no possible subject line could properly introduce this page

ah wrote:
> dave hillstrom wrote:
>> On Sat, 29 Mar 2008 10:23:02 -0700, Brian Mailman
>> <bmailman@sfo.invalid> wrote:
>>
>>>dave hillstrom wrote:
>>>> On Fri, 28 Mar 2008 10:27:23 -0700, Brian Mailman
>>>> <bmailman@sfo.invalid> wrote:
>>>>
>>>>>dave hillstrom wrote:
>>>
>>>>>> eggplant is the same as what its been cooked in.
>>>>>
>>>>>"I like how she cooks her eggplant
>>>>>In a thousand different ways...
>>>>>I like how she cooks her eggplant
>>>>>Sometimes she uses may-o-naise."
>>>>> --Michael Franks, "Jazzmen Tea"
>>>>
>>>> so, what would they call a prime rib cooked medium rareish with melted
>>>> garlic butter on the side to dip it in?
>>>
>>>I'm not falling for one that easy.
>>>
>>>Misplaced, of course. A vert pres topping is for grilled or broiled
>>>meats, not roasted.
>>>
>>>Prime Rib (more properly called "standing rib" for home use, since Prime
>>>is only sold for commercial use) gets "jus."
>>
>> and how does one actually get hold of a real prime cut, hmmmm? can
>> one be ordered through ones grocer? would a butcher be a better bet?

Due to the switchover of Supernews to Giganews I didn't see this.

Prime (and most Choice for that matter) is only available
commercially--that is, to restaurants. Most groceries carry Standard.
You might be able to order Choice through a butcher.

It's all done by eye anyway; there's no definitive standard for when
Prime shades into Choice (or vice-versa). And there's only a couple
degrees difference in the marbling anyway. Especially if it's been
dry-hanged; I don't believe anyone outside the industry could discern
the difference.

It's kinda like "filet mignon." There's actually only 4 per cow (two on
each tenderloin). The rest of the tenderloin steaks should more
properly be called "tournedos" but in practice most restaurants sell
those as filet (and the trimmings are cut up and sold as "filet
stroganoff" and nobody's particularly outraged. Except the cow.

B/
 
On Tue, 01 Apr 2008 12:06:42 -0700, Brian Mailman
<bmailman@sfo.invalid> wrote:

>ah wrote:
>> dave hillstrom wrote:
>>> On Sat, 29 Mar 2008 10:23:02 -0700, Brian Mailman
>>> <bmailman@sfo.invalid> wrote:
>>>
>>>>dave hillstrom wrote:
>>>>> On Fri, 28 Mar 2008 10:27:23 -0700, Brian Mailman
>>>>> <bmailman@sfo.invalid> wrote:
>>>>>
>>>>>>dave hillstrom wrote:
>>>>
>>>>>>> eggplant is the same as what its been cooked in.
>>>>>>
>>>>>>"I like how she cooks her eggplant
>>>>>>In a thousand different ways...
>>>>>>I like how she cooks her eggplant
>>>>>>Sometimes she uses may-o-naise."
>>>>>> --Michael Franks, "Jazzmen Tea"
>>>>>
>>>>> so, what would they call a prime rib cooked medium rareish with melted
>>>>> garlic butter on the side to dip it in?
>>>>
>>>>I'm not falling for one that easy.
>>>>
>>>>Misplaced, of course. A vert pres topping is for grilled or broiled
>>>>meats, not roasted.
>>>>
>>>>Prime Rib (more properly called "standing rib" for home use, since Prime
>>>>is only sold for commercial use) gets "jus."
>>>
>>> and how does one actually get hold of a real prime cut, hmmmm? can
>>> one be ordered through ones grocer? would a butcher be a better bet?
>
>Due to the switchover of Supernews to Giganews I didn't see this.
>
>Prime (and most Choice for that matter) is only available
>commercially--that is, to restaurants. Most groceries carry Standard.
>You might be able to order Choice through a butcher.
>
>It's all done by eye anyway; there's no definitive standard for when
>Prime shades into Choice (or vice-versa). And there's only a couple
>degrees difference in the marbling anyway. Especially if it's been
>dry-hanged; I don't believe anyone outside the industry could discern
>the difference.
>
>It's kinda like "filet mignon." There's actually only 4 per cow (two on
>each tenderloin). The rest of the tenderloin steaks should more
>properly be called "tournedos" but in practice most restaurants sell
>those as filet (and the trimmings are cut up and sold as "filet
>stroganoff" and nobody's particularly outraged. Except the cow.

im guessing its not possible to get a proper porterhouse as a
civilian, is it.

--
dave hillstrom mhm15x4 zrbj

<This space for rent.>
 
"ah" <splifingate@gmail.com> wrote in message
news:47f1f538$0$47181$892e0abb@auth.newsreader.octanews.com...
> dave hillstrom wrote:
> > On Sun, 30 Mar 2008 05:47:16 -0400, ah <splifingate@gmail.com> wrote:
> >
> >>dave hillstrom wrote:
> >>> On Sat, 29 Mar 2008 10:25:08 -0400, ah <splifingate@gmail.com> wrote:
> >>>
> >>>>Tim Weaver wrote:
> >>>>> hugged my left nut and wrote:
> >>>>>
> >>>>>>
> >>>>>> "dave hillstrom" <DaVe@MeOw.OrG> wrote in message
> >>>>>> news:f39ru3183o6mffutfgluqgdnqa0kam7c8c@4ax.com...
> >>>>>>> On Fri, 28 Mar 2008 10:27:23 -0700, Brian Mailman
> >>>>>>> <bmailman@sfo.invalid> wrote:
> >>>>>>>
> >>>>>>> >dave hillstrom wrote:
> >>>>>>> >> On Thu, 27 Mar 2008 22:08:21 -0800, <pscissons@sbcglobal.net>
wrote:
> >>>>>>> >>
> >>>>>>> >>>
> >>>>>>> >>>"Aratzio" <a6ahlyv02@sneakemail.com> wrote in message
> >>>>>>> >>>news:96inu3l1os98ihkv4097m6pss297k7crhl@4ax.com...
> >>>>>>> >>>> On Thu, 27 Mar 2008 02:41:27 -0400, in
> >>>>>>> >>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom
<DaVe@MeOw.OrG>
> >>>>>>> >>>> bloviated:
> >>>>>>> >>>>
> >>>>>>> >>>> >On Wed, 26 Mar 2008 23:02:06 -0800,
<pscissons@sbcglobal.net>
> >>>>> wrote:
> >>>>>>> >>>> >
> >>>>>>> >>>> >>
> >>>>>>> >>>> >>"dave hillstrom" <DaVe@MeOw.OrG> wrote in message
> >>>>>>> >>>> >>news:tf1ku3180a2lc3715frsnsa9tdnfsd626p@4ax.com...
> >>>>>>> >>>> >>> On Thu, 20 Mar 2008 13:59:37 GMT, Aratzio
> >>>>>>> >>>> >>> <a6ahlyv02@sneakemail.com> wrote:
> >>>>>>> >>>> >>>
> >>>>>>> >>>> >>> >On Thu, 20 Mar 2008 03:17:33 -0400, in
> >>>>>>> >>>> >>> >alt.alien.vampire.flonk.flonk.flonk, dave hillstrom
> >>>>>>> >>>> >>> ><DaVe@MeOw.OrG> bloviated:
> >>>>>>> >>>> >>> >
> >>>>>>> >>>> >>> >>On Wed, 19 Mar 2008 22:20:53 -0700, Brian Mailman
> >>>>>>> >>>> >>> >><bmailman@sfo.invalid> wrote:
> >>>>>>> >>>> >>> >>
> >>>>>>> >>>> >>> >>>dave hillstrom wrote:
> >>>>>>> >>>> >>> >>>> http://en.wikipedia.org/wiki/Diner_lingo
> >>>>>>> >>>> >>> >>>
> >>>>>>> >>>> >>> >>>hmmmph.
> >>>>>>> >>>> >>> >>>
> >>>>>>> >>>> >>> >>>"Adam and Eve on a raft" is 2 eggs over easy with
sausage.
> >>>>>>> >>>> >>> >>>Adam and Eve on a raft, wreck 'em" is 2 eggs scrambled
with
> >>>>>>> >>>> >>> >>>sausage. What they describe is "Adam and Eve
floating" and
> >>>>>>> >>>> >>> >>>toast is taken for granted with all breakfasts;
there's no
> >>>>>>> >>>> >>> >>>need specify.
> >>>>>>> >>>> >>> >>
> >>>>>>> >>>> >>> >>you need a vacation.
> >>>>>>> >>>> >>> >
> >>>>>>> >>>> >>> >If it is food or hash slinging, Brian is da man .
> >>>>>>> >>>> >>>
> >>>>>>> >>>> >>> lets hire him to be our cook when we buy the abandoned
missile
> >>>>>>> >>>> >>> silo next to the trout stream.
> >>>>>>> >>>> >>
> >>>>>>> >>>> >>First we need to know his position on (gag) eggplant.
> >>>>>>> >>>> >>
> >>>>>>> >>>> >>Smee, of the hiring committee
> >>>>>>> >>>> >
> >>>>>>> >>>> >hey, eggplant is a-ok with the really hot thai curries.
yum!
> >>>>>>> >>>>
> >>>>>>> >>>> and that stir-fry prik thingy with pork.
> >>>>>>> >>>
> >>>>>>> >>>I can't BELIEVE you guys would actually put that vile eggplant
in your
> >>>>>>> >>>mouths, chew and swallow it, and pretend you like the taste!
No
> >>>>> matter
> >>>>>>> >>>what you do to it, it STILL tastes like eggplant.
> >>>>>>> >>>
> >>>>>>> >>>Now okra, on the other hand, can be quite scrumptious.
> >>>>>>> >>
> >>>>>>> >> eggplant is the same as what its been cooked in.
> >>>>>>> >
> >>>>>>> >"I like how she cooks her eggplant
> >>>>>>> >In a thousand different ways...
> >>>>>>> >I like how she cooks her eggplant
> >>>>>>> >Sometimes she uses may-o-naise." --Michael Franks, "Jazzmen Tea"
> >>>>>>>
> >>>>>>> so, what would they call a prime rib cooked medium rareish with
melted
> >>>>>>> garlic butter on the side to dip it in?
> >>>>>>
> >>>>>> A cholesterol orgy.
> >>>>>
> >>>>> You make that sound so naughty.
> >>>>
> >>>>It's the garlic butter that strains my morals.
> >>>
> >>> its ~really~ good.
> >>
> >>Heathen! Apostate!
> >
> > like a slice of heaven. mmmmmmmmmmmmmmmmmmmmmm
>
> Ever et garlic on a PBJ?

