On Wed, 10 Feb 2010 12:01:23 -0600, Lou Decruss wrote:

> On Wed, 10 Feb 2010 02:26:29 -0500, Maria Joe
> > wrote:
>
>>
>>Well to some extent brand matter's but i am not conscious about the
>>brands because the brands are the best sources of genion and reliable
>>food and food related recopies..
>
> Are you related to jerry sauk?
>
> Lou

****, i was thinking 'genion' was some kind of food item i'd never heard
of.

your pal,
blake

On Wed, 10 Feb 2010 17:06:19 -0700, Arri London wrote:

> Sqwertz wrote:
>>
>> On Tue, 9 Feb 2010 21:44:21 -0500, pavane wrote:
>>
>>> "Arri London" > wrote in message ...
>>>|
>>>|
>>> ......
>>>| Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
>>>| cash LOL. There was a brownish sauce (no chile) at the table, along with
>>>| the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
>>>| squeezy bottle.
>>> ......
>>> Probably Hoisin sauce, the "ketchup of asia." Sweetish, goes
>>> really well with the chili sauces.
>>
>> That's what I would guess, too. Depending on the area.
>>
>> -sw
>
> If it is hoisin, it's a very different formulation than I've had at
> other Vietnamese restaurants. No trace of sweetness.

i would say 'sweet' in the way ketchup is sweet. that is, not terribly,
but not salty or hot, either.

your pal,
blake

On Wed, 10 Feb 2010 17:17:47 -0700, Arri London wrote:

> "Jean B." wrote:
>>
>> Arri London wrote:
>> [snip]
>>> Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
>>> cash LOL. There was a brownish sauce (no chile) at the table, along with
>>> the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
>>> squeezy bottle.
>> [snip]
>>
>> It's a Vietnamese chili paste.
>>
>> --
>> Jean B.
>
> No chile in it and not sweet like hoisin.

jeez, i misread you earlier remark, thinking you said hoisin was not sweet.
back to school for me!

your pal,
blake

On Thu, 11 Feb 2010 13:56:12 -0500, blake murphy wrote:

> On Wed, 10 Feb 2010 12:01:23 -0600, Lou Decruss wrote:
>
>> On Wed, 10 Feb 2010 02:26:29 -0500, Maria Joe
>> > wrote:
>>
>>>
>>>Well to some extent brand matter's but i am not conscious about the
>>>brands because the brands are the best sources of genion and reliable
>>>food and food related recopies..
>>
>> Are you related to jerry sauk?
>>
>> Lou
>
> ****, i was thinking 'genion' was some kind of food item i'd never heard
> of.

The "matter's" was the first clue.

Arri London wrote:
>
> "Jean B." wrote:
>> Arri London wrote:
>>> "Jean B." wrote:
>>>> Arri London wrote:
>>>> [snip]
>>>>> Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
>>>>> cash LOL. There was a brownish sauce (no chile) at the table, along with
>>>>> the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
>>>>> squeezy bottle.
>>>> [snip]
>>>>
>>>> It's a Vietnamese chili paste.
>>>>
>>>> --
>>>> Jean B.
>>>
>>> No chile in it and not sweet like hoisin.
>> Then it was mislabeled, I think.
>>
>
> There was no label on the squeezy bottle, otherwise wouldn't need to ask
> what it was LOL. But can see where the grammar of what I wrote would
> make it seem as though tuong ot toi was the subject of the inquiry.
> Sorry about that. It was the non-hoisin sauce that was the topic.

Ah. So much for my parsing powers.

