no possible subject line could properly introduce this page

[pandora]

On Mon, 31 Mar 2008 00:51:09 -0400, 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>

Well, that was clear, wasn't it?

 

[pandora]

On Mon, 31 Mar 2008 00:52:36 -0400, dave hillstrom wrote:

> On Sun, 30 Mar 2008 18:54:12 -0700, pandora <pandora@peak.org> wrote:
>
>>On Thu, 20 Mar 2008 19:56:14 -0700, 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.
>>
>>I concur.
>
> salmon or grouper or a strong crabmeat!!! MMMMMMMMMMMMMMMMMMMMMMM

I particularly like scallops and shrimp in thai sauce myself.

 

[pandora]

On Mon, 31 Mar 2008 01:09:32 -0400, 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>

I consider myself "rich" but not ostentatiously so. Of course, since my
house appreciated in value 3 times in 6 years, I guess some would consider
me ostentatiously rich. I just figure I made my move at the right time
and just liked the house and its location.

 

[pandora]

On Tue, 01 Apr 2008 10:35:02 -0400, 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.

Indeed.

 

[pandora]

On Wed, 02 Apr 2008 10:49:45 -0700, Brian Mailman wrote:

> 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.

Indeed.
The only time I ever was able to get Prime beef was at a butcher in Hay
Market Square in Boston. It was 69 cents a pound then. That was over 40
years ago of course. Sigh....

> 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/

 

[Brian Mailman]

pandora wrote:
> 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:

>>>> FOOD TEASE!!!!!
>>>>
>>>> <pokes with pointy stick>
>>>
>>>Eh?
>>
>> do you know what the probability of emmental and gruyere is within 75
>> miles from me?

emmental, aka "swiss."

B/

 

[dave hillstrom]

On Sun, 06 Apr 2008 19:13:58 -0700, pandora <pandora@peak.org> wrote:

>On Mon, 31 Mar 2008 00:51:09 -0400, 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>
>
>Well, that was clear, wasn't it?
>
>

just like draggin a cow, mooing, through the garden with some swiss
blonde on it.

--
dave hillstrom mhm15x4 zrbj

<This space for rent.>

 

[dave hillstrom]

On Sun, 06 Apr 2008 19:29:45 -0700, pandora <pandora@peak.org> wrote:

>On Wed, 02 Apr 2008 10:49:45 -0700, Brian Mailman wrote:
>
>> 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.
>
>Indeed.
>The only time I ever was able to get Prime beef was at a butcher in Hay
>Market Square in Boston. It was 69 cents a pound then. That was over 40
>years ago of course. Sigh....
>
>> 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/

gowcho!!!

--
dave hillstrom mhm15x4 zrbj

<This space for rent.>

 

[dave hillstrom]

On Sun, 06 Apr 2008 08:43:03 -0400, ah <splifingate@gmail.com> wrote:

>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!

sorry. youre no where ~near~ holy enough for that.

--
dave hillstrom mhm15x4 zrbj

<This space for rent.>

 

[CL]

dave hillstrom wrote:
> On Sun, 06 Apr 2008 08:43:03 -0400, ah <splifingate@gmail.com> wrote:
>
>> 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!
>
> sorry. youre no where ~near~ holy enough for that.

Okay, ah's socks (not /those/ socks; his /other/ socks) call a fatwa.
Happy now?

--
CL

 

[dave hillstrom]

On Wed, 09 Apr 2008 09:43:53 +0900, CL <flothru@yahoo.com> wrote:

>dave hillstrom wrote:
>> On Sun, 06 Apr 2008 08:43:03 -0400, ah <splifingate@gmail.com> wrote:
>>
>>> 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!
>>
>> sorry. youre no where ~near~ holy enough for that.
>
>Okay, ah's socks (not /those/ socks; his /other/ socks) call a fatwa.
>Happy now?

still with the holy thing...

--
dave hillstrom mhm15x4 zrbj

<This space for rent.>

 

[ah]

Brian Mailman wrote:
> pandora wrote:
>> 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:
>
>>>>> FOOD TEASE!!!!!
>>>>>
>>>>> <pokes with pointy stick>
>>>>
>>>>Eh?
>>>
>>> do you know what the probability of emmental and gruyere is within 75
>>> miles from me?
>
> emmental, aka "swiss."

emmental is drier, though, isn't it?
--
ah

 

[ah]

dave hillstrom wrote:
> On Wed, 09 Apr 2008 09:43:53 +0900, CL <flothru@yahoo.com> wrote:
>
>>dave hillstrom wrote:
>>> On Sun, 06 Apr 2008 08:43:03 -0400, ah <splifingate@gmail.com> wrote:
>>>
>>>> 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!
>>>
>>> sorry. youre no where ~near~ holy enough for that.
>>
>>Okay, ah's socks (not /those/ socks; his /other/ socks) call a fatwa.
>>Happy now?
>
> still with the holy thing...

I have bathed in holy water.
--
ah

 

[ah]

dave hillstrom wrote:
> On Sun, 06 Apr 2008 19:13:58 -0700, pandora <pandora@peak.org> wrote:
>
>>On Mon, 31 Mar 2008 00:51:09 -0400, 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>
>>
>>Well, that was clear, wasn't it?
>>
>>
>
> just like draggin a cow, mooing, through the garden with some swiss
> blonde on it.
>

ITYM, "emmental blonde".

HTH
--
ah

 

[Brian Mailman]

ah wrote:
> Brian Mailman wrote:
>> pandora wrote:
>>> 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:
>>
>>>>>> FOOD TEASE!!!!!
>>>>>>
>>>>>> <pokes with pointy stick>
>>>>>
>>>>>Eh?
>>>>
>>>> do you know what the probability of emmental and gruyere is within 75
>>>> miles from me?
>>
>> emmental, aka "swiss."
>
> emmental is drier, though, isn't it?

Not necessarily. Gruyere is dryer for sure. I imagine it would depend
on what dairy made it.

But what "we" call "swiss cheese" is "emmental."

B/

 

[dave hillstrom]

On Thu, 10 Apr 2008 19:18:29 -0400, ah <splifingate@gmail.com> wrote:

>Brian Mailman wrote:
>> pandora wrote:
>>> 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:
>>
>>>>>> FOOD TEASE!!!!!
>>>>>>
>>>>>> <pokes with pointy stick>
>>>>>
>>>>>Eh?
>>>>
>>>> do you know what the probability of emmental and gruyere is within 75
>>>> miles from me?
>>
>> emmental, aka "swiss."
>
>emmental is drier, though, isn't it?

quite a bit drier. and a whole lot more expensive. works well in
fondue, though.

--
dave hillstrom mhm15x4 zrbj

<This space for rent.>

 

[dave hillstrom]

On Thu, 10 Apr 2008 19:19:53 -0400, ah <splifingate@gmail.com> wrote:

>dave hillstrom wrote:
>> On Wed, 09 Apr 2008 09:43:53 +0900, CL <flothru@yahoo.com> wrote:
>>
>>>dave hillstrom wrote:
>>>> On Sun, 06 Apr 2008 08:43:03 -0400, ah <splifingate@gmail.com> wrote:
>>>>
>>>>> 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!
>>>>
>>>> sorry. youre no where ~near~ holy enough for that.
>>>
>>>Okay, ah's socks (not /those/ socks; his /other/ socks) call a fatwa.
>>>Happy now?
>>
>> still with the holy thing...
>
>I have bathed in holy water.

nice burns you have there. <giggle>

--
dave hillstrom mhm15x4 zrbj

<This space for rent.>

 

[dave hillstrom]

On Thu, 10 Apr 2008 20:48:44 -0700, Brian Mailman
<bmailman@sfo.invalid> wrote:

>ah wrote:
>> Brian Mailman wrote:
>>> pandora wrote:
>>>> 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:
>>>
>>>>>>> FOOD TEASE!!!!!
>>>>>>>
>>>>>>> <pokes with pointy stick>
>>>>>>
>>>>>>Eh?
>>>>>
>>>>> do you know what the probability of emmental and gruyere is within 75
>>>>> miles from me?
>>>
>>> emmental, aka "swiss."
>>
>> emmental is drier, though, isn't it?
>
>Not necessarily. Gruyere is dryer for sure. I imagine it would depend
>on what dairy made it.
>
>But what "we" call "swiss cheese" is "emmental."

then why do the high end grocery stores carry BOTH, hmmm? well mister
smarty pants?

