Dream of cheese, wake up smelling like a sweat sock
Correspondent:: HellPope Huey
Date: Mon, 10 Jan 2005 02:18:45 GMT
--------
If you want to warm those single mozarella sticks to room temp quickly,
hold them under your arm for 5 minutes. Works great, after the inital
shrieking.
--
HellPope Huey
Don't blame me;
I voted for Reptilicus
"There is no such thing as false hope;
there is only hope."
- "The West Wing"
"Democrats are being forced
to pass a sweet potato
from butt-cheek to butt-cheek."
- "The Daily Show"
Correspondent:: Dr. Harvie Wahl-Banghor
Date: Sun, 09 Jan 2005 23:16:20 -0500
--------
I was walking down the street, minding my own business, when on Mon,
10 Jan 2005 02:18:45 GMT, HellPope Huey
screamed from behind the mulberry bush:
>
> If you want to warm those single mozarella sticks to room temp quickly,
>hold them under your arm for 5 minutes. Works great, after the inital
>shrieking.
I would've been expecting you to have been shoving them up your
fucking ass.
Correspondent:: "greggery peccary" <.@.>
Date: Sun, 9 Jan 2005 20:39:44 -0800
--------
"Dr. Harvie Wahl-Banghor" wrote in message
news:8b04u013nmt3erlnt4jrcegh216h2skam0@4ax.com...
> I was walking down the street, minding my own business, when on Mon,
> 10 Jan 2005 02:18:45 GMT, HellPope Huey
> screamed from behind the mulberry bush:
>
> >
> > If you want to warm those single mozarella sticks to room temp quickly,
> >hold them under your arm for 5 minutes. Works great, after the inital
> >shrieking.
>
> I would've been expecting you to have been shoving them up your
> fucking ass.
>
le ho ma? ley ho ley si fut long-a? ley si fut long ho tong-a?
Correspondent:: "iDRMRSR"
Date: Sun, 9 Jan 2005 23:48:17 -0500
--------
HPH...
What about that crease between yer belly and upper thigh?
I use that to thaw out a package of ground beef in the summer when the air
conditioner is broke. Or when I need to warm up a bottle of insulin I just
took out of the fridge.
'Cept I feel like a real dummy when I forget and find 'em there a couple
days later.
[*]
-----
Correspondent:: HellPope Huey
Date: Mon, 10 Jan 2005 17:27:07 GMT
--------
In article ,
"iDRMRSR" wrote:
> HPH...
> > What about that crease between yer belly and upper thigh?
> > I use that to thaw out a package of ground beef in the summer when the air
> conditioner is broke. Or when I need to warm up a bottle of insulin I just
> took out of the fridge.
> > 'Cept I feel like a real dummy when I forget and find 'em there a couple
> days later.
You are a real Wendy's dollar-menu demigod.
"You have MICE in your folds!"
"I call the white one 'Mitzi!'"
- "The Oblongs"
--
HellPope Huey
Director and Star of "Mon Nuclear Derrier Amour"
("I Love My Nuclear Ass")
If you want to see the true measure of a man,
watch how he treats his inferiors, not his equals.
- J. K. Rowling
"If you don't have enemies,
you don't have character."
- Paul Newman
Correspondent:: HellPope Huey
Date: Mon, 10 Jan 2005 17:25:37 GMT
--------
In article <8b04u013nmt3erlnt4jrcegh216h2skam0@4ax.com>,
Dr. Harvie Wahl-Banghor wrote:
> I was walking down the street, minding my own business, when on Mon,
> 10 Jan 2005 02:18:45 GMT, HellPope Huey
> screamed from behind the mulberry bush:
>
> > If you want to warm those single mozarella sticks to room temp quickly,
> >hold them under your arm for 5 minutes. Works great, after the inital
> >shrieking.
>
> I would've been expecting you to have been shoving them up your
> fucking ass.
I would have been expecting you to stand behind me, licking your lips
and waiting for them to come back out.
--
HellPope Huey
Director and Star of "Mon Nuclear Derrier Amour"
("I Love My Nuclear Ass")
If you want to see the true measure of a man,
watch how he treats his inferiors, not his equals.
