Guest Brian Mailman Posted April 2, 2008 Posted April 2, 2008 ah wrote: > dave hillstrom wrote: >> On Sat, 29 Mar 2008 10:23:02 -0700, Brian Mailman >> <bmailman@sfo.invalid> wrote: >> >>>dave hillstrom wrote: >>>> On Fri, 28 Mar 2008 10:27:23 -0700, Brian Mailman >>>> <bmailman@sfo.invalid> wrote: >>>> >>>>>dave hillstrom wrote: >>> >>>>>> eggplant is the same as what its been cooked in. >>>>> >>>>>"I like how she cooks her eggplant >>>>>In a thousand different ways... >>>>>I like how she cooks her eggplant >>>>>Sometimes she uses may-o-naise." >>>>> --Michael Franks, "Jazzmen Tea" >>>> >>>> so, what would they call a prime rib cooked medium rareish with melted >>>> garlic butter on the side to dip it in? >>> >>>I'm not falling for one that easy. >>> >>>Misplaced, of course. A vert pres topping is for grilled or broiled >>>meats, not roasted. >>> >>>Prime Rib (more properly called "standing rib" for home use, since Prime >>>is only sold for commercial use) gets "jus." >> >> and how does one actually get hold of a real prime cut, hmmmm? can >> one be ordered through ones grocer? would a butcher be a better bet? Due to the switchover of Supernews to Giganews I didn't see this. Prime (and most Choice for that matter) is only available commercially--that is, to restaurants. Most groceries carry Standard. You might be able to order Choice through a butcher. It's all done by eye anyway; there's no definitive standard for when Prime shades into Choice (or vice-versa). And there's only a couple degrees difference in the marbling anyway. Especially if it's been dry-hanged; I don't believe anyone outside the industry could discern the difference. It's kinda like "filet mignon." There's actually only 4 per cow (two on each tenderloin). The rest of the tenderloin steaks should more properly be called "tournedos" but in practice most restaurants sell those as filet (and the trimmings are cut up and sold as "filet stroganoff" and nobody's particularly outraged. Except the cow. B/ Quote
Guest dave hillstrom Posted April 2, 2008 Posted April 2, 2008 On Tue, 01 Apr 2008 12:06:42 -0700, Brian Mailman <bmailman@sfo.invalid> wrote: >ah wrote: >> dave hillstrom wrote: >>> On Sat, 29 Mar 2008 10:23:02 -0700, Brian Mailman >>> <bmailman@sfo.invalid> wrote: >>> >>>>dave hillstrom wrote: >>>>> On Fri, 28 Mar 2008 10:27:23 -0700, Brian Mailman >>>>> <bmailman@sfo.invalid> wrote: >>>>> >>>>>>dave hillstrom wrote: >>>> >>>>>>> eggplant is the same as what its been cooked in. >>>>>> >>>>>>"I like how she cooks her eggplant >>>>>>In a thousand different ways... >>>>>>I like how she cooks her eggplant >>>>>>Sometimes she uses may-o-naise." >>>>>> --Michael Franks, "Jazzmen Tea" >>>>> >>>>> so, what would they call a prime rib cooked medium rareish with melted >>>>> garlic butter on the side to dip it in? >>>> >>>>I'm not falling for one that easy. >>>> >>>>Misplaced, of course. A vert pres topping is for grilled or broiled >>>>meats, not roasted. >>>> >>>>Prime Rib (more properly called "standing rib" for home use, since Prime >>>>is only sold for commercial use) gets "jus." >>> >>> and how does one actually get hold of a real prime cut, hmmmm? can >>> one be ordered through ones grocer? would a butcher be a better bet? > >Due to the switchover of Supernews to Giganews I didn't see this. > >Prime (and most Choice for that matter) is only available >commercially--that is, to restaurants. Most groceries carry Standard. >You might be able to order Choice through a butcher. > >It's all done by eye anyway; there's no definitive standard for when >Prime shades into Choice (or vice-versa). And there's only a couple >degrees difference in the marbling anyway. Especially if it's been >dry-hanged; I don't believe anyone outside the industry could discern >the difference. > >It's kinda like "filet mignon." There's actually only 4 per cow (two on >each tenderloin). The rest of the tenderloin steaks should more >properly be called "tournedos" but in practice most restaurants sell >those as filet (and the trimmings are cut up and sold as "filet >stroganoff" and nobody's particularly outraged. Except the cow. im guessing its not possible to get a proper porterhouse as a civilian, is it. -- dave hillstrom mhm15x4 zrbj <This space for rent.> Quote
Guest dave hillstrom Posted April 2, 2008 Posted April 2, 2008 On Tue, 01 Apr 2008 12:06:42 -0700, Brian Mailman <bmailman@sfo.invalid> wrote: >ah wrote: >> dave hillstrom wrote: >>> On Sat, 29 Mar 2008 10:23:02 -0700, Brian Mailman >>> <bmailman@sfo.invalid> wrote: >>> >>>>dave hillstrom wrote: >>>>> On Fri, 28 Mar 2008 10:27:23 -0700, Brian Mailman >>>>> <bmailman@sfo.invalid> wrote: >>>>> >>>>>>dave hillstrom wrote: >>>> >>>>>>> eggplant is the same as what its been cooked in. >>>>>> >>>>>>"I like how she cooks her eggplant >>>>>>In a thousand different ways... >>>>>>I like how she cooks her eggplant >>>>>>Sometimes she uses may-o-naise." >>>>>> --Michael Franks, "Jazzmen Tea" >>>>> >>>>> so, what would they call a prime rib cooked medium rareish with melted >>>>> garlic butter on the side to dip it in? >>>> >>>>I'm not falling for one that easy. >>>> >>>>Misplaced, of course. A vert pres topping is for grilled or broiled >>>>meats, not roasted. >>>> >>>>Prime Rib (more properly called "standing rib" for home use, since Prime >>>>is only sold for commercial use) gets "jus." >>> >>> and how does one actually get hold of a real prime cut, hmmmm? can >>> one be ordered through ones grocer? would a butcher be a better bet? > >Due to the switchover of Supernews to Giganews I didn't see this. > >Prime (and most Choice for that matter) is only available >commercially--that is, to restaurants. Most groceries carry Standard. >You might be able to order Choice through a butcher. > >It's all done by eye anyway; there's no definitive standard for when >Prime shades into Choice (or vice-versa). And there's only a couple >degrees difference in the marbling anyway. Especially if it's been >dry-hanged; I don't believe anyone outside the industry could discern >the difference. > >It's kinda like "filet mignon." There's actually only 4 per cow (two on >each tenderloin). The rest of the tenderloin steaks should more >properly be called "tournedos" but in practice most restaurants sell >those as filet (and the trimmings are cut up and sold as "filet >stroganoff" and nobody's particularly outraged. Except the cow. im guessing its not possible to get a proper porterhouse as a civilian, is it. -- dave hillstrom mhm15x4 zrbj <This space for rent.> Quote
Guest pscissons@sbcglobal.net Posted April 2, 2008 Posted April 2, 2008 "ah" <splifingate@gmail.com> wrote in message news:47f1f538$0$47181$892e0abb@auth.newsreader.octanews.com... > dave hillstrom wrote: > > On Sun, 30 Mar 2008 05:47:16 -0400, ah <splifingate@gmail.com> wrote: > > > >>dave hillstrom wrote: > >>> On Sat, 29 Mar 2008 10:25:08 -0400, ah <splifingate@gmail.com> wrote: > >>> > >>>>Tim Weaver wrote: > >>>>> hugged my left nut and wrote: > >>>>> > >>>>>> > >>>>>> "dave hillstrom" <DaVe@MeOw.OrG> wrote in message > >>>>>> news:f39ru3183o6mffutfgluqgdnqa0kam7c8c@4ax.com... > >>>>>>> On Fri, 28 Mar 2008 10:27:23 -0700, Brian Mailman > >>>>>>> <bmailman@sfo.invalid> wrote: > >>>>>>> > >>>>>>> >dave hillstrom wrote: > >>>>>>> >> On Thu, 27 Mar 2008 22:08:21 -0800, <pscissons@sbcglobal.net> wrote: > >>>>>>> >> > >>>>>>> >>> > >>>>>>> >>>"Aratzio" <a6ahlyv02@sneakemail.com> wrote in message > >>>>>>> >>>news:96inu3l1os98ihkv4097m6pss297k7crhl@4ax.com... > >>>>>>> >>>> On Thu, 27 Mar 2008 02:41:27 -0400, in > >>>>>>> >>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom <DaVe@MeOw.OrG> > >>>>>>> >>>> bloviated: > >>>>>>> >>>> > >>>>>>> >>>> >On Wed, 26 Mar 2008 23:02:06 -0800, <pscissons@sbcglobal.net> > >>>>> wrote: > >>>>>>> >>>> > > >>>>>>> >>>> >> > >>>>>>> >>>> >>"dave hillstrom" <DaVe@MeOw.OrG> wrote in message > >>>>>>> >>>> >>news:tf1ku3180a2lc3715frsnsa9tdnfsd626p@4ax.com... > >>>>>>> >>>> >>> On Thu, 20 Mar 2008 13:59:37 GMT, Aratzio > >>>>>>> >>>> >>> <a6ahlyv02@sneakemail.com> wrote: > >>>>>>> >>>> >>> > >>>>>>> >>>> >>> >On Thu, 20 Mar 2008 03:17:33 -0400, in > >>>>>>> >>>> >>> >alt.alien.vampire.flonk.flonk.flonk, dave hillstrom > >>>>>>> >>>> >>> ><DaVe@MeOw.OrG> bloviated: > >>>>>>> >>>> >>> > > >>>>>>> >>>> >>> >>On Wed, 19 Mar 2008 22:20:53 -0700, Brian Mailman > >>>>>>> >>>> >>> >><bmailman@sfo.invalid> wrote: > >>>>>>> >>>> >>> >> > >>>>>>> >>>> >>> >>>dave hillstrom wrote: > >>>>>>> >>>> >>> >>>> http://en.wikipedia.org/wiki/Diner_lingo > >>>>>>> >>>> >>> >>> > >>>>>>> >>>> >>> >>>hmmmph. > >>>>>>> >>>> >>> >>> > >>>>>>> >>>> >>> >>>"Adam and Eve on a raft" is 2 eggs over easy with sausage. > >>>>>>> >>>> >>> >>>Adam and Eve on a raft, wreck 'em" is 2 eggs scrambled with > >>>>>>> >>>> >>> >>>sausage. What they describe is "Adam and Eve floating" and > >>>>>>> >>>> >>> >>>toast is taken for granted with all breakfasts; there's no > >>>>>>> >>>> >>> >>>need specify. > >>>>>>> >>>> >>> >> > >>>>>>> >>>> >>> >>you need a vacation. > >>>>>>> >>>> >>> > > >>>>>>> >>>> >>> >If it is food or hash slinging, Brian is da man . > >>>>>>> >>>> >>> > >>>>>>> >>>> >>> lets hire him to be our cook when we buy the abandoned missile > >>>>>>> >>>> >>> silo next to the trout stream. > >>>>>>> >>>> >> > >>>>>>> >>>> >>First we need to know his position on (gag) eggplant. > >>>>>>> >>>> >> > >>>>>>> >>>> >>Smee, of the hiring committee > >>>>>>> >>>> > > >>>>>>> >>>> >hey, eggplant is a-ok with the really hot thai curries. yum! > >>>>>>> >>>> > >>>>>>> >>>> and that stir-fry prik thingy with pork. > >>>>>>> >>> > >>>>>>> >>>I can't BELIEVE you guys would actually put that vile eggplant in your > >>>>>>> >>>mouths, chew and swallow it, and pretend you like the taste! No > >>>>> matter > >>>>>>> >>>what you do to it, it STILL tastes like eggplant. > >>>>>>> >>> > >>>>>>> >>>Now okra, on the other hand, can be quite scrumptious. > >>>>>>> >> > >>>>>>> >> eggplant is the same as what its been cooked in. > >>>>>>> > > >>>>>>> >"I like how she cooks her eggplant > >>>>>>> >In a thousand different ways... > >>>>>>> >I like how she cooks her eggplant > >>>>>>> >Sometimes she uses may-o-naise." --Michael Franks, "Jazzmen Tea" > >>>>>>> > >>>>>>> so, what would they call a prime rib cooked medium rareish with melted > >>>>>>> garlic butter on the side to dip it in? > >>>>>> > >>>>>> A cholesterol orgy. > >>>>> > >>>>> You make that sound so naughty. > >>>> > >>>>It's the garlic butter that strains my morals. > >>> > >>> its ~really~ good. > >> > >>Heathen! Apostate! > > > > like a slice of heaven. mmmmmmmmmmmmmmmmmmmmmm > > Ever et garlic on a PBJ? Please tell me you didn't actually do that yourself. Smee > -- > ah Quote
Guest pscissons@sbcglobal.net Posted April 2, 2008 Posted April 2, 2008 "ah" <splifingate@gmail.com> wrote in message news:47f1f538$0$47181$892e0abb@auth.newsreader.octanews.com... > dave hillstrom wrote: > > On Sun, 30 Mar 2008 05:47:16 -0400, ah <splifingate@gmail.com> wrote: > > > >>dave hillstrom wrote: > >>> On Sat, 29 Mar 2008 10:25:08 -0400, ah <splifingate@gmail.com> wrote: > >>> > >>>>Tim Weaver wrote: > >>>>> hugged my left nut and wrote: > >>>>> > >>>>>> > >>>>>> "dave hillstrom" <DaVe@MeOw.OrG> wrote in message > >>>>>> news:f39ru3183o6mffutfgluqgdnqa0kam7c8c@4ax.com... > >>>>>>> On Fri, 28 Mar 2008 10:27:23 -0700, Brian Mailman > >>>>>>> <bmailman@sfo.invalid> wrote: > >>>>>>> > >>>>>>> >dave hillstrom wrote: > >>>>>>> >> On Thu, 27 Mar 2008 22:08:21 -0800, <pscissons@sbcglobal.net> wrote: > >>>>>>> >> > >>>>>>> >>> > >>>>>>> >>>"Aratzio" <a6ahlyv02@sneakemail.com> wrote in message > >>>>>>> >>>news:96inu3l1os98ihkv4097m6pss297k7crhl@4ax.com... > >>>>>>> >>>> On Thu, 27 Mar 2008 02:41:27 -0400, in > >>>>>>> >>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom <DaVe@MeOw.OrG> > >>>>>>> >>>> bloviated: > >>>>>>> >>>> > >>>>>>> >>>> >On Wed, 26 Mar 2008 23:02:06 -0800, <pscissons@sbcglobal.net> > >>>>> wrote: > >>>>>>> >>>> > > >>>>>>> >>>> >> > >>>>>>> >>>> >>"dave hillstrom" <DaVe@MeOw.OrG> wrote in message > >>>>>>> >>>> >>news:tf1ku3180a2lc3715frsnsa9tdnfsd626p@4ax.com... > >>>>>>> >>>> >>> On Thu, 20 Mar 2008 13:59:37 GMT, Aratzio > >>>>>>> >>>> >>> <a6ahlyv02@sneakemail.com> wrote: > >>>>>>> >>>> >>> > >>>>>>> >>>> >>> >On Thu, 20 Mar 2008 03:17:33 -0400, in > >>>>>>> >>>> >>> >alt.alien.vampire.flonk.flonk.flonk, dave hillstrom > >>>>>>> >>>> >>> ><DaVe@MeOw.OrG> bloviated: > >>>>>>> >>>> >>> > > >>>>>>> >>>> >>> >>On Wed, 19 Mar 2008 22:20:53 -0700, Brian Mailman > >>>>>>> >>>> >>> >><bmailman@sfo.invalid> wrote: > >>>>>>> >>>> >>> >> > >>>>>>> >>>> >>> >>>dave hillstrom wrote: > >>>>>>> >>>> >>> >>>> http://en.wikipedia.org/wiki/Diner_lingo > >>>>>>> >>>> >>> >>> > >>>>>>> >>>> >>> >>>hmmmph. > >>>>>>> >>>> >>> >>> > >>>>>>> >>>> >>> >>>"Adam and Eve on a raft" is 2 eggs over easy with sausage. > >>>>>>> >>>> >>> >>>Adam and Eve on a raft, wreck 'em" is 2 eggs scrambled with > >>>>>>> >>>> >>> >>>sausage. What they describe is "Adam and Eve floating" and > >>>>>>> >>>> >>> >>>toast is taken for granted with all breakfasts; there's no > >>>>>>> >>>> >>> >>>need specify. > >>>>>>> >>>> >>> >> > >>>>>>> >>>> >>> >>you need a vacation. > >>>>>>> >>>> >>> > > >>>>>>> >>>> >>> >If it is food or hash slinging, Brian is da man . > >>>>>>> >>>> >>> > >>>>>>> >>>> >>> lets hire him to be our cook when we buy the abandoned missile > >>>>>>> >>>> >>> silo next to the trout stream. > >>>>>>> >>>> >> > >>>>>>> >>>> >>First we need to know his position on (gag) eggplant. > >>>>>>> >>>> >> > >>>>>>> >>>> >>Smee, of the hiring committee > >>>>>>> >>>> > > >>>>>>> >>>> >hey, eggplant is a-ok with the really hot thai curries. yum! > >>>>>>> >>>> > >>>>>>> >>>> and that stir-fry prik thingy with pork. > >>>>>>> >>> > >>>>>>> >>>I can't BELIEVE you guys would actually put that vile eggplant in your > >>>>>>> >>>mouths, chew and swallow it, and pretend you like the taste! No > >>>>> matter > >>>>>>> >>>what you do to it, it STILL tastes like eggplant. > >>>>>>> >>> > >>>>>>> >>>Now okra, on the other hand, can be quite scrumptious. > >>>>>>> >> > >>>>>>> >> eggplant is the same as what its been cooked in. > >>>>>>> > > >>>>>>> >"I like how she cooks her eggplant > >>>>>>> >In a thousand different ways... > >>>>>>> >I like how she cooks her eggplant > >>>>>>> >Sometimes she uses may-o-naise." --Michael Franks, "Jazzmen Tea" > >>>>>>> > >>>>>>> so, what would they call a prime rib cooked medium rareish with melted > >>>>>>> garlic butter on the side to dip it in? > >>>>>> > >>>>>> A cholesterol orgy. > >>>>> > >>>>> You make that sound so naughty. > >>>> > >>>>It's the garlic butter that strains my morals. > >>> > >>> its ~really~ good. > >> > >>Heathen! Apostate! > > > > like a slice of heaven. mmmmmmmmmmmmmmmmmmmmmm > > Ever et garlic on a PBJ? Please tell me you didn't actually do that yourself. Smee > -- > ah Quote
Guest pscissons@sbcglobal.net Posted April 2, 2008 Posted April 2, 2008 "dave hillstrom" <DaVe@MeOw.OrG> wrote in message news:uvh4v35shq2v6j2jujakgqt4hmnvka56hv@4ax.com... > On Tue, 01 Apr 2008 04:39:42 -0400, ah <splifingate@gmail.com> wrote: > > >dave hillstrom wrote: > >> On Sun, 30 Mar 2008 05:42:54 -0400, ah <splifingate@gmail.com> wrote: > >> > >>>dave hillstrom wrote: > >>>> On Sat, 29 Mar 2008 10:21:40 -0400, ah <splifingate@gmail.com> wrote: > >>>> > >>>>>dave hillstrom wrote: > >>>>>> On Wed, 26 Mar 2008 21:39:10 -0700, Brian Mailman > >>>>>> <bmailman@sfo.invalid> wrote: > >>>>>> > >>>>>>>dave hillstrom wrote: > >>>>>>>> On Wed, 26 Mar 2008 14:07:23 GMT, Aratzio <a6ahlyv02@sneakemail.com> > >>>>>>>> wrote: > >>>>>>>> > >>>>>>>>>On Wed, 26 Mar 2008 07:10:59 -0400, in > >>>>>>>>>alt.alien.vampire.flonk.flonk.flonk, ah <splifingate@gmail.com> > >>>>>>>>>bloviated: > >>>>>>>>> > >>>>>>>>>>Aratzio wrote: > >>>>>>>>>>> On Thu, 20 Mar 2008 20:01:11 -0400, in the land of > >>>>>>>>>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom <DaVe@MeOw.OrG> > >>>>>>>>>>> got double secret probation for writing: > >>>>>>>>>>> > >>>>>>>>>>>>On Thu, 20 Mar 2008 10:31:38 -0700, Brian Mailman > >>>>>>>>>>>><bmailman@sfo.invalid> wrote: > >>>>>>>>>>>> > >>>>>>>>>>>>>Aratzio wrote: > >>>>>>>>>>>>>> On Thu, 20 Mar 2008 03:17:33 -0400, in > >>>>>>>>>>>>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom <DaVe@MeOw.OrG> > >>>>>>>>>>>>>> bloviated: > >>>>>>>>>>>>>> > >>>>>>>>>>>>>>> On Wed, 19 Mar 2008 22:20:53 -0700, Brian Mailman > >>>>>>>>>>>>>>> <bmailman@sfo.invalid> wrote: > >>>>>>>>>>>>>>> > >>>>>>>>>>>>>>>> dave hillstrom wrote: > >>>>>>>>>>>>>>>>> http://en.wikipedia.org/wiki/Diner_lingo > >>>>>>>>>>>>>>>> > >>>>>>>>>>>>>>>> hmmmph. > >>>>>>>>>>>>>>>> > >>>>>>>>>>>>>>>> "Adam and Eve on a raft" is 2 eggs over easy with sausage. Adam > >>>>>>>>>>>>>>>> and Eve on a raft, wreck 'em" is 2 eggs scrambled with sausage. > >>>>>>>>>>>>>>>> What they describe is "Adam and Eve floating" and toast is taken > >>>>>>>>>>>>>>>> for granted with all breakfasts; there's no need specify. > >>>>>>>>>>>>>>> > >>>>>>>>>>>>>>> you need a vacation. > >>>>>>>>>>>>>> > >>>>>>>>>>>>>> If it is food or hash slinging, Brian is da man . > >>>>>>>>>>>>> > >>>>>>>>>>>>> > >>>>>>>>>>>>> > >>>>>>>>>>>>>In the late '70s I spent a couple years on the line on the graveyard > >>>>>>>>>>>>>shift in a 24-hour-coffeeshop. Then again, that particular place it > >>>>>>>>>>>>>didn't matter. It was always 2:30am in there, on the 20th day of night. > >>>>>>>>>>>> > >>>>>>>>>>>>sounds like the start of a beautiful sam whatsisname mystery story. > >>>>>>>>>>>> > >>>>>>>>>>>>and did you actually roll oysters in bacon? > >>>>>>>>>>> > >>>>>>>>>>> Scallops is better. > >>>>>>>>>> > >>>>>>>>>>How do you roll oysters in scallops? > >>>>>>>>> > >>>>>>>>>You roll oysters with scallops. Don't let that cool angelic shell fool > >>>>>>>>>you. Scollops is the bad boyz of shell fish. > >>>>>>>> > >>>>>>>> "scallops" are actually round cuts from sting ray wings. > >>>>>>> > >>>>>>>Or shark fins. > >>>>>> > >>>>>> other than that, i dont think ive ~ever~ seen a "scallop" while > >>>>>> snorkelling or scuba diving. > >>>>> > >>>>>They hide their bods in the sand. > >>>> > >>>> like the english? oh, wait, wrong end. > >>> > >>>The ostentatiously rich. > >> > >> i wish i was ostentatiously rich. <sigh> > > > >It's not all that it's cracked up to be. > > bullshit. It's miles ahead of being poor. Smee > > -- > dave hillstrom mhm15x4 zrbj > > <This space for rent.> Quote
Guest pscissons@sbcglobal.net Posted April 2, 2008 Posted April 2, 2008 "dave hillstrom" <DaVe@MeOw.OrG> wrote in message news:uvh4v35shq2v6j2jujakgqt4hmnvka56hv@4ax.com... > On Tue, 01 Apr 2008 04:39:42 -0400, ah <splifingate@gmail.com> wrote: > > >dave hillstrom wrote: > >> On Sun, 30 Mar 2008 05:42:54 -0400, ah <splifingate@gmail.com> wrote: > >> > >>>dave hillstrom wrote: > >>>> On Sat, 29 Mar 2008 10:21:40 -0400, ah <splifingate@gmail.com> wrote: > >>>> > >>>>>dave hillstrom wrote: > >>>>>> On Wed, 26 Mar 2008 21:39:10 -0700, Brian Mailman > >>>>>> <bmailman@sfo.invalid> wrote: > >>>>>> > >>>>>>>dave hillstrom wrote: > >>>>>>>> On Wed, 26 Mar 2008 14:07:23 GMT, Aratzio <a6ahlyv02@sneakemail.com> > >>>>>>>> wrote: > >>>>>>>> > >>>>>>>>>On Wed, 26 Mar 2008 07:10:59 -0400, in > >>>>>>>>>alt.alien.vampire.flonk.flonk.flonk, ah <splifingate@gmail.com> > >>>>>>>>>bloviated: > >>>>>>>>> > >>>>>>>>>>Aratzio wrote: > >>>>>>>>>>> On Thu, 20 Mar 2008 20:01:11 -0400, in the land of > >>>>>>>>>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom <DaVe@MeOw.OrG> > >>>>>>>>>>> got double secret probation for writing: > >>>>>>>>>>> > >>>>>>>>>>>>On Thu, 20 Mar 2008 10:31:38 -0700, Brian Mailman > >>>>>>>>>>>><bmailman@sfo.invalid> wrote: > >>>>>>>>>>>> > >>>>>>>>>>>>>Aratzio wrote: > >>>>>>>>>>>>>> On Thu, 20 Mar 2008 03:17:33 -0400, in > >>>>>>>>>>>>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom <DaVe@MeOw.OrG> > >>>>>>>>>>>>>> bloviated: > >>>>>>>>>>>>>> > >>>>>>>>>>>>>>> On Wed, 19 Mar 2008 22:20:53 -0700, Brian Mailman > >>>>>>>>>>>>>>> <bmailman@sfo.invalid> wrote: > >>>>>>>>>>>>>>> > >>>>>>>>>>>>>>>> dave hillstrom wrote: > >>>>>>>>>>>>>>>>> http://en.wikipedia.org/wiki/Diner_lingo > >>>>>>>>>>>>>>>> > >>>>>>>>>>>>>>>> hmmmph. > >>>>>>>>>>>>>>>> > >>>>>>>>>>>>>>>> "Adam and Eve on a raft" is 2 eggs over easy with sausage. Adam > >>>>>>>>>>>>>>>> and Eve on a raft, wreck 'em" is 2 eggs scrambled with sausage. > >>>>>>>>>>>>>>>> What they describe is "Adam and Eve floating" and toast is taken > >>>>>>>>>>>>>>>> for granted with all breakfasts; there's no need specify. > >>>>>>>>>>>>>>> > >>>>>>>>>>>>>>> you need a vacation. > >>>>>>>>>>>>>> > >>>>>>>>>>>>>> If it is food or hash slinging, Brian is da man . > >>>>>>>>>>>>> > >>>>>>>>>>>>> > >>>>>>>>>>>>> > >>>>>>>>>>>>>In the late '70s I spent a couple years on the line on the graveyard > >>>>>>>>>>>>>shift in a 24-hour-coffeeshop. Then again, that particular place it > >>>>>>>>>>>>>didn't matter. It was always 2:30am in there, on the 20th day of night. > >>>>>>>>>>>> > >>>>>>>>>>>>sounds like the start of a beautiful sam whatsisname mystery story. > >>>>>>>>>>>> > >>>>>>>>>>>>and did you actually roll oysters in bacon? > >>>>>>>>>>> > >>>>>>>>>>> Scallops is better. > >>>>>>>>>> > >>>>>>>>>>How do you roll oysters in scallops? > >>>>>>>>> > >>>>>>>>>You roll oysters with scallops. Don't let that cool angelic shell fool > >>>>>>>>>you. Scollops is the bad boyz of shell fish. > >>>>>>>> > >>>>>>>> "scallops" are actually round cuts from sting ray wings. > >>>>>>> > >>>>>>>Or shark fins. > >>>>>> > >>>>>> other than that, i dont think ive ~ever~ seen a "scallop" while > >>>>>> snorkelling or scuba diving. > >>>>> > >>>>>They hide their bods in the sand. > >>>> > >>>> like the english? oh, wait, wrong end. > >>> > >>>The ostentatiously rich. > >> > >> i wish i was ostentatiously rich. <sigh> > > > >It's not all that it's cracked up to be. > > bullshit. It's miles ahead of being poor. Smee > > -- > dave hillstrom mhm15x4 zrbj > > <This space for rent.> Quote
Guest Brian Mailman Posted April 3, 2008 Posted April 3, 2008 dave hillstrom wrote: > On Tue, 01 Apr 2008 12:06:42 -0700, Brian Mailman > <bmailman@sfo.invalid> wrote: > >>ah wrote: >>> dave hillstrom wrote: >>>> On Sat, 29 Mar 2008 10:23:02 -0700, Brian Mailman >>>> <bmailman@sfo.invalid> wrote: >>>> >>>>>dave hillstrom wrote: >>>>>> On Fri, 28 Mar 2008 10:27:23 -0700, Brian Mailman >>>>>> <bmailman@sfo.invalid> wrote: >>>>>> >>>>>>>dave hillstrom wrote: >>>>> >>>>>>>> eggplant is the same as what its been cooked in. >>>>>>> >>>>>>>"I like how she cooks her eggplant >>>>>>>In a thousand different ways... >>>>>>>I like how she cooks her eggplant >>>>>>>Sometimes she uses may-o-naise." >>>>>>> --Michael Franks, "Jazzmen Tea" >>>>>> >>>>>> so, what would they call a prime rib cooked medium rareish with melted >>>>>> garlic butter on the side to dip it in? >>>>> >>>>>I'm not falling for one that easy. >>>>> >>>>>Misplaced, of course. A vert pres topping is for grilled or broiled >>>>>meats, not roasted. >>>>> >>>>>Prime Rib (more properly called "standing rib" for home use, since Prime >>>>>is only sold for commercial use) gets "jus." >>>> >>>> and how does one actually get hold of a real prime cut, hmmmm? can >>>> one be ordered through ones grocer? would a butcher be a better bet? >> >>Due to the switchover of Supernews to Giganews I didn't see this. >> >>Prime (and most Choice for that matter) is only available >>commercially--that is, to restaurants. Most groceries carry Standard. >>You might be able to order Choice through a butcher. >> >>It's all done by eye anyway; there's no definitive standard for when >>Prime shades into Choice (or vice-versa). And there's only a couple >>degrees difference in the marbling anyway. Especially if it's been >>dry-hanged; I don't believe anyone outside the industry could discern >>the difference. >> >>It's kinda like "filet mignon." There's actually only 4 per cow (two on >>each tenderloin). The rest of the tenderloin steaks should more >>properly be called "tournedos" but in practice most restaurants sell >>those as filet (and the trimmings are cut up and sold as "filet >>stroganoff" and nobody's particularly outraged. Except the cow. > > im guessing its not possible to get a proper porterhouse as a > civilian, is it. As I said, you need to make nice with a good butcher. As far as porterhouse goes, Lidia Bastianich recently showed how they do it in the cowboy region of Tuscany. I think you can see the program here: http://www.iptv.org/series.cfm/18593/ep:110 B/ Quote
Guest Brian Mailman Posted April 3, 2008 Posted April 3, 2008 dave hillstrom wrote: > On Tue, 01 Apr 2008 12:06:42 -0700, Brian Mailman > <bmailman@sfo.invalid> wrote: > >>ah wrote: >>> dave hillstrom wrote: >>>> On Sat, 29 Mar 2008 10:23:02 -0700, Brian Mailman >>>> <bmailman@sfo.invalid> wrote: >>>> >>>>>dave hillstrom wrote: >>>>>> On Fri, 28 Mar 2008 10:27:23 -0700, Brian Mailman >>>>>> <bmailman@sfo.invalid> wrote: >>>>>> >>>>>>>dave hillstrom wrote: >>>>> >>>>>>>> eggplant is the same as what its been cooked in. >>>>>>> >>>>>>>"I like how she cooks her eggplant >>>>>>>In a thousand different ways... >>>>>>>I like how she cooks her eggplant >>>>>>>Sometimes she uses may-o-naise." >>>>>>> --Michael Franks, "Jazzmen Tea" >>>>>> >>>>>> so, what would they call a prime rib cooked medium rareish with melted >>>>>> garlic butter on the side to dip it in? >>>>> >>>>>I'm not falling for one that easy. >>>>> >>>>>Misplaced, of course. A vert pres topping is for grilled or broiled >>>>>meats, not roasted. >>>>> >>>>>Prime Rib (more properly called "standing rib" for home use, since Prime >>>>>is only sold for commercial use) gets "jus." >>>> >>>> and how does one actually get hold of a real prime cut, hmmmm? can >>>> one be ordered through ones grocer? would a butcher be a better bet? >> >>Due to the switchover of Supernews to Giganews I didn't see this. >> >>Prime (and most Choice for that matter) is only available >>commercially--that is, to restaurants. Most groceries carry Standard. >>You might be able to order Choice through a butcher. >> >>It's all done by eye anyway; there's no definitive standard for when >>Prime shades into Choice (or vice-versa). And there's only a couple >>degrees difference in the marbling anyway. Especially if it's been >>dry-hanged; I don't believe anyone outside the industry could discern >>the difference. >> >>It's kinda like "filet mignon." There's actually only 4 per cow (two on >>each tenderloin). The rest of the tenderloin steaks should more >>properly be called "tournedos" but in practice most restaurants sell >>those as filet (and the trimmings are cut up and sold as "filet >>stroganoff" and nobody's particularly outraged. Except the cow. > > im guessing its not possible to get a proper porterhouse as a > civilian, is it. As I said, you need to make nice with a good butcher. As far as porterhouse goes, Lidia Bastianich recently showed how they do it in the cowboy region of Tuscany. I think you can see the program here: http://www.iptv.org/series.cfm/18593/ep:110 B/ Quote
Guest ah Posted April 3, 2008 Posted April 3, 2008 pscissons@sbcglobal.net wrote: > "dave hillstrom" <DaVe@MeOw.OrG> wrote in message > news:uvh4v35shq2v6j2jujakgqt4hmnvka56hv@4ax.com... >> On Tue, 01 Apr 2008 04:39:42 -0400, ah <splifingate@gmail.com> wrote: >> >> >dave hillstrom wrote: >> >> On Sun, 30 Mar 2008 05:42:54 -0400, ah <splifingate@gmail.com> wrote: >> >> >> >>>dave hillstrom wrote: >> >>>> On Sat, 29 Mar 2008 10:21:40 -0400, ah <splifingate@gmail.com> wrote: >> >>>> >> >>>>>dave hillstrom wrote: >> >>>>>> On Wed, 26 Mar 2008 21:39:10 -0700, Brian Mailman >> >>>>>> <bmailman@sfo.invalid> wrote: >> >>>>>> >> >>>>>>>dave hillstrom wrote: >> >>>>>>>> On Wed, 26 Mar 2008 14:07:23 GMT, Aratzio > <a6ahlyv02@sneakemail.com> >> >>>>>>>> wrote: >> >>>>>>>> >> >>>>>>>>>On Wed, 26 Mar 2008 07:10:59 -0400, in >> >>>>>>>>>alt.alien.vampire.flonk.flonk.flonk, ah <splifingate@gmail.com> >> >>>>>>>>>bloviated: >> >>>>>>>>> >> >>>>>>>>>>Aratzio wrote: >> >>>>>>>>>>> On Thu, 20 Mar 2008 20:01:11 -0400, in the land of >> >>>>>>>>>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom > <DaVe@MeOw.OrG> >> >>>>>>>>>>> got double secret probation for writing: >> >>>>>>>>>>> >> >>>>>>>>>>>>On Thu, 20 Mar 2008 10:31:38 -0700, Brian Mailman >> >>>>>>>>>>>><bmailman@sfo.invalid> wrote: >> >>>>>>>>>>>> >> >>>>>>>>>>>>>Aratzio wrote: >> >>>>>>>>>>>>>> On Thu, 20 Mar 2008 03:17:33 -0400, in >> >>>>>>>>>>>>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom > <DaVe@MeOw.OrG> >> >>>>>>>>>>>>>> bloviated: >> >>>>>>>>>>>>>> >> >>>>>>>>>>>>>>> On Wed, 19 Mar 2008 22:20:53 -0700, Brian Mailman >> >>>>>>>>>>>>>>> <bmailman@sfo.invalid> wrote: >> >>>>>>>>>>>>>>> >> >>>>>>>>>>>>>>>> dave hillstrom wrote: >> >>>>>>>>>>>>>>>>> http://en.wikipedia.org/wiki/Diner_lingo >> >>>>>>>>>>>>>>>> >> >>>>>>>>>>>>>>>> hmmmph. >> >>>>>>>>>>>>>>>> >> >>>>>>>>>>>>>>>> "Adam and Eve on a raft" is 2 eggs over easy with > sausage. Adam >> >>>>>>>>>>>>>>>> and Eve on a raft, wreck 'em" is 2 eggs scrambled with > sausage. >> >>>>>>>>>>>>>>>> What they describe is "Adam and Eve floating" and toast > is taken >> >>>>>>>>>>>>>>>> for granted with all breakfasts; there's no need specify. >> >>>>>>>>>>>>>>> >> >>>>>>>>>>>>>>> you need a vacation. >> >>>>>>>>>>>>>> >> >>>>>>>>>>>>>> If it is food or hash slinging, Brian is da man . >> >>>>>>>>>>>>> >> >>>>>>>>>>>>> >> >>>>>>>>>>>>> >> >>>>>>>>>>>>>In the late '70s I spent a couple years on the line on the > graveyard >> >>>>>>>>>>>>>shift in a 24-hour-coffeeshop. Then again, that particular > place it >> >>>>>>>>>>>>>didn't matter. It was always 2:30am in there, on the 20th > day of night. >> >>>>>>>>>>>> >> >>>>>>>>>>>>sounds like the start of a beautiful sam whatsisname mystery > story. >> >>>>>>>>>>>> >> >>>>>>>>>>>>and did you actually roll oysters in bacon? >> >>>>>>>>>>> >> >>>>>>>>>>> Scallops is better. >> >>>>>>>>>> >> >>>>>>>>>>How do you roll oysters in scallops? >> >>>>>>>>> >> >>>>>>>>>You roll oysters with scallops. Don't let that cool angelic shell > fool >> >>>>>>>>>you. Scollops is the bad boyz of shell fish. >> >>>>>>>> >> >>>>>>>> "scallops" are actually round cuts from sting ray wings. >> >>>>>>> >> >>>>>>>Or shark fins. >> >>>>>> >> >>>>>> other than that, i dont think ive ~ever~ seen a "scallop" while >> >>>>>> snorkelling or scuba diving. >> >>>>> >> >>>>>They hide their bods in the sand. >> >>>> >> >>>> like the english? oh, wait, wrong end. >> >>> >> >>>The ostentatiously rich. >> >> >> >> i wish i was ostentatiously rich. <sigh> >> > >> >It's not all that it's cracked up to be. >> >> bullshit. > > It's miles ahead of being poor. 'Bout three, 'round these here parts. > >> >> -- >> dave hillstrom mhm15x4 zrbj >> >> <This space for rent.> > > -- ah Quote
Guest ah Posted April 3, 2008 Posted April 3, 2008 dave hillstrom wrote: > On Tue, 01 Apr 2008 04:39:42 -0400, ah <splifingate@gmail.com> wrote: > >>dave hillstrom wrote: >>> On Sun, 30 Mar 2008 05:42:54 -0400, ah <splifingate@gmail.com> wrote: >>> >>>>dave hillstrom wrote: >>>>> On Sat, 29 Mar 2008 10:21:40 -0400, ah <splifingate@gmail.com> wrote: >>>>> >>>>>>dave hillstrom wrote: >>>>>>> On Wed, 26 Mar 2008 21:39:10 -0700, Brian Mailman >>>>>>> <bmailman@sfo.invalid> wrote: >>>>>>> >>>>>>>>dave hillstrom wrote: >>>>>>>>> On Wed, 26 Mar 2008 14:07:23 GMT, Aratzio <a6ahlyv02@sneakemail.com> >>>>>>>>> wrote: >>>>>>>>> >>>>>>>>>>On Wed, 26 Mar 2008 07:10:59 -0400, in >>>>>>>>>>alt.alien.vampire.flonk.flonk.flonk, ah <splifingate@gmail.com> >>>>>>>>>>bloviated: >>>>>>>>>> >>>>>>>>>>>Aratzio wrote: >>>>>>>>>>>> On Thu, 20 Mar 2008 20:01:11 -0400, in the land of >>>>>>>>>>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom <DaVe@MeOw.OrG> >>>>>>>>>>>> got double secret probation for writing: >>>>>>>>>>>> >>>>>>>>>>>>>On Thu, 20 Mar 2008 10:31:38 -0700, Brian Mailman >>>>>>>>>>>>><bmailman@sfo.invalid> wrote: >>>>>>>>>>>>> >>>>>>>>>>>>>>Aratzio wrote: >>>>>>>>>>>>>>> On Thu, 20 Mar 2008 03:17:33 -0400, in >>>>>>>>>>>>>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom <DaVe@MeOw.OrG> >>>>>>>>>>>>>>> bloviated: >>>>>>>>>>>>>>> >>>>>>>>>>>>>>>> On Wed, 19 Mar 2008 22:20:53 -0700, Brian Mailman >>>>>>>>>>>>>>>> <bmailman@sfo.invalid> wrote: >>>>>>>>>>>>>>>> >>>>>>>>>>>>>>>>> dave hillstrom wrote: >>>>>>>>>>>>>>>>>> http://en.wikipedia.org/wiki/Diner_lingo >>>>>>>>>>>>>>>>> >>>>>>>>>>>>>>>>> hmmmph. >>>>>>>>>>>>>>>>> >>>>>>>>>>>>>>>>> "Adam and Eve on a raft" is 2 eggs over easy with sausage. Adam >>>>>>>>>>>>>>>>> and Eve on a raft, wreck 'em" is 2 eggs scrambled with sausage. >>>>>>>>>>>>>>>>> What they describe is "Adam and Eve floating" and toast is taken >>>>>>>>>>>>>>>>> for granted with all breakfasts; there's no need specify. >>>>>>>>>>>>>>>> >>>>>>>>>>>>>>>> you need a vacation. >>>>>>>>>>>>>>> >>>>>>>>>>>>>>> If it is food or hash slinging, Brian is da man . >>>>>>>>>>>>>> >>>>>>>>>>>>>> >>>>>>>>>>>>>> >>>>>>>>>>>>>>In the late '70s I spent a couple years on the line on the graveyard >>>>>>>>>>>>>>shift in a 24-hour-coffeeshop. Then again, that particular place it >>>>>>>>>>>>>>didn't matter. It was always 2:30am in there, on the 20th day of night. >>>>>>>>>>>>> >>>>>>>>>>>>>sounds like the start of a beautiful sam whatsisname mystery story. >>>>>>>>>>>>> >>>>>>>>>>>>>and did you actually roll oysters in bacon? >>>>>>>>>>>> >>>>>>>>>>>> Scallops is better. >>>>>>>>>>> >>>>>>>>>>>How do you roll oysters in scallops? >>>>>>>>>> >>>>>>>>>>You roll oysters with scallops. Don't let that cool angelic shell fool >>>>>>>>>>you. Scollops is the bad boyz of shell fish. >>>>>>>>> >>>>>>>>> "scallops" are actually round cuts from sting ray wings. >>>>>>>> >>>>>>>>Or shark fins. >>>>>>> >>>>>>> other than that, i dont think ive ~ever~ seen a "scallop" while >>>>>>> snorkelling or scuba diving. >>>>>> >>>>>>They hide their bods in the sand. >>>>> >>>>> like the english? oh, wait, wrong end. >>>> >>>>The ostentatiously rich. >>> >>> i wish i was ostentatiously rich. <sigh> >> >>It's not all that it's cracked up to be. > > bullshit. Someone's a little cranky . . . . -- ah Quote
Guest ah Posted April 3, 2008 Posted April 3, 2008 pscissons@sbcglobal.net wrote: > "dave hillstrom" <DaVe@MeOw.OrG> wrote in message > news:uvh4v35shq2v6j2jujakgqt4hmnvka56hv@4ax.com... >> On Tue, 01 Apr 2008 04:39:42 -0400, ah <splifingate@gmail.com> wrote: >> >> >dave hillstrom wrote: >> >> On Sun, 30 Mar 2008 05:42:54 -0400, ah <splifingate@gmail.com> wrote: >> >> >> >>>dave hillstrom wrote: >> >>>> On Sat, 29 Mar 2008 10:21:40 -0400, ah <splifingate@gmail.com> wrote: >> >>>> >> >>>>>dave hillstrom wrote: >> >>>>>> On Wed, 26 Mar 2008 21:39:10 -0700, Brian Mailman >> >>>>>> <bmailman@sfo.invalid> wrote: >> >>>>>> >> >>>>>>>dave hillstrom wrote: >> >>>>>>>> On Wed, 26 Mar 2008 14:07:23 GMT, Aratzio > <a6ahlyv02@sneakemail.com> >> >>>>>>>> wrote: >> >>>>>>>> >> >>>>>>>>>On Wed, 26 Mar 2008 07:10:59 -0400, in >> >>>>>>>>>alt.alien.vampire.flonk.flonk.flonk, ah <splifingate@gmail.com> >> >>>>>>>>>bloviated: >> >>>>>>>>> >> >>>>>>>>>>Aratzio wrote: >> >>>>>>>>>>> On Thu, 20 Mar 2008 20:01:11 -0400, in the land of >> >>>>>>>>>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom > <DaVe@MeOw.OrG> >> >>>>>>>>>>> got double secret probation for writing: >> >>>>>>>>>>> >> >>>>>>>>>>>>On Thu, 20 Mar 2008 10:31:38 -0700, Brian Mailman >> >>>>>>>>>>>><bmailman@sfo.invalid> wrote: >> >>>>>>>>>>>> >> >>>>>>>>>>>>>Aratzio wrote: >> >>>>>>>>>>>>>> On Thu, 20 Mar 2008 03:17:33 -0400, in >> >>>>>>>>>>>>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom > <DaVe@MeOw.OrG> >> >>>>>>>>>>>>>> bloviated: >> >>>>>>>>>>>>>> >> >>>>>>>>>>>>>>> On Wed, 19 Mar 2008 22:20:53 -0700, Brian Mailman >> >>>>>>>>>>>>>>> <bmailman@sfo.invalid> wrote: >> >>>>>>>>>>>>>>> >> >>>>>>>>>>>>>>>> dave hillstrom wrote: >> >>>>>>>>>>>>>>>>> http://en.wikipedia.org/wiki/Diner_lingo >> >>>>>>>>>>>>>>>> >> >>>>>>>>>>>>>>>> hmmmph. >> >>>>>>>>>>>>>>>> >> >>>>>>>>>>>>>>>> "Adam and Eve on a raft" is 2 eggs over easy with > sausage. Adam >> >>>>>>>>>>>>>>>> and Eve on a raft, wreck 'em" is 2 eggs scrambled with > sausage. >> >>>>>>>>>>>>>>>> What they describe is "Adam and Eve floating" and toast > is taken >> >>>>>>>>>>>>>>>> for granted with all breakfasts; there's no need specify. >> >>>>>>>>>>>>>>> >> >>>>>>>>>>>>>>> you need a vacation. >> >>>>>>>>>>>>>> >> >>>>>>>>>>>>>> If it is food or hash slinging, Brian is da man . >> >>>>>>>>>>>>> >> >>>>>>>>>>>>> >> >>>>>>>>>>>>> >> >>>>>>>>>>>>>In the late '70s I spent a couple years on the line on the > graveyard >> >>>>>>>>>>>>>shift in a 24-hour-coffeeshop. Then again, that particular > place it >> >>>>>>>>>>>>>didn't matter. It was always 2:30am in there, on the 20th > day of night. >> >>>>>>>>>>>> >> >>>>>>>>>>>>sounds like the start of a beautiful sam whatsisname mystery > story. >> >>>>>>>>>>>> >> >>>>>>>>>>>>and did you actually roll oysters in bacon? >> >>>>>>>>>>> >> >>>>>>>>>>> Scallops is better. >> >>>>>>>>>> >> >>>>>>>>>>How do you roll oysters in scallops? >> >>>>>>>>> >> >>>>>>>>>You roll oysters with scallops. Don't let that cool angelic shell > fool >> >>>>>>>>>you. Scollops is the bad boyz of shell fish. >> >>>>>>>> >> >>>>>>>> "scallops" are actually round cuts from sting ray wings. >> >>>>>>> >> >>>>>>>Or shark fins. >> >>>>>> >> >>>>>> other than that, i dont think ive ~ever~ seen a "scallop" while >> >>>>>> snorkelling or scuba diving. >> >>>>> >> >>>>>They hide their bods in the sand. >> >>>> >> >>>> like the english? oh, wait, wrong end. >> >>> >> >>>The ostentatiously rich. >> >> >> >> i wish i was ostentatiously rich. <sigh> >> > >> >It's not all that it's cracked up to be. >> >> bullshit. > > It's miles ahead of being poor. 'Bout three, 'round these here parts. > >> >> -- >> dave hillstrom mhm15x4 zrbj >> >> <This space for rent.> > > -- ah Quote
Guest ah Posted April 3, 2008 Posted April 3, 2008 dave hillstrom wrote: > On Tue, 01 Apr 2008 04:39:42 -0400, ah <splifingate@gmail.com> wrote: > >>dave hillstrom wrote: >>> On Sun, 30 Mar 2008 05:42:54 -0400, ah <splifingate@gmail.com> wrote: >>> >>>>dave hillstrom wrote: >>>>> On Sat, 29 Mar 2008 10:21:40 -0400, ah <splifingate@gmail.com> wrote: >>>>> >>>>>>dave hillstrom wrote: >>>>>>> On Wed, 26 Mar 2008 21:39:10 -0700, Brian Mailman >>>>>>> <bmailman@sfo.invalid> wrote: >>>>>>> >>>>>>>>dave hillstrom wrote: >>>>>>>>> On Wed, 26 Mar 2008 14:07:23 GMT, Aratzio <a6ahlyv02@sneakemail.com> >>>>>>>>> wrote: >>>>>>>>> >>>>>>>>>>On Wed, 26 Mar 2008 07:10:59 -0400, in >>>>>>>>>>alt.alien.vampire.flonk.flonk.flonk, ah <splifingate@gmail.com> >>>>>>>>>>bloviated: >>>>>>>>>> >>>>>>>>>>>Aratzio wrote: >>>>>>>>>>>> On Thu, 20 Mar 2008 20:01:11 -0400, in the land of >>>>>>>>>>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom <DaVe@MeOw.OrG> >>>>>>>>>>>> got double secret probation for writing: >>>>>>>>>>>> >>>>>>>>>>>>>On Thu, 20 Mar 2008 10:31:38 -0700, Brian Mailman >>>>>>>>>>>>><bmailman@sfo.invalid> wrote: >>>>>>>>>>>>> >>>>>>>>>>>>>>Aratzio wrote: >>>>>>>>>>>>>>> On Thu, 20 Mar 2008 03:17:33 -0400, in >>>>>>>>>>>>>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom <DaVe@MeOw.OrG> >>>>>>>>>>>>>>> bloviated: >>>>>>>>>>>>>>> >>>>>>>>>>>>>>>> On Wed, 19 Mar 2008 22:20:53 -0700, Brian Mailman >>>>>>>>>>>>>>>> <bmailman@sfo.invalid> wrote: >>>>>>>>>>>>>>>> >>>>>>>>>>>>>>>>> dave hillstrom wrote: >>>>>>>>>>>>>>>>>> http://en.wikipedia.org/wiki/Diner_lingo >>>>>>>>>>>>>>>>> >>>>>>>>>>>>>>>>> hmmmph. >>>>>>>>>>>>>>>>> >>>>>>>>>>>>>>>>> "Adam and Eve on a raft" is 2 eggs over easy with sausage. Adam >>>>>>>>>>>>>>>>> and Eve on a raft, wreck 'em" is 2 eggs scrambled with sausage. >>>>>>>>>>>>>>>>> What they describe is "Adam and Eve floating" and toast is taken >>>>>>>>>>>>>>>>> for granted with all breakfasts; there's no need specify. >>>>>>>>>>>>>>>> >>>>>>>>>>>>>>>> you need a vacation. >>>>>>>>>>>>>>> >>>>>>>>>>>>>>> If it is food or hash slinging, Brian is da man . >>>>>>>>>>>>>> >>>>>>>>>>>>>> >>>>>>>>>>>>>> >>>>>>>>>>>>>>In the late '70s I spent a couple years on the line on the graveyard >>>>>>>>>>>>>>shift in a 24-hour-coffeeshop. Then again, that particular place it >>>>>>>>>>>>>>didn't matter. It was always 2:30am in there, on the 20th day of night. >>>>>>>>>>>>> >>>>>>>>>>>>>sounds like the start of a beautiful sam whatsisname mystery story. >>>>>>>>>>>>> >>>>>>>>>>>>>and did you actually roll oysters in bacon? >>>>>>>>>>>> >>>>>>>>>>>> Scallops is better. >>>>>>>>>>> >>>>>>>>>>>How do you roll oysters in scallops? >>>>>>>>>> >>>>>>>>>>You roll oysters with scallops. Don't let that cool angelic shell fool >>>>>>>>>>you. Scollops is the bad boyz of shell fish. >>>>>>>>> >>>>>>>>> "scallops" are actually round cuts from sting ray wings. >>>>>>>> >>>>>>>>Or shark fins. >>>>>>> >>>>>>> other than that, i dont think ive ~ever~ seen a "scallop" while >>>>>>> snorkelling or scuba diving. >>>>>> >>>>>>They hide their bods in the sand. >>>>> >>>>> like the english? oh, wait, wrong end. >>>> >>>>The ostentatiously rich. >>> >>> i wish i was ostentatiously rich. <sigh> >> >>It's not all that it's cracked up to be. > > bullshit. Someone's a little cranky . . . . -- ah Quote
Guest ah Posted April 3, 2008 Posted April 3, 2008 pscissons@sbcglobal.net wrote: > "ah" <splifingate@gmail.com> wrote in message > news:47f1f538$0$47181$892e0abb@auth.newsreader.octanews.com... >> dave hillstrom wrote: >> > On Sun, 30 Mar 2008 05:47:16 -0400, ah <splifingate@gmail.com> wrote: >> > >> >>dave hillstrom wrote: >> >>> On Sat, 29 Mar 2008 10:25:08 -0400, ah <splifingate@gmail.com> wrote: >> >>> >> >>>>Tim Weaver wrote: >> >>>>> hugged my left nut and wrote: >> >>>>> >> >>>>>> >> >>>>>> "dave hillstrom" <DaVe@MeOw.OrG> wrote in message >> >>>>>> news:f39ru3183o6mffutfgluqgdnqa0kam7c8c@4ax.com... >> >>>>>>> On Fri, 28 Mar 2008 10:27:23 -0700, Brian Mailman >> >>>>>>> <bmailman@sfo.invalid> wrote: >> >>>>>>> >> >>>>>>> >dave hillstrom wrote: >> >>>>>>> >> On Thu, 27 Mar 2008 22:08:21 -0800, <pscissons@sbcglobal.net> > wrote: >> >>>>>>> >> >> >>>>>>> >>> >> >>>>>>> >>>"Aratzio" <a6ahlyv02@sneakemail.com> wrote in message >> >>>>>>> >>>news:96inu3l1os98ihkv4097m6pss297k7crhl@4ax.com... >> >>>>>>> >>>> On Thu, 27 Mar 2008 02:41:27 -0400, in >> >>>>>>> >>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom > <DaVe@MeOw.OrG> >> >>>>>>> >>>> bloviated: >> >>>>>>> >>>> >> >>>>>>> >>>> >On Wed, 26 Mar 2008 23:02:06 -0800, > <pscissons@sbcglobal.net> >> >>>>> wrote: >> >>>>>>> >>>> > >> >>>>>>> >>>> >> >> >>>>>>> >>>> >>"dave hillstrom" <DaVe@MeOw.OrG> wrote in message >> >>>>>>> >>>> >>news:tf1ku3180a2lc3715frsnsa9tdnfsd626p@4ax.com... >> >>>>>>> >>>> >>> On Thu, 20 Mar 2008 13:59:37 GMT, Aratzio >> >>>>>>> >>>> >>> <a6ahlyv02@sneakemail.com> wrote: >> >>>>>>> >>>> >>> >> >>>>>>> >>>> >>> >On Thu, 20 Mar 2008 03:17:33 -0400, in >> >>>>>>> >>>> >>> >alt.alien.vampire.flonk.flonk.flonk, dave hillstrom >> >>>>>>> >>>> >>> ><DaVe@MeOw.OrG> bloviated: >> >>>>>>> >>>> >>> > >> >>>>>>> >>>> >>> >>On Wed, 19 Mar 2008 22:20:53 -0700, Brian Mailman >> >>>>>>> >>>> >>> >><bmailman@sfo.invalid> wrote: >> >>>>>>> >>>> >>> >> >> >>>>>>> >>>> >>> >>>dave hillstrom wrote: >> >>>>>>> >>>> >>> >>>> http://en.wikipedia.org/wiki/Diner_lingo >> >>>>>>> >>>> >>> >>> >> >>>>>>> >>>> >>> >>>hmmmph. >> >>>>>>> >>>> >>> >>> >> >>>>>>> >>>> >>> >>>"Adam and Eve on a raft" is 2 eggs over easy with > sausage. >> >>>>>>> >>>> >>> >>>Adam and Eve on a raft, wreck 'em" is 2 eggs scrambled > with >> >>>>>>> >>>> >>> >>>sausage. What they describe is "Adam and Eve > floating" and >> >>>>>>> >>>> >>> >>>toast is taken for granted with all breakfasts; > there's no >> >>>>>>> >>>> >>> >>>need specify. >> >>>>>>> >>>> >>> >> >> >>>>>>> >>>> >>> >>you need a vacation. >> >>>>>>> >>>> >>> > >> >>>>>>> >>>> >>> >If it is food or hash slinging, Brian is da man . >> >>>>>>> >>>> >>> >> >>>>>>> >>>> >>> lets hire him to be our cook when we buy the abandoned > missile >> >>>>>>> >>>> >>> silo next to the trout stream. >> >>>>>>> >>>> >> >> >>>>>>> >>>> >>First we need to know his position on (gag) eggplant. >> >>>>>>> >>>> >> >> >>>>>>> >>>> >>Smee, of the hiring committee >> >>>>>>> >>>> > >> >>>>>>> >>>> >hey, eggplant is a-ok with the really hot thai curries. > yum! >> >>>>>>> >>>> >> >>>>>>> >>>> and that stir-fry prik thingy with pork. >> >>>>>>> >>> >> >>>>>>> >>>I can't BELIEVE you guys would actually put that vile eggplant > in your >> >>>>>>> >>>mouths, chew and swallow it, and pretend you like the taste! > No >> >>>>> matter >> >>>>>>> >>>what you do to it, it STILL tastes like eggplant. >> >>>>>>> >>> >> >>>>>>> >>>Now okra, on the other hand, can be quite scrumptious. >> >>>>>>> >> >> >>>>>>> >> eggplant is the same as what its been cooked in. >> >>>>>>> > >> >>>>>>> >"I like how she cooks her eggplant >> >>>>>>> >In a thousand different ways... >> >>>>>>> >I like how she cooks her eggplant >> >>>>>>> >Sometimes she uses may-o-naise." --Michael Franks, "Jazzmen Tea" >> >>>>>>> >> >>>>>>> so, what would they call a prime rib cooked medium rareish with > melted >> >>>>>>> garlic butter on the side to dip it in? >> >>>>>> >> >>>>>> A cholesterol orgy. >> >>>>> >> >>>>> You make that sound so naughty. >> >>>> >> >>>>It's the garlic butter that strains my morals. >> >>> >> >>> its ~really~ good. >> >> >> >>Heathen! Apostate! >> > >> > like a slice of heaven. mmmmmmmmmmmmmmmmmmmmmm >> >> Ever et garlic on a PBJ? > > Please tell me you didn't actually do that yourself. I was an unwilling participant . . . yet, it was acktually good. -- ah Quote
Guest ah Posted April 3, 2008 Posted April 3, 2008 dave hillstrom wrote: > On Tue, 01 Apr 2008 04:41:28 -0400, ah <splifingate@gmail.com> wrote: > >>dave hillstrom wrote: >>> On Sun, 30 Mar 2008 05:47:16 -0400, ah <splifingate@gmail.com> wrote: >>> >>>>dave hillstrom wrote: >>>>> On Sat, 29 Mar 2008 10:25:08 -0400, ah <splifingate@gmail.com> wrote: >>>>> >>>>>>Tim Weaver wrote: >>>>>>> hugged my left nut and wrote: >>>>>>> >>>>>>>> >>>>>>>> "dave hillstrom" <DaVe@MeOw.OrG> wrote in message >>>>>>>> news:f39ru3183o6mffutfgluqgdnqa0kam7c8c@4ax.com... >>>>>>>>> On Fri, 28 Mar 2008 10:27:23 -0700, Brian Mailman >>>>>>>>> <bmailman@sfo.invalid> wrote: >>>>>>>>> >>>>>>>>> >dave hillstrom wrote: >>>>>>>>> >> On Thu, 27 Mar 2008 22:08:21 -0800, <pscissons@sbcglobal.net> wrote: >>>>>>>>> >> >>>>>>>>> >>> >>>>>>>>> >>>"Aratzio" <a6ahlyv02@sneakemail.com> wrote in message >>>>>>>>> >>>news:96inu3l1os98ihkv4097m6pss297k7crhl@4ax.com... >>>>>>>>> >>>> On Thu, 27 Mar 2008 02:41:27 -0400, in >>>>>>>>> >>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom <DaVe@MeOw.OrG> >>>>>>>>> >>>> bloviated: >>>>>>>>> >>>> >>>>>>>>> >>>> >On Wed, 26 Mar 2008 23:02:06 -0800, <pscissons@sbcglobal.net> >>>>>>> wrote: >>>>>>>>> >>>> > >>>>>>>>> >>>> >> >>>>>>>>> >>>> >>"dave hillstrom" <DaVe@MeOw.OrG> wrote in message >>>>>>>>> >>>> >>news:tf1ku3180a2lc3715frsnsa9tdnfsd626p@4ax.com... >>>>>>>>> >>>> >>> On Thu, 20 Mar 2008 13:59:37 GMT, Aratzio >>>>>>>>> >>>> >>> <a6ahlyv02@sneakemail.com> wrote: >>>>>>>>> >>>> >>> >>>>>>>>> >>>> >>> >On Thu, 20 Mar 2008 03:17:33 -0400, in >>>>>>>>> >>>> >>> >alt.alien.vampire.flonk.flonk.flonk, dave hillstrom >>>>>>>>> >>>> >>> ><DaVe@MeOw.OrG> bloviated: >>>>>>>>> >>>> >>> > >>>>>>>>> >>>> >>> >>On Wed, 19 Mar 2008 22:20:53 -0700, Brian Mailman >>>>>>>>> >>>> >>> >><bmailman@sfo.invalid> wrote: >>>>>>>>> >>>> >>> >> >>>>>>>>> >>>> >>> >>>dave hillstrom wrote: >>>>>>>>> >>>> >>> >>>> http://en.wikipedia.org/wiki/Diner_lingo >>>>>>>>> >>>> >>> >>> >>>>>>>>> >>>> >>> >>>hmmmph. >>>>>>>>> >>>> >>> >>> >>>>>>>>> >>>> >>> >>>"Adam and Eve on a raft" is 2 eggs over easy with sausage. >>>>>>>>> >>>> >>> >>>Adam and Eve on a raft, wreck 'em" is 2 eggs scrambled with >>>>>>>>> >>>> >>> >>>sausage. What they describe is "Adam and Eve floating" and >>>>>>>>> >>>> >>> >>>toast is taken for granted with all breakfasts; there's no >>>>>>>>> >>>> >>> >>>need specify. >>>>>>>>> >>>> >>> >> >>>>>>>>> >>>> >>> >>you need a vacation. >>>>>>>>> >>>> >>> > >>>>>>>>> >>>> >>> >If it is food or hash slinging, Brian is da man . >>>>>>>>> >>>> >>> >>>>>>>>> >>>> >>> lets hire him to be our cook when we buy the abandoned missile >>>>>>>>> >>>> >>> silo next to the trout stream. >>>>>>>>> >>>> >> >>>>>>>>> >>>> >>First we need to know his position on (gag) eggplant. >>>>>>>>> >>>> >> >>>>>>>>> >>>> >>Smee, of the hiring committee >>>>>>>>> >>>> > >>>>>>>>> >>>> >hey, eggplant is a-ok with the really hot thai curries. yum! >>>>>>>>> >>>> >>>>>>>>> >>>> and that stir-fry prik thingy with pork. >>>>>>>>> >>> >>>>>>>>> >>>I can't BELIEVE you guys would actually put that vile eggplant in your >>>>>>>>> >>>mouths, chew and swallow it, and pretend you like the taste! No >>>>>>> matter >>>>>>>>> >>>what you do to it, it STILL tastes like eggplant. >>>>>>>>> >>> >>>>>>>>> >>>Now okra, on the other hand, can be quite scrumptious. >>>>>>>>> >> >>>>>>>>> >> eggplant is the same as what its been cooked in. >>>>>>>>> > >>>>>>>>> >"I like how she cooks her eggplant >>>>>>>>> >In a thousand different ways... >>>>>>>>> >I like how she cooks her eggplant >>>>>>>>> >Sometimes she uses may-o-naise." --Michael Franks, "Jazzmen Tea" >>>>>>>>> >>>>>>>>> so, what would they call a prime rib cooked medium rareish with melted >>>>>>>>> garlic butter on the side to dip it in? >>>>>>>> >>>>>>>> A cholesterol orgy. >>>>>>> >>>>>>> You make that sound so naughty. >>>>>> >>>>>>It's the garlic butter that strains my morals. >>>>> >>>>> its ~really~ good. >>>> >>>>Heathen! Apostate! >>> >>> like a slice of heaven. mmmmmmmmmmmmmmmmmmmmmm >> >>Ever et garlic on a PBJ? > > no, but then i havent had a PBJ for prolly 5 to 10 years. Heathen! -- ah Quote
Guest ah Posted April 3, 2008 Posted April 3, 2008 Brian Mailman wrote: > ah wrote: >> Brian Mailman wrote: >>> ah wrote: >>>> Tim Weaver wrote: >>>>> ah hugged my left nut and said: >>>>> >>>>>> Tim Weaver wrote: >>>>>>> hugged my left nut and wrote: >>>>>>> >>>>>>>> >>>>>>>> "dave hillstrom" <DaVe@MeOw.OrG> wrote in message > >>>>>> It's the garlic butter that strains my morals. >>>>> >>>>> Diluted and seperated morals are for pussies. >>>> >>>> I can't stand the dried ones. >>> >>> This is the season for fresh. Stew them in butter with ramps (wild >> >> I must be waiting another month, or so, alas. > > Well. The beginning of the season. I'm eager, too. > >>> onions) or baby leeks. Green onion greens will do in a pinch. A >>> healthy pinch of herbs de Provence or thyme and a squoosh of lemon >>> juice. Salt/pepper to taste. >> >> drools >> >> btw, salted butter, or no? > > Eh. No matter. I use whatever's around and adjust the salt later. Being salt-intolerant, I am habituated to unsalted . . . good to know I'm not missing the show <s> > >>> Then take a 9x13 baking dish, and line with puff pastry. Fill with a >>> mixture of half-emmental and half-gruyere cheeses. Top with 'shroom >>> stew. Bake at 425 until pastry has browned, about 25 minutes or so. >> >> Cruel! > > Fierce! Pierce! -- ah Quote
Guest ah Posted April 3, 2008 Posted April 3, 2008 dave hillstrom wrote: > On Tue, 01 Apr 2008 05:05:41 -0400, ah <splifingate@gmail.com> wrote: > >>dave hillstrom wrote: >>> On Sat, 29 Mar 2008 10:23:02 -0700, Brian Mailman >>> <bmailman@sfo.invalid> wrote: >>> >>>>dave hillstrom wrote: >>>>> On Fri, 28 Mar 2008 10:27:23 -0700, Brian Mailman >>>>> <bmailman@sfo.invalid> wrote: >>>>> >>>>>>dave hillstrom wrote: >>>> >>>>>>> eggplant is the same as what its been cooked in. >>>>>> >>>>>>"I like how she cooks her eggplant >>>>>>In a thousand different ways... >>>>>>I like how she cooks her eggplant >>>>>>Sometimes she uses may-o-naise." >>>>>> --Michael Franks, "Jazzmen Tea" >>>>> >>>>> so, what would they call a prime rib cooked medium rareish with melted >>>>> garlic butter on the side to dip it in? >>>> >>>>I'm not falling for one that easy. >>>> >>>>Misplaced, of course. A vert pres topping is for grilled or broiled >>>>meats, not roasted. >>>> >>>>Prime Rib (more properly called "standing rib" for home use, since Prime >>>>is only sold for commercial use) gets "jus." >>> >>> and how does one actually get hold of a real prime cut, hmmmm? can >>> one be ordered through ones grocer? would a butcher be a better bet? >> >>Just buy a cow. >> >>Is there no livestock exchange near you? > > i think thats going a little OVERBOARD, mr. ah. You have a large freezer, no? -- ah Quote
Guest ah Posted April 3, 2008 Posted April 3, 2008 Brian Mailman wrote: > ah wrote: >> dave hillstrom wrote: >>> On Sat, 29 Mar 2008 10:23:02 -0700, Brian Mailman >>> <bmailman@sfo.invalid> wrote: >>> >>>>dave hillstrom wrote: >>>>> On Fri, 28 Mar 2008 10:27:23 -0700, Brian Mailman >>>>> <bmailman@sfo.invalid> wrote: >>>>> >>>>>>dave hillstrom wrote: >>>> >>>>>>> eggplant is the same as what its been cooked in. >>>>>> >>>>>>"I like how she cooks her eggplant >>>>>>In a thousand different ways... >>>>>>I like how she cooks her eggplant >>>>>>Sometimes she uses may-o-naise." >>>>>> --Michael Franks, "Jazzmen Tea" >>>>> >>>>> so, what would they call a prime rib cooked medium rareish with melted >>>>> garlic butter on the side to dip it in? >>>> >>>>I'm not falling for one that easy. >>>> >>>>Misplaced, of course. A vert pres topping is for grilled or broiled >>>>meats, not roasted. >>>> >>>>Prime Rib (more properly called "standing rib" for home use, since Prime >>>>is only sold for commercial use) gets "jus." >>> >>> and how does one actually get hold of a real prime cut, hmmmm? can >>> one be ordered through ones grocer? would a butcher be a better bet? > > Due to the switchover of Supernews to Giganews I didn't see this. > > Prime (and most Choice for that matter) is only available > commercially--that is, to restaurants. Most groceries carry Standard. > You might be able to order Choice through a butcher. > > It's all done by eye anyway; there's no definitive standard for when > Prime shades into Choice (or vice-versa). And there's only a couple > degrees difference in the marbling anyway. Especially if it's been > dry-hanged; I don't believe anyone outside the industry could discern > the difference. > > It's kinda like "filet mignon." There's actually only 4 per cow (two on > each tenderloin). The rest of the tenderloin steaks should more > properly be called "tournedos" but in practice most restaurants sell > those as filet (and the trimmings are cut up and sold as "filet > stroganoff" and nobody's particularly outraged. Except the cow. I'll never laugh at the bloody person behind the counter, ever again. -- ah Quote
Guest ah Posted April 3, 2008 Posted April 3, 2008 pscissons@sbcglobal.net wrote: > "ah" <splifingate@gmail.com> wrote in message > news:47f1f538$0$47181$892e0abb@auth.newsreader.octanews.com... >> dave hillstrom wrote: >> > On Sun, 30 Mar 2008 05:47:16 -0400, ah <splifingate@gmail.com> wrote: >> > >> >>dave hillstrom wrote: >> >>> On Sat, 29 Mar 2008 10:25:08 -0400, ah <splifingate@gmail.com> wrote: >> >>> >> >>>>Tim Weaver wrote: >> >>>>> hugged my left nut and wrote: >> >>>>> >> >>>>>> >> >>>>>> "dave hillstrom" <DaVe@MeOw.OrG> wrote in message >> >>>>>> news:f39ru3183o6mffutfgluqgdnqa0kam7c8c@4ax.com... >> >>>>>>> On Fri, 28 Mar 2008 10:27:23 -0700, Brian Mailman >> >>>>>>> <bmailman@sfo.invalid> wrote: >> >>>>>>> >> >>>>>>> >dave hillstrom wrote: >> >>>>>>> >> On Thu, 27 Mar 2008 22:08:21 -0800, <pscissons@sbcglobal.net> > wrote: >> >>>>>>> >> >> >>>>>>> >>> >> >>>>>>> >>>"Aratzio" <a6ahlyv02@sneakemail.com> wrote in message >> >>>>>>> >>>news:96inu3l1os98ihkv4097m6pss297k7crhl@4ax.com... >> >>>>>>> >>>> On Thu, 27 Mar 2008 02:41:27 -0400, in >> >>>>>>> >>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom > <DaVe@MeOw.OrG> >> >>>>>>> >>>> bloviated: >> >>>>>>> >>>> >> >>>>>>> >>>> >On Wed, 26 Mar 2008 23:02:06 -0800, > <pscissons@sbcglobal.net> >> >>>>> wrote: >> >>>>>>> >>>> > >> >>>>>>> >>>> >> >> >>>>>>> >>>> >>"dave hillstrom" <DaVe@MeOw.OrG> wrote in message >> >>>>>>> >>>> >>news:tf1ku3180a2lc3715frsnsa9tdnfsd626p@4ax.com... >> >>>>>>> >>>> >>> On Thu, 20 Mar 2008 13:59:37 GMT, Aratzio >> >>>>>>> >>>> >>> <a6ahlyv02@sneakemail.com> wrote: >> >>>>>>> >>>> >>> >> >>>>>>> >>>> >>> >On Thu, 20 Mar 2008 03:17:33 -0400, in >> >>>>>>> >>>> >>> >alt.alien.vampire.flonk.flonk.flonk, dave hillstrom >> >>>>>>> >>>> >>> ><DaVe@MeOw.OrG> bloviated: >> >>>>>>> >>>> >>> > >> >>>>>>> >>>> >>> >>On Wed, 19 Mar 2008 22:20:53 -0700, Brian Mailman >> >>>>>>> >>>> >>> >><bmailman@sfo.invalid> wrote: >> >>>>>>> >>>> >>> >> >> >>>>>>> >>>> >>> >>>dave hillstrom wrote: >> >>>>>>> >>>> >>> >>>> http://en.wikipedia.org/wiki/Diner_lingo >> >>>>>>> >>>> >>> >>> >> >>>>>>> >>>> >>> >>>hmmmph. >> >>>>>>> >>>> >>> >>> >> >>>>>>> >>>> >>> >>>"Adam and Eve on a raft" is 2 eggs over easy with > sausage. >> >>>>>>> >>>> >>> >>>Adam and Eve on a raft, wreck 'em" is 2 eggs scrambled > with >> >>>>>>> >>>> >>> >>>sausage. What they describe is "Adam and Eve > floating" and >> >>>>>>> >>>> >>> >>>toast is taken for granted with all breakfasts; > there's no >> >>>>>>> >>>> >>> >>>need specify. >> >>>>>>> >>>> >>> >> >> >>>>>>> >>>> >>> >>you need a vacation. >> >>>>>>> >>>> >>> > >> >>>>>>> >>>> >>> >If it is food or hash slinging, Brian is da man . >> >>>>>>> >>>> >>> >> >>>>>>> >>>> >>> lets hire him to be our cook when we buy the abandoned > missile >> >>>>>>> >>>> >>> silo next to the trout stream. >> >>>>>>> >>>> >> >> >>>>>>> >>>> >>First we need to know his position on (gag) eggplant. >> >>>>>>> >>>> >> >> >>>>>>> >>>> >>Smee, of the hiring committee >> >>>>>>> >>>> > >> >>>>>>> >>>> >hey, eggplant is a-ok with the really hot thai curries. > yum! >> >>>>>>> >>>> >> >>>>>>> >>>> and that stir-fry prik thingy with pork. >> >>>>>>> >>> >> >>>>>>> >>>I can't BELIEVE you guys would actually put that vile eggplant > in your >> >>>>>>> >>>mouths, chew and swallow it, and pretend you like the taste! > No >> >>>>> matter >> >>>>>>> >>>what you do to it, it STILL tastes like eggplant. >> >>>>>>> >>> >> >>>>>>> >>>Now okra, on the other hand, can be quite scrumptious. >> >>>>>>> >> >> >>>>>>> >> eggplant is the same as what its been cooked in. >> >>>>>>> > >> >>>>>>> >"I like how she cooks her eggplant >> >>>>>>> >In a thousand different ways... >> >>>>>>> >I like how she cooks her eggplant >> >>>>>>> >Sometimes she uses may-o-naise." --Michael Franks, "Jazzmen Tea" >> >>>>>>> >> >>>>>>> so, what would they call a prime rib cooked medium rareish with > melted >> >>>>>>> garlic butter on the side to dip it in? >> >>>>>> >> >>>>>> A cholesterol orgy. >> >>>>> >> >>>>> You make that sound so naughty. >> >>>> >> >>>>It's the garlic butter that strains my morals. >> >>> >> >>> its ~really~ good. >> >> >> >>Heathen! Apostate! >> > >> > like a slice of heaven. mmmmmmmmmmmmmmmmmmmmmm >> >> Ever et garlic on a PBJ? > > Please tell me you didn't actually do that yourself. I was an unwilling participant . . . yet, it was acktually good. -- ah Quote
Guest ah Posted April 3, 2008 Posted April 3, 2008 dave hillstrom wrote: > On Tue, 01 Apr 2008 04:41:28 -0400, ah <splifingate@gmail.com> wrote: > >>dave hillstrom wrote: >>> On Sun, 30 Mar 2008 05:47:16 -0400, ah <splifingate@gmail.com> wrote: >>> >>>>dave hillstrom wrote: >>>>> On Sat, 29 Mar 2008 10:25:08 -0400, ah <splifingate@gmail.com> wrote: >>>>> >>>>>>Tim Weaver wrote: >>>>>>> hugged my left nut and wrote: >>>>>>> >>>>>>>> >>>>>>>> "dave hillstrom" <DaVe@MeOw.OrG> wrote in message >>>>>>>> news:f39ru3183o6mffutfgluqgdnqa0kam7c8c@4ax.com... >>>>>>>>> On Fri, 28 Mar 2008 10:27:23 -0700, Brian Mailman >>>>>>>>> <bmailman@sfo.invalid> wrote: >>>>>>>>> >>>>>>>>> >dave hillstrom wrote: >>>>>>>>> >> On Thu, 27 Mar 2008 22:08:21 -0800, <pscissons@sbcglobal.net> wrote: >>>>>>>>> >> >>>>>>>>> >>> >>>>>>>>> >>>"Aratzio" <a6ahlyv02@sneakemail.com> wrote in message >>>>>>>>> >>>news:96inu3l1os98ihkv4097m6pss297k7crhl@4ax.com... >>>>>>>>> >>>> On Thu, 27 Mar 2008 02:41:27 -0400, in >>>>>>>>> >>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom <DaVe@MeOw.OrG> >>>>>>>>> >>>> bloviated: >>>>>>>>> >>>> >>>>>>>>> >>>> >On Wed, 26 Mar 2008 23:02:06 -0800, <pscissons@sbcglobal.net> >>>>>>> wrote: >>>>>>>>> >>>> > >>>>>>>>> >>>> >> >>>>>>>>> >>>> >>"dave hillstrom" <DaVe@MeOw.OrG> wrote in message >>>>>>>>> >>>> >>news:tf1ku3180a2lc3715frsnsa9tdnfsd626p@4ax.com... >>>>>>>>> >>>> >>> On Thu, 20 Mar 2008 13:59:37 GMT, Aratzio >>>>>>>>> >>>> >>> <a6ahlyv02@sneakemail.com> wrote: >>>>>>>>> >>>> >>> >>>>>>>>> >>>> >>> >On Thu, 20 Mar 2008 03:17:33 -0400, in >>>>>>>>> >>>> >>> >alt.alien.vampire.flonk.flonk.flonk, dave hillstrom >>>>>>>>> >>>> >>> ><DaVe@MeOw.OrG> bloviated: >>>>>>>>> >>>> >>> > >>>>>>>>> >>>> >>> >>On Wed, 19 Mar 2008 22:20:53 -0700, Brian Mailman >>>>>>>>> >>>> >>> >><bmailman@sfo.invalid> wrote: >>>>>>>>> >>>> >>> >> >>>>>>>>> >>>> >>> >>>dave hillstrom wrote: >>>>>>>>> >>>> >>> >>>> http://en.wikipedia.org/wiki/Diner_lingo >>>>>>>>> >>>> >>> >>> >>>>>>>>> >>>> >>> >>>hmmmph. >>>>>>>>> >>>> >>> >>> >>>>>>>>> >>>> >>> >>>"Adam and Eve on a raft" is 2 eggs over easy with sausage. >>>>>>>>> >>>> >>> >>>Adam and Eve on a raft, wreck 'em" is 2 eggs scrambled with >>>>>>>>> >>>> >>> >>>sausage. What they describe is "Adam and Eve floating" and >>>>>>>>> >>>> >>> >>>toast is taken for granted with all breakfasts; there's no >>>>>>>>> >>>> >>> >>>need specify. >>>>>>>>> >>>> >>> >> >>>>>>>>> >>>> >>> >>you need a vacation. >>>>>>>>> >>>> >>> > >>>>>>>>> >>>> >>> >If it is food or hash slinging, Brian is da man . >>>>>>>>> >>>> >>> >>>>>>>>> >>>> >>> lets hire him to be our cook when we buy the abandoned missile >>>>>>>>> >>>> >>> silo next to the trout stream. >>>>>>>>> >>>> >> >>>>>>>>> >>>> >>First we need to know his position on (gag) eggplant. >>>>>>>>> >>>> >> >>>>>>>>> >>>> >>Smee, of the hiring committee >>>>>>>>> >>>> > >>>>>>>>> >>>> >hey, eggplant is a-ok with the really hot thai curries. yum! >>>>>>>>> >>>> >>>>>>>>> >>>> and that stir-fry prik thingy with pork. >>>>>>>>> >>> >>>>>>>>> >>>I can't BELIEVE you guys would actually put that vile eggplant in your >>>>>>>>> >>>mouths, chew and swallow it, and pretend you like the taste! No >>>>>>> matter >>>>>>>>> >>>what you do to it, it STILL tastes like eggplant. >>>>>>>>> >>> >>>>>>>>> >>>Now okra, on the other hand, can be quite scrumptious. >>>>>>>>> >> >>>>>>>>> >> eggplant is the same as what its been cooked in. >>>>>>>>> > >>>>>>>>> >"I like how she cooks her eggplant >>>>>>>>> >In a thousand different ways... >>>>>>>>> >I like how she cooks her eggplant >>>>>>>>> >Sometimes she uses may-o-naise." --Michael Franks, "Jazzmen Tea" >>>>>>>>> >>>>>>>>> so, what would they call a prime rib cooked medium rareish with melted >>>>>>>>> garlic butter on the side to dip it in? >>>>>>>> >>>>>>>> A cholesterol orgy. >>>>>>> >>>>>>> You make that sound so naughty. >>>>>> >>>>>>It's the garlic butter that strains my morals. >>>>> >>>>> its ~really~ good. >>>> >>>>Heathen! Apostate! >>> >>> like a slice of heaven. mmmmmmmmmmmmmmmmmmmmmm >> >>Ever et garlic on a PBJ? > > no, but then i havent had a PBJ for prolly 5 to 10 years. Heathen! -- ah Quote
Guest ah Posted April 3, 2008 Posted April 3, 2008 Brian Mailman wrote: > ah wrote: >> Brian Mailman wrote: >>> ah wrote: >>>> Tim Weaver wrote: >>>>> ah hugged my left nut and said: >>>>> >>>>>> Tim Weaver wrote: >>>>>>> hugged my left nut and wrote: >>>>>>> >>>>>>>> >>>>>>>> "dave hillstrom" <DaVe@MeOw.OrG> wrote in message > >>>>>> It's the garlic butter that strains my morals. >>>>> >>>>> Diluted and seperated morals are for pussies. >>>> >>>> I can't stand the dried ones. >>> >>> This is the season for fresh. Stew them in butter with ramps (wild >> >> I must be waiting another month, or so, alas. > > Well. The beginning of the season. I'm eager, too. > >>> onions) or baby leeks. Green onion greens will do in a pinch. A >>> healthy pinch of herbs de Provence or thyme and a squoosh of lemon >>> juice. Salt/pepper to taste. >> >> drools >> >> btw, salted butter, or no? > > Eh. No matter. I use whatever's around and adjust the salt later. Being salt-intolerant, I am habituated to unsalted . . . good to know I'm not missing the show <s> > >>> Then take a 9x13 baking dish, and line with puff pastry. Fill with a >>> mixture of half-emmental and half-gruyere cheeses. Top with 'shroom >>> stew. Bake at 425 until pastry has browned, about 25 minutes or so. >> >> Cruel! > > Fierce! Pierce! -- ah Quote
Guest ah Posted April 3, 2008 Posted April 3, 2008 dave hillstrom wrote: > On Tue, 01 Apr 2008 05:05:41 -0400, ah <splifingate@gmail.com> wrote: > >>dave hillstrom wrote: >>> On Sat, 29 Mar 2008 10:23:02 -0700, Brian Mailman >>> <bmailman@sfo.invalid> wrote: >>> >>>>dave hillstrom wrote: >>>>> On Fri, 28 Mar 2008 10:27:23 -0700, Brian Mailman >>>>> <bmailman@sfo.invalid> wrote: >>>>> >>>>>>dave hillstrom wrote: >>>> >>>>>>> eggplant is the same as what its been cooked in. >>>>>> >>>>>>"I like how she cooks her eggplant >>>>>>In a thousand different ways... >>>>>>I like how she cooks her eggplant >>>>>>Sometimes she uses may-o-naise." >>>>>> --Michael Franks, "Jazzmen Tea" >>>>> >>>>> so, what would they call a prime rib cooked medium rareish with melted >>>>> garlic butter on the side to dip it in? >>>> >>>>I'm not falling for one that easy. >>>> >>>>Misplaced, of course. A vert pres topping is for grilled or broiled >>>>meats, not roasted. >>>> >>>>Prime Rib (more properly called "standing rib" for home use, since Prime >>>>is only sold for commercial use) gets "jus." >>> >>> and how does one actually get hold of a real prime cut, hmmmm? can >>> one be ordered through ones grocer? would a butcher be a better bet? >> >>Just buy a cow. >> >>Is there no livestock exchange near you? > > i think thats going a little OVERBOARD, mr. ah. You have a large freezer, no? -- ah Quote
Guest ah Posted April 3, 2008 Posted April 3, 2008 Brian Mailman wrote: > ah wrote: >> dave hillstrom wrote: >>> On Sat, 29 Mar 2008 10:23:02 -0700, Brian Mailman >>> <bmailman@sfo.invalid> wrote: >>> >>>>dave hillstrom wrote: >>>>> On Fri, 28 Mar 2008 10:27:23 -0700, Brian Mailman >>>>> <bmailman@sfo.invalid> wrote: >>>>> >>>>>>dave hillstrom wrote: >>>> >>>>>>> eggplant is the same as what its been cooked in. >>>>>> >>>>>>"I like how she cooks her eggplant >>>>>>In a thousand different ways... >>>>>>I like how she cooks her eggplant >>>>>>Sometimes she uses may-o-naise." >>>>>> --Michael Franks, "Jazzmen Tea" >>>>> >>>>> so, what would they call a prime rib cooked medium rareish with melted >>>>> garlic butter on the side to dip it in? >>>> >>>>I'm not falling for one that easy. >>>> >>>>Misplaced, of course. A vert pres topping is for grilled or broiled >>>>meats, not roasted. >>>> >>>>Prime Rib (more properly called "standing rib" for home use, since Prime >>>>is only sold for commercial use) gets "jus." >>> >>> and how does one actually get hold of a real prime cut, hmmmm? can >>> one be ordered through ones grocer? would a butcher be a better bet? > > Due to the switchover of Supernews to Giganews I didn't see this. > > Prime (and most Choice for that matter) is only available > commercially--that is, to restaurants. Most groceries carry Standard. > You might be able to order Choice through a butcher. > > It's all done by eye anyway; there's no definitive standard for when > Prime shades into Choice (or vice-versa). And there's only a couple > degrees difference in the marbling anyway. Especially if it's been > dry-hanged; I don't believe anyone outside the industry could discern > the difference. > > It's kinda like "filet mignon." There's actually only 4 per cow (two on > each tenderloin). The rest of the tenderloin steaks should more > properly be called "tournedos" but in practice most restaurants sell > those as filet (and the trimmings are cut up and sold as "filet > stroganoff" and nobody's particularly outraged. Except the cow. I'll never laugh at the bloody person behind the counter, ever again. -- ah Quote
Guest ah Posted April 3, 2008 Posted April 3, 2008 dave hillstrom wrote: > On Sun, 30 Mar 2008 18:46:09 -0700, pandora <pandora@peak.org> wrote: > >>On Wed, 19 Mar 2008 21:53:06 -0400, dave hillstrom wrote: >> >>> http://en.wikipedia.org/wiki/Diner_lingo >> >>Fascinating! > > i thought so. > > now brian mailman is like the king or something. <g> IAWTP. -- ah Quote
Guest ah Posted April 3, 2008 Posted April 3, 2008 dave hillstrom wrote: > On Sun, 30 Mar 2008 18:46:09 -0700, pandora <pandora@peak.org> wrote: > >>On Wed, 19 Mar 2008 21:53:06 -0400, dave hillstrom wrote: >> >>> http://en.wikipedia.org/wiki/Diner_lingo >> >>Fascinating! > > i thought so. > > now brian mailman is like the king or something. <g> IAWTP. -- ah Quote
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