Aweful quiet in here................
 

"Shortwave Sportfishing" wrote in message
...

I bow to your superior knowledge of dog behavior.

I'm so wrong.

Superior nothin'. I know what's worked for me. I'm no dog expert, but I've
had a number of my own, and love em all.

Aweful quiet in here................
 

"Don White" wrote in message
...
Doug Kanter wrote:


I agree, but you must live where it's toasty and warm outdoors all year
long. Think about having to walk a dog when the snow's blowing sideways
and it's two (as in 2) degrees Fahrenheit.

snip...

You can take care of that problem by buying the dog a moisture shedding
coat. That should keep it warm enough for those cold walks.

The dog? Tom figured this out. You must be hittin' the Canadian whiskey way
too hard this evening, Mr. White. :-)

Aweful quiet in here................
 

"Shortwave Sportfishing" wrote in message
...
On Tue, 27 Dec 2005 01:06:04 GMT, Don White
wrote:

Doug Kanter wrote:


I agree, but you must live where it's toasty and warm outdoors all year
long. Think about having to walk a dog when the snow's blowing sideways
and
it's two (as in 2) degrees Fahrenheit.

snip...

You can take care of that problem by buying the dog a moisture shedding
coat. That should keep it warm enough for those cold walks.

I don't think Doug is concerned about the dog on those cold walks.

It's blindness that concerns me. I wear glasses. If it's cold enough to be
dangerous, you're supposed to cover your nose and mouth. That sends your
breath straight up to the glasses, which fog up. Now you're blind.

All this for home security (a dog)? No. I have a deadbolt on the cellar
door, and it's reinforced with steel straps. The point is not to keep
intruders out. It's to force them to make lots of noise. There's a box of
black lawn & leaf bags that is never opened and used for lawn and leaves.
They're for the Special Purpose, which I doubt will ever happen.

If they break in when nobody's home, I really don't care.

Aweful quiet in here................
 

"Doug Kanter" wrote in message
...

"Shortwave Sportfishing" wrote in message


This is a serious question: What's the most effective, yet socially
acceptable way to get SOMEONE ELSE'S dog to stop jumping on you, if the
someone else is a person you'd like to speak to again in the future, even
though they're sort of clueless dolts when it comes to their dog?



I'm not worried much about the socially acceptable way to tell someone
else's dog how to behave. If the dog owner has not taught their dog proper
behavior for its age, I feel I have every right to train their dog on the
spot. I use whatever firm commands and hand control necessary to make their
dog do what I need it to do for my comfort. The caveat, of course, is that
it is always situational and my response is reasonable (I hope).

Aweful quiet in here................
 

"JohnH" wrote in message
...
On Sun, 25 Dec 2005 09:11:10 -0500, Wayne.B
wrote:

On Sun, 25 Dec 2005 12:59:02 GMT, Shortwave Sportfishing
wrote:

Their 20oz T-Bone is a joy to behold. Damn, I haven't been there in a long
time.
Maybe tomorrow.

Merry Christmas all!
--
John H


I tried their Rib Eye with their Greg Norman Cabernet/Merlot the other day;
a great combination. Give it a try.

Aweful quiet in here................
 

"Bryan" wrote in message
...

"Doug Kanter" wrote in message
...

"Shortwave Sportfishing" wrote in message


This is a serious question: What's the most effective, yet socially
acceptable way to get SOMEONE ELSE'S dog to stop jumping on you, if the
someone else is a person you'd like to speak to again in the future, even
though they're sort of clueless dolts when it comes to their dog?



I'm not worried much about the socially acceptable way to tell someone
else's dog how to behave. If the dog owner has not taught their dog
proper behavior for its age, I feel I have every right to train their dog
on the spot. I use whatever firm commands and hand control necessary to
make their dog do what I need it to do for my comfort. The caveat, of
course, is that it is always situational and my response is reasonable (I
hope).


Yeah, well that's what I meant. Later this week, I'll be at someone's house
for dinner. I have a thing about peace and harmony during meals. It helps
digestion. My solution to sharp, dirty paws on my sweater would be to grab
the dog by the brisket and smack it really hard on the nose, but that might
make for a less than harmonious time with the owner.

If Tom says dogs don't like their paws being grabbed, that's good enough for
me.

Incidentally, these particular dogs have already chewed the wiring harnesses
out of one car and two pieces of yard equipment. They were drawing up plans
for the wiring in my friend's Jaguar next, but he got wind of the conspiracy
and started parking it outside the invisible fence. There are real problems
at his place.

Aweful quiet in here................
 

On Tue, 27 Dec 2005 07:48:04 -0500, Harry Krause wrote:

Bryan wrote:
"JohnH" wrote in message
...
On Sun, 25 Dec 2005 09:11:10 -0500, Wayne.B
wrote:

On Sun, 25 Dec 2005 12:59:02 GMT, Shortwave Sportfishing
wrote:
Their 20oz T-Bone is a joy to behold. Damn, I haven't been there in a long
time.
Maybe tomorrow.

Merry Christmas all!
--
John H


I tried their Rib Eye with their Greg Norman Cabernet/Merlot the other day;
a great combination. Give it a try.



Twenty ounces of beef? You guys order that much beef? Do you eat it all,
or do you take it home for snacks the next few days?

