giganews blog

Corporate culture, personal experiences, and unique observations about Giganews, Usenet, Newsgroups, and Usenet related technologies.

Thursday, June 11, 2015

Newsgroup Spotlight:

Welcome to our Newsgroup Spotlight where we highlight one newsgroup on Usenet by sharing some of the stories going on in that community. For the month of June, we present to you: "" (Over 1.7 million posts). is one of the most active newsgroups on Usenet. Posts are in the double digits on a daily basis. After all, who can say enough with headers like "Curry soup", "Rabbit Bolognese" or "Corn and Green Chiles"?

But there's more where that came from. "Pork tocino", "Grilled beer Bratties", and "Herbalicious chicken" fill the headers like a menu, as well as conversations about technique. For example, "Think about your knife use", "Smoking on a gas grill", "Fermenting Jalapenos", and "White Lily flour substitute". It's an excellent way to join a group of people from all over trying to improve their skills.

Users poll the community for advice, "How many knives are too many?", "Perfect dish in a wedding reception, anyone?", and "Is it OK to eat moldy food?".

Much like some of our other active newsgroups, the community branches out from its explicit topic. It's not simply a recipe and advice sharing forum, but a place for news and lively discussion about "Sushi chef at Santa Monica restaurant sentenced in whale meat case" and "Trans fat ban".

And ever the philosophical bunch, the conversation can turn to "How do you slice a slice?", "Who's Killing the Great Chefs of Food TV?", and "Food Shame: The Morality of Eating".

Feel no shame. For access to these stories, this newsgroup, and many, many more (over 110,000 newsgroups to match your interests), sign up for a Giganews account today. All accounts come with a 14 day free trial. And without further ado, here is a recipe from Usenet and a story to consider.

And how about a 5 minute black bean sauce rib recipe? (May 6, 2015)

Since black bean sauce has been in play lately, let's rib it up.

Anything from steamykitchen is good eating - no exception here:
  • 1-1/2 lbs pork spare rib (rib tips)
  • 2 tablespoons black bean sauce
  • 1 tablespoon Chinese rice wine (or dry sherry)
  • 2 teaspoons cornstarch
  • 1/2 teaspoon grated ginger (on microplane grater)
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon cooking oil
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar

Cut the spareribs crosswise into 1" - 2" sections. Combine the rest of the ingredients. Transfer spareribs and sauce into a shallow, heatproof pan that will fit inside your wok (a pie plate or 9” cake pan works great.) Let marinate at room temperature for 30 minutes.

Set steaming rack inside of wok and fill with water almost up to height of rack. Turn heat to high and when water is boiling, turn heat to medium-high. Set pan with spareribs on top of a steaming rack in wok. Steam on med-high heat for 18-20 minutes until ribs are no longer pink. Make sure that when you are steaming that you don't run out of water in the wok. Replenish with additional water, if needed.
Sage and ??? (March 20, 2015)

What other herbs or spices go well with sage? I know about the song, parsley, sage, rosemary and thyme. What would you season with fresh sage? Talk to me . . .

Janet US


With pork, goose and duck I love sage and onion stuffing.


Have you ever done fried sage leaves? Wonderful . Use them as a condiment on many different things.


Fried sage leaves with lambs liver, mmmmmmmm


Sage leaves in a brown butter sauce is divine. Love it over pasta or anice steak





Scrapple is sage, black pepper, and marjoram. I also insist in my lamb rub - with rosemary, pepper, and garlic. Sage is also the main component of "poultry seasoning" - along with thyme and marjoram.