Test
Pibbur Dragon
seem to be unable to post.
Let's see.
---
Pibbur
Polychromic
Shhhh. Everyone ignore him! What fun. Heehee.
--
The Polychromic Dragon of the -=={UDIC}==-
Webpage http://home.roadrunner.com/~macecil/
RGCUD Dragon Gallery http://home.roadrunner.com/~rgcud/
Tina Hall
> Let's see.
<ignoring you>
(See, that ancient nasty big dragon over there ordered me to. Else
I'd have said something.)
Winter Lord Dragon of the -==(UDIC)==-
--
[leader of the Autumn tribe] "So who is?" - "Why don't you truly join my
household and try to figure that out? We could use you two." - "You mean
we've not already?" - Ghareg laughed. "You have to learn not to believe
everything someone tells you." -- Voreesa and Ghareg, S&E II: CtM
Claus Dragon
ping.
Claus Dragon
> Pibbur Dragon <OopsREM.512...@tele2CA.PSno> wrote:
> > I've had several problems with the news server of my ISP.
> > Currently I seem to be unable to post.
> > Let's see.
>
> <ignoring you>
>
> (See, that ancient nasty big dragon over there ordered me to. Else
> I'd have said something.)
Nasty? Poly? well, yes. Somehow.
Tina Hall
He's big, and and ancient, and eats massacres.
(Are they filled with whipped cream, or pork, is what I wonder.)
Winter Lord Dragon of the -==(UDIC)==-
--
"What's kept you?" - "Dreaqas and Veron seem to have some kind of
game going
on. Who falls asleep first is a plosh, whatever that is." - "Scorel and
Scievan do that, too, though with them Shurayn has to be careful that they
don't try to knock the other out with a handy toy." -- Ghira & Theron, S&E III
Pibbur Dragon
> Pibbur Dragon <OopsREM...@tele2CA.PSno> wrote:
>
>> I've had several problems with the news server of my ISP.
>> Currently I seem to be unable to post.
>
>> Let's see.
>
> <ignoring you>
>
> (See, that ancient nasty big dragon over there ordered me to. Else
> I'd have said something.)
>
> Winter Lord Dragon of the -==(UDIC)==-
I'll tell you a secret: *whispers* he's mostly harmless.
---
You know who
Polychromic
wrote:
>Claus Dragon <clau...@hotmail.com> wrote:
>> Tina_H...@ftn.kruemel.org (Tina Hall) wrote:
>>> Pibbur Dragon <OopsREM.512...@tele2CA.PSno> wrote:
>
>>>> I've had several problems with the news server of my ISP.
>>>> Currently I seem to be unable to post.
>>>> Let's see.
>>>
>>> <ignoring you>
>>>
>>> (See, that ancient nasty big dragon over there ordered me to.
>>> Else I'd have said something.)
>
>> Nasty? Poly? well, yes. Somehow.
>
>He's big, and and ancient, and eats massacres.
>
>(Are they filled with whipped cream, or pork, is what I wonder.)
I prefer sugar and spice and everything nice.
Also, steak.
Polychromic
Hey, I was watching Arn & Arn 2 recently and it made me wonder if the
tradition of taking your dad's name as your last name might still be
practiced in your neck of the woods. I'm guessing not, but heck I can
just ask you.
And as for being mostly harmless, it's the not-so-harmless part you have
to be wary of.
Tina Hall
> Tina Hall skrev:
>> Pibbur Dragon <OopsREM...@tele2CA.PSno> wrote:
>>> I've had several problems with the news server of my ISP.
>>> Currently I seem to be unable to post.
>>
>>> Let's see.
>>
>> <ignoring you>
>>
>> (See, that ancient nasty big dragon over there ordered me to.
>> Else I'd have said something.)
>>
>> Winter Lord Dragon of the -==(UDIC)==-
> I know Poly. He doesn't scare me (as long as I live in Norway).
Heh.
> I'll tell you a secret: *whispers* he's mostly harmless.
Like, HHGttG "mostly harmless"? :)
> -+-
> You know who
I do?
Winter Lord Dragon of the -==(UDIC)==-
--
Arentus threw up his hands. "How crazy do you have to be to think you're the
ultimate power and everyone has to jump at your whim?" He looked at Ranes as
if expecting an answer.
Ranes grinned. "How crazy are you?" -- Magic Earth II: Without Heart
Tina Hall
> Tina...@ftn.kruemel.org (Tina Hall) wrote:
>> Claus Dragon <clau...@hotmail.com> wrote:
>>> Tina_H...@ftn.kruemel.org (Tina Hall) wrote:
>>>> Pibbur Dragon <OopsREM.512...@tele2CA.PSno> wrote:
>>>>> I've had several problems with the news server of my ISP.
>>>>> Currently I seem to be unable to post.
>>>>> Let's see.
>>>>
>>>> <ignoring you>
>>>>
>>>> (See, that ancient nasty big dragon over there ordered me to.
>>>> Else I'd have said something.)
>>
>>> Nasty? Poly? well, yes. Somehow.
>>
>> He's big, and and ancient, and eats massacres.
>>
>> (Are they filled with whipped cream, or pork, is what I wonder.)
> I prefer sugar and spice and everything nice.
Ah, a Dragon of taste.
> Also, steak.
Hm. Well... Hey, the other day I met a former neighbour, we got to
talk about food (he said he's going home to cook some, I said I
still have leftover pork and green beans from the day before), and
he said pork makes him sick. Very odd.
I asked him whether it was German pork (which you could eat raw
without getting sick, the controls and regulations are, well, very
German, no trich-somethingwhatever that has some cultures evade
pork), and he said yes, so it can't be something that would make
everyone sick. And it happened without him knowing it was pork he
ate (he asked afterwards because he got sick).
Personally, I just don't like the taste of beef. Never did. With not
really dread, but not fond at all either, I remember the beef rolls
(strips of beef rolled around a pickled cucumber, then baked or
cooked or fried or whatever). Ew. I'd have taken a cabbage roll
(ground meat, seasoned, rolled up in cabbage leaves) any time
instead. (Ground meat here tends to be 50% pork and 50% beef, but in
that combination it's ok.)
Hm. I should make myself some cabbage rolls one day. Now if I could
only find a cabbage small enough that the rest (even if used as
vegetables, or stew the next day) doesn't go off.
Anyway, I'm rambling again. :)
I just thought that odd, and sort of curious.
Winter Lord Dragon of the -==(UDIC)==-
--
Karja threw an arm around Sil's shoulders. "Looks like they found
themselves a job. What about us?"
She glanced at him sideways. "You'll at best get employment as a
court jester." -- Magic Earth 7/6
Claus Dragon
> >> (See, that ancient nasty big dragon over there ordered me to.
> >> Else I'd have said something.)
> > Nasty? Poly? well, yes. Somehow.
>
> He's big, and and ancient, and eats massacres.
I think he eats mascara ;)
Claus Dragon
> Hey, I was watching Arn & Arn 2 recently and it made me wonder if the
> tradition of taking your dad's name as your last name might still be
> practiced in your neck of the woods. I'm guessing not, but heck I can
> just ask you.
Well, just ask Pibbur Pibbursson ;)
Polychromic
wrote:
>Polychromic <mac...@gmail.com> wrote:
>> I prefer sugar and spice and everything nice.
>
>Ah, a Dragon of taste.
>
>> Also, steak.
>
>Hm. Well... Hey, the other day I met a former neighbour, we got to
>talk about food (he said he's going home to cook some, I said I
>still have leftover pork and green beans from the day before), and
>he said pork makes him sick. Very odd.
>
>I asked him whether it was German pork (which you could eat raw
>without getting sick, the controls and regulations are, well, very
>German, no trich-somethingwhatever that has some cultures evade
>pork), and he said yes, so it can't be something that would make
>everyone sick. And it happened without him knowing it was pork he
>ate (he asked afterwards because he got sick).
I don't know why he gets sick other than just an allergy, but when it
comes to Trichinosis, I think it's better to be safe than sorry. Even in
the most tightly regulated places there are still greedy people willing to
cut corners to make more profit. So cook your pork.
I don't really like pork that much but I guess I like pork chops, bacon,
sausage, etc. I guess it's just thick pieces of cooked ham I don't really
savor.
>Personally, I just don't like the taste of beef. Never did. With not
>really dread, but not fond at all either, I remember the beef rolls
>(strips of beef rolled around a pickled cucumber, then baked or
>cooked or fried or whatever). Ew. I'd have taken a cabbage roll
>(ground meat, seasoned, rolled up in cabbage leaves) any time
>instead. (Ground meat here tends to be 50% pork and 50% beef, but in
>that combination it's ok.)
3-4 cm thick steak, grilled on each side for about 8 minutes. Juicy and
red in the center. Yummy. But maybe eating red meat is more of a guy
thing.
>Hm. I should make myself some cabbage rolls one day. Now if I could
>only find a cabbage small enough that the rest (even if used as
>vegetables, or stew the next day) doesn't go off.
You need a bunny. A magic one.
Pibbur Dragon
> On Tue, 02 Jun 2009 20:15:46 +0200, Pibbur Dragon
> <OopsREM...@tele2CA.PSno> wrote:
>
>> Tina Hall skrev:
>>> Pibbur Dragon <OopsREM...@tele2CA.PSno> wrote:
>>>
>>>> I've had several problems with the news server of my ISP.
>>>> Currently I seem to be unable to post.
>>>> Let's see.
>>> <ignoring you>
>>>
>>> (See, that ancient nasty big dragon over there ordered me to. Else
>>> I'd have said something.)
