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Cat Forum / Cat Anecdotes / November 2007New Sandwich Tax!
Smokey used to charge "Sandwich Tax" (a bite of DP's sandwich.) He was horrified and disappointed when DP went vegetarian just over a year ago. Tofu meat DOES NOT COUNT--Smokey knows the difference! But NOW, Sandwich Tax has been reinistated as DP has begun eating a lot of cheez whiz sandwiches and....Smokey is INTO the Whiz. Big time. Smokey MUST sample the Cheez Whiz! --Fil > Smokey used to charge "Sandwich Tax" (a bite of DP's sandwich.) > > He was horrified and disappointed when DP went vegetarian just over a > year ago. Tofu meat DOES NOT COUNT--Smokey knows the difference! Tofu isn't meat, sweetie, and the cat knows that better than anyone! > But NOW, Sandwich Tax has been reinistated as DP has begun eating a > lot of cheez whiz sandwiches and....Smokey is INTO the Whiz. Big > time. Cheese Whiz?! Is this actually an accepted vegetarian thing??? Heck, I don't even accept it and I'm not a vegetarian! > Smokey MUST sample the Cheez Whiz! (laughing) Smokey does what Smokey has to to get away from tofu. Jill > Smokey used to charge "Sandwich Tax" (a bite of DP's sandwich.) > [quoted text clipped - 8 lines] > > --Fil In my humble opinion, once you stoop to Cheez Whiz sandwiches, you are pretty close to giving up being a vegetarian. Bet Smokey would love some turkey. Jo > In my humble opinion, once you stoop to Cheez Whiz sandwiches, you > are pretty close to giving up being a vegetarian. LOL, I'm not so sure I agree with that. He has gone from eating vegetables, non-meat protein sources, and possibly dairy, to eating a substance that has not been proven to be actual food. I'd say that's heading *away* from meat-eating. :) Joyce LOL! Dylan's rule is not to eat things that you have to kill an animal to get. No meat, no gelatin, no leather to wear. Cheese is iffy because some kinds use rennet from animal sources (Veal calves usually) and others use non-animal bacteria. He figures it out as best he can, but overall cheese is still on the menu. Milk and egg products are still fair game. (He considers an egg to be "not an animal"). Smokey would be ALL ABOUT The turkey....but Smokey's favourite is ham. We're very impressed by these new teriyaki veggieburgers that fooled Smokey this evening. --Fil > > In my humble opinion, once you stoop to Cheez Whiz sandwiches, you > > are pretty close to giving up being a vegetarian. [quoted text clipped - 5 lines] > > Joyce > > In my humble opinion, once you stoop to Cheez Whiz sandwiches, you > > are pretty close to giving up being a vegetarian. [quoted text clipped - 3 lines] > substance that has not been proven to be actual food. I'd say that's > heading *away* from meat-eating. :) Agreed! Although I recall liking the stuff when I was a kid, I'm not sure whether more mature tastes or the deterioration of Cheez Whiz is responsible. (Spam certainly was a considerable degree more edible before preservatives and chemical additives invaded our foods!) > Joyce >> Smokey used to charge "Sandwich Tax" (a bite of DP's sandwich.) >> [quoted text clipped - 15 lines] > > Jo I finally retrieved the Cheeze Whiz memory that was lurking in the dark reaches of my mind. This was back in the early 1950's mind you. My parents had been out of town to visit relatives and Mom came home all excited about the new thing she had learned. While they were away they were served hors d'oeuvres for the first time. They was a great deal of joking and laughing about the proper way to pronounce this new fashion in food. Many times after that we had the type of hors d'oeuvre mom had learned to make as an appetizer before dinner. It consisted of a saltine cracker, toped with Cheeze Whiz topped with a slice of "bread and butter" pickle. We thought we were being so modern at the time. Jo >> [quoted text muted] > I finally retrieved the Cheeze Whiz memory that was lurking in the dark [quoted text clipped - 16 lines] > > Jo We used to call them "horses doves" and we thought CheezeWhiz was great. > I finally retrieved the Cheeze Whiz memory that was lurking in the dark > reaches of my mind. > This was back in the early 1950's mind you. > My parents had been out of town to visit relatives and Mom came home all > excited about the new thing she had learned. > While they were away they were served hors d'oeuvres for the first time. > They was a great deal of joking and laughing about the proper way to > pronounce this new fashion in food. > Many times after that we had the type of hors d'oeuvre mom had learned to > make as an appetizer before dinner. It consisted of a saltine cracker, > toped with Cheeze Whiz topped with a slice of "bread and butter" pickle. > We thought we were being so modern at the time. That's funny. I've been to parties where the theme is "tacky 50's party food". You know, a tiny chunk of hot dog, a cube of cheese, and a green olive skewered on a toothpick. Or Rice Krispies squares. Little petit fours (fors?) involving extremely processed meats, etc. I wasn't born until '54, so I was too young to experience this stuff the first time, but it's always fun as a retro theme. Joyce Or Rice Krispies squares. I am eating one of those even as I am reading this Lesley Slave of the Fabulous Furballs > > Or Rice Krispies squares. > I am eating one of those even as I am reading this Home made? :) Joyce > > > > Or Rice Krispies squares. > > > I am eating one of those even as I am reading this > >Home made? :) Nope the one's with chocolate and caramel- I needed something to cheer me up after this morning. Got up, staggered to kitchen to make that all important first cup of coffee without which I do not qualify as sentient and Dave does not qualify as Human...only to find our kettle with no warning at all has packed up! Lesley Slave of the Fabulous Furballs > bastXXXe...