Jon Yaeger wrote:

Andre Jute
Sipping a nicely chilled New Zealand White Cloud as an aperitif to
my
midnight snack; with the midnight snack I shall drink a strictly
medicinal glass of Errazzuriz Reserva cab sav from Chile; and
afterwards I shall dip into a bottle of Mas Amiel (a dessert
Grenache,
like having a chocolate treeoutside your window) I opened at 6pm.
By
then I shall just be mellow enough to write the gallstone of RAT a
charming letter, and another to suck up to Pinko after he was
supine
enough to name his amp KISSASS in homage to my KISS; poor fellow --
I
wonder if his entire life is as much of a catastrophe as that
so-called
"design".

Narcissism's grand, isn't it?

Try a dictionary, Jon-John. How can anyone who eats and drinks like I
do, and looks like what he is, a sixteen-stone retired sportsman, be a
narcissist? Put your mind in gear, man.

Dined at Taco Bell tonite.

Cooked for my family. Superb vegetable lasagna. Recipe:

Finely slice three baby leeks. The ones grown in Welsh soil taste best.
Dip Israeli tomatoes in boiling water, peel and chop. Mix a little very
concentrated vegetable stock cooked with white wine with a quarter
teaspoon of Marmite so no one can accuse you of being a vegetarian.
Cook and finely some chop enough leaf spinach to make up the required
amount of filling..

Grate strong cheddar cheese. Dubliner Mature is best. Or you can use
one of the fancy varietals from the Isle of Man. The oak smoked does
not cook well (it eats superbly!) but I love the mature cheddar with
whole peppercorns and the garlic and chives variety. Put butter,
mustard and grated nutmeg in a pan for the white sauce. Peel several
baby carrots and put them through the side of the grater intended to
slice cheese into flat sheets.

Lay out all the other ingredients instantly to hand, also implements.
Don't start cooking until you are ready to cook everything in one
smooth progression or you will burn something or overcook it. Warm up
two plates and the oven. Wipe the lasagna dish with garlic-steeped
olive oil. Put a good bit of the same olive oil in the bottom of one
pan and heat on stove.

Into hot oil drop sliced leek and carrot. Toss in oil, sear to seal.
Only amateur cooks worry about slight edge-burning; the experienced
knows it gives taste. Add tomatoes and stock. Cover and simmer (don't
overcook!) while making white sauce in saucepan with mustard and
nutmeg.

Note that not salt is added, nor pepper. (The leek has a peppery taste
and the nutmeg will bring out the other flavours.)

When white sauce is ready, add half a glass of red wine (not cheap
****--if you won't drink it, don't cook with it) to the filling as you
take it off the heat (safe for children--the alcohol will evaporate in
the oven) and a small bit of cheese to the white sauce ditto.

Build the lasagna in the dish (as explained on the lasagna packet, if
you don't know how; never buy lasagna you have to pre-cook because it
takes too much time, is actually an expert joh, and anyway the
use-as-is variety tastes better; try common Roma brand). Sprinkle top
layer of sauce with grated cheese. Dust with paprika. Cook for 30m or
until al dente (test with fork). Make enough to serve without anything
else except perhaps a green salad or sorbet afterwards. (This is
comfort food; no point in mean servings.) Serve with red wine,
preferably Chilean or Australian varietals.

Wash the pots and implements, chopping boards, counters, stove and
floor while you wait for the food to cook.

If you want to be fancier, substitute ham or cooked chicken for one of
the other ingredients in the filling.

It takes much longer than you think, or than any cookbook tells you.
Allow at least 2h between start and serving times.

Dined at Taco Bell tonite. Enjoyed a crisp nachos grande served with
diced,
ripened tomatoes, fluffy sour cream, and frijoles refritos, served
atop corn
chips, known in the native tongue as "fritos."

My delicious repast was accompanied by two regular beef tacos, with
sauce
picante. The bubbly was a diet Pepsi, a naughty indulgence in this
birthplace of Coca Cola.

Subsequently, the digestive process was herald by a mellow and robust
belch.
At the urging of signals from the nether regions I made my way to
their
powder room, where I proceeded to . . . . .

Narcissism's grand, isn't it? W.G.A.S.

- The dishonest garage trader

You don't really put that **** in your face, do you, Yaeger? That stuff
in the filling, that you call :"beef" may come off a cow but it is
mechanically recovered "meat", MRM, and it comes off the heads and
everywhere else where the abattoir men can't cut a piece that will look
good at the butcher's. The pieces they recover it from are not washed
first so MRM is full of snot and **** and even less desirable stuff out
of animal glands. That is why you are supposed to cook sausages over
very high heat and for a good long time, to kill all that crap. I'm
not bull****ting you. When I wrote that in one of the most
overregulated jurisdictions in the world that **** (literally) is sold
in every supermarket as sausage, I got a letter asking me please not to
make any more trouble. When I went hillwalking with an agricultural
cabinet minister, he asked me to consider the jobs at stake. They knew
I was right! (1)

But is is worse than that. They don't separate the brains and backbone
stem either before taking the MRM. so you are in danger of
Creuzfeld-Jacob Disease, CJD, which will eat your brains and eventually
kill you rather unpleasantly. I wouldn't wish CJD even on an dishonest
garage trader like you.

