Why do Mexicans drive so slowly on the freeway?
Lon Stowell
Madeleine Page <mp...@panix.com> wrote:
>This reminds me of the ultimate food -- garlic mayonnaise, in which are
>dipped lightly steamed and fresh vegetables. As long as Significant
>Other(s) share the feast, it's a small form of sensory heaven.
That would be Gilroy, which actually grows less garlic than say
around Fresno or even possibly Sacatomato. The ice cream is much
like the mint juleps of the Kentucky Derby...best left for the
tourists. However, if you would like some jalapeno ice cream....
John Varela
>Speaking about "Re: Why do Mexicans drive so slowly on the freeway?"
> In <alt.folklore.urban> On 21 Jul 1997 10:58:10 -0400,
> <mp...@panix.com (Madeleine Page)> said:
>
>>ObUL: the town of Gilmore (Gilsomething) has an annual garlic festival, at
>>which garlice icecream is served. Anyone tried it or know anyone who has?
I once had garlic ice cream during a garlic festival at The Upperline
Restaurant in New Orleans. The ice cream really wasn't very garlicky, but
maybe by the time I got around to dessert my taste buds were
garlic-adapted.
The Upperline is so called because it is on Upperline St. (corner of
Prytania). Can anyone explain why Upperline is downstream from Lowerline?
John Varela
(delete . between os2 and bbs to e-mail me)
Kevin T. Keith
In article <5qvte2$m...@panix2.panix.com>, mp...@panix.com , (Madeleine Page)
says...
>
>ObUL: the town of Gilmore (Gilsomething) has an annual garlic festival, at
>which garlice icecream is served. Anyone tried it or know anyone who has?
That'd be Gilroy (California, USA). The annual summer garlic festival is a
blast if you like to eat - it's basically just a huge cook-out, mostly of
products containing garlic. Hot and dusty and hard to get to, but a swell time
for the true trencherperson.
As for garlic ice cream, it's mostly a novelty. Tastes like bad vanilla ice
cream drenched in garlic (duh!). You eat it once just to say you've done it,
then move on to the grilled spicy garlic sausages. And the barbecued chicken.
And the garlic pasta sauce. And the pastries. And the beer and lemonade. Oh
... sometimes I miss California ...
Kevin "but only New York has the real deli" T. Keith
--
Kevin T. Keith ktk...@panix.com
"Hi, I'm Ethics Boy! I can't come to the phone right now, but leave a dilemma
after the mantric humming ...
Andrew Welsh, getting into the spirit of the thing
Michael Greengard
On Mon, 21 Jul 1997 05:50:40 GMT, des...@see-below.no-SPAM.net (Doug
the Desert Tripper) wrote:
[snip]
Is it just me or is Nat changing his aliases (aliai?) almost daily
now?
saludos, mig
George Mealer
On Mon, 21 Jul 1997 11:59:39 -0400, "Adam Stone (cameraman)"
<abs...@pantheon.yale.edu> wrote:
>On 21 Jul 1997, Madeleine Page wrote:
>
>> This reminds me of the ultimate food -- garlic mayonnaise, in which are
>> dipped lightly steamed and fresh vegetables. As long as Significant
>> Other(s) share the feast, it's a small form of sensory heaven.
>>
>> ObUL: the town of Gilmore (Gilsomething) has an annual garlic festival, at
>> which garlice icecream is served. Anyone tried it or know anyone who has?
>
>You're thinking of Gilroy, California. A friend of mine from California
>attended the garlic festival there last summer. She sent me a postcard
>featuring a man holding a softball-sized clove of garlic. I'll have to
>ask her about the ice cream, though.
>
>> Madeleine "garlic: next to fresh ginger, it's the best food there is" Page
>
>amen.
>
>-adam
>
>
>Adam Stone, Yale College SY 98
> "Stop thinking, and end your problems."
> --Tao Te Ching 20
>
Yep. They have garlic ice-cream. I haven't been brave enough to try
it, though.
Geo
--
George Mealer geo...@cambria.com
Programmer/Systems Analyst Office: (415) 328-9270
Cambria Corporation Fax: (415) 328-8642
"A good programmer is someone who looks both ways before
crossing a one-way street." -- Doug Linder
Lon Stowell
George Mealer <geo...@cambria.com> wrote:
>
>Yep. They have garlic ice-cream. I haven't been brave enough to try
>it, though.
You misplelt "drunk". HTH.
Rick Tyler
On Mon, 21 Jul 1997 11:46:20 -0400, Charlie <lo...@acpub.duke.edu>
wrote:
:>
:> ObUL: the town of Gilmore (Gilsomething) has an annual garlic festival, at
:> which garlice icecream is served. Anyone tried it or know anyone who has?
:>
:> Madeleine "garlic: next to fresh ginger, it's the best food there is" Page
:
:It's Gilroy, the garlic capital of the world and not much else. A
:native of said town remarked that CA has the most of everything and
:the best of nothing. (ObT)
:
:The fabled dessert is there as well as anything else imaginable (even in
:nightmares). It is worth a visit.
:
Hey, Kaylor, when you get your divorce in North Carolina, is your
ex-wife still your sister?
-- Rick "Californian" Tyler
-------------------------------------------------
"I lied." -- E.G. Land aka Gary Landers aka BARD
aka Nat Turner aka Francis Farmer aka Fanny aka
blondeand14 aka Captain Tripps (and still counting)
Phil Edwards
mp...@panix.com (Madeleine Page) wrote:
>ObUL: the town of Gilmore (Gilsomething)
Gilroy, CA (according to Patrick Kincaid's TODAY program).
> has an annual garlic festival, at
>which garlic icecream is served. Anyone tried it or know anyone who has?
No, but it sounds way cool, as we say in Manchester.
Phil "son and heir has reached the interesting stage of demanding
ice-cream, then refusing to eat it on the grounds that it's 'too hard'
(= difficult, we think); mind you, this evening he assured us that
apples, biscuits, cake and chocolate were also 'too hard', so I'm not
sure quite how seriously to take this assertion" Edwards
--
Phil Edwards amroth(at)zetnet.co.uk
"Who's got the biggest - who's got the biggest -
Who's got the biggest brain?" - Shaun Ryder
Hank Oredson
George Mealer wrote:
>
> On Mon, 21 Jul 1997 11:59:39 -0400, "Adam Stone (cameraman)"
> <abs...@pantheon.yale.edu> wrote:
>
> >On 21 Jul 1997, Madeleine Page wrote:
> >
> >> This reminds me of the ultimate food -- garlic mayonnaise, in which are
> >> dipped lightly steamed and fresh vegetables. As long as Significant
> >> Other(s) share the feast, it's a small form of sensory heaven.
> >>
> >> ObUL: the town of Gilmore (Gilsomething) has an annual garlic festival, at
> >> which garlice icecream is served. Anyone tried it or know anyone who has?