Please tell me you didn't actually do that yourself.

Smee

> --
> ah
 
"dave hillstrom" <DaVe@MeOw.OrG> wrote in message
news:uvh4v35shq2v6j2jujakgqt4hmnvka56hv@4ax.com...
> On Tue, 01 Apr 2008 04:39:42 -0400, ah <splifingate@gmail.com> wrote:
>
> >dave hillstrom wrote:
> >> On Sun, 30 Mar 2008 05:42:54 -0400, ah <splifingate@gmail.com> wrote:
> >>
> >>>dave hillstrom wrote:
> >>>> On Sat, 29 Mar 2008 10:21:40 -0400, ah <splifingate@gmail.com> wrote:
> >>>>
> >>>>>dave hillstrom wrote:
> >>>>>> On Wed, 26 Mar 2008 21:39:10 -0700, Brian Mailman
> >>>>>> <bmailman@sfo.invalid> wrote:
> >>>>>>
> >>>>>>>dave hillstrom wrote:
> >>>>>>>> On Wed, 26 Mar 2008 14:07:23 GMT, Aratzio
<a6ahlyv02@sneakemail.com>
> >>>>>>>> wrote:
> >>>>>>>>
> >>>>>>>>>On Wed, 26 Mar 2008 07:10:59 -0400, in
> >>>>>>>>>alt.alien.vampire.flonk.flonk.flonk, ah <splifingate@gmail.com>
> >>>>>>>>>bloviated:
> >>>>>>>>>
> >>>>>>>>>>Aratzio wrote:
> >>>>>>>>>>> On Thu, 20 Mar 2008 20:01:11 -0400, in the land of
> >>>>>>>>>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom
<DaVe@MeOw.OrG>
> >>>>>>>>>>> got double secret probation for writing:
> >>>>>>>>>>>
> >>>>>>>>>>>>On Thu, 20 Mar 2008 10:31:38 -0700, Brian Mailman
> >>>>>>>>>>>><bmailman@sfo.invalid> wrote:
> >>>>>>>>>>>>
> >>>>>>>>>>>>>Aratzio wrote:
> >>>>>>>>>>>>>> On Thu, 20 Mar 2008 03:17:33 -0400, in
> >>>>>>>>>>>>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom
<DaVe@MeOw.OrG>
> >>>>>>>>>>>>>> bloviated:
> >>>>>>>>>>>>>>
> >>>>>>>>>>>>>>> On Wed, 19 Mar 2008 22:20:53 -0700, Brian Mailman
> >>>>>>>>>>>>>>> <bmailman@sfo.invalid> wrote:
> >>>>>>>>>>>>>>>
> >>>>>>>>>>>>>>>> dave hillstrom wrote:
> >>>>>>>>>>>>>>>>> http://en.wikipedia.org/wiki/Diner_lingo
> >>>>>>>>>>>>>>>>
> >>>>>>>>>>>>>>>> hmmmph.
> >>>>>>>>>>>>>>>>
> >>>>>>>>>>>>>>>> "Adam and Eve on a raft" is 2 eggs over easy with
sausage. Adam
> >>>>>>>>>>>>>>>> and Eve on a raft, wreck 'em" is 2 eggs scrambled with
sausage.
> >>>>>>>>>>>>>>>> What they describe is "Adam and Eve floating" and toast
is taken
> >>>>>>>>>>>>>>>> for granted with all breakfasts; there's no need specify.
> >>>>>>>>>>>>>>>
> >>>>>>>>>>>>>>> you need a vacation.
> >>>>>>>>>>>>>>
> >>>>>>>>>>>>>> If it is food or hash slinging, Brian is da man .
> >>>>>>>>>>>>>
> >>>>>>>>>>>>>:)
> >>>>>>>>>>>>>
> >>>>>>>>>>>>>In the late '70s I spent a couple years on the line on the
graveyard
> >>>>>>>>>>>>>shift in a 24-hour-coffeeshop. Then again, that particular
place it
> >>>>>>>>>>>>>didn't matter. It was always 2:30am in there, on the 20th
day of night.
> >>>>>>>>>>>>
> >>>>>>>>>>>>sounds like the start of a beautiful sam whatsisname mystery
story.
> >>>>>>>>>>>>
> >>>>>>>>>>>>and did you actually roll oysters in bacon?
> >>>>>>>>>>>
> >>>>>>>>>>> Scallops is better.
> >>>>>>>>>>
> >>>>>>>>>>How do you roll oysters in scallops?
> >>>>>>>>>
> >>>>>>>>>You roll oysters with scallops. Don't let that cool angelic shell
fool
> >>>>>>>>>you. Scollops is the bad boyz of shell fish.
> >>>>>>>>
> >>>>>>>> "scallops" are actually round cuts from sting ray wings.
> >>>>>>>
> >>>>>>>Or shark fins.
> >>>>>>
> >>>>>> other than that, i dont think ive ~ever~ seen a "scallop" while
> >>>>>> snorkelling or scuba diving.
> >>>>>
> >>>>>They hide their bods in the sand.
> >>>>
> >>>> like the english? oh, wait, wrong end.
> >>>
> >>>The ostentatiously rich.
> >>
> >> i wish i was ostentatiously rich. <sigh>
> >
> >It's not all that it's cracked up to be.
>
> bullshit.

It's miles ahead of being poor.

Smee

>
> --
> dave hillstrom mhm15x4 zrbj
>
> <This space for rent.>
 
dave hillstrom wrote:
> On Tue, 01 Apr 2008 12:06:42 -0700, Brian Mailman
> <bmailman@sfo.invalid> wrote:
>
>>ah wrote:
>>> dave hillstrom wrote:
>>>> On Sat, 29 Mar 2008 10:23:02 -0700, Brian Mailman
>>>> <bmailman@sfo.invalid> wrote:
>>>>
>>>>>dave hillstrom wrote:
>>>>>> On Fri, 28 Mar 2008 10:27:23 -0700, Brian Mailman
>>>>>> <bmailman@sfo.invalid> wrote:
>>>>>>
>>>>>>>dave hillstrom wrote:
>>>>>
>>>>>>>> eggplant is the same as what its been cooked in.
>>>>>>>
>>>>>>>"I like how she cooks her eggplant
>>>>>>>In a thousand different ways...
>>>>>>>I like how she cooks her eggplant
>>>>>>>Sometimes she uses may-o-naise."
>>>>>>> --Michael Franks, "Jazzmen Tea"
>>>>>>
>>>>>> so, what would they call a prime rib cooked medium rareish with melted
>>>>>> garlic butter on the side to dip it in?
>>>>>
>>>>>I'm not falling for one that easy.
>>>>>
>>>>>Misplaced, of course. A vert pres topping is for grilled or broiled
>>>>>meats, not roasted.
>>>>>
>>>>>Prime Rib (more properly called "standing rib" for home use, since Prime
>>>>>is only sold for commercial use) gets "jus."
>>>>
>>>> and how does one actually get hold of a real prime cut, hmmmm? can
>>>> one be ordered through ones grocer? would a butcher be a better bet?
>>
>>Due to the switchover of Supernews to Giganews I didn't see this.
>>
>>Prime (and most Choice for that matter) is only available
>>commercially--that is, to restaurants. Most groceries carry Standard.
>>You might be able to order Choice through a butcher.
>>
>>It's all done by eye anyway; there's no definitive standard for when
>>Prime shades into Choice (or vice-versa). And there's only a couple
>>degrees difference in the marbling anyway. Especially if it's been
>>dry-hanged; I don't believe anyone outside the industry could discern
>>the difference.
>>
>>It's kinda like "filet mignon." There's actually only 4 per cow (two on
>>each tenderloin). The rest of the tenderloin steaks should more
>>properly be called "tournedos" but in practice most restaurants sell
>>those as filet (and the trimmings are cut up and sold as "filet
>>stroganoff" and nobody's particularly outraged. Except the cow.
>
> im guessing its not possible to get a proper porterhouse as a
> civilian, is it.

As I said, you need to make nice with a good butcher.

As far as porterhouse goes, Lidia Bastianich recently showed how they do
it in the cowboy region of Tuscany. I think you can see the program here:
http://www.iptv.org/series.cfm/18593/ep:110

B/
 
pscissons@sbcglobal.net wrote:
> "dave hillstrom" <DaVe@MeOw.OrG> wrote in message
> news:uvh4v35shq2v6j2jujakgqt4hmnvka56hv@4ax.com...
>> On Tue, 01 Apr 2008 04:39:42 -0400, ah <splifingate@gmail.com> wrote:
>>
>> >dave hillstrom wrote:
>> >> On Sun, 30 Mar 2008 05:42:54 -0400, ah <splifingate@gmail.com> wrote:
>> >>
>> >>>dave hillstrom wrote:
>> >>>> On Sat, 29 Mar 2008 10:21:40 -0400, ah <splifingate@gmail.com> wrote:
>> >>>>
>> >>>>>dave hillstrom wrote:
>> >>>>>> On Wed, 26 Mar 2008 21:39:10 -0700, Brian Mailman
>> >>>>>> <bmailman@sfo.invalid> wrote:
>> >>>>>>
>> >>>>>>>dave hillstrom wrote:
>> >>>>>>>> On Wed, 26 Mar 2008 14:07:23 GMT, Aratzio
> <a6ahlyv02@sneakemail.com>
>> >>>>>>>> wrote:
>> >>>>>>>>
>> >>>>>>>>>On Wed, 26 Mar 2008 07:10:59 -0400, in
>> >>>>>>>>>alt.alien.vampire.flonk.flonk.flonk, ah <splifingate@gmail.com>
>> >>>>>>>>>bloviated:
>> >>>>>>>>>
>> >>>>>>>>>>Aratzio wrote:
>> >>>>>>>>>>> On Thu, 20 Mar 2008 20:01:11 -0400, in the land of
>> >>>>>>>>>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom
> <DaVe@MeOw.OrG>
>> >>>>>>>>>>> got double secret probation for writing:
>> >>>>>>>>>>>
>> >>>>>>>>>>>>On Thu, 20 Mar 2008 10:31:38 -0700, Brian Mailman
>> >>>>>>>>>>>><bmailman@sfo.invalid> wrote:
>> >>>>>>>>>>>>
>> >>>>>>>>>>>>>Aratzio wrote:
>> >>>>>>>>>>>>>> On Thu, 20 Mar 2008 03:17:33 -0400, in
>> >>>>>>>>>>>>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom
> <DaVe@MeOw.OrG>
>> >>>>>>>>>>>>>> bloviated:
>> >>>>>>>>>>>>>>
>> >>>>>>>>>>>>>>> On Wed, 19 Mar 2008 22:20:53 -0700, Brian Mailman
>> >>>>>>>>>>>>>>> <bmailman@sfo.invalid> wrote:
>> >>>>>>>>>>>>>>>
>> >>>>>>>>>>>>>>>> dave hillstrom wrote:
>> >>>>>>>>>>>>>>>>> http://en.wikipedia.org/wiki/Diner_lingo
>> >>>>>>>>>>>>>>>>
>> >>>>>>>>>>>>>>>> hmmmph.
>> >>>>>>>>>>>>>>>>
>> >>>>>>>>>>>>>>>> "Adam and Eve on a raft" is 2 eggs over easy with
> sausage. Adam
>> >>>>>>>>>>>>>>>> and Eve on a raft, wreck 'em" is 2 eggs scrambled with
> sausage.
>> >>>>>>>>>>>>>>>> What they describe is "Adam and Eve floating" and toast
> is taken
>> >>>>>>>>>>>>>>>> for granted with all breakfasts; there's no need specify.
>> >>>>>>>>>>>>>>>
>> >>>>>>>>>>>>>>> you need a vacation.
>> >>>>>>>>>>>>>>
>> >>>>>>>>>>>>>> If it is food or hash slinging, Brian is da man .
>> >>>>>>>>>>>>>
>> >>>>>>>>>>>>>:)
>> >>>>>>>>>>>>>
>> >>>>>>>>>>>>>In the late '70s I spent a couple years on the line on the
> graveyard
>> >>>>>>>>>>>>>shift in a 24-hour-coffeeshop. Then again, that particular
> place it
>> >>>>>>>>>>>>>didn't matter. It was always 2:30am in there, on the 20th
> day of night.
>> >>>>>>>>>>>>
>> >>>>>>>>>>>>sounds like the start of a beautiful sam whatsisname mystery
> story.
>> >>>>>>>>>>>>
>> >>>>>>>>>>>>and did you actually roll oysters in bacon?
>> >>>>>>>>>>>
>> >>>>>>>>>>> Scallops is better.
>> >>>>>>>>>>
>> >>>>>>>>>>How do you roll oysters in scallops?
>> >>>>>>>>>
>> >>>>>>>>>You roll oysters with scallops. Don't let that cool angelic shell
> fool
>> >>>>>>>>>you. Scollops is the bad boyz of shell fish.
>> >>>>>>>>
>> >>>>>>>> "scallops" are actually round cuts from sting ray wings.
>> >>>>>>>
>> >>>>>>>Or shark fins.
>> >>>>>>
>> >>>>>> other than that, i dont think ive ~ever~ seen a "scallop" while
>> >>>>>> snorkelling or scuba diving.
>> >>>>>
>> >>>>>They hide their bods in the sand.
>> >>>>
>> >>>> like the english? oh, wait, wrong end.
>> >>>
>> >>>The ostentatiously rich.
>> >>
>> >> i wish i was ostentatiously rich. <sigh>
>> >
>> >It's not all that it's cracked up to be.
>>
>> bullshit.
>
> It's miles ahead of being poor.

'Bout three, 'round these here parts.

>
>>
>> --
>> dave hillstrom mhm15x4 zrbj
>>
>> <This space for rent.>
>
>


--
ah
 
dave hillstrom wrote:
> On Tue, 01 Apr 2008 04:39:42 -0400, ah <splifingate@gmail.com> wrote:
>
>>dave hillstrom wrote:
>>> On Sun, 30 Mar 2008 05:42:54 -0400, ah <splifingate@gmail.com> wrote:
>>>
>>>>dave hillstrom wrote:
>>>>> On Sat, 29 Mar 2008 10:21:40 -0400, ah <splifingate@gmail.com> wrote:
>>>>>
>>>>>>dave hillstrom wrote:
>>>>>>> On Wed, 26 Mar 2008 21:39:10 -0700, Brian Mailman
>>>>>>> <bmailman@sfo.invalid> wrote:
>>>>>>>
>>>>>>>>dave hillstrom wrote:
>>>>>>>>> On Wed, 26 Mar 2008 14:07:23 GMT, Aratzio <a6ahlyv02@sneakemail.com>
>>>>>>>>> wrote:
>>>>>>>>>
>>>>>>>>>>On Wed, 26 Mar 2008 07:10:59 -0400, in
>>>>>>>>>>alt.alien.vampire.flonk.flonk.flonk, ah <splifingate@gmail.com>
>>>>>>>>>>bloviated:
>>>>>>>>>>
>>>>>>>>>>>Aratzio wrote:
>>>>>>>>>>>> On Thu, 20 Mar 2008 20:01:11 -0400, in the land of
>>>>>>>>>>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom <DaVe@MeOw.OrG>
>>>>>>>>>>>> got double secret probation for writing:
>>>>>>>>>>>>
>>>>>>>>>>>>>On Thu, 20 Mar 2008 10:31:38 -0700, Brian Mailman
>>>>>>>>>>>>><bmailman@sfo.invalid> wrote:
>>>>>>>>>>>>>
>>>>>>>>>>>>>>Aratzio wrote:
>>>>>>>>>>>>>>> On Thu, 20 Mar 2008 03:17:33 -0400, in
>>>>>>>>>>>>>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom <DaVe@MeOw.OrG>
>>>>>>>>>>>>>>> bloviated:
>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>> On Wed, 19 Mar 2008 22:20:53 -0700, Brian Mailman
>>>>>>>>>>>>>>>> <bmailman@sfo.invalid> wrote:
>>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>>> dave hillstrom wrote:
>>>>>>>>>>>>>>>>>> http://en.wikipedia.org/wiki/Diner_lingo
>>>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>>> hmmmph.
>>>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>>> "Adam and Eve on a raft" is 2 eggs over easy with sausage. Adam
>>>>>>>>>>>>>>>>> and Eve on a raft, wreck 'em" is 2 eggs scrambled with sausage.
>>>>>>>>>>>>>>>>> What they describe is "Adam and Eve floating" and toast is taken
>>>>>>>>>>>>>>>>> for granted with all breakfasts; there's no need specify.
>>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>> you need a vacation.
>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>> If it is food or hash slinging, Brian is da man .
>>>>>>>>>>>>>>
>>>>>>>>>>>>>>:)
>>>>>>>>>>>>>>
>>>>>>>>>>>>>>In the late '70s I spent a couple years on the line on the graveyard
>>>>>>>>>>>>>>shift in a 24-hour-coffeeshop. Then again, that particular place it
>>>>>>>>>>>>>>didn't matter. It was always 2:30am in there, on the 20th day of night.
>>>>>>>>>>>>>
>>>>>>>>>>>>>sounds like the start of a beautiful sam whatsisname mystery story.
>>>>>>>>>>>>>
>>>>>>>>>>>>>and did you actually roll oysters in bacon?
>>>>>>>>>>>>
>>>>>>>>>>>> Scallops is better.
>>>>>>>>>>>
>>>>>>>>>>>How do you roll oysters in scallops?
>>>>>>>>>>
>>>>>>>>>>You roll oysters with scallops. Don't let that cool angelic shell fool
>>>>>>>>>>you. Scollops is the bad boyz of shell fish.
>>>>>>>>>
>>>>>>>>> "scallops" are actually round cuts from sting ray wings.
>>>>>>>>
>>>>>>>>Or shark fins.
>>>>>>>
>>>>>>> other than that, i dont think ive ~ever~ seen a "scallop" while
>>>>>>> snorkelling or scuba diving.
>>>>>>
>>>>>>They hide their bods in the sand.
>>>>>
>>>>> like the english? oh, wait, wrong end.
>>>>
>>>>The ostentatiously rich.
>>>
>>> i wish i was ostentatiously rich. <sigh>
>>
>>It's not all that it's cracked up to be.
>
> bullshit.

Someone's a little cranky . . . .
--
ah
 
pscissons@sbcglobal.net wrote:
> "ah" <splifingate@gmail.com> wrote in message
> news:47f1f538$0$47181$892e0abb@auth.newsreader.octanews.com...
>> dave hillstrom wrote:
>> > On Sun, 30 Mar 2008 05:47:16 -0400, ah <splifingate@gmail.com> wrote:
>> >
>> >>dave hillstrom wrote:
>> >>> On Sat, 29 Mar 2008 10:25:08 -0400, ah <splifingate@gmail.com> wrote:
>> >>>
>> >>>>Tim Weaver wrote:
>> >>>>> hugged my left nut and wrote:
>> >>>>>
>> >>>>>>
>> >>>>>> "dave hillstrom" <DaVe@MeOw.OrG> wrote in message
>> >>>>>> news:f39ru3183o6mffutfgluqgdnqa0kam7c8c@4ax.com...
>> >>>>>>> On Fri, 28 Mar 2008 10:27:23 -0700, Brian Mailman
>> >>>>>>> <bmailman@sfo.invalid> wrote:
>> >>>>>>>
>> >>>>>>> >dave hillstrom wrote:
>> >>>>>>> >> On Thu, 27 Mar 2008 22:08:21 -0800, <pscissons@sbcglobal.net>
> wrote:
>> >>>>>>> >>
>> >>>>>>> >>>
>> >>>>>>> >>>"Aratzio" <a6ahlyv02@sneakemail.com> wrote in message
>> >>>>>>> >>>news:96inu3l1os98ihkv4097m6pss297k7crhl@4ax.com...
>> >>>>>>> >>>> On Thu, 27 Mar 2008 02:41:27 -0400, in
>> >>>>>>> >>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom
> <DaVe@MeOw.OrG>
>> >>>>>>> >>>> bloviated:
>> >>>>>>> >>>>
>> >>>>>>> >>>> >On Wed, 26 Mar 2008 23:02:06 -0800,
> <pscissons@sbcglobal.net>
>> >>>>> wrote:
>> >>>>>>> >>>> >
>> >>>>>>> >>>> >>
>> >>>>>>> >>>> >>"dave hillstrom" <DaVe@MeOw.OrG> wrote in message
>> >>>>>>> >>>> >>news:tf1ku3180a2lc3715frsnsa9tdnfsd626p@4ax.com...
>> >>>>>>> >>>> >>> On Thu, 20 Mar 2008 13:59:37 GMT, Aratzio
>> >>>>>>> >>>> >>> <a6ahlyv02@sneakemail.com> wrote:
>> >>>>>>> >>>> >>>
>> >>>>>>> >>>> >>> >On Thu, 20 Mar 2008 03:17:33 -0400, in
>> >>>>>>> >>>> >>> >alt.alien.vampire.flonk.flonk.flonk, dave hillstrom
>> >>>>>>> >>>> >>> ><DaVe@MeOw.OrG> bloviated:
>> >>>>>>> >>>> >>> >
>> >>>>>>> >>>> >>> >>On Wed, 19 Mar 2008 22:20:53 -0700, Brian Mailman
>> >>>>>>> >>>> >>> >><bmailman@sfo.invalid> wrote:
>> >>>>>>> >>>> >>> >>
>> >>>>>>> >>>> >>> >>>dave hillstrom wrote:
>> >>>>>>> >>>> >>> >>>> http://en.wikipedia.org/wiki/Diner_lingo
>> >>>>>>> >>>> >>> >>>
>> >>>>>>> >>>> >>> >>>hmmmph.
>> >>>>>>> >>>> >>> >>>
>> >>>>>>> >>>> >>> >>>"Adam and Eve on a raft" is 2 eggs over easy with
> sausage.
>> >>>>>>> >>>> >>> >>>Adam and Eve on a raft, wreck 'em" is 2 eggs scrambled
> with
>> >>>>>>> >>>> >>> >>>sausage. What they describe is "Adam and Eve
> floating" and
>> >>>>>>> >>>> >>> >>>toast is taken for granted with all breakfasts;
> there's no
>> >>>>>>> >>>> >>> >>>need specify.
>> >>>>>>> >>>> >>> >>
>> >>>>>>> >>>> >>> >>you need a vacation.
>> >>>>>>> >>>> >>> >
>> >>>>>>> >>>> >>> >If it is food or hash slinging, Brian is da man .
>> >>>>>>> >>>> >>>
>> >>>>>>> >>>> >>> lets hire him to be our cook when we buy the abandoned
> missile
>> >>>>>>> >>>> >>> silo next to the trout stream.
>> >>>>>>> >>>> >>
>> >>>>>>> >>>> >>First we need to know his position on (gag) eggplant.
>> >>>>>>> >>>> >>
>> >>>>>>> >>>> >>Smee, of the hiring committee
>> >>>>>>> >>>> >
>> >>>>>>> >>>> >hey, eggplant is a-ok with the really hot thai curries.
> yum!
>> >>>>>>> >>>>
>> >>>>>>> >>>> and that stir-fry prik thingy with pork.
>> >>>>>>> >>>
>> >>>>>>> >>>I can't BELIEVE you guys would actually put that vile eggplant
> in your
>> >>>>>>> >>>mouths, chew and swallow it, and pretend you like the taste!
> No
>> >>>>> matter
>> >>>>>>> >>>what you do to it, it STILL tastes like eggplant.
>> >>>>>>> >>>
>> >>>>>>> >>>Now okra, on the other hand, can be quite scrumptious.
>> >>>>>>> >>
>> >>>>>>> >> eggplant is the same as what its been cooked in.
>> >>>>>>> >
>> >>>>>>> >"I like how she cooks her eggplant
>> >>>>>>> >In a thousand different ways...
>> >>>>>>> >I like how she cooks her eggplant
>> >>>>>>> >Sometimes she uses may-o-naise." --Michael Franks, "Jazzmen Tea"
>> >>>>>>>
>> >>>>>>> so, what would they call a prime rib cooked medium rareish with
> melted
>> >>>>>>> garlic butter on the side to dip it in?
>> >>>>>>
>> >>>>>> A cholesterol orgy.
>> >>>>>
>> >>>>> You make that sound so naughty.
>> >>>>
>> >>>>It's the garlic butter that strains my morals.
>> >>>
>> >>> its ~really~ good.
>> >>
>> >>Heathen! Apostate!
>> >
>> > like a slice of heaven. mmmmmmmmmmmmmmmmmmmmmm
>>
>> Ever et garlic on a PBJ?
>
> Please tell me you didn't actually do that yourself.

