A beef recipe

"Bob M" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In honor of Nanner, here's a recipe I really enjoyed:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26998,00.html

No, I will not copy it here, as that is a violation of copyright law.
This is an excellent meal and fun to make. However, it's very expensive
(the meat I bought was $68!). Also, I made the salt crust on a very humid
day, and the crust was very moist. Consequently, when cooked, the crust
stuck to the pan and the pan had to be thrown away. It's supposed to get
hard so that when you cut into the meat, the crust just comes apart whole
(well, in two parts anyway).

Argh, I thought I had seen every AB episode. Now I'm going to have to go
out and find this one. 🙂
Sounds kind of like his salt dome idea for the Red Snapper he made.

Just from reading the recipe, though, it doesn't look like you'd eat the
crust anyway? Isn't it pretty salty and just to act as a cooking vessel?

Thanks for the recipe,
Mark

"Bob M" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In honor of Nanner, here's a recipe I really enjoyed:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26998,00.html

No, I will not copy it here, as that is a violation of copyright law.
This is an excellent meal and fun to make. However, it's very expensive
(the meat I bought was $68!). Also, I made the salt crust on a very humid
day, and the crust was very moist. Consequently, when cooked, the crust
stuck to the pan and the pan had to be thrown away. It's supposed to get
hard so that when you cut into the meat, the crust just comes apart whole
(well, in two parts anyway).

--
Bob in CT

looks interesting, thanks for posting the link. I have seen the beef for
good prices at the warehouse stores like BJs and Costco.

Bob M said:

In honor of Nanner, here's a recipe I really enjoyed:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26998,00.html

Quoted message said:

No, I will not copy it here, as that is a violation of copyright law.

Quoted message said:

This is an excellent meal and fun to make. However, it's very

expensive

Quoted message said:

(the meat I bought was $68!). Also, I made the salt crust on a very

humid

Quoted message said:

day, and the crust was very moist. Consequently, when cooked, the

crust

Quoted message said:

stuck to the pan and the pan had to be thrown away. It's supposed to

get

Quoted message said:

hard so that when you cut into the meat, the crust just comes apart

whole

Quoted message said:

(well, in two parts anyway).

--
Bob in CT

How did you enjoy the dough made from 5 cups of flour called for in the
recipe?

warehouse said:

Bob M said:

In honor of Nanner, here's a recipe I really enjoyed:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26998,00.html

Quoted message said:

No, I will not copy it here, as that is a violation of copyright law.

Quoted message said:

This is an excellent meal and fun to make. However, it's very

expensive

Quoted message said:

(the meat I bought was $68!). Also, I made the salt crust on a very

humid

Quoted message said:

day, and the crust was very moist. Consequently, when cooked, the

crust

Quoted message said:

stuck to the pan and the pan had to be thrown away. It's supposed to

get

Quoted message said:

hard so that when you cut into the meat, the crust just comes apart

whole

Quoted message said:

(well, in two parts anyway).

--
Bob in CT

How did you enjoy the dough made from 5 cups of flour called for in the
recipe?

You don't eat the dough. You throw it away. Moreover, the dough is
inedible from all the salt. The dough is simply a salt transport
mechanism.

--
Bob in CT

Bob M said:

warehouse said:

Bob M said:

In honor of Nanner, here's a recipe I really enjoyed:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26998,00.html

Quoted message said:

No, I will not copy it here, as that is a violation of copyright law.

Quoted message said:

This is an excellent meal and fun to make. However, it's very

expensive

Quoted message said:

(the meat I bought was $68!). Also, I made the salt crust on a very

humid

Quoted message said:

day, and the crust was very moist. Consequently, when cooked, the

crust

Quoted message said:

stuck to the pan and the pan had to be thrown away. It's supposed to

get

Quoted message said:

hard so that when you cut into the meat, the crust just comes apart

whole

Quoted message said:

(well, in two parts anyway).

--
Bob in CT

How did you enjoy the dough made from 5 cups of flour called for in the
recipe?

You don't eat the dough. You throw it away. Moreover, the dough is
inedible from all the salt. The dough is simply a salt transport
mechanism.

With all due respect, how can anyone think that "dough" made with 3 CUPS
of salt would even be close to being edible? That just does not make
sense to me. That is simply inane.

--
Bob in CT

Mark McArthey said:

"Bob M" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In honor of Nanner, here's a recipe I really enjoyed:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26998,00.html

No, I will not copy it here, as that is a violation of copyright law.
This is an excellent meal and fun to make. However, it's very expensive
(the meat I bought was $68!). Also, I made the salt crust on a very
humid
day, and the crust was very moist. Consequently, when cooked, the crust
stuck to the pan and the pan had to be thrown away. It's supposed to
get
hard so that when you cut into the meat, the crust just comes apart
whole
(well, in two parts anyway).

