Question for the masses
Leith Chu
What is your all-time most favourite food?
Leith Chu | Helpdesk tip #2:
panda cub, pushy bottom, | When the support analyst says
dizzy Chinese leather smurf | "Click..." or "Type...", wait
le...@queernet.org | for the rest of the sentence.
Jake Coughlin
Jeffrey William Sandris (fuck...@mtcc.com) wrote:
: Leith Chu <le...@delete-to-reply.queernet.org> wrote:
: >What is your all-time most favourite food?
: My life is essentially a quest for the perfect bowl of soup.
chocolate chip cookies.
--
__
\/ Jake Coughlin (ja...@panix.com)
"My beverage cup-holder is broken. What? That was a CD-ROM drive?"
-- actual support call received during Christmas shopping
XAOS
Leith Chu wrote:
>
> What is your all-time most favourite food?
Tongue of panda :P mmmm....them's good eatin'
- Steve
--
I wish John Tesh (in a thong? yuck) and Michael Bolton had your mother.
- Marc Talusan
Carl L. Hoffman
Leith Chu <le...@delete-to-reply.queernet.org> wrote in article
<331CA6...@delete-to-reply.queernet.org>...
> What is your all-time most favourite food?
I don't know how to write it (in English, or Chinese) ... it's those white
steam bun thingies (about the size of a fist) with the filling inside.
The filling can be made of sweet bean paste, lotus seed paste, pork, beef
... the list goes on and on. The actual bun part is white, has some red
Chinese characters on top ...
I generally buy them frozen in the Chinese food supermarket. 2.5 minutes
in the nuker and presto: the worlds most perfect (fast) food.
carl
Randy Vandermolen
Leith Chu wrote:
>
> What is your all-time most favourite food?
Butter Pecan Ice-cream.... Smeared across the chest of a georgous
naked man who is laying on my living room floor. Then I slooooooowly
lick it off until his.... Opps, got carried away there.
It was good ice-cream though.
--
Randy Vandermolen
Information Technology
Software Engineering Institute
Carnegie Mellon University
Tim Wilson
In article <331CA6...@delete-to-reply.queernet.org> Leith Chu
<le...@delete-to-reply.queernet.org> writes:
>
>What is your all-time most favourite food?
>
Pasta with just about any kind of sauce.
--
Tim Wilson http://www.ee.memphis.edu/~tim/ mailto:t-wi...@memphis.edu
Michael Thomas
I'm not sure, but I'm having a hell of time
convincing myself to not go back into the kitchen
and slather another piece of the, uh, chicken
roast, with this italian parsley, dijon mustard,
shallot butter I made for that, uh, chicken
yesterday.
Alice Waters is God.
--
Michael Thomas (mi...@mtcc.com http://www.mtcc.com/~mike/)
"I dunno, that's an awful lot of money."
Beavis
C.L. Lassiter
Leith Chu (le...@delete-to-reply.queernet.org) wrote:
: What is your all-time most favourite food?
Why does there have to be only one?
cl, pouting
Kathryn Burlingham
On Tue, 4 Mar 1997, Leith Chu wrote:
> What is your all-time most favourite food?
My twin sister and I got home from college one Christmas to find that one
of the presents our mother had for us was a 5lb. box of raspberries she
had frozen from the previous summer. We sat together and ate all of
them straight from the box.
If I could only eat one thing for the rest of my life, it would be
raspberries.
--Kathryn
Cross Patch draw the Latch
sit by the Fire and spin
Chris Choi
In article <01bc28dd$b5e99980$1c3e...@MM57583-PC.MITRE.ORG>, ca...@mitre.org
says...
>
>Leith Chu <le...@delete-to-reply.queernet.org> wrote in article
><331CA6...@delete-to-reply.queernet.org>...
>
>steam bun thingies (about the size of a fist) with the filling inside.
>The filling can be made of sweet bean paste, lotus seed paste, pork, beef
>... the list goes on and on. The actual bun part is white, has some red
>Chinese characters on top ...
The generic term in Chinese would be "bao". Usually, depending on the filling,
it would be "(whatever the filling) bao".
For some reason, (I can't remember why, but it is a now a force of habit) I
always peel off the characters before eating the bun.
>I generally buy them frozen in the Chinese food supermarket. 2.5 minutes
>in the nuker and presto: the worlds most perfect (fast) food.
Try them fresh from a bakery or restaurant - they taste *much* better.
Chris, wary of the baos in Bloomington.
Buck Foss
Leith Chu <le...@delete-to-reply.queernet.org> wrote:
>What is your all-time most favourite food?
Gumbo (Or what the old toothless southern queen answered when asked
what she wanted for his birthday to Gum-beau)
Michael Palmer
On Tue, 04 Mar 1997 14:49:01 -0800, in
<331CA6...@delete-to-reply.queernet.org>, Leith Chu
<le...@delete-to-reply.queernet.org> wrote:
>What is your all-time most favourite food?
Just-picked strawberries, from the field behind my house.
--
Michael Palmer
Claremont, California
mpa...@netcom.com
Dr G.M. Williams
Milk.
I still remember, as a youngster, looking forward to
that time of the day when dad would get the
house cow in for milking. My sister and I, tin cups
in hand and cats in tow, would troop over to the bale
and be treated to warm frothy milk straight from the
moo. Just sooo nice.
Geoff, still on five pints a day.
Mind you a marmite sandwich goes down extremely well too.
Tim Wilson
In article <5fjscf$e...@lyra.csx.cam.ac.uk> gm...@cus.cam.ac.uk (Dr
G.M. Williams) writes:
>Leith Chu (le...@delete-to-reply.queernet.org) wrote:
>: What is your all-time most favourite food?
>
>Mind you a marmite sandwich goes down extremely well too.
Favorite sandwich? Banana on white bread with Miracle Whip!
Michael McKinley
Tim Wilson wrote:
> Favorite sandwich? Banana on white bread with Miracle Whip!
You know you're a red-neck when...
XAOS
Nah...that'd be potato chips on white with mayo
- Steve, who remembers his mom singing of the virtues of this
perennial trailer park delight
Elizabeth D. Zwicky
Tim Wilson wrote:
> Favorite sandwich? Banana on white bread with Miracle Whip!
We fell into discussing peanut butter yesterday, me and my Spanish
colleague and my French colleague. The French colleague said
it was dis*gus*ting stuff, and I asked if he knew what schoolchildren
eat for lunch in the US. "Ah," said the Spaniard, "you have to
hear this. I've heard it before, and you'll never believe it".
I duly explained about white bread, American white bread (quite
unimaginable here, although I hear you can buy Wonder Bread in Germany
as a bread substitute). And on it you put peanut butter. And jam.
This is the point at which, the first time around, the Spaniard said
politely that it sounded like an interesting dessert, and what did
you feed the children for lunch? The Frenchman said, this time around,
that it sounded quite appalling, but surely it wasn't a *lunch*? In
the middle of the day? For innocent children? Now, some nice
strawberry jam, made at home, and a little bit of hazelnut butter,
on country bread, that was a proper snack.
At this point I said one put grape jam on peanut butter sandwiches,
and it turned out I hadn't mentioned the first time around that
it was grape jam. The grapes around here are all wine grapes.
