Page 1 of 2 12 LastLast
Results 1 to 20 of 22

Thread: Re: Pork Stroganoff

  1. #1
    Ted Guest

    Default Re: Pork Stroganoff

    On Mar 5, 10:35*am, Judith in France <judith.le...@googlemail.com>
    wrote:
    > Would some kind person give me their own personal recipe for this
    > dish. *I have looked in books and it all looks a bit bland, do you
    > make it and if so, please would you share your recipe?
    >
    > Judith


    First, tether male pig to fence. Grab schlong and start stoking.

    ted


  2. #2
    [email protected] Guest

    Default Re: Pork Stroganoff

    sorry, I don't how to cook this dish.

    atopsilver.com


  3. #3
    deckster Guest

    Default Re: Pork Stroganoff

    Hello Ted,

    I prefer using beef, if you get fillet tails from your butcher they
    are usually half the price of a steak cut because they're not as
    marketable for him to seel. But this recipee is fine for Pork too.

    Ingredients
    675g/1½ lb beef fillet, preferably cut from the tail end or Pork
    fillet
    65g/2½oz unsalted butter
    1½ tbsp paprika (hot Hungarian, if you like a little subtle heat) I
    made the mistake of using Cayenne pepper the last time, make sure you
    dont do the same!
    1 large onion, very VERY thinly sliced
    350g/12oz button mushrooms, thinly sliced
    3 tbsp sunflower oil
    300ml/10fl oz soured cream or you can use Creme Fraiche if you want
    more flavour
    2 tsp lemon juice
    small handful of parsley leaves, finely chopped
    salt
    freshly ground black pepper - lots of
    For the shoestring fries
    450g/1lb floury potatoes, such as Maris Piper, peeled
    sunflower oil, for deep-frying

    Method
    1. Cut the steak into slices 1cm/0.5in thick, then cut each slice
    across the grain into strips 1cm/0.5in wide.
    2. For the shoestring fries, cut the potatoes by hand into short
    sticks 3mm/0.2in thick or use a mandolin. Set aside in a bowl of cold
    water.
    3. Heat the sunflower oil for deep-frying, either in a large pan or in
    a deep-fat fryer, to 190C/375F.
    4. Meanwhile, melt the butter in a large frying pan, add the paprika
    and onion and cook slowly until the onion is soft and sweet, but not
    browned.
    5. Add the mushrooms and fry gently for three minutes. Transfer the
    mixture to a plate and keep warm.
    6. Drain the shoestring fries and dry thoroughly in a clean tea towel
    or a salad spinner.
    7. Plunge the potatoes into the hot oil and fry for three minutes,
    until crisp and golden. Drain briefly on kitchen paper and keep hot in
    a low oven.
    8. Using the same pan you cooked the onion mixture in, heat one and a
    half tablespoons of sunflower oil until very hot.
    9. Add half the fillet steak and fry quickly, seasoning and turning it
    as you do so, for just over one minute. Transfer to a plate and repeat
    with the rest of the oil and steak.
    10. Return the onion mixture to the pan and pour in the soured cream.
    Bring to the boil and simmer for a minute or so, until thickened.
    11. Return the steak to the pan and heat very gently for one minute -
    the beef should not be cooked any further.
    12. Stir in the lemon juice and parsley and serve with the matchstick
    potatoes.


    Don't forget to serve with a nice bottle of full-bodied red wine, a
    nice temparanillo should do the trick

  4. #4
    Pete C Guest

    Default Re: Pork Stroganoff

    deckster wrote:
    > Hello Ted,
    >
    > I prefer using beef, if you get fillet tails from your butcher they
    > are usually half the price of a steak cut because they're not as
    > marketable for him to seel. But this recipee is fine for Pork too.


    snippy

    Droooooooooool
    --
    Pete C
    London UK



  5. #5
    Judith in France Guest

    Default Re: Pork Stroganoff

    On Mar 7, 4:59 pm, "Pete C" <petc...@lineone.net> wrote:
    > deckster wrote:
    > > Hello Ted,

    >
    > > I prefer using beef, if you get fillet tails from your butcher they
    > > are usually half the price of a steak cut because they're not as
    > > marketable for him to seel. But this recipee is fine for Pork too.