--
dave hillstrom mhm15x4 zrbj

<This space for rent.>

 

[The 2-Belo]

Oh my god... This flash from Usenet: We have an unconfirmed report this morning
that another dave hillstrom has crashed into the other tower of alt.flame...
We're under attack:

>On Thu, 10 Apr 2008 19:19:53 -0400, ah <splifingate@gmail.com> wrote:
>
>>dave hillstrom wrote:
>>> On Wed, 09 Apr 2008 09:43:53 +0900, CL <flothru@yahoo.com> wrote:
>>>
>>>>dave hillstrom wrote:
>>>>> On Sun, 06 Apr 2008 08:43:03 -0400, ah <splifingate@gmail.com> wrote:
>>>>>
>>>>>> 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!
>>>>>
>>>>> sorry. youre no where ~near~ holy enough for that.
>>>>
>>>>Okay, ah's socks (not /those/ socks; his /other/ socks) call a fatwa.
>>>>Happy now?
>>>
>>> still with the holy thing...
>>
>>I have bathed in holy water.
>
>nice burns you have there. <giggle>

Did it turn into wine? And did you hang out by the state line drinkin' it down?
Whoooa-oo-oooh?


--
The 2-Belo [the2beloATmsdDOTbiglobeDOTneDOTjp]
Emperor, Meow (Retired, on generous military pension)
afk-mn WebCenter: http://www.godhatesjanks.org/webcenter/
auk: Hammer of Thor by Special Decree 1999
(Upgraded to Diamond in 2005)
aavf3: mhm21x20

"Pearl Harbor didn't work out, so we got you with tape
decks."
-- Joseph Yoshinobu Takagi
born, Kyoto, 1937
family emigrated to San Pedro, California, 1939
interned at Manzanar, 1942 to '43
scholarship student, University of California, 1955
law degree, Stanford, 1962
MBA, Harvard, 1970
president, Nakatomi Trading
vice chairman, Nakatomi Investment Group
and father
of five

 

[dave hillstrom]

On Fri, 11 Apr 2008 19:50:13 +0900, The 2-Belo
<the2belo@msd.bigREMOVETHISlobe.ne.jp> wrote:

>Oh my god... This flash from Usenet: We have an unconfirmed report this morning
>that another dave hillstrom has crashed into the other tower of alt.flame...
>We're under attack:
>
>>On Thu, 10 Apr 2008 19:19:53 -0400, ah <splifingate@gmail.com> wrote:
>>
>>>dave hillstrom wrote:
>>>> On Wed, 09 Apr 2008 09:43:53 +0900, CL <flothru@yahoo.com> wrote:
>>>>
>>>>>dave hillstrom wrote:
>>>>>> On Sun, 06 Apr 2008 08:43:03 -0400, ah <splifingate@gmail.com> wrote:
>>>>>>
>>>>>>> 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!
>>>>>>
>>>>>> sorry. youre no where ~near~ holy enough for that.
>>>>>
>>>>>Okay, ah's socks (not /those/ socks; his /other/ socks) call a fatwa.
>>>>>Happy now?
>>>>
>>>> still with the holy thing...
>>>
>>>I have bathed in holy water.
>>
>>nice burns you have there. <giggle>
>
>Did it turn into wine? And did you hang out by the state line drinkin' it down?
>Whoooa-oo-oooh?

<pushes the 2-Belo into the pit>

--
dave hillstrom mhm15x4 zrbj

<This space for rent.>