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Thread: my current fav thing..

  1. #1
    KROM Guest

    Default my current fav thing..

    lately I have been using large broccoli stems cooked slowly in chicken
    stock with a bit of onion and garlic and it tastes just like potato to
    me..very good.

    I also have been buying marrow bones and ox tails and cooking them with the
    broccoli and that’s amazingly tasty!

    stupid grocery store raised the price of them because they must have thought
    oooh somebody is buying these..lol..they were 90 cents a pound and jumped to
    5..outraged I told the butcher that was ridiculous and refused to buy them
    and the next week they were back to normal..tsk.

    he conceded few people buy them which is sad..same for beef rib tips/rib
    Letts...nobody wants to spend the time braising them till tender.

    I will have to special order them to make my beef short ribs braised in
    wine.

    my wife loves the flavor of the broccoli but refuses to eat the bone
    marrow..lol

    KROM


  2. #2
    Storrmmee Guest

    Default Re: my current fav thing..

    i vote with your wife, my DH would vote with you, Lee
    "KROM" <[email protected]> wrote in message
    news:idm56f$uba$[email protected]..
    > lately I have been using large broccoli stems cooked slowly in chicken
    > stock with a bit of onion and garlic and it tastes just like potato to
    > me..very good.
    >
    > I also have been buying marrow bones and ox tails and cooking them with
    > the broccoli and that's amazingly tasty!
    >
    > stupid grocery store raised the price of them because they must have
    > thought oooh somebody is buying these..lol..they were 90 cents a pound and
    > jumped to 5..outraged I told the butcher that was ridiculous and refused
    > to buy them and the next week they were back to normal..tsk.
    >
    > he conceded few people buy them which is sad..same for beef rib tips/rib
    > Letts...nobody wants to spend the time braising them till tender.
    >
    > I will have to special order them to make my beef short ribs braised in
    > wine.
    >
    > my wife loves the flavor of the broccoli but refuses to eat the bone
    > marrow..lol
    >
    > KROM
    >




  3. #3
    Julie Bove Guest

    Default Re: my current fav thing..


    "KROM" <[email protected]> wrote in message
    news:idm56f$uba$[email protected]..
    > lately I have been using large broccoli stems cooked slowly in chicken
    > stock with a bit of onion and garlic and it tastes just like potato to
    > me..very good.
    >
    > I also have been buying marrow bones and ox tails and cooking them with
    > the broccoli and that's amazingly tasty!
    >
    > stupid grocery store raised the price of them because they must have
    > thought oooh somebody is buying these..lol..they were 90 cents a pound and
    > jumped to 5..outraged I told the butcher that was ridiculous and refused
    > to buy them and the next week they were back to normal..tsk.
    >
    > he conceded few people buy them which is sad..same for beef rib tips/rib
    > Letts...nobody wants to spend the time braising them till tender.
    >
    > I will have to special order them to make my beef short ribs braised in
    > wine.
    >
    > my wife loves the flavor of the broccoli but refuses to eat the bone
    > marrow..lol


    I do not see how cooked broccoli could taste like potato. The taste of
    cooked broccoli is so vile to me, I have to spit it out as soon as it
    touches my tongue! I can't eat any dish that has even a tiny bit of
    broccoli in it.



  4. #4
    W. Baker Guest

    Default Re: my current fav thing..

    Julie Bove <[email protected]> wrote:

    : "KROM" <[email protected]> wrote in message
    : news:idm56f$uba$[email protected]..
    : > lately I have been using large broccoli stems cooked slowly in chicken
    : > stock with a bit of onion and garlic and it tastes just like potato to
    : > me..very good.
    : >
    : > I also have been buying marrow bones and ox tails and cooking them with
    : > the broccoli and that's amazingly tasty!
    : >
    : > stupid grocery store raised the price of them because they must have
    : > thought oooh somebody is buying these..lol..they were 90 cents a pound and
    : > jumped to 5..outraged I told the butcher that was ridiculous and refused
    : > to buy them and the next week they were back to normal..tsk.
    : >
    : > he conceded few people buy them which is sad..same for beef rib tips/rib
    : > Letts...nobody wants to spend the time braising them till tender.
    : >
    : > I will have to special order them to make my beef short ribs braised in
    : > wine.
    : >
    : > my wife loves the flavor of the broccoli but refuses to eat the bone
    : > marrow..lol

