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#1 Bognoz

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Posted 22 November 2017 - 11:38 PM

Plump those naked fowl

you nasty, rasty Amerikans.

 

Happy Thanxgiving.


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#2 Bognoz

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Posted 22 November 2017 - 11:39 PM

It's just another day here,

but I extend a heart-

felt note of gratitude

to each and every one of you.


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unless you prepare a great hot chocolate.

#3 Bognoz

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Posted 22 November 2017 - 11:40 PM

Maybe even drink a glass of absinthe

to mark the occasion and ruminate.


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unless you prepare a great hot chocolate.

#4 jaded prol

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Posted 23 November 2017 - 04:01 AM

You're not missing much here. A generally troublesome day across our divided land. Me, I'm roasting a chicken with lotsa booze on hand.

 

A louchfest would be betterer but I'll drink a glass to you, oh ruminant one -- and the other loungers as well. A drink to good times past and old friends.

 

Our paltry excuse for a local paper arrived with about 12 pounds of ads this morning reminding me of my personal holiday which begins with Thanksgiving and ends with the arrival of January. It's Tnel (yes, that's lent spelled backwards). It is celebrated by taking on rather than giving up anything you might not normally indulge in (if that applies) with the holiday slogan, "What the hell, it's Tnel!"

 

Happy indulging. Pull one for the Prole.


Drinking for medicinal reasons.

You may say I'm a drinker
but I'm not the only one.

#5 Absinthe_1900

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Posted 24 November 2017 - 07:44 AM

Happy Tnel!
As Elwood P. Dowd said in Harvey: Well, I've wrestled with reality for 35 years, Doctor, and I'm happy to state I finally won out over it.


Remember, an armed TXLF is a polite TXLF

#6 artemis

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Posted 24 November 2017 - 01:45 PM

It is celebrated by taking on rather than giving up

 

anti-black-friday.jpg

 

Harvey - you must have been watching TMC - last night or recently -  but I didn't watch it.  I've seen most of it - I find it so profound it's almost frightening.


You might be surprised how well old goat sausages are able to stand up to the heat.

#7 Absinthe_1900

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Posted 24 November 2017 - 03:39 PM

I have it on DVD, as one of my favorites, I play it regularly. 

Watching Harvey, Arsenic and Old Lace, and most of W.C. Fields, and The Thinman as kid, sort of set the pattern for all of this.


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#8 artemis

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Posted 27 November 2017 - 09:38 AM

I don't like Cary Grant - over the top mugging and mooning, reminds me of Jim Carey.  But I would watch Arsenic for the set, the old house and graveyard, and Raymond Massey, in spite of Grant.

Didn't realize when I met Liver's dog in Allentown that it had the same name as that of the Thin Man.  Learned that later from watching one of the films.

 

Yesterday I cooked Gumbo.  Have rarely done it before and it never turned out right.  But now I have the key - water will not do, stock must be used.  And the way to do it is to boil a chicken (or two), then use the stock for the water and debone the chicken for the meat.  Intuitively, I know this is the way the old folks did it, because they wasted nothing.  It turned out every bit like Gramma's gumbo - dark and rich.  I don't recall any details of her preparation, other than the smell of the roux, and the onions when they hit that hot roux, and that her first step was to go into the yard for a chicken.  But I have nailed it down and can now rest content on the gumbo quest.


You might be surprised how well old goat sausages are able to stand up to the heat.

#9 Absinthe_1900

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Posted 28 November 2017 - 05:20 AM

Arsenic had Boris Karloff as Johnny when it was on Broadway, I love the references to Karloff through the film.

 

Raymond Massey, Peter Lorre, the old Ladies and Teddy are my favorites. My favorite line was when Teddy went to retrieve Mr Spinoza, and said "We've never had yellow fever in the window seat before"   

 

I miss Granny and Mom cooking, I didn't inherit that skill.

Upsidedown holidays this year, too much to do at work, and trying to get my brain into looking for a new Boxer, has me looking for Frank Costanza's aluminum pole.


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#10 artemis

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Posted 29 November 2017 - 09:26 AM

Apparently you find tinsel distracting.  If you have some problems with people, let them hear about it!  But then comes the feats of strength ....

 

That gumbo is so good I have been eating it every day.  I froze most of it, though.  Pain in the ass to make; don't want to do it often.  Cold potato salad is essential at the side, in the bowl.  Takes the gumbo sting off the palate - it's a fine marriage.  Learned that from my wife's family.  There are actually morons debating on the Internet about whether it's acceptable.


You might be surprised how well old goat sausages are able to stand up to the heat.

#11 Bognoz

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Posted 29 November 2017 - 09:08 PM

Gumbo is so beyond the shores of Bohemia.

And sassafrass isn't the only thing I'd say to that.


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#12 artemis

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Posted 30 November 2017 - 10:39 AM

I don't be using filé myself.  I see it as a thickener, and okra, which I also don't use, the same way.  Filé smells good, and okra is okay, but I don't want either in gumbo.  I think both are a Creole (read: African) thing.  I understand that New Orleans (Creole) gumbo also has tomatoes in it - Cajun gumbo does not.  Lots of people think Cajun and Creole are interchangeable, but they are not.  I once posted at the French forum video examples of a Cajun speaking French, and a Louisiana "Creole" (black person) doing the same and those guys understood every word from the Cajun, and none from the Creole.  There are a lot of cross-influences, though, no doubt.

 

http://www.seriousea...ile-powder.html


You might be surprised how well old goat sausages are able to stand up to the heat.

#13 artemis

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Posted 30 November 2017 - 10:53 AM

The cardinal thang about Cajun gumbo, and a lot of other Cajun cooking, is "first you make a roux".  The Roux is everything.  The first picture at the site linked above is as identical to my gumbo as makes no difference.  It has andouille in it - further down that page is a picture of gumbo with slices of andouille on it that aren't even cooked.  Obviously set up only for photographic purposes, and stupidly, like that photo years ago of the gun used by the absinthe-crazed Swiss guy to murder his family, and it was a BB gun .....


You might be surprised how well old goat sausages are able to stand up to the heat.

#14 Bognoz

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Posted 30 November 2017 - 01:02 PM

I have yet to try stuffing butt guts

with the fillings for andouille. Butt

I can do that measure meself.

The rest is still a generiactric problem

of fundamental misunderstanding.


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#15 Bognoz

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Posted 30 November 2017 - 01:03 PM

Otter prolly try the problem

first hand and then

decide my relative worth.


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#16 Bognoz

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Posted 30 November 2017 - 01:05 PM

Pickles and eggses

in your tater salad?


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#17 artemis

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Posted 02 December 2017 - 07:19 PM

If I make it myself, yes, because that's the way my mother made it, and I like it that way.  The one I have now is store-bought - "deviled egg" - it has mustard and boiled eggs, but not pickles.


You might be surprised how well old goat sausages are able to stand up to the heat.




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