A few years back I went to a winery dinner which rolled out the winery's latest collection. Different wine parings with each course, etc.

They served a gazpacho there that was the best I've ever had. Just the right combination of acid, heat, sweet and vegetables. It was not overly liquid but it wasn't pureed too much, it was It was topped with some shrimp.

I've never been able to duplicate it. Does anyone have a medium spicy gazpacho recipe they really love? Really tried and true? Willing to share?

On Tue, 7 Jul 2015 10:24:17 -0700 (PDT), ImStillMags
> wrote:

>A few years back I went to a winery dinner which rolled out the winery's latest collection. Different wine parings with each course, etc.
>
>They served a gazpacho there that was the best I've ever had. Just the right combination of acid, heat, sweet and vegetables. It was not overly liquid but it wasn't pureed too much, it was It was topped with some shrimp.
>
> I've never been able to duplicate it. Does anyone have a medium spicy gazpacho recipe they really love? Really tried and true? Willing to share?
>
>


Apologies - This is a recipe that I wing....

Your overall consistency will depend on the types of tomatoes and
cukes you use - Romas and English cukes have the potential to give you
a thicker dish than big fat juicy late summer tomatoes and regular
cukes. You get different flavors that way, too.

Additionally, the texture can be well controlled with your food
processor or blender as well as by the type and amount of bread you
put in.

Oh...and if you do or do not add tomato juice....

The heat is determined by the jalapeno (or other hot pepper) you use.
Again, that can vary in spicing and is not dependent on recipe. Some
jalapenos are as sweet as as green peppers, others will really bite
the tongue. You need to test your pepper.

The shrimp part is always over and above and just needs a few
nice-size cocktail shrimp to make a more substantial meal.

Gazpacho has about as many variations and "authenticity" claims as
Italian red sauce.

On Tuesday, July 7, 2015 at 10:42:54 AM UTC-7, Boron Elgar wrote:
> On Tue, 7 Jul 2015 10:24:17 -0700 (PDT), ImStillMags
> > wrote:
>
> >A few years back I went to a winery dinner which rolled out the winery's latest collection. Different wine parings with each course, etc.
> >
> >They served a gazpacho there that was the best I've ever had. Just the right combination of acid, heat, sweet and vegetables. It was not overly liquid but it wasn't pureed too much, it was It was topped with some shrimp.
> >
> > I've never been able to duplicate it. Does anyone have a medium spicy gazpacho recipe they really love? Really tried and true? Willing to share?
> >
> >
>
>
> Apologies - This is a recipe that I wing....
>
> Your overall consistency will depend on the types of tomatoes and
> cukes you use - Romas and English cukes have the potential to give you
> a thicker dish than big fat juicy late summer tomatoes and regular
> cukes. You get different flavors that way, too.
>
> Additionally, the texture can be well controlled with your food
> processor or blender as well as by the type and amount of bread you
> put in.
>
> Oh...and if you do or do not add tomato juice....
>
> The heat is determined by the jalapeno (or other hot pepper) you use.
> Again, that can vary in spicing and is not dependent on recipe. Some
> jalapenos are as sweet as as green peppers, others will really bite
> the tongue. You need to test your pepper.
>
> The shrimp part is always over and above and just needs a few
> nice-size cocktail shrimp to make a more substantial meal.
>
> Gazpacho has about as many variations and "authenticity" claims as
> Italian red sauce.

I'm sure you are right. I've made it many times and it never turns out the same way twice. I keep trying. Some add sherry wine or wine vinegar, some add cilantro or basil, etc.etc.etc. I was just looking for a recipe or methodology that produced pretty consistent results that were pleasing..

