Now we've got about 6 meals in rotation
In that case, you need more fiber.
What are you doing with your hair? Just letting it get wet in the shower, or scrubbing your hands through it as if you were shampooing?
Chopping gets easier and faster, thank God. That's one thing that's really worth practicing and checking your form on, because once you know how to chop everything up fast, you stop saying, "Eh, I'd add that ingredient but I don't want to chop it up."
Chopping is the best part of cooking. I don't like cleaning lettuce.
I also don't like eating lettuce, so it all works.
2: Kind of finger-scrubbing, but just absentmindedly because it feels good.
3: I'm sure my form is terrible. We do have good knives because my parents gave me a set, but I'm super slow.
Roberta does nearly all of the cooking in our house, but I do most of the chopping.
6.2: They make chain mail kitchen gloves.
IME, the most important parts of being better at making a healthy, interesting dinner with a variety of ingredients are (a) chopping everything up pretty well ahead of cooking (until you know you've got the timing down), and (b) planning when to put everything on the heat. Incidentally, these are the reasons why I cannot watch my roommates cook. It takes 2 hours to make dinner. Oh the lentils are done? Huh, maybe we should have some rice too. Oh the rice is done? Maybe I'll make a loaf of bread. We have ended up having dinner at 2am on occasion.
10: South American and Eastern European, and fond of snacking while cooking. I am not a snacker, and far prefer making exactly what I want for dinner as quickly as possible. But yes, it's an issue that when I'm making dinner, they biff off somewhere for an hour because they can't imagine it will be done in 15.
I think cooking is also kind of social for them, like an opportunity to sit together in the kitchen and talk? It's great, and I admire their sociability. I'm not sure it says anything nice about me that I really really don't want to share the kitchen with anyone when I'm cooking GETTHEFUCKOUTOFMYWAY.
After our previous comment thread, I went without shampoo for most of the past week. I finally washed it this morning because it had been feeling skanky and my wife told me how bad it looks.
Obviously, don't feel skanky right in front of your wife. There's hotels for that.
I made a protein smoothie with oatmeal, carrots and blackberries. The blender did all the chopping for me!
Then I washed my hair.
9: I can tolerate that sort of thing if I'm visiting friends and we're just going to be hanging around talking anyway. But I haven't done much of that kind of social cooking since college (maybe I should!). If I had to live with people who cooked that way routinely, it would slowly drive me mad.
I miss out on things because I don't tolerate it. This morning, for example, we all got up at the same time, and I finished making and eating eggs and toast before one roommate decided to make what ended up looking like some really nice strawberry pancakes. The store had to be gone to twice, and the other roommate decided to go to the laundromat, before they were done, but they probably had the nicer breakfast.
Heh. Just had a housemate who cooks dishes in series rather than parallel. He was pretty intrigued by my technique. Put the rice on first, because it will take the longest?! Fascinating! When he had dinner parties, he thought nothing of feeding his guests at 10:30 or 11, which I sabotaged by bringing out other snackies every half hour. There are people in my house! They must be fed constantly!
Also, AWB, it seems like you could solve your dilemma by eating two breakfasts. No one should be left out of strawberry pancakes.
He would also wander out of the kitchen to chat with his guests. Why? That five minutes was the turn-around on getting the dish browned at the same time as the... never mind.
20: How do people leave the kitchen with someone cooking on high on the burner? The smoke alarm goes off every single time. Every time. Because you're not supposed to sear anything for 10 minutes.
21, 22: You could do without the correction if you insist on the difference between "cooking" and "being cooked."
I am cutting back on soap too! It feels good so far. The issue for me is the oil in my hair. Conditioner gets some of the oil out, but I guess that's cheating. I don't think I smell any worse than before.
If you're really doing the full-on no-shampoo thing, isn't there a powder that is used to absorb some of the oil?
I am not very familiar with the hippie version of the no-shampoo thing, but in the curly-haired version one is supposed to leave the oils alone, as they are essentially being repurposed as product.
I feel like when I've heard people talk about no shampoo, they used something (baking soda? baking powder?) to wash their hair, every once in a while, and then something else (vinegar I think) as a conditioner.
Maybe I'll look for some links.
I'm pretty sure using vinegar as a condition would be a bad idea.
