Does anyone know how to stop the last name being posted by DMS?

IGOR - DO NOT SAY ANYTHING AGAINST TAMMY. BETWEEN YOU AND ME ONLY. SAY ANYTHING AGAINST TAMMY AND THE SEPHARDIC WILL NEVER REST UNTIL THEY FIND YOU


I told the sword of truth and justice. This is MY right and obligation. I CAN REWARD OR PUNISH with the sword.

I can do the same with a Magnum Barnswein.You can stop posting and your name will not appear GOOFBALL.Do not ever address me again and I will cut the talk about Tammy .KEEP IT UP AND IT WILL GET WORSE.

PS I already told you where I was,you were to coward to show up.Believe me I was looking forward to breaking your legs and sticking that sword up your arse.

test

I doubt if this board could manage without my input. You are very negative igor, I am trying to help you. Accept who you are, understand those who are chosen and superior to you. You will feel better for it.

Bernstein why don't we take a vote as to whether your input is valuable or not and if you win I will leave if not your gone.

Welcome back Gonzo. Took a while to get on eh?

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

FOR THOSE WHO MISSED MY GRANNY'S MA FAULKER'S - SPECIAL RECIPE

Antonio, the only city block, US & British pilots avoided, was Zwinger Palace - Dresden Art Gallery, for reasons, I presume, obvious. The only Illuminati there is the Sistine Madonna by Raffael.
And, of course, nazis put everyone "under duress at the point of a gun", except, as we do not know it already, those darn Jews.

to begin with, ber-STEEN, DMS is collecting one's
posts of the last week [beginning yesterday] so
you _might_ _just_ want to be careful....ditto to
st.tony.
==
mr. grozny, ms. mareee.
in your case, ma'm, do you really think someone
named "hairy mary" could take that name from you
from one day to the next?

no, the 'duplicate' is _you_,
just as the 'duplicate' l'menexe was _me_.
i havent figured out what that meant, unless
they've listed folx who had posted requently.
=
so this is what i did to come back as L'menexe:
i went to 'edit user account', entering my current
name and password. [from an account i had
basically abandoned months ago, but what you got
just lately should work the same.]

you scroll down a bit to "user name/full
name/e-mail". your present user name is in black
and cannot be changed.
HOWEVER:
i simply changed my FULL NAME to "L'menexe", the
name that shows up on the posts.
had i known i could do that months ago, i wouldnt
have abandoned that account.
i dont see why the former igor and hairy mary
couldnt do the same.
you'd still use those 'other' names when you
posted, in that 'username' box, but the desired
names will appear with your post.
==
'ivan':
i'm not positive about this, but if you have only
one user account, then perhaps you should see if
you checked off 'yugoslavia', in the appropriate
place, below where you just modified your 'real
name'.

i dont believe the New DMS Order intended to force
people to use their 'real' name onscreen. they've
got 'our' number and now they are keeping track of
what 'we' post.

By alehandro ( - 205.188.193.46) on Wednesday, July 5, 2000 - 12:23 am: why you people give more credits to the Turk's posting than to Antonio's, they are saing sometimes the same but from the different sides of barier, either don't have a pacific look. Antonio, I have a knowlage of russians and armenians as well, still can't encode "gyote".

I've asked Russian folks, working here, to decode "gyote" and the only meaning they were able to come up with is "Goethe", famous German poet, if his name is reverse-transcribed in Latin from Russian. Take it or leave it.

I'm not sure what you mean by credits given to Turk's posts, probably, in your opinion, he didn't get enough heat here just for being Turk. Overall, I do not appreciate anyone who politicizes and denigrates religion into propaganda tool. Islam, however, is so distant, I don't even know any Muslims personally. Antonio's mockery of Christianity in general and Catholicism in particular strikes much closer to home.

by Antonio>> Where is your knowledge of Russians and Armenians from? Have you traveled to those countries or just met people from there where you live?
No Antonio, I know armenians from were they live in Armenia and out. Spent vacation on Aragaz at skiing lodge long time before conflict ignited. Was invited in different companies, participated in wedding celebration as a chance-comer, They are easy going and money very oriented as everybody in a M.East. Remember their joke:- Russian nation- big nation, Georgian nation- cheerful nation, Armenian nation- smurt nation, Azery nation- mmm, also nation. (I see you are smiling Turk, good! I had azeryfriend too, kind of annoying) By the way armenian never show hatred to the Jew, may be becouse had same fate in a late history, Why do you, Antonio?
Didn't see any hospitable people in Grozny (Chechnia), Kabarda and Ingushetia, those people are not open.
Coming back to Dymitri's problem with Baltic>>>
Heard lots of negative rumors myself, but crossing thru Lithvinia on a bike, being in Riga, contacting with Estonian girls and talking to the strangers>>> never proved them. Was I just lucky or had right attitude and not represent anybody?
Drake, thank's for cooperation, I faled to find in my head russian and armenian dictionary "guote" also.

Drake, sad to say but I'm a total profan in religion, nevertheless I have Bible and Coran in my home, dont have anough time to take a better look inside. I do have a feeling that both attempting to bring humanitarian truth to everyone with different words in different languages.
Same balls, but side view.

Allahh knows why I messed Mask with Drake....