I was an unwilling participant . . . yet, it was acktually good.
--
ah
 
dave hillstrom wrote:
> On Tue, 01 Apr 2008 04:41:28 -0400, ah <splifingate@gmail.com> wrote:
>
>>dave hillstrom wrote:
>>> On Sun, 30 Mar 2008 05:47:16 -0400, ah <splifingate@gmail.com> wrote:
>>>
>>>>dave hillstrom wrote:
>>>>> On Sat, 29 Mar 2008 10:25:08 -0400, ah <splifingate@gmail.com> wrote:
>>>>>
>>>>>>Tim Weaver wrote:
>>>>>>> hugged my left nut and wrote:
>>>>>>>
>>>>>>>>
>>>>>>>> "dave hillstrom" <DaVe@MeOw.OrG> wrote in message
>>>>>>>> news:f39ru3183o6mffutfgluqgdnqa0kam7c8c@4ax.com...
>>>>>>>>> On Fri, 28 Mar 2008 10:27:23 -0700, Brian Mailman
>>>>>>>>> <bmailman@sfo.invalid> wrote:
>>>>>>>>>
>>>>>>>>> >dave hillstrom wrote:
>>>>>>>>> >> On Thu, 27 Mar 2008 22:08:21 -0800, <pscissons@sbcglobal.net> wrote:
>>>>>>>>> >>
>>>>>>>>> >>>
>>>>>>>>> >>>"Aratzio" <a6ahlyv02@sneakemail.com> wrote in message
>>>>>>>>> >>>news:96inu3l1os98ihkv4097m6pss297k7crhl@4ax.com...
>>>>>>>>> >>>> On Thu, 27 Mar 2008 02:41:27 -0400, in
>>>>>>>>> >>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom <DaVe@MeOw.OrG>
>>>>>>>>> >>>> bloviated:
>>>>>>>>> >>>>
>>>>>>>>> >>>> >On Wed, 26 Mar 2008 23:02:06 -0800, <pscissons@sbcglobal.net>
>>>>>>> wrote:
>>>>>>>>> >>>> >
>>>>>>>>> >>>> >>
>>>>>>>>> >>>> >>"dave hillstrom" <DaVe@MeOw.OrG> wrote in message
>>>>>>>>> >>>> >>news:tf1ku3180a2lc3715frsnsa9tdnfsd626p@4ax.com...
>>>>>>>>> >>>> >>> On Thu, 20 Mar 2008 13:59:37 GMT, Aratzio
>>>>>>>>> >>>> >>> <a6ahlyv02@sneakemail.com> wrote:
>>>>>>>>> >>>> >>>
>>>>>>>>> >>>> >>> >On Thu, 20 Mar 2008 03:17:33 -0400, in
>>>>>>>>> >>>> >>> >alt.alien.vampire.flonk.flonk.flonk, dave hillstrom
>>>>>>>>> >>>> >>> ><DaVe@MeOw.OrG> bloviated:
>>>>>>>>> >>>> >>> >
>>>>>>>>> >>>> >>> >>On Wed, 19 Mar 2008 22:20:53 -0700, Brian Mailman
>>>>>>>>> >>>> >>> >><bmailman@sfo.invalid> wrote:
>>>>>>>>> >>>> >>> >>
>>>>>>>>> >>>> >>> >>>dave hillstrom wrote:
>>>>>>>>> >>>> >>> >>>> http://en.wikipedia.org/wiki/Diner_lingo
>>>>>>>>> >>>> >>> >>>
>>>>>>>>> >>>> >>> >>>hmmmph.
>>>>>>>>> >>>> >>> >>>
>>>>>>>>> >>>> >>> >>>"Adam and Eve on a raft" is 2 eggs over easy with sausage.
>>>>>>>>> >>>> >>> >>>Adam and Eve on a raft, wreck 'em" is 2 eggs scrambled with
>>>>>>>>> >>>> >>> >>>sausage. What they describe is "Adam and Eve floating" and
>>>>>>>>> >>>> >>> >>>toast is taken for granted with all breakfasts; there's no
>>>>>>>>> >>>> >>> >>>need specify.
>>>>>>>>> >>>> >>> >>
>>>>>>>>> >>>> >>> >>you need a vacation.
>>>>>>>>> >>>> >>> >
>>>>>>>>> >>>> >>> >If it is food or hash slinging, Brian is da man .
>>>>>>>>> >>>> >>>
>>>>>>>>> >>>> >>> lets hire him to be our cook when we buy the abandoned missile
>>>>>>>>> >>>> >>> silo next to the trout stream.
>>>>>>>>> >>>> >>
>>>>>>>>> >>>> >>First we need to know his position on (gag) eggplant.
>>>>>>>>> >>>> >>
>>>>>>>>> >>>> >>Smee, of the hiring committee
>>>>>>>>> >>>> >
>>>>>>>>> >>>> >hey, eggplant is a-ok with the really hot thai curries. yum!
>>>>>>>>> >>>>
>>>>>>>>> >>>> and that stir-fry prik thingy with pork.
>>>>>>>>> >>>
>>>>>>>>> >>>I can't BELIEVE you guys would actually put that vile eggplant in your
>>>>>>>>> >>>mouths, chew and swallow it, and pretend you like the taste! No
>>>>>>> matter
>>>>>>>>> >>>what you do to it, it STILL tastes like eggplant.
>>>>>>>>> >>>
>>>>>>>>> >>>Now okra, on the other hand, can be quite scrumptious.
>>>>>>>>> >>
>>>>>>>>> >> eggplant is the same as what its been cooked in.
>>>>>>>>> >
>>>>>>>>> >"I like how she cooks her eggplant
>>>>>>>>> >In a thousand different ways...
>>>>>>>>> >I like how she cooks her eggplant
>>>>>>>>> >Sometimes she uses may-o-naise." --Michael Franks, "Jazzmen Tea"
>>>>>>>>>
>>>>>>>>> so, what would they call a prime rib cooked medium rareish with melted
>>>>>>>>> garlic butter on the side to dip it in?
>>>>>>>>
>>>>>>>> A cholesterol orgy.
>>>>>>>
>>>>>>> You make that sound so naughty.
>>>>>>
>>>>>>It's the garlic butter that strains my morals.
>>>>>
>>>>> its ~really~ good.
>>>>
>>>>Heathen! Apostate!
>>>
>>> like a slice of heaven. mmmmmmmmmmmmmmmmmmmmmm
>>
>>Ever et garlic on a PBJ?
>
> no, but then i havent had a PBJ for prolly 5 to 10 years.

Heathen!
--
ah
 
Brian Mailman wrote:
> ah wrote:
>> Brian Mailman wrote:
>>> ah wrote:
>>>> Tim Weaver wrote:
>>>>> ah hugged my left nut and said:
>>>>>
>>>>>> Tim Weaver wrote:
>>>>>>> hugged my left nut and wrote:
>>>>>>>
>>>>>>>>
>>>>>>>> "dave hillstrom" <DaVe@MeOw.OrG> wrote in message
>
>>>>>> It's the garlic butter that strains my morals.
>>>>>
>>>>> Diluted and seperated morals are for pussies.
>>>>
>>>> I can't stand the dried ones.
>>>
>>> This is the season for fresh. Stew them in butter with ramps (wild
>>
>> I must be waiting another month, or so, alas.
>
> Well. The beginning of the season.

I'm eager, too.

>
>>> onions) or baby leeks. Green onion greens will do in a pinch. A
>>> healthy pinch of herbs de Provence or thyme and a squoosh of lemon
>>> juice. Salt/pepper to taste.
>>
>> drools
>>
>> btw, salted butter, or no?
>
> Eh. No matter. I use whatever's around and adjust the salt later.

Being salt-intolerant, I am habituated to unsalted . . . good to know I'm not
missing the show <s>

>
>>> Then take a 9x13 baking dish, and line with puff pastry. Fill with a
>>> mixture of half-emmental and half-gruyere cheeses. Top with 'shroom
>>> stew. Bake at 425 until pastry has browned, about 25 minutes or so.
>>
>> Cruel!
>
> Fierce!

