[the_old_crowd] Re: Holiday Greetings! (Getting More OT All the Time)

[Kat Macfarlane]

Re: Goosing: Depends on who she is, and who he is. ;D

Re: Beard: But don't you want to keep it shiny and soft and oleaginous 
and...goosy? Like, give her something good to taste while you're kissing 
her?

Re: Idleness: I'm in favor.

Re: Curry: Instead of perpetuating those British Bum Burners, hie 
yourself to the nearest bookstore and, if you're a beginner like me, 
acquire a copy of anything by Madhur Jaffrey, but for preference her 
/Quick & Easy Indian Cooking 
<http://www.amazon.com/gp/search/ref=sr_adv_b/?search-alias=stripbooks&unfiltered=1&field-keywords=&field-author=Madhur+Jaffrey&field-title=Quick+%26+Easy+Indian+Cooking&field-isbn=&field-publisher=&node=&url=&field-feature_browse-bin=&field-binding_browse-bin=&field-subject=&field-language=&field-dateop=&field-datemod=&field-dateyear=&sort=relevancerank&Adv-Srch-Books-Submit.x=27&Adv-Srch-Books-Submit.y=11>/. 
Even if you aren't a beginner like me, it's a handy cookbook for those 
evenings when you crave Indian food but don't have the reserves to throw 
yourself into an Authentic Indian Dinner. I can vouch for her Red 
Lentils Tarka; it's one of my bottom line recipes. (I'm not a beginner 
at cooking by any means, but having grown up in the Wild West, my focus 
has mainly been on Mexican and Italian cuisines, with successful 
divagations into French and continental generally; I am creeping up 
cautiously on things further east, though skipping the Middle East for 
the time being because in my experience it is No Wine and Let's See What 
We Can Do Weird With Yogurt.)

Re Chinese: Chicken /feet/? Where are you /getting/ your Chinese food? 
/Cat/?!!! Oh, /nooooooo/.  :'( I almost don't like you! (I once caused 
quite a kerfluffle in a Chinese restaurant in Hong Kong by retrieving 
the two kittens the owner had caged out front, confining them in a cat 
case under the table, and when asked what I wanted for dinner if I 
didn't want the kittens, pointing to the owner's son, who was disporting 
himself in a highchair alongside the cash register. Instant hysteria 
from the cashier, who was also the owner's wife. I think I requested 
Baby in Hot Orange Sauce. By that time the kid was bawling his head off. 
Eventually we compromised on chicken in something, and the cashier 
escaped, clutching her son. I hope the brute learned a well deserved 
lesson, but I'm inclined to doubt it.)

Re Ghana: I can think of a couple of explanations. Either it really was 
human, and they were waiting to see if you'd eat it before they 'fessed 
up and you threw up, or it was pork or something that someone had 
cleverly tattooed, and they waiting to see if you'd eat it before they 
took it out back and ate it themselves.

Culinary purrs,

--Gatta

Barry Arrowsmith wrote:
>
> --- In the_old_crowd at yahoogroups.com 
> <mailto:the_old_crowd%40yahoogroups.com>, Kat Macfarlane <katmac at ...> 
> wrote:
> >
> > Hey, doesn't goose grease make a fine tonic for beards? Make them all
> > shiny and soft and oleaginous? And smelling sort of...goosy? Know any
> > women who are turned on by goose? <VEG>
> >
>
> I thought goosing women was frowned upon these days?
> Not much point in plastering stuff on my beard, I keep it quite short,
> usually 1 - 1.5 inches. It's there because I hate shaving every day;
> electric razors gave me a rash and gazing bleary-eyed into the
> mirror every morning, cold steel in hand, seems a terrible waste of
> time, effort and blood. So, let it grow and a 5 min scissor trim every
> 3-4 weeks allows extra precious minutes in bed. Adding it up over the
> past 40+ years must have given me months more wallowing in my pit.
> Idleness rules, OK.
>
> >
> > You don't like curry? You don't like chili? You don't like *Szechuan?
> > You don't like Thai? What do you transplanted Brits /eat/ besides 
> geese?
> > Bubble and Squeak? Black pudding? Spotty dick? Haven't you people heard
> > about Globalization? (Sorry, I live on Planet Santa Cruz, which has
> > every kind of restaurant in the world. My theory is that as people
> > arrived in America, they started walking west, and if they didn't stop
> > somewhere else, they eventually arrived at the Pacific Rim, stopped, 
> and
> > opened a restaurant.)
> >
>
> ?
> Dunno how you got the impression I don't like curries, just the opposite.
> Born and bred near Birmingham, it's more or less obligatory, they wean the
> kids on it there.
> Back when I was much younger and probably even more foolish, competitive
> curry consumption was the culmination of a lad's night out in the pub.
> Go for the hottest, and see how much you could get down your neck.
> UK curries bear little relationship to traditional Indian cuisine, and 
> absolutely
> nothing like classical Moghul cuisine (worth searching out, IMO) 
> generally
> being more brutal. Some of the UK curries are unknown in India, but 
> perfect
> for competition, like phal - which is described as stupidly, 
> pointlessly hot,
> and in the guide to curries thus:
> "This particular dish is a UK invention and not found in India (Phall 
> actually
> means fruit). This dish is effectively a hotter version of the 
> Vindaloo and
> has been known to be a favourite of inebriated diners."
>
> Chinese - all right, but I draw the line at chicken's feet.
> And I've eaten dog in a Korean rest. and cat in a Chinese, whale in an
> Icelandic, bear in a Finnish and horse in a Belgian.
> How much more adventurous do you want me to be?
>
> Wandering the world I've eaten strange stuff in odd places, or sometimes
> not eaten it. One time in Ghana the plate had what looked very much
> like a slab of human skin plus fat layer and underlying meat as 
> centrepiece
> on the plate. I wouldn't have minded, but a tattoo was visible. Never did
> get a straight answer as to what it actually was - a translation 
> difficulty,
> no doubt.
>
> Kneasy
>
>  



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