Guest Brian Mailman Posted April 3, 2008 Posted April 3, 2008 ah wrote: > 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> I find the Mrs. Dash products quite acceptable for sodium-limited diets. Anyway, the cheeses are probably salty enough in that case. B/ Quote
Guest Brian Mailman Posted April 3, 2008 Posted April 3, 2008 ah wrote: > 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> I find the Mrs. Dash products quite acceptable for sodium-limited diets. Anyway, the cheeses are probably salty enough in that case. B/ Quote
Guest Aratzio Posted April 5, 2008 Posted April 5, 2008 On Sun, 30 Mar 2008 12:23:40 -0400, in alt.alien.vampire.flonk.flonk.flonk, dave hillstrom <DaVe@MeOw.OrG> bloviated: >On Sun, 30 Mar 2008 09:14:01 -0700, Brian Mailman ><bmailman@sfo.invalid> wrote: > >>ah wrote: >>> Tim Weaver wrote: >>>> ah hugged my left nut and said: >>>> >>>>> Tim Weaver wrote: >>>>>> hugged my left nut and wrote: >>>>>> >>>>>>> >>>>>>> "dave hillstrom" <DaVe@MeOw.OrG> wrote in message >>>>>>> news:f39ru3183o6mffutfgluqgdnqa0kam7c8c@4ax.com... >>>>>>>> On Fri, 28 Mar 2008 10:27:23 -0700, Brian Mailman >>>>>>>> <bmailman@sfo.invalid> wrote: >>>>>>>> >>>>>>>> >dave hillstrom wrote: >>>>>>>> >> On Thu, 27 Mar 2008 22:08:21 -0800, <pscissons@sbcglobal.net> >>>>>>>> >> wrote: >>>>>>>> >> >>>>>>>> >>> >>>>>>>> >>>"Aratzio" <a6ahlyv02@sneakemail.com> wrote in message >>>>>>>> >>>news:96inu3l1os98ihkv4097m6pss297k7crhl@4ax.com... >>>>>>>> >>>> On Thu, 27 Mar 2008 02:41:27 -0400, in >>>>>>>> >>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom >>>>>>>> >>>> <DaVe@MeOw.OrG> bloviated: >>>>>>>> >>>> >>>>>>>> >>>> >On Wed, 26 Mar 2008 23:02:06 -0800, <pscissons@sbcglobal.net> >>>>>>>> >>>> >wrote: >>>>>>>> >>>> > >>>>>>>> >>>> >> >>>>>>>> >>>> >>"dave hillstrom" <DaVe@MeOw.OrG> wrote in message >>>>>>>> >>>> >>news:tf1ku3180a2lc3715frsnsa9tdnfsd626p@4ax.com... >>>>>>>> >>>> >>> On Thu, 20 Mar 2008 13:59:37 GMT, Aratzio >>>>>>>> >>>> >>> <a6ahlyv02@sneakemail.com> wrote: >>>>>>>> >>>> >>> >>>>>>>> >>>> >>> >On Thu, 20 Mar 2008 03:17:33 -0400, in >>>>>>>> >>>> >>> >alt.alien.vampire.flonk.flonk.flonk, dave hillstrom >>>>>>>> >>>> >>> ><DaVe@MeOw.OrG> bloviated: >>>>>>>> >>>> >>> > >>>>>>>> >>>> >>> >>On Wed, 19 Mar 2008 22:20:53 -0700, Brian Mailman >>>>>>>> >>>> >>> >><bmailman@sfo.invalid> wrote: >>>>>>>> >>>> >>> >> >>>>>>>> >>>> >>> >>>dave hillstrom wrote: >>>>>>>> >>>> >>> >>>> http://en.wikipedia.org/wiki/Diner_lingo >>>>>>>> >>>> >>> >>> >>>>>>>> >>>> >>> >>>hmmmph. >>>>>>>> >>>> >>> >>> >>>>>>>> >>>> >>> >>>"Adam and Eve on a raft" is 2 eggs over easy with >>>>>>>> >>>> >>> >>>sausage. Adam and Eve on a raft, wreck 'em" is 2 eggs >>>>>>>> >>>> >>> >>>scrambled with sausage. What they describe is "Adam and >>>>>>>> >>>> >>> >>>Eve floating" and toast is taken for granted with all >>>>>>>> >>>> >>> >>>breakfasts; there's no need specify. >>>>>>>> >>>> >>> >> >>>>>>>> >>>> >>> >>you