blake wrote:

>>> What do you guys think of ritz crackers? Im trying to decide if there ok
>>> for me to use as part of an appetizer for a dinner party Im throwing for
>> ea friend's engagement- don't know her family. Help!
>>
>> If you aren't out to impress anyone and wish to save a few bucks, go
>> ahead. If the booze is flowing, no one'll notice or care. If they
>> do, then they're turds not worth your concern.
>
> exactly. if these people are going to look down on you for using ritz
> crackers, **** 'em.

That's a DIFFERENT kind of party.

Bob

On Tue, 02 Mar 2010 21:13:15 -0500, brooklyn1 wrote:

> Chemo the Phony Mother****er wrote:
>
>>On Mar 2, 1:30*pm, "Steve B" > wrote:
>>> "projectile vomit chick" > wrote in ...
>>> On Mar 1, 11:26 am, Chemo the Clown > wrote:
>>>
>>>
>>>
>>> > I suppose if most of your family has names like Joe Boy or Bubba then
>>> > Ritz are probably ok. If on the other hand your family is say, part of
>>> > the Kardashian clan...then I'd go with a more snooty cracker.
>>>
>>> Yeah, because those Kardashian broads are SO classy......LOL
>>>
>>> reply: *And SO broad! *The two axe handle type. *Is there an inflator on
>>> that thing?
>>>
>>> Steve
>>
>>Top line bredding stock.
>
> Bredding... WTF!
>
> Chemo The Phony... get yer dumb ass outta here... NOW!
>
> You offensive little piece of clown shit, I got yer number, I'm gonna
> tweak yer phony brown nose til you cry mama!

bet *that* has him quaking in his boots!

blake

On Mar 3, 8:51*am, blake murphy > wrote:
> On Tue, 02 Mar 2010 21:13:15 -0500, brooklyn1 wrote:
> > Chemo the Phony Mother****er wrote:
>
> >>On Mar 2, 1:30 pm, "Steve B" > wrote:
> >>> "projectile vomit chick" > wrote in ....
> >>> On Mar 1, 11:26 am, Chemo the Clown > wrote:
>
> >>> > I suppose if most of your family has names like Joe Boy or Bubba then
> >>> > Ritz are probably ok. If on the other hand your family is say, part of
> >>> > the Kardashian clan...then I'd go with a more snooty cracker.
>
> >>> Yeah, because those Kardashian broads are SO classy......LOL
>
> >>> reply: And SO broad! The two axe handle type. Is there an inflator on
> >>> that thing?
>
> >>> Steve
>
> >>Top line bredding stock.
>
> > Bredding... WTF!
>
> > Chemo The Phony... get yer dumb ass outta here... NOW!
>
> > You offensive little piece of clown shit, I got yer number, I'm gonna
> > tweak yer phony brown nose til you cry mama!
>
> bet *that* has him quaking in his boots!
>
> blake

Ya...I be a trembling as I write this. I'm scarafied!!

On Mon, 1 Mar 2010 16:33:48 -0500, James Silverton wrote:

> sf wrote on Mon, 01 Mar 2010 11:53:35 -0800:
>
>>> I've already *got* twelve appetizers planned;
>
>> *Twelve* appetizers for only five people? That's too much
>> food if you plan to serve dinner too. I'm full just thinking
>> about it.
>
> Making a meal of "appetizers" is not uncommon in Greek meals:- mezze (I
> think that's how it is spelled). There is a quite good local Lebanese
> restaurant where such a mezze is also a speciality.

is the restaurant in rockville, james?

your pal,
blake

On Tue, 2 Mar 2010 13:28:48 -0800, Steve B wrote:

> "Omelet" > wrote
>
> ... The wheat intolerance issue has gotten worse
>> as I get older.
>> --
>> Peace! Om
>
> My biggest intolerance is intolerant people. Ugh!
>
> Steve

good luck on an avoidance diet there.

your pal,
blake

On Wed, 03 Mar 2010 07:57:51 +0200, ChattyCathy wrote:

> projectile vomit chick wrote:
>
>>
>> Wow, an "insult" from someone that passes out imaginary tinfoil
>> beanies on the internet and conducts useless "polls".....your opinion
>> means *so much* to me. HAHAHA
>
> Honestly PVC, if you want a TFH so much, you're welcome to one. Besides,
> there's not just beanies in the catalog - sure you'd look stunning in
> the tiara...

i'm told they look great covered in vomit.

your pal,
blake

On Wed, 3 Mar 2010 05:09:05 -0800, Bob Terwilliger wrote:

> Steve B wrote:
>
>> My biggest intolerance is intolerant people. Ugh!
>
> Same here.
>
> Death to fanatics!
>
> Bob

make sure to torture them first, just in case.

your pal,
blake

On Wed, 3 Mar 2010 05:09:05 -0800, "Bob Terwilliger"
> wrote:

> Steve B wrote:
>
> > My biggest intolerance is intolerant people. Ugh!
>
> Same here.
>
> Death to fanatics!
>
> Bob
>
Getting in the mood for the middle east, I see.


