How to make your own cola:
http://www.colawp.com/colas/400/cola467_recipe.html

Interesting ingredients...

-- 
________________________________________

-Nekar Xenos-

Post a reply to this message

On 21/02/2016 04:51 AM, Nekar Xenos wrote:
> How to make your own cola:
> http://www.colawp.com/colas/400/cola467_recipe.html
>
> Interesting ingredients...

Orange, lemon, lime, lavender, cinnamon, coriander and nutmeg? Yeah, 
that's a pretty random combination. I was expecting to see vanilla, but 
I guess cinnamon and nutmeg is similar.

Post a reply to this message

On 2016/02/21 11:34 AM, Orchid Win7 v1 wrote:
> On 21/02/2016 04:51 AM, Nekar Xenos wrote:
>> How to make your own cola:
>> http://www.colawp.com/colas/400/cola467_recipe.html
>>
>> Interesting ingredients...
>
> Orange, lemon, lime, lavender, cinnamon, coriander and nutmeg? Yeah,
> that's a pretty random combination. I was expecting to see vanilla, but
> I guess cinnamon and nutmeg is similar.

And then phosphoric acid.

-- 
________________________________________

-Nekar Xenos-

Post a reply to this message

On 2/21/2016 10:56 AM, Nekar Xenos wrote:
> On 2016/02/21 11:34 AM, Orchid Win7 v1 wrote:
>> On 21/02/2016 04:51 AM, Nekar Xenos wrote:
>>> How to make your own cola:
>>> http://www.colawp.com/colas/400/cola467_recipe.html
>>>
>>> Interesting ingredients...
>>
>> Orange, lemon, lime, lavender, cinnamon, coriander and nutmeg? Yeah,
>> that's a pretty random combination. I was expecting to see vanilla, but
>> I guess cinnamon and nutmeg is similar.
>
> And then phosphoric acid.
>

Yes, that's right.

https://en.wikipedia.org/wiki/Phosphoric_acid#Food_additive

Would you believe the things that are put into food and we put into our 
mouths?

-- 

Regards
     Stephen

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On 21/02/2016 11:39 AM, Stephen wrote:
> On 2/21/2016 10:56 AM, Nekar Xenos wrote:
>> And then phosphoric acid.
>
> Yes, that's right.
>
> https://en.wikipedia.org/wiki/Phosphoric_acid#Food_additive
>
> Would you believe the things that are put into food and we put into our
> mouths?

What's so bad about phosphoric acid?

Nobody's worried about citric acid, and I personally pour acetic acid 
all over my chips...

Post a reply to this message

On 2/21/2016 1:31 PM, Orchid Win7 v1 wrote:
> On 21/02/2016 11:39 AM, Stephen wrote:
>> On 2/21/2016 10:56 AM, Nekar Xenos wrote:
>>> And then phosphoric acid.
>>
>> Yes, that's right.
>>
>> https://en.wikipedia.org/wiki/Phosphoric_acid#Food_additive
>>
>> Would you believe the things that are put into food and we put into our
>> mouths?
>
> What's so bad about phosphoric acid?
>

Not much as far as I can see.
It does associate with phosgene and an acid to boot. :)


> Nobody's worried about citric acid, and I personally pour acetic acid
> all over my chips...

Sprinkling on chemical names is like sprinkling on de-appetiser.

-- 

Regards
     Stephen

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Am 21.02.2016 um 14:31 schrieb Orchid Win7 v1:

> What's so bad about phosphoric acid?
> 
> Nobody's worried about citric acid, and I personally pour acetic acid
> all over my chips...

Other people like to have ethanol in their beverages.

I personally don't. A bit of 3,7-dimethylxanthine is ok though -- after
all I'm neither a cat nor a dog.

Post a reply to this message

On 2016/02/21 04:05 PM, Stephen wrote:
> On 2/21/2016 1:31 PM, Orchid Win7 v1 wrote:
>> On 21/02/2016 11:39 AM, Stephen wrote:
>>> On 2/21/2016 10:56 AM, Nekar Xenos wrote:
>>>> And then phosphoric acid.
>>>
>>> Yes, that's right.
>>>
>>> https://en.wikipedia.org/wiki/Phosphoric_acid#Food_additive
>>>
>>> Would you believe the things that are put into food and we put into our
>>> mouths?
>>
>> What's so bad about phosphoric acid?
>>
>
> Not much as far as I can see.
> It does associate with phosgene and an acid to boot. :)
>

That's what I was thinking. Yet there is phosphoric acid in most of the 
food we eat every day.
Meanwhile the caffeine is the actual danger:
"Caffeine: It's best not to store caffeine in any amount. Caffeine can 
kill people in relatively small doses. The median lethal dose for an 
adult human is around 10 grams, or approximately one third of an ounce. "


-- 
________________________________________

-Nekar Xenos-

Post a reply to this message

On 2/22/2016 3:23 AM, Nekar Xenos wrote:
>>
>
> That's what I was thinking. Yet there is phosphoric acid in most of the
> food we eat every day.
> Meanwhile the caffeine is the actual danger:
> "Caffeine: It's best not to store caffeine in any amount. Caffeine can
> kill people in relatively small doses. The median lethal dose for an
> adult human is around 10 grams, or approximately one third of an ounce. "

You are talking about caffeine supplements, surely?
Caffeine in tea and coffee is measured in milligrams. You would need up 
to a hundred cups to have a 50% chance of dying.

https://en.wikipedia.org/wiki/Caffeine#Overdose

My Lady Caffeine wakens me in the morning. I would not do without her.

-- 

Regards
     Stephen

Post a reply to this message

>> That's what I was thinking. Yet there is phosphoric acid in most of the
>> food we eat every day.
>> Meanwhile the caffeine is the actual danger:
>> "Caffeine: It's best not to store caffeine in any amount. Caffeine can
>> kill people in relatively small doses. The median lethal dose for an
>> adult human is around 10 grams, or approximately one third of an ounce. "
>
> You are talking about caffeine supplements, surely?
> Caffeine in tea and coffee is measured in milligrams. You would need up
> to a hundred cups to have a 50% chance of dying.

If you're making your own cola, it's quite feasible that you have "lying 
around" enough caffeine for at least a 50% chance of dying. A good idea 
to have a rough idea how lethal it is, so you can take precautions (eg 
not store it in a jar next to the sugar and salt...).

We use butanone a lot at work, and everybody treats it like if you get 
one drop in your mouth you will die instantly. I looked it up, the L50 
amount is something like 500 ml. That surprised a lot of people.

Post a reply to this message

On 2/22/2016 11:21 AM, scott wrote:
>>> That's what I was thinking. Yet there is phosphoric acid in most of the
>>> food we eat every day.
>>> Meanwhile the caffeine is the actual danger:
>>> "Caffeine: It's best not to store caffeine in any amount. Caffeine can
>>> kill people in relatively small doses. The median lethal dose for an
>>> adult human is around 10 grams, or approximately one third of an
>>> ounce. "
>>
>> You are talking about caffeine supplements, surely?
>> Caffeine in tea and coffee is measured in milligrams. You would need up
>> to a hundred cups to have a 50% chance of dying.
>
> If you're making your own cola, it's quite feasible that you have "lying
> around" enough caffeine for at least a 50% chance of dying. A good idea
> to have a rough idea how lethal it is, so you can take precautions (eg
> not store it in a jar next to the sugar and salt...).
>

I forgot what the OP was about. You're both right of course.
Cooking up substances at home can be fraught with dangers. It is best 
not to keep the ingredients close at hand.


