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We are in the middle of a troll infestation. That should make you smack your lips and fire up the grill. But no, the community is forgetting its responsibility.

The proper response to a troll (and there are varying definitions of troll, let's not go there, our current candidates are fully qualified regardless of which metric we use) is not to explain to the community why this poster is a pig-headed fool. That is already obvious -- tell us something we don't know.

Instead, the response should be to post a favorite recipe.

The recipe posting serves several purposes:
  • Most importantly, it leaves the troll wondering what happened. No violent denunciation WITH CAPITAL LETTERS?!? How frustrating for our visitor. We cannot hope that these creatures will have a sudden expansion of the heart, like Mr. Grinch, so we must simply take pleasure in their annoyance at not getting a rise from Whoville.
  • It derails the troll's thread. What can s/he respond? "You call that a strawberry shortcake?"
  • It provides fodder (I think I this may be one of those rare occasions when we can say, "literally") for the long anticipated dKos Cookbook.

Originally posted to Elwood Dowd on Wed Aug 10, 2005 at 04:31 PM PDT.



What recipes do you want ?

11%73 votes
5%35 votes
13%84 votes
18%115 votes
19%126 votes
15%99 votes
16%102 votes

| 634 votes | Vote | Results

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Comment Preferences

  •  High, not low (4.00)
    Sigh. I proofed the text several times. Then I posted, and of course that was when I saw that the title was bass-ackwards...

    I've got blisters on my fingers!

    by Elwood Dowd on Wed Aug 10, 2005 at 04:21:10 PM PDT

  •  I was just thinking I needed to stock up (none)
    on recipes after reading some of the lame trollings we've been enjoying lately.

    Sorry to be derelict in my duty!

    I'll make sure I'm armed next time...

    Most reforms, most problems are complicated. But to me there is nothing complicated about ordinary equality.-Alice Paul

    by boadicea on Wed Aug 10, 2005 at 04:21:54 PM PDT

    •  Toll Spam (none)

      Peter's Mother's Glazed Spam
      When I was a kid, I thought Spam was a kind of thin, slightly crispy, glazed meat. Here's the recipe my mother used to cook it:

      One can of spam
      Brown sugar
      Tang (or other flavored sugar, but citrus is best, and orange works particularly well.)
      Remove the Spam from the can. Slice it up; you can get about twelve slices of about the right thickness. You don't want them to be too thick. Mix brown sugar, honey, mustard, cloves, and Tang into a kind of sauce. Place spam on cookie sheet, glaze. Place under broiler until glaze bubbles a little and begins to caramelize. Serves a small number of people, depending on how hungry they are.

  •  I had to recommend (none)
    this is too funny, and should lead to some new recipes.
  •  Instant lemonade is my favorite (4.00)
    recipe for trolls.
  •  Sigh (none)
    You're right, you're right.

    I can't help it sometimes, though.

    I'm not exactly noted for my abundant supply of self-control in the face of temptation.  

    On the up side, I'm lots of fun.

    Visit - a blended double-tequila margarita of pop culture & LA nightlife.

    by KB on Wed Aug 10, 2005 at 04:26:51 PM PDT

  •  I Always Thought BBQ... (none)
    ...was the proper accompaniment for trolls.

    Mmmmm....bbq'd troll...tasty....

  •  world of warcraft has trolls (4.00);jsessionid=856E0B53D5FC2F1F5390B592AA2C8004.ap p05

    The vicious Jungle Trolls, who populate the numerous islands of the South Seas, are renowned for their cruelty and dark mysticism. Barbarous and superstitious, the wily Trolls carry a seething hatred for all other races.

  •  Not Hors d'oeuvres, you commie (4.00)
    Freedom Feed!
  •  DO NOT FEED THE TROLLS!!! (4.00)
    Make them feed themselves! And they can start with:


    1 cup oatmeal
    1 cup flour
    1 cup brown sugar
    1/2 cup (1 stick) butter - melted

    mix together until crumb(les) form, then sprinkle 1/2 mixture in bottom of baking dish top with:

    3 cups mixed fruit/berries
    dash lemon juice
    dash cloves/nutmeg/cinnamon/ginger
    1/2 cup brown sugar
    (mixed together)

    then top with remaining  crumble mix, and bake @ 350 for one hour. Eat while still boiling hot and treat tongue burns with aloe/baking soda poultice.

    Variations: Use pecans/walnuts in crumble, add golden raisins/currents to fruit.

    Catcher in the Rye II: Holden's Revenge...Caulfield pops viagra, ritalin and oxycontin like skittles and takes down Manhattan's elite...

    by PBJ Diddy on Wed Aug 10, 2005 at 04:34:52 PM PDT

    •  That's perfect! (none)
      Work "troll" into the recipe title, and in some far-off day, when the illustrious dKos Recipe Book is published, all contributions will be known for their "Troll Ingredients", much like campaign donations are now tagged with "01". What a smart cookie you are. :)

      The most common elements in the universe are Hydrogen & Stupidity - Harlan Ellison

      by Cantankerous Bitch on Wed Aug 10, 2005 at 07:11:05 PM PDT

      [ Parent ]

      •  For instance (4.00)
        Troll Quiche

        Makes: 2 (9 inch) pies

        1/2 pound thick sliced bacon
        1 (10 ounce) package frozen chopped spinach, thawed
        1 (8 ounce) container sour cream
        1 teaspoon salt and pepper to taste
        2 (9 inch) unbaked pie crusts
        2 tablespoons olive oil
        1 onion, finely diced
        1/2 pound fresh mushrooms, finely diced
        2 cups finely diced Troll (smoked ham if Trolls are out of season).
        8 ounces Monterey Jack cheese, shredded
        8 ounces Cheddar cheese, shredded
        4 ounces Parmesan cheese, grated
        8 eggs
        1 1/2 cups half-and-half cream
        1 tablespoon dried parsley
        1 teaspoon salt and pepper to taste

        Directions 1. Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Cook spinach according to package instructions. Allow to cool, then squeeze dry.

        2. Heat olive oil in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms, and cook for 2 minutes, or until soft. Stir in ham and cooked bacon. Remove from heat.

        3. In a large bowl, combine spinach, sour cream, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.

        4. Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.

        (incidentally -- this is the best quiche recipe I've ever had. You know, the kind that people who swear they don't like quiche, LOVE, in spite of themselves. Don't halve the recipe. You'll be bummed when the first one gets devoured so quickly.)

