The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on June 17, 2011, 07:58:43 PM
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http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=439x1318705
Oh my.
Bozo of Baltimore (1000+ posts) Fri Jun-17-11 07:50 PM
Original message
While we were all Weinering, in a private suite across from the WH, Biden's budgeteers are meeting
Recent history has taught me that very little done by those who said they'd represent me if I voted for them will give me cause to cheer.
I am feeling more and more uneasy as these "negotiations" continue in virtual silence and near total secrecy. Just a few platitudes is all that we get in the news. That doesn't bode well. It means, to me, that they agree more than not. It means to me that the repubicans, not shy in the least about verbally trashing the dems at every chance for everything, must be seeing themselves well positioned.
When repubicans are well positioned, we the people are about to hosed.
I hope Boner, Biden, and Obama have a swell golf date this weekend.
NNN0LHI (1000+ posts) Fri Jun-17-11 07:55 PM
Response to Original message
1. Are the Bilderbergers there?
DJ13 (1000+ posts) Fri Jun-17-11 08:05 PM
Response to Original message
4. I knew we were screwed when Cantor praised Biden last week
It seems the conservatives already have most of what they want, the only thing delaying the inevitable is the WH trying to figure out how to sell the public on getting ****ed.
(again)
rurallib (1000+ posts) Fri Jun-17-11 08:20 PM
Response to Original message
5. I always have a fear when people go behind closed doors.
bahrbearian (1000+ posts) Fri Jun-17-11 08:53 PM
Response to Original message
8. I have a feeling that Biden will do the dirty work and announce that he is not running in 2012 with Obama,,we need a primary canidate.
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Speaking of Weiner, it struck me today that he is yet another person to come into the orbit of the Clintons only to have his career destroyed. I'm not saying he didn't destroy his own career, but, geez, I hope I never come into contact with the Hope Diamond couple.
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Are we going to call him BOB for short?
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Are we going to call him BOB for short?
I dunno; I'm not on familiar terms with Bozo of Baltimore.
He pays more attention to you, madam, while he just calls franksolich dirty names.
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I dunno; I'm not on familiar terms with Bozo of Baltimore.
He pays more attention to you, madam, while he just calls franksolich dirty names.
UGH! why does a regressive have to have a crush on me?
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UGH! why does a regressive have to have a crush on me?
Because his wife prefers the horsey Mrs. Tutweiler down the street.
Everybody's got to have somebody.
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Because his wife prefers the horsey Mrs. Tutweiler down the street.
Everybody's got to have somebody.
I wonder if he can make a good penne vodka?
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I wonder if he can make a good penne vodka?
You know, it's really too bad my fellow alum Skins clamped him shut.
Otherwise, he could tell us.
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You know, it's really too bad my fellow alum Skins clamped him shut.
Otherwise, he could tell us.
Penne ala Vodka is sooooooo good frank.
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Penne ala Vodka is sooooooo good frank.
I just looked it up, and I get pictures of stuff that looks like macaroni and cheese.
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Okay, I found more.
Penne alla vodka is an Italian pasta dish always made with vodka and penne pasta often with heavy cream, crushed tomatoes, onion, and sometimes sausage or bacon.
Without the onions, it might be okay.
The Williams Sonoma Essentials of Italian cookbook says that it was invented in the 1980s by a Roman chef for a vodka company that wanted to popularize its product in Italy.
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Penne ala Vodka is sooooooo good frank.
Well, you know, it's Friday night, time to get loose, anything goes.
So as to draw BoB over here, how about talking about Italian food?
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My main question about Italian food is, why do they have to have about 6,000 different sorts of noodles and pasta when maybe two or three kinds would do?
I've never been able to figure out the function of those things that look like pipes, with corduroy ridges running lengthwise on the outside. About 1" long, usually.
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Sounds a lot like the hamburger helper mac and cheese flavor.
That stuff is great. I like the classic cheddar made with deerburger.
You could probably pour in a little liquor or flat beer while it simmered and make up a classy euro name for it.
As a trained chef, Stimpy probably has this recipe.
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I mean, when I make macaroni and cheese, if there's not enough macaroni, I take the spaghetti noodles out of the freezer and put them in, broken into 1" lengths. Macaroni or spaghetti noodles, it's all the same.
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Sounds a lot like the hamburger helper mac and cheese flavor.
That stuff is great. I like the classic cheddar made with deerburger.
You could probably pour in a little liquor or flat beer while it simmered and make up a classy euro name for it.
As a trained chef, Stimpy probably has this recipe.
