What's the big deal?

Gordon always has it on his menus and he says it's not about the rice but
really... it's just rice. Ho hum.

http://www.youtube.com/watch?v=OvSKoG5aZ80

Jill

On May 8, 12:25*pm, "jmcquown" > wrote:
> What's the big deal?
>
> Gordon always has it on his menus and he says it's not about the rice but
> really... it's just rice. *Ho hum.
>
> http://www.youtube.com/watch?v=OvSKoG5aZ80
>
> Jill

Obviously, you've never had it...

"merryb" > wrote in message
...
On May 8, 12:25 pm, "jmcquown" > wrote:
> What's the big deal?
>
> Gordon always has it on his menus and he says it's not about the rice but
> really... it's just rice. Ho hum.
>
> http://www.youtube.com/watch?v=OvSKoG5aZ80
>
> Jill

>> Obviously, you've never had it...

That was my thought too. Risotto has a luscious texture. If all you've had
is "ho hum it's just rice", I'd conclude you ain't had risotto. My cousin's
husband wanted to run away with me after sampling my risotto milanese :-)

TammyM

merryb wrote:
> On May 8, 12:25 pm, "jmcquown" > wrote:
>> What's the big deal?
>>
>> Gordon always has it on his menus and he says it's not about the
>> rice but really... it's just rice. Ho hum.
>>
>> http://www.youtube.com/watch?v=OvSKoG5aZ80
>>
>> Jill
>
> Obviously, you've never had it...

heh, what a surprise!

TammyM wrote:
> "merryb" > wrote in message
> ...
> On May 8, 12:25 pm, "jmcquown" > wrote:
>> What's the big deal?
>>
>> Gordon always has it on his menus and he says it's not about the
>> rice but really... it's just rice. Ho hum.
>>
>> http://www.youtube.com/watch?v=OvSKoG5aZ80
>>
>> Jill
>
>>> Obviously, you've never had it...
>
> That was my thought too. Risotto has a luscious texture. If all
> you've had is "ho hum it's just rice", I'd conclude you ain't had
> risotto. My cousin's husband wanted to run away with me after
> sampling my risotto milanese :-)

))

On May 8, 12:43*pm, "TammyM" > wrote:
> "merryb" > wrote in message
>
> ...
> On May 8, 12:25 pm, "jmcquown" > wrote:
>
> > What's the big deal?
>
> > Gordon always has it on his menus and he says it's not about the rice but
> > really... it's just rice. Ho hum.
>
> >http://www.youtube.com/watch?v=OvSKoG5aZ80
>
> > Jill
> >> Obviously, you've never had it...
>
> That was my thought too. *Risotto has a luscious texture. *If all you've had
> is "ho hum it's just rice", I'd conclude you ain't had risotto. *My cousin's
> husband wanted to run away with me after sampling my risotto milanese :-)
>
> TammyM

This is a recipe I grew up with. Apparently, my grandfather, after
trying my grandma's recipe, decided that it needed meat. This is what
she came up with;
Take a whole chicken, and simmer it in a big pot of water along with
a stalk of celery & half a dry onion for approx 1 hour, or until done.
Remove the bird from the broth, and set aside to cool- save the stock.
In a large saute pan, or whatever you make risotto in , melt a few
TBLS butter- saute approx 1 cup each chopped celery and onion. When
soft, add 1+ cup rice, and continue as for regular risotto, using the
stock reserved from cooking the chicken. While it is cooking, remove
meat from chicken carcass, and when rice is done, add the chicken
along with 1 cup good parmesan & salt & pepper to taste. This is my
family's idea of chicken soup!! It is delicious, and will feed a lot
of people rather inexpensively..

merryb wrote:
> On May 8, 12:25 pm, "jmcquown" > wrote:
>> What's the big deal?
>>
>> Gordon always has it on his menus and he says it's not about the
>> rice but really... it's just rice. Ho hum.
>>
>> http://www.youtube.com/watch?v=OvSKoG5aZ80
>>
>> Jill
>
> Obviously, you've never had it...

Obviously you don't know what you're talking about. Stir, stir, stir,
gradually add stock, stir, stir, stir, add more stock, stir. What's all the
fuss about? It's rice.