> >
> >You're thinking of Gilroy, California. A friend of mine from California
> >attended the garlic festival there last summer. She sent me a postcard
> >featuring a man holding a softball-sized clove of garlic. I'll have to
> >ask her about the ice cream, though.
> >
> >
> >
> >-adam
> >
> >
> >Adam Stone, Yale College SY 98
> > "Stop thinking, and end your problems."
> > --Tao Te Ching 20
> >
>
> it, though.
It is yummy, as is the garlic lemonade.
--
Mentor Graphics Library Products Group - "Parts 'R Us!"
Work: hank_o...@mentorg.com Home: HOre...@aol.com
Work: http://www.eparts.com Home: http://members.aol.com/W0RLI
Rodger Coghlan
Dave Wilton wrote:
>
> On Mon, 21 Jul 1997 05:50:40 GMT, des...@see-below.no-SPAM.net (Doug
> the Desert Tripper) wrote:
>
>
> 5. You just don't notice all the not-obviously-Mexican-American people
> who are also driving 15-20 mph below the speed limit.
>
> Dave Wilton
6. I remember when DWO was a popular punch-line (about 1984 or so was
when I first heard it); people would pay attention to all the oriental
bad drivers that they saw and ignore any non-oriental bad driver DOH!
That sure enough proved that DWO was real and not racist. Now it
appears that Hispanics are the target and being selected for. It
probably isn't really racist just folks don't understand selective
attention.
Rodger
--
All opinions expressed are Mine
(mea culpa, mea culpa, Mea maxima culpa)
Paul Tomblin
In a previous article, dwi...@sprynet.com (Dave Wilton) said:
>On Mon, 21 Jul 1997 05:50:40 GMT, des...@see-below.no-SPAM.net (Doug
>the Desert Tripper) wrote:
>>Anyone else got any ideas?
>
>5. You just don't notice all the not-obviously-Mexican-American people
>who are also driving 15-20 mph below the speed limit.
Nor all the Mexican-American people who are decent and law abiding and good
drivers.
Every person who reinforces your stereotype is a datapoint, and the ones
who don't aren't even percieved.
--
Paul Tomblin (ptom...@xcski.com), Rochester Flying Club
<a href="http://www.servtech.com/public/ptomblin/rfc/">RFC Web Page</a>
<a href=http://www.beapilot.com/>Stop Dreaming, Start Flying</a>
I don't buy from spammers or visit their web sites.
Harry H Conover
Doug the Desert Tripper (des...@see-below.no-SPAM.net) wrote:
: First of all, I am NOT a racist or a bigot or troll or whatever so
: don't flame me (in fact, I have a Latin American girlfriend). I was
: just interested in sharing a phenomenon I observe very often on the
: area freeways.
:
: I live in the San Bernardino, CA area where there is a large Hispanic
: (primarily Mexican) immigrant population. I am curious as to why so
: many Hispanic drivers drive 15-20 mph (or more) slower than the posted
: speed limit on the freeway (and of course they do this in the fast
: lane often). My girlfriend and I discussed this, and the only things
: we could think up were:
[snip]
If you drove a rusted-out shitbox with 350,000 miles on the engine
(as do many of these guys), you might have trouble pushing the speed
limit as well.
Harry C.
Patrick McKinnion
In article <33D524...@mentorg.com>, hank_o...@mentorg.com wrote:
>George Mealer wrote:
>> Yep. They have garlic ice-cream. I haven't been brave enough to try
>> it, though.
>
>It is yummy, as is the garlic lemonade.
Most disturbing thing I had at the Gilroy Garlic festival, was the dark
chocolate-covered, candied garlic cloves. Even the garlic/choclate-chip
cookies were better.
- Patrick McKinnion
--
<*> SP2
- Brought to you by "Ouchies": The sharp, prickly toy you bathe with.....
Richard Brandt
Adam Stone (cameraman) wrote:
>
> On 21 Jul 1997, Madeleine Page wrote:
> > ObUL: the town of Gilmore (Gilsomething) has an annual garlic festival, at
> > which garlice icecream is served. Anyone tried it or know anyone who has?
>
> You're thinking of Gilroy, California. A friend of mine from California
> attended the garlic festival there last summer. She sent me a postcard
> featuring a man holding a softball-sized clove of garlic. I'll have to
> ask her about the ice cream, though.
Might I add, for the benefit of those who can't be in Gilroy at fiesta
time, that the same dessert delicacy is served at a restaurant
appropriately known as "The Stinking Rose" in San Francisco.
Richard "I caught a whiff of it anyway" Brandt
--
======http://rgfn.epcc.edu/users/af541/virtual.htm=======
"I seem to recall that in the early days of America -
pilgrims and all that - the way they'd get rid of
bad folks - witches, fornicators, spammers, etc - ..."
Andrew Dice Gore
Ray Pfaff
Pat...@pacbell.net (Patrick McKinnion) wrote:
>In article <33D524...@mentorg.com>, hank_o...@mentorg.com wrote:
>
>>George Mealer wrote:
>>> Yep. They have garlic ice-cream. I haven't been brave enough to try
>>> it, though.
>>
>>It is yummy, as is the garlic lemonade.
>
> Most disturbing thing I had at the Gilroy Garlic festival, was the dark
>chocolate-covered, candied garlic cloves. Even the garlic/choclate-chip
>cookies were better.
>
> - Patrick McKinnion
>
I think the garlic beer was *more* disturbing...
Fang
>First of all, I am NOT a racist or a bigot or troll or whatever so
>don't flame me (in fact, I have a Latin American girlfriend). I was
>just interested in sharing a phenomenon I observe very often on the
>area freeways.
>
>I live in the San Bernardino, CA area where there is a large Hispanic
>(primarily Mexican) immigrant population. I am curious as to why so
>many Hispanic drivers drive 15-20 mph (or more) slower than the posted
>speed limit on the freeway (and of course they do this in the fast
>lane often). My girlfriend and I discussed this, and the only things
>we could think up were:
>
>1. They are used to lower speed limits in their home country;
Scratch that idea. Most parts of Mexico have no speed limit at all.
Speed limits and drivers in the U.S. are rather tame compared to how
they drive in most of South America (and most of the world, for that
matter.)
>2. They drive slow so as not to attract the attention of cops/INS
>agents (if they are illegal aliens);
I doubt it. I'm sure word would have gotten out by now that driving 15
mph under the speed limit gets you noticed faster than driving 15 mph
over the speed limit. Try it some time if you don't mind honking
horns, large fines, and higher insurance premiums. You'll be cited for
creating unsafe driving conditions and/or obstructing traffic.
>3. Reason #2 because they don't have auto insurance, which is required
>by law in CA;
See answer to #2.
>4. Their cars need to be tuned up and just can't be coaxed past 45.
>
In my community, most hispanics have nicer cars than they have homes.
Latino culture promotes a phenomon known as "machismo" in which a man
is judged by the typical "manly" aspects including how his car looks
and performs.
>Anyone else got any ideas?
