ntt_hou, I do not think Lou was saying anything about your post being negative or criticizing, he was referring to Lindac post. Then trying to explain you again why he thought her post was negative, not yours.

People have different levels of tolerance. I refrain most time commenting when something rubs me the wrong way. Other people do not have this issue (Lou) and say how THEY see it.

In general cooking forum is one of the nicer ones here in GW. I enjoy the spirit of sharing and giving very much. So in this light it is weird how LindaC (seemingly very nice and generous lady on other threads) has something negative, or something that can be read as negative, to say about DCArch every time he writes something. I have noticed it, others have noticed it but Lou points it out, that's all.

In FL, our biggest grocery store (Publix) provides tall trash tubs (clean, of course) so customers can dispose of corn shucks right there. No knives, of course, but it is a good service. You should see the faces of tourists when they see us cleaning corn in the store. I've had them ask why. Duh! It makes less of a mess at home!

Beachlily, many of our grocery stores also provide tall bins next to the corn for in store shucking. If I'm bring the corn home immediately to cook, I will shuck it in the store. Otherwise I do it at home just before I am going to cook it.

Ann

I posted these pictures once before. Anyone know what this is? It's corn related and my family has always used these.

{{gwi:1538595}}

I'd say it's a corn creamer but maybe a silk remover?

I use a specialized corn creamer- and it does work better than a box grater.

Okay,now here is the ultimate tool for those that want to shuck, desilk and cream their corn. LOL!

POWERED EZ Corn Cutter and Creamer

ntt_hou:
What I said in my Post, wasn't meant for you.

I just worded it wrong. Hope everyone reads this Thread.

I've always tried to help you, with different things, in the past.

Sorry about the misunderstanding.

**************************************

Another thing is, I don't make Judgements based on the wrong interpretations, as stated.

I interpret things clearly.

Thru the years, many things have been turned around, to make me the bad guy.

But all the wrong statements that were made about me, remain in the minds of the CF members.

I have put in many usefull Posts and a lot of fun items,
in spite of many personal problems.

Hope some of them were used in the past.
******************************************

Punamytsike:

I try to interpret some off the " Handles " CF members put on themselves.
Can't figure out your's. LOL !!!

Thanks for your explaination to, ntt_ hou.

I appreciate it very much.

LOU

Ann, the creamer I have is made by Lee- they have it on the website. I bought it at a Mast General store though.

It's a "kernel splitter"....you rake that down a row to split the kernel and release the milk.

What Lou doesn't seem to realize is that this is a forum....a place for discussion. Because someone posts an alternative method or recipe to the one you posted that doesn't mean that they negate your recipe. But when you return saying but try my way...it's much better....that makes you look contentious, or foolish.
I can't begin to tell you the methods and different ways of doing and making things I have learned here....but I won't be shucking corn DCarch's way. I do it on the deck, with a big pot for the cleaned ears and a basket at my feet for the shucks that go into the compost pile......and a knife in case I find a borer.....which actually pleases me a bit because then I know it's not GM corn.
Linda C

I think it's a bigger theme than discussion. I have been reading this forum for years now and there seem to be one or two "targeted" people on this forum who can't seem to do anything right. You can pretty much count on snarky comments by certain posters within the thread either about their pictures or how many times they post a picture or whether they posted the same picture in the past or their artistry or other things that have nothing to do with the subject at hand. Generally in the form of thinly veiled, passive-aggressive insults or subtle digs that are actually quite noticeable.

I am far more impressed that these targeted people generally handle these juvenile insults with far more grace than I would.

Linda, you are right. This forum should be about food/cooking related discussions.

Have you ever noticed that when discussions about negativity or belittling remarks on the forum comes up...you are never far away?

Along with Ann T.s and others beautiful pictures it seems to be a constant on the forum. It's not limited to just this forum. Your posts have the same characteristics/reputation across multiple GW forums. When there are ongoing conflicts across a broad spectrum of forums with different people, maybe...just maybe, it makes sense to look deeply at yourself also as a participant rather than always passing blame onto others whether it be Lou, dcarch, some innocent new poster on one of the Gardening forums, or an experienced case piece restorer on the Antiques forum.

Your profile page states, "Oh yes....And I know a lot about a lot of things!! LOL! Just ask me!" Your knowledge & experience are respected. It's the belittling (subtle & not so subtle) put downs of other's ways that is the source of the ongoing comments about your posts. Your way is NOT the ONLY way nor is it ALWAYS the BEST way for EVERYBODY.