Argh, I thought I had seen every AB episode. Now I'm going to have to go
out and find this one. 🙂
Sounds kind of like his salt dome idea for the Red Snapper he made.

Just from reading the recipe, though, it doesn't look like you'd eat the
crust anyway? Isn't it pretty salty and just to act as a cooking vessel?

Thanks for the recipe,
Mark

Yes, you toss the crust. Have you tried the fish dome version? I've not
yet tried that. When Alton performed this recipe, his crust came out --
after baking -- very hard (I don't think you could eat it even if you
wanted to; disregarding the incredibly high salt content). My crust, I
believe because of the very humid day, came out hard on top but soft in
other places. Nonetheless, you do throw away the crust.

--
Bob in CT

Bob M said:

On Thu, 24 Feb 2005 09:55:31 -0500, Bob M <[email hidden]>

Quoted message said:

Quoted message said:

On 24 Feb 2005 06:44:38 -0800, warehouse <[email hidden]>

Quoted message said:

Quoted message said:

Quoted message said:

Bob M wrote:
> In honor of Nanner, here's a recipe I really enjoyed:
>
>

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26998,00.html

Quoted message said:

Quoted message said:

Quoted message said:

>
> No, I will not copy it here, as that is a violation of copyright

law.

Quoted message said:

Quoted message said:

Quoted message said:

> This is an excellent meal and fun to make. However, it's very
expensive
> (the meat I bought was $68!). Also, I made the salt crust on a

very

Quoted message said:

Quoted message said:

Quoted message said:

humid
> day, and the crust was very moist. Consequently, when cooked,

the

Quoted message said:

Quoted message said:

Quoted message said:

crust
> stuck to the pan and the pan had to be thrown away. It's

supposed to

Quoted message said:

Quoted message said:

Quoted message said:

get
> hard so that when you cut into the meat, the crust just comes

apart

Quoted message said:

Quoted message said:

Quoted message said:

whole
> (well, in two parts anyway).
>
> --
> Bob in CT

How did you enjoy the dough made from 5 cups of flour called for

in the

Quoted message said:

Quoted message said:

Quoted message said:

recipe?

You don't eat the dough. You throw it away. Moreover, the dough

is

Quoted message said:

Quoted message said:

inedible from all the salt. The dough is simply a salt transport
mechanism.

With all due respect, how can anyone think that "dough" made with 3

CUPS

Quoted message said:

of salt would even be close to being edible? That just does not make

Quoted message said:

sense to me. That is simply inane.

--
Bob in CT

Are you finished cogitating your thoughts? Go ahead and take your
time. I'll wait until your finished producing follow-on posts.

warehouse said:

Bob M said:

On Thu, 24 Feb 2005 09:55:31 -0500, Bob M <[email hidden]>

Quoted message said:

Quoted message said:

On 24 Feb 2005 06:44:38 -0800, warehouse <[email hidden]>

Quoted message said:

Quoted message said:

> Bob M wrote:
>> In honor of Nanner, here's a recipe I really enjoyed:
>>
>>
>

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26998,00.html

Quoted message said:

Quoted message said:

>>
>> No, I will not copy it here, as that is a violation of copyright

law.

Quoted message said:

Quoted message said:

>
>> This is an excellent meal and fun to make. However, it's very
> expensive
>> (the meat I bought was $68!). Also, I made the salt crust on a

very

Quoted message said:

Quoted message said:

> humid
>> day, and the crust was very moist. Consequently, when cooked,

the

Quoted message said:

Quoted message said:

> crust
>> stuck to the pan and the pan had to be thrown away. It's

supposed to

Quoted message said:

Quoted message said:

> get
>> hard so that when you cut into the meat, the crust just comes

apart

Quoted message said:

Quoted message said:

> whole
>> (well, in two parts anyway).
>>
>> --
>> Bob in CT
>
> How did you enjoy the dough made from 5 cups of flour called for

in the

Quoted message said:

Quoted message said:

> recipe?
>

You don't eat the dough. You throw it away. Moreover, the dough

is

Quoted message said:

Quoted message said:

inedible from all the salt. The dough is simply a salt transport
mechanism.

With all due respect, how can anyone think that "dough" made with 3

CUPS

Quoted message said:

of salt would even be close to being edible? That just does not make

Quoted message said:

sense to me. That is simply inane.

--
Bob in CT

Are you finished cogitating your thoughts? Go ahead and take your
time. I'll wait until your finished producing follow-on posts.