Well, what about the pasta that looks like fat clams?
Damn, I wish I knew the names of these Italian pasta creations.
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I mean, when I make macaroni and cheese, if there's not enough macaroni, I take the spaghetti noodles out of the freezer and put them in, broken into 1" lengths. Macaroni or spaghetti noodles, it's all the same.
Whoa! Spaghetti in the freezer? It'll keep like ten years in a pantry.
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Yep, it's a sauce made with vodka, most of the ones I've had don't have the onions, sausage or bacon, and a lot of times it has peas in it. It's a very rich sauce and it's delicious.
You and I aren't fish eaters but I have to admit that I love the juice from an anchovy, oh marone! it's so good.
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Whoa! Spaghetti in the freezer? It'll keep like ten years in a pantry.
Old story.
Once when I was young and lived in Lincoln, one place I lived got "weevils," little white larvae in the cupboards.
Since I've always been lucky enough to live in places with superlarge refrigerators, I've put boxed food into the refrigerator, bottom or top; wherever there's room.
I put breakfast cereal in the bottom part.
It doesn't hurt anything, and no bugs get into any of it.
Not many people can do that, but I have the room.
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Well, you know, it's Friday night, time to get loose, anything goes.
So as to draw BoB over here, how about talking about Italian food?
My favorite subject LOL! I can't eat it all the time though because I would be as big as a house if I did.
It's driving me nuts because I can't thing of the name of the dish, it's an appetizer, we don't have it often, but it's so good, it's made with Italian bread deep friend and has cheese and anchovy. I have anchovy on the brain now.
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My favorite subject LOL! I can't eat it all the time though because I would be as big as a house if I did.
It's driving me nuts because I can't thing of the name of the dish, it's an appetizer, we don't have it often, but it's so good, it's made with Italian bread deep friend and has cheese and anchovy. I have anchovy on the brain now.
Why do Italians mess up lasagna with cottage cheese, of all thing?
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My main question about Italian food is, why do they have to have about 6,000 different sorts of noodles and pasta when maybe two or three kinds would do?
I've never been able to figure out the function of those things that look like pipes, with corduroy ridges running lengthwise on the outside. About 1" long, usually.
The most common ones we eat are ziti and penne, my Husband likes thin spaghetti. When I make the thin spaghetti I like to fry up some garlic in olive oil, just brown the garlic don't burn it, put it on the spaghetti and add some parmesan cheese to it and that's it. It's plain but very easy to make and it tastes good.
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The most common ones we eat are ziti and penne, my Husband likes thin spaghetti. When I make the thin spaghetti I like to fry up some garlic in olive oil, just brown the garlic don't burn it, put it on the spaghetti and add some parmesan cheese to it and that's it. It's plain but very easy to make and it tastes good.
Okay, what's the purpose of different-colored pasta?
It's just pasta with food coloring (or some other non-tasted food coloring).
What function do the different colors serve?
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Why do Italians mess up lasagna with cottage cheese, of all thing?
They can't get peaches in Italy and they have to do something with it or else it would just keep collecting in the corner.
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Why do Italians mess up lasagna with cottage cheese, of all thing?
OMG! the only people that I know that do that are people who are being health conscious, no way would we do that, we use ricotta 2% milk in our lasagna.
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Okay, I had to look this up.
The corduroyed lengths of pipe are called "penne."
Check; I didn't know that.
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Okay, what's the purpose of different-colored pasta?
It's just pasta with food coloring (or some other non-tasted food coloring).
What function do the different colors serve?
None at all LOL, the only reason I have a few boxes in the house is because I got them free from couponing.
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OMG! the only people that I know that do that are people.....
who aren't authentic Italians.
At least in my experience.
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Okay, ziti is not a pasta--it's a pasta dish, right?
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Okay, I had to look this up.
The corduroyed lengths of pipe are called "penne."
Check; I didn't know that.
I like the penne ala vodka but you can use the vodka sauce on ziti also.
who aren't authentic Italians.
At least in my experience.
Italians love their food and only a kook would screw up a lasagna by adding cottage cheese to it.
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Ooops.
Ziti is a pasta; it's penne without the corduroyed outside.
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Okay, ziti is not a pasta--it's a pasta dish, right?
Ziti is a pasta
(http://t3.gstatic.com/images?q=tbn:ANd9GcQylH7EwB-Ha9osP-8ePFcY6S5O6nFcoCbUbLPML1lKr1f7ka5JZQ)
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I like the penne ala vodka but you can use the vodka sauce on ziti also.