@sonic.net wrote: > [quoted text clipped - 16 lines] > -- > Message posted via CatKB.comhttp://www.catkb.com/Uwe/Forums.aspx/cat-anecdotes/200711/1 I buy them premade too. I prefer the plain ones. Suz&Spicey On Rice Krispie squares. Haven't made them for years. Have never heard someone say "I prefer the home made ones." In "Grandma Cheating" I have put several in a square Tupperware pan and into microwave a few seconds so they melt just enough so a grandchild can be the one to cut them. We have drizzled Chocolate or strawberry over them before cutting. On Nov 22, 4:55?am, "Lesley via CatKB.com" <u27720@uwe> wrote: > bastXXXe...@sonic.net wrote: > [quoted text clipped - 20 lines] > Message posted via > CatKB.comhttp://www.catkb.com/Uwe/Forums.aspx/cat-anecdotes/200711/1 I buy them premade too. I prefer the plain ones. Suz&Spicey put a layer of peanut butter, then jelly then chocolate, melt and cut, Lee > On Rice Krispie squares. Haven't made them for years. Have never heard > someone say "I prefer the home made ones." In "Grandma Cheating" I have put [quoted text clipped - 29 lines] > I buy them premade too. I prefer the plain ones. > Suz&Spicey Right from their own mouth http://www.ricekrispies.ca/cgi-bin/rk_ca_2007/recipe.pl?id=14 > On Rice Krispie squares. Haven't made them for years. Have never heard > someone say "I prefer the home made ones." In "Grandma Cheating" I have [quoted text clipped - 29 lines] > I buy them premade too. I prefer the plain ones. > Suz&Spicey > > I finally retrieved the Cheeze Whiz memory that was lurking in the > dark > reaches of my mind. [quoted text clipped - 23 lines] > > Joyce Funny thing is the grocery store had bags of marshmallows and boxes of Rice Krispy's cereal at the front of the store when I went there yesterday. Rice Krispy treats are apparently still the be-all end-all of treats for the holidays. Oh, and now you can make Cheerios-treats via the same method. Supposed to be healthier. ROFL Jill On Thu, 22 Nov 2007 06:32:56 +0000, bastXXXette wrote: > > I finally retrieved the Cheeze Whiz memory that was lurking in the dark > > reaches of my mind. [quoted text clipped - 22 lines] > > Joyce When I was a kid, I used to be fond of Cheez Whiz. Then, when I was 10, my family took a car trip across the USA that lasted about a month. We drove probably 5000 miles or so. In order to save money, we mostly bought sandwich ingredients at grocery stores, rather than eating at restaurants. We ate so many Cheez Whiz sandwiches that none of us would eat the stuff for years afterwards.  SignatureJohn F. Eldredge -- john@jfeldredge.com PGP key available from http://pgp.mit.edu "Reserve your right to think, for even to think wrongly is better than not to think at all." -- Hypatia of Alexandria > >> Smokey used to charge "Sandwich Tax" (a bite of DP's sandwich.) > >> [quoted text clipped - 35 lines] > > Jo When I was a kid it was fondue. Had the copper fondue pot with the candle below for years then reluctantly threw it away, sounds kinda fun and good now. >>> "Enfilade" <decepticoncommand@hotmail.com> wrote in message news:0aee6ab0-f360-479c-af83-213b45749f47@g21g2000hsh.googlegroups.com... >>>> Smokey used to charge "Sandwich Tax" (a bite of DP's sandwich.) >>>> [quoted text clipped - 41 lines] > candle below for years > then reluctantly threw it away, sounds kinda fun and good now. I have a fondue pot! Bought it around 2002. Sterno is the key; those candles don't hold a candle to sterno. There's nothing wrong with a good cheese fondue. The key is using a good swiss melting cheese. And good hearty bread for dipping in it. I never really cared for chocolate fondue although we did that at work once. Forget the strawberries... fresh pineapple chunks in really good melted chocolate is great! And I don't even like sweet stuff! Jill > >>> "Enfilade" <decepticoncommand@hotmail.com> wrote in message > >>> [quoted text clipped - 45 lines] > I have a fondue pot! Bought it around 2002. Sterno is the key; those > candles don't hold a candle to sterno. I don't disagree about sterno's heat. With a candle it took like an hour to heat oil for shrimp and stuff, but it worked well in the end. Even too hot. Copper is a good heat conductor and all. To me Sterno smells like Kerosene and 'maybe' belongs nowhere near food, except when camping. (:> > There's nothing wrong with a good cheese fondue. The key is using a good swiss melting > cheese. And good hearty bread for dipping in it. Sounds great. I've always thought a good swiss cheese would be great for fondue. With a good bread. Toasted bread would seem nice, I by no means am a cheese expert. I know the grocery store have this stuff that melts this way, it generally separates and is oily at that. For my idea of your swiss cheese fondue, also have some Parmesan, some nice prepared