On May 22, 4:57*pm, "Bob Terwilliger" >
wrote:
> Alex wrote:
> >> Ginger root is a tough one for new cashiers. No PLU tag and it's not a
> >> familiar item.
>
> > No lie! Sometimes my local market has galangal! See where this is
> > going? "What the hell's this? Ginger, I guess..)
>
> I bought galangal the other day. The cashier said, "Is this a Jerusalem
> artichoke?"
>
> Bob

I'm impressed! JA's are not common around here.

maxine in ri

On May 22, 7:22*pm, TFM® > wrote:
> "Damsel" > wrote in message
>
> news >
>
>
> > On Fri, 22 May 2009 14:51:26 -0700, "Bob Terwilliger"
> > > wrote:
>
> >>TFM® wrote:
>
> >>>> I bought galangal the other day. The cashier said, "Is this a Jerusalem
> >>>> artichoke?"
>
> >>> I must defer to my own ignorance at this point.
>
> >>> I lose, I'm taking off all my clothes.
>
> >>Then we *all* lose!
>
> > Dunno about that ... I've spoken with Christy ...
>
> > Carol
>
> Well, I just don't know what to say in reply to that.
>
> TFM®

Just bask in the glow, sweetie. Just bask in the glow.

maxine in ri

maxine > wrote in news:4aa2029b-6cc5-492f-b83c-
:

> That's why if one has children, it's worth it to take the time and
> effort (and willpower and wontpower) to drag them shopping and through
> the kitchen at meal prep time.

I did that with my son and my stepson. It has served them well. The women
in this family are hopeless.

--

Capitalism is the astounding belief that the most wickedest
of men will do the most wickedest of things for the greatest
good of everyone. - John Maynard Keynes

On 22 May 2009 20:40:23 GMT, Default User wrote:

> wrote:
>
>> On May 22, 3:12*pm, TFM® > wrote:
>
>>> The bag wench laughed and told him it was cabbage.
>
>> Tomatillos always throw 'em. Even the cashiers. Even some of the
>> younger females don't know a parsnip from a pineapple.
>
> Ginger root is a tough one for new cashiers. No PLU tag and it's not a
> familiar item.
>
> Brian

the checkers at my store (a union shop) are pretty savvy. i can recall one
being thrown by ginger root only once in ten years.

your pal,
blake

On Fri, 22 May 2009 16:12:20 -0500, Chemiker wrote:

> On Fri, 22 May 2009 13:57:58 -0700, "Bob Terwilliger"
> > wrote:
>
>>Alex wrote:
>>
>>>> Ginger root is a tough one for new cashiers. No PLU tag and it's not a
>>>> familiar item.
>>>>
>>> No lie! Sometimes my local market has galangal! See where this is
>>> going? "What the hell's this? Ginger, I guess..)
>>
>>I bought galangal the other day. The cashier said, "Is this a Jerusalem
>>artichoke?"
>>
>>Bob
>>
> Um, an understandable mistake.... sort of.
>
> having grown both, I can see the newbies's
> confusion. He's neither grown nor eaten either.
> these kids are ignorant.
>

i was going to say, they look kinda similar, if i remember rightly.

your pal,
blake

On Fri, 22 May 2009 19:17:15 -0500, Omelet wrote:

> In article > ,
> TFM® > wrote:
>
>> I just got back from the grocery store. I bought a head of cabbage and a
>> pound of ground chuck.
>>
>> The cashier scanned the mystery meat and sent it down the line to the
>> bagger.
>> He put the head of cabbage on the scale, passed it to the bagger, then said,
>> "What was that?".
>>
>> (I need to check my receipt at this point, because I have no idea what PLU
>> he put in)
>>
>> The bag wench laughed and told him it was cabbage.
>>
>> I looked him straight in the eye and said, "It's a potato."
>>
>> He said, "I'm so embarrassed right now."
>>
>> I said, "Dude, I could understand if it was a rutabaga or a parsnip, but a
>> ****ing head of cabbage?!?!"
>>
>> We're ****ing doomed, people, doomed I say.
>>
>> TFM®
>
> <laughs> Bet you 10 to 1 they don't know it grows as a plant. :-)
>
> Someone sent me this by e-mail:
>
> http://i44.tinypic.com/29erxw2.jpg
>
> You are correct. We are doomed!

don't you think it possible that person had his (non-meat) tongue in his
cheek?

your pal,
blake

On May 23, 12:56*am, sf > wrote:
> On Fri, 22 May 2009 21:53:16 +0200, ChattyCathy
>
> > wrote:
>
> >Consequently, I (eventually) gave up putting lettuce on the shopping
> >list if he was going to the store.
>
> I guess he didn't believe in reading shelf labels or asking the
> grocers either.

Some men just refuse to ask a question. Present company excepted, of
course.
(don't beat me!)

maxine in ri

"TFM®" > wrote in message
. com...
>I just got back from the grocery store. I bought a head of cabbage and a
>pound of ground chuck.
>
> The cashier scanned the mystery meat and sent it down the line to the
> bagger.
> He put the head of cabbage on the scale, passed it to the bagger, then
> said, "What was that?".
>
> (I need to check my receipt at this point, because I have no idea what PLU
> he put in)
>
> The bag wench laughed and told him it was cabbage.
>
> I looked him straight in the eye and said, "It's a potato."
>
>
> He said, "I'm so embarrassed right now."
>
> I said, "Dude, I could understand if it was a rutabaga or a parsnip, but a
> ****ing head of cabbage?!?!"
>
> We're ****ing doomed, people, doomed I say.
>
>
> TFM®
You just might find him here

http://www.break.com/g4-de-evolution...ion-ep-19.html

Christine Dabney wrote:

> My mother (and now my sister does it too) briefly sauteed/steamed
> cabbage in a tiny bit of liquid, til it was barely, barely done.
> Salted, peppered as well..but then a touch of cream was added. Not
> much, just enough to give a bit of a coating.
>
> Christine

Yum. Try and add a little curry powder to that.... (childhood memory
coming back to me)

In article > ,
TFM® > wrote:

> "Omelet" > wrote in message
> news
> > In article > ,
> > TFM® > wrote:
> >
> >> "Omelet" > wrote in message
> >> news > >> > In article > ,
> >> > TFM® > wrote:
> >> >
> >> >> I just got back from the grocery store. I bought a head of cabbage
> >> >> and a
> >> >> pound of ground chuck.
> >> >>
> >> >> The cashier scanned the mystery meat and sent it down the line to the
> >> >> bagger.
> >> >> He put the head of cabbage on the scale, passed it to the bagger, then
> >> >> said,
> >> >> "What was that?".
> >> >>
> >> >> (I need to check my receipt at this point, because I have no idea what
> >> >> PLU
> >> >> he put in)
> >> >>
> >> >> The bag wench laughed and told him it was cabbage.
> >> >>
> >> >> I looked him straight in the eye and said, "It's a potato."
> >> >>
> >> >>
> >> >> He said, "I'm so embarrassed right now."
> >> >>
> >> >> I said, "Dude, I could understand if it was a rutabaga or a parsnip,
> >> >> but
> >> >> a
> >> >> ****ing head of cabbage?!?!"
> >> >>
> >> >> We're ****ing doomed, people, doomed I say.
> >> >>
> >> >>
> >> >> TFM®
> >> >
> >> > <laughs> Bet you 10 to 1 they don't know it grows as a plant. :-)
> >> >
> >> > Someone sent me this by e-mail:
> >> >
> >> > http://i44.tinypic.com/29erxw2.jpg
> >> >
> >> > You are correct. We are doomed!
> >>
> >>
> >> I reckon we've all been doomed for quite some time.
> >> I am partaking of the juniper bush and studying to fail any future drug
> >> test
> >> concerning thc.
> >>
> >> "Is that a head of cabbage?"
> >>
> >> "Nope. It's a pancake bunny."
> >>
> >>
> >> TFM®
> >
> > Mm, I'd join you getting stoned like that if I did not have to go to
> > work shortly. <g>
> >
> > But, it is Friday...
>
>
> Toke on. I'm baked. Uncle Nasty left the pipe over here a week ago with a
> hillbilly bowl full.
>
> TFM®

Yum! :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
Damsel > wrote:

> On Sat, 23 May 2009 02:01:59 -0400, "dejablues"
> > wrote:
>
> >Cabbage is what our poor immigrant great-grandparents ate in the old country
> >because it was cheap and plentiful, what our grandparents overcooked and
> >forced our parents to eat because it was cheap and plentiful, and what our
> >parents swore they would never eat again if they didn't have to and never
> >cooked for us.
> >Cabbage is seen as a poor-persons vegetable, and people shunned it in the
> >post-WWII time of prosperity, and no one ever learned to cook it properly.
> >Cabbage is a labor-intensive plant, both to grow and to prepare for eating.
> >Young people don't care to do all that.
>
> Mom cooked cabbage until it was so soft, it activated my gag reflex. A
> lot of her vegetables did that. I remember when she discovered
> tender-crisp carrots. Suddenly, they became edible! Most other
> things continued to be three minutes of cooking short of becoming
> cream of whatever soup.
>
> I love cabbage sauteed briefly in olive oil and butter, then salted,
> peppered, and devoured.
>
> Carol

I like it with sausage, or maybe some thin sliced bacon.

I also like it stuffed and yes I have pics. <g> Italian style.

Or sometimes just steamed in quarters with a little salt and pepper. ;-d

I really don't eat nearly as much of it as I should!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
"Kswck" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > Damsel > wrote:
> >
> >> On Fri, 22 May 2009 19:17:15 -0500, Omelet >
> >> wrote:
> >>
> >> >Someone sent me this by e-mail:
> >> >
> >> >http://i44.tinypic.com/29erxw2.jpg
> >> >
> >> >You are correct. We are doomed!
> >>
> >> Oh. My. God.
> >
> > <laughs>
> >
> > The scary thing is is that these people _vote_.
> > --
> > Peace! Om
> >
>
> The scarier thing is that they reproduce.

ROFL!!! Too damned true!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
"Kswck" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > Damsel > wrote:
> >
> >> On Fri, 22 May 2009 19:17:15 -0500, Omelet >
> >> wrote:
> >>
> >> >Someone sent me this by e-mail:
> >> >
> >> >http://i44.tinypic.com/29erxw2.jpg
> >> >
> >> >You are correct. We are doomed!
> >>
> >> Oh. My. God.
> >
> > <laughs>
> >
> > The scary thing is is that these people _vote_.
> > --
> > Peace! Om
> >
>
> The scarier thing is that they reproduce.

Thanks for making my day... I'm still chuckling. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
blake murphy > wrote:

> On Fri, 22 May 2009 16:12:20 -0500, Chemiker wrote:
>
> > On Fri, 22 May 2009 13:57:58 -0700, "Bob Terwilliger"
> > > wrote:
> >
> >>Alex wrote:
> >>
> >>>> Ginger root is a tough one for new cashiers. No PLU tag and it's not a
> >>>> familiar item.
> >>>>
> >>> No lie! Sometimes my local market has galangal! See where this is
> >>> going? "What the hell's this? Ginger, I guess..)
> >>
> >>I bought galangal the other day. The cashier said, "Is this a Jerusalem
> >>artichoke?"
> >>
> >>Bob
> >>
> > Um, an understandable mistake.... sort of.
> >
> > having grown both, I can see the newbies's
> > confusion. He's neither grown nor eaten either.
> > these kids are ignorant.
> >
>
> i was going to say, they look kinda similar, if i remember rightly.
>
> your pal,
> blake

Yes they do.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
blake murphy > wrote:

> > Someone sent me this by e-mail:
> >
> > http://i44.tinypic.com/29erxw2.jpg
> >
> > You are correct. We are doomed!
>
> don't you think it possible that person had his (non-meat) tongue in his
> cheek?
>
> your pal,
> blake

I wish it were that easy, but there are far too many children growing up
at the moment that don't even know their veggies grow on plants.

Unfortunately, I'm not kidding.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

On Sat, 23 May 2009 09:53:38 -0400, "Kswck" >
wrote:

>"Damsel" > wrote in message
.. .
>>
>> Mom cooked cabbage until it was so soft, it activated my gag reflex. A
>> lot of her vegetables did that.
>
>Was she German? The Germans seem to do that a lot-to almost anything
>identified as a vegetable.

She was half Danish. I'm not sure about the other half, but it was an
assortment. At least one of my parents had some German background.

Carol

--
Change "invalid" to James Bond's agent number to reply.

On Sat, 23 May 2009 12:48:19 -0400, Goomba >
wrote:

>Christine Dabney wrote:
>
>> My mother (and now my sister does it too) briefly sauteed/steamed
>> cabbage in a tiny bit of liquid, til it was barely, barely done.
>> Salted, peppered as well..but then a touch of cream was added. Not
>> much, just enough to give a bit of a coating.
>
>Yum. Try and add a little curry powder to that.... (childhood memory
>coming back to me)

I hope the cabbage in the crisper is still good. I know what I'm
making for lunch!

Carol

--
Change "invalid" to James Bond's agent number to reply.

On Sat, 23 May 2009 07:19:45 -0700 (PDT), maxine >
wrote:

>Give him a break. There are times when I still come home with
>cilantro instead of parsley.

That's a pretty easy mistake if you *need* italian style flat leaf
parsley and go by visual alone. What's wrong with your honker that
you can't *smell* the difference between them???


--
I love cooking with wine.
Sometimes I even put it in the food.

Damsel wrote:
> On Sat, 23 May 2009 02:01:59 -0400, "dejablues"
> > wrote:
>
>
>>Cabbage is what our poor immigrant great-grandparents ate in the old country
>>because it was cheap and plentiful, what our grandparents overcooked and
>>forced our parents to eat because it was cheap and plentiful, and what our
>>parents swore they would never eat again if they didn't have to and never
>>cooked for us.
>>Cabbage is seen as a poor-persons vegetable, and people shunned it in the
>>post-WWII time of prosperity, and no one ever learned to cook it properly.
>>Cabbage is a labor-intensive plant, both to grow and to prepare for eating.
>>Young people don't care to do all that.
>
>
> Mom cooked cabbage until it was so soft, it activated my gag reflex. A
> lot of her vegetables did that. I remember when she discovered
> tender-crisp carrots. Suddenly, they became edible! Most other
> things continued to be three minutes of cooking short of becoming
> cream of whatever soup.
>
> I love cabbage sauteed briefly in olive oil and butter, then salted,
> peppered, and devoured.
>
> Carol
>
I have several non - standard ingredients for my stock pot and cabbage
is at the
top of the list.

I do tend to keep the all the windows in the house open when boiling
cabbage though

I also like to make a chiffonade of cabbage and sautŽ it with some rice
noodles in sesame oil add a bit of shrimp and/or chicken & mushrooms,
season with a bit of chili sauce and serve with a bit of soy sauce &
dark sesame oil.

Of course people usually gag on hearing about my boiled meat loaf which
is wrapped up in cabbage leaves, as well as having chopped cabbage as an
ingredient in the meat mix, but once they taste it they change their
mind about it. Once i discovered Escoffier i stopped calling it boiled
meat loaf and now call it "Sou Fassum Provencale"

Stuffed cabbage is very good though tedious to make.

Chou rouge a la flamande is a favorite of the elderly relative.

Cut the cabbage into quarters, discard the outside leaves and stumps and
slice the rest into a fine julienne. Season with salt and grated
nutmeg, sprinkle with vinegar and place in a well buttered earthenware
cocotte.

Cover with the lid and cook gently in a moderate oven. When three
quarters cooked, add 4 peeled and sliced pippin apples and 1 tbs. of
brown or caster sugar. Take care that the cooking is gentle from start
to finish and that no other liquid except the vinegar is used.

Im actually very fond of Brussels sprouts also.
--
JL

On Sat, 23 May 2009 08:31:49 -0700 (PDT), maxine >
wrote:

>Some men just refuse to ask a question. Present company excepted, of
>course.
>(don't beat me!)

Is this a public statement about your gender, Max... or are you
talking about your husband?

It's too early to feel this confused!



--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat, 23 May 2009 11:33:05 -0700, Joseph Littleshoes
> wrote:

>Of course people usually gag on hearing about my boiled meat loaf which
>is wrapped up in cabbage leaves, as well as having chopped cabbage as an
>ingredient in the meat mix, but once they taste it they change their
>mind about it. Once i discovered Escoffier i stopped calling it boiled
>meat loaf and now call it "Sou Fassum Provencale"

I would readily make and eat boiled meatloaf which contained cabbage
and was wrapped in cabbage.

I wouldn't touch Sou Fassum Provencale with a ten-foot pole.

You have some good ideas, and I'm saving your post!

Carol, just plain folks

--
Change "invalid" to James Bond's agent number to reply.

Damsel wrote:
> On Sat, 23 May 2009 11:33:05 -0700, Joseph Littleshoes
> > wrote:
>
>
>>Of course people usually gag on hearing about my boiled meat loaf which
>>is wrapped up in cabbage leaves, as well as having chopped cabbage as an
>>ingredient in the meat mix, but once they taste it they change their
>>mind about it. Once i discovered Escoffier i stopped calling it boiled
>>meat loaf and now call it "Sou Fassum Provencale"
>
>
> I would readily make and eat boiled meatloaf which contained cabbage
> and was wrapped in cabbage.
>
> I wouldn't touch Sou Fassum Provencale with a ten-foot pole.
>
> You have some good ideas, and I'm saving your post!
>
> Carol, just plain folks
>

The meat mix includes cooked rice, garlic, onions (sautŽed in butter
first) chopped, flesh only tomato, peas and any combination of various
ground meats you wish, me mum used to used a combo of pork and beef with
a small dice of well cooked bacon drained and mix in to the meat mix.

All layered on the blanched cabbage leaves laid out on cheese cloth
which is then gathered up into a 'ball' tightly secured and set to
simmer for several hours in a good stock.

When fully cooked the ball is removed, placed in a bowl the cheesecloth
gently removed and a bit of broth poured over.

The recipe was something me mum got from my fathers German mother, it
was one of my father favorite foods and she taught me mum how to make it.

After i discovered almost the exact same recipe in Escoffier's "L' Guide
Culinaire" listed under cabbage as "Sou Fassum Provencale" i accused her
of holding out on us. We could have been eating haute cuisine all that
time instead of typical American meat & potatoes

Escoffier's version calls for an unspecified sausage and beet root
leaves and cooking in veal stock. But other wise just like me mums.

I make it several times a year and will occasionally add a soup�on of
mace, nutmeg or cumin to the meat mix.
--
JL

On Fri, 22 May 2009 17:19:18 -0400, TFM®
> wrote:

>
>
>"Chemiker" > wrote in message
.. .
>> On 22 May 2009 20:40:23 GMT, "Default User" >
>> wrote:
>>
wrote:
>>>
>>>> On May 22, 3:12 pm, TFM® > wrote:
>>>
>> Alex, who can't read Chinese (in any form) nor Vietnamese.
>> This is, by some cooks, considered a disability. Can I get a
>> check?
>
>It's in the mail


Uh, Huh! SUre.

Alex, soothed by Potato vodka martini, with

(gasp) peperoncini!

On Fri, 22 May 2009 19:17:15 -0500, Omelet >
wrote:

>In article > ,
> TFM® > wrote:
>
Om, you are so on!

When I was consulting with Defense Attorneys (read: amoral sharks)
I was amazed at their ignorance of basic science.

I one worked with a *lawyer* who decided to defend a MAJOR
Cannabis charge on the basis that it was a non-living plant,
and therefore was not under the jurisdiction......

OMG! This guy, under my questioning, admitted behind
closed doors, that he never understood that plants were actually
alive!

In his college career, he never took a science course. I'm
still trying to figure out how he did that.

OH! He lost the case.

On walking out, he said "I will never try a case on this basis
again. Give me a good , clean murder anyday!!"

Alex, marveling at man's idiocy.

On Sat, 23 May 2009 15:22:41 GMT, blake murphy
> wrote:


>if you're saying the u.s. is closer to communism now, you're nuts.
>

Noted.

Alex

On Sat, 23 May 2009 11:55:40 -0500, Omelet >
wrote:

>In article >,
> "Kswck" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > In article >,
>> > Damsel > wrote:
>> >
>> >> On Fri, 22 May 2009 19:17:15 -0500, Omelet >
>
>> The scarier thing is that they reproduce.
>
>ROFL!!! Too damned true!

Damn, Girl!

Now I have to clean my keyboard!!

Alex, Pi$$ed!

On Sat, 23 May 2009 12:56:23 -0700, Joseph Littleshoes
> wrote:

>Damsel wrote:
>
>> On Sat, 23 May 2009 11:33:05 -0700, Joseph Littleshoes
>> > wrote:
>>
>>>Of course people usually gag on hearing about my boiled meat loaf which
>>>is wrapped up in cabbage leaves, as well as having chopped cabbage as an
>>>ingredient in the meat mix, but once they taste it they change their
>>>mind about it. Once i discovered Escoffier i stopped calling it boiled
>>>meat loaf and now call it "Sou Fassum Provencale"
>>
>> I would readily make and eat boiled meatloaf which contained cabbage
>> and was wrapped in cabbage.
>>
>> I wouldn't touch Sou Fassum Provencale with a ten-foot pole.
>
>The meat mix includes cooked rice, garlic, onions (sautŽed in butter
>first) chopped, flesh only tomato, peas and any combination of various
>ground meats you wish, me mum used to used a combo of pork and beef with
> a small dice of well cooked bacon drained and mix in to the meat mix.
>
>All layered on the blanched cabbage leaves laid out on cheese cloth
>which is then gathered up into a 'ball' tightly secured and set to
>simmer for several hours in a good stock.
>
>When fully cooked the ball is removed, placed in a bowl the cheesecloth
>gently removed and a bit of broth poured over.
>
>The recipe was something me mum got from my fathers German mother, it
>was one of my father favorite foods and she taught me mum how to make it.
>
>After i discovered almost the exact same recipe in Escoffier's "L' Guide
>Culinaire" listed under cabbage as "Sou Fassum Provencale" i accused her
>of holding out on us. We could have been eating haute cuisine all that
>time instead of typical American meat & potatoes
>
>Escoffier's version calls for an unspecified sausage and beet root
>leaves and cooking in veal stock. But other wise just like me mums.
>
>I make it several times a year and will occasionally add a soupon of
>mace, nutmeg or cumin to the meat mix.

I'd stick with nutmeg. The other two are some of the only spices that
I truly hate. Thanks for the story.

Carol

--
Change "invalid" to James Bond's agent number to reply.

Chemiker > wrote:

>When I was consulting with Defense Attorneys (read: amoral sharks)
>I was amazed at their ignorance of basic science.
>
>I one worked with a *lawyer* who decided to defend a MAJOR
>Cannabis charge on the basis that it was a non-living plant,
>and therefore was not under the jurisdiction......
>
>OMG! This guy, under my questioning, admitted behind
>closed doors, that he never understood that plants were actually
>alive!

That's right up there with believing Charles Darwin invented
evolution, and had it not been for Darwin, it would
not have happened.

Steve

On Sat, 23 May 2009 08:31:49 -0700 (PDT), maxine >
wrote:

>On May 23, 12:56*am, sf > wrote:
>> On Fri, 22 May 2009 21:53:16 +0200, ChattyCathy
>>
>> > wrote:
>>
>> >Consequently, I (eventually) gave up putting lettuce on the shopping
>> >list if he was going to the store.
>>
>> I guess he didn't believe in reading shelf labels or asking the
>> grocers either.
>
>Some men just refuse to ask a question. Present company excepted, of
>course.
>(don't beat me!)
>
MRF!

I think I am offended! *I* know the difference
between a cabbage and a ------- what was it?--------
that other green thing.

Alex, searching for mizuma!

On Fri, 22 May 2009 14:51:26 -0700, "Bob Terwilliger"
> wrote:

>TFM® wrote:
>
>>> I bought galangal the other day. The cashier said, "Is this a Jerusalem
>>> artichoke?"
>>
>>
>> I must defer to my own ignorance at this point.
>>
>> I lose, I'm taking off all my clothes.

Not necessary dear, unless you feel you need to.

Don't go near the fryer....

Alex

In article >,
Chemiker > wrote:

> On Fri, 22 May 2009 17:19:18 -0400, TFM®
> > wrote:
>
> >
> >
> >"Chemiker" > wrote in message
> .. .
> >> On 22 May 2009 20:40:23 GMT, "Default User" >
> >> wrote:
> >>
> wrote:
> >>>
> >>>> On May 22, 3:12 pm, TFM® > wrote:
> >>>
> >> Alex, who can't read Chinese (in any form) nor Vietnamese.
> >> This is, by some cooks, considered a disability. Can I get a
> >> check?
> >
> >It's in the mail
>
>
> Uh, Huh! SUre.
>
> Alex, soothed by Potato vodka martini, with
>
> (gasp) peperoncini!

Novel concept. I'm also currently consuming a vodka martini sans
veggies.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
Chemiker > wrote:

> On Fri, 22 May 2009 19:17:15 -0500, Omelet >
> wrote:
>
> >In article > ,
> > TFM® > wrote:
> >
> Om, you are so on!
>
> When I was consulting with Defense Attorneys (read: amoral sharks)
> I was amazed at their ignorance of basic science.
>
> I one worked with a *lawyer* who decided to defend a MAJOR
> Cannabis charge on the basis that it was a non-living plant,
> and therefore was not under the jurisdiction......
>
> OMG! This guy, under my questioning, admitted behind
> closed doors, that he never understood that plants were actually
> alive!
>
> In his college career, he never took a science course. I'm
> still trying to figure out how he did that.
>
> OH! He lost the case.
>
> On walking out, he said "I will never try a case on this basis
> again. Give me a good , clean murder anyday!!"
>
> Alex, marveling at man's idiocy.

I'd say ignorance more than idiocy. ;-)
Too many _basic_ things are not being taught to our children anymore.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
Chemiker > wrote:

> On Sat, 23 May 2009 11:55:40 -0500, Omelet >
> wrote:
>
> >In article >,
> > "Kswck" > wrote:
> >
> >> "Omelet" > wrote in message
> >> news > >> > In article >,
> >> > Damsel > wrote:
> >> >
> >> >> On Fri, 22 May 2009 19:17:15 -0500, Omelet >
> >
> >> The scarier thing is that they reproduce.
> >
> >ROFL!!! Too damned true!
>
> Damn, Girl!
>
> Now I have to clean my keyboard!!
>
> Alex, Pi$$ed!

I laughed over his reply for a good 10 minutes. ;-)
Gave me a set of sore abs.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
Chemiker > wrote:

> On Fri, 22 May 2009 14:51:26 -0700, "Bob Terwilliger"
> > wrote:
>
> >TFM® wrote:
> >
> >>> I bought galangal the other day. The cashier said, "Is this a Jerusalem
> >>> artichoke?"
> >>
> >>
> >> I must defer to my own ignorance at this point.
> >>
> >> I lose, I'm taking off all my clothes.
>
> Not necessary dear, unless you feel you need to.
>
> Don't go near the fryer....
>
> Alex

<lol> He has posted in the past that he's made the mistake of frying
bacon naked. ;-D
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

"Omelet" > wrote in message
news
> In article >,
> Chemiker > wrote:
>
>> On Fri, 22 May 2009 14:51:26 -0700, "Bob Terwilliger"
>> > wrote:
>>
>> >TFM® wrote:
>> >
>> >>> I bought galangal the other day. The cashier said, "Is this a
>> >>> Jerusalem
>> >>> artichoke?"
>> >>
>> >>
>> >> I must defer to my own ignorance at this point.
>> >>
>> >> I lose, I'm taking off all my clothes.
>>
>> Not necessary dear, unless you feel you need to.
>>
>> Don't go near the fryer....
>>
>> Alex
>
> <lol> He has posted in the past that he's made the mistake of frying
> bacon naked. ;-D


It would appear that usenet is my worst enema.

I fried bacon naked twice. I learned.

I work outside and get nasty as ****. If I want a sumptuous breakfast, I
put on my greasiest clothes and start cooking.

I can flip a 5 egg omelet, but the shirt will be sacrificed.

I should be ashamed to admit that I have shirts that are too ****in' dirty
to wear to work.


TFM®
(But I'm not!)

On Sat, 23 May 2009 23:08:57 -0400, TFM®
> wrote:

>
>
>"Omelet" > wrote in message
>news
>> In article >,
>> Chemiker > wrote:
>>
>>> On Fri, 22 May 2009 14:51:26 -0700, "Bob Terwilliger"
>>> > wrote:
>>>
I can flip a 5 egg omelet, but the shirt will be sacrificed.
>
>I should be ashamed to admit that I have shirts that are too ****in' dirty
>to wear to work.
>

And this, Man, is what's going to save this XXXXXXing country!

You rule, guy!

Ale

On Sat, 23 May 2009 23:08:57 -0400, TFM®
> wrote:

>I should be ashamed to admit that I have shirts that are too ****in' dirty
>to wear to work.
>
>TFM®
>(But I'm not!)

Heehee!

I hear ya. I saved dirty clothes the whole time we were in the
house-without-heat. Catching up now. It's amazing how nice it is to
have drawers full of clean clothes!

Carol

--
Change "invalid" to James Bond's agent number to reply.

In article > ,
TFM® > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > Chemiker > wrote:
> >
> >> On Fri, 22 May 2009 14:51:26 -0700, "Bob Terwilliger"
> >> > wrote:
> >>
> >> >TFM® wrote:
> >> >
> >> >>> I bought galangal the other day. The cashier said, "Is this a
> >> >>> Jerusalem
> >> >>> artichoke?"
> >> >>
> >> >>
> >> >> I must defer to my own ignorance at this point.
> >> >>
> >> >> I lose, I'm taking off all my clothes.
> >>
> >> Not necessary dear, unless you feel you need to.
> >>
> >> Don't go near the fryer....
> >>
> >> Alex
> >
> > <lol> He has posted in the past that he's made the mistake of frying
> > bacon naked. ;-D
>
>
> It would appear that usenet is my worst enema.

Some if us have long memories. <g>

>
> I fried bacon naked twice. I learned.
>
> I work outside and get nasty as ****. If I want a sumptuous breakfast, I
> put on my greasiest clothes and start cooking.
>
> I can flip a 5 egg omelet, but the shirt will be sacrificed.
>
> I should be ashamed to admit that I have shirts that are too ****in' dirty
> to wear to work.
>
>
> TFM®

<laughs> I generally use those for gardening!

> (But I'm not!)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
Chemiker > wrote:

> On Sat, 23 May 2009 23:08:57 -0400, TFM®
> > wrote:
>
> >
> >
> >"Omelet" > wrote in message
> >news
> >> In article >,
> >> Chemiker > wrote:
> >>
> >>> On Fri, 22 May 2009 14:51:26 -0700, "Bob Terwilliger"
> >>> > wrote:
> >>>
> I can flip a 5 egg omelet, but the shirt will be sacrificed.
> >
> >I should be ashamed to admit that I have shirts that are too ****in' dirty
> >to wear to work.
> >
>
> And this, Man, is what's going to save this XXXXXXing country!
>
> You rule, guy!
>
> Ale

He does indeed. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

"maxine" > wrote in message
...
On May 22, 3:12 pm, TFM® > wrote:
> I just got back from the grocery store. I bought a head of cabbage and a
> pound of ground chuck.
>
> The cashier scanned the mystery meat and sent it down the line to the
> bagger.
> He put the head of cabbage on the scale, passed it to the bagger, then
> said,
> "What was that?".
>
> (I need to check my receipt at this point, because I have no idea what PLU
> he put in)
>
> The bag wench laughed and told him it was cabbage.
>
> I looked him straight in the eye and said, "It's a potato."
>
> He said, "I'm so embarrassed right now."
>
> I said, "Dude, I could understand if it was a rutabaga or a parsnip, but a
> ****ing head of cabbage?!?!"
>
> We're ****ing doomed, people, doomed I say.
>
> TFM®

That's why if one has children, it's worth it to take the time and
effort (and willpower and wontpower) to drag them shopping and through
the kitchen at meal prep time.

After my daughter told me she didn't like the barley in my vegetable
soup, I made the soup without the barley. She wouldn't eat it because
the "barley" was still there...it had morphed into lima beans! I drag
her kicking and screaming into the kitchen when there's cooking going
on, just to be certain she can feed herself on more than ramen and
instant mac&cheese.

maxine in ri

I'm glad my Mom didn't do that. I'd have to relearn everything.