Italians love their food and only a kook would screw up a lasagna by adding cottage cheese to it.
I avoided lasagna as a little lad because of the cottage cheese; it didn't seem right.
I dunno why it didn't seem right, but it just didn't.
It wasn't until I was an adult, and had lasagna with real cheese, that I got to like it.
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Lasagna is better on the second day.
I always make mine with Ricotta. I've never heard of putting cottage cheese in it. Might as well put mayonnaise on ice cream.
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Strawberry top crumb breakfast cake is Italian?
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I avoided lasagna as a little lad because of the cottage cheese; it didn't seem right.
I dunno why it didn't seem right, but it just didn't.
It wasn't until I was an adult, and had lasagna with real cheese, that I got to like it.
I only make it a few times a year, I make so much that there's always leftovers for days and we get tired of it.
My Cousin will be having a picnic soon and she always makes sausage and peppers and I'll bring the penne ala vodka.
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How is it possible to get tired of lasagna?
Forget it, don't bother to answer.
Remember, I'm the guy who could eat old turkey 365 days a year, and never get tired of it.
By the way, are there any Italian dishes that include turkey?
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<<back in a couple of minutes.
Have to run out to the cellar to get cigarettes.
Don't go away.
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Strawberry top crumb breakfast cake is Italian?
Never heard of that, I'm allergic to strawberries anyway so I avoid them. Italian desserts are things like rum cake, napoleons, cannolis which are made with ricotta cheese, also popular is something called struffoli, they're like balls with honey outside and dipped in round multi-color sprinkles, also something called tri-color cookies.
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How is it possible to get tired of lasagna?
Forget it, don't bother to answer.
Remember, I'm the guy who could eat old turkey 365 days a year, and never get tired of it.
By the way, are there any Italian dishes that include turkey?
No dishes that I know of that are made with turkey.
You, me and Bob need to take a tour of Little Italy in NY and just eat and talk food, no politics.
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The problem with meeting BoB, he'd probably insist upon bringing his business associates Louie the Chopper and Sammy the Squeezer, which'd make me, uh, a little nervous.
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Does anybody use much sour cream in Italian cookery?
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Okay, for the uninitiated here, for illumination, franksolich grew up in small-town Nebraska.
Those of Italianate derivation were not notorious for living in small-town Nebraska.
So Italian cookery is all a new world to me.
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The problem with meeting BoB, he'd probably insist upon bringing his business associates Louie the Chopper and Sammy the Squeezer, which'd make me, uh, a little nervous.
We'd be on my turf though LOL and mi familia are a phone call away in NY.
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Whoa.
According to wikipedia, potatoes are an element in some Italian dishes.
I've never in my life seen the words "potato" and "Italian" on the same page, much less in the same sentence.
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Does anybody use much sour cream in Italian cookery?
I don't use it in Italian dishes.
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And ditto for the earlier-mentioned strawberries; I never connected "Italian" and "strawberries."
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Whoa.
According to wikipedia, potatoes are an element in some Italian dishes.
I've never in my life seen the words "potato" and "Italian" on the same page, much less in the same sentence.
You can get a sub made with sausage, peppers, onions and fried potatoes, it's actually really good.
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Are we going to call him BOB for short?
Well, if Weiner's weiner is any indication...BOB would be appropriate for just about any DUmmie male.
Cindie
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I don't use it in Italian dishes.
Ooops, madam.
You do know--certainly you know--I've mentioned it many times here--that I put generous dollops, big mountains, of sour cream on pepperoni pizza.
Would Italians consider this gauche?
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There are hundreds of different shapes of pasta with at least locally recognized names. Examples include spaghetti (thin rods), rigatoni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Dumplings, like gnocchi (made with potatoes) and noodles like spätzle, are sometimes considered pasta. They are both traditional in parts of Italy.
Okay, now I'm getting straight on the names of pasta.
<<learning as I go.
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Ooops, madam.
You do know--certainly you know--I've mentioned it many times here--that I put generous dollops, big mountains, of sour cream on pepperoni pizza.
Would Italians consider this gauche?
I never knew you did that, I love sour cream but never thought to use it on pepperoni pizza. Italians aren't really judgemental as far as what you do with your food, but they do want to make sure you like what you eat.
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"gnocchi" -- that sounds familiar.
That's the screen-name of the 0bamaite mole out over in the Wilderness.
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"gnocchi" -- that sounds familiar.
That's the screen-name of the 0bamaite mole out over in the Wilderness.