Jill

On May 8, 1:40*pm, "jmcquown" > wrote:
> merryb wrote:
> > On May 8, 12:25 pm, "jmcquown" > wrote:
> >> What's the big deal?
>
> >> Gordon always has it on his menus and he says it's not about the
> >> rice but really... it's just rice. Ho hum.
>
> >>http://www.youtube.com/watch?v=OvSKoG5aZ80
>
> >> Jill
>
> > Obviously, you've never had it...
>
> Obviously you don't know what you're talking about. *Stir, stir, stir,
> gradually add stock, stir, stir, stir, add more stock, stir. *What's all the
> fuss about? *It's rice.
>
> Jill

Like I was saying... you also don't have to stir it every minute. What
makes you think I don't know what I'm talking about....

"jmcquown" > wrote in message
...
> What's the big deal?
>
> Gordon always has it on his menus and he says it's not about the rice but
> really... it's just rice. Ho hum.
>
> http://www.youtube.com/watch?v=OvSKoG5aZ80
>
> Jill


I just watched the show. 34 Italian cooks just slashed their wrists. In
addition any TV show plans for Italy have been canceled.

:-)

Dimitri

merryb wrote:
> On May 8, 1:40 pm, "jmcquown" > wrote:
>> merryb wrote:
>>> On May 8, 12:25 pm, "jmcquown" > wrote:
>>>> What's the big deal?
>>
>>>> Gordon always has it on his menus and he says it's not about the
>>>> rice but really... it's just rice. Ho hum.
>>
>>>> http://www.youtube.com/watch?v=OvSKoG5aZ80
>>
>>>> Jill
>>
>>> Obviously, you've never had it...
>>
>> Obviously you don't know what you're talking about. Stir, stir, stir,
>> gradually add stock, stir, stir, stir, add more stock, stir. What's
>> all the fuss about? It's rice.
>>
>> Jill
>
> Like I was saying... you also don't have to stir it every minute. What
> makes you think I don't know what I'm talking about....

The one time I made risotto (aborio rice) I had to stir it constantly.
Could have been the stove, I suppose. Or could have been the cook LOL But
it required constant stirring and constant additions of stock and it was, in
the end, just rice with vegetables cooked in stock. YMMV, obviously.

Jill

jmcquown wrote:
> merryb wrote:
>> On May 8, 12:25 pm, "jmcquown" > wrote:
>>> What's the big deal?
>>>
>>> Gordon always has it on his menus and he says it's not about the
>>> rice but really... it's just rice. Ho hum.
>>>> Jill
>>

Obviously, you've never had it...
>
> Obviously you don't know what you're talking about. Stir, stir, stir,
> gradually add stock, stir, stir, stir, add more stock, stir. What's all the
> fuss about? It's rice.
>
> Jill
>
>

IIRC, you're not crazy about rice anyway,
but risotto is...sublime rice.

gloria p

"jmcquown" > wrote in message
...
> What's the big deal?
>
> Gordon always has it on his menus and he says it's not about the rice but
> really... it's just rice. Ho hum.
>
> http://www.youtube.com/watch?v=OvSKoG5aZ80
>
> Jill
>


Jill,

Have you tried it before? It may be made from rice, but eating it is not like eating
rice. For one thing, rice is bland, this isn't. It's also very creamy, when done
right. Luxurious. Rich. Yummy.
Sooooo far beyond mere rice.

kimberly

Sounds like you had the heat too fierce then. Risotto is a simple dish and
thus relies on quality ingredients, most noticeably the stock. I haven't
found anyone who likes seafood that doesn't enjoy a prawn risotto made with
their shell stock.

"jmcquown" > wrote in message
...
> The one time I made risotto (aborio rice) I had to stir it constantly.
> Could have been the stove, I suppose. Or could have been the cook LOL
> But
> it required constant stirring and constant additions of stock and it was,
> in
> the end, just rice with vegetables cooked in stock. YMMV, obviously.

On May 8, 6:59*pm, "Michael" >
wrote:
> Sounds like you had the heat too fierce then. *Risotto is a simple dish and
> thus relies on quality ingredients, most noticeably the stock. *I haven't
> found anyone who likes seafood that doesn't enjoy a prawn risotto made with
> their shell stock.

Sure, but Jill is in her aggressively ignorant mode today. She's made
risotto, unsuccessfully, once and therefore it's just rice. In
another thread she has never heard of the idea of slow cooking beef,
so why try to learn something new? You can lead a horse to
water, .... -aem

I'm a sucker for risotto made with asparagus.... seafood is good too.

`````````````````

On Fri, 9 May 2008 11:59:16 +1000, "Michael"
> wrote:

>Sounds like you had the heat too fierce then. Risotto is a simple dish and
>thus relies on quality ingredients, most noticeably the stock. I haven't
>found anyone who likes seafood that doesn't enjoy a prawn risotto made with
>their shell stock.
>
>"jmcquown" > wrote in message
...
>> The one time I made risotto (aborio rice) I had to stir it constantly.
>> Could have been the stove, I suppose. Or could have been the cook LOL
>> But
>> it required constant stirring and constant additions of stock and it was,
>> in
>> the end, just rice with vegetables cooked in stock. YMMV, obviously.
>


--
See return address to reply by email
remove the smile first

"jmcquown" > writes:


>> Like I was saying... you also don't have to stir it every minute. What
>> makes you think I don't know what I'm talking about....
>
> The one time I made risotto (aborio rice) I had to stir it constantly.
> Could have been the stove, I suppose. Or could have been the cook LOL But
> it required constant stirring and constant additions of stock and it was, in
> the end, just rice with vegetables cooked in stock. YMMV, obviously.
>
> Jill


Did you saute the rice in oil before adding stock? If you forget that
step, you get pilaf. Also, using cold stock can mess it up.

-Nat

Aye, asparagus is lovely. Dried porcini mushrooms as a base and various
sautéed fresh ones on top are delicious too. Pumpkin, sage, pancetta;
broccoli, bacon, mushrooms; asparagus, lemon, scallops. So many combos to
try, so little time. There there's the different cheese: blues, wash rinds,
parmesans and breadcrumbs for the seafood ones, (if you insist on remaining
true to that silly tradition). And the herbs...

"sf" <.> wrote in message ...
> I'm a sucker for risotto made with asparagus.... seafood is good too.

aem wrote:
> On May 8, 6:59 pm, "Michael" >
> wrote:
>> Sounds like you had the heat too fierce then. Risotto is a simple
>> dish and thus relies on quality ingredients, most noticeably the
>> stock. I haven't found anyone who likes seafood that doesn't enjoy a
>> prawn risotto made with their shell stock.
>
> Sure, but Jill is in her aggressively ignorant mode today. She's made
> risotto, unsuccessfully, once and therefore it's just rice. In
> another thread she has never heard of the idea of slow cooking beef,
> so why try to learn something new? You can lead a horse to
> water, .... -aem

Slow cooking a steak? Surely you jest.

Jill

On Fri, 9 May 2008 13:59:06 +1000, "Michael"
> wrote:

> There there's the different cheese: blues, wash rinds,

Are you talking about cheeses that are grated on top? I can only say
*that's different*.

>parmesans

I like parmesan.... I'd also take romano or asiago if they were the
cheese of choice.

>and breadcrumbs for the seafood ones, (if you insist on remaining
>true to that silly tradition).

As for breadcrumbs in risotto, that's new one to me.... not an
appetizing idea (or risotto au gratin), IMO.

>And the herbs...

but of course!

--
See return address to reply by email
remove the smile first

"sf" <.> wrote in message ...
> On Fri, 9 May 2008 13:59:06 +1000, "Michael"
> > wrote:
>
>> There there's the different cheese: blues, wash rinds,
>
> Are you talking about cheeses that are grated on top? I can only say
> *that's different*.

Blue cheese and pumpkin, sweet potato, or pancetta is not uncommon. More
like little melty chunks at the end, than grated though.
Here's the sort of thing:
http://www.lifestylefood.com.au/reci...pe.asp?id=1197

> As for breadcrumbs in risotto, that's new one to me.... not an
> appetizing idea (or risotto au gratin), IMO.

It's based on the whole 'must not have cheese with seafood thing'. It's
called pangritata (poor man's parmesan).

On Thu, 8 May 2008 15:40:44 -0500, "jmcquown" >
wrote:


>
>Obviously you don't know what you're talking about. Stir, stir, stir,
>gradually add stock, stir, stir, stir, add more stock, stir. What's all the