Another observation I've made is that you latch on to certain posters, some from their very first post, and like a little dog never let go of their ankles. Lou & dcarch fit that category. Linda, it is so tiresome. Even your last post contains this, "but I won't be shucking corn DCarch's way." Your post would have been so much better, and friendlier, without those few words that added nothing to the discussion other than yet another dig at dcarch.

One last thing, with your typos and grammar are you sure you are the one to be correcting dcarch on his use of the word "corn"? My DH has dyslexia as does DD#1 so I'm very familar with the condition. It's not a free pass for sloppiness nor laziness. You are capable of writing coherent posts (as the one correcting dcarch's language useage demonstrates) but nobody corrects your spelling or use of language on all of those other posts when you are less careful. Please think hard...would you have made that correction had it been somebody else? I'm suggesting it was intended as yet another dig at dcarch considering & taken in context with your many posts to his threads over an extended period of time.

Participants in the CF have dropped off considerably. I do not know where everybody has gone. I do know that a considerable number are no longer here because they don't want to read this continuing silliness. It is better than a few months ago, thank goodness. The piling on is much less but the Lou & dcarch junk continues.

Trying to blow somebody else's light out does not make yours shine brighter.

/tricia

I sheepishly admit that lately I've been amused by the LindaC/dcarch exchanges. They're both pretty funny so it can be quite entertaining. If you don't like it, it's pretty easy to scroll on by and ignore, at least until the usual suspects jump in and completely disrupt the thread, as has once again been done here.

chi83 - If a thread is posted for the sole purpose of showing pictures (as I mentioned above, recipes are never shared) then discussion of the pictures themselves most certainly ARE the discussion at hand. Similarly, if a post is started to show a method, then discussion of whether or not you think that method is good is the subject at hand. Yes, there are nice ways to say things and not as nice ways to say things. But we're well aware of personalities here and none of us are likely to change, so I say leave it alone rather than drive a thread to the ground.

Ok, so where were we?

All my supermarkets have barrels out so you can shuck your own corn. Of course this means that there are a lot of rejects thrown back in the pile which of course eats away at profits. My local farmstand has dealt with this issue by selling corn in bundles which you can't check out. I can't blame them. On the other hand, every time I buy corn from them there are a LOT of rejects. I don't think there were more than two ears that I'd serve to company, the last half dozen I bought. Kind of makes it hard to support the local guy.

Yes, FOAS, and that's what some are doing...they are scrolling right on by the CF entirely. :(

We always say we are a friendly & welcoming place. My email box fills up with notes from some who would disagree with our opinion of ourselves. :(

While you may find it "amusing" and "entertaining" others are quietly disappearing without a trace. Many GW people read multiple forums & a person's reputation for how they treat others gets around.

Also, we leave a paper trail around here. I still get emails from folks regarding posts made months or even years ago. If you were new to the forum & just reading through the past couple years' posts...what kind of feeling would you come away with? I've always been taught that when communicating with people, one "You Idiot!" negates a dozen "Atta Boys". Same here on the forun, people remember the catty, belittling commentaries & forget the goodness that's here. I'd like this forum to feel welcoming to everybody. I mean, come on, it's just food! There's no reason to chew on anybody.

Our local grocery does not have a place to husk corn & it's sold by the ear although we almost always buy from a grower. The husks & munched ears always go in the compost.

/t

Yes, it's a kernel splitter, unfortunately known as a corn zitter in my family.

Our grocery stores and farm markets have boxes for in-store self shucking.

Ann T, I want one of those! I don't quite know why, but I do, LOL, Dad would have loved it!

Pam, that's funny. Disgusting, but funny, LOL.

ntt hou, I agree that if I have to dirty utensils ad then wash them, it negates any time saving. Plus I HATE to wash dishes, worse than any other household chore, so I probably won't use a method which requires washing of additional utensils.

However, if a person has physical challenges and a different method is easier, then it's a good thing for them.

Here corn is always sold in big bins by the ear and there is a container to shuck/husk the corn while you are there. I'm one of the few people who leave the husks on, I just peel down a bit of the husk to be sure I get a good ear. The horses and cows love the husks and eat it like candy and so I get a double bonus, both dinner and horse treats. Most people leave the husks at the store, and I don't think the store owner would like me coming in with my cutting board and cleaver either, LOL.

