On 2023-10-19, songbird <songbird@anthive.com> wrote:
> Cindy Hamilton wrote:
>> songbird wrote:
> ...
>>> i'm not the cook for this dish. shredded and
>>> drenched in bbq sauce it doesn't matter to me
>>> what the texture is like as long as i can taste
>>> the bbq sauce.
>>
>> Wouldn't it be cheaper to have bbq sauce on some white bread?
>
> no. we don't normally have white bread or
> bbq sauce on hand. Mom makes bread once in a
> while and we also make our own bbq sauce.

We always have white bread, including some frozen dribs of loaves
that we didn't use up, just in case we run out of fresh bread.

We make our own bbq sauce. There's a quart in the freezer
right now.

--
Cindy Hamilton

dsi1 wrote:

> On Wednesday, October 18, 2023 at 1:56:36 PM UTC-10, Bruce wrote:
> > On Wed, 18 Oct 2023 13:59:33 -0700 (PDT), dsi1
> > <dsi...@hawaiiantel.net> wrote:
> >
> > > On Wednesday, October 18, 2023 at 8:37:29 AM UTC-10, Bruce wrote:
> > >> On Wed, 18 Oct 2023 08:30:29 -0400, Gary <g.ma...@att.net>
> > wrote: >>
> > >> >A worthless chunk of butter too. Probably just added for the
> > photo >> >shoot. Hopefully the real butter was melted on each
> > pancake in the stack.
> > >
> > >> Yes, for the photo. Judging by the butter, the pan pie is cold.
> > Maybe >> it was too much for immediate consumption. I wouldn't mind
> > eating it >> cold or cooled down.
> > >
> > > Yoose rfc'ers get distracted by the smallest of things. The
> > > butter is not melted enough. The pancakes
> > >
> > Panpies. Sorry, I got distracted.
> > > are cut like a pizza. There's too much pancakes. It's too much
> > > butter. That's the breaks. Breakfast this morning was a "Maui
> > > Kokua Pac." That's a Hawaiian hot dog, Portuguese sausage, Korean
> > > fried chicken, and American Spam. $2 of every meal sold goes to
> > > the Maui relief.
> > One day you'll eat something without a geographical indication.
> > That day you'll have an ethnicity and race free meal. OMG!
>
> That's easy, alls I gots to do is eat on the mainland! I know yoose
> is pretty clueless about that foods you eat. You don't know nothing
> about the culture behind or the history of a dish. I can't be that
> kind of person. That's the breaks.
>
> https://photos.app.goo.gl/x5pBL8fDvuyVBt3D9

Now, David, many of us post attributes to our recipes and give a bit of
a reference to the region or area of the world that spawned it.

Meantime, the guy in the picture looks a good bit like my husband Don.

On Wednesday, October 18, 2023 at 11:09:35 PM UTC-5, dsi1 wrote:
> On Wednesday, October 18, 2023 at 4:17:46 PM UTC-10, Bruce wrote:
> > On Wed, 18 Oct 2023 18:28:50 -0700 (PDT), dsi1
> > <dsi...@hawaiiantel.net> wrote:
> >
> > >On Wednesday, October 18, 2023 at 3:03:07 PM UTC-10, Bruce wrote:
> > >> On Wed, 18 Oct 2023 17:44:42 -0700 (PDT), dsi1
> > >> <dsi...@hawaiiantel.net> wrote:
> > >>
> > >> >On Wednesday, October 18, 2023 at 1:56:36 PM UTC-10, Bruce wrote:
> > >> >> On Wed, 18 Oct 2023 13:59:33 -0700 (PDT), dsi1
> > >> >> <dsi...@hawaiiantel.net> wrote:
> > >> >>
> > >> >> >On Wednesday, October 18, 2023 at 8:37:29 AM UTC-10, Bruce wrote:
> > >> >> >> On Wed, 18 Oct 2023 08:30:29 -0400, Gary <g.ma...@att.net> wrote:
> > >> >> >>
> > >> >> >> >A worthless chunk of butter too. Probably just added for the photo
> > >> >> >> >shoot. Hopefully the real butter was melted on each pancake in the stack.
> > >> >> >
> > >> >> >> Yes, for the photo. Judging by the butter, the pan pie is cold.. Maybe
> > >> >> >> it was too much for immediate consumption. I wouldn't mind eating it
> > >> >> >> cold or cooled down.
> > >> >> >
> > >> >> >Yoose rfc'ers get distracted by the smallest of things. The butter is not melted enough. The pancakes
> > >> >> >
> > >> >> Panpies. Sorry, I got distracted.
> > >> >> > are cut like a pizza. There's too much pancakes. It's too much butter. That's the breaks.
> > >> >> >Breakfast this morning was a "Maui Kokua Pac." That's a Hawaiian hot dog, Portuguese sausage, Korean fried chicken, and American Spam.
> > >> >> >$2 of every meal sold goes to the Maui relief.
> > >> >> One day you'll eat something without a geographical indication. That
> > >> >> day you'll have an ethnicity and race free meal. OMG!
> > >> >
> > >> >That's easy, alls I gots to do is eat on the mainland! I know yoose is pretty clueless about that foods you eat. You don't know nothing about the culture behind or the history of a dish. I can't be that kind of person.. That's the breaks.
> > >> You make assumptions about things you don't know nuttin' about. That's
> > >> funny.
> > >
> > >My assumption is that you don't know nuttn' about Hawaiian hot dogs, Korean chicken, and Portuguese sausage.
> > That's true.
> > > You probably don't know nuttin' about Spam either. Your cluelessness drives you to an envious attitude.
> > I'm completely disinterested in Hawaiian hot dogs, Korean chicken and
> > Portuguese sausage. The first two are low quality foods and number
> > three is as unhealthy as smoking. And then there's the animal
> > suffering. Very poor food for very poor people, or in your case,
> > stingy.
> Your socioeconomic pretentions are kind of boring. I've heard it all before on rfc. Try talking about stuff that you're interested in, instead of boring me with your repetitious claptrap concerning me i.e., get a life of your own.
> I might be cheap but I certainly ain't stingy.
> Da kids went get some pizza tonight. My son asked for some anchovies and the pizza guys went give um one can. It's the darndest thing.
>
> https://photos.app.goo.gl/aV6Wrf5qoaRM3f8S8

ARA or Aramark cafeterias had surprisingly good pizza sauce. Find one with the automobile nav system sometime.

