Left over smoke-grilled jerk chicken airline breast with fresh
chimichurri sauce under that (probably too much) olive oil - the
last of the 4 two-liter bottles I got for $1.70.

https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg

Don't worry, Gary. I'm, still gonna keep the empty bottle on the
counter to feature it in my pictures just to keep you ****ed off.

What's an "Airline Breast"? Good! question. Its some phony term I
made up just so you'd ask! (Hmm, I guess I failed that one, eh?)

-sw

On Thu, 27 May 2021 23:56:15 -0500, Sqwertz >
wrote:

>Left over smoke-grilled jerk chicken airline breast with fresh
>chimichurri sauce under that (probably too much) olive oil - the
>last of the 4 two-liter bottles I got for $1.70.
>
>https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg
>
>Don't worry, Gary. I'm, still gonna keep the empty bottle on the
>counter to feature it in my pictures just to keep you ****ed off.
>
>What's an "Airline Breast"? Good! question. Its some phony term I
>made up just so you'd ask! (Hmm, I guess I failed that one, eh?)
>
>-sw
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

On 5/27/2021 9:56 PM, Sqwertz wrote:
> Left over smoke-grilled jerk chicken airline breast with fresh
> chimichurri sauce under that (probably too much) olive oil - the
> last of the 4 two-liter bottles I got for $1.70.
>
> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg
>
> Don't worry, Gary. I'm, still gonna keep the empty bottle on the
> counter to feature it in my pictures just to keep you ****ed off.
>
> What's an "Airline Breast"? Good! question. Its some phony term I
> made up just so you'd ask! (Hmm, I guess I failed that one, eh?)
>
> -sw
>


You didn't make up that term.

But I wonder what an airline breast was called before airlines came into
being.

On Thu, 27 May 2021 23:56:15 -0500, Sqwertz >
wrote:

>Left over smoke-grilled jerk chicken airline breast with fresh
>chimichurri sauce under that (probably too much) olive oil - the
>last of the 4 two-liter bottles I got for $1.70.
>
>https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg
>
>Don't worry, Gary. I'm, still gonna keep the empty bottle on the
>counter to feature it in my pictures just to keep you ****ed off.
>
>What's an "Airline Breast"? Good! question. Its some phony term I
>made up just so you'd ask! (Hmm, I guess I failed that one, eh?)

Much ado about factory chicken with ammonia sores. You can't polish a
turd, you know.

--
This is a message from the other Dave Smith.

On 5/28/2021 12:56 AM, Sqwertz wrote:
> Left over smoke-grilled jerk chicken airline breast with fresh
> chimichurri sauce under that (probably too much) olive oil - the
> last of the 4 two-liter bottles I got for $1.70.
>
> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg
>
> Don't worry, Gary. I'm, still gonna keep the empty bottle on the
> counter to feature it in my pictures just to keep you ****ed off.
>
> What's an "Airline Breast"? Good! question. Its some phony term I
> made up just so you'd ask! (Hmm, I guess I failed that one, eh?)
>
> -sw
>
Awww, he's not biting. That chicken does look good!

Jill

On 5/28/2021 7:29 AM, Taxed and Spent wrote:
> On 5/27/2021 9:56 PM, Sqwertz wrote:
>> Left over smoke-grilled jerk chicken airline breast with fresh
>> chimichurri sauce under that (probably too much) olive oil - the
>> last of the 4 two-literÂ* bottles I got for $1.70.
>>
>> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg
>>
>> Don't worry, Gary.Â* I'm, still gonna keep the empty bottle on the
>> counter to feature it in my pictures just to keep you ****ed off.
>>
>> What's an "Airline Breast"?Â* Good! question.Â* Its some phony term I
>> made up just so you'd ask! (Hmm, I guess I failed that one, eh?)
>>
>> -sw
>>
>
>
> You didn't make up that term.
>
> But I wonder what an airline breast was called before airlines came into
> being.

It was often called frenched breast. I've seen it in restaurants but
never in a grocery store.

Airline Chicken Breast Definition

It is a boneless breast with the first joint of the wing still attached.
.... The breast is served with the wing part sticking up, causing some
people to claim that the name comes from it resembling the wing of an
airplane.

