I usually make this with diced chicken and lettuce, but we're
going with shrimp tonight. And I'm fresh out of lettuce. The
secret ingredient (known to ALL native Chinese cooks) is the
rotten slabs of mackerel on the bottom left. They're packed in
oil to keep them "fresh" <snork>. Also can be used are those
dried whole salted fishes you see hanging in Cantonese markets,
but they're harder to work with and cost about $50 each. This jar
only cost $10.

https://i.postimg.cc/nzLKTxtF/IMG-20221004-194232.jpg

You fork the meat off the skin and bones and mix with the sliced
garlic.

https://i.postimg.cc/xdn3JHxb/IMG-20221004-194827.jpg

Then throw them both into the hot oil in the wok. That "fragrance"
will hit you 20X as hard as it did just flaking the raw fish. It
will turn to mush to flavor the oil which will flavor the day-old
rice.

https://i.postimg.cc/fLgcrPwx/IMG-20221004-194948.jpg

Also, simple frozen mixed veggies and some green onion bottoms.
No soy sauce is used - the fish has all the salt you need. Plated
with some Bibigo mini potstickers and Bibigo gochujang dipping
sauce.

https://i.postimg.cc/Bvpcx6k7/IMG-20221004-200052.jpg

FWIW, Bibigo is the source of those Trader Joes Gyoza Potstickers
that some of us have been buying for 30+ years. About 10 years ago
they started branding their own exclusive items rather than just
co-branding. I like almost all their stuff.

-sw

On Wednesday, October 5, 2022 at 3:17:21 AM UTC-5, GM wrote:
> Sqwertz wrote:
>
> > I usually make this with diced chicken and lettuce, but we're
> > going with shrimp tonight. And I'm fresh out of lettuce. The
> > secret ingredient (known to ALL native Chinese cooks) is the
> > rotten slabs of mackerel on the bottom left. They're packed in
> > oil to keep them "fresh" <snork>. Also can be used are those
> > dried whole salted fishes you see hanging in Cantonese markets,
> > but they're harder to work with and cost about $50 each. This jar
> > only cost $10.
> >
> > https://i.postimg.cc/nzLKTxtF/IMG-20221004-194232.jpg
> IOW "tastes and smells like unwashed pussy"...
>
Just because *you* don't like it...
>
> --
> GM

--Bryan

On Wed, 5 Oct 2022 02:28:50 -0700 (PDT), Bryan Simmons wrote:

> On Wednesday, October 5, 2022 at 3:17:21 AM UTC-5, GM wrote:
>> Sqwertz wrote:
>>
>>> I usually make this with diced chicken and lettuce, but we're
>>> going with shrimp tonight. And I'm fresh out of lettuce. The
>>> secret ingredient (known to ALL native Chinese cooks) is the
>>> rotten slabs of mackerel on the bottom left. They're packed in
>>> oil to keep them "fresh" <snork>. Also can be used are those
>>> dried whole salted fishes you see hanging in Cantonese markets,
>>> but they're harder to work with and cost about $50 each. This jar
>>> only cost $10.
>>>
>>> https://i.postimg.cc/nzLKTxtF/IMG-20221004-194232.jpg
>> IOW "tastes and smells like unwashed pussy"...
>>
> Just because *you* don't like it...

Millions of people in southeast Asia and China eat some sort of
fermented/preserved fish almost daily. They know good shit when
they taste it. You'd eat this if it was in front of you, too.

-sw

On Wed, 5 Oct 2022 10:33:03 -0500, Sqwertz <sqwertzme@gmail.invalid>
wrote:

>On Wed, 5 Oct 2022 02:28:50 -0700 (PDT), Bryan Simmons wrote:
>
>> On Wednesday, October 5, 2022 at 3:17:21 AM UTC-5, GM wrote:
>>> Sqwertz wrote:
>>>
>>>> I usually make this with diced chicken and lettuce, but we're
>>>> going with shrimp tonight. And I'm fresh out of lettuce. The
>>>> secret ingredient (known to ALL native Chinese cooks) is the
>>>> rotten slabs of mackerel on the bottom left. They're packed in
>>>> oil to keep them "fresh" <snork>. Also can be used are those
>>>> dried whole salted fishes you see hanging in Cantonese markets,
>>>> but they're harder to work with and cost about $50 each. This jar
>>>> only cost $10.
>>>>
>>>> https://i.postimg.cc/nzLKTxtF/IMG-20221004-194232.jpg
>>> IOW "tastes and smells like unwashed pussy"...
>>>
>> Just because *you* don't like it...
>
>Millions of people in southeast Asia and China eat some sort of
>fermented/preserved fish almost daily. They know good shit when
>they taste it. You'd eat this if it was in front of you, too.
>
>-sw

Does pickled herring and lox count, about once a week... chopped
herring is a favorite.

