WAKE UP!!!!

For some reason all this talk about shrubbery and policemen has me thinking about the end to promising political careers.   

Norc wrote:but i don't really feel the need to elaborate on my food-schedule...

You shouldn't say stuff like that. I wasn't that interested, but now I can't wait to hear more.   

halfwise wrote:I think you Fjordlanians are whacked out due to a highly irregular solar schedule.  Can't tell the difference between 'night' and 'day' half the time.  So you just eat when it feels convenient.

yupp... that's about it.

Bluebottle wrote:

Norc wrote:but i don't really feel the need to elaborate on my food-schedule...

You shouldn't say stuff like that. I wasn't that interested, but now I can't wait to hear more.   

food food!!!

Norc wrote:

Bluebottle wrote:

Norc wrote:but i don't really feel the need to elaborate on my food-schedule...

You shouldn't say stuff like that. I wasn't that interested, but now I can't wait to hear more.   

food food!!!

Sure.   But what do you fancy?

(Actually, I was just off making some.   )

Damn you guys, now I got hungry. And we still don't know what kind of food we are talking about.   

Try some haggis.   Its got wibbly bits, and tubing and everything in it.   

I was gonna suggest pickled herring, which ever never seen but had assumed was disgusting....put you've totally outdone it.

Well, I'm making a pizza.   That most traditional of fjordlandian dishes.

Pickled herring is actually quite good. Though you have it on a slice of bread for breakfast or something. Not dinner..

Go on Halfy give it a go, the wibbly bits are the best bit   But dont forget you first have to get drunk and then talk to it, very important that, and this is what you must say-

'Fair fa' your honest, sonsie face,
Great chieftain o the puddin'-race!
Aboon them a' ye tak your place,
Painch, tripe, or thairm:
Weel are ye worthy o' a grace
As lang's my arm.

The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o need,
While thro your pores the dews distil
Like amber bead.

His knife see rustic Labour dight,
An cut you up wi ready slight,
Trenching your gushing entrails bright,
Like onie ditch;
And then, O what a glorious sight,
Warm-reekin, rich!

Then, horn for horn, they stretch an strive:
Deil tak the hindmost, on they drive,
Till a' their weel-swall'd kytes belyve
Are bent like drums;
The auld Guidman, maist like to rive,
'Bethankit' hums.

Is there that owre his French ragout,
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi perfect scunner,
Looks down wi sneering, scornfu view
On sic a dinner?

Poor devil! see him owre his trash,
As feckless as a wither'd rash,
His spindle shank a guid whip-lash,
His nieve a nit;
Thro bloody flood or field to dash,
O how unfit!

But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his walie nieve a blade,
He'll make it whissle;
An legs an arms, an heads will sned,
Like taps o thrissle.

Ye Pow'rs, wha mak mankind your care,
And dish them out their bill o fare,
Auld Scotland wants nae skinking ware
That jaups in luggies:
But, if ye wish her gratefu prayer,
Gie her a Haggis'

yeah, we have home made pizza here too  my dad is the best

You did? Cool.  

Homemade pizza can be so many things, but I take it from your post it was rather good.  

the. best.

Well, it certainly sounds great.   

Damn, now I want home made pizza too Next time I'm going home I'm ordering home made pizza!

It's about the easiest thing in the world to make, Ringo. I think some of the greatness lies in that.   

Make some dough, make some tomato sauce, spread the dough, put the tomato sauce on the dough, put some cheese on and whatever accompliments you might wish.

People who really like pizza can get a bit obsessed about getting it perfect though.   

I know some of the pitfalls, but I'm not always bottered enough to watch out for them.

the key is the sauce.

Yes, a good rich spicy sauce.   

The sauce? Yes.   Also the dough and the cooking temperature. Those are the three major ones.

Seems like a rather long and involved procedure   . Can't you just walk up to one, fold it in half, and stuff it in your face? Works for pizza.

Pettytyrant101 wrote:Go on Halfy give it a go, the wibbly bits are the best bit   But dont forget you first have to get drunk and then talk to it, very important that, and this is what you must say-

'Fair fa' your honest, sonsie face,
Great chieftain o the puddin'-race!
Aboon them a' ye tak your place,
Painch, tripe, or thairm:
Weel are ye worthy o' a grace
As lang's my arm.

The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o need,
While thro your pores the dews distil
Like amber bead.

His knife see rustic Labour dight,
An cut you up wi ready slight,
Trenching your gushing entrails bright,
Like onie ditch;
And then, O what a glorious sight,
Warm-reekin, rich!

Then, horn for horn, they stretch an strive:
Deil tak the hindmost, on they drive,
Till a' their weel-swall'd kytes belyve
Are bent like drums;
The auld Guidman, maist like to rive,
'Bethankit' hums.

Is there that owre his French ragout,
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi perfect scunner,
Looks down wi sneering, scornfu view
On sic a dinner?

Poor devil! see him owre his trash,
As feckless as a wither'd rash,
His spindle shank a guid whip-lash,
His nieve a nit;
Thro bloody flood or field to dash,
O how unfit!

But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his walie nieve a blade,
He'll make it whissle;
An legs an arms, an heads will sned,
Like taps o thrissle.

Ye Pow'rs, wha mak mankind your care,
And dish them out their bill o fare,
Auld Scotland wants nae skinking ware
That jaups in luggies:
But, if ye wish her gratefu prayer,
Gie her a Haggis'

Bluebottle wrote:The sauce? Yes.   Also the dough and the cooking temperature. Those are the three major ones.

yeah, obviously you have to cook it right, but a good sauce is the key to a good pizza

I want to try the no-knead dough which is starting to be all the rage here. All measurements are by volume in America, a cup is about 1/4 liter:

2 cups all purpose flour
1/2 cup water
teaspoon of yeast
dash of salt
1/2 cup beer

mix it together, put it in a bowl with plastic wrap over the top, leave it out over night. The next day you just stretch it out and turn it into pizza.

Chefs around here recommend going to a local pizzaria and buying raw dough rather than making your own kneaded dough. This recipe gets around that: the extra rise time solves the gluten development done by kneading.

Yes yes, I'm up. No need to shout.

halfwise wrote:I want to try the no-knead dough which is starting to be all the rage here.  All measurements are by volume in America, a cup is about 1/4 liter:

2 cups all purpose flour
1/2 cup water
teaspoon of yeast
dash of salt
1/2 cup beer

mix it together, put it in a bowl with plastic wrap over the top, leave it out over night.  The next day you just stretch it out and turn it into pizza.

Chefs around here recommend going to a local pizzaria and buying raw dough rather than making your own kneaded dough.  This recipe gets around that: the extra rise time solves the gluten development done by kneading.

You know, I think I've hear of somehting like that. That actually sounds rather interesting. Though I'm not sure I'm up to the planning of making it a day in advance.

halfwise wrote:Dang it, would you people wake up already?  I'm at work and need to be gainfully entertained.

I am so goddamned jealous of you people who get to sit around on a computer at work all day.