    >
    > snippy
    >
    > Droooooooooool
    > --
    > Pete C
    > London UK


    Where have you been? The last recipe you gave me was superb but I
    can't serve that again, any ideas for a main dish that can be cooked
    the day before and will improve on heating the next day?

    Judith

  6. #6
    Default User Guest

    Default Re: Pork Stroganoff

    Capitalist Pig wrote:

    > On 7 mar, 13:10, crystal...@hotmail.com wrote:
    > > sorry, I don't how to cook this dish.
    > >
    > > [spam link snipped]

    >
    > If you don't know how to cook this dish, then why did you bother to
    > reply?


    To spam the website.



    Brian

    --
    If televison's a babysitter, the Internet is a drunk librarian who
    won't shut up.
    -- Dorothy Gambrell (http://catandgirl.com)

  7. #7
    Michael Kuettner Guest

    Default Re: Pork Stroganoff


    "Judith in France" schrieb :
    > On Mar 7, 4:59 pm, "Pete C" wrote:
    >> deckster wrote:
    >> > Hello Ted,

    >>
    >> > I prefer using beef, if you get fillet tails from your butcher they
    >> > are usually half the price of a steak cut because they're not as
    >> > marketable for him to seel. But this recipee is fine for Pork too.

    >>
    >> snippy
    >>
    >> Droooooooooool

    >
    > Where have you been? The last recipe you gave me was superb but I
    > can't serve that again, any ideas for a main dish that can be cooked
    > the day before and will improve on heating the next day?
    >

    Gulasch. Gulasch gets better with each re-heating.

    Cheers,

    Michael Kuettner







  8. #8
    Dave Smith Guest

    Default Re: Pork Stroganoff

    Capitalist Pig wrote:

    > On 7 mar, 13:10, crystal...@hotmail.com wrote:
    > > sorry, I don't how to cook this dish.
    > >
    > > atopsilver.com

    >
    > If you don't know how to cook this dish, then why did you bother to
    > reply?


    Perhaps the request should have been directed to the people who make
    chocolate martinis.



  9. #9
    Mitch Scherer Guest

    Default Re: Pork Stroganoff

    "Capitalist Pig" <[email protected]> wrote in message
    news:[email protected]..
    > On 7 mar, 13:10, crystal...@hotmail.com wrote:
    >> sorry, I don't how to cook this dish.
    >>
    >> atopsilver.com

    >
    > If you don't know how to cook this dish, then why did you bother to
    > reply?


    We felt that you would be of the most value to us if we kept you informed of
    EVERYTHING! Just memorize the facts as we feed them to you. Don't give us
    any static.

    Mitch
    (Agent L)



  10. #10
    Capitalist Pig Guest

    Default Re: Pork Stroganoff

    On 7 mar, 18:37, Judith in France <judith.le...@googlemail.com> wrote:
    > On Mar 7, 4:59 pm, "Pete C" <petc...@lineone.net> wrote:
    >
    > > deckster wrote:
    > > > Hello Ted,

    >
    > > > I prefer using beef, if you get fillet tails from your butcher they
    > > > are usually half the price of a steak cut because they're not as
    > > > marketable for him to seel. *But this recipee is fine for Pork too.

    >
    > > snippy

    >
    > > Droooooooooool
    > > --
    > > Pete C
    > > London UK

    >
    > Where have you been? *The last recipe you gave me was superb but I
    > can't serve that again, any ideas for a main dish that can be cooked
    > the day before and will improve on heating the next day?
    >
    > Judith


    Judith in France? Where? Gournay-sur-Marne here

  11. #11
    Judith in France Guest

    Default Re: Pork Stroganoff

    On Mar 8, 6:22 pm, Capitalist Pig <cochon-capitali...@hotmail.com>
    wrote:
    > On 7 mar, 18:37, Judith in France <judith.le...@googlemail.com> wrote:
    >
    >
    >
    > > On Mar 7, 4:59 pm, "Pete C" <petc...@lineone.net> wrote:

    >
    > > > deckster wrote:
    > > > > Hello Ted,

    >
    > > > > I prefer using beef, if you get fillet tails from your butcher they
    > > > > are usually half the price of a steak cut because they're not as
    > > > > marketable for him to seel. But this recipee is fine for Pork too.

    >
    > > > snippy

    >
    > > > Droooooooooool
    > > > --
    > > > Pete C
    > > > London UK

    >
    > > Where have you been? The last recipe you gave me was superb but I
    > > can't serve that again, any ideas for a main dish that can be cooked
    > > the day before and will improve on heating the next day?

    >
    > > Judith

    >
    > Judith in France? Where? Gournay-sur-Marne here


    The Auvergne, about 1 hour south of Clermont Ferrand, nearest small
    town Vernet la Varenne 5 kilometres away or Issoire, large country
    town. I must Google as I don't know where Gornay sur Marne is, I know
    Seine et Marne.

    Judith

  12. #12
    [email protected] Guest

    Default Re: Pork Stroganoff

    On Mar 7, 9:50 am, "Default User" <defaultuse...@yahoo.com> wrote:
    >
    > Capitalist Pig wrote:
    >>> sorry, I don't how to cook this dish.

    >> If you don't know how to cook this dish, then why did you bother to
    >> reply?

    > To spam the website.


    Capitalist Pig (a.k.a. Cauchon Capitaliste) and Default User haven't
    got a clue. The reason for Crystal's comment should be obvious to all
    but the most obtuse. It is perfectly clear that Crystal must be an
    authority on the subject and must therefore be expected, with
    considerable anticipation, to provide the desired information. It is
    also obvious from her implied reputation that she must, in fact, know
    how to cook the dish. We conclude, therefore, that Crystal is
    protecting a secret recipe.

    Q.E.D.

    TakeFive


  13. #13
    Capitalist Pig Guest

    Default Re: Pork Stroganoff

    On 8 mar, 20:03, Judith in France <judith.le...@googlemail.com> wrote:
    > On Mar 8, 6:22 pm, Capitalist Pig <cochon-capitali...@hotmail.com>
    > wrote:
    >
    >
    >
    >
    >
    > > On 7 mar, 18:37, Judith in France <judith.le...@googlemail.com> wrote:

    >
    > > > On Mar 7, 4:59 pm, "Pete C" <petc...@lineone.net> wrote:

    >
    > > > > deckster wrote:
    > > > > > Hello Ted,

    >
    > > > > > I prefer using beef, if you get fillet tails from your butcher they
    > > > > > are usually half the price of a steak cut because they're not as
    > > > > > marketable for him to seel. *But this recipee is fine for Pork too.

    >
    > > > > snippy

    >
    > > > > Droooooooooool
    > > > > --
    > > > > Pete C
    > > > > London UK

    >
    > > > Where have you been? *The last recipe you gave me was superb but I
    > > > can't serve that again, any ideas for a main dish that can be cooked
    > > > the day before and will improve on heating the next day?

    >
    > > > Judith

    >
    > > Judith in France? Where? Gournay-sur-Marne here

    >
    > The Auvergne, *about 1 hour south of Clermont Ferrand, nearest small
    > town Vernet la Varenne 5 kilometres away or Issoire, large country
    > town. *I must Google as I don't know where Gornay sur Marne is, I know
    > Seine et Marne.
    >
    > Judith- Masquer le texte des messages précédents -
    >
    > - Afficher le texte des messages précédents -


    Nous connaissons l'Issoire; aussi Puy de Döme. C'est beau là bas. Ravi
    de vous connaître. Les recettes ici ne sont pas bonnes pour le boeuf
    Strogagnoff qui n'est pas qu'un ragoût russe. C'est un plat très
    raffiné On le fait avec 1kg de paleron coupé en dés et 1 kg d'oignons
    sautés dans une cocotte avec d'huile legère jusque les oignons soient
    dorés et caramelisés, puis ajouter une cuiillère de soupe de
    concentrate de tomates et 250-500 gr des champignons. Ajouter du
    bouillion ou de l'eau à remplir et les laisser mijoter à frémir sans
    couvercle à reduire sur un feu doux pendant 2 heures. A la fin du
    cuisson, ajouter du crême fraîche. Servir avec un pâte.

