newbie

<[email hidden]> wrote

Quoted message said:

Hello. I found this group a long time ago and saved it, as it appears
to have some great food conversations. Although, rarely could I find a
food conversation I wouldn't enjoy 😉

Before diving in and creating havoc, I thought it best to inquire about
the ng rules/FAQ's. I'm not sure how formal this group is, or how open
the group is to new members. Advice?

Hi Missy, welcome to the group. Below is the pointer to the FAQ
which I lifted from Victor Sack. And stick around.

This is a weekly pointer to the rec.food.cooking FAQ and conversion
file. If you do not want to see it every week, you should put the
title, which will not change, into your killfile.

The rec.food.cooking FAQ and conversion file is posted monthly to
rec.food.cooking, rec.food.recipes, rec.answers and news.answers. It is
also available as an easy-to-navigate frames version at

<http://vsack.homepage.t-online.de/rfc_faq.html>.

There is both a link to a no-frames version and a built-in no-frames
content for older or text-only browsers.

The rec.food.cooking FAQ and conversion file has two parts. The first
part covers conversion and equivalence. Tables are given for conversion
of oven temperatures, food names, weights and measures. Some useful
substitutions for unavailable ingredients are suggested.

The second part is more descriptive. It outlines some of the commonly
discussed topics of rec.food.cooking and explains a number of food
terms. It also lists other food-related newsgroups and mailing lists,
as well as food-related FAQs, recipe archives and other food/cooking
sites.

Hi, mhrust--Welcome to the group. We cover all sorts of things, mostly
about cooking. We also get into OT (off topic) subjects, which we
label "OT" in the header. Lots of friendly repartee, (and some not so
friendly, but ignore that.) We like to ask and answer questions about
cooking, and related subjects, so come along and enjoy.
Regards,
Nancree

On 11 Dec 2005 16:26:11 -0800, "[email hidden]" <[email hidden]>

Quoted message said:

Hello. I found this group a long time ago and saved it, as it appears
to have some great food conversations. Although, rarely could I find a
food conversation I wouldn't enjoy 😉

Before diving in and creating havoc, I thought it best to inquire about
the ng rules/FAQ's. I'm not sure how formal this group is, or how open
the group is to new members. Advice?

Missy in Indiana

Hi Missy! Welcome to the group! Victor Sack posts directions to the
FAQ once a week, and the FAQ itself once a month. You can find it in
Google easily enough. Are you familiar with google?
http://groups.google.com/group/rec.food.cooking

And we like a little friendly havoc! Come on in, the water's ...
simmering.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

On 11 Dec 2005 16:26:11 -0800, "[email hidden]" <[email hidden]>
rummaged among random neurons and opined:

Quoted message said:

Hello. I found this group a long time ago and saved it, as it appears
to have some great food conversations. Although, rarely could I find a
food conversation I wouldn't enjoy 😉

Before diving in and creating havoc, I thought it best to inquire about
the ng rules/FAQ's. I'm not sure how formal this group is, or how open
the group is to new members. Advice?

Welcome, Missy - you've had some good advice from Nancy and Nancree.
If you basically thing of this ng as a really big kaffee klatch, you
won't be far off the mark. We discuss food, recipes, food preparation,
food related equipment and anything else you care to think of that
would occur to a foodie. That said, you'll see a lot of OT (off topic)
threads about everything under the sun. As long as you clearly mark
your post "OT," you should be okay, as those folks who don't want to
read anything OT can skip by the thread.

Have fun!

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

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

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Quoted post said:

Before diving in and creating havoc, I thought it best to inquire
about the ng rules/FAQ's. I'm not sure how formal this group is,
or how open the group is to new members. Advice?

I just checked the RFC membership list, and you aren't
a registered user. Non-members can view the traffic
on RFC, but you shouldn't post anything. I can understand
why you don't want to register -- some people are
uncomfortable giving out their Safeway membership card
number -- but them's the rules! You could always get
an extra membership card and use that one for registering,
but that's not really nice. Hope this helps :-)

Mark Thorson said:

Quoted post said:

Before diving in and creating havoc, I thought it best to inquire
about the ng rules/FAQ's. I'm not sure how formal this group is,
or how open the group is to new members. Advice?

