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It doesn't sound like you could ever be that guy, Joe.— October 8, 2009 3:55 p.m.
Let's Play A Game!
Breaking glass is music. So is crumpling paper. That much is certain. Well, two things in common with tiki, and if I had a garage, it would be three. #19 and: "Nice, I say it when I grab a nicely numbered post. "Quarter of an Hour Snarf!"" Oh Pike, it's cute when you 'cavort and gambol in our ways' :) The only ones I believe of Pike are #1 and #3 on his list.— October 8, 2009 3:51 p.m.
The List Blog—Sound your Barbaric Yawp:
re: #37: Great list, Joe! Lifted from refried's favorite film: http://www.imdb.com/title/tt0094812/quotes It is not believable to hear Kevin Costner talk about Susan Sontag. I don't know about her novels, and imagine the writer was right about them, but her "Against Interpretation" is a kick-ass book (of criticism)! :)— October 8, 2009 1:38 p.m.
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re: #35: Where's the Ro-tel??!! :) Can of cheese? What on earth is a can of cheese? Ramen noodles. That is a most interesting consistency you got going there, Pete. I might just try it for the sheer madness of it--thankfully no handjob will be necessary--think I'm covered on the mixing bowls. And will replace the meat with soy sausage. re: #36: Will try the 2-3 day rest for the dough. That will give me enough time to tackle the prison burritos :)— October 8, 2009 1:32 p.m.
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re: #32: Bob's Red Mill? Yikes! What's in prison burritos? List, please :)— October 8, 2009 1:02 p.m.
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"10.-Prep cook" Pikey, know of any restaurant jobs for Pete?— October 8, 2009 12:49 p.m.
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#24 is referencing #14 :)— October 8, 2009 12:48 p.m.
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Cuddlefish: Guajillo Sauce, refriedgringo style: Take fifteen dried guajillo chilies and cook them, slowly, for a few hours. Add a cut-up onion, some salt, and a couple of minced tooths of garlic. Throw it all in a blender and strain. Add the chupacabra or bat (or whatever meat you happen to have on hand) to a pot, along with the salsa, and add four cups of water. Cook for three hours on very low heat. Fall in love. Serve with tortillas (hot, fresh), and lime slices, along with some chopped cilantro.— October 8, 2009 12:46 p.m.
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As a passable home cook, with a taste for some finer foods and ingredients, I am most proud of: 1. My silken, perfectly poached eggs 2. My drunken vegetarian chili, with a whole bottle of shiraz in it. 3. My luscious avocado enchiladas with spicy chipotle and cilantro crema. (usu. made with Fallbrook Hass avos from family trees). Least proud of: 1. My clumsily rolled sushi maki rolls 2. My pizza dough. Always turns out badly. 3. Any souffle I have ever attempted.— October 8, 2009 12:43 p.m.
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Hear ya on that one, Pete! At the moment, I can't think of anything but night security guard, but I am pretty braindead after an all nighter catching up on work. I thank the gods that I am able to work from home, alone, with nary a Big Brother or Castle attendant over my shoulder... What jobs have you done? Would you care to list them? :)— October 8, 2009 12:36 p.m.