>fuss about? It's rice.
>
>Jill
>

But it's a different rice...Arborio rice is the one commonly used. It
releases a lot of starch as it cooks..and becomes very creamy.

And no, it is not just rice.

I thought that when I first made risotto way back in the late 1960s,
when I first got the Foods of the World series... I was intrigued by
risotto, but all I could find at the time was regular long grain rice.
This was in Richmond, VA. I made it this way for several, if not
many years, until I learned the error of my ways. Made with the
proper rice, it is a totally different dish..and sublime.

Try it sometime..with Arborio, or Carnoli rice.

Christine

On May 8, 2:25 pm, "jmcquown" > wrote:
> What's the big deal?
>
> Gordon always has it on his menus and he says it's not about the rice but
> really... it's just rice. Ho hum.
>
> http://www.youtube.com/watch?v=OvSKoG5aZ80
>
> Jill

Okay. Let's discuss polenta. Thanks for exposing Gordon Ramsey. I'd
heard his name dropped but didn't know he was another antsy Brit. What
ever happened to Sir Jamie?

"Michael" > wrote in message
u...
> "sf" <.> wrote in message
> ...
>> On Fri, 9 May 2008 13:59:06 +1000, "Michael"
>> > wrote:
>>
>>> There there's the different cheese: blues, wash rinds,
>>
>> Are you talking about cheeses that are grated on top? I can only say
>> *that's different*.
>
> Blue cheese and pumpkin, sweet potato, or pancetta is not uncommon. More
> like little melty chunks at the end, than grated though.
> Here's the sort of thing:
> http://www.lifestylefood.com.au/reci...pe.asp?id=1197
>
>> As for breadcrumbs in risotto, that's new one to me.... not an
>> appetizing idea (or risotto au gratin), IMO.
>
> It's based on the whole 'must not have cheese with seafood thing'. It's
> called pangritata (poor man's parmesan).
>

must be a regional thing, cos my mother's family (from the south of Italy)
will always add cheese on the top of seafood risotto (even though risotto
tends to be more of a northern thing)

pangritata (literally, "grated" bread, as the dried bread was usually grated
on the same grating instrument as parmesan or pecorino, etc) tended to be
used on fresh pasta with tomato sauce (pasta like orecchietti or
strascinati)

lol just found a Youtube video of how to make them, from my mother's home
town

http://www.youtube.com/watch?v=vwqqLwXNEk0

Christine Dabney wrote:

> Try it sometime..with Arborio, or Carnoli rice.

I second that.

BTW - it's Carnaroli, not Carnoli.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

On Fri, 09 May 2008 15:04:28 GMT, "Vilco" > wrote:

>Christine Dabney wrote:
>
>> Try it sometime..with Arborio, or Carnoli rice.
>
>I second that.
>
>BTW - it's Carnaroli, not Carnoli.

Thanks. I knew it was along those lines. I am in the midst of
traveling, so was going by memory.

I think all the other suggestions are great too. It really takes
patience though...and the result is far different than ordinary
rice....

I since taught myself from reading other Italian cooks, like Marcella
Hazan, and Lidia Bastianich.

Christine

On May 9, 2:15*am, Christine Dabney > wrote:
> On Thu, 8 May 2008 15:40:44 -0500, "jmcquown" >
> wrote:
>
>
>
> >Obviously you don't know what you're talking about. *Stir, stir, stir,
> >gradually add stock, stir, stir, stir, add more stock, stir. *What's all the
> >fuss about? *It's rice.
>
> >Jill
>
> But it's a different rice...Arborio rice is the one commonly used. *It
> releases a lot of starch as it cooks..and becomes very creamy.
>
> And no, it is not just rice. *
>
> I thought that when I first made risotto way back in the late 1960s,
> when I first got the Foods of the World series... *I was intrigued by
> risotto, but all I could find at the time was regular long grain rice.
> This was in Richmond, VA. * I made it this way for several, if not
> many years, until I learned the error of my ways. *Made with the
> proper rice, it is a totally different dish..and sublime.
>
> Try it sometime..with Arborio, or Carnoli rice. *
>
> Christine

Actually, medium grained works well also.

"Michael" > wrote in message
u...
> "sf" <.> wrote in message
> ...
>> On Fri, 9 May 2008 13:59:06 +1000, "Michael"
>> > wrote:
>>
>>> There there's the different cheese: blues, wash rinds,
>>
>> Are you talking about cheeses that are grated on top? I can only say
>> *that's different*.
