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#101
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Boycott offensive comic strip and newspapers that carry it
On Tue, 27 Apr 2004 21:33:36 GMT, Lady Veteran ,
wrote: -----BEGIN PGP SIGNED MESSAGE----- Hash: SHA1 On Tue, 27 Apr 2004 19:26:37 GMT, Dave Hitt wrote: On Sat, 24 Apr 2004 15:50:33 GMT, Lady Veteran wrote: -----BEGIN PGP SIGNED MESSAGE----- Hash: SHA1 On Sat, 24 Apr 2004 04:04:45 GMT, Dave Hitter Ooo, clever, changing the name on a quote. I'm guessing you meant to make it Hitler - and you can't even do *that* right, you twit. Nope-why would I want to insult Hitler? I know where he stood. wrote: On Sun, 18 Apr 2004 16:06:18 GMT, Lady Veteran wrote: Do you always believe what you read? If you going to believe something - believe the genuine article-not a bunch of phoney wannabes. I've read your bull**** many times - and never believed a word of it. Even your bloated, overweight sig advertises that you're an idiot. Well sonny, you can point fingers all you want and that will never take away the point that you are dumb as a box of rocks. Being called dumb by someone whose IQ can't be measured by positive numbers is quite entertaining. Yes, if you knew what you were ridiculing. You only think you know... I know what and who I am No, you absolutely don't. Yes I do, droopy. The problem is what YOU think I am...If that mattered to me I wouldn't have kill filed you...looks like I have to do that again. But then, Village Idiots never do. You know about village idiots? Did you get turned for not meeting the IQ requirement? Eh, Dumbass...not meeting the IQ requirement for Village Idiot would be a *good* thing. LOL... Sarge Dave Hitt ---- LV Lady Veteran - ----------------------------------- "I rode a tank and held a general's rank when the blitzkrieg raged and the bodies stank..." - -Rolling Stones, Sympathy for the Devil - ------------------------------------------------ People who hide behind anonymous remailers and ridicule fat people are cowardly idiots with no motive but malice. - --------------------------------------------- "To Do Is To Be" Socrates "To Be Is To Do" Plato "Do Be Do Be Do" Sinatra - ------------------------------- -----BEGIN PGP SIGNATURE----- Version: PGP 8.0 - not licensed for commercial use: www.pgp.com iQA/AwUBQI7RxekoPZAZfLgsEQIurACguyEt6i7l5pCR9CGrKk5N80 myZloAoIpK C/4CgkA6lAO0QQBs2xI0P66Q =dL+n -----END PGP SIGNATURE----- |
#102
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Fried fat
The Real Bev wrote:
Dave Hitt wrote: On Mon, 19 Apr 2004 16:52:28 -0700, The Real Bev wrote: Did you get a chance to try our deep fried lardballs? Mmmmmmm good, especially when dipped in corn syrup. That's the dessert version. As a main dish, you dip them in melted bacon grease or sesame oil. I thought everybody knew that. BTW, there actually IS such a dish, but it's Chinese, not American. No kidding? Do you happen to know what it's really called? I have tapped my source and will report back. I was just joking about the bacon grease/sesame oil, but it might actually be true. OK, after much discussion I have tracked down the dish. May tsay ko ro. Pronounced May t(s)eye ko ro (both rhyme with 'row'). It is a section of pork fat with skin on the top, an inch of fat, some lean, some more fat (depending on the individual hunk) and some preserved vegetables. Fry it for a while and pour off some of the excess fat (like bacon) and then cook it in the usual Chinese stuff (soy sauce, ginger, sugar, whatever) with the vegetable, slice and serve. I think I'll pass. -- Cheers, Bev --------------------------------------------------------------- "Advertising is the rattling of a stick inside a swill bucket." -- George Orwell |
#103
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Fried fat
On Thu, 29 Apr 2004 22:14:58 -0700, The Real Bev
wrote: The Real Bev wrote: Dave Hitt wrote: On Mon, 19 Apr 2004 16:52:28 -0700, The Real Bev wrote: Did you get a chance to try our deep fried lardballs? Mmmmmmm good, especially when dipped in corn syrup. That's the dessert version. As a main dish, you dip them in melted bacon grease or sesame oil. I thought everybody knew that. BTW, there actually IS such a dish, but it's Chinese, not American. No kidding? Do you happen to know what it's really called? I have tapped my source and will report back. I was just joking about the bacon grease/sesame oil, but it might actually be true. OK, after much discussion I have tracked down the dish. May tsay ko ro. Pronounced May t(s)eye ko ro (both rhyme with 'row'). It is a section of pork fat with skin on the top, an inch of fat, some lean, some more fat (depending on the individual hunk) and some preserved vegetables. Fry it for a while and pour off some of the excess fat (like bacon) and then cook it in the usual Chinese stuff (soy sauce, ginger, sugar, whatever) with the vegetable, slice and serve. I think I'll pass. And they say Atkins is expensive, pork butts are often on sale for under a buck a pound. Just what you need for a planned fat fast! Now if I can just find my meat scissors. |
#105
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Fried fat
The Real Bev wrote in message ...
The Real Bev wrote: Dave Hitt wrote: On Mon, 19 Apr 2004 16:52:28 -0700, The Real Bev wrote: Did you get a chance to try our deep fried lardballs? Mmmmmmm good, especially when dipped in corn syrup. That's the dessert version. As a main dish, you dip them in melted bacon grease or sesame oil. I thought everybody knew that. BTW, there actually IS such a dish, but it's Chinese, not American. No kidding? Do you happen to know what it's really called? I have tapped my source and will report back. I was just joking about the bacon grease/sesame oil, but it might actually be true. OK, after much discussion I have tracked down the dish. May tsay ko ro. Pronounced May t(s)eye ko ro (both rhyme with 'row'). It is a section of pork fat with skin on the top, an inch of fat, some lean, some more fat (depending on the individual hunk) and some preserved vegetables. Fry it for a while and pour off some of the excess fat (like bacon) and then cook it in the usual Chinese stuff (soy sauce, ginger, sugar, whatever) with the vegetable, slice and serve. I think I'll pass. You got me salivating. May-Tsai-Ko-Row is indeed good. To trim the fat and skin off of it would be asinine. But it is not deep fried lard balls. Speaking of which, hmm..., my keyboard is wet with saliva. You may think the poster was joking. He was not. My Mom used to make deep fried lard balls. This is a delicacy not for everyday consumption. It is for a feast. I don't know why. Growing up poor in Taiwan in the 60's (most everyone is poor in Taiwan those days), I only get to taste it onec or twice a year. Pork fat is deep fried and drained off excess fat. The perfect size is that of popcorn chicken you get in KFC. But it is not dipped in corn syrup. What make them taste good is the sauce, made of soy sauce, a little sugar and minced raw garlic. I wonder why I can't get it anywhere else. Speaking of Chinese food, I can go on forever...... Has anyone tasted pig intestines with powdery stuff in it? The powdery stuff is the undigested food purposely left during preparation. If it is cleaned too well, you don't make the dish. Powdery intestine (Fen-chang) is its name. Heavenly... Should I continue or is this too much for you to stomach. |
#106
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Fried fat
Yaofeng wrote:
The Real Bev wrote in message ... The Real Bev wrote: Dave Hitt wrote: On Mon, 19 Apr 2004 16:52:28 -0700, The Real Bev wrote: Did you get a chance to try our deep fried lardballs? Mmmmmmm good, especially when dipped in corn syrup. That's the dessert version. As a main dish, you dip them in melted bacon grease or sesame oil. I thought everybody knew that. BTW, there actually IS such a dish, but it's Chinese, not American. No kidding? Do you happen to know what it's really called? I have tapped my source and will report back. I was just joking about the bacon grease/sesame oil, but it might actually be true. OK, after much discussion I have tracked down the dish. May tsay ko ro. Pronounced May t(s)eye ko ro (both rhyme with 'row'). It is a section of pork fat with skin on the top, an inch of fat, some lean, some more fat (depending on the individual hunk) and some preserved vegetables. Fry it for a while and pour off some of the excess fat (like bacon) and then cook it in the usual Chinese stuff (soy sauce, ginger, sugar, whatever) with the vegetable, slice and serve. I think I'll pass. You got me salivating. May-Tsai-Ko-Row is indeed good. To trim the fat and skin off of it would be asinine. The friend (from Shanghai) who told me about it says he trims the fat off. He doesn't like greasy food. His wife is Taiwanese and will eat absolutely anything and loves hot food. The Thai restaurant serves food with a hotness value of 1 to 10, and Sherry decided to try 10. The waiter persuaded her to try 6. She said that was a very good decision. But it is not deep fried lard balls. Speaking of which, hmm..., my keyboard is wet with saliva. You may think the poster was joking. He was not. My Mom used to make deep fried lard balls. This is a delicacy not for everyday consumption. It is for a feast. I don't know why. Growing up poor in Taiwan in the 60's (most everyone is poor in Taiwan those days), I only get to taste it onec or twice a year. Pork fat is deep fried and drained off excess fat. The perfect size is that of popcorn chicken you get in KFC. But it is not dipped in corn syrup. What make them taste good is the sauce, made of soy sauce, a little sugar and minced raw garlic. I wonder why I can't get it anywhere else. Is it crispy? We have fried pork rinds which are very good if you can get over the idea of eating fried fat. Speaking of Chinese food, I can go on forever...... Has anyone tasted pig intestines with powdery stuff in it? The powdery stuff is the undigested food purposely left during preparation. If it is cleaned too well, you don't make the dish. Powdery intestine (Fen-chang) is its name. Heavenly... Should I continue or is this too much for you to stomach. I have eaten fish-maw soup and baby octopi and squid and other nameless things that I am glad I've forgotten. I will not eat fen-chang, though! We're going to Chinatown in Los Angeles tomorrow. Do you by any chance know of a good restaurant there? Last time we chose randomly and weren't all that happy. And are pork bungs what I think they are? The 99 Market has an interesting and mystifying selection of animal products. -- Cheers, Bev *********************************************** "A complete lack of evidence is the surest sign that the conspiracy is working." -- Tanuki |
#107
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Fried fat
But it is not deep fried
lard balls. Speaking of which, hmm..., my keyboard is wet with saliva. You may think the poster was joking. He was not. My Mom used to make deep fried lard balls. This is a delicacy not for everyday consumption. It is for a feast. I don't know why. Growing up poor in Taiwan in the 60's (most everyone is poor in Taiwan those days), I only get to taste it onec or twice a year. Pork fat is deep fried and drained off excess fat. The perfect size is that of popcorn chicken you get in KFC. But it is not dipped in corn syrup. What make them taste good is the sauce, made of soy sauce, a little sugar and minced raw garlic. I wonder why I can't get it anywhere else. Is it crispy? We have fried pork rinds which are very good if you can get over the idea of eating fried fat. Fried lard ball is crispy. And it is best served hot. You know part of the reason it taste good, like all food, is fat. Pork rind is okay with beer. But no comparison to lard balls. Speaking of Chinese food, I can go on forever...... Has anyone tasted pig intestines with powdery stuff in it? The powdery stuff is the undigested food purposely left during preparation. If it is cleaned too well, you don't make the dish. Powdery intestine (Fen-chang) is its name. Heavenly... Should I continue or is this too much for you to stomach. I have eaten fish-maw soup and baby octopi and squid and other nameless things that I am glad I've forgotten. I will not eat fen-chang, though! We're going to Chinatown in Los Angeles tomorrow. Do you by any chance know of a good restaurant there? Last time we chose randomly and weren't all that happy. And are pork bungs what I think they are? The 99 Market has an interesting and mystifying selection of animal products. Too bad I live in on the east coast and know little about Chonatown in LA. First you need to go to one which serves REAL Chinese food, not those which just have take-outs. An indication, but not always, is the restuarant has two sets of menus, one for unsuspecing Yankees and another written in Chinese for those who understand it. You have to be adventurous. Look over the shoulders of other patrons. If you like what they eat but don't know how to order. tell the waiter you'll have what they had. I have not yet found pork intestines in the US and I doubt if I'll ever do. It is a very simple dish sort of like home made. I think the other problem is you don't find it in every pig slaughtered. Even if you do, only a small part of the intestines have that powdery stuff in it. And if not prepared or chosen carefully, some of it maybe bitter (cut too close to the gall bladder?) You certainly will not find in the supermarket. |
#108
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Fried fat
HEHEHE Fried lard huh? Newfoundland has the answer on this one.
This is part of a traditional dish from before the days of steam power. Cube (1/2 inch) salted fatback (that would be salt cured pork fat with the skin attached) Render at medium heat in a skillet (cook a little below the smoke point) until the cubes turn gold/carmel brown. Drain the fat off and enjoy. The result is something like really thick bacon - sans the meat. The skin goes crunchy, like that pork rind that didn't puff up properly. The fat is dense but yields to almost a powder. It might make a interesting substitute for croutons Before anybody tries this - I am not responsible for your reaction to it. Some people can't figure out the appeal. The rest of the recipe involves rehydrated salt dried cod and either boiled potato or boiled hard tack (a kind of unleven dried bread that can also be used to drive nails into concrete) And for the eagle scouts out there, no, potato and tack are NOT low carb and should not be included. "Rules of the game:Variables won't, constants aren't" On Thu, 29 Apr 2004 22:14:58 -0700, The Real Bev wrote: The Real Bev wrote: Dave Hitt wrote: On Mon, 19 Apr 2004 16:52:28 -0700, The Real Bev wrote: Did you get a chance to try our deep fried lardballs? Mmmmmmm good, especially when dipped in corn syrup. That's the dessert version. As a main dish, you dip them in melted bacon grease or sesame oil. I thought everybody knew that. BTW, there actually IS such a dish, but it's Chinese, not American. No kidding? Do you happen to know what it's really called? I have tapped my source and will report back. I was just joking about the bacon grease/sesame oil, but it might actually be true. OK, after much discussion I have tracked down the dish. May tsay ko ro. Pronounced May t(s)eye ko ro (both rhyme with 'row'). It is a section of pork fat with skin on the top, an inch of fat, some lean, some more fat (depending on the individual hunk) and some preserved vegetables. Fry it for a while and pour off some of the excess fat (like bacon) and then cook it in the usual Chinese stuff (soy sauce, ginger, sugar, whatever) with the vegetable, slice and serve. I think I'll pass. -- Using M2, Opera's revolutionary e-mail client: http://www.opera.com/m2/ |
#109
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Fried fat
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#110
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Fried fat
Lots of people wrote: Did you get a chance to try our deep fried lardballs?
Mmmmmmm good, especially when dipped in corn syrup. That's the dessert version. As a main dish, you dip them in melted bacon grease or sesame oil. I thought everybody knew that. BTW, there actually IS such a dish, but it's Chinese, not American. No kidding? Do you happen to know what it's really called? I have tapped my source and will report back. I was just joking about the bacon grease/sesame oil, but it might actually be true. OK, after much discussion I have tracked down the dish. May tsay ko ro. Pronounced May t(s)eye ko ro (both rhyme with 'row'). It is a section of pork fat with skin on the top, an inch of fat, some lean, some more fat (depending on the individual hunk) and some preserved vegetables. Fry it for a while and pour off some of the excess fat (like bacon) and then cook it in the usual Chinese stuff (soy sauce, ginger, sugar, whatever) with the vegetable, slice and serve. In Beijing, our Chinese friends ordered fried duck fat to go with Peking duck. The fat is fried and you dip it in sugar. I wouldn't want to eat it everyday, but I have to admit it was tasty. |
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