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

Om replied:

>> Without giving too much away, here are some of those steps:
>>
>> shave parmesan
>> make lemon-rosemary oil
>> make shallot confit
>> roast bell peppers
>> reconstitute apricots
>> make aïoli
>> cut up feta
>> make hollandaise
>> mix coriander, cumin, thyme, black pepper, salt, and paprika
>> pit olives
>> reduce balsamic
>> plate napoleon
>>
>
> You better "give" when you are done dear, and take some pics.
> You have aroused my curiosity. ;-)

Okay, the dinner was last night. I made these appetizers:

* chèvre with balsamic vinegar: some was placed on slabs of roasted yellow
bell pepper, some was on dried apricots which had been reconstituted using a
mixture of water and Amontillado sherry.

* parmesan-beet profiteroles: the profiteroles had parmesan baked into them,
had parmesan melted on top of them, and had shards of parmesan inside them,
along with a mousse made by whipping gelatinized beet-beef-cranberry stock
with egg whites.

* smoked oyster mushrooms with lemon & rosemary: the mushrooms were smoked
early in the day, then bathed in a lemon-rosemary olive oil which I made
last week.

* lentils with pepperoni, porcini, and Tuscan kale

* spiced caramelized cauliflower with pistachios: the cauliflower was cut
into chunks, brushed with olive oil, and roasted until deeply browned. Then
it was sprinkled with the spice mix shown above, and sprinkled with roasted
pistachios.

* ****aladière (a French interpretation of olive-anchovy-onion pizza)

* orechiette with winter squash, caramelized onions, brown butter, and fried
sage

Lin also set out a platter with various cheeses, crackers, and sliced
salami, and another plate with a big chunk of pate. We had artisanal bread
coated with coarse salt to dip into the rosemary-lemon oil and to have with
the pate.

I'd planned to make a bacon shingle with chanterelles, shallot confit, and
hollandaise, but chanterelles were unavailable. I'd also planned to make a
grilled romaine salad with niçoise olives, anchovies, and feta, but we
already had plenty of food -- the dishes listed above were just the
APPETIZERS! The main course (made by Lin) was rack of lamb with cherry-olive
sauce. Her side dishes were pureed root vegetables (potatoes, parsnips, and
rutabagas) and steamed asparagus with aïoli (which I'd made). Dessert was
butter cake with lemon curd (made with one Eureka lemon and one Meyer lemon)
and a meringue topping.

Lin took pictures using her iPhone, but I don't think she's downloaded the
photos yet. Even when she does, she'll probably post them on Facebook rather
than here because clueless AOL newbie Sheldon "Pussy" Katz can eat a bag of
shit.

Bob

Om wrote:

>> * lentils with pepperoni, porcini, and Tuscan kale
>
> The Porcini was not overwhelmed by the pepperoni?

No, in fact if anything it could have used more pepperoni. The pepperoni was
in very thin slices which I broiled before adding to the lentils.


>> Lin also set out a platter with various cheeses, crackers, and sliced
>> salami, and another plate with a big chunk of pate. We had artisanal
>> bread coated with coarse salt to dip into the rosemary-lemon oil and to
>> have with the pate.
>
> What kind of liver?

Chicken.


>> Lin took pictures using her iPhone, but I don't think she's downloaded
>> the photos yet. Even when she does, she'll probably post them on Facebook
>> rather than here because clueless AOL newbie Sheldon "Pussy" Katz can eat
>> a bag of shit.
>
> Wah. :-( I'm not a member of facebook and will never be, so can you
> e-mail me the link please? TIA!

Looks like Lin's settings are "Friends Only" for her photography. Sorry.

Bob

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> >> * lentils with pepperoni, porcini, and Tuscan kale
> >
> > The Porcini was not overwhelmed by the pepperoni?
>
> No, in fact if anything it could have used more pepperoni. The pepperoni was
> in very thin slices which I broiled before adding to the lentils.

Hm. Never tried pepperoni with lentils. I generally use leftover ham
bones, or sometimes bacon stock and bits along with thinly sliced
carrots and onions. Same way I do split peas. I like the idea. :-)

So the Porcinis made their presence known I take it. They tend to be
very pungent but I like them.

>
>
> >> Lin also set out a platter with various cheeses, crackers, and sliced
> >> salami, and another plate with a big chunk of pate. We had artisanal
> >> bread coated with coarse salt to dip into the rosemary-lemon oil and to
> >> have with the pate.
> >
> > What kind of liver?
>
> Chicken.

Perfect. Imo, it makes a smoother pate'. I've had problems with beef
liver coming out a bit gritty when I've tried making wurst with it.
>
>
> >> Lin took pictures using her iPhone, but I don't think she's downloaded
> >> the photos yet. Even when she does, she'll probably post them on Facebook
> >> rather than here because clueless AOL newbie Sheldon "Pussy" Katz can eat
> >> a bag of shit.
> >
> > Wah. :-( I'm not a member of facebook and will never be, so can you
> > e-mail me the link please? TIA!
>
> Looks like Lin's settings are "Friends Only" for her photography. Sorry.
>
> Bob

So I'm not her friend? :-( But then, I don't know how Facebook works.
Why won't you share them on alt.binaries.food? Sheldon does not post
there because he uses googlegroups. They don't support binary groups.
--
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>

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