"response": 183, "author": "MarciaH", "date": "Thu, Sep 30, 1999 (16:50)", "body": "Don't even think about that...*sigh* We are far enough south of Japan that the northern jet stream and prevailing winds should carry it up to the Aleutians. Of course, nothing of that nature escapes the Earth's atmosphere and gravitational pull so we just might all be sprinkled with the deadly stuff eventually!"}, {"response": 184, "author": "riette", "date": "Sat, Oct  2, 1999 (01:40)", "body": "appalling that such things still happen today... Why can't everybody just follow Germany's example and get rid of their nuclear power plants??"}, {"response": 185, "author": "Isabel", "date": "Sat, Oct  2, 1999 (10:38)", "body": "I don't believe they will do this...."}, {"response": 186, "author": "riette", "date": "Sat, Oct  2, 1999 (12:42)", "body": "Neither do I. Ironic, isn't it?"}, {"response": 187, "author": "aschuth", "date": "Sat, Oct  2, 1999 (13:49)", "body": "Hey, but we will! Trust us, we're honest folks! We just let the French and Britons run them in their countries, ok? Riette, \"I just wish autumn would come properly now, you know?\" - I know, and I miss her. Leaves don't even get properly red and yellow without her around."}, {"response": 188, "author": "aschuth", "date": "Sat, Oct  2, 1999 (13:49)", "body": "*sigh*"}, {"response": 189, "author": "MarciaH", "date": "Sat, Oct  2, 1999 (13:55)", "body": "Autumn wrote this to me this morning: Please tell all our fellow springeurs that I will be back this weekend--technical difficulties kept me from posting early this week (though I could read posts). Obviously, that's been corrected and I'll be back with bells on to see what's going one with all of you."}, {"response": 190, "author": "aschuth", "date": "Sat, Oct  2, 1999 (15:04)", "body": "Waiddaminute again - snow, bells, hey, is it THAT late again in the year?"}, {"response": 191, "author": "riette", "date": "Sun, Oct  3, 1999 (08:00)", "body": "Are you suggesting that Marcia could possibly be Rudolf in reality???? food conference Main Menu"}]}, {"num": 30, "subject": "Fav-o-rite cookbooks", "response_count": 94, "posts": [{"response": 1, "author": "riette", "date": "Sat, Jul  4, 1998 (16:57)", "body": "I would NEVER buy myself a cookbook unless it has lots and lots and lots of pictures in it. Actually I have never bought a cookbook in my life. But my mum gave me the old South African Cook and Enjoy it, which I love - it is very funny in places (though probably only to me), and has all the dishes I grew up with. Also the measurements are in cups and spoonfuls, which makes it much, much easeier. I don't like beans and/or lentils so much, because they make you . . . well nevermind, but so I don't ever want one of those cookbooks. And vegetarian is alright, but no seed-eating-egg-avoiding-fun-killing vegan recipes for me, thank you. I bet they all start with 'Pluck one living . . . ' anyway."}, {"response": 2, "author": "autumn", "date": "Sat, Jul  4, 1998 (23:57)", "body": "\"Microwave Cooking for your Baby & Child\" was like a Bible when my kids were babies. I made all my own baby food (who knows what's in those jars?) and this book was chock-full of great food combinations. Other than that I'm not really the cookbook type. When you're vegetarian people give you cookbooks all the time as gifts, for some reason."}, {"response": 3, "author": "wolf", "date": "Sun, Jul  5, 1998 (00:02)", "body": "whoa, like this new background, when did it change? (see how long it's been since i visited!) i like cookbooks period. but my husband does all the cooking (he loves it and i am one lucky babe). i think his fav book is a cajun one called pirate chest or something. he never follows the recipe exactly and the stuff always comes out good. (now i'm braggin' on him, he'll never cook again!)"}, {"response": 4, "author": "riette", "date": "Sun, Jul  5, 1998 (00:58)", "body": "Chris is also a good cook - we always fight over who's cooking, because the one who doesn't cook has to do the washing up, and we both HATE it."}, {"response": 5, "author": "terry", "date": "Sun, Jul  5, 1998 (05:48)", "body": "Ten Talents and Diet for a Small Planet. Plus the Farm Vegetarian Cookbook and the Tempeh Cookbook. My favorites."}, {"response": 6, "author": "riette", "date": "Sun, Jul  5, 1998 (08:54)", "body": "Do you cook, Terry?"}, {"response": 7, "author": "autumn", "date": "Sun, Jul  5, 1998 (22:51)", "body": "I would love to take a peek at the tempeh one; I could use some inspiration besides stir-fry and tacos!"}, {"response": 8, "author": "terry", "date": "Mon, Jul  6, 1998 (09:47)", "body": "I do cook on occasion."}, {"response": 9, "author": "riette", "date": "Mon, Jul  6, 1998 (12:32)", "body": "I like that in a man."}, {"response": 10, "author": "stacey", "date": "Mon, Jul  6, 1998 (13:23)", "body": "I love to sit a read cookbooks! I park my caboose down on Tattered Cover's second floor and peruse and peruse... But I don't use them in the kitchen. More like inspiration for me. Welcome back vacationers!"}, {"response": 11, "author": "riette", "date": "Mon, Jul  6, 1998 (16:09)", "body": "And welcome back to you too! What have you been up to, stranger?"}, {"response": 12, "author": "KitchenManager", "date": "Sun, Jul 19, 1998 (10:25)", "body": "two of my fave cookbooks are The Joy of Cooking and Unmentionable Cuisine..."}, {"response": 13, "author": "riette", "date": "Sun, Jul 19, 1998 (11:07)", "body": "Do they have nice, juicy steak recipes? I don't eat meat every day, but I could never become vegetarian. Nothing like a big juicy steak to cheer me up when I'm feeling bored."}, {"response": 14, "author": "TIM", "date": "Sun, Nov 22, 1998 (04:01)", "body": "My favorite recipe for cooking steak requires the burnout oven at a foundry. the oven runs at 1000 degrees C. Recipe calls for a steak two inches thick and frozen solid. Place steak on moldfork. stick steak into center of oven, being careful not to touch sides, top, or floor of oven with steak. Count to ten. remove steak. Eat."}, {"response": 15, "author": "riette", "date": "Mon, Nov 23, 1998 (00:51)", "body": "OOOH, yes! I like a steak who whispers that soft 'moo' in my ear every time I take a bite. YUMMY!"}, {"response": 16, "author": "TIM", "date": "Mon, Nov 23, 1998 (00:56)", "body": "Specially when It's also charred black and crispy on the outside. MMMMM can't be beat!!!!"}, {"response": 17, "author": "riette", "date": "Mon, Nov 23, 1998 (07:01)", "body": "Yes, like crisps with raw flesh in it! Have you ever had biltong, Tim?"}, {"response": 18, "author": "TIM", "date": "Mon, Nov 23, 1998 (10:52)", "body": "I don't think so. However, I was known to eat some strange things when I was drunk. What is it?"}, {"response": 19, "author": "riette", "date": "Tue, Nov 24, 1998 (00:38)", "body": "?? Biltong is a typically African thing - a dried meat snack. Sort of like meat crisps, but softer, and spicey. But not as one knows it over here or in America. I have no way to describe it, but I'll be sure to bring you some next year, because I'll be in Africa for 4 weeks before coming over. You'll love it!"}, {"response": 20, "author": "TIM", "date": "Tue, Nov 24, 1998 (00:47)", "body": "I'm sure I will, Sounds like jerky!!"}, {"response": 21, "author": "riette", "date": "Wed, Nov 25, 1998 (01:09)", "body": "Jerky? How can you say that?? It's not jerky at all! What's jerky?"}, {"response": 22, "author": "TIM", "date": "Wed, Nov 25, 1998 (09:29)", "body": "Strips of spicy meat with most of the water removed. A Native American idea. It was common over here in Leif Ericson's day @ AD 1000, and has been ever since. I like it very much though, and I look forward to trying your version, Riette."}, {"response": 23, "author": "riette", "date": "Wed, Nov 25, 1998 (10:41)", "body": "Okay, I'll bring lots - you'll be hooked! But I'd like to try your version too, if I may."}, {"response": 24, "author": "TIM", "date": "Wed, Nov 25, 1998 (12:25)", "body": "For sure, Riette. We can load up on it for the trip to Mexico."}, {"response": 25, "author": "riette", "date": "Thu, Nov 26, 1998 (01:09)", "body": "Cool! But we musn't take a gun to Mexico. I don't want to go to jail for 5 years."}, {"response": 26, "author": "TIM", "date": "Thu, Nov 26, 1998 (01:49)", "body": "Specially not a Mexican jail, Riette. I don't own a gun. I don't need a gun."}, {"response": 27, "author": "riette", "date": "Thu, Nov 26, 1998 (10:10)", "body": "Good! Neither do I. I saw a horrible programme about it on TV last night though, and thought: I do NOT want this!"}, {"response": 28, "author": "TIM", "date": "Thu, Nov 26, 1998 (16:54)", "body": "Riette, I would not want to be in any jail. I for sure don't want to be in a Mexican jail."}, {"response": 29, "author": "riette", "date": "Fri, Nov 27, 1998 (00:57)", "body": "No, me neither. I like having a loo that flushes."}, {"response": 30, "author": "TIM", "date": "Fri, Nov 27, 1998 (01:04)", "body": "I like views that aren't framed by bars, Riette."}, {"response": 31, "author": "riette", "date": "Fri, Nov 27, 1998 (15:16)", "body": "Yeah! And in your case keeping your backside close against the wall will get pretty uncomfortable too...."}, {"response": 32, "author": "TIM", "date": "Fri, Nov 27, 1998 (15:27)", "body": "Riette, I'd sleep that way."}, {"response": 33, "author": "riette", "date": "Sat, Nov 28, 1998 (00:37)", "body": "I'd make SURE of that if I were you. Because you know how sperm builds up with men - and as far as I know they don't lock men and women up in the same cells, not even in Mexico! And those guys, they don't care WHAT kind of a hole they can find in their desperate need to relief themselves of the hydrostatic pressure!"}, {"response": 34, "author": "TIM", "date": "Sat, Nov 28, 1998 (00:46)", "body": "Riette, they'd also have to be bigger than I am. In mexico That is practically non existant."}, {"response": 35, "author": "riette", "date": "Sun, Nov 29, 1998 (01:13)", "body": "ha-ha!!! But the bigger the better, remember!! And they can always stand on top of each other to be able to reach such an exotic thing as you!"}, {"response": 36, "author": "TIM", "date": "Sun, Nov 29, 1998 (01:18)", "body": "That still leaves them a little weak thru the middle, Riette."}, {"response": 37, "author": "riette", "date": "Mon, Nov 30, 1998 (01:05)", "body": "Let's hope so! And let's not go to jail. Let's go to the desert instead."}, {"response": 38, "author": "TIM", "date": "Mon, Nov 30, 1998 (01:16)", "body": "Will do Riette, ASAP."}, {"response": 39, "author": "riette", "date": "Mon, Nov 30, 1998 (01:16)", "body": "ASAP?? After Some Alternative Prowling?"}, {"response": 40, "author": "TIM", "date": "Mon, Nov 30, 1998 (01:16)", "body": "As SOON AS Possible, Riette."}, {"response": 41, "author": "riette", "date": "Tue, Dec  1, 1998 (01:00)", "body": "ha-ha! I know! But I knew you were going to correct me too, and I like it so much when you get strict like that! ha-ha!"}, {"response": 42, "author": "TIM", "date": "Tue, Dec  1, 1998 (01:06)", "body": "Riette, You are such a tease!!"}, {"response": 43, "author": "riette", "date": "Tue, Dec  1, 1998 (13:01)", "body": "And you're such fun to tease!"}, {"response": 44, "author": "TIM", "date": "Tue, Dec  1, 1998 (20:55)", "body": "Well I'm glad you enjoy it so much, Riette."}, {"response": 45, "author": "KitchenManager", "date": "Thu, Jan 14, 1999 (00:08)", "body": "Christopher Kimball, founder and editor of Cook's Illustrated magazine, grew up on a small farm in Vermont. During the summer he worked as a farmhand, milking cows and fixing equipment. Yet what Kimball remembers and cherishes most about those long, balmy summers was a gathering place called the yellow farmhouse. Here, all the farmhands converged for pound cake, molasses cookies, and a wealth of other hearty home-cooked foods. In \"The Yellow Farmhouse Cookbook,\" Kimball shares his passion for these farmhouse foods in a series of recipes and stories. For a taste of what the book has to offer, Christopher Kimball wrote a special essay for Amazon.com, summing up this place he called home. ****** A Place to Call Home by Christopher Kimball We all need a place to call home and, for me, that place is the yellow farmhouse. It was part of a large New England farm originally owned by Fred Bentley that had three large barns, a corn crib, a sap house, an outhouse, a pigsty, and a small yellow shed that was used through the 1950s and '60s as housing for the farmhands. It was the home of Marie Briggs, the de facto town baker, as well as Floyd Bentley and his cousin Junior Bentley. Dinner was served promptly at noon each day, all the farmhands crowding around the table for a roast, baking powder biscuits, milk gravy, potatoes, boiled greens, homemade anadama bread, and a good dessert: pound cake, molasses cookies, or, once in a great while, a fruit pie. The parlor was a busy room, never empty of visitors at any hour, really the town center for many decades. It is quiet now, although I remember the stories told in the small parlor, tales that filled the room with a special cadence, a flash of wit that spoke to the uncertainties of country living. Perhaps I remember most fondly the smell of that small parlor, the ripe scent of yeast, molasses, fresh bread, green wood, maple syrup, wood smoke, and pickled meats, a heady perfume that seeped into the wallpaper and floorboards and that remains today. It was a dark, still room, even in summer, since the closed windows were often steamed from the simmering water on the stove. It was a world submersed in half-light, visitors appearing suddenly from the outside without warning, the sun at their backs, their approach having gone unnoticed. The \"Yellow Farmhouse Cookbook\" was brought to life with the notion that good food must have a sense of place. Each recipe is born with a story to tell of a cook, of a town, of the lives of those who sit around the dinner table enjoying the food and the company. But the foundation of the book is an investigation of the best methods of making classic country recipes such as apple pie and apple crisps, roast turkey, pot roast, buttermilk baking powder biscuits, lemon meringue pie, chicken fricassee, mashed potatoes, potato salad, coleslaw, strawberry jam, chocolate chip cookies, and much more. I figured out how to bake a pumpkin pie with a crisp crust, make an apple crisp with a truly crunchy topping, make a tomato sauce in 10 minutes that tastes fresh and lively, cook up perfect rice every time, make pie pastry that is easy to roll out and doesn't shrink when baked, and make a roast that is fall-apart tender and juicy. I have included more than 300 carefully tested recipes, including a 40- minute Whole Wheat Soda Bread, Country Meatloaf, Raspberry Rectangles, Hermit Bars, Blueberry Boy Bait, stews, soups, preserves, breads, etc. I sought out simplicity of method and good taste above all, streamlining methods, pulling back on cream and sugar where necessary, but retaining the hearty flavors of American country cooking. I also tested plenty of cookware for this book with actual ratings of specific brands, including hand-held mixers, inexpensive chef's knives, cookie sheets, muffin tins, loaf pans, saucepans, graters, and instant-read thermometers. (Hint: cheap supermarket cookie sheets work better than more expensive brands, and I found a $12 chef's knife that is almost as good as the $85 models.) In addition to the recipes, you'll also meet a cast of characters, from Floyd Bentley, who was painted by Norman Rockwell in \"Breaking Home Ties,\" to Rob Woodcock, who was known to harvest Christmas trees with a shotgun, to my neighbor, Jean, who once invited my wife and I over for a dinner of woodchuck and squirrel. You'll be invited to attend our annual Ox Roast potluck supper in August, march along with us in the July 4 parade, sing \"Precious Lord, Take My Hand\" at our Old Home Day celebration, and go swimming at the Baptist Hole just behind the Methodist Church. But \"The Yellow Farmhouse Cookbook\" is also about lessons learned from a lifetime of country cooking and a childhood in a small New England town. We each had our work to do and we knew how to do it. It has always been that way on farms. Nobody stops to say \"good job\" or to slap you on the back. When Marie's bread came out just right or her baked custard was light and tender, it was simply eaten"}, {"response": 46, "author": "riette", "date": "Thu, Jan 14, 1999 (13:01)", "body": "\ufffddrooling shamelessly\ufffd The James Rizzi cookbook I got for Christmas from my husband is incredible. Full of typical New Yorker recipes, really easy to understand instructions, and great results. My favourite is his Devil's Burger recipe. The weird thing is that the book was only published in German!!!!!"}, {"response": 47, "author": "KitchenManager", "date": "Thu, Jan 14, 1999 (23:22)", "body": "too cool!"}, {"response": 48, "author": "riette", "date": "Fri, Jan 15, 1999 (03:54)", "body": "But why would a New Yorker's cookbook be published only in German, do you think?"}, {"response": 49, "author": "KitchenManager", "date": "Fri, Jan 15, 1999 (09:06)", "body": "not sure...think if I wrote a Texan one, we could get it published in Afrikaans?"}, {"response": 50, "author": "riette", "date": "Fri, Jan 15, 1999 (10:51)", "body": "Absolutely!! As long as every dish includes meat, that is."}, {"response": 51, "author": "KitchenManager", "date": "Fri, Jan 15, 1999 (11:52)", "body": "pretty much guaranteed..."}, {"response": 52, "author": "PT", "date": "Fri, Jan 15, 1999 (17:01)", "body": "You are saying that Afrikaaners like their meat."}, {"response": 53, "author": "riette", "date": "Sat, Jan 16, 1999 (06:09)", "body": "Afrikaners don't consider it a meal unless it includes meat."}, {"response": 54, "author": "stacey", "date": "Sat, Jan 16, 1999 (08:28)", "body": "what?!?!? no big tofu eaters over there?"}, {"response": 55, "author": "PT", "date": "Sat, Jan 16, 1999 (12:56)", "body": "I must say that I agree with them on that point. Tofu is ok, but it is not meat."}, {"response": 56, "author": "riette", "date": "Sat, Jan 16, 1999 (14:29)", "body": "No, Stacey. I have not found a single vegetarian restaurant in Namibia. Or a single vegetarian, for that matter! I mean, I like meat, but $hit! They eat it for breakfeast, lunch, dinner AND inbetweens! And they just don't understand why they die of heart attacks before they turn 50...."}, {"response": 57, "author": "stacey", "date": "Sat, Jan 16, 1999 (15:33)", "body": "*laugh* I bet the average length of time spent constipated is rather large..."}, {"response": 58, "author": "riette", "date": "Mon, Jan 18, 1999 (01:52)", "body": "\ufffdguffaw\ufffd Not constipated, it has more of a spout-$hit-effect! The thing is the meat is just so good there, I end up eating it all day the first two days. Then I spend 4 days on the loo, which is usually enough to convince me to stop. And then I'm okay for the rest of the holiday!"}, {"response": 59, "author": "riette", "date": "Mon, Jan 18, 1999 (01:53)", "body": "Excuse that visual, but it's the truth."}, {"response": 60, "author": "PT", "date": "Wed, Jan 20, 1999 (20:51)", "body": "I was going to say that if you are having a problem with constipation, you are cooking the meat too much."}, {"response": 61, "author": "KitchenManager", "date": "Wed, Jan 20, 1999 (21:57)", "body": "so, what are you going to say instead?"}, {"response": 62, "author": "riette", "date": "Tue, Jan 26, 1999 (10:02)", "body": "I, for one, was going to say constipation hits all sorts of people for all sorts of reasons, and sometimes not just in the stomache either!"}, {"response": 63, "author": "aschuth", "date": "Wed, Oct 20, 1999 (11:19)", "body": "Oh. What insight! Ah, great! Now lemme see, where's da friggin' dictionary....?"}, {"response": 64, "author": "mrchips", "date": "Wed, Oct 20, 1999 (11:24)", "body": "\"The Choy of Cooking\" cookbook series by my favorite chef, Hawaii's own Sam Choy."}, {"response": 65, "author": "mrchips", "date": "Wed, Oct 20, 1999 (12:10)", "body": "I'd like to check out the cookbook written by City Slickers' \"Cookie\": \"You ain\ufffdt gonna be gittin\ufffd no nouveau almondine sauce, flambeed, sauteed city food. The food\ufffds brown, it\ufffds hot, and there\ufffds a lot of it.\""}, {"response": 66, "author": "MarciaH", "date": "Wed, Oct 20, 1999 (14:12)", "body": "Back to the original question - which one can I not live without...the one I learned to cook as a child with: The New Fannie Farmer Boston Cooking-school Cookbook. It was first published in 1896 and unfortunately is now out of print. My son wants mine when I no longer need it. Of course, he learned to cook using it, as well."}, {"response": 67, "author": "mrchips", "date": "Wed, Oct 20, 1999 (18:14)", "body": "Fannie Farmer is the All-American standard, predating Betty Crocker, Aunt Jemima, Mrs. Butterworth, or Poppin' Fresh."}, {"response": 68, "author": "MarciaH", "date": "Wed, Oct 20, 1999 (19:10)", "body": "It is the perfect book for the new Bride. It starts with how to set a table then how to make appetizers, cocktails and so on through the entire meal. I wish they would reprint it...I think it is splendid and refer to mine often."}, {"response": 69, "author": "riette", "date": "Thu, Oct 21, 1999 (13:12)", "body": "A person called Fannie sets the standard for newly-weds? Fannie, newly-wed, newly-wed, Fannie .... yes, something about it works...."}, {"response": 70, "author": "riette", "date": "Thu, Oct 21, 1999 (13:13)", "body": "And, GLAD to hear to yours often, Marcia!!! ha-ha!!!"}, {"response": 71, "author": "riette", "date": "Thu, Oct 21, 1999 (13:13)", "body": "And, GLAD to hear you refer to yours often, Marcia!!! ha-ha!!!"}, {"response": 72, "author": "MarciaH", "date": "Thu, Oct 21, 1999 (13:16)", "body": "Fannie is the diminutive of the feminine Frances...In the old days. So it is not quite as suggestive as it appears"}, {"response": 73, "author": "MarciaH", "date": "Thu, Oct 21, 1999 (13:22)", "body": "Um...Ree...it is the book to which I refer often...not THAT part of my anatomy! (Other people seem to watch THAT for me *lol*)"}, {"response": 74, "author": "riette", "date": "Sun, Oct 24, 1999 (13:02)", "body": "HA-HA!!! No, I know - but how'd you expect me to resist???"}, {"response": 75, "author": "MarciaH", "date": "Sun, Oct 24, 1999 (14:20)", "body": "I would have been severely disappointed if you had resisted...You made my day with your comment. (...you have *never* disappointed - you are always delightfully funny...)"}, {"response": 76, "author": "riette", "date": "Tue, Oct 26, 1999 (03:32)", "body": "FILTHY minds think alike!"}, {"response": 77, "author": "MarciaH", "date": "Tue, Oct 26, 1999 (19:32)", "body": "*lol* ...make that \"creative minds\" think alike...and I will agree with you *grin*"}, {"response": 78, "author": "riette", "date": "Wed, Oct 27, 1999 (02:49)", "body": "There is nothing creative whatsoever about my mind. It is all destructive."}, {"response": 79, "author": "MarciaH", "date": "Wed, Oct 27, 1999 (15:46)", "body": "Oh My - time to cheer Riette and have her smile light the room once again. There is everything creative about your mind from the tenderness you show toward innocent little fuzzy animals (and husbands also fall into that category) to breath-takingly creative art...and I personally know of your compassion and empathy as well as your sturdy backbone. I am all appreciative of your being - creative or not!"}, {"response": 80, "author": "MarciaH", "date": "Mon, May 15, 2000 (11:35)", "body": "Selecting Cookbooks Consider these guidelines when purchasing your next cookbook. -Ask yourself \"Will I really make these recipes?\" -Research books online. Sites like Amazon and Barnes and Noble are great places to do this. Read the reviews and the comments from people who bought the book. -Go to a bookstore or library and examine the cookbook, even if you're going to order it online. You can't judge a book by looking at the cover! -Don't jump on every cooking trend bandwagon that comes along. Collect books on a variety of subjects and styles. Don't forget about the classic works that you don't own. -You can find some great cookbook values at used bookstores, thrift shops, and yard sales."}, {"response": 81, "author": "sociolingo", "date": "Sat, Jun  3, 2000 (09:58)", "body": "Clearing up my books and stuff. Here's a list of the cookbooks that I not only own but use (well, when I get off the computer that is!) and am fighting house male to retain. Maggie\ufffds Cookery Books BRITISH Spices, Salt and Aromatics in the English Kitchen \ufffd Elizabeth David Recipe Book \ufffd Wives Fellowship, Lebanon Missionary Bible College Walthamstow Hall 150th Anniversary Cook book, 1838-1988 (Hannah\ufffds boarding school) The \ufffdMetro\ufffd Recipe Book 1930s The Farmer\ufffds Wife Book of Farmhouse Food \ufffd Zena Skinner Traditional Scottish Cookery - Theodora Fitzgibbon Traditional Scottish Cookery \ufffd Margaret Fairlie Cornish Recipes The Complete Book of Home Preserving VEGETARIAN Vegetarian Dinner Parties (menus from around the world) The Vegetarian Cookbook Modern Vegetarian Cookery \ufffd Walter & Jenny Fliess Julian Graves Cookbook Simple and Speedy Wholefood Cooking Vegetarian Chinese Cooking CHINESE Ken Hom\ufffds Quick and Easy Chinese Cookery Ken Hom\ufffds East meets West Classic Chinese Recipes INTERNATIONAL The Book of Jewish Food \ufffd Claudia Roden International Cookbook \ufffd International Museum of Cultures, Dallas The Wycliffe International Cookbook The Best of Scandanavian Cooking The Best of German Cooking Classical Gambian Recipes Australain Women\ufffds Weekly Potato Cookbook Diet for a Small Planet MICROWAVE Good Housekeeping Complete Microwave Cookbook The beginner\ufffds Guide to Microwave Cooking Best-Ever Cook\ufffds Collection Microwave"}, {"response": 82, "author": "sociolingo", "date": "Sat, Jun  3, 2000 (10:03)", "body": "My favourite cookbook to read is The Book of Jewish Food which is a mine of information and fun stuff too. The one I can never find when I want it becuase it keeps getting nicked and therefore didn't get on my book list is 'The More with Less Cookbook'"}, {"response": 83, "author": "MarciaH", "date": "Sat, Jun  3, 2000 (21:27)", "body": "Love that last one! I need a copy I think (can't imagine whose 2 daughters are running off with it?!) Why has no one come up with one called \"Creative Nuking\"????"}, {"response": 84, "author": "sociolingo", "date": "Sun, Jun  4, 2000 (11:16)", "body": "probably for a very good reason LOL Actually I have a horrible feeling More with Less has fallen apart again and got thrown. I think that was my third copy. Any requests for recipes from that lot?"}, {"response": 85, "author": "MarciaH", "date": "Sun, Jun  4, 2000 (17:07)", "body": "Hmmmmm. Ones you particularly like and taste really good would be nice =)"}, {"response": 86, "author": "MarciaH", "date": "Mon, Jul 10, 2000 (12:49)", "body": "I think this is an ad or something masquerading as information: Essential Mediterranean Cookbooks These are just four of the many wonderful books written about the vast subject of foods from countries on the Mediterranean Sea. -NICK STELLINO'S MEDITERRANEAN FLAVORS by Nick Stellino (Putnam Publishing Group). A great collection of recipes from the popular PBS host. In this volume Nick goes beyond just the dishes of Italy for which he is best known. -MEDITERRANEAN COOKING by Paula Wolfert (Ecco Press). The author of three works on the region, Wolfert spotlights the lighter and healthier side of the area's cuisine. This book is geared for the intermediate to advanced home cook. -TAPAS: THE LITTLE DISHES of SPAIN by Penelope Casas (Random House). The savory appetizers of Spain are featured here in over 300 recipes. -THE MEDITERRANEAN KITCHEN by Joyce Goldstein (William Morrow & Co.). This is an easy-to-use book for anyone wishing to explore the simple, but flavorful foods of the region."}, {"response": 87, "author": "july", "date": "Mon, Jul 10, 2000 (13:30)", "body": "Thnx Marcia, on this note does any one have a delicious spinach dip recipe & willing to share it with me?"}, {"response": 88, "author": "MarciaH", "date": "Mon, Jul 10, 2000 (14:31)", "body": "Yup ! Mine is very good and I'll post it on Food 42 - Spring's Cookbook!"}, {"response": 89, "author": "sociolingo", "date": "Sun, Sep 10, 2000 (09:44)", "body": "This isn't really a favourite cook book as such - but more a collection on a website of an enthusiasts passin for awful cookery.... \"They're not really recipe books. They're ads for food companies, with every recipe using the company's products, often in unexpected ways. (Hot day? Kids love a frosty Bacon Milkshake!) There's not a single edible dish in the entire collection. The pictures in the books are ghastly - the Italian dishes look like a surgeon got a sneezing fit during an operation, and the queasy casseroles look like something on which the janitor dumps sawdust. But you have to enjoy the spirit behind the books - cheerful postwar perfect housewifery is taught in every book. Sure, you'll fall short of the ideal. But what's an ideal for if not to show up your shortcomings?\" Anyway, go look at http://www.lileks.com/institute/gallery/ for a laugh..."}, {"response": 90, "author": "Carys", "date": "Mon, Sep 11, 2000 (16:30)", "body": "I love cookbooks. I collect them actually but I'm not much of a cook. I really love to look at pictures of food. So if there are no photos I'm not much interested. I have the Better Homes and Gardens cookbook from the early '50's. It is really fascinating to see how people's tastes (pardon the pun) in the food they prepare have changed."}, {"response": 91, "author": "sociolingo", "date": "Tue, Sep 12, 2000 (02:52)", "body": "Did you look at that site I posted Carys??? From what you said you should enjoy it I think. Some of the pix are quite funny when you consider what was 'normal' then and how we view things now ..... Funny about collecting cookbooks and not really cooking much! I'm like that too ...I have a nice collection (there's a list of them here somewhere....)and despite the clearing out we're doing (in prep for Africa trip) I efuse to let them go to the junk shop ....I'm not much good at/interested in everyday cooking, but give me a complicated dinner party - and I'm quite inventive!"}, {"response": 92, "author": "Carys", "date": "Sat, Sep 23, 2000 (09:17)", "body": "Maggie, I do like the new site. I'm sorry about taking so long to get back here. I lurked a bit here in the public mode for a few months. I always thought it would be fun to post -- but I'm going to be erratic about it. I won't be able to get here as much as I would like to. But the food and culture site is interesting and I like the pork chop recipe. I'm glad you understand and share the pleasure of collecting cookbooks. The funny thing is many people that do collect them aren't really people who cook much. I've known some people that love to read cookbooks, yet almost always eat out or send out for food. Where are you going in Africa? There is a topic for African food. Yours I think. I'll enjoy looking around there to see what types of food and food info are posted."}, {"response": 93, "author": "sociolingo", "date": "Sat, Sep 23, 2000 (10:54)", "body": "Hi Carys, if you look at the african cultures topic in the cultures conference, and the Mali topic in the travel conference you'll see more about what I'm doing and where I'm going. Yup, I'm going to Mali for approx 5 months researching in schools. I'll be in email contact so I'm going to email Marcia with my news and thoughts and experiences, and she'll post it in Spring for me. But do feel free to email me (sociolingo@hotmail.com)!!!! I'm sure I'm going to get lonesome. As far as cookbooks are concerned (getting back to topic), I'm going to be sure to take my Wycliffe International cookbook with me. That's an update of the old 'jungle camp' cookbook. It has lots of interesting recipes and survival stuff in it. I keep having to buy a new copy every few years as mine wears out. I also use the 'more with less' cookbook all the time. Although I'm British I almost always use American cup recipes now. I cannot imagine being without my set of cups and spoons. So they'll go with me too. I have a new pressure cooker to take (did you know you can keep meat fresh for days by cooking it and then bringing it up to pressure and leaving the cooker unopened each day). I think with those two cook books I can survive ... I expect to do more entertaining this time as we repay all the invites out we had last visit ....So I'm going to have to think about that in my planning of what cookbooks to take."}, {"response": 94, "author": "Carys", "date": "Sat, Sep 23, 2000 (11:43)", "body": "I didn't know that about keeping meat fresh for several days. Thanks for the email addy. food conference Main Menu"}]}, {"num": 31, "subject": "l'alimento", "response_count": 117, "posts": [{"response": 1, "author": "mikeg", "date": "Sun, Jul 19, 1998 (13:07)", "body": "i make a v. nice lasagne, but i'm looking for suggestions on how to improve it. also, how does one make spaghetii-bolognese more exciting? hints? tips?"}, {"response": 2, "author": "riette", "date": "Sun, Jul 19, 1998 (15:03)", "body": "Afraid I only know Mum's boer recipes. No Italian."}, {"response": 3, "author": "KitchenManager", "date": "Sun, Jul 19, 1998 (15:18)", "body": "post the recipes, Mike, then I can make suggestions..."}, {"response": 4, "author": "mikeg", "date": "Sun, Jul 19, 1998 (15:57)", "body": "lasagne: minced beef (enough for one person, not sure how much really. maybe 125g?) one can of plum tomatoes (yeah yeah, tins, but i'm a poor student :) garlic dash of salt freshly ground black pepper pinch of sugar mixed mediterranean herbs all fried together then added to the lasagne dish with cheese sauce, pasta etc. suggestions?"}, {"response": 5, "author": "KitchenManager", "date": "Mon, Jul 20, 1998 (00:13)", "body": "my initial response is a dab of butter, some minced onion, and a pinch of crushed red pepper flakes... but, any of the following will work (I don't know your likes and dislikes, so...) FATS a dab of butter a drizzle of a good olive oil VEGETABLES minced onion minced scallions minced shallots minced celery fresh or dried mushrooms grated carrots diced red bell pepper (preferably roasted) SPICES pinch of sweet paprika pinch of crushed red pepper flakes pinch of ground white pepper HERBS additional oregano fresh basil fresh flat leaf (Italian) parsley ETCETERA splash of wine (white or red, your preference, should be full-bodied) anything sound good yet?"}, {"response": 6, "author": "KitchenManager", "date": "Mon, Jul 20, 1998 (00:15)", "body": "btw, what did you mean by cheese sauce?"}, {"response": 7, "author": "riette", "date": "Mon, Jul 20, 1998 (01:00)", "body": "Men exchanging recipes - this is a definite first for me."}, {"response": 8, "author": "mikeg", "date": "Mon, Jul 20, 1998 (16:59)", "body": "i'm not very into vegetables in my lasagne, but i could try those in spaghetti sauce. i'll try the fat thing, although the meat itself is quite fatty, and both butter and olive oil are v. expensive in the UK. Especially Olive Oil! It's outrageous! the herbs and spices sound divine, and when i'm not so poor i'll definitely invest. and the wine similarly...mmm...it never occurred to me to put wine in before. *schlurp* :-))) cheese sauce? lasagne: meat, pasta, cheese sauce, all in layers."}, {"response": 9, "author": "KitchenManager", "date": "Tue, Jul 21, 1998 (00:04)", "body": "what's in the cheese sauce? (you could also add 3 to 5 g of minced pancetta... or brush a layer of pesto onto the pasta...)"}, {"response": 10, "author": "mikeg", "date": "Tue, Jul 21, 1998 (04:07)", "body": "it's just a packaged sauce, since I don't have the time/inclication/money to make my own. It's very nice, actually. i'm not a pesto man,I would probably leave that out. What's pancetta?"}, {"response": 11, "author": "KitchenManager", "date": "Tue, Jul 21, 1998 (08:27)", "body": "in it's shortest definition: Italian bacon finally figured out where I was confused with the cheese sauce: most Americans use a cheese blend of some sort and meat sauce..."}, {"response": 12, "author": "autumn", "date": "Wed, Jul 22, 1998 (15:36)", "body": "Are we talking Cheez Whiz here, Mike? (*shudder*)"}, {"response": 13, "author": "riette", "date": "Thu, Jul 23, 1998 (01:11)", "body": "He's a student - that explains it!"}, {"response": 14, "author": "autumn", "date": "Fri, Jul 24, 1998 (21:35)", "body": "Oh, yeah! I am now applauding Mike for cooking any lasagna. (clap, clap) Good for you, Mike, in the midst of fast food and vending machine hell."}, {"response": 15, "author": "riette", "date": "Sat, Jul 25, 1998 (01:10)", "body": "Absolutely!"}, {"response": 16, "author": "mikeg", "date": "Tue, Sep 29, 1998 (20:51)", "body": "Belated response to this! Today I cooked a bolognaise and it was the *best* I've ever managed. I've been trying hardeer ever since I had one that a friend made that was out of this world, and finally I got closer to that level of greatness today! Yay! The trick, I think, was putting in a beef stock cube and putting a bit more sugar in than I noramlly would."}, {"response": 17, "author": "riette", "date": "Wed, Sep 30, 1998 (06:16)", "body": "Sugar and beef stock????? \ufffdhorrified gasp\ufffd"}, {"response": 18, "author": "mikeg", "date": "Wed, Sep 30, 1998 (12:58)", "body": "it was *gorgeous*, it really was. I'd recommend it to everyone :-)"}, {"response": 19, "author": "riette", "date": "Wed, Sep 30, 1998 (13:09)", "body": "And who recommended it to you?"}, {"response": 20, "author": "mikeg", "date": "Wed, Sep 30, 1998 (14:54)", "body": "It was how my friend made his, and it was superb. Tonight I'm having Cajun chicken and rice which should be nice :)"}, {"response": 21, "author": "stacey", "date": "Wed, Sep 30, 1998 (17:44)", "body": "had leftover 'clean out the fridge casserole' rice, green chiles, monterey jack cheese, tomatoes, mushrooms and garlic... mixed together only slightly better than haphazardly, baked and eaten"}, {"response": 22, "author": "mikeg", "date": "Wed, Sep 30, 1998 (18:07)", "body": "sounds wild, stace :))"}, {"response": 23, "author": "stacey", "date": "Wed, Sep 30, 1998 (18:16)", "body": "the fact I regularly clean out my fridge or the fact I insist on cooking all the odds and ends together?"}, {"response": 24, "author": "mikeg", "date": "Wed, Sep 30, 1998 (18:17)", "body": "the odds and ends together part - i never can do that. too bloody picky...guess it's about time i grew up :) *but* I did have a Chinese for the first time ever recently, so I'm still pretty impressed with myself at the moment :)"}, {"response": 25, "author": "riette", "date": "Thu, Oct  1, 1998 (00:54)", "body": "HA-HA!!!! Your first Chinese meal, and you're 20? That is for me the equivalent of remaining a virgin until one's 50! Do you at least make use of all the wonderful Indian restaurants you have in England?"}, {"response": 26, "author": "autumn", "date": "Thu, Oct  1, 1998 (14:00)", "body": "Soho = curry"}, {"response": 27, "author": "mikeg", "date": "Thu, Oct  1, 1998 (18:18)", "body": "I actually had an Indian about a week later...but it was only tandoori chicken, which I've had before...I've got to say that I'm not very experimental with food, and I'm rather childishly picky. But, I'm trying to \"branch out\" a bit more :))"}, {"response": 28, "author": "terry", "date": "Thu, Oct  1, 1998 (23:17)", "body": "She gets pretty wild cleanin' that fridge!"}, {"response": 29, "author": "riette", "date": "Fri, Oct  2, 1998 (04:37)", "body": "Who??? And what sort of things do you like, Mike? Pastas?"}, {"response": 30, "author": "terry", "date": "Fri, Oct  2, 1998 (06:19)", "body": "Stacey, that's who."}, {"response": 31, "author": "stacey", "date": "Fri, Oct  2, 1998 (07:08)", "body": "huh? (i must've really lost this thread!)"}, {"response": 32, "author": "riette", "date": "Sat, Oct  3, 1998 (04:56)", "body": "No, Terry, Mike likes Michelles!"}, {"response": 33, "author": "riette", "date": "Sat, Oct  3, 1998 (04:57)", "body": "Oh, no, now I understand! Silly me! You were answering my 'who?'. OH!"}, {"response": 34, "author": "mikeg", "date": "Sat, Oct  3, 1998 (05:32)", "body": "Hehe...good one, Riette :) I am a big pasta fan, yeah, but I am getting in to other things :-)"}, {"response": 35, "author": "stacey", "date": "Sat, Oct  3, 1998 (11:13)", "body": "and her name is..."}, {"response": 36, "author": "mikeg", "date": "Sat, Oct  3, 1998 (15:08)", "body": "lol! :-) Now don't be rude, stacey! However, I am feeling horny as hell today - it's terrible, cos I'm not going to see her for a fortnight...*damn!* Trust me to get horny now :)"}, {"response": 37, "author": "stacey", "date": "Sat, Oct  3, 1998 (16:21)", "body": "Perhaps making lasagna would help to burn off some of that \"energy\"?"}, {"response": 38, "author": "riette", "date": "Sun, Oct  4, 1998 (01:30)", "body": "Or even better: a quick wank!"}, {"response": 39, "author": "KitchenManager", "date": "Sun, Oct  4, 1998 (16:54)", "body": "just not into the pasta water..."}, {"response": 40, "author": "stacey", "date": "Sun, Oct  4, 1998 (19:05)", "body": "or it might add that extra \"pow\" to your dish!"}, {"response": 41, "author": "riette", "date": "Mon, Oct  5, 1998 (02:20)", "body": "Spaghetti Spermoso...."}, {"response": 42, "author": "mikeg", "date": "Tue, Oct  6, 1998 (20:22)", "body": "Y.U.K!!!!!!! I just wrote her a sexy letter, instead :-) You lot are more disgusting than me, and I thought *I* was a pervert :-)"}, {"response": 43, "author": "KitchenManager", "date": "Tue, Oct  6, 1998 (23:48)", "body": "Someone called?"}, {"response": 44, "author": "riette", "date": "Wed, Oct  7, 1998 (03:29)", "body": "How do sexy letters go? 'My Darling, I wish I could give you a little breast pummel....' And then?"}, {"response": 45, "author": "autumn", "date": "Wed, Oct  7, 1998 (15:38)", "body": "Aren't they sick, Mike?"}, {"response": 46, "author": "mikeg", "date": "Fri, Oct  9, 1998 (11:28)", "body": "*grin* ;"}, {"response": 47, "author": "MarciaH", "date": "Sun, Jul  4, 1999 (22:30)", "body": "wer, you were right!"}, {"response": 48, "author": "KitchenManager", "date": "Mon, Jul  5, 1999 (01:17)", "body": "about?"}, {"response": 49, "author": "MarciaH", "date": "Mon, Jul  5, 1999 (01:21)", "body": "all Boards leading back to the same topic. (Figure it out!)"}, {"response": 50, "author": "KitchenManager", "date": "Mon, Jul  5, 1999 (01:24)", "body": "that! I tried to warn you..."}, {"response": 51, "author": "MarciaH", "date": "Mon, Jul  5, 1999 (01:26)", "body": "This and Pizza were my downfall today. Yes, you did."}, {"response": 52, "author": "KitchenManager", "date": "Mon, Jul  5, 1999 (01:33)", "body": "just join in...we all take turns, don't you see...what would your favorite Italian meal consist of?"}, {"response": 53, "author": "MarciaH", "date": "Mon, Jul  5, 1999 (01:39)", "body": "Cannelloni(sp?) stuffed with ricotta, salad of mixed greens and tomatoes and onions with vinegar and oil dressing on the side. This is without thinking deeply. Tomorrow might bring new insight into my taste in this department."}, {"response": 54, "author": "KitchenManager", "date": "Mon, Jul  5, 1999 (01:50)", "body": "hmmm..."}, {"response": 55, "author": "MarciaH", "date": "Mon, Jul  5, 1999 (01:55)", "body": "Is that a good hmmm... or a bad hmmm...? It has been a while. I make excellent spaghetti. People who do not eat it come here for mine!"}, {"response": 56, "author": "stacey", "date": "Mon, Jul  5, 1999 (15:13)", "body": "I'll be there! (I normally DO eat spaghetti but I am now intrigued) ... where exactly do you live?"}, {"response": 57, "author": "MarciaH", "date": "Mon, Jul  5, 1999 (16:20)", "body": "Hilo, Hawaii - on the Big Island where the volcano is always erupting =)"}, {"response": 58, "author": "KitchenManager", "date": "Mon, Jul  5, 1999 (23:27)", "body": "that hmmm indicated a lack of anything else to say at the moment..."}, {"response": 59, "author": "MarciaH", "date": "Tue, Jul  6, 1999 (21:10)", "body": "Ah! Yes! We all have our moments, and as host of this board, you are entitled to more of them than we."}, {"response": 60, "author": "KitchenManager", "date": "Tue, Jul  6, 1999 (21:20)", "body": "actually, I'm entitled to maintain as many moments as possible in rapid succession..."}, {"response": 61, "author": "KitchenManager", "date": "Tue, Jul  6, 1999 (21:22)", "body": "whoever their author or owner... (although, the more the better!!!)"}, {"response": 62, "author": "MarciaH", "date": "Tue, Jul  6, 1999 (21:50)", "body": "So I would gather...ah, but we cannot all be hosts and we are not all cute, so you get mine!"}, {"response": 63, "author": "KitchenManager", "date": "Tue, Jul  6, 1999 (23:43)", "body": "you can be a host..."}, {"response": 64, "author": "MarciaH", "date": "Tue, Jul  6, 1999 (23:50)", "body": "I thought the idea was to help Terry...!"}, {"response": 65, "author": "riette", "date": "Tue, Jul 13, 1999 (12:54)", "body": "ha-ha! Some hosts know exactly what you're talking about.... No wonder the poor man is frequently driven to nekkid girls and booze. Yeah, Kitchen Man, I know just what you're going to say - it doesn't take inspiration does it? Okay, stupid point. I'll just sit down, eath my roasted jellyfish and shut up."}, {"response": 66, "author": "MarciaH", "date": "Tue, Jul 13, 1999 (17:42)", "body": "Ree, check out http://www.spring.net/yapp-bin/restricted/browse/geo/all"}, {"response": 67, "author": "KitchenManager", "date": "Tue, Jul 13, 1999 (18:05)", "body": "and, Marcia is now a host too... ah, Ree, your back and picking on me already... seems just like old times doesn't it?"}, {"response": 68, "author": "riette", "date": "Wed, Jul 14, 1999 (13:22)", "body": "It's great, Marcia. I LUUUUUV your background. Is geography what you do for a living? Wer, just doing my job - - - see, I know what keeps you happy.... \ufffdgrin\ufffd"}, {"response": 69, "author": "MarciaH", "date": "Wed, Jul 14, 1999 (14:00)", "body": "(Ummmm...so do I....) I am a researcher and editor and volunteer (disaster relief and fundraising for the UH at Hilo. I would have become a tasty and saucy (keeping on topic) Geologist had I been able handle the math, so I became a tech writer instead. My son is a Geologist. My degree was in Earth Sciences and Journalism."}, {"response": 70, "author": "MarciaH", "date": "Wed, Jul 14, 1999 (14:02)", "body": "BTW, thanks for the kind comments. Wer asked what I wanted for wallpaper and I sent him off with chisel and hammer for grey limestone. He came back with polished marble, and I was in love!"}, {"response": 71, "author": "riette", "date": "Thu, Jul 15, 1999 (09:49)", "body": "Too cool! That must be such an interesting career. My brother, who still lives in Africa, is studying to become a tour guide. It involves alot of geology and geography and stuff like that. I have no idea about any of it, but he tells me the most interesting stuff."}, {"response": 72, "author": "MarciaH", "date": "Thu, Jul 15, 1999 (23:21)", "body": "Your brother will be put on point duty sometime - just as my son was when he was a Park Ranger for Hawaii Volcanoes National Park. That meant, when he posted out in the field to answer tourists' questions, the most common one was, \"Where is the eruption?\" Obscuring the entire sky behind him was a cinder cone with a huge fountain of molten lava hurling itself into the sky and down the flanks of the cone with the most tremendous roar. His job was to turn and point to the eruption. Thus, point duty!"}, {"response": 73, "author": "riette", "date": "Fri, Jul 16, 1999 (16:13)", "body": "Gawd!!! I hope people will never ask my brother stupid things like that. He will not take kindly to it; afraid tact doesn't exactly run in the family..."}, {"response": 74, "author": "MarciaH", "date": "Fri, Jul 16, 1999 (16:29)", "body": "That is just the beginning of the fun things he will be asked. David was asked if the Island was completely surrounged by water; If the ocean on the other side was the same one as on this side; and when he was a Ranger at the Arizona Memorial at Pearl Harbor, someone asked him if the ship's bell had floated to the surface or if they had to go down to get it. (Realize a Battleship's bell is a big solid bronze item weighing a great deal.) One must stifle the need to say anything untoward and just make me tal notes for discussion when the rangers all get together to swap stories! Tell your brother to save money on charm school and learn to say \"fantastic\" instead of Bull$h**"}, {"response": 75, "author": "riette", "date": "Sat, Jul 17, 1999 (00:38)", "body": "Good God, are people really that stupid??? It would be hilarious if it weren't so damned pathetic. I mean, why bother to put in those years of study if people are going to ask one nonsense like that?? I'll be sure to tell him though - he's bound to break into fits of laughter."}, {"response": 76, "author": "KitchenManager", "date": "Sat, Jul 17, 1999 (08:56)", "body": "are people really that stupid...if only it wasn't so..."}, {"response": 77, "author": "MarciaH", "date": "Sat, Jul 17, 1999 (11:50)", "body": "To be charitable, we are a tourist destination, and along with their problems and work, vacationers usually leave their brains behind. We try to keep them from hurting themselves like benevolent spirits."}, {"response": 78, "author": "KitchenManager", "date": "Sat, Jul 17, 1999 (12:01)", "body": "can we have a vote for natural selection please?"}, {"response": 79, "author": "riette", "date": "Sat, Jul 17, 1999 (15:46)", "body": "I've never believed in that. The very fact that I am alive proves that selection has nothing to do with Nature, but everything to do with printing errors."}, {"response": 80, "author": "MarciaH", "date": "Sat, Jul 17, 1999 (16:00)", "body": "If natural selection means too weak to breed, I'll agree with wer, but these touri (plural of touriststs)either did not know about their being selected for the current list of Darwin Awards, or were not literate. Scarily enough, these people were being followed by tubby little miniature copies of themselves. Ree, Dear, let us do that dictionary!"}, {"response": 81, "author": "KitchenManager", "date": "Sat, Jul 17, 1999 (18:22)", "body": "maybe ya'll can teach somebody something useful that they ain't learned yet!"}, {"response": 82, "author": "MarciaH", "date": "Sat, Jul 17, 1999 (18:28)", "body": "That is precisely the attitude I take and that is why I took on that Geo conference. I keep thinking no one is beyond teaching and inspiring, so I keep plugging at it."}, {"response": 83, "author": "riette", "date": "Sun, Jul 18, 1999 (14:57)", "body": "Good thing, Marcia. I don't know of a single useful thing that I could possibly teach another person. 'Part from that plugging-thang, that is..."}, {"response": 84, "author": "KitchenManager", "date": "Sun, Jul 18, 1999 (15:12)", "body": "?"}, {"response": 85, "author": "MarciaH", "date": "Sun, Jul 18, 1999 (15:19)", "body": "Ree, Dear, I am sure you could teach a lot...you have a huge conference on art, and if men were not reading this, too, I could suggest some other things in which I consider you an expert. I, on the other hand have rocks in my head..."}, {"response": 86, "author": "KitchenManager", "date": "Sun, Jul 18, 1999 (15:35)", "body": "wrong gender again..."}, {"response": 87, "author": "MarciaH", "date": "Mon, Jul 19, 1999 (00:24)", "body": "No dear, you are just a tad too young to know these things...we would not like to wander too far afield from the ante pasto and linguini."}, {"response": 88, "author": "MarciaH", "date": "Mon, Jul 19, 1999 (00:26)", "body": "Oh...if my opinion matters, you are precisely the correct gender!"}, {"response": 89, "author": "riette", "date": "Mon, Jul 19, 1999 (02:57)", "body": "Whatever that may be! Wer is such a feminist, one can never tell."}, {"response": 90, "author": "MarciaH", "date": "Mon, Jul 19, 1999 (11:59)", "body": "I am pretty sure I know....and he is the perfect gender and what a specimen he is (as much as I can tell from half way across the Pacific!) Just let me asssure you he is not of the XX variety."}, {"response": 91, "author": "stacey", "date": "Mon, Jul 19, 1999 (12:03)", "body": "now... how exactly am I to interpret those Xs?? *grin*"}, {"response": 92, "author": "MarciaH", "date": "Mon, Jul 19, 1999 (12:26)", "body": "*Grin* knowingly. Out here they are chromosomes. Other places we can define the Xs as we wish to. (I wish the host would awaken and talk to us. It is lonely in here without his pithy remarks!)"}, {"response": 93, "author": "stacey", "date": "Mon, Jul 19, 1999 (12:30)", "body": "oh l'alimento of our conference... awaken... awaKEN... AWAKEN..."}, {"response": 94, "author": "riette", "date": "Mon, Jul 19, 1999 (15:34)", "body": "He can DO that??? \ufffdgrin\ufffd"}, {"response": 95, "author": "MarciaH", "date": "Mon, Jul 19, 1999 (16:34)", "body": "I shall investigate and report back....*grin*"}, {"response": 96, "author": "stacey", "date": "Mon, Jul 19, 1999 (17:06)", "body": "*cackle* (now he's just to embarassed to comment!)"}, {"response": 97, "author": "MarciaH", "date": "Mon, Jul 19, 1999 (18:06)", "body": "I think it is more that he is working today and has not posted at all...but, when he gets home I am sure we will hear from him *giggle*"}, {"response": 98, "author": "KitchenManager", "date": "Mon, Jul 19, 1999 (22:35)", "body": "thank you, ladies! can each of you see my swelled head from your current residence? (and with help like this, I can do just about anything!!!)"}, {"response": 99, "author": "stacey", "date": "Tue, Jul 20, 1999 (09:44)", "body": "but you may need help reducing the swelling???"}, {"response": 100, "author": "KitchenManager", "date": "Tue, Jul 20, 1999 (10:56)", "body": "I'm sure it will go away of it's own accord..."}, {"response": 101, "author": "autumn", "date": "Tue, Jul 20, 1999 (11:11)", "body": "Unfortunately, it never lasts for long..."}, {"response": 102, "author": "riette", "date": "Tue, Jul 20, 1999 (12:59)", "body": "If would if people could tell each other they're gorgeous ALL the time."}, {"response": 103, "author": "MarciaH", "date": "Tue, Jul 20, 1999 (14:02)", "body": "Since inner beauty lasts forever, I think that is truly a great idea, and a wonderful morale booster. You are some of the most beautiful people I have ever met. Thank you."}, {"response": 104, "author": "riette", "date": "Wed, Jul 21, 1999 (02:51)", "body": "\ufffdglowing\ufffd And you are the kindest and most knowledgable, and sound just like the place you live in."}, {"response": 105, "author": "MarciaH", "date": "Wed, Jul 21, 1999 (13:48)", "body": "\ufffdbeaming\ufffd....\ufffdhugs\ufffd"}, {"response": 106, "author": "riette", "date": "Wed, Jul 21, 1999 (15:11)", "body": "And as such, I'll ask you something really stupid. What does 'l'alimento' mean???"}, {"response": 107, "author": "aschuth", "date": "Thu, Jul 22, 1999 (03:33)", "body": "Italian for \"food stuffs\". Italian food stores are called \"Alimentari\"."}, {"response": 108, "author": "aschuth", "date": "Thu, Jul 22, 1999 (03:34)", "body": "Oh. I spoke out of turn. Sorry, ladies!"}, {"response": 109, "author": "aschuth", "date": "Thu, Jul 22, 1999 (06:11)", "body": "Anyway, go south and look for your self, Ri\ufffdtte! Florence (Firenze) is not too far from where you live, and as well as Siena worth visiting. Especially for people who care about art history... intrigues... feudes... and good food. In the region around it, the Toscana, many artists give courses. And there are hot springs! While in the area, do not miss Pisa and Ravenna. I did. I regret it. While driving around the motorways, stop at least at every second service station for a caf\ufffd (another expression for espresso), or a cappucino. And sample the wonderful sandwiches! Nice alimentari are the sun-dried tomatoes, the olives, the Parmigiano cheese (if freshly grated), ham from Parma (sliced so thin you can read our postings through it), Pesto (a mix of herbs, olive oil and Parmegiano, perhaps even pine seeds, that is e.g. stirred into cooked pasta to provide for a simple, fast and delicious dish; also nice as sandwich spread - very thinly spread!) and of course the very nice pasta. Not to forget the extremely superb olive oils (even IBM uses them in their commercials thes days...)! Amaretto comes from Florence, too. May I recommend a wine? Be sure to sample some Vernacchia, grown around the small town of San Gimignano (thus called Vernacchia Di San Gimignano). It is a wonderful dry white wine that is quite an experience and contrast to all the Chianti, which is rather heavy and not be as becoming. (For those who get an allergy around Germans: Do not visit during Summer. Fall is quite enjoyable, Spring (Easter!) a treat.)"}, {"response": 110, "author": "riette", "date": "Thu, Jul 22, 1999 (09:12)", "body": "Alexander, light of my life, WHAT do you think I DO over here? Go around with my eyes shut? I'm an artist - for me not to have seen Florence and Pisa and Rome would be like a clown who never visited the circus. And I eat spaghetti with pesto sauce every other night, even when I'm not in Italy, I order a crate of heavy red whine from the different little towns just across the border every year (don't care for white wine), and when I feel like Italian food and have no money, I just go to Lugano or Ascona or wherever in the south - food there is just as good. But ALL that doesn't mean I know the word 'l'alimento'. Sure, I knew it had something to do with food (otherwise it wouldn't be here, right), but it might as well have meant 'cook' - so, I thought I'd ask. See? \ufffdshaking head, grinning\ufffd I don't know - male logic!"}, {"response": 111, "author": "MarciaH", "date": "Thu, Jul 22, 1999 (11:27)", "body": "Good Morning (at least in Hawaii) Riette and Alexander. I am afraid my sources would not have given you a better answer to your question than his. I do envy that lovely trip you are taking...and (for the record, there is no such thing as a stupid question.)"}, {"response": 112, "author": "aschuth", "date": "Thu, Jul 22, 1999 (12:10)", "body": "R., I just thought anybody who has ever been anywhere in Italy would have seen the shop signs all over spelling it out. Please excuse me. My fault."}, {"response": 113, "author": "riette", "date": "Thu, Jul 22, 1999 (13:22)", "body": "No, I actually didn't notice! ha-ha! How embarassing. I think there are 2 reasons for that, the first being the obvious: I usually live on McDonald's from the 2nd day of holiday onwards, since I spend too much money on other useless things. And the second is, I think, that I tend to notice places only when they look strange. For instance I can't remember looking at the names of shops and restaurants when I was in Cyprus, but I vividly remember a sports shop in Nicosea (spelling????), called 'Athlete s Foot'. Almost make me wet my pants!"}, {"response": 114, "author": "autumn", "date": "Thu, Jul 22, 1999 (22:50)", "body": "They're a huge chain here! But I digress. Hugs to all my fellow springeurs! You are beautiful."}, {"response": 115, "author": "MarciaH", "date": "Thu, Jul 22, 1999 (22:57)", "body": "Hugs, Autumn. One great thing about hugs is when you give one you usually get one =)"}, {"response": 116, "author": "autumn", "date": "Thu, Jul 22, 1999 (23:00)", "body": "It's hard not to reciprocate a hug, isn't it?"}, {"response": 117, "author": "riette", "date": "Fri, Jul 23, 1999 (03:00)", "body": "Virtually impossible, I'd say. food conference Main Menu"}]}, {"num": 33, "subject": "The Recipe Doctor", "response_count": 48, "posts": [{"response": 1, "author": "autumn", "date": "Sun, Jul 26, 1998 (21:19)", "body": "This is a good idea. I feel like most of my recipes need help, some extra zing! that would make them more palatable."}, {"response": 2, "author": "KitchenManager", "date": "Sun, Jul 26, 1998 (23:17)", "body": "for example?"}, {"response": 3, "author": "autumn", "date": "Sun, Jul 26, 1998 (23:17)", "body": "Every week we have tacos comprised of wheat meat, some kind of grain, diced chili peppers, and Monterey Jack cheese wrapped in tortillas. After they're warmed up, we add guacamole, sour cream, salsa, whatever at the table. I find them so dull, I pile on the salsa. I may as well just save myself some effort and roll up salsa in a tortilla and be done with it."}, {"response": 4, "author": "autumn", "date": "Sun, Jul 26, 1998 (23:17)", "body": "And fresh cilantro. I forgot to mention that."}, {"response": 5, "author": "KitchenManager", "date": "Sun, Jul 26, 1998 (23:17)", "body": "do you eat eggs?"}, {"response": 6, "author": "KitchenManager", "date": "Wed, Jul 29, 1998 (10:29)", "body": "and, what are your alls dietary restrictions?"}, {"response": 7, "author": "terry", "date": "Wed, Jul 29, 1998 (17:23)", "body": "No red meat or heavy stuff."}, {"response": 8, "author": "PT", "date": "Sat, Dec 19, 1998 (15:44)", "body": "Autumn, to make your tacos taste better, you might try adding some taco seasoning to whatever you are replacing the meat with, and simmering it for a very short time in extra virgin olive oil. Ground beef adds very little flavor to a taco. It simply acts as a vector for the flavoring added to it. So, add the same flavoring to something else. You might want to try adding some hot pepper to the mix."}, {"response": 9, "author": "autumn", "date": "Mon, Dec 21, 1998 (20:56)", "body": "Thanks, Tim, actually I do add taco seasoning to my Boca meat crumbles and they are much more flavorful than the wheat meat."}, {"response": 10, "author": "KitchenManager", "date": "Mon, Dec 21, 1998 (23:46)", "body": "Thought about using scrambled eggs instead of a meat substitute?"}, {"response": 11, "author": "PT", "date": "Tue, Dec 22, 1998 (11:02)", "body": "Sure, Breakfast tacos. Add some fried potatoes as well."}, {"response": 12, "author": "PT", "date": "Tue, Dec 22, 1998 (11:04)", "body": "While we are on the subject of breakfast tacos, try some bacos in them also."}, {"response": 13, "author": "autumn", "date": "Sat, Dec 26, 1998 (21:01)", "body": "Eggs in place of the \"meat\"? Hmm....."}, {"response": 14, "author": "KitchenManager", "date": "Sat, Dec 26, 1998 (23:54)", "body": "Yeah...either with the taco seasoning, or as breakfast style, especially with potatoes as Tim said, and cheese and green onions... if I were doing them with the taco seasoning, I'd add a little fresh garlic and onions to the oil before I added the eggs scrambled with the taco seasoning..."}, {"response": 15, "author": "autumn", "date": "Fri, Jan  1, 1999 (23:04)", "body": "(*dubiously*) Hmmm...."}, {"response": 16, "author": "KitchenManager", "date": "Sat, Jan  2, 1999 (02:04)", "body": "no trust, huh?"}, {"response": 17, "author": "PT", "date": "Thu, Jan  7, 1999 (04:15)", "body": "Sounded good to me."}, {"response": 18, "author": "autumn", "date": "Sun, Jan 10, 1999 (13:58)", "body": "Eggs is eggs and tortillas is tortillas. And never the twain shall meet."}, {"response": 19, "author": "KitchenManager", "date": "Sun, Jan 10, 1999 (23:27)", "body": "and tacos are made with meat..."}, {"response": 20, "author": "stacey", "date": "Mon, Jan 11, 1999 (09:05)", "body": "STRAP!!!"}, {"response": 21, "author": "PT", "date": "Tue, Jan 12, 1999 (19:06)", "body": "What does that mean?"}, {"response": 22, "author": "KitchenManager", "date": "Tue, Jan 12, 1999 (21:25)", "body": "Maybe you should ask the ALMIGHTY PASQUINA..."}, {"response": 23, "author": "stacey", "date": "Wed, Jan 13, 1999 (09:46)", "body": "(it means fight... a few grade school flashbacks for everyone...)"}, {"response": 24, "author": "PT", "date": "Wed, Jan 13, 1999 (14:53)", "body": "Strap means fight? That is the first I've heard that."}, {"response": 25, "author": "stacey", "date": "Wed, Jan 13, 1999 (14:55)", "body": "we musta gone to different grade schools"}, {"response": 26, "author": "PT", "date": "Wed, Jan 13, 1999 (15:44)", "body": "I think that is highly probable. Not to mention different eras. I was in grade school when I heard that President Kennedy was shot in Dallas. I remember that day like it was yesterday."}, {"response": 27, "author": "autumn", "date": "Wed, Jan 13, 1999 (20:43)", "body": "I wasn't born yet. So much for my being the Spring Matron!"}, {"response": 28, "author": "PT", "date": "Thu, Jan 14, 1999 (11:33)", "body": "I think that you still are. I'll never be a matron."}, {"response": 29, "author": "riette", "date": "Thu, Jan 14, 1999 (13:04)", "body": "No? I've always find you very maternal."}, {"response": 30, "author": "riette", "date": "Thu, Jan 14, 1999 (13:04)", "body": "No? I've always found you very maternal."}, {"response": 31, "author": "PT", "date": "Fri, Jan 15, 1999 (17:03)", "body": "Oh really? How could that be? I'm confused."}, {"response": 32, "author": "KitchenManager", "date": "Fri, Jan 15, 1999 (22:49)", "body": "money says it's the shoes..."}, {"response": 33, "author": "riette", "date": "Sat, Jan 16, 1999 (06:12)", "body": "Nope, it's the sharing of recipes and cake baking tips..."}, {"response": 34, "author": "PT", "date": "Sat, Jan 16, 1999 (12:58)", "body": "You ought to talk to my father. He bakes some really good bread. He has been baking as a hobby for years, and has never made the same kind of bread twice."}, {"response": 35, "author": "riette", "date": "Sat, Jan 16, 1999 (14:30)", "body": "So, you and your father are equally maternal..."}, {"response": 36, "author": "KitchenManager", "date": "Sun, Jan 17, 1999 (02:11)", "body": "really good but not good enough to have again, eh?"}, {"response": 37, "author": "riette", "date": "Mon, Jan 18, 1999 (01:54)", "body": "Not as spring matron anyway. As the spring guard perhaps - to eliminate anything odd."}, {"response": 38, "author": "KitchenManager", "date": "Mon, Jan 18, 1999 (21:47)", "body": "you mean like me..."}, {"response": 39, "author": "PT", "date": "Wed, Jan 20, 1999 (20:54)", "body": "I don't know if this makes us matronly, but it does make life more fun. Wer, he doesn't repeat the recipe because once it's been done, what is the point?"}, {"response": 40, "author": "KitchenManager", "date": "Wed, Jan 20, 1999 (22:08)", "body": "so you have never repeated anything you have done? if, as I believe, you have then you already know what the point(s) is(are)..."}, {"response": 41, "author": "stacey", "date": "Sun, Jan 24, 1999 (19:03)", "body": "huh? (hi everyone!!!)"}, {"response": 42, "author": "KitchenManager", "date": "Mon, Jan 25, 1999 (00:11)", "body": "hi"}, {"response": 43, "author": "riette", "date": "Tue, Jan 26, 1999 (10:04)", "body": "I usually don't repeat anything I do either . . . because it's not worth repeating, that is! But I'm sure that isn't the case with everyone!"}, {"response": 44, "author": "Isabel", "date": "Tue, Sep 21, 1999 (13:40)", "body": "How do I get couscous that's not sticky, that doesn't pap together, like the rice you get at chinese places? Or has it to be like this?"}, {"response": 45, "author": "stacey", "date": "Tue, Sep 21, 1999 (15:01)", "body": "don't overcook it... couscous gets sticky when you overcook it..."}, {"response": 46, "author": "riette", "date": "Wed, Sep 22, 1999 (04:06)", "body": "Isabel, if you ever come to Switzerland, you must look me up. There is a great Pakistani restaurant here where they make fabulous couscous dishes!"}, {"response": 47, "author": "Isabel", "date": "Wed, Sep 22, 1999 (12:09)", "body": "I hurry!"}, {"response": 48, "author": "riette", "date": "Thu, Sep 23, 1999 (03:40)", "body": "Good! It'll be fun. food conference Main Menu"}]}, {"num": 35, "subject": "ok", "response_count": 117, "posts": [{"response": 1, "author": "stacey", "date": "Mon, Oct 12, 1998 (12:57)", "body": "oops! brain fart! Trying to enter the above in topic 2 (what I ate today) but was all over the board telnetting. But... while we're here. Anyone have any thoughts on this yummy combo?"}, {"response": 2, "author": "autumn", "date": "Mon, Oct 12, 1998 (20:53)", "body": "Mmmmm! I love smoked oysters, but they give me a migraine. Have you tried the salmon-flavored cream cheese? It's not terrible. The cheesecake one is good, although it has a phony aftertaste."}, {"response": 3, "author": "jgross", "date": "Mon, Oct 12, 1998 (22:05)", "body": "This morning after breakfast and orange juice, I tried the smoked cigarette cream cheese. My taste buds were extremely engaged and the cream cheese stayed lit throughout. My most recent girlfriend (she started at 8:30 a.m. today) says I should try it with oysters Rockefeller, mixed in with Indian fritter of chickpea flour. Soon. Soon. Don't wanna rush it. I'm glad she's not the urgent impatient type."}, {"response": 4, "author": "stacey", "date": "Tue, Oct 13, 1998 (15:54)", "body": "LOL! Never tried the cigarette flavored. I'm sure I'd dislike smoke as much orally as I do nasally. Autumn, my bagel ritual includes the smoked salmon flavored cream cheese... the one with bits of fish flesh floating around in it. I crave it!"}, {"response": 5, "author": "jgross", "date": "Tue, Oct 13, 1998 (20:07)", "body": "Autumn, my bagel ritual includes artichoke slinkies and Big Mac brassieres under the weight of deep trance music that uses heavy tom-toms ---I need to have quite a few old vaudevillians dressed in period costumes from 14th century Namibia, where they're walking through and passing the hat among the kids for nickels and dimes and Afghan rebel tattoo designs. I crave it and I have to have it every day of my life, and I have so far."}, {"response": 6, "author": "stacey", "date": "Wed, Oct 14, 1998 (09:05)", "body": "I LOVE waking up to posts like this... starts my day off better than a long, hot, steamy shower! (well almost)"}, {"response": 7, "author": "KitchenManager", "date": "Wed, Oct 14, 1998 (12:08)", "body": "Maybe Mr. le Plep should have his own morning show, \"Alarm Clock Jim\"..."}, {"response": 8, "author": "stacey", "date": "Wed, Oct 14, 1998 (12:20)", "body": "anything is possible in the age of the Teletubbie (A friggin HORRIBLE children's program in my opinion!)"}, {"response": 9, "author": "jgross", "date": "Thu, Oct 15, 1998 (01:24)", "body": "One time I was a kid and when I was, I got into a long hot steamy shower with a buncha other kids because there was this waterproof TV show on ---it was about these old men who were boozers aided by the full bottle and the conversation among the men was about how they were noticing that their legs were of different length ---then the men gathered round this TV set and started watching it and what was on was these kids takin' a long hot steamy shower and I was one of them---then Steve Buscemi came into the shower and kinda joined us, but he said real important stuff to us, like he said that he did biopsies on 74 living presidents of this our country, and he said that there were some old drunk men watching us on TV, and we believed him because he was Steve and he talked through a voice synthesizer and he could turn genes off and on as fast as we could and as he was walking away from us all dripping clean, he told us these very important words---that love consists of a plastic dummy on a bed....his wife"}, {"response": 10, "author": "riette", "date": "Thu, Oct 15, 1998 (13:09)", "body": "Sonja here: That is a very interesting response, Mr. le Plep. (That is not your real name, is it?) A little surreal, but interesting."}, {"response": 11, "author": "jgross", "date": "Thu, Oct 15, 1998 (19:17)", "body": "Here Sonja, too. My real name has always been Leplep Sonja le Plep. Truth and reality are stranger than surreal fiction, and the above experience actually occurred, several times. You see, it all started when I was born and then within a few small years I became a genuine kid. Other kids I met also were born, like me, and we did all kinds of stuff, like take long hot steamy showers together. It was a tribute to our deep love for hippopotomuses, which we'd notice on Ab Fab, a nature show that showed animals doing water sports of their own making. The hippos would give each other long hot steamy showers, and my best friend Duppy told me most of those hippo shows were taped in Namibia, a town I've never been t , but I hear it's somewhere. Well, like I say, a few old gentlemen who had high alcohol content in their blood, they liked to watch us on TV because we would design fashionable voodoo apparel for nude zombies. I'm quite saddened by this news, as well, but feel obligated to tell it to you, and it is this: the apparel is now only available in Boston, although it's always on sale, and it's always quite wet. And as you know, all kids are psychically mobile, and we were too, and we'd watch Wooloomooloo, a V station that set a few minds at ease because it usually had programming that featured drunk old men watching kids shows on Saturday mornings. Only a couple of those shows were about me and my friends, most of 'em were about road conditions in those towns known as Angola and Botswana (I wouldn't know where they are, but I truly suspect that they're somewhere, but can't be sure)."}, {"response": 12, "author": "riette", "date": "Fri, Oct 16, 1998 (02:35)", "body": "Here Sonja (Le Plep Not): WOW! You'd rather be called Mr. Gross, wouldn't you? Sorry about that. Good thing you watched those hippo shows - you'll recognize me straight away if ever we should meet...."}, {"response": 13, "author": "jgross", "date": "Fri, Oct 16, 1998 (12:53)", "body": "\"Ms. Smith\" and \"Mr. Gross\"---I'm guessing those are names we wouldn't really like to be called. Putting \"Sonja\" in the middle of \"Leplep le Plep\" was my way of saying, \"Yeah, Leplep is not my real name.\" But I don't mind being called Leplep. And I was guessing that your calling me \"Mr. Gross\" was your way of playing with me. Sometimes it happens that people play rough with each other when they're playing, like they have dagger points in their eyes, but your way is gentler, much easier to take in. I like that quality in you. It's nice. The other thing that happened with me with my last response was that I was reacting to that word you used (\"surreal\").....and so anyway it somehow led to me retelling the story slightly differently but just as surreally. I have this susceptibility to being sensitive there, because I sense that my writing gets to people in untoward ways that they don't particularly appreciate on occasion---like I've gotten reactions like, or something like (and these aren't the exact words or anything), \"I find the surreal offends me\" or \"can we finally get back on topic\" or \"psychotic\" or \"psychedelic\" and others I can't recall. It's true that it is surreal. But sometimes that surreal stuff seems to annoy. Sometimes not. Maybe people feel I'm not being on the level with them when I do that. Maybe they're going with it somehow onto and into the subliminal and at that point maybe there are touchy disturbances that go off. Maybe they feel like there's not much point to what I'm saying at those times and they suspect something underhanded may also be operating. Even when people like the surreal, I get the feeling they mostly just sorta tolerate it as being some sort of exercise in lateral thinking or something. But me, it means much more than that to me. The surreal can move into things from angles that are unavailable any other way. Not that other ways can't also move into things, and very deeply, of course, and meaningfully. The angles are just different, and sometimes those angles are just too sharp or dumb or dull and meet the eye and stand out in a tangle of sharp angles that irritate and that are found tiresome or something of that ilk. I feel that stuff going on in the Spring reactions to my surreal responses sometimes, and it affects me, it feels like an undercurrent that's just there and not just in my imagination. Do you know what I mean by any of this? I coulda not brought it up, but thought I might as well anyway, for what it's worth."}, {"response": 14, "author": "sonja", "date": "Fri, Oct 16, 1998 (13:34)", "body": "No no, you make sense. I am sorry - I meant 'surreal' as a sort of compliment. Your response suddenly had me thinking of Kafka, and I enjoy the ones I have read so far. They are different from all the others, and that is always interesting. And feel free to say if something I say touches a sore spot - feel free to guide me through your world. I have one question, though, to which I would like a one-word, honest answer. 'The rough playing and dagger points' - they refer to my sister, right? I have seen the other people here's responses, and they don't seem likely to harm in any way."}, {"response": 15, "author": "jgross", "date": "Fri, Oct 16, 1998 (13:43)", "body": "no is my one word answer. it refers to me and others, including Riette. that's honest from me, and what you wanted. and I knew you were being positive about \"surreal\" because you had used the word \"interesting\" but it's a sore spot anyway and works on me anyway. which doesn't mean at all to not use that word. I was just telling you something about me....that's what it was.... sorry if that sounds all too nutty but it's somehow actually just honest"}, {"response": 16, "author": "sonja", "date": "Fri, Oct 16, 1998 (14:03)", "body": "Sure. I understand. We all do that, I think. Human relationship is a complicated issue. It gets really puzzling, I know. Where does 'good play' end, and 'rough play' begin? Don't answer if you don't want to."}, {"response": 17, "author": "jgross", "date": "Sat, Oct 17, 1998 (00:37)", "body": "You're asking some really good questions. Yeah, questions that start at the beginning. We're in the open now. There's a clearing here where we're standin' at. It feels okay. Ok, to me, it seems like, well let's take 2 people.... if they know each other's ways and have really shown signs that they get it and like it (the other person's tendencies and expressions and intent), then there's so much more leeway for deeper sharper more critical kinds of teasing. That can be done and it can breathe life into what they have goin'. It's like reeling in the benefits of being able to laugh at ourself through another person's setting it up, as they poke fun with some real pokes. I just think where the playing can get rough is when at least one person still isn't showing that they can take what's going on without taking it the wrong way (getting bewildered, or misunderstanding something, or being hurt). Now if one person wants to change the range, so they can play rough and have it be alright with the other person, then the other person has to be clued in on how the rough stuff really works and how it really stays good, just rougher now. To clue the other person in on how rough stays good, now that isn't so easy, I don't think. The other person has to be able to (invited to) really freely ask probably lotsa questions, some of which may be fairly unaccountable right off the bat, since they might go in there somewhere where questions go when they smack up against something concealed, something we'd just prefer not to go into unless we're in the right mood or something. So we might react defensively, and sorta thwart what we think the other person is wondering about....we could become resistant and passive aggressive about it, and turn that into another kind of playing. If that can't be overcome, then communication remains at a standstill when it needs to not stand still if the other person is to ever be clued in on how rough play can really be good for both people. Isn't it nice, though, to remember that there are incredible heights of originality and fun and unearthing of what wasn't there before and crippling laughter and relating, that can happen when the playing isn't anything anywhere close to being rough at all? I dunno how ya feel about it, though.....what are you feeling?"}, {"response": 18, "author": "sonja", "date": "Sat, Oct 17, 1998 (08:16)", "body": "I think I can see where you're going, but I'm confused. I mean, the responses I have read so far seem pretty light hearted and easy-going and everything. I cannot tell how that can offend. But before I go ahead and say a bunch of things about communication and stuff, you must know that my sister is probably my only really close friend in the world (besides my husband, of course) - that is a malfunction or something, I suppose, since I have never been able to truly trust anyone else with the kind of fri ndship and closeness I have with her. I have no women friends or male friends or anything like that. Also, I have to admit in all honesty that I have not felt the need either, so the only things that I know about communication in friendship (if one can call on-line chatting friendship), are the things I have learned in this particular friendship. And it's funny, and a little confusing as I said before, because the things you describe above, the modes of communication, with the many questions, the defen iveness, even the critical kinds of teasing - those are precisely the things that make it such a great friendship for me. I mean, we do all of those things. We probe each other, we struggle with each other, we break out in crippling laughter, we criticize when the other deserves it; sometimes we accept the criticism, and other times we become defensive, we are fiercely honest with one another, we share our pain and our pleasure, absolutely everything. I have never ever perceived of it as rough or woun ing though, because through it all we remain equals. And as long as we remain aware of the fact that we are equals in everything, we can trust enough to know that playing is just playing; there is no deeper motive, no malicious intent. But that is all I can say, I'm afraid, and it seems I'm in no better position than you here. I can imagine that it might work differently in the world out there/here??, but I cannot quite tell how. I'm just sort of following instinct here, and trying not to play too mu h with the people here as I play with my sister, because I'm not sure how that would work. Is that a bad thing, do you think?"}, {"response": 19, "author": "riette", "date": "Sat, Oct 17, 1998 (14:53)", "body": "It does work differently, I think. But I've only started suspecting it since I've come here. The world outside us IS confusing."}, {"response": 20, "author": "jgross", "date": "Sun, Oct 18, 1998 (02:06)", "body": "You're twins. You're super close to each other. Do you ever have times when you have fights that end bad, where you have a strong desire to not have anything to do with each other for awhile? If so, maybe something got too rough. Since you guys are who you are (you know each other's instincts inside out, plus you are two sisters who get along great rather than many other sisters who don't at all), your relationship to each other will be real different from your relationship with those strange foreigners at Spring (just joshing there). And so yeah, it's gonna make sense to ease in gradually, moderately, as is your preference, if that's what it is, when acquainting yourself with the springers. I think there hasn't been anything malicious at Spring since you've been here, Sonja, so nothing to see yet there. I think maliciousness can be invisible to the one who is malicious. I think the one who is hurt by supposed maliciousness can be malicious in their way of holding onto the hurt. I think maliciousness can happen while wearing disguises like politeness, or unresponsiveness (like intentional neglect), or responding but in a stuffy way, or by sarcasm, or by not explaining what we mean when it's obvious to us that the other person could have trouble getting the drift, or by being curt, etc. I can see that other people need to be the way they are, and I need to be the way I am, that we all have accumulated inside of us a bunch of collective and individual pasts (or unconsciousnesses), and there are good reasons for why we react with our reactions. But I also feel we all put off learning more and more about compassion and sensitivity, the kind that is just spontaneous and where the learning is unexpected and unguarded and not controlling and not guided, not calculating, where it's not watching to direct or heal or change or transform. The learning about each other can be innocent and unpremeditated. And the same with the learning about our own self, our own emotional states. I think we are all equals, and we are equal in our maliciousness. I think that the different forms maliciousness takes in different people fools us into thinking this person is much less malicious than that person. But I think the distancing, the emotional or character armor is about the same in all of us. We're equals. It comes out equal. Anyway, I'm feeling that the play gets rough sometimes, in nice ways, so nice that the one who's hurt would never divulge such a thing---it's taboo. It's just part of life, the way things are. We don't even think it's malicious or rough. We're glad it's there.....spices things up.....or blunts us with stuff that we feel we have to accept like paying our dues or taking our knocks. We're numb like that. That's what it means to be alive in this world. But this is just me talkin'. Obviously. Gotta take what I say with a grain of salt. I'm pretty annoying probably when it comes to this stuff. People may be only too glad to confirm that in moments like these. Oh well.....so what else is new....."}, {"response": 21, "author": "sonja", "date": "Sun, Oct 18, 1998 (04:54)", "body": "You're not annoying at all. Your response is pretty long, there is alot to respond to, and so I'll just take it from the top. I don't think there has passed a single day in my life where I didn't talk to/want to talk to Ri\ufffdtte. She is a part of the air that I breathe, and not feeling her close to me every day would suffocate me, I think. We did have a bit of a hard time when we each got married in countries so far apart. We were really miserable the first two years or so, and I think we each half resented each other for it. But we never stopped talking about it, and now I think it is exactly that sort of communication, throu h good times and bad times alike, that keeps our friendship so strong - in fact, I feel we're still growing closer. We never ever run out of things to talk about. She never runs out of surprises, and I still manage to shock her too sometimes. I love that about our friendship. But you are probably right: it is a different sort of friendship from outside friendships. The world out there is not as safe and uncomplicated as the US-hood. That malice your talking about - I have not experienced it. I feel afraid to explore the kind of relationships/friendships where people might think me maliscious, or where I might me maliscious without knowing I am, just because I treat them like my sister. I mean, from my end it feels like I SHOULD be the same kind of friend to others as to h r, since I am her best friend, and since I would go through anything with her; it feels like friendship should be that. And yet you tell me it shouldn't, and that one should treat others differently. I know in my head that you are right, but leaves me without an important answer. How then does one treat other friends? Or rather: how do you treat other friends sincerely? How does one treat other friends sincerely without being maliscious? Stupid questions, I know; nevertheless questions without answers for me. That's why I tend to be a coward, and not get closer than just friendliness. I think I may have these difficulties because I cannot remember the learning process you're talking about. I have never even thought about it. We probably 'learned' our friendship when we were so young there COULD be no pre-meditation or questioning, just acceptance - because we were ourselves as innocent as the friendship. One tends to want just the same sort of trust and acceptance from other people, and to give them just that sort of trust - but with the one or two friendships I have had (none of wh ch worked out, I must confess), it didn't work that way at all. I was dissappointed, because they didn't WANT my trust, and it dissappointed and wounded me so deeply that I've not had the courage to try again for years now. I know what I did wrong now of course, but that is no guarantee that it's not going to happen again, and that I won't go about it the wrong way again, and so I don't ever summon up the courage to make friends. I would never have dared come to a place like this without knowing I have my sister here. Do you know, even now our brothers-in-law still ring us up from time to time, desperate for us to explain to them how the other sister's head works! I guess that makes sense. I can explain Ri\ufffdtte far better than I can explain myself, and she knows far better who I am than I do. I dread to think how we would fare without each other. Sisterhood has it's ups AND downs, doesn't it? But now I'm rambling . . . what else is new?"}, {"response": 22, "author": "jgross", "date": "Mon, Oct 19, 1998 (02:29)", "body": "I was afraid to open up your response and read it. I was afraid your reaction would be real positional and opposed to me. But you were not like that. You gave me a chance to come in and sit down with your words and consider them like they were perched with me on a bluff overlooking the sea. Nice sea breeze coming in. And over there across the roofs of inns are gulls in flight and they collapse in mid-air and swoop down into the water for some dinner maybe. And I am wondering about trust. When I use the words \"us\" or \"we\" or \"our\" or \"ourselves\", I'm using them in the general sense, to mean people or everybody, like \"you\" in general, not you Sonja. It's so hard not to think about ourselves. But close friendships are a relief from ourselves. I like to escape into another person's life and see if I can live it too. I like to listen to them tell me what's going on with them, and it's like I'm listening to me talking to me about me. I'm in there. But somewhere along the line I get antsy and tentative, and begin to feel like I'm over and out and somewhere else away and drifting. What turns an acquaintance into a friendship, and a friendship into a close friendship is a nurturing chemistry that wants us both and we give in to it because the momentum is right, the translation and the originality of it all is right. And it just spurs on our curiosity. Our curiosity about what it feels like. The moods we're in and the stuff we go through when we're with and inside this growing friendship......that's how the other person gives me a generous helping of give-and-take that really helps. When their eyes look down and their voice trails off, I quick stop imagining everything and I focus on what their hands are telling me and I melt strangely into the country of their heart, the beauty of their weariness, their erstwhileness, the jumpy changes in their pulse. I try to throw off everything I've ever known. I try not to try. I give over. There's an emotion that wants to stream out. It will tell all but only in personal rhythms that are hearable through softer frequencies that secrete secrets meant only for the formless floating tremor of an unaffected smile. And a closeness comes in to blink us awake. I thought I was going to go on for some time, but I'm suddenly leaning over into sleep---it caught up with me---and my bed is reaching out at me and lunging for my carcass. I don't know what I said or why, or whether or not it feels like it follows what you were saying at all....I didn't think I was going to be this sleepy yet."}, {"response": 23, "author": "sonja", "date": "Mon, Oct 19, 1998 (10:48)", "body": "Very nice response. More I can't say, because it makes sense, I can relate to all that. Ri\ufffdtte told me I'd enjoy your responses, and she was right. You do have cool things to say. Did you sleep well?"}, {"response": 24, "author": "stacey", "date": "Tue, Oct 20, 1998 (09:39)", "body": "HI. I'm stacey. I hate people. Is that so WRONG?!?!?! Whew. Apologies guys. It just got a little heady in here for me in the topic about smoked oysters and cream cheese. I felt overwhelmed with the power of accidental creation. Kinda like, well, I created this topic (accidently) and now, look at what it has wrought. Communication. Intimate, honest, sincere (I have a penchant for redundancy), truthful, interesting, personal, global, friendly-like communication. I am nervous as if the bonds of this communication are fragile but I know I shouldn't be nervous because although the ties SEEM tenuous, they may indeed be stronger than anything I could've created while seriously trying. And I guess the 'creation' is a strong word. I helped to create a forum, a medium for these interactions to take place. And they took place without me. I feel simeltaneously insignificant and omnipotent. (really glad to have you here Sonja. And still really glad to have you here Jim!)"}, {"response": 25, "author": "jgross", "date": "Tue, Oct 20, 1998 (10:40)", "body": "I for one sure am glad you hate people, Stacey. Now I feel like I can go out and look for a job. I'm renewed and nothing holds me back now. No, but, your energy is a really cool factor in life. However it comes out. It does make things happen. Lotsa really good things (in spite of itself....because of itself). .....your energy....your you....your energy....your you..... when I was a hari krishna (not), that was our mantra day in and day out we had the happiest hari-hari's of all the devotees the world over...."}, {"response": 26, "author": "jgross", "date": "Tue, Oct 20, 1998 (14:23)", "body": "our temple was run by these two monks (or monkettes) and this was like 25 years ago but their names, get this, they were: Tahja and Rafikki ---well, one time late at night when everyone else was asleep I was up pacing the floor worrying about maliciousness and whatnot or whatever and there in their room I saw them: Tahja was licking Rafikki and not all over, either it was just in this one place and it kept going on and going on and going on I can tell you that we had alotta deities we had to offer our praise and thanks and reverence to and on the highest plane (or highest level....or highest shelf) was this deity called Stay-and-See .....ummm, but we all called it Stay-see for short besides it was the shortest of all the deities see, all the deities were figures that were sculpted so we could see 'em and stuff anyway, the Stay-see deity was in the shape of a beautiful woman don't look now, but she was sitting on a mountain bike and the wheels were always spinning ......that deity was actually able to do that (spin her wheels constantly) and so I always thought the bike had to be levitating for that to happen ---it was like a miracle in a way"}, {"response": 27, "author": "stacey", "date": "Tue, Oct 20, 1998 (19:25)", "body": "(lmao!) The similarities are amazing. Trying not to sound overwhelmed with conceit... Another of my accidental creations has been my ability to spin my proverbial wheels. Round and round and round again with no particular change in either forward motion or vertical rise. You see, in attempting to search for my purpose in society (not in life), I have tried a few professions hither, tither and yon and, instead of perfecting a particular skill, honing in on an individual desire/goal, I inadvertantly have taught myself how to spin those proverbial wheel. Of course, I do not spin with such gra e that I appear to be levitating and the infamous and now very famous Stay and See but spin them in place and incessantly I do. Wow. What a coincidence. (How's the wheel spinning going on the job search by the way?)"}, {"response": 28, "author": "jgross", "date": "Tue, Oct 20, 1998 (21:22)", "body": "It gets ridiculous sometimes Here's a for instance....I get a call from a clerk in a human resources department of a state agency and she needs verification that I've been to high school, something in hard copy that has the graduation date on it. I say, \"But don't those transcripts of classes I took at Austin Community College and Penn State imply that I've been to high school?\" She says, \"I have to follow the procedures. And that's all I need for your application to move off my desk and go forward in the process.\" So I call Judy in State College, Pennsylvania---she's the registrar for the high school, and will access my records, and I give her the name of the human resources person I'd talked to 5 minutes earlier, and I'm about to give Judy the HR person's fax number, and Judy says she doesn't have a fax machine, but that she'll get it in the mail first thing in the morning if I give her the HR person's address. I do. BTW, in case you wanna keep this in mind for future reference, Judy says she's been to Austin once when she came to see a Penn State football game against Texas."}, {"response": 29, "author": "sonja", "date": "Wed, Oct 21, 1998 (10:43)", "body": "I hate football - it's so boring."}, {"response": 30, "author": "terry", "date": "Wed, Oct 21, 1998 (11:07)", "body": "hey, leplep, they're just checking to make sure you didn't skip high school."}, {"response": 31, "author": "jgross", "date": "Wed, Oct 21, 1998 (22:21)", "body": "skip-a-dee-doo-dah I hate high school - it's so boring"}, {"response": 32, "author": "riette", "date": "Thu, Oct 22, 1998 (03:08)", "body": "Not only boring, but I found it about ten years too ripe for me - emotionally, that is."}, {"response": 33, "author": "sonja", "date": "Thu, Oct 22, 1998 (09:55)", "body": "More like twenty!"}, {"response": 34, "author": "jgross", "date": "Thu, Oct 22, 1998 (20:12)", "body": "That was 6 years ago, right? And too many were emotionally overripe because their hormones were overactive? And when they'd talk they'd jump from laughing to crying to beaming to sulking to cracking up to deep clinical depression to heartwarmingly adorable to freaking out to aloof to ingratiating to glowering to magnetic to yucky to yummy to heavy-handed to atwitter with gushy chatter to sloe-eyed and subhuman to tender-hearted and warm to bursting into hysterics to palsy-walsy good-natured to accusatory to ardently big-hearted to bitter and blunt to gracious and personable to abrubtly cutthroat and cranky to romantic to bleak to sensual to dour to touchingly merciful to distant to summery to domineering to genially familiar in a way you were fond of vengeful and mean to chummy and affectionate? And all that within, say, 5 minutes time, typically?"}, {"response": 35, "author": "autumn", "date": "Thu, Oct 22, 1998 (22:36)", "body": "Yeah, employers really hate it when kids drop out of high school and go straight to Ivy League colleges. It goes on their permanent records, you know. Jim, are you really from State College? My parents are from Lewistown, and we make the trip at least twice a year to be overwhelmed by family, listen to their Dutchy accents and buy Amish crap."}, {"response": 36, "author": "jgross", "date": "Thu, Oct 22, 1998 (23:13)", "body": "Yeah. Boy that sounds familiar....like from a faraway past. Been through Lewistown a bunch when I was a kid. Never did anything there, just passed through. But I'd like to hang out with those Dutchy types and some Amish in those rolling Lancaster hills and country farmland....if I was just uninhibited enough and knew where in the heck I went and laid down my pitchfork. I think, though, the Dutch were really getting into arena football and standing up in the stands and trying to do the WAVE and throwing their waffles at the opposing fans (probably other family members) because they'd make hex signs into their waffles."}, {"response": 37, "author": "autumn", "date": "Thu, Oct 22, 1998 (23:22)", "body": "You mean they were making hex signs in their cracklins!! My aunt always says stuff like, \"Now, hon, I know you-uns are vegetarians, so instead of cracklins and eggs for breakfast, I got you-uns some sticky buns, OK?\" It's like another era there. I love it."}, {"response": 38, "author": "jgross", "date": "Thu, Oct 22, 1998 (23:34)", "body": "I'd have alotta fun with yer aunt alright."}, {"response": 39, "author": "riette", "date": "Fri, Oct 23, 1998 (00:50)", "body": "What are sticky buns, Autumn????"}, {"response": 40, "author": "autumn", "date": "Fri, Oct 23, 1998 (07:48)", "body": "Is this another rhetorical question like the white trash one, Riette?! They are danish-type pastries slathered with either gooey white icing or gooey syrup/honey combo and sprinkled with cinnamon and/or pecans. Truly abominable nutritionally, they leave your hands and face as sticky as if you were eating paste."}, {"response": 41, "author": "sonja", "date": "Fri, Oct 23, 1998 (10:18)", "body": "We are talking ultra delicious, Ri\ufffdtte."}, {"response": 42, "author": "osceola", "date": "Fri, Oct 23, 1998 (12:07)", "body": "White trash like 'em, too!"}, {"response": 43, "author": "KitchenManager", "date": "Fri, Oct 23, 1998 (13:18)", "body": "Next best thing to chicken pot pie..."}, {"response": 44, "author": "riette", "date": "Sun, Oct 25, 1998 (01:08)", "body": "How am I supposed to know about those things?? In Switzerland the closest thing to white trash are people who buy Cadbury's chocolate. Like me."}, {"response": 45, "author": "autumn", "date": "Sun, Oct 25, 1998 (23:01)", "body": "Ooh, what a snob! :-)"}, {"response": 46, "author": "riette", "date": "Mon, Oct 26, 1998 (02:27)", "body": "Did I mention how homesick I am for my third world home country?"}, {"response": 47, "author": "terry", "date": "Mon, Oct 26, 1998 (06:15)", "body": "No, do you feel this way a lot?"}, {"response": 48, "author": "sonja", "date": "Tue, Oct 27, 1998 (05:11)", "body": "Ri\ufffdtte loves the desert. When we used to go to holiday together, we'd always climb a dune, watch the sun set over the ocean, and stare at the stars for hours. Life is just so much more basic in Africa. That's what I miss. But it's your question, girl."}, {"response": 49, "author": "riette", "date": "Wed, Oct 28, 1998 (00:53)", "body": "You've answered it. It's the desert, and the solitude, and the simplicity I get homesick for. And yes, I miss it all the time, Terry. I mean, I like Europe too, but in my heart I'll always be Namibian, never European."}, {"response": 50, "author": "terry", "date": "Wed, Oct 28, 1998 (07:27)", "body": "What does it mean to be Namibean. Where does the word come from?"}, {"response": 51, "author": "stacey", "date": "Mon, Nov  9, 1998 (18:00)", "body": "I spent a week in State College, PA. It seemed like a very long time. My memories are fond... I learned to play pinball in an arcade near the Rathskeller."}, {"response": 52, "author": "osceola", "date": "Mon, Nov  9, 1998 (18:07)", "body": "Once had a roommate who went to Penn State. I was surprised that he was in a fraternity there (he's not really the type). He said there's not much to do in State College and the locals don't like college kids hanging out in their bars, so if you want to drink or meet girls, you've GOT TO join a frat."}, {"response": 53, "author": "jgross", "date": "Mon, Nov  9, 1998 (20:36)", "body": "oh i guess it's just like any other place in the world it's got people in it some are flunking outa school some are walking along an unfinished highway on their way to a bus stop some like to hang out with their grandfather, who might be a stone carver some head for the hungry part of town each night some are studying a line drawing by Paul Klee while exchanging trade secrets with the ex-prisoner who's tilting a cauldron some are walkin' outa their neighborhood cuz it's girl scout cookie day some are experiencing the tumult of an empty room as a way of being some are remarking about corn silk as the air moves through some nearby pussy willows some can't sleep tonight and have both eyes on their journal some just can't say goodbye to someone they are intimate with some watch their mother rock their baby sister quietly and hum some are learning to play rock and roll piano on a huge pipe organ some are passin' thru on their way to Texas, horses, mules and wild peach some are walkin' home from a place they don't understand that their older brother took them to some are drinking a new moon through the window some dodge peripheries and anti-worlds while describing their date to a roommate some just sang a soft song to a dying body some are writing their English paper but their mind is completely on the falling apart of time some are thinkin' they're so ugly, though choice is pinching them now in funny directions nearer and nearer those emotional watercolors on a pond some are realizing at this very moment that the best music is what happens"}, {"response": 54, "author": "stacey", "date": "Tue, Nov 10, 1998 (08:33)", "body": "those are worm thoughts in their familiarity and even the not-so-familiar images seem familiar now"}, {"response": 55, "author": "TIM", "date": "Sat, Nov 14, 1998 (17:00)", "body": "While I was in high school, I thought it was utter NONSENSE, most of the stuff they were teaching. I wanted OUT in the worst way. Then I went to college, and I learned a lot, although most of what I learned was not in the classroom. The most important thing that I learned in college was that each person is responsible for their own learning, that everything that occurs has lessons to be learned, that I had to figure out what I could learn from what was happening, and learn all that I could."}, {"response": 56, "author": "riette", "date": "Mon, Nov 16, 1998 (03:16)", "body": "I hated school, because it was so authoritarian - all we did was obey the whims of perverse teachers. I hated it because it discriminated against everyone who didn't think exactly as they were supposed to. I don't think school taught me anything, except a loathing of authority. Since I've been out I've learned alot more by travelling, reading things for myself, seeing them for myself - I never want to stop travelling, and can't wait for my kids to be big enough to be able to tour and work all over the developing world with them. Until then I have finally summoned up the courage to get a university degree, and attended my first lecture last Friday - it was great!"}, {"response": 57, "author": "TIM", "date": "Mon, Nov 16, 1998 (07:01)", "body": "WOW!! That took courage! Most of the intolerant instructors I had, were in college. You'll have to keep updates on this posted."}, {"response": 58, "author": "riette", "date": "Mon, Nov 16, 1998 (10:39)", "body": "I shall indeed, cowering and full of apprehension as I am! The part I found rather puzzling was that one's not allowed to ask questions, and I had quite a few. I suppose the tutorials will fix that once I start officially in February."}, {"response": 59, "author": "TIM", "date": "Mon, Nov 16, 1998 (11:59)", "body": "In an American college, most classes consist of a lecture, in which you took notes, (or taped the whole thing), and a discussion section, where you could ask questions. The discussion section was at a different time and location from the lecture. The lecture was taught by the professor, and had between 300 and 2500 students in attendence. The discussion section was taught by a Teaching Assistant, (usually a grad student), and had between 10 and 30 students. At the college I attended, it was not necessar to attend the lectures, you could subscribe to a note taking service, and pick up notes 2 hours after the lecture. Usually the notes were put out by the same TA's that taught the discussion sections, so they covered all that was pertinent. At that time the notes cost fifty cents a week per class."}, {"response": 60, "author": "TIM", "date": "Mon, Nov 16, 1998 (12:00)", "body": ""}, {"response": 61, "author": "osceola", "date": "Mon, Nov 16, 1998 (13:30)", "body": "When I was in college I used to cut classes to sit i the library and read books. That was my real education."}, {"response": 62, "author": "TIM", "date": "Mon, Nov 16, 1998 (14:13)", "body": "YES, I also got the majority of my education outside of the classroom. I was active in student association, (student government). We filed suit to gain control of the university, went to the state supreme court, and won the control over all non-academic matters, which also gave us indirect control over the academics. I was part of a council of nine students which pretty much ran the day-to-day operations of the university."}, {"response": 63, "author": "stacey", "date": "Mon, Nov 16, 1998 (14:26)", "body": "what do you do now Tim?"}, {"response": 64, "author": "TIM", "date": "Mon, Nov 16, 1998 (14:29)", "body": "I am a heavy truck driver. I can make more money at this than anything else I'm qualified for."}, {"response": 65, "author": "stacey", "date": "Mon, Nov 16, 1998 (15:25)", "body": "a local route or long distances?"}, {"response": 66, "author": "TIM", "date": "Mon, Nov 16, 1998 (19:23)", "body": "I drove longhaul for six and a half years. During that time, I lost contact with nearly all of my friends, primarily because, during that time, I spent a total of 30 days in Austin. I swore that I would never drive longhaul for any length of time again. So, now I drive mostly local, although I do short stints of longhaul. I don't ever drive a route, I just go where the load goes. Since I've gotten off the road, I've gone to: Laredo, El Paso, Del Rio, Shreveport, Dallas, San Antonio, Oklahoma City, Tulsa, Sioux City IA, Raleigh NC, Denver CO, and LA. When I was on the road, I was all over the continental US and southern Canada."}, {"response": 67, "author": "terry", "date": "Mon, Nov 16, 1998 (21:08)", "body": "Holler at Stacey when you cruise through Denver!"}, {"response": 68, "author": "TIM", "date": "Mon, Nov 16, 1998 (22:23)", "body": "I always stop in Denver. One of the best truck stops inthe US is in Denver. Sapp Brothers. Best prices on electronics at any truck stop in north America. I bought all my CB stuff there."}, {"response": 69, "author": "riette", "date": "Tue, Nov 17, 1998 (00:43)", "body": "That must be so much fun! My cousin is a long distance truck driver too, and during summer school holidays I often went with him to different places in South Africa, after which he would bring me back to the farm, and visit me for a few weeks. It was really wonderful. We ate tons of burgers, and I'm sure that's where my coke drinking habit must come from."}, {"response": 70, "author": "TIM", "date": "Tue, Nov 17, 1998 (02:08)", "body": "Probably is where you got the habit, when I was on the road I drank Mountain Dew in excessive quantities, around 9-12 liters a day. I became addicted to the caffeine, finally got off it two years ago, and now, it makes me sick. I liked the travel though, when I didn't have to make time. I got to see a lot of the country."}, {"response": 71, "author": "autumn", "date": "Tue, Nov 17, 1998 (15:41)", "body": "At my university there were no TA's and I never had a single class in a lecture hall. It was much more personal (well, not that the profs actually knew our names)."}, {"response": 72, "author": "TIM", "date": "Tue, Nov 17, 1998 (15:58)", "body": "There are a lot of advantages to a small university. However, cost is usually not one of them. Our undergrad tuition was 286.50 a semester for up to 24 credits. how much was yours?"}, {"response": 73, "author": "autumn", "date": "Thu, Nov 19, 1998 (21:28)", "body": "$286 a semester?? What a bargain!! I paid $1200/semester in tuition at Towson State Univ.; there were about 15,000 students (of which 22 were French majors). How many students in your college?"}, {"response": 74, "author": "TIM", "date": "Thu, Nov 19, 1998 (23:57)", "body": "45000 happy souls. not counting grad students."}, {"response": 75, "author": "TIM", "date": "Sun, Nov 22, 1998 (04:10)", "body": "There may be a time differential here too, Autumn. I graduated in the spring of 1977."}, {"response": 76, "author": "autumn", "date": "Sun, Nov 22, 1998 (21:39)", "body": "45,000 students, NOT counting the grad students???? (*having chest pains*) The anxiety is setting in! I felt overwhelmed at TSU, but then I'm very small-town in every way. I was a December grad in 1990, although my nephew is there now and enrollment is the same."}, {"response": 77, "author": "TIM", "date": "Sun, Nov 22, 1998 (22:20)", "body": "By 8am there was no parking to be had for two miles in any direction. and the dorms had three towers, the tallest was 27 stories. The library had 12 million volumes, not counting microfiche."}, {"response": 78, "author": "autumn", "date": "Sun, Nov 22, 1998 (22:50)", "body": "I think college parking woes are universal!! The bookstore used to sell these T-shirts that said, \"The Top 10 Lies at TSU\" (a' la Letterman) and number one was \"Sure, there's plenty of parking!\""}, {"response": 79, "author": "TIM", "date": "Sun, Nov 22, 1998 (23:00)", "body": "At 3am on monday morning, in the middle of summer, that is probably true."}, {"response": 80, "author": "autumn", "date": "Sun, Nov 22, 1998 (23:03)", "body": "They're always taking things out of context, you know?"}, {"response": 81, "author": "TIM", "date": "Sun, Nov 22, 1998 (23:20)", "body": "Ain't that the truth? Reminds me of the recruiter's promises when I went into the army."}, {"response": 82, "author": "riette", "date": "Mon, Nov 23, 1998 (00:52)", "body": "Continue?"}, {"response": 83, "author": "TIM", "date": "Mon, Nov 23, 1998 (01:02)", "body": "Oh sure, we were all going to live in condominiums. With swimming pools, weight rooms. Large cafeterias. etc. Little things were left out. Like: The condos weren't to be built for ten years. There is approximately one swimming pool per brigade. There is usually one weight room for ea. 10000 men. The large cafeterias had to feed three times as many people as they could seat. etc."}, {"response": 84, "author": "riette", "date": "Mon, Nov 23, 1998 (07:02)", "body": "Holy $hit, that's bad! And that's when you decided enough is enough?"}, {"response": 85, "author": "TIM", "date": "Mon, Nov 23, 1998 (11:00)", "body": "Oh no, After basic they sent me to Monterey, one day I took a hotel manager to my barracks room to show him the view. He positively drooled. He told me that a room with a view like that, would go for a thousand dollars a night and stay booked all year. All of the rooms in the barracks had views like mine. We sat on top of the mountain that forms the backbone of the monterey peninsula. We could watch the sun rise over monterey bay and watch it set over the pacific ocean."}, {"response": 86, "author": "riette", "date": "Tue, Nov 24, 1998 (00:39)", "body": "That sounds beautiful. Where is Monterey? And how long were you there?"}, {"response": 87, "author": "TIM", "date": "Tue, Nov 24, 1998 (00:49)", "body": "167.5km South of San Francisco. I was there 1 year. That is where language school was."}, {"response": 88, "author": "riette", "date": "Wed, Nov 25, 1998 (01:11)", "body": "And this was the place with the beautiful peninsula where you watched the sun rise and set. Why didn't you stay there forever?"}, {"response": 89, "author": "TIM", "date": "Wed, Nov 25, 1998 (09:31)", "body": "Believe me, Riette, I would have stayed if I had a choice. However, I was in the army, and, I had to go where they sent me."}, {"response": 90, "author": "riette", "date": "Wed, Nov 25, 1998 (10:42)", "body": "You can retire there someday then - when you're a 100 or so."}, {"response": 91, "author": "TIM", "date": "Wed, Nov 25, 1998 (12:27)", "body": "I could, Riette, but it would not be the same. The barracks are on US government property. I'd have to find a place in town."}, {"response": 92, "author": "riette", "date": "Thu, Nov 26, 1998 (01:10)", "body": "Just live in your truck - that way you can sleep wherever you fancy!"}, {"response": 93, "author": "TIM", "date": "Thu, Nov 26, 1998 (01:51)", "body": "Actually, that is not a bad idea, Riette. I know of people that do it."}, {"response": 94, "author": "riette", "date": "Thu, Nov 26, 1998 (10:11)", "body": "I would love to live like that."}, {"response": 95, "author": "TIM", "date": "Thu, Nov 26, 1998 (16:56)", "body": "So would I riette, and then just wander out in the desert, and move about as it suited me."}, {"response": 96, "author": "riette", "date": "Fri, Nov 27, 1998 (01:00)", "body": "Oh, that's the life! Imagine travelling Europe and America and AFrica and Asia and Australia - EVERY continent in the world - like that! THAT would be a life worth living."}, {"response": 97, "author": "TIM", "date": "Fri, Nov 27, 1998 (01:05)", "body": "Riette, that would be great fun!!"}, {"response": 98, "author": "riette", "date": "Fri, Nov 27, 1998 (15:17)", "body": "Okay, let's go. We'll start off tomorrow. Better get packing!"}, {"response": 99, "author": "TIM", "date": "Fri, Nov 27, 1998 (15:29)", "body": "I'm packed, Riette, how about you?"}, {"response": 100, "author": "riette", "date": "Sat, Nov 28, 1998 (00:38)", "body": "Oh, hell, I didn't even bother! I'll just go as I am!"}, {"response": 101, "author": "TIM", "date": "Sat, Nov 28, 1998 (00:47)", "body": "It works for me, Riette, It works for me."}, {"response": 102, "author": "riette", "date": "Sun, Nov 29, 1998 (01:14)", "body": "As long as you've packed us a sleeping bag, I'll be just fine."}, {"response": 103, "author": "TIM", "date": "Sun, Nov 29, 1998 (01:19)", "body": "No problem, Its in there!! Riette."}, {"response": 104, "author": "riette", "date": "Mon, Nov 30, 1998 (01:06)", "body": "Good! Because some places get very cold at night, and I don't like to be cold."}, {"response": 105, "author": "TIM", "date": "Mon, Nov 30, 1998 (01:17)", "body": "For sure Riette, I can insure that you will not be anywhere near cold."}, {"response": 106, "author": "riette", "date": "Mon, Nov 30, 1998 (01:17)", "body": "How? You gonna make me a fire?"}, {"response": 107, "author": "TIM", "date": "Mon, Nov 30, 1998 (01:17)", "body": "Close Riette, real close. Just think about it."}, {"response": 108, "author": "riette", "date": "Tue, Dec  1, 1998 (01:01)", "body": "Oh, NOW I get it! I get to have the sleeping bag, and you stand above the fire, right?"}, {"response": 109, "author": "TIM", "date": "Tue, Dec  1, 1998 (01:10)", "body": "Riette, I have a much better Idea."}, {"response": 110, "author": "riette", "date": "Tue, Dec  1, 1998 (13:02)", "body": "Okay, I cannot guess! Tell me."}, {"response": 111, "author": "TIM", "date": "Tue, Dec  1, 1998 (20:58)", "body": "Riette, showing you would be much more fun, and lead to a clear understanding!!!"}, {"response": 112, "author": "riette", "date": "Wed, Dec  2, 1998 (00:49)", "body": "I hope your girlfriend isn't reading this! She might get jealous, Tim!"}, {"response": 113, "author": "TIM", "date": "Wed, Dec  2, 1998 (00:56)", "body": "And pigs might fly one day, Riette, but I doubt it."}, {"response": 114, "author": "riette", "date": "Wed, Dec  2, 1998 (11:12)", "body": "Oh, it's one of those FREE relationships, is it? I'm sure that's fun if you're that kind of type...."}, {"response": 115, "author": "TIM", "date": "Wed, Dec  2, 1998 (12:22)", "body": "Riette, you are ignoring the obvious."}, {"response": 116, "author": "riette", "date": "Thu, Dec  3, 1998 (00:18)", "body": "Oh, she's that type too, is she??? Boy! What a kinky relationship THAT must be! Are you at least having fun?"}, {"response": 117, "author": "TIM", "date": "Thu, Dec  3, 1998 (00:41)", "body": "Yes, Riette, a lot of fun. food conference Main Menu"}]}, {"num": 36, "subject": "FOOD FIGHT!", "response_count": 84, "posts": [{"response": 1, "author": "sonja", "date": "Wed, Oct 21, 1998 (10:43)", "body": "My problem is this: FIGHT FOOD!"}, {"response": 2, "author": "riette", "date": "Thu, Oct 22, 1998 (03:11)", "body": "Oh he\ufffd\ufffd, I'll just start by hurling a stuffed chicken at my sister! *WHACK!*"}, {"response": 3, "author": "sonja", "date": "Thu, Oct 22, 1998 (09:57)", "body": "HMMMM! Delicious. Now, eat THIS! *spitting watermelon pips in your ugly face!*"}, {"response": 4, "author": "jgross", "date": "Thu, Oct 22, 1998 (19:34)", "body": "licking them off, but somehow forgetting to take the cake off the chair she then sits down on"}, {"response": 5, "author": "autumn", "date": "Thu, Oct 22, 1998 (22:38)", "body": "Here's scrapple in your eye."}, {"response": 6, "author": "riette", "date": "Fri, Oct 23, 1998 (00:51)", "body": "Yaiks! Eat bobotie, vegitarian!"}, {"response": 7, "author": "riette", "date": "Fri, Oct 23, 1998 (00:52)", "body": "And what are you going to do about the cake I just sat on, Jim? Take into consideration the unpeeled prickly pears I'm holding under my unshaved armpit!"}, {"response": 8, "author": "autumn", "date": "Fri, Oct 23, 1998 (08:40)", "body": "Okay, what's bobotie? That's not some Namibian instant pizza crust, is it?"}, {"response": 9, "author": "jgross", "date": "Fri, Oct 23, 1998 (09:36)", "body": "No no, it's the perspiration from the sweat glands on the boobs of a baboon. Quite tasty, I might add. And believe me, I certainly did notice those prickly pears, but you don't mind, do you?, if I just stick a plate of raspberry jam on the end of your salute there, Riette, in your hand? Ok, here ya go..."}, {"response": 10, "author": "sonja", "date": "Fri, Oct 23, 1998 (10:20)", "body": "LOL LOL LOL!!!! *crawling with laughter!* Autumn, 'bobotie' is curried mince and raisins Boer dish."}, {"response": 11, "author": "riette", "date": "Sun, Oct 25, 1998 (01:10)", "body": "LOL! What a visual! Come here Jim - your hair needs combing. Just move over here to my jammy salute, and I'll fix it for you...."}, {"response": 12, "author": "jgross", "date": "Sun, Oct 25, 1998 (21:34)", "body": "Are you in your jammies, too, your pajamas? Is this like a slumber party? Oh, uh, Sonja, would you by any chance like a nice shampoo? Really? Over here, yeah, just lean your head back into this sink....I'll get the water going nice and warm, work it through your hair. And let's just work this shampoo in.....like this.....yeah. And would you like this jam shampoo mixed with a little peanut butter? No problem. Look, we're redheads now. Well, I guess you're kinda brownish red.....but still....I wouldn't change it for anything, if I were you. Halloween's just a few days away, so......y'know, try to keep it fresh. Don't let anyone munch on you. Unless....unless....unless....you really want them to."}, {"response": 13, "author": "sonja", "date": "Tue, Oct 27, 1998 (05:14)", "body": "I'll just munch on myself - I love love love peanut butter. *sucking my hair* Now, let's replace your eyeballs with baby tomatoes. How cute you look! Now all we need is two raisins to stick up your nostril, an apple in your mouth, and there we go - you're ready to be served!"}, {"response": 14, "author": "jgross", "date": "Tue, Oct 27, 1998 (16:47)", "body": "Can I have my darn eyeballs back? Thanks, those tomatoes were stinging my retinas pretty bad. Been months since I've had an apple. Here, now, I'll just put a finger to this open nostril, blow real hard out the other, and voila---pop goes the raisin right onto Riette's adam's apple (which I've never tasted). Sonja? More peanut butter?.......for the face this time? Okie-dokie. All on and all done. Yes! Physically, you look very attractive right now."}, {"response": 15, "author": "riette", "date": "Wed, Oct 28, 1998 (00:55)", "body": "\ufffdchewing my adam's apple like bubble gum\ufffd Shall I blow you a bubble, Jim? Come closer.....closer....closer WOW, you look fabulous covered in green slime! Oh baby!"}, {"response": 16, "author": "jgross", "date": "Wed, Oct 28, 1998 (17:09)", "body": "Hey, let's all take a shower and get all this off. Omigosh, I had no idea you'd take so quick to the idea, Sonja. Oh yeah....I do like it warm, not hot. Nice that there's this much room in here. Now, uh, how 'bout if I take the nozzle. There, looks like you're all wet and the peanut butter is rinsed off. And Riette, you're all, and the slime job is gone from your face. So let's see, how 'bout if we just add a little (a lot) chocolate mousse on your scalps---y'know, since your hair's already wet, this is so easy to do. Lordy, with these 2 shampoos you've had now, Sonja, your hair's gonna look incredible. Riette, you say you want your hair to look green for a few days? Ok, come a little closer (a little closer) and I'll blow out that nostril. There's still plenty left where the first blast came from. All outa raisins though, sorry."}, {"response": 17, "author": "KitchenManager", "date": "Fri, Nov 13, 1998 (12:14)", "body": "Top Vegetables Purchased in Supermarkets 1. Potato 2. Iceberg lettuce 3. Tomato 4. Onion 5. Carrot 6. Celery 7. Corn 8. Broccoli 9. Green cabbage 10. Cucumber 11. Bell pepper 12. Cauliflower 13. Leafy greens 14. Sweet potato 15. Mushroom 16. Summer squash 17. Green onion 18. Green bean 19. Radish 20. Asparagus"}, {"response": 18, "author": "jgross", "date": "Fri, Nov 13, 1998 (12:26)", "body": "tomatos splash the best and here's one that'll hold together all the way across the big pond ok, here goes, Riette (don't look now, but....uh-oh.....eugh, wadda shot.... right in the kisseroo)"}, {"response": 19, "author": "riette", "date": "Mon, Nov 16, 1998 (03:23)", "body": "hmmm-hmmmm.....HMMMM! Haven't had tomatoes for a while - I can make a soup tonight! Now, let's see if I've got the ingredients right: cucumber, chopped up, and stuffed into your ears, chopped onion stuffed into your navel, chopped parsley - let's just stick it between your teeth so I can pluck it afterwards, the NATURAL way!; garlic....where can I find another hole....oh, you'll keep it on your tongue for me, will you? That's so kind - I'll just lick it off before eating the soup, then I don't even ave to add it.... Some tomatoe juice down your throat - and remember, when I squeeze your tummy, you have to spurt! And finally the tomatoes scraped off my kisseroo..... Looks good? Hungry? And how have you been lately? You've been sort of quiet in these conferences - perhaps that's because you've been reading alot?"}, {"response": 20, "author": "jgross", "date": "Mon, Nov 16, 1998 (13:29)", "body": "I been reading minds and laying low waitin' for just the right tomato I tend to get on people's nerves when I look at things seriously and it only serves to ostracize me so then I moan and groan in my time alone and I usually become of assistance during the making of soup until I can find the right ingredients to throw for a loop they must be squishy splashy and gush upon contact---what a rush! was this soup not supposed to drip down the back of your head real slow? ok, well, let's see where I can put what's left of it....where should it go?"}, {"response": 21, "author": "TIM", "date": "Mon, Nov 16, 1998 (14:20)", "body": "I don't know...radical idea...eat it..maybe?"}, {"response": 22, "author": "stacey", "date": "Mon, Nov 16, 1998 (14:27)", "body": "radical alright. Eating ammunition is not standard procedure in a food fight."}, {"response": 23, "author": "TIM", "date": "Mon, Nov 16, 1998 (14:31)", "body": "Always try the unexpected in any form of combat. It's a good way to win."}, {"response": 24, "author": "stacey", "date": "Mon, Nov 16, 1998 (15:25)", "body": "*smile* good point!"}, {"response": 25, "author": "TIM", "date": "Mon, Nov 16, 1998 (19:33)", "body": "You'd be amazed at how well it works in the real thing. I was an aggressor in the army. (My unit pretended we were Russians, and attacked other American units.) This is war GAMES we are talking about, blanks, simulators, etc."}, {"response": 26, "author": "riette", "date": "Tue, Nov 17, 1998 (00:48)", "body": "Well, this is neither blank, nor simulated - take that!! ha-ha, You look so funny with smarties in your eye sockets! Jim, for some reason I woke up thinking it was your birthday yesterday! Was it? I wanted to send you a card via e-mail, but thought, no, if I were wrong, you'd think me crazy."}, {"response": 27, "author": "TIM", "date": "Tue, Nov 17, 1998 (02:10)", "body": "What is a smartie?"}, {"response": 28, "author": "jgross", "date": "Tue, Nov 17, 1998 (08:30)", "body": "it would've been funny I don't like getting cards unless they're written and made by the person sending them then they're great but getting a card on a day that's way off makes it feel even better it's crazier and gets me out of what I'm in ---what've you been into, Riette? getting clean taking any meteor showers? No? Here, then, let's wash your face and body in these wide slices of watermelon.....there, that's much better.....this is probably the cleanest I've seen you in 15 years!"}, {"response": 29, "author": "stacey", "date": "Tue, Nov 17, 1998 (09:11)", "body": "Ree-head, are you going to be able to see the meteor shower?"}, {"response": 30, "author": "autumn", "date": "Tue, Nov 17, 1998 (15:43)", "body": "C'mon, Tim, Smarties are those little rolls of sweet-tart candies that the kids never want from their Halloween buckets. Were there no Smarties in Wisconsin??"}, {"response": 31, "author": "TIM", "date": "Tue, Nov 17, 1998 (16:01)", "body": "Yes we had them I just used to call them sweetarts, which was the brand name version."}, {"response": 32, "author": "riette", "date": "Tue, Nov 17, 1998 (16:13)", "body": "Well, Jim, then it's good that I remembered your unbirthday, but I'm sorry I didn't send you a proper card - the thought just hit me so suddenly, there wasn't really time to make a proper card. But if you tell me your birthday, I'll make you a proper unbirthday card to make up for being so bad. I've been mostly into the mirror - cannot believe how good I look covered in your pink cleansing potions! Almost good enough to eat! Have you ever been covered in !Nara melon? It is a wild melon that grows in the Namib dessert, and which the Khoi people make wonderful soups with. They even have a song to praise it around the fire, which I shall sing to you as I cover every inch of you: You round food With many thorns You many-breasted Foster mother of our children Even if I am far away I will think of you You food of my ancestors I will never forget you"}, {"response": 33, "author": "jgross", "date": "Wed, Nov 18, 1998 (21:54)", "body": "I have many San friends who live in the Kalahari desert but only a few, not too many, asked me to give you a potato print of their song \"Earth Pang\" so if I could take off your shirt (like this) and if you could lie face down (like that) I will print it out for you in cherry juice with these potato letter slices on your back----perfect, mmm, skin so soft---now lie still, won't you? (are you done playing with yer back muscles?) I'll say the words to you in your voice: sudden encounter, strange happenings somewhere between yes and no climbing the hour of honest questionings somewhere between stop and go the forest meets the sand in the palm of your hand a candle stays lit in the eye of the wind where dreams see you asleep and want to crawl in [my birthday was November 16.... no, just kidding, I just wanted to say that.... I was born on one of those days in 1950.... but I don't know which one..... cuz at the time, I was way too young to know what was goin' on.....at all]"}, {"response": 34, "author": "riette", "date": "Thu, Nov 19, 1998 (01:06)", "body": "You were born in a round year, middle of the century! How cool! Cannot believe you don't remember it - I would love to know how you experienced your day of birth, I must say! However, for your happy unbirthday, I have in the meantime baked you a mango soup in a baseball cap. And I am thoroughly honoured to hereby crown you as 'mango drenched, unbirthday king'!"}, {"response": 35, "author": "jgross", "date": "Thu, Nov 19, 1998 (13:01)", "body": "i do like roundness. i can't believe it either, that i don't remember. i experienced my day of birth with mom. we worked hard together on it. i've never since worked with her that hard. she was only 33 and i was 0. it didn't matter. age difference was not a factor. it actually worked in our favor. i was 9 pounds and 2 ounces and she was not. comin' out the chute felt so organic. i had alotta push behind me, it was just so different from Schlitterbaun. i heard i was the first ever baby to come out laughing with joy. one of the nurses fainted because of that. well, that's about all i know about it. yer birthing pretty much the same? oh, um, here's a little mango soup spray for yer neck and shoulders. Isa, would you like a capful, too? sure, ya just put it on and wear it all day long for yer mommy"}, {"response": 36, "author": "autumn", "date": "Thu, Nov 19, 1998 (21:30)", "body": "Happy (un)Birthday, Jim!!"}, {"response": 37, "author": "riette", "date": "Fri, Nov 20, 1998 (00:42)", "body": "There you go! All I can remember about my birthday, is Sonja punching me in the face. She came out first, and I was bridge. Mum says I came out with one black eye (really!), so we always tease Sonja about punching me in the eye to get there first!"}, {"response": 38, "author": "TIM", "date": "Fri, Nov 20, 1998 (00:50)", "body": "What a memory, I Now know for sure that you don't carry a grudge."}, {"response": 39, "author": "jgross", "date": "Fri, Nov 20, 1998 (02:09)", "body": "Hey, there's Autumn. And just covered in dim sum and frappe and guacamole and a banana split. Oh yeah, wouldn't ya know it: that's Tim again walking furtively and very quickly away. I've never seen one person unload so much on another person. Then again, I've never seen Autumn look so becoming now, either."}, {"response": 40, "author": "TIM", "date": "Fri, Nov 20, 1998 (04:09)", "body": "...know when to walk away, know when to run... From, \"the Gambler\", by Kenny Rogers"}, {"response": 41, "author": "riette", "date": "Sat, Nov 21, 1998 (00:25)", "body": "A country music fan!"}, {"response": 42, "author": "TIM", "date": "Sat, Nov 21, 1998 (00:25)", "body": "I am a MUSIC fan!!! I like all music: rock, R+B, country, jazz, rap, reggae, classical, opera, oriental, et al..."}, {"response": 43, "author": "TIM", "date": "Sun, Nov 22, 1998 (04:12)", "body": "I am a particular fan of the pulse of the music, It's beat."}, {"response": 44, "author": "riette", "date": "Mon, Nov 23, 1998 (00:53)", "body": "I like more or less everything too, but not rap; gives me a headache."}, {"response": 45, "author": "TIM", "date": "Mon, Nov 23, 1998 (01:06)", "body": "I'll remember that. so that I don't play any rap when you are around. Actually not many white people like rap, in spite of the fact that one of the top rap artists is white."}, {"response": 46, "author": "riette", "date": "Mon, Nov 23, 1998 (07:05)", "body": "Vanilla Ice? And don't be silly! Listen to any music you like when I'm there - it doesn't REALLY give me a headache; I just said it like that. Besides, you might know some nice rap music, and if I just refused to listen to it, I'd miss out! I'll bring some European techno music, and we can see who ends up with the biggest headache at the end of it! Which we can then soothe in a pub ...."}, {"response": 47, "author": "TIM", "date": "Mon, Nov 23, 1998 (11:05)", "body": "Riette, that sounds absolutely fabulous!! Besides, we'll have to go to sixth street. The party capitol of The southwest!!! It will definitely give you a new perspective on pub crawling."}, {"response": 48, "author": "TIM", "date": "Mon, Nov 23, 1998 (11:08)", "body": "Oh by the way, you were right, It is vanilla ice. Have you heard his latest album? he sounds totally different."}, {"response": 49, "author": "riette", "date": "Tue, Nov 24, 1998 (00:42)", "body": "Pub crawling?? You mean we'll be crawling out?? ha-ha! No, I've not heard Vanilla Ice's latest album - but I remember that one song, 'Ice Ice Baby!'; it was the only rap song I ever really liked. That's why I remembered his name. So I'm looking forward to hearing it."}, {"response": 50, "author": "TIM", "date": "Tue, Nov 24, 1998 (00:51)", "body": "Ice Ice Baby. Was his old style. His only hit in that style. His new stuff has more melody to it."}, {"response": 51, "author": "riette", "date": "Wed, Nov 25, 1998 (01:12)", "body": "Yeah? I might like it then. I just don't like it when they do that monotonous talking thing to atonal music. That pi$$es me off."}, {"response": 52, "author": "TIM", "date": "Wed, Nov 25, 1998 (09:33)", "body": "The music part of rap has dramatically improved. I'm pretty sure that you'll like it."}, {"response": 53, "author": "riette", "date": "Wed, Nov 25, 1998 (10:45)", "body": "Great! So we reserve one night for exchanging music then as well? I'll bring my favourite cd's along. I love listening to music and talking and just relaxing where it's warm and cosy."}, {"response": 54, "author": "TIM", "date": "Wed, Nov 25, 1998 (12:29)", "body": "That's definitely a deal Riette. I'm Looking forward to it."}, {"response": 55, "author": "riette", "date": "Thu, Nov 26, 1998 (01:12)", "body": "Good! Me too! And to beating your backside in poker!"}, {"response": 56, "author": "riette", "date": "Thu, Nov 26, 1998 (01:20)", "body": "In a manner of speaking, of course...."}, {"response": 57, "author": "TIM", "date": "Thu, Nov 26, 1998 (01:53)", "body": "Uh HUH! I know what you mean, Riette. And pigs might fly one day........"}, {"response": 58, "author": "riette", "date": "Thu, Nov 26, 1998 (10:12)", "body": "Just you wait! I'm a fast learner!"}, {"response": 59, "author": "TIM", "date": "Thu, Nov 26, 1998 (16:58)", "body": "OK Riette, but I can be a very slow teacher, when it suits me. Some things I like to take slow."}, {"response": 60, "author": "riette", "date": "Fri, Nov 27, 1998 (01:01)", "body": "Some things have to be learned slowly in order to be well remembered."}, {"response": 61, "author": "TIM", "date": "Fri, Nov 27, 1998 (01:06)", "body": "Oh yes Riette, true , true."}, {"response": 62, "author": "riette", "date": "Fri, Nov 27, 1998 (15:18)", "body": "Sweetly so."}, {"response": 63, "author": "TIM", "date": "Fri, Nov 27, 1998 (15:31)", "body": "Slowly, Riette, Gradually over a long time period."}, {"response": 64, "author": "riette", "date": "Sat, Nov 28, 1998 (00:39)", "body": "So as to be sure of thoroughness and well-being."}, {"response": 65, "author": "TIM", "date": "Sat, Nov 28, 1998 (00:48)", "body": "Indeed, Riette, Also feeling good."}, {"response": 66, "author": "riette", "date": "Sun, Nov 29, 1998 (01:15)", "body": "Good? Good??? GREAT!"}, {"response": 67, "author": "TIM", "date": "Sun, Nov 29, 1998 (01:21)", "body": "Riette, you are starting to sound like tony the tiger."}, {"response": 68, "author": "riette", "date": "Mon, Nov 30, 1998 (01:10)", "body": "The wonderful thing about tiggers is tiggers are wonderful things their tops are made out of rubber their bottoms are made out of springs They're bouncy pouncy bouncy pouncy fun fun fun fun fun The wonderful thing about tiggers is that I'm the only one. I--I-I-I'm the only ONE!"}, {"response": 69, "author": "TIM", "date": "Mon, Nov 30, 1998 (01:19)", "body": "Tigger always was one of my favorite characters, Riette,. Another is Taz."}, {"response": 70, "author": "riette", "date": "Mon, Nov 30, 1998 (01:19)", "body": "Well, his speeches I have to do from the other end, Tim, and I'm not sure you're comfortable with that!"}, {"response": 71, "author": "TIM", "date": "Mon, Nov 30, 1998 (01:19)", "body": "The other end of what, Riette?"}, {"response": 72, "author": "riette", "date": "Tue, Dec  1, 1998 (01:03)", "body": "Okay, in English: my BUTT, Tim! You know how Taz does that farting thing the whole time."}, {"response": 73, "author": "TIM", "date": "Tue, Dec  1, 1998 (01:11)", "body": "Actually, Riette, I've never seen that."}, {"response": 74, "author": "riette", "date": "Tue, Dec  1, 1998 (13:03)", "body": "He DOES! But he does it with his tongue; my mother told me a girl is only allowed to make rude noises with those parts of her that are MEANT to make rude noises."}, {"response": 75, "author": "TIM", "date": "Tue, Dec  1, 1998 (21:00)", "body": "Oh dear, Riette, How do you fake a duck call?"}, {"response": 76, "author": "riette", "date": "Wed, Dec  2, 1998 (00:51)", "body": "I just fart it!"}, {"response": 77, "author": "TIM", "date": "Wed, Dec  2, 1998 (00:57)", "body": "Allright, Riette, this I gotta see!!!"}, {"response": 78, "author": "riette", "date": "Wed, Dec  2, 1998 (11:13)", "body": "Tim, with my kind of diet I could probably fart the Namibian anthem in harmonies!"}, {"response": 79, "author": "TIM", "date": "Wed, Dec  2, 1998 (12:23)", "body": "Riette, THAT I've DEFINITELY got to see!!!"}, {"response": 80, "author": "riette", "date": "Thu, Dec  3, 1998 (00:19)", "body": "ha-ha! Got a gas mask?"}, {"response": 81, "author": "TIM", "date": "Thu, Dec  3, 1998 (00:42)", "body": "Riette, I said see,"}, {"response": 82, "author": "laughingskye", "date": "Mon, Apr 26, 1999 (10:23)", "body": "so, the food fight ended with everyone happily farting duck calls...*sigh..."}, {"response": 83, "author": "KitchenManager", "date": "Tue, Apr 27, 1999 (01:51)", "body": "and just what is THAT supposed to mean, missy?!?"}, {"response": 84, "author": "riette", "date": "Tue, Apr 27, 1999 (03:57)", "body": "\ufffdQUAAAK QUAAAK - KWAAK\ufffd It means we're cool and edgy. food conference Main Menu"}]}, {"num": 37, "subject": "More of what I ate today", "response_count": 526, "posts": [{"response": 1, "author": "pmnh", "date": "Sat, Oct 24, 1998 (19:28)", "body": "jason's deli (usual- cornbeef on rye, potato salad) (not bad)"}, {"response": 2, "author": "riette", "date": "Sun, Oct 25, 1998 (01:12)", "body": "I had about 20 or so prickly pears yesterday. And just as many visits to the toilet last night!"}, {"response": 3, "author": "terry", "date": "Sun, Oct 25, 1998 (11:28)", "body": "The Jason's deli at the Arboretum?"}, {"response": 4, "author": "pmnh", "date": "Sun, Oct 25, 1998 (13:30)", "body": "nope, in west lake vinnies, today i think... eggplant parm and bass pale"}, {"response": 5, "author": "autumn", "date": "Sun, Oct 25, 1998 (23:04)", "body": "Nick, I thought you owned some restaurants! Scouting the competition?"}, {"response": 6, "author": "terry", "date": "Mon, Oct 26, 1998 (06:17)", "body": "Now Vinnies is down on Barton Springs road? I've been there a couple of times, I used to work in that neighborhood."}, {"response": 7, "author": "pmnh", "date": "Mon, Oct 26, 1998 (19:13)", "body": "yeah, i still own a piece of those restaurants, but i've been staying in austin for bit... (only for a few weeks, yet)... and yeah, vinnies is on barton springs (between lamar and s.1st)... only eaten there 4 or 5 times myself... (food is good, bar is better) think maybe serrano's tonight (if i can drag my lazy ass out again)..."}, {"response": 8, "author": "terry", "date": "Tue, Oct 27, 1998 (06:15)", "body": "I ate at Olive Garden last night. Breadsticks and salad with their own house dressing and, of course, the main course went untouched and is sitting in a bag in the fridge for tonight's dinner. They told me who makes their breadsticks."}, {"response": 9, "author": "KitchenManager", "date": "Tue, Oct 27, 1998 (07:30)", "body": "So, Nick, why ain't you eaten out here yet?"}, {"response": 10, "author": "pmnh", "date": "Tue, Oct 27, 1998 (21:08)", "body": "(who says i haven't, hmmm?) actually been meaning to (say hello or whatever, you know)... but truth is, i'm sort of (almost) really (basically) tentative... (yeah i'm shy) (in real life) paula jane and i are planning to visit austin this summer... we've talked about it before, and decided it would be really cool if we met you together, then... actually talking to her right this minute... (she says \"hey\"... and also, some of her newer poems are published in a zine on the net... if you'd like, i'll dig up the address... also, you can read a few if you go to http://www.poesie.com go to the author search, and list 'paula'... it'll take you right to her stuff)..."