I haven't noticed what you claim and I'm born and raised in Southern
California. I do notice that San Bernadino has a VERY large latino
population. If most of the drivers in your area are latino, then the
larger percentage of bad drivers is bound to be latino. (The same way
that if you have a 75% caucasian population, odds are that 75% of the
bad drivers there would be caucasion.) Hence, maybe you're just more
likely to perceive things this way where you live.
Also, San Bernadino has a large farming community and farm workers
aren't known for having much money or nice cars.
>--------------------------------------------------------------------------------------
>Doug the Desert Tripper - Exploring Southern Cal deserts and the Net since '94
>E-Mail: des...@linkline.com - Serious Inquiries only; Spammers need not apply.
>--------------------------------------------------------------------------------------
Jeremy W. Burgeson
James Youngman <JYou...@vggas.com> wrote:
>Garlic beer? Eeeew. Mind you, I had some beer brewed with ginger
>at the weekend (not ginger beer). It was very good.
I have had beer made with a small amount of garlic in it. Not really
bad, but not really good either. I don't like lactose added to beer.
It just tastes "wrong." Beer brewed with pumpkins can be good (but
the one I tasted had _way_ too much ginger in it).
Jeremy
Mike
Reply to: mik...@earthlink.net (Mike)
Responding to: hank_o...@mentorg.com
George Mealer wrote:
>
> On Mon, 21 Jul 1997 11:59:39 -0400, "Adam Stone (cameraman)"
> <abs...@pantheon.yale.edu> wrote:
>
> >On 21 Jul 1997, Madeleine Page wrote:
> >
> >> This reminds me of the ultimate food -- garlic mayonnaise, in which are
> >> dipped lightly steamed and fresh vegetables. As long as Significant
> >> Other(s) share the feast, it's a small form of sensory heaven.
> >>
> >> ObUL: the town of Gilmore (Gilsomething) has an annual garlic festival, a
> >> which garlice icecream is served. Anyone tried it or know anyone who has?
> >
> >You're thinking of Gilroy, California. A friend of mine from California
> >attended the garlic festival there last summer. She sent me a postcard
> >featuring a man holding a softball-sized clove of garlic. I'll have to
> >ask her about the ice cream, though.
> >
> >> Madeleine "garlic: next to fresh ginger, it's the best food there is" Pag
> >
> >amen.
> >
> >-adam
> >
> >
> >Adam Stone, Yale College SY 98
> > "Stop thinking, and end your problems."
> > --Tao Te Ching 20
> >
>
> Yep. They have garlic ice-cream. I haven't been brave enough to try
> it, though.
It is yummy, as is the garlic lemonade.
--
Mentor Graphics Library Products Group - "Parts 'R Us!"
Work: hank_o...@mentorg.com Home: HOre...@aol.com
Work: http://www.eparts.com Home: http://members.aol.com/W0RLI
try the garlic wine... made by Rappazini vineyards I think, I digress...
anyway, the wine is so strong in garlic that the ice-cream seems a taste
respite.
-----
mike
Origin: Mike's Mess * 510-753-5869
Matt Giwer
>First of all, I am NOT a racist or a bigot or troll or whatever so
>don't flame me (in fact, I have a Latin American girlfriend). I was
>just interested in sharing a phenomenon I observe very often on the
>area freeways.
>
>I live in the San Bernardino, CA area where there is a large Hispanic
>(primarily Mexican) immigrant population. I am curious as to why so
>many Hispanic drivers drive 15-20 mph (or more) slower than the posted
>speed limit on the freeway (and of course they do this in the fast
>lane often). My girlfriend and I discussed this, and the only things
>we could think up were:
I am in Tampa and regarding Canadian drivers
1. Why do they drive 25 mph in the left lane?
2. Is it illegal to turn left on green in Canada?
3. Why do their laptops have 'eh' on the return key?
>1. They are used to lower speed limits in their home country;
>2. They drive slow so as not to attract the attention of cops/INS
>agents (if they are illegal aliens);
>3. Reason #2 because they don't have auto insurance, which is required
>by law in CA;
>4. Their cars need to be tuned up and just can't be coaxed past 45.
Why were their only 5000 Mexicans at the Alamo?
===
If China behaved like Israel, Congress would demand a declaration of war.
Richard Brandt
Jeremy W. Burgeson wrote:
> I have had beer made with a small amount of garlic in it. Not really
> bad, but not really good either. I don't like lactose added to beer.
> It just tastes "wrong." Beer brewed with pumpkins can be good (but
> the one I tasted had _way_ too much ginger in it).
I helped an intern for Tor Books shop for a publisher's party at last
year's Westercon. She wanted to get something exotic, so we picked up
a six-pack of Chile Beer. As Pat Cadigan remarked, "You can nurse one
of those for a looooong time."
Richard "Cerveza Right" Brandt
Mitcho
Paul Tomblin wrote:
> cow orkers who'd also come over from Canada were mostly at a loss, and one
> of them got into a very bad accident because he was driving on the wrong
> side of the road. I credit this mostly to having grown up with British
> parents, so I tuned in quickly. On the other hand, working in Madrid I
> used to thank God daily that I never had to drive anywhere.
I can't imagine driving on the wrong side of the road after more than a
week of driving in the UK. It becomes second nature. Guy musta been
drunk.
> make about the other people's reactions if you know them and their culture
> and the process of "tuning in" is a matter of subconcious learning of these
> unwritten rules and body- and car-language.
You're prolly right. I had no difficulty at all driving in the UK
(after the first week of terror), because despite my on-line sarcastic
and pesty demeanor, I am normally a fairly mild-mannered and polite sort
of dude (though I like to belch, and that isn't considered rude among
Arabs anyway), and this is how I would describe UK drivers, for the most
part. Very considerate, the most considerate I have ever encountered.
Driving in Italy, on the other hand, requires a sort of hell-bent
devil-may-care approach (best to use a rental), while driving in New
York calls for overwrought aggression (driving in France is similar, but
with a more refined, Continental feel, as is driving in Germany, though
with much more respect for regulations and signs and, mercifully, street
markings). Driving in the Pacific Northwest of the USA requires heavy
doses of Valium. Driving in Eastern Europe requires very good shocks.
Mitcho
----------------------------------------------------------------------
Mitcho of Goat Hill Rat Central | mit...@netcom.com
Goat Hill, California | http://home.earthlink.net/~bromide
----------------------------------------------------------------------
Rick The Notes Guy Dickinson
Sharing the wisdom of the ages with those of us reading
alt.folklore.urban, lsto...@pyrtech.mis.pyramid.com (Lon Stowell)
wrote:
>George Mealer <geo...@cambria.com> wrote:
>>
>>Yep. They have garlic ice-cream. I haven't been brave enough to try
>>it, though.
>
> You misplelt "drunk". HTH.
Why would he drink ice cream?