    : I do not see how cooked broccoli could taste like potato. The taste of
    : cooked broccoli is so vile to me, I have to spit it out as soon as it
    : touches my tongue! I can't eat any dish that has even a tiny bit of
    : broccoli in it.
    The stems, tough old things, probably woudl cook up to , say mash, very
    like the caulifower we use for fautates. Both are related to cabbage, but
    can get beyond the cabbage taste and then might well work as a kind of
    fauxtato. Of course, if you KNOW it is broccoli in the dish it would turn
    horrid for you. The mind can do remarkable things in guiding our taste.
    We all knolw abaout getting kids to eat vegetables by pureeing them or
    finely chopping them and puting them in meatloaves or meatballs. If they
    knowhte vegetables are in there they won't like or eat it, but if not, may
    well enjo their meat a great deal.

    Wendy


  5. #5
    Bill who putters Guest

    Default Re: my current fav thing..

    In article <idmd98$fum$[email protected]>,
    "W. Baker" <[email protected]> wrote:

    > Julie Bove <[email protected]> wrote:
    >
    > : "KROM" <[email protected]> wrote in message
    > : news:idm56f$uba$[email protected]..
    > : > lately I have been using large broccoli stems cooked slowly in chicken
    > : > stock with a bit of onion and garlic and it tastes just like potato to
    > : > me..very good.
    > : >
    > : > I also have been buying marrow bones and ox tails and cooking them with
    > : > the broccoli and that's amazingly tasty!
    > : >
    > : > stupid grocery store raised the price of them because they must have
    > : > thought oooh somebody is buying these..lol..they were 90 cents a pound
    > : > and
    > : > jumped to 5..outraged I told the butcher that was ridiculous and refused
    > : > to buy them and the next week they were back to normal..tsk.
    > : >
    > : > he conceded few people buy them which is sad..same for beef rib tips/rib
    > : > Letts...nobody wants to spend the time braising them till tender.
    > : >
    > : > I will have to special order them to make my beef short ribs braised in
    > : > wine.
    > : >
    > : > my wife loves the flavor of the broccoli but refuses to eat the bone
    > : > marrow..lol
    >
    > : I do not see how cooked broccoli could taste like potato. The taste of
    > : cooked broccoli is so vile to me, I have to spit it out as soon as it
    > : touches my tongue! I can't eat any dish that has even a tiny bit of
    > : broccoli in it.
    > The stems, tough old things, probably woudl cook up to , say mash, very
    > like the caulifower we use for fautates. Both are related to cabbage, but
    > can get beyond the cabbage taste and then might well work as a kind of
    > fauxtato. Of course, if you KNOW it is broccoli in the dish it would turn
    > horrid for you. The mind can do remarkable things in guiding our taste.
    > We all knolw abaout getting kids to eat vegetables by pureeing them or
    > finely chopping them and puting them in meatloaves or meatballs. If they
    > knowhte vegetables are in there they won't like or eat it, but if not, may
    > well enjo their meat a great deal.
    >
    > Wendy


    My MIL peeled the stems and was happy with the results. A 94 year old
    swede.

    --
    Bill S. Jersey USA zone 5 shade garden

    Daniel Moynihan and Dennis Kucinich in 2012 !



  6. #6
    Julie Bove Guest

    Default Re: my current fav thing..


    "W. Baker" <[email protected]> wrote in message
    news:idmd98$fum$[email protected]..
    > Julie Bove <[email protected]> wrote:
    >
    > : "KROM" <[email protected]> wrote in message
    > : news:idm56f$uba$[email protected]..
    > : > lately I have been using large broccoli stems cooked slowly in chicken
    > : > stock with a bit of onion and garlic and it tastes just like potato to
    > : > me..very good.
    > : >
    > : > I also have been buying marrow bones and ox tails and cooking them
    > with
    > : > the broccoli and that's amazingly tasty!
    > : >
    > : > stupid grocery store raised the price of them because they must have
    > : > thought oooh somebody is buying these..lol..they were 90 cents a pound
    > and
    > : > jumped to 5..outraged I told the butcher that was ridiculous and
    > refused
    > : > to buy them and the next week they were back to normal..tsk.
    > : >
    > : > he conceded few people buy them which is sad..same for beef rib
    > tips/rib
    > : > Letts...nobody wants to spend the time braising them till tender.
    > : >
    > : > I will have to special order them to make my beef short ribs braised
    > in
    > : > wine.
    > : >
    > : > my wife loves the flavor of the broccoli but refuses to eat the bone
    > : > marrow..lol
    >
    > : I do not see how cooked broccoli could taste like potato. The taste of
    > : cooked broccoli is so vile to me, I have to spit it out as soon as it
    > : touches my tongue! I can't eat any dish that has even a tiny bit of
    > : broccoli in it.
    > The stems, tough old things, probably woudl cook up to , say mash, very
    > like the caulifower we use for fautates. Both are related to cabbage, but
    > can get beyond the cabbage taste and then might well work as a kind of
    > fauxtato. Of course, if you KNOW it is broccoli in the dish it would turn
    > horrid for you. The mind can do remarkable things in guiding our taste.
    > We all knolw abaout getting kids to eat vegetables by pureeing them or
    > finely chopping them and puting them in meatloaves or meatballs. If they
    > knowhte vegetables are in there they won't like or eat it, but if not, may
    > well enjo their meat a great deal.