}, {"response": 11, "author": "KitchenManager", "date": "Tue, Oct 27, 1998 (22:43)", "body": "gotcha...tell her I said Hi back... you can still go by and try the food, I'm off all day tomorrow (Wed) and Thursday night..."}, {"response": 12, "author": "pmnh", "date": "Thu, Oct 29, 1998 (02:47)", "body": "damn wer, didn't mean i didn't want to go by when you were there... paula jane's actually been on my ass to do it, too, cause she knows i want to... know it doesn't make a lot of sense, but i am really am basically very shy... that's all it is... (REALLY hope that's not what you thought, cause that's not what i meant)..."}, {"response": 13, "author": "KitchenManager", "date": "Thu, Oct 29, 1998 (17:29)", "body": "I just wanted to get your take on the food... if I'm not there, then you can't use shy as an excuse not to try the food... wasn't trying to imply anything else, either..."}, {"response": 14, "author": "tami", "date": "Fri, Nov  6, 1998 (02:39)", "body": "fajitas"}, {"response": 15, "author": "riette", "date": "Fri, Nov  6, 1998 (03:03)", "body": "come again?"}, {"response": 16, "author": "tami", "date": "Fri, Nov  6, 1998 (03:17)", "body": "I ate fajitas for dinner. Earlier we ate many wonderful cheeses with mesquite mustard."}, {"response": 17, "author": "terry", "date": "Fri, Nov  6, 1998 (08:19)", "body": "You've never heard of fajitas, Ree?"}, {"response": 18, "author": "riette", "date": "Fri, Nov  6, 1998 (11:18)", "body": "Nevva, Terry! What are they? BTW, I spoke to Mike last night, and so far we're defenitely still coming next year. We also practiced our roars and growls...."}, {"response": 19, "author": "KitchenManager", "date": "Fri, Nov  6, 1998 (11:38)", "body": "Welcome, Tami!!!"}, {"response": 20, "author": "terry", "date": "Fri, Nov  6, 1998 (15:40)", "body": "You're asking me? They're some Mexican food things that I can't explain very well. Maybe kitchenmanager or tami could help 'splain fajitas???"}, {"response": 21, "author": "riette", "date": "Sat, Nov  7, 1998 (00:15)", "body": "I'm all eyes..."}, {"response": 22, "author": "autumn", "date": "Sat, Nov  7, 1998 (13:48)", "body": "You take a round tortilla (crepe-like wheat or corn dough) and stuff it with veggies, beans, cheese, whatever, and heat them. Then top with salsa, sour cream, guacamole, etc.--they're a really good way to use up leftovers. Welcome, Tami, cheeses w/mesquite mustard?? I'm in heaven!!! Where do you live?"}, {"response": 23, "author": "riette", "date": "Sat, Nov  7, 1998 (15:22)", "body": "That sounds terrific! One doesn't really get mexican food here, but in Disneyland, Paris, we stayed at a sort of mexican hotel, and that was the only nice thing about the whole trip; the food was really really wonderful."}, {"response": 24, "author": "mikeg", "date": "Sat, Nov  7, 1998 (22:48)", "body": "Come to Brighton, Riktte, and I'll take you to our Mexican resaurants!"}, {"response": 25, "author": "riette", "date": "Sun, Nov  8, 1998 (00:30)", "body": "Deal. Just wait for that summer school next year - I'll take an extra day or two to visit you, so we can have an orgy or two!"}, {"response": 26, "author": "mikeg", "date": "Sun, Nov  8, 1998 (09:14)", "body": "Yay!\ufffd!!"}, {"response": 27, "author": "terry", "date": "Sun, Nov  8, 1998 (09:52)", "body": "Made Mikes day."}, {"response": 28, "author": "riette", "date": "Sun, Nov  8, 1998 (09:56)", "body": "Nah - that's Christine's job! \ufffdnudge, wink\ufffd"}, {"response": 29, "author": "TIM", "date": "Sun, Nov 22, 1998 (04:17)", "body": "Riette, If you like mexican food, when you get to Austin, you will eat the best You've ever had!! This town has more mexican restaraunts than Monterey!!"}, {"response": 30, "author": "riette", "date": "Mon, Nov 23, 1998 (00:56)", "body": "Is that an invitation? NO, don't! I will invite you to a Mexican restaurant, since you invited me for a truck ride and Archie videos. Oh, damn, I'm not used to this anymore. Tim, would you like to go on a Mexican restaurant (un)date when I come to Austin?"}, {"response": 31, "author": "TIM", "date": "Mon, Nov 23, 1998 (01:08)", "body": "Absolutely, I am a tremendous fan of mexican food. Of course, I am a tremendous fan of food in general."}, {"response": 32, "author": "riette", "date": "Mon, Nov 23, 1998 (07:06)", "body": "Good! I bet I can out-eat you though! (Wanted to say I could eat you under the table, but you might think me rude!!)"}, {"response": 33, "author": "TIM", "date": "Mon, Nov 23, 1998 (11:15)", "body": "I would not think that rude, Riette, but you are right, I would have taken it as an entirely different sort of offer than you had in mind. How much do you wish to wager that you can out eat me? Two friends of mine and I put an all you can eat fish place out of business. Of course that was 15 years ago, and I don't eat like that anymore, But I can still hold my own."}, {"response": 34, "author": "osceola", "date": "Mon, Nov 23, 1998 (15:24)", "body": "When I lived in Tallahassee, my housemates and I knew so many all-you-can-eat specials we could literally eat at one every day of the week. The Sunday one was all-you-can eat ribs. On Sunday morning we'd decide to go there that night and fast all day. Then, after the last football game we'd (*ahem*) smoke an \"appetite enhancer\" in the car on the way there. That restaurant went under pretty quickly."}, {"response": 35, "author": "riette", "date": "Tue, Nov 24, 1998 (00:43)", "body": "Does that mean you're in too, George?"}, {"response": 36, "author": "osceola", "date": "Tue, Nov 24, 1998 (12:09)", "body": "In too what?"}, {"response": 37, "author": "riette", "date": "Wed, Nov 25, 1998 (01:16)", "body": "I thought we were going to see who could out-eat who. Above the table, that is."}, {"response": 38, "author": "TIM", "date": "Wed, Nov 25, 1998 (09:36)", "body": "Above the table, On the table, Under the table, In the living room, anywhere, Riette, you're on!!"}, {"response": 39, "author": "riette", "date": "Wed, Nov 25, 1998 (10:46)", "body": "Ooh, you make me feel so WANTED!"}, {"response": 40, "author": "TIM", "date": "Wed, Nov 25, 1998 (12:32)", "body": "Riette, you have such away with words. I laughed so hard at that one that I had people coming into the kitchen to see if I was alright."}, {"response": 41, "author": "riette", "date": "Thu, Nov 26, 1998 (01:21)", "body": "You're doing this in the kitchen? What do you expect??"}, {"response": 42, "author": "TIM", "date": "Thu, Nov 26, 1998 (01:56)", "body": "Riette, I have two choices, the kitchen or the living room. They watch TV in the living room."}, {"response": 43, "author": "riette", "date": "Thu, Nov 26, 1998 (10:12)", "body": "Don't you have a bedroom, Tim?"}, {"response": 44, "author": "TIM", "date": "Thu, Nov 26, 1998 (17:00)", "body": "Yes, Riette, I do have a bedroom, but I don't have a computer, so I use one of the house computers."}, {"response": 45, "author": "riette", "date": "Fri, Nov 27, 1998 (01:02)", "body": "OH! And the house computers all stand in the kitchen???"}, {"response": 46, "author": "TIM", "date": "Fri, Nov 27, 1998 (01:07)", "body": "No Riette, the house computers are split evenly between the kitchen and the living room."}, {"response": 47, "author": "riette", "date": "Fri, Nov 27, 1998 (15:19)", "body": "Why the kitchen? Or do Americans just DO that?"}, {"response": 48, "author": "TIM", "date": "Fri, Nov 27, 1998 (15:32)", "body": "The kitchen is a traffic hub for the house, Riette."}, {"response": 49, "author": "riette", "date": "Sat, Nov 28, 1998 (00:41)", "body": "Oh! Yes? So, your truck is parked next to the fridge, I presume?"}, {"response": 50, "author": "TIM", "date": "Sat, Nov 28, 1998 (00:50)", "body": "Riette, That's Brilliant. Great idea, but unfortunately not."}, {"response": 51, "author": "riette", "date": "Sun, Nov 29, 1998 (01:16)", "body": "Where then? The bedroom? So you'll have some kind of bed to sleep in?"}, {"response": 52, "author": "TIM", "date": "Sun, Nov 29, 1998 (01:24)", "body": "We Americans are somewhat backward when it comes to this, Riette. We put the bedroom in the truck."}, {"response": 53, "author": "riette", "date": "Mon, Nov 30, 1998 (01:15)", "body": "Okay, I have been acquainted with the expressions 'white trash' and 'trailer trash' since I've come to the spring. Is there a third one I should know about? Truck Trash sounds rather romantic! One of the greatest holidays I once had was with my great uncle in Durban - he is trailor trash! He couldn't afford meat, so we used to barbecue mangos behind the trailor. And one night my sister and I wanted to shoot firecrackers while he was barbecueing the mangos, and one landed under his foot, and that was the first time I heard the words, 'Ar$e fu\ufffdking pu$$y'! It was heaven!"}, {"response": 54, "author": "TIM", "date": "Mon, Nov 30, 1998 (01:21)", "body": "What a colorful expression Riette. Actually all OTR trucks carry a bed or Two on board."}, {"response": 55, "author": "riette", "date": "Mon, Nov 30, 1998 (01:21)", "body": "And so it should! It's only practical!"}, {"response": 56, "author": "TIM", "date": "Mon, Nov 30, 1998 (01:21)", "body": "Very much so, Riette, It is hard to get one of those Behemoths into a hotel lot. 2.4M wide 3.9M tall 22M long"}, {"response": 57, "author": "riette", "date": "Tue, Dec  1, 1998 (01:05)", "body": "That is HUGE! ha-ha! I have a good one, Tim! If you took me along on one of those, it would be a hotel on wheels, WITH room service!"}, {"response": 58, "author": "TIM", "date": "Tue, Dec  1, 1998 (01:13)", "body": "Sounds good, Riette, The truck also has a cookstove, refrigerator, microwave, TV and VCR."}, {"response": 59, "author": "riette", "date": "Tue, Dec  1, 1998 (13:05)", "body": "It IS a hotel! Just don't tell me it has a queen sized bed, 'cos I'll just rent a truck instead of a hotel room, and we can act out 'Driving Miss Daisy'!"}, {"response": 60, "author": "TIM", "date": "Tue, Dec  1, 1998 (21:02)", "body": "Close, Riette, real close. The truck bunk is 52\" wide A Queen size bed is 60\"."}, {"response": 61, "author": "KitchenManager", "date": "Tue, Dec  1, 1998 (21:34)", "body": "and what's eight inches between friends?"}, {"response": 62, "author": "TIM", "date": "Wed, Dec  2, 1998 (00:43)", "body": "A little short, Right Riette?"}, {"response": 63, "author": "riette", "date": "Wed, Dec  2, 1998 (00:53)", "body": "Ha-ha! You bet, baby! But 8 inches off a bed between friends is good - I like warm friendships."}, {"response": 64, "author": "TIM", "date": "Wed, Dec  2, 1998 (01:01)", "body": "Riette, If you are going a little, you might as well go all the way to 40 Inches!!"}, {"response": 65, "author": "riette", "date": "Wed, Dec  2, 1998 (11:14)", "body": "Are you serious, or just trying to turn me on????"}, {"response": 66, "author": "TIM", "date": "Wed, Dec  2, 1998 (12:25)", "body": "Yes, Riette, if a 40\" bunk turns you on, Go for it!!"}, {"response": 67, "author": "riette", "date": "Thu, Dec  3, 1998 (00:20)", "body": "Oh, the bunk, huh? \ufffdsnort\ufffd"}, {"response": 68, "author": "TIM", "date": "Thu, Dec  3, 1998 (00:43)", "body": "What did you think I meant, Riette?"}, {"response": 69, "author": "KitchenManager", "date": "Tue, Dec 15, 1998 (19:15)", "body": "On my way to Satay...let ya'll know what I ate later!"}, {"response": 70, "author": "PT", "date": "Tue, Dec 15, 1998 (20:04)", "body": "Sounds like you are having a better dinner than I did."}, {"response": 71, "author": "KitchenManager", "date": "Tue, Dec 15, 1998 (22:07)", "body": "I had the Mee Krob and the pork Satay...yummie! What did you have?"}, {"response": 72, "author": "stacey", "date": "Wed, Dec 16, 1998 (10:18)", "body": "I had holiday party food... cheese and wine and stuffed mushrooms and celery and mini spring rolls and more wine!"}, {"response": 73, "author": "KitchenManager", "date": "Wed, Dec 16, 1998 (10:38)", "body": "So, Stace, you got any big balls lined up for the holidays?"}, {"response": 74, "author": "PT", "date": "Wed, Dec 16, 1998 (15:12)", "body": "Is it my imagination, or is that a loaded question?"}, {"response": 75, "author": "stacey", "date": "Wed, Dec 16, 1998 (17:44)", "body": "*giggle* of course it's a loaded question!! Had a 'ball' last Saturday at the new house... a tree trimming party. Our friends brought ornaments and we provided the food, drink and music. Last night was a company party Next week a couple more. Oh yea, a a couple of big balls are sure to make an appearance"}, {"response": 76, "author": "KitchenManager", "date": "Wed, Dec 16, 1998 (18:22)", "body": "So excited about it, I see, that your fingers are stuttering!"}, {"response": 77, "author": "stacey", "date": "Thu, Dec 17, 1998 (12:07)", "body": "*laugh* you got me!"}, {"response": 78, "author": "PT", "date": "Thu, Dec 17, 1998 (12:52)", "body": "Enjoy yourself!!"}, {"response": 79, "author": "KitchenManager", "date": "Thu, Dec 17, 1998 (23:53)", "body": "now, if I could just get you where I want you..."}, {"response": 80, "author": "stacey", "date": "Fri, Dec 18, 1998 (10:53)", "body": "where's that?"}, {"response": 81, "author": "jgross", "date": "Fri, Dec 18, 1998 (14:06)", "body": "wer's thinking.... give him time...."}, {"response": 82, "author": "stacey", "date": "Fri, Dec 18, 1998 (19:19)", "body": "hi Jim! What did you eat today?!?!?"}, {"response": 83, "author": "jgross", "date": "Sat, Dec 19, 1998 (00:11)", "body": "I ate some very funny things today. a lotta chuckle food. could hardly keep it down, I was laffin so hard. and I had to really Thai one on at the end (at that restaurant right around the corner from ya). sorry I couldn't stop by to say hello. was on a tight deadline, drivin' my semi......so was just passin' through. I did ask the chef if he'd put a little something extra in your next dinner there, though. did you know they have a French chef working on the night shift? I spoke to him with some Francois that I took in from listening to Autumn spout some of her best stuff, over the years (I mean months)."}, {"response": 84, "author": "stacey", "date": "Sat, Dec 19, 1998 (01:02)", "body": "that musta been you I saw then, scarfin down everything in sight. I was the girl sitting by herself up at one of those tables with the floor mats. (took myself there to cheer me up!) Actually I hesitated when asked whether I wanted to eat in or take out. I'm glad I chose to eat in. Relaxing, yummy. I digested better."}, {"response": 85, "author": "PT", "date": "Sat, Dec 19, 1998 (11:30)", "body": "When I was on the road, I would always choose seeing a friend over going to a restaurant. I carried food on the truck. I could always eat later."}, {"response": 86, "author": "stacey", "date": "Mon, Jan 11, 1999 (17:26)", "body": "asiago bagel w/salmon schmear coffee mashed potatos w/ cream gravy canteloupe pepperocini peppers lettuce (plain) trail mix 1 1/2 hard boiled eggs lotsa water"}, {"response": 87, "author": "KitchenManager", "date": "Mon, Jan 11, 1999 (22:11)", "body": "two tuna fish sandwiches and a bunch of assorted things with sugar in them"}, {"response": 88, "author": "stacey", "date": "Tue, Jan 12, 1999 (08:51)", "body": "do you put relis in your tunafish?"}, {"response": 89, "author": "KitchenManager", "date": "Tue, Jan 12, 1999 (21:26)", "body": "I rarely make it, I leave the serious cooking to others..."}, {"response": 90, "author": "stacey", "date": "Wed, Jan 13, 1999 (09:47)", "body": "do you eat it with relish in it?"}, {"response": 91, "author": "PT", "date": "Wed, Jan 13, 1999 (14:54)", "body": "Everything is better when eaten with relish."}, {"response": 92, "author": "stacey", "date": "Wed, Jan 13, 1999 (14:55)", "body": "yuck."}, {"response": 93, "author": "KitchenManager", "date": "Wed, Jan 13, 1999 (15:01)", "body": "then I shall plead the fifth... (actually, it's good both with and without)"}, {"response": 94, "author": "stacey", "date": "Wed, Jan 13, 1999 (15:09)", "body": "*sigh* and I thought we were soulmates... *grin*"}, {"response": 95, "author": "KitchenManager", "date": "Wed, Jan 13, 1999 (15:13)", "body": "now, it's time for me to issue the \"don't go there\" warning... I like Subway's and the Bagelry's, both of which are sans relish... oh, well, I guess that's it then (except for the sex, of course...)"}, {"response": 96, "author": "PT", "date": "Wed, Jan 13, 1999 (15:45)", "body": "Even sex is good when enjoyed with relish."}, {"response": 97, "author": "stacey", "date": "Wed, Jan 13, 1999 (15:59)", "body": "yuck."}, {"response": 98, "author": "PT", "date": "Wed, Jan 13, 1999 (16:06)", "body": "I am employing a pun."}, {"response": 99, "author": "stacey", "date": "Wed, Jan 13, 1999 (16:07)", "body": "I'm expressing my opinion."}, {"response": 100, "author": "PT", "date": "Wed, Jan 13, 1999 (16:11)", "body": "OK, I just thought I wasn't being clear."}, {"response": 101, "author": "stacey", "date": "Wed, Jan 13, 1999 (16:12)", "body": "ah... I look at many things through rose colored glasses so... as clear as that ever gets!"}, {"response": 102, "author": "PT", "date": "Wed, Jan 13, 1999 (16:19)", "body": "Even so.. It is a good way to look at life."}, {"response": 103, "author": "riette", "date": "Thu, Jan 14, 1999 (13:06)", "body": "One shouldn't look at life too much."}, {"response": 104, "author": "stacey", "date": "Thu, Jan 14, 1999 (17:33)", "body": "bagel with schmear white chocolate macadamia nut cookies (2) Coke water blueberry yogurt salad thingy orange water banana"}, {"response": 105, "author": "KitchenManager", "date": "Thu, Jan 14, 1999 (23:24)", "body": "a salad thingy another tunafish sandwich Promised Land chocolate milk"}, {"response": 106, "author": "riette", "date": "Fri, Jan 15, 1999 (03:55)", "body": "Lots."}, {"response": 107, "author": "PT", "date": "Fri, Jan 15, 1999 (17:05)", "body": "Lots of what? I had the bacon cheeseburger and fries at a new bar down the street."}, {"response": 108, "author": "stacey", "date": "Fri, Jan 15, 1999 (20:11)", "body": "stuff in the morning stuffed shells in the afternoon half a bottle of port in the evening!"}, {"response": 109, "author": "riette", "date": "Sat, Jan 16, 1999 (06:14)", "body": "That last one would kill me, I'm sure! Can't take Port at all - makes me drunk very quickly. Lots of muesli Lots of peanuts and raisins Lots of Flake chocolates Lots of fruits Big Devil's burger with coleslaw and french fries."}, {"response": 110, "author": "stacey", "date": "Sat, Jan 16, 1999 (08:29)", "body": "after the port...which pretty much has the same effect ot me as well Ree-head...I went out for Thai food. YUMMY!"}, {"response": 111, "author": "KitchenManager", "date": "Sat, Jan 16, 1999 (10:50)", "body": "sippin' coffee as I read'n'post..."}, {"response": 112, "author": "PT", "date": "Sat, Jan 16, 1999 (13:00)", "body": "The burger with coleslaw sounds good. I've never had a burger with coleslaw."}, {"response": 113, "author": "riette", "date": "Sat, Jan 16, 1999 (14:32)", "body": "The coleslaw wasn't on top of the burger! It was beside the burger. But it's my favourite side dish with burgers and other junk food."}, {"response": 114, "author": "KitchenManager", "date": "Sat, Jan 16, 1999 (23:16)", "body": "don't know about burgers, but we always put it on Mom's barbeque sandwiches..."}, {"response": 115, "author": "stacey", "date": "Sun, Jan 17, 1999 (00:16)", "body": "ate leftover phad eggplant leftover stuffed shells cheese blueberry, orange, banana, soy milk smoothie crackers oops. forgot to mention I also put a pear in the smoothie... OJ vitamin"}, {"response": 116, "author": "riette", "date": "Mon, Jan 18, 1999 (01:56)", "body": "You ate OJ??? Weren't you afraid? Do you know what he did four summers ago? Oh, $hit, I'm scared of STACEY!"}, {"response": 117, "author": "KitchenManager", "date": "Mon, Jan 18, 1999 (21:48)", "body": "well, it's about time..."}, {"response": 118, "author": "stacey", "date": "Sun, Jan 24, 1999 (19:04)", "body": "Ate AMAZING food every chance I could in SF!!! Fresh, fresh, fresh fish!!!"}, {"response": 119, "author": "osceola", "date": "Mon, Jan 25, 1999 (12:44)", "body": "This weekend I made a fried catfish recipe I clipped out of the paper. It was great. Definitely a keeper recipe. The spices that you put into the flour for breading you also put into the dipping batter. Considering there's a lot of garlic and some cayenne pepper it didn't taste TOO spicy. Yesterday I sliced tofu into patties and marinated it in soy sauce and honey and ginger and then fried 'em. It was OK. Just OK."}, {"response": 120, "author": "riette", "date": "Tue, Jan 26, 1999 (10:06)", "body": "HMMMMMM!!!! Fresh fish!!! Like, straight from the water, Stace? \ufffddrooling all over the place\ufffd"}, {"response": 121, "author": "stacey", "date": "Tue, Jan 26, 1999 (13:12)", "body": "yep!"}, {"response": 122, "author": "osceola", "date": "Thu, Feb  7, 2036 (05:38)", "body": "I baked a brisket in a sauce made of Heinz Chili Sauce and Coca-Cola. Really tasty and tender. I never used Coke as an ingredient before. When I lived in the Southeast, I saw a lot of baking recipes calling for it, but I avoided trying one. Using Coke in a recipe sounds kinda trailer park-ish, ya know?"}, {"response": 123, "author": "KitchenManager", "date": "Wed, Feb  3, 1999 (15:19)", "body": "yep"}, {"response": 124, "author": "stacey", "date": "Thu, Feb  4, 1999 (08:39)", "body": "nah... then you'd use food club cola"}, {"response": 125, "author": "KitchenManager", "date": "Thu, Feb  4, 1999 (16:58)", "body": "or *shudder* Wal-mart's cola..."}, {"response": 126, "author": "stacey", "date": "Thu, Feb  4, 1999 (17:15)", "body": "[as in Sprite commercial] ahhh... never had it... never will."}, {"response": 127, "author": "KitchenManager", "date": "Thu, Feb  4, 1999 (17:18)", "body": "(actually, think that was 7-Up, but I agree with the sentiment!)"}, {"response": 128, "author": "stacey", "date": "Thu, Feb  4, 1999 (17:21)", "body": "ohh... *blush* my bad!"}, {"response": 129, "author": "KitchenManager", "date": "Thu, Feb  4, 1999 (17:23)", "body": "we don't know that for sure yet..."}, {"response": 130, "author": "stacey", "date": "Tue, Mar  2, 1999 (14:25)", "body": "bagel w/ schmear coffee C Monster spicey scallop rolls cheese canneloni"}, {"response": 131, "author": "KitchenManager", "date": "Tue, Mar  2, 1999 (19:34)", "body": "WHAT? No Salad?"}, {"response": 132, "author": "stacey", "date": "Wed, Mar  3, 1999 (09:39)", "body": "ummm... nope."}, {"response": 133, "author": "KitchenManager", "date": "Wed, Mar  3, 1999 (16:40)", "body": "oh, okay!"}, {"response": 134, "author": "KitchenManager", "date": "Fri, Mar  5, 1999 (12:00)", "body": "am currently munching on a bowl of Captain Crunch Oops! Allberries..."}, {"response": 135, "author": "stacey", "date": "Fri, Mar  5, 1999 (17:39)", "body": "bagel w/ schmear coffee (decaf) water, water, water Chili's - mushroom swiss burger w/ black bean patty and side of honey mustard (to dip the fries) water water water ... sure beats the 64 oz of 100% unsweetened cranberry juice from yesterday! tonight it's off for seafood... anniversary and all!"}, {"response": 136, "author": "stacey", "date": "Tue, Apr 13, 1999 (17:10)", "body": "NO BREAKFAST (what a grave, grave error!) I've been off all day. Caffeine headache, hunger pangs, the worst! Never, never skip breakfast!"}, {"response": 137, "author": "KitchenManager", "date": "Tue, Apr 13, 1999 (19:19)", "body": "something like that..."}, {"response": 138, "author": "stacey", "date": "Wed, Apr 14, 1999 (16:44)", "body": "Ahhh. I ate breakfast this morning. Same old same old... bagel w/schmear and coffee (it was perfect!) potato chips for lunch and a Sprite (this is not designed as a model nutrition plan... I need some nutrients right about now --- chocolate!)"}, {"response": 139, "author": "KitchenManager", "date": "Wed, Apr 14, 1999 (23:24)", "body": "Ahhh."}, {"response": 140, "author": "stacey", "date": "Thu, Apr 15, 1999 (10:16)", "body": "did you eat breakfast too? Or was the \"Ahhh\" for the chocolate reference?"}, {"response": 141, "author": "aschuth", "date": "Thu, Apr 15, 1999 (10:35)", "body": "2 slices of bread with cherry marmalade (whole cherries in it!), bowl of coffee (Wiener Melange from Stern Kaffee in Frankfurt Bockenheim - a backyard operation roasting fine beans from all provenances into great coffees!). Slice of cold pizza. Listened to Kreidler-tape in the car."}, {"response": 142, "author": "stacey", "date": "Thu, Apr 15, 1999 (11:05)", "body": "woo woo! that'll keep you going for awhile!"}, {"response": 143, "author": "aschuth", "date": "Thu, Apr 15, 1999 (11:23)", "body": "Yeah, Kreidler always does that! Anyway, now it's 5:20 pm, and I feel a tiny hungry groan somewhere below. Check the system time, Stacey - if it's not truly 11:00 am at your place, something's wrong. Ought to be more like 8:00 am, I think."}, {"response": 144, "author": "stacey", "date": "Thu, Apr 15, 1999 (11:55)", "body": "it's 9:50am"}, {"response": 145, "author": "aschuth", "date": "Thu, Apr 15, 1999 (12:04)", "body": "Time stamp says you posted 11:55 Austin time."}, {"response": 146, "author": "stacey", "date": "Thu, Apr 15, 1999 (12:06)", "body": "Austin is 1 hr ahead of Denver (and it looks like Paul got a little overzealous with the 'spring forward' thingy!"}, {"response": 147, "author": "aschuth", "date": "Thu, Apr 15, 1999 (12:15)", "body": "Whazzat?"}, {"response": 148, "author": "stacey", "date": "Thu, Apr 15, 1999 (12:19)", "body": "In April, the USA goes to Daylight Savings (or maybe that's what they call it in October...) ANYWAY... in the Spring (April or March) we all push our clocks forward one hour. And then in the Autumn we push them back an hour. Optimum sunlight for harvesting I believe was the original reasoning behind this. So... on April 3rd, we all were supposed to jump forward an hour. Looks like the Spring jumped forward 2hours!"}, {"response": 149, "author": "aschuth", "date": "Thu, Apr 15, 1999 (12:38)", "body": "Oh. That. Here in Germany, we do it differently. We do it at nights, when most people are asleep, so they don't notice it (only those with queasy stomachs). Of course, you have to secure everything in the house and on the job... The people working in these two nights get paid a jumping bonus (danger bonus), because as hospital staff, they have to help all these poor ill people jump and the firefighters might be at a fire and have to take the jump on their thin ladders or with full gear in a flaming hell. Brave people! After that night, cleaning troops fix everything damaged and broked. They put little birds back in the nests (which is stupid, because after having been touched by humans, their parents never feed them again), and straighten out the street lamps. At home, you'd have to pick up the occasional broken plate and the Steiff animals that might have fallen down (did you at least get any of those!!!???) during the jump."}, {"response": 150, "author": "KitchenManager", "date": "Thu, Apr 15, 1999 (12:45)", "body": "Ahhh."}, {"response": 151, "author": "stacey", "date": "Thu, Apr 15, 1999 (13:27)", "body": "Ahhh..."}, {"response": 152, "author": "stacey", "date": "Thu, Apr 15, 1999 (18:45)", "body": "breakfast (thank goodness) carrots lasagna (mushroom spinach) yogurt (blueberry) water chocolate kisses (about 12)"}, {"response": 153, "author": "wer", "date": "Thu, Apr 15, 1999 (19:02)", "body": "well, since you don't go to the beer topic anymore, I'll ask here: How do you rate Fat Tire Amber, Stace?"}, {"response": 154, "author": "stacey", "date": "Thu, Apr 15, 1999 (19:10)", "body": "I like it"}, {"response": 155, "author": "KitchenManager", "date": "Thu, Apr 15, 1999 (19:20)", "body": "okay"}, {"response": 156, "author": "stacey", "date": "Thu, Apr 15, 1999 (19:43)", "body": "and you???"}, {"response": 157, "author": "KitchenManager", "date": "Fri, Apr 16, 1999 (01:13)", "body": "I was searching for more of a response I think... we are considering carrying it at LI...the sample I had was too cold to tell much about the taste... I do like ambers as a rule though..."}, {"response": 158, "author": "stacey", "date": "Fri, Apr 16, 1999 (10:31)", "body": "Before Shiner Bock started selling up in Colorado, this was a perfect substitiute! Gosh, it's so hard to describe taste without actually sippin one!"}, {"response": 159, "author": "KitchenManager", "date": "Fri, Apr 16, 1999 (11:51)", "body": "well, it is the new trend beer here in Austin"}, {"response": 160, "author": "stacey", "date": "Fri, Apr 16, 1999 (11:53)", "body": "really? A colorado beer, whoopin it up in Austin... Yee HAww!"}, {"response": 161, "author": "stacey", "date": "Mon, Apr 19, 1999 (18:49)", "body": "bagel schmear, coffe carrots laftover eggplant, black olive and mushroom stromboli (I'm really hungry right about now!)"}, {"response": 162, "author": "stacey", "date": "Fri, May  7, 1999 (17:58)", "body": "had to shut down the computer and run out for DQ around 3:30 today... must be the weather!"}, {"response": 163, "author": "KitchenManager", "date": "Fri, May  7, 1999 (23:23)", "body": "that's gotta be it!"}, {"response": 164, "author": "aschuth", "date": "Sun, May  9, 1999 (12:41)", "body": "What's DQ? \"Dames Quarterly\"? You fetch girlie-mags in the middle of the night - AND EAT THEM? Wow. You ARE different. Any other girl would have eaten the Cosmo instead. Or Playgirl."}, {"response": 165, "author": "KitchenManager", "date": "Sun, May  9, 1999 (23:37)", "body": "Dairy Queen"}, {"response": 166, "author": "aschuth", "date": "Mon, May 10, 1999 (06:28)", "body": "Oooops. Ahem, great icecream, though."}, {"response": 167, "author": "stacey", "date": "Tue, May 11, 1999 (13:35)", "body": "typing away munching on Phad Ka Prow Noodle w/tofu... yummy!"}, {"response": 168, "author": "stacey", "date": "Wed, May 12, 1999 (17:50)", "body": "ooohhh lemme see... how come this topic said it was frozen before...??? now I feel silly"}, {"response": 169, "author": "KitchenManager", "date": "Wed, May 12, 1999 (18:20)", "body": "this one isn't...the other one is..."}, {"response": 170, "author": "stacey", "date": "Thu, May 13, 1999 (11:44)", "body": "oh... (i still feel silly)"}, {"response": 171, "author": "KitchenManager", "date": "Thu, May 13, 1999 (16:07)", "body": "(at least you look good!)"}, {"response": 172, "author": "stacey", "date": "Thu, May 13, 1999 (16:52)", "body": "why thank you!"}, {"response": 173, "author": "aschuth", "date": "Tue, May 18, 1999 (10:11)", "body": "Was that the noodles, the posting or the feeling silly that make her look that good, Wer? Could use to try that recipe myself... or even sell it! WER, let's research that, RICHES wait for us!"}, {"response": 174, "author": "stacey", "date": "Tue, May 18, 1999 (11:35)", "body": "gotta be the pasta!"}, {"response": 175, "author": "aschuth", "date": "Tue, May 18, 1999 (11:51)", "body": "Asian pasta, right?"}, {"response": 176, "author": "stacey", "date": "Tue, May 18, 1999 (12:05)", "body": "huh?"}, {"response": 177, "author": "aschuth", "date": "Tue, May 18, 1999 (12:13)", "body": "The noodles you had over eight replies ago?"}, {"response": 178, "author": "stacey", "date": "Tue, May 18, 1999 (13:54)", "body": "oh... actually i think it was the noodles from the day I forgot to post what i ate."}, {"response": 179, "author": "aschuth", "date": "Tue, May 18, 1999 (16:37)", "body": "So we'll never know. .=/ Wer, our last chance to strike it rich is blown."}, {"response": 180, "author": "KitchenManager", "date": "Mon, May 31, 1999 (13:32)", "body": "oh, well... you think if we lurk around here long enough another chance might come our way?"}, {"response": 181, "author": "stacey", "date": "Mon, May 31, 1999 (22:50)", "body": "for what?"}, {"response": 182, "author": "aschuth", "date": "Wed, Jun  2, 1999 (03:01)", "body": "for striking it rich, sweety!"}, {"response": 183, "author": "stacey", "date": "Wed, Jun  2, 1999 (17:21)", "body": "auch so!"}, {"response": 184, "author": "aschuth", "date": "Mon, Jun  7, 1999 (03:57)", "body": "Genau!"}, {"response": 185, "author": "stacey", "date": "Mon, Jun  7, 1999 (17:38)", "body": "no gnus is good gnews..."}, {"response": 186, "author": "aschuth", "date": "Tue, Jun  8, 1999 (10:09)", "body": "But if the gnus are well done? Are they then ok? Where's the resident African when you'd need..."}, {"response": 187, "author": "KitchenManager", "date": "Tue, Jun  8, 1999 (12:12)", "body": "the proper grilling techniques and sauce recommendations?"}, {"response": 188, "author": "aschuth", "date": "Tue, Jun  8, 1999 (12:28)", "body": "Oh, right, Stacey, let's just ask Wer - he's always here and he know which parts is the hot ones on a stove!"}, {"response": 189, "author": "stacey", "date": "Tue, Jun 15, 1999 (15:18)", "body": "eating goldb\ufffdren straight from Wertheim, Germany! yummy yummy BTW, HARIBO macht Kinder froh! did ya know!"}, {"response": 190, "author": "aschuth", "date": "Wed, Jun 16, 1999 (16:07)", "body": "Yes. \"...und Erwachs'ne ebenso!\" Did you get them on your trip and save them?"}, {"response": 191, "author": "stacey", "date": "Thu, Jun 17, 1999 (09:40)", "body": "nope. I did a favor for someone at our plant in Wertheim... she sent me five huge bars of chocolate and a big bag of gummy bears!"}, {"response": 192, "author": "aschuth", "date": "Thu, Jun 17, 1999 (09:53)", "body": "What do you manufacture? Musta been quite the favor, to... Postage is incredible to the US - sending a parcel of like 7 kg (approx 14 lbs.) costs about 70 Mark (approx. USD 40). Sending 1 copy of superstar is between DM 12 (3 weeks) and DM 16 (air mail)..."}, {"response": 193, "author": "stacey", "date": "Thu, Jun 17, 1999 (15:27)", "body": "Johns Manville is an insulation and roofing materials company. I work out at the R&D facility in the Health, Safety and Environmental department. The favor was converting documents into a readable format for her... Oh... no postage issues. She sent the package with another employee who was headed back to Denver."}, {"response": 194, "author": "aschuth", "date": "Fri, Jun 18, 1999 (15:24)", "body": "Great how this worked - we got some things together much the same way (obtained a CD from Belgrade for a review by Bruce S. from Austin... A zillion people pitched in to help us out!)"}, {"response": 195, "author": "MarciaH", "date": "Fri, Jun 18, 1999 (17:56)", "body": "Coffee and granola Spam chips and rice Laulau and Poi with Lomilomi Salmon Bananas from our yard lots of water Dinner will be chicken and rice and salad"}, {"response": 196, "author": "KitchenManager", "date": "Sat, Jun 19, 1999 (00:28)", "body": "nothing with some coffee, sodas, and cigarettes... (a couple of glasses of water were thrown in so I'd stay healthy...) nice to see you posting in here, too, Marcia!"}, {"response": 197, "author": "MarciaH", "date": "Sat, Jun 19, 1999 (16:53)", "body": "No chicken and rice last night - take out Korean: Bul Kogee rice kim chee pickled seaweed."}, {"response": 198, "author": "MarciaH", "date": "Sat, Jun 19, 1999 (16:55)", "body": "Thanks, wer! Where we are, you eat a different ethnic for each meal in the day. I have never had Thai food, though there are a few restaurants in town. It sounds like you-all are into Thai food. What's it like?"}, {"response": 199, "author": "KitchenManager", "date": "Sat, Jun 19, 1999 (23:33)", "body": "some of it is like Vietnamese... and some of it is like Indian... where does fusion fit into your different ethnicities theme?"}, {"response": 200, "author": "MarciaH", "date": "Sun, Jun 20, 1999 (00:05)", "body": "Vietnamese like in Nyuk mam sauce? ...eeew... Sorry, but we do not westernize things over here - we get them fresh off the boat. I have been served clotted pig blood and tree fern shoots. Quite pungent!! Filipino cooking, that."}, {"response": 201, "author": "KitchenManager", "date": "Sun, Jun 20, 1999 (00:12)", "body": "if there is no westernization, there's a bunch of ethnicities that don't make the rounds then, right?"}, {"response": 202, "author": "MarciaH", "date": "Sun, Jun 20, 1999 (00:32)", "body": "No fusion here. We just get hungry and think what might taste good for the next meal. Pot lucks are a real adventure here. You never know what someone will bring. Especially if there is a new and \"very mainland\" type attending. Well sit back and watch...!"}, {"response": 203, "author": "MarciaH", "date": "Sun, Jun 20, 1999 (00:38)", "body": "Oh yes, there is westernization here. The Hawaiian food is often served with rice instead of poi (I love poi - but it has to be sour). Potatoes are being used more and more but still much less than rice. I do not put shoyu in everything I eat, but my son does. Even on Chili and rice. I have asked the lady from Portugal if the local descendants were cooking the same foods as she eats. Not even close. Guess it is like Chow mein and chop suey - not really Chinese, either."}, {"response": 204, "author": "MarciaH", "date": "Sun, Jun 20, 1999 (01:24)", "body": "Whether the ethnicities all make the rounds, I think in general they do. At University functions, you would probably not find truly back-woods ethnic stuff. Conversely, at a baby luau, where all of the family and guests are mostly of the same origin, you find the most choice delicacies such as the pig blood and fern shoots. (I can still taste it!) In this case, we were the only Haoles (Caucasians)present. I am sure the plate was served to me to see my reaction. As a consequence, I did not react till much later, (I had a jug of peppermint mouthwash!)and I slid the contents into the rubbish when no one was looking. I think unless you invite Cambodian or Tibetan students to a party and ask them to bring ethnic foods (and we do that), there will always be interesting cuisines we do not have the chance to taste. It is sometimes amazing what people consider edible that we would not bring home from the store! Another time for that. Had chicken and rice and salad - finally - for dinner."}, {"response": 205, "author": "KitchenManager", "date": "Sun, Jun 20, 1999 (10:34)", "body": "gotcha"}, {"response": 206, "author": "stacey", "date": "Thu, Feb  7, 2036 (04:55)", "body": "Hiya Marcia! Nice to see posting from you in here! And I also enjoyed the pic in the gallery... I've had poi but the rest is unknown to me"}, {"response": 207, "author": "terry", "date": "Mon, Jun 21, 1999 (19:25)", "body": "I ate at Whole Food twice today. Lunch was cheese enriched mashed potatoes, tofu casserole and vegetables and I just snacked on a blueberry smoothie and a cookie. WF is just a short hop down Mopac from where I work."}, {"response": 208, "author": "MarciaH", "date": "Mon, Jun 21, 1999 (19:46)", "body": "animal crackers and coffee Spam chips and rice and pickle two tuna salad (with relish, mayo and onion) sandwiches water, water and more water + vitamins dinner??? Last night was Prime Rib for the Father in my life. Half of the people in here sound like they are on some sort of penitant mission to deprive (or is that deprave?!) the system of needed nutrients, and the rest sound like you need a mother to feed you better. But, since I have seen the children of some of the posters here, and pics of them, too, I know they are feeding the kiddies better than they are eating. Hey, big guys, eat what your kids eat. You'll feel better!"}, {"response": 209, "author": "MarciaH", "date": "Mon, Jun 21, 1999 (19:54)", "body": "Hi Yourself, Stacey! Poi can be nasty if it is too fresh. You need to let it ripen at room temp till it gets a little \"sour\" which imparts a tasty tang to it. Very good with Lomilomi salmon (yeah, I can hear the gagging from here - and I got all sorts of static in Drool when I mentioned it), but I have no idea if it tastes like wallpaper paste. I have never tasted the stuff! Did you like it, Stacey, and what did you have with it?"}, {"response": 210, "author": "stacey", "date": "Tue, Jun 22, 1999 (10:35)", "body": "Marcia, I had it several years ago and yes, I did enjoy it. There was nothing to go with it... an international festival with poi in paper cups! Lomilomi salmon?? Is that the kind of salmon or is that the way you prepare it? And about the eating problems round here... to me a well-rounded diet includes a weeks worth of meals so day to day I may be missing vital nutrients but I usually get plenty of whatever I need within the week... and I eat a lot! WER, on the other hand... needs help! *grin* Yesterday: bagel& cream cheese, coffee black bean burger (w/ mushrooms and Swiss), lemonade chocolate (still the German stash!) Phad Thai w/ tofu, Tom Yum Goong, Phad Eggplant, fish cakes and Thai iced tea This morning banana, cranberry juice, leftover Phad Eggplant always lotsa water!"}, {"response": 211, "author": "MarciaH", "date": "Tue, Jun 22, 1999 (14:09)", "body": "Lotsa water is tops on my list, too. Coffee and animal crackers Spam chips and rice and pickle Stacey, I am much relieved to know folks there are eating better than they let on. The only things I know wer eats is kiddie cereal which is more sugar than anything else (but he and Zoe like it) and lots of coffee. Probably a libation to the gods of Cyberspace, now and again, too. While he is in the kitchen managing, he should snitch some samples! Gotta try Thai food one of these days. What do you suggest for a beginner? Lomilomi slamon is a methog pf preparation. All imported stuff got to Hawaii in a preserved state, including the salmon, which was salt cured. You massage (lomilomi)it in water (change often) until the flesh is tender and chewable. Dice. add diced fresh tomatoes and slices of green onion and standard onion. Let sit for flavors to mix. Chill. It is so Ono =) and is a great compliment to poi."}, {"response": 212, "author": "stacey", "date": "Tue, Jun 22, 1999 (14:47)", "body": "sounds like a gravlox extrodinaire!"}, {"response": 213, "author": "MarciaH", "date": "Tue, Jun 22, 1999 (20:27)", "body": "*lol* That's one way of putting it. Ever massage a lox? Something else I discovered; when you buy poi at the grocery story it is in a plastic bag and about the consistency of silly putty. The first time, I tried to eat it that way and it would hardly go down! One is supposed to beat water into it slowly adding more until it is the consistence you esny - one finger, 2 finger or 3 finger poi. (Something else you never needed to know!) more water sunflower seeds more water sardine sandwich more water"}, {"response": 214, "author": "KitchenManager", "date": "Tue, Jun 22, 1999 (23:20)", "body": "\"WER, on the other hand... needs help!\" you have such a knack for understatement, Stace..."}, {"response": 215, "author": "stacey", "date": "Wed, Jun 23, 1999 (10:11)", "body": "HEY WER! I thought I'd have to write something drastic to get you back in here! (and you DO need help with that oh-so-very-terribly-antinutrition-diet!) how was the kitchen weekend?? Marcia how do you fix a sardine sandwich?"}, {"response": 216, "author": "MarciaH", "date": "Wed, Jun 23, 1999 (13:31)", "body": "Stacey, you had to ask, Huh! I take good whole grain bread and slather it with brown mustard. Lay the sardines (wedge-shaped without heads) alternating direction so the whole sandwich is covered. Add a crunchy dill pickle and some chips if they are available (ours tend to disappear as soon as they get over the back door sill). Eat and have plenty of water with it. Can you suggst other methods? I like things to resemble what it was when I got it, so I usually do not mash things - unless it is bananas f r peanut butter and banana sandwiches. Yeahm where is our Great and Fearless Leader?"}, {"response": 217, "author": "stacey", "date": "Wed, Jun 23, 1999 (16:05)", "body": "I've never had a sardine sandwich -- I'll have to experiment and get back to you!"}, {"response": 218, "author": "stacey", "date": "Mon, Jun 28, 1999 (10:04)", "body": "smoothie for breakfast. I thought I'd put enough stuff in it to fill me up -- two bananas, two pears, soy milk... I need to grab a breakfast burrito now. *rumble* *rumble*"}, {"response": 219, "author": "terry", "date": "Mon, Jun 28, 1999 (10:07)", "body": "Two eggs over easy. 2 pieces of white toast. hash browns. coffee w/ cream and sugar."}, {"response": 220, "author": "stacey", "date": "Mon, Jun 28, 1999 (11:11)", "body": "homemade or did you go out for breakfast? yummy..."}, {"response": 221, "author": "terry", "date": "Tue, Jun 29, 1999 (09:00)", "body": "I ate at the company cafeteria, where I'm headed right now."}, {"response": 222, "author": "stacey", "date": "Tue, Jun 29, 1999 (11:56)", "body": "pb&j egg and pepper jack cheese burrito"}, {"response": 223, "author": "terry", "date": "Tue, Jun 29, 1999 (14:09)", "body": "Coupla donuts Coffee"}, {"response": 224, "author": "MarciaH", "date": "Tue, Jun 29, 1999 (14:15)", "body": "Coffee and Animal crackers 6\" cold cuts (double meat) Subway sandwich I am convinced that this place serves to creat a hunger for something someone else is consuming (with the exception of tofubugers and the like). Right now I could kill for a burrito of any sort, but I am fresh out of them in the frig and miles from the nearest good one. And, it is only 9 am. Plotting my next move for the next meal. We will all be spherical when we finish with this board. BTW, Stacy, try your PB with mashed banana, It is ono-licious and so much better for you meatless wonders."}, {"response": 225, "author": "stacey", "date": "Tue, Jun 29, 1999 (14:51)", "body": "I LOVe PB& banana! ever try it with a bit of honey drizzled over it?"}, {"response": 226, "author": "MarciaH", "date": "Tue, Jun 29, 1999 (15:20)", "body": "Ooooh, No, but I certainly shall. In case you had not discovered this little helper, bananas freeze very well. Peel, then and pop them into plastic bags. Whomp them on the counter to break off a few when they are frozen and let sit a few minutes or nuke for 10-15 secs and they mash and spread like butter =))"}, {"response": 227, "author": "stacey", "date": "Tue, Jun 29, 1999 (16:44)", "body": "Or... take your frozen banana and pop it in the blender with some vanilla ice cream and milk for a YUMMY banana shake without all the ice chips!"}, {"response": 228, "author": "MarciaH", "date": "Thu, Feb  7, 2036 (04:31)", "body": "Forget about the p-nut butter. Who needs the calories!!! You could always put Macadamias in with it as you are blending. Makes it nice and interesting. Then your shake will not stick to the blender or the roof of your mouth. Oh, that's right - we axed the p-nut butter! Had 'nuther sardine sandwich with mustard. Could not think of anything else which would taste good sardines beside mustard. Dinner I think will be left-over homemade spaghetti."}, {"response": 229, "author": "stacey", "date": "Thu, Feb  7, 2036 (16:44)", "body": "tuna fish on toast for breakfast and a glass of OJ"}, {"response": 230, "author": "MarciaH", "date": "Wed, Jun 30, 1999 (21:34)", "body": "How do you fix your tuna fish? I can have it three ways here. Canned, saute'ed and raw. I think all three are wonderful. subway sandwich cottage cheese and peaches leftover spaghetti (dinner out last night) Lotsa water."}, {"response": 231, "author": "stacey", "date": "Thu, Jul  1, 1999 (16:26)", "body": "A tuna fish sandwich for me is canned water packed tuna w/ a bit o mayo. I made tuna steaks a month or so ago... pan seared (raw in the middle) with wasabi/ginger sauce I've never had it sauteed... do explain! today... I ate: pb&j sandwich yellowfish sashimi, unagi, and a caterpillar roll miso soup now I'm looking for sweets!"}, {"response": 232, "author": "terry", "date": "Thu, Jul  1, 1999 (16:43)", "body": "Really, after that heavy dose of salt (esp. miso) I had lunch at Whole Foods Northwest. Potatoes, broccoli and rice. Bottled brewed iced tea."}, {"response": 233, "author": "MarciaH", "date": "Thu, Jul  1, 1999 (19:11)", "body": "Love the way that sounds, Stacey. Sort of warm sashimi! Saute' has a little margerine in the pan, dredge in flour (add salt and pepper to taste to flour) and pop into the pan. Cover and cook about 5 min on each side - depending on how thick your steaks are and how cooked you like them. Coffee Spam chips and rice w/ pickle peanuts in the shell (now all over the keyboard) water and more water chicken with rice and veggies for dinner"}, {"response": 234, "author": "terry", "date": "Thu, Jul  1, 1999 (23:56)", "body": "I just got takeouts from Veggie Heaven on the Drag. I got the incredible peanut gluten dish with brown rice. Yum. I've been munching down on it while I watch Nightline's coverage of women's soccer."}, {"response": 235, "author": "MarciaH", "date": "Fri, Jul  2, 1999 (00:06)", "body": "Do you have any condiments to break up the monotony of the sameness of flavor while you munch on peanut gluten (!) with brown rice? It needs cranberry sauce or pickles or something! No?"}, {"response": 236, "author": "terry", "date": "Fri, Jul  2, 1999 (00:22)", "body": "No condiments! There was some kind of great peanut sauce on it though, and it did have bell peppers as well."}, {"response": 237, "author": "MarciaH", "date": "Fri, Jul  2, 1999 (01:06)", "body": "I am glad for the bell peppers. Either you are into punishment in a big way and your pictures do not show any sign of it, or you really do like this stuff. It is just so different from anything I have ever eaten. Here we boil peanuts in salted water with a little shoyu and a pinch of sugar and a little ginger. Then we put them in a ziplock bag and eat them at ball games. We do the same with soybeans. Cooked in the shells and pods. Much easier to digest and delicious!"}, {"response": 238, "author": "MarciaH", "date": "Fri, Jul  2, 1999 (01:08)", "body": "Before all the clever minds get to work on that last message I posted, let me assure you there in nothing I know of to make peanut shells or soybean pods more digestable. Those go into the trash to make compost somewhere (under the bleachers!)"}, {"response": 239, "author": "aschuth", "date": "Fri, Jul  2, 1999 (03:37)", "body": "So you don't stuff 'em in the bag and take them home to enrich you lot? My, my... Hey, Terry, you into football (aka what nobody in the world but US citizens call soccer...)? The german women's national team is pretty good, but only on page 4 or 5 in the sports section here... Go figure... Tour de France the big thing right now."}, {"response": 240, "author": "terry", "date": "Sat, Jul  3, 1999 (01:37)", "body": "I'm into football/soccer and I'll be pulling for NOrway in the match on ESPN2 on Sunday against Germany? I love roasted soybeans, Marcia! Fried and salted though. I'll have to try your way."}, {"response": 241, "author": "MarciaH", "date": "Sat, Jul  3, 1999 (13:39)", "body": "Terry, check the refrligerated tofu section of the grocery store. That is where th prepacked and ready to eat boiled Peanuts are here. The soybeans are in the veggies in a twist-tie bag. It is usually a good idea to taste the ready made ones first to have some idea of what you will be dealing with. I think you will really enjoy them!"}, {"response": 242, "author": "terry", "date": "Sun, Jul  4, 1999 (11:16)", "body": "Sure. They'll probably have these at Whole Foods."}, {"response": 243, "author": "stacey", "date": "Mon, Jul  5, 1999 (15:31)", "body": "I've not been able to find soybeans anywhere in Denver! One place in Bolder has them for about a month when they're in season. I love em boiled!"}, {"response": 244, "author": "stacey", "date": "Mon, Jul  5, 1999 (15:32)", "body": "uh... that's Boulder"}, {"response": 245, "author": "MarciaH", "date": "Mon, Jul  5, 1999 (16:25)", "body": "I just might have to make up some Care packages for the needy in Texas and Colorado. I'd love to hand deliver it! (Stace, we knew!)"}, {"response": 246, "author": "stacey", "date": "Tue, Jul  6, 1999 (01:08)", "body": "*with my most needy look* soybeans... soybeans... soybeans... (how am i doing... trying to look like that invisible child you posted on the porch a few days back!) And... always goes with out saying (and I always say it anyway!) Marcia, you (oops!) will always have a place to stay out here -- we have TWO guest rooms now!"}, {"response": 247, "author": "terry", "date": "Tue, Jul  6, 1999 (07:35)", "body": "Wow, our prayers are answered. Stacey's our needy poster child."}, {"response": 248, "author": "stacey", "date": "Tue, Jul  6, 1999 (14:01)", "body": "uh oh."}, {"response": 249, "author": "KitchenManager", "date": "Tue, Jul  6, 1999 (15:16)", "body": "this is where I come back into the conversation, right?"}, {"response": 250, "author": "stacey", "date": "Tue, Jul  6, 1999 (16:40)", "body": "what did you eat today?"}, {"response": 251, "author": "KitchenManager", "date": "Tue, Jul  6, 1999 (17:34)", "body": "two cups of coffee, four cigarettes, a coke, some lemonade, some milk, and about a dozen sociables crackers...and you?"}, {"response": 252, "author": "KitchenManager", "date": "Tue, Jul  6, 1999 (21:10)", "body": "add a black cherry soda, another coke, and some more cigarettes and assorted crackers with a little peanut butter and or cheese... anyone want to jump in with something nutritious, go ahead..."}, {"response": 253, "author": "MarciaH", "date": "Tue, Jul  6, 1999 (21:18)", "body": "Spam chips and rice do not count, I would imagine, but that was breakfast. Lunch was something chicken and unspeakable."}, {"response": 254, "author": "KitchenManager", "date": "Tue, Jul  6, 1999 (21:28)", "body": "chicken and unspeakable go together alot..."}, {"response": 255, "author": "MarciaH", "date": "Tue, Jul  6, 1999 (21:28)", "body": "If I can ever find my guest room (projects coming and going from the resident male has the entire place looking like the Gypsies just left the encampment and forgot to take it with them! Fetching poster child, Stacey! Works every time."}, {"response": 256, "author": "MarciaH", "date": "Tue, Jul  6, 1999 (21:30)", "body": "LOL! Don't they ever! (they told me in college that creamed chicken was where they hid the saltpeter! Know any nutritive value in that? I did not seem to work, BTW"}, {"response": 257, "author": "stacey", "date": "Wed, Jul  7, 1999 (13:59)", "body": "peanut butter and raspberry sandwich OJ cheese and crackers (prepakaged-- acck!) blackbean burrito w/ cilantro rice fruit smoothie (blueberry, strawberry, banana) water"}, {"response": 258, "author": "stacey", "date": "Wed, Jul  7, 1999 (14:08)", "body": "WER, I am (and have been for awhile) convinced that your body would go into some horrible sort of anaphylactic shock if you were to consume something from one of the food groups we learned about in nutrition class... I am on a junk food junkie kick -- explaining the incessant dining out! I refrained from mentioning my stop at DQ country yesterday or the box of See's Candy I poured through..."}, {"response": 259, "author": "terry", "date": "Wed, Jul  7, 1999 (15:55)", "body": "I just had some cheese and crackers just now, too, Stacey, I have a coupla boxes of them in my desk. I had a hearty breakfast at Waterloo Ice House, with over easy eggs, toast, oatmeal, and home fries. And coffee. Probably Pappdeaux for dinner."}, {"response": 260, "author": "stacey", "date": "Wed, Jul  7, 1999 (16:52)", "body": "yummy! A pappadeux in SE Denver should be completed by the end of August"}, {"response": 261, "author": "terry", "date": "Thu, Jul  8, 1999 (11:16)", "body": "Well, didn't make it, I had to go show the house."}, {"response": 262, "author": "stacey", "date": "Thu, Jul  8, 1999 (12:30)", "body": "do you have new roomies?"}, {"response": 263, "author": "KitchenManager", "date": "Sun, Jul 11, 1999 (15:19)", "body": "had Dim Sum for the first time today... at T & S Seafood Restaurant"}, {"response": 264, "author": "terry", "date": "Sun, Jul 11, 1999 (21:50)", "body": "Breakfast at the bar at Kerby Lane North. Fruit bowl, baked potato omelette, and toast. Free coffee."}, {"response": 265, "author": "MarciaH", "date": "Sun, Jul 11, 1999 (22:29)", "body": "Way to go, Terry. I have been eating (or not eating) in the worst way since getting my teeth into Geo Conference. Do all programmers eat odd things at odd moments while giving birth to topics and all that? Or am I having new-itis?!"}, {"response": 266, "author": "MarciaH", "date": "Sun, Jul 11, 1999 (22:36)", "body": "So, wer, what did you think of your Dim Sum? Inquiring mind wants to know! (...almost afraid to ask) What is a T & S Seafood Restaurant...?"}, {"response": 267, "author": "KitchenManager", "date": "Mon, Jul 12, 1999 (00:02)", "body": "it is a Cantonese seafood restaurant... what we tried I liked!"}, {"response": 268, "author": "MarciaH", "date": "Mon, Jul 12, 1999 (00:41)", "body": "Oh. I think I need a good map of Austin. I don't know the first thing about it except that it is in the middle of TX and has a river named Colorado running through it...curious, I thought it emptied into the Sea of Cortez...I really need a good map! Thanks for answering my question."}, {"response": 269, "author": "terry", "date": "Mon, Jul 12, 1999 (01:05)", "body": ""}, {"response": 270, "author": "MarciaH", "date": "Mon, Jul 12, 1999 (02:25)", "body": "Wow!!! Terry, you are something else! Incredible, brilliant, and you carry everything a woman might need. Thank you for the neat map!"}, {"response": 271, "author": "terry", "date": "Mon, Jul 12, 1999 (11:16)", "body": "I need to take something to reduce this sudden head swelling I'm experiencing!"}, {"response": 272, "author": "MarciaH", "date": "Mon, Jul 12, 1999 (13:29)", "body": "I think you are supposed to sit back and enjoy it. So little in life affords that luxury. Besides, you earned it! Poptart and Coffee, water, chinese noodle soup"}, {"response": 273, "author": "stacey", "date": "Mon, Jul 12, 1999 (14:49)", "body": "OHs and soy milk nectarine banana two slices of mushroom black olive pizza cranberry/blueberry/spirulina smoothie water"}, {"response": 274, "author": "terry", "date": "Tue, Jul 13, 1999 (09:36)", "body": "Yesterday morning, a big bowl of fruit, cottage cheese and coffee w/ cream. Today, nuttin' honey. Not yet."}, {"response": 275, "author": "stacey", "date": "Tue, Jul 13, 1999 (11:55)", "body": "Brazilian coffee and yogurt so far... Brandon came home early... late last night so no need to eat really!"}, {"response": 276, "author": "riette", "date": "Tue, Jul 13, 1999 (12:57)", "body": "WOO-WOO! For me it's that cherry addiction time of the year. That and passion fruit. And champagne. Life is BEAUTIFUL!"}, {"response": 277, "author": "stacey", "date": "Tue, Jul 13, 1999 (13:04)", "body": "I'm SO glad you're happy!!!"}, {"response": 278, "author": "riette", "date": "Wed, Jul 14, 1999 (13:24)", "body": "Thanks, Stace. You too - I can see that."}, {"response": 279, "author": "terry", "date": "Thu, Jul 15, 1999 (17:56)", "body": "Whole Foods Cafe again. Raw tofu, rice, and beans. A brewed iced tea. Soem Cheez-Its for a snack."}, {"response": 280, "author": "stacey", "date": "Fri, Jul 16, 1999 (09:14)", "body": "yesterday: banana boca burger on potato bread Sprite egg burrito w/ pepper jack cheese gnocchi w/ mushroom sauce merlot chocolate w/ hazelnuts OJ mixed w/ cranberry juice handful of individually wrapped chocolate mints water water smoked herring garden salad w/ tomatos and croutons and pepperocinis more chocolate"}, {"response": 281, "author": "riette", "date": "Fri, Jul 16, 1999 (16:14)", "body": "Holy $hit, I'm glad I wasn't YOUR mother when you were a baby! Ugly stuff!!"}, {"response": 282, "author": "terry", "date": "Fri, Jul 16, 1999 (19:46)", "body": "I can't keep up with Stacey. She's eating me under the table today. I had three Mountain Dews, three egg and potato tacos and some strange designer lemony type brew. Thas' it so far, which is why I'm comtemplating Threadgills."}, {"response": 283, "author": "MarciaH", "date": "Fri, Jul 16, 1999 (20:22)", "body": "Coffee Granola sunflower seeds leftovers (don't ask!) potato salad pickle"}, {"response": 284, "author": "terry", "date": "Fri, Jul 16, 1999 (22:50)", "body": "Dinner at Central Market: great catfish with great crust, caesar salad, mashed potatoes, and broccoli. Have you seen Dana Carvey's rendition of \"Choppin Broccoli\"?"}, {"response": 285, "author": "KitchenManager", "date": "Fri, Jul 16, 1999 (23:08)", "body": "it is very nice, yes"}, {"response": 286, "author": "riette", "date": "Sat, Jul 17, 1999 (00:41)", "body": "ooh, All this healthy living! I had: Coke berry muesli lots of French bread passion fruit vegetable soup ('twas cold and rainy yesterday) cherries champagne more Coke"}, {"response": 287, "author": "terry", "date": "Sat, Jul 17, 1999 (07:50)", "body": "berry muesli, how distinctive! What kind of berries?"}, {"response": 288, "author": "riette", "date": "Sat, Jul 17, 1999 (15:49)", "body": "blueberries, blackberries, strawberries, raspberries - all of them. It is a muesli that I buy in the local supermarket - pretty expensive, but extremely tasty, as it is freshly put together every morning. Do you like muesli, Terry-guy?"}, {"response": 289, "author": "terry", "date": "Sat, Jul 17, 1999 (15:55)", "body": "I love museli, ree girl, if I can find the good kind. And I certainly don't have a source of 'fresh' muesli. There is a mass commercial brand that isn't too bad, there is raw muesli in the natural foods store. I think I'll focus in on this part of the store next time I go to Whole Foods."}, {"response": 290, "author": "riette", "date": "Sun, Jul 18, 1999 (15:04)", "body": "At least you HAVE shops like that over there. Here, if you see a shop like that, you take a big detour. They are usually inhabited by people wanting to convert you to religions to do with stones, instead of selling you food for the flesh. A guy in such a shop once tried to sell me a 'spiritual crystal', which would keep up my 'vertical energy flow' - and which looked exactly the same as the stones lying outside the outhouse loo on the farm where I grew up, a fact which kind of disturbs the spiritual ffectiveness . . . if you catch my whiff... \ufffdgrin\ufffd"}, {"response": 291, "author": "terry", "date": "Sun, Jul 18, 1999 (19:24)", "body": "Check out http://www.wholefoods.com and you'll see the health food store we have in Austin. You can order stuff from there."}, {"response": 292, "author": "terry", "date": "Sun, Jul 18, 1999 (22:02)", "body": "I had spaghetti for dinner."}, {"response": 293, "author": "riette", "date": "Mon, Jul 19, 1999 (02:58)", "body": "No sauce? Thanks for the URL - see, I'm diggin' this computer lingo now!"}, {"response": 294, "author": "terry", "date": "Mon, Jul 19, 1999 (09:00)", "body": "Yes, it was saucy."}, {"response": 295, "author": "riette", "date": "Mon, Jul 19, 1999 (12:05)", "body": "And what sort of sauce does a Terry-guy eat on spaghetti? Tomato?"}, {"response": 296, "author": "stacey", "date": "Mon, Jul 19, 1999 (12:31)", "body": "Mmmm... how bout roasted red pepper and garlic basil..."}, {"response": 297, "author": "MarciaH", "date": "Mon, Jul 19, 1999 (14:12)", "body": "We had soup last night I immediately named Spring soup since it reminded me of something Terry might eat.. Actually it was pretty tasty. Chicken broth was the base (does that leave our leader out of this soup?)to which seaweed was added, some rice for filler and loads and loads of firm tofu. It was very satisfying and I am sure nutritious. Oh yes, a whipped egg was swirled through the hot soup, too. Not bad!"}, {"response": 298, "author": "stacey", "date": "Mon, Jul 19, 1999 (14:24)", "body": "miso/eggdrop/chicken&rice soup! wow!"}, {"response": 299, "author": "MarciaH", "date": "Mon, Jul 19, 1999 (14:56)", "body": "That's about what it was. Not bad when your're too tired to make anything else and you are cold...and hungry. I wonder if he will remember how to make it!"}, {"response": 300, "author": "riette", "date": "Mon, Jul 19, 1999 (15:36)", "body": "Pizza, avocado, salad, water melon - without sauce, that is..."}, {"response": 301, "author": "terry", "date": "Tue, Jul 20, 1999 (02:45)", "body": "Seafood platter from Pappadeux."}, {"response": 302, "author": "stacey", "date": "Tue, Jul 20, 1999 (09:45)", "body": "ohhhh..... yummmmmm! cranberry apple juice egg and pepper jack burrito home fries tabasco over everything!"}, {"response": 303, "author": "aschuth", "date": "Tue, Jul 20, 1999 (12:05)", "body": "Red or green Tabasco? Alexander Resident ***Censored, Because I May Not Be Colour-Blind, But I Don't Know A Thing About Spelling***, The Spring"}, {"response": 304, "author": "stacey", "date": "Tue, Jul 20, 1999 (12:10)", "body": "red"}, {"response": 305, "author": "aschuth", "date": "Tue, Jul 20, 1999 (12:15)", "body": "Ever had the green one? Yeah-We-Know-Who-You-Are-And-This-Is-Tiring-Us Resident ***Still No Clue***, The Spring"}, {"response": 306, "author": "riette", "date": "Tue, Jul 20, 1999 (13:01)", "body": "Hi, Alex! How have you been??"}, {"response": 307, "author": "KitchenManager", "date": "Tue, Jul 20, 1999 (14:36)", "body": "I can make a really good cream sauce for fish with the green one, Alexander"}, {"response": 308, "author": "stacey", "date": "Tue, Jul 20, 1999 (15:17)", "body": "never tried the green one..."}, {"response": 309, "author": "stacey", "date": "Tue, Jul 20, 1999 (15:23)", "body": "... but I'd love that receipe WER!"}, {"response": 310, "author": "KitchenManager", "date": "Tue, Jul 20, 1999 (15:50)", "body": "okay, I'll write one out later..."}, {"response": 311, "author": "MarciaH", "date": "Tue, Jul 20, 1999 (22:01)", "body": "Could I have one, too, please? We have so much fish here..."}, {"response": 312, "author": "KitchenManager", "date": "Tue, Jul 20, 1999 (22:12)", "body": "I'll post it in seafood..."}, {"response": 313, "author": "MarciaH", "date": "Tue, Jul 20, 1999 (22:17)", "body": "Thanking you in advance, I am devoutly hoping it is not sauce for green fish..."}, {"response": 314, "author": "KitchenManager", "date": "Tue, Jul 20, 1999 (23:50)", "body": "nah...it's cream and butter and lime juice and green Tabasco and jalapenos, etcetera..."}, {"response": 315, "author": "MarciaH", "date": "Tue, Jul 20, 1999 (23:55)", "body": "Whew! Put lime juice in anything and I am your slave!"}, {"response": 316, "author": "riette", "date": "Wed, Jul 21, 1999 (02:54)", "body": "What GREEN one, Wer?? Sounds like you're gonig to make a sauce to put on something with syphilis!"}, {"response": 317, "author": "stacey", "date": "Wed, Jul 21, 1999 (09:26)", "body": "uggggho!"}, {"response": 318, "author": "terry", "date": "Wed, Jul 21, 1999 (10:08)", "body": "Coupla cinnamon buns and coffee."}, {"response": 319, "author": "stacey", "date": "Wed, Jul 21, 1999 (11:34)", "body": "yogurt drink (pretty yummy) banana Nutrigrain bar water peppermint patties (but I'm hankering for Thai food...)"}, {"response": 320, "author": "riette", "date": "Wed, Jul 21, 1999 (15:15)", "body": "I love yoghurt drinks - especially grenadella flavour. But over here peach flavour is the closest one gets! What is a peppermint patty though?? I had: one bread (one of my current addictions) loads of apple (another addiction) water melon (\") huge salad with French dressing from the bottle 1 avocado coke Oh, and I stole the kids' sweeties whenever they weren't looking!"}, {"response": 321, "author": "stacey", "date": "Wed, Jul 21, 1999 (15:18)", "body": "add to my list Pad Pra Krow w/ tofu and two more peppermint patties Ree-head, peppermint patties are chocolate covering a creamy mint center... tre yummy! oh and I ate a nectarine"}, {"response": 322, "author": "MarciaH", "date": "Wed, Jul 21, 1999 (22:51)", "body": "Tonight served by the drain-unclogger and sometime cook, a concoction of white potatoes (skin on) cubed, onions, tofu and some sort of mystery meat in an interesting (read edible and not half bad)sort of gravy. Served with green beans. and lots of water"}, {"response": 323, "author": "riette", "date": "Thu, Jul 22, 1999 (09:14)", "body": "How can you EAT that stuff??? Tofu, I mean. It tastes EXACTLY like rubber. Why would anyone want to eat rubber??"}, {"response": 324, "author": "stacey", "date": "Thu, Jul 22, 1999 (09:19)", "body": "Ree-head... the beauty of tofu is that it tastes EXACTLY like whatever sauce it's in! The texture is a little bouncy but, if it's cooked right, the outside has a thin coating of crunchy flavor!"}, {"response": 325, "author": "riette", "date": "Thu, Jul 22, 1999 (13:24)", "body": "Brrrrrrrr....battered rubber. No, NO, it's coming for me!! \ufffdsign of the cross\ufffd Keep away from me, ye rubbery piece a' anti-christ!"}, {"response": 326, "author": "MarciaH", "date": "Thu, Jul 22, 1999 (14:12)", "body": "Ree, Dear (putting cool cloths on your fevered brow), could it be you had the world's worst cook presenting tofu to you the first time? Mashed and blended with cottage cheese with salad dressing, you cannot even tell it is in there. You do not have to eat the rubbery sort (makes me think it was old). There is soft tofu which blends in so ameniably that Stacey is right - it tastes like whatever sauce it is in. And, If you have never had firm tofu slightly crunchy on the outside but smoothe on the insid , You are really missing out on something almost sensual. I have never seen 666 on a bag of tofu, so I think you are safe - put away your crucifix and wooden stake. *lol*"}, {"response": 327, "author": "stacey", "date": "Thu, Jul 22, 1999 (14:33)", "body": "*giggling with a concerned face* (okay, not really, I'm laughing my butt off -- what's left of it since someone 'pinched' it in the bath..)"}, {"response": 328, "author": "stacey", "date": "Thu, Jul 22, 1999 (14:36)", "body": "but... what I ate today... banana egg burrito w/pepperjack and lots of RED tabasco leftover risotto w/ scallops and shrimp chocolate kisses w/ almonds"}, {"response": 329, "author": "MarciaH", "date": "Thu, Jul 22, 1999 (22:49)", "body": "(pondering...how does Ree know what rubber tastes like \"exactly'?) Hawaiian dinner: Laulau (steamed meat and fish wrapped in taro leaves) Ripe Poi (finally!) Lomilomi Salmon Lots and Lots of water"}, {"response": 330, "author": "riette", "date": "Fri, Jul 23, 1999 (03:03)", "body": "I used to eat these bouncy rubber balls when I was a kid - seriously, I loved them. But the novelty sort of wore off by the time I was 16. Wow, your dinner sounds great! The kids and I just had hotdogs with ketchup and mustard, and watermelon for desert."}, {"response": 331, "author": "MarciaH", "date": "Fri, Jul 23, 1999 (21:35)", "body": "That's ok. My son ate the rubber bumper nubbins from the aliding glass dhower doors, We never knew where they went til many years later. I do not think his father does to this day! It is delicious - am having more of it tonight (Hawaiian)"}, {"response": 332, "author": "MarciaH", "date": "Fri, Jul 23, 1999 (23:08)", "body": "And just as I was consuming my laulau, poi and lomilomi salmon, a neighbor brought me a big bouquet of anthuriums from her garden. Aloha!"}, {"response": 333, "author": "MarciaH", "date": "Fri, Jul 23, 1999 (23:10)", "body": "(my son's eating the rubber nubbins apparently so traumatized his mother that she cannot write sliding glass shower doors correctly anymore. Sorry!)"}, {"response": 334, "author": "riette", "date": "Sat, Jul 24, 1999 (01:45)", "body": "ha-ha!! So, THAT's why my mum never got out of the hippie stage!!! It's all about the rubber balls - well, if you looked at that from a freudian point of view it must have been very worrying indeed!"}, {"response": 335, "author": "MarciaH", "date": "Sat, Jul 24, 1999 (11:50)", "body": "*lol* I never thought of it that way! Makes me wonder what else he consumed when I was not looking. He turned out pretty well, so I think I'd rather not know...=)"}, {"response": 336, "author": "riette", "date": "Sat, Jul 24, 1999 (13:14)", "body": "I thoroughly agree! I once caught Isa combing Elza's hair with the toilet brush - after dipping it, of course. And that was more than I ever wanted to know about my children's secret habits!!"}, {"response": 337, "author": "MarciaH", "date": "Sat, Jul 24, 1999 (13:23)", "body": "Ree, think of the fun we'd have reading current kids What I Ate Today! Now, how do we get them to admit it?! (Maybe we don't want to know these things, either.)"}, {"response": 338, "author": "riette", "date": "Sat, Jul 24, 1999 (16:09)", "body": "YEah! We could call it the Bugkiller (Killbugger???) conference...."}, {"response": 339, "author": "MarciaH", "date": "Sat, Jul 24, 1999 (19:04)", "body": "Parents might object to the Killbugger name, but I love it!!! Watch out world...Marcia and Riette are on the loose with their busy little brains in overdrive..."}, {"response": 340, "author": "riette", "date": "Sun, Jul 25, 1999 (01:33)", "body": "Little indeed! I carry half of mine in a bag over my shoulder!!"}, {"response": 341, "author": "aschuth", "date": "Sun, Jul 25, 1999 (03:11)", "body": "(I just knew it) Riette, plastic bag or hemp? Just askin'."}, {"response": 342, "author": "riette", "date": "Sun, Jul 25, 1999 (09:25)", "body": "Why, a rubbish bag, of course."}, {"response": 343, "author": "MarciaH", "date": "Sun, Jul 25, 1999 (14:07)", "body": "Ree, it is your choice of bag, but I hardly think rubbish bag is a fit description. I use an attache case for mine (lest it becomes unattached...)"}, {"response": 344, "author": "riette", "date": "Sun, Jul 25, 1999 (15:57)", "body": "But don't you find it just ruins the shape? Or is your brain naturally square?"}, {"response": 345, "author": "KitchenManager", "date": "Sun, Jul 25, 1999 (22:53)", "body": "maybe the case is soft-sided..."}, {"response": 346, "author": "MarciaH", "date": "Sun, Jul 25, 1999 (23:18)", "body": "Thanks for that suggestion. I was about to propose a bowling ball carrier bag.."}, {"response": 347, "author": "MarciaH", "date": "Sun, Jul 25, 1999 (23:43)", "body": "eggs and rice and spam water pot stickers water"}, {"response": 348, "author": "riette", "date": "Mon, Jul 26, 1999 (02:44)", "body": "ha-ha!!! Good one!!! What is SPAM??? And pot stickers??"}, {"response": 349, "author": "terry", "date": "Mon, Jul 26, 1999 (10:49)", "body": "Just coffee so far."}, {"response": 350, "author": "MarciaH", "date": "Mon, Jul 26, 1999 (12:02)", "body": "First the pot stickers: They are Chinese and are finely minced meat and veggeies and herbs encased in a pasta shell. First you boil then to cook the shell, then you brown them in a frying pan to make them more tasty and crunchy. Served with a wonderful dipping sauce not very different from the teriyaki sauce I posted on The Spring Cookbook (which everyone ignored, I think.) We had a lengthy and hilarious discussion with a lady from Portugal in Drool about what was Spam. For now I will just tell you they take a pig and grind it very fine, season it like ham and put it in a can. It is ok...but, only just! Over here it is staple for breakfast. I render out as much of the fat as I can and make them into spam chips - very tasty with a riceball when hiking. Just coffee for me, too so far..."}, {"response": 351, "author": "stacey", "date": "Mon, Jul 26, 1999 (12:15)", "body": "Morning Paula nd Marcia! Every year Austin hosts the SPAM festival... quite a treat. Au contraire Marcia (bout the teriyaki sauce) ... I copied pasted, printed out and brought it home for the next time I get around to cooking!"}, {"response": 352, "author": "MarciaH", "date": "Mon, Jul 26, 1999 (15:23)", "body": "You mean there is really some place which celebrates Spam?! I am astounded. You would not believe the things they thought up for my birthday in Drool: Spam can earrings, clothing, dancing cans...far more trouble than warranted to make Spam a topic of international passtime for a while. Let me know what you think of the Teriyaki sauce. I make a bunch and it lasts indefinitely in the fridge."}, {"response": 353, "author": "KitchenManager", "date": "Mon, Jul 26, 1999 (18:23)", "body": "yep...Spamorama..."}, {"response": 354, "author": "KitchenManager", "date": "Mon, Jul 26, 1999 (18:24)", "body": "oh, yeah...there's a movie and a website about and for it, also..."}, {"response": 355, "author": "MarciaH", "date": "Mon, Jul 26, 1999 (18:27)", "body": "For the product or the event? (I know about Spam.com where a lot of my \"birthday presents\" came from)"}, {"response": 356, "author": "KitchenManager", "date": "Tue, Jul 27, 1999 (03:37)", "body": "the event..."}, {"response": 357, "author": "MarciaH", "date": "Tue, Jul 27, 1999 (14:16)", "body": "Thank you Dear...shall hunt for it and post it on 72. They thought I had abandoned them, but I was just waiting for some really special news - like this one! I am sure this is just what they wanted to know..."}, {"response": 358, "author": "stacey", "date": "Tue, Jul 27, 1999 (14:18)", "body": "banana water two baked potatos with pepperjack cheese and tabasco water tomatos water"}, {"response": 359, "author": "MarciaH", "date": "Tue, Jul 27, 1999 (14:20)", "body": "coffee animal crackers Spam chips and rice with pickle, water"}, {"response": 360, "author": "stacey", "date": "Tue, Jul 27, 1999 (14:36)", "body": "wow you really are SPAM queen!"}, {"response": 361, "author": "MarciaH", "date": "Tue, Jul 27, 1999 (14:51)", "body": "It was available and I had made spam chips (the best way to make it) yesterday and had them left over. My appetite for Spam comes and goes. Soon I will not be able to look at a can again for a long while."}, {"response": 362, "author": "terry", "date": "Wed, Jul 28, 1999 (09:35)", "body": "Mine is gone. I can't even remember having spam anymore."}, {"response": 363, "author": "MarciaH", "date": "Thu, Jul 29, 1999 (18:51)", "body": "Terry, you are much better off without it. Even in Austin it is OK not to eat the stuff. (Passing the boiled peanuts and the pineapple fresh from the yard...)"}, {"response": 364, "author": "stacey", "date": "Tue, Aug  3, 1999 (13:40)", "body": "banana nectarine grilled portabella baby carrots salmon patty raw cookie dough water"}, {"response": 365, "author": "KitchenManager", "date": "Tue, Aug  3, 1999 (14:06)", "body": "two cokes, an Arizona Green tea with honey and ginseng, a piece of beef jerky, a peanut butter and jelly sandwich made with strawberry and almond preserves and honey roasted peanut butter, and some champagne grapes"}, {"response": 366, "author": "MarciaH", "date": "Tue, Aug  3, 1999 (14:33)", "body": "bowl of fresh fruit garnished with crunchy granola"}, {"response": 367, "author": "KitchenManager", "date": "Tue, Aug  3, 1999 (14:52)", "body": "and added some Bacardi to the second coke..."}, {"response": 368, "author": "stacey", "date": "Tue, Aug  3, 1999 (17:22)", "body": "more carrots more water chocolate mints"}, {"response": 369, "author": "riette", "date": "Thu, Aug  5, 1999 (08:20)", "body": "Spam sounds positively foul! I mean, tinned pig - really!! salami/gurkenn sandwich water melon but it's only 15:18..."}, {"response": 370, "author": "MarciaH", "date": "Thu, Aug  5, 1999 (14:48)", "body": "Coffee Onion Bagel and Cream Cheese water fruit cake from last Christmas"}, {"response": 371, "author": "stacey", "date": "Wed, Aug 18, 1999 (17:22)", "body": "bad food day... just can't seem to get into eating... egg burrito w/ tabasco Coke two mini Milky Ways"}, {"response": 372, "author": "terry", "date": "Wed, Aug 18, 1999 (18:01)", "body": "I had a similar day. Taco Bell, Sprite, breakfast at Waterloo (the usual). I'm sated at this moment."}, {"response": 373, "author": "MarciaH", "date": "Wed, Aug 18, 1999 (18:03)", "body": "Does last night count? I had Hawaiian for dinner: Laulau (taro leaves steamed and cooked with beef, salt pork, purple sweet potato and fish) Poi (fresh, unfortunately) Chicken Luau (boiled taro leaves, chicken and \"long rice\" in chicken broth) LomiLomi Salmon (salt-cured salmon soaked and cubed with tomatoes and green onions) Haupia (coconut milk thickened with corn starch, sweetened and chilled) Pumpkin gourd made to taste like punpkin pie filling Water and more water."}, {"response": 374, "author": "stacey", "date": "Thu, Aug 19, 1999 (12:44)", "body": "was really sick last night... could it be something I ate? My stomach's still pretty jumpy today so I'm all BRAT diet for now... (hmmm... does Tabasco on toast violate the whole purpose?!?! Darn!)"}, {"response": 375, "author": "MarciaH", "date": "Thu, Aug 19, 1999 (14:45)", "body": "Sounds like insult added to injury...Poor Stace...*hugs*"}, {"response": 376, "author": "stacey", "date": "Mon, Aug 23, 1999 (17:44)", "body": "egg and cheese burrito zucchini bread with lotsa butter water bbq potato chips fruit smoothie jelly beans (and it started out so good...)"}, {"response": 377, "author": "stacey", "date": "Tue, Aug 24, 1999 (16:19)", "body": "potato bread toast with jelly egg and cheese burrito (I am SUCH a habit slave...) water hot garlic tofu and veggie fried rice water fortune cookie"}, {"response": 378, "author": "terry", "date": "Wed, Aug 25, 1999 (14:20)", "body": "Two donuts and coffee, 2 50 cent bags o peanuts. Near Beer. I'm hurtin'!!!"}, {"response": 379, "author": "stacey", "date": "Wed, Aug 25, 1999 (14:55)", "body": "uh oh... Paul's gonna bonk!"}, {"response": 380, "author": "stacey", "date": "Wed, Aug 25, 1999 (16:08)", "body": "OJ and cranberry juice water r burrito standard Cheetos and Reeses Pieces (keep going downhill in the p.m.)"}, {"response": 381, "author": "terry", "date": "Wed, Aug 25, 1999 (20:36)", "body": "Cheese casserole and mashed potatoes at Whole Foods. Then later, breaded mushrooms and beer at UR Cooks. Still hungry!"}, {"response": 382, "author": "MarciaH", "date": "Wed, Aug 25, 1999 (20:48)", "body": "Sounds like you need a serious calorie intake of the slow-digesting sort. Grab some nuts and berries and quit eating the fast stuff. The cheese casserole should have done it for you, though...(...a thick and juicy steak with fresh mushers would be just the thing...but not for him, I think!)"}, {"response": 383, "author": "MarciaH", "date": "Thu, Aug 26, 1999 (16:44)", "body": "oriental noodle soup with tofu water and I am getting hungry...."}, {"response": 384, "author": "stacey", "date": "Thu, Aug 26, 1999 (17:29)", "body": "zucchini bread with butter OJ and cranberry juice water PB&J sanwich baked potato w/ extra sharp cheddar and Ranch dressing Smarties going to get a yogurt now..."}, {"response": 385, "author": "MarciaH", "date": "Thu, Aug 26, 1999 (20:48)", "body": "soda crackers and sour cream (going out to dinner later)"}, {"response": 386, "author": "stacey", "date": "Fri, Aug 27, 1999 (09:22)", "body": "egg bagel with honey nut cream cheese"}, {"response": 387, "author": "riette", "date": "Fri, Aug 27, 1999 (13:01)", "body": "3 nectarines cheese cracker popcorn muesli coke"}, {"response": 388, "author": "MarciaH", "date": "Fri, Aug 27, 1999 (13:47)", "body": "Coffee Chinese noodle soup applesauce water"}, {"response": 389, "author": "MarciaH", "date": "Fri, Aug 27, 1999 (14:00)", "body": "Good Lord! If we are what we eat...we are not much so far today. I am still digesting a huge Prime Rib dinner from last night that no one thought I could finish. I am tiny in lots of ways, but I also know how to eat (twitch factor takes all of the calories out and I had sour cream all over my potatoes and in my horseradish...) I did not bring any home in a doggy bag...just in my very happy tummy."}, {"response": 390, "author": "autumn", "date": "Fri, Aug 27, 1999 (23:56)", "body": "Ate horribly all week (vacations ruin good habits) even though most meals were Indian or Vegetarian. Still ate WAY TOO MUCH! Back to 1200 calories a day tomorrow."}, {"response": 391, "author": "stacey", "date": "Mon, Aug 30, 1999 (17:42)", "body": "I'm HUNGRY!"}, {"response": 392, "author": "stacey", "date": "Mon, Aug 30, 1999 (17:42)", "body": "tee hee..."}, {"response": 393, "author": "MarciaH", "date": "Mon, Aug 30, 1999 (23:32)", "body": "You did not close your html tag, dear. Allow me..."}, {"response": 394, "author": "riette", "date": "Tue, Aug 31, 1999 (07:39)", "body": "We can only eat 1200 calories a day? OOPS! It is no bloody wonder my ar$e is so big!"}, {"response": 395, "author": "stacey", "date": "Tue, Aug 31, 1999 (13:00)", "body": "can never see what works through telnet... lemme see... DOES THIS WORK? well.."}, {"response": 396, "author": "stacey", "date": "Tue, Aug 31, 1999 (14:47)", "body": "ahh... the appetite is back... banana peanut butter and orange marmalade sandwich apple pear water shrimp po boy (and I'm eyeing a nectarine on my desk...)"}, {"response": 397, "author": "stacey", "date": "Tue, Aug 31, 1999 (17:20)", "body": "add pasta w/ clam/shrimp cream sauce to the mix... and I'll make a point to go out for Thai food tonight!"}, {"response": 398, "author": "mrchips", "date": "Tue, Aug 31, 1999 (17:26)", "body": "Homemade whole wheat bread. Tastes good, but my loaves still come out small and dense with caved in top (from bread machine). Am using suggested amount of yeast and am worried that any more will make the bread smell foul. Any suggestions from any gourmet bread bakers how to fix my problem (I'm new at this)."}, {"response": 399, "author": "mrchips", "date": "Tue, Aug 31, 1999 (17:32)", "body": "Wish I could have pasta with white sauce...have some more for me, Stacey!"}, {"response": 400, "author": "autumn", "date": "Tue, Aug 31, 1999 (21:26)", "body": "Sorry I can't help you, John, I loathe breadmakers. Riette, I do 1200 cal. for 5 days, then take 2 days off and gorge myself!"}, {"response": 401, "author": "riette", "date": "Wed, Sep  1, 1999 (07:13)", "body": "I gorge myself for 5 days, then diet for 2 ... Somehow I got it all mixed up. Damn it. John, I can't help with the bread thing either, I'm afraid. I have tried baking bread before, but it's always always a disaster. If it doesn't cave in, the inside is still raw when I take it out, or, if I'm lucky it just tastes foul. A bread machine! I didn't know those existed! Maybe that is the answer to my problem! My grandmother's home-baked bread, fresh out of the oven, with a dollop of fresh cream on top, was the best thing about being a kid."}, {"response": 402, "author": "stacey", "date": "Wed, Sep  1, 1999 (10:01)", "body": "MMmmmm... doesn't matter what it looks like John as long as it tastes so good! so far... banana OJ Tiger bar leftover homemade Phad Thai"}, {"response": 403, "author": "mrchips", "date": "Wed, Sep  1, 1999 (19:46)", "body": "I love pad Thai...I'm enjoying a poke bento from Ka`upena (Hilo's only Hawaiian restaurant) right now. Lomi salmon, ahi poke (raw yellowfin tuna with limu seaweed), ho`io (a Hawaiian fern shoot Japanese call \"wanabe\"), somen (rice) noodles and boiled sweet potato. 'Ono (tasty) and low in fat. Marcia asked where's the sour poi (slightly fermented mashed taro root)? I love poi, but there's enough starch here already with the somen and the sweet potato."}, {"response": 404, "author": "MarciaH", "date": "Wed, Sep  1, 1999 (20:15)", "body": "Chinese noodle soup cookies water cold roast beef sandwich dish of sour cream pickle spaghetti for dinner more water"}, {"response": 405, "author": "mrchips", "date": "Wed, Sep  1, 1999 (20:21)", "body": "Chinese noodle soup sounds really good. The poke bento was large. I ate what I could and put the rest in the fridge for later. I saw a Michelob or two yelling at me in there, but for now, I'd better stick with bottled water and Diet Sprite!"}, {"response": 406, "author": "MarciaH", "date": "Wed, Sep  1, 1999 (22:08)", "body": "Good man, John!!! Your girth will show your determination to minimize the calorie intake. (I just heard we have to show up tomorrow to sell the tournament shirts at 2pm. Hmmm...where can I plug in my modem?!)"}, {"response": 407, "author": "mrchips", "date": "Wed, Sep  1, 1999 (23:04)", "body": "Kelly Leong's little office?"}, {"response": 408, "author": "MarciaH", "date": "Wed, Sep  1, 1999 (23:21)", "body": "Gotta be - gonna take a patch cord and the W3.1 laptop down with me and see what I can get...if they have a spare puka in their fax line."}, {"response": 409, "author": "MarciaH", "date": "Wed, Sep  1, 1999 (23:23)", "body": "You gonna do any announcing?"}, {"response": 410, "author": "mrchips", "date": "Wed, Sep  1, 1999 (23:26)", "body": "I haven't announced a volleyball match in 3 years. It's been hard to sell advertising for volleyball. Hilo got used to national champions and now, they're the worst collegiate team in the state."}, {"response": 411, "author": "mrchips", "date": "Wed, Sep  1, 1999 (23:27)", "body": "I WILL do my radio show Sat. and Sun. Morning =)"}, {"response": 412, "author": "MarciaH", "date": "Wed, Sep  1, 1999 (23:46)", "body": "I'll have to take my little local radio for it, then. (Could it be the \"out-there\" coach we have rather than a with-it coach?! That is not for these posts, I think, but we need lots of new blood down there...!"}, {"response": 413, "author": "mrchips", "date": "Thu, Sep  2, 1999 (01:40)", "body": "She's an extremely intelligent individual. I wish she'd look at what Dr. Navalta and Ms. Ahuna are doing and try to emulate their success instead of using all that pop psychobabble..."}, {"response": 414, "author": "riette", "date": "Thu, Sep  2, 1999 (02:11)", "body": "YEAH!"}, {"response": 415, "author": "mrchips", "date": "Thu, Sep  2, 1999 (03:25)", "body": "I am making whole wheat bread right now. Don't know what the loaf will come out looking like or tasting like, but it smells like Suzy Homemaker's kitchen. If I finally get it to rise and look aesthetically pleasing I'm calling Martha Stewart!"}, {"response": 416, "author": "mrchips", "date": "Thu, Sep  2, 1999 (06:36)", "body": "Well, Martha can breathe easy. I won't be devaluing property in her 'hood by calling her today. Loaf is small and dense--not pleasing to the eye. But bread tastes good. I guess you're right, Stacey."}, {"response": 417, "author": "terry", "date": "Thu, Sep  2, 1999 (10:25)", "body": "Small and dense is good. Tht's how my bread always turns out. Just tell folks you planned it that way."}, {"response": 418, "author": "riette", "date": "Thu, Sep  2, 1999 (11:01)", "body": "Small and dense sounds good. The question is: What sort of shape is it, John??"}, {"response": 419, "author": "mrchips", "date": "Thu, Sep  2, 1999 (21:51)", "body": "Squarish. The bottom has a small hole and slit where the mixing paddle was."}, {"response": 420, "author": "riette", "date": "Fri, Sep  3, 1999 (02:04)", "body": "How very Freudian! Put a sausage in the slit, and you'll have a HOT dog."}, {"response": 421, "author": "mrchips", "date": "Fri, Sep  3, 1999 (03:44)", "body": "Now, I'm laughing like a nun on a carrot truck!"}, {"response": 422, "author": "riette", "date": "Fri, Sep  3, 1999 (05:04)", "body": "No, you're laughing like a carrot on a truck full of nuns!! \ufffdgrin\ufffd"}, {"response": 423, "author": "mrchips", "date": "Fri, Sep  3, 1999 (06:45)", "body": "*lol"}, {"response": 424, "author": "terry", "date": "Fri, Sep  3, 1999 (08:10)", "body": "Machine coffee. Machine donuts. The little ones. It's early."}, {"response": 425, "author": "riette", "date": "Fri, Sep  3, 1999 (13:15)", "body": "ha-ha! Just getting warmed up, are you??"}, {"response": 426, "author": "autumn", "date": "Sat, Sep  4, 1999 (17:07)", "body": "one egg w/toast banana and blueberry cereal bar tofu stir-fry with rice wrapped in nori"}, {"response": 427, "author": "Elena", "date": "Sat, Sep  4, 1999 (17:22)", "body": "feta with home grown tomatoes and herbs & bread home grown green beans and broccoli with cheese piece of apple pie (apples from my own tree, variety called \"punakaneli\")"}, {"response": 428, "author": "riette", "date": "Sun, Sep  5, 1999 (01:19)", "body": "Breakfast: nectarine coke"}, {"response": 429, "author": "autumn", "date": "Wed, Sep  8, 1999 (00:13)", "body": "Elena, my mouth is watering... Riette, you health nut, you!!"}, {"response": 430, "author": "riette", "date": "Wed, Sep  8, 1999 (02:15)", "body": "OH, I know, Autumn! It just comes so naturally."}, {"response": 431, "author": "Isabel", "date": "Mon, Sep 20, 1999 (13:56)", "body": "Had some rucola salad with pecorino cheese and balsamico vinegar, mmmmmmhhhhh!"}, {"response": 432, "author": "stacey", "date": "Mon, Sep 20, 1999 (15:39)", "body": "yummy!"}, {"response": 433, "author": "riette", "date": "Tue, Sep 21, 1999 (01:18)", "body": "D\ufffdner Kebab for dinner - my airways will be wide open for the next 3 weeks!!"}, {"response": 434, "author": "aschuth", "date": "Tue, Sep 21, 1999 (12:04)", "body": "Ah, a food the whole family can enjoy..."}, {"response": 435, "author": "riette", "date": "Tue, Sep 21, 1999 (13:01)", "body": "Hmmm yes ... if you count in the fishfingers and ketchup anyway."}, {"response": 436, "author": "Isabel", "date": "Tue, Sep 21, 1999 (13:26)", "body": "Todays menu: Couscous with vegetables a la saison Try to eat more healthy (again). This will last till the stress in job starts again. So, if I don't post it was junkfood as usual - 99% of the year."}, {"response": 437, "author": "terry", "date": "Tue, Sep 21, 1999 (14:24)", "body": "I had lunch at Veggie Heaven on the Drag. Yum! Big tofu chunks with brown rice and veggies."}, {"response": 438, "author": "stacey", "date": "Tue, Sep 21, 1999 (15:02)", "body": "cranberry tea bread decaf w/ half and half cheese crackers w/ peanut butter cheese sandwich w/ lettuce tomato on 12-grain toast w/ mustard pickle and chips w/ tabasco (red) water"}, {"response": 439, "author": "MarciaH", "date": "Tue, Sep 21, 1999 (16:58)", "body": "coffee 2 soft-bboiled eggs poppy seed toast pizza with anchovies and fresh mushers water"}, {"response": 440, "author": "MarciaH", "date": "Tue, Sep 21, 1999 (17:00)", "body": "closing the html tag...."}, {"response": 441, "author": "stacey", "date": "Tue, Sep 21, 1999 (17:02)", "body": "doesn't look like there were any open ones... ???"}, {"response": 442, "author": "MarciaH", "date": "Tue, Sep 21, 1999 (19:55)", "body": "after i posted my comment 439 everything was bold...so I closed the tags. Perhaps an abberation of Windows which does not happen in telnet, where I am at present."}, {"response": 443, "author": "riette", "date": "Wed, Sep 22, 1999 (04:08)", "body": "THat happens to me frequently as well. Ketchup chip nectarine coke so far..."}, {"response": 444, "author": "riette", "date": "Wed, Sep 22, 1999 (04:09)", "body": "Damn - I took typing to have something to fall back on; good thing I haven't had to do just that!"}, {"response": 445, "author": "Isabel", "date": "Mon, Sep 27, 1999 (13:28)", "body": "Rucola salad with pecorino cheese and fresh figs. AGAIN! (Is there anybody else who has this strange habit to eat something again and again for weeks, 'til you don't like it anymore? Besides my cats and me I know nobody who does this.)"}, {"response": 446, "author": "Isabel", "date": "Mon, Sep 27, 1999 (13:28)", "body": "Rucola salad with pecorino cheese and fresh figs. AGAIN! (Is there anybody else who has this strange habit to eat the same thing again and again for weeks, 'til you don't like it anymore? Besides my cats and me I know nobody who does this.)"}, {"response": 447, "author": "terry", "date": "Mon, Sep 27, 1999 (14:27)", "body": "An Amy's veggie pot pie (waved it)."}, {"response": 448, "author": "stacey", "date": "Mon, Sep 27, 1999 (14:52)", "body": "banana three egg burrito w/ pepper jack and red tabasco veggie patty on potato bread with ketcup and mustard water cranberry orange tea bread decaf"}, {"response": 449, "author": "terry", "date": "Mon, Sep 27, 1999 (14:57)", "body": "You ate more than I did. I forgot the coffeee and pastry I ate when I got to work."}, {"response": 450, "author": "stacey", "date": "Mon, Sep 27, 1999 (15:16)", "body": "Paul... I ALWAYS eat more than you do!"}, {"response": 451, "author": "mrchips", "date": "Mon, Sep 27, 1999 (15:24)", "body": "fig newtons, unsweetened ice tea"}, {"response": 452, "author": "terry", "date": "Mon, Sep 27, 1999 (16:32)", "body": "And you burn more than I do, that's why I'm so much bigger."}, {"response": 453, "author": "stacey", "date": "Mon, Sep 27, 1999 (16:33)", "body": "well... you're certainly about a foot taller!"}, {"response": 454, "author": "aschuth", "date": "Mon, Sep 27, 1999 (17:06)", "body": "Hehe, Isabel had had it AGAIN AGAIN... ;=} Hey, I know what you mean: I always eat the same, until I don't like it anymore... and then three weeks more!!!!"}, {"response": 455, "author": "stacey", "date": "Mon, Sep 27, 1999 (17:19)", "body": "add a few Oh Henry! bars"}, {"response": 456, "author": "riette", "date": "Tue, Sep 28, 1999 (00:57)", "body": "Isabel, I do that thing too. With me at the moment it is at least one D\ufffdner Kebab a day, as well as about 6 peaches - at least I'm never bunged up! Yesterday: m\ufffdesli peaches D\ufffdner Kebab coke"}, {"response": 457, "author": "terry", "date": "Tue, Sep 28, 1999 (09:43)", "body": "coffee 2 small coffee cakes"}, {"response": 458, "author": "riette", "date": "Tue, Sep 28, 1999 (12:52)", "body": "Does one call that willpower or masochism??"}, {"response": 459, "author": "terry", "date": "Wed, Sep 29, 1999 (10:14)", "body": "Nothing yet. Spring is up!"}, {"response": 460, "author": "stacey", "date": "Wed, Sep 29, 1999 (10:30)", "body": "Yeah!! (that the spring is up!) had crunchy peanut butter and apricot jam on potato bread this morning"}, {"response": 461, "author": "riette", "date": "Wed, Sep 29, 1999 (12:39)", "body": "Potato bread? What's that?"}, {"response": 462, "author": "stacey", "date": "Wed, Sep 29, 1999 (13:37)", "body": "bread made with potato flour instead of refined flour... light and yummy!"}, {"response": 463, "author": "riette", "date": "Thu, Sep 30, 1999 (02:10)", "body": "I've never heart of potato flour, I don't think. But cool!"}, {"response": 464, "author": "stacey", "date": "Thu, Sep 30, 1999 (08:59)", "body": "oooh... this morning I stopped at a local coffee shop and got a large decaf and an Orange scone (w/ frosting!) Delicious!!"}, {"response": 465, "author": "terry", "date": "Thu, Sep 30, 1999 (09:27)", "body": "Oooh. I had a plain bagel with cream cheese and a large cup o coffee."}, {"response": 466, "author": "stacey", "date": "Thu, Sep 30, 1999 (09:29)", "body": "were you oooh-ing mine or yours??? (glad to see you're eating in the a.m.)"}, {"response": 467, "author": "terry", "date": "Thu, Sep 30, 1999 (09:54)", "body": "Yerz."}, {"response": 468, "author": "stacey", "date": "Thu, Sep 30, 1999 (16:44)", "body": "then I had... vegetable soup (from home) eggplant parmesan water pear"}, {"response": 469, "author": "MarciaH", "date": "Thu, Sep 30, 1999 (18:12)", "body": "Yes, Isabel, I eat stuff over and over until I cannot stand the though of it, then I do not eat it for 6 months...Spam is like that for me. So are peanut butter sandwiches. And Vienna Sausages and rice... and breakfast in general, so I hunt for leftovers...!"}, {"response": 470, "author": "terry", "date": "Thu, Sep 30, 1999 (20:59)", "body": "Amy's Pizza, just now Lunch was at Whole Foods."}, {"response": 471, "author": "mrchips", "date": "Fri, Oct  1, 1999 (21:27)", "body": "This is a really terrific thing. The Hunger Site at the U.N. This is a really cool website. All you do is click a button and somewhere in the world some hungry person gets a meal to eat at no cost to you. The food is paid for by corporate sponsors. All you do is go to the site and click. But, you're only allowed one click per day so spread the word to others. Visit the site and pass the word. http://www.thehungersite.com"}, {"response": 472, "author": "MarciaH", "date": "Fri, Oct  1, 1999 (23:45)", "body": "If you have seen this elsewhere...sorry...if you have not responded, get to it! This seems as good a place as any to put this note: If you value Spring and the discussions herein (not to mention the venting going on), do you realize this is Terry's web site for which he pays all the bills? Please, it is time to help with any donation you can afford. He has some pretty big bills to pay and he needs your (and my) help to sustain all of the stuff we are posting. Think if he had to cut back and eliminate some of - or all of - the conferences?! Please! Send contributions to: Paul Terry Walhus The Spring 9011 Quail Creek Dr Austin, TX 78758"}, {"response": 473, "author": "riette", "date": "Sat, Oct  2, 1999 (01:44)", "body": "Thanks for that one."}, {"response": 474, "author": "Isabel", "date": "Sat, Oct  2, 1999 (14:22)", "body": "Rucola salad with parmesan cheese, fresh figs and parma ham. *grin*"}, {"response": 475, "author": "Isabel", "date": "Tue, Oct 19, 1999 (13:19)", "body": "Why does this topic always come up from post No.1, so I have to wait so long till all is loaded, and what can I do against this? Globe artichokes with hollandaise sauce,YUMMY!"}, {"response": 476, "author": "aschuth", "date": "Tue, Oct 19, 1999 (13:37)", "body": ":=O"}, {"response": 477, "author": "Isabel", "date": "Tue, Oct 19, 1999 (13:45)", "body": "\ufffdgrin\ufffd"}, {"response": 478, "author": "riette", "date": "Wed, Oct 20, 1999 (05:57)", "body": "That's the stuff with the funny leaves that you suck on, right? Crrrrazy!"}, {"response": 479, "author": "aschuth", "date": "Wed, Oct 20, 1999 (11:12)", "body": "I LOVE sucking on funny leaves! Even though they are a bit bitter... Well, not every thing in live can be sweet."}, {"response": 480, "author": "MarciaH", "date": "Wed, Oct 20, 1999 (15:13)", "body": "Isabel, if you use this URL only what you have not read yet will appear - http://www.spring.net/yapp-bin/restricted/read/food/37/new"}, {"response": 481, "author": "Isabel", "date": "Thu, Oct 21, 1999 (12:27)", "body": ":-) Thanks!"}, {"response": 482, "author": "riette", "date": "Thu, Oct 21, 1999 (13:16)", "body": "Alexander, in that case you'd probably LUV sucking on me! ha-ha, NO! I do like the sauce they make to put on the bitter leaves - it goes well with the bitterness. Strange thing to eat though. Croissants Corn on the cob Ice Cream"}, {"response": 483, "author": "MarciaH", "date": "Fri, Oct 22, 1999 (17:14)", "body": "coffee 2 Spam musubi water vitamins leftover pizza"}, {"response": 484, "author": "Isabel", "date": "Mon, Oct 25, 1999 (10:09)", "body": "Wow, health food..."}, {"response": 485, "author": "MarciaH", "date": "Mon, Oct 25, 1999 (15:06)", "body": "Hawaiian Health food. The musubi was not entirely trash. It was surrounded by seaweed which is a delicious addition and flavor - perhaps an aquired one... Granola with cream cheese Coffee Vienna sausages and rice pickle water vitamins water"}, {"response": 486, "author": "Isabel", "date": "Mon, Oct 25, 1999 (15:18)", "body": "potato chips coke (\ufffdgrin\ufffd)"}, {"response": 487, "author": "aschuth", "date": "Mon, Oct 25, 1999 (15:31)", "body": "Ugh. Did Riette cook for you?"}, {"response": 488, "author": "aschuth", "date": "Mon, Oct 25, 1999 (15:32)", "body": "(Ouch) I mean Riette, the health nut, of course!"}, {"response": 489, "author": "MarciaH", "date": "Mon, Oct 25, 1999 (15:51)", "body": "health addicts, all. I am trying to flesh out my womanly figure - I am tired of looking like a teenager!"}, {"response": 490, "author": "riette", "date": "Tue, Oct 26, 1999 (03:33)", "body": "Oh, you bitch!"}, {"response": 491, "author": "autumn", "date": "Tue, Oct 26, 1999 (19:23)", "body": "ROTFLOL!!! Alexander, you are BAD! banana apple cider bean enchilada butternut squash soup soy sloppy joe too many Girl Scout cookies ...and the night is young."}, {"response": 492, "author": "MarciaH", "date": "Tue, Oct 26, 1999 (19:49)", "body": "Now Autumn has to make us look bad by posting a perfectly adequate and digestable list of food-du-jour. I think I'll go sulk and break into the Hallowe'en candy I just bought..."}, {"response": 493, "author": "riette", "date": "Wed, Oct 27, 1999 (02:50)", "body": "At least you can afford to do that! I can give it one lick a day..."}, {"response": 494, "author": "terry", "date": "Wed, Oct 27, 1999 (05:52)", "body": "soy sloppy joe, yum!"}, {"response": 495, "author": "MarciaH", "date": "Wed, Oct 27, 1999 (15:51)", "body": "(No, Ree, I cannot - I just was using a figurative comment, but I'll share whatever I have with you *hugs*) What comprises a \"soy sloppy joe\"??? Sounds curious! coffee onion bagel with cream cheese and lox water leftover pizza water"}, {"response": 496, "author": "stacey", "date": "Wed, Oct 27, 1999 (17:43)", "body": "still having withdrawl from all the yummy calamari and octopus and feta and kalamata olives and retsina in Greece... my body misses the 'cleanness' of olive oil too and is having stomach issues while adjusting... but... I manage *grin* banana hot tea peanut butter and apricot preserves sandwich hot tea veggie w/ cheese sandwich on wheat bread hot tea chocolate peanut butter raspberry yummies cold tea, that started out hot..."}, {"response": 497, "author": "autumn", "date": "Wed, Oct 27, 1999 (22:17)", "body": "Apricot preserves, yum! Don't know if I've ever tasted that before. Soy sloppy joes: Saute onion and green pepper, add one bag (12 oz?) soy crumbles (such as Boca meat or Morningstar) and one can (15 oz.) pizza sauce. Stir till heated through...mmmm! Yummy on wheat kaiser rolls. apple cider banana (is this starting to sound familiar?) egg w/toast sour cream & chives mashed potato cup a lemon cookie peach cereal bar handful of candy corn detox tea"}, {"response": 498, "author": "MarciaH", "date": "Thu, Oct 28, 1999 (01:18)", "body": "Thanks Autumn. That sounds so much more edible than those nasty canned things are. Yeesh! I shall try some when next I manage to get to the store and the stevedores have restocked our shelves (panic buying for a threatened dock strike)"}, {"response": 499, "author": "riette", "date": "Thu, Oct 28, 1999 (05:13)", "body": "I don't ever want to eat a Slappy Joe on the Kaiser's wheat roll."}, {"response": 500, "author": "terry", "date": "Thu, Oct 28, 1999 (08:44)", "body": "Try Wonder Bread buns, Ree Ree. What a super sloppy veggie joe recipe!"}, {"response": 501, "author": "riette", "date": "Thu, Oct 28, 1999 (12:41)", "body": "And Wonder Bread buns are made of what - fresh weeds?"}, {"response": 502, "author": "terry", "date": "Thu, Oct 28, 1999 (13:55)", "body": "They're almost pure air, with a miniscule amount of flour mixed in, you've never heard of Wonder Bread, widdle wee wee?"}, {"response": 503, "author": "riette", "date": "Fri, Oct 29, 1999 (10:29)", "body": "NO! Not a whisper! But do tell me - what does a Wonder Bread, wee wee willie taste like, Terry? Can't one just draw a breath of air, then dip your finger in the flour sack and lick it instead?"}, {"response": 504, "author": "terry", "date": "Fri, Oct 29, 1999 (13:15)", "body": "That would work, wee."}, {"response": 505, "author": "riette", "date": "Sat, Oct 30, 1999 (01:03)", "body": "See, I've got your eating habits all figured out, Tewwy!"}, {"response": 506, "author": "terry", "date": "Sat, Oct 30, 1999 (04:20)", "body": "They're pretty basic."}, {"response": 507, "author": "riette", "date": "Sat, Oct 30, 1999 (12:40)", "body": "Yep - just like I figured. I think the amount of what you eat when you eat it would starve me to death."}, {"response": 508, "author": "MarciaH", "date": "Sat, Oct 30, 1999 (14:55)", "body": "Terry is our efficiency expert in all things - from cyber to fridges to food and energy conservation. I am all astonishment However, he has this lamentable habit of lapsing into a speech impediment when in the proximal vicinity of certain young Swiss ladies - who also have the same problem. Hmmm...*smile*"}, {"response": 509, "author": "MarciaH", "date": "Sat, Oct 30, 1999 (19:08)", "body": "I am telnetting via crt from haleakala.aloha.net to www.spring.net, and it is a very odd experience. crt is cool, slippery and about mach 3 compared with MS telnet-for-free... Thanks for telling me about it, Terry! (Think he'd starve me to death, as well..bringing my own food, I guess *grin*)"}, {"response": 510, "author": "terry", "date": "Sun, Oct 31, 1999 (10:11)", "body": "I had two oversize bagels from HEB and some good coffee this morning. I went to Leighton Hodges Halloween Party last night and will run the tape today on our main page. Leighton's parties rock! I had some spinachy appetizers and drank a lot of berry flavored spring water. If you watch, I'm the one with the 3 foot long blond curly hair, fisherman's hat and red bathrobe."}, {"response": 511, "author": "riette", "date": "Sun, Oct 31, 1999 (12:20)", "body": "That's what I call making a stand!"}, {"response": 512, "author": "terry", "date": "Sun, Oct 31, 1999 (12:52)", "body": "Leighton's parties are always great. Great music, great guests, good food, and a room where you can get your digital picture taken."}, {"response": 513, "author": "MarciaH", "date": "Mon, Nov  8, 1999 (15:27)", "body": "I certainly hope you did because I cannot imagine you in a long curly blond wig (did you have more fun?!) and I could not see you on Spring Cam...and I looked a lot! I was all disappointment!"}, {"response": 514, "author": "MarciaH", "date": "Mon, Nov  8, 1999 (15:53)", "body": "coffee onion bagel with cream cheese and lox home made fried rice with spam and ionion water more warer\u007fWATER"}, {"response": 515, "author": "MarciaH", "date": "Mon, Nov  8, 1999 (15:57)", "body": "(Strange things happen to me when I try to telnet with crt...it does not use the backspace to delete my mistypings...Sorry!)"}, {"response": 516, "author": "terry", "date": "Tue, Nov  9, 1999 (06:57)", "body": "To fix your backspace type ok:!stty erase (hit the key for backspace)"}, {"response": 517, "author": "MarciaH", "date": "Tue, Nov  9, 1999 (12:50)", "body": "ok...I was looking through my vi commands and did not see that one. Thanks!"}, {"response": 518, "author": "stacey", "date": "Thu, Nov 11, 1999 (17:19)", "body": "oJ cranberry juice (mixed with OJ to tone it down a bit) egg burrito Orange spice tea water rice with teriaki veggies more tea chocolate peanut butter candies with raspberry jam inside jelly bellies more tea"}, {"response": 519, "author": "terry", "date": "Fri, Nov 12, 1999 (08:31)", "body": "scrambled eggs and coffee"}, {"response": 520, "author": "stacey", "date": "Fri, Nov 12, 1999 (08:50)", "body": "peanut butter and strawberry jam tea"}, {"response": 521, "author": "terry", "date": "Fri, Nov 12, 1999 (09:17)", "body": "I'm still sipping that cup 'o java and you're on the second course, do you have your afterburners running on high today?"}, {"response": 522, "author": "stacey", "date": "Fri, Nov 12, 1999 (09:36)", "body": "ummm... sort of I suppose... just general increased activity level I think! (how ya been?)"}, {"response": 523, "author": "terry", "date": "Fri, Nov 12, 1999 (11:47)", "body": "Been good, I'll be doing a lot of construction out in Cedar Creek this weekend. And I'm hoping we can access.spring.net straightened out soon!"}, {"response": 524, "author": "MarciaH", "date": "Fri, Nov 12, 1999 (13:53)", "body": "And so you have - Peter just emailed me that it was fixed and I tested mine and Wolfie's and they both came in loud and clear. coffee chinese noodle soup onion bagel with cream cheese and lox water"}, {"response": 525, "author": "MarciaH", "date": "Fri, Nov 12, 1999 (23:41)", "body": "Korean Bento for dinner with seaweed salad and rice and teriyaki beef and potomac salad."}, {"response": 526, "author": "cfadm", "date": "Sat, Nov 13, 1999 (16:37)", "body": "Just like when there are a lot of leftovers too good to be thrown away, this topic has been frozen. Please continue in http://www.spring.net/yapp-bin/restricted/read/food/63 food conference Main Menu"}]}, {"num": 38, "subject": "food obsessions", "response_count": 72, "posts": [{"response": 1, "author": "riette", "date": "Tue, Nov 10, 1998 (11:21)", "body": "Prickly pears and cherries."}, {"response": 2, "author": "terry", "date": "Tue, Nov 10, 1998 (13:17)", "body": "Right now, cheese."}, {"response": 3, "author": "riette", "date": "Wed, Nov 11, 1998 (01:43)", "body": "So you're only vegetarian, not vegan? When did you become a vegetarian and why, Terry?"}, {"response": 4, "author": "terry", "date": "Wed, Nov 11, 1998 (06:18)", "body": "To save the planet. And to get healthy. I was a pretty strict veggie for about 20 years, no milk, eggs or dairy products. No chicken or fish. And I used soy milk, tempe, tofu and gluten a lot. I started out macrobiotic and then progressed to a more diverse diet including fruit and natural foods. When I was with Louise, we had a little health food store in Oregon called the Wonder Natural Foods store (way before Whole Foods) and I started the Wonder Bee Pollen Collective. You know what's good? A smoothie made from Hunza dried apricots (soaked overnight in spring water), bee pollen, ginseng and honey. Louise was a very good influence on my diet and she put a lot of good spiritual energy into our food every time we had a meal. Nowadays, I'm much looser and more relaxed about my diet. Not too strict any more."}, {"response": 5, "author": "TIM", "date": "Wed, Nov 11, 1998 (11:19)", "body": "I am a true omnivore. With one notable exception, if it tastes good, and will make it through the digestive tract, without getting stuck, I'll eat it. The exception is human flesh. I never intend to try it."}, {"response": 6, "author": "KitchenManager", "date": "Wed, Nov 11, 1998 (15:00)", "body": "Why? Philosophical reasons?"}, {"response": 7, "author": "riette", "date": "Thu, Nov 12, 1998 (10:26)", "body": "What do you mean WHY, Wer???? Terry: That sounds cool - I wish I were as decent as you about things. You don't seem to possess any kind of self-destructive mechanisms. Tim: Same here! I eat ANYTHING (except the human flesh, of course!). I don't eat as much meat as when I'm back home, but at least once a week."}, {"response": 8, "author": "KitchenManager", "date": "Fri, Nov 13, 1998 (12:32)", "body": "Cost of a hamburger at a fast food restaurant: United States: $2.56 Australia: $1.75 Belgium: $2.87 China: $1.20 Denmark: $3.39 France: $2.84 Japan: $2.08 Russia: $2.00"}, {"response": 9, "author": "TIM", "date": "Sat, Nov 14, 1998 (16:26)", "body": "The reason that I don't eat human flesh is that, with what I already eat, I have to be careful who is around when I'm eating. If I started eating human flesh I'd really have to be careful who I was with at the time. A long time ago, I was told about the cravings that a pregnant woman can get. I figured that the food obviously wasn't dangerous, so, I tried some of the combinations, and went on from there. A couple of examples: Try a peanut butter and mayonaise sandwich with sliced pickles and ancho ies. Rattlesnake stuffed with squirrel, breaded and fried, with a little chocolate syrup drizzled on top, and dusted with powdered sugar."}, {"response": 10, "author": "KitchenManager", "date": "Sat, Nov 14, 1998 (22:43)", "body": "Hmmm...haven't tried those combos, but I do like peanut butter and mustard on hot dogs..."}, {"response": 11, "author": "TIM", "date": "Sun, Nov 15, 1998 (00:45)", "body": "Had to try it. It is good, but add a little mayo, and use honey mustard."}, {"response": 12, "author": "riette", "date": "Mon, Nov 16, 1998 (03:25)", "body": "\ufffdshivering in my shoes\ufffd I like snake though - often have them barbecued in Africa. Pofadder and mamba are particularly good."}, {"response": 13, "author": "TIM", "date": "Mon, Nov 16, 1998 (07:07)", "body": "We have rattlesnake festivals here in Texas where you can buy and eat fried snake. Otherwise, you have to find a live one and prepare it yourself."}, {"response": 14, "author": "riette", "date": "Mon, Nov 16, 1998 (10:40)", "body": "Do you also like snake?"}, {"response": 15, "author": "TIM", "date": "Mon, Nov 16, 1998 (12:04)", "body": "Yes I do like snake, and this is the best time of year to catch them. the cold makes them so sluggish that they can't strike."}, {"response": 16, "author": "riette", "date": "Tue, Nov 17, 1998 (00:50)", "body": "I know - it's hilarious! But in Africa it's really hard to FIND them in winter, not least because the whole landscape starts to look like the back of an adder."}, {"response": 17, "author": "TIM", "date": "Tue, Nov 17, 1998 (02:15)", "body": "Here, they are pretty much in the same places that they were in the summer. This time of year you tend to suprise them before they surprise you. What does the back of an adder look like? For that matter, what does an adder look like?"}, {"response": 18, "author": "riette", "date": "Tue, Nov 17, 1998 (16:21)", "body": "An adder is a thickish, deceptively clumsy looking snake, with a big head, and little horns above the eyes. They don't move very fast, not like the mamba which not even the fastest adult could dream to outrun, but they bite faster than lightning, and when they don't look like they're going to bite. They dig themselves into the desert sand for maximum heat in summer, and the only way to see them, is to look out for the little horns sticking out, and a very vage s-shape in the sand. The colour is like a ale sort of dessert sand, with darker and lighter, diamond-like shapes. Last, but not least, they are lethal, as are most snakes in Africa. Most snakes in America are pretty lethal too, aren't they? Oh, and I wanted to ask: have you ever had snake salad? WONDERFUL STUFF!"}, {"response": 19, "author": "TIM", "date": "Tue, Nov 17, 1998 (18:26)", "body": "Never had snake salad. I will look forward to the opportunity. It sounds good. How is it made? Do you have a recipe? Only a few breeds of snake are poisonous here. By far the deadliest is the coral snake. The king snake, same size as a coral snake,(@25cm), marked with same colors in a different order, is harmless. A favorite practical joke is to put a king snake in somebody's desk drawer. the usual reaction: move first, then look real close. The diamondback rattlesnake, which is the largest snake in North America, at 8 feet or so full grown, is the least poisonous snake around here. After being bitten you have a couple of days before you are in serious danger."}, {"response": 20, "author": "riette", "date": "Wed, Nov 18, 1998 (00:53)", "body": "OH, cool! Strange that such a big, horrible sounding snake is so relatively survivable! Our adders give you between 5 and 12 hours, but the mamba, a stunning, black or bright green snake, which grows up to 10 meters long, gives you 2 hours. Except its poison destroyes tissue - so if you should be lucky enough to have your respiratory systems spared, you still end up with huge patches of raw flesh all over your body, which don't heal, because the tissue is dead.... I've seen it, and it's pretty awful. But let's talk about nicer things: SNAKE SALAD! I'm not entirely sure how my mum makes it, but the snake is obviously cooked, cut up into small pieces, and cooled. The salad is a mixture of the snake flesh, a mustardy, mayonaise-like sauce (that's the part I'm not at all sure of), and bits of lettuce, apple and gurkin. When you eat it, it must be really really cold - very refreshing in summertime."}, {"response": 21, "author": "TIM", "date": "Wed, Nov 18, 1998 (01:05)", "body": "What is gurkin? I think I could make this if you could find out what the sauce is made of."}, {"response": 22, "author": "stacey", "date": "Wed, Nov 18, 1998 (05:05)", "body": "gerkins are pickles (I think) ./"}, {"response": 23, "author": "TIM", "date": "Wed, Nov 18, 1998 (05:22)", "body": "That makes sense. I think you are right,"}, {"response": 24, "author": "KitchenManager", "date": "Wed, Nov 18, 1998 (09:44)", "body": "gherkin: a) A tropical American vine, Cucumis anguria, bearing prickly, edible fruit. b) The fruit of the Gherkin. c) A small cucumber, the fruit of Cucumis sativas, especially one used for pickling."}, {"response": 25, "author": "riette", "date": "Wed, Nov 18, 1998 (12:54)", "body": "Whatevva! Yes, it's a small, sour cucumber, a pickle. I'll ring Mum, and ask her about the sauce, I promise. Then you can make the salad, and report back."}, {"response": 26, "author": "TIM", "date": "Wed, Nov 18, 1998 (15:55)", "body": "Will do, Thanks, My mouth is watering in anticipation. By the way, have you ever had conch salad?"}, {"response": 27, "author": "KitchenManager", "date": "Wed, Nov 18, 1998 (16:07)", "body": "as a quick aside: Salsa -- a Latin American dance, a spicy sauce, and now, according to the U.S. Department of Agriculture, a vegetable. Requests from schools in the West and Southwest prompted the USDA to grant the new designation, making salsa reimbursable under the federal school lunch program. Salsa fares much better than ketchup did 17 years ago, though. The Reagan administration's attempt to call ketchup a school lunch vegetable drew plenty of protest. But salsa, with its mix of chopped tomatoes and veggies, gets high marks from both school dietitians and students. you may now continue with your regularly scheduled conservation..."}, {"response": 28, "author": "riette", "date": "Thu, Nov 19, 1998 (01:08)", "body": "Wer, I BOUGHT that very same sauce in Germany last weekend! It looked like a good break from ketchup, and it really tastes great! PLUS: it gives me an excuse to go again! Tim, what on earth is conch salad???"}, {"response": 29, "author": "TIM", "date": "Thu, Nov 19, 1998 (01:15)", "body": "It is a salad made with crunchy veggies and finely diced conch meat. Conch is a giant sea snail that lives in the Carribean Sea."}, {"response": 30, "author": "riette", "date": "Fri, Nov 20, 1998 (00:44)", "body": "Snail.....brrrr. Never had that, not sure I will. Isn't it awfully slimy when you eat it? I don't think I would like that very much."}, {"response": 31, "author": "TIM", "date": "Fri, Nov 20, 1998 (00:53)", "body": "Actually, it is about as dry as chicken. It tastes nothing like chicken, but it is as dry."}, {"response": 32, "author": "riette", "date": "Sat, Nov 21, 1998 (00:26)", "body": "Really! How weird! How do you think they get rid of the slime?"}, {"response": 33, "author": "TIM", "date": "Sat, Nov 21, 1998 (00:26)", "body": "These are sea snails. They are not all that slimy to begin with. Secondly, you are not eating the whole snail, only the foot, the muscle it uses to walk around"}, {"response": 34, "author": "TIM", "date": "Sat, Nov 21, 1998 (00:26)", "body": "I'd assume that, when they clean the snail, they do something. I don't know what and I've watched them do it."}, {"response": 35, "author": "TIM", "date": "Sun, Nov 22, 1998 (04:19)", "body": "They sell the fillets in the marketplace. They are not slimy at that point."}, {"response": 36, "author": "riette", "date": "Mon, Nov 23, 1998 (00:58)", "body": "THAT must be what Charlie Sheen does in his spare time!"}, {"response": 37, "author": "TIM", "date": "Mon, Nov 23, 1998 (01:11)", "body": "Polishes snails? HMMM Interesting occupation. One gets to hang around the docks where the passenger ships come in? sign me up!!"}, {"response": 38, "author": "riette", "date": "Mon, Nov 23, 1998 (07:08)", "body": "Sucks the slime off his own kind! And we all know what you want to hand around the docks for, don't we?"}, {"response": 39, "author": "TIM", "date": "Mon, Nov 23, 1998 (11:19)", "body": "We probably have a pretty good idea. Are you familiar with passenger ships? When I was in high school, I got to play passenger during lifeboat drill on the QEII."}, {"response": 40, "author": "riette", "date": "Tue, Nov 24, 1998 (00:47)", "body": "Oh, cool! You probably just wanted one of the pretty crew members to give you a mouth to mouth resuscitation anyway! Just kidding. Tell me what happened."}, {"response": 41, "author": "TIM", "date": "Tue, Nov 24, 1998 (00:56)", "body": "The ship was docked in Nassau. I was hanging around it. One of the crew asked me if I'd like a ride in a lifeboat. I said yes, thinking he meant around the harbor. I found out he meant a ride down the side of the ship. I got a free lunch out of the deal so it wasn't all bad."}, {"response": 42, "author": "riette", "date": "Wed, Nov 25, 1998 (01:21)", "body": "I would love that, I'm sure! I love boatrides, but not on big ones, because you can't feel the water moving. On sailing boats or like that. In L\ufffdderitz (a place along the coast of south west Africa) there lives this kind couple in their 50's. They sailed around the world twice in their life time, and I always go to them, and ask them for a ride in their boat. And they're only too glad to get out in the open sea again, and it's just wonderful. When the tide is high, and you stand right at the front o the boat, clinging onto the railings, it's like flying every time the water hits the boat."}, {"response": 43, "author": "TIM", "date": "Wed, Nov 25, 1998 (09:39)", "body": "Oh Wow! Riette, I love to sail. I'm going to see if I can come up with a sailboat to go sailing with you."}, {"response": 44, "author": "riette", "date": "Wed, Nov 25, 1998 (10:49)", "body": "NO! ARE YOU SERIOUS??? That would be magical! There's nothing I would like more! But only if it isn't too much trouble, really. IMAGINE!"}, {"response": 45, "author": "TIM", "date": "Wed, Nov 25, 1998 (12:34)", "body": "We have a couple of huge lakes and sailboat dealers abound. It shouldn't be hard I'll work on it."}, {"response": 46, "author": "riette", "date": "Thu, Nov 26, 1998 (01:23)", "body": "Just don't BUY the boat, for heaven's sake! We could hire one together."}, {"response": 47, "author": "TIM", "date": "Thu, Nov 26, 1998 (01:58)", "body": "Riette, I was thinking of talking the dealer into letting us take the boat out. If we play our cards right, we might get to watch sunset on Lake Travis from the deck of the boat."}, {"response": 48, "author": "riette", "date": "Thu, Nov 26, 1998 (10:14)", "body": "You honestly think you're going to find a dealer who is going to let two people like US take his boat out for a little spin? I'm sceptical! But if you managed it, I will offer you very humble apologies."}, {"response": 49, "author": "TIM", "date": "Thu, Nov 26, 1998 (17:02)", "body": "Riette, stranger things have happened. At that time of the year, competition is fierce among boat dealers."}, {"response": 50, "author": "riette", "date": "Fri, Nov 27, 1998 (01:04)", "body": "Alright, I shall remain positive, and if it doesn't happen, we'll hire a little rowing boat, and pretend it has a sail."}, {"response": 51, "author": "TIM", "date": "Fri, Nov 27, 1998 (01:08)", "body": "Riette, I can guarantee that it won't be that bad."}, {"response": 52, "author": "riette", "date": "Fri, Nov 27, 1998 (15:20)", "body": "I don't really care how bad it is. I don't like comfort all that much anyway. As long as it's fun."}, {"response": 53, "author": "TIM", "date": "Fri, Nov 27, 1998 (15:34)", "body": "Riette, It will be a lot of fun, a very good time."}, {"response": 54, "author": "riette", "date": "Sat, Nov 28, 1998 (00:42)", "body": "That's all that matters! I was going to say that at anyway you'd have your comfortable bed to return to afterwards, but you don't! ha-ha!"}, {"response": 55, "author": "TIM", "date": "Sat, Nov 28, 1998 (00:51)", "body": "Riette, It's Comfortable, anyway."}, {"response": 56, "author": "riette", "date": "Sun, Nov 29, 1998 (01:17)", "body": "I would not know!"}, {"response": 57, "author": "TIM", "date": "Sun, Nov 29, 1998 (01:26)", "body": "Not unless you've been here by proxy, Riette."}, {"response": 58, "author": "riette", "date": "Mon, Nov 30, 1998 (01:17)", "body": "How does THAT work?"}, {"response": 59, "author": "TIM", "date": "Mon, Nov 30, 1998 (01:22)", "body": "You appoint someone to come in your stead Riette."}, {"response": 60, "author": "riette", "date": "Mon, Nov 30, 1998 (01:22)", "body": "Okay, if that's what you want. \ufffdSobbing broken heartedly\ufffd"}, {"response": 61, "author": "TIM", "date": "Mon, Nov 30, 1998 (01:22)", "body": "Riette, That is definitely NOT what I want, and you know it!!"}, {"response": 62, "author": "TIM", "date": "Tue, Dec  1, 1998 (00:52)", "body": "Hello, Riette, How are you this morning. I sent you email just now."}, {"response": 63, "author": "riette", "date": "Tue, Dec  1, 1998 (13:06)", "body": "I got it, thanks. Did you get mine?"}, {"response": 64, "author": "TIM", "date": "Tue, Dec  1, 1998 (21:04)", "body": "Yes, Riette, I just got it. Or I just read it."}, {"response": 65, "author": "riette", "date": "Wed, Dec  2, 1998 (00:55)", "body": "What did you think of my recipe? Want me to try and help you make it when I'm over?"}, {"response": 66, "author": "TIM", "date": "Wed, Dec  2, 1998 (01:03)", "body": "Riette: I'd love It. But there was no recipe in the email."}, {"response": 67, "author": "riette", "date": "Wed, Dec  2, 1998 (11:15)", "body": "There wasn't? I'll have to try again. Where will we find the snake, do you think?"}, {"response": 68, "author": "TIM", "date": "Wed, Dec  2, 1998 (12:27)", "body": "Riette, we'll go to the rattlesnake jubilee in Lometa."}, {"response": 69, "author": "riette", "date": "Thu, Dec  3, 1998 (00:21)", "body": "And steal one? Don't you think the snake will get just a little pi$$ed off with us?"}, {"response": 70, "author": "TIM", "date": "Thu, Dec  3, 1998 (00:44)", "body": "Riette, they sell snakes at the jubilee."}, {"response": 71, "author": "sprin5", "date": "Fri, Oct 13, 2000 (07:14)", "body": "frozen pizza"}, {"response": 72, "author": "sociolingo", "date": "Sat, Oct 14, 2000 (07:07)", "body": "chocolate, chocolate, chocolate coffee, coffee, coffee *sigh* food conference Main Menu"}]}, {"num": 39, "subject": "functional foods", "response_count": 62, "posts": [{"response": 1, "author": "KitchenManager", "date": "Fri, Nov 13, 1998 (12:45)", "body": "Functional foods provide a health benefit beyond basic nutrition, either because they have been fortified with nutrients, formulated with added ingredients or have been genetically bred to contain higher-than-normal levels of nutrients."}, {"response": 2, "author": "jgross", "date": "Fri, Nov 13, 1998 (13:01)", "body": "I keep runnin' into these nutty dysfunctional foods, though ---what did the carrot say to the apple? \"I really like your worm.\" what did that poor ol' apple say back? \"just leave me alone about my worm, will ya? I hate it when you do that, and I just might not talk to you again!\" but the carrot wouldn't quit: \"I'm sorry I have a crush on your worm. I can't help it.\" But the apple started peeling layer after layer of anger. When the carrot saw that, it blew it's top. That's not how Carrot Top came to be. But it's how he came to be paid."}, {"response": 3, "author": "KitchenManager", "date": "Fri, Nov 13, 1998 (13:16)", "body": "and from The Washington Post Picking your nutrients So how do you like your functional ingredients: in natural foods, processed foods, or pills? The International Food Information Council, an industry group, conducted a survey this year to find out, among other things, whether consumers would rather get their beta carotene from a super-bred carrot, a fortified Twinkie or a supplement. Consumers showed a strong preference for foods in their \"natural state,\" according to the results, meaning they'd take the carrot. (At least that's what they said.) The survey, which covered a wide variety of topics about consumers' views of functional foods, also found that \"functional foods\" was the preferred term by a significant margin. The least favorite term was \"nutraceuticals,\" and there was a lukewarm reception for \"optimum foods.\" There was widespread acceptance for the whole idea of functional foods; 95 percent said they believe that certain foods already have benefits that go beyond basic nutrition, and women and college graduates are ahead of the curve in their awareness of them. Broccoli--George Bush, take note--was most frequently cited as providing health benefits."}, {"response": 4, "author": "autumn", "date": "Fri, Nov 13, 1998 (21:54)", "body": "I find it ironic that the Grocery Manufacturers of America are the last to realize that the food they've been selling was \"functional.\" (Jim, another dysfunctional food is jello)"}, {"response": 5, "author": "TIM", "date": "Sat, Nov 14, 1998 (17:36)", "body": "Since when has anything been marketed because it was very good. things are marketed so that the people selling them make as much money as possible."}, {"response": 6, "author": "riette", "date": "Mon, Nov 16, 1998 (03:27)", "body": "I hate functional food. The whole idea of it sounds so wholesome."}, {"response": 7, "author": "TIM", "date": "Mon, Nov 16, 1998 (07:09)", "body": "I hate the idea of doing anything unnatural with food items. Keep it up and we all will be eating chemical soup."}, {"response": 8, "author": "jgross", "date": "Mon, Nov 16, 1998 (08:37)", "body": "Here's a long one (an interview) fer yer eyes to 'feast' on: Austin Chronicle November 13-19, 1998 (current issue) Popular diets like the Zone are shifting perceptions about food and nutrition: diets should not be centered on losing weight, but on maximizing health and performance -- running on six cylinders instead of four. The problem with popular diets, James Heffley, Ph.D. contends, is that we're all unique in our nutritional needs, making prepackaged diets and self-assessed supplemental regimens a roadblock to Wellville. Anne S. Lewis interviews this nutritional guru. Nutritional Guru James Heffley, Ph.D. The Real Road to Wellville interview by Anne S. Lewis My theory is that people tend to break down into two groups: those who think what you eat matters and those who don't. The body as high-performance engine that peaks on premium-grade fuel, or one that rocks along just as well on regular ... or Diet Coke. But sometimes even the Diet Coke drinkers get the what-ifs. According to recent surveys and first-hand experience, those in the former camp who believe in the power of food and seek nutritional advice will look long and hard for someone in the medical profession who knows much about nutrition. Enter James Heffley, Ph.D., clinical nutrition counselor. He's the one I ring up -- and send all my friends to, and to whom an increasing number of physicians are now referring patients -- when something is out of whack and nothing else has been able to fix it, or simply when a nutritional take on what's going on seems to be in order. Heffley has a doctorate in biochemistry from U.T. and did nutritional research with the late Roger J. Williams, Ph.D., at UT's Clayton Foundation Biochemical Institute. He's been in private practice offering nutritional counseling for 25 years -- people from all over the country come for consultations in person or by telephone -- and yet he still makes time to serve as editor, since 1992, of the Journal of Applied Nutrition and promptly return the phone call of a mother with a baby in distress. Heffley's office, with its warm, supportive staff, could be one of the last of its kind: a health-care provider where the first question asked is not, \"And how will you be paying for these services?\" The theory underlying Heffley's approach is that we're all unique in terms of our nutritional needs, and that most of us come up short somewhere on the nutrient scale, which means we're operating at less than optimal capacity. Whether it's an unrelenting low-grade fatigue, an annoying susceptibility to any bug that happens to be making the rounds, or some major system break-down, there may be a nutritional solution to the problem. Heffley does a nutritional work-up on each client -- detailed questionnaires, interviews, and laboratory tests -- in an attempt to isolate the problem and then, with a regime of dietary changes and supplements, to solve it. James Heffley, Ph.D. photograph by Anne S. Lewis Austin Chronicle: A lot of us are kind of dizzy from the Ping-Pong game of \"take this vitamin ... no, don't take that vitamin\" that we see in the press. Last year, with Page One pageantry, The New York Times ran Jane Brody's essentially skeptical romp through the current field of vitamin research. That article relies on the premise that if you eat a good diet you don't need supplements. Jim Heffley: That's a tremendous \"if.\" At the University of Texas, Dr. Don Davis had to cut rat chow 70% with starch to approximate the nutritional quality of the American diet. So we are living and reproducing and living to 70+ years on about 30% of what we might receive if we improved our diet and used modest supplements. The body is capable of a lot of accommodation to an imperfect diet, but the more imperfect your diet, the more it taxes your nutritional resources and reduces your ability to function. Even the best diet can be improved upon. The average American diet will support a person through their 70s; an excellent diet, alone, will often support a person up through their 90s. With a truly superior diet, I don't see any reason that people could not live into the 100s. A lot of geriatric specialists are saying that's an entirely accomplishable age. AC:So what would that truly superior diet look like? JH: It would rely mostly on unrefined foods and include judicious supplements, those tailored for you. I've always preached individuality; so the best diet and supplement pro-gram has to be individualized. AC:If you were to try to get what you need from food alone, can you be certain of the nutrient content of foods? JH: There are variations in nutritional contents of produce, but there are bigger variations in our requirements as our circumstances change. In 1976, I put together a computer program analyzing peoples' diets for 60 items; I used it maybe 100 times, because there were small variations in peoples' diets in terms of what they supplied but enormous variations in terms of what they needed, especially i"}, {"response": 9, "author": "TIM", "date": "Mon, Nov 16, 1998 (08:47)", "body": "Sounds like an excuse to eliminate social security. According to that article they want people to work til they reach 110."}, {"response": 10, "author": "riette", "date": "Mon, Nov 16, 1998 (10:44)", "body": "Oh, but that has been the practice in Switzerland for years...."}, {"response": 11, "author": "TIM", "date": "Mon, Nov 16, 1998 (12:16)", "body": "The Swiss have several unique concepts. Taken as a whole, they are a sensible people, but take just one idea at a time, and some of the things they do, seem ridiculous. In this country, the whole concept of social security was sold to the people, with the promise, of spending many years after retirement, living a life of leisure. Congress has slowly whittled away at this, until now, social security provides bare subsistance money, and there is no confidence that it will last out one's life. To give an e ample of what i'm talking about: the death benefit is 250 dollars, about one twentieth the cost of the average funeral."}, {"response": 12, "author": "jgross", "date": "Mon, Nov 16, 1998 (12:18)", "body": "it's possible Heffley's thinking of people spending 10-15 years in nursing homes or under someone else's care, and being dependent in that sense, instead of living on their own, productively, practically their whole lives ---maybe living productively means, to him, living a physically fulfilling, independent life after age 65 (or younger) on a pension or social security till age 110+"}, {"response": 13, "author": "TIM", "date": "Mon, Nov 16, 1998 (14:23)", "body": "GOD, WHAT A HORRIBLE IDEA!! 10-15 years in a nursing home is like a jail sentence, with no time out for good behavior."}, {"response": 14, "author": "riette", "date": "Tue, Nov 17, 1998 (00:51)", "body": "And my husband would nearly be elegible by now!! ha-ha! These Americans are crazy!"}, {"response": 15, "author": "TIM", "date": "Tue, Nov 17, 1998 (04:39)", "body": "Ain't that the truth. Sometimes I think this country wants to run the world."}, {"response": 16, "author": "riette", "date": "Tue, Nov 17, 1998 (16:21)", "body": "You THINK so?"}, {"response": 17, "author": "TIM", "date": "Tue, Nov 17, 1998 (18:30)", "body": "I'm pretty sure of it, actually. look at how we are always telling other countries what to do. Then again who else would go to china and demand that they change?"}, {"response": 18, "author": "KitchenManager", "date": "Tue, Nov 17, 1998 (20:53)", "body": "um, Tim, I think you meant to say, \"Sometimes I think this country wants to ruin the world.\""}, {"response": 19, "author": "TIM", "date": "Tue, Nov 17, 1998 (21:34)", "body": "Been there, done that see#15."}, {"response": 20, "author": "riette", "date": "Wed, Nov 18, 1998 (01:00)", "body": "I suppose it is understandable that the richest country in the world wants to rule the world, but when I watch Jay Leno, the part where he asks people 'simple' questions, I think, GOD HELP US. My sister says the americans she's been in contact with (not here, obviously!!!) were pretty stupid on the whole, and that the schools are pathetic. Her eldest stepchild didn't even remotely make her last schoolyear, but was allowed to pass so as not to scar her emotionally. Wonder what they think it's going to o in the long run.... She says many hospital admission forms that she's seen reveal a people who can barely spell....and that loads of them are trailor/white trash - the difference between which I still can't tell!"}, {"response": 21, "author": "TIM", "date": "Wed, Nov 18, 1998 (01:10)", "body": "Unfortunately she got a pretty accurate picture. Not much difference between trailer trash and white trash. The schools here are horrible. But the private schools are excellent. I went to private school until I was ready to start college."}, {"response": 22, "author": "stacey", "date": "Wed, Nov 18, 1998 (05:12)", "body": "SOME of the private schools here are excellent. Private schools have fewer regulations placed on them ( as they don't ask or et money from the federal government) often times this allows private schools to skirt the beauracracy faced in public schools and get down to the business of teaching children. However, because of the lack of regulation, a private school can teach any shade of history/idea/belief it so desires. Beyond the whole creationism v. evolutionism arguement, I'm referring to racial superiority, denial of genocides, yadda, yadda, yadda. In a large city with a diverse population, these things don't go over so swell, but in a secluded part of a state, rampant with similar beliefs... they ingrain them young. but I blabber... I no longer teach"}, {"response": 23, "author": "TIM", "date": "Wed, Nov 18, 1998 (05:29)", "body": "The problems you mention are creeping into the public schools in Texas: shaded history, limited geography, heavily slanted economic theory, national superiority, and others."}, {"response": 24, "author": "riette", "date": "Wed, Nov 18, 1998 (12:58)", "body": "That's frightening. Such is the situation in England too, I believe. Swiss schools are good, but so militaristic, I dread sending my kids there....BAD memories of this kind of system. I'm considering teaching them myself up to the point where we move to an english speaking country - at least that way I know exactly what's going on. I've already started with Isa, and she's doing great. She is 3, writes her own name, and that of her sister, and recognizes more and more letters."}, {"response": 25, "author": "jgross", "date": "Wed, Nov 18, 1998 (13:22)", "body": "I can recognize all the letters in the alphabet. They tell me I can make words outa them. They say it all has to do with the stuff they say when they talk, too. Like it's words we say when we're talking to each other. And letters come together and form words when we talk. It's like too much for me right now. I mean it really scares me. I really hope I get to take it real slow. So I can see every move those darn letters make."