I just checked the RFC membership list, and you aren't
a registered user. Non-members can view the traffic
on RFC, but you shouldn't post anything. I can understand
why you don't want to register -- some people are
uncomfortable giving out their Safeway membership card

Oh hush, Mark 🙂

Jill

Hi, again, Missy,
Here is the address for RFC:

http://groups.google.com/group/rec.food.cooking

I think you can get to RFC just by posting to this group, as you
already have with your first question. I've been on RFC for years,
and don't know anything about members or non-members, and I never heard
of a RFC membership list--but as far as I know, you can just join right
in. I think there's no need for registration. So post anything you
like. We look forward to hearing from you. (Newsgroups are accessed
in different ways, depending on what your system offers. Perhaps Mark
Thorson's access group requires some sort of registration. Mine
doesn't. I use Google Groups Beta )
Good luck.
Nancree

In article <[email hidden]>,

Quoted post said:

Hello. I found this group a long time ago and saved it, as it appears
to have some great food conversations. Although, rarely could I find a
food conversation I wouldn't enjoy 😉

Before diving in and creating havoc, I thought it best to inquire about
the ng rules/FAQ's. I'm not sure how formal this group is, or how open
the group is to new members. Advice?

Missy in Indiana

Gladly, Missy. And a hearty welcome to you, too.
The Registration Fee is $250, payable to me.
Just because there are so many off-topic posts here doesn't mean it's a
good thing to do.
The Initiation Fee is $750, payable to me.
Victor Sack regularly posts a pointer to the extensive FAQ file although
someone else can probably point you there.
Most people don't bother to read the FAQ file until they're told.
Monthly dues are $7.50, payable to me.
Pirohy are triangular and don't you forget it.
Sheldon is a potty mouth and trying to change his ways is not
recommended because it would simply be an exercise in futility for you.
Beets are the work of the Devil.
There is no such thing as Alfredo Sauce.
The Cabal (TINC) enforces the rules heretofore stated. (Didja like
that, Squeaks?)
The annual sacrifice of the virgins is scheduled for April. Born-again
Virgins are welcome to participate.
Damsel is the Head Trollop.
I yam what I yam.
If you don't have a thick skin and can't develop one, leave now and save
yourself grief.
For a price, anyone is welcome. Payable to me.
Civilized disagreement is welcome. There's no need to demonstrate your
ignorance with nasty name-calling.
OT at the beginning of a subject line means it's off topic (and should
probably be posted somewhere else).
Once you've posted here, expect a ton of spam in your mailbox;
rec.food.cooking is a popular group.
Margaret Suran is a nice woman but she drinks a lot.
Terry Pulliam Burd has a rapier wit.
The Bobs are good guys, all of them.
Jim Lattie likes my brownies.
If you can killfile with AOL, learn how and save yourself annoyance at
the idiots.
Most of us are full of [censored]. Some are more eager to show it than
others.
Don't mistake this group for "family." We're not your family.
I've got a great and easy recipe for Peanut Brittle.
Don't post anything political. There are other groups for that.
My kids are smarter than yours.
I think that covers most of it.
Welcome to the fray, Missy. You may email me privately through my
website for my address for the fees and dues.

-Barb Schaller
Mother Superior
--
http://www.jamlady.eboard.com, updated 12-11-05 - Good Food, Good Friends

nancree said:

Hi, again, Missy,
Here is the address for RFC:

http://groups.google.com/group/rec.food.cooking

I think you can get to RFC just by posting to this group, as you
already have with your first question. I've been on RFC for years,
and don't know anything about members or non-member
Nancree

That's because there is no such thing, Nancree.

TINC
Jill

In article <[email hidden]>,

Mark Thorson said:

Quoted post said:

Before diving in and creating havoc, I thought it best to inquire
about the ng rules/FAQ's. I'm not sure how formal this group is,
or how open the group is to new members. Advice?