        The most common elements in the universe are Hydrogen & Stupidity - Harlan Ellison

        by Cantankerous Bitch on Wed Aug 10, 2005 at 07:20:50 PM PDT

        [ Parent ]

        •  sounds delicious! Pass me a slice please (none)
          The true tragedy of the Internet ---- it brings together people who love to cook and people who love to eat but has no way of transporting food over the webwaves! :(

          "There are no shortcuts to accomplishing constructive social change ... struggle is called 'struggle' for a reason." Ward Churchill

          by CAuniongirl on Wed Aug 10, 2005 at 07:38:21 PM PDT

          [ Parent ]

      •  Not so far off (none)
        The dKos Trollhouse CookBook is undergoing it's final edit and should be available soon.

        "Just because you do not take an interest in politics, doesn't mean politics won't take an interest in you" - Pericles, 430 BCE

        by 42 on Wed Aug 10, 2005 at 08:18:33 PM PDT

        [ Parent ]

      •  Every dessert (4.00)
        deserves another.


        2 1/4 cups all-purpose flour
        1 teaspoon baking soda
        1 teaspoon salt
        1 cup (2 sticks, 1/2 pound) REAL butter, softened
        3/4 cup granulated white sugar
        3/4 cup packed brown sugar
        1 teaspoon REAL vanilla extract
        2 eggs
        2 cups (12-ounce package) semi-sweet chocolate morsels
        1 cup chopped nuts (pecans preferred)

        Mix flour, baking soda and salt in small bowl. In a large bowl, beat butter, sugars and vanilla. Add eggs.  Beat well.  Gradually mix in flour mixture.  Stir well.  

        Then stir in chocolate morsels and nuts.  Using tablespoon, place on ungreased baking sheets.

        Bake in oven preheated to 375 degrees F for approximately 10 minutes or until golden brown. Remove from oven, cool for 2 minutes, place cookies on wire racks to cool completely.  (Or eat right out of pan with a bottle of ice-cold milk at the ready.)

        Feed only yourself, not the trolls.

  •  Chunky Guacamole (4.00)
    Some Avos, cut in big chunks & scooped out w/a spoon
    Tomatoes, cut up
    Red onion, diced
    Cilantro, chopped
    Lemon or Lime juice
    Dash of Cumin & Coriander
    Jalapenos, chopped
    Some hot sauce

    Mix it all together. Serve w/Tortilla chips, or on Quesadillas, or whatever.

    (I'd like to add my Thai Red Curry recipe, but have to go).

    The concept of war is outdated. Dalai Lama

    by x on Wed Aug 10, 2005 at 04:38:11 PM PDT

  •  I wouldn't know....still don't have enough mojo! (4.00)
    ...this must be where the action is...
  •  Voted for entrees (4.00)
    Even though I'm really new here and can't really rate trolls (or even know who they are sometimes), I still think getting more entree recipes would be cool. I get tired of the same old recipes.
  •  I have no recipes (none)
    I have no kitchen. I dumpster dive with the trolls.

    In God we trust. All others must pay cash.

    by yet another liberal on Wed Aug 10, 2005 at 04:59:10 PM PDT

    •  Dumpster Juice (3.66)
      • 1.0 oz  Cranberry juice
      • 1.0 oz Melon liqueur
      • 1.0 oz Orange juice
      • 1.0 oz Pineapple Juice
      • 1.0 oz Light Rum
      • 1.0 oz Vodka
      • 1.0 oz Chambord

      Combine ingredients in a collins glass filled with ice cubes. Stir well, and serve.

  •  Rating is not critical (4.00)
    The '0' rating that only trusted users can wield is over-rated.

    The troll will immediately respond with a posting that says something like "Liberals, huh? But you don't believe in free speech! Troll-rating me just because I tell the TRUTH about Paul Hackets' [sic] phony Vietnam [sic] record!"

    Recipe responses, on the other hand, are available to the newest newbie, and when used discerningly will soak up 4's.

    I've got blisters on my fingers!

    by Elwood Dowd on Wed Aug 10, 2005 at 05:01:25 PM PDT

    •  Here's a solution (none)
      to the "troll-rate or recipe?" conundrum- do both!  I promised myself I'd never "0" someone without commenting first, and I don't actually use it all that often. But I've decided that what I should do is comment with a recipe instead of pithy snark, and then troll-rate.  Kills 2 birds (duck? pheasant? chicken?) with one well-placed stone, and doesn't everyone like multi-tasking? :-).

      Off to gather a collection of recipes for easy posting...

      Silence is the voice of complicity.

      by brillig on Wed Aug 10, 2005 at 05:28:01 PM PDT

      [ Parent ]

  •  best. troll recipe. ever (4.00)
  •  Troll Surprise: (4.00)
    Surprise! No trolls.

    Thy hand, great Anarch! lets the curtain fall: And universal Darkness buries All.

    by Dunciad on Wed Aug 10, 2005 at 05:02:25 PM PDT

  •  A drink that describes trolls (4.00)
    Flaming asshole


    1/2 oz grenadine syrup
    1/2 oz green creme de menthe
    1/2 oz creme de bananes
    1/2 oz overproof rum


    Layer in this order: grenadine, creme de menthe, banana liqueur, white rum. Ignite rum before serving. Server with a straw.

    •  I would think (none)
      that a drink with that would contain habañero peppers. Or at least jalapeños.
      •  D'oh! (none)
        Make that "a drink with that name."
        •  lol, I found some with Tabasco sauce (4.00)
          From this link:

          (some are X-rated, obviously, so NO ONE call me sexist!)

          Bloody Mary
          Bloody Caesar
          Caesar Cocktail
          Prairie Fire
          Mexican Prairie Fire
          Satan's Piss
          Klingon Blood Wine
          The G.O.A.T.
          Bloody Mary #2
          Tequila BoomBoom
          Virgin Mary
          Alexi's Spicy Bloody Mary
          El Bastardo

          Buffalo Sweat
          Hot Pussy
          Buddy's Bloody Mary
          Bloody Shame
          Zhivago's Revenge
          Acapulco Twister
          Eye Opening Bloody Mary
          Dale's Bloody Mary
          Hot Bitch
          Tequila Surprise Shooter
          Algonquin Bloody Mary
          Battery Acid
          Shot of Hell
          Acapulco Clam Digger

          •  you want offensive? (none)
            you got it.  (even if you didn't actually want it."

            the abortion shot:

            1 oz. vodka
            1 raw egg
            2 drops, Tabasco sauce

            Tastes even worse than you think it does.  But afterwards, you feel like you can outdrink a bear.