- Rick "Error: cone meltdown" Dickinson
Enterprise ArchiTechs | Views expressed on topics unrelated
http://www.eArchiTechs.com | to Lotus Notes are not those of my
NoSpam eMail:r...@notesguy.com | company, and may not even be mine.
George Mealer
On Wed, 23 Jul 1997 16:55:42 GMT, postmaster@[127.0.0.1] (Rick "The
Notes Guy" Dickinson) wrote:
>
>Why would he drink ice cream?
>
You kidding? Starbucks has made a fortune simply adding crushed ice
and cheap coffee to it and calling it a "Frappaciano"...:D
obUL: A dead rat was once found by a Starbucks customer in a
Frappaciano, but the management merely explained it as a new blend.
Geo "Haxwell Mouse coffee doesn't taste all that good" Mealer
Lon Stowell
Jeremy W. Burgeson <ne...@ix.netcom.com> wrote:
>
>I have had beer made with a small amount of garlic in it. Not really
>bad, but not really good either. I don't like lactose added to beer.
>It just tastes "wrong." Beer brewed with pumpkins can be good (but
>the one I tasted had _way_ too much ginger in it).
Allegedly hemp and hops are fairly closely related, and some
private breweries have substituted hemp flowers for hops in
beer. A small amount of the resin dissolves in the alcohol
so you get a somewhat "different" effect from the resulting
beer.
Although I have tasted this beer, upon my honor, I did not
swallow.
Alice Faber
> Allegedly hemp and hops are fairly closely related, and some
> private breweries have substituted hemp flowers for hops in
> beer. A small amount of the resin dissolves in the alcohol
> so you get a somewhat "different" effect from the resulting
> beer.
> Although I have tasted this beer, upon my honor, I did not
> swallow.
A. Well, so long as you didn't inhale it...
B. Well, did it taste sweet or salty?
C. ObChineseRestaurant: One from column A...
Alice "stop me before I square the circle" Faber
Lon Stowell
Bob Hiebert <Bob.H...@worldnet.REMOVE.att.net> wrote:
>
>I have had similar experiences in Europe. I refuse to drive in any country
>that I haven't been to at least three times. It takes that long to
>understand the driving "rules."
I was fairly surprised in rural Italy. Although in town and
on the flats, the locals would be rather bold and cut right in
front of you at stopsigns, lights, etc., this behavior changed
considerably in the Alps on roads such as the St. Bernard pass
road. The locals are far more cautious in the mountains and
very willing to let you pass either uphill or downhill on those
narrow twisty sportscar heaven roads.
Even better, if the police stop you and you keep pretending you
don't understand a word of Italian, they may just wave you on
with a shaking finger.
>If I were to drive in China (or most other countries) I am certain that the
>natives would make rude remarks about my driving. I would also probably run
>over someone.
I might consider driving in Japan. I don't even like riding
in anything but a black cab in Korea.
Bob Hiebert
>6. I remember when DWO was a popular punch-line (about 1984 or so was
>when I first heard it); people would pay attention to all the oriental
>bad drivers that they saw and ignore any non-oriental bad driver DOH!
OK, slight tangent. I was familiar with the putdowns of oriental drivers.
When I was in Beijing I got a very different perspective. There are a
bazzillion people driving in a one block area (about 2/3 of which are on
bicycles). To my USAian view, it was complete chaos, and yet there were no
collisions. What existed was a complete set of driving "rules" that I could
not perceive. After a while, I began to catch glimpses of the driving
patterns (like U-turns in the middle of a 4-lane street against traffic
while cutting through 30 bikes that were going in random directions).
I have had similar experiences in Europe. I refuse to drive in any country
that I haven't been to at least three times. It takes that long to
understand the driving "rules."
If I were to drive in China (or most other countries) I am certain that the
natives would make rude remarks about my driving. I would also probably run
over someone.
There is a big difference between published rules and the unwritten customs.
Bob "voracity and orkers somehow come to mind" Hiebert
---
E-mail address is munged. Correct to reply.
For the full story on Urban Legends, don't miss
http://www.urbanlegends.com/
Triple Quadrophenic
>ktk...@panix.com (Kevin T. Keith) writes:
>
> As for garlic ice cream, it's mostly a novelty. Tastes like bad
> vanilla ice cream drenched in garlic (duh!). You eat it once just
> to say you've done it, then move on to the grilled spicy garlic
> sausages. And the barbecued chicken. And the garlic pasta sauce.
> And the pastries. And the beer and lemonade. Oh ... sometimes I
> miss California ...
>
I had the Garlic ice cream in the Stinking Rose - San Francisco (well, you
have to, don't you). It tasted almost exactly like a chilled, slightly
smoother Boursin - a garlicy cream cheese from France.
--
Frank J Hollis, Mass Spectroscopy, SmithKline Beecham, Welwyn, UK
Frank_...@sbphrd.com or fj...@tutor.open.ac.uk www.chem.u-net.com
These opinions have not been passed by 3 committes, 7 subcommittees and a
continuous improvement team. So they can't be the opinions of my employer
Mitcho
Bob Hiebert wrote:
>
> I have had similar experiences in Europe. I refuse to drive in any country
> that I haven't been to at least three times. It takes that long to
> understand the driving "rules."
For the best entertainment value in Paris, spend 30 francs to climb up
to the top of the Arc de Triomphe. Then lean over the edge and watch
the show down below in the Place Charles de Gaulle Etoile roundabout. I
can spend hours up there, watching the harrowing near-carnage.
Paul Tomblin
In a previous article, Bob.H...@worldnet.REMOVE.att.net (Bob Hiebert) said:
>OK, slight tangent. I was familiar with the putdowns of oriental drivers.
>When I was in Beijing I got a very different perspective. There are a
>bazzillion people driving in a one block area (about 2/3 of which are on
>bicycles). To my USAian view, it was complete chaos, and yet there were no
>collisions. What existed was a complete set of driving "rules" that I could
>not perceive. After a while, I began to catch glimpses of the driving
You hadn't tuned into the "group mind" yet.
When I was working in the UK, I loved driving there, and I was perfectly at
home on the narrow back roads trying to find orienteering meets based soley
on OS Grid coordinates or on the semi-teeming streets of Manchester. My
cow orkers who'd also come over from Canada were mostly at a loss, and one
of them got into a very bad accident because he was driving on the wrong
side of the road. I credit this mostly to having grown up with British
parents, so I tuned in quickly. On the other hand, working in Madrid I
used to thank God daily that I never had to drive anywhere.
Mind you, I don't believe it was some magical telepathy or something, I
just think there are a lot of unwritten "rules" and assumptions you can
make about the other people's reactions if you know them and their culture
and the process of "tuning in" is a matter of subconcious learning of these
unwritten rules and body- and car-language.
--
James Youngman
ktk...@panix.com (Kevin T. Keith) writes:
> As for garlic ice cream, it's mostly a novelty. Tastes like bad
> vanilla ice cream drenched in garlic (duh!). You eat it once just
> to say you've done it, then move on to the grilled spicy garlic
> sausages. And the barbecued chicken. And the garlic pasta sauce.