The grape juice? Made with wine grapes. The table grapes? Wine
grapes again. Wine grapes make good wine, and they make good
table grapes (muscats are my second favorite grapes in the world
and that puts them right up there with serious chocolate on
my list of favorite foods). I think they make mediocre grape juice,
and they'd certainly make lousy grape jam, and the entire concept
of grape jam struck my colleagues as so ludicrous that they began
to suspect I was making the whole thing up.
One has to wonder what they'd make of the Elvis memorial deep-fried
peanut-butter and banana sandwich (did that have marshmallow fluff
on it, too?)
Elizabeth
who once had to explain that marshmallow chickens were chickens
made out of marshmallows, not chicken cooked with marshmallows
to a frenchwoman who once got served Jello salad and has
believed the worst ever since
zwi...@neu.sgi.com
Leith Chu
Michael McKinley wrote:
> Tim Wilson wrote:
> > Favorite sandwich? Banana on white bread with Miracle Whip!
Depends. How ripe a banana, Tim?
Melinda Shore
In article <331D8D...@neu.sgi.com>,
Elizabeth D. Zwicky <zwi...@neu.sgi.com> wrote:
>One has to wonder what they'd make of the Elvis memorial deep-fried
>peanut-butter and banana sandwich (did that have marshmallow fluff
>on it, too?)
My current project is being done jointly with my group
at Cornell and research labs in England, Switzerland, and
Israel, and while we're not doing much with food (this is
the first place I've lived which has no regional cuisine)
I'm hoping to teach everybody to say "yadda yadda yadda."
I'm also hoping that eventually they'll be able to use it
idiomatically in different circumstances ("yadda yadda
yadda" : "and so on.", "yadda yadda yadda" : "you're a
wordy bore", and so on [er, yadda yadda yadda]). Next:
"dude."
--
Melinda Shore - No Mountain Software - sh...@light.lightlink.com
If you send me harassing email, I'll probably post it
Andrew D. Simchik
As of this moment, it is Pillsbury pop-em-out-of-
the-tube-and-into-the-oven Crescent Rolls. Fresh
pecans are a close second, only because I occasionally
get tired of *them*.
--
Andrew D. Simchik: schn...@byz.org
http://www.byz.org/~schnopia/
Ann Burlingham
In article <5fi2sp$g...@panix3.panix.com>,
>: >What is your all-time most favourite food?
>chocolate chip cookies.
That would be *disgusting* soup.
ObSoup: In March the wind / blows down the door / and spills my soup /
upon the floor. / It laps it up / and roars for more. / Blowing once /
blowing twice / blowing chicken soup / with rice. - Sendak
Aside to Jake: asinine. One _s_.
--
all day long you've been wanting to dance
Jake Coughlin
Ann Burlingham (An...@cris.com) wrote:
: Jake Coughlin <ja...@panix.com> wrote:
: >chocolate chip cookies.
:
: That would be *disgusting* soup.
PAH! one bowl of milk + 10-15 chocolate chip
cookies, depending on your taste in seasonings.
serve immediately! unfortunately, this dish
doesn't freeze well, but given the list of
ingredients, it's not exactly seasonal food.
: Aside to Jake: asinine. One _s_.
oh, stop being such an ashole.
--
__
\/ Jake Coughlin (ja...@panix.com)
"When the tongue or the pen is let loose in a frenzy of passion, it is
the man, and not the subject, that becomes exhausted." -- Thomas Paine
Darren Scott Cobb
In article <5fkih2$c...@chronicle.concentric.net>,
Ann Burlingham <An...@cris.com> wrote:
>In article <5fi2sp$g...@panix3.panix.com>,
>Jake Coughlin <ja...@panix.com> wrote:
>>Jeffrey William Sandris (fuck...@mtcc.com) wrote:
>>: Leith Chu <le...@delete-to-reply.queernet.org> wrote:
>>: >What is your all-time most favourite food?
>>: My life is essentially a quest for the perfect bowl of soup.
>
>That would be *disgusting* soup.
It just sounds like Cookie Crisp cereal to me.
Darren Scott Cobb __ . __ . _/|__ ,
Indiana University }<_;> . }<_;> . /`o _ `\_/
das...@indiana.edu __ . >,_____,/^\
http://ezinfo.ucs.indiana.edu/~dascobb/ }<_;> \| `
C.L. Lassiter
Andrew D. Simchik (schn...@byz.org) wrote:
: Leith Chu (le...@delete-to-reply.queernet.org) wrote:
: > What is your all-time most favourite food?
[]
: Fresh
: pecans are a close second, only because I occasionally
: get tired of *them*.
Sigh.... Fresh pecans. I hope people out there don't think the pecans
bought in stores have anything to do with those of the fresh variety.
I remember my sister and I used to climb our two trees each October to
shake the fresh nuts down while our parents gathered them below.
c "don't it always seem to go you don't know what you've got 'till it's
gone" l
Tim Wilson
In article <331DE4...@delete-to-reply.queernet.org> Leith Chu
<le...@delete-to-reply.queernet.org> writes:
>Michael McKinley wrote:
>> Tim Wilson wrote:
>> > Favorite sandwich? Banana on white bread with Miracle Whip!
>> You know you're a red-neck when...
>Depends. How ripe a banana, Tim?
I like 'em just a little green myself, before they develop that
ripe-banana aroma and while they're still firm and not mushy.
Does that qualify me or disqualify me or enable me for bonus points?
Brad Macdonald
On Thu, 6 Mar 1997, Ilona wrote:
> In article <5fjscf$e...@lyra.csx.cam.ac.uk>,
> Dr G.M. Williams <gm...@cus.cam.ac.uk> wrote:
> >Leith Chu (le...@delete-to-reply.queernet.org) wrote:
> >: What is your all-time most favourite food?
> >Milk.
>
> You're weird.
Agreed. Aversion to milk in childhood was my first clue I was queer.
Brad
John Fox
Randy Vandermolen wrote:
>
> Leith Chu wrote:
> >
> > What is your all-time most favourite food?
> >
Our current favourite is President's Choice Tiramisu.
Nick Nussbaum
Elizabeth D. Zwicky wrote:
>
>
> We fell into discussing peanut butter yesterday, me and my Spanish
> colleague and my French colleague. The French colleague said
> it was dis*gus*ting stuff, and I asked if he knew what schoolchildren
> eat for lunch in the US. "Ah," said the Spaniard, "you have to
> hear this. I've heard it before, and you'll never believe it".
>
> I duly explained about white bread, American white bread (quite
> unimaginable here, although I hear you can buy Wonder Bread in Germany
> as a bread substitute). And on it you put peanut butter. And jam.
Did you get to the ketchup as a vegtable part?
Kathryn Burlingham
> >: What is your all-time most favourite food?
> >
>
> You're weird.
You've obviously never had milk fresh fresh fresh from a cow. Still warm
and frothy. Yum.
Kenneth Ashton Callicott
In article <E6J9A...@mtcc.com>,
Jeffrey William Sandris <san...@shore.net> wrote:
>In article <331CA6...@delete-to-reply.queernet.org>,
>
>My life is essentially a quest for the perfect bowl of soup.