On Thursday, October 19, 2023 at 10:36:47 AM UTC-10, cshenk wrote:
> dsi1 wrote:
>
> > On Wednesday, October 18, 2023 at 1:56:36 PM UTC-10, Bruce wrote:
> > > On Wed, 18 Oct 2023 13:59:33 -0700 (PDT), dsi1
> > > <dsi...@hawaiiantel.net> wrote:
> > >
> > > > On Wednesday, October 18, 2023 at 8:37:29 AM UTC-10, Bruce wrote:
> > > >> On Wed, 18 Oct 2023 08:30:29 -0400, Gary <g.ma...@att.net>
> > > wrote: >>
> > > >> >A worthless chunk of butter too. Probably just added for the
> > > photo >> >shoot. Hopefully the real butter was melted on each
> > > pancake in the stack.
> > > >
> > > >> Yes, for the photo. Judging by the butter, the pan pie is cold.
> > > Maybe >> it was too much for immediate consumption. I wouldn't mind
> > > eating it >> cold or cooled down.
> > > >
> > > > Yoose rfc'ers get distracted by the smallest of things. The
> > > > butter is not melted enough. The pancakes
> > > >
> > > Panpies. Sorry, I got distracted.
> > > > are cut like a pizza. There's too much pancakes. It's too much
> > > > butter. That's the breaks. Breakfast this morning was a "Maui
> > > > Kokua Pac." That's a Hawaiian hot dog, Portuguese sausage, Korean
> > > > fried chicken, and American Spam. $2 of every meal sold goes to
> > > > the Maui relief.
> > > One day you'll eat something without a geographical indication.
> > > That day you'll have an ethnicity and race free meal. OMG!
> >
> > That's easy, alls I gots to do is eat on the mainland! I know yoose
> > is pretty clueless about that foods you eat. You don't know nothing
> > about the culture behind or the history of a dish. I can't be that
> > kind of person. That's the breaks.
> >
> > https://photos.app.goo.gl/x5pBL8fDvuyVBt3D9
> Now, David, many of us post attributes to our recipes and give a bit of
> a reference to the region or area of the world that spawned it.
>
> Meantime, the guy in the picture looks a good bit like my husband Don.

My guess is that people would have a hard time finding out what a "Portuguese sausage" in Hawaii is. In Hawaii it's a fairly specific sausage - a precooked garlic flavored linguica. I had Portuguese this morning from Jack-in-the-Box. Later on, I cooked up some Portuguese sausage for my son. I didn't have any because I was Portuguese sausaged out. A Hawaiian hot dog is of the style made by Redondo's, LLC. It's a scary red hot dog that some people are afraid to eat because of the color of its skin.
Your husband must look kinda "funny."

https://www.redondos.com/

On Thursday, October 19, 2023 at 6:11:50 AM UTC-10, Bruce wrote:
> On Thu, 19 Oct 2023 07:55:17 -0400, songbird <song...@anthive.com>
> wrote:
> >On Thu, 19 Oct 2023 11:32:45 GMT, Cindy Hamilton <hami...@invalid.com> wrote:
>
> >>On 2023-10-19, songbird <song...@anthive.com> wrote:
> >>> Bruce wrote:
> >>> ...
> >>>> I'm completely disinterested in Hawaiian hot dogs, Korean chicken and
> >>>> Portuguese sausage. The first two are low quality foods and number
> >>>> three is as unhealthy as smoking. And then there's the animal
> >>>> suffering. Very poor food for very poor people, or in your case,
> >>>> stingy.
> >>>
> >>> i don't think good quality hotdogs are cheap any
> >>> longer. i'd much rather have something else but oh
> >>> well, not all days can i have only what i want.
> >>
> >>https://www.meijer.com/shopping/product/koegel-s-viennas-hot-dog-natural-casing--8-ct/27401500000.html
> >>
> >>Less than a dollar per meal for me. I call that cheap.
> > yes, those are the ones we usually get.
> Are Koegel's Viennas the hotdogs you meant when you said "i don't
> think good quality hotdogs are cheap any longer"?
>
> They cost $6.79 for 8 hotdogs.
>
> The ingredients are beef, pork, water, nonfat dry milk, salt, spices,
> sugar, sodium citrate, dextrose, paprika, sodium diacetate, sodium
> erythorbate, spice extractives, garlic powder, sodium nitrite, stuffed
> into lamb casing.
>
> Ugh.

The lamb casing are lamb intestines. My guess it's the same stuff that they make condoms out of. Having that feeling of biting through those intestines in a sausage and feeling that skin burst is a visceral, savage, pleasure. I used to buy hot dogs with the skin at the supermarket to make lunch in the office. Those were great. Unfortunately, that was discontinued. These days most dogs are skinless. That's the breaks. I'm not too interested in buying hot dogs these days.
I cooked up some Portuguese sausage this morning. The sausage was made with a synthetic, rubbery, skin that you can eat. I peeled my sausage before cutting and frying it up. Synthetic, rubbery, skin ain't so tasty.

https://www.safeway.com/shop/product-details.960236206.html

On Thu, 19 Oct 2023 15:03:37 -0700 (PDT), dsi1
<dsi123@hawaiiantel.net> wrote:

>On Thursday, October 19, 2023 at 6:11:50 AM UTC-10, Bruce wrote:
>> On Thu, 19 Oct 2023 07:55:17 -0400, songbird <song...@anthive.com>
>> wrote:
>> >On Thu, 19 Oct 2023 11:32:45 GMT, Cindy Hamilton <hami...@invalid.com> wrote:
>>
>> >>On 2023-10-19, songbird <song...@anthive.com> wrote:
>> >>> Bruce wrote:
>> >>> ...
>> >>>> I'm completely disinterested in Hawaiian hot dogs, Korean chicken and
>> >>>> Portuguese sausage. The first two are low quality foods and number
>> >>>> three is as unhealthy as smoking. And then there's the animal
>> >>>> suffering. Very poor food for very poor people, or in your case,
>> >>>> stingy.
>> >>>
>> >>> i don't think good quality hotdogs are cheap any
>> >>> longer. i'd much rather have something else but oh
>> >>> well, not all days can i have only what i want.
>> >>
>> >>https://www.meijer.com/shopping/product/koegel-s-viennas-hot-dog-natural-casing--8-ct/27401500000.html
>> >>
>> >>Less than a dollar per meal for me. I call that cheap.
>> > yes, those are the ones we usually get.
>> Are Koegel's Viennas the hotdogs you meant when you said "i don't
>> think good quality hotdogs are cheap any longer"?
>>
>> They cost $6.79 for 8 hotdogs.
>>
>> The ingredients are beef, pork, water, nonfat dry milk, salt, spices,
>> sugar, sodium citrate, dextrose, paprika, sodium diacetate, sodium
>> erythorbate, spice extractives, garlic powder, sodium nitrite, stuffed
>> into lamb casing.
>>
>> Ugh.
>
>The lamb casing are lamb intestines. My guess it's the same stuff that they make condoms out of.

Then these hotdogs must be the closest a straight man comes to eating
dick.

> Having that feeling of biting through those intestines in a sausage
> and feeling that skin burst is a visceral, savage, pleasure.

That must be the gay man in you.

Cindy Hamilton wrote:

> On 2023-10-19, songbird <songbird@anthive.com> wrote:
> > Bruce wrote:
> > ...
> >> I'm completely disinterested in Hawaiian hot dogs, Korean chicken
> and >> Portuguese sausage. The first two are low quality foods and
> number >> three is as unhealthy as smoking. And then there's the
> animal >> suffering. Very poor food for very poor people, or in your
> case, >> stingy.
> >
> > i don't think good quality hotdogs are cheap any
> > longer. i'd much rather have something else but oh
> > well, not all days can i have only what i want.
>
>
https://www.meijer.com/shopping/product/koegel-s-viennas-hot-dog-natural-casing--8-ct/27401500000.html
>
> Less than a dollar per meal for me. I call that cheap.

Link won't open on my old XP machine but yes, if priced under 8$ would
be 1$ a serving.

>
> > in recent years i've been trying to limit my fatty
> > preserved meats kinds of meals and so it is a few
> > times a month.
> >
> > the past few days we've enjoyed some pork loin
> > that was turned into shredded bbq pork. garlic
> > and onions are always good, not too much fat.
>
> Have you ever tried roasting that pork loin to a juicy medium
> and slicing it? Loin gets chalky if it's overcooked.

Not sure if he has. I'm curious on what he did to get it shredable.
For us, our 'go-to' recipe for pork loin is quite different from most.
One thing I am sure of is David would love it! It came from years of
traveling around but in a way follows on from my love of the Char su
porks in Hawaii from when I lived there.

Get a whole pork loin and have the butcher cut it to 1 inch thick
steaks (or you can have them leave the last 4 inches for a small
roast). If making all for steaks, you get 17-21 steaks. 1 steak
pretty much feeds 2 people. We vacumn seal them at home to packs of 2.

Marinate defrosted steaks in the fridge,in a mix of sauces for at least
1 hour but 6-8 is better and longer is fine. Our sauce varies but a
common one uses a blend of Mae Ploy hot-sweet chile sauce, soy sauce
(David, Aloha Shoyu would work well this time), Hot version of Jufran
Banana sauce and a BBQ sauce. Typically a store brand we like of a
hickory smoked BBQ sauce. Alternative: Jar of prepared Char Su sauce
and some soy sauce. About 1 cup volume of marinade (note, you also
cook in this marinade so it becomes a cooking sauce).

Cooking is the key to getting this one right. The rest follows cast
iron cooking and depends on it heat retention as well having a lid
because you turn the burner off midway. The timing will be wrong for
any other pan.

Find the lid for the cast iron pan and place it handy. Place diffuser
over burner (gas oven). Heat cast iron on a medium flame for 3
minutes. Add steaks and all the marinade/sauce. Cook 4 minutes on one
side then flip, then lid on and turn heat off for 3 minutes. Remove
one and cut in center, should still be red at the center. Put back in
pan if you just want pink but it will be tougher meat.*

Remove all steaks to cutting board and slice about 1/3 inch thick.
You'll get about 6 slices per steak. Each steak will be about 3/5 lb.

* USA commercial pork has been Trichonis free for over 80 years. Cite
CDC. We get about 100 cases a year from wild game, including wild
boars, bears and deer.

cshenk wrote:
....
> Not sure if he has. I'm curious on what he did to get it shredable.

put garlic in crock pot, put in pork loin, turned on
high for a few hours and then turned it to low for a
few more hours. since i wasn't the chef i didn't check
it or comment on it other than it smelled good. when
it was done Mom cooked some onions in the microwave and
then made the bbq sauce and also microwaved that and then
put it all back in the crock pot with the shredded pork
loin. most of the fat and juice was drained off. then
it was left on low for a few hours to get the bbq sauce
and onions to all melt together and soak into the pork.

i got up later and Mom asked me to taste test it, i
said it could use more bbq sauce so she made some more
and put it in there. left it for another half hour.
then she split it into different containers because it
was going to other people besides us.

> For us, our 'go-to' recipe for pork loin is quite different from most.
> One thing I am sure of is David would love it! It came from years of
> traveling around but in a way follows on from my love of the Char su
> porks in Hawaii from when I lived there.
>
> Get a whole pork loin and have the butcher cut it to 1 inch thick
> steaks (or you can have them leave the last 4 inches for a small
> roast). If making all for steaks, you get 17-21 steaks. 1 steak
> pretty much feeds 2 people. We vacumn seal them at home to packs of 2.
>
> Marinate defrosted steaks in the fridge,in a mix of sauces for at least
> 1 hour but 6-8 is better and longer is fine. Our sauce varies but a
> common one uses a blend of Mae Ploy hot-sweet chile sauce, soy sauce
> (David, Aloha Shoyu would work well this time), Hot version of Jufran
> Banana sauce and a BBQ sauce. Typically a store brand we like of a
> hickory smoked BBQ sauce. Alternative: Jar of prepared Char Su sauce
> and some soy sauce. About 1 cup volume of marinade (note, you also
> cook in this marinade so it becomes a cooking sauce).
>
>
> Cooking is the key to getting this one right. The rest follows cast
> iron cooking and depends on it heat retention as well having a lid
> because you turn the burner off midway. The timing will be wrong for
> any other pan.
>
> Find the lid for the cast iron pan and place it handy. Place diffuser
> over burner (gas oven). Heat cast iron on a medium flame for 3
> minutes. Add steaks and all the marinade/sauce. Cook 4 minutes on one
> side then flip, then lid on and turn heat off for 3 minutes. Remove
> one and cut in center, should still be red at the center. Put back in
> pan if you just want pink but it will be tougher meat.*
>
> Remove all steaks to cutting board and slice about 1/3 inch thick.
> You'll get about 6 slices per steak. Each steak will be about 3/5 lb.
>

sounds good to me but Mom couldn't touch it. :(

>
> * USA commercial pork has been Trichonis free for over 80 years. Cite
> CDC. We get about 100 cases a year from wild game, including wild
> boars, bears and deer.

i've not eaten any of those in my life as of yet.

songbird

cshenk wrote:
> Cindy Hamilton wrote:
>
>> On 2023-10-19, songbird <songbird@anthive.com> wrote:
>>> Bruce wrote:
>>> ...
>>>> I'm completely disinterested in Hawaiian hot dogs, Korean chicken
>> and >> Portuguese sausage. The first two are low quality foods and
>> number >> three is as unhealthy as smoking. And then there's the
>> animal >> suffering. Very poor food for very poor people, or in your
>> case, >> stingy.
>>>
>>> i don't think good quality hotdogs are cheap any
>>> longer. i'd much rather have something else but oh
>>> well, not all days can i have only what i want.
>>
>>
> https://www.meijer.com/shopping/product/koegel-s-viennas-hot-dog-natural-casing--8-ct/27401500000.html
>>
>> Less than a dollar per meal for me. I call that cheap.
>
> Link won't open on my old XP machine but yes, if priced under 8$ would
> be 1$ a serving.
>
>>
>>> in recent years i've been trying to limit my fatty
>>> preserved meats kinds of meals and so it is a few
>>> times a month.
>>>
>>> the past few days we've enjoyed some pork loin
>>> that was turned into shredded bbq pork. garlic
>>> and onions are always good, not too much fat.
>>
>> Have you ever tried roasting that pork loin to a juicy medium
>> and slicing it? Loin gets chalky if it's overcooked.
>
> Not sure if he has. I'm curious on what he did to get it shredable.
> For us, our 'go-to' recipe for pork loin is quite different from most.
> One thing I am sure of is David would love it! It came from years of
> traveling around but in a way follows on from my love of the Char su
> porks in Hawaii from when I lived there.
>
> Get a whole pork loin and have the butcher cut it to 1 inch thick
> steaks (or you can have them leave the last 4 inches for a small
> roast). If making all for steaks, you get 17-21 steaks. 1 steak
> pretty much feeds 2 people. We vacumn seal them at home to packs of 2.
>
> Marinate defrosted steaks in the fridge,in a mix of sauces for at least
> 1 hour but 6-8 is better and longer is fine. Our sauce varies but a
> common one uses a blend of Mae Ploy hot-sweet chile sauce, soy sauce
> (David, Aloha Shoyu would work well this time), Hot version of Jufran
> Banana sauce and a BBQ sauce. Typically a store brand we like of a
> hickory smoked BBQ sauce. Alternative: Jar of prepared Char Su sauce
> and some soy sauce. About 1 cup volume of marinade (note, you also
> cook in this marinade so it becomes a cooking sauce).
>
>
> Cooking is the key to getting this one right. The rest follows cast
> iron cooking and depends on it heat retention as well having a lid
> because you turn the burner off midway. The timing will be wrong for
> any other pan.
>
> Find the lid for the cast iron pan and place it handy. Place diffuser
> over burner (gas oven). Heat cast iron on a medium flame for 3
> minutes. Add steaks and all the marinade/sauce. Cook 4 minutes on one
> side then flip, then lid on and turn heat off for 3 minutes. Remove
> one and cut in center, should still be red at the center. Put back in
> pan if you just want pink but it will be tougher meat.*
>
> Remove all steaks to cutting board and slice about 1/3 inch thick.
> You'll get about 6 slices per steak. Each steak will be about 3/5 lb.
>
>
> * USA commercial pork has been Trichonis free for over 80 years. Cite
> CDC. We get about 100 cases a year from wild game, including wild
> boars, bears and deer.
>

Thanks for the japanese recipes. Grocery stores here still give
old outdated info. I've been scared to eat pork since 1960.

cshenk wrote:
> dsi1 wrote:
>
>> On Wednesday, October 18, 2023 at 1:56:36 PM UTC-10, Bruce wrote:
>>> On Wed, 18 Oct 2023 13:59:33 -0700 (PDT), dsi1
>>> <dsi...@hawaiiantel.net> wrote:
>>>
>>>> On Wednesday, October 18, 2023 at 8:37:29 AM UTC-10, Bruce wrote:
>>>>> On Wed, 18 Oct 2023 08:30:29 -0400, Gary <g.ma...@att.net>
>>> wrote: >>
>>>>>> A worthless chunk of butter too. Probably just added for the
>>> photo >> >shoot. Hopefully the real butter was melted on each
>>> pancake in the stack.
>>>>
>>>>> Yes, for the photo. Judging by the butter, the pan pie is cold.
>>> Maybe >> it was too much for immediate consumption. I wouldn't mind
>>> eating it >> cold or cooled down.
>>>>
>>>> Yoose rfc'ers get distracted by the smallest of things. The
>>>> butter is not melted enough. The pancakes
>>>>
>>> Panpies. Sorry, I got distracted.
>>>> are cut like a pizza. There's too much pancakes. It's too much
>>>> butter. That's the breaks. Breakfast this morning was a "Maui
>>>> Kokua Pac." That's a Hawaiian hot dog, Portuguese sausage, Korean
>>>> fried chicken, and American Spam. $2 of every meal sold goes to
>>>> the Maui relief.
>>> One day you'll eat something without a geographical indication.
>>> That day you'll have an ethnicity and race free meal. OMG!
>>
>> That's easy, alls I gots to do is eat on the mainland! I know yoose
>> is pretty clueless about that foods you eat. You don't know nothing
>> about the culture behind or the history of a dish. I can't be that
>> kind of person. That's the breaks.
>>
>> https://photos.app.goo.gl/x5pBL8fDvuyVBt3D9
>
> Now, David, many of us post attributes to our recipes and give a bit of
> a reference to the region or area of the world that spawned it.
>
> Meantime, the guy in the picture looks a good bit like my husband Don.
>

Yoose can't fool uncle tojo. He knows exactly who and where
that man is. Asians just know shit.

It's Don, at Sasebo Japan. Before he got sick.

If you are nice to uncle, and kiss his ass, he will get out his
asian crystal ball and tell your future. It might help with all
the shit coming up in your life.

He's never wrong.

On 10/19/2023 8:07 AM, Bryan Simmons wrote:
> On Wednesday, October 18, 2023 at 11:09:35 PM UTC-5, dsi1 wrote:
>>
>> Da kids went get some pizza tonight. My son asked for
>> some anchovies and the pizza guys went give um one can. It's the
>> darndest thing.
>>
>> https://photos.app.goo.gl/aV6Wrf5qoaRM3f8S8
>>
> Anchovies are an even worse thing to do to pizza than pineapple or
> ham.

Says you.

dsi1 wrote:
> On Tuesday, October 17, 2023 at 12:27:10 PM UTC-10, cshenk wrote:
>> dsi1 wrote:
>>
>>> On Tuesday, October 17, 2023 at 10:24:16 AM UTC-10, cshenk wrote:
>>>> jmcquown wrote:
>>>>
>>>>> On 10/15/2023 7:08 PM, Leonard Blaisdell wrote:
>>>>>> On 2023-10-14, GM <gregor...@msn.com> wrote:
>>>>>>
>>>>>>> Remember when Denny's was called "Sambo's"...???
>>>>>>
>>>>>>> Them were the daze...
>>>>>>
>>>>>>
>>>>>> I do. Ours had pictures on the wall telling the tale. I think I
>>>>>> remember one picture showing a tiger running around a tree and
>>>>>> turning to butter. Then again, I could be nuts.
>>>>>
>>>>> And the point of this is?
>>>>>
>>>>> Jill
>>>> I wasn't aware that Sambo's became Denny's. We had an old cloth
>>>> book with hand painted pictures used as a child's primer. Little
>>>> Black Sambo. The kid wasn't black but Indian (from India). It was
>>>> quite clear in the picture from his dress of decorated shirt and
>>>> and long shorts with shoes that came to points and curled up.
>>>>
>>>> What I see online indicates we has what was probably the original
>>>> book. They don't show a tie to Denny's, only the demise of a once
>>>> big chain over snap judgements of racism. The actual name of
>>>> Sambo's came from the 2 owners, Sam and Bo.
>>>>
>>>> See Wikipedia.
>>>
>>> As it goes, Sambo wasn't even black. He was just an adorable little
>>> white boy. He certainly wasn't an Indian either. There's absolutely
>>> no connection between Sambo's restaurant and Little Black Sambo, the
>>> book. OTOH, my guess is that it was an uncomfortable place for black
>>> people to see. Silly black folks!
>>>
>>>
>> https://scontent.fhnl3-2.fna.fbcdn.net/v/t39.30808-6/271761603_294814869373226_1313887736024236271_n.jpg?_nc_cat=108&ccb=1-7&_nc_sid=5f2048&_nc_ohc=gfOT13QC93MAX_gn3Pf&_nc_ht=scontent.fhnl3-2.fna&oh=00_AfBBlG_LOCbLVnyZviQQi3Y-czhOnzz_JZXdnJH7OnWqSg&oe=6533BF19
>> Try again. Sambo of the story was a dark skinned Indian with very wavy
>> (but not kinked) hair. The book makes reference to his being from
>> India in several places. The Tigers are turned into ghee.... (the
>> book spells it ghi).
>
> I'm talking about the Sambo as depicted on the advertising of Sambo's restaurants not the storybook. Having a dark-skinned Indian boy as a mascot just ain't gonna work in America. The story on the menu is decidedly much nicer. It goes:
>
> Once upon a time there was a little boy in India named Sambo who was overjoyed with the new outfit his mother and father had given him. One day as he was walking through the jungle he met a great big tiger who told Sambo he would eat him up if he didn't give him his pretty red coat.
> Sambo gave the tiger his coat and went on through the jungle where he met three more tigers. He had to give the first his beautiful green umbrella, the second his blue pants, and the third tiger demanded his pretty shoes.
> Poor little Sambo started for home and he was very sad because the cruel tigers had taken away all of his fine clothes. But on the way home he heard a strange noise, and when he peeked through the tall jungle grass he saw the tigers chasing each other around a tree. They were growling and fighting over Sambo's pretty new clothes.
> Little Sambo went up to the tigers and told them that if they stopped fighting and gave his pretty new clothes back he would treat them to a plate of the finest, lightest pancakes they ever ate. So they gave back his beautiful red coat, his green umbrella, his blue pants and his pretty purple shoes. Then they all went to a Sambo's Pancake House where each tiger ate seventy-five pancakes...
> but Sambo ate a hundred and sixty nine because he was sooooooo hungry.
>
> What a wonderful story!
>

Best part is the ending, where they all boarded a plane and
went to hiwaya.

On Thu, 19 Oct 2023 20:35:21 -0400, Michael Trew
<michael.trew@att.net> wrote:

>On 10/19/2023 8:07 AM, Bryan Simmons wrote:
>> On Wednesday, October 18, 2023 at 11:09:35 PM UTC-5, dsi1 wrote:
>>>
>>> Da kids went get some pizza tonight. My son asked for
>>> some anchovies and the pizza guys went give um one can. It's the
>>> darndest thing.
>>>
>>> https://photos.app.goo.gl/aV6Wrf5qoaRM3f8S8
>>>
>> Anchovies are an even worse thing to do to pizza than pineapple or
>> ham.
>
>Says you.

Anchovies and chili pepper are my favourites on a pizza.

On Thursday, October 19, 2023 at 12:36:11 PM UTC-10, Bruce wrote:
> On Thu, 19 Oct 2023 15:03:37 -0700 (PDT), dsi1
> <dsi...@hawaiiantel.net> wrote:
>
> >On Thursday, October 19, 2023 at 6:11:50 AM UTC-10, Bruce wrote:
> >> On Thu, 19 Oct 2023 07:55:17 -0400, songbird <song...@anthive.com>
> >> wrote:
> >> >On Thu, 19 Oct 2023 11:32:45 GMT, Cindy Hamilton <hami...@invalid.com> wrote:
> >>
> >> >>On 2023-10-19, songbird <song...@anthive.com> wrote:
> >> >>> Bruce wrote:
> >> >>> ...
> >> >>>> I'm completely disinterested in Hawaiian hot dogs, Korean chicken and
> >> >>>> Portuguese sausage. The first two are low quality foods and number
> >> >>>> three is as unhealthy as smoking. And then there's the animal
> >> >>>> suffering. Very poor food for very poor people, or in your case,
> >> >>>> stingy.
> >> >>>
> >> >>> i don't think good quality hotdogs are cheap any
> >> >>> longer. i'd much rather have something else but oh
> >> >>> well, not all days can i have only what i want.
> >> >>
> >> >>https://www.meijer.com/shopping/product/koegel-s-viennas-hot-dog-natural-casing--8-ct/27401500000.html
> >> >>
> >> >>Less than a dollar per meal for me. I call that cheap.
> >> > yes, those are the ones we usually get.
> >> Are Koegel's Viennas the hotdogs you meant when you said "i don't
> >> think good quality hotdogs are cheap any longer"?
> >>
> >> They cost $6.79 for 8 hotdogs.
> >>
> >> The ingredients are beef, pork, water, nonfat dry milk, salt, spices,
> >> sugar, sodium citrate, dextrose, paprika, sodium diacetate, sodium
> >> erythorbate, spice extractives, garlic powder, sodium nitrite, stuffed
> >> into lamb casing.
> >>
> >> Ugh.
> >
> >The lamb casing are lamb intestines. My guess it's the same stuff that they make condoms out of.
> Then these hotdogs must be the closest a straight man comes to eating
> dick.
> > Having that feeling of biting through those intestines in a sausage
> > and feeling that skin burst is a visceral, savage, pleasure.
> That must be the gay man in you.

