On 2013-08-16 01:13:31 +0000, sf said:

> On Thu, 15 Aug 2013 11:42:09 -0700, gtr > wrote:
>
>> now the surprising appearance of falafel burgers.
>
> How do you like it? I've been thinking about doing that too -
> harissa, tzatziki sauce and all.

I definitely like them. I put them between rye bread with Dijon, just
to give you an idea of how wide-ranging their utility is! That's most
frequently how I do other burger types at home. I don't know which
brand it is, we got it at Mother's but I'll take note next time.

*---===---

As mentioned elsewhere, we've become real falafel fans and make a
middle-eastern meal once a week most of the time with pilaf or couscous
(Near East brands), tabouli, broiled eggplant and whatever else seems
right, maybe a cucumber salad.

This sure showed me rfc's direct/indirect utility. My interest emanated
from some discussion centering on whether falafel was an Indian food
item. It is not.

Falafel is easier to make than fried eggs. We'd been using Al Wadi
brand, but I got a box of Sadaf brand just because I seem to like every
pickle they make. And frankly it's better, but the box only includes
one large envelope of mix instead of two small ones. The wife wanted a
number of extra falafel for lunches this week. I made as many as I
could with the larger skillet, but still through about a 3rd of the mix
away. No matter.

I was surprised they tasted so different. And the Sadaf product looks a
little more green than the Al Wadi and more like what we get in the
better joints.

Al Wadi brand came with 3 boxes and a falafel scoop packaged together,
that's why I got it.

On 2013-08-16 03:31:53 +0000, Janet Bostwick said:

> I think old, established neighborhoods and communities will change
> their customs and face slowly. People who live in these areas don't
> let go of old ways easily. Where I grew up, the convenience store was
> down a couple blocks on the corner. It carried milk/cheese, bread,
> ice cream, beer, wine, chips, a few canned goods -- i think it was
> always open -- therefore a convenience store.

The little mom-and-pop grocery stores that were plopped down in
residential neighborhoods when I was incarcerated for a few years in
Oklahoma in the 60's--I suppose they were "convenience stores" but at
that point neither the phrase nor the 7-11 chain existed to my
knowledge.

Those stores were as wide-ranging as a vending machine: Some had
butchers, some had fresh egg/ham salads, some had a single gas-pump,
some sold fireworks year-round. They were all named after the owner,
Moore's, Coe's, Carson's. And they all had "pop" machines where the
bottles were stored in cool water and you pulled the bottle along a
long track and then out.

> I understand what Sheldon is talking about. In my neck of the woods,
> some stores like
> this would have brats or burgers 'fried' (flattop) to order, served on
> a semmel. I think it's charming that corporate American fast food
> hasn't gotten to every nook and cranny yet.

On Thu, 15 Aug 2013 22:53:11 -0500, Sqwertz >
wrote:

>On Thu, 15 Aug 2013 21:31:53 -0600, Janet Bostwick wrote:
>
>> I think old, established neighborhoods and communities will change
>> their customs and face slowly. People who live in these areas don't
>> let go of old ways easily. Where I grew up, the convenience store was
>> down a couple blocks on the corner. It carried milk/cheese, bread,
>> ice cream, beer, wine, chips, a few canned goods -- i think it was
>> always open -- therefore a convenience store. I understand what
>> Sheldon is talking about. In my neck of the woods, some stores like
>> this would have brats or burgers 'fried' (flattop) to order, served on
>> a semmel. I think it's charming that corporate American fast food
>> hasn't gotten to every nook and cranny yet.
>
>I can only think of two convenience stores around here that even have
>a flat top grill. I'm sure they could do a fried egg if you ask, but
>it would be served on a tortilla! Otherwise the breakfast fare is
>strictly breakfast pre-made breakfast tacos.
>
>Then of course there's always the breakfast taquitos at 7-11. Made
>and frozen by corporate, microwaved to thaw at the store, and put on
>the hot dog rollers.
>
>-sw

Talk about living in a bubble... the highest end resto Pablo the dwarf
patronizes is Taco Bell... the sqwertz is obviously totally unfamiliar
with any food that's not from his tex-mex ghetto... even all the food
pix he posts are of a tex-mex genre. There's no lower food form on
the planet than tex-mex... all awful tasting cheapo crap that can only
be tolerated hidden under an ocean of fiery hot sauce... with all the
hot sauce he smothers his food he wouldn't know a burrito from a dog
turd.