Occasionally when there are only a few ears left from a shipment, they'll get cleaned and packaged 4 or 5 to a package, but they are cleaned so the customer still knows what they are getting. The farmers market (MagicLand) also has containers for the husks, and they grow their own corn and pick it daily, so I get my corn there and support the local family who sells only what they grow. They actually prefer that you leave the substandard ears and husks there because the goats like it. (grin)

Annie

Popcorn anyone?

snort! Corn Zitter!

I just shuck it and clean the silks off with a paper towel. I hate doing dishes!

I am very puzzled and amazed how this thread has progressed in such an interesting direction.

I thought it was pretty clear what I said at the beginning, "This is how I have been doing it." If that also meant ,"I think that's the only way, the best way, better than your way and everyone should do exactly how I have been doing it" , I am very sorry, then it is all my fault.

To be very brief, the fact is, I try to share and try to amuse, and hopefully that will be appreciated by everyone. We are all intelligent and knowledgeable adults; let's not play little kiddy jealousy, temper tantrum games. Let's exploit instead our passion and creativity to be positive and productive.

Allow me to take this opportunity to give a quick response to a question which has been brought up on many occasions.

When it comes to cooking and food, we all have different interests and areas of focus. I happen not to be that interested in recipes.

I see cooking involves three distinct areas, namely: a) Presentation, b) Taste, c) texture / mouth-feel.

a) Presentation - I am fascinated by how effective it is in multiplying eating pleasure by proper plating, and how wonderful it is that it is also free.

b) Taste - I am not into recipes because making food taste good is less of a mystery to me. Just follow recipes, and the flavor will always come out OK. I seldom follow recipes exactly. Experimentation is my preference. Unless I am asked, I don't think I am confident enough that others will find my concoctions worthwhile.

c) Texture/mouth-feel - IMHO, this is the most important part of cooking. I am very into the various ways of achieving great texture. I think that is what cooking is all about. A loaf of bread well baked has the same flavor as one that flopped. A perfectly done slab of beef also has the same flavor as one that is overcooked. A soggy rasher of fried bacon tastes the same as one that is crispy.

Have fun. Life is too long to be miserable.

dcarch

"If that also meant ,"I think that's the only way, the best way, better than your way and everyone should do exactly how I have been doing it" , I am very sorry, then it is all my fault."

Dcarch - I think I can safely say the majority of the readers did not read that into your post. Many of us enjoy your creativity, interesting photos, and interesting/creative thread titles. Your play on words is hilarious!

I wonder what Chaka Khan is doing these days? And more importantly - how she shucks an ear of corn?

Have a great weekend!

Keep on doing your thang dcarch!!! You are very clever and have obvious culinary talents on loan from God. I for one really appreciate your food artistry and enjoy reading all of your posts.

Linda C, triciae worded it very politely and perfectly. Ya needs ta stop with your nit picking!! I've recognized it on many occasions and made a similar nit picking comment before in one of dcarch's other great threads (gumbo jumbo?). I even remember one of your comments from years ago about "people from the wrong sides of the tracks". I agree with Lou, maybe you need to increase the fiber in your diet....

Dan
Semper Fi-cus

I am not into recipes because making food taste good is less of a mystery to me. Just follow recipes, and the flavor will always come out OK. I seldom follow recipes exactly.

dcarch - Around here you're certainly far from alone in that category. Many people here pretty much wing everything, and I imagine that few of us who do use recipes regularly follow them to a 'T' on any sort of regular basis. When asking for a recipe, the response is not necessarily expected to be "take one cup of chopped onions, sprinkle with a half teaspoon of salt, saute for 5-10 minutes over moderate heat until translucent..." Just a general description of methods and ingredients, perhaps getting into a bit more detail as needed with something like the sauce.

What sets you apart from, I'm thinking, everyone else on the forum is that you're purposely evasive in this regard. And I say "purposely" with confidence, as you regularly disregard direct, specific questions. And I know you're too smart not to be interpreting the questions correctly!

Do I understand it? No. Do I find it frustrating at times? Yes. Do I take it personally, as you've blown me off myriad times? No, because I'm definitely not alone.

But is it your prerogative? Absolutely. So as Dan said, "Keep on doing your thang dcarch!!!" You definitely add interest to this place!

