Hakko Ichiu

Clicked on the listing linky, then clicked on "See more Pictures," and got the following message: So, did they accept your offer?

Yes, September in NYC is probably as good a time as any. Hurricane Hannah will have blown through by the weekend, clearing the way for decent weather after that. Dollar has strengthened a bit against sterling, but NYC is still a bargain compared to Blighty.

Wow, you must be a real hit on Open Mike Night during the Aryan Nations Jamboree.

Like sh1t off a shovel in FF 3.0 on a Mac.

I'm not so sure about the cold, hard cash thing. I've always been a cash buyer, and 20 years ago it definitely made a difference. Now, the dealers are happy to get the financing business because it means a steadier revenue stream for them. The last three cars I've bought (since 2001), being cash in hand hasn't generated any bargains. Being prepared to walk away, now that's a way to get a deal. When I bought my most recent car, I called the salesman of the other car to make the short list to tell him "thanks, but no thanks." He put me on to his manager, who was ready to drop some big numbers. Too little too late, though.

Presumably that's mainly in the Bay Area.

From Wikipedia: [emphasis added] You never know...

I suspect this is part of Norway's fiendish plan to re-conquer Scotland.

Pretty cool, but this is cooler.

Why have anything that makes it easier for The Man to identify you?

You are, in the main, correct, but you might be surprised how many Michelin 3 star kitchens have industrial quantities of Heinz ketchup on hand. Also, canned tomatoes are an extremely useful ingredient, especially in the colder months. I prefer to save my lusciously, drippingly ripe, farm fresh