Charcutero
Lynx
days? Buy cold meats from a supermarket and chances are the prosciutto
(Jamon Serrano), Capacollo, salamies, mortadella, hams, etc. will be cut,
who knows what thickness, and wrapped up like a meat ball. One thing is
wrapping a kebab, and another thing is wrapping up thinly sliced cold cuts.
Anyone had a disastrous experience lately with their cold cuts?
A Charcutero is one who specializes in selling cold meats. A good charcutero
will often be an ace with a knife and hand slice prosciutto and any cold cut
ready for the table. In the West we are in dire need charcuteros. I have
found an excellent cold meats delicatessen.
M
DCC
water, no wonder the farmers are committing suicide down under. (Just heard
that on the BeeBeeSee).
Must be funny season in those latitudes?
"Lynx" <calp...@home.away from.home> wrote in message
news:v4jne.9430$BR4....@news-server.bigpond.net.au...
Lynx
"DCC" <m...@home.com> wrote in message
news:d7ll8u$uhe$1...@nobel.pacific.net.sg...
> My God! What a problema. With that and the fact that you are running out
> of water, no wonder the farmers are committing suicide down under. (Just
> heard that on the BeeBeeSee).
>
> Must be funny season in those latitudes?
Si picha, how would you like to peel ham serranito, which costs an egg and
part of the other, from a mass of tightly wrapped up meat?
La Bee Bee See, itsa righta anda wronga! We could be going down "the
Gibraltar fresh water way of old". You see, in good old W.A. we have mega
litres of fresh water flowing into the Indian Ocean at an incredible rate,
yearly. But, desalinating sea water, and purifying sewage water, pee and
all, is an attractive proposition. A sure money spinner! So, lets see who
has the pelotas to legislate.
M
Ken
"Lynx" <calp...@home.away from.home> wrote in message
>
> "DCC" <m...@home.com> wrote in message
> news:d7ll8u$uhe$1...@nobel.pacific.net.sg...
>> My God! What a problema. With that and the fact that you are running out
>> of water, no wonder the farmers are committing suicide down under. (Just
>> heard that on the BeeBeeSee).
>>
>> Must be funny season in those latitudes?
>
> Si picha, how would you like to peel ham serranito, which costs an egg and
> part of the other, from a mass of tightly wrapped up meat?
Beats me why anyone would want to touch the stuff in the first place. Has
the consistency and smell of sweaty plastic.
K
Lynx
"Ken" <k...@k1at.freeserve.co.uk> wrote in message
news:d7nieg$vsj$1...@news8.svr.pol.co.uk...
Now, now. I do, though it's not the kind of delicacy you'd consume everyday.
A quality product, which shouldn't be too salty, is to be savoured.
M
Ken
"Lynx" <calp...@home.away from.home> wrote in message
Too salty - too salty plastic. Not too salty - not too salty plastic. And in
any case always sweaty. I'll pass, thanks.
K
DCC
perspiration in site.
Perhaps he's been an 'ex-pat' so long, that he sounds like the natives.
Having said that, I pass too. As I pass on all meats. Sweaty or mad!
I am a fish/veggie person, even if those fish pee in the same water the swim
in.
Ah! Also grabs and the such. Singapore Chilly crabs....heaven!
Lynx can confirm, having been my guest here once.
"Ken" <k...@k1at.freeserve.co.uk> wrote in message
news:d7o40v$n7t$1...@newsg2.svr.pol.co.uk...
Lynx
Sweaty? Just as I complained about the lack of know-how on serving cold
cuts, I fear, likewise, you've had it served by a no hoper. The "cut" should
not be sweaty, a minute touch of natural fat maybe, but certainly not
"sweaty". And tasty not salty, yes, tasty. Where's that slice of pan, olives
and catavino of fino?
M
Lynx
freezing my cojunas in Melbourne? I ask you?
Absolutely, nadie se la menea a Singapore. The best fish and seafood this
side of the galaxy. Not to mention their suculent curries and satays. And
the lucious fruits. Well! A cold Tiger in the hot day's sun, a cocktail in
the balmy night. Ah yes, that's Singers......................
Pata Negra, now you've said it all in the world of Jamon Serrano, punto y
coma (fullstop and coma). Yes "coma, coma mucho".
"DCC" <m...@home.com> wrote in message
news:d7o8tq$img$1...@nobel.pacific.net.sg...
Ken
> Obviously this guy has never seen or tasted a quality 'pata negra'. No
> perspiration in site.
> Perhaps he's been an 'ex-pat' so long, that he sounds like the natives.
Why assume this? Is it an article a faith that a Janito MUST like blackfoot
ham? Is it noy possible do you think that I actually do not enjoy it and
consider it to be sweaty plastic? Please tell me what other articles of
blind faith must I sign up to in order to be worthy of the title
"Gibraltarian" in your eyes.
> Having said that, I pass too. As I pass on all meats. Sweaty or mad!
> I am a fish/veggie person, even if those fish pee in the same water the
> swim in.
So, fish are vegetables? Have you tried dolphin recently?
Ken
Ken
"Lynx" <calp...@home.away from.home> wrote in message
>
> "Ken" <k...@k1at.freeserve.co.uk> wrote in message
> news:d7o40v$n7t$1...@newsg2.svr.pol.co.uk...
>>
>> "Lynx" <calp...@home.away from.home> wrote in message
>> news:VlLne.933$F7....@news-server.bigpond.net.au...
>>>
>>> "Ken" <k...@k1at.freeserve.co.uk> wrote in message
>>> news:d7nieg$vsj$1...@news8.svr.pol.co.uk...
>>>>
>>>> "Lynx" <calp...@home.away from.home> wrote in message
>>>> news:VaCne.669$F7...@news-server.bigpond.net.au...
>>>>>
>>>>> "DCC" <m...@home.com> wrote in message
>>>>> news:d7ll8u$uhe$1...@nobel.pacific.net.sg...
>
> Sweaty? Just as I complained about the lack of know-how on serving cold
> cuts, I fear, likewise, you've had it served by a no hoper. The "cut"
> should not be sweaty, a minute touch of natural fat maybe, but certainly
> not "sweaty". And tasty not salty, yes, tasty. Where's that slice of pan,
> olives and catavino of fino?
The minute touch of natural fat, as you correctly put it, provokes the
reaction in me of considering it sweaty. It is one of those foods that I
just do not enjoy. I can eat it, but I don;t particularly like it. It
matters not that so many consider it so fine. Like oysters - might as well
inhale deeply through your nose when you have a particularly bad cold AFAIC.
Or caviar for that matter.
Other foodstoofs maybe or not, dependng on what it is. I would say I can and
have, and will in the future I trust try most things (now preparing to be
sent lists of stomach-churning stuff!). But surely even the most
distinguished gastronome, let alone unsophisticated me, is entitled to
single out a few foods which, though held by many to be delicacies, don't
actually do much for me?
Ken
DCC
Pata-Negra is made of plastic, fish are veggies and dolphins are fish!
I'm lost for any more words!
I loose again!
Even with 20/20 vision.
"Ken" <k...@k1at.freeserve.co.uk> wrote in message
news:d7pihg$qcd$1...@newsg4.svr.pol.co.uk...
Ken
> Must be something to do with the medication being offered on the NHS.
>
> Pata-Negra is made of plastic, fish are veggies and dolphins are fish!
>
> I'm lost for any more words!
"Blackfoot" and other hams of that type I PERSONALLY do not like, it tastes
plasticky to me.
YOU grouped fish and vegetables in the same sentence.
Dolphin are fish, dolphin are not fish.
Those that are fish are "Mahi mahi" and are a striking blue'green
appearance. For a pic and recipes see
http://sarasota.extension.ufl.edu/FCS/FlaFoodFare/MahiMahi.htm. They are
also known as "Dorado" but you will agree looking nothing like the fish by
the same popular name oft caught in waters around Gib.
