no possible subject line could properly introduce this page

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.
 
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?

:)
 
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.
 
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.
 
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.
 
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/
 
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/
 
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.>
 
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.>
 
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.>
 
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
 
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.>
 
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
 
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
 
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
 
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/
 
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.>
 
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.>
 

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