no possible subject line could properly introduce this page

On Thu, 10 Apr 2008 20:48:44 -0700, Brian Mailman
<bmailman@sfo.invalid> wrote:

>ah wrote:
>> Brian Mailman wrote:
>>> pandora wrote:
>>>> On Mon, 31 Mar 2008 00:04:02 -0400, dave hillstrom wrote:
>>>>
>>>>> On Sun, 30 Mar 2008 20:26:59 -0700, Brian Mailman <bmailman@sfo.invalid>
>>>>> wrote:
>>>
>>>>>>> FOOD TEASE!!!!!
>>>>>>>
>>>>>>> <pokes with pointy stick>
>>>>>>
>>>>>>Eh?
>>>>>
>>>>> do you know what the probability of emmental and gruyere is within 75
>>>>> miles from me?
>>>
>>> emmental, aka "swiss."
>>
>> emmental is drier, though, isn't it?
>
>Not necessarily. Gruyere is dryer for sure. I imagine it would depend
>on what dairy made it.
>
>But what "we" call "swiss cheese" is "emmental."

then why do the high end grocery stores carry BOTH, hmmm? well mister
smarty pants?

--
dave hillstrom mhm15x4 zrbj

<This space for rent.>

 

Oh my god... This flash from Usenet: We have an unconfirmed report this morning
that *another* dave hillstrom has crashed into the *other* tower of alt.flame...
We're under attack:

>On Thu, 10 Apr 2008 19:19:53 -0400, ah <splifingate@gmail.com> wrote:
>
>>dave hillstrom wrote:
>>> On Wed, 09 Apr 2008 09:43:53 +0900, CL <flothru@yahoo.com> wrote:
>>>
>>>>dave hillstrom wrote:
>>>>> On Sun, 06 Apr 2008 08:43:03 -0400, ah <splifingate@gmail.com> wrote:
>>>>>
>>>>>> Brian Mailman wrote:
>>>>>>> ah wrote:
>>>>>>>> Brian Mailman wrote:
>>>>>>> ah wrote:
>>>>>>>
>>>>>>>>>>>> btw, salted butter, or no?
>>>>>>>>>>> Eh. No matter. I use whatever's around and adjust the salt
>>>>>>>>>>> later.
>>>>>>>>>> Being salt-intolerant, I am habituated to unsalted . . . good to
>>>>>>>>>> know I'm not missing the show <s>
>>>>>>>>> Anyway, the cheeses are probably salty enough in that case.
>>>>>>>> Aye.
>>>>>>>>
>>>>>>>> I once tried some Lebanese feta that was so salty it was totally
>>>>>>>> un-etable.
>>>>>>> The Danish knockoffs are less salty--also summat less tangy. Ya haveta
>>>>>>> remember that cheese-making was a pre-refrigeration way of preserving
>>>>>>> milk and the high salt content/brine was to prevent spoilage in a warm
>>>>>>> climate.
>>>>>> Ya, but that was freakin' pre-refridge!
>>>>>>
>>>>>> "Bah-ha-ha". Sheep, I tell you.
>>>>>>
>>>>>> Like stripping all the volatile (spoilable) parts from rice has carried-over
>>>>>> to modern times.
>>>>>>
>>>>>> I demand a fatwa!
>>>>>
>>>>> sorry. youre no where ~near~ holy enough for that.
>>>>
>>>>Okay, ah's socks (not /those/ socks; his /other/ socks) call a fatwa.
>>>>Happy now?
>>>
>>> still with the holy thing...
>>
>>I have bathed in holy water.
>
>nice burns you have there. <giggle>

Did it turn into wine? And did you hang out by the state line drinkin' it down?
Whoooa-oo-oooh?


--
The 2-Belo [the2beloATmsdDOTbiglobeDOTneDOTjp]
Emperor, Meow (Retired, on generous military pension)
afk-mn WebCenter: http://www.godhatesjanks.org/webcenter/
auk: Hammer of Thor by Special Decree 1999
(Upgraded to Diamond in 2005)
aavf3: mhm21x20

"Pearl Harbor didn't work out, so we got you with tape
decks."
-- Joseph Yoshinobu Takagi
born, Kyoto, 1937
family emigrated to San Pedro, California, 1939
interned at Manzanar, 1942 to '43
scholarship student, University of California, 1955
law degree, Stanford, 1962
MBA, Harvard, 1970
president, Nakatomi Trading
vice chairman, Nakatomi Investment Group
and father
of five

 

On Fri, 11 Apr 2008 19:50:13 +0900, The 2-Belo
<the2belo@msd.bigREMOVETHISlobe.ne.jp> wrote:

>Oh my god... This flash from Usenet: We have an unconfirmed report this morning
>that *another* dave hillstrom has crashed into the *other* tower of alt.flame...
>We're under attack:
>
>>On Thu, 10 Apr 2008 19:19:53 -0400, ah <splifingate@gmail.com> wrote:
>>
>>>dave hillstrom wrote:
>>>> On Wed, 09 Apr 2008 09:43:53 +0900, CL <flothru@yahoo.com> wrote:
>>>>
>>>>>dave hillstrom wrote:
>>>>>> On Sun, 06 Apr 2008 08:43:03 -0400, ah <splifingate@gmail.com> wrote:
>>>>>>
>>>>>>> Brian Mailman wrote:
>>>>>>>> ah wrote:
>>>>>>>>> Brian Mailman wrote:
>>>>>>>> ah wrote:
>>>>>>>>
>>>>>>>>>>>>> btw, salted butter, or no?
>>>>>>>>>>>> Eh. No matter. I use whatever's around and adjust the salt
>>>>>>>>>>>> later.
>>>>>>>>>>> Being salt-intolerant, I am habituated to unsalted . . . good to
>>>>>>>>>>> know I'm not missing the show <s>
>>>>>>>>>> Anyway, the cheeses are probably salty enough in that case.
>>>>>>>>> Aye.
>>>>>>>>>
>>>>>>>>> I once tried some Lebanese feta that was so salty it was totally
>>>>>>>>> un-etable.
>>>>>>>> The Danish knockoffs are less salty--also summat less tangy. Ya haveta
>>>>>>>> remember that cheese-making was a pre-refrigeration way of preserving
>>>>>>>> milk and the high salt content/brine was to prevent spoilage in a warm
>>>>>>>> climate.
>>>>>>> Ya, but that was freakin' pre-refridge!
>>>>>>>
>>>>>>> "Bah-ha-ha". Sheep, I tell you.
>>>>>>>
>>>>>>> Like stripping all the volatile (spoilable) parts from rice has carried-over
>>>>>>> to modern times.
>>>>>>>
>>>>>>> I demand a fatwa!
>>>>>>
>>>>>> sorry. youre no where ~near~ holy enough for that.
>>>>>
>>>>>Okay, ah's socks (not /those/ socks; his /other/ socks) call a fatwa.
>>>>>Happy now?
>>>>
>>>> still with the holy thing...
>>>
>>>I have bathed in holy water.
>>
>>nice burns you have there. <giggle>
>
>Did it turn into wine? And did you hang out by the state line drinkin' it down?
>Whoooa-oo-oooh?

<pushes the 2-Belo into the pit>

--
dave hillstrom mhm15x4 zrbj

<This space for rent.>

 

dave hillstrom wrote:
> On Fri, 11 Apr 2008 19:50:13 +0900, The 2-Belo
> <the2belo@msd.bigREMOVETHISlobe.ne.jp> wrote:
>
>>Oh my god... This flash from Usenet: We have an unconfirmed report this morning
>>that *another* dave hillstrom has crashed into the *other* tower of alt.flame...
>>We're under attack:
>>
>>>On Thu, 10 Apr 2008 19:19:53 -0400, ah <splifingate@gmail.com> wrote:
>>>
>>>>dave hillstrom wrote:
>>>>
>>>>>On Wed, 09 Apr 2008 09:43:53 +0900, CL <flothru@yahoo.com> wrote:
>>>>>
>>>>>>dave hillstrom wrote:
>>>>>>
>>>>>>>On Sun, 06 Apr 2008 08:43:03 -0400, ah <splifingate@gmail.com> wrote:
>>>>>>>
>>>>>>>>Brian Mailman wrote:
>>>>>>>>
>>>>>>>>>ah wrote:
>>>>>>>>>
>>>>>>>>>>Brian Mailman wrote:
>>>>>>>>>
>>>>>>>>>ah wrote:
>>>>>>>>>
>>>>>>>>>>>>>>btw, salted butter, or no?
>>>>>>>>>>>>>
>>>>>>>>>>>>>Eh. No matter. I use whatever's around and adjust the salt
>>>>>>>>>>>>>later.
>>>>>>>>>>>>
>>>>>>>>>>>>Being salt-intolerant, I am habituated to unsalted . . . good to
>>>>>>>>>>>>know I'm not missing the show <s>
>>>>>>>>>>>
>>>>>>>>>>>Anyway, the cheeses are probably salty enough in that case.
>>>>>>>>>>
>>>>>>>>>>Aye.
>>>>>>>>>>
>>>>>>>>>>I once tried some Lebanese feta that was so salty it was totally
>>>>>>>>>>un-etable.
>>>>>>>>>
>>>>>>>>>The Danish knockoffs are less salty--also summat less tangy. Ya haveta
>>>>>>>>>remember that cheese-making was a pre-refrigeration way of preserving
>>>>>>>>>milk and the high salt content/brine was to prevent spoilage in a warm
>>>>>>>>>climate.
>>>>>>>>
>>>>>>>>Ya, but that was freakin' pre-refridge!
>>>>>>>>
>>>>>>>>"Bah-ha-ha". Sheep, I tell you.
>>>>>>>>
>>>>>>>>Like stripping all the volatile (spoilable) parts from rice has carried-over
>>>>>>>>to modern times.
>>>>>>>>
>>>>>>>>I demand a fatwa!
>>>>>>>
>>>>>>>sorry. youre no where ~near~ holy enough for that.
>>>>>>
>>>>>>Okay, ah's socks (not /those/ socks; his /other/ socks) call a fatwa.
>>>>>>Happy now?
>>>>>
>>>>>still with the holy thing...
>>>>
>>>>I have bathed in holy water.
>>>
>>>nice burns you have there. <giggle>
>>
>>Did it turn into wine? And did you hang out by the state line drinkin' it down?
>>Whoooa-oo-oooh?
>
> <pushes the 2-Belo into the pit>
>
You should try bathing in a tub full of honey.

--
nuts

 

On Fri, 11 Apr 2008 09:57:40 -0400, in
alt.alien.vampire.flonk.flonk.flonk, mixed nuts
<melopsitticus@undulatus.budgie> bloviated:

>dave hillstrom wrote:
>> On Fri, 11 Apr 2008 19:50:13 +0900, The 2-Belo
>> <the2belo@msd.bigREMOVETHISlobe.ne.jp> wrote:
>>
>>>Oh my god... This flash from Usenet: We have an unconfirmed report this morning
>>>that *another* dave hillstrom has crashed into the *other* tower of alt.flame...
>>>We're under attack:
>>>
>>>>On Thu, 10 Apr 2008 19:19:53 -0400, ah <splifingate@gmail.com> wrote:
>>>>
>>>>>dave hillstrom wrote:
>>>>>
>>>>>>On Wed, 09 Apr 2008 09:43:53 +0900, CL <flothru@yahoo.com> wrote:
>>>>>>
>>>>>>>dave hillstrom wrote:
>>>>>>>
>>>>>>>>On Sun, 06 Apr 2008 08:43:03 -0400, ah <splifingate@gmail.com> wrote:
>>>>>>>>
>>>>>>>>>Brian Mailman wrote:
>>>>>>>>>
>>>>>>>>>>ah wrote:
>>>>>>>>>>
>>>>>>>>>>>Brian Mailman wrote:
>>>>>>>>>>
>>>>>>>>>>ah wrote:
>>>>>>>>>>
>>>>>>>>>>>>>>>btw, salted butter, or no?
>>>>>>>>>>>>>>
>>>>>>>>>>>>>>Eh. No matter. I use whatever's around and adjust the salt
>>>>>>>>>>>>>>later.
>>>>>>>>>>>>>
>>>>>>>>>>>>>Being salt-intolerant, I am habituated to unsalted . . . good to
>>>>>>>>>>>>>know I'm not missing the show <s>
>>>>>>>>>>>>
>>>>>>>>>>>>Anyway, the cheeses are probably salty enough in that case.
>>>>>>>>>>>
>>>>>>>>>>>Aye.
>>>>>>>>>>>
>>>>>>>>>>>I once tried some Lebanese feta that was so salty it was totally
>>>>>>>>>>>un-etable.
>>>>>>>>>>
>>>>>>>>>>The Danish knockoffs are less salty--also summat less tangy. Ya haveta
>>>>>>>>>>remember that cheese-making was a pre-refrigeration way of preserving
>>>>>>>>>>milk and the high salt content/brine was to prevent spoilage in a warm
>>>>>>>>>>climate.
>>>>>>>>>
>>>>>>>>>Ya, but that was freakin' pre-refridge!
>>>>>>>>>
>>>>>>>>>"Bah-ha-ha". Sheep, I tell you.
>>>>>>>>>
>>>>>>>>>Like stripping all the volatile (spoilable) parts from rice has carried-over
>>>>>>>>>to modern times.
>>>>>>>>>
>>>>>>>>>I demand a fatwa!
>>>>>>>>
>>>>>>>>sorry. youre no where ~near~ holy enough for that.
>>>>>>>
>>>>>>>Okay, ah's socks (not /those/ socks; his /other/ socks) call a fatwa.
>>>>>>>Happy now?
>>>>>>
>>>>>>still with the holy thing...
>>>>>
>>>>>I have bathed in holy water.
>>>>
>>>>nice burns you have there. <giggle>
>>>
>>>Did it turn into wine? And did you hang out by the state line drinkin' it down?
>>>Whoooa-oo-oooh?
>>
>> <pushes the 2-Belo into the pit>
>>
>You should try bathing in a tub full of honey.