On Fri, 28 May 2021 10:25:41 -0400, Ed Pawlowski wrote:

> On 5/28/2021 7:29 AM, Taxed and Spent wrote:
>> On 5/27/2021 9:56 PM, Sqwertz wrote:
>>> Left over smoke-grilled jerk chicken airline breast with fresh
>>> chimichurri sauce under that (probably too much) olive oil - the
>>> last of the 4 two-liter* bottles I got for $1.70.
>>>
>>> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg
>>>
>>> Don't worry, Gary.* I'm, still gonna keep the empty bottle on the
>>> counter to feature it in my pictures just to keep you ****ed off.
>>>
>>> What's an "Airline Breast"?* Good! question.* Its some phony term I
>>> made up just so you'd ask! (Hmm, I guess I failed that one, eh?)
>>>
>>> -sw
>>>
>>
>> You didn't make up that term.
>>
>> But I wonder what an airline breast was called before airlines came into
>> being.
>
> It was often called frenched breast. I've seen it in restaurants but
> never in a grocery store.
>
> Airline Chicken Breast Definition
>
> It is a boneless breast with the first joint of the wing still attached.
> ... The breast is served with the wing part sticking up, causing some
> people to claim that the name comes from it resembling the wing of an
> airplane.

No shit!?!? I made up a phony term and definition and its already in
use? What are th chances of that, eh?

I've heard it as being any portion of the wing attached to bone-in
or out breast. What I'd call what I have there a chicken
forequarter. Because an airliner with only [part of] one wing
doesn't seem a very safe bet.

-sw

On Fri, 28 May 2021 21:32:28 +1000, Dave Smith
> wrote:

>On Thu, 27 May 2021 23:56:15 -0500, Sqwertz >
>wrote:
>
>>Left over smoke-grilled jerk chicken airline breast with fresh
>>chimichurri sauce under that (probably too much) olive oil - the
>>last of the 4 two-liter bottles I got for $1.70.
>>
>>https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg
>>
>>Don't worry, Gary. I'm, still gonna keep the empty bottle on the
>>counter to feature it in my pictures just to keep you ****ed off.
>>
>>What's an "Airline Breast"? Good! question. Its some phony term I
>>made up just so you'd ask! (Hmm, I guess I failed that one, eh?)
>
>Much ado about factory chicken with ammonia sores. You can't polish a
>turd, you know.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

On Fri, 28 May 2021 09:44:39 -0500, Sqwertz >
wrote:

>On Fri, 28 May 2021 10:25:41 -0400, Ed Pawlowski wrote:
>
>> On 5/28/2021 7:29 AM, Taxed and Spent wrote:
>>> On 5/27/2021 9:56 PM, Sqwertz wrote:
>>>> Left over smoke-grilled jerk chicken airline breast with fresh
>>>> chimichurri sauce under that (probably too much) olive oil - the
>>>> last of the 4 two-liter* bottles I got for $1.70.
>>>>
>>>> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg
>>>>
>>>> Don't worry, Gary.* I'm, still gonna keep the empty bottle on the
>>>> counter to feature it in my pictures just to keep you ****ed off.
>>>>
>>>> What's an "Airline Breast"?* Good! question.* Its some phony term I
>>>> made up just so you'd ask! (Hmm, I guess I failed that one, eh?)
>>>>
>>>> -sw
>>>>
>>>
>>> You didn't make up that term.
>>>
>>> But I wonder what an airline breast was called before airlines came into
>>> being.
>>
>> It was often called frenched breast. I've seen it in restaurants but
>> never in a grocery store.
>>
>> Airline Chicken Breast Definition
>>
>> It is a boneless breast with the first joint of the wing still attached.
>> ... The breast is served with the wing part sticking up, causing some
>> people to claim that the name comes from it resembling the wing of an
>> airplane.
>
>No shit!?!? I made up a phony term and definition and its already in
>use? What are th chances of that, eh?
>
>I've heard it as being any portion of the wing attached to bone-in
>or out breast. What I'd call what I have there a chicken
>forequarter. Because an airliner with only [part of] one wing
>doesn't seem a very safe bet.
>
>-sw
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

On Fri, 28 May 2021 10:25:41 -0400, Ed Pawlowski > wrote:

>On 5/28/2021 7:29 AM, Taxed and Spent wrote:
>> On 5/27/2021 9:56 PM, Sqwertz wrote:
>>> Left over smoke-grilled jerk chicken airline breast with fresh
>>> chimichurri sauce under that (probably too much) olive oil - the
>>> last of the 4 two-liter* bottles I got for $1.70.
>>>
>>> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg
>>>
>>> Don't worry, Gary.* I'm, still gonna keep the empty bottle on the
>>> counter to feature it in my pictures just to keep you ****ed off.
>>>
>>> What's an "Airline Breast"?* Good! question.* Its some phony term I
>>> made up just so you'd ask! (Hmm, I guess I failed that one, eh?)
>>>
>>> -sw
>>>
>>
>>
>> You didn't make up that term.
>>
>> But I wonder what an airline breast was called before airlines came into
>> being.
>
>It was often called frenched breast. I've seen it in restaurants but
>never in a grocery store.
>
>Airline Chicken Breast Definition
>
>It is a boneless breast with the first joint of the wing still attached.
>... The breast is served with the wing part sticking up, causing some
>people to claim that the name comes from it resembling the wing of an
>airplane.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

On Fri, 28 May 2021 09:02:34 -0400, jmcquown >
wrote:

>On 5/28/2021 12:56 AM, Sqwertz wrote:
>> Left over smoke-grilled jerk chicken airline breast with fresh
>> chimichurri sauce under that (probably too much) olive oil - the
>> last of the 4 two-liter bottles I got for $1.70.
>>
>> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg
>>
>> Don't worry, Gary. I'm, still gonna keep the empty bottle on the
>> counter to feature it in my pictures just to keep you ****ed off.
>>
>> What's an "Airline Breast"? Good! question. Its some phony term I
>> made up just so you'd ask! (Hmm, I guess I failed that one, eh?)
>>
>> -sw
>>
>Awww, he's not biting. That chicken does look good!
>
>Jill
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

On Fri, 28 May 2021 04:29:21 -0700, Taxed and Spent
> wrote:

>On 5/27/2021 9:56 PM, Sqwertz wrote:
>> Left over smoke-grilled jerk chicken airline breast with fresh
>> chimichurri sauce under that (probably too much) olive oil - the
>> last of the 4 two-liter bottles I got for $1.70.
>>
>> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg
>>
>> Don't worry, Gary. I'm, still gonna keep the empty bottle on the
>> counter to feature it in my pictures just to keep you ****ed off.
>>
>> What's an "Airline Breast"? Good! question. Its some phony term I
>> made up just so you'd ask! (Hmm, I guess I failed that one, eh?)
>>
>> -sw
>>
>
>
>You didn't make up that term.
>
>But I wonder what an airline breast was called before airlines came into
>being.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

On 5/28/2021 5:29 AM, Taxed and Spent wrote:
> On 5/27/2021 9:56 PM, Sqwertz wrote:
>> Left over smoke-grilled jerk chicken airline breast with fresh
>> chimichurri sauce under that (probably too much) olive oil - the
>> last of the 4 two-literÂ* bottles I got for $1.70.
>>
>> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg
>>
>> Don't worry, Gary.Â* I'm, still gonna keep the empty bottle on the
>> counter to feature it in my pictures just to keep you ****ed off.
>>
>> What's an "Airline Breast"?Â* Good! question.Â* Its some phony term I
>> made up just so you'd ask! (Hmm, I guess I failed that one, eh?)
>>
>> -sw
>>
>
>
> You didn't make up that term.
>
> But I wonder what an airline breast was called before airlines came into
> being.

Statler breast - after the hotel.

On Fri, 28 May 2021 10:32:25 -0600, wolfy's new skateboard
> wrote:

>On 5/28/2021 5:29 AM, Taxed and Spent wrote:
>> On 5/27/2021 9:56 PM, Sqwertz wrote:
>>> Left over smoke-grilled jerk chicken airline breast with fresh
>>> chimichurri sauce under that (probably too much) olive oil - the
>>> last of the 4 two-liter* bottles I got for $1.70.
>>>
>>> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg
>>>
>>> Don't worry, Gary.* I'm, still gonna keep the empty bottle on the
>>> counter to feature it in my pictures just to keep you ****ed off.
>>>
>>> What's an "Airline Breast"?* Good! question.* Its some phony term I
>>> made up just so you'd ask! (Hmm, I guess I failed that one, eh?)
>>>
>>> -sw
>>>
>>
>>
>> You didn't make up that term.
>>
>> But I wonder what an airline breast was called before airlines came into
>> being.
>
>Statler breast - after the hotel.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