>>>
>>> Winter Lord Dragon of the -==(UDIC)==-
>> I know Poly. He doesn't scare me (as long as I live in Norway).
>>
>> I'll tell you a secret: *whispers* he's mostly harmless.
>
> Hey, I was watching Arn & Arn 2 recently and it made me wonder if the
> tradition of taking your dad's name as your last name might still be
> practiced in your neck of the woods. I'm guessing not, but heck I can
> just ask you.
>
Not in Norway (and Sweden and Denmark). But in Iceland the old naming
system is still used.
> And as for being mostly harmless, it's the not-so-harmless part you have
> to be wary of.
I knew there was something I had overlooked. *hides*
---
Pibbur
Tina Hall
LOL.
Perhaps that's needed to create coloured steam burbs. :)
Winter Lord Dragon of the -==(UDIC)==-
Tina Hall
> Tina...@ftn.kruemel.org (Tina Hall) wrote:
>> Polychromic <mac...@gmail.com> wrote:
>>> Also, steak.
>>
>> Hm. Well... Hey, the other day I met a former neighbour, we got
>> to talk about food (he said he's going home to cook some, I said
>> I still have leftover pork and green beans from the day before),
>> and he said pork makes him sick. Very odd.
>>
>> I asked him whether it was German pork (which you could eat raw
>> without getting sick, the controls and regulations are, well,
>> very German, no trich-somethingwhatever that has some cultures
>> evade pork), and he said yes, so it can't be something that
>> would make everyone sick. And it happened without him knowing it
>> was pork he ate (he asked afterwards because he got sick).
> I don't know why he gets sick other than just an allergy,
Yeah, must be an allergy.
> but when it comes to Trichinosis, I think it's better to be safe
> than sorry.
That's what the regulations are for. To be safe. People eat raw meat
all the time here, and if there were something wrong with it,
there'd be lots of people sick all the time.
Ground meat (50:50 again, I think, or perhaps just pork), for
example, is put on bread. Seasoned of course. Very tasty. Claus
should be able to confirm that you can get Thyringer Mett at pretty
much every butcher's, and that's often put on "Broetchen"[*], with
onions and stuff. You can buy them ready made at fairs, too,
alongside less tasty stuff (like saur herring instead of the ground
meat on the bread thing).
[*] In English, breadroll would be the wrong word because it's not a
roll. I wish the English language would just steal a proper word for
that (it does have the habit after all). Or make one up; breadly
would be perfect (that's a literal translation, after all).
> Even in the most tightly regulated places there are still
> greedy people willing to cut corners to make more profit.
They'd repackage rotten meat as fresh instead. :) (A late scandal.)
> So cook your pork.
No. It's like, in some countries, it's not wise to drink water from
the tap. In others you can safely do that without worry. Here, it's
the same with raw pork.
I'd more worry about poultry, and salmonellas. That's what people
get warned about ("be sure your chicken is done", or fresh, or
whatever, and "wash your hands after handling it").
And in general, what you have to worry about here with ground meat
is bacteria and germs; because it's ground it's got more surface for
them to attack the meat. So it needs to stay well cooled.
Trichinosis (thanks for the word, I hope I'll remember it) is,
afaik, something that would be in the pigs already, and here it's
not. (And that's much much surer than cows without mad cow disease,
or- what was the latest thing, fowl/poultry without fowl-flue?)
This is Germany, I wouldn't be surprised if there's a norm for the
length and width of shoe-laces. And rigorous controls that it's
kept. :)
> I don't really like pork that much but I guess I like pork chops,
> bacon, sausage, etc. I guess it's just thick pieces of cooked
> ham I don't really savor.
I don't think I've ever had thick pieces of cooked ham. Cooked ham
is sold in slices here, to put on bread. :) (But lately the cheap
brand tastes mostly of salt, and nothing else, and I'm too tight to
spend more on a different brand that might not be any better.)
>> Personally, I just don't like the taste of beef. Never did. With
>> not really dread, but not fond at all either, I remember the
>> beef rolls (strips of beef rolled around a pickled cucumber,
>> then baked or cooked or fried or whatever). Ew. I'd have taken a
>> cabbage roll (ground meat, seasoned, rolled up in cabbage
>> leaves) any time instead. (Ground meat here tends to be 50% pork
>> and 50% beef, but in that combination it's ok.)
> 3-4 cm thick steak, grilled on each side for about 8 minutes.
> Juicy and red in the center.
Ew. :)
Fried meat, whichever it is, should be done well through. That in
part still raw is just icky. :)
> Yummy. But maybe eating red meat is more of a guy thing.
Perhaps it's more of a <your country> thing. :)
>> Hm. I should make myself some cabbage rolls one day. Now if I
>> could only find a cabbage small enough that the rest (even if
>> used as vegetables, or stew the next day) doesn't go off.
> You need a bunny. A magic one.
Heh.
Winter Lord Dragon of the -==(UDIC)==-
--
Jodra sat down on the ground, peering at the miniature landscape below,
trying to make out details.
"Wonderful." Ansin said. "You're not going to get _him_ out of here for
years." -- Seasons & Elements II: Controlling the Magic
Polychromic
wrote:
No, I think breadthingly would be better! Then of course we can specify
the origin and nature, German All-Natural Seven Grains Pre-sliced
Breadthingly. Yessssss, I will begin marketing it immediately!
>> Even in the most tightly regulated places there are still
>> greedy people willing to cut corners to make more profit.
>
>They'd repackage rotten meat as fresh instead. :) (A late scandal.)
>
>> So cook your pork.
>
>No. It's like, in some countries, it's not wise to drink water from
>the tap. In others you can safely do that without worry. Here, it's
>the same with raw pork.
If you've taken a few parasitology classes, you wouldn't risk it. It
might be rare but it's not impossible. http://www.bfr.bund.de/cd/9626
>This is Germany, I wouldn't be surprised if there's a norm for the
>length and width of shoe-laces. And rigorous controls that it's
>kept. :)
But like a lock on a door, it only keeps out people who respect the lock.
Or are you saying that everyone in Germany is 100% ethical and moral?
>> I don't really like pork that much but I guess I like pork chops,
>> bacon, sausage, etc. I guess it's just thick pieces of cooked
>> ham I don't really savor.
>
>I don't think I've ever had thick pieces of cooked ham. Cooked ham
>is sold in slices here, to put on bread. :) (But lately the cheap
>brand tastes mostly of salt, and nothing else, and I'm too tight to
>spend more on a different brand that might not be any better.)
Plus, can you really be sure it is *ham*? Did you try a slice of "long
pig" when you were stranded in the snow after an airplane crash? You
didn't, oh. Well...maybe it's just my imagination. Maybe.
>>> Personally, I just don't like the taste of beef. Never did. With
>>> not really dread, but not fond at all either, I remember the
>>> beef rolls (strips of beef rolled around a pickled cucumber,
>>> then baked or cooked or fried or whatever). Ew. I'd have taken a
>>> cabbage roll (ground meat, seasoned, rolled up in cabbage
>>> leaves) any time instead. (Ground meat here tends to be 50% pork
>>> and 50% beef, but in that combination it's ok.)
>
>> 3-4 cm thick steak, grilled on each side for about 8 minutes.
>> Juicy and red in the center.
>
>Ew. :)
>
>Fried meat, whichever it is, should be done well through. That in
>part still raw is just icky. :)
Cooked rare is not the same as raw. It can still be safely cooked without
being burned to a crisp.
>> Yummy. But maybe eating red meat is more of a guy thing.
>
>Perhaps it's more of a <your country> thing. :)
Wait, you mean people in Germany don't have a cattle herd out in their
back 40 acre ranch that they can slaughter for their daily steaks?
Strange!
Seriously, Claus how do you like your steaks prepared, if you eat them?
>>> Hm. I should make myself some cabbage rolls one day. Now if I
>>> could only find a cabbage small enough that the rest (even if
>>> used as vegetables, or stew the next day) doesn't go off.
>
>> You need a bunny. A magic one.
>
>Heh.
That you can eat.
For magic flamebreath.
Tina Hall
> Tina...@ftn.kruemel.org (Tina Hall) wrote:
>> Polychromic <mac...@gmail.com> wrote:
>>> Tina...@ftn.kruemel.org (Tina Hall) wrote:
>>>> Polychromic <mac...@gmail.com> wrote:
>> [*] In English, breadroll would be the wrong word because it's
>> not a roll. I wish the English language would just steal a
>> proper word for that (it does have the habit after all). Or make
>> one up; breadly would be perfect (that's a literal translation,
>> after all).
> No, I think breadthingly would be better!
Would be fine with me. :)
> Then of course we can specify the origin and nature, German All
> -Natural Seven Grains Pre-sliced Breadthingly. Yessssss, I will
> begin marketing it immediately!
Heh.
No seven grains, mind, or pre-sliced. It's just wheat, and you'll
have to slice it yourself, then optionally argue with your company
about who gets the top and who gets the bottom half. (Some guy
invented ones that come with two top halfs, which would leave me
without the half I prefer. Fortunately, there's one kind that's slit
(the top's slit to break open while baking) in a way that makes it
closer to a bottom half. :) )
>>> So cook your pork.
>>
>> No. It's like, in some countries, it's not wise to drink water
>> from the tap. In others you can safely do that without worry.
>> Here, it's the same with raw pork.
> If you've taken a few parasitology classes, you wouldn't risk it.
If you were living in the same country as I, you wouldn't say that.
No? Well, then don't make statements about me. You've got the wrong
backround. I see further discussion of this as futile.