The International Market and Deli in New Monterey has an
absolutely divine lemon chicken soup. I had it for lunch
yesterday.
Ken.
--
Ken Callicott Hopkins Marine Station kac...@leland.stanford.edu
"Seems Foo Foo met up with some bikers at Rico's, and I'm telling you,
if the clown has a natural enemy, it's bikers!"
--Dave Louapre and Dan Sweetman, _A Cotton Candy Autopsy_
Kathryn Burlingham
On Thu, 6 Mar 1997, Michael Palmer wrote:
> "Elizabeth D. Zwicky" <zwi...@neu.sgi.com> wrote, concerning peanut butter
> and jelly sannies:
>
> >One has to wonder what they'd make of the Elvis memorial deep-fried
> >peanut-butter and banana sandwich
>
> gherkins on saltines.
One of the few things my daddy could make for himself in the kitchen
(other highlights being milk toast and corned beef hash from a can) was
a peanut butter and lettuce sandwich, with mayo. I always refused to
try it, because I thought it sounded disgusting. But one day I was
home by myself and thought I'd make one, take a bite, gag, and throw
the rest away. I ended up eating the whole thing. It's actually pretty
tasty. You need to use crisp lettuce, though. It helps take care of
"peanut butter mouth".
Michael Palmer
On Wed, 05 Mar 1997 16:13:35 +0100, in <331D8D...@neu.sgi.com>,
> [snip]
>One has to wonder what they'd make of the Elvis memorial deep-fried
>peanut-butter and banana sandwich
Or of that Pennsylvania German delicacy, peanut butter and sweet baby
gherkins on saltines.
--
Derik K Cowan
Ann Burlingham (An...@cris.com) wrote:
: ObSoup: In March the wind / blows down the door / and spills my soup /
: upon the floor. / It laps it up / and roars for more. / Blowing once /
: blowing twice / blowing chicken soup / with rice. - Sendak
Flashback to 5th grade--little nerdboy Derik, all bespeckled and
bebraced, wearing a poster around his neck that said November and had
a whale on it, a black beanie with a yellow spout coming out of it,
and a black construction paper whale tail with a piece of yarn
attached to it that went over my shoulder so that I could manually
flop it...
"In November's gusty gale/I will flop my flippy tail/and spout hot
soup/I'll be a whale/Spouting once/spouting twice/spouting chicken
soup with rice..."
My meter's probably off, but...
Derik "Thank Gawd My Costumes Have Gotten More Professional Over
the Years" Cowan
--
"I'm not stuck on anybody. I just get sick of that bitchy talk
about twinks. That's just the queen's way of being a male chauvinist
pig." -Armistead Maupin, Tales of the City
Jeffrey William Sandris
In article <5fl8o2$o...@amy19.Stanford.EDU>,
Kenneth Ashton Callicott <kac...@leland.Stanford.EDU> wrote:
>
>The International Market and Deli in New Monterey has an
>absolutely divine lemon chicken soup. I had it for lunch
>yesterday.
This is all part of that conspiracy you people have to get me to come
to California (ObGeneShalit) before I die.
--
[] Jeffrey William Sandris san...@shore.net
[] This program posts news to thousands of machines throughout the entire
[] civilized world. Your message will cost the net hundreds if not thousands
[] of dollars to send everywhere. Please be sure you know what you are doing.
Ned Deily
Ilona:
>Dr G.M. Williams <gm...@cus.cam.ac.uk> wrote:
>>Leith Chu (le...@delete-to-reply.queernet.org) wrote:
>>>What is your all-time most favourite food?
>>Milk.
>You're weird.
Oh, I thought he wrote "Mik".
--
Ned Deily,
n...@visi.com -- []
Elizabeth D. Zwicky
Melinda Shore wrote:
> My current project is being done jointly with my group
> at Cornell and research labs in England, Switzerland, and
> Israel, and while we're not doing much with food (this is
> the first place I've lived which has no regional cuisine)
> I'm hoping to teach everybody to say "yadda yadda yadda."
> I'm also hoping that eventually they'll be able to use it
> idiomatically in different circumstances ("yadda yadda
> yadda" : "and so on.", "yadda yadda yadda" : "you're a
> wordy bore", and so on [er, yadda yadda yadda]). Next:
> "dude."
French already has "blablabla", which you can use in all of
those situations. I avoid "dude" since people have an inexplicable
tendency to decide that it would be a better idea to call me
"dudette" because I'm female. (It would not be a good idea to
call me "dudette". Don't get confused by the breasts.)
I thought boiled dinners and cornmeal mush with molasses on top
were New England regional cuisine.
Elizabeth Zwicky
diminutives: just say no
zwi...@neu.sgi.com
Elizabeth D. Zwicky
Nick Nussbaum wrote:
> Did you get to the ketchup as a vegtable part?
This one they all know about. And they've heard rumours about
Americans and funky orange cheese, but most of them don't distinguish
between American cheese and other orange cheeses like cheddar; they're
all weird orange American cheeses. Our protestations that America
actually has dozens of perfectly lovely cheeses unavailable here,
which don't resemble Velveeta at all, are regarded with skepticism.
Elizabeth Zwicky
no, really, Monterey Jack and Velveeta are not interchangeable
zwi...@neu.sgi.com
Monkey Boy
Kathryn Burlingham (psu0...@odin.cc.pdx.edu) wrote:
: You've obviously never had milk fresh fresh fresh from a cow. Still warm
: and frothy. Yum.
So now you *and* Ann are having sex dreams about Clara?
-M*Boy
--
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Monkey Boy Email:pars...@mtcc.com
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"If I cared what you thought of me, Ann, your not so subtle plays
on my name, the spelling and grammer bullshit, your potshots --
they'd really hurt." -Jenner
Dr G.M. Williams
Kathryn Burlingham (psu0...@odin.cc.pdx.edu) wrote:
: On Thu, 6 Mar 1997, Ilona wrote:
: > Dr G.M. Williams <gm...@cus.cam.ac.uk> wrote:
: > >Leith Chu (le...@delete-to-reply.queernet.org) wrote:
: > >: What is your all-time most favourite food?
: > >
: > >Milk.
: >
: > You're weird.
: You've obviously never had milk fresh fresh fresh from a cow. Still warm
: and frothy. Yum.
'S probably a farmboy/girl thing
Lee Rudolph
"Elizabeth D. Zwicky" <zwi...@neu.sgi.com> writes:
> diminutives: just say no
"No No Nan"?
I'm not sure you're quite ready for Broadway.
Lee Rudolph
Darren Scott Cobb
In article <E6Ln7...@mtcc.com>, Ilona <il...@mtcc.com> wrote:
>In article <5fjscf$e...@lyra.csx.cam.ac.uk>,
>>Leith Chu (le...@delete-to-reply.queernet.org) wrote:
>>: What is your all-time most favourite food?
>>
>>
>>Milk.
>
>You're weird.
Mmmmmm... weird guy
Leith Chu
Michael Thomas wrote:
> Leith Chu <le...@delete-to-reply.queernet.org> writes:
> > What is your all-time most favourite food?
> convincing myself to not go back into the kitchen
> and slather another piece of the, uh, chicken
> roast, with this italian parsley, dijon mustard,
> shallot butter I made for that, uh, chicken
> yesterday.