- J. K. Rowling
"If you don't have enemies,
you don't have character."
- Paul Newman
Correspondent:: Zapanaz
Date: Sun, 09 Jan 2005 21:04:36 -0800
--------
On Mon, 10 Jan 2005 02:18:45 GMT, HellPope Huey
wrote:
>
> If you want to warm those single mozarella sticks to room temp quickly,
>hold them under your arm for 5 minutes. Works great, after the inital
>shrieking.
the cheese shrieks or you shriek?
--
Zapanaz
International Satanic Conspiracy
Customer Support Specialist
http://joecosby.com/
Any technology distinguishable from Magic is insufficiently advanced
Correspondent:: Baldin Pramer
Date: Mon, 10 Jan 2005 08:07:29 -0700
--------
Zapanaz wrote:
> On Mon, 10 Jan 2005 02:18:45 GMT, HellPope Huey
> wrote:
>
>
>>If you want to warm those single mozarella sticks to room temp quickly,
>>hold them under your arm for 5 minutes. Works great, after the inital
>>shrieking.
>
>
> the cheese shrieks or you shriek?
Depends on the cheese:
Sardinia's Worm-Filled Pecorinos Fly in the Face of Edible Reason
By YAROSLAV TROFIMOV Staff Reporter of THE WALL STREET JOURNAL
NUORO, Italy -- In the kitchen of his rustic farmstead atop Sardinia's
Mount Lollove, Giovanni Antonio Costa smiles through missing front
teeth. It's time for a clandestine treat.
After pouring a glass of strong homemade wine, he sprinkles thin
Sardinian bread with tap water to make it easier to fold. Then he
extracts from a creaky cupboard a brown lump the size of a human head
and deposits it on the rough wooden table.
It's a cheese. And it's alive.
Drilled Cheese
The round of pecorino is filled with thousands of wriggling, transparent
maggots, the larvae of flies. The 52-year-old Mr. Costa grins as he dips
his fork in.
"We all go crazy for this stuff," he says. "But because it's prohibited,
you can't buy it anywhere."
As the worms merrily jump up and down, cavorting all over the table, one
of Mr. Costa's five brothers prepares a tasting by wrapping a morsel in
the thin bread. "You don't have to look at them -- just put the thing in
your mouth," he urges, chewing a mouthful of the stuff. He adds a piece
of local folklore: "It's an aphrodisiac."
This moving delicacy is known as casu marzu, which is Sardinian for
"rotten cheese." It first happened, like many culinary treats,
accidentally. Flies laid eggs inside the cheese mass left outdoors to
ripen. The eggs hatched into myriad maggots that promoted fermentation.
Mountain farmers produce sheep-milk cheese with worms in Northern
Italy's Piedmont and Bergamo areas. But only on Sardinia has it acquired
something of a cult following.
It is widely, but not openly, eaten. Italian health authorities consider
cheese with worms damaged goods. Selling it or serving it can be
punished with a hefty fine. That's why Mr. Costa offers his casu marzu
in the family's private kitchen, rather than in the dining room of the
inn his family also runs. Though the ban is enforced only sporadically,
health inspectors try to ensure that Sardinia's casu marzu remains an
illicit pleasure.
'Part of Our Culture'
The cheese costs $7 a pound and up -- compared with $3 to $4 for a
normal pecorino -- and has to be procured through a kind of black market
or through connections. The outlaw status adds to the cachet. Casu marzu
appears as the centerpiece of social occasions such as weddings and
birthdays.
"I tasted it last at a friend's bachelor party a few weeks ago," says
Giuseppe Pirisi, a Nuoro agricultural specialist with an interest in
Sardinian folklore. "It's not that we like the worms. In fact, I'm not
going to pick a worm off the table and eat it -- quite the contrary.
What we like is the cheese itself, as it's part of our culture."
The cheese itself tastes rotten. Enzymes produced by the maggots cause
the cheese to ferment and its fats to decompose. The result is a
viscous, pungent goo that burns the tongue and can affect other parts of
the body. One neophyte experienced a strange crawling sensation on his
skin that lasted for days. And some of the wiggling worms jump straight
toward the eyes with ballistic precision. To protect the eyes, some
Sardinians recommend holding a hand over the sandwich.