Those that are not fish are air-breathing marine mammals and comprise
various species.
Depending on the methods used by the fishermen who catch the tuna (several
species of pelagic fish related to mackerel) you MAY have eaten some
mammalian dolphin too, however. In which case, wash your mouth out :))
Ken
Lynx
Dolphins are not fish, they are mammals. If anything tastes like plsatic it
must surely Virginia ham and the likes, plastic and rubbery.
M
Lynx
I wouldn't touch an oyster but, by the same token, I don't go around saying
distasteful things about. That would only upset connoisseurs who enjoy
oysters.
Granted, it mightn't do much for you. Nothing wrong with that. But please do
not insult the king of cold cuts, by calling it sweaty and plastic-like. A
study was done a couple of years ago, and it was found that the consumption
of jamon serrano, as opposed to other meats, can lend a hand in losing
weight. This type of "ham", unlike other "gelatinous hams", is consumed in
bite size serves, savoured, usually accompanied by other delicacies. Not
munched on and eaten by the truckload,between two thick slices of plastic
bread.
M
Ken
"Lynx" <calp...@home.away from.home> wrote in message
The most common public view among people generally is that dolphin are
mammals. Indeed they are. That however does not preclude that the common
name about much of the carribean for the fish species "Mahi mahi" is in fact
"dolphin". And AFAIC it tastes great (I've eaten it) and is an excellent
game fish to have on the end of a line (I've caught a couple of examples
while fishing off Key Largo).
Meanwhile please excuse me for being subhuman, testament to the fact being
that I don't like serrano ham or similar. The Sp use the excuse for our
subhumanity as being the fact we were born in a non self governing territory
whereas the reality of determining the matter is obviously one's like or
dislike of consuming the hind limb of a pig which has been subjected to
this particaulr method of curing.
:))
K
Ken
"Lynx" <calp...@home.away from.home> wrote in message
It is to me! Why should I not voice an opinion? Freedom of speech must
tolerate that sooner or later someone will say something that someone else
will find objectionable.
> A study was done a couple of years ago, and it was found that the
> consumption of jamon serrano, as opposed to other meats, can lend a hand
> in losing weight. This type of "ham", unlike other "gelatinous hams", is
> consumed in bite size serves, savoured, usually accompanied by other
> delicacies. Not munched on and eaten by the truckload,between two thick
> slices of plastic bread.
I'm not surprised it contributes to weight loss. The physical effort of
chewing a slice (necessarily served thin given its consistency) and the
digestive enzyme effort required to penetrate the dense nature of its fibre
probably outweigh the nutritional value derived from it. In that much it may
share an accolade well known of celery and radishes, that it takes more
energy to digest them than the energy they yield.
K
Lynx
Sorry amigo, you simply can't win them all. "Mahimahi, in fact, is not a
dolphin". Your apologise accepted, thank you. When I visited Hawaii,
unfortunately, much as I tried, I didn't get to taste the elusive fish. For
some reason no restaurant had any. Might have been out of season or
something.
The carribeans, given the size of the joints they smoke, would know what
planet they're on, leave alone tell fish from mammals.
Now, I'm not going to bore everyone with the finer details of mahimahi fish.
But you must checkout this website to get your facts straight. The following
is a snippet from the article:
Biological Description
Mahimahi (Coryphaena hippurus) is commonly known as dolphin (the fish, not
the mammal), dolphinfish, or dorado. When a mahimahi takes the hook, its
colors are brilliant blue and silver dappled with yellow. These fade quickly
when the fish dies. http://www.state.hi.us/dbedt/seafood/mahimahi.html
I honestly fail to make the connection between Jamon Jamon (wasn't P. Cruz
great?) Serrano, and the presumed Spanish reasoning for us(?) being
subhuman. Not that I'm about to take the mantle on their behalf, but one
thing that can be said about the Spanish is that they have never been
subjugated.
M
Lynx
You, we all, can voice an opinion. What I object to is you using your
dislike of an item as a vehicle to denigrate the very article, and in the
process insult the taste of those who may be partial to such an item. It is
not so much the voicing of an opinion, rather the manner in which it is
expressed.
>> A study was done a couple of years ago, and it was found that the
>> consumption of jamon serrano, as opposed to other meats, can lend a hand
>> in losing weight. This type of "ham", unlike other "gelatinous hams", is
>> consumed in bite size serves, savoured, usually accompanied by other
>> delicacies. Not munched on and eaten by the truckload,between two thick
>> slices of plastic bread.
>
> I'm not surprised it contributes to weight loss. The physical effort of
> chewing a slice (necessarily served thin given its consistency) and the
> digestive enzyme effort required to penetrate the dense nature of its
> fibre probably outweigh the nutritional value derived from it. In that
> much it may share an accolade well known of celery and radishes, that it
> takes more energy to digest them than the energy they yield.
>
> K
Whichever the reason may be, the fact is that this type of ham, which
incidentally is famous in most European Med countries. The Italians have
much praise for their Parma Prosciutto. I have not tried it as yet. I
digress, a small amount of this ham does give one a sense of having eaten
enough. So may be it's more a case of not over eating, when consuming the
king of hams.
M
Ken
"Lynx" <calp...@home.away from.home> wrote in message
Obviously the type of stuff we're on here is better than the stuff you're on
there. Ham is obvioulsy not the only thing you can't get in reasonable
quality.
K
Ken
"Lynx" <calp...@home.away from.home> wrote in message
>
> "Ken" <k...@k1at.freeserve.co.uk> wrote in message
> news:d7qafh$a82$1...@newsg2.svr.pol.co.uk...
>>
>> "Lynx" <calp...@home.away from.home> wrote in message
>> news:it1oe.1813$F7....@news-server.bigpond.net.au...
>>>
>>> "Ken" <k...@k1at.freeserve.co.uk> wrote in message
>>> news:d7pj0h$rl0$1...@news6.svr.pol.co.uk...
>>>>
>>>> "Lynx" <calp...@home.away from.home> wrote in message
>>>> news:Y3One.1095$F7....@news-server.bigpond.net.au...
>>>>>
>>>>> "Ken" <k...@k1at.freeserve.co.uk> wrote in message
>>>>> news:d7o40v$n7t$1...@newsg2.svr.pol.co.uk...
>>>>>>
>>>>>> "Lynx" <calp...@home.away from.home> wrote in message
>>>>>> news:VlLne.933$F7....@news-server.bigpond.net.au...
>>>>>>>
>>>>>>> "Ken" <k...@k1at.freeserve.co.uk> wrote in message
>>>>>>> news:d7nieg$vsj$1...@news8.svr.pol.co.uk...
>>>>>>>>
>>>>>>>> "Lynx" <calp...@home.away from.home> wrote in message
>>>>>>>> news:VaCne.669$F7...@news-server.bigpond.net.au...
>>>>>>>>>
>>>>>>>>> "DCC" <m...@home.com> wrote in message
>>>>>>>>> news:d7ll8u$uhe$1...@nobel.pacific.net.sg...
>>> saying distasteful things about. That would only upset connoisseurs who
>>> enjoy oysters.
I wonder if oysters are liked because they're expensive? They impart an
"exclusivity" on the consumer, separating "we the haves" from "they who have
not"?
>>>
>>> Granted, it mightn't do much for you. Nothing wrong with that. But
>>> please do not insult the king of cold cuts, by calling it sweaty and
>>> plastic-like.
King? How did it get to be king then? I didn't vote for it! (enter Python
scene about there being lots of lovely mud down there, beng just a mere 37,
excalibur, and scimitars being lobbed around the place by ladies of
ill-repute)
> You, we all, can voice an opinion. What I object to is you using your
> dislike of an item as a vehicle to denigrate the very article, and in the
> process insult the taste of those who may be partial to such an item. It
> is not so much the voicing of an opinion, rather the manner in which it is
> expressed.
My, aren't we sensitive? Keep moisturising.
> Whichever the reason may be, the fact is that this type of ham, which
> incidentally is famous in most European Med countries.
Famous yes. Perhaps deservedly so. Universally liked? Obviously not.
> The Italians have much praise for their Parma Prosciutto.
Nicer than blackfoot, IM+MOST+HO, FWIW. Nowhere near as slippery.
> I have not tried it as yet. I digress, a small amount of this ham does
> give one a sense of having eaten enough. So may be it's more a case of not
> over eating, when consuming the king of hams.
Perhaps it has to do with the time taken to consume it that eventually one
gives up, through boredom?
K
Lynx
It might help if you know what stuff you're actually consuming. The quality
and variety of our pristine meats, fish, smallgoods, fruits, veggies, etc.
is second to none. You're welcome to your contaminated crazy beef. I
remember as a kid seeing the Aussie stamp on carcases at the butchers in
Gib. Would you know whether Gib still has the privilege of consuming
unadulterated beef?
M
Lynx
I suspect there's an element of truth in what you say. Speaking to some who
have a taste for oysters, they assure me that even though the "sluggish"
crustacean is simply swallowed whole. The sublime pleasure, they say, is
experienced as the slug travels passed the pallet. The emphasis is wholly on
taste. It leaves me dumbfounded. Yet, to each his own.
>>>> Granted, it mightn't do much for you. Nothing wrong with that. But
>>>> please do not insult the king of cold cuts, by calling it sweaty and
>>>> plastic-like.
>
> King? How did it get to be king then? I didn't vote for it! (enter Python
> scene about there being lots of lovely mud down there, beng just a mere
> 37, excalibur, and scimitars being lobbed around the place by ladies of
> ill-repute)
Something akin to Blair in the UK. Voting doesn't come into it. Kings are
autocrats. Ladies of ill repute?! I say! Where's my Dulcinea?
>> You, we all, can voice an opinion. What I object to is you using your
>> dislike of an item as a vehicle to denigrate the very article, and in the
>> process insult the taste of those who may be partial to such an item. It
>> is not so much the voicing of an opinion, rather the manner in which it
>> is expressed.
>
> My, aren't we sensitive? Keep moisturising.
So, from bombastic to defensive. I fear I've got the advantage over you,
monsieur, Touché!
>> Whichever the reason may be, the fact is that this type of ham, which
>> incidentally is famous in most European Med countries.
>
> Famous yes. Perhaps deservedly so. Universally liked? Obviously not.
Monsieur, on guard!
>> The Italians have much praise for their Parma Prosciutto.
>
> Nicer than blackfoot, IM+MOST+HO, FWIW. Nowhere near as slippery.
I have not had the pleasure of tasting Parma ham, however, being a renowned
gourmet, I will let you know, soon as I have tasted a morsel of God's
greatest gift to man.
>> I have not tried it as yet. I digress, a small amount of this ham does
>> give one a sense of having eaten enough. So may be it's more a case of
>> not over eating, when consuming the king of hams.
>
> Perhaps it has to do with the time taken to consume it that eventually one
> gives up, through boredom?
Monsieur, you are the epitome of the recalcitrant who will not accept the
inability of experiencing a sheer delight, when it is so obvious, that Jamon
Serrano iz le King und di best in the verld! I insist! On guard!
M
Ken
"Lynx" <calp...@home.away from.home> wrote in message
>
> "Ken" <k...@k1at.freeserve.co.uk> wrote in message
> news:d7qk4s$otr$1...@newsg1.svr.pol.co.uk...
>>
>> "Lynx" <calp...@home.away from.home> wrote in message
>> news:vA2oe.1819$F7....@news-server.bigpond.net.au...
>>>
>>> "Ken" <k...@k1at.freeserve.co.uk> wrote in message
>>> news:d7qa8q$a28$1...@newsg2.svr.pol.co.uk...
>>>>
>>>> "Lynx" <calp...@home.away from.home> wrote in message
>>>> news:aj1oe.1812$F7....@news-server.bigpond.net.au...
>>>>>
>>>>> "Ken" <k...@k1at.freeserve.co.uk> wrote in message
>>>>> news:d7pshk$29a$1...@newsg4.svr.pol.co.uk...
>>>>>>
>>>>>> "DCC" <m...@home.com> wrote in message
>>>>>> news:d7pnea$bku$1...@reader01.singnet.com.sg...
>
> quality and variety of our pristine meats, fish, smallgoods, fruits,
> veggies, etc. is second to none. You're welcome to your contaminated crazy
> beef. I remember as a kid seeing the Aussie stamp on carcases at the
> butchers in Gib. Would you know whether Gib still has the privilege of
> consuming unadulterated beef?
It's difficult to know what's been exposed to what even if you know where it
came from - how can the consumer be absolutely sure? The veg in Gib is of
much higher quality than it used to be, presumably because of greater
competition than the days of a (virtually) monopoly supplier. OTOH - and I
wish to cast no accusations anywhere, I say this by means of constructing an
argument alone - that the peppers and tomatoes etc LOOK great and TASTE
great is no proof that they actually ARE great. For example, we have no idea
as individual consumers here or anywhere else what the levels of certain
contaminants might be. Now, you could argue, were the levels of lead i your
lettuce be very high you would have a stunted lettuce. Really? Unless you
KNOW that lead may or may not interfere with lettuce growth, how can you
tell? What about lead finding its way ONTO the lettuce after production?
Checks by whatever regulatory authority may be rigorously applied, but they
tested a representative sample at best, not the particaulr lettuce in YOUR
salad in front of you.
That your meat may be stamped on the rind is great - but unless you SEE the
stamp and as importantly KNOW WHAT IT MEANS, you are forever in the dark.
Even then, how do you know it is not a counterfiet stamp?
Ultimately, just eat what you fancy and nothing in excess or exclusion. Like
that you'll get everything you need and in the event of a food source being
contaminated with something you're unlikely to get a high total dose.
K
Ken
"Lynx" <calp...@home.away from.home> wrote in message
Indeed, not only whole but alive for it is said to be best when it flinches
when lemon juice is applied to it. Given the propensity of the mollusc to
cause food poisoning eating it while alive seems prudent - but ultimately
one must ask, why bother? As to the "swallow it whole" is it because biting
into and chewing it is likely to provoke a stomach churn?
>
>>>>> Granted, it mightn't do much for you. Nothing wrong with that. But
>>>>> please do not insult the king of cold cuts, by calling it sweaty and
>>>>> plastic-like.
>>
>> King? How did it get to be king then? I didn't vote for it! (enter Python
>> scene about there being lots of lovely mud down there, beng just a mere
>> 37, excalibur, and scimitars being lobbed around the place by ladies of
>> ill-repute)
>
> Something akin to Blair in the UK. Voting doesn't come into it. Kings are
> autocrats. Ladies of ill repute?! I say! Where's my Dulcinea?
>
>>> You, we all, can voice an opinion. What I object to is you using your
>>> dislike of an item as a vehicle to denigrate the very article, and in
>>> the process insult the taste of those who may be partial to such an
>>> item. It is not so much the voicing of an opinion, rather the manner in
>>> which it is expressed.
>>
>> My, aren't we sensitive? Keep moisturising.
>
> So, from bombastic to defensive. I fear I've got the advantage over you,
> monsieur, Touché!
No. Defensive would involve the use of barrier creams such as are applied to
babies' bottoms to keep that which they have previously eaten from wreaking
havoc with their sensitive derrières. Anyway, since when was all of this a
competition?
> I have not had the pleasure of tasting Parma ham, however, being a
> renowned gourmet, I will let you know, soon as I have tasted a morsel of
> God's greatest gift to man.
A 'cello? You want to eat a violoncello?
> Monsieur, you are the epitome of the recalcitrant who will not accept the
> inability of experiencing a sheer delight, when it is so obvious, that
> Jamon Serrano iz le King und di best in the verld! I insist! On guard!
He is not MY king! Consider yourself zedded (as in Zorroed). Hmm - Catherine
Zeta Jones - what were you saying about God's greatest gift to man?
Certainly tasty!!
K
Lynx
True, there's never any guarantee of non-contaminant, etc. One rule of thumb
which I tend to apply, when buying veggies and fruits, is to stay away from
"larger than normal" items. Word I got from friends dealing in the fruits
and veggies retailing, is that these "larger" specimen are "grown" with
massive doses of chemicals.
M
> That your meat may be stamped on the rind is great - but unless you SEE
> the stamp and as importantly KNOW WHAT IT MEANS, you are forever in the
> dark. Even then, how do you know it is not a counterfiet stamp?
There's always a possibility of counterfeiting especially, in
countries/states, where supply is limited, dependant on limited imports,
etc. To be honest, in these parts, the supply is so huge, that unless one is
going for the cheapest, meanest cuts, and buying from reputable butchers,
the quality of meat cuts is self evidently guaranteed. Being from the
Rrroka, I'm not a great meat eater, though I enjoy "adobo", especially in
summer, with a chilled beer.
> Ultimately, just eat what you fancy and nothing in excess or exclusion.
> Like that you'll get everything you need and in the event of a food source
> being contaminated with something you're unlikely to get a high total
> dose.
Makes sense. Everything in moderation. With the exception of live slugs.
M
Lynx
One runs the risk of offending anyone who genuinely enjoys oysters. Though
it really takes, as far as I am concerned, a given mindset to consume the
seemingly innocuous little slug.
>>>>>> Granted, it mightn't do much for you. Nothing wrong with that. But
>>>>>> please do not insult the king of cold cuts, by calling it sweaty and
>>>>>> plastic-like.
>>>
>>> King? How did it get to be king then? I didn't vote for it! (enter
>>> Python scene about there being lots of lovely mud down there, beng just
>>> a mere 37, excalibur, and scimitars being lobbed around the place by
>>> ladies of ill-repute)
>>
>> Something akin to Blair in the UK. Voting doesn't come into it. Kings are
>> autocrats. Ladies of ill repute?! I say! Where's my Dulcinea?
>>
>>>> You, we all, can voice an opinion. What I object to is you using your
>>>> dislike of an item as a vehicle to denigrate the very article, and in
>>>> the process insult the taste of those who may be partial to such an
>>>> item. It is not so much the voicing of an opinion, rather the manner in
>>>> which it is expressed.
>>>
>>> My, aren't we sensitive? Keep moisturising.
>>
>> So, from bombastic to defensive. I fear I've got the advantage over you,
>> monsieur, Touché!
>
> No. Defensive would involve the use of barrier creams such as are applied
> to babies' bottoms to keep that which they have previously eaten from
> wreaking havoc with their sensitive derrières. Anyway, since when was all
> of this a competition?
That's really out of my depth!
>> I have not had the pleasure of tasting Parma ham, however, being a
>> renowned gourmet, I will let you know, soon as I have tasted a morsel of
>> God's greatest gift to man.
>
> A 'cello? You want to eat a violoncello?
No, not really. The haunting sound of the French horn is not to be ignored.
>> Monsieur, you are the epitome of the recalcitrant who will not accept the
>> inability of experiencing a sheer delight, when it is so obvious, that
>> Jamon Serrano iz le King und di best in the verld! I insist! On guard!
>
> He is not MY king! Consider yourself zedded (as in Zorroed). Hmm -
> Catherine Zeta Jones - what were you saying about God's greatest gift to
> man? Certainly tasty!!
Now, there's one of God's trully beautiful and wholesome creations. What
else can one say? She's simpy amazingly beautiful.
M