When you fill in your name you do not have to use your real names .Come out everyone your learned opinions are needed here

igo=koff=, excuse me, _ivan_ is correct, gang.

it's easy to register....and if, for instance, ms.
mary wanted to, she could give her 'name' as Hairy
Mary, and that's what would appear on her posts.

and, appearances to the contrary, the e-mail
addresses of mr. grozny and myself are not here.
one has the option of including that or not.

c'mon already! please? ol' tony boy will come back
from work and resume spreading his rhetoric around
[to the irritation of everyone here but himself.]

don't let the wheat be tossed out w/the chaff.
more to the point, don't let the chaff take over!

test

i am in hehe

If you guys do not want e-mail to show use hotmail.com to open free account and use it for e-mail.

Yugoslav President Slobodan Milosevic wants to amend the constitution to allow him to run for another term in office, according to the Yugoslav news agency, Tanjug.
The agency says that under the proposal put forward by President Milosevic and his parliamentary allies, the president would in future be directly elected in a popular vote.

Under the current constitution the president is chosen by deputies in parliament and cannot run twice.

The proposal is due to be discussed by the Yugoslav parliament on Thursday morning.

Correspondents say President Milosevic's government is slightly short of the two-thirds majority in both houses of parliament necessary to vote through a constitutional change.

bnlkJASHFD98

TAAA DAAAA

LOOK WHO'S IN. HAD TROUBLE GETTING IN BECAUSE, BELIEVE IT OR NOT, SOME DWEEB LIKES MY NAME SO MUCH THAT THEY STOLE IT. HENCE, I MUST NOW USE HAIREE MARY INSTEAD OF HAIRY. PLEASE KEEP THIS IN MIND WHEN A POSTING COMES DOWN WITH HAIRY MARY. IT IS NOT FROM THE ORIGINAL AND ONE AND ONLY ME.

Guess the DMS board had to take this action to prevent all the hit and run artist from posting. Allthough a pain, think it to be a good decision

I am happy to see that cowardly Igor has followed my order about subjecting this board to his 'baboon' quality posts.

Condsidering how much disrespect he has shown me,and the Speharidc. I have shown great tolerance. This cowardly Russian man should understand that if the mighty and generous state of Israel did not donate any money to Russia. Most Russians would be begging for food and seliing more of their cheap women on the international markets. Even amongst goyim, Russians (and Palestinians) are the most inferior life forms on earth.

Mary I couldn't get in as Igor either so now I am Ivan.The damn thing kept rejecting my name and password.It is only on this board because on the Yugo one I can still be Igor.

And the US donates about 5 billion to Isreal so shut your face you fuucking clown Barnswein

Barnyardswein is your girlfriend Tammy still strolling on Sunset that cheap little HO.Buddy gave her 5 bucks and got some change back.

Some great recipes

MATZOH BALLS (KNAIDLECH)
 3 eggs
 3 tablespoons chicken fat
 1/2 teaspoon salt
 3 tablespoons hot water or chicken soup
 3/4 cup matzoh meal
Separate the eggs
Beat the yolks until light colored and thick.
Add the chicken fat, which should be at room temperature, and the salt and water or soup.
Beat the whites until stiff but not too dry. Fold in.
Fold in the matzo meal.
Refrigerate the batter for about I hour, or until batter is thick enough to form balls.
Drop the balls carefully into 2 quarts of boiling salted water or hot soup. Cover and cook for 25 minutes.
Add Matzoh Balls to soup.

Cook for another 15 or 20 minutes in the soup.


CHICKEN SOUP
 4 to 5 pound chicken
 3 quarts cold water
 1 cup carrots, cut into chunks
 4 celery ribs
 I onion, quartered
 2 cloves, whole
 2 peppercorns
 1 bay leaf
 Salt to taste
 Few springs fresh dill
Wipe or rinse chicken.
Cut the chicken into two or four pieces depending on the size of the pot.
Cover with water and bring to a boil.
Add carrots, celery, onion, cloves, pepper corns, bay leaf, and salt. Simmer for 2 hours, skimming occasionally.
Strain the soup and cool. Refrigerate until yhe fat rises to teh top and can be seperated from the stock.
Bring the stock to a simmer again (add knaidlech/matzoh balls if desired) and heat for 15 or 20 minutes.
Season to taste.
To serve, pour soup into individual bowls, garnish with snipped dill.