Yes, and for some reason I've never eaten that. Spatzle is good, I think Hungarians make a dish with spatzle, some type of sauce and bacon.
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pitina (meatballs made of smoked meats), game, and various types of gnocchi and polenta.
Hmmm.
I always thought "polenta" was Mexicano.
Mexican restaurants around here offer it.
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Istrian Stew (soup of beans, sauerkraut, potatoes, bacon and spare ribs), Vienna sausages, goulash, ćevapi, apple strudel, gugelhupf.
<<always thought apple strudel was Austrian.
And "gugelhupf" is suggestive of the Teutonic.
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Wait, wait, wait, whoa.
Pumpkins in Italy?
Damn, I'm learning a lot of bombshells tonight.
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The only pumpkin I like is pumpkin pie.
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frogs' legs
?????
Je croyais que c'était le français.
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The only pumpkin I like is pumpkin pie.
Well, according to wikipedia, pumpkin is popular around Venice.
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Goulash, knödel, apple strudel, kaiserschmarrn, krapfen, rösti, spätzle and rye bread are regular dishes, along with potatoes, dumpling, homemade sauerkraut, and lard.
Whoa.
Italian?
According to wikipedia, yes.
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.....panettone Christmas cake (sweet bread with candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked).
That'd probably be pretty good, minus the raisins.
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Ewwwww at frog legs.
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Tastes like chicken. :yum:
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.....agnolotti (pasta folded over with a roast beef meat and vegetable stuffing), taglierini (thinner cousin of tagliatelle), bagna cauda (sauce of garlic, anchovies, olive oil and butter) and bicerin (hot drink made of coffee, chocolate and whole milk). Finally Piedmont is one of the Italian capitals of pastry and chocolate in particular, with products like Nutella, gianduiotto and marron glacé that are famous worldwide.
I think I'd enjoy Piedmont in Italy, but minus the anchovies.
Oops, I was actually there one time, but being a shallow callow lad, I didn't pay much attention.
<<was in Piedmont the January I was a junior in college.
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Wait. I thought "Nutella" was English; I saw it in tins in England.
Sort of like vegemite is uniquely Australian, I thought Nutella was uniquely English.
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Although the Adriatic coast is a major fishing area (well-known for its eels and clams), the region is more famous for its meat products, especially pork-based, that include: Parma's culatello and Felino salami, Piacenza's pancetta, coppa and salami, Bologna's mortadella and salame rosa, Modena's zampone, cotechino and cappello di prete and Ferrara's salama da sugo. Piacenza and Ferrara are also known for some dishes prepared with horse and donkey meat. Regional desserts include zuppa inglese (custard-based dessert made with sponge cake and Alchermes liqueur) and pampepato (Christmas cake made with pepper, chocolate, spices, and almonds).
I wonder if that's real pepper, the shaking kind, or vegetable peppers, in that Christmas cake.
If the former, okay; if the latter, forget it.
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Wedding soup or Italian wedding soup is an Italian-American soup consisting of green vegetables and meat.....Wedding soup consist of green vegetables (usually endive and escarole or cabbage, lettuce, kale, and/or spinach) and meat (usually meatballs and/or sausage) in a clear chicken-based broth. Wedding soup sometimes contains pasta, noodles, cavatelli, lentils, pastina, or shredded chicken.....The term "wedding soup" is a mistranslation of the Italian language, minestra maritata ("married soup"), which is a reference to the fact that green vegetables and meat go well together.
Italian wedding soup is one of the hippywife primitive's favorite things to make, and yes, Italian wedding soup will be in "Mrs. Alfred Packer does the 4th of July."
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Okay, it's late, and BoB has probably been abed for a while, not seeing this thread.
So I'm hitting the sack too.
But apparently lasagna is originally English.
.....the dish is a development of the 14th century English recipe "Loseyn" as described in The Forme of Cury, a cook book in use during the reign of Richard II.
One learns something new every day.
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Alright lovebirds, this belongs in the cooking and baking forum.
Could also go in the "stevenumbers tries to get laid forum". :-)
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Have you people no mercy? Stimpy has been weeping with frustration for two hours.
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But apparently lasagna is originally English.
One learns something new every day.
I came across this article the other week, apparently written by some asshole who doesn't like pie. He's probably an INTJ or something special like that. I bet if you looked long enough, you'd find lasagna in there somewhere.
http://www.slate.com/id/2296054/
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Have you people no mercy? Stimpy has been weeping with frustration for two hours.
I'm sure he did, last night.
But Skins has the muzzle on him.