On 8/15/2013 9:16 PM, sf wrote:

>>> Do you put an egg on your hamburger too? That seems so gross to me.
>>> However, those breakfast sandwiches that McDonald's sells (sausage
>>> patty with an egg served in a lightly toasted English muffin) are
>>> really good. We used to make those at home when the kids still lived
>>> with us. AFAIC, the trick is to make the patty very, very thin. If I
>>> didn't, I'd run out of steam and couldn't finish the sandwich.
>>>
>>
>> I still get those from McD's. Nothing else, though. It is probably the one
>> thing they serve that is not *******ized and stabilized and corporatized to
>> death.
>>
> My current McD weakness is those hamburgers from the $1 menu that have
> grilled onion on them. I don't want to know anything more about them
> than that.
>

Every Thursday for the past couple of years I've been buying two
breakfast sandwiches to take to work. My day starts with a cup of tea
and a chat with the office manager (though she drinks coffee). Most
times we have the McGriddle with sausage, egg, and cheese.

Wednesday we have a Ray's onion bagel, Fridays she brings doughnuts.

The $1 menu onion burger is a good quick meal once in a while. I don't
know if it is beef or kangaroo meat, but it is OK in a pinch. Like you,
don't tell me

Sqwertz wrote:
> Say what? I never said I made anything resembling a BLT.

Ya shot mayo-sperm all over it, faggot, remember?

Sqwertz wrote:
> At your age I didn't know you could backpedal that far and fast.

You grab yer knees and take Marty's cock up yer man-pussy all the time.

Sqwertz wrote:
> I have never seen a fried egg sandwich at ANY convenience store,

**** you and **** what you see.

Sqwertz wrote:
> <ywan> For the purposes of this argument,
STFU, faggot.

Sqwertz wrote:
> Of course any place that sells hot breakfast will have an egg
> sandwich.

**** off queer, no one cares what you think.

Sqwertz wrote:
> More of the tiny little bubble of a world that you occupy.
>
> -sw

You working the truck stop glory holes again, Sqwerty?

Sqwertz wrote:
> Some people, I tell ya.
>
> -sw

Says the short, fat, balding Austin faggot...

Sqwertz wrote:

You failed LIFE, faggot.

Sqwertz wrote:
> Those are "biscuit abominations".
>
> -sw

Quick, sperm 'em up with Mayo, ya queerbait.

Sqwertz wrote:
> Even with the cheese the Sausage McMuffins are too dry for me.

You need to gargle some sperm, right faggot?

Sqwertz wrote:
> As soon as 7-11 rebranded
> the stores, the prices on everything but gas went up significantly.

Those Laredo 100s you huff too, right faggy?

Sqwertz wrote:
> [snip all the ignorant and childish Texas barbs]
>
> -sw

**** you and **** your stupid babble to Hell.

Sqwertz wrote:
> I can only think of two convenience stores around here that even have
> a flat top grill.

And a SNAP card luser like you knows ALL the cheap spots, eh?

> I like them over "very" easy, so that doesn't work too well

Why, does Sqwerty pump yer man-pussy too hard?

On Fri, 16 Aug 2013 13:35:54 GMT, "l not -l" > wrote:

>
> On 16-Aug-2013, sf > wrote:
>
> > On Thu, 15 Aug 2013 18:25:01 GMT, "l not -l" > wrote:
> >
> > > I'd use for a sandwich. OTH, I periodically have an EggBeater's and
> > > sausage on English muffin.
> >
> > How do Eggbeaters work when you bake cakes?
> I don't bake cakes often; but, when I do, I use whole eggs. EggBeaters
> work well cooking in general and many baked items; but, in a cake, I
> choose eggs for the fat that helps make the cake moist. In
> cooking/baking, I decide which to use based upon my understanding of the
> purpose of eggs in the recipe.

Okay, thanks. I only buy whole eggs, have never bought eggs in a box.
I might be more inclined to do it if they were whole eggs, scrambled
together, so all I needed to do was measure them out. But aren't they
whites? I'd buy them every now and then if they were good for making
angelfood cake, but no one has said anything here about them working
for that - so I haven't bothered.

--
Food is an important part of a balanced diet.