tomatoes with basil, and I think I would love it even more. > I never really cared for chocolate fondue although we did that at work once. > Forget the strawberries... fresh pineapple chunks in really good melted > chocolate is great! And I don't even like sweet stuff! > > Jill I don't really care much anything sweet. For a breakfast I like a pancake or two with syrup, only if it is with sausage, toast, and eggs. Without these I generally don't like pancakes. I always have a mountain of chocolate stuff around me, kit-cats, twix, hershey, ect. When I get into eating candy or sweets, I am generally dedicated, but when I don't eat sweet stuff, I just don't eat sweet stuff. >>>>> "Enfilade" <decepticoncommand@hotmail.com> wrote in message >>>>> [quoted text clipped - 58 lines] > To me Sterno smells like Kerosene and 'maybe' belongs nowhere near > food, except when camping. (:> Apparently you haven't bought small sterno pots which are specific for this type of cooking. >> There's nothing wrong with a good cheese fondue. The key is using a >> good swiss melting cheese. And good hearty bread for dipping in it. > > Sounds great. I've always thought a good swiss cheese would be great > for fondue. With a good bread. Toasted bread would seem nice, Um... I don't know what sort of fondue you're familiar with (I've seen the meat in oil stuff, trust me, it's fine but it's not the original). Swiss cheese with a bit of kirsch *is* the original fondue. As in it was created in the Swiss Alps. At a ski lodge, no less. By a guy from Switzerland. LOL > I by no means am a cheese expert. I know the grocery store have this > stuff that melts this way, it generally separates and is oily at that. Nope. First rule: don't buy processed "cheese food". Get real cheese. Then toss the shredded cheese in flour; it acts as a binder and a thickener for the fondue. 1 clove garlic, crushed 1-1/2 c. dry white wine 1 Tbs. brandy, kirsch or lemon juice 1 lb. (4 cups) shredded swiss cheese 3 Tbs. flour dash pepper dash ground nutmeg cubes of french bread Rub garlic inside fondue pot or saucepan. Pour wine into the pot and heat on low but do not boil. Stir in brandy, kirsch or lemon juice. Meanwhile, toss the cheese with the flour until well coated. Add cheese by handfuls to the hot wine mixture in the fondue pot, stirring with a wooden spoon until cheese incorporates into the wine and is nicely melted. Add pepper and nutmeg, adjust seasonings to taste. Spear chunks of bread on long-handled fondue forks and dip into the cheese mixture. Jill I bought one of those cheapy chocolate fountains at wal mart and it made me Grandmother of the year with the grandkids and their friends. Yeah, it can get messy but the giggles and fun the kids have make it worth the mess. >> >>> "Enfilade" <decepticoncommand@hotmail.com> wrote in message >> >>> [quoted text clipped - 89 lines] > when I don't eat sweet stuff, > I just don't eat sweet stuff. > I bought one of those cheapy chocolate fountains at wal mart and it > made me Grandmother of the year with the grandkids and their friends. > Yeah, it can get messy but the giggles and fun the kids have make it > worth the mess. Since I don't have kids (hence, no grandkids) and I am not fond of sweets, this would be a waste of money for me. I did enjoy the chocolate fondue my friend Bettie made at work that one day, and the pineapple chunks were nice dipped in chocolate, but once was enough for me. Give me a good Swiss cheese fondue any day :) There is a fondue restaurant here... 'The Melting Pot'. They don't do traditional cheese fondue. Just meat/seafood cooked in oil in a fondue pot at the table. Depends on which "menu" you select but you can dine for the whopping price of $68 per couple, or $81 or $91. Um, sorry. I can do that at home for much less. I question the ambiance of cooking my own food in a pot of hot oil in a restaurant setting. Same thing with a nearby steak house where you select a steak and then cook it yourself. Why go somewhere to do this when you can do it at home?! I'll save the extra gazillion dollars for some nice wine to go with the meal, *at home* :) <llanalott@yahoo.com> wrote in message > news:b70e6040-73b6-4ccb-b305-ad6f059a470d@e10g2000prf.googlegroups.com... >> >>>>>> "Enfilade" <decepticoncommand@hotmail.com> wrote in message news:0aee6ab0-f360-479c-af83-213b45749f47@g21g2000hsh.googlegroups.com... >>>>>>> Smokey used to charge "Sandwich Tax" (a bite of DP's sandwich.) >>>>>>> [quoted text clipped - 87 lines] >> when I don't eat sweet stuff, >> I just don't eat sweet stuff. > > I bought one of those cheapy chocolate fountains at wal mart and it > > made me Grandmother of the year with the grandkids and their friends. [quoted text clipped - 16 lines] > to do this when you can do it at home?! I'll save the extra gazillion > dollars for some nice wine to go with the meal, *at home* :) I never order steak in a restaurant, except for one place in Las Vegas. I can cook as good a steak at home, although I guess I don't start with quite as good cut of beef, and it isn't any trouble. What I don't want to do at home is make something that requires ingrediants I am going to have to buy specifically for that meal. I do make some dishes that require lots of prep and work and I don't really mind but that is exactly the kind of thing that I like to pay the restaurant to make FOR me. Will in New Haven -- "Very well, then I exaggerate! There are things in this world a man does well to carry to extremes." -Cyrano in "Cyrano de Bergerac" by Edmond Rostand > <llanal...