PASSOVER TURKEY STUFFING
Here is my method for making Pesach turkey stuffing. It's much like my regular stuffing, but with Matzo Farfel instead of bread chunks. I call it method rather than recipe, as it is quite free form.
Ingredients----quantities depend on your preference--I use mostly vegetables with Farfel for a binder to reduce the caloric density.
 large diced onions - a mixture of regular and spanish is nice
 Celery, at least 3 stalks
 Mushrooms, chunked, not sliced - some Portobellos in large chunks would be nice
 Flat Leaf Italian parsley cut up stems included
 Fresh Dill or Basil, chopped
 Pepper
 Salt (optional) or chicken soup powder
 dried Ginger- this gives a Pesach flavor - to taste
 oil
 Matzo Farfel - up to a one pound box
 Rendered Chicken Fat-1 or 2 Tbs- If cooking outside the bird See below
Method
Soft saute the onions, celery and mushfooms in a *Small* amount of oil. Use the microwave,5-7 min at 100% power is you want to reduce the oil needed add parsley, dill or basil, pepper, salt or soup powder, ginger and Matzo Farfel. Mix well with a big fork. (I use the 2 tined jobby that you lift roasts and steaks with.
Now you have 2 options:
Regular - Stuff the bird with the mixture and roast right away-don't let the stuffing sit in the raw bird for any length of time.
Lower fat (and quicker cooking bird) Put the stuffing( now called Dressing?) in a sprayed or oiled cassarole, or oven proof dish, dot with the chicken fat, cover and roast along side the Turkey. Do not let is cook the whole time, as it will burn. Taste, and add more freshor dried herbs as needed. If you don't want to bother with the chicken fat, you can baste it with a *little* of the turkey pan fat.
Rendered chicken fat - to render chicken fat take fat pulled from the chicken and fatty skin and slowly melt it in an open pan, or covered in the microwave. When it is mostly melted, but not browned, puor off most of the fat into a glass jar. to the pan, And this part must be done in a pan, not a microwave, add thinly sliced onions and salt (optional) continue cooking until all is quite brown, but not burned (careful here) Drain off all the flavorful fat into the jar. What's left is grivenes (Sp?) which is wickedly rich and hard to resist. It can be used to flavor lots of things, like Matzo balls. I make this special fat once a year for Matzo balls and turkey stuffing. It is also terrific in that high cholestorol treat, Chopped Liver

MATZOH BALLS (KNAIDLECH)
 3 eggs
 3 tablespoons chicken fat
 1/2 teaspoon salt
 3 tablespoons hot water or chicken soup
 3/4 cup matzoh meal
Separate the eggs
Beat the yolks until light colored and thick.
Add the chicken fat, which should be at room temperature, and the salt and water or soup.
Beat the whites until stiff but not too dry. Fold in.
Fold in the matzo meal.
Refrigerate the batter for about I hour, or until batter is thick enough to form balls.
Drop the balls carefully into 2 quarts of boiling salted water or hot soup. Cover and cook for 25 minutes.
Add Matzoh Balls to soup.

Cook for another 15 or 20 minutes in the soup.


CHICKEN SOUP
 4 to 5 pound chicken
 3 quarts cold water
 1 cup carrots, cut into chunks
 4 celery ribs
 I onion, quartered
 2 cloves, whole
 2 peppercorns
 1 bay leaf
 Salt to taste
 Few springs fresh dill
Wipe or rinse chicken.
Cut the chicken into two or four pieces depending on the size of the pot.
Cover with water and bring to a boil.
Add carrots, celery, onion, cloves, pepper corns, bay leaf, and salt. Simmer for 2 hours, skimming occasionally.
Strain the soup and cool. Refrigerate until yhe fat rises to teh top and can be seperated from the stock.
Bring the stock to a simmer again (add knaidlech/matzoh balls if desired) and heat for 15 or 20 minutes.
Season to taste.
To serve, pour soup into individual bowls, garnish with snipped dill.

PASSOVER TURKEY STUFFING
Here is my method for making Pesach turkey stuffing. It's much like my regular stuffing, but with Matzo Farfel instead of bread chunks. I call it method rather than recipe, as it is quite free form.
Ingredients----quantities depend on your preference--I use mostly vegetables with Farfel for a binder to reduce the caloric density.
 large diced onions - a mixture of regular and spanish is nice
 Celery, at least 3 stalks
 Mushrooms, chunked, not sliced - some Portobellos in large chunks would be nice
 Flat Leaf Italian parsley cut up stems included
 Fresh Dill or Basil, chopped
 Pepper
 Salt (optional) or chicken soup powder
 dried Ginger- this gives a Pesach flavor - to taste
 oil
 Matzo Farfel - up to a one pound box
 Rendered Chicken Fat-1 or 2 Tbs- If cooking outside the bird See below
Method
Soft saute the onions, celery and mushfooms in a *Small* amount of oil. Use the microwave,5-7 min at 100% power is you want to reduce the oil needed add parsley, dill or basil, pepper, salt or soup powder, ginger and Matzo Farfel. Mix well with a big fork. (I use the 2 tined jobby that you lift roasts and steaks with.
Now you have 2 options:
Regular - Stuff the bird with the mixture and roast right away-don't let the stuffing sit in the raw bird for any length of time.
Lower fat (and quicker cooking bird) Put the stuffing( now called Dressing?) in a sprayed or oiled cassarole, or oven proof dish, dot with the chicken fat, cover and roast along side the Turkey. Do not let is cook the whole time, as it will burn. Taste, and add more freshor dried herbs as needed. If you don't want to bother with the chicken fat, you can baste it with a *little* of the turkey pan fat.
Rendered chicken fat - to render chicken fat take fat pulled from the chicken and fatty skin and slowly melt it in an open pan, or covered in the microwave. When it is mostly melted, but not browned, puor off most of the fat into a glass jar. to the pan, And this part must be done in a pan, not a microwave, add thinly sliced onions and salt (optional) continue cooking until all is quite brown, but not burned (careful here) Drain off all the flavorful fat into the jar. What's left is grivenes (Sp?) which is wickedly rich and hard to resist. It can be used to flavor lots of things, like Matzo balls. I make this special fat once a year for Matzo balls and turkey stuffing. It is also terrific in that high cholestorol treat, Chopped Liver

You could use some of that high colestorol you skinny rake. Lay of the speed buddy.How's the ears got them pinned back yet?