            "Politics: The conduct of public affairs for private advantage." - Ambrose Bierce

            by lightlytoasted on Wed Aug 10, 2005 at 06:25:20 PM PDT

            [ Parent ]

          •  My Vietnamese husband (none)
            is particularly fond of his Napalm Mornings:

            Club Soda
            Black Olives

            "Freedom's just another word for nothin' left to loose."- Kris Kristofferson

            by myeye on Wed Aug 10, 2005 at 07:16:15 PM PDT

            [ Parent ]

      •  I can't remember which one does (none)
        but I've seen one that has Tabasco sauce in it.


        •  I'm late to this cocktail party, (4.00)
          but I have a serious protocol question to ask.

          A few days ago I was reading a diary posted by someone who has recently had several comments troll-rated. I've troll-rated some of them myself. This person posts many worthwhile diaries, for which I am grateful, and I almost always read this person's diaries. The first comment in this particular diary (after the tip jar) was nasty, accusing the diarist of being a troll, suggesting that (s)he was only posting as "an opportunity to gather mojo so that you can be a better troll." I replied to this comment as follows:

          Hi [commenter] (1.50 / 2)

          I too have been troubled by [Diarist's] recent inflammatory comments. But (s)he posts good diaries. I think it's extremely important for Kossacks to read this LATimes article, and I thank [Diarist] for bringing it to our attention. It's a shame that people might ignore [Diarist's] diaries completely merely because they've seen some of his/her troll comments.

          I'd like to suggest that you stick to the topic of the diary. [Diarist] has every right to post diaries and have them read on their own merit, without having your ad hominem turn some people off to him/her personally. The Kos community can accomplish the task of troll-rating any inappropriate comments. But  please don't troll-rate people. Have compassion and tolerance.

          I was disappointed at being rated as unproductive. The comment I was replying to received eight 4's, even though it was totally off-topic, and not necessary.

          I'm asking for feed-back. Was I out of line?

          •  John Cougar Mellencamp (none)
            had a great album back in the whatevers.  

            Nothing matters and what if it did.  

            I always thought those sentiments applied to the rating game, though I too find myself touchy sometimes.

          •  I've been noticing lately... (none)
            ...that diary threads are frequently interrupted by completely OT, apparently testerone-laden pissing matches between posters carrying disagreements over from previous, equally tedious ego wars.

            As you say, some of these folks post great diaries, but seem to suffer from a disassociative, pervasive anger. I tend to avoid threads involving them, and hesitate to troll rate for fear of getting stuck to the tar baby... I'm old and life is short.

   - Kicking against the pricks since '98!

            by chuckvw on Wed Aug 10, 2005 at 08:06:57 PM PDT

            [ Parent ]

          •  serious reply (none)
            1. Why are you defending Norwell? He's a big boy and is more than capable of defending himself.

            2. You stepped right in the middle of a fight and you expect not to get hit?

            3. If someone tells me to "have compassion and tolerance" I assume THEY are a troll.

            It's not a protocol question because trolls don't follow protocol, nor do pissed off lefties.

            In God we trust. All others must pay cash.

            by yet another liberal on Wed Aug 10, 2005 at 08:51:55 PM PDT

            [ Parent ]

          •  No, you were being a grown-up (none)
            I don't know why some comments get the ratings they do, sometimes. Baffling.

            War is not an adventure. It is a disease. It is like typhus. - Antoine De Saint-Exupery

            by Margot on Wed Aug 10, 2005 at 08:57:12 PM PDT

            [ Parent ]

          •  no, not out of line (none)
            if we had to get rid of all the assholes we'd lose Armando, and that would be sad.  

            as for Norwell...  damn...  whatever...  

            you got ripped off is all.  it happens.  

    •  Turkey Turds (none)
      One of my faves for summer:

      Take One cup of golden muscat raisins and soak them overnight, refrigerated in one cup of Wild Turkey liqueur.  Next day, add enough Wild Turkey liqueur to mixture to make a nice syrup.  Heat gently and serve over vanilla icecream.

      YUM, YUM!!!

      Energy is neither created nor destroyed; it only changes form.

      by SME in Seattle on Wed Aug 10, 2005 at 05:25:27 PM PDT

      [ Parent ]

  •  So (4.00)
    If an increase in trolls does correlate with anxiety in their land, what issue is undermining their confidence (ie, arrogance)? Cindy Sheehan, causing subconscious guilt twinges, perhaps?
    •  good question (none)
      what is causing the troll upsurge? The Sheehan story certainly seems to have evoked a visceral reaction on the right.
      •  I Think There are Various Brush Fires... (none) arid Troll lands.  RoveGate, polls descending to the fourth ring of hell, Cindy Sheehan pounding the nails in the voodoo doll while sitting doing absolutely nothing, debacle in Iraq...who knows, maybe one of the Masters that Bush serves has not received proper fealty lately....

        at any rate, all of this has the troll's nervous and as we know, when attacked, they start sliming in bunches.  On Zogby, there's a heavy troll investation...they get banned...and reappear...will have to try the recipe approach.

        •  Noticed recently (none)
          A bunch of comments get very low ratings, drive-bys, and then when I look up the history of the comments, zero diaries.

          How do you combat that? There's nothing to troll-rate, thus no way to ban. Any ideas?

          War is not an adventure. It is a disease. It is like typhus. - Antoine De Saint-Exupery

          by Margot on Wed Aug 10, 2005 at 09:01:21 PM PDT

          [ Parent ]

  •  Trolls, eh? (4.00)
    That's fine talk from a man who's best friend is a six-foot tall invisible Pooka who takes the form of a rabbit.
    •  Hey! (none)
      That's an ad hominem attack!

      I mean, an ad pookanem attack!

      But if you post a recipe for grilled pooka, well...

      I've got blisters on my fingers!

      by Elwood Dowd on Wed Aug 10, 2005 at 05:24:38 PM PDT

      [ Parent ]

      •  Dowdiness... (4.00)

        Years ago my mother used to say to me, she'd say, "In this world, Elwood, you must be" - she always called me Elwood - "In this world, you must be oh so smart or oh so pleasant." Well, for years I was smart. I recommend pleasant. And you may quote me.


        As long as the prerequisite for that shining Paradise is ignorance, bigotry, and hate... I say the Hell with it. --Inherit the Wind

        by kingubu on Wed Aug 10, 2005 at 07:15:34 PM PDT

        [ Parent ]

  •  any non trolls (none)
    have you recieved recipes?

    I have, just one, just the other day.  

    It royally pissed me off because it was, in fact, a way of not saying anything while being very clever (not!).  That someone questions my motives or point, fine... par for the course... but man I hate to get a troll rating, ask about it, get a recipe... ask about it and get...

    Sorry for the note of caution but hey, timing is everything, and you asked for more recipes.

    NOTE: I'm not maligning the tradition!  it is by far one of the most dignified responses I've ever seen online... but I happened to have not liked it happening to me.

    In a small way.  cheers all.

    •  Cocktails? (4.00)
      I think this is from Dave Berry, but it could be from someone else:

      How to make a drinkable Zima cocktail:

      Take 1 Zima
      Empty contents into toilet
      Fill bottle with Sierra Nevada or other suitable beer

      (Sorry, but you kind of set yourself up for that... :) )

      Ye have locked yerselves up in cages of fear; and, behold, do ye now complain that ye lack freedom

      by Elmer McJimsey on Wed Aug 10, 2005 at 05:32:55 PM PDT

      [ Parent ]

  •   "You call that a strawberry shortcake?" (4.00)
    too funny, one of the funniest lines i have ever heard... that is precious.
    •  That seems like a good response to any troll. (4.00)
      O'Rielly:  Who do you trust more, GW or Micheal Moore?  Hmmm?

      Me: You call That a strawberry shortcake? Hmmm?

      •  it's a movement (4.00)
        Remember alice's restaurant? Draft board? No problem. Walk in, sit down, sing a few bars of the alice's restaurant massacree and walk out.

        It may indeed be time for the strawberry shortcake movement.

        •  Gotta luv Alice! (none)
          "And can you, can you imagine fifty people a day,I said
          fifty people a day walking in singin a bar of Alice's Restaurant and
          walking out.  And friends they may thinks it's a movement."

          "And that's what it is , the Alice's Restaurant Anti-Massacre Movement, and
          all you got to do to join is sing it the next time it come's around on the

          Let the Movement begin!

          man I love that song!  lol

          I may not agree with what you say, but I'll defend to the death your right to say it. -Voltaire

          by baracon on Wed Aug 10, 2005 at 08:29:24 PM PDT

          [ Parent ]

  •  Bizarre stuff you can make in your kitchen (none)
    Have you seen how to make raisins and mothballs dance in clear soda? It will entertain trolls for hours.
  •  mmm (none)
    sugar. My gf had a baking accident visiting her parents, so I suggest a recipe for instant non-dairy chocolate chip cookies. It's a recipe I don't want to try but I'd love to hear some feedback:

    1. Open vanilla yogurt.

    2. Eat some yogurt to make room for chocolate.

    3. Add chocolate chips, preferably Ghirardelli.
  •  Hors d'oeuvres (none)
    That is so 1973.
    It's small plates now, dude!

    Just kidding :D

  •  Halibut with Brased Fennel (4.00)
    Made this recipe up myself, so no exact quantities, but it's GOOD, especially if you live on the west coast and can get fresh, local halibut.

    Halibut filets (about 1/3 lb per person)
    A few fresh fennel bulbs, cut in small dice
    A generous amount of freshly ground fennel seed
    A few minced leaves from the fennel bulbs
    Good e.v. olive oil

    Heat a wide saucepan over high heat, add olive oil to coat.  Season halibut filets with kosher salt on both sides and add to pan, top side down, just long enough to brown the tops of the filets.  Remove filets from pan.

    Decrease heat a bit and add diced fennel.  Sautee over moderately high heat until they're nicely carmelized.  Add enough water to cover fennel by an inch or so.  Add a good amount of olive oil (maybe a quarter cup, but what the heck do I know?), the ground fennel seed and fennel leaves.  Season with salt.  Cover and simmer over medium heat for twenty minutes or so -- until fennel is very tender but not falling apart and the olive oil and water have emulsified into a flavorful, fennel-infused sauce.

    Remove cover, increase heat and reduce the sauce for a few minutes.  Return halibut filets, decrease heat, cover and simmer until halibut is just cooked through.  Season everything with freshly ground pepper.

    Serve filets atop a small ladelful of fennel and spoon more sauce over the top.  Garnish with a sprig of fresh fennel leaves, reserved from the bulbs.


  •  I have to say (none)
    I've seen a lot of people get labeled "troll" that seem to me to be here just trying to learn new info, or understand different perspectives. NewDem112 was a great example. His GBCW diary was funny...and lots of his diaries were REALLY short and annoying, and I did yell at him about improving his diaries, or not writing them at all. And to be honest, he got an bit better as he went...and the times when people engaged him and tried to get him to talk about his views...those really seemed to help him clarify what he was thinking.

    So, I think that some people get labeled as "troll" when they aren't quite trolls...

    As for the real asshole it is! I've never given a recipe, mostly because I don't cook very well, so I don't really have any...but I'm sure I can look some up. Maybe I can even use their stupidity to become a better cook!

  •  I got into a discussion... (4.00)
    ...about my pesto recipe with a poster while were on a troll's diary. Nobody, and I mean nobody disses my pesto! The poor troll must've been so confused!

    The truth is mighty and will prevail. There is nothing the matter with that. Except it ain't so. --Twain

    by MichaelPH on Wed Aug 10, 2005 at 05:40:52 PM PDT

  •  More power, more fear, more trolls (4.00)
    Yes, you're right. We must not feed the trolls. The more powerful Kos' site becomes, the more well-known it becomes, the more trolls fear us, the more they will show up, sure that they can ruin us and make us stop doing any kind of constructive work here.

    We must ignore them.

    Think of George at 3, in the sandbox, wanting to play, and all of us pretending he's invisible! Little George would be so pissed. Eventually, he'd cry and run home to mommy! Screaming, "No one will play with me. They're so mean!"

    Send all the little George Trolls running home to mommy, crying, because we won't play with them.

  •  Vegetarian wins! Woohoo! (none)
    But I do eat fish, so it's all good.

    Actually, I've found so many good recipies on dKos, that I actually check for trolls before going grocery shopping. We really should put together a compilation of all the great stuff that you people put up here. Deee-licious!

    BTW, do you think that the habitual trolls actually cook any of the dishes? They might chill out a bit.

  •  Are cocktail recipes allowed? (none)
    I ask since altered states of consciousness are:

    1) either responsible for troll postings due to the influence of very vile forms of alcohol they imbibe ... rubbing alcohol being a mind-altering Rethugizing poison, for instance. A better, cleaner alcoholic drink might take the illogic out of them, or at least the bile.


    2) an anesthetic when the trolls make us want to get our proverbial claws out and things look ugly. This is for our own benefit: better to swat the pests than engage them.

    BTW: I wish I had followed your advice last night and posted a recipe. Oy!

    "You don't lead by pointing and telling people some place to go. You lead by going to that place and making a case." - Ken Kesey

    by Glinda on Wed Aug 10, 2005 at 05:47:19 PM PDT

  •  For those of (none)
    you who need a good website for recipes:

    The GOP is the party of Somebody Else

    by Ga6thDem on Wed Aug 10, 2005 at 05:47:55 PM PDT

  •  Vegetarian, my ass! (4.00)
    C'mon you Earthy-Crunchy Wannabees; you know that you want beef, and that you want it


    I am not going to comment, as you've raised this within the context of an ongoing investigation.

    by GOTV on Wed Aug 10, 2005 at 05:50:11 PM PDT

  •  Fresh roasted troll (4.00)
    1 medium size troll
    1 clove of garlic
    2 tablespoons olive oil

    Crush the garlic and combine with the olive oil.  Rub the mixture on the troll.  Roast the troll in a preheated 350 degree oven for 45 minutes or until crispy golden brown.  Serve hot over rice or egg noodles.

    Be the creature. (But not a Republican.) blogomni

    by boran2 on Wed Aug 10, 2005 at 05:51:33 PM PDT

  •  Marinade recipes would be nice, too, (none)
    as in sit on your diaries a while before posting.
    •  Okay, how about this: Chili Lime Marinade (none)
      Chili Lime Marinade

      Now, there are a few optional ingredients, but you may mix all of these together in any order.
      > 4 key limes' worth of juice, freshly squeezed
      > 2 tbsp canola oil (I also use sesame oil sometimes.)
      > 1 tbsp chili powder (Try to find a brand with the fewest ingredients. If you can find a powder that is  pure red chilis, use it.)
      > 1 tbsp paprika
      > 1 tsp salt (optional)
      > 1 tsp black pepper
      > 1 tsp red pepper (definitely optional, to taste)

      Whisk this mixture together in a bowl and cover. Cut whatever you are marinading (no more than 10 oz of it) into thin strips, no more than 1cm thick. Place one of the strips in a sealable container, then pour the marinade over it. Reapeat for each layer of strips. Cover and refridgerate for at least three hours (I let it sit overnight).

      This marinade works well for tofu and fish; I bet it would be good with chicken, too.

      •  Sounds devine because I saw (none)
        chicken and shrimp saucing up in the pan with a wonderful blend of spices I love.

        But then again, I don't want to sign on to any recipe - despite how marvelous - that works for both chickens and shrimps at this moment.

        Serve me some beef tongue on a platter. If only for my dog Murphee.

        Got any fun stuff for egg plant a la Rumsfeld?

        •  In all seriousness, (none)
          I know that my mother has recipie for steak that involves peppercorns, but I can't recall it offhand. I'll email her. It went with this awesome corn salsa that was absolutely amazing.
          •  I'd love that corn salsa recipe (none)

            War is not an adventure. It is a disease. It is like typhus. - Antoine De Saint-Exupery

            by Margot on Wed Aug 10, 2005 at 08:45:28 PM PDT

            [ Parent ]

            •  Looking (none)
              I know I had that around here somewhere, but I have recipies in many different places (electronic and paper). I'll get in touch with you if I have any luck.
              •  Could you post it in this diary (none)
                If/when you find it? I've hotlisted the diary. My email isn't listed here anymore due to trollish emails. I need a few different email addresses, I guess. Would you like a tamale pie recipe of my mother's? It's great.

                War is not an adventure. It is a disease. It is like typhus. - Antoine De Saint-Exupery

                by Margot on Thu Aug 11, 2005 at 08:39:28 AM PDT

                [ Parent ]

              •  Mama's tamale pie (none)
                Tamale Pie
                Ingredients    1 lb. ground round
                salt and pepper to taste
                2 cloves garlic
                1 can corn
                1 can pinto beans
                2-3 Tbsp. chili powder
                1 1/2 cups cornmeal
                1/2 small can diced green chiles
                1/4 cup chopped onion
                1 small can olives, chopped
                1 can tomatoes
                1 cup grated cheese
                Method    Brown beef, adding salt and pepper to taste. Mix in the rest of the ingredients with the ground beef (except for the cornmeal and cheese). Simmer together for approximately three minutes.

                Mix the cornmeal with water to make a cornmeal mush (see directions on the cornmeal package). Line a 9x13 inch pan with the cornmeal mush.

                Pour the meat mixture over the cornmeal and top with the grated cheese. Bake in a 375 degree oven for five minutes or until cheese is melted.

                War is not an adventure. It is a disease. It is like typhus. - Antoine De Saint-Exupery

                by Margot on Thu Aug 11, 2005 at 12:16:06 PM PDT

                [ Parent ]

  •  Trollchetta (4.00)
    This is my favorite recipe:


    1 suckling troll, 18-22 lbs.
    4 cloves garlic
    olive oil
    2 tbs. white wine
    wild fennel seeds
    4 sprigs rosemary

    Chop and sauté the troll's liver, heart and kidney in 2 tbs. of olive oil. When hot, add the white wine, reduce and remove from heat. The troll is seasoned with its own liver, heart and kidneys, plus wild fennel seeds, rosemary, salt, pepper, a fair amount of garlic, coriander, and nutmeg. It is then rolled up like a large sausage, securely tied with colorless thread and roasted whole on a spit over charcoal made from aromatic wood for about 4 hours. Cooking time varies according to the troll's size. The troll should be basted frequently with a rosemary sprig dipped in oil and with white or red wine. The juice and fat that collects in the drip pan can be used to cook potatoes and onions, which may be served together with the trollchetta. Trollchetta can also be roasted in the oven.

  •  Agreed (none)
    Troll recipes was one of the features of this community that had me coming back for more. I recall the troubles Media Matters had with trolls before they took action. Now it's a bit sedate over there, plus it's hard to track one's comments.

    If anyone really has a yen to take on trolls toe to toe, try the Randi Rhodes Message Board. But save the recipes for the Kossacks.

  •  Soup's on... (4.00)
    Pomegranate Soup

    3/4 cup red lentils
    2 tablespoons butter or margarine
    1 medium onion, chopped
    8 cups water
    1 cup basmati long-grain rice
    1 teaspoon turmeric
    Salt and freshly ground pepper to taste
    1/2 cup chopped fresh parsley
    1/2 cup chopped green onions
    1 cup pomegranate juice
    1 tablespoon butter
    2 tablespoons chopped fresh mint
    1 tablespoon raisins

    Rinse lentils several times. Set aside to drain. Melt 2 tablespoons butter or margarine in a large saucepan. Add onion. Saute until onion is tender. Add water, drained lentils, rice, turmeric, salt and pepper. Bring to a boil. Reduce heat and cover. Simmer over low heat 40 minutes or until lentils and rice are tender.

    Add parsley, green onions and pomegranate juice. Simmer 15 minutes longer. Melt 1 tablespoon butter or margarine in a small skillet. Add mint. Saute until butter or margarine is golden brown. Pour over soup. Sprinkle with raisins.

    6 to 8 servings

    "The moral authority of parents who bury children killed in Iraq is absolute." Maureed Dowd

    by Caldonia on Wed Aug 10, 2005 at 06:08:32 PM PDT

  •  Audit trail on vote (none)
    As of the time of this posting (approx 9:10 Eastern) 'Vegetarian' leads 'Dessert' by one vote.

    'Drinks' was kept off the ballot -- very suspicious.

    I want this recorded in case of a late-breaking surge for another foodstuff.

    I've got blisters on my fingers!

    by Elwood Dowd on Wed Aug 10, 2005 at 06:09:37 PM PDT

  •  you know, I wish I was a good cook... (4.00)
    but all I could do was link to a recipe from Gourmet Magazine:


    When salting water for cooking, use 1 tablespoon of salt for every 4 quarts of water.

    November 2001

    If you want a diversion, please read the reader comments (there are close to 600)!

    "Patriotism is supporting your country all the time, and your government when it deserves it." - Mark Twain

    by musicsleuth on Wed Aug 10, 2005 at 06:10:22 PM PDT

  •  hmmmm (none)
    If posting a recipe in response to a troll, should the recipe be part of the message title?  My idea is that if we don't include the recipe in the title, but instead put something that doesn't make much of a statement, they might waste time looking at their replies, when they might not if it is obvious that it is a recipe.  

    Just a thought.

  •  Sam's cooking tonight (none)
    Alright all you fags, sluts, pussies, wimps and lezbos!  Wake up white people, time to get rid of all the flithy illegal immigrant mexicans on this site!
    All of you can go fuck yourselves with a gas pump and a bottle of ketchup!

    Thank you, now, who has a good recipe for vegetarian meatloaf, cause Mrs. Sam is a green eater?

    Have a pleasant evening, Your pal Sam.

    --Liberate your radio--

    by Sam Loomis on Wed Aug 10, 2005 at 06:20:04 PM PDT

    •  You call that a strawberry shortcake? (4.00)
    •  Sam? You've annoyed me. (Poke. Fssshhhhhhhhh) (4.00)
      Brunch Trifle

      --Two quarts nonfat or low fat yogurt such as Dannon Vanilla

      --One pint each sliced strawberries, whole blackberries, whole blueberries or sliced fresh or frozen peaches, choose three

      --Six muffins such as raisin bran, allowed to dry out somewhat, then sliced and diced

      In a trifle bowl, layer one inch of yogurt, one layer of fruit, a layer of muffin pieces, another layer of yogurt, another layer of fruit, until filled to the top, being careful to spread all layers to the edges of the trifle bowl because presentation is everything.

      The very top layer should be the vanilla yogurt with sliced strawberries piled in the center.

      Decadent!  Even guys love this one.

      Turn it into a dessert by substituting cubed angel food cake for the cubed muffins.

    •  Good trolling, Sam, sorry no meat loaf : ( (none)
      This is awesome, though:

      1 large onion, chopped
      2 T olive oil
      2 garlic cloves, minced
      2 10-oz. pkgs of frozen chopped spinach, thawed and drained well
      1 ½ lb. ricotta cheese
      4 ½ c. pasta sauce (we use Classico mushroom and ripe olive)
      ¾ lb fresh lasagna (8 pieces - or you may need more--Oven-ready dry lasagna noodles also work, but aren't as good!)
      2/3 c. parmesan cheese, grated or shredded, plus 1 oz.
      7 c. mushrooms, sliced (we use brown crimini or portabello)
      1 ¼ c. provolone cheese, shredded
      1 ½ c. mozzarella cheese, shredded
      ½ c. fresh basil, chopped, plus 3 T reserved for top

      Heat olive oil, saute onion, garlic and mushrooms until wilted. Drain spinach, mix with ricotta, and 1 oz. parmesan. Toss remaining cheeses together; set aside 1/3 cup for topping.
      Preheat oven to 350 degrees F.

      In bottom of 9" X 13" deep baking pan, spread 1 ½ c. pasta sauce. Cover with layer of pasta. Pour cup of sauce over pasta. Cover with half the mushroom/onion mixture, then half the mixed cheeses. Sprinkle on half the basil, then cover with a layer of pasta.

      Spread ricotta mixture evenly, then another layer of pasta. Pour on a cup of sauce, then rest of mushroom/onions, and basil. Pour on rest of cheese mixture and then final layer of pasta. Cover with a cup of sauce.

      Cover pan with aluminum foil, and bake for 40 minutes. Uncover, sprinkle with reserved cheese, and continue baking, uncovered, for 20 min. Sprinkle with fresh basil before serving.

      If you add extra veggies, add more sauce and cheese. We like carrots and broccoli in this too. Servings: who knows? Lots!

  •  Vidalia Onion Pie (served at SF Kossaks last Sun.) (4.00)
    Vidalia Onion Pie

    4 Medium sweet onions (Vidalia, Wala Wala or something similar. It
    depends what you find. For yesterday, I used a mix of Maui and
    organic local onions) sliced thin
    1 stick butter or margarine
    3 eggs, beaten
    1 c. sour cream or creme fraiche (strongly recommend creme fraiche if
    you have it or make it.)
    salt and pepper
    dash Tabasco
    1 unbaked pie shell (Here's where I'm lazy. I have yet to actually
    make pie crust from scratch. It's my limitation of keep myself from
    this recipe's potential)
    grated parmesan cheese (I use fresh when I'm able to)

    Saute onions in butter. Scrape into bowl. Combine eggs and sour
    cream and add to onions. Season with salt, pepper and tabasco and
    pour into pie shell. Sprinkle with cheese. Bake 450 degrees for 20
    minutes. Reduce heat to 325 and bake 20 minutes longer. (Note: with
    the cheese on top the pie should brown, so carefully monitor to make
    sure it doesn't turn black. You may need to reduce the temperature a
    bit sooner if it's totally brown on top. I would recommend using a
    lower rack for this recipe. Not the top rack in the oven).

    •  NORM! (none)

      I am not going to comment, as you've raised this within the context of an ongoing investigation.

      by GOTV on Wed Aug 10, 2005 at 06:27:06 PM PDT

      [ Parent ]

    •  Hey! (none)
      I've been dying to make this-- I saw the recipe and read in the reviews that it came out on the wet side-- anything i should know before I try my hand at it?