  14. #14
    Judith in France Guest

    Default Re: Pork Stroganoff

    On Mar 8, 9:23 pm, Capitalist Pig <cochon-capitali...@hotmail.com>
    wrote:
    > On 8 mar, 20:03, Judith in France <judith.le...@googlemail.com> wrote:
    >
    >
    >
    > > On Mar 8, 6:22 pm, Capitalist Pig <cochon-capitali...@hotmail.com>
    > > wrote:

    >
    > > > On 7 mar, 18:37, Judith in France <judith.le...@googlemail.com> wrote:

    >
    > > > > On Mar 7, 4:59 pm, "Pete C" <petc...@lineone.net> wrote:

    >
    > > > > > deckster wrote:
    > > > > > > Hello Ted,

    >
    > > > > > > I prefer using beef, if you get fillet tails from your butcher they
    > > > > > > are usually half the price of a steak cut because they're not as
    > > > > > > marketable for him to seel. But this recipee is fine for Pork too.

    >
    > > > > > snippy

    >
    > > > > > Droooooooooool
    > > > > > --
    > > > > > Pete C
    > > > > > London UK

    >
    > > > > Where have you been? The last recipe you gave me was superb but I
    > > > > can't serve that again, any ideas for a main dish that can be cooked
    > > > > the day before and will improve on heating the next day?

    >
    > > > > Judith

    >
    > > > Judith in France? Where? Gournay-sur-Marne here

    >
    > > The Auvergne, about 1 hour south of Clermont Ferrand, nearest small
    > > town Vernet la Varenne 5 kilometres away or Issoire, large country
    > > town. I must Google as I don't know where Gornay sur Marne is, I know
    > > Seine et Marne.

    >
    > > Judith- Masquer le texte des messages précédents -

    >
    > > - Afficher le texte des messages précédents -

    >
    > Nous connaissons l'Issoire; aussi Puy de Döme. C'est beau là bas. Ravi
    > de vous connaître. Les recettes ici ne sont pas bonnes pour le boeuf
    > Strogagnoff qui n'est pas qu'un ragoût russe. C'est un plat très
    > raffiné On le fait avec 1kg de paleron coupé en dés et 1 kg d'oignons
    > sautés dans une cocotte avec d'huile legère jusque les oignons soient
    > dorés et caramelisés, puis ajouter une cuiillère de soupe de
    > concentrate de tomates et 250-500 gr des champignons. Ajouter du
    > bouillion ou de l'eau à remplir et les laisser mijoter à frémir sans
    > couvercle à reduire sur un feu doux pendant 2 heures. A la fin du
    > cuisson, ajouter du crême fraîche. Servir avec un pâte.


    Bloomin' 'eck my French is not that good, now translate please!!. So
    you know Issoire, it's a lovely place with a Romanesque Cathedral.
    The Puy de Dome is covered in snow today, great for the ski season,
    what are you doing in France?

    Judith


  15. #15
    sf Guest

    Default Re: Pork Stroganoff

    On Sat, 8 Mar 2008 13:31:05 -0800 (PST), Judith in France
    <judith.lea99@goo[email protected]> wrote:

    >On Mar 8, 9:23 pm, Capitalist Pig <cochon-capitali...@hotmail.com>
    >wrote:
    >> On 8 mar, 20:03, Judith in France <judith.le...@googlemail.com> wrote:
    >>
    >>
    >>
    >> > On Mar 8, 6:22 pm, Capitalist Pig <cochon-capitali...@hotmail.com>
    >> > wrote:

    >>
    >> > > On 7 mar, 18:37, Judith in France <judith.le...@googlemail.com> wrote:

    >>
    >> > > > On Mar 7, 4:59 pm, "Pete C" <petc...@lineone.net> wrote:

    >>
    >> > > > > deckster wrote:
    >> > > > > > Hello Ted,

    >>
    >> > > > > > I prefer using beef, if you get fillet tails from your butcher they
    >> > > > > > are usually half the price of a steak cut because they're not as
    >> > > > > > marketable for him to seel. But this recipee is fine for Pork too.

    >>
    >> > > > > snippy

    >>
    >> > > > > Droooooooooool
    >> > > > > --
    >> > > > > Pete C
    >> > > > > London UK

    >>
    >> > > > Where have you been? The last recipe you gave me was superb but I
    >> > > > can't serve that again, any ideas for a main dish that can be cooked
    >> > > > the day before and will improve on heating the next day?

    >>
    >> > > > Judith

    >>
    >> > > Judith in France? Where? Gournay-sur-Marne here

    >>
    >> > The Auvergne, about 1 hour south of Clermont Ferrand, nearest small
    >> > town Vernet la Varenne 5 kilometres away or Issoire, large country
    >> > town. I must Google as I don't know where Gornay sur Marne is, I know
    >> > Seine et Marne.

    >>
    >> > Judith- Masquer le texte des messages précédents -

    >>
    >> > - Afficher le texte des messages précédents -

    >>
    >> Nous connaissons l'Issoire; aussi Puy de Döme. C'est beau là bas. Ravi
    >> de vous connaître. Les recettes ici ne sont pas bonnes pour le boeuf
    >> Strogagnoff qui n'est pas qu'un ragoût russe. C'est un plat très
    >> raffiné On le fait avec 1kg de paleron coupé en dés et 1 kg d'oignons
    >> sautés dans une cocotte avec d'huile legère jusque les oignons soient
    >> dorés et caramelisés, puis ajouter une cuiillère de soupe de
    >> concentrate de tomates et 250-500 gr des champignons. Ajouter du
    >> bouillion ou de l'eau à remplir et les laisser mijoter à frémir sans
    >> couvercle à reduire sur un feu doux pendant 2 heures. A la fin du
    >> cuisson, ajouter du crême fraîche. Servir avec un pâte.

    >
    >Bloomin' 'eck my French is not that good, now translate please!!. So
    >you know Issoire, it's a lovely place with a Romanesque Cathedral.
    >The Puy de Dome is covered in snow today, great for the ski season,
    >what are you doing in France?
    >
    >Judith


    I bet an even better question is to as what *you* are doing there?

    --
    See return address to reply by email
    remove the smile first

  16. #16
    [email protected] Guest

    Default Re: Pork Stroganoff

    On Mar 8, 1:31*pm, Judith in France <judith.le...@googlemail.com>
    wrote:
    >
    > On Mar 8, 9:23 pm, Capitalist Pig <cochon-capitali...@hotmail.com>
    > wrote:


    > > Nous connaissons l'Issoire; aussi Puy de Döme. C'est beau là bas. Ravi
    > > de vous connaître. Les recettes ici ne sont pas bonnes pour le boeuf
    > > Strogagnoff qui n'est pas qu'un ragoût russe. C'est un plat très
    > > raffiné On le fait avec 1kg de paleron coupé en dés et 1 kg d'oignons
    > > sautés dans une cocotte avec d'huile legère jusque les oignons soient
    > > dorés et caramelisés, puis ajouter une cuiillère de soupe de
    > > concentrate de tomates et 250-500 gr des champignons. Ajouter du
    > > bouillion ou de l'eau à remplir et les laisser mijoter à frémir sans
    > > couvercle à reduire sur un feu doux pendant 2 heures. A la fin du
    > > cuisson, ajouter du crême fraîche. Servir avec un pâte.

    >
    > Bloomin' 'eck my French is not that good, now translate please!!.


    A mon avis c'est la femme de notre CC qui parle. 8-)

    TakeFive

  17. #17
    Capitalist Pig Guest

    Default Re: Pork Stroganoff

    On 8 mar, 22:31, Judith in France <judith.le...@googlemail.com> wrote:
    > On Mar 8, 9:23 pm, Capitalist Pig <cochon-capitali...@hotmail.com>
    > wrote:
    >
    >
    >
    >
    >
    > > On 8 mar, 20:03, Judith in France <judith.le...@googlemail.com> wrote:

    >
    > > > On Mar 8, 6:22 pm, Capitalist Pig <cochon-capitali...@hotmail.com>
    > > > wrote:

    >
    > > > > On 7 mar, 18:37, Judith in France <judith.le...@googlemail.com> wrote:

    >
    > > > > > On Mar 7, 4:59 pm, "Pete C" <petc...@lineone.net> wrote:

    >
    > > > > > > deckster wrote:
    > > > > > > > Hello Ted,

    >
    > > > > > > > I prefer using beef, if you get fillet tails from your butcherthey
    > > > > > > > are usually half the price of a steak cut because they're not as
    > > > > > > > marketable for him to seel. *But this recipee is fine for Pork too.

    >
    > > > > > > snippy

    >
    > > > > > > Droooooooooool
    > > > > > > --
    > > > > > > Pete C
    > > > > > > London UK

    >
    > > > > > Where have you been? *The last recipe you gave me was superb butI
    > > > > > can't serve that again, any ideas for a main dish that can be cooked
    > > > > > the day before and will improve on heating the next day?

    >
    > > > > > Judith

    >
    > > > > Judith in France? Where? Gournay-sur-Marne here

    >
    > > > The Auvergne, *about 1 hour south of Clermont Ferrand, nearest small
    > > > town Vernet la Varenne 5 kilometres away or Issoire, large country
    > > > town. *I must Google as I don't know where Gornay sur Marne is, I know
    > > > Seine et Marne.

    >
    > > > Judith- Masquer le texte des messages précédents -

    >
    > > > - Afficher le texte des messages précédents -

    >
    > > Nous connaissons l'Issoire; aussi Puy de Döme. C'est beau là bas. Ravi
    > > de vous connaître. Les recettes ici ne sont pas bonnes pour le boeuf
    > > Strogagnoff qui n'est pas qu'un ragoût russe. C'est un plat très
    > > raffiné On le fait avec 1kg de paleron coupé en dés et 1 kg d'oignons
    > > sautés dans une cocotte avec d'huile legère jusque les oignons soient
    > > dorés et caramelisés, puis ajouter une cuiillère de soupe de
    > > concentrate de tomates et 250-500 gr des champignons. Ajouter du
    > > bouillion ou de l'eau à remplir et les laisser mijoter à frémir sans
    > > couvercle à reduire sur un feu doux pendant 2 heures. A la fin du
    > > cuisson, ajouter du crême fraîche. Servir avec un pâte.

    >
    > Bloomin' 'eck my French is not that good, now translate please!!. *So
    > you know Issoire, it's a lovely place with a Romanesque Cathedral.
    > The Puy de Dome is covered in snow today, great for the ski season,
    > what are you doing in France?
    >
    > Judith- Masquer le texte des messages précédents -
    >
    > - Afficher le texte des messages précédents -


    Judith, you are nothing but a ****ing troll, eat **** and die.

  18. #18
    Gregory Morrow Guest

    Default BEWARE About "Capitalist Pig" aka "Stephen Bach"...!!! (WAS: PorkStroganoff

    Capitalist Pig <cochon-capitali...@hotmail.com> wrote:

    > On 8 mar, 22:31, Judith in France <judith.le...@googlemail.com> wrote:
    >
    >
    >
    >
    >
    > > On Mar 8, 9:23 pm, Capitalist Pig <cochon-capitali...@hotmail.com>
    > > wrote:

    >
    > > > On 8 mar, 20:03, Judith in France <judith.le...@googlemail.com> wrote:

    >
    > > > > On Mar 8, 6:22 pm, Capitalist Pig <cochon-capitali...@hotmail.com>
    > > > > wrote:

    >
    > > > > > On 7 mar, 18:37, Judith in France <judith.le...@googlemail.com> wrote:

    >
    > > > > > > On Mar 7, 4:59 pm, "Pete C" <petc...@lineone.net> wrote:

    >
    > > > > > > > deckster wrote:
    > > > > > > > > Hello Ted,

    >
    > > > > > > > > I prefer using beef, if you get fillet tails from your butcher they
    > > > > > > > > are usually half the price of a steak cut because they're not as
    > > > > > > > > marketable for him to seel. *But this recipee is fine for Pork too.

