On 7 aug, 18:23, mimus
hotmail.com> wrote:> On Tue, 07 Aug 2007 09:02:54 -0700, LaBlueGirl wrote:
>> On 7 aug, 17:12, mimus
hotmail.com> wrote:>
>>> On Tue, 07 Aug 2007 07:55:26 -0700, LaBlueGirl wrote:
>
>>>> On 7 aug, 16:46, LaBlueGirl
gmail.com> wrote:>
>>>>> On 7 aug, 16:33, Aratzio
sneakemail.com> wrote:>
>>>>>> On Tue, 07 Aug 2007 06:43:38 -0700, in alt.usenet.kooks, LaBlueGirl
>>>>>>
gmail.com> bloviated:>
>>>>>>>On 7 aug, 01:39, Aratzio
sneakemail.com> wrote:>
>>>>>>>> On Mon, 06 Aug 2007 15:05:25 -0700, in the land of
>>>>>>>> alt.alien.vampire.flonk.flonk.flonk, LaBlueGirl
gmail.com>
>>>>>>>> got double secret probation for writing:>
>>>>>>>>>On 6 aug, 23:55, Holly
yahoo.com> wrote:>
>>>>>>>>>> On Aug 6, 5:37 pm, Aratzio
sneakemail.com> wrote:>
>>>>>>>>>>> On Mon, 06 Aug 2007 14:16:21 -0700, in
>>>>>>>>>>> alt.alien.vampire.flonk.flonk.flonk, LaBlueGirl
gmail.com>
>>>>>>>>>>> bloviated:>
>>>>>>>>>>>>On 6 aug, 22:38, Angel*
hotmail.com> wrote:>
>>>>>>>>>>>>> We all know that a net kook might be someone..
>
>>>>>>>>>>>>> .....who posts uniquely strange, preferably incomprehensible articles,
>>>>>>>>>>>>> or who manifests a
>>>>>>>>>>>>> persistent, extreme, and somewhat bizarre obsession. And a
>>>>>>>>>>>>> net.cretin, a clueless newbie, troll, or
>>>>>>>>>>>>> garden-variety asshole could be taken for beeing a kook.
>
>>>>>>>>>>>>> Were is the net.cretin and a garden-varity asshole?
>>>>>>>>>>>>> ...and HOW DO THEY ACT?
>
>>>>>>>>>>>>> *´`..(*..¸(`..¸ ¸..´)¸..*)..´`.»
>>>>>>>>>>>>> «.´¨*..¸* Angel *.¸¸..*¨`.»
>>>>>>>>>>>>> «.´¨*..¸* * * * * * * *.¸¸..*¨`.»
>>>>>>>>>>>>> .´`..(¸..´(¸..* *..¸)`..¸)..´`.»
>
>
>>>>>>>>>>>>But I still like tacos. And that's not spelled "TAKOS" or "TAKOES" or
>>>>>>>>>>>>any other way you clueless n00bs would spell it.
>
>>>>>>>>>>> I had them on Friday. I used my home made DeArbol salsa on them. Made
>>>>>>>>>>> from De Arbol chilis and tomatoes I grew myself.
>
>>>>>>>>>>> Neener.
>
>>>>>>>>>>>>If we are going to talk about tacos we must agree that my definition
>>>>>>>>>>>>of the term is correct. Any other definition or spelling is a
>>>>>>>>>>>>derivative of the ancient Sanksrit word 't§cù`. It has been widely
>>>>>>>>>>>>noted this original terminolgy has not applied for 700 years as we
>>>>>>>>>>>>utilize a generalized Latin or Germanic derivative.
>
>>>>>>>>>>> I also drank Negra Modelo with my Tacos.
>
>>>>>>>>>> leech milka?
>
>>>>>>>>>Modelo reminds me of "Modesto" roo much so I thik I'm pre-supposed not
>>>>>>>>>to like it.
>
>>>>>>>> Could remind you of Vallejo or Lodi.
>
>>>>>>>Valley girls and Loki.
>
>>>>>>>>>Then again, I never went outside of N.O. either.
>>>>>>>>>(Think Abita Special Brews)
>>>>>>>>>I drink Corona with a slice of lime and a salted rim *out the bottle,
>>>>>>>>>chilled* tyvm with my tacos.
>
>>>>>>>> ICK ICK ICK ICK ICK ICK ICK
>>>>>>>> Me no likey no corona.
>
>>>>>>>It's pretty expensive, here.
>
>>>>>>>>>Cuervo works well also.
>
>>>>>>>> Best Tequila (taste without breaking the bank) I think is Sauza
>>>>>>>> Commemorativo. Smooth and tasty. I've tatsted better but they were all
>>>>>>>> much more expensive.
>
>>>>>>>All's I know of Sauza is the blue stuff...
>>>>>>>I'm more of a drink it first and ask questions later kinda girl.