"----What sets you apart from, I'm thinking, everyone else on the forum is that you're purposely evasive in this regard. And I say "purposely" with confidence, as you regularly disregard direct, specific questions. And I know you're too smart not to be interpreting the questions correctly! ---"

That is a fair assessment of the situation from your perspective.

I happened to catch an episode of Master Chef (Fox). One of the contestants almost got herself eliminated from the show by G. Ramsey because she couldn't remember what ingredients were incorporated into her dish. The dish was very tasty, BTW.

When I cook, I spend very little time in planning and cooking. Half the ingredients I don't remember, the other half I can't pronounce because I use a lot of strange ethnic seasonings.

I don't even record the temperature and timing when I sous vide a meal. I just look them up on the WEB each time.

"dcarch, sure you don't remember. You just don't want to share your secret recipes" is the comment I get all the time when I have friends over for dinner.

dcarch

I appreciate your great interest in presentation and find I have the same exact thoughts about the rooms we eat in (i.e. decorating and table presentation) more than the food itself.
The different approaches we all bring to dining and cooking is what makes this forum a joy.

I finally got a chance to view the video. Interesting method, dcarch, and I enjoyed the background music. Although I'm a practitioner of Annie's shucking style, I'd like to try your method next time I have to peel a lot of onions.

My grandmother used to say, "There's more than one way to skin a cat" so I will be anxiously awaiting Lindac's pre-Corn Boil Iowa Shucking video on YouTube in late July.

Dan:
I was in the Army but I'll give you a " Semper FI " salute !!!

Teresa_mn:
That may have been directed at me.

I think she may be looking in a mirror, when she makes comments.

I was accused of wanting attention , amongst many other Past things.

Right after that, there was a post on " What do I do with leftover Steak "

Give me a break will ya !!!

Only problem here is, when someone puts in an unfounded comment,that is not true, abount a CF member,

it goes right into the Brains Computer and is remembered.

I have proof of all my accomplishments, in many fields and
do not need to make false statements,

to make someone look bad just to build up my EGO.
It is allready built up because I am proud of everything I have done.

Except not making my fortune.

DC: Keep doing what you are doing. Everyone likes it,

except maybe a few, who do not comprehend everything.

LOU

Decades ago there was a cook on TV called The Frypan Man.
He sauteed/fried everything in a cast-iron skillet. Good, simple home-cooking type of meals.

I always remember how he'd peel an onion. He'd cut it in half, lay it on the board skin side down, cut down on the pointy end and pull the onion up, and slice off the root. Leaving the skin and a layer on the board. Very slick, quick and neat.

When I think of it, I try to do my onions that way.

This is a way friendlier forum than many I have visited on GW (and the web in general), so anyone who would have a problem with this forum would have a big problem venturing into a hundred other forums as well.

LindaC, don't ever change. :) You remind me of my great aunt, who always chimes in with her opinion and never minces words. It's not my style of communication but, oh how I envy her chutzpah!

I've been here for 6 or 7 years and am not a busy poster, but I visit just about every day and enjoy the banter between the different personalities.... Linda's telling it like it is. Lou is apologizing in advance. And dcarch is building a better mousetrap, or at least a more complicated one. ;-)

This place would be boring, and no one would learn anything, if we all sat around agreeing with one another. Vive la difference! :-)

Posted by bumblebeez "I appreciate your great interest in presentation and find I have the same exact thoughts about the rooms we eat in (i.e. decorating and table presentation) more than the food itself. --------"

Thank you. A sense of aesthetics is in all of us in everything. How you arrange your furniture, put on a dress in the morning, admire a blossom in your garden ------. It is incredibly satisfying to apply some of that sense when you cook.

Posted by ruthanna :

"I finally got a chance to view the video. Interesting method, dcarch, and I enjoyed the background music. Although I'm a practitioner of Annie's shucking style, I'd like to try your method next time I have to peel a lot of onions.---- "

Thank you for putting up with my silliness. I also have a way to peel that sticky old dried up onion skin. But I am not going to make a video. Have not been able to find a silly onion music to go with it. LOL!

" ----My grandmother used to say, "There's more than one way to skin a cat" so I will be anxiously awaiting Lindac's pre-Corn Boil Iowa Shucking video on YouTube in late July."