Come on, you really can't be that stupid to think that one could eat a
"dough" made of about 3/5 salt content. Or could you? Moreover, being
that this is a "low carb" bulletin board, and that I've been low carbing
for over two years now, why on Earth would I post a recipe made with 5
cups of flour where I intend for people to eat the dough?

I'm sorry, but I can't take it here anymore. First, we have idiots like
JC who ostracise every new person through a series of rote put-downs, then
we have all the people who come here asking the same insipid questions day
after day (here's one we haven't seen before: I've been on the diet X
weeks and I've lost Y pounds, and now I haven't lost any weight for Z
days, where X is small, Y is incredibly large, and Z is tiny), and then we
have people like Warehouse who think that every recipe having a hint of
carbs is Evil Incarnate. (And you'll note that the end result of the
recipe I posted is 100% MEAT. And damn good meat, at that.)

Well, I just can't take it anymore. No wonder this BB continually loses
old-timers. We simply get tired of the drivel that's produced here.

--
Bob in CT

Bob M said:

Come on, you really can't be that stupid to think that one could eat a
"dough" made of about 3/5 salt content. Or could you? Moreover, being
that this is a "low carb" bulletin board, and that I've been low carbing
for over two years now, why on Earth would I post a recipe made with 5
cups of flour where I intend for people to eat the dough?

All anyone had to do was read the entire recipe instead of just the list
of ingredients. But, you know, that's probably asking too much of most
people.

Quoted message said:

I'm sorry, but I can't take it here anymore. First, we have idiots like
JC who ostracise every new person through a series of rote put-downs, then
we have all the people who come here asking the same insipid questions day
after day (here's one we haven't seen before: I've been on the diet X
weeks and I've lost Y pounds, and now I haven't lost any weight for Z
days, where X is small, Y is incredibly large, and Z is tiny), and then we
have people like Warehouse who think that every recipe having a hint of
carbs is Evil Incarnate.

People don't know how to think for themselves, Bob. C'mon. You already
knew this. I know you're a good guy and you don't want to believe the
worst, but face it - an alarmingly large number of the people in this
world are as dumb as a box of hair.

Quoted message said:

(And you'll note that the end result of the recipe I posted is 100% MEAT.
And damn good meat, at that.)

It sounds very good, but too labor intensive for me to bother with any
time soon.

Quoted message said:

Well, I just can't take it anymore. No wonder this BB continually loses
old-timers. We simply get tired of the drivel that's produced here.

Welcome to my world.

ps: The chocolate is AMAZING. I will get a thank-you package sent out
to you soon!

Bob M said:

On 24 Feb 2005 07:17:51 -0800, warehouse <[email hidden]>

Quoted message said:

Quoted message said:

Bob M said:

On Thu, 24 Feb 2005 09:55:31 -0500, Bob M

<[email hidden]>

Quoted message said:

Quoted message said:

Quoted message said:

> On 24 Feb 2005 06:44:38 -0800, warehouse

<[email hidden]>

Quoted message said:

Quoted message said:

Quoted message said:

>
>> Bob M wrote:
>>> In honor of Nanner, here's a recipe I really enjoyed:
>>>
>>>
>>

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26998,00.html

Quoted message said:

Quoted message said:

Quoted message said:

>>>
>>> No, I will not copy it here, as that is a violation of

copyright

Quoted message said:

Quoted message said:

law.

Quoted message said:

>>
>>> This is an excellent meal and fun to make. However, it's very
>> expensive
>>> (the meat I bought was $68!). Also, I made the salt crust on

a

Quoted message said:

Quoted message said:

very

Quoted message said:

>> humid
>>> day, and the crust was very moist. Consequently, when cooked,

the

Quoted message said:

>> crust
>>> stuck to the pan and the pan had to be thrown away. It's

supposed to

Quoted message said:

>> get
>>> hard so that when you cut into the meat, the crust just comes

apart

Quoted message said:

>> whole
>>> (well, in two parts anyway).
>>>
>>> --
>>> Bob in CT
>>
>> How did you enjoy the dough made from 5 cups of flour called

for

Quoted message said:

Quoted message said:

in the

Quoted message said:

>> recipe?
>>
>
> You don't eat the dough. You throw it away. Moreover, the

dough

Quoted message said:

Quoted message said:

is

Quoted message said:

> inedible from all the salt. The dough is simply a salt

transport

Quoted message said:

Quoted message said:

Quoted message said:

> mechanism.
>
>

With all due respect, how can anyone think that "dough" made with

3

Quoted message said:

Quoted message said:

CUPS

Quoted message said:

of salt would even be close to being edible? That just does not

make

Quoted message said:

Quoted message said:

Quoted message said:

sense to me. That is simply inane.

