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  #331 (permalink)  
Old 18-August-2008, 01:30 PM
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last night my dad came into town to show me his new car. Then he took my brother and I out to dinner. Shrimp enchiladas with black beans.
I hope for your office mates it is not too crowded there.
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Old 18-August-2008, 01:32 PM
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last night my dad came into town to show me his new car. Then he took my brother and I out to dinner. Shrimp enchiladas with black beans.
sorry, but this a reistance is futile moment, fire in the hole.
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Old 19-August-2008, 09:22 AM
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According to local foodie wisdom, there's a deviled egg fad currently running the course in Atlanta. I don't know about that, but a couple of my foodie-friends have created their own versions, so I gave it a try.



The filling is a mix of the yolks, wasabi mayo, dijon mustard and capers. A small piece of heirloom tomato is pressed on top and fresh ground nutmeg sprinkled about. That was my first go, but it didn't taste good. So, I added a few dollops of sriracha hot sauce. Much better.
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Old 19-August-2008, 09:27 AM
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Sriracha hot sauce on top of Wusabe mixed with dijon.

You're psychotic.

Would you like a dash of Uranium235 to go with your Egg of Doom?
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Old 19-August-2008, 10:09 AM
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Well, now, having spent some years in Texas, I know how you fellers have trouble handling your spicy food. It upsets your tummies. But really, wasabi mayo, dijon and sriracha is kinda wimpy, heat-wise.

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Old 19-August-2008, 10:13 AM
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Well, now, having spent some years in Texas, I know how you fellers have trouble handling your spicy food. It upsets your tummies. But really, wasabi mayo, dijon and sriracha is kinda wimpy, heat-wise.

I was having fun with it
I LOVE wusabe!
And I give Subway a cost loss on Dijon mustard.

I admit though, for Texas boasting so much about BarBQ- they sure do it bland compared to the tasty critters I have devoured elsewhere.
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Old 19-August-2008, 11:23 AM
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I was having fun with it
I LOVE wusabe!
And I give Subway a cost loss on Dijon mustard.

I admit though, for Texas boasting so much about BarBQ- they sure do it bland compared to the tasty critters I have devoured elsewhere.
I know you were, 'fly.

I actually like Texas brisket. One of the better places I've had it is walking distance from my house - Fox Bros. Bar-B-Q.

http://www.foxbrosbbq.com/index.html
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Old 19-August-2008, 04:38 PM
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A cereal bar and a huge whopping mug of hot tea. Got the sniffles.
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Old 19-August-2008, 07:35 PM
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Would you like a dash of Uranium235 to go with your Egg of Doom?
He should use plutonium. It's far more toxic.

I just had spaghetti bolognesa. About the hottest thing in that dish were the noodles, fresh from being boiled.
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Old 19-August-2008, 09:50 PM
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He should use plutonium. It's far more toxic.
Well, I do work in nuclear power. I'm sure I have a gram or two lying around here somewhere. Let me turn out the lights.


Ah, yes. There it is.
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Old 19-August-2008, 09:54 PM
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Well, I do work in nuclear power. I'm sure I have a gram or two lying around here somewhere. Let me turn out the lights.


Ah, yes. There it is.
No, that's your finger that's glowing.

Look at least 5 feet away from your close proximity...
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Old 19-August-2008, 10:02 PM
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Chalupas and corn chips...

Quote:
A chalupa is a kind of tostada platter in Mexican cuisine. It is typically filled with shredded chicken or pork meat, chopped onion, and a piece of chipotle pepper or red or green salsa.
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Old 19-August-2008, 11:05 PM
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Well, I do work in nuclear power. I'm sure I have a gram or two lying around here somewhere. Let me turn out the lights.

Ah, yes. There it is.
"On?"

I'd have thought you'd turn out the lights and walked around in the dark with a bottle of some kind of goo that flouresces under radiation.

It's cool you work in nuclear power. I used to work in nuclear power. The only difference is that if the time ever came for me to throw my switch, things would start disappearing off the face of our planet.
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Old 20-August-2008, 12:22 AM
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Well, now, having spent some years in Texas, I know how you fellers have trouble handling your spicy food. It upsets your tummies. But really, wasabi mayo, dijon and sriracha is kinda wimpy, heat-wise.

Well, I live in Maine, and my home-made habanero relish will peel your paint. My garden-grown habs are WAY hotter than the chilis in the supermarkets, and very few people could stand even 1/2 tsp of it on a hot dog or hamburger.

Habanero relish is easy.

Get a couple of dozen habanero peppers and a whole bulb of garlic. Remove the stems from the peppers, leaving the seeds, placentas, etc intact (that's where the heat is!), separate and peel the cloves of garlic and chop the peppers and garlic thoroughly in a food processor. Cook the chopped stuff in about a cup of cider vinegar, until it's the consistency you want, and add about a tsp each of salt and sugar, and a couple of tbs of molasses and simmer until dissolved. Spoon into sterilized jelly jars, top with sterilized lids and rings and process the sealed jars in boiling water for 20 minutes. You might get up to 4 little 1/2 cup jars of relish, depending on the size of the habaneros.