Your, uh, chicken sounds delicious.
(psst. What is it, really?)
Seriously, though, I'd love to just watch you cook sometime.
I know when I'm outclassed, but I figure I'd learn lots. That
is, if you didn't mind me watching, and asking questions.
Ned Deily
God:
>One has to wonder what they'd make of the Elvis memorial deep-fried
>on it, too?)
I've long advocated the "peanut butter and root beer" self-test for
furraners wishing to become *real* Americans.
Christian Molick
In article <331E57...@nickn.seanet.com>,
I heard tomato is actually a *fruit*. <nudge, nudge>
ChristianM
Robert Feiertag
In article <5fmtuv$l...@panix3.panix.com>,
The Morph on the Other Side of the Mirror <g...@panix.com> wrote:
>n...@visi.com (Ned Deily) writes:
>
>>I've long advocated the "peanut butter and root beer" self-test for
>>furraners wishing to become *real* Americans.
>
>But how do you get the peanut butter to stick to the root beer?
>
> -Morpheus
Super glue?
Bob
Randy Vandermolen
The Morph on the Other Side of the Mirror wrote:
>
> Kathryn Burlingham <psu0...@odin.cc.pdx.edu> writes:
>
> >You've obviously never had milk fresh fresh fresh from a cow. Still warm
> >and frothy. Yum.
>
> (not to mention unhygienic). Milk should be pasteurized, homogenized,
> sterilized, and ice cold. Unless one is using it for cocoa or coffee,
> in which case it should be steamed. And it should come from a carton
> or a plastic pouch, not from a farm animal.
I'm still trying to figure out how they got it out of the carton and
into
the farm animal to begin with...
And while were on the subject, what do you call a cow that gives too
much milk?
An Udder Flooder.
--
Randy 'Who's jokes are udderly ridiculous' Vandermolen
Information Technology
Software Engineering Institute
Carnegie Mellon University
Daniel Chase Edmonds
The Morph on the Other Side of the Mirror (g...@panix.com) wrote:
: n...@visi.com (Ned Deily) writes:
:
: >I've long advocated the "peanut butter and root beer" self-test for
: >furraners wishing to become *real* Americans.
:
: But how do you get the peanut butter to stick to the root beer?
No no no. You make a peanut butter float.
Dr G.M. Williams
Leith Chu (le...@delete-to-reply.queernet.org) wrote:
: Michael Thomas wrote:
: > Leith Chu <le...@delete-to-reply.queernet.org> writes:
: > > What is your all-time most favourite food?
: > I'm not sure, but I'm having a hell of time
: > convincing myself to not go back into the kitchen
: > and slather another piece of the, uh, chicken
: > roast, with this italian parsley, dijon mustard,
: > shallot butter I made for that, uh, chicken
: > yesterday.
: Your, uh, chicken sounds delicious.
: (psst. What is it, really?)
I know you actually wanted to ask "who"
Kiva's Mama
Nick Nussbaum wrote...
>Did you get to the ketchup as a vegtable part?
>
>
Didn't you know that you don't need a vegetable if you have fruit: I'd
say jelly is to fruit what ketchup is to vegetables.
--
Dianne <*>
Kiva's Mama
Randy Vandermolen wrote...
>I'm still trying to figure out how they got it out of the carton and
>into the farm animal to begin with...
>
>
They use a funnel.
--
Dianne <*>
Marina Muilwijk
>What is your all-time most favourite food?
Left-over pasta, with lots of grated cheese, baked in the oven until
the cheese almost starts burning.
My mother made this very often when I was a child, but somehow it
never quite works when I try it. I keep trying, though.
Marina
Over the water
that I draw, the beginning
of Spring is shining
(Shiro)
Michael Palmer
On 6 Mar 1997 09:48:19 -0500, in <5fmlfj$p...@panix.com>, lrud...@panix.com
(Lee Rudolph) wrote:
>> diminutives: just say no
>"No No Nan"?
To say nothing of chamber music.
Kathryn Burlingham
On Thu, 6 Mar 1997, Monkey Boy wrote:
> Kathryn Burlingham (psu0...@odin.cc.pdx.edu) wrote:
>
> : You've obviously never had milk fresh fresh fresh from a cow. Still warm
> : and frothy. Yum.
>
Go milk a monkey, boy.
FJ!!
In article <331CA6...@delete-to-reply.queernet.org>,
Jello.
FJ!!
"I've started thinking that Elvis Presley..." - Laura Williams, walking away
Leith Chu
Elizabeth D. Zwicky wrote:
> Nick Nussbaum wrote:
> > Did you get to the ketchup as a vegtable part?
> Americans and funky orange cheese, but most of them don't distinguish
> between American cheese and other orange cheeses like cheddar; they're
> all weird orange American cheeses. Our protestations that America
> actually has dozens of perfectly lovely cheeses unavailable here,
> which don't resemble Velveeta at all, are regarded with skepticism.
Cheddar is orange? I thought is was slightly off-white.
Actually, I must say that this is one way in which I'm told Europeans
*don't* confuse the US and Canada.
And is processed cheese food cheese?
Leith Chu
Ann Burlingham wrote:
> Jake Coughlin <ja...@panix.com> wrote:
> >Jeffrey William Sandris (fuck...@mtcc.com) wrote:
> >: Leith Chu <le...@delete-to-reply.queernet.org> wrote:
> >: >What is your all-time most favourite food?
> >chocolate chip cookies.
> That would be *disgusting* soup.
Not really.
1. Heat milk.
2. Heat water.
3. Make a paste with cocoa and sugar and a little hot water.
4. Blend in heated milk.
5. Stir in a drop of vanilla extract (optional).
(Alternatively, add a vanilla bean to the milk as it heats.)
6. Pour into wide mug.
7. Serve with chocolate-chip cookies.
Cookies may be dunked or broken up and dropped in like croutons.
Leith Chu
XAOS wrote:
> Leith Chu wrote:
> > What is your all-time most favourite food?
Well, sure, but there are tastier, er, portions.
Leith Chu
Tim Wilson wrote:
> <le...@delete-to-reply.queernet.org> writes:
> >Michael McKinley wrote:
> >> Tim Wilson wrote:
> >> > Favorite sandwich? Banana on white bread with Miracle Whip!
> >> You know you're a red-neck when...
> >Depends. How ripe a banana, Tim?
> I like 'em just a little green myself, before they develop that
> ripe-banana aroma and while they're still firm and not mushy.
> Does that qualify me or disqualify me or enable me for bonus points?
I like em slightly underripe, myself.
But then again, I did contemplate deep-fried
stuffing balls a while ago. So don't judge by *me*.
Conrad Sabatier
In article <w4rvi76...@banquo.csp.ee.memphis.edu>,
t...@banquo.csp.ee.memphis.edu (Tim Wilson) writes:
> In article <5fjscf$e...@lyra.csx.cam.ac.uk> gm...@cus.cam.ac.uk (Dr
> G.M. Williams) writes:
>>Leith Chu (le...@delete-to-reply.queernet.org) wrote:
>>: What is your all-time most favourite food?
>>
>
> Favorite sandwich? Banana on white bread with Miracle Whip!
