...what's with the ads?

What ads. I don't got no stinkin' ads.

He's mad, MAD, I tell you!

He should buy my patented Max's Madness Miracle Medicine. Only 5 easy payments of $15.99!

dLimited time offer. Shipping and handling $25/item

Forum hacked by some model citizen??

TAM

(Firefox 14.0.1)

Sure, blame it on Firefox. You were the one who put your sig up for rent.

I am getting periodic add's im using google chrome..

I found that thread and had no ads. IE9.

No ads; IE9. Or, they may figure it's useless to try Browns fans.

if=lawyer
run noadds
endif

Yeah, The Browns do enough to try Browns fans. They don't need any help.

I had them in ie9 also, but Amie says that it should be all set now.

Hunh, now I'm seeing them.

Weird. I never use protection and I still don't get them.


I must be immune to ADS.

I wasn't seeing any at the start of this thread - and none in this thread that I can see, but now seeing ads in some of the other threads - like the tankless waterheater...

Running Safari 5.0.6

I have no ads, adds or ADS.

I do have on off- topic question though (HIJACK ALERT). Johnk and fredk share the same last name. Are they related?

Do you mean as in the same genome, same family tree or are we talking a full-on, dual identity conspiracy here??? I for one am in for the conspiracy play.

They have never been seen in the same room, have they?

The plot thickens.

You both share my concerns and conclusions. Curious.

If we do turn out to be the same person, I call dibs on the better looking half.

"I've got the looks, you've got the brains, let's make lots of money" - Pet Shop Boys, "Opportunities"

So that's where my cornstarch went.

You should use arrowroot anyway. It's more flavorless.

But the cornstarch helps dial back the heat from the red peppers that I always overdo.

"more flavorless" sounds funny.

Roux, baby. Only roux.

A proper roux takes time. Of course, a good cookbook will guide you through the process.

+1 for Scott's cooking! If he says this is the best cookbook . . .

I must confess that we do not own this cookbook, but I was aware of it and the tie in to roux was too convenient. Maybe if we had had this book we wouldn't have killed our first dark rouxs. White and blonde are easy. The darker rouxs take time and patience. A good dark roux take easily 45-60 minutes on a low flame to get it dark brown and nutty-tasting, without a burnt after taste.

p.s. thanks for the props on our cooking, Amie.

Chrome with AdBlock. I never see ads.