Better yet, I love to see a video on how LindaC shuck a corn from her toe.

Posted by susytwo :

"-------------- LindaC, don't ever change. :) You remind me of my great aunt, who always chimes in with her opinion and never minces words. It's not my style of communication but, oh how I envy her chutzpah! ------"

I am sure Tamara feels the same way.

"---- I've been here for 6 or 7 years and am not a busy poster, but I visit just about every day and enjoy the banter between the different personalities...."
Frankly it has been entertaining to me as well, but then my skin is thicker than the pork rind that I enjoy eating so much.

"Linda's telling it like it is. Lou is apologizing in advance. And dcarch is building a better mousetrap, or at least a more complicated one. ;-) ----"

As I have said, The Worst Is Yet To Come. :-)

dcarch

Suzytwo:

You really surprise me.
If you have been on the CF for 6-7 years, I do not think you are really comprehend, what is going on.

Everytime she has a comment about me , it is not true.
But it is remembered !!!

I even agree with her on some Posts but that did not help any.

I was not welcomed like others, starting with my first Post. " Bagels "

They ridiculed my way to shape them, until it was shown that one of the larget Bagelmakers in NY.
made them the same way.

No apologies from anyone !!!
Someone said recently " you hold a grudge all that time "

No !!! The negative comments never ended, up until the present day.

I do not remember giving apologies in advance.
Instead there are humble apologies,
that could be given to me and
many members of the CF.

But as someone said " don"t pay him any attention , maybe he will go away "

If you dont see anything wrong, God Bless !!!
Join thein crowd, you will get lots of support.

*****************************************

My wife often wondered why I even belonged to the CF, because of the way I was treated.

Maybe, I should have paid more attention to her, in her last years.
It would have been more rewarding.

Thanks, everyone.
LOU

Hang in there Lou. A few of us see exactly what is going on. Maybe now she will stop.

Dan
Semper Fi-cus

Lou, you have a lot to offer and a lot of experience to back it up. We all present our ideas and thoughts differently and we all intake those ideas and thoughts differently.

In their posts above, punamytsike, chi83 and especially tricia have accurately described the snarkism issue. Not all of us can be so articulate as they and others don't wish to speak out and receive the attacks which are bound to follow. I sense that they speak for many members. Thanks folks.

And, to paraphrase dcarch, hey, this is supposed to be fun!

Jim

Certain people here don't interact well with certain other people. Guess what, IT'S NOTHING NEW!!!!!!!!!size> Fer cryin' out loud can we just let it go?!?!?

Gee, FOAS, you mean kind of like life? Dcarch has dealt with the matter with grace and humor and doesn't appear to need defending and I know LindaC is perfectly capable of defending herself.

I agree, deal with it, it's the way life is. Get over it and cook something, for crying out loud, it's a cooking forum.

Annie

Exactly Annie. DCARCH, can hold his own. And he almost always takes the highroad.

Defend lou all you want, but lou isn't an innocent bystander here. He is just as bad as Linda.

The battle between Linda and Lou is getting tiresome. Linda isn't always to blame either. But at least Linda doesn't whine. Lou takes all kinds of cheap shots and whines constantly when someone does something different from his way. Contrary to his belief, there really is more than one way to do something.

Everyone should be free to cook their way and allow others to do the same. Those that take offense or get insulted because not everyone fawns over their recipes and methods, should just get over it.

Ann

I am at work so I can't write much.

Somehow the actions in this thread recall in my mind of seeing a video of popping corn. [ to be on-topic :-) ]

To make this very brief:

Life has its frustrations; bad relatives, nasty coworkers, unexpected sicknesses, selfish neighbors ------. It becomes a pressure cooker. Sometimes the emotional pressure is let out here and there.

I can tell you this much, I have not been offended by anyone here in this forum; therefore no one owes me an apology. I do apologize for my occasional lack of linguistic and communications acumen which can cause the "Popping corn" situation.

Eating is the second most important act in keeping the human race going. Let's share and support each other and let's have fun cooking.

And please let me have the last word.

BTW, what you are thinking of is the third act. The first act is breathing. LOL!!!

dcarch

To add a little humor (or maybe irony) early on some of us were talking amongst ourselves about hooking up L & L. I hope no one takes offense to this.

Cathy

Priceless.

Ann :

I have to dissagree with what you said.

