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[ah]

dave hillstrom wrote:
> On Sat, 12 Apr 2008 06:49:13 -0400, ah <splifingate@gmail.com> wrote:
>
>>Aratzio wrote:
>>> On Fri, 11 Apr 2008 09:57:40 -0400, in
>>> alt.alien.vampire.flonk.flonk.flonk, mixed nuts
>>> <melopsitticus@undulatus.budgie> bloviated:
>>>
>>>>dave hillstrom wrote:
>>>>> 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>
>>>>>
>>>>You should try bathing in a tub full of honey.
>>>
>>> Then make mead.
>>
>>That's some gruesome stuff.
>
> i bet i could make it palatable.

Typical.
--
ah

 

[ah]

dave hillstrom wrote:
> On Sat, 12 Apr 2008 06:48:33 -0400, ah <splifingate@gmail.com> wrote:
>
>>dave hillstrom wrote:
>>> 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>
>>>
>>
>>Thanks.
>>
>>Do you thing they go better with the blue, or red?
>
> blue. definitely. you wouldnt want to overdo it or anything.

I like my power colour.
--
a 'huzzah!' h

 

[Brian Mailman]

ah wrote:
> Brian Mailman wrote:
>> ah wrote:
>>> Brian Mailman wrote:
>>>> dave hillstrom wrote:
>>>>> 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?
>>>>
>>>> Because Emmental itself is one of those "name" things (like Cognac has
>>>> to come from Cognac, and Roquefort has to come from Roquefort).
>>>
>>> Like Milwaukee's Best has to come from Milwaukee?
>>
>> Yep, if all the beer-growing areas in Wisconsin agreed to that.
>
> 'Ave you ever seen some beer being born?

Oh look--it's a Heineken crowning....

 

[ah]

Brian Mailman wrote:
> ah wrote:
>> Brian Mailman wrote:
>>> ah wrote:
>>>> Brian Mailman wrote:
>>>>> dave hillstrom wrote:
>>>>>> 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?
>>>>>
>>>>> Because Emmental itself is one of those "name" things (like Cognac has
>>>>> to come from Cognac, and Roquefort has to come from Roquefort).
>>>>
>>>> Like Milwaukee's Best has to come from Milwaukee?
>>>
>>> Yep, if all the beer-growing areas in Wisconsin agreed to that.
>>
>> 'Ave you ever seen some beer being born?
>
> Oh look--it's a Heineken crowning....

Filth!
--
ah