Peanut butter and jelly (grape or strawberry; jam/preserves are
fine, too) and a nice cold glass of chocolate milk. Mmmmm!
Conrad, who still buys Nestle's Quik(tm) to this very day
--
Conrad Sabatier http://www.neosoft.com/~conrads
Brad Macdonald
> Leith Chu <le...@delete-to-reply.queernet.org> wrote:
> >What is your all-time most favourite food?
For comfort, spaghetti sauce over mashed potatoes. A close second
is Hamburger Corn Pone Pie, cornbread baked over chili.
Brad
Nick Nussbaum
Kiva's Mama wrote:
>
> Nick Nussbaum wrote...
> >Did you get to the ketchup as a vegtable part?
> >
>
> say jelly is to fruit what ketchup is to vegetables.
A rather messy analogy; tomatoes are, botanically if not legally,
a fruit. Jelly can be prepared from
seaweed,fruits, vegtable,fish or meat.
Ann Burlingham
In article <332271...@nickn.seanet.com>,
Nick Nussbaum <ni...@nickn.seanet.com> wrote:
>
>A rather messy analogy; tomatoes are, botanically if not legally,
>a fruit. Jelly can be prepared from
>seaweed,fruits, vegtable,fish or meat.
Catsups can be made from many vegetables, though, right?
--
smile, smile, I'm a girl, I can smile all day - Kathryn Burlingham
Leith Chu
Nick Nussbaum wrote:
> A rather messy analogy; tomatoes are, botanically if not legally,
> a fruit. Jelly can be prepared from
> seaweed,fruits, vegtable,fish or meat.
And herbs.
Nick Nussbaum
Ann Burlingham wrote:
> Catsups can be made from many vegetables, though, right?
I've seen references to oyster catsups and walnut catsups
in old cookbooks.
I've ever eaten them though.
Ned Deily
Nick Nussbaum:
>Ann Burlingham:
>>Catsups can be made from many vegetables, though, right?
>I've seen references to oyster catsups and walnut catsups
>in old cookbooks. I've ever eaten them though.
As a wise old Pennsylvaia Dutchman once told me:
cabbage is a head; eat tomatoes and ketchup.
--E. "only 1 variety" D.
XAOS
Leith Chu wrote:
>
> XAOS wrote:
> > Leith Chu wrote:
> > > What is your all-time most favourite food?
>
> Well, sure, but there are tastier, er, portions.
...
- Steve, of the enquiring mind ("I wanna know")
"For it is from the wrath of a jealous god that you
were banished"
- black tape for a blue girl, "We Exist, Entwined"
Sim Aberson
In article <5fuke4$b...@chronicle.concentric.net>,
Ann Burlingham <An...@cris.com> wrote:
>Catsups can be made from many vegetables, though, right?
I have some yummy recipes for mango catsup. I promised to mail them to
Arnold awhile ago, and forgot. Oops.
Botanically speaking, anything that holds the seeds is a fruit. So,
cucumber, squash, and green beans are the fruits of their respective plants.
Sim, in the process of harvesting his biggest crop of suriname cherries
I've ever had. Yum!
--
"We all know how these dangerous fads get started. First, one guy on your
block marries another guy. Then some woman on the corner marries another
woman. Soon, everybody wants to try it, and before you can say "Roy
Cohn," the whole darn state's gone fruity!" -- Carl Hiaasen
Steven Levine
Ann Burlingham wrote:
Catsups can be made from many vegetables, though, right?
Nick Nussbaum <ni...@nickn.seanet.com> wrote:
I've seen references to oyster catsups and walnut catsups
in old cookbooks. I've ever eaten them though.
Back to my old favorite reference in this area, the 1902
_American Family Receipt Book_ by Annie R. Gregory Assisted
by One Thousand Homekeepers. The section on "Relishes
and Catsups" includes the following recipes:
[Three recipes for tomato catsup and then...]
Grape Catsup
Wash and stew ten pounds of fruit over a slow fire until
soft. Then strain through a sieve and add nine cupfuls
of granulated sugar, two teaspoonsfuls of cinnamon, two
tablespoonfuls of allspice, one tabespoonful of ground
black pepper, one tablespoonful of salt and two quarts
of cider vinegar. Boil until a little thick and bottle.
Lettie T
Cucumber Catsup
Peel and grate one dozen green cucumbers, add two chopped
onions, one-third of a teacupfool of salt and drain over
night. Then add one-third of a cupful of mustard seed, one
half-teaspoonful of black papper and cover with cider
vinegar. Fine for corned mutton.
J. Smiley
Cucumber Catsup - No. 2
Grate six fairly ripe cucumbers and drain in a colander.
Mince two small onions; mix with one-half teaspoonful of
horseradish and same of white mustard seed. Pour over
enough cider vinegar to make quite juicy. Do not cook.
This will keep in a cool place for some time.
Linnie Beattie
Gooseberry Catsup
Make same as grape catsup, being sure to gather fruit
before it is too rip.
Lillie T (probably the same person
as Lettie T)
Plum Catsup
Make same as grape catsup.
Lillie T
Currant or Grape Catsup
Boil fifteen minues one-half pint of vinegar, three
pounds of sugar, five pounds of ripe currents, one tablespponful
each of cloves, cinnomon, allspice and one teaspoonful
of black pepper, one-half teaspoonful of sat; stir
the currants, strain and boil fifteen minutes longer. Berries
are good also.
Marion C. Pcakard
Crab-Apple Catsup
Select sound apples; peel and quarter two quarts; stew them
until tender in as little water as possible, then press
through a sieve. To a quart of the sifted apples add
two teacupfuls of sugar, two teaspoonfuls of pepper,
two teaspoonfuls of cloves, two teaspoonfuls of cinnamon and
three large onions chopped fine. Stir all together adding
two tablespoonfuls of salt and cider vinegar enough to cover.
Place over slow fire and boil one hour. Seal while hot.
F.P.E.
--------------
Steven Levine
ste...@cray.com
Chris Hansen-Ho
Leith Chu wrote:
> <snip others' contributions to:>
> Cheddar is orange? I thought is was slightly off-white.
Depends on where it's made, I think.
> Actually, I must say that this is one way in which I'm told Europeans
> *don't* confuse the US and Canada.
>
> And is processed cheese food cheese?
The question, dearest Leith, is really:
"Is processed cheese food food?"
Chris Hansen-Ho
Expatriate U.S. Programmer in London
Leith Chu
Ann Burlingham wrote:
> Nick Nussbaum <ni...@nickn.seanet.com> wrote:
> >A rather messy analogy; tomatoes are, botanically if not legally,
> >a fruit. Jelly can be prepared from
> >seaweed,fruits, vegtable,fish or meat.
That's "ketchup".
And originally, it was made with fish.
Mary Ballard
: Leith Chu <le...@delete-to-reply.queernet.org> wrote:
: >What is your all-time most favourite food?
Okay. I've pondered this for days now and I've come
to the conclusion that my favorite food is salt,
closely followed by chocolate.
: My life is essentially a quest for the perfect bowl of soup.
What kind?
Mary, who also likes soup.