> We use butanone a lot at work, and everybody treats it like if you get
> one drop in your mouth you will die instantly. I looked it up, the L50
> amount is something like 500 ml. That surprised a lot of people.
>

Better safe than sorry.  :)

-- 

Regards
     Stephen

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On 2016/02/22 11:48 AM, Stephen wrote:
> On 2/22/2016 3:23 AM, Nekar Xenos wrote:
>>>
>>
>> That's what I was thinking. Yet there is phosphoric acid in most of the
>> food we eat every day.
>> Meanwhile the caffeine is the actual danger:
>> "Caffeine: It's best not to store caffeine in any amount. Caffeine can
>> kill people in relatively small doses. The median lethal dose for an
>> adult human is around 10 grams, or approximately one third of an ounce. "
>
> You are talking about caffeine supplements, surely?
> Caffeine in tea and coffee is measured in milligrams. You would need up
> to a hundred cups to have a 50% chance of dying.
>
> https://en.wikipedia.org/wiki/Caffeine#Overdose
>
> My Lady Caffeine wakens me in the morning. I would not do without her.
>

I was talking about pure caffeine used in making the cola.

"Don't yeild to the temptation to create a "Super-Jolt™," adding tons 
and tons of the white stuff to your cola, our you'll be in a world of 
hurt. "

Which was exactly what I wanted to do when I heard you can get pure 
caffeine. Until I read the warnings :p

-- 
________________________________________

-Nekar Xenos-

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On 2/22/2016 4:07 PM, Nekar Xenos wrote:
>
> I was talking about pure caffeine used in making the cola.
>

I might have forgotten that bit, when I replied. </blush

> "Don't yeild to the temptation to create a "Super-Jolt™," adding tons
> and tons of the white stuff to your cola, our you'll be in a world of
> hurt. "
>

I wouldn't think about it myself. Adam's ale for me. ;)


> Which was exactly what I wanted to do when I heard you can get pure
> caffeine. Until I read the warnings :p

Oh! I do not think it would be a nice way to go.
You have to be careful if you are going to eat or drink it.


-- 

Regards
     Stephen

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On 22/02/2016 09:48 AM, Stephen wrote:
> You are talking about caffeine supplements, surely?
> Caffeine in tea and coffee is measured in milligrams. You would need up
> to a hundred cups to have a 50% chance of dying.

Yeah, but the artificially purified 100% caffeine stuff? That'll kill 
ya. ;-)

Not a lot of people seem to know this, but caffeine is actually an 
insecticide. That is why the tea tree manufactures it. To kill insects.

There's a widely-circulated photo on the Internet where they fed spiders 
with different drugs to see what would happen to their webs. And 
caffeine had the most drastic effect. At which point everybody flips out 
like "OMG, we drink this stuff!" But humans aren't the target. The fact 
that caffeine has *any* effect on humans at all is mere coincidence; 
it's *designed* to incapacitate insects, who have a very different 
nervous system to our own. Spiders are a lot more similar to insects 
than mammals...

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Orchid Win7 v1 wrote:
> On 21/02/2016 04:51 AM, Nekar Xenos wrote:

>> Interesting ingredients...
>
> Orange, lemon, lime, lavender, cinnamon, coriander and nutmeg? Yeah,
> that's a pretty random combination. I was expecting to see vanilla, but
> I guess cinnamon and nutmeg is similar.

Those ARE interesting ingredients.  Some time back, I wasted a few 
minutes sipping Pepsi with my eyes closed and trying to decide what it 
actually tasted like.*  I concluded that it was mainly orange, cinnamon, 
and a little lime.  Pretty close.

What I found surprising was how completely unaware I was of the orange 
flavor until I closed my eyes while tasting.  The brown color seems to 
be remarkably effective as misdirection.

--Sherry Shaw

* Apparently I had too much time on my hands.

-- 
#macro T(E,N)sphere{x,.4rotate z*E*60translate y*N pigment{wrinkles scale
.3}finish{ambient 1}}#end#local I=0;#while(I<5)T(I,1)T(1-I,-1)#local I=I+
1;#end camera{location-5*z}plane{z,37 pigment{granite color_map{[.7rgb 0]
[1rgb 1]}}finish{ambient 2}}//                                   TenMoons

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On 23/02/2016 07:56 PM, Sherry K. Shaw wrote:
> Orchid Win7 v1 wrote:
>> Orange, lemon, lime, lavender, cinnamon, coriander and nutmeg? Yeah,
>> that's a pretty random combination. I was expecting to see vanilla, but
>> I guess cinnamon and nutmeg is similar.
>
> Those ARE interesting ingredients. Some time back, I wasted a few
> minutes sipping Pepsi with my eyes closed and trying to decide what it
> actually tasted like.* I concluded that it was mainly orange, cinnamon,
> and a little lime. Pretty close.
>
> What I found surprising was how completely unaware I was of the orange
> flavor until I closed my eyes while tasting. The brown color seems to be
> remarkably effective as misdirection.

I may be delusional, but... When I was a kid, I swear Coka-Cola actually 
*tasted* of something. And the cheap no-name colas didn't taste anywhere 
near as good as actual brand-name Coka-Cola. But now even the brand-name 
stuff has little actual flavour; it's just sweet and tangy. And the 
no-name stuff tastes more or less indistinguishable from the real-brand 
stuff.

Or, then again, maybe I'm just delusional...

Post a reply to this message

On 23-2-2016 22:08, Orchid Win7 v1 wrote:
> I may be delusional, but... When I was a kid, I swear Coka-Cola actually
> *tasted* of something. And the cheap no-name colas didn't taste anywhere
> near as good as actual brand-name Coka-Cola. But now even the brand-name
> stuff has little actual flavour; it's just sweet and tangy. And the
> no-name stuff tastes more or less indistinguishable from the real-brand
> stuff.
>
> Or, then again, maybe I'm just delusional...

I have not tasted rust-dissolvers for years now but I can confirm that I 
too noted the difference.

-- 
Thomas

Post a reply to this message

Thomas de Groot wrote:
> On 23-2-2016 22:08, Orchid Win7 v1 wrote:
>> I may be delusional, but... When I was a kid, I swear Coka-Cola actually
>> *tasted* of something. And the cheap no-name colas didn't taste anywhere
>> near as good as actual brand-name Coka-Cola. But now even the brand-name
>> stuff has little actual flavour; it's just sweet and tangy. And the
>> no-name stuff tastes more or less indistinguishable from the real-brand
>> stuff.
>>
>> Or, then again, maybe I'm just delusional...
>
> I have not tasted rust-dissolvers for years now but I can confirm that I
> too noted the difference.
>

It's not just colas.