>> I don't think I've ever had thick pieces of cooked ham. Cooked
>> ham is sold in slices here, to put on bread. :) (But lately the
>> cheap brand tastes mostly of salt, and nothing else, and I'm too
>> tight to spend more on a different brand that might not be any
>> better.)
> Plus, can you really be sure it is *ham*? Did you try a slice of
> "long pig" when you were stranded in the snow after an airplane
> crash? You didn't, oh. Well...maybe it's just my imagination.
> Maybe.
?
On some documentary they said that what's supposed to be cheese
isn't always actual cheese, but I forgot the details.
>>> 3-4 cm thick steak, grilled on each side for about 8 minutes.
>>> Juicy and red in the center.
>>
>> Ew. :)
>>
>> Fried meat, whichever it is, should be done well through. That
>> in part still raw is just icky. :)
> Cooked rare is not the same as raw.
Red in the center is 'raw' in my eyes. :)
> It can still be safely cooked without being burned to a crisp.
So you meant that you grill it on each side for about 8 minutes, and
then cook it some more until it's through in the middle?
>>> Yummy. But maybe eating red meat is more of a guy thing.
>>
>> Perhaps it's more of a <your country> thing. :)
> Wait, you mean people in Germany don't have a cattle herd out in
> their back 40 acre ranch that they can slaughter for their daily
> steaks? Strange!
LOL.
> Seriously, Claus how do you like your steaks prepared, if you eat
> them?
And what about "Rinderrouladen" (the beef-rolls I described
earlier)?
>>>> Hm. I should make myself some cabbage rolls one day. Now if I
>>>> could only find a cabbage small enough that the rest (even if
>>>> used as vegetables, or stew the next day) doesn't go off.
>>
>>> You need a bunny. A magic one.
>>
>> Heh.
> That you can eat.
> For magic flamebreath.
Heh.
I can only breathe snow, ice, or cold air if friendly, and freeze
stuff and/or people/animals or put them to sleep. Oh, and I can
create glaciers around me. (Starting with what, around a person,
would look like a giant icicle pointing up rather than down.)
For flames I'd have to be a Fire Lord (or Priest/Warrior/Drone)
Dragon. Or something mixed (including Fire) again.
Hm. On the other hand, I could draw out cold, too, I think, up until
something's boiling hot. Well, if I were a Priest, anyway. :)
But the choice has been made. And I like Winter. (Plus the
personality of that tribe -- from the story I take the definition
from -- is closest to me. Btw, Lanar, from the sig, is a Winter
Lord, of the people.)
And Winter Dragons (well, drakes, but who wants to split hairs?)
don't like fire at all. :)
Winter Lord Dragon of the -==(UDIC)==-
--
"Look! The old Lord has managed to bring in an even older Lord!"
-- Lanar, Seasons & Elements II: Controlling the Magic
Excerpts at: <http://home.htp-tel.de/fkoerper/ath/athintro.htm>
erimess
wrote:
>On Tue, 02 Jun 2009 17:01:00 +0200, Tina...@ftn.kruemel.org (Tina Hall)
>wrote:
>
>>Claus Dragon <clau...@hotmail.com> wrote:
>>> Tina_H...@ftn.kruemel.org (Tina Hall) wrote:
>>>> Pibbur Dragon <OopsREM.512...@tele2CA.PSno> wrote:
>>
>>>>> I've had several problems with the news server of my ISP.
>>>>> Currently I seem to be unable to post.
>>>>> Let's see.
>>>>
>>>> <ignoring you>
>>>>
>>>> (See, that ancient nasty big dragon over there ordered me to.
>>>> Else I'd have said something.)
>>
>>> Nasty? Poly? well, yes. Somehow.
>>
>>He's big, and and ancient, and eats massacres.
>>
>>(Are they filled with whipped cream, or pork, is what I wonder.)
>
>I prefer sugar and spice and everything nice.
I'd figure you preferred the puppy dog tails.
>
>Also, steak.
Grilled no doubt.
--
Erimess Dragon
-==(UDIC)==-
d++e+NT++Om UK!1!2!3!A!L!
U+uCuFuG+++uLB+uA+ nC+nH+nP+nS++nT-xa6
Never compare yourself to the best others can do,
but rather to the best you can do.
erimess
Hall) wrote:
>Polychromic <mac...@gmail.com> wrote:
>> Tina...@ftn.kruemel.org (Tina Hall) wrote:
>>> Polychromic <mac...@gmail.com> wrote:
>
>>>> Also, steak.
>>>
>>> Hm. Well... Hey, the other day I met a former neighbour, we got
>>> to talk about food (he said he's going home to cook some, I said
>>> I still have leftover pork and green beans from the day before),
>>> and he said pork makes him sick. Very odd.
>>>
>>> I asked him whether it was German pork (which you could eat raw
>>> without getting sick, the controls and regulations are, well,
>>> very German, no trich-somethingwhatever that has some cultures
>>> evade pork), and he said yes, so it can't be something that
>>> would make everyone sick. And it happened without him knowing it
>>> was pork he ate (he asked afterwards because he got sick).
>
>> I don't know why he gets sick other than just an allergy,
>
>Yeah, must be an allergy.
Maybe his stomach just doesn't like it. There are certain things that
make me nauseated and I'm not allergic to them.
>
>> but when it comes to Trichinosis, I think it's better to be safe
>> than sorry.
>
>That's what the regulations are for. To be safe. People eat raw meat
>all the time here, and if there were something wrong with it,
>there'd be lots of people sick all the time.
>
>Ground meat (50:50 again, I think, or perhaps just pork), for
>example, is put on bread. Seasoned of course. Very tasty. Claus
>should be able to confirm that you can get Thyringer Mett at pretty
>much every butcher's, and that's often put on "Broetchen"[*], with
>onions and stuff. You can buy them ready made at fairs, too,
>alongside less tasty stuff (like saur herring instead of the ground
>meat on the bread thing).
>
>[*] In English, breadroll would be the wrong word because it's not a
>roll. I wish the English language would just steal a proper word for
>that (it does have the habit after all). Or make one up; breadly
>would be perfect (that's a literal translation, after all).
How 'bout bread-like.
>
>> Even in the most tightly regulated places there are still
>> greedy people willing to cut corners to make more profit.
>
>They'd repackage rotten meat as fresh instead. :) (A late scandal.)
>
>> So cook your pork.
>
>No. It's like, in some countries, it's not wise to drink water from
>the tap. In others you can safely do that without worry. Here, it's
>the same with raw pork.
>
>I'd more worry about poultry, and salmonellas. That's what people
>get warned about ("be sure your chicken is done", or fresh, or
>whatever, and "wash your hands after handling it").
>
>And in general, what you have to worry about here with ground meat
>is bacteria and germs; because it's ground it's got more surface for
>them to attack the meat. So it needs to stay well cooled.
Ground meat is always worse. The bad stuff is usually on the surface,
which is why you can cook a steak rare and be OK. When you grind it,
you're spreading it through everything.
Actually, your system can get used to some of the bad stuff. I get
chancy with food all the time. The main reason I cook ground stuff
all the way through is simply cause raw ground meat is gross. Not
done chicken is gross. But a non-done steak I like. Non-ground beef
is the only thing I don't find gross if it's not quite cooked.
>
>Trichinosis (thanks for the word, I hope I'll remember it) is,
>afaik, something that would be in the pigs already, and here it's
>not. (And that's much much surer than cows without mad cow disease,
>or- what was the latest thing, fowl/poultry without fowl-flue?)
>
>This is Germany, I wouldn't be surprised if there's a norm for the
>length and width of shoe-laces. And rigorous controls that it's
>kept. :)
>
>> I don't really like pork that much but I guess I like pork chops,
>> bacon, sausage, etc. I guess it's just thick pieces of cooked
>> ham I don't really savor.
>
>I don't think I've ever had thick pieces of cooked ham. Cooked ham
>is sold in slices here, to put on bread. :) (But lately the cheap
>brand tastes mostly of salt, and nothing else, and I'm too tight to
>spend more on a different brand that might not be any better.)
I've never eaten pork that I didn't like. :-) Some better than
others. I like most beef too. I just don't eat that much of it. I
LOVE bacon and sausage, but they're just so fattening that I don't eat
it much.
>
>>> Personally, I just don't like the taste of beef. Never did. With
>>> not really dread, but not fond at all either, I remember the
>>> beef rolls (strips of beef rolled around a pickled cucumber,
>>> then baked or cooked or fried or whatever). Ew. I'd have taken a
>>> cabbage roll (ground meat, seasoned, rolled up in cabbage
>>> leaves) any time instead. (Ground meat here tends to be 50% pork
>>> and 50% beef, but in that combination it's ok.)
>
>> 3-4 cm thick steak, grilled on each side for about 8 minutes.
>> Juicy and red in the center.
>
>Ew. :)
Pink in the center. Completely red is a bit much.
>
>Fried meat, whichever it is, should be done well through. That in
>part still raw is just icky. :)
>
>> Yummy. But maybe eating red meat is more of a guy thing.
>
>Perhaps it's more of a <your country> thing. :)
Nah, I think it's a guy thing. :-) It's not really so much that guys
are red meat freaks. Just from the people I've known, guys are *more
likely* to be into that stuff than women. They seem to be more likely
to want meat at every meal. There are always exceptions as neither of
my brothers are like that and both have been vegetarians in the past.