Though worms can be removed from casu marzu, many Sardinians don't see a
reason to bother. "It would make me sick to see a worm in a cake or a
sweet, but I don't mind when it's inside the cheese," Mr. Costa says.
In fact, the presence of live worms is often regarded as proof that the
cheese remains good. A really bad cheese wouldn't support maggots, which
would die and make the casu marzu truly toxic.
'Anomalous Process'
Skeptics say it's already toxic. "Casu marzu's anomalous process of
fermentation and decomposition can bring in toxins and bacteria that are
damaging to the health," warns Antonio Mauro Carboni, director of the
animal-products agency in Sardinia's autonomous government.
But not all officials hold such strong opinions. "True, with flies, it's
impossible to provide health guarantees," explains Luciano Salis, a
chemist and a director at the antifraud office of Italy's Agriculture
Ministry in Sardinia's capital city of Cagliari. "But as a Sardinian and
a man, let me tell you, I have never heard of anyone falling ill after
eating this stuff. Sometimes, it tastes real good."
Some of Sardinia's culinary stars agree. "I personally like casu marzu a
lot," says Mauro Frau, chef of the La Fregola restaurant in Porto
Rotondo, an exclusive resort favored by the international yacht set.
"But if I were to try serving casu marzu to my customers here, they'd
simply throw it into my face with disgust."
So might many ordinary Sardinians, especially women, who tend to be more
finicky than men about live worms in their food. "I can't stand this
thing when the worms are inside," says Mr. Costa's 80-year-old mother,
Antiocha, as her sons are happily feasting on larvae. "When I was young,
a lot of cheese would go rotten, so I'd just put it out in the sun and
wait for the worms to get out before having a taste."
'The Deafening Tac-Tac-Tac'
Martina Cassitta, owner of the Monte Pino farmstead in northern
Sardinia, also won't touch the larvae-filled cheese when any of her
pecorino becomes rotten. She has a different method for getting rid of
the worms, which she calls microbes because, like many Sardinian
farmers, she believes the maggots come from the milk itself, not from flies.
Ms. Cassitta simply seals the cheese in a big paper bag and waits. "You
can just hear the deafening tac-tac-tac as the microbes gasp for air and
jump out of the cheese, hitting the paper," she says. She displays a
piece of now-wormless casu marzu that looks as if it had been invaded by
termites. "Once the noise ends, it's ready to be eaten."
Various attempts to make a similar-tasting cheese with chemical enzymes
rather than worms are dismissed by cognoscenti as pale imitations. And
some larger cheese makers produce their pecorino rot deliberately,
aiming for the black market.
The illicit trade appears to be booming. On a recent day at Cagliari's
bustling food market, a number of dairy vendors either had casu marzu
hidden under the counter, or were ready to procure a round for the
following day.
Mr. Costa believes that the way to solve the legal and health problems
lies in simply abolishing the casu marzu prohibition. "We should be able
to market rotten cheese if it's produced in controlled, sanitary
conditions," he says. "So what that it's disgusting to some? Isn't beer
just as disgusting during fermentation? Or the Gorgonzola cheese they
make with mildew up north?"
This kind of talk angers people like Guido Gadola, owner of a cheese
factory in the southern Sardinian town of Uta. "I don't think there is a
lot of difference between rotten cheese and rotten meat," Mr. Gadola
says. "OK, some people like it. But some people practice cannibalism, too."
--
Sir Baldin Pramer, R.P.A.
Correspondent:: "nu-monet v7.0"
Date: Mon, 10 Jan 2005 09:07:56 -0700
--------
Baldin Pramer wrote:
>
> This kind of talk angers people like Guido
> Gadola, owner of a cheese factory in the
> southern Sardinian town of Uta. "I don't
> think there is a lot of difference between
> rotten cheese and rotten meat," Mr. Gadola
> says. "OK, some people like it. But some
> people practice cannibalism, too."
>
This is one of the funnier, yet sadder examples
of why the EU is dying.