I do not whine about all the negative comments that are thrown at me.
More likely I am defending myself or some one else, who is very knowlegeable.

Remember the Yeast Post ??? or better yet " Bagels "

If you do not remember, I saved it.
****************************************

When I first started on the CF , I tried to help you.
Sent you some items.
When you had a robbery, I wanted to send you a Camera.

A while later, I saw what was going down and the Subtle things being said, a light bulb lit up and
started defending myself.
I have to, because I do not belong to the in crowd, like I said in my last Post

************************************
Ann said:
" But at least Linda doesn't whine. Lou takes all kinds of cheap shots and whines constantly when someone does something different from his way. Contrary to his belief, there really is more than one way to do something. "

How could you say something like that ???????????

I have always said more or less,
" This is How I do it, there are many other ways "
I've always tried to give different options, that's true !

You are the one that thinks your way is the only way.

And knocked my using Garlic Powder and many other things.
***********************************

One thing I have never stated.

I cooked for 250 people but still had time to be on the CF,
all day, while doing so.

Or told some one to discard a 100 cups of Coffee because it was too weak ?

When I cooked for 275 guys, there were 3 other cooks and 4 KP's.

************************

You are right about one thing.
I am tired of the Nit Picking !!!

Maybe there can be a new Post,

" Why I hate Lou "

I am sure there will be many comments ,

because " NO ONE " was ever targeted, like me.

WHY ???

Have a good one,
LOU

.

Lou you just proved what I was trying to say.

If anyone does anything different from you, then you take it as a personal insult.

Yes, I use fresh garlic but what does that have to do with you and your powdered garlic. It isn't a reflection on you if I use fresh. But apparently only you can take offense.

Bagels, ......here we go again. I do not care how you shape your bagels. You shared your way and I shared mine. As long we are both happy with our methods that is all that matters.

You take it personally anytime someone shares a method different from yours. Why do you care? as long as you are happy with your way, allow me and others to be happy with our way.

I'm going to be away for the rest of the day and I intend to have a great day. You have a good one too.

Ann

He seems to be saying that people take it as an insult if he does things different than they do.

Lou - I've just carefully re-read all of your and Linda's posts. As I see it, YOU are the one who started with HER, when you personally attacked her, beginning with:

Thu, Jul 7, 11 at 21:09
Lindac:
YAARNQPITB !!! I still think you need more fibre in your diet.

As I read it, THAT was the beginning of this degrading into a Lou and Linda thread as opposed to just banter about shucking corn. Believe me, for every person who doesn't understand why Linda picks on you, there's another person who wonders how you once again managed to turn this into a Poor Lou thread.

But I'm glad this came up - I think I've figured out most of YAARNQPITB but I'm stuck on the "Q". Or am I stuck on the "RNQ"? Not sure - Help me out!!!

(Credit goes to DH, he found this)

omg...I had to save that...it's my cat, Moki. Down to the white hairs on it's wannabe bib. The file name says it all, rofl.

As a long time reader and infrequent poster I just have to say..... LOL. There are more than a few people here who are sometimes annoying, insulting, etc. And we all have different opinions on who those people are. Just like on any forum you need to accept what interests you and ignore the rest.

I have seen private forums explode into oblivion and others dry up into a pile of dust. That probably won't happen here because it's public and people will join and people will leave. Each of us decided to stay or not. Argue or not. It's all good.

Dcarch - here is what Chaka is up to as seen on CNN today! Wow - for being 58 she looks great!

Here is a link that might be useful: What Chaka is up to these days

Very nice interview of one of my favorite performers.

She seems like a very kind and humble person, which is not surprising, those are qualities shared by most people with substance.

Thanks for the link.

dcarch

She's great! Love her. Thanks for the link Teresa.

DCArch. Funny this thread came back up this week. Just this past Sunday I was in the kitchen with Christy doing a cooking marathon and I was shucking my corns... no.. shocking the corn.. .nope..darn it. I was shucking the corn in my normal two pull shuck, when I remembered your method for limited hand strength. Christy has trouble with the shucking, so I usually do it if I'm out there at the time. I showed her the other method and she really liked it and can see how it would easily allow her to shuck without my help. Thanks for the method.

I scanned -----------> forwarded through most of this to just say..
dcarch..I appreciate your second video. (The one that you didn't link directly too.)

It is a better way for me.

Jessy,

Your cat still makes me laugh. Every time.