On Wednesday, October 5, 2022 at 10:33:09 AM UTC-5, Sqwertz wrote:
> On Wed, 5 Oct 2022 02:28:50 -0700 (PDT), Bryan Simmons wrote:
>
> > On Wednesday, October 5, 2022 at 3:17:21 AM UTC-5, GM wrote:
> >> Sqwertz wrote:
> >>
> >>> I usually make this with diced chicken and lettuce, but we're
> >>> going with shrimp tonight. And I'm fresh out of lettuce. The
> >>> secret ingredient (known to ALL native Chinese cooks) is the
> >>> rotten slabs of mackerel on the bottom left. They're packed in
> >>> oil to keep them "fresh" <snork>. Also can be used are those
> >>> dried whole salted fishes you see hanging in Cantonese markets,
> >>> but they're harder to work with and cost about $50 each. This jar
> >>> only cost $10.
> >>>
> >>> https://i.postimg.cc/nzLKTxtF/IMG-20221004-194232.jpg
> >> IOW "tastes and smells like unwashed pussy"...
> >>
> > Just because *you* don't like it...
> Millions of people in southeast Asia and China eat some sort of
> fermented/preserved fish almost daily. They know good shit when
> they taste it. You'd eat this if it was in front of you, too.
>
I was referring to pussy, not your concoction. ;-)
>
> -sw

--Bryan

On Wed, 5 Oct 2022 09:09:45 -0700 (PDT), Bryan Simmons wrote:

> On Wednesday, October 5, 2022 at 10:33:09 AM UTC-5, Sqwertz wrote:
>> On Wed, 5 Oct 2022 02:28:50 -0700 (PDT), Bryan Simmons wrote:
>>
>>> On Wednesday, October 5, 2022 at 3:17:21 AM UTC-5, GM wrote:
>>>> Sqwertz wrote:
>>>>
>>>>> I usually make this with diced chicken and lettuce, but we're
>>>>> going with shrimp tonight. And I'm fresh out of lettuce. The
>>>>> secret ingredient (known to ALL native Chinese cooks) is the
>>>>> rotten slabs of mackerel on the bottom left. They're packed in
>>>>> oil to keep them "fresh" <snork>. Also can be used are those
>>>>> dried whole salted fishes you see hanging in Cantonese markets,
>>>>> but they're harder to work with and cost about $50 each. This jar
>>>>> only cost $10.
>>>>>
>>>>> https://i.postimg.cc/nzLKTxtF/IMG-20221004-194232.jpg
>>>> IOW "tastes and smells like unwashed pussy"...
>>>>
>>> Just because *you* don't like it...
>> Millions of people in southeast Asia and China eat some sort of
>> fermented/preserved fish almost daily. They know good shit when
>> they taste it. You'd eat this if it was in front of you, too.
>>
> I was referring to pussy, not your concoction. ;-)

But it's exactly what I said to you two days ago.

-sw

On Wednesday, October 5, 2022 at 6:04:36 AM UTC-10, Sheldon wrote:
> On Wed, 5 Oct 2022 10:33:03 -0500, Sqwertz <sqwe...@gmail.invalid>
> wrote:
> >On Wed, 5 Oct 2022 02:28:50 -0700 (PDT), Bryan Simmons wrote:
> >
> >> On Wednesday, October 5, 2022 at 3:17:21 AM UTC-5, GM wrote:
> >>> Sqwertz wrote:
> >>>
> >>>> I usually make this with diced chicken and lettuce, but we're
> >>>> going with shrimp tonight. And I'm fresh out of lettuce. The
> >>>> secret ingredient (known to ALL native Chinese cooks) is the
> >>>> rotten slabs of mackerel on the bottom left. They're packed in
> >>>> oil to keep them "fresh" <snork>. Also can be used are those
> >>>> dried whole salted fishes you see hanging in Cantonese markets,
> >>>> but they're harder to work with and cost about $50 each. This jar
> >>>> only cost $10.
> >>>>
> >>>> https://i.postimg.cc/nzLKTxtF/IMG-20221004-194232.jpg
> >>> IOW "tastes and smells like unwashed pussy"...
> >>>
> >> Just because *you* don't like it...
> >
> >Millions of people in southeast Asia and China eat some sort of
> >fermented/preserved fish almost daily. They know good shit when
> >they taste it. You'd eat this if it was in front of you, too.
> >
> >-sw
> Does pickled herring and lox count, about once a week... chopped
> herring is a favorite.

My step-mom was going to make some egg and herring sandwiches for lunch yesterday. I told her there's no need to and bought some Subway sandwiches instead. I told her to make the sandwiches next week. I have to say that I'm not liking the concept of eggs and herring sandwiches. OTOH, being afraid to try new things mostly means you're just getting ready to call it quits on life.

On Wednesday, October 5, 2022 at 6:09:49 AM UTC-10, bryang...@gmail.com wrote:
> On Wednesday, October 5, 2022 at 10:33:09 AM UTC-5, Sqwertz wrote:
> > On Wed, 5 Oct 2022 02:28:50 -0700 (PDT), Bryan Simmons wrote:
> >
> > > On Wednesday, October 5, 2022 at 3:17:21 AM UTC-5, GM wrote:
> > >> Sqwertz wrote:
> > >>
> > >>> I usually make this with diced chicken and lettuce, but we're
> > >>> going with shrimp tonight. And I'm fresh out of lettuce. The
> > >>> secret ingredient (known to ALL native Chinese cooks) is the
> > >>> rotten slabs of mackerel on the bottom left. They're packed in
> > >>> oil to keep them "fresh" <snork>. Also can be used are those
> > >>> dried whole salted fishes you see hanging in Cantonese markets,
> > >>> but they're harder to work with and cost about $50 each. This jar
> > >>> only cost $10.
> > >>>
> > >>> https://i.postimg.cc/nzLKTxtF/IMG-20221004-194232.jpg
> > >> IOW "tastes and smells like unwashed pussy"...
> > >>
> > > Just because *you* don't like it...
> > Millions of people in southeast Asia and China eat some sort of
> > fermented/preserved fish almost daily. They know good shit when
> > they taste it. You'd eat this if it was in front of you, too.
> >
> I was referring to pussy, not your concoction. ;-)
> >
> > -sw
>
> --Bryan

On this rock, it tastes like the fruit of the passion fruit tree, not stinky dead fish. How awesome is that?

On Wednesday, October 5, 2022 at 2:07:30 PM UTC-5, dsi1 wrote:
> On Wednesday, October 5, 2022 at 6:09:49 AM UTC-10, bryang...@gmail.com wrote:
> > On Wednesday, October 5, 2022 at 10:33:09 AM UTC-5, Sqwertz wrote:
> > > On Wed, 5 Oct 2022 02:28:50 -0700 (PDT), Bryan Simmons wrote:
> > >
> > > > On Wednesday, October 5, 2022 at 3:17:21 AM UTC-5, GM wrote:
> > > >> Sqwertz wrote:
> > > >>
> > > >>> I usually make this with diced chicken and lettuce, but we're
> > > >>> going with shrimp tonight. And I'm fresh out of lettuce. The
> > > >>> secret ingredient (known to ALL native Chinese cooks) is the
> > > >>> rotten slabs of mackerel on the bottom left. They're packed in
> > > >>> oil to keep them "fresh" <snork>. Also can be used are those
> > > >>> dried whole salted fishes you see hanging in Cantonese markets,
> > > >>> but they're harder to work with and cost about $50 each. This jar
> > > >>> only cost $10.
> > > >>>
> > > >>> https://i.postimg.cc/nzLKTxtF/IMG-20221004-194232.jpg
> > > >> IOW "tastes and smells like unwashed pussy"...
> > > >>
> > > > Just because *you* don't like it...
> > > Millions of people in southeast Asia and China eat some sort of
> > > fermented/preserved fish almost daily. They know good shit when
> > > they taste it. You'd eat this if it was in front of you, too.
> > >
> > I was referring to pussy, not your concoction. ;-)
> > >
> > > -sw
> >
> > --Bryan
> On this rock, it tastes like the fruit of the passion fruit tree, not stinky dead fish. How awesome is that?
>
I wonder what they do to make it taste like
passion fruit. Still, I prefer it unaltered.