--
Copyright 1997 Mary Ballard - All Rights Reserved // I do not speak for
Appalachian State U. // ball...@xx.acs.appstate.edu
---
He's the one who likes all our pretty songs - and he likes to sing along
- and he likes to shoot his gun - but he don't know what it means... kc
Queen of the Damned
Mary Ballard (ball...@xx.acs.appstate.edu) wrote:
: Jeffrey William Sandris (fuck...@mtcc.com) wrote:
: : In article <331CA6...@delete-to-reply.queernet.org>,
: : Leith Chu <le...@delete-to-reply.queernet.org> wrote:
: : >What is your all-time most favourite food?
: Okay. I've pondered this for days now and I've come
: to the conclusion that my favorite food is salt,
: closely followed by chocolate.
"Salt?"
*X*cuse me, someone, did the dyke say, "salt?"
Is that, like, really a food?
Tiramisu gelato is where its at. "A bevvy of naked bubble
buttoned (yes, I know, but it's just such a cute image) blond
beach boys running by? When I'm done with my tiramisu gelato,
sugar doll. Good and done."
--
Queen of the Damned---x@mtcc.com---http://www.mtcc.com/~x/
Splat X Splat
*X*
Nick Nussbaum
Leith Chu wrote:
>
> Ann Burlingham wrote:
> > Catsups can be made from many vegetables, though, right?
>
> That's "ketchup".
>
> And originally, it was made with fish.
Catsup is a variant form of the word Ketchup. It
is in most English Dictionaries.
Leith Chu
Chris Hansen-Ho wrote:
> Leith Chu wrote:
> > <snip others' contributions to:>
> > Cheddar is orange? I thought is was slightly off-white.
> Depends on where it's made, I think.
And how much food dye is poured in.
> > And is processed cheese food cheese?
> "Is processed cheese food food?"
AFAIK, it's neither.
Leith Chu
Mary Ballard wrote:
> Jeffrey William Sandris (fuck...@mtcc.com) wrote:
> : Leith Chu <le...@delete-to-reply.queernet.org> wrote:
> : >What is your all-time most favourite food?
> Okay. I've pondered this for days now and I've come
> to the conclusion that my favorite food is salt,
> closely followed by chocolate.
Salt?
*SALT*???
Geez, Margaret Visser would have a blast discussing you.
Not to mention my doctor.
> : My life is essentially a quest for the perfect bowl of soup.
> What kind?
> Mary, who also likes soup.
It's a French one.
Leith, wondering if du jour is a plant or an animal
Jess Anderson
In article <33270E...@delete-to-reply.queernet.org>,
Leith Chu <le...@delete-to-reply.queernet.org> wrote:
>Leith, wondering if du jour is a plant or an animal
Neither, it's an abstraction, best consumed with au jus sauce.
To weigh in (one tends to) on the fave foods thread, for me
it is bread and milk. The best breads I've ever had came
from the La Brea Bakery in Los Angeles, closely followed by
German and Dutch breads, which I much prefer to French or
Italian ones. A bakery here in Madison makes a
Bavarian-style bread that is really quite good. As for
milk, the best is unpasteurized full-cream milk right from
the cow, but chilled.
--
Jess's homepage URL is http://www-jsbach.macc.wisc.edu/~anderson/
Copyright 1997 Jess Anderson. *All rights reserved.* Copying in
whole or in part prohibited except for direct response on Usenet.
Permission to archive for any reason explicitly refused herewith.
--
<> If you drive your car on to a policeman's foot--and don't
<> remove it when he asks you to, are you guilty of assault?
<> Three High Court judges yesterday disagreed on the answer to
<> the question.
<> -- (The Times)
--
Opinions expressed herein have no connection with the UW-Madison.
Jess Anderson * Send no commercial email * ande...@doit.wisc.edu
Leith Chu
XAOS wrote:
> Leith Chu wrote:
> > > Leith Chu wrote:
> > > > What is your all-time most favourite food?
> > Well, sure, but there are tastier, er, portions.
WEll, then, bite me, blood-thirst boy.
XAOS
Leith Chu wrote:
> WEll, then, bite me, blood-thirst boy.
My one and only experience with bloodsports was at a weird
little local coffeeshop at about 5AM, when I watched this
guy and his girlfriend in heavy foreplay after he had
accidentally slashed open the back of his hand on a pane
of glass. They and the floor were covered in blood.
It wasn't a turn on for me, so I think I'll pass :P
- Steve, who would still probably make a pretty good
vampire
Exile on Market Street
> What is your all-time most favourite food?
Barbecued pork ribs. Slow-cooked in a closed pit (or an open pit, but
please, not on a hot open grill), with wood smoke for flavoring, dry-rubbed
before cooking, and smothered with Gates' Barbecue Sauce at the end.
(Don't forget lots of white bread to mop up the sauce with.)
--Sandy "Penn alums: I'll be mouthing off about this in a forthcoming
_Pennsylvania Gazette_ article by my colleague Jon Caroulis" Smith
__________________________________________________________________________
Sandy Smith, Exile on Market Street, Philadelphia smi...@pobox.upenn.edu
University Relations, U. of Pennsylvania 215.898.1423/fax 215.898.1203
I speak for myself here, not for Penn http://pobox.upenn.edu/~smiths/
"He's a high-class, Wharton-educated, larger-than-life con man. And he's
fabulous at it."
-------gossip columnist Cindy Adams on Donald Trump ("Biography" 3/3/97)--
Exile on Market Street
> --E. "only 1 variety" D.
You must be in a *real* pickle then.
--Sandy "if only John III knew what Teresa's done since..." Smith
94967294
XAOS (xa...@mindspring.com) wrote:
: > > Favorite sandwich? Banana on white bread with Miracle Whip!
: Nah...that'd be potato chips on white with mayo
I think I'm going to be sick now..... :)
Cornelia Wyngaarden
Nick Nussbaum (ni...@nickn.seanet.com) wrote:
Where it claims that it came from a Chinese word meaning sauce made from
the brine of pickled fish. Although it is my understanding that the chup
part can be the juice or sauce from anything.
jus juice etc.?
corry not a linguist, never played one....but this one makes my mouth water
XAOS
Hey...it's a redneck thing...I never claimed that *I* understood
- Steve
Sammie Foss
Michael McKinley (mp...@mail.utexas.edu) wrote:
: Tim Wilson wrote:
:
: > Favorite sandwich? Banana on white bread with Miracle Whip!
:
: You know you're a red-neck when...
You got a problem with that?
Sammie
Michael Thomas
ar...@mtcc.com (Arne Adolfsen) writes:
> In article <slrn5iehef....@xochi.tezcat.com>,
> Mark Roberts <mark...@tezcat.com> wrote to Sandy:
>
> > You're behind. The big thing in KC now is deep-fat fried
> >turkey.
>
> My gut reaction is that deep-fat fried turkey -- as in a whole
> turkey? or turkey parts? -- would be revolting. What's it like?
I thought that Chuck Taggart said that was a
Cajun Thang. That's what I wonder too. The whole
thing? My God, it sounds like Jeffery Dahmer's vat
would be necessary. I must admit it sounds sort of
revolting, but I've eaten cheeseburgers and fries
in the past, so I guess I've got nothing else to
lose.
--
Michael Thomas (mi...@mtcc.com http://www.mtcc.com/~mike/)
"I dunno, that's an awful lot of money."