Pierce!
--
ah
 
dave hillstrom wrote:
> On Tue, 01 Apr 2008 05:05:41 -0400, ah <splifingate@gmail.com> wrote:
>
>>dave hillstrom wrote:
>>> On Sat, 29 Mar 2008 10:23:02 -0700, Brian Mailman
>>> <bmailman@sfo.invalid> wrote:
>>>
>>>>dave hillstrom wrote:
>>>>> On Fri, 28 Mar 2008 10:27:23 -0700, Brian Mailman
>>>>> <bmailman@sfo.invalid> wrote:
>>>>>
>>>>>>dave hillstrom wrote:
>>>>
>>>>>>> eggplant is the same as what its been cooked in.
>>>>>>
>>>>>>"I like how she cooks her eggplant
>>>>>>In a thousand different ways...
>>>>>>I like how she cooks her eggplant
>>>>>>Sometimes she uses may-o-naise."
>>>>>> --Michael Franks, "Jazzmen Tea"
>>>>>
>>>>> so, what would they call a prime rib cooked medium rareish with melted
>>>>> garlic butter on the side to dip it in?
>>>>
>>>>I'm not falling for one that easy.
>>>>
>>>>Misplaced, of course. A vert pres topping is for grilled or broiled
>>>>meats, not roasted.
>>>>
>>>>Prime Rib (more properly called "standing rib" for home use, since Prime
>>>>is only sold for commercial use) gets "jus."
>>>
>>> and how does one actually get hold of a real prime cut, hmmmm? can
>>> one be ordered through ones grocer? would a butcher be a better bet?
>>
>>Just buy a cow.
>>
>>Is there no livestock exchange near you?
>
> i think thats going a little OVERBOARD, mr. ah.

You have a large freezer, no?
--
ah
 
Brian Mailman wrote:
> ah wrote:
>> dave hillstrom wrote:
>>> On Sat, 29 Mar 2008 10:23:02 -0700, Brian Mailman
>>> <bmailman@sfo.invalid> wrote:
>>>
>>>>dave hillstrom wrote:
>>>>> On Fri, 28 Mar 2008 10:27:23 -0700, Brian Mailman
>>>>> <bmailman@sfo.invalid> wrote:
>>>>>
>>>>>>dave hillstrom wrote:
>>>>
>>>>>>> eggplant is the same as what its been cooked in.
>>>>>>
>>>>>>"I like how she cooks her eggplant
>>>>>>In a thousand different ways...
>>>>>>I like how she cooks her eggplant
>>>>>>Sometimes she uses may-o-naise."
>>>>>> --Michael Franks, "Jazzmen Tea"
>>>>>
>>>>> so, what would they call a prime rib cooked medium rareish with melted
>>>>> garlic butter on the side to dip it in?
>>>>
>>>>I'm not falling for one that easy.
>>>>
>>>>Misplaced, of course. A vert pres topping is for grilled or broiled
>>>>meats, not roasted.
>>>>
>>>>Prime Rib (more properly called "standing rib" for home use, since Prime
>>>>is only sold for commercial use) gets "jus."
>>>
>>> and how does one actually get hold of a real prime cut, hmmmm? can
>>> one be ordered through ones grocer? would a butcher be a better bet?
>
> Due to the switchover of Supernews to Giganews I didn't see this.
>
> Prime (and most Choice for that matter) is only available
> commercially--that is, to restaurants. Most groceries carry Standard.
> You might be able to order Choice through a butcher.
>
> It's all done by eye anyway; there's no definitive standard for when
> Prime shades into Choice (or vice-versa). And there's only a couple
> degrees difference in the marbling anyway. Especially if it's been
> dry-hanged; I don't believe anyone outside the industry could discern
> the difference.
>
> It's kinda like "filet mignon." There's actually only 4 per cow (two on
> each tenderloin). The rest of the tenderloin steaks should more
> properly be called "tournedos" but in practice most restaurants sell
> those as filet (and the trimmings are cut up and sold as "filet
> stroganoff" and nobody's particularly outraged. Except the cow.

I'll never laugh at the bloody person behind the counter, ever again.
--
ah
 
dave hillstrom wrote:
> On Sun, 30 Mar 2008 18:46:09 -0700, pandora <pandora@peak.org> wrote:
>
>>On Wed, 19 Mar 2008 21:53:06 -0400, dave hillstrom wrote:
>>
>>> http://en.wikipedia.org/wiki/Diner_lingo
>>
>>Fascinating!
>
> i thought so.
>
> now brian mailman is like the king or something. <g>

IAWTP.
--
ah
 
ah wrote:
> Brian Mailman wrote:
>> ah wrote:
>>> Brian Mailman wrote:
>>>> ah wrote:
>>>>> Tim Weaver wrote:
>>>>>> ah hugged my left nut and said:
>>>>>>
>>>>>>> Tim Weaver wrote:
>>>>>>>> hugged my left nut and wrote:
>>>>>>>>
>>>>>>>>>
>>>>>>>>> "dave hillstrom" <DaVe@MeOw.OrG> wrote in message
>>
>>>>>>> It's the garlic butter that strains my morals.
>>>>>>
>>>>>> Diluted and seperated morals are for pussies.
>>>>>
>>>>> I can't stand the dried ones.
>>>>
>>>> This is the season for fresh. Stew them in butter with ramps (wild
>>>
>>> I must be waiting another month, or so, alas.
>>
>> Well. The beginning of the season.
>
> I'm eager, too.
>
>>
>>>> onions) or baby leeks. Green onion greens will do in a pinch. A
>>>> healthy pinch of herbs de Provence or thyme and a squoosh of lemon
>>>> juice. Salt/pepper to taste.
>>>
>>> drools
>>>
>>> btw, salted butter, or no?
>>
>> Eh. No matter. I use whatever's around and adjust the salt later.
>
> Being salt-intolerant, I am habituated to unsalted . . . good to know I'm not
> missing the show <s>

I find the Mrs. Dash products quite acceptable for sodium-limited diets.

Anyway, the cheeses are probably salty enough in that case.

B/
 
On Sun, 30 Mar 2008 12:23:40 -0400, in
alt.alien.vampire.flonk.flonk.flonk, dave hillstrom <DaVe@MeOw.OrG>
bloviated:

>On Sun, 30 Mar 2008 09:14:01 -0700, Brian Mailman
><bmailman@sfo.invalid> wrote:
>
>>ah wrote:
>>> Tim Weaver wrote:
>>>> ah hugged my left nut and said:
>>>>
>>>>> Tim Weaver wrote:
>>>>>> hugged my left nut and wrote:
>>>>>>
>>>>>>>
>>>>>>> "dave hillstrom" <DaVe@MeOw.OrG> wrote in message
>>>>>>> news:f39ru3183o6mffutfgluqgdnqa0kam7c8c@4ax.com...
>>>>>>>> On Fri, 28 Mar 2008 10:27:23 -0700, Brian Mailman
>>>>>>>> <bmailman@sfo.invalid> wrote:
>>>>>>>>
>>>>>>>> >dave hillstrom wrote:
>>>>>>>> >> On Thu, 27 Mar 2008 22:08:21 -0800, <pscissons@sbcglobal.net>
>>>>>>>> >> wrote:
>>>>>>>> >>
>>>>>>>> >>>
>>>>>>>> >>>"Aratzio" <a6ahlyv02@sneakemail.com> wrote in message
>>>>>>>> >>>news:96inu3l1os98ihkv4097m6pss297k7crhl@4ax.com...
>>>>>>>> >>>> On Thu, 27 Mar 2008 02:41:27 -0400, in
>>>>>>>> >>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom
>>>>>>>> >>>> <DaVe@MeOw.OrG> bloviated:
>>>>>>>> >>>>
>>>>>>>> >>>> >On Wed, 26 Mar 2008 23:02:06 -0800, <pscissons@sbcglobal.net>
>>>>>>>> >>>> >wrote:
>>>>>>>> >>>> >
>>>>>>>> >>>> >>
>>>>>>>> >>>> >>"dave hillstrom" <DaVe@MeOw.OrG> wrote in message
>>>>>>>> >>>> >>news:tf1ku3180a2lc3715frsnsa9tdnfsd626p@4ax.com...
>>>>>>>> >>>> >>> On Thu, 20 Mar 2008 13:59:37 GMT, Aratzio
>>>>>>>> >>>> >>> <a6ahlyv02@sneakemail.com> wrote:
>>>>>>>> >>>> >>>
>>>>>>>> >>>> >>> >On Thu, 20 Mar 2008 03:17:33 -0400, in
>>>>>>>> >>>> >>> >alt.alien.vampire.flonk.flonk.flonk, dave hillstrom
>>>>>>>> >>>> >>> ><DaVe@MeOw.OrG> bloviated:
>>>>>>>> >>>> >>> >
>>>>>>>> >>>> >>> >>On Wed, 19 Mar 2008 22:20:53 -0700, Brian Mailman
>>>>>>>> >>>> >>> >><bmailman@sfo.invalid> wrote:
>>>>>>>> >>>> >>> >>
>>>>>>>> >>>> >>> >>>dave hillstrom wrote:
>>>>>>>> >>>> >>> >>>> http://en.wikipedia.org/wiki/Diner_lingo
>>>>>>>> >>>> >>> >>>
>>>>>>>> >>>> >>> >>>hmmmph.
>>>>>>>> >>>> >>> >>>
>>>>>>>> >>>> >>> >>>"Adam and Eve on a raft" is 2 eggs over easy with
>>>>>>>> >>>> >>> >>>sausage. Adam and Eve on a raft, wreck 'em" is 2 eggs
>>>>>>>> >>>> >>> >>>scrambled with sausage. What they describe is "Adam and
>>>>>>>> >>>> >>> >>>Eve floating" and toast is taken for granted with all
>>>>>>>> >>>> >>> >>>breakfasts; there's no need specify.
>>>>>>>> >>>> >>> >>
>>>>>>>> >>>> >>> >>you need a vacation.
>>>>>>>> >>>> >>> >
>>>>>>>> >>>> >>> >If it is food or hash slinging, Brian is da man .
>>>>>>>> >>>> >>>
>>>>>>>> >>>> >>> lets hire him to be our cook when we buy the abandoned
>>>>>>>> >>>> >>> missile silo next to the trout stream.
>>>>>>>> >>>> >>
>>>>>>>> >>>> >>First we need to know his position on (gag) eggplant.
>>>>>>>> >>>> >>
>>>>>>>> >>>> >>Smee, of the hiring committee
>>>>>>>> >>>> >
>>>>>>>> >>>> >hey, eggplant is a-ok with the really hot thai curries. yum!
>>>>>>>> >>>>
>>>>>>>> >>>> and that stir-fry prik thingy with pork.
>>>>>>>> >>>
>>>>>>>> >>>I can't BELIEVE you guys would actually put that vile eggplant in
>>>>>>>> >>>your mouths, chew and swallow it, and pretend you like the taste!
>>>>>>>> >>>No matter what you do to it, it STILL tastes like eggplant.
>>>>>>>> >>>
>>>>>>>> >>>Now okra, on the other hand, can be quite scrumptious.
>>>>>>>> >>
>>>>>>>> >> eggplant is the same as what its been cooked in.
>>>>>>>> >
>>>>>>>> >"I like how she cooks her eggplant
>>>>>>>> >In a thousand different ways...
>>>>>>>> >I like how she cooks her eggplant
>>>>>>>> >Sometimes she uses may-o-naise." --Michael Franks, "Jazzmen Tea"
>>>>>>>>
>>>>>>>> so, what would they call a prime rib cooked medium rareish with
>>>>>>>> melted garlic butter on the side to dip it in?
>>>>>>>
>>>>>>> A cholesterol orgy.
>>>>>>
>>>>>> You make that sound so naughty.
>>>>>
>>>>> It's the garlic butter that strains my morals.
>>>>
>>>> Diluted and seperated morals are for pussies.
>>>
>>> I can't stand the dried ones.
>>
>>This is the season for fresh. Stew them in butter with ramps (wild
>>onions) or baby leeks. Green onion greens will do in a pinch. A
>>healthy pinch of herbs de Provence or thyme and a squoosh of lemon
>>juice. Salt/pepper to taste.
>>
>>Then take a 9x13 baking dish, and line with puff pastry. Fill with a
>>mixture of half-emmental and half-gruyere cheeses. Top with 'shroom
>>stew. Bake at 425 until pastry has browned, about 25 minutes or so.
>
>FOOD TEASE!!!!!
>
><pokes with pointy stick>

Told you he was good with the foodies.
 
Brian Mailman wrote:
> ah wrote:
>> Brian Mailman wrote:
>>> ah wrote:
>>>> Brian Mailman wrote:
>>>>> ah wrote:
>>>>>> Tim Weaver wrote:
>>>>>>> ah hugged my left nut and said:
>>>>>>>
>>>>>>>> Tim Weaver wrote:
>>>>>>>>> hugged my left nut and wrote:
>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>> "dave hillstrom" <DaVe@MeOw.OrG> wrote in message
>>>
>>>>>>>> It's the garlic butter that strains my morals.
>>>>>>>
>>>>>>> Diluted and seperated morals are for pussies.
>>>>>>
>>>>>> I can't stand the dried ones.
>>>>>
>>>>> This is the season for fresh. Stew them in butter with ramps (wild
>>>>
>>>> I must be waiting another month, or so, alas.
>>>
>>> Well. The beginning of the season.
>>
>> I'm eager, too.
>>
>>>
>>>>> onions) or baby leeks. Green onion greens will do in a pinch. A
>>>>> healthy pinch of herbs de Provence or thyme and a squoosh of lemon
>>>>> juice. Salt/pepper to taste.
>>>>
>>>> drools
>>>>
>>>> btw, salted butter, or no?
>>>
>>> Eh. No matter. I use whatever's around and adjust the salt later.
>>
>> Being salt-intolerant, I am habituated to unsalted . . . good to know I'm not
>> missing the show <s>
>
> I find the Mrs. Dash products quite acceptable for sodium-limited diets.
>
> Anyway, the cheeses are probably salty enough in that case.

Aye.

I once tried some Lebanese feta that was so salty it was totally un-etable.
--
ah
 
ah wrote:
> Brian Mailman wrote:
ah wrote:

>>>>> btw, salted butter, or no?
>>>>
>>>> Eh. No matter. I use whatever's around and adjust the salt
>>>> later.
>>>
>>> Being salt-intolerant, I am habituated to unsalted . . . good to
>>> know I'm not missing the show <s>
>>
>> Anyway, the cheeses are probably salty enough in that case.
>
> Aye.
>
> I once tried some Lebanese feta that was so salty it was totally
> un-etable.

The Danish knockoffs are less salty--also summat less tangy. Ya haveta
remember that cheese-making was a pre-refrigeration way of preserving
milk and the high salt content/brine was to prevent spoilage in a warm
climate.

B/
 
Brian Mailman wrote:
> ah wrote:
>> Brian Mailman wrote:
> ah wrote:
>
>>>>>> btw, salted butter, or no?
>>>>>
>>>>> Eh. No matter. I use whatever's around and adjust the salt
>>>>> later.
>>>>
>>>> Being salt-intolerant, I am habituated to unsalted . . . good to
>>>> know I'm not missing the show <s>
>>>
>>> Anyway, the cheeses are probably salty enough in that case.
>>
>> Aye.
>>
>> I once tried some Lebanese feta that was so salty it was totally
>> un-etable.
>
> The Danish knockoffs are less salty--also summat less tangy. Ya haveta
> remember that cheese-making was a pre-refrigeration way of preserving
> milk and the high salt content/brine was to prevent spoilage in a warm
> climate.

Ya, but that was freakin' pre-refridge!

"Bah-ha-ha". Sheep, I tell you.

Like stripping all the volatile (spoilable) parts from rice has carried-over
to modern times.

I demand a fatwa!
--
ah
 
On Sun, 30 Mar 2008 20:28:53 -0700, Brian Mailman wrote:

> pandora wrote:
>> On Sat, 22 Mar 2008 13:50:00 -0700, Brian Mailman wrote:
>>
>>> knoxy wrote:
>>>> Brian Mailman wrote:
>>>>
>>>>> dave hillstrom wrote:
>>>>> > On Thu, 20 Mar 2008 10:31:38 -0700, Brian Mailman
>>>>> ><bmailman@sfo.invalid> wrote:
>>>>> >
>>>>> > > Aratzio wrote:
>>>>> >>>On Thu, 20 Mar 2008 03:17:33 -0400, in
>>>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom <DaVe@MeOw.OrG>
>>>>> bloviated:
>>>>> > > >
>>>>> >>>>On Wed, 19 Mar 2008 22:20:53 -0700, Brian Mailman
>>>>> <bmailman@sfo.invalid> wrote:
>>>>> > > > >
>>>>> > > > > > dave hillstrom wrote:
>>>>> > > > > > > http://en.wikipedia.org/wiki/Diner_lingo
>>>>> > > > > >
>>>>> > > > > > hmmmph.
>>>>> > > > > >
>>>>> > > > > > "Adam and Eve on a raft" is 2 eggs over easy with sausage.
>>>>> > > > > > Adam and Eve on a raft, wreck 'em" is 2 eggs scrambled with
>>>>> > > > > > sausage. What they describe is "Adam and Eve floating" and
>>>>> > > > > > toast is taken for granted with all breakfasts; there's no
>>>>> > > > > > need specify.
>>>>> > > > >
>>>>> > > > > you need a vacation.
>>>>> > > >
>>>>> > > > If it is food or hash slinging, Brian is da man .
>>>>> > >
>>>>> > > :)
>>>>> > >
>>>>> > > In the late '70s I spent a couple years on the line on the
>>>>> > > graveyard shift in a 24-hour-coffeeshop. Then again, that
>>>>> > > particular place it didn't matter. It was always 2:30am in
>>>>> > > there, on the 20th day of night.
>>>>> >
>>>>> > sounds like the start of a beautiful sam whatsisname mystery story.
>>>>>
>>>>> There were people coming in there and talking to the flowers on the
>>>>> counter.
>>>>>
>>>>> And there were no flowers on the counter.
>>>>>
>>>>> It wasn't just the customers.
>>>>>
>>>>> I remember a fellow I was working with crashing on a speed
>>>>> psychosis.... he overturned a large stockpot of hard-boiling eggs,
>>>>> probably about 20 dozen or so, and stomped all over them screaming
>>>>> "HATCH NOW, YOU LITTLE DINOSAURS!!!"
>>>>>
>>>> Did they? Come on, don't leave me hanging! I want to know if there
>>>> were little baby dinosaurs.
>>>
>>> I think he'd just seen Alien for the first time before starting the
>>> shift.
>>
>> I saw Alien for the first time just before my 2nd C-section. It freaked
>> me out totally.
>
> I can imagine.
>
>>> The kitchen manager was kinda pissed; docked Bobby's
>> paycheck the cost
>>> of the eggs and made him work day shift for a month.
>>
>> I HATE day shift!
>
> You get the point. The waiters had much better drugs on graveyard.