If you pick up an old copy of Ripley's Believe It
Or Not, it is filled with lots of eccentric stories
of old European cultural traditions, some going back
a thousand years or more, and some limited to a few
square miles.
World War I and II wiped out huge amounts of these
things, from local fashions and music to odd customs,
foods, religious traditions, architecture and other
monuments.
The irony was that after the war, the Eurocrats
decided to *continue* with this Philistine
destruction. Their logic was that all of these
customs and traditions kept Europeans apart and at
each others' throats. So only by destroying them
all, by creating something like a "generic" European,
would they ever have peace and a powerful economic
confederation.
And this is why, to this day, they continue doing
seemingly insane things, like trying to require
food products like beer (uniquely German) and cheese
(uniquely French and other nations) to be pasteurized
and to insist on multi-lingualism, multi-culturalism,
anti-religion, anti-nationalism, and otherwise to
make Europe as homogenous as possible. Essentially
taking away everything that makes each country, and
each locality, unique and special. It has almost
become the definition of the European brand of
"socialism" to do this.
If they could, they would try to outlaw spices in
food and any color other than grey, unless used to
honor the EU.
--
"I can imagine a LOT when it comes
to unimaginable power."
-- nu-monet
Correspondent:: HellPope Huey
Date: Mon, 10 Jan 2005 17:31:34 GMT
--------
> Baldin Pramer wrote:
> >
> > This kind of talk angers people like Guido
> > Gadola, owner of a cheese factory in the
> > southern Sardinian town of Uta. "I don't
> > think there is a lot of difference between
> > rotten cheese and rotten meat," Mr. Gadola
> > says. "OK, some people like it. But some
> > people practice cannibalism, too."
And they're going to KEEP ON DOING SO until they get it RIGHT. Eat me
so very raw, said a drooling, geriatric Jerry Lewis.
--
HellPope Huey
Director and Star of "Mon Nuclear Derrier Amour"
("I Love My Nuclear Ass")
If you want to see the true measure of a man,
watch how he treats his inferiors, not his equals.
- J. K. Rowling
"If you don't have enemies,
you don't have character."
- Paul Newman
Correspondent:: fungus
Date: Mon, 10 Jan 2005 19:39:42 +0100
--------
nu-monet v7.0 wrote:
>
> This is one of the funnier, yet sadder examples
> of why the EU is dying.
> .... only by creating something like a "generic" European,
> would they ever have peace and a powerful economic
> confederation.
>
> If they could, they would try to outlaw spices in
> food and any color other than grey, unless used to
> honor the EU.
>
>
Feh.
Now *there's* somebody who's spouting off in
ignorance and very obviously doesn't live in
Europe.
Tell us Mr. Cleverclogs... what's with all the
recent legislation to ensure "Parma" ham can
only be made in the Italian region of Parma,
"Champagne" can only be made in France, "Melton
Mowbray" pork pies can only be made in a certain
village in the south of England, etc., etc., etc.
Explanation please...?
Truth is, we Europeans like to have foreign stuff,
and we like to know that it really is foreign and
not made by swarthy immigrants in a dirty factory
just down the road.
While we're on the subject, why does all foodstuff
in the USA need a country/region prefix? eg. French
toast, Belgian waffles, Southern fried chicken, etc.
Take a look at any menu and you'll see what I mean.
--
fungus
"Imagine watching the entire French Air Force crash into
a firework factory, that's how much fun this is..." J.C.
Correspondent:: König Prüß, GfbAEV
Date: Mon, 10 Jan 2005 19:35:54 GMT
--------
fungus wrote:
> nu-monet v7.0 wrote:
> >
> > This is one of the funnier, yet sadder examples
> > of why the EU is dying.
> > .... only by creating something like a "generic" European,
> > would they ever have peace and a powerful economic
> > confederation.
> >
> > If they could, they would try to outlaw spices in
> > food and any color other than grey, unless used to
> > honor the EU.
> >
> >
>
> Feh.
>
> Now *there's* somebody who's spouting off in
> ignorance and very obviously doesn't live in
> Europe.
>
> Tell us Mr. Cleverclogs... what's with all the
> recent legislation to ensure "Parma" ham can
> only be made in the Italian region of Parma,
> "Champagne" can only be made in France, "Melton
> Mowbray" pork pies can only be made in a certain
> village in the south of England, etc., etc., etc.
>
> Explanation please...?
>
> Truth is, we Europeans like to have foreign stuff,
> and we like to know that it really is foreign and
> not made by swarthy immigrants in a dirty factory
> just down the road.
>
> While we're on the subject, why does all foodstuff
> in the USA need a country/region prefix? eg. French
> toast, Belgian waffles, Southern fried chicken, etc.
> Take a look at any menu and you'll see what I mean.
>
> --
> fungus
>
This is something that I don't feel violent about, but I do believe
that
there are some very good reasons for some of this nationalistic and
regional propaganda. For example, with San Francisco sourdough
bread, the yeast tends to mutate a bit seasonally and is best when it's
foggy. There are sourdough yeast culture starters to buy, but if this
yeast leaves its habitat, it changes a bit. Not to say that it couldn't
mutate
to something better, but it is not the same.
The most recent here is about the parmigiano cheese. There are some
pretty good cheeses similar to parmigiano, but the one and only is from
Parma for reasons similar to the reasons given regarding San Francisco
sourdough bread. The Parma prosciutto ham is feed with Parma cheese
whey and cured and allowed to breathe air laden with the scent of
certain
cedar trees local to Parma briefly during the curing process. Canadian
prosciutto-style is pretty good, but it's not the real deal.
Kentucky Bourbon is from Kentucky, Scotch is from Scotland,
champagne is from Champagne, etc....
Some of the take-offs are good, sometimes better; but I vote for
preserving
the original traditions, lest we forget the standards.
If not, boy! Have I got a deal for you on a Rolex!
Sometimes the cheap knock-offs are not so hot, and I wouldn't want
to be invaded by Poland for foisting a feelthy chicken/turkey atrocity
off as a kielbasa.
Correspondent:: "nu-monet v7.0"
Date: Mon, 10 Jan 2005 14:37:31 -0700
--------
fungus wrote:
>
> Feh.
>
> Now *there's* somebody who's spouting off in
> ignorance and very obviously doesn't live in
> Europe.
>
> Tell us Mr. Cleverclogs... what's with all the
> recent legislation to ensure "Parma" ham can
> only be made in the Italian region of Parma,
> "Champagne" can only be made in France, "Melton
> Mowbray" pork pies can only be made in a certain
> village in the south of England, etc., etc., etc.
>
> Explanation please...?
I'll meet your Feh and raise you a Duh, oh
disrespectful one. Those are brand names, and
their biggest competitors aren't European, they
are American. Eurocrats work for Europe, not for
the countries within *or* the countries without.
My point was that the Eurocrats are trying to level
the European field so that all the special children
can play -in Europe.
As the examples I gave, in Germany, beer is allowed
only four ingredients, no additives or preservatives,
and no pasteurization. So the Eurocrats tried to
force Germany to permit the manufacture and sale of
shitty beer from non-German Euro manufacturers. The
Germans nationalistically fought that one, and the
issue is yet to be decided, but that is what the
Eurocrats *wanted* to do.
They can't force everybody else to come up to
Germany's standards for beer, so they are trying to
force Germany's standards to be lowered.
A non-brand name product that is causing waves now
is olive oil, where Italy and to a lesser extent
Greece used to rule in Europe. Now Spain is making
far more than them put together, and they are upset
about it. But this one they will lose. Even though
Italians think Spanish olive oil tastes like WD-40,
it is a Euro product for a Euro market and tough.
But this is only food. I am talking a much larger
picture: culture, dress, religion and other
distinctive un-European things. For example, who
the HELL are those faces on the Euro bills?
In a way, it is a sick parody of America's "melting
pot" concept, intentionally trying to reduce the
local and regional uniqueness so that a generic
European can go anywhere in Europe and be just as
unemployed and depressed as he could in any Parisian
housing project. But unlike in America, there are
no "European" heroes compared to national ones, so
they are using non-heroes. If eventually Napoleon
and Hitler have their reputations restored as heroes,
Europe will try to co-opt them as "European" heroes,
rather than a French and a German one.
And I lived there for three years, BTW.
--
"YOU BELONG TO US NOW!"
"GET DOWN WITH MY SICKNESS!!"
--Kino Beman, brand name
Correspondent:: Kate Orman
Date: Tue, 11 Jan 2005 16:56:28 +1100
--------
In article , fungus
wrote:
> While we're on the subject, why does all foodstuff
> in the USA need a country/region prefix? eg. French
> toast, Belgian waffles, Southern fried chicken, etc.
> Take a look at any menu and you'll see what I mean.
Where does Chicken fried steak come from?
- K
Correspondent:: HellPope Huey
Date: Tue, 11 Jan 2005 15:08:04 GMT
--------
In article <110120051656288853%korman@spamcop.net>,
Kate Orman wrote:
> In article , fungus
> wrote:
>
> > While we're on the subject, why does all foodstuff
> > in the USA need a country/region prefix? eg. French
> > toast, Belgian waffles, Southern fried chicken, etc.
> > Take a look at any menu and you'll see what I mean.
>
> Where does Chicken fried steak come from?
They feed chickens copies of the Weekly World News and they crap out
little nuggets which are then mashed into useful shapes, frozen and sent
directly to you, the consumer. Nummy nummy!
--
HellPope Huey
My glands are a-drainin' and my eyesight's a wreck
and my brain is a slag heap full of grackle pecks but
I paid m'$30 and m'mind's propped up and thanks to
"Bobby" Dobbs my pils are sent in free from a P.O. Box
in Whatalottastan and oom poppa oom poppa oom poppa
mow mow hip shot rim job kitty kitty cow cow bleep eep
eep eep eep eepeepeepeepeepeepeepeep*
"You know what you need?
A good old-fashioned spanking."
- Elvis in "Blue Hawaii"
"Life creates itself in delerium...
...and is undone in ennui "
-E. M. Cioran
Correspondent:: König Prüß, GfbAEV
Date: Tue, 11 Jan 2005 17:14:18 GMT
--------
korman wrote
>In article , fungus
> wrote:
>
>> While we're on the subject, why does all foodstuff
>> in the USA need a country/region prefix? eg. French
>> toast, Belgian waffles, Southern fried chicken, etc.
>> Take a look at any menu and you'll see what I mean.
>
>Where does Chicken fried steak come from?
>
>- K
Wienerschnitzel
4 (1/4-inch) thick veal cutlets or steak
4 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup bread crumbs
1 egg, beaten
2 tablespoon milk
4 slices lemon
Cut meat into serving pieces; pound until very thin.
Mix flour, salt and pepper; dredge meat in flour.
Stir egg and milk together. Dip meat in egg mixture, then in bread crumbs.
Brown on both sides; put a slice of lemon on each piece of meat and cover,
cooking slowly for 15 minutes.
Correspondent:: El Caballo Grande
Date: Tue, 11 Jan 2005 01:54:15 GMT
--------
Baldin Pramer wrote:
> 'The Deafening Tac-Tac-Tac'
>
> Martina Cassitta, owner of the Monte Pino farmstead in northern
> Sardinia, also won't touch the larvae-filled cheese when any of her
> pecorino becomes rotten. She has a different method for getting rid of
> the worms, which she calls microbes because, like many Sardinian
> farmers, she believes the maggots come from the milk itself, not from
> flies.
>
> Ms. Cassitta simply seals the cheese in a big paper bag and waits. "You
> can just hear the deafening tac-tac-tac as the microbes gasp for air and
> jump out of the cheese, hitting the paper," she says. She displays a
> piece of now-wormless casu marzu that looks as if it had been invaded by
> termites. "Once the noise ends, it's ready to be eaten."
Half a century ago there was a similar food product readily available in
delicatessans in Queens County, N.Y.C. and probably everyhere else too.
In my part of the world portions of it came wrapped in waxed paper. I
still vividly recall the 'Tap-Tap-Tap' of the sound of escaping worms as
they hit the paper. They were retrieved and placed back into the
morsels of cheese to be eaten as part of the delicacy. I cannot give
you a first hand account of their taste because it was my dear departed
father who was so thoroughly enjoying them with a shit-eating-grin upon
his face.
>
Correspondent:: HellPope Huey
Date: Mon, 10 Jan 2005 17:29:53 GMT
--------
In article ,
Zapanaz wrote:
> On Mon, 10 Jan 2005 02:18:45 GMT, HellPope Huey
> wrote:
> >
> > If you want to warm those single mozarella sticks to room temp quickly,
> >hold them under your arm for 5 minutes. Works great, after the inital
> >shrieking.
>
> the cheese shrieks or you shriek?
It depends on which has had its coffee first. If I catch it early
enough, its at room temp before it even has a chance to whimper. Hell,
the same thing would happen to you, except I don't think all of you
would fit under my arm. Maybe just your head; I'm a big guy.
Take THAT image to the bank, Clive Barker.
--
HellPope Huey
Director and Star of "Mon Nuclear Derrier Amour"
("I Love My Nuclear Ass")
If you want to see the true measure of a man,
watch how he treats his inferiors, not his equals.
- J. K. Rowling
"If you don't have enemies,
you don't have character."
- Paul Newman
Correspondent:: Zapanaz
Date: Mon, 10 Jan 2005 12:26:22 -0800
--------
On Mon, 10 Jan 2005 17:29:53 GMT, HellPope Huey
wrote:
>In article ,
> Zapanaz wrote:
>> On Mon, 10 Jan 2005 02:18:45 GMT, HellPope Huey
>> wrote:
>> >
>> > If you want to warm those single mozarella sticks to room temp quickly,
>> >hold them under your arm for 5 minutes. Works great, after the inital
>> >shrieking.
>>
>> the cheese shrieks or you shriek?
>
> It depends on which has had its coffee first. If I catch it early
>enough, its at room temp before it even has a chance to whimper. Hell,
>the same thing would happen to you, except I don't think all of you
>would fit under my arm. Maybe just your head; I'm a big guy.
>
> Take THAT image to the bank, Clive Barker.
my brain is still choking on you and nenslo, oiled up and in thongs.
you should have a warning label.
--
Zapanaz
International Satanic Conspiracy
Customer Support Specialist
http://joecosby.com/
HONK IF YOU'RE ONTOLOGICALLY ALIENATED
Correspondent:: HellPope Huey
Date: Tue, 11 Jan 2005 03:18:35 GMT
--------
In article ,
Zapanaz wrote:
> my brain is still choking on you and nenslo, oiled up and in thongs.
> you should have a warning label.
I do. Its any header that says "HellPope Huey."
--
HellPope Huey
Director and Star of "Mon Nuclear Derrier Amour"
("I Love My Nuclear Ass")
If you want to see the true measure of a man,
watch how he treats his inferiors, not his equals.
- J. K. Rowling
"If you don't have enemies,
you don't have character."
- Paul Newman
Correspondent:: Kate Orman
Date: Tue, 11 Jan 2005 16:58:07 +1100
--------
In article , Zapanaz wrote:
> my brain is still choking on you and nenslo, oiled up and in thongs.
Put on some decent shoes!
- K
Correspondent:: Artemia Salina
Date: Tue, 11 Jan 2005 12:53:49 -0500
--------
On Tue, 11 Jan 2005 16:58:07 +1100, Kate Orman wrote:
> In article , Zapanaz wrote:
>
>> my brain is still choking on you and nenslo, oiled up and in thongs.
>
> Put on some decent shoes!
Handy Home Eck Tip:
Keep a pair of slippers in the refrigerator during the summer
and put them on when you get home from work. Guaranteed to sooth
hot tired feet!
--
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0:-) Artemia Salina (-:0
0:-) Surrounded by Angels (-:0
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Correspondent:: "What the..."
Date: Sat, 15 Jan 2005 00:01:00 -0500
--------
"HellPope Huey" wrote in message
news:NoRestraint-00D3F4.20192709012005@news1.west.earthlink.net...
>
> If you want to warm those single mozarella sticks to room temp quickly,
> hold them under your arm for 5 minutes. Works great, after the inital
> shrieking.
And then there was the guy who snuck food into a movie theater
by duct taping fried chicken under his arm pits...