Maybe it's an American-guy thing. .
erimess
Hall) wrote:
>Polychromic <mac...@gmail.com> wrote:
>> Tina...@ftn.kruemel.org (Tina Hall) wrote:
>>> Polychromic <mac...@gmail.com> wrote:
>>>> Tina...@ftn.kruemel.org (Tina Hall) wrote:
>>>>> Polychromic <mac...@gmail.com> wrote:
>
>>> [*] In English, breadroll would be the wrong word because it's
>>> not a roll. I wish the English language would just steal a
>>> proper word for that (it does have the habit after all). Or make
>>> one up; breadly would be perfect (that's a literal translation,
>>> after all).
>
>> No, I think breadthingly would be better!
>
>Would be fine with me. :)
>
>> Then of course we can specify the origin and nature, German All
>> -Natural Seven Grains Pre-sliced Breadthingly. Yessssss, I will
>> begin marketing it immediately!
Well, as soon as it sounds fancy, then it'll probably sell. Marketing
fools people a lot.
>
>Heh.
>
>No seven grains, mind, or pre-sliced. It's just wheat, and you'll
>have to slice it yourself, then optionally argue with your company
>about who gets the top and who gets the bottom half. (Some guy
>invented ones that come with two top halfs, which would leave me
>without the half I prefer. Fortunately, there's one kind that's slit
>(the top's slit to break open while baking) in a way that makes it
>closer to a bottom half. :) )
We don't generally slice bread that way. We do vertical slices, so
we're arguing over who would eat the end pieces. :-)
>
>>>> So cook your pork.
>>>
>>> No. It's like, in some countries, it's not wise to drink water
>>> from the tap. In others you can safely do that without worry.
>>> Here, it's the same with raw pork.
>
>> If you've taken a few parasitology classes, you wouldn't risk it.
>
>If you were living in the same country as I, you wouldn't say that.
>
>No? Well, then don't make statements about me. You've got the wrong
>backround. I see further discussion of this as futile.
Probably. But I think it's like your water example. Supposedly the
water here is safe, and mostly it is. But that doesn't mean something
couldn't happen to contaminate it. And personally, I think that would
more likely happen through accident than through people who are
unethical and greedy.
I suspect Poly is having a hard time dealing with you not accepting
that something *could* happen to the meat. On the other hand, I think
that anything we do can be dangerous and we're always taking chances.
So it kind of comes down to what are the chances and do we want to
take that chance? I drink the water and don't think much about it,
but certainly something could end up wrong with it one day and make me
sick or kill me. But it's not very likely so I'm not going around
worrying about it. Just like you seem to not be going around worrying
about the pork. Maybe the chances of a problem are slim enough for
you not to care.
It also could just be that I'm conditioned not to worry about the
water and you're conditioned not to worry about the pork. And either
one of us could end up dead tomorrow if a problem happens, which
*could* happen.
There are people, of course, who filter their water. Some people only
drink bottled water. And it's not a bad idea to test the water also.
Like I probably should have tested the water here when I moved in. I
can just take it to a local lab and have it tested for stuff for about
$30. Notice that I didn't do so. (The city is supposed to be doing
that and we're not known for problems around here.)
>
>>> I don't think I've ever had thick pieces of cooked ham. Cooked
>>> ham is sold in slices here, to put on bread. :) (But lately the
>>> cheap brand tastes mostly of salt, and nothing else, and I'm too
>>> tight to spend more on a different brand that might not be any
>>> better.)
>
>> Plus, can you really be sure it is *ham*? Did you try a slice of
>> "long pig" when you were stranded in the snow after an airplane
>> crash? You didn't, oh. Well...maybe it's just my imagination.
>> Maybe.
>
>?
LOL. Whoosh again.... (It's always more fun watching someone *else*
get confused.)
>
>On some documentary they said that what's supposed to be cheese
>isn't always actual cheese, but I forgot the details.
Oh well there's fake cheese. I have no idea what it is.
>
>>>> 3-4 cm thick steak, grilled on each side for about 8 minutes.
>>>> Juicy and red in the center.
>>>
>>> Ew. :)
>>>
>>> Fried meat, whichever it is, should be done well through. That
>>> in part still raw is just icky. :)
>
>> Cooked rare is not the same as raw.
>
>Red in the center is 'raw' in my eyes. :)
To a lot of people it is.
>
>> It can still be safely cooked without being burned to a crisp.
>
>So you meant that you grill it on each side for about 8 minutes, and
>then cook it some more until it's through in the middle?
No, he meant what he said. Rare isn't the same as raw, but people who
can't stand rare tend to think of it as raw. It *is* sort of raw in
the middle but heated. (Perhaps that seems a subtle distinction.)
The "without being burned to a crisp" was being a bit sarcastic.
There's a lot between raw and being burned. Since I can't stand
anything being over cooked in the least, and would consider well done
"burnt," I kind of get what he means. Although I prefer it just
slightly still pink, or I can handle it just barely done, i.e. only
just til the middle is no longer pink but no more. And nothing burnt
on the outside.
Though I'm not a steak freak to begin with. I'd like it better if I
had those cattle around to get it fresh. Most of what you get in the
stores around here isn't that great. I worked at a restaurant once
that was a steak house. Not my kind of place, but I admit the steaks
there were good, partly because it was fresh from the butcher instead
of the crap that's usually in the stores. On the other hand, meat is
expensive so I'm not getting the good stuff. I don't need to eat more
meat, so no big deal.
Poly could probably make me a good steak - I guess he's useful for
something after all.
erimess
<OopsREM...@tele2CA.PSno> wrote:
He probably doesn't want that getting around.
erimess
wrote:
>On Mon, 01 Jun 2009 10:57:33 +0200, Pibbur Dragon
><OopsREM...@tele2CA.PSno> wrote:
>
>>I've had several problems with the news server of my ISP. Currently I
>>seem to be unable to post.
>>
>>Let's see.
>>---
>>Pibbur
>
>Shhhh. Everyone ignore him! What fun. Heehee.
Ignoring pibbur and answering everyone else....
Paulon
the awaiting newsgroup...
> Poly could probably make me a good steak - I guess he's useful for
> something after all.
Let us know what he tastes like. ;-)
--
Paulon Dragon d++ e++ N T++ Om+ UEK!1!2!3!4!5!6!7!'!S!'!8!9!A!L!M!W!
-==(UDIC)==- u++ uC++ uF uG+ uLB- uA+ nC+ nR nH+ nP+ nI nPT nS++ nT+ y
The Other Codex http://www.ultimainfo.net/Codex/
Danger Will Robinson! One of your nodes is about to fall off!
Ultima VII endgame.exe file
Polychromic
wrote:
>Polychromic <mac...@gmail.com> wrote:
>> If you've taken a few parasitology classes, you wouldn't risk it.
>
>If you were living in the same country as I, you wouldn't say that.
>
>No? Well, then don't make statements about me. You've got the wrong
>backround. I see further discussion of this as futile.
I used an "if" there, to qualify my statement.
>> Plus, can you really be sure it is *ham*? Did you try a slice of
>> "long pig" when you were stranded in the snow after an airplane
>> crash? You didn't, oh. Well...maybe it's just my imagination.
>> Maybe.
>
>?
Long pig is a name for human meat, as in cannibalism. Another joke.
>Red in the center is 'raw' in my eyes. :)
Ok, but the food industry defines raw as uncooked or improperly cooked.
Rare beef is red, but properly cooked to safe levels.
>> It can still be safely cooked without being burned to a crisp.
>
>So you meant that you grill it on each side for about 8 minutes, and
>then cook it some more until it's through in the middle?
No, you sear the meat to seal in the juices but let it cook thoroughly on
one side, then flip it over and cook the other side. If you just heat it
a bit on each side and keep flipping it, then it gets too dried out before
it's done cooking. IMO.
Polychromic
>It also could just be that I'm conditioned not to worry about the
>water and you're conditioned not to worry about the pork. And either
>one of us could end up dead tomorrow if a problem happens, which
>*could* happen.
I won't end up dead unless someone finds my haptic vessels and destroys my
organs.
>There are people, of course, who filter their water. Some people only
>drink bottled water. And it's not a bad idea to test the water also.
>Like I probably should have tested the water here when I moved in. I
>can just take it to a local lab and have it tested for stuff for about
>$30. Notice that I didn't do so. (The city is supposed to be doing
>that and we're not known for problems around here.)
I filter my water because during the summer the algae bloom in the local
lakes is noticeable to me, although the water in Garland is already
treated and filtered.
I have a theory that people with allergies have more acute senses of
smell, taste, etc. but that's just an idea I have, so far. To prove that
will have to wait until I finish growing my lab humans so I can have 1000
perfect controls and experimental subjects. Muhahahahaha.
>>> Plus, can you really be sure it is *ham*? Did you try a slice of
>>> "long pig" when you were stranded in the snow after an airplane
>>> crash? You didn't, oh. Well...maybe it's just my imagination.
>>> Maybe.
>>
>>?
>
>LOL. Whoosh again.... (It's always more fun watching someone *else*
>get confused.)
Did *you* get my joke?
>>
>>On some documentary they said that what's supposed to be cheese
>>isn't always actual cheese, but I forgot the details.
>
>Oh well there's fake cheese. I have no idea what it is.
It's compressed toejam from Gitmo prisoners! Tasty!
>To a lot of people it is.
Crazy vegans!!! Go back to licking your rocks! And stay away from that
helpless lichen. It has a right to live too!
>Though I'm not a steak freak to begin with. I'd like it better if I
>had those cattle around to get it fresh. Most of what you get in the
Just cut out a slice for dinner and slap a bandage on Bessie until you're
hungry again! Yummy. Hmmm...I might turn into a vegan myself if this
conversation continues too long.
