So who, exactly, is this Bergie guy anyway?
If you take Beano first, it isn't as bad as you think....
erikem Just how well do readers digest anyway??? (As opposed to digestion of non-readers...)
Just how well do readers digest anyway??? (As opposed to digestion of non-readers...)
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The road to to success is always under construction. _____________________________________________________________________________ When the going gets tough, the tough use duct tape.
I still don't get it...why's he leaving? What did I miss? Who will compete with Mike Yuhas in the photo shoots? I know Mike can win them now, but having no opposition doesn't really mean he'll have a meaningful victory...
Thanks for making this a warm place for kibitzing, Erik. I'm sure your upcoming move is the recipe for success.
Chico
You will be missed on this forum.Good luck on your new position.
Owned by Readers Digest,huh.Does this mean you will be in charge of removing several ingredients from each recipe?
Drop in sometimes,and enter the photo contest and keep us up to date as to what you're doing.
Don't think you'll have a chance to starve over there. (Virtual Diner here, real thing there in the test kitchen?)
mersenne6 Manager of the Reader's Digest Forum???? Now that has the potential of being curious in the extreme. The last time I looked at Reader's Digest I noted everything they printed was abridged so I assume you will be responsible for abridging posts to their forum
No, not Reader's Digest. Taste of Home, a magazine and Web site owned by Reader's Digest Association.
Bergie
Erik--
Thanks for all you've done here, and best wishes for your new venture!
Erik,
Take care and God Bless.
I expect we will continue to see your enigmatic avatar occasionally!
erikemYou wouldn't be talking about glögg by any chance???
Yep! I told the story about my parent's making it from scratch one Christmas and the fireball that ensued.
(Long story short, to burn off some of the alcohol you have one person both a match next to the pot's lid and a second person slowly lifts the lid. When the varpors/steam from the concoction hit the flame from the match a fireball shots toward the ceiling. To think, our people drink that stuff!)
You just made me add some additional items to the list of things I need to try. Thanks!
Erik
zardozI would venture a guess that those forums will not get as politically "charged" as they sometimes do here.
Actually, up to thise point they've let people talk about whatever they want. We'll see what we decide to do in the future. I've long believed that people who join a forum about their passion and find friends who share their passtion (in this case railroading or cooking), shouldn't let a personal beliefe that's really no one else's business get in the way of their friendship. People will take cheap shots for our moderation of those topics, but I can sleep pretty well at night knowing that most anyone can join in the discussion here and not feel threatened by a good ol' boys network.
pcarrellErik, As everyone else has already said so well, you will be missed greatly. But for me, I'll also miss the occasional shout out to say hey, if for no other reason then to just break the monotony of the day to day grind, or to just be the one Email where someone DOESN'T complain about something. Yeah, you'll definately be missed! Philip
As everyone else has already said so well, you will be missed greatly. But for me, I'll also miss the occasional shout out to say hey, if for no other reason then to just break the monotony of the day to day grind, or to just be the one Email where someone DOESN'T complain about something. Yeah, you'll definately be missed!
Philip
Philip, you have no idea how much those e-mails meant to me some days.
As for you, I'll miss your forum signature animation. It's one of the best I've ever seen.
Thanks again,Erik
dknelsonRemember Bergie this means that railfanning trips, digital cameras, and the like will no longer be tax deductible after May 4. But maybe all your groceries and a new stove will be! Dave Nelson PS Bergie: Galesburg RR Days is June 26-27 and there will be private cars on the Sandburg
Remember Bergie this means that railfanning trips, digital cameras, and the like will no longer be tax deductible after May 4. But maybe all your groceries and a new stove will be!
Dave Nelson
PS Bergie: Galesburg RR Days is June 26-27 and there will be private cars on the Sandburg
I'll keep writing for the magazines so I can keep those tax deductions in place.