Then make mead.

 

On Fri, 11 Apr 2008 09:57:40 -0400, mixed nuts
<melopsitticus@undulatus.budgie> wrote:

>dave hillstrom wrote:
>> On Fri, 11 Apr 2008 19:50:13 +0900, The 2-Belo
>> <the2belo@msd.bigREMOVETHISlobe.ne.jp> wrote:
>>
>>>Oh my god... This flash from Usenet: We have an unconfirmed report this morning
>>>that *another* dave hillstrom has crashed into the *other* tower of alt.flame...
>>>We're under attack:
>>>
>>>>On Thu, 10 Apr 2008 19:19:53 -0400, ah <splifingate@gmail.com> wrote:
>>>>
>>>>>dave hillstrom wrote:
>>>>>
>>>>>>On Wed, 09 Apr 2008 09:43:53 +0900, CL <flothru@yahoo.com> wrote:
>>>>>>
>>>>>>>dave hillstrom wrote:
>>>>>>>
>>>>>>>>On Sun, 06 Apr 2008 08:43:03 -0400, ah <splifingate@gmail.com> wrote:
>>>>>>>>
>>>>>>>>>Brian Mailman wrote:
>>>>>>>>>
>>>>>>>>>>ah wrote:
>>>>>>>>>>
>>>>>>>>>>>Brian Mailman wrote:
>>>>>>>>>>
>>>>>>>>>>ah wrote:
>>>>>>>>>>
>>>>>>>>>>>>>>>btw, salted butter, or no?
>>>>>>>>>>>>>>
>>>>>>>>>>>>>>Eh. No matter. I use whatever's around and adjust the salt
>>>>>>>>>>>>>>later.
>>>>>>>>>>>>>
>>>>>>>>>>>>>Being salt-intolerant, I am habituated to unsalted . . . good to
>>>>>>>>>>>>>know I'm not missing the show <s>
>>>>>>>>>>>>
>>>>>>>>>>>>Anyway, the cheeses are probably salty enough in that case.
>>>>>>>>>>>
>>>>>>>>>>>Aye.
>>>>>>>>>>>
>>>>>>>>>>>I once tried some Lebanese feta that was so salty it was totally
>>>>>>>>>>>un-etable.
>>>>>>>>>>
>>>>>>>>>>The Danish knockoffs are less salty--also summat less tangy. Ya haveta
>>>>>>>>>>remember that cheese-making was a pre-refrigeration way of preserving
>>>>>>>>>>milk and the high salt content/brine was to prevent spoilage in a warm
>>>>>>>>>>climate.
>>>>>>>>>
>>>>>>>>>Ya, but that was freakin' pre-refridge!
>>>>>>>>>
>>>>>>>>>"Bah-ha-ha". Sheep, I tell you.
>>>>>>>>>
>>>>>>>>>Like stripping all the volatile (spoilable) parts from rice has carried-over
>>>>>>>>>to modern times.
>>>>>>>>>
>>>>>>>>>I demand a fatwa!
>>>>>>>>
>>>>>>>>sorry. youre no where ~near~ holy enough for that.
>>>>>>>
>>>>>>>Okay, ah's socks (not /those/ socks; his /other/ socks) call a fatwa.
>>>>>>>Happy now?
>>>>>>
>>>>>>still with the holy thing...
>>>>>
>>>>>I have bathed in holy water.
>>>>
>>>>nice burns you have there. <giggle>
>>>
>>>Did it turn into wine? And did you hang out by the state line drinkin' it down?
>>>Whoooa-oo-oooh?
>>
>> <pushes the 2-Belo into the pit>
>>
>You should try bathing in a tub full of honey.

wouldnt that take a really long time?

--
dave hillstrom mhm15x4 zrbj

<This space for rent.>

 

dave hillstrom wrote:
> On Fri, 11 Apr 2008 09:57:40 -0400, mixed nuts
> <melopsitticus@undulatus.budgie> wrote:
>
>>dave hillstrom wrote:
>>
>>>On Fri, 11 Apr 2008 19:50:13 +0900, The 2-Belo
>>><the2belo@msd.bigREMOVETHISlobe.ne.jp> wrote:
>>>
>>>>Oh my god... This flash from Usenet: We have an unconfirmed report this morning
>>>>that *another* dave hillstrom has crashed into the *other* tower of alt.flame...
>>>>We're under attack:
>>>>
>>>>>On Thu, 10 Apr 2008 19:19:53 -0400, ah <splifingate@gmail.com> wrote:
>>>>>
>>>>>>dave hillstrom wrote:
>>>>>>
>>>>>>>On Wed, 09 Apr 2008 09:43:53 +0900, CL <flothru@yahoo.com> wrote:
>>>>>>>
>>>>>>>>dave hillstrom wrote:
>>>>>>>>
>>>>>>>>>On Sun, 06 Apr 2008 08:43:03 -0400, ah <splifingate@gmail.com> wrote:
>>>>>>>>>
>>>>>>>>>>Brian Mailman wrote:
>>>>>>>>>>
>>>>>>>>>>>ah wrote:
>>>>>>>>>>>
>>>>>>>>>>>>Brian Mailman wrote:
>>>>>>>>>>>
>>>>>>>>>>>ah wrote:
>>>>>>>>>>>
>>>>>>>>>>>>>>>>btw, salted butter, or no?
>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>Eh. No matter. I use whatever's around and adjust the salt
>>>>>>>>>>>>>>>later.
>>>>>>>>>>>>>>
>>>>>>>>>>>>>>Being salt-intolerant, I am habituated to unsalted . . . good to
>>>>>>>>>>>>>>know I'm not missing the show <s>
>>>>>>>>>>>>>
>>>>>>>>>>>>>Anyway, the cheeses are probably salty enough in that case.
>>>>>>>>>>>>
>>>>>>>>>>>>Aye.
>>>>>>>>>>>>
>>>>>>>>>>>>I once tried some Lebanese feta that was so salty it was totally
>>>>>>>>>>>>un-etable.
>>>>>>>>>>>
>>>>>>>>>>>The Danish knockoffs are less salty--also summat less tangy. Ya haveta
>>>>>>>>>>>remember that cheese-making was a pre-refrigeration way of preserving
>>>>>>>>>>>milk and the high salt content/brine was to prevent spoilage in a warm
>>>>>>>>>>>climate.
>>>>>>>>>>
>>>>>>>>>>Ya, but that was freakin' pre-refridge!
>>>>>>>>>>
>>>>>>>>>>"Bah-ha-ha". Sheep, I tell you.
>>>>>>>>>>
>>>>>>>>>>Like stripping all the volatile (spoilable) parts from rice has carried-over
>>>>>>>>>>to modern times.
>>>>>>>>>>
>>>>>>>>>>I demand a fatwa!
>>>>>>>>>
>>>>>>>>>sorry. youre no where ~near~ holy enough for that.
>>>>>>>>
>>>>>>>>Okay, ah's socks (not /those/ socks; his /other/ socks) call a fatwa.
>>>>>>>>Happy now?
>>>>>>>
>>>>>>>still with the holy thing...
>>>>>>
>>>>>>I have bathed in holy water.
>>>>>
>>>>>nice burns you have there. <giggle>
>>>>
>>>>Did it turn into wine? And did you hang out by the state line drinkin' it down?
>>>>Whoooa-oo-oooh?
>>>
>>><pushes the 2-Belo into the pit>
>>>
>>You should try bathing in a tub full of honey.
>
> wouldnt that take a really long time?
>
I think miracles go pretty quick. Like magic. Puff of smoke and stuff.

--
nuts

 

dave hillstrom wrote:
> On Thu, 10 Apr 2008 20:48:44 -0700, Brian Mailman
> <bmailman@sfo.invalid> wrote:
>
>>ah wrote:
>>> Brian Mailman wrote:
>>>> pandora wrote:
>>>>> On Mon, 31 Mar 2008 00:04:02 -0400, dave hillstrom wrote:
>>>>>
>>>>>> On Sun, 30 Mar 2008 20:26:59 -0700, Brian Mailman <bmailman@sfo.invalid>
>>>>>> wrote:
>>>>
>>>>>>>> FOOD TEASE!!!!!
>>>>>>>>
>>>>>>>> <pokes with pointy stick>
>>>>>>>
>>>>>>>Eh?
>>>>>>
>>>>>> do you know what the probability of emmental and gruyere is within 75
>>>>>> miles from me?
>>>>
>>>> emmental, aka "swiss."
>>>
>>> emmental is drier, though, isn't it?
>>
>>Not necessarily. Gruyere is dryer for sure. I imagine it would depend
>>on what dairy made it.
>>
>>But what "we" call "swiss cheese" is "emmental."
>
> then why do the high end grocery stores carry BOTH, hmmm? well mister
> smarty pants?

Because Emmental itself is one of those "name" things (like Cognac has
to come from Cognac, and Roquefort has to come from Roquefort).

Besides, if people didn't spend more than they needed to on something,
they wouldn't know it was "high-end."

B/

 

Brian Mailman wrote:
> ah wrote:
>> Brian Mailman wrote:
>>> pandora wrote:
>>>> On Mon, 31 Mar 2008 00:04:02 -0400, dave hillstrom wrote:
>>>>
>>>>> On Sun, 30 Mar 2008 20:26:59 -0700, Brian Mailman <bmailman@sfo.invalid>
>>>>> wrote:
>>>
>>>>>>> FOOD TEASE!!!!!
>>>>>>>
>>>>>>> <pokes with pointy stick>
>>>>>>
>>>>>>Eh?
>>>>>
>>>>> do you know what the probability of emmental and gruyere is within 75
>>>>> miles from me?
>>>
>>> emmental, aka "swiss."
>>
>> emmental is drier, though, isn't it?
>
> Not necessarily. Gruyere is dryer for sure. I imagine it would depend
> on what dairy made it.
>
> But what "we" call "swiss cheese" is "emmental."

Wot daev said!
--
ah

 

Brian Mailman wrote:
> dave hillstrom wrote:
>> On Thu, 10 Apr 2008 20:48:44 -0700, Brian Mailman
>> <bmailman@sfo.invalid> wrote:
>>
>>>ah wrote:
>>>> Brian Mailman wrote:
>>>>> pandora wrote:
>>>>>> On Mon, 31 Mar 2008 00:04:02 -0400, dave hillstrom wrote:
>>>>>>
>>>>>>> On Sun, 30 Mar 2008 20:26:59 -0700, Brian Mailman <bmailman@sfo.invalid>
>>>>>>> wrote:
>>>>>
>>>>>>>>> FOOD TEASE!!!!!
>>>>>>>>>
>>>>>>>>> <pokes with pointy stick>
>>>>>>>>
>>>>>>>>Eh?
>>>>>>>
>>>>>>> do you know what the probability of emmental and gruyere is within 75
>>>>>>> miles from me?
>>>>>
>>>>> emmental, aka "swiss."
>>>>
>>>> emmental is drier, though, isn't it?
>>>
>>>Not necessarily. Gruyere is dryer for sure. I imagine it would depend
>>>on what dairy made it.
>>>
>>>But what "we" call "swiss cheese" is "emmental."
>>
>> then why do the high end grocery stores carry BOTH, hmmm? well mister
>> smarty pants?
>
> Because Emmental itself is one of those "name" things (like Cognac has
> to come from Cognac, and Roquefort has to come from Roquefort).

Like Milwaukee's Best has to come from Milwaukee?

>
> Besides, if people didn't spend more than they needed to on something,
> they wouldn't know it was "high-end."

I bought a BMW because I couldn't spell "Jagwar".
--
ah

 

dave hillstrom wrote:
> On Thu, 10 Apr 2008 19:19:53 -0400, ah <splifingate@gmail.com> wrote:
>
>>dave hillstrom wrote:
>>> On Wed, 09 Apr 2008 09:43:53 +0900, CL <flothru@yahoo.com> wrote:
>>>
>>>>dave hillstrom wrote:
>>>>> On Sun, 06 Apr 2008 08:43:03 -0400, ah <splifingate@gmail.com> wrote:
>>>>>
>>>>>> Brian Mailman wrote:
>>>>>>> ah wrote:
>>>>>>>> Brian Mailman wrote:
>>>>>>> ah wrote:
>>>>>>>
>>>>>>>>>>>> btw, salted butter, or no?
>>>>>>>>>>> Eh. No matter. I use whatever's around and adjust the salt
>>>>>>>>>>> later.
>>>>>>>>>> Being salt-intolerant, I am habituated to unsalted . . . good to
>>>>>>>>>> know I'm not missing the show <s>
>>>>>>>>> Anyway, the cheeses are probably salty enough in that case.
>>>>>>>> Aye.
>>>>>>>>
>>>>>>>> I once tried some Lebanese feta that was so salty it was totally
>>>>>>>> un-etable.
>>>>>>> The Danish knockoffs are less salty--also summat less tangy. Ya haveta
>>>>>>> remember that cheese-making was a pre-refrigeration way of preserving
>>>>>>> milk and the high salt content/brine was to prevent spoilage in a warm
>>>>>>> climate.
>>>>>> Ya, but that was freakin' pre-refridge!
>>>>>>
>>>>>> "Bah-ha-ha". Sheep, I tell you.
>>>>>>
>>>>>> Like stripping all the volatile (spoilable) parts from rice has carried-over
>>>>>> to modern times.
>>>>>>
>>>>>> I demand a fatwa!
>>>>>
>>>>> sorry. youre no where ~near~ holy enough for that.
>>>>
>>>>Okay, ah's socks (not /those/ socks; his /other/ socks) call a fatwa.
>>>>Happy now?
>>>
>>> still with the holy thing...
>>
>>I have bathed in holy water.
>
> nice burns you have there. <giggle>
>

Thanks.

Do you thing they go better with the blue, or red?
--
ah

 

Aratzio wrote:
> On Fri, 11 Apr 2008 09:57:40 -0400, in
> alt.alien.vampire.flonk.flonk.flonk, mixed nuts
> <melopsitticus@undulatus.budgie> bloviated:
>
>>dave hillstrom wrote:
>>> On Fri, 11 Apr 2008 19:50:13 +0900, The 2-Belo
>>> <the2belo@msd.bigREMOVETHISlobe.ne.jp> wrote:
>>>
>>>>Oh my god... This flash from Usenet: We have an unconfirmed report this morning
>>>>that *another* dave hillstrom has crashed into the *other* tower of alt.flame...
>>>>We're under attack:
>>>>
>>>>>On Thu, 10 Apr 2008 19:19:53 -0400, ah <splifingate@gmail.com> wrote:
>>>>>
>>>>>>dave hillstrom wrote:
>>>>>>
>>>>>>>On Wed, 09 Apr 2008 09:43:53 +0900, CL <flothru@yahoo.com> wrote:
>>>>>>>
>>>>>>>>dave hillstrom wrote:
>>>>>>>>
>>>>>>>>>On Sun, 06 Apr 2008 08:43:03 -0400, ah <splifingate@gmail.com> wrote:
>>>>>>>>>
>>>>>>>>>>Brian Mailman wrote:
>>>>>>>>>>
>>>>>>>>>>>ah wrote:
>>>>>>>>>>>
>>>>>>>>>>>>Brian Mailman wrote:
>>>>>>>>>>>
>>>>>>>>>>>ah wrote:
>>>>>>>>>>>
>>>>>>>>>>>>>>>>btw, salted butter, or no?
>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>Eh. No matter. I use whatever's around and adjust the salt
>>>>>>>>>>>>>>>later.
>>>>>>>>>>>>>>
>>>>>>>>>>>>>>Being salt-intolerant, I am habituated to unsalted . . . good to
>>>>>>>>>>>>>>know I'm not missing the show <s>
>>>>>>>>>>>>>
>>>>>>>>>>>>>Anyway, the cheeses are probably salty enough in that case.
>>>>>>>>>>>>
>>>>>>>>>>>>Aye.
>>>>>>>>>>>>
>>>>>>>>>>>>I once tried some Lebanese feta that was so salty it was totally
>>>>>>>>>>>>un-etable.
>>>>>>>>>>>
>>>>>>>>>>>The Danish knockoffs are less salty--also summat less tangy. Ya haveta
>>>>>>>>>>>remember that cheese-making was a pre-refrigeration way of preserving
>>>>>>>>>>>milk and the high salt content/brine was to prevent spoilage in a warm
>>>>>>>>>>>climate.
>>>>>>>>>>
>>>>>>>>>>Ya, but that was freakin' pre-refridge!
>>>>>>>>>>
>>>>>>>>>>"Bah-ha-ha". Sheep, I tell you.
>>>>>>>>>>
>>>>>>>>>>Like stripping all the volatile (spoilable) parts from rice has carried-over
>>>>>>>>>>to modern times.
>>>>>>>>>>
>>>>>>>>>>I demand a fatwa!
>>>>>>>>>
>>>>>>>>>sorry. youre no where ~near~ holy enough for that.
>>>>>>>>
>>>>>>>>Okay, ah's socks (not /those/ socks; his /other/ socks) call a fatwa.
>>>>>>>>Happy now?
>>>>>>>
>>>>>>>still with the holy thing...
>>>>>>
>>>>>>I have bathed in holy water.
>>>>>
>>>>>nice burns you have there. <giggle>
>>>>
>>>>Did it turn into wine? And did you hang out by the state line drinkin' it down?
>>>>Whoooa-oo-oooh?
>>>
>>> <pushes the 2-Belo into the pit>
>>>
>>You should try bathing in a tub full of honey.
>
> Then make mead.

That's some gruesome stuff.
--
ah

 

On Sat, 12 Apr 2008 06:48:33 -0400, ah <splifingate@gmail.com> wrote:

>dave hillstrom wrote:
>> On Thu, 10 Apr 2008 19:19:53 -0400, ah <splifingate@gmail.com> wrote:
>>
>>>dave hillstrom wrote:
>>>> On Wed, 09 Apr 2008 09:43:53 +0900, CL <flothru@yahoo.com> wrote:
>>>>
>>>>>dave hillstrom wrote:
>>>>>> On Sun, 06 Apr 2008 08:43:03 -0400, ah <splifingate@gmail.com> wrote:
>>>>>>
>>>>>>> Brian Mailman wrote:
>>>>>>>> ah wrote:
>>>>>>>>> Brian Mailman wrote:
>>>>>>>> ah wrote:
>>>>>>>>
>>>>>>>>>>>>> btw, salted butter, or no?
>>>>>>>>>>>> Eh. No matter. I use whatever's around and adjust the salt
>>>>>>>>>>>> later.
>>>>>>>>>>> Being salt-intolerant, I am habituated to unsalted . . . good to
>>>>>>>>>>> know I'm not missing the show <s>
>>>>>>>>>> Anyway, the cheeses are probably salty enough in that case.
>>>>>>>>> Aye.
>>>>>>>>>
>>>>>>>>> I once tried some Lebanese feta that was so salty it was totally
>>>>>>>>> un-etable.
>>>>>>>> The Danish knockoffs are less salty--also summat less tangy. Ya haveta
>>>>>>>> remember that cheese-making was a pre-refrigeration way of preserving
>>>>>>>> milk and the high salt content/brine was to prevent spoilage in a warm
>>>>>>>> climate.
>>>>>>> Ya, but that was freakin' pre-refridge!
>>>>>>>
>>>>>>> "Bah-ha-ha". Sheep, I tell you.
>>>>>>>
>>>>>>> Like stripping all the volatile (spoilable) parts from rice has carried-over
>>>>>>> to modern times.
>>>>>>>
>>>>>>> I demand a fatwa!
>>>>>>
>>>>>> sorry. youre no where ~near~ holy enough for that.
>>>>>
>>>>>Okay, ah's socks (not /those/ socks; his /other/ socks) call a fatwa.
>>>>>Happy now?
>>>>
>>>> still with the holy thing...
>>>
>>>I have bathed in holy water.
>>
>> nice burns you have there. <giggle>
>>
>
>Thanks.
>
>Do you thing they go better with the blue, or red?

blue. definitely. you wouldnt want to overdo it or anything.

--
dave hillstrom mhm15x4 zrbj

<This space for rent.>

 

On Sat, 12 Apr 2008 06:49:13 -0400, ah <splifingate@gmail.com> wrote:

>Aratzio wrote:
>> On Fri, 11 Apr 2008 09:57:40 -0400, in
>> alt.alien.vampire.flonk.flonk.flonk, mixed nuts
>> <melopsitticus@undulatus.budgie> bloviated:
>>
>>>dave hillstrom wrote:
>>>> On Fri, 11 Apr 2008 19:50:13 +0900, The 2-Belo
>>>> <the2belo@msd.bigREMOVETHISlobe.ne.jp> wrote:
>>>>
>>>>>Oh my god... This flash from Usenet: We have an unconfirmed report this morning
>>>>>that *another* dave hillstrom has crashed into the *other* tower of alt.flame...
>>>>>We're under attack:
>>>>>
>>>>>>On Thu, 10 Apr 2008 19:19:53 -0400, ah <splifingate@gmail.com> wrote:
>>>>>>
>>>>>>>dave hillstrom wrote:
>>>>>>>
>>>>>>>>On Wed, 09 Apr 2008 09:43:53 +0900, CL <flothru@yahoo.com> wrote:
>>>>>>>>
>>>>>>>>>dave hillstrom wrote:
>>>>>>>>>
>>>>>>>>>>On Sun, 06 Apr 2008 08:43:03 -0400, ah <splifingate@gmail.com> wrote:
>>>>>>>>>>
>>>>>>>>>>>Brian Mailman wrote:
>>>>>>>>>>>
>>>>>>>>>>>>ah wrote:
>>>>>>>>>>>>
>>>>>>>>>>>>>Brian Mailman wrote:
>>>>>>>>>>>>
>>>>>>>>>>>>ah wrote:
>>>>>>>>>>>>
>>>>>>>>>>>>>>>>>btw, salted butter, or no?
>>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>>Eh. No matter. I use whatever's around and adjust the salt
>>>>>>>>>>>>>>>>later.
>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>Being salt-intolerant, I am habituated to unsalted . . . good to
>>>>>>>>>>>>>>>know I'm not missing the show <s>
>>>>>>>>>>>>>>
>>>>>>>>>>>>>>Anyway, the cheeses are probably salty enough in that case.
>>>>>>>>>>>>>
>>>>>>>>>>>>>Aye.
>>>>>>>>>>>>>
>>>>>>>>>>>>>I once tried some Lebanese feta that was so salty it was totally
>>>>>>>>>>>>>un-etable.
>>>>>>>>>>>>
>>>>>>>>>>>>The Danish knockoffs are less salty--also summat less tangy. Ya haveta
>>>>>>>>>>>>remember that cheese-making was a pre-refrigeration way of preserving
>>>>>>>>>>>>milk and the high salt content/brine was to prevent spoilage in a warm
>>>>>>>>>>>>climate.
>>>>>>>>>>>
>>>>>>>>>>>Ya, but that was freakin' pre-refridge!
>>>>>>>>>>>
>>>>>>>>>>>"Bah-ha-ha". Sheep, I tell you.
>>>>>>>>>>>
>>>>>>>>>>>Like stripping all the volatile (spoilable) parts from rice has carried-over
>>>>>>>>>>>to modern times.
>>>>>>>>>>>
>>>>>>>>>>>I demand a fatwa!
>>>>>>>>>>
>>>>>>>>>>sorry. youre no where ~near~ holy enough for that.
>>>>>>>>>
>>>>>>>>>Okay, ah's socks (not /those/ socks; his /other/ socks) call a fatwa.
>>>>>>>>>Happy now?
>>>>>>>>
>>>>>>>>still with the holy thing...
>>>>>>>
>>>>>>>I have bathed in holy water.
>>>>>>
>>>>>>nice burns you have there. <giggle>
>>>>>
>>>>>Did it turn into wine? And did you hang out by the state line drinkin' it down?
>>>>>Whoooa-oo-oooh?
>>>>
>>>> <pushes the 2-Belo into the pit>
>>>>
>>>You should try bathing in a tub full of honey.
>>
>> Then make mead.
>
>That's some gruesome stuff.

i bet i could make it palatable.

--
dave hillstrom mhm15x4 zrbj

<This space for rent.>

 

ah wrote:
> Brian Mailman wrote:
>> dave hillstrom wrote:
>>> On Thu, 10 Apr 2008 20:48:44 -0700, Brian Mailman
>>> <bmailman@sfo.invalid> wrote:
>>>
>>>>ah wrote:
>>>>> Brian Mailman wrote:
>>>>>> pandora wrote:
>>>>>>> On Mon, 31 Mar 2008 00:04:02 -0400, dave hillstrom wrote:
>>>>>>>
>>>>>>>> On Sun, 30 Mar 2008 20:26:59 -0700, Brian Mailman <bmailman@sfo.invalid>
>>>>>>>> wrote:
>>>>>>
>>>>>>>>>> FOOD TEASE!!!!!
>>>>>>>>>>
>>>>>>>>>> <pokes with pointy stick>
>>>>>>>>>
>>>>>>>>>Eh?
>>>>>>>>
>>>>>>>> do you know what the probability of emmental and gruyere is within 75
>>>>>>>> miles from me?
>>>>>>
>>>>>> emmental, aka "swiss."
>>>>>
>>>>> emmental is drier, though, isn't it?
>>>>
>>>>Not necessarily. Gruyere is dryer for sure. I imagine it would depend
>>>>on what dairy made it.
>>>>
>>>>But what "we" call "swiss cheese" is "emmental."
>>>
>>> then why do the high end grocery stores carry BOTH, hmmm? well mister
>>> smarty pants?
>>
>> Because Emmental itself is one of those "name" things (like Cognac has
>> to come from Cognac, and Roquefort has to come from Roquefort).
>
> Like Milwaukee's Best has to come from Milwaukee?

Yep, if all the beer-growing areas in Wisconsin agreed to that.

>> Besides, if people didn't spend more than they needed to on something,
>> they wouldn't know it was "high-end."
>
> I bought a BMW because I couldn't spell "Jagwar".

So this old lady's husband died and she called the funeral home to come
get the body. She told them she lived on Eucalyptus and they asked her
to spell it. "E-u-c----oh never mind, I'll just take him over to Oak."

B/

 

On Sat, 12 Apr 2008 10:29:40 -0700, Brian Mailman
<bmailman@sfo.invalid> wrote:

>ah wrote:
>> Brian Mailman wrote:
>>> dave hillstrom wrote:
>>>> On Thu, 10 Apr 2008 20:48:44 -0700, Brian Mailman
>>>> <bmailman@sfo.invalid> wrote:
>>>>
>>>>>ah wrote:
>>>>>> Brian Mailman wrote:
>>>>>>> pandora wrote:
>>>>>>>> On Mon, 31 Mar 2008 00:04:02 -0400, dave hillstrom wrote:
>>>>>>>>
>>>>>>>>> On Sun, 30 Mar 2008 20:26:59 -0700, Brian Mailman <bmailman@sfo.invalid>
>>>>>>>>> wrote:
>>>>>>>
>>>>>>>>>>> FOOD TEASE!!!!!
>>>>>>>>>>>
>>>>>>>>>>> <pokes with pointy stick>
>>>>>>>>>>
>>>>>>>>>>Eh?
>>>>>>>>>
>>>>>>>>> do you know what the probability of emmental and gruyere is within 75
>>>>>>>>> miles from me?
>>>>>>>
>>>>>>> emmental, aka "swiss."
>>>>>>
>>>>>> emmental is drier, though, isn't it?
>>>>>
>>>>>Not necessarily. Gruyere is dryer for sure. I imagine it would depend
>>>>>on what dairy made it.
>>>>>
>>>>>But what "we" call "swiss cheese" is "emmental."
>>>>
>>>> then why do the high end grocery stores carry BOTH, hmmm? well mister
>>>> smarty pants?
>>>
>>> Because Emmental itself is one of those "name" things (like Cognac has
>>> to come from Cognac, and Roquefort has to come from Roquefort).
>>
>> Like Milwaukee's Best has to come from Milwaukee?
>
>Yep, if all the beer-growing areas in Wisconsin agreed to that.
>
>>> Besides, if people didn't spend more than they needed to on something,
>>> they wouldn't know it was "high-end."
>>
>> I bought a BMW because I couldn't spell "Jagwar".
>
>So this old lady's husband died and she called the funeral home to come
>get the body. She told them she lived on Eucalyptus and they asked her
>to spell it. "E-u-c----oh never mind, I'll just take him over to Oak."

<pushes brian into the pit>

--
dave hillstrom mhm15x4 zrbj

<This space for rent.>

 

"dave hillstrom" <DaVe@MeOw.OrG> wrote in message
news:tau104tdl08og2dn21gutpufbore3beh34@4ax.com...
> On Sat, 12 Apr 2008 10:29:40 -0700, Brian Mailman
> <bmailman@sfo.invalid> wrote:
>
> >ah wrote:
> >> Brian Mailman wrote:
> >>> dave hillstrom wrote:
> >>>> On Thu, 10 Apr 2008 20:48:44 -0700, Brian Mailman
> >>>> <bmailman@sfo.invalid> wrote:
> >>>>
> >>>>>ah wrote:
> >>>>>> Brian Mailman wrote:
> >>>>>>> pandora wrote:
> >>>>>>>> On Mon, 31 Mar 2008 00:04:02 -0400, dave hillstrom wrote:
> >>>>>>>>
> >>>>>>>>> On Sun, 30 Mar 2008 20:26:59 -0700, Brian Mailman
<bmailman@sfo.invalid>
> >>>>>>>>> wrote:
> >>>>>>>
> >>>>>>>>>>> FOOD TEASE!!!!!
> >>>>>>>>>>>
> >>>>>>>>>>> <pokes with pointy stick>
> >>>>>>>>>>
> >>>>>>>>>>Eh?
> >>>>>>>>>
> >>>>>>>>> do you know what the probability of emmental and gruyere is
within 75
> >>>>>>>>> miles from me?
> >>>>>>>
> >>>>>>> emmental, aka "swiss."
> >>>>>>
> >>>>>> emmental is drier, though, isn't it?
> >>>>>
> >>>>>Not necessarily. Gruyere is dryer for sure. I imagine it would
depend
> >>>>>on what dairy made it.
> >>>>>
> >>>>>But what "we" call "swiss cheese" is "emmental."
> >>>>
> >>>> then why do the high end grocery stores carry BOTH, hmmm? well
mister
> >>>> smarty pants?
> >>>
> >>> Because Emmental itself is one of those "name" things (like Cognac has
> >>> to come from Cognac, and Roquefort has to come from Roquefort).
> >>
> >> Like Milwaukee's Best has to come from Milwaukee?
> >
> >Yep, if all the beer-growing areas in Wisconsin agreed to that.
> >
> >>> Besides, if people didn't spend more than they needed to on something,
> >>> they wouldn't know it was "high-end."
> >>
> >> I bought a BMW because I couldn't spell "Jagwar".
> >
> >So this old lady's husband died and she called the funeral home to come
> >get the body. She told them she lived on Eucalyptus and they asked her
> >to spell it. "E-u-c----oh never mind, I'll just take him over to Oak."
>
> <pushes brian into the pit>

Better take it easy there, Daev. It's gettin' kinda crowded down in the pit.

Smee

>
> --
> dave hillstrom mhm15x4 zrbj
>
> <This space for rent.>

 

dave hillstrom wrote:
> On Sat, 12 Apr 2008 10:29:40 -0700, Brian Mailman
> <bmailman@sfo.invalid> wrote:
>
>> ah wrote:
>>> Brian Mailman wrote:
>>>> dave hillstrom wrote:
>>>>> On Thu, 10 Apr 2008 20:48:44 -0700, Brian Mailman
>>>>> <bmailman@sfo.invalid> wrote:
>>>>>
>>>>>> ah wrote:
>>>>>>> Brian Mailman wrote:
>>>>>>>> pandora wrote:
>>>>>>>>> On Mon, 31 Mar 2008 00:04:02 -0400, dave hillstrom
>>>>>>>>> wrote:
>>>>>>>>>
>>>>>>>>>> On Sun, 30 Mar 2008 20:26:59 -0700, Brian Mailman
>>>>>>>>>> <bmailman@sfo.invalid> wrote:
>>>>>>>>
>>>>>>>>>>>> FOOD TEASE!!!!!
>>>>>>>>>>>>
>>>>>>>>>>>> <pokes with pointy stick>
>>>>>>>>>>>
>>>>>>>>>>> Eh?
>>>>>>>>>>
>>>>>>>>>> do you know what the probability of emmental and
>>>>>>>>>> gruyere is within 75 miles from me?
>>>>>>>>
>>>>>>>> emmental, aka "swiss."
>>>>>>>
>>>>>>> emmental is drier, though, isn't it?
>>>>>>
>>>>>> Not necessarily. Gruyere is dryer for sure. I imagine it
>>>>>> would depend on what dairy made it.
>>>>>>
>>>>>> But what "we" call "swiss cheese" is "emmental."
>>>>>
>>>>> then why do the high end grocery stores carry BOTH, hmmm?
>>>>> well mister smarty pants?
>>>>
>>>> Because Emmental itself is one of those "name" things (like
>>>> Cognac has to come from Cognac, and Roquefort has to come from
>>>> Roquefort).
>>>
>>> Like Milwaukee's Best has to come from Milwaukee?
>>
>> Yep, if all the beer-growing areas in Wisconsin agreed to that.
>>
>>>> Besides, if people didn't spend more than they needed to on
>>>> something, they wouldn't know it was "high-end."
>>>
>>> I bought a BMW because I couldn't spell "Jagwar".
>>
>> So this old lady's husband died and she called the funeral home to
>> come get the body. She told them she lived on Eucalyptus and they
>> asked her to spell it. "E-u-c----oh never mind, I'll just take him
>> over to Oak."
>
> <pushes brian into the pit>
>
"Down in the Depths... of the 90th Floor"
http://www.cmt.com/artists/az/sharon_ralph/1344390/album.jhtml

 

On Mon, 07 Apr 2008 10:57:20 -0700, 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."

We have a very nice deli just 8 miles from where I live.

> B/

 

On Fri, 11 Apr 2008 14:05:03 +0000, Aratzio wrote:

> On Fri, 11 Apr 2008 09:57:40 -0400, in
> alt.alien.vampire.flonk.flonk.flonk, mixed nuts
> <melopsitticus@undulatus.budgie> bloviated:
>
>>dave hillstrom wrote:
>>> On Fri, 11 Apr 2008 19:50:13 +0900, The 2-Belo
>>> <the2belo@msd.bigREMOVETHISlobe.ne.jp> wrote:
>>>
>>>>Oh my god... This flash from Usenet: We have an unconfirmed report this
>>>>morning that *another* dave hillstrom has crashed into the *other*
>>>>tower of alt.flame... We're under attack:
>>>>
>>>>>On Thu, 10 Apr 2008 19:19:53 -0400, ah <splifingate@gmail.com> wrote:
>>>>>
>>>>>>dave hillstrom wrote:
>>>>>>
>>>>>>>On Wed, 09 Apr 2008 09:43:53 +0900, CL <flothru@yahoo.com> wrote:
>>>>>>>
>>>>>>>>dave hillstrom wrote:
>>>>>>>>
>>>>>>>>>On Sun, 06 Apr 2008 08:43:03 -0400, ah <splifingate@gmail.com>
>>>>>>>>>wrote:
>>>>>>>>>
>>>>>>>>>>Brian Mailman wrote:
>>>>>>>>>>
>>>>>>>>>>>ah wrote:
>>>>>>>>>>>
>>>>>>>>>>>>Brian Mailman wrote:
>>>>>>>>>>>
>>>>>>>>>>>ah wrote:
>>>>>>>>>>>
>>>>>>>>>>>>>>>>btw, salted butter, or no?
>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>Eh. No matter. I use whatever's around and adjust the salt
>>>>>>>>>>>>>>>later.
>>>>>>>>>>>>>>
>>>>>>>>>>>>>>Being salt-intolerant, I am habituated to unsalted . . . good
>>>>>>>>>>>>>>to know I'm not missing the show <s>
>>>>>>>>>>>>>
>>>>>>>>>>>>>Anyway, the cheeses are probably salty enough in that case.
>>>>>>>>>>>>
>>>>>>>>>>>>Aye.
>>>>>>>>>>>>
>>>>>>>>>>>>I once tried some Lebanese feta that was so salty it was
>>>>>>>>>>>>totally un-etable.
>>>>>>>>>>>
>>>>>>>>>>>The Danish knockoffs are less salty--also summat less tangy. Ya
>>>>>>>>>>>haveta remember that cheese-making was a pre-refrigeration way
>>>>>>>>>>>of preserving milk and the high salt content/brine was to
>>>>>>>>>>>prevent spoilage in a warm climate.
>>>>>>>>>>
>>>>>>>>>>Ya, but that was freakin' pre-refridge!
>>>>>>>>>>
>>>>>>>>>>"Bah-ha-ha". Sheep, I tell you.
>>>>>>>>>>
>>>>>>>>>>Like stripping all the volatile (spoilable) parts from rice has
>>>>>>>>>>carried-over to modern times.
>>>>>>>>>>
>>>>>>>>>>I demand a fatwa!
>>>>>>>>>
>>>>>>>>>sorry. youre no where ~near~ holy enough for that.
>>>>>>>>
>>>>>>>>Okay, ah's socks (not /those/ socks; his /other/ socks) call a
>>>>>>>>fatwa. Happy now?
>>>>>>>
>>>>>>>still with the holy thing...
>>>>>>
>>>>>>I have bathed in holy water.
>>>>>
>>>>>nice burns you have there. <giggle>
>>>>
>>>>Did it turn into wine? And did you hang out by the state line drinkin'
>>>>it down? Whoooa-oo-oooh?
>>>
>>> <pushes the 2-Belo into the pit>
>>>
>>You should try bathing in a tub full of honey.
>
> Then make mead.

Too gagging sweet for my tastes. I had some on my wedding night and puked
all night long. Not a great start.