serveur down personne répond au mail personne répond au tel
tu te rappelles pourquoi tu les a choisi, deja?
pour le prix !
Rakotomandimby (R12y) Mihamina
( Mon, 13 Dec 2004 22:54:26 +0100 ) ben :
serveur down personne répond au mail personne répond au tel
tu te rappelles pourquoi tu les a choisi, deja? t'es en dedie ou en mutualisé? -- ASPO Infogérance - http://aspo.rktmb.org/activites/infogerance Unofficial FAQ fcolc - http://faq.fcolc.eu.org/ Linux User Group sur Orléans et alentours. Tél: + 33 2 38 76 43 65 (France)
( Mon, 13 Dec 2004 22:54:26 +0100 ) ben :
serveur down
personne répond au mail
personne répond au tel
tu te rappelles pourquoi tu les a choisi, deja?
t'es en dedie ou en mutualisé?
--
ASPO Infogérance - http://aspo.rktmb.org/activites/infogerance
Unofficial FAQ fcolc - http://faq.fcolc.eu.org/
Linux User Group sur Orléans et alentours.
Tél: + 33 2 38 76 43 65 (France)
serveur down personne répond au mail personne répond au tel
tu te rappelles pourquoi tu les a choisi, deja? t'es en dedie ou en mutualisé? -- ASPO Infogérance - http://aspo.rktmb.org/activites/infogerance Unofficial FAQ fcolc - http://faq.fcolc.eu.org/ Linux User Group sur Orléans et alentours. Tél: + 33 2 38 76 43 65 (France)
serveur down personne répond au mail personne répond au tel tu te rappelles pourquoi tu les a choisi, deja?
pour le prix !
Ah?! Ben il faut pas qu'il gueule alors parceque les prix ont ete maintenus. Seules les prestations ont changé, et le critere n'etait pas les prestations :-) -- ASPO Infogérance - http://aspo.rktmb.org/activites/infogerance Unofficial FAQ fcolc - http://faq.fcolc.eu.org/ Linux User Group sur Orléans et alentours. Tél: + 33 2 38 76 43 65 (France)
serveur down
personne répond au mail
personne répond au tel
tu te rappelles pourquoi tu les a choisi, deja?
pour le prix !
Ah?! Ben il faut pas qu'il gueule alors parceque les prix ont ete
maintenus. Seules les prestations ont changé, et le critere n'etait pas
les prestations :-)
--
ASPO Infogérance - http://aspo.rktmb.org/activites/infogerance
Unofficial FAQ fcolc - http://faq.fcolc.eu.org/
Linux User Group sur Orléans et alentours.
Tél: + 33 2 38 76 43 65 (France)
serveur down personne répond au mail personne répond au tel tu te rappelles pourquoi tu les a choisi, deja?
pour le prix !
Ah?! Ben il faut pas qu'il gueule alors parceque les prix ont ete maintenus. Seules les prestations ont changé, et le critere n'etait pas les prestations :-) -- ASPO Infogérance - http://aspo.rktmb.org/activites/infogerance Unofficial FAQ fcolc - http://faq.fcolc.eu.org/ Linux User Group sur Orléans et alentours. Tél: + 33 2 38 76 43 65 (France)
Christophe Rahier
"Christophe Baegert" wrote in message news:cpl3ra$u6o$
Rakotomandimby (R12y) Mihamina wrote:
( Mon, 13 Dec 2004 22:54:26 +0100 ) ben :
serveur down personne répond au mail personne répond au tel
tu te rappelles pourquoi tu les a choisi, deja?
pour le prix !
Tu es donc bien servi ...
Christophe
"Christophe Baegert" <cbaegert-pas-de-spam@europeanservers.net> wrote in
message news:cpl3ra$u6o$1@biggoron.nerim.net...
Rakotomandimby (R12y) Mihamina wrote:
( Mon, 13 Dec 2004 22:54:26 +0100 ) ben :
serveur down
personne répond au mail
personne répond au tel
tu te rappelles pourquoi tu les a choisi, deja? pour le prix !
Tu es donc bien servi ...
Et ils ne sont pas incompetents. -- ASPO Infogérance - http://aspo.rktmb.org/activites/infogerance Unofficial FAQ fcolc - http://faq.fcolc.eu.org/ Linux User Group sur Orléans et alentours. Tél: + 33 2 38 76 43 65 (France)
tu te rappelles pourquoi tu les a choisi, deja?
pour le prix !
Tu es donc bien servi ...
Et ils ne sont pas incompetents.
--
ASPO Infogérance - http://aspo.rktmb.org/activites/infogerance
Unofficial FAQ fcolc - http://faq.fcolc.eu.org/
Linux User Group sur Orléans et alentours.
Tél: + 33 2 38 76 43 65 (France)
tu te rappelles pourquoi tu les a choisi, deja? pour le prix !
Tu es donc bien servi ...