I'm planning on going to Galesburg Railroad Days. Before last week, I was going to be there in the Trains tent with Tom Danneman. Now I might just drive down and meet up with Tom and whoever he takes with him.
Keep in touch, Dave.
I have seen Taste of Home magazine, didn't realize it had that much going on, but I guess so. Good luck, sounds like you will have all clear signals ahead.
Brother Bergie,
You will be greatly missed. Thank you for the encouraging emails as well. But at the same time, I get the feeling that you will still be a member and we'll be fortunate enough that you will still make posts.
May all go well in your new position.
"I like my Pullman Standards & Budds in Stainless Steel flavors, thank you!"
Bergie, you are one good Dude and have always acted in a honorable fashion.
I have always enjoyed your comments and interventions and believe you always took the high road.
I for one want to thank you for all you have done to make this forum a safe haven and comfortable place to hang out.
You will indeed be missed,
May the worms and viruses never find your puter. Best wishes always,
Johnboy out...............................
from Saskatchewan, in the Great White North..
We have met the enemy, and he is us............ (Pogo)
edblysardSo, if your not brave enough to drink this, you can use it to de-grease your locomotive?
I had to double-filter it, but it ran my snowblower all winter.
Best of luck, you will obviously be missed.
Or to make a pun of it "bye bye Bergie"
The mind is like a parachute. It works better when it's open. www.stremy.net
Bergie:
I'll miss you, you're one of the Genuine Good Guys. You've always been a lot of help to me when I've had some problems with software, and you've done it with patience and good humor--sometimes when I didn't deserve it. .
Don't be a stranger.
And--oh, BTW, please, PLEASE don't tell those Reader's Digest cooks that Campbell's Cream of Mushroom Soup is the end-all and be-all of seasoning shortcuts, okay?
Seriously, my best wishes to you.
Tom
Tom View my layout photos! http://s299.photobucket.com/albums/mm310/TWhite-014/Rio%20Grande%20Yuba%20River%20Sub One can NEVER have too many Articulateds!
Good luck Bergie. hope you the best.
"The true sign of intelligence is not knowledge but imagination."-Albert Einstein
http://gearedsteam.blogspot.com/
I have a Swedish friend who served Glögg at a Christmas party two years ago. It's like drinkable furniture polish.
Nelson
Ex-Southern 385 Being Hoisted
So, if your not brave enough to drink this, you can use it to de-grease your locomotive?
Poppa_Zit Bergie -- Take this with you (remember, Glögg is best guzzled by those with full beards, using the beard to filter out the lumps): Swedish GlöggMakes about 1 gallon1.5 litre bottle of inexpensive dry red wine1.5 litre bottle of inexpensive American port1 bottle of inexpensive brandy or aquavit10 inches of stick cinnamon1 Tablespoon cardamom seeds2 dozen whole clovesPeel of one orange1/2 cup raisins1 cup blanched almonds2 cups sugarGarnish with the peel of another orange NotesThere is no need to invest in expensive wine or brandy because the spices are going to preempt any innate complexity of a fine wine, but don't use anything too cheap. Remember, the sum will be no better than the parts. Do not use an aluminum or copper pot since these metals interact chemically with the wine and brandy and impart a metallic taste. Use stainless steel or porcelain. Cardamom comes in three forms: pods, seeds, and powder. Do not use powder. If you can only find the pods (the look like orange seeds), take about 2 dozen and pop them open to extract the seeds. Cardamom seeds may be hard to find, so you may need to order them from a spice specialist like Penzeys.com. AssemblyPour the red wine and port into a covered stainless steel or porcelain kettle. Add the cinnamon, cardamom, cloves, orange peel, raisins, and almonds. Warm gently, but do not boil. Boiling will burn off the alcohol. Put the sugar in a pan and soak it with half the bottle of brandy. Warm the sugar and brandy slurry over a low flame. The sugar will melt and bubble until it becomes a clear golden syrup of caramelized sugar. If you wish, you can speed up the process a bit and create quite a show by flaming the brandy. Flaming will create a 2 foot high blue flame, so be sure there is nothing above the stove that can catch on fire. Then, stand back and light the brandy. Turn out the kitchen lights and watch it burn! This caramelization is crucial to developing complexity. Add the caramelized sugar to the spiced wine mix. Cover and let it mull for an hour. Just before serving, strain to remove the spices, and add brandy to taste (about 1/2 pint). You can serve it immediately, or let it age for a month or two. If you are going to age it, make sure the bottle is filled as high as possible and sealed tight. To serve glögg, warm it gently over a low flame or in a crockpot, and serve it in a mug. Garnish it with a fresh orange peel, twisted over the mug to release the oils. You can easily tailor the recipe to your own tastes by changing the sweetness, potency, or other ingredients. Try brown sugar if you wish. Or Southern Comfort instead of brandy. The orange peel garnish, however, is essential to the fragrance. Drink while seated and give your car keys to a friend.