> And the pastries. And the beer and lemonade. Oh ... sometimes I
> miss California ...
Garlic beer? Eeeew. Mind you, I had some beer brewed with ginger
Jay D Ide
Having lived in LA for a time, and watched that action an Whittier Blvd,
and other places (Like Van Nuys), I would venture that in some cases, the
lowered suspensions play a role.
Harry H Conover <con...@tiac.net> wrote in article
<5r3gv9$t...@news-central.tiac.net>...
| Doug the Desert Tripper (des...@see-below.no-SPAM.net) wrote:
| : First of all, I am NOT a racist or a bigot or troll or whatever so
| : don't flame me (in fact, I have a Latin American girlfriend). I was
| : just interested in sharing a phenomenon I observe very often on the
| : area freeways.
| :
| : I live in the San Bernardino, CA area where there is a large Hispanic
| : (primarily Mexican) immigrant population. I am curious as to why so
| : many Hispanic drivers drive 15-20 mph (or more) slower than the posted
| : speed limit on the freeway (and of course they do this in the fast
| : lane often). My girlfriend and I discussed this, and the only things
| : we could think up were:
|
Bob Hiebert
In article <33D60F...@netcom.com>, mit...@netcom.com wrote:
>Bob Hiebert wrote:
>>
>> I have had similar experiences in Europe. I refuse to drive in any country
>> that I haven't been to at least three times. It takes that long to
>> understand the driving "rules."
>
>For the best entertainment value in Paris, spend 30 francs to climb up
>to the top of the Arc de Triomphe. Then lean over the edge and watch
>the show down below in the Place Charles de Gaulle Etoile roundabout. I
>can spend hours up there, watching the harrowing near-carnage.
It was my fourth trip to Paris before I had the courage to drive there. I
will *never* drive around the Arc de T.
Bob "but it's lots of fun in a taxi" Hiebert
Marc Reeve
In article <33D524...@mentorg.com>,
Hank Oredson <hank_o...@mentorg.com> wrote:
>George Mealer wrote:
>> >On 21 Jul 1997, Madeleine Page wrote:
>> >
>> >> This reminds me of the ultimate food -- garlic mayonnaise, in which are
>> >> dipped lightly steamed and fresh vegetables. As long as Significant
>> >> Other(s) share the feast, it's a small form of sensory heaven.
>> >>
>> >> which garlice icecream is served. Anyone tried it or know anyone who has?
>> >
>> >You're thinking of Gilroy, California. A friend of mine from California
>> >attended the garlic festival there last summer. She sent me a postcard
>> >featuring a man holding a softball-sized clove of garlic. I'll have to
>> >ask her about the ice cream, though.
>> >
>> >
>> Yep. They have garlic ice-cream. I haven't been brave enough to try
>> it, though.
>
>
(Of course, I may be biased: it was white wine infused with garlic,
and I'm not that great a fan of white wine. Now if they'd done it
with *red* wine...)
If anyone happens to be in the San Francisco Bay Area this weekend
(aside from those of us who live in the general vicinity), the
Gilroy Garlic Festival runs from Friday through Sunday.
Marc "the bouquet of the stinking rose pleases me greatly" Reeve
--
Marc Reeve: cAmE...@deepthOUGHt.armory.com
To find my real e-mail address, you must first renounce capitalism.
Roger Douglas
On 21 Jul 1997 12:29:00 -0400, ph...@panix.com (Phil Gustafson) wrote:
>That would be Gilroy, Garlic Capital of the World. It's two towns south
>of here. At harvest the town has quite an air to it.
>
>Actually, I also linve near the Artichoke Capital, the Pumpkin
>Capital, and the Chicken Capital, but I won't mention it for fear of
>list threads.
>
Just idly wondering:
Do small towns in the USA follow the same practice as small towns in
Australia and advertise their local speciality with thirty-foot high
statues?
If the towns you mention were in Australia there would be a Big
Artichoke, a Big Pumpkin and so forth, just as in various parts of
Australia you can find the Big Pineapple, the Big Prawn, the Big
Banana, the Big Merino, the Big Orange and many similar monuments to
local enterprise.
--R.
Lon Stowell
Matt Giwer <mgiwer9|9...@primenet.com> wrote:
> I am in Tampa and regarding Canadian drivers
>
>1. Why do they drive 25 mph in the left lane?
If they happen to be driving in Tampa, it is usually
necessary to speed up to 25 in order to pass the geriatric
locals who are vegetating in cars on public roads. If
you go much faster than 25 when passing one of the locals,
you risk death as that local makes their usual random course
change undeterred by turn signals.
>
>3. Why do their laptops have 'eh' on the return key?
They don't but on Jeapordy, they never have problems phrasing
answers as questions, eh?
Tom Paul
Having been to the Gilroy Garlic Festival, I would have to say that the
attendee's collective breath was most disturbing of all.
Phil Edwards
mgiwer9|9...@primenet.com (Matt Giwer) sig'd:
>If China behaved like Israel, Congress would demand a declaration of war.
Love to stay and chat about the *precise* ideological underpinnings of
this statement, Giwer, but it's way off-charter in this ng.
Follow-ups set (to the last place I saw Mr G).
Phil "nasty-nasty week" Edwards
--
Phil Edwards amroth(at)zetnet.co.uk
"I think the moral of the story was 'Grasshopper, always
get some other schmuck to do stuff for you.'" - mig
Craig S. Thom
Roger Douglas wrote:
> Just idly wondering:
> Do small towns in the USA follow the same practice as small towns in
> Australia and advertise their local speciality with thirty-foot high
> statues?
> If the towns you mention were in Australia there would be a Big
> Artichoke, a Big Pumpkin and so forth, just as in various parts of
> Australia you can find the Big Pineapple, the Big Prawn, the Big
> Banana, the Big Merino, the Big Orange and many similar monuments to
> local enterprise.
>
> --R.
Yes, giant statuary is a big thing in the U.S. I'm glad to hear it is
in Australia, too.
A large collection can be found at http://www.roadsideamerica.com
I have personally seen giant fish, a moose, many deer, two ears of corn,
fifteen Paul Bunyans, a catsup bottle, Superman, Praying Hands, peaches,
apples, bulls and cows, grocery store baggers, and the like. Of course,
I will go out of my way to find them, following just a rumor.
--
Craig S. Thom
http://www.trailerpark.com/juarez/thom
.dot Irv
In article <33DAA534...@witty.com>, "Craig S. Thom"
<cr...@witty.com> wrote:
> Roger Douglas wrote:
>
> > Just idly wondering:
> > Do small towns in the USA follow the same practice as small towns in
> > Australia and advertise their local speciality with thirty-foot high
> > statues?
There's always the Big Chicken near Atlanta, GA (with beak that opens and
closes, and eyes that roll) on top of one of the first Kentucky Fried Chicken
shops in the country. Last year it was scheduled to be torn down, but
public outcry forced KFC to refurbish it instead.
The outcry was due to the fact that whenever anyone asked directions to
anywhere in the area, the directions always began with "Go to the Big
Chicken and turn...."
--
**********************************
Harry H Conover
Roger Douglas (Roger.Douglas@remove_this.tafensw.edu.au) wrote:
:
: Just idly wondering:
: Do small towns in the USA follow the same practice as small towns in
: Australia and advertise their local speciality with thirty-foot high
: statues?
Not usually. Although, at several locations near Boston there are
30 foot or so high cactus (but they're the trademark for the local
Hilltop Steak House.)
Harry C.
Craig S. Thom
.dot Irv wrote:
> There's always the Big Chicken near Atlanta, GA (with beak that opens and
> closes, and eyes that roll) on top of one of the first Kentucky Fried Chicken
> shops in the country. Last year it was scheduled to be torn down, but
Actually, the Chicken was on the building when it was a local,
indepedent restaurant, years before it became a KFC. While it is a KFC
now, it wasn't one of the first.
http://atlanta.arch.gatech.edu/city/chicken/chicken.htm
http://www.peachweb.com/marietta/chicken.html
(It's hard to search for the Big Chicken on the web, because, even
there, a lot of people use it for directions: "Go north on 41, then take
a left at the Big Chicken".)
Rush Strong
In article <5r0pqg$o...@news1.mnsinc.com>, j...@os2.bbs.com (John Varela) wrote:
>>Speaking about "Re: Why do Mexicans drive so slowly on the freeway?"
>> In <alt.folklore.urban> On 21 Jul 1997 10:58:10 -0400,
>> <mp...@panix.com (Madeleine Page)> said:
>>
>>>ObUL: the town of Gilmore (Gilsomething) has an annual garlic festival, at
>>>which garlice icecream is served. Anyone tried it or know anyone who has?
>
>Restaurant in New Orleans. The ice cream really wasn't very garlicky, but
>maybe by the time I got around to dessert my taste buds were
>garlic-adapted.
>
>The Upperline is so called because it is on Upperline St. (corner of
>Prytania). Can anyone explain why Upperline is downstream from Lowerline?
I was born in New Orleans, but moved up Nawth long before I got a handle on
the history and culture of the area - but I forwarded the post to my parents,
who replied thusly:
"In the high and far-off times, O best beloved, New Orleans was not the
large and sprawling city you know. There was the part settled by the
French, which you now know as the French Quarter, extending from Canal
Street down stream. Then came the part settled by the English, above Canal
Street and extending upstream to its upper border, Upperline. Then came
undeveloped land and plantations. Then came a settlement named for Charles
Carroll who had large landholdings, a plantation, really, and his property
came to be known as Carrollton (Carroll's Town), The lower border of
Carrollton was Lowerline. So Upperline was the upper border of old New
Orleans and Lowerline was the lower border of Carrollton. Eventually the
tract between the two streets was settled and all became part of New Orleans.
And that is my tale for today, O best beloved. Mom."
- Rush "I don't know; I've never Kipled" Strong
Please remove [SPAMBLOCK] from my address if replying by e-mail.
Lon Stowell
Harry H Conover <con...@tiac.net> wrote:
>
>Not usually. Although, at several locations near Boston there are
>30 foot or so high cactus (but they're the trademark for the local
>Hilltop Steak House.)
Quick Harry, are those cactii waving? Ooops, too late.
Lon Stowell
Roger Douglas <Roger.Douglas@remove_this.tafensw.edu.au> wrote:
>>
>Just idly wondering:
>Do small towns in the USA follow the same practice as small towns in
>Australia and advertise their local speciality with thirty-foot high
>statues?
Nothing that understated. Rarely do you see statues any more
and the few I see are human males that all bear a suspicious
resemblance to Paul Bunyan, with various local artifacts
replacing the big axe. Mainly it seems billboards are the
means, even in defiance of Lady Bird's beautification program.
I kinda wonder if Lady Bird was correct--in some areas the
billboards are orders of magnitude more pleasing to the eye
than the local terrain.
mig
Here we is, an almost LIVE nose-witness report from the festival
itself! WITH and ice-cream tasting! What's that I hear? Wondering if
the Feds have decided to let bygones be bygones and let me back in?
Nope, this report comes from an imapricotable source, namely my MOM!
Let the email cite begin...
"Saturday morning we
were up at 5:30 and after breakfast we took BART to SF and
caught CalTrain to the Gilroy Garlic Festival. Yup! We
tried the garlic ice cream! It was actually very good:)
There were 3 different stages for entertainment, one was
cooking. 100 artists with a little bit of everything; all
nice quality. I bought some pottery plaques to hang in the
kitchen. Everything else was food. Longggggggggggg lines
for most of it. Garlic in everything. Cajun food using
kangaroo, alligator, turtle and wild boar. Rain tents to
walk into to cool off. The mist was so thick it was like
heavy fog you could barely see through. It was fun and we
won't have to do that again. Gosh, we've never been to the
asparagus festival, the artichoke festival, the sea food
festival or the bean festival, just to mention a few."
End quote.
So there you have it, sports fans, the garlic ice-cream received a
"very good." You can tell this is authentic as I would never use the
word "gosh," although it just might've been sarcasm.
saludos, mig "See ya at the bean festival"
--- "As far as I'm concerned, "whom" is a word that
was invented to make everyone sound like a butler."
- Calvin Trillin
-----
Michael Greengard
REMOVE SBLOCK TO MAIL ME
Ryan Paige
If you had ever driven through Amarillo, Texas, you would know that
billboards are much more beautiful than the local terrain.
(Also, if Lady Bird really wanted to beautify the highways, she'd have
kept her ugly daughters off the roads. It's an old joke, I know.)
snopes
Adam Stone (cameraman) <abs...@pantheon.yale.edu> wrote:
> A friend of mine from California attended the garlic festival there last
> summer. She sent me a postcard featuring a man holding a softball-sized
> clove of garlic.
Barbara made me go to last year's local garlic festival AND pose for
a picture with his highness, the Garlic King. This is the photo she
keeps for extortion purposes, to keep me from posting any pictures of
her on the net.
- snopes
+------------------------------------------------------------------------+
| All "snopes" posts are available at special quantity discounts when |
| purchased in bulk by corporations, organizations, and special- |
| interest groups. |
+------------------------------------------------------------------------+
Rick Tyler
On Mon, 21 Jul 1997 11:59:39 -0400, "Adam Stone (cameraman)"
<abs...@pantheon.yale.edu> wrote:
:You're thinking of Gilroy, California. A friend of mine from California
:attended the garlic festival there last summer. She sent me a postcard
:featuring a man holding a softball-sized clove of garlic. I'll have to
:ask her about the ice cream, though.
:
As I skate gladly and giddily onto the thin ice, I believe you have
msipleett "garlic bulb". Each little piece of garlic is a clove, the
whole cluster of them wedge-shaped clove things is a bulb. I have dim
memory that an alternative name for a garlic bulb is a head of garlic,
but given my track record lately I would be dubious about that.