I have curly hair. I usually just use conditioner, as it gets rid of the right amount of oil. But that's purely out of vanity. So the right thing to do is: no conditioner! No anything! They didn't have powders on the veldt.
31: Without baking soda, no volcano.
I'm going to just put lye in my hair like the Gauls. And paint myself blue!
31: If you throw in some red food coloring I'm in.
From that link "If your hair feels too dry, use less baking soda, or try using honey instead of vinegar."
I cannot imagine how that could possibly work. Is honey acidic? Does the honey rinse out? Will you be surrounded by bees and/or bears when you go out?
Honey is apparently very moisturizing. (No clue how or why, but it is pretty common for folks with dry but breakout-prone skin to use it as a facial moisturizer.)
37: That's what they use on people in hospitals or who otherwise can't bathe.
South American
Argentinian, I bet. Eating at 2 am is normal there, though cooking serially for six hours maybe not so much.
Colombiano. His cooking style is more like put something on, go chat on Skype until you're done, come back, put something else on, call someone and talk a while...
If I'm going to use honey or vinegar or baking soda, I might as well use shampoo. I'm not clear on why any of those other products would be better than something specifically designed for hair.
I've done the baking soda wash thing occasionally. You pour a solution of baking soda on your head and scrub it around for a while, and it saponifies your head grease. Exciting! Science projecty! Kind of time consuming!
I think the idea with the baking soda thing is that you are minimizing the amount of weird stuff you are introducing to your scalp-hair ecosystem -- you can calibrate it to make your own head grease into exactly as much soap as you need to get rid of the excess grease. Also it is very cheap. (I got bored by it, plus it doesn't work as well in hard water areas.)
Don't our heads make grease because we need grease? I think we've been interfering in the markets too much.
44- as far as I can tell, the people who do the baking soda/vinegar thing are mostly anti-establishment hippie sorts who would rather buy baking soda and vinegar than shampoo and conditioner. Also the shampoo and conditioner have Chemicals in them, and come in wasteful plastic packaging.
41: Argentinian, I bet. Eating at 2 am is normal there
Someone I knew here in Pittsburgh opened a relatively short-lived Argentinian restaurant here about 20 years ago. Among the problems it had was the absolute disconnect between Pittsburghers' views of dinner time (in my experience early even by US standards) and those of her and many of her staff (who tended to be Argentinian).
I want to know what your 6 meals are!
the people who do the baking soda/vinegar thing are mostly anti-establishment hippie sorts
Ah, that explains why it didn't work for me, because I'm part of the establishment these days. I guess its punishment for selling my soul to the Man.
Also the shampoo and conditioner have Chemicals in them, and come in wasteful plastic packaging.
When I'm in the shower, I kinda prefer wasteful plastic to damp cardboard or breakable glass.
A decent person would transfer their baking soda to a reusable metal container for bathing purposes.
After buying it from the bulk bin at the co-op, of course!
Maybe we ought to get back to dousing in oils and then scraping ourselves.
I want to know what your 6 meals are!
Fixed recipes:
1. Blackbean/corn/bell pepper thing with tortillas or tortilla chips
2. Egg salad
3. White bean chicken chili
Rough templates:
1. Roasting vegetables and chicken in the oven, or throwing vegetables in a pan with fish
2. Pasta with a bit of cream, whatever vegetables, cheese, or shredded meat is on hand
3. Potato flakes with spinach stirred in and whatever else dumped on top or stirred in.
Also the shampoo and conditioner have Chemicals in them, and come in wasteful plastic packaging.
I think you meant Toxins.
I want to know what your 6 meals are!
Oat, corn, bone, fish, cottonseed, and schle.
whatever else dumped on top or stirred in
This is my favorite dish to make.
I think you meant Toxins.
I think if you packaged shampoo in bottles shaped like miniature barrels of toxic waste, you could totally sell that stuff at Spencer Gifts.
I'm glad to see that the "bean thing" food group is represented. Holla!
Also the shampoo and conditioner have Chemicals in them
56. No, she means chemicals. People who aren't hippies wash their hair with pure quarks.
59: Spencer Gifts
They still exist? There was a Spencer in our local mall as I was growing up and even as a kid I used to marvel out how transcendentally useless every single thing they sold was.