On Tue, 7 Jul 2015 10:55:06 -0700 (PDT), ImStillMags
> wrote:

> On Tuesday, July 7, 2015 at 10:42:54 AM UTC-7, Boron Elgar wrote:
> > On Tue, 7 Jul 2015 10:24:17 -0700 (PDT), ImStillMags
> > > wrote:
> >
> > >A few years back I went to a winery dinner which rolled out the winery's latest collection. Different wine parings with each course, etc.
> > >
> > >They served a gazpacho there that was the best I've ever had. Just the right combination of acid, heat, sweet and vegetables. It was not overly liquid but it wasn't pureed too much, it was It was topped with some shrimp.
> > >
> > > I've never been able to duplicate it. Does anyone have a medium spicy gazpacho recipe they really love? Really tried and true? Willing to share?
> > >
> > >
> >
> >
> > Apologies - This is a recipe that I wing....
> >
> > Your overall consistency will depend on the types of tomatoes and
> > cukes you use - Romas and English cukes have the potential to give you
> > a thicker dish than big fat juicy late summer tomatoes and regular
> > cukes. You get different flavors that way, too.
> >
> > Additionally, the texture can be well controlled with your food
> > processor or blender as well as by the type and amount of bread you
> > put in.
> >
> > Oh...and if you do or do not add tomato juice....
> >
> > The heat is determined by the jalapeno (or other hot pepper) you use.
> > Again, that can vary in spicing and is not dependent on recipe. Some
> > jalapenos are as sweet as as green peppers, others will really bite
> > the tongue. You need to test your pepper.
> >
> > The shrimp part is always over and above and just needs a few
> > nice-size cocktail shrimp to make a more substantial meal.
> >
> > Gazpacho has about as many variations and "authenticity" claims as
> > Italian red sauce.
>
> I'm sure you are right. I've made it many times and it never turns out the same way twice. I keep trying. Some add sherry wine or wine vinegar, some add cilantro or basil, etc.etc.etc. I was just looking for a recipe or methodology that produced pretty consistent results that were pleasing.
>

Thank you! Believe it or not, I have never made or even tasted
gazpacho. It's something that I would love, but the weather is not
conducive to it here and my husband has only recently (in terms of how
long we've known each other) come over to not hating raw tomatoes and
I haven't fully accepted that it's not a figment of my imagination. I
approached the subject directly the other week and he claimed he likes
them... so maybe I'll bring the components to one of my kids places
sometime (less than an hour away, but a world away in terms of
weather) and take the opportunity to use their Vitamix(es) - yes,
they do and I don't.

--

sf

"sf" > wrote in message
...
> On Tue, 7 Jul 2015 10:55:06 -0700 (PDT), ImStillMags
> > wrote:
>
>> On Tuesday, July 7, 2015 at 10:42:54 AM UTC-7, Boron Elgar wrote:
>> > On Tue, 7 Jul 2015 10:24:17 -0700 (PDT), ImStillMags
>> > > wrote:
>> >
>> > >A few years back I went to a winery dinner which rolled out the
>> > >winery's latest collection. Different wine parings with each course,
>> > >etc.
>> > >
>> > >They served a gazpacho there that was the best I've ever had. Just the
>> > >right combination of acid, heat, sweet and vegetables. It was not
>> > >overly liquid but it wasn't pureed too much, it was It was topped with
>> > >some shrimp.
>> > >
>> > > I've never been able to duplicate it. Does anyone have a medium spicy
>> > > gazpacho recipe they really love? Really tried and true? Willing to
>> > > share?
>> > >
>> > >
>> >
>> >
>> > Apologies - This is a recipe that I wing....
>> >
>> > Your overall consistency will depend on the types of tomatoes and
>> > cukes you use - Romas and English cukes have the potential to give you
>> > a thicker dish than big fat juicy late summer tomatoes and regular
>> > cukes. You get different flavors that way, too.
>> >
>> > Additionally, the texture can be well controlled with your food
>> > processor or blender as well as by the type and amount of bread you
>> > put in.
>> >
>> > Oh...and if you do or do not add tomato juice....
>> >
>> > The heat is determined by the jalapeno (or other hot pepper) you use.
>> > Again, that can vary in spicing and is not dependent on recipe. Some
>> > jalapenos are as sweet as as green peppers, others will really bite
>> > the tongue. You need to test your pepper.
>> >
>> > The shrimp part is always over and above and just needs a few
>> > nice-size cocktail shrimp to make a more substantial meal.
>> >
>> > Gazpacho has about as many variations and "authenticity" claims as
>> > Italian red sauce.
>>
>> I'm sure you are right. I've made it many times and it never turns out
>> the same way twice. I keep trying. Some add sherry wine or wine
>> vinegar, some add cilantro or basil, etc.etc.etc. I was just looking
>> for a recipe or methodology that produced pretty consistent results that
>> were pleasing.
>>
>
> Thank you! Believe it or not, I have never made or even tasted
> gazpacho. It's something that I would love, but the weather is not
> conducive to it here and my husband has only recently (in terms of how
> long we've known each other) come over to not hating raw tomatoes and
> I haven't fully accepted that it's not a figment of my imagination. I
> approached the subject directly the other week and he claimed he likes
> them... so maybe I'll bring the components to one of my kids places
> sometime (less than an hour away, but a world away in terms of
> weather) and take the opportunity to use their Vitamix(es) - yes,
> they do and I don't.

