This bread machine walked...

Gregory Morrow said:

A google search shows all of 121 posts on this froup for [censored], the
first being last month (Sept. 16 to be exact).

"Bob Terwilliger" used to be "Bob." If I wanted to search further, I could,
but I don't see why I should expend any more effort to educate you. Here's
a tip for you, though: Search by e-mail address rather than by handle.

Your
Pal

Pal Benko said:

Gregory Morrow said:

A google search shows all of 121 posts on this froup for [censored], the
first being last month (Sept. 16 to be exact).

"Bob Terwilliger" used to be "Bob." If I wanted to search further, I

could,

Quoted message said:

but I don't see why I should expend any more effort to educate you.

Here's

Quoted message said:

a tip for you, though: Search by e-mail address rather than by handle.

I don't believe you, there are and have been lots of "Bobs" on this froup
over the years. And he gave hisself away in his comment about me, I've been
posting for years under my real name or an easy - to - parse variation
thereof. I talk plenty about food and those who don't read me have had me
killfiled for ages...it's not news to anybody.

Just so you know it's pretty obvious that anyone who continually changes
their name/posting handle to mask their identities is just a troll - and
that includes [censored] "Terwilligger" or whatever handle de plume he is posting
under at a particular time.

So your "explanation" here doesn't cut it - I'd guess that about the only
thing you can "cut" is a big smelly fart.

--
Best
Greg

Gregory Morrow said:

I don't believe you, there are and have been lots of "Bobs" on this froup
over the years. And he gave hisself away in his comment about me, I've
been posting for years under my real name or an easy - to - parse
variation
thereof. I talk plenty about food and those who don't read me have had me
killfiled for ages...it's not news to anybody.

How many of those "Bobs" have "virtualgoth" as their e-mail handle?

Quoted message said:

Just so you know it's pretty obvious that anyone who continually changes
their name/posting handle to mask their identities is just a troll - and
that includes [censored] "Terwilligger" or whatever handle de plume he is
posting under at a particular time.

So your "explanation" here doesn't cut it - I'd guess that about the only
thing you can "cut" is a big smelly fart.

Yes, I see your interest in my intestinal gas. Like calls to like, I
suppose.

Your
Pal

Pal Benko said:

Gregory Morrow said:

I don't believe you, there are and have been lots of "Bobs" on this

froup

Quoted message said:

Quoted message said:

over the years. And he gave hisself away in his comment about me, I've
been posting for years under my real name or an easy - to - parse
variation
thereof. I talk plenty about food and those who don't read me have had

me

Quoted message said:

Quoted message said:

killfiled for ages...it's not news to anybody.

How many of those "Bobs" have "virtualgoth" as their e-mail handle?

I don't care about anyone's "e-mail handle"...

Quoted message said:

Quoted message said:

Just so you know it's pretty obvious that anyone who continually changes
their name/posting handle to mask their identities is just a troll - and
that includes [censored] "Terwilligger" or whatever handle de plume he is
posting under at a particular time.

So your "explanation" here doesn't cut it - I'd guess that about the

only

Quoted message said:

Quoted message said:

thing you can "cut" is a big smelly fart.

Yes, I see your interest in my intestinal gas. Like calls to like, I
suppose.

I'm sure that with your command of flatulence the US is guaranteed of low
natural gas rates this winter...

--
Best
Greg

Pal Benko said:

How many of those "Bobs" have "virtualgoth" as their e-mail handle?

I don't think Google can search by e-mail handle; it would have to appear in
the text of the message. Out of curiosity, I just tracked down my first
post to rfc. It was July 21, 1990, with a recipe for chocolate mousse pie.

Quoted message said:

Quoted message said:

So your "explanation" here doesn't cut it - I'd guess that about the only
thing you can "cut" is a big smelly fart.

Yes, I see your interest in my intestinal gas. Like calls to like, I
suppose.

Big smelly farts? I see Greg is steering the conversation away from cooking
and into *his* area of expertise.

Bob

Gregory Morrow said:

I don't care about anyone's "e-mail handle"...

Ah...I think if we substitute the word "understand" for "care," the truth
begins to emerge...

Quoted message said:

I'm sure that with your command of flatulence the US is guaranteed of low
natural gas rates this winter...

Meaning that you CAN'T command your flatulence? You must be great fun at the
bathhouse!

Your
Pal

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

Quoted message said:

On 24 Oct 2005 12:00:38 -0700, "aem" <[email hidden]> connected
the dots and wrote:

~
~maxine in ri wrote:
~> no, not into a bar, but off the counter last night, taking the dish
~> drainer with it, along with the dishes and glassware. Not a fun
thing
~> to wake up to, and DH blamed the cat. I've lifted that thing, and
no
~> way the cat could have done it.
~>
~If not the cat, then perhaps the machine, unbalanced, moving itself
~during its mixing cycle. If not the machine, then it must have been
a
~poltergeist phenomenon. Is there a pre-pubescent female in the
house?
~ -aem

Maybe wet counter. I've got the same recipe in there this evening,
and it's been smooth as silk, no going for a stroll or anything.

Ours walks sometimes too. Took its first steps at a mere 2 months.

Shaun aRe

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

<snip>

Quoted message said:

Also might also want to check that the counter is leveled correctly...
in fact kitchen counters are supposed to slope back ever so slightly so
liquids don't run off onto the floor.

Sheldon

Good point - I sometimes forget - when we redid the kitchen after the earthquake
I had a 4" piece of oak put in to line the tile forming a lip on the top. The
boarder extends up over the tile by 3/8" (more or less). That way spills are
trapped and cleaning is a breeze.

Dimitri

maxine in ri said:

"[censored] Terwilliger" <realasshole@die_spammer.biz> wrote:

~Can you put the bread machine in the sink.

~[censored]

Nah. This crew is constantly using it. It's behaving itself tonight,
so maybe I just shouldn't use the timer feature. Altho it is lovely
to come into a kitchen smelling of fresh-baked breads.

Place your ABM in the kitchen sink and you can come home to the aroma
of fresh-burned house.

Sheldon

On Tue, 25 Oct 2005 01:43:04 GMT, RoR <[email hidden]>
connected the dots and wrote:

~ On 24 Oct 2005 09:15:30 -0700, "maxine in ri"
<[email hidden]> wrote:
~
~>no, not into a bar, but off the counter last night, taking the dish
~>drainer with it, along with the dishes and glassware. Not a fun
thing
~>to wake up to, and DH blamed the cat. I've lifted that thing, and
no
~>way the cat could have done it.
~>
~>Will try to make the rye bread this afternoon, so it is done before
~>bedtime.
~>
~>maxine in ri
~
~As I am soon to buy a bread machine, which one do you have? Would
you buy this one again?

I doubt you could find one again. It's a Pillsbury that I picked up
at a yardsale with 7 books for $3. I've gotten about a year's use out
of it, maybe 100 loaves, and now the thing is in pieces since my DH is
an engineer and thought he could "improve" the "turny-turny thing."

I must have married him for his looks....;-)

BTW, the bread came out more compact than the whole wheat loaves, but
this recipe calls for less vital gluten than the ones in the booklet
that came with the machine, and rye flour is known for being low on
the stuff. But very tasty, goes well with tuna.

maxine in ri

The recipe? Dark Pumpernickel from The Bread Machine Cookbook by DR
German

For a 1 lb loaf:

2/3 c water
4 teaspoons vegetable oil
2 T molasses
1 T cocoa powder
2 tsp brown sugar
2/3 tsp instant coffee granules
2/3 tsp salt
1-1/4 tsp caraway seeds
1/2 cup rye flour
1/2 cup whole wheat flour
1 cup bread flour
1 tsp yeast

Everything doubles for a 2 lb loaf, except for the yeast, which goes
to 2-1/2 tsp. I had no bread flour, so used 1 cup each of the other
two, and added 4 T of gluten.

maxine in ri