--
Bob in CT

Are you finished cogitating your thoughts? Go ahead and take your
time. I'll wait until your finished producing follow-on posts.

Come on, you really can't be that stupid to think that one could eat

a

Quoted message said:

"dough" made of about 3/5 salt content. Or could you? Moreover,

being

Quoted message said:

that this is a "low carb" bulletin board, and that I've been low

carbing

Quoted message said:

for over two years now, why on Earth would I post a recipe made with

5

Quoted message said:

cups of flour where I intend for people to eat the dough?

I'm sorry, but I can't take it here anymore. First, we have idiots

like

Quoted message said:

JC who ostracise every new person through a series of rote put-downs,

then

Quoted message said:

we have all the people who come here asking the same insipid

questions day

Quoted message said:

after day (here's one we haven't seen before: I've been on the diet

X

Quoted message said:

weeks and I've lost Y pounds, and now I haven't lost any weight for Z

Quoted message said:

days, where X is small, Y is incredibly large, and Z is tiny), and

then we

Quoted message said:

have people like Warehouse who think that every recipe having a hint

of

Quoted message said:

carbs is Evil Incarnate. (And you'll note that the end result of the

Quoted message said:

recipe I posted is 100% MEAT. And damn good meat, at that.)

Well, I just can't take it anymore. No wonder this BB continually

loses

Quoted message said:

old-timers. We simply get tired of the drivel that's produced here.

--
Bob in CT

You clearly have some hostility issues that are unresolved. Asking how
you enjoyed your dough is not vaguely reminiscent of implying that that
recipe is Evil Incarnate. You clearly have not savored my
mother-in-law's recipes to gain a full appreciation of that extreme.

Tia has some medicine you should consume. Don't worry, Carmen says its
safe. Then we can all just sit around the campfire and sing Kumbaya.
Isn't that what you want from asdl-c Bob M/Bob in CT?

Bob M wrote:

:: I'm sorry, but I can't take it here anymore. First, we have idiots

Bro - it's been like this for a long time. Nothing at all is new here.
Again, I think you need a dose of carbs, man! Quick, too. Take it
pure!!!!!!!!!!!!

"I am confused.
Flour crust is not low carb, is it? The recipe calls for 5 cups of all
purpose flour. "

If you bothered to read either the instructions in the recipe that you
yourself posted or many of the previous messages, you'd see that the
crust is used only to contain the meat and salt for baking. It gets
discarded.

I have to agree with Bob M, the newgroup has gone down a lot compared
to what it was a year or two ago.

Quoted message said:

"I am confused.
Flour crust is not low carb, is it? The recipe calls for 5 cups of all
purpose flour. "

If you bothered to read either the instructions in the recipe that you
yourself posted or many of the previous messages, you'd see that the
crust is used only to contain the meat and salt for baking. It gets
discarded.

I have to agree with Bob M, the newgroup has gone down a lot compared
to what it was a year or two ago.

Using the flour only as a cooking vessel can be a hard to grasp concept for some
people. If someone has grown up in places where every scrap of food is to be
treasured and eaten, throwing food out is a quite unconceivable idea.

LOL to both posts.

--
Cheri

Roger Zoul wrote in message <[email hidden]>...

Quoted message said:

Bob M wrote:

:: I'm sorry, but I can't take it here anymore. First, we have idiots

Bro - it's been like this for a long time. Nothing at all is new here.
Again, I think you need a dose of carbs, man! Quick, too. Take it
pure!!!!!!!!!!!!

On Thu, 24 Feb 2005 11:22:40 -0500, Roger Zoul wrote in
alt.support.diet.low-carb:

Quoted message said:

Bob M wrote:

:: I'm sorry, but I can't take it here anymore. First, we have idiots

Bro - it's been like this for a long time. Nothing at all is new here.
Again, I think you need a dose of carbs, man! Quick, too. Take it
pure!!!!!!!!!!!!

Or maybe no-carb. Something in the 80-proof range. With an olive, not a
twist.

--
6/2/2003 181/170/here?

"warehouse" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Bob M said:

On 24 Feb 2005 07:17:51 -0800, warehouse <[email hidden]>

Quoted message said:

Quoted message said:

Bob M wrote:
> On Thu, 24 Feb 2005 09:55:31 -0500, Bob M

<[email hidden]>

Quoted message said:

Quoted message said:

wrote:
>
> > On 24 Feb 2005 06:44:38 -0800, warehouse

<[email hidden]>

Quoted message said:

Quoted message said:

wrote:
> >
> >> Bob M wrote:
> >>> In honor of Nanner, here's a recipe I really enjoyed:
> >>>
> >>>
> >>

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26998,00.html

Quoted message said:

Quoted message said:

> >>>
> >>> No, I will not copy it here, as that is a violation of

copyright

Quoted message said:

Quoted message said:

law.
> >>
> >>> This is an excellent meal and fun to make. However, it's very
> >> expensive
> >>> (the meat I bought was $68!). Also, I made the salt crust on

a

Quoted message said:

Quoted message said:

very
> >> humid
> >>> day, and the crust was very moist. Consequently, when cooked,
the
> >> crust
> >>> stuck to the pan and the pan had to be thrown away. It's
supposed to
> >> get
> >>> hard so that when you cut into the meat, the crust just comes
apart
> >> whole
> >>> (well, in two parts anyway).
> >>>
> >>> --
> >>> Bob in CT
> >>
> >> How did you enjoy the dough made from 5 cups of flour called

for

Quoted message said:

Quoted message said:

in the
> >> recipe?
> >>
> >
> > You don't eat the dough. You throw it away. Moreover, the

dough

Quoted message said:

Quoted message said:

is
> > inedible from all the salt. The dough is simply a salt

transport

Quoted message said:

Quoted message said:

> > mechanism.
> >
> >
>
> With all due respect, how can anyone think that "dough" made with

3

Quoted message said:

Quoted message said:

CUPS
> of salt would even be close to being edible? That just does not

make

Quoted message said:

Quoted message said:

> sense to me. That is simply inane.
>
> --
> Bob in CT

Are you finished cogitating your thoughts? Go ahead and take your
time. I'll wait until your finished producing follow-on posts.

Come on, you really can't be that stupid to think that one could eat

a

Quoted message said:

"dough" made of about 3/5 salt content. Or could you? Moreover,

being

Quoted message said:

that this is a "low carb" bulletin board, and that I've been low

carbing

Quoted message said:

for over two years now, why on Earth would I post a recipe made with

5

Quoted message said:

cups of flour where I intend for people to eat the dough?

I'm sorry, but I can't take it here anymore. First, we have idiots

like

Quoted message said:

JC who ostracise every new person through a series of rote put-downs,

then

Quoted message said:

we have all the people who come here asking the same insipid

questions day

Quoted message said:

after day (here's one we haven't seen before: I've been on the diet

X

Quoted message said:

weeks and I've lost Y pounds, and now I haven't lost any weight for Z

Quoted message said:

days, where X is small, Y is incredibly large, and Z is tiny), and

then we

Quoted message said:

have people like Warehouse who think that every recipe having a hint

of

Quoted message said:

carbs is Evil Incarnate. (And you'll note that the end result of the

Quoted message said:

recipe I posted is 100% MEAT. And damn good meat, at that.)

Well, I just can't take it anymore. No wonder this BB continually

loses

Quoted message said:

old-timers. We simply get tired of the drivel that's produced here.

--
Bob in CT

You clearly have some hostility issues that are unresolved. Asking how
you enjoyed your dough is not vaguely reminiscent of implying that that
recipe is Evil Incarnate. You clearly have not savored my
mother-in-law's recipes to gain a full appreciation of that extreme.

Tia has some medicine you should consume. Don't worry, Carmen says its
safe. Then we can all just sit around the campfire and sing Kumbaya.
Isn't that what you want from asdl-c Bob M/Bob in CT?

yay i got mentioned!...

--
_____________________________
This be Tia's SIG!!! YAY!

tia said:

"warehouse" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Bob M said:

On 24 Feb 2005 07:17:51 -0800, warehouse <[email hidden]>

Quoted message said:

>
> Bob M wrote:
>> On Thu, 24 Feb 2005 09:55:31 -0500, Bob M

<[email hidden]>

Quoted message said:

> wrote:
>>
>> > On 24 Feb 2005 06:44:38 -0800, warehouse

<[email hidden]>

Quoted message said:

> wrote:
>> >
>> >> Bob M wrote:
>> >>> In honor of Nanner, here's a recipe I really enjoyed:
>> >>>
>> >>>
>> >>
>

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26998,00.html

Quoted message said:

Quoted message said:

Quoted message said:

>> >>>
>> >>> No, I will not copy it here, as that is a violation of

copyright

Quoted message said:

> law.
>> >>
>> >>> This is an excellent meal and fun to make. However, it's

very

Quoted message said:

Quoted message said:

Quoted message said:

>> >> expensive
>> >>> (the meat I bought was $68!). Also, I made the salt crust

on

Quoted message said:

Quoted message said:

a

Quoted message said:

> very
>> >> humid
>> >>> day, and the crust was very moist. Consequently, when

cooked,

Quoted message said:

Quoted message said:

Quoted message said:

> the
>> >> crust
>> >>> stuck to the pan and the pan had to be thrown away. It's
> supposed to
>> >> get
>> >>> hard so that when you cut into the meat, the crust just

comes

Quoted message said:

Quoted message said:

Quoted message said:

> apart
>> >> whole
>> >>> (well, in two parts anyway).
>> >>>
>> >>> --
>> >>> Bob in CT
>> >>
>> >> How did you enjoy the dough made from 5 cups of flour called

for

Quoted message said:

> in the
>> >> recipe?
>> >>
>> >
>> > You don't eat the dough. You throw it away. Moreover, the

dough

Quoted message said:

> is
>> > inedible from all the salt. The dough is simply a salt

transport

Quoted message said:

>> > mechanism.
>> >
>> >
>>
>> With all due respect, how can anyone think that "dough" made

with

Quoted message said:

Quoted message said:

3

Quoted message said:

> CUPS
>> of salt would even be close to being edible? That just does

not

Quoted message said:

Quoted message said:

make

Quoted message said:

>
>> sense to me. That is simply inane.
>>
>> --
>> Bob in CT
>
>
> Are you finished cogitating your thoughts? Go ahead and take

your

Quoted message said:

Quoted message said:

Quoted message said:

> time. I'll wait until your finished producing follow-on posts.
>

Come on, you really can't be that stupid to think that one could

eat

Quoted message said:

Quoted message said:

a

Quoted message said:

"dough" made of about 3/5 salt content. Or could you? Moreover,

being

Quoted message said:

that this is a "low carb" bulletin board, and that I've been low

carbing

Quoted message said:

for over two years now, why on Earth would I post a recipe made

with

Quoted message said:

Quoted message said:

5

Quoted message said:

cups of flour where I intend for people to eat the dough?

I'm sorry, but I can't take it here anymore. First, we have

idiots

Quoted message said:

Quoted message said:

like

Quoted message said:

JC who ostracise every new person through a series of rote

put-downs,

Quoted message said:

Quoted message said:

then

Quoted message said:

we have all the people who come here asking the same insipid

questions day

Quoted message said:

after day (here's one we haven't seen before: I've been on the

diet

Quoted message said:

Quoted message said:

X

Quoted message said:

weeks and I've lost Y pounds, and now I haven't lost any weight

for Z

Quoted message said:

Quoted message said:

Quoted message said:

days, where X is small, Y is incredibly large, and Z is tiny), and

then we

Quoted message said:

have people like Warehouse who think that every recipe having a

hint

Quoted message said:

Quoted message said:

of

Quoted message said:

carbs is Evil Incarnate. (And you'll note that the end result of

the

Quoted message said:

Quoted message said:

Quoted message said:

recipe I posted is 100% MEAT. And damn good meat, at that.)

Well, I just can't take it anymore. No wonder this BB continually

loses

Quoted message said:

old-timers. We simply get tired of the drivel that's produced

here.

Quoted message said:

Quoted message said:

Quoted message said:

--
Bob in CT

You clearly have some hostility issues that are unresolved. Asking

how

Quoted message said:

Quoted message said:

you enjoyed your dough is not vaguely reminiscent of implying that

that

Quoted message said:

Quoted message said:

recipe is Evil Incarnate. You clearly have not savored my
mother-in-law's recipes to gain a full appreciation of that

extreme.

Quoted message said:

Quoted message said:

Tia has some medicine you should consume. Don't worry, Carmen says

its

Quoted message said:

Quoted message said:

safe. Then we can all just sit around the campfire and sing

Kumbaya.

Quoted message said:

Quoted message said:

Isn't that what you want from asdl-c Bob M/Bob in CT?

yay i got mentioned!...

--
_____________________________
This be Tia's SIG!!! YAY!

Off your bender I see. Still starving yourself?

"warehouse" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

tia said:

"warehouse" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Bob M wrote:
> On 24 Feb 2005 07:17:51 -0800, warehouse <[email hidden]>
wrote:
>
> >
> > Bob M wrote:
> >> On Thu, 24 Feb 2005 09:55:31 -0500, Bob M
<[email hidden]>
> > wrote:
> >>
> >> > On 24 Feb 2005 06:44:38 -0800, warehouse
<[email hidden]>
> > wrote:
> >> >
> >> >> Bob M wrote:
> >> >>> In honor of Nanner, here's a recipe I really enjoyed:
> >> >>>
> >> >>>
> >> >>
> >

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26998,00.html

Quoted message said:

Quoted message said:

> >> >>>
> >> >>> No, I will not copy it here, as that is a violation of
copyright
> > law.
> >> >>
> >> >>> This is an excellent meal and fun to make. However, it's

very

Quoted message said:

Quoted message said:

> >> >> expensive
> >> >>> (the meat I bought was $68!). Also, I made the salt crust

on

Quoted message said:

Quoted message said:

a
> > very
> >> >> humid
> >> >>> day, and the crust was very moist. Consequently, when

cooked,

Quoted message said:

Quoted message said:

> > the
> >> >> crust
> >> >>> stuck to the pan and the pan had to be thrown away. It's
> > supposed to
> >> >> get
> >> >>> hard so that when you cut into the meat, the crust just

comes

Quoted message said:

Quoted message said:

> > apart
> >> >> whole
> >> >>> (well, in two parts anyway).
> >> >>>
> >> >>> --
> >> >>> Bob in CT
> >> >>
> >> >> How did you enjoy the dough made from 5 cups of flour called
for
> > in the
> >> >> recipe?
> >> >>
> >> >
> >> > You don't eat the dough. You throw it away. Moreover, the
dough
> > is
> >> > inedible from all the salt. The dough is simply a salt
transport
> >> > mechanism.
> >> >
> >> >
> >>
> >> With all due respect, how can anyone think that "dough" made

with

Quoted message said:

Quoted message said:

3
> > CUPS
> >> of salt would even be close to being edible? That just does

not

Quoted message said:

Quoted message said:

make
> >
> >> sense to me. That is simply inane.
> >>
> >> --
> >> Bob in CT
> >
> >
> > Are you finished cogitating your thoughts? Go ahead and take

your

Quoted message said:

Quoted message said:

> > time. I'll wait until your finished producing follow-on posts.
> >
>
> Come on, you really can't be that stupid to think that one could

eat

Quoted message said:

Quoted message said:

a
> "dough" made of about 3/5 salt content. Or could you? Moreover,
being
> that this is a "low carb" bulletin board, and that I've been low
carbing
> for over two years now, why on Earth would I post a recipe made

with

Quoted message said:

Quoted message said:

5
> cups of flour where I intend for people to eat the dough?
>
> I'm sorry, but I can't take it here anymore. First, we have

idiots

Quoted message said:

Quoted message said:

like
> JC who ostracise every new person through a series of rote

put-downs,

Quoted message said:

Quoted message said:

then
> we have all the people who come here asking the same insipid
questions day
> after day (here's one we haven't seen before: I've been on the

diet

Quoted message said:

Quoted message said:

X
> weeks and I've lost Y pounds, and now I haven't lost any weight

for Z

Quoted message said:

Quoted message said:

> days, where X is small, Y is incredibly large, and Z is tiny), and
then we
> have people like Warehouse who think that every recipe having a

hint

Quoted message said:

Quoted message said:

of
> carbs is Evil Incarnate. (And you'll note that the end result of

the

Quoted message said:

Quoted message said:

> recipe I posted is 100% MEAT. And damn good meat, at that.)
>
> Well, I just can't take it anymore. No wonder this BB continually
loses
> old-timers. We simply get tired of the drivel that's produced

here.

Quoted message said:

Quoted message said:

>
> --
> Bob in CT

You clearly have some hostility issues that are unresolved. Asking

how

Quoted message said:

Quoted message said:

you enjoyed your dough is not vaguely reminiscent of implying that

that

Quoted message said:

Quoted message said:

recipe is Evil Incarnate. You clearly have not savored my
mother-in-law's recipes to gain a full appreciation of that

extreme.

Quoted message said:

Quoted message said:

Tia has some medicine you should consume. Don't worry, Carmen says

its

Quoted message said:

Quoted message said:

safe. Then we can all just sit around the campfire and sing

Kumbaya.

Quoted message said:

Quoted message said:

Isn't that what you want from asdl-c Bob M/Bob in CT?

yay i got mentioned!...

--
_____________________________
This be Tia's SIG!!! YAY!

Off your bender I see. Still starving yourself?

heh, no. blasted myself right out of ketosis too. time to start back into
induction again heh. oh well.

--
_____________________________
This be Tia's SIG!!! YAY!

On Mon, 28 Feb 2005 04:37:52 GMT, "tia" <[email hidden]>

Quoted message said:

"warehouse" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

tia said:

"warehouse" <[email hidden]> wrote in message
news:[email hidden]...
>
> Bob M wrote:
>> On 24 Feb 2005 07:17:51 -0800, warehouse <[email hidden]>
> wrote:
>>
>> >
>> > Bob M wrote:
>> >> On Thu, 24 Feb 2005 09:55:31 -0500, Bob M
> <[email hidden]>
>> > wrote:
>> >>
>> >> > On 24 Feb 2005 06:44:38 -0800, warehouse
> <[email hidden]>
>> > wrote:
>> >> >
>> >> >> Bob M wrote:
>> >> >>> In honor of Nanner, here's a recipe I really enjoyed:
>> >> >>>
>> >> >>>
>> >> >>
>> >
>

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26998,00.html

Quoted message said:

>> >> >>>
>> >> >>> No, I will not copy it here, as that is a violation of
> copyright
>> > law.
>> >> >>
>> >> >>> This is an excellent meal and fun to make. However, it's

very

Quoted message said:

>> >> >> expensive
>> >> >>> (the meat I bought was $68!). Also, I made the salt crust

on

Quoted message said:

> a
>> > very
>> >> >> humid
>> >> >>> day, and the crust was very moist. Consequently, when

cooked,

Quoted message said:

>> > the
>> >> >> crust
>> >> >>> stuck to the pan and the pan had to be thrown away. It's
>> > supposed to
>> >> >> get
>> >> >>> hard so that when you cut into the meat, the crust just

comes

Quoted message said:

>> > apart
>> >> >> whole
>> >> >>> (well, in two parts anyway).
>> >> >>>
>> >> >>> --
>> >> >>> Bob in CT
>> >> >>
>> >> >> How did you enjoy the dough made from 5 cups of flour called
> for
>> > in the
>> >> >> recipe?
>> >> >>
>> >> >
>> >> > You don't eat the dough. You throw it away. Moreover, the
> dough
>> > is
>> >> > inedible from all the salt. The dough is simply a salt
> transport
>> >> > mechanism.
>> >> >
>> >> >
>> >>
>> >> With all due respect, how can anyone think that "dough" made

with

Quoted message said:

> 3
>> > CUPS
>> >> of salt would even be close to being edible? That just does

not

Quoted message said:

> make
>> >
>> >> sense to me. That is simply inane.
>> >>
>> >> --
>> >> Bob in CT
>> >
>> >
>> > Are you finished cogitating your thoughts? Go ahead and take

your

Quoted message said:

>> > time. I'll wait until your finished producing follow-on posts.
>> >
>>
>> Come on, you really can't be that stupid to think that one could

eat

Quoted message said:

> a
>> "dough" made of about 3/5 salt content. Or could you? Moreover,
> being
>> that this is a "low carb" bulletin board, and that I've been low
> carbing
>> for over two years now, why on Earth would I post a recipe made

with

Quoted message said:

> 5
>> cups of flour where I intend for people to eat the dough?
>>
>> I'm sorry, but I can't take it here anymore. First, we have

idiots

Quoted message said:

> like
>> JC who ostracise every new person through a series of rote

put-downs,

Quoted message said:

> then
>> we have all the people who come here asking the same insipid
> questions day
>> after day (here's one we haven't seen before: I've been on the

diet

Quoted message said:

> X
>> weeks and I've lost Y pounds, and now I haven't lost any weight

for Z

Quoted message said:

>
>> days, where X is small, Y is incredibly large, and Z is tiny), and
> then we
>> have people like Warehouse who think that every recipe having a

hint

Quoted message said:

> of
>> carbs is Evil Incarnate. (And you'll note that the end result of

the

Quoted message said:

>
>> recipe I posted is 100% MEAT. And damn good meat, at that.)
>>
>> Well, I just can't take it anymore. No wonder this BB continually
> loses
>> old-timers. We simply get tired of the drivel that's produced

here.

Quoted message said:

>>
>> --
>> Bob in CT
>
> You clearly have some hostility issues that are unresolved. Asking

how

Quoted message said:

> you enjoyed your dough is not vaguely reminiscent of implying that

that

Quoted message said:

> recipe is Evil Incarnate. You clearly have not savored my
> mother-in-law's recipes to gain a full appreciation of that

extreme.

Quoted message said:

>
> Tia has some medicine you should consume. Don't worry, Carmen says

its

Quoted message said:

> safe. Then we can all just sit around the campfire and sing

Kumbaya.

Quoted message said:

> Isn't that what you want from asdl-c Bob M/Bob in CT?
>

yay i got mentioned!...

--
_____________________________
This be Tia's SIG!!! YAY!

Off your bender I see. Still starving yourself?

heh, no. blasted myself right out of ketosis too. time to start back into
induction again heh. oh well.

You ate your husband's get-fat-quick-high-carb food didn't you?