and make shrooms with butter and red wine? No? Didn't think so.
It's too easy, and wouldn't stroke your ego enough.

On Dec 7, 3:18*pm, SpaghettiWestern >
wrote:
> and make shrooms with butter and red wine? *No? *Didn't think so.
> It's too easy, and wouldn't stroke your ego enough.

It's obvious you're stroking too much of something. You and the vomit
chick ought to hook up.

On Dec 7, 11:31*pm, Chemo the Clown > wrote:
> On Dec 7, 3:18*pm, SpaghettiWestern >
> wrote:
>
> > and make shrooms with butter and red wine? *No? *Didn't think so.
> > It's too easy, and wouldn't stroke your ego enough.
>
> It's obvious you're stroking too much of something. You and the vomit
> chick ought to hook up.

It's obvious that you want to stroke my pole. Fantasize on someone
else's boner.

On Dec 7, 3:36*pm, SpaghettiWestern >
wrote:
> On Dec 7, 11:31*pm, Chemo the Clown > wrote:
>
> > On Dec 7, 3:18*pm, SpaghettiWestern >
> > wrote:
>
> > > and make shrooms with butter and red wine? *No? *Didn't think so.
> > > It's too easy, and wouldn't stroke your ego enough.
>
> > It's obvious you're stroking too much of something. You and the vomit
> > chick ought to hook up.
>
> It's obvious that you want to stroke my pole. *Fantasize on someone
> else's boner.

you call that a boner? hahahahahahahahaha

Chemo the Clown wrote:
>Limp****ghettiWestern wrote:
>>Chemo the Clown wrote:
>> >Limp****ghettiWestern wrote:
>> > > and make shrooms with butter and red wine? *No? *Didn't think so.
>> > > It's too easy, and wouldn't stroke your ego enough.
>>
>> > It's obvious you're stroking too much of something. You and the vomit
>> > chick ought to hook up.
>>
>> It's obvious that you want to stroke my pole. *Fantasize on someone
>> else's boner.
>
>you call that a boner? hahahahahahahahaha

Looks like a LIMP ****ghetti! <G>

Ahahahahahahahahahahahahahahahahahahaha. . . .

On Dec 8, 12:03*am, Brooklyn1 <Gravesend1> wrote:
> Chemo the Clown wrote:
> >Limp****ghettiWestern wrote:
> >>Chemo the Clown wrote:
> >> >Limp****ghettiWestern wrote:
> >> > > and make shrooms with butter and red wine? No? Didn't think so.
> >> > > It's too easy, and wouldn't stroke your ego enough.
>
> >> > It's obvious you're stroking too much of something. You and the vomit
> >> > chick ought to hook up.
>
> >> It's obvious that you want to stroke my pole. Fantasize on someone
> >> else's boner.
>
> >you call that a boner? *hahahahahahahahaha
>
> Looks like a LIMP ****ghetti! <G>
>
> Ahahahahahahahahahahahahahahahahahahaha. . . .

Whatever that means.

On Dec 7, 5:31*pm, Chemo the Clown > wrote:
> On Dec 7, 3:18*pm, SpaghettiWestern >
> wrote:
>
> > and make shrooms with butter and red wine? *No? *Didn't think so.
> > It's too easy, and wouldn't stroke your ego enough.
>
> It's obvious you're stroking too much of something. You and the vomit
> chick ought to hook up.

You really should stop obsessing over me. LOL!!

"SpaghettiWestern" > wrote in message
...
> and make shrooms with butter and red wine? No? Didn't think so.
> It's too easy, and wouldn't stroke your ego enough.

"How to Win Friends and Influence People".

"Paco" > wrote in :

>
>
> "SpaghettiWestern" > wrote in message
> ...
>> and make shrooms with butter and red wine? No? Didn't think so.
>> It's too easy, and wouldn't stroke your ego enough.
>
> "How to Win Friends and Influence People".
>


It's a troll. Its other post said something about driving from LA to South
America, and just about everyone knows that there isn't any road through
Darien Gap between Panama and Colombia(as yet).


http://colombiareports.com/travel-in...-new-route-to-
connect-panama-and-venezuela.html





--
Peter Lucas
Hobart
Tasmania


A good friend would drive 30 miles at 2:00 am to bail you out of jail.
A best friend, however, would be sitting in the cell next to you saying
"Man, that was f******n Awesome!"

SpaghettiWestern wrote:
> and make shrooms with butter and red wine? No? Didn't think so.
> It's too easy, and wouldn't stroke your ego enough.