    >
    > > > > > > > snippy

    >
    > > > > > > > Droooooooooool
    > > > > > > > --
    > > > > > > > Pete C
    > > > > > > > London UK

    >
    > > > > > > Where have you been? *The last recipe you gave me was superb but I
    > > > > > > can't serve that again, any ideas for a main dish that can be cooked
    > > > > > > the day before and will improve on heating the next day?

    >
    > > > > > > Judith

    >
    > > > > > Judith in France? Where? Gournay-sur-Marne here

    >
    > > > > The Auvergne, *about 1 hour south of Clermont Ferrand, nearest small
    > > > > town Vernet la Varenne 5 kilometres away or Issoire, large country
    > > > > town. *I must Google as I don't know where Gornay sur Marne is, I know
    > > > > Seine et Marne.

    >
    > > > > Judith- Masquer le texte des messages précédents -

    >
    > > > > - Afficher le texte des messages précédents -

    >
    > > > Nous connaissons l'Issoire; aussi Puy de Döme. C'est beau là bas. Ravi
    > > > de vous connaître. Les recettes ici ne sont pas bonnes pour le boeuf
    > > > Strogagnoff qui n'est pas qu'un ragoût russe. C'est un plat très
    > > > raffiné On le fait avec 1kg de paleron coupé en dés et 1 kg d'oignons
    > > > sautés dans une cocotte avec d'huile legère jusque les oignons soient
    > > > dorés et caramelisés, puis ajouter une cuiillère de soupe de
    > > > concentrate de tomates et 250-500 gr des champignons. Ajouter du
    > > > bouillion ou de l'eau à remplir et les laisser mijoter à frémir sans
    > > > couvercle à reduire sur un feu doux pendant 2 heures. A la fin du
    > > > cuisson, ajouter du crême fraîche. Servir avec un pâte.

    >
    > > Bloomin' 'eck my French is not that good, now translate please!!. *So
    > > you know Issoire, it's a lovely place with a Romanesque Cathedral.
    > > The Puy de Dome is covered in snow today, great for the ski season,
    > > what are you doing in France?

    >
    > > Judith- Masquer le texte des messages précédents -

    >
    > > - Afficher le texte des messages précédents -

    >
    > Judith, you are nothing but a ****ing troll, eat **** and die.- Hide quoted text -
    >



    This "Capitalist Pig" aka "Stephen Bach" is a forger, a spammer, a
    slanderer...he adores vile and evil things..."poison pen" letters are
    his forte! He is a Yank living in France who apparently is banned
    from re - entering the US because of his somewhat nefarious
    "activities". Some say that he snookered some poor French gal into a
    "marriage of convenience" so's he could sponge off of the French
    social welfare benefits...he is a sponger, a wanna - be parvenu!

    The French have a word for such a person: "Le Corbeau"...look it up!

    We who know him refer to him as "Piggy"...he is the filthiest and
    lowest of swine.


    --
    Best
    Greg



  19. #19
    cybercat Guest

    Default Re: BEWARE About "Capitalist Pig" aka "Stephen Bach"...!!! (WAS: Pork Stroganoff


    "Gregory Morrow" <[email protected]> wrote:

    >We who know him refer to him as "Piggy"...he is the filthiest and
    > lowest of swine.



    --
    Best
    Greg

    STFU, you ugly old Queen.




  20. #20
    Gregory Morrow Guest

    Default Re: BEWARE About "Capitalist Pig" aka "Stephen Bach"...!!! (WAS: PorkStroganoff

    cyberdribble spits:

    > "Gregory Morrow" <gregorymor...@earthlink.net> wrote:
    > >We who know him refer to him as "Piggy"...he is the filthiest and
    > > lowest of swine.

    >
    > --
    > Best
    > Greg
    >
    > STFU, you ugly old Queen.



    Cyberslurp, you are drooling again...in fact there is a gigantor
    gobbler of semen wafting down yer chin...I guess we can't take U
    *anywhere*...!!!

    ;-p


    --
    Best
    Greg



Page 1 of 2 12 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32