Yeah, the tomato thing is weird. My husband hates them raw and so does my
brother. And Angela wouldn't eat them until recently. I think in some
cases it is a textural thing. But for my brother, he gets sores in his
mouth when he eats them. I have gotten sores too but never from tomatoes.
Potato chips used to do it to both of us but then one day I noticed that I
could eat them without getting the sores. Same for walnuts and pecans for
me but he still can't eat them.

On Tue, 07 Jul 2015 19:06:13 -0700, sf > wrote:


snip
Believe it or not, I have never made or even tasted
>gazpacho. It's something that I would love, but the weather is not
>conducive to it here and my husband has only recently (in terms of how
>long we've known each other) come over to not hating raw tomatoes and
>I haven't fully accepted that it's not a figment of my imagination. I
>approached the subject directly the other week and he claimed he likes
>them... so maybe I'll bring the components to one of my kids places
>sometime (less than an hour away, but a world away in terms of
>weather) and take the opportunity to use their Vitamix(es) - yes,
>they do and I don't.

We could skip the husband thing and just meet halfway and enjoy the
gazpacho ourselves. My husband has certain foods in mind that are to
be eaten hot -- period. Soup would be one of those foods.
Janet US

Janet B > wrote in
:

> We could skip the husband thing and just meet halfway and
> enjoy the gazpacho ourselves. My husband has certain foods in
> mind that are to be eaten hot -- period. Soup would be one of
> those foods. Janet US

I guess Vichyssoise is out too...

Reminds me of that scene in Red Dwarf where Rimmer explains his
greatest faux-pas. He had been invited finally to sit at the
captain's table and they were serving gazpacho soup but he didn't
know it was supposed to be served cold. He asked the waiter to
heat it up.

--

"If you are neutral in situations of injustice,
you have chosen the side of the oppressor " --
Desmond Tutu

On Wed, 08 Jul 2015 10:06:15 -0500, Michel Boucher
> wrote:

>Janet B > wrote in
:
>
>> We could skip the husband thing and just meet halfway and
>> enjoy the gazpacho ourselves. My husband has certain foods in
>> mind that are to be eaten hot -- period. Soup would be one of
>> those foods. Janet US
>
>I guess Vichyssoise is out too...
>
>Reminds me of that scene in Red Dwarf where Rimmer explains his
>greatest faux-pas. He had been invited finally to sit at the
>captain's table and they were serving gazpacho soup but he didn't
>know it was supposed to be served cold. He asked the waiter to
>heat it up.

chuckle
Janet US

Janet B wrote:

>On Wed, 08 Jul 2015 10:06:15 -0500, Michel Boucher
> wrote:
>
>>Janet B > wrote in
m:
>>
>>> We could skip the husband thing and just meet halfway and
>>> enjoy the gazpacho ourselves. My husband has certain foods in
>>> mind that are to be eaten hot -- period. Soup would be one of
>>> those foods. Janet US
>>
>>I guess Vichyssoise is out too...
>>
>>Reminds me of that scene in Red Dwarf where Rimmer explains his
>>greatest faux-pas. He had been invited finally to sit at the
>>captain's table and they were serving gazpacho soup but he didn't
>>know it was supposed to be served cold. He asked the waiter to
>>heat it up.
>
>chuckle
>Janet US

I prefer gazpacho before pureeing, I guess then it's called salsa. For
me once it's pureed may as well flush it... I'm not about to take my
beautiful home grown veggies and turn them into diarrhea. I make a
smallish dice of all the ingredients and let it macerate in the fridge
for an hour or three. I think the pureeing came about strictly out of
pure laziness. I never make salsa exactly the same twice, all depends
what's growing, what's in my fridge, and my mood.
http://www.buzzfeed.com/ryankincaid/...rty#.duZBVoLPk

On Wednesday, July 8, 2015 at 2:34:17 PM UTC-4, Brooklyn1 wrote:
> Janet B wrote:
>
> >On Wed, 08 Jul 2015 10:06:15 -0500, Michel Boucher
> > wrote:
> >
> >>Janet B > wrote in
> m:
> >>
> >>> We could skip the husband thing and just meet halfway and
> >>> enjoy the gazpacho ourselves. My husband has certain foods in
> >>> mind that are to be eaten hot -- period. Soup would be one of
> >>> those foods. Janet US
> >>
> >>I guess Vichyssoise is out too...
> >>
> >>Reminds me of that scene in Red Dwarf where Rimmer explains his
> >>greatest faux-pas. He had been invited finally to sit at the
> >>captain's table and they were serving gazpacho soup but he didn't
> >>know it was supposed to be served cold. He asked the waiter to
> >>heat it up.
> >
> >chuckle
> >Janet US
>
> I prefer gazpacho before pureeing,

I prefer some puree and some chunks. Best of both worlds.

Cindy Hamilton

"Michel Boucher" > wrote in message
...
> Janet B > wrote in
> :
>
>> We could skip the husband thing and just meet halfway and
>> enjoy the gazpacho ourselves. My husband has certain foods in
>> mind that are to be eaten hot -- period. Soup would be one of
>> those foods. Janet US
>
> I guess Vichyssoise is out too...
>
> Reminds me of that scene in Red Dwarf where Rimmer explains his
> greatest faux-pas. He had been invited finally to sit at the
> captain's table and they were serving gazpacho soup but he didn't
> know it was supposed to be served cold. He asked the waiter to
> heat it up.

My husband has heated pasta salad.

On Wednesday, July 8, 2015 at 11:34:17 AM UTC-7, Brooklyn1 wrote:
> Janet B wrote:
>
> >On Wed, 08 Jul 2015 10:06:15 -0500, Michel Boucher
> > wrote:
> >
> >>Janet B > wrote in
> m:
> >>
> >>> We could skip the husband thing and just meet halfway and
> >>> enjoy the gazpacho ourselves. My husband has certain foods in
> >>> mind that are to be eaten hot -- period. Soup would be one of
> >>> those foods. Janet US
> >>
> >>I guess Vichyssoise is out too...
> >>
> >>Reminds me of that scene in Red Dwarf where Rimmer explains his
> >>greatest faux-pas. He had been invited finally to sit at the
> >>captain's table and they were serving gazpacho soup but he didn't
> >>know it was supposed to be served cold. He asked the waiter to
> >>heat it up.
> >
> >chuckle
> >Janet US
>
> I prefer gazpacho before pureeing, I guess then it's called salsa. For
> me once it's pureed may as well flush it... I'm not about to take my
> beautiful home grown veggies and turn them into diarrhea. I make a
> smallish dice of all the ingredients and let it macerate in the fridge
> for an hour or three. I think the pureeing came about strictly out of
> pure laziness. I never make salsa exactly the same twice, all depends
> what's growing, what's in my fridge, and my mood.
> http://www.buzzfeed.com/ryankincaid/...rty#.duZBVoLPk




I like to puree half and then add the other half so that you have a soup with chunky.