>stores around here isn't that great. I worked at a restaurant once
>that was a steak house. Not my kind of place, but I admit the steaks
>there were good, partly because it was fresh from the butcher instead
>of the crap that's usually in the stores. On the other hand, meat is
>expensive so I'm not getting the good stuff. I don't need to eat more
>meat, so no big deal.
>
>Poly could probably make me a good steak - I guess he's useful for
>something after all.
So you don't just want me for my body, eh?
*Feels useful*
Pibbur Dragon
> On Tue, 02 Jun 2009 20:15:46 +0200, Pibbur Dragon
> <OopsREM...@tele2CA.PSno> wrote:
>
>> Tina Hall skrev:
>>> Pibbur Dragon <OopsREM...@tele2CA.PSno> wrote:
>>>
>>>> I've had several problems with the news server of my ISP.
>>>> Currently I seem to be unable to post.
>>>> Let's see.
>>> <ignoring you>
>>>
>>> (See, that ancient nasty big dragon over there ordered me to. Else
>>> I'd have said something.)
>>>
>>> Winter Lord Dragon of the -==(UDIC)==-
>> I know Poly. He doesn't scare me (as long as I live in Norway).
>>
>> I'll tell you a secret: *whispers* he's mostly harmless.
>
> He probably doesn't want that getting around.
---
Pibbur
Claus Dragon
> >> He's big, and and ancient, and eats massacres.
> > I think he eats mascara ;)
>
> LOL.
>
> Perhaps that's needed to create coloured steam burbs. :)
>
That is quite likely after all...
Claus Dragon
*snip*
> Ground meat (50:50 again, I think, or perhaps just pork), for
> example, is put on bread. Seasoned of course. Very tasty.
Raw Minced Meat? *shudders*
>Claus
> should be able to confirm that you can get Thyringer Mett at pretty
> much every butcher's, and that's often put on "Broetchen"[*], with
> onions and stuff. You can buy them ready made at fairs, too,
> alongside less tasty stuff (like saur herring instead of the ground
> meat on the bread thing).
Honestly, I wouldnt know, I do not touch stuff like that with a long
stick.
> [*] In English, breadroll would be the wrong word because it's not a
> roll. I wish the English language would just steal a proper word for
> that (it does have the habit after all). Or make one up; breadly
> would be perfect (that's a literal translation, after all).
it is definitely not a roll, it is everything but.
And, yes, it is high time that English gets a few new words for bakery
goods.
> > Even in the most tightly regulated places there are still
> > greedy people willing to cut corners to make more profit.
>
> They'd repackage rotten meat as fresh instead. :) (A late scandal.)
A new exquisite taste!
*snip*
> This is Germany, I wouldn't be surprised if there's a norm for the
> length and width of shoe-laces. And rigorous controls that it's
> kept. :)
There probably is a EU Din normation process going on right now.
But stuff like that is important, not the shoelace norm. For years,
the longest part of a train
travel from Germany to Italy has been waiting for the train to be
changed due to the different
power frequency.
In another direction (unsure which one), it is the track width which
is stealing most of the time due to waiting
for an exchange train every time.
> > I don't really like pork that much but I guess I like pork chops,
> > bacon, sausage, etc. I guess it's just thick pieces of cooked
> > ham I don't really savor.
>
> I don't think I've ever had thick pieces of cooked ham. Cooked ham
> is sold in slices here, to put on bread. :) (But lately the cheap
> brand tastes mostly of salt, and nothing else, and I'm too tight to
> spend more on a different brand that might not be any better.)
Some of the brands are a bit better, but cooked ham cannot really
taste of something else.
*snip rest*
Claus Dragon
*snip*
> > He probably doesn't want that getting around.
>
> That's why I whispered.
YOU DID WHAT?
Polychromic
In Usenet, no one can hear you scream...
Pibbur Dragon
Claus Dragon skrev:
I WHISPERED "HE'S MOSTLY HARMLESS" (REFERRING TO POLY).
ehhh....
---
pibbur
Tina Hall
> Tina...@ftn.kruemel.org (Tina Hall) wrote:
>> Polychromic <mac...@gmail.com> wrote:
>>> Tina...@ftn.kruemel.org (Tina Hall) wrote:
>>>> Polychromic <mac...@gmail.com> wrote:
>>>>> Tina...@ftn.kruemel.org (Tina Hall) wrote:
>>>>>> Polychromic <mac...@gmail.com> wrote:
>>> Then of course we can specify the origin and nature, German All
>>> -Natural Seven Grains Pre-sliced Breadthingly. Yessssss, I
>>> will begin marketing it immediately!
> Well, as soon as it sounds fancy, then it'll probably sell.
> Marketing fools people a lot.
:) Sad that.
>> No seven grains, mind, or pre-sliced. It's just wheat, and
>> you'll have to slice it yourself, then optionally argue with
>> your company about who gets the top and who gets the bottom
>> half. (Some guy invented ones that come with two top halfs,
>> which would leave me without the half I prefer. Fortunately,
>> there's one kind that's slit (the top's slit to break open while
>> baking) in a way that makes it closer to a bottom half. :) )
> We don't generally slice bread that way. We do vertical slices,
> so we're arguing over who would eat the end pieces. :-)
No, as mentioned in the other post, it's not a bread in that regard,
so it's not sliced vertically. It's sliced like hamburger bread, and
then each half topped with whatever you like on it, or alternately,
the middle is filled with what yo like and the tops re-joined, like
a hamburger.
It has that size, too. (It may be that you're confusing it with
baguette, which is very long. But Broetchen are round to somewhat
oval, with one slit across the longer side where it breaks open
while exanding during baking. And they don't taste quite the same as
baguette - the latter I remember to be dryer, less fluffy, and
tougher because of a thicker crust. Broetchen have a crispy but very
thin crust. And some people have the habit to, after slicing it
open, pluck out the fluffy soft midde and eat it just with a bit of
butter. I don't think that's possible with baguette because that is,
as you say, sliced vertically, and the Broetchen kind of dough would
have the middle easily fall out on its own.)
> I suspect Poly is having a hard time dealing with you not
> accepting that something *could* happen to the meat.
As I said already, if something did happen to people, there would be
lots of them. And they all over the news with the new scandal. There
are not. And that's the end of me for that subject.
> On the other hand, I think that anything we do can be dangerous
> and we're always taking chances. So it kind of comes down to what
> are the chances and do we want to take that chance? I drink the
> water and don't think much about it, but certainly something
> could end up wrong with it one day and make me sick or kill me.
> But it's not very likely so I'm not going around worrying about
> it.
That's closer to how I see it. Though I'd trust your water less than
ours. :) (Simply because I don't think the controls and regulations
are as strict.)
(That's assuming you're in the USA or somewhere around there. I
wouldn't drink UK tap water as it comes out, for example. I've seen
it coming out in too many different colours. :) )
> There are people, of course, who filter their water. Some people
> only drink bottled water. And it's not a bad idea to test the
> water also.
That's again a local thing; because (I assume), the controls and
regulations are not as strict where you are.
>>>> I don't think I've ever had thick pieces of cooked ham. Cooked
>>>> ham is sold in slices here, to put on bread. :) (But lately
>>>> the cheap brand tastes mostly of salt, and nothing else, and
>>>> I'm too tight to spend more on a different brand that might
>>>> not be any better.)
>>
>>> Plus, can you really be sure it is *ham*? Did you try a slice
>>> of "long pig" when you were stranded in the snow after an
>>> airplane crash? You didn't, oh. Well...maybe it's just my
>>> imagination. Maybe.
>>
>> ?
> LOL. Whoosh again.... (It's always more fun watching someone
> *else* get confused.)
:)
>> On some documentary they said that what's supposed to be cheese
>> isn't always actual cheese, but I forgot the details.
> Oh well there's fake cheese. I have no idea what it is.
Me neither. And I want real cheese!
>>> It can still be safely cooked without being burned to a crisp.
>>
>> So you meant that you grill it on each side for about 8 minutes,
>> and then cook it some more until it's through in the middle?
> No, he meant what he said. Rare isn't the same as raw, but
> people who can't stand rare tend to think of it as raw. It *is*
> sort of raw in the middle but heated. (Perhaps that seems a
> subtle distinction.)
For me there's just done and not done. And as mentioned, it's caused
by the rare bit not being seasoned, and thus just taste like not
throughoughly done meat, which I don't like.
> The "without being burned to a crisp" was
> being a bit sarcastic. There's a lot between raw and being
> burned. Since I can't stand anything being over cooked in the
> least, and would consider well done "burnt," I kind of get what
> he means. Although I prefer it just slightly still pink, or I
> can handle it just barely done, i.e. only just til the middle is
> no longer pink but no more. And nothing burnt on the outside.
> Though I'm not a steak freak to begin with. I'd like it better
> if I had those cattle around to get it fresh. Most of what you
> get in the stores around here isn't that great. I worked at a
> restaurant once that was a steak house. Not my kind of place,
> but I admit the steaks there were good, partly because it was
> fresh from the butcher instead of the crap that's usually in the
> stores. On the other hand, meat is expensive so I'm not getting
> the good stuff. I don't need to eat more meat, so no big deal.
That just highlights the difference again. Here you do get good meat
cheap (well, relatively cheap).
Pork (no bone, hardly any fat) comes at five to six euro for a kilo.
(That's the cheapest, and it's chunks of haunch, supposed to be used
for Gulash[#], but frying it is just like schnitzel/pork-steak.)
Or the other day I got some pork roast for 4 euro for 800g, which I
just sliced into schnitzel.