Aye. That they did! Although my experience was with the distribution
crew at a newspaper.


> B/
 
On Mon, 31 Mar 2008 00:04:02 -0400, dave hillstrom wrote:

> On Sun, 30 Mar 2008 20:26:59 -0700, Brian Mailman <bmailman@sfo.invalid>
> wrote:
>
>>dave hillstrom wrote:
>>> On Sun, 30 Mar 2008 09:14:01 -0700, Brian Mailman
>>> <bmailman@sfo.invalid> wrote:
>>>
>>>>ah wrote:
>>>>> Tim Weaver wrote:
>>>>>> ah hugged my left nut and said:
>>>>>>
>>>>>>> Tim Weaver wrote:
>>>>>>>> hugged my left nut and wrote:
>>>>>>>>
>>>>>>>>
>>>>>>>>> "dave hillstrom" <DaVe@MeOw.OrG> wrote in message
>>>>>>>>> news:f39ru3183o6mffutfgluqgdnqa0kam7c8c@4ax.com...
>>>>>>>>>> On Fri, 28 Mar 2008 10:27:23 -0700, Brian Mailman
>>>>>>>>>> <bmailman@sfo.invalid> wrote:
>>>>>>>>>>
>>>>>>>>>> >dave hillstrom wrote:
>>>>>>>>>> >> On Thu, 27 Mar 2008 22:08:21 -0800, <pscissons@sbcglobal.net>
>>>>>>>>>> >> wrote:
>>>>>>>>>> >>
>>>>>>>>>> >>
>>>>>>>>>> >>>"Aratzio" <a6ahlyv02@sneakemail.com> wrote in message
>>>>>>>>>> >>>news:96inu3l1os98ihkv4097m6pss297k7crhl@4ax.com...
>>>>>>>>>> >>>> On Thu, 27 Mar 2008 02:41:27 -0400, in
>>>>>>>>>> >>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom
>>>>>>>>>> >>>> <DaVe@MeOw.OrG> bloviated:
>>>>>>>>>> >>>>
>>>>>>>>>> >>>> >On Wed, 26 Mar 2008 23:02:06 -0800,
>>>>>>>>>> >>>> ><pscissons@sbcglobal.net> wrote:
>>>>>>>>>> >>>> >
>>>>>>>>>> >>>> >
>>>>>>>>>> >>>> >>"dave hillstrom" <DaVe@MeOw.OrG> wrote in message
>>>>>>>>>> >>>> >>news:tf1ku3180a2lc3715frsnsa9tdnfsd626p@4ax.com...
>>>>>>>>>> >>>> >>> On Thu, 20 Mar 2008 13:59:37 GMT, Aratzio
>>>>>>>>>> >>>> >>> <a6ahlyv02@sneakemail.com> wrote:
>>>>>>>>>> >>>> >>>
>>>>>>>>>> >>>> >>> >On Thu, 20 Mar 2008 03:17:33 -0400, in
>>>>>>>>>> >>>> >>> >alt.alien.vampire.flonk.flonk.flonk, dave hillstrom
>>>>>>>>>> >>>> >>> ><DaVe@MeOw.OrG> bloviated:
>>>>>>>>>> >>>> >>> >
>>>>>>>>>> >>>> >>> >>On Wed, 19 Mar 2008 22:20:53 -0700, Brian Mailman
>>>>>>>>>> >>>> >>> >><bmailman@sfo.invalid> wrote:
>>>>>>>>>> >>>> >>> >>
>>>>>>>>>> >>>> >>> >>>dave hillstrom wrote:
>>>>>>>>>> >>>> >>> >>>> http://en.wikipedia.org/wiki/Diner_lingo
>>>>>>>>>> >>>> >>> >>>
>>>>>>>>>> >>>> >>> >>>hmmmph.
>>>>>>>>>> >>>> >>> >>>
>>>>>>>>>> >>>> >>> >>>"Adam and Eve on a raft" is 2 eggs over easy with
>>>>>>>>>> >>>> >>> >>>sausage. Adam and Eve on a raft, wreck 'em" is 2
>>>>>>>>>> >>>> >>> >>>eggs scrambled with sausage. What they describe is
>>>>>>>>>> >>>> >>> >>>"Adam and Eve floating" and toast is taken for
>>>>>>>>>> >>>> >>> >>>granted with all breakfasts; there's no need
>>>>>>>>>> >>>> >>> >>>specify.
>>>>>>>>>> >>>> >>> >>
>>>>>>>>>> >>>> >>> >>you need a vacation.
>>>>>>>>>> >>>> >>> >
>>>>>>>>>> >>>> >>> >If it is food or hash slinging, Brian is da man .
>>>>>>>>>> >>>> >>>
>>>>>>>>>> >>>> >>> lets hire him to be our cook when we buy the abandoned
>>>>>>>>>> >>>> >>> missile silo next to the trout stream.
>>>>>>>>>> >>>> >>
>>>>>>>>>> >>>> >>First we need to know his position on (gag) eggplant.
>>>>>>>>>> >>>> >>
>>>>>>>>>> >>>> >>Smee, of the hiring committee
>>>>>>>>>> >>>> >
>>>>>>>>>> >>>> >hey, eggplant is a-ok with the really hot thai curries.
>>>>>>>>>> >>>> >yum!
>>>>>>>>>> >>>>
>>>>>>>>>> >>>> and that stir-fry prik thingy with pork.
>>>>>>>>>> >>>
>>>>>>>>>> >>>I can't BELIEVE you guys would actually put that vile
>>>>>>>>>> >>>eggplant in your mouths, chew and swallow it, and pretend you
>>>>>>>>>> >>>like the taste! No matter what you do to it, it STILL tastes
>>>>>>>>>> >>>like eggplant.
>>>>>>>>>> >>>
>>>>>>>>>> >>>Now okra, on the other hand, can be quite scrumptious.
>>>>>>>>>> >>
>>>>>>>>>> >> eggplant is the same as what its been cooked in.
>>>>>>>>>> >
>>>>>>>>>> >"I like how she cooks her eggplant
>>>>>>>>>> >In a thousand different ways...
>>>>>>>>>> >I like how she cooks her eggplant
>>>>>>>>>> >Sometimes she uses may-o-naise." --Michael Franks, "Jazzmen
>>>>>>>>>> >Tea"
>>>>>>>>>>
>>>>>>>>>> so, what would they call a prime rib cooked medium rareish with
>>>>>>>>>> melted garlic butter on the side to dip it in?
>>>>>>>>>
>>>>>>>>> A cholesterol orgy.
>>>>>>>>
>>>>>>>> You make that sound so naughty.
>>>>>>>
>>>>>>> It's the garlic butter that strains my morals.
>>>>>>
>>>>>> Diluted and seperated morals are for pussies.
>>>>>
>>>>> I can't stand the dried ones.
>>>>
>>>>This is the season for fresh. Stew them in butter with ramps (wild
>>>>onions) or baby leeks. Green onion greens will do in a pinch. A
>>>>healthy pinch of herbs de Provence or thyme and a squoosh of lemon
>>>>juice. Salt/pepper to taste.
>>>>
>>>>Then take a 9x13 baking dish, and line with puff pastry. Fill with a
>>>>mixture of half-emmental and half-gruyere cheeses. Top with 'shroom
>>>>stew. Bake at 425 until pastry has browned, about 25 minutes or so.
>>>
>>> FOOD TEASE!!!!!
>>>
>>> <pokes with pointy stick>
>>
>>Eh?
>
> do you know what the probability of emmental and gruyere is within 75
> miles from me?

And here I thought I lived in the boonies.
 

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