Bergie --
Take this with you (remember, Glögg is best guzzled by those with full beards, using the beard to filter out the lumps):
Swedish GlöggMakes about 1 gallon1.5 litre bottle of inexpensive dry red wine1.5 litre bottle of inexpensive American port1 bottle of inexpensive brandy or aquavit10 inches of stick cinnamon1 Tablespoon cardamom seeds2 dozen whole clovesPeel of one orange1/2 cup raisins1 cup blanched almonds2 cups sugarGarnish with the peel of another orange
NotesThere is no need to invest in expensive wine or brandy because the spices are going to preempt any innate complexity of a fine wine, but don't use anything too cheap. Remember, the sum will be no better than the parts. Do not use an aluminum or copper pot since these metals interact chemically with the wine and brandy and impart a metallic taste. Use stainless steel or porcelain.
Cardamom comes in three forms: pods, seeds, and powder. Do not use powder. If you can only find the pods (the look like orange seeds), take about 2 dozen and pop them open to extract the seeds. Cardamom seeds may be hard to find, so you may need to order them from a spice specialist like Penzeys.com.
AssemblyPour the red wine and port into a covered stainless steel or porcelain kettle. Add the cinnamon, cardamom, cloves, orange peel, raisins, and almonds. Warm gently, but do not boil. Boiling will burn off the alcohol.
Put the sugar in a pan and soak it with half the bottle of brandy. Warm the sugar and brandy slurry over a low flame. The sugar will melt and bubble until it becomes a clear golden syrup of caramelized sugar. If you wish, you can speed up the process a bit and create quite a show by flaming the brandy. Flaming will create a 2 foot high blue flame, so be sure there is nothing above the stove that can catch on fire. Then, stand back and light the brandy. Turn out the kitchen lights and watch it burn! This caramelization is crucial to developing complexity.
Add the caramelized sugar to the spiced wine mix. Cover and let it mull for an hour. Just before serving, strain to remove the spices, and add brandy to taste (about 1/2 pint). You can serve it immediately, or let it age for a month or two. If you are going to age it, make sure the bottle is filled as high as possible and sealed tight.
To serve glögg, warm it gently over a low flame or in a crockpot, and serve it in a mug. Garnish it with a fresh orange peel, twisted over the mug to release the oils.
You can easily tailor the recipe to your own tastes by changing the sweetness, potency, or other ingredients. Try brown sugar if you wish. Or Southern Comfort instead of brandy. The orange peel garnish, however, is essential to the fragrance.
Drink while seated and give your car keys to a friend.
Erik, I'd like to take the opportunity to wish you the best. But... who's gonna get custody of me?!?!
Marlon
See pictures of the Clinton-Golden Valley RR
Eric (Bergie),
It has been a pleasure, having you on this Forum. Quite an excellent job of keeping all these "kids" in line. You will be missed.
I wish you luck and happiness in you future endevors.
Modeling B&O- Chessie Bob K. www.ssmrc.org
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