My guess is that eating a hot dog doesn't make you gay. Any inquires about gayness should be directed to hank/gm - he's really into such matters.

dsi1 wrote:

> My guess is that eating a hot dog doesn't make you gay. Any inquires about gayness should be directed to hank/gm - he's really into such matters.

“Lana Turner liked her booze,” recalls reporter James Bacon.. He remembers once when they were on their
way to a cocktail party in a limousine and she was drinking vodka from a silver flask...

“I said, ‘Lana, you’re going to have a drink in 10 minutes,’ and she said, ‘That’s 10 minutes without a drink.’”...

By the 1990s, Lana Turner had become a virtual recluse, rarely leaving her luxurious condominium in
Century City, which she called “my ivory tower.” She watched TV, sometimes all day. She became
fascinated with the O. J. Simpson trial. “He’ll get off,” she predicted. Occasionally she’d stay up late
and rerun her old movies. She often went to bed at dawn....

In 1992, Turner was diagnosed with throat cancer and began chemotherapy and radiation treatments...

On June 29, 1995, she breathed her last. Cheryl Crane, who was with her mother every single day during
Turner’s Final illness, told Daily Variety, “She was doing Fine. This was a total shock. She’d completed seven
weeks of radiation a short while ago, and it looked like she was Fine. She just took a breath and—she was gone.”

</>

On Thu, 19 Oct 2023 18:42:20 -0700 (PDT), dsi1
<dsi123@hawaiiantel.net> wrote:

>On Thursday, October 19, 2023 at 12:36:11 PM UTC-10, Bruce wrote:
>> On Thu, 19 Oct 2023 15:03:37 -0700 (PDT), dsi1
>> <dsi...@hawaiiantel.net> wrote:
>>
>> >The lamb casing are lamb intestines. My guess it's the same stuff that they make condoms out of.
>> Then these hotdogs must be the closest a straight man comes to eating
>> dick.
>> > Having that feeling of biting through those intestines in a sausage
>> > and feeling that skin burst is a visceral, savage, pleasure.
>> That must be the gay man in you.
>
>My guess is that eating a hot dog doesn't make you gay. Any inquires about gayness should be directed to hank/gm - he's really into such matters.
>
You still think Greg and Hank are the same person. I don't think so.
The only thing they have in common is that they're both trolls and are
roughly the same age. One is straight, one is gay. One is a Trump fan,
one is not. Both are racist and offensive, but Greg's nastier.

Unless Greg has MPD, they're 2 different people IMO.

On Thursday, October 19, 2023 at 4:05:52 PM UTC-10, Bruce wrote:
> On Thu, 19 Oct 2023 18:42:20 -0700 (PDT), dsi1
> <dsi...@hawaiiantel.net> wrote:
>
> >On Thursday, October 19, 2023 at 12:36:11 PM UTC-10, Bruce wrote:
> >> On Thu, 19 Oct 2023 15:03:37 -0700 (PDT), dsi1
> >> <dsi...@hawaiiantel.net> wrote:
> >>
> >> >The lamb casing are lamb intestines. My guess it's the same stuff that they make condoms out of.
> >> Then these hotdogs must be the closest a straight man comes to eating
> >> dick.
> >> > Having that feeling of biting through those intestines in a sausage
> >> > and feeling that skin burst is a visceral, savage, pleasure.
> >> That must be the gay man in you.
> >
> >My guess is that eating a hot dog doesn't make you gay. Any inquires about gayness should be directed to hank/gm - he's really into such matters.
> >
> You still think Greg and Hank are the same person. I don't think so.
> The only thing they have in common is that they're both trolls and are
> roughly the same age. One is straight, one is gay. One is a Trump fan,
> one is not. Both are racist and offensive, but Greg's nastier.
>
> Unless Greg has MPD, they're 2 different people IMO.

gm has Dissociative Identity Disorder but you can call it anything you want.. It doesn't change a thing.

On Thu, 19 Oct 2023 19:19:17 -0700 (PDT), dsi1
<dsi123@hawaiiantel.net> wrote:

>On Thursday, October 19, 2023 at 4:05:52 PM UTC-10, Bruce wrote:
>> On Thu, 19 Oct 2023 18:42:20 -0700 (PDT), dsi1
>> <dsi...@hawaiiantel.net> wrote:
>>
>> >On Thursday, October 19, 2023 at 12:36:11 PM UTC-10, Bruce wrote:
>> >> On Thu, 19 Oct 2023 15:03:37 -0700 (PDT), dsi1
>> >> <dsi...@hawaiiantel.net> wrote:
>> >>
>> >> >The lamb casing are lamb intestines. My guess it's the same stuff that they make condoms out of.
>> >> Then these hotdogs must be the closest a straight man comes to eating
>> >> dick.
>> >> > Having that feeling of biting through those intestines in a sausage
>> >> > and feeling that skin burst is a visceral, savage, pleasure.
>> >> That must be the gay man in you.
>> >
>> >My guess is that eating a hot dog doesn't make you gay. Any inquires about gayness should be directed to hank/gm - he's really into such matters.
>> >
>> You still think Greg and Hank are the same person. I don't think so.
>> The only thing they have in common is that they're both trolls and are
>> roughly the same age. One is straight, one is gay. One is a Trump fan,
>> one is not. Both are racist and offensive, but Greg's nastier.
>>
>> Unless Greg has MPD, they're 2 different people IMO.
>
>gm has Dissociative Identity Disorder but you can call it anything you want. It doesn't change a thing.