>
> Blue cheese and pumpkin, sweet potato, or pancetta is not uncommon. More
> like little melty chunks at the end, than grated though.
> Here's the sort of thing:
> http://www.lifestylefood.com.au/reci...pe.asp?id=1197

I think that sounds FABULOUS! I can't abide tarragon, and I don't think the
recipe needs it anyway, so I'd leave it out.

I've had one with bleu cheese, butternut squash and pancetta and it was
heavenly.

TammyM

"Christine Dabney" > wrote in message
...
> On Fri, 09 May 2008 15:04:28 GMT, "Vilco" > wrote:
>
>>Christine Dabney wrote:
>>
>>> Try it sometime..with Arborio, or Carnoli rice.
>>
>>I second that.
>>
>>BTW - it's Carnaroli, not Carnoli.
>
> Thanks. I knew it was along those lines. I am in the midst of
> traveling, so was going by memory.
>
> I think all the other suggestions are great too. It really takes
> patience though...and the result is far different than ordinary
> rice....
>
> I since taught myself from reading other Italian cooks, like Marcella
> Hazan, and Lidia Bastianich.

Do you heat the broth, Christine? That's how I was taught, and what I do,
but I've heard others don't do it. That may also be the problem that turned
Jill's risotto experience awry - wrong rice and cold broth.

Then again, maybe she just doesn't like risotto.

TammyM

"sf" <.> schrieb :
> I'm a sucker for risotto made with asparagus.... seafood is good too.
>
Then why not taste the best of both worlds ?
When the risotto is done, roast some shrimps with finely chopped garlic
in olive oil (with a hint of pepper) and serve with the risotto.

Cheers,

Michael Kuettner

"TammyM" schrieb :
>
> "Christine Dabney" wrote :
>> On Fri, 09 May 2008 15:04:28 GMT, "Vilco" wrote:
>>
>>>Christine Dabney wrote:
>>>
>>>> Try it sometime..with Arborio, or Carnoli rice.
>>>
>>>I second that.
>>>
>>>BTW - it's Carnaroli, not Carnoli.
>>
>> Thanks. I knew it was along those lines. I am in the midst of
>> traveling, so was going by memory.
>>
>> I think all the other suggestions are great too. It really takes
>> patience though...and the result is far different than ordinary
>> rice....
>>
>> I since taught myself from reading other Italian cooks, like Marcella
>> Hazan, and Lidia Bastianich.
>
> Do you heat the broth, Christine? That's how I was taught, and what I do, but
> I've heard others don't do it. That may also be the problem that turned
> Jill's risotto experience awry - wrong rice and cold broth.
>
The broth must be heated. Otherwise the rice will turn out wrong.
The rice should sauteed in butter, not oil ...

> Then again, maybe she just doesn't like risotto.
>
Well, hardly anyone gets risotto right the first time ...

Cheers,

Michael Kuettner

On Fri, 9 May 2008 09:10:15 -0700, "TammyM" >
wrote:


>Do you heat the broth, Christine? That's how I was taught, and what I do,
>but I've heard others don't do it. That may also be the problem that turned
>Jill's risotto experience awry - wrong rice and cold broth.

Yes, I do. That was one thing that was stressed, in what I have
read.. It should be simmering, on the stove, ready to be added. And
it should be added only after the previous addition has been totally
absorbed in the developing risotto.
>
>Then again, maybe she just doesn't like risotto.
Yeah, that is a possibility...

Still...I am one of those people that doesn't like to make
comparisons, til I have actually had it when it was made well and
properly. This goes for a lot of dished, not just risotto. But
risotto that is not made well, can be awful.... I know this, cause I
have done it!!!

Christine

jmcquown wrote:

> Obviously you don't know what you're talking about. Stir, stir, stir,
> gradually add stock, stir, stir, stir, add more stock, stir. What's all the
> fuss about? It's rice.
>
> Jill

LOL, you don't get panko either.

TammyM wrote:


>
> Do you heat the broth, Christine? That's how I was taught, and what I do,
> but I've heard others don't do it. That may also be the problem that turned
> Jill's risotto experience awry - wrong rice and cold broth.
>
> Then again, maybe she just doesn't like risotto.
>


I believe in another thread recently she said she didn't like rice.
Potatoes were her preference.

gloria p

On Fri, 9 May 2008 09:06:29 -0700, "TammyM" >
wrote:

>
>"Michael" > wrote in message
. au...
>> "sf" <.> wrote in message
>> ...
>>> On Fri, 9 May 2008 13:59:06 +1000, "Michael"
>>> > wrote:
>>>
>>>> There there's the different cheese: blues, wash rinds,
>>>
>>> Are you talking about cheeses that are grated on top? I can only say
>>> *that's different*.
>>
>> Blue cheese and pumpkin, sweet potato, or pancetta is not uncommon. More
>> like little melty chunks at the end, than grated though.
>> Here's the sort of thing:
>> http://www.lifestylefood.com.au/reci...pe.asp?id=1197
>
>I think that sounds FABULOUS! I can't abide tarragon, and I don't think the
>recipe needs it anyway, so I'd leave it out.
>
>I've had one with bleu cheese, butternut squash and pancetta and it was
>heavenly.
>
Heh, to each their own. I love tarragon, and can't stand pancetta.

>


--
See return address to reply by email
remove the smile first

"sf" <.> wrote in message ...
> On Fri, 9 May 2008 09:06:29 -0700, "TammyM" >
> wrote:
>>I think that sounds FABULOUS! I can't abide tarragon, and I don't think
>>the
>>recipe needs it anyway, so I'd leave it out.

Yeah, I think flat leaf parsley would be enough with the other strong
flavours. One day I'll give it a go though...you never know.

>>I've had one with bleu cheese, butternut squash and pancetta and it was
>>heavenly.
>>
> Heh, to each their own. I love tarragon, and can't stand pancetta.

I don't trust anyone that doesn't like bacon.

On Sat, 10 May 2008 13:01:24 +1000, "Michael"
> wrote:

>"sf" <.> wrote in message ...
>> On Fri, 9 May 2008 09:06:29 -0700, "TammyM" >
>
>>>I've had one with bleu cheese, butternut squash and pancetta and it was
>>>heavenly.
>>>
>> Heh, to each their own. I love tarragon, and can't stand pancetta.
>
>I don't trust anyone that doesn't like bacon.
>

Aha, so I should ask them to fry it!

--
See return address to reply by email
remove the smile first

In article >,
"Michael" > wrote:

> "sf" <.> wrote in message ...
> > On Fri, 9 May 2008 09:06:29 -0700, "TammyM" >
> > wrote:
> >>I think that sounds FABULOUS! I can't abide tarragon, and I don't think
> >>the
> >>recipe needs it anyway, so I'd leave it out.
>
> Yeah, I think flat leaf parsley would be enough with the other strong
> flavours. One day I'll give it a go though...you never know.
>
> >>I've had one with bleu cheese, butternut squash and pancetta and it was
> >>heavenly.
> >>
> > Heh, to each their own. I love tarragon, and can't stand pancetta.
>
> I don't trust anyone that doesn't like bacon.

How about people who don't know if they don't like it because they've
never eaten it, like my Jewish friend David?

Miche

--
Electricians do it in three phases

On Sat, 10 May 2008 18:14:24 +0100, Janet Baraclough
> wrote:

>The message >
>from Miche > contains these words:
>
>> In article >,
>> "Michael" > wrote:
>
>> > I don't trust anyone that doesn't like bacon.
>
>> How about people who don't know if they don't like it because they've
>> never eaten it, like my Jewish friend David?
>
> Easy test, let him smell it cooking, and tell you if it makes him
>want to be bad.
> .
>
> Janet.


Old joke

A rabbi and priest on a plane next to each other start to speak.
After a bit the priest ask "is it true that Jews never eat pork?" The
rabbi answers yes it true, but I must admit as a young man, I did try
bacon, it was good.
After a bit the rabbi asks " is it try that you are celibate?" The
priest said , yes its true, but I must admit, as a younger man I did
fall to temptation and had sex with a woman parishioner. And yes it
was good.
After a bit of silence, the rabbi with a smile on his face, leaned
over and said, It was better then bacon, wasn't it.

"Miche" > wrote in message
...
> In article >,
> "Michael" > wrote:
>> I don't trust anyone that doesn't like bacon.
>
> How about people who don't know if they don't like it because they've
> never eaten it, like my Jewish friend David?

Especially religious nutters who blaspheme against the sanctity of bacon.

In article >,
"Michael" > wrote:

> "Miche" > wrote in message
> ...
> > In article >,
> > "Michael" > wrote:
> >> I don't trust anyone that doesn't like bacon.
> >
> > How about people who don't know if they don't like it because they've
> > never eaten it, like my Jewish friend David?
>
> Especially religious nutters who blaspheme against the sanctity of bacon.

LOL!

Miche

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Electricians do it in three phases