One for Snipe, this: crosspost u.r.g/a.2.e.s.b.t.2t.lt.cl

Carer brought the shopping home: I'd got shallots on the list and my
first reaction to the bag of bulbs was: "They're pickling On!ons, not
shallots!

On!on-shaped to a 't' - round and dumpy, they were On!on-shaped, not the
long, sometimes slightly curved clumped pointy things *I* call 'shallots'.

But, from Wicked Pædia:

"The shallot is a botanical variety (a cultivar) of the onion. Until
2010, the (French red) shallot was classified as a separate species,
Allium ascalonicum. The taxon was synonymized with Allium cepa (the
common onion) in 2010, as the difference was too small to justify a
separate species.

As part of the onion genus Allium, its close relatives include garlic,
scallions, leeks, chives, and the Chinese onion."

To me, the shallot has a distinctive growth-pattern reminiscent of
garlic bulbs, without the sheath of dead outside layers which embrace
'El Spanielbreath'.

Show me a plot of those and I think "Shallots" not "Onions".

I don't know the criteria for separating species, but IMO the French
Shallot is sufficiently different in shape, growth pattern, flavour and
appearance to justify separation from Allium cepa.

Puts me in mind of the taxonomical stir in the classification of many
fungi - they seem to leap not only in specific name but often from genus
to genus - qv Rhodocybe gemina...

Does the team think some taxonomists are trying to make a name for
themselves? The field of mycology is littered with specific names
attended by asides indicating the 'authority' of the namer.

Comments solicited.

--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.

On 02/10/2023 19:59, RustyHinge wrote:
> One for Snipe, this: crosspost u.r.g/a.2.e.s.b.t.2t.lt.cl
>
> Carer brought the shopping home: I'd got shallots on the list and my
> first reaction to the bag of bulbs was: "They're pickling On!ons, not
> shallots!
>
> On!on-shaped to a 't' - round and dumpy, they were On!on-shaped, not the
> long, sometimes slightly curved clumped pointy things *I* call 'shallots'.
>
> But, from Wicked Pædia:
>
> "The shallot is a botanical variety (a cultivar) of the onion. Until
> 2010, the (French red) shallot was classified as a separate species,
> Allium ascalonicum. The taxon was synonymized with Allium cepa (the
> common onion) in 2010, as the difference was too small to justify a
> separate species.
>
> As part of the onion genus Allium, its close relatives include garlic,
> scallions, leeks, chives, and the Chinese onion."
>
> To me, the shallot has a distinctive growth-pattern reminiscent of
> garlic bulbs, without the sheath of dead outside layers which embrace
> 'El Spanielbreath'.
>
> Show me a plot of those and I think "Shallots" not "Onions".
>
> I don't know the criteria for separating species, but IMO the French
> Shallot is sufficiently different in shape, growth pattern, flavour and
> appearance to justify separation from Allium cepa.
>
> Puts me in mind of the taxonomical stir in the classification of many
> fungi - they seem to leap not only in specific name but often from genus
> to genus - qv Rhodocybe gemina...
>
> Does the team think some taxonomists are trying to make a name for
> themselves? The field of mycology is littered with specific names
> attended by asides indicating the 'authority' of the namer.
>
> Comments solicited.
>
>
I used to work in a place that sold such things. I think we did have the
occasional batch of shallots that were round and dumpy like onions. I
certainly remember some big onions that were all stretched out like
shallots. I suspect the whole family are a bit unpredictable in
appearance and what you get depends how fussy about appearance they get
in the receiving warehouse.