--
Jean B.

blake murphy wrote:
>
> On Wed, 10 Feb 2010 17:06:19 -0700, Arri London wrote:
>
> > Sqwertz wrote:
> >>
> >> On Tue, 9 Feb 2010 21:44:21 -0500, pavane wrote:
> >>
> >>> "Arri London" > wrote in message ...
> >>>|
> >>>|
> >>> ......
> >>>| Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
> >>>| cash LOL. There was a brownish sauce (no chile) at the table, along with
> >>>| the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
> >>>| squeezy bottle.
> >>> ......
> >>> Probably Hoisin sauce, the "ketchup of asia." Sweetish, goes
> >>> really well with the chili sauces.
> >>
> >> That's what I would guess, too. Depending on the area.
> >>
> >> -sw
> >
> > If it is hoisin, it's a very different formulation than I've had at
> > other Vietnamese restaurants. No trace of sweetness.
>
> i would say 'sweet' in the way ketchup is sweet. that is, not terribly,
> but not salty or hot, either.
>
> your pal,
> blake



But ketchup is *horribly* sweet for my taste LOL. Perhaps the
brown-squeezy-bottle sauce is a variant of hoisin sauce I've just not
had yet. Next time I go to the Asian supermarket will see what's on the
shelves. Always up for something new to try.

On Thu, 11 Feb 2010 18:30:17 -0700, Arri London wrote:

> But ketchup is *horribly* sweet for my taste LOL. Perhaps the
> brown-squeezy-bottle sauce is a variant of hoisin sauce I've just not
> had yet. Next time I go to the Asian supermarket will see what's on the
> shelves. Always up for something new to try.

I really have no idea what it might be if it's not fishy. Other
than some sort of house sauce.

-sw

On Thu, 11 Feb 2010 16:45:18 -0600, Sqwertz wrote:

> On Thu, 11 Feb 2010 13:56:12 -0500, blake murphy wrote:
>
>> On Wed, 10 Feb 2010 12:01:23 -0600, Lou Decruss wrote:
>>
>>> On Wed, 10 Feb 2010 02:26:29 -0500, Maria Joe
>>> > wrote:
>>>
>>>>
>>>>Well to some extent brand matter's but i am not conscious about the
>>>>brands because the brands are the best sources of genion and reliable
>>>>food and food related recopies..
>>>
>>> Are you related to jerry sauk?
>>>
>>> Lou
>>
>> ****, i was thinking 'genion' was some kind of food item i'd never heard
>> of.
>
> The "matter's" was the first clue.

sometimes i think that reading a lot of material on the intarwebs is going
to completely destroy my ability to notice spelling and grammar errors,
including stray apostrophe's.

your pal,
blake

blake murphy wrote:
> sometimes i think that reading a lot of material on the intarwebs is going
> to completely destroy my ability to notice spelling and grammar errors,
> including stray apostrophe's.
>
> your pal,
> blake

Bad boy!

--
Jean B.

Sqwertz wrote:
>
> On Thu, 11 Feb 2010 18:30:17 -0700, Arri London wrote:
>
> > But ketchup is *horribly* sweet for my taste LOL. Perhaps the
> > brown-squeezy-bottle sauce is a variant of hoisin sauce I've just not
> > had yet. Next time I go to the Asian supermarket will see what's on the
> > shelves. Always up for something new to try.
>
> I really have no idea what it might be if it's not fishy. Other
> than some sort of house sauce.
>
> -sw

Definitely not fishy and too dark for that other fermented soy paste
used for dipping (can't remember the name). Prolly is a hoisin variant.

In article >,
blake murphy > wrote:

[deleted misreading about hoisin sauce]

> i would say 'sweet' in the way ketchup is sweet. that is, not terribly,
> but not salty or hot, either.

I always thought that ketchup was pretty sweet. I looked it up, and
it's 23% sugar by weight. I was thinking it doesn't taste so sweet
because of the vinegar in it. However, then I looked up hoisin sauce.
It's 27% sugar. So much for my theory.

--
Dan Abel
Petaluma, California USA

On Sat, 13 Feb 2010 21:15:54 -0800, Dan Abel > wrote:

>In article >,
> blake murphy > wrote:
>
>[deleted misreading about hoisin sauce]
>
>> i would say 'sweet' in the way ketchup is sweet. that is, not terribly,
>> but not salty or hot, either.
>
>I always thought that ketchup was pretty sweet. I looked it up, and
>it's 23% sugar by weight. I was thinking it doesn't taste so sweet
>because of the vinegar in it. However, then I looked up hoisin sauce.
>It's 27% sugar. So much for my theory.