Mend your diet.

Andre Jute

(1) I ate half a dozen selected sausages the other day, beef, pork,
lamb, chicken, a couple of special mixtures. My butcher, who made the
sausages on his premises in plain sight, has a book in which the number
and name of each animal in the saugage can be traced. He doesn't sell
anything he can't trace to a local farm and particular animal. (Of
course Ireland is the most expensive country in Europe to live in;
someone has to pay for all this safety.) The sausages were about 1,25
Euro each, say a dollar and a half American, which is not expensive if
the alternative is dying disgustingly.

Jon Yaeger wrote:

Andre Jute
Sipping a nicely chilled New Zealand White Cloud as an aperitif to
my
midnight snack; with the midnight snack I shall drink a strictly
medicinal glass of Errazzuriz Reserva cab sav from Chile; and
afterwards I shall dip into a bottle of Mas Amiel (a dessert
Grenache,
like having a chocolate treeoutside your window) I opened at 6pm.
By
then I shall just be mellow enough to write the gallstone of RAT a
charming letter, and another to suck up to Pinko after he was
supine
enough to name his amp KISSASS in homage to my KISS; poor fellow --
I
wonder if his entire life is as much of a catastrophe as that
so-called
"design".

Narcissism's grand, isn't it?

Try a dictionary, Jon-John. How can anyone who eats and drinks like I
do, and looks like what he is, a sixteen-stone retired sportsman, be a
narcissist? Put your mind in gear, man.

Dined at Taco Bell tonite.

Cooked for my family. Superb vegetable lasagna. Recipe:

Finely slice three baby leeks. The ones grown in Welsh soil taste best.
Dip Israeli tomatoes in boiling water, peel and chop. Mix a little very
concentrated vegetable stock cooked with white wine with a quarter
teaspoon of Marmite so no one can accuse you of being a vegetarian.
Cook and finely some chop enough leaf spinach to make up the required
amount of filling..

Grate strong cheddar cheese. Dubliner Mature is best. Or you can use
one of the fancy varietals from the Isle of Man. The oak smoked does
not cook well (it eats superbly!) but I love the mature cheddar with
whole peppercorns and the garlic and chives variety. Put butter,
mustard and grated nutmeg in a pan for the white sauce. Peel several
baby carrots and put them through the side of the grater intended to
slice cheese into flat sheets.

Lay out all the other ingredients instantly to hand, also implements.
Don't start cooking until you are ready to cook everything in one
smooth progression or you will burn something or overcook it. Warm up
two plates and the oven. Wipe the lasagna dish with garlic-steeped
olive oil. Put a good bit of the same olive oil in the bottom of one
pan and heat on stove.

Into hot oil drop sliced leek and carrot. Toss in oil, sear to seal.
Only amateur cooks worry about slight edge-burning; the experienced
knows it gives taste. Add tomatoes and stock. Cover and simmer (don't
overcook!) while making white sauce in saucepan with mustard and
nutmeg.

Note that not salt is added, nor pepper. (The leek has a peppery taste
and the nutmeg will bring out the other flavours.)

When white sauce is ready, add half a glass of red wine (not cheap
****--if you won't drink it, don't cook with it) to the filling as you
take it off the heat (safe for children--the alcohol will evaporate in
the oven) and a small bit of cheese to the white sauce ditto.

Build the lasagna in the dish (as explained on the lasagna packet, if
you don't know how; never buy lasagna you have to pre-cook because it
takes too much time, is actually an expert joh, and anyway the
use-as-is variety tastes better; try common Roma brand). Sprinkle top
layer of sauce with grated cheese. Dust with paprika. Cook for 30m or
until al dente (test with fork). Make enough to serve without anything
else except perhaps a green salad or sorbet afterwards. (This is
comfort food; no point in mean servings.) Serve with red wine,
preferably Chilean or Australian varietals.

Wash the pots and implements, chopping boards, counters, stove and
floor while you wait for the food to cook.

If you want to be fancier, substitute ham or cooked chicken for one of
the other ingredients in the filling.

It takes much longer than you think, or than any cookbook tells you.
Allow at least 2h between start and serving times.

Dined at Taco Bell tonite. Enjoyed a crisp nachos grande served with
diced,
ripened tomatoes, fluffy sour cream, and frijoles refritos, served
atop corn
chips, known in the native tongue as "fritos."

My delicious repast was accompanied by two regular beef tacos, with
sauce
picante. The bubbly was a diet Pepsi, a naughty indulgence in this
birthplace of Coca Cola.

Subsequently, the digestive process was herald by a mellow and robust
belch.
At the urging of signals from the nether regions I made my way to
their
powder room, where I proceeded to . . . . .

Narcissism's grand, isn't it? W.G.A.S.

- The dishonest garage trader

You don't really put that **** in your face, do you, Yaeger? That stuff
in the filling, that you call :"beef" may come off a cow but it is
mechanically recovered "meat", MRM, and it comes off the heads and
everywhere else where the abattoir men can't cut a piece that will look
good at the butcher's. The pieces they recover it from are not washed
first so MRM is full of snot and **** and even less desirable stuff out
of animal glands. That is why you are supposed to cook sausages over
very high heat and for a good long time, to kill all that crap. I'm
not bull****ting you. When I wrote that in one of the most
overregulated jurisdictions in the world that **** (literally) is sold
in every supermarket as sausage, I got a letter asking me please not to
make any more trouble. When I went hillwalking with an agricultural
cabinet minister, he asked me to consider the jobs at stake. They knew
I was right! (1)

But is is worse than that. They don't separate the brains and backbone
stem either before taking the MRM. so you are in danger of
Creuzfeld-Jacob Disease, CJD, which will eat your brains and eventually
kill you rather unpleasantly. I wouldn't wish CJD even on an dishonest
garage trader.

Mend your diet.

Andre Jute

(1) I ate half a dozen selected sausages the other day, beef, pork,
lamb, chicken, a couple of special mixtures. My butcher, who made the
sausages on his premises in plain sight, has a book in which the number
and name of each animal in the saugage can be traced. He doesn't sell
anything he can't trace to a local farm and particular animal. (Of
course Ireland is the most expensive country in Europe to live in;
someone has to pay for all this safety.) The sausages were about 1,25
Euro each, say a dollar and a half American, which is not expensive if
the alternative is dying disgustingly.

On 18 Mar 2005 16:23:48 -0800, wrote:

Andre Jute
Sipping a nicely chilled New Zealand White Cloud as an aperitif to my
midnight snack; with the midnight snack I shall drink a strictly
medicinal glass of Errazzuriz Reserva cab sav from Chile; and
afterwards I shall dip into a bottle of Mas Amiel (a dessert Grenache,
like having a chocolate treeoutside your window) I opened at 6pm. By
then I shall just be mellow enough

You mean completely smashed, as usual, do you not?

to write the gallstone of RAT a
charming letter, and another to suck up to Pinko after he was supine
enough to name his amp KISSASS in homage to my KISS; poor fellow -- I
wonder if his entire life is as much of a catastrophe as that so-called
"design".

Firstly, you mis-spelled again - it's KISASS. Secondly, it is of
course not a 'homage' to KISS - how could it be, when KISS patently
does not exist? Finally, you are not qualified to pass comment on the
design.



(1) Yeah, I know you want me to spell champagne with a capital. I don't
think so but thanks for your thoughts all the same. I'm not a fashion
victim, and I have a lifelong record of resistance to hypocritical,
self-serving French political correctness. I laboured in that vineyard
before President Bush (a great man) even discovered where France is on
the map. Can't blame him. A few elections from now it will not be
necessary for an American president to know where France is.

How fascinating that you hate French political correctness, but admire
the ultra-PC fundamentalist neo-Nazi Bush.
--

Stewart Pinkerton | Music is Art - Audio is Engineering

wrote:

And no, a misspelling denoting ignorance is not the sort of error I
commit. I'm talking about a red wine called generically Corton Rouge
by Anglophones the same way we invariably would refer to claret
whenever we had a French academic to dinner at college. It rarely
failed to infuriate.

Generically it's called Corton, or at a push, Corton rouge. Never Corton
Rouge


(1) Yeah, I know you want me to spell champagne with a capital. I
don't think so but thanks for your thoughts all the same. I'm not a
fashion victim, and I have a lifelong record of resistance to
hypocritical, self-serving French political correctness. I laboured
in that vineyard before President Bush (a great man) even discovered
where France is on the map. Can't blame him. A few elections from now
it will not be necessary for an American president to know where
France is.

What's a discussion about Champagne got to do with the US president?

Stimpy wrote:

wrote:

And no, a misspelling denoting ignorance is not the sort of error I
commit. I'm talking about a red wine called generically Corton Rouge
by Anglophones the same way we invariably would refer to claret
whenever we had a French academic to dinner at college. It rarely
failed to infuriate.

