On Thu 13 Nov 2008 12:57:11p, blake murphy told us...

> On Thu, 13 Nov 2008 00:22:28 GMT, Wayne Boatwright wrote:
>
>> On Wed 12 Nov 2008 08:11:01a, blake murphy told us...
>>
>>> On Tue, 11 Nov 2008 21:44:55 -0800, sf wrote:
>>>
>>>> On Wed, 12 Nov 2008 05:05:12 GMT, Wayne Boatwright
>>>> > wrote:
>>>>
>>>>>This is the way I prefer Caesar Salad, regardless of what some here
>>>>>profess as authentic or the use of a nearly raw egg, or merely rubbing
>>>>>the bowl with garlic. I *like* the anchovies and the dash of
>>>>>Worcestershire, coddled egg, etc.
>>>>>
>>>>>Caesar Salad
>>>>>
>>>> <recipe snipped>
>>>>
>>>> Hmm. I don't believe in wasting garlic by just rubbing it in a bowl
>>>> (although I'm fine with a restaurant doing it)... and I use my
>>>> Cuisinart to combine ingredients, but what's not to like about your
>>>> recipe? Would the controversy be anchovy vs. no anchovy?
>>>
>>> he had me until he got to the chilled forks part.
>>>
>>> your pal,
>>> blake
>>>
>>
>> What? You mean you don't keep chilled forks for just such a purpose?
>
> i reserve my chilled forks for stabbing my enemies through their black,
> flabby hearts.
>
> your pal,
> blake
>

ROTF! And I’m sure it’s well-deserved!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Wednesday, 11(XI)/12(XII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
2wks 2hrs 22mins 26secs
************************************************** **********************
The reason people get lost in thought is because it is, to many,
rather unfamiliar territory.
************************************************** **********************

On Thu, 13 Nov 2008 19:40:42 GMT, blake murphy
> wrote:

>On Wed, 12 Nov 2008 09:36:07 -0600, Lou Decruss wrote:

>> You don't like eating with gloves on?
>>
>> Lou
>
>well, sometimes a wear the latex jobbies, but that's more for sanitation
>than for body temp control.
>
>your pal,
>blake

Louise had lunch with one of the daughters today and she suggested
Panera bread. Daughter had got a sandwich at another location and
found one of those gloves under it. Another reason not to eat out
unless absolutely necessary. They settled on Potbelly and said it was
just ok.

Lou

On Thu, 13 Nov 2008 20:43:46 GMT, Wayne Boatwright
> wrote:

>On Thu 13 Nov 2008 12:48:15p, blake murphy told us...
>
>> On Thu, 13 Nov 2008 00:26:39 GMT, Wayne Boatwright wrote:
>>
>>>
>>> I remember once having a Caesar salad in a New York restaurant. The
>>> salad was made at table, and there were forks standing in a crystal
>>> disk of tiny ice cubes. When served, the forks were quickly dried with
>>> a fresh napkin and presented with the salads.
>>
>> wayne, you're making me feel like some kind of a bum here.
>>
>> your pal,
>> blake
>>
>
>Those were times long gone, Blake. I probably couldn’t afford to enter the
>door now. Oh, well, there are still memories.

I made a lot more money when I was young too. I wish I had saved more
because it's harder to make when you're older. Back then a 60 hour
work week was normal and I always had a couple hundred bucks pocket
change on me. If I had just half of what I blew foolishly I could
retire now in my early 50's. (sigh)

Lou

On Thu 13 Nov 2008 06:16:37p, Lou Decruss told us...

> On Thu, 13 Nov 2008 20:43:46 GMT, Wayne Boatwright
> > wrote:
>
>>On Thu 13 Nov 2008 12:48:15p, blake murphy told us...
>>
>>> On Thu, 13 Nov 2008 00:26:39 GMT, Wayne Boatwright wrote:
>>>
>>>>
>>>> I remember once having a Caesar salad in a New York restaurant. The
>>>> salad was made at table, and there were forks standing in a crystal
>>>> disk of tiny ice cubes. When served, the forks were quickly dried
>>>> with a fresh napkin and presented with the salads.
>>>
>>> wayne, you're making me feel like some kind of a bum here.
>>>
>>> your pal,
>>> blake
>>>
>>
>>Those were times long gone, Blake. I probably couldn’t afford to enter
>>the door now. Oh, well, there are still memories.
>
> I made a lot more money when I was young too. I wish I had saved more
> because it's harder to make when you're older. Back then a 60 hour
> work week was normal and I always had a couple hundred bucks pocket
> change on me. If I had just half of what I blew foolishly I could
> retire now in my early 50's. (sigh)
>
> Lou

We moved to Arizona in February of 2000 when I was 56. I hadn’t planned to
continue working and David was going to work about 4 more years. Our
considerable investments were totally wiped out by the events of the dot
com crisis and the aftermath of 9/11. It was go back to work or go on
welfare.

I wasn’t able to get a job that paid as much as the one I left behind.
With our combined incomes we get by, pay our bills, but afford few
luxuries, and there’s nothing left over for savings. That’s just life, I
guess.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 11(XI)/13(XIII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 6dys 4hrs 30mins
************************************************** **********************
A good fight is like a stick of broccoli, but different.
************************************************** **********************

"Dimitri" > wrote in message
...
>
> "Michael" > wrote in message
> u...
>> "Dimitri" > wrote in message
>> ...
>>> "Michael" > wrote in message
>>> u...
>>>> Sounds nice. A bit of Dijon in the dressing is nice too and helps it
>>>> to emulsify.
>>>
>>> Nope - you're correct about helping the emulsification but the Dijon is
>>> an accommodation to the elimination of the coddled egg.
>>
>> For me, it's just a tasty addition. I still use coddled egg.
>>
>>> The egg and and the olive oil in fact make a loose but well emulsified
>>> mayonnaise which of course holds or binds the parmesan cheese to the
>>> lettuce.
>>>
>>> The recipe is very close to the classic original Tijuana recipe.
>>
>> Which one? The Hotel Caesar, which is one of the claimants to the
>> 'original', uses mustard, FWIW.
>
>
> This one:
>
> http://members.cox.net/jjschnebel/caesrsal.html
>
> From HIS DAUGHTER & Julia Child.
>
> That's good enough for me.
>
> Notice no mustard..
>
> Dimitri

No anchovies either; that's a big loss, IMO. That recipe also doesn't call
for a well emulsified mayonnaise, but if you like it that way, who cares if
it's not the original?

"blake murphy" > wrote in message
.. .
> On Thu, 13 Nov 2008 05:16:45 -0600, Kathleen wrote:
>
>> kilikini wrote:
>>>
>>> Yeah, I knew that and I like Thai fish sauce, too, which I also believe
>>> has
>>> anchovies in it. All I can picture in my head when I think of
>>> anchovies,
>>> though, are those shiny, boney, smelly things my brother used to eat
>>> from
>>> the tin with the roll back lid.
>>>
>>> Well, it's my time to grow up and I'm going to give this a whirl.
>>>
>>> kili
>>>
>>>
>> No, those aren't anchovies, those are sardines. Sardines are shiney and
>> silver and still vaguely fish-shaped; anchovies are little brown strips.
>
> well, anchovies most certainly also come in cans like sardines do. so do
> tuna, a slightly larger fish.

Some of the best anchovies in the world come in a tin, with a roll back lid,
like these bad boys:
http://www.sabato.co.nz/uploads/9FD-...%20tin-big.jpg

blake wrote:

> wayne, you're making me feel like some kind of a bum here.

Have you been hanging out with Andy?

Bob

On Fri, 14 Nov 2008 02:35:25 GMT, Wayne Boatwright
> wrote:

>On Thu 13 Nov 2008 06:16:37p, Lou Decruss told us...

>> I made a lot more money when I was young too. I wish I had saved more
>> because it's harder to make when you're older. Back then a 60 hour
>> work week was normal and I always had a couple hundred bucks pocket
>> change on me. If I had just half of what I blew foolishly I could
>> retire now in my early 50's. (sigh)
>>
>> Lou
>
>We moved to Arizona in February of 2000 when I was 56. I hadn’t planned to
>continue working and David was going to work about 4 more years. Our
>considerable investments were totally wiped out by the events of the dot
>com crisis and the aftermath of 9/11. It was go back to work or go on
>welfare.
>
>I wasn’t able to get a job that paid as much as the one I left behind.
>With our combined incomes we get by, pay our bills, but afford few
>luxuries, and there’s nothing left over for savings. That’s just life, I
>guess.

Life is changing for many of us these days. I talked to someone
yesterday who is in construction management. He switched jobs a year
ago to what was supposed to be a parallel position. Being the low man
on the totem pole he got screwed this year and made 40 grand less this
year than last. He developed a system that saved the company 10 grand
every time they use it and they use it weekly. Yet when things are
slow he's the first one who has to take mandatory time off. He still
makes good money but no longer the 6 figures he's used to. I hear
these stories all the time. But as you say, that's just life.

Lou

On Fri, 14 Nov 2008 00:43:51 -0800, Bob Terwilliger wrote:

> blake wrote:
>
>> wayne, you're making me feel like some kind of a bum here.
>
> Have you been hanging out with Andy?
>
> Bob

um, no.

your pal,
blake

On Fri, 14 Nov 2008 14:29:22 +1000, Michael wrote:

> "blake murphy" > wrote in message
> .. .
>> On Thu, 13 Nov 2008 05:16:45 -0600, Kathleen wrote:
>>
>>> kilikini wrote:
>>>>
>>>> Yeah, I knew that and I like Thai fish sauce, too, which I also believe
>>>> has
>>>> anchovies in it. All I can picture in my head when I think of
>>>> anchovies,
>>>> though, are those shiny, boney, smelly things my brother used to eat
>>>> from
>>>> the tin with the roll back lid.
>>>>
>>>> Well, it's my time to grow up and I'm going to give this a whirl.
>>>>
>>>> kili
>>>>
>>>>
>>> No, those aren't anchovies, those are sardines. Sardines are shiney and
>>> silver and still vaguely fish-shaped; anchovies are little brown strips.
>>
>> well, anchovies most certainly also come in cans like sardines do. so do
>> tuna, a slightly larger fish.
>
> Some of the best anchovies in the world come in a tin, with a roll back lid,
> like these bad boys:
> http://www.sabato.co.nz/uploads/9FD-...%20tin-big.jpg

i keep thinking i should buy some of these, but i'm not sure what i'd do
with them.

your pal,
blake

On Thu, 13 Nov 2008 19:57:11 GMT, blake murphy
> wrote:

>i reserve my chilled forks for stabbing my enemies through their black,
>flabby hearts.

Well at least it's a frontal assault. You're not stabbing them in the
back.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Fri 14 Nov 2008 11:22:03p, sf told us...

> On Thu, 13 Nov 2008 19:57:11 GMT, blake murphy
> > wrote:
>
>>i reserve my chilled forks for stabbing my enemies through their black,
>>flabby hearts.
>
> Well at least it's a frontal assault. You're not stabbing them in the
> back.
>
>

For that he reserves a hot knife.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 11(XI)/14(XIV)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 5dys 24mins
************************************************** **********************
$696.28 -- The Number of the Beast (including tax).
************************************************** **********************

On Fri, 14 Nov 2008 22:22:03 -0800, sf wrote:

> On Thu, 13 Nov 2008 19:57:11 GMT, blake murphy
> > wrote:
>
>>i reserve my chilled forks for stabbing my enemies through their black,
>>flabby hearts.
>
> Well at least it's a frontal assault. You're not stabbing them in the
> back.

i'm a straightforward kinda guy.

your pal,
blake

On Sat, 15 Nov 2008 08:37:03 GMT, Wayne Boatwright wrote:

> On Fri 14 Nov 2008 11:22:03p, sf told us...
>
>> On Thu, 13 Nov 2008 19:57:11 GMT, blake murphy
>> > wrote:
>>
>>>i reserve my chilled forks for stabbing my enemies through their black,
>>>flabby hearts.
>>
>> Well at least it's a frontal assault. You're not stabbing them in the
>> back.
>>
>>
>
> For that he reserves a hot knife.

god damn it, wayne, who blabbed?

your pal,
blake

On Sat, 15 Nov 2008 08:37:03 GMT, Wayne Boatwright
> wrote:

>On Fri 14 Nov 2008 11:22:03p, sf told us...
>
>> On Thu, 13 Nov 2008 19:57:11 GMT, blake murphy
>> > wrote:
>>
>>>i reserve my chilled forks for stabbing my enemies through their black,
>>>flabby hearts.
>>
>> Well at least it's a frontal assault. You're not stabbing them in the
>> back.
>>
>>
>
>For that he reserves a hot knife.

Thanks in advance. LOL




--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West