@yahoo.com> wrote in message > >news:b70e6040-73b6-4ccb-b305-ad6f059a470d@e10g2000prf.googlegroups.com... [quoted text clipped - 96 lines] > >> when I don't eat sweet stuff, > >> I just don't eat sweet stuff. The cheese is the best and the many of varieties is great. I just bought a little grill that looks like something from R2 D2 movie or a big mushroom. Got some steaks yesterday so going to try. Always had someone else to do this now, is my turn. I could possible give the term "flame cooked" a whole new meaning. >> > I bought one of those cheapy chocolate fountains at wal mart and it >> > made me Grandmother of the year with the grandkids and their friends. [quoted text clipped - 143 lines] >> >> when I don't eat sweet stuff, >> >> I just don't eat sweet stuff. > Give me a good Swiss cheese fondue any day :) I still have a cast-iron fondue pot, but haven't done a cheese fondue for years - Marion's dairy-intolerant. Someday when we have enough cheese-eaters round. I first heard about cheese fondue from my aunt who used to visit Switzerland in the 60s. Her story was not encouraging. She was eating with a bunch of aggressively hungry Swiss guys, one of whom stabbed his fork into the back of her hand when she didn't get out of the way fast enough. With those barbed tines it was a messy business removing it and she ended up spending a night in a Swiss hospital. ============== j-c ====== @ ====== purr . demon . co . uk ============== Jack Campin: 11 Third St, Newtongrange EH22 4PU, Scotland | tel 0131 660 4760 <http://www.purr.demon.co.uk/jack/> for CD-ROMs and free | fax 0870 0554 975 stuff: Scottish music, food intolerance, & Mac logic fonts | mob 07800 739 557 > I never really cared for chocolate fondue although we did that at > work once. Forget the strawberries... fresh pineapple chunks in really > good melted chocolate is great! And I don't even like sweet stuff! The thing I've never liked about chocolate fondues I've had in fondue restaurants is that they put alcohol in it - usually some liqueur. I really don't like the taste of alcohol mixed with sweets, expecially chocolate. Chocolate is already pretty rich with sugar and fat - adding a liqueur always feels like overkill. Actually, they also put wine in the cheese fondue, which isn't my favorite thing either. One of these days I should try to get myself a fondue maker and make my own. Joyce > > I never really cared for chocolate fondue although we did that at > > work once. Forget the strawberries... fresh pineapple chunks in really > > good melted chocolate is great! And I don't even like sweet stuff! What a coincidence! That was one of the desserts served at the Thanksgiving dinner at which I was a guest, today. I'd never encountered anything but the chocolate dipped strawberries before, either. The fresh pineapple is terrific, and IMO far superior! >> >> Smokey used to charge "Sandwich Tax" (a bite of DP's sandwich.) >> >> [quoted text clipped - 39 lines] > candle below for years > then reluctantly threw it away, sounds kinda fun and good now. You don't want to know what the copper was worth. Jo >>>> "Enfilade" <decepticoncommand@hotmail.com> wrote in message news:0aee6ab0-f360-479c-af83-213b45749f47@g21g2000hsh.googlegroups.com... >>>>> Smokey used to charge "Sandwich Tax" (a bite of DP's sandwich.) >>>>> [quoted text clipped - 45 lines] > > Jo No kidding! Copper pipes are being ripped out of old buildings and houses during refurbishing and sold for umpteen $$. Copper is a rarity these days. Copper clad cookware (it conducts heat really well) costs an arm and a leg. >>> When I was a kid it was fondue. Had the copper fondue pot with the >>> candle below for years then reluctantly threw it away, sounds kinda [quoted text clipped - 4 lines] > rarity these days. Copper clad cookware (it conducts heat really > well) costs an arm and a leg. Cast iron works better. You don't want hot spots developing where the cheese will burn, so a thick container made of a *bad* thermal conductor is better. ============== j-c ====== @ ====== purr . demon . co . uk ============== Jack Campin: 11 Third St, Newtongrange EH22 4PU, Scotland | tel 0131 660 4760 <http://www.purr.demon.co.uk/jack/> for CD-ROMs and free | fax 0870 0554 975 stuff: Scottish music, food intolerance, & Mac logic fonts | mob 07800 739 557 >>>> When I was a kid it was fondue. Had the copper fondue pot with the >>>> candle below for years then reluctantly threw it away, sounds kinda [quoted text clipped - 8 lines] > the cheese will burn, so a thick container made of a *bad* thermal > conductor is better. Actually I wasn't thinking specifically of cheese when I mentioned the price of copper. And being in the southern U.S. I'll bet I've got more cast iron cookware than you do ;) >>>>> When I was a kid it was fondue. Had the copper fondue pot with the >>>>> candle below for years then reluctantly threw it away, sounds kinda [quoted text clipped - 14 lines] > iron > cookware than you do ;) You certainly have more than I do. There is a cornbread pan that make sticks that look like little ears of corn lurking somewhere, and that is all. I almost buy it