Et ils ne sont pas incompetents. -- ASPO Infogérance - http://aspo.rktmb.org/activites/infogerance Unofficial FAQ fcolc - http://faq.fcolc.eu.org/ Linux User Group sur Orléans et alentours. Tél: + 33 2 38 76 43 65 (France)
kevin
"Rakotomandimby (R12y) Mihamina" a écrit dans le message de news:
Et ils ne sont pas incompetents.
Pouvez-vous préciser? J'espère que vous n'administrez pas comme eux...!!
"Rakotomandimby (R12y) Mihamina" <mihamina@mail.rktmb.org> a écrit dans le
message de news: pan.2004.12.14.12.39.18.840194@mail.rktmb.org...
Et ils ne sont pas incompetents.
Pouvez-vous préciser?
J'espère que vous n'administrez pas comme eux...!!
Le Thu, 23 Dec 2004 13:40:45 +0100, kevin a écrit :
Pouvez-vous préciser? J'espère que vous n'administrez pas comme eux...!!
Qu'est ce que tu fais encore chez eux dans ce cas ? Masochisme ou démesure verbale ?
-- Stephane Kanschine Amadouer l'anti-spam pour me répondre
Stephane Kanschine
human flesh 1 cup shredded cabbage 1 cup bean sprouts 5 sprigs green onion, finely chopped 5 cloves minced garlic 4-6 ounces bamboo shoots Sherry chicken broth oil for deep frying (1 gallon) Salt pepper soy & teriyaki minced ginger, etc. 1 tablespoon cornstarch dissolved in a little cold water 1 egg beaten
Make the stuffing: Marinate the flesh in a mixture of soy and teriyaki sauces then stir fry in hot oil for till brown - about 1 minute, remove. Stir-fry the vegetables. Put the meat back into the wok and adjust the seasoning. De-glaze with sherry, cooking off the alcohol. Add broth (optional) cook a few more minutes. Add the cornstarch, cook a few minutes till thick, then place the stuffing into a colander and cool; 2 hours Wrap the rolls: Place 3 tablespoons of stuffing in the wrap, roll tightly - corner nearest you first, fold 2 side corners in, wrap till remaining corner is left. Brush with egg, seal, and allow to sit on the seal for a few minutes. Fry the rolls: 325° if using egg roll wraps, 350° for spring roll wraps. Deep fry in peanut oil till crispy golden brown, drain on paper towels.
Lemon Neonate
Turkey serves just as well, and in fact even looks a bit like a well-dressed baby. By the time you turn the child?s breast into cutlets, i
human flesh
1 cup shredded cabbage
1 cup bean sprouts
5 sprigs green onion, finely chopped
5 cloves minced garlic
4-6 ounces bamboo shoots
Sherry
chicken broth
oil for deep frying (1 gallon)
Salt
pepper
soy & teriyaki
minced ginger, etc.
1 tablespoon cornstarch dissolved in a little cold water
1 egg beaten
Make the stuffing:
Marinate the flesh in a mixture of soy and teriyaki sauces
then stir fry in hot oil for till brown - about 1 minute, remove.
Stir-fry the vegetables.
Put the meat back into the wok and adjust the seasoning.
De-glaze with sherry, cooking off the alcohol.
Add broth (optional) cook a few more minutes.
Add the cornstarch, cook a few minutes till thick,
then place the stuffing into a colander and cool;
2 hours
Wrap the rolls:
Place 3 tablespoons of stuffing in the wrap, roll tightly -
corner nearest you first, fold 2 side corners in,
wrap till remaining corner is left.
Brush with egg, seal, and allow to sit on the seal for
a few minutes.
Fry the rolls:
325° if using egg roll wraps, 350° for spring roll wraps.
Deep fry in peanut oil till crispy golden brown, drain on paper towels.
Lemon Neonate
Turkey serves just as well, and in fact even looks a bit like a
well-dressed baby. By the time you turn the child?s breast into
cutlets, i
human flesh 1 cup shredded cabbage 1 cup bean sprouts 5 sprigs green onion, finely chopped 5 cloves minced garlic 4-6 ounces bamboo shoots Sherry chicken broth oil for deep frying (1 gallon) Salt pepper soy & teriyaki minced ginger, etc. 1 tablespoon cornstarch dissolved in a little cold water 1 egg beaten
Make the stuffing: Marinate the flesh in a mixture of soy and teriyaki sauces then stir fry in hot oil for till brown - about 1 minute, remove. Stir-fry the vegetables. Put the meat back into the wok and adjust the seasoning. De-glaze with sherry, cooking off the alcohol. Add broth (optional) cook a few more minutes. Add the cornstarch, cook a few minutes till thick, then place the stuffing into a colander and cool; 2 hours Wrap the rolls: Place 3 tablespoons of stuffing in the wrap, roll tightly - corner nearest you first, fold 2 side corners in, wrap till remaining corner is left. Brush with egg, seal, and allow to sit on the seal for a few minutes. Fry the rolls: 325° if using egg roll wraps, 350° for spring roll wraps. Deep fry in peanut oil till crispy golden brown, drain on paper towels.
Lemon Neonate
Turkey serves just as well, and in fact even looks a bit like a well-dressed baby. By the time you turn the child?s breast into cutlets, i
kevin
return to oven and bake 20 minutes more to form a glaze. Cut ribs into individual pieces and serve with extra sauce.
Fresh Sausage
If it becomes necessary to hide the fact that you are eating human babies, this is the perfect solution. But if you are still paranoid, you can substitute pork butt.
5 lb. lean chuck roast 3 lb. prime baby butt 2 tablespoons each: salt black, white and cayenne peppers celery salt garlic powder parsley flakes brown sugar 1 teaspoon sage 2 onions 6 cloves garlic bunch green onions, chopped
Cut the children?s butts and the beef roast into pieces that will fit in the grinder. Run the meat through using a 3/16 grinding plate. Add garlic, onions and seasoning then mix well. Add just enough water for a smooth consistency, then mix again. Form the sausage mixture into patties or stuff into natural casings.
Stillborn Stew
By definition, this meat cannot be had altogether fresh, but have the lifeless unfortunate available immediately after delivery, or use high quality beef or pork roasts (it is cheaper and better to cut up a whole roast than to buy stew meat).
1 stillbirth, de-boned and cubed ¼ cup vegetable oil 2 large onions bell pepper celery garlic ½ cup red wine 3 Irish potatoes 2 large carrots
This is a simple classic stew that makes natural gravy, thus it does not have to be thickened. Brown the meat quickly in very hot oil, remove and set aside. Brown the onions, celery, pepper and garlic. De-glaze with wine, return meat to the pan and season well. Stew on low fire adding small amounts of water and seasoning as necessary. After at least half an hour, add the carrots and potatoes, and simmer till root vegetables break with a fork. Cook a fresh pot of long grain
return to oven and bake 20 minutes more to form a glaze.
Cut ribs into individual pieces and serve with extra sauce.
Fresh Sausage
If it becomes necessary to hide the fact that you are eating
human babies, this is the perfect solution.
But if you are still paranoid, you can substitute pork butt.
5 lb. lean chuck roast
3 lb. prime baby butt
2 tablespoons each:
salt
black, white and cayenne peppers
celery salt
garlic powder
parsley flakes
brown sugar
1 teaspoon sage
2 onions
6 cloves garlic
bunch green onions, chopped
Cut the children?s butts and the beef roast into pieces
that will fit in the grinder.
Run the meat through using a 3/16 grinding plate.
Add garlic, onions and seasoning then mix well.
Add just enough water for a smooth consistency, then mix again.
Form the sausage mixture into patties or stuff into natural casings.
Stillborn Stew
By definition, this meat cannot be had altogether fresh,
but have the lifeless unfortunate available immediately after delivery,
or use high quality beef or pork roasts (it is cheaper and better to
cut up a whole roast than to buy stew meat).
1 stillbirth, de-boned and cubed
¼ cup vegetable oil
2 large onions
bell pepper
celery
garlic
½ cup red wine
3 Irish potatoes
2 large carrots
This is a simple classic stew that makes natural gravy,
thus it does not have to be thickened.
Brown the meat quickly in very hot oil, remove and set aside.
Brown the onions, celery, pepper and garlic.
De-glaze with wine, return meat to the pan and season well.
Stew on low fire adding small amounts of water and
seasoning as necessary.
After at least half an hour, add the carrots and potatoes,
and simmer till root vegetables break with a fork.
Cook a fresh pot of long grain
return to oven and bake 20 minutes more to form a glaze. Cut ribs into individual pieces and serve with extra sauce.
Fresh Sausage
If it becomes necessary to hide the fact that you are eating human babies, this is the perfect solution. But if you are still paranoid, you can substitute pork butt.
5 lb. lean chuck roast 3 lb. prime baby butt 2 tablespoons each: salt black, white and cayenne peppers celery salt garlic powder parsley flakes brown sugar 1 teaspoon sage 2 onions 6 cloves garlic bunch green onions, chopped
Cut the children?s butts and the beef roast into pieces that will fit in the grinder. Run the meat through using a 3/16 grinding plate. Add garlic, onions and seasoning then mix well. Add just enough water for a smooth consistency, then mix again. Form the sausage mixture into patties or stuff into natural casings.
Stillborn Stew
By definition, this meat cannot be had altogether fresh, but have the lifeless unfortunate available immediately after delivery, or use high quality beef or pork roasts (it is cheaper and better to cut up a whole roast than to buy stew meat).
1 stillbirth, de-boned and cubed ¼ cup vegetable oil 2 large onions bell pepper celery garlic ½ cup red wine 3 Irish potatoes 2 large carrots
This is a simple classic stew that makes natural gravy, thus it does not have to be thickened. Brown the meat quickly in very hot oil, remove and set aside. Brown the onions, celery, pepper and garlic. De-glaze with wine, return meat to the pan and season well. Stew on low fire adding small amounts of water and seasoning as necessary. After at least half an hour, add the carrots and potatoes, and simmer till root vegetables break with a fork. Cook a fresh pot of long grain