I don't believe it.

dsi1 wrote:
> On Thursday, October 19, 2023 at 4:05:52 PM UTC-10, Bruce wrote:
>> On Thu, 19 Oct 2023 18:42:20 -0700 (PDT), dsi1
>> <dsi...@hawaiiantel.net> wrote:
>>
>>> On Thursday, October 19, 2023 at 12:36:11 PM UTC-10, Bruce wrote:
>>>> On Thu, 19 Oct 2023 15:03:37 -0700 (PDT), dsi1
>>>> <dsi...@hawaiiantel.net> wrote:
>>>>
>>>>> The lamb casing are lamb intestines. My guess it's the same stuff that they make condoms out of.
>>>> Then these hotdogs must be the closest a straight man comes to eating
>>>> dick.
>>>>> Having that feeling of biting through those intestines in a sausage
>>>>> and feeling that skin burst is a visceral, savage, pleasure.
>>>> That must be the gay man in you.
>>>
>>> My guess is that eating a hot dog doesn't make you gay. Any inquires about gayness should be directed to hank/gm - he's really into such matters.
>>>
>> You still think Greg and Hank are the same person. I don't think so.
>> The only thing they have in common is that they're both trolls and are
>> roughly the same age. One is straight, one is gay. One is a Trump fan,
>> one is not. Both are racist and offensive, but Greg's nastier.
>>
>> Unless Greg has MPD, they're 2 different people IMO.
>
> gm has Dissociative Identity Disorder but you can call it anything you want. It doesn't change a thing.
>

I thought that was an asian disease, uncle.

On Thursday, October 19, 2023 at 10:44:59 PM UTC-5, Hank Rogers wrote:
> dsi1 wrote:
> > On Thursday, October 19, 2023 at 4:05:52 PM UTC-10, Bruce wrote:
> >> On Thu, 19 Oct 2023 18:42:20 -0700 (PDT), dsi1
> >> <dsi...@hawaiiantel.net> wrote:
> >>
> >>> On Thursday, October 19, 2023 at 12:36:11 PM UTC-10, Bruce wrote:
> >>>> On Thu, 19 Oct 2023 15:03:37 -0700 (PDT), dsi1
> >>>> <dsi...@hawaiiantel.net> wrote:
> >>>>
> >>>>> The lamb casing are lamb intestines. My guess it's the same stuff that they make condoms out of.
> >>>> Then these hotdogs must be the closest a straight man comes to eating
> >>>> dick.
> >>>>> Having that feeling of biting through those intestines in a sausage
> >>>>> and feeling that skin burst is a visceral, savage, pleasure.
> >>>> That must be the gay man in you.
> >>>
> >>> My guess is that eating a hot dog doesn't make you gay. Any inquires about gayness should be directed to hank/gm - he's really into such matters..
> >>>
> >> You still think Greg and Hank are the same person. I don't think so.
> >> The only thing they have in common is that they're both trolls and are
> >> roughly the same age. One is straight, one is gay. One is a Trump fan,
> >> one is not. Both are racist and offensive, but Greg's nastier.
> >>
> >> Unless Greg has MPD, they're 2 different people IMO.
> >
> > gm has Dissociative Identity Disorder but you can call it anything you want. It doesn't change a thing.
> >
> I thought that was an asian disease, uncle.

I did not write the above...

--
GM

On Thursday, October 19, 2023 at 5:03:41 PM UTC-5, dsi1 wrote:
>
> The lamb casing are lamb intestines. My
> guess it's the same stuff that they make
> condoms out of.
>
Expensive condoms that are effective in
preventing pregnancy and bacterial STDs,
but not viruses. They are reusable quite a
few times if properly rinsed and stored in
alcohol. I've never seen one break.

--Bryan

dsi1 wrote:

> On Thursday, October 19, 2023 at 10:36:47 AM UTC-10, cshenk wrote:
> > dsi1 wrote:
> > Now, David, many of us post attributes to our recipes and give a
> > bit of a reference to the region or area of the world that spawned
> > it.
> >
> > Meantime, the guy in the picture looks a good bit like my husband
> > Don.
>
> My guess is that people would have a hard time finding out what a
> "Portuguese sausage" in Hawaii is. In Hawaii it's a fairly specific
> sausage - a precooked garlic flavored linguica. I had Portuguese this
> morning from Jack-in-the-Box. Later on, I cooked up some Portuguese
> sausage for my son. I didn't have any because I was Portuguese
> sausaged out. A Hawaiian hot dog is of the style made by Redondo's,
> LLC. It's a scary red hot dog that some people are afraid to eat
> because of the color of its skin. Your husband must look kinda
> "funny."
>
> https://www.redondos.com/

Nope, they sell them here too on the Portuguese sausages. Not a fan of
the hot dogs.

My husband looks fine in my eyes. 73, still has all his hair (blonde
but beard went grey when he was only 46).

dsi1 wrote:

> On Tuesday, October 17, 2023 at 12:27:10 PM UTC-10, cshenk wrote:
> > dsi1 wrote:
> >
> > > On Tuesday, October 17, 2023 at 10:24:16 AM UTC-10, cshenk wrote:
> > > > jmcquown wrote:
> > > >
> > > > > On 10/15/2023 7:08 PM, Leonard Blaisdell wrote:
> > > > > >On 2023-10-14, GM <gregor...@msn.com> wrote:
> > > > > >
> > > > > > > Remember when Denny's was called "Sambo's"...???
> > > > > >
> > > > > > > Them were the daze...
> > > > > >
> > > > > >
> > > > > > I do. Ours had pictures on the wall telling the tale. I
> > > > > > think I remember one picture showing a tiger running around
> > > > > > a tree and turning to butter. Then again, I could be nuts.
> > > > >
> > > > > And the point of this is?
> > > > >
> > > > > Jill
> > > > I wasn't aware that Sambo's became Denny's. We had an old cloth
> > > > book with hand painted pictures used as a child's primer.
> > > > Little Black Sambo. The kid wasn't black but Indian (from
> > > > India). It was quite clear in the picture from his dress of
> > > > decorated shirt and and long shorts with shoes that came to
> > > > points and curled up.
> > > >
> > > > What I see online indicates we has what was probably the
> > > > original book. They don't show a tie to Denny's, only the
> > > > demise of a once big chain over snap judgements of racism. The
> > > > actual name of Sambo's came from the 2 owners, Sam and Bo.
> > > >
> > > > See Wikipedia.
> > >
> > > As it goes, Sambo wasn't even black. He was just an adorable
> > > little white boy. He certainly wasn't an Indian either. There's
> > > absolutely no connection between Sambo's restaurant and Little
> > > Black Sambo, the book. OTOH, my guess is that it was an
> > > uncomfortable place for black people to see. Silly black folks!
> > >
> > >
> >
https://scontent.fhnl3-2.fna.fbcdn.net/v/t39.30808-6/271761603_294814869373226_1313887736024236271_n.jpg?_nc_cat=108&ccb=1-7&_nc_sid=5f2048&_nc_ohc=gfOT13QC93MAX_gn3Pf&_nc_ht=scontent.fhnl3-2.fna&oh=00_AfBBlG_LOCbLVnyZviQQi3Y-czhOnzz_JZXdnJH7OnWqSg&oe=6533BF19
> > Try again. Sambo of the story was a dark skinned Indian with very
> > wavy (but not kinked) hair. The book makes reference to his being
> > from India in several places. The Tigers are turned into ghee....
> > (the book spells it ghi).
>
> I'm talking about the Sambo as depicted on the advertising of Sambo's
> restaurants not the storybook. Having a dark-skinned Indian boy as a
> mascot just ain't gonna work in America. The story on the menu is
> decidedly much nicer. It goes:
>
> Once upon a time there was a little boy in India named Sambo who was
> overjoyed with the new outfit his mother and father had given him.
> One day as he was walking through the jungle he met a great big tiger
> who told Sambo he would eat him up if he didn't give him his pretty
> red coat. Sambo gave the tiger his coat and went on through the
> jungle where he met three more tigers. He had to give the first his
> beautiful green umbrella, the second his blue pants, and the third
> tiger demanded his pretty shoes. Poor little Sambo started for home
> and he was very sad because the cruel tigers had taken away all of
> his fine clothes. But on the way home he heard a strange noise, and
> when he peeked through the tall jungle grass he saw the tigers
> chasing each other around a tree. They were growling and fighting
> over Sambo's pretty new clothes. Little Sambo went up to the tigers
> and told them that if they stopped fighting and gave his pretty new
> clothes back he would treat them to a plate of the finest, lightest
> pancakes they ever ate. So they gave back his beautiful red coat, his
> green umbrella, his blue pants and his pretty purple shoes. Then they
> all went to a Sambo's Pancake House where each tiger ate seventy-five
> pancakes... but Sambo ate a hundred and sixty nine because he was
> sooooooo hungry.
>
> What a wonderful story!

Have you seen the original? Your version is highly edited.

songbird wrote:

> cshenk wrote:
> ...
> > Not sure if he has. I'm curious on what he did to get it shredable.
>
> put garlic in crock pot, put in pork loin, turned on
> high for a few hours and then turned it to low for a
> few more hours. since i wasn't the chef i didn't check
> it or comment on it other than it smelled good. when
> it was done Mom cooked some onions in the microwave and
> then made the bbq sauce and also microwaved that and then
> put it all back in the crock pot with the shredded pork
> loin. most of the fat and juice was drained off. then
> it was left on low for a few hours to get the bbq sauce
> and onions to all melt together and soak into the pork.
>
> i got up later and Mom asked me to taste test it, i
> said it could use more bbq sauce so she made some more
> and put it in there. left it for another half hour.
> then she split it into different containers because it
> was going to other people besides us.

Ah ok, I normally do pork butt for that type of dish. It makes a lot
so 1/2 goes off to my friend Maria who makes carnitas and other dishes
from it.

> > For us, our 'go-to' recipe for pork loin is quite different from
> > most. One thing I am sure of is David would love it! It came from
> > years of traveling around but in a way follows on from my love of
> > the Char su porks in Hawaii from when I lived there.
> >
> > Get a whole pork loin and have the butcher cut it to 1 inch thick
> > steaks (or you can have them leave the last 4 inches for a small
> > roast). If making all for steaks, you get 17-21 steaks. 1 steak
> > pretty much feeds 2 people. We vacumn seal them at home to packs
> > of 2.
> >
> > Marinate defrosted steaks in the fridge,in a mix of sauces for at
> > least 1 hour but 6-8 is better and longer is fine. Our sauce
> > varies but a common one uses a blend of Mae Ploy hot-sweet chile
> > sauce, soy sauce (David, Aloha Shoyu would work well this time),
> > Hot version of Jufran Banana sauce and a BBQ sauce. Typically a
> > store brand we like of a hickory smoked BBQ sauce. Alternative:
> > Jar of prepared Char Su sauce and some soy sauce. About 1 cup
> > volume of marinade (note, you also cook in this marinade so it
> > becomes a cooking sauce).
> >
> >
> > Cooking is the key to getting this one right. The rest follows cast
> > iron cooking and depends on it heat retention as well having a lid
> > because you turn the burner off midway. The timing will be wrong
> > for any other pan.
> >
> > Find the lid for the cast iron pan and place it handy. Place
> > diffuser over burner (gas oven). Heat cast iron on a medium flame
> > for 3 minutes. Add steaks and all the marinade/sauce. Cook 4
> > minutes on one side then flip, then lid on and turn heat off for 3
> > minutes. Remove one and cut in center, should still be red at the
> > center. Put back in pan if you just want pink but it will be
> > tougher meat.*
> >
> > Remove all steaks to cutting board and slice about 1/3 inch thick.
> > You'll get about 6 slices per steak. Each steak will be about 3/5
> > lb.
> >
>
> sounds good to me but Mom couldn't touch it. :(

Use the mild Jufran version. The Mae Ploy isn't actually 'hot' but you
can swap in a sweet-n-sour sauce instead of it. Failing that, Char su
is sweet, not hot at all so just use it and a bit of tenderizing soy
sauce.

Each serving strip is about 2oz and they make good munchies cold. Make
2 then slice the second thinner for sandwiches!

> >
> > * USA commercial pork has been largely Trichonis free for over 60
years.
> > Cite CDC. We get about 100 cases a year from wild game, including
> > wild boars, bears and deer. We had 3 from pork but not commerially
raised pork, in 1986
>
> i've not eaten any of those in my life as of yet.

Nor me.

PS, I corrected a typo on Trichonis. I was thinking 80s but thet was
60 years ago. It's been rare since the 60's though.

Bruce wrote:

> On Thu, 19 Oct 2023 20:35:21 -0400, Michael Trew
> <michael.trew@att.net> wrote:
>
> > On 10/19/2023 8:07 AM, Bryan Simmons wrote:
> >> On Wednesday, October 18, 2023 at 11:09:35 PM UTC-5, dsi1 wrote:
> > > >
> >>> Da kids went get some pizza tonight. My son asked for
> >>> some anchovies and the pizza guys went give um one can. It's the
> >>> darndest thing.
> > > >
> >>> https://photos.app.goo.gl/aV6Wrf5qoaRM3f8S8
> > > >
> >> Anchovies are an even worse thing to do to pizza than pineapple or
> >> ham.
> >
> > Says you.
>
> Anchovies and chili pepper are my favourites on a pizza.

Try this. A jalapeno ring, place anchovie on top. Some sort of majic
happens!