but have to remind myself that I don't have the strength in my hands to deal with it. And that since I'm also clumsy, I'd likely drop it on my toes. There is nothing better than skillet cornbread. Jo > You certainly have more than I do. There is a cornbread pan that make > sticks that look like little ears of corn lurking somewhere, and that is [quoted text clipped - 3 lines] > my hands to deal with it. And that since I'm also clumsy, I'd likely drop > it on my toes. Same here. I have a large cast iron skillet, but it's been sitting in my cupboard for years now, since I can hardly lift it. I was also shopping for a new, larger oven-proof pot, but had to pass by all the nice cast iron ones. I have one small cast iron skillet (I think it's originally been a blini pan) that I can lift, and one Le Creuzet oven dish that's small enough not to be too heavy. SignatureMarina, Miranda and Caliban. In loving memory of Frank and Nikki. >>>>>> When I was a kid it was fondue. Had the copper fondue pot with >>>>>> the candle below for years then reluctantly threw it away, [quoted text clipped - 26 lines] > > Jo LOL Yep, I make cornbread in a skillet. My trusty 8" cast iron skillet is used for nothing else. I also have one of those corncob shaped things you mentioned... no idea why! Cornsticks are something of a novelty, I guess. I have a wagon-wheel shaped sectioned cornbread pan. Again, no idea why. I have varying sizes of cast iron skillets. I have one so small it will only cook a single hamburger (but hey, it's great for that!). I have a cast iron "chicken fryer" (even though I don't fry chicken!), which is really just a very deep skillet (with a cast iron lid). I have my Scottish grandmother's cast iron griddle. She cooked (savoury) scones on it. I use it for pancakes cakes from time to time. I forgot the chicken fryer, which is DH's favorite pan of all time, Lee > >>>>>> When I was a kid it was fondue. Had the copper fondue pot with > >>>>>> the candle below for years then reluctantly threw it away, [quoted text clipped - 37 lines] > cast iron griddle. She cooked (savoury) scones on it. I use it for > pancakes cakes from time to time. we have lots of cast iron, and because of this have passed on a new stove because we can't find a flat surface one that will deal with the cast iron and my clumsiness... I have that corn maker, skillets from 4 inches to 20 inches, several Dutch oven sizes, 3 or 4 griddles for the stove, and a load of "collectable" that I have given my mom over the years that I will eventually get back. best one is a lamb cake mold... Lee > >>>>> When I was a kid it was fondue. Had the copper fondue pot with the > >>>>> candle below for years then reluctantly threw it away, sounds kinda [quoted text clipped - 26 lines] > > Jo > we have lots of cast iron [...] best one is a lamb cake mold... Lee Is that the same as what I'd call a tongue press? Thing that takes about twenty pounds of lamb tongues and has a springloaded lid to squash them into a compacted mass? If so I've got one somewhere but I can't imagine when I'll get enough lamb tongues to use it! ============== j-c ====== @ ====== purr . demon . co . uk ============== Jack Campin: 11 Third St, Newtongrange EH22 4PU, Scotland | tel 0131 660 4760 <http://www.purr.demon.co.uk/jack/> for CD-ROMs and free | fax 0870 0554 975 stuff: Scottish music, food intolerance, & Mac logic fonts | mob 07800 739 557 No, its a two part mold in the shape of an Easter lamb you make a cake in, Lee, shuddering at the thought of that much tongue > > we have lots of cast iron [...] best one is a lamb cake mold... Lee > [quoted text clipped - 7 lines] > <http://www.purr.demon.co.uk/jack/> for CD-ROMs and free | fax 0870 0554 975 > stuff: Scottish music, food intolerance, & Mac logic fonts | mob 07800 739 557 >> Cast iron works better. You don't want hot spots developing where >> the cheese will burn, so a thick container made of a *bad* thermal >> conductor is better. > Actually I wasn't thinking specifically of cheese when I mentioned > the price of copper. And being in the southern U.S. I'll bet I've > got more cast iron cookware than you do ;) I've got more than I could lift all together, even if I had a sack big enough to get it all in. I used to live in Glasgow and visited the big flea market there (the Barras) most weekends. Cast iron must have been huge in Glasgow a few years before. I ended up with one large set of cast iron pans for me and one for my girlfriend, then we moved in together and we haven't thrown any away. With extras like the fondue pot, two different sizes of ridged grill pans, a Norwegian waffle iron, the elliptical pot that takes an extra- large chicken etc... (Though the steel paella pan 2'6" across did find a new home somewhere, and the industrial size aluminium pans ended up at the Faslane peace camp). It wouldn't surprise me at all if Glasgow cuisine is similar to what you get in the US South. If they changed into plaid shirts and dungarees, a lot of my neighbours could have been out of the photos in "White Trash Cooking". ============== j-c ====== @ ====== purr . demon . co . uk ============== Jack Campin: 11 Third St, Newtongrange EH22 4PU, Scotland | tel 0131 660 4760 <http://www.purr.demon.co.uk/jack/> for CD-ROMs and free | fax 0870 0554 975 stuff: Scottish music, food intolerance, & Mac logic