I just checked the RFC membership list, and you aren't
a registered user. Non-members can view the traffic
on RFC, but you shouldn't post anything. I can understand
why you don't want to register -- some people are
uncomfortable giving out their Safeway membership card
number -- but them's the rules! You could always get
an extra membership card and use that one for registering,
but that's not really nice. Hope this helps :-)

Thorson, did your mother slap you when you were a kid? She should have.
LOL! Poor Missy's going to believe you -- it appears that Nancree does
and offers counsel. Shame on you. :-)
--
http://www.jamlady.eboard.com, updated 12-11-05 - Good Food, Good Friends

Melba's Jammin said:

Pirohy are triangular and don't you forget it.
-Barb Schaller
Mother Superior

really?
cuz i just had some that were semi-circular.
weird that.

--
..:Heather:.
www.velvet-c.com

Melba's Jammin said:

Gladly, Missy. And a hearty welcome to you, too.
The Registration Fee is $250, payable to me.
Just because there are so many off-topic posts here doesn't mean it's a
good thing to do.
The Initiation Fee is $750, payable to me.

....'course, fer a sixpack and a Hostess Berry Pie, I'll run
interference point out the scammers. 😉

nb

On Sun, 11 Dec 2005 21:58:52 -0600, notbob <[email hidden]>
replied:

Quoted message said:

Melba's Jammin said:

Gladly, Missy. And a hearty welcome to you, too.
The Registration Fee is $250, payable to me.
Just because there are so many off-topic posts here doesn't
mean it's a good thing to do. The Initiation Fee is $750,
payable to me.

...'course, fer a sixpack and a Hostess Berry Pie, I'll run
interference point out the scammers. 😉

The CABAL will serve your heads on silver platters for poaching
the company pond like this!

Amateurs.

The Ranger

Jill said:
"That's because there is no such thing, Nancree

My point, exactly , Jill.

In article <[email hidden]>,

notbob said:

Melba's Jammin said:

Gladly, Missy. And a hearty welcome to you, too.
The Registration Fee is $250, payable to me.
Just because there are so many off-topic posts here doesn't mean it's a
good thing to do.
The Initiation Fee is $750, payable to me.

...'course, fer a sixpack and a Hostess Berry Pie, I'll run
interference point out the scammers. 😉

nb

Butt out, Bub, and getcher own show! "-)
--
http://www.jamlady.eboard.com, updated 12-11-05 - Good Food, Good Friends

The Ranger <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

The CABAL will serve your heads on silver platters for poaching
the company pond like this!

Amateurs.

The Ranger

TINC

Rhonda Anderson
Cranebrook, NSW, Australia

Heather said:

Quoted message said:

Pirohy are triangular and don't you forget it.
-Barb Schaller
Mother Superior

really?
cuz i just had some that were semi-circular.
weird that.

I have some semi-circular THINGS in my freezer. If not for that shape,
they'd qualify as potato-filled pirohy.

When I get home from work, I think I'll deep-fry them and have them with an
avocado-honey-lemon-mustard dipping sauce. And I'll eat them with
chopsticks.

Bob

"nancree" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Hi, mhrust--Welcome to the group. We cover all sorts of things, mostly
about cooking. We also get into OT (off topic) subjects, which we
label "OT" in the header. Lots of friendly repartee, (and some not so
friendly, but ignore that.) We like to ask and answer questions about
cooking, and related subjects, so come along and enjoy.
Regards,
Nancree

I agree! Welcome!
pandora

Quoted message said:

Quoted message said:

Hello. I found this group a long time ago and saved it, as it appears
to have some great food conversations. Although, rarely could I find a
food conversation I wouldn't enjoy 😉

Before diving in and creating havoc, I thought it best to inquire about
the ng rules/FAQ's. I'm not sure how formal this group is, or how open
the group is to new members. Advice?

Missy in Indiana

Welcome Missy in IN. 🙂 Didn't you used to post to a.i.parenting?
This group is *way* more laid back than the infertility groups. Hang
around, check us out and post!
-L.
(in Portland, Oregon)