need a vacation. >>>>>>>> >>>> >>> > >>>>>>>> >>>> >>> >If it is food or hash slinging, Brian is da man . >>>>>>>> >>>> >>> >>>>>>>> >>>> >>> lets hire him to be our cook when we buy the abandoned >>>>>>>> >>>> >>> missile silo next to the trout stream. >>>>>>>> >>>> >> >>>>>>>> >>>> >>First we need to know his position on (gag) eggplant. >>>>>>>> >>>> >> >>>>>>>> >>>> >>Smee, of the hiring committee >>>>>>>> >>>> > >>>>>>>> >>>> >hey, eggplant is a-ok with the really hot thai curries. yum! >>>>>>>> >>>> >>>>>>>> >>>> and that stir-fry prik thingy with pork. >>>>>>>> >>> >>>>>>>> >>>I can't BELIEVE you guys would actually put that vile eggplant in >>>>>>>> >>>your mouths, chew and swallow it, and pretend you like the taste! >>>>>>>> >>>No matter what you do to it, it STILL tastes like eggplant. >>>>>>>> >>> >>>>>>>> >>>Now okra, on the other hand, can be quite scrumptious. >>>>>>>> >> >>>>>>>> >> eggplant is the same as what its been cooked in. >>>>>>>> > >>>>>>>> >"I like how she cooks her eggplant >>>>>>>> >In a thousand different ways... >>>>>>>> >I like how she cooks her eggplant >>>>>>>> >Sometimes she uses may-o-naise." --Michael Franks, "Jazzmen Tea" >>>>>>>> >>>>>>>> so, what would they call a prime rib cooked medium rareish with >>>>>>>> melted garlic butter on the side to dip it in? >>>>>>> >>>>>>> A cholesterol orgy. >>>>>> >>>>>> You make that sound so naughty. >>>>> >>>>> It's the garlic butter that strains my morals. >>>> >>>> Diluted and seperated morals are for pussies. >>> >>> I can't stand the dried ones. >> >>This is the season for fresh. Stew them in butter with ramps (wild >>onions) or baby leeks. Green onion greens will do in a pinch. A >>healthy pinch of herbs de Provence or thyme and a squoosh of lemon >>juice. Salt/pepper to taste. >> >>Then take a 9x13 baking dish, and line with puff pastry. Fill with a >>mixture of half-emmental and half-gruyere cheeses. Top with 'shroom >>stew. Bake at 425 until pastry has browned, about 25 minutes or so. > >FOOD TEASE!!!!! > ><pokes with pointy stick> Told you he was good with the foodies. Quote
Guest ah Posted April 5, 2008 Posted April 5, 2008 Brian Mailman wrote: > ah wrote: >> 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> > > I find the Mrs. Dash products quite acceptable for sodium-limited diets. > > 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. -- ah Quote
Guest Brian Mailman Posted April 5, 2008 Posted April 5, 2008 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. B/ Quote
Guest ah Posted April 6, 2008 Posted April 6, 2008 Brian Mailman wrote: > ah wrote: >> Brian Mailman wrote: > ah wrote: > >>>>>> btw, salted butter, or no? >>>>> >>>>> Eh. No matter. I use whatever's around and adjust the salt >>>>> later. >>>> >>>> Being salt-intolerant, I am habituated to unsalted . . . good to >>>> know I'm not missing the show <s> >>> >>> Anyway, the cheeses are probably salty enough in that case. >> >> Aye. >> >> I once tried some Lebanese feta that was so salty it was totally >> un-etable. > > The Danish knockoffs are less salty--also summat less tangy. Ya haveta > remember that cheese-making was a pre-refrigeration way of preserving > milk and the high salt content/brine was to prevent spoilage in a warm > climate. Ya, but that was freakin' pre-refridge! "Bah-ha-ha". Sheep, I tell you. Like stripping all the volatile (spoilable) parts from rice has carried-over to modern times. I demand a fatwa! -- ah Quote
Guest pandora Posted April 7, 2008 Posted April 7, 2008 On Sun, 30 Mar 2008 20:28:53 -0700, Brian Mailman wrote: > pandora wrote: >> On Sat, 22 Mar 2008 13:50:00 -0700, Brian Mailman wrote: >> >>> knoxy wrote: >>>> Brian Mailman wrote: >>>> >>>>> dave hillstrom wrote: >>>>> > On Thu, 20 Mar 2008 10:31:38 -0700, Brian Mailman >>>>> ><bmailman@sfo.invalid> wrote: >>>>> > >>>>> > > Aratzio wrote: >>>>> >>>On Thu, 20 Mar 2008 03:17:33 -0400, in >>>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom <DaVe@MeOw.OrG> >>>>> bloviated: >>>>> > > > >>>>> >>>>On Wed, 19 Mar 2008 22:20:53 -0700, Brian Mailman >>>>> <bmailman@sfo.invalid> wrote: >>>>> > > > > >>>>> > > > > > dave hillstrom wrote: >>>>> > > > > > > http://en.wikipedia.org/wiki/Diner_lingo >>>>> > > > > > >>>>> > > > > > hmmmph. >>>>> > > > > > >>>>> > > > > > "Adam and Eve on a raft" is 2 eggs over easy with sausage. >>>>> > > > > > Adam and Eve on a raft, wreck 'em" is 2 eggs scrambled with >>>>> > > > > > sausage. What they describe is "Adam and Eve floating" and >>>>> > > > > > toast is taken for granted with all breakfasts; there's no >>>>> > > > > > need specify. >>>>> > > > > >>>>> > > > > you need a vacation. >>>>> > > > >>>>> > > > If it is food or hash slinging, Brian is da man . >>>>> > > >>>>> > > >>>>> > > >>>>> > > In the late '70s I spent a couple years on the line on the >>>>> > > graveyard shift in a 24-hour-coffeeshop. Then again, that >>>>> > > particular place it didn't matter. It was always 2:30am in >>>>> > > there, on the 20th day of night. >>>>> > >>>>> > sounds like the start of a beautiful sam whatsisname mystery story. >>>>> >>>>> There were people coming in there and talking to the flowers on the >>>>> counter. >>>>> >>>>> And there were no flowers on the counter. >>>>> >>>>> It wasn't just the customers. >>>>> >>>>> I remember a fellow I was working with crashing on a speed >>>>> psychosis.... he overturned a large stockpot of hard-boiling eggs, >>>>> probably about 20 dozen or so, and stomped all over them screaming >>>>> "HATCH NOW, YOU LITTLE DINOSAURS!!!" >>>>> >>>> Did they? Come on, don't leave me hanging! I want to know if there >>>> were little baby dinosaurs. >>> >>> I think he'd just seen Alien for the first time before starting the >>> shift. >> >> I saw Alien for the first time just before my 2nd C-section. It freaked >> me out totally. > > I can imagine. > >>> The kitchen manager was kinda pissed; docked Bobby's >> paycheck the cost >>> of the eggs and made him work day shift for a month. >> >> I HATE day shift! > > You get the point. The waiters had much better drugs on graveyard. Aye. That they did! Although my experience was with the distribution crew at a newspaper. > B/ Quote
Guest pandora Posted April 7, 2008 Posted April 7, 2008 On Mon, 31 Mar 2008 00:04:02 -0400, dave hillstrom wrote: > On Sun, 30 Mar 2008 20:26:59 -0700, Brian Mailman <bmailman@sfo.invalid> > wrote: > >>dave hillstrom wrote: >>> On Sun, 30 Mar 2008 09:14:01 -0700, Brian Mailman >>> <bmailman@sfo.invalid> wrote: >>> >>>>ah wrote: >>>>> Tim Weaver wrote: >>>>>> ah hugged my left nut and said: >>>>>> >>>>>>> Tim Weaver wrote: >>>>>>>> hugged my left nut and wrote: >>>>>>>> >>>>>>>> >>>>>>>>> "dave hillstrom" <DaVe@MeOw.OrG> wrote in message >>>>>>>>> news:f39ru3183o6mffutfgluqgdnqa0kam7c8c@4ax.com... >>>>>>>>>> On Fri, 28 Mar 2008 10:27:23 -0700, Brian Mailman >>>>>>>>>> <bmailman@sfo.invalid> wrote: >>>>>>>>>> >>>>>>>>>> >dave hillstrom wrote: >>>>>>>>>> >> On Thu, 27 Mar 2008 22:08:21 -0800, <pscissons@sbcglobal.net> >>>>>>>>>> >> wrote: >>>>>>>>>> >> >>>>>>>>>> >> >>>>>>>>>> >>>"Aratzio" <a6ahlyv02@sneakemail.com> wrote in message >>>>>>>>>> >>>news:96inu3l1os98ihkv4097m6pss297k7crhl@4ax.com... >>>>>>>>>> >>>> On Thu, 27 Mar 2008 02:41:27 -0400, in >>>>>>>>>> >>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom >>>>>>>>>> >>>> <DaVe@MeOw.OrG> bloviated: >>>>>>>>>> >>>> >>>>>>>>>> >>>> >On Wed, 26 Mar 2008 23:02:06 -0800, >>>>>>>>>> >>>> ><pscissons@sbcglobal.net> wrote: >>>>>>>>>> >>>> > >>>>>>>>>> >>>> > >>>>>>>>>> >>>> >>"dave hillstrom" <DaVe@MeOw.OrG> wrote in message >>>>>>>>>> >>>> >>news:tf1ku3180a2lc3715frsnsa9tdnfsd626p@4ax.com... >>>>>>>>>> >>>> >>> On Thu, 20 Mar 2008 13:59:37 GMT, Aratzio >>>>>>>>>> >>>> >>> <a6ahlyv02@sneakemail.com> wrote: >>>>>>>>>> >>>> >>> >>>>>>>>>> >>>> >>> >On Thu, 20 Mar 2008 03:17:33 -0400, in >>>>>>>>>> >>>> >>> >alt.alien.vampire.flonk.flonk.flonk, dave hillstrom >>>>>>>>>> >>>> >>> ><DaVe@MeOw.OrG> bloviated: >>>>>>>>>> >>>> >>> > >>>>>>>>>> >>>> >>> >>On Wed, 19 Mar 2008 22:20:53 -0700, Brian Mailman >>>>>>>>>> >>>> >>> >><bmailman@sfo.invalid> wrote: >>>>>>>>>> >>>> >>> >> >>>>>>>>>> >>>> >>> >>>dave hillstrom wrote: >>>>>>>>>> >>>> >>> >>>> http://en.wikipedia.org/wiki/Diner_lingo >>>>>>>>>> >>>> >>> >>> >>>>>>>>>> >>>> >>> >>>hmmmph. >>>>>>>>>> >>>> >>> >>> >>>>>>>>>> >>>> >>> >>>"Adam and Eve on a raft" is 2 eggs over easy with >>>>>>>>>> >>>> >>> >>>sausage. Adam and Eve on a raft, wreck 'em" is 2 >>>>>>>>>> >>>> >>> >>>eggs scrambled with sausage. What they describe is >>>>>>>>>> >>>> >>> >>>"Adam and Eve floating" and toast is taken for >>>>>>>>>> >>>> >>> >>>granted with all breakfasts; there's no need >>>>>>>>>> >>>> >>> >>>specify. >>>>>>>>>> >>>> >>> >> >>>>>>>>>> >>>> >>> >>you need a vacation. >>>>>>>>>> >>>> >>> > >>>>>>>>>> >>>> >>> >If it is food or hash slinging, Brian is da man . >>>>>>>>>> >>>> >>> >>>>>>>>>> >>>> >>> lets hire him to be our cook when we buy the abandoned >>>>>>>>>> >>>> >>> missile silo next to the trout stream. >>>>>>>>>> >>>> >> >>>>>>>>>> >>>> >>First we need to know his position on (gag) eggplant. >>>>>>>>>> >>>> >> >>>>>>>>>> >>>> >>Smee, of the hiring committee >>>>>>>>>> >>>> > >>>>>>>>>> >>>> >hey, eggplant is a-ok with the really hot thai curries. >>>>>>>>>> >>>> >yum! >>>>>>>>>> >>>> >>>>>>>>>> >>>> and that stir-fry prik thingy with pork. >>>>>>>>>> >>> >>>>>>>>>> >>>I can't BELIEVE you guys would actually put that vile >>>>>>>>>> >>>eggplant in your mouths, chew and swallow it, and pretend you >>>>>>>>>> >>>like the taste! No matter what you do to it, it STILL tastes >>>>>>>>>> >>>like eggplant. >>>>>>>>>> >>> >>>>>>>>>> >>>Now okra, on the other hand, can be quite scrumptious. >>>>>>>>>> >> >>>>>>>>>> >> eggplant is the same as what its been cooked in. >>>>>>>>>> > >>>>>>>>>> >"I like how she cooks her eggplant >>>>>>>>>> >In a thousand different ways... >>>>>>>>>> >I like how she cooks her eggplant >>>>>>>>>> >Sometimes she uses may-o-naise." --Michael Franks, "Jazzmen >>>>>>>>>> >Tea" >>>>>>>>>> >>>>>>>>>> so, what would they call a prime rib cooked medium rareish with >>>>>>>>>> melted garlic butter on the side to dip it in? >>>>>>>>> >>>>>>>>> A cholesterol orgy. >>>>>>>> >>>>>>>> You make that sound so naughty. >>>>>>> >>>>>>> It's the garlic butter that strains my morals. >>>>>> >>>>>> Diluted and seperated morals are for pussies. >>>>> >>>>> I can't stand the dried ones. >>>> >>>>This is the season for fresh. Stew them in butter with ramps (wild >>>>onions) or baby leeks. Green onion greens will do in a pinch. A >>>>healthy pinch of herbs de Provence or thyme and a squoosh of lemon >>>>juice. Salt/pepper to taste. >>>> >>>>Then take a 9x13 baking dish, and line with puff pastry. Fill with a >>>>mixture of half-emmental and half-gruyere cheeses. Top with 'shroom >>>>stew. Bake at 425 until pastry has browned, about 25 minutes or so. >>> >>> FOOD TEASE!!!!! >>> >>> <pokes with pointy stick> >> >>Eh? > > do you know what the probability of emmental and gruyere is within 75 > miles from me? And here I thought I lived in the boonies. Quote
Guest pandora Posted April 7, 2008 Posted April 7, 2008 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? :-) Quote
Guest pandora Posted April 7, 2008 Posted April 7, 2008 On Mon, 31 Mar 2008 00:52:36 -0400, dave hillstrom wrote: > On Sun, 30 Mar 2008 18:54:12 -0700, pandora <pandora@peak.org> wrote: > >>On Thu, 20 Mar 2008 19:56:14 -0700, Aratzio wrote: >> >>> On Thu, 20 Mar 2008 20:01:11 -0400, in the land of >>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom <DaVe@MeOw.OrG> got >>> double secret probation for writing: >>> >>>>On Thu, 20 Mar 2008 10:31:38 -0700, Brian Mailman >>>><bmailman@sfo.invalid> wrote: >>>> >>>>>Aratzio wrote: >>>>>> On Thu, 20 Mar 2008 03:17:33 -0400, in >>>>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom <DaVe@MeOw.OrG> >>>>>> bloviated: >>>>>> >>>>>>> On Wed, 19 Mar 2008 22:20:53 -0700, Brian Mailman >>>>>>> <bmailman@sfo.invalid> wrote: >>>>>>> >>>>>>>> dave hillstrom wrote: >>>>>>>>> http://en.wikipedia.org/wiki/Diner_lingo >>>>>>>> >>>>>>>> hmmmph. >>>>>>>> >>>>>>>> "Adam and Eve on a raft" is 2 eggs over easy with sausage. Adam >>>>>>>> and Eve on a raft, wreck 'em" is 2 eggs scrambled with sausage. >>>>>>>> What they describe is "Adam and Eve floating" and toast is taken >>>>>>>> for granted with all breakfasts; there's no need specify. >>>>>>> >>>>>>> you need a vacation. >>>>>> >>>>>> If it is food or hash slinging, Brian is da man . >>>>> >>>>> >>>>> >>>>>In the late '70s I spent a couple years on the line on the graveyard >>>>>shift in a 24-hour-coffeeshop. Then again, that particular place it >>>>>didn't matter. It was always 2:30am in there, on the 20th day of >>>>>night. >>>> >>>>sounds like the start of a beautiful sam whatsisname mystery story. >>>> >>>>and did you actually roll oysters in bacon? >>> >>> Scallops is better. >> >>I concur. > > salmon or grouper or a strong crabmeat!!! MMMMMMMMMMMMMMMMMMMMMMM I particularly like scallops and shrimp in thai sauce myself. Quote
Guest pandora Posted April 7, 2008 Posted April 7, 2008 On Mon, 31 Mar 2008 01:09:32 -0400, dave hillstrom wrote: > On Sun, 30 Mar 2008 05:42:54 -0400, ah <splifingate@gmail.com> wrote: > >>dave hillstrom wrote: >>> On Sat, 29 Mar 2008 10:21:40 -0400, ah <splifingate@gmail.com> wrote: >>> >>>>dave hillstrom wrote: >>>>> On Wed, 26 Mar 2008 21:39:10 -0700, Brian Mailman >>>>> <bmailman@sfo.invalid> wrote: >>>>> >>>>>>dave hillstrom wrote: >>>>>>> On Wed, 26 Mar 2008 14:07:23 GMT, Aratzio >>>>>>> <a6ahlyv02@sneakemail.com> wrote: >>>>>>> >>>>>>>>On Wed, 26 Mar 2008 07:10:59 -0400, in >>>>>>>>alt.alien.vampire.flonk.flonk.flonk, ah <splifingate@gmail.com> >>>>>>>>bloviated: >>>>>>>> >>>>>>>>>Aratzio wrote: >>>>>>>>>> On Thu, 20 Mar 2008 20:01:11 -0400, in the land of >>>>>>>>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom >>>>>>>>>> <DaVe@MeOw.OrG> got double secret probation for writing: >>>>>>>>>> >>>>>>>>>>>On Thu, 20 Mar 2008 10:31:38 -0700, Brian Mailman >>>>>>>>>>><bmailman@sfo.invalid> wrote: >>>>>>>>>>> >>>>>>>>>>>>Aratzio wrote: >>>>>>>>>>>>> On Thu, 20 Mar 2008 03:17:33 -0400, in >>>>>>>>>>>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom >>>>>>>>>>>>> <DaVe@MeOw.OrG> bloviated: >>>>>>>>>>>>> >>>>>>>>>>>>>> On Wed, 19 Mar 2008 22:20:53 -0700, Brian Mailman >>>>>>>>>>>>>> <bmailman@sfo.invalid> wrote: >>>>>>>>>>>>>> >>>>>>>>>>>>>>> dave hillstrom wrote: >>>>>>>>>>>>>>>> http://en.wikipedia.org/wiki/Diner_lingo >>>>>>>>>>>>>>> >>>>>>>>>>>>>>> hmmmph. >>>>>>>>>>>>>>> >>>>>>>>>>>>>>> "Adam and Eve on a raft" is 2 eggs over easy with sausage. >>>>>>>>>>>>>>> Adam and Eve on a raft, wreck 'em" is 2 eggs scrambled with >>>>>>>>>>>>>>> sausage. What they describe is "Adam and Eve floating" and >>>>>>>>>>>>>>> toast is taken for granted with all breakfasts; there's no >>>>>>>>>>>>>>> need specify. >>>>>>>>>>>>>> >>>>>>>>>>>>>> you need a vacation. >>>>>>>>>>>>> >>>>>>>>>>>>> If it is food or hash slinging, Brian is da man . >>>>>>>>>>>> >>>>>>>>>>>> >>>>>>>>>>>> >>>>>>>>>>>>In the late '70s I spent a couple years on the line on the >>>>>>>>>>>>graveyard shift in a 24-hour-coffeeshop. Then again, that >>>>>>>>>>>>particular place it didn't matter. It was always 2:30am in >>>>>>>>>>>>there, on the 20th day of night. >>>>>>>>>>> >>>>>>>>>>>sounds like the start of a beautiful sam whatsisname mystery >>>>>>>>>>>story. >>>>>>>>>>> >>>>>>>>>>>and did you actually roll oysters in bacon? >>>>>>>>>> >>>>>>>>>> Scallops is better. >>>>>>>>> >>>>>>>>>How do you roll oysters in scallops? >>>>>>>> >>>>>>>>You roll oysters with scallops. Don't let that cool angelic shell >>>>>>>>fool you. Scollops is the bad boyz of shell fish. >>>>>>> >>>>>>> "scallops" are actually round cuts from sting ray wings. >>>>>> >>>>>>Or shark fins. >>>>> >>>>> other than that, i dont think ive ~ever~ seen a "scallop" while >>>>> snorkelling or scuba diving. >>>> >>>>They hide their bods in the sand. >>> >>> like the english? oh, wait, wrong end. >> >>The ostentatiously rich. > > i wish i was ostentatiously rich. <sigh> I consider myself "rich" but not ostentatiously so. Of course, since my house appreciated in value 3 times in 6 years, I guess some would consider me ostentatiously rich. I just figure I made my move at the right time and just liked the house and its location. Quote
Guest pandora Posted April 7, 2008 Posted April 7, 2008 On Tue, 01 Apr 2008 10:35:02 -0400, dave hillstrom wrote: > On Tue, 01 Apr 2008 04:39:42 -0400, ah <splifingate@gmail.com> wrote: > >>dave hillstrom wrote: >>> On Sun, 30 Mar 2008 05:42:54 -0400, ah <splifingate@gmail.com> wrote: >>> >>>>dave hillstrom wrote: >>>>> On Sat, 29 Mar 2008 10:21:40 -0400, ah <splifingate@gmail.com> wrote: >>>>> >>>>>>dave hillstrom wrote: >>>>>>> On Wed, 26 Mar 2008 21:39:10 -0700, Brian Mailman >>>>>>> <bmailman@sfo.invalid> wrote: >>>>>>> >>>>>>>>dave hillstrom wrote: >>>>>>>>> On Wed, 26 Mar 2008 14:07:23 GMT, Aratzio >>>>>>>>> <a6ahlyv02@sneakemail.com> wrote: >>>>>>>>> >>>>>>>>>>On Wed, 26 Mar 2008 07:10:59 -0400, in >>>>>>>>>>alt.alien.vampire.flonk.flonk.flonk, ah <splifingate@gmail.com> >>>>>>>>>>bloviated: >>>>>>>>>> >>>>>>>>>>>Aratzio wrote: >>>>>>>>>>>> On Thu, 20 Mar 2008 20:01:11 -0400, in the land of >>>>>>>>>>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom >>>>>>>>>>>> <DaVe@MeOw.OrG> got double secret probation for writing: >>>>>>>>>>>> >>>>>>>>>>>>>On Thu, 20 Mar 2008 10:31:38 -0700, Brian Mailman >>>>>>>>>>>>><bmailman@sfo.invalid> wrote: >>>>>>>>>>>>> >>>>>>>>>>>>>>Aratzio wrote: >>>>>>>>>>>>>>> On Thu, 20 Mar 2008 03:17:33 -0400, in >>>>>>>>>>>>>>> alt.alien.vampire.flonk.flonk.flonk, dave hillstrom >>>>>>>>>>>>>>> <DaVe@MeOw.OrG> bloviated: >>>>>>>>>>>>>>> >>>>>>>>>>>>>>>> On Wed, 19 Mar 2008 22:20:53 -0700, Brian Mailman >>>>>>>>>>>>>>>> <bmailman@sfo.invalid> wrote: >>>>>>>>>>>>>>>> >>>>>>>>>>>>>>>>> dave hillstrom wrote: >>>>>>>>>>>>>>>>>> http://en.wikipedia.org/wiki/Diner_lingo >>>>>>>>>>>>>>>>> >>>>>>>>>>>>>>>>> hmmmph. >>>>>>>>>>>>>>>>> >>>>>>>>>>>>>>>>> "Adam and Eve on a raft" is 2 eggs over easy with >>>>>>>>>>>>>>>>> sausage. Adam and Eve on a raft, wreck 'em" is 2 eggs >>>>>>>>>>>>>>>>> scrambled with sausage. What they describe is "Adam and >>>>>>>>>>>>>>>>> Eve floating" and toast is taken for granted with all >>>>>>>>>>>>>>>>> breakfasts; there's no need specify. >>>>>>>>>>>>>>>> >>>>>>>>>>>>>>>> you need a vacation. >>>>>>>>>>>>>>> >>>>>>>>>>>>>>> If it is food or hash slinging, Brian is da man . >>>>>>>>>>>>>> >>>>>>>>>>>>>> >>>>>>>>>>>>>> >>>>>>>>>>>>>>In the late '70s I spent a couple years on the line on the >>>>>>>>>>>>>>graveyard shift in a 24-hour-coffeeshop. Then again, that >>>>>>>>>>>>>>particular place it didn't matter. It was always 2:30am in >>>>>>>>>>>>>>there, on the 20th day of night. >>>>>>>>>>>>> >>>>>>>>>>>>>sounds like the start of a beautiful sam whatsisname mystery >>>>>>>>>>>>>story. >>>>>>>>>>>>> >>>>>>>>>>>>>and did you actually roll oysters in bacon? >>>>>>>>>>>> >>>>>>>>>>>> Scallops is better. >>>>>>>>>>> >>>>>>>>>>>How do you roll oysters in scallops? >>>>>>>>>> >>>>>>>>>>You roll oysters with scallops. Don't let that cool angelic shell >>>>>>>>>>fool you. Scollops is the bad boyz of shell fish. >>>>>>>>> >>>>>>>>> "scallops" are actually round cuts from sting ray wings. >>>>>>>> >>>>>>>>Or shark fins. >>>>>>> >>>>>>> other than that, i dont think ive ~ever~ seen a "scallop" while >>>>>>> snorkelling or scuba diving. >>>>>> >>>>>>They hide their bods in the sand. >>>>> >>>>> like the english? oh, wait, wrong end. >>>> >>>>The ostentatiously rich. >>> >>> i wish i was ostentatiously rich. <sigh> >> >>It's not all that it's cracked up to be. > > bullshit. Indeed. Quote
Guest pandora Posted April 7, 2008 Posted April 7, 2008 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/ Quote
Guest Brian Mailman Posted April 8, 2008 Posted April 8, 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 9, 2008 Posted April 9, 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 9, 2008 Posted April 9, 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 9, 2008 Posted April 9, 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 11, 2008 Posted April 11, 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 11, 2008 Posted April 11, 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 11, 2008 Posted April 11, 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
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