Well, there's a pretty good bone in the T-bone, but no, none gets taken home!

Lot's of exercise!
--
John H

**** May your Christmas be Spectacular!****
*****...and your New Year even Better!*****

Aweful quiet in here................
 

"JohnH" wrote in message
...
On Tue, 27 Dec 2005 07:48:04 -0500, Harry Krause
wrote:

Bryan wrote:
"JohnH" wrote in message
...
On Sun, 25 Dec 2005 09:11:10 -0500, Wayne.B
wrote:

On Sun, 25 Dec 2005 12:59:02 GMT, Shortwave Sportfishing
wrote:
Their 20oz T-Bone is a joy to behold. Damn, I haven't been there in a
long
time.
Maybe tomorrow.

Merry Christmas all!
--
John H


I tried their Rib Eye with their Greg Norman Cabernet/Merlot the other
day;
a great combination. Give it a try.



Twenty ounces of beef? You guys order that much beef? Do you eat it all,
or do you take it home for snacks the next few days?

Well, there's a pretty good bone in the T-bone, but no, none gets taken
home!

Lot's of exercise!
--
John H

There's a place near here that's famous for its prime rib. I was there once
and petite little old ladies at the next table were wolfing down the 2 pound
slabs. Unreal.

Aweful quiet in here................
 

On Tue, 27 Dec 2005 14:29:36 GMT, "Doug Kanter" wrote:


"JohnH" wrote in message
.. .
On Tue, 27 Dec 2005 07:48:04 -0500, Harry Krause
wrote:

Bryan wrote:
"JohnH" wrote in message
...
On Sun, 25 Dec 2005 09:11:10 -0500, Wayne.B
wrote:

On Sun, 25 Dec 2005 12:59:02 GMT, Shortwave Sportfishing
wrote:
Their 20oz T-Bone is a joy to behold. Damn, I haven't been there in a
long
time.
Maybe tomorrow.

Merry Christmas all!
--
John H


I tried their Rib Eye with their Greg Norman Cabernet/Merlot the other
day;
a great combination. Give it a try.



Twenty ounces of beef? You guys order that much beef? Do you eat it all,
or do you take it home for snacks the next few days?

Well, there's a pretty good bone in the T-bone, but no, none gets taken
home!

Lot's of exercise!
--
John H

There's a place near here that's famous for its prime rib. I was there once
and petite little old ladies at the next table were wolfing down the 2 pound
slabs. Unreal.


The local Safeway had a sale on prime rib roasts, $4.99/lb. I found a beautiful
7-pounder that will be cut into about 5 steaks. They are fabulous.
--
John H

**** May your Christmas be Spectacular!****
*****...and your New Year even Better!*****

Aweful quiet in here................
 

On Tue, 27 Dec 2005 09:46:30 -0500, Harry Krause wrote:

JohnH wrote:
On Tue, 27 Dec 2005 07:48:04 -0500, Harry Krause wrote:

Bryan wrote:
"JohnH" wrote in message
...
On Sun, 25 Dec 2005 09:11:10 -0500, Wayne.B
wrote:

On Sun, 25 Dec 2005 12:59:02 GMT, Shortwave Sportfishing
wrote:
Their 20oz T-Bone is a joy to behold. Damn, I haven't been there in a long
time.
Maybe tomorrow.

Merry Christmas all!
--
John H

I tried their Rib Eye with their Greg Norman Cabernet/Merlot the other day;
a great combination. Give it a try.


Twenty ounces of beef? You guys order that much beef? Do you eat it all,
or do you take it home for snacks the next few days?

Well, there's a pretty good bone in the T-bone, but no, none gets taken home!

Lot's of exercise!
--
John H


I hardly ever order a steak at a restaurant. Once in a while, I'll order
a small prime rib, because prime rib is not something I cook at home.
When we eat out, I usually do not order what I cook.

When I lived in KC, back when the stockyards were still active, there
were at least a dozen restaurants in the downtown area where you could
buy a first-class steak dinner (12 ounce steak, baked spud, salad) for
$2.50, and the beef was prime. I "steaked out" my first year on the
paper. There was also a sort of diner place called "Nichols Restaurant"
or maybe it was "Nichols Lunch" where you could buy steak and eggs with
toast for 99 cents.

Great hamburgers, too, at a place called Winsteds.

In my days in KC, the ballpark was downtown, within walking distance of
Bryants' Barbecue, considered the best barbecue in the world. Really.
Sometimes I'd get assigned to write a "crowd" story on a particular ball
game, an assignment I relished, because the pressbox copy boys would be
dispatched to Bryants to bring back all the barbecue they could carry.
There was always a keg in the press box.

Those were the days.

A prime rib roast is very easy to cook at home. The method I like the best, is a
searing method where the roast is cooked at 450 degrees for 15 to 20 minutes, or
until slightly browned and then at 325 degrees for 14 to 17 minutes per pound or
until the meat thermometer reaches 5 degrees under desired temperature.

I cut the fat on top to make a 'cap', liberally sprinkle Monterey Steak Seasoning
over the roast, especially thick under the cap, Then lay the cap back over the roast.

It's excellent. The horseradish sauce recipe that JimH provided is an excellent
condiment to serve with it.
--
John H

**** May your Christmas be Spectacular!****
*****...and your New Year even Better!*****