On 2013-08-16 18:11:52 +0000, sf said:

> Okay, thanks. I only buy whole eggs, have never bought eggs in a box.
> I might be more inclined to do it if they were whole eggs, scrambled
> together, so all I needed to do was measure them out. But aren't they
> whites? I'd buy them every now and then if they were good for making
> angelfood cake, but no one has said anything here about them working
> for that - so I haven't bothered.

I'm not a fan of "cake" as generally presented: larded with gobs of
sugar and goo. But I do love angelfood cakes, plain doughnust and that
kind of thing. Are angelfood cakes hard to make?

It would blow Nancy's mind if I made a friggin' cake!

gtr wrote:
>
> It would blow Nancy's mind if I made a friggin' cake!

Think what it would do to Sqwerty's!

"sf" > wrote in message
...
> On Thu, 15 Aug 2013 12:52:36 -0700, "Cheri" >
> wrote:
>
>> I love SPAM, I always have it on hand.
>
> I hate that stuff and yes, I've tried it.

So does my dh. He will not eat it no matter what. I really like it fried.

Cheri

> wrote in message
...
> On Fri, 16 Aug 2013 00:27:35 -0700, sf > wrote:
>
>>On Thu, 15 Aug 2013 12:52:36 -0700, "Cheri" >
>>wrote:
>>
>>> I love SPAM, I always have it on hand.
>>
>>I hate that stuff and yes, I've tried it.
>
> An abomination !


Mmmmmmmmmmmm.

Cheri

"sf" > wrote in message
...
> On Fri, 16 Aug 2013 13:35:54 GMT, "l not -l" > wrote:
>
>>
>> On 16-Aug-2013, sf > wrote:
>>
>> > On Thu, 15 Aug 2013 18:25:01 GMT, "l not -l" > wrote:
>> >
>> > > I'd use for a sandwich. OTH, I periodically have an EggBeater's and
>> > > sausage on English muffin.
>> >
>> > How do Eggbeaters work when you bake cakes?
>> I don't bake cakes often; but, when I do, I use whole eggs. EggBeaters
>> work well cooking in general and many baked items; but, in a cake, I
>> choose eggs for the fat that helps make the cake moist. In
>> cooking/baking, I decide which to use based upon my understanding of the
>> purpose of eggs in the recipe.
>
> Okay, thanks. I only buy whole eggs, have never bought eggs in a box.
> I might be more inclined to do it if they were whole eggs, scrambled
> together, so all I needed to do was measure them out. But aren't they
> whites? I'd buy them every now and then if they were good for making
> angelfood cake, but no one has said anything here about them working
> for that - so I haven't bothered.

I don't think I've ever seen eggs that weren't whole eggs

--
--
http://www.helpforheroes.org.uk/shop/

On Fri, 16 Aug 2013 08:26:48 -0700, gtr > wrote:

> On 2013-08-16 01:13:31 +0000, sf said:
>
> > On Thu, 15 Aug 2013 11:42:09 -0700, gtr > wrote:
> >
> >> now the surprising appearance of falafel burgers.
> >
> > How do you like it? I've been thinking about doing that too -
> > harissa, tzatziki sauce and all.
>
> I definitely like them. I put them between rye bread with Dijon, just
> to give you an idea of how wide-ranging their utility is! That's most
> frequently how I do other burger types at home. I don't know which
> brand it is, we got it at Mother's but I'll take note next time.
>
> *---===---
>
> As mentioned elsewhere, we've become real falafel fans and make a
> middle-eastern meal once a week most of the time with pilaf or couscous
> (Near East brands), tabouli, broiled eggplant and whatever else seems
> right, maybe a cucumber salad.
>
> This sure showed me rfc's direct/indirect utility. My interest emanated
> from some discussion centering on whether falafel was an Indian food
> item. It is not.
>
> Falafel is easier to make than fried eggs. We'd been using Al Wadi
> brand, but I got a box of Sadaf brand just because I seem to like every
> pickle they make. And frankly it's better, but the box only includes
> one large envelope of mix instead of two small ones. The wife wanted a
> number of extra falafel for lunches this week. I made as many as I
> could with the larger skillet, but still through about a 3rd of the mix
> away. No matter.
>
> I was surprised they tasted so different. And the Sadaf product looks a
> little more green than the Al Wadi and more like what we get in the
> better joints.
>
> Al Wadi brand came with 3 boxes and a falafel scoop packaged together,
> that's why I got it.

I rarely buy packaged products, but bought a package of falafel mix
when then sat around for a very long time until my son dug it out of
the cupboard and make falafels one time. I don't remember what brand
it was, but it was good enough that son (who actually makes falafel at
his house occasionally) commented about how good it was. Too bad I
didn't make a note of it! Well, I haven't tried to replace it yet.
We just go to Falafel Drive In whenever we want a falafel fix.
However, I've seen so many falafel burgers that I'm thinking I'd like
to try that concept one of these days. I like the idea of getting a
little scoop with the mix, so thanks for the Al Wadi recommendation -
I'll see if I can find it here.

--
Food is an important part of a balanced diet.

On Fri, 16 Aug 2013 11:35:26 -0700, "Cheri" >
wrote:

> "sf" > wrote in message
> ...
> > On Thu, 15 Aug 2013 12:52:36 -0700, "Cheri" >
> > wrote:
> >
> >> I love SPAM, I always have it on hand.
> >
> > I hate that stuff and yes, I've tried it.
>
> So does my dh. He will not eat it no matter what. I really like it fried.
>
You know what they say about opposites attract? My husband likes it
too... that's how I came to try it.

--
Food is an important part of a balanced diet.

On Fri, 16 Aug 2013 11:26:30 -0700, gtr > wrote:

> On 2013-08-16 18:11:52 +0000, sf said:
>
> > Okay, thanks. I only buy whole eggs, have never bought eggs in a box.
> > I might be more inclined to do it if they were whole eggs, scrambled
> > together, so all I needed to do was measure them out. But aren't they
> > whites? I'd buy them every now and then if they were good for making
> > angelfood cake, but no one has said anything here about them working
> > for that - so I haven't bothered.
>
> I'm not a fan of "cake" as generally presented: larded with gobs of
> sugar and goo. But I do love angelfood cakes, plain doughnust and that
> kind of thing. Are angelfood cakes hard to make?
>
> It would blow Nancy's mind if I made a friggin' cake!

No idea, because I've never made one from scratch... but ex-SIL used
to do it all the time (because she made leche flan which called for 12
egg yolks) and she always claimed it was easy.

--
Food is an important part of a balanced diet.

On 2013-08-16 19:10:31 +0000, Michael Press said:

>>> Even with the cheese the Sausage McMuffins are too dry for me. I
>>> always ask for some of those little tubs of butter to set them down.
>>> Yes, McDonalds gives out REAL WHIPPED BUTTER rather than
>>> butter-flavored vegetable shortening.
>>
>> I have no problems eating toast or English muffins dry. The wife looks
>> at me with incredulity. Of course she looks at me that way the bulk of
>> the day anyhow.
>
> "Is he still here?"

"You should've seen her face. It was the exact same look my father gave
me when I told him I wanted to be a ventriloquist." - Costanza

On 2013-08-16 19:29:18 +0000, sf said:

>> Al Wadi brand came with 3 boxes and a falafel scoop packaged together,
>> that's why I got it.

[snip]

> I like the idea of getting a little scoop with the mix, so thanks for
> the Al Wadi recommendation - I'll see if I can find it here.

Al Wadi also makes a good (small!) jar of tahini (sesame paste) for
making the tahini (taratoor--"tahini sauce"). I find most of the
middle-eastern grocery stores sell tahini (the paste) in giant jars.
Enough to last longer than my refridgerator.

Regarding the scoop, it's a convenience. But with the thicker and much
stickier Sadaf falafel mix it's *critical*.

On 2013-08-16 19:28:46 +0000, l not -l said:

> Yes, they are basically colored (beta carotene) egg whites; that is why
> I do not use them in baked goods in which the yolk plays a vital role.

Hmm. I wonder what they do with the yolks...

