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Post by PANdemoium 11 on Aug 12, 2006 15:10:08 GMT -5
Moving right along,
sooo...What shall we talk about?
The security council?
Evangelists funding settlements in Gaza and the West Bank?
Moral Equivalency?
Hugo Chavez getting a fucking medel from Ahmadinejad and what that means about central americas socialist movement?
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Post by sinstailor on Aug 12, 2006 17:04:33 GMT -5
let's discuss cheese products
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Post by Sir Frederic Wertham Jr on Aug 12, 2006 18:07:43 GMT -5
I'm a big fan of Tillamook Vintage White Cheddar. Don't know how I lived without it.
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Post by Sir Frederic Wertham Jr on Aug 12, 2006 18:13:13 GMT -5
Ahmadinejad - he doesn't really have that much power, so I think he gets off on mindfucking everyone.
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Post by sinstailor on Aug 13, 2006 10:37:07 GMT -5
i like the boar's head gouda myself........
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Post by pandemonium 11 on Aug 13, 2006 13:48:51 GMT -5
Gorgan Fukin' ZOLA!!!
There's this fancy stone oven pizza place here where I get pizza with Garlic, fresh tomatos, Pesto and Gorganzola.... the crust is thin and crunchy the sauce is incredible..
the waitress is cute and friendly,
The Gorganzola ROCKS....
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Post by powerless on Aug 13, 2006 17:10:34 GMT -5
Ahmadinejads a mystery to me....
I notice that the elite guard didn't march in his parade thing...I hear things like he's a real religious kook who expects the return of the hidden Imam any time now...Global conversion or death.. But it's hard to get straight info on the guy, not only on what his real belief is but on how much power he really has..
I picture most Iranian people as being worldly, sophisticated..Proud and connected to history. I picture a vibrant students movement seething just beneath the surface...
but, then I wonder just how pissed and indignant people are about our imperial adventures and reckless endangerment of millions...
damn..
I see the guy now as a kook with a minority following who could quickly gain a majority following simply because we're fucking up so bad in Iraq and Afghanistan ......and Lebanon
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Post by pandemonium on Aug 13, 2006 20:26:44 GMT -5
this board acts weird.... powerless? how did I get logged in as "powerless"...? huh? and then I just posted a message like this and it vanished....
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Post by Sir Frederic Wertham Jr on Aug 13, 2006 20:33:01 GMT -5
Yer loaded.
The one thing I don't like about Proboards is not having a Global Username. But it really does keep you logged in "forever" if you want, unlike the flaky ezBoard cookie.
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Post by pandemonium on Aug 13, 2006 20:54:20 GMT -5
I gotta tell ya, you having those 5 big stars next to your name, and me having just that one little tinkerbell star next to mine....
It makes me a little self concious...
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scott
New Member
Posts: 29
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Post by scott on Aug 14, 2006 0:11:55 GMT -5
powerless. ha ha ha ha
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Post by pandemonium on Aug 15, 2006 23:38:06 GMT -5
shut up you!! heh.. well I'll be damned, I ask for information of thye gay and the president of Iran started his own blog, but I still dont understand much more.... www.ahmadinejad.ir/he does give me the creeps... huh?
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Post by Sir Frederic Wertham Jr on Aug 16, 2006 1:20:11 GMT -5
Did you figure out how to get the English version? (Click the second flag from he left.)
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paulwehage
New Member
Not as pretty as Jayne
Posts: 20
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Post by paulwehage on Aug 16, 2006 5:42:45 GMT -5
You can make your own pesto at home, Pan. It's really easy: even I can do it.
All you need is a bunch of fresh basil, olive oil, parmesan cheese and either pine nuts (the original, classic version), walnuts or almonds (my favorite is walnuts). Just run all of this through a food processor and you get a thick green paste. Make up a bunch of pasta and then pour this stuff over it. To die for!
You can thank me latah!
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Post by Sir Frederic Wertham Jr on Aug 16, 2006 13:57:08 GMT -5
One thing I like about the modern world is Boboli pizza shells. The stumbling block to home made pizza has always been the crust (since most of us don't have pizza ovens), but if you like thin crust pizza, the Boboli shells are great. Make your own sauce, use really good cheeses and your favorite toppings. Here's what I like-
Sauce: Can each of diced tomatoes, tomato sauce and tomato paste, red wine, fried diced onion, lotsa garlic, Italian seasoning blend plus some extra oregano. Bring it up to a bubble, then let simmer for about three hours. Throw in some more seasoning at the end. Even if you use small sized cans of tomato stuff, you'll have some left over; just freeze it.
Cheese: Base of Mozarella, Asiago (or Romano) and Parmagiano on top of that.
Toppings: I like to fry up some fresh Linguica or Italian sausage.
The Boboli shells ain't cheap and neither is good cheese, so you won't save any money, but you'll have a damn good pizza.
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