That's pre-packaged stuff from the supermarket/grocery store.
[#] I don't know what that would be in English. It's cooked chunks
of meat swimming in lots of sauce/gravy, usually put on noodles or
spaghetti.
> Poly could probably make me a good steak - I guess he's useful
> for something after all.
Heh.
Winter Lord Dragon of the -==(UDIC)==-
--
"What's that about the horns then? Arentus thought it mighty funny."
[...] "The one residing over that Hell place, is usually depicted to have
horns, like a bull."
"Oh. What a bastard." -- Kaymen and Ranes, Magic Earth I: Getting Caught
Tina Hall
> Tina...@ftn.kruemel.org (Tina Hall) wrote:
>> Polychromic <mac...@gmail.com> wrote:
>>> If you've taken a few parasitology classes, you wouldn't risk
>>> it.
>>
>> If you were living in the same country as I, you wouldn't say
>> that.
>>
>> No? Well, then don't make statements about me. You've got the
>> wrong backround. I see further discussion of this as futile.
> I used an "if" there, to qualify my statement.
Still claiming something about me.
Better forget all about that and ramble on about something else. :)
Let's see, we have cats, food, what next? Chocolate could count as
food, I guess, so that's out.
How about other old games? Trade/build games? I'm always looking for
some I don't know yet.
I like Civilization, the original one, Master of Magic, Simtower,
Theme Park, the Patrician, and similar.
Only, since I had to upgrade the computer because the harddrive
controller of my 486 gave in[*] not everything runs properly, not
even with Moslo.
[*] Well, one of the two identical ones in the computer caved in
completely, they were already running with each half the things
turned off (because the other half each was broken), one doing one
half, the other the other.
>> Red in the center is 'raw' in my eyes. :)
> Ok, but the food industry defines raw as uncooked or improperly
> cooked. Rare beef is red, but properly cooked to safe levels.
>>> It can still be safely cooked without being burned to a crisp.
>>
>> So you meant that you grill it on each side for about 8 minutes,
>> and then cook it some more until it's through in the middle?
> No, you sear the meat to seal in the juices but let it cook
> thoroughly on one side, then flip it over and cook the other
> side. If you just heat it a bit on each side and keep flipping
> it, then it gets too dried out before it's done cooking. IMO.
You were talking about leaving it red in the middle. I was talking
about not doing so. :)
Winter Lord Dragon of the -==(UDIC)==-
--
"Could we pretend for a moment that I'm not a sick bastard?"
-- Thalos, Magic Earth II: Without Heart
Excerpts at: <http://home.htp-tel.de/fkoerper/ath/athintro.htm>
Tina Hall
> Tina...@ftn.kruemel.org (Tina Hall) wrote:
>> Polychromic <mac...@gmail.com> wrote:
>>> Tina...@ftn.kruemel.org (Tina Hall) wrote:
>>>> Polychromic <mac...@gmail.com> wrote:
>>>> I asked him whether it was German pork (which you could eat
>>>> raw without getting sick, the controls and regulations are,
>>>> well, very German, no trich-somethingwhatever that has some
>>>> cultures evade pork), and he said yes, so it can't be
>>>> something that would make everyone sick. And it happened
>>>> without him knowing it was pork he ate (he asked afterwards
>>>> because he got sick).
>>
>>> I don't know why he gets sick other than just an allergy,
>>
>> Yeah, must be an allergy.
> Maybe his stomach just doesn't like it. There are certain things
> that make me nauseated and I'm not allergic to them.
Or that, yes.
>> [*] In English, breadroll would be the wrong word because it's
>> not a roll. I wish the English language would just steal a
>> proper word for that (it does have the habit after all). Or make
>> one up; breadly would be perfect (that's a literal translation,
>> after all).
> How 'bout bread-like.
Unless 'like' is a diminutiv-ing word, that would imply it's similar
to a loaf of bread, which it isn't, handling-wise. Bread is sliced
vertically, many times, Broetchen horizontally, once. (Like a
hamburger bread thing - what do you call them anyway? I'm sure
they're called something-broetchen here, like Hamburgerbroetchen, or
perhaps they are actually a variant of plain old Milchbroetchen,
only dryer and less sweet.)
>> And in general, what you have to worry about here with ground
>> meat is bacteria and germs; because it's ground it's got more
>> surface for them to attack the meat. So it needs to stay well
>> cooled.
> Ground meat is always worse. The bad stuff is usually on the
> surface, which is why you can cook a steak rare and be OK. When
> you grind it, you're spreading it through everything.
That, too.
> Actually, your system can get used to some of the bad stuff. I
> get chancy with food all the time. The main reason I cook ground
> stuff all the way through is simply cause raw ground meat is
> gross. Not done chicken is gross. But a non-done steak I like.
> Non-ground beef is the only thing I don't find gross if it's not
> quite cooked.
Well, we agree on the chicken. :) (And the latter, if it implies not
quite cooked pork steak as gross.)
>>> I don't really like pork that much but I guess I like pork
>>> chops, bacon, sausage, etc. I guess it's just thick pieces of
>>> cooked ham I don't really savor.
>>
>> I don't think I've ever had thick pieces of cooked ham. Cooked
>> ham is sold in slices here, to put on bread. :) (But lately the
>> cheap brand tastes mostly of salt, and nothing else, and I'm too
>> tight to spend more on a different brand that might not be any
>> better.)
> I've never eaten pork that I didn't like. :-) Some better than
> others. I like most beef too. I just don't eat that much of it.
> I LOVE bacon and sausage, but they're just so fattening that I
> don't eat it much.
Oh, yeah. I like Bratwurst (dough-sausage[*], or in plain English,
just sausage, only the German type), but they're fattening indeed.
Doesn't stop me from eating them, though. :)
[*] The 'brat' comes from 'Braet', the meat dough that's filled into
the skin, not from 'braten' - to fry.
>>> 3-4 cm thick steak, grilled on each side for about 8 minutes.
>>> Juicy and red in the center.
>>
>> Ew. :)
> Pink in the center. Completely red is a bit much.
Ew. :)
I just don't like raw raw meat (first 'raw' as in completely
untreated). The thing that makes Thyringer Mett tasty is the
seasoning.
>>> Yummy. But maybe eating red meat is more of a guy thing.
>>
>> Perhaps it's more of a <your country> thing. :)
> Nah, I think it's a guy thing. :-)
Except there are a ton of things where guy/girl things don't have me
siding with the girls, because they don't make much sense/are no
fun.
> It's not really so much that guys are red meat freaks.
The other day someone told me about a conversation where they (a
group of people with half women half men, somewhat between two and
four of each) decided that grilling (barbecuing, I'd guess you'd
say) must be in guy's genes or something; the men in that group all
thought it great, the women could do without or something.
If I had an English cooker (they have a grill inbuilt), I'd do more
meat that way. (The part I wouldn't like is having to go somewhere,
and putting something up to start. Which is the case with just about
everything, so doesn't count towards either side.)
> Just from the people I've known, guys are *more likely* to be into
> that stuff than women. They seem to be more likely to want meat
> at every meal. There are always exceptions
That's ok. I just don't like the "You do <this> because your built
is vaguely female - disregarding size, hands, shoulders, feet,...".
Too often, it's not true. I disagree with the females more often
than with the males (or in other words, disagree with everybody on
some things, plus with the females on others).
> as neither of my brothers are like that and both have been
> vegetarians in the past.
Oh, another subject we better drop. :)
> Maybe it's an American-guy thing. .
That's not for me to judge. :)
Winter Lord Dragon of the -==(UDIC)==-
--
Tina Hall
> *snip*
>> Ground meat (50:50 again, I think, or perhaps just pork), for
>> example, is put on bread. Seasoned of course. Very tasty.
> Raw Minced Meat? *shudders*
Some people have that reaction. :)
>> Claus should be able to confirm that you can get Thyringer Mett
>> at pretty much every butcher's, and that's often put on
>> "Broetchen"[*], with onions and stuff. You can buy them ready
>> made at fairs, too, alongside less tasty stuff (like saur
>> herring instead of the ground meat on the bread thing).
> Honestly, I wouldnt know, I do not touch stuff like that with a
> long stick.
Ah, well. There's probably stuff I don't know is available here
because I don't want it.
>> [*] In English, breadroll would be the wrong word because it's
>> not a roll. I wish the English language would just steal a
>> proper word for that (it does have the habit after all). Or make
>> one up; breadly would be perfect (that's a literal translation,
>> after all).
> it is definitely not a roll, it is everything but.
> And, yes, it is high time that English gets a few new words for
> bakery goods.
So what's your suggestion for an English word for Broetchen? (To
make a start. And once we've agreed on one we can take the rest of
the English speaking word hostage and threaten to fry/freeze them if
they don't agree and use it, too. Some big impressive Dragons should
get the task done in no time!)
>>> Even in the most tightly regulated places there are still
>>> greedy people willing to cut corners to make more profit.
>>
>> They'd repackage rotten meat as fresh instead. :) (A late
>> scandal.)
> A new exquisite taste!
Heh.
> *snip*
>> This is Germany, I wouldn't be surprised if there's a norm for
>> the length and width of shoe-laces. And rigorous controls that
>> it's kept. :)
> There probably is a EU Din normation process going on right now.
Heh. That, too.
(Am I glad that cucumbers may be bent now, again. Some things are
really going a bit far.)
> But stuff like that is important, not the shoelace norm. For
> years, the longest part of a train travel from Germany to Italy
> has been waiting for the train to be changed due to the different
> power frequency.
Interesting.