On 7/8/2015 3:19 PM, Acme Bully Control wrote:
> On 7/9/2015 4:37 AM, Cindy Hamilton wrote:
>> On Wednesday, July 8, 2015 at 2:34:17 PM UTC-4, Brooklyn1 wrote:
>>> Janet B wrote:
>>>
>>>> On Wed, 08 Jul 2015 10:06:15 -0500, Michel Boucher
>>>> > wrote:
>>>>
> Ron Paul


Bodine FRAUD!

On 7/8/2015 3:20 PM, Acme Bully Control wrote:
> On 7/9/2015 4:34 AM, Brooklyn1 wrote:
>> Janet B wrote:
>>
>>> On Wed, 08 Jul 2015 10:06:15 -0500, Michel Boucher
>>> > wrote:
> +1
>
Bodine FRAUD!

On 7/9/2015 4:37 AM, Cindy Hamilton wrote:
> On Wednesday, July 8, 2015 at 2:34:17 PM UTC-4, Brooklyn1 wrote:
>> Janet B wrote:
>>
>>> On Wed, 08 Jul 2015 10:06:15 -0500, Michel Boucher
>>> > wrote:
>>>
Ron Paul served in the House of Representatives in from 1976 to 1977,
from 1979 to 1985 and from 1997 until 2013. He ran for President in
1988, 2008 and 2012. His outspoken position against any legislation that
would violate the Constitution earned him the nickname "Dr. No."

Ron Paul stood up for his opinions and tried to persuade his opponents.
He never sold out and did not allow Washington DC to corrupt him. He
serves as a shining example of how a politician and statesman should act
and be.

On 7/9/2015 4:34 AM, Brooklyn1 wrote:
> Janet B wrote:
>
>> On Wed, 08 Jul 2015 10:06:15 -0500, Michel Boucher
>> > wrote:
+1

On Wed, 08 Jul 2015 08:45:14 -0600, Janet B >
wrote:

> On Tue, 07 Jul 2015 19:06:13 -0700, sf > wrote:
>
>
> snip
> Believe it or not, I have never made or even tasted
> >gazpacho. It's something that I would love, but the weather is not
> >conducive to it here and my husband has only recently (in terms of how
> >long we've known each other) come over to not hating raw tomatoes and
> >I haven't fully accepted that it's not a figment of my imagination. I
> >approached the subject directly the other week and he claimed he likes
> >them... so maybe I'll bring the components to one of my kids places
> >sometime (less than an hour away, but a world away in terms of
> >weather) and take the opportunity to use their Vitamix(es) - yes,
> >they do and I don't.
>
> We could skip the husband thing and just meet halfway and enjoy the
> gazpacho ourselves. My husband has certain foods in mind that are to
> be eaten hot -- period. Soup would be one of those foods.
> Janet US

I can tell you one thing, it's a better bet for me that he will like
it if I make it at one of their homes and everyone else likes it.
He's funny that way, although you could be right about the soup should
be hot thing. I should just call it gazpacho and not reference soup.
Thanks!

--
A kitchen without a cook is just a room.

On 7/9/2015 8:58 AM, sf wrote:
>
> I can tell you one thing, it's a better bet for me that he will like
> it if I make it at one of their homes and everyone else likes it.No one cares.

Get OUT!


_,..._
/__ \
>< `. \
/_ \ |
\-_ /:|
,--'..'. :
,' `.
_,' \
_.._,--'' , |
, ,',, _| _,.'| | |
\\||/,'(,' '--'' | | |
_ ||| | /-' |
| | (- -)<`._ | / /
| | \_\O/_/`-.(<< |____/ /
| | / \ / -'| `--.'|
| | \___/ / /
| | H H / | |
|_|_..-H-H--.._ / ,| |
|-.._"_"__..-| | _-/ | |
| | | | \_ |
| Casa | | | | |
| & | |____| | |
| Acme Bully Control | _..' | |____|
jrei | |_(____..._' _.' |
`-..______..-'"" (___..--'

On 7/9/2015 7:17 AM, Acme Bully Control wrote:
> On 7/8/2015 3:19 PM, Acme Bully Control wrote:
>> On 7/9/2015 4:37 AM, Cindy Hamilton wrote:
>>> On Wednesday, July 8, 2015 at 2:34:17 PM UTC-4, Brooklyn1 wrote:
>>>> Janet B wrote:
>>>>
>>>>> On Wed, 08 Jul 2015 10:06:15 -0500, Michel Boucher
>>>>> > wrote:
>>>>>
>> I love Ron Paul
>
>
> Bodine FRAUD!
>
>
No one cares.

Get OUT!


_,..._
/__ \
>< `. \
/_ \ |
\-_ /:|
,--'..'. :
,' `.
_,' \
_.._,--'' , |
, ,',, _| _,.'| | |
\\||/,'(,' '--'' | | |
_ ||| | /-' |
| | (- -)<`._ | / /
| | \_\O/_/`-.(<< |____/ /
| | / \ / -'| `--.'|
| | \___/ / /
| | H H / | |
|_|_..-H-H--.._ / ,| |
|-.._"_"__..-| | _-/ | |
| | | | \_ |
| Casa | | | | |
| & | |____| | |
| Acme Bully Control | _..' | |____|
jrei | |_(____..._' _.' |
`-..______..-'"" (___..--'

On 7/8/2015 6:08 PM, Troll Disposal Service wrote:
> On 7/9/2015 8:58 AM, sf wrote:
>>
>> I can tell you one thing, it's a better bet for me that he will like
>> it if I make it at one of their homes and everyone else likes it.No
>> one cares.
>
> Get OUT!
>

BODINE FORGERY!

On 7/8/2015 6:12 PM, Troll Disposal Service wrote:
> On 7/9/2015 7:17 AM, Acme Bully Control wrote:
>> On 7/8/2015 3:19 PM, Acme Bully Control wrote:
>>> On 7/9/2015 4:37 AM, Cindy Hamilton wrote:
>>>> On Wednesday, July 8, 2015 at 2:34:17 PM UTC-4, Brooklyn1 wrote:
>>>>> Janet B wrote:
>>>>>
>>>>>> On Wed, 08 Jul 2015 10:06:15 -0500, Michel Boucher
>>>>>> > wrote:
>>>>>>
>>> I love Ron Paul
>>
>>
>> Bodine FRAUD!
>>
>>
> No one cares.

BODINE FORGERY!

On 7/8/2015 6:21 PM, Sqwertz wrote:
> I made Alton's gazpacho
No one cares.

Get OUT!


_,..._
/__ \
>< `. \
/_ \ |
\-_ /:|
,--'..'. :
,' `.
_,' \
_.._,--'' , |
, ,',, _| _,.'| | |
\\||/,'(,' '--'' | | |
_ ||| | /-' |
| | (- -)<`._ | / /
| | \_\O/_/`-.(<< |____/ /
| | / \ / -'| `--.'|
| | \___/ / /
| | H H / | |
|_|_..-H-H--.._ / ,| |
|-.._"_"__..-| | _-/ | |
| | | | \_ |
| Sqwerty | | | | |
| & | |____| | |
| Marty | _..' | |____|
jrei | |_(____..._' _.' |
`-..______..-'"" (___..--'

What's up, mister pinhead?

I
/ \
/oo\
/ _ \
/ \ / \
, .||
,' `.
_,' \
_.._,--'' , |
, ,',, _| _,.'| | |
\\||/,'(,' '--'' | | |
_ ||| | /-' |
| | (- -)<`._ | / /
| | \_\O/_/`-.(< |____/ /
| | / \ / -'| `--.'|
| | \___/ / /
| | H H / | |
|_|_..-H-H--.._ / ,| |
|-.._"_"__..-| | _-/ | |
| | | | \_ |
| Trump | | | | | |
| & | |____| | |
| Bushes | |____| | |
| |_(____..._' _.' |
`-..______..-'"" (___..--'

On 7/8/2015 8:27 PM, Acme Bully Control wrote:
> What's up,


Bodine FRAUD!

On Wed, 8 Jul 2015 21:27:13 -0500, "Acme Bully Control"
> wrote:

>
>
>What's up, mister pinhead?
>
> I
> / \
> /oo\
> / _ \
> / \ / \
>

The REAL Pinhead:

/\
/ \
/ \
/ \
| ¤ ¤ |
| ¿ |
| «» |
|_______ | <--- Pointy-Headed Imbecile Award®

On Wed, 8 Jul 2015 19:21:08 -0500, Sqwertz >
wrote:

>On Tue, 7 Jul 2015 10:24:17 -0700 (PDT), ImStillMags wrote:
>
>> I've never been able to duplicate it. Does anyone have a medium
>> spicy gazpacho recipe they really love? Really tried and true?
>> Willing to share?
>
>I made Alton's gazpacho figuring if Julie didn't like it, then it must
>be good. I was so confident that I even made a double batch - about 3
>quarts worth. I ate all of it within two days. Yes, it was good.
>And you can doctor up each serving with different things - more
>worcestershire, Clamato juice, more lime, horseradish, pickle chips,
>habanero Tabasco, shrimp, avocado, celery powder, etc...
>
>http://www.foodnetwork.com/recipes/a...ho-recipe.html
>
>I only took pictures of my shrimp/avocado version. And that's
>parsley, not basil. I used 3 different kinds of cucumbers and 4
>different tomato products (even canned peeled whole tomatoes).
>
>https://www.flickr.com/photos/sqwert...ream/lightbox/
>
>-sw

That looks absolutely delicious Steve...Shrimp are mouth watering!

William

On 7/9/2015 5:16 AM, Brooklyn1 wrote:
> On Wed, 8 Jul 2015 21:27:13 -0500, "Acme Bully Control"
> > wrote:
>
>>
>>
>> What's up, mister pinhead?
>>
>> I
>> / \
>> /oo\
>> / _ \
>> / \ / \
>>
>
> The REAL Pinhead:
>
> /\
> / \
> / \
> / \
> | ¤ ¤ |
> | ¿ |
> | «» |
> |_______ | <--- Pointy-Headed Imbecile Award®
>


Oh lookie, Marty's back in his white robes...

On Thu, 09 Jul 2015 07:19:00 +1000, Acme Bully Control
> wrote:

>On 7/9/2015 4:37 AM, Cindy Hamilton wrote:
>> On Wednesday, July 8, 2015 at 2:34:17 PM UTC-4, Brooklyn1 wrote:
>>> Janet B wrote:
>>>
>>>> On Wed, 08 Jul 2015 10:06:15 -0500, Michel Boucher
>>>> > wrote:
>>>>
>Ron Paul served in the House of Representatives in from 1976 to 1977,
>from 1979 to 1985 and from 1997 until 2013. He ran for President in
>1988, 2008 and 2012. His outspoken position against any legislation that
>would violate the Constitution earned him the nickname "Dr. No."
>
>Ron Paul stood up for his opinions and tried to persuade his opponents.
>He never sold out and did not allow Washington DC to corrupt him. He
>serves as a shining example of how a politician and statesman should act
>and be.

You mean a flaming racist asshole?

On 7/9/2015 6:37 AM, William wrote:
> On Wed, 8 Jul 2015 19:21:08 -0500, Sqwertz >
> wrote:
>
>> On Tue, 7 Jul 2015 10:24:17 -0700 (PDT), ImStillMags wrote:
>>
>>> I've never been able to duplicate it. Does anyone have a medium
>>> spicy gazpacho recipe they really love? Really tried and true?
>>> Willing to share?
>>
>> I made Alton's gazpacho figuring if Julie didn't like it, then it must
>> be good. I was so confident that I even made a double batch - about 3
>> quarts worth. I ate all of it within two days. Yes, it was good.
>> And you can doctor up each serving with different things - more
>> worcestershire, Clamato juice, more lime, horseradish, pickle chips,
>> habanero Tabasco, shrimp, avocado, celery powder, etc...
>>
>> http://www.foodnetwork.com/recipes/a...ho-recipe.html
>>
>> I only took pictures of my shrimp/avocado version. And that's
>> parsley, not basil. I used 3 different kinds of cucumbers and 4
>> different tomato products (even canned peeled whole tomatoes).
>>
>> https://www.flickr.com/photos/sqwert...ream/lightbox/
>>
>> -sw
>
> That looks absolutely delicious Steve...Shrimp are mouth watering!
>
> William
>


PLEASE!

