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[Occupy-strategy] The "No, Mr. Netanyahu" Ad

Comments (0) | Monday, March 2, 2015

This is the ad, signed by over 2,600 people,  that appears today in the New York Times, and tomorrow on Capitol Hill in "The Hiill" newspaper (read in every Congressional office and in the White House) can be viewed here: 

https://org.salsalabs.com/o/525/images/Final netanyahu ad.pdf

Christopher Reed

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Digest for rec.food.cooking@googlegroups.com - 25 updates in 11 topics

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"Julie Bove" <juliebove@frontier.com>: Mar 02 04:26PM -0800

"dsi1" <dsi1@eternal-september.invalid> wrote in message
> people that are familiar with English towns. Do you got a point to any of
> this? Wait, don't answer. I already know. One thing is for certain - you
> don't know a thing about sausages. :-)
She will bitch about anything.
"Julie Bove" <juliebove@frontier.com>: Mar 02 04:29PM -0800

"Ophelia" <Ophelia@elsinore.invalid> wrote in message
> year.
> I lay claim to my family nationality. My grandparents were Scottish.
> Now, piss off and take your putrid jealousy and hatred with you.
Really! Who really cares what all a person is. I just say that I'm Heinz
57. That's what my dad used to say. We have managed to track our ancestory
back only so far on his side of the family and not very far on my mom's.
One day I will get my DNA done and then I'll know for sure. Would like to
get my daughter done too as husband's family seems to think their full
Italian. I'm thinking not.
dsi1 <dsi1@eternal-september.invalid>: Mar 02 04:32PM -1000

On 3/2/2015 2:26 PM, Julie Bove wrote:
>> point to any of this? Wait, don't answer. I already know. One thing is
>> for certain - you don't know a thing about sausages. :-)
> She will bitch about anything.
I don't mind bitching but one should pick a side and stick with it!
"cshenk" <cshenk1@cox.net>: Mar 02 06:17PM -0600

Bryan-TGWWW wrote in rec.food.cooking:
> > the bulk component for the pork.
> I like dipping thick cut French fries in A-1.
> --Bryan
My guilty pleasure is to use tartar sauce with them as a dip. My
other guilty dip is 1 part mayo, 1/2 part ketchup, 1/2 part brown
mustard then mince some onion fine and mix that in. Weird but good!
"Julie Bove" <juliebove@frontier.com>: Mar 02 04:33PM -0800

"James Silverton" <not.jim.silverton@verizon.net> wrote in message
> The ingredient lists of both sauces are very similar but I prefer the more
> acidic A1, even if I like either on steak. I wonder does anyone have
> strong opinions?
HP has tamarind in it. I don't think the other does. I didn't like the HP.
I used it in some recipe but now I can't remember what it was.
James Silverton <not.jim.silverton@verizon.net>: Mar 02 07:37PM -0500

On 3/2/2015 7:17 PM, cshenk wrote:
> My guilty pleasure is to use tartar sauce with them as a dip. My
> other guilty dip is 1 part mayo, 1/2 part ketchup, 1/2 part brown
> mustard then mince some onion fine and mix that in. Weird but good!
Not that weird! The Belgians and Dutch use mayonnaise (flavored or not)
on French Fries and, of course, Canadians use cottage cheese to make
Poutine (potato not politician).
Jim Silverton (Potomac, MD)
Extraneous "not." in Reply To.
Glutton <nospam@thanks.org>: Mar 02 05:51PM -0800

On 2015-03-02 17:27:59 +0000, ImStillMags said:
> Sometimes I brown some mushrooms and then add chopped bacon before the
> rest of the above ingredients.
> Try this once. You will never go back to just bottled sauce.
It looks damned interesting. Thanks for input.
Food good! Fire BAD!! - Frankenstein's Monster
Glutton <nospam@thanks.org>: Mar 02 05:52PM -0800

On 2015-03-02 17:43:13 +0000, Sqwertz said:
> purpose "steak sauce" out there is Heinz 57 but I rarely use it on
> actual steaks. Smith and Wollensky also makes a mighty fine steak
> sauce, but expensive.
Does a really good steak need steak sauce? Or do you do this kind of
thing when working with lesser quality meat?
Food good! Fire BAD!! - Frankenstein's Monster
JRStern <JRStern@foobar.invalid>: Mar 02 05:54PM -0800

>> have strong opinions?
>It is my strong opinion that I would avoid a steak that required anything
>other than salt and pepper.
Well, now and again it's worth trying some other spices even on pretty
good steaks, I mean at least butter and garlic, but mostly stuff used
for basting. Or put the spices in the side dishes and leave the meat
Glutton <nospam@thanks.org>: Mar 02 05:55PM -0800

On 2015-03-02 20:36:15 +0000, Moe DeLoughan said:
> I agree that the flavor of good beef needs no adornment. I cringe when
> people buy good steak, then marinate it. Cheap meat, yeah I can see
> that. But with a good ribeye or porterhouse, it's just plain wrong.
One of the best steaks I ever had was a rosemary/thyme rubbed
porterhouse at the 21 Club. I admit the ambience juked it up a bit,
but it was great.
> with a pat of butter melting on top of it. I could go with that, since
> the butter will neither diminish nor conflict with the flavor of the
> meat itself. But that's as inventive as I want to go with good beef.
That image is bored into my head from the 50's, but I think a good
steak is rich enough. What I REALLY don't like is herb-butter put on a
Food good! Fire BAD!! - Frankenstein's Monster
dsi1 <dsi1@eternal-september.invalid>: Mar 02 04:30PM -1000

On 3/2/2015 1:48 PM, Travis McGee wrote:
> and to my relief found it to be pretty much the same as the steak sauce,
> even down to the design of the bottle. I see that both are available
> from Amazon.
My guess is that Hawaii consumes the most tonkatsu sauce than any state
in the union because we consume more chicken katsu than any other state
in the union. I have recently become aware that a local plate lunch
place is known for it's sauce for chicken katsu. People seem to really
dig it for some reason. It's a ketchup-based probably with shoyu, brown
sugar, dehydrated garlic, maybe some Worcestershire sauce, and little
else. My guess is most fast food places will make their own version of
this sauce. It doesn't have that slightly sour taste of plum or the dark
spice flavor but it'll do.
lucretiaborgia@fl.it: Mar 02 06:00PM -0400

On Mon, 2 Mar 2015 21:15:17 -0000, "Ophelia"
>The way our shops got round it is to charge 20p for a stronger plastic bag,
>and when it wears out you can exchange it for a new one. You only have to
>buy the first one.
Not such a bad idea. I hate them when they get caught in trees. Looks
so terrible and they last almost forever. Unhappily one got caught a
couple of years ago in the tree opposite my condo. Our wonderful
superintendent (though he laughed at me) managed somehow to get it and
pull it down :)
The other evil one are those plastic whatevers that hold six cans of
pop together. They get chucked out and once I found a gull on the
beach killed by getting its head stuck in one of the holes. I now
take scissors and cut every join so if mine fetches up at sea, it will
not harm anyone.
"l not -l" <lallin@cujo.com>: Mar 02 10:04PM

On 2-Mar-2015, "Nunya Bidnits" <nunyabidnits@eternal-september.invalid>
> A1 and Heinz 57 cover up the steak flavor too much. A tiny splash of L&P
> is
> all I want.
It's a UK sauce; but, available in some supermarkets here (STL suburbs,
generally in more affluent areas) and in the International markets. I have
sometimes seen it at Big Lots! (rare and unpredictable) and World Market.
Change Cujo to Juno for email.
Sqwertz <swertz@cluemail.compost>: Mar 02 08:04PM -0600

On Mon, 2 Mar 2015 17:52:20 -0800, Glutton wrote:
>> sauce, but expensive.
> Does a really good steak need steak sauce? Or do you do this kind of
> thing when working with lesser quality meat?
I use it most often on ground beef patties. Usually with grilled
onions. I never buy cheap-assed steaks like chuck and sirloin steaks
otherwise I'd probably use SS there, too. My bottle of Heinz 57 is
probably 18-20 months old.
JRStern <JRStern@foobar.invalid>: Mar 02 05:51PM -0800

>>And no second place announced.
>I was surprised, I thought one of the two men would be it.
I was surprised how quickly they wrapped it up, without analyzing what
the men had done wrong or what Nancy had done right, but then like
most reality shows (in the US) they never showed internal scoring.
Not that it matters, really.
Kip Wingerz, Always With <blotcheries@yahoo.com.orh>: Mar 03 01:40AM

Predicting when your cereal expires has never been so easy~! Collect a
neighboring PROFIT in every basket.
Scare your Florida landlord with a cutout Sollog mask~!
Get mud butt in your mud hutt~!
-- -- -- -- ?? ? ? ÷ ¤ )MMkay17432( ¤ ÷?? ? ?
Bread Basket <bread@basket.org>: Mar 03 02:26AM +0100

Location: Spain
Spanish McDonald's stores today noted a marked loss in the taste of
"McDonald's Old Time Wine" as well as serious REDUNDANCY in news
posting, ala ref.food.cr00king
James McQuest, Spanish man, is noted as saying: "Our army is nothing
significant, for we haven't cared since Christopher Columbus times."
Associated Reuters, January 32, 2015
"Julie Bove" <juliebove@frontier.com>: Mar 02 04:36PM -0800

"Michel Boucher" <alsandorz@g.mail.com> wrote in message
>> Churros are sweet.
> I said it reminded me of churros. And the churros I am familar
> with are not sweet.
What kind of churros aren't sweet? They're essentially a donut.
"Julie Bove" <juliebove@frontier.com>: Mar 02 04:30PM -0800

"Janet" <nobody@home.com> wrote in message
>> >>> in a hurry when I picked it up. But I don't think I will be trying
>> >>> this brand again. Blech.
> Strange; surely you are the queen of crap cooking.
You think that long grain white rice is crap cooking? Okay then!
"Julie Bove" <juliebove@frontier.com>: Mar 02 04:31PM -0800

"Sqwertz" <swertz@cluemail.compost> wrote in message
>> tried "this brand"... oops, my bad, I foergot she's a writer.
> Did you happen to read the Subject of the post?
> Duh.
I suppose it might confuse someone who has never heard of that brand. Not
sure they are available in all areas.
Melba's Jammin' <barbschaller@earthlink.net>: Mar 02 03:46PM -0600

On 2015-03-02 18:25:25 +0000, Kalmia said:
> It also dawned on me that if a tube is split lengthwise, they are nice
> for building a small lasagne, as there are lots of grooves to hold the
> sauce, and a much easier than handling those loooooong noodles too.
Have you considered putting the filling into a large pastry bag with a
big pastry tip in place (or just the hole in the bag, depending on its
size) and filling from there with a squeeze?
www.barbschaller.com, last update April 2013
"Julie Bove" <juliebove@frontier.com>: Mar 02 04:24PM -0800

"l not -l" <lallin@cujo.com> wrote in message
> container - such as a cream puff shell. The method of filling I
> mentioned
> is for filling tubular manicotti pasta "shells".
I should think a pastry bag would work too.
"Julie Bove" <juliebove@frontier.com>: Mar 02 04:25PM -0800

"zxcvbob" <zxcvbob@charter.net> wrote in message
> not sure what the best kind of pasta would be.
> (didn't The Frug used to make them like this?)
> Bob
I did see some chef do that but now I can't remember what he used.
"Julie Bove" <juliebove@frontier.com>: Mar 02 04:21PM -0800

"Nancy Young" <rjynlyordnospam@verizon.net> wrote in message
> Gordon Ramsey has a wonderful potato/onion gratin that might
> be a good start on a recipe. This looks like the recipe:
> http://www.food-cooking.net/12-cooking/3dbde35c85c224eb.htm
I used to make this all the time. It's just as good with vegetable broth in
it and it is so rich and creamy you would swear there is dairy in it.
"Julie Bove" <juliebove@frontier.com>: Mar 02 04:18PM -0800

"cshenk" <cshenk1@cox.net> wrote in message
> I suspect things that we do in the USA seema bit odd in the UK. A
> yeast bread would not be done with a spoon, but several others types
> are.
That's not true either. Mine is a yeast bread. I will put the recipe here.
Mine is not vegan though as I use honey for my sweetener.
I have also made this but with no raisins and extra cranberries and nuts.
> A fork would be more appropriate for some but a wooden spoon would not
> be that odd depending on how hydrated it was.
I have two wooden spoons but they are more decorative than anything because
they came with the disclaimer that they should not be used with wet
ingredients. I have two sturdy plastic spoons that my daughter found on a
clearance rack in some grocery store. They are called mixing spoons. I
also find that my large, flatware serving spoons work great for some things.
Although I can mix bread by hand, I use my mixer for the first recipe.
Works like a dream!
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"Kennedy Emetulu is an employee ofJonathan's Subsidy Reinvestment Empowerment Programme (SURE-P) andhe is doing his worst to satisfy his employer."

Is the above statement true or false? This forum wants to know. 

Prof. Segun Ogungbemi

On Mar 1, 2015, at 11:24 PM, Salimonu Kadiri <ogunlakaiye@hotmail.com> wrote:

Kennedy Emetulu is an employee of Jonathan's Subsidy Reinvestment Empowerment Programme (SURE-P) and he is doing his worst to satisfy his employer. I

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