Beavis
Mark Roberts
Exile on Market Street <smi...@pobox.upenn.edu> had written:
|
| > What is your all-time most favourite food?
|
| Barbecued pork ribs. Slow-cooked in a closed pit (or an open pit, but
| please, not on a hot open grill), with wood smoke for flavoring, dry-rubbed
| before cooking, and smothered with Gates' Barbecue Sauce at the end.
| (Don't forget lots of white bread to mop up the sauce with.)
|
of "Jim's Diners", the place at 59th & Prospect where this all
started. But will they say at the counter, "how m'I **HELP** you!?"
in that style only Gates' counter help has henceforth pulled off.
--
=== Mark Roberts | Chicago, Illinois | http://www.tezcat.com/~markrobt/ ====
Public key at http://www.tezcat.com/~markrobt/pgp/
Chicago radio stuff now at http://www.tezcat.com/~markrobt/chgo/
Yes: Frutiger, Minion, any Zapf. No: Avant-Garde, ITC "Garamond", Souvenir.
Arne Adolfsen
> You're behind. The big thing in KC now is deep-fat fried
>turkey.
My gut reaction is that deep-fat fried turkey -- as in a whole
turkey? or turkey parts? -- would be revolting. What's it like?
--
-- Arne Adolfsen --------------- ar...@mtcc.com --- http://www.mtcc.com/~arne --
"Asked how it felt to be 104, she trumpeted: 'Madame, I am officially 32. If
you print anything else I will sue.'" -- from Lucie Young's interview of
Beatrice Webb, "the Mama of Dada", in the New York Times, 3/6/97
Exile on Market Street
In article <slrn5iehef....@xochi.tezcat.com>, mark...@tezcat.com
wrote:
> You're behind. The big thing in KC now is deep-fat fried
> turkey.
Wow. With a crispy crust and all?
Second thought: Try hard enough, and you can turn anything that's supposed
to be "healthier" for you into a fat-filled treat.
Third thought: Wasn't it Satchel Paige of the Monarchs who said, "Avoid
fried foods, they angry up the blood"? Shows you how well that piece of
advice went over.
Aside: I recently read a rather entertaining essay in _The Chronicle of
Higher Education_ by Richard Klein, the Cornell Romance languages professor
who wrote the book _Eat Fat_, describing his promotional tour, and how
talk-show audiences would cheer him on as he described how, in other
cultures and at other times, fat was considered beautiful: "Go, Richard,
go! Eat that fat! In 30 years of university teaching, I've never been
lustily cheered. I don't know if I like it." Not only did he eat his way
across the country, he learned something about the book trade, the things
you have to do to get publicity, and the dangers that accompany fame.
> I suppose if I ever get back there, there will be a chain
> of "Jim's Diners", the place at 59th & Prospect where this all
> started. But will they say at the counter, "how m'I **HELP** you!?"
> in that style only Gates' counter help has henceforth pulled off.
Naaaaaaah. Couldn't happen. Ollie's heirs *must* have the patent on that.
But: is the "Jim's Diner" at 59th & Prospect a *diner*? Or is it just an
eatery housed in a commercial building? I certainly don't remember
anything resembling a diner occupying that intersection growing up.
> Yes: Frutiger, Minion, any Zapf. No: Avant-Garde, ITC "Garamond", Souvenir.
^^^^^^^^^^^^^^
Have any beef with the version Apple Computer uses as its corporate
typeface? I think their Garamond is rather handsome.
ObMyPassionCrossedWithOneOfYours: Current (Winter 1997) _New Electric
Railway Journal_ has an essay by one of their regular columnists,
"Helvetica and Transit," arguing that the typeface originally designed for
Swiss Federal Railway signage (I think he identifies Helvetica's origins as
such) should become a transit-industry standard in the US (as if it isn't
already).
__________________________________________________________________________
Sandy Smith, Exile on Market Street, Philadelphia smi...@pobox.upenn.edu
University Relations, U. of Pennsylvania 215.898.1423/fax 215.898.1203
I speak for myself here, not for Penn http://pobox.upenn.edu/~smiths/
"If you have to live with community standards on the Internet, find the
most conservative, obscure place you can in the country and that will be
the standard. Who's going to use that?"
----------Dave Farber (quoted in _The Pennsylvania Gazette_, March 1997)--
kivasmama
94967294 penned...
> XAOS (xa...@mindspring.com) wrote:
> : > > Favorite sandwich? Banana on white bread with Miracle Whip!
>
> I think I'm going to be sick now..... :)
>
>
I could've sworn the question was about "food." Well, the banana
qualifies.
As for the Miracle Whip: Covert Bailey's law 310-B (I think): don't
eat anything that your mechanic can use to grease your car.
--
Dianne <*>
Arne Adolfsen
In article <smiths-ya02408000...@netnews.upenn.edu>,
Exile on Market Street <smi...@pobox.upenn.edu> wrote:
>Aside: I recently read a rather entertaining essay in _The Chronicle of
>Higher Education_ by Richard Klein, the Cornell Romance languages professor
>who wrote the book _Eat Fat_, describing his promotional tour, and how
>talk-show audiences would cheer him on as he described how, in other
>cultures and at other times, fat was considered beautiful: "Go, Richard,
>go! Eat that fat! In 30 years of university teaching, I've never been
>lustily cheered. I don't know if I like it." Not only did he eat his way
>across the country, he learned something about the book trade, the things
>you have to do to get publicity, and the dangers that accompany fame.
I think it's a huge mistake to conflate fat in food with body fat.
One does not necessarily lead to the other. As if in illustration
of that point, consider that the current American dietary dogma is
NO FAT even as a higher percentage of Americans is overweight than
in any other developed country. I think no-fat and low-fat diets
are ridiculous. If it weren't for fat, most food would literally be
tasteless and devoid of mouth feel (compare the richness of taste
and mucous-like texture of whole and extra-rich milk with thin, watery,
and tasteless low and no fat "milk").
XAOS
kivasmama wrote:
> I could've sworn the question was about "food." Well, the banana
> qualifies.
>
> As for the Miracle Whip: Covert Bailey's law 310-B (I think): don't
> eat anything that your mechanic can use to grease your car.
Hey! Is you mockin' th' ann-cestral trerditions o' mah pee-ple?
I don' think tha's verah gawdam funny, nope, not one bit
- Steve, who finds it frighteningly easy to slip into that voice
Mary Ballard
Jeffrey William Sandris (san...@shore.net) wrote:
: In article <5g29gt$m...@lester.appstate.edu>,
: Mary Ballard <ball...@xx.acs.appstate.edu> wrote:
: >Okay. I've pondered this for days now and I've come
: >to the conclusion that my favorite food is salt,
: I like to season my salt with a bit of food.
Hm. Yeah, it is a bit more filling that way.
Mary, thinking that Season (hi Season) is salty enough.
Jake Coughlin
Arne Adolfsen (ar...@mtcc.com) wrote:
: I think no-fat and low-fat diets
: are ridiculous.
do Americans who are on no-fat and low-fat diets really
not go to Burger King, McDonalds, Hardees, etc? i
personally avoid fast food joints because i think
their high fat food tastes absolutely gross. if you're
going to run the "risk" of fat in a burger, for
christ's sakes, have a fucking *burger* and avoid
whatever those fast food joints are trying to market
to you as a burger.