--Bryan

On Wednesday, October 5, 2022 at 9:47:06 AM UTC-10, bryang...@gmail.com wrote:
> On Wednesday, October 5, 2022 at 2:07:30 PM UTC-5, dsi1 wrote:
> > On Wednesday, October 5, 2022 at 6:09:49 AM UTC-10, bryang...@gmail.com wrote:
> > > On Wednesday, October 5, 2022 at 10:33:09 AM UTC-5, Sqwertz wrote:
> > > > On Wed, 5 Oct 2022 02:28:50 -0700 (PDT), Bryan Simmons wrote:
> > > >
> > > > > On Wednesday, October 5, 2022 at 3:17:21 AM UTC-5, GM wrote:
> > > > >> Sqwertz wrote:
> > > > >>
> > > > >>> I usually make this with diced chicken and lettuce, but we're
> > > > >>> going with shrimp tonight. And I'm fresh out of lettuce. The
> > > > >>> secret ingredient (known to ALL native Chinese cooks) is the
> > > > >>> rotten slabs of mackerel on the bottom left. They're packed in
> > > > >>> oil to keep them "fresh" <snork>. Also can be used are those
> > > > >>> dried whole salted fishes you see hanging in Cantonese markets,
> > > > >>> but they're harder to work with and cost about $50 each. This jar
> > > > >>> only cost $10.
> > > > >>>
> > > > >>> https://i.postimg.cc/nzLKTxtF/IMG-20221004-194232.jpg
> > > > >> IOW "tastes and smells like unwashed pussy"...
> > > > >>
> > > > > Just because *you* don't like it...
> > > > Millions of people in southeast Asia and China eat some sort of
> > > > fermented/preserved fish almost daily. They know good shit when
> > > > they taste it. You'd eat this if it was in front of you, too.
> > > >
> > > I was referring to pussy, not your concoction. ;-)
> > > >
> > > > -sw
> > >
> > > --Bryan
> > On this rock, it tastes like the fruit of the passion fruit tree, not stinky dead fish. How awesome is that?
> >
> I wonder what they do to make it taste like
> passion fruit. Still, I prefer it unaltered.
>
> --Bryan

They don't have to do nothing. Why do you think it's called "passion" fruit?

On Wednesday, October 5, 2022 at 4:29:14 PM UTC-4, GM wrote:
> dsi1 wrote:
>
> > On Wednesday, October 5, 2022 at 9:47:06 AM UTC-10, bryang...@gmail.com wrote:
> > > On Wednesday, October 5, 2022 at 2:07:30 PM UTC-5, dsi1 wrote:
> > > > On Wednesday, October 5, 2022 at 6:09:49 AM UTC-10, bryang...@gmail..com wrote:
> > > > > On Wednesday, October 5, 2022 at 10:33:09 AM UTC-5, Sqwertz wrote:
> > > > > > On Wed, 5 Oct 2022 02:28:50 -0700 (PDT), Bryan Simmons wrote:
> > > > > >
> > > > > > > On Wednesday, October 5, 2022 at 3:17:21 AM UTC-5, GM wrote:
> > > > > > >> Sqwertz wrote:
> > > > > > >>
> > > > > > >>> I usually make this with diced chicken and lettuce, but we're
> > > > > > >>> going with shrimp tonight. And I'm fresh out of lettuce. The
> > > > > > >>> secret ingredient (known to ALL native Chinese cooks) is the
> > > > > > >>> rotten slabs of mackerel on the bottom left. They're packed in
> > > > > > >>> oil to keep them "fresh" <snork>. Also can be used are those
> > > > > > >>> dried whole salted fishes you see hanging in Cantonese markets,
> > > > > > >>> but they're harder to work with and cost about $50 each. This jar
> > > > > > >>> only cost $10.
> > > > > > >>>
> > > > > > >>> https://i.postimg.cc/nzLKTxtF/IMG-20221004-194232.jpg
> > > > > > >> IOW "tastes and smells like unwashed pussy"...
> > > > > > >>
> > > > > > > Just because *you* don't like it...
> > > > > > Millions of people in southeast Asia and China eat some sort of
> > > > > > fermented/preserved fish almost daily. They know good shit when
> > > > > > they taste it. You'd eat this if it was in front of you, too.
> > > > > >
> > > > > I was referring to pussy, not your concoction. ;-)
> > > > > >
> > > > > > -sw
> > > > >
> > > > > --Bryan
> > > > On this rock, it tastes like the fruit of the passion fruit tree, not stinky dead fish. How awesome is that?
> > > >
> > > I wonder what they do to make it taste like
> > > passion fruit. Still, I prefer it unaltered.
> > >
> > > --Bryan
> > They don't have to do nothing. Why do you think it's called "passion" fruit?
> Keeping people “dumb and poor” will increase dependency, and the dems providing the “free stuff”

And repubs go stof free and "never" pay their fair share.

On 2022-10-05, dsi1 <dsi123@hawaiiantel.net> wrote:
>
> My step-mom was going to make some egg and herring sandwiches
> for lunch yesterday. I told her there's no need to and bought
> some Subway sandwiches instead. I told her to make the sandwiches
> next week. I have to say that I'm not liking the concept of eggs
> and herring sandwiches. OTOH, being afraid to try new things
> mostly means you're just getting ready to call it quits on life.

Time to throw dirt on your face.

I'll eat your share of the egg and herring sandwiches. What's not to
like?

--
Cindy Hamilton

On 2022-10-05 3:02 p.m., dsi1 wrote:
> On Wednesday, October 5, 2022 at 6:04:36 AM UTC-10, Sheldon wrote:
>
>> Does pickled herring and lox count, about once a week... chopped
>> herring is a favorite.
>
> My step-mom was going to make some egg and herring sandwiches for
> lunch yesterday. I told her there's no need to and bought some Subway
> sandwiches instead. I told her to make the sandwiches next week. I
> have to say that I'm not liking the concept of eggs and herring
> sandwiches. OTOH, being afraid to try new things mostly means you're
> just getting ready to call it quits on life.

Is she the Scandinavian one? My first reaction to the herring and egg
was close to a gag reflex. Then I remembered that one of the really
great dishes I enjoyed in Denmark was a smoked eel smorsbrot, a slice of
dark bread with egg salad and smoked eel on top. It was delicious, and
even better with a shot of Akavit and a beer. Another northern European
treat is pickled herring with sour cream and onions and a beer.

dsi1 wrote:
> On Wednesday, October 5, 2022 at 6:04:36 AM UTC-10, Sheldon wrote:
>> On Wed, 5 Oct 2022 10:33:03 -0500, Sqwertz <sqwe...@gmail.invalid>
>> wrote:
>>> On Wed, 5 Oct 2022 02:28:50 -0700 (PDT), Bryan Simmons wrote:
>>>
>>>> On Wednesday, October 5, 2022 at 3:17:21 AM UTC-5, GM wrote:
>>>>> Sqwertz wrote:
>>>>>
>>>>>> I usually make this with diced chicken and lettuce, but we're
>>>>>> going with shrimp tonight. And I'm fresh out of lettuce. The
>>>>>> secret ingredient (known to ALL native Chinese cooks) is the
>>>>>> rotten slabs of mackerel on the bottom left. They're packed in
>>>>>> oil to keep them "fresh" <snork>. Also can be used are those
>>>>>> dried whole salted fishes you see hanging in Cantonese markets,
>>>>>> but they're harder to work with and cost about $50 each. This jar
>>>>>> only cost $10.
>>>>>>
>>>>>> https://i.postimg.cc/nzLKTxtF/IMG-20221004-194232.jpg
>>>>> IOW "tastes and smells like unwashed pussy"...
>>>>>
>>>> Just because *you* don't like it...
>>>
>>> Millions of people in southeast Asia and China eat some sort of
>>> fermented/preserved fish almost daily. They know good shit when
>>> they taste it. You'd eat this if it was in front of you, too.
>>>
>>> -sw
>> Does pickled herring and lox count, about once a week... chopped
>> herring is a favorite.
>
> My step-mom was going to make some egg and herring sandwiches for lunch yesterday. I told her there's no need to and bought some Subway sandwiches instead. I told her to make the sandwiches next week. I have to say that I'm not liking the concept of eggs and herring sandwiches. OTOH, being afraid to try new things mostly means you're just getting ready to call it quits on life.
>

Sounds like yoose need a big serving of Popeye's kashy varnish today.

dsi1 wrote:
> On Wednesday, October 5, 2022 at 9:47:06 AM UTC-10, bryang...@gmail.com wrote:
>> On Wednesday, October 5, 2022 at 2:07:30 PM UTC-5, dsi1 wrote:
>>> On Wednesday, October 5, 2022 at 6:09:49 AM UTC-10, bryang...@gmail.com wrote:
>>>> On Wednesday, October 5, 2022 at 10:33:09 AM UTC-5, Sqwertz wrote:
>>>>> On Wed, 5 Oct 2022 02:28:50 -0700 (PDT), Bryan Simmons wrote:
>>>>>
>>>>>> On Wednesday, October 5, 2022 at 3:17:21 AM UTC-5, GM wrote:
>>>>>>> Sqwertz wrote:
>>>>>>>
>>>>>>>> I usually make this with diced chicken and lettuce, but we're
>>>>>>>> going with shrimp tonight. And I'm fresh out of lettuce. The
>>>>>>>> secret ingredient (known to ALL native Chinese cooks) is the
>>>>>>>> rotten slabs of mackerel on the bottom left. They're packed in
>>>>>>>> oil to keep them "fresh" <snork>. Also can be used are those
>>>>>>>> dried whole salted fishes you see hanging in Cantonese markets,
>>>>>>>> but they're harder to work with and cost about $50 each. This jar
>>>>>>>> only cost $10.
>>>>>>>>
>>>>>>>> https://i.postimg.cc/nzLKTxtF/IMG-20221004-194232.jpg
>>>>>>> IOW "tastes and smells like unwashed pussy"...
>>>>>>>
>>>>>> Just because *you* don't like it...
>>>>> Millions of people in southeast Asia and China eat some sort of
>>>>> fermented/preserved fish almost daily. They know good shit when
>>>>> they taste it. You'd eat this if it was in front of you, too.
>>>>>
>>>> I was referring to pussy, not your concoction. ;-)
>>>>>
>>>>> -sw
>>>>
>>>> --Bryan
>>> On this rock, it tastes like the fruit of the passion fruit tree, not stinky dead fish. How awesome is that?
>>>
>> I wonder what they do to make it taste like
>> passion fruit. Still, I prefer it unaltered.
>>
>> --Bryan
>
> They don't have to do nothing. Why do you think it's called "passion" fruit?
>

They stand over it and whack off?

Dave Smith wrote:
> On 2022-10-05 3:02 p.m., dsi1 wrote:
>> On Wednesday, October 5, 2022 at 6:04:36 AM UTC-10, Sheldon wrote:
>>
>>> Does pickled herring and lox count, about once a week... chopped
>>> herring is a favorite.
>>
>> My step-mom was going to make some egg and herring sandwiches for
>> lunch yesterday. I told her there's no need to and bought some
>> Subway
>> sandwiches instead. I told her to make the sandwiches next week. I
>> have to say that I'm not liking the concept of eggs and herring
>> sandwiches. OTOH, being afraid to try new things mostly means you're
>> just getting ready to call it quits on life.
>
> Is she the Scandinavian one?  My first reaction to the herring and
> egg was close to a gag reflex. Then I remembered that one of the
> really great dishes I enjoyed in Denmark was a smoked eel
> smorsbrot, a slice of dark bread with egg salad and smoked eel on
> top.  It was delicious, and even better with a shot of Akavit and a
> beer. Another northern European treat is pickled herring with sour
> cream and onions and a beer.

With enough beer ...

On Wednesday, October 5, 2022 at 11:27:29 AM UTC-10, Dave Smith wrote:
> On 2022-10-05 3:02 p.m., dsi1 wrote:
> > On Wednesday, October 5, 2022 at 6:04:36 AM UTC-10, Sheldon wrote:
> >
> >> Does pickled herring and lox count, about once a week... chopped
> >> herring is a favorite.
> >
> > My step-mom was going to make some egg and herring sandwiches for
> > lunch yesterday. I told her there's no need to and bought some Subway
> > sandwiches instead. I told her to make the sandwiches next week. I
> > have to say that I'm not liking the concept of eggs and herring
> > sandwiches. OTOH, being afraid to try new things mostly means you're
> > just getting ready to call it quits on life.
> Is she the Scandinavian one? My first reaction to the herring and egg
> was close to a gag reflex. Then I remembered that one of the really
> great dishes I enjoyed in Denmark was a smoked eel smorsbrot, a slice of
> dark bread with egg salad and smoked eel on top. It was delicious, and
> even better with a shot of Akavit and a beer. Another northern European
> treat is pickled herring with sour cream and onions and a beer.

When my dad was in Sweden, a guy asked him why Americans make sandwiches with two slices of bread. My dad asked him why they use only one slice. It's a weighty question, alright.

On Wednesday, October 5, 2022 at 11:13:02 AM UTC-10, Cindy Hamilton wrote:
> On 2022-10-05, dsi1 <dsi...@hawaiiantel.net> wrote:
> >
> > My step-mom was going to make some egg and herring sandwiches
> > for lunch yesterday. I told her there's no need to and bought
> > some Subway sandwiches instead. I told her to make the sandwiches
> > next week. I have to say that I'm not liking the concept of eggs
> > and herring sandwiches. OTOH, being afraid to try new things
> > mostly means you're just getting ready to call it quits on life.
> Time to throw dirt on your face.
>
> I'll eat your share of the egg and herring sandwiches. What's not to
> like?
>
> --
> Cindy Hamilton

You need to get a tube of this stuff. Maximum umami!

https://www.youtube.com/watch?v=MtdiGPLQxAw

On 10/5/2022 5:08 PM, bruce bowser wrote:
> On Wednesday, October 5, 2022 at 4:29:14 PM UTC-4, GM wrote:
>> dsi1 wrote:
>>
>>> On Wednesday, October 5, 2022 at 9:47:06 AM UTC-10, bryang...@gmail.com wrote:
>>>> On Wednesday, October 5, 2022 at 2:07:30 PM UTC-5, dsi1 wrote:
>>>>> On Wednesday, October 5, 2022 at 6:09:49 AM UTC-10, bryang...@gmail.com wrote:
>>>>>> On Wednesday, October 5, 2022 at 10:33:09 AM UTC-5, Sqwertz wrote:
>>>>>>> On Wed, 5 Oct 2022 02:28:50 -0700 (PDT), Bryan Simmons wrote:
>>>>>>>
>>>>>>>> On Wednesday, October 5, 2022 at 3:17:21 AM UTC-5, GM wrote:
>>>>>>>>> Sqwertz wrote:
>>>>>>>>>
>>>>>>>>>> I usually make this with diced chicken and lettuce, but we're
>>>>>>>>>> going with shrimp tonight. And I'm fresh out of lettuce. The
>>>>>>>>>> secret ingredient (known to ALL native Chinese cooks) is the
>>>>>>>>>> rotten slabs of mackerel on the bottom left. They're packed in
>>>>>>>>>> oil to keep them "fresh" <snork>. Also can be used are those
>>>>>>>>>> dried whole salted fishes you see hanging in Cantonese markets,
>>>>>>>>>> but they're harder to work with and cost about $50 each. This jar
>>>>>>>>>> only cost $10.
>>>>>>>>>>
>>>>>>>>>> https://i.postimg.cc/nzLKTxtF/IMG-20221004-194232.jpg
>>>>>>>>> IOW "tastes and smells like unwashed pussy"...
>>>>>>>>>
>>>>>>>> Just because *you* don't like it...
>>>>>>> Millions of people in southeast Asia and China eat some sort of
>>>>>>> fermented/preserved fish almost daily. They know good shit when
>>>>>>> they taste it. You'd eat this if it was in front of you, too.
>>>>>>>
>>>>>> I was referring to pussy, not your concoction. ;-)
>>>>>>>
>>>>>>> -sw
>>>>>>
>>>>>> --Bryan
>>>>> On this rock, it tastes like the fruit of the passion fruit tree, not stinky dead fish. How awesome is that?
>>>>>
>>>> I wonder what they do to make it taste like
>>>> passion fruit. Still, I prefer it unaltered.
>>>>
>>>> --Bryan
>>> They don't have to do nothing. Why do you think it's called "passion" fruit?
>> Keeping people “dumb and poor” will increase dependency, and the dems providing the “free stuff”
>
> And repubs go stof free and "never" pay their fair share.

This nonsense is getting pretty old.
Seriously nonsense.
Boo- Hoo, the rich make more than I do. It's not fair, etc.....

Pick just one rich person, any one. They pay more taxes than you ever will.

On 2022-10-09, Gary <g.majors@att.net> wrote:
>
> Pick just one rich person, any one. They pay more taxes than you ever will.

Sure, but is it fair if I pay 27% of my income in taxes while Warren
Buffet pays 15% of his?

--
Cindy Hamilton

On 2022-10-09 11:48 a.m., Cindy Hamilton wrote:
> On 2022-10-09, Gary <g.majors@att.net> wrote:
>>
>> Pick just one rich person, any one. They pay more taxes than you ever will.
>
> Sure, but is it fair if I pay 27% of my income in taxes while Warren
> Buffet pays 15% of his?
>

Warren Buffet will pay a lot more but will have a hell of a lot more
left over. I don't see a lot of benefit to people having hundreds of
millions or billions of dollars.

On 10/9/2022 11:48 AM, Cindy Hamilton wrote:
> On 2022-10-09, Gary <g.majors@att.net> wrote:
>>
>> Pick just one rich person, any one. They pay more taxes than you ever will.
>
> Sure, but is it fair if I pay 27% of my income in taxes while Warren
> Buffet pays 15% of his?

You and your husband are comfortably retired now.
Why do you even concern yourself with Warren Buffet and what he pays?

Trump (and other Presidents) donated most or all of their salaries.
More than you ever will. The grass always looks greener in the next yard
doesn't it Cindy. Nothing but class envy.

Your retirement plans surely included profits from the evil corporations
that have helped to fund your retirement.

I'm ending life with less money than you. Should I resent greedy Cindy
and her husband? Get real and get over it.

Mind your own business and enjoy your retirement years.

Smart corporations rarely pay much taxes. Legal loopholes. However they
provide many of the jobs in this country.

If you want everyone to be equal, try communism. Sounds good but doesn't
work so well.

On Sun, 9 Oct 2022 12:59:45 -0400, Gary <g.majors@att.net> wrote:

>On 10/9/2022 11:48 AM, Cindy Hamilton wrote:
>> On 2022-10-09, Gary <g.majors@att.net> wrote:
>>>
>>> Pick just one rich person, any one. They pay more taxes than you ever will.
>>
>> Sure, but is it fair if I pay 27% of my income in taxes while Warren
>> Buffet pays 15% of his?
>
>You and your husband are comfortably retired now.
>Why do you even concern yourself with Warren Buffet and what he pays?

Why do you have such a slave attitude towards the rich?

>Trump (and other Presidents) donated most or all of their salaries.
>More than you ever will. The grass always looks greener in the next yard
>doesn't it Cindy. Nothing but class envy.

How is wanting an honest tax system class envy?

>Your retirement plans surely included profits from the evil corporations
>that have helped to fund your retirement.
>
>I'm ending life with less money than you. Should I resent greedy Cindy
>and her husband? Get real and get over it.
>
>Mind your own business and enjoy your retirement years.
>
>Smart corporations rarely pay much taxes. Legal loopholes. However they
>provide many of the jobs in this country.
>
>If you want everyone to be equal, try communism. Sounds good but doesn't
>work so well.

A fair tax system has nothing to do with communism.

--
Bruce
<https://emalm.com/?v=SQqZJ>

On Mon, 10 Oct 2022 04:10:40 +1100, Bruce <Bruce@invalid.invalid>
wrote:

>On Sun, 9 Oct 2022 12:59:45 -0400, Gary <g.majors@att.net> wrote:
>
>>On 10/9/2022 11:48 AM, Cindy Hamilton wrote:
>>> On 2022-10-09, Gary <g.majors@att.net> wrote:
>>>>
>>>> Pick just one rich person, any one. They pay more taxes than you ever will.
>>>
>>> Sure, but is it fair if I pay 27% of my income in taxes while Warren
>>> Buffet pays 15% of his?
>>
>>You and your husband are comfortably retired now.
>>Why do you even concern yourself with Warren Buffet and what he pays?

Gary, try this:
<https://www.pewresearch.org/politics/quiz/political-typology/>

16 questions and it tells you where you stand politically, in case you
didn't already know :)

It tells me my best fit is "Democratic Mainstays along with 16% of the
public".

--
Bruce
<https://emalm.com/?v=SQqZJ>

On 2022-10-09, Gary <g.majors@att.net> wrote:
> On 10/9/2022 11:48 AM, Cindy Hamilton wrote:
>> On 2022-10-09, Gary <g.majors@att.net> wrote:
>>>
>>> Pick just one rich person, any one. They pay more taxes than you ever will.
>>
>> Sure, but is it fair if I pay 27% of my income in taxes while Warren
>> Buffet pays 15% of his?
>
> You and your husband are comfortably retired now.
> Why do you even concern yourself with Warren Buffet and what he pays?

Warren does.
https://money.cnn.com/2013/03/04/news/economy/buffett-secretary-taxes/index.html

--
Cindy Hamilton