fonts | mob 07800 739 557 >>> Cast iron works better. You don't want hot spots developing where >>> the cheese will burn, so a thick container made of a *bad* thermal [quoted text clipped - 19 lines] > dungarees, a lot of my neighbours could have been out of the photos > in "White Trash Cooking". Heh. I don't wear dungarees and I wasn't born in the Southern U.S. Unless you count Southern California. I just happen to live here. My favourite piece of cast iron is the griddle my grandmother (born in Kirkintillach) used to make her scones on. So sorry to disappoint you that I'm not "white trash". Good lord, how insulting can you possibly be? Maybe I should dump you back in my killfile. Do you guys realize how much money people pay these days to dress like "white Trash"? You are right though, coming from Kentucky I still bristle at the words "white trash". >>>> Cast iron works better. You don't want hot spots developing where >>>> the cheese will burn, so a thick container made of a *bad* thermal [quoted text clipped - 29 lines] > dump > you back in my killfile. >>> It wouldn't surprise me at all if Glasgow cuisine is similar to what >>> you get in the US South. If they changed into plaid shirts and [quoted text clipped - 4 lines] > like "white Trash"? You are right though, coming from Kentucky > I still bristle at the words "white trash". The phrase may be offensive (and has got a lot more so since the 1970s) but the book isn't. (I'm guessing you haven't read it, so you didn't see what I was driving at). Mickler was writing about the people he grew up with - it's funny and quite touching and compassionate under the apparent grossness. Glasgow humour runs to the same sort of self-parody; Adam MacNaughton's song "Cholesterol" is a lot like Mickler's book set to music. ============== j-c ====== @ ====== purr . demon . co . uk ============== Jack Campin: 11 Third St, Newtongrange EH22 4PU, Scotland | tel 0131 660 4760 <http://www.purr.demon.co.uk/jack/> for CD-ROMs and free | fax 0870 0554 975 stuff: Scottish music, food intolerance, & Mac logic fonts | mob 07800 739 557 >>>> It wouldn't surprise me at all if Glasgow cuisine is similar to what >>>> you get in the US South. If they changed into plaid shirts and [quoted text clipped - 12 lines] > Adam MacNaughton's song "Cholesterol" is a lot like Mickler's book set to > music. The book has some old time recipes in it which are tasty but the title throws everyone off. that phrase is very offensive to people. they could have coke up with a better title. It thru me off I looked at it saw the recipes but some of the stories and pictures turned me off from buying it > Do you guys realize how much money people pay these days to dress like > "white Trash"? You are right though, coming from Kentucky I still bristle > at the words "white trash". I hear You granby I am from Kentucky also those words make me feel the same way and being a real hillbilly some one calls me a redneck- them be fighting words >>>>> Cast iron works better. You don't want hot spots developing where >>>>> the cheese will burn, so a thick container made of a *bad* thermal [quoted text clipped - 29 lines] >> dump >> you back in my killfile. > It wouldn't surprise me at all if Glasgow cuisine is similar to what > you get in the US South. If they changed into plaid shirts and > dungarees, a lot of my neighbours could have been out of the photos > in "White Trash Cooking". Wasn't the Appalachian area, which is what I guess is being referred to by that phrase, settled by mainly Scots? In which case, the similarities wouldn't surprise me at all. Joyce > > It wouldn't surprise me at all if Glasgow cuisine is similar to > what > you get in the US South. If they changed into plaid shirts [quoted text clipped - 6 lines] > > Joyce Don't know about the Appalachians. The McQuown's landed in Amboy, New Jersey (now called Perth Amboy, NJ due to the large number of Scots immigrants, the town was renamed after Perth). My antecedents migrated to western Pennsylvania. I've got the family history on Dad's side documented back to 1679 at the Battle of Bothwell Bridge in Scotland. It was a religious war. (sigh) Aren't they call? They were captured and transported to the "new world". Good thing for us, eh? On Fri, 23 Nov 2007 22:16:32 +0000, bastXXXette wrote: > > It wouldn't surprise me at all if Glasgow cuisine is similar to what > > you get in the US South. If they changed into plaid shirts and [quoted text clipped - 6 lines] > > Joyce Yes, quite a few Scots (and Ulster Scots, the so-called "Scots Irish" or "Scotch Irish) settled in the Appalachians when that was the American frontier, back 200 years ago. One side of my family is of Scots descent, having settled in that area; the other side is mostly descended from Scots who settled in Canada. One sub-line, however, came from southern England, hence the "Eldredge" surname. Much of the folk culture of the Appalachians, and of the area just west of the Appalachians, goes back to Scots or Irish antecedents. The traditional music, in particular, preserves many songs from the old country. SignatureJohn F. Eldredge -- john@jfeldredge.com PGP key available from http://pgp.mit.edu "Reserve your right to think, for even to think wrongly is better than not to think at all." -- Hypatia of Alexandria > Yes, quite a few Scots (and