Guest Brian Mailman Posted April 7, 2008 Posted April 7, 2008 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/ Quote
Guest dave hillstrom Posted April 8, 2008 Posted April 8, 2008 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.> Quote
Guest dave hillstrom Posted April 8, 2008 Posted April 8, 2008 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.> Quote
Guest dave hillstrom Posted April 8, 2008 Posted April 8, 2008 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.> Quote
Guest CL Posted April 9, 2008 Posted April 9, 2008 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 Quote
Guest dave hillstrom Posted April 9, 2008 Posted April 9, 2008 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.> Quote
Guest ah Posted April 10, 2008 Posted April 10, 2008 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 Quote
Guest ah Posted April 10, 2008 Posted April 10, 2008 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 Quote
Guest ah Posted April 10, 2008 Posted April 10, 2008 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 Quote
Guest Brian Mailman Posted April 11, 2008 Posted April 11, 2008 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/ Quote
Guest dave hillstrom Posted April 11, 2008 Posted April 11, 2008 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.> Quote
Guest dave hillstrom Posted April 11, 2008 Posted April 11, 2008 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.> Quote
Guest dave hillstrom Posted April 11, 2008 Posted April 11, 2008 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.> Quote
Guest The 2-Belo Posted April 11, 2008 Posted April 11, 2008 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 Quote
Guest dave hillstrom Posted April 11, 2008 Posted April 11, 2008 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.> Quote
Guest mixed nuts Posted April 11, 2008 Posted April 11, 2008 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. -- nuts Quote
Guest Aratzio Posted April 11, 2008 Posted April 11, 2008 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. Quote
Guest dave hillstrom Posted April 11, 2008 Posted April 11, 2008 On Fri, 11 Apr 2008 09:57:40 -0400, mixed nuts <melopsitticus@undulatus.budgie> wrote: >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. wouldnt that take a really long time? -- dave hillstrom mhm15x4 zrbj <This space for rent.> Quote
Guest mixed nuts Posted April 11, 2008 Posted April 11, 2008 dave hillstrom wrote: > On Fri, 11 Apr 2008 09:57:40 -0400, mixed nuts > <melopsitticus@undulatus.budgie> wrote: > >>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. > > wouldnt that take a really long time? > I think miracles go pretty quick. Like magic. Puff of smoke and stuff. -- nuts Quote
Guest Brian Mailman Posted April 11, 2008 Posted April 11, 2008 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). Besides, if people didn't spend more than they needed to on something, they wouldn't know it was "high-end." B/ Quote
Guest ah Posted April 12, 2008 Posted April 12, 2008 Brian Mailman 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." Wot daev said! -- ah Quote
Guest ah Posted April 12, 2008 Posted April 12, 2008 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? > > Besides, if people didn't spend more than they needed to on something, > they wouldn't know it was "high-end." I bought a BMW because I couldn't spell "Jagwar". -- ah Quote
Guest ah Posted April 12, 2008 Posted April 12, 2008 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? -- ah Quote
Guest ah Posted April 12, 2008 Posted April 12, 2008 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. -- ah Quote
Guest dave hillstrom Posted April 12, 2008 Posted April 12, 2008 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. -- dave hillstrom mhm15x4 zrbj <This space for rent.> Quote
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.