RustyHinge <rusty.hinge@foobar.girolle.co.uk> wrote:

> One for Snipe, this: crosspost u.r.g/a.2.e.s.b.t.2t.lt.cl
>
> Carer brought the shopping home: I'd got shallots on the list and my
> first reaction to the bag of bulbs was: "They're pickling On!ons, not
> shallots!
>
> On!on-shaped to a 't' - round and dumpy, they were On!on-shaped, not the
> long, sometimes slightly curved clumped pointy things *I* call 'shallots'.
>
> But, from Wicked Pædia:
>
> "The shallot is a botanical variety (a cultivar) of the onion. Until
> 2010, the (French red) shallot was classified as a separate species,
> Allium ascalonicum. The taxon was synonymized with Allium cepa (the
> common onion) in 2010, as the difference was too small to justify a
> separate species.
>
> As part of the onion genus Allium, its close relatives include garlic,
> scallions, leeks, chives, and the Chinese onion."
>
> To me, the shallot has a distinctive growth-pattern reminiscent of
> garlic bulbs, without the sheath of dead outside layers which embrace
> 'El Spanielbreath'.
>
> Show me a plot of those and I think "Shallots" not "Onions".
>
> I don't know the criteria for separating species, but IMO the French
> Shallot is sufficiently different in shape, growth pattern, flavour and
> appearance to justify separation from Allium cepa.
>
> Puts me in mind of the taxonomical stir in the classification of many
> fungi - they seem to leap not only in specific name but often from genus
> to genus - qv Rhodocybe gemina...
>
> Does the team think some taxonomists are trying to make a name for
> themselves? The field of mycology is littered with specific names
> attended by asides indicating the 'authority' of the namer.
>
> Comments solicited.
>

All I can say is that I love all varieties of the On!on family except
for the interloper, garlic [spit], which IMO is the Spawn of Stan.

--
^Ï^. Sn!pe <https://youtu.be/_kqytf31a8E>

My pet rock Gordon just is.

On 03/10/2023 03:32, Sn!pe wrote:
> RustyHinge <rusty.hinge@foobar.girolle.co.uk> wrote:
>
>> One for Snipe, this: crosspost u.r.g/a.2.e.s.b.t.2t.lt.cl
>>
>> Carer brought the shopping home: I'd got shallots on the list and my
>> first reaction to the bag of bulbs was: "They're pickling On!ons, not
>> shallots!
>>
>> On!on-shaped to a 't' - round and dumpy, they were On!on-shaped, not the
>> long, sometimes slightly curved clumped pointy things *I* call 'shallots'.
>>
>> But, from Wicked Pædia:
>>
>> "The shallot is a botanical variety (a cultivar) of the onion. Until
>> 2010, the (French red) shallot was classified as a separate species,
>> Allium ascalonicum. The taxon was synonymized with Allium cepa (the
>> common onion) in 2010, as the difference was too small to justify a
>> separate species.
>>
>> As part of the onion genus Allium, its close relatives include garlic,
>> scallions, leeks, chives, and the Chinese onion."
>>
>> To me, the shallot has a distinctive growth-pattern reminiscent of
>> garlic bulbs, without the sheath of dead outside layers which embrace
>> 'El Spanielbreath'.
>>
>> Show me a plot of those and I think "Shallots" not "Onions".
>>
>> I don't know the criteria for separating species, but IMO the French
>> Shallot is sufficiently different in shape, growth pattern, flavour and
>> appearance to justify separation from Allium cepa.
>>
>> Puts me in mind of the taxonomical stir in the classification of many
>> fungi - they seem to leap not only in specific name but often from genus
>> to genus - qv Rhodocybe gemina...
>>
>> Does the team think some taxonomists are trying to make a name for
>> themselves? The field of mycology is littered with specific names
>> attended by asides indicating the 'authority' of the namer.
>>
>> Comments solicited.
>>
>
> All I can say is that I love all varieties of the On!on family except
> for the interloper, garlic [spit], which IMO is the Spawn of Stan.
>
Whereas, when I was young and foolish the merest wipe of garlic was a
no-no, but I grew vwiser and began to appreciate it in proportions that
would be admired by a Frenchperson or a Spaniard.

Last week I fried a small tear-jerking On!on with some chopped celery
and two small, chopped plump cloves of Garl!c.

Eggs is the spawn of Stan.

--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.