On Fri, 16 Aug 2013 20:03:34 +0100, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Fri, 16 Aug 2013 13:35:54 GMT, "l not -l" > wrote:
> >
> >>
> >> On 16-Aug-2013, sf > wrote:
> >>
> >> > On Thu, 15 Aug 2013 18:25:01 GMT, "l not -l" > wrote:
> >> >
> >> > > I'd use for a sandwich. OTH, I periodically have an EggBeater's and
> >> > > sausage on English muffin.
> >> >
> >> > How do Eggbeaters work when you bake cakes?
> >> I don't bake cakes often; but, when I do, I use whole eggs. EggBeaters
> >> work well cooking in general and many baked items; but, in a cake, I
> >> choose eggs for the fat that helps make the cake moist. In
> >> cooking/baking, I decide which to use based upon my understanding of the
> >> purpose of eggs in the recipe.
> >
> > Okay, thanks. I only buy whole eggs, have never bought eggs in a box.
> > I might be more inclined to do it if they were whole eggs, scrambled
> > together, so all I needed to do was measure them out. But aren't they
> > whites? I'd buy them every now and then if they were good for making
> > angelfood cake, but no one has said anything here about them working
> > for that - so I haven't bothered.
>
> I don't think I've ever seen eggs that weren't whole eggs
>
They come in a one pint carton that's found in the refrigerated
section. You might not even realize they're real egg whites with a
name like "Egg Beaters".

--
Food is an important part of a balanced diet.

On Fri, 16 Aug 2013 13:07:55 -0700, gtr > wrote:

> On 2013-08-16 19:29:18 +0000, sf said:
>
> >> Al Wadi brand came with 3 boxes and a falafel scoop packaged together,
> >> that's why I got it.
>
> [snip]
>
> > I like the idea of getting a little scoop with the mix, so thanks for
> > the Al Wadi recommendation - I'll see if I can find it here.
>
> Al Wadi also makes a good (small!) jar of tahini (sesame paste) for
> making the tahini (taratoor--"tahini sauce"). I find most of the
> middle-eastern grocery stores sell tahini (the paste) in giant jars.
> Enough to last longer than my refridgerator.

I'm lucky, because I don't have to buy it in a bottle. I can just
scoop it up and buy as much as I want/think I need.
>
> Regarding the scoop, it's a convenience. But with the thicker and much
> stickier Sadaf falafel mix it's *critical*.

Not familiar with any of those brands. The Alwadi sounds more like
what I'd be looking for though.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Fri, 16 Aug 2013 20:03:34 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Fri, 16 Aug 2013 13:35:54 GMT, "l not -l" > wrote:
>> >
>> >>
>> >> On 16-Aug-2013, sf > wrote:
>> >>
>> >> > On Thu, 15 Aug 2013 18:25:01 GMT, "l not -l" >
>> >> > wrote:
>> >> >
>> >> > > I'd use for a sandwich. OTH, I periodically have an EggBeater's
>> >> > > and
>> >> > > sausage on English muffin.
>> >> >
>> >> > How do Eggbeaters work when you bake cakes?
>> >> I don't bake cakes often; but, when I do, I use whole eggs.
>> >> EggBeaters
>> >> work well cooking in general and many baked items; but, in a cake, I
>> >> choose eggs for the fat that helps make the cake moist. In
>> >> cooking/baking, I decide which to use based upon my understanding of
>> >> the
>> >> purpose of eggs in the recipe.
>> >
>> > Okay, thanks. I only buy whole eggs, have never bought eggs in a box.
>> > I might be more inclined to do it if they were whole eggs, scrambled
>> > together, so all I needed to do was measure them out. But aren't they
>> > whites? I'd buy them every now and then if they were good for making
>> > angelfood cake, but no one has said anything here about them working
>> > for that - so I haven't bothered.
>>
>> I don't think I've ever seen eggs that weren't whole eggs
>>
> They come in a one pint carton that's found in the refrigerated
> section. You might not even realize they're real egg whites with a
> name like "Egg Beaters".

Well I've never seen those. We will be going to a supermkt tomorrow so will
look Not that I will be temped though!

--
--
http://www.helpforheroes.org.uk/shop/

Sqwertz wrote:
> Obviously I have higher standards that Taco Hell.

Bullshit, you mayo-spurting needle-dick!

> Stop being such a
> petulant little baby kook.
>
> -sw

Stop taking pics of every damned meal you make, freakazoid.

In article >,
Brooklyn1 > wrote:

> Did ya ever stop to think that maybe food is different in different
> locations... I've been in the south, no restaurant food impressed me,
> and food in Texas restos has to be the worst on the planet by far...

One of the best Italian food restaurants for me was in Houston.
Had a superb, multi-course, classic meal.

--
Michael Press

On 2013-08-16 22:46:42 +0000, Michael Press said:

> In article >,
> Brooklyn1 > wrote:
>
>> Did ya ever stop to think that maybe food is different in different
>> locations... I've been in the south, no restaurant food impressed me,
>> and food in Texas restos has to be the worst on the planet by far...
>
> One of the best Italian food restaurants for me was in Houston.
> Had a superb, multi-course, classic meal.

Disregarding Mexican food and BBQ (two things that obviously Texas does
well), I've had a lot of great meals in Texas, particularly Dallas and
Austin. It's not as easy to find as it is in areas with broader
diversity and deeper pockets. But there's good food there.

Knowing little about Brooklyn1's experiences in "the South" (where was
that exactly, Scottsboro, AL") or "Texas restos" (Which ones? Subway's
and Denny's?). My general takeaway is that he didn't do the research to
find the exceptional restaurants, or... er... "restos". If so, he
didn't some pretty bad research.

In article <2013081611263078418-xxx@yyyzzz>, gtr > wrote:

> On 2013-08-16 18:11:52 +0000, sf said:
>
> > Okay, thanks. I only buy whole eggs, have never bought eggs in a box.
> > I might be more inclined to do it if they were whole eggs, scrambled
> > together, so all I needed to do was measure them out. But aren't they
> > whites? I'd buy them every now and then if they were good for making
> > angelfood cake, but no one has said anything here about them working
> > for that - so I haven't bothered.
>
> I'm not a fan of "cake" as generally presented: larded with gobs of
> sugar and goo. But I do love angelfood cakes, plain doughnust and that
> kind of thing. Are angelfood cakes hard to make?
>
> It would blow Nancy's mind if I made a friggin' cake!

I just posted a recipe for yellow cake.

--
Michael Press

In article >, ViLco > wrote:

> Il 14/08/2013 22:46, Paul M. Cook ha scritto:
>
> > I am having a hankering for an egg sandwich. How do you make yours?
>
> I just had a thin frittata sandwich for lunch: beat 2 eggs with some
> grated parmigiano reggiano and freshly ground black pepper and let
> aside. Take a skillet, 20cm diameter for 1 egg, 27 for 2 eggs, so to
> have a thin frittata which cooks wuickly. Sautee some pancetta in EVO
> oil, remove the now crispy pancetta and put it in the egg batter, mix
> all well, heat the same skillet where you fried the pancetta, where
> there's still the EVO oil and the pancetta fat, and pour the batter in.
> Fry for a couple of minutes over medium heat, flip it and let it cook
> for another pair of minutes.
> A simple sandwich with this frittata would result too dry, so I always
> add some easy melting cheese on top of the frittata as soon as I flip it
> and cover the skillet with a lid.
> Some tabasco drops here and there and it's ready to enter the sandwich.

I am going to do this one.

--
Michael Press

Michael Press wrote:
> Brooklyn1 wrote:
>
>> Did ya ever stop to think that maybe food is different in different
>> locations... I've been in the south, no restaurant food impressed me,
>> and food in Texas restos has to be the worst on the planet by far...
>
>One of the best Italian food restaurants for me was in Houston.
>Had a superb, multi-course, classic meal.

Where's the web site?!?!?

I seriously doubt there are any guido hoods in texas... tex mex pasta
e fagioli with pinto beans ain't gonna fly. I'll bet there's nowhere
in all of Texas where one can buy ****ghet with scungilli and pepper
biscuut, real spumoni, and genuwine dago red... the best guinea food
in Texas is Olive Garbage. In the US you're not going to find any
*real* 'talian food other than in NYC & Beantown and inbetween (parts
of CT & RI has good 'talian). Franco American, Chef Boyardi, and
Progresso soup is better than anything in Texas. There's no decent
Italian food in Los Angeles, none in Frisco, and none in Vegas...
Chicago has so-so 'talian but not great... deep dish ain't 'talian. I
got a ton of eggplant to harvest, I think tomorrow I'm gonna whip up a
huge batch of wonderful caponata... you don't even know what it is...
don't bother to Google, you won't find the real deal on the net. Yo,
Guido, Carmine, fit this shadrool for C-menta shooz! LOL

Sqwertz wrote:
> Stop being such a
> petulant little baby kook.
>
> -sw

**** you and your damnable trolling.

And why'd you stalk Omelet?