> In another direction (unsure which one), it is the track width
> which is stealing most of the time due to waiting for an exchange
> train every time.
Well, you could just change trains at the border. People change
trains for other reasons, and with this they could have one on
either side of the plattform.
>>> I don't really like pork that much but I guess I like pork
>>> chops, bacon, sausage, etc. I guess it's just thick pieces of
>>> cooked ham I don't really savor.
>>
>> I don't think I've ever had thick pieces of cooked ham. Cooked
>> ham is sold in slices here, to put on bread. :) (But lately the
>> cheap brand tastes mostly of salt, and nothing else, and I'm too
>> tight to spend more on a different brand that might not be any
>> better.)
> Some of the brands are a bit better, but cooked ham cannot really
> taste of something else.
Would you recommend any brand?
(I do remember cooked ham tasting of something else as well, not
just salt... Somewhat in the direction of Kasseler - another thing
that needs an English word - which is salty, too, but also meat.)
Winter Lord Dragon of the -==(UDIC)==-
--
Jodra treated the Fire Priest to a shower of magic snowflakes. - Shanos
let them evaporate. - "You're supposed to jump back. You're standing in
my wings." - "Where are they, then?" - "Uh. Somewhere around here." He
stood up and concentrated. "There they are!" -- S&E I: Controlled by Magic
Tina Hall
> In Usenet, no one can hear you scream...
LOL.
Can I put that in my quote file? (Properly attributed, of course.)
Winter Lord Dragon of the -==(UDIC)==-
--
[wings] "Well, I still haven't figured out how to use them for flying."
"You could ask an Air Priest."
"Whyever would I do that? They might actually tell me!"
"Of course that would make no sense." -- Jodra and Gorash, S&E II: CtM
Tina Hall
> erimess wrote:
>> To a lot of people it is.
> Crazy vegans!!! Go back to licking your rocks! And stay away
> from that helpless lichen. It has a right to live too!
!!!!
(Just happy to see someone voicing my thoughts.)
Winter Lord Dragon of the -==(UDIC)==-
--
"Boy, you should learn not to believe everything some nasty Shan
tells you. We aren't known to be all that honest."
-- Thalos, Magic Earth VI
Excerpts at: <http://home.htp-tel.de/fkoerper/ath/athintro.htm>
Polychromic
wrote:
>Polychromic <mac...@gmail.com> wrote:
>> Tina...@ftn.kruemel.org (Tina Hall) wrote:
>>> Polychromic <mac...@gmail.com> wrote:
>
>>>> If you've taken a few parasitology classes, you wouldn't risk
>>>> it.
>>>
>>> If you were living in the same country as I, you wouldn't say
>>> that.
>>>
>>> No? Well, then don't make statements about me. You've got the
>>> wrong backround. I see further discussion of this as futile.
>
>> I used an "if" there, to qualify my statement.
>
>Still claiming something about me.
Only if you've had some experience with parasitology. If not, then no.
See, that's how a qualifier works. It's only a declaration *if* the
prerequisites are met.
>Better forget all about that and ramble on about something else. :)
>Let's see, we have cats, food, what next? Chocolate could count as
>food, I guess, so that's out.
>
>How about other old games? Trade/build games? I'm always looking for
>some I don't know yet.
>
>I like Civilization, the original one, Master of Magic, Simtower,
>Theme Park, the Patrician, and similar.
I think the oldest game that I play still is Thief and Thief 2 but they're
only 10 years old or so and run under W9x/Wnt. Unless you count the
Mahjongg tile game. I used to play that under OS/2 and still like to play
it once in a while under Windows 7.
>Only, since I had to upgrade the computer because the harddrive
>controller of my 486 gave in[*] not everything runs properly, not
>even with Moslo.
>
>[*] Well, one of the two identical ones in the computer caved in
>completely, they were already running with each half the things
>turned off (because the other half each was broken), one doing one
>half, the other the other.
How fast is your current computer? Have you heard of DOSbox? They have a
version for OS/2. It is pretty good at slowing down games that run too
fast. http://www.dosbox.com/
>You were talking about leaving it red in the middle. I was talking
>about not doing so. :)
You wants to ruins it! Silly fat hobbit!!
Hmmmm. Did they make a German voice version of Gollum in the LotR or did
they do subtitles. Is there a German equivalent to Andy Serkis?
Polychromic
wrote:
>Polychromic <mac...@gmail.com> wrote:
>
>> In Usenet, no one can hear you scream...
>
>LOL.
>
>Can I put that in my quote file? (Properly attributed, of course.)
Sure, but I bet others have said it before.
It's from the movie Alien whose promotional posters said,
In space, no one can hear you scream.
Tina Hall
> Tina...@ftn.kruemel.org (Tina Hall) wrote:
>> Polychromic <mac...@gmail.com> wrote:
>>> In Usenet, no one can hear you scream...
>>
>> LOL.
>>
>> Can I put that in my quote file? (Properly attributed, of
>> course.)
> Sure, but I bet others have said it before.
> It's from the movie Alien whose promotional posters said,
> In space, no one can hear you scream.
I know the latter, I just like the Usenet one a lot. So much closer
to real life, or at least Usenet. :) So true.
Winter Lord Dragon of the -==(UDIC)==-
--
Thay threw up his hands. "Half the tribes think we're bad to Breeders, the
other half thinks we're the best thing that could happen to them. And it's
really quite the other way round." -- S&E II: Controlling the Magic
Excerpts at: <http://home.htp-tel.de/fkoerper/ath/athintro.htm>
Tina Hall
>> How about other old games? Trade/build games? I'm always looking
>> for some I don't know yet.
>>
>> I like Civilization, the original one, Master of Magic,
>> Simtower, Theme Park, the Patrician, and similar.
> I think the oldest game that I play still is Thief and Thief 2
> but they're only 10 years old or so and run under W9x/Wnt.
> Unless you count the Mahjongg tile game. I used to play that
> under OS/2 and still like to play it once in a while under
> Windows 7.
I've got an old Mahjongg for DOS (one where I've, years ago, spent a
lot of time making my own nifty little tiles - a tilemaker came with
it). I like that much better than the OS/2 one only because I can't
get rid of one particular tile in the OS/2 Mahjongg. The different
layouts would otherwise be more interesting.
>> Only, since I had to upgrade the computer because the harddrive
>> controller of my 486 gave in[*] not everything runs properly,
>> not even with Moslo.
>>
>> [*] Well, one of the two identical ones in the computer caved in
>> completely, they were already running with each half the things
>> turned off (because the other half each was broken), one doing
>> one half, the other the other.
> How fast is your current computer?
500MHz or something, I think. (PIII?)
> Have you heard of DOSbox?
Only that it's something for windoze or some other OS that I don't
even have.
> They have a version for OS/2. It is pretty good at slowing down
> games that run too fast. http://www.dosbox.com/
Thanks, will look at that.
>> You were talking about leaving it red in the middle. I was
>> talking about not doing so. :)
> You wants to ruins it! Silly fat hobbit!!
Now, hobbit is an insult!
;)
> Hmmmm. Did they make a German voice version of Gollum in the
> LotR or did they do subtitles. Is there a German equivalent to
> Andy Serkis?
I wouldn't know, and wouldn't want to know. I stopped reading the
book at around page 70 because there wasn't a single character I
gave a damn about what happened to them (only some ugly little blob
thing, and then another at some birthday party, and an old geezer).
And the writing style was awful.
My curiosity about the movies is very deeply in the negative, or if
it were temperature, very deeply in the negative in C, and somewhere
around absolute zero in K (I think it was). Probably below absolute
zero. :)
LotR, and Harry Potter, are the only two things I'd boycott as
audiobooks. I already know a ton more about them than I want to
know.
Winter Lord Dragon of the -==(UDIC)==-
--
(Thay) "That leaves us to wonder about this silly idea."
(Jodra, brightly) "Silly ideas are my speciality."
-- Seasons & Elements II: Controlling the Magic
Excerpts at: <http://home.htp-tel.de/fkoerper/ath/athintro.htm>
erimess
<OopsREM...@tele2CA.PSno> wrote:
You need to whisper more quietly. I heard you all the way over here.
erimess
>With a deafening roar and a whoosh of spray, swings about and addresses
>the awaiting newsgroup...
>
>> Poly could probably make me a good steak - I guess he's useful for
>> something after all.
>
>Let us know what he tastes like. ;-)
Blood.
erimess
Hall) wrote:
>Claus Dragon <clau...@hotmail.com> wrote:
>> Tina_H...@ftn.kruemel.org (Tina Hall) wrote:
>
>> *snip*
>
>>> Ground meat (50:50 again, I think, or perhaps just pork), for
>>> example, is put on bread. Seasoned of course. Very tasty.
>
>> Raw Minced Meat? *shudders*
>
>Some people have that reaction. :)
Me too.
>
>>> [*] In English, breadroll would be the wrong word because it's
>>> not a roll. I wish the English language would just steal a
>>> proper word for that (it does have the habit after all). Or make
>>> one up; breadly would be perfect (that's a literal translation,
>>> after all).
>
>> it is definitely not a roll, it is everything but.
>> And, yes, it is high time that English gets a few new words for
>> bakery goods.
>
>So what's your suggestion for an English word for Broetchen? (To
>make a start. And once we've agreed on one we can take the rest of
>the English speaking word hostage and threaten to fry/freeze them if
>they don't agree and use it, too. Some big impressive Dragons should
>get the task done in no time!)
We have plenty of words for bakery goods. If we don't have a word for
it, perhaps it's cause we don't even have that particular thing.
OK, I just looked up Broetchen. And they are too rolls. They are
what we would call a roll. One site called them a muffin, but they
aren't. The look and are described as rolls. They're not soft rolls.
They're like a crusty roll. So the English word is now crusty roll.
Since you like combining words, we can call it crustyroll if you like.
They almost look like a mini Italian loaf.
>
>>> This is Germany, I wouldn't be surprised if there's a norm for
>>> the length and width of shoe-laces. And rigorous controls that
>>> it's kept. :)
>
>> There probably is a EU Din normation process going on right now.
>
>Heh. That, too.
>
>(Am I glad that cucumbers may be bent now, again. Some things are
>really going a bit far.)
Your cucumbers weren't allowed to be bent?
I looked that one up too. It's just a cured, smoked loin of pork. So
why can't I just call it a smoked loin of pork?
Tina Hall
> Tina...@ftn.kruemel.org (Tina Hall) wrote:
>> Claus Dragon <clau...@hotmail.com> wrote:
>>> Tina_H...@ftn.kruemel.org (Tina Hall) wrote:
>>>> [*] In English, breadroll would be the wrong word because it's
>>>> not a roll. I wish the English language would just steal a
>>>> proper word for that (it does have the habit after all). Or
>>>> make one up; breadly would be perfect (that's a literal
>>>> translation, after all).
>>
>>> it is definitely not a roll, it is everything but.
>>> And, yes, it is high time that English gets a few new words for
>>> bakery goods.
>>
>> So what's your suggestion for an English word for Broetchen? (To
>> make a start. And once we've agreed on one we can take the rest
>> of the English speaking word hostage and threaten to fry/freeze
>> them if they don't agree and use it, too. Some big impressive
>> Dragons should get the task done in no time!)
> We have plenty of words for bakery goods. If we don't have a
> word for it, perhaps it's cause we don't even have that
> particular thing.
Then maybe you miss something. Or maybe not. (I'm not normally a fan
of Broetchen, just lately I've got a thing with them. Or more
specifically, Broetchen with butter and honey.)
> OK, I just looked up Broetchen. And they are too rolls.
There's no aspect of 'roll' in them.
> They are what we would call a roll. One site called them a
> muffin, but they aren't. The look and are described as rolls.
> They're not soft rolls. They're like a crusty roll. So the
> English word is now crusty roll. Since you like combining words,
> we can call it crustyroll if you like. They almost look like a
> mini Italian loaf.
Except there's no aspect of 'roll' in them. :)
>> (Am I glad that cucumbers may be bent now, again. Some things
>> are really going a bit far.)
> Your cucumbers weren't allowed to be bent?
Thanks to the EU, they had to be straight. (That silly rule drops in
July last I heard, or did in June, if I misheard.)
That's talking about the large salad cucumbers, not the small ones
that tend to get pickled.
>>> Some of the brands are a bit better, but cooked ham cannot
>>> really taste of something else.
>>
>> Would you recommend any brand?
>>
>> (I do remember cooked ham tasting of something else as well, not
>> just salt... Somewhat in the direction of Kasseler - another
>> thing that needs an English word - which is salty, too, but also
>> meat.)
> I looked that one up too. It's just a cured, smoked loin of
> pork. So why can't I just call it a smoked loin of pork?
Are you sure it's loin? I'm sure I've heard the term Kasseler
Nacken, and Nacken is neck. A bit far from the loin. :)
(Unless you've got a very weird pig.)
As I understand it, the meat comes from somewhere close to the
spine, which, with bone, and not smoked, would make a Kotelett, or
without bone (and not smoked), a Schnitzel.
And just 'smoked pork' could be mistaken for bacon.
Winter Lord Dragon of the -==(UDIC)==-
--
"Hah! A joke!"
"Must be the influence of the bad company I can't get rid of."
-- Karja & Sil, Magic Earth 7/6
Excerpts at: <http://home.htp-tel.de/fkoerper/ath/athintro.htm>
Polychromic
wrote:
>> OK, I just looked up Broetchen. And they are too rolls.
>
>There's no aspect of 'roll' in them.
We call any bit of bread smaller than a full loaf a roll. It doesn't have
to be rolled up or anything like that.
>> They are what we would call a roll. One site called them a
>> muffin, but they aren't. The look and are described as rolls.
>> They're not soft rolls. They're like a crusty roll. So the
>> English word is now crusty roll. Since you like combining words,
>> we can call it crustyroll if you like. They almost look like a
>> mini Italian loaf.
>
>Except there's no aspect of 'roll' in them. :)
Erimess is right though, we definitely call them rolls. It's just a
general term now, like we sometimes call any soda a coke or any facial
tissue a kleenex. It's like how you can call different kinds bread brot.
>Thanks to the EU, they had to be straight. (That silly rule drops in
>July last I heard, or did in June, if I misheard.)
Dang EU. Screwing up the natural order of things again.
>> I looked that one up too. It's just a cured, smoked loin of
>> pork. So why can't I just call it a smoked loin of pork?
>
>Are you sure it's loin? I'm sure I've heard the term Kasseler
>Nacken, and Nacken is neck. A bit far from the loin. :)
>
>(Unless you've got a very weird pig.)
>
>As I understand it, the meat comes from somewhere close to the
>spine, which, with bone, and not smoked, would make a Kotelett, or
>without bone (and not smoked), a Schnitzel.
>
>And just 'smoked pork' could be mistaken for bacon.
Over here, bacon refers to long thin strips of fatty ham fried until it's
crispy or almost crispy.
Tina Hall
>>> OK, I just looked up Broetchen. And they are too rolls.
>>
>> There's no aspect of 'roll' in them.
> We call any bit of bread smaller than a full loaf a roll. It
> doesn't have to be rolled up or anything like that.
I'll happily ignore what you do and insist that there be no 'roll'
in the English word for 'Broetchen'.
>>> They are what we would call a roll. One site called them a
>>> muffin, but they aren't. The look and are described as rolls.
>>> They're not soft rolls. They're like a crusty roll. So the
>>> English word is now crusty roll. Since you like combining
>>> words, we can call it crustyroll if you like. They almost look
>>> like a mini Italian loaf.
>>
>> Except there's no aspect of 'roll' in them. :)
> Erimess is right though, we definitely call them rolls. It's
> just a general term now, like we sometimes call any soda a coke
> or any facial tissue a kleenex. It's like how you can call
> different kinds bread brot.
Except we've got Weissbrot, Graubrot, Schwarzbrot, Roggenmischbrot,
Krustenbrot, Toastbrot, Fladenbrot,...
Just 'bread' would be Graubrot, or depending on the habits of the
people saying it, Weissbrot. (The Weissbrot thing is relatively new,
though. Back when I was a kid, just Brot meant Graubrot, at least
around here.)
And even though some people call paper handkerchiefs 'Tempo' here,
they each still have their actual name. (And I wouldn't call it
Tempo, nor Kleenex, I'd call them by the German word for
handkerchief.)
The general thing with Broetchen kicks in when you consider the
variants existing _there_. Abendbroetchen, Schnittbroetchen,
Mohnbroetchen, Sesambroetchen, Roggenbroetchen, and whatnot. (I like
the ones that've got a # sign slit into the top, rather than just
one slit. Schnittbroetchen if I understood the lady right, but I
tend to just say: "Two of those, please." <pointing>.)
>> Thanks to the EU, they had to be straight. (That silly rule
>> drops in July last I heard, or did in June, if I misheard.)
> Dang EU. Screwing up the natural order of things again.
<sigh>
I think they knew why few countries even asked their people whether
they want the EU. I don't want it. It doesn't work. (History shows
large empires all fall sooner or later, and people are Too Damn
Different to be all thrown into one pot.) But that's a boring
subject, so I'll stop here. :)
>> And just 'smoked pork' could be mistaken for bacon.
> Over here, bacon refers to long thin strips of fatty ham fried
> until it's crispy or almost crispy.
Bacon can be that, too, here. Don't know about it being ham, but
it's striped red and white, and long. Usually sold in thumb-wide
'slices'. It's good to chop up and throw into a stew for added
variance.
There's also a chunk of bacon, though, which is (if good), mostly
just the red stuff, with a slim fat line on the bottom side. Which
you can buy thin sliced, but also in a chunk. And that's put on
bread, not fried.
I've seen the type you mean in the store today, so I guess it did
swap over the pond. It's just not what I'd think of if you say
bacon, unless you are talking about breakfast (where the mention of
bacon would produce an image of what you say).
Winter Lord Dragon of the -==(UDIC)==-
--
[kids] "They're all yours?" Tharoan asked Gorash.
"All mine." Kevra said, grinning. "Sanar kindly helps out with the mad horde.
That old Lord just turns up now and again for no particular reason."
Ibn al-Hazardous Dragon
> Polychromic skrev:
> > Hey, I was watching Arn & Arn 2 recently and it made me wonder if the
> > tradition of taking your dad's name as your last name might still be
> > practiced in your neck of the woods. I'm guessing not, but heck I can
> > just ask you.
>
> Not in Norway (and Sweden and Denmark). But in Iceland the old naming
> system is still used.
Well, in Sweden it's a matter of choice. The old system stopped
something like 65 years ago here, so my father in law had to actively
change his name to Joelsson (when he was born he got the surname
Svensson, like his father) - but his elder siblings were all named
Joelsson after Joel, their father, automatically (the girls too, go
figure).
> > And as for being mostly harmless, it's the not-so-harmless part you have
> > to be wary of.
>
> I knew there was something I had overlooked. *hides*
Whose hide is that?
'Bon!
/Ibn