On Sun, 09 Nov 2008 22:48:01 -0800, Dan Abel wrote:

> In article >,
> Michel Boucher > wrote:
>
>> sf > wrote in :
>>
>>>>Well, you're just a whiney bitch, so your petty thoughts really
>>>>don't matter to anyone.
>>
>> And Squidgy says that *I*'m argumentative?
>
>
>>>>Why are you even here?
>>>>
>>> I'm here to give your pathetic little life some meaning.
>>
>> The question is why is Squidgy here seeing as all he likes doing is
>> starting fights, and then accusing others of doing that. But this is an
>> unmoderated newsgroup and bottom-feeders have as much right to post here as
>> the rest of us.
>
> Except that if Steve is xxx, well, then the other three of us are also.
> We *all* like to argue.

sez you!

your pal,
blake

On Sun, 9 Nov 2008 12:37:31 -0600, Sqwertz wrote:
>
> ObFood: Vietnamese grilled tri-tip for lunch today. Awesome stuff.
>
> -sw

what was your marinade for this, steve?

your pal,
blake

On Sun, 9 Nov 2008 13:07:04 -0600, Sqwertz wrote:

> MaryL -OUT-THE-LITTER> wrote:
>
>> Actually, it made sense either way, considering the context of a "food"
>> newsgroup. My objection was to saying that you "fixed" the URL and then
>> also eliminating the original.
>
> It's a figure of speech when someone tries to point you people to an
> inferior site. That same phrase has been used hundreds of times on
> Usenet to do exactly what I did - redirect readers to a better site.
> Call it poetic license.
>
> -sw

a variation of IFYPFY - i fixed your post for you - commonly seen on the
'net, usually to give someone a hard time.

your pal,
blake

On Sun, 09 Nov 2008 20:24:32 GMT, James Silverton wrote:

> elaich wrote on 9 Nov 2008 09:19:13 GMT:
>
>> Here's everything you always wanted (or didn't want) to know
>> about spices:
>
>> http://www.theepicentre.com/Spices/spiceref.html
>
> In my not too humble opinion, still the best place for authoritative
> information on spices is Gernot Katzer's web page:
> http://www.uni-graz.at/~katzer/engl/

just to throw in another for asian herbs:

<http://www.foodsubs.com/HerbsAsian.html>

don't know if katzer covers these or not.

your pal,
blake

blake murphy wrote:
> On Sun, 9 Nov 2008 12:37:31 -0600, Sqwertz wrote:
>> ObFood: Vietnamese grilled tri-tip for lunch today. Awesome stuff.
>
> what was your marinade for this, steve?

Burnt sugar syrup (muoc mau) and nuoc cham for 2 hours. It's amazing
how tasty that nuoc mau can be when used on food. By itself, it tastes
like shit.

-sw

blake wrote on Mon, 10 Nov 2008 18:23:44 GMT:

>> elaich wrote on 9 Nov 2008 09:19:13 GMT:
>>
>>> Here's everything you always wanted (or didn't want) to know
>>> about spices:
>>
>>> http://www.theepicentre.com/Spices/spiceref.html
>>
>> In my not too humble opinion, still the best place for
>> authoritative information on spices is Gernot Katzer's web page:
>> http://www.uni-graz.at/~katzer/engl/

> just to throw in another for asian herbs:

> <http://www.foodsubs.com/HerbsAsian.html>

> don't know if katzer covers these or not.

Tried bai gaprao in Katzer's search engine, found it!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On 2008-11-10, Sqwertz > wrote:

> Burnt sugar syrup (muoc mau) and nuoc cham for 2 hours. It's amazing
> how tasty that nuoc mau can be when used on food. By itself, it tastes
> like shit.

Why not just use real shit, then?

jes kidding...

http://vietworldkitchen.typepad.com/...mel-sauce.html

nb

Sqwertz wrote:
> blake murphy wrote:
>> On Sun, 9 Nov 2008 12:37:31 -0600, Sqwertz wrote:
>>
>>> ObFood: Vietnamese grilled tri-tip for lunch today. Awesome stuff.
>>
>> what was your marinade for this, steve?
>
> Burnt sugar syrup (muoc mau) and nuoc cham for 2 hours. It's amazing
> how tasty that nuoc mau can be when used on food. By itself, it tastes
> like shit.

This is the first hit on Google for the sauce, but I don't think she
cooks it long enough. It should be darker than that.

http://www.tigersandstrawberries.com...auce-nuoc-mau/

-sw

On Mon, 10 Nov 2008 12:58:39 -0600, Sqwertz wrote:

> Sqwertz wrote:
>> blake murphy wrote:
>>> On Sun, 9 Nov 2008 12:37:31 -0600, Sqwertz wrote:
> >>
>>>> ObFood: Vietnamese grilled tri-tip for lunch today. Awesome stuff.
>>>
>>> what was your marinade for this, steve?
>>
>> Burnt sugar syrup (muoc mau) and nuoc cham for 2 hours. It's amazing
>> how tasty that nuoc mau can be when used on food. By itself, it tastes
>> like shit.
>
> This is the first hit on Google for the sauce, but I don't think she
> cooks it long enough. It should be darker than that.
>
> http://www.tigersandstrawberries.com...auce-nuoc-mau/
>
> -sw

thanks, steve. this sounds like the kind of fiddly thing, yet with cheap
ingredients, that i'd be interested in trying. bookmarked for sure.

your pal,
blake

On Mon, 10 Nov 2008 12:35:10 -0600, Sqwertz wrote:

> blake murphy wrote:
>> On Sun, 9 Nov 2008 12:37:31 -0600, Sqwertz wrote:
>>> ObFood: Vietnamese grilled tri-tip for lunch today. Awesome stuff.
>>
>> what was your marinade for this, steve?
>
> Burnt sugar syrup (muoc mau) and nuoc cham for 2 hours. It's amazing
> how tasty that nuoc mau can be when used on food. By itself, it tastes
> like shit.
>
> -sw

saw your expanded reply in another thread. thanks again.

your pal,
blake