>>>>>>>Do you like Three Wise Men?
>
>>>>>> Can't say I have ever tatsted it. Jose, Jack/Jim & Johnny. Sounds
>>>>>> disgusting.
>
>>>>> You hold your breath and go for it.
>>>>> I've had cough medicine that tasted worse.
>
>>>>> Absinthe sans the crazy chems is back on the market here.
>>>>> It was a very elaborate set-up. The way it would drip through the
>>>>> spoon and through the sugar cube.
>>>>> Even though it was without whatever is supposed to fark your brain up,
>>>>> after one (large) glass of it, I was tracing slightly.
>
>>>>>>>>>Or if you're playing it straight, tamarind juice.
>
>>>>>>>> Limon y lemonada
>
>>>>>>>Citron vert, ca c'est bon.
>
>>>>>> There is a thing called Citronage that I use for making Margaritas.
>>>>>> Much better than Tuaca.
>
>>>>> Are you a foodie, by any chance?
>
>>>>>>>>>I will need to make homemade sour cream, that much is patently
>>>>>>>>>evident.
>
>>>>>>>> Okay, now that I have only done by accident.
>
>>>>>>>My grandmother used to make me eat her homemade cottage cheese...
>
>>>>>> Err,,,,,,,,,,,gurk.
>
>>>>> And she wouldn't let me put sugar on it, either.
>>>>> *and* for over 10 years she would make us breakfast every morning.
>>>>> Scrambled eggs in the microwave, floating in a puddle of margarine.
>>>>> It took me about 10 more years to be able to eat scrambled eggs
>>>>> again...
>
>>>>>>>>>Pickled pork is on the can-not-find list.
>
>>>>>>>> I should hope so.
>
>>>>>>>It's actually delicious if cooked properly.
>
>>>>>> Okay, cooked & pickled or pickled & cooked? Is it like Braed & Butter
>>>>>> pickles?
>
>>>>> It's pickled first. Like... well a pickle I suppose.
>>>>> *Then* you cook it.
>>>>> If pickled properly, it is very salty and adds much flavor to your
>>>>> dish.
>>>>> tbh, I've never tasted it raw. Just in food. It releases it's flavor
>>>>> into whatever you're cooking. Surprisingly enough, it is not a vinegar
>>>>> taste. Nor sweet. Just... like salted meat.
>
>>>>>>>>>For the life of me, to make a good red beans and rice, this object is
>>>>>>>>>missing. My first and only attempt with it was miserable.
>>>>>>>>>But with a good rb&r, you'd drink beer. I'd suggest a Jupiler.
>
>>>>>>>> You need a care package from home.
>
>>>>>>>Belgium lost it. I've tried already.
>
>>>>>> US Homeland Security. Probably had Cajun spices of DOOOOOOM.
>
>>>>> The hair gel also exploded on everything inside.
>
>>> Hair terrorism!
>
>>>> I feel like sharing.
>
>>>> I just ashed in my beer (Jupiler). Good thing it was almost finished.
>
>>>> Tomorrow we go to Doc Flonk's to start remodeling his house for me and
>>>> my kiddo to move in.
>>>> I'm bringing Duvel, Jupiler, making fried chikkun and sweet potatoes.
>>>> Coleslaw is entirely too much work.
>
>>> Is not.
>
>> Is too, when you consider the size of my kitchen...
>> My entire working area is about a foot by a foot.
>
> Well, that needs fixed. Isn't there a kitchen table in there?
Yes, but it is too low to be of any use. Cutting is incredibly
difficult.
If I stand and use it I have to bend over too much. The table is also
unsteady.
If I sit I don't have enough leverage to cut.
Still, with Fb here it was always a pleasure to cook. Since this isn't
the case anymore I don't give a flying fark about coleslaw.
>
>
>
>> I'd make it at Flonk's house but it won't be cold enough in time.
>> I'd buy the cabbage pre-shredded and bagged but they don't sell that
>> stuff here. (We're not in Wal-Mart, anymore).
>
>>> I make it all the time.
>
>>> With a big cutting board and my beloved carving knife. (Fingernails
>>> julienne optional.)
>
>>> Start with capers mayonnaise (soy in my case), a tablespoon of sugar, a
>>> tablespoon of honey, and salt and crushed cayennes to taste.
>
>>> Yum.
>
>> Hmm... I use mayo, honey and rice vinegar. Salt to taste.
>> Carrots, white and purple cabbage and those dill seedy-things.
>
> To each their own coleslaw, I guess.
I'll give yours a try one day and letcha know how it went.
I ain't neva tried a Southern-Northerner's recipe before.
>
> --
> tinmimu...@
hotmail.com
>
> smeeter 11 or maybe 12
>
> mp 10
>
> mhm 29x13
>
> Let there be another leaf.
>
> < _Small Gods_