Ulster Scots, the so-called "Scots Irish" or > "Scotch Irish) settled in the Appalachians when that was the American > frontier, back 200 years ago. One side of my family is of Scots descent, > having settled in that area; the other side is mostly descended from Scots > who settled in Canada. One sub-line, however, came from southern England, > hence the "Eldredge" surname. > Much of the folk culture of the Appalachians, and of the area just west > of the Appalachians, goes back to Scots or Irish antecedents. The > traditional music, in particular, preserves many songs from the old > country. Yes, I love that music! Joyce > On Fri, 23 Nov 2007 22:16:32 +0000, bastXXXette wrote: > [quoted text clipped - 20 lines] > traditional music, in particular, preserves many songs from the old > country. Scottish, Irish, Dutch, Welsh. You are talking my next of the woods > >>>> "Enfilade" <decepticoncommand@hotmail.com> wrote in message > >>>> [quoted text clipped - 51 lines] > No kidding! Copper pipes are being ripped out of old buildings and houses > during refurbishing and sold for umpteen $$. These people who do that are such scumbags. While the money for them is good the price of the original purchaser is near astronomical in comparison. We had people stealing copper from power boxes on new construction sites before the power was turned on. Well one night they found two sets of footprints but only one person. I believe people can change for the better but sometimes they don't get to that point. > These people who do that are such scumbags. While the money for them > is good the price of the original purchaser is near astronomical in [quoted text clipped - 3 lines] > sets of footprints but only one person. I believe people can change > for the better but sometimes they don't get to that point. I don't follow this... what are you saying happened to the other person? I'm also curious why copper has become so expensive. It used to be one of the cheaper metals. Joyce > > These people who do that are such scumbags. While the money for them > > is good the price of the original purchaser is near astronomical in [quoted text clipped - 11 lines] > > Joyce The price of copper has gone through the roof since the world-wide demand for it has skyrocketed. I've heard it said from fairly reputable sources that China is using a *lot* of copper to rebuild their electrical and telecommunications infrastructure - either one is a huge consumer of copper. We use Cat6 unshielded pair cable for networking stuff. The cost of a box of cable has more than doubled in the last year. Sam, closely supervised by Mistletoe >> > These people who do that are such scumbags. While the money for them >> > is good the price of the original purchaser is near astronomical in [quoted text clipped - 21 lines] > > Sam, closely supervised by Mistletoe Copper thefts have sky rocketed down here. Construction sites are the hardest hit but the thieves are brave enough to cut the copper wires going to a/c units while they are running at someone house. Many builders will not even put the appliances in till they have a OC in place > >> > These people who do that are such scumbags. While the money for them > >> > is good the price of the original purchaser is near astronomical in [quoted text clipped - 26 lines] > to a/c units while they are running at someone house. Many builders will > not even put the appliances in till they have a OC in place Before it was aluminum theft. People would steal people aluminum doors of peoples houses and aluminum manhole covers in the streets. > > > These people who do that are such scumbags. While the money for them > > > is good the price of the original purchaser is near astronomical in [quoted text clipped - 16 lines] > electrical and telecommunications infrastructure - either one is a huge > consumer of copper. Likewise India is upgrading. On Fri, 23 Nov 2007 07:46:23 +0000, bastXXXette wrote: > > These people who do that are such scumbags. While the money for them > > is good the price of the original purchaser is near astronomical in [quoted text clipped - 11 lines] > > Joyce I think she is implying that one of the copper thieves was electrocuted and hence was still present when the authorities arrived. I have heard of copper thieves being electrocuted when they tried to cut a live wire. SignatureJohn F. Eldredge -- john@jfeldredge.com PGP key available from http://pgp.mit.edu "Reserve your right to think, for even to think wrongly is better than not to think at all." -- Hypatia of Alexandria > On Fri, 23 Nov 2007 07:46:23 +0000, bastXXXette wrote: > [quoted text clipped - 17 lines] > and hence was still present when the authorities arrived. I have heard of > copper thieves being electrocuted when they tried to cut a live wire. Yep that's what happened. Criminal error. The media was reporting the same method of copper thieving and a law enforcement person said their concern was somebody finding a live box and getting electrocuted. Sure enough. I'm a he by the way. > -- > John F. Eldredge -- john@jfeldredge.com > PGP key available from http://pgp.mit.edu > "Reserve your right to think, for even to think wrongly is better > than not to think at all." -- Hypatia of Alexandria >> I have heard of copper thieves being electrocuted when they tried to >> cut a live wire. > Yep that's what happened. Criminal error. The media was reporting the > same method of copper thieving and a law enforcement person said their > concern was somebody finding a live box and getting electrocuted. Sure > enough. A friend of mine lived in a tenement that was targeted by lead thieves. They stole the gas main from the common stairwell. It was a miracle the whole building wasn't blown to rubble. ============== j-c ====== @ ====== purr . demon . co . uk ============== Jack Campin: 11 Third St, Newtongrange EH22 4PU, Scotland | tel 0131 660 4760 <http://www.purr.demon.co.uk/jack/> for CD-ROMs and free | fax 0870 0554 975 stuff: Scottish music, food intolerance, & Mac logic fonts | mob 07800 739 557 > Yep that's what happened. Criminal error. The media was reporting the > same method of copper thieving and a law enforcement person said their > concern was somebody finding a live box and getting electrocuted. That is a bad thing? Seems to come under the "serves you right" category. > On Fri, 23 Nov 2007 07:46:23 +0000, bastXXXette wrote: > [quoted text clipped - 17 lines] > and hence was still present when the authorities arrived. I have heard of > copper thieves being electrocuted when they tried to cut a live wire. There was a news story about someone in the Phoenix AZ area ending up in the hospital with severe burns over most of his body, after trying a trick like that! I'd say that was putting greed above common sense, except that someone who would try it can't possess much of the latter to begin with! bastXXXe...@sonic.net wrote: > > These people who do that are such scumbags. While the money for them > > is good the price of the original purchaser is near astronomical in [quoted text clipped - 6 lines] > I don't follow this... what are you saying happened to the other > person? Well the person who was still at the crime scene found a live box and got electrocuted to death. > Smokey used to charge "Sandwich Tax" (a bite of DP's sandwich.) > [quoted text clipped - 8 lines] > > --Fil I had to pay the pizza tax this morning. Cold pizza on Thanksgiving morning-- woo-hoo! > Smokey used to charge "Sandwich Tax" (a bite of DP's sandwich.) > [quoted text clipped - 8 lines] > > --Fil I like this term. I certainly pay a lot of taxes in this house. The only one who doesn't collect is Lucy who doesn't like people food. Everyone else wants their share. Hazel Az > Smokey used to charge "Sandwich Tax" (a bite of DP's sandwich.) > [quoted text clipped - 6 lines] > > Smokey MUST sample the Cheez Whiz! Caliban collected some refried beans and some maize tax yesterday. It is hard for a cat living with a vegetarian to get by. :P SignatureMarina, Miranda and Caliban. In loving memory of Frank and Nikki. > Caliban collected some refried beans and some maize tax yesterday. It is > hard for a cat living with a vegetarian to get by. :P Refried beans? Don't let him lie on you with his butt facing you. :) Joyce > > Caliban collected some refried beans and some maize tax yesterday. It is > > hard for a cat living with a vegetarian to get by. :P > > Refried beans? Don't let him lie on you with his butt facing you. :) I haven't detected any bad effects, but then he doesn't really eat the beans, he just licks the gravy. :P The sweet corn, OTOH, are a great favourite. Mir also likes them. SignatureMarina, Miranda and Caliban. In loving memory of Frank and Nikki. On 22 Nov, 23:47, bastXXXe...@sonic.net wrote: > Refried beans? Don't let him lie on you with his butt facing you. :) A sad tale Many many many years ago Dave lost touch with his parents then got in touch with them again and it was arranged they woiuld come round and meet...well me..they presumably had met their own son before... the night before I had an evening class that meant I would come home for dinner then go to the class and stay the night at my parents house so I left for the class reminding Dave to have a bath etc as his parents were coming round the next day So I went to the class, slept round mum and dad's and then headed home (I had the day off work) Got in...Dave used to sometimes shut the bedroom door and keep Fugazi and Isis out and so I was not too surpised to find the bedroom door closed (and I suspect they knew what was coming) and the two of them looking at me for feeding. Fed the cats and opened the bedroom door ... About half an hour later when I got off the floor I managed to gasp : "What the f**k did you eat?" And Dave replied "There was a tin of Mexican refried beans so I had that" So an hour before he was due to see his parents for the first time in years I am choking to death... Because his mum is scared of cats we had to lock the poor cats in the bedroom when his parents turned up... Maybe that explains why dear sweet Isis given a nanoseconds chance to get out of the bedroom did so Still doesn't explain why she trotted into the living room with kinky underwear though- she was dragging it before anyone gets some strange ideas NOT one of my better days Lesley Slave of the Fabulous Furballs Tiger is a supporter of the tax if any kind of cheese is present, Chester is so devoted to this tax it includes Boca burgers along with cheese and meat, Lee > Smokey used to charge "Sandwich Tax" (a bite of DP's sandwich.) > [quoted text clipped - 8 lines] > > --Fil |
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