Sqwertz wrote:
> Sheldon wrote:
> > Oink your hearts out.
>
> Cheap wino wine,

Cost $9.99, was in my budget... and port is good in a marinade.

> a nasty, grungy pan (even before cooking),

Nah, it's clean... that's a great pan, it's old, a Farberware with the
midnight blue Excaliber nonstick coating, not made anymore or I'd buy
another... actually looks pretty good after some 30 years, and I've
used it at least once a week and it's still as nonstick as it was the
first time.

> and bottled pre-chopped garlic.

You need new glasses, actually you need a brain... that's the garlic
my neighbor plants... how can anyone know it's bottled unless they see
the bottle... fact is I never in my life used bottled garlic. My
neighbor gave me a dozen heads this year and wanted to give me more
but that was plenty... I actually used a bit too much on those ribs
(four huge cloves), I'm trying to use it up before it rots.... I have
three heads left.... the rest of the year I buy garlic, two heads at a
time, I don't use a lot of garlic... if I happen to run out of garlic
I use granulated, like I said, I've never once used bottled... maybe
it's good, but I wouldn't know. I don't own a garlic press either,
never had, never ever even tried one... I typically mince/sliver/slice
my garlic with a sharp parer, sometimes I smush it with the side of a
chefs knife but I rarely use garlic that way.

> And you bitch about other's people 'taste in ass'.

Sqwertz, you're a no account ass with no taste whatsoever.

Sheldon > wrote:

> Sqwertz wrote:
>> Sheldon wrote:
>>> Oink your hearts out.
>>
>> Cheap wino wine,
>
> Cost $9.99, was in my budget... and port is good in a marinade.
>
>> a nasty, grungy pan (even before cooking),
>
> Nah, it's clean...

No, it's got years worth of greasy buildup on it.

>> and bottled pre-chopped garlic.
>
> You need new glasses, actually you need a brain... that's the garlic
> my neighbor plants... how can anyone know it's bottled unless they see
> the bottle...

Liar. The garlic is chopped into near-perfect squares with no
shards or uneven pieces. The kind of chop you get from a machine,
but from a cutting board unless you're some sort of unnecessarily
anal perfectionist.

You're busted.

> Sqwertz, you're a no account ass with no taste whatsoever.

Says the guy drinking the $3.99/bottle port and eating a can of SPAM
once a week.

-sw

Sqwertz wrote:
> Sheldon wrote:
> > Sqwertz wrote:
> >> Sheldon wrote:
> >>> Oink your hearts out.
>
> >> Cheap wino wine,
>
> > Cost $9.99, was in my budget... and port is good in a marinade.
>
> >> a nasty, grungy pan (even before cooking),
>
> > Nah, it's clean...
>
> No, it's got years worth of greasy buildup on it.

Not a bit of grease build up... that's the non stick coating... in
fact it cleans beautifully in the dishwasher. I've no idea why
Farberware stoped putting the Excaliber coating on their classic
stainless steel roasting pans... I also have the large one without the
coating, that's a sqwertz (bitch) to clean.

> >> and bottled pre-chopped garlic.
>
> > You need new glasses, actually you need a brain... that's the garlic
> > my neighbor plants... how can anyone know it's bottled unless they see
> > the bottle...
>
> Liar. �The garlic is chopped into near-perfect squares with no
> shards or uneven pieces. �The kind of chop you get from a machine,
> but from a cutting board unless you're some sort of unnecessarily
> anal perfectionist.
>
> You're busted.

Hehe, I'm just good with a knife, Martin Yan has nothing on me.
Actually anyone can make even garlic dice, in fact it's difficult not
to... you're lazy is why you thought of bottled because that's what
you use. And I've looked at jars of minced garlic, they do not
contain nicely diced bits... they're all irregularly shaped and sized,
looks more chewed... very likely fed through a meat grinder-like
machine

> > Sqwertz, you're a no account ass with no taste whatsoever.
>
> Says the guy drinking the $3.99/bottle port and eating a can of SPAM
> once a week.

Your Boon's Farm is $3.99. My 1.5 L ruby port is $9.99, actually an
excellent dessert wine. It's not so easy to find ruby port on the
shelf, there's usually tawny port. My liquor store guy says most
folks prefer tawny, it's got a stronger nut-like flavor. I prefer
ruby, it's cleaner tasting and looks nicer in the glass.

Anyone who eats canned soups has no right to complain about Spam.
If everyone fed their family Spam once a week there'd be no economy
crisis... it's no worse than your Golden Arches that these days costs
nearly like a 5 Star joint to eat out of a paper sack in your car. If
everyone boycotted fast food joints the value of the US economy would
double... families now spend more than a car payment at those fake
food (fast food) joints every month. If folks cooked at home instead
of eating out they'd be able to easily make a mortgage payment. The
fabric of the American economy is threadbare because the fabric of the
American family has come unraveled.

Now I know why sqwertz is always ragging on me, she wants my
attention, she desparately wants to be my *bitch*... thankew, Omelet!

