OT: Speaking of repulsive food...

[Frank Bemelman]

"John Larkin" <jjlarkin@highSNIPlandTHIStechPLEASEnology.com> schreef in
bericht news:v612p0hpcol20krf5ce7f8tcjmggd6ni0g@4ax.com...

On Tue, 09 Nov 2004 10:47:13 -0700, Jim Thompson
thegreatone@example.com> wrote:

On Tue, 09 Nov 2004 09:34:17 -0800, John Larkin
jjlarkin@highSNIPlandTHIStechPLEASEnology.com> wrote:

On Tue, 09 Nov 2004 08:40:09 -0700, Jim Thompson
thegreatone@example.com> wrote:



Gag! The only thing you put ketchup on is Freedom Fries ;-)


Good on shrimp or oysters, with added horseradish, lemon juice, and
Tabasco.

John


That's called shrimp sauce, I buy it ready-made.

...Jim Thompson


It's called cocktail sauce, and you are a barbarian.

Is there no mayonaise in cocktail sauce?

--
Thanks, Frank.
(remove 'x' and 'invalid' when replying by email)

 

[John Larkin]

On Tue, 9 Nov 2004 20:14:29 +0100, "Frank Bemelman"
<f.bemelmanx@xs4all.invalid.nl> wrote:

That's called shrimp sauce, I buy it ready-made.

...Jim Thompson


It's called cocktail sauce, and you are a barbarian.

Is there no mayonaise in cocktail sauce?

No. The other classic seafood dipping sauce is Tartar sauce, which is
mayo based. Anchovy tartar sauce is great on fried calamari.

John

 

[John Larkin]

On 09 Nov 2004 15:41:03 GMT, rolavine@aol.com (Rolavine) wrote:

From: Jim Thompson thegreatone@example.com

I have enough room, and I love Zucchini. Actually one of my favorite
dishes is a mixed assortment of baby squash varieties, grilled whole,
and served with a filet.

Sounds good, and I love to grill. This year I grilled slices of zucchini that
were basted in a paste of oil, cumen, and other spices. Really good, I do
potatos that way too.

For disgusting I don't think you can beat a slightly cooked oyster.

Rocky

We do barbeque oysters now and then. Just sit an oyster in its shell
on the grille. It will cook and open up; remove the upper shell and
add a dab of barbeque sauce, and eat.

Raw oysters are wonderful. The Gulf ones are the best, but have a
small-yet-finite hepatitus risk if consumed raw.

Maybe I'll go to PJ's around the corner for lunch; they do a pretty
good fried oyster po-boy sandwich.

John

 

[Rich The Philosophizer]

On Mon, 08 Nov 2004 22:19:26 +0000, ChrisGibboGibson wrote:

And for those people outside the USA a zucchini is a courgette.

Looks a bit like a cucumber but tastes of ear wax.

Bullshit. You have obviously never tasted ear wax. Snot, maybe,
but ear wax is like eating battery acid.

Totally revolting.

Well, yeah, that's still true.

You know the difference between zucchini and snot?

Little kids will eat snot.

Cheers!
Rich

 

[Rich The Philosophizer]

On Tue, 09 Nov 2004 14:05:11 +0000, Ian wrote:

"ChrisGibboGibson" <chrisgibbogibson@aol.com> wrote in message
news:20041108194145.07103.00000273@mb-m10.aol.com...
Rich The Philosophizer wrote:

[snip]

Sounds good, except I'd have added ketchup. Do they have ketchup in
England?


Do we have ketchup?

Looking at what some people here do to food you'd think it was compulsory.

Ketchup on steak, on Bolognese, on burgers (obviously), on fish, on
lobster
(yes, I kid you not). I've seen it put on salad.

Gibbo

Why not on salad? After all, the Dutch put mayonnaise on their chips ;-)

I can't imagine what kind of mentality allows a body to eat the likes
of mayonnaise. Personally, I try to avoid eating things that are already
rotten.

Maybe it's because of a traumatic experience I had as a kid - I grew
up in Minnesota, and a brick of Jell-o with some topping used to qualify
as a "salad." Well, one time, in elem. school lunch, my Jello "salad"
had a dollop of what I ass-u-me-d was whipped cream. I took a big ol'
spoonful, popped it in my mouth, and threw up. It was mayonnaise.

I'd almost rather eat insects, at least they're probably not poison.

And Yogurt! My holy f*ckin Chr*st! People are feeding their kids
Big Gobbets of Rot!

'scuse me while I go purge.
Rich

 

[Rich The Philosophizer]

On Tue, 09 Nov 2004 08:40:09 -0700, Jim Thompson wrote:

Salad... Maytag Bleu Cheese, anchovies

Leave it to a republican to eat fermented dryer lint. ;-)

 

[Rich The Philosophizer]

On Tue, 09 Nov 2004 13:00:02 -0800, John Larkin wrote:

On Tue, 09 Nov 2004 11:11:50 -0700, Jim Thompson
thegreatone@example.com> wrote:

On Tue, 09 Nov 2004 09:57:45 -0800, John Larkin
jjlarkin@highSNIPlandTHIStechPLEASEnology.com> wrote:

On Tue, 09 Nov 2004 10:47:13 -0700, Jim Thompson
thegreatone@example.com> wrote:

On Tue, 09 Nov 2004 09:34:17 -0800, John Larkin
jjlarkin@highSNIPlandTHIStechPLEASEnology.com> wrote:

On Tue, 09 Nov 2004 08:40:09 -0700, Jim Thompson
thegreatone@example.com> wrote:



Gag! The only thing you put ketchup on is Freedom Fries ;-)


Good on shrimp or oysters, with added horseradish, lemon juice, and
Tabasco.

John


That's called shrimp sauce, I buy it ready-made.

...Jim Thompson


It's called cocktail sauce, and you are a barbarian.

John

Probably so... I eat snails ;-)

...Jim Thompson


They're great if they're fresh. The canned ones taste like pencil
erasers to me.

You eat them alive too?

 

[Rich The Philosophizer]

On Tue, 09 Nov 2004 17:19:04 -0500, Spehro Pefhany wrote:

On Tue, 09 Nov 2004 13:08:38 -0800, the renowned John Larkin
On Tue, 09 Nov 2004 13:17:45 -0500, Spehro Pefhany
On Tue, 09 Nov 2004 10:47:13 -0700, the renowned Jim Thompson
On Tue, 09 Nov 2004 09:34:17 -0800, John Larkin
On Tue, 09 Nov 2004 08:40:09 -0700, Jim Thompson
Gag! The only thing you put ketchup on is Freedom Fries ;-)
Good on shrimp or oysters, with added horseradish, lemon juice, and
Tabasco.
That's called shrimp sauce, I buy it ready-made.
AKA "Cocktail sauce".
You also need ketchup for making meatloaf. A lot of people put it on
eggs and home fries, but I prefer HP Sauce or Sriracha hot sauce. In a
pinch, Tobasco is acceptable.
Ketchup is food on fish-stick sandwiches, too, with mayo and pickles.
Fish sticks are one of those things that I had as a child and have
religiously avoided ever since. ;-)

Yeah, sigh. They sure don't make them like they used to!

But I have a recipe for Sloppy Joes, that was handed down from a school
lunch recipe, and they are perfect:
http://home.earthlink.net/~rich_grise/images/SloppyJoe.jpg

Cheers!
Rich

 

[Rich The Philosophizer]

On Tue, 09 Nov 2004 16:00:55 +0000, Pooh Bear wrote:

Frithiof Andreas Jensen wrote:

"Bob Stephens" <stephensyomamadigital@earthlink.net> wrote in message
news:1crhbppfw43d6.1whhy4k9w9zuk.dlg@40tude.net...

Well if we're going to discuss English delicacies, ...

.... I must Mention "Spotted Dick" a mixture of Fat, Flour & Something More
and boiled - served with syrup - I.O.W. the British version of a "Knoedel";

My theory is that it was invented during the some time of need - The War? -
and deliberately named in this manner to get the otherwise picky school
children in need of calories to order it: "Miss, Miss; Can I have a Spotted
Dick, Please" (snigger).

It's a ' steamed pudding '. I doubt that during WW2 there was enough spare good
stuff to make them.

I prefer the type with golden syrup.

Christmas puddings have a similar base. Do you have ' Christmas Pudding ' in the
USA ?

In the USA, "pudding" is an entirely different thing entirely[0]. I don't
know exactly what it _is_, but it ain't that stale bread/leftover animal
parts stuff that the Brits call "pudding."

And you should have seen my Mom's face when the English lady who lived
next-door was explaining how to prepare kidneys. "you have to soak them,
you see, to get the <dramatic pause> pee <dramatic pause> taste out of
them."
Mom: <goes into apoplexy> ("pee" was a "bad word" back in those days,
you see.)

Cheers!
Rich
[0] yeah, I know - it was supposed to have been funny.

 

[Spehro Pefhany]

On Wed, 10 Nov 2004 02:55:36 GMT, the renowned Rich The Philosophizer
<null@example.net> wrote:

I can't imagine what kind of mentality allows a body to eat the likes
of mayonnaise. Personally, I try to avoid eating things that are already
rotten.

Eh? Mayonnaise isn't rotten. It's an emulsion of egg yolks, oil and
lemon juice, and a bit of flavor like mustard. Hellman's Real
Mayonnaise is good. How else would you make a tuna salad sandwich?


Best regards,
Spehro Pefhany
--
"it's the network..." "The Journey is the reward"
speff@interlog.com Info for manufacturers: http://www.trexon.com
Embedded software/hardware/analog Info for designers: http://www.speff.com

 

[Rich The Philosophizer]

On Tue, 09 Nov 2004 08:19:06 +0000, Paul Burke wrote:

ChrisGibboGibson wrote:
And then there are....
Olives, quite revolting. Like a grape soaked in dead animal fat.
Plant fat so it's good for you. Two year old Tom (the boy) at Sister's
house. Olives are an acquired taste, she says, he won't like those. Half
a large jar later she had to concede.

I LOVE olives - well, the green ones, that are mostly just brined. The
black ones are just stuff that leaves nasty marks on the entranceway
rug.

Bacon, jam and maple syrup (all together) on a pancake. Apparently that is
quite normal in USA.
Apart from the jam, maple syrup, and pancake, it sounds OK. You could
add a Derbyshire oat cake.

I always ask them to put the sweet stuff on one plate, and the greasy
stuff on another plate. I hate when I get syrup on my pig meat. ;-)
<aside> What do non-pork-eating people have for breakfast?</aside>

Frogs legs, which taste like chicken, but only to people who have never
actually eaten them. In fact they taste of frog.

I bet you ate whelks and winkles at the seaside (OK they aren't exacly
amphibians). I've been looking for recipes for the most prolific
inhabitants of our garden, les escargots nus.

I have to admit, that foot looks like a right meaty morsel - but, what
do you do with the guts? (please don't mention sardines until the next
tangent, thanks) ;-)

Now it *must* be conditioning because I love pickled eggs, steak pudding, black
pudding and spam.


Pickled eggs are something that happens after the 5th pint, and I can
never remember why. Do you have your black pudding sliced and grilled,
or boiled (or Balti perhaps)? How big are the chunks of fat? Never liked
Spam, or Plumrose chopped ham.

I pretty much grew up on Spam. But I'm from Minnesota, and Dad (RIP) used
to work at Hormel. He had a story or two to tell. ;-)

Cheers!
Rich

 

[Rich The Philosophizer]

On Tue, 09 Nov 2004 09:07:02 -0800, Charles Edmondson wrote:

ChrisGibboGibson wrote:

Now it *must* be conditioning because I love pickled eggs, steak pudding, black
pudding and spam.

But what do I know?

Gibbo
Now, many, many moons ago, a few scouting friends and I decided to do a
'survival' weekend campout. No backpacks, only what we could carry in
our pockets. We used plastic sheets for tents (and yes, it rained all
weekend!) and carried several cans of SPAM for sustenence. For us, SPAM
became a long standing joke. And then, along comes Monty Python and
ruins it for us...

But, I _like_ Spam!

Cheers!
Rich

 

[Rich The Philosophizer]

On Tue, 09 Nov 2004 16:39:48 +0000, Kryten wrote:

"Rolavine" <rolavine@aol.com> wrote in message
news:20041109104103.08281.00000445@mb-m04.aol.com...

For disgusting I don't think you can beat a slightly cooked oyster.

A girl I met said swallowing an oyster felt like a big lump of cold hard
snot.

I saw a self-proclaimed gay guy swallow a raw egg once. I went, "Ewww!",
and he said, "Well, if the yolk breaks, it can kinda make you throw up,
but the white, that's just like a big ol' load o' cum!"

Ewwww!
Rich

 

[Rich The Philosophizer]

On Tue, 09 Nov 2004 18:51:56 +0000, Mike Diack wrote:

rolavine@aol.com (Rolavine) wrote in
news:20041109104103.08281.00000445@mb-m04.aol.com:

For disgusting I don't think you can beat a slightly cooked oyster.

Mountain or regular ?

Tunisian.

 

[Jim Thompson]

On Wed, 10 Nov 2004 02:56:58 GMT, Rich The Philosophizer
<null@example.net> wrote:

On Tue, 09 Nov 2004 08:40:09 -0700, Jim Thompson wrote:

Salad... Maytag Bleu Cheese, anchovies

Leave it to a republican to eat fermented dryer lint. ;-)

It's actually the same family.

...Jim Thompson
--
| James E.Thompson, P.E. | mens |
| Analog Innovations, Inc. | et |
| Analog/Mixed-Signal ASIC's and Discrete Systems | manus |
| Phoenix, Arizona Voice480)460-2350 | |
| E-mail Address at Website Fax480)460-2142 | Brass Rat |
| http://www.analog-innovations.com | 1962 |

I love to cook with wine. Sometimes I even put it in the food.

 

[Spehro Pefhany]

On Wed, 10 Nov 2004 03:15:09 +0000 (UTC), the renowned
kensmith@green.rahul.net (Ken Smith) wrote:

In article <9v13p0t57f3m81m7cqn87fvov53l4pp8ss@4ax.com>,
Spehro Pefhany <speffSNIP@interlogDOTyou.knowwhat> wrote:
[...]
Eh? Mayonnaise isn't rotten. It's an emulsion of egg yolks, oil and
lemon juice, and a bit of flavor like mustard. Hellman's Real
Mayonnaise is good. How else would you make a tuna salad sandwich?

Eat the tuna out of the can with a fork and then have a couple of slices
of toast.

Works okay for one person. The better half insists on buying only
solid tuna packed in water. That stuff is *dry*. So the mayonnaise
supplies the lubrication. And a little hot sauce and perhaps some
crunchies completes the picture.

BTW, the new Krupps sandwich (maybe they call it "panini") press
available from Williams-Sonoma (made in China, of course) is really
excellent. Some thinly slice rye bread baked a couple of hours
earlier, some roasted red peppers and/or sundried tomatoes, swiss
cheese and honey baked ham makes a really quick and tasty sandwich. A
bit of mustard on the bread, no butter required.


Best regards,
Spehro Pefhany
--
"it's the network..." "The Journey is the reward"
speff@interlog.com Info for manufacturers: http://www.trexon.com
Embedded software/hardware/analog Info for designers: http://www.speff.com

 

[Ken Smith]

In article <9v13p0t57f3m81m7cqn87fvov53l4pp8ss@4ax.com>,
Spehro Pefhany <speffSNIP@interlogDOTyou.knowwhat> wrote:
[...]

Eh? Mayonnaise isn't rotten. It's an emulsion of egg yolks, oil and
lemon juice, and a bit of flavor like mustard. Hellman's Real
Mayonnaise is good. How else would you make a tuna salad sandwich?

Eat the tuna out of the can with a fork and then have a couple of slices
of toast.

--
--
kensmith@rahul.net forging knowledge

 

[Rich The Philosophizer]

On Wed, 10 Nov 2004 03:15:09 +0000, Ken Smith wrote:

In article <9v13p0t57f3m81m7cqn87fvov53l4pp8ss@4ax.com>,
Spehro Pefhany <speffSNIP@interlogDOTyou.knowwhat> wrote:
[...]
Eh? Mayonnaise isn't rotten. It's an emulsion of egg yolks, oil and
lemon juice, and a bit of flavor like mustard. Hellman's Real
Mayonnaise is good. How else would you make a tuna salad sandwich?

Eat the tuna out of the can with a fork and then have a couple of slices
of toast.

On crackers, with a good sharp Cheddar.

And, of course, let's not discount Velveeta. ;-)

Cheers!
Rich

 

[Daniel Haude]

On Wed, 10 Nov 2004 03:06:09 GMT,
Rich The Philosophizer <null@example.net> wrote
in Msg. <pan.2004.11.10.02.12.23.409378@neodruid.org>

But I have a recipe for Sloppy Joes, that was handed down from a school
lunch recipe, and they are perfect:
http://home.earthlink.net/~rich_grise/images/SloppyJoe.jpg

Sounds disgusting, has a disgusting name, and I wouldn't even want to
touch that filthy piece of paper ;-)

--D.

 

[Mark Fergerson]

Rich The Philosophizer wrote:

Does anybody know of a way to prepare zucchini to make it
more like real squash? It seems they put it in everything
around here, which shouldn't surprise me, 'cause it's free,
but it's almost as disgusting as okra or eggplant.

Sure. Just realize that anything in the squash family is
"pork chops in disguise"; you feed them to pigs, you get
pork chops. ;&gt

Buttercup and/or butternut squash, though, you could
practically
make a meal around. Tried some spaghetti squash once,
but it
was too weird. I didn't know whether to put gravy or syrup on
it. ;-)

All these "foods" seem to me to have simply been unable
to decide whether to be tasty melons or nice, useful gourds.
Instead, they got stuck in the mushy middle.

Mark L. Fergerson