On 5/28/2021 9:02 AM, jmcquown wrote:
> On 5/28/2021 12:56 AM, Sqwertz wrote:
>> Left over smoke-grilled jerk chicken airline breast with fresh
>> chimichurri sauce under that (probably too much) olive oil - the
>> last of the 4 two-liter bottles I got for $1.70.
>>
>> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg
>>
>> Don't worry, Gary. I'm, still gonna keep the empty bottle on the
>> counter to feature it in my pictures just to keep you ****ed off.
>>
>> What's an "Airline Breast"? Good! question. Its some phony term I
>> made up just so you'd ask! (Hmm, I guess I failed that one, eh?)
>>
>> -sw
>>
> Awww, he's not biting. That chicken does look good!
>
> Jill

Took too long for his photo shoot.
It's a cold dinner. Even the butter isn't melting on his deluxe mixed
vegetables.

On 5/28/2021 12:56 AM, Sqwertz wrote:
> Left over smoke-grilled jerk chicken airline breast with fresh
> chimichurri sauce under that (probably too much) olive oil - the
> last of the 4 two-liter bottles I got for $1.70.
>
> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg
>
> Don't worry, Gary. I'm, still gonna keep the empty bottle on the
> counter to feature it in my pictures just to keep you ****ed off.

Give it up, Steve. The fact that you bought those 2-liter bottles for
$1.70 each should have been a clue that it was a worthless batch of EVOO
and it really was.

I've given up on my one bottle acquiring a stronger taste so I've been
slowly using it up. Still have over 1/3 left. When that's gone, I'll buy
a decent bottle of EVOO that actually has some good flavor.

On Sat, 29 May 2021 07:37:26 -0400, Gary wrote:

> On 5/28/2021 9:02 AM, jmcquown wrote:
>> On 5/28/2021 12:56 AM, Sqwertz wrote:
>
>>> Don't worry, Gary. I'm, still gonna keep the empty bottle on the
>>> counter to feature it in my pictures just to keep you ****ed off.
>>
>> Awww, he's not biting. That chicken does look good!
>>
>> Jill
>
> Took too long for his photo shoot.
> It's a cold dinner. Even the butter isn't melting on his deluxe mixed
> vegetables.

Actually, I gotta agree with Gary on part of that. First of all,
though, I don't cook my dinner and leave it sit out for hours while
I take multiple pictures of it. My policy is "no more than 20
seconds in a photo shoot including plating". And that averages
about 6.5 seconds in reality.

That said, when I uploaded the photo (after I ate it) I DID think to
myself that the chicken DOES look kinda cold. But it's not - It's
at least 110F internally - re-warmed in 1,300W microwave at 25%
power for 8 minutes. As the admin of the largest Animal Flesh
Cooking forum on Earth, I have to have a keen eye for things like
that. So consider that a +2 from a professional who agrees with you
on the photographic evidence.

As for the vegetables, they were piping hot 14 seconds previous to
the photo, and only 7 seconds after applying the butter (and it may
not have even been butter, but a "spread" instead <gasp>). So you
really blew that one and score a -3 for that crack.

You should have quit while you were ahead. You're like Pussy Katz
and blab too much - You're both right about 2% of the time. Remember
The Rule: Quality not Quantity. Try and work on that while &*I* work
on my condescension skills (I promise I'll get better at this!)

-sw

On Sat, 29 May 2021 07:40:10 -0400, Gary wrote:

> On 5/28/2021 12:56 AM, Sqwertz wrote:
>> Left over smoke-grilled jerk chicken airline breast with fresh
>> chimichurri sauce under that (probably too much) olive oil - the
>> last of the 4 two-liter bottles I got for $1.70.
>>
>> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg
>>
>> Don't worry, Gary. I'm, still gonna keep the empty bottle on the
>> counter to feature it in my pictures just to keep you ****ed off.
>
> Give it up, Steve. The fact that you bought those 2-liter bottles for
> $1.70 each should have been a clue that it was a worthless batch of EVOO
> and it really was.
>
> I've given up on my one bottle acquiring a stronger taste so I've been
> slowly using it up.

What gave you the impression it would "ripen" like that? That shit
was dead three years ago. It doesn't get better like a cellared
wine.

> I still have over 1/3 left. When that's gone, I'll buy
> a decent bottle of EVOO that actually has some good flavor.

Trust me Gary, you will not find an acceptable EVOO. But you will
probably post something to the contrary in about 2 months. But you
already know now that you'll be lying - you've hated all of it for
60 years, what's gonna be different?

-sw

On Saturday, May 29, 2021 at 8:59:00 AM UTC-4, Sqwertz wrote:
> On Sat, 29 May 2021 07:40:10 -0400, Gary wrote:
>
> > On 5/28/2021 12:56 AM, Sqwertz wrote:
> >> Left over smoke-grilled jerk chicken airline breast with fresh
> >> chimichurri sauce under that (probably too much) olive oil - the
> >> last of the 4 two-liter bottles I got for $1.70.
> >>
> >> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg
> >>
> >> Don't worry, Gary. I'm, still gonna keep the empty bottle on the
> >> counter to feature it in my pictures just to keep you ****ed off.
> >
> > Give it up, Steve. The fact that you bought those 2-liter bottles for
> > $1.70 each should have been a clue that it was a worthless batch of EVOO
> > and it really was.
> >
> > I've given up on my one bottle acquiring a stronger taste so I've been
> > slowly using it up.
> What gave you the impression it would "ripen" like that? That shit
> was dead three years ago. It doesn't get better like a cellared
> wine.

I think he was hoping it would go rancid.

Cindy Hamilton

On Sat, 29 May 2021 07:50:19 -0500, Sqwertz >
wrote:

>On Sat, 29 May 2021 07:37:26 -0400, Gary wrote:
>
>> On 5/28/2021 9:02 AM, jmcquown wrote:
>>> On 5/28/2021 12:56 AM, Sqwertz wrote:
>>
>>>> Don't worry, Gary. I'm, still gonna keep the empty bottle on the
>>>> counter to feature it in my pictures just to keep you ****ed off.
>>>
>>> Awww, he's not biting. That chicken does look good!
>>>
>>> Jill
>>
>> Took too long for his photo shoot.
>> It's a cold dinner. Even the butter isn't melting on his deluxe mixed
>> vegetables.
>
>Actually, I gotta agree with Gary on part of that. First of all,
>though, I don't cook my dinner and leave it sit out for hours while
>I take multiple pictures of it. My policy is "no more than 20
>seconds in a photo shoot including plating". And that averages
>about 6.5 seconds in reality.
>
>That said, when I uploaded the photo (after I ate it) I DID think to
>myself that the chicken DOES look kinda cold. But it's not - It's
>at least 110F internally - re-warmed in 1,300W microwave at 25%
>power for 8 minutes. As the admin of the largest Animal Flesh
>Cooking forum on Earth, I have to have a keen eye for things like
>that. So consider that a +2 from a professional who agrees with you
>on the photographic evidence.
>
>As for the vegetables, they were piping hot 14 seconds previous to
>the photo, and only 7 seconds after applying the butter (and it may
>not have even been butter, but a "spread" instead <gasp>). So you
>really blew that one and score a -3 for that crack.
>
>You should have quit while you were ahead. You're like Pussy Katz
>and blab too much - You're both right about 2% of the time. Remember
>The Rule: Quality not Quantity. Try and work on that while &*I* work
>on my condescension skills (I promise I'll get better at this!)
>
>-sw
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith

On Sat, 29 May 2021 06:02:42 -0700 (PDT), Cindy Hamilton
> wrote:

>On Saturday, May 29, 2021 at 8:59:00 AM UTC-4, Sqwertz wrote:
>> On Sat, 29 May 2021 07:40:10 -0400, Gary wrote:
>>
>> > On 5/28/2021 12:56 AM, Sqwertz wrote:
>> >> Left over smoke-grilled jerk chicken airline breast with fresh
>> >> chimichurri sauce under that (probably too much) olive oil - the
>> >> last of the 4 two-liter bottles I got for $1.70.
>> >>
>> >> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg
>> >>
>> >> Don't worry, Gary. I'm, still gonna keep the empty bottle on the
>> >> counter to feature it in my pictures just to keep you ****ed off.
>> >
>> > Give it up, Steve. The fact that you bought those 2-liter bottles for
>> > $1.70 each should have been a clue that it was a worthless batch of EVOO
>> > and it really was.
>> >
>> > I've given up on my one bottle acquiring a stronger taste so I've been
>> > slowly using it up.
>> What gave you the impression it would "ripen" like that? That shit
>> was dead three years ago. It doesn't get better like a cellared
>> wine.
>
>I think he was hoping it would go rancid.
>
>Cindy Hamilton
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith

On Sat, 29 May 2021 07:58:54 -0500, Sqwertz >
wrote:

>On Sat, 29 May 2021 07:40:10 -0400, Gary wrote:
>
>> On 5/28/2021 12:56 AM, Sqwertz wrote:
>>> Left over smoke-grilled jerk chicken airline breast with fresh
>>> chimichurri sauce under that (probably too much) olive oil - the
>>> last of the 4 two-liter bottles I got for $1.70.
>>>
>>> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg
>>>
>>> Don't worry, Gary. I'm, still gonna keep the empty bottle on the
>>> counter to feature it in my pictures just to keep you ****ed off.
>>
>> Give it up, Steve. The fact that you bought those 2-liter bottles for
>> $1.70 each should have been a clue that it was a worthless batch of EVOO
>> and it really was.
>>
>> I've given up on my one bottle acquiring a stronger taste so I've been
>> slowly using it up.
>
>What gave you the impression it would "ripen" like that? That shit
>was dead three years ago. It doesn't get better like a cellared
>wine.
>
>> I still have over 1/3 left. When that's gone, I'll buy
>> a decent bottle of EVOO that actually has some good flavor.
>
>Trust me Gary, you will not find an acceptable EVOO. But you will
>probably post something to the contrary in about 2 months. But you
>already know now that you'll be lying - you've hated all of it for
>60 years, what's gonna be different?
>
>-sw
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith

On Sat, 29 May 2021 07:58:54 -0500, Sqwertz >
wrote:

>On Sat, 29 May 2021 07:40:10 -0400, Gary wrote:
>
>> On 5/28/2021 12:56 AM, Sqwertz wrote:
>>> Left over smoke-grilled jerk chicken airline breast with fresh
>>> chimichurri sauce under that (probably too much) olive oil - the
>>> last of the 4 two-liter bottles I got for $1.70.
>>>
>>> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg
>>>
>>> Don't worry, Gary. I'm, still gonna keep the empty bottle on the
>>> counter to feature it in my pictures just to keep you ****ed off.
>>
>> Give it up, Steve. The fact that you bought those 2-liter bottles for
>> $1.70 each should have been a clue that it was a worthless batch of EVOO
>> and it really was.
>>
>> I've given up on my one bottle acquiring a stronger taste so I've been
>> slowly using it up.
>
>What gave you the impression it would "ripen" like that? That shit
>was dead three years ago. It doesn't get better like a cellared
>wine.
>
>> I still have over 1/3 left. When that's gone, I'll buy
>> a decent bottle of EVOO that actually has some good flavor.
>
>Trust me Gary, you will not find an acceptable EVOO. But you will
>probably post something to the contrary in about 2 months. But you
>already know now that you'll be lying - you've hated all of it for
>60 years, what's gonna be different?
>
>-sw
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith

On Sat, 29 May 2021 07:37:26 -0400, Gary > wrote:

>On 5/28/2021 9:02 AM, jmcquown wrote:
>> On 5/28/2021 12:56 AM, Sqwertz wrote:
>>> Left over smoke-grilled jerk chicken airline breast with fresh
>>> chimichurri sauce under that (probably too much) olive oil - the
>>> last of the 4 two-liter bottles I got for $1.70.
>>>
>>> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg
>>>
>>> Don't worry, Gary. I'm, still gonna keep the empty bottle on the
>>> counter to feature it in my pictures just to keep you ****ed off.
>>>
>>> What's an "Airline Breast"? Good! question. Its some phony term I
>>> made up just so you'd ask! (Hmm, I guess I failed that one, eh?)
>>>
>>> -sw
>>>
>> Awww, he's not biting. That chicken does look good!
>>
>> Jill
>
>Took too long for his photo shoot.
>It's a cold dinner. Even the butter isn't melting on his deluxe mixed
>vegetables.
>
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith

On Sat, 29 May 2021 07:40:10 -0400, Gary > wrote:

>On 5/28/2021 12:56 AM, Sqwertz wrote:
>> Left over smoke-grilled jerk chicken airline breast with fresh
>> chimichurri sauce under that (probably too much) olive oil - the
>> last of the 4 two-liter bottles I got for $1.70.
>>
>> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg
>>
>> Don't worry, Gary. I'm, still gonna keep the empty bottle on the
>> counter to feature it in my pictures just to keep you ****ed off.
>
>Give it up, Steve. The fact that you bought those 2-liter bottles for
>$1.70 each should have been a clue that it was a worthless batch of EVOO
>and it really was.
>
>I've given up on my one bottle acquiring a stronger taste so I've been
>slowly using it up. Still have over 1/3 left. When that's gone, I'll buy
>a decent bottle of EVOO that actually has some good flavor.
>
>
>
>
>
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith

On Sat, 29 May 2021 06:02:42 -0700 (PDT), Cindy Hamilton wrote:

> On Saturday, May 29, 2021 at 8:59:00 AM UTC-4, Sqwertz wrote:
>> On Sat, 29 May 2021 07:40:10 -0400, Gary wrote:
>>
>>> On 5/28/2021 12:56 AM, Sqwertz wrote:
>>>> Left over smoke-grilled jerk chicken airline breast with fresh
>>>> chimichurri sauce under that (probably too much) olive oil - the
>>>> last of the 4 two-liter bottles I got for $1.70.
>>>>
>>>> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg
>>>>
>>>> Don't worry, Gary. I'm, still gonna keep the empty bottle on the
>>>> counter to feature it in my pictures just to keep you ****ed off.
>>>
>>> Give it up, Steve. The fact that you bought those 2-liter bottles for
>>> $1.70 each should have been a clue that it was a worthless batch of EVOO
>>> and it really was.
>>>
>>> I've given up on my one bottle acquiring a stronger taste so I've been
>>> slowly using it up.
>> What gave you the impression it would "ripen" like that? That shit
>> was dead three years ago. It doesn't get better like a cellared
>> wine.
>
> I think he was hoping it would go rancid.

Well, it is going rancid and he's been milking that same bottle for
gripes here for almost 3 years now.

I bought what ....

https://i.postimg.cc/x1kLcrFx/Extra-...-Olive-Oil.jpg

4 liters (one not pictured), and according the date on that chucl
eye steak, I did a gallon of it in less than a year while he hasn't
even finished a pint of it in 3 years

I think that boy's touched in the head. God bless him!

-sw

On Sat, 29 May 2021 08:47:07 -0500, Sqwertz >
wrote:

>On Sat, 29 May 2021 06:02:42 -0700 (PDT), Cindy Hamilton wrote:
>
>> On Saturday, May 29, 2021 at 8:59:00 AM UTC-4, Sqwertz wrote:
>>> On Sat, 29 May 2021 07:40:10 -0400, Gary wrote:
>>>
>>>> On 5/28/2021 12:56 AM, Sqwertz wrote:
>>>>> Left over smoke-grilled jerk chicken airline breast with fresh
>>>>> chimichurri sauce under that (probably too much) olive oil - the
>>>>> last of the 4 two-liter bottles I got for $1.70.
>>>>>
>>>>> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg
>>>>>
>>>>> Don't worry, Gary. I'm, still gonna keep the empty bottle on the
>>>>> counter to feature it in my pictures just to keep you ****ed off.
>>>>
>>>> Give it up, Steve. The fact that you bought those 2-liter bottles for
>>>> $1.70 each should have been a clue that it was a worthless batch of EVOO
>>>> and it really was.
>>>>
>>>> I've given up on my one bottle acquiring a stronger taste so I've been
>>>> slowly using it up.
>>> What gave you the impression it would "ripen" like that? That shit
>>> was dead three years ago. It doesn't get better like a cellared
>>> wine.
>>
>> I think he was hoping it would go rancid.
>
>Well, it is going rancid and he's been milking that same bottle for
>gripes here for almost 3 years now.
>
>I bought what ....
>
>https://i.postimg.cc/x1kLcrFx/Extra-...-Olive-Oil.jpg
>
>4 liters (one not pictured), and according the date on that chucl
>eye steak, I did a gallon of it in less than a year while he hasn't
>even finished a pint of it in 3 years
>
>I think that boy's touched in the head. God bless him!
>
>-sw
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith