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#1
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rec.pets.cats.anecdotes scheduled for sporge flood
Sporge flooding of rec.pets.cats.anecdotes will commence in a few hours.
This will render rec.pets.cats.anecdotes useless. For an example, see Sci.Crypt. Supernews filters out this sporgery spam. Get a better Usenet experience. Sign up for our risk-free trial today! https://www.supernews.com/signup -- How did Murad confine the status beyond the compulsory deadline? |
#2
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rec.pets.cats.anecdotes scheduled for sporge flood
wrote in message
... Sporge flooding of rec.pets.cats.anecdotes will commence in a few hours. This will render rec.pets.cats.anecdotes useless. For an example, see Sci.Crypt. Supernews filters out this sporgery spam. Get a better Usenet experience. Sign up for our risk-free trial today! This is being spammed all over the place (well, with the newsgroup changed as appropriate). Its got nothing to do with Supernews. It seems to have something to do with sci.crypt - so if you do post a recipe please be careful as to the newsgroup line. Just hitting 'reply' will send your post off to sci.crypt rather than RPCA. Yowie |
#3
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rec.pets.cats.anecdotes scheduled for sporge flood
On Aug 9, 12:45 am, "Yowie" wrote:
wrote in message ... Sporge flooding of rec.pets.cats.anecdotes will commence in a few hours. This will render rec.pets.cats.anecdotes useless. For an example, see Sci.Crypt. Supernews filters out this sporgery spam. Get a better Usenet experience. Sign up for our risk-free trial today! This is being spammed all over the place (well, with the newsgroup changed as appropriate). Its got nothing to do with Supernews. It seems to have something to do with sci.crypt - so if you do post a recipe please be careful as to the newsgroup line. Just hitting 'reply' will send your post off to sci.crypt rather than RPCA. Yowie In other words, other newsgroups will have threads whose replies are redirected to RPCA? I envision a bunch of plonked threads, if that's the case. Thanks for the head's up. Donna, Captain, and Stanley. |
#4
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Vichissoise (or potato leek soup) (WAS: rec.pets.cats.anecdotes scheduled for sporge flood)
Yowie wrote:
wrote in message ... Sporge flooding of rec.pets.cats.anecdotes will commence in a few hours. This will render rec.pets.cats.anecdotes useless. For an example, see Sci.Crypt. Supernews filters out this sporgery spam. Get a better Usenet experience. Sign up for our risk-free trial today! This is being spammed all over the place (well, with the newsgroup changed as appropriate). Its got nothing to do with Supernews. It seems to have something to do with sci.crypt - so if you do post a recipe please be careful as to the newsgroup line. Just hitting 'reply' will send your post off to sci.crypt rather than RPCA. Yowie This the season for Vichyssoise - a chilled potato and leek soup which originated in the U.S. in 1917 but has a french name because the chef who created it was born in Vichy, France (or so the legend goes). Actually, I prefer my potato-leek soup (and prefer it hot, regardless of the outside temp) so you're going to get that recipe instead Call it Vichyssoise if you serve it cold; call it potato-leek soup if you serve it hot. (My original recipe calls for serving it hot in toasted sourdough bread bowls.) 2 large white potatoes, peeled and diced 2 large leeks, washed well and thinly sliced. Finely chop the green parts. 4 c. chicken broth or stock 1/2 tsp. salt 1/4 tsp. pepper 1/4-1/2 c. heavy cream (I use half & half most of the time) dash grated nutmeg 1 Tbs. dried parsley for garnish (optional) In a large pot, combine the potatoes, leeks, chicken broth and salt & pepper (to taste, really). Bring to a boil. Reduce heat to low; cover and simmer 15-20 minutes or until the vegetables are tender. Strain the soup into a large mixing bowl or another pan. Blend the potatoes and leeks with about 1/4 broth until smooth (I use my stick blender for this). Return blended mixture to pan with remaining liquid. Stir in cream and nutmeg and heat through. Spoon into prepared bread bowls. Sprinkle with parsley to garnish. Serves 4 Jill |
#5
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Vichissoise (or potato leek soup) (WAS: rec.pets.cats.anecdotes scheduled for sporge flood)
"jmcquown" wrote in message ... Yowie wrote: wrote in message ... Sporge flooding of rec.pets.cats.anecdotes will commence in a few hours. This will render rec.pets.cats.anecdotes useless. For an example, see Sci.Crypt. Supernews filters out this sporgery spam. Get a better Usenet experience. Sign up for our risk-free trial today! This is being spammed all over the place (well, with the newsgroup changed as appropriate). Its got nothing to do with Supernews. It seems to have something to do with sci.crypt - so if you do post a recipe please be careful as to the newsgroup line. Just hitting 'reply' will send your post off to sci.crypt rather than RPCA. Yowie This the season for Vichyssoise - a chilled potato and leek soup which originated in the U.S. in 1917 but has a french name because the chef who created it was born in Vichy, France (or so the legend goes). Actually, I prefer my potato-leek soup (and prefer it hot, regardless of the outside temp) so you're going to get that recipe instead Call it Vichyssoise if you serve it cold; call it potato-leek soup if you serve it hot. (My original recipe calls for serving it hot in toasted sourdough bread bowls.) 2 large white potatoes, peeled and diced 2 large leeks, washed well and thinly sliced. Finely chop the green parts. 4 c. chicken broth or stock 1/2 tsp. salt 1/4 tsp. pepper 1/4-1/2 c. heavy cream (I use half & half most of the time) dash grated nutmeg 1 Tbs. dried parsley for garnish (optional) In a large pot, combine the potatoes, leeks, chicken broth and salt & pepper (to taste, really). Bring to a boil. Reduce heat to low; cover and simmer 15-20 minutes or until the vegetables are tender. Strain the soup into a large mixing bowl or another pan. Blend the potatoes and leeks with about 1/4 broth until smooth (I use my stick blender for this). Return blended mixture to pan with remaining liquid. Stir in cream and nutmeg and heat through. Spoon into prepared bread bowls. Sprinkle with parsley to garnish. Serves 4 Jill Dee-lishus! |
#6
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Vichissoise (or potato leek soup) (WAS: rec.pets.cats.anecdotes scheduled for sporge flood)
Kreisleriana wrote:
"jmcquown" wrote in message ... Yowie wrote: wrote in message ... Sporge flooding of rec.pets.cats.anecdotes will commence in a few hours. This will render rec.pets.cats.anecdotes useless. For an example, see Sci.Crypt. Supernews filters out this sporgery spam. Get a better Usenet experience. Sign up for our risk-free trial today! This is being spammed all over the place (well, with the newsgroup recipe please be careful as to the newsgroup line. Just hitting 'reply' will send your post off to sci.crypt rather than RPCA. This the season for Vichyssoise - a chilled potato and leek soup which originated in the U.S. in 1917 but has a french name because the chef who created it was born in Vichy, France (or so the legend goes). Actually, I prefer my potato-leek soup (and prefer it hot, regardless of the outside temp) so you're going to get that recipe instead Call it Vichyssoise if you serve it cold; call it potato-leek soup if you serve it hot. (My original recipe calls for serving it hot in toasted sourdough bread bowls.) Dee-lishus! You bet yur bippy! Another of my signature dishes. Too bad I have no ambition to be a professional chef Nor to compete on Hell's Kitchen! Jill |
#7
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rec.pets.cats.anecdotes scheduled for sporge flood
Yowie wrote: wrote in message ... Sporge flooding of rec.pets.cats.anecdotes will commence in a few hours. This will render rec.pets.cats.anecdotes useless. For an example, see Sci.Crypt. Supernews filters out this sporgery spam. Get a better Usenet experience. Sign up for our risk-free trial today! This is being spammed all over the place (well, with the newsgroup changed as appropriate). Its got nothing to do with Supernews. It seems to have something to do with sci.crypt - so if you do post a recipe please be careful as to the newsgroup line. Just hitting 'reply' will send your post off to sci.crypt rather than RPCA. Am I the only one here who is looking forward to school starting again, so the adolescents with nothing better to do but create internet nuisances will depart (until the next school holidays)? |
#8
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Vichissoise (or potato leek soup) (WAS: rec.pets.cats.anecdotes scheduled for sporge flood)
"jmcquown" wrote in message
... Kreisleriana wrote: "jmcquown" wrote in message ... Yowie wrote: wrote in message ... Sporge flooding of rec.pets.cats.anecdotes will commence in a few hours. This will render rec.pets.cats.anecdotes useless. For an example, see Sci.Crypt. Supernews filters out this sporgery spam. Get a better Usenet experience. Sign up for our risk-free trial today! This is being spammed all over the place (well, with the newsgroup recipe please be careful as to the newsgroup line. Just hitting 'reply' will send your post off to sci.crypt rather than RPCA. This the season for Vichyssoise - a chilled potato and leek soup which originated in the U.S. in 1917 but has a french name because the chef who created it was born in Vichy, France (or so the legend goes). Actually, I prefer my potato-leek soup (and prefer it hot, regardless of the outside temp) so you're going to get that recipe instead Call it Vichyssoise if you serve it cold; call it potato-leek soup if you serve it hot. (My original recipe calls for serving it hot in toasted sourdough bread bowls.) Dee-lishus! You bet yur bippy! Another of my signature dishes. Too bad I have no ambition to be a professional chef Nor to compete on Hell's Kitchen! Jill I think you'd have to be a *very* ambitious masochist to compete on that show. ;-) Your soup sounds delicious! I've never been able to get my mind around the idea of cold soup, so I'd definitely want it hot. Joy |
#9
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rec.pets.cats.anecdotes scheduled for sporge flood
Yowie wrote:
so if you do post a recipe please be careful as to the newsgroup line. It's mushroom season, and this is a good year for forest mushrooms. The shops are full of chanterelles, especially. Mmmm! This is is a very simple dish I made the other day: Zucchini au gratin 1 large zucchini/marrow (make sure it's fresh - it has to be hard as a rock - or it will taste bitter) ½ litre chanterelles olive oil 1 large onion salt, pepper Parmesan or other strong cheese Trim the ends off the zucchini/marrow and cut it in half lengthwise. With a spoon, scoop out the innards and chop the pulp. Sprinkle with salt and set aside. Sprinkle some salt on the halves and set aside to 'weep'. Chop the chanterelles roughly. Put them in a dry, hot frying pan. Let them cook in their own juices until the pan is almost dry, then add the chopped zucchini pulp and cook until the pan is almost dry again. Add oil and the chopped onion. Cook until the onion is soft. Add salt and pepper. While the filling is cooking, pre-bake the zucchini halves for 5 minutes in the oven at 200 C. Take them out, scoop the filling into the halves, sprinkle cheese on top, and gratinate for 15 minutes or until the cheese has melted. Serve with new potatoes and a salad. When I make this in the winter, I have to use factory-grown mushrooms, and to spice it up, I add some chili powder to the filling. But these fresh chanterelles are so mild in taste, I don't want to spoil them with too many spices. -- Marina, Miranda and Caliban. In loving memory of Frank and Nikki. |
#10
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rec.pets.cats.anecdotes scheduled for sporge flood
EvelynVogtGamble(Divamanque) wrote:
Am I the only one here who is looking forward to school starting again, so the adolescents with nothing better to do but create internet nuisances will depart (until the next school holidays)? You are *definitely* not the only one. Remember, pre-computer days, when summer break meant you went outside and *did* something? If it's hot outside, maybe swim in the neighbor's pool? If no pool available, run through a sprinkler or simply douse your friends with water filled balloons! As a teenager, I'd go to a movie matinee with a girlfriend and eat popcorn and jujubees. Then we'd walk around the shopping mall, trying on some new clothes. Maybe play some pinball or fooseball or video games at the arcade. Buy some cheap slices of cardboard pizza and a big fat pretzel, or some chocolates at the candy store. I also took great pleasure in simply kicking back and reading a book that wasn't on an assigned reading list (I still do.) Disrupting newsgroups wasn't on my list of "things to do this summer". Jill |
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