On Tue, 3 Oct 2023 05:16:23 +0100
RustyHinge <rusty.hinge@foobar.girolle.co.uk> wrote:

> On 03/10/2023 03:32, Sn!pe wrote:
> > RustyHinge <rusty.hinge@foobar.girolle.co.uk> wrote:
> >
> >> One for Snipe, this: crosspost u.r.g/a.2.e.s.b.t.2t.lt.cl
> >>
> >> Carer brought the shopping home: I'd got shallots on the list and my
> >> first reaction to the bag of bulbs was: "They're pickling On!ons, not
> >> shallots!
> >>
> >> On!on-shaped to a 't' - round and dumpy, they were On!on-shaped, not the
> >> long, sometimes slightly curved clumped pointy things *I* call 'shallots'.
> >>
> >> But, from Wicked Pædia:
> >>
> >> "The shallot is a botanical variety (a cultivar) of the onion. Until
> >> 2010, the (French red) shallot was classified as a separate species,
> >> Allium ascalonicum. The taxon was synonymized with Allium cepa (the
> >> common onion) in 2010, as the difference was too small to justify a
> >> separate species.
> >>
> >> As part of the onion genus Allium, its close relatives include garlic,
> >> scallions, leeks, chives, and the Chinese onion."
> >>
> >> To me, the shallot has a distinctive growth-pattern reminiscent of
> >> garlic bulbs, without the sheath of dead outside layers which embrace
> >> 'El Spanielbreath'.
> >>
> >> Show me a plot of those and I think "Shallots" not "Onions".
> >>
> >> I don't know the criteria for separating species, but IMO the French
> >> Shallot is sufficiently different in shape, growth pattern, flavour and
> >> appearance to justify separation from Allium cepa.
> >>
> >> Puts me in mind of the taxonomical stir in the classification of many
> >> fungi - they seem to leap not only in specific name but often from genus
> >> to genus - qv Rhodocybe gemina...
> >>
> >> Does the team think some taxonomists are trying to make a name for
> >> themselves? The field of mycology is littered with specific names
> >> attended by asides indicating the 'authority' of the namer.
> >>
> >> Comments solicited.
> >>
> >
> > All I can say is that I love all varieties of the On!on family except
> > for the interloper, garlic [spit], which IMO is the Spawn of Stan.
> >
> Whereas, when I was young and foolish the merest wipe of garlic was a
> no-no, but I grew vwiser and began to appreciate it in proportions that
> would be admired by a Frenchperson or a Spaniard.
>
> Last week I fried a small tear-jerking On!on with some chopped celery
> and two small, chopped plump cloves of Garl!c.
>
> Eggs is the spawn of Stan.
>
>
IAWTP

--
Bah, and indeed Humbug.

On 03/10/2023 09:17, Kerr-Mudd, John wrote:
> On Tue, 3 Oct 2023 05:16:23 +0100
> RustyHinge <rusty.hinge@foobar.girolle.co.uk> wrote:
>
>> On 03/10/2023 03:32, Sn!pe wrote:
>>> RustyHinge <rusty.hinge@foobar.girolle.co.uk> wrote:
>>>
>>>> One for Snipe, this: crosspost u.r.g/a.2.e.s.b.t.2t.lt.cl
>>>>
>>>> Carer brought the shopping home: I'd got shallots on the list and my
>>>> first reaction to the bag of bulbs was: "They're pickling On!ons, not
>>>> shallots!
>>>>
>>>> On!on-shaped to a 't' - round and dumpy, they were On!on-shaped, not the
>>>> long, sometimes slightly curved clumped pointy things *I* call 'shallots'.
>>>>
>>>> But, from Wicked Pædia:
>>>>
>>>> "The shallot is a botanical variety (a cultivar) of the onion. Until
>>>> 2010, the (French red) shallot was classified as a separate species,
>>>> Allium ascalonicum. The taxon was synonymized with Allium cepa (the
>>>> common onion) in 2010, as the difference was too small to justify a
>>>> separate species.
>>>>
>>>> As part of the onion genus Allium, its close relatives include garlic,
>>>> scallions, leeks, chives, and the Chinese onion."
>>>>
>>>> To me, the shallot has a distinctive growth-pattern reminiscent of
>>>> garlic bulbs, without the sheath of dead outside layers which embrace
>>>> 'El Spanielbreath'.
>>>>
>>>> Show me a plot of those and I think "Shallots" not "Onions".
>>>>
>>>> I don't know the criteria for separating species, but IMO the French
>>>> Shallot is sufficiently different in shape, growth pattern, flavour and
>>>> appearance to justify separation from Allium cepa.
>>>>
>>>> Puts me in mind of the taxonomical stir in the classification of many
>>>> fungi - they seem to leap not only in specific name but often from genus
>>>> to genus - qv Rhodocybe gemina...
>>>>
>>>> Does the team think some taxonomists are trying to make a name for
>>>> themselves? The field of mycology is littered with specific names
>>>> attended by asides indicating the 'authority' of the namer.
>>>>
>>>> Comments solicited.
>>>>
>>>
>>> All I can say is that I love all varieties of the On!on family except
>>> for the interloper, garlic [spit], which IMO is the Spawn of Stan.
>>>
>> Whereas, when I was young and foolish the merest wipe of garlic was a
>> no-no, but I grew vwiser and began to appreciate it in proportions that
>> would be admired by a Frenchperson or a Spaniard.
>>
>> Last week I fried a small tear-jerking On!on with some chopped celery
>> and two small, chopped plump cloves of Garl!c.
>>
>> Eggs is the spawn of Stan.
>>
>>
> IAWTP
>
WTP?

--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.

On 03/10/2023 05:16, RustyHinge wrote:
>>
> Whereas, when I was young and foolish the merest wipe of garlic was a
> no-no, but I grew vwiser and began to appreciate it in proportions that
> would be admired by a Frenchperson or a Spaniard.
>

If your friends don't like garlic get new friends.

(Possibly after Diat, but I'm not sure!)
> Last week I fried a small tear-jerking On!on with some chopped celery
> and two small, chopped plump cloves of Garl!c.
>
> Eggs is the spawn of Stan.

With you there. My mother tried to wean me on eggs, and I spat them out.
I can tolerate them in cooking in small quantities, but that's about it.

Andy

RustyHinge wrote:
[...]
> Whereas, when I was young and foolish the merest wipe of garlic was a
> no-no, but I grew vwiser and began to appreciate it in proportions
> that would be admired by a Frenchperson or a Spaniard.
>
~~~
"If you’ve never learned how to roast garlic, then you are in for a real
treat. While raw garlic is known for its pungent flavor, once roasted,
this aromatic ingredient mellows out into a wonderfully sweet and
caramelized, soft, buttery ingredient to mix and spread. You might even
find yourself eating it straight from the oven (I won’t blame you!)...."

https://www.alphafoodie.com/how-to-roast-garlic-in-the-oven/
v --
https://www.thefarside.com/

On 03/10/2023 10:59, Vir Campestris wrote:
> On 03/10/2023 05:16, RustyHinge wrote:
>>>
>> Whereas, when I was young and foolish the merest wipe of garlic was a
>> no-no, but I grew vwiser and began to appreciate it in proportions
>> that would be admired by a Frenchperson or a Spaniard.
>>
>
> If your friends don't like garlic get new friends.
>
> (Possibly after Diat, but I'm not sure!)
>> Last week I fried a small tear-jerking On!on with some chopped celery
>> and two small, chopped plump cloves of Garl!c.
>>
>> Eggs is the spawn of Stan.
>
> With you there. My mother tried to wean me on eggs, and I spat them out.
> I can tolerate them in cooking in small quantities, but that's about it.
>
> Andy
Crikey. Eggs is manna from heaven.
Milk however....
--
"When one man dies it's a tragedy. When thousands die it's statistics."

Josef Stalin

vickiebee <prairiedove73505@aol.com> wrote:
> RustyHinge wrote:
> [...]
> > Whereas, when I was young and foolish the merest wipe of garlic was a
> > no-no, but I grew vwiser and began to appreciate it in proportions
> > that would be admired by a Frenchperson or a Spaniard.
> >
> ~~~
> "If you’ve never learned how to roast garlic, then you are in for a real
> treat. While raw garlic is known for its pungent flavor, once roasted,
> this aromatic ingredient mellows out into a wonderfully sweet and
> caramelized, soft, buttery ingredient to mix and spread. You might even
> find yourself eating it straight from the oven (I won’t blame you!)...."
>
Isn't that what one does to garlic most of the time? For example we
have a 'garlic chicken' recipe that is simply chicken pieces baked in
the oven in a tray with some olive oil and pieces of garlic (plus
lemon and maybe some basil). As you say the garlic becomes quite
mellow. This is surely the way garlic works! :-)

--
Chris Green
·

On 03/10/2023 10:59, Vir Campestris wrote:
> On 03/10/2023 05:16, RustyHinge wrote:
>>>
>> Whereas, when I was young and foolish the merest wipe of garlic was a
>> no-no, but I grew vwiser and began to appreciate it in proportions
>> that would be admired by a Frenchperson or a Spaniard.
>>
>
> If your friends don't like garlic get new friends.
>
> (Possibly after Diat, but I'm not sure!)
>> Last week I fried a small tear-jerking On!on with some chopped celery
>> and two small, chopped plump cloves of Garl!c.
>>
>> Eggs is the spawn of Stan.
>
> With you there. My mother tried to wean me on eggs, and I spat them out.
> I can tolerate them in cooking in small quantities, but that's about it.

I can eat say, a batch of pancakes made with 1 egg and be OK. If I'm
greedy and make a batch with two eggs, it's a waste of time, flour,
eggs, milk &c 'cos it all gets regurglekated.

Bald egg, Fri degg, scrambled egg, omeletegg, etc = instant projectile v.

--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.

On 03/10/2023 11:59, vickiebee wrote:
> RustyHinge wrote:
> [...]
>> Whereas, when I was young and foolish the merest wipe of garlic was a
>>  no-no, but I grew vwiser and began to appreciate it in proportions
>> that would be admired by a Frenchperson or a Spaniard.
>>
> ~~~
> "If you’ve never learned how to roast garlic, then you are in for a real
> treat. While raw garlic is known for its pungent flavor, once roasted,
> this aromatic ingredient mellows out into a wonderfully sweet and
> caramelized, soft, buttery ingredient to mix and spread. You might even
> find yourself eating it straight from the oven (I won’t blame you!)...."
>
> https://www.alphafoodie.com/how-to-roast-garlic-in-the-oven/

Hmmm. I'll give it a try - one day...

--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.

On 03/10/2023 12:32, The Natural Philosopher wrote:
> Crikey. Eggs is manna from heaven.
> Milk however....

"One man's cheese is another man's rotten milk" (Niven)

Andy

Chris Green wrote:
> vickiebee <prairiedove73505@aol.com> wrote:
[..]
>>
>> "If you’ve never learned how to roast garlic, then you are in for
>> a real treat. While raw garlic is known for its pungent flavor,
>> once roasted, this aromatic ingredient mellows out into a
>> wonderfully sweet and caramelized, soft, buttery ingredient to mix
>> and spread. You might even find yourself eating it straight from
>> the oven (I won’t blame you!)...."
>>
> Isn't that what one does to garlic most of the time? For example we
> have a 'garlic chicken' recipe that is simply chicken pieces baked
> in the oven in a tray with some olive oil and pieces of garlic (plus
> lemon and maybe some basil). As you say the garlic becomes quite
> mellow. This is surely the way garlic works! :-)
>
~~~
Your garlic chicken recipe sounds good, especially teamed up with lemon
and basil. I cook a lot of oriental stir-fry dishes using raw garlic,
which is usually crushed under the side of a knife. Roasted garlic is so
sweet that I like to make a thin paste of it on toasted bread with Italian
Bolognese.

v - bacon-eating vegetarian in Oklahomastan

--
https://www.thefarside.com/

On 04/10/2023 10:07, vickiebee wrote:
> Chris Green wrote:
>> vickiebee <prairiedove73505@aol.com> wrote:
> [..]
>>>
>>> "If you’ve never learned how to roast garlic, then you are in for
>>> a real treat. While raw garlic is known for its pungent flavor,
>>> once roasted, this aromatic ingredient mellows out into a
>>> wonderfully sweet and caramelized, soft, buttery ingredient to mix
>>> and spread. You might even find yourself eating it straight from
>>> the oven (I won’t blame you!)...."
>>>
>> Isn't that what one does to garlic most of the time?  For example we
>>  have a 'garlic chicken' recipe that is simply chicken pieces baked in
>> the oven in a tray with some olive oil and pieces of garlic (plus
>>  lemon and maybe some basil).  As you say the garlic becomes quite
>> mellow.  This is surely the way garlic works! :-)
>>
> ~~~
> Your garlic chicken recipe sounds good, especially teamed up with lemon
> and basil. I cook a lot of oriental stir-fry dishes using raw garlic,
> which is usually crushed under the side of a knife. Roasted garlic is so
> sweet that I like to make a thin paste of it on toasted bread with Italian
> Bolognese.
>
> v - bacon-eating vegetarian in Oklahomastan

OK OKie. What part of the Bacontree do rashers come from? I want one to
go with my sausage palm.

--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.

On Wed, 4 Oct 2023 10:26:27 +0100
RustyHinge <rusty.hinge@foobar.girolle.co.uk> wrote:

> On 04/10/2023 10:07, vickiebee wrote:

> > v - bacon-eating vegetarian in Oklahomastan
>
> OK OKie. What part of the Bacontree do rashers come from? I want one to
> go with my sausage palm.

I think she's telling porkers.

--
Steve O'Hara-Smith
Odds and Ends at http://www.sohara.org/
Host: Beautiful Theory meet Inconvenient Fact
Obit: Beautiful Theory died today of factual inconsistency

On 04/10/2023 18:19, Ahem A Rivet's Shot wrote:
> On Wed, 4 Oct 2023 10:26:27 +0100
> RustyHinge <rusty.hinge@foobar.girolle.co.uk> wrote:
>
>> On 04/10/2023 10:07, vickiebee wrote:
>
>>> v - bacon-eating vegetarian in Oklahomastan
>>
>> OK OKie. What part of the Bacontree do rashers come from? I want one to
>> go with my sausage palm.
>
> I think she's telling porkers.

Nope. You might goo- er - think so if you've not encountered v. Just
expect the unexpected when you do. But always worth the effort.

<FX waves to v.>

--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.

In message <ufja0l$3aqb$1@dont-email.me>, vickiebee
<prairiedove73505@aol.com> writes
>v - bacon-eating vegetarian in Oklahomastan
>

Ooh, I used to know the British version of one of those.

Waves to V

Adrian
--
To Reply :
replace "bulleid" with "adrian" - all mail to bulleid is rejected
Sorry for the rigmarole, If I want spam, I'll go to the shops
Every time someone says "I don't believe in trolls", another one dies.

RustyHinge wrote:
> On 04/10/2023 10:07, vickiebee wrote:
[..]
>> v - bacon-eating vegetarian in Oklahomastan
>
> OK OKie. What part of the Bacontree do rashers come from? I want one
> to go with my sausage palm.
>
~~~
;D I've heard it all. My true veggie friends keep warning me that bacon
is a gateway meat to Filet Mignon... but they're wrong. I do not hanker
for great hunks of rare beef on my plate. There's just something
seductive about the smell of bacon frying that tantalizes my brain.

v - happy Bacontarian
--
https://www.thefarside.com/

Ahem A Rivet's Shot wrote:
> On Wed, 4 Oct 2023 10:26:27 +0100
> RustyHinge <rusty.hinge@foobar.girolle.co.uk> wrote:
>
>> On 04/10/2023 10:07, vickiebee wrote:
>
>>> v - bacon-eating vegetarian in Oklahomastan
>>
>> OK OKie. What part of the Bacontree do rashers come from? I want one to
>> go with my sausage palm.
>
> I think she's telling porkers.
>
~~~
Hello Irish! You'd certainly be an expert on porkers. ;D
v

--
https://www.thefarside.com/

RustyHinge wrote:
> On 04/10/2023 18:19, Ahem A Rivet's Shot wrote:
>> On Wed, 4 Oct 2023 10:26:27 +0100 RustyHinge
>> <rusty.hinge@foobar.girolle.co.uk> wrote:
>>
>>> On 04/10/2023 10:07, vickiebee wrote:
>>
>>>> v - bacon-eating vegetarian in Oklahomastan
>>>
>>> OK OKie. What part of the Bacontree do rashers come from? I want
>>> one to go with my sausage palm.
>>
>> I think she's telling porkers.
>
> Nope. You might goo- er - think so if you've not encountered v. Just
> expect the unexpected when you do. But always worth the effort.
>
> <FX waves to v.>
>
~~~
Yeahbut you have to wade through a lot of rkgenarbhf penc to get to it.

Thank you Rusty... I think...
v --
https://www.thefarside.com/

Adrian wrote:
> In message <ufja0l$3aqb$1@dont-email.me>, vickiebee
> <prairiedove73505@aol.com> writes
>> v - bacon-eating vegetarian in Oklahomastan
>>
>
>
> Ooh, I used to know the British version of one of those.
>
> Waves to V
>
> Adrian
~~~
Hey Adrian, yes, our numbers are growing! OMG - have you ever tasted
chocolate-covered bacon?
v

--
https://www.thefarside.com/

In message <ufm332$t915$1@dont-email.me>, vickiebee
<prairiedove73505@aol.com> writes
>Hey Adrian, yes, our numbers are growing! OMG - have you ever tasted
>chocolate-covered bacon?

This is probably heresy in these parts, but no. I'm not a bacon fan, I
like the smell, but not the taste. I have a fiend who is the same with
coffee.

Adrian
--
To Reply :
replace "bulleid" with "adrian" - all mail to bulleid is rejected
Sorry for the rigmarole, If I want spam, I'll go to the shops
Every time someone says "I don't believe in trolls", another one dies.

On Thu, 5 Oct 2023 13:21:26 +0100
Adrian <bulleid@ku.gro.lioff> wrote:

> In message <ufm332$t915$1@dont-email.me>, vickiebee
> <prairiedove73505@aol.com> writes
> >Hey Adrian, yes, our numbers are growing! OMG - have you ever tasted
> >chocolate-covered bacon?
>
> This is probably heresy in these parts, but no. I'm not a bacon fan, I
> like the smell, but not the taste. I have a fiend who is the same with
> coffee.
>
>

Personally (and who else can speak for me?), I love the smell of tobacco.
On it's own. Not when set alight.

I can handle coffee in small quantities, but it's rarely as tasty as it
smells.
--
Bah, and indeed Humbug.

vickiebee wrote:
> RustyHinge wrote:
>> On 04/10/2023 18:19, Ahem A Rivet's Shot wrote:
>>> On Wed, 4 Oct 2023 10:26:27 +0100 RustyHinge
>>> <rusty.hinge@foobar.girolle.co.uk> wrote:
>>>
>>>> On 04/10/2023 10:07, vickiebee wrote:
>>>
>>>>> v - bacon-eating vegetarian in Oklahomastan
>>>>
>>>> OK OKie. What part of the Bacontree do rashers come from? I
>>>> want one to go with my sausage palm.
>>>
>>> I think she's telling porkers.
>>
>> Nope. You might goo- er - think so if you've not encountered v.
>> Just expect the unexpected when you do. But always worth the
>> effort.
>>
>> <FX waves to v.>
>>
> ~~~ Yeahbut you have to wade through a lot of rkgenarbhf penc to get
> to it.
>
> Thank you Rusty... I think... v
~~~
Oh my, last night it occurred to me that this didn't sound right. I
meant wade through MY crap before I said anything of note. That's
another problem I have - making myself clear.

v
--
https://www.thefarside.com/