}, {"response": 26, "author": "stacey", "date": "Wed, Nov 18, 1998 (15:33)", "body": "Jim, you've got those letters in the palm of your hand. They're doing amazing things after you liberate from your head. ok"}, {"response": 27, "author": "TIM", "date": "Wed, Nov 18, 1998 (16:01)", "body": "Riette, What are the names and ages of your children? There used to be a mail-order school in the US, It was very good, I'll ask my mother about it. She'll know."}, {"response": 28, "author": "jgross", "date": "Wed, Nov 18, 1998 (16:30)", "body": "i think you should be a teacher you restore confidence in the lost and forgotten have you ever thought about bein' a teacher? you might make a pretty good 'un I think you should be a teacher but you can do too much to teach....way too much as in: \"those who can't do, teach\" ---do you agree with that saying?"}, {"response": 29, "author": "jgross", "date": "Wed, Nov 18, 1998 (16:34)", "body": "Tim's Response #27 slipped in there so quick, wasn't quite able to get mine right after Stacey's [letters sqirm around in the palm of my head....then they shatter and drop in a very very slow free fall....takes alotta time....life passes me by]"}, {"response": 30, "author": "KitchenManager", "date": "Wed, Nov 18, 1998 (17:03)", "body": "[me, too, at times, Jim...]"}, {"response": 31, "author": "stacey", "date": "Wed, Nov 18, 1998 (17:21)", "body": "i'm not teaching anymore, Jim"}, {"response": 32, "author": "KitchenManager", "date": "Wed, Nov 18, 1998 (18:39)", "body": "so, you gonna tell us the whole story, Stace? (either publicly or privately, individually or as a group)"}, {"response": 33, "author": "riette", "date": "Thu, Nov 19, 1998 (01:13)", "body": "Yes, please! I've been picking up all sorts of hints on my screen too! What ya doing, girl??? Jim, Wer, why do you two sound so down? What's wrong? Or are my little tentacles being over sensitive? Tim, their names are Isa (3 years old), and Elza-Lotte, whom we call Elza when she's good, and Lotte when she's bad! She is 2 years old. And, yes, I'd be very grateful for information on that school of yours."}, {"response": 34, "author": "TIM", "date": "Thu, Nov 19, 1998 (01:18)", "body": "I will try to get it in time to post it tomorrow."}, {"response": 35, "author": "jgross", "date": "Thu, Nov 19, 1998 (12:52)", "body": "And Jim (5 years old). He looks and smells better after a food fight with Elza. He's been to the dog obedience class for baby boys---it didn't really help, but his best friend is now a schnauzer (who moved to Belgium: they visit each other on weekends). Sonja hates Jim, but then he did put his hand on her tummy several times when she was taking a nap and she'd wake up with intense hot flashes."}, {"response": 36, "author": "jgross", "date": "Thu, Nov 19, 1998 (13:22)", "body": "well....WER....and I dunno why he did this, but I had an appointment set up with a new hairdresser. Monica. So what does WER do? He calls in and moves the appointment up a day, shows up at the new time, and says he's me. He got a purplish green tint and she thinned out his eyebrows a little. Then, as she's finishing up and everything, he said he forgot his wallet at home. Monica let him go because he said he'd be back tomorrow to pay her. So, that next day, I go in, I meet Monica for the first time, and she tells me how much the bill was. I paid her ($49), but I'm kinda down because of it. I just gotta learn to keep to myself what I'm up to when I'm around WER, that's all. Now don't you go believing what WER claims is what really happened. You know how he can tell a story."}, {"response": 37, "author": "autumn", "date": "Thu, Nov 19, 1998 (21:39)", "body": "I will come to the defense of public schools, at least in this area. We checked the private schools and were unimpressed with what your $3000 gets you (average tuition in Maryland). Most didn't even have a cafeteria or a gym, and there were no resource people. Also, it was a little spooky how homogenous they were (read all-white). And those uniforms--creepy! When are they going to let girls wear pants too? They're warmer and more comfortable. Stacey, hope all is well. What are you doing now?"}, {"response": 38, "author": "TIM", "date": "Fri, Nov 20, 1998 (00:06)", "body": "The tuition at the private high school that I attended, is currently, 6000 a semester. There are no uniforms, and the girls have been wearing pants since 1970. There is financial aid for those who cannot afford the tuition. No one is turned away because they can't afford tuition. As a result the student body is culturally and racially diverse. All of the faculty has at least a masters degree and 70% have doctorates in the field that they teach. The school ranks third in the nation academically."}, {"response": 39, "author": "riette", "date": "Fri, Nov 20, 1998 (00:49)", "body": "ha-ha, Jim! Sonja doesn't hate you - she asks about you alot. (It is only right to ask about one's childhood tummy rubbing friends.) Sometimes I print out your best responses, and read them to her on the phone - do you mind? There was a really cool one you wrote 2 days ago, which she enjoyed alot, and the food fight responses make her laugh - me too, in fact!"}, {"response": 40, "author": "jgross", "date": "Fri, Nov 20, 1998 (01:53)", "body": "Sonja is an unfinished poem playing hide and seek with an ancient story of the way the bird sat on a branch and she talked to it and it flew down to her shoulder and tweeted purdy birdy songs of redemption and no not that way, that way."}, {"response": 41, "author": "riette", "date": "Sat, Nov 21, 1998 (00:29)", "body": "How sweet - I'll read it to her. She's not one for committing herself to friendship, but she did like you lot a great deal, I think."}, {"response": 42, "author": "jgross", "date": "Sat, Nov 21, 1998 (21:03)", "body": "a month ago i finally unhooked myself from the life-support machines I was connected to, over at St. Davids Hospital, and took a mild walk under the naked sky (where spy planes flew to blow the clouds around some), and I headed out yonder to the baby goats in the pastures that I used to like to drop in on --- there I met Sluijter Rijkelijkhuizen, who farms that land and he told me that jello makes yer bones stronger --- well I mean to report back to you that it's quite true --- St. David's ran some tests, and sure enough I gained back 23% density in my hip bones and my hea bone......although I have noticed that I am missing one of my balls now--- it's probably lying around here somewhere (I haven't looked under the couch) --- stop me if you disagree, but even my only daughter, who's now in her early 80's, is still goin' strong due to, she claims, anyway, all the jello she's eaten ever since her younger years when she declared diplomatic immunity from adolescence --- and may I mention one more thing? --- well, this isn't health related, but I've also been able to pay cashie s for my groceries with a medium-size handful of jello (doesn't matter what kind) just say it to yourself very gently: \"jello\" and you too will then discover the ancient land of Kentucky, and it will allow you and your own baby goat to find out how to board those Kentuckian Italian trains and be a part of that distant train whistle that sounds every deep dark night on the outskirts of them ol' small towns.....woo-woooooo"}, {"response": 43, "author": "KitchenManager", "date": "Sun, Nov 22, 1998 (00:05)", "body": "verily, verily"}, {"response": 44, "author": "riette", "date": "Mon, Nov 23, 1998 (00:59)", "body": "go, Jim, go! You're on a roll, aren't you?"}, {"response": 45, "author": "TIM", "date": "Thu, Nov 26, 1998 (00:51)", "body": "Hello, Riette, How are you doing this morning?"}, {"response": 46, "author": "riette", "date": "Thu, Nov 26, 1998 (01:24)", "body": "You got here first?? Damn, and I thought I was quick! Good early morning to you too. Did you have a good day?"}, {"response": 47, "author": "TIM", "date": "Thu, Nov 26, 1998 (02:01)", "body": "It was a so-so day, Riette. I sent you an email on it. Today will be better."}, {"response": 48, "author": "riette", "date": "Thu, Nov 26, 1998 (10:15)", "body": "I hope so too."}, {"response": 49, "author": "TIM", "date": "Thu, Nov 26, 1998 (17:04)", "body": "Riette, so far today is the best I've had in a long time! You know why."}, {"response": 50, "author": "riette", "date": "Fri, Nov 27, 1998 (01:09)", "body": "No idea! ha-ha! I had fun too."}, {"response": 51, "author": "TIM", "date": "Fri, Nov 27, 1998 (01:15)", "body": "Riette, I'm glad you did."}, {"response": 52, "author": "riette", "date": "Fri, Nov 27, 1998 (15:21)", "body": "How could I not???"}, {"response": 53, "author": "TIM", "date": "Fri, Nov 27, 1998 (15:36)", "body": "Riette, I never look for ways not to have fun. I'm more fun oriented."}, {"response": 54, "author": "riette", "date": "Sat, Nov 28, 1998 (00:44)", "body": "One shouldn't look for ways not to have fun! That's when that rut thing happens."}, {"response": 55, "author": "TIM", "date": "Sat, Nov 28, 1998 (00:52)", "body": "Truer words have never been spoken, Riette."}, {"response": 56, "author": "riette", "date": "Sun, Nov 29, 1998 (01:18)", "body": "Solomon - my REAL name, please! ha-ha!"}, {"response": 57, "author": "riette", "date": "Sun, Nov 29, 1998 (01:19)", "body": "Tim, I have to go already! I'm sorry - I'm visiting friends out in the sticks today, and they're expecting me in less than two hours; the girls are not even awake yet! But check your e-mail in a little while from now, will you?"}, {"response": 58, "author": "TIM", "date": "Sun, Nov 29, 1998 (01:31)", "body": "Of course I will Riette, have a nice trip. and enjoy the day. I will be gone 4-8pm your time."}, {"response": 59, "author": "riette", "date": "Mon, Nov 30, 1998 (01:18)", "body": "Where were you? In church....? ha-ha! Did you do your confessions like a good boy? What did you confess to?"}, {"response": 60, "author": "TIM", "date": "Mon, Nov 30, 1998 (01:24)", "body": "Actually, I did not stay long enough, Riette, something caused a fit of laughter and I had to leave."}, {"response": 61, "author": "riette", "date": "Mon, Nov 30, 1998 (01:24)", "body": "OH! I bet you just envied somebody else their sin, Tim!"}, {"response": 62, "author": "TIM", "date": "Mon, Nov 30, 1998 (01:24)", "body": "Riette, that is not possible. I mean what could possibly be better than..... food conference Main Menu"}]}, {"num": 4, "subject": "My kitchen", "response_count": 48, "posts": [{"response": 1, "author": "KitchenManager", "date": "Thu, Nov  7, 1996 (21:31)", "body": "Would ya'll rather hear about my kitchen at home or work? I'll take votes here or by e-mail. WER"}, {"response": 2, "author": "terry", "date": "Fri, Nov  8, 1996 (08:01)", "body": "Tossup. Both."}, {"response": 3, "author": "KitchenManager", "date": "Wed, Nov 20, 1996 (13:12)", "body": "Well, let's see. My kitchen at home is kind of piece meal, being converted from the former kitchen and part of the garage. We do have twenty linear feet of shelves for cookbooks which, unfortunately, is not enough. The color scheme is white and gray. More soon."}, {"response": 4, "author": "smckern", "date": "Tue, Nov 26, 1996 (20:56)", "body": "My kitchen is more a kitchenettw, with heaps of add-ins as I learn a new cuisine... the electronic wok, a coffee maker, grill... I lack a dishwasher but that's where the boyfriend earns the food he eats!!!"}, {"response": 5, "author": "Donna", "date": "Tue, Nov 26, 1996 (21:53)", "body": "Very small kitchen just fits the five of us. I pull the table in and out to seat the children. Only have room for a 18inch dishwasher,{would not be without it} very little counterspace of which my very large micro,toasteroven, food processor, stove in between takes up. One good thing I don't have to spend hours mopping the floor. It was very nice to hear from you Stephanie."}, {"response": 6, "author": "stacey", "date": "Tue, Sep 23, 1997 (12:14)", "body": "The kitchen in the new abode is pretty durn tiny. Copper tile on the walls and copper knobs. Hmmm... goes real well with all my stainless steel."}, {"response": 7, "author": "terry", "date": "Wed, Sep 24, 1997 (07:47)", "body": "Tell us more about your new abode and your kitchen, how is it laid out?"}, {"response": 8, "author": "stacey", "date": "Wed, Sep 24, 1997 (09:26)", "body": "1930s Art Deco, hacienda style home with arched walkways, hardwood floors and HUGE windows. Actually the kitchen is pretty much the low point -- functional but not luxurious. We do have a kitchen in the basement as well -- formerly used for canning! Odd setup but lots of character!"}, {"response": 9, "author": "terry", "date": "Wed, Sep 24, 1997 (19:27)", "body": "That's cool, a kitchen in the basement. That's cool that you have a basement at all, almost unheard of around Austin. Are there a lot of basements in your new neck of the woods?"}, {"response": 10, "author": "stacey", "date": "Thu, Sep 25, 1997 (09:27)", "body": "yup. The majority of the homes have basements. And DYK, basements Do NOT count in the square footage of a home! So our minimal sounding 1600 sf is really twoce the size when you count the basement room!"}, {"response": 11, "author": "terry", "date": "Thu, Sep 25, 1997 (18:54)", "body": "Wow, that's great. What else do you use that basement for?"}, {"response": 12, "author": "stacey", "date": "Fri, Sep 26, 1997 (09:12)", "body": "Can't tell you that... Just teasing! Brandon paints down there, laundry room, ironing room, storage..."}, {"response": 13, "author": "stacey", "date": "Fri, Oct 24, 1997 (12:37)", "body": "Best place I could think to post this... outside my kitchen window... I see snow! Yep, big, fat, fluffy wet flakes of sheer delight! Snow on my pumpkins that will hopefully turn into jack o lanterns tonight. Then I'll have plenty of pumpkin guts to start cooking with!! Gotta love roasted pumpkin seeds, pumpkin bread, pumpkin spice cake, baked pumpkin with butter and brown sugar..."}, {"response": 14, "author": "KitchenManager", "date": "Sat, Oct 25, 1997 (00:14)", "body": "Damn you, girl, damn you! WER"}, {"response": 15, "author": "terry", "date": "Sat, Oct 25, 1997 (09:03)", "body": "That does sound overly idyllic."}, {"response": 16, "author": "stacey", "date": "Mon, Oct 27, 1997 (09:38)", "body": "Shit... was I wrong. We got twenty-three inches of snow in under 36 hours. The blizzard of 1997 according to the powers that be. Completely snowed in on Saturday, so we split a case of beer with the neighbor and then went sledding! My kitchen is the warmest place in the house... after I roasted the pumpkin seeds (and we ate them all) I made cookies, I made pasta and I made a mess. The oven really warmed up the house though."}, {"response": 17, "author": "terry", "date": "Mon, Oct 27, 1997 (10:44)", "body": "Wow, I've seen the pictures of cars strewn about the Denver highways. You got hit big time."}, {"response": 18, "author": "stacey", "date": "Mon, Oct 27, 1997 (12:02)", "body": "yup. careful what you wish for..."}, {"response": 19, "author": "KitchenManager", "date": "Mon, Oct 27, 1997 (22:57)", "body": ".......... Can I get an Amen? WER"}, {"response": 20, "author": "stacey", "date": "Tue, Oct 28, 1997 (08:46)", "body": "AMEN."}, {"response": 21, "author": "katrina", "date": "Fri, Nov 28, 1997 (12:00)", "body": "Amen."}, {"response": 22, "author": "autumn", "date": "Mon, Jan 19, 1998 (23:07)", "body": "My kitchen is the size of a submarine galley, no kidding. I can open the fridge, oven, and dishwasher without taking a step. And by the way, basement kitchens are not real uncommon here in the East--they're usually for keeping kosher."}, {"response": 23, "author": "stacey", "date": "Tue, Jan 20, 1998 (18:20)", "body": "I too can open the refrigerator, stove and dishwasher from the same position, trouble is, the dishwasher doesn't have room to open if the refrigerator is open."}, {"response": 24, "author": "terry", "date": "Tue, Jan 20, 1998 (18:50)", "body": "Wow, I though I had a small kitchen."}, {"response": 25, "author": "autumn", "date": "Tue, Jan 20, 1998 (20:26)", "body": "We must have the same floor plan! My dishwasher & fridge can't be opened simultaneously either, and my fridge is even a side-by-side."}, {"response": 26, "author": "Wolf", "date": "Tue, Jan 20, 1998 (21:14)", "body": "You do have a small kitchen, Autumn!!! OK, mine is in the works of refacing and really looks like crap. Bob Vila would have a field day embarrassing me on tv. It's a galley, just twist around and you're either at the stove or sink. No counterspace. Can't open the fridge and dishwasher. Can't open the fridge and expect to get out of the kitchen either! The side with the stove has a new countertop (plus the new stove), new wallpaper, but old cabinets. Other side has painted cabinets (which have to be redone) and the old one piece glue down up the wall wood veneer counter- top/backsplash. No wallpaper there. Oh, and my new kitchen sink has been sitting in my bedroom for 3 years!! No basements here in Louisiana. You'd have to fight the alligators for the bogs!!"}, {"response": 27, "author": "stacey", "date": "Thu, Jan 22, 1998 (16:42)", "body": "Yum! Louisiana and kitchens... make me thing of good food!"}, {"response": 29, "author": "stacey", "date": "Fri, Jan 23, 1998 (09:11)", "body": "*giigle* oops!"}, {"response": 31, "author": "stacey", "date": "Mon, Jan 26, 1998 (09:35)", "body": "*smirk*"}, {"response": 32, "author": "KitchenManager", "date": "Wed, Feb 18, 1998 (23:56)", "body": ""}, {"response": 34, "author": "terry", "date": "Thu, Feb 19, 1998 (01:37)", "body": "Add a solarium dining room and convert the present dining room to dry goods storage and second fridge."}, {"response": 36, "author": "Wolf", "date": "Thu, Feb 19, 1998 (16:05)", "body": "everything. (hey! only named one thing!!) Wer, I think you'd like this--my new kitchen sink is still a sculpture in my bedroom. Oh, I would like to actually have a dining room!"}, {"response": 38, "author": "Wolf", "date": "Fri, Feb 20, 1998 (11:24)", "body": "not gonna go there, wer *grin*"}, {"response": 40, "author": "Wolf", "date": "Fri, Feb 20, 1998 (14:16)", "body": "just eat naked, don't hafta worry about it then *hehheh*"}, {"response": 42, "author": "Wolf", "date": "Fri, Feb 20, 1998 (14:29)", "body": "that would be an interesting article of clothing to be had, for sure :)"}, {"response": 44, "author": "Wolf", "date": "Fri, Feb 20, 1998 (21:25)", "body": "suppose it would be easy to whip one up, can't guarantee you'd be on the runways for the spring/summer season, but who knows! look at the junk they parade there now!!"}, {"response": 46, "author": "riette", "date": "Thu, May 28, 1998 (13:03)", "body": "Swiss kitchens stink! They're all the size of a loo, but with fewer luxuries . . ."}, {"response": 47, "author": "jgross5", "date": "Thu, May 28, 1998 (14:40)", "body": "how true..."}, {"response": 48, "author": "riette", "date": "Thu, May 28, 1998 (14:43)", "body": "How do you know?!?!"}, {"response": 49, "author": "jgross5", "date": "Thu, May 28, 1998 (14:50)", "body": "Bern is my hometown. I learned how to build loos and kitchens there. I miss it so. Maybe tomorrow I'll go back there and bring along a longhorn steer. I'm quite the vagabond, y'know, but would that be a bum steer?"}, {"response": 50, "author": "riette", "date": "Thu, May 28, 1998 (14:56)", "body": "You've lost me. You're not really from Bern, are you?! Because I couldn't bear the thought of having ranted on about the Swiss while sitting on his lap on a bouncing couch! Oh God, I'm so sorry, Jim!"}, {"response": 51, "author": "jgross5", "date": "Thu, May 28, 1998 (16:03)", "body": "I shouldn't have said that. Because there was a second hometown I had. Tsumeb. I'll give ya the big lowdown on it, if you have time. See, okay, this is different, but I'm just so used to it cuz it happened to me. My parents were arms smugglers. They sold prostheses on the black market for an artificial limb company. And well, not that I wanted this or had any say in the matter, but mom & dad would go back and forth between Bern and Tsumeb just all the time. From the age of like 0 to 13, I probably didn't stay in either city for more than 3 weeks at a time, going back & forth, back & forth, back & forth, back & forth, back & forth, back & forth, you get the idea. It happened a lot. I really want, Riette, for you to see Namibia some day. You'd fall in love with it, especially out in the country. My parents would let me roam by myself for days in Etosha National Park. That sure beat Bern all to hell. I wish we could talk sometime."}, {"response": 52, "author": "riette", "date": "Thu, May 28, 1998 (17:18)", "body": "Oh, you are infuriating!! I was actually worried all evening that I might have offended you - I mean, with your name being Gross and everything! I won't go see Namibia with you now, even if you payed me in sexual favours! And anyway, I'm not sure I'd like Namibia at all. It sounds like the arse of the world . . . is it a town somewhere in Texas? What does it look like there? Come, lure me your way . . ."}, {"response": 53, "author": "KitchenManager", "date": "Wed, Jun  3, 1998 (14:40)", "body": "aww, Riette, don't you know Texas is just a state of mind?"}, {"response": 54, "author": "stacey", "date": "Wed, Jun  3, 1998 (15:09)", "body": "yeeeeee haaaaaw!"}, {"response": 55, "author": "riette", "date": "Wed, Jun  3, 1998 (16:12)", "body": "The more I see of Jim the more sense that statement makes."}, {"response": 56, "author": "terry", "date": "Wed, Sep 23, 1998 (13:15)", "body": "I am actually in the process of building a new kitchen in the cottage in Cedar Creek, now that Mahalene's onboard and wants to live there someday, I'm sure she'll have some suggestions."}, {"response": 57, "author": "MarciaH", "date": "Thu, Nov 25, 1999 (19:17)", "body": "I'd like to know more about a \"work\" kitchen mentioned in Response 1 Please. food conference Main Menu"}]}, {"num": 40, "subject": "Seafood", "response_count": 107, "posts": [{"response": 1, "author": "KitchenManager", "date": "Thu, Dec 10, 1998 (23:20)", "body": "People for the Ethical Treatment of Animals announced a move to persuade restaurants to change the word \"seafood\" to \"sea animals\" to raise awareness of fish as \"conscious individuals who treasure their lives as they struggle to survive.\" That, of course, would be the first step to persuading consumers to pass on the pompano, the organization hopes."}, {"response": 2, "author": "terry", "date": "Fri, Dec 11, 1998 (00:02)", "body": "How about sea folks, that's even friendlier, warmer and cuddlier."}, {"response": 3, "author": "stacey", "date": "Fri, Dec 11, 1998 (09:29)", "body": "sea creatures just doesn't cut it eh?"}, {"response": 4, "author": "KitchenManager", "date": "Fri, Dec 11, 1998 (09:58)", "body": "guess not...and: More than three dozen restaurants banded together to boycott swordfish during '98 to allow the species to recover from overfishing. But in the year of the steak, the drive had its detractors. Even if swordfish were not as easy to cook as sirloin, some opponents said the fish was in no danger of extinction."}, {"response": 5, "author": "PT", "date": "Fri, Dec 11, 1998 (11:27)", "body": "I like seafood boycotts. Drives the prices down, and I can afford to eat more of it."}, {"response": 6, "author": "KitchenManager", "date": "Fri, Dec 11, 1998 (11:44)", "body": "The problem that arose with the swordfish was that the average size of each fish harvested had dropped so much that fish below mating size were being harvested as their weren't enough adults to go around..."}, {"response": 7, "author": "KitchenManager", "date": "Fri, Dec 11, 1998 (11:49)", "body": "oops, typo..."}, {"response": 8, "author": "PT", "date": "Fri, Dec 11, 1998 (11:57)", "body": "Sorry, I had no idea that they were in danger."}, {"response": 9, "author": "stacey", "date": "Fri, Dec 11, 1998 (12:00)", "body": "has the situation improved?"}, {"response": 10, "author": "KitchenManager", "date": "Fri, Dec 11, 1998 (12:02)", "body": "The ban was called for by Chef2000, which I have yet to find on the web so if anyone knows their url... They were on the way to being in danger...I think that is why only a one year ban was called for, and that year is almost up... I'll keep my eye out for updates!"}, {"response": 11, "author": "KitchenManager", "date": "Fri, Dec 11, 1998 (12:04)", "body": "Stace, slippin' in between us like that! btw, Tim, what's your favorite seafood? Stace, your's would be all, right?"}, {"response": 12, "author": "PT", "date": "Fri, Dec 11, 1998 (12:07)", "body": "My favorite is lobster."}, {"response": 13, "author": "KitchenManager", "date": "Fri, Dec 11, 1998 (12:11)", "body": "I understand why a lot of people like it, but for my personal tastes both it and crab are over rated...at least that leaves more for everyone else..."}, {"response": 14, "author": "stacey", "date": "Fri, Dec 11, 1998 (12:18)", "body": "wer, you ever had lobster fresh outta the lobster trap and into the pot on the East Coast (New England)?? It could possibly change your mind! My fave is, hmm... well there's salmon oooh and tuna (seared and rawish!) gotta love cajun catfish oh heck how about crawfish!! Halibut, with the right kind of marinade is AMAZING! not too big on cod. There. That's a better question (or easier answer) What's Stacey's least fave seafood... COD! Ahem... sorry bout that. *grin*"}, {"response": 15, "author": "KitchenManager", "date": "Fri, Dec 11, 1998 (12:29)", "body": "and no, I haven't lobster in the prepared in the manner of which you speak..."}, {"response": 16, "author": "stacey", "date": "Fri, Dec 11, 1998 (13:47)", "body": "a whole different breed of sea 'animal' as far as I'm concerned!"}, {"response": 17, "author": "PT", "date": "Fri, Dec 11, 1998 (14:30)", "body": "I really like all seafood, It's just that lobster is a favorite. The only place I will eat lobster is in the Northeast. They ship the culls down here."}, {"response": 18, "author": "MarciaH", "date": "Sun, Jul  4, 1999 (22:05)", "body": "Wer, you have to eat it in Maine, you have to dine at picnic tables with newspapers for table cloths, and it is mandatory for partakers to wear bibs. Bathing afterward is recommended!"}, {"response": 19, "author": "MarciaH", "date": "Sun, Jul  4, 1999 (22:10)", "body": "Mahimahi is also very good. Any pelagic fish is - not full of bones and most delightful to the palate."}, {"response": 20, "author": "terry", "date": "Tue, Jul  6, 1999 (07:36)", "body": "Mahimahi, sounds exotic. I see this as a menu choice from time to time, how does it compare with more familiar fish like trout or salmon, which I usually end up ordering."}, {"response": 21, "author": "KitchenManager", "date": "Tue, Jul  6, 1999 (15:23)", "body": "it's firm flesh...but not as much so as shark or swordfish..."}, {"response": 22, "author": "stacey", "date": "Tue, Jul  6, 1999 (16:35)", "body": "less firm than tuna steaks too not very fishy (i suppose that could be phrased..\"very mild\")"}, {"response": 23, "author": "MarciaH", "date": "Wed, Jul  7, 1999 (14:55)", "body": "Mahimahi is the Hawaiian word for the fish the rest of the English-speaking world calls Dolphin fish (not to be confused with Flipper!) It is much more fine-textured and moist than any species of very large ocean fishes, less fishy, too. That, and the fact that they are pretty small in comparison makes them most costly to consume - but definitely worth it! If you are considering ordering it, ask if it has been frozen. It really matters in this case! When I first moved to Hawaii I bought a huge chunk of fresh Marlin. It was wonderful, but the meat was so dense we could not get our teeth through it. Most frustrating. My kindly neighbor told me they grate the older tougher fish and press it through cheesecloth to make fishcake, Japanese style."}, {"response": 24, "author": "riette", "date": "Tue, Jul 13, 1999 (12:58)", "body": "DOLPHIN fish? You can EAT dolphins? WOW! How does it taste?"}, {"response": 25, "author": "MarciaH", "date": "Tue, Jul 13, 1999 (17:03)", "body": "Dolphin FISH tastes wonderful - light, delicate and moist. Dolphin MAMMAL is not on my menu. I do not even know of anyone who would eat one - or would admit to it, at any rate. If I find one, like about the Jellyfish, I will report back immediatly!"}, {"response": 26, "author": "KitchenManager", "date": "Tue, Jul 13, 1999 (19:00)", "body": "I'm sure dolphin the mammal is served somewhere in Japan..."}, {"response": 27, "author": "MarciaH", "date": "Tue, Jul 13, 1999 (20:30)", "body": "You can count on that, but they also eat Fugu. It is unfortunate someone named the Mahimahi as they did. Most places now it is called by the Hawaiian name so people do not think they are ordering Flipper for dinner. BTW, if they do not stop eating everything they can get their hands on dolphinwise, they will cease to exist anywhere!"}, {"response": 28, "author": "riette", "date": "Wed, Jul 14, 1999 (13:27)", "body": "Dolphins probably taste pretty good. It's more the idea of eating a creature that's more intelligent than some humans that turns me off. (Not you, Wer!! \ufffdgrin\ufffd)"}, {"response": 29, "author": "MarciaH", "date": "Wed, Jul 14, 1999 (13:40)", "body": "Wer is in an entirely different food group!(We shall not discuss this delicate subject here)...pretty good? What does it resemble? Oh, and BTW, Welcome back. We missed you, Ree!"}, {"response": 30, "author": "riette", "date": "Thu, Jul 15, 1999 (09:51)", "body": "Thanks, Marcia. That's really kind. I think Wer can only be clasified as 'mafio tiramisuculus'..."}, {"response": 31, "author": "MarciaH", "date": "Thu, Jul 15, 1999 (11:09)", "body": "Please, for the isolated Lady in Hawaii, please explain Tiramisu to me. I have heard of it but have no idea what it is."}, {"response": 32, "author": "stacey", "date": "Thu, Jul 15, 1999 (12:39)", "body": "think edible orgasm..."}, {"response": 33, "author": "MarciaH", "date": "Thu, Jul 15, 1999 (12:52)", "body": "thinking....*grin*"}, {"response": 34, "author": "KitchenManager", "date": "Thu, Jul 15, 1999 (13:24)", "body": "try a Marsala custard layered with espresso soaked ladyfingers and garnished with chocolate covered espresso beans... (that's a short description of mine, anyway...)"}, {"response": 35, "author": "MarciaH", "date": "Thu, Jul 15, 1999 (13:41)", "body": "OK, thanks! I used to help my Mom make that under a totally different name. We did not garnish with what you use - they were not available that I know of. We used curls (potato peeler) of semi-sweet and bitter chocolate instead."}, {"response": 36, "author": "riette", "date": "Fri, Jul 16, 1999 (16:17)", "body": "I don't think I've ever had the Tiramisu 'edible orgasm'. Only the Scottish one, called (honest to God), 'spotted dick'."}, {"response": 37, "author": "MarciaH", "date": "Fri, Jul 16, 1999 (16:47)", "body": "Had both, liked the Scottish one best. How about a trifle (the biggest misnomer in the universe if you have to make it.)"}, {"response": 38, "author": "MarciaH", "date": "Fri, Jul 16, 1999 (16:50)", "body": "I think now that I must find someone who can make me an edible orgasm. That is too incredible to miss, I am sure. I cannot die until I have had this experience (which just make me immortal!)"}, {"response": 39, "author": "terry", "date": "Fri, Jul 16, 1999 (19:48)", "body": "Leave it to our ree reee to have, uh, \"spotted dick\". See Jane see. See spotted dick run. And just what is, dare I ask . . ."}, {"response": 40, "author": "MarciaH", "date": "Fri, Jul 16, 1999 (20:05)", "body": "Ree, is it not raisins which are added to the mex which cause it to be thus named (as far as the spots go...)? Not even going to guess about the rest of the name..."}, {"response": 41, "author": "MarciaH", "date": "Fri, Jul 16, 1999 (20:07)", "body": "...actually sounds somewhat painful and highly contageous...!"}, {"response": 42, "author": "terry", "date": "Fri, Jul 16, 1999 (22:51)", "body": "Changing subject, I had some wonderful catfish at Central Market tonight, superb!"}, {"response": 43, "author": "riette", "date": "Sat, Jul 17, 1999 (00:45)", "body": "Well, spotted dick just looks like a dick with measles, doesn't it? It's a hot, sweet sort of pudding, Terry. And, I daresay most Scottsmen regard it with a look of envy when the wife orders it. Marcia, TRIFLE!!!! I adore trifle! And sticky toffee pudding!! Oh God, this is the wrong topic! But I haven't had fish for ages and ages. You don't really get good fish in Switzerland."}, {"response": 44, "author": "terry", "date": "Sat, Jul 17, 1999 (07:51)", "body": "Where do you have to go in your part of the world to get good fish? Norway?"}, {"response": 45, "author": "MarciaH", "date": "Sat, Jul 17, 1999 (12:08)", "body": "Lots of Deep lakes around Switzerland. Do you get much fresh water fish? I am sure imported stuff like Scottish Salmon at a price...! We just need a dip-net for dinner here."}, {"response": 46, "author": "riette", "date": "Sat, Jul 17, 1999 (15:52)", "body": "Yes, we do get fresh water fish here, but I've never taken a liking to it. I'm used to the different kinds of salt water fish that you get on the west African coast - snoek, steenbra, kabeljou, and so on. There is just no comparison. Also, I'm not prepared to pay fifty bucks for a thing that travelled a thousand miles just to get to the market, let alone stay in their freezers for a further few weeks. That's not for me."}, {"response": 47, "author": "autumn", "date": "Sun, Jul 18, 1999 (13:23)", "body": "A dick is a bread pudding; the spotted part's the raisins. When my mom picked us up at the airport on a trip back from London I announced, \"S. got spotted dick in England!\" To which my mother responded, with a raised eyebrow, \"Is it catching?\" We think we are soooo funny when we're together!"}, {"response": 48, "author": "terry", "date": "Sun, Jul 18, 1999 (14:52)", "body": "Was she wearing her steenbra?"}, {"response": 49, "author": "riette", "date": "Sun, Jul 18, 1999 (15:06)", "body": "Very funny, sir. Autumn, at least she didn't ask whether it was 'cunt-agious'. SORRY; WEBMASTER!!! I just couldn't resist that one!!"}, {"response": 50, "author": "MarciaH", "date": "Sun, Jul 18, 1999 (15:14)", "body": "*giggle* Yes, I can see the remorse all over everyone's face.*giggle* Autumn, has your mother been lurking about?! How funny!"}, {"response": 51, "author": "KitchenManager", "date": "Sun, Jul 18, 1999 (15:16)", "body": "I see nothing, I hear nothing..."}, {"response": 52, "author": "riette", "date": "Mon, Jul 19, 1999 (03:00)", "body": "---and I shall say no more. Admit it, William, you LOVED that one! Didn't ya?"}, {"response": 53, "author": "MarciaH", "date": "Mon, Jul 19, 1999 (12:51)", "body": "Selective deafness and blindness has served us all well from time to time."}, {"response": 54, "author": "stacey", "date": "Mon, Jul 19, 1999 (14:34)", "body": "oh my!"}, {"response": 55, "author": "MarciaH", "date": "Mon, Jul 19, 1999 (15:00)", "body": "Has anyone tried Fugu? (yup, Stacey, it is a talent I have developed to survive in a cutthroat academic world.)"}, {"response": 56, "author": "riette", "date": "Mon, Jul 19, 1999 (15:37)", "body": "What tha fug(u)?!"}, {"response": 57, "author": "MarciaH", "date": "Mon, Jul 19, 1999 (16:39)", "body": "You're not going to believe this, but in very expenive restaurants in Japan they serve this dish. It is the flesh of a reef which has such toxic organs that if it is incorrectly prepared will kill you - dead! It is a macho thing - it is no better than any other bony reef fish, but it is the excitement...or something!"}, {"response": 58, "author": "stacey", "date": "Mon, Jul 19, 1999 (17:07)", "body": "... or something!"}, {"response": 59, "author": "MarciaH", "date": "Mon, Jul 19, 1999 (18:10)", "body": "Ya Know, they drink powdered rhino horns over there as an aphrodesiac. If they can not tell the difference between bladder irritation and excitement, perhaps they get off on toxic organs. I do not think I want to do the research on that."}, {"response": 60, "author": "KitchenManager", "date": "Mon, Jul 19, 1999 (22:42)", "body": "that means I have to... and, I think Ree has been kidnapped and replaced with a nonperfect clone as she called me William... can't recall the last time anyone on here did that..."}, {"response": 61, "author": "MarciaH", "date": "Mon, Jul 19, 1999 (22:48)", "body": "Uh.....No, you do not!...( she and I have been playing today)"}, {"response": 62, "author": "KitchenManager", "date": "Mon, Jul 19, 1999 (22:51)", "body": "(be careful...both of you)"}, {"response": 63, "author": "MarciaH", "date": "Mon, Jul 19, 1999 (23:11)", "body": "*grin* Promise! *big smile* We'll be careful...*grin*"}, {"response": 64, "author": "KitchenManager", "date": "Mon, Jul 19, 1999 (23:14)", "body": "(don't like the sound of that...)"}, {"response": 65, "author": "MarciaH", "date": "Mon, Jul 19, 1999 (23:24)", "body": "William...don't you trust me?"}, {"response": 66, "author": "riette", "date": "Tue, Jul 20, 1999 (01:06)", "body": "Nonperfect clone indeed! \ufffdsulk\ufffd"}, {"response": 67, "author": "KitchenManager", "date": "Tue, Jul 20, 1999 (11:01)", "body": "Look, Ree, you've started a trend! (how much is it gonna take to make up?)"}, {"response": 68, "author": "autumn", "date": "Tue, Jul 20, 1999 (11:14)", "body": "Toxic food on purpose ? Why not just hire snipers to pick you off as you approach the restaurant?"}, {"response": 69, "author": "aschuth", "date": "Tue, Jul 20, 1999 (12:01)", "body": "Beg your pardon? Did you just call me, Mrs. Moore? Alexander Resident ***Censored, But Willing To Do Anything To Get This Spell-Thing Worked out***, The Spring"}, {"response": 70, "author": "stacey", "date": "Tue, Jul 20, 1999 (12:12)", "body": "WOULD YOU STOP IT WITH THE FRUSTRATING EPILOGUES BEHIND YOUR NAME PLEASE (unless of course you are willing to spell out all the blather and tell me what in the hell you are so preturbed about!!!)"}, {"response": 71, "author": "MarciaH", "date": "Tue, Jul 20, 1999 (12:51)", "body": "*lol* Autumn! That is probably quicker than the lingering death and paralysis that goes along with a mis-prepared Fugu. I like your idea. Too funny!!!"}, {"response": 72, "author": "riette", "date": "Tue, Jul 20, 1999 (13:08)", "body": "LOL!!! (Wer, many a kind word will help, but grovelling will work fastest!)"}, {"response": 73, "author": "KitchenManager", "date": "Thu, Jul 29, 1999 (12:31)", "body": "Here's the sauce I promised, amounts are approximate as I have never made it with measuring devices, and should be enough for two fillets... 3 tablespoons butter 3/4 cup heavy cream 1 tablespoon Green Tabasco (or more to taste) 1 tablespoon lime juice (or more to taste) 1/4 cup frozen peas, thawed 1/2 jalapeno, slivered 1/8 teaspoon ground black pepper 1/8 teaspoon ground white pepper 1/2 teaspoon granulated garlic 1 can lump crab meat (or fresh, amount to suite yourself) Place all the liquid ingredients in saute pan along with the spices, and reduce by a third. Add peas and jalapeno and lumb crab, continue cooking until sauce is desired consistency. That's it."}, {"response": 74, "author": "MarciaH", "date": "Thu, Jul 29, 1999 (14:10)", "body": "Thank you, Dear!"}, {"response": 75, "author": "riette", "date": "Thu, Aug  5, 1999 (08:21)", "body": "And what about the grovelling?"}, {"response": 76, "author": "MarciaH", "date": "Thu, Aug  5, 1999 (10:56)", "body": "I did it for you while you were on hiatus (wherever that is!)...besides, fresh fish does not keep all that well in the hot summer. We needed the recipe. BTW, any suggestions, William, for the sort of fish we should use? You mentioned fillets, which probably does not mean Shark or Marlin unless you at least double the recipe...trout perhaps? Halibut? Menini? Mempachi?"}, {"response": 77, "author": "KitchenManager", "date": "Fri, Aug  6, 1999 (13:42)", "body": "I've only done it with flounder, but it should go with any mild white fish"}, {"response": 78, "author": "MarciaH", "date": "Fri, Aug  6, 1999 (13:45)", "body": "Ok, thanks!"}, {"response": 79, "author": "MarciaH", "date": "Mon, Oct 18, 1999 (21:45)", "body": "I \"experienced\" a green fish sauce on Ahi (Yellowfin Tuna), but instead of crab they used fresh mushrooms. I also think they used lemon juice rather than lime juice, which is not nearly as pleasant. Actually, checking the posted recipe here with the taste of the one I had...there was very little but the heavy cream and garlic in common. I am sure I would have enjoyed the one here more than the one I had...!"}, {"response": 80, "author": "MarciaH", "date": "Mon, Oct 18, 1999 (21:48)", "body": "(Does everyone know that a flounder (and a sole) start out like regular-looking fish?! Somewhere during their development into adulthood one eye starts to migrate and the shape changes into what eventually becomes a flat fish...!)"}, {"response": 81, "author": "Isabel", "date": "Tue, Oct 19, 1999 (12:31)", "body": "I'm HUNGRY! Oh, eh, sorry...."}, {"response": 82, "author": "riette", "date": "Wed, Oct 20, 1999 (05:59)", "body": "That's weird though, isn't it? Marcia, why would a fish that looks like a regular fish evolve like that? What in nature created the need, do you think?"}, {"response": 83, "author": "aschuth", "date": "Wed, Oct 20, 1999 (11:03)", "body": "Mebbe they all was paranoid and wanted their backs to a wall, and still see all that'S going on... And try to get your back to the wall in the ocean! That oughto have kept 'em busy, no?"}, {"response": 84, "author": "MarciaH", "date": "Wed, Oct 20, 1999 (15:09)", "body": "Actually they are bottom-dwellers who wriggle down into the silt so just their eyes are peeking out. I suspect that as young fish they needed more to eat than they would have gotten if they had been born flat...and as they matured they evolved into what we now have...interesting evolution!"}, {"response": 85, "author": "riette", "date": "Thu, Oct 21, 1999 (13:20)", "body": "Cool! Recently they had a 3-D nature series on tv, and the fish one was great. I think those flat fish were in it too - hiding from sharks as well as their own prey. Would that be right? I love those 3-d things. Why don't they have those cinemas anymore?"}, {"response": 86, "author": "MarciaH", "date": "Thu, Oct 21, 1999 (13:31)", "body": "Yes, that is their defense mechanism and their stealth quality for stalking prey. Pretty neat, isn't it. Have not seen anthing 3-D but I'll bet it is great for fish and reef stuff."}, {"response": 87, "author": "MarciaH", "date": "Thu, Oct 21, 1999 (13:35)", "body": "Don't know why they no longer show 3-D movies in theaters. I guess it was a fad. They tried it on television and it worked a bit...but it was still blurry!"}, {"response": 88, "author": "riette", "date": "Sun, Oct 24, 1999 (13:03)", "body": "I WISH they'd bring it back. I must have just missed it, and by the time they bring it back I'll probably so old there'll be cataracts over my eyes, and I'll STILL not be able to see it!"}, {"response": 89, "author": "MarciaH", "date": "Sun, Oct 24, 1999 (14:28)", "body": "They do from time to time here for novelty's sake and nostalgia...You shall not have cataracts. But even if you do, by the time you get them they will remove the cloudy lens and replace it with an artificial one like they do now, in out-patient surgery. It is not as dire as one might think!"}, {"response": 90, "author": "MarciaH", "date": "Sun, Oct 24, 1999 (14:29)", "body": "I guess we are on topic with this discussion - it falls under the category of \"see food\"..."}, {"response": 91, "author": "aschuth", "date": "Mon, Oct 25, 1999 (16:04)", "body": "I see..."}, {"response": 92, "author": "riette", "date": "Tue, Oct 26, 1999 (03:36)", "body": "ha-ha! Good one! You know what, I had a fishy dishy in the Swiss mountains this weekend. It was a little surreal, but very good. Just don't ask me what it was!"}, {"response": 93, "author": "autumn", "date": "Tue, Oct 26, 1999 (19:24)", "body": "Did you go with Chris?"}, {"response": 94, "author": "riette", "date": "Wed, Oct 27, 1999 (02:51)", "body": "No, just me and the girls."}, {"response": 95, "author": "MarciaH", "date": "Wed, Oct 27, 1999 (16:02)", "body": "I know you said not to ask you what it was. but...what was it? crab? lobster? sea urchin? fish? eel? other?"}, {"response": 96, "author": "autumn", "date": "Wed, Oct 27, 1999 (22:20)", "body": "Oh, now I know all about it from the travel conf..."}, {"response": 97, "author": "riette", "date": "Thu, Oct 28, 1999 (05:15)", "body": "It was DEFENITELY a fish, Marcia. It was battered, and there was a sort of nut sauce all over it. Wundafool! And we had fondue. Country folk REALLY know how to make fondue!"}, {"response": 98, "author": "terry", "date": "Thu, Oct 28, 1999 (08:45)", "body": "How do you make fondue, Ree Head?"}, {"response": 99, "author": "riette", "date": "Thu, Oct 28, 1999 (12:48)", "body": "First you get the cheese mixture from a good cheese shop - only 'rezent', you know, STRONG cheese. You stick it in the pot, put it on the stove. You add af good fondue wine - to cover about 2 cm of the bottom of the pot. Then you wait until the whole thing melts and forms a big sort of clump in the bottom. Then you mix a spoonful of mais powder with a (kirsch) glass full of kirsch. That binds the fondue. You stir it until it's smooth, add a heap of mixed pepper and nutmeg, and there you go! Apart f om bread you can dip potatoes (the smaller, the better they taste with cheese), raw button mushrooms, pickles, olives - all of those things are great with the bread and fondue."}, {"response": 100, "author": "terry", "date": "Thu, Oct 28, 1999 (13:55)", "body": "rezent, what's that wee?"}, {"response": 101, "author": "riette", "date": "Fri, Oct 29, 1999 (10:32)", "body": "Wee? Really, you MUST stop this flattering, Mr Walhus! ha-ha, NO, rezent cheese is just very strong cheese. Is there a word for that in English?"}, {"response": 102, "author": "terry", "date": "Fri, Oct 29, 1999 (13:15)", "body": "pungent?"}, {"response": 103, "author": "MarciaH", "date": "Fri, Oct 29, 1999 (13:32)", "body": "Rat cheese - strong cheddar which will eat the insides of your mouth before you eat the cheese?"}, {"response": 104, "author": "riette", "date": "Sat, Oct 30, 1999 (01:04)", "body": "ha-ha! Nice description! With the Swiss it starts by biting off their tongues ..."}, {"response": 105, "author": "MarciaH", "date": "Mon, May 15, 2000 (11:39)", "body": "Salmon Mousse Ingredients: -2 small tins pink salmon -150ml double cream -1 x small tin prawns -1 tablespoon mayonnaise -75g butter -35g aspic -cayenne pepper -275ml hot water -2 egg whites (whisked) Method: Flake all fish - mash with a fork. Add softened butter. Season to taste. Whisk cream and fold in with mayonnaise. Dissolve aspic in hot water - when cool, stir into mixture. Whisk egg whites and fold into mixture. Transfer to an attractive serving dish. Place in fridge to cool. To serve - Dress with slices of lemon, and a sprinkling of fresh coriander leaves. Prepare thin buttered triangles of organic wholemeal bread."}, {"response": 106, "author": "MarciaH", "date": "Fri, May 19, 2000 (16:30)", "body": "Chilli Prawns Served With Basmati Rice Here's a simple supper dish for 2 people. Ingredients: -225g fresh prawns -1x2cm hot green chili pepper (whole) -1 tablespoon oil -2 cloves crushed garlic -2 medium onions chopped -Squeeze of fresh lemon juice -1x400g tin Italian chopped tomatoes -Salt to taste -Black or green olives (halved) as garnish to taste Heat oil in saucepan and add chopped onion and garlic and simmer to soften. Add the tin of chopped tomatoes. Drop in the hot chili (whole). Leave to simmer gently and allow mixture to just thicken. Add the prawns and heat through approximately 5 minutes. Check for chili strength and flavour. Adjust if necessary. Remove the whole green chili unless one of you has a particular taste for this. Serve on a bed of basmati rice. Dress with the halved olives. Squeeze fresh lemon juice over each serving and enjoy! Serves 2"}, {"response": 107, "author": "MarciaH", "date": "Thu, May 25, 2000 (01:26)", "body": "Fish Facts: Mahi Mahi To paraphrase David Letterman, mahi mahi could be considered \"The fish so nice they named it twice!\". -Often called dolphinfish, the Hawaiians gave it the name mahi mahi to avoid any confusion with the unrelated dolphin, which is a marine mammal. It is also referred to in some recipes as Dorado. -Mahi mahi is found in the warm waters of the tropics. It is prized for its rich, full flavor. The firm texture makes it easy to cut into steaks or fillets. -Grilling or broiling are the best ways to prepare this fish. It can also be enjoyed baked, steamed, or even in chowders. The full flavor stands up well to strong spices like garlic and spicy peppers. food conference Main Menu"}]}, {"num": 41, "subject": "Traditions", "response_count": 33, "posts": [{"response": 1, "author": "KitchenManager", "date": "Wed, Dec  9, 1998 (22:59)", "body": "The Tradition of the Wishbone Ever wonder where the wishbone breaking contest came from? It's a tradition dating back to Etruscans in 322 B.C. And it started with a hen, not a turkey. Back then, when someone wanted an egg he waited for the hen to announce the coming of her product. This led to the belief that the hen could tell the future. If a man wanted to receive an answer to a question, he would draw a circle on the ground and divide it into the 24 letters of the alphabet. Grains of corn were placed in each section, and the cock or hen was led into the circle and then set free. It was believed that the fowl would spell out words or symbols by picking up kernels of corn from the different sections. After writing the message, the fowl was sacrificed to a special diety and its collarbone was hung out to dry. Then, you'd get to make a wish on the bone. Once dry, two other people got a chance to make a wish by snapping the dried bone with each one pulling on an end. The person with the larger end of the bone got the wish--and it became known as a \"lucky break.\""}, {"response": 2, "author": "PT", "date": "Thu, Dec 10, 1998 (01:29)", "body": "Not so lucky for the fowl."}, {"response": 3, "author": "riette", "date": "Thu, Jan 14, 1999 (13:08)", "body": "Lucky for the foul..."}, {"response": 4, "author": "PT", "date": "Fri, Jan 15, 1999 (17:07)", "body": "I had to look at that twice. I'm glad I did. You are so right."}, {"response": 5, "author": "riette", "date": "Sat, Jan 16, 1999 (06:15)", "body": "That happens sometimes! ha-ha!"}, {"response": 6, "author": "PT", "date": "Sat, Jan 16, 1999 (13:01)", "body": "That happens quite a lot of the time."}, {"response": 7, "author": "KitchenManager", "date": "Sun, Jan 17, 1999 (02:09)", "body": "to some, I suppose..."}, {"response": 8, "author": "riette", "date": "Mon, Jan 18, 1999 (01:57)", "body": "Not me!"}, {"response": 9, "author": "terry", "date": "Mon, Jan 18, 1999 (08:00)", "body": "Said the little red hen."}, {"response": 10, "author": "KitchenManager", "date": "Mon, Jan 18, 1999 (21:49)", "body": "shoudn't that be, \"Said the little Ree hen.\"???"}, {"response": 11, "author": "terry", "date": "Tue, Jan 19, 1999 (08:23)", "body": "Indeed it should."}, {"response": 12, "author": "autumn", "date": "Sat, Jan 23, 1999 (17:54)", "body": "(*cough*) I think that's, \"Not I\"..."}, {"response": 13, "author": "riette", "date": "Tue, Jan 26, 1999 (10:08)", "body": "ha-ha!!! Okay, okay.....\ufffdclearing throat importantly\ufffd 'Not I, said the fat, ugly, Ree hen.' (She's having her period....)"}, {"response": 14, "author": "terry", "date": "Tue, Jan 26, 1999 (10:23)", "body": "Oh oh, she's on the rag."}, {"response": 15, "author": "KitchenManager", "date": "Mon, Mar 29, 1999 (23:28)", "body": "and what a tradition THAT is! (attempting to return to topic, don't ya know...)"}, {"response": 16, "author": "autumn", "date": "Wed, Mar 31, 1999 (10:08)", "body": "In that vein, let's share our traditions for the upcoming Easter holiday. It's a fact, Easter can't come without Peeps."}, {"response": 17, "author": "KitchenManager", "date": "Thu, Apr  1, 1999 (00:29)", "body": "YES!!!"}, {"response": 18, "author": "riette", "date": "Tue, Apr 27, 1999 (03:58)", "body": "It seems Easter came AND went without Peeps."}, {"response": 19, "author": "stacey", "date": "Tue, Apr 27, 1999 (10:02)", "body": "I had some"}, {"response": 20, "author": "KitchenManager", "date": "Tue, Apr 27, 1999 (21:54)", "body": "and you know I did!"}, {"response": 21, "author": "MarciaH", "date": "Fri, Jul  2, 1999 (23:56)", "body": "Anyone interested in Hawaiian and/or local food traditions? That should not be farther OT than some of the above, and I am afraid I bore them with my Luau on Drool 113."}, {"response": 22, "author": "KitchenManager", "date": "Sat, Jul  3, 1999 (01:25)", "body": "sure!"}, {"response": 23, "author": "terry", "date": "Sat, Jul  3, 1999 (01:38)", "body": "Souds fascinating, please proceed."}, {"response": 24, "author": "KitchenManager", "date": "Sat, Jul  3, 1999 (02:59)", "body": "oh, puhleeze proceed!"}, {"response": 25, "author": "MarciaH", "date": "Sat, Jul  3, 1999 (14:41)", "body": "Uh...sure! (you wrote your request for me to proceed last night my time and I am just seeing it now at 7:30 am...Puhleeze indeed!) Kinda out of the season for this, but one of the most tradition-bound ethnic groups here are Japanese-Americans. In preparation for the New Year (when everyone becomes a year older, no matter when their birthday is), they boil up huge vats of mochi rice which is very high in gluten. They then put it into what appears to be a hollowed-out tree trunk and pound it for hours and hours with a wooden mallet until it is a thick uniform mass. This is rolled into dome-shaped \"cakes\" and decorated with red veggi dye and tangerine leaves. It is left on the house altar for several days for good luck then eaten either plain or with cream and sugar. It is an acquired taste. Baby luau next"}, {"response": 26, "author": "autumn", "date": "Sun, Jul  4, 1999 (00:37)", "body": "I love mochi rice, especially in amazake shakes, yummy!!!"}, {"response": 27, "author": "MarciaH", "date": "Sun, Jul  4, 1999 (01:06)", "body": "You, indeed, know of what you speak! But, there are very few places who even know what you are asking for let alone have the makings!"}, {"response": 28, "author": "autumn", "date": "Tue, Jul  6, 1999 (23:13)", "body": "It all comes from the organic/natural foods co-op, pre-made (Grainnassance is the best)."}, {"response": 29, "author": "MarciaH", "date": "Tue, Jul  6, 1999 (23:29)", "body": "BTW, Autumn, I found the recipe for the peanut-chili oil sauce for the jellyfish salad just in case you wanted it. I'd be delighted to post it. I asked three local ladies this morning if they ever had jellyfish, and they looked at me like I was offering them something illicit and nasty. Still hunting for the person who can tell me what they taste/feel like when you are eating them!"}, {"response": 30, "author": "autumn", "date": "Thu, Jul  8, 1999 (22:43)", "body": "Thanks, Marcia, I'd better stick to amazake. :-)"}, {"response": 31, "author": "stacey", "date": "Mon, Sep 20, 1999 (15:43)", "body": "okay... I had an electronic request for my gravalox receipe today (via email), I gave it willingly but received a rapid response asking for measurements... for those of you who do not know me well... learn this... I don't measure A DAMN thing! I use what 'looks good' I gave a valiant effort and guesstimated for her but... for the rest of you... you get ingredients and descriptors like... a handful of this and a little of that and... well... that's all"}, {"response": 32, "author": "aschuth", "date": "Mon, Sep 20, 1999 (16:02)", "body": "Huh, guess what I read? \" I gave it willingly, but received a rapid response asking for my measurements...\" Geeeeeez, is that a one-track mind, or what? \"That German kid Alexander, a reasonable enuff chap most days, but hey - girls and pumpkin-recipes's all's on his mind!\" Gimme a break, willya? There's also records, and music, and more girls, and more pumpkin-stuff, ok?"}, {"response": 33, "author": "stacey", "date": "Mon, Sep 20, 1999 (16:19)", "body": "*laugh* certainly one track thinking about those pumpkin-headed girls all day! (I had to log in via browser so I could read the pumpkin posts... too much info while telnetting gives me a headache!) food conference Main Menu"}]}, {"num": 42, "subject": "The Spring's Cookbook", "response_count": 81, "posts": [{"response": 1, "author": "stacey", "date": "Fri, Jan  8, 1999 (13:26)", "body": "can i use measurements like \"a little\" \"a lot\" \"just enough\" and \"the right amount\"??"}, {"response": 2, "author": "wer", "date": "Fri, Jan  8, 1999 (13:28)", "body": "yessum"}, {"response": 3, "author": "stacey", "date": "Fri, Jan  8, 1999 (13:32)", "body": "then YES!"}, {"response": 4, "author": "autumn", "date": "Sun, Jan 10, 1999 (13:59)", "body": "I've probably mentioned this before, but at the end of each recipe in my mother's Amish cookbook is says \"Then cook till done\"!"}, {"response": 5, "author": "KitchenManager", "date": "Sun, Jan 10, 1999 (23:28)", "body": "and excellent advice it is!"}, {"response": 6, "author": "PT", "date": "Tue, Jan 12, 1999 (19:08)", "body": "If you've ever eaten Amish food, you know they are doing something right."}, {"response": 7, "author": "stacey", "date": "Wed, Jan 13, 1999 (09:48)", "body": "do they have a particular 'style' of food? I've always just assume it was bland and simple (not showy and simple like the lifestyle they lead)"}, {"response": 8, "author": "PT", "date": "Wed, Jan 13, 1999 (14:57)", "body": "Amish food is anything but bland. There are Amish restaurants in Indiana, Ohio, and Pennsylvania."}, {"response": 9, "author": "stacey", "date": "Wed, Jan 13, 1999 (14:59)", "body": "what seasonings do they use?"}, {"response": 10, "author": "KitchenManager", "date": "Wed, Jan 13, 1999 (15:03)", "body": "I'll break out the Amish cookbook I got for Christmas out later, and post some recipes..."}, {"response": 11, "author": "KitchenManager", "date": "Wed, Jan 13, 1999 (18:24)", "body": "MOCK HAM LOAF 1 lb. hamburger 1 egg beaten 1/2 lb. hotdogs, ground 1 t. salt 1/4 t. pepper 1 c. cracker crumbs Mix together above ingredients, then add 1/2 of glaze to mixture and put in loaf. Add rest of glaze to top and bake in oven for 1 hour at 350. Glaze: 3/4 cup brown sugar 1/2 cup water 1 T. vinegar 1/2 T. ground mustard by Mrs. Anna W. Yoder"}, {"response": 12, "author": "autumn", "date": "Wed, Jan 13, 1999 (20:49)", "body": "That's another thing--all Amish people have the same 3 surnames, Yoder, Peachey and Zook! It's interesting the publisher included cook times and temperatures. Naturally, they have neither because they don't use an electricity-powered oven. Guess they thought it would be more marketable that way."}, {"response": 13, "author": "KitchenManager", "date": "Wed, Jan 13, 1999 (21:41)", "body": "DANDELION AND EGGS Fry dandelion greens in butter till crisp. They will turn black, but they are not burnt if you keep adding butter while frying. Also add salt, as long as you can see green they are not done frying. When they are done, put eggs on top. Cover and turn burner off. Let set till eggs are done. Serve for breakfast. by Mrs. Anna Mast"}, {"response": 14, "author": "autumn", "date": "Wed, Jan 13, 1999 (22:15)", "body": "Butter? Any Amishwoman worth her salt knows lard's the best thing for frying...and baking...and cooking in general."}, {"response": 15, "author": "terry", "date": "Thu, Jan 14, 1999 (05:32)", "body": "Lard, no thanks."}, {"response": 16, "author": "PT", "date": "Thu, Jan 14, 1999 (11:36)", "body": "Most authentic Mexican food is prepared with lard."}, {"response": 17, "author": "riette", "date": "Thu, Jan 14, 1999 (13:09)", "body": "Oh Lord!"}, {"response": 18, "author": "riette", "date": "Thu, Jan 14, 1999 (13:10)", "body": "That's why they roll their r's like that. 'Oh Lorrrrrrd, not larrrrd again!'"}, {"response": 19, "author": "PT", "date": "Sat, Jan 16, 1999 (13:03)", "body": "Maybe they just have a hard time getting their tongue not to stick to the roof of their mouth."}, {"response": 20, "author": "riette", "date": "Sat, Jan 16, 1999 (14:33)", "body": "No, then it would've been: Oh Lot, not lat again!"}, {"response": 21, "author": "riette", "date": "Sat, Jan 16, 1999 (14:33)", "body": "OR: OT ToT, Tot Tat Atait!"}, {"response": 22, "author": "stacey", "date": "Sat, Jan 16, 1999 (15:34)", "body": "*laugh*"}, {"response": 23, "author": "riette", "date": "Mon, Jan 18, 1999 (01:59)", "body": "\ufffdBIG SMILE\ufffd"}, {"response": 24, "author": "PT", "date": "Wed, Jan 20, 1999 (20:56)", "body": "Try it with amouth full of peanut butter. It sounds even funnier."}, {"response": 25, "author": "riette", "date": "Tue, Jan 26, 1999 (10:09)", "body": "How do you know?"}, {"response": 26, "author": "LaughingSky", "date": "Sat, Feb 20, 1999 (07:35)", "body": "I wonder...with which peanut butter might one get the funniest sound...smooth or crunchy...? I lost my recipe for barbeque sauce...(shows you how many times I actually made it, eh?) Anyone have a recipe for a favorite one to share?"}, {"response": 27, "author": "KitchenManager", "date": "Sat, Feb 20, 1999 (11:18)", "body": "what style?"}, {"response": 28, "author": "MarciaH", "date": "Wed, Jul  7, 1999 (17:01)", "body": "Anyone interested in great teriyaki sauce (make my own) or Hawaiian anything? or cooking with long rice (not rice at all) or \"local food\" in the Islands?"}, {"response": 29, "author": "stacey", "date": "Wed, Jul  7, 1999 (18:34)", "body": "yes, yes, yes!"}, {"response": 30, "author": "MarciaH", "date": "Wed, Jul  7, 1999 (20:25)", "body": "Teriyaki Sauce 1 1/2 cups shoyu (Kikkoman is best on the mainland) 1 cup sugar (crude, if you have it) 3 cloves garlic (crushed) 4 tbsp sesame seeds toasted in 1 tbsp oil several shavings of fresh ginger (keeps almost forever in freezer) 1/2 cup water fresh Coriander (Cilantro or Flat-leaf parsley) 1/4 tsp anise or fennel seeds (powder them in a little electric coffee grinder) or3 Chinese Star anise segments It is best if you can make this ahead of your using it. This is pretty strong so it will toughen thinly-sliced red meat left in it too long. It is better to thicken it with corn starch and coat the meat when it is done cooking."}, {"response": 31, "author": "KitchenManager", "date": "Sat, Aug 14, 1999 (18:15)", "body": "couldn't you thin it with water and/or rice vinegar or fruit juice to use it as a marinade?"}, {"response": 32, "author": "MarciaH", "date": "Sat, Aug 14, 1999 (18:18)", "body": "Yes, anything acidic would be good...You just must not have the concentrated sugar and/or salt toughening the meat."}, {"response": 33, "author": "KitchenManager", "date": "Sat, Aug 14, 1999 (18:21)", "body": "Is the sauce recipe to be cooked, and if not, when is it to be strained and/or how long will it keep?"}, {"response": 34, "author": "MarciaH", "date": "Sat, Aug 14, 1999 (18:22)", "body": "Another use of this sauce is in shoyu chicken. Arrange however many pieces of chicken thighs you wish to cook in a flat glass baking dish. Pour sauce straight onto the chicken to about 1/3 of the way up the thighs. Cover with foil and bake slowly for an hour or so, turning them once during the cooking. Meat should fall off the bones when done. Serve with rice and pour remainind pan juices into cup for pouring over meat and rice."}, {"response": 35, "author": "MarciaH", "date": "Sat, Aug 14, 1999 (18:26)", "body": "There is nothing \"raw\" in it. Just combine the ingredients and let it sit refrigerated to get all of the flavors blended. It will keep indefinitely. Does not mold, so it will last just about forever (or till you run out of it.) Strain the large pieces out when you have it for table use."}, {"response": 36, "author": "MarciaH", "date": "Sat, Aug 14, 1999 (18:46)", "body": "Thinking of how I do actually make it, I do it in a deep sauce pan so I can dissolve the sugar as it heats and makes the other spices release their oils and flavors. But, there is no need to boil or \"cook\" it to preserve it. Just to let everything get wonderfully flavorful."}, {"response": 37, "author": "MarciaH", "date": "Sun, Aug 15, 1999 (14:11)", "body": "I have been thinking about the option of juices and other flavored liquid to dilute my Teriyaki sauce. That would surely change the taste of it, so I think it had better be water. At least you will preserve the flavor. On another note more in the helpful hints category (is there one?)"}, {"response": 38, "author": "MarciaH", "date": "Thu, Aug 19, 1999 (15:11)", "body": "FAVORITE FRUIT CAKE RECIPE 1 C. WATER 1 C. SUGAR 4 LARGE EGGS 2 C. DRIED FRUIT 1 TSP BAKING SODA 1 TSP SALT 1 C. BROWN SUGAR LEMON JUICE NUTS 1 GALLON WHISKEY Sample the whiskey to check for quality. Take a large bowl. check the whiskey again to be sure that it is of the highest quality. Pour 1 level cup and drink. Repeat. Turn on the electric mixer, beat 1 cup butter in a large fluffy bowl. Add 1 tsp sugar and beat again. Make sure the whiskey is still good. Cry another tup. Turn off the mixer. Break two legs and add to the bowl and chuck in the dried fruit. Mix on the turner. If the fried druit gets stuck in the beaters, pry loose with a drewscriver. Sample the whiskey to check for tonsisticity. Next, sift 2 cups of salt. Or something. who cares. Check the whiskey. Now sift the lemon juice and strain your nuts. Add 1 tbsp of sugar or something. whatever you can find. Grease the oven. Turn the cake tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl out the window. Check the whiskey again. go to bed. Who the Hell likes fruitcake, anyway!?"}, {"response": 39, "author": "autumn", "date": "Thu, Aug 19, 1999 (22:41)", "body": ":-)"}, {"response": 40, "author": "MarciaH", "date": "Fri, Aug 20, 1999 (00:03)", "body": "We need to put interesting posts for the host to read later. I thought that one might just be the sort...*grin*"}, {"response": 41, "author": "stacey", "date": "Fri, Aug 20, 1999 (10:13)", "body": "i LOVE fruitcake! (and I think I could decipher some semblance of order from the above!)"}, {"response": 42, "author": "MarciaH", "date": "Fri, Aug 20, 1999 (12:18)", "body": "I think it is a fairly basic fruit cake recipe, and I happen to like them a lot, but the only whiskey I use is in the Hard Sauce to serve with it. Some day I shall have to put the recipe I have developed for Hawaiian Fruity Cake which started out as Banana Bread and I took it from there out of sheer boredom. It it the requested item I bring to all pot-luck suppers."}, {"response": 43, "author": "stacey", "date": "Mon, Aug 23, 1999 (09:16)", "body": "sounds delectable... lemme guess... bananas, pineapple, passionfruit... all the faves?"}, {"response": 44, "author": "MarciaH", "date": "Mon, Aug 23, 1999 (11:58)", "body": "whatever is in season...guava is also good...and I have been known to put cranberry sauce in it in the absence of fresh fruit."}, {"response": 45, "author": "MarciaH", "date": "Tue, Aug 24, 1999 (23:31)", "body": "Banana-Pineapple Fruity-Cake 3 cups flour 2 cups sugar (crude is best but light brown will suffice - or even white) 1 tsp salt 1 tsp baking soda 3 slighly beaten eggs 2 cups mashed bananas (apple bananas are best...or slightly green regular ones) 1 cup cooking oil (I use 1 1/2 sticks margarine) 1 cup crushed pineapple ( little flat can is perfect) ******************************************** This is the basic recipe. At christmas I add whole berry canned cranberry sauce and glace' fruit. Grated apple is also good as are currants, raisins, cinnamon...use your imagination! I have even added Tang...not bad! ******************************************* In one bowl add all wet ingredients including the melted margarine and egg. Stir until mixed thoroughly. In another bowl sift dry ingredients and mix thoroughly. Make a well in dry ingredients and add wet ingredients to them. combine and mix until thoroughly blended. Pour batter into greased bundt pan ( large tube pan). Bake at 350\ufffd for 65-70 minutes or until done. ********************************************* For a more festive-looking cake, before adding the batter to the pan, place nut halves and glace' fruit on the bottom of the pan in designs, then pour in the batter. Layering glace'd fruit 1/2 way through with more nuts. Add rest of batter. After cooling, invert on large plate for serving or store in enamelled pan (which is what I usually do when I make it for me.)"}, {"response": 46, "author": "MarciaH", "date": "Tue, Aug 24, 1999 (23:33)", "body": "Does anyone want the recipe for Hawaiian Chili-pepper Water (our version of Tabasco) or Pennsylvania Dutch Souse (pickled and jellied pork shanks)? I have!"}, {"response": 47, "author": "terry", "date": "Wed, Aug 25, 1999 (14:20)", "body": "Yes!"}, {"response": 48, "author": "MarciaH", "date": "Wed, Aug 25, 1999 (17:28)", "body": "Haupia 12oz coconut milk (not the water from cracked coconuts. This is grated fresh coconut meat squeezed through cheesecloth...or purchased in cans) 3/4 cup water 5 tbsp white sugar 5 tbsp cornstarch vanilla ---------------------------- Using a double boiler, combine ingredients and cook until thoroughly thickened. It will thicken in globs at first. Beat gently until all thickened and globs are consolidated. Increase heat and beat vigorously to keep from burning. When the coconut fat melts, it is done. Pour into greased 8\" square glass baking dish. Cool. Cut into squares to serve."}, {"response": 49, "author": "MarciaH", "date": "Wed, Aug 25, 1999 (17:39)", "body": "Hawaiian Chili-Pepper Water Ingredients: Tiny hot chili peppers Garlic Salt Water Vinegar ---------------- Wash and chop chili peppers and garlic fine. Add salt (Sea salt is best). Add water. Boil ingredients for 10 minutes. Remove from heat. Transfer to clean glass container. Add at least 1 Tbsp white vinegar per cup of chili pepper water. Mix well and cap. Refrigerate immediately and between use. Alternative method: wash and add to container garlic and chili peppers. Add salt and marinate in white vinegar (NO water!). Refrigerate. ----------------- If I ever see this recipe with amounts of ingredients listed I will tell you. I have made it a lot, and it is about a handful of those little incendiary peppers and a few to several cloves of garlic. I tbsp of coarse salt should be sufficient. This is one of those recipes which tastes different each time you make it."}, {"response": 50, "author": "MarciaH", "date": "Wed, Aug 25, 1999 (17:42)", "body": "Portuguese Bean soup??? (a real good hearty soup) Korean Chicken??? Papaya Cobbler which tastes like peach??? Have those recipes, too."}, {"response": 51, "author": "stacey", "date": "Thu, Aug 26, 1999 (10:37)", "body": "yez, yez, yez..."}, {"response": 52, "author": "MarciaH", "date": "Thu, Aug 26, 1999 (13:37)", "body": "Question: Should the Souse recipe go under pickles or here?"}, {"response": 53, "author": "stacey", "date": "Thu, Aug 26, 1999 (14:09)", "body": "here... i like things simple... *smile* or wherever you want to post it!"}, {"response": 54, "author": "MarciaH", "date": "Thu, Aug 26, 1999 (14:12)", "body": "Unless I hear otherwise, I shall put all recipes here...(hunting for it amongst the stuff I got out last night to post...)"}, {"response": 55, "author": "MarciaH", "date": "Sat, Aug 28, 1999 (15:57)", "body": "This is good for pot-luck suppers or picnics. Make ahead and store in refrigerator in glass baking dish. Serve cold or hot. Korean Chicken Using 2 pounds of chicken thighs Mince - 1 stalk green onion 2 cloves garlic 1 small slice peeled fresh ginger Mix with - 1/3 cup shoyu (Japanese soy sauce) 1 teasp Sesame seeds toasted 1/8 teasp black pepper 1 teasp Sesame oil Marinate chicken for a few hours or overnight. Cook in mixture and serve."}, {"response": 56, "author": "MarciaH", "date": "Sat, Aug 28, 1999 (16:09)", "body": "This is a grey jellied cold salad item served plain on lettuce of Pennsylvania Dutch origin. I was my Mother's recipe. Souse 3 fresh pork shanks (as meaty as possible) 10 whole black peppercorns 1 whole bay leaf 1 teasp salt 1 quart water (1/3 cup vinegar) -------------------------------- Boil ingredients (minus vinegar) until meat falls off bones. (1 1/2 - 2 hours) Cut meat into small pieces discarding the bones and skin. Strain juice. Add 1/3 cup vinegar and water if necessary (taste it to be sure it is not too watery or too sour.) Regrigerate. ---------------------------- To serve, remove the lard which has formed on the surface of just the part you wish to serve right then. Slice into 1/2\" thick slices and arrange on lettuce."}, {"response": 57, "author": "Isabel", "date": "Sat, Sep 25, 1999 (10:41)", "body": "Honey-Glazed Stilton Potatoes 4 large baking potatoes 2 oz/60 g butter freshly ground black pepper 4 oz/ 110 g Blue Stilton, thinly sliced 1-2 tablespoons honey Scrub and dry the potatoes, and prick them all over. Bake towards the top of a preheated oven at 200\ufffdC/400\ufffdF/Mark6, until they feel soft when squeezed slightly. Cooking time will depend on the size and thickness of the potato. When cooked, remove the potatoes from the oven and cut a slice from the broadest surface of each one. Scoop the soft flesh out into a bowl, keeping the skins intact. Mix in the butter with a fork, and pepper to taste. Spoon back into the potatoe skins and smooth the surface , leavin enough room to lay thin slices of stilton on top. Trickle honey over the cheese and put under a hot grill for 2-3 minutes for the honey and the cheese to melt and bubble. Serve immediatly. Serves 4 Frances Bissell, The Times Cookbook, London 1993"}, {"response": 58, "author": "riette", "date": "Mon, Sep 27, 1999 (02:22)", "body": "Wow, I've never heard of that. And it looks pretty easy, so I'm defenitely going to try it. HONEY potatoes - yum yum!!!"}, {"response": 59, "author": "riette", "date": "Mon, Sep 27, 1999 (02:23)", "body": "Don't suppose anyone has a chocolate potatoe recipe?"}, {"response": 60, "author": "MarciaH", "date": "Wed, Sep 29, 1999 (18:39)", "body": "I think mine says boil the potatoes, serve them to the rest of your guests and you hide in the kitchen and eat the chocolate. no?!"}, {"response": 61, "author": "riette", "date": "Thu, Sep 30, 1999 (02:11)", "body": "Ooh, Marcia, you're so GOOD at putting ideas into people's heads!"}, {"response": 62, "author": "MarciaH", "date": "Thu, Sep 30, 1999 (13:36)", "body": "...especially the non-constructive sort...*lol*"}, {"response": 63, "author": "riette", "date": "Thu, Sep 30, 1999 (15:55)", "body": "It's the only sort I would allow into my head..."}, {"response": 64, "author": "MarciaH", "date": "Thu, Sep 30, 1999 (17:40)", "body": "You're my kinda gal...!"}, {"response": 65, "author": "riette", "date": "Sat, Oct  2, 1999 (01:44)", "body": "cool and edgy, right?"}, {"response": 66, "author": "aschuth", "date": "Sat, Oct  2, 1999 (15:10)", "body": "Hey, all you marvels of nature, cool & edgy and fiery-temperamental folks, What about yam-recipes? See new topic!"}, {"response": 67, "author": "MarciaH", "date": "Sat, Oct  2, 1999 (17:38)", "body": "Do you mean without marshmallows? You want salty ones of those, too?"}, {"response": 68, "author": "riette", "date": "Sun, Oct  3, 1999 (08:03)", "body": "And what the heck does he mean by 'fiery-temperamental'?! Marcia, have you got a side I've never noticed?? Marshmellows!!!! \ufffdmarching forward, singing the National Munchkin Anthem\ufffd"}, {"response": 69, "author": "MarciaH", "date": "Sun, Oct  3, 1999 (22:31)", "body": "My Dear...Only when properly enraged or aroused does anyone see that side of me. I thought I had kept it pretty well hidden...*sigh* Pass the mushmmellers."}, {"response": 70, "author": "riette", "date": "Mon, Oct  4, 1999 (08:15)", "body": "Here ya go. Want me to give you a few lessons on how to be mild tempered and diplomatic? \ufffdvirginal smile\ufffd"}, {"response": 71, "author": "MarciaH", "date": "Mon, Oct  4, 1999 (18:02)", "body": "sitting at the feet of my mentor and waiting pearls of wisdom to fall from her lips...I am all absorbant!"}, {"response": 72, "author": "MarciaH", "date": "Sat, Dec 11, 1999 (19:53)", "body": "Unfolding two months of sitting at the feet of Ree can be a lonely business...hungry, as well. I offer a traditional British vegetarian dish: MUSHY PEAS (this is Anne Hale's recipe) Buy 1 lb of dried peas, must be green, by the way. Soak overnight with pinch of salt and a pinch of bicarbonate of soda. Next morning rinse throughly with cold water, empty out all water by using colandar and place peas into a muslin bag - then cook until soft and mushy. Its not that hard - but you can only obtain the muslin bags in U.K. not here in Oz. So, rather than make one up for myself, I am lazy and buy them in a tin. Anne"}, {"response": 73, "author": "autumn", "date": "Sun, Dec 19, 1999 (16:25)", "body": "Where is Riette, anyway??"}, {"response": 74, "author": "MarciaH", "date": "Sun, Dec 19, 1999 (16:35)", "body": "I guess, back at school..."}, {"response": 75, "author": "stacey", "date": "Mon, Dec 20, 1999 (09:42)", "body": "with two munchkins I figured she'd be overwhelmed by the holiday season... how 'bout you Autumn... overwhelmed yet??"}, {"response": 76, "author": "autumn", "date": "Tue, Dec 21, 1999 (14:22)", "body": "Actually, this is a pretty peaceful year for us. With the homeschooling we got a lot of family stuff done early on, rather than trying to cram it all in during the evenings (like last year). My girls only get 3 things each anyway (hey, it was good enough for Jesus), so most of the shopping is for extended family/friends."}, {"response": 77, "author": "MarciaH", "date": "Tue, Dec 21, 1999 (14:54)", "body": "I like that, Autumn...those three gifts. Mine got about the same and we still do it that way."}, {"response": 78, "author": "autumn", "date": "Thu, Dec 30, 1999 (17:03)", "body": "Now I'm just trying to get this f*#@&$% easy-bake oven up and running!!!"}, {"response": 79, "author": "terry", "date": "Thu, Dec 30, 1999 (19:30)", "body": "I trying to get this f*#@&$% nameserver back to normal. http://206.97.234.70/dns and http://206.97.234.70 folks! Write those ip addresses down and use them to get in."}, {"response": 80, "author": "MarciaH", "date": "Thu, Dec 30, 1999 (20:23)", "body": "...But neither of them worked for me..."}, {"response": 81, "author": "MarciaH", "date": "Mon, Jul 10, 2000 (14:36)", "body": "Spinach dip recipe already here - http://www.spring.net/yapp-bin/restricted/read/food/42.81 food conference Main Menu"}]}, {"num": 43, "subject": "Meat", "response_count": 14, "posts": [{"response": 1, "author": "KitchenManager", "date": "Tue, Mar 30, 1999 (18:33)", "body": "Restaurant owners may feel comfortable calling their meat and poultry \"organic\" now that the U.S. Department of Agriculture has approved the use of the term for meat. Although national standards for organic foods are still are under development, the USDA gave the go-ahead for meat and poultry to carry the organic label. Naturally grown produce and other foods, which are less tightly regulated, already can be labeled organic. Restaurants are not bound by any regulations for labeling foods organic on their menus. However, as with any other claims, the menu description cannot be inaccurate or misleading. Agriculture Secretary Dan Glickman said the ruling was intended to help organic farmers and food producers expand their business while the government develops national organic standards."}, {"response": 2, "author": "riette", "date": "Tue, Apr 27, 1999 (03:59)", "body": "Who cares where it comes from? As long as one can GET it!"}, {"response": 3, "author": "KitchenManager", "date": "Tue, Apr 27, 1999 (21:56)", "body": "are we referring to meat for eating, or meat for ...?"}, {"response": 4, "author": "KitchenManager", "date": "Wed, May 26, 1999 (12:23)", "body": "The Beef Brief Issues & Trends in the Cattle Industry National Cattlemen's Association February 1995 Meat Is The One Food Group Eaten in Appropriate Amounts Americans eat too much of some foods and too little of others. The one food group eaten in recommended amounts is meat. A study by MRCA Information Services , an independent research organization, shows that on average Americans eat 2.2 servings per day from the Meat Group _ which is within the recommended 2-3 servings per day. (Foods in the Meat Group include meat, poultry, fish, dry beans, eggs and nuts.) The MRCA study covered actual food consumption as well as consumer attitudes toward foods. The recent survey report is called \"Eating in America Today/Second Edition\" (EAT II). The research was commissioned by the Meat Board. EAT II showed that persons in all segments of the population overconsume Fats, Oils and Sweets, and they underconsume foods from the Vegetable, Fruit, Bread and Milk groups. Government and other health authorities recommend that we eat fats and sweets only \"sparingly,\" but actual consumption is excessive. The EAT report notes that Fats, Oils and Sweets, eaten alone or added to enhance the flavor of other foods, add calories without adding other nutrients. While meat is the only food group eaten in appropriate amounts, many people remain confused about meat's role in the diet. Some people believe that substituting other foods for meat will reduce their fat and cholesterol intake, but, the EAT study reveals, there are minimal nutrition differences in diets between self- identified meat-eaters and meat-avoiders or vegetarians. The report also \"documents the vast discrepancy between what men and women eat compared to what they think they eat,\" said Dr. Eric Hentges, director of nutrition research for the Meat Board. Here are additional EAT II findings: -- Both men and women greatly underestimate the numbers of servings they eat from the Bread Group and from the Fats/Oils/Sweets Group. They do not recognize the sources of \"hidden fats\" in their diets. Hidden fats in the Bread and Vegetable groups contribute more fat to our diets than do red meats and processed meats. Meat contributes fat, but it supplies large amounts of essential nutrients_ including balanced protein, iron, zinc and vitamins. -- Average intake of foods from the meat Group (including meat and other protein sources) is 6.4 ounces per day, or within the recommended level of 5 to 7 ounces of meat per day. Total Meat Group intake includes less than 2 oz. of beef and only 0.6 oz. of processed meat. Many people think their diets would be more healthful if they ate little or no meat. But, in fact, most persons eat appropriate amounts of nutrient-dense beef and other meats. -- Self-identified meat-eaters consume only slightly more meat than self-identified vegetarians and meat-avoiders. While vegetarians are sometimes perceived as eating low levels of fat, they consume about the same level as meat-eaters. Hidden fats in non-meat foods increase fat intake by vegetarians to levels comparable to those of meat-eaters. EAT II is expected to help educators in constructing healthful diets for Americans, Hentges says. ---------------------------------------------------------------- Average Daily Intake Of Foods In the Meat Group Meat Group Ounces Per Day Beef 1.8 Pork 0.7 Processed Meats 0.6 Eggs, Beans 1.3 Poultry 1.2 Fish 0.5 *Total consumption per day, 6.4 oz. Not included in chart - lamb, 0.02; veal, 0.02. Sources: MIRCA Information Services and Meat Board. ---------------------------------------------------------------- Slimmed-Down Beef Is Healthful Food \"Beef is back, slimmer and trimmer. . . Today's leaner cuts of beef can hold their own with poultry and many other protein foods.\" This was pointed out in an article on modern beef in the University of Texas Lifetime Health Letter. The article compares the fat and cholesterol contents of lean beef with fat and cholesterol in lean cuts of other types of meat, including chicken and turkey. \"The meat we're buying at grocery stores today is much leaner than what we've been buying in the past,\" says Felicia Busch, R. D., a Minneapolis nutrition consultant and spokesperson for the American Dietetic Association. \"Lean beef can be just as low in fat as chicken, fish and turkey.\" She notes also that beef is a good source of iron and zinc. (Reprinted with permission from The University of Texas (Houston) Lifetime Health Letter.) Environmental Stewardship Award Wildlife Thrive On Idaho Ranch Wildlife as well as cattle thrive on the environmental award- winning ranch of Idaho's Bud and Ruth Purdy. Bud, 77, and his wife, Ruth, 81, were recently named national winners of the National Cattlemen's Association's Fourth Annual Environmental Stewardship Award. The awards are presented to cattle producers who use outstanding conservation practices to improve cattle business performance as well as the environment. The management practices that won"}, {"response": 5, "author": "MarciaH", "date": "Thu, Jun 24, 1999 (19:49)", "body": "Finally, a group I can relate to. None of those bark chewers in here, I hope. I am definitely a carniverous omnivor. Or, is this for the industry, wer, and I am just an interloper? (sort of like an anteloper and a cantalouper mixed?)"}, {"response": 6, "author": "aschuth", "date": "Fri, Jun 25, 1999 (05:15)", "body": "Guess it's more for the industrious..."}, {"response": 7, "author": "KitchenManager", "date": "Fri, Jun 25, 1999 (22:33)", "body": "nope...it's for everyone, meat friendly or not..."}, {"response": 8, "author": "MarciaH", "date": "Fri, Jul  2, 1999 (14:55)", "body": "...and Jellyfish lovers? I am really hung up on actually consuming them. Perhaps If I just did not have top chew them - and was sure all the stingers were removed...I guess ones makes their own. But, cooked or raw? I usally do not like grey food."}, {"response": 9, "author": "MarciaH", "date": "Fri, Jul  2, 1999 (15:16)", "body": "I just reread those ag regs and stuff you put up as the 4th posting. Are you sure you are not in the vegetarian camp? Pretty scary stuff!"}, {"response": 10, "author": "KitchenManager", "date": "Sat, Jul  3, 1999 (01:28)", "body": "got it from a restaurant trade mag..."}, {"response": 11, "author": "MarciaH", "date": "Sat, Jul  3, 1999 (14:58)", "body": "Well, I had some last night which was some of the best I ever had and I think they would not even cover it in their trade mags. But, I am keeping this secret all to myself."}, {"response": 12, "author": "MarciaH", "date": "Tue, Jan 11, 2000 (23:04)", "body": "Ok, let's get this one back on line..."}, {"response": 13, "author": "MarciaH", "date": "Tue, Jan 11, 2000 (23:07)", "body": "If you'd check your chat room...You would discover that I had a very tough piece of veal roast. I popped it in a big stew pot and dumped 2 cans of crushed tomatoes on it, added some water and covered tightly. When I checked 2 hours later it was fall-apart tender so I removed the fat and rubber bands which hold the muscle together in the critter. Works every time! Add other veggies and you have a wonderful Stew/soup!"}, {"response": 14, "author": "MarciaH", "date": "Tue, May  2, 2000 (14:20)", "body": "Tastes Like Chicken... WASHINGTON (Reuters) - Americans will eat a record 81 pounds of chicken per capita this year and even more next year, far outpacing consumption of beef and pork, the National Chicken Council said on Monday. ``While American consumers are eating an unprecedented 81 pounds of chicken per person this year, consumers say they plan o purchase even more chicken in the months to come,'' said Lindy Pilgrim, chief executive of Simmons Foods Inc. Pilgrim announced the results of a survey commissioned by the trade group at a briefing for journalists in Las Vegas. The poll also found that 89 percent of consumers surveyed ate chicken at least once each week, and more than one-third of them ate chicken three times a week. Chicken consumption of 81 pounds per person annually exceeds beef at 69 pounds and pork at 52 pounds, the National Chicken Council said. Americans have been steadily increasing the amount of chicken on their dinner tables since 1970, when the typical consumer ate 37 pounds of it. Beef consumption has declined sharply during the past three decades while pork has remained steady, according to government data. Officials with the trade group that promotes poultry said chicken is popular with American households because it is convenient and fast to prepare. The survey results were based on answers from 1,009 randomly selected American adults. The poll's margin of error is plus or minus three percentage points, the trade group said. food conference Main Menu"}]}, {"num": 44, "subject": "Pizza", "response_count": 88, "posts": [{"response": 1, "author": "aschuth", "date": "Thu, Apr 22, 1999 (14:18)", "body": "Oh, see what's here - a large one with gorgonzola cheese, some mozzarella, spinach and garlic sprinkled over it! Wonder whose that is...?"}, {"response": 2, "author": "KitchenManager", "date": "Thu, Apr 22, 1999 (14:37)", "body": "throw on some caramelized onions, too, will ya?"}, {"response": 3, "author": "stacey", "date": "Thu, Apr 22, 1999 (15:40)", "body": "no onions on my half please!"}, {"response": 4, "author": "aschuth", "date": "Thu, Apr 22, 1999 (16:35)", "body": "Oh, it's yours, young lady! There you go, and have a nice afternoon!"}, {"response": 5, "author": "stacey", "date": "Thu, Apr 22, 1999 (17:08)", "body": "a dash of red pepper... MMMMMMMMM... (hey WER, wanna a bite?)"}, {"response": 6, "author": "KitchenManager", "date": "Thu, Apr 22, 1999 (18:39)", "body": "(do I get to pick where?)"}, {"response": 7, "author": "aschuth", "date": "Fri, Apr 23, 1999 (05:15)", "body": "Oh, what is this? A Pizza Charlottenburg! With, lemme see, sheep's cheese, olives, garlic, tomato and pepperonis! Lookit dis! The peppers spell a double-u ! How peculiar!"}, {"response": 8, "author": "stacey", "date": "Fri, Apr 23, 1999 (10:25)", "body": "I'm sure it's for \"whazzat\""}, {"response": 9, "author": "KitchenManager", "date": "Fri, Apr 23, 1999 (11:42)", "body": "from this angle, looks like an \"M\"..."}, {"response": 10, "author": "stacey", "date": "Fri, Apr 23, 1999 (11:42)", "body": "for \"mangia\""}, {"response": 11, "author": "aschuth", "date": "Sat, Apr 24, 1999 (07:29)", "body": "Well, if none of you kiddies want it, I'm just gonna..."}, {"response": 12, "author": "KitchenManager", "date": "Sat, Apr 24, 1999 (11:54)", "body": "Go ahead, if I'm still hungry I'll just whip up a vegetarian fajita pizza..."}, {"response": 13, "author": "stacey", "date": "Mon, Apr 26, 1999 (09:29)", "body": "and I'll cheat and buy one of those premade crusts and add sauce and feta and capers and mushrooms"}, {"response": 14, "author": "autumn", "date": "Mon, Apr 26, 1999 (21:40)", "body": "Mmmmm, I'll help you, Stacey."}, {"response": 15, "author": "KitchenManager", "date": "Tue, Apr 27, 1999 (01:54)", "body": "use pesto for the sauce, and sub artichoke hearts for the capers...YUMMY!"}, {"response": 16, "author": "riette", "date": "Tue, Apr 27, 1999 (04:01)", "body": "I don't like pizza anymore. The way people make it nowadays with corn and fish and nonsense like that, it doesn't taste of pizza at all anymore. It just tastes of fish and corn and tomatoes and cheese in a clusterfu...ss."}, {"response": 17, "author": "stacey", "date": "Tue, Apr 27, 1999 (10:02)", "body": "corn and fish?!??!?! YUCK!"}, {"response": 18, "author": "laughingskye", "date": "Tue, Apr 27, 1999 (10:02)", "body": "LOL! Righto, Riette. We Americans tend to take a good thing and turn into...well, exactly what you said...can't seem to leave a good thing alone. Who wants squid on their pizza, anyway?"}, {"response": 19, "author": "laughingskye", "date": "Tue, Apr 27, 1999 (10:03)", "body": "(Stacey, I think I almost ran you over, just then...sorry!)"}, {"response": 20, "author": "stacey", "date": "Tue, Apr 27, 1999 (10:47)", "body": "Hey Annette! Nice to see you around and about!"}, {"response": 21, "author": "terry", "date": "Tue, Apr 27, 1999 (16:30)", "body": "I'll stick with 'shrooms and black olives, thanks. Hey, Annette, how's life down on the Farm?"}, {"response": 22, "author": "stacey", "date": "Tue, Apr 27, 1999 (17:03)", "body": "ooohh Paul.... That's my FAVORITE kinda pizza! Whenever we order, that's always what we get! (what a co-ink-E-dink!)"}, {"response": 23, "author": "terry", "date": "Wed, Apr 28, 1999 (09:01)", "body": "Hey, next time you're down in Austoned, let's order a pizza together!"}, {"response": 24, "author": "aschuth", "date": "Wed, Apr 28, 1999 (09:10)", "body": ";=}"}, {"response": 25, "author": "stacey", "date": "Wed, Apr 28, 1999 (10:03)", "body": "shall we order it from MOJOs??"}, {"response": 26, "author": "KitchenManager", "date": "Wed, Apr 28, 1999 (23:01)", "body": "oh, sure, it's not like I won't have visitation rights at LI then and couldn't go whip one up for everyone..."}, {"response": 27, "author": "autumn", "date": "Wed, Apr 28, 1999 (23:01)", "body": "There's a MOJO rising..."}, {"response": 28, "author": "KitchenManager", "date": "Wed, Apr 28, 1999 (23:05)", "body": "then let's hope it is not MOJO JOJO!"}, {"response": 29, "author": "stacey", "date": "Thu, Apr 29, 1999 (10:35)", "body": "Fiiirrreeeeaks! WER, if you're whippin up a pizza, you KNOW a tiramisu must follow!"}, {"response": 30, "author": "KitchenManager", "date": "Thu, Apr 29, 1999 (13:13)", "body": "not if you order from MOJO's..."}, {"response": 31, "author": "stacey", "date": "Thu, Apr 29, 1999 (16:31)", "body": "then just where shall we order it from??"}, {"response": 32, "author": "KitchenManager", "date": "Thu, Apr 29, 1999 (17:23)", "body": "me, of course! like I said, I'm sure I'll retain privileges at LI..."}, {"response": 33, "author": "stacey", "date": "Thu, Apr 29, 1999 (17:27)", "body": "well that was the condition upon which I mentioned tiramisu... if we go there, you supply dessert too! Perhaps a picnic... to go?"}, {"response": 34, "author": "KitchenManager", "date": "Thu, Apr 29, 1999 (18:21)", "body": "sure!"}, {"response": 35, "author": "laughingskye", "date": "Fri, Apr 30, 1999 (07:54)", "body": "Can I tag along? I'm housebroken, and, I don't bark often..."}, {"response": 36, "author": "stacey", "date": "Fri, Apr 30, 1999 (09:37)", "body": "sure Annette! ... and we're going outside so you can pee anywhere you want, bark too!"}, {"response": 37, "author": "KitchenManager", "date": "Fri, Apr 30, 1999 (23:57)", "body": "yep, be free to be male, Annette!"}, {"response": 38, "author": "laughingskye", "date": "Sat, May  1, 1999 (11:02)", "body": "wer...your leg reminds me of a fire hydrant.... (ooooh, why did Stacey put SO much water in my bowl?)"}, {"response": 39, "author": "KitchenManager", "date": "Sun, May  2, 1999 (00:22)", "body": "(because she knows many of my secret fantasies...)"}, {"response": 40, "author": "laughingskye", "date": "Sun, May  2, 1999 (10:15)", "body": "strange, but...I like it!"}, {"response": 41, "author": "KitchenManager", "date": "Sun, May  2, 1999 (11:33)", "body": "and I like it strange..."}, {"response": 42, "author": "laughingskye", "date": "Mon, May  3, 1999 (22:26)", "body": "not YOU, wer....why, I'd never believe it...! ;)"}, {"response": 43, "author": "KitchenManager", "date": "Mon, May  3, 1999 (22:56)", "body": "then you really are an idealist!!!"}, {"response": 44, "author": "laughingskye", "date": "Thu, May  6, 1999 (22:58)", "body": "*giggle* tee-hee... Do people NEVER surprise you, or, do you feel that you are ALWAYS being surprised? Just curious..."}, {"response": 45, "author": "KitchenManager", "date": "Fri, May  7, 1999 (00:09)", "body": "I get caught off guard at times, yes. Why, what prompted the curiosity?"}, {"response": 46, "author": "stacey", "date": "Fri, May  7, 1999 (09:52)", "body": "(he's paranoid at itme too...) *grin*"}, {"response": 47, "author": "KitchenManager", "date": "Fri, May  7, 1999 (12:05)", "body": "(I think that's a two-way street with us, ma'am...)"}, {"response": 48, "author": "stacey", "date": "Fri, May  7, 1999 (14:39)", "body": "can you not spell on your side of the street either?!?!?"}, {"response": 49, "author": "KitchenManager", "date": "Fri, May  7, 1999 (23:24)", "body": "no but I am trying to devElop that ability..."}, {"response": 50, "author": "stacey", "date": "Sat, May  8, 1999 (11:28)", "body": "*grin* sorry I didn't catch it the first time!"}, {"response": 51, "author": "KitchenManager", "date": "Sat, May  8, 1999 (12:42)", "body": "oh, that's okay...I sent out electronic resumes that were formatted wrong because something installed some weird printer on my computer..."}, {"response": 52, "author": "laughingskye", "date": "Sun, May  9, 1999 (11:22)", "body": "So, you probably surprised someone else, as well...? Sometimes, I just like to ask questions, wer...curious? nosey? jeez, I don't know...Seems that all of the stuff on the news doesn't seem to surprise me much, anymore...I don't want to feel that way...guess I just need to know how others feel, too..."}, {"response": 53, "author": "KitchenManager", "date": "Sun, May  9, 1999 (23:41)", "body": "s'okay, as you said, sometimes I'm just curious... (wish I had the wisdom to realize when I don't really want my curiosity satisfied...)"}, {"response": 54, "author": "laughingskye", "date": "Wed, May 12, 1999 (17:05)", "body": "Heh-heeeh...I think we ALL might be a bit guilty of that one...:)"}, {"response": 55, "author": "KitchenManager", "date": "Wed, May 12, 1999 (17:27)", "body": "huh, you don't say, 'cause it seems to me I do it enough for everyone..."}, {"response": 56, "author": "laughingskye", "date": "Fri, May 14, 1999 (06:45)", "body": "With all the conferences that you participate in, I'd believe that! ;)"}, {"response": 57, "author": "terry", "date": "Fri, May 14, 1999 (10:34)", "body": "Annette, wher do you order out for pizza? Are do you make your own?"}, {"response": 58, "author": "laughingskye", "date": "Tue, May 25, 1999 (17:08)", "body": "Local pizza place called \"Snappy's\". We have that popular chain pizza place that we all know SO well ;), but, I'll take Snappy's, any day. I am embarrassed to say (er...ummm.....) that I haven't made a homemade pizza in QUITE a long time! Any good recipes out there? (perhaps I might get compelled to try one...maybe...cook...hmmmmmm...)"}, {"response": 59, "author": "MarciaH", "date": "Sun, Jul  4, 1999 (22:48)", "body": "Terry, thanks for bring the children back to the topic of this board... I was going to suggest that no one under any circumstances (other than to be rid of unwelcome house guests) order an Hawaiian Pizza. They are made with (help!) canned pineapple amongst other things. Please tell me that LI does not indulge in this insanity!"}, {"response": 60, "author": "KitchenManager", "date": "Mon, Jul  5, 1999 (01:28)", "body": "nope"}, {"response": 61, "author": "MarciaH", "date": "Mon, Jul  5, 1999 (01:32)", "body": "Thank you! You made my day. I would crawl to Austin just to see a place which did not serve that abomination. Over Jagged lava, even!"}, {"response": 62, "author": "KitchenManager", "date": "Mon, Jul  5, 1999 (01:41)", "body": "no need for that, you'll hit the cactus eventually...which somebody in town probably serves on pizza...I know at least one place that uses cactus for taco filling..."}, {"response": 63, "author": "MarciaH", "date": "Mon, Jul  5, 1999 (01:48)", "body": "If it is half as bad as the Jelly my Mother and I made is Tucson, forget about that one, too!"}, {"response": 64, "author": "aschuth", "date": "Mon, Jul  5, 1999 (05:20)", "body": "Oh, behave, you lot! Just because we can't get decent cacti around here any other way but canned, doesn't mean some gung-ho culinary inquisitor has the right to sanction us for having our Pizza Texana w/ canned cactus!! Cut it, willya!"}, {"response": 65, "author": "MarciaH", "date": "Mon, Jul  5, 1999 (13:15)", "body": "You mean someone actually cans cacti?! What does it taste like? Is it good?"}, {"response": 66, "author": "aschuth", "date": "Mon, Jul  5, 1999 (14:01)", "body": "Not half as good as fresh pineapple... Well, yeah, so I threw you a fast one here, but if you stick around and think about how many food stuffs we totally accept canned or treated, because otherwise not available - unless you're Donnie Trump's gal or whatever rich folks are called at whereever you are, and you just have that ole Lear Jet pop over and fetch it... Like bamboo sprouts... Ever got that fresh? Well, not where I'm at right now. Not here. Fresh soy sprouts hard to come by, too, though people start producing more and more sprouts. Chinese mushrooms... A certain kind just comes dried, right? Smoked salmon... Cherries in winter... Frozen strawberries..."}, {"response": 67, "author": "MarciaH", "date": "Mon, Jul  5, 1999 (21:01)", "body": "You're right, of course, some things are just too labor-intensive (like harvesting bamboo shoots and processing them), and others do not freeze well. Lychee (Litchee) for one. They are sooooooooo good fresh; canned they are ok but not the same at all. I imagine the things we like raw, such as fruit, suffer the most from canning because they have to cook them. Flash-freezing has brought a whole new world of fresh food to tables almost as good as having it fresh. Sprouts and fresh herbs are available ye r round here as well as most other veggies. Living in Hawaii affords me one season. June! It lasts all year round and that is that. Tree crops like citrus, guava and lychee are seasonal in their own way (don't know how they know!) No apples or stone fruit of any sort - just too warm here, Someone tried apples at Volcano (a real town's name) - but at 6,000' (1629 M) the hours of subfreezing temps are not lengthy enough to compensate. BTW, I'd rather eat canned than have to bed down with The Donald, but that is just my humble opinion!"}, {"response": 68, "author": "MarciaH", "date": "Mon, Jul  5, 1999 (21:04)", "body": "Oh yes, and fresh mushrooms are often dried because it rids them of tastless water. When you pop them into your broth to rehydrate, they take on a much richer flavor. At least the oriental ones here do."}, {"response": 69, "author": "KitchenManager", "date": "Mon, Jul  5, 1999 (23:34)", "body": "and yes, you can get canned cactus...even here where it grows wild, you can buy it fresh or canned at the supermarket..."}, {"response": 70, "author": "aschuth", "date": "Tue, Jul  6, 1999 (05:04)", "body": "And thus I seek redemption for all the lovers of Pizza Hawaii, as I have my point proven! ADMIT, REPENT, you sinners!"}, {"response": 71, "author": "KitchenManager", "date": "Tue, Jul  6, 1999 (15:26)", "body": "never said I didn't like canned pineapple on a pizza, just said we didn't serve it at LI... (and, if I have to admit and repent, I've got way more serious sins than this to atone for...)"}, {"response": 72, "author": "stacey", "date": "Tue, Jul  6, 1999 (16:37)", "body": "oooh! this is where the good stuff comes in! pass the pizza... i'm ready to listen to confessions!"}, {"response": 73, "author": "riette", "date": "Tue, Jul 13, 1999 (13:05)", "body": "Hurray for Pizza Hut Pizza Hawaii with cheese crust!!!!"}, {"response": 74, "author": "MarciaH", "date": "Tue, Jul 13, 1999 (16:53)", "body": "Riette, please tell me what all is on it - other than the canned pineapple - or was that not included? Everyone out here is too embarrassed to admit ordering one, so I have to ask you!"}, {"response": 75, "author": "stacey", "date": "Tue, Jul 13, 1999 (18:22)", "body": "I think some places put canadian bacon on it... which just looks like ham to me..."}, {"response": 76, "author": "MarciaH", "date": "Tue, Jul 13, 1999 (18:36)", "body": "That or the Italian version - but it is ham, no matter how you slice it!"}, {"response": 77, "author": "KitchenManager", "date": "Tue, Jul 13, 1999 (19:02)", "body": "that's like saying brisket is filet..."}, {"response": 78, "author": "MarciaH", "date": "Tue, Jul 13, 1999 (20:20)", "body": "I thought you were going to break out your Italian and save me from having to look up the spelling, but it is truly (at least here) prosciutto that they use. Now, since I cannot find it in my handy books by the computer, please correct the spelling and educate us on ham that is, Cabaduab Bacon that isn't and the other. (I will never confuse a brisket with a fillet...)"}, {"response": 79, "author": "MarciaH", "date": "Tue, Jul 13, 1999 (20:22)", "body": "sorry for the terrible typing....Canadian Bacon that should have been. And I know from whence it comes (on the animal, that is)... Cuts of meat 101 begins when wer gets online!"}, {"response": 80, "author": "KitchenManager", "date": "Tue, Jul 13, 1999 (22:52)", "body": "ooo...now I'm a butcher..."}, {"response": 81, "author": "MarciaH", "date": "Wed, Jul 14, 1999 (00:00)", "body": "I did not say that...You are knowledgable in so many fields, and at this you are a professional. You, more than anyone would know the difference (other than the obvious one of price per pound/kg). But, I think we must *meat* down a few topics to discuss this...shall we?"}, {"response": 82, "author": "KitchenManager", "date": "Wed, Jul 14, 1999 (00:25)", "body": "might be a better choice, yes..."}, {"response": 83, "author": "riette", "date": "Wed, Jul 14, 1999 (13:30)", "body": "And to answer your question, Marcia. OF COURSE it has tinned pineapple - I've never had a problem with that. I love pineapple raw, cooked, grilled, tinned, even in second hand form.... No, but the pizza is just the boring old tomato, tinned pineapple, cheese, green pepper, and a bit of salami. None of that corn and beans and other weird stuff. Just Pizza stuff, see?"}, {"response": 84, "author": "MarciaH", "date": "Wed, Jul 14, 1999 (13:45)", "body": "That sounds positively edible. I may just sneak into my nearest LC (in homage to wer) and order one. You have me interested - and I am getting hungry!"}, {"response": 85, "author": "riette", "date": "Thu, Jul 15, 1999 (09:52)", "body": "I've got myself hungry too. I'll just devour a chocolate - takes less time to get hold of!!"}, {"response": 86, "author": "sprin5", "date": "Fri, Oct 13, 2000 (07:15)", "body": "Any preferences on frozen pizza?"}, {"response": 87, "author": "sociolingo", "date": "Sat, Oct 14, 2000 (07:08)", "body": "Ham and pinneapple is my fav"}, {"response": 88, "author": "Carys", "date": "Sat, Oct 14, 2000 (09:46)", "body": "I have a fondness for a traditional kind of Neopolitan pizza. It's made with sliced fresh plum (roma) tomatoes, whole fresh basil leaves and mozzarella cheese. I sometimes make a variant on it using sliced cherry and yellow pear tomatoes together instead of the plum tomatoes. food conference Main Menu"}]}, {"num": 45, "subject": "Asparagus (Spargel)", "response_count": 30, "posts": [{"response": 1, "author": "stacey", "date": "Tue, Jun  8, 1999 (18:08)", "body": "yuk"}, {"response": 2, "author": "KitchenManager", "date": "Tue, Jun  8, 1999 (19:38)", "body": "it's really good when it's cooked properly... my favorite is baked with cream cheese and horseradish, with bread crumbs on top"}, {"response": 3, "author": "stacey", "date": "Wed, Jun  9, 1999 (09:43)", "body": "now that sounds intriguing..."}, {"response": 4, "author": "aschuth", "date": "Thu, Jun 10, 1999 (08:46)", "body": "Not liking asparagus is sometimes genetic. Some people taste a really bitter taste from it; the ability to taste this is inherited. No matter how you prepare it, they can't eat it..."}, {"response": 5, "author": "autumn", "date": "Fri, Jun 11, 1999 (15:07)", "body": "I think I've heard that before, it's so interesting. Like catnip, some cats have the gene that makes this herb drive them wild, others don't. My personal fave is asparagus with melted butter and a spritz of fresh lemon. Makes me wish they were still in season!"}, {"response": 6, "author": "aschuth", "date": "Sun, Jun 13, 1999 (04:08)", "body": "Oh, I didn't know about that in cats... Thought going insane over catnip was a generic trait... \"hardcoded\"... Does that make some cats buggy? Asparagus italian style: Place cooked asparagus on plate, surround it w/ ham (like Italy's Parma ham, air dried), sprinkle w/ some olive oil and heap grated Parmegiano cheese on it. Enjoy! Season's still on over here... Strawberries, too... Rhubarb ends..."}, {"response": 7, "author": "autumn", "date": "Mon, Jun 14, 1999 (21:45)", "body": "Lucky!"}, {"response": 8, "author": "aschuth", "date": "Tue, Jun 15, 1999 (13:14)", "body": "I'll think of you..."}, {"response": 9, "author": "riette", "date": "Tue, Jul 13, 1999 (13:06)", "body": "Asparagus makes one's pee smell. But I like it anyway."}, {"response": 10, "author": "KitchenManager", "date": "Tue, Jul 13, 1999 (19:07)", "body": "the asparagus?"}, {"response": 11, "author": "riette", "date": "Wed, Jul 14, 1999 (13:31)", "body": "\ufffdblush\ufffd Yeah ... that one. But the pee smells nice too."}, {"response": 12, "author": "infospryte", "date": "Tue, Sep 21, 1999 (08:42)", "body": "NEW POTATO AND ASPARAGUS SALAD 3 medium red new potatoes (about 17 ounces), halved lengthwise 1 pound asparagus, trimmed 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice 1/4 cup olive oil 2 tablespoons minced fresh chives Salt and freshly ground pepper Cook potatoes in large pot of boiling water until just tender, about 20 minutes. Drain and cool slightly. Cook asparagus in large pot of boiling salted water until just crisp-tender, about 8 minutes. Drain. Refresh under cold water. Cut potatoes into wedges. Cut asparagus into 1 1/2-inch pieces. Toss vegetables together in large bowl. Combine mustard and lemon juice in small bowl. Gradually whisk in oil. Pour over vegetables. Add chives and toss to coat. Season with salt and freshly ground pepper. Serve salad warm or at room temperature. 2 servings; can be doubled or tripled. Bon App\ufffdtit April 1990"}, {"response": 13, "author": "riette", "date": "Tue, Sep 21, 1999 (09:49)", "body": "Life doesn't get alot more personal than this!! Food is the best way to start conversation, so I'll ask: do you have a name like Mary or Jane as well, Infospryte?"}, {"response": 14, "author": "aschuth", "date": "Tue, Sep 21, 1999 (12:27)", "body": "Oh, by the food you post, Infospryte, I feel as is I knew you since long time... And I bet your name is, is - wait, don't tell! -"}, {"response": 15, "author": "aschuth", "date": "Tue, Sep 21, 1999 (12:28)", "body": "is: Mary-Jane!"}, {"response": 16, "author": "riette", "date": "Tue, Sep 21, 1999 (13:02)", "body": "Or Janice? How 'bout .... Bill"}, {"response": 17, "author": "Isabel", "date": "Tue, Sep 21, 1999 (13:07)", "body": "Rumpelstilzchen?"}, {"response": 18, "author": "stacey", "date": "Tue, Sep 21, 1999 (15:03)", "body": "*laugh*"}, {"response": 19, "author": "infospryte", "date": "Tue, Sep 21, 1999 (17:45)", "body": "No, no name - just a purpose."}, {"response": 20, "author": "stacey", "date": "Tue, Sep 21, 1999 (18:00)", "body": "seems okay to me... and yet you seem strangely familiar..."}, {"response": 21, "author": "MarciaH", "date": "Tue, Sep 21, 1999 (18:55)", "body": "ummm..."}, {"response": 22, "author": "riette", "date": "Wed, Sep 22, 1999 (04:10)", "body": "Yes, defenitely. I have seen you somewhere too, Infospryte .... tell me, did you write the '94 Afrikaner Cookbook?"}, {"response": 23, "author": "Isabel", "date": "Wed, Sep 22, 1999 (06:43)", "body": "So we won't call you names again, ok? *grin*"}, {"response": 24, "author": "infospryte", "date": "Wed, Sep 22, 1999 (09:07)", "body": "COUSCOUS RISOTTO WITH SHRIMP, ASPARAGUS AND PEAS Israeli couscous, sometimes known as pearl pasta, is available at Middle Eastern markets. You could also order it from Joan's on Third in Los Angeles; 323-655-2285. 1 1/2 cups frozen green peas 24 asparagus spears (about 12 ounces), trimmed, cut into 1-inch pieces 3 medium carrots, peeled, cut into matchstick-size strips 3 ounces snow peas, trimmed, cut diagonally in half 6 tablespoons olive oil 32 uncooked large shrimp, peeled, deveined 1 onion, chopped 1/2 cup chopped shallots 4 cups uncooked Israeli couscous 1 pound plum tomatoes (about 8), seeded, chopped 2 cups dry white wine 2 cups vegetable stock or canned vegetable broth 1 cup whipping cream 1 cup freshly grated Parmesan cheese (about 3 ounces) 3 tablespoons unsalted butter 2 tablespoons chopped fresh Italian parsley Cook frozen peas, asparagus, carrots and snow peas in large pot of boiling salted water until vegetables are crisp-tender, about 3 minutes. Drain. Transfer vegetables to bowl filled with ice water. Drain vegetables and set aside. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and saut\ufffd until pink and cooked through, about 1 1/2 minutes. Transfer shrimp to medium bowl. (Vegetables and shrimp can be prepared up to 1 day ahead. Cover each separately with plastic wrap and then refrigerate.) Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat. Add onion and shallots and saut\ufffd until soft, about 5 minutes. Stir in couscous and tomatoes. Add wine and simmer until liquid is reduced by half, stirring often, about 10 minutes. Add vegetable stock and simmer until liquid is reduced by half and couscous is just tender, stirring often, about 8 minutes. Mix in reserved vegetables and whipping cream. Cook couscous over medium heat until mixture thickens and is creamy, about 3 minute . Stir Parmesan, butter and parsley into risotto. Add shrimp and mix until heated through and butter and cheese are melted and well blended, about 2 minutes. Season risotto to taste with salt and pepper. Divide risotto among 8 bowls and serve. Serves 8. R.S.V.P. Fearrington Market Caf\ufffd, Pittsboro, NC"}, {"response": 25, "author": "Isabel", "date": "Wed, Sep 22, 1999 (12:05)", "body": "*LOL*"}, {"response": 26, "author": "aschuth", "date": "Wed, Sep 22, 1999 (13:25)", "body": "(Better she's laughing than calling people names, no?) ;=}"}, {"response": 27, "author": "riette", "date": "Thu, Sep 23, 1999 (03:43)", "body": "I must say it's a first for me - meeting a cookbook with a sense of humour!"}, {"response": 28, "author": "aschuth", "date": "Fri, Mar 31, 2000 (15:35)", "body": "NOW!"}, {"response": 29, "author": "MarciaH", "date": "Fri, Mar 31, 2000 (15:40)", "body": "So soon?"}, {"response": 30, "author": "MarciaH", "date": "Fri, Mar 31, 2000 (15:41)", "body": "Heap the straw time! food conference Main Menu"}]}, {"num": 46, "subject": "Rhubarb (Rhabarber)", "response_count": 30, "posts": [{"response": 1, "author": "stacey", "date": "Wed, Jun  9, 1999 (09:43)", "body": "keep getting Rhubarb from the backdoor neighbors... LOVE strawberry rhubarb pie!"}, {"response": 2, "author": "KitchenManager", "date": "Wed, Jun  9, 1999 (12:11)", "body": "never had it, as far as I know..."}, {"response": 3, "author": "aschuth", "date": "Thu, Jun 10, 1999 (08:39)", "body": "RECIPE, RECIPE!"}, {"response": 4, "author": "stacey", "date": "Thu, Jun 10, 1999 (14:27)", "body": "ummm... well I never write it down but here goes... top and bottom pie crusts... use your fave recipe for crusts, I like mine flaky... bottom crust in pie pan (I like 9 in glass) cut up rhubarb in 1/2 inch or so sections toss it in with some sugar and cornstarch and I prefer frozen strawberries cause then you don't have to add any water layer the ingredients so they can mix up better. cut some butter and drop it around the top of your creation. (you're probably thinking \"amounts... what about amounts...\" well the goal is to fill up the pie with yummy stuff so... more sugar and strawberries if you want it sweeter, more rhubarb if you prefer tart. A couple of teaspoonfuls of cornstarch if you're using frozen berries. With fresh berries use less.) Top pie crust on... pinch your edges and slice a couple breathing holes in the top. Sprinkle a little sugar over the top. Tin foil the edges of your crust (so they don't burn) and pop it in the oven. I like 325 degrees with my crust. Cook til you've got think strawberry rhubarb bubbly's coming out the slits and take the tin foil off. Cook til the crust is light brown -- unless you prefer REALLY dark crust. Ummm... that's about as descriptive as it gets."}, {"response": 5, "author": "autumn", "date": "Fri, Jun 11, 1999 (15:09)", "body": "The Amish community my parents are from always have wonderful rhubarb-strawberry jams in them. I always stock up at Christmastime! I recently saw a recipe for rhubarb-blueberry pie. Probably the same as yours, Stacey, just blueberries for a change."}, {"response": 6, "author": "aschuth", "date": "Sun, Jun 13, 1999 (04:17)", "body": "I MUST GET THAT RECIPE! I've been looking for \"wonderful rhubarb-strawberry jams\" since ages! Stacey, you like yours flaky, huh? Wouldn't ever have guessed!"}, {"response": 7, "author": "KitchenManager", "date": "Sun, Jun 13, 1999 (09:25)", "body": "does help explain a lot, doesn't it?"}, {"response": 8, "author": "stacey", "date": "Tue, Jun 15, 1999 (11:30)", "body": "*growl*"}, {"response": 9, "author": "KitchenManager", "date": "Tue, Jun 15, 1999 (12:00)", "body": "does that mean the placating should commence? How are you today, beautiful?"}, {"response": 10, "author": "aschuth", "date": "Tue, Jun 15, 1999 (12:17)", "body": "Why, thank you, fine of course. Oh, hi there! How are you, Stacey?"}, {"response": 11, "author": "stacey", "date": "Tue, Jun 15, 1999 (13:52)", "body": "commence away!"}, {"response": 12, "author": "KitchenManager", "date": "Tue, Jun 15, 1999 (14:17)", "body": "hmmm...now what would be the appropriate approach...hmmm..."}, {"response": 13, "author": "stacey", "date": "Tue, Jun 15, 1999 (14:25)", "body": "hmmm..."}, {"response": 14, "author": "aschuth", "date": "Wed, Jun 16, 1999 (16:10)", "body": "hmmm... hmmm... omm... omm... omm mani padme omm... omm... ..."}, {"response": 15, "author": "stacey", "date": "Thu, Jun 17, 1999 (09:40)", "body": "are you centered?"}, {"response": 16, "author": "aschuth", "date": "Thu, Jun 17, 1999 (11:39)", "body": "Not anymore. Been released in February. Feel ok now. What was the question?"}, {"response": 17, "author": "MarciaH", "date": "Sat, Jul 31, 1999 (16:39)", "body": "It is high summer and nothing has been said about not eating the leaves of this particularly oxillate-ridden plant. Do not eat the stalks raw, either. Carefully dispose of the leaves so your household animals don't get to them, either. Neither of you will enjoy the results."}, {"response": 18, "author": "stacey", "date": "Mon, Aug  2, 1999 (10:38)", "body": "my uncle eats the stalks raw w/ salt.. is this bad?"}, {"response": 19, "author": "MarciaH", "date": "Mon, Aug  2, 1999 (12:05)", "body": "Not particularly, as long as the green on the stalks has turned to some shade of rosy red. The oxillates are in the green stuff. (He has probably been doing this a while with no ill effects...has he contracted gout, btw?)"}, {"response": 20, "author": "stacey", "date": "Mon, Aug  2, 1999 (13:41)", "body": "not that I know of... is that one of the ramifications?? .ok (amn) uhhh.... DAMN!"}, {"response": 21, "author": "MarciaH", "date": "Tue, Aug  3, 1999 (23:17)", "body": "Gout is caused by the incomplete breakdown of digestive byproducts one of which is Uric Acid. The crystals lodge in the Great toe joint and cripples the sufferer. Oxalic acid crystals are amost as nasty - but they lodge in your throat and tongue and are toxic. Dieffenbachia has the same stuff in it and they call it \"dumb cane\" because those eating it are unable to make a sound. Everything has swollen shut. Keep your little ones and pets away from it."}, {"response": 22, "author": "autumn", "date": "Wed, Aug 11, 1999 (18:52)", "body": "I know some people who need to try that dish..."}, {"response": 23, "author": "MarciaH", "date": "Wed, Aug 11, 1999 (19:03)", "body": "...of the green stuff...? I can think of a few, also!"}, {"response": 24, "author": "riette", "date": "Tue, Aug 31, 1999 (07:40)", "body": "What green stuff? I thought rhubarb was reddish."}, {"response": 25, "author": "MarciaH", "date": "Wed, Sep  1, 1999 (22:39)", "body": "Don't eat the leaves. They are green and toxic. The stalks are rosy-red and delicious."}, {"response": 26, "author": "infospryte", "date": "Tue, Sep 21, 1999 (17:59)", "body": "RHUBARB FOOL This is a lovely, low-fat version of a classic English fruit dessert. 8 ounces fresh rhubarb stalks, trimmed, cut crosswise into 1/2-inch slices, or 8 ounces frozen rhubarb, thawed 1/4 cup sugar 3 tablespoons orange juice 2 tablespoons Grand Marnier or other orange liqueur 1 cup low-fat vanilla yogurt Bring rhubarb, sugar and orange juice to simmer in medium saucepan over medium-low heat, stirring until sugar dissolves. Partially cover pan and cook until rhubarb is very soft, about 6 minutes. Mix in Grand Marnier. Refrigerate until cold, about 15 minutes. Alternate layers of rhubarb mixture and yogurt in 2 large wine goblets or dessert dishes. Using small knife, swirl mixtures together. Serve immediately or refrigerate up to 1 hour. 2 Servings: can be doubled. Bon App\ufffdtit April 1995"}, {"response": 27, "author": "riette", "date": "Wed, Sep 22, 1999 (04:12)", "body": "Looks like you're very much into swirling and creaming and whipping, Infospryte. \ufffdgrin\ufffd"}, {"response": 28, "author": "infospryte", "date": "Wed, Sep 22, 1999 (08:36)", "body": "COUNTRY-STYLE STRAWBERRY-RHUBARB TART Hazelnuts are teamed with strawberries and rhubarb in this rustic tart. Vanilla ice cream is a must for serving. For crust 1 3/4 cups all purpose flour 1/2 cup hazelnuts, toasted, husked 2 tablespoons sugar 1 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup (1 stick) plus 3 tablespoons chilled unsalted butter 1/4 cup (about) ice water For filling 1 large egg beaten with 1 teaspoon whipping cream (for glaze) 1/3 cup (about 1 1/2 ounces) hazelnuts, toasted, husked, chopped 3/4 cup plus 1 tablespoon sugar 3 1/2 cups 1/3-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed) 10 ounces strawberries, hulled, thickly sliced 3 tablespoons cornstarch 2 tablespoons strawberry preserves 1/2 teaspoon ground cinnamon Vanilla ice cream For crust: Blend first 5 ingredients in processor until nuts are finely ground. Add butter; cut in using on/off turns until mixture resembles coarse meal. Mix in enough water to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling.) Preheat oven to 400\ufffdF. Place 9-inch-diameter tart pan bottom on baking sheet. Roll out dough on floured work surface to 13-inch round. Transfer to prepared baking sheet, centering atop tart pan bottom. For filling: Brush dough with some of egg glaze. Sprinkle hazelnuts over dough. Mix 3/4 cup sugar and next 5 ingredients in large bowl. Mound in center of dough, leaving 1 1/2-inch border over filling, pleating loosely and pinch any cracks to seal. Brush crust with remaining egg glaze. Sprinkle crust with 1 tablespoon sugar. Bake tart until crust is brown and filling bubbles, about 55 minutes. Transfer baking sheet to rack and cool tart 15 minutes. Slide metal spatula under edges of tart to loosen. Transfer tart to platter. Serve warm with ice cream. Serves 8. Bon App\ufffdtit April 1997"}, {"response": 29, "author": "aschuth", "date": "Fri, Mar 31, 2000 (15:36)", "body": "SOON!"}, {"response": 30, "author": "MarciaH", "date": "Fri, Mar 31, 2000 (15:56)", "body": "Yes! I thought sooner than Asparagus...but I may have forgotten after living for so many years where we have no seasons. food conference Main Menu"}]}, {"num": 47, "subject": "Strawberries (Erdbeeren)", "response_count": 94, "posts": [{"response": 1, "author": "stacey", "date": "Wed, Jun  9, 1999 (09:43)", "body": "they're growing in my garden!"}, {"response": 2, "author": "autumn", "date": "Fri, Jun 11, 1999 (15:12)", "body": "Ugh. We picked 28 lbs. of them last week and spent all day Sat. making jam. Frankly, I'm getting a little sick of them (if that's possible!) Are you planning to can any, Stacey? And how about you, Alexander? You create the topics but are mum on the foods themselves...how cryptic of you...:-)"}, {"response": 3, "author": "KitchenManager", "date": "Fri, Jun 11, 1999 (19:29)", "body": "we don't know of anyone else that does that..."}, {"response": 4, "author": "stacey", "date": "Tue, Jun 15, 1999 (11:31)", "body": "no canning here Autumn... I eat them right off the plant usually and if they ever make it to the sink for a rinse, that's as far as they ever get!"}, {"response": 5, "author": "aschuth", "date": "Tue, Jun 15, 1999 (12:15)", "body": "The poor innocent 'berries!"}, {"response": 6, "author": "KitchenManager", "date": "Tue, Jun 15, 1999 (13:44)", "body": "probably have the time of their life..."}, {"response": 7, "author": "stacey", "date": "Tue, Jun 15, 1999 (13:53)", "body": "*laugh* you're sounding quite cheerful today! And I shall eat up the flattery as quickly as I eat up the berries!"}, {"response": 8, "author": "KitchenManager", "date": "Tue, Jun 15, 1999 (14:18)", "body": "I 'spose I could settle for two outa three..."}, {"response": 9, "author": "stacey", "date": "Tue, Jun 15, 1999 (14:25)", "body": "oh my! QUITE cheerful indeed!"}, {"response": 10, "author": "KitchenManager", "date": "Tue, Jun 15, 1999 (14:29)", "body": "is this a \"bad\" thing?"}, {"response": 11, "author": "stacey", "date": "Tue, Jun 15, 1999 (15:16)", "body": "no, no, hell no! It's FABulous!"}, {"response": 12, "author": "KitchenManager", "date": "Tue, Jun 15, 1999 (15:34)", "body": "okay, so where were we?"}, {"response": 13, "author": "stacey", "date": "Tue, Jun 15, 1999 (15:37)", "body": "you were preparing to commence..."}, {"response": 14, "author": "KitchenManager", "date": "Tue, Jun 15, 1999 (15:40)", "body": "graduation proceedings?"}, {"response": 15, "author": "stacey", "date": "Tue, Jun 15, 1999 (15:43)", "body": "you were commencing to grovel I believe..."}, {"response": 16, "author": "KitchenManager", "date": "Tue, Jun 15, 1999 (15:48)", "body": "grovel=placate? hmmm... (like bowing down and kissing your feet?)"}, {"response": 17, "author": "stacey", "date": "Tue, Jun 15, 1999 (16:10)", "body": "or whatever you might get to first..."}, {"response": 18, "author": "KitchenManager", "date": "Tue, Jun 15, 1999 (16:17)", "body": "or in-between... or last... or..."}, {"response": 19, "author": "stacey", "date": "Tue, Jun 15, 1999 (17:00)", "body": "or..."}, {"response": 20, "author": "KitchenManager", "date": "Tue, Jun 15, 1999 (17:37)", "body": "just cover up everything that isn't off limits with strawberries..."}, {"response": 21, "author": "stacey", "date": "Tue, Jun 15, 1999 (17:52)", "body": "you don't like strawberries?"}, {"response": 22, "author": "KitchenManager", "date": "Tue, Jun 15, 1999 (21:43)", "body": "I love 'em...that's why the stuff that is off limits isn't covered with them...*sheesh!*"}, {"response": 23, "author": "stacey", "date": "Wed, Jun 16, 1999 (09:24)", "body": "awwww... he *sheeshed* me *grin*"}, {"response": 24, "author": "KitchenManager", "date": "Wed, Jun 16, 1999 (10:44)", "body": "you're just wicked, that's all there is to it..."}, {"response": 25, "author": "stacey", "date": "Wed, Jun 16, 1999 (13:43)", "body": "but in a good way, right? *grin*"}, {"response": 26, "author": "KitchenManager", "date": "Thu, Jun 17, 1999 (00:03)", "body": "sure! why not?"}, {"response": 27, "author": "stacey", "date": "Thu, Jun 17, 1999 (09:41)", "body": "whew... thought someone was on to me for a moment"}, {"response": 28, "author": "aschuth", "date": "Thu, Jun 17, 1999 (11:36)", "body": "You kids! It's always such fun, seeing you frollick around in the sun! Warms my old cold heart..."}, {"response": 29, "author": "KitchenManager", "date": "Thu, Jun 17, 1999 (14:25)", "body": "mine, too!"}, {"response": 30, "author": "stacey", "date": "Thu, Jun 17, 1999 (15:28)", "body": "two cold old hearts? c'mon guys... pop a sunshine pill"}, {"response": 31, "author": "KitchenManager", "date": "Thu, Jun 17, 1999 (16:56)", "body": "like I said in another topic...I can't afford the meds..."}, {"response": 32, "author": "riette", "date": "Tue, Jul 13, 1999 (13:08)", "body": "I think the Afrikaans word for Strawberries is nicer than 'Erdbeeren'. It's called, 'Aarbeie'. Pretty, isn't it? It sounds just like it looks."}, {"response": 33, "author": "KitchenManager", "date": "Tue, Jul 13, 1999 (19:09)", "body": "pronounced Arby? that's a fastfood roastbeef sandwich..."}, {"response": 34, "author": "riette", "date": "Wed, Jul 14, 1999 (13:34)", "body": "NO!!! Though one can never be sure. It's pronounced like the Afrikaans word for that butt illness, where one's butt becomes all inflamed, and you can't get the cherries out anymore - not that I have experience, but I've heard of it from other people. Anyway, so that one is Aambuie. And Aambuie and Aarbeie are pronounced as Ahm-bayah and Ahr-bayah. All clear now?"}, {"response": 35, "author": "KitchenManager", "date": "Wed, Jul 14, 1999 (23:17)", "body": "crystal!"}, {"response": 36, "author": "riette", "date": "Thu, Jul 15, 1999 (09:53)", "body": "Glad to hear that."}, {"response": 37, "author": "KitchenManager", "date": "Thu, Jul 15, 1999 (13:26)", "body": "Because we know how much we dislike confusion and misunderstanding around here..."}, {"response": 38, "author": "riette", "date": "Fri, Jul 16, 1999 (16:21)", "body": "Even though we excell at it. I think our relationship can best be described as 'centrifugal', don't you think?"}, {"response": 39, "author": "KitchenManager", "date": "Fri, Jul 16, 1999 (23:10)", "body": "*thinking*"}, {"response": 40, "author": "MarciaH", "date": "Fri, Jul 16, 1999 (23:39)", "body": "centripital, more than likely!"}, {"response": 41, "author": "riette", "date": "Sat, Jul 17, 1999 (00:47)", "body": "ha-ha! We should write a dictionary together, Marcia - it'll be the first best seller of its kind!"}, {"response": 42, "author": "KitchenManager", "date": "Sat, Jul 17, 1999 (08:58)", "body": "I'll buy one..."}, {"response": 43, "author": "MarciaH", "date": "Sat, Jul 17, 1999 (15:14)", "body": "COOKING HAWAIIAN STYLE ONO - delicious KAUKAU - food PIPI - beef (or cattle) PU'A - pig IMU - pit used for cooking luau LUAU - feast LAULAU - bundles of kalua pig, fish and salt pork bundled in taro leaves (edible) and ti leaves (not edible) LILIKOI - passion fruit HULI-HULI - rotisserie HAUPIA - dessert made with coconut milk (not the water) and sugar and vanilla thickened with cornstarch LOMILOMI SALMON - cubed washed salted salmon, green onion, and fresh tomatoes"}, {"response": 44, "author": "riette", "date": "Sat, Jul 17, 1999 (15:54)", "body": "Huli-Huli is a great word, and so is pu'a. Sounds like, 'pew!-a pig'!"}, {"response": 45, "author": "riette", "date": "Sat, Jul 17, 1999 (15:57)", "body": "Oh, here are those words in afrikaans - not a poetic language, I admit. Try not to laugh out loud, okay? HEERLIK - delicious KOS - food BIEF - beef VARK - pig PARTYTJIE - feast (like a tiny party!!!) VISTROS - bundle of fish and those other things we haven't even given names yet!"}, {"response": 46, "author": "MarciaH", "date": "Fri, Aug 13, 1999 (01:33)", "body": "Ree, I love your pronouncuiation of pu'a = pig and the way you put it all together. *lol* Unfortunately, it is the European vowel in use in Hawaiian so the sound is more like Poo'AH = pig. But, I liked yours better! Huli-huli is a great word. It sounds like what it is and little kids who rolls off of a bed, also huli over. How is the V in Afrikaans pronounced? Strawberry in Hawaiian is 'ohelo-papa meaning flat-spreading berry. The native species growing here on the mid slopes of the volcanoes is white when ripe and makes (as I have mentioned elsewhere) a particularly nasty-looking Jam and Pie. Food coloring is recommended. It tastes just like a ripe red one, but it is just about half the size of wild strawberries elsewhere."}, {"response": 47, "author": "riette", "date": "Tue, Aug 31, 1999 (07:43)", "body": "How weird! The V and the F in afrikaans is pronounced like an english F."}, {"response": 48, "author": "autumn", "date": "Tue, Aug 31, 1999 (21:28)", "body": "So what do you need the letter V for?"}, {"response": 49, "author": "riette", "date": "Wed, Sep  1, 1999 (07:16)", "body": "Well, we use the V in the first half of a word, and the F in the latter half. But, of course there are exeptions. It is such an easy language; I guess it's the only thing the Afrikaners could come up with to confuse people. How about the language you speak over there - Hilo? Is that difficult to learn? Do you speak it all the time, or are there many English speakers like John and yourself around?"}, {"response": 50, "author": "MarciaH", "date": "Wed, Sep  1, 1999 (11:23)", "body": "Interesting question. Just about everyone who has been in America for a while speaks some sort of English. Usually pidgin...a very flexible and colorful patois which gets right to the point with the fewest words. Very few speak English very well, unfortuantely. Older generations speak Japanese, Filipino, some version of Southeast Asian, Chinese or other dialects from that general area. Native Hawaiian speakers are rare. However, on one island, Niihau, only Hawaiian is spoken. There is a resurgence in teaching and speaking Hawaiian on the elementary school level, but it is not widespread in every-day life. It is full of glottal stops and vowels - I have not tried very hard to learn it, though I can sing several of songs in it."}, {"response": 51, "author": "stacey", "date": "Wed, Sep  1, 1999 (12:25)", "body": "ah ha! but can you sing those songs with STRAWBERRIES in your mouth?!"}, {"response": 52, "author": "mrchips", "date": "Wed, Sep  1, 1999 (15:56)", "body": "Strawberries are proof that there is a God! Lucky Mickey Rourke got to eat them off Kim Basinger in 9-1/2 Weeks . If I'm not mistaken, I believe pig or pork is actually pua`a (does have the \"okina\" or glottal stop, but one more \"a\" and it is in between the double a. Hawaiian has double and even triple consonants, but no double vowels. Took two years of it at the University, but am far from a conversational speaker. Am good enough to get by on radio without little old Hawaiian ladies calling to riticize my pronounciation. Here are the words to a Hawaiian song (first stanza and chorus only). Written by (Rev.) Dennis Kamakahi, about a young Hawaiian boy secretly spying a good looking blonde woman taking a shower in a waterfall on the island of Moloka`i. Wahine Ilikea (White-skinned woman) Pua kalaunu, ma ke kai, Oho no uliwai Wahine ilikea, i ka po lio 'O Moloka`i, no ka heke Nana wale no, na wai lili uka, o hina, o ha`a, o mo`o loa, Na wai ekolu, i kaulu wehiwehi, O kama lo, i ka malie Pua kalaunu, ma ke kai, Oho no uliwai Wahine ilikea, i ka po lio \"O Moloka`i no ka heke For all but Marcia, this probably belongs in \"Silly Song Lyrics,\" but when Dennis Kamakahi sings this, he's got the women where he wants them!"}, {"response": 53, "author": "stacey", "date": "Wed, Sep  1, 1999 (18:15)", "body": "could you translate please?"}, {"response": 54, "author": "mrchips", "date": "Wed, Sep  1, 1999 (19:19)", "body": "My translation is more than a tad rusty...but here goes: Flower of the money tree where the stream flows into the sea there is a white skinned lady in the warmth of Moloka`i I see her as she bathes in the falling waters Of the goddesses Hina and Haha and the god Mo`oloa Their waters which nurture the beautiful breadfruit also enhance her beauty."}, {"response": 55, "author": "MarciaH", "date": "Wed, Sep  1, 1999 (19:32)", "body": "Very Nice, John...and no, one never sings with the mouth full. I had forgotten that song for the moment, and you are right about the effect it has on women... (It is good to have another person conversant with Hawaiian here!!! *hugs*)"}, {"response": 56, "author": "mrchips", "date": "Wed, Sep  1, 1999 (19:35)", "body": "Speaking of which, I'm enjoying a poke bento from Ka`upena (Hilo's only Hawaiian restaurant) right now. Lomi salmon, ahi poke (raw yellowfin tuna with limu seaweed), ho`io (a Hawaiian fern shoot Japanese call \"wanabe\"), somen noodles and boiled sweet potato. 'Ono (tasty) and low in fat."}, {"response": 57, "author": "MarciaH", "date": "Wed, Sep  1, 1999 (19:38)", "body": "OK, where is the sour poi? Gotta have lots of that to mix with the lomilomi salmon...you gotta go to Food 37 - What I Ate Today...post it there!!!"}, {"response": 58, "author": "mrchips", "date": "Wed, Sep  1, 1999 (19:40)", "body": "I love poi, but it doesn't come with the bento. I figure the sweet potatoes are enough starch."}, {"response": 59, "author": "MarciaH", "date": "Wed, Sep  1, 1999 (20:20)", "body": "You're right, of course, but I stuff everything I can get my hands on in my mouth and I am still two-dimentional...who said life was fair?! I had Hawaiian at Dotty's the other night and along with the Haupia (I have posted the recipe) there was some stringy yellow sweet potato flavored to taste like pumpkin pie. Ever had that?"}, {"response": 60, "author": "mrchips", "date": "Wed, Sep  1, 1999 (20:40)", "body": "Yes...my mom used to make sweet potato pie when I was a child...if she told you it was pumpkin, you'd be hard pressed to tell the difference (I thought it was better than pumpkin). And no, life isn't fair (Rule #1). Still, even though I still have another human being to lose, I have lost 60 pounds since last December (another 145 to go). Who would believe that in 1989, I was under 200 pounds? Part of my weight gain was dealing with the loss of love the last poem I posted was about. Not her fault--MIN for taking comfort in everything I could shove into my god forsaken pie hole."}, {"response": 61, "author": "mrchips", "date": "Wed, Sep  1, 1999 (20:41)", "body": "Damn YAPP...I meant \"MINE\""}, {"response": 62, "author": "stacey", "date": "Thu, Sep  2, 1999 (09:26)", "body": "60 lbs gone is quite the achievement John! Congratulations!"}, {"response": 63, "author": "riette", "date": "Thu, Sep  2, 1999 (11:03)", "body": "60 lbs??? WOW! That's really IS gutsy. I l-u-u-u-v that about people."}, {"response": 64, "author": "terry", "date": "Thu, Sep  2, 1999 (11:04)", "body": "Now, how did you do that? (lose 60 lbs.)"}, {"response": 65, "author": "mrchips", "date": "Thu, Sep  2, 1999 (12:07)", "body": "I have a long way to go...but a variation of Dr. Terry Shintani's famous \"Hawaii Diet,\" which here in Hawaii is called the \"Waianae Diet.\" I do continue to eat raw fish in larger quantities than is called for and am not exercising as much as he would like."}, {"response": 66, "author": "MarciaH", "date": "Thu, Sep  2, 1999 (13:28)", "body": "John, I am so proud of you - cannot wait to see you this weekend =)"}, {"response": 67, "author": "riette", "date": "Thu, Sep  2, 1999 (14:05)", "body": "Get him naked, maybe you'll see exactly where the 60lbs went!!! \ufffdgrin\ufffd"}, {"response": 68, "author": "stacey", "date": "Thu, Sep  2, 1999 (14:47)", "body": "*cackle* *snort*"}, {"response": 69, "author": "mrchips", "date": "Thu, Sep  2, 1999 (21:27)", "body": "I still have quite a ways to go, but am slowly moving in the right direction."}, {"response": 70, "author": "riette", "date": "Fri, Sep  3, 1999 (02:06)", "body": "You go, Mister! You ooze guts. Yum yum."}, {"response": 71, "author": "mrchips", "date": "Fri, Sep  3, 1999 (04:04)", "body": "If diet and exercise doesn't get me there, maybe I'll try liposuction. Then I really WILL ooze guts!"}, {"response": 72, "author": "riette", "date": "Fri, Sep  3, 1999 (06:47)", "body": "Among other things!!! People say liposuction doesn't REALLY work though. Most people put the weight on again. Anyway, what's wrong with being a bear?"}, {"response": 73, "author": "terry", "date": "Fri, Sep  3, 1999 (08:11)", "body": "Nuffin'"}, {"response": 74, "author": "mrchips", "date": "Fri, Sep  3, 1999 (09:04)", "body": "I want live to be at least 50. It's not that far away, but I've had more than one doctor say that I probably won't make it. I want to give myself the best chance possible."}, {"response": 75, "author": "riette", "date": "Fri, Sep  3, 1999 (13:16)", "body": "Do you have heart trouble?"}, {"response": 76, "author": "mrchips", "date": "Fri, Sep  3, 1999 (21:50)", "body": "Not that I am aware of, and I go to the doctor quarterly. I do have sleep apnea which worries both my physician and me."}, {"response": 77, "author": "riette", "date": "Sat, Sep  4, 1999 (00:33)", "body": "Wow! You mean like a kind of grown-up 'cot-death'? Can't you use something similar to the device they use with babies?"}, {"response": 78, "author": "MarciaH", "date": "Sat, Sep  4, 1999 (01:50)", "body": "O'O has had it ever since I have known him and it terrified me. He refused to do anything about it - but recently saw a doctor who suggested surgery. Nothing doing, he said, so I expect to awaken any day with a dead O'O...which is scary indeed! Interesting thoughts about John running around in my head at the moment...*grin*"}, {"response": 79, "author": "MarciaH", "date": "Sat, Sep  4, 1999 (01:54)", "body": "Nuffin wrong with bears, for sure. This little person adores bears, and O'O is one, himself. As to the other suggestion, if I could just get John to sit down and talk with me would be nice...as to the other, well, he knows where I am!"}, {"response": 80, "author": "MarciaH", "date": "Sat, Sep  4, 1999 (01:55)", "body": "Nuffin wrong with bears, for sure. This little person adores bears, and O'O is one, himself. As to the other suggestion, if I could just get John to sit down and talk with me would be nice...as to the other, well, he knows where I am! Liposuction does work You are born with X number of fat cells. They enlarge and grow and accumulate fat. I got lots fewer than John did. If they remove them they do not grow back!"}, {"response": 81, "author": "mrchips", "date": "Sat, Sep  4, 1999 (02:43)", "body": "It's getting better as I lose weight. I also refuse the surgery, because it's done on the throat (my living). I've tried the machine, but I toss around and throw off the mask at night anyway. But as I get closer to the weight God intended me to be, the problem gets less severe. As for the allegedly \"ungentlemanly\" comment I made (re: screwed...jb), it wasn't meant to be ungentlemanly. It was an honest observation. I can't remember the last time I've had a conversation with a woman who wasn't unavail ble. Strangely enough, even at my weight, I've had the occasional schoolgirl crush directed at me, as have most male teachers which, in a way is flattering, but isn't good at any level and not a life possibility and the occasional woman who doesn't know me try to hit on me on the station's request line, which I don't use for a dating life (remember Play Misty for Me )?"}, {"response": 82, "author": "MarciaH", "date": "Sat, Sep  4, 1999 (12:59)", "body": "(closing your italics for you) Your integrity is intact, and that is one of your greatest strengths. I shall not die alone, either, and will have better conversations for it. Now, just to do it!!! I'd be delighted to see you sometime this afternoon. Till then - I'm gone again to the Civic for more being whacked by errant volleyballs (three so far!)"}, {"response": 83, "author": "riette", "date": "Sat, Sep  4, 1999 (15:51)", "body": "Sounds like fun!"}, {"response": 84, "author": "mrchips", "date": "Sat, Sep  4, 1999 (18:30)", "body": "I'll see Marcia there in about an hour. As for now, I'm eating another poke bento...same as described above...and drinking Diet Coke."}, {"response": 85, "author": "MarciaH", "date": "Sun, Sep  5, 1999 (00:55)", "body": "We made $2147 selling T-shirts...\"we\" meaning the Athletic Department (I was just the means to that end)...and I did see John and talked-story with him. We had a great championship match between rival Honolulu Colleges and the fav of ours won! Yea ...!!!!"}, {"response": 86, "author": "riette", "date": "Sun, Sep  5, 1999 (01:20)", "body": "Congratulations!! Do you do sports yourself, Marcia?"}, {"response": 87, "author": "aschuth", "date": "Sun, Sep  5, 1999 (05:45)", "body": "Congrats, Marcia! I wish we would get that kind of sales-volume with our merchandise... Currently only shirts (orange longsleeve, red shortsleeve), but if I find event-sponsors, we might have more products."}, {"response": 88, "author": "mrchips", "date": "Sun, Sep  5, 1999 (06:58)", "body": "Yes, Marcia...helluva job...especially considering the anemic crowds I saw. Then, I'll bet most of the shirts were bought by athletes themselves. Our poor Rainbow football team still stinketh like goatherds. SOUTHERN CALIFORNIA 62 HAWAII 7"}, {"response": 89, "author": "riette", "date": "Sun, Sep  5, 1999 (08:02)", "body": "?!"}, {"response": 90, "author": "MarciaH", "date": "Sun, Sep  5, 1999 (10:49)", "body": "I am a hiker and small boat sailing racing crew if you consider thost sports. Akron was worse than University of Hawaii...Penn State beat them 70-24. I am sore tired and it is 5am and I can't sleep. Oh well, I will crash later. Answers to your email a little later, ALexander. And, yes, alsmot exclusively the sales of the T-shirts were to visiting athletes."}, {"response": 91, "author": "riette", "date": "Sun, Sep  5, 1999 (12:56)", "body": "I bet the boat never sinks with you on board - you look so tiny."}, {"response": 92, "author": "MarciaH", "date": "Mon, Sep  6, 1999 (00:50)", "body": "During one race our boat capsized. My son's single-handed boat came over to rescue me. He hauled me into it and went to help his father right our boat. Another helpful sailor came whizzing past, plucked my boat's line out of the water and rolled the boat over dumping me back into the water. Earlier, there was a shark following our boat which was about the same length as our hull - about 15.5 feet (4.73 M), so I was not all that thrilled to be in the water again! We had to carry a sack of sand to mak up for my lack of bulk to make the handicaps fair."}, {"response": 93, "author": "MarciaH", "date": "Mon, Sep  6, 1999 (00:55)", "body": "(excuse me while I turn down the volume in here) BTW, there are two campuses of the University of Hawaii. Hilo does not have a football team. He campus in Honolulu does, and theirs is the one which plays so pathetically."}, {"response": 94, "author": "infospryte", "date": "Wed, Sep 22, 1999 (09:20)", "body": "ELDERFLOWER AND STRAWBERRY BOMBE In this recipe, the elderflower concentrate gives the ice cream a delicate, fruity flavor, but 1 teaspoon vanilla stirred into 1/4 cup additional milk makes a delicious substitute. For elderflower ice cream 2 cups heavy cream 1 cup whole milk 2 large eggs 3/4 cup sugar 1/2 cup elderflower concentrate For strawberry sorbet 2/3 cup sugar 2/3 cup water 3 cups strawberries, hulled 1 teaspoon fresh lemon juice Garnish: strawberries, some halved if desired Make ice cream: Have ready a large bowl of ice and cold water. In a saucepan bring cream and milk just to a boil. In a small bowl with an electric mixer beat together eggs and sugar until thick and pale. Add 1 cup hot cream mixture to egg mixture in a slow stream, whisking. Whisk egg mixture into cream mixture in pan and cook over moderate heat, stirring constantly, until thickened slightly, just coats back of spoon, and a candy thermometer registers 170\ufffd F. (Do not let custard boil or it will curdle.) Pour custard throu h a fine sieve into a bowl set in bowl of ice water and stir in elderflower concentrate (or vanilla mixture; see above note). Cool custard. Chill custard, its surface covered with plastic wrap, at least 1 hour and up to 24. Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and in freezer harden until firm. Ice cream may be made 1 week ahead. Make sorbet: In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Stir in strawberries and lemon juice and cool 10 minutes. In a food processor pur\ufffde mixture until very smooth and force through a sieve into a bowl, pressing hard on solids. Discard solids and cool pur\ufffde. Freeze pur\ufffde in an ice-cream maker. Transfer sorbet to an airtight container and in freezer harden until firm. Sorbet may be made 1 week ahead. Assemble bombe: Let ice cream and sorbet stand at room temperature until softened, about 10 minutes. Into a large bowl scoop alternating cup measures of ice cream and sorbet. Make 2 figure-eight swirls with a large metal spoon through ice cream and sorbet and pour into a 7- to 8-cup mold. Freeze bombe, covered with plastic wrap, at least 4 hours and up to 2 weeks. To unmold bombe, dip mold in a bowl of hot water 1 second and invert bombe onto a serving plate. Garnish bombe with strawberries. Makes 8 servings. Gourmet April 1997 food conference Main Menu"}]}, {"num": 48, "subject": "Cherries (Kirschen)", "response_count": 32, "posts": [{"response": 1, "author": "aschuth", "date": "Mon, Jul  5, 1999 (14:13)", "body": "The spring was gorgeous and very promising - the hills white as snow, and the bees got really to it this year! The harvest fulfilled this promise, let me just say so much. Ah, sweet life in this here blessed land! (Next major attraction: the golden sea of wheat fields)"}, {"response": 2, "author": "MarciaH", "date": "Mon, Jul  5, 1999 (21:13)", "body": "Cherries are the single most dangerous fruit in the entire world. They are irresistable and one cannot stop from eating too many at one time, only to regret it in the morning as they hastily make their exit. Served in a decolatage, they take on a whole new meaning. Any way one can get them before the birds do is fair game! I cannot wait!!! Good topic, Alex!"}, {"response": 3, "author": "KitchenManager", "date": "Mon, Jul  5, 1999 (23:37)", "body": "in fact, a had a bowl of fresh ones today at work... probably the only decent part of my whole day... (before loggin on here, that is...)"}, {"response": 4, "author": "aschuth", "date": "Tue, Jul  6, 1999 (05:02)", "body": "(You little darling, you!)"}, {"response": 5, "author": "stacey", "date": "Tue, Jul  6, 1999 (13:55)", "body": "Mmmm... love cherries! Brandon brought a couple of pounds back from Washington state one year... I downed them all too quickly and, yes Marcia, they left just as rapidly!"}, {"response": 6, "author": "autumn", "date": "Tue, Jul  6, 1999 (23:18)", "body": "*cherry orgy*"}, {"response": 7, "author": "KitchenManager", "date": "Tue, Jul  6, 1999 (23:49)", "body": "those only happen once, right?"}, {"response": 8, "author": "MarciaH", "date": "Tue, Jul  6, 1999 (23:55)", "body": "\"cherry orgy\" - written by Chekhov?!"}, {"response": 9, "author": "KitchenManager", "date": "Wed, Jul  7, 1999 (00:01)", "body": "the thing I probably miss most about having a cherry tree in the backyard was Mom's cherry and pineapple preserves..."}, {"response": 10, "author": "MarciaH", "date": "Wed, Jul  7, 1999 (00:09)", "body": "Ummm...canned pineapple, but in that case it is better than using fresh. Do you have the recipe?"}, {"response": 11, "author": "KitchenManager", "date": "Wed, Jul  7, 1999 (01:49)", "body": "no"}, {"response": 12, "author": "stacey", "date": "Wed, Jul  7, 1999 (11:09)", "body": "*laugh* (just an amusing exchange when I add my own visuals to go with!)"}, {"response": 13, "author": "autumn", "date": "Thu, Jul  8, 1999 (22:47)", "body": "go with ...spoken like a Midwesterner, Stacey!"}, {"response": 14, "author": "stacey", "date": "Fri, Jul  9, 1999 (11:14)", "body": "ahhh... must've picked up some verbage during my five year stint in Ohio... watching the corn grow!"}, {"response": 15, "author": "KitchenManager", "date": "Fri, Jul  9, 1999 (11:41)", "body": "is verbage like verbal garbage?"}, {"response": 16, "author": "stacey", "date": "Fri, Jul  9, 1999 (13:24)", "body": "in this case, identical!"}, {"response": 17, "author": "KitchenManager", "date": "Fri, Jul  9, 1999 (13:30)", "body": "wanted to make sure I understood"}, {"response": 18, "author": "stacey", "date": "Fri, Jul  9, 1999 (13:51)", "body": "hey... aren't you from Kentucky? you should have some verbage stories too!"}, {"response": 19, "author": "KitchenManager", "date": "Fri, Jul  9, 1999 (14:01)", "body": "but you might warsh my mouth out with soap!"}, {"response": 20, "author": "stacey", "date": "Fri, Jul  9, 1999 (17:57)", "body": "that might be fun!"}, {"response": 21, "author": "MarciaH", "date": "Fri, Jul  9, 1999 (20:49)", "body": "Hmmm....George Warshington chopped down a proverbial cherry tree, too, did't he?! (I thought that was a Philly accent that put the r in that word!)"}, {"response": 22, "author": "KitchenManager", "date": "Sat, Jul 10, 1999 (00:33)", "body": "not sure about that, but at least I don't say chimley..."}, {"response": 23, "author": "riette", "date": "Tue, Jul 13, 1999 (13:13)", "body": "chim-chimmenee, chim-chimmenee chim-chim cherrie how I love to fart, in the best compa-neeee!"}, {"response": 24, "author": "stacey", "date": "Tue, Jul 13, 1999 (14:29)", "body": "*cackle*"}, {"response": 25, "author": "riette", "date": "Wed, Jul 14, 1999 (13:36)", "body": "\ufffdchoke\ufffd phew!"}, {"response": 26, "author": "autumn", "date": "Thu, Jul 15, 1999 (22:37)", "body": "No cherries at the store this week, waaaaaaaaah! Had to buy 2 lbs. of blueberries instead..."}, {"response": 27, "author": "stacey", "date": "Fri, Jul 16, 1999 (09:15)", "body": "I've picked about five POUNDS of raspberries so far!"}, {"response": 28, "author": "riette", "date": "Fri, Jul 16, 1999 (16:22)", "body": "And I'm backfiring passion fruit all the way! Hail hail! $hit, I'm going to go open a topic."}, {"response": 29, "author": "terry", "date": "Sun, Jul 18, 1999 (22:04)", "body": "From your garden, Stacey?"}, {"response": 30, "author": "stacey", "date": "Mon, Jul 19, 1999 (14:38)", "body": "from the tangled area behind my garden... from the 15 raspberry bushes we 'inherited' when we bought the place last year. I have never had a passion fruit -- just the juice ala Ocean Spray..."}, {"response": 31, "author": "aschuth", "date": "Fri, Mar 31, 2000 (15:38)", "body": "LATER!"}, {"response": 32, "author": "MarciaH", "date": "Fri, Mar 31, 2000 (15:43)", "body": "Yup! Ree's favorite time of the year when over-doing it causes remarkable transformations in her - which she shares with her best buddies...*grin* food conference Main Menu"}]}, {"num": 49, "subject": "All those great tastes", "response_count": 29, "posts": [{"response": 1, "author": "KitchenManager", "date": "Thu, Jul 15, 1999 (13:17)", "body": "Need a cook? Welcome to the food conference, Caryn! Tell us more as your concept expands into reality, please."}, {"response": 2, "author": "caryn", "date": "Thu, Jul 15, 1999 (18:44)", "body": "Gracious KitchenManager: How delightfully warm you are to welcome me to this great conference, You can count on myself or my staff to keep you well informed on our progress. We presently have one executive chef with us but we will always need more. I want this project to fly worldwide, just as the others do, I as a book and songwriter know first hand just how difficult and unfair society is with us. They don't understand what it takes to write a great piece or perform a hit song, let alone how long it took the writer to create the great piece for the muscians to play or the actors to act. There is just not enough respect or proper acknowledgement for us where it is due. I am very surprised this idea has not been enhanced sooner. Even other forms of the entertainment Ind., the Medical Profession, Legal Profession, Etc., are getting on the bandwagon and writing their own books and manuals reflecting their own fields and interests. Whether the world wants to realize it or not. Without the writer, you have nothing. I want to e one of the first to fully recognize and acknowledge these great people. This Restaurant project will be our thanks and gratitude to our great writers. Much of the cusine will reflect many dishes mentioned in books and screenplays. Please stay in touch! this is wonderful! Thank you kindly! God bless! Caryn"}, {"response": 3, "author": "terry", "date": "Thu, Jul 15, 1999 (22:18)", "body": "Where did you say this restaurant was going to be located? In Austin or Scotland?"}, {"response": 4, "author": "caryn", "date": "Thu, Jul 15, 1999 (22:36)", "body": "Right here in Austin, TX. Capital of the Arts world, at least for the central mid-west region anyway. Houston, Atlanta, Glasgow, London, Los Angeles, Dallas, San Antonio, Lyon and Nice; France, Barcelona and Alicante; Spain, Cicago, and certainly Nashville, TN for sure, as well as New Orleans. That is at least the projected plan of direction. My goodness so many places so many great writers in all of them, a wide range of delicious entrees to choose from. How lovely Terry, again it will keep you hoppi g for sure."}, {"response": 5, "author": "caryn", "date": "Thu, Jul 15, 1999 (22:37)", "body": "Right here in Austin, TX. Capital of the Arts world, at least for the central mid-west region anyway. Houston, Atlanta, Glasgow, London, Los Angeles, Dallas, San Antonio, Lyon and Nice; France, Barcelona and Alicante; Spain, Chicago, and certainly Nashville, TN for sure, as well as New Orleans. That is at least the projected plan of direction. My goodness so many places so many great writers in all of them, a wide range of delicious entrees to choose from. How lovely Terry, again it will keep you hopp ng for sure."}, {"response": 6, "author": "autumn", "date": "Thu, Jul 15, 1999 (22:40)", "body": "What an interesting concept! And it begs the question: What is your favorite literary food reference?"}, {"response": 7, "author": "caryn", "date": "Thu, Jul 15, 1999 (22:50)", "body": "I would believe one of my favorite literary food references wood be Martha Stuart, Living in Boston, MA which is the best thing to being in Scotland or Britain, She has brought many scrumptious dishes, which are very interesting as well as tasty, also One of my chef's fabulous new salsa dip, made with salsa, sour cream mix, as well as salsa, cheese mix. His name is Darryl, a dear friend of my fiance's. He has been cooking for 19 plus years, he can make your mouth tingle with both great steaks as well as some outragiously great tex-mex dishes. A true different blend of tastes. Where ever our restaurants are, both the regional favorites as well as our signature favorites will coinside with harmony. Bon Apetite Madamoiselle! Thank you! Caryn."}, {"response": 8, "author": "riette", "date": "Fri, Jul 16, 1999 (16:23)", "body": "Man, I'm missing out on EVERYTHING over here!"}, {"response": 9, "author": "MarciaH", "date": "Fri, Jul 16, 1999 (17:14)", "body": "Me too, I am stunned with the energy...mine has been expended on rocks and a few other diversions...! Great concept, Caryn. Anrthing Hawaiian strike your fancy taste-wise? I have a bag of poi ripening in the kitchen as I write!"}, {"response": 10, "author": "terry", "date": "Fri, Jul 16, 1999 (19:50)", "body": "No poi before it's time. Hawaii must have great food."}, {"response": 11, "author": "MarciaH", "date": "Fri, Jul 16, 1999 (20:17)", "body": "I love it and have been known to order Laulau and lomilomi salmon and ripe (\"sour\")poi rather than steak. It is ono! I think there is enough of the veggie type that you would like it also."}, {"response": 12, "author": "MarciaH", "date": "Fri, Jul 16, 1999 (20:18)", "body": "Oh, and the seaweed is excellent! Pickled, dried or in soups. Kaukau!"}, {"response": 13, "author": "MarciaH", "date": "Fri, Jul 16, 1999 (20:27)", "body": "Terry, we get our tofu here in bags or plastic trays submerged in the water in which it was precipitated. Is there a raw and a cooked form, and what is the difference? We have some which is firmer than the other, but it just means more of the liquid has been pressed out of it. I am most curious as I eat a lot of it."}, {"response": 14, "author": "caryn", "date": "Fri, Jul 16, 1999 (21:13)", "body": "Marciah! Marciah! how worldly you are in your pallet. Hawaiian cuisine as part of the regional menu for my \"Into the pages\" Literary Eatery for Hawaii is fabulous. As I Mentioned All of Our restaurants will have regional cuisine as well as signature cusine of our chefs. I have been in hawaii many times, I will be Hawaii in September for my book conference, I am an author too. Terry, tofu is a great source of lean protein and fried tofu in stirfry dishes are absolutely delicious, we may include these dis es within the menu format for Into The Pages Hawaii restaurant! Keep in touch! Keep those great ideas coming! The more feedback and support the better we will be for all of you! Thank You Kindly! Caryn Mac Fadyen!"}, {"response": 15, "author": "MarciaH", "date": "Fri, Jul 16, 1999 (21:26)", "body": "I'll keep you as current as you'd like to be on edible Hawaii. Congratulations on your splendid entry to The Spring and the dyanmics you brought with you. (Tofu is also good cubed very small and mixed with cottage cheese and used in a salad.)"}, {"response": 16, "author": "MarciaH", "date": "Fri, Jul 16, 1999 (21:30)", "body": "Caryn, where are you scheduled to be in Hawaii?"}, {"response": 17, "author": "caryn", "date": "Fri, Jul 16, 1999 (21:40)", "body": "Hopefully we are targeting Hawaii for Summer 2000! Keep your fingers crossed! We are starting here in Austin first, then we are off to Houston, Atlanta, Dallas, Nashville, Chicago in early spring, and either New York City or Los Angeles in late spring, then Hawaii is being looked at for either July or August 2000, with my hometown of Glasgow, Scotland, London and Manchester England to follow in fall of 2000; these are projections at the moment! There is just so much that we are dealing with, We will hav several websites being set up for catering, ordering of signature sauces, etc! As I mentioned, Keep your fingers crossed and your pallets at hand! For we will be coming your way I promise you that! Bon Appetite'. Thank You. Caryn."}, {"response": 18, "author": "MarciaH", "date": "Fri, Jul 16, 1999 (22:59)", "body": "*finger crossed*....... A L O H A"}, {"response": 19, "author": "riette", "date": "Sat, Jul 17, 1999 (00:51)", "body": "Cool! I really miss African cuisine; Swiss food is good, but so bland - everything tastes the same to me, with different textures. HOw I long for Mama's curry and rice, vetkoek (fat cock??), sosatie, grilled banana, valerie bolletjies, koeksister, biltong, dro\ufffde wors. Stop, STO-O-O-PPP!!!"}, {"response": 20, "author": "terry", "date": "Sat, Jul 17, 1999 (07:52)", "body": "Can you provide a glossary for those terms?"}, {"response": 21, "author": "MarciaH", "date": "Sat, Jul 17, 1999 (13:47)", "body": "I can provide an Hawaiian glossary if you'd like..."}, {"response": 22, "author": "MarciaH", "date": "Sat, Jul 17, 1999 (15:19)", "body": "COOKING HAWAIIAN STYLE -= Part 1 ONO - delicious KAUKAU - food PIPI - beef (or cattle) PU'A - pig IMU - pit used for cooking luau LUAU - feast LAULAU - bundles of kalua pig, fish and salt pork bundled in taro leaves (edible) and ti leaves (not) LILIKOI - passion fruit HULI-HULI - rotisserie HAUPIA - dessert made with coconut milk (not the water) and sugar and vanilla thickened with cornstarch; served in 2\" squares LOMILOMI SALMON - cubed washed salted salmon, green onion, and fresh tomatoes"}, {"response": 23, "author": "terry", "date": "Sun, Jul 18, 1999 (22:05)", "body": "What are your favorite Scottish dishes Caryn?"}, {"response": 24, "author": "caryn", "date": "Mon, Jul 19, 1999 (00:53)", "body": "My Absolute favorite is Shepherd's Pie with Lamb not Beef like the English make. They destroy the true tastes by substituting meats. I love our shorbread but they can be extremely addictive with the mass amount of butter used to make them. Shortbread is actually more of a cookie/cracker like food, made with butter, enriched white flour and whole eggs and oil. You can taste the butter. Bangers and mash is good, made with an hard boiled egg with genuine corned beef hash inside the hardened egg whites, u ually served with mashed potatoes and peas. Thats where the bangers and mash name came from. Steak and Kidney pie, made with real beef steak and potatoe and baked, in a deep dish pan. Some if these dishes I do not eat anymore due my being a veggie! Plus living here in America, they are not as plentiful as they were back in Britain! More and more pubs here are serving them, but only in British pubs here, not if regular restaurants! We may bring these dishes back to life! Who knows! Keep your fingers crossed! Thank you! Caryn."}, {"response": 25, "author": "terry", "date": "Mon, Jul 19, 1999 (09:01)", "body": "Are there any good pubs in Austin like they have in Scotland? Have you been to Fados?"}, {"response": 26, "author": "caryn", "date": "Mon, Jul 19, 1999 (10:31)", "body": "No not yet, The only pub I know of so far here in Austin is The Dog and Duck. I really hope there are more. Los Angeles and Phoenix have great English and Scottish pubs. I have friends who own some successful establishments. In Santa Monica, a suburb of L.A. my friend Phil from Birmingham, England, has a fabulous pub right on 2nd Ave and Santa Monica Blvd. He has been there since 1974, he started out modestly with just an liquor pub, now he is a full service restaurant and full pub with darts, karoke good music, excessive memorbilia of every public figure whom has walked through his doors. He serves the best Fish N chips, Shepherd's Pie, Bangers and Mash, The best creamest New England Clam Chowder, etc. He celebrates 25 yrs. of hard work and great success, I will go out to see him in August. In Phoenix, AZ. My friend Carol Taylor from New Castle and Kent England, also has a great establishment called George and Dragon, opened for 4 yrs. now. 15 February is her anniversary/Birthday, her place is a so warm and has great dishes as well. I hope to see her soon. That's the only ones I am affiliated with, I am sure there are plenty more elsewhere but I will have to find them. But I don't drink too much these days anymore, so I really don't look for them anymore."}, {"response": 27, "author": "MarciaH", "date": "Wed, May 10, 2000 (14:21)", "body": "Is there a dessert topic? I could not find one... Norwegian Cream Sweet - From the Lairds's Table INGREDIENTS (DAY ONE): -Half jar of apricot jam -Juice of one large sweet orange -Half tin of apricots (other half will be used on day two) -425ml milk -275g sugar -3 eggs -few drops of vanilla essence INGREDIENTS FOR TOPPING (DAY TWO): -2 slices stale white bread -25g butter -few drops of vanilla essence -Half tin of apricots Method: Mix half a jar of apricot jam with the juice of 1 large sweet orange and spread in the bottom of a souffl\ufffd dish. Strain a tin of apricots and lay half of them - hollow side down -over the jam. HEAT 425ml milk in a pan. Mix together in a bowl 275g sugar with 3 eggs and beat lightly. STRAIN heated milk into the egg mixture add a few drops of vanilla essence and mix well. POUR GENTLY over the jam and apricot mixture. Put in oven 275F/140C oven for one and a half hours or until set. MAKE THIS THE DAY BEFORE REQUIRED. NEXT DAY - TOPPING. Grate two slices of stale white bread. Melt 25g butter in small frying pan. Add crumbs and keep turning them over until well coated with butter. Turn them over again and this time, add a few drops of vanilla essence. When crumbs are browned, turn onto a dish lined with kitchen roll to absorb any excess butter. Allow to cool, then sprinkle round custard top. Place remaining well-drained apricots in centre. Serve with pouring cream. - Frances Grant-Hutton"}, {"response": 28, "author": "autumn", "date": "Fri, Jun  2, 2000 (14:33)", "body": "Sorry, Marcia, I'm recipe-impaired as it is, and any recipe that starts off \"DAY ONE\" is definitely out of the question! (although it does sound good--I love apricots)."}, {"response": 29, "author": "MarciaH", "date": "Fri, Jun  2, 2000 (19:30)", "body": "*lol* I tend to glaze over when I see that, too. But, not knowing what lurker just might need to know.... food conference Main Menu"}]}, {"num": 5, "subject": "What about being a vegetarian?", "response_count": 226, "posts": [{"response": 1, "author": "Mixu", "date": "Wed, Nov  6, 1996 (08:01)", "body": "My vegetarian life began when I started dating with one. I suddenly realized I hadn't been eating meat for two weeks, and felt perfectly well. So, I quit eating meat altogether. We are no longer together, but I am still a vegetarian - a stricter one than she is. She eats fish... :0)"}, {"response": 2, "author": "sparrow", "date": "Mon, Dec  9, 1996 (14:06)", "body": "I first became a vegan my senior year in high school, in 1991. I put up with much ire from my parents for my animal-rights beliefs. They're both from the meatloaf and potatoes generation and areas of the country so they couldn't see any use in my beliefs other than disrupting meal times. I escaped that, going to university, but found that I couldn't get the kind of variety I needed to maintain a healthy vegan diet on the college meal plan, so I had to switch to ovo-lacto vegetarianism. I stayed one until he summer of '94, when I lost my will and drive to protest and became somewhat of a born-again carnivore. I still ate meat when I met my fiancee, as did he. Then, somewhere in early '95 I decided I didn't like how my body felt with meat, so I went back to vegetarianism and was suprised to find that my fiancee gradually joined me. He's a Midwestern meat eater from way back, so this was a pretty big leap. We've been in and out of veganism ever since, but always vegetarians. It's very, very difficult to find a wide range of fruits and vegetables here in Illinois, and especially if you're living hand-to-mouth. We dream of a day when we can move to California, wh re produce is organic by law! While we both love all animals and share the belief that we have no right to call some animals pets and others dinner, we both wonder what we'll do when we have kids. While I wouldn't want to impose our beliefs stringently on our children, we also don't want our kids thinking they necessarily have to subscribe to the meat myth. Anyone have experience with this, stories to share?"}, {"response": 3, "author": "terry", "date": "Mon, Dec  9, 1996 (20:21)", "body": "I once lived on the Farm, the largest vegetarian community in the world. We really were pretty pure about it. We imported soy technology to Guatemala and other countries. We made tempi, tofu, soy cheese, soy coffee, cottage tofu, and many other soy products. Our cookbooks are famous, though not as comprehensive and authoritative as those of Bill Shurlieff and Akiko Ayoyagi. Give me time, and I'll tell some tales. This is just an introduction."}, {"response": 4, "author": "KitchenManager", "date": "Thu, Dec 12, 1996 (14:30)", "body": "Although an omnivore, I'd love to hear the tales. Anyone else interested? WER"}, {"response": 5, "author": "terry", "date": "Thu, Dec 12, 1996 (20:17)", "body": "William, Matthew and fig, in cultures, could tell some tales too."}, {"response": 6, "author": "KitchenManager", "date": "Wed, Dec 18, 1996 (15:56)", "body": "Tell, tell, tell! Enquiring minds want to know. I want to know! I'm off to bug them also, WER"}, {"response": 7, "author": "stacey", "date": "Tue, Sep 23, 1997 (12:17)", "body": "Pescatarian: isn't that the new term if you eat fish and no other meat? Anyway, that's me. Restaurants used to be tricky with it but, alas, not anymore. Seems everyone is giving up something these days. The only thing I can't stand is those people that want to give up all fat. C'mon guys \"fat tastes Goooooooood!\""}, {"response": 8, "author": "terry", "date": "Wed, Sep 24, 1997 (07:49)", "body": "I don't know, I've never heard that term before. Fat is good if you're a heavy burner like you are. Tell the rest of the story."}, {"response": 9, "author": "stacey", "date": "Wed, Sep 24, 1997 (09:28)", "body": "Do I look like Paul Harvey? Fat is good and it's a reciprocal relationship. If you eat more fat, you'll have extra energy. If you spend extra energy, you're body will process more fat. \"And now you know the REST of the story.\""}, {"response": 10, "author": "terry", "date": "Wed, Sep 24, 1997 (19:29)", "body": "I'm not sure what Paul Harvey looks like, will you give me a raincheck on the answer to that? That sounds logical, energy to burn. And you are a high octane burner!"}, {"response": 12, "author": "stacey", "date": "Thu, Jan  8, 1998 (20:46)", "body": "heard that and appreciate the significance. *smile*"}, {"response": 14, "author": "stacey", "date": "Thu, Jan  8, 1998 (21:04)", "body": "nothing's wrong. just really tired. a draining week quite honestly and I, like my students, have not fallen easily back into the groove."}, {"response": 16, "author": "stacey", "date": "Fri, Jan  9, 1998 (18:14)", "body": "got a great night's sleep. After I made it to school the snow started... looks like an inside weekend. More rest and maybe a bit of lesson plan writing."}, {"response": 18, "author": "stacey", "date": "Thu, Jan 15, 1998 (17:43)", "body": "Fairly productive but not in the ways I had imagined. A lot of thinking. A lot of resting and calming of the soul. No lesson plans were writ! Ate well on Sunday though! Broncos queso, Broncos cheeseball, Broncos pie, Broncos beer!"}, {"response": 19, "author": "terry", "date": "Thu, Jan 15, 1998 (20:12)", "body": "Ya gonna put all yer remaining virtual dollars on the Bronchos?"}, {"response": 20, "author": "stacey", "date": "Mon, Jan 19, 1998 (17:09)", "body": "All but $500. Wouldn't wanna be completelty flat."}, {"response": 22, "author": "terry", "date": "Tue, Jan 20, 1998 (08:22)", "body": "Done deal for stacey in broncholand."}, {"response": 23, "author": "stacey", "date": "Tue, Jan 20, 1998 (18:21)", "body": "but wer, you'd have nothin to say... *grin*"}, {"response": 24, "author": "terry", "date": "Tue, Jan 20, 1998 (18:50)", "body": "Ya, mean, wer ain't gonna be sippin' Buds with all his rowdy friends on Superbowl Sunday?"}, {"response": 25, "author": "stacey", "date": "Thu, Jan 22, 1998 (16:42)", "body": "Paul, wer wasn't going there..."}, {"response": 26, "author": "autumn", "date": "Fri, Jan 23, 1998 (20:21)", "body": "Raided the health food store last night...got 3 lbs. of tempeh and 1 package of wheat meat. Anyone want to share favorite recipes?"}, {"response": 27, "author": "terry", "date": "Fri, Jan 23, 1998 (20:37)", "body": "Gosh, where did I stash that tempeh cookbook of mine? Well, a real basic one (ok, ok Stacey, I know you've heard this before, let me finish) is to slice the tempeh like french fries, boil up some vegetable oil in a frying pan, then deep fry the tempeh, the result is are delectable \"tempeh fries\"."}, {"response": 28, "author": "autumn", "date": "Fri, Jan 23, 1998 (20:40)", "body": "I like frying them in chili powder and rolling them up with monterey jack cheese and tomatoes in tortillas. Mmm!"}, {"response": 29, "author": "stacey", "date": "Mon, Jan 26, 1998 (09:36)", "body": "wow Autumn, that sounds delicious!"}, {"response": 30, "author": "autumn", "date": "Mon, Jan 26, 1998 (16:55)", "body": "It is, and it meets the minimum ingredient requirements. It's a win-win recipe!"}, {"response": 31, "author": "Wolf", "date": "Fri, Jan 30, 1998 (21:14)", "body": "being no veteran vegetarian, as, obviously, you all are, please tell me what tempeh is and does it really taste good? Really love my vegees, but don't know if I could adopt any protein substitute (cuz, I likes a good steak now and again)"}, {"response": 32, "author": "pmnh", "date": "Fri, Jan 30, 1998 (21:48)", "body": "(i think it's hallucenogenic, actually)"}, {"response": 33, "author": "Wolf", "date": "Fri, Jan 30, 1998 (22:08)", "body": "must be to make you forget about steak!"}, {"response": 34, "author": "pmnh", "date": "Fri, Jan 30, 1998 (22:15)", "body": "don't you watch \"oprah\" (hell, i'll never eat beef again...)"}, {"response": 35, "author": "Wolf", "date": "Fri, Jan 30, 1998 (22:18)", "body": "avoid talk shows."}, {"response": 36, "author": "pmnh", "date": "Fri, Jan 30, 1998 (22:35)", "body": "having my chef-boyardee supper, currently (been alternating between that and peanut butter crunch... chef-boyardee better serves my needs, though, 'cause there's no dishes, and that's an important consideration)"}, {"response": 37, "author": "Wolf", "date": "Fri, Jan 30, 1998 (22:38)", "body": "yeah, cuz they're all in the flour bins (dishes)"}, {"response": 38, "author": "pmnh", "date": "Fri, Jan 30, 1998 (22:41)", "body": "actually, one of my little friends washed them for me, not too long ago..."}, {"response": 39, "author": "Wolf", "date": "Fri, Jan 30, 1998 (22:43)", "body": "hope they were in a fresh air suit (don't remember the technical name of the thing-but it's got hoses hooked up to breathe outside air and all-they use 'em in paint booths and stuff)"}, {"response": 40, "author": "terry", "date": "Sat, Jan 31, 1998 (00:50)", "body": "I grew up on Chef Boyardee pizza. Mom made it once a week at least and it was a big deal."}, {"response": 41, "author": "pmnh", "date": "Sat, Jan 31, 1998 (02:14)", "body": "yeah, my mom used to make that, too (and it was a very big deal)... when i owned a pizza joint i actually tried for awhile, when i was experimenting with recipes and stuff during pre-opening, to duplicate the sauce...(even had my sysco guy pester their buyer about getting the stuff wholesale, but he claimed it couldn't be gotten... probably because they had a million cases of alpha d'oro gathering dust in their warehouse)..."}, {"response": 42, "author": "Wolf", "date": "Sat, Jan 31, 1998 (10:08)", "body": "I loved chef boyardee pizza! That stuff was the best.....and now my kids get the same stuff (poor babies!) But they love it as I did."}, {"response": 43, "author": "autumn", "date": "Sat, Jan 31, 1998 (15:15)", "body": "I, too, was raised on Chef Boyardee pizza, as well as macaroni and cheese, every Saturday night immediately following \"Wide World of Sports\" (still hear Baltimore's Jim McKay raving about \"the thrill of victory, and the agony of defeat...\"). By the way, Wolf, tempeh is a fermented soy product from Indonesia. It is quite tasty and has a very satisfying texture, similar to meat. Much superior to tofu or seitan, in my opinion."}, {"response": 44, "author": "pmnh", "date": "Sat, Jan 31, 1998 (15:38)", "body": "if it wasn't for the ravioli, though, i would probably perish... (hi autumn)"}, {"response": 45, "author": "autumn", "date": "Sat, Jan 31, 1998 (15:58)", "body": "hi Nick, glad to see you here! :) (very happy and sincere)"}, {"response": 46, "author": "pmnh", "date": "Sat, Jan 31, 1998 (16:14)", "body": "mais naturellement... et je tu... (umm, did i say that right? or is madame allen smiling cruelly, yet again?)"}, {"response": 47, "author": "autumn", "date": "Sat, Jan 31, 1998 (16:34)", "body": "close enough, even for Mme. Allen!"}, {"response": 48, "author": "Wolf", "date": "Sat, Jan 31, 1998 (20:44)", "body": "thanks Autumn (and for not making fun of me because i hadn't a clue!)"}, {"response": 49, "author": "stacey", "date": "Sun, Feb  1, 1998 (12:12)", "body": "Chef Boyardee... used to piss mom off by eating it directly out of the can. Just as good room temp as heated IMHO. Haven't had it in about 10 years. Mac& Cheese... still a staple in our home. As a child, Mac&Cheese and Spaghettios were always Wednesday night foods (mom's night out with dad at the kitchen helm). In college it was a treat... meant I could afford milk and tasted better than Ramen. Now we do a double batch on those super lazy evenings when no one (I) wants to cook and eat it out of a huge bowl with two forks."}, {"response": 50, "author": "Wolf", "date": "Sun, Feb  1, 1998 (14:30)", "body": "mac and cheese are still big hits in my house, hot dogs, and pb&j. kids love the ramen, which i ate a lot when single (along with soup and tuna)"}, {"response": 51, "author": "pmnh", "date": "Sun, Feb  1, 1998 (14:38)", "body": "think i went like 6 months once where i ate nothing but canned ravioli and super tacos (in between lots and lots of beer)..."}, {"response": 52, "author": "stacey", "date": "Sun, Feb  1, 1998 (17:52)", "body": "nick... speaking of the 'wonder of existence'... Jeez that sounds rough on a body! Tonight I'm making the thrifty pan fried noodle (with Ramen!) Lots of mushrooms, some carrots, celery, zucchini (cause it sounds good) with my eggy noodles. Plenty of soy and some Woschtershire (sp?) Getting excited just thinking about it! Last night I went for Thai food with some friends plenty of good food but the quantities of bad beer hurt me! Looking to go a bit cleaner today."}, {"response": 53, "author": "pmnh", "date": "Sun, Feb  1, 1998 (21:33)", "body": "i was 17 years old at the time... rarely eat the tacos any more (nor do i drink nearly as much beer... like jerry jeff said... \"i don't drink as much/ as i ought to...\")... try not to eat much meat (i NEVER eat in my restaurants... and really don't consider that stuff in ravioli to be meat, if you know what i mean)... and it sounds like maybe you were drinking coors, stacey...:)"}, {"response": 54, "author": "stacey", "date": "Sun, Feb  1, 1998 (22:03)", "body": "how d'ya know? coors it was. I have a self destructive tendency towards dive bars like the atmosphere like the people watching hate what it does to my insides! last night it was the Full House bar off Broadway nasty bar wench lotsa 'bubbas' really strange dynamics at a joint like that but no false pretenses!"}, {"response": 57, "author": "pmnh", "date": "Mon, Feb  2, 1998 (16:42)", "body": "because coors is \"hangover beer\"...(if you drink it, you deserve a hangover)... just kidding... if i have to drink domestic beer, it's coors (or shiner or lone star, if coors isn't available), but for some reason coors has given me a hangover a few times (only other beer to do that was blue ribbon, the first and last time i drank it)... i used to think it was guilt (because adolph coors was such a fascist), but other people have told me the same thing, though it makes no sense (you'd think it'd all be the same, hang- over-wise)... out of curiosity, how do you define a \"dive\"? (\"nasty bar wench\" was a nice touch, by the way...)"}, {"response": 58, "author": "autumn", "date": "Mon, Feb  2, 1998 (16:47)", "body": "Ever drink Rolling Rock? Comes from a small brewery in Latrobe, Pennsylvania. I don't even know if its distribution goes beyond the mid-atlantic region. Simple, unpretentious, and no hang-over!"}, {"response": 59, "author": "pmnh", "date": "Mon, Feb  2, 1998 (16:47)", "body": "ummm, rephrase... it was \"nicely put\" (assure you i have no idea about the touch thing... uh, as pertains to nasty bar wenches... hell, you know what i mean...)"}, {"response": 60, "author": "pmnh", "date": "Mon, Feb  2, 1998 (16:56)", "body": "yeah, it's okay... i have several friends who drink it (but i wouldn't recommend asking for it 'round here... (blank stare... followed by irritated scowl... followed by 15 watt redneck gleam in the eye, and the inevitable nasty bar wench snappy comeback...\"what in the hail is that? some kinda ferren crap?\")... i like ale, and if i can't get that, german beer..."}, {"response": 61, "author": "stacey", "date": "Mon, Feb  2, 1998 (17:29)", "body": "dive: low budget, kinda dark, crowd speckled with members of White Trash America. no pretenses was the best I could come up with. 'cuz bubba doesn't give a flip what you're wearing or what ya look like... if you're drinking beer, he likes ya. think the explanation makes it sound a bit too country... dive is just a hole in the wall with a local crowd of which I am usually not a member but find fascinating to watch/talk with. i prefer amber beers don't care for Rolling Rock in the 'beer' category"}, {"response": 62, "author": "pmnh", "date": "Mon, Feb  2, 1998 (17:50)", "body": "that makes sense... around here, though, qualifying as a dive (and it is an aspired-for designation,, assuring brisk business) requires a reasonable expectation of witnessing/being involved in a shooting before the night is done..."}, {"response": 63, "author": "stacey", "date": "Mon, Feb  2, 1998 (22:41)", "body": "that, dear sir, would be the Broadway Cafe. 24 hour diner, frequented by transients, the mentally deranged, the other worldly or the generally unsuspecting (which suspect soon enough and bolt) The only place where a man crawls inside, out of his drunken stooper and asks to pour your coffee. Genuinely nice, if not altogether sane folks. Send many a fight there but the fried egg sandwiches are worth it!"}, {"response": 64, "author": "pmnh", "date": "Mon, Feb  2, 1998 (22:57)", "body": "is that the place in the commercial? (you know, where the rednecks sway back and forth singing \"rocky mountain high\"?) the lone star lounge... all (or less than) it sounds to be... twice saw shootings there... nearly died there myself (not the ideal venue for long-haired guys wearing tennis shoes)..."}, {"response": 66, "author": "pmnh", "date": "Mon, Feb  2, 1998 (23:36)", "body": "i dunno, wer... some things are too scary even for dumb rednecks (that just may be one of 'em...)"}, {"response": 67, "author": "stacey", "date": "Tue, Feb  3, 1998 (18:09)", "body": "rarely find a vegetarian in the group..."}, {"response": 69, "author": "Wolf", "date": "Tue, Feb  3, 1998 (21:47)", "body": "LOL (yeah, am following you *smile*)"}, {"response": 70, "author": "Wolf", "date": "Tue, Feb  3, 1998 (21:55)", "body": "(geez, sorry)"}, {"response": 71, "author": "autumn", "date": "Wed, Feb  4, 1998 (15:34)", "body": "Good one, wer!"}, {"response": 73, "author": "Wolf", "date": "Thu, Feb 19, 1998 (16:09)", "body": "yeah, the 90's thing...."}, {"response": 74, "author": "autumn", "date": "Fri, Feb 20, 1998 (20:19)", "body": "Wer never struck me as a politically-correct kind of guy...."}, {"response": 76, "author": "autumn", "date": "Mon, Feb 23, 1998 (18:45)", "body": "Well, what, wer?"}, {"response": 78, "author": "autumn", "date": "Wed, Feb 25, 1998 (20:17)", "body": "Do you consider being politically incorrect a defamation of character? My husband prides himself on it! So maybe that was a backhanded compliment...speaking of change, I see you changed the blue/purple color scheme to red/brown. Snazzing the place up, eh?"}, {"response": 80, "author": "Wolf", "date": "Wed, Feb 25, 1998 (21:29)", "body": "red!"}, {"response": 81, "author": "stacey", "date": "Mon, Mar  2, 1998 (09:19)", "body": "it's all black and white when you're telneting... but I'll use my overactive imagination to add color and other such things!"}, {"response": 83, "author": "stacey", "date": "Tue, Mar  3, 1998 (17:35)", "body": "*smile* PICTURES!!! dirty ones too!"}, {"response": 85, "author": "stacey", "date": "Wed, Mar  4, 1998 (15:40)", "body": "maybe spanked!"}, {"response": 87, "author": "pmnh", "date": "Thu, Mar  5, 1998 (00:09)", "body": "um, don't mean to intrude... but i'm redesigning menus, and i'd appreciate some veggie burger suggestions... also, i was in town (austin) the other day, and SOMEWHERE i saw a menu with black bean burgers... had just eaten lunch at threadgills, so i was in that vicinity i'm sure (north lamar, between airport and parmer lane) but cannot for the life of me remember where it was... also, wer, do you have a used equipment source (beyond triple a, network, or john oberman)? i'm looking for smallware, mainly, and trying to avoid the acemart route... seems like there used to be a place on burnet somewhere, but maybe i'm flashing back to a previous life or something..."}, {"response": 89, "author": "autumn", "date": "Thu, Mar  5, 1998 (02:10)", "body": "Nick, there's a bunch of burger alternatives at www.vegsource.com; go into \"meat substitutes\" on the corner frame. Bon appetit!"}, {"response": 90, "author": "pmnh", "date": "Thu, Mar  5, 1998 (02:19)", "body": "(merci beaucoup)"}, {"response": 91, "author": "terry", "date": "Thu, Mar  5, 1998 (03:14)", "body": "Hobie's gotten too big for you? That's Hoberman. ^"}, {"response": 92, "author": "pmnh", "date": "Thu, Mar  5, 1998 (03:54)", "body": "it's kinda scary walking around out there (at john's place)... plus, he's the only one there that speaks english, and he's constantly on the phone, so it takes forever sometimes to get a quote, even when you do find what you need... and- though john possesses a distinct, very unique charm, he can be a little difficult to deal with, sometimes..."}, {"response": 93, "author": "stacey", "date": "Thu, Mar  5, 1998 (16:57)", "body": "black bean burgers at Chili's! veggie burger suggestions: have them!"}, {"response": 94, "author": "pmnh", "date": "Thu, Mar  5, 1998 (22:58)", "body": "thanks... will try one this weekend, when i'm in town...(no chilis out here in the hinterlands, needless to say)... still, it's driving me nuts trying to remember where i saw that damn menu... (one too many heinekens at lunch that day, i reckon)..."}, {"response": 95, "author": "Wolf", "date": "Sat, Mar  7, 1998 (17:53)", "body": "what? they substitute the meat for black beans? gross idea, but is it good?"}, {"response": 96, "author": "autumn", "date": "Sat, Mar  7, 1998 (22:31)", "body": "Joined a food co-op--Neshaminy Valley. Now all my health food/health products come right to my neighbor wholesale, and we all pay for what we ordered, split cases of produce, etc. It was always a hassle driving 45 minutes to Baltimore to shop at the congested Whole Foods, and the people there are so rude. My neighbor, on the other hand, is an absolute angel and i don't have to leave town!"}, {"response": 97, "author": "stacey", "date": "Mon, Mar  9, 1998 (09:53)", "body": "Wolf, they make a patty out of black beans, spices and other assorted non-meat products!"}, {"response": 98, "author": "Wolf", "date": "Wed, Mar 11, 1998 (22:06)", "body": "oh, you mean like soy bean burgers......what a catch-all, \"assorted non-meat products\", gross, almost sounds like the catch-all \"hot dog\" *giggle*"}, {"response": 99, "author": "KitchenManager", "date": "Sat, May 16, 1998 (00:25)", "body": "http://www.gardenburger.com/"}, {"response": 100, "author": "autumn", "date": "Sun, May 17, 1998 (22:39)", "body": "I have been buying 100% organic/natural food from this co-op for so long now, that when I ate out this weekend (car broke down and we were stuck in the same town for 36 hours), I was surprised at how different the most basic foods tasted (pancakes, bread, soup, etc.)."}, {"response": 101, "author": "stacey", "date": "Mon, May 18, 1998 (17:14)", "body": "scary, eh?"}, {"response": 102, "author": "autumn", "date": "Thu, May 21, 1998 (21:00)", "body": "You got that right! I had to flush out my system with green tea when I got home. It is amazing how prevalent white bread is in the 90s...."}, {"response": 103, "author": "riette", "date": "Thu, May 28, 1998 (13:34)", "body": "Hey, guys, have any of you ever read through an Afrikaner cookbook? It's a scream! See, my father was an Afrikaner (yeah, I'm half a Boer, and if anyone blabbers that out on the philosophy conference, I shall never show my face again), and the one thing he was good for, was the knowledge of the language. Anyway, there is this famous Afrikaner cookbook, called 'Kook en geniet' - Cook and Enjoy it. On page 10 (and I have it before me) they have sample menus for a healthy, balanced diet. Here's one of the suggestions . . . and keep in mind this is for a single day. Breakfeast: Pawpaw with lemon Dried meat Scrambled egg Bacon Fried mushrooms cheese omelette Main meal: Roast beef or lamb Roast potatoes Buttered beetroots Buttered green beans or Baked brinjal Leeks with butter Cream carrots Supper: Vegetable soup Stuffed tomatoes on lettuce leaves Wholewheat bread with butter and jam Cottage pie or Meat patties Dried meat Jeesh, and they wonder why they all die before the age of forty!!! Oh, and there are recipies which start with something like: Take one ox . . ."}, {"response": 104, "author": "jgross5", "date": "Thu, May 28, 1998 (14:44)", "body": "I eat my brinjal raw, thank you. But page 11 has my favorite menu."}, {"response": 105, "author": "riette", "date": "Thu, May 28, 1998 (14:48)", "body": "Which consists of?"}, {"response": 106, "author": "jgross5", "date": "Thu, May 28, 1998 (15:41)", "body": "rice and meatballs with a pinch of ree-head that's a peculiarly tasty Australian spice that's usually exported out of Brisbane i wish we could talk sometime"}, {"response": 107, "author": "riette", "date": "Thu, May 28, 1998 (17:23)", "body": "Ree-head is the worst spice in existence. Did you know its core consists of exactly forty eight pips? Yeah, I counted them for myself! They should ban it! It's so . . . so . . . oh, just foul! You want to talk? I wanted to talk to you yesterday, but you weren't listening, so SWEAT, Texas Ranger!"}, {"response": 108, "author": "autumn", "date": "Fri, May 29, 1998 (13:31)", "body": "I guess the Afrikaners are not big on vegetarianism? Pawpaws are native to the East coast of the US as well and are quite tasty--they are really making a comeback here. Ree-head? Pips? What language are you speaking??"}, {"response": 109, "author": "riette", "date": "Fri, May 29, 1998 (13:55)", "body": "You don't know ree-head? It's a kind of chilly, but I don't think you get it in America - don't know where Jim knows it from. It's orange, with a funny sort of shape and inside are exactly fourty eight pips. But if you should ever come across it, STAY AWAY! It's the worst spice in the world. Really quite venomous. Oh, and no, you're right. The Afrikaners aren't big on vegetarianism at all. I grew up eating meat for breakfeast, lunch, supper and inbetween, but have pretty much come off it since coming here. I sometimes still crave good meat - hence the meatball week - but only sometimes. I much prefer exotic fruits now - I eat myself sick on them, especially when I suffer from insomnia . . . with dire consequences at times. Tummy aches etc. Pawpaw is one of my favourites. I love that bittersweet taste and all the water in it."}, {"response": 110, "author": "KitchenManager", "date": "Wed, Jun  3, 1998 (14:43)", "body": "pawpaws...euuwww icky-icky-bad"}, {"response": 111, "author": "riette", "date": "Wed, Jun  3, 1998 (16:15)", "body": "What? Really? I love slimy things. What's your favourite fruit then, Wer'"}, {"response": 112, "author": "KitchenManager", "date": "Wed, Jun  3, 1998 (16:24)", "body": "blackberries, pears, tangerines, watermelons"}, {"response": 113, "author": "stacey", "date": "Wed, Jun  3, 1998 (16:36)", "body": "mangoes??"}, {"response": 114, "author": "riette", "date": "Wed, Jun  3, 1998 (16:36)", "body": "oh, stop, you're making me hungry! Especially watermelons. And I like spitting the pips at the girls - we have regular pip-wars!"}, {"response": 115, "author": "KitchenManager", "date": "Wed, Jun  3, 1998 (16:42)", "body": "just yours Stace... I also like cherries and pineapples"}, {"response": 116, "author": "stacey", "date": "Wed, Jun  3, 1998 (16:49)", "body": "Woo WOOOOO! caught me off gaurd with that one REW! (but thanks!)"}, {"response": 117, "author": "KitchenManager", "date": "Wed, Jun  3, 1998 (16:54)", "body": "really, you, off guard, what's preoccupying your lust gland these days?"}, {"response": 118, "author": "stacey", "date": "Wed, Jun  3, 1998 (16:54)", "body": "is lust a gladular secretion?!?!"}, {"response": 119, "author": "KitchenManager", "date": "Wed, Jun  3, 1998 (16:59)", "body": "yours, at times, has made me glad... (ooops, you meant glandular)"}, {"response": 120, "author": "stacey", "date": "Wed, Jun  3, 1998 (17:03)", "body": "*laugh*"}, {"response": 121, "author": "KitchenManager", "date": "Wed, Jun 10, 1998 (21:28)", "body": "http://www.veg.org/veg/"}, {"response": 122, "author": "riette", "date": "Thu, Jun 11, 1998 (01:00)", "body": "hmm strange codes popping up on my screen . . . virtual necrophilliac blushing, I suppose ..."}, {"response": 123, "author": "KitchenManager", "date": "Thu, Jun 11, 1998 (11:47)", "body": "sorry, Riette, should have also said that that site bills itself as, and I quote: The Vegetarian Pages is intended to be an independent, definitive Internet guide for vegetarians, vegans and others. The Vegetarian Pages hosts many valuable resources too! they're at http://www.veg.org/veg/"}, {"response": 124, "author": "riette", "date": "Thu, Jun 11, 1998 (13:04)", "body": "ugh! Won't see me there. Sounds far too healthy!"}, {"response": 125, "author": "terry", "date": "Thu, Jun 11, 1998 (18:26)", "body": "Cool! I'll scheck it out."}, {"response": 126, "author": "riette", "date": "Thu, Jun 11, 1998 (18:44)", "body": "Oh dear, you're one of those guys who live on lettuce and water? I find that very scary."}, {"response": 127, "author": "KitchenManager", "date": "Thu, Jun 11, 1998 (19:20)", "body": "no, he eats at the restaurant, also"}, {"response": 128, "author": "riette", "date": "Thu, Jun 11, 1998 (19:39)", "body": "lettuce?"}, {"response": 129, "author": "autumn", "date": "Fri, Jun 12, 1998 (12:29)", "body": "I bookmarked that site, wer, thanks for the resource."}, {"response": 130, "author": "KitchenManager", "date": "Fri, Jun 12, 1998 (14:03)", "body": "you're welcome"}, {"response": 131, "author": "jgross5", "date": "Fri, Jun 12, 1998 (20:34)", "body": "i'm goin' there right now and I'm takin' all my books."}, {"response": 132, "author": "riette", "date": "Sat, Jun 13, 1998 (01:20)", "body": "You have space in that head of yours for the knowledge that comes from books as well?! Impressed, Texas!"}, {"response": 133, "author": "KitchenManager", "date": "Fri, Nov 13, 1998 (10:12)", "body": "\"No Schmaltz,\" a Yiddish cooking video with English subtitles, features instructions to create nine Jewish vegetarian dishes such as eggless matzo balls and \"chickenless\" soup. The 30-minute video costs $27. For more info, call The Vegetarian Resource Group at (410) 366-8343."}, {"response": 134, "author": "autumn", "date": "Fri, Nov 13, 1998 (21:47)", "body": "Interesting! Wer always finds the weirdest stuff."}, {"response": 135, "author": "KitchenManager", "date": "Sat, Nov 14, 1998 (22:40)", "body": "Hey, I gotta be good for something..."}, {"response": 136, "author": "TIM", "date": "Sun, Nov 15, 1998 (00:42)", "body": "I like vegetarian food well enough that I could go out to eat with a vegetarian and enjoy what i was eating, but I would not want to limit myself to vegetables entirely."}, {"response": 137, "author": "riette", "date": "Mon, Nov 16, 1998 (03:09)", "body": "I like vegetables too, and adore fruit more than chocolate, but sometimes the bloody instinct just takes over, and then I need something chewy, juicy, mmmmmoooo-y. And there tofu and soya just don't do the job for me."}, {"response": 138, "author": "TIM", "date": "Mon, Nov 16, 1998 (06:57)", "body": "Chocolate covered cherries?"}, {"response": 139, "author": "riette", "date": "Mon, Nov 16, 1998 (10:36)", "body": "Sounds stupendous! Where can one get those????"}, {"response": 140, "author": "TIM", "date": "Mon, Nov 16, 1998 (11:45)", "body": "In this country, every candy shop carries them. If you can't find any, give me a surface address and I'll ship some over. They aren\"t very perishable unless they get hot, and that's not likely at this time of year. In addition Lammes' Candies, here in Austin, is one of the best candy makers in the country."}, {"response": 141, "author": "riette", "date": "Tue, Nov 17, 1998 (00:39)", "body": "DEAL! But first you must tell me what to send you in return? Cheese with sexy holes in? No, no, seriously."}, {"response": 142, "author": "TIM", "date": "Tue, Nov 17, 1998 (02:00)", "body": "Cheese or chocolate. I really don't know what else they make in switzerland besides highly expensive machined items. and watch works. Actually you could make one heck of a fondue out of swiss cheese and white chocolate."}, {"response": 143, "author": "TIM", "date": "Tue, Nov 17, 1998 (02:01)", "body": "And, of course the cheese with the sexy holes sounds good too."}, {"response": 144, "author": "autumn", "date": "Tue, Nov 17, 1998 (15:37)", "body": "My organic co-op order was (*gulp*) $130 today."}, {"response": 145, "author": "TIM", "date": "Tue, Nov 17, 1998 (15:54)", "body": "Ouch! what did you get?"}, {"response": 146, "author": "riette", "date": "Tue, Nov 17, 1998 (16:02)", "body": "WOW, Autumn!! Hope it's worth it! Will send you a piece of chocolate and a piece of cheese for the road, Tim! And I'll make sure the cheese has a large hole or two for those lonely, lonely nights.... Should I address it for some highway between Texas and New Jersey?"}, {"response": 147, "author": "TIM", "date": "Tue, Nov 17, 1998 (16:16)", "body": "I live in the same house as terry. 9011 Quail Creek Dr. Austin, TX 78758. But remember, this is part of a deal. I need an address to send the chocolate covered cherries to. I try to stay out of Jersey. There aren't many places I can turn around there. the last time I got lost in Jersey, I ended up turning around in the parking lot of a swimming pool."}, {"response": 148, "author": "riette", "date": "Tue, Nov 17, 1998 (16:33)", "body": "Hope you at least took the opportunity to take a swim!!! My address is: Ri\ufffdtte Walton Klosbachstrasse 72 CH-8032 Z\ufffdrich Switzerland"}, {"response": 149, "author": "TIM", "date": "Tue, Nov 17, 1998 (18:06)", "body": "Unfortunately I could not go for a swim. It was a hot day and a blacktop parking lot. If I had stopped for any length of time I'd have sunk in. Remember my wheels carry between 2000 and 3000 kilos each. the tire contact patch is only @ 25cm square."}, {"response": 150, "author": "riette", "date": "Wed, Nov 18, 1998 (00:42)", "body": "Good God! That can happen??? Yes, of course it could - all that weight concentrated on such a tiny surface. Has it ever happened to you?"}, {"response": 151, "author": "TIM", "date": "Wed, Nov 18, 1998 (01:01)", "body": "Not with the tires, but I've had the landing gear fall through several times, when the trailer was dropped. Loads of fun. Takes about 2 hrs and a lot of hard work to get it out. then you have two holes to fill in."}, {"response": 152, "author": "terry", "date": "Wed, Nov 18, 1998 (06:09)", "body": "Don't forget to send the tape, Ree! It's ready?"}, {"response": 153, "author": "riette", "date": "Wed, Nov 18, 1998 (12:52)", "body": "Yep, and I dread to think what's going to go through your head when you see it! ha-ha! Ah well, it was good fun. I'll send it the end of the week, so hopefully you'll get it within the next 2 weeks. You know what Terry? I've got it all figured out with President Clinton and Monica Lewinsky - it was all a huge misunderstanding on her part! She probably walked into the dining room one morning, and found him upset over the burnt eggs. Then she probably asked him if there was anything she could do, and he said, 'Sack the cook!'. And she, being NOT the cleverest woman alive, took it for 'Suck the cock!'. Accurate theory?"}, {"response": 154, "author": "TIM", "date": "Wed, Nov 18, 1998 (15:52)", "body": "I think you may have something there. And, perhaps a future as a political commentator."}, {"response": 155, "author": "riette", "date": "Thu, Nov 19, 1998 (00:55)", "body": "Why, thank you, sir. It IS rather a shocking insight I have, isn't it?"}, {"response": 156, "author": "TIM", "date": "Thu, Nov 19, 1998 (01:01)", "body": "Truely enlightening. Terrrriffic story line for a documentary on PBS."}, {"response": 157, "author": "terry", "date": "Thu, Nov 19, 1998 (08:47)", "body": "Move over, Eleanor Clift."}, {"response": 158, "author": "autumn", "date": "Thu, Nov 19, 1998 (21:24)", "body": "Boca burger meat, bilberry juice, amazake, whole wheat pasta, broccoli/zucchini pasta, brown rice, couscous, etc. etc. It just all seems to add up. And I forgot to order the peanut butter, which would have been an extra $18 right there. But I'll be creative with it all."}, {"response": 159, "author": "TIM", "date": "Thu, Nov 19, 1998 (23:53)", "body": "18 Dollars for Peanut BUtter? how much peanut butter?"}, {"response": 160, "author": "riette", "date": "Fri, Nov 20, 1998 (00:34)", "body": "Jesus, Autumn! $18 for peanut butter! That's like paying a male prostitute $10 000 for a quickie. Now, the male prostitute might have a golden willie - what is your peanut butter's excuse?"}, {"response": 161, "author": "terry", "date": "Fri, Nov 20, 1998 (03:40)", "body": "Maybe she's getting a 5 pound bucket."}, {"response": 162, "author": "TIM", "date": "Fri, Nov 20, 1998 (04:06)", "body": "Should still be less than 10 dollars."}, {"response": 163, "author": "terry", "date": "Fri, Nov 20, 1998 (09:19)", "body": "Maybe it's designer pb."}, {"response": 164, "author": "KitchenManager", "date": "Fri, Nov 20, 1998 (09:47)", "body": "Money says it's the nuts..."}, {"response": 165, "author": "TIM", "date": "Fri, Nov 20, 1998 (09:49)", "body": "Knowing the way some of these health food companies operate, I probably should not be surprised at the price. I take several herbs on a regular basis. I buy them in bulk at wally world. If i bought them at a health food store, they would cost 5 times as much."}, {"response": 166, "author": "riette", "date": "Sat, Nov 21, 1998 (00:21)", "body": "Well, as long as Autumns enjoys those golden peanuts of her's....."}, {"response": 167, "author": "TIM", "date": "Sat, Nov 21, 1998 (00:21)", "body": "I don't know. I've always been kind of spooked by a woman that goes for the nuts"}, {"response": 168, "author": "TIM", "date": "Sun, Nov 22, 1998 (01:55)", "body": "Specially one who wants to crush them up and make a paste of them."}, {"response": 169, "author": "riette", "date": "Mon, Nov 23, 1998 (00:32)", "body": "ha-ha! And I've been having such lovely dreams lately...."}, {"response": 170, "author": "TIM", "date": "Mon, Nov 23, 1998 (00:37)", "body": "About what??"}, {"response": 171, "author": "riette", "date": "Mon, Nov 23, 1998 (06:49)", "body": "Eating golden peanuts..."}, {"response": 172, "author": "TIM", "date": "Mon, Nov 23, 1998 (10:18)", "body": "OOOH! Sounds good to me. As long as they remain whole."}, {"response": 173, "author": "riette", "date": "Tue, Nov 24, 1998 (00:21)", "body": "You mean I have to suck them??"}, {"response": 174, "author": "TIM", "date": "Tue, Nov 24, 1998 (00:34)", "body": "That would be the preferred method. Licking also works."}, {"response": 175, "author": "riette", "date": "Wed, Nov 25, 1998 (00:52)", "body": "Licking won't get me anywhere... After all, they are meant to be swallowed..."}, {"response": 176, "author": "TIM", "date": "Wed, Nov 25, 1998 (08:39)", "body": "OH BOY RIETTE!! If that don't give new meaning to, \"Deep Throat\", I don't know what will."}, {"response": 177, "author": "riette", "date": "Wed, Nov 25, 1998 (10:14)", "body": "I WAS talking about golden peanuts, remember! What were YOU talking about??"}, {"response": 178, "author": "TIM", "date": "Wed, Nov 25, 1998 (11:57)", "body": "Major Gen McAuliffe's response to the German demand for surrender at the battle of the bulge."}, {"response": 179, "author": "riette", "date": "Thu, Nov 26, 1998 (00:49)", "body": "Oh, so it WAS merely a gun in your pocket! And I thought you were happy to see me..."}, {"response": 180, "author": "TIM", "date": "Thu, Nov 26, 1998 (01:17)", "body": "Riette, of course, I'm always happy to see you!! Maj Gen McAuliffe's Response: \"NUTS\"."}, {"response": 181, "author": "riette", "date": "Thu, Nov 26, 1998 (09:53)", "body": "Dare I ask who Maj Gen Mc Auliffe is?"}, {"response": 182, "author": "TIM", "date": "Thu, Nov 26, 1998 (16:31)", "body": "He was the commander of the 101st Airborne division in dec 1944."}, {"response": 183, "author": "riette", "date": "Fri, Nov 27, 1998 (00:24)", "body": "And Popeye's girlfriend? Get it? Mc Aullife? Blugh! Bad joke, I know."}, {"response": 184, "author": "TIM", "date": "Fri, Nov 27, 1998 (00:36)", "body": "Good eye Riette! I missed that until you pointed it out."}, {"response": 185, "author": "riette", "date": "Fri, Nov 27, 1998 (00:45)", "body": "I would have missed it too, but I decided to get on the net with my binoculars today - still trying to spot you, but so far nothing."}, {"response": 186, "author": "TIM", "date": "Fri, Nov 27, 1998 (00:51)", "body": "Riette, check your six!!"}, {"response": 187, "author": "riette", "date": "Fri, Nov 27, 1998 (15:02)", "body": "My six? What are you talking about, young man?"}, {"response": 188, "author": "TIM", "date": "Fri, Nov 27, 1998 (15:10)", "body": "Behind you, Riette, Behind you."}, {"response": 189, "author": "riette", "date": "Sat, Nov 28, 1998 (00:24)", "body": "But I see only four!"}, {"response": 190, "author": "TIM", "date": "Sat, Nov 28, 1998 (00:30)", "body": "Now, you've got me, Riette! Think of a clock face with the 12 right in front of you and you standing in the center."}, {"response": 191, "author": "riette", "date": "Sat, Nov 28, 1998 (14:35)", "body": "Oh my Lord! And I thought you meant the moles on my back!!!"}, {"response": 192, "author": "TIM", "date": "Sat, Nov 28, 1998 (14:41)", "body": "And just how would I know about the moles on your back, Riette? are there some pictures floating around that I don't know about?"}, {"response": 193, "author": "riette", "date": "Sun, Nov 29, 1998 (00:54)", "body": "ha-ha! I hope not!!! I thought you were taking a wild guess!"}, {"response": 194, "author": "TIM", "date": "Sun, Nov 29, 1998 (01:02)", "body": "Well now, Riette, we all know who is the wild one here."}, {"response": 195, "author": "riette", "date": "Tue, Dec  1, 1998 (00:32)", "body": "Not me! You know how good I can be if I want to...."}, {"response": 196, "author": "TIM", "date": "Tue, Dec  1, 1998 (00:54)", "body": "Riette, I don't think that I've seen that side of you, but I look forward to it."}, {"response": 197, "author": "riette", "date": "Tue, Dec  1, 1998 (12:48)", "body": "Okay, I promise to be sweet as sugar, and soft as .... margarine (since this is the vegetarian conference, and all)."}, {"response": 198, "author": "TIM", "date": "Tue, Dec  1, 1998 (20:46)", "body": "Riette, how about soft as cornsilk."}, {"response": 199, "author": "riette", "date": "Wed, Dec  2, 1998 (00:38)", "body": "ha-ha!! Soft as a bed of trampled tomatoes."}, {"response": 200, "author": "TIM", "date": "Wed, Dec  2, 1998 (00:41)", "body": "OOOH, that's Good, Riette!"}, {"response": 201, "author": "riette", "date": "Wed, Dec  2, 1998 (11:06)", "body": "yeah yeah you're just saying it!"}, {"response": 202, "author": "TIM", "date": "Wed, Dec  2, 1998 (12:14)", "body": "No, Riette, I really mean it."}, {"response": 203, "author": "riette", "date": "Thu, Dec  3, 1998 (00:09)", "body": "Mean what???? ha-ha! Thanks anyway! What are your favourite vegetarian dishes?"}, {"response": 204, "author": "TIM", "date": "Tue, Dec  8, 1998 (17:44)", "body": "I am not familiar with vegetarian cooking enough to name dishes. all I know is everything I tried I liked."}, {"response": 205, "author": "MarciaH", "date": "Wed, May 10, 2000 (13:13)", "body": "A Simple Vegetarian Dish With Shallots This simple vegetarian dish can be the main course or the vegetable served with a main course. Ingredients: -8 small onions or shallots (if available) -1/2 cup of water -4 tablespoons of olive oil -5 garlic cloves, finely sliced -fresh basil to taste -salt and coarse ground pepper (to taste) -fresh orange-scented thyme (to taste) -juice of 1/2 lemon Method: Boil onions or shallots for 10 minutes in 1/2 cup of water. Chop when cooled. Take 4 tablespoons olive oil, heat and add 5 cloves of garlic sliced into fine slices. Cook until tender. Add some fresh basil, salt and coarse ground pepper, fresh orange-scented thyme, and the juice of half of a lemon to garlic. Add all to onions (or shallots). Mix well and either serve as they are or bake for 30 minutes at 150C. - Frances Grant-Hutton"}, {"response": 206, "author": "MarciaH", "date": "Wed, May 10, 2000 (13:33)", "body": "Roasted Red Pepper Hummus This recipe is provided by The International Vegetarian Union, 'Promoting Vegetarianism Worldwide Since 1908.' Find them at http://www.ivu.org . 1 15-oz can chickpeas 2 large garlic cloves 2/3 cup tahini (sesame seed paste) 1/2 cup lemon juice 1 roasted red pepper, cut in pieces and peeled and seeded (and don't forget that delicious roasting liquid!) Salt and black pepper or cayenne to taste 2 tablespoons minced parsley or cilantro Drain chickpeas and save liquid. Place all ingredients in a food processor and process until smooth. If mixture is too thick, add some of the reserved liquid."}, {"response": 207, "author": "MarciaH", "date": "Thu, May 11, 2000 (14:30)", "body": "Do You Get Enough Boron? It's hard to know the answer to this question since there is no established requirement for this mineral. But research suggests that boron could be an essential dietary component that is especially important for bones. Some people consume hardly any boron. But in a recent study published in the Journal of the American Dietetic Association, vegetarians had the edge once again. Their diets were significantly higher in boron than those of meat eaters. The best sources of boron are peanuts, peanut butter, and raisins. Legumes and fruits like apples and grapes are also rich sources."}, {"response": 208, "author": "MarciaH", "date": "Fri, May 12, 2000 (00:12)", "body": "EMAZING The Practical Vegetarian - Mexican Beans Saute 1 medium onion and 1 medium green pepper in 1-2 tablespoons of olive oil. Add a crumbled meat substitute. Pick one of the following. 1 MorningStar Griller 3 MorningStar Sausage links 2 MorningStar Sausage Patties 3/4 cup beef-flavored TVP Cook one of the above with the onions and green peppers, giving the meat substitute time to brown a little. Then add: 1 can chili hot beans 1 can creamed corn 1 can chopped green chilies Simmer for five minutes to let the flavors mingle. Serve with corn tortillas."}, {"response": 209, "author": "sprin5", "date": "Fri, May 12, 2000 (07:03)", "body": "Wow, I'm gonna try that one!"}, {"response": 210, "author": "MarciaH", "date": "Fri, May 12, 2000 (12:19)", "body": "Look tasty, don't they. I'll keep posting the stuff as it appears in my email. Let us know how palatable it is and what you did to improve on it."}, {"response": 211, "author": "MarciaH", "date": "Mon, May 15, 2000 (00:08)", "body": "EMAZING The Practical Vegetarian - Folic Acid The average vegetarian has 25% more folic acid or folate in her diet than people who eat meat and vegetables, and vegans have as much as 50% more! This important B vitamin has been linked to a reduction in heart disease. Now new research from a Harvard University's Nurses' Health Study has indicated that it may lower colon cancer risks as well. The study found that women with an intake of 400 micrograms of folate per day showed a 30% reduction in colon cancer when compared to women whose daily folate count was only 200 micrograms. Those who used folate supplements for 15 years or more had a 75% reduction! Green leafy vegetables are one of the primary sources for folate (think foliage). We'll list a few other good foods that will help you make sure you get enough folate in your diet; listed by food, portion size, and amount of folate in micrograms. Lentils (1/2 cup, cooked) - 179 Instant oatmeal (1 package) - 150 Pinto beans (1/2 cup, cooked) - 147 Spinach (1/2 cup cooked) - 110 Orange juice (1 cup) - 109"}, {"response": 212, "author": "MarciaH", "date": "Tue, May 16, 2000 (00:25)", "body": "The Practical Vegetarian - B Vitamins And Migraine Head B Vitamins And Migraine Headaches Here's hope for migraine sufferers. Belgian researchers in a controlled study found that subjects who consumed 400 milligrams of riboflavin a day had a 50 percent reduction in the frequency of their headaches. The study treated 55 migraine patients with daily doses of either riboflavin or a placebo. After three months, 59 percent of those who had the supplement reported a 50 percent reduction in migraine headaches compared to only 15 percent of the subjects in the placebo group. Since there were few side effects associated with the high riboflavin doses, the researchers suggested that riboflavin might offer some hope for migraine sufferers."}, {"response": 213, "author": "MarciaH", "date": "Wed, May 17, 2000 (20:20)", "body": "\"He is a heavy eater of beef. Me thinks it doth harm to his wit.\" - Shakespeare in \"Twelfth Night\" \"Nothing will benefit human health and increase chances for survival of life on Earth as much as the evolution to a vegetarian diet.\" - Albert Einstein \"So you are the people tearing down the Brazilian rainforest and breeding cattle.\" - Prince Philip to McDonald's of Canada - Douglas Stevenson"}, {"response": 214, "author": "MarciaH", "date": "Thu, May 18, 2000 (00:10)", "body": "A costly way to get your organic vittles: Diamond Organics Fresh picked organic produce can be delivered directly to your door through Diamond Organics, at http://www.diamondorganics.com . Federal Express overnight delivery guarantees your food arrives fresh only hours after it has been harvested, not days or weeks. Orders placed before 11:00 am PST Monday through Thursday are shipped out that same day. Select one of their convenient sampler packages or put together your own special order. All vegetables, greens, and fruits are organically grown in accordance with the California Organic Foods Act of 1990. For fastest service call 1-888-ORGANIC (674-2642)."}, {"response": 215, "author": "MarciaH", "date": "Fri, May 19, 2000 (16:57)", "body": "The Practical Vegetarian - Lulie's Spaghetti Sauce Saute one large onion in a little bit of oil. Crumble into the skillet 1 cup of your favorite sausage substitute. Add 1 quart of home canned whole tomatoes or 2 cans of whole tomatoes. Simmer, and add seasoning, such as 1 tsp basil, 1 tsp celery seed, 1 tsp Italian herb mixture, or 1 tsp Worcestershire Sauce. Continue cooking about 15 minutes stirring occasionally. Add in one sliced zucchini and 6 sliced mushrooms. Cook for another 5 minutes. Serve over spaghetti or combine cooked spaghetti with the sauce."}, {"response": 216, "author": "MarciaH", "date": "Mon, May 22, 2000 (14:36)", "body": "The Practical Vegetarian - Fresh Vegetable Salad Fresh Vegetable Salad Cut up: 1 zucchini 1 red bell pepper 1 small head of broccoli 1/4 head of cauliflower 1 small Vidalia onion Season mixture with 1/2 tsp of salt, 1/4 tsp black pepper, and 2 tablespoons of vinegar. Add 2 tablespoons of sunflower seeds and 1 teaspoon of sesame seeds. Mix together in a large bowl. Cover and allow to sit 20 minutes in the refrigerator to marinate. Serve chilled."}, {"response": 217, "author": "MarciaH", "date": "Tue, May 23, 2000 (00:56)", "body": "The Practical Vegetarian - Cabbage And Beans Cut 1/2 head of cabbage into thin strips. Saute this in 1 tablespoon of olive oil in a non-stick skillet, and cook for 5-7 minutes. Add 1 can of black beans, drained (or substitute your favorite beans). Add 1 tablespoon of caraway seeds. Heat and serve."}, {"response": 218, "author": "MarciaH", "date": "Wed, May 24, 2000 (12:59)", "body": "Save The Planet: Become A Vegetarian Cows not only produce a lot of methane gas which is harmful to our atmosphere, but they also take a lot of regular, high-test gas and diesel fuel to raise and bring them to the American dinner table, especially when compared to soy beans. Cows require food to be grown, harvested, and transported to them in the barn or feedlot. Cows are also less efficient to transport for processing and for long-term storage than soybeans. It is estimated that soybeans provide 40 times more protein per barrel of oil than beef. Also, 90 percent of the protein in plant foods, as well as 99 percent of the carbohydrates and 100 percent of the fiber, is wasted by feeding grains to livestock instead of people. Did you know that animals raised in the United States consume as much as one-third of the world's annual grain harvest? Up to one-half of the antibiotics produced in the United States are used on cattle, pigs, and chickens. However, almost 80 percent of all drugs fed to animals are used to speed up their rate of growth, not to treat disease."}, {"response": 219, "author": "MarciaH", "date": "Wed, May 24, 2000 (13:00)", "body": "I can't help but wonder if we replace all of the beef with beans if we will be replacing their methane...?"}, {"response": 220, "author": "sprin5", "date": "Wed, May 24, 2000 (16:36)", "body": "Cows also use up a lot more land than soybeans."}, {"response": 221, "author": "MarciaH", "date": "Wed, May 24, 2000 (17:05)", "body": "I know, and it makes me angry in ways I cannot deal with to think of McDonald's chopping down the rain forest of the Amazon to make more land to graze their hamburger sources. It makes me sick!"}, {"response": 222, "author": "MarciaH", "date": "Thu, May 25, 2000 (00:25)", "body": "The Practical Vegetarian - Potato Tofu Pancakes 2 raw, peeled potatoes, grated 1/2 block of tofu, grated or crumbled 1 tablespoon chopped fresh parsley Optional: 1/2 medium onion, 1 minced clove of garlic Stir and mix all the ingredients together, then form into patties. Fry these in a small amount of oil. In a separate frying pan, saute 1/2 green pepper, 3 mushrooms, 1/2 medium onion, and a garlic clove. Sprinkle over the top of the patties as a garnish. Serve with catsup or black pepper."}, {"response": 223, "author": "MarciaH", "date": "Fri, May 26, 2000 (00:22)", "body": "The Practical Vegetarian - Peach Crisp This recipe is provided by Duck River Orchards at http://www.duckriverorchards.com . Peaches are one of the first fruits of the summer season. Enjoy this yummy and quick-to-prepare crisp for a special breakfast treat. 1 cup unsifted flour 1/2 cup sugar 1/2 cup light brown sugar 1/4 tsp nutmeg 1/4 tsp salt 1/2 tsp cinnamon 1/2 cup butter 4 cups sliced peaches 1/2 lemon (the grated rind and juice) 2 tablespoons water Mix flour, sugars, salt, and spices. Mix in butter with a fork until mixture is coarse. Put peaches in a 9\" shallow baking pan. Cover with crumb mixture. Pat down the mixture so it sticks to the fruit. Cover with aluminum foil or a glass baking lid and bake at 350 degrees until the top is golden brown."}, {"response": 224, "author": "MarciaH", "date": "Fri, May 26, 2000 (11:42)", "body": "Tofu & Walnut Quiche This is a vegan dish. A vegan diet contains no animal, eggs or dairy products. Ingredients: -3 blocks of tofu (drained & pureed) -2 large carrots (diced small) -1/2 cup walnuts (roughly chopped) -450g broccoli (roughly chopped) -1 1/2 teaspoons salt -5 teaspoons cider vinegar -fresh basil (torn) Ingredients for the pastry: -560g pastry flour -165m sunflower oil -pinch of salt Lightly fry the vegetables in a little oil and set aside. Drain tofu and puree with a mixer or mash by hand until very smooth. Add salt and vinegar. Now stir the fried vegetables and walnuts into the tofu. Mix through a few torn leaves of basil. For the pastry: Sieve flour and salt. Make a well in the middle and add oil. Use your fingers like a fork and stir the oil in. Rub this through your hands lightly until it feels like damp sand. Add a little water - stir again then press into a flan tin - there is no need to knead this mixture. Fill the flan with the tofu, vegetable and walnut mixture and bake at 200C/400F or gas mark 6 for 25 - 30 mins. Serve with tabbouleh (see Monday's recipe) and a fresh green salad, thinly sliced cucumber and a few whole leaves of basil."}, {"response": 225, "author": "MarciaH", "date": "Tue, May 30, 2000 (13:45)", "body": "Tabbouleh This is a traditional dish from the mountain villages of Lebanon. Ingredients: -310g flat leafed parsley, chopped -120g burghal (bulgur) cracked wheat -90g fresh mint, chopped -salt & coarse ground black pepper -juice of 2 fresh lemons -100ml olive oil -250g spring onions, chopped -3 large tomatoes, diced In the West, burghal wheat is sometimes called bulgur cracked wheat (it is the same). Method: -First soak the burghal cracked wheat in cold water for 10 mins. -While this is soaking, wash the mint and parsley and dry thoroughly on kitchen paper or on a clean tea cloth. Chop fairly fine. -Place the burghal into a fine sieve, press and remove all excess water, shake it up and place in a bowl. Now add the salt and pepper to taste and some of the lemon juice and olive oil. Mix well and leave aside for half an hour to absorb the dressing until it is tender. -Just before serving, add the chopped parsley and mint, then the chopped spring onions. -Finally, add the balance of the dressing and mix well. More fresh lemon juice may be added if desired, as this dish should have a distinctly 'sharp' taste. -Serve on a flat oval dish and top with the chopped tomatoes."}, {"response": 226, "author": "MarciaH", "date": "Tue, May 30, 2000 (13:47)", "body": "The Practical Vegetarian - Southern Corn And Limas Southern Corn And Limas This recipe is from: The International Vegetarian Union at http://www.ivu.org/ . 1 can whole kernel sweet corn, drained 1 can lima beans, or butter beans, drained 1/4 cup red bell peppers 2 tablespoons chopped onions 1/2 teaspoon salt 1 teaspoon chili powder 1/4 teaspoon paprika Combine ingredients in foil pan, oven proof pan, or other. You can even make a pan out of aluminum foil if you want. Grill for about 15 minutes, shaking from time to time."}, {"response": 227, "author": "MarciaH", "date": "Thu, Jun  1, 2000 (19:01)", "body": "The Salton Soy Milk Maker Make your own soy milk with this healthy gadget. The Salton Soy Milk Maker makes up to five cups of soy milk in just 18 minutes. You can use soybeans in most any form: fresh, canned, frozen, or dried. The unit grinds, filters and brews in one operation. Soy milk is considered by some to be a healthy alternative to traditional dairy milk. The manufacturer is donating $10 to the Breast Cancer Research Foundation for every unit sold. The Salton Soy Milk Maker runs on house current. It is available from GAIAM at (877) 989-6321 or on the web at http://www.gaiam.com ."}, {"response": 228, "author": "MarciaH", "date": "Fri, Jun  2, 2000 (12:55)", "body": "The Practical Vegetarian - The Third World Vegetarian Traveller More and more people are traveling out of the country for vacations and business and the vegetarian traveler has certain guidelines that need to be considered to maintain a healthy and happy experience. There are foods to be avoided and in most Third World countries you should not drink the tap water. Here are some guidelines for what you can safely eat and drink. Fruits that can be peeled: bananas (you won't need a knife), apples, oranges, mangos, pineapple Pancakes Oatmeal Fried or baked potatoes Squash Nuts Drink only bottled water (available almost everywhere now) or sealed drinks like fruit juice, soda or beer."}, {"response": 229, "author": "MarciaH", "date": "Mon, Jun  5, 2000 (00:54)", "body": "Third World Vegetarian Traveler - Foods To Watch Out For At Your Own Risk: Fresh Bakeries (Look to see if they have a fly problem around their sweets.) Salads, raw tomatoes (Bacteria or viruses are not killed by cooking.) Street Venders (No refrigeration and often problems with flies.) Blended drinks, like smoothies (May be prepared with untreated water) Drinks with ice (The ice may come from regular tap water.) Always ask if they use bottled water in their smoothies (\"aqua pura en los liquados\" if you are in a Spanish-speaking country). Many restaurants now do."}, {"response": 230, "author": "sociolingo", "date": "Mon, Jun  5, 2000 (16:33)", "body": "Oh dear - I shall die of starvation!!!! *grin*"}, {"response": 231, "author": "MarciaH", "date": "Mon, Jun  5, 2000 (18:37)", "body": "Not thee - you have survived a few trips there. Please critique those suggestions please! Are they useful or ridiculous?"}, {"response": 232, "author": "sociolingo", "date": "Tue, Jun  6, 2000 (04:38)", "body": "Wellll, Fresh Bakeries (Look to see if they have a fly problem around their sweets.) flies are a problem everywhere. Look for a baker's stall which covers it's bread. Find out when the bread/cakes are delivered and be first there! Salads, raw tomatoes (Bacteria or viruses are not killed by cooking.) As soon as you return from market, make up a solution of bleach water - two capfuls of bleach to a bucket of water, soak salad vegetables for 20ins in this solution and rinse thoroughly in fitered water. The vegetables are then safe to eat raw. Street Venders (No refrigeration and often problems with flies.) Food that is freshly cooked before your eyes is almost always safe to eat Blended drinks, like smoothies (May be prepared with untreated water) Drinks with ice (The ice may come from regular tap water.) Always ask if they use bottled water in their smoothies (\"aqua pura en los liquados\" if you are in a Spanish-speaking country). Many restaurants now do. Ice is almost always unsafe in restaurants, despite the temptation DO NOT HAVE IT! Bottled drinks like Coke are a safe bet anywhere I can probably find a lot more to add here if you want it!!!!"}, {"response": 233, "author": "MarciaH", "date": "Tue, Jun  6, 2000 (23:33)", "body": "Vegetarian Traveler - Protein Sources You can find Chinese restaurants in virtually every city in the world. These are a great source for tofu when you are far away from home. Occasionally you'll come across Middle Eastern food, where you can get a garbanzo bean falafel. Beans and tortillas and rice and beans provide complete protein and are generally safe since they have been cooked. Peanut butter is protein in a jar that will not spoil. Many people find it necessary to add some dairy to their diet in order to satisfy their protein requirements. Be aware that in some countries you may need to make sure that the milk, and especially locally made cheese, has been pasteurized. Yogurt can help maintain your natural intestinal flora and is usually pasteurized, so that is safe to eat."}, {"response": 234, "author": "MarciaH", "date": "Mon, Jun 12, 2000 (16:22)", "body": "The Correct Way To Cook Corn On The Cob Many people boil their ears of corn in a big pot of water, but not only will this take much more time to prepare, but also valuable vitamins and nutrients are washed away. Fresh corn on the cob should be steamed. Use a wide, large pot that will give you plenty of room to arrange the ears. Pour about 1/2 cup of water in the pot. Place a steamer rack inside and arrange the ears so that they touch each other as little as possible. Any spot where the ears are touching will take a little longer to cook. Cover with a lid, bringing the water to a boil. Steam for no more than 5 minutes. Ears should change color from light yellow to a darker yellow or from white to off-white."}, {"response": 235, "author": "MarciaH", "date": "Mon, Jun 12, 2000 (16:25)", "body": "English Cucumbers These are also called European or hothouse cucumbers. -English cucumbers are thinner and longer (up to 2 feet) than the more common varieties. They are available in most large supermarkets. Look for them packaged in shrink-wrapped plastic to help preserve their flavor. -This variety is considered seedless. The flavor is milder. They are also more digestible than other types. -Use them as you would any cucumber. In England, they are used to prepare tea sandwiches. Cucumber slices are also a classic garnish for salmon. *There is an Hawaiian version of these cucumbers which were developed by the U of Hawaii Ag research station here.....they are advertised as \"burpless\" as well as more digestable. They don't need to be peeled."}, {"response": 236, "author": "MarciaH", "date": "Mon, Jun 12, 2000 (19:20)", "body": "Pan Fried Bean Curd Bean curd or tofu is said to have been the meditative food of the emperors. Bean curd is said to act as \"a big sponge\" and cleanses the intestines. There are no set quantities for this recipe - use each ingredient according to taste. You will need: -a little cooking oil -a quantity of dried Chinese mushrooms soaked in water -some fresh ginger root, peeled and shredded -spring onions -1 packet of tofu (bean curd) - strain off all liquid before using -dark soy sauce -a little rice wine OR dry sherry -touch of brown sugar -salt & black pepper Method: Rinse the dried mushrooms lightly and put in a shallow dish filled with water. Remove stalks and place with the underside of the mushroom underneath. Heat the oil until very hot. Throw in the shredded ginger root, spring onions, and tofu, and keep stirring. Add the brown sugar. Add the rice wine or dry sherry and salt and black pepper to taste. Remove from heat. Take the tops off the dried mushrooms (now soaked) and place all over the pan mixture. Cover at high heat for 1 minute - the taste will now go into the bean curd. Serve with basmati rice with its lovely nutty aroma. Decorate with spring onions and accompany this with a fresh salad."}, {"response": 237, "author": "MarciaH", "date": "Tue, Jun 13, 2000 (15:30)", "body": "Eat Your Vitamins Although I've discussed vitamins and supplements for several tips, the first way you should get anything is through your food. This is hard for many people because it means you'll have to do some work. Do you know which foods are high in folate? (Beets are one choice.) Or which are high-alkaline foods? (Beet greens, dandelion greens, spinach, and raisins are all high-alkaline foods.) There are many books on the market that will provide lists of what foods have which vitamins and minerals. All you need is one good vitamin book and you're on your way to eating your supplements, rather than taking them in pill form. You can do this with your remedies as well. For example, if you know you need garlic during the cold and flu season, start eating meals that are high in garlic content. And for some things, such as fiber, there is little reason to take pills when you can easily get what you need in your diet."}, {"response": 238, "author": "MarciaH", "date": "Tue, Jun 13, 2000 (15:38)", "body": "Maggie! Would love to know more - that infornation is also useful during disaster conditions anywhere in the world! Guatemalan Corn On The Cob When living in the Latin American country of Guatemala, we learned what foods were safe to eat when away from our home kitchen. One that was delicious and available from street venders is roasted corn. It is safe to eat because the shucks protect the kernels from any exposure to germs, and after shucking, the corn is placed directly on the heat. Here's a delicious recipe for roasted corn that will add some spice to your next barbecue. Tastes great on steamed corn right out of the pot too. Remove corn shucks and place the ears over the coals. Prepare 1/2 cup of salt by mixing in 1/2 tsp chili powder and 1/2 tsp ground cumin. Slice a lime in half. Dip the lime in the salt mixture then rub it over the roasted corn, squeezing the lime juice out and spreading the salt mixture over the ear. Sabroso! (Flavorful!)"}, {"response": 239, "author": "MarciaH", "date": "Tue, Jun 13, 2000 (16:00)", "body": "Vidalia Onions These are known as the word's sweetest onion. -True Vidalia onions come from an area of southern Georgia. They were first grown in that region in the 1930's. The climate and the soil there are believed to give this variety its unique taste. -Vidalias are available from May to August. Look for the special label to make sure you are getting the real thing. -These onions are prized for their sweet, mild flavor. Many people believe they are the only type that can truly be enjoyed raw. Others say they make the best onion rings (and Bloomin' onions). They can be used in any recipe that calls for onions. -If unavailable in your area, they can be ordered from a Web site at http://www.vidaliasfinest.com ."}, {"response": 240, "author": "MarciaH", "date": "Wed, Jun 14, 2000 (16:10)", "body": "The Practical Vegetarian - Black Bean Salad With Citrus Dressing Black Bean Salad With Citrus Dressing This recipe comes from the International Vegetarian Union at http://www.ivu.org/ . (Member \"Karen C. Greenlee\" - greenlee@bellsouth.net) Serving Size: 15 2 cans black beans 1 large can mandarin oranges 1 onion -- chopped 1 green pepper -- chopped 1 red pepper -- chopped 1 large can corn Dressing: 1/4 cup oil 1/4 cup red wine vinegar 1/3 cup orange juice Combine beans, oranges, and vegetables in a large bowl. Combine dressing ingredients, pour over bean mixture, mix well, and serve. (You can allow the mixture to marinate at room temperature a little while or overnight in the refrigerator.)"}, {"response": 241, "author": "autumn", "date": "Mon, Jun 19, 2000 (21:16)", "body": "What do you do with vidalia onions, Marcia? Best corn on the cob--shuck and bind 4-5 ears together w/waxed paper and a rubber band. Microwave on HIGH about 5-7 minutes, yum."}, {"response": 242, "author": "MarciaH", "date": "Mon, Jun 19, 2000 (23:52)", "body": "We have a version of them here called maui onions. They are so mild and sweet you can eat huge slabs of them on your sandwishes and burgers and in salads. They are expensive but a real treat with beefsteak tomatoes from the Eastern Shore!"}, {"response": 243, "author": "MarciaH", "date": "Tue, Jun 20, 2000 (16:27)", "body": "Southwestern Squash Casserole Variations of this dish are sometimes called \"calabacitas.\" Serves 4-6 4 small Zucchini, sliced 1 medium Onion, sliced 1 teaspoon garlic, minced 1 1/2 Tablespoons Olive oil 1/2 cup Sharp cheddar, grated 1/2 cup Monterey jack, grated 1 1/2 cups White corn (fresh, frozen, or canned) 1/2 cup Diced mild green chilies (canned) Saute the zucchini, onions, and garlic in the oil until just soft. Mix together all ingredients. Oil a one-quart casserole dish. Bake in a pre-heated 375 degree oven. Cook for 20-25 minutes or until the top begins to brown. Serve warm. food conference Main Menu"}]}, {"num": 50, "subject": "Passion fruit!!!!  (Afrikaans:  Grenadella)", "response_count": 33, "posts": [{"response": 1, "author": "MarciaH", "date": "Fri, Jul 16, 1999 (16:35)", "body": "Lilikoi in Hawaiian is Passion fruit. We have it growing wild, both the purple and the yellow. A word of warning about making your own juice is let the pulp sink to the bottom and decant for your use only the clear portion. The pulp contains enough cyanide to give you severe gastrointestinal problems at the very least! But it makes iced tea wonderful!"}, {"response": 2, "author": "terry", "date": "Fri, Jul 16, 1999 (19:50)", "body": "What's the recipe for using it with Iced Tea?"}, {"response": 3, "author": "MarciaH", "date": "Fri, Jul 16, 1999 (20:13)", "body": "It is pretty strong straight. Try a teaspoon for starters and no sugar until you think it needs it. You will recognize the taste (Hawaiian punch if full of it) and can adjust it as you like. Let me know how you like it."}, {"response": 4, "author": "riette", "date": "Sat, Jul 17, 1999 (00:52)", "body": "I LUV passion fruit juice - but the pips have to stay in it to keep it chewy. yum yum!"}, {"response": 5, "author": "terry", "date": "Sat, Jul 17, 1999 (07:52)", "body": "Pips?"}, {"response": 6, "author": "KitchenManager", "date": "Sat, Jul 17, 1999 (09:00)", "body": "seeds"}, {"response": 7, "author": "MarciaH", "date": "Sat, Jul 17, 1999 (11:35)", "body": "Not in Hawaii do we include the seeds...unless you like GI cramping! Papaya seeds, on the other hand, are most welcome - but only in salad dressing! Terry, if you will be using Passion friut concentrate, and depending on the size of the glass you are using, you might want to down-scale my recommended dosage - but I think a teaspoon is a good place to begin. This fruit is a fantastic source of vitamins."}, {"response": 8, "author": "riette", "date": "Sat, Jul 17, 1999 (16:00)", "body": "You eat papaya seeds??? Never!! Do you eat water melon seeds? We do."}, {"response": 9, "author": "terry", "date": "Sat, Jul 17, 1999 (16:05)", "body": "We spit those out."}, {"response": 10, "author": "MarciaH", "date": "Sat, Jul 17, 1999 (16:26)", "body": "No watermelon seeds, but fresh papaya seed crushed is like ground black pepper, only milder. BTW, Papaya (green) is what meat tenderizer is made of; it digests raw meat. Do not eat a lot of it and raw pineapple together. Bromelin in Pineapple (bromeliads) digests older protein. Together, they will clear you out most thoroughly and leave you sore from your mouth to your exit point. We eat pumpkin seeds. It is the best thing about carving a Jack-o-Lantern."}, {"response": 11, "author": "KitchenManager", "date": "Sat, Jul 17, 1999 (18:29)", "body": "*idea*"}, {"response": 12, "author": "MarciaH", "date": "Sat, Jul 17, 1999 (18:31)", "body": "uh oh.......genius at work.....!"}, {"response": 13, "author": "KitchenManager", "date": "Sat, Jul 17, 1999 (19:02)", "body": "that might be stretching the truth a little..."}, {"response": 14, "author": "MarciaH", "date": "Sat, Jul 17, 1999 (19:06)", "body": "No it was not - I saw your newest creation....everyone...to topic 51 please!"}, {"response": 15, "author": "riette", "date": "Sun, Jul 18, 1999 (15:08)", "body": "\ufffdrushing ahead eagerly\ufffd"}, {"response": 16, "author": "stacey", "date": "Tue, Jul 20, 1999 (11:39)", "body": "*following not so closely behind, but rushing nonetheless*"}, {"response": 17, "author": "riette", "date": "Tue, Jul 20, 1999 (13:11)", "body": "Good! Wouldn't want to worry about you scraping my heels with those long red toe-nails. Jeez, girl, lookit them!!"}, {"response": 18, "author": "stacey", "date": "Tue, Jul 20, 1999 (15:18)", "body": "that's dusky plum Ree-head... not red!"}, {"response": 19, "author": "riette", "date": "Wed, Jul 21, 1999 (02:55)", "body": "OH. Damn, and I thought I looked cool with these Oasis sunglasses . . . seems to be impairing my sight."}, {"response": 20, "author": "stacey", "date": "Wed, Jul 21, 1999 (09:27)", "body": "ahh... but the sunglasses do make youlook mysterious and oh so passion fruity!"}, {"response": 21, "author": "KitchenManager", "date": "Wed, Jul 21, 1999 (14:32)", "body": "not to mention cool and edgy..."}, {"response": 22, "author": "riette", "date": "Wed, Jul 21, 1999 (15:18)", "body": "\ufffdtoothy grin\ufffd uh-hu uh-hu!"}, {"response": 23, "author": "stacey", "date": "Wed, Jul 21, 1999 (15:27)", "body": "*cackle*"}, {"response": 24, "author": "MarciaH", "date": "Wed, Jul 21, 1999 (19:03)", "body": "I can imagine the cool, the passion and the edgy. Forget the fruity!"}, {"response": 25, "author": "riette", "date": "Thu, Jul 22, 1999 (09:15)", "body": "Juicy then?"}, {"response": 26, "author": "autumn", "date": "Thu, Jul 22, 1999 (22:53)", "body": "I've probably eaten a half-pound of dried mangoes just sitting here...(sorry, no grenadella here!)"}, {"response": 27, "author": "MarciaH", "date": "Thu, Jul 22, 1999 (23:23)", "body": "(Oh Yes *huge sigh*) Now, on to mangoes. If I were the ruler of the Garden of Eden I would have made mangoes the forbidden fruit because it is soooo goooood...we get dried ones all year long, but the fresh ones should be coming into edible ripeness about now. Beward of mangoes if you are allergic to pioson ivy!!!"}, {"response": 28, "author": "riette", "date": "Fri, Jul 23, 1999 (03:05)", "body": "I LOVE LOVE LOVE mangos! How can anything so yellow, and so spotty and so stupidly shaped taste so heavenly???"}, {"response": 29, "author": "autumn", "date": "Fri, Jul 23, 1999 (11:06)", "body": "Marcia for Ruler! Her platform is \"fewer cars, more mangoes.\" That is interesting about the poison ivy; I am VERY allergic yet have no problem tolerating mangoes. Please explain the connection here."}, {"response": 30, "author": "MarciaH", "date": "Fri, Jul 23, 1999 (23:14)", "body": "shall we step next door to continue this conversation? (Thank you Autumn - love that platform.)"}, {"response": 31, "author": "MarciaH", "date": "Tue, Aug 24, 1999 (23:08)", "body": "This is the long delayed (because I could not find it) lilikoi dilution: 3/4 cup undiluted lilikoi (Passion Fruit) juice 3 \"scoops\" sugar (taste it as you go) 2 qts water More Hawaiian recipes in Spring Cookbook."}, {"response": 32, "author": "MarciaH", "date": "Tue, Aug 24, 1999 (23:28)", "body": ""}, {"response": 33, "author": "MarciaH", "date": "Tue, Aug 24, 1999 (23:29)", "body": "OOps - that belongs on the cookbook page food conference Main Menu"}]}, {"num": 51, "subject": "seeds", "response_count": 50, "posts": [{"response": 1, "author": "MarciaH", "date": "Sat, Jul 17, 1999 (19:34)", "body": "Seeds are edible - probably the most nutritious part of a plant. Most necessary essential things in there for the herbivores amongst us. Good Idea, Wer Dear!"}, {"response": 2, "author": "MarciaH", "date": "Sat, Jul 17, 1999 (19:38)", "body": "We should consider nuts in this Topic, as well? They really are seeds or seeds are nuts...whichever!"}, {"response": 3, "author": "autumn", "date": "Sun, Jul 18, 1999 (14:36)", "body": "The concept of a seed is so amazing, isn't it? You plant one pumpkin seed, for instance, you grow a few pumpkins with hundreds of seeds, ready to yield hundreds more in turn."}, {"response": 4, "author": "terry", "date": "Sun, Jul 18, 1999 (15:53)", "body": "I happen to have a website about seeds, http://www.saveseed.com for connoisseurs of rare and heirloom seeds, nonhybrid seeds, and seeds in danger of becoming extinct."}, {"response": 5, "author": "MarciaH", "date": "Sun, Jul 18, 1999 (16:05)", "body": "No Heirloom seeds in Hawaii, alas. Autumn, think of the seemingly over-abundant crop of seeds Sunflowers create. That is so all of the animals, birds, people and whatever else gets a good meal with enough left over to fall uneaten to the ground for next year's crop!"}, {"response": 6, "author": "riette", "date": "Sun, Jul 18, 1999 (16:10)", "body": "I love seeds. Like in apples and other fruits - you're right, it is the best part. And one NEVER has indigestion. THAT's what keeps my vertical energy flowing."}, {"response": 7, "author": "KitchenManager", "date": "Sun, Jul 18, 1999 (16:21)", "body": "good point... and, Marcia, Hawaii does have useful seeds like Kona and woodrose and macadamia and..."}, {"response": 8, "author": "MarciaH", "date": "Sun, Jul 18, 1999 (16:30)", "body": "and awa ( which used to be verboten but is now a health (!) food. Truth to tell, Macadamias come from Australia originally, Kona Coffee is a local adaptation-hybrid; wood rose is all over the tropics, I believe. We Do have Koa which is a rich Hawaiian native hardwood, but I know it is not edible - by humans, that is. Most of what is here came from elsewhere and made its own adaptation. Most have not been here long enough to qualify as Heirloom."}, {"response": 9, "author": "KitchenManager", "date": "Sun, Jul 18, 1999 (16:37)", "body": "Baby Hawaiian Woodrose isn't native?"}, {"response": 10, "author": "MarciaH", "date": "Wed, Jul 21, 1999 (22:15)", "body": "My text (In Gardens of Hawaii by MC Neal - the standard reference for thing green and growing in Hawaii) says probably of South American origin. That means it has been here for a very long time, so you could say it is native by now. Since Wood Roses are seed pods and therefore adult in every way, I do not understand the reference to \"baby\" ones unless they are the smallest on the vine. The flower is school-bus-yellow and a typical morning-glory-shape, from which family this comes. Its name in Hawaiian is Pili Kai . It has been here long enough to have Hawaiian legends written about it, and wood rose is found throughout Polynesia...which begs the question: which way did it go - from or to South America."}, {"response": 11, "author": "riette", "date": "Thu, Jul 22, 1999 (10:18)", "body": "Interesting! Hawaiian flora must be great to explore, especially when one goes to live there like you - like a whole new world opening up."}, {"response": 12, "author": "MarciaH", "date": "Mon, Oct 18, 1999 (21:36)", "body": "Even the roadside weeds are unique - as are the things we weed out of the garden. I was amazed to go into the glass house at Kew and discover treasured little plants complete with markers pointing to the very thing we had unceremoniously pulled from the walls surrounding the yard just the week before. But, ours were much the healthier. I suspect 'ohelo is a native Hawaiian fruit like the blueberry, but is red in color. It grows on the barren slopes of our volcanoes at about 5,000' (1524 M). Pies and ellies are made from its berries. In vacant lots wild orchids grow where golden rod and other hay fever causing plants grow on the Mainland of the USA. We just take them for granted because they are there in profusion. Lovely little orchids like miniature corsage orchids..."}, {"response": 13, "author": "riette", "date": "Wed, Oct 20, 1999 (07:00)", "body": "Do you keep specimens and stuff?"}, {"response": 14, "author": "MarciaH", "date": "Wed, Oct 20, 1999 (16:04)", "body": "No, I don't. It is so terribly humid here that everything I have tried to press for specimens have moulded. About the only way to keep specimens is to keep them in silica gel and that is not practical and you cannot see them in any case. I just pick them and put them in vases from time to time or make them into haku weaths for candles or ornaments for my hair..."}, {"response": 15, "author": "riette", "date": "Thu, Oct 21, 1999 (14:21)", "body": "Ornaments for you hair! That sounds a good idea! You should make them and sell them. I'd defenitely buy a thing like that!"}, {"response": 16, "author": "MarciaH", "date": "Thu, Oct 21, 1999 (14:43)", "body": "They are lovely but last only a short while unless I make them out of artificial material or things which dry properly. Actually, they are quite lovely and my favorite goes down one side of the face with the hair swept away to show the flowers and foliage."}, {"response": 17, "author": "MarciaH", "date": "Thu, Oct 21, 1999 (14:49)", "body": "One evening I had my hair pulled back into a twist around which I had placed an arc of ageratums and leaves. It was beautiful but during the evening, my bare shoulders got itchy...there were wee tiny caterpillars reeling down out of the blossoms and onto me tickling as they went. It required the help of a gentleman to keep my shoulders clear of the little buggers. He did not seem to mind!"}, {"response": 18, "author": "aschuth", "date": "Sat, Oct 23, 1999 (16:23)", "body": "You tease!"}, {"response": 19, "author": "MarciaH", "date": "Sat, Oct 23, 1999 (17:40)", "body": "*grin* You gotta admit - it was an original ploy, was it not? I later found out he admired my backside whenever I came into view. I am glad he thought it worthy of admiration. Then knew that he was not just a caterpiller fancier."}, {"response": 20, "author": "riette", "date": "Sun, Oct 24, 1999 (14:07)", "body": "That's really sweet!"}, {"response": 21, "author": "MarciaH", "date": "Sun, Oct 24, 1999 (15:35)", "body": "Ummmm...it felt good, too, when he rubbed my shoulders lightly with warm strong hands to remove the tickly feeling...I would have done that more often, but he asked me out shortly thereafter and I did not need to make up excuses anymore."}, {"response": 22, "author": "aschuth", "date": "Mon, Oct 25, 1999 (16:36)", "body": "If I had known that'd work, I'd have worn some fancy fresh-fruit and flower hairdos, I swear!"}, {"response": 23, "author": "MarciaH", "date": "Mon, Oct 25, 1999 (16:44)", "body": "...and almost bare shoulders??? (Trying to picture what I imagine you look like and then putting you in this attire. Amazing!) I does work...at least, it did for me (but I did not plan it that way!!!)"}, {"response": 24, "author": "aschuth", "date": "Mon, Oct 25, 1999 (16:45)", "body": "Nutmeg: You know it as spice, but is has also been discussed as drug, with effects similar to weed. It came to my mind again after I just found the second literary mention of it. Malcolm X mentions this in his autobiography (written with, uh, was that Baldwin?), it's a reefer-substitute in prison, swallowing the freshly ground powder, following it off with a glass of water. I later found it in a lexicon of narcotics and psycho-active substances, and they said certain doses worked with some people, while o hers didn't notice anything after doubling doses. Now, reading Edward Bunker's autobiography, nutmeg popped up again, in the same context. It was one reason while inmates working in the prison kitchen had many good friends... Thought you folks might found it interesting."}, {"response": 25, "author": "MarciaH", "date": "Mon, Oct 25, 1999 (16:48)", "body": "How curious! I wonder what the active chemical is...(there is sure to be something on the 'net about it..!)"}, {"response": 26, "author": "aschuth", "date": "Mon, Oct 25, 1999 (16:57)", "body": "It was a very Fifties thing, like listening to Ella Fitzgerald, Art Pepper and wearing zoot suits. Just in jails and prisons. (of course minus Ella, Art and suit...)"}, {"response": 27, "author": "MarciaH", "date": "Mon, Oct 25, 1999 (16:59)", "body": "...not only there, I think. Something in the back of my skull full of mush is telling me it was what was available to kids before cultivating your own was popular, and it left no tell-tale smoke behind...!"}, {"response": 28, "author": "MarciaH", "date": "Mon, Oct 25, 1999 (17:00)", "body": "BTW, Woodrose seeds are the same way if you smoke them or eat them or whatever one does with them...!"}, {"response": 29, "author": "autumn", "date": "Tue, Oct 26, 1999 (20:28)", "body": "Never heard of woodrose seeds...my mom used to smoke monkey vine up on the ridge in central Pennsylvania's Big Valley, though! Read a book years ago called From Chocolate to Nutmeg , or something like that, about the pharmaceutical effects of eating certain foods. Very interesting--it was by a nutrition guru like Andrew Weil or Dean Ornish."}, {"response": 30, "author": "MarciaH", "date": "Tue, Oct 26, 1999 (20:36)", "body": "Oooh... what sort of \"thing\" do you get from smoking Monkey Vine? I graduated from Penn State and we went on all sorts of botanizing field trips...but they neglected to show me Monkey vine...bummer! Sounds like an interesting read...and reference!"}, {"response": 31, "author": "MarciaH", "date": "Tue, Oct 26, 1999 (20:37)", "body": "sorry I did not see it in time to correct it in the last post."}, {"response": 32, "author": "aschuth", "date": "Thu, Oct 28, 1999 (13:40)", "body": "What's monkey vine? Just the name appeals to me... Home grown: What people smoked who were poor. Middle European crops are very weak on the sticky stuff, but serve great as providers for a nutritious oil and fibres for making ropes or clothing. As late as early fifties, it was a thing for poor workers or farmers to dry whole plants, cut 'em up and put 'em into their pipes. They were not potent in any way, and since hemp lacks nicotine, they would not generate physical addictions. Nothing as bad as nicotine withdrawal here..."}, {"response": 33, "author": "MarciaH", "date": "Tue, Apr 25, 2000 (23:58)", "body": "Macadamia nuts cut cholesterol, study says Despite their image as a sinfully rich snack, macadamia nuts lowered the cholesterol level of participants in a University of Hawaii feeding study. The research results published this week in the American Medical Association's \"Archives of Internal Medicine\" indicated that \"the consumption of a diet high in monounsaturated fats, a significant portion of which were derived from macadamia nuts, appears to lower serum cholesterol levels when total energy balance and percentage of energy from fat are maintained.\" Dr. David Curb, lead researcher in the feeding study, said macadamia nuts \"had an olive oil effect ... would act to lower your cholesterol.\" Other studies have revealed that olive oil, also a monounsaturated fat source, has beneficial effects in the body's cholesterol production. Curb and his associates put 30 study participants through three different diets for a 30-day cycle each. The first was a typical American diet, high in saturated fat from meat and dairy products, in which 37 percent of the calories were from fat. A macadamia nut-based diet also provided 37 percent of calories from fat. Under a third regimen, participants followed the American Heart Association Step 1 plan, a low-fat diet stressing vegetables and cereals, with 30 percent of calories from fat. \"Each person was their own control subject. We could compare the subjects to themselves. It's a state-of-the-art way to do a diet study,\" said Curb, principal investigator in the Honolulu Heart Program, a 30-year-old research project. He said the macadamia research was the \"first rigorous, controlled feeding study ever done in Hawaii.\" This portion of the research, funded by a grant from the U.S. Army Medical Research Acquisition Activity in Maryland, cost about $500,000 and was completed about four years ago. The research continued into longer term effects of a diet with monounsaturated fat from macadamia nuts. \"We're not advocating that people go out and go on nut diets,\" Curb said. \"We have show these can be part of a healthy diet, that there's no need to avoid nuts. In fact they can be good for you. \"There's nothing magic about the macadamia nut, the profile is similar for tree nuts in general. All have low levels of the saturated fats. None of the tree nuts would raise cholesterol if eaten in moderate amounts.\" Chefs from island restaurants and hotels prepared tasty foods for the diet participants at a study kitchen at Kapiolani Community College. Everyone had to eat all their meals for the three-month duration at the college culinary arts program dining facility, and they had to clean their plates. \"It wasn't like eating a can of nuts, it would be a meal like you'd have in a restaurant,\" said the research chief. The cooks had to weigh exact portions to fit the individuals, who ranged from 18 to 53 years old and had different daily calorie requirements, because \"we couldn't have them gaining or losing weight.\" The baseline value used for the study was a mean total cholesterol level of 250, which indicates 250 milligrams per deciliter of cholesterol which is a fatty substance necessary for manufacturing cells. The baseline for low-density lipoprotein (bad cholesterol) was 134 and for triglyceride high-density lipoprotein (good cholesterol) 55. After the 30-day diet, the mean total level for subjects on the American diet was 201, and 130 LDL and 55 HDL. For participants on the American Heart Association diet, the readings were 193 total cholesterol, 124 LDL and 52 HDL. For people on the macadamia nut diet, the mean total level was 191 milligrams per deciliter, 124 LDL and 53 HDL."}, {"response": 34, "author": "autumn", "date": "Mon, May  1, 2000 (22:53)", "body": "I remember when seeds/nuts were one of those foods you were cautioned to indulge in only rarely. Now they keep discovering how healthy they are for you, in spite of fat. BTW, poppy seeds are loaded with calcium, in case anyone is trying to incorporate non-dairy calcium sources into their diet."}, {"response": 35, "author": "MarciaH", "date": "Tue, May  2, 2000 (15:02)", "body": "Thanks, Autumn. That must be an unusual attribute for a seed of any sort. Plantlings usually do not need that much embryonic calcium!"}, {"response": 36, "author": "MarciaH", "date": "Tue, May  2, 2000 (15:08)", "body": ""}, {"response": 37, "author": "MarciaH", "date": "Tue, May  2, 2000 (15:08)", "body": "Oops, hit the submit button by mistake. *sigh* This is not gonna be my day!"}, {"response": 38, "author": "MarciaH", "date": "Mon, Jun 19, 2000 (18:56)", "body": "Not seeds in the conventional sense, but this sounds wonderful... Three Bean Soup Cook the beans separately to help them keep their individual flavors and colors. Serves 6-8 1/4 pound Black beans, dry 1/4 pound small Red beans, dry 1/4 pound Navy beans, dry 1 large Ham hock 1 quart Chicken broth 1 quart Beef broth 2 quart Water 2 teaspoon garlic, minced Pepper to taste Soak beans (separately) overnight. Cook them (separately) until soft. Drain and rinse. Add all ingredients to a large soup pot. Slowly bring to a boil. Reduce the heat and simmer 1 1/2 hours. Remove the hock. Trim off the meat and return it to the pot. Serve warm with cornbread."}, {"response": 39, "author": "sprin5", "date": "Fri, Oct 13, 2000 (08:15)", "body": "I made a bean and rice soup with onions and potatos, it turned out great."}, {"response": 40, "author": "Carys", "date": "Sat, Oct 14, 2000 (10:59)", "body": "Are vanilla beans seeds? I do know that that it is the pod of a kind of orchid. There was a study done with very young babies to test what sort of flavors humans would natually gravitate towards. They used flavored water for the babies to taste. Sugar water scored very highly as was expected. Another high scorer was vanilla flavored water. In some states it is illegal to rub vanilla extract on fishing lures and hooks. That is supposed to attract fish, too many fish. There is also the joke about vanilla extract being \"hillbilly perfume\". Just a dab behind each ear. I quess the \"hillbillies\" are getting the last laugh now with the proliferation of vanilla scented perfumes and toiletries."}, {"response": 41, "author": "terry", "date": "Mon, Apr 30, 2001 (06:41)", "body": "Anyone know about saving seeds and hierloom seeds?"}, {"response": 42, "author": "MarciaH", "date": "Fri, Aug 24, 2001 (00:51)", "body": "I know it is not a good idea out here, but there are several sites on the web regarding the keeping and preserving Heriloom seeds. I think William even created a topic for it. In Hawaii, if you don't plant it, the bugs will eat it!"}, {"response": 43, "author": "terry", "date": "Fri, Aug 24, 2001 (08:20)", "body": "We have a website, I think it's still up, called http://www.saveseed.com ."}, {"response": 44, "author": "MarciaH", "date": "Sat, Aug 25, 2001 (01:15)", "body": "YUP that's the one!!!"}, {"response": 45, "author": "CherylB", "date": "Tue, Oct 25, 2005 (16:42)", "body": "I'm posting this here because noodles are generally made from grain, and grain is grass seed. Besides, I couldn't find a pasta/noodle topic. 4,000-Year-Old Noodles Found in China John Roach for National Geographic News A 4,000-year-old bowl of noodles unearthed in China is the earliest example ever found of one of the world's most popular foods, scientists reported today. It also suggests an Asian\ufffdnot Italian\ufffdorigin for the staple dish. The beautifully preserved, long, thin yellow noodles were found inside an overturned sealed bowl at the Lajia archaeological site in northwestern China. The bowl was buried under ten feet (three meters) of sediment. \"This is the earliest empirical evidence of noodles ever found,\" Houyuan Lu of the Institute of Geology and Geophysics at Beijing's Chinese Academy of Sciences said in an e-mail interview. Lu and colleagues report the find tomorrow in the science journal Nature. The scientists determined the noodles were made from two kinds of millet, a grain indigenous to China and widely cultivated there 7,000 years ago. Modern North American and European noodles are usually made with wheat. Archaeochemist Patrick McGovern at the University of Pennsylvania's Museum of Archaeology and Anthropology in Philadelphia said that if the date for the noodles is correct, the find is \"quite amazing.\" Even today, he said, deft skills are required to make long, thin noodles like those found at Lajia. \"This shows a fairly high level of food processing and culinary sophistication,\" he said. Noodle History Noodles have been a staple food in many parts of the world for at least 2,000 years, though whether the modern version of the stringy pasta was first invented by the Chinese, Italians, or Arabs is debatable. Prior to the discovery of noodles at the Lajia archaeological site, the earliest record of noodles appears in a book written during China's East Han Dynasty sometime between A.D. 25 and 220, Lu said. Other theories suggest noodles were first made in the Middle East and introduced to Italy by the Arabs. Italians are widely credited for popularizing the food in Europe and spreading it around the world. Additional evidence is needed to prove that the noodles found at Lajia are the ancestor of either Asian noodles or Italian pasta. \"But in any case, the latter is only documented two millennia later,\" Lu said. Gary Crawford, an archaeologist at the University of Toronto at Mississauga in Canada, said finding 4,000-year-old noodles in China is not a surprise. \"It fits with what we've generally known\ufffdthat noodles have a long and important history in China,\" he said. Ingredient Sleuthing To determine what the noodles were made from, Lu and colleagues compared the shape and patterning of the starch grains and seed husks in the noodle bowl with modern crops. The team concluded the noodles were made from two kinds of millet\ufffdbroomcorn millet and foxtail millet. The grain was ground into flour to make dough, which was then likely pulled and stretched into shape. Foxtail millet alone, the researchers say, lacks the stickiness required to allow the dough to be pulled and stretched into strings. While archaeological evidence suggests wheat was present in China 4,000 years ago, it was not widely cultivated until the Tang Dynasty (A.D. 618 to 907), Lu said. According to Crawford, the fact that the noodles were made of millet is not surprising. His own research at a similarly dated site in northern China shows ample millet and rice but very little wheat. However, he added, the discovery of well-preserved millet noodles helps explain the lack of grain seeds found at some archaeological sites. \"One suspicion is grain seeds were made into a type of food through boiling and flour production. That would not necessarily leave much in the way of grains to be \ufffd recovered,\" he said. \" \ufffd and if they were making noodles, that would explain it.\" According to Lu, in poor, rural areas of northwestern China, millet is still used to make noodles. \"These modern millet noodles have a harder texture than the wheat noodles, so they are commonly called iron-wire noodles,\" he said. http://news.nationalgeographic.com/news/2005/10/1012_051012_chinese_noodles.html"}, {"response": 46, "author": "MarciaH", "date": "Sat, Oct 29, 2005 (20:29)", "body": "I think I'll pass on these noodles. Those and the 100 year old eggs."}, {"response": 47, "author": "wolf", "date": "Sun, Oct 30, 2005 (09:38)", "body": "we need a pasta topic!!"}, {"response": 48, "author": "terry", "date": "Sun, Oct 30, 2005 (17:03)", "body": "OK pasta it is."}, {"response": 49, "author": "wolf", "date": "Sun, Oct 30, 2005 (19:48)", "body": "yippee"}, {"response": 50, "author": "terry", "date": "Mon, Oct 31, 2005 (09:11)", "body": "Check out the cool pasta recipe. I haven't made it yet but want to try it. food conference Main Menu Thanks!"}]}, {"num": 52, "subject": "diets", "response_count": 29, "posts": [{"response": 1, "author": "KitchenManager", "date": "Sun, Jul 18, 1999 (13:33)", "body": "This diet is designed to help you cope with the stress that builds up during the day: BREAKFAST: Grapefruit 1 slice whole wheat toast 8 oz skim milk LUNCH: 4oz lean broiled chicken breast 1 c steamed spinach 1 c herb tea 1 oreo cookie MID-AFTERNOON SNACK: The rest of the Oreos in the package 2 pts rocky road ice cream, nuts, cherries, and whipped cream 1 jar hot fudge sauce DINNER: 2 loaves garlic bread 4 cans or 1 large pitcher of coke 1 large sausage, mushroom and cheese pizza 3 snickers bars LATE EVENING NEWS : entire frozen Sara Lee Cheesecake (eaten directly from the freezer) RULES FOR THIS DIET: 1. If you eat something and no one sees you eat it, it has no calories. 2. If you drink a diet soda with a candy bar, the calories in the candy bar are canceled out by the diet soda. 3. When you eat with someone else, calories don't count if you do not eat more than they do. 4. Food used for medicianl purposes NEVER counts, such as hot chocolate, brandy, toast and Sara Lee cheesecake. 5. If you fatten up everyone else around you, then you look thinner. 6. Movie related foods do not have additional calories because they are part of the entertainment package and are not part of one's personal fuel. E.G. Milk Duds, Buttered Popcorn, Junior Mints, Red Hots, & Tootsie Rolls. 7. Cookie pieces contain no calories. The process of breaking causes calorie leakage. 8. Things licked off knives and spoons have no calories if you are in the process of preparing something. 9. Foods that have the same color have the same number of calories. E.G. Spinach & Pistachio Ice Cream; Mushrooms and Mashed Potatoes.... 10. Chocolate is a universal color and my be substituted for any other food color. 11. Anything consumed while standing has no calories. This is due to gravity and the density of the caloric mass. 12. Anything consumed from someone else's plate has no calories since the calories rightfully belong to the other person and will cling to his/her plate. (We all know how calories like to cling!!) :-) REMEMBER: STRESSED SPELLED BACKWARDS IS DESSERTS! :-)"}, {"response": 2, "author": "KitchenManager", "date": "Sun, Jul 18, 1999 (13:35)", "body": "(oops, forgot about news making it's own links...)"}, {"response": 3, "author": "autumn", "date": "Sun, Jul 18, 1999 (13:38)", "body": "I think I could eat an entire Sara Lee cheesecake at one sitting."}, {"response": 4, "author": "riette", "date": "Sun, Jul 18, 1999 (15:15)", "body": "Same here! The whole day's ration pretty much equals my breakfeast. And I can't get rid of what I gained in Africa this year. Damn my mother! And I have summer school in exactly 3 weeks from now, people? I CAN'T go there clever and well-prepared if I'm not GORGEOUS as well! What'll I doo????? Oh, bugger it, I'll just sit at the back of the class, and wear my camouflage pants so no-one will see me...."}, {"response": 5, "author": "terry", "date": "Sun, Jul 18, 1999 (22:05)", "body": "What dya mean, you're already gorgeous."}, {"response": 6, "author": "riette", "date": "Mon, Jul 19, 1999 (03:03)", "body": "As if you'd know. And especially not with the double chin forming on my ar$e!"}, {"response": 7, "author": "KitchenManager", "date": "Mon, Jul 19, 1999 (22:49)", "body": "(that's a great visual, btw)"}, {"response": 8, "author": "MarciaH", "date": "Mon, Jul 19, 1999 (23:41)", "body": "Ree, honey, whoever is putting their double chins on your backside, tell them to quit it!!! The're ruining the view!"}, {"response": 9, "author": "riette", "date": "Tue, Jul 20, 1999 (01:07)", "body": "But I don't LIKE to criticize myself! I simply don't have the heart!"}, {"response": 10, "author": "KitchenManager", "date": "Tue, Jul 20, 1999 (11:03)", "body": "and if the double chin is there, where does that put the... nevermind..."}, {"response": 11, "author": "riette", "date": "Tue, Jul 20, 1999 (13:11)", "body": "where the bookmark is, of course"}, {"response": 12, "author": "KitchenManager", "date": "Tue, Jul 20, 1999 (14:40)", "body": "Of course!"}, {"response": 13, "author": "MarciaH", "date": "Wed, Jul 21, 1999 (21:03)", "body": "In Netscape??! (hmmm...never noticed...)"}, {"response": 14, "author": "MarciaH", "date": "Mon, Jul 26, 1999 (12:50)", "body": "A DIET PRAYER Lord, My soul is ripped with riot incited by my wicked diet. \"We Are What We Eat,\" said a wise old man! and, Lord, if that's true, I'm a garbage can. I want to rise on Judgment Day, that's plain! but at my present weight, I'll need a crane. So grant me strength, that I may not fall into the clutches of cholesterol. May my flesh with carrot-curls be dated, that my soul may be poly unsaturated And show me the light, that I may bear witness to the President's Council on Physical Fitness. And at oleomargarine I'll never mutter, for the road to Hell is spread with butter. And cream is cursed; and cake is awful; and Satan is hiding in every waffle. Mephistopheles lurks in provolone; the Devil is in each slice of baloney, Beelzebub is a chocolate drop, and Lucifer is a lollipop. Give me this day my daily slice but, cut it thin and toast it twice. I beg upon my dimpled knees, deliver me from jujubees. And when my days of trial are done, and my war with malted milk is won, Let me stand with Heavenly throng, In a shining robe--size 30 long. I can do it Lord, If You'll show to me, the virtues of lettuce and celery. If You'll teach me the evil of mayonnaise, of pasta a la Milannaise potatoes a la Lyonnaise and crisp-fried chicken from the South. Lord, if you love me, shut my mouth."}, {"response": 15, "author": "stacey", "date": "Mon, Jul 26, 1999 (15:38)", "body": "*laugh*"}, {"response": 16, "author": "riette", "date": "Thu, Aug  5, 1999 (08:23)", "body": "LOL!!! Great stuff, Marcia!"}, {"response": 17, "author": "MarciaH", "date": "Sun, Oct 31, 1999 (18:31)", "body": "My appetite is my shepherd My appetite is my shepherd, I always want. It maketh me sit down and stuff myself. It leadeth me to my refrigerator repeatedly, Sometimes during the night. It leadeth me in the path of Burger King for a Whopper. It destroyeth my shape. Yea, though I knoweth I gaineth, I will not stop eating, For the food tasteth so good. The ice cream and the cookies, they comfort me. When the table is spread before me, it exciteth me. For I knoweth that I sooneth shall dig in. As I filleth my plate continuously, My clothes runneth smaller. Surely bulges and pudgies shall follow me All the days of my life. And I shall be \"pleasingly plump\" forever."}, {"response": 18, "author": "MarciaH", "date": "Mon, May 15, 2000 (20:26)", "body": "New Cancer Report Removes Saccharin, Adds Alcohol WASHINGTON (Reuters) - The latest U.S. government report on what causes cancer, issued on Monday, removed saccharin from the list of suspected carcinogens, but added 14 substances, including second-hand tobacco smoke and alcohol, as known causes. It also added sunshine and sunlamps, silica dust and the breast-cancer drug tamoxifen although the report noted that while cancer drugs may increase the incidence of other cancers, the benefits often outweigh the risks. The National Institute for Environmental Health Sciences (NIEHS), which issued the bi-annual report, said it removed saccharin as a potential cancer-causing agent because tests that showed it caused tumors in rats did not apply to humans. It had been listed since 1981. ``Two decades ago, when saccharin was shown to produce bladder tumors in rats, it was a prudent, protective step to consider the sweetener to be a likely human carcinogen,'' NIEHS director Dr. Kenneth Olden said in a statement. ``Studies now indicate that the rat bladder tumors arise from mechanisms that are not relevant to the human situation.'' He also said humans had used saccharin for decades without increasing rates of cancer. Saccharin, sold since 1900, is the oldest sugar substitute on the market. But the Food and Drug Administration (FDA) tried to ban it in 1977 when it was found to cause cancer in rats. The U.S. public, faced with the loss of diet sodas, rebelled and Congress blocked the action. Products containing saccharin now carry a warning label instead. When aspartame became available in 1981, it quickly dominated the artificial sweetener market, in part because of superior flavor and in part because of the cancer worries. The NIEHS also removed ethyl acrylate, a substance used in making latex paints and textiles, from the list. Both were removed at the request of industry groups. The report listed 218 substances known or suspected to cause cancer in people. The NIEHS said 14 had either been upgraded to the ``known'' category or added to the list. Second-hand smoke topped the upgraded list. The report, published on the Internet at http://ehis.niehs.nih.gov/roc/toc9.html , cited reports that showed second-hand smoke can cause lung cancer, as well as studies showing that nonsmoking wives and co-workers of smokers have higher rates of lung cancer. Tobacco smoke was also listed as a known cause. ``Separate chemicals identified in tobacco smoke were already listed as carcinogens in the report,'' it said. The new listing came after 1996 revisions in the review process. Smokeless tobacco, including chewing tobacco and snuff, were listed, as well as consumption of alcohol, too much sun and the use of tanning beds or sun lamps. Alcohol has long been associated with cancers of the mouth, pharynx, larynx, and esophagus, and there may be a link with liver and breast cancer. Chewing tobacco and snuff can cause cancer wherever they contact the mouth or nose. Other substances listed included: Crystalline silica dust small enough to breathe, a byproduct of mining Strong inorganic acid mists containing sulfuric acid, produced in the manufacture of alcohol, lead batteries, phosphate fertilizers, soap and detergents, synthetic ethanol, and in pickling and other acid treatments of metals Dyes metabolized to benzidine 1,3-Butadiene, used to make synthetic rubber Cadmium, used in batteries, coating and plating, plastic and synthetic products and alloy Ethylene oxide, used to make other chemicals and to sterilize medical devices Tamoxifen ``There has been concern expressed that the listing of tamoxifen ... could raise concerns among patients regarding its use for cancer treatment or prevention,'' the report said. It pointed out that benefits can outweigh the risks. Tamoxifen, made under the name Nolvadex by AstraZeneca, can increase the risk of endometrial, or uterine, cancer. But endometrial cancer is so rare that doctors say the higher risk is small. Tamoxifen is the first drug to be shown to prevent breast cancer in some women at high risk. Substances added to the ``reasonably anticipated to be human carcinogens'' list include diesel exhaust particulates, isoprene one of the components of rubber which is also naturally emitted by plants chloroprene, phenolphthalein -- used in some laxatives tetrafluoroethylene and trichloroethylene."}, {"response": 19, "author": "MarciaH", "date": "Thu, May 25, 2000 (12:31)", "body": "Small Changes Mean a Lot Do you classify yourself as a \"junk food junkie?\" For health or weight reasons do you now think you're ready or you need to make some dietary changes? If you do, then it might be important for you to start slowly and gradually shift into a healthier lifestyle. Fast food may have been your main menu. Try to find a fruit or juice you like and add it to your scaled down combo meal. Experiment with vegetables and maybe start opting for Chef or Chicken salads. Go easy on the dressings. Take each day one at a time so you can still enjoy your food, but make it healthy, too. Go to the food pyramid. Have fun creating your new lifestyle eating patterns by using guidelines from the pyramid. It may take a while, but you can go from \"junk food\" to \"great food\" and a better, healthier you."}, {"response": 20, "author": "sprin5", "date": "Thu, May 25, 2000 (12:53)", "body": "Very good advice."}, {"response": 21, "author": "MarciaH", "date": "Thu, May 25, 2000 (12:59)", "body": "Indeed! I posted an interesting recipe in British Cooking which would suit the vegitarian topic just as well. You might want to check it out..."}, {"response": 22, "author": "MarciaH", "date": "Fri, May 26, 2000 (12:25)", "body": "Online Help For Dieters There are several new Web sites that are available to dieters and anyone interested in healthy cooking and eating. The Cook's Thesaurus provides a thesaurus of cooking terms and hints. You'll find information on all types of foods, including low-fat and low-calorie alternatives. From this site, you can link to another site offered by Ohio State University. The topic is \"Preparing Healthy Foods: How to modify a recipe.\" You can find ways to enjoy your favorite recipes with simple modifications and substitutions. Click here to visit The Cook's Thesaurus http://www.switcheroo.com"}, {"response": 23, "author": "MarciaH", "date": "Tue, May 30, 2000 (14:08)", "body": "Orange Gelatin Delite Here is a low-cal dessert that's great to serve anytime. 2 small pkgs. sugar-free orange Jell-O 2 cups boiling water, mix well till Jell-O is dissolved 6 oz. can of frozen orange juice concentrate 1 small can of mandarin oranges 1 small can of crushed pineapple Combine all ingredients and chill until set. Topping (apply after Jell-O mixture is set) 1 pkg. lemon instant pudding (sugar-free if you can find) 1 pkg. Dream Whip 2 cups skim milk Whip until fluffy and spread over cold Jell-O before serving."}, {"response": 24, "author": "MarciaH", "date": "Thu, Jun  1, 2000 (18:57)", "body": "WHAT IS THE BRAT DIET? A diet of bananas, rice, applesauce, and toast that's often prescribed for infants with diarrhea."}, {"response": 25, "author": "MarciaH", "date": "Thu, Jun  1, 2000 (19:04)", "body": "Varying Your Diet It's important to eat a variety of foods every day. Fad diets fail because no one food or group of foods can provide all the nutrients you need. For example, cheese has vitamin B6 while oranges have vitamin C. Your body needs both. Supplements can help if you really need them, but they are not as good as the real food, and it can be dangerous to self-prescribe even vitamins. Let your doctor tell you what you need. To get a daily balance of foods that provide most of your nutritional needs, go to the food pyramid and let it be your guide."}, {"response": 26, "author": "MarciaH", "date": "Fri, Jun  2, 2000 (12:59)", "body": "Spaghetti Sauce Without Fat A new way to get the creamy taste of homemade pasta sauce without the fat is to make it with chicken broth in place of oil. Start with tomato paste and cook in a skillet over medium heat until some of the liquid cooks down and it turns dark red. Next, add a can of chicken broth in a slow stream while constantly whisking until it boils. Simmer until mixture is reduced to about half. This will take five to ten minutes. At the simmering stage, you can add your favorite Italian seasonings such as garlic, onions, herbs, etc. Serve over pastas, meats, salads, and vegetables."}, {"response": 27, "author": "sociolingo", "date": "Sat, Jun  3, 2000 (05:11)", "body": "Back on to high protein, low carbohydrate diet again. Lost 4lbs this week. Feel much better for it and blood sugar behaves."}, {"response": 28, "author": "MarciaH", "date": "Sat, Jun  3, 2000 (21:17)", "body": "Excellent news! I'm on a see-food diet - we all know abut that one...!"}, {"response": 29, "author": "sociolingo", "date": "Sun, Jun  4, 2000 (11:22)", "body": "Grin food conference Main Menu"}]}, {"num": 53, "subject": "Mango - The most delicious fruit in the world.", "response_count": 50, "posts": [{"response": 1, "author": "riette", "date": "Fri, Jul 23, 1999 (16:55)", "body": "\ufffdslobbering all over the place\ufffd"}, {"response": 2, "author": "MarciaH", "date": "Fri, Jul 23, 1999 (16:57)", "body": "We have two varieties of Cultivated Mangoes (edible raw); Pirie and Hayden. We also have them growing wild in vacant fields and their fruit makes excellent chutney. About the allergies to those who are poison ivy sensitive, the same toxins in the milky sap of poison ivy exists in the skins of mangoes also. Problems can be avoided by peeling them with rubber gloves on (which I do anyway) and being sure you get all of the peel off down to the soft flesh of the fruit. Occasionally a hyper-allergic person will not have any problem with their first consumption of mangoes, but on the subsequent ingestion with go into anaphalactic shock and die if not immediately treated. It is a good idea to be tested by an allergist if you are Very allergic to poison ivy."}, {"response": 3, "author": "MarciaH", "date": "Fri, Jul 23, 1999 (16:59)", "body": "How did you beat me to it?! Musta taken too long to write my wordy intro. *lol* Thanks for posting. (Do you think The Man will be surprised?!)"}, {"response": 4, "author": "MarciaH", "date": "Sat, Jul 24, 1999 (00:36)", "body": "Anyway, don't be peeling your mango in your Sunday best clothes because fresh mango will stain like you cannot believe. You have to use scissors to get it out."}, {"response": 5, "author": "riette", "date": "Sat, Jul 24, 1999 (02:48)", "body": "You PEEL mangoes??? I eat the whole damned thing! I always like the skin best of all - it's sweet and chewy and gorgeous!"}, {"response": 6, "author": "terry", "date": "Sat, Jul 24, 1999 (08:13)", "body": "I can't conceive of this!"}, {"response": 7, "author": "aschuth", "date": "Sat, Jul 24, 1999 (09:14)", "body": "I take great offense to the titel of this topic - the most delicious fruit are of course the cherries grown around here! Anyway, mango is very nice, and if you throw it in a blender, you can do a lot with it... pour over ice cream or with sweet puddings..."}, {"response": 8, "author": "MarciaH", "date": "Sat, Jul 24, 1999 (12:05)", "body": "Alexander, I think we must have an out of body experience somewhere between Hawaii and Hesse so we may try each other's most succulent fruit. Cherries will not be difficult for me...I love them, but do not know your local varieties. Have you ever had fresh mango? Still warm from the ripening sun? Put a bit of obscuring material over my title, and I promise never again to post any such broad-brushed comments again (whip...whip...ouch!) Ree, why does it not surprise me that a passion fruit seed eater would also eat the skin of a mango?! Tastes like pine trees and the sap is terrible for you. But, you are a grown lady and I shall not dispute the worthiness of this enterprise. I just will not follow suit. (You are a first in this category!)"}, {"response": 9, "author": "riette", "date": "Sat, Jul 24, 1999 (14:23)", "body": "Goodness, I'm rather surprised - I never even thought of NOT eating the skin, let alone that it may be bad for me. Too weird! But what about shrimp? My husband says one is not supposed to eat the whole thing - I eat the whole damned thing. I mean, how will it taste without the crackly bits, right? Or wrong again?"}, {"response": 10, "author": "KitchenManager", "date": "Sat, Jul 24, 1999 (15:13)", "body": "shrimp shells fall in with chicken bones on this one... some eat, some don't..."}, {"response": 11, "author": "MarciaH", "date": "Sat, Jul 24, 1999 (15:27)", "body": "People eat chicken bones? And shrimp shells? Pardon the stupid woman, but i had never heard of it. I have now. Thank you."}, {"response": 12, "author": "KitchenManager", "date": "Sat, Jul 24, 1999 (15:37)", "body": "I doubt you would run into it in academic circles... except the soft shelled versions and maybe some foreign cuisines, such as Filipino..."}, {"response": 13, "author": "MarciaH", "date": "Sat, Jul 24, 1999 (15:55)", "body": "I, sir, no longer dine with the academics - I dine, when I am invited, with the jocks!"}, {"response": 14, "author": "KitchenManager", "date": "Sat, Jul 24, 1999 (16:03)", "body": "I was referencing the past, as you had... I didn't say anything about the present... (and gorgeous things can make the dining more enjoyable, no?) (somebody help...I got myself in a no win situation...)"}, {"response": 15, "author": "MarciaH", "date": "Sat, Jul 24, 1999 (16:25)", "body": "The best way to cut a mango if you do not want slices (that hairy pit is something else which is an annoyance), Cut all the way around to the pit in one circle - like you were cutting it in half - then unscrew the halves using a spoon to help . Invert the skin so the friut sticks up. (You win every time, did you not know that?)"}, {"response": 16, "author": "KitchenManager", "date": "Sat, Jul 24, 1999 (16:37)", "body": "you can prepare avocados the same way..."}, {"response": 17, "author": "MarciaH", "date": "Sat, Jul 24, 1999 (17:08)", "body": "Oooh, and do we have exquisite avocados here...thin skinned, no strings, small pit and no bitter after taste. They call them butter pears and each weighs about 3 pounds (.086Kg) each. They are never exported since they bruise so easily so we have to eat them all by ourselves =)"}, {"response": 18, "author": "riette", "date": "Sat, Jul 24, 1999 (17:12)", "body": "AVOCADOS!!!! Bring 'em on!!! Your way of eating a mango sounds truly excruciating, girl! The alternative is: Get a newspaper, and a wet cloth. Then dig in with teeth, tongue and claws until you feel ready for an hour long floss job."}, {"response": 19, "author": "MarciaH", "date": "Sat, Jul 24, 1999 (17:18)", "body": "Hour-long floss-job....*lol* you HAVE eaten mangos.....Sheesh! That's the worst part of the entire deal!"}, {"response": 20, "author": "riette", "date": "Sun, Jul 25, 1999 (02:35)", "body": "I agree, but so WORTH it, don't you think??"}, {"response": 21, "author": "MarciaH", "date": "Mon, Jul 26, 1999 (00:28)", "body": "Absolutely - every time. Eat it outdoors naked, is the best way - or in the shower if you are not into exhibitionism."}, {"response": 22, "author": "riette", "date": "Mon, Jul 26, 1999 (03:46)", "body": "I'll choose the shower, I think. Or risk being reported to the swiss Thought Police."}, {"response": 23, "author": "stacey", "date": "Mon, Jul 26, 1999 (11:48)", "body": "back to the whole shrimps for a sec... Ernest Hemingway used to sit in front of a plate of shrimp and eat them whole... shells, heads and all! I LOVE MANGOES!!! I suck on the skin to get all the juicy juice off but I've never chewed and swallowed the skin..."}, {"response": 24, "author": "terry", "date": "Mon, Jul 26, 1999 (11:50)", "body": "I keep thinking of Chris Kataan's \"mango\" character on Saturday Night Live when I see this topic."}, {"response": 25, "author": "MarciaH", "date": "Mon, Jul 26, 1999 (12:52)", "body": "*lol* Terry, you are right! I guess the shower is the best option - being sticky and incarcerated for indecent exposure are not my favorite things to be."}, {"response": 26, "author": "autumn", "date": "Fri, Jul 30, 1999 (00:31)", "body": "I love this conference! Who'd have thought people would eat mangoes and shrimp with the rind/shells on? Sometimes I think I'm so programmed to do everything a certain way I've lost the capability to have an original thought! Eating asparagus with my fingers is about as crazy as it gets around here!"}, {"response": 27, "author": "MarciaH", "date": "Fri, Jul 30, 1999 (00:35)", "body": "Chicken should never be eaten with your fingers. Your fingers should be eaten separately...or something like that. Whatever we do - it's all Mom's fault anyway! (I did not know these things, either! Who said computers are not educational?!)"}, {"response": 28, "author": "autumn", "date": "Fri, Jul 30, 1999 (00:38)", "body": "I think I've learned more about life from a cultural standpoint using the internet than I ever learned in 16 years of education! That's frightening."}, {"response": 29, "author": "MarciaH", "date": "Fri, Jul 30, 1999 (00:44)", "body": "...No, that's progress! And, I am most grateful for it."}, {"response": 30, "author": "MarciaH", "date": "Sat, Aug 26, 2000 (20:35)", "body": "Have just consumed my first Hayden Mango of the season. Absolutely incredible flavor. I still think this deserves to be Eden's forbidden fruit! Too good for mere mortals..."}, {"response": 31, "author": "sociolingo", "date": "Sun, Aug 27, 2000 (04:46)", "body": "Our favourites are African (of course) Indian mangoes! Our girls like eating them green rind and all. They grumble and refuse to buy the ones imported in the shops here as they are too ripe!!! My varaint of Marcia's way to eat mangoes is to cut in half, remove pip, then score in about three long slits, and four short ones across. that makes it into cubes, then you invert the skin and eat away. I get very little mess that way. Only way I know to eat them in company....... Trouble is, I love them, but they really upset my tummy.. *sigh*"}, {"response": 32, "author": "MarciaH", "date": "Sun, Aug 27, 2000 (14:27)", "body": "House male tried to butcher mine that way and I ended up eating a lot of the fairy pit which I did not enjoy. We never eat the skins since they have the allergin in them the same as Poison Ivy. Beware!!!"}, {"response": 33, "author": "sociolingo", "date": "Mon, Aug 28, 2000 (06:02)", "body": "The kids would be appalled if I told them not to eat the skins of green mangoes ....They only eat young mango skins, and have not had trouble. Maybe there is a variation in toxin in the different species...All the African kids eat them liek that too... Unfortunately mangoes deeply upset my stomach (the fruit not the skin), I have a similar problem with peaches, nectarines etc."}, {"response": 34, "author": "sociolingo", "date": "Mon, Aug 28, 2000 (06:08)", "body": "http://www.extento.hawaii.edu/kbase/crop/crops/i_mango.htm interesting ...."}, {"response": 35, "author": "sprin5", "date": "Mon, Aug 28, 2000 (10:37)", "body": "Wow, Maggie, these are some of the tastiest fruits. You want the mango?"}, {"response": 36, "author": "MarciaH", "date": "Mon, Aug 28, 2000 (15:02)", "body": "I have never heard of eating them skin and all, and especially green ones. We pickle those! Or make chutney. MMMMMMangoes!"}, {"response": 37, "author": "sociolingo", "date": "Mon, Aug 28, 2000 (15:26)", "body": "That's kids for you ......."}, {"response": 38, "author": "MarciaH", "date": "Mon, Sep  4, 2000 (14:24)", "body": "I am concerned about your \"kids\" eating the skins. Therein lies the toxins which, like poison ivy, can cause severe allergic reactions and even death!"}, {"response": 39, "author": "sociolingo", "date": "Mon, Sep  4, 2000 (19:53)", "body": "They don't do it now......"}, {"response": 40, "author": "MarciaH", "date": "Fri, Sep  8, 2000 (02:08)", "body": "Of course they don't - Mangoes don't grow in England. Seriously, though, I was conserned. We have a few draths to Mangoes each year due to severe allergic reactions."}, {"response": 41, "author": "MarciaH", "date": "Fri, Sep  8, 2000 (02:09)", "body": "I'd correct that typing above but probably only make it worse. Time to crawl into bed..."}, {"response": 42, "author": "sociolingo", "date": "Fri, Sep  8, 2000 (03:47)", "body": "We get imported ones here,...the indian mango kind ....but they don't taste the same as sun ripened ones...."}, {"response": 43, "author": "sociolingo", "date": "Fri, Sep  8, 2000 (03:52)", "body": "I had great plans once to start a 'mango drying project' in Gambia. The mangoes ripen at a time when there is a lot of food around. However, by drying them they (and their vitamins) can then be available during the scarce food time. This is particularly important for children's nutrition. Dried mango is produced in small quantity and sold to tourists, but the local people do not use it!!! We were going to produce simple drying racks with screening (to keep off flies) as part of the community development project we were involved in. Alas, we had to leave before being able to put that into operation...."}, {"response": 44, "author": "MarciaH", "date": "Mon, Oct 16, 2000 (22:44)", "body": "We have dried mango here and I munch on it all the time. Ours, insultingly, is imported from the orient!"}, {"response": 45, "author": "sprin5", "date": "Tue, Oct 17, 2000 (08:12)", "body": "Can you dry your own?"}, {"response": 46, "author": "autumn", "date": "Sun, Nov  5, 2000 (18:17)", "body": "Dried mangoes are Lydia's favorite fruit. She has them for lunch every day--however, I have no idea where they come from."}, {"response": 47, "author": "MarciaH", "date": "Mon, Aug 27, 2001 (17:58)", "body": "Moroccan Chicken with Mango-Mint Relish Ingredients: 4 boneless skinless chicken breast halves 2 tablespoons olive oil 1 teaspoon sesame oil 1 teaspoon ground cumin 1/2 teaspoon sweet paprika 1/2 teaspoon ground coriander 1/4 teaspoon ground cinnamon 1 1/2 teaspoons minced fresh ginger 1 tablespoon lemon juice 1 tablespoon chopped cilantro MANGO MINT RELISH 1 cup finely diced ripe mango 1/2 cup finely diced red bell pepper 1/3 cup finely diced red onion 1 tablespoon finely chopped fresh mint 1 seeded and minced jalapeno 1/2 teaspoon minced ginger 2 tablespoons lemon juice 1 tablespoon olive oil 1. Place chicken in shallow glass dish. 2. In medium nonstick frypan, place olive oil and sesame oil over medium heat. 3. Add cumin, paprika, coriander, cinnamon and ginger; cook about 1 minute until fragrant. 4. Remove from heat; stir in lemon juice and cilantro. 5. Cool slightly and pour over chicken, turning to coat. Cover and refrigerate 20 minutes. 6. In same pan over medium heat, saute chicken about 12 minutes or until fork can be inserted with ease, turning to brown on both sides. 7. Serve chicken topped with Mango-Mint Relish and garnished with mint sprigs and lemon slices. MANGO-MINT RELISH: In medium bowl, mix together all ingredients. Cover and refrigerate until serving time."}, {"response": 48, "author": "MarciaH", "date": "Mon, Aug 27, 2001 (18:00)", "body": "I have a whole bunch of dried mango - I tend to eat a lot of something for a while then get tired of it. It'll be going to ballgames with me this season so I am saving my appetite for it till then - that, and boiled peanuts and the eternal hot dogs."}, {"response": 49, "author": "sociolingo", "date": "Tue, Aug 28, 2001 (13:58)", "body": "I love it .. but cant eat it .. turns my insides inside out!"}, {"response": 50, "author": "autumn", "date": "Tue, Aug 28, 2001 (14:00)", "body": "You and my mum both! Cantaloupe too? food conference Main Menu Thanks!"}]}, {"num": 54, "subject": "SPAM: The food you love to hate.", "response_count": 122, "posts": [{"response": 1, "author": "MarciaH", "date": "Tue, Jul 27, 1999 (16:29)", "body": "About the only way I won't eat Spam is \"raw\" - fresh from the can. I like it gently fried then wrapped in rice and sheets of seaweed (Spam Musubi), as Spam chips with most of the fat rendered out (great for on hikes), and with eggs and rice for breakfast. Austin, Texas is the home of the Memorial Day Spamorama, whose events I hope someone who has been there will share with us."}, {"response": 2, "author": "MarciaH", "date": "Tue, Jul 27, 1999 (16:35)", "body": "The above graphic came from this very informational site (thank, you, Wer): http://www.rsi.com/spam/spam-iam.html Home webpage http://www.spam.com To see what some Austinites do with their Spam when not eating it: http://www.wackyuses.com/spam.html"}, {"response": 3, "author": "MarciaH", "date": "Tue, Jul 27, 1999 (17:05)", "body": "Q: Where do folks buy the most SPAM? A: Hawaii, Alaska, Arkansas, Texas, and Alabama. Hawaiians lead the nation in SPAM consumption, putting away 4/3 million cans a year. Among the 50 foreign countries where SPAM is sold, the United Kingdom and South Korea are the largest markets. Q: Why is SPAM so popular in Hawaii? A: The military brought SPAM to the islands, its novelty imparted cachet, and World War II food rationing firmly entrenched the SPAM habit, says Suzan Harada, who heads a program in Hawaiian culture at Kapiolani Community College in Honolulu. \"This was a period when having Western things was really important. Even if you had access to fresh pork and chicken, being able to afford canned food showed status.\" Now it's tradition. source: http://www.rsi.com/spam/spam-iam.html"}, {"response": 4, "author": "patas", "date": "Tue, Jul 27, 1999 (18:18)", "body": "Oh dear, Marcia, am I going to have fun with this! Thanks you too, Wer!"}, {"response": 5, "author": "KitchenManager", "date": "Tue, Jul 27, 1999 (18:20)", "body": "not a problem... and glad to see you in food, Gi!"}, {"response": 6, "author": "KitchenManager", "date": "Tue, Jul 27, 1999 (18:23)", "body": "and if you are going to eat Spam \"raw\" the only way is to grate it and add mayo and pickle relish and make sandwiches with your \"ham salad\"..."}, {"response": 7, "author": "MarciaH", "date": "Tue, Jul 27, 1999 (18:37)", "body": "OK, thank you for the suggestion. Even though you do not eat it, I thought you might know of a palatible way to eat it \"raw.\" Hmmmm...wonder what else I could do with Mayo..."}, {"response": 8, "author": "KitchenManager", "date": "Tue, Jul 27, 1999 (21:00)", "body": "there's a drugstore that sells ham salad sandwiches, and that is their actuall recipe..."}, {"response": 9, "author": "MarciaH", "date": "Tue, Jul 27, 1999 (21:04)", "body": "I though you went to a drugstore to get things to make you feel better! Oh well... Thank you for the information."}, {"response": 10, "author": "riette", "date": "Thu, Aug  5, 1999 (09:26)", "body": "Jeez, this is so foul! That's what I call treating a poor pork like a damned pig."}, {"response": 11, "author": "MarciaH", "date": "Thu, Aug  5, 1999 (11:25)", "body": "*lol* you captured the very essence of things Spam. Not only does it offend the palate, it is not nice to smell while it is cooking, either. In fact, other than survival food, I cannot imagine why anyone would buy it? (We have about 5 cases of it for the bogus Y2K problem, but that was NOT my decision!)"}, {"response": 12, "author": "KitchenManager", "date": "Fri, Aug  6, 1999 (14:49)", "body": "Spam was considered an aphrodisiac for awhile in Italy..."}, {"response": 13, "author": "MarciaH", "date": "Fri, Aug  6, 1999 (14:55)", "body": "You're kidding! Is there anything on earth Men (has to be men, right?) will not try to increase their...um...performance?! At least Spam has some nutritional value...Rhino horn...probably a lot less!"}, {"response": 14, "author": "riette", "date": "Tue, Aug 31, 1999 (08:45)", "body": "Honestly, I'd rather be celibate than eat SPAM ."}, {"response": 15, "author": "mrchips", "date": "Tue, Aug 31, 1999 (16:38)", "body": "I eat SPAM and I AM celibate. Eating SPAM is my choice; my celibacy is the choice of the world's female population. Marcia, just out of curiosity, isn't the annual SPAM-O-RAMA in Austin, Minnesota, instead of Austin, Texas. (The Hormel company is headquartered in Austin, Minnesota, so it would make sense). Not trying to pick fight, just wondering... =)"}, {"response": 16, "author": "stacey", "date": "Tue, Aug 31, 1999 (16:46)", "body": "they have one in Austin TX, perhaps we were just copy cats"}, {"response": 17, "author": "mrchips", "date": "Tue, Aug 31, 1999 (16:49)", "body": "As usual, I stand..or is that sit, corrected...surprised about Tx Spam-O-Rama...you're in beef country...just ask Oprah!"}, {"response": 18, "author": "mrchips", "date": "Tue, Aug 31, 1999 (16:53)", "body": "Nothing quite does it for me like fried saimin (Japanese ramen noodles) garnished with SPAM, kamaboko (Japanese fish cake) and green onions. Unfortunately, or maybe fortunately for my health, had to give up SPAM--and saimin--for my current weight loss program."}, {"response": 19, "author": "mrchips", "date": "Thu, Sep  2, 1999 (03:15)", "body": "Here is the University of Hawaii Rainbow Warriors' \"SPAM Victory Fried Rice\": 2 cups cooked rice 1/2 cup SPAM, diced into small cubes 2 large eggs 1/4 cup green onions, chopped 2 sprigs cilantro, chopped 1/2 cup kamaboko fishcake, diced into small cubes 1/4 cup Maui onion, chopped 3 tbsp soy sauce 1 tbsp sesame oil 3 tbsp Chinese oyster sauce Combine SPAM, green onion, cilantro, Maui onion, fiscake, then add aggs. Partially saute in sesame oil, Then add rice, soy sauce, and oyster sauce. Mix well. Serves 4-5. MAYBE THIS RECIPE IS WHY HAWAII HAS THE NATION'S LONGEST LOSING STREAK; 18 games and counting!"}, {"response": 20, "author": "riette", "date": "Thu, Sep  2, 1999 (12:04)", "body": "SPAM and victory in one recipe? I wonder ...."}, {"response": 21, "author": "mrchips", "date": "Thu, Sep  2, 1999 (13:19)", "body": "You will note the not-so-subtle irony in the last sentence \"Maybe this recipe is why Hawaii has the nation's longest losing streak: 18 games and counting!\" By football, I mean \"American\" football, not the venerable game that you--and the rest of the world call football."}, {"response": 22, "author": "riette", "date": "Thu, Sep  2, 1999 (15:07)", "body": "I did, dearest! This was just my musing about the title of the recipe AS a recipe. Oh, now I know. I shouldn't complimented the joke first . . . oh, the vanity of you!!! \ufffdsigh\ufffd Very Well: LOL!"}, {"response": 23, "author": "riette", "date": "Thu, Sep  2, 1999 (15:07)", "body": "I did, dearest! This was just my musing about the title of the recipe AS a recipe. Oh, now I know. I should have complimented the joke first . . . oh, the vanity of you!!! \ufffdsigh\ufffd Very Well: LOL!"}, {"response": 24, "author": "MarciaH", "date": "Thu, Sep  2, 1999 (16:12)", "body": "Oooh, John...thanks for that. I am gonna try it. Sounds wonderful!!!"}, {"response": 25, "author": "mrchips", "date": "Thu, Sep  2, 1999 (22:36)", "body": "Sorry about the vanity, or perceived vanity. Actually, I'm still too fat to be vain... But our beloved Rainbow Warriors stinketh like goatherds so it is funny (maybe smells funny too) that they would even mention Victory--SPAM or no. Here in Hawaii, SPAM, as Marcia mentioned, is considered a delicacy--some use the euphemism \"Hawaiian steak.\" I did love your SPAMELA Anderson comment, Ree, even if you dashed my beloved Tia Carrere (who I knew as a child) in the same post. You have the right to that opin on...also to think me vain. \"Should I part my hair behind? Do I dare to eat a peach? I have heard the mermaids singing each to each, I fear they shall not sing for me.\" (or something like that...thanks T.S. Eliot)"}, {"response": 26, "author": "riette", "date": "Fri, Sep  3, 1999 (03:11)", "body": "You KNEW Tia Carrere as a child? SEE?? You didn't say that. That makes it something quite quite different. (Hope you realize I'm just fooling around here.) If I were a mermaid, and if I had not a cave-person's voice, I would sing for you. As it is, at least you have Mariah Carrey to do that for you!"}, {"response": 27, "author": "mrchips", "date": "Fri, Sep  3, 1999 (04:51)", "body": "When Tia Carrere was 11 (and still Althea Janairo), I coached her in Bobby Sox softball in Honolulu. I was a child of 23 at the time. Too old for her then, too poor for her now. She married a rich young (40ish) real estate developer in California. She might not have made my babe list if I hadn't loved her like an older brother for 20 some years. I haven't seen her in ages, but she was a delightful child, and has done pretty darn well for herself as an adult. As for Mariah, love her voice--am not cra y about her material (except that in her halter tops)."}, {"response": 28, "author": "riette", "date": "Fri, Sep  3, 1999 (07:50)", "body": "Halter tops??? And I thought they were just swimsuits that she couldn't figure out, so alot of them ended up back to front. MAN, I'm na\ufffdve!"}, {"response": 29, "author": "terry", "date": "Fri, Sep  3, 1999 (09:13)", "body": "How old is Tia now, then?"}, {"response": 30, "author": "mrchips", "date": "Fri, Sep  3, 1999 (09:54)", "body": "She's 34"}, {"response": 31, "author": "riette", "date": "Fri, Sep  3, 1999 (14:18)", "body": "So, you're 46. A most attractive age in men."}, {"response": 32, "author": "mrchips", "date": "Fri, Sep  3, 1999 (22:37)", "body": "Thank you. It would be nice if the women I knew thought so. Actually, it's my weight that's unattractive. My age is just fine with me. Doesn't matter. All the attractive women I know have someone."}, {"response": 33, "author": "riette", "date": "Sat, Sep  4, 1999 (01:34)", "body": "So why don't you go for one with brains instead?"}, {"response": 34, "author": "MarciaH", "date": "Sat, Sep  4, 1999 (01:43)", "body": "(think I'll stay out of this one) John often does not recoginze adoration or will not let himself. I agree with the comment Ree made about brains...but John is first and foremost a man. A very intelligent and perceptive one, but a man, still!...(sneaking away unobserved) On Topic, ate two Spam Musubi yesterday and today. I have just about hit my limit of them, but these were Very good!!!"}, {"response": 35, "author": "mrchips", "date": "Sat, Sep  4, 1999 (03:52)", "body": "Ree, you made the mistaken observation that brains are not attractive to me. If someone like Judge Judy were available and interested, I'd go for her in a heartbeat. She's only 10 years older than I am and her wisdom is VERY attractive, although I don't think anyone would call her a classic beauty in the physical sense. As for the mental density of my gender, okay...perhaps guilty as charged, Judge Marcia. The truth is, I meet few if any available women. In this wonderful but small town isolated by i land geography, there's not much out there."}, {"response": 36, "author": "riette", "date": "Sat, Sep  4, 1999 (06:18)", "body": "So you're talking about attractive not only in the physical sense. I can never tell with guys."}, {"response": 37, "author": "mrchips", "date": "Sat, Sep  4, 1999 (06:26)", "body": "I understand."}, {"response": 38, "author": "riette", "date": "Sat, Sep  4, 1999 (16:52)", "body": "Hmm. So, there are no signs one can watch for.... Ah well."}, {"response": 39, "author": "mrchips", "date": "Sat, Sep  4, 1999 (19:23)", "body": "I have many female friends...all with others (S or I). Their husbands and boyfriends, for the most part, are comfortable with me around them...perhaps because they consider me no threat--or maybe they think I'm gay (I've really gotta stop wearing those stiletto heels and fishnet stockings with my shorts)!"}, {"response": 40, "author": "riette", "date": "Sun, Sep  5, 1999 (02:25)", "body": "You would be no friend of mine then. I'd hate being with a guy who looks better in shorts than I do! I think (normal) husbands and boyfriends are comfortable with some guys, but not with others, because a dress-pest can be spotted a mile off."}, {"response": 41, "author": "mrchips", "date": "Sun, Sep  5, 1999 (05:44)", "body": "Methinks I was only kidding...and I'm certain you look better in shorts than I do. I don't even wear shorts...not even when walking."}, {"response": 42, "author": "mrchips", "date": "Sun, Sep  5, 1999 (05:51)", "body": "By the way, \"dress pest\" is almost as funny as the nun/carrot truck thing. And you are right, Ree: SPAM and Victory DO NOT BELONG IN THE SAME RECIPE. SOUTHERN CALIFORNIA 62 HAWAII 7"}, {"response": 43, "author": "riette", "date": "Sun, Sep  5, 1999 (09:04)", "body": "You tried the recipe then! ha-ha! I don't wear shorts either, because I always manage to get paint on the BACK of my legs. I don't wash there, so it doesn't come off."}, {"response": 44, "author": "mrchips", "date": "Wed, Sep  8, 1999 (09:26)", "body": "I haven't tried the recipe. I don't see anything wrong with it, if you can eat the pink stuff with the half-life of eternity. It was simply a commentary on the game's score. I get mud on the back of my legs (flipped up by the backs of my rubber slippers). The only painting I do is walls themselves, not something decorative to put on the walls. I leave that to creative experts such as you. Paint on the back of your legs, pain in the ar$e as it may be, is a small price to pay for the talent you posses ."}, {"response": 45, "author": "riette", "date": "Wed, Sep  8, 1999 (14:38)", "body": "Oh, it's not really THAT kind of talent. I'm pretty mediocre compared to most artists - and I don't say that because I'm being modest. There's really some great stuff around at the moment. But I can't say I mind the paint either; I quite like getting dirty, makes me feel like I've DONE something with a day. And you walk around in the mud with your slippers on? How eccentric...."}, {"response": 46, "author": "mrchips", "date": "Wed, Sep  8, 1999 (14:45)", "body": "In Hilo it's considered normal. Hilo gets 130+ inches of rain per year and nobody wears galoshes."}, {"response": 47, "author": "mrchips", "date": "Wed, Sep  8, 1999 (14:46)", "body": "Also, unlike Namibia, there are no cobras or other adders to make a meal of your feet."}, {"response": 48, "author": "MarciaH", "date": "Wed, Sep  8, 1999 (23:13)", "body": "Over here New School shoes means new rubber slippers, left at the door, of course!"}, {"response": 49, "author": "mrchips", "date": "Wed, Sep  8, 1999 (23:37)", "body": "*LOL* How true!"}, {"response": 50, "author": "MarciaH", "date": "Wed, Sep  8, 1999 (23:44)", "body": "John, we were listening to some AM station proclaiming tonight at someone's diner was Spam Buffet night, all you can eat!!! Love to go take pictures, but we could not get the location...(were rewiring an old house and I was catching up on old archaology magazines I had not gotten to during the Volleyball tournament.)"}, {"response": 51, "author": "mrchips", "date": "Thu, Sep  9, 1999 (00:44)", "body": "Spam Buffet? Hope they have an EMT crew standing by."}, {"response": 52, "author": "riette", "date": "Thu, Sep  9, 1999 (04:14)", "body": "ha-ha! That's hilarious. In Namibia it's actually the same sort of thing with shoes. You're right, we do have the adders and cobras crawling around all over the place (Mum once found a pair mating in her wardrobe!!), but nobody ever wears shoes! I still only have 3 pairs of shoes. Hate wearing the damned things. What is an EMT crew?"}, {"response": 53, "author": "mrchips", "date": "Thu, Sep  9, 1999 (06:26)", "body": "Paramedics...(Emergency Medical Technicians)"}, {"response": 54, "author": "mrchips", "date": "Thu, Sep  9, 1999 (06:44)", "body": "I'll never forget the Kalahari bushman grabbing the cobra and whacking him on the ground to kill him in the beginning of The Gods Must Be Crazy . One night in Thailand (1974), I had missed the final bus from town back to base (Sattahip) and was walking along my merry way when a cobra lifted its ugly head and challenged my right to cross his/her path on the road. I tried walking around it, but it kept mirroring my lateral moves. This was long before Gods , so I'd never seen the bushman's tri k. Anyhow, I'm too slow, too cowardly, and was too drunk to try anything like that. It was about 2:30 am, and it was cooler on the road than in the dense underbrush on either side, so the cobra was staying put. I kept a respectful distance (15-20 feet), not knowing whether or not common Thai cobras can spit venom into your eyes (they can't, but I didn't know that). I wasn't going into the underbrush either, because there are snakes far more venomous than cobras in Thailand (such as Russell's adder, a eautiful green snake servicemen there call a \"three stepper\" because you have about three steps left in your life if one bites you). It was after curfew, so there were no vehicles on the road. When the sun came out, the road started to warm up, the cobra slid back into the bushes, and I walked the remaining mile to the base, physically shot for the day, but alive and unpoisoned. I hate snakes...occasionally have nightmares about them. I was bitten in the abdomen by a water moccasin while swimming in a Illinois creek as a child (nine years old). My mom was hysterically yelling at me, and I had to slap her back into reality to get her to take me to the doctor. Water moccasins are water loving pit vipers, are about as deadly as the common cobra or a rattlesnake, much less deadly than a mamba or a Russell's adder. But without medical attention, the bite could kill a nine year old boy in about 45 minutes. I was sick for a week. As a young man, my now deceased father saw a man die from a coral snake bi e at Fort Benning, Georgia. He immediately cut the man's ankle and tried to suck out the venom to no avail. The young soldier was dead in five minutes. The coral snake, a colorful, beautifully banded adder, is the deadliest snake on the North American continent."}, {"response": 55, "author": "Isabel", "date": "Thu, Sep  9, 1999 (08:03)", "body": "What a story! Couldn't this be another topic for the furry conference. The animal you hate/fear most? I don't fear rats or spiders (normal european ones!), like many people do. But see me when a pigeon crosses my way! I will never in my life visit Venice, this would scare the s### out of me!"}, {"response": 56, "author": "riette", "date": "Thu, Sep  9, 1999 (08:33)", "body": "COOL, John! I love snakes. I was bitten by a baby pufadder when I was also about nine. Also in hospital for a week or so, but, because it didn't kill me, I lost my fear of snakes. Now when I go back to Namibia, I always go looking for them - got loads and loads of shed skin in my treasure chest. Didya know there is a type of tree snake, small, but VERY poisonous, which has binocular vision, and it's extremely agressive. It is the weirdest thing when you are close to it, and it sort of 'zooms' into y ur face. You have a bird phobia, Isabel? Funny, but it's a fairly common thing, isn't it? I wonder what it is about birds that frighten people. My irrational fear is of wolves (no offense, Wolfie!!) - though I have never ever encountered one, not even in a zoo."}, {"response": 57, "author": "Isabel", "date": "Thu, Sep  9, 1999 (08:40)", "body": "It's not birds - only pigeons. My grandpa bred them and as a child I didn't fear them at all. Maybe it's kind of a psychological transmission..."}, {"response": 58, "author": "Isabel", "date": "Thu, Sep  9, 1999 (08:54)", "body": "The right word in english would have been transfer (psychology) or transference (psychoanalysis). I would be lost without my books..."}, {"response": 59, "author": "mrchips", "date": "Thu, Sep  9, 1999 (11:52)", "body": "Yes, I saw the daft prick named \"Steve, the Crocodile Hunter\" (Animal Planet TV)chase one down and grab it...along with both a green and black mamba. He also wrestles gators and crocodiles and no doubt makes an annual pilgrimmage to Pamplona, Spain to run with the bulls. I don't consider my hatred/fear of snakes a phobia. Phobias are irrational. My fear is well reasoned. You may love snakes, Ree, but that would change quickly if a poisonous one, God forbid, should sink its deadly fangs into one of yo r gorgeous little Teletubbies. And I will join you in praying that doesn't ever happen."}, {"response": 60, "author": "riette", "date": "Thu, Sep  9, 1999 (12:27)", "body": "Oh, I know!!! Isn't Steve the Crocodile Hunter that Australian guy?!?! I think he is just SO cool; it must be thrilling to do something like that. You're right - don't want a snake to bite my little Teletubbies; I take them with me when I go to look for snakes, but they know to stay behind me. I'm far more careful with them than I was myself when I was a child. My feet used to be so hard on the farm, I'd walk in the bushes without shoes on, no problem. When one grows up like that, you know exactly what to look for; but now, with my kids, I do get scared sometimes. But still I don't want them to miss out on anything, so we do take a risk here a d there - as long as they know to stay behind me all the time; they just love being in the bush. I guess the way they're growing up it's real novelty. The best thing on our last trip was when we stumbled upon a pair of leopards sleeping in a tree - their mouths literally hung open! That was really cool."}, {"response": 61, "author": "mrchips", "date": "Thu, Sep  9, 1999 (15:19)", "body": "Yes he is an Aussie. He's made a good living out of people watching to see if this is the week that Steve goes to the big croc pond in the sky. Big cats, while potentially dangerous, are magnificent creatures. Steve would coax the poor leopards out of the tree to wrestle. I admit that I enjoy watching him, but I do think he's a needless risk taker, more than a few sandwiches shy of a picnic. Do you actually hunt snakes? For food, venom, or whatever? Lived a short while in Oklahoma. They have rattl r roundups there. (I think they're nuts). The snakes, mostly Western rattlers, are extremely common because humans have encroached on their habitat. There are timber rattlers where I grew up in Illinois, but I never saw one (except at the snake house in the world famous Brookfield Zoo), despite the fact that I played in the woods all the time. The timber rattlers are much shyer than Westerns, sidewinders, or diamondbacks, but can be disturbed while hiding in leaf piles. My dad perhaps saved my mom's ife from a copperhead (southern U.S. water viper) before they were married (she was my dad's brother's girlfriend at the time). Mom was swimming in the Tennessee River near their home in northern Alabama, and Dad, who had his 12 gauge shotgun with him, saw a copperhead in a tree branch hanging over the river, eyeing mom and waiting to drop on her. Dad dropped the snake instead with a load of .00 buckshot. Ironically, he was her teacher and when he took up with her and made her pregnant, he got fired fr m his job (Dad was 25, mom was 15). They got married and had to move out of state for him to find another teaching job. I am the firstborn, the reason for the trouble. Uncle Frank ended up marrying my dad's former girlfriend, Geralding (who was also underage, but who had dropped out of school). Geraldine's father would not sign a consent form for her to marry Frank, so dad forged her father's signature. By the time I got to know my dad, he was a respectable scholar and pillar of the community, but he was obviously a rascal when he was young. Snakes, love 'em or hate 'em, have always played a part in my life. I was born in 1953...in the Chinese zodiac, \"The Year of the Snake.\""}, {"response": 62, "author": "mrchips", "date": "Thu, Sep  9, 1999 (15:40)", "body": "Didn't mean to ignore you, Isabel. Pigeons are loathed here in Hawaii as public health nuisances. Not really feared, though. I don't like them hovering directly overhead for obvious reasons *Butthead laugh*. In San Diego, servicemen used to treat seagulls in a particularly cruel manner. Like throwing pieces of fish or grapes at them with fishhooks hidden inside. Although seagulls were nuisances, that kind of behavior is puerile and reprehensible. I also don't believe in going out and exterminating nakes, just because they're snakes. I'd prefer myself to avoid them, and Hawaii--for the time being--is a reasonably good place to do that. Although the brown tree snake that has done so much damage on Guam to elecrical lines and bird habitats might become established here (as unwanted plane and boat stowaways). People also smuggle in boa constrictors and let them loose when they get large and unmanageable."}, {"response": 63, "author": "riette", "date": "Fri, Sep 10, 1999 (01:50)", "body": "That's so romantic about your mom and dad!!! But she must be pretty frightened of snakes too though, huh? I don't hunt snakes - I respect them too much. I just go looking for them, hoping to see an unusual one, or to see them feed or mate. During the year I can show my kids the pictures in books, but the part that is valueble to me, and that they REALLY enjoy, is when I take them into the bush and SHOW them all the animals I tell them about, and how they live. That's how I learned, so that's how I ca teach them best. And usually wild animals leave 'souveniers' behind. For one thing, the kids can see how their tracks look on the sand. And then we have the snake skins, the lizard skins and this time I made the girls each a bracelet and a necklace from fresh porcupine needles and an empty tortoise shell that we found. Don't ask me where the tortoise shell went, though!"}, {"response": 64, "author": "riette", "date": "Fri, Sep 10, 1999 (01:51)", "body": "No, I meant, don't ask me where the TORTOISE went!"}, {"response": 65, "author": "MarciaH", "date": "Fri, Sep 10, 1999 (01:58)", "body": "Please tell me they did not use him in Spam! (never did see a nekkid tortoise!)"}, {"response": 66, "author": "mrchips", "date": "Fri, Sep 10, 1999 (02:08)", "body": "Many snake hunters use their venom for anti-venom. They don't eat the snakes. In Oklahoma, though, if a rattlesnake is caught...it is \"milked,\" skinned, and then deep fried in batter or ground for chili. The locals say it tastes like chicken. I've tried it. It is all fast-twitch muscle, almost metallic tasting. You bite it; it bites back. It may taste like chicken, but only if the chicken is covered with tattoos, rides a Harley, and is shot to death in a jailbreak."}, {"response": 67, "author": "mrchips", "date": "Fri, Sep 10, 1999 (02:13)", "body": "By the way, Ree, you must be a marvelous teacher."}, {"response": 68, "author": "mrchips", "date": "Fri, Sep 10, 1999 (02:20)", "body": "Steve the Crocodile Hunter tracked the green mamba he physically harrassed by following its track in the sand. My mom has an actual phobia of snakes. My fear is only of the poisonous variety. My mom, if gardening, will take a hoe and chop up garter snakes or black racers, both of which are good at keeping small rodents away from the crops and neither of which are poisonous. Dad, before they divorced (in 1969) tried to break her of her irrational killing of harmless snakes and so has her current husban , to no avail."}, {"response": 69, "author": "riette", "date": "Fri, Sep 10, 1999 (14:07)", "body": "Your poor mum - it's not her fault. There's nothing to be said against the actions that are a result of phobias. People really can't control that. The snake-god will just HAVE to forgive her. The people who lived two farms away from us used to have cold snake salad at every barbecue we had there. It was really good, especially when she'd put in alot of pickle and fresh apple. I didn't really find it metallic, but I'm sure that varies with different people. I can't eat kiwi fruit for instance - to me it tastes like pure acid. I wish Steve wouldn't harass mambas though. Although they are so poisonous, they are the most nervous type of snake on earth, and totally undeserving of it. If he wants to harass he should harass a pufadder - they're aggressive, quick to bite, and UUUUUU-gleeee!"}, {"response": 70, "author": "mrchips", "date": "Sat, Sep 11, 1999 (05:28)", "body": "Let me get this straight...you're in England now? I understand the only poisonous snake in Britain is a small variety of puff adder...and it's the only snake of any type in Scotland. Just can't get away from those beasts?"}, {"response": 71, "author": "riette", "date": "Sat, Sep 11, 1999 (13:46)", "body": "No, no, NO! I'm in Zurich now, where I live. I just go to England alot, because I married an half-Scot, half-Englishman, and fell in love with his countries when I was touring Europe as a 19 year-old.. The puffadder I'm talking about is in Namibia (south west coast of Africa), and we go looking for them when I visit my mum and brother, who still live there. There the big, fat, REALLY poisonous puffadder is the most common snake around. I've heard about the Scottish puffadder, and I've combed the moor of Northumberland, Scotland and even the Lake District for them, but nothing so far. Very dissappointing."}, {"response": 72, "author": "riette", "date": "Sat, Sep 11, 1999 (13:47)", "body": "All clear now? \ufffdgrin\ufffd"}, {"response": 73, "author": "MarciaH", "date": "Sun, Nov 21, 1999 (22:44)", "body": "John has figured out that the secret ingredient in SPAM is Snake. Should we call it SSSSSSPAM?! I made John's recipe for Hawaii Rainbows Victory Spam Fried Rice this morning and had everything but the oyster sauceon hand. I mitigated the flavor with a little Hawaiian sweet-n-sour sauce (just a tiny amount to cut the intense saltiness of the spam and shoyu). It was very good. Mixed in a few coarse-chopped broccoli and carrots for color and added texture. Very nice. The family expert approved of is and pronounced it better than what he orders out."}, {"response": 74, "author": "MarciaH", "date": "Wed, Dec  1, 1999 (17:45)", "body": "Borrowed from Evelyn in Drool: AP Wire: SPAM MUSEUM; \"Hormel Foods Company maker of the famous canned meat product released an announcement on Monday about the SPAM museum, visitors' center, diner and offices to be built next year in downtown Austin, Minnesota. The museum will also feature a gift shop where tourists will be able to buy SPAM merchandise , and sit down for a nice SPAM meal.\""}, {"response": 75, "author": "MarciaH", "date": "Fri, Feb 25, 2000 (16:45)", "body": "Hormel has announced the introduction of Turkey SPAM in test markets. Hmmm..."}, {"response": 76, "author": "CherylB", "date": "Fri, Feb 25, 2000 (17:21)", "body": "I'm afraid of SPAM. It's allegedly made of pork, but I have my doubts. Maybe it's made from parts of a pig I don't want to think about. Now we have Turkey SPAM. What's in that? Their feet, beaks, and those things which hang over their beaks? Isn't there a Low Fat SPAM or SPAM Lite? Low Fat SPAM is that an oxymoron like jumbo shrimp or television personality?"}, {"response": 77, "author": "MarciaH", "date": "Fri, Feb 25, 2000 (17:34)", "body": "Let's face it, even in a solid gold tiffany box it would still be SPAM!!! But, I am the creator of this topic and the most prolific eater of same on the Spring...I think."}, {"response": 78, "author": "lafn", "date": "Fri, Feb 25, 2000 (17:47)", "body": "Call them, I bet they would sponsor your conference;-) 1-800-LUV SPAM"}, {"response": 79, "author": "MarciaH", "date": "Fri, Feb 25, 2000 (23:30)", "body": "Oooh! Conference Host Person...is that a possibility? Thanks for the graphics, Evelyn. Drool is nothing else if not the most inventive repository of things Spam for all occasions...*hugs*"}, {"response": 80, "author": "MarciaH", "date": "Sat, Feb 26, 2000 (00:23)", "body": "At the softball games today I polled the local folks about what they thought about turkey Spam. To a person, each one wrinkled up his nose in disgust at the very thought. It is going to take a real selling job to change the intrenched eating habits of the populace of Hilo."}, {"response": 81, "author": "MarciaH", "date": "Sat, Feb 26, 2000 (00:25)", "body": "I would call that Spam number but I do not know what to tell them about what would be acceptable for an ad and how to put it here. (though I could probably guess and mess up a beautiful new look....and I would never do that."}, {"response": 82, "author": "MarciaH", "date": "Fri, Mar  3, 2000 (23:12)", "body": "Thanks you, Evelyn for snail-mailing me this article on the heights to which humble Spam has risen. From the Minneapolis Star Tribune \"It won a war; it built a town. It even inspired a \"Monty Python\" skit. And now Spam could be eaded for the Library of Congress?\" The story continues on but says nothing about what has to happen to get it int ot LoC. More info as soon as it is available."}, {"response": 83, "author": "CherylB", "date": "Fri, Mar 10, 2000 (17:11)", "body": "Now that Turkey Spam has been foist upon the unsuspecting public (in test markets), do you think that Vegetarian Spam, made from beans, can be far behind. Ouch, that can be construed as a really bad pun. Sorry. Just think of the marketing potential. A whole segment of the population formerly barred from consuming Spam is now open for becoming consumers."}, {"response": 84, "author": "MarciaH", "date": "Fri, Mar 10, 2000 (17:40)", "body": "I am just thinking of what Monty Python could do with that information. Hire them to sell your product and it would be memorable forever!!!"}, {"response": 85, "author": "CherylB", "date": "Sat, Mar 11, 2000 (15:12)", "body": "That could be a Clio Award winning ad campaign."}, {"response": 86, "author": "MarciaH", "date": "Sat, Mar 11, 2000 (23:49)", "body": "There you go! Think on it...Spam made out of beans! Frightening!!! *lol*"}, {"response": 87, "author": "Ree", "date": "Sun, Mar 12, 2000 (05:43)", "body": "And it would be called ... what? Spean?"}, {"response": 88, "author": "MarciaH", "date": "Sun, Mar 12, 2000 (18:59)", "body": "Bam!? (and a few things I cannot mention...)"}, {"response": 89, "author": "MarciaH", "date": "Thu, Mar 23, 2000 (12:17)", "body": "Serious Spammers turn this low-rent food into something fancy Honolulu Star-Bulletin WE are the Spam champions of Planet Earth. That's not urban legend, it's statistical fact. In Hawaii we consume 5 million pounds of Spam every year. Five. Million. Pounds. That's six cans -- 4-1/2 pounds -- for every man, woman and child in the state. This goes a long way toward explaining what happened Saturday night, when 100 people got together in a very nice place to elevate Spam from musubi status to fine food. Spamarama, the event was dubbed by its creator, Dawn Isa. The physical therapist who put down a couple hundred dollars of her own cash to host this private event, more because she loves a good party than out of affection for Spam. \"I don't allow Spam in my house,\" Isa says. \"... Actually, we have one emergency can -- just in case.\" But it's a great gimmick. As a party theme, it guarantees plenty of positive RSVPs. Spam is the food we love to hate -- a funky food, perhaps the funkiest in the meat-eating universe. As a culinary concept, that greasy pink cube is absurdly wonderful. That's a comment from Keith, \"the Llama King,\" who maintains an Internet Website called \"Hall of Spam\" ( http://www.geocities.com/CollegePark/Campus/4656/spam.html) . We include Keith's commentaries throughout this article as proof that Spam is not just food -- it's pop culture. Contestants in the Spamarama recipe contest put the substance into dim sum, salads, puff pastries, wraps, even (omigod) cheesecake. Chocolate-dipped Spam was designed to look exactly like those Big Island cookies (except browner). The food was surprisingly not bad, and there was no denying the seriousness and competitiveness of the cooks. The winner overall was a Spam Apple Quiche, concocted by Dave Mozdren. It mixed Spam with Granny Smith apples and flavorings of cinnamon and mustard. An admitted quiche-maker of some experience, Mozdren adapted recipes he'd found using sausage in combination with fruit. The fruit, he says, seems to cut the saltiness. Indeed, the judging panel (which, in the spirit of full disclosure, included the reporter whose name sits atop this article) found the fruit-Spam combination to be complementary and flavorful. Mozdren, a convert to Spam, admits that in his previous life, in Chicago, he couldn't stand the stuff. But now: \"I love Spam. For breakfast I think it's a wonderful thing with rice.\" Such devotion makes Don and Marsha Eovino look like Spam opportunists. The brother and sister, winners of top awards in secondary categories, are not true believers. Marsha says she bought her first can ever a week ago, in preparation for the recipe contest. But the seriousness they brought to the competition cannot be denied. Marsh ordered bread specially dyed in three colors to make her Spam Pinwheels -- the fillings were Spam and crab, Spam and spinach, Spam and mac nuts. She had to buy four loaves of each color to pull off the dish and came away with the award for Most Creative. Don was last year's overall winner. This time he nabbed the Best Presentation award for his Rack of Spam, which somehow incorporated a Spam log into a rack of lamb. He wore a full chef's outfit as he carved at the table from a display shrouded in a dry ice cloud. \"I won last year and I really worked at it to retain my crown.\" The crown was lost, but he swears he'll be back last year. For at least a decade, consumption of Spam has held steady at that 5 million mark, says Hoagy Gamble, owner of L.H. Gamble, Hawaii sales agent for Hormel, maker of Spam. \"We go back and forth with Guam on who has the per-capita No. 1 spot,\" Gamble says . \"Last year they had it, and then we got it back.\" But, why? Gamble -- and his father before him -- has been asked that many times in the 52 years his family has held the Spam distributorship in Hawaii. \"We think a lot of it has to do with luck. Rice is the carbohydrate of choice here and the flavor profile of Spam goes extremely well with rice. It's a perfect match.\" Add to that a general openness to the taste of pig -- pork consumption is also higher in Hawaii than on the mainland, Gamble says. (Reminder: Hawaii consumption is six cans a year, per person. Rule out the vegetarians, vegans, children too young to chew, plus all those who claim to despise Spam -- and there must be a lot of people out there eating more than their quota.) Spam's popularity survives despite a trend toward healthier eating, although Gamble says the No. 1 seller locally is the low-sodium version, with 25 percent less salt. Spam Lite, with 25 percent less fat and salt, makes up just 15 percent of the market. Personally, Gamble likes Spam with eggs and is an afficionado of Spam musubi. He likes his fancied up with egg, perhaps fishcake and green onion. \"I don't eat a lot,\" he says. \"I eat my quota.\" Let's back up to where Gamble talks about the \"flavor profile of Spam.\" Them's fancy words for a gelatinous meatlike substance. It's only right, then, that we should now"}, {"response": 90, "author": "MarciaH", "date": "Thu, Mar 23, 2000 (12:19)", "body": "Reach beyond Spam musubi and try these Spamarama specialties, the No. 1 and No. 2 winners in the category of tastiest entry. The first is a fat-packed main dish, the second, a surprisingly slim salad. SPAM-APPLE QUICHE Dave Mozdren 1 unbaked 9-inch deep-dish pie crust Filling: 1 12-ounce can Spam, in 1/4-inch-thick slices 1 cup shredded Monterey Jack cheese 1 cup shredded cheddar cheese 2 large Granny Smith Apples, skinned and thinly sliced 1 tablespoon sugar 1/2 teaspoon cinnamon Egg mixture: 4 large eggs 1 cup half-and-half 1 tablespoon dry mustard powder 1 tablespoon Worcestershire sauce 1/8 teaspoon garlic salt Brown Spam; cut into cubes. Mix the cheese together and spread half in the bottom of the pie crust. Top with 1 cup of Spam cubes (save the rest for garnish). Arrange apples evenly over Spam. Top with remaining cheese. Sprinkle with sugar and cinnamon. To make egg mixture: Combine eggs and half-and-half in a blender. Add mustard powder, Worcestershire sauce and garlic salt. Pour over filled piecrust. Bake at 350 degrees for 45 to 50 minutes. Cool 10 minutes before slicing. Serves 6. Approximate nutritional analysis, per serving: 750 calories, 53 g total fat, 23 g saturated fat, 230 mg cholesterol, greater than 1,400 mg sodium.* ONCE UPON A SPAM Eric Richards and Huilin Dong 1-1/2 cup dried black-eyed peas 1/2 cup dry anasazi beans (or substitute with more black-eyed peas 2/3 can of Spam, fried until lightly brown and drained Seasoning: 1 small Maui onion, diced 1 fresh mild red chile pepper, seeded and finely diced Juice of 3 large lemons 2 tablespoons Thai fish sauce or 1/2 teaspoon sea salt Greens: 1 bunch of mint, diced 2/3 bunch Italian parsley, diced 1 large tomato, diced Soak beans overnight. Cook, rinse, drain and chill. Combine seasoning ingredients and let sit 30 minutes. Combine beans, Spam, seasoning and greens; toss well. Makes about 10 cups Approximate nutritional information per cup: 240 calories, 7.5 g total fat, 2.5 g saturated fat, 15 mg cholesterol, 600 mg sodium.* ************************************************** COMING TRENDS IN SPAM H.L. Gamble, local distributor for Hormel in Hawaii, says these new products can be expected over the next few months: Turkey Spam: A 98 percent lean product, now being test-marketed. Tabasco Spam: Already a sales success on Guam, the one challenger to Hawaii's title as Spam capital of the world."}, {"response": 91, "author": "MarciaH", "date": "Thu, Mar 23, 2000 (19:14)", "body": "You gotta go to that link above http://www.geocities.com/CollegePark/Campus/4656/spamtrivia.html That is the utimate SPAM page and you will love the wallpaper...and everything else about the place. John pronounced it \"way cool\" and, so it is!"}, {"response": 92, "author": "KarenR", "date": "Fri, Sep  1, 2000 (00:03)", "body": "From the September 1 Daily Telegraph's Peterborough column: Big on Spam THE inaugural Spam awards are upon us, much to this column's excitement. Today, at the Groucho Club, those \"who have done most in support of the quality luncheon meat in the past year\" will be rewarded with a gong. Few, though, will be able to match the achievements of the islanders of Molokai. John Parsons, one inhabitant of the Hawaiian territory, tells me: \"The 6,700 predominantly native Hawaiian residents here consume over 20,000 tins of Spam a week. \"It is not unusual to see a Molokaian with 50 or 60 tins of Spam in his or her supermarket trolley. Many families eat Spam at breakfast, lunch and dinner. The local newspaper prints Spam recipes and the two hotels on the island have Spam on their menus.\" A spokesman for Spam is suitably awestruck: \"That's a huge amount. Although it's too short notice for this year, we should certainly invite Molokaians next year. Perhaps we could even go over there to meet them. Either way, we're delighted.\""}, {"response": 93, "author": "MarciaH", "date": "Fri, Sep  1, 2000 (02:02)", "body": "My Gawd Dear! Now the whole world knows of our proclivity for the tinned Oink! *lol* I did not know!!! ...which reminds me, tournament time meand fresh ward Spam Musubi! Oh heavenly days - gotta get me some of that!!!"}, {"response": 94, "author": "KarenR", "date": "Tue, Sep  5, 2000 (00:29)", "body": "Getting to be a regular feature of the Peterborough column of the Daily Telegraph: WE mentioned the other day that the 6,700 islanders of Molokai are prodigies of Spam consumption, getting through 20,000 tins a week. Paul Theroux offers an explanation for the popularity of the tinned comestible in far-flung parts of the world. \"I had found circumstantial evidence for cannibalism,\" he writes in The Happy Isles of Oceania. \"The liking in Vanuatu was for Spam. It was a theory of mine that former cannibals of Oceania now feasted on Spam because Spam came the nearest to approximating the porky taste of human flesh. It was a fact that the people-eaters of the Pacific had all evolved, or perhaps degenerated, into Spam eaters. In the absence of Spam they settled for corned beef.\" Mmmm, now what explains your liking for it, Marsh? ;-)"}, {"response": 95, "author": "CherylB", "date": "Thu, Sep  7, 2000 (20:14)", "body": "Paul Theroux brings up the connection of Spam and cannibalism. I find this quite disconcerting. What exactly is in Spam? Many have wondered. Furthermore, how would Theroux know that human flesh tastes \"porky\". He's probably read that somewhere, as have I. There was also someone on the Discovery Channel discussing that when he was in east Africa he ate baboon, which tasted similar to pork. So this posits the question: Is Spam canned monkey meat?"}, {"response": 96, "author": "MarciaH", "date": "Fri, Sep  8, 2000 (02:05)", "body": "I actually have met Paul Theroux - he has taught here and at Manoa (the Honolulu campus of U of H!) I am shocked and agahast, but he shall not put me off my Spam Musubi. Spam, as the can proudly states, contains \"Pork with ham, mechanically separated chicken (whatever that is!), water, salt, sugar\" and various preservatives. Not a single monkey or person listed! I thought everything tasted \"like chicken\"...from snake to frogs! Pass the Spam chips. will you, please??!! If we are all ascended from the same antecedent whcih crept out of the sea, we all taste the same and are therefore all self-consumers?!"}, {"response": 97, "author": "sociolingo", "date": "Fri, Sep  8, 2000 (04:13)", "body": "I don't think baboon tastes like pork - much more gamey .... and yes, I did eat it - in Cameroon! Be assured, it's nothing like Spam - which we also had there and I tried to be inventive with..."}, {"response": 98, "author": "CherylB", "date": "Sat, Sep  9, 2000 (10:57)", "body": "I never had baboon, but I have eaten alligator. Believe it or not, alligator tastes like chicken, except it's really tough and chewy. The effect is something like gnawing on a poultry flavored tire. As for the popularity of Spam among the Pacific Islanders, I have my own theory on that. Pigs are the most widely dispersed livestock animal in the world. The Pacific Islanders, even the non-cannibal ones, have a lond tradition of eating and enjoying pork. From what little I know about the culture of Oceania, it would seem that at great feasts the featured dish was pork. The popularity of Spam with the Pacific Islanders may be because it is pork, a meat that they have long eaten and enjoyed. After all, they might get tired eating fish all the time."}, {"response": 99, "author": "sociolingo", "date": "Sat, Sep  9, 2000 (20:56)", "body": "Hey, Cheryl, how about making some sort of food and culture topic in Cultures conference, those are good thoughts - have a look at the other stuff I'm posting in there too please..."}, {"response": 100, "author": "KarenR", "date": "Mon, Sep 11, 2000 (12:38)", "body": "Another Telegraph item, and it appears the last... The Isle of Spam THIS really, positively should be the last word on Spam. After our recent discussion of the tinned food's virtues in weaning cannibals off human flesh, a reader points out that there really is a place called Spam Island - a tiny blip in the region of Kiribati. \"It lies in the entrance to the harbour of Kanton Island in the South Pacific,\" writes Peter Jenkins. \"The thoughtful administrators of Kanton Island have located the bird reserve at the other end of the island, presumably to prevent midnight snacking by our feathered friends.\" Spam Island is to be found at Latitude 2.47S, and Longitude 171.43W, should any Peterborough readers fancy visiting. I'd like to offer a crate of Spam to the first person to send us a postcard from this idyllic-sounding spot."}, {"response": 101, "author": "Carys", "date": "Mon, Sep 11, 2000 (17:44)", "body": "Spam Island in the Pacific. Almost but not quite romantic sounding. Does anyone have a good recipe incorporating mangoes and spam?"}, {"response": 102, "author": "MarciaH", "date": "Mon, Sep 11, 2000 (18:08)", "body": "I am sure I could make up one on the general principle of pineapple glazed ham....but using mangoes...."}, {"response": 103, "author": "MarciaH", "date": "Mon, Sep 11, 2000 (18:09)", "body": "...then throw away the Spam and eat the mangoes!!! Seriously, let me check. Mangoes are wonderful and plentiful this time of year..."}, {"response": 104, "author": "CherylB", "date": "Tue, Sep 12, 2000 (19:51)", "body": "Maggie, the idea for the Food and Cultures topic sounds like a great idea. It is interesting what people will and will not eat do to their cultural stylization. In some cases it even defines their class within a society. A case in point would be the Eta of Japan. The class was historically that of tanners, butchers, and executioners; hence, those who handled death literally. Since the Japanese are not really a nation of meat-eaters; they have something of a predisposition to look down upon those that deal with carcasses. The Eta are still very discriminated against today."}, {"response": 105, "author": "sociolingo", "date": "Wed, Sep 13, 2000 (04:43)", "body": "On its way .....I'll cross post your above comments as well as a starter!!!"}, {"response": 106, "author": "MarciaH", "date": "Wed, Sep 13, 2000 (15:00)", "body": "Make sure there is not already a topic covering what you suggest that you can use... Terry's request!"}, {"response": 107, "author": "MarciaH", "date": "Wed, Oct 11, 2000 (17:27)", "body": "I got the following as a prelude to some rather \"interesting humor\" I don't know what's going on but during the past couple of weeks I have been inundated with Chinese Spam. That is I think it's Chinese. It could be Japanese, Korean or Mongolian-they all look the same to me. Anyway, somebody needs to tell them to stick to harvesting Chinese addresses, because as far as I know, Chinese is not an option as an elective in the American public school system. If it was I would have taken it. I love the Chinese."}, {"response": 108, "author": "MarciaH", "date": "Wed, Oct 11, 2000 (17:30)", "body": "but then , I do not think it is the edible sort. Just something to put here to keep the topic alive. I was wondering what Mongolian Spam would taste like actually!!! Hmmm... Korean sounds good! Tasty!"}, {"response": 109, "author": "MarciaH", "date": "Wed, Oct 11, 2000 (17:36)", "body": "Wow, what a thought...there is supposedly a restaurant locally which has a Spam buffet on Friday nights - all you can eat (no snide remarks, please.) Thye made it ia a variety of flavors. I may just have to document it for posterity. Returning the computer controls to the family nerd for tweaking."}, {"response": 110, "author": "Carys", "date": "Sat, Oct 14, 2000 (11:05)", "body": "They have Tabasco flavored Spam in Guam. They did sell the last time I was there. My husband says that Spam needs all the help it can get. His son and heir, our boy, on the other hand loves the stuff. On Sunday mornings he gets a breakfast of French toast and Spam. Last week it was served with mango salsa instead of maple syrup. Oh to be an 8-year-old and be able to eat anything."}, {"response": 111, "author": "MarciaH", "date": "Sun, Oct 15, 2000 (16:38)", "body": "Cannot imagine Tabasco flavor and Spam. They tried Teriyaki flavored but we like to make our own home-made sauce so it did not sell well. As a proper mom, I bade my son farewell yesterday with Spam chips, sticky rice and scrambled eggs which he liberally dused with local shoyu. He ate an enormous plateful and pronounced it food fit for the gods!"}, {"response": 112, "author": "MarciaH", "date": "Sun, Oct 15, 2000 (16:40)", "body": "Guam should start making food out of all those brown tree snakes. Slithery Spam!"}, {"response": 113, "author": "CherylB", "date": "Sat, Oct 21, 2000 (11:46)", "body": "I think in an earlier post it was suggested that snake meat Spam might be called S-s-s-spam. In Texas they might consider maketing rattlesnake Spam, and in south Florida, why alligator Spam. Maybe not."}, {"response": 114, "author": "MarciaH", "date": "Sat, Oct 21, 2000 (14:12)", "body": "S-s-s-s-Spam... What a great name for it. Wonder if anyone eats Spam in North Carolina..."}, {"response": 115, "author": "MarciaH", "date": "Sat, Jun  9, 2001 (20:14)", "body": "The trouble with Gator Spam may be that you are commiting secondary canibalism. From Bizarre foods: Perhaps one of life's most mysterious foods is SPAM. Here are some interesting facts that you may not have known about the \"other\" other white meat. Spam stands for Shoulder, Pork and hAM. It was launched by the Geo. A. Hormel Company of Austin, Minnesota, in 1937 and became a great favorite of military cooks during WWII because it contained protein, was easy to digest and convenient. A six-year-old Dorset boy became addicted to Spam and ate his way through six tins of the stuff every week for three years. He had to be sent to a child psychiatrist to get him back on a normal diet. Over four billion cans of Spam have been sold worldwide. The Hormel Plant at Austin contains an oven that cooks 450 cans of Spam a minute. Spam came to Britain as part of the Lend Lease Act whereby food given to the U.K. would be paid for when the war was over. Often the only meat available, it became indispensable until rationing ended in 1954."}, {"response": 116, "author": "MarciaH", "date": "Sat, Jun  9, 2001 (20:22)", "body": "How I make Spam Fried Rice - which I do every Sunday for breakfast. This feeds 4 nicly. Take a can of Spam and dice it into 1/2 inch cubes. Brown it a bit in a heavy cook pot on low stove setting, and add 1/2 large onion also cubed and separated. Stir a lot because it will try to stick. Add a little cooking or sesame oil if necessary. Add 3 or so cups of cooked rice. Stir lots now because the rice burns easily. Cover to heat thoughly. Add about this much teriyaki sauce(1/2 cup at most - you don't want this soupy!) and about 2 tbsp Oyster Sauce. Mix thoroughly. Serve and top with two over-easy fried eggs."}, {"response": 117, "author": "MarciaH", "date": "Sat, Jun  9, 2001 (20:24)", "body": "chopped green onion and cilantro can be added at the last moment to heat through as you cook the eggs."}, {"response": 118, "author": "JedSpampett", "date": "Wed, Dec  5, 2001 (11:55)", "body": "Hello Marcia! I noticed on your sight you wanted some info on Spamarama. well I can probably help you there. My name is Kevin Rollins, and I have been an entrent in this festival for many years. Most notably for Worst of Taste and Showmanship awards. One note also is that this festival is held as close to April Fools day as possible, not memorial day. If you'd like I can send you some photos of the event from the past few years if you want. Swincerely Yours Kevin Rollins"}, {"response": 119, "author": "MarciaH", "date": "Wed, Dec  5, 2001 (14:25)", "body": "Aloha Kevin! Spam is the national food of Hawaii. We would cease to exist if they quit making it. I'm delighted to meet a gourmand and Spam worshipper. I love the categories of entries in Spamorama, and my congratulations on having won. Thanks for setting the date right. I got all sorts of mixed information from the web and only one picture - a castle built entirly of carved Spam blocks. I am assuming you are in Austin...! Please! I would be delighted to see your pictures and to share them here if you permit me the honor. Wow! Someone else who appreciates Spam!!!"}, {"response": 120, "author": "terry", "date": "Wed, Dec  5, 2001 (18:56)", "body": "When is the big Austin spam event? Spamorama?"}, {"response": 121, "author": "MarciaH", "date": "Wed, Jul 30, 2003 (10:22)", "body": "SPAM defended: AUSTIN, Minn. (AP) - Hormel Foods has a message for a Seattle software company: Stop, in the name of Spam! The canned-meat company filed two legal challenges with the U.S. Patent and Trademark Office to try to stop SpamArrest from using the decades-old name Spam, for which it holds the trademark. SpamArrest, which specializes in blocking junk e-mail or ``spam,'' filed papers to trademark its corporate name early this year. Hormel then sent the company a warning to drop the word ``Spam.'' SpamArrest refused. more... http://my.aol.com/news/news_story.psp?type=1&cat=0100&id=200307301003000111335"}, {"response": 122, "author": "MarciaH", "date": "Wed, Jul 30, 2003 (10:26)", "body": "http://www.spamarama.com/ for starters History of SPAMARAMA http://www.spamarama.com/Yearly/spamarama98/history.htm April 1st seems to be the ballpark date. It figures, and I still like SPAM! food conference Main Menu Thanks!"}]}, {"num": 55, "subject": "Helpful Kitchen Hints", "response_count": 141, "posts": [{"response": 1, "author": "MarciaH", "date": "Sun, Aug 15, 1999 (15:18)", "body": "Don't throw away your cheese slicer with the little roller bar which has fallen out. Use the remaining yoke with the wire across the top to cut hard-boiled eggs in half in preparation for devilling. When preparing a cut of meat which is not as tender as you would like, slice green papaya and lay the slices all over the top as you cook it. The same ingredient in meat tenderizer is in those very green slices you are using."}, {"response": 2, "author": "MarciaH", "date": "Mon, Aug 16, 1999 (20:12)", "body": "For those of you who have access to fresh ginger root, clean and dry it thoroughly. Put in a plastic ziplock bag then surround with aluminum foil. It will keep indefinitely. When you need to use some, take it out long enough to run a bit under tap water (not all of it) then using a potato peeler, peel off slices of the ginger as needed. Do not let the frozen ginger thaw enough to get mushy. Replace in freezer till next time."}, {"response": 3, "author": "autumn", "date": "Mon, Aug 16, 1999 (23:17)", "body": "Make the exact 5 same things for dinner every week (don't cook on the weekends). That way you always know what you're having. (It's Monday? Must be pasta and salad night!, etc.)"}, {"response": 4, "author": "MarciaH", "date": "Mon, Aug 16, 1999 (23:24)", "body": "Hi Autumn, thanks for that...I like it!"}, {"response": 5, "author": "stacey", "date": "Tue, Aug 17, 1999 (09:42)", "body": "... fond memories... Wednesday used to be spaghetti night at my house when I was growing up..."}, {"response": 6, "author": "MarciaH", "date": "Sat, Aug 21, 1999 (15:09)", "body": "When boiling cheap cuts of meat in preparation for use in stews and soups, they often froth and boil over making an incredible mess on your stovetop. I have discovered that the use of a disposable aluminum-foil pie pan which nests inside of your stock pot works very well. Be sure it is suspended above the food by the rim of the pot, and that you have taken a triangular can punch to make holes in the sides of the pie pan. Four to six of them should suffice. Whatever boils over will go into that pan and drain back into the stock pot."}, {"response": 7, "author": "MarciaH", "date": "Sat, Aug 28, 1999 (16:15)", "body": "I LOVE the new look of Food Conference. Thank you to the clever and talented man who created the new look. It is so good. Plaudits...Approbation...Bravo!"}, {"response": 8, "author": "MarciaH", "date": "Tue, Sep 21, 1999 (13:24)", "body": "Response 101 of 101: Marcia (MarciaH) * Tue, Sep 21, 1999 (12:21) * 84 lines Here it is, the secret chart used by bachelors worldwide, because they don't have wives who can recognize on sight (and sometimes before) when the Big Mac has become one with the special sauce. FREEZER FOODS: ICE CREAM - If you can't tell the difference between your ice cubes and your ice cream, it's time to throw BOTH out. FROZEN FOODS - Frozen foods that have become an integral part of the defrosting problem in your freezer compartment will probably be spoiled (or wrecked anyway) by the time you pry them out with a kitchen knife. IN THE FRIDGE: EGGS - When something starts pecking its way out of the shell, the egg is probably past its prime. DAIRY PRODUCTS - Milk is spoiled when it starts to look like yogurt. Yogurt is spoiled when it starts to look like cottage cheese. Cottage cheese is spoiled when it starts to look like regular cheese. Regular cheese is nothing but spoiled milk anyway -- if you can dig down and still find something non-green, bon appetite! MEAT - If opening the refrigerator door causes stray animals from a three-block radius to congregate outside your house, toss the meat. UNMARKED ITEMS: You know it is well beyond prime when you're tempted to discard the Tupperware along with the food. EMPTY GENERAL RULE OF THUMB: - Most food cannot be kept longer than the average life span of a hamster. Keep a hamster in your refrigerator to gauge this. ON THE SHELF: CANNED GOODS - Any canned goods that have become the size or shape of a softball should be disposed of ... Very carefully. POTATOES - Fresh potatoes do not have roots, branches, or dense, leafy undergrowth. THE GAG TEST - Anything that makes you gag is spoiled (except for leftovers from what you cooked for yourself last night). BREAD: Sesame seeds and Poppy seeds are the only officially acceptable \"spots\" that should be seen on the surface of any loaf of bread. Fuzzy and hairy looking white or green growth areas are good indications that your bread has turned into a pharmaceutical laboratory experiment. You may wish to discard it at this time, depending on your interest in pharmaceuticals. CEREAL: It is generally a good rule of thumb that cereal should be discarded when it is two years or longer beyond the expiration date, or when it will no longer fall out of the box by itself. FLOUR: Flour is spoiled when it wiggles, or things fly out when you open it. PRETZELS: Normally eternal, pretzels may be discarded if they can no longer be picked up without falling apart. Otherwise, there's nothing to stop you from eating a pretzel that the Pharaoh put down only 4000 years ago. RAISINS: Raisins should not usually be harder than your teeth. SALT: It never spoils. However, if you can't chip off reasonable amounts from the block, maybe another box is in order, as fresh salt usually pours. SPICES: Most spices cannot die, they just fade away. They will be fine on your shelf, forever. Put them in your will. VINEGAR: If your grandmother made it, it is probably still good. EXPIRATION DATES: This is not a marketing ploy to encourage you to throw away perfectly good food so that you'll spend more on groceries. Even dry foods older than you are may be ready to replace. Perhaps you'd benefit by having a calendar in your kitchen"}, {"response": 9, "author": "aschuth", "date": "Tue, Sep 21, 1999 (13:27)", "body": "ho!"}, {"response": 10, "author": "riette", "date": "Tue, Sep 21, 1999 (14:04)", "body": "Marcia, where do you get all this stuff??? Where do people get the imaginations to think up things like this? They contain more funny things than I have said since birth!"}, {"response": 11, "author": "MarciaH", "date": "Tue, Sep 21, 1999 (14:28)", "body": "My ex just sent it to me, and I thought this would be a perfect place to post it. I get incredible stuff from about 5 sources (son, ex, John, and old friends)and a lot of it gets put on Screwed 163 (me) unless I can find a topic where it would better fit. Delighted you enjoyed it; some of it makes really scary sense!"}, {"response": 12, "author": "infospryte", "date": "Tue, Sep 21, 1999 (18:52)", "body": "English to metric equivalents: 1/4 teaspoon = 1.23 milliliters 1/2 teaspoon = 2.46 milliliters 3/4 teaspoon = 3.7 milliliters 1 teaspoon = 4.93 milliliters 1 1/4 teaspoons = 6.16 milliliters 1 1/2 teaspoons = 7.39 milliliters 13/4 teaspoons = 8.63 milliliters 2 teaspoons = 9.86 milliliters 1 tablespoon = 14.79 milliliters 2 tablespoons = 29.57 milliliters 1/4 cup = 59.15 milliliters 1/2 cup = 118.3 milliliters 1 cup = 236.59 milliliters 2 cups or 1 pint = 473.18 milliliters 3 cups = 709.77 milliliters 4 cups or 1 quart = 946.36 milliliters 4 quarts or 1 gallon = 3.785 liters"}, {"response": 13, "author": "MarciaH", "date": "Tue, Sep 21, 1999 (19:17)", "body": "Thank you, and Aloha infospryte. You seem to anticipate our needs. Good to have you around."}, {"response": 14, "author": "riette", "date": "Wed, Sep 22, 1999 (05:13)", "body": "To the milliliter!! ha-ha!! That's what I call Precision Cooking!"}, {"response": 15, "author": "MarciaH", "date": "Wed, Sep 22, 1999 (17:44)", "body": "The last one with a graduated cylinder wins! Or is it the first one? The last one I saw was in my Chemist Father's hands...!"}, {"response": 16, "author": "riette", "date": "Thu, Sep 23, 1999 (04:44)", "body": "I should get my sister over here..."}, {"response": 17, "author": "terry", "date": "Thu, Sep 23, 1999 (10:07)", "body": "You should, where's she been!"}, {"response": 18, "author": "riette", "date": "Thu, Sep 23, 1999 (13:48)", "body": "Working a heck of alot. They're moving to Virginia the end of next week, and from then on she'll be working from home as a medical proof reader. Perhaps she'll have more time then to come and embarass me like last year! ha-ha!!!"}, {"response": 19, "author": "MarciaH", "date": "Mon, Sep 27, 1999 (18:53)", "body": "To reheat left-over pizza so that it is almost better than when it was fresh, use a heavy frying pan, set burner temp to medium low, and let it heat slowly for about 1/2 hour (peek to see that it is not burning the first time you do this). It is usually better this time than the first time!"}, {"response": 20, "author": "MarciaH", "date": "Mon, Sep 27, 1999 (18:54)", "body": "Make that a covered frying pan...!"}, {"response": 21, "author": "riette", "date": "Tue, Sep 28, 1999 (01:58)", "body": "I know of other uses for a heavy frying pan - uncovered, that is..."}, {"response": 22, "author": "MarciaH", "date": "Tue, Sep 28, 1999 (02:13)", "body": "Yeah, me too...got one all limbered up *grinning maliciously*"}, {"response": 23, "author": "mrchips", "date": "Tue, Sep 28, 1999 (02:32)", "body": "Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips. Use a meat baster to squeeze your pancake batter onto the hot griddle for perfect shaped pancakes every time. To keep potatoes from sprouting, place an apple in the bag with the potatoes. To prevent egg shells from cracking, add a pinch of salt to the water before hard boiling. Run your hands under cold water before pressing Rice Krispies treats in the pan. The marshmallow won't stick to your fingers. To get the most juice out of fresh lemons, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing. To easily remove burnt-on food from your skillet, simply add a drop or two of dish soap and enough water to cover bottom of pan, and bring to a boil on stovetop. Skillet will be much easier to clean. Spray your Tupperware with nonstick cooking spray before pouring in tomato-based sauces. Voila! No more stains. When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead. No more white mess on the outside of the cake. If you accidentally oversalt a dish while it's still cooking, drop in a peeled potato. It will absorb the excess salt for an instant \"fix me up.\" Wrap celery in aluminum foil when storing in the refrigerator. It will keep for weeks. Brush beaten egg white over pie crust before baking to yield a beautiful, glossy finish. Place a slice of apple in hardened brown sugar to soften it up. When boiling corn on the cob, add a pinch of sugar to help bring out the corn's natural sweetness. To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh. if it rises to the surface, dispose of it. Don't throw out leftover wine. Freeze it into ice cubes for use in casseroles, gravies and sauces. If you have a problem opening jars, try using latex dishwashing gloves for traction. Potatoes will take food stains off your fingers. Just slice and rub a raw potato on the stains and rinse with cool water. Alka Seltzer--the miracle cure: To clean a toilet, drop in two Alka-Seltzer tablets, wait 20 minutes, brush and flush. the citric acid and effervescence cleans vitreous china. To remove a stain from a glass vase or cruet, fill with water and drop in two Alka Seltzer tablets. To polish jewelry, drop two Alka Seltzer into a glass of water and immerse the jewelry for two minutes. If need be, scrub with a toothbrush. To clean a Thermos bottle, fill the bottle with water, drop in four Alka Seltzer and let soak for an hour (or longer if necessary). To safely unclog a drain, drop three Alka Seltzer tablets in it, followed by a cup of undiluted white vinegar. Wait a few minutes, then run the hot water. Repeat if necessary."}, {"response": 24, "author": "stacey", "date": "Tue, Sep 28, 1999 (11:52)", "body": "cool tips!"}, {"response": 25, "author": "riette", "date": "Tue, Sep 28, 1999 (13:53)", "body": "A man who knows his way around a kitchen is the best thing God ever invented."}, {"response": 26, "author": "mrchips", "date": "Tue, Sep 28, 1999 (14:25)", "body": "I have to. I've lived alone most of my life. An efficiency expert concluded his lecture with a note of caution. \"You need to be careful about trying these techniques at home.\" \"Why?\" asked somebody from the audience. \"I watched my wife's routine at breakfast for years,\" the expert explained. \"She made lots of trips between the refrigerator, stove, table and cabinets, often carrying a single item at a time. One day I told her, 'Hon, why don't you try carrying several things at once?'\" \"Did it save time?\" the guy in the audience asked. \"Actually, yes,\" replied the expert. \"It used to take her 20 minutes to make breakfast ... now I do it in seven.\""}, {"response": 27, "author": "riette", "date": "Wed, Sep 29, 1999 (13:42)", "body": "ha-ha! And hurray to the REAL expert."}, {"response": 28, "author": "MarciaH", "date": "Mon, Oct 18, 1999 (21:46)", "body": "Addendum to post 2: It will keep indefinitely in your FREEZER...! Response 2 of 2: Marcia (MarciaH) * Mon, Aug 16, 1999 (19:12) * 1 lines For those of you who have access to fresh ginger root, clean and dry it thoroughly. Put in a plastic ziplock bag then surround with aluminum foil. It will keep indefinitely. When you need to use some, take it out long enough to run a bit under tap water (not all of it) then using a potato peeler, peel off slices of the ginger as needed. Do not let the frozen ginger thaw enough to get mushy. Replace in freezer till next time."}, {"response": 29, "author": "MarciaH", "date": "Mon, Oct 18, 1999 (21:50)", "body": "...but I guess I finally mentioned it...!"}, {"response": 30, "author": "MarciaH", "date": "Sat, Nov 20, 1999 (16:28)", "body": "1 gal = 4 qt = 8 pt = 16 c = 128 fl oz = 3.79L 1/2 gal = 2 qt = 4 pt = 8 c = 64 fl oz = 1.89L 1/4 gal = 1 qt = 2 pt = 4 c = 32 fl oz = .95L 1/8 gal = 1/2 qt = 1 pt = 2 c = 16 fl oz = .47L 1/16 gal = 1/4qt = 1/2 pt = 1 c = 8 fl oz = .24L 1/32gal = 1/8qt = 1/4 pt = 1/2 c = 4 fl oz = .12L"}, {"response": 31, "author": "MarciaH", "date": "Wed, Feb  9, 2000 (00:17)", "body": "Easter is going to be upon us in a month or two. It is time to collect things to make truly unique colored Easter Eggs. You will need to gather as many outer husk-like skins of onions (yellow globe onions will do)as you can Not the thin ones... The more like bark and the thicker they are the better they will be. When you have gathered a bag full boil them with your WHITE eggs. The result will be wood-grained eggs with a beautiful luster which will not shed dye on your carpets or your children. Add a little vinegar to the water to act as a mordant and your eggs will be lovely \"forever.\""}, {"response": 32, "author": "stacey", "date": "Wed, Feb  9, 2000 (13:06)", "body": "Easter is on April 23rd this year... pretty late."}, {"response": 33, "author": "MarciaH", "date": "Wed, Feb  9, 2000 (13:37)", "body": "Yes, it is. Really plan for a dress rather than a suit on this occasion. I think that is the upper limit for Easter since it has to be the First Sunday after the Vernal Equinox which takes place on April 21st (depending on where on the globe you live.)"}, {"response": 34, "author": "MarciaH", "date": "Wed, Feb  9, 2000 (13:39)", "body": "Or is that election day? ...hmmm...first Tuedays after the first Monday...*sigh* Can't be that...or all Easters would be on the same day. Lemme think..."}, {"response": 35, "author": "MarciaH", "date": "Fri, Feb 11, 2000 (14:25)", "body": "Here's a handy guide to getting out those pesky fabric stains: Blood-Spill more blood around area of stain so it won't stand out as much. Ink-Fall to knees and plead, \"Why, God, why? Why dost thou test me so?\" Grass-Write the name of your liquid detergent on stain. Wash. Hold up to camera, and show off the unbelievable results. Mud-Place large iron-on NASCAR patch over stain. Apply heat for 60 seconds. Tomato Sauce-Take out the mook responsible for your tomato-sauce stain by executing him gangland-style in the back of the head. Capeche? Coffee-Rub cream and sugar into stain. Apply oral suction. Enjoy rich, robust coffee-stain flavor. Wine-Apply mixture of 1/2 rum and 1/2 Coke to self until you no longer care about some little freaking stain. Chewing Gum-Using permanent marker, draw dotted line around stain. Cut carefully on dotted line. Nail Polish-Nail-polish stains are actually quite lovely. Why not leave them in for a pleasing \"homecrafted\" look?"}, {"response": 36, "author": "autumn", "date": "Wed, Feb 16, 2000 (16:36)", "body": "LOL!!! Gotta show it to some friends!"}, {"response": 37, "author": "MarciaH", "date": "Wed, Feb 16, 2000 (16:49)", "body": "That's why I put it here... lotsa my friends got it, too."}, {"response": 38, "author": "aschuth", "date": "Mon, Feb 21, 2000 (18:15)", "body": "Anything for the mildew stains on your handcrafted heirlooms?"}, {"response": 39, "author": "MarciaH", "date": "Mon, Feb 21, 2000 (19:28)", "body": "Not yet. Summer dry season is just setting in and I will attack it shortly. There was no purpose in trying earlier. The ambient humidity was too high to attempt it earlier. I did that before and sealed the things away and they mikldewwed in their own little sealed-in humid atmosphere. We do have one of those vacuum sealers for food and silverware and whatever. It might be good to test one I get free of the the stains in such an enclosure. Thanks for suggesting it."}, {"response": 40, "author": "MarciaH", "date": "Wed, May 10, 2000 (14:19)", "body": "The Messy Gourmet Visit this Web site at http://www.messygourmet.com . This is an informative food site that doesn't take itself too seriously. Its motto is, \"If it isn't fun, it's work\" (which is a great attitude about cooking). Some of the more interesting sections on this site include: -MANIFESTO: This part defines the casual philosophy of the Web page. -CREATIONS: A good recipe archive. -COOL GADGETS: Information on kitchen tools. -YUCKY STAINS: Clean up tips. -TRIVIA AND TIPS: Fun facts and advice. - Nick Sundberg"}, {"response": 41, "author": "sprin5", "date": "Thu, May 11, 2000 (14:33)", "body": "I' m going to do a poolside barbecue tonight, I have some veggie burgers, veggie dogs, and buns and some white wine. I'm thinking of getting some chicken, potatoes and corn and wrap the latter in tin foil, what else can I do?"}, {"response": 42, "author": "MarciaH", "date": "Thu, May 11, 2000 (14:53)", "body": "Raw veggies cut into chunks (cauliflower, broccoli, celery, green and ripe bell pappers, etc with a great ranch or blue cheese or onion dip. You definitely need something fresh and crunchy. You could substitute a big tossed salad... Have condiments (pickles, olives of several sorts, etc) too."}, {"response": 43, "author": "MarciaH", "date": "Thu, May 11, 2000 (14:56)", "body": "Choosing Cooking Classes Whether considering a local adult-education class or an evening with Julia Child, these guidelines can help you select the program that is right for you. -SKILL LEVEL: Inquire about the content of the class. A beginner won't benefit a lot from a class on advanced French desserts, nor will the experienced cook be happy at a basic cooking presentation. -DEMONSTRATION vs. HANDS-ON: Many classes are strictly a combination lecture and demonstration by an instructor. This may not appeal to the cook who likes to jump in and actually get his or her hands on the food. -MEAL INCLUDED?: A full range of options exists here. Some programs offer nothing. Others provide a tasting. Some serve full meals. It is best to know ahead of time so you can eat (or not eat) accordingly. -VALUE: Weigh the cost of the class. Some are very expensive. As with any purchase, shop around. - Nick Sundberg"}, {"response": 44, "author": "MarciaH", "date": "Thu, May 11, 2000 (15:13)", "body": "Thyme for Health Thyme is an herb found growing profusely and wild in the Mediterranean. You can walk in grassy areas and smell the fragrance that will always remind you of where you have visited. There are many varieties of thyme, and as it is with many other herbs, thyme was brought to England by the Romans. At that time, it was used widely for medicinal purposes. This has continued to the present day, and with the revival of Herbalism, it's now used on an ever-increasing scale. Thyme helps the digestion of food, has an internal antiseptic effect and stimulates the appetite. In fact, Oil of Thymol is the one of the main ingredients in liniments used for muscle aches and sports injuries."}, {"response": 45, "author": "MarciaH", "date": "Wed, May 17, 2000 (21:31)", "body": "A Feng Shui Kitchen Tip Keep your kitchen knives and other sharp utensils tucked away in drawers. Pointy objects, particularly knives, 'slice' through positive energy. Improve your home's positive chi (life energy) and keep the knives out of view!"}, {"response": 46, "author": "MarciaH", "date": "Thu, May 18, 2000 (15:15)", "body": "\"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers.\" - Calvin Trillin *** \"The trouble with eating Italian food is that five or six days later you're hungry again.\" - George Miller"}, {"response": 47, "author": "sprin5", "date": "Thu, May 18, 2000 (22:23)", "body": "I had a barbecue by the pool tonight, it was wonderful to eat at home. Wonder if Stacey's going to call or if she's in Austin?"}, {"response": 48, "author": "MarciaH", "date": "Fri, May 19, 2000 (00:59)", "body": "I hope she does! She needs to read what you wrote in the other place, too..."}, {"response": 49, "author": "MarciaH", "date": "Fri, May 19, 2000 (17:43)", "body": "No More Messy Cupcake Pans Spooning batter into muffin tins can be messy, especially if children are helping, and baked-on batter means scouring later. Next time, portion batter using an ice-cream scoop. Or transfer the batter into a spouted measuring cup and pour it into the muffin cups. Either method will reduce clean-up time."}, {"response": 50, "author": "MarciaH", "date": "Mon, May 22, 2000 (15:33)", "body": "Helpful Grill Accessories These items can help insure grilling success. -GRILL BRUSH: Buy a heavy metal brush with a scraper. A clean grill prevents sticking and the possibility of adding odd flavors to food. Don't forget to lightly oil the clean grill (with vegetable oil) before using. -TONGS: These are better to use than a fork. Forks pierce the food and can contribute to moisture loss, which can cause some dryness. -SPRAY OIL: This can also prevent foods from sticking. Spray the food, not the grill, to avoid dangerous flame-ups near the aerosol can. -CHIMNEY STARTER: Also called a Flue Starter. This tool lets you start charcoal using newspaper only. It prevents the possibility of adding a chemical taste to food. It also speeds up the lighting process."}, {"response": 51, "author": "sprin5", "date": "Mon, May 22, 2000 (19:06)", "body": "Spray oil, somethign new to add to my bbq repetoire."}, {"response": 52, "author": "MarciaH", "date": "Mon, May 22, 2000 (19:29)", "body": "I was hoping you would find this in here! I posted it thinking of you! I also posted a good veggie and marinade in the Vegitarian topic."}, {"response": 53, "author": "MarciaH", "date": "Tue, May 23, 2000 (01:51)", "body": "Grilling Web Sites Access these sites for recipes, tips, and equipment information. http://www.barbecuebible.com This site offers recipes, cookbook reviews, tips, and the all-important \"The Ten BBQ Commandments\" (#1- Be Organized). http://www.Weberbbq.com The popular manufacturer of grills has a Web page that is a lot more than just a site promoting their products. Go to \"Weber Cookbook\" for a nice collection of recipes."}, {"response": 54, "author": "sprin5", "date": "Tue, May 23, 2000 (10:18)", "body": "I'll check these out! I do need more organization, when I did that first bbq of the season I forgot bbq sauce! Not to mention pickles and mustard. I have these on hand now, at least. And I picked up one of those big flippers."}, {"response": 55, "author": "MarciaH", "date": "Tue, May 23, 2000 (13:37)", "body": "I also have heavy suede leather glove which go up to the elbow in case I have retrieve something out of the fiery furnace. I keep a list handy - but, I keep lists for everything!"}, {"response": 56, "author": "sprin5", "date": "Tue, May 23, 2000 (16:52)", "body": "Any ideas for barbecuing corn on the cob, I guess this is where your glove would come in handy?"}, {"response": 57, "author": "MarciaH", "date": "Tue, May 23, 2000 (17:46)", "body": "Yup! Wrap it in foil buttered. Stick it on the back where it won't be in the very hot area of the grill and let sit till the rest is finished cooking - about 1/2 hour. That's what we do. You do that with baking potatoes but they take a good deal longer - an hour or so in a hotter area. Squeeze the potatoes (with that glove on) to test for done-ness"}, {"response": 58, "author": "MarciaH", "date": "Tue, May 23, 2000 (17:48)", "body": "I thought of creating a On The Grill topic but it probably is too late... You can put the corn directly on the grate unwrapped, but it gets tough and is not the same...very chewy!"}, {"response": 59, "author": "sprin5", "date": "Tue, May 23, 2000 (19:28)", "body": "I use tin foil in the coals and it works great. Sure, why not an on the grill topic, it's never too late at spring, where we're timeless."}, {"response": 60, "author": "MarciaH", "date": "Tue, May 23, 2000 (20:16)", "body": "OK going to create while SETI crunches Data...."}, {"response": 61, "author": "MarciaH", "date": "Wed, May 24, 2000 (13:24)", "body": "Five Kitchen Tools You Need, But May Not Have These accessories can save time and money. -SALAD SPINNER: This device is a must for quick preparation of crisp lettuces. -PEPPERMILL: Freshly ground pepper is superior in flavor to the canned ground variety. -PLASTIC COOKING UTENSILS: These are a must to prolong the life of any non-stick pan. Start with a ladle, spatula, whisk, and slotted spoon made of quality, heat-resistant plastic. -GARLIC PRESS: These are especially useful if you have trouble fine mincing garlic with a knife. -FINE MESH STRAINER: A colander's openings are too large for some jobs like straining stocks or sauces."}, {"response": 62, "author": "MarciaH", "date": "Wed, May 24, 2000 (23:18)", "body": "Not exactly for the kitchen but... Treatment Burned Skin Although I've already done tips on using aloe or lavender oil for sunburns (or for other burns and scalds), there's another thing you should do for sunburned skin. Take plenty of vitamin C. Vitamin C promotes wound healing and skin healing by helping your body produce strong collagen (necessary for healthy new skin). So if you get a bad sunburn, use the aloe and lavender oil to soothe the burn, but don't forget the 500 milligrams of Vitamin C (daily) to aid in the healing of your skin."}, {"response": 63, "author": "MarciaH", "date": "Tue, May 30, 2000 (14:51)", "body": "Understanding Pasta Forms Experiment with different styles to find your favorite. -FRESH: This can be labor intensive, even with a pasta machine. Not everyone likes the almost chewy texture. Some believe it is the only way to go. -DRY (Domestic): Easily the least expensive type. Dry pasta is good for most applications as long as it isn't over-cooked. -DRY (Imported): Usually from Italy. Slightly more expensive than the domestic. Some varieties seem to have better texture than the American products. -FROZEN: This type is usually expensive and can be tough. -OVEN READY: Lasagna noodles are available in this form. They have been cooked and then re-dried. They work well and can save time without sacrificing quality."}, {"response": 64, "author": "MarciaH", "date": "Tue, May 30, 2000 (14:55)", "body": "Herbal Help Online Check out this site from Kesti16 for a great variety of information about herbs and nutrition. The page is long, but it provides advice on food, vitamins, herbal remedies, homeopathy, minerals, and aromatherapy. It's split into sections, with Foods That Help (a list of ailments and the foods you can eat to combat them), followed by Herbs That Help, Supplements That Help, and so on. Be sure to read the disclaimers for safety, and remember that the site is essentially a guide for what nutritional supplements you should be looking into for your needs. It doesn't give you precise instructions on quantities, but rather gives you a starting point for natural health. This is a good place to start examining exactly what you may need in your own medicine cabinet or food cupboard. Click here to visit this Web site http://hometown.aol.com/Kesti%20Page/QuickFix.HTM"}, {"response": 65, "author": "MarciaH", "date": "Thu, Jun  1, 2000 (17:08)", "body": "Understanding: Molasses Terms Molasses is used as a table syrup and in baking. Most rum is distilled from some form of molasses. -MOLASSES: In the production of sugar, the cane is squeezed to release its juice. The juice is then boiled down to a thick syrup. The crystals are removed and what is left is molasses. -SORGHUM: Molasses made from the cereal grass sorghum (usually used for animal feed). -BLACK STRAP: The results of the final boiling. A strong, thick syrup. -UNSULPHURED: Processed without sulphur. It is lighter and doesn't have a sulphur after-taste. Almost all molasses is now prepared this way. -TREACLE: The Great Britain version. Available in light or dark."}, {"response": 66, "author": "autumn", "date": "Fri, Jun  2, 2000 (15:38)", "body": "Blackstrap molasses is a fantastic source of iron if you can stomach it."}, {"response": 67, "author": "MarciaH", "date": "Fri, Jun  2, 2000 (20:17)", "body": "Great in milk and one of my grandfathers liked it over cottage cheese!"}, {"response": 68, "author": "MarciaH", "date": "Fri, Jun  2, 2000 (21:09)", "body": "Why is aluminum foil shiny on one side and dull on the other? Aluminum foil is made by flattening blocks of aluminum into long thin sheets and then passing these sheets between two highly polished steel rollers. These sheets enter the rollers two sheets at a time. The sides of the sheets coming into direct contact with the steel rollers emerge with a high shine. The two inner sides come out with a pretty dull finish. As a result, the difference in the two sides of aluminum foil is only a result of the manufacturing process and has nothing to do with which side should be placed next to your food."}, {"response": 69, "author": "MarciaH", "date": "Mon, Jun  5, 2000 (15:05)", "body": "Cook's Illustrated: America's Test Kitchen This new Web page from the \"Consumer Reports of Cooking\" takes on a different approach. Like the magazine, the Web site ( http://www.cooksillustrated.com ) accepts no advertising (although there is a lot of ordering information on \"Cook's Illustrated\" publications). Selected articles and \"database\" information is available for free. If you desire a searchable file (which includes every article from the magazine going back to 1993), you must subscribe at the rate of $19.95 a year. The site is worth visiting for the free information alone. The subscription price isn't bad considering it's about the same as a yearly subscription to their magazine."}, {"response": 70, "author": "MarciaH", "date": "Wed, Jun  7, 2000 (19:41)", "body": "Understanding: Products In Your Grocery's Mexican Food Section CHIPOTLE: Dried, smoked jalepenos. Usually available canned, packed in Adobo sauce (dark red sauce made with chiles and vinegar). MENUDO: Spicy soup made with tripe (the lining of beef stomachs). Some believe it to be a useful hangover remedy. NOPALITOS: Edible cactus leaves cut into strips or diced. SAFRITO: A sauce made with pork, garlic, onion, and annatto seeds. TOMATILLOS: Mexican green tomatoes. POZOLE: Soup made with pork and hominy. MOLE: A rich, dark sauce made with chiles, onions, and garlic. It is usually served with poultry."}, {"response": 71, "author": "autumn", "date": "Sun, Jun 11, 2000 (15:37)", "body": "Let me get this straight--there are actually people who wrap food up in tin foil with the dull side out?!?!"}, {"response": 72, "author": "MarciaH", "date": "Sun, Jun 11, 2000 (16:32)", "body": "Yup - my ex - the PhD. Matt surfaces absorb heat faster than shiny sides."}, {"response": 73, "author": "MarciaH", "date": "Mon, Jun 12, 2000 (20:28)", "body": "Irradiation of Food As a rule, we trust that the foods we eat are safe. We understand that the FDA has provided for this. Lately, however, there have been concerns because of various cases of the deadly bacteria E-Coli and Salmonella showing up in restaurants and even meat processing plants. Now it has been proven that a process of radiation called Irradiation can help destroy harmful substances in food. Irradiated meats will be available to the general public as well as restaurants. During the irradiation process, food moves on a conveyor into a chamber, where it is exposed to the gamma rays for a given time. People generally have many questions, such as will the food be safe because of the radiation, will the taste be altered, and how does the entire process work? To learn more about food irradiation, visit the American Dietetic Association. http://www.eatright.org/airradi.html"}, {"response": 74, "author": "MarciaH", "date": "Mon, Jun 19, 2000 (18:28)", "body": "- Soup in Asia is used as an alternative medicine \ufffd tom yum in Thailand; bone marrow soup, soybean sprout soup, or seaweed soup in Korea. Sweet dessert soup in China is eaten to balance one\ufffds yin and yang. - The eggplant has many names worldwide. In addition to \"eggplant,\" it is called aubergine, brinjal, melanzana, garden egg, and patlican. - For many years, the fig has been used as a coffee substitute. The fruit contains a proteolytic enzyme that is considered an aid to digestion and is used by the pharmaceutical industry. - Lemon grass is a traditional flavoring used in Thai cooking. It grows in stalks and has a subtle, bright, delicate flavor that is lemon-like. It is also used as a flavoring in some beers."}, {"response": 75, "author": "autumn", "date": "Mon, Jun 19, 2000 (22:21)", "body": "Marcia, I knew you had a good reason for dumping that bum! :-)"}, {"response": 76, "author": "MarciaH", "date": "Tue, Jun 20, 2000 (01:03)", "body": "Yup.....one down and one to go... I am sure the current irritant is worse than the last one was. At least he never threatened my friends..."}, {"response": 77, "author": "MarciaH", "date": "Tue, Jun 20, 2000 (01:04)", "body": "But he does think you better wrap the foil around the meat the same way as my ex did....Must be Pennsylvania itis."}, {"response": 78, "author": "MarciaH", "date": "Wed, Jun 21, 2000 (14:25)", "body": "Prepared Mustards These are just a few of the many styles of the world's favorite condiments. -DIJON: This French mustard is probably today's most popular type. Made with wine and dark mustard seeds, Dijon is known for it's full, sharp flavor. It is added to many recipes, from sauces to vinaigrettes. -CHINESE: This simple blend of mustard powder and water can range from very spicy to three-alarm hot. It is used as a condiment with eggrolls. -DUSSELDORF: There are many variations of this German-style mustard. Some are sweet/sour while others tend to be on the strong side. Serve this mustard with sausages and cold meats. -ENGLISH: Like the Chinese style, English mustard is often simply a blend of water and ground mustard seed (like Coleman's). Its strong flavor compliments roast beef, ham, and sausages. -CREOLE: Hailing from America's Louisiana region, Creole mustard is a coarse, spicy condiment flavored with horseradish. It stands up well to the full-flavored foods of that area."}, {"response": 79, "author": "MarciaH", "date": "Thu, Jun 22, 2000 (15:18)", "body": "Oriental Style Sauces These ready-to-use sauces are available at most large supermarkets. -HOISIN: This thick brown sauce is known for its sweet, sometimes spicy flavor. Use as you would a barbecue sauce on pork ribs or duck. -OYSTER SAUCE: Made from dried oysters and soybeans, this thick sauce is often used as a condiment. Its rich, strong flavor goes well in stir-fries, with vegetables (like broccoli) and with shrimp. -TERIYAKI: Originally from Japan, teriyaki is made from dark soy, wine, sugar, and ginger. It makes a great marinade. Use with beef, chicken, or shellfish. -PLUM SAUCE: Sometimes called \"Duck Sauce,\" this sweet and sour dipping sauce is best known as an accompaniment to fried foods (especially eggrolls). Traditionally it is served with Peking duck."}, {"response": 80, "author": "MarciaH", "date": "Thu, Jun 22, 2000 (15:20)", "body": "(Aside from me: I always use oyster sauce when I make local-style fried rice)"}, {"response": 81, "author": "autumn", "date": "Sat, Jun 24, 2000 (17:31)", "body": "I make my own and apparently it is in the teriyaki style."}, {"response": 82, "author": "MarciaH", "date": "Sat, Jun 24, 2000 (18:20)", "body": "As do I - mine is posted in Spring Cookbook somewhere."}, {"response": 83, "author": "MarciaH", "date": "Fri, Jun 30, 2000 (15:48)", "body": "Marjoram References to this herb can be found in the writings of ancient Greece. -Marjoram, a member of the mint family, is believed to have originated in the Mediterranean region. There are three basic varieties: -SWEET MARJORAM: This is the type referred to as simply marjoram in America. -WILD MARJORAM: Usually referred to as oregano. -POT MARJORAM: Commonly found in Europe, it is not as sweet, but almost bitter. -As with all herbs, the leaves of the plant are used for seasoning. Dried marjoram is often used, but the fresh variety is becoming more readily available. -Marjoram pairs well with lamb, chicken, and veal. It is used extensively in tomato sauces. Many German sausage recipes call for marjoram. -Most chefs recommend adding marjoram at the end of the cooking process to preserve its delicate flavor."}, {"response": 84, "author": "MarciaH", "date": "Thu, Jul  6, 2000 (16:26)", "body": "Frozen Dairy Products The fact that most supermarkets offer over 10 styles of these frozen desserts can be very confusing. The following list compares regular calories and calories from fat of the major products. (Average Per Serving) CALORIES/CALORIES FROM FAT -Regular Ice Cream 160/80 -Low Fat, Light or Reduced Fat Ice Cream 125/30 -Fat Free Ice Cream 95/0 -No Sugar Added Ice Cream 100/40 -Regular Sherbet 150/25 -Fat Free Sherbet 120/0 -Frozen Yogurt 120/15 -Low Fat Frozen Yogurt 90/15"}, {"response": 85, "author": "MarciaH", "date": "Fri, Jul  7, 2000 (22:44)", "body": "Four Regions Of Chinese Cuisine It is almost impossible to reduce this vast continent into four areas. These are strictly for general reference. -BEIJING (North): This style is known for its use of garlic, soy sauce, and vinegar. Peking duck is a famous dish from the north. -SZECHUAN/HUNAN (Central and West): The spicy foods of China. Hot peppers and chilies are used in many dishes. Sesame oil is also a trademark of this region. -FUKIEN/HONAN (Central and East): Fish and shellfish are popular ingredients in this style. Ginger is used extensively. Sweet and Sour dishes originated in this area. It is also referred to as the Shanghai region. -CANTON (South): Roasted (especially whole pigs) and grilled meats are prepared frequently. Famous dishes such as fried rice and bird's nest soup are from the Cantonese area."}, {"response": 86, "author": "MarciaH", "date": "Wed, Aug 30, 2000 (15:56)", "body": "New Uses for Bounce and CocaCola BOUNCE...the stuff you use in your dryer: *Repels mosquitoes. Tie a sheet of Bounce through a belt loop when outdoors during mosquito season. (Lordy, I wish I had known this before I lost two quarts of blood while watering plants!) *Eliminates static electricity from your television screen. Since Bounce is designed to help eliminate static cling, wipe your television screen with a used sheet of Bounce to keep dust from resettling. *Dissolves soap scum from shower doors. Clean with a used sheet of Bounce. *Freshens the air in your home. Place an individual sheet of Bounce in a drawer or hang one in the closet. *Prevents thread from tangling. Run a threaded needle through a sheet of Bounce to eliminate the static cling on the thread before sewing. *Eliminates static cling from pantyhose. Rub a damp, used sheet of Bounce over the hose. *Prevents musty suitcases. Place an individual sheet of Bounce inside empty luggage before storing. *Freshens the air in your car. Place a sheet of Bounce under the front seat. *Cleans baked-on food from a cooking pan. Put a sheet in the pan, fill with water, let sit overnight, and sponge clean. The antistatic agents apparently weaken the bond between the food and the pan while the fabric softening agents soften the baked-on food. *Eliminates odors in wastebaskets. Place a sheet of Bounce at the bottom of the wastebasket. *Collects cat hair. Rubbing the area with a sheet of Bounce will magnetically attract all the loose hairs. *Eliminates static electricity from venetian blinds. Wipe the blinds with a sheet of Bounce to prevent dust from resetting. *Deodorizes shoes or sneakers. Place a sheet of Bounce in your shoes or sneakers overnight so they'll smell great in the morning. And now, Coca-Cola: To clean a toilet: Pour a can of Coca-Cola into the toilet. Let the \"real thing\" sit for one hour, then flush clean. The citric acid in Coke removes stains from vitreous china. To remove rust spots from chrome car bumpers: Rub the bumper with a crumpled-up piece of Reynolds Wrap aluminum foil dipped in Coca-Cola. To clean corrosion from car battery terminals: Pour a can of Coca-Cola over the terminals to bubble away the corrosion. To loosen a rusted bolt: Applying a cloth soaked in Coca-Cola to the rusted bolt for several minutes. To bake a moist ham: Empty a can of Coca-Cola into the baking pan; wrap the ham in aluminum foil, and bake. Thirty minutes before the ham is finished, remove the foil, allowing the drippings to mix with the Coke for a sumptuous brown gravy. To remove grease from clothes: Empty a can of Coke into a load of greasy clothes, add detergent, and run through a regular cycle. The Coca-Cola will help loosen grease stains. It will also clean road haze from your windshield. And... WE DRINK THIS STUFF! So, send this out to all of your friends who you think should know all about the things you can do with BOUNCE and COCA-COLA!"}, {"response": 87, "author": "sociolingo", "date": "Thu, Aug 31, 2000 (03:09)", "body": "Now where are my daughter's trainers (sneakers?), and what did I do with the bounce .... Will it tidy her bedroom up too???"}, {"response": 88, "author": "MarciaH", "date": "Thu, Aug 31, 2000 (17:34)", "body": "Don't think so. I spread them all over the house last night befor going to bed, and this morning they were just lying there. I am sure they did nothing over night!!!"}, {"response": 89, "author": "sociolingo", "date": "Fri, Sep  1, 2000 (13:48)", "body": "ROFL - but I bet it smelt nice. Hey, does it deodorise bathrooms too??? I suggested a few uses at our dinner party last night - now I need to send a copy to the Rector.....would you believe that he told his wife (in front of me) that he doesn't always pass what I send on to her .... only the 'suitable' ones. Well, really, as if I would.....!!!! *wicked grin*"}, {"response": 90, "author": "MarciaH", "date": "Mon, Sep  4, 2000 (14:27)", "body": "Oh Maggie!!! You are found out! Imagine sending the rector something he cannot show his wife! ..and you admonished ME?!! *grin*"}, {"response": 91, "author": "sociolingo", "date": "Mon, Sep  4, 2000 (19:50)", "body": "She did look at me a little oddly....."}, {"response": 92, "author": "MarciaH", "date": "Fri, Sep  8, 2000 (02:10)", "body": "*laughing hysterically*... Oh my...!!!"}, {"response": 93, "author": "MarciaH", "date": "Mon, Sep 11, 2000 (17:59)", "body": "1. Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips. 2. Use a meat baster to \"squeeze\" your pancake batter onto the hot griddle and you'll get perfectly shaped pancakes every time. 3. To keep potatoes from budding, place an apple in the bag with the potatoes. 4. To prevent eggshells from cracking, add a pinch of salt to the water before hard-boiling. 5. Run your hands under cold water before pressing Rice Krispies treats in the pan and the marshmallow won't stick to your fingers. 6. To get the most juice out of fresh lemons, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing. 7. To easily remove burnt on food from your skillet, simply add a drop or two of dish soap and enough water to cover bottom of pan, and bring to a boil on stovetop. 8. Spray your Tupperware with nonstick cooking spray before pouring in tomato-based sauces and there won't be any stains. 9. When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead and there won't be any white mess on outside of the cake. 10. If you accidentally over-salt a dish while it's still cooking, drop in a peeled potato and it will absorb the excess salt for an instant \"fix me up.\" 11. Wrap celery in aluminum foil when putting in the refrigerator and it will keep for weeks. 12. Brush some beaten egg white over pie crust before baking to yield a beautiful glossy finish. 13. Place a slice of apple in hardened brown sugar to soften it. 14. When boiling corn on the cob, add a pinch of sugar to help bring out the corn's natural sweetness. 15. To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh, but if it rises to the surface, throw it away. 16. Cure for headaches: Take a lime, cut it in half and rub it on your forehead. The throbbing will go away. 17. Don't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces. 18. If you have a problem opening jars: Try using latex dishwashing gloves. They give a non-slip grip that makes opening jars easy. 19. Potatoes will take food stains off your fingers. Just slice and rub raw potato on the stains and rinse with water. 20. To get rid of itch from mosquito bites, try applying soap on the area and you will experience instant relief. 21. Ants, ants, ants everywhere ... Well, they are said to never cross a chalk line. So get your chalk out and draw a line on the floor or wherever ants tend to march. See for yourself. 22. Use air-freshener to clean mirrors. It does a good job and better still, leaves a lovely smell to the shine. 23. When you get a splinter, reach for the scotch tape before resorting to tweezers or a needle. Simply put the scotch tape over the splinter, then pull it off. Scotch tape removes most splinters painlessly and easily. 24. Now look what you can do with Alka Seltzer. Clean a toilet. Drop in two Alka-Seltzer tablets, wait twenty minutes, brush and flush. The citric acid and effervescent action clean vitreous china. Clean a vase. To remove a stain from the bottom of a glass vase or cruet, fill with water and drop in two Alka-Seltzer tablets. Polish jewelry. Drop two Alka-Seltzer tablets into a glass of water and immerse the jewelry for two minutes. Clean a thermos bottle. Fill the bottle with water, drop in four Alka-Seltzer tablets, and let soak for an hour (or longer, if necessary). Unclog a drain. Clear the sink drain by dropping three Alka-Seltzer tablets down the drain followed by a cup of Heinz White Vinegar. Wait a few minutes, then run the hot water. 25. If your VCR has a year setting on it, which most do, you will not be able to use the programmed recording feature after 12/31/99. Don't throw it away. Instead, set it for the year 1972, as the days are the same as the year 2000. The manufacturers won't tell you. They want you to buy a new Y2K VCR."}, {"response": 94, "author": "Carys", "date": "Mon, Sep 11, 2000 (18:27)", "body": "Thank you Marcia. I can use all the help in the kitchen I can get."}, {"response": 95, "author": "MarciaH", "date": "Tue, Sep 12, 2000 (16:28)", "body": "Oh! Canada... http://WWW.ICEWINE.COM n keeping with the Canadian tradition of making the best of our severe climate, Inniskillin Wines has turned Canada's cold, frosty winter to advantage in the making of Icewine -- one of the finest specialty wines in the world. The Icewine harvest, done entirely by hand, commences once the temperature drops below -10\ufffdC and the grapes have naturally frozen on the vines. As the frozen grapes are pressed, the natural water portion of the juice remains within the grape skins in the form of ice crystals, and a tiny but precious ration of highly concentrated juice is expressed. An expertly guided fermentation then transforms this syrupy nectar into the decadently rich and alluring specialty hailed as Icewine. The intensity of taste is almost immeasurable: orange blossoms, tangerine, nectarine and peach are part of a dramatic orchestration. Rich and well-balanced, with a kiss of honey on its finish, Icewine is truly \"winter's gift to wine.\""}, {"response": 96, "author": "MarciaH", "date": "Thu, Sep 21, 2000 (18:32)", "body": "Yup! Posting this again just in case you missed it elsewhere.... A moment for a serious subject - the maintainance of Spring. Yesterday, the entire Spring shut down. I felt as though someone dear to me had died. There was NO was to see Geo or anything else in any of the other conferences. Karen and I emailed and she took up the problem with Terry. We are woefully behind in our payments for the use of Yapp software. check that url above. After the first slash, that is the program which allows all things to happen here. Without it, we do not exist! Karen explained it to me thusly: I have spoken with the woman who wrote the Yapp software and she has explained why we have some periodic site losses in the afternoon, which btw corresponds to midnight GMT. It has to do with the number of hits we experience daily and the fact we are exceeding them. Just FYI, it doesn't matter if you do or don't post at Spring because lurkers generate hits as well. She has generously offered to bump up the license limit if the old license is paid for. BTW, the license is a one-time thing. Therefore, folks, this is a request for donations. All payments should be mailed to: Spring Accounting Department 182 Clover Road Cedar Creek, TX 78612 Checks and money orders should be made out to \"The Spring\". Be sure to include the login ID of the account. Karen can now accept PayPal payments if you like. And for those who haven't signed up for these electronic payments and would like to do so, let me know. If people sign up under my referral, I would get a signup bonus of $5, which I will turn over to the Yapp cause. Please help if you can! Karen already has my contribution and I used PayPal. It is a simple process and the funds are safely in her account. Thanks for helping keep spring flowing and Geo alive!"}, {"response": 97, "author": "MarciaH", "date": "Thu, Sep 21, 2000 (18:35)", "body": "I asked the Canadian gentleman who told me about Ice wine about the taste and such. His glowing report implied it was like the nectar of the gods with a punch! Costly, but wonderful. Has anyone else afforded some of this magic elixir?"}, {"response": 98, "author": "sprin5", "date": "Thu, Sep 21, 2000 (18:50)", "body": "Also, our monthly rate just went up about 20 times, according to the invoice I just received. Your credit card will automatically be processed. You will receive a confirmati on e-mail when your card is charged. Your total payment due is $946 (to quote the email I just received)."}, {"response": 99, "author": "MarciaH", "date": "Thu, Sep 21, 2000 (19:33)", "body": "Thanks for that - I also posted in Geo 1 - please post it there too."}, {"response": 100, "author": "MarciaH", "date": "Wed, Nov 22, 2000 (13:51)", "body": "PTOMAINE Poisoning \"Never buy salads containing mayonnaise in the summer: they might be spoiled and give you ptomaine poisoning,\" my mother warned when I was a child. Ptomaine! It sounded so deadly AND began with a silent letter! Who needed an explanation? But when I finally did look it up, I knew why it gave me a sinking feeling. It originated with the Greek word, \"piptein,\" to fall. From that the Greeks derived their word for corpse, which is \"ptoma,\" a fallen body. (If you're sick you're feeling mighty low, and if you're dead you've hit rock bottom.) A 19th century Italian chemist coined \"ptomaine\" to describe putrefying \ufffd \"spoiled\" -- matter taken from a corpse. You know what? I think I'll pass on that dead shrimp salad."}, {"response": 101, "author": "MarciaH", "date": "Sat, Jan 13, 2001 (13:41)", "body": "US Tells Pregnant Women Don't Eat Shark, Swordfish WASHINGTON (Reuters) - Pregnant women should not eat shark, swordfish, king mackerel or tilefish because they may contain enough mercury to damage the fetus's nervous system, the U.S. Food and Drug Administration said on Friday. Young children, nursing mothers and women who may become pregnant should avoid those fish as well, FDA said in a consumer advisory. A National Academy of Sciences report issued last July estimated up to 60,000 children a year were born each year who had been exposed to during pregnancy to levels of mercury that could interfer with development of the brain and nervous system. Even so, seafood, a naturally low-fat source of protein, can be an important part of a balanced diet for pregnant women and women who may become pregnant, FDA said. \"You can safely eat 12 ounces per week of cooked fish,\" the FDA advisory said. \"You can choose shellfish, canned fish, smaller ocean fish or farm-raised fish -- just pick a variety of different species.\" Consumer groups wanted fresh tuna, used in sushi or served as tuna steak, added to the warning list as well. \"We shouldn't be ignoring the risk there,\" said Michael Bender of the Mercury Policy Project. \"The question is why fresh tuna steak were not included on the list because they can also pose a risk,\" said Caroline Smith DeWaal of Center for Science in the Public Interest. Mercury enters the environment naturally and through industrial pollution. Nearly all fish contain trace amounts of methyl mercury but longer-lived, larger fish that feed on other fish, like shark or swordfish, accumulate the highest amounts of methyl mercury and pose the largest threat to people who eat them regularly. In a related announcement, the Environmental Protection Agency said pregnant women, women who might become pregnant, nursing mothers and young children should eat only one meal per week of freshwater fish caught by family members or friends. The agency said a meal for adults should be six ounces of cooked fish and for children, two ounces. EPA said consumers should check with their state or local health departments for specific advice about local waters. Six states -- Connecticut, Maine, Michigan, Minnesota, New Jersey and Vermont -- have issued warnings on methyl mercury in fish. Minnesota, for example, advises pregnant or nursing women against eating swordfish or shark while saying up to seven ounces per week of canned tuna is safe if no other fish containing mercury is eaten."}, {"response": 102, "author": "autumn", "date": "Wed, Jan 17, 2001 (15:28)", "body": "What on earth is tilefish??"}, {"response": 103, "author": "MarciaH", "date": "Sun, Feb  4, 2001 (16:55)", "body": "I'll check for you - never heard of it. Misc Cooking Tips (Thanks Mike!) If you want a crisp brown crust on roast or boiled chicken, rub mayonnaise over the skin. ******************************************** Heat lemons well before using and there will be twice the quantity of juice. ******************************************** When celery loses its crispness, place it in a pan of cold water. Slice a raw potato and put it in the pan. Let stand for a few hours. Remove the celery from the water and you will find its regained its original crispness. ******************************************** The tannin in tea is a tnderizer, cook tough cuts of meats in strong tea instead of water when cooking stews. ******************************************** A small amount of baking soda added to gravy will eliminate excess grease. ******************************************** Muffins will slide right out of tin pans if the hot pan is first placed on a wet towel. ******************************************** Meatloaf will not stick if you place a slice of bacon on the bottom of the pan. ******************************************** Anything that grows under the ground, start off in cold water - potatoes, beets, carrots, etc. Anything that grows above ground, start off in boiling water - peas, greens, beans, etc. ******************************************** When rolling cookie dough, sprinkle board with powdered sugar instead of flour. Too much flour makes the dough heavy. ******************************************** something to remember; Green pepper may change the flavor of frozen casseroles. Clove, garlic and pepper flavors get stronger when they are frozen, while sage, onion and salt get milder. ******************************************** Instant Potatoes are a good stew thickener. ******************************************** Marshmallows can be used for candle holders on cakes. ******************************************** Season with seeds to add flavors Caraway Tangy & slightly sweet Cardomon Spicy Celery Strong, use sparingly Cumin Slightly bitter Dill Pungent and strong in flavor Fennel Licorice flavor Mustard Dry mustard is a mixture of ground seeds of several mustard varieties. Sesame Sweet, nutty flavor. ******************************************** When making rice, instead of cooking in plain water, cook in water heated and steeped with tea first. Experiment with different flavors; almond, orange, raspberry, etc. ******************************************** Biscuits will be crisp on the outside and flaky in the center if you roll the dough and then fold it over once before cutting out biscuits. They'll also split open easily when your ready to butter them. ******************************************** Red cabbage will keep its bright color if you add 1 TBsp vinegar or lemon juice to the cooking water. ******************************************** Substitutions for a missing ingredient 1 square chocolate (1 oz) = 3 or 4 TBsp cocoa plus 1/2 TBsp fat 1 TBsp cornstarch (for thickening) = 2 TBsp flour 1 cup all-purpose flour = 1 cup plus 2 TBsp sifted cake flour 1 cup sifted cake flour = 1 cup minus 2 TBsp all-purpose flour 1 tsp baking powder = 1/4 tsp baking soda plus 1/2 tsp cream of tartar 1 cup sourmilk = 1 cup sweet milk or buttermilk plus 1/2 tsp baking soda (or 1 cup milk + 1 tbsp vinegar) 3/4 cup cracker crumbs= 1 cup bread crumbs 1 cup cream, sour, heavy= 1/3 cup butter and 2/3 cup milk in any sour milk recipe 1 tsp dried herbs = 1 TBsp fresh herbs 1 cup whole mlk = 1/2 cup evaporated mlk and 1/2 cup water or 1 cup reconstituted nonfat dry milk and 1 TBsp butter 2 ounces compressed yeast= 3 (1/4 oz) packets of dry yeast 1 TBsp instant minced onion, rehydrated= 1 small fresh onion 1 TBsp prepared mustard= 1 tsp dry mustard 1/8 tsp garlic powder= 1 small pressed clove of garlic 1 lb whole dates= 1 1/2 cups, pitted and cuts 3 med bananas= 1 cup mashed 3 cups dry cornflakes= 1 cup crushed 10 miniature marshmallows= 1 large marshmallow ******************************************** General Oven Chart Very Slow Oven 250 - 300 degrees F Slow Oven 300 - 325 degrees F Moderate Oven 325 - 375 degrees F Medium Hot Oven 375 - 400 degrees F Hot Oven 400 - 450 degrees F Very Hot Oven 450 - 500 degrees F"}, {"response": 104, "author": "MarciaH", "date": "Sun, Feb  4, 2001 (17:01)", "body": "TILEFISH http://www.ocean.udel.edu/mas/seafood/tilefish.html The tilefish is sometimes referred to by names such as golden bass or golden snapper. It is olive green or dark tan above, changing to yellow or rose on the lower sides. The back and upper sides are dotted with brilliant yellow spots, and the belly is white. The tilefish is further characterized by a fleshy protuberance on its back, just in from the dorsal fin, which looks like a miniature rudder balanced on its head. Although this species can reach 50 pounds, tilefish are usually marketed at 4-8 pounds. Crabs and crustaceans are their favorite foods. Tilefish occur from Nova Scotia to the Gulf of Mexico and are most abundant from Nantucket to Delaware Bay. They are known to occupy a narrow band of the ocean floor on the upper part of the continental slope where a belt of warm water is found. A significant commercial fishery exists, especially off the Mid-Alantic coast. CULINARY DESCRIPTION According to the New Jersey Sea Grant Marine Advisory Service (\"From Catch to Kitchen or Catching and Cooking Your Own Fish Dinner\"), \"If you love lobster, you'll like tilefish\". This expression has been making the rounds. But those who know how tasty tilefish is and how well it sells have turned this saying around to \"If you love tilefish, you'll love lobster\". Tilefish has firm, pinkish white flesh that provides a lobster- or crab-like taste. Once cooked, the meat is mild-flavored and succulent. The meat remains very moist after cooking; therefore, it is ideal for baking or broiling. Tilefish is delicious in seafood stews or chowders. This fish is excellent poached or microwaved, then cooled and used in a salad."}, {"response": 105, "author": "autumn", "date": "Fri, Feb  9, 2001 (14:26)", "body": "Great tips for cooking/baking!!! I am shocked that I have never heard of this fish, considering I live exactly where it's primarily fished and eaten. Striped bass (we call it rockfish), yes; red snapper, yes; but never heard tell of a golden bass or snapper and I live on the bay. It's just as well, I guess, since I'm not supposed to be eating it anyway! Like I really need to get addicted to something toxic that tastes like lobster."}, {"response": 106, "author": "sprin5", "date": "Fri, Feb  9, 2001 (14:56)", "body": "Which Bay, Autumn?"}, {"response": 107, "author": "autumn", "date": "Sun, Feb 18, 2001 (14:54)", "body": "The Chesapeake--largest estuary in the world. :-)"}, {"response": 108, "author": "MarciaH", "date": "Sun, Feb 18, 2001 (21:22)", "body": "It is indeed. Long may it flourish!"}, {"response": 109, "author": "autumn", "date": "Wed, Feb 21, 2001 (23:05)", "body": "Aw shucks, Marcia!"}, {"response": 110, "author": "MarciaH", "date": "Tue, Mar 13, 2001 (17:58)", "body": "Helpful Hints 1. Flies or bees bothering you? Spray them with hairspray and they will take a quick dive. 2. Sealed envelope - Put in the freezer for a few hours, then slide a knife under the flap. The envelope can then be resealed. 3. Use Empty toilet paper roll to store appliance cords in. It keeps them neat and you can write on the roll what appliance it belongs to. 4. For icy door steps in freezing temperatures: get warm water and put Dawn dishwashing liquid in it. Pour it all over the steps. They won't refreeze. 5. Crayon marks on walls? This worked wonderfully! A damp rag, dipped in baking soda. Comes of with little effort (elbow grease that is!). 6. Permanent marker on appliances/counter tops (like store receipt BLUE!) rubbing alcohol on paper towel. 7. Whenever I purchase a box of S.O.S Pads, I immediately take a pair of scissors and cut each pad into halves. After years of having to throw away rusted and unused and smelly pads, I finally decided that this would be much more economical and now a box of S.O.S. pads last me indefinitely! In fact, I have noticed that the scissors get sharpened this way! 8. Opening brand new jars can be a feat in itself. Well, I have found a way to make it the easiest thing to do. Instead of banging a jar of jam, pickles, etc.,with a knife until it loosens up, I simply reach into the drawer and get the handy nutcracker. It adjusts to the size of the jar and I give it a good twist and off pops the lid! 9. Blood stains on clothes? Not to worry! Just pour a little peroxide on a cloth and proceed to wipe off every drop of blood. Works every time! 10. Use vertical strokes when washing windows outside and horizontal for inside windows. This way you can tell which side has the streaks. Straight vinegar will get outside windows really clean. Don't wash windows on a sunny day. They will dry too quickly and will probably streak. 11. Spray a bit of perfume on the lightbulb in any room to create a lovely light scent in each room when the light is turned on. 12. Place fabric softener sheets in dresser drawers and your clothes will smell freshly washed for weeks to come. You can also do this with towels and linen. 13. Candles will last a lot longer if placed in the freezer for at least 3 hours prior to burning. 14. To clean artificial flowers, pour some salt into a paper bag and add the flowers. Shake vigorously as the salt will absorb all the dust and dirt and leave your artificial flowers looking like new! Works like a charm! 15.. Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips. 16. Use a meat baster to \"squeeze\" your pancake batter onto the hot griddle and you'll get perfectly shaped pancakes every time. 17. To keep potatoes from budding, place an apple in the bag with the potatoes. 18. To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling. 19. Run your hands under cold water before pressing Rice Krispies treats in the pan and the marshmallow won't stick to your fingers. 20. To get the most juice out of fresh lemons, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing. 21. To easily remove burnt on food from your skillet, simply add a drop or two of dish soap and enough water to cover bottom of pan, and bring to a boil on stovetop. 22. Spray your Tupperware with nonstick cooking spray before pouring in tomato based sauces and there won't be any stains. 23. When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead and there won't be any white mess on the outside of the cake. 24. If you accidentally over-salt a dish while it's still cooking, drop in a peeled potato and it will absorb the excess salt for an instant \"fix me up.\" 25. Wrap celery in aluminum foil when putting in the refrigerator and it will keep for weeks. 26. Brush some beaten egg white over pie crust before baking to yield a beautiful glossy finish. 27. Place a slice of apple in hardened brown sugar to soften it. 28. When boiling corn on the cob, add a pinch of sugar to help bring out the corn's natural sweetness. (Works for carrots, too.) 29. To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh, but if it rises to the surface, throw it away. 30. Cure for headaches: Take a lime, cut it in half and rub it on your forehead. The throbbing will go away. 31. Don't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces. 32. If you have a problem opening jars: Try using latex dishwashing gloves. They give a non-slip grip that makes opening jars easy. 33. Potatoes will take food stains off your fingers. Just slice and rub raw potato on the stains and rinse with water. 34. To get rid of itch from mosquito bites, try applying soap on the area and you will experience instant relief. 35. Ants, ants, ants everywhere ... Well, they are said to never cross a chalk line. So get your"}, {"response": 111, "author": "MarciaH", "date": "Tue, May 29, 2001 (20:10)", "body": "Yes, I know this is supposed to be about food and such but this one is too good to pass up. Need a cheap resuable or disposible shower cap (hair all done but need a shower?!) Get the large Saran bowl covers - they come in a container with about 10 for about $1.70 in Hawaii. Walmart carries them. I found them better than hotel ones and much cheaper than ones in the stores."}, {"response": 112, "author": "autumn", "date": "Thu, May 31, 2001 (01:00)", "body": "I'm LOL because S. brings me the hotel shower caps (he travels pretty frequently) to use as bowl covers! It's a symbiotic relationship, eh?"}, {"response": 113, "author": "MarciaH", "date": "Thu, May 31, 2001 (01:35)", "body": "They don't have them anymore in hotels here!!! Not on the west coast either!!! That is why I hunted for alternatives! That iS funny!"}, {"response": 114, "author": "autumn", "date": "Fri, Jun  1, 2001 (00:23)", "body": "Most of them are from Sheratons (that's seems to be the hotel of choice for his office), so they might be the only ones left who still carry them. Remember when you used to get little sewing kits?"}, {"response": 115, "author": "MarciaH", "date": "Sun, Jul  1, 2001 (22:52)", "body": "Yup I remeber the little sewing kits that looked like match books! Here it is chocolates and orchids along with the little bottles such. Subject: Candle Warning This was forwarded to me & I thought it useful to pass on. Please read: My former secretary had a terrible thing happen to her and her family last week, and I wanted to share it with all of you so that you could be warned and warn your friends and family as well. She had a gel candle burning in her bathroom... it exploded and caught her house on fire...the house burned down and they have lost everything. The fire marshal told her that this is not the first incident where a gel candle has exploded and caused a fire. He said that the gel builds up a gas, and often times it explodes and sets fire to the room it is in, which is what happened to her. The fire was so hot it melted the smoke alarm, and they didn't discover the fire until there was an explosion, which was her toilet blowing up, and then it was too late...the entire upstairs was engulfed in flames. Smoke damage and water damage have destroyed what wasn't destroyed by fire. I know that there are roomies and friends that I don't have on this list because I can't remember how to spell their screen names...please pass this along to anyone I missed. I wouldn't want this to happen to anyone else. Her family is devastated. All their mementos and everything of value and meaning are gone. I'm not trying to bring anyone down... just a friendly warning to all of you about the use of gel candles left unattended. Thanks and take care! NOTE: Marty and I know a lady who loves the gel candles. She had one burning on her mantle and it caught fire just like in the message above. She was at home at the time and saw it happen and grabbed the candle to keep it from setting her home on fire and it came apart in her hand. She saved her home but suffered 3rd degree burns to her hand and 3 fingers! Please, if you or anyone you know have these candles, don't light them, they are dangerous. Please, pass this on. Kathy Mullins Michigan State University Marketing & Supply Chain Mgt N370 North Business Complex East Lansing, MI 48824-1112"}, {"response": 116, "author": "MarciaH", "date": "Mon, Jul  2, 2001 (17:47)", "body": "Before you toss out your gel candles, check: http://www.snopes2.com/toxins/gel.htm http://urbanlegends.about.com/science/urbanlegends/library/blhoax.htm They were sent to me by my ex and my future daughter-in-law. I should have checked in the first place."}, {"response": 117, "author": "MarciaH", "date": "Thu, Dec  6, 2001 (14:20)", "body": "Thanks to Jsk for this one: 1) Flies or bees bothering you? Spray them with hairspray and they will take a quick dive. 2) Sealed envelope - Put in the freezer for a few hours, then slide a knife under the flap. The envelope can then be resealed. 3) Use Empty toilet paper roll to store appliance cords. It keeps them neat and you can write on the roll what appliance it belongs to. 4) For icy door steps in freezing temperatures: get warm water and put Dawn dishwashing liquid in it. Pour it all over the steps. They won't refreeze. 5) Crayon marks on walls? This worked wonderfully! A damp rag, dipped in baking soda. Comes of with little effort (elbow grease that is!). 6) Permanent marker on appliances/counter tops (like store receipt BLUE!) rubbing alcohol on paper towel. 7) Whenever I purchase a box of S.O.S Pads, I immediately take a pair of scissors and cut each pad into halves. After years of having to throw away rusted and unused and smelly pads, I finally decided that this would be much more economical. And now a box of S.O.S pads last me indefinitely! In fact, I have noticed that the scissors get sharpened this way! 8) Opening brand new jars can be a feat in itself. Well, I have found a way to make it the easiest thing to do. Instead of banging a jar of jam, pickles, etc., with a knife until it loosens up, I simply reach into the drawer and pull out the handy nutcracker. It adjusts to the size of the jar and I simply give it a good twist and off pops the lid! 9) Blood stains on clothes? Not to worry! Just pour a little peroxide on a cloth and proceed to wipe off every drop of blood. Works ever time! 10) Use vertical strokes when washing windows outside and horizontal for inside windows. This way you can tell which side has the streaks. Straight vinegar will get outside windows really clean. Don't wash windows on a sunny day. They will dry too quickly and will probably streak. 11) Spray a bit of perfume on the lightbulb in any room to create a lovely light scent in each room when the light is turned on. Place fabric softener sheets in dresser drawers and your clothes will smell freshly washed for weeks to come. You can also do this with towels and linen. 12) Candles will last a lot longer if placed in the freezer for at least 3 hours prior to burning. 13) To clean artificial flowers, pour some salt into a paper bag and add the flowers. Shake vigorously as the salt will absorb all the dust and dirt and leave your artificial flowers looking like new! Works like a charm! 14) To easily remove burnt on food from your skillet, simply add a drop or two of dish soap and enough water to cover bottom of pan, and bring to a boil on stovetop. 15) Spray your Tupperware with nonstick cooking spray before pouring in tomato based sauces and there won't be any stains. 16) When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead and there won't be any white mess on the outside of the cake. 17) Wrap celery in aluminum foil when putting in the refrigerator and it will keep for weeks. 18) When boiling corn on the cob, add a pinch of sugar to help bring out the corn's natural sweetness. 19) Cure for headaches: Take a lime, cut it in half and rub it on your forehead. The throbbing will go away. 20) Don't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces. 21). To get rid of itch from mosquito bites, try applying soap on the area and you will experience instant relief. 22) Ants, ants, ants everywhere ... Well, they are said to never cross a chalk line. So get your chalk out and draw a line on the floor or wherever ants tend to march. See for yourself. 23) Use air-freshener to clean mirrors. It does a good job and better still, leaves a lovely smell to the shine. 24) When you get a splinter, reach for the scotch tape before resorting to tweezers or a needle. Simply put the scotch tape over the splinter, then pull it off. Scotch tape removes most splinters painlessly and easily. 25) Now look what you can do with Alka Seltzer. * Clean a toilet. Drop in two Alka Seltzer tablets, wait twenty minutes, brush and flush. The citric acid and effervescent action clean vitreous China. * Clean a vase. To remove a stain from the bottom of a glass vase or cruet, fill with water and drop in two Alka Seltzer tablets. * Polish jewelry. Drop two Alka Seltzer tablets into a glass of water and immerse the jewelry for two minutes. * Clean a thermos bottle. Fill the bottle with water, drop in four Alka Seltzer tablets, and let soak for an hour (or longer, if necessary). * Unclog a drain. Clear the sink drain by dropping three Alka Seltzer tablets down the drain followed by a cup of Heinz White Vinegar. Wait a few minutes, then run the hot water."}, {"response": 118, "author": "sociolingo", "date": "Sun, Dec 30, 2001 (05:21)", "body": "*Tongue in cheek* Martha's Way vs. My Way Martha's way: Use a meat baster to \"squeeze\" your pancake batter onto the hot griddle and you'll get perfectly shaped pancakes every time. My way: Buy the precooked kind you nuke in the microwave for 30 seconds. The hard part is getting them out of the plastic bag. ***** Martha's way: To keep potatoes from budding, place an apple in the bag with the potatoes. My way: Buy Hungry Jack mashed potato mix and keep it in the pantry for up to a year. ***** Martha's way: To prevent egg shells from cracking, add a pinch of salt to the water before hard boiling. My way: Who cares if they crack, aren't you going to take the shells off anyway? ***** Martha's way: When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead and there won't be any white mess on the outside of the cake. My way: Go to the bakery. They'll even decorate it for you. ***** Martha's way: Wrap celery in aluminum foil when putting in the refrigerator and it will keep for weeks. My way: Celery? Never heard of the stuff. ***** Martha's way: Brush some beaten egg white over pie crust before baking to yield a beautiful glossy finish. My way: The Mrs.Smith frozen pie directions do not include brushing egg whites over the crust and so I don't do it. ***** Martha's way: Place a slice of apple in hardened brown sugar to soften it. My Way: Brown sugar is supposed to be \"soft\"? ***** Martha's way: Don't throw out all that leftover wine. Freeze into ice cubes for future use in casseroles and sauces. My way: Leftover wine?"}, {"response": 119, "author": "MarciaH", "date": "Sun, Jan 27, 2002 (21:34)", "body": "Today's Recalls ~~~~~~~~~~~~~~~ Tennessee Establishment Has Recalled Pork Products Reason: They contain undeclared monosodium glutamate (MSG). Distribution: NC, TN, OH, SC, NY, GA and Minnesota. http://www.safetyalerts.com/recall/f/02/f0000106.htm Read Article"}, {"response": 120, "author": "MarciaH", "date": "Fri, Feb 22, 2002 (20:12)", "body": "Hi Honey! I finally found out what that chiffonade of spinach you were going to make is all about. I finally get the Food Channel. I suppose you wield a very sharp knife and can shave with same after you have honed it to a keen edge."}, {"response": 121, "author": "MarciaH", "date": "Fri, Mar 22, 2002 (14:04)", "body": "Ginger Tea This brew is good for mornign sickness, a spring tonic, sea skickness or just to ease and heal you from a nasty cold - and it is delicious and warms you. Heat 3 cups of water to just barely boiling. Remove from heat. Add: 3 sticks of cinnamon 1/4 cup of grated fresh ginger Steep in the simmering water for 20 minutes. Strain into cups or silver mounted glasses. Add to each cup, one teaspoon of honey. Stir and enjoy."}, {"response": 122, "author": "MarciaH", "date": "Sun, Apr  7, 2002 (23:44)", "body": "I have had so many requests for this recipe - well, not really but someone might just appreciate it: http://www.monstermuleys.com/cgi-bin/cookbook/cookbook.html Look here for his Squambo recipe. * Squambo is a regional dish popular in the KY/TN/VA area, and originated in Waco, Kentucky around the 1920's. This version is meatless other than the stock, but traditional versions usually feature meats such as squirrel, opossum, groundhog and coyote."}, {"response": 123, "author": "wer", "date": "Sat, Jan 10, 2004 (13:39)", "body": "That recipe isn't at that url anymore, so I'm wondering is Squambo like Burgoo?"}, {"response": 124, "author": "MarciaH", "date": "Fri, Jan 23, 2004 (20:16)", "body": "hmmmm... I am wondering if that stuff is what shrimp is mixed with and glopped on a pile of rice. It ruins the taste of the poor innocent shrimp, but it is a favorite here!"}, {"response": 125, "author": "wer", "date": "Fri, Jan 23, 2004 (22:23)", "body": "That sounds like Shrimp Etouffe(sp?), or Shrimp Creole, or Shrimp Gumbo."}, {"response": 126, "author": "terry", "date": "Sun, Jan 25, 2004 (17:13)", "body": "I was going to say gumbo."}, {"response": 127, "author": "MarciaH", "date": "Tue, Feb 10, 2004 (21:11)", "body": "That HAS to be it. Gumbo. It even looks like it sounds. It tastes strongly of black pepper. They do interesting things with little balls of seafood (with breading binder and spices) - it all seems a bit gummy. If only they did it like the Kentucky fried chicken, That is always crunchy and juicy. I am thinking that okra needs parboiling before frying. Any suggestions how long? Ice water plunge to follow then drying before the hot oil, of course... I guess I am a purist. I like horseradish and cocktail sauce for shrimp."}, {"response": 128, "author": "MarciaH", "date": "Wed, Feb 11, 2004 (20:29)", "body": "This I am sure you will know. What on earth is the white gravy which has the sausage in it for biscuits and gravy? Plain old white gravy? Hmmm... It tastes better than it sounds to those who have not yet tried it. I'll bet it is on the cardiac no-no list, however."}, {"response": 129, "author": "MarciaH", "date": "Wed, Feb 11, 2004 (20:33)", "body": "Please, what is the difference between \"Cajun\" and \"Creole\" flavored food?"}, {"response": 130, "author": "MarciaH", "date": "Wed, Feb 11, 2004 (20:35)", "body": "A lot of this stuff I take warily. My stomach is used to boiled things or raw things. Spicy is not either colonial fare of my parents nor blandness of Hawaiian and Japanese cooking."}, {"response": 131, "author": "wolf", "date": "Fri, Nov 26, 2004 (17:34)", "body": "Cajun and Creole are different because of the ethnic groups that the two grew out of--Creole (correct me if i'm wrong). Cajun food is spicy but the spice isn't what takes over the taste of the food (a lot of folks think cooking cajun means over powering the dish with cayenne pepper). have to do some research on creole before i go running off at the mouth. i think you were talking about jumbalaya or etouffe (the latter being one of my least favorites) up there (shrimp and rice)...gumbo tastes a whole lot better than it sounds if it's made right. the trick is the roux and a lot of patience standing in front of the stove."}, {"response": 132, "author": "wolf", "date": "Fri, Nov 26, 2004 (17:41)", "body": "here's a neat website with some definitions: http://ccet.louisiana.edu/Cajun_and_Creole_Hour/Cajun_and_Creole_Links.html"}, {"response": 133, "author": "wolf", "date": "Fri, Nov 26, 2004 (17:41)", "body": "and in 131--i was going somewhere with the creole part but left it off :-)"}, {"response": 134, "author": "MarciaH", "date": "Tue, Feb 22, 2005 (21:23)", "body": "Thanks, Wolfie! I rather thought Creole had large dollops of African heritage in the mix and Cajun was French-Canadian in origin, but like any other \"American\" cuisine, we mix things with others a lot! Don got really tired of two scoops rice with every meal in Hawaii. Me too. I have rediscovered the joys (and calories) of potatoes."}, {"response": 135, "author": "WERoland", "date": "Sun, Aug 28, 2005 (17:06)", "body": "in re Response 128: Cream gravy, basically, is a bechamel sauce."}, {"response": 136, "author": "MarciaH", "date": "Sat, Oct  1, 2005 (19:34)", "body": "Ok Thanks !!! Is there any way to redeem hominy? I'm so glad to see you back !"}, {"response": 137, "author": "wolf", "date": "Sat, Oct  1, 2005 (22:30)", "body": "*whispering* what is hominy? is it from corn?"}, {"response": 138, "author": "MarciaH", "date": "Sun, Oct  2, 2005 (17:59)", "body": "Hominy is corn that is soaked in lye !!! I guess it was dried first. It is usually very large kernels. Then it is cooked. I can still taste the lye (I hear it is potash that is used) but if you can stomach it, it is more nutritious for you. I'll look elsewhere for my sources of niacin. OK where is WER when we need him. I know on google there are hundreds of sites telling me way more than I need to know about what hominy is but this laptop can't play music, let me write here and keep track of weather systems and earthquakes at the same time !!"}, {"response": 139, "author": "wolf", "date": "Sun, Oct  2, 2005 (21:41)", "body": "you need more memory! the AM's laptop was always locking up and we finally looked at how much memory was on it---not enough!"}, {"response": 140, "author": "MarciaH", "date": "Mon, Oct  3, 2005 (13:55)", "body": "The cooler temps in this room are making it less prone to lockup. I do have it sitting on fan-cooled platform made just to cool off hot laptops. This one is the largest one made and has a full sized keyboard built in and a 17 inch screen. I love it but it is very prone to heat lockup. I can hardly wait for winter !"}, {"response": 141, "author": "MarciaH", "date": "Mon, Oct  3, 2005 (13:57)", "body": "I did get the extra memory... when I first bought this laptop. I'm not sure I'd ever get another laptop for daily use. I am just too multi-task oriented (plus listening to music and downloading photos from my son) to make anything other than a tower pc practical. food conference Main Menu Thanks!"}]}, {"num": 56, "subject": "Pumpkin! (K\ufffdrbis)", "response_count": 68, "posts": [{"response": 1, "author": "autumn", "date": "Mon, Aug 30, 1999 (14:18)", "body": "I will get back to you with various & sundry pumpkin recipes...we have quite a few favorites."}, {"response": 2, "author": "aschuth", "date": "Mon, Aug 30, 1999 (14:23)", "body": "Yes, yes, get back to me!"}, {"response": 3, "author": "MarciaH", "date": "Mon, Aug 30, 1999 (14:45)", "body": "Oh, and I have cream cheese and punpkin bars...too good! The seeds are delicious as well - toasted in the oven, of course."}, {"response": 4, "author": "stacey", "date": "Mon, Aug 30, 1999 (14:47)", "body": "oooooooh! post away!!!!"}, {"response": 5, "author": "aschuth", "date": "Mon, Aug 30, 1999 (14:53)", "body": "Oooooooh yeah!"}, {"response": 6, "author": "stacey", "date": "Mon, Aug 30, 1999 (15:13)", "body": "are pumpkins, popping their purty edible pulpy masses outto the ground there yet?"}, {"response": 7, "author": "aschuth", "date": "Mon, Aug 30, 1999 (15:26)", "body": "No, but you gotta be prepared for them critters, right!"}, {"response": 8, "author": "stacey", "date": "Mon, Aug 30, 1999 (15:29)", "body": "prepared as a state of mind is good... prepared as in a pot for dinner... not so good..."}, {"response": 9, "author": "riette", "date": "Tue, Aug 31, 1999 (07:52)", "body": "Ordinary pumpkin is good, but my favourite sort of pumpkin things are those little round green ones - here in Switzerland they're called 'rondini'. But I don't know what they are in English. I always cut them in half, cook them until they're crunchy, but not soft, and I don't take the seeds out, and then I stick a load of butter and sugar in the middle, And that's why I always feel sick after such a dinner."}, {"response": 10, "author": "autumn", "date": "Tue, Aug 31, 1999 (21:35)", "body": "I don't think we have those here, at least not in the Eastern US. Okay, Alexander, as promised--this is a must-serve on Thanksgiving (oops!): BAKED PUMPKIN 2 cups pumpkin (or 1-16 oz. can) 1/3 c. flour 1/2 c. sugar 1/4 c. milk 2 eggs 1/2 stick melted butter 1/2 tsp. cinnamon 1/4 tsp. baking soda 1/2 tsp. salt 1 tsp. vanilla Mix sugar (reserving 4 tsp.) and other ingredients together. Sprinkled reserved sugar on top and bake at 375 degrees for 30 minutes. AND ANOTHER: PUMPKIN COUSCOUS"}, {"response": 11, "author": "autumn", "date": "Tue, Aug 31, 1999 (21:37)", "body": "I don't think we have those here, at least not in the Eastern US. Okay, Alexander, as promised--this is a must-serve on Thanksgiving (oops!): BAKED PUMPKIN 2 cups pumpkin (or 1-16 oz. can) 1/3 c. flour 1/2 c. sugar 1/4 c. milk 2 eggs 1/2 stick melted butter 1/2 tsp. cinnamon 1/4 tsp. baking soda 1/2 tsp. salt 1 tsp. vanilla Mix sugar (reserving 4 tsp.) and other ingredients together. Sprinkled reserved sugar on top and bake at 375 degrees for 30 minutes. AND ANOTHER: PUMPKIN COUSCOUS 2 cups couscous 2 c. water 2 tbsp. butter 1 1/2 c. canned pumpkin brown sugar and cinnamon to taste optional--raisins and coconut In saucepan, bring water and butter to a boil. Add pumpkin, couscous, sugar and spices. Reduce to low and simmer for 5 min. Fluff with a fork and add raisins and/or coonut if desired."}, {"response": 12, "author": "autumn", "date": "Tue, Aug 31, 1999 (21:48)", "body": "PUMPKIN MARMALADE (this is the only one I have with the metric conversions) 14 ounce (400 ml) can of pumpkin 3/4 cup (180 ml) sugar 1 lemon and peel, chopped, with the seeds removed 1 orange and peel, chopped, with the seeds removed 1 cup (250 ml) raisins 1 tsp. (5 ml) ginger Cook all ingredients except pumpkin in a saucepan on low heat. Stir often until the sugar melts. Add pumpkin and simmer for 40-60 minutes, stirring often. Let mixture stand until cool. EASY PUMPKIN PIE (which I hate but everyone expects you to make it anyway) 2 frozen deep dish pie crusts (I buy Pet-Ritz but you could--God forbid--make your own) 2 eggs 1 can (16 oz.) pumpkin 1 can (12 oz.) evaporated milk 3/4 cup plus 2 tbsp. sugar, divided usage 3 tsp. pumpkin pie spice, divided usage 1/4 cup chopped walnuts Preheat oven and baking sheet to 375 degrees. Whisk together eggs, pumpkin, milk, 3/4 cup sugar and 2 tsp. pp spice. Pour filling into one frozen crust and bake on preheated sheet 30 minutes. While still frozen crumble second pie crust into small pieces and toss with remaining sugar, pp spice and walnuts. Sprinkle evenly over pie and bake and additional 30-40 minutes (till knife inserted in center comes out clean). Cool."}, {"response": 13, "author": "riette", "date": "Wed, Sep  1, 1999 (07:19)", "body": "\ufffddrooling\ufffd That sounds delicious - I'm going to print it out. The only problem is, I don't think we get tinned pumpkin over here. Can I just take fresh, cooked pumpkin instead?"}, {"response": 14, "author": "aschuth", "date": "Wed, Sep  1, 1999 (08:01)", "body": "Oh, but here you can get pumpkin in a glas! Could be something we inherited from the GDR (DDR)."}, {"response": 15, "author": "riette", "date": "Wed, Sep  1, 1999 (09:59)", "body": "Where? In a Reformhaus? I'm scared of those shops."}, {"response": 16, "author": "aschuth", "date": "Wed, Sep  1, 1999 (14:26)", "body": "Any Feinkostgesch\ufffdft should have it... And the delicatessen corner in the supermarkets, too - right next to pepperoni in a glass, and all the good, ahem, alimentari !!!"}, {"response": 17, "author": "stacey", "date": "Wed, Sep  1, 1999 (14:27)", "body": "*grin* (glad to have you around... nutball!)"}, {"response": 18, "author": "aschuth", "date": "Wed, Sep  1, 1999 (14:30)", "body": "(you guess she likes that pun?)"}, {"response": 19, "author": "stacey", "date": "Wed, Sep  1, 1999 (14:42)", "body": "you're just guessing!?!"}, {"response": 20, "author": "aschuth", "date": "Wed, Sep  1, 1999 (15:38)", "body": "not really ;=} Yo, Stace, you next - five salty pumpkin recipes, and you got two hours time, starting.... NOW!"}, {"response": 21, "author": "stacey", "date": "Wed, Sep  1, 1999 (18:24)", "body": "Pumpkin Soup roasted pumpkin cream salt nutmeg puree pumpkin mix with cream sprinkle in some salt and nutmeg... Yummy! Pumpkin seeds (i know I'm cheating -- but I'm the only one with a time limit!) scoop em out rinse em off soak em in salt water overnight drain em spread em out on a baking sheet slow bake em overnight Pumpkin baked like and Acorn Squash small pumpkin deseeded cut in half length wise fill with brown sugar and butter bake (this may seem funny to you all... but this IS how I cook!) uh oh... that one didn't have salt in it... does it count... allright... been staring at the screen for five minutes drawing a blank so to speak... and I've decided I will not bow down to peer pressure! three is good enough! *smile of victory while copping out*"}, {"response": 22, "author": "riette", "date": "Thu, Sep  2, 1999 (02:15)", "body": "\ufffdapplauding heartily\ufffd You go girl!"}, {"response": 23, "author": "autumn", "date": "Sat, Sep  4, 1999 (17:16)", "body": "ooh, for the best pumpkin seeds, don't rinse all the slimy stuff off! Just sprinkle salt on the whole tray and bake!"}, {"response": 24, "author": "riette", "date": "Sun, Sep  5, 1999 (01:26)", "body": "HMMMM!!! The seeds are really the best part of the pumpkin - like you say, WITH slime."}, {"response": 25, "author": "aschuth", "date": "Sun, Sep  5, 1999 (05:15)", "body": "Are there pumpkins best suited for having the seeds? STACEY! Wait till I come home, girl, you're in DEEEEP doodoo! That weren't ALL SALTY recipes!!!! FIVE MORE!"}, {"response": 26, "author": "autumn", "date": "Wed, Sep  8, 1999 (00:16)", "body": "The pumpkins we use here are called sugar pumpkins, but we even toast the seeds from squash (acorn, butternut, etc.)"}, {"response": 27, "author": "riette", "date": "Wed, Sep  8, 1999 (02:15)", "body": "Autumn, you must be a fabulous cook!"}, {"response": 28, "author": "stacey", "date": "Wed, Sep  8, 1999 (10:52)", "body": "(sneaking in fast before Alexander comes after me with the rolling pin!) OOOH! How about a Spring Potluck?!? I'll bring the napkins and plates... Autumn... you bring whatever it is you feel like making! (running out before I get caught!)"}, {"response": 29, "author": "riette", "date": "Wed, Sep  8, 1999 (13:39)", "body": "Great! I'll bring the Coke."}, {"response": 30, "author": "aschuth", "date": "Wed, Sep  8, 1999 (16:42)", "body": "MISS VURA! I H A V E SEEN YA! I'm sure you've come in to check if we're all here to receive your five salty pumpkin recipes! So, please?"}, {"response": 31, "author": "autumn", "date": "Fri, Sep 10, 1999 (16:17)", "body": "Ugh! I hate to cook! HATE it, you understand?"}, {"response": 32, "author": "riette", "date": "Sat, Sep 11, 1999 (03:33)", "body": "You're not serious??!?!?! You always have these great ideas and recipes, and you shop for outrageously expensive peanut butter! I always picture you as one of those women who can work all day, cook a 4 course meal, and look like you've stepped out of a magazine at the end of it."}, {"response": 33, "author": "aschuth", "date": "Wed, Sep 15, 1999 (16:16)", "body": "(Seems she doesn't like to be seen like that... Is it the magazine part she opposes? Neither does Stacey feel like catering to my every whims... Gotta be that Alien Tracking Device, huh...? *Sigh* I'll never get twenty salty pumpkin recipes together to last me through this fall.)"}, {"response": 34, "author": "riette", "date": "Thu, Sep 16, 1999 (02:57)", "body": "You'll just have to e-mail Wer then, don't you?"}, {"response": 35, "author": "aschuth", "date": "Thu, Sep 16, 1999 (12:20)", "body": "Let's say I did."}, {"response": 36, "author": "riette", "date": "Thu, Sep 16, 1999 (13:03)", "body": "Ha! You're not serious! I thought the whole thing was just a joke! You like pumpkin THAT much? Want me to see if I can find a recipe in the Afrikaner cookbook??"}, {"response": 37, "author": "aschuth", "date": "Thu, Sep 16, 1999 (13:06)", "body": "PuuuuuleeeeeeeeeeeEEEEEEEEEEEEEEEEEEEEZZZZZZZZZZZZZZZZZZEEEEEEEEEEEEEEEEeeeeeee!"}, {"response": 38, "author": "stacey", "date": "Thu, Sep 16, 1999 (13:14)", "body": "(awww... now I feel bad... I FAILED you...) *sob* sorry."}, {"response": 39, "author": "aschuth", "date": "Thu, Sep 16, 1999 (14:55)", "body": "Don't cry, littly Stacey, you can always make me happy. Now hop and call mother-in-law and ask her for Brandon's TEN most favorite salty pumpkin recipes... \"He's standing there with his little shiny eyes, and says, \"Doesn't taste like Mommy's\", and * sob* - YOU GOTTA HELP ME!\" That'll boost her ego, is a cool story, and gets me more recipes. Hop! (hehehe)"}, {"response": 40, "author": "riette", "date": "Fri, Sep 17, 1999 (03:23)", "body": "Okay, here's my first 2: K\ufffdRBISKONFIT\ufffdRE MIT APRIKOSEN UND VANILLE 1 kg orangefarbenes K\ufffdrbisfleisch 250 ml Wasser 300 g getrocknete Aprikosen 800 g Gelierzucker 4 Vanilleschoten Das gew\ufffdrfelte K\ufffdrbisfleisch mit dem Wasser aufkochen. Bei schwacher Hitze zu einem dicken P\ufffdree kochen. Nach Belieben mit dem Mixtab p\ufffdrieren. Die Aprikosen in kleine W\ufffdrfelchen schneiden und zusammen mit dem Glierzucker unter das K\ufffdrbisp\ufffdree mischen. Die Vanilleschoten l\ufffdngs halbieren, das Mark herauskratzen und nach und nach in die Konfit\ufffdre r\ufffdhren. Sofort in heiss ausgesp\ufffdlte Gl\ufffdser f\ufffdllen und diese gut verschliessen. K\ufffdRBISSUPPE MIT MANDELN 500g gelbes K\ufffdrbisfleisch 1/2 Zwiebel, fein gehackt 40g Butter 40g Mandelbl\ufffdttchen 800ml Gefl\ufffdgelbouillon 250ml Sahne Salz und Pfeffer aus der M\ufffdhle Das K\ufffdrbisfleisch in kleine W\ufffdrfel schneiden. In einem grossem Topf die Zwiebel in der Butter and\ufffdnsten, K\ufffdrbis dazugeben und mitd\ufffdnsten. 4 Essl\ufffdffel Mandelbl\ufffdttchen untermischen und alles weitere 5 Minuten d\ufffdnsten. Die Bouillon dazugiessen, zum Kochen bringen und die Suppe 1 knappe Stunde k\ufffdcheln lassen. Inzwischen die \ufffdbrigen Mandelbl\ufffdttchen in einer Pfanne ohne Fett r\ufffdsten. Die Suppe mit dem Stabmixer fein p\ufffdrieren, 150ml von der Sahne dazugeben und die K\ufffdrbisssuppe 5 Minuten k\ufffdcheln lassen. Mit Salz und Pfeffer w\ufffdrzen. Restliche Sahne steif schlagen und unter die Suppe ziehen. In vorgew\ufffdrmte Suppentassen f\ufffdllen und mit den ger\ufffdsteten Mandeln garnieren. Poor Brandon - does he knows that when he marries you, he is marrying the Spring too, Stacey???"}, {"response": 41, "author": "stacey", "date": "Fri, Sep 17, 1999 (17:07)", "body": "Ich bin eine Auslander und sprechen nicht gut Deutsch.... HELP! Can't read all that!"}, {"response": 42, "author": "stacey", "date": "Fri, Sep 17, 1999 (17:09)", "body": "Ree-head... he knows all about you and how I met you on the Spring and he's seen all the comic paintings that you posted because I printed them out on the crayon printer and took em home! I've mentioned just about all the other regular posters but he knows next time we're in Europe we're going over to your house and then to a carnival!"}, {"response": 43, "author": "riette", "date": "Sat, Sep 18, 1999 (01:17)", "body": "Sorry about the German! After all the recipes that have been posted already, I thought there couldn't POSSIBLY be anyone else who still wanted pumpkin! ha-ha! Stacey, that sounds like a GREAT idea! You should come in the summer, because that's when the African festival is on in town - it's great fun and you might meet my best friend from Namibia, Peter. He's a FAR better artist than I am, and if he likes people he just GIVES them whatever work they want - he does lino cuts. Plus the funfare will be on, so we can stuff ourselves with toffee apples. Hey, perhaps somebody has a toffee pumpkin recipe for Alexander???"}, {"response": 44, "author": "riette", "date": "Sat, Sep 18, 1999 (01:17)", "body": "Oh, and Brandon can come too..... \ufffdgrin\ufffd!!"}, {"response": 45, "author": "Isabel", "date": "Sat, Sep 18, 1999 (13:11)", "body": "Hooray!!!! Pumpkin-season is on!!! (Am I first at the spring?) Mmmh, my whole kitchen is smelling from the pumpkin-soup I'm making. Try some white wine in it - delicious!!! I love the Hokkaido-pumpkin best, because you don't have to peel it and it tastes great. O.K. Here's a new one, I haven't tried it yet, but I sure will. Sounds wonderful! Jamaican Pumpkinsoup 500 gram Tomatos 200 gram Onions 1/4 litre vegetable stock 1/2 litre coconutmilk 2 garlic-bits (not the whole, I don't know how you call it, in german it's \"Zehen\"=toes) a pinch of saffron one tea spoon ginger one tea spoon paprika powder a pinch of nutmeg a pinch of chilipowder salt grated coconut (for decoration) Scald the tomatos, peel and cut them, cut the onions in fine pieces, cut the pumpkin and get the seeds out, roast the onions, add the tomatos, pumpkin, stock, coconutmilk and spices. Cook about 20 minutes till the pumpkin gets soft, then mash the soup with a mixer. Before serving sprinkle some grated coconut on it. Yummy! Gawd, it's so hard to translate these recipes and sorry, I don't have imperial measurements! 1 litre is about 1 3/4 pint or about 35-40 fl oz 1000 gram are about 2 lb No cups, sorry for that! If someone has a conversion table, I would be very happy if you could post it (perhaps in a special conversion table topic?), because I have some american cookbooks and you can't get cups over here! Marcia, do you have any Hawain \"Exotica\" pumpkin-recipes? ...and do I have to grease the baking-tin when I want to make roasted pumpkin-seeds?"}, {"response": 46, "author": "MarciaH", "date": "Sat, Sep 18, 1999 (16:50)", "body": "I have both Hawaiian and Japanese recipes (if I can just find them) for pumpkin. Promise to post them as soon as I locate them. I just give a light swab of cooking oil on the baking tin, then sprinkle salt then add the pumpkin seeds with slime intact. Works just fine. You should shovel them around every so often and flip them to assure uniform taosting."}, {"response": 47, "author": "infospryte", "date": "Sat, Sep 18, 1999 (18:42)", "body": "PUMPKIN PRESERVES 1 medium-size pumpkin 2 cups sugar 1/2 cup lemon juice 6 cups sugar 2 cups water 1 tablespoon grated ginger root 1 teaspoon grated lemon rind Cut the pumpkin in half, remove seed and peel off the rind. Cut into 3/8 inch strips. Put layers down in a stoneware crock with plenty of sugar between layers. Pour on the lemon juice. Let stand in cool place for 2 days. Drain well and discard liquid. Make a syrup of the 6 cups sugar, water, ginger and lemon rind; cook until slightly thickened. Then add the pumpkin strips, cooking until soft. Drain off and reserve the syrup and continue cooking until thick, then pour over pumpkin and pack in jars, covering well with syrup. Seal tightly."}, {"response": 48, "author": "infospryte", "date": "Sat, Sep 18, 1999 (18:53)", "body": "http://www.bhglive.com/"}, {"response": 49, "author": "riette", "date": "Sun, Sep 19, 1999 (03:13)", "body": "It is indeed an infospryte we are experiencing here!! Isabel - a Jamaican pumpkin dish! That sounds great - I've printed it out."}, {"response": 50, "author": "infospryte", "date": "Mon, Sep 20, 1999 (08:36)", "body": "MEXICAN FLOATING ISLAND WITH KAHLUA CUSTARD SAUCE AND SESAME PUMPKIN-SEED BRITTLE 1 3/4 cups sugar 6 large egg whites 1/4 teaspoon cream of tartar Kahl\ufffda custard sauce and sesame pumpkin-seed brittle as accompaniments For Kahl\ufffda custard sauce: 2 cups half-and-half 1 vanilla bean, split lengthwise 6 large egg yolks 1/2 cup sugar 3 tablespoons Kahl\ufffda, or to taste For sesame pumpkin-seed brittle: 1 cup sugar 3 tablespoons pepitas (hulled green pumpkin seeds, available at natural foods stores and some Hispanic markets), chopped 1 1/2 teaspoons sesame seeds In a dry heavy skillet cook 1 cup of the sugar over moderate heat until it begins to melt and continue cooking it, stirring with a fork, until it is melted completely and is a golden caramel. Pour the caramel into a 1 1/2-quart ring mold. Using potholders to hold the mold tilt and rotate the mold to coat the bottom and let the caramel cool. Preheat the oven to 350\ufffdF. In a bowl with an electric mixer beat the egg whites with the salt until they are foamy, add the cream of tartar, and beat the whites until they just hold stiff peaks. Beat in the remaining 3/4 cup sugar, a little at a time, and beat the meringue until it holds stiff glossy peaks. Spoon the meringue into the ring mold, rapping the mold sharply on a hard surface to expel any air bubbles, and smooth the top. (The meringue will fill the mold completely.) Transfer the mold to a deep baking pan, add enough hot water to the pan to reach 1 inch up the side of the mold, and bake the meringue in the middle of the oven for 1 hour. (The meringue will rise completely and will deflate as it cools.) Turn off the oven and let the meringue stand in the oven for 15 minutes. Transfer the mold to a rack and let it cool completely. The meringue may be made 1 day in advance and kept covered and chilled. Invert the meringue onto a deep serving plate, letting the melted caramel drip over the top and do n the sides. Some of the caramel will remain, hardened, in the bottom of the mold. Put the mold in a skillet of simmering water and heat the caramel, stirring occasionally, until it has melted. Spoon the Kahl\ufffda custard sauce around the meringue, drizzle the meringue decoratively with the melted caramel, and crumble some of the sesame pumpkin-seed brittle over it. Serve the remaining custard sauce separately. To make Kahl\ufffda custard sauce: In a small heavy saucepan bring the half-and-half just to a boil with the vanilla bean and remove the pan from the heat. In a bowl whisk together the egg yolks and the sugar until the mixture is combined well and add the half-and-half mixture in a slow stream, whisking. Transfer the mixture to a heavy saucepan and cook it over moderate heat, stirring constantly with a wooden spoon, until it thickens slightly and registers 175\ufffdF. on a candy thermometer. (The sauce will thicken as it cools.) Strain the cust rd sauce through a fine sieve into a metal bowl set in a larger bowl of ice and cold water, let it cool, stirring, and stir in the Kahl\ufffda. Chill the sauce, covered, for at least 2 hours, or until it is very cold. The sauce may be made 2 days in advance and kept covered and chilled. Makes about 2 cups. To make sesame pumpkin-seed brittle: In a dry heavy skillet cook the sugar over moderate heat until it begins to melt and continue cooking it, stirring with a fork, until it is melted completely and is a golden caramel. Remove the skillet from the heat, stir in the pepitas and the sesame seeds, and, working quickly, pour the mixture onto a sheet of foil. Let the brittle cool and break it into small pieces. The brittle may be made 1 week in advance and kept in an airtight container. Makes about 1/2 pound. Gourmet October 1993"}, {"response": 51, "author": "infospryte", "date": "Mon, Sep 20, 1999 (08:39)", "body": "FETTUCCINE WITH PUMPKIN, SHIITAKES AND MASCARPONE Creamy mascarpone cheese and pureed roasted pumpkin are blended with just a delicious touch of cinnamon to make an interesting sauce for the fettuccine starter. Uncork a Dolcetto. 4 cups 1/2-inch pieces seeded peeled fresh sugar pumpkin or butternut squash (from 1 1/2 pounds squash) 1 1/2 tablespoons olive oil 4 1/2 cups chicken stock or canned low-salt chicken broth 1 cup mascarpone cheese 1/2 teaspoon ground cinnamon 1/4 cup (1/2 stick) butter 12 ounces shiitake mushrooms, stemmed, thinly sliced 1 pound fettuccine 2/3 cup shelled pumpkin seeds, toasted Freshly grated Parmesan cheese Preheat oven to 450\ufffdF. Toss pumpkin with olive oil in large bowl to coat. Transfer pumpkin to baking sheet. Bake until pumpkin is tender and beginning to brown, stirring once, about 30 minutes. Transfer pumpkin to processor. Add 2 1/2 cups chicken stock. Puree until smooth. Add mascarpone cheese and ground cinnamon. Process to blend. Season with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and saut\ufffd until beginning to brown, about 5 minutes. Add remaining 2 cups chicken stock. Boil until stock is reduced by half, about 8 minutes. Reduce heat to low. Stir in pumpkin mixture. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before continuing.) Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer fettuccine to large bowl. Add sauce and toasted pumpkin seeds; toss to coat. Season with salt and pepper. Serve, passing Parmesan cheese separately. Serves 8 first course servings. Bon App\ufffdtit September 1998 Restaurant; D'Amico Cucina, Minneapolis MN"}, {"response": 52, "author": "riette", "date": "Mon, Sep 20, 1999 (09:03)", "body": "Cool! I hope you're going to do this every day from now on - that way I'll always know what to cook in the evenings!"}, {"response": 53, "author": "aschuth", "date": "Mon, Sep 20, 1999 (12:51)", "body": "Look at this Infospryte! I guess if the pace keeps up like this, it'll be culinary-wise a most exciting season...! Stacey, what did B.'s ma say?"}, {"response": 54, "author": "stacey", "date": "Mon, Sep 20, 1999 (16:24)", "body": "ahh... all receipes copied and pasted... Ididn't ask his mom... she doesn't cook lots... keep it up infospryte!"}, {"response": 55, "author": "infospryte", "date": "Tue, Sep 21, 1999 (08:37)", "body": "MAPLE PUMPKIN MOUSSES four 1/2 pound pumpkins (preferably sugar pumpkins) 1 tablespoon unsalted butter, melted 1/2 cup maple syrup 1/2 teaspoon cinnamon 1 envelope of unflavored gelatin 3 tablespoons cold water 1 cup well-chilled heavy cream pumpkin-seed brittle for garnish if desired Slice off the stem ends of each pumpkin 1 inch from the top, reserving them, scrape out the seeds and the membranes, reserving the seeds for toasting if desired, and brush the insides of the pumpkins with the butter. Top the pumpkins with the reserved stem ends and bake them in a glass baking dish in the middle of a preheated 375\ufffdF. oven for 45 minutes, or until the pulp is tender. (Alternatively, the pumpkins may be microwaved, uncovered, at high power (100%) for 12 to 15 minutes, or until the pulp is te der.) Let the pumpkins cool in the dish until they can be handled and discard any liquid that may have accumulated in them. Scoop out the pulp from the shells and the stems, being careful not to puncture the shells, force the pulp through a sieve into a metal bowl, and whisk in the maple syrup and the cinnamon. In a very small saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over moderate heat, stirring, until the gelatin is dissolved. Whisk the gelatin mixture into the pumpkin mixture. In a bowl beat the cream until it holds soft peaks and whisk it into the pumpkin mixture. Chill the mixture in the bowl set in a larger bowl of ice and cold water until it is the consistency of raw egg whites, spoon it into the shells, and chill the mousses, covered loosely with plastic wrap, for at least 6 hours or overnight. Garnish the mousses with the pumpkin-seed brittle. Serves 4. Gourmet October 1991"}, {"response": 56, "author": "infospryte", "date": "Tue, Sep 21, 1999 (08:39)", "body": "PUMPKIN-SEED BRITTLE 1/3 cup sugar 1/4 cup water 1/2 cup toasted pumpkin seeds (procedure follows) For toasted pumpkin seeds: 1/2 cup fresh pumpkin seeds, unrinsed 1 tablespoon vegetable oil In a heavy skillet combine the sugar and the water, cook the mixture over moderately low heat, stirring and washing down the sugar crystals with a brush dipped in cold water until the sugar is dissolved, and simmer it, undisturbed, tilting and rotating the skillet, until it is a deep caramel color. Stir in the pumpkin seeds, stirring until they are coated well, and turn the mixture out onto a buttered sheet of foil, spreading it evenly. Let the brittle cool completely and break it into pieces. To toast pumpkin seeds: In a bowl toss the seeds with the oil and salt to taste and on an ungreased baking sheet bake them in the middle of a preheated 250\ufffdF. oven, stirring occasionally, for 1 hour to 1 1/4 hours, or until they are golden and crisp. (Alternatively the prepared seeds may be spread in a microwave-safe glass baking dish, microwaved at high power (100%), stirring after every minute, for 4 minutes, and microwaved at medium power (50%), stirring after every 2 minutes, for 6 to 8 minutes, or until they are crisp.) Mak s 1/2 cups. Makes about 1 1/2 cups. Gourmet October 1991"}, {"response": 57, "author": "Isabel", "date": "Tue, Sep 21, 1999 (08:51)", "body": "Hi Info! Is there any possibility You might have a conversion table for cups in your inexhaustible source of informations for us poor german strugglers? I've got some american cookbooks, but you can't buy them darn cups here."}, {"response": 58, "author": "infospryte", "date": "Tue, Sep 21, 1999 (09:08)", "body": "1/4 cup = 59.15 milliliters 1/2 cup = 118.3 milliliters 1 cup = 236.59 milliliters 2 cups or 1 pint = 473.18 milliliters 3 cups = 709.77 milliliters 4 cups or 1 quart = 946.36 milliliters"}, {"response": 59, "author": "Isabel", "date": "Tue, Sep 21, 1999 (09:13)", "body": "Thank you very very much!!!!!!"}, {"response": 60, "author": "riette", "date": "Tue, Sep 21, 1999 (09:51)", "body": "\ufffdkilling myself with laughter\ufffd!! 4 cups = 946.36 milliliters?? Isabel how WILL we manage, I ask you???"}, {"response": 61, "author": "Isabel", "date": "Tue, Sep 21, 1999 (10:17)", "body": "I usually don't use meassures, same like Stacey. But I got those great american cookbooks and I hadn't the slighest idea about how much a cup would be. If I would've taken one of my coffeepots, I could've fed a whole football team... Four cups seem to be nearly one liter, who gives a sh?t about the 50 mililiters more or less? My kitchen has ever been an experimental playground - sometimes you can eat the stuff - sometimes you get greeen in the face...;-\\"}, {"response": 62, "author": "aschuth", "date": "Tue, Sep 21, 1999 (12:24)", "body": "Ohmygosh, hope you never poison anybody!"}, {"response": 63, "author": "riette", "date": "Tue, Sep 21, 1999 (13:10)", "body": "I make some things well - such as a boiled egg or a slice of toast; but the rest is usually pretty much digestively challenged. Other girls' husbands put on a little weight when they get married - mine lost 7 kilogrammes in the first year, never to regain it..."}, {"response": 64, "author": "infospryte", "date": "Wed, Sep 22, 1999 (09:15)", "body": "PORK AND PUMPKIN STEW 1/4 cup vegetable oil 2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces 2 onions, chopped 3 garlic cloves, minced a 14- to 16-ounce can tomatoes, including the juice 1 1/2 cups water 1 pound turnips, cut into 1-inch pieces 4 cups chopped washed turnip greens or kale a 2-pound pumpkin (preferably a sugar pumpkin), seeded, reserving the seeds for toasting if desired, peeled, and cut into 1-inch pieces steamed rice as an accompaniment In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the pork, patted dry, in batches, transferring it with a slotted spoon to a bowl as it is browned. Add the onions to the kettle, cook them, stirring occasionally, until they are golden, and stir in the garlic. Add the tomatoes with their juice, breaking them up, the water, and the pork with any juices that have accumulated in the bowl, bring the mixture to a boil, and braise the stew, covered, in the m ddle of a preheated 350\ufffd F. oven for 1 hour. Stir in the turnips and braise the stew, covered, for 20 minutes. Stir in the greens and the pumpkin and braise the stew, covered, for 25 to 30 minutes, or until the pumpkin is tender. Season the stew with salt and pepper and serve it with the rice. Serves 6 to 8. Gourmet October 1991"}, {"response": 65, "author": "riette", "date": "Wed, Sep 22, 1999 (11:17)", "body": "Ugh. Now I'm stuffed."}, {"response": 66, "author": "aschuth", "date": "Wed, Sep 22, 1999 (13:43)", "body": "And I'll be soon, too! hehe, with Pumpkin!!!!"}, {"response": 67, "author": "riette", "date": "Thu, Sep 23, 1999 (03:45)", "body": "That should be an interesting sight!"}, {"response": 68, "author": "coney", "date": "Wed, Nov  8, 2000 (12:14)", "body": "Hi, If anyone has a recipe for Jamaican Pumpkin that you put in a clean pumpkin shell would you please send it to me at coney@innocent.com. I am also looking for any other Jamaican recipes. I'm having a Jamaican theme party Saturday night and need some ideas. Thanks, Coney food conference Main Menu"}]}, {"num": 57, "subject": "Potlucks", "response_count": 16, "posts": [{"response": 1, "author": "MarciaH", "date": "Thu, Sep  9, 1999 (00:54)", "body": "Hawaii is the most potlucky place on the planet, and you would never imagine what all is offered. Maybe 20 cuisines and half of them you do not want to know what is in it...but there are stories to tell in future postings. *grin* I'm gonna love this topic!"}, {"response": 2, "author": "riette", "date": "Thu, Sep  9, 1999 (03:15)", "body": "What is a potluck? Is it the equivalent of the South African Bring'nBraai?"}, {"response": 3, "author": "Isabel", "date": "Thu, Sep  9, 1999 (07:10)", "body": "Mmmh, may it be the same like \"Eintopf\" in german? Like that ones, especially in winter."}, {"response": 4, "author": "riette", "date": "Thu, Sep  9, 1999 (07:34)", "body": "AH!! Potjiekos! Thanks for that! Are you German, Isabel?"}, {"response": 5, "author": "Isabel", "date": "Thu, Sep  9, 1999 (07:58)", "body": "Look at \"Music-Silly Song Lyrics\" and find out more..."}, {"response": 6, "author": "terry", "date": "Thu, Sep  9, 1999 (08:30)", "body": "Could there possibly be an equivalent to Bring'n Braai? Those S Africans bring their braai along wherever they go, right ree ree head? Maybe one of the JimO potlucks comes close, they happen in Austin every second Wednesday of the month. I went to JimO's potluck last night. Jim O'Brien has legendary potlucks. Imagine yourself at a hippie gathering in the 60s. He has a house above Barton Springs, Austin's huge clear spring swimmin' hole. And it's a funky old house with psychedelic decor and a huge backyard with a fire pit, picnic tables, colored strings of lights, a big garden and a sauna with a nice deck around it. The vibe is loving and there are lots of hugs and eye contact. There are usually about 30-40 folks there, most of them in to dancing, yoga, organic foods / veggie lifestyle, or some kind of organic, live off the land mentality. There's this one lady, Patrice, who's kind of magnet. She's lithe and supple, and gives everyone hugs. She teaches free yoga classes that last for days, often out at the lake or on Patricia Dubose nature preserve. The next one's come and stay. For three days! Sometimes they're come and go. She's a total free spirit. I met a guy who came with Arati who's an independent film producer. One time before, Abra Moore (the singer) came, there is always at least one new and interesting face at a JimO potluck. Curtis A. Craven is his name with hecho a mano productions. He's the last person in the world without a website. ccraven418@aol.com. But he does have email. Someone blow his mind and send him an email and tell him you heard about him on the Spring. Lyndon got a lot of juice because it was his birthday. He's head of the local alternate money exchange, the Dillo. He's rich with Dillo Dollars. Kirsten is such a fine dancer. She's a fixture there. She's also a fine videographer and a mom. I talked to a lady, forget her name, who just bought 39 acres in Bastrop and is building a home there. (My other houses are in Bastrop county in Cedar Creek). She turned me on to a plumber who I have to look up in the Dillo Times. Maria was there. She looks like a \"Farm Lady\". I'll explain this sometime. She has what, five kids, and is/was the singer in Leighton and the Tendencies. Maia was there, looked like she was hanging with Lyndon. Is it Maya or Maia? Is it Lyndon or Lindon? Anyway she slept most of the night. A lot of these folks are enigmas, leading free and open lifestyles that are hard to contemplate in this age of the cellphone and hurry, hurry, hurry. There's a definite emphasis here on laid back and easy going. This gathering has a clear Austin of old feel to it. And then there's Douglas, but that's for later. And the lady in the children's play, what was her name . . ."}, {"response": 7, "author": "riette", "date": "Thu, Sep  9, 1999 (11:32)", "body": "What ... colourful! ... aquaintances you have, Terry! And yes, in South Africa, if you're invited to a barbecue, you bring your own meat - you grill it yourself as well! But sometimes people there have huge families - up to 10 kids; then they just bring along a slaughtered sheep or calf. That's why many recipies in the S.A. cookbook start with: 'Take one ox ...'"}, {"response": 8, "author": "aschuth", "date": "Sat, Oct  2, 1999 (15:24)", "body": "Hmh, and what is a potluck now? All I know is potlatch... which is no meal."}, {"response": 9, "author": "MarciaH", "date": "Sat, Oct  2, 1999 (17:11)", "body": "In Hawaii a potluck consists of dozens of main course dishes (all sorts of ethnicities in all of these categories), salads, noodles, loads of cooked sticky-rice (the only kind you can eat with chopsticks!) and a jillion desserts. Loads of red bug juice and yellow bug juice (our name for that \"fruit punch concentrate that has never been near a fruit)... Everyone takes some of each of whatever looks good to them."}, {"response": 10, "author": "MarciaH", "date": "Sat, Oct  2, 1999 (17:29)", "body": "Did not make that very clear. Each person attending brings enough to serve them selves and several others and puts their offering on a large common table, according to category. Each person then takes enough for themselves from the collection of offerings."}, {"response": 11, "author": "riette", "date": "Sun, Oct  3, 1999 (08:05)", "body": "That sounds great! What is potlatch? Is that where you bung all the food into a three-legged little pot and stick it on the fire? I love that! With meat and rice and meat."}, {"response": 12, "author": "MarciaH", "date": "Sun, Oct  3, 1999 (22:34)", "body": "I should let Alexander answer this, but I will just give a hint that in order to impress your neighboring tribe, you gather up everything everyone in your tribe owns (boats, yaks and all) and bestow them on the neighboring tribe. Thus sets off a viciousround of outdoing the last one until everyone but onw is broke."}, {"response": 13, "author": "riette", "date": "Mon, Oct  4, 1999 (08:21)", "body": "You mean if I take the parrot from the little old lady from upstairs, and give it to the lady next to her, I might eventually end up running the law firm downstairs??"}, {"response": 14, "author": "MarciaH", "date": "Mon, Oct  4, 1999 (18:08)", "body": "I think it only works within the tribal system of the Northwest USA and Canada and Alaska region...but you could try it and let us know if it worked!"}, {"response": 15, "author": "riette", "date": "Tue, Oct  5, 1999 (03:57)", "body": "Okay, I'll let you know!"}, {"response": 16, "author": "sprin5", "date": "Fri, Oct 13, 2000 (07:15)", "body": "Missed the Jim O'Brien potluck yesterday, durnit. food conference Main Menu"}]}, {"num": 58, "subject": "Salads & Hors d'\ufffduvres", "response_count": 10, "posts": [{"response": 1, "author": "Isabel", "date": "Sat, Sep 25, 1999 (11:01)", "body": "Rucola & Pecorino Salad 500 g Rucola salad 100 g Pecorino cheese Extr virgin olive oil, balsamico vinegar, freshly ground pepper (Serves 4 as appetizer, 2 as a maindish) Wash the rucola and cut the stalks a bit away. Cut the cheese in thin slices and sprinkle it over the salad. Sprinkle some oil, vinegar and pepper over the salad. You may pep this recipe up by adding some parma ham or fresh figs!"}, {"response": 2, "author": "Isabel", "date": "Sat, Sep 25, 1999 (11:29)", "body": "Spinach Salad with Honey Vinaigrette 500 g fresh young spinach-leaves (uncooked!) 250 g mushrooms (Champignons!) 2 avocados 250 g bacon, diced 1 Baguette or other white bread walnut oil, raspberry vinegar, salt, freshly ground pepper, honey Wash the spinach and cut away the stalks. Cut the mushrooms in thin slices, peel the avocados and cut them into slices, too. Decorate this nicely on plates. Give the diced bacon into a pan and fry it, but don't let it get too brown. Take the bacon out of the pan, cut the bread in dices and fry them in some oil, until they are slightly browned. Sprinkle the bacon and the croutons over the salad. Make a vinaigrette out of walnut oil, raspberry vinegar, salt, pepper and honey and sprinkle it over the salad. Serves 2 Popeyes or 4 normals I loved to eat this salad in the \"Chicago Meatpackers Restaurant\" in Frankfurt. But they took it from the card and so I tried to reinvent it.The salad-sauce is still the biggest problem...The vinaigrette they had at Meatpackers was surely with honey, but it was thicker and more syrupy like. The other original incrediences of this wonderful salad-sauce will forever remain a secret to me..."}, {"response": 3, "author": "riette", "date": "Mon, Sep 27, 1999 (02:25)", "body": "Popeye portion for me, please!"}, {"response": 4, "author": "aschuth", "date": "Sat, Oct  2, 1999 (15:36)", "body": "Me, too!"}, {"response": 5, "author": "riette", "date": "Sun, Oct  3, 1999 (08:09)", "body": "Only one person can have the popeye portion. \ufffd:-["}, {"response": 6, "author": "MarciaH", "date": "Sun, Oct  3, 1999 (22:35)", "body": "(I guess that is the reason she included the recipe..."}, {"response": 7, "author": "riette", "date": "Mon, Oct  4, 1999 (08:24)", "body": "Yes. For ME. ]:-["}, {"response": 8, "author": "MarciaH", "date": "Mon, Oct  4, 1999 (18:12)", "body": "Your little faces look so unhappy - I shall make one for each of us...'cause I'd like a big'un, too *grin*"}, {"response": 9, "author": "riette", "date": "Tue, Oct  5, 1999 (04:01)", "body": "IF my faces look unhappy, be assured that it has something to do with my salad-dressing! Actually, it's weird. I'm experiencing a hangover-like state of mind after the stressful few weeks of that last assignment and exams; it's great that the year went well, but now I just don't know what do do with myself. I paint mostly, and enjoy it immensely, but I miss the fact that no interesting knowledge comes into my head when I do it. So I read - but it's not the same; one doesn't read with the same kind of depth that one studies with. Hmm."}, {"response": 10, "author": "MarciaH", "date": "Tue, Oct  5, 1999 (18:12)", "body": "Research into something...that is what I do when I need something energizing for my mind - and I am a Gemini, so I get restless a lot. I recall after graduating from college and getting married not much later than that, the first day alone in our apartment. I was lost! I just sat there in dispair thinking THIS was what the rest of my life was going to be like. Brainless and mindless. food conference Main Menu"}]}, {"num": 59, "subject": "Breakfasts", "response_count": 17, "posts": [{"response": 1, "author": "stacey", "date": "Tue, Sep 28, 1999 (14:23)", "body": "eggs! over medium on toast w/ hashbrowns and tabasco poached on shredded buttered toast scrambled with lotsa pepper omletted with cream cheese and smoked salmon lightly scrambled with pepper jack cheese and tabasco in a flour tortilla i likes eggs!"}, {"response": 2, "author": "MarciaH", "date": "Tue, Sep 28, 1999 (15:08)", "body": "Omelettes with fresh sautee'd mushrooms inside - lots of them Omelettes with great cheeses inside of them Spam musubi (actually good for lunch too) English Breakfasts (which is more like eating sash-weights because they tend to weigh you down for a while)with toast, eggs over easy, sausages, oatmeal (they make it very good, indeed!), kippers, fried tomatoes, and the most appalling \"orange\" juice. The color is orange, but I do not think it has ever been near the actual fruit...I usually opt for the stewed prunes with lemon...and an exquisit breakfast tea. You are set to hike to wherever you need to go. left-over pizza (see household hints to reheat it so it is better than the first time) spaghetti peanut butter and Jelly sandwiches (better with my fresh bananas, though) anything but cold cereal...!"}, {"response": 3, "author": "Isabel", "date": "Tue, Sep 28, 1999 (16:09)", "body": "Gawd, I can't bear something to eat at mornings, until I haven't had at least two BIG cups of coffee. I can't eat something salty, I can't even bear to see someone eat, the thought alone makes me wanna puke. I once went with some friends to a english breakfast place and they all had those baked beans on their plates, I went green in the face immediatly and had to get out to gasp for some fresh air. :-/"}, {"response": 4, "author": "terry", "date": "Wed, Sep 29, 1999 (10:15)", "body": "Runs for first cup of coffee..."}, {"response": 5, "author": "stacey", "date": "Wed, Sep 29, 1999 (10:31)", "body": "MINE!"}, {"response": 6, "author": "terry", "date": "Wed, Sep 29, 1999 (10:57)", "body": "Haven't got it yet, or anything to eat either, I've been on the run all morning with work and this server being down thing. I'm hungry and thirsty and I'm trapped listening to a realvidoe presentation for the next hour or so."}, {"response": 7, "author": "Isabel", "date": "Wed, Sep 29, 1999 (10:59)", "body": "Poor Terry! No coffee-maker in reach? I would send you some if it were possible."}, {"response": 8, "author": "stacey", "date": "Wed, Sep 29, 1999 (11:28)", "body": "logging in on your super geek phone???"}, {"response": 9, "author": "terry", "date": "Wed, Sep 29, 1999 (11:28)", "body": "I finally ran in the kitchen and grabbed a cherry sorbet out of the freezer and waved up a little peach pie. That's all I had on hand. No coffeemaker here!"}, {"response": 10, "author": "terry", "date": "Wed, Sep 29, 1999 (11:30)", "body": "slippage"}, {"response": 11, "author": "Isabel", "date": "Wed, Sep 29, 1999 (11:34)", "body": "You definitely need a probationer!"}, {"response": 12, "author": "riette", "date": "Wed, Sep 29, 1999 (12:44)", "body": "I don't eat breakfast. Makes me feel sluggish."}, {"response": 13, "author": "riette", "date": "Wed, Sep 29, 1999 (12:45)", "body": "I do drink a glass of Coke though if there is any in the fridge."}, {"response": 14, "author": "terry", "date": "Wed, Sep 29, 1999 (13:35)", "body": "Finally got that cup of coffee from the company cafeteria. Not the world's greatest. And it's 1:30 in the afternoon."}, {"response": 15, "author": "MarciaH", "date": "Wed, Sep 29, 1999 (14:59)", "body": "My coffee pot is on autopilot from the night before, all programmed to make it while I awaken to the aroma and stumble blindly out to the kitchen to get some into me. Breakfast is something I contemplate after I awaken fully enough that I do not solder my fingers together nuking something to eat! Gotta get Terry one of those travel 2-cuppers which brew in any outlet and have nifty little packets to put in for the grounds. Makes rising and thinking a whole lot nicer."}, {"response": 16, "author": "terry", "date": "Wed, Sep 29, 1999 (22:13)", "body": "Yep, that late afternoon coffee tasted \"old\"; like it had been brewing since the morning."}, {"response": 17, "author": "aschuth", "date": "Sat, Oct  2, 1999 (15:03)", "body": "Get a good thermos, mate! food conference Main Menu"}]}, {"num": 6, "subject": "Suggestions for topics in this conference", "response_count": 60, "posts": [{"response": 1, "author": "KitchenManager", "date": "Thu, Nov  7, 1996 (21:37)", "body": ""}, {"response": 2, "author": "terry", "date": "Fri, Nov  8, 1996 (08:02)", "body": "Those are great ideas. I'll create them now."}, {"response": 3, "author": "terry", "date": "Fri, Nov  8, 1996 (08:06)", "body": "I left out your suggestion on restaurants, because that may become an entire separate conference to be called 'restaurants'."}, {"response": 4, "author": "KitchenManager", "date": "Wed, Nov 20, 1996 (13:14)", "body": "Oh, goodie-goodie! WER"}, {"response": 5, "author": "smckern", "date": "Tue, Nov 26, 1996 (20:44)", "body": "How about a section on restaurants and we set up International Pages? US, Australia, etc?? I'm sure we can spark interest as everyone's gotta eat!! **licks lips**"}, {"response": 6, "author": "terry", "date": "Tue, Nov 26, 1996 (22:16)", "body": "You asked and you shall receive. I'll build a restaurants conference. We need one!"}, {"response": 7, "author": "smckern", "date": "Wed, Nov 27, 1996 (00:30)", "body": "Thanks - I look forward to it!!!"}, {"response": 8, "author": "stacey", "date": "Wed, Nov  5, 1997 (11:03)", "body": "Coffee What I crave at this particular moment in time (food-related, of course)"}, {"response": 9, "author": "terry", "date": "Wed, Nov  5, 1997 (11:11)", "body": "Same here. Thoughts of caffeine dancing in my head."}, {"response": 11, "author": "mikeg", "date": "Sun, Jul 19, 1998 (08:58)", "body": "Italian topic"}, {"response": 12, "author": "KitchenManager", "date": "Sun, Jul 19, 1998 (10:19)", "body": "really?"}, {"response": 13, "author": "riette", "date": "Sun, Jul 19, 1998 (11:05)", "body": "I do. Pizza, that is. Going to order one as soon as I get up."}, {"response": 14, "author": "KitchenManager", "date": "Sat, Oct 24, 1998 (12:32)", "body": "And how was it?"}, {"response": 15, "author": "sonja", "date": "Tue, Oct 27, 1998 (05:03)", "body": "Was it from Pizza Hut, girl? The one we ordered from the other night? Now that was mighty good!"}, {"response": 16, "author": "riette", "date": "Wed, Oct 28, 1998 (00:49)", "body": "Yep, the very one."}, {"response": 17, "author": "TIM", "date": "Sun, Nov 22, 1998 (02:05)", "body": "Just curious Riette, what do you like on your pizza?"}, {"response": 18, "author": "riette", "date": "Mon, Nov 23, 1998 (00:33)", "body": "I hope this isn't going to be too much of a reflection on my personality, because I like my pizza boring. Cheese, pepperoni, pineapple - that's it. You?"}, {"response": 19, "author": "TIM", "date": "Mon, Nov 23, 1998 (00:41)", "body": "That sounds good. also Canadian Bacon + pineapple, Jalapeno + anchovies+ pepperoni, Shrimp + Lobster + tuna + pineapple, BBQ beef + Jalapenos"}, {"response": 20, "author": "riette", "date": "Mon, Nov 23, 1998 (06:50)", "body": "They sound great combinations for dishes. However: does it still taste like pizza?"}, {"response": 21, "author": "TIM", "date": "Mon, Nov 23, 1998 (10:20)", "body": "YES!!! However , I like pizza just about any way it is made. Tell me Riette, have you ever had a calzone?"}, {"response": 22, "author": "riette", "date": "Tue, Nov 24, 1998 (00:22)", "body": "I have no idea what that is - so I don't know if I've had it."}, {"response": 23, "author": "TIM", "date": "Tue, Nov 24, 1998 (00:36)", "body": "It's like a pizza sandwich, crust top and bottom, toppings in middle."}, {"response": 24, "author": "riette", "date": "Wed, Nov 25, 1998 (00:53)", "body": "No, never. But it sounds good ... especially for lunch."}, {"response": 25, "author": "TIM", "date": "Wed, Nov 25, 1998 (08:42)", "body": "It is very good. Quite the rage in Italy I've been told. We'll have to get some."}, {"response": 26, "author": "riette", "date": "Wed, Nov 25, 1998 (10:18)", "body": "Yes; for on the way to Mexico. So, we're going to watch Archie videos, and make a trip to Mexico, and go pubbing a bit. What else?"}, {"response": 27, "author": "TIM", "date": "Wed, Nov 25, 1998 (12:03)", "body": "OK Riette, here goes: Eat some Thai food. Go to the roof of the capitol building Go to the roof of the UT tower. I'd hate to plan much more than that, because there will be a whole bunch of, as the spirit moves you, things."}, {"response": 28, "author": "terry", "date": "Wed, Nov 25, 1998 (13:02)", "body": "There's Sixth Street and the Drag. And sunset at Laek Travis."}, {"response": 29, "author": "TIM", "date": "Wed, Nov 25, 1998 (13:50)", "body": "Sunset at lake travis would be a good idea. We already have sixth st planned."}, {"response": 30, "author": "riette", "date": "Thu, Nov 26, 1998 (00:54)", "body": "We're going up on roofs? Could we have a picnic up there? I know there are better things you like to do on roofs, so this may not appeal! Sunset at lake Travis sounds great. And what are Sixth Street and the Drag??? Do I have to bring naughty clothes for that?"}, {"response": 31, "author": "TIM", "date": "Thu, Nov 26, 1998 (01:23)", "body": "Sixth Street is one of the places we are going, The drag is also a party scene, but it attracts a HUGE amount of underage kids because Sixth street is strict about that. You can wear just about anything you wish, and you'll fit right in either place. I will look for a rooftop that we can picnic on. It just might work on the UT tower."}, {"response": 32, "author": "riette", "date": "Thu, Nov 26, 1998 (09:56)", "body": "That sounds marvellous! I have a feeling my American odyssy is going to turn out to be a kind of funfare! Speaking of which! Do you have funfares in Austin??"}, {"response": 33, "author": "TIM", "date": "Thu, Nov 26, 1998 (16:33)", "body": "No riette, we don't, not at that time of the year. But I will try to make your American oddessy as much fun as you can handle."}, {"response": 34, "author": "riette", "date": "Fri, Nov 27, 1998 (00:25)", "body": "Like a dive bomb ride! Up, down, tumbling round!"}, {"response": 35, "author": "TIM", "date": "Fri, Nov 27, 1998 (00:37)", "body": "For sure, Riette, For sure."}, {"response": 36, "author": "riette", "date": "Fri, Nov 27, 1998 (00:45)", "body": "Would it made you seasick?"}, {"response": 37, "author": "TIM", "date": "Fri, Nov 27, 1998 (00:52)", "body": "Riette, nothing makes me seasick. I crewed on racing sailboats in the SORC in the 1970's"}, {"response": 38, "author": "riette", "date": "Fri, Nov 27, 1998 (15:04)", "body": "And I'm supposed to believe that - how na\ufffdve do you think me?? Or is it merely a typing mistake? (as in _crewed....)"}, {"response": 39, "author": "TIM", "date": "Fri, Nov 27, 1998 (15:13)", "body": "Ok Riette, I was a crew member on a racing sailboat several times in the 70's, in the south Atlantic conference"}, {"response": 40, "author": "riette", "date": "Sat, Nov 28, 1998 (00:25)", "body": "A crew member or a screw member? (Sorry, I could not resist! And besides, you were asking SO hard...)"}, {"response": 41, "author": "TIM", "date": "Sat, Nov 28, 1998 (00:31)", "body": "I was, Wasn't I , Riette."}, {"response": 42, "author": "riette", "date": "Sat, Nov 28, 1998 (14:36)", "body": "Very hard indeed."}, {"response": 43, "author": "riette", "date": "Sat, Nov 28, 1998 (14:36)", "body": "Very hard indeed. (she says wistfully...)"}, {"response": 44, "author": "TIM", "date": "Sat, Nov 28, 1998 (14:43)", "body": "Riette, I thought you liked it that way. Was I wrong?"}, {"response": 45, "author": "riette", "date": "Sun, Nov 29, 1998 (00:55)", "body": "I DON'T THINK SO! You MUST know how hard I like it by now!"}, {"response": 46, "author": "TIM", "date": "Sun, Nov 29, 1998 (01:03)", "body": "Yes, I do. Riette, this was one of those open mouth, insert foot things."}, {"response": 47, "author": "riette", "date": "Tue, Dec  1, 1998 (00:34)", "body": "ha-ha! Nevermind foot...!"}, {"response": 48, "author": "TIM", "date": "Tue, Dec  1, 1998 (00:55)", "body": "Anytime, Riette, You know it!!"}, {"response": 49, "author": "riette", "date": "Tue, Dec  1, 1998 (12:53)", "body": "You seem a very romantic kind of guy - are you, Tim?"}, {"response": 50, "author": "riette", "date": "Tue, Dec  1, 1998 (12:54)", "body": "Oh, and I wanted to ask you: how is that girl you told me about on the phone? You know, the one you said you spoke to every day. Are things going anywhere with her?"}, {"response": 51, "author": "TIM", "date": "Tue, Dec  1, 1998 (20:50)", "body": "Yes, Riette, I guess I Am. The Relationship is definitely exothermic at this point."}, {"response": 52, "author": "riette", "date": "Wed, Dec  2, 1998 (00:39)", "body": "Any sex yet?"}, {"response": 53, "author": "TIM", "date": "Tue, Dec  8, 1998 (17:47)", "body": "Seafood."}, {"response": 54, "author": "sociolingo", "date": "Fri, Jun  9, 2000 (03:31)", "body": "Can I have an African food topic please. I got some nice recipes you might like to try."}, {"response": 55, "author": "sprin5", "date": "Fri, Jun  9, 2000 (07:35)", "body": "Of course, please start it!"}, {"response": 56, "author": "sociolingo", "date": "Fri, Jun  9, 2000 (08:23)", "body": "Thank you, I will!"}, {"response": 57, "author": "MarciaH", "date": "Fri, Jun  9, 2000 (11:17)", "body": "Yay! But you're gonna do most of the posting - I know nothing about African cooking. I do want the fried bread or whatever it was recipe!"}, {"response": 58, "author": "sociolingo", "date": "Fri, Jun  9, 2000 (15:05)", "body": "Go look and do try the one I posted!!!! Now where do I put Navaho fried bread then??? It's a sorta ethnic recipe (not African, US I think) Advise please Oh those who control this topic!!!"}, {"response": 59, "author": "MarciaH", "date": "Fri, Jun  9, 2000 (19:08)", "body": "Creating Ethnic Food of America (since we have British and African and Cajun and other specific places......"}, {"response": 60, "author": "autumn", "date": "Sun, Jun 11, 2000 (14:33)", "body": "We had an international fair for our homeschooling group, and we were each to do a display about a different country/culture, with a snack. We did Native Americans and someone else did Kenya--guess what we both brought for the snack? That's right, fry bread."}, {"response": 61, "author": "sociolingo", "date": "Sat, Jun 24, 2000 (12:34)", "body": "for some wierd reason i thought there was a 'tomato' topic here. Perhaps I dreamed it! Anyway I wrote this 'poem' ditty to go in ti and then found there wasn't one! So I'll stick it in here instead. Tomato Memories Tomato soup ona cold winter's eve Warm and comforting Tomato chutney on a Summer salad Bright and cheery Tomato ketchup on fish and chips Wonderfully childish Tomato juice straight from the fridge Refreshingly healthy food conference Main Menu"}]}, {"num": 60, "subject": "Sandwiches", "response_count": 26, "posts": [{"response": 1, "author": "stacey", "date": "Thu, Sep 30, 1999 (15:41)", "body": "my FAVE sandwich is: PB, apple, cheese and raisins Open faced. Take toast and spread with peanut butter, sprinkle with raisins, lay THIN slices of apple on top and then some more raisins and then cheddar cheese... Broil until cheese is bubbly..."}, {"response": 2, "author": "riette", "date": "Thu, Sep 30, 1999 (15:56)", "body": "brrrrr..... Polony and pickle."}, {"response": 3, "author": "MarciaH", "date": "Thu, Sep 30, 1999 (18:02)", "body": "Fried cheese sandwiches...sort of like grilling them, but you do it in a frying pan. Great bread and great cheeses make the best ones, and of course, a pickle on the side."}, {"response": 4, "author": "MarciaH", "date": "Thu, Sep 30, 1999 (18:05)", "body": "Actually, I love sandwiches - almost any kind of them. If the earl who financed the trip to Hawaii for Captain Cook had not needed them to be invented, I would have had to do it myself! I like the ones with all the salad in them as well as the meat and cheese."}, {"response": 5, "author": "riette", "date": "Sat, Oct  2, 1999 (01:48)", "body": "yum! And roast beef sandwiches!"}, {"response": 6, "author": "aschuth", "date": "Sat, Oct  2, 1999 (13:42)", "body": "How you do that? How's the english cress sandwich done?"}, {"response": 7, "author": "MarciaH", "date": "Sat, Oct  2, 1999 (13:52)", "body": "Alexander, if you are asking how I do the salad-containing sandwich, I use a long soft roll and scoop out some of the soft inner bread to make room for all the stuff I am going to put in..then layer it. Add dressing and place top on with some of its bread scooped out. Put your foot on it as you bite to compress it small enough to get into your mouth...! Cress sandwiches I have had on the old sod were just that. Trimmed crust, a light coating of butter and bare-naked water-cress. Top of sandwich. Not much to write home about. Ree, have you had them any other way?"}, {"response": 8, "author": "Isabel", "date": "Sat, Oct  2, 1999 (14:45)", "body": "Fried Sandwich with Peanutbutter and Banana (This was Elvis' favourite dish, his mommy made them for him) 2 slices of white bread 2 tablespoons peanutbutter 1 medium-sized banana, cut into thin slices 1 tablespoon oil 4 slices of bacon 2 tablespoons butter or margarine Salad leaves, sweet-and-sour pickles or corn-relish for decorating when serving. 1. Spread peanutbutter on both slices of bread, cover one with banana slices. 2. Heat oil in frying pan, fry bacon 3-5 min. until very crunchy (flip once). For added authenticity: Elvis preferred the bacon charred black. Let oil drip off on paper towel. Pour all grease away, but for about 1 tablespoon. Lay fried bacon on banana slices, cover with second slice of bread, and press together lightly. Done? No way! This is K I N G SIZE!!! 3. Butter both sides of the sandwich, place carefully in pan and fry for about 2 min, until bottom side is fried golden-brown. Flip, another 2 min for the other side, until the banana and the peanut butter start to get soft. 4. Take out, cut on plate diagonally, so you get two nice triangles. Arrange with some salad leaves and relish on plate. Serve. I don't know how many of these sandwiches Elvis could eat at once - has anybody seen that BBC-documentary about Elvis' eating habits? - they expressed the theory that he fed himself to death - small wonder... There were all these women who cooked for him, and they revealed all their recipes."}, {"response": 9, "author": "MarciaH", "date": "Sat, Oct  2, 1999 (14:54)", "body": "He must have had a gall bladder the size of a truck! I'm sure John will have some knowledge about Elvis and his eating habits as soon as he get off the air and back home to his computer."}, {"response": 10, "author": "aschuth", "date": "Sat, Oct  2, 1999 (14:59)", "body": "Yes, let the son pay witness upon the habits of the father, in all due spirit, too!"}, {"response": 11, "author": "mrchips", "date": "Sat, Oct  2, 1999 (22:29)", "body": "Alexander, you sly dog, certainly the massive quantities of calories and cholesterol ingested by my late father contributed to his demise, as did his addiction to codeine and demerol pills. I have outlived him by nearly five years at this point, though, in case you are implying that the sins of the father shall be visited upon the son. And I have never, in my life, had a fried peanut butter and banana sandwich."}, {"response": 12, "author": "MarciaH", "date": "Sat, Oct  2, 1999 (22:43)", "body": "Anytime you want me to make you one (per the recipe above) just let me know which game you will attend and I will supply you with it. Yuck!"}, {"response": 13, "author": "MarciaH", "date": "Sat, Oct  2, 1999 (22:44)", "body": "On the other hand, I like you too much to risk feeding you that mess...unless you REALLY want it!"}, {"response": 14, "author": "mrchips", "date": "Sat, Oct  2, 1999 (23:58)", "body": "No thanks, Marcia. If I feel like committing suicide, I'll do it myself!"}, {"response": 15, "author": "MarciaH", "date": "Sun, Oct  3, 1999 (00:07)", "body": "Good...I guess, though do not like that alternative...I am relieved that I will not have to make that mess and watch you consume it."}, {"response": 16, "author": "mrchips", "date": "Sun, Oct  3, 1999 (00:08)", "body": "Big Daddy \"E\" used to sometimes send Red and/or Sonny to Dallas to a little ma and pa burger joint there that had one-pound cheeseburgers (cheddar) on an oversized kaiser roll. He'd get two dozen of them, plain, no condiments except cheese and fried onions brought back and heated up, then have fried bacon and condiments of choice piled as high as Graceland's roof. Just a little snack while shooting TVs in the Jungle Room. Thanks Isabel for your authentic recipe. We southern folks, though, have \"mamas. Yankees have \"mommies.\" We do have Big Daddies, though, and in my case \"E\" (not Beauford Burnett, cuckolded pretender to my daddydom) was a big hunka hunka burnin' love! Damn that Lisa Marie...she and that big-haired (rhymes with witch) Priscilla robbed me of my birthright!"}, {"response": 17, "author": "MarciaH", "date": "Sun, Oct  3, 1999 (00:23)", "body": "...uh...John...is there something about you I assumed was a flight of fancy but might have been fact? With the southern gothic appetites, I would not be surprised. Northerners do not have mommies past the age of 4. I am plain old Mom to my son, and my mother was my mother."}, {"response": 18, "author": "MarciaH", "date": "Sun, Oct  3, 1999 (00:25)", "body": "Can anyone tell me why someone eats so much at one time? Oral fixation? It cannot be hunger! I do not understand."}, {"response": 19, "author": "mrchips", "date": "Sun, Oct  3, 1999 (00:54)", "body": "He didn't eat all two dozen by himself. Red, Sonny, the Memphis Mafia and the women du jour were also welcome. But he'd have at least a couple. Now that's two pounds before cooking. I can tell you about my overeating. I was bottle fed and didn't get what I psychologically needed as a child, so it could be an oral fixation. It also could be that food just tastes so damn good! I don't smoke like Beauford Burnett did. He killed himself at 65 by smoking 2-3 packs a day for 50 years and not stopping wh n he found out he had pulmonary emphysema. And, like my other daddy, when he had a heart attack, it was the big one. Despite the self-psychoanalysis, I am happy. I can tell by the way some people deal with me, they assume that I am miserable because I am fat (and alone) and that my \"hail fellow, well met\" demeanor is just a facade. I am perfectly happy. I would like someone to share my happiness with, but it is not a necessity. I don't define myself or my happiness in terms of significant otherhood o someone else."}, {"response": 20, "author": "riette", "date": "Sun, Oct  3, 1999 (08:11)", "body": "Now I know why you say 'white trash' remains 'white trash', no matter how rich they get....why, the even continue to eat trash!"}, {"response": 21, "author": "MarciaH", "date": "Sun, Oct  3, 1999 (22:36)", "body": "Got that right, m'dear!"}, {"response": 22, "author": "MarciaH", "date": "Sun, Oct  3, 1999 (22:55)", "body": "And, John, you have a very healthy attitude toward life. Please maintain it and disregard those who would make you as miserable as they are! Please!!!"}, {"response": 23, "author": "riette", "date": "Mon, Oct  4, 1999 (08:26)", "body": "Who is making John miserable? John, I'll sort them out for you - just say the word. \ufffddark frown\ufffd"}, {"response": 24, "author": "MarciaH", "date": "Mon, Oct  4, 1999 (18:16)", "body": "Me,too...between us, no one escapes unscathed! *thunderous stare*"}, {"response": 25, "author": "mrchips", "date": "Tue, Oct  5, 1999 (02:48)", "body": "Nobody is making me miserable. Only I have the power to do that to myself and I choose not to."}, {"response": 26, "author": "riette", "date": "Tue, Oct  5, 1999 (04:02)", "body": "Why not? food conference Main Menu"}]}, {"num": 61, "subject": "Yams (S\ufffd\ufffdkartoffeln)", "response_count": 5, "posts": [{"response": 1, "author": "riette", "date": "Sun, Oct  3, 1999 (08:13)", "body": "Oh, damn. I thought it was going to be marshmellows. \ufffdsulking visibly\ufffd"}, {"response": 2, "author": "riette", "date": "Sun, Oct  3, 1999 (08:15)", "body": "Sweet potatoes are good though - - - but why can't it have been MARSHMELLOWS?!?! \ufffdtrembling bottom lip\ufffd"}, {"response": 3, "author": "infospryte", "date": "Sun, Oct  3, 1999 (08:58)", "body": "BAKED MASHED POTATOES AND YAMS WITH GARLIC AND PARMESAN Yams are blended with regular russets in a nice rendition of mashed potatoes. If you decide to double the recipe, use a 13x9x2-inch glass baking dish. 8 large garlic cloves, unpeeled 3 1/2 tablespoons olive oil 1 1/2 pounds russet potatoes, peeled, cut into 2-inch pieces 1 1/4 pounds yams (red-skinned sweet potatoes), cut into 2-inch pieces 1/2 cup milk 2 tablespoons (1/4 stick) butter 1 generous teaspoon minced fresh rosemary or 1/2 teaspoon dried 6 tablespoons freshly grated Parmesan cheese Preheat oven to 350\ufffdF. Place garlic in small ovenproof cup or ramekin. Drizzle 2 tablespoons olive oil over. Bake until garlic is very soft, about 25 minutes. Cool; peel garlic, reserving oil in cup. Brush 8x8x2-inch glass baking dish with 1/2 tablespoon olive oil. Cook all potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain, reserving 1 cup cooking liquid. Return all potatoes to same pot. Add milk, butter, rosemary, roasted garlic and reserved oil to potatoes. Mash until smooth and fluffy, adding enough reserved cooking liquid to thin to desired consistency. Mix in 3 tablespoons cheese. Season with salt and pepper. Spoon potatoes into prepared dish. Sprinkle 3 tablespoons cheese over; drizzle with 1 tablespoon oil. (Can be made 2 hours ahead. Cover; let stand at room temperature). Preheat oven to 350\ufffdF. Bake potatoes uncovered until heated through and golden on top, about 45 minutes. Serves 6. Bon App\ufffdtit November 1995"}, {"response": 4, "author": "infospryte", "date": "Sun, Oct  3, 1999 (09:00)", "body": "YAMS BRAISED WITH CREAM, ROSEMARY AND NUTMEG Simmering the yams fills them with flavor and yields a lovely coating. 4 teaspoons olive oil 1/2 cup finely chopped shallots 2 1/2 teaspoons minced fresh rosemary 3 pounds yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch-thick rounds, rounds cut in half 1 1/4 cups canned low-salt chicken broth 1/2 cup whipping cream Ground nutmeg Heat oil in heavy large skillet over medium-high heat. Add shallots and minced rosemary and saut\ufffd until tender, about 3 minutes. Add yams and broth to skillet and bring to boil. Cover skillet, reduce heat to medium-low and simmer until yams are almost tender, about 10 minutes. Add cream and sprinkle lightly with nutmeg. Simmer uncovered until yams are very tender and liquid thickens and coats yams, about 4 minutes. Season with salt and pepper. (Can be made 1 day ahead. Transfer to microwave-safe dish. Chi l until cold, then cover and keep chilled. Rewarm, covered, in microwave on medium-low heat.) Serves 8. Bon App\ufffdtit November 1998"}, {"response": 5, "author": "infospryte", "date": "Sun, Oct  3, 1999 (09:02)", "body": "DOUBLE-SALMON AND SWEET POTATO HASH WITH POACHED EGGS Herbs and a touch of maple syrup accent this colorful breakfast dish. 1/4 cup white wine vinegar 6 large eggs 4 tablespoons (1/2 stick) butter 2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch cubes 3 cups chopped leeks (white and pale green parts only) 1 large red bell pepper, diced 2 teaspoons dried thyme 1 12-ounce skinless salmon fillet, cut into 1/2-inch cubes 3 tablespoons pure maple syrup 2 1/2 teaspoons chopped fresh sage 5 ounces thinly sliced smoked salmon, chopped Paprika Chopped fresh chives Fill large bowl with cold water. Add enough water to large pot to measure 3 inches in depth; add vinegar and bring to simmer. Reduce heat to medium-low. Crack eggs open 1 at a time over simmering water and drop in. Poach eggs until whites are set, about 4 minutes. Using slotted spoon, transfer eggs to bowl of cold water to stop cooking; reserve pot of vinegar water. Melt half of butter in each of 2 large nonstick skillets over low heat. Add half of sweet potatoes, leeks, bell pepper and thyme to each skillet; stir to coat with butter. Cover skillets; cook until potatoes are tender, stirring occasionally, about 8 minutes. Increase heat to medium-high. Uncover; cook without stirring until potatoes are golden on bottom, about 3 minutes. Using spatula, turn hash over in sections and cook without stirring until potatoes are golden on bottom, about 3 minutes longer. Fold h lf of fresh salmon, maple syrup and sage into hash in each skillet. Cook until salmon is just opaque in center, stirring occasionally, about 3 minutes. Mix half of smoked salmon into hash in each skillet. Season with salt and pepper. Remove from heat. Meanwhile, bring reserved vinegar water to simmer; turn off heat. Transfer eggs to hot water 1 minute to rewarm. Spoon hash onto plates. Remove eggs from water and place atop hash. Sprinkle with paprika and chives. Serves 6. Bon App\ufffdtit December 1998 food conference Main Menu"}]}, {"num": 62, "subject": "fridge", "response_count": 28, "posts": [{"response": 1, "author": "autumn", "date": "Tue, Oct 26, 1999 (19:30)", "body": "Avocado, circa 1971. Lots of weird stuff that my folks puzzle over when they babysit! I cleaned it when we moved in in 1989."}, {"response": 2, "author": "MarciaH", "date": "Tue, Oct 26, 1999 (19:44)", "body": "Mine is a 1990 Whirlpool side-by-side huge-cu-ft (for 2 people!) It self-defrosts and gets the mildew cleaned off the doors when I cannot stand it any longer and the gaskets get bleached about the same - once a month?! The inside does not get too bad unless there is something left uneaten too long in the reefer side...then I clean the whole mess out. Change the baking soda about the same as when I remove the mildew and bleach the door gaskets. What kind to you have, Terry, and how often do you clean it out?"}, {"response": 3, "author": "riette", "date": "Wed, Oct 27, 1999 (02:53)", "body": "COOL fridge! I don't think I've ever cleaned a fridge in my whole life. It's just not the kind of thing that would ever cross my mind. I think men are far more tidy in the kitchen than women are."}, {"response": 4, "author": "terry", "date": "Wed, Oct 27, 1999 (05:56)", "body": "I have four, two in Austin and two out in Cedar Creek, well, six if you count the two small room fridges. I just got a side by side with a cool icemaker in the left freezer door (crushed, cubed or cold water) with a water filter. The other side has a compartment for milk. But it's not for two, it's for seven folks! I have a less exotic side by side at Cedar Creek, Helen put a big uncovered turkey in it last night. Before that she had a huge water melon in there. The Austin fridge is a Sears. More later . . ."}, {"response": 5, "author": "MarciaH", "date": "Wed, Oct 27, 1999 (16:00)", "body": "OK, we also have a small one which runs off the car battery and will keep food cold as long as the car is running - great for long trips. Mine has through-the-door ice and chilled water, but no crushed ice. Ours is packed all the time - as soon as I find a space in it, someone goes out and buys stuff to put in there lest we starve...( something which is highly unlikely!) My last fridge was a Sears and it is still running somewhere in Hilo under new ownership - it must be over 20 years old and never had anything go wrong with it."}, {"response": 6, "author": "autumn", "date": "Wed, Oct 27, 1999 (22:23)", "body": "Mildew? Bleaching gaskets? Reefer side?? I gotta get me one of those! I also have a deep freeze, but I won't tell you about it since this topic is just for fridges. :-)"}, {"response": 7, "author": "MarciaH", "date": "Thu, Oct 28, 1999 (01:11)", "body": "Reefer is what the refrigerated containers on container ships are called - and they get called the same things when transfered to trucks for overland hauling. No madness nor forbidden weed involved at all, sorry to say ( or happy as the case may be) I have an upright freezer also but it is non-functioning and full of bags of fertilizer (don't ask!)"}, {"response": 8, "author": "riette", "date": "Thu, Oct 28, 1999 (05:19)", "body": "Terry, why does a person with your kind of eating habits need such elaborate fridges??? Or do you eat your oat wheat sticks with mineral water dip cold?"}, {"response": 9, "author": "terry", "date": "Thu, Oct 28, 1999 (08:46)", "body": "Simple answer. Lotsa roomies. And no to the second question. I have a whole network of fridges, each with their own ip addresses and webservers."}, {"response": 10, "author": "aschuth", "date": "Thu, Oct 28, 1999 (12:29)", "body": "What OS run do they on, and do they 10 or 100 Mbps?"}, {"response": 11, "author": "riette", "date": "Thu, Oct 28, 1999 (12:49)", "body": "Terry's fridge harem! ha-ha! What a dream come true THAT would be for me!"}, {"response": 12, "author": "terry", "date": "Thu, Oct 28, 1999 (13:56)", "body": "They run on freon 2.1."}, {"response": 13, "author": "MarciaH", "date": "Thu, Oct 28, 1999 (14:36)", "body": "Isn't Freon 2.1 about to be rendered obsolete and replaced by ozone.friendly 3.0?"}, {"response": 14, "author": "riette", "date": "Fri, Oct 29, 1999 (10:33)", "body": "You get ozone friendly FRIDGES?"}, {"response": 15, "author": "terry", "date": "Fri, Oct 29, 1999 (13:15)", "body": "But of course."}, {"response": 16, "author": "MarciaH", "date": "Fri, Oct 29, 1999 (14:16)", "body": "..and car, as well."}, {"response": 17, "author": "terry", "date": "Fri, Oct 29, 1999 (19:46)", "body": "How did your fidge day go, Marcia?"}, {"response": 18, "author": "MarciaH", "date": "Fri, Oct 29, 1999 (23:50)", "body": "Not too bad... But, it is telling me to clean the green furry stuff off the front and the black stuff off the gaskets again...*sigh* How was yours? Yours is 6 times more intensive than mine ever is...with all sorts of Raiders of the Lost Pork in there...!"}, {"response": 19, "author": "riette", "date": "Sat, Oct 30, 1999 (01:06)", "body": "HA-HA!! Your fridge sounds so perfect though, Marcia. With all that fur it becomes not only a source of ingestible comfort, but when it runs empty, you can hug it!"}, {"response": 20, "author": "terry", "date": "Sat, Oct 30, 1999 (04:23)", "body": "I only made one trip to my main fridge at Quail Creek, but it was a good one. The newness is still in it. The icemaker was full. The food was a little cold so I cranked down the temperature guage. It's so big and clean and white. I love the sucking sound it makes when you open the door."}, {"response": 21, "author": "riette", "date": "Sat, Oct 30, 1999 (12:40)", "body": "Most men like that."}, {"response": 22, "author": "MarciaH", "date": "Sat, Oct 30, 1999 (14:45)", "body": "*laugh* Love hugging big furry things...empty or full, actually!"}, {"response": 23, "author": "terry", "date": "Sun, Oct 31, 1999 (10:12)", "body": "I went to my cottage outdoor fridge for 3 near beers yesterday."}, {"response": 24, "author": "riette", "date": "Sun, Oct 31, 1999 (12:22)", "body": "WOW! Strawberry flavoured?"}, {"response": 25, "author": "terry", "date": "Sun, Oct 31, 1999 (12:53)", "body": "Nope, Old Milwaukee. My favorite brand."}, {"response": 26, "author": "MarciaH", "date": "Sun, Oct 31, 1999 (16:08)", "body": "I had you figured for draft Michelob...the only stuff I can get down."}, {"response": 27, "author": "terry", "date": "Sun, Oct 31, 1999 (16:21)", "body": "I like draft Michelob. Guiness is my favorite when I'm in the mood."}, {"response": 28, "author": "MarciaH", "date": "Sun, Oct 31, 1999 (16:37)", "body": "Needs to be cold weather for Guiness... Happy to hear about the Draft Michelob- they had it in kegs at Penn State and it was soo incredibly good...or perhaps it was the guy I was with - he was incredible, as well...! food conference Main Menu"}]}, {"num": 63, "subject": "Even more of what I ate today", "response_count": 293, "posts": [{"response": 1, "author": "MarciaH", "date": "Sat, Nov 13, 1999 (16:42)", "body": "This place is so gorgeous...as pretty as Geo...or moreso because it has these new buttons as well as the other flourishes... coffee chinese noodle soup onion bagel with cream cheese and lox water vitamins water"}, {"response": 2, "author": "MarciaH", "date": "Sat, Nov 13, 1999 (16:59)", "body": "cottage cheese homemade potato salad (no macaroni in mine) water"}, {"response": 3, "author": "riette", "date": "Sun, Nov 14, 1999 (02:30)", "body": "The buttons are COOL, admin!"}, {"response": 4, "author": "MarciaH", "date": "Sun, Nov 14, 1999 (17:38)", "body": "The buttons are so choice ... makes me sorry I chose the eruption ones for Geo out of sheer frustration...but I think they probably go better in there than these ethnic ones (which go so well with your Logo Art in News...wish Terry would adopt it and be done with this messing about...!) Hmmm, wonder what happened to the old \"new\" horizontal bars with the blue ends on them which were in news... coffee eggs toast water crackers potato salad sunflower seeds a LOT of water"}, {"response": 5, "author": "terry", "date": "Mon, Nov 15, 1999 (09:18)", "body": "Banana bread and coffee."}, {"response": 6, "author": "MarciaH", "date": "Mon, Nov 15, 1999 (12:26)", "body": "Sounds like a good way to start off your day - lots of potassium and a little caffeine - or the other way around... *smile* Coffee Chinese Noodle Soup (it is early yet) Onion Bagel with cream cheese (ran out of lox) later"}, {"response": 7, "author": "stacey", "date": "Mon, Nov 15, 1999 (13:05)", "body": "Crunchy Peanut butter and strawberry jam on 7-grain bread water peanut butter cup (kinda falling off that wagon...)"}, {"response": 8, "author": "MarciaH", "date": "Mon, Nov 15, 1999 (21:04)", "body": "You're allowed. Isn't this \"reward Stacey day\" ? sunflower seeds water baked taco chips sour cream salsa huge salad for dinner"}, {"response": 9, "author": "terry", "date": "Tue, Nov 16, 1999 (08:09)", "body": "Boring but true. Two potato and egg tacos Coffee"}, {"response": 10, "author": "MarciaH", "date": "Tue, Nov 16, 1999 (12:15)", "body": "Boring is not a bad way to awaken your stomach. Look at oatmeal...! Coffee Chinese Noodle soup fruit pistachios (for breakfast - so far)"}, {"response": 11, "author": "MarciaH", "date": "Tue, Nov 16, 1999 (12:18)", "body": "Despite what the creator of this current Topic said in the intro, what we are consuming seems to be more for subsistance rather than gluttony. Might he/she reconsider? And, does this person not consume food as the rest of us do?"}, {"response": 12, "author": "terry", "date": "Tue, Nov 16, 1999 (13:49)", "body": "Maybe that person is a breathitarian."}, {"response": 13, "author": "MarciaH", "date": "Tue, Nov 16, 1999 (13:54)", "body": "You know, and I know that what cfadm breathes will not prolong life in any way shape or form, unfortunately. The stuff he drinks with it is frightful. Anyone with that intelligence and adult stature must be sneaking real food on the side and not telling us about it. *grin*"}, {"response": 14, "author": "MarciaH", "date": "Tue, Nov 16, 1999 (13:58)", "body": "...although I have heard of Pea Soup fog...perhaps that is what the person in question is breathing. Something of real substance! Yeesh! (How long do breathitarians usually live before keeling over due to non-nutrition, I wonder...)"}, {"response": 15, "author": "autumn", "date": "Tue, Nov 16, 1999 (22:15)", "body": "It depends whether or not they smoke vitamin-fortified Marlboros, I think..."}, {"response": 16, "author": "MarciaH", "date": "Tue, Nov 16, 1999 (23:07)", "body": "Is that the brand of choice? I did not know. Hmmm... And, we know what happened to the Marlboro Man... Heaven help us, I cannot bear the thought!"}, {"response": 17, "author": "terry", "date": "Wed, Nov 17, 1999 (04:18)", "body": "Dinner at a fast food place, on the run to Cedar Creek earlier tonight. They gave me someone elses order. And the lady at the window was a snot. When I noticed she gave me a coke and a sprite (both medium) when I ordered a large coke, I got the first clue that things were going south with this order. She begrudgingly gave me $1.08 refund with a dirty look, maybe she had planned to pocket the change. Then as I opened the bag on the onramp to 183, I noticed there was no sandwich but a bunch of chunky, chicken things. It was halfway ok with the two little ranch sauce things they threw in. This is the most insomniacal night I've had all year. I just got done watching a bad Billy Joe Thornton, John Lithgow, Judge Rheinhold movie about some California dope growers, maybe it gave me the munchies for some spring water, I just chugged a bottle o' it. I started the place was Wendies, then Jack in the Box, but it wasn't either one. Help me with the names of some fast food places."}, {"response": 18, "author": "stacey", "date": "Wed, Nov 17, 1999 (08:21)", "body": "McDonald's, Booger King, Arby's, Long John Silvers, Short Stop... this is fun... Subway (does that one count???)"}, {"response": 19, "author": "terry", "date": "Wed, Nov 17, 1999 (10:25)", "body": "None of those. But it's a popular one."}, {"response": 20, "author": "MarciaH", "date": "Wed, Nov 17, 1999 (12:11)", "body": "Jack-in-the-Box? Taco anything? Sonic?"}, {"response": 21, "author": "MarciaH", "date": "Wed, Nov 17, 1999 (12:17)", "body": "Dairy Queen? Arbys? Boston Market? Pizza anything? KFC? (sorry about the JitB)"}, {"response": 22, "author": "stacey", "date": "Wed, Nov 17, 1999 (12:30)", "body": "Schlotsky's?"}, {"response": 23, "author": "terry", "date": "Wed, Nov 17, 1999 (12:49)", "body": "Nope, I'll look next time I cruise down Lamar Blvd (in about 10 minutes). I'll email the name to Marcia using my Palm Pilot VII."}, {"response": 24, "author": "MarciaH", "date": "Wed, Nov 17, 1999 (13:29)", "body": "This is the entire email which showed up on Eudora from your Palm Pilot X-Palm-Loop: No-Loop Reply-To: springnet@palm.net Date: Wed, 17 Nov 1999 14:13:08 -0500 From: springnet@palm.net (Paul Walhus) Subject: Jack in bo To: marci@aloha.net was is J it B ???"}, {"response": 25, "author": "terry", "date": "Wed, Nov 17, 1999 (16:21)", "body": "Jack in the Box, sent while en route from Austin to Cedar Creek, via my Palm VII."}, {"response": 26, "author": "MarciaH", "date": "Wed, Nov 17, 1999 (16:56)", "body": "Thought that was what you were trying to say. How exciting to get a Palm Top generated email! I AM impressed."}, {"response": 27, "author": "terry", "date": "Wed, Nov 17, 1999 (17:45)", "body": "It' skind of cool. It' snow good for getting html emails, or long emails and it's only good for sending out short emails while on the run.. If the system goes down or if you have something very short to send, it's springnet@palm.net."}, {"response": 28, "author": "MarciaH", "date": "Wed, Nov 17, 1999 (17:58)", "body": "Thanks for the address. I hope I need it sometime when I am closer to Austin! (s'cool, alright! I think it is really neat...and no modem cords!) How long do the batteries last before they need recharging when you are surfing?"}, {"response": 29, "author": "terry", "date": "Thu, Nov 18, 1999 (07:09)", "body": "It lasts about a week or two on a set of AA batteries. It has a little flip up antenna. I'm in an area (Cedar Creek) with weak coverage right now, but I just tried to check and it couldn't access the network."}, {"response": 30, "author": "MarciaH", "date": "Thu, Nov 18, 1999 (13:39)", "body": "Terry, if I were to send you some brochures about Hawaii, should I send them to the address to which I sent the check? (...btw, did it get there yet?)"}, {"response": 31, "author": "aschuth", "date": "Thu, Nov 18, 1999 (17:19)", "body": "Somebody's polishing up his German lately? *From: springnet@palm.net (Paul Walhus) *Subject: Jack in bo * *was is J it B ??? \"Was ist ...?\" = \"What is ...?\""}, {"response": 32, "author": "MarciaH", "date": "Thu, Nov 18, 1999 (18:26)", "body": "Shorthand for Jack in the Box - one of the millions of fast food chains in the U S of A..."}, {"response": 33, "author": "MarciaH", "date": "Thu, Nov 18, 1999 (18:30)", "body": "...and broken syntax (they tax everything these days...)"}, {"response": 34, "author": "terry", "date": "Mon, Nov 22, 1999 (09:42)", "body": "Dolly Madison Danish Rollers from a vending machine. Net wt. 2.8 oz. (79g). I'm a nickel shy of a cup of coffee this morning."}, {"response": 35, "author": "stacey", "date": "Mon, Nov 22, 1999 (11:19)", "body": "hot tea hot tea hot tea 3 egg burrito w/ pepper jack and tabasco (red) hot tea water apple (winter finally found us... six inches down... four more expected by sundown... although the sun really hasn't shown it's face all morning...)"}, {"response": 36, "author": "aschuth", "date": "Mon, Nov 22, 1999 (11:29)", "body": "Hello La Tinianova! We had snow today, too! ;=}"}, {"response": 37, "author": "stacey", "date": "Mon, Nov 22, 1999 (11:56)", "body": "Guten Tag Herr Schuth! Are you staying warm drinking lots of tea too?"}, {"response": 38, "author": "aschuth", "date": "Mon, Nov 22, 1999 (12:04)", "body": "Oh, guten Tag, Frau Tinianov! Nein, ich bin kein Teetrinker. Ich trinke eigentlich auch nur selten Kaffee. I'm comfy now, but have a train ride ahead, complete with switching lines, and taking the car for the rest of the way - which doesn't have heating (at the moment)... Brrrrr, gonna be frreezin'! Hey, I love drinking a nice hot Grog at nights like this - boiling hot water, rum and sugar! Let cool down until you can drink it without hurting yourself... This gives sweet dreams... Also nice: Hot apple cider, heated with a bit of cinnamon bark and some gloves, and a teaspoon of sugar (or more) in the glas. Bye, gotta hop! Have a nice day!"}, {"response": 39, "author": "MarciaH", "date": "Mon, Nov 22, 1999 (15:17)", "body": "Mulled cider...Yum! Be careful driving out there in that slippery stuff, Alexander. (...what is snow?!)"}, {"response": 40, "author": "terry", "date": "Mon, Nov 22, 1999 (22:59)", "body": "Coupla little pizzas in the toaster oven and some Hooch."}, {"response": 41, "author": "stacey", "date": "Tue, Nov 23, 1999 (10:19)", "body": "I used to be a coffee drinker but my doctor said no more caffeine... and decaffination is such a heinous method... pizza sounds good... I've had lots more tea and a blueberry breakfast bar. I'm hungry but picky this morning... I don't know WHAT I want to eat."}, {"response": 42, "author": "terry", "date": "Tue, Nov 23, 1999 (10:21)", "body": "I had three slices of delicious raisin bread that Tracy and Wingbow got at the free bread giveaway from Whole Foods. They give away free bread every day at their bakery."}, {"response": 43, "author": "stacey", "date": "Tue, Nov 23, 1999 (10:32)", "body": "toasted with butter???? *drooling*"}, {"response": 44, "author": "MarciaH", "date": "Tue, Nov 23, 1999 (13:03)", "body": "I make my mulled cider with regular stuff, not the Hard stuff - that puts me to sleep. Is there anything better than raisin bread with peanut butter and butter?! Coffee Chinese noodle soup Bean Burrito with cheese and sour cream and salsa Water Sunflower seeds"}, {"response": 45, "author": "terry", "date": "Wed, Nov 24, 1999 (11:47)", "body": "Coffee Ben and Jerry's Blackberry Cobbler Low Fat Ice Cream"}, {"response": 46, "author": "MarciaH", "date": "Wed, Nov 24, 1999 (12:55)", "body": "Finished off yesterday with saute'ed ahi, mashed potatoes and salad Back to Chinese Noodle soup (getting tired of it) Coffee water sunflower seeds (so far)"}, {"response": 47, "author": "stacey", "date": "Wed, Nov 24, 1999 (14:09)", "body": "breakfast bar tea leftover rigatoni w/ mushrooms and ricotta tea carrot (yes, just one) tea (really hungry right now...)"}, {"response": 48, "author": "autumn", "date": "Wed, Nov 24, 1999 (18:16)", "body": "...getting my appetite whetted for the tofurky we'll be consuming tomorrow..."}, {"response": 49, "author": "MarciaH", "date": "Wed, Nov 24, 1999 (18:53)", "body": "um...tofurky...?! Just like the Pilgrim Fathers had, right? (I can just imagine you teachinig your little ones about the first Thanksgiving and the soybeans the Indians brought to the table, all precipitated and preshaped into something resembling a bird...) potato salad cottage cheese water"}, {"response": 50, "author": "stacey", "date": "Mon, Nov 29, 1999 (09:41)", "body": "How was the tofurkey??? We had mushrooms as the main course... lots of mashed potatos, sweet potatos, cranberry sauce and wine!"}, {"response": 51, "author": "autumn", "date": "Mon, Nov 29, 1999 (22:17)", "body": "Ooh, sounds delicious! The tofurky was good; its flavor is definitely in direct proportion to the amount of gravy (vegetarian--it comes with it) slathered on it. It reminded me a lot of Meat of Wheat wheat gluten if any of you have ever tasted that. Marcia, you crack me up! We actually spent the weekend in Plymouth and the kids were surprised to learn that in addition to turkey they ate deer and other game and no cranberries. Hope everyone is having a good week!"}, {"response": 52, "author": "MarciaH", "date": "Mon, Nov 29, 1999 (22:36)", "body": "As regards to no cranberries for the first Thanksgiving, they probably had not had time to gather honey, and sugar is unknown the the cold north at that period of time unless it was imported (or made into rum...). Ever eat a cranberry without any sugar? It is sour beyond imagination. Puckery, too... Wheat gluten?! Is that some sort of penance you are on for some imagined sin comitted in another life? Cannot imagine enough gravy in the universe to overcome that. The mushers sound good, but not as a substitute. Of course, with enough wine and the right dining companion, one could probably down a cardboard box and declare it delicious!"}, {"response": 53, "author": "terry", "date": "Tue, Nov 30, 1999 (06:42)", "body": "Hey, hey, gluten isn't that bad, the kind they have in Austin is pretty good. You can get it in Whole Foods."}, {"response": 54, "author": "MarciaH", "date": "Tue, Nov 30, 1999 (12:39)", "body": "Ok...sell me. What does it taste like and what is the consistency? I love ripe poi, but no way I want it as a turkey substitute...! Boiled peanuts were a big seller at the Big Isalnd Invitational, as was Spam Musubi. I did my share of scarfing down what came my direction!"}, {"response": 55, "author": "terry", "date": "Tue, Nov 30, 1999 (20:01)", "body": "It's very chewey, it's hard to describe the taste, sort of meaty but not really."}, {"response": 56, "author": "MarciaH", "date": "Tue, Nov 30, 1999 (20:28)", "body": "Satisying? (Must be or you would not be defending it so eloquently...) If I just eat nuts and berries I run out of calories really quickly and then I have problems. Gotta keep this hyperactive lady full of fuel to run efficiently."}, {"response": 57, "author": "stacey", "date": "Tue, Nov 30, 1999 (21:43)", "body": "tuna fish sandwich on potato bread toast orange juice orange juice hot tea hot tea orange juice Phad Thai Woon Sen w/ tofu orange juice orange juice Phad eggplant more OJ"}, {"response": 58, "author": "MarciaH", "date": "Wed, Dec  1, 1999 (00:16)", "body": "Stace, are you getting over a cold or trying to prevent one? I was given a huge bag of backyard oranges (each the size of a grapefruit)...and some avocadoes and tomatoes. One of the perks of living in Hawaii. Next the huge tangerines with lots of juice and few seeds. Sweet! Wish I could share..."}, {"response": 59, "author": "MarciaH", "date": "Wed, Dec  1, 1999 (00:16)", "body": "Oh yeah, and lots of bananas...*grin*"}, {"response": 60, "author": "terry", "date": "Wed, Dec  1, 1999 (09:28)", "body": "coffee and pop tarts"}, {"response": 61, "author": "MarciaH", "date": "Wed, Dec  1, 1999 (12:26)", "body": "coffee rice and vienna sausage and olives"}, {"response": 62, "author": "stacey", "date": "Wed, Dec  1, 1999 (15:01)", "body": "... staving off the worst of a cold Marcia... I think it's done. Today I had: homemade vegetable soup more soup OJ grilled cheese water water"}, {"response": 63, "author": "MarciaH", "date": "Wed, Dec  1, 1999 (15:11)", "body": "Sounds like you are doing all the right things. Good luck *hugs*"}, {"response": 64, "author": "terry", "date": "Thu, Dec  2, 1999 (08:18)", "body": "Two deluxe veggie tacos and coffee"}, {"response": 65, "author": "MarciaH", "date": "Thu, Dec  2, 1999 (12:53)", "body": "Tofu-lovers, a word of caution. A study conducted by the Honolulu Heart Program and the honolulu-Asian Aging Study (1965-1993)found that men who ate tofu \"tended to have brain impairment and faster brain aging.\" It is seriously impacting the local tofu industry. Does not mention tofu's effect on women or non-Asians..."}, {"response": 66, "author": "terry", "date": "Thu, Dec  2, 1999 (14:50)", "body": "Tofu causes brain damage? What is the world coming to when an icon of vegetarianism turns out this way? Unbelieveable."}, {"response": 67, "author": "MarciaH", "date": "Thu, Dec  2, 1999 (15:03)", "body": "That was the response of most of the readers. My 'IO' lives on the stuff and has Miso soup (miso is equally culpable as a close cousin to tofu) every chance he gets. Perhaps THAT is the trouble with him! It will not deter me from my usual eating of tofu, but will delay my initial trial of tofurkey by some time (was looking for an excuse not to try it, actually!)"}, {"response": 68, "author": "stacey", "date": "Thu, Dec  2, 1999 (17:17)", "body": "I belive that is a direct correlation to the excess copper within the bloodstream, I did read an article that mentioned too much copper in the diet will cause such problems... I'll see if I can dig up the article! BTW: poached eggs on buttered toast salmon patty on Ramen homemade veggie soup (I made A LOT!) one can of Coke water"}, {"response": 69, "author": "MarciaH", "date": "Thu, Dec  2, 1999 (17:31)", "body": "Interesting about the copper. I hope you can find the article. I made homemade hamhocks and fresh stringbeans and potatoes and onions \"soup\" but it is more like a stew with broth than soup. That will be dinner tonight. Coffee Chicken soup rice and vienna sausages hot tea (I'm freezing!) water"}, {"response": 70, "author": "stacey", "date": "Fri, Dec  3, 1999 (10:54)", "body": "You may become a veritable ice cube if you lived here today... lotsa snow... not terribly cold but once you get the white stuff down your shoes and up your pant legs... brrrrr! had a take and bake pizza last night. it was okay, not great. and Brandon and I shared two bottles of wine..."}, {"response": 71, "author": "MarciaH", "date": "Fri, Dec  3, 1999 (11:39)", "body": "Ice cubing is a definite possibility with the current temperature (63\ufffdF) and water known to freeze in Hawaii at 55\ufffdF...the snow continues to fall on the mountains as the rain continues to water my orchids and spanish moss and ferns of various sorts hanging out of my trees...it IS pretty outside - even with the gentle rain. Thunder later in the day again. Coffee 2 soft-boiled eggs buttered wheatberry toast (still waking up)"}, {"response": 72, "author": "terry", "date": "Sat, Dec  4, 1999 (06:45)", "body": "We're headed for a cold spell here. Too early for food, I'm drinking fruit juice in a box, a new brand called Ceres and some exotic flavor."}, {"response": 73, "author": "MarciaH", "date": "Sat, Dec  4, 1999 (12:54)", "body": "What sort of juices are in it? Sounds very good! I've been making heat and calorie intensive food like the ham hocks and stringbeans with potatoes and onions stew/soup and homemade spaghetti sauce. Tonight we have even more leftovers. Gotta make that fruity cake for which I posted the recipe...that is very good snacking and breakfasts...! Coffee chicken noodle soup water (so far and I am getting hungry again)"}, {"response": 74, "author": "terry", "date": "Sun, Dec  5, 1999 (14:12)", "body": "I went out to Trudy's on the Drag today and had the Migas breakfast. I forget what's in Ceres, I pitched the box already. It's from South Africa."}, {"response": 75, "author": "MarciaH", "date": "Sun, Dec  5, 1999 (17:52)", "body": "South Africa??? And they wonder what happened to the balance of trade in the USA...*grin* bacon, eggs, toast, potatoes coffee water bean and cheese burrito with salsa spaghetti and meatballs (yet to come for dinner)"}, {"response": 76, "author": "terry", "date": "Mon, Dec  6, 1999 (08:43)", "body": "Two deluxe tacos and a Ritazza coffee."}, {"response": 77, "author": "stacey", "date": "Mon, Dec  6, 1999 (12:33)", "body": "they have a Trudy's on the Drag now??? OJ three egg burrito w/ pepper jack and red tabasco honey, orange chamomile tea"}, {"response": 78, "author": "MarciaH", "date": "Mon, Dec  6, 1999 (17:34)", "body": "I guess lemonade and mint juleps are out for the rest of the year for everyone else on Earth who is not in the tropics... Actually, with seeing all of that lovely white snow on both Mauna Kea and Mauna Loa this morning, and freezing in the Mall, I am ready for hot tea, as well. Sounds lovely! coffee chicken soup sausages and rice beef and bean burrito with lots of cheese water and more water"}, {"response": 79, "author": "stacey", "date": "Tue, Dec  7, 1999 (11:56)", "body": "last night holiday party... let the gorging begin: about 20 boiled shrimp w/cocktail sauce about 35 crab stuffed mushrooms 7 cream cheese stuffed jalapenos celery sticks brie munster a couple too many glasses of Merlot hot apple cider 2 dark chocolate 'thimbles' w/ raspberry and raspberry mousse 2 dark chocolate 'thimbles' w/ pistachio and pistachio mousse water and a vitamin B before bed!"}, {"response": 80, "author": "MarciaH", "date": "Tue, Dec  7, 1999 (14:47)", "body": "Doing your calorie loading early, are you?! *lol* Can't say as I blame you! luncheon out today - will report back when I waddle back to my computer. Coffee chicken noodle soup taco chips and cheese water (so far)"}, {"response": 81, "author": "stacey", "date": "Tue, Dec  7, 1999 (15:23)", "body": "three egg burrito w/ PROVOLONE (change of pace -- they ran out of pepper jack!) and tabasco (red) OJ water portwine cheese ball and crackers (not quite the whole thing) three Lactaid elbow macaroni in white cheese sauce w/ crimini mushrooms peanut butter and blueberry cinnamon butter"}, {"response": 82, "author": "autumn", "date": "Sun, Dec 19, 1999 (16:32)", "body": "blueberry cinnamon butter? Doesn't sound appealing though I like all 3 ingredients... leftover pizza lentil soup a zillion cookies fresh from the oven breaded tempeh cutlet Think I should have a fruit or vegetable at some point?"}, {"response": 83, "author": "MarciaH", "date": "Sun, Dec 19, 1999 (16:58)", "body": "...that or something to drink...with all those cookies you need some milk!"}, {"response": 84, "author": "terry", "date": "Mon, Dec 20, 1999 (08:31)", "body": "Oh, wow, this topic just reminded me I have two pieces of toast wrapped in aluminum foil in my jacket! Sippin' coffee at work."}, {"response": 85, "author": "stacey", "date": "Mon, Dec 20, 1999 (09:44)", "body": "Autumn... the blueberry cinnamon butter is just like apple butter but with different ingredients... not buttery at all! Paul... how long have those toast pieces been in your jacket?? Marcia... I'm so envious of all the easy access you have to Japanese cuisine... Today I tried something different for breakfast... yogurt! (and chexmix...)"}, {"response": 86, "author": "terry", "date": "Mon, Dec 20, 1999 (10:41)", "body": "They were there for about two hours, that's all. They were still slightly warm."}, {"response": 87, "author": "stacey", "date": "Mon, Dec 20, 1999 (11:30)", "body": "whew! sometimes I forget stuff in my jacket pocket and don't remember for days..."}, {"response": 88, "author": "MarciaH", "date": "Mon, Dec 20, 1999 (14:38)", "body": "Can't leave food in our jackets here and forget it...visitors make a long trail from your pocket to wherever they have taken up residence in your home. Not a good thing!!! We must eat Japanese at least once a week. It is simple, delicious and nutritious. I am missing out on all those Spam Musubi at the tournament, though, and bento lunches while I am here with a head full of !bleep!"}, {"response": 89, "author": "stacey", "date": "Mon, Dec 20, 1999 (15:32)", "body": "still stuffy headed Marcia?? I added to the culinary excitment of this morning's yogurt with a 3-egg burrito w/ the obligatory red Tabasco, a slice of cheese pizza covered with red pepper and a pear. oh and several cups of hot tea... and NOT the delicious green tea that Marcia has such easy access too!"}, {"response": 90, "author": "MarciaH", "date": "Mon, Dec 20, 1999 (15:55)", "body": "Yup, stuffy head and wicked-sounding lungs, so I am going to miss the Tournament altogether (and I was supposed to be Santa's Elf this evening *frown*) I really don't need to end up with pneumonia, and that will happen if I get around all of the visitors with mainland germ to which we have no immunity plus the smokers. In fact, other than a headache I feel ok if I do not talk. Since I am home alone, my fingers are doing that and I do not cough so much....and I can listen to John do the Augustana game on http://www.ksfs.com/ at 5pm Austin time and the local game this evening on local radio."}, {"response": 91, "author": "MarciaH", "date": "Mon, Dec 20, 1999 (15:58)", "body": "Since I am having no luck in pineapples for Alexander, perhaps you need a green tea care package? Be specific so I can get the right one. We have smoky-flavored ones (yeesh!), ones with puffed rice in them (no idea why), etc. Stace, ever make your own yogurt? I did for years until we got so tired of it on everything from breakfast cereal to baked dinner potatoes and tacos. Still have the recipe if anyone wants it."}, {"response": 92, "author": "stacey", "date": "Mon, Dec 20, 1999 (17:33)", "body": "Never have made my own yogurt... I did buy a yogurt maker at a garage sale but it was missing key parts... I'd love a receipe... I collect them! Green tea... MMMM.... I love Japanese food. In Honolulu I frequented two restaurants right off of Lewers St in the Wakiki area: Yakusoba and one that just had a big sign saying \"SUSHI\" I had the best unagi ever at that second restaurant... the piece was about twice as long as the sushi rice underneath it! Besides being landlocked (and having no access to fish other than Rocky Mtn trout), there is not a large Japanese contingent here in Colorado so not a lot of restaurants/markets with their good food. In Hawaii, our morning brunch included miso soup!! Why are you alone now? When are you having all the lonely students over??"}, {"response": 93, "author": "MarciaH", "date": "Mon, Dec 20, 1999 (18:11)", "body": "The one on Lewers Street is our favorite since my [parents visited just after I moved here!!! I know it well, We have rice and Miso soup three times a day when it is cold. I keep a jug of the paste in the fridge all the time so we can whip up some when we come home tired and cold from a hike. I am quaranteened by this flu. I shall phone those lonely students when I get to feeling better. If not for Christmas, between or for New Year's?!"}, {"response": 94, "author": "autumn", "date": "Tue, Dec 21, 1999 (14:27)", "body": "Did you two get together while Stacey was in Hawaii? I have IRL-envy! There is a good Japanese restaurant here and a little hole in the wall Korean one that is excellent. You wouldn't think these things would be so successful out here in the boondocks, but we live next to an army post."}, {"response": 95, "author": "stacey", "date": "Tue, Dec 21, 1999 (14:35)", "body": "marcia is on the big island... Hawaii (right Marcia??) i was on a smaller island... Oahu Next October Brandon and I will be in Hawaii (on the big island) and I'll try for another IRL meeting then... (BTW, are you still coming over to CO in July??)"}, {"response": 96, "author": "MarciaH", "date": "Tue, Dec 21, 1999 (15:03)", "body": "I have only met one person in Drool IRL and of course I know John. I have IRL envy, too *lol* but hoping to cure that in October unless I can get to Austin before that... My life has been pretty amazing this year - one never knows about that. We are indeed on the Big Island where I posted the snowing on the mountains pics in weather (News or Geo) - in Hilo on the east side near the active volcano. Gotta get you to see an eruption, Stace. Amazing stuff!!!"}, {"response": 97, "author": "MarciaH", "date": "Tue, Dec 21, 1999 (15:04)", "body": "Oops...Yes, the Island of Hawaii."}, {"response": 98, "author": "terry", "date": "Wed, Dec 22, 1999 (09:40)", "body": "Do you do a lot of island hopping, Marcia?"}, {"response": 99, "author": "MarciaH", "date": "Wed, Dec 22, 1999 (14:54)", "body": "We used to a great deal. Not so much anymore. The other islands have become too expensive and crowded. No deserted beaches to comb anymore. This island is so big that going to the other side is like being off-island. We stay for a few days, take in the sights, eat at nice places and dress like a tourist. One of the fun things to do in Kona is to go watch the charter fishing boats come in and weigh their catches. Really Huge fish in that ocean!!!"}, {"response": 100, "author": "stacey", "date": "Wed, Dec 29, 1999 (10:16)", "body": "Marcia... you're going to Austin in October?? When? I'll be on the Big Island Oct 11-18... will you be around then?"}, {"response": 101, "author": "terry", "date": "Thu, Dec 30, 1999 (09:31)", "body": "Hope y'all don't miss each other. Toast, two pieces and coffee. I'm trying to line up a rig today to go pick up some lumber, I've lined up enough free lumber to build three decks out in Cedar Creek. Yahoo! I'll probably eat a big lunch."}, {"response": 102, "author": "autumn", "date": "Thu, Dec 30, 1999 (17:06)", "body": "pizza truffles banana chocolate-covered coffee beans salad cappucino Good luck with the home improvement project, Terry! That's great that you have the weather to tackle those projects in winter. Marcia, where is John...?"}, {"response": 103, "author": "MarciaH", "date": "Thu, Dec 30, 1999 (20:29)", "body": "He is on his winter break which means he is working twice as hard as before and has very little spare time (and Spring gobbles up time like a ravenous dog!). He is subbing for the guy who does the morning wake-up showw and taping a 6 hours FM show for the next morning each day. He is actually on against himself. This evening he will be broadcasting the Vulcan Basketball game, as well. He shows up at 5am and writes his own news stories...he is a very hard worker and has not much down time. Hisd 6th issue of Hawaii Island Journal is out, too. And he is doing all of the write-ups for the Hall of Fame plaques and newspaper articles. In between we exchange email. He does want to come back to Spring asap, so I am hoping it will be soon! I miss him here and I know you do, as well!"}, {"response": 104, "author": "autumn", "date": "Sat, Jan  1, 2000 (14:12)", "body": "I surely do! decap cappucino 4 cookies egg and toast orange juice candy bar"}, {"response": 105, "author": "MarciaH", "date": "Sat, Jan  1, 2000 (14:54)", "body": "Thanks, Autumn, I'll tell him you miss him too. Coffee chinese noodle soup water cheese omelet with rice grapes ...lots of football-watching snacks water ...so far"}, {"response": 106, "author": "stacey", "date": "Tue, Jan  4, 2000 (10:16)", "body": "and... I'll repeat my question... when you going to Austin Marcia?!?!? Will you be in Hilo October 11-18??"}, {"response": 107, "author": "stacey", "date": "Tue, Jan  4, 2000 (10:18)", "body": "Happy new year everyone... I've eaten and drinkin in gluttonous fashion...\\ munching on Chex mix as I type!"}, {"response": 108, "author": "MarciaH", "date": "Tue, Jan  4, 2000 (20:02)", "body": "Sorry Stace...Autumn was going travelling in October. I will be in Hilo!!! Hope you will be as well...*grin* Coffee Onion bagel with cream cheese leftover Spaghetti sunflower seeds popcorn lots and lots of water spring rolls"}, {"response": 109, "author": "terry", "date": "Wed, Jan  5, 2000 (11:29)", "body": "Coffee Bagel Buttah"}, {"response": 110, "author": "MarciaH", "date": "Wed, Jan  5, 2000 (15:08)", "body": "Coffee Bagel Cream Cheese Bean Burrito water (lots of it!)"}, {"response": 111, "author": "terry", "date": "Sun, Jan  9, 2000 (08:29)", "body": "Nuttin' yet."}, {"response": 112, "author": "MarciaH", "date": "Sun, Jan  9, 2000 (14:31)", "body": "Nuffin? Gotta feed the brain, anyway. None of that 1% body fat with black coffee, you lean, mean, thinking machine! Y'all needs calories to keep the grey-matter functioning properly! (worry...worry...)"}, {"response": 113, "author": "MarciaH", "date": "Sun, Jan  9, 2000 (14:32)", "body": "Oh... Bagel with cream cheese coffee rice and sausages sunflower seeds water"}, {"response": 114, "author": "terry", "date": "Sun, Jan  9, 2000 (21:54)", "body": "migas toast potatoes and a cold piece of Brick Oven Pizza grapefruit juice a beer"}, {"response": 115, "author": "MarciaH", "date": "Sun, Jan  9, 2000 (22:07)", "body": "Gotta lotta carbs there, Terry! But, what is/are migas? taco chips and salsa chicken rice salad water and more water"}, {"response": 116, "author": "MarciaH", "date": "Wed, Jan 12, 2000 (21:32)", "body": "From John Burnett Please tell everybody hello. But Ray still has to talk to me and tell me it's okay from his own mouth. That may or may not happen (I won't hold my breath), but I don't feel like another threatening round of e-mails, whether he means to make good on the threats or not. Sorry I did not get his permission to post private email, but I thought you should know that this rather ordinary and truly peace-loving lady is still the cause of the absence from Spring of the best minds out there. I feel very sad and angry about that. It almost came to blows the other day..."}, {"response": 117, "author": "MarciaH", "date": "Thu, Jan 13, 2000 (22:41)", "body": "coffee bagel and cream cheese water rice and sausages water sunflower seeds (nervous) water homemade beefy veggie soup water"}, {"response": 118, "author": "autumn", "date": "Wed, Jan 19, 2000 (21:55)", "body": "I guess I missed something...(as usual)...John is staying away because of your IO? junk food junk food more junk food and a banana"}, {"response": 119, "author": "terry", "date": "Thu, Jan 20, 2000 (08:30)", "body": "toast and coffee w/ half and half this morning. It's about 20 degrees cooler in Austin this morning. I wanted to thank Evelyn, Karen and the many others who have sent condolence cards about my mothers passing, I really appreciate these kind sentiments. And special thanks to Ann for the generous contribution as well."}, {"response": 120, "author": "MarciaH", "date": "Thu, Jan 20, 2000 (13:44)", "body": "Terry, you should have at least one more hand-written card and another donation check...not the size of Ann's but it is what can be managed. coffee rice and sausages water sunflower seeds potato chips (hungry!) water"}, {"response": 121, "author": "MarciaH", "date": "Thu, Jan 20, 2000 (14:05)", "body": "Autumn, it is another case of IO imagining things which are not there. In this case John and I engaging in something less than honorable but he is not sure what and he thinks we do it on The Spring which IO has never visited and never wants to. I can talk, plead and try to convince him otherwise, but it is like talking to a wall. One of these days one of the accused gentlemen will stand up to him and tell him he is a crazy old man who is way too ancient to be bullying other adults to stay away from an nnocent woman. I am heartily sick of it! If he has any place to go, I'd kick him out!"}, {"response": 122, "author": "terry", "date": "Fri, Jan 21, 2000 (09:05)", "body": "Thanks Marci! Just coffee so far."}, {"response": 123, "author": "autumn", "date": "Sun, Jan 23, 2000 (14:07)", "body": "How bizarre! You can email him and such, you just can't talk here at the spring? Does he think this is an illicit cybersex lair? Poor Marcia! I hope your friendship with John hasn't suffered as a result. banana decaf cappucino large bowl of gazpacho"}, {"response": 124, "author": "MarciaH", "date": "Sun, Jan 23, 2000 (20:22)", "body": "Actually and happily it has made me closer to John. He is very dear and I treasure his uniqueness as he appreciates mine. Yup, IO thinks at least that is what I do here... Eventhough he knows my ex, the conservative academic has logged in here at the Spring and my son has been reading and suggesting things for Geo (and sent me the eclipse photos to post there.) John's exile is self-imposed...but he answers all posts I send to him. I just wish he could come back. I think I'm gonna have to do something myself - perhaps tomorrow evening at the baseball game which John will be broadcasting and we will be sitting near to the press box in our usual places. Coffee eggs, toast, bacon popcorn tangerines (2) sunflower seeds springrolls and rice water and more water"}, {"response": 125, "author": "stacey", "date": "Tue, Feb  1, 2000 (11:28)", "body": "here I am... as you requested... can't see your msg anywhere though... I obviously could on the old server and that's why I'm here... do do do do... what a time warp! PB&strawberry jam on 8 grain OJ and Cranberry juice water"}, {"response": 126, "author": "MarciaH", "date": "Tue, Feb  1, 2000 (15:36)", "body": "There you are! Wish I could see new posts on confifty...oh well, small inconvenience when everything else works so well. Now I should get off and let other people post (Terry did ask us to post around to check for glitches!)"}, {"response": 127, "author": "riettewalton", "date": "Wed, Mar  8, 2000 (05:21)", "body": "3 raisin muffins Coke"}, {"response": 128, "author": "sociolingo", "date": "Wed, Mar  8, 2000 (06:45)", "body": "Ree, I've missed you ......"}, {"response": 129, "author": "MarciaH", "date": "Wed, Mar  8, 2000 (08:53)", "body": "(((((Ree))))) Welcome back!!! We need you - we worried about you!!!"}, {"response": 130, "author": "aschuth", "date": "Wed, Mar  8, 2000 (15:10)", "body": "Riette... ;=}"}, {"response": 131, "author": "wolf", "date": "Wed, Mar  8, 2000 (20:10)", "body": "REE-HEAD!!!! i have missed you, please come back more often!!!!!!!!!!"}, {"response": 132, "author": "sprin5", "date": "Wed, Mar  8, 2000 (20:21)", "body": "Ree!! My goodness, goodness, goodness. So glad you're back in the fray!"}, {"response": 133, "author": "autumn", "date": "Wed, Mar  8, 2000 (22:14)", "body": "Well, well, look what the cat dragged in... *wink* :-)"}, {"response": 134, "author": "Ree", "date": "Thu, Mar  9, 2000 (06:59)", "body": "hi-hi! Sorry I've been quiet. Went to Africa, and the studies make things hectic around here. Sprin 5 ... Stacey, is that YOU?? Are the Russians after you, woman??"}, {"response": 135, "author": "MarciaH", "date": "Thu, Mar  9, 2000 (10:39)", "body": "Hi Sweetie! Sprin5 is the one account for email from the New Server so it can be only Terry or one of the other guys with access to be sysadm - as in the one who set up Geo...! Welcome home! *hugs*"}, {"response": 136, "author": "aschuth", "date": "Thu, Mar  9, 2000 (12:54)", "body": "[Stacey is busy at the moment, I gather from a reply I received. She'll be back soon.]"}, {"response": 137, "author": "stacey", "date": "Fri, Mar 17, 2000 (19:50)", "body": "HOW--DEE! Hiya Reehead, glad to see some words from you! I started a new job everyone... MSHOW.com... (engineering base in Austin guys!) as an instructional designer... lovin it. Tonight was our first big meeting (that I've been around for) and, to stay on topic, they provided all sorts of yummy goodies after the fact... sushi, veggie eggrolls, stuffed mushrooms, shrimp and scallops, spinach in Phyllo dough, crostini... OOOh, I'm fullup!"}, {"response": 138, "author": "MarciaH", "date": "Sat, Mar 18, 2000 (13:38)", "body": "Congrats, Stace! Sounds like a really neat job! And you get to eat, too?! Theymust have some cafeteria *grin* How did your second marathon go?"}, {"response": 139, "author": "sociolingo", "date": "Sat, Mar 18, 2000 (14:49)", "body": "Mmm sounds like a cushy job - got any vacancies??? I saw this programme once about japan where they had these geisha girls who act as plates - they lie down and the food is arranged on them and the guys (has to be guys doesn't it) eat off them!!!! Imagine lying still for hours while these guys poke around food on you. Yuk!!!"}, {"response": 140, "author": "MarciaH", "date": "Sat, Mar 18, 2000 (16:17)", "body": "Curious! Firth-worshippers know of feasts like that from watching one of his early movies, \"Hour of the Pig\" released in the US as \"The Advocate\" about medieval France. A pre-Easter feast featured one such banquet. Yuck! Unless I get to choose the partakers...!"}, {"response": 141, "author": "sociolingo", "date": "Sat, Mar 18, 2000 (16:20)", "body": "I suppose it could be fun in the right company!!! You should see some of the things (food sort) they have in the student union shop, even H was surprised!!!!!"}, {"response": 142, "author": "MarciaH", "date": "Sat, Mar 18, 2000 (16:27)", "body": "Don't let her near the place!!! *lol* Do tell!"}, {"response": 143, "author": "sociolingo", "date": "Sat, Mar 18, 2000 (16:42)", "body": "Weeeel - have you seen the funny shaped pasta? Well, use your imagination. They had them in chocolate too."}, {"response": 144, "author": "sociolingo", "date": "Sat, Mar 18, 2000 (16:42)", "body": "boy and girl version *giggle*"}, {"response": 145, "author": "MarciaH", "date": "Sat, Mar 18, 2000 (17:18)", "body": "Wow! Fascinating (trying to picture this...*grin*)...Did not know pasta came in those shapes! Make's mother's admonishion that I not suck my spaghetti into my mouth take on a whole new dimention. Thanks for the education...I can just imagine the names they gave the pasta *smirk*"}, {"response": 146, "author": "sociolingo", "date": "Sun, Mar 19, 2000 (04:24)", "body": "This is not funny mother daughter talk!!! I was embarassed! She was amazed my Uni authorities let them sell it."}, {"response": 147, "author": "MarciaH", "date": "Sun, Mar 19, 2000 (13:12)", "body": "I can well believe it was not funny...however had you and I been there together, that just might have been more humorous...What does the Uni gain by selling this stuff other than skyrocketing sales? College students need no forther encouragement to think about \"it\" as it is! Coffee spam-fried rice eggs over easy stewed tomatoes water"}, {"response": 148, "author": "sociolingo", "date": "Sun, Mar 19, 2000 (13:30)", "body": "I guess no-one's comlained! They'd have had to carry us out ..... Coffee cheese roast lamb potatoes carrots white wine cheese and onion on toast tomatoes (on my lap right now)"}, {"response": 149, "author": "MarciaH", "date": "Sun, Mar 19, 2000 (14:16)", "body": "Um...the lamb sounds wonderful and I'll bet it is fresh lamb - something quite rare in Hawaii...*sigh* (as is ostrich, bison, chukkar, venison and other exotic sources of protein.) I am hungry now for something I cannot have. (What else is new?!) Think I'll go make a braunsweiger sandwich...!"}, {"response": 150, "author": "sociolingo", "date": "Sun, Mar 19, 2000 (20:46)", "body": "Rooibosch tea strawberry fromage fraise (2.30 am) No, the lamb was frozen. Fresh is expensive! Forgot the mint sauce."}, {"response": 151, "author": "MarciaH", "date": "Mon, Mar 20, 2000 (18:02)", "body": "No mint sauce?! Blasphemy! Especially the lovely English kind with minced leaves in a vinegar bath - none of that incipid jelly for them! Cooking a veal roast for dinner to which I have added every spice known to man and to God and it still does not smell edible. It was supposed to be lamb but the house male refuses to read labels...*sigh* coffee bagel cream cheese taco chips, refried beans and salsa water and more water"}, {"response": 152, "author": "sociolingo", "date": "Fri, Mar 24, 2000 (01:32)", "body": "corgette and camembert soup (yummy!) poached salmon steaks new potatoes salad vienetta icecream (I didn't cook it)"}, {"response": 153, "author": "Ree", "date": "Fri, Mar 24, 2000 (03:17)", "body": "Congratulations with the new job, Stacey!! Maggie, did you eat all that, or did somebody eat it off YOU?"}, {"response": 154, "author": "sociolingo", "date": "Fri, Mar 24, 2000 (04:20)", "body": "Hee hee! Haven't tried that yet! Yes, i ate it and now I'm 2 pounds heavier *sigh*"}, {"response": 155, "author": "aschuth", "date": "Fri, Mar 24, 2000 (10:57)", "body": "lemme guess: That was a heavy sigh...?"}, {"response": 156, "author": "sociolingo", "date": "Fri, Mar 24, 2000 (13:00)", "body": "ouch!"}, {"response": 157, "author": "autumn", "date": "Fri, Mar 24, 2000 (13:23)", "body": "banana orange juice applesauce I've been so sick..."}, {"response": 158, "author": "sociolingo", "date": "Fri, Mar 24, 2000 (13:26)", "body": "OOO that's sad. Want a hug? Hope you can curl up somewhere comfy. Sending 'Get Well' thoughts."}, {"response": 159, "author": "MarciaH", "date": "Fri, Mar 24, 2000 (13:48)", "body": "GI or bronchial, Autumn? That is what I had over the holidays. It is miserable anytime, but I did not gain any weight, either! Poor dear...Have a healing *hug* from me, too. coffee bagel with cream cheese pistachios water and vitamins and more water"}, {"response": 160, "author": "sociolingo", "date": "Fri, Mar 24, 2000 (13:55)", "body": "Hope you feel better soon. *hug*"}, {"response": 161, "author": "MarciaH", "date": "Fri, Mar 24, 2000 (13:59)", "body": "Not eating today, Maggie? You seem to eat lovely things with French names. I'm gonna start writing mine in Hawaiian...probably sound more appetizing that way!"}, {"response": 162, "author": "sociolingo", "date": "Fri, Mar 24, 2000 (14:21)", "body": "Cette matin - les oeufs (boiled) {boiled eggs] Pour l'apres midi - le salad avec fromage [cheese salad] maintenant - je ne sais qoi [who knows!] I'm trying to lose the couple of pounds I put on yesterday!!!"}, {"response": 163, "author": "MarciaH", "date": "Fri, Mar 24, 2000 (15:23)", "body": "Have they taken up residence? Might need to serve them with a 30-day notice. Tres bon or whatever...looks impressive. Gotta talk to Autumn in French and let the rest of us have the Queen's English or you will find yourself talking to yourself...*frown*"}, {"response": 164, "author": "Ree", "date": "Sat, Mar 25, 2000 (08:27)", "body": "I'm sorry to hear you've been sick, Autumn."}, {"response": 165, "author": "sociolingo", "date": "Sat, Mar 25, 2000 (11:51)", "body": "How are you feeling today Autumn? I did give a translation!!! *sickly grin* *repent* Turkey burger coffee pot luck lunch - mix of cous cous salad, delicious ham, mixed green salad. there were loads of sweet puddings but in the interests of those ****pounds I forwent them. Now - down a snake - 6 pieces of chocolate (ah the bliss!) Rooibosch tea"}, {"response": 166, "author": "MarciaH", "date": "Sat, Mar 25, 2000 (11:55)", "body": "Ok...taking your word for it...Aloha Ree. *hugs* Hope you're feeling a whole lot better, Autumn. There are nasty critters out there this year!"}, {"response": 167, "author": "autumn", "date": "Sun, Mar 26, 2000 (21:53)", "body": "Thanks, ladies, for all your well wishes. I think I've finally turned the corner. I didn't have to sleep sitting up last night! Yeah! Hope all of you are staying healthy...fevers are out of control here. (Maggie--qu'est-ce que vous avez mange' aujourd'hui?)"}, {"response": 168, "author": "MarciaH", "date": "Sun, Mar 26, 2000 (22:17)", "body": "Poor Autumn...It is good to hear you are on the upswing again. Be prepared to have it hang around for a while, though. Btw, I posted another pic of David (a much younger David) in Geo http://www.spring.net/yapp-bin/restricted/read/Geo/2.161 What is a mother doing letting her kid camp at the base of an active vent?! I never saw this picture till he sent it to me today...!"}, {"response": 169, "author": "sprin5", "date": "Mon, Mar 27, 2000 (00:07)", "body": "I had popcorn and ice cream during the academy awards. And a little Fetzer wine."}, {"response": 170, "author": "sociolingo", "date": "Mon, Mar 27, 2000 (04:33)", "body": "What's Fetzer wine?"}, {"response": 171, "author": "sprin5", "date": "Mon, Mar 27, 2000 (06:46)", "body": "It's a brand name. They sell it in HEB. It's a medium priced white Chadonnay, though I also got the Merlot this week, and it's my \"table wine\" around here."}, {"response": 172, "author": "MarciaH", "date": "Mon, Mar 27, 2000 (13:48)", "body": "I really would have missed the entire show if I had had wine with my popcorn. This cork-sniffer had good old from-God-to-my-glass Hilo water with mine!"}, {"response": 173, "author": "MarciaH", "date": "Mon, Mar 27, 2000 (13:49)", "body": "(don't know what HEB is, either...)"}, {"response": 174, "author": "sociolingo", "date": "Mon, Mar 27, 2000 (15:00)", "body": "Oh I'm glad I'm not the only ignorant one!!!! We have a box of British wine open just now. It's very nice, light and fruity."}, {"response": 175, "author": "sociolingo", "date": "Mon, Mar 27, 2000 (15:09)", "body": "(Bonsoir Autumn, cette matin, avant je suis all\ufffde au gymnase, pour le petit d\ufffdjeuner j'ai mang\ufffd deux tranches du pain et j'ai bu une tasse de caf\ufffd.) Marcia please note translation!!! Good evening Autumn, this morning before i went to the gym I ate two slices of bread and I drank a cup of coffee. (pour le d\ufffdjeuner j'ai mang\ufffd le potage des carottes et des herbes, des ailes des poules chinoise et des l\ufffdgumes frites, et un petit fromage frais.) for lunch I ate carrot and coriander soup, chinese chicken wings and stir fry vegetables, and a small fromage frais (that doesn't translate sorry!)"}, {"response": 176, "author": "MarciaH", "date": "Mon, Mar 27, 2000 (16:16)", "body": "Got the untranslatable fresh cheese...thanks for the others. I knew you weren't talking about me...*grin* Autumn will be delighted to find another Francophone on the Spring! Coffee Bagel with cream cheese leftovers of some sort (have not decided yet...)"}, {"response": 177, "author": "sociolingo", "date": "Mon, Mar 27, 2000 (16:32)", "body": "(I don't really count as a francophone - I'm a learner!) Just having supper - coffee made with milk. what are your bagels like? I only had them once - cinnamon ones and well, I wasn't too keen. Maybe they're not the same here. I like cream cheese though."}, {"response": 178, "author": "MarciaH", "date": "Mon, Mar 27, 2000 (16:36)", "body": "You can get ones which are actually chewable now. I hate the tough ones...they take a lot of liquid to get them to a swallowable state and you have a tired jaw when you are finished your meal. The ones we get now have all sorts of flavorings(onion, poppyseed, raisin and cinnamon, plain) and are tender enough to bite and chew properly. Bagles have come a long way since they were boiled the old fashioned way."}, {"response": 179, "author": "sociolingo", "date": "Mon, Mar 27, 2000 (16:40)", "body": "I guess I must have had the other kind, they were really tough. I love cinnamon on anything. G'night."}, {"response": 180, "author": "MarciaH", "date": "Mon, Mar 27, 2000 (17:01)", "body": "I like cinnamon on just about everything....Hmmm...just thought of something on which I have not tried it *grin* (NOT gonna tell ya!)"}, {"response": 181, "author": "MarciaH", "date": "Mon, Mar 27, 2000 (17:03)", "body": "Now, stop reading this, fill out your census form and mail that sucker back to the government. I did mine 2 weeks ago - the day it arrived!"}, {"response": 182, "author": "sprin5", "date": "Mon, Mar 27, 2000 (21:07)", "body": "Bout to eat some mushroom thing."}, {"response": 183, "author": "MarciaH", "date": "Mon, Mar 27, 2000 (21:17)", "body": "Made by you? What else is in it and how did it taste? Left over stir-fry over rice."}, {"response": 184, "author": "sprin5", "date": "Mon, Mar 27, 2000 (22:16)", "body": "It was Wolfgang Puck frozen mushroom ravioli and some leftover Conaan's pizza from the other night. Conaan's is down on 29th and the Drag next to Vulvan video (furrin' flick place), and Oat Willies."}, {"response": 185, "author": "MarciaH", "date": "Mon, Mar 27, 2000 (23:07)", "body": "....um...sure. Gotcha and on my Austin map I cannot even find the Drag (I gather that is not named thusly because the people there dress that way?) I'll just understand that you cooked none of it and .... you did some serious carbo intake. Nuthin' to wash it down?"}, {"response": 186, "author": "sprin5", "date": "Tue, Mar 28, 2000 (08:49)", "body": "The Drag is Guadalupe Street, it runs north and south through the University of Texas at one point. The people who beg for change are sometimes called dragworms. I waved the mushroom ravioli. I got some Onward Through the Fog bumper stickers at Oat Willies."}, {"response": 187, "author": "MarciaH", "date": "Tue, Mar 28, 2000 (12:20)", "body": "I noted that you have an uncommon amount of fog considering that it is just now spring. All those lakes and cool air? What sort of things does Oat Willie purvey? I'm guessing it is a bar or a cookie stand (oatmeal cookies are really good!) Gotcha on Guadalupe Street...found it! (Love \"dragworms\")"}, {"response": 188, "author": "sprin5", "date": "Wed, Mar 29, 2000 (02:58)", "body": "Oat Willies is a \"head shop\"; they sell India print bedspreads, comic books, roach clips, incense burners, Primo Incense, etc."}, {"response": 189, "author": "MarciaH", "date": "Wed, Mar 29, 2000 (11:31)", "body": "Gotcha...perilously few of them in Hilo...we do have a branch of India Imports which I suppose sells much the same things, even the occasional roach clip as an art object. But, what an odd name for the store. Sounds kinds rough around the edged and not somewhere one would go to furnish their home with interesting stuff. Thanks for furthering my education *smile*"}, {"response": 190, "author": "sprin5", "date": "Wed, Mar 29, 2000 (14:42)", "body": "Oat Willies has been around Austin at least 20 years. They're a reminder of the past."}, {"response": 191, "author": "MarciaH", "date": "Wed, Mar 29, 2000 (14:55)", "body": "Not when Austin was a frontier town, surely...past as in the 60's? (Sheesh - that would have been 40 years ago - before you were born?!"}, {"response": 192, "author": "stacey", "date": "Thu, Mar 30, 2000 (14:26)", "body": "15oz OJ 8 oz soy milk package instant apple cinnamon oatmeal water water crackers Sprite peppermint tea clam chowder (bowl) Salad (honey mustard dressing) french fries water"}, {"response": 193, "author": "aschuth", "date": "Thu, Mar 30, 2000 (14:28)", "body": "Diverse nourishments, eh?"}, {"response": 194, "author": "MarciaH", "date": "Thu, Mar 30, 2000 (15:01)", "body": "Looking good Stacey...*smile* Last night was Mongolian Beef on rice (yummy) Coffee bagel with cream cheese and onions sandwiches for lunch or leftover pisghetti"}, {"response": 195, "author": "stacey", "date": "Thu, Mar 30, 2000 (16:12)", "body": "Hey Alexander!! Ah... diversity is my nature! And I just LOVE food! THX Marcia! Lookit me eating so healthy!"}, {"response": 196, "author": "MarciaH", "date": "Thu, Mar 30, 2000 (18:38)", "body": "*pat* *pat* Good Girl *grin*"}, {"response": 197, "author": "sociolingo", "date": "Tue, Apr  4, 2000 (12:34)", "body": "porrige (well it was snowing!) veggie soup and granary bread pork chops baked potato organic green beans non-stop coffee"}, {"response": 198, "author": "MarciaH", "date": "Tue, Apr  4, 2000 (13:50)", "body": "Wot?! No tea???? *gasp* Coffee cream cheese on a bagel water and vitamins and extra calcium cheese pretzels (it is just after breakfast!)"}, {"response": 199, "author": "stacey", "date": "Tue, Apr  4, 2000 (15:02)", "body": "double oatmeal serving OJ baked potato smothered in Ranch dressing celery crackers water"}, {"response": 200, "author": "MarciaH", "date": "Tue, Apr  4, 2000 (15:04)", "body": "Where's the calcium, dear?! Sounds good, though *grin*"}, {"response": 201, "author": "sociolingo", "date": "Wed, Apr  5, 2000 (04:29)", "body": "second dinner last night (we forgot we were going out and ate first!) cheese and vegetable pasta bake rhubarb and creme fraiche (sort of soured cream, french) more coffee breakfast this morning yet more coffee bowl of frosties (sugar coated cornflakes) yet more coffee (I'm off ordinary tea just now, makes me feel sick)"}, {"response": 202, "author": "sprin5", "date": "Wed, Apr  5, 2000 (06:18)", "body": "Gettin' read for some coffee and rolls. It's a good morning."}, {"response": 203, "author": "MarciaH", "date": "Wed, Apr  5, 2000 (14:51)", "body": "Sounds great...! Coffee Bagel with cream cheese and 6 green olives cheese pretzels water"}, {"response": 204, "author": "sociolingo", "date": "Wed, Apr  5, 2000 (14:56)", "body": "Not managing much roast chicken cooked and chopped up for me by nearest and dearest carrots didn't eat potatoes milky coffee"}, {"response": 205, "author": "MarciaH", "date": "Wed, Apr  5, 2000 (16:05)", "body": "Water, Maggie! Lots a fruit juices and watery broth and stuff like that to keep you loose! Make all those adults surrounging you fetch and carry while you recline in bed. You'd do it for them! (No comments about loose women, please!)"}, {"response": 206, "author": "sociolingo", "date": "Sat, Apr  8, 2000 (16:41)", "body": "No-one around cept T. toast and butter coffee ham salad - picked at fruit salad (hand made by you know who) litre of coke litre of water about to have tipsy coffe with huge slug of brandy (haven't lost weight!! YUK!)"}, {"response": 207, "author": "stacey", "date": "Tue, Apr 11, 2000 (11:20)", "body": "apple orange soy milk grapes (black seedless) saltines extra sharp cheddar cheese water -- having strange appetite issues. Gone is my passion for rich, creamy and spicy foods. I just want clean, plain foods. Fruit, veggies, grains. All separate. Except my cheese and crackers."}, {"response": 208, "author": "MarciaH", "date": "Tue, Apr 11, 2000 (11:29)", "body": "Sounds very familiar...*smile* Independent opinions are noticed very early, are they not?!"}, {"response": 209, "author": "sociolingo", "date": "Tue, Apr 11, 2000 (14:56)", "body": "choccy bics for breakfast coffee prawn chow mein for lunch white wine cheese on toast with onions for tea tea"}, {"response": 210, "author": "sociolingo", "date": "Tue, Apr 11, 2000 (15:03)", "body": "(No funny cravings yet then? as soon as i asked for bananas and cream soda (in the same glass) everyone gave knowing smiles. sending you happy wishes *smile*)"}, {"response": 211, "author": "autumn", "date": "Wed, Apr 12, 2000 (21:06)", "body": "banana w/vanilla soy milk garlic mashed potatoes bran flakes cereal Little Debbie snack cake green tea leftover birthday cake I think I need something green! (oh yeah, there was the tea...)"}, {"response": 212, "author": "sociolingo", "date": "Thu, Apr 13, 2000 (06:17)", "body": "haggis hash browns italian green salad and ranch dressing carribean punch (orange juice and rum)"}, {"response": 213, "author": "MarciaH", "date": "Fri, Apr 14, 2000 (22:48)", "body": "You did not make your own haggis, did you? Surely there is a take-away haggis stand nearby..?! Yak!!! (Actually, sounds good!) Lots of green things - must be making up for Autumn's nouvelle cuisine *lol* Right now I am consuming a plate full of eggs I just devilled. I can never quite get them to the table without eating my share and licking out the mixing bowl...sigh..."