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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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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/

 

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/

 

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.

 

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

 

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/