Ahahahahahahahahahahahahahahahahahahaha. . . .

Sheldon > wrote:

> Sqwertz wrote:
>> Sheldon wrote:
>>> Sqwertz wrote:
>>>> Sheldon wrote:
>>>>> Oink your hearts out.
>>
>>>> Cheap wino wine,
>>
>>> Cost $9.99, was in my budget... and port is good in a marinade.
>>
>>>> a nasty, grungy pan (even before cooking),
>>
>>> Nah, it's clean...
>>
>> No, it's got years worth of greasy buildup on it.
>
> Not a bit of grease build up... that's the non stick coating... in
> fact it cleans beautifully in the dishwasher.

You really aren't stupid enough to think we'd believe that black rim
around the whole pan - quite evident on the left - is a non-stick
coating (or lack thereof).

>>>> and bottled pre-chopped garlic.

> Hehe, I'm just good with a knife,

More bullshit. Nobody in their right mind would go to the trouble
of mincing garlic into perfect little squares like that. You
*bought* it that way.

>> Says the guy drinking the $3.99/bottle port and eating a can of SPAM
>> once a week.
>
> Your Boon's Farm is $3.99. My 1.5 L ruby port is $9.99

So I was off by $1 (considering your bottle is twice as big as what
normal people buy). You probably included shipping in that price.

I suppose you think Taylor port with a replaceable cork instead of a
screw cap is a step up, right?

Sheesh.

-sw

In article
>,
Sheldon > wrote:

> If folks cooked at home instead
> of eating out they'd be able to easily make a mortgage payment.

You are probably right about that! People's priorities are screwed. My
budget is very tight right now, (I eat out maybe once per month, if
that!) but my morgage gets paid FIRST. I'd do without power or water
before I'd let the morgage payment go!

It's set up on an auto-debit and it's up to me to make sure the money is
there for it.

3 more years... ;-)
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

Sheldon wrote:

Sqwertz wrote:
> Sheldon wrote:
> > Sqwertz wrote:
> >> Sheldon wrote:
> >>> Oink your hearts out.
>
> >> Cheap wino wine,
>
> > Cost $9.99, was in my budget... and port is good in a marinade.
>
> >> a nasty, grungy pan (even before cooking),
>
> > Nah, it's clean...
>
> No, it's got years worth of greasy buildup on it.

Not a bit of grease build up... that's the non stick coating... in
fact it cleans beautifully in the dishwasher. I've no idea why
Farberware stoped putting the Excaliber coating on their classic
stainless steel roasting pans... I also have the large one without the
coating, that's a sqwertz (bitch) to clean.

> >> and bottled pre-chopped garlic.
>
> > You need new glasses, actually you need a brain... that's the garlic
> > my neighbor plants... how can anyone know it's bottled unless they see
> > the bottle...
>
> Liar. ?The garlic is chopped into near-perfect squares with no
> shards or uneven pieces. ?The kind of chop you get from a machine,
> but from a cutting board unless you're some sort of unnecessarily
> anal perfectionist.
>
> You're busted.

Hehe, I'm just good with a knife, Martin Yan has nothing on me.
Actually anyone can make even garlic dice, in fact it's difficult not
to... you're lazy is why you thought of bottled because that's what
you use. And I've looked at jars of minced garlic, they do not
contain nicely diced bits... they're all irregularly shaped and sized,
looks more chewed... very likely fed through a meat grinder-like
machine

> > Sqwertz, you're a no account ass with no taste whatsoever.
>
> Says the guy drinking the $3.99/bottle port and eating a can of SPAM
> once a week.

Your Boon's Farm is $3.99. My 1.5 L ruby port is $9.99, actually an
excellent dessert wine. It's not so easy to find ruby port on the
shelf, there's usually tawny port. My liquor store guy says most
folks prefer tawny, it's got a stronger nut-like flavor. I prefer
ruby, it's cleaner tasting and looks nicer in the glass.

Anyone who eats canned soups has no right to complain about Spam.
If everyone fed their family Spam once a week there'd be no economy
crisis... it's no worse than your Golden Arches that these days costs
nearly like a 5 Star joint to eat out of a paper sack in your car. If
everyone boycotted fast food joints the value of the US economy would
double... families now spend more than a car payment at those fake
food (fast food) joints every month. If folks cooked at home instead
of eating out they'd be able to easily make a mortgage payment. The
fabric of the American economy is threadbare because the fabric of the
American family has come unraveled.

Now I know why sqwertz is always ragging on me, she wants my
attention, she desparately wants to be my *bitch*... thankew, Omelet!

Ahahahahahahahahahahahahahahahahahahaha. . . .
-------------------

GM replies:

*You've* got Sqwertz the Sekret Drag Queen and *I've* got blAndy and the
cyberstench...wanna trade, lol...???

I know a hispanic drag bar here - "El Gato Negro" - where Steve might try
out his drag act...IF those fierce hot - blooded "gals" don't stab him to
death first with the sharpened rat - tail combs they keep hidden in their
Dynel wigs...


<snicker>


--
Best
Greg

" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking