Dave Smith wrote:

> On 2024-04-13 5:03 p.m., ItsJoanNotJoAnn wrote:
>> F4099 wrote:

>>
>>> And the crocodile tears of a spent old leftarded spinster as well...
>>>
>>>
>> Greg, why are you posting under two names??  You post a reply on
>> some of these threads and then reply to your own post.

> I thought that I had explained that when I talked about the nymshifting
> trolls who have come to accept the fact that they are complete fucking
> losers that no one is interested in hearing from so they create new user
> names. Then they use the new names to reply and quote their idiocy in
> the hopes that it will get past filters. It's really pretty sad for
> them. They think it is a pretty clever trick but it serves more to
> demonstrate that they no what losers they are.

"...I thought that I had explained..."

Is old "Cardiac Arrest Dave" speaking from the grave here, one wonders...???

He must drive "the little wife" NUTZ, he being retired for like 40 years already and laying around the house constantly grouching and kvetching...

AND constantly dumping rubbish on local lawns and business parking lots...

<chortle>

--
GM

jmcquown wrote:
> On 4/13/2024 5:53 PM, Dave Smith wrote:
>> On 2024-04-13 5:03 p.m., ItsJoanNotJoAnn wrote:
>>> F4099 wrote:
>>
>>>
>>>> And the crocodile tears of a spent old leftarded spinster as well...
>>>>
>>>>
>>> Greg, why are you posting under two names??  You post a reply on
>>> some of these threads and then reply to your own post.
>>
>>
>> I thought that I had explained that when I talked about the nymshifting
>> trolls who have come to accept the fact that they are complete fucking
>> losers that no one is interested in hearing from so they create new user
>> names. Then they use the new names to reply and quote their idiocy in the
>> hopes that it will get past filters. It's really pretty sad for them.
>> They think it is a pretty clever trick but it serves more to demonstrate
>> that they no what losers they are.
>>
>>
>>
> I'm surprised Joan had to ask!
>
> Jill

Your majesty needs to have a talk with miss Joan. She is definitely
straying outside the royal guidelines. For some time she has repeatedly
communicated with evil people in your royal killfile, against your
highness' direct orders.

Bruce wrote:

> On Sat, 13 Apr 2024 21:03:51 +0000, ItsJoanNotJoAnn@webtv.net
> (ItsJoanNotJoAnn) wrote:

>>F4099 wrote:
>>

>>>
>>Greg, why are you posting under two names?? You post a reply on
>>some of these threads and then reply to your own post.

> I don't think this is Greg. No religious hysteria, no endless quotes,
> just extreme right wing drivel. Maybe it's Casa Boner or, if he's
> deceased, a clone.
>
I'd be very surprised if it's not Greg; doesn't trim posts and quotes
reams of previous comments. But to be fair, I've noticed in the last
few weeks everyone seems to have forgotten how to trim posts before
adding their comment.

ItsJoanNotJoAnn wrote:
> Bruce wrote:
>
>> On Sat, 13 Apr 2024 21:03:51 +0000, ItsJoanNotJoAnn@webtv.net
>> (ItsJoanNotJoAnn) wrote:
>
>>> F4099 wrote:
>>>
>
>>>>
>>> Greg, why are you posting under two names??  You post a reply on
>>> some of these threads and then reply to your own post.
>
>> I don't think this is Greg. No religious hysteria, no endless quotes,
>> just extreme right wing drivel. Maybe it's Casa Boner or, if he's
>> deceased, a clone.
>>
> I'd be very surprised if it's not Greg; doesn't trim posts and quotes
> reams of previous comments.  But to be fair, I've noticed in the last
> few weeks everyone seems to have forgotten how to trim posts before
> adding their comment.

Around here, about trimming posts: You're damned it you do, and damned if
you don't. I've had my ass jumped for both. I finally settled on not
bothering most of the time. You can't please everybody, so why try at all?

On 4/13/2024 6:51 PM, ItsJoanNotJoAnn wrote:
> Bruce wrote:
>
>> On Sat, 13 Apr 2024 21:03:51 +0000, ItsJoanNotJoAnn@webtv.net
>> (ItsJoanNotJoAnn) wrote:
>
>>> F4099 wrote:
>>>
>
>>>>
>>> Greg, why are you posting under two names??  You post a reply on
>>> some of these threads and then reply to your own post.
>
>> I don't think this is Greg. No religious hysteria, no endless quotes,
>> just extreme right wing drivel. Maybe it's Casa Boner or, if he's
>> deceased, a clone.
>>
> I'd be very surprised if it's not Greg; doesn't trim posts and quotes
> reams of previous comments.  But to be fair, I've noticed in the last
> few weeks everyone seems to have forgotten how to trim posts before
> adding their comment.

It's obviously Greg because he just loves to call me an old spinster in
his idiotic trolling replies. Forget about him.

I think Ham & Potatoes Au Gratin sounds very tasty.

Jill

jmcquown wrote:

> On 4/13/2024 6:51 PM, ItsJoanNotJoAnn wrote:
>> Bruce wrote:
>>
>>> On Sat, 13 Apr 2024 21:03:51 +0000, ItsJoanNotJoAnn@webtv.net
>>> (ItsJoanNotJoAnn) wrote:
>>
>>>> F4099 wrote:
>>>>
>>
>>>>>
>>>> Greg, why are you posting under two names??  You post a reply on
>>>> some of these threads and then reply to your own post.
>>
>>> I don't think this is Greg. No religious hysteria, no endless quotes,
>>> just extreme right wing drivel. Maybe it's Casa Boner or, if he's
>>> deceased, a clone.
>>>
>> I'd be very surprised if it's not Greg; doesn't trim posts and quotes
>> reams of previous comments.  But to be fair, I've noticed in the last
>> few weeks everyone seems to have forgotten how to trim posts before
>> adding their comment.

> It's obviously Greg because he just loves to call me an old spinster in
> his idiotic trolling replies. Forget about him.

> I think Ham & Potatoes Au Gratin sounds very tasty.

> Jill

Well, make this recipe for Ed and maybe you won't be "an old spinster" anymore, lol...

<chortle>

--
GM

ItsJoanNotJoAnn wrote:

> Bruce wrote:

>> On Sat, 13 Apr 2024 21:03:51 +0000, ItsJoanNotJoAnn@webtv.net
>> (ItsJoanNotJoAnn) wrote:

>>>F4099 wrote:
>>>

>>>>
>>>Greg, why are you posting under two names?? You post a reply on
>>>some of these threads and then reply to your own post.

>> I don't think this is Greg. No religious hysteria, no endless quotes,
>> just extreme right wing drivel. Maybe it's Casa Boner or, if he's
>> deceased, a clone.
>>
> I'd be very surprised if it's not Greg; doesn't trim posts and quotes
> reams of previous comments. But to be fair, I've noticed in the last
> few weeks everyone seems to have forgotten how to trim posts before
> adding their comment.

Once again, Joan, I am only posting under my "GM" moniker...

And few here are good at trimming posts here these daze...

--
GM

jmcquown wrote:
> It's obviously Greg because he just loves to call me an old spinster in his
> idiotic trolling replies.

He's a fool, your majesty. We all know you are a very young and beautiful
monarch.

GM is a foolish old christian queer.

Hank Rogers wrote:

> jmcquown wrote:
>> It's obviously Greg because he just loves to call me an old spinster in his
>> idiotic trolling replies.

> He's a fool, your majesty. We all know you are a very young and beautiful
> monarch.

> GM is a foolish old christian queer.

Drat...!!!

At the Dataw Royal Compound I will now be relegated to the lowly role of The Keeper of the Royal Chamber Pot...

:-(

--
GM

On Sat, 13 Apr 2024 18:03:51 -0500, Hank Rogers <Hank@nospam.invalid>
wrote:

>ItsJoanNotJoAnn wrote:
>> Bruce wrote:
>>
>>> I don't think this is Greg. No religious hysteria, no endless quotes,
>>> just extreme right wing drivel. Maybe it's Casa Boner or, if he's
>>> deceased, a clone.
>>>
>> I'd be very surprised if it's not Greg; doesn't trim posts and quotes
>> reams of previous comments.  But to be fair, I've noticed in the last
>> few weeks everyone seems to have forgotten how to trim posts before
>> adding their comment.
>
>Around here, about trimming posts: You're damned it you do, and damned if
>you don't. I've had my ass jumped for both. I finally settled on not
>bothering most of the time. You can't please everybody, so why try at all?
>
It's not so hard to only quote the relevant bit. Can be one, two or
three posts, generally.

On Sat, 13 Apr 2024 19:11:08 -0400, jmcquown <j_mcquown@comcast.net>
wrote:

>On 4/13/2024 6:51 PM, ItsJoanNotJoAnn wrote:
>> Bruce wrote:
>>
>>> On Sat, 13 Apr 2024 21:03:51 +0000, ItsJoanNotJoAnn@webtv.net
>>> (ItsJoanNotJoAnn) wrote:
>>
>>>> F4099 wrote:
>>>>
>>
>>>>>
>>>> Greg, why are you posting under two names??  You post a reply on
>>>> some of these threads and then reply to your own post.
>>
>>> I don't think this is Greg. No religious hysteria, no endless quotes,
>>> just extreme right wing drivel. Maybe it's Casa Boner or, if he's
>>> deceased, a clone.
>>>
>> I'd be very surprised if it's not Greg; doesn't trim posts and quotes
>> reams of previous comments.  But to be fair, I've noticed in the last
>> few weeks everyone seems to have forgotten how to trim posts before
>> adding their comment.
>
>It's obviously Greg because he just loves to call me an old spinster in
>his idiotic trolling replies. Forget about him.

Whether it's Greg or not, it's an obvious troll:
extreme right wing drivel CHECK
name calling CHECK
troll therefore CHECK

Bruce wrote:
> On Sat, 13 Apr 2024 18:03:51 -0500, Hank Rogers <Hank@nospam.invalid>
> wrote:
>
>> ItsJoanNotJoAnn wrote:
>>> Bruce wrote:
>>>
>>>> I don't think this is Greg. No religious hysteria, no endless quotes,
>>>> just extreme right wing drivel. Maybe it's Casa Boner or, if he's
>>>> deceased, a clone.
>>>>
>>> I'd be very surprised if it's not Greg; doesn't trim posts and quotes
>>> reams of previous comments.  But to be fair, I've noticed in the last
>>> few weeks everyone seems to have forgotten how to trim posts before
>>> adding their comment.
>>
>> Around here, about trimming posts: You're damned it you do, and damned if
>> you don't. I've had my ass jumped for both. I finally settled on not
>> bothering most of the time. You can't please everybody, so why try at all?
>>
> It's not so hard to only quote the relevant bit. Can be one, two or
> three posts, generally.
>

(.)

On 2024-04-13, jmcquown wrote:

> I think Ham & Potatoes Au Gratin sounds very tasty.

Lately I've been experimenting with yams, taro and manioc.

All are high starch, and usually do well where potatoes
are tradionally deployed. Sure, patates au gratin are tasty,
but you should sometimes try tinkering somewhat with the
ingredients and expand your epicurian hor[zons.

On 4/13/2024 11:18 PM, Mike Duffy wrote:
> On 2024-04-13, jmcquown wrote:
>
>> I think Ham & Potatoes Au Gratin sounds very tasty.
>
> Lately I've been experimenting with yams, taro and manioc.
>
> All are high starch, and usually do well where potatoes
> are tradionally deployed. Sure, patates au gratin are tasty,
> but you should sometimes try tinkering somewhat with the
> ingredients and expand your epicurian hor[zons.
>
Yams are not available at my supermarket. Don't much care for the idea
of sweet potatoes au gratin. Enjoy your taro and whatever. I'm not
actively seeking sources of high starch foods.

Jill

On Sat, 13 Apr 2024 23:36:55 -0400, jmcquown <j_mcquown@comcast.net>
wrote:

>On 4/13/2024 11:18 PM, Mike Duffy wrote:
>> On 2024-04-13, jmcquown wrote:
>>
>>> I think Ham & Potatoes Au Gratin sounds very tasty.
>>
>> Lately I've been experimenting with yams, taro and manioc.
>>
>> All are high starch, and usually do well where potatoes
>> are tradionally deployed. Sure, patates au gratin are tasty,
>> but you should sometimes try tinkering somewhat with the
>> ingredients and expand your epicurian hor[zons.
>>
>Yams are not available at my supermarket. Don't much care for the idea
>of sweet potatoes au gratin. Enjoy your taro and whatever. I'm not
>actively seeking sources of high starch foods.

Thanks for the information. We'll add "taro and whatever" to the
McBiddy Forbidden Foods List.

On 2024-04-14, jmcquown wrote:

>> On 2024-04-13, jmcquown wrote:

>>> I think Ham & Potatoes Au Gratin sounds very tasty.

> Yams are not available at my supermarket.
> Don't much care for the idea of sweet potatoes au gratin.

Sweet potatoes and yams are not the same vegetable.

> I'm not actively seeking sources of high starch foods.

Then you should avoid potatoes au gratin.

jmcquown wrote:
> I'm surprised Joan had to ask!
>
> Jill
>
>
Will you ban her too?

On 4/13/2024 1:07 PM, jmcquown wrote:
> On 4/13/2024 12:57 PM, Ed Pawlowski wrote:
>> Ham and Potatoes Au Gratin
>>
>> Yield: 4 servings
>>
>> 1/3 c Butter Or Regular Margarine
>> 3 Ts Unbleached Flour
>> 1 1/2 c Milk; Heated
>> 1 c Cheddar; Sharp, Shredded
>> 1 c Ham; Cooked, Diced
>> 1 TB Onion Flakes
>> 2 c Potatoes; Cooked, Sliced
>> 1 TB Parsley; Minced
>>
>> Preheat the oven to 400 Degrees F. Butter a 2-qt casserole and set aside.
>>
>> Melt the 3 TB of butter in a 2-quart saucepan, on moderate heat, and
>> add the flour; cooking for 2 minutes, stirring constantly. Add the
>> milk and cook until thickened, stirring constantly. Add the cheddar
>> cheese and stir until melted. Remove from the heat and stir in the
>> ham and onion flakes. Stir in 1 cup of potato slices. Pour into the
>> prepared casserole. Arrange the remaining potato slices on the top
>> of the Ham mixture. Melt the remaining butter and brush on the
>> potato slices. Sprinkle with the minced parsley and bake for 20
>> minutes or until heated through. Serve hot.
>>
> I've had that casserole in mind for a few days now.  The only real
> difference is I would sprinkle the top layer with breadcrumbs.
>
The lowest meat (ham), and the lowest format (casserole). Nursing home
fare.
>
> Jill

--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton

On 4/13/2024 5:01 PM, Hank Rogers wrote:
> GM wrote:
>> Hank Rogers wrote:
>>
>>> jmcquown wrote:
>>>> On 4/13/2024 12:57 PM, Ed Pawlowski wrote:
>>>>> Ham and Potatoes Au Gratin
>>>>>
>>>>> Yield: 4 servings
>>>>>
>>>>> 1/3 c Butter Or Regular Margarine
>>>>> 3 Ts Unbleached Flour
>>>>> 1 1/2 c Milk; Heated
>>>>> 1 c Cheddar; Sharp, Shredded
>>>>> 1 c Ham; Cooked, Diced
>>>>> 1 TB Onion Flakes
>>>>> 2 c Potatoes; Cooked, Sliced
>>>>> 1 TB Parsley; Minced
>>>>>
>>>>> Preheat the oven to 400 Degrees F. Butter a 2-qt casserole and set
>>>>> aside.
>>>>>
>>>>> Melt the 3 TB of butter in a 2-quart saucepan, on moderate heat, and
>>>>> add the flour; cooking for 2 minutes, stirring constantly. Add the
>>>>> milk and cook until thickened, stirring constantly. Add the cheddar
>>>>> cheese and stir until melted. Remove from the heat and stir in the
>>>>> ham and onion flakes. Stir in 1 cup of potato slices. Pour into the
>>>>> prepared casserole. Arrange the remaining potato slices on the top
>>>>> of the Ham mixture. Melt the remaining butter and brush on the
>>>>> potato slices. Sprinkle with the minced parsley and bake for 20
>>>>> minutes or until heated through. Serve hot.
>>>>>
>>>> I've had that casserole in mind for a few days now.  The only real
>>>> difference is I would sprinkle the top layer with breadcrumbs.
>>>>
>>>> Jill
>>
>>> Your majesty, may I suggest some food grade gold leaf decorations
>>> upon those breadcrumbs? Your castle servant should be able to find it
>>> locally.
>>
>> Is the "castle servant" perchance named "cshenk"....???
>>
>
> No cshenk is only a scullery maid.
>
Matron.

--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton

On 2024-04-14, BryanGSimmons <bryangsimmons@gmail.com> wrote:

> The lowest meat (ham), and the lowest format (casserole). Nursing home
> fare.

Tastes vary on the desirability of ham. I like potatoes au gratin
with ham, but not with the ham cooked in the casserole. Likewise,
I like broccoli with ham and potatoes au gratin, but gently nuked
rather than cooked to death in the casserole.

--
Cindy Hamilton

BryanGSimmons wrote:

> On 4/13/2024 1:07 PM, jmcquown wrote:
>> On 4/13/2024 12:57 PM, Ed Pawlowski wrote:
>>> Ham and Potatoes Au Gratin
>>>
>>> Yield: 4 servings
>>>
>>> 1/3 c Butter Or Regular Margarine
>>> 3 Ts Unbleached Flour
>>> 1 1/2 c Milk; Heated
>>> 1 c Cheddar; Sharp, Shredded
>>> 1 c Ham; Cooked, Diced
>>> 1 TB Onion Flakes
>>> 2 c Potatoes; Cooked, Sliced
>>> 1 TB Parsley; Minced
>>>
>>> Preheat the oven to 400 Degrees F. Butter a 2-qt casserole and set aside.
>>>
>>> Melt the 3 TB of butter in a 2-quart saucepan, on moderate heat, and
>>> add the flour; cooking for 2 minutes, stirring constantly. Add the
>>> milk and cook until thickened, stirring constantly. Add the cheddar
>>> cheese and stir until melted. Remove from the heat and stir in the
>>> ham and onion flakes. Stir in 1 cup of potato slices. Pour into the
>>> prepared casserole. Arrange the remaining potato slices on the top
>>> of the Ham mixture. Melt the remaining butter and brush on the
>>> potato slices. Sprinkle with the minced parsley and bake for 20
>>> minutes or until heated through. Serve hot.
>>>
>> I've had that casserole in mind for a few days now.  The only real
>> difference is I would sprinkle the top layer with breadcrumbs.
> >
> The lowest meat (ham), and the lowest format (casserole). Nursing home
> fare.

Hmmm...

About the same culinary "level" as "eating" a pair of Jill's edible panties, then...???

--
GM

On 4/14/2024 1:01 AM, Mike Duffy wrote:
> On 2024-04-14, jmcquown wrote:
>
>>> On 2024-04-13, jmcquown wrote:
>
>>>> I think Ham & Potatoes Au Gratin sounds very tasty.
>
>> Yams are not available at my supermarket.
>> Don't much care for the idea of sweet potatoes au gratin.
>
> Sweet potatoes and yams are not the same vegetable.
>
I know. I can't find yams down here. Only sweet potatoes, which people
sometimes call "yams".

>> I'm not actively seeking sources of high starch foods.
>
> Then you should avoid potatoes au gratin.
>
I should have said *alternate* sources of high starch foods. Mea culpa.

Jill

On 4/14/2024 7:28 AM, Cindy Hamilton wrote:
> On 2024-04-14, BryanGSimmons <bryangsimmons@gmail.com> wrote:
>
>> The lowest meat (ham), and the lowest format (casserole). Nursing home
>> fare.
>
Bryan disparages nearly every food-related post here.

> Tastes vary on the desirability of ham. I like potatoes au gratin
> with ham, but not with the ham cooked in the casserole. Likewise,
> I like broccoli with ham and potatoes au gratin, but gently nuked
> rather than cooked to death in the casserole.
>
Am I misinterpreting something? I've never heard of broccoli cooked
*in* potatoes au gratin casserole. I've seen recipes for baked mac &
cheese with broccoli cooked in it and I'm with you there. Not at all
appealing.

Jill

On 2024-04-14, jmcquown wrote:

> I should have said *alternate* sources
> of high starch foods. Mea culpa.

Well, so far my research indicates that potatoes
are the best tasting, so you do have a point.

Did you ever try breadfruit?

On 2024-04-14, BryanGSimmons wrote:

> The lowest meat (ham), and the lowest format (casserole).

Gosh, I didn't know 'formats' could be arranged by precedence.

Maybe it's just my own pecadillo speaking, but surely ham
is better than burying meat on an ocean beach below the
mean waterline for a few months.

And more importantly, is there an objective way to arrange
preference of pasta by shape, i.e. rigatoni vs. elbow mac vs.
fusilli, &c ?

And do you prefer clockwise or counter-clockwise fusilli?