}, {"response": 214, "author": "sociolingo", "date": "Sat, Apr 15, 2000 (06:00)", "body": "No I didn't make the haggis - it was tinned, though I do sometimes buy 'fresh'. It was lovely. We do not have take-away haggis stores in southern England! Do you know the haggis catching stories? half a malt loaf coffee and coffee"}, {"response": 215, "author": "MarciaH", "date": "Sun, Apr 16, 2000 (00:19)", "body": "No, but when I told R what it was, he wrinkled up his nose. When I tell him it was tinned, he will be aghast. Ok, I know it is oatmeal cooked in a sheep's stomach. But, there must be more to it than that. Organ meat included? Spices or seasoning? How do you consume it?"}, {"response": 216, "author": "stacey", "date": "Tue, Apr 18, 2000 (11:33)", "body": "no real appetite lately. eating things as they sound good and forcing down Saltines in the meanwhile Had odd cravings Saturday... mostly for salt. Ate several dill pickles and a few hours later only wanted bananas. normal??"}, {"response": 217, "author": "MarciaH", "date": "Tue, Apr 18, 2000 (18:33)", "body": "You betcha! I ate soda crackers and pretzels in bed, even (and I never eat in bed!) Perfectly normal!"}, {"response": 218, "author": "aschuth", "date": "Wed, Apr 19, 2000 (03:50)", "body": "Though there really shoulda heen a nice helping of bourbon vanilla icecream with the pickles!"}, {"response": 219, "author": "MarciaH", "date": "Wed, Apr 19, 2000 (14:16)", "body": "Betcha the bourbon turns her stomach just reading the word, if hers is like mine was. Salty, Alexander, not sweet and boozy. At least, not at this stage."}, {"response": 220, "author": "sprin5", "date": "Wed, Apr 19, 2000 (20:42)", "body": "Lasagna, French bread and buttah, salad w/ caesar dressing. Chardonnay."}, {"response": 221, "author": "stacey", "date": "Thu, Apr 20, 2000 (16:47)", "body": "apple orange saltines foot-long veggie sub (have about 3 inches left) Sprite water apple juice cake"}, {"response": 222, "author": "MarciaH", "date": "Thu, Apr 20, 2000 (18:26)", "body": "Veggie sub for dinner at the the old ball game this evening, sausages and rice for breakfast with coffee, and crackers and cheese for lunch (so far)"}, {"response": 223, "author": "sprin5", "date": "Thu, Apr 20, 2000 (23:12)", "body": "Brick Oven Pizxa, Chardonnay, and now I'm having a lemonade nightcap. I know, a little sugar. My problem is too much shugah, I give in too easy to soda and sweet stuff."}, {"response": 224, "author": "sociolingo", "date": "Fri, Apr 21, 2000 (02:46)", "body": "OOOh I kow that one!!! Hot cross buns dripping in cholesterol laden butter Coffee (guilty grin)"}, {"response": 225, "author": "sprin5", "date": "Fri, Apr 21, 2000 (06:04)", "body": "I'm up early, I'll probably grab something on the road."}, {"response": 226, "author": "MarciaH", "date": "Fri, Apr 21, 2000 (16:12)", "body": "Me too. Though I was raised Episcopalian, I am currently co-existing with someone with a Meat-less Good Friday family tradition. Coffee Egg, cheese and fresh saute'd mushroom omelette rice stewed tomatoes Cheese sandwiches for lunch (fried, of course - my speciality) Dinner is a mystery. If we're not gonna take a life to eat today I cannot eat fish, either. John mentioned that eating veggies and grain would also be taking life. I suppose we should just fast today, but I'd disappear if I did that. I burn calories sitting still, and I have a baseball game to attend tonight!"}, {"response": 227, "author": "MarciaH", "date": "Fri, Apr 21, 2000 (16:13)", "body": "All you Vegetarians out there, tell me a tasty dish which has enough protein to keep me going. Suggestions, please!"}, {"response": 228, "author": "sprin5", "date": "Fri, Apr 21, 2000 (17:48)", "body": "For a barbecue without the burgers, Linda McCartney suggested vegetable kebabs, grilled mushrooms with rosemary and garlic, and grilled eggplant. McCartney is the author of \"Linda's Kitchen\" (Little, Brown). She and her husband, former Beatle Paul McCartney, converted to vegetarianism more than 20 years ago. She died a couple of years ago, unfortunately for the vegetarian community and the world. Char-Grilled Mushrooms with Rosemary & Garlic 8 ounces shiitake mushrooms 1 tablespoon olive oil 1 tablespoon soy sauce 3 garlic cloves, crushed 1 teaspoon finely chopped fresh rosemary, or H teaspoon dried rosemary Freshly ground black pepper Trim the mushroom stalks. Mix together the remaining ingredients. Add the mushrooms; toss to coat. Marinate for up to 30 minutes. Grill on rack over hot coals for about 3 minutes on each side; serve hot. Makes 3 to 4 servings. Vegetable Kebabs 8 ounces medium carrots (about G of a bag), cut into chunks 1 small cauliflower, separated into florets 6 ounces snow peas, topped and tailed 6 ounces baby onions, peeled 3 small corn cobs, cut into 1-inch slices Milk or soya milk Vegetarian sausages, cut into chunks (optional) Olive oil Cook all the vegetables separately in boiling water to which you have added 1 tablespoon milk until the vegetables are tender but still crisp. Drain in a colander under cold running water. Thread the pieces of vegetables onto skewers, alternating the colors. Include the chunks of vegetarian sausages, if using. Brush with oil and grill on the rack over hot coals for 5 minutes, turning frequently. Makes 6 to 8 servings. Char-Grilled Eggplant 2 large eggplants Olive oil Chopped fresh herbs Sea salt Freshly ground black pepper Cut eggplants diagonally into 1/2-inch slices. Mix the olive oil with the herbs, salt and pepper. Brush over the cut sides of the eggplant slices. Leave to marinate for up to 1 hour, basting and turning frequently. Grill on a rack over hot coals for about 5 to 6 minutes on each side, until the eggplant is soft and well cooked. Serve with the sauce of your choice. Makes six servings."}, {"response": 229, "author": "autumn", "date": "Fri, Apr 21, 2000 (22:48)", "body": "Marcia, try substituting soy crumbles for the meat in your ground beef recipes. Use wheat gluten in place of cubed/shredded chicken in poultry recipes. Replace meats with lentils or other legumes in soups, stews, tacos and pasta dishes."}, {"response": 230, "author": "MarciaH", "date": "Sun, Apr 23, 2000 (20:25)", "body": "Thanks for the recipes and suggestions. It got so bleak I at popcorn for lunch that day and John told me to have real food for dinner so I would make it through the night. I did...and I did. I do love tofu (don't tell Ree)and we use it a lot with miso and other oriental-style soups."}, {"response": 231, "author": "autumn", "date": "Mon, May  1, 2000 (21:54)", "body": "Mmmm, you're making me hungry! (miso, yum!)"}, {"response": 232, "author": "sprin5", "date": "Tue, May  2, 2000 (00:31)", "body": "I had potluck food tonight, at a Writers group, where I split my time with a somewhat shaken Bob Nagy who had gotten ripped off at the Swap Fest and a group of writers. I helped settle Bob down. He really got taken on a rig be bought by a guy who took me a few years back. I got my money back and Bob canceled the check this morning for the tribander, but this guy is really barking up the wrong tree to be picking in the 442.15 group. We're a pretty vocal bunch and we're not going to put up with the likes of \"Uncle Al\" or WA2FXZ as he's somethmes known. Anyway, I'll discuss this sordid tale somewhere else, this is food after all. Sidetracked again."}, {"response": 233, "author": "sociolingo", "date": "Tue, May  2, 2000 (01:52)", "body": "Enjoyed junk food at the bowling alley (now yesterday) Will eat properly today. coffee made with all milk toast and marmite"}, {"response": 234, "author": "sprin5", "date": "Tue, May  2, 2000 (07:13)", "body": "coffee w/ half n half and I'm going to have a pastry in a bit. Just woke up."}, {"response": 235, "author": "MarciaH", "date": "Tue, May  2, 2000 (14:28)", "body": "coffee bagel with cream cheese Dinner with the baseball coach this evening (probably order Mongolian Beef again) (Terry, how stupid of the troll and my sympathies for having to go to extra trouble dealing with him. Looking on Radio for more...)"}, {"response": 236, "author": "sociolingo", "date": "Tue, May  2, 2000 (15:09)", "body": "Scrap dinner tonight because I didn't go shopping. Pasta potato and leek soup (on pasta) cheese white wine"}, {"response": 237, "author": "MarciaH", "date": "Tue, May  2, 2000 (15:21)", "body": "Sounds better than what some of the \"sweep the kitchen\" meals I am served."}, {"response": 238, "author": "sociolingo", "date": "Tue, May  2, 2000 (15:25)", "body": "Most of it was E's and we had to eat it before it went off!"}, {"response": 239, "author": "MarciaH", "date": "Tue, May  2, 2000 (16:46)", "body": "Ah yes! I know about that, too!"}, {"response": 240, "author": "autumn", "date": "Fri, May  5, 2000 (21:35)", "body": "tofu chocolate pudding banana bread egg w/toast shredded wheat w/blueberries sundried tomato bread at least a quart of iced tea Little Debbie cakes (aw gee, stopped by my mom's this evening)"}, {"response": 241, "author": "sociolingo", "date": "Sat, May  6, 2000 (05:11)", "body": "Cold Frikadellen (spicy German meat grills - turkey - please note Alexander) Veggie Quiche green salad carrots, onions etc. yogurt for breakfast this morning coffee more frikadellen"}, {"response": 242, "author": "MarciaH", "date": "Sat, May  6, 2000 (13:28)", "body": "Spam musubi Coffee sunflower seeds Don't ask - the rest of the day is baseball food and an BBQ. Tailgate party last night included, PotMac salad, corn on the Cob,BBQ ribs, grilled teriyaki chicken, rice, baked beans with Portuguese sausage. Was very messy to eat and wonderful flavors all round."}, {"response": 243, "author": "sprin5", "date": "Sat, May  6, 2000 (16:02)", "body": "2 eggs over easy, home fries, toast and coffee. And a coupla tamales."}, {"response": 244, "author": "sociolingo", "date": "Sat, May  6, 2000 (16:52)", "body": "wonderful picnic tea out in the May sunshine coffee (flask) fruit scones banana apple penguin choccy bars"}, {"response": 245, "author": "sprin5", "date": "Sat, May  6, 2000 (22:30)", "body": "catfish, breaded corn custard and salad with Caesar dressing on ZTexas Grill on West Sixth Street, after I went to an art gallery opening."}, {"response": 246, "author": "MarciaH", "date": "Sat, May  6, 2000 (23:18)", "body": "Oooh, I am jealous of the art gallery opening and the catfish! Did you use our secret techniques for the appearence of being expert in the arts? *grin* I am sure it comes naturally to you by now. I am superb at it now...and actually really like some of the art I am appreciating!"}, {"response": 247, "author": "sprin5", "date": "Sun, May  7, 2000 (11:02)", "body": "Yes, I got a lot of mileage out of my \"brilliant use of suffused light\" comments."}, {"response": 248, "author": "MarciaH", "date": "Sun, May  7, 2000 (12:39)", "body": "Let's keep little secret here. I am trying to entice an artist of incredible genius into Spring to post rather than to just lurk, but I need to get the train hopping topic in Austin conference going. I posted loads of stuff there but no one rose to the bait and made comments - even when I pleaded the best way I know. Either there is mass amnesia on the subject or everyone is lurking waiting till another hopper posts. It is most frustrating! Soliloquies are not my forte..."}, {"response": 249, "author": "sociolingo", "date": "Mon, May 29, 2000 (11:03)", "body": "Taken out to dinner by daughter's repentant boyfriend: (I've forgiven him) Scampi chips peas green salad alaska choc/marshmallow cream pie lager archers & lemonade (just as well i went to the gym first wasn't it!)"}, {"response": 250, "author": "MarciaH", "date": "Mon, May 29, 2000 (13:19)", "body": "Sounds wonderful. I am still on coffee and sunflower seeds and I am getting really hungry...but I am holding down two internet conversations...*sigh*"}, {"response": 251, "author": "sociolingo", "date": "Mon, May 29, 2000 (15:55)", "body": "I'm still on coffee - but i don't think i'll eat anymore tonight. I'm still full!!"}, {"response": 252, "author": "sprin5", "date": "Tue, May 30, 2000 (07:21)", "body": "Just coffee so far. Repentent? Man, he must have messed up. Now what is scampi?"}, {"response": 253, "author": "sociolingo", "date": "Tue, May 30, 2000 (08:41)", "body": "cornish pasty new potato broccoli mandarin (scampi are seafood - like large prawns, usually battered and fried) (Boyfriend told me he supposed I was too old to have to worry about fashion and being fashionable!! After they had ridiculed my 'relaxing at home slacks'. The arrogance of the young!!!! and I'm NOT that old either! *Grrr* Boy did he pay!!! *grin*)"}, {"response": 254, "author": "MarciaH", "date": "Wed, May 31, 2000 (04:15)", "body": "Today I am gonna eat cake and ice cream and cookies and candy and ...and... but what I really want to eat is so revolting to Terry, I shall refrain from telling you."}, {"response": 255, "author": "autumn", "date": "Fri, Jun  2, 2000 (14:41)", "body": "It's not the jellyfish salad again, is it?? Maggie, what is/are archers? Terry, most scampi here is made of garlic, mushrooms, and shrimp sauteed in olive oil with fresh parsley and dill weed--topped with a little parmesan cheese. Fantastic w/garlic bread and spinach salad."}, {"response": 256, "author": "sociolingo", "date": "Sat, Jun  3, 2000 (05:14)", "body": "oops you caught me! Archers is peach schnapps (an alchoholic drink). I have a very little archers and loads of lemonade. Mmm I like the sound of your scampi!!! mine were just plain, fried in breadcrumbs with lemon."}, {"response": 257, "author": "sociolingo", "date": "Sat, Jun  3, 2000 (05:26)", "body": "at my mum's: grilled lamb chops with mint sauce tomatoes lettuce spring onions (new potatoes for house male) lashings of strong tea (YUK!)"}, {"response": 258, "author": "MarciaH", "date": "Sat, Jun  3, 2000 (23:14)", "body": "*laughing helplessly* I had forgotten all about the Jellyfish salad Made With Reconstituted Jellyfish . Not that - it is equally revolting to me. This was a still-twitching slab of prime rib. Succulent, tender, and totally visceral in pleasure with a little creamed horse radish...*sigh* It is ac close to what I really want as I am likely to get in this life (don't ask!)"}, {"response": 259, "author": "MarciaH", "date": "Sat, Jun  3, 2000 (23:16)", "body": "Thought you Brits all liked your tea strong enough to slice!"}, {"response": 260, "author": "sociolingo", "date": "Sun, Jun  4, 2000 (11:28)", "body": "No way!!! Had enough stewed hospital tea to last me a life time. Weak with a small splash of milk suits me."}, {"response": 261, "author": "autumn", "date": "Sun, Jun 11, 2000 (14:38)", "body": "applesauce nectarine shredded wheat w/soy milk veggie burger iced tea"}, {"response": 262, "author": "MarciaH", "date": "Sun, Jun 11, 2000 (17:47)", "body": "Coffee fried rice and omelette water sunflower seeds (so far)"}, {"response": 263, "author": "sprin5", "date": "Mon, Jun 12, 2000 (09:34)", "body": "Minute Maid grape juice and berry punch (in those little cartons with straws), 3 so far and going back for more soon."}, {"response": 264, "author": "sociolingo", "date": "Mon, Jun 12, 2000 (10:56)", "body": "went Italian: fresh egg tagliateli bolognese sauce"}, {"response": 265, "author": "MarciaH", "date": "Mon, Jun 12, 2000 (20:48)", "body": "Hawaiian plate: LauLau, chicken long-rice fresh poi (prefer sour, thank you) LomiLomi salmon mashed gourd and grated coconut confection water"}, {"response": 266, "author": "sociolingo", "date": "Tue, Jun 13, 2000 (05:00)", "body": "(I think you're talking a foreign language!)"}, {"response": 267, "author": "MarciaH", "date": "Tue, Jun 13, 2000 (23:19)", "body": "It sorta is....just like the names of your African chicken dishes."}, {"response": 268, "author": "sociolingo", "date": "Wed, Jun 14, 2000 (02:11)", "body": "I meant the ingredients! At 'French' party last night. French bread Olives stuffed with anchovies Pepperami Various pat\ufffd Crisps (chips) Claret Beaujolais"}, {"response": 269, "author": "MarciaH", "date": "Thu, Jun 15, 2000 (00:25)", "body": "Needed more cheeses..."}, {"response": 270, "author": "sociolingo", "date": "Thu, Jun 15, 2000 (01:03)", "body": "she didn't come (the person who was supposed to bring them)"}, {"response": 271, "author": "MarciaH", "date": "Thu, Jun 15, 2000 (17:03)", "body": "Sheesh! I wondered about that....no wonder you did not feel that great...You need other flavors to augment and enhance the flavor of the wine."}, {"response": 272, "author": "sprin5", "date": "Fri, Jun 16, 2000 (00:35)", "body": "I had lI had lots and lots of little boxes of Minute Maid Tropical Punch and Nature Valley Crunchy Ganola (Cinnamon). I had a regular lunch though. And coffee this morning and late morning."}, {"response": 273, "author": "sociolingo", "date": "Fri, Jun 16, 2000 (08:36)", "body": "Before gym: bananas and coffee Birthday lunch out with oldest daughter: Big bowl of salad 5 oz steak Peas Chips Pepsi Coffee"}, {"response": 274, "author": "sprin5", "date": "Fri, Jun 16, 2000 (11:51)", "body": "Maruchan Instant Lunch coffee teeny round peanut butter cheddar crackers junkin' it uuuup."}, {"response": 275, "author": "sociolingo", "date": "Fri, Jun 16, 2000 (16:40)", "body": "What's Maruchan ??? A brand name or a food? I certainly learn things here!!! *grin*"}, {"response": 276, "author": "MarciaH", "date": "Fri, Jun 16, 2000 (19:50)", "body": "Yup...dehydrated noodles and soup base and a few veggies. Just peel the back off and add boiling water to level indicated and let sit for 3 or so minutes. Garnish more or just eat. I love it on early cold morning when it is raining and need more than coffee. Comes in chicken, beef and shrimp flavors and possibly others..."}, {"response": 277, "author": "MarciaH", "date": "Fri, Jun 16, 2000 (19:51)", "body": "Maruchan makes lots of things. It is a brand name -"}, {"response": 278, "author": "sociolingo", "date": "Sat, Jun 17, 2000 (03:29)", "body": "OH - Pot Noodle!!!!! (I like the chinese sweet and sour version) I'll be bilingual one day!"}, {"response": 279, "author": "MarciaH", "date": "Sat, Jun 17, 2000 (16:08)", "body": "The go under several disguises including the American version Cup-of-Noodles"}, {"response": 280, "author": "autumn", "date": "Mon, Jun 19, 2000 (21:25)", "body": "I think Casbah makes the best dehydrated/instant soups. 100% organic, not a horrendous amount of sodium, about 75 cents a piece from my co-op (you supply the mug)."}, {"response": 281, "author": "sociolingo", "date": "Thu, Jun 22, 2000 (16:36)", "body": "went indian today 1/2 cantaloupe melon Chicken Korma (mild curry) Rice Nan bread white wine strawberries and cream"}, {"response": 282, "author": "autumn", "date": "Sat, Jun 24, 2000 (16:32)", "body": "banana a quart of iced tea mesclun salad soy BLT"}, {"response": 283, "author": "sociolingo", "date": "Sun, Jun 25, 2000 (10:27)", "body": "roast lamb, fresh mint sauce roast potatoes broccoli carrots gravy white wine"}, {"response": 284, "author": "sprin5", "date": "Sun, Jun 25, 2000 (11:37)", "body": "coffee"}, {"response": 285, "author": "MarciaH", "date": "Sun, Jun 25, 2000 (15:21)", "body": "I am still full of breakfast: coffee spam-fried rice stewed tomatoes (goes GREAT with fried rice) water"}, {"response": 286, "author": "sociolingo", "date": "Mon, Jun 26, 2000 (04:06)", "body": "Actually cooked breakfast this morning! Two eggs - sunny side up Grilled bacon Tea Iced water with lemon ++"}, {"response": 287, "author": "autumn", "date": "Sat, Jul  1, 2000 (23:02)", "body": "flax cereal banana unsteak (seitan) Keebler cookies veggie burger carrot sticks whoopie pie pretzels quart of iced tea"}, {"response": 288, "author": "MarciaH", "date": "Sat, Jul  1, 2000 (23:11)", "body": "I did not know Linen was digestible by humans. What does flax taste like? Oh, and I'm dying to know what a Whoopoie Pie is. Gotta be chocolate with that name. Odd things all day and take out chinese for dinner. Yeesh!"}, {"response": 289, "author": "autumn", "date": "Tue, Jul  4, 2000 (11:12)", "body": "Flaxseeds are a fantastic source of omega-3 fatty acids (like the kind found in fish)--perfect for vegetarians who don't want to take extracts of fish oils. You can use them as is, sprinkled on foods, or grind them, or buy the oil (expensive). They really don't have a taste, just add a nutty crunch to whatever you're eating. Uncle Sam's cereal is a wheat/flax cereal with 10 grams of fiber per serving (a real gut buster!) Naturally, it's high in fat, but it's the \"good\" fat. Whoopie pies are traditional Amish/Pennsylvania Dutch snack of thick, white, fluffy icing (lard, no doubt) sandwiched between two chocolate (you guessed it!) cookie rounds (cake-like in texture). Awesome. When we were there a few weeks ago we bought a couple dozen and froze them, since we only get up a couple times a year (I have beaucoup family there). They actually come in many flavors, such as peanut butter, pumpkin, chocolate chip, but the traditional white icing between chocolate layers is the best!"}, {"response": 290, "author": "MarciaH", "date": "Tue, Jul 11, 2000 (00:31)", "body": "My parents were born in the Philadelphia area. I know the area. There is just some of that stuff you love and don't want to know what is in it. like Scrapple. I love the stuff and can get it canned occasionally. Ummmm!!! I am getting hungry! Whoopie Pies sound like huge Oreo cookies!"}, {"response": 291, "author": "autumn", "date": "Tue, Jul 25, 2000 (16:14)", "body": "Do you like cracklins? Whoopie pies look like a huge Oreo, but taste more like a round devil dog."}, {"response": 292, "author": "MarciaH", "date": "Sun, Jul 30, 2000 (00:41)", "body": "Sure I like cracklins! Just try to find them out here, though. Makes me hungry just to think about them! Happy to know that about WPie taste. Oreo \"stuff\" tastes like sweet lard to me. Yak!!!"}, {"response": 293, "author": "sociolingo", "date": "Thu, Sep  7, 2000 (16:11)", "body": "Just eaten a HUGE bowl of fruit salad and cream ....pears, apples, peaches, raspberried, pineapple, oranges. YUM!!!! food conference Main Menu"}]}, {"num": 64, "subject": "British Cooking", "response_count": 38, "posts": [{"response": 1, "author": "MarciaH", "date": "Mon, May 22, 2000 (15:30)", "body": "British Cooking Tip of the Day - Clootie Dumpling - A V Clootie Dumpling - A Very Old Traditional Scottish Recipe CLOOT is the old Scottish name for a CLOTH. The following dish is still made today. Mixing should be done by hand. Dry ingredients: -175g butter -1 teaspoon baking soda -350g plain flour -1 teaspoon powdered cinnamon -100g sugar -1 teaspoon powdered ginger Other ingredients: -225g currants -1 tablespoon syrup -450g sultanas -2 beaten eggs -1 tablespoon black treacle -enough milk to keep the mixture stiff Method: -Put all the dry ingredients into a mixing bowl and mix very well, making sure the spices are well blended. -Rub in the butter until mixture resembles fine breadcrumbs. At this point, add the currants and sultanas and stir well. -Make a hollow in the centre and add syrup, black treacle and the beaten eggs. Mix again until well blended. -Add just enough milk to \"work\" the mixture but keep it stiff. -The \"CLOOT\" (cloth) should be one kept for this purpose only. A good sized piece of calico or cotton will do. To prepare the CLOOT (cloth) - dip it into boiling water. Squeeze out gently (and carefully) and spread on baking board. Dust it generously with flour. Place the mixture on the cloth and, leaving enough space for expansion, gather up the sides and edges and tie it firmly with string. -Place filled CLOOT in a pan of boiling water with the lid on and simmer gently for approximately 3 hours. Serve as desired - either as a sweet with custard, maple syrup or fresh cream. In Scotland, this dish is sliced and fried on the same platter as a full Scottish breakfast."}, {"response": 2, "author": "MarciaH", "date": "Mon, May 22, 2000 (15:31)", "body": "Happy Birthday, Lord Laurence Olivier, Baron of Brighton."}, {"response": 3, "author": "MarciaH", "date": "Tue, May 23, 2000 (15:02)", "body": "Lovage Lovage is another herb that originated in the Mediterranean. It has a fresh flavour akin to celery. It must be used with care or it will dominate all other flavours. A distinctive savour can be obtained by chopping the young leaves into a fresh salad, or used to flavour soup and casserole meat dishes. For the table: The dark green leaves can also be cut neatly and used with their pretty yellow flowers as a table decoration centrepiece. Enhanced by 2 or 3 seasonal purple shaded flowers, this centerpiece becomes very much a 'table talk' feature, particularly as people are drawn to the delicate aroma."}, {"response": 4, "author": "MarciaH", "date": "Wed, May 24, 2000 (14:04)", "body": "Whisky Creams - Another offering from the Lairds's Table A very simple rich sweet - but do not serve too large a portion! Ingredients: -2 X 570ml containers of fresh double cream. -2 large tins of condensed milk. -10 tablespoons (or to taste) whisky. Method: -Whisk the double cream and the condensed milk until stiff. -Add the 10 tablespoons of whisky and stir through. -Transfer to attractive tapered glasses. Place on a tray in freezer and leave overnight. -Remove from freezer just prior to serving the main course and allow to thaw slightly. -Place each portion in the tapered glass on an attractive saucer. Decorate with a twist of thinly sliced orange and a triangle of the finest shortbread (or brandy snaps) on the accompanying saucer. -Serve and enjoy!"}, {"response": 5, "author": "MarciaH", "date": "Thu, May 25, 2000 (12:26)", "body": "Fresh Garden Peas Ingredients- -1 head soft lettuce -500g frozen OR fresh garden peas -salt & pepper to taste -25ml water -A knob of salted butter -1/2 teaspoon sugar Method: -Separate the lettuce leaves, wash them and dry on a kitchen paper towel. -Put butter in a small pan with a lid. Melt butter down gradually. -Remove from heat and place half of the lettuce leaves over the melted butter - allow the leaves to come slightly up the base of the pan - about 1/2 inch. -Pour the peas over the lettuce. Season to taste. -Sprinkle on sugar. -Place the other half of the lettuce leaves over the top of the peas and \"tuck in\" the edges. -Add water. -Cover with lid and cook until the lettuce becomes soft. -Remove the lettuce leaves and serve the peas immediately. They will be a most attractive bright green and taste delicious."}, {"response": 6, "author": "MarciaH", "date": "Thu, Jun  1, 2000 (19:03)", "body": "Beef Casserole with Basil and Tomato This supper dish serves 8 people. Ingredients: -28g butter -4 cloves fresh garlic -4 medium onions -900g lean minced beef -2 x 198g tins chopped tomatoes with herbs -4 tablespoons dry red wine -salt and pepper to taste -350g cooked long grain rice -8 large tomatoes -12 tablespoons fresh basil leaves -8 spring onions Method: -Crush the garlic. -Chop the onions. -Put the butter in a large pan and cook on high for one minute. -Add garlic and onions and stir on high for three minutes. -Crumble the minced beef into the pan and stir well. Now cook on high for three minutes, stirring once. -Drain off excess liquid. -Add the tinned tomato and red wine and simmer for 15 minutes. -Season well then stir in the cooked rice. -Slice the fresh tomatoes and finely chop the basil leaves with the spring onions. -Transfer the meat mixture to a good sized casserole dish. -Spread the sliced tomatoes, chopped basil and chopped spring onions over the top. -Cover the dish with the lid and cook for 5 mins. -Leave to stand for 3 minutes before serving. Tip. You may prefer a crunchy topping - if so, mix breadcrumbs and grated cheese together with the chopped basil and spring onions and spread over the sliced tomatoes and place in a hot oven for 6 - 8 minutes before serving. Delicious both ways."}, {"response": 7, "author": "sociolingo", "date": "Sat, Jun  3, 2000 (05:17)", "body": "Gotta dinner party to cook for this evening. Still planning menu but it will include roast beef. Will report back later with menu and recipes."}, {"response": 8, "author": "sociolingo", "date": "Sat, Jun  3, 2000 (10:34)", "body": "This is what we lived on in Scotland when we were penniless and hungry. I was taught it by the mum of hannah's school friend, and we seemed to get versions of it everywhere we went. It is delicious, very cheap and filling. Stovies potatoes 1 pint stock medium onion Left over vegetables and meat cubed, or preferably if you have the money - bacon Salt and pepper to season Peel and dice potatoes (half inch squares work best) Peel thinly and chop onion Saut\ufffd onion in large pan Add potatoes and stir round Add stock and salt and pepper bring to the boil Reduce heat and simmer for 20 minutes Add left over veg and meat cut into cubes Heat through and add thickening as necessary. Serve at once."}, {"response": 9, "author": "sociolingo", "date": "Sat, Jun  3, 2000 (10:38)", "body": "Here's another from those days: Speedy orange Cake 5 oz flour (1 1/4 Cup) 3 oz margarine (3.8.Cup) 1 Iablesppon orange juice 4 oz sugar (1/2 Cup) 2 eggs grated rind of 1 orange Put all ingredients in a bowl Stir gently until a softened cream. Pour into loaf tin Bake at 350 F (Gas mark 4) for 55 mins"}, {"response": 10, "author": "sociolingo", "date": "Sat, Jun  3, 2000 (10:39)", "body": "Sorry, the margarine above should read 3/8 Cup"}, {"response": 11, "author": "MarciaH", "date": "Sat, Jun  3, 2000 (21:13)", "body": "Thank you, Maggie! Nothing like a real Englishwoman posting her own recipes. Beats the Yank posting ones which come to me through email!"}, {"response": 12, "author": "sociolingo", "date": "Sun, Jun  4, 2000 (11:20)", "body": "Well, since I got all the books out to list for the other topic ..... I've got more somewhere - shall I post them? Trouble is it is very difficult to define just what is British cooking these days. Does my strawberry starter from yesterday count because I made it up and I'm British!!!?"}, {"response": 13, "author": "MarciaH", "date": "Sun, Jun  4, 2000 (16:57)", "body": "Indeed it does - Please Post! I would hope MarkG will do so as well."}, {"response": 14, "author": "MarciaH", "date": "Mon, Jun  5, 2000 (14:46)", "body": "Gromack Here's another rich Scottish sweet from the Lairds's Table. Ingredients: -500ml double cream -8 tablespoons whisky -4 tablespoons runny honey -8 tablespoons rolled oats -A few raspberries & mint leaves for decoration Method: -Put all rolled oats onto a dry (nonstick) omelette pan. -Using a wooden spoon, constantly stir them round over medium heat until they are roasted and golden brown. -Set aside to cool. -Beat together the cream, honey and whisky until the mixture starts to thicken. -Add in the roasted oats and continue to beat well until the mixture stands up in soft peaks. -To serve, arrange in attractive individual portion dishes. Decorate with raspberries and fresh mint leaves. - Frances Grant-Hutton"}, {"response": 15, "author": "sociolingo", "date": "Mon, Jun  5, 2000 (16:29)", "body": "Strawberry Yum (so called because Fiona kept saying it! I said she sounded like a Furby) large punnet of strawberries chopped small chopped up fruit of four pink grapefruit four mandarin oranges chopped up small lollo rosso lettuce (although any will do) Line sundae dishes with lettuce, and arrange well mixed fruit on top. It's as simple as that. Delicious!"}, {"response": 16, "author": "MarciaH", "date": "Mon, Jun  5, 2000 (18:52)", "body": "Ok, what's a prunnet? Have no clue."}, {"response": 17, "author": "MarciaH", "date": "Mon, Jun  5, 2000 (18:55)", "body": "Check these crei[pes I post - if any seem wrong or are really unpallatable, Please let us know!"}, {"response": 18, "author": "sociolingo", "date": "Tue, Jun  6, 2000 (04:26)", "body": "Sorry, must be a British thing!!!! GRIN A punnet is the container the strawberries come in and we buy them by the punnet rather than weight. I guess the one I used was about a pound in weight. Anyway, it was a lot of yummy strawberries!!!"}, {"response": 19, "author": "MarciaH", "date": "Fri, Jun  9, 2000 (21:25)", "body": "Melissa Tea Melissa Tea is a very popular fragrant tea made from the leaves of lemon balm. Excellent at night or if you are feeling stressed - instead of reaching for the coffee pot, try this tea. Here's how to make Melissa Tea Heat the teapot. Allow 1 heaped teaspoon crushed or dried lemon balm leaves per cup and pour over the boiling water. Leave for 5 minutes to infuse. Strain and drink while hot, a little honey may be added for sweetening. If you are feeling \"stressed out\" from a hard day at the office, etc., then add an extra spoon of dried leaves to the pot."}, {"response": 20, "author": "Ann", "date": "Fri, Jun  9, 2000 (21:58)", "body": "(What are you doing giving a baby a balm for, you want him to blow himself up with it?!!!)"}, {"response": 21, "author": "sociolingo", "date": "Sat, Jun 10, 2000 (02:14)", "body": "(anyone want any lemon balm??? It likes my garden so much it pop up everywhere!!! Now I need to make some Melissa tea to ease the stress of gardening .....)"}, {"response": 22, "author": "MarciaH", "date": "Sat, Jun 10, 2000 (20:34)", "body": "Not my writing in these British things I post - it is an email service. Should I delete it?"}, {"response": 23, "author": "sociolingo", "date": "Mon, Jun 12, 2000 (04:20)", "body": "delete what?"}, {"response": 24, "author": "MarciaH", "date": "Mon, Jun 12, 2000 (20:46)", "body": "Autumn objected to the Balm for babies but I cannot find the objectionable post."}, {"response": 25, "author": "sociolingo", "date": "Tue, Jun 13, 2000 (05:01)", "body": "oh"}, {"response": 26, "author": "MarciaH", "date": "Thu, Jun 15, 2000 (00:26)", "body": "Crepe Pancakes Ingredients: -225g plain flour -175ml water -pinch salt -4 free range eggs -385ml milk Place all ingredients in a blender. Blend thoroughly and leave in the fridge overnight. When you are ready to prepare the pancakes, add one tablespoon melted butter or oil to the mixture and mix. Take a clean griddle or large flat heavy frying pan. Put this over the heat and drop a little oil or butter on the surface. When warm, put a tablespoon of the mixture and drop onto the pan. Do not touch until bubbles rise to the surface, then, using a spatula, lift up the pancake and turn over onto the other side. The pancake is ready when it lifts off easily with a spatula. Place in rows on a clean tea cloth. Cover with another tea cloth. Serve spread with jam, rolled up, and a spoon of fresh cream on top. The pancakes may also be served sprinkled with brown sugar and a squeeze of fresh lemon juice, rolled up and served with or without a spoon of fresh cream. They are delicious either way. - Frances Grant-Hutton"}, {"response": 27, "author": "sociolingo", "date": "Fri, Jun 16, 2000 (09:36)", "body": "I couldn't resist commenting on this one (sorry Marcia) There are as many versions of this as there are cooks!! Here's the version my mum taught me: 2 eggs, 2 cups milk (no water), 2 T of oil beaten together, beat in to this 2/3 cup white flour and 1/2t salt to make a very runny batter. Done by hand with a fork in a large bowl, and ideally left to stand for an hour (although often I don't) I use an old cast iron skillet which has been well seasoned and is practically non-stick. I pour 1/4 cup batter into the skillet and tilt the pan until the batter covers most of the surface. I loosen the edges as it cooks, and when it slides around either toss it to turn it if I'm feeling brave or someone is watching(!) or use the spatula to turn it over. Our traditional family way of serving pancakes is to spread butter or margarine on it, either sprinkle sugar or spoon golden syrup on top of the margarine, (optionally) add mixed dried fuit, and (always) add freshly squeezed lemon to that. (I never serve it with cream or jam.) Then roll up and keep warm on a plate over a pan of boiling water until you have enough to serve everyone."}, {"response": 28, "author": "MarciaH", "date": "Fri, Jun 16, 2000 (23:00)", "body": "Maggie, Dear, I am counting on your corrections. These are from a subscription service unless I say otherwise. Please correct and comment!"}, {"response": 29, "author": "sociolingo", "date": "Sat, Jun 17, 2000 (03:22)", "body": "Well, it's not so much correcton as addition I think! *grin* As long as you don't think I'm invalidating what you post, it's more that it sparks off thoughts in me. I'll dig out some more of my own once I can clear the debris enough to find them!"}, {"response": 30, "author": "MarciaH", "date": "Sat, Jun 17, 2000 (17:16)", "body": "Never that. My sole purpose for posting these things on all of the conferences is to stimulate discussion and entice someone into the topic and they might just comment, too...*hopeful smile*"}, {"response": 31, "author": "sociolingo", "date": "Thu, Aug 31, 2000 (02:35)", "body": "Ok, I'm putting this in here as I'm British and I'm cooking it ... Another dinner party tonight - for 7 this time. Keeping it simple so I don't get panicky... starter: cantaloupe melon, possibly with strawberries Main course: chicken pieces casseroled in red wine sauce (from a can), broccoli, carrots, potatoes Sweet: Home made fruit salad - apples, pears, oranges, grapes, kiwi fruit, bananas, pineapple dig out the coffee machine and a bottle of Rose wine"}, {"response": 32, "author": "MarciaH", "date": "Thu, Aug 31, 2000 (16:58)", "body": "Sounds very tasty. What time did you say I was to appear? Have a large soft butter-pear Avocado to bring and some freshly made spinach dip!"}, {"response": 33, "author": "sprin5", "date": "Fri, Sep  1, 2000 (09:35)", "body": "Sounds wonderful Maggie, especially the fruit salad, what's Rose wine like?"}, {"response": 34, "author": "sociolingo", "date": "Fri, Sep  1, 2000 (12:05)", "body": "The fruit salad was really yummy, especially with strawberries piled on top and double cream......We're still enjoying it today as we made a HUGE bowl full. Rose wine is the 'pink' wine(said rosay). I just couldn't do the accent in this box!!! Actually we had the British white wine that we buy by the 3L box instead, and the rose is still in the fridge (I like it cold...)."}, {"response": 35, "author": "MarciaH", "date": "Fri, Sep  1, 2000 (18:58)", "body": "Ros\ufffd (Maggie, just hold down the alt button and push 0233 on the keypad. It is in your character map for things like \ufffd and such)"}, {"response": 36, "author": "sociolingo", "date": "Sat, Sep  2, 2000 (03:04)", "body": "yeah, I know, just couldn't remember the number...."}, {"response": 37, "author": "MarciaH", "date": "Mon, Sep  4, 2000 (13:28)", "body": "I hardly ever remember the number uless it is for the degres symbol because I use it the most..."}, {"response": 38, "author": "sociolingo", "date": "Wed, Sep 20, 2000 (16:12)", "body": "One of my favourite dinner party recipes ..we also call them Tipsy Chops and I put some cider in the stock instead of water .... Devon Chops http://englishculture.about.com/aboutuk/englishculture/library/bldevchop.htm A great autumn recipe from beautiful Devon A warming autumn recipe from the third largest of England's old counties. Cooking Time: 1 hour 20 minutes Oven: 180\ufffdC Serves 4 INGREDIENTS 4 large pork chops 2 medium-sized onions 8 medium-sized potatoes 4 cooking apples 100g Cheddar cheese 20g butter Seasoning COOKING INSTRUCTIONS Chop the onions into thin slices, blanch for 1-2 minutes and drain. Slice the potatoes and arrange a layer in a dish with the onions. Season, add sufficient stock to just cover and place in the oven for 30-40 minutes. Then, using a frying pan, brown the chops quickly in butter and add the potatoes. Quarter the apples and arrange around the chops. Deglaze the frying pan with the remaining stock and pour over chops. Sprinkle cheese over the dish and put a few extra dobs of butter around the dish - especially on the apples. Return to the oven for 30-35 minutes, brown and serve. food conference Main Menu"}]}, {"num": 65, "subject": "On The Grill", "response_count": 20, "posts": [{"response": 1, "author": "sprin5", "date": "Wed, May 24, 2000 (08:11)", "body": "I have two grills out by my pool at the North Austin house, one is a gas fired Coleman clear with a glass window in front (handy feature), and it's got three cooking levels inside. I have a few implements and I'm just getting in to the swing of the summer bbq season. The problem is scheduling, finding time with friends to do this. Friday seems to be the day or the weekend."}, {"response": 2, "author": "MarciaH", "date": "Wed, May 24, 2000 (12:52)", "body": "These posts were brought over from topic 55 Marcia Helpful Grill Accessories These items can help insure grilling success. -GRILL BRUSH: Buy a heavy metal brush with a scraper. A clean grill prevents sticking and the possibility of adding odd flavors to food. Don't forget to lightly oil the clean grill (with vegetable oil) before using. -TONGS: These are better to use than a fork. Forks pierce the food and can contribute to moisture loss, which can cause some dryness. -SPRAY OIL: This can also prevent foods from sticking. Spray the food, not the grill, to avoid dangerous flame-ups near the aerosol can. -CHIMNEY STARTER: Also called a Flue Starter. This tool lets you start charcoal using newspaper only. It prevents the possibility of adding a chemical taste to food. It also speeds up the lighting process. hungry spring Spray oil, somethign new to add to my bbq repetoire. Marcia Grilling Web Sites Access these sites for recipes, tips, and equipment information. http://www.barbecuebible.com This site offers recipes, cookbook reviews, tips, and the all-important \"The Ten BBQ Commandments\" (#1- Be Organized). http://www.Weberbbq.com The popular manufacturer of grills has a Web page that is a lot more than just a site promoting their products. Go to \"Weber Cookbook\" for a nice collection of recipes. hungry spring I'll check these out! I do need more organization, when I did that first bbq of the season I forgot bbq sauce! Not to mention pickles and mustard. I have these on hand now, at least. And I picked up one of those big flippers. Marcia I also have heavy suede leather gloves which go up to the elbow in case I have retrieve something out of the fiery furnace. I keep a list handy - but, I keep lists for everything! hungry spring (sprin5) * Tue, May 23, 2000 (15:52) * 1 lines Any ideas for barbecuing corn on the cob, I guess this is where your glove would come in handy? Marcia Yup! Wrap it in foil buttered. Stick it on the back where it won't be in the very hot area of the grill and let sit till the rest is finished cooking - about 1/2 hour. That's what we do. You do that with baking potatoes but they take a good deal longer - an hour or so in a hotter area. Squeeze the potatoes (with that glove on) to test for done-ness Marcia I thought of creating a On The Grill topic but it probably is too late... You can put the corn directly on the grate unwrapped, but it gets tough and is not the same...very chewy! hungry spring I use tin foil in the coals and it works great. Sure, why not an on the grill topic, it's never too late at spring, where we're timeless."}, {"response": 3, "author": "MarciaH", "date": "Wed, May 31, 2000 (01:17)", "body": "It's Summer! Time For A Barbecue! While your neighbor is over there with his beefy burgers on the grill, there's no need for you to feel left out. Enjoy the savory flavor and aroma of an outside barbecue by cooking up some delicious veggie Shish Kabob. This can be a great family party, a good way to let kids have fun with vegetables, and even a little self-determination as they select their favorite foods. Alternate the vegetables as you slide them down the sticks. If you want, make a few that are tilted a little heavier toward potatoes or tofu. A desert kabob can be all apples and pineapple. Don't worry if you make more than everyone can eat right then. The smoke-flavored, bite-sized veggies and tofu make incredible leftovers. It's also a good idea to put a few veggie hotdogs or burgers on the grill as well. Kids do get impatient when you have a barbecue and it's a good idea to have something simple and delicious for them to much on while the kabobs are cooking."}, {"response": 4, "author": "autumn", "date": "Fri, Jun  2, 2000 (14:43)", "body": "We have a gas grill but seldom use it. I don't know if it's the vegetarian thing or pure laziness. I personally don't even know how it works."}, {"response": 5, "author": "MarciaH", "date": "Fri, Jun  2, 2000 (19:11)", "body": "We have one big enough to roast an Ox and there are two of us. Been used twice. I have posted stuff in vegitarian and I also created a topic in Health with you in mind."}, {"response": 6, "author": "sociolingo", "date": "Sat, Jun  3, 2000 (05:23)", "body": "Just looked in here for the first time. I thought you meant grilled food like chops and stuff (indoors) but now realise you mean barbie food. Don't have one, never had. But we do have a little charcoal stove which house male uses to make African tea on. Theoretically you could use it to grill brochettes or kebabs but have never tried. My pet hate is barbie season when the neighbours fill the air with fumes and annoy me in the garden! When the houses are all back to back it's a pain and I have to bring the washing in. *grumble* *grumble*"}, {"response": 7, "author": "MarciaH", "date": "Sat, Jun  3, 2000 (21:06)", "body": "I understand. We get smoked out of our minds and yes, we smell like burnt grease when all is said and done. *frown*"}, {"response": 8, "author": "sociolingo", "date": "Sun, Jun  4, 2000 (11:26)", "body": "Not that I mind eating it you understand ..... Now when's Terry's next poolside one?"}, {"response": 9, "author": "sprin5", "date": "Sun, Jun  4, 2000 (14:24)", "body": "Proably in about 2 weeks, when I come out from the other side of a grueling work schedule."}, {"response": 10, "author": "MarciaH", "date": "Sun, Jun  4, 2000 (14:31)", "body": "Sounds like a rugged two weeks...be sure you eat well. Feed your mind and body, too. And, make sure you sleep once a day at the very least *grin* (I assume this is in regards to your horoscope?!) Take care, Terry!"}, {"response": 11, "author": "sprin5", "date": "Sun, Jun  4, 2000 (18:50)", "body": "I had three pretty good catered meals at work today."}, {"response": 12, "author": "MarciaH", "date": "Sun, Jun  4, 2000 (20:49)", "body": "Excellent - take care of Terry for us - we NEED you ! *hugs*"}, {"response": 13, "author": "sociolingo", "date": "Mon, Jun  5, 2000 (16:31)", "body": "Yup, HUG Terry."}, {"response": 14, "author": "MarciaH", "date": "Fri, Jun  9, 2000 (11:36)", "body": "'Roastin' Ears' You may have heard county folk refer to 'roastin' ears.' These are the ears of field corn, grown to produce corn meal or cattle feed, which are picked young before they begin to dry out and turn into grain. The tender ears are soaked in a tub of water with the shucks on for up to half an hour, then placed, as is, over the coals of a camp fire or barbecue grill. Rotate the cobs every few minutes to cook evenly and to keep from burning. Peel back the shucks and coat in butter if you dare! MMMMM!"}, {"response": 15, "author": "autumn", "date": "Sun, Jun 11, 2000 (14:41)", "body": "Grilled corn is delicious! And actually, I love the smells that come from my neighbors' grills."}, {"response": 16, "author": "MarciaH", "date": "Sun, Jun 11, 2000 (15:29)", "body": "So do I as soon as the fuel burns off. Kerosene gets to be an old thing very quickly! The ones I hate are the ones who burn the meat wrappers (plastic and really bad) when they are done!"}, {"response": 17, "author": "autumn", "date": "Mon, Jun 19, 2000 (21:27)", "body": "People use kerosene to power their grills? I had no idea. What's up with burning the garbage afterwards??"}, {"response": 18, "author": "MarciaH", "date": "Mon, Jun 19, 2000 (23:58)", "body": "Nope. more light lighter fluid....burning the foam and plastic wrap meat holders is due to shear laziness on the part of our neighbors. Oh, I should probably add that this lovely metropolis has no city garbage collection. It is all done either by the man of the house who does the rubbish runs or engages a private service to do it for them."}, {"response": 19, "author": "MarciaH", "date": "Thu, Jun 22, 2000 (15:28)", "body": "Retro-Burger Topping This mixture always reminds me of the old-style drive-in burger joints. Serves 4 2 cups Iceberg lettuce, medium chopped 1/4 cup Mayonnaise 3 Tablespoons Dill relish (or minced dill pickles) Mix all ingredients well. Allow to set for five minutes. Add on top of a cheeseburger or add on top of each burger on a triple-header (two beef patties and a three-way split bun). - Nick Sundberg"}, {"response": 20, "author": "MarciaH", "date": "Wed, Jul 12, 2000 (13:07)", "body": "Disposable Grill Cooking Products These two disposable items can help make your summer cookout easier. -HOT BAGS: Cook your whole meal in one step with this product. Basically it is a big heavy weight aluminum foil bag that seals. Add meats, vegetables, and seasonings in the bag and place it on the grill. Foods are kept moist and the cooking time is reduced. Clean up is a snap. Recipe suggestions are included. -GRILL SHEETS: These are the disposable version of the grill pan. Place these thick sheets of perforated foil of the hot grill. Top with any food (they are especially great for small items like shrimp or vegetables). The smoky taste of the coals is allowed in without losing food through the grates. This item will help keep your grill clean and can reduce \"flame-ups\" while cooking. food conference Main Menu"}]}, {"num": 66, "subject": "African food", "response_count": 21, "posts": [{"response": 1, "author": "sociolingo", "date": "Fri, Jun  9, 2000 (09:41)", "body": "Here is my favourite African recipe. You can vary the mustard and spices to suit your taste, but this really is a tasty chicken dish. Serve it on top of hot boiled rice. Chicken Yassa \ufffd from The Gambia (serves 4 people) Fry until crispy, then remove from skillet: 1/2/ cup oil (120 ml) 1 chicken cut into 4 combine separately and cook 10 minutes: 2 medium onions \ufffd shredded/cut thinly 2 medium onions \ufffd diced 4 heaped teaspoons mustard powder juice of 2 large lemons 2 cloves of garlic, crushed salt and pepper to taste Add to this cooked mixture: The cooked chicken pieces Chicken bouillon cube, crushed Water to make plenty of sauce Salt and pepper to taste I bay leaf Chilli pepper to taste Simmer for 1-1 \ufffd hours. Perfect rice combine in a pan and fry 2-3 mns: 1-2 tablespoons oil 2 tablespoons sliced onion (optional) Add and bring to the boil: 1 cup rice 2 cups boiling water 1/2 - 1 teaspoon salt Cover, turn heat very low and cook without stirring for 18-20 minutes"}, {"response": 2, "author": "MarciaH", "date": "Fri, Jun  9, 2000 (19:02)", "body": "Sounds delicious, but the real way to make perfect rice Hawaiian style is use the sticky kind and a rice cooker. Perfect every time - and delicious. I eat it several times a day..."}, {"response": 3, "author": "sociolingo", "date": "Sat, Jun 10, 2000 (02:10)", "body": "(I know, but this is how I make it in Africa!!!! Could not live without my pressure cookers) Try the chicken!"}, {"response": 4, "author": "MarciaH", "date": "Sat, Jun 10, 2000 (20:35)", "body": "I shall try the chicken. I heard there were lots of peanut sauces. Do you like them?"}, {"response": 5, "author": "autumn", "date": "Sun, Jun 11, 2000 (14:43)", "body": "Maggie--this is OT, but I just this day finished a book entitled Dear Exile . It's a collection of letters between two friends, one who lives in Kenya for the Peace Corps and one who lives in NYC. I thought about you! (although the \"recipes\" it contained overwhelmingly spoke of rancid goat...)"}, {"response": 6, "author": "MarciaH", "date": "Sun, Jun 11, 2000 (16:16)", "body": "Please spare us the rancid goat recipes... Terribly difficult to find here."}, {"response": 7, "author": "sociolingo", "date": "Mon, Jun 12, 2000 (04:10)", "body": "I'll dig you up the groundnut/peanut recipes! I had too much of it - they were the ONLY protein eaten by women in my village. Autumn somewhere in Travel:Namibia I think, and Travel:Gambia and springark:arachnids are some of my stories!!! Marcia, I'll only post here recipes that I think you'll find the ingredients for - that way I can nag you to try them!!!!!!"}, {"response": 8, "author": "sociolingo", "date": "Mon, Jun 12, 2000 (17:31)", "body": "OK here's the peanut recipe that we ate til I was sick of it! Domoda 1 kilo beef 250 grams peanut butter (smooth) 3 tablespoons tomato puree 1 large onion (chopped) 2 lemons (squeezed) 4 medium sized bitter tomato (optional) 8 medium size Okra 250 grams pumpkin 1 litre water half kilo rice salt & pepper to taste Cut meat into cubes Seal meat in hot fat and add tmato puree, water and seasonings Boil for 20 mins and reduce heat In another pan, boil bitter tomatoes, Okra, and Pumpkin until soft but not soggy, keep these warm Add other ingredients to the meat Bring to the boil for 10 mins stirring continuously to avoid sticking. Reduce heat and simmer gently for 45 mins Prepare boiled rice while stew is simmering. Serve sauce on the rice with the cooked vegetables on top."}, {"response": 9, "author": "MarciaH", "date": "Mon, Jun 12, 2000 (20:43)", "body": ""}, {"response": 10, "author": "sociolingo", "date": "Tue, Jun 13, 2000 (05:07)", "body": ""}, {"response": 11, "author": "autumn", "date": "Mon, Jun 19, 2000 (21:28)", "body": "We're all speechless!"}, {"response": 12, "author": "MarciaH", "date": "Mon, Jun 19, 2000 (23:54)", "body": "What happened to our posts??? Yapping up the wrong tree again?!"}, {"response": 13, "author": "autumn", "date": "Sat, Jun 24, 2000 (16:33)", "body": "har-dee-har-har!!"}, {"response": 14, "author": "sociolingo", "date": "Mon, Jun 26, 2000 (04:16)", "body": "Well, have you tried it yet???"}, {"response": 15, "author": "autumn", "date": "Sat, Jul  1, 2000 (23:03)", "body": "Sorry, vegetarian here."}, {"response": 16, "author": "MarciaH", "date": "Sat, Jul  1, 2000 (23:19)", "body": "vegetarian posted in topic 5"}, {"response": 17, "author": "sociolingo", "date": "Sun, Jul  2, 2000 (13:26)", "body": "African Recipes - The Congo Cookbook Here's a collection of simple, everyday recipes accompanied by observations about cooking and culture in tropical Africa. Designed by a former Peace Corps volunteer, the site is tastily illustrated with African motifs. http://www.geocities.com/congocookbook"}, {"response": 18, "author": "sociolingo", "date": "Sun, Jul  2, 2000 (13:51)", "body": "From http://www.geocities.com/congocookbook Green Tea with Mint from Western Africa Anyone who has visited Western African will associate Gunpowder tea with mid-day breaks and after-dinner visits. Gunpowder tea is Chinese green tea named for the way the tea leaves are rolled into small pellets, which look like old-fashioned gunpowder. The Chinese call it \"zucha\" (pearl) tea for the same reason. Rolling the tea leaves helps preserve the flavor; a desirable quality considering the tea's journey from Asia to Africa. Some Chinese green teas, called \"Moroccan style Tea\" or \"Moroccan Mint Tea\", come with mint already mixed in. What you need \uf0b7 Gunpowder tea (or any green tea), one teaspoon for each cup \uf0b7 cold water \uf0b7 fresh mint leaves \uf0b7 sugar to taste What you do \uf0b7 Bring the water to a near boil in a tea kettle or sauce pan. (Don't use water that has been boiling for any length of time.) Pour the water into a tea pot and add the tea, and then the mint leaves. Allow to the tea to steep only a few minutes. (Green teas should not be steeped as long as black teas.) Using a tea infuser is the best way to avoid letting the tea steep too long. \uf0b7 Serve immediately, with lots of sugar. The Western African style of serving involves holding the tea pot high above the table and pouring the hot tea at least twelve inches through the air into small glasses. (Glasses made of glass, not porcelain cups.) If the sugar is added to the pot, the tea is sometimes poured from the glasses back into the pot (before anyone has sipped) and the process is repeated. This mixes the sugar into the tea. Western Africans generally drink their tea very sweet. [Canvins use a small charcoal stove and a little red enamel teapot. We use little tea glasses about 3\" high and put half one of these glasses-full of tea into the teapot. Once the water is boiling add a full glass of sugar. Thoroughly boil until sugar is dissolved. The tea is poured from about 12\" over the glasses into one glass and then back into the pot several times to help mix the sugar. When it is thoroughly mixed the tea is divided amongst usually four glasses. If there are more than four drinkers, less tea is poured into each glass. Once a drinker has finished his tea the glass is replenished for somebody else. The tea is boiled up a second time with another glass full of sugar (but no more tea) and fresh water (filling the tea pot) repeating the whole process and then the tea is boiled a third time with another glass of sugar and more fresh water. The first cup is quite bitter, the second cup less so, and the third cup very sweet. Women only drink the thrid cup.] Depending on whether you are British or not, you may wish to make an iced-tea beverage. (Iced green tea is very good, though this is not the African way). The best way to make iced-tea is to follow this recipe and then pour the hot tea over enough ice to chill it thoroughly (do not use a glass pitcher: the suddenly changing temperature could shatter it), then place the iced tea in the refrigerator. Placing hot tea in the refrigerator without icing it first will make the tea cloudy."}, {"response": 19, "author": "sociolingo", "date": "Fri, Sep  1, 2000 (03:16)", "body": "African Foods http://africancultures.about.com/culture/africancultures/library/weekly/aa052900a.htm (05/29/00) Africa's cuisine is as rich and diverse as any continent in the world. In fact, since ancient history Africa has been the source for trade in spices. Alexandria, Egypt, was the world's leading spice trading center, and Zanzibar, Marrakech and Timbuktu were important points of exchange for spices. The earliest accounts by European voyagers marveled over the abundance and variety of indigenous foods of Africa. African cooking is as varied as the landscape. Topography and climates have spawned distinct cuisines from the spicy, savory stews of North and West Africa to the soothing porridges and fiery curries of East and Southern Africa. By necessity and tradition, Africans employ minimally processed grains, locally grown, vine-ripened fruits and vegetables, fresh herbs and hand-pounded spices, dairy products and meats from free-range animals, and seafood caught the same day. African influences on the cuisine of the southern United States are pervasive. Peanuts, rice, okra, yams, sesame and cumin are among the foods and flavorings brought to colonial America by African slaves. The words gumbo, nyami (from which the word \"yam\" derives) and banana are all African words. The opening of African restaurants in major cities in North America have contributed to a growing awareness of Africa's ways of eating, as well as the increase in the publishing of African cookbooks. To get you started cooking West African-style, here is a cookbook I highly recommend: I had the pleasure of receiving a review copy of South of the Sahara: Traditional Cooking from the Lands of West Africa authored by Elizabeth A. Jackson, and published by Fantail. Ms. Jackson was born in Nigeria where she lived for 16 years before returning to the United States with her missionary parents. Her book recalls the exotic foods she remembered from her childhood. She painstakingly recreated over 100 authentic West African recipes, including beverages, appetizers, soups, entrees, side dishes, and desserts. There are detailed instructions for preparing foods unfamiliar to Westerners and full-color photographs of finished dishes. You will also find brief introductions to West African countries and Hausa proverbs at the beginning of each section, and sources for West African foods and a glossary of tropical foods at the end. The recipes are easy to follow and, but for a few exceptions, most of the ingredients called for are those commonly found in your local grocery store."}, {"response": 20, "author": "Carys", "date": "Sat, Oct 14, 2000 (10:28)", "body": "Your quip, \"I'll dig you up the groundnut/peanut recipes!\" was very funny. The beef and peanut recipe you posted looks really interesting. I'm going to print it out. My husband could be talked into giving it a try -- once I do the metric conversions into American style measures. He cooks better than I do. He actually enjoys cooking. I think that's because he's half Italian and in Mediterranean cultures it seems that knowing how to cook is something of macho thing."}, {"response": 21, "author": "sociolingo", "date": "Sat, Oct 14, 2000 (16:23)", "body": "great ..I hope you like it!!! We did the African tea ceremony for a youth group quite recently ...and I took a huge bag of all our clothes and they dressed up and had a great time ... Tomorrow is our 'valedictory' service ('goodbye) at church ..the whole family are going in African clothes...including the boyfriends! food conference Main Menu"}]}, {"num": 67, "subject": "Ethinic Food of America", "response_count": 6, "posts": [{"response": 1, "author": "autumn", "date": "Sun, Jun 11, 2000 (14:43)", "body": "Ahh! What a great topic, Marcia!"}, {"response": 2, "author": "MarciaH", "date": "Sun, Jun 11, 2000 (15:22)", "body": "Thanks for saying so. I'm waiting for Maggie to post the Navajo bread recipe. I'd like to try it."}, {"response": 3, "author": "MarciaH", "date": "Sun, Jun 11, 2000 (15:26)", "body": "Oh, and I know I spelt this wrong - it was a very bad week but a good idea so I left it. I can see my mentor shaking his head in dismay. Two messed-up conference topics in HIS conferences the same week...Sorry!"}, {"response": 4, "author": "sociolingo", "date": "Mon, Jun 12, 2000 (04:17)", "body": "OK, sorry for the wait!! Here it is: Navajo Fry Bread sift together 4 1/2 cups flour (plain) 1/2 teaspoon salt 2 teaspoons baking powder Stir in 1 1/2 cups water 1/2 cup milk Knead, and cut into circles 5 inches in diameter. Make a small hole in the centre of each. Fry in several inches of hot oil. dough will puff and bubble. turn when goldne brown. Drain and serve hot plain or with sauce or syrup."}, {"response": 5, "author": "MarciaH", "date": "Mon, Jun 12, 2000 (20:36)", "body": "Does the turn out to be pliable enough to wrap into something resembling a tube into which you can stuff good things like they do with Mexican food?"}, {"response": 6, "author": "sociolingo", "date": "Tue, Jun 13, 2000 (05:23)", "body": "I guess you could, never thought of it. I think the hole is necessary because of how it puffs. You should'nt make them too thick either or they don't cook properly all through. We lived on this as our main bread during a stay in a village in Cameroon. food conference Main Menu"}]}, {"num": 68, "subject": "Frozen foods", "response_count": 0, "posts": []}, {"num": 69, "subject": "mango", "response_count": 11, "posts": [{"response": 1, "author": "terry", "date": "Sat, Jul 14, 2001 (09:28)", "body": "No can have!"}, {"response": 2, "author": "terry", "date": "Sat, Jul 14, 2001 (09:28)", "body": "You want this inside out mango?"}, {"response": 3, "author": "terry", "date": "Sat, Jul 14, 2001 (09:28)", "body": "No can have."}, {"response": 4, "author": "MarciaH", "date": "Sat, Jul 14, 2001 (16:10)", "body": "Terry, this must mean you are also highly allergic to poison ivy. I love mangoes - they would be my forbidden fruit if I were the Divine Creater. Oh, in case you cared, Food Topic 53 is my mango topic created 2 years ago!"}, {"response": 5, "author": "terry", "date": "Sat, Jul 14, 2001 (17:50)", "body": "I care! I should have looked."}, {"response": 6, "author": "MarciaH", "date": "Sat, Jul 14, 2001 (19:06)", "body": "This conference is worse than Geo. I have to go look at what I have already done before I make a new topic! Somewhere I read that was what I was supposed to do *grin* You are forgiven especially if you are using that teeny little palm top to browse! Have fun, Terry. Not too much real business and watch out for the crazy drivers."}, {"response": 7, "author": "wolf", "date": "Sat, Jul 14, 2001 (20:27)", "body": "that mango looks really good!"}, {"response": 8, "author": "wolf", "date": "Sat, Jul 14, 2001 (20:27)", "body": "(i would make chocolate the forbidden food so i could have it all to myself and a few close friends!!)"}, {"response": 9, "author": "MarciaH", "date": "Sat, Jul 14, 2001 (23:21)", "body": "Mmmmm... Chocolate (the dark kind) and mango... totally decadent!"}, {"response": 10, "author": "terry", "date": "Sun, Jul 15, 2001 (13:10)", "body": "Back home again!"}, {"response": 11, "author": "autumn", "date": "Thu, Jul 19, 2001 (19:49)", "body": "Welcome back!! food conference Main Menu"}]}, {"num": 70, "subject": "Desserts", "response_count": 10, "posts": [{"response": 1, "author": "MarciaH", "date": "Sun, Sep  9, 2001 (19:31)", "body": "The recipe which inspired this topic - from John of Volos, Greece: Galaktoboureko (Milk Pie) You need: 1) 6-8 Eggs 2) 1 cup Sugar 3) 1 1/2 cups (or cream of wheat, or rice flour) Semolina 4) 7 cups Milk 5) grated peel Lemon 6) 3 tablespoons Butter 7) 1 1/2 lbs Phyllo (pastry sheets) 8) 3/4 cup melted Butter Syrup: 9) 2 cups Sugar 10) 1 cup Water 11) 1 tablespoon juice Lemon Preparation Beat the eggs with the sugar until thick. Add semolina, milk and flavouring. (My wife adds and enough small pieces of walnuts). Cook over a low heat until mixture thickens stirring continuously. Remove from heat; add 3 tablespoons butter. Butter a baking pan and lay 2/3 of pastry sheets, brushing each sheet with melted butter. The edges of the pastry sheets should come up above the yop of the pan. Spread milk mixture over pastry sheets and turn in the edges of the phyllo over the cream. Cover with remaining pastry sheets, brushing each with melted butter. Pour any remaining butter over top. Cut through the first 3 pastry sheets in 3 inch squares and sprinkle with water. Bake in a moderate oven for 45 minutes or until the pastry sheets is golden brown. Allow to cool. Boil the sugar, water and lemon juice for 5 minutes. Pour lukewarm syrup over \"galaktoboureko\". Cool before serving."}, {"response": 2, "author": "MarciaH", "date": "Sun, Sep  9, 2001 (20:07)", "body": "I like the way this sounds. Have no idea how it tastes: Erupting Volcano Cake 6 ea 8\" baked round cakes Brown & green Frosting 1 Fresh egg w/shell scrubbed 1 sm Juice glass or 1 1/2 Inch cookie cutter 2 - 3 drops red food color 1 1/2 ts Sugar 1/4 lb Dry ice Aluminum foil 1 - 2 oz hot tap water Make six 8\" round cakes using your favorite mix or buy cakes from a bakery. Buy two or three dollars worth of dry ice from an ice cream store the day you will need it. Keep the dry ice in freezer. Be sure to handle the dry ice with gloves or tongs just to be safe. If your ice cream store doesn't have dry ice just look in your local Yellow Pages telephone directory under \"Dry Ice\". Now use your juice glass or cookie cutter and cut out a hole in the center or the top two layers of cake. This hole will form a well in the center of the cake and hide the special effect. Now construct the Volcano cake, round pyramid style, on a cake platter or large dish. Trim each layer into seccessively smaller rounds and stack and frost them into mountain shape using the last two layers with the holes as its top. With a small piece of aluminum foil, line the well in the center of the volcano cake. Use the juice glass as a mold and form foil around the glass. Now frost the cake, smoothing out the small step-like ledges. Use chocolate frosting for the whole cake first. Then use green frosting as highlights around the mountain to resemble vegetation. When you are ready to serve the cake, make the \"lava\". Separate the cleaned egg and discard the yolk. Put the egg white in a small mixing bowl with 1 1/2 teaspoons sugar and 2-3 drops red food coloring. Beat until the egg white starts to thicken. You don't want stiff peaks to form, just a thick, foamy texture. Now place two or three small chunks of the dry ice into the foil-lined well of the cake and pour in the red egg mixture. Nothing much will happen yet. Now fill your juice glass with hot tap water and take the Volcano Cake and water to the table where yyour guests are. When you are ready to produce the Special Effect, simply pour one or two ounces of the hot water into the egg and dry ice mixture and your realistic Volcano Cake will erupt large quantities or orange, foamy \"lava\" and white \"smoke\" for several minutes while you serve your delighted guests pieces of genuine Erupting Volcano Cake. Alternate Foam Generating Technique: If you can't find dry ice in your area, you can still produce the foaming \"Lava\" effect. There will be no smoke, but you will have plenty of foamy lava. You will need a small, short juice glass or a shot glass that will fit snugly in the center of the Volcano Cake (a glass 3\" tall and 1 1/2\" in diameter would be perfect). You will also need one small box of Jell-o, one small bottle lemon juice and 1 tablespoon of bicarbonate of soda. Make Jell-o according to package directions. Let cool 15 minutes. When jello is still (not hot), fill juice glass 1/2 full with the warm jello. Pour in enough lemon juice so that the glass is almost full, or about 1/2\" from the top. Place glass down into hole in the cake so lip of glass is flush with top of cake. You are now ready to produce the effect. When ready, put 1 tablespoon of bicarbonate of soda into the glass and briefly stir (1-2 seconds). Jello foam will immediately pour out the top of the glass and flow down the sides of the cake. from http://www.runet.edu/~cpf-clb/evc.html"}, {"response": 3, "author": "MarciaH", "date": "Wed, Dec 12, 2001 (18:25)", "body": "Kourambiethes (Greek Christmas Sweets) Description/Notes: These delightful little sugar coated biscuits have a delicious brandy, cinnamon and almond flavour. They are the traditional Christmas sweets in Greece where it is customary to prepare them in every home although they are now to be found in most Greek cakeshops and supermarkets during the festivities Ingredients: 16 fl. oz. (450 ml.) olive oil 4 oz. (125g) sugar 1 whole egg and 1 yolk 1 tbsp. ground cinnamon 4 tbsps brandy 4 oz. (125g) almonds, roasted and coarsely ground 1 lb. (450g) flour icing suagar for coating Cooking Instructions: 1.Pour the olive oil into a large bowl and beat in the sugar 2.Add the eggs, almonds, cinnamon, almonds and brandy and beat again 3.Carefully add the flour until the dough is a soft consistency that will not stick to your hands 4.Divide the dough into pieces the size of a walnut and shape kourambiethes into rounds, oblongs and ovals 5.Place on an oiled baking sheet and bake in a pre-heated oven at 350F, Gas Mark 4, 180C for 15-20 minutes 6.Allow to cool a little then sift icing sugar over them, covering them completely http://www.hookerycookery.com/xmas034.htm"}, {"response": 4, "author": "MarciaH", "date": "Wed, Dec 12, 2001 (18:27)", "body": "Olive oil in cookies!!! I can't imagine that. However, I will discover what it is all about as soon as I can find olive oil from Greece. Mine is from Italy since was not purchased by me. Wonder what kind of Brandy..."}, {"response": 5, "author": "MarciaH", "date": "Wed, Dec 12, 2001 (18:30)", "body": "Christmas Recipes Chestnut Soup - What better way to start your Christmas dinner than with this seasonal chestnut soup Salmon Mousse with Avocado - Why not give good old prawn cocktail a miss this year and impress with this succulent salmon mousse and avocado Roast Goose - rich and scrumptious roast goose, the only bird that can claim to be true Christmas fare Honey Roast Duck with Port and Orange Sauce - Much richer in flavour than turkey and not as 'gamey' as a goose, roast duck is a delicious alternative when served with this port and orange sauce Roast Pheasant with Wine Sauce - To appreciate the distinctive flavour of this dish you must first hang the birds for a week before plucking to tenderise and flavour the meat; delicious served with game chips Game Chips - Thinly sliced potato rounds deep fried to accompany your roast game fowl Roast Partridge on a bed of Liver Pate - Crisp and succulent partridge served on a bed of liver pate and garnished with watercress and fried breadcrumbs. Delicious! Plum Pudding (1) - You can make this delicious fruity pudding well in advance of the festive season and store or freeze it for your convenience Traditional Roast Turkey with Festive Stuffing - celebrate the family meal of the year with this succulent roast turkey and festive savoury stuffing Festive Stuffing - A sausagemeat stuffing with a delightful added bonus of celery and spinach Glazed Chestnuts - A simple yet striking accompaniment to adorn the festive turkey; best served when not serving a chestnut stuffing Bread Sauce - Yet another recipe that proves that packet sauce is no substitute for the real thing; this version of bread sauce has a delicious subtle flavour of bay leaf and cloves Cranberry Chutney - Boxing-day would not be complete without this delectable chutney to accompany the cold turkey Good-bye Turkey Curry - Say a final farewell to your festive bird with this super fruity curry recipe Roast Sirloin of Beef with Horseradish Cream - Roast beef has been served on the Christmas table centuries before the supermarkets decreed that turkey was the traditional Yuletide fare; succulent roast sirloin makes a welcome change from that most over-hyped of Christmas birds Roast Loin of Pork with Prune and Apple Stuffing - Succulent roast pork with a tasty stuffing and terrific crackling Vegetarian Christmas Roast - A scrumptious Christmas nut roast that will suit most vegetarians. Serve with brussels sprouts and cranberry sauce to make this a truly memorable meal. Chestnut Loaf - For a really delicious alternative Christmas meal, serve thick slices of this chestnut loaf with red cabbage, sprouts and roast potatoes. Great for vegetarians and non-vegetarians alike Festive Salad - A tasty, yet diet conscious salad that will come as a welcome relief to many an abused digestive system over the celebrations; will keep for several days if stored and refrigerated in an air-tight container Savoury Cheese Nibbbles - Scrumptious savoury nibbles that will delight your party guests; hide a few as a treat for when they've all gone home Chicken and Mushroom Vol-au-vent - An equally delicious supper or party dish you can serve hot or cold; the little extra effort needed in making this dish will more than compensate for it's vastly superior flavour to the cardboardy tasting ready-made alternative Party Sausage Rolls - Don't forget to serve these tasty nibbles at your party; it's just not Christmas without the trusty sausage roll lurking somewhere amongst the festive fancies Festive Omelette with Brandy and Mincemeat - Set alight this delicious omelette for a scintillating climax to a festive candlelight dinner; you'll find it's much more romantic than plum pudding! Little Christmas Puddings - These light and fruity puddings that can be cooked in small bowls or teacups are ideal for individual servings or as presents for elderly or single people Traditional Sherry Trifle - Treat your family and friends to this superb traditional boozy trifle full of sherry, raspberries and cream. Forget about counting calories until the New Year! Mince Pies with Shortcrust Pastry - A no-nonsense recipe for mince pies, ideal for entertaining unexpected guests at the festive season Christmas Cake - A super Christmas fruit cake, enriched with brandy, that is best made in early November Almond Paste - Cover your Christmas cake with this almond paste at least acouple of days before adding the royal icing or the almond oil may discolour the icing Royal Icing - A lovely icing that's the ideal topping for your Christmas cake prior to your decorations Syllabub - An enchanting creamy, lemon and sherry dessert that can be made well in advance, the perfect finale to a festive dinner party Claret Cup - Excellent drink to welcome your guests over the festive season Mulled Wine - A wonderful combination of wine, sherry and cinnamon with a honey flavour traditionally served hot; an inexpensive wine will work just as well for this drink Egg Nog - Golden ye"}, {"response": 6, "author": "MarciaH", "date": "Mon, Feb 25, 2002 (00:55)", "body": "Greek pastry made before Lent: Kaltsounia Ingredients: Pastry: 1 cup oil 1 glass water Juice of 1 lemon Salt 1 kilo flour Filling: 1 1/2 kilos mezithra cheese 3 eggs Salt Sesame seeds 1 egg yolk for glazing Mix the oil with the lemon juice, add a little salt. Add the flour little by little until a manageable dough is formed. Roll out the dough into a sheet of medium thickness. Cut it into rounds with the rim of a glass. Prepare the filling by combining the cheese with the three eggs and some salt. Fill each round of dough with this mixture, then fold over the pieces into half moon shapes. Pinch the edges of the pastry with the fingers to close well. Brush each round with the egg yolk and sprinkle sesame seeds over them. Bake in a preheated oven of 175C/350F for about 30 minutes."}, {"response": 7, "author": "MarciaH", "date": "Mon, Feb 25, 2002 (00:57)", "body": "I think the above is not dessert - there are no honey and almonds in it."}, {"response": 8, "author": "MarciaH", "date": "Tue, Mar 12, 2002 (14:46)", "body": "Cheesecake no-bake cake By The Associated Press This Strawberry Cheesecake in a Glass looks inviting, with layers of fruit, cream cheese and crumbly top colorfully visible, perhaps under a garnish of more berries and a tiny sprig of mint. The content in calories and fat is not too great, since the recipe calls for light cream cheese and skim milk. And it's a no-bake \"cake.\" STRAWBERRY CHEESECAKE IN A GLASS 1 pint basket strawberries, stemmed and sliced 3 Tbsps. currant jelly or 2 Tbsps. sugar 8 oz. light cream cheese, softened 3 Tbsps. skim milk 2 Tbsps. lemon juice 2 Tbsps. sugar 1 cup light whipped topping 1 cup graham cracker crumbs In bowl, toss strawberries with jelly or sugar; cover and set aside. In mixer bowl, beat cheese, milk, juice and sugar until smooth; fold in whipped topping. Spoon 2 tablespoons crumbs into each of four 8- to 10-ounce stemmed glasses; top each with about 1/4 cup of the strawberries, 1/2 cup of the cream cheese mixture, then the remaining crumbs and strawberries, dividing equally. Serve immediately or cover and refrigerate up to 6 hours. Makes 4 servings. Nutrition facts per serving: 365 cals., 14 g fat, 27 mg cholesterol, 478 mg sodium, 48 g carbo., 3 g fiber, 9 g pro. Recipe from: California Strawberry Commission. http://www.dnj.com/dnjtoday/1998/04/22/food.html"}, {"response": 9, "author": "CherylB", "date": "Wed, Apr 18, 2007 (09:11)", "body": "This recipe is from Bon App\ufffdtit magazine. It does taste very much like carrot cake and you can replace the parsnips with carrots or turnips (yes, turnips). Parsnip Space Cake with Ginger Cream Cheese Frosting 1 1/2 cups all purpose flour 1 cup sugar 2 teaspoons grated peeled fresh ginger 2 teaspoons baking powder 1 1/4 teaspoons ground cinnamon 3/4 teaspoon plus 1/8 teaspoon salt 3/4 teaspoon ground nutmeg 3/4 teaspoon ground allspice 1 teaspoon ground cloves 3 large eggs 1/2 cup canola oil or vegetable oil 1/2 cup whole milk 1 1/2 teaspoons vanilla extract, divided 2 cups (packed) shredded peeled parsnips (about 3 large) 1/2 cup walnuts, toasted, chopped 4 ounces cream cheese, room temperature 2 tablespoons butter, room temperature 2 teaspoons grated peeled fresh ginger 3 cups (about 12 ounces) powdered sugar Preheat oven to 350\ufffdF. Butter and flour 13x9x2-inch baking pan. Combine flour, sugar, ground ginger, baking powder, cinnamon, 3/4 teaspoon salt, nutmeg, allspice, and cloves in large bowl; whisk to combine. Whisk eggs, oil, milk, and 1 teaspoon vanilla in medium bowl to combine. Pour egg mixture over dry ingredients; stir until just combined. Stir in parsnips and walnuts. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack. Beat cream cheese and butter in large bowl until smooth. Beat in fresh ginger and remaining 1/8 teaspoon salt and 1/2 teaspoon vanilla. Gradually add powdered sugar and beat until frosting is smooth. Spread over cake. (Can be prepared 1 day ahead. Cover and chill.)"}, {"response": 10, "author": "CherylB", "date": "Mon, Apr 30, 2007 (07:45)", "body": "Er, make that previous recipe Parsnip Spice Cake with Ginger Cream Cheese Frosting. I must've been in space that day. Yikes! food conference Main Menu Thanks!"}]}, {"num": 71, "subject": "Safety Alerts for Food Product Recalls", "response_count": 14, "posts": [{"response": 1, "author": "MarciaH", "date": "Fri, Dec 28, 2001 (19:12)", "body": "Today's Recalls ~~~~~~~~~~~~~~~ New York Firm Has Recalled Canned Corned Beef Reason: May contain edible or inedible beef by-products that are not declared on the labels. Distribution: Nationwide, Puerto Rico and Guam. http://www.safetyalerts.com/recall/f/014/f45594.htm Read Article New Jersey Import Firm Has Recalled Canned Corned Beef Reason: May contain edible or inedible beef by-products that are not declared on the labels. Distribution: Nationwide. http://www.safetyalerts.com/recall/f/014/f45596.htm Read Article New Jersey Import Firm Has Recalled Canned Corned Beef Reason: May contain edible or inedible beef by-products that are not declared on the labels. Distribution: Florida, Ohio, Tennessee, and Virginia. http://www.safetyalerts.com/recall/f/014/f45600.htm Read Article Arctic Cat Has Recalled All-Terrain Vehicles Reason: The unexpected loss of fluid can cause the brakes to fail. Distribution: Nationwide. http://www.safetyalerts.com/recall/p/014/01372.htm Read Article New Jersey Import Firm Has Recalled Canned Corned Beef Reason: May contain edible or inedible beef by-products that are not declared on the label. Distribution: CT, MA, NJ and New York. http://www.safetyalerts.com/recall/f/014/f45602.htm Read Article"}, {"response": 2, "author": "MarciaH", "date": "Fri, Jan  4, 2002 (18:54)", "body": "Today's Recalls ~~~~~~~~~~~~~~~ Ohio Firm Has Recalled Ham Products Reason: May be contaminated with non-food foreign material. Distribution: Ohio. http://www.safetyalerts.com/recall/f/014/f45622.htm Read Article"}, {"response": 3, "author": "autumn", "date": "Mon, Jan  7, 2002 (14:22)", "body": "Ewwwww!!!!!!!!!!!"}, {"response": 4, "author": "MarciaH", "date": "Mon, Jan  7, 2002 (14:34)", "body": "Should I cease and desist? I thought it better to know before eating it than after..."}, {"response": 5, "author": "autumn", "date": "Tue, Jan  8, 2002 (14:48)", "body": "LOL!"}, {"response": 6, "author": "MarciaH", "date": "Wed, Jan  9, 2002 (19:36)", "body": "PRODUCT ALERT!!!! One of our registrants has called our attention to a novelty product called \ufffdCandy Sprays\ufffd targeted at children and sold from counter displays. This product is similar in appearance to small spray containers targeted at adults containing breath freshener or perfume. The \ufffdCandy Sprays\ufffd container utilizes the same type of spray nozzle as a can of spray paint or other inexpensive sprayed product. The nozzle is merely pushed onto the top of a tube, and the finger pushes this \ufffdbutton\ufffd down allowing liquid inside to spray out of the hole in the side of the nozzle. This \ufffdbutton\ufffd spray nozzle might come off in a child\ufffds mouth. Our registrant was able to retrieve the nozzle before the choking incident had a more serious result. In a conversation with Keith Taylor, CEO of Pavalor Merchandising Company, the \ufffdCandy Sprays\ufffd supplier, he expressed his sincere concern for all children that might use novelty items containing candy without adequate parental supervision. \ufffdThe label requires parental supervision, and meets all requirements for this type of product. But I want to do all that I can to revise the labeling to create additional parental awareness of potential misuse. I realize the additional warnings will hurt sales, but that\ufffds better than just one injury\ufffd. This information is provided by SafetyAlerts to call your attention to a product that requires constant supervision to prevent serious injury or death. The link to the article follows: AOL Link http://www.safetyalerts.com/t/g/candyspray.htm William Knegendorf, President"}, {"response": 7, "author": "MarciaH", "date": "Sat, Jan 12, 2002 (19:59)", "body": "Today's Recalls ~~~~~~~~~~~~~~~ Cape May Foods Has Recalled Chopped Clams Reason: It has the potential to be contaminated with Clostridium botulinum. Distribution: Northeast states. http://www.safetyalerts.com/recall/f/014/f45632.htm Read Article"}, {"response": 8, "author": "MarciaH", "date": "Sat, Jan 12, 2002 (20:37)", "body": "++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Internet ScamBuster's Top 10 Scams for 2001 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 10. Herbal Viagra This is really a whole category of scams, relating to the sale of medical or \"alternative\" medical treatments online. Usually using spam to get to the \"customer.\" If you're lucky, these products will do nothing at all. Some of them are seriously dangerous by themselves. They promise cures for life threatening illnesses, causing those who buy the promise to delay proper medical treatment, sometimes past the point where it would have helped. Talk to your doctor or pharmacist before buying into any of these nostrums. It'll save you a lot of headaches and heartache later. Folks, consider this: If you wouldn't trust a spammer to handle your money, why would you take medical advice from them??? 9. Internet Investigator \"Be the first kid on your block to know all the dirty secrets your neighbors are hiding! Find out what your prospective mate has hidden in his past! Find the lost city of Atlantis! Find your lost remote!\" This one is more an annoyance than a real problem. It serves as a great example of the pure hype that you should watch out for in online advertising. Filled with promises of secret knowledge that's not available to anyone else, it delivers nothing more than a list of places you can pay to search for information. It's the perfect example of a pitch that's not quite a scam -- but clearly misleads in its promise. Ask yourself this: If this stuff was as easy as the ads make it out to be, wouldn't you see these \"secret techniques\" in magazines and on TV? 8. Pump and Dump You've probably gotten these. The subject line or first part of the email says that this is \"Highly confidential information.\" This scam is based on touting \"advance information\" on specific stocks in an attempt to drive up the price past its true worth, so the promoters can sell at the higher price. They pump it up, and then dump it. Hence the name. This is generally illegal. And certainly a bad way to get investment advice... Ask yourself: If it's so confidential, why are they spamming it to millions of people? 7. Credit Scams There are all sorts of these that prey on the desires of people to repair or establish credit. The worst are the alleged credit repair services. They promise to help you to remove accurate but negative information from your credit record, or to show you how to get a federal Employer ID Number, usually in very questionable fashion. Not only do these techniques not work, they can get you in deep trouble for committing fraud. You're not going to fix your credit while you're in jail. As far as easy credit, guaranteed approval credit cards, and home equity loans that don't require equity in your home... forget it. Easy credit is very expensive, with rates far over the norm. \"Services\" selling \"access to the lenders that will approve your loan\" don't guarantee anything. You're going to have to go through the same approval process with these lenders as with your local bank. This one should be obvious: Cheap money? From a BANK??? 6. Auction Antics You can get a lot of terrific deals through online auctions, but you need to be careful. Before buying anything that seems too cheap, or that shouldn't be on an auction site at all, ask questions. Look at the seller's feedback rating and comments. You'll get a lot of clues from that. Check the retail price of the merchandise. If it's new merchandise, you can probably expect to pay 1/2 to 2/3 of retail, even at auction. Avoid sellers with email addresses at free services like Hotmail or Yahoo unless they have really extensive positive feedback. And check out some of that feedback to make sure it's real... Whenever possible, pay with a credit card, and check the merchandise carefully as soon as it comes in. If it's not as represented, or it doesn't arrive, contact your credit card company to correct the problem. Remember the old story of the fellow who raffled off a brand new Lincoln at a small town carnival? Tickets were $1 each, and everyone figured they had a good chance. He sold a lot of tickets, and, as promised, he delivered a brand new Lincoln... penny. For more on auction fraud, you can check out the issue of Internet ScamBusters called \"Online Auctions: Deals or Steals\" at: http://www.scambusters.org/Scambusters43.html 5. Chain Letters \"Add your name to position X, move the name in position Y to position Z, send 200 copies of this letter to your closest personal friends, and very soon you'll have no personal friends left!\" Don't believe the claims about legitimacy, folks. These things are illegal, immoral, and probably fattening. 4. Viruses Get a good anti-virus program, keep it updated, and keep it running. Huh? What are viruses doing in the ranks of scams? They're actually among the more clever of scams, if you think about it. Deceptive subject lines, hidden code that causes you to spread them "}, {"response": 9, "author": "terry", "date": "Sun, Jan 13, 2002 (05:58)", "body": "They're comin' atch' all which ways. The WTC Scams are abominable. scambusters.org is doing a good service. Now, If I could just figure out hoe to block those insidious virus emails from Hausmann. Don't open anything from Huasmann, DELETE IT as soon as you see it. I delete this stuff on our server before it ever gets to Outlook or someplace where it could unleash it's poison."}, {"response": 10, "author": "MarciaH", "date": "Thu, Jan 17, 2002 (00:27)", "body": "Here's one for you, Terry! (nothing is worse than one who tries to reap riches off of others' misery.Leeches of the worst sort are those who perpetrate WTC fraud.) Texas Establishment Recalls Beef And Pork Products Reason: May be contaminated with Listeria monocytogenes. Distribution: Houston, Texas. http://www.safetyalerts.com/recall/f/02/f0000022.htm Read Article Walong Marketing Has Recalled \ufffdMini Jelly Snack Cups\ufffd Reason: Product presents a choking hazard. Distribution: Nationwide and internationally. http://www.safetyalerts.com/recall/f/02/f0000018.htm Read Article"}, {"response": 11, "author": "MarciaH", "date": "Fri, Jan 18, 2002 (00:44)", "body": "Today's Recalls ~~~~~~~~~~~~~~~ Hopkinsville Milling Has Recalled Sunflower Enriched Corn Meal Reason: The pesticide is not allowed for use in foods for human consumption. Distribution: AL, TN, MS, and AR. http://www.safetyalerts.com/recall/f/02/f0000028.htm Read Article Super Lopez Tortilla Factory Tortillas Recall Update Reason: FDA Enforcement Report. Distribution: TX. http://www.safetyalerts.com/recall/f/02/f0000064.htm Read Article Natural Organics Has Recalled Nature's Plus Supplement Reason: The products were manufactured using pepsin that American Laboratories, Inc., recalled due to Salmonella contamination. Distribution: Nationwide and International. http://www.safetyalerts.com/recall/f/02/f0000024.htm Read Article Accumed Has Recalled CVS brand Infants' Gas Relief Drops Reason: Microbial test specification failure - Pseudomonas aeruginosa. Distribution: Nationwide. http://www.safetyalerts.com/recall/f/02/f0000030.htm Read Article Novartis Has Recalled Carbamazepine Tablets Reason: Dissolution failure (at stability testing). Distribution: Nationwide and Puerto Rico. http://www.safetyalerts.com/recall/f/02/f0000032.htm Read Article VMM Enterprises Has Recalled Anti-Aging Wrap solution Reason: Microbial Contamination; product is contaminated with Pseudomonas aeruginosa. Distribution: Nationwide. http://www.safetyalerts.com/recall/f/02/f0000034.htm Read Article Abbott, Eli Lilly and GlaxoSmithKline Have Recalled Tazicef & Tazidime Reason: Lack of assurance of sterility. Distribution: Nationwide. http://www.safetyalerts.com/recall/f/02/f0000036.htm Read Article Pharmacon Labs Has Recalled Poly-Tussin Syrup Reason: Superpotentcy : Hydrocodone Bitartrate and Phenylephrine HCl. Distribution: KY. http://www.safetyalerts.com/recall/f/02/f0000038.htm Read Article Summer Laboratories Has Recalled Triple Paste, Medicated Oinment, Zinc Oxide Reason: Product used as labeled may cause skin irritations. Distribution: Nationwide (except Alaska). http://www.safetyalerts.com/recall/f/02/f0000040.htm Read Article Forest Pharmaceuticals Has Recalled Levothroid Tablets Reason: Subpotent- prior to labeled expiration date. Distribution: Nationwide. http://www.safetyalerts.com/recall/f/02/f0000042.htm Read Article Respond Industries Has Recalled Antiseptic Sprays Reason: Potency: Super-potent Benzocaine in burn spray, Sub-potent Lidocaine in antiseptic spray. Distribution: Nationwide. http://www.safetyalerts.com/recall/f/02/f0000044.htm Read Article Morton Grove Has Recalled Generlac Solution, Hydroxyzine HCl Syrup, Metoclopramide, and Clindamycin Reason: Subpotency for Generlac, Hydroxyzine HCL, and Metoclopramide; Degradent failure for Clindamycin. Distribution: Nationwide. http://www.safetyalerts.com/recall/f/02/f0000046.htm Read Article Schering-Plough Has Recalled AK-CIDE brand of Prednisolone Acetate Reason: Subpotency for Sodium Sulfacetamide component (stability). Distribution: IL. http://www.safetyalerts.com/recall/f/02/f0000048.htm Read Article Perrigo Has Recalled Infants' Simethicone Drops Reason: Subpotent for simethicone. Distribution: Nationwide, Vietnam and the Philippines. http://www.safetyalerts.com/recall/f/02/f0000050.htm Read Article Rx Pak Has Recalled Premarin Tablets Reason: Dissolution failure by manufacturer. Distribution: Nationwide. http://www.safetyalerts.com/recall/f/02/f0000052.htm Read Article Janssen Has Recalled Risperdal (Risperidone) Tablets Reason: Dissolution failure. Distribution: Nationwide. http://www.safetyalerts.com/recall/f/02/f0000054.htm Read Article Solgar Vitamin and Herb Digestive Aids Recall Update Reason: FDA Enforcement Report. Distribution: Nationwide and UK, South Africa, France, Ireland, and Israel. http://www.safetyalerts.com/recall/f/02/f0000056.htm Read Article Leiner Health Products Ferrous Sulfate Tablets Recall Update Reason: FDA Enforcement Report. Distribution: Nationwide. http://www.safetyalerts.com/recall/f/02/f0000068.htm Read Article Elan Pharma Ketoprofen Extended-Release Capsules Recall Update Reason: FDA Enforcement Report. Distribution: Nationwide. http://www.safetyalerts.com/recall/f/02/f0000072.htm Read Article Hill Dermaceuticals Derma-Smoothe/FS Recall Update Reason: FDA Enforcement Report. Distribution: Nationwide and Canada. http://www.safetyalerts.com/recall/f/02/f0000074.htm Read Article ~~~~~~~~~~~ End Recalls"}, {"response": 12, "author": "autumn", "date": "Wed, Jan 23, 2002 (15:49)", "body": "It is really scary to think people maybe using these products unawares! Especially the children's medicines."}, {"response": 13, "author": "MarciaH", "date": "Sun, Feb 24, 2002 (16:33)", "body": "Tropicana Products Has Recalled Pure Premium Calcium Orange Juice Reason: May contain cleaning solution. Distribution: Nationwide. http://www.safetyalerts.com/recall/f/02/f0000298.htm Read Article City Foods Has Recalled Cooked Beef Products Reason: Improper processing. Distribution: IL, IN, NY, and Ohio. http://www.safetyalerts.com/recall/f/02/f0000300.htm Read Article"}, {"response": 14, "author": "MarciaH", "date": "Thu, May 16, 2002 (23:11)", "body": "Ultra Slim-Fast brand with Soy Protein Recall Update Reason: Recall Complete. Distribution: Nationwide and Internationally. http://www.safetyalerts.com/recall/f/02/f0000712.htm Read Article Glaxo SB Pharmco Has Recalled Bactroban Ointment Reason: Microbial Contamination; presence of Pseudomona fluorescens, Burkholderia pickettii or Ralstonia paucula. Distribution: Nationwide. http://www.safetyalerts.com/recall/f/02/f0000716.htm Read Article food conference Main Menu"}]}, {"num": 72, "subject": "Greek Food", "response_count": 31, "posts": [{"response": 1, "author": "MarciaH", "date": "Mon, Mar 18, 2002 (19:13)", "body": "http://www.Greekproducts.com Classic Newsletter#23, March 2002 MEDITERRANEAN DIET: THE NATURAL SHIELD AGAINST ALL TYPES OF CANCER (Agricultural, Environmental & Health News Category) March 2002: Greek olive oil, juicy fresh fruits and vegetables, all for the sake of our health. The Mediterranean nutrition is proved to be the best shield against almost all types of cancer. Especially as far as breast cancer is concerned top oncologists from all over the world seem to believe that products straight from nature could prevent the disease. 'A young woman has to - and can do - a lot of things in order to remain healthy. The chapter of nutrition has a lot to do with that. Because when you learn to eat the right things you protect yourself in the years to come. What we mean by talking about the: right things, is - what else? - genuine, raw olive oil, all kinds of fresh fruits such as oranges, apples, grapes, for instance and, of course, fresh vegetables which contain a lot of vitamins, do not have extra calories and help us keep ourselves in good shape' indicated one of the most well known oncologists in the world Mrs. Joys O' Sonnesi. We met Mrs. O' Sonnesi during March in Montreaux, Switzerland where a universal symposium about breast cancer was held with great success and in which a lot of top doctors and scientists from all over the world participated. Mrs. O' Sonnesi comes from Ireland but lives and works in Dallas, Texas. She teaches in the University. She also participates in certain studies and travels a lot in order to exchange information with other oncologists about some specific, medical topics. 'We cannot really say that we can prevent the destructive hit of cancer. But if we are all careful in a way, eat nutritious food, exercise, quit smoking and exam ourselves once a year - then we can say we do what we have to do. You Greeks are very lucky because you come from a country offering a lot worldwide. Your food is the base for all the nutrition meals. The Greek products are very well known nowadays and I' d say that are very \"trendy\" because everyone tries to avoid junk food and eat healthy. A ! lot of studies that are still running are going to prove that the nutrition and, of course, the luck of stress and anxiety, can help us all to live not only longer but better, too' Mrs. O' Sonnesi told us. THE THERAPEUTIC PROPERTIES OF HONEY. (Agricultural, Environmental & Health News Category) March 2002: The therapeutic properties of honey were known since ancient Greek times. Now, are welcomed by the scientific community. Recent studies the results of them are going to be presented in medical conference in Adelaide, Australia indicate that honey accelerates the cure of injuries and protects from infections as long as fights off efficiently the bacteriums. The scientists say also that honey can be successfully used to heal the eczema, to protect from gastroenteritis, to remedy the cuts and to help avoiding the halitosis."}, {"response": 2, "author": "MarciaH", "date": "Mon, Mar 18, 2002 (19:14)", "body": "TECHNI ALYPIAS-A LUFTHANSA BUSINESS CLASS WINE (Greek Products News Category) February 2002: Business class travelers on 'Lufthansa' have now the opportunity to sample the white wine 'Techni Alypias' on all of the airline's flights. Techni Alypias is a Regional Wine of Drama, an important wine making area of Northern Greece. Sauvignon Blanc, Semillon, classic Bordeaux varieties, is used for its production. Sampling the 1999 vintage the wine has a light yellow color with a tendency towards gold. It possesses clear and strong aromatic flavors of Sauvignon (tropical fruits, pineapple), peach and melon. In the mouth it is initially smooth, and then refreshing due to its light acidity. Its aromatic expression in the mouth is reminiscent of apple and quince. The 2000 vintage has been awarded the bronze medal at the 'Challenge International Du Vin 2001' competition."}, {"response": 3, "author": "MarciaH", "date": "Mon, Mar 18, 2002 (19:16)", "body": "For our Greek friends we wish you all 'Kala Koulouma':Clean Monday and Kali Sarakosti, the fourty day period before Greek Orthodox Easter"}, {"response": 4, "author": "MarciaH", "date": "Mon, Mar 18, 2002 (19:49)", "body": "Fantastic Greek Lenten recipes on this link- Vegetarians take note http://www.orthodoxchurch.com/recipes.html#lent Easter Egg Bread 2 cups sugar 6 large, eggs lightly beaten 1 1/2 cups milk 9 cups all-purpose flour 1 cup butter or margarine 2 hard-cooked eggs, unshelled and dyed 3 (1/4-ounce) envelopes active dry yeast 1 large egg, lightly beaten 1 tablespoon all-purpose flour t teaspoon sesame seeds 1 teaspoon sugar Combine first 3 ingredients in a large saucepan, cook over medium heat until butter melts. Cool milk mixture to 105 to 115. Combine yeast and next 3 ingredients in a large bowl, let stand 5 minutes. Stir in 6 lightly beaten eggs. Gradually add 9 cups flour alternately with milk mixture, stirring well. Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes). Place dough in a well-greased in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees) free from drafts, 1 hour. Punch dough down, and divide in half, divide each half into 3 portions. Shape each portion into a 2 1/2 -foot rope. Pinch 3 ropes together at 1 end to seal, braid ropes. Place braid on a lightly greased baking sheet, and shape into a circle. Place 1 hard cooked egg where braids meet, shaping dough around egg. Repeat procedure with remaining 3 ropes of dough. Cover braids, and let rise in warm place (85 degrees), free from drafts, 30 minutes. Brush bread with 1 beaten egg, and sprinkle with sesame seeds. Bake at 350 degrees for 30 minutes or until golden brown. Yield: 2 loaves."}, {"response": 5, "author": "MarciaH", "date": "Mon, Mar 18, 2002 (19:51)", "body": "\"MELITZANOSALATA\" GREEK BAKED EGGPLANT DIP 3 large eggplants 1/2 cup olive oil 3 Tbsp vinegar or lemon juice 2 clover garlic, mashed salt and pepper, to taste 1/4 tsp. Cavender's All Purpose Greek Seasoning 1 bell pepper, chopped 2 bunches green onion, chopped Preheat oven to 350 F/ Wrap eggplant in aluminum foil; place on cookie sheet. Bake for 45 minutes to 1 hour or until eggplant is soft. Remover from foil' peel. In food processor, puree eggplant with oil, vinegar, and garlic. Add salt and pepper and seasoning, blend well. Remove eggplant mixture to bowl. Just before serving, stir in bell pepper and chopped onion. Serve with assortment of crackers or fresh vegetable slices. (SERVES 8 TO 10) \"Spicy Hummos\" Middle Eastern Chick Pea Dip 2 cans (16 oz. each) garbanzo beans 1-1/2 cups tahineh 1 cup lemon juice 1/4 cup fresh parsley, chopped 1/4 head garlic, mashed 1 Tbs. salt 1 hot pepper, finely chopped olive oil Drain and rinse beans. Puree in food processor; add tahineh, lemon juice, parsley and garlic. Add salt and hot pepper. blend well. add enough olive oil until smooth.. (Serves 6 to 8)"}, {"response": 6, "author": "MarciaH", "date": "Mon, Mar 18, 2002 (19:52)", "body": "I will check to see what is in \"Greek Seasoning\" - surely not ground up Greeks!"}, {"response": 7, "author": "MarciaH", "date": "Mon, Mar 18, 2002 (19:53)", "body": "I am also wondering if the \"burghal\" (crushed wheat) is a mistype and is what we call \"bulgar\" wheat... Does anyone know?"}, {"response": 8, "author": "MarciaH", "date": "Mon, Mar 18, 2002 (20:15)", "body": "Glykismata , Greek desserts and pastries, are usually made with a combination (or any one) of honey, nuts, custards and filo. Filo, also spelled fillo and phyllo, is a light, flaky, paper thin pastry made with layers of butter. These wonderful desserts are served for special occasions. These occasions can range from someone just coming to the home or a great celebration like a wedding. The below recipe is one of my favorite Greek pastries. The recipe came from my mother-in-law who wrote at the bottom of the recipe \"We serve it before the meal.\" After the recipe, I've added some wonderful Greek recipe as well as other interesting links. Kali Oreksi! (Bon Appetit!)"}, {"response": 9, "author": "MarciaH", "date": "Mon, Mar 18, 2002 (20:16)", "body": ""}, {"response": 10, "author": "MarciaH", "date": "Mon, Mar 18, 2002 (20:18)", "body": "Amygdalopita - Greek Nut Cake cake ingredients - 14 eggs 1 cup sugar 1 pound almond meats, ground 2 1/2 cup toasted bread crumbs 1 tablespoon baking powder 1 tablespoon vanilla cinnamon Beat eggs, add sugar with egg beater. Add baking powder and vanilla. Mix half of the almonds with bread crumbs, rub together between palms. Add a little at a time to other mixture. Grease a 14 inch, 2 inch deep pan. Pour mixture into pan, top with rest of almonds. Sprinkle cinnamon over all. Bake at 350 degrees for 25 minutes. In the meantime, prepare the syrup. syrup ingredients - 3 cups sugar 3 cups water a few whole cloves juice of 1 lemon Boil until mixture slightly thickens. When cake is done, remove from oven and cut vertical slits in cake approximately 2 inches apart. Then cut diagonal slits. Pour syrup over it and let soak until cool. http://baking.about.com/library/weekly/aa032298.htm?once=true &"}, {"response": 11, "author": "MarciaH", "date": "Mon, Mar 18, 2002 (20:36)", "body": "Mavrodaphne Barbeque Sauce Sporadically available outside of Greece, Mavrodaphne is a rich, dark dessert wine, similar to a port. This romantic wine has a romantic story to match. Supposedly, a German winemaker owned some vineyards in Greece, where the crop was primarily the Mavro variety of grapes. Almost against his will, he found himself falling in love with one of the grape pickers he employed, a beautiful Greek maiden named Daphne. Before he could make up his mind to tell her of his love, the girl sickened and died. Heartbroken, the vintner named his wine after the two things he most loved - the Mavro grapes, and the maiden Daphne. I was once gifted with a case of Mavrodaphne, and in the face of this abundance I even began to use it in cooking. If you're lucky enough to obtain some, or if your habitation in Greece has cooking facilities, try this barbecue sauce. I've simplified the ingredients and provided alternatives to make it easy to reproduce - I carry soy sauce packets in my luggage, but not everyone does! Mavrodaphne Barbecue Sauce 1 cup Mavrodaphne 3/4 cup sugar Two tablespoons soy sauce or salt to taste One teaspoon hot sauce or chopped hot peppers to taste. Six cloves garlic, finely chopped, or 1 tablespoon garlic powder (not garlic salt) Two green onions, cut into small pieces, or three tablespoons chopped onion. Place the mavrodaphne in a small pot and add the sugar while stirring over a low heat. When the sugar is dissolved, add the other ingredients. The end result is a fragrant, tasty sauce similar to that used for Chinese spareribs. It goes well with almost any meat, but is especially good with pork and lamb."}, {"response": 12, "author": "MarciaH", "date": "Mon, Mar 18, 2002 (20:38)", "body": "I was not the one who wrote that - it is from http://gogreece.about.com/library/weekly/blmavrod.htm"}, {"response": 13, "author": "MarciaH", "date": "Mon, Apr 22, 2002 (17:44)", "body": "POSITIVE PERSPECTIVES FOR THE GREEK HONEY. (Greek Products News Category) March 2002: Sweet, natural and healthy, honey continues to be one of the favorite products for the Greek people and to rank the Greek consumer public second worldwide in the consumption of honey, with an annual per capita consumption of 1 kilo on average. Greek exports also seem to be on a positive way, which according to figures recently given to the publicity by Greek competent authorities dealing with the agricultural products are reaching approximately 80 tons annually. On the other hand, new markets are opening for Greek honey, particularly in the Latin America and Japan, something that will give a greater boost to Greek export efforts. Greek honey products are exported to many countries, both in the European Union and to the American continent. USA ranks first among the countries, to which Greek products are exported, that also has a large market to be tapped into, as does Canada, whereas in the European Union it is UK and France. It is also worth to point out that Taiwan is the biggest importer of another excellent beekeeping Greek product, the world famous royal bee jelly. 2. DISTINCTION OF MERIT ON THE QUALITY OF GREEK WINES. (Greek Products News Category) March 2002: The perspectives for the Greek viniculture and mainly the promotion of the Greek wines to the markets of Germany and US seem to be very positive. This is the conclusion of a team of German and American journalists, distributors and wine producers who visited wine making units in Attica and Peloponnese and were informed about the varieties that are produced and the productive potentialities. The contact of the foreign specialists with the Greek wines has started from 'Oenorama' the International Professional Exhibition for Wine, Distilling and Vintage Equipment held in Athens the first days of March 2002. During Oenorama the foreign specialists had the opportunity to be informed about the wines that are produced throughout the country and to taste some of that. Then, toured in Attica and Peloponnese and visited the following wineries: 'Cocotos' and 'Efharis' in Argos, 'Gaea', 'Papaioannou', 'Lafazanis' and 'Palyvos' in Nemea, 'Spyropoulos' and 'Tselepos' in Mantineia, 'Mercouris Estate' and 'Kokkalis' in Heleia region and 'Rouvalis' in Achaia region. The team of specialists comprised by David Fuhrer, Gerard Aeckelman, Wolfgang Erhart and Petra Bacham. We met them during their stay in Patras. 'We are very impressed of the progress made in the Greek wines the recent years' told us. 'It is real however that you have a lot of things to do in marketing actions taking into account that the Greek wines are not so widely known abroad, especially in Germany. Many people know only the commercial Greek wines, that is the Greek wines that are sell in the super markets. Those people did not have the opportunity to have a contact with the high quality Greek wines as we did with our visit to Oenorama and mainly through our visit to the vineyards and wineries throughout Peloponnese and Attica' Mr. Aeckelman said. 'Through the 90s almost all of the information we had about Greek wines was coming from the Greek restaurants. The last 5 years we found out that have been created new wine varieties of exceptional quality. Now one can find those wines not only in Greek restaurants but in almost all top quality restaurants' Mr. Fuhrer told to us. 'Heretofore, we mainly knew the large productive wine units of the Northern Greece and brand names such as 'Kourtakis', 'Boutaris', etc. I place as a very important thing the opportunity we had to bear witness some of the small units of Peloponnese producing prime wines. So long as a large part of the Greek wine exports are canalized to German market, I believe that the perspectives for those wines are quite positive' Mr. Erhart said. 3. WHY GREECE IS THE THIRD COUNTRY IN LIFE EXSPECTANCY WORLDWIDE? (Cultural, Scientific & General News Category) April 2002: The world famous Greek-American scientist Dr. Arisitides Patrinos visited Athens for a few days during April 2002. Dr. Patrinos is the Director of the Biological and Environmental Researches in the Sciences Sector of the American Ministry of Energy and recently took the Highest Presidential Honor for his valuable contribution to the DNA decryption, a discovery considered to be the greatest of the 20th century. We met Mr. Patrinos during his stay in Athens. 'The fact that Greece is the third country worldwide in life expectancy after Japan and Sweden has its own explanation. The living standard is high in Greece but this little has to do with the high life expectancy itself. The main reason comes from special genetic preconditions and by the way Greeks use to eat. It is real that the Mediterranean diet finds its perfect proportions in the Greek diet model. The Greeks seem to realize that the Mediterranean diet is more than just using olive oil in your dish, it includes a large variety of othe"}, {"response": 14, "author": "MarciaH", "date": "Sat, Apr 27, 2002 (02:25)", "body": "Bay Leaf Laurus nobilis Fam: Lauraceae The bay tree is indigenous to Asia Minor, from where it spread to the Mediterranean and then to other countries with similar climates. According to legend the Delphi oracle chewed bay leaves, or sniffed the smoke of burning leaves to promote her visionary trances. Bay, or laurel, was famed in ancient Greece and Rome. Emperors, heroes and poets wore wreaths of laurel leaves. The Greek word for laurel is dhafni, named for the myth of the nymph Daphne, who was changed into a laurel tree by Gaea, who transformed her to help her escape Apollo\ufffds attempted rape. Apollo made the tree sacred and thus it became a symbol of honour. The association with honour and glory continue today; we have poet laureates (Apollo was the God of poets), and bacca-laureate means \ufffdlaurel berries\ufffd which signifies the completion of a bachelor degree. Doctors were also crowned with laurel, which was considered a cure-all. Triumphant athletes of ancient Greece were awarded laurel garlands and was given to winners at Olympic games since 776 BC Today, grand prix winners are bedecked with laurel wreaths. It was also believed that the laurel provided safety from the deities responsible for thunder and lightning. The Emperor Tiberius always wore a laurel wreath during thunderstorms. http://www.theepicentre.com/Spices/bay.html"}, {"response": 15, "author": "MarciaH", "date": "Thu, May 16, 2002 (23:24)", "body": "it Roasted Goat/ Katsikaki Souvla... (I hear this is very good and is ordered on purpose when a whole menu is available) Goat turning on a spit, over an open fire is a quite common dish around here especially for a holiday dinner. The secret in preparing it is not only the ingredients, but also the slow cooking of the meat. Ingredients: 1 whole baby goat. 7 to 12 Kilos. 1 cup olive oil Salt and pepper Grated Parmesan cheese Ground cumin Lemon halves 2 cups melted butter Have the butcher remove the head (freeze it and save it for soup), and clean out the body cavity. Wash the carcass under running water and drain well. Lay it out on a large clean surface. Sprinkle it, inside and out with salt, pepper and cumin. At this point, I recommend wrapping it up and refrigerating it over night for the meat to absorb the spices. On cooking day, attach the carcass to the spit. You will have to spear through its rear end and come up through the neck, so the length of it is stretched out along the spit. Tie the legs, neck and forearms down tight. I use a fine grade aluminum wire that is available at hardware stores and pliers. You have to get the meat secured on the spit so that it turns evenly, without slipping while cooking. I also pass some wire through the body cavity and out the back of the meat at the spine and tie it to the spit from there as well, making it that much more secure. Make it tight \ufffd remember as it cooks, it will shrink. When you are finished securing it, sprinkle grated Parmesan cheese inside the body cavity and out, all over it. Using some more wire, \ufffdsew\ufffd up the cavity. Place the spit over the coals. You want to roast it slowly over low heat, for maybe 3 or 4 hours. If you have an electric spit, great. If you have a hand turned one, make sure that you keep the cook in plenty of beer for the duration! In a bowl, mix the melted butter, oil, salt and pepper, cumin and a dash of Parmesan cheese. On a long fork, spear the lemon half. You will be using it as a brush for the meat. Dip the lemon in the butter marinade and brush the meat while it is turning over the coals. Obviously, the more you do this, the better the meat. Replace the lemon half with a fresh one as it gets worn. Check on the thickest part of the meat for doneness \ufffd I pierce the thigh. When it\ufffds cooked, remove it from the spit. Remove all the wire and cut into serving size pieces. Serve it immediately. Susie\ufffds Note: Other than a Holiday main course, we\ufffdve had this as a picnic cookout sort of thing. It\ufffds great for a crowd and you can just stand around and eat right off the spit."}, {"response": 16, "author": "MarciaH", "date": "Thu, May 16, 2002 (23:25)", "body": "the above is PIT roasted goat..."}, {"response": 17, "author": "MarciaH", "date": "Thu, May 16, 2002 (23:26)", "body": "have the butcher remove the head and save it for soup. Oh dear. I am going to become a vegetarian in that case! No way do I like my food looking back at me."}, {"response": 18, "author": "autumn", "date": "Fri, May 17, 2002 (13:46)", "body": "Goathead Soup is a great Rolling Stones album...(remember those?)"}, {"response": 19, "author": "MarciaH", "date": "Wed, May 22, 2002 (00:37)", "body": "Yup! I remember. Ooh, Autumn, I came across the loveliest collection of Greek vegetarian dishes. I'll go hunt them up for you! Probably lots of feta cheese."}, {"response": 20, "author": "MarciaH", "date": "Wed, May 22, 2002 (00:40)", "body": "(How did the album taste? There are not enough bay leaves and cloves and cinnamon on earth let alone garlic to do in that goat head.)"}, {"response": 21, "author": "autumn", "date": "Wed, May 22, 2002 (13:54)", "body": "*shudder*"}, {"response": 22, "author": "MarciaH", "date": "Wed, May 22, 2002 (17:02)", "body": "Greek Salad 1lb tomatoes 6oz vegetarian feta cheese 3tbsp olive oil salt and pepper half a cucumber, peeled 10 black olives, halved 1tbsp white wine vinegar 2tbsp chopped marjoram 1. Quarter the tomatoes, slice the cucumber and dice the cheese. 2. Place in a bowl with the rest of the ingredients and stir well. Moussaka 4lb aubergines 2 onions 3 ripe tomatoes 1oz butter \ufffdlb grated vegetarian cheese 1oz butter olive oil 3 free-range eggs 1\ufffd pints of white sauce pinch cinnamon 1. Slice half the aubergines and fry until tender in olive oil, drain and set aside. 2. Boil the remaining aubergines, cut into large chunks, in water until softened, peel and chop. 3. Saut\ufffd the onion in olive oil until tender and then add the aubergine pulp and the chopped tomatoes. 4. Stir in 2tbsp of the white sauce and add the cinnamon. 5. Line a greased dish with a layer of the fried aubergines, cover with some of the tomato mixture and sprinkle with grated cheese. 6. Alternate these layers using all the fried aubergines but only half of the cheese. 7. Beat the eggs into the remaining white sauce and pour over the dish. 8. Sprinkle with remaining cheese and bake in a moderate oven for 30-40 minutes, or until golden. Dolmathes (stuffed vine leaves) 1 x 8oz pack vine leaves 4oz long grain rice 2tbsp olive oil 1 bunch spring onions, finely chopped 1tsp fennel, chopped 1tsp fresh mint, finely chopped salt and pepper 1. Drain the vine leaves of the brine from the packet, boil for 5 minutes in unsalted water then rinse in cold water. 2. Cook the rice in 8floz water until tender. 3. Saut\ufffd the onions and fennel in the olive oil for 3-4 minutes, stirring occasionally. 4. Add the rice and mint and season with salt and pepper. When the mixture is cool use ltsp to fill each vine leaf. 5. Roll it up tightly, turning in the ends to make a parcel. 6. Place them in a pan and cover with water. Lay a plate on top of the rolls so that they do not unroll during cooking. 7. Simmer for 1 hour and serve hot or cold with yoghurt. Kourabiedes (almond cakes) 8oz butter 4oz sugar 1lb plain flour 4oz ground almonds 1 free-range egg yolk \ufffdtbsp brandy \ufffdtsp baking soda 4oz icing sugar 1. Beat the butter together with the sugar until white and creamy. 2. Add the brandy, beaten egg and then the flour, soda, salt and ground almonds. 3. Knead well and then form into egg-shaped balls. 4. Flatten onto a greased baking tray and bake in a moderate oven (150\ufffdC/325\ufffdF/gas mark 4) for 20 minutes until firm, crisp and slightly golden. 5. Sprinkle with rose water, if available, and dust with the icing sugar. Lathero Keik (oil cake) 8floz olive oil 12oz sugar 1\ufffdlb flour 12oz currants pinch salt 1 orange, juice and rind 1 lemon, juice and rind 1tbsp brandy 1tsp baking soda cinnamon 1. Preheat the oven to 180\ufffdC/325\ufffdF or gas mark 4. 2. Beat the oil and sugar together. 3. Sift together the flour, salt, soda and cinnamon. 4. Slowly mix the dry ingredients and the juice into the oil mixture. 5. Roll the currants in a little flour and mix them in. 6. Add the rind and brandy, adding a little extra water if the mixture seems too thick. 7. Place in a greased baking tin, at least 8\" in diameter and 3\" deep, and bake in a moderate oven for about an hour. Baclavas 8oz butter 8oz sugar 1lb filo pastry 9oz chopped walnuts 8floz hot water cinnamon For the syrup: 8oz sugar 8oz honey 8floz water 1 lemon (juiced) 1. Preheat oven to 180\ufffdC/350\ufffdF or gas mark 4. 2. Melt half the butter, all the sugar and the hot water in a pan, then add the nuts. 3. Melt the remaining butter separately and use to brush the filo. 4. Line a greased baking dish with 3 or 4 sheets of filo, brushing each one with butter. 5. Spread with a little of the filling, sprinkle with cinnamon and cover with more filo. 6. Continue to alternate layers of pastry and filling, finishing with 2 or 3 layers of buttered filo. 7. Tuck in ends of the pastry and score the top layer with a sharp knife. 8. Bake in a moderate oven until golden and crisp. 9. While this is cooking, boil together the sugar, honey and lemon juice. 10. Pour over the cooked dish while it is still hot. 11. Leave to cool and then slice before serving. Greek Spinach Pie The Dough : 3 cups all purpose flour 1 cup warm water 2 tbl spoons oil 1/2 spoon oregano dash of salt Mix ingredients; knead for about 2-3 minutes; adding flour to until it doesn't stick to the hands - separate into 3 equal parts. The Filling: about one pound of thawed frozen spinach- i prefer the chopped leaves kind a couple of chopped green shallots (can replace with 1/3 white onion) 1/2 cup finely chopped parsley 1/3 pound feta cheese (totally optional i actually prefer it without) salt, pepper, thyme Mix ingredients. The Assembly: Roll out the 3 dough balls- so that each one is a bit bigger than your baking pan (i use 8x12 in.)- the amount of dough, for that size will give you the right thickness. Place the first layer on the greased pan, with ends hanging over the pan rim - add half the filling. Foll"}, {"response": 23, "author": "MarciaH", "date": "Wed, May 22, 2002 (17:06)", "body": "I wish I had a clue as to how much like real Greek food these offerings are. I also wonder what sort of recipes they have for \"American Food\". I will to see."}, {"response": 24, "author": "MarciaH", "date": "Wed, May 22, 2002 (17:59)", "body": "We don't have American food. Unless you count Native American food, we are a blend of European, Mediterranean, Mexican and who knows what else. We are the food disposals of the world."}, {"response": 25, "author": "MarciaH", "date": "Wed, May 22, 2002 (18:05)", "body": "I never fried green beans - or beans of any sort. Hmmm I usually eat them raw. I eat most things raw that is edible that way, actually!"}, {"response": 26, "author": "autumn", "date": "Thu, May 23, 2002 (21:15)", "body": "For some reason, I recently heard you are not supposed to eat green beans raw. There's some kind of toxin that is present that converts during cooking I believe. I personally have eaten enough raw green beans in my life to say pshaw to this."}, {"response": 27, "author": "MarciaH", "date": "Sat, May 25, 2002 (19:10)", "body": "I've heard that you can get worms from eating raw potatoes but I have eaten more than my share with salt on them and am worm-free as far as I know. I had not heard that about Green beans, but I think I would worry more about the pesticides than the possible natural toxins. I'll go look for more information. I discovered I have made Briami and not known it.. I thought I had invented a new way to get zucchini into my son!"}, {"response": 28, "author": "MarciaH", "date": "Sat, May 25, 2002 (19:13)", "body": "Nothing specifically about Green beans being toxic did I find, but this one will make you worry a little http://www.living-foods.com/articles/sproutmyths.html"}, {"response": 29, "author": "autumn", "date": "Sat, May 25, 2002 (21:09)", "body": "Well, that turns everything I've been hearing about sprouts on its ear! The rawer (is this a word?) the better, I say!"}, {"response": 30, "author": "MarciaH", "date": "Sat, May 25, 2002 (23:51)", "body": "I agree totally with you. I'm not changing just becuase of this little annoyance. My health is good and I much prefer raw to cooked for veggies and fruit."}, {"response": 31, "author": "MarciaH", "date": "Sat, Jul 20, 2002 (21:18)", "body": "\"FETA\" VICTORY FOR GREECE The issue of the name of the \"feta\" cheese ended with a Greek victory. The European Union Agriculture Ministers' Council decided to put \"feta\" on the list of products with a protected name of origin within a period of three months. According to the decision, the cheese with the name \"feta\" can be produced only in certain regions of Greece and in strict observance of the product's specifications. The producers in other EU member-states, who refuse to comply with the European directives immediately, will have a period of five years to change the name of their product or stop the production of the cheese with the specific name. http://www.hri.org/news/greek/mpa/2002/02-06-27.mpa.html food conference Main Menu Thanks!"}]}, {"num": 74, "subject": "wine", "response_count": 7, "posts": [{"response": 1, "author": "terry", "date": "Mon, Jul  8, 2002 (10:44)", "body": "Celebrate the Harvest with Fall Creek Vineyards 13th Annual Grape Stomp & Harvest Festival Tow, TX\ufffdFall Creek Vineyards celebrates the 2002 grape harvest with the 13th Annual Grape Stomp and Harvest Festival, Saturday, August 17 and Saturday, August 24, 11:00-5:00 both days. This year\ufffds Festival will offer a lively cooking demonstration/tasting lunch with Chef Jason K. Felton, Epicurean Express, Fredericksburg. Cost is $18.95 per person, wine and gratuity included. Seating is limited and reservations are required. For information and reservations, please call 915-379-5361. Picnic food will be available on both Saturdays. Guests are invited to enjoy live music and picnic food on Fall Creek\ufffds courtyard. Grape stomping, while watching I Love Lucy-Italian Movie video, tours tasting and family fun are complimentary. The Vanishing Texas River Cruise will be offering boat rides on beautiful Lake Buchanan from our shoreline on both Saturdays (lake level and weather permitting). Tickets for the boat ride are $5.00 per person. Groups of 20 or more are encouraged to contact the vineyard for information on group tours and special offers. Ample free parking is available adjacent to the vineyards. For additional information call 915-379-5361."}, {"response": 2, "author": "MarciaH", "date": "Wed, Jul 10, 2002 (21:57)", "body": "Exotic Volcano Winery on the Big Island of Hawaii is home to one-of-a-kind Hawaiian wines made nowhere else on earth! Volcano Winery is the proud producer of all-tropical-honey wine (no grapes!), tropical fruit blends (part-fruit, part-grape), and classy all-grape Symphony dinner whites! The Big Island of Hawaii's only commercial winery, and America's southernmost, Volcano Winery uses only fruit and honey from their island in their tropical wines. Volcano Winery is an authentic Hawaiian Big Island winery! http://www.volcanowinery.com/winecellar.php3"}, {"response": 3, "author": "terry", "date": "Wed, Jul 10, 2002 (23:00)", "body": "http://www.austin360.com/statesman/editions/today/life_entertainment_1.html This article is in today's Austin Unamerican Snakeskin. A snippet. Sarah Jane English has a nose for information. The Austin author and wine connoisseur has just completed a new edition of her classic work, \"The Wines of Texas,\" published by Eakin Press ($26.95). The update, the fourth edition of the book, is packed with good information for anyone who enjoys sipping the juice of Lone Star State grapes. As an expert who has judged numerous international wine competitions, English has been in a good position to watch -- and taste -- the evolution of Texas wines. One of the biggest changes in Texas wine, she says, is the move to grapes beyond the standard chardonnay, merlot and cabernet sauvignon. \"We're still trying to find what grows best in Texas, and it's not as easy as it sounds,\" she says. \"Vineyard changes take time because a vine must be at least 3 years old before a crop can be harvested. There's only one crop a year, so fine-tuning the wine can be done only once a year.\" . . . more at the above url. Pick of the crop When asked to name her three favorite Texas wines, Austin author and wine expert Sarah Jane English couldn't stop at so few. Here are her picks, alphabetically by winery: Becker Vineyards -- \"Becker Vineyards has been winning numerous medals at almost every wine competition it enters. At a competition I judged this year for wines from around the world, Becker Claret (a Bordeaux-style blend of red grapes) won a silver medal and Llano Estacado Chardonnay won a gold.\" Fall Creek -- \"Fall Creek's Sauvignon Blanc has remained a favorite over the years. The Fall Creek 1999 Reserve Merlot is good -- nice structure, some oak, with dominant cherry and berry flavors, a touch of limestone and minerals.\" Llano Estacado -- \"Llano Estacado 2001 Shiraz was crisp and fresh with upfront cherry fruit and very toasty.\" Messina Hof -- \"The sweet and luscious Messina Hof 2000 Muscat Canelli Late Harvest `Glory' was a real treat.\" Pheasant Ridge -- \"The Pheasant Ridge Winery Chenin Blanc -- rich, ripe, mouth filling -- proved once again that Texas is especially good at growing this varietal.\" Ste. Genevieve -- \"Ste. Genevieve makes no bones about the fact that it is producing good value wines in mass production. It does not have to apologize, as usually these wines are clean, fresh, fruit-forward beverages that give satisfaction to a lot of imbibers. Ste. Genevieve's Escondido Valley (a fairly new line) 2000 Pinot Noir was a nice surprise because pinot noir is one of the most difficult wines to grow and make. It was herbal, minty and toasty.\""}, {"response": 4, "author": "MarciaH", "date": "Fri, Jul 19, 2002 (16:10)", "body": "Ok, I'll bite. What is Unamerican Snakeskin? An underground newspaper?"}, {"response": 5, "author": "MarciaH", "date": "Fri, Jul 19, 2002 (16:12)", "body": "\"minty\" is not something I associate with wine. I wonder if it is as refreshing as it sounds..."}, {"response": 6, "author": "terry", "date": "Fri, Jul 19, 2002 (20:58)", "body": "Austin American Statesman as it is known by some in these parts."}, {"response": 7, "author": "MarciaH", "date": "Tue, Jul 23, 2002 (16:02)", "body": "Ahhhhhhh that explains much! Cute! food conference Main Menu"}]}, {"num": 75, "subject": "Russian food", "response_count": 9, "posts": [{"response": 1, "author": "terry", "date": "Fri, Sep 20, 2002 (07:58)", "body": "The Food Channel has a program on Russian food at 9 pm EST tonight."}, {"response": 2, "author": "autumn", "date": "Fri, Sep 20, 2002 (17:36)", "body": "Don't believe I've ever had that particular type of cuisine! Is there such thing as Russian vegetarian??"}, {"response": 3, "author": "terry", "date": "Sun, Sep 22, 2002 (08:57)", "body": "It's amazing what google turns up some tiems. History of the Russian Vegetarian Societies The article below is compiled from information provided by the Eurasian Vegetarian Society in Moscow: On the 1st of December 1901 in Saint-Petersburg the first vegetarian society in Russia was set up. [The society sent a letter of support to the first meeting of IVU in Dresden, Germany in 1908.] Vegetarianism appeared in Russia in 14th century. The famous Russian saints \ufffd Sergiy Radonezhskiy, Seraphim Sarovskiy, Epiphaniy the Wise - in their sermons persuaded the orthodoxies that the true belief in God was incompatible with eating of meat and called them to follow Lenten mode of life. The majority of Russians observed the fasts (over 200 days per year) and kept to Lenten fare. The representatives of many religious communities were passionate adherents of the vegetarianism. In the late 19th and early 20th century Lev Tolstoy, the famous Russian writer and philosopher made a great contribution in the development of the vegeta>rian concept and its introduction in the common life. He believed that vegetaria>>>>>>nism was very useful from the moral, ethical, medical and economic point of view. At the beginning of the 20th century about ten societies were established in Russia: in Saint-Petersburg, Moscow, Kiev, Saratov, Poltava, Odessa, Minsk and in other cities. Moscow vegetarian society was founded in 1909. L.N. Tolstoy became its honorary member. The Moscow vegetarian society was a very active one: a dinning-hall was set up, lectures were delivered, articles dedicated to vegetarian problems were published, a Society Almanac was issued. Due to vegetarian societies dinning-halls were established in 24 Russian cities \ufffd 6 in Moscow, 7 \ufffd in Kiev, 5 \ufffd in Saint Petersburg. Hospitals with vegetarian nutrition were founded, vegetarian newspapers and magazines etc. were published as well. In April 1913 in Moscow there took place the 1st All-Russia Vegetarian Congress. Vegetarianism was widely spread in the country. Among vegetarians were the writers Bunin and Leskov, the composer Skryabin, the painter Levitan, the scientist Rerikh, the academician Nesmeyanov and other famous people. The famous Russian wrestler Ivan Poddubny also followed the vegetarian diet. The revolution of 1917 stopped the development of vegetarianism in Russia. The Soviet State authorities considered vegetarianism as a pseudoscientific theory that reflected the bourgeois ideology and therefore harmed to Soviet people. In 1929 the last vegetarian society in Moscow was closed. The communist leaders scorned the principle idea of the vegetarianism \ufffd non-violence, spirit of independence, love to all the living and freedom of thinking. The leaders of the vegetarian societies were persecuted, many of them arrested and sentenced. The Big Soviet Encyclopedia (1961) commented: \"Vegetarianism is based on false hypothesis and ideas and has no followers in the Soviet Union!\" The word \"vegetarian\" was taken away from the dictionaries of the Russian language. The revival of vegetarianism was in post-war period when the interest in oriental systems of health, particularly in yoga increased. This time is marked by successful medical work of professor Uriy Sergeevich Nikolaev, who treated psychic diseases by means of diet with further adoption of vegetarian food. Later U.S. Nicolaev managed to establish the department of medical fasting for somatic patients in Moscow State hospital 1968. Uriy Sergeevich Nikolaev was a son of the passionate adherent of Lev Nicolaevich Tolstoy\ufffds teaching \ufffd Sergey Nicolaev, who\ufffds wife took part in foundation of Moscow dinning-halls, all his children were vegetarians from childhood as well as some of his grandchildren. Uriy Sergeevich Nikolaev interested himself in natural philosophy, oriental methods of health, was in correspondence with several foreign doctors-naturopaths and gathered around himself a large amount of Muscovites and people from other cities those who were interested in natural ways of health. In Moscow\ufffds cultural centers lectures concerning natural methods of health, especially \ufffd vegetarianism were held; volunteers translated and reprinted free of charge books of foreign authors: P. Bregg, G. Shelton, A. Cheis, M. Gerson, K. >>Geffery. So by the time of the first vegetarian society in post-soviet Russia, in 1989, there were a lot of people seeking to shape vegetarian movement. In 1989 at the time of perestroika in the USSR on initiative of Y.S. Nikolaev, Doctor of medicine, T.N. Pavlova (Center of ethical attitudes towards animals) and Irina. L. Medkova (Vegetarian Medical Center) at the Ecological Fund of the Soviet Union there was established a vegetarian society. The Vegetarian Society is headed by Tanya .N. Pavlova. In 2001 the Eurasian Vegetarian Society was founded - an independent international non-profit and non-religious association for propaganda of the healthy life style . The activity of the Society's members is aimed "}, {"response": 4, "author": "terry", "date": "Sun, Sep 22, 2002 (09:04)", "body": "Vegetarianism in Russia in 1995 from EVU News Issues 3+4, 1995 Vegetarian movement in Russia developed in the two main directions in 1995: promoting vegetarian issues and carrying out research. The Medical Centre of the Vegetarian Society in Russia directed by Irina Medkova, Doctor of Medical Sciences, Vice-President of the Society, is enlarging the scope of its work. The Society not only published a new book on vegetarianism and organized a third edition of its book \"All About Vegetarianism\" but also managed to send a message about the work of the Society of vegetarianism: medical, ethical - through radio and television. Mrs. Medkova spoke twice over the radio and was shown in a big TV programme (45 minutes) \"Tema\", which is watched practically by all. Mrs. Medkova touched all the aspects and was herself a living proof of vegetarian good health. The Society also issued leaflets pointing out the moral side of giving up eating flesh. A good advance was made in research being carried out by the Medical Centre of the Vegetarian society. The Society works out rations based on scientific data, which included all the necessary food ingredients: minerals, vitamins etc. The Medical Centre conducted a very interesting experiment in one of Moscow's hospitals on the outskirts of the city: 20 patients with cardio-vascular disturbances were treated by giving them only vegetarian food, cooked according to the menus prepared by the Medical Centre. Another group of patients at the hospital was treated in a conventional way - by drugs. The results were astounding - for the people who did not believe in vegetarianism: all the patients recovered and their blood tests were normal after the treatment (less than a month) and the patients got very enthusiastic about vegetarian rations at the end of the treatment, although at the beginning they were horrified by the prospect of living on salads. Tatyana Pavlova, President, Vegetarian Society in Russia http://www.european-vegetarian.org/evu/english/news/news95/russia.html"}, {"response": 5, "author": "terry", "date": "Sun, Sep 22, 2002 (09:05)", "body": "Russian Vegetarian Borscht 1 tablespoon vegetable oil 1 tablespoon butter 1 onion, chopped 3 medium size carrots, peeled and sliced 1 small parsnip, cut into thin 2-inch strips 3 medium size beets, cut into thin 2-inch strips 2 large garlic cloves, finely minced 1 bay leaf 1 tablespoon sugar 6 cups vegetable or chicken broth 1 small cabbage, cut into 2-inch chunks 3 medium size potatoes, peeled and diced into 1/2-inch pieces 1/4 cup tomato puree Salt and freshly ground black pepper to taste 1/4 cup Balsamic or red wine vinegar Sour cream for accompaniment In a Dutch oven, heat oil and butter over medium heat and saute onion, carrots, parsnip and beets until onion is translucent. Stir in the garlic, bay leaf and sugar and cook for 30 seconds. Add broth, cabbage, potatoes and tomato puree, salt and pepper. Simmer, covered until vegetables are tender, about 20 to 30 minutes. Remove from heat and stir in vinegar. Cool to room temperature and refrigerate overnight. To serve: Ladle cold soup into bowls and place a dollop of sour cream on top. Serves 6. Cook's Note: This soup is also delicious served warm."}, {"response": 6, "author": "terry", "date": "Sun, Sep 22, 2002 (09:12)", "body": "This is a very ardent and useful web site on Vegetarian Russia. http://www.unclepasha.com/veg/linsk2.htm Some links: For newer more complete list of links try www.vegrussia.org For Moscow accommodation and traveller support services in Russia, including countryside travel, proceed to www.unclepasha.com An article in The St.Petersburg Times #577, Friday, June 16, 2000 - http://www.sptimes.ru/archive/times/577/veget.htm Main Russian Vegetarian Page - http://www.halyava.ru/boris/veget.html Lots of links, mostly in Russian, hasn't been updated for a long time Another official Russian vegetarian page - http://www.vegrussia.org Russian Page of European Vegetarian Union - http://ivu.org/global/europe/russia.html Vegetarian Global Directory - http://www.vegsource.org/travel/europe/ St Petersburg Vegetarian Society President.Larisa Koltunova Box 37, 191011 St. Petersburg, Russia lag@infopro.spb.su Vegetarian Society of Russia President Tatyana Pavlova Moskva 109462 Volzhsky bulvar 39-3-23, Irena Medkova Travel and Dining Message Board: http://www.vegsource.org/travel/europe/ Press-release of project Vegetarian Clinic in Moscow - http://www.vegetus.ru/english/press.htm"}, {"response": 7, "author": "autumn", "date": "Sun, Sep 22, 2002 (16:53)", "body": "Wow!!! What an amazing body of information! Vegetarians persecuted?? Truth is stranger than fiction, indeed. Have you had that borscht personally, Terry?"}, {"response": 8, "author": "terry", "date": "Sun, Sep 22, 2002 (20:44)", "body": "I haven't, but I plan on trying it soon."}, {"response": 9, "author": "MarciaH", "date": "Fri, Mar 21, 2003 (00:35)", "body": "The peasants could not afford meat so they boild potatoes and cabbages and other root veggies to survive. Meat was for the wealthy and/or sneaky! food conference Main Menu Thanks!"}]}, {"num": 76, "subject": "gmo vs. organic (genetically modified)", "response_count": 5, "posts": [{"response": 1, "author": "autumn", "date": "Sat, Aug 16, 2003 (20:17)", "body": "This is a topic near and dear to my heart!"}, {"response": 2, "author": "WERoland", "date": "Sat, Aug 27, 2005 (20:53)", "body": "Then hows come you ain't posted more in it? *smile*"}, {"response": 3, "author": "terry", "date": "Sun, Aug 28, 2005 (14:32)", "body": "From the wikipedia: \"Genetically modified organism\" does not necessarily imply transgenic substitution of genes from another species, although research is actively being conducted in this field. For example, genes for fluorescent proteins can be co-expressed with complex proteins in cultured cells to facilitate study by biologists, and modified organisms are of great use in researching the mechanisms of cancer and other diseases Gene splicing - 1. [n] the technology of preparing recombinant DNA in vitro by cutting up DNA molecules and splicing together fragments from more than one organism."