    I can not stand most cooked cauliflower either and would not like faux
    potatoes. I did eat some soup at a Russian place in NY that contained
    cauliflower and I did like that. But I've never liked it in anything else.
    If someone were to put broccoli or cauliflower in a meatloaf, I could surely
    taste it and would not eat it.



  7. #7
    KROM Guest

    Default Re: my current fav thing..

    yes it is the stems that have the potato flavor when cooked in chicken
    stock or broth until tender..I cube them before cooking so their small size
    cooks faster and absorbs more flavor.

    I HATE veggies..I'm a pure meat guy..but I always noticed the broccoli in
    Chinese food was usually fairly edible to a person like me who despises the
    green stuff.

    so for years I have messed about with cooking it in a way I would like.

    the combination of cooking the stems in the broth..and especially with bone
    marrow makes them change flavor..they become sweet not bitter...very good.

    the tops would be overcooked mush fyi...it’s the hard stems that
    transform..if you every peeled one you'd see they are nearly white inside
    and fairly flavorless even raw....it’s the dark green bits that are bitter.

    KROM


    "W. Baker" wrote in message news:idmd98$fum$[email protected]..

    Julie Bove <[email protected]> wrote:

    : "KROM" <[email protected]> wrote in message
    : news:idm56f$uba$[email protected]..
    : > lately I have been using large broccoli stems cooked slowly in chicken
    : > stock with a bit of onion and garlic and it tastes just like potato to
    : > me..very good.
    : >
    : > I also have been buying marrow bones and ox tails and cooking them with
    : > the broccoli and that's amazingly tasty!
    : >
    : > stupid grocery store raised the price of them because they must have
    : > thought oooh somebody is buying these..lol..they were 90 cents a pound
    and
    : > jumped to 5..outraged I told the butcher that was ridiculous and refused
    : > to buy them and the next week they were back to normal..tsk.
    : >
    : > he conceded few people buy them which is sad..same for beef rib tips/rib
    : > Letts...nobody wants to spend the time braising them till tender.
    : >
    : > I will have to special order them to make my beef short ribs braised in
    : > wine.
    : >
    : > my wife loves the flavor of the broccoli but refuses to eat the bone
    : > marrow..lol

    : I do not see how cooked broccoli could taste like potato. The taste of
    : cooked broccoli is so vile to me, I have to spit it out as soon as it
    : touches my tongue! I can't eat any dish that has even a tiny bit of
    : broccoli in it.
    The stems, tough old things, probably woudl cook up to , say mash, very
    like the caulifower we use for fautates. Both are related to cabbage, but
    can get beyond the cabbage taste and then might well work as a kind of
    fauxtato. Of course, if you KNOW it is broccoli in the dish it would turn
    horrid for you. The mind can do remarkable things in guiding our taste.
    We all knolw abaout getting kids to eat vegetables by pureeing them or
    finely chopping them and puting them in meatloaves or meatballs. If they
    knowhte vegetables are in there they won't like or eat it, but if not, may
    well enjo their meat a great deal.

    Wendy


  8. #8
    KROM Guest

    Default Re: my current fav thing..

    yes I probably wasn’t clear I meant I use the inner white of the stems
    cooked in broth and they taste and have the texture of potato...very good.

    it was a Chinese chef who I first heard mention using the peeled stems years
    ago.

    for me and wife it’s a jack sprat thing..she eats the tops..I eat the peeled
    stems...lol

    KROM


    "Bill who putters" wrote
    My MIL peeled the stems and was happy with the results. A 94 year old
    swede.