My biggish dic is of little use in this research.
Now the Real Cooks among you can savage me in the depths of my
fragrant ignorance.
-- Rick "Unless I'm right, then neener, neener, neener" Tyler
-------------------------------------------------
"I lied." -- E.G. Land aka Gary Landers aka BARD
aka Nat Turner aka Francis Farmer aka Fanny aka
blondeand14 aka Captain Tripps (and still counting)
Bob Hiebert
>As I skate gladly and giddily onto the thin ice, I believe you have
>msipleett "garlic bulb". Each little piece of garlic is a clove, the
>whole cluster of them wedge-shaped clove things is a bulb. I have dim
>memory that an alternative name for a garlic bulb is a head of garlic,
>but given my track record lately I would be dubious about that.
<snip>
>Now the Real Cooks among you can savage me in the depths of my
>fragrant ignorance.
In my September 1993 issue of Cook's Illustrated (the magazine for Real
Cooks) they are referred to as a "head."
>-- Rick "Unless I'm right, then neener, neener, neener" Tyler
You get an alt-neener alt-neener alt-neener.
Bob "there IS no alternative for garlic" Hiebert
mig
On Tue, 29 Jul 1997 05:10:28 GMT, rty...@concentric.net (Rick Tyler)
wrote:
>:You're thinking of Gilroy, California. A friend of mine from California
>:attended the garlic festival there last summer. She sent me a postcard
>:featuring a man holding a softball-sized clove of garlic. I'll have to
>:ask her about the ice cream, though.
>:
>As I skate gladly and giddily onto the thin ice, I believe you have
>msipleett "garlic bulb". Each little piece of garlic is a clove, the
>whole cluster of them wedge-shaped clove things is a bulb. I have dim
>memory that an alternative name for a garlic bulb is a head of garlic,
>but given my track record lately I would be dubious about that.
>
I don't see a problem, I mean, YOU SHOULDA SEEN THE BULB IF THE CLOVE
WAS THAT BIG.
Rick is, hold on to your fragrant hats, right about this, BTW. There's
an easy way to remember this, and I'm sure it will be familiar to all
cook-type folk out there. It goes like this:
"Each little piece of garlic is a clove, the whole cluster of THEM
WEDGE-SHAPED CLOVE THINGS IS A BULB."
Repeat this a few times and it will surely roll off of your tongue
like a fine garlic Chianti.
saludos, mig "who, take note, did not make the "dim bulb" joke that
was so very uncalled for"
--- "Ultimately it's all a matter of style. What it
comes down to is this: Do you spell Jennifer with a
J or G? That's a class division. As a populist, I'm
all for G." - Gore Vidal
Barbara Mikkelson
snopes <sno...@snopes.com> wrote:
> Barbara made me go to last year's local garlic festival AND pose for
> a picture with his highness, the Garlic King. This is the photo she
> keeps for extortion purposes, to keep me from posting any pictures of
> her on the net.
Patently untrue! I have *much* better photographs to keep snopes in line
with than that one, and he knows it.
Barbara "photo oportunist" Mikkelson
--
Barbara Mikkelson | You don't ever want to know about her
bmik...@fas.harvard.edu | cat-o'-nine-spoons. - snopes
------------------------------------------------------------------------
Had your spooning today? --> http://www.snopes.com
Emily Kelly
rty...@concentric.net (Rick Tyler) wrote:
>msipleett "garlic bulb". Each little piece of garlic is a clove, the
>whole cluster of them wedge-shaped clove things is a bulb. I have dim
>memory that an alternative name for a garlic bulb is a head of garlic,
>but given my track record lately I would be dubious about that.
It can be called either, but discerning garlic afficionados of my
experience call it a head almost exclusively. (Actually, they usually
call them "heads", in the plural, but that's only because there's that
much garlic around.)
I have no cites, but you can trust me on this: I've been a member of a
venerable and odoriferous institution called the House of Garlic for the
last three years, and, suffice it to say, garlic is essential to the
lifestyle. Okay, don't suffice it to say. We keep a running tally of
garlic heads consumed each year; the champion total one year was 52 heads
for the two weeks the House was in residence (of course, about 20 of
those went into one feast of a meal, our annual Garlic House Thanksgiving
Dinner). The amazing thing is that a really good cook (which we have--two
of them, in fact) can use that much garlic and not have it overpower the
rest of the flavors. One might ask, "what's the point?", but you'd only
have to taste Glen and Martin's ten-head garlic turkey to discover the
answer.
However, we do generally prefer coffee or vanilla as our ice cream flavor
of choice.
Emily "garlic and saffron, what more does anyone need?" Kelly
--
Emily Harrison Kelly "You know the type - he keeps puffing out his little
eke...@acpub.duke.edu chest and standing up straight for all he's worth, and
he's still only four foot eight." --Madeleine Page
For the AFU and UL Archive: http://www.urbanlegends.com/
Mark Czerniec
mig wrote:
> I don't see a problem, I mean, YOU SHOULDA SEEN THE BULB IF THE CLOVE
> WAS THAT BIG.
>
> Rick is, hold on to your fragrant hats, right about this, BTW. There's
> an easy way to remember this, and I'm sure it will be familiar to all
> cook-type folk out there. It goes like this:
>
> "Each little piece of garlic is a clove, the whole cluster of THEM
> WEDGE-SHAPED CLOVE THINGS IS A BULB."
Ahem. It is not only cook-type folk but also farm-type folk who have
dealings with garlic, and each little clove does in fact become a
bulb once again immediately after being returned to soil in the autumn
and watered. This bulb deploys its shoot (which, if it is of the rare
"top-setting" variety of garlic, will eventually produce "bulbils" --
still tinier garlic individuals clustered high above the ground to
await a strong spring wind). The subterranean bulb swells into
roundness and waits out the winter and spring as a single unit. Only
toward summer, near harvest time, does the bulb finally divide itself
again, in hopes of multiplying into 12 to 20 new plants -- a feat
requiring intervention by farm-type folk and deft avoidance of cook-
type folk.
A bulb the size of a softball, however, is likely to be a specimen of
what's known as "elephant garlic" -- which, technically speaking, is
not garlic but a kind of onion.
--
Mark "not to press the issue" Czerniec
<czer...@execpc.com>
http://members.aol.com/markenosha/
Madeleine Page
Emily Harrison Kelly wrote:
: Emily "garlic and saffron, what more does anyone need?" Kelly
Ginger. You forgot fresh ginger.
ObUL: I read somewhere <TM> that ginger was regarded as given to creating
sexual excitement in women and women were therefore discouraged from
eating it in Victorian times.
ObAssociatedUL: I read somewhere <TM> that melon was supposed to be bad
for the body because it was naturally cold. The practice of serving it
with powdered ginger arose from this notion.