Some years back (don't recall exactly, but probably mid-2003, when my 
husband went on dialysis), I encountered a new product at the local 
grocery store, something called "Smart Chicken."  It was just packaged 
raw chicken, but without antibiotics in their feed and, most 
importantly, without the embalming fluid that had already become 
ubiquitous in chicken and was becoming that way in pork.  Since the 
mysterious "solution" (as in "This product may contain up to 14% of a 
solution," followed by a lot of really small print; supposedly, if your 
chicken's not embalmed, it will come out dry and 
disgusting--seriously???  If your chicken's dry, you're cooking it 
wrong) typically contained a distressing amount of potassium and/or 
phosphorus--both bad ideas for a peritoneal dialysis patient--and, since 
it was on special, I decided to try it.  Once home, I rolled a couple of 
chicken thighs in my Top Secret Chicken Rub*, roasted them for an 
appropriate amount of time, put them on plates with this and that, and 
served them up.  Then I took a bite.

As the Blessed FSM is my witness, tears came to my eyes.  Just for an 
instant, I found myself back in Grandma's kitchen, with summer sunlight 
streaming in the window, a beloved old dog at my feet, and the scent of 
innocence in the air, biting into a piece of fried chicken.

I had forgotten what chicken was supposed to taste like.

In IT, it's called "standards creep."  It's everywhere.  One year, some 
moron with an MBA decides that the quality can be reduced by 10% and no 
one will be able to tell the difference.  Then, next year, some other 
moron with an MBA decides that the quality can be reduced by 10% and no 
one will be able to tell the difference.  Then, next year, some other 
moron with an MBA decides that the quality can be reduced by 10%--well, 
you get my drift.

Back in the day, when dinosaurs walked the earth, you could buy a head 
of celery and it was edible.  Now, a regular head of celery from the 
grocery store is dark green, bitter, and inedible--and may actually be 
labelled "good for soups" or something that basically means "For god's 
sake, don't try eating this raw."  To get the stuff that used to be 
marketed as normal celery, you have to buy a plastic-wrapped package 
containing two heads of something called "celery hearts."  To get the 
stuff that used to be called "celery hearts" fifty years ago**--well, I 
don't know--it might help to be Bill Gates or Oprah.

And don't get me started on toilet paper.  To get what used to be 
marketed as "toilet paper," you have to pay extra for something called a 
"double roll"--basically a normal amount of toilet paper wound tightly 
around the tube.  Like it used to be.

Canned dog food.  It was 1984, appropriately enough, when the standard 
16-ounce can suddenly, without warning, became the 13.2-ounce 
can--possibly not obvious if you're feeding multiple cans to a Great 
Dane, but rather distressing when you realize that your 
Shelty-Chihuahua's quarter-can doesn't look quite right.

Tuna.  Old cookbooks are full of recipes involving 6-ounce cans of tuna, 
which are now 5-ounce cans--which need contain only 3.5 ounces of tuna...

AAAAARRRRRGGGHHH...

Heavy sigh.  Deep breath.  Rant winding down.  Feel slightly better now.

Of course, the world still sucks.

--Sherry Shaw

* Black pepper, garlic powder, cumin, and paprika.  And, of course, love.

** Yes, I said fifty years ago.  I was twelve.

-- 
#macro T(E,N)sphere{x,.4rotate z*E*60translate y*N pigment{wrinkles scale
.3}finish{ambient 1}}#end#local I=0;#while(I<5)T(I,1)T(1-I,-1)#local I=I+
1;#end camera{location-5*z}plane{z,37 pigment{granite color_map{[.7rgb 0]
[1rgb 1]}}finish{ambient 2}}//                                   TenMoons

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On 25-2-2016 7:48, Sherry K. Shaw wrote:
> AAAAARRRRRGGGHHH...
>
> Heavy sigh.  Deep breath.  Rant winding down.  Feel slightly better now.
>
> Of course, the world still sucks.
>

Thank you for this indeed.

It is a fact that with the number of cooking shows crawling over each 
other out of the TV screen, the quality of the food products has dropped 
proportionally. my wife and I we buy part of our food in a biological 
store where products are supposed to be fresher, less toxic, fairly 
produced, locally produced, etc etc. Sadly enough, the truth is that 
more often than not this is not so. I often have doubts about the basic 
bio-label, the freshness is long gone, prices are doubled in comparison 
with regular stores. The last is one of the main reasons why it doesn't 
work of course, while some of the 'fresh' products are imported from 
countries about which I have serious doubts concerning their 
(controlled) biological food production (China? Egypt?). Biological 
footprints indeed...

Still, we manage. It is not as bad here in NL as what you tell us when 
you can keep a careful eye on what you buy in stores and supermarkets 
(something most people don't) but things are slowly breaking down and I 
dread the day when fresh food will be hard to come by...

-- 
Thomas

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On 2/25/2016 6:48 AM, Sherry K. Shaw wrote:
>
> Heavy sigh.  Deep breath.  Rant winding down.  Feel slightly better now.
>

Ever thought that it is your taste buds wearing out? After all you are 
getting on a bit, Sherry. :-P

> Of course, the world still sucks.
>

That was nicely written and describes exactly how I felt. When I moved 
to an area where all of the butchers were halal. That's what chicken 
tasted like when it was a treat. :-)



>
> * Black pepper, garlic powder, cumin, and paprika.  And, of course, love.
>

And of course the ingredient you will be keeping back. ;-)

> ** Yes, I said fifty years ago.  I was twelve.

I and a few others still have a few years on you, young lady. :-)

It is good to see you dropping in again.

-- 

Regards
     Stephen

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On 25-2-2016 9:18, Stephen wrote:
> That was nicely written and describes exactly how I felt. When I moved
> to an area where all of the butchers were halal. That's what chicken
> tasted like when it was a treat. :-)
>

Absolutely true! The best meat I ever ate in recent years came from a 
halal butcher. Unfortunately I have moved to a place without one now. :-(

>> ** Yes, I said fifty years ago.  I was twelve.
>
> I and a few others still have a few years on you, young lady. :-)

Hm hm... ;-)

>
> It is good to see you dropping in again.
>

Yep!

-- 
Thomas

Post a reply to this message

On 2/25/2016 8:24 AM, Thomas de Groot wrote:
> On 25-2-2016 9:18, Stephen wrote:
>> That was nicely written and describes exactly how I felt. When I moved
>> to an area where all of the butchers were halal. That's what chicken
>> tasted like when it was a treat. :-)
>>
>
> Absolutely true! The best meat I ever ate in recent years came from a
> halal butcher. Unfortunately I have moved to a place without one now. :-(


So have I but I am still within reach of one. With a bit of effort.

-- 

Regards
     Stephen

Post a reply to this message

Stephen wrote:

>
> Ever thought that it is your taste buds wearing out? After all you are
> getting on a bit, Sherry. :-P
>

:)  You know, I can almost get myself convinced of that--right up until 
I encounter some product that actually tastes right.

Oh, here's another one:  Tomatoes.  A few years back, I managed to keep 
a couple of tomato plants alive (in spite of the infamous Missouri 
weather).  Whenever I would go outside to play a few rounds of Fetch the 
Tennis Ball with Amelia the Wonder Dog, I'd stop at the tiny garden and 
water the plants, pull a few weeds, and so forth.  Amelia couldn't 
understand why I would waste my time with a bunch of stinky old plants 
when there was a perfectly good dog right there to play with.

Then, one day, as the first tomato started getting ripe, something about 
it caught her attention.  "Wait a minute, waaaaaait a minute.  It's 
beginning to smell like People Food, but it looks...like...a BALL!!!" 
After that, gardening became fascinating.  At last, the big day arrived. 
  She stared with great intensity (as well as a lot of lip-licking and a 
bit of drool) as I picked the first tomato.  Well, it looked really good 
to me, too, so I got out my trusty SAK and sliced off a bite.  Oh, yeah, 
nice.  So then I sliced off a bite for Amelia.  She said it was 
wonderful.  So we sat on the grass and shared that first tomato (and, 
throughout that summer, most of the remaining ones as well; very few of 
them actually made it as far as the kitchen).

But, as much as she liked those home-grown tomatoes, Amelia Will Not, 
Under Any Circumstances, eat a supermarket tomato.  Home-grown tomatoes, 
fine.  Farmer's market tomatoes, fine.  Supermarket tomatoes, nuh-uh, 
not so much.

Did I mention that she's a DOG?  It strikes me that when someone whose 
favorite pastimes are eating, ball-fetching, and eating, and whose 
favorite foods include things like sticks, dirt, and sun-dried dead 
snakes--when that individual rejects supermarket tomatoes, then they 
must have gotten pretty bad.

>
> That was nicely written and describes exactly how I felt. When I moved
> to an area where all of the butchers were halal. That's what chicken
> tasted like when it was a treat. :-)
>

Thank you!  (Blushes modestly.)  Yes, I've often heard that the best 
meats come from kosher butcher shops (which, I imagine, is pretty much 
the same thing, politics aside).  Sadly, I seem to be in the wrong part 
of the universe for that sort of place.

>
>>
>> * Black pepper, garlic powder, cumin, and paprika.  And, of course, love.
>>
>
> And of course the ingredient you will be keeping back. ;-)
>

Well, you COULD add a dash of onion powder if you like.  And perhaps a 
tiny bit of cayenne.  And some--oh, look!  A shiny thing!

>
> I and a few others still have a few years on you, young lady. :-)
>

OMG, I've stumbled into a nest of geezers!  ;)

> It is good to see you dropping in again.
>

Thanks!  FSM willing and the crick don't rise (and the Internet 
connection fails to fail, and the house doesn't blow away to Oz, and so 
forth), I can hang around a bit.

--Sherry "One Giant Mass of Wrinkles" Shaw


-- 
#macro T(E,N)sphere{x,.4rotate z*E*60translate y*N pigment{wrinkles scale
.3}finish{ambient 1}}#end#local I=0;#while(I<5)T(I,1)T(1-I,-1)#local I=I+
1;#end camera{location-5*z}plane{z,37 pigment{granite color_map{[.7rgb 0]
[1rgb 1]}}finish{ambient 2}}//                                   TenMoons

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On 26/02/2016 06:50 AM, Sherry K. Shaw wrote:
> Did I mention that she's a DOG? It strikes me that when someone whose
> favorite pastimes are eating, ball-fetching, and eating, and whose
> favorite foods include things like sticks, dirt, and sun-dried dead
> snakes--when that individual rejects supermarket tomatoes, then they
> must have gotten pretty bad.

My lolrus! :-D

Post a reply to this message

On 26-2-2016 7:50, Sherry K. Shaw wrote:
> Oh, here's another one:  Tomatoes.

Great story there, and oh so true!

-- 
Thomas

Post a reply to this message

Sherry K. Shaw wrote:
> 
> :)  You know, I can almost get myself convinced of that--right up until
> I encounter some product that actually tastes right.
> 
> Oh, here's another one:  Tomatoes.  A few years back, I managed to keep
> a couple of tomato plants alive (in spite of the infamous Missouri
> weather).

Missouri weather is actually very good to grow tomatoes. I do it every year.
Tomatoes, and a bunch of other growy stuff.
Hey there, I originate from the largest tomato exporting country in the 
world. It's not a large country by any means but man, do they grow a lot of 
those red rubber balls.
Yes, I was lucky to grow up with a few uncles, and cousins, that were in the 
food growing business. One uncle grew lettuce, cucumbers and tomatoes in 
greenhouses. All that came out of those greenhouses was meant for export 
only. What was for the family was grown outside in the cold ground. No 
fertilizers other than cow manure. One other uncle raised beef, pork and 
chicken. A huge barn with cows, another with more pigs than you can imagine 
and an even bigger one with chickens. All that meat was for export only. Some 
of the beef got sold to local slaughter houses but not much. What the family 
ate was free to roam the field, the cows got bigger the pigs got way bigger 
and the chickens could dig in the mud however much they wanted. And they 
tasted great.

> Whenever I would go outside to play a few rounds of Fetch the
> Tennis Ball with Amelia the Wonder Dog, I'd stop at the tiny garden and
> water the plants, pull a few weeds, and so forth.  Amelia couldn't
> understand why I would waste my time with a bunch of stinky old plants
> when there was a perfectly good dog right there to play with.

A little tip, if you water tomato plants, don't get the plants wet, just the 
ground.

> 
> Then, one day, as the first tomato started getting ripe, something about
> it caught her attention.  "Wait a minute, waaaaaait a minute.  It's
> beginning to smell like People Food, but it looks...like...a BALL!!!"
> After that, gardening became fascinating.  At last, the big day arrived.
>   She stared with great intensity (as well as a lot of lip-licking and a
> bit of drool) as I picked the first tomato.  Well, it looked really good
> to me, too, so I got out my trusty SAK and sliced off a bite.  Oh, yeah,
> nice.  So then I sliced off a bite for Amelia.  She said it was
> wonderful.  So we sat on the grass and shared that first tomato (and,
> throughout that summer, most of the remaining ones as well; very few of
> them actually made it as far as the kitchen).

Coming season plant cherry tomatoes. I know, the ones coming from a store 
taste like ping pong balls on Valium, but if you roast them in the oven with 
some olive oil, salt and pepper. I'm almost certain you'll love them.
> 
> But, as much as she liked those home-grown tomatoes, Amelia Will Not,
> Under Any Circumstances, eat a supermarket tomato.  Home-grown tomatoes,
> fine.  Farmer's market tomatoes, fine.  Supermarket tomatoes, nuh-uh,
> not so much.
> 
> Did I mention that she's a DOG?  It strikes me that when someone whose
> favorite pastimes are eating, ball-fetching, and eating, and whose
> favorite foods include things like sticks, dirt, and sun-dried dead
> snakes--when that individual rejects supermarket tomatoes, then they
> must have gotten pretty bad.
> 
>>
>> That was nicely written and describes exactly how I felt. When I moved
>> to an area where all of the butchers were halal. That's what chicken
>> tasted like when it was a treat. :-)
>>
> 
> Thank you!  (Blushes modestly.)  Yes, I've often heard that the best
> meats come from kosher butcher shops (which, I imagine, is pretty much
> the same thing, politics aside).  Sadly, I seem to be in the wrong part
> of the universe for that sort of place.

Dunno what part of the Missouri universe you are in but we have a great 
butcher not too far away from here. He was genuinely shocked when I ordered a 
full slab of pork belly (skin on) to make my own spek. I'm pretty sure Thomas 
will know what I'm talking about. It's non-smoked, non-cured, non-fucked-up 
bacon.

> 
>>
>>>
>>> * Black pepper, garlic powder, cumin, and paprika.  And, of course, love.

No fresh garlic? This saddens me deeply :)
>>>
>>
>> And of course the ingredient you will be keeping back. ;-)
>>
> 
> Well, you COULD add a dash of onion powder if you like.  And perhaps a
> tiny bit of cayenne.  And some--oh, look!  A shiny thing!

Com'on lady, Missouri soil is ideal to grow both onions and cayenne peppers, 
I do it every year, so no powders. Only the real thing.

Come to think of it, you could grow just about anything here short of the 
most tropical fruits.
Last year I had so many bell peppers that I ended up just giving them away to 
whoever passed by the house.
> 
>>
>> I and a few others still have a few years on you, young lady. :-)
>>
Don't let these old guys bog you down, I'm right there with you :)
> 
> OMG, I've stumbled into a nest of geezers!  ;)
> 
>> It is good to see you dropping in again.
>>
> 
> Thanks!  FSM willing and the crick don't rise (and the Internet
> connection fails to fail, and the house doesn't blow away to Oz, and so
> forth), I can hang around a bit.
> 
> --Sherry "One Giant Mass of Wrinkles" Shaw
> 
At 22? I doubt it very much :)

-- 

Ger

Post a reply to this message

On 2/26/2016 6:50 AM, Sherry K. Shaw wrote:
> Stephen wrote:
>
>>
>> Ever thought that it is your taste buds wearing out? After all you are
>> getting on a bit, Sherry. :-P
>>
>
> :)  You know, I can almost get myself convinced of that--right up until
> I encounter some product that actually tastes right.
>
> Oh, here's another one:  Tomatoes.

[snip]

Well you live and learn. I didn't know that dogs ate tomatoes. I grew up 
with three boxers and they would look at you as if you were mad. If you 
gave them a salad. But then I am a townie and wouldn't know a tomato 
plant from a medicinal hemp plant even if I tripped over one. :-)



>
> But, as much as she liked those home-grown tomatoes, Amelia Will Not,
> Under Any Circumstances, eat a supermarket tomato.  Home-grown tomatoes,
> fine.  Farmer's market tomatoes, fine.  Supermarket tomatoes, nuh-uh,
> not so much.
>

I can't say that I blame her.

> Did I mention that she's a DOG?

No I don't think that you did
<Pinteresque pause>

More than a couple of times. :-)

>
>>
>> That was nicely written and describes exactly how I felt. When I moved
>> to an area where all of the butchers were halal. That's what chicken
>> tasted like when it was a treat. :-)
>>
>
> Thank you!  (Blushes modestly.)  Yes, I've often heard that the best
> meats come from kosher butcher shops (which, I imagine, is pretty much
> the same thing, politics aside).  Sadly, I seem to be in the wrong part
> of the universe for that sort of place.
>

One of the advantages of living in the big city. The food may not be 
fresh but it is cooked in so many different styles.

>>
>>>
>>> * Black pepper, garlic powder, cumin, and paprika.  And, of course,
>>> love.
>>>
>>
>> And of course the ingredient you will be keeping back. ;-)
>>
>
> Well, you COULD add a dash of onion powder if you like.  And perhaps a
> tiny bit of cayenne.  And some--oh, look!  A shiny thing!
>

My secret ingredient is chilli. Fresh, dried or powder.

>>
>> I and a few others still have a few years on you, young lady. :-)
>>
>
> OMG, I've stumbled into a nest of geezers!  ;)
>
>> It is good to see you dropping in again.
>>
>
> Thanks!  FSM willing

FSM? You're not a Pastafarian by any chance?


> and the crick don't rise (and the Internet
> connection fails to fail, and the house doesn't blow away to Oz, and so
> forth), I can hang around a bit.
>

Thanks, Mrs Dives. ;-)


> --Sherry "One Giant Mass of Wrinkles" Shaw
>
>


-- 

Regards
     Stephen

Post a reply to this message

On 2/26/2016 3:00 AM, Ger wrote:
> Com'on lady, Missouri soil is ideal to grow both onions and cayenne peppers,
> I do it every year, so no powders. Only the real thing.

My parents wanted to buy a house in Virginia once. The yard was 50% wild 
onions and 50% grass. They expected me to mow the lawn. I have strong 
have allergies.


Mike

Post a reply to this message

On 2016/02/21 04:34 PM, clipka wrote:
> Am 21.02.2016 um 14:31 schrieb Orchid Win7 v1:
>
>> What's so bad about phosphoric acid?
>>
>> Nobody's worried about citric acid, and I personally pour acetic acid
>> all over my chips...
>
> Other people like to have ethanol in their beverages.
>
> I personally don't. A bit of 3,7-dimethylxanthine is ok though -- after
> all I'm neither a cat nor a dog.
>

I've had a couple of bad reactions to 3,7-dimethylxanthine in the hot 
beverage. :(
Yet I haven't had any reaction to the candy.
It is also in tea but no reaction to tea.
As far as I know nobody else has this reaction to it.

-- 
________________________________________

-Nekar Xenos-

Post a reply to this message

On 2016/02/23 11:08 PM, Orchid Win7 v1 wrote:
> On 23/02/2016 07:56 PM, Sherry K. Shaw wrote:
>> Orchid Win7 v1 wrote:
>>> Orange, lemon, lime, lavender, cinnamon, coriander and nutmeg? Yeah,
>>> that's a pretty random combination. I was expecting to see vanilla, but
>>> I guess cinnamon and nutmeg is similar.
>>
>> Those ARE interesting ingredients. Some time back, I wasted a few
>> minutes sipping Pepsi with my eyes closed and trying to decide what it
>> actually tasted like.* I concluded that it was mainly orange, cinnamon,
>> and a little lime. Pretty close.
>>
>> What I found surprising was how completely unaware I was of the orange
>> flavor until I closed my eyes while tasting. The brown color seems to be
>> remarkably effective as misdirection.
>
> I may be delusional, but... When I was a kid, I swear Coka-Cola actually
> *tasted* of something. And the cheap no-name colas didn't taste anywhere
> near as good as actual brand-name Coka-Cola. But now even the brand-name
> stuff has little actual flavour; it's just sweet and tangy. And the
> no-name stuff tastes more or less indistinguishable from the real-brand
> stuff.
>
> Or, then again, maybe I'm just delusional...

You mean when it started? The name Coca-Cola refers to two of its 
original ingredients: kola nuts, a source of caffeine, and coca 
leaves(Cocaine). :S
I don't think you're that old though. IIRC the sugar manufacturing 
process may have changed a bit since the 70's.

I didn't drink coke until the late 80's and I have noticed 
inconsistencies in the taste regularly. But it seems only to be a case 
of this can is slightly sweeter today and the next day it's back to normal.

Come to think of it, I think you're right. I'm sure it used to have a 
bit more zing to it. But that could also be a case of our systems 
becoming so used to it that you need stronger doses to get the same 
effect. This is starting to sound like ...

-- 
________________________________________

-Nekar Xenos-

Post a reply to this message

Ger wrote:

> Missouri weather is actually very good to grow tomatoes.

Sure, if they're schizophrenic.  And tornado-proof.  And flood-proof.

Since the planet started warming up so drastically, Missouri weather has 
gone from erratic to vindictive, with a dash of Adding Insult to Injury. 
  Like when the ice storm of 2007 used my apple trees* to destroy my 
hazelnut bushes.

Then there was the Christmas 2015 flood on the little baby river that 
marks one edge of my property.  I didn't actually get to see it, as I 
was spending the holidays with my sister.  (Probably just as well; I 
might have had a stroke or something.)  I was delayed a few days getting 
home because there was literally no way to get there that didn't involve 
a helicopter and/or parachute.  Fortunately, all of my lawn and garden 
stuff that normally stays outside was already moved well above the 
high-water mark of the Big One of '93.  Well, I've found most of it, 
some of it fairly high up in trees.  The only thing it didn't move was 
the giant piece of wadded-up corrugated steel (possibly a barn roof) 
that the Leap-Day Tornado of 2012 left in my front yard.

> Hey there, I originate from the largest tomato exporting country in the
> world. It's not a large country by any means but man, do they grow a lot of
> those red rubber balls.

Amelia would love that!  May I ask what country?

> Yes, I was lucky to grow up with a few uncles, and cousins, that were in the
> food growing business. One uncle grew lettuce, cucumbers and tomatoes in
> greenhouses. ... What the family
> ate was free to roam the field, the cows got bigger the pigs got way bigger
> and the chickens could dig in the mud however much they wanted. And they
> tasted great.

That sounds about right.  It used to be common in this part of the 
country for farmers (no matter what they were raising to sell) to keep a 
milk cow or two, some chickens, maybe a hog, and always a big kitchen 
garden.  Except (possibly) for the garden, I'm afraid those days are 
rapidly ending.  At least, some family farmers have found new ways to 
survive; for example, there are some people up the road from me a ways 
who raise llamas.  (And a lot I know about it; though I've nearly always 
lived in rural areas, my immediate family weren't farmers at all, though 
I've been acquainted with a lot of people who were.)

> A little tip, if you water tomato plants, don't get the plants wet, just the
> ground.

Here's another:  Don't teach Grandma to suck eggs.  LOL.

Seriously, in years past I had some really good gardens, and a few 
amazing ones.  Canned many, many quarts of tomatoes.  Froze many, many 
bags of green beans.  Canned gazillions of jars of assorted pickles and 
relishes.  Baked many delicious pumpkin pies out of butternut squash. 
Learned dozens of creative ways to cook or otherwise dispose of 
zucchini.  (Old joke:  "How do you recognize a Missourian with no 
friends?"  "You see him buying zucchini at the supermarket.")  Peppers, 
both sweet and hot.  Corn.  Popcorn.  Green onions (never had any luck 
with the big ones, but hey, they're cheap).  Bird house gourds.  The 
list goes on and on.  But the Big One of '93 marked the beginning of the 
end.

> Coming season plant cherry tomatoes. I know, the ones coming from a store
> taste like ping pong balls on Valium, but if you roast them in the oven with
> some olive oil, salt and pepper. I'm almost certain you'll love them.

One year, we grew some little orange, pear-shaped grape tomatoes--don't 
remember the name of the variety, but they were really delicious.  The 
real trick was to get some of them into the house and onto a plate.  :) 
  These last few years, though, it's always been too hot or too cold, 
too wet or too dry, or some hideous combination of all of the above. 
Plus tornadoes and out-of-season floods...

> Dunno what part of the Missouri universe you are in...

The rural Ozark part.

>>>> * Black pepper, garlic powder, cumin, and paprika.  And, of course, love.
>
> No fresh garlic? This saddens me deeply :)

It's a RUB.  You mix up dry stuff and put it in a jar in the cabinet to 
use as needed.  Fresh ingredients may be added as desired when the meat 
is actually cooked, including, but not limited to--oh, look!  A shiny thing!

> Com'on lady, Missouri soil is ideal to grow both onions and cayenne peppers...

You say "soil" as if you were referring to something with actual dirt 
content (as opposed to, say, a mixture of little chips of chert and 
assorted chunks of limestone and/or granite, garnished with the 
occasional boulder).  Although I have seen some marvelous strawberries 
growing out of what appeared to be several acres of river gravel.

>> --Sherry "One Giant Mass of Wrinkles" Shaw
>>
> At 22? I doubt it very much :)

Awesome math skills!

--Sherry Shaw

* BTW, were those apple blossoms in Andy's lovely photographs?  In 
February???  Sigh.

-- 
#macro T(E,N)sphere{x,.4rotate z*E*60translate y*N pigment{wrinkles scale
.3}finish{ambient 1}}#end#local I=0;#while(I<5)T(I,1)T(1-I,-1)#local I=I+
1;#end camera{location-5*z}plane{z,37 pigment{granite color_map{[.7rgb 0]
[1rgb 1]}}finish{ambient 2}}//                                   TenMoons

Post a reply to this message

On 27/02/2016 02:56 AM, Nekar Xenos wrote:
> On 2016/02/23 11:08 PM, Orchid Win7 v1 wrote:
>> Or, then again, maybe I'm just delusional...
>
> You mean when it started? The name Coca-Cola refers to two of its
> original ingredients: kola nuts, a source of caffeine, and coca
> leaves(Cocaine). :S
> I don't think you're that old though. IIRC the sugar manufacturing
> process may have changed a bit since the 70's.
>
> I didn't drink coke until the late 80's and I have noticed
> inconsistencies in the taste regularly. But it seems only to be a case
> of this can is slightly sweeter today and the next day it's back to normal.
>
> Come to think of it, I think you're right. I'm sure it used to have a
> bit more zing to it. But that could also be a case of our systems
> becoming so used to it that you need stronger doses to get the same
> effect. This is starting to sound like ...

Maybe it was during the whole "New Coke" fiasco. I don't know if that 
was just in the USA though. Or what year that was.

I remember Coca-Cola being somewhat less tangy, and having a slightly 
more caramel flavour.

But hey, now I just drink Dr Pepper...

Post a reply to this message

On 2/27/2016 8:45 AM, Orchid Win7 v1 wrote:
> On 27/02/2016 02:56 AM, Nekar Xenos wrote:
>> On 2016/02/23 11:08 PM, Orchid Win7 v1 wrote:
>>> Or, then again, maybe I'm just delusional...
>>
>> You mean when it started? The name Coca-Cola refers to two of its
>> original ingredients: kola nuts, a source of caffeine, and coca
>> leaves(Cocaine). :S
>> I don't think you're that old though. IIRC the sugar manufacturing
>> process may have changed a bit since the 70's.
>>
>> I didn't drink coke until the late 80's and I have noticed
>> inconsistencies in the taste regularly. But it seems only to be a case
>> of this can is slightly sweeter today and the next day it's back to
>> normal.
>>
>> Come to think of it, I think you're right. I'm sure it used to have a
>> bit more zing to it. But that could also be a case of our systems
>> becoming so used to it that you need stronger doses to get the same
>> effect. This is starting to sound like ...
>
> Maybe it was during the whole "New Coke" fiasco. I don't know if that
> was just in the USA though. Or what year that was.
>
> I remember Coca-Cola being somewhat less tangy, and having a slightly
> more caramel flavour.
>

They* vary the formula over time and space. Different regions have 
different tastes and the formula/mix is varied over time. That is to 
stop you getting bored with the same taste.

*
They are the bottler and distributor. In Europe it is Coca-Cola 
Enterprises. I did a job there a few years back and got the full "Rah 
rah" tour.

> But hey, now I just drink Dr Pepper...

Coconut water for me.

-- 

Regards
     Stephen

Post a reply to this message

Stephen wrote:

> FSM? You're not a Pastafarian by any chance?