Generically it's called Corton, or at a push, Corton rouge. Never Corton
Rouge


(1) Yeah, I know you want me to spell champagne with a capital. I
don't think so but thanks for your thoughts all the same. I'm not a
fashion victim, and I have a lifelong record of resistance to
hypocritical, self-serving French political correctness. I laboured
in that vineyard before President Bush (a great man) even discovered
where France is on the map. Can't blame him. A few elections from now
it will not be necessary for an American president to know where
France is.

What's a discussion about Champagne got to do with the US president?

It doesn't matter, its OT.

I have never been to France, so I have no idea about how correct they are,
and I have no clue as to whether France will be such an insignificant
power on the planet within say 12 years that
the US president can ignore France totally.

The US is desperately developing robotic soldiers, so that foreign
"regime adjustments" will be all the easier, and in 20 years
the world will be a very differently ruled kinda place.
But I can't rely on my crystal ball for low thd.

But in general, I like French culture, food, and wine, music, art,
films, architecture, etc, etc, etc, and so many of their ideas.
There is much I wouldn't like, but I am happily
12,000 miles away, and the wine made here is a decent drop.

In 1,000 years, the planet will be about stuffed completely,
at the current rate of the rape of nature, and resources,
and french fries and McDonalds both won't have great significance.
Humanity, and perhaps hu-womanity will have long evolved into
some other genetically modified species,
able to live in the garbage of its past.

Patrick Turner.

In article . com,
wrote:

By then I shall just be mellow enough to write the gallstone of RAT a
charming letter, and another to suck up to Pinko after he was supine
enough to name his amp KISSASS in homage to my KISS; poor fellow -- I
wonder if his entire life is as much of a catastrophe as that so-called
"design".

Hi Andre,

You have confused Stewart's design with mine, Stewart calls his the
"KISASS", mine is called the KISSASS, being much closer to the original
300B design, all single ended, and even using an output transformer.


Regards,

John Byrns


Surf my web pages at, http://users.rcn.com/jbyrns/

John Byrns wrote:
In article . com,
wrote:

Pinko after he was supine
enough to name his amp KISSASS in homage to my KISS; poor fellow --
I
wonder if his entire life is as much of a catastrophe as that
so-called
"design".

Hi Andre,

You have confused Stewart's design with mine, Stewart calls his the
"KISASS", mine is called the KISSASS, being much closer to the
original
300B design, all single ended, and even using an output transformer.


Regards,

John Byrns

Surf my web pages at, http://users.rcn.com/jbyrns/

The world just isn't a fair place. Look at it:

You had the originality to be first with transistor amp that sounds
like a tube amp, you had the initiative and honesty to build it and
test it, you named it cleverly, and what is your reward?

Your reward is for this wretched johnnycomelately (by 38 years!)
Pinkerton to steal the name of your amp for his travesty of my 300B,
which he hasn't even had the decency to build. Your reward is that even
good people now confuse the wretched Pinkerton Travesty with your amp.

I'd catch a quick shower, John, just in case some of the slime that
Pinkerton drags about everywhere with him has rubbed off on you via
Pinkerton's theft

No, the world isn't fair.

I shall also in future make a sincere effort not to confuse you KISSASS
amp with Pinkerton's KISASS Travesty.

Andre Jute

On Sat, 19 Mar 2005 13:37:12 -0600, (John Byrns) wrote:

In article . com,
wrote:

By then I shall just be mellow enough to write the gallstone of RAT a
charming letter, and another to suck up to Pinko after he was supine
enough to name his amp KISSASS in homage to my KISS; poor fellow -- I
wonder if his entire life is as much of a catastrophe as that so-called
"design".

Hi Andre,

You have confused Stewart's design with mine, Stewart calls his the
"KISASS", mine is called the KISSASS, being much closer to the original
300B design, all single ended, and even using an output transformer.

I fear the poor chap does indeed live in a permanent state of
confusion..............

--

Stewart Pinkerton | Music is Art - Audio is Engineering

"François Yves Le Gal" wrote in message
...
On Thu, 17 Mar 2005 22:47:03 -0000, "Stimpy"
wrote:

WTF is 'Corton Rouge'?

Could be some Corton, an excellent red wine from Burgundy. Or a misspelled
Cordon Rouge.


The name Corton Rouge is correct.
It is an excellent red from the vineyards of Burgundy.
I have two bottles of very fine 1973 in my small wine cellar.
I thought to open one of them when I complete my KISS amp.

Iain

Iain M Churches wrote:
"François Yves Le Gal" wrote in message
...
On Thu, 17 Mar 2005 22:47:03 -0000, "Stimpy"
wrote:

WTF is 'Corton Rouge'?

Could be some Corton, an excellent red wine from Burgundy. Or a
misspelled Cordon Rouge.


The name Corton Rouge is correct.

Corton rouge rather than Corton Rouge surely?