Dataw Lunch Special 2/11/2016

[jmcquown]

Grilled Cheese and Bacon
On Wheat
Choice of Side
$9.50

Pulled Pork BBQ
On Kaiser Roll with Sliced Pickle
Choice of Side
$10.00

Blue Plate
Smothered Pork Chop
With Mashed Potatoes and Steamed Vegetables
$11.00

Jill

[Janet B]

On Thu, 11 Feb 2016 10:56:30 -0500, jmcquown <j_mc...@comcast.net>
wrote:

Doesn't seem very exciting. I think the menu needs a glorious
winter-time soup or some sort of heavy-duty salad or one of the above
sandwiches.
Janet US

[jmcquown]

Not exciting, that's for sure. I can sure as hell make a grilled cheese
sandwich with bacon for less than $9.50. I wouldn't serve pulled pork
on a Kaiser roll, either. I don't understand the fascination with
Kaiser rolls.

The soup of the day is split pea with kielbasa. No price listed.

I plan to make smothered pork chops with mashed potatoes and steamed
brussels sprouts for dinner. I certainly wouldn't make that for lunch.

Jill

[sf]

On Thu, 11 Feb 2016 10:56:30 -0500, jmcquown <j_mc...@comcast.net>
wrote:

I'd like the pork chop and an Arnold Palmer, thanks.

--

sf

[jmcquown]

I'd take the pork chop, hold the Arnold Palmer. :)

Jill

[Cindy Hamilton]

I'd make my grilled cheese at home for pennies on the dollar.
Not a smothered pork chop fan, so I'd probably pick the
pulled pork, which is something I don't make at home.

Of course, there are probably much better places to get
pulled pork.

Cindy Hamilton

[Nunya Bidnits]

"jmcquown" wrote in message news:n9idpl$o89$1...@dont-email.me...

>The soup of the day is split pea with kielbasa. No price
>listed.

That sounds better than any of the other crap. Just sayin'.

[dsi1]

The chef is probably not the most original, inventive, exciting, cook
around but he probably works for cheap and the food on the menu
maximizes the bottom line. The bottom line usually wins over exciting.
Obviously, the managers of the joint have no pride left in what they're
doing. Their motto is probably "git 'er done!"

[MaryL]

Wow! That's an expensive grilled cheese with bacon. I ate lunch at
home and had a bowl of tomato soup and a grilled cheese sandwich (no
bacon). There was very little cost and not much work, but it was tasty.

MaryL

[Brooklyn1]

Mayhaps the side at the club was a big bowl of homemade beef barley
with 'shrooms. Thing is "on wheat" means nothing, most all bread is
made with wheat flour... would be meaningful if on 'whole wheat'. I
much prefer grilled Swiss on rye.

[Ophelia]

"Brooklyn1" <grave...@verizon.net> wrote in message
news:31kqbb57lvubepvs3...@4ax.com...

I've often wondered about the 'wheat' thing. I just figured that most
people don't eat regular bread.



--
http://www.helpforheroes.org.uk/shop/

[sf]

On Fri, 12 Feb 2016 09:56:47 -0000, "Ophelia" <OphEl...@gmail.com>
wrote:

Sheldon doesn't get around much. "Wheat" is short for whole wheat.
It's poor menu authoring to just say wheat, but that's what it is
often called in conversation. Waitresses will as you if you want
"white, wheat or rye" and unless you're from another planet (or
perhaps another country), you'll know she's talking about sliced bread
vs a roll and that wheat means whole wheat.

--

sf

[Ophelia]

"sf" <s...@geemail.com> wrote in message
news:5ocrbbl1s8s232cg0...@4ax.com...

Thanks:) I was never sure, although for me, it could mean a whole wheat
roll.


--
http://www.helpforheroes.org.uk/shop/

[Cindy Hamilton]

And when they mean "whole wheat" what they actually mean is
"white bread with enough whole wheat flour to color it tan".

Cindy Hamilton

[sf]

On Fri, 12 Feb 2016 11:09:25 -0000, "Ophelia" <OphEl...@gmail.com>
wrote:

> Thanks:) I was never sure, although for me, it could mean a whole wheat
> roll.

I understand. When you're given those choices in a restaurant, it's
usually at breakfast so sliced bread is implied because it's toast.
It's also implied for sandwiches, because they'd specify "roll", if
that was a choice. For instance, they'd call it a Whole Wheat Kaiser
Roll. They don't, so white is implied.

--

sf

[William]

On Thu, 11 Feb 2016 10:56:30 -0500, jmcquown <j_mc...@comcast.net>
wrote:

>Pulled Pork BBQ
>On Kaiser Roll with Sliced Pickle
>Choice of Side

does this sandwich include a generous heap of coleslaw on top of the
pulled pork?

William

[S Viemeister]

On 2/12/2016 4:56 AM, Ophelia wrote:
> "Brooklyn1" <grave...@verizon.net> wrote in message

>> Mayhaps the side at the club was a big bowl of homemade beef barley
>> with 'shrooms. Thing is "on wheat" means nothing, most all bread is
>> made with wheat flour... would be meaningful if on 'whole wheat'. I
>> much prefer grilled Swiss on rye.
>
> I've often wondered about the 'wheat' thing. I just figured that most
> people don't eat regular bread.
>

I've actually met people who've been told to avoid _wheat_ - so they
make sure they only buy _white_ bread...

[Gary]

That would be your "Choice of Side" but NOT in Jill's world. heheh

[Gary]

;-D

[Ophelia]

"Cindy Hamilton" <angelica...@yahoo.com> wrote in message
news:d282e6ef-e416-47ef...@googlegroups.com...

Really??? Oh! :((



--
http://www.helpforheroes.org.uk/shop/

[Ophelia]

"S Viemeister" <firs...@lastname.oc.ku> wrote in message
news:di65al...@mid.individual.net...

lol.

Incidentally, Himself <tm> <g> made the stock and was rather surprised
how good it tasted, and it was jellied too :))

He has also made a pizza and was well pleased:) You were right btw ... he
is
looking at bread now ... :) Oh, I asked him what another favourite is that
he might like to make and he said Bol sauce!!! So guess what ... :))

Heh who woulda thunk it:)

--
http://www.helpforheroes.org.uk/shop/

[Ophelia]

"sf" <s...@geemail.com> wrote in message

news:6khrbb5brjktuqmbk...@4ax.com...

Ok, Thanks:)

--
http://www.helpforheroes.org.uk/shop/

[sf]

On Fri, 12 Feb 2016 03:44:42 -0800 (PST), Cindy Hamilton
<angelica...@yahoo.com> wrote:

> And when they mean "whole wheat" what they actually mean is
> "white bread with enough whole wheat flour to color it tan".

Yes.

--

sf

[S Viemeister]

On 2/12/2016 10:48 AM, Ophelia wrote:
> "S Viemeister" <firs...@lastname.oc.ku> wrote

>> I've actually met people who've been told to avoid _wheat_ - so they make
>> sure they only buy _white_ bread...
>
> lol.
>
> Incidentally, Himself <tm> <g> made the stock and was rather surprised
> how good it tasted, and it was jellied too :))
>
> He has also made a pizza and was well pleased:) You were right btw ...
> he is looking at bread now ... :) Oh, I asked him what another favourite is that
> he might like to make and he said Bol sauce!!! So guess what ... :))
>
> Heh who woulda thunk it:)
>

Excellent!
My 'Himself' isn't yet at the point where he can look at what we have in
stock and make something up, but he's very good at following one of my
recipes, and asks a lot of questions about ingredients and technique,
when I make something he particularly likes.

[Janet B]

On Fri, 12 Feb 2016 16:52:39 GMT, "l not -l" <lal...@cujo.com> wrote:

>This is one of those food things I just don't understand; why some places
>ruin good bbq by dumping slaw on it. Maybe bad bbq needs the slaw to hide
>behind; but, good bbq doesn't. I like good slaw and I like good bbq; but I
>want to taste bbq. If I wanted a slaw sandwich, I'd just ask for that; so,
>I want my slaw on the side, not piled on like a serving of garbage heap.

I don't understand the post Thanksgiving turkey sandwiches. I just
want turkey, mayo and lettuce. I don't want cranberry sauce and
dressing. I guess it is just a different view of what a sandwich
should be.
Janet US

[Ophelia]

"S Viemeister" <firs...@lastname.oc.ku> wrote in message

news:di6emb...@mid.individual.net...

I mentioned to my 'Himself' that he might be able to follow a recipe, and
his response was that I experiment a lot which made him feel he couldn't do
that. So it looks like I have to write a recipe and work with him to use
it. He has written down carefully every step we made when making the stock
and pizza. I think he is a *long* way from looking at what we have in
stock ... but I am stunned we have got this far:))) I have frozen his
stock until he decides what to use it for. He has never shown the slightest
interest in cooking before. He was looking to make soup in case I am ill
again. That is what triggered all this:) It's all good!!


--
http://www.helpforheroes.org.uk/shop/

[Cindy Hamilton]

I'm with you.

My post-Thanksgiving turkey sandwiches are turkey, butter
and lettuce, on white bread (just like when I was a kid).
Even a hot turkey sandwich is just turkey, bread, and
gravy. Then again, I don't put cranberry sauce on my
turkey, ever.

I'm also in the "no slaw on barbecue" camp.

Cindy Hamilton

[MisterDiddyWahDiddy]

No. If it says whole wheat, it is whole wheat, but whole wheat can be
ground up so fine that the glycemic index is almost as high as white
flour bread.
>
> Cindy Hamilton

--Bryan

[sf]

Did you know that some people construct their after Thanksgiving
sandwiches with stuffing (and whatever else is leftover) too? You
wouldn't like the turkey sandwiches I ate as a kid because they had a
blue cheese spread on them.

> Even a hot turkey sandwich is just turkey, bread, and gravy.

The hot turkey sandwich I'd make is open faced, with a scoop of mashed
potatoes between the turkey and the gravy. White bread is mandatory.

> Then again, I don't put cranberry sauce on my
> turkey, ever.

I *love* cranberry with turkey, chicken too... but not in my sandwich.
Next to it is fine.

> I'm also in the "no slaw on barbecue" camp.
>

It depends on my mood, but there isn't much slaw if I decide to do
that, otherwise it's too sloppy to eat - I still have a good sized
scoop of slaw on the side.


--

sf

[Nunya Bidnits]

"l not -l" wrote in message news:n9l2gi$rcf$1...@dont-email.me...

>This is one of those food things I just don't understand; why
>some places
>ruin good bbq by dumping slaw on it.

True. "Ruin" is putting it kindly. When I was in the Carolinas I
was taken to several places in the region the locals considered
to be barbecue Nirvana. Every time, the thing that is supposedly
best about Carolina styles of barbecue, whole shoulders and hogs
cooked directly over low smoldering fires, got ruined by them
dumping on a pile of slaw.

MartyB

[Brooklyn1]

On Fri, 12 Feb 2016 09:56:47 -0000, "Ophelia" <OphEl...@gmail.com>
wrote:

>
>

>"Brooklyn1" <grave...@verizon.net> wrote in message
>news:31kqbb57lvubepvs3...@4ax.com...
>> On Thu, 11 Feb 2016 17:31:28 -0600, MaryL
>> <stan...@invalid.yahoo.com> wrote:
>>
>>>On 2/11/2016 9:56 AM, jmcquown wrote:
>>>> Grilled Cheese and Bacon
>>>> On Wheat
>>>> Choice of Side
>>>> $9.50
>>>>
>>>> Pulled Pork BBQ
>>>> On Kaiser Roll with Sliced Pickle
>>>> Choice of Side
>>>> $10.00
>>>>
>>>> Blue Plate
>>>> Smothered Pork Chop
>>>> With Mashed Potatoes and Steamed Vegetables
>>>> $11.00
>>>>
>>>> Jill
>>>
>>>Wow! That's an expensive grilled cheese with bacon. I ate lunch at
>>>home and had a bowl of tomato soup and a grilled cheese sandwich (no
>>>bacon). There was very little cost and not much work, but it was tasty.
>>>
>>>MaryL
>>
>> Mayhaps the side at the club was a big bowl of homemade beef barley
>> with 'shrooms. Thing is "on wheat" means nothing, most all bread is

>> made with wheat flour... would be meaningful if on '100% whole wheat'. I

>> much prefer grilled Swiss on rye.
>
>I've often wondered about the 'wheat' thing. I just figured that most
>people don't eat regular bread.

Most breads are a white bread, made with common wheat flour with all
its bran removed... then there are many versions of wheat flour that
are milled with some percentage of its bran, as in 50% wheat flour...
for the highest percentage of bran the bread must be 100% whole wheat.
The term "whole wheat" is meaningless, it must specify the percentage.
Rye bread is a blend of rye flour and wheat flour... you can't make
rye bread with 100% rye flour because rye contains no glutton so will
not form a dough.

[Nunya Bidnits]

"sf" wrote in message
news:fr9sbb1jnnle75e8o...@4ax.com...

>On Fri, 12 Feb 2016 09:54:53 -0800 (PST), Cindy Hamilton
<angelica...@yahoo.com> wrote:

>> Even a hot turkey sandwich is just turkey, bread, and gravy.

>The hot turkey sandwich I'd make is open faced, with a scoop of
>mashed
>potatoes between the turkey and the gravy. White bread is
>mandatory.

Agreed. Someone a while back commented when I mentioned putting
the mashed potatoes right in the stack of bread, meat, and
gravy, saying the potatoes should be on the side. Not for me!

[S Viemeister]

On 2/12/2016 12:30 PM, Ophelia wrote:

> I mentioned to my 'Himself' that he might be able to follow a recipe, and
> his response was that I experiment a lot which made him feel he couldn't do
> that. So it looks like I have to write a recipe and work with him to use
> it. He has written down carefully every step we made when making the stock
> and pizza. I think he is a *long* way from looking at what we have in
> stock ... but I am stunned we have got this far:))) I have frozen his
> stock until he decides what to use it for. He has never shown the
> slightest interest in cooking before. He was looking to make soup in case I am ill
> again. That is what triggered all this:) It's all good!!
>

I have a big loose-leaf binder with plastic pockets, and every time
someone in the family asks 'how did you make that', I write up the
recipe (before I forget exactly how that particular version was done)
and add it to the family cookbook. I try to write the recipes in such a
way that even someone with little-to-no experience in the kitchen can
successfully follow the directions (writing notes just for myself, I
don't go into much detail).
I believe I sent you a recipe for Beef Burgundy some time ago - that's
the style I use for most of the stuff in the family cookbook.

Some things are part of a sequence of recipes - how to roast a chicken
is followed by how to make stock, which is followed by how to make
chicken soup; roasting a leg of lamb is followed by Scotch Broth, etc.

[S Viemeister]

On 2/12/2016 2:13 PM, Brooklyn1 wrote:

> Rye bread is a blend of rye flour and wheat flour... you can't make
> rye bread with 100% rye flour because rye contains no glutton so will
> not form a dough.
>

Rye _does_ contain gluten, but it's weak, compared to wheat. It _is_
possible to make all-rye bread.

[Brooklyn1]

On Fri, 12 Feb 2016 11:09:25 -0000, "Ophelia" <OphEl...@gmail.com>
wrote:

>
>

Big Fat Assed sf is a baking imbecile. In most of the US south
"wheat" differentiates wheat bread from cornbread... pittifully few
restaurants serve 100% whole wheat bread because all whole wheat
breads need to specify a percentage of wheat bran and very few patrons
want a high percentage whole wheat bread, I've never seen any
restaurant in the US that offers 100% whole wheat bread although I'm
sure some do but it'd be rare. To a baker wheat bread simply means
white bread. Flour companies sell either refined wheat flour meaning
it contain no wheat bran or they sell 100% whole wheat flour which
means it contains all the wheat bran. To bake a 40% whole wheat
bread, which is what most commercial whole wheat breads are the bakers
must blend the flours themselves. Restaurants use strange terminology
for most everything, but they are simply figures of speech with
nothing based in reality. In the US servers typically don't ask white
or wheat?, it's left to the patron to specify wheat or they'll get
white because by far that's what most patrons expect. In fact at busy
breakfast eateries they'd be toasting white bread in advance with
conveyorized toasters, but wheat would require special order... but
resto speak has no basis in reality, in the real world white bread is
wheat bread. Big Fat Assed sf is not of the real world... she orders
her toast by the entire loaf! LOL-LOL

[Brooklyn1]

On Fri, 12 Feb 2016 15:48:42 -0000, "Ophelia" <OphEl...@gmail.com>
wrote:

Well of course, because white bread IS wheat bread. At breakfast
restaurants I would ask for cinnamon raisin bread, toasted.

[Brooklyn1]

So you've met Big Fat Ass sf.
Does anyone know what the most awful bread on the planet is... SF
sourdough, it's putrid... even starving ducks refuse it.

[Brooklyn1]

Why are you laughing at the racists?

[Ophelia]

"S Viemeister" <firs...@lastname.oc.ku> wrote in message

news:di6pbk...@mid.individual.net...

> I have a big loose-leaf binder with plastic pockets, and every time
> someone in the family asks 'how did you make that', I write up the recipe
> (before I forget exactly how that particular version was done)

I do tend to change things as the mood takes me! AND I forget if I haven't
noted it.

I am still looking for a recipe for veg tart I made for some friends, (one
of them a veggie). He just loved it and nearly ate the whole thing himself.
I can remember roasting a lot of peppers and I know used some cheese ... The
pastry was put on top and baked and then turned upside down ... ideas
anyone?

Anyway! Back to the point ...

> and add it to the family cookbook. I try to write the recipes in such a
> way that even someone with little-to-no experience in the kitchen can
> successfully follow the directions (writing notes just for myself, I don't
> go into much detail).
> I believe I sent you a recipe for Beef Burgundy some time ago - that's the
> style I use for most of the stuff in the family cookbook.

You did indeed and I still use it:) It is in my loose-leaf binder with
plastic pockets <g>

So, we do have two to put into a special new file! He has saved the recipes
on his computer but I think the file is an excellent idea, thanks:)

Some things are part of a sequence of recipes - how to roast a chicken
> is followed by how to make stock, which is followed by how to make chicken
> soup; roasting a leg of lamb is followed by Scotch Broth, etc.

We have started very slowly but those are very good ideas which you can be
very sure I shall put into practice!

No doubt I will be back to you:) Thanks very much:)

Now for bread and Bol sauce ...:)

--
http://www.helpforheroes.org.uk/shop/

[sf]

On Fri, 12 Feb 2016 14:16:17 -0500, S Viemeister
<firs...@lastname.oc.ku> wrote:

> I have a big loose-leaf binder with plastic pockets, and every time
> someone in the family asks 'how did you make that', I write up the
> recipe (before I forget exactly how that particular version was done)
> and add it to the family cookbook. I try to write the recipes in such a
> way that even someone with little-to-no experience in the kitchen can
> successfully follow the directions (writing notes just for myself, I
> don't go into much detail).

I understand. I have a recipe folder with sub-folders of my own
pictures and recipes on my computer. I'm doing it for my
grandchildren, not my children. My kids have been able to replicate
the dishes I make that they like without quizzing me about them. It's
interesting to see their personalities come out. Son always puts his
own twist on it, but when DD likes something she wants hers to be
exact - and it is.

--

sf

[Brooklyn1]

On Fri, 12 Feb 2016 16:52:39 GMT, "l not -l" <lal...@cujo.com> wrote:

>
>On 12-Feb-2016, William <big...@att.net> wrote:
>

>This is one of those food things I just don't understand; why some places

>ruin good bbq by dumping slaw on it. Maybe bad bbq needs the slaw to hide
>behind; but, good bbq doesn't. I like good slaw and I like good bbq; but I
>want to taste bbq. If I wanted a slaw sandwich, I'd just ask for that; so,
>I want my slaw on the side, not piled on like a serving of garbage heap.

In my world any pulled meat is a major mistake, means OVER cooked to
falling apart. Even a quality Kosher Deli hot corned beef sandwich
has to be cooked so the meat is tender but can still be sliced, not
falling apart into shreds... I guess then it would need the slaw to
hide the fact that the meat is a garbage heap. I also detest bbq
sauce... why go to all the trouble of creating a perfectly Qed huka
meat with excellent smoked flavor and then drown it in super sweet
gloppy sauce blended with a mud of spices so that you can't taste the
meat... I always figure if it needs that sauce it was so over cooked
all its fat was rendered out and it's dry like sawdust, and then
especially if it's super spicey hot sauce too, it's lousy bbq... then
it may as well be one of those putrid vegetarian burgers. To me
slathering Q with bbq sauce is like drowning a porterhouse with Heinz
red... Slim Jims with a duck sauce dip would be far superior. Actually
I never heard of pulled meat until I signed on to this Newsgroup,
previously anyone queried pulled meat I would have asked with which
hand do yoose masturbate. It's no wonder yoose, especially yoose
gals, are do defensive about your meat pulling prowess, with that I
can empathize. hehe

[cshenk]

Ophelia wrote in rec.food.cooking:

Varies with the area. If you ask for rye, it will be normally light
rye (rye and white flour) or dark rye (rye and whole wheat).

Wheat breads as called here are generally mixed at 50% white and 50%
whole wheat unless otherwise stated.

White, Wheat, or Rye is a general term here that works and works coast
to coast.

BTW, ignore Sheldon's bit on corn bread vs wheat. He's tripping again.

--

[cshenk]

S Viemeister wrote in rec.food.cooking:

> On 2/12/2016 4:56 AM, Ophelia wrote:
> >"Brooklyn1" <grave...@verizon.net> wrote in message

> > > Mayhaps the side at the club was a big bowl of homemade beef
> > > barley with 'shrooms. Thing is "on wheat" means nothing, most
> > > all bread is made with wheat flour... would be meaningful if on
> > > 'whole wheat'. I much prefer grilled Swiss on rye.
> >
> > I've often wondered about the 'wheat' thing. I just figured that
> > most people don't eat regular bread.
> >

> I've actually met people who've been told to avoid wheat - so they
> make sure they only buy white bread...

LOL! Idiots!

--

[Nunya Bidnits]

"l not -l" wrote in message news:n9lkr4$5ht$1...@dont-email.me...


On 12-Feb-2016, "Nunya Bidnits"
<nunyab...@eternal-september.invalid>
wrote:

>Before retirement, I used to spend 10 or so days/month in
>Charlotte. Two
>things I quickly learned when ordering - "pulled pork sandwich,
>slaw on the
>side and unsweet tea, please."

I spent time down there installing and training on software for
a car dealer. In total it was several weeks. Contrary to
reputation, Southern food ain't all that if you have to eat out.
Fried seafood was OK. Barbecue was a disappointment. EVERYthing
else I ordered anywhere sucked. They ruined steaks, Mexican,
Italian, deli food, etc. plus in SC they acted horrified about a
cocktail at dinner. Local law required they bring airplane
bottles of whatever you ordered and waitstaff had a tendency to
look at you like an outsider if you ordered alcohol. Which I
was, of course. If I tried to get potatoes they acted like I
just ordered durian or something. Feh. At least I got to see the
water tower at Gaffney. They take everybody out to see it. LOL

MartyB

[Dave Smith]

On 2016-02-12 7:05 PM, cshenk wrote:

> White, Wheat, or Rye is a general term here that works and works coast
> to coast.
>
> BTW, ignore Sheldon's bit on corn bread vs wheat. He's tripping again.
>

I don't live in the US but even I know that "wheat" means whole wheat,
even though it may only be a low percentage of whole wheat.

[Brooklyn1]

Dave Smith wrote:
>
>I don't live in the US but even I know that "wheat" means whole wheat,
>even though it may only be a low percentage of whole wheat.

So you readily admit that you know absolutely nothing about bread
baking.

[Dave Smith]

Oh? Where did I say that? Try reading it again.

[Cindy Hamilton]

How the hell would Sheldon know what goes on in restaurants
where they ask "white, wheat, or rye?" He's told us many times
that he doesn't go to restaurants.

Cindy Hamilton

[sf]

Bingo.

--

sf

[cshenk]

Brooklyn1 wrote in rec.food.cooking:

Try again Sheldon, he only indicated he knows the terms as we use them
in the USA.

--

[Brooklyn1]

Your reading comprehension is piss poor or you are extremely
dishonest... I'd say both. What I said was I stopped eating at
restaurants about five years ago, I wasn't compelled to announce that
but I did because unlike you I am honest.

[William]

On Fri, 12 Feb 2016 19:16:16 -0600, "Nunya Bidnits"

folks around here don't usually act like that. That water tower does
look like a Vagina and it was featured on the Netflix series "House of
Cards". As you drive through Gaffney on I-85, the "Peachoid" sits
right beside the highway.

William

Peachoid
https://c1.staticflickr.com/1/64/153270283_065075e90d_b.jpg

[sf]

On Tue, 23 Feb 2016 09:27:09 -0500, William <big...@att.net> wrote:
>
> folks around here don't usually act like that. That water tower does
> look like a Vagina and it was featured on the Netflix series "House of
> Cards". As you drive through Gaffney on I-85, the "Peachoid" sits
> right beside the highway.
>
> William
>
> Peachoid
> https://c1.staticflickr.com/1/64/153270283_065075e90d_b.jpg
>
>

That looks like somebody had a sex change done by a Dr. who didn't
understand the concept. It's sunburned buttocks with a weird looking
penis pointed in the wrong direction.

--

sf

[Nunya Bidnits]

"William" wrote in message
news:n4qocbhqd26o0hiid...@4ax.com...

No they didn't. It was just if I ordered or tried to buy
alcoholic beverages. When ordering hash browns it more just
caught them off guard, like I thought there was something wrong
with their grits. I had a real good time at the race track! It
was just eating out that wasn't so great. I was offered a big
sack of sweet onions but I was flying home so had to pass.

>That water tower does
>look like a Vagina and it was featured on the Netflix series
>"House of
>Cards". As you drive through Gaffney on I-85, the "Peachoid"
>sits
>right beside the highway.

>William

> Peachoid
> https://c1.staticflickr.com/1/64/153270283_065075e90d_b.jpg

Yep, it's a classic.

MartyB

[Nunya Bidnits]

On 2/23/2016 12:41 PM, Nunya Bidnits wrote:
> Yep, it's a classic.
>
> MartyB
>
>

For those of you who still think Nunya Shitlips (AKA MartyB in KC) is
some quasi-benevolent troll, submitted from the real world archives of
RFC circa 2011, for your reading pleasure:

______________________________________________________________________________________

The Inconvenient Truth wrote:

7/21/2011 11:57 AM
rec.food.cooking, alt.sports.football.pro.gb-packers

> Post flames are like getting the silver in the Olympics.
>
> Even if you win, you still lose.
>
> I am warning you now for the last time. I am not a snitch. But if you
try to
> email me one more virsus like you did yesterday, you're getting a
visit from
> law enforcement. I'm not joking about this. Quit it.
________________________________________________________________________________________