61: I haven't quite gotten around to doing beans the right way yet. We're still dumping out of a can. But I feel apologetic about it, at least.
Heebie, you might find an Spanish-omelette-like thing easy to add to the rotation.
Veggies, sauteed, with whatever cheese or meat or beans are to hand. Lots of oil in the pan. Pour beaten egg over them, put lid on. Move pan around so it doesn't burn in one location. Take off lid, look to see whether eggs are cooked, put plate over frying pan, flip pancake onto plate. Serve.
The white bean and chicken chili sounds like the kind of thing we'd do mid week. What else goes in it besides the obvious?
64: I always used canned beans, except for making bean bags.
Beanbags filled with cans would be a problem.
What else goes in it besides the obvious?
Green beans.
I made fried rice for the first time last night. I'm sort of amazed it's that easy.
Meals sound good! Yay for cooking!
The only canned beans I like are chickpeas, which are slightly frustrating to get the right texture from dried.
What else goes in it besides the obvious?
Salsa! A whole jar. And finely crushed corn chips to thicken it up.
Yeah, ditto on the chickpeas. Much easier/nicer from tins whereas other beans are often strange mush from tins.
I've had the same two cans of chickpeas for about four years now.
Hm. I prefer my chickpeas cooked at home and I feel like I get the texture right more often than with other beans. I wonder if it has to do with hard water or something.
When I'm in the shower, I kinda prefer wasteful plastic to damp cardboard or breakable glass.
You can have two plastic bottles (you should get them from your neighbor's recycling container). After you buy the baking soda in its cardboard box (which you will recycle, or use in an art project, after it is empty), you can mix some of it into some water and keep it in one of the plastic bottles. When the portion of the cider you made that you set aside for the purpose has turned to vinegar, you can keep some of that in the other plastic bottle. You will have to reuse these two plastic bottles until you die, at which point you should will them to one of your descendants who does not yet have any plastic bottles of his or her own, but has been sharing with a sibling and will be so excited about MY VERY OWN PLASTIC BOTTLES that you will probably get a shrine to your memory built in the bathroom, next to the shower, where you may or may not wish a shrine to yourself to actually be so maybe you should just stick with Head & Shoulders, you earth-killer.
Here's the recipe. It's really good. And easy.
I would even say surprisingly good.
I used to marvel out how transcendentally useless every single thing they sold was.
Mood rings? Fart spray? Mugs with pithy phrases on them? Black-felt Bon Jovi posters? Penis-shaped candy?
Transcendently useless? I think not....
I am pretty good at multitasking in the kitchen and used to think I cook reasonably quickly but I then I shared a house with a guy who was a chef. Aussie malaysian chinese fusion dude. He used to come in from his shift with some left over wine and produce a big bowl of noodles, a couple of meat dishes and some little veggie things in about twenty minutes flat. From zero to banquet in the time most people take to chop the veg.
I love the words connected with "sapon-"; saponification, saponify, etc.
I am an appreciator of saponisme.
77 When the portion of the cider you made that you set aside for the purpose has turned to vinegar, you can keep some of that in the other plastic bottle.
See, I'd be concerned that the toxins from the plastic would leach into the vinegar. Probably best to just use a hollowed-out gourd.
83: The gourds mostly hollow themselves.
Saponaceousness is in the Scrabble dictionary.
85: That's the dictionary you keep on your desk?
Too long. Don't see how you could do it.
If only there was a way to make a really bad joke about 87.
82 made me think that sapodilla/sapote fruits might have that root, but turns the name is from the Nahuatl word tzapotl.
87: Perhaps by connecting SAP, ACE and ESS?
nosflow is what some might call a saponite.
That's the dictionary you keep on your desk?
No, that's the one I've memorized.
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Speaking of gourds, that grooved-gourd-one-plays-with-a-stick instrument is miked way the hell out in front in "The Man Who Sold the World." I imagine the recording session was a bit MORE COWBELL, but, you know, whatever that gourd-n-stick thing is called.
|>
90: Hmm, but then it appears that sapodilla contains a lot of saponin (90: Hmm, but then it appears that sapodilla contains a lot of saponin (
95 cont.: < French saponine < Latin sāpōn- (stem of sāpō ) soap + French -ine -in2)
91: Explain. How would you play that in turns?
Oh, SAP, ACE, and ESS are all on one line and you connect them? Hm.
78/9 Thanks, that looks good (for my taste I'd quadruple the garlic, but that's just me).
98: Yes. This would never ever happen, but it could. In real life tiley games I'm mediocre to terrible at Scrabble, so I know that I'd never pull it off.
Just now: 16 minutes, start to finish, for fusilli pasta in a light cheesy saffron bechamel with onions, red peppers, and asparagus.
101 Sounds good.
For Heebie, have you ever considered making big batches of stuff that you can eat twice in the week and freeze the rest for a lazy night? Most stews work great for this, so do pasta meat sauces. So do some soups. And then there's the carnivore's standby: pan fry a hunk of meat, drop some wine and broth on the pan with shallots or garlic, and reduce. Very quick dinner. So are certain stir fries. My favorite is chopping chicken breast into large chunks, shaking it in a bunch of flavored flower, then frying it at high temp with loads of chopped parsley and adding garlic right at the end. Sweet and or hot peppers optional. Make sure you use tons of oil and/or butter. And it keeps quite well, as does the rice you serve with it.
Reason not to cook: cleaning up. The first part at worst a very minor pain and at best a ton of fun. The second state is at best a major pain and at worst something that must be avoided until you need the dishes/space/get the weird colored stuff out of your kitchen sink.
101: with or without boiling the pasta water time? If with, I would like to subscribe to your newsletter.
103: We have a super-hot burner. It boils water ridiculously fast.
I generally take forty-five minutes or an hour to make dinner -- about half the time because something has to simmer or bake for a while in there, and half the time because I dawdle for the alone time. Also, we never have pasta, alas, for the sake of Snark's pancreas.
I think the only way I could prepare the dish in 101 in 16 minutes is if I already had the veggies washed, the onion peeled, the flour taken out of the freezer, and so on. And, I guess, if I didn't clean up in stages as I cooked (I tend to wash the knife and the measuring cup when I'm done with them, put the flour back away, put the remainder of the veggies back in the fridge, stuff like that, before proceeding).
the flour taken out of the freezer,
?
I have recently cut my pasta water boiling time in half (or, you know, some other fraction) by heating it in an electric kettle and then pouring into the pot. But even when I had my "professional" range I don't think it could boil water fast enough to make fusilli in 16 minutes.
What altitude are we talking about here?
107: Somewhere along the line I got the idea that flour should be stored in the freezer. My household doesn't use it very often -- a bag of wheat and one of white flour can last six months or a year. So they go in plastic bags closed with twist-ties, in the freezer. Some of this may have to do with my locale: it's horribly humid in summer months.
that grooved-gourd-one-plays-with-a-stick instrument
Güiro? I confess that, off the top of my head, I know only the Nirvana Unplugged version of that song, and it has no güiro that I'm aware of.
The water boils in under 5 minutes. It wasn't a huge huge pot.
104: I think I could hit your 16 minutes if the water boiled in ~6 minutes, but I would have to blaze to get the asparagus prepped in time. More likely would be 20 minutes.
Y'all are doing something fancy with that asparagus. Rinse, pick off the ends, chop into rounds--30 seconds, tops.
Further to 110: found the original; holy crap, that's some loud friggin' güiro.
BRRRRRRRRRRRRRRRAK! bick bick BRRRRRRRRRRRRRRRAK!
1. Put pot on with water.
2. Chop onion, pepper, and asparagus.
3. Put pan on with butter.
4. Add onion, cook 2 minutes, add pepper, cook 1, add asparagus, cook 1.
5. When boiling, salt the water, add fusilli.
6. Sprinkle flour over cooking veg.
7. Stir to cook flour, 2 min.
8. Stir fusilli.
9. Sprinkle milk into veg, bit at a time.
10. Simmer low until thickening.
11. Add a ladle of salty pasta water. Stir. Add pinch of saffron. Taste. Add another if you want it looser. Add salt if it needs more.
12. Add small cubes of cheese and allow to melt while stirring.
13. Stir veg over low heat until pasta is done.
14. Combine. Eat. Yum.
Maybe people are thinking of peeling the asparagus, at least the bottom, thicker lengths.
Ah. Our spring asparagus is still pretty small.
Put steak on broiler, 5 minutes a side, fry up some chopped kale in the pan, totally done in 15 w/only two things to clean.
Also, I assume that whoever started the no washing/bathing thing was playing a prank, and is chortling now that he/she has sucked so many of you in. Kudos, commenter I can't remember.
Wasn't there a NYT article on the no washing/bathing thing?
There was an NYT article, and, as I recall, it was mostly wringing hands about how some people might even go to work without having fully soaped up that day. Eeee! It seemed so freaked out about that sort of thing that it ignored the possibility that not everyone showers at least once every day.
119: Chopper started it in the "Momisms" thread.
I just made asparagus-lemon risotto. Nom nom. I've also drunk most of a bottle of cremant.
Maybe people are thinking of peeling the asparagus,
People think about peeling asparagus?!
126: Some of them, when they don't have access to the internet or reading material.
I'm drinking gin and tonic, but with vodka instead of gin.
126: Yeah. Non-baby, thicker, more mature asparagus - which is still perfectly delicious - is better off with its bottom halves (the part that's not the top one or two inches of the tip) peeled. You do it with, like, a potato peeler, at a very shallow peel.
I don't even own one agus, let alone a spare one.
It peels off on long green strips. Some people who are more articulate than I might call this portion of the asparagus the stalk.
I've only skimmed the thread. Is someone showering with their asparagus? That sounds very European.
Asparagus golden showers? That can be arranged.
119: what, you seriously don't paleo bathe? Good luck killing your skin, there, bro.
I see I was pwned, but on the veldt healthy competition for a joke made for robust, red-blooded jokes.
135: READ MY NEW YA NOVEL ABOUT HACKING THE BATHING PROCESS AND FIGHTING BIG SOAP, GREP Dirty/REPLACE Clean.
UPDATE: I'M TURNING OFF COMMENTS ON THIS POST.
I just made asparagus-lemon risotto. Nom nom. I've also drunk most of a bottle of cremant.
Interesting. I just marinated a skirt steak in a mixture of shaoxing wine and chili bean paste, then cooked it quickly in a bit of oil in which I had previously heated a bunch of sichuan pepper and chili peppers, following which I deglazed the pan with more wine and cooked in it a bunch of wild radish greens with garlic and preserved lemon.
It's pretty good.
128: Or you could be drinking a vodka and tonic, but with gin instead of vodka, but with vodka instead of gin.
119: Totally me, totally not a prank. I am, however, entertained.
I see I was pwned, but on the veldt healthy competition for a joke made for robust, red-blooded jokes.
I actually tried it, though I broke down after a couple days and used some conditioner. Didn't mean to scoff at anyone, more to riff. It works better in real life. Then again, maybe I was the only one taken in at all.
I have started on an obsessive quest to find different sorts of things you can bake salmon with. Last night: dill and white wine. The night before: capers and lemon zest. Tonight, who knows? Parsley and butter? Lime juice and chilli? Peanut butter and mango? Cream cheese and gherkins? Beer and paprika? Dark chocolate and garlic?
Leeks and yoghurt. Red wine and porcini. Pisto manchego.
Oh please don't spread the acceptability of this. I have a client who hasn't showered or bathed in about 6 years. It's a horror for her housemates, and it's bad for her health. She gets skin infections, the details of which I'll spare you. Of course, she says that she'll start menstruating again if she bathes, so she can only wipe herself down occasionally. Anyway, it makes me so sick. Not that anything oanyoen says on this blog will affect her, but I really wish that peer pressure would.
re: 153
Mix some natural yoghurt with curry paste,* coat and then bake. Shame I'm not a big fan of salmon, as it takes so easily to so many different things.
* Patak's type stuff.
Interesting that Hebbie counted 6 recipes in circulation. I wonder what the average number is? I expect even those of us who cook a lot probably still have half a dozen to a dozen things that are the core of what we regularly make.
148. Thinking about it: Tomato tuna sauce with fusilli (with variations); Broccoli with anchovies, raisins and pine nuts/spaghetti; Anglo-chili; Curried whatever vegetables are around; Peas/broad beans and pancetta; Bits of chicken thrown in the oven with seasonal veg.; Jacket spuds in winter. That probably accounts for about half our meals. Six or seven, yes.
149 me again. The name box is amnesiac today.
Yeah, our core list would be something like:
pilau + stuff -- rice with whatever veg/meat/seafood/spicing
pasta + tomato sauce -- various different pastas, slightly difference sauces [puttanesca, bolognese, etc] but variations on a theme
bechamel/stroganoff/generic-white type sauce with stuff -- fish/white-meat and whatever veggies/herbs we have, with pasta or new potatoes if in season
gulas or similar meat + stock + spices
paella
various chicken or veg curries
chicken/pork tagine w' brown rice, or couscous, or bulgur wheat
veg soup
puy lentils with bacon/sausage/pork + seasonal veggies
tortilla/frittata
chick-peas/beans w' tomato based sauce
Potentially that's lots of dishes as the spicing/herbs/ingredients will vary, but really 5 - 10 core dishes that just vary depending what's in the house.
Plus once or twice a week, something 'proper', i.e. with side-dishes, and more fancy prep, and so on, usually following something from a book/tv-show/web-site.
Hmm, yes, can we come to tea? We'd substitute the bechamel and stuff for the broccoli and some of the chicken and what's there in winter, but I understand where you're coming from. The tagine is a good idea, might add that to the list. For some reason we tend to associate tortilla/frittata with having people in, as part of a tapas/meze thing. That's daft, should do them more often.
My favorite is chicken marsala night, but usually it is much simpler.
NPR tells me just now that Obama says he sees eye to eye with Cameron on a number of issues. My sympathy to the Americans.
144, 147: thanks to both, will try some of those.
whoever started the no washing/bathing thing was playing a prank
I've stopped wiping after going to the bathroom to save trees and money. It takes a couple of weeks for your butt to get used to it and re-adjust, but now it feels twice as clean as before and completely natural! Everyone should try it.
different sorts of things you can bake salmon with. [...] Lime juice and chilli?
Mmm, and then drizzle on some dressing made from rice wine vinegar and dark sesame seed oil. (This as a post-heat dressing, since sesame oil doesn't do well with heat.)
I have started on an obsessive quest to find different sorts of things you can bake salmon with.
I think you can slather dijon mustard and some olive oil on anything and it tastes good.
Indeed, and especially for oily fish- salmon of course, and my favorite, bluefish.
I don't think everyone's going to feel your butt, apo, no matter how enticing you make it sound.
I've stopped wiping after going to the bathroom to save trees and money.
Apo wipes his butt with trees and money.
I think you can slather dijon mustard and some olive oil on anything and it tastes good.
Some things are just versatile that way.
143: I have started on an obsessive quest to find different sorts of things you can bake salmon with.
You might have better luck with intense heat, ideally in a fairly small, confined space. Some method of adjusting the heat precisely would also be useful.
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With all of this anti-gay-marriage amendment stuff here in MN, my FB seems to be evenly divided between earnest proponents of gay marriage and strident opponents of any sort of assimilation of queer culture. As an anarchist, I lean more toward the latter position, but the reformist demands are so reasonable that I can't really oppose them strongly. It's weird.
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I think you can slather dijon mustard and some olive oil on anything and it tastes good.
I question whether this would apply to Apo's butt if he's stopped wiping it.
Apo wipes his butt with trees and money.
Not any more!
So I am not currently denying you trees or money.
I thought the neck of a goose was canonical?
Apo wipes his butt with the neck of a goose?
"A baby doesn't wipe its ass."
"A cow doesn't wipe its ass."
"Apo doesn't wipe his ass."
This last at any rate—one would like to say—is obviously true! It is even surer than that a cow doesn't do it. And yet it is not so clear. For with what could Apo's ass be wiped? A cow doesn't use toilet paper. And neither, of course, does it use a bidet; but no one means that when he says a cow doesn't wipe its ass. Why, suppose one were to say: a goose comes along and moves its neck between Apo's ass cheeks, so Apo has toilet paper in the neck of a goose. This would not be absurd, because one has no notion in advance what could possibly serve to wipe his ass, which is more disgusting than the Augean stables.
Apo wipes his butt with the neck of a goose?
You ought to see him take a gander.
more disgusting than the Augean stables
See, that's what you'd think. But after a couple of weeks of not removing your ass' own natural self-cleansing oils, it practically sparkles! No more of that not-so-fresh feeling!
re: 169
Well, it's the nicest thing (allegedly).
http://en.wikisource.org/wiki/Gargantua/Chapter_XIII
your ass' own natural self-cleansing oils
If it's oily, you need to cut back on the olestra-fried stuff.
...reinforcing my own translation of "rabélaisien" as "not very funny".
re: 175
I quite like the manic energy of some of it, and the fake erudition, but yeah, it's not generally very funny.
175, 177: Thank God. I was afraid I was the only one.
To paraphrase the late Robert E. Howard's Solomon Kane, "[i]t has fallen upon me, now and again in my sojourn through the world, to ease various evil men of their lives wipe with some pretty unusual stuffs." Out of gallantry, I shall refrain from listing them.
OT: My hamstring feels somewhat better. As if any of you cared! [Sobs.] Seriously, I think I dodged most of a clumsy, inflexible bullet.
I'm having trouble coming up with anything to post. I've got a few things I already ruled out as not actually being interesting, though.
Nobody wants to hear about how the sausage gets made, Heebie. Just feed us some sausage.
Nobody wants to hear about how the sausage gets made, Heebie. Just feed us some sausage.
Every thread tends inevitably toward food. Let's see how far afield we can range without breaking the trend: Board games? The latest sock technology? The jagged humiliation of calling people, day after day, to ask for help finding work? Charles M. Schulz: threat or menace?
Work harder, heebie! More posts!
I had a vague thought that might have led to a post yesterday, but it passed. It was probably about my bike.
I think I may be in the process of entirely stopping having thoughts, as such. Moving into a more spinal-cord driven process of reacting reflexively to things. I figure either this will work okay, or if it doesn't I won't mind. Or, really, notice.
Let's see how far afield we can range without breaking the trend: Board games? The latest sock technology? The jagged humiliation of calling people, day after day, to ask for help finding work? Charles M. Schulz: threat or menace?
I am willing to bet that urple has eaten, or is considering eating, all of the above.
Should I get lunch at Arby's, which would be very cheap because I have a coupon, or go to a Chinese restaurant, which would cost more but I would get something passably healthy like beer with broccoli?
All the major food groups: Carbs, hops, and cruciferous vegetables.
I can't have beer until 2:00 on Friday.
The philosophers around here might be interested in this interview with Laurie Paul that got linked someplace. Her description of how she got into philosophy after not doing any in undergrad makes her sound like a superhero of the implausibly-advanced-mental powers type.
185: Arby's is probably as healthy as the Chinese food. In that "valedictorian of summer school" sense.
Two new posts! I'm a little reckless at times.
But now you don't have a coupon anymore.
I had gazpacho for lunch and it was awesome. And I got to park for free in that parking lot about which they made a movie. (And I haven't had a post idea in days, so thanks for being prolific, heebers.)
192: There are more coupons available than there are days before the coupons expire that I am willing to eat at Arby's.
so thanks for being prolific, heebers,
My strategy is to act like a catty bitch.
I'm having trouble coming up with anything to post. I've got a few things I already ruled out as not actually being interesting, though.
How about a music thread - that might not turn into a food thread.
My suggestion would be to ask for recommendations for music that's squarely mainstream "classic rock", from decades ago, nothing progressive, that is just as good as the Bostons and the Kansases and even the Blue Oyster Cults but never got added to the tiny classic rock canon. There are tons of obscure records out there, what are the good ones? I just discovered the band "Stone the Crows" and like them a lot.
Oooh, that's some really subtle trolling, Ned.
And I got to park for free in that parking lot about which they made a movie.
Most mums cook just nine different meals, study says http://www.telegraph.co.uk/foodanddrink/foodanddrinknews/6574462/Mothers-rely-on-just-nine-different-meals-to-feed-families.html
quite a few of those sounds alike. I consider these to be my meals:
stir fry
curry
tacos
slab o meat with side veg (usually steamed broccoli or grilled aspergus)
tomato and peanut stew with kale and cowpeas
less often:
boillabaise
chili
chinese stewed chicken hearts and gizzards with bocchoi
I think the main challenge is finding a word that is used by someone in an english language cookbook to describe a variation on my usual themes.
Any of the front-page posters who is facebook friends with Emerson should just steal links from him. Then maybe he'd come around.
And I hear that apostropher's mother prefers her lovers soaped.
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