: If it weren't for fat, most food would literally be
: tasteless and devoid of mouth feel
bzzt! thank you for playing...
--
__
\/ Jake Coughlin (ja...@panix.com)
"When the tongue or the pen is let loose in a frenzy of passion, it is
the man, and not the subject, that becomes exhausted." -- Thomas Paine
Arne Adolfsen
In article <5g9mvn$6...@panix3.panix.com>,
Jake Coughlin <ja...@panix.com> wrote:
>Arne Adolfsen (ar...@mtcc.com) wrote:
>: If it weren't for fat, most food would literally be
>: tasteless and devoid of mouth feel
>bzzt! thank you for playing...
I've actually done this. Make two batches of ragu', one with
ground beef with a fat content of 30% and the other with meat
with a fat content of 15%. When done, toss with your favorite
cooked pasta and do a taste comparison. The ragu' made with beef
with a 30% fat content will be *markedly* tastier and sweeter
than the ragu' made with leaner meat even though the two
sauces are otherwise identical.
But go ahead and eat tasteless cardboard if it turns you on and
makes you feel like you're eating rilly healthy -- because it's
non-fat -- food.
Mark Roberts
Michael Thomas <mi...@fasolt.mtcc.com> had written:
|
| I thought that Chuck Taggart said that was a
| Cajun Thang.
Yes, that's where it originated.
| My God, it sounds like Jeffery Dahmer's vat
| would be necessary.
It *is* one of those Don't Try This At Home kinds of things
(unless, one presumes, one is Mr. Dahmer or runs a restaurant).
You can either order it at the supermarket, which will
supply the turkey and then bring it back from the restaurant for
pick-up, or you can get the turkey and take it to the restaurant
for frying and later pick-up. Sorry, no fry-through
windows...yet.
| I must admit it sounds sort of
| revolting, but I've eaten cheeseburgers and fries
| in the past, so I guess I've got nothing else to
| lose.
It's juicier than roasted or baked turkey, with a hint
of potato-chip flavor. Normally I much prefer dark meat to white
meat, usually finding white meat too dry for my taste, but the
difference is much less with the fried turkey. I'd still rather
have the dark meat, though, which definitely does not seem
to be a majority sentiment in the United States.
--
=== Mark Roberts | Chicago, Illinois | http://www.tezcat.com/~markrobt/ ====
Public key at http://www.tezcat.com/~markrobt/pgp/
Chicago radio stuff now at http://www.tezcat.com/~markrobt/chgo/
Mark Roberts
Exile on Market Street <smi...@pobox.upenn.edu> had written:
[fried turkey]
|
| Wow. With a crispy crust and all?
Yes, but you don't eat *that*.
| But: is the "Jim's Diner" at 59th & Prospect a *diner*? Or is it just an
| eatery housed in a commercial building? I certainly don't remember
| anything resembling a diner occupying that intersection growing up.
No, it's in a commercial building. I'm not sure it's
*exactly* at 59th, but it's within a block or two on Prospect.
I can't take a short drive over any more to look now.
|
| Have any beef with the version Apple Computer uses as its corporate
| typeface? I think their Garamond is rather handsome.
|
To each his own. I just wish O'Reilly and Associates
had chosen something much less ugly for all of their otherwise
quite useful books (except for the new Java series, which are in a
much more appropriate Baskerville). ITC Garamond is hard to read
and draws too much attention to itself. My opinion, of course.
| ObMyPassionCrossedWithOneOfYours: Current (Winter 1997) _New Electric
| Railway Journal_ has an essay by one of their regular columnists,
| "Helvetica and Transit," arguing that the typeface originally designed for
| Swiss Federal Railway signage (I think he identifies Helvetica's origins as
| such) should become a transit-industry standard in the US (as if it isn't
| already).
Seems to be in Chicago, at least.
Robert S. Coren
In article <v74tegs...@fasolt.mtcc.com>,
Michael Thomas <mi...@fasolt.mtcc.com> wrote:
>ar...@mtcc.com (Arne Adolfsen) writes:
>> In article <slrn5iehef....@xochi.tezcat.com>,
>> Mark Roberts <mark...@tezcat.com> wrote to Sandy:
>>
>> >turkey.
>>
>> turkey? or turkey parts? -- would be revolting. What's it like?
>
>would be necessary. I must admit it sounds sort of
>revolting, but I've eaten cheeseburgers and fries
>in the past, so I guess I've got nothing else to
>lose.
Would deep-fat fried turkey be significantly different from deep-fat
fried chicken? Am I missing something here? Might we not expect to
start seeing KFT (or should that be KCFT) franchises emanating from a
spot near the Kansas/Missouri border?
--
-------Robert Coren (co...@spdcc.com)-------------------------
"Ideas aren't responsible for the people who believe in them."
--Melinda Shore
Arne Adolfsen
>Would deep-fat fried turkey be significantly different from deep-fat
>fried chicken? Am I missing something here?
Does anyone prepare fried chicken by dunking a whole chicken into
a large vat of boiling fat? Is that how Kentucky Fried Chicken
do it? Ick.
Arne, a KFC virgin
Kenji Andrew Matsuoka
In article <E6zy7...@mtcc.com>, Arne Adolfsen <ar...@mtcc.com> wrote:
: I think it's a huge mistake to conflate fat in food with body fat.
: One does not necessarily lead to the other. As if in illustration
"As if", indeed!
: of that point, consider that the current American dietary dogma is
: NO FAT even as a higher percentage of Americans is overweight than
: in any other developed country. I think no-fat and low-fat diets
: are ridiculous.
FWIW, the latest bodybuilding fad diet is lo-carb, hi-fat. Right, Tim?
--
Kenji Andrew Matsuoka (ke...@hana.physics.sunysb.edu)
http://hana.physics.sunysb.edu/~kenji/
"I've written an exciting Unix program to grep an NNTP spool."
-- E. McManus
Nick Nussbaum
Exile on Market Street wrote:
>
> In article <slrn5iehef....@xochi.tezcat.com>, mark...@tezcat.com
> wrote:
>
> > turkey.
>
Calvin Trillin wrote a funny piece about deep-fat fried turkey.
He was talking to people who used a 55 gallon drum of fat and
a massive propane burner. The turkey is stuffed, breaded and
immersed whole. He said much of the recipe was devoted to
warning you to do this outside on the carport and how to
avoid conflagration.
>
> Second thought: Try hard enough, and you can turn anything that's >supposed to be "healthier" for you into a fat-filled treat.
Granola, Muffins and Salad dressings any one.
Ever notice that half of the new low-fat treats use the
miracle ingredient corn syrup as a replacement?
> ObMyPassionCrossedWithOneOfYours: Current (Winter 1997)
>_New Electric Railway Journal_ has an essay by one of their regular > >columnists, "Helvetica and Transit," arguing that the typeface > originally designed for
> Swiss Federal Railway signage (I think he identifies Helvetica's > > origins as such) should become a transit-industry standard in the US > (as if it isn't already).
Helvetica is really overused and needs a long vacation. Johnson
Underground?