Aw, come on now, really?

I STILL recall the event of the time that Jim forgot he ate a Dagwood. This must've been in... I guess 2002-2003-ish I think. He didn't remember he ate it (and wondered where it was) until he had gas.

I'm still curious about how you hammer together a decent gasblowin' dagwood, Jim! Let's hear it!

-Fred

My family has a killer Peanut Butter Fudge Recipe that's been passed down...
Along with a Shrimp, Ham, and Rice dish...

Thanks, JC. Don't post as much as before; timing is a little on the slow side.

Fred! I don't remember that! But then again, at my age I'm not supposed to.

Still, besides the traditional condiments, try adding some hot taco sauce and some horse radish. Not only does this top off a good sandwich but it adds a nice flare (don't look twice, I spelled it that way on purpose) to a Dagwood. Man that's good!!! Course, 10 minutes later you're in the bathroom with a good book, but it's well worth it.

Mm, sounds good! And I don't mind keeping my toiletpaper in the icebox, Jim! So no problem there!

Will have a go at making one soon, I will let you know how that worked out!

-Fred

Fred Buer wrote:Mm, sounds good! And I don't mind keeping my toiletpaper in the icebox, Jim! So no problem there!

-Fred

My gears spun for a second before the big laugh!
That was a damn funny one Fred!!

Fred Buer wrote:Mm, sounds good! And I don't mind keeping my toiletpaper in the icebox, Jim! So no problem there!

EEEEHHHH.....

Hey! Congrats on 600 JCarnby!

This is the most active post I have seen in the last 2 weeks.

Sorry bout all the downer topics =(

I've just been at a loss at to what I should post because there haven't really been that many topics to respond to.

Jen wrote:Hey! Congrats on 600 JCarnby!

Thanks Jen. I knew I was getting close a while ago, but completely forgot about it! Glad to know you're keeping track for us!

Sometimes it goes that way, 666. But its good to see you haven't gave up yet. At times I don't see a subject I want to respond to, but I know someday someone will post something that will interest me.

Does this mean there are no quality posts coming from the group? Heavens no!!! However, this message board is like food - some stuff you partake of, some you leave for others. Either way, there never has been a message board that has piqued my interest as this one. Says something for all you great people out there.

Jim the old guy wrote:Sometimes it goes that way, 666. But its good to see you haven't gave up yet. At times I don't see a subject I want to respond to, but I know someday someone will post something that will interest me.

Does this mean there are no quality posts coming from the group? Heavens no!!! However, this message board is like food - some stuff you partake of, some you leave for others. Either way, there never has been a message board that has piqued my interest as this one. Says something for all you great people out there.

I'm slightly baffled by this post.

I belonged to one years ago... I was even made a Sysop {which are now called Moderators} because I spent so much time on there... It went offline probably about 10 years ago, but I spent a good 6 years on there, got started when I was around 14 or 15, about 3 years later is when they asked me to be a Sysop whenever I was online and then about 3 or 4 years after that they went offline, I don't remember hearing a reason, just noticed certain things going left unattended such as announcements and whatnot and then went out there one day and it wasn't there... Really sucked that there was no reason for the shutdown...

The name was Shobiz if I remember right... It had a message board and a live chat room...

Frank wrote:No wait...here it comes...something brooming again, about a one-world-government conspiracy. The Brits are planning to rebuild the Empire...

Ah never mind it's gone.

Oh crap, the memory suppression on Subject 378: Frank is wearing off again. Better whip out the Men in Black flashy thing for the good of my country.

Simple recipe (and it's Australian apparently)

Lamb Chops (2), seasoned with salt and pepper. Add rosemary.

Add anything else you like, you're pretty much there already.

(Well, cook it too obviously).