Do NOT feed the troll!


_,..._
/__ \
>< `. \
/_ \ |
\-_ /:|
,--'..'. :
,' `.
_,' \
_.._,--'' , |
, ,',, _| _,.'| | |
\\||/,'(,' '--'' | | |
_ ||| | /-' |
| | (- -)<`._ | / /
| | \_\O/_/`-.(<< |____/ /
| | / \ / -'| `--.'|
| | \___/ / /
| | H H / | |
|_|_..-H-H--.._ / ,| |
|-.._"_"__..-| | _-/ | |
| | | | \_ |
| Casa | | | | |
| & | |____| | |
| Acme Bully Control | _..' | |____|
jrei | |_(____..._' _.' |
`-..______..-'"" (___..--'

Brooklyn1 wrote:

> On Wed, 8 Jul 2015 21:27:13 -0500, "Acme Bully Control"
> > wrote:
>
> >
> >
> >What's up, mister pinhead?
> >
> > I
> > / \
> > /oo\
> > / _ \
> > / \ / \
> >
>
> The REAL Pinhead:
>
> /\
> / \
> / \
> / \
> | ¤ ¤ |
> | ¿ |
> | «» |
> |_______ | <--- Pointy-Headed Imbecile Award®



Lol


--
Best
Greg

On Thu, 09 Jul 2015 11:06:11 -0400, Boron Elgar
> wrote:

>Ron Paul stood up for his opinions and tried to persuade his opponents.
>>He never sold out and did not allow Washington DC to corrupt him. He
>>serves as a shining example of how a politician and statesman should act
>>and be.
>
>You mean a flaming racist asshole?

Ron Paul a racist? Well then you are an idiot!

William

On 7/9/2015 6:41 PM, William wrote:
> On Thu, 09 Jul 2015 11:06:11 -0400, Boron Elgar
> > wrote:
>
>> Ron Paul stood up for his opinions and tried to persuade his opponents.
>>> He never sold out and did not allow Washington DC to corrupt him. He
>>> serves as a shining example of how a politician and statesman should act
>>> and be.
>>
>> You mean a flaming racist asshole?
>
> Ron Paul a racist? Well then you are an idiot!
>
> William
>


As many have suspected for a while...

On 7/9/2015 7:09 PM, Bryan-TGWWW wrote:
> On Thursday, July 9, 2015 at 7:41:55 PM UTC-5, BigC300 wrote:
>> On Thu, 09 Jul 2015 11:06:11 -0400, Boron Elgar
>> > wrote:
>>
>>> Ron Paul stood up for his opinions and tried to persuade his opponents.
>>>> He never sold out and did not allow Washington DC to corrupt him. He
>>>> serves as a shining example of how a politician and statesman should act
>>>> and be.
>>>
>>> You mean a flaming racist asshole?
>>
>> Ron Paul a racist? Well then you are an idiot!
>
> Ron Paul might not be a racist, but if racists did not vote in his district,
> he would not get re-elected.

Wow.

What a scumbag class labeling asshole you are!

On Thu, 9 Jul 2015 18:12:13 -0700 (PDT), Bryan-TGWWW
> wrote:

> On Wednesday, July 8, 2015 at 7:21:10 PM UTC-5, Sqwertz wrote:
> > On Tue, 7 Jul 2015 10:24:17 -0700 (PDT), ImStillMags wrote:
> >
> > > I've never been able to duplicate it. Does anyone have a medium
> > > spicy gazpacho recipe they really love? Really tried and true?
> > > Willing to share?
> >
> > I made Alton's gazpacho figuring if Julie didn't like it, then it must
> > be good.
>
> A corollary of the Mikey Fallacy.
>
Who's to say what medium spicy is? At least one poster her thinks
freshly ground black pepper is too spicy, so one person's medium is
another person's off the chart.

--

sf