If you can't stand the heat, you can make this relish with jalapenos (WAY mild for me) or some other chilies. My wife prefers the "clean-up" relish that I made last year before a forecast frost - mostly jalapeno chilies, lots of super-chilies, and all the habaneros I could glean from the plants as I pulled them.
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  #345 (permalink)  
Old 20-August-2008, 05:40 AM
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In the tissue industry, we utilize a 200 ton steam filled cast iron drum in the final drying stage. The paper is creped off of it by a steel blade. When a new drum is put in service, it must be cured. The process involves lard oil and sandpaper of finer and finer grades and takes several days. There is considerable mysticism around the practice. If the drum is "scratched" during a process upset, the whole process must be repeated. It is called "a polish" and cannot be rushed. We used to hang rubber chickens off the catwalk to insure a successful startup.
This is probably of no relevance to anything of any interest to anyone here but I wanted to get it on the record. What we discovered was that when a process upset occurred, and the paper got too wet, it stripped the glue off the final drying cylinder. This allowed the stainless steel creping blade to contact the cast iron drum. Thus the blade melted and deposited itself on the drum. Given that SS is harder than cast iron, it thus dulled subsequent creper blades. When we polished a drum, we were removing the deposited stainless steel, BUT if we did not clean the drum properly, then carborundum grit would be left on the surface and dull subsequent crepers. Thus the mysticism. It took us from 1967 until about 1990 to figure this out.

BTW - What is this "Senior Member" BS? I'm a flakin' newby around here. How do you get this thing changed?
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  #346 (permalink)  
Old 20-August-2008, 02:51 PM
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I was feeling kind of under the weather yesterday, but soup is always nice. And easy. And healthy.

Recipe here.

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  #347 (permalink)  
Old 20-August-2008, 04:26 PM
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I was feeling kind of under the weather yesterday, but soup is always nice. And easy. And healthy.

Recipe here.
I see that recipe calls for shopped green onions. I guess you're not allowed to grow your own, then?

Also, what is a packet of cooking cream, in USAan units? We have heavy cream, whipping cream, or half-and-half, but I don't know what cooking cream is. Nor do we get cream in packets.

(I imagine any old cream would do, though. Now I'm hungry for Cream of Asparagus Soup.)
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  #348 (permalink)  
Old 20-August-2008, 09:02 PM
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Cooking cream is probably similar to half and half. It's cream that can stand being boiled, and has about 11-15% fat.
A packet is uh... 125ml? Ask google how much that is in ounces :P
I used 10 asparagus stalks last night, more or less depending on how much you like the taste.

*sneaks off to correct the typos*

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  #349 (permalink)  
Old 20-August-2008, 09:17 PM
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I see that recipe calls for shopped green onions. I guess you're not allowed to grow your own, then?
She was saying to shop for them, as in compaire value and quality... as opposed to just going all willy-nilly and buying the first green onions you happen upon.



...okay, I admit it...I only posted this so I could use the phrase "Willy-nilly". What can I say, it's one of my favorite phrases.
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  #350 (permalink)  
Old 20-August-2008, 09:21 PM
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...okay, I admit it...I only posted this so I could use the phrase "Willy-nilly". What can I say, it's one of my favorite phrases.
And do you know the origin of that phrase? It's pretty interesting.
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  #351 (permalink)  
Old 20-August-2008, 09:42 PM
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No, I don't. But on a side-bar, every time I say it I wave my arms around all crazilly (aka willy-nilly'ly).
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Old 20-August-2008, 09:54 PM
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And do you know the origin of that phrase? It's pretty interesting.
You're going to tell us whether we want or not, aren't you?
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Old 21-August-2008, 01:52 AM
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tonight for the first time in 2 weeks I made a meal for myself. Grilled some corn and then steak (timing is everything) then made what my friend calls "green bean surprise" basically it's canned green beans and diced spiced tomatoes. I prefer chipotle.

here's my after dinner face
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Old 21-August-2008, 02:36 AM
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Grilled pork chops, brussel sprouts, and cole slaw.
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Old 21-August-2008, 04:06 AM
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I likes me some cole slaw
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Old 21-August-2008, 02:07 PM
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I like "hot dinner", hot means cooked and served immediately, the steams will come up from the food, I do not prefer the cold dinner.

today:
2cup rice taken and droped in a seperate pot of the pressure cooker, added with few vegitables and edible oil into it, and then was kept for some minutes uptill the rice not gets fully cooked, second item: ground nuts, cashew, almonds, pista,all things crushed in the mixure's pot for some 7minutes, later added with the rice.
third item: half pot curd was taken(the curd was not that soar), some spiced added in the curd along with a little salt and the chilly powder as per taste, and 2 teaspoon masala into it and was surved with the "rice". Infact the curd item means the "chut-ni".

I took 2 dishes in my dinner. and really it was tasty, there was no need to take the water glass between the intervals, because the recipe was made with the mild chilly powder used into it.

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Old 21-August-2008, 02:16 PM
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I took 2 dishes in my dinner.
Sunil
You might say "I had seconds" It means the same thing but is more commonly used in English.

Your dinner sounds good.
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Old 21-August-2008, 02:33 PM
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You might say "I had seconds" It means the same thing but is more commonly used in English.

Your dinner sounds good.
thanks for the comment "dinner sounds good". I think the western dinner has some special qualities and the dinner making tasks are performed well and with a fine decoration, you know if the recipes are well decorated then people really find it amazing and they eat more, and is really good for the profession "dinner makers", because more and more people eat more they will get, ofcourse the satisfaction never ends on the dining table, because our mind do not allow the tastes to stop, the tastes are rising day by day.
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Old 21-August-2008, 04:07 PM
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Sean F., please, for your own peace of mind, skip over this post!

"Willy-nilly" originated as "will he, nil he" -- or in more contemporary language, "whether or not he intended it".

So if you run down a hill willy-nilly, you're going down whether you want to or not, and most likely somewhat out of control. It's the "out of one's full control" connotation that survives in current usage.
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Old 21-August-2008, 04:08 PM
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I thought it came from nolens volens.

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