When I was in college, I was fascinated by my newly acquired access to
microscopes in the chem lab. I started examining all sorts of everyday
things and catsup was one of them. I wish I hadn't looked. Damned
stuff is full of bug parts.

Terry "Squeaks" Pulliam Burd...always happy to share

---

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines

On Sun, 14 Feb 2010 16:41:14 -0800, Terry Pulliam Burd
> wrote:

> When I was in college, I was fascinated by my newly acquired access to
> microscopes in the chem lab. I started examining all sorts of everyday
> things and catsup was one of them. I wish I hadn't looked. Damned
> stuff is full of bug parts.

More protein.

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

On Sun, 14 Feb 2010 17:49:04 -0800, sf > wrote:

>On Sun, 14 Feb 2010 16:41:14 -0800, Terry Pulliam Burd
> wrote:
>
>> When I was in college, I was fascinated by my newly acquired access to
>> microscopes in the chem lab. I started examining all sorts of everyday
>> things and catsup was one of them. I wish I hadn't looked. Damned
>> stuff is full of bug parts.
>
>More protein.

Uh-huh. I can't look at catsup to this day without "seeing" bug legs
and wings. Bleah. OTOH, it doesn't stop me eating the stuff. <eyeball
roll>

Terry "Squeaks" Pulliam Burd

---

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines

In article >,
Terry Pulliam Burd > wrote:

> On Sun, 14 Feb 2010 17:49:04 -0800, sf > wrote:
>
> >On Sun, 14 Feb 2010 16:41:14 -0800, Terry Pulliam Burd
> > wrote:
> >
> >> When I was in college, I was fascinated by my newly acquired access to
> >> microscopes in the chem lab. I started examining all sorts of everyday
> >> things and catsup was one of them. I wish I hadn't looked. Damned
> >> stuff is full of bug parts.
> >
> >More protein.
>
> Uh-huh. I can't look at catsup to this day without "seeing" bug legs
> and wings. Bleah. OTOH, it doesn't stop me eating the stuff. <eyeball
> roll>
>
> Terry "Squeaks" Pulliam Burd
>

Ok, you are even more curious than I am. <g> I may have to try that. I
only ever gram stained different brands of yogurt...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Mon, 15 Feb 2010 06:13:04 -0600, Omelet >
wrote:

>Ok, you are even more curious than I am. <g> I may have to try that. I
>only ever gram stained different brands of yogurt...

I was a chemistry major when it was very rare to find a woman in a
chem class. I even was chastised by a professor for taking up room in
his lab that would have been better suited to a male student. I
haunted that ******* for my entire undergrad career. Took just about
every class he instructed.

Terry "Squeaks" Pulliam Burd

---

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines

Terry Pulliam Burd wrote:
> I was a chemistry major when it was very rare to find a woman in a
> chem class. I even was chastised by a professor for taking up room in
> his lab that would have been better suited to a male student. I
> haunted that ******* for my entire undergrad career. Took just about
> every class he instructed.
>
> Terry "Squeaks" Pulliam Burd

You are bold, and brave, and determined. I like that.


Becca

On Sun, 14 Feb 2010 23:11:38 -0800, Terry Pulliam Burd wrote:

> On Sun, 14 Feb 2010 17:49:04 -0800, sf > wrote:
>
>>On Sun, 14 Feb 2010 16:41:14 -0800, Terry Pulliam Burd
> wrote:
>>
>>> When I was in college, I was fascinated by my newly acquired access to
>>> microscopes in the chem lab. I started examining all sorts of everyday
>>> things and catsup was one of them. I wish I hadn't looked. Damned
>>> stuff is full of bug parts.
>>
>>More protein.
>
> Uh-huh. I can't look at catsup to this day without "seeing" bug legs
> and wings. Bleah. OTOH, it doesn't stop me eating the stuff. <eyeball
> roll>

Somebody needs to blend their ketchup better if you can see obvious
bug parts. Was this an off-brand ketchup packet from the cafeteria?

-sw

On Tue, 16 Feb 2010 20:59:47 -0600, Sqwertz wrote:

> On Sun, 14 Feb 2010 23:11:38 -0800, Terry Pulliam Burd wrote:
>
>> On Sun, 14 Feb 2010 17:49:04 -0800, sf > wrote:
>>
>>>On Sun, 14 Feb 2010 16:41:14 -0800, Terry Pulliam Burd
> wrote:
>>>
>>>> When I was in college, I was fascinated by my newly acquired access to
>>>> microscopes in the chem lab. I started examining all sorts of everyday
>>>> things and catsup was one of them. I wish I hadn't looked. Damned
>>>> stuff is full of bug parts.
>>>
>>>More protein.
>>
>> Uh-huh. I can't look at catsup to this day without "seeing" bug legs
>> and wings. Bleah. OTOH, it doesn't stop me eating the stuff. <eyeball
>> roll>
>
> Somebody needs to blend their ketchup better if you can see obvious
> bug parts. Was this an off-brand ketchup packet from the cafeteria?
>
> -sw

i'm happy if the ketchup doesn't acquire any bug parts while it's in my
house.

your pal,
blake

On Tue, 16 Feb 2010 20:59:47 -0600, Sqwertz >
wrote:

>On Sun, 14 Feb 2010 23:11:38 -0800, Terry Pulliam Burd wrote:
>
>> On Sun, 14 Feb 2010 17:49:04 -0800, sf > wrote:
>>
>>>On Sun, 14 Feb 2010 16:41:14 -0800, Terry Pulliam Burd
> wrote:
>>>
>>>> When I was in college, I was fascinated by my newly acquired access to
>>>> microscopes in the chem lab. I started examining all sorts of everyday
>>>> things and catsup was one of them. I wish I hadn't looked. Damned
>>>> stuff is full of bug parts.
>>>
>>>More protein.
>>
>> Uh-huh. I can't look at catsup to this day without "seeing" bug legs
>> and wings. Bleah. OTOH, it doesn't stop me eating the stuff. <eyeball
>> roll>
>
>Somebody needs to blend their ketchup better if you can see obvious
>bug parts. Was this an off-brand ketchup packet from the cafeteria?

Nonsense... "off-brand" ketchup is made right along with the national
brand name ketchup, in the same plant, in the same vat... they 'may'
water it down a bit to fill the off name packaging... every food
processor contracts for store/generic products. Only a pinhead like
the sqwartz dwarf thinks someone builds a whole new factory to make
"off-brand" ketchup. All manufacturers do this, whether it's glass
cleaner, laundry soap, clothing, booze, wine, everything that can be
sold under different names is... box wine comes from the same vat as
the $30/bottle wine. People buy with their eyes, even if you showed
many women the expensive Leggs panty hose coming off the line being
packed in a off brand cello packet instead of a fancy schmancy egg
they still won't buy it even at half price, for the exact same reason
many folks won't buy box wine, image and boasting. Box wine packaging
is actually much superior to a bottle, and is certainly kinder to the
environment.

On Wed, 17 Feb 2010 10:44:14 -0500, blake murphy
> wrote:

>On Tue, 16 Feb 2010 20:59:47 -0600, Sqwertz wrote:
>
>> On Sun, 14 Feb 2010 23:11:38 -0800, Terry Pulliam Burd wrote:
>>
>>> On Sun, 14 Feb 2010 17:49:04 -0800, sf > wrote:
>>>
>>>>On Sun, 14 Feb 2010 16:41:14 -0800, Terry Pulliam Burd
> wrote:
>>>>
>>>>> When I was in college, I was fascinated by my newly acquired access to
>>>>> microscopes in the chem lab. I started examining all sorts of everyday
>>>>> things and catsup was one of them. I wish I hadn't looked. Damned
>>>>> stuff is full of bug parts.
>>>>
>>>>More protein.
>>>
>>> Uh-huh. I can't look at catsup to this day without "seeing" bug legs
>>> and wings. Bleah. OTOH, it doesn't stop me eating the stuff. <eyeball
>>> roll>
>>
>> Somebody needs to blend their ketchup better if you can see obvious
>> bug parts. Was this an off-brand ketchup packet from the cafeteria?

Didn't see this the first time around. No, I saw the bug parts through
a microscope in college. It wasn't visible to the naked eye.

Terry "Squeaks" Pulliam Burd

---

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines

"brooklyn1" > wrote in message
...
|
| Nonsense... "off-brand" ketchup is made right along with the national
| brand name ketchup, in the same plant, in the same vat... they 'may'
| water it down a bit to fill the off name packaging... every food
| processor contracts for store/generic products. Only a pinhead like
| the sqwartz dwarf thinks someone builds a whole new factory to make
| "off-brand" ketchup. All manufacturers do this, whether it's glass
| cleaner, laundry soap, clothing, booze, wine, everything that can be
| sold under different names is... box wine comes from the same vat as
| the $30/bottle wine. People buy with their eyes, even if you showed
| many women the expensive Leggs panty hose coming off the line being
| packed in a off brand cello packet instead of a fancy schmancy egg
| they still won't buy it even at half price, for the exact same reason
| many folks won't buy box wine, image and boasting. Box wine packaging
| is actually much superior to a bottle, and is certainly kinder to the
| environment.

Oh. Thanks loads.
http://www.thenibble.com/reviews/mai...up-roundup.asp

" ...little-known companies such as Appledore Cove, Catsup à la Tomate
(from France), Happy Girl (organic), June Taylor (organic ingredients)
and Tracklements (from the U.K.). The good news is that one of our
favorites, Muir Glen, is one of the least expensive, the most widely
available at retail..."

pavane

Clueless AOL newbie Sheldon "Pussy" Katz wrote:

> Nonsense... "off-brand" ketchup is made right along with the national
> brand name ketchup, in the same plant, in the same vat... they 'may'
> water it down a bit to fill the off name packaging... every food
> processor contracts for store/generic products.

Bullshit.


> Only a pinhead like the sqwartz dwarf thinks someone builds a whole new
> factory to make "off-brand" ketchup. All manufacturers do this, whether
> it's glass cleaner, laundry soap, clothing, booze, wine, everything that
> can be sold under different names is... box wine comes from the same vat
> as the $30/bottle wine.

Bullshit. There's no generic version of Ivory soap. There's no generic
version of Heinz ketchup. There's no generic version of Ophir wines. You've
been caught LYING AGAIN, Pussy!


> People buy with their eyes, even if you showed many women the expensive
> Leggs panty hose coming off the line being packed in a off brand cello
> packet instead of a fancy schmancy egg they still won't buy it even at
> half price, for the exact same reason many folks won't buy box wine, image
> and boasting. Box wine packaging is actually much superior to a bottle,
> and is certainly kinder to the environment.

The fact that YOU can't tell the difference is noted, but no surprise. Most
people can recognize the difference between good-quality name-brand ketchup
(or wine) and generic. Then again, most people subsist on things other than
SPAM and olive loaf.

Bob

"Boob Baboon Ass Face Twilly" wrote:
>
>There's no generic version of Ivory soap.

There most certainly is, and if you were really in the military (NOT!)
you'd know it was GI issue, tons in every head and latrine ... of
course you were 4F... for UGLINESS... and STENCH... why the best you
can do is an ELEPHANT SEAL LOOKING SHMOO! LOL

There's also Ivory liquid soap in generic version, as well as Ivory
Snow in generic version... Dollar stores and of that ilk buy it in
bulk and repackage under their own names, they do that with many
household products, who hasn't seen plastic bags of no name bar soap
at discount stores.

The Baboon Ass Face is not only ugli, it's UNEDUCATED! LOL-LOL

Ahahahahahahahahahahahahahahahahahahahahahahaha. . . .

"brooklyn1" > wrote in message
...
|
| Ahahahahahahahahahahahahahahagurglegurglegurgle. . .
|

On Sun, 07 Feb 2010 17:24:14 -0500, Dave Smith
> wrote:

>The best advice I ever heard about drinking Scotch was on the Mary Tyler
>Moore Show. Lou Grant told Mary that you get a nice bottle of Scotch,
>pour a good shot of it into a nice glass and add a little ice. Swirl it
>around and take a sip, then do that a few times until it is just right
>and knock it back.

"What does scotch taste like, Doc?"
"Hmmm..."
"You know what it's always tasted like to me?"
"No, what?"
"It's always tasted a little like iodine...."
"Perfect! One drop of iodine for flavor..."

(Mr. Roberts and the ship's doctor, concocting ersatz scotch for
Ensign Pulver, in "Mr. Roberts". Apologies for any misquotes.)

Terry

On Mon, 15 Feb 2010 16:03:42 -0800, Terry Pulliam Burd
> wrote:

>On Mon, 15 Feb 2010 06:13:04 -0600, Omelet >
>wrote:
>
>>Ok, you are even more curious than I am. <g> I may have to try that. I
>>only ever gram stained different brands of yogurt...
>
>I was a chemistry major when it was very rare to find a woman in a
>chem class. I even was chastised by a professor for taking up room in
>his lab that would have been better suited to a male student. I
>haunted that ******* for my entire undergrad career. Took just about
>every class he instructed.
>
>Terry "Squeaks" Pulliam Burd

You go girl! Hope he learned a lesson... The pendulum has swung,
though. In most of my chemistry classes the females outnumber the
males, and usually their performance is superior to that of the males.

As for bug parts in ketchup, there is "filth" in almost every food.
Inevitable. The proportion is pretty small, though....hopefully. Oh
well. Chitin adds crunch.

Terry The Lesser

On Sun, 07 Feb 2010 17:24:14 -0500, Dave Smith
> wrote:

>The best advice I ever heard about drinking Scotch was on the Mary Tyler
>Moore Show. Lou Grant told Mary that you get a nice bottle of Scotch,
>pour a good shot of it into a nice glass and add a little ice. Swirl it
>around and take a sip, then do that a few times until it is just right
>and knock it back.

That's great advice if you don't like Scotch, since the colder it is,
the more it dulls the taste buds, but it is a huge waste of money.

Any "nice" Scotch should taste great as delivered from the bottle.
Even the standard "few drops of water" advice holds only for
cask-strength whiskies.

-- Larry

pltrgyst wrote on Thu, 18 Feb 2010 16:13:04 -0500:

>> The best advice I ever heard about drinking Scotch was on the
>> Mary Tyler Moore Show. Lou Grant told Mary that you get a
>> nice bottle of Scotch, pour a good shot of it into a nice
>> glass and add a little ice. Swirl it around and take a sip,
>> then do that a few times until it is just right and knock it
>> back.

> That's great advice if you don't like Scotch, since the colder
> it is, the more it dulls the taste buds, but it is a huge
> waste of money.

> Any "nice" Scotch should taste great as delivered from the
> bottle. Even the standard "few drops of water" advice holds
> only for cask-strength whiskies.

Nonsense! I like blended Scotch on the Rocks and a few drops of water in
Malt Scotch. I think that's best but I wouldn't knock other people's
tastes unless they start putting flavored soda in either. Ginger ale in
Malt Scotch is cause for burning at the stake!
--

James Silverton
Potomac, Maryland

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

Clueless AOL newbie Sheldon "Pussy" Katz wrote:

>> There's no generic version of Ivory soap.
>
> There most certainly is, and if you were really in the military (NOT!)
> you'd know it was GI issue, tons in every head and latrine

Bullshit. Did you hear that from the voices in your head? They're lying to
you again, and you've been caught LYING HERE AGAIN. I'm working at a
military base at the exact moment that I write this. I just checked the
brand of soap in the bathroom: It's Softsoap, made by Colgate-Palmolive.
It's not a generic version of Ivory Soap. It's not generic at all. It's not
even made by the same *company* which makes Ivory Soap. You've been CAUGHT
LYING AGAIN, Pussy!

When will you learn that people will catch and challenge your lies, Pussy?
What's wrong with you, that you can't learn that simple, simple lesson?

I'm sure you're pleased to learn that the bathrooms have liquid soap in
them. I know that's your favorite kind of soap because it takes you longer
to pick it up in the shower with your "special Cub Scout friend".

Bob