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WHERE THE HECK IS EVERYONE?
http://www.netcooks.com/forum/viewtopic.php?f=3&t=135		 Page 1 of 1
Author:  The reckless chef [ Sat Aug 14, 2004 9:23 am ]
Post subject:  WHERE THE HECK IS EVERYONE?
:?: :?: I notice a lot of people will look at a topic but only one or two people respond.
What the heck is going on? I realize that our lives are busy,but if you have the time to look at a topic then you probably have the time to contribute towards it. Everyone who looks at this topic for instance, take a moment to let us know what is keeping you so busy. Don't be shy and tell it like it is.
Author:  Knockdonagh [ Sun Aug 15, 2004 2:04 am ]
Post subject:  Where is everybody?
:P
Dites donc, mon ami! When there is online a maitre de la cuisine with such an
encyclopedic knowledge of the art, why exert oneself?
Now, if anyone wants to know how to cook tripe and onions.....!
Author:  Knockdonagh [ Sun Aug 15, 2004 2:05 am ]
Post subject:  Where is everybody?
:P
Dites donc, mon ami! When there is online a maitre de la cuisine with such an
encyclopedic knowledge of the art, why exert oneself?
Now, if anyone wants to know how to cook tripe and onions.....!
Author:  The reckless chef [ Sun Aug 15, 2004 6:00 am ]
Post subject: 
So I get it now. I am answering too many queries so people are sitting back and waiting. Well when I joined in Feb. the same problem existed,that being, no one was replying to questions being asked and that is why I started to answer them. I am going to have to mull over this situation. And as for tripe :x
Author:  Knockdonagh [ Sun Aug 15, 2004 10:50 pm ]
Post subject: 
Admittedly it has been likened to chewing strips of india rubber but I do not think the person who wrote that had been served it properly cooked. Tripes a la Nicoise (I wish this blessed thing allowed the accents and circumflexes!) takes ages but is yum-eee when finished especially if you can get the 'la panse' type of tripe.I like to eat rognons d'agneau too, and thin slices of lamb's liver, lightly dredged in seasoned flour, sauteed in butter and served with a little cream in the sauce. Now I have made myself hungry and it has been only half an hour since lunch. I don't eat brains or sweetbreads or snails or frog's legs. I reckon the world need its frogs, legs and all. :)
Keep on keeping on, soldier, the internet world needs you.
Author:  The reckless chef [ Mon Aug 16, 2004 6:37 am ]
Post subject: 
Did you want to spell Tripes à la Niçoise this way? Or perhaps the letters ô or â or ê. Let us try a little test. Spell out the word Niçoise but when you come to the letter c hold down your Alt button,punch in 0231,and let go the button. If this works iI will send you some others.
Have a g'day.
Author:  Flash Gordon [ Mon Aug 16, 2004 5:23 pm ]
Post subject:  Don't ask the question unless you want to hear the answer...
.Lawyers put it another way.... don't ask the question unless you already know the answer. :lol: What's been keeping me busy is my grandson. Nathan has a problem and I'm doing what I can to help. Rest assured I'll be back as soon as I can.
Author:  The reckless chef [ Mon Aug 16, 2004 6:10 pm ]
Post subject: 
Flash old buddy,I know all about it,and I am definitely not refering to you. I am refering to all out there who we never hear from.
Author:  Joy [ Tue Aug 17, 2004 10:28 pm ]
Post subject: 
Hello there everyone! I really haven't been gone... but sometimes life seems to fly by... I've been making some changes in my life but I'm back too!

Joy
Author:  The reckless chef [ Wed Aug 18, 2004 7:22 am ]
Post subject: 
:D :P :D :P :D :P :D :P :D :P And as you can see,it is really great to have you back. :D :P :D :P :D :P :P :D :P :P
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