Meat loaf and archiving

Mash said:

X-No-Archive: yes
Actually I used to spend hours on the computer typing in recipes that
were family favorites.

<snip>

And with google, you can find your favourite recipes, print them out,
get the print spattered and throw it out, all faster than pulling out 4
cookbooks trying to remember the name of the dish and which book it
might be in.
blacksalt

Quoted message said:

Mash' said:

I've asked for no archiving because I found too many of my recipes,
without attribution, all over the net. Granted not all were "my"
recipes but they were recipes I tried and took the time to share. Some
were "my" recipes which I freely share. I just like to get credit once
in awhile.

The attributions became a non-issue to me when I lost all of my personal
recipes. I'm so thankful that I did mass recipe postings while sitting up
all night with insomnia. And that they were archived. I'm gradually
re-acquiring them.

We post recipes to share with others. It's cool when they associate the
recipes with you, but so what if they don't? Are you writing a cookbook?

Carol
--
Coming at you live, from beautiful Lake Woebegon

Damsel in dis Dress said:

Mash' said:

I've asked for no archiving because I found too many of my recipes,
without attribution, all over the net. Granted not all were "my"
recipes but they were recipes I tried and took the time to share.

Some

Quoted message said:

Quoted message said:

were "my" recipes which I freely share. I just like to get credit

once

Quoted message said:

Quoted message said:

in awhile.

[snip]
We post recipes to share with others. It's cool when they associate

the

Quoted message said:

recipes with you, but so what if they don't? [snip]

Quoted message said:

Carol

Agreed. The possessive attitude is especially odd if the recipes
weren't original.

Google also allows you to remove your own individual posts from the
archive after the fact, so long as you are posting from the same addy
as the post you're removing. -aem

X-No-Archive: yes
Actually I used to spend hours on the computer typing in recipes that
were family favorites. It takes time and effort to do so. And it's just
plain courteous to credit the poster. Also, I like to remember my
friends by the recipes they shared. Since joining again I've already
posted a few favorite recipes because this group is about cooking. And
I can remember when recipes were posted here, along with chat, and a
bit of fun. Just ask about speaking Elbonian...

Mary

Mash said:

X-No-Archive: yes
Actually I used to spend hours on the computer typing in recipes that
were family favorites. It takes time and effort to do so. And it's
just plain courteous to credit the poster.

Yes, that's fine, nobody disagrees, but not everyone is courteous
enough or thorough enough to credit the poster. Why is that a big
deal?

Quoted message said:

Also, I like to remember my
friends by the recipes they shared. Since joining again I've already
posted a few favorite recipes because this group is about cooking.
And I can remember when recipes were posted here, along with chat,
and a bit of fun. Just ask about speaking Elbonian...

People still post recipes and still chat and still have fun. Some
still mostly have fun by annoying others. And I remember skipping over
all the terrible Ebonian jokes. What seems odd to me is that you would
feel so hurt about not getting credit years later that you would now
decide to try to shorten the life of your postings. But suit yourself.
As I mentioned, besides using the no-archive function, you can also
remove individual past postings. In both cases, of course, your
deletion does not affect someone else's post where they quoted yours.
-aem

It's not a matter of the past but a matter of the present. I recently
re-joined and I have decided to ask my postings not be archived. That's
all. And no I am not hurt in any way, just decided to not have my
postings archived.

Thanks for being reasonable and fair about this.

Mary

Mary said:

It's not a matter of the past but a matter of the present. I recently
re-joined and I have decided to ask my postings not be archived. That's
all. And no I am not hurt in any way, just decided to not have my
postings archived.

Thanks for being reasonable and fair about this.

Well...your postings won't be archived by GOOGLE. But there's nothing
preventing any of us from reading your posts and saving them, only to put
them forth as our own creations on web sites or on this very newsgroup. If
you really want to keep them private, then it's the height of folly to put
them on the Internet at all, even though Usenet's user population is
dwindling.

Bob

"then it's the height of folly to put
them on the Internet at all, even though Usenet's user population is
dwindling.

Bob "
-----------------------------
What do you mean, Bob, when you say Usenet is dwindling? How do you
know this, and why, and what does it mean? Just curious--don't mean
to sound rude.
Thanks, Nancree

nancree said:

"then it's the height of folly to put
them on the Internet at all, even though Usenet's user population is
dwindling.

Bob "
-----------------------------
What do you mean, Bob, when you say Usenet is dwindling? How do you
know this, and why, and what does it mean? Just curious--don't mean
to sound rude.
Thanks, Nancree

How are people SUPPOSED to hear about Usenet these days? When I first
connected, the newsgroups *were* the Internet. Now it's all about the Web.
Many ISP's no longer even support Usenet. AOL just dropped its support, and
MSN did it a long time ago. The ISP that I use still has a netnews server,
but its bandwidth is ridiculously limited, and if only a dozen people are
using it, nobody else can even connect. What ISP would discontinue a
service which was POPULAR among its subscribers? It's difficult enough to
find an ISP which doesn't force HTML e-mails and HTTP mail servers. I
suspect that a great deal of pressure is also being exerted by the MPAA and
the RIAA, both of whom view the existence of the binary newsgroups as a
threat at least as great as that posed by P2P networks.

Many computer users these days don't even know that Usenet *exists.* I've
got a good friend who's been using the Internet for close to ten years, but
she didn't know that any such phenomenon as Usenet existed: She was
subscribed first to Earthlink and then to Comcast, but nobody ever told her
about the newsgroups -- and she's EDUCATED! (She's a psychiatrist.)

Bob

Mash said:

I've asked for no archiving because I found too many of my recipes,
without attribution, all over the net. Granted not all were "my"
recipes but they were recipes I tried and took the time to share. Some
were "my" recipes which I freely share. I just like to get credit once
in awhile.

Any way, I have to go cook some Basamati rice to go with our slow
cooked beef and peppers. Will be back later.

have a great day!

Mary

But it does not work if one person responds to your message/recipe and
quotes the whole message. And we know that not everyone snips
messages before responding.

--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

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

Quoted message said:

X-No-Archive: yes
I started a new thread so this doesn't end up in the woodworking group.
I am new to using Google as a Usenet reader so please have a little
patience with me.

You do know that other websites collect google posts and post them on their
site right? there really is no such thing as X-No-Archive: yes but for
goggle. If your that worried, keep them to yourself.

Also about getting credit for your recipes .. no one is going to say "This
recipe is by Mary Smith" at the dinner table. If your lucky they will say
"I found it on the Internet"

The Cook said:

I've asked for no archiving because I found too many of my recipes,
without attribution.

Your recipes... you're kidding... you have no recipes, *no one does*...
the only recipes one can take individual credit for are those [censored]
CONCOCTIONS that no one else wants to be associated with... so if there
are any recipes attributed to just you be well assured that they are
*[censored]*! There's good reason that recipes can't be copyrighted...
there'd be a better chance of copyrighting mental masturbation.

Sheldon

The Cook said:

I've asked for no archiving because I found too many of my recipes,
without attribution.

Your recipes... you're kidding... you have no recipes, *no one does*...
the only recipes one can take individual credit for are those [censored]
CONCOCTIONS that no one else wants to be associated with... so if there
are any recipes attributed to just you be well assured that they are
*[censored]*! There's good reason that recipes can't be copyrighted...
there'd be a better chance of copyrighting mental masturbation.

Sheldon

Sheldon me old mate, you really stuffed up this one. "The Cook" made
a perfectly sensible comment re no archiving and you seem to be
blaming him/her/it for something the *previous* poster said.

You need to take more care with your attributions, mate.

In article <[email hidden]>,

Sheldon said:

The Cook said:

I've asked for no archiving because I found too many of my recipes,
without attribution.

Your recipes... you're kidding... you have no recipes, *no one does*...
the only recipes one can take individual credit for are those [censored]
CONCOCTIONS that no one else wants to be associated with... so if there
are any recipes attributed to just you be well assured that they are
*[censored]*! There's good reason that recipes can't be copyrighted...
there'd be a better chance of copyrighting mental masturbation.

Cheers, Phred.

--
[email hidden]

Sheldon me old mate, you really stuffed up this one. "The Cook" made
a perfectly sensible comment re no archiving and you seem to be
blaming him/her/it for something the *previous* poster said.

You need to take more care with your attributions, mate.

In article <[email hidden]>,

Sheldon said:

The Cook said:

I've asked for no archiving because I found too many of my recipes,
without attribution.

Your recipes... you're kidding... you have no recipes, *no one does*...
the only recipes one can take individual credit for are those [censored]
CONCOCTIONS that no one else wants to be associated with... so if there
are any recipes attributed to just you be well assured that they are
*[censored]*! There's good reason that recipes can't be copyrighted...
there'd be a better chance of copyrighting mental masturbation.

Cheers, Phred.

--
[email hidden]

Sheldon' said:

Your recipes... you're kidding... you have no recipes, *no one does*...
the only recipes one can take individual credit for are those [censored]
CONCOCTIONS that no one else wants to be associated with...

Here's my original recipe for [censored]. 🙂

* Exported from MasterCook *

Damsel's Dilled Potato Salad

Recipe By 😄amsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : potatoes salads/dressings
side dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 medium russet potatoes -- diced
4 large eggs -- hard cooked
1 cup mayonnaise
1 tablespoon prepared mustard
3 tablespoon dill pickle juice -- *
1/2 cup dill pickles -- minced
1/2 teaspoon dill weed
1/2 teaspoon onion powder
1 salt and pepper -- to taste

* If red potatoes are used, reduce pickle juice to 2 tbsp.

1. Hard cook the eggs; chill, remove shells, and cut in half. Remove yolks
and dice the whites. Set aside
2. Cook potatoes in water until desired tenderness. Drain; rinse under
cold, running water to stop the cooking process.
3. While potatoes are cooking, combine mashed egg yolks with remaining
ingredients.
4. Combine chilled potatoes and the sauce mixture. Add egg whites.
5. Refrigerate for several hours or overnight, to allow flavors to blend.
6. Check for moisture. If too dry, add more pickle juice or milk until
desired consistency is achieved.
7. Sprinkle paprika on top just prior to serving, if desired.

VARIATIONS:
- Use dill pickle relish instead of chopped pickles.
- Use fresh minced onions in place of onion powder.
- Add finely chopped celery for crunchiness.
- Add a dash of tabasco sauce for a little extra zing.

- - - - - - - - - - - - - - - - - - -

Per serving: 2349 Calories (kcal); 206g Total Fat; (74% calories from fat);
38g Protein; 117g Carbohydrate; 825mg Cholesterol; 6955mg Sodium
Food Exchanges: 7 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0
Fruit; 17 1/2 Fat; 0 Other Carbohydrates
--
Coming at you live, from beautiful Lake Woebegon

Sheldon' said:

Your recipes... you're kidding... you have no recipes, *no one does*...
the only recipes one can take individual credit for are those [censored]
CONCOCTIONS that no one else wants to be associated with...

Here's my original recipe for [censored]. 🙂

* Exported from MasterCook *

Damsel's Dilled Potato Salad

Recipe By 😄amsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : potatoes salads/dressings
side dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 medium russet potatoes -- diced
4 large eggs -- hard cooked
1 cup mayonnaise
1 tablespoon prepared mustard
3 tablespoon dill pickle juice -- *
1/2 cup dill pickles -- minced
1/2 teaspoon dill weed
1/2 teaspoon onion powder
1 salt and pepper -- to taste

* If red potatoes are used, reduce pickle juice to 2 tbsp.

1. Hard cook the eggs; chill, remove shells, and cut in half. Remove yolks
and dice the whites. Set aside
2. Cook potatoes in water until desired tenderness. Drain; rinse under
cold, running water to stop the cooking process.
3. While potatoes are cooking, combine mashed egg yolks with remaining
ingredients.
4. Combine chilled potatoes and the sauce mixture. Add egg whites.
5. Refrigerate for several hours or overnight, to allow flavors to blend.
6. Check for moisture. If too dry, add more pickle juice or milk until
desired consistency is achieved.
7. Sprinkle paprika on top just prior to serving, if desired.

VARIATIONS:
- Use dill pickle relish instead of chopped pickles.
- Use fresh minced onions in place of onion powder.
- Add finely chopped celery for crunchiness.
- Add a dash of tabasco sauce for a little extra zing.

- - - - - - - - - - - - - - - - - - -

Per serving: 2349 Calories (kcal); 206g Total Fat; (74% calories from fat);
38g Protein; 117g Carbohydrate; 825mg Cholesterol; 6955mg Sodium
Food Exchanges: 7 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0
Fruit; 17 1/2 Fat; 0 Other Carbohydrates
--
Coming at you live, from beautiful Lake Woebegon

X-No-Archive: yes
Well I didn't mean to start a flame war here. I've been off Usenet for
a few years but I guess I came back in style. :>

Sheldon, my dear acquaintance we shared a few e-mails when you were on
AOL perhaps you still are, and I do hope you remember that I was smile
and I tried to get along with everyone. And I have created a few
recipes in my day, perhaps not as many as some, but I have do have a
few in my files.

Mary

The Cook said:

Mash said:

I've asked for no archiving because I found too many of my recipes,
without attribution, all over the net. Granted not all were "my"

snippage...

X-No-Archive: yes
Well I didn't mean to start a flame war here. I've been off Usenet for
a few years but I guess I came back in style. :>

Sheldon, my dear acquaintance we shared a few e-mails when you were on
AOL perhaps you still are, and I do hope you remember that I was smile
and I tried to get along with everyone. And I have created a few
recipes in my day, perhaps not as many as some, but I have do have a
few in my files.

Mary

The Cook said:

Mash said:

I've asked for no archiving because I found too many of my recipes,
without attribution, all over the net. Granted not all were "my"

snippage...