  9. #9
    W. Baker Guest

    Default Re: my current fav thing..

    KROM <krom@kromco.com> wrote:
    : yes I probably wasn?t clear I meant I use the inner white of the stems
    : cooked in broth and they taste and have the texture of potato...very good.

    : it was a Chinese chef who I first heard mention using the peeled stems years
    : ago.

    : for me and wife it?s a jack sprat thing..she eats the tops..I eat the peeled
    : stems...lol

    : KROM

    You are welcome to my ouse any time. I just love the tops and do eat the
    stems, as I won't waste food, but would love to have someone over for
    dinner who prefers the stems:-)

    I was lucky with cicken as my late husband preferred the leg of roast
    chicken and I, the breast, so we never had to fight over it:-)

    6 months today since Syd died. I miss him and dropped a few tears today,
    but, n general am getting on with my life and find that I even enjoy my
    own company. Only problem is finding a good way to cook for 1 with
    enough variety.

    Wendy

    : "Bill who p
    utters" wrote
    : My MIL peeled the stems and was happy with the results. A 94 year old
    : swede.


  10. #10
    Julie Bove Guest

    Default Re: my current fav thing..


    "KROM" <[email protected]> wrote in message
    news:idok5v$6d3$[email protected]..
    > yes it is the stems that have the potato flavor when cooked in chicken
    > stock or broth until tender..I cube them before cooking so their small
    > size cooks faster and absorbs more flavor.
    >
    > I HATE veggies..I'm a pure meat guy..but I always noticed the broccoli in
    > Chinese food was usually fairly edible to a person like me who despises
    > the green stuff.
    >
    > so for years I have messed about with cooking it in a way I would like.
    >
    > the combination of cooking the stems in the broth..and especially with
    > bone marrow makes them change flavor..they become sweet not bitter...very
    > good.
    >
    > the tops would be overcooked mush fyi...it's the hard stems that
    > transform..if you every peeled one you'd see they are nearly white inside
    > and fairly flavorless even raw....it's the dark green bits that are
    > bitter.


    Hmmm... Strange. My husband is a big meat eater and doesn't really like
    veggies either. But he will eat huge amounts of either broccoli or
    asparagus. He thinks they taste good. I can not stand the taste or the
    aroma of either. He will also eat baby carrots but only with hummus.



  11. #11
    Storrmmee Guest

    Default Re: my current fav thing..

    i am truly sorry for your loss, and it will be more bearable in time... as
    to the variety you can cook/freeze, or is there someone close who either has
    trouble cooking or is not as healthy as you need to be to cook for: Lee
    "W. Baker" <[email protected]> wrote in message
    news:idp1vf$6k8$[email protected]..
    > KROM <[email protected]> wrote:
    > : yes I probably wasn?t clear I meant I use the inner white of the stems
    > : cooked in broth and they taste and have the texture of potato...very
    > good.
    >
    > : it was a Chinese chef who I first heard mention using the peeled stems
    > years
    > : ago.
    >
    > : for me and wife it?s a jack sprat thing..she eats the tops..I eat the
    > peeled
    > : stems...lol
    >
    > : KROM
    >
    > You are welcome to my ouse any time. I just love the tops and do eat the
    > stems, as I won't waste food, but would love to have someone over for
    > dinner who prefers the stems:-)
    >
    > I was lucky with cicken as my late husband preferred the leg of roast
    > chicken and I, the breast, so we never had to fight over it:-)
    >
    > 6 months today since Syd died. I miss him and dropped a few tears today,
    > but, n general am getting on with my life and find that I even enjoy my
    > own company. Only problem is finding a good way to cook for 1 with
    > enough variety.
    >
    > Wendy
    >
    > : "Bill who p
    > utters" wrote
    > : My MIL peeled the stems and was happy with the results. A 94 year old
    > : swede.
    >




  12. #12
    KROM Guest

    Default Re: my current fav thing..

    ?great idea!

    helping some older/disabled person who needs help with meals would be a
    great way to deal with extras..especially if one enjoys cooking for others.

    plus helping others always makes life better!

    or freeze the left overs or make a meal day one and eat half and the other
    half for lunch next day.

    I love lock n lock containers they are much better then the classic
    tuperware and keep food fresh a long time..you can get it pretty much
    everywhere now but I think it was qvc years ago that first had them..was
    perhaps the only real deal I got from them..lol


    KROM

    "Storrmmee" wrote in message news:[email protected]..

    i am truly sorry for your loss, and it will be more bearable in time... as
    to the variety you can cook/freeze, or is there someone close who either has
    trouble cooking or is not as healthy as you need to be to cook for: Lee
    "W. Baker" <[email protected]> wrote in message
    news:idp1vf$6k8$[email protected]..
    > KROM <[email protected]> wrote:
    > : yes I probably wasn?t clear I meant I use the inner white of the stems
    > : cooked in broth and they taste and have the texture of potato...very
    > good.
    >
    > : it was a Chinese chef who I first heard mention using the peeled stems
    > years
    > : ago.
    >
    > : for me and wife it?s a jack sprat thing..she eats the tops..I eat the
    > peeled
    > : stems...lol
    >
    > : KROM
    >
    > You are welcome to my ouse any time. I just love the tops and do eat the
    > stems, as I won't waste food, but would love to have someone over for
    > dinner who prefers the stems:-)
    >
    > I was lucky with cicken as my late husband preferred the leg of roast
    > chicken and I, the breast, so we never had to fight over it:-)
    >
    > 6 months today since Syd died. I miss him and dropped a few tears today,
    > but, n general am getting on with my life and find that I even enjoy my
    > own company. Only problem is finding a good way to cook for 1 with
    > enough variety.
    >
    > Wendy
    >
    > : "Bill who p
    > utters" wrote
    > : My MIL peeled the stems and was happy with the results. A 94 year old
    > : swede.
    >



  13. #13
    KROM Guest

    Default Re: my current fav thing..

    ?:-)

    we need to get those food teleporters going so you can foodmail (like email
    but with food) me that great food!

    as far as chicken,my wife eats the breast meat I eat the rest I'm even known
    to try to eat the marrow and my favorite part is the parsons nose.

    she no matter how done the meat is of any type will nuke it until its dry as
    a bone

    sure this hurts me a bit when we eat prime rib or dry aged steaks..but as
    long as she enjoys it I'm happy.


    the older I get the faster time seems..I cant believe its been six months
    already...

    <<hug>>

    I know he is proud of how well your doing

    I'm sure a few tears will be shed many more times until your rejoined..it is
    only natural..but soon those tears will be happy memories of him and happy
    times instead of just loss and deep sorrow.

    KROM


    "W. Baker" wrote ...


    You are welcome to my ouse any time. I just love the tops and do eat the
    stems, as I won't waste food, but would love to have someone over for
    dinner who prefers the stems:-)

    I was lucky with cicken as my late husband preferred the leg of roast
    chicken and I, the breast, so we never had to fight over it:-)

    6 months today since Syd died. I miss him and dropped a few tears today,
    but, n general am getting on with my life and find that I even enjoy my
    own company. Only problem is finding a good way to cook for 1 with
    enough variety.

    Wendy



  14. #14
    Storrmmee Guest

    Default Re: my current fav thing..

    we had just gotten some farberwear versions of those locking containers...
    really liked them too, that is until the fireate them, Lee
    "KROM" <[email protected]> wrote in message
    news:idr984$kkf$[email protected]..
    > ?great idea!
    >
    > helping some older/disabled person who needs help with meals would be a
    > great way to deal with extras..especially if one enjoys cooking for
    > others.
    >
    > plus helping others always makes life better!
    >
    > or freeze the left overs or make a meal day one and eat half and the other
    > half for lunch next day.
    >
    > I love lock n lock containers they are much better then the classic
    > tuperware and keep food fresh a long time..you can get it pretty much
    > everywhere now but I think it was qvc years ago that first had them..was
    > perhaps the only real deal I got from them..lol
    >
    >
    > KROM
    >
    > "Storrmmee" wrote in message news:[email protected]..
    >
    > i am truly sorry for your loss, and it will be more bearable in time... as
    > to the variety you can cook/freeze, or is there someone close who either
    > has
    > trouble cooking or is not as healthy as you need to be to cook for: Lee
    > "W. Baker" <[email protected]> wrote in message
    > news:idp1vf$6k8$[email protected]..
    >> KROM <[email protected]> wrote:
    >> : yes I probably wasn?t clear I meant I use the inner white of the stems
    >> : cooked in broth and they taste and have the texture of potato...very
    >> good.
    >>
    >> : it was a Chinese chef who I first heard mention using the peeled stems
    >> years
    >> : ago.
    >>
    >> : for me and wife it?s a jack sprat thing..she eats the tops..I eat the
    >> peeled
    >> : stems...lol
    >>
    >> : KROM
    >>
    >> You are welcome to my ouse any time. I just love the tops and do eat the
    >> stems, as I won't waste food, but would love to have someone over for
    >> dinner who prefers the stems:-)
    >>
    >> I was lucky with cicken as my late husband preferred the leg of roast
    >> chicken and I, the breast, so we never had to fight over it:-)
    >>
    >> 6 months today since Syd died. I miss him and dropped a few tears today,
    >> but, n general am getting on with my life and find that I even enjoy my
    >> own company. Only problem is finding a good way to cook for 1 with
    >> enough variety.
    >>
    >> Wendy
    >>
    >> : "Bill who p
    >> utters" wrote
    >> : My MIL peeled the stems and was happy with the results. A 94 year old
    >> : swede.
    >>

    >




  15. #15
    KROM Guest

    Default Re: my current fav thing..

    ?sorry about the fire..that stinks

    I suppose a bright side is you can get new stuff..

    KROM


    "Storrmmee" wrote in message news:[email protected]..

    we had just gotten some farberwear versions of those locking containers...
    really liked them too, that is until the fireate them, Lee

  16. #16
    Storrmmee Guest

    Default Re: my current fav thing..

    i am looking on the bright side, its slow going, but the ins co is being
    decent, and i am at least going to get a house closer to what we need, it
    will be smaller i am sure, but it will need less upkeep and hopefully will
    use less energy... I just got my new talking kitchen scale and weight scale
    and talking clock. Lee
    "KROM" <[email protected]> wrote in message
    news:ie39jo$l94$[email protected]..
    > ?sorry about the fire..that stinks
    >
    > I suppose a bright side is you can get new stuff..
    >
    > KROM
    >
    >
    > "Storrmmee" wrote in message news:[email protected]..
    > we had just gotten some farberwear versions of those locking containers...
    > really liked them too, that is until the fireate them, Lee




  17. #17
    KROM Guest

    Default Re: my current fav thing..

    ?if you can, use icenine or closed cell foam insulation...will make the new
    house much warmer and waterproof

    KROM


    "Storrmmee" wrote in message news:[email protected]..

    i am looking on the bright side, its slow going, but the ins co is being
    decent, and i am at least going to get a house closer to what we need, it
    will be smaller i am sure, but it will need less upkeep and hopefully will
    use less energy... I just got my new talking kitchen scale and weight scale
    and talking clock. Lee
    "KROM" <[email protected]> wrote in message
    news:ie39jo$l94$[email protected]..
    > ?sorry about the fire..that stinks
    >
    > I suppose a bright side is you can get new stuff..
    >
    > KROM
    >
    >
    > "Storrmmee" wrote in message news:[email protected]..
    > we had just gotten some farberwear versions of those locking containers...
    > really liked them too, that is until the fireate them, Lee



  18. #18
    Storrmmee Guest

    Default Re: my current fav thing..

    thanks for the tip, Lee
    "KROM" <[email protected]> wrote in message
    news:ie8asa$cat$[email protected]..
    > ?if you can, use icenine or closed cell foam insulation...will make the
    > new house much warmer and waterproof
    >
    > KROM
    >
    >
    > "Storrmmee" wrote in message news:[email protected]..
    >
    > i am looking on the bright side, its slow going, but the ins co is being
    > decent, and i am at least going to get a house closer to what we need, it
    > will be smaller i am sure, but it will need less upkeep and hopefully
    > will
    > use less energy... I just got my new talking kitchen scale and weight
    > scale
    > and talking clock. Lee
    > "KROM" <[email protected]> wrote in message
    > news:ie39jo$l94$[email protected]..
    >> ?sorry about the fire..that stinks
    >>
    >> I suppose a bright side is you can get new stuff..
    >>
    >> KROM
    >>
    >>
    >> "Storrmmee" wrote in message news:[email protected]..
    >> we had just gotten some farberwear versions of those locking
    >> containers... really liked them too, that is until the fireate them, Lee

    >




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