Some people would add a sauce demi glace along with red wine. How would
you make a white wine mushroom sauce?
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Tue, 07 Dec 2010 20:50:19 -0800, JL > wrote:
>
> SpaghettiWestern wrote:
> > and make shrooms with butter and red wine? No? Didn't think so.
> > It's too easy, and wouldn't stroke your ego enough.
>
>
> Some people would add a sauce demi glace along with red wine. How would
> you make a white wine mushroom sauce?

His/her method will end up as a red wine and mushroom soup, but it's
not worth discussing given his/her attitude.

--

Never trust a dog to watch your food.

sf wrote:
> On Tue, 07 Dec 2010 20:50:19 -0800, JL > wrote:
>
>>SpaghettiWestern wrote:
>>
>>>and make shrooms with butter and red wine? No? Didn't think so.
>>>It's too easy, and wouldn't stroke your ego enough.
>>
>>
>>Some people would add a sauce demi glace along with red wine. How would
>>you make a white wine mushroom sauce?
>
>
> His/her method will end up as a red wine and mushroom soup, but it's
> not worth discussing given his/her attitude.
>

Stewing mushrooms in water, stock or wine and then reducing the cooking
liquid by half is a common method for making 'mushroom cooking liquor."

And the white or red wine sauce champignons can be quite good, but not
so good i will make it in any routine way.

A favorite way of using inexpensive button mushrooms is to slice up a
large number of them, enough to completely cover a thin fillet of fish,
and then bake in a very low oven, 225 - 250F for about 15 - 20 minutes.

As the mushrooms release their moisture it poaches the fish in the
mushroom water.

If the oven temperature is regulated carefully there will be some bit of
liquid left in the pan with the mushrooms.

Remove the fillets, add a bit of buerre mani or a dab of butter a
sprinkle of flour and make a roux. Add some white wine and one has an
excellent sauced for the fish.
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Tue, 07 Dec 2010 21:23:24 -0800, JL > wrote:

> Stewing mushrooms in water, stock or wine and then reducing the cooking
> liquid by half is a common method for making 'mushroom cooking liquor."

I asked, but apparently you're not supposed to reduce the wine...
that's why I said you're wasting your time.
>
> And the white or red wine sauce champignons can be quite good, but not
> so good i will make it in any routine way.
>
I make sauces and gravy, not a cooking liquor. A little sherry is
good with mushrooms too.

--

Never trust a dog to watch your food.

sf wrote:
> On Tue, 07 Dec 2010 21:23:24 -0800, JL > wrote:
>
>
>>Stewing mushrooms in water, stock or wine and then reducing the cooking
>>liquid by half is a common method for making 'mushroom cooking liquor."
>
>
> I asked, but apparently you're not supposed to reduce the wine...
> that's why I said you're wasting your time.


I posted only for informational purposes, i don't expect the OP to add
anything worth reading.

>
>>And the white or red wine sauce champignons can be quite good, but not
>>so good i will make it in any routine way.
>>
>
> I make sauces and gravy, not a cooking liquor. A little sherry is
> good with mushrooms too.

I sometimes add a bit of sherry to a bacon and mushroom bake, that is
served on toast

Mushrooms "sous cloche" is cooked & served on a slice of sherry soaked
toast. I have never seen any particular necessity for the "bell" but
according to the recipe i have it helps to steam the mushrooms while
they cook.

>
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Wed, 08 Dec 2010 01:22:20 -0600, Omelet >
wrote:

>In article >, JL > wrote:
>
>> Stewing mushrooms in water, stock or wine and then reducing the cooking
>> liquid by half is a common method for making 'mushroom cooking liquor."
>>
>> And the white or red wine sauce champignons can be quite good, but not
>> so good i will make it in any routine way.
>>
>> A favorite way of using inexpensive button mushrooms is to slice up a
>> large number of them, enough to completely cover a thin fillet of fish,
>> and then bake in a very low oven, 225 - 250F for about 15 - 20 minutes.
>>
>> As the mushrooms release their moisture it poaches the fish in the
>> mushroom water.
>>
>> If the oven temperature is regulated carefully there will be some bit of
>> liquid left in the pan with the mushrooms.
>>
>> Remove the fillets, add a bit of buerre mani or a dab of butter a
>> sprinkle of flour and make a roux. Add some white wine and one has an
>> excellent sauced for the fish.
>> --
>>
>> Mr. Joseph Paul Littleshoes Esq.
>
>Damn that sounds good! :-) I was looking for something creative to do
>with those lovely catfish fillets that I've been scoring from Fiesta for
>$2.99 per lb. They are nice, large and meaty and $1.00 per lb. cheaper
>than the Tilapia that I don't care much for.
>
>I can place my Stainless Steel baking dish on top of a low rack in the
>roaster to keep it from touching the bottom and scorching.
>
>I'd still likely add some lemon slices and dill weed to that, but the
>mushrooms would add a nice dimension.

