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rec.pets.cats.anecdotes scheduled for sporge flood



 
 
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  #1  
Old August 9th 07, 02:02 AM posted to rec.pets.cats.anecdotes
[email protected]
external usenet poster
 
Posts: 1
Default 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  
Old August 9th 07, 05:45 AM posted to rec.pets.cats.anecdotes
Yowie
external usenet poster
 
Posts: 3,225
Default 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  
Old August 9th 07, 10:41 AM posted to rec.pets.cats.anecdotes
Gabey8[_2_]
external usenet poster
 
Posts: 136
Default 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  
Old August 9th 07, 10:58 AM posted to rec.pets.cats.anecdotes
jmcquown
external usenet poster
 
Posts: 3,482
Default 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  
Old August 9th 07, 12:25 PM posted to rec.pets.cats.anecdotes
Kreisleriana[_2_]
external usenet poster
 
Posts: 1,327
Default 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  
Old August 9th 07, 06:05 PM posted to rec.pets.cats.anecdotes
jmcquown
external usenet poster
 
Posts: 3,482
Default 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  
Old August 9th 07, 07:26 PM posted to rec.pets.cats.anecdotes
EvelynVogtGamble(Divamanque)
external usenet poster
 
Posts: 3,802
Default 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  
Old August 9th 07, 08:22 PM posted to rec.pets.cats.anecdotes
Joy
external usenet poster
 
Posts: 514
Default 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  
Old August 9th 07, 08:29 PM posted to rec.pets.cats.anecdotes
Marina
external usenet poster
 
Posts: 7,152
Default 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)
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  
Old August 9th 07, 09:47 PM posted to rec.pets.cats.anecdotes
jmcquown
external usenet poster
 
Posts: 3,482
Default 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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