Madeleine "That Ginger - LHOQ" Page
Jerry Bauer
In article <5rkqn1$a...@news.duke.edu>,
Emily Kelly <eke...@acpub.duke.edu> wrote:
>rty...@concentric.net (Rick Tyler) wrote:
>
>>msipleett "garlic bulb". Each little piece of garlic is a clove, the
>>whole cluster of them wedge-shaped clove things is a bulb. I have dim
>>memory that an alternative name for a garlic bulb is a head of garlic,
>>but given my track record lately I would be dubious about that.
>
>It can be called either, but discerning garlic afficionados of my
>experience call it a head almost exclusively. (Actually, they usually
>call them "heads", in the plural, but that's only because there's that
>much garlic around.)
>
>I have no cites, but you can trust me on this: I've been a member of a
>venerable and odoriferous institution called the House of Garlic for the
>last three years, and, suffice it to say, garlic is essential to the
>lifestyle. Okay, don't suffice it to say. We keep a running tally of
>garlic heads consumed each year; the champion total one year was 52 heads
>for the two weeks the House was in residence (of course, about 20 of
>those went into one feast of a meal, our annual Garlic House Thanksgiving
>Dinner). The amazing thing is that a really good cook (which we have--two
>of them, in fact) can use that much garlic and not have it overpower the
>rest of the flavors. One might ask, "what's the point?", but you'd only
>have to taste Glen and Martin's ten-head garlic turkey to discover the
>answer.
>
>However, we do generally prefer coffee or vanilla as our ice cream flavor
>of choice.
>
>Emily Harrison Kelly "You know the type - he keeps puffing out his little
>eke...@acpub.duke.edu chest and standing up straight for all he's worth, and
> he's still only four foot eight." --Madeleine Page
>For the AFU and UL Archive: http://www.urbanlegends.com/
So... farmers and other normal people call the bulbous, bulb-shaped,
bulb-like thing a "bulb". And chefs call that thing -- the part of
the plant that grows _under_the_ground_ -- the "head". Gotcha. Maybe
that explains those funny hats chefs wear.
Jerry Randal Bauer
Maggie Newman
Madeleine Page <mp...@panix.com> wrote:
>Emily Harrison Kelly wrote:
>
>: Emily "garlic and saffron, what more does anyone need?" Kelly
>
>Ginger. You forgot fresh ginger.
>
I read somewhere that Donlevy's latest is not All That.
Maggie "garlic gal" Newman
Lon Stowell
Madeleine Page <mp...@panix.com> wrote:
>
>ObAssociatedUL: I read somewhere <TM> that melon was supposed to be bad
>for the body because it was naturally cold. The practice of serving it
>with powdered ginger arose from this notion.
In rural Thailand this is still modern ?rural folklore? which
for reasons I cannot fathom apply only to eating of cold melons
[and cold fruits in general] by females just prior to the
monthly visitor. And allegedly this can be counteracted by
either ginger, ginger tea, or [shudder] ratshit chili.
Me, I just use salt, which is a condiment and not a color.
Greg Howard
In article <33e679ee....@news.concentric.net>,
Rick Tyler <rty...@concentric.net> wrote:
>Each little piece of garlic is a clove, the
>whole cluster of them wedge-shaped clove things is a bulb. I have dim
>memory that an alternative name for a garlic bulb is a head of garlic,
>but given my track record lately I would be dubious about that.
Quite right (my roommate's "New Basics Cookbook" says "a garlic
head or bulb" and seems to prefer "head"). And, if I might add
a personal observation, Woe unto he who confuses cloves and
bulbs when following a refried bean recipe.
greg "gimme a break, i was only twenty" howard
Mike Holmans
Barbara Mikkelson wrote:
>
> snopes <sno...@snopes.com> wrote:
>
> > Barbara made me go to last year's local garlic festival AND pose for
> > a picture with his highness, the Garlic King. This is the photo she
> > keeps for extortion purposes, to keep me from posting any pictures of
> > her on the net.
>
> Patently untrue! I have *much* better photographs to keep snopes in line
> with than that one, and he knows it.
>
And both of them have to contend with the fact that I went to Disneyland
with them in February. And so did my camera.
Mike "strange developments" Holmans
El Sig thinks holiday snaps are what you get when you meet a
sewergator
Christine Malcom
mig <m...@impsat1.comSBLOCK.ar> wrote:
>"Each little piece of garlic is a clove, the whole cluster of THEM
>WEDGE-SHAPED CLOVE THINGS IS A BULB."
>saludos, mig "who, take note, did not make the "dim bulb" joke that
>was so very uncalled for"
And as your reward, you won't be asked to explain fists.
Christine Malcom-Dept. of Anthropology (cm...@kimbark.uchicago.edu)
____________________________________________________________________________
The depiction of nasal discharges in prominent public contexts is alien to
Western religious traditions. - RL Burger
Alice Faber
>.dot Irv wrote:
>> There's always the Big Chicken near Atlanta, GA (with beak that opens and
>> closes, and eyes that roll) on top of one of the first Kentucky Fried Chicken
>> shops in the country. Last year it was scheduled to be torn down, but
>Actually, the Chicken was on the building when it was a local,
>indepedent restaurant, years before it became a KFC. While it is a KFC
>now, it wasn't one of the first.
As I was driving a friend home this afternoon, it was driven home to me
just how easy it is to overlook the close-to-home kitsch. I live just up
the hill from the Hamden Plaza shopping center (Hamden, CT), which has all
sorts of bizarre public art in the parking lot. By far the most bizarre is
the row of old cars buried in asphalt at the bottom edge of the parking
lot. The asphalt's a little worn at the edges these days (it's probably c.
15 years old), so the cars could use to be repaved. But this seediness
kind of adds to their charm.
Alice "low gear" Faber
Paul Sengupta
Bob Hiebert wrote:
>
> In article <33D60F...@netcom.com>, mit...@netcom.com wrote:
> >Bob Hiebert wrote:
> >>
> >> I have had similar experiences in Europe. I refuse to drive in any country
> >> that I haven't been to at least three times. It takes that long to
> >> understand the driving "rules."
> >
> >For the best entertainment value in Paris, spend 30 francs to climb up
> >to the top of the Arc de Triomphe. Then lean over the edge and watch
> >the show down below in the Place Charles de Gaulle Etoile roundabout. I
> >can spend hours up there, watching the harrowing near-carnage.
>
> It was my fourth trip to Paris before I had the courage to drive there. I
> will *never* drive around the Arc de T.
>
> Bob "but it's lots of fun in a taxi" Hiebert
Really? I love driving round Paris, especially the Arc de T.
It helps that half of the French people don't know that they
changed the roundabout priorities a few years ago. People on the
roundabout wait for people to join and those joining wait for
people that are going round. You just take advantage and drive
straight across. Those on the roundabout who are working the old
rules will stop for you and those working the new rules will assume
you're still on the old rules and stop for you.
Works better round by the Bastille than the A. de T.
--
Paul