      And I NEVER make pie crust either.

    •  Please! No margarine! (none)
      There's just no good reason.

      Creme Fraiche

      1 cup whipping cream, preferably pasteurized but not ultra-pasteurized

      2 T plain yogurt or buttermilk

      Scald the cream: put it in a pan and heat it until teeny bubbles appear around the edges, then stir it and take it off the heat. Put it into a bowl. Let it cool to warm room temperature, and then stir in the yogurt or buttermilk.

      Cover the bowl loosely with a plastic bag and let it sit over night or for as long as 24 hours. It will thicken considerably as it sits, and even further when you refrigerate it.

      NOTE: you can whip creme fraiche just like regular cream. Add a few teaspoons of sugar and a little vanilla and you've got the lordy's own dessert topping.

      Patriotic American Liberal since 1962

      by mxwing on Wed Aug 10, 2005 at 06:51:42 PM PDT

      [ Parent ]

      •  This is essentially (none)
        a custard pie with onions.  Make sure you're using large eggs and if it still turns out too wet or runny, next time add an extra egg.  It'll help bind it together a little better.


        Just because a person has faith doesn't mean that he isn't full of crap.-- Pastordan

        by Maggie Mae on Wed Aug 10, 2005 at 07:17:33 PM PDT

        [ Parent ]

        •  That's great advice, MM. (none)
          A little extra parmesan would also thicken it up a bit, but it wouldn't have the binding effect like another egg would. In fact, an extra egg white would probably do the trick, non?

          Patriotic American Liberal since 1962

          by mxwing on Wed Aug 10, 2005 at 08:36:34 PM PDT

          [ Parent ]

          •  Yes to both of those (none)
            The extra cheese and/or just an extra white of an egg would help.  

            I love the recipes, but I sometimes love the tips, hints and helpful advice you can get when exchanging recipes even more.  

            Whoever is writing the Dkos cookbook should do a diary on this to gather all the info. Give the general ones their own chapter and/or add the suggestions for a particular dish to an italicized section at the end of the recipe.  Everyone who loves to cook has these suggestions stored in their brains, lol.  I'll bet most of them have been handed down through the generations and some have probably been updated for the times.  

            Just because a person has faith doesn't mean that he isn't full of crap.-- Pastordan

            by Maggie Mae on Wed Aug 10, 2005 at 10:58:45 PM PDT

            [ Parent ]

    •  Flaky Pastry For 1-Crust Pie (none)
      I make my own crust and I will never go back to using frozen or dairy case dough.  It really doesn't all that much time to make.  Once you do this a few times, you can put one together in about 15 minutes.

      Before you start, put a small cup of water in the freezer to get it really cold.

      1 Cup sifted flour
      1/2 Teaspoon salt
      1/3 Cup plus 1 Tablespoon vegetable shortening
      2 to 2 1/2 Tablespoons of cold water.

      Combine flour and salt in mixing bowl.  Cut in shortening with pastry blender or with two knives until mixture is the consistency of coarse cornmeal or tiny peas.

      Sprinkle on cold water, 1 Tablespoon at a time tossing mixture lightly and stirring with fork.  Add water each time to the driest part part of mixture.  The dough should be just moist enough to hold together when pressed with a fork.  It should not be sticky. (Getting the water right is half the battle).

      Shape dough in smooth ball.  Wrap in waxed paper and refrigerate for at least 30 minutes.

      Put together the rest of ingredients for pie and set aside.  Take dough from fridge.

      For Unbaked Shell:  On a smooth, lightly floured surface roll pastry out (I actually like rolling it between two sheets of waxed paper).  Roll it lightly from the center out in all directions to 1/8" thickness, making a 9" or 10" circle.  Fold dough in half and ease it loosley into pie pan with fold in center.  Gently press out air pockets with finger tips and make certain there are no openings for juices ot escape.  

      Fold under edge or crust and press into an upright rim.  Crimp edges as desired.  If ready to bake, pour in pie mixture and bake immediately.  Do not let pie mixtue sit in a raw dough.  The dough will never cook evenly and come out soggy, if you do.  Or, if not ready to bake, put empty shell in fridge until ready to fill.

      For Baked Shell:  Make pie shell as directed above, pricking entire surface evenly and closely (1/4" to 1/2" apart) with a 4 tined fork.  Refrigerate 1/2 hour.  Meanwhile, preheat oven.  Bake pie shell in very hot oven (450 degrees F.) from 10 to 15 minutes, or until browned the way you like it.  Cool before filling.  Some people put a layer of foil over the raw shell and fill with dried beans to keep it from bubbling up with little air pockets while baking.  You can also use clean floral marbles, instead of beans.  Make sure you keep an eye on the shell while baking, so it doesn't burn.  

      Tips:  The best tips I can give you are to not over work the dough when cutting in the shortening, or adding the water and don't over use the flour when rolling out.  Over working the dough and adding too much flour will yield a tough dough.  Also, don't use a shiny pan.  It will reflect heat and interfere with browning.  Also, make sure the water is cold, so the shortening doesn't start to melt when working the dough AND becareful with the water.  Too much water and the dough will be sticky and will be soggy after baking.  Too little water and the dough will really crack when rolled out and might bake too rapidly and burn before pie is finished.

      Just because a person has faith doesn't mean that he isn't full of crap.-- Pastordan

      by Maggie Mae on Wed Aug 10, 2005 at 08:08:39 PM PDT

      [ Parent ]

    •  Oh that sounds so good! (none)
      I have a similar recipe for green chili pie, somewhere. Thanks for posting this!

      War is not an adventure. It is a disease. It is like typhus. - Antoine De Saint-Exupery

      by Margot on Wed Aug 10, 2005 at 09:15:52 PM PDT

      [ Parent ]

  •  Honey Garlic Wings (from Joie Warner) (none)
    2 1/2 pounds wings, trimmed and separated (about 28 pieces)
    1/3 cup soy sauce
    3 tablespoons honey
    3/4 cup water
    2 heaping tablespoons chopped garlic
    2 teaspoons minced fresh ginger
    1 tablespoon canola oil

    1. Mix soy, water, and honey (tip - warm water helps the honey dissolve better)
    2. Heat wok and add oil. When hot, add garlic and ginger and stir-fry for
    about 15 seconds. Add wings and stir-fry until nicely browned. Add another
    tablespoon of oil if necessary.
    3) Add soy mixture and turn heat down to simmer. Cover and cook 25 to 35
    minutes or until wings are cooked through. Stir occasionally.
    4) Remove lid, turn heat back up to high. Cook wings, stirring all the
    while, until sauce has reduced down to a glaze.
    5) Serve and eat!


    I sometimes add more garlic than called for in the
    recipe. If you don't have fresh ginger, just skip it. Powered ginger = icky.

    •  This is my recipe for vegetarian meatloaf (none)
  •  Grilled Vegetables (4.00)
    I love Vegetables, marinated in oil, salt and pepper.  Put 'em on the grill -- it's magic I am tellin' ya.

    Silence gives consent. -- Canon Law

    by robolywa on Wed Aug 10, 2005 at 06:47:15 PM PDT

  •  recipe source (4.00)
    This may be old news but is a great site.
  •  My favorite recipe (4.00)
    It's simple enough even for a masculinity-challenged SUV-driving pro-Bush homophobe to understand:

    Water, 1 glass.

    Serves 1.

    New Hampshire went for Kerry and for Lynch. We did our part. Remembering this keeps me sane.

    by realnrh on Wed Aug 10, 2005 at 06:49:31 PM PDT

  •  Lavender scones... (none)
    ...dripping with butter and honey.

    Look for it when I next encounter a troll.

    "Victory means exit strategy, and it's important for the President to explain to us what the exit strategy is." -Governor George W Bush (R-TX)

    by espresso on Wed Aug 10, 2005 at 06:49:47 PM PDT

  •  Recipe (none)
    Pinko snacks for me, tho, o-kay???

    Definition of insanity: doing the same thing over and over and expecting a different result.

    by panicbean on Wed Aug 10, 2005 at 07:12:44 PM PDT

  •  Hors d'oeuvres (none)
    Gotta love Google.  

    Type in "Hors d'oeuvres" to their translator (French to English) and what do you get?  "out of works".

    Yessiree, I want more recipes for some of dem "out of works".

  •  recipes: cold soup (none)
    My two favorite troll recipes are cold cucumber soup and borscht, mainly because both are totally disgusting to me.

    (However, I won't insult gazpacho, one of my favorite summer dishes).

    •  Funny gazpacho story: (none)
      When I was little, my parents tried to educate me about two things: history and cooking. I was constantly subjected to lectures on both, and very often discussions of history and politics happened during the preparation of food. When I was about five or six, my parents attempted to explain fascism and totalitarianism. Being so young, of course, I tended to mix homophones, and during that whole summer I would not cease in my insistence that we were eating Gestapo soup.
  •  I love this diary (none)
    It's like virtual pot luck!

    Since my best recipe is long, I'll just post a link: Chicken Thighs with Garlic and Lime.

  •  Recipe posting sucks. (none)
    It only drives up the stated comment volume which attracts readers.  Don't do it.  Just ignore them.  If you must just post "IGNORE THE TROLL" and if you see that don't post anything after it.

    Which minority group would Jesus hate?

    by NorCalJim on Wed Aug 10, 2005 at 07:47:36 PM PDT

  •  I prefer poached troll (none)
    with sausce mousseline, washed down by a vintage Gewurtstraminer, auslese.
    •  Sweet! But what if... (none)
      ...the troll is a little tough and stringy and needs a long, slow braise?

      How about an impertinent, saucy little red from the southern Rhone?

      Patriotic American Liberal since 1962

      by mxwing on Wed Aug 10, 2005 at 08:41:47 PM PDT

      [ Parent ]

  •  May I ask? (none)
    How does one know a troll when one sees one?  I mean, I may have responded to and been upset by one today, but how do I know?  This person said some offensive things, but he could otherwise be an ally.  I dunno.  I agree about not responding.  It's just I'm not sure how you know when it's a troll or not, that's all.

    Karl Rove: My Pet Scapegoat

    by Humboldt Jodi on Wed Aug 10, 2005 at 08:50:31 PM PDT

  •  I made this this evening.... (none)
    Blackberry Cobbler

    Sweet dough:

    1 3/4 cups flour
    2 1/2 tsps. baking powder
    1/4 tsp. salt
    3 tsps. sugar
    1/4 cup softened butter
    3/4 cup milk or cream

    Sift dry ingredients, work in butter with a pastry blender, or two forks like me because I don't know where my pastry blender is, add milk and gently mix.

    Now, you can roll it out and split the dough in half, or just put some shortening on your hands and press half of it in a greased baking pan.  You'll top it with blackberries, put the other layer of dough on, pat with butter, sprinkle with sugar and cinnamon.  Bake at 375 for about 35 minutes.

    2 cups blackberries
    1 cup sugar (I like it tart, go 2 cups if you want)
    3 tsps. cornstarch.

    Cook on medium stirring until blended.  Turn up to medium high to bring to boil, let simmer until thickened.

    This is what you'll put on top of the first layer of dough.  

    It would have been so much easier for me to go get the cookbook, but I swear this is accurate with my own small changes.

    "But your flag decal won't get you into heaven anymore"--Prine

    by Cathy on Wed Aug 10, 2005 at 08:57:01 PM PDT

  •  Don't forget the mutts (none)
    Dog Treats

    1 cup uncooked oatmeal
    1/3 cup margarine or butter (almost 1 stick of butter)
    1 teaspoon bullion granules
    1 1/2 cup hot water
    3/4 cup powdered milk
    3/4 cup cornmeal
    1 egg, beaten
    3 cups whole wheat flour

    In large bowl, pour hot water (w/ bullion added)
    over oatmeal, egg and margarine. Mix well & let stand 5 minutes.
     Stir in powdered milk and cornmeal. Add flour 1/2 cup flour
    at a time mixing well after each addition. Knead
    3 to 4 minutes, adding more if necessary to
    make a very stiff dough. Pat or roll to 1/2" thickness.
    Cut into desired shape with a cookie cutter, pizza cutter (easiest method) or jar lid,
    place on a greased baking sheet and cook at 325 for
    50 minutes or longer. Allow to cool and dry out until hard.

    society is like soup. if you don't stir it up, all the scum rises to the top.

    by elkhunter on Wed Aug 10, 2005 at 09:31:14 PM PDT

  •  Best recipe site online (none)
    is Fancy stuff and simple. I like to take the dessert recipes and adapt 'em.
  •  anybody got a good bruschetta recipe? (none)
    preferably, one without cheese.
  •  No complicated recipe necesary. (none)
    Just put the troll in the microwave and set the timer to "10 mins - High."


  •  Best recipes (none)
    Mollie Katzen's cookbooks, esp. Moosewood Cookbook.

    Trolls are edible?

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