}, {"response": 4, "author": "MarciaH", "date": "Sat, Oct  1, 2005 (20:30)", "body": "Thanksgiving is coming. She is off hunting a wild tofurky!"}, {"response": 5, "author": "cfadm", "date": "Sun, Jul  2, 2006 (12:49)", "body": "\"Biotechnology Will Feed the World\" and Other Myths by Karen Charman Monsanto and other corporate proponents of genetic engineering are using a form of emotional blackmail to get people to accept this new technology. They claim biotechnology will be a savior and fix many of the very real and pressing problems that the Monsantos of the world created in the first place. Monsanto's past record as a chemical manuufacturer does not inspire confidence in its environmental stewardship. Witness Times Beach, Missouri. The town was so contaminated with dioxin that in 1982 the federal government ordered it to be evacuated. Monsanto has continually denied any connection with the catastrophe, yet laboratory documents were found showing that large concentrations of PCBs in town soil samples were manufactured by Monsanto. The thing about the past, as opposed to the future, is that facts about it are harder to fabricate. Rather than recall the past polluting activities of today's biotech industry leaders, government and agribusiness interests prefer to talk about the technology's promise for the future, casting biotechnology as the answer to some of humanity's deepest and oldest aspirations. The fundamental contradiction in this message is that while on the one hand they want to present biotechnology as something new, powerful, and revolutionary, at the same time they want to reassure us that that what they are doing is cautious, prudent, safe and in keeping with age-old agricultural traditions. Click here to find out more! Biotech Myth #1: Biotechnology is nothing new. The use of genetic engineering to improve food crops is merely a natural extension of plant breeding techniques that have been used since time immemorial. Promoters of agricultural biotechnology insist that genetic engineering is just a faster and more precise way to improve crops than traditional plant breeding methods, which can take several generations of breeding and therefore be a lot more time-consuming. Fact: While it is true that conventional breeding methods have yielded a wide variety of plants and animals that did not exist previously, the genes that produce those traits have come from within their own or closely-related species. Modern genetic engineering can take genes from a species such as a fish or a virus and place them into an entirely different species, such as a tomato. This gives humans--actually, corporations--radical new powers, with unpredictable consequences. Biotech Myth #2: Biotech foods are the most extensively researched and regulated food products ever. Fact: Every industry likes to pretend that its products are the most extensively researched and regulated products in existence. The nuclear power industry has made this claim, as have the makers of vinyl chloride, dioxin, fen-phen, MSG and Olestra. Back in 1992, the FDA decreed that genetically engineered foods were no different than conventional foods. Under FDA law, unless a food is \"generally regarded as safe\" (GRAS), a legal determination, it must be thoroughly tested. Because biotech foods have been determined \"GRAS,\" they undergo no independent safety testing. Instead, government regulators rely on biotech companies to do their own safety tests and also determine themselves if the product in question is GRAS. Testing biotech crops for their environmental safety is equally lax. It is up to the USDA to ensure that genetically modified crops are ecologically safe. The New York Times recently reported that the agency has not rejected a single application for a biotech crop and that many scientists say \"the department has relied on unsupported claims and shoddy studies by the seed companies.\" Biotech Myth #3: Genetically engineered crops will allow us to reduce, if not eliminate, environmentally toxic pesticides and fertilizers. Biotechnology is therefore good for the environment. Fact: So far, the opposite has been true. The vast majority of genetically engineered crops currently on the market have been modified to either withstand herbicide (so that more can be sprayed) or produce their own insecticide. This year, more than half of the US soybean crop was genetically engineered to survive spraying with Monsanto's best-selling weedkiller, Roundup. An analysis of 8,200 university research trials revealed that farmers planting Roundup Ready soybeans are using two to five times as much of the herbicide as farmers growing conventional varieties. Chuck Benbrook, who reported the results of the studies, said nobody is testing the crops for increased residues of Roundup. The EPA, moreover, has raised the allowable residue limits for Roundup on forage crops. Producing a plant that can make its own insecticide so that farmers don't have to spray insecticides may sound like a good idea, but anything more than the most superficial consideration reveals otherwise. Bacillus thuringiensis (Bt) is a natural soil bacterium that destroys the digestive tracts of certain very pesky insects, lik"}]}, {"num": 77, "subject": "Southern Cuisine", "response_count": 55, "posts": [{"response": 1, "author": "MarciaH", "date": "Wed, Feb 11, 2004 (20:50)", "body": "Please someone advise me as to what the gravy as in \"biscuits and gravy\" involves. It seems to be a white gravy but has some sort of flavoring."}, {"response": 2, "author": "MarciaH", "date": "Wed, Feb 11, 2004 (20:56)", "body": "And, while we're at it, what is the difference between Cajun and Creole? I see seafood balls made in both flavorings."}, {"response": 3, "author": "MarciaH", "date": "Wed, Feb 11, 2004 (21:04)", "body": "Do they ever serve mixed greens? I notice they sell \"greens\" in cans. I am guessing they are collard greens (whatever a collard is...)"}, {"response": 4, "author": "Millenium", "date": "Wed, Feb 11, 2004 (22:06)", "body": "i guess that because it is cheaper thats what people do"}, {"response": 5, "author": "MarciaH", "date": "Wed, Feb 11, 2004 (22:46)", "body": "I'd have thought they would go pick their own greens. Most things look edible that I pull from my garden. Probably more edible than what I amgrowing!"}, {"response": 6, "author": "terry", "date": "Tue, Feb 17, 2004 (09:45)", "body": "When I lived in Tennessee, we had a collard patch. Hmm, not a bad idea. Maybe I'll start one here in Texas. It's been years since I've had a garden, maybe it's time to go \"back the to garden\". We're getting inspiration to do more planting from Kelly, our friend in Bastrop who collects and freely distributes native plants to his friends."}, {"response": 7, "author": "MarciaH", "date": "Sun, Feb 22, 2004 (17:40)", "body": "I also have a friend who is crossbreeding heirloom tomatoes. I love that thought but will not try anything before we move to Tennessee."}, {"response": 8, "author": "autumn", "date": "Mon, Feb 23, 2004 (13:31)", "body": "You are moving to Tennessee??"}, {"response": 9, "author": "MarciaH", "date": "Thu, Mar 18, 2004 (19:33)", "body": "Oh yes! Around Manchester, TN most likely. Seems there are old family ties there, so I am along for the ride. I wonder what hillbilly redneck (not my term - HIS!) cooking is like... and what is red-eye gravy?"}, {"response": 10, "author": "autumn", "date": "Thu, Mar 18, 2004 (20:53)", "body": "Last summer we sponsored a youth group of teens from Manchester to run our Vacation Bible School. They were here for 10 days, and we put them up in our homes (I had a mom and her son). They were really nice people, great kids."}, {"response": 11, "author": "MarciaH", "date": "Tue, Apr 13, 2004 (13:51)", "body": "Manchester is a happening place. I'll be back there in August for his family reunion and cemetary decorating and picnic. (Yes, they do that in the South!) I've met only the nicest people in Manchester. I am looking forward to living there instead of battling our way through Nashville to get there. I just wish it had better rocks! Now I am supposed to learn how to grow okra so I can fry it. OK... but no red eyes for the gravy..."}, {"response": 12, "author": "MarciaH", "date": "Tue, Apr 13, 2004 (13:55)", "body": "BTW, Bod Dylan and a bunch of rockers will be putting on Bonnaroo which will bring upwards of 60,00 fans to tiny Manchester. It has been a huge success the years it has been held. Watch for it! (Tickets for this are $275.00 !!!) 2004 Bonnaroo Artists Lineup The 2004 Bonnaroo lineup has been confirmed. The 2004 Bonnaroo schedule includes: Dave Matthews The Dead Bob Dylan Trey Anastasio Willie Nelson David Byrne Primus Wilco Ani DiFranco Gov't Mule Los Lobos Burning Spear moe. Galactic Yo La Tengo Femi Kuti Medeski Martin & Wood Gomez Yonder Mountain String Band Damien Rice North Mississippi Allstars Country Hill Review Beth Orton My Morning Jacket Gillian Welch The Del McCoury Band Taj Mahal Sam Bush Band Vida Blue feat. The Spam Allstars Los Lonely Boys Grandaddy King of Leon Bill Laswell's Material Soulive Neko Case Calexico Leftover Salmon Cut Chemist Chris Robinson & The New Earth Mud Umphrey's McGee Maroon5 The Black Keys Tokyo Ska Paradise Orchestra The Bad Plus Mark Broussard Donovan Frankenreiter Ween The Jazz Mandolin Project Jo Jo and his Mojo Mardi Gras Band Guster Patti Smith and Her Band The Radiators Hackensaw Boys New Monsoon"}, {"response": 13, "author": "alyeska", "date": "Tue, Apr 13, 2004 (20:04)", "body": "I'm so glad to see these posts from you. My e-mail is not working so I can't send anything."}, {"response": 14, "author": "terry", "date": "Thu, Apr 15, 2004 (07:11)", "body": "What's wrong with your email? We finally have a robust email and webmail system at Spring with great anti-spam features. I've been wanting to get this running for a while. Finally, it's a reality."}, {"response": 15, "author": "MarciaH", "date": "Tue, Apr 20, 2004 (14:05)", "body": "lolol. Food Walrus? Are you beginning to resemble one or just using your name in an inventive way? (I remember Nan and the original Drooleurs doing such things)"}, {"response": 16, "author": "MarciaH", "date": "Tue, Apr 20, 2004 (14:17)", "body": "Hi Lucie! I was just talking about you a few days ago.....long story but all complimentary!"}, {"response": 17, "author": "terry", "date": "Tue, Apr 20, 2004 (23:09)", "body": "I resemble that remark ;-)"}, {"response": 18, "author": "MarciaH", "date": "Thu, Apr 22, 2004 (10:11)", "body": "You? Tall and debonnaire? Svelte, even! I cannot remotely imagine you like a walrus, but it makes for interesting musing during traffic stops."}, {"response": 19, "author": "MarciaH", "date": "Tue, Aug 10, 2004 (12:17)", "body": "I consulted a Tennessee lady who has fried okra for over 50 years and her comment was to fry it until the cornmeal coating was brown. That was exactly the problem with the stuff I tried in a restaurant. It had not been in the fryer long enough. I finally found out why they add potash or lye (or ashes) to hominy. It seems the Indians (Native Americans) discovered that the niacin in corn was unusable by the human body unless it had been \"limed\" I wonder how they knew? I still think it tastes funny, but it is much better for you if the niacin problem is true. Bert Wolf told me on his \"Taste of America\" PBS television program. Now you know."}, {"response": 20, "author": "terry", "date": "Wed, Aug 11, 2004 (06:17)", "body": "Just toss the okra in a frying pan with oil and then sprinkle corn meal over it?"}, {"response": 21, "author": "MarciaH", "date": "Wed, Nov 17, 2004 (16:46)", "body": "apparently that changes with the cook. Coat it before you put it in the pan -either first with milk then cornmeal or just dredge it in plain cornmeal. I'll let you know what works best."}, {"response": 22, "author": "terry", "date": "Fri, Nov 19, 2004 (07:12)", "body": "I wonder how okra breaded with nutritional yeast would be?"}, {"response": 23, "author": "MarciaH", "date": "Sun, Nov 21, 2004 (20:07)", "body": "Oooh that sounds good, actually. Okra does not have as much of a taste as it has a feel. To me it tastes \"green\" like grass, sort of."}, {"response": 24, "author": "MarciaH", "date": "Sun, Nov 21, 2004 (20:09)", "body": "Can someone tell me how nutritional yeast tastes, please? Is it different from activated or live yeast in blocks (not very tasty in that form)"}, {"response": 25, "author": "terry", "date": "Mon, Nov 22, 2004 (11:43)", "body": "Red Star flake nutritional yeast, I know I've said this before, is pretty good on popcorn or you can fry slices of tofu and bread them with it."}, {"response": 26, "author": "wolf", "date": "Sat, Nov 27, 2004 (10:56)", "body": "i like fried okra but i think you bread it before throwing it in the oil ;-) marcia, i posted a link about cajun/creole in the helpful hints topic.... am not one for biscuits and gravy--just looks like someone hurled and i can't get over that. greens - from what i understand, some are more bitter than others, so the flavor really depends on which one you use (mustard, turnip, collard) and how you cook it. the AM made a really good hamhock green for Thanksgiving - it was good when you put it over rice (i know we had mustard greens but he used a couple of different types)."}, {"response": 27, "author": "MarciaH", "date": "Tue, Feb 22, 2005 (21:27)", "body": "hamhocks are terrific with greens - even green beans which is how I had it as a child. I'd eat just about anything cooked with hamhocks!! Amen on the biscuits and gravy. I'm still trying to figure why they bread \"chicken fried steak\" in the first place. Cardiologists should love it."}, {"response": 28, "author": "WERoland", "date": "Sat, Aug 27, 2005 (20:44)", "body": "from http://whatscookingamerica.net/ Chicken-Fried Steak \ufffd It is also known as Country-Fried Steak and affectionately called \ufffdCFS\ufffd by Texans. There is no chicken in Chicken-Fried Steak. It is tenderized round steak (a cheap and tough piece of beef) made like fried chicken with a milk gravy made from the drippings left in the pan. Although not official, the dish is considered the state dish of Texas. According to a Texas Restaurant Associate, it is estimated that 800,000 orders of Chicken-Fried Steak are served in Texas every day, not counting any prepared at home. Every city, town, and village in Texas takes prides in their CFS. Some, admittedly, are better than others. Texans have a unique way of rating restaurants that serve CFS. The restaurants are rated by the number of pickup trucks that is parked out in front. Never stop at a one pickup place, as the steak will have been frozen and factory breaded. A two and three pickup restaurant is not much better. A four and five pickup place is a must stop restaurants, as the CFS will be fresh and tender with good sopping gravy. 1844-1850 - The origin of the Chicken-Fried Steak probably comes from the German people who settled in Texas from 1844 to 1850. As Wiener Schnitzel is a popular German dish that is made from veal, and because veal was never popular in Texas and beef was, the German immigrants probably adapted their popular dish to use the tougher cuts of beef available to them."}, {"response": 29, "author": "WERoland", "date": "Sat, Aug 27, 2005 (20:47)", "body": "and from http://southernfoodways.com/ Chicken-Fried Steak: In Texas, It\ufffds Not Just for Dinner by Jeff Seigel Debbie Morgan doesn\ufffdt understand why chicken-fried steak has such a poor reputation elsewhere in the country. \ufffdIt gets a lot of respect here,\ufffd says Morgan, who is one of the managers at the 23-table Caf\ufffd 290 in tiny Manor, Texas, population 1,200\ufffdand where it\ufffds the most popular item on the menu. \ufffdI suppose, if you don\ufffdt know any better, it does sound kind of icky, kind of like deep fried hamburger.\ufffd But the customers there do know better. Caf\ufffd 290, on U.S. Hwy. 290 just east of Austin, serves a steady stream of residents, jaded Austinites who are tired of eating nouvelle Texas, and others yearning for a menu that can best be described as classic Texas diner\ufffdfried catfish, Tex-Mex-style enchiladas, and, of course, chicken-fried steak. Caf\ufffd 290 is a Mecca for chicken-fried aficionados who are tired of frozen patties covered with soggy breading that\ufffds never cooked correctly or who must endure national chains covering their misdeeds with pools of greasy, tasteless gravy. Caf\ufffd 290, along with places like Vern\ufffds in Dallas, Threadgill\ufffds in Austin, Massey\ufffds in Fort Worth, and Goodson\ufffds in Houston, should be mandatory stops on the chicken-fried trail. Yes, chili gets more publicity and barbecue attracts more controversy, but chicken-fried steak is more likely to be recognized as the national dish of Texas\ufffdserved with white gravy, of course (unless one is feeling adventurous, and then it is smothered in chili, cheese and onions). At Caf\ufffd 290, there is chicken-fried steak for breakfast (with two eggs, grits, and biscuits). There is chicken-fried steak for lunch (check out the Wednesday buffet, served with two vegetables, for $5.95). There is chicken-fried steak for dinner, served in two sizes \ufffd large, and twice as large. All told, not including the buffet, the restaurant sells almost 400 orders a week. And Morgan is probably correct about the name. One reason that those unfamiliar with the dish tend to shy away from it is that it doesn\ufffdt sound like what it is\ufffda piece of beef, double dipped in egg wash and flour and then deep fried until crisp, probably no more than two or three minutes. Just like fried chicken, but who would assume that anyone would cook beef that way? And, though there is agreement on this basic outline, there are many variations. Some argue that true chicken-fried should never see a deep fat fryer, but should be pan fried on top of the stove in a cast iron skillet (which is how Morgan makes hers at home). Then, it\ufffds easy to throw some flour in the drippings to make the gravy. And though cube steak is the most common beef used, others insist on round steak (beaten first with a cast iron skillet) or even sirloin. Something to consider the next time you\ufffdre in Texas for breakfast."}, {"response": 30, "author": "WERoland", "date": "Sat, Aug 27, 2005 (20:49)", "body": "and, finally, from http://foodtimeline.org/ Chicken fried steak The history of chicken fried steak (aka country fried steak) is a fabulous example of cultural diversity, regional pride and just plain confusion. Why? Because there are as many names/recipes for this dish as people who claim they know how it started. That's part of what makes the study of food history so interesting. As is true with many popular foods we know today, the recipe preceded the name. Food historians generally agree the practice of dredging meat (all kinds) in flour/spices, frying/baking it up and serving it with a sauce/gravy dates back to ancient times. This cooking method tenderizes the meat and enhances its flavor. Think Wiener schnitzel. Europeans who settled in America knew all about making tough cuts of meat palatable. Many historic American cookbooks contain \"chicken-fried\" type recipes for beef, veal, chicken & lamb, though they go by different names. Veal is traditionally considered to be a tough cut of meat and was often cooked in such a way as to make it more tender, as in weiner schnitzel. Sensible American cooks would have treated tough cuts of beef in a similar fashion. The chicken connection? Some food historians suggest the coating and pan-fried cooking technique commonly used on fried chicken was easily adapted to tenderize steak. In America, country fried steak is generally considered to be a regional dish. It is commonly found in the southern and central western states. The meat used for this American dish is always beef, the cuts vary. The \"chicken-fried\" moniker seems to be a mid-20th century invention. The earliest printed recipe we have for in chicken-fried steak was published in 1949. What the food historians say: \"Chicken-fried steak...A beefsteak that has been tenderized by pounding, coated with flour or batter, and fried crisp. The name refers to the style of cooking, which is much the same as for southern fried chicken. Chicken-fried steak has been a staple dish of the South, Southwest, and Midwest for decades, although it dates in print only to 1952.\" ---Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 72) \"Chicken-fried steak...dating back to the times when beef was not nurtured with tender, loving care, steak identified as chicken-fried or country-fried, or sometimes smothered, can be prepared with any cut of beef but is obviously no better than the quality of the piece chosen. It is still popular in the South and West, especially at roadside eating places.\" ---American Food: The Gastronomic Story, Evan Jones, 2nd edition [Vintage Books:New York] 1981(p. 275) [includes recipe] \"Chicken-fried steak...Particularly popular in the South and Midwest, this dish is said to have been created to use inexpensive beef.\" ---Food Lover's Companion, Sharon Tyler Herbst, 3rd edition [Barrons:New York] 2001 (p. 126) \"Chicken-fried steaks...I have never seen a recipe for chicken-fried steaks. It is my conjecture that the name came about years ago when it was impossible to get beefsteaks of good quality in the rural South...I believe Swiss steaks had more or less the same origin. After the steaks were fried they were covered with a sauce of tomatoes, carrots, celery, and peas and baked until fork-tender.\" ---Craig Claiborne's The New York Times Food Encyclopedia, Craig Claiborne[Times Books:New York] 1985 (p. 86) What the regional people say: \"The basic recipe for country-fried steak, for example, includes lightly floured steak sauteed and then baked in the oven. It's smothered with brown gravy and onions. Chicken-fried steak, on the other hand, uses breading similar to that for chicken before it's fried in a skillet. It's topped off with a cream gravy.\" ---\"Folks from 'round here know down-home cooking,\" The Augusta (Ga.) Chronicle, April 7, 2000, Pg. O2 \"Of course, there's chicken fried steak, another Texas curiosity. Not the dish, but the name. But battered and pan-fried beef steak is a home-cooking tradition in many regions. It goes by different names - country-fried steak, for example - in different parts of the country.\" ---\"Dallas' signature foods: not what you'd expect,\" The Dallas Morning News, September 29, 1993, Pg. 2F \"For the sake of argument, let's say a chicken-fried steak is a piece of beef, dipped in a mixture of egg and milk, dredged in seasoned flour and either pan-fried or deep-fried in hot oil, shortening or drippings. Let's also assume the great majority of chicken-fried steaks are served on top of or underneath a ladle of cream gravy, and usually sits next to a big helping of mashed potatoes. Although chicken-fried steak is considered a Southern staple, and most assuredly holds elite status in nearly any Oklahoma diner, its written history surprisingly dates to only about 1950.\" ---\"Batter up Texas has the longhorn. Kansas City the strip. But we've got chicken fry.\" Tulsa World, December 22, 2000 \"Matt's El Rancho [restaurant] opened in 1952 at 302 E. 1"}, {"response": 31, "author": "WERoland", "date": "Sat, Aug 27, 2005 (20:51)", "body": "*blush* in re response number 29, the url needs the www... http://www.southerfoodways.com/"}, {"response": 32, "author": "WERoland", "date": "Sat, Aug 27, 2005 (20:52)", "body": "*sigh* it also needs to be spelled correctly... http://www.southernfoodways.com/"}, {"response": 33, "author": "terry", "date": "Sun, Aug 28, 2005 (14:34)", "body": "I had the chicken fried chicken at the 290 Cafe and it was very good. I guess this place is still happening. We stopped to eat there on the way to Hot Springs Arkansas as part of Bob and Karen's moving caravan."}, {"response": 34, "author": "wolf", "date": "Sun, Aug 28, 2005 (20:48)", "body": "i often wondered why it was called chicken fried steak and never put together the fact that it was breaded the same way as fried chicken *duh*"}, {"response": 35, "author": "MarciaH", "date": "Sat, Oct  1, 2005 (19:39)", "body": "(It is good comforting to me to see someone else making the mistypes!!) We ride around in a pickup truck which has NEVER been washed. We fit right in at the CFS stops. I guess I'd better try a taste (despite my blood thinners, cholesterol banishers and stern looks from my MD) before I make any other comments. Thanks. I had no idea it was a national treasure. I though chili of one sort or another (bbq?) was Texas' national dish."}, {"response": 36, "author": "terry", "date": "Wed, Oct  5, 2005 (00:07)", "body": "Barbecue."}, {"response": 37, "author": "MarciaH", "date": "Wed, Oct  5, 2005 (16:25)", "body": "Do you eat slaw with it as the North Carolinians do? They have whole places devoted to the pursuit of the perfect 'cue here"}, {"response": 38, "author": "wolf", "date": "Wed, Oct  5, 2005 (19:32)", "body": "they have barbecue spas in NYC! *LAUGH* i about died when i watched that on food network (they slather you with BBQ sauce and then heat you up afterwards)"}, {"response": 39, "author": "WERoland", "date": "Wed, Oct  5, 2005 (20:02)", "body": "Well, hmmm..."}, {"response": 40, "author": "wolf", "date": "Wed, Oct  5, 2005 (22:45)", "body": "and it wasn't cheap, let me tell you! don't remember what this lady forked over but it was at an upscale hotel, afterwards, she got to hang out by the pool and somebody brought her a big ol texas sized BBQ sandwich with all the fixin's."}, {"response": 41, "author": "MarciaH", "date": "Thu, Oct  6, 2005 (17:48)", "body": "Do you get to choose who dines off of you when you are heated thru. The possibilities pixillate the imagination."}, {"response": 42, "author": "wolf", "date": "Thu, Oct  6, 2005 (19:24)", "body": "no, you aren't the buffet table though the dude slathering this girl up sure looked like he wanted to pick up a plate!"}, {"response": 43, "author": "wolf", "date": "Thu, Oct  6, 2005 (19:25)", "body": "i was grossed out just watchin' him brush the stuff on her--like i walked in on somebody!"}, {"response": 44, "author": "terry", "date": "Fri, Oct  7, 2005 (10:30)", "body": "Man y'all are makin' me hongry and it ain't even dinner time."}, {"response": 45, "author": "MarciaH", "date": "Fri, Oct  7, 2005 (16:21)", "body": "Get a room comes to mind. Intimate dining experience takes on whole new meaning !"}, {"response": 46, "author": "MarciaH", "date": "Fri, Oct  7, 2005 (16:23)", "body": "Is Possum considered \"game\" ?"}, {"response": 47, "author": "WERoland", "date": "Fri, Oct  7, 2005 (23:06)", "body": "Depends on where you live, I think, but probably."}, {"response": 48, "author": "MarciaH", "date": "Sat, Oct  8, 2005 (02:26)", "body": "I heard extracurricularly that possum was VERMIN, but go figure tastes might vary from diner to diner."}, {"response": 49, "author": "cfadm", "date": "Sun, Jul  2, 2006 (12:49)", "body": "Final answer? Possum is edible or not?"}, {"response": 50, "author": "stacey", "date": "Mon, Jul  3, 2006 (02:33)", "body": "hell... just about anything is edible... the real question is... does it taste yummy?!?!"}, {"response": 51, "author": "cfadm", "date": "Wed, Jul 12, 2006 (08:00)", "body": "Good point. What do you think of when you think Southern food? okra chicken fried steak what else?"}, {"response": 52, "author": "stacey", "date": "Mon, Jul 17, 2006 (13:26)", "body": "taters... grease... butter and honey on biscuits... sweeeeeeeeeeeet tea"}, {"response": 53, "author": "cfadm", "date": "Mon, Jul 17, 2006 (15:44)", "body": "sweet iced teas mashed potatoes green beans grits"}, {"response": 54, "author": "WERoland", "date": "Wed, Aug  1, 2007 (19:47)", "body": "No one said cornbread when asked what came to mind in re Southern food...hmmm..."}, {"response": 55, "author": "cfadm", "date": "Thu, Aug 30, 2007 (16:55)", "body": "collard greens. food conference Main Menu Thanks!"}]}, {"num": 78, "subject": "cooking shows on tv", "response_count": 22, "posts": [{"response": 1, "author": "terry", "date": "Wed, Oct 20, 2004 (09:01)", "body": "Some of the cooking shows: - TV show that features recipes for quick meals. America's Test Kitchen - official site for the show featuring the chefs and editors behind Cooks Illustrated magazine. Americas' Family Kitchen With Vertamae Grosvenor Barefoot Contessa (2) Barely Cooking - cooking show featuring pairs of naked chefs, wearing strategically-placed aprons, exploring the relationship between sex and food. Best of Taste - series featuring Chef John Sarich. Includes episodes, biography, press, and links. Biker Billy Cooks With Fire Chef Doug: Thyme in the Kitchen - bringing together the natural beauty and unique culinary flavor of Florida's Emerald Coast. Chef Jim White - includes recipes, shopping tips, contests, and cookbooks. ChefEasy - weekly video-on-demand cooking show featuring recipes, video tips and techniques, and a contest. Christina Cooks The Whole Food Way - includes information about the show, recipes, glossary, and more. Coastal Cooking - features chefs from the Gulf Coast cooking with natural gas. Consuming Passions - ABC cooking show with Ian Parmenter. Cooking with Caprial - featuring advice and recipes from the PBS series with Chef Caprial Pence. Includes information about the bistro which offers ethnically influenced Northwest cuisine. Cucina Amore - companion site to the PBS series featuring recipes, episode descriptions, and a look behind the scenes. Dutch Oven & Camp Cooking - hosted by Cee Dubs. Features dutch oven and camp cooking. Emeril Live@ Entrada - Journeys in Latin American Cuisine - companion site to the Public TV show features recipes and travel details from Mexico, Chile, Argentina, Costa Rica, Brazil, and Puerto Rico. Essence of Emeril, The - bringing Cajun and Creole cuisine from the Bayou to the big time. Food 911 - official site from the Food Network, with recipes, schedules, fan forum, and information about host Tyler Florence. Forever Summer (3) From Martha's Kitchen - Food Network series featuring highlights from the Emmy Award-winning Martha Stewart Living. Full Bloom Show, The - illustrates cooking in the heart of California. Every week we go to the environment of the item we're going to prepare. Gondola on the Murray, A - companion site to the cooking program hosted by Stefano de Pieri. Good Eats (5) Great Chefs Online - provides recipes and chef biographies from the Great Chefs TV shows. It also has a shopping section that features Great Chefs cookbooks and videos. Grilling with Chef George Hirsch & George Hirsch's Know Your Fire - program information, recipes, and products. Huey's Cooking Club - Ian Hewitson offers recipes, hints, and reviews to members. Appears on Huey's Cooking Adventures, Healthy, Wealthy, and Wise, and other shows. In the Kitchen with Arlene Williams - recipes and helpful hints spiced with home-spun wisdom. In The Kitchen With Chef Tell - his delicious recipes in cyberspace. Inn Chef, The - series hosted by Chef Michael Smith on the Life Network. Shot on location at the Inn at Bay Fortune in PEI and a variety of locations in Atlantic Canada. Iron Chef (19) Jacques Raymond Secret Recipes - recipes from his ABC-TV cooking series. Jewish Cooking in America With Joan Nathan - companion site to the PBS series which uses food to explore Jewish culture and history in the United States. Includes recipes and historical stories. Jo Seagar - presents recipes, cooking tips, and cookbook details. Julia and Jacques Cooking at Home - companion site to the 22-part public television series includes information about Julia Child and Jacques P\ufffdpin and each episode. Kocoa's Kitchen - cooking show featured on Chicago's WGN-TV Channel 9. Lucy's Classic Cajun Culture and Cooking - family cooking secrets with Lucy Zaunbrecher. From Louisiana Public Broadcasting. Martin Yan's Chinatowns - follow the master chef as he travels and teaches cooking in Chinatowns around the world. MasterChef USA - the Olympics of amateur cooking. Includes competition information, featured menus, and contestant entry rules and application. Mcdang.Com - includes recipes with archives, webboards, and food-related articles. In Thai. Mollie Katzen's Cooking Show: Vegetable Heaven - author of the Moosewood Cookbook. Site includes cookbooks, recipes for vegetarians, and food preparation tips. Naked Chef@ Nick Paine's Exotic Kitchen - culinary archeologist presents a study of exotic and historic tribal foods filmed in the Peruvian Amazon. Program aired on Real TV, the Travel Channel, and the Discovery Channel. Nigella Bites - official site from the Style Network. Includes video clips, recipes, and Q&A. Occasional Cook, The - features recipes from chef James Reeson. Origins with Burt Wolf@ Paula's Home Cooking - official site from the Food Network for the home cooking show hosted by Southern chef Paula Deen. PBS: Julia Child: Lessons with Master Chefs - official site from PBS features a video database of techniques, recipes, and tips from master chefs. Ramsey's Kitchen Nightmares - looks at w"}, {"response": 2, "author": "MarciaH", "date": "Wed, Nov 17, 2004 (16:50)", "body": "When Spring's Chef mentioned a Food channel I was aghast that anyone would ever watch. Hilo got it before I left and I found it captivating. I love watching other people work! Now if only we could sample their output."}, {"response": 3, "author": "WERoland", "date": "Sat, Aug 27, 2005 (20:41)", "body": "That would be very nice, yep!"}, {"response": 4, "author": "wolf", "date": "Sun, Aug 28, 2005 (20:49)", "body": "indeed! i love watching unwrapped (where they show you origins of different foods from candy to sandwiches) and how they're made today."}, {"response": 5, "author": "MarciaH", "date": "Sat, Oct  1, 2005 (19:40)", "body": "I liked Emeril before he got so full of himself. Lets have our own resident chef on the telly. I'd watch ! Heck, I'd get cable just for that !! Even though we don't get to taste anything."}, {"response": 6, "author": "wolf", "date": "Mon, Nov  7, 2005 (19:37)", "body": "i'd watch too!"}, {"response": 7, "author": "terry", "date": "Mon, Nov  7, 2005 (21:52)", "body": "Get wer o land to do a pizzacast?"}, {"response": 8, "author": "MarciaH", "date": "Sun, Nov 13, 2005 (18:09)", "body": "Even if it is \"just\" on Terry-tv at Spring. I'd pay to see that !!"}, {"response": 9, "author": "terry", "date": "Sun, Nov 13, 2005 (21:03)", "body": "Hey, you're on it, if you're payin' it's happenin'. I'll do a little video podcast next time I order a pizza from wer 'o land."}, {"response": 10, "author": "wolf", "date": "Sun, Nov 13, 2005 (22:05)", "body": "kewl!!!"}, {"response": 11, "author": "MarciaH", "date": "Sun, Nov 13, 2005 (22:10)", "body": "OH joy!!! how much is this gonna cost? I guess he is my Christmas present this year. Watch out Wolfie, we're gonna get the good stuff."}, {"response": 12, "author": "WERoland", "date": "Mon, Nov 14, 2005 (15:59)", "body": "And I missed it...people were in town casting for the second season of Hell's Kitchen and I found out too late to go...*sigh*"}, {"response": 13, "author": "MarciaH", "date": "Mon, Nov 14, 2005 (16:26)", "body": "*bigger sigh* Ah wellm Terry has to eat at least once daily. There will be other times. (fingers crossed)"}, {"response": 14, "author": "terry", "date": "Thu, Nov 17, 2005 (17:43)", "body": "I just haven't made it in to town yet, I'm such a hermit."}, {"response": 15, "author": "MarciaH", "date": "Thu, Nov 17, 2005 (20:44)", "body": "Enjoy your solitude. We are hermits, too. It is especially great if you have found a fellow hermit to share this lifestyle with. It is the best !"}, {"response": 16, "author": "terry", "date": "Sat, Nov 19, 2005 (22:44)", "body": "At least it's quiet and peaceful."}, {"response": 17, "author": "MarciaH", "date": "Sun, Nov 20, 2005 (16:09)", "body": "Indeed. If you get to where the silence is too dense just pop around to the local mall. That usually cures us or a meal at a busy pizza place with a great chef, perhaps..."}, {"response": 18, "author": "terry", "date": "Sun, Nov 20, 2005 (17:45)", "body": "They had a cooking segment on CBS Sunday morning today. They showed how to make great cornbread dressing for Thanksgiving and they had a segment on \"high tech\" food served at a couple of Chicago restaurants. Pretty amazing."}, {"response": 19, "author": "wolf", "date": "Sun, Nov 20, 2005 (19:18)", "body": "i saw that too--rachel ray was on there as well."}, {"response": 20, "author": "terry", "date": "Sun, Nov 20, 2005 (19:32)", "body": "Those Chicago restaurant dishes were of the \"don't try this at home\" variety, weren't they?"}, {"response": 21, "author": "wolf", "date": "Mon, Nov 21, 2005 (19:16)", "body": "exactly!"}, {"response": 22, "author": "MarciaH", "date": "Thu, Nov 24, 2005 (13:48)", "body": "Ah, the new bride. Missed that one. food conference Main Menu Thanks!"}]}, {"num": 79, "subject": "Holiday Food - Thanksgiving, Christmas, and more", "response_count": 76, "posts": [{"response": 1, "author": "terry", "date": "Fri, Nov 19, 2004 (07:53)", "body": "http://sautewednesday.com/ The complete guide to cooking a Thanksgiving turkey, with a few extras thrown in. By Bruce Cole - Published 11.16.04 To get in the mood, practice your turkey call: Gobble Gooble. Fine Cooking Magazine's guide to buying a turkey. You get what you pay for by the way. Sure heritage turkeys are expensive, but they are so full of flavor that you don't need to brine them. The cult of brining has taken over Thanksgiving preparations, it's practically mandatory that you soak your bird or risk disappointing your dinner guests. We interviewed Harold McGee a while ago and asked him what he thought of the brining. He had this to say, \"The way I look at it is what you are doing is making meat that should be better in the first place, tolerable, by adding juices to it. If you imagine your butcher doing that, selling you a piece of meat that's 20% added water, you wouldn't appreciate it, but yet that's basically what you are doing...\" Hmmm. We ordered a heritage bird this year so we won't be doing the turkey dunk. But if you insist, here's the now famous Chez Panisse Brine."}, {"response": 2, "author": "LauraMM", "date": "Fri, Nov 19, 2004 (13:50)", "body": "Hmmm... we're thinking of brining a turkey and then deep frying it. I've never had deep fried turkey, but I've heard rave reviews! Also, I know that Guwertuzheimer's or however you spell it, but I really prefer an nice hearty red with my turkey (and as we well know, red wine isn't for meat only!); any suggestions for a nice red wine for thanksgiving dinner?"}, {"response": 3, "author": "terry", "date": "Sat, Nov 20, 2004 (02:06)", "body": "I don't know which red to recommend, but I found this via a google search \"Go for a good Riesling or a Pinot Blanc, maybe even a more fruity white from the Loire. Or why not just open that bottle of Champagne you\ufffdve been saving for a special occasion? After all, it is Thanksgiving. Just make sure you choose whites that have enough flavor and acidity to stand up to the food. But for me, it\ufffds RED. from http://www.tablewine.com/archiv22.htm One sample (the lowest priced one) 1998 Borsao, Campo de Borja ($4.99) Deep cherry, almost magenta, in color with good legs, this wine has a sweet nose that\ufffds big and floral. On the palate the wine is dry and full bodied. Its strawberry flavors are straightforward and uncomplicated. The wine has a nice finish with just a hint of cedar. This wine was wonderful with the food. The meat and dressing seemed to temper the wine\ufffds sweetness and enhance the berry flavors. It\ufffds an unbelievable bargain at this price. There are 7 other recommendations on this site. Even listed is a more expensive wine that \"Its nose is earthy with some hints of vinyl (like a new shower curtain). Think I'll pass on that one!"}, {"response": 4, "author": "terry", "date": "Sat, Nov 20, 2004 (02:12)", "body": "And there's this from ivillage.com Much of the appeal of Thanksgiving dinner is found in the wonderful aromas coming from the kitchen while the meal is being prepared, and a very aromatic red wine such as pinot noir fits right in and adds its own unique appeal. Generally light in body, with soft texture as a counterpoint to its lovely aroma, pinot noir is easy to love, especially among the many flavors of Thanksgiving. Every year in November, the first wine of the harvest in the Beaujolais region in France makes its way to market. The wine -- Beaujolais Nouveau (literally \"new Beaujolais\") is as fresh and appealing as its name. Made of the Gamay grape, this fresh, purple wine is all fruit and no pretension, and well complements Thanksgiving fare. And, as it can be enjoyed slightly chilled, it is likely to please those who favor white wines too. For those who like their red wines hearty and full of flavor, a Syrah will nicely balance even the most flavorful and spicy Thanksgiving fare. Whether from the Rhone Valley in France, California or Australia (where they are called \"Shiraz\"), they offer great depth of color and flavor, with a decidedly peppery note that many find delicious. Similarly, the all-American zinfandel is a sturdy red wine with lots of spice on its own to satisfy the hunger for lots of flavor to go with the meal."}, {"response": 5, "author": "terry", "date": "Sat, Nov 20, 2004 (02:15)", "body": "And one more bit of advice from http://netscape.lhj.com The Reds Yes, you can serve red wine with turkey breast. You may not want to serve Cabernet because it is generally too tart and high in tannins to match well with turkey, but you can serve a lighter red. In fact, it is a red wine that has long been the classic choice for Thanksgiving because its light berry brightness contrasts well with the heartiness of the traditional menu. But red wine doesn't stop there. Consider any of the following: Pinot Noir: Younger wines are fruity with essence of plums, strawberries, cherries, and raspberries. Older wines have a smoky edge to them. Syrah: Strong spice and black pepper qualities. Older syrahs are fruitier, with some smokiness. Also called Shiraz if it comes from Australia. Zinfandel: Lots of intense, plummy, jammy flavors with spicy or peppery notes. Beaujolais: Light and dry with fresh, fruity flavors. Choose more recent vintages and serve it slightly chilled."}, {"response": 6, "author": "LauraMM", "date": "Sat, Nov 20, 2004 (17:46)", "body": "very good choices. Zinfandel is a bit hearty, like a cab. I really enjoy a nice pinot noir. Good choice also inexpensive is Meridien Pinot Noir, but stay away from their merlot, not very good. Another good Pinot Noir, but I have a hard time finding it is in fact called Vampire from Transylvania, Romania. It is really a good wine. Would work very well with turkey."}, {"response": 7, "author": "MarciaH", "date": "Sun, Nov 21, 2004 (20:10)", "body": "Deep fried turkeys... we're having an srgument about it. Is it as greasy as it sounds?"}, {"response": 8, "author": "LauraMM", "date": "Mon, Nov 22, 2004 (08:43)", "body": "I've never had deep-fried turkey, but I've been told it's not at all greasy, but really moist! I'm hoping to brine my turkey (we'll have two) with oranges, garlic, brown sugar, salt, clove, nutmeg and some other herb that grabs my fancy."}, {"response": 9, "author": "terry", "date": "Mon, Nov 22, 2004 (11:44)", "body": "Never had a deep fried turkey, but it looks like deep friers are jumping off the shelves at Home Depot. Big stacks of 'em by the checkout stands."}, {"response": 10, "author": "visitor", "date": "Tue, Nov 23, 2004 (19:55)", "body": "\"Deep fried turkeys...Is it as greasy as it sounds?\" Only if they are fried at too low of a temp, or possibly if they aren't brined."}, {"response": 11, "author": "wolf", "date": "Tue, Nov 23, 2004 (21:24)", "body": "deep-fried turkeys are not greasy--suprisingly, they're very juicy and packed with flavor. we've been frying ours for several years now and i won't go back to roasted."}, {"response": 12, "author": "terry", "date": "Wed, Nov 24, 2004 (14:46)", "body": "What type of cooking gear do you use for this task, wolfie?"}, {"response": 13, "author": "wolf", "date": "Thu, Nov 25, 2004 (10:36)", "body": "we have the deep fryer deal (the big one heated with propane), peanut oil, and a secret injection recipe. the hardest part is waiting for the oil to heat up (do be careful not to fill your fryer to the top with oil--it will cause a fire because you don't leave enough room for the turkey (water/oil, etc. rises when something is added) and the oil spills over). the best thing to do is to fill your pot with water, add the turkey, and see if it overflows. if not, remove the turkey and draw a line on the outside of the pot indicating the amount of water you used. then when you fill with oil, the problem of overflowing has been prevented. once the oil is heated, it takes about 5 mins per pound of bird.....you can fry everyone's bird in the time it would take to wait for a roasted one from the oven. we also use an oil syphoning gadget to help filter the oil for reuse later on. your bird is placed on a rack and lowered into the oil (most turkey fryers come with this already). you'll also need a heavy duty cooking thermometer to check the oil temp. be careful if it's windy outside, we set up wind blocks to keep the propane from going out. Happy Turkey Day, y'all!!"}, {"response": 14, "author": "terry", "date": "Thu, Nov 25, 2004 (11:18)", "body": "Secret Injection Recipe? Is this one of your military maneuvers? Sounds like s secret op to me. Good tip on the overflow operation. What's the maximum tempeture that you have to watch for with your cooking thermometer? The other night we had winds up to 50 mph. Wouldn't have been a good night for propane cooking."}, {"response": 15, "author": "MarciaH", "date": "Tue, Feb 22, 2005 (21:30)", "body": "Getting the oil hot enough is the secret. Many thanks. OK, who gets to eat all that crispy skin??? Is that as good as roasted, too?"}, {"response": 16, "author": "WERoland", "date": "Thu, Oct 27, 2005 (08:51)", "body": "Okay, outside of turkey, what else is a must have Thanksgiving or Christmas food?"}, {"response": 17, "author": "terry", "date": "Sat, Oct 29, 2005 (10:07)", "body": "cranberry sauce dressing mashed potatoes fried okra (optional) rolls butter hot apple cider coffee pumpkin pie What did I miss?"}, {"response": 18, "author": "MarciaH", "date": "Sat, Oct 29, 2005 (20:27)", "body": "corn !!! Terry forgot the corn either creamed or on little cobs. Whem I was growing up we always had creamed pearl onions but no one seems to enjoy them anymore. Giblet gravy. Mine is really tasty."}, {"response": 19, "author": "wolf", "date": "Sun, Oct 30, 2005 (09:40)", "body": "i put a roast in the crock pot for christmas and make spaetzle (german noodles) to go with. thanksgiving is fried turkey (and who cares about the sides, fried turkey is the bomb)...ok, cranberry sauce, corn, PUMPKIN PIE (yummy) and some sweet potatoes."}, {"response": 20, "author": "terry", "date": "Sun, Oct 30, 2005 (10:33)", "body": "We're having all this today."}, {"response": 21, "author": "CherylB", "date": "Wed, Nov  2, 2005 (09:56)", "body": "I've always associated squash, butternut or hubbard with Thanksgiving. I also love cranberry orange relish."}, {"response": 22, "author": "MarciaH", "date": "Wed, Nov  2, 2005 (15:16)", "body": "you can have my squash but I make an excellent cranberry orange relish. It is my favorite too. It goes great in peanut butter sandwiches !"}, {"response": 23, "author": "wolf", "date": "Wed, Nov  2, 2005 (21:04)", "body": "what's hubbard? never heard of cranberry orange relish.....do you have a recipe or can i buy it somewhere?"}, {"response": 24, "author": "terry", "date": "Thu, Nov  3, 2005 (04:34)", "body": "hubbard is an old mother, not. It's a type of squash. Don't ask me to describe it, I'll leave it to wer o' land."}, {"response": 25, "author": "terry", "date": "Mon, Nov  7, 2005 (22:31)", "body": "Who will be the first to get a turkey?"}, {"response": 26, "author": "wolf", "date": "Tue, Nov  8, 2005 (19:10)", "body": "i dunno but t-day is week after next! gotta give time for those birds to thaw!!"}, {"response": 27, "author": "MarciaH", "date": "Sun, Nov 13, 2005 (17:54)", "body": "Since all of my recipes went with the stuff stolen from my house, I'll have to hunt up a recipe for the orange cranberry relizh but essentially you add sweet naval oranges cut into sections to the grinder at regular intervals as you gring the whole cranberries. I am pretty sure there is a recipe on the bag the cranberries come in. Add desired sweetener to taste. No turkey for us since there are only two of us. We dine out. I may have to cook one for Christmas, though. Most of our favorite haunts are closed that day."}, {"response": 28, "author": "terry", "date": "Sun, Nov 13, 2005 (21:06)", "body": "Is it anything like this? Corn Relish Your Guide, Diana Rattray From Diana Rattray, Your Guide to Southern U.S. Cuisine. FREE Newsletter. Sign Up Now! Recipe for a tasty corn relish. INGREDIENTS: * 1/3 cup white vinegar * 1/2 cup sugar * 1/4 teaspoon dry mustard * 1/4 teaspoon turmeric * 1 1/4 cups whole kernel corn, yellow * 1/4 cup diced onion * 2 tablespoons sweet red bell pepper * 2 tablespoons sweet green bell pepper PREPARATION: Combine the vinegar, sugar, mustard, and turmeric in a small saucepan; bring to a boil over medium heat. Add the corn, onion, and bell pepper; cook for 4 minutes. Serve hot or cold. Makes 1 1/4 cups of corn relish. or is it more like this? INGREDIENTS: * 3 cups fresh whole cranberries * 1/2 cup sugar * 2 tablespoons finely grated orange zest * 1/2 cup water PREPARATION: Combine all ingredients in a saucepan and bring to a simmer over medium-low heat. Simmer, stirring occasionally, until cranberries pop, about 5 minutes. Let cool and serve. This may be made ahead and refrigerated, covered, for up to 1 week before serving. Makes 2 cups. or more like this? INGREDIENTS: * 1 lb Cranberries, raw * 3 Oranges, seeded, but not peeled * Granulated sugar to taste PREPARATION: Coarsely grind the cranberries and oranges in meat grinder or food processor. Sweeten to taste with granulated sugar. Serves 8."}, {"response": 29, "author": "MarciaH", "date": "Sun, Nov 13, 2005 (22:08)", "body": "the latter ! that is exactly what it is. You can make it with Splenda if you want low cal or Honey for the natural taste of the outdoors. as Terry writes * 1 lb Cranberries, raw * 3 Oranges, seeded, but not peeled * Granulated sugar to taste PREPARATION: Coarsely grind the cranberries and oranges in meat grinder or food processor. Sweeten to taste with granulated sugar. Serves 8."}, {"response": 30, "author": "MarciaH", "date": "Sun, Nov 13, 2005 (22:09)", "body": "Oh - make that relish a day or so ahead of time so the sugar can get into the cranberries and the flavors can \"marry\""}, {"response": 31, "author": "MarciaH", "date": "Sun, Nov 13, 2005 (22:32)", "body": "Here is another variation if you dislike cirtus: Cranberry, Apple, and Walnut Relish From View Cooking Light Menu Three days ahead: Make this relish up to 3 days ahead, then store it in the refrigerator. Walnuts add a slight crunch and richness. 1 cup sugar 1/2 cup cranberry-apple juice 1 pound fresh cranberries 4 cups diced peeled Granny Smith apple (about 1 pound) 2/3 cup coarsely chopped walnuts Combine sugar, juice, and cranberries in a large saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 15 minutes or until cranberries pop and mixture thickens. Remove from heat; stir in apple and walnuts. Spoon into a bowl; cool. Cover and chill at least 4 hours. Yield: 4 cups (serving size: 1/3 cup) NUTRITION PER SERVING CALORIES 121(25% from fat); FAT 3.3g (sat 0.2g,mono 0.7g,poly 2.1g); PROTEIN 1.5g; CHOLESTEROL 0.0mg; CALCIUM 7mg; SODIUM 2mg; FIBER 2.1g; IRON 0.3mg; CARBOHYDRATE 23.2g"}, {"response": 32, "author": "alyeska", "date": "Mon, Nov 14, 2005 (02:35)", "body": "Sounds good to me."}, {"response": 33, "author": "WERoland", "date": "Mon, Nov 14, 2005 (16:00)", "body": "Well, here's what we're doing at work for Thanksgiving (and probably Christmas, too) http://www.tuscanymarketandvineyard.com/thanksgivingmenu.html"}, {"response": 34, "author": "MarciaH", "date": "Mon, Nov 14, 2005 (16:28)", "body": "Lemon \ufffd Ginger Cranberry Sauce with Apples that sounds soooooo good...! I am guessing that recipe is out of the question here."}, {"response": 35, "author": "MarciaH", "date": "Mon, Nov 14, 2005 (16:30)", "body": "I'd eat fresh ginger in just about anything."}, {"response": 36, "author": "wolf", "date": "Mon, Nov 14, 2005 (18:38)", "body": "i'm hungry!"}, {"response": 37, "author": "WERoland", "date": "Mon, Nov 14, 2005 (20:15)", "body": "Well, as soon as I write one for it, I'll see what I can do about passing it along...I'm basing it on a jell-o I do for the family that I make with the lemon-ginger-apple juice from Central Market."}, {"response": 38, "author": "WERoland", "date": "Mon, Nov 14, 2005 (20:16)", "body": "Or, I guess I could compose it on here, ask for feedback, and then use that one for work saying I already had one...hmmm..."}, {"response": 39, "author": "wolf", "date": "Mon, Nov 14, 2005 (20:21)", "body": "hmmmmm *scratches chin* decisions decisions! c'mon, can we be your test kitchen?"}, {"response": 40, "author": "MarciaH", "date": "Mon, Nov 14, 2005 (21:14)", "body": "Oh please! I am very used to using fresh ginger. Is that the form you are planning on using? I use a potato peeler to get very thin slices and to peel the root. I'd love to help trouble shoot this little project."}, {"response": 41, "author": "WERoland", "date": "Mon, Nov 14, 2005 (21:44)", "body": "Yep, everything fresh...cranberries, ginger, lemon juice and lemon zest, and Granny Smith apples. Although, there might be some dry things in there, too, just to add a little depth."}, {"response": 42, "author": "MarciaH", "date": "Tue, Nov 15, 2005 (13:12)", "body": "You could alaways add a little dried mincemeat. I love that flavor and have beebn known to add it to all sorts of things from raisin sauce to ham glaze."}, {"response": 43, "author": "WERoland", "date": "Tue, Nov 15, 2005 (21:52)", "body": "Well, first test was done with: 1/2 cup of lemon juice 1/2 cup of water 1 cup of sugar 1 Granny Smith apple 12 oz fresh cranberries 1 inch piece of ginger, grated Will have to see what it tastes like in the morning."}, {"response": 44, "author": "WERoland", "date": "Wed, Nov 16, 2005 (22:03)", "body": "Well, those I've had try it, like it. It is fresh tasting, very crisp and clean, and tart. Should cut through any fatty foods well, and be a good compliment, although I will probably tweak the final batch a little anyway, as I'd like it smoother in taste with just a little more depth."}, {"response": 45, "author": "MarciaH", "date": "Thu, Nov 17, 2005 (00:18)", "body": "Yes ! That tartness is what cleans the palate and makes the meal all the more tasty. Well done. Grated Ginger. Hmmm never thought of grating it."}, {"response": 46, "author": "MarciaH", "date": "Thu, Nov 17, 2005 (00:22)", "body": "Speaking of fresh ginger, it is fantastic, I hear, for fighting motion sickness. Just nibble on a \"knuckle\" of it."}, {"response": 47, "author": "paul", "date": "Thu, Nov 17, 2005 (12:01)", "body": "Still looking for folks thawing out their turkeys? Progress? Too soon?"}, {"response": 48, "author": "wolf", "date": "Thu, Nov 17, 2005 (19:41)", "body": "no turkey at my house yet..."}, {"response": 49, "author": "MarciaH", "date": "Thu, Nov 17, 2005 (20:43)", "body": "Do NOT leave your turkey on your counter overnight to thaw. Thaw it for a few days in your refrigeaqtor. I'd not try to thaw mine until Tuesday or Monday at the earliest for a really big bird. It often takes 2 or so days to thaw this way and is the only really safe way to do it."}, {"response": 50, "author": "wolf", "date": "Thu, Nov 17, 2005 (21:09)", "body": "marcia is sooo right about that! make sure you put your bird on a big enough platter while in the fridge to catch any wayward juices too."}, {"response": 51, "author": "WERoland", "date": "Tue, Nov 29, 2005 (08:51)", "body": "Okay, next round of research... What food's say, Christmas, to you?"}, {"response": 52, "author": "terry", "date": "Wed, Nov 30, 2005 (09:15)", "body": "eggnog for openers."}, {"response": 53, "author": "wolf", "date": "Thu, Dec  1, 2005 (21:32)", "body": "roast"}, {"response": 54, "author": "MarciaH", "date": "Fri, Dec  2, 2005 (15:25)", "body": "Hmmm if it is a Dickens theme, it must be roast goose. Since we often eat out on Thanksgiving, I'll be doing the turkey for Christmas. Or ham as i have been told others have made because the leftovers are more versatile. How did the ginger cranberry stuff go over? It sounded fantastic."}, {"response": 55, "author": "WERoland", "date": "Fri, Dec  2, 2005 (22:08)", "body": "It was well received. Used it to make a cranberry-blueberry-pine nut compote with that was pretty yummy, too."}, {"response": 56, "author": "terry", "date": "Sat, Dec  3, 2005 (11:40)", "body": "The turkey was so good, Christmas needs to be a rerun. Turkey, gravy, mashed potatoes, dressing, cranberry sauce, and rolls. Thanksgiving's meals this year were great."}, {"response": 57, "author": "MarciaH", "date": "Sat, Dec 10, 2005 (01:03)", "body": "Oh yes! Everything sounds great. Excellent news about your compote. It sounded exquisite."}, {"response": 58, "author": "terry", "date": "Sat, Dec 10, 2005 (08:46)", "body": "Here's a website with just Christmas recipes. http://christmas.allrecipes.com/ Martha Stewart, on her show Martha, had a delicious recipe for home made crackers with lots of cheese in them. http://marthastewart.com"}, {"response": 59, "author": "MarciaH", "date": "Fri, Dec 16, 2005 (17:16)", "body": "Ugh! Someone actually WATCHES Martha??! I'll pass on that one."}, {"response": 60, "author": "WERoland", "date": "Fri, Mar 24, 2006 (22:04)", "body": "Okay, taking suggestions on what should be on my Mother's Day brunch buffet."}, {"response": 61, "author": "terry", "date": "Fri, Mar 24, 2006 (23:31)", "body": "Marinated Vegetable Grill 2 cups fruity olive oil 1 cup dry white wine 1/2 cup Balsamic vinegar 8 medium garlic cloves, crushed 1 cup coarsely chopped fresh basil leaves 1/4 cup fresh rosemary leaves or 2 T. dried 1 t. salt 1 t. freshly ground black pepper 8 small new red potatoes 1 bunch (8) baby carrots (with green tops) 8 Japanese eggplants, cut in half lengthwise Combine the oil, wine, Balsamic vinegar, garlic, basil, rosemary, salt and pepper in a bowl. Let stand covered for 1 hour.Put the potatoes, carrots and eggplants in a large container (with a leakproof top, such as Tupperware).. Pour the oil-wine mixture over the vegetables, cover and shake gently to distribute the marinade. Marinate the vegetables for several hours, but preferably overnight. Preheat the oven to 400F.Remove from marinade (reserve marinade) and spread in a roasting pan.Roast the vegetables for 1 hour, basting once or twice with reserved marinade.Test for doneness, adding a few minutes if necessary. Serves 8. and Chocolate Pudding Cake 1 cup flour 2 t. baking powder 1/2 t. salt 2/3 cup sugar 1/2 cup milk 1 square unsweetened chocolate, grated (1 ounce)* 1/2 cup chopped nuts** 2 T. melted butter 1 t. vanilla extract Topping 1/4 cup white sugar 1/2 cup brown sugar 3 squares (3 ounces) unsweetened chocolate, grated, or 3 T. unsweetened cocoa powder 1/4 t. salt 1 t. vanilla 1 cup boiling water Sift flour, baking powder, salt and sugar into bowl. Add milk, chocolate, nuts, butter, vanilla, and blend well. Pour mixture into a greased baking dish.*** Combine sugars, chocolate, salt and vanilla, and spread evenly over first mixture. Pour the boiling water over this but do not stir. Bake in a moderate oven, 350F, for 1 hour, until the cake that rises to the top tests done.**** There will be a layer of fudge sauce beneath. Can be served warm or cold, with or without cream.* I further reduce fat content by substituting 3 T. cocoa powder + 1 t. melted butter or margarine. ** I omit the nuts...to reduce fat and also because we prefer it without nuts, but if you're so inclined, walnuts work with this.*** When I cook this in the microwave, I use an 8\" square glass or Corningware dish.**** If using the microwave, allow 8 to 9 minutes on high (750-watt oven, adjust for your own particular nuker), turning quarter way around halfway through the cooking time (or use lazy susan)."}, {"response": 62, "author": "terry", "date": "Fri, Mar 24, 2006 (23:31)", "body": "the above from http://www.gcards.com/mothersday/recipe.html"}, {"response": 63, "author": "terry", "date": "Fri, Mar 24, 2006 (23:38)", "body": "And a couple of more Easy Eggs Benedict 4 English muffins, split Butter, softened 8 sl Canadian bacon, cooked 8 Poached eggs ORANGE HOLLANDAISE SAUCE 2 c Fresh orange juice 1 c Unsalted butter 1/2 ts Salt Spread cut sides of muffins with butter. Broil until lightly browned. Place a slice of Canadian bacon on each muffin half; top with poached egg, and cover with Hollandaise Sauce. Serves 4. Orange Hollandaise: Place the orange juice in a saucepan and bring it to a boil. Reduce the heat and simmer until it is thick and syrupy, 10-12 minutes. You should have 1/4 cup syrup. Set it aside. In another saucepan, melt the butter in a thin stream. Process a few more seconds, until thick. Serve immediately. Makes 2 cups; serves 4.\" Mother's Day Apple Almond Pancakes 1/2 c Whole-wheat flour 1/2 c Unbleached flour 1 tb Brown sugar 1 1/2 ts Baking powder 1/4 ts Salt 2 Eggs, separated 4 tb Oil 1/2 c Buttermilk 1/2 c Apple Juice 1/4 c Chopped almonds Combine flours, sugar, baking powder, and salt in a mixing bowl. Beat egg yolks with oil, buttermilk, and apple juice. Stir into flour mixture with nuts until all ingredients are moistened (do not over stir). Beat egg whites until stiff and fold into batter. Spoon onto a hot,greased griddle and turn once when bubbles appear. Makes 8 to 10 pancakes. French Toast with Brandied Lemon Butter 4 Eggs 2 tb + 1 ts sugar 1/2 ts Salt 1 c Whole milk 1/4 ts Vanilla extract 12 Thick slices of bread Butter Powdered sugar, optional Brandied Lemon Butter: 1/2 c Butter 1 c Sugar Juice of 2 lemons 4 ts Grated lemon rind 3 oz Brandy In a shallow dish, beat eggs, sugar, salt, milk and vanilla. Soak bread in the above mixture. Heat butter over medium high heat and cook each slice of bread until slightly brown on each side. Serve with brandied lemon butter and lemon slices. Sprinkle with powdered sugar, if desired. For Brandied Lemon Butter: Melt butter over low heat. Spoon off any foam that forms. Pour into a dish, leaving behind any sediment in the pan. Wash pan, pour butter back in the pan and add the sugar. Stir constantly until sugar dissolves. Add lemon juice, rind, and brandy; stir until smooth. Pour over hot french toast. Easy Mother's Day Breakfast Pizza 6 Eggs 8 oz Mozzarella Cheese, grated 1 1/2 c Milk 1 Onion* Salt and Pepper, to taste 1 md Green pepper, ringed Mushrooms 1 Pizza crust Olive oil *chop up 1/4 of the onion and make onion rings out of the remaing 3/4. Prepare your favorite pizza crust and get ready to bake, as a regular pizza. Make sure that you have a fairly high ridge, as the there is a lot of mixture, and it is fairly watery. Beat eggs lightly. Add mozzarella cheese, milk, onion, salt and pepper. Mix gently. Lightly brush olive oil over the pizza base. Pour mixture over the crust. Place green pepper, onion rings, and mushrooms over the top of the pizza. Bake at 450 degrees F. for about 15 to 20 minutes, or until crust is brown and egg mixture is set. http://www.twilightbridge.com/hobbies/festivals/mother/breakfast.htm#Easy%20Eggs%20Benedict"}, {"response": 64, "author": "terry", "date": "Fri, Mar 24, 2006 (23:41)", "body": "And a few more on this page: http://www.razzledazzlerecipes.com/mothersday/recipes.htm Quick Sticky Buns Recipe Glazed Blueberry Breakfast Rolls Recipe Marshmallow Fondue Recipe Apple Pancakes Recipe Lemon-Pecan Sunburst Coffeecake Recipe Chocolate Coffee Cake Recipe Chocolaty Strawberry Finger Cr\ufffdpes Recipe Cheese-Bacon Souffl\ufffd Recipe Creme Brulee French Toast Recipe"}, {"response": 65, "author": "MarciaH", "date": "Sun, Mar 26, 2006 (13:29)", "body": "For anyone who looks at that recipe for chcolate pudding cake and shudders with disgust, try it. I made that for years and years almost weekly. There is no fat in it (unless in the topping and you can whiz up some non-fat topping if you wish) but there IS a lot sugar. I agree it is a perfect desert for Mother's Day. The only thing I can think to suggest is that you include enough protein. This mother needs a lot to run on, not sugar. Add some fruit for cleansing palates. Soft cheeses like brie are also welcome. Way too much to eat with Terry's suggestions but we like to give you options."}, {"response": 66, "author": "wolf", "date": "Mon, Mar 27, 2006 (20:16)", "body": "didn't know there was a specific menu for mom's day....we just took her out (same as the pups do for me now)."}, {"response": 67, "author": "MarciaH", "date": "Wed, Mar 29, 2006 (18:24)", "body": "My mom used to say she'd eat just about anything as long as she did not have to do the cooking. I know that feeling."}, {"response": 68, "author": "wolf", "date": "Wed, Mar 29, 2006 (18:29)", "body": "me too!"}, {"response": 69, "author": "weroland", "date": "Sun, May  7, 2006 (15:30)", "body": "Here's what was finally decided upon for Mother's Day brunch: Spinach & Strawberry Salad -- $6.49 Baby spinach, sliced mushrooms and strawberries with a light herbed yogurt and feta dressing, topped off with a chevre filled strawberry. Piatti rimescola -- $6.99 Your choice mixed into two fluffy scrambled eggs, accompanied by fried tomatoes, fresh cantaloupe and blueberries, as well as focaccia triangles: Canadian bacon and Swiss cheese Italian sausage and grilled Portabellos Prosciutto and shallots Chicken or Beef Fajita Breakfast Pizza -- $7.99 Eggs, grilled chicken or flank steak, roasted peppers, grilled onions, fresh tomatoes, cheddar and jack cheeses on our famous pizza crust, with sour cream and salsa on the side and jalapenos on request. Cornbread, Cranberry and Pecan Pancakes -- $7.99 Accompanied by orange butter, maple syrup, bacon or sausage links, and two scrambled or poached eggs. Tropical French Toast -- $8.49 Rustic bread soaked in a spiced vanilla batter then perfectly toasted and served with cream cheese and an Amaretto-macerated dried cherry, pineapple, kiwi and strawberry fruit dice. Bacon or sausage links round out the plate. Uova e salmoni -- $11.99 Our own blasted salmon and pesto asparagus served with two poached eggs and crostini topped with brie!"}, {"response": 70, "author": "wolf", "date": "Tue, May  9, 2006 (10:08)", "body": "oohhh fried tomatoes, yummy!"}, {"response": 71, "author": "terry", "date": "Thu, May 11, 2006 (18:36)", "body": "Breakfast pizza! That's awesome, and novel. Yum."}, {"response": 72, "author": "MarciaH", "date": "Thu, May 11, 2006 (20:48)", "body": "Lucky mom ! Great choices. Since I again share the weekend with the kid's birthday who made me a mom in the first place, I think we will hold off celebrating until next week when I will be a whole lot closer."}, {"response": 73, "author": "WERoland", "date": "Sat, Dec  2, 2006 (19:10)", "body": "Christmas menu time again...just can't seem to come up with any real winners on my holiday menus...hmmm..."}, {"response": 74, "author": "WERoland", "date": "Thu, Jan 11, 2007 (12:46)", "body": "Which I guess was okay in retrospect, as we closed before then. *sigh*"}, {"response": 75, "author": "WERoland", "date": "Tue, Mar 20, 2007 (14:18)", "body": "Just as an exercise for the old brain, I'm trying to think up a Cajun Easter Brunch menu..."}, {"response": 76, "author": "paul", "date": "Tue, Mar 20, 2007 (15:16)", "body": "Easter Buffet Cajun Talapia, roasted Herb Chicken, cajun taters, assorted pies, cakes and cobblers and ? food conference Main Menu Thanks!"}]}, {"num": 8, "subject": "My favorite food website", "response_count": 30, "posts": [{"response": 1, "author": "KitchenManager", "date": "Wed, Nov 20, 1996 (13:19)", "body": "To date, my favorite all-around site would have to be Epicurious, and their url is www.epicurious.com I think. I'll start compiling a list and get it posted here soon."}, {"response": 2, "author": "terry", "date": "Wed, Nov 20, 1996 (16:41)", "body": "When you post it, if you put it the form http://www.epicurious.com Then it becomes a live link and folks can click on it. I'm looking forward to your links."}, {"response": 3, "author": "Donna", "date": "Sat, Nov 23, 1996 (11:53)", "body": "This one is a lot of fun http://www.eat.com for mom's on the run"}, {"response": 4, "author": "KitchenManager", "date": "Thu, Dec 12, 1996 (13:34)", "body": "As I promised: ComSource Independent Foodservice Co. http://www.culinary.net The Culinary CyberCity http://www.culinary.net Globe Food Equipment Co. http://www.globefood.com Maine Lobster Promotion Council http://www.at/sysnet.com/atlmall/lobster.htm National Cattleman's Beef Association http://www.cowtown.org Nabisco, Inc http://www.foodshow.com Anchor Food Products, Inc http://www.anchorfoods.com Nugget Distributors, Inc http://www.nugget.com Revent, Inc http://www.bakery-net.com LambWeston http://www.lambweston.com Pierce Foods http://www.piercefoods.com And, as always, more to come... WER"}, {"response": 5, "author": "smckern", "date": "Mon, Dec 16, 1996 (19:58)", "body": "Cool - I'm exploring for a while!!!!"}, {"response": 6, "author": "KitchenManager", "date": "Fri, Feb 14, 1997 (13:08)", "body": "More sites for ya'll: Artex International, Inc http://www.artex-int.com/ The Guide to Cooking Schools http://www.shawguides.com California Avocado Commission http://www.avoinfo.com California Strawberry Commission http://www.calstrawberry.com Educational Foundation of the NRA http://www.restaurant.org Farmland Foods http://www.farmland.com Greek Trade Commission http://www.hepogreektrade.com Landscape Forms http://www.landscapeforms.com Melissa's/World Variety Produce http://www.melissas.com Wine Spectator Magazine http://www.winespectator.com Mott's Foodservice http://www.tc.net/foodgroup/html/mott.html Jones Dairy Farm http://www.jonessausage.com National Fisheries Institute http://www.nfi.org Proprocess http://www.doughpro.com Morris Press http://morriscookbooks.com Illy Espresso of the Americas, Inc http://www.illy.com Boyds http://www.boyds.com Viaggio http://www.viaggio.com Even more soon, Enjoy. WER"}, {"response": 7, "author": "KitchenManager", "date": "Sun, Mar 30, 1997 (19:48)", "body": "Hey, I've now got a topic for the Spring's restaurant and food topics on Austin360's BBS. To check out their page or log on go to http://www.austin360.com/ and click on bulletin boards on the image map. WER"}, {"response": 8, "author": "KitchenManager", "date": "Thu, Oct 23, 1997 (22:10)", "body": "try http://www.foodtv.com and austin.food newsgroup, which I just found out about a couple of minutes ago. WER"}, {"response": 9, "author": "KitchenManager", "date": "Thu, Jun 11, 1998 (11:43)", "body": "got links back to us up on http://www.escoffier.com/ Woo Woo!"}, {"response": 10, "author": "autumn", "date": "Fri, Jun 12, 1998 (12:34)", "body": "Hey wer, didn't even know this topic existed...here are some of my fave sites: http://www.vegsource.com/recipe/ (vegetarian recipes) http://www.topsecretrecipes.com/ (\"famous\" recipes--such as all the soup nazi's recipes, Starbuck's frappucino, etc.) http://recipes.wenzel.net/ (various & sundry easy recipes)"}, {"response": 11, "author": "jgross5", "date": "Fri, Jun 12, 1998 (20:28)", "body": "i also know of a pretty good website for this topic. but i don't know how you make it red and linkable. plus my spider refuses to let me use it. i could remove some of the \"already prepared food\", take a picture, scan it, and insert the scan here. Spidey says she likes the idea now....woo-HOO (she said 'woo-HOO', it wasn't me) says she wants to write the caption (it'll explain how she prepares her food)"}, {"response": 12, "author": "riette", "date": "Sat, Jun 13, 1998 (01:23)", "body": "Why don't you just scan in a picture of Spidey? She sounds like she'll make an nice little cunk on a barbecued kebab . . ."}, {"response": 13, "author": "autumn", "date": "Mon, Jun 15, 1998 (13:01)", "body": "Leplep, you just type in the URL starting with \" http://\" ."}, {"response": 14, "author": "KitchenManager", "date": "Wed, Feb 17, 1999 (18:10)", "body": "check out http://www.io.com/~sjohn/bleuroom.htm"}, {"response": 15, "author": "autumn", "date": "Thu, Feb 18, 1999 (14:09)", "body": "I can't imagine making my own egg nog. That Etruscan pizza's making me hungry!"}, {"response": 16, "author": "KitchenManager", "date": "Thu, Feb 18, 1999 (17:49)", "body": "cool site, huh? trying to get him to join the Spring..."}, {"response": 17, "author": "infospryte", "date": "Sat, Oct  2, 1999 (15:00)", "body": "To mark the final harvest of the 20th century, the Canned Food Alliance is celebrating the nation's fruit and vegetable crops and their swift journey from field to fork. As a salute to the harvesting process, the Canned Food Alliance is offering new recipes online at http://www.mealtime.org featuring a canned product from one of the 10 harvesting regions of North America. Farmers across North America are operating at peak production as they harvest their crops. For those fruits and vegetables that are traveling a few miles down the road to a cannery, the harvest season means being picked at the peak of ripeness and packed into a can within hours of being harvested in the field. Visit the Canned Food Alliance online at http://www.mealtime.org to learn more about the harvest season, including: - A map segmenting the various canning regions of North America and the crops they harvest; - An in-depth look at the step-by-step process of canning snap beans, including images; - A fact sheet explaining the history of the canning process; and - A quiz to test your harvest savvy. Enjoy the bounties of the season! The mealtime.org Team"}, {"response": 18, "author": "MarciaH", "date": "Sat, Oct  2, 1999 (15:21)", "body": "For local style cooking from Hawaii plus great links to other food sites: http://www.hisurf.com/Recipes.html"}, {"response": 19, "author": "sociolingo", "date": "Tue, May  2, 2000 (15:36)", "body": "Meals for you looks good. Loads of recipes, and chooses dishes according to ingrediants you have, plus menu plans. http://www.mealsforyou.com Try also: http://www.my-meals.com you can create a pesonalised cookbook on iste, and the menu maker dish of the day is good."}, {"response": 20, "author": "MarciaH", "date": "Tue, May  2, 2000 (16:45)", "body": "What palates are they creating meals for? Western? Oriental? Kosher? Islamic? Vegetarian? All of the above?"}, {"response": 21, "author": "sociolingo", "date": "Wed, May  3, 2000 (03:36)", "body": "From what I could see, anything. haven't really explored it enough yet. Seems you can put in diet requirements and they come up with suggestions. The bit i was looking at gave dish of the day - lots of combinations of dishes to choose from for a three course meal."}, {"response": 22, "author": "MarciaH", "date": "Wed, May  3, 2000 (15:02)", "body": "Three course meals?! Oh dear...*sigh*"}, {"response": 23, "author": "sociolingo", "date": "Fri, May  5, 2000 (04:40)", "body": "Why 'oh dear', dear? You don't think I actually cook them do you???"}, {"response": 24, "author": "MarciaH", "date": "Fri, May  5, 2000 (14:13)", "body": "I was afraid you might just be doing that exact thing! *whew*"}, {"response": 25, "author": "sociolingo", "date": "Fri, May  5, 2000 (17:36)", "body": "Nevah!!! I only leave the computer to keep body and soul together *grin* Actually i have been known to ....."}, {"response": 26, "author": "MarciaH", "date": "Fri, May  5, 2000 (19:54)", "body": "Haven't we all...?!"}, {"response": 27, "author": "MarciaH", "date": "Fri, May  5, 2000 (19:55)", "body": "Well, perhaps the guy who bakes 7 chocolate cheesecakes to get one right... but, he is one of a kind...*smile*"}, {"response": 28, "author": "terry", "date": "Fri, May  5, 2000 (20:48)", "body": "I really like this conferences background and pumpkin, grape, stawberry dividers. (I usually telnet in)."}, {"response": 29, "author": "autumn", "date": "Fri, May  5, 2000 (21:31)", "body": "It makes me hungry every time!"}, {"response": 30, "author": "MarciaH", "date": "Sat, May  6, 2000 (10:41)", "body": "It is classy just like its creator. It feels good in here! This is probably my favorite food website - the entire Conference! food conference Main Menu"}]}, {"num": 80, "subject": "censored", "response_count": 23, "posts": [{"response": 1, "author": "terry", "date": "Wed, Feb 16, 2005 (17:30)", "body": "censored"}, {"response": 2, "author": "MarciaH", "date": "Tue, Feb 22, 2005 (21:18)", "body": "censored"}, {"response": 3, "author": "terry", "date": "Wed, Feb 23, 2005 (11:07)", "body": "censored"}, {"response": 4, "author": "MarciaH", "date": "Sat, Mar 12, 2005 (17:20)", "body": "censored"}, {"response": 5, "author": "terry", "date": "Mon, Mar 14, 2005 (12:19)", "body": "censored"}, {"response": 6, "author": "wolf", "date": "Thu, Jul 21, 2005 (12:13)", "body": "i don't get it...."}, {"response": 7, "author": "WERoland", "date": "Sat, Aug 20, 2005 (20:09)", "body": "censored"}, {"response": 8, "author": "MarciaH", "date": "Sat, Oct  1, 2005 (19:33)", "body": "Apparently, none of us can get it!"}, {"response": 9, "author": "weroland", "date": "Sun, Mar 26, 2006 (14:47)", "body": "response removed"}, {"response": 10, "author": "MarciaH", "date": "Sun, Mar 26, 2006 (16:01)", "body": "Good. Now where were we? In the awful offal, as I recall..."}, {"response": 11, "author": "MarciaH", "date": "Sun, Mar 26, 2006 (16:03)", "body": "Wer, if you are sincere about this conference, delete this entire topic. You sure don't need any more stupidity in here than we already bring in our innocence. Thanks. More professional is very good."}, {"response": 12, "author": "wolf", "date": "Mon, Mar 27, 2006 (20:16)", "body": "i didn't know this topic was here (did i ever post here?).....this is your conference wer, do with it as you please, we got your back! (hi marcia *HUGS*)"}, {"response": 13, "author": "terry", "date": "Tue, Mar 28, 2006 (08:26)", "body": "I started it and I don't even remember what is was. I'm just scratching my head."}, {"response": 14, "author": "MarciaH", "date": "Wed, Mar 29, 2006 (18:19)", "body": "Oh Terry! one of the joys of owning the website is being able to do this and not explaining it. Where is the man? Out whipping up a fine whatever... making me hungry."}, {"response": 15, "author": "terry", "date": "Thu, Mar 30, 2006 (21:18)", "body": "Did I do this? Come to think of it maybe I did. OK."}, {"response": 16, "author": "WERoland", "date": "Fri, Mar 31, 2006 (19:50)", "body": "There's another possibility, too...keep this conference just like it is and always has been, and start a new one called Cooking, and try and keep that one serious and professional."}, {"response": 17, "author": "terry", "date": "Fri, Mar 31, 2006 (20:03)", "body": "You want a cooking conference, ok."}, {"response": 18, "author": "weroland", "date": "Sat, Apr  1, 2006 (08:14)", "body": "Oops...I forgot what happens around here sometimes when one comes up with a suggestion... :-) http://www.spring.net/yapp-bin/restricted/browse/cooking/all/new"}, {"response": 19, "author": "MarciaH", "date": "Sat, Apr  1, 2006 (14:02)", "body": "Yes !!! I'm off to Cooking! And, I will behave. I promise"}, {"response": 20, "author": "wolf", "date": "Sat, Apr  1, 2006 (15:33)", "body": "waaaaiiiitt a second, we have a cooking conference? now why isn't that on my topic list?"}, {"response": 21, "author": "MarciaH", "date": "Tue, Apr  4, 2006 (20:53)", "body": "You have not selected it from the master list yet on spring.com? I just figured it out so don't feel bad."}, {"response": 22, "author": "terry", "date": "Wed, Apr  5, 2006 (23:32)", "body": "spring.net, we're just not .com anymore."}, {"response": 23, "author": "MarciaH", "date": "Thu, Apr  6, 2006 (19:24)", "body": "Freudian or just old age slip? Yes .net and do go to confernece index to find it and select it for your list. food conference Main Menu Thanks!"}]}, {"num": 81, "subject": "Soups and Stews and Such", "response_count": 38, "posts": [{"response": 1, "author": "WERoland", "date": "Sat, Aug 20, 2005 (20:20)", "body": "OK, the real reason I started this topic is because I make almost all the soups at work from scratch now, and at some point I will have to standardize them as much as I can, so I can cycle through a set over and over. Anyway, just curious as to what people think on the subject so I can do a little research here and there. Today I made a crawfish and potato soup. Kind of like a gumbo, but with new potatoes instead of rice."}, {"response": 2, "author": "wolf", "date": "Sun, Aug 28, 2005 (20:50)", "body": "that sounds yummy. i like italian wedding soup (but never had it from scratch)....i thought all soups were based on a stock (beef, vegee, chicken) and then you just add stuff after that (aside from gumbo, which starts with a roux)"}, {"response": 3, "author": "MarciaH", "date": "Sat, Oct  1, 2005 (20:17)", "body": "I love to make home made soup. I have been known to call them \"stoup\" because I make them very hearty. I also love using barley in them. I'll be very interested in this topic for sure! How did we overlook it ?! There are tons of veggie soups nowadays using veg stock and pureeing it for body. But let the resident chef answer this, I am such a novice at cooking."}, {"response": 4, "author": "MarciaH", "date": "Sat, Oct  1, 2005 (20:18)", "body": "what on earth is wedding soup? (You'll never guess what flashed thru my mind and was quickly suppressed !!)"}, {"response": 5, "author": "wolf", "date": "Sat, Oct  1, 2005 (22:33)", "body": "i don't know why it's wedding soup either but it has little meatballs and italian rice in it, plus parsley......"}, {"response": 6, "author": "MarciaH", "date": "Sun, Oct  2, 2005 (17:46)", "body": "It sounds delicious. On a cold winter night I can just imagine how great it would be. At the moment, I am sweltering in an attic room and this soup is not quite so appealing. BTW, I have received the best recipes I have ever seen for a few of the southern recipes I wondererd about. I need to contact my source before posting anything, though. Now I have"}, {"response": 7, "author": "MarciaH", "date": "Sun, Oct  2, 2005 (17:47)", "body": "oops.. Now I have discovered how important it is to be polite, cordial and all the rest at Spring. One never knows who might be reading, *Hi !*"}, {"response": 8, "author": "wolf", "date": "Sun, Oct  2, 2005 (21:43)", "body": "why on earth are you in the attic? speaking of, i need to pull my halloween stuff out!"}, {"response": 9, "author": "MarciaH", "date": "Mon, Oct  3, 2005 (13:47)", "body": "We have a clap-triggerd Dracula with moaning and flashing green eyes hanging over the bed. There's nothing psychologically sick about this - it was the only ceiling place we could find quickly. This attic is a two room suite - bedroom and computer room (a separate computer for each of us is the only way to deal with it) and both are well insulated and lined with wood paneling. The problem is both air conditioners up here burned out earlier this summer so it has been very difficult. At the moment cooler temperatures have allowed a window fan to make it comfortable. I like the company up here. Otherwise I'd have long since taken my huge laptop downstairs where the a/c still works. I sleep down there so I don't melt during the night."}, {"response": 10, "author": "wolf", "date": "Mon, Oct  3, 2005 (20:15)", "body": "and you have dracula over your bed because????? not sure if this is good fodder for the food conference *GRIN*"}, {"response": 11, "author": "MarciaH", "date": "Mon, Oct  3, 2005 (20:25)", "body": "He's a seasonal decoration. ( I heard that the best conferences are noted for wandering off topic!)"}, {"response": 12, "author": "wolf", "date": "Mon, Oct  3, 2005 (20:27)", "body": "indeed! something about that would scare me to death if i woke up in the middle of the night because \"someone\" was looking at me!"}, {"response": 13, "author": "MarciaH", "date": "Mon, Oct  3, 2005 (20:29)", "body": "Dracula is facing the other way. We get a view that only a proctologist would appreciate. Did you know he has batteries up there?!"}, {"response": 14, "author": "wolf", "date": "Mon, Oct  3, 2005 (20:30)", "body": "*ROTFLMAO*"}, {"response": 15, "author": "MarciaH", "date": "Mon, Oct  3, 2005 (20:35)", "body": "OH, and I turn off the WoooooooooooOOOOOOOOOooooooooooooo at night. It is way too disturbing."}, {"response": 16, "author": "wolf", "date": "Mon, Oct  3, 2005 (21:34)", "body": "you're killing me here!!!!"}, {"response": 17, "author": "MarciaH", "date": "Tue, Oct  4, 2005 (00:00)", "body": "It's so good to be back !"}, {"response": 18, "author": "WERoland", "date": "Thu, Oct  6, 2005 (08:23)", "body": "I just found, looks like I'll have to dig around in it some... http://www.soupsong.com/"}, {"response": 19, "author": "MarciaH", "date": "Thu, Oct  6, 2005 (17:45)", "body": "This is such a great link. Soup jokes?! I need to do some cyber excavation there , as well."}, {"response": 20, "author": "wolf", "date": "Thu, Oct  6, 2005 (19:26)", "body": "*rubbin' paws together* since we're gettin' some cooler weather (which, btw, only just now made it in, these weathermen, boy, lemme tell you *grin*), i'm pulling out the crock pot and gonna have to scour that site for some all day soup cookin'."}, {"response": 21, "author": "terry", "date": "Fri, Oct  7, 2005 (10:31)", "body": "Possum soup?"}, {"response": 22, "author": "WERoland", "date": "Fri, Oct  7, 2005 (11:05)", "body": "Would probably make an okay gumbo or chili, or good in a burgoo. Made a beer cheese soup today at the restaurant, with Shiner and smoked Gouda, and made a stracciatella with zucchini and rosemary and a crawfish chowder recently, too, that I forgot to mention."}, {"response": 23, "author": "MarciaH", "date": "Fri, Oct  7, 2005 (16:16)", "body": "OOOH crawfish chowder. What and crusty bread is a good supper during these cool and dark evenings. I survived that hellish summer. I'd better be very good. I really don't like the heat all that much. I love making \"stoup\" with barley, leftover pot roast and various veggies plus lots of tomatoes and a bit of wooster sauce to taste. I am getting way too hungry to deal with hulling sunflower seeds. I need some real food ! I wonder if there is a crock pot in this house..."}, {"response": 24, "author": "MarciaH", "date": "Fri, Oct  7, 2005 (16:16)", "body": "Possum pot. I think adding game to any sort of hearty soup or stew might just be the best way to prepare it."}, {"response": 25, "author": "terry", "date": "Fri, Oct  7, 2005 (23:37)", "body": "Wow, wer 'o land! What was the customer reaction to beercheese soup?"}, {"response": 26, "author": "MarciaH", "date": "Sat, Oct  8, 2005 (02:27)", "body": "They kept banging their soup mugs on the counter and demanding refills?"}, {"response": 27, "author": "WERoland", "date": "Sat, Oct  8, 2005 (08:29)", "body": "Nope. It sold well yesterday, but then yesterday was cold and rainy so both soups sold well. Going to make a three bean chili today, I think."}, {"response": 28, "author": "MarciaH", "date": "Sat, Oct  8, 2005 (15:14)", "body": "If it is as cool there as it is here, anything with beans and strong seasoning will sell well. I love this weather. Punt the footall and take a thermos of it to the game!"}, {"response": 29, "author": "wolf", "date": "Sat, Oct  8, 2005 (22:23)", "body": "wer's website has a recipe for Italian Wedding Soup with the little meatballs!"}, {"response": 30, "author": "MarciaH", "date": "Sun, Oct  9, 2005 (01:56)", "body": "Where is his website? I thought this was !"}, {"response": 31, "author": "WERoland", "date": "Sun, Oct  9, 2005 (09:08)", "body": "I'm hoping she meant the link I posted..."}, {"response": 32, "author": "wolf", "date": "Sun, Oct  9, 2005 (16:11)", "body": "sorry, i meant the soup one he posted...."}, {"response": 33, "author": "MarciaH", "date": "Sun, Oct  9, 2005 (16:45)", "body": "Ok great. I think that soup site has every one known to mankind on it. I'll check the meatball soup. I'm still considering how they get meatballs to stay in a sandwich. I wonder if they flatten them first."}, {"response": 34, "author": "wolf", "date": "Sun, Oct  9, 2005 (18:44)", "body": "had a meatball marinara sub from subway and the bread conformed to the meatballs......no squashed ones there...."}, {"response": 35, "author": "MarciaH", "date": "Sun, Oct  9, 2005 (22:28)", "body": "Aha !!! they use bread shaped like Haliburton cases have in them for camera gear and such. Hmm very clever."}, {"response": 36, "author": "wolf", "date": "Sun, Oct  9, 2005 (22:32)", "body": "haha! actually, the sandwich was good when i ate it but not good 2 hours later when i got heartburn!"}, {"response": 37, "author": "MarciaH", "date": "Sun, Oct  9, 2005 (22:34)", "body": "I feel your pain !! The ravioli I ate about the same time are doing it to me, too."}, {"response": 38, "author": "WERoland", "date": "Sat, Dec  2, 2006 (19:11)", "body": "Yesterday, I made a Cream of French Onion soup that I thought turned out pretty yummy. food conference Main Menu Thanks!"}]}, {"num": 82, "subject": "Food and Culture", "response_count": 20, "posts": [{"response": 1, "author": "sociolingo", "date": "Wed, Sep 13, 2000 (04:47)", "body": "From Cheryl in Food conference: It is interesting what people will and will not eat do to their cultural stylization. In some cases it even defines their class within a society. A case in point would be the Eta of Japan. The class was historically that of tanners, butchers, and executioners; hence, those who handled death literally. Since the Japanese are not really a nation of meat-eaters; they have something of a predisposition to look down upon those that deal with carcasses. The Eta are still very discriminated against today."}, {"response": 2, "author": "sociolingo", "date": "Wed, Sep 13, 2000 (04:50)", "body": "Also from Cheryl.. As for the popularity of Spam among the Pacific Islanders, I have my own theory on that. Pigs are the most widely dispersed livestock animal in the world. The Pacific Islanders, even the non-cannibal ones, have a lond tradition of eating and enjoying pork. From what little I know about the culture of Oceania, it would seem that at great feasts the featured dish was pork. The popularity of Spam with the Pacific Islanders may be because it is pork, a meat that they have long eaten and enjoyed. After all, they might get tired eating fish all the time."}, {"response": 3, "author": "sociolingo", "date": "Wed, Sep 13, 2000 (12:27)", "body": "To say that the consumption of food is a vital part of the chemical process of life is to state the obvious, but sometimes we fail to realize that food is more than just vital. The only other activity that we engage in that is of comparable importance to our lives and to the life of our species is sex. As Kao Tzu, a Warring States-period philosopher and keen observer of human nature, said, \"Appetite for food and sex is nature.\"1 But these two activities are quite different. We are, I believe, much closer to our animal base in our sexual endeavors than we are in our eating habits. Too, the range of variations is infinitely wider in food than in sex. In fact, the importance of food in understanding human culture lies precisely in its infinite variability -variability that is not essential for species survival. For survival needs, all men everywhere could eat the same food, to be measured only in calories, fats, carbohydrates, proteins, and vitamins. But no, people of different backgrounds eat very differently The basic stuffs from which food is prepared; the ways in which it is preserved, cut up, cooked (if at all); the amount and variety at each meal; the tastes that are liked and disliked; the customs of serving food; the utensils; the beliefs about the food's properties -these all vary. The number of such \"food variables\" is great. An anthropological approach to the study of food would be to isolate and identify the food variables, arrange these variables systematically, and explain why some of these variables go together or do not go together. For convenience, we may use culture as a divider in relating food variables' hierarchically. I am using the word culture here in a classificatory sense implying the pattern or style of behavior of a group of people who share it. Food habits may be used as an important, or even determining, criterion in this connection. People who have the same culture share the same food habits, that is, they share the same assemblage of food variables. Peoples of different cultures share different assemblages of food variables. We might say that different cultures have different food choices. (The word choices is used here not necessarily in an active sense, granting the possibility that some choices could be imposed rather than selected.) Why these choices? What determines them? These are among the first questions in any study of food habits. Within the same culture, the food habits are not at all necessarily homogeneous. In fact, as a rule they are not. Within the same general food style, there are different manifestations of food variables of a smaller range, for different social situations. People of different social classes or occupations eat differently. People on festive occasions, in mourning, or on a daily routine eat again differently. Different religious sects have different eating codes. Men and women, in various stages of their lives, eat differently. Different individuals have different tastes. Some of these differences are ones of preference, but others may be downright prescribed. Identifying these differences, explaining them, and relating them to other facets of social life are again among the tasks of a serious scholar of food. Finally, systematically articulated food variables can be laid out in a time perspective, as in historical periods of varying lengths. We see how food habits change and seek to explore the reasons and consequences. . . Adapted from K.C. Chang, Food in Chinese Culture: Anthropological and Historical Perspectives, New Haven, CT: Yale University Press, 1977. Reprinted with permission from Yale University Press. To read the rest of the article go to http://www.askasia.org/frclasrm/readings/r000044.htm"}, {"response": 4, "author": "sociolingo", "date": "Fri, Sep 15, 2000 (07:14)", "body": "Greek culture and food \"Whatever It Takes\" Batches of baklava for the church, 175 chickens for charity. Marion Kopsidas has always known how to feed a crowd. By Stefanie Berry Special to The Washington Post Wednesday, September 13, 2000; Page F01 In one evening Marion Kopsidas peeled 50 pounds of onions by herself. Another time, she cooked 175 chickens in her own kitchen. Enormous family? No, and she's not a caterer. As usual, she was cooking for charity. She started almost 30 years ago, selling her special Greek food to raise money for the Salvation Army. She would cook spanakopita, moussaka, cheese pies, spinach pies, stuffed grape leaves, chickens and baklava. Then she would call friends and neighbors and take orders, making notes about the delivery. Either she would deliver the delicacies or they would pick them up at the Salvation Army. Or \"Mrs. K,\" as many called her, would have their requests packed and ready to go. \"I furnished all the food, cooked everything and gave the Salvation Army every penny of it,\" she recalls. Sitting on the screened porch of her home in Northwest Washington, she pulls out old records from 1973, tattered pages of names, notes, phone numbers, instructions about delivery. And a shopping list: 30 pounds of sugar, 20 pounds of flour, 26 pounds of butter, 16 pounds of onions. \"One year, I cooked 175 chickens! My husband bought me a second stove and we put it in the laundry room, so I had two ovens in the kitchen and one downstairs, three total going around the clock. I was so young. I had great energy.\" And then there's her church, the Greek Orthodox church of Sts. Constantine and Helen on 16th Street NW. In 1961, when she was president of the women's charity group of the church, she and the priest decided to a hold a bazaar. \"I thought people would come to help cook, but no one came. People had small children, and I was able to do it,\" she explains modestly. \"I peeled and chopped 50 pounds of onions by myself one night, and that was before the Cuisinart!\" Her hard work paid off. The church bazaar, which begins Friday, is now a regular fundraising tradition. Kopsidas today has lots of help at festival time. \"Now all the women come to the church. It's mass production, but it's very good,\" she explains. \"It's a lot of work, but teamwork. There's such fellowship, it's wonderful. And everyone says our food is the best--and it is. It's really good Greek food, the genuine article.\" When she is not cooking for charity, she relaxes by . . . cooking for neighbors. Sometimes just as a pleasant surprise, sometimes after a loved one has passed away. \"Cooking is part of being Greek, I guess, or being a woman. I love it, it's part of me. And, I love eating.\" Kopsidas moved to a a small cul de sac in Northwest in 1945, 10 years after she married, and she's kept tabs on neighbors who have moved in, grown up and moved out since. (I know this because I'm one of them. My parents' house is just down the block.) She refers to neighborhood children as \"her girls\" or \"her boys.\" My brother fondly recalls the times that Kopsidas called out to him as he passed by on his walk home from school. \"She would give me a little china plate with three baklavas on it, and they'd be gone before I got home,\" he remembers. Once I opened our front door and found, for no apparent reason, a foil-wrapped dinner plate with a dozen or so kourabiedes, buttery shortbreadlike treats with almonds, cloves and powdered sugar. There was no note but no need for one. We'd always return the china the next day; whoever did so had another chance of getting another delicious snack. Drop by her modest \"one-man operation\" kitchen a few weeks before the festival begins and a sheet of baklava is sitting on the table, a beautiful, fluffy phyllo quilt. She is serving a lunch of Greek chili over rice, spanakopita, and then the baklava and kourabiedes I've been looking forward to. She didn't learn to cook from her mother, who was from Sparta, Greece. Instead, like many young brides, she taught herself after she got married. \"When I was a little girl, my mother said, 'When you get up in the morning, the first thing you're going to ask yourself is, 'What is my husband going to have for dinner?' \"My husband loved to eat and I wanted to make him happy. He had a Greek cookbook by Nicholas Tselementes, a wonderful book which wasn't easy to get at the time in the U.S.\" She disappears for a moment and returns with the book, covered in worn brown leather; the text and recipes are in Greek. \"I really had to struggle with the syllables,\" Kopsidas recalls. \"Of course, I'd gone to Greek school, but I didn't pay attention!\" As festival time approaches, Kopsidas often spends her mornings at the church, where she will catch up with a group of 15 or 20 women making dolmades--the stuffed grape leaves that are popular at the bazaar. They talk about children and grandchildren while their hands busily fill the grape leaves with a mixture of rice, ground beef, lem"}, {"response": 5, "author": "sociolingo", "date": "Wed, Sep 20, 2000 (17:15)", "body": "English food! One of my favourite dinner party recipes ..we also call them Tipsy Chops and I put some cider in the stock instead of water .... Devon Chops http://englishculture.about.com/aboutuk/englishculture/library/bldevchop.htm A great autumn recipe from beautiful Devon A warming autumn recipe from the third largest of England's old counties. Cooking Time: 1 hour 20 minutes Oven: 180\ufffdC Serves 4 INGREDIENTS 4 large pork chops 2 medium-sized onions 8 medium-sized potatoes 4 cooking apples 100g Cheddar cheese 20g butter Seasoning COOKING INSTRUCTIONS Chop the onions into thin slices, blanch for 1-2 minutes and drain. Slice the potatoes and arrange a layer in a dish with the onions. Season, add sufficient stock to just cover and place in the oven for 30-40 minutes. Then, using a frying pan, brown the chops quickly in butter and add the potatoes. Quarter the apples and arrange around the chops. Deglaze the frying pan with the remaining stock and pour over chops. Sprinkle cheese over the dish and put a few extra dobs of butter around the dish - especially on the apples. Return to the oven for 30-35 minutes, brown and serve."}, {"response": 6, "author": "Carys", "date": "Sat, Sep 23, 2000 (13:20)", "body": "I'm going to try the pork chops out. They are something that both my house males will and do eat. Maybe I can get my husband to make them. He's the better one at cooking and sometimes he can really get into being creative in the kitchen."}, {"response": 7, "author": "sociolingo", "date": "Sat, Sep 23, 2000 (16:28)", "body": "Have you looked at the African food topic in Food conference???"}, {"response": 8, "author": "Carys", "date": "Sat, Oct 14, 2000 (11:11)", "body": "Yes, I might even be brave and try some of them out."}, {"response": 9, "author": "sociolingo", "date": "Mon, Jul  2, 2001 (02:00)", "body": "If you love oriental food ...you'll love this site, it has everything ... recipes, spices, shopping, culture, the lot! http://www.orientalfood.com/"}, {"response": 10, "author": "autumn", "date": "Sun, Jul  8, 2001 (12:33)", "body": "Here is the best site I've found for vegetarian/vegan recipes: http://www.vegsource.com/recipe/"}, {"response": 11, "author": "sociolingo", "date": "Mon, Jul  9, 2001 (05:27)", "body": "Hi Autumn, nice to see you here .... have you any thoughts on vegetarian/vegan philosophy/belief to share? A personal story would be great ... For myself, having been brought up in a 'meat-eating' culture it was quite difficult thirty years ago to even try and bring my family to consider several meat-free days a week ..let alone abandon eating meat altogether. From an African perspective, we realised just how difficult it would be to eat vegetarian in our part of Africa. Those of our colleagues who try invariably end up long term sick or below par in health. And these are clued up people! So, I think my questions for the moment would be ..how far can one reasonably take vegetarianism practically? How does one resolve internal ethical/philosophical conflicts? Enough for now ... Will look up your site ..sounds interesting. Maggie"}, {"response": 12, "author": "autumn", "date": "Wed, Jul 11, 2001 (22:17)", "body": "Living in the U.S., I have the luxury of being able to eat/not eat whatever I choose. I realize that probably 2/3 of the world feels fortunate to eat whatever they can. So it would be high-handed of me to try to convince anyone without access to nourishing plant-based foods to forsake the only reliable source of food they have. I would suggest to those who are looking to make a change in their overall health or who have a sense of outrage over the factory-style farming of animals in developed countries to consider going vegetarian or vegan. I firmly believe that you are what you eat."}, {"response": 13, "author": "WERoland", "date": "Sun, Aug 28, 2005 (19:31)", "body": "(wish someone would cross-link this topic to the Food conference...)"}, {"response": 14, "author": "terry", "date": "Sun, Aug 28, 2005 (23:32)", "body": "Done."}, {"response": 15, "author": "wolf", "date": "Mon, Aug 29, 2005 (19:00)", "body": "have any of you watched the taboo episode on food and cultures? i think it plays on discovery (maybe national geographic)....very interesting to say the least!"}, {"response": 16, "author": "terry", "date": "Mon, Aug 29, 2005 (20:30)", "body": "Haven't seen it but I'll add it to my tivo list. Speaking of the Discovery Network, I'm going to be on a documentary on the Travel Channel next month. Don't know the time and date yet though. It's a documentary on the Tour de France and they trailed me around during a big event I did at Central Market in July."}, {"response": 17, "author": "wolf", "date": "Mon, Aug 29, 2005 (21:00)", "body": "be sure to let us know!"}, {"response": 18, "author": "MarciaH", "date": "Sat, Oct  1, 2005 (19:58)", "body": "Let us know which one, too. We can't miss this! I've been on several volcano programs but you can't really tell (the only way I did not end up on the cutting room floor!)"}, {"response": 19, "author": "MarciaH", "date": "Sat, Oct  1, 2005 (19:58)", "body": "OK my email works now. It is corrected !!"}, {"response": 20, "author": "terry", "date": "Wed, Oct  5, 2005 (00:10)", "body": "Great. food conference Main Menu Thanks!"}]}, {"num": 83, "subject": "dream kitchen", "response_count": 5, "posts": [{"response": 1, "author": "MarciaH", "date": "Tue, Oct 18, 2005 (16:02)", "body": "Many electrical outlets and cabinets back of the counters so I can hide the appliances and keep the counter clean. I've seen this and I really like it."}, {"response": 2, "author": "MarciaH", "date": "Tue, Oct 18, 2005 (16:05)", "body": "upper and lower ovens. Micro too and well vented. OUTSIDE! I had an interior vent system and it just spreads the grease around a little further. I did not like it. Actually my dream kitchen has someone else cooking but I'll clean up. I'm good at that and I like it. Planning meals has gotten old."}, {"response": 3, "author": "wolf", "date": "Tue, Oct 18, 2005 (19:31)", "body": "i want to be in the middle of the mess. have put a lot of thought into this and now my mind is a blank, isn't that something? how about a kitchen set up that makes sense? that would be a real dream! and because i'm short, i'd have no more than two-shelved cabinets (i really hate dragging out the stool). and they wouldn't be too deep either. would really like the pull-out drawers in the lower cabinetry. a professional stove with the vent going outside (like marcia said, i just realized that's how the grease gets all over everything). 2 or more people can work in the kitchen without stomping all over each other. the sink wouldn't be a mile and a half from the stove. i'd like a corner sink with corner windows to look out. maybe have an island with a sink in it so you could rinse vegees and clean chicken without having to clean the entire place to actually do the dishes (with a garbage disposal in that one too)."}, {"response": 4, "author": "wolf", "date": "Tue, Oct 18, 2005 (19:32)", "body": "in the wall ovens (upper and lower) and a microwave (built in). a pantry that's easier to organize than what i have now. and i'd love a farm table (like an english farm table with the shelves underneath)."}, {"response": 5, "author": "MarciaH", "date": "Wed, Oct 19, 2005 (23:14)", "body": "I think we both need an island to work on. I need to give this serious thought adn look at a few pictures of other possibilities. Meanwhile I dodge thunderstorms out there trying to zap me. food conference Main Menu Thanks!"}]}, {"num": 84, "subject": "pasta", "response_count": 18, "posts": [{"response": 1, "author": "terry", "date": "Sun, Oct 30, 2005 (17:05)", "body": "Third World Pasta Congress Barcelona, Spain October 23-25, 2005 www.pastaworldcongress.com We missed it this year!"}, {"response": 2, "author": "terry", "date": "Sun, Oct 30, 2005 (17:07)", "body": "Man, does this look good! Tangy Pear 'N Pecan Noodle Salad Serves 8 # 12 oz. Medium or Wide Egg Noodles, uncooked # 1/2 cup fresh orange juice # 4 tbsp. balsamic vinegar # 2 tbsp. fresh lemon juice # 1 garlic clove, minced # 1 tbsp. orange zest # 1 tbsp. vegetable or olive oil # Salt and freshly ground pepper to taste # 16 oz. spinach, stems removed and rinsed, cut into 1-inch crosswise strips # 4 pears (red or green, or mixed), cored and sliced, leaving peel on # 1/2 cup golden raisins # # 1/4 cup pecan pieces, toasted # 1/2 red onion, thinly sliced Prepare noodles according to package directions. Drain and place in large bowl. Whisk together orange juice, balsamic vinegar, lemon juice, garlic, orange zest, oil and salt and pepper to taste in small bowl. In a large saute pan, heat 2 tablespoons of dressing over medium heat. Saute spinach in 2 to 3 batches until slightly wilted. In large bowl, combine cooked noodles, pears, raisins, half of cheese, half of pecans, wilted greens and red onion. Add remaining dressing and toss to combine. Sprinkle top with remaining cheese and pecans. Serve immediately. from http://www.ilovepasta.org/recipes/Pear_Pecan_Noodle_Salad.html"}, {"response": 3, "author": "wolf", "date": "Sun, Oct 30, 2005 (19:50)", "body": "cheryl found an article about pasta being found in china (like, mummified pasta)....it was in a bowl and everything!"}, {"response": 4, "author": "terry", "date": "Mon, Oct 31, 2005 (13:50)", "body": "Now, that's old."}, {"response": 5, "author": "wolf", "date": "Mon, Oct 31, 2005 (21:33)", "body": "yeah, but what was the pasta made out of that it kept so well? guess it really does stick to the inside of your ribs!"}, {"response": 6, "author": "terry", "date": "Mon, Oct 31, 2005 (22:26)", "body": "for thousands of years."}, {"response": 7, "author": "CherylB", "date": "Wed, Nov  2, 2005 (10:02)", "body": "The noodles were made from millet. I don't think that was what mummified them. Mmm, maybe they'll have to do some futher chemical analysis on those venerable noodles. I know Marcia thought the 4,000 year old noodles were off-putting, especially scary when considered with 100 year old or 1,000 year old eggs. Thanks, Terry, for the adding a pasta topic -- and the great pasta facts at the top of the topic. Thanks, too, for the pear and pecan noodle salad, it looks great."}, {"response": 8, "author": "terry", "date": "Thu, Nov  3, 2005 (04:35)", "body": "Doesn't it look great? Wonder how it tastes. Only one way to find out right?"}, {"response": 9, "author": "terry", "date": "Mon, Nov  7, 2005 (22:18)", "body": "\"The remains of the world's oldest noodles have been unearthed in China. The 50cm-long, yellow strands were found in a pot that had probably been buried during a catastrophic flood. Radiocarbon dating of the material taken from the Lajia archaeological site on the Yellow River indicates the food was about 4,000 years old. Scientists tell the journal Nature that the noodles were made using grains from millet grass - unlike modern noodles, which are made with wheat flour. The discovery goes a long way to settling the old argument over who first created the string-like food. \" more at http://news.bbc.co.uk/2/hi/science/nature/4335160.stm also see http://www.venganza.org/index.htm"}, {"response": 10, "author": "terry", "date": "Mon, Nov  7, 2005 (22:44)", "body": "The last is a counter evolution theory that the universe was created by a flying spaghetti monster."}, {"response": 11, "author": "MarciaH", "date": "Sun, Nov 13, 2005 (18:08)", "body": "In Hawaii one eats hot saimin at baseball games instead of hot dogs or coffee when it is cold. I love that stuff and miss having some in the cupboard ready whenever I want some. It is like what we know as Cup-of-Soup but is so much tastier. Now I am even hungrier for it. Yah, bad, those ancient noodles and more than a little dirty. I've seen working archaeologist hands and no mother would allow them near the noodles ! *;)"}, {"response": 12, "author": "MarciaH", "date": "Sun, Nov 13, 2005 (18:10)", "body": "Pasta salads are surprisingly delicious. That one with pears and peas does look tasty but the sauce ie everything. Now, I really am hungry!"}, {"response": 13, "author": "terry", "date": "Sun, Nov 13, 2005 (21:08)", "body": "saiman? saiman? Did you say saiman? You're just going to drop that word on us and run? What, er, ah, is, uh, *saimin*?"}, {"response": 14, "author": "MarciaH", "date": "Sun, Nov 13, 2005 (22:06)", "body": "Saimin is a wheat noodle (about like angel hair pasta in diameter) which has a rich broth of (brace yourself - it tastes far better than it sounds) dried shrimp and fish stock (but some add chicken stock to mute the fishy taste). It all comes dried which cooks in the micro in about 3 minutes. Garnish with spam, green onion, char siu, scrambled eggs or kamaboku (fish cake). It really is good - much better than it sounds. Saimin broth stock comes like bullion cubes and is added to the hot noodle water after cooking. It is like daishi (I think that is the right spelling) with which you make the broth for miso soup."}, {"response": 15, "author": "terry", "date": "Thu, Nov 17, 2005 (17:47)", "body": "And where do I obtain this wondrous stuff? Big box store or health food store or oriental market?"}, {"response": 16, "author": "MarciaH", "date": "Thu, Nov 17, 2005 (20:34)", "body": "I fear it was concocted by Hawaiians of oriental extraction during their sugar cane harvesting days. As far as I know it is readily available everywhere in the islands. I'll look around the net for mail order etc. The dried stuff should ship as well as does pasta from Italy! Now I am curious. It is low cal and fills you up while warming you up. An excellent breakfast, as well as late night snack or just about any time you're hungry."}, {"response": 17, "author": "terry", "date": "Sat, Nov 19, 2005 (22:47)", "body": "I take it you've stocked up?"}, {"response": 18, "author": "MarciaH", "date": "Sun, Nov 20, 2005 (16:08)", "body": "I talked with son about this since he is a local boy there. He buys Ramen by the caseload - he says it is almnost as goof. I've not had any since my last baseball game in Hilo. Like many other things, you have to eat it where it belongs or it doesn't taste as good. DB says it is like that for pizza, too. food conference Main Menu Thanks!"}]}, {"num": 85, "subject": "kitchen gadgets", "response_count": 31, "posts": [{"response": 1, "author": "terry", "date": "Tue, Nov  1, 2005 (20:36)", "body": "Here are some websites to get your kitchen gadget juices going. The wonder knife: http://www.knifecenter.com/kc_new/store_detail.html?s=MAGNA1 vegetable knife: http://www.bladegallery.com/knives/knife.asp?knifeid=334&pics=small&alt=one ceramic knife: http://www.metrokitchen.com/kyocera/ bread knife: http://www.thekitchenstore.com/070848009008.html espresso maker: http://www.espressozone.com/bialetti-7857.html camping espresso maker: http://www.rei.com/product/6377.htm truly great coffee maker: http://tinyurl.com/drjj3 The \"vacmaster\"; guess what this does? http://www.tiedesline.com/vacmaster.htm a stockpot: http://lalagniappe.com/mall/lobby-turkey-pots.htm ice cream maker: http://www.cuisinart.com/cgi-bin/index.cgi/en/item.cgi?item_id=ICE-50BC Google around and see what you can come up with in the way of kitchen gadgets. What's your pet kitchen gadget? ;"}, {"response": 2, "author": "wolf", "date": "Tue, Nov  1, 2005 (20:51)", "body": "we love kitchen gadgets! granted, we don't buy everything we see but we love to drool over them *giggle*"}, {"response": 3, "author": "terry", "date": "Tue, Nov  1, 2005 (20:54)", "body": "What are you particularly fond of, wolfie?"}, {"response": 4, "author": "wolf", "date": "Tue, Nov  1, 2005 (20:58)", "body": "depends on what i'm cooking! one of my faves right now is my race car red kitchenaid mixer that i begged santa for ages to bring me. but that's an appliance and not a gadget, right?"}, {"response": 5, "author": "paul", "date": "Tue, Nov  1, 2005 (20:59)", "body": "It qualifies. We'll keep it broad."}, {"response": 6, "author": "wolf", "date": "Tue, Nov  1, 2005 (21:02)", "body": "oh goodie! and i'm so happy to have a stove that works properly! *yippee* so now we got to figure out what's going on with marcia's kitchen--one plug? honey, you need some gadgets and a room redo!"}, {"response": 7, "author": "terry", "date": "Tue, Nov  1, 2005 (21:04)", "body": "http://homeparents.about.com/cs/recipescooking/tp/gadgets.htm has the top ten kitchen gadgets: 1) Presto Salad Shooter The salad shooter is most useful in shredding large quantities of cheese to use, for example, in lasagna or enchiladas. It comes with two blades for slicing, shredding, grating, and chopping vegetables and fruits. Clean up is easy as the salad shooter is dishwasher safe. 2) Sandwich Maker A sandwich maker not only makes fast grilled cheese sandwiches, but can also cook pastries, pancakes, omelets and more. Older kids and teens love this fast snack maker. 3) Rival Ice Cream Maker Another kitchen gadget that is not a necessity, an electric ice cream maker can be lots of fun for the kids, and it makes delicious homemade ice cream. The Rival ice cream maker comes with a recipe book full of lots of different ice cream flavors. 4) Rival Snow Cone Maker The snow cone maker finely shaves ice cubes to produce delicious snow cones, slushies and smoothies your family will love. 5) Rival Meat Slicer A meat slicer is another handy gadget to have in the kitchen. We use our's to slice meat thinly for beef jerky; we buy a whole ham and slice that into sizes perfect for sandwiches. Also slices cheese, onions, tomatoes, and other fruits and vegetables. 6) Digital Cooking Thermometer Although a digital cooking thermometer is not a necessity, it can be very handy to have in the kitchen. It can almost instantly give a reading on the internal temperatures of food such as roast and turkeys. I also use mine to test the temperature of the water before adding yeast when baking breads. 7) Hamilton Beach Electric Knife An electric knife is very useful in slicing turkeys, roasts and fresly made bread. We use our's mostly during the holidays for carving the turkey, but it's handy to have year round. 8) FoodSaver Vacuum Sealer With three growing boys, I like to buy food in bulk. The FoodSaver Vacuum Sealer helps keep the extra food I buy fresh. And it's compact so it fits either on the counter or in the cupboard. 9) Classic Cookie Press Whether you are making cookies for your child's birthday party or homemade Christmas cookies, this cookie press will help you create lovely cookies. This cookie press by VillaWare comes with a heavy-duty cookie gun, 20 cookie shapes with interchangeable disks and 4 cake decoration funnels. 10) Potato Ricer This kitchen gadget isn't a necessity, a potato ricer makes light and airy mashed potatoes for your family dinners. This potato ricer comes with 3 interchangeable stainless steel disks and, in addition to mashed potatoes, strains tomatoes and makes hash browns. I don't know how impartial about.com is about their choices, they may be advertiser driven. See this website for pictures, more details. http://homeparents.about.com/cs/recipescooking/tp/gadgets.htm"}, {"response": 8, "author": "terry", "date": "Tue, Nov  1, 2005 (21:05)", "body": "We slipped on those last responses, wolfie. Yep, we'll let it be broadly defined. The \"potato ricer\" sounds cool."}, {"response": 9, "author": "wolf", "date": "Tue, Nov  1, 2005 (21:09)", "body": "i have 6, 7, and 8 of the list above. don't know what i'd need a potato ricer for. i use the handmixer for whipping the potatoes."}, {"response": 10, "author": "terry", "date": "Tue, Nov  1, 2005 (21:23)", "body": "What's the big deal about the Senseo Coffee Maker, Adam Curry has an orgasm every time he talks about it. Of course, he gets a cut off Amazon. But what's so great about a coffee maker that forces you to buy little prepackaged packets of coffee. Have you heard of this? They have them at HEB."}, {"response": 11, "author": "paul", "date": "Tue, Nov  1, 2005 (21:35)", "body": ""}, {"response": 12, "author": "paul", "date": "Tue, Nov  1, 2005 (21:36)", "body": "Believe me, this topic is going to be due for some more cool pics. But that senseo, I just don't get it. Maybe if you are rich and mobile like Adam it makes sense."}, {"response": 13, "author": "paul", "date": "Tue, Nov  1, 2005 (21:41)", "body": "How cool is this? MAGNA1 The Magna Wonder Knife is the most versatile food slicer on the market. It slices, carves and shreds; performs dozens of difficult tasks with ease and precision. Each cut is a perfect slice, regulated to your needs. The mere turn of a knob adjusts the Thickness Guide from 1/16\" to 1/2\". The Magna Wonder Knife slices meats, bread, cheese, tomatoes, potatoes-almost anything. Yet the price is no more than an ordinary quality bread knife. Indispensable for both home and commercial kitchens Manufactured by Victorinox (Swiss Army), this is the ORIGINAL slicer of its type and has not been surpassed in the 40 years it has been on the market. 48 bucks. http://www.knifecenter.com/kc_new/store_detail.html?s=MAGNA1"}, {"response": 14, "author": "terry", "date": "Wed, Nov  2, 2005 (09:04)", "body": "http://www.epinions.com/content_3875643524 is funny. It's how to make your own senseo coffee pads. Maybe this is serious? If so, the procedure is very laborious and involves ironing a teapad. You can't use regular coffee filters to do this."}, {"response": 15, "author": "wolf", "date": "Wed, Nov  2, 2005 (21:06)", "body": "that magna cutting guide thing looks like it'd get in the way. senseo? have seen them everywhere. just another way for them to make money by making it so you have to buy something else in order to use it....not my kinda thing at all."}, {"response": 16, "author": "terry", "date": "Thu, Nov  3, 2005 (04:28)", "body": "Yeah, exactly my sentiments. It would limit your coffee choices to just a few prepackaged flavors and that would take the fun out of browsing through all those neat coffee choices. There's so much to choose from when it comes to coffee!"}, {"response": 17, "author": "wolf", "date": "Thu, Nov  3, 2005 (18:49)", "body": "indeed!"}, {"response": 18, "author": "terry", "date": "Fri, Nov  4, 2005 (09:22)", "body": "Maybe there's a market for a diy seseo filter making kit that makes it easy. An aftermarket genius could pull this off."}, {"response": 19, "author": "MarciaH", "date": "Sun, Nov 13, 2005 (18:02)", "body": "God made kitchens to enable us to have more and more gadgets. Bring them on. All of mine stayed in Hawaii and I am rebuilding the collection here. One of my favorites is the new silicone \"rubber\" bowl scraper you can use in the frying pan or anywhere. It is excellent for getting all of the scrambled eggs out of the pan. I also like the fruit juicer that looks like an auger with indentations. No moving parts but it does an excellent job."}, {"response": 20, "author": "MarciaH", "date": "Sun, Nov 13, 2005 (18:05)", "body": "Great topic, Terry. That is one cool machine!"}, {"response": 21, "author": "terry", "date": "Sun, Nov 13, 2005 (21:02)", "body": "We have a great cork screw. Do you want to hear about it?"}, {"response": 22, "author": "MarciaH", "date": "Sun, Nov 13, 2005 (21:59)", "body": "OH please! (nice moniker there!)"}, {"response": 23, "author": "terry", "date": "Thu, Nov 17, 2005 (17:42)", "body": "It's called a Rabbit. And it's amazing. You can uncork a bottle with one motion. Then with one more motion you eject the cork from the Rabbit. It's a very elegant tool. Highly recommended."}, {"response": 24, "author": "MarciaH", "date": "Thu, Nov 17, 2005 (20:32)", "body": "Ahhhhhh my son who lives near Napa valley has that one... his also sucks the air out of the bottle so it doesn't oxidize."}, {"response": 25, "author": "terry", "date": "Sat, Nov 19, 2005 (22:43)", "body": "Mine won't suck air."}, {"response": 26, "author": "MarciaH", "date": "Sun, Nov 20, 2005 (16:05)", "body": "Oh Terry, you need the one that does. Well, perhaps he has special caps so he can stick what looks like a huge hypodermic needle in and withdraw the air. I think there was also the possibility of injecting something inert also to use up the room. Not sure. I'll check with him. That syringe is a scary thing, though."}, {"response": 27, "author": "wolf", "date": "Sun, Nov 20, 2005 (19:22)", "body": "not sure i'd want any pointy object around folks that are having a crazy party either! *laugh* they'd be like \"let's see if we can get the air out of_______---oops\""}, {"response": 28, "author": "wolf", "date": "Sun, Nov 20, 2005 (19:22)", "body": "the line was for you to fill in (remember the ad lib games?)"}, {"response": 29, "author": "terry", "date": "Sun, Nov 20, 2005 (19:33)", "body": "Give up."}, {"response": 30, "author": "wolf", "date": "Mon, Nov 21, 2005 (19:17)", "body": "mad lib games? where you're given a paragraph and then ask people to provide verbs, adjectives, nouns, etc. after receiving the input, you read the nonsense paragraph out loud."}, {"response": 31, "author": "MarciaH", "date": "Thu, Nov 24, 2005 (13:47)", "body": "I remember ! food conference Main Menu Thanks!"}]}, {"num": 86, "subject": "fish", "response_count": 3, "posts": [{"response": 1, "author": "wolf", "date": "Tue, Nov  8, 2005 (19:10)", "body": "i like broiled rainbow trout with lemon-pepper and salmon....."}, {"response": 2, "author": "terry", "date": "Wed, Nov  9, 2005 (11:00)", "body": "I would agree with that. I also like cod for fish and chips. Anyone have any good fish and chips recipes?"}, {"response": 3, "author": "MarciaH", "date": "Sun, Nov 13, 2005 (17:58)", "body": "I once made excellent salmon steaks using only what my son had in his refrigerator. That was Wishbone Italian salad dressing. I coated each one with salad dressing them tightly wrapped each in its own foil package and baked it. It was soooooooooo good ! food conference Main Menu Thanks!"}]}, {"num": 87, "subject": "Mexican food", "response_count": 15, "posts": [{"response": 1, "author": "wolf", "date": "Tue, Nov  8, 2005 (19:11)", "body": "i don't do much of this.....what we have is tex-mex anyway......my husband makes quesadillas which are pretty good."}, {"response": 2, "author": "terry", "date": "Wed, Nov  9, 2005 (11:01)", "body": "Did you catch the name of that San Antonio Mexican place (I mentioned it in another topic)?"}, {"response": 3, "author": "wolf", "date": "Wed, Nov  9, 2005 (19:46)", "body": "yeah but forgot to write it down.....started with an \"a\" right?"}, {"response": 4, "author": "terry", "date": "Thu, Nov 10, 2005 (14:04)", "body": "It did. It's in that other conference topic. Forget which topic though. Now, why didn't I put it here! D'oh."}, {"response": 5, "author": "MarciaH", "date": "Sun, Nov 13, 2005 (17:57)", "body": "My favorite way to eat tacos is to make it in a bowl. I layer taco chips crushed a bit into bite sized pieces. Then a layer of seasoned cooked hamburger, then a layer of cheese. Heat till cheese melts and hamburger is hot (micro works well for this in individual servings). Garnish with lettuce and tomatoes and whatever you like. It is so much neater to eat this way."}, {"response": 6, "author": "stacey", "date": "Wed, May 24, 2006 (14:40)", "body": "TEXAS MEXICAN FOOD HERE I COME!!!!"}, {"response": 7, "author": "terry", "date": "Thu, May 25, 2006 (13:38)", "body": "Alright, give us a holler."}, {"response": 8, "author": "stacey", "date": "Mon, Jul  3, 2006 (02:36)", "body": "Hey Paul... as you probably guessed, we never made it out of SA. The weather was ridiculously hot and the kids and I spent much of the trip at the pool!!"}, {"response": 9, "author": "stacey", "date": "Mon, Jul  3, 2006 (02:37)", "body": "OH! And at air-conditioned Mexican restaurants!! La Fogata Alamo Cafe El Chapparel Martha's and the ever-loving, fast food fave... TACO CABANA!"}, {"response": 10, "author": "cfadm", "date": "Wed, Jul 12, 2006 (08:01)", "body": "Oh, yeah, a Taco Cabana moved in right down the road from us. There will lots more Mexican restaurants in Bastrop.. the Hispanic population is going to increase tenfold in the next 40 years."}, {"response": 11, "author": "stacey", "date": "Mon, Jul 17, 2006 (13:26)", "body": "Are you in Bastrop now? What's up with the Cedar Creek place?"}, {"response": 12, "author": "cfadm", "date": "Mon, Jul 17, 2006 (15:45)", "body": "Yep. Bastrop. See http://austincast.com/homeoffice for some pix of the new place. Trying to find some geeks to populate it."}, {"response": 13, "author": "stacey", "date": "Thu, Jul 20, 2006 (01:35)", "body": "It's HUGE! And neat garden! So how many are living there now?"}, {"response": 14, "author": "cfadm", "date": "Sat, Jul 22, 2006 (09:41)", "body": "Two folks, a mom and her kid."}, {"response": 15, "author": "wolf", "date": "Tue, Dec 19, 2006 (19:21)", "body": "we had a luncheon at henry's puffy tacos....it just didn't do it for me. i like taco cabana better! food conference Main Menu Thanks!"}]}, {"num": 88, "subject": "ice cream", "response_count": 3, "posts": [{"response": 1, "author": "cfadm", "date": "Mon, Jul 17, 2006 (10:17)", "body": "How to scoop, serve and serve ice cream A crust of ice crystals on leftover ice cream is sure a let-down for that midnight hankering! Follow these tips to prevent crystals from forming. http://www.foodies.com/Tips/tips.html#scoop"}, {"response": 2, "author": "cfadm", "date": "Mon, Jul 17, 2006 (10:18)", "body": "What's your favorite flavor? Chocolate vs. Vanilla? Best brand?"}, {"response": 3, "author": "wolf", "date": "Fri, Dec 15, 2006 (17:28)", "body": "CHOCOLATE-----is there any other flavor? as long as it's full flavored (i.e., not light), haagen daas is my fave (i like the way it feels on my tongue).....it's smooth, light, creamy, and satisfying. it seems like i don't have to eat as much of that brand to be satisfied. food conference Main Menu Thanks!"}]}, {"num": 9, "subject": "The perfect pickle", "response_count": 64, "posts": [{"response": 1, "author": "KitchenManager", "date": "Wed, Nov 20, 1996 (13:22)", "body": "Besides cucumbers, I like pickled peaches and beets. As to the perfect dill pickle, there needs to be equal amounts of dill and garlic and the garlic should be in whole cloves so that they can be eaten and enjoyed themselves. WER"}, {"response": 2, "author": "terry", "date": "Wed, Nov 20, 1996 (16:44)", "body": "What is the best pickle commercial brand at the Supermarket?"}, {"response": 3, "author": "Donna", "date": "Sat, Nov 23, 1996 (11:46)", "body": "Klassons if you want extra crispy but, if not eaten right away they can go bad you have to keep them refrigerated from the day of purchase. They are also a little more money then you might want to spend, If you on a budget."}, {"response": 4, "author": "smckern", "date": "Tue, Nov 26, 1996 (20:40)", "body": "I love a pickled onion... or a pickled gerkin!"}, {"response": 5, "author": "terry", "date": "Tue, Nov 26, 1996 (22:16)", "body": "Any more ideas on favorite pickle brands. How about favorite oddball pickles. My fave oddball pickle is okra pickles!"}, {"response": 6, "author": "Donna", "date": "Tue, Nov 26, 1996 (22:32)", "body": "Homemade pickled green beans, carrot sticks, and califlower and I do add garlic just a little to the carrots preserved in pint jars use a 8 jar pressure cooker. Never had pickled peaches I have preserved homemade sweet peaches, pears, plums."}, {"response": 7, "author": "terry", "date": "Tue, Nov 26, 1996 (23:02)", "body": "How do you do that (pickle peaches)?"}, {"response": 8, "author": "KitchenManager", "date": "Thu, Dec 12, 1996 (12:52)", "body": "My mom's are much like her pickled beets. Predominately the same spices and all. I'll try and get her to give me the recipe. Does anyone know where to buy pickled pig's feet by the gallon here in Austin? One of my fellow employees really wants to get some. As for brands, I like Kroger's house brand for baby dills, otherwise I usually go for Vlassic. Back soon. WER"}, {"response": 9, "author": "terry", "date": "Thu, Dec 12, 1996 (20:19)", "body": "No clue on pig's feet, it's out of my territory."}, {"response": 10, "author": "KitchenManager", "date": "Sat, Dec 14, 1996 (16:02)", "body": "I figured as much, there being a lot of veggies in here and all, but I had to ask. I'm glad to see the place expanding as much as it is. WER"}, {"response": 11, "author": "terry", "date": "Sat, Dec 14, 1996 (16:53)", "body": "We have some javalina's running around down in the woods out back. That's the closest pigs feet I know about."}, {"response": 12, "author": "smckern", "date": "Mon, Dec 16, 1996 (19:59)", "body": "Pickled star-fruit... loverly"}, {"response": 13, "author": "KitchenManager", "date": "Wed, Dec 18, 1996 (12:06)", "body": ""}, {"response": 14, "author": "KitchenManager", "date": "Wed, Dec 18, 1996 (12:10)", "body": "Sorry about that last one, my little girl was helping me. No one's mentioned pickled eggs yet. I pickled some recently for a coworker using the liquid from a jar of hot pepper rings. They turned out a beautiful yellow. WER"}, {"response": 15, "author": "KitchenManager", "date": "Sat, Mar 29, 1997 (12:32)", "body": "Texafrance's Cranberry and Pear Chutney tastes exactly like Mom's pickled peaches. When I asked her about the recipe for the peaches, she's not quite sure where it is. When it gets found, I'll post it. WER"}, {"response": 16, "author": "terry", "date": "Sat, Mar 29, 1997 (12:53)", "body": "Cool!"}, {"response": 17, "author": "stacey", "date": "Fri, Jun  5, 1998 (09:24)", "body": "Jim \"Leplep le Plep\" Gross, in a previous life!"}, {"response": 18, "author": "riette", "date": "Fri, Jun  5, 1998 (12:49)", "body": "Where did you come up with that one anyway, Stacey? Or does it represent the kind of thoughts that enter your head after a two line mind strike?! HA-Ha!"}, {"response": 19, "author": "stacey", "date": "Fri, Jun  5, 1998 (15:15)", "body": "kind of representative, yes."}, {"response": 20, "author": "riette", "date": "Fri, Jun  5, 1998 (15:42)", "body": "HA-HA! You're lucky to have two-line mind strikes. When I don't sleep at night I have day-long mind strikes walking around with my eyes shut and saying 'uh' when people talk to me. Funny, 'cos it kind of adds up - my best friend once complemented me for being great with two year-olds; said I really knew how to communicate with them. Figures, doesn't it. If only she knew!"}, {"response": 21, "author": "stacey", "date": "Fri, Jun  5, 1998 (16:12)", "body": "I know what you mean... people tell me all the time how good I am with the special ed children.... um... like minds think alike?!?!"}, {"response": 22, "author": "riette", "date": "Sat, Jun  6, 1998 (01:15)", "body": "Must be something like that! Ha-Ha! I must tell you something about my 2 year old - Elza. She has just started to roar like a lion - with a really viscious expression on her face. Whenever she hears the word 'lion' she roars as loudly as she can. So sometimes when we sit on the tram these little old ladies sitting behind us start cooing over them, then I whisper 'lion' in her ear, and she roars at them. It always gives them a shock, and know I should stop it, but I can never resist . . . especially now that Isa nudges me when she sees little ladies coming to sit behind us. She always laughs herself to bits."}, {"response": 23, "author": "KitchenManager", "date": "Sat, Jun  6, 1998 (01:19)", "body": "excellent!"}, {"response": 24, "author": "riette", "date": "Sat, Jun  6, 1998 (01:38)", "body": "Hi, Wer!"}, {"response": 25, "author": "KitchenManager", "date": "Sat, Jun  6, 1998 (08:34)", "body": "good morning, sorry I ditched on ya, had to take a nap..."}, {"response": 26, "author": "riette", "date": "Sat, Jun  6, 1998 (10:12)", "body": "No problem, I went shopping with my girls just after writing that, and felt a little guilty about it. But now I don't have to - hope you're having a nice day too."}, {"response": 27, "author": "KitchenManager", "date": "Sat, Jun  6, 1998 (11:24)", "body": "What kinda pickles did you buy?"}, {"response": 28, "author": "riette", "date": "Sat, Jun  6, 1998 (12:40)", "body": "None today - got a whole fridge full right here. I don't know different kind of pickles, only the sour ones in jars. You get different kinds??"}, {"response": 29, "author": "KitchenManager", "date": "Sat, Jun  6, 1998 (13:11)", "body": "tons"}, {"response": 30, "author": "KitchenManager", "date": "Sat, Jun  6, 1998 (13:26)", "body": "http://www.csulb.edu/~percept/david/others.html"}, {"response": 31, "author": "riette", "date": "Sat, Jun  6, 1998 (15:10)", "body": "Can't go there right now - too drunk, too fucked."}, {"response": 32, "author": "riette", "date": "Sat, Jun  6, 1998 (15:14)", "body": "That was way too impulsive. But I really am very drunk. Don't know why I'm here at all; oh yes, the BBC news is on, and I've just seen about the most depressing film I have ever seen. I feel upset - so I thought a - no, may not say that word here, sorry - 'session' would make me feel better. It was great, but I'm still depressed. Oh heck, just ignore, will you?"}, {"response": 33, "author": "TIM", "date": "Tue, Dec  8, 1998 (17:50)", "body": "Dill spears, the kind that stand upright in the jar."}, {"response": 34, "author": "stacey", "date": "Thu, Dec 31, 1998 (10:50)", "body": "just knocked off a whole jar of pickles (well not JUST) they lasted for all of 3 days! It'd been so long... I kinda went on a binge!"}, {"response": 35, "author": "PT", "date": "Thu, Jan  7, 1999 (04:11)", "body": "I've eaten 4 jars of pickles in the last week."}, {"response": 36, "author": "KitchenManager", "date": "Thu, Jan  7, 1999 (11:47)", "body": "and we're damned proud of ya!!!!!"}, {"response": 37, "author": "autumn", "date": "Sun, Jan 10, 1999 (13:57)", "body": "I bought these fantastic organic dills from my co-op--I think we could eat a jar at one sitting, me and Juliette!"}, {"response": 38, "author": "PT", "date": "Tue, Jan 12, 1999 (19:05)", "body": "That is the way pickles were meant to be."}, {"response": 39, "author": "riette", "date": "Fri, Jan 15, 1999 (03:47)", "body": "Yes. Little organic green UFO's floating around in stomach enzymes, and ending up more organic than before."}, {"response": 40, "author": "KitchenManager", "date": "Fri, Jan 15, 1999 (09:04)", "body": "Oh, what a lovely sentiment!"}, {"response": 41, "author": "riette", "date": "Fri, Jan 15, 1999 (10:50)", "body": "Thank you. My vertical energy is flowing quite well today..."}, {"response": 42, "author": "KitchenManager", "date": "Fri, Jan 15, 1999 (11:50)", "body": "another lovely sentiment, as well..."}, {"response": 43, "author": "PT", "date": "Fri, Jan 15, 1999 (16:52)", "body": "I'm glad to hear it."}, {"response": 44, "author": "riette", "date": "Sat, Jan 16, 1999 (06:06)", "body": "Now it just needs the perfect pickle to make it perfect. Hey, you know what I stumbled upon last night? A Namibian Chat Site! It is the most hilarious thing! Bunch of Afrikaners insulting one another left and right - I was in stitches!"}, {"response": 45, "author": "PT", "date": "Sat, Jan 16, 1999 (12:53)", "body": "There is a chat site where they just insult each other?"}, {"response": 46, "author": "riette", "date": "Sat, Jan 16, 1999 (14:25)", "body": "You have now idea. It's just amazing! Sort of reminds me of all the things I don't miss about living amongst my own race..."}, {"response": 47, "author": "terry", "date": "Sat, Jan 16, 1999 (18:47)", "body": "Explain Namibia."}, {"response": 48, "author": "riette", "date": "Mon, Jan 18, 1999 (01:49)", "body": "Namibia is great. Afrikaners (like myself) are vulgar, snappy little dogs!"}, {"response": 49, "author": "terry", "date": "Mon, Jan 18, 1999 (08:00)", "body": "Could you go in to a little more detail? Did Namibia used to be Rhodesia? etc."}, {"response": 50, "author": "autumn", "date": "Sat, Jan 23, 1999 (17:53)", "body": "I thought Burkina Faso used to be Rhodesia."}, {"response": 51, "author": "KitchenManager", "date": "Sun, Jan 24, 1999 (12:52)", "body": "and I thought Zimbabwe used to be Rhodesia..."}, {"response": 52, "author": "riette", "date": "Tue, Jan 26, 1999 (09:54)", "body": "And the winner is.......the muffin!!!!! \ufffdclapping enthusiastically\ufffd Namibia used to be South West Africa. We used to be dependent on South Africa. Then, 10 years ago, Swapo, a 'bl\ufffdck, communist, terrorist, one-legged lesbian' organization (in the Afrikaners' eyes) managed to break through our Norhern border at Angola, and demanded independence, and an immediate election. Surprise surprise, they win, country becomes independent, and is renamed, Namibia, after our great and beautiful desert, the Namib. Afrikaners flock to South Africa like sheep, scared $hitless of what the 'bl\ufffdcks' would do to them - seeing as they were abused and exploited and discriminated against for over 90 years. Sweet irony, isn't it? 'Cos in South Africa no Boer is sure of his life anymore, and in Namibia all those who were willing to stay, and push their racism up their ar$es, where it belongs, are living together in perfect peace."}, {"response": 53, "author": "terry", "date": "Tue, Jan 26, 1999 (10:23)", "body": "Excellent analysis. Are you sure you can't get a job as a talking head on Nightline? They must need someone on the scene in Namibia. What a wonderful sounding name for a country. Do you know more about the origins of this name. And that's great that you can be one of the peaceful co-existers with the \"blecks\" (I don't know how you make that funny character)."}, {"response": 54, "author": "autumn", "date": "Wed, Jan 27, 1999 (21:32)", "body": "Set the keyboard on the French language, and press { to make the circumflex accent. (Hey, did I just teach Terry something about the computer? LOL!!!)"}, {"response": 55, "author": "visitor", "date": "Wed, Jan 27, 1999 (23:20)", "body": "taught me too... (of course, coming in from the web, I can copy and paste, as well...)"}, {"response": 56, "author": "stacey", "date": "Thu, Jan 28, 1999 (17:28)", "body": "woo woo!"}, {"response": 57, "author": "KitchenManager", "date": "Thu, Jan 28, 1999 (19:20)", "body": "oow oow!"}, {"response": 58, "author": "terry", "date": "Thu, Jan 28, 1999 (19:26)", "body": "Woo Woo to you!"}, {"response": 59, "author": "KitchenManager", "date": "Thu, Jan 28, 1999 (19:27)", "body": ""}, {"response": 60, "author": "MarciaH", "date": "Tue, May 30, 2000 (14:16)", "body": ""}, {"response": 61, "author": "MarciaH", "date": "Wed, May 31, 2000 (04:13)", "body": "oops! I think I am in one!"}, {"response": 62, "author": "sprin5", "date": "Fri, Oct 13, 2000 (07:14)", "body": "I like kosher dills."}, {"response": 63, "author": "sociolingo", "date": "Sat, Oct 14, 2000 (07:03)", "body": "what are they?????"}, {"response": 64, "author": "Carys", "date": "Sat, Oct 14, 2000 (09:29)", "body": "Kosher dills are the only pickle to eat on a hamburger. Okay, I do have an old friend that's on Spring and she's partial to sweet pickle relish on burgers. As for me -- it's kosher dills rule! I've no idea why they're \"kosher\" though. They do taste wonderful. I'd love to learn more about those pickled peaches. I once bought something called \"peachup\". It was the same idea as ketchup, only made with peaches instead of tomatoes. The peachup was quite good on chicken. I haven't seen it years. Probably only 8 other people besides me ever bought it. food conference Main Menu"}]}]}