Alternating on odd/even days with Pantheistic Multiperson Solipsism...

--Sherry Shaw


-- 
#macro T(E,N)sphere{x,.4rotate z*E*60translate y*N pigment{wrinkles scale
.3}finish{ambient 1}}#end#local I=0;#while(I<5)T(I,1)T(1-I,-1)#local I=I+
1;#end camera{location-5*z}plane{z,37 pigment{granite color_map{[.7rgb 0]
[1rgb 1]}}finish{ambient 2}}//                                   TenMoons

Post a reply to this message

On 2/28/2016 5:08 AM, Sherry K. Shaw wrote:
> Stephen wrote:
>
>> FSM? You're not a Pastafarian by any chance?
>
> Alternating on odd/even days with Pantheistic Multiperson Solipsism...
>
> --Sherry Shaw
>
>

Oh! I am a member on days that are prime plus one.

Have you come far? ;-)


-- 

Regards
     Stephen

Post a reply to this message

Sherry K. Shaw wrote:

> 
> Sure, if they're schizophrenic.  And tornado-proof.  And flood-proof.

Only slightly

> 
>> Hey there, I originate from the largest tomato exporting country in the
>> world. It's not a large country by any means but man, do they grow a lot
>> of those red rubber balls.
> 
> Amelia would love that!  May I ask what country?

Tell Amelia that I'm Dutch. Origin of the great rubber ball flood. And 
tulips. Damn fucking tulips. I hate those flowers. Oh and roses, plenty of 
roses. Grown in Africa. 

> 
>> Yes, I was lucky to grow up with a few uncles, and cousins, that were in
>> the food growing business. One uncle grew lettuce, cucumbers and tomatoes
>> in greenhouses. ... What the family
>> ate was free to roam the field, the cows got bigger the pigs got way
>> bigger and the chickens could dig in the mud however much they wanted. And
>> they tasted great.
> 
> That sounds about right.  It used to be common in this part of the
> country for farmers (no matter what they were raising to sell) to keep a
> milk cow or two, some chickens, maybe a hog, and always a big kitchen
> garden.  Except (possibly) for the garden, I'm afraid those days are
> rapidly ending.  At least, some family farmers have found new ways to
> survive; for example, there are some people up the road from me a ways
> who raise llamas.  (And a lot I know about it; though I've nearly always
> lived in rural areas, my immediate family weren't farmers at all, though
> I've been acquainted with a lot of people who were.)
> 
>> A little tip, if you water tomato plants, don't get the plants wet, just
>> the ground.
> 
> Here's another:  Don't teach Grandma to suck eggs.  LOL.
> 
Okay, I won't. My last grandma passed away when I was 10, I never knew the 
other one.

> Seriously, in years past I had some really good gardens, and a few
> amazing ones.  Canned many, many quarts of tomatoes.  Froze many, many
> bags of green beans.  Canned gazillions of jars of assorted pickles and
> relishes.  Baked many delicious pumpkin pies out of butternut squash.
> Learned dozens of creative ways to cook or otherwise dispose of
> zucchini.  (Old joke:  "How do you recognize a Missourian with no
> friends?"  "You see him buying zucchini at the supermarket.")

I don't grow zucchinis nor do I eat them. Ugly crud. Should be a law against 
them. Just like okra. Nasty shit.
 
> Peppers,
> both sweet and hot.  Corn.  Popcorn.  Green onions (never had any luck
> with the big ones, but hey, they're cheap).  Bird house gourds.  The
> list goes on and on.  But the Big One of '93 marked the beginning of the
> end.
> 

I wasn't here in '93 so don't blame me. I didn't do it.

>> Coming season plant cherry tomatoes. I know, the ones coming from a store
>> taste like ping pong balls on Valium, but if you roast them in the oven
>> with some olive oil, salt and pepper. I'm almost certain you'll love them.
> 
> One year, we grew some little orange, pear-shaped grape tomatoes--don't
> remember the name of the variety, but they were really delicious.

Yumm, those are great. I didn't plant any, but Lenny, my neighbor had a ton. 
Oven roasted, or fried in a skillet. Or just plain right of the vine with a 
bit of salt.


> The
> real trick was to get some of them into the house and onto a plate.  :)
>   These last few years, though, it's always been too hot or too cold,
> too wet or too dry, or some hideous combination of all of the above.
> Plus tornadoes and out-of-season floods...
> 
>> Dunno what part of the Missouri universe you are in...
> 
> The rural Ozark part.

I love that part, passed through it plenty times on my way to Arkansas. 
It's a beautiful area.

> 
>>>>> * Black pepper, garlic powder, cumin, and paprika.  And, of course,
>>>>> love.
>>
>> No fresh garlic? This saddens me deeply :)
> 
> It's a RUB.  You mix up dry stuff and put it in a jar in the cabinet to
> use as needed.

Okay, okay, no need to RUB it in.

> Fresh ingredients may be added as desired when the meat
> is actually cooked, including, but not limited to--oh, look!  A shiny
> thing!

On all my trips to Arkansas I never saw a shiny thing in the Ozark region. 
Have to have a better look next time.

> 
>> Com'on lady, Missouri soil is ideal to grow both onions and cayenne
>> peppers...
> 
> You say "soil" as if you were referring to something with actual dirt
> content 

What can I say, I live in an area called CLAY county. Must be for a reason. 
Not that I live there, but that they called it that.

> (as opposed to, say, a mixture of little chips of chert and
> assorted chunks of limestone and/or granite, garnished with the
> occasional boulder).  Although I have seen some marvelous strawberries
> growing out of what appeared to be several acres of river gravel.
> 

Where I come from most strawberries are not grown in dirt but in rock wool 
insulation. They look great, are firm, no blemishes and you might as well 
chew on your mattress. Same taste. 

>>> --Sherry "One Giant Mass of Wrinkles" Shaw
>>>
>> At 22? I doubt it very much :)
> 
> Awesome math skills!
> 

Hah, you haven't seen my juggling skills yet**. 

> --Sherry Shaw
> 
> * BTW, were those apple blossoms in Andy's lovely photographs?  In
> February???  Sigh.
> 

-- 

Ger

** Neither have I.

Post a reply to this message

On 28-2-2016 9:13, Stephen wrote:
> On 2/28/2016 5:08 AM, Sherry K. Shaw wrote:
>> Stephen wrote:
>>
>>> FSM? You're not a Pastafarian by any chance?
>>
>> Alternating on odd/even days with Pantheistic Multiperson Solipsism...
>>
>> --Sherry Shaw
>>
>>
>
> Oh! I am a member on days that are prime plus one.
>

That seems good! I think I should become an adept now that I discovered 
what it is all about. :-)

-- 
Thomas

Post a reply to this message

On 28-2-2016 9:53, Thomas de Groot wrote:
> On 28-2-2016 9:13, Stephen wrote:
>> On 2/28/2016 5:08 AM, Sherry K. Shaw wrote:
>>> Stephen wrote:
>>>
>>>> FSM? You're not a Pastafarian by any chance?
>>>
>>> Alternating on odd/even days with Pantheistic Multiperson Solipsism...
>>>
>>> --Sherry Shaw
>>>
>>>
>>
>> Oh! I am a member on days that are prime plus one.
>>
>
> That seems good! I think I should become an adept now that I discovered
> what it is all about. :-)
>

Now that I think about it, I think the representation of the Flying 
Spaghetti Monster should be one of the next TC-RTC Challenges, the 
results being linked to the church.

-- 
Thomas

Post a reply to this message

On 2/28/2016 8:57 AM, Thomas de Groot wrote:
> On 28-2-2016 9:53, Thomas de Groot wrote:
>> On 28-2-2016 9:13, Stephen wrote:
>>> On 2/28/2016 5:08 AM, Sherry K. Shaw wrote:
>>>> Stephen wrote:
>>>>
>>>>> FSM? You're not a Pastafarian by any chance?
>>>>
>>>> Alternating on odd/even days with Pantheistic Multiperson Solipsism...
>>>>
>>>> --Sherry Shaw
>>>>
>>>>
>>>
>>> Oh! I am a member on days that are prime plus one.
>>>
>>
>> That seems good! I think I should become an adept now that I discovered
>> what it is all about. :-)
>>
>
> Now that I think about it, I think the representation of the Flying
> Spaghetti Monster should be one of the next TC-RTC Challenges, the
> results being linked to the church.
>

I hope that there is no prohibition on showing true images of the FSM. 
We don't want to get into trouble. ;-)


-- 

Regards
     Stephen

Post a reply to this message

On 2/28/2016 8:53 AM, Thomas de Groot wrote:
> On 28-2-2016 9:13, Stephen wrote:
>> On 2/28/2016 5:08 AM, Sherry K. Shaw wrote:
>>> Stephen wrote:
>>>
>>>> FSM? You're not a Pastafarian by any chance?
>>>
>>> Alternating on odd/even days with Pantheistic Multiperson Solipsism...
>>>
>>> --Sherry Shaw
>>>
>>>
>>
>> Oh! I am a member on days that are prime plus one.
>>
>
> That seems good! I think I should become an adept now that I discovered
> what it is all about. :-)
>

I just liked the way the words added up. :-)

-- 

Regards
     Stephen

Post a reply to this message

On 28-2-2016 10:11, Stephen wrote:
> On 2/28/2016 8:57 AM, Thomas de Groot wrote:
>> On 28-2-2016 9:53, Thomas de Groot wrote:
>>> On 28-2-2016 9:13, Stephen wrote:
>>>> On 2/28/2016 5:08 AM, Sherry K. Shaw wrote:
>>>>> Stephen wrote:
>>>>>
>>>>>> FSM? You're not a Pastafarian by any chance?
>>>>>
>>>>> Alternating on odd/even days with Pantheistic Multiperson Solipsism...
>>>>>
>>>>> --Sherry Shaw
>>>>>
>>>>>
>>>>
>>>> Oh! I am a member on days that are prime plus one.
>>>>
>>>
>>> That seems good! I think I should become an adept now that I discovered
>>> what it is all about. :-)
>>>
>>
>> Now that I think about it, I think the representation of the Flying
>> Spaghetti Monster should be one of the next TC-RTC Challenges, the
>> results being linked to the church.
>>
>
> I hope that there is no prohibition on showing true images of the FSM.
> We don't want to get into trouble. ;-)
>
>

We have special dispensation.

-- 
Thomas

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On 28-2-2016 10:13, Stephen wrote:
> On 2/28/2016 8:53 AM, Thomas de Groot wrote:
>> On 28-2-2016 9:13, Stephen wrote:
>>> On 2/28/2016 5:08 AM, Sherry K. Shaw wrote:
>>>> Stephen wrote:
>>>>
>>>>> FSM? You're not a Pastafarian by any chance?
>>>>
>>>> Alternating on odd/even days with Pantheistic Multiperson Solipsism...
>>>>
>>>> --Sherry Shaw
>>>>
>>>>
>>>
>>> Oh! I am a member on days that are prime plus one.
>>>
>>
>> That seems good! I think I should become an adept now that I discovered
>> what it is all about. :-)
>>
>
> I just liked the way the words added up. :-)
>

Indeed. However, I just discovered to be a Pastafarian by trade, without 
knowing it. ;-)

-- 
Thomas

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On 2/28/2016 9:15 AM, Thomas de Groot wrote:
> Indeed. However, I just discovered to be a Pastafarian by trade, without
> knowing it. ;-)


https://www.kerkvanhetvliegendspaghettimonster.nl/uncategorized/we-zijn-officieel-ingeschreven-bij-de-kvk/


-- 

Regards
     Stephen

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On 2/28/2016 9:13 AM, Thomas de Groot wrote:
>> I hope that there is no prohibition on showing true images of the FSM.
>> We don't want to get into trouble. ;-)
>>
>>
>
> We have special dispensation.


Doff colanders


-- 

Regards
     Stephen

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On 28-2-2016 11:00, Stephen wrote:
> On 2/28/2016 9:15 AM, Thomas de Groot wrote:
>> Indeed. However, I just discovered to be a Pastafarian by trade, without
>> knowing it. ;-)
>
>
>
https://www.kerkvanhetvliegendspaghettimonster.nl/uncategorized/we-zijn-officieel-ingeschreven-bij-de-kvk/
>
>
>

Oh great!

The second comment there is typical of course ;-)

-- 
Thomas

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On 28-2-2016 11:03, Stephen wrote:
> Doff colanders

I see you are high in the hierarchy.

-- 
Thomas

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On 2/28/2016 12:30 PM, Thomas de Groot wrote:
> On 28-2-2016 11:03, Stephen wrote:
>> Doff colanders
>
> I see you are high in the hierarchy.
>

Anyone can cry "Doff Colanders!" as a mark of respect.

-- 

Regards
     Stephen

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On 28-2-2016 14:09, Stephen wrote:
> On 2/28/2016 12:30 PM, Thomas de Groot wrote:
>> On 28-2-2016 11:03, Stephen wrote:
>>> Doff colanders
>>
>> I see you are high in the hierarchy.
>>
>
> Anyone can cry "Doff Colanders!" as a mark of respect.
>

Well, I still have to find my own colander...

-- 
Thomas

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On 2/28/2016 12:26 PM, Thomas de Groot wrote:
> On 28-2-2016 11:00, Stephen wrote:
>> On 2/28/2016 9:15 AM, Thomas de Groot wrote:
>>> Indeed. However, I just discovered to be a Pastafarian by trade, without
>>> knowing it. ;-)
>>
>>
>>
https://www.kerkvanhetvliegendspaghettimonster.nl/uncategorized/we-zijn-officieel-ingeschreven-bij-de-kvk/
>>
>>
>>
>>
>
> Oh great!
>
> The second comment there is typical of course ;-)
>

I didn't think that you would read the comments. Fortunately I was 
spared them until you mentioned them. :-)

-- 

Regards
     Stephen

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On 2/28/2016 1:16 PM, Thomas de Groot wrote:
> On 28-2-2016 14:09, Stephen wrote:
>> On 2/28/2016 12:30 PM, Thomas de Groot wrote:
>>> On 28-2-2016 11:03, Stephen wrote:
>>>> Doff colanders
>>>
>>> I see you are high in the hierarchy.
>>>
>>
>> Anyone can cry "Doff Colanders!" as a mark of respect.
>>
>
> Well, I still have to find my own colander...
>

Mine is the safety model, made out of plastic.

-- 

Regards
     Stephen

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