Seafood w/'shooms is TIAD.

On Tue, 7 Dec 2010 20:04:23 -0800 (PST), projectile vomit chick
> wrote:

>On Dec 7, 5:31*pm, Chemo the Clown > wrote:
>> On Dec 7, 3:18*pm, SpaghettiWestern >
>> wrote:
>>
>> > and make shrooms with butter and red wine? *No? *Didn't think so.
>> > It's too easy, and wouldn't stroke your ego enough.
>>
>> It's obvious you're stroking too much of something. You and the vomit
>> chick ought to hook up.
>
>You really should stop obsessing over me. LOL!!

That would be *fanticizing* over you... chemo lusts for laving your
crotch and all Limp ****ghetti can do is watch. LOL-LOL

On Dec 8, 10:34*am, Omelet > wrote:
> In article >,
>
> *Brooklyn1 <Gravesend1> wrote:
> > >Damn that sounds good! :-) *I was looking for something creative to do
> > >with those lovely catfish fillets that I've been scoring from Fiesta for
> > >$2.99 per lb. *They are nice, large and meaty and $1.00 per lb. cheaper
> > >than the Tilapia that I don't care much for.
>
> > >I can place my Stainless Steel baking dish on top of a low rack in the
> > >roaster to keep it from touching the bottom and scorching.
>
> > >I'd still likely add some lemon slices and dill weed to that, but the
> > >mushrooms would add a nice dimension.
>
> > Seafood w/'shooms is TIAD.
>
> Catfish ain't seafood...
> --
> Peace! Om
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
>
> "One man's theology is another man's belly laugh."
> -- Robert Heinlein

I beg to pardon! There are at least two sal****er catfish...the
Gafftopsail catfish and the Hardhead catfish.
http://www.identicards.com/allabouts...%20catfish.asp

On Wed, 08 Dec 2010 17:40:02 -0600, Omelet >
wrote:

>In article
>,
> Chemo the Clown > wrote:
>
>> On Dec 8, 10:34*am, Omelet > wrote:
>> > In article >,
>> >
>> > *Brooklyn1 <Gravesend1> wrote:
>> > > >Damn that sounds good! :-) *I was looking for something creative to do
>> > > >with those lovely catfish fillets that I've been scoring from Fiesta for
>> > > >$2.99 per lb. *They are nice, large and meaty and $1.00 per lb. cheaper
>> > > >than the Tilapia that I don't care much for.
>> >
>> > > >I can place my Stainless Steel baking dish on top of a low rack in the
>> > > >roaster to keep it from touching the bottom and scorching.
>> >
>> > > >I'd still likely add some lemon slices and dill weed to that, but the
>> > > >mushrooms would add a nice dimension.
>> >
>> > > Seafood w/'shooms is TIAD.
>> >
>> > Catfish ain't seafood...
>> > --
>> > Peace! Om
>> >
>> > Web Albums: <http://picasaweb.google.com/OMPOmelet>
>> >
>> > "One man's theology is another man's belly laugh."
>> > -- Robert Heinlein
>>
>> I beg to pardon! There are at least two sal****er catfish...the
>> Gafftopsail catfish and the Hardhead catfish.
>> http://www.identicards.com/allabouts...%20catfish.asp
>
>Fine! ;-)
>The ones I was talking about are not seafood.
>Farm Raised fresh water Texas Catfish Ain't seafood.
>
>Geeze!

Fish and 'shooms are TIAD... all aquatic fauna and fungi are TIAD.

On Dec 8, 11:44*pm, Omelet > wrote:
> In article >,
>
> *Brooklyn1 <Gravesend1> wrote:
> > >> I beg to pardon! There are at least two sal****er catfish...the
> > >> Gafftopsail catfish and the Hardhead catfish.
> > >>http://www.identicards.com/allabouts...%20catfish.asp
>
> > >Fine! ;-)
> > >The ones I was talking about are not seafood.
> > >Farm Raised fresh water Texas Catfish Ain't seafood.
>
> > >Geeze!
>
> > Fish and 'shooms are TIAD... all aquatic fauna and fungi are TIAD.
>
> In your world sweetie... In your limited world. <g>
>
> I happen to like the combo', as do many others.
>
> Same same for seafood and cheese!
>
> Shrimp and mushrooms grilled make a great kebab. ;-d
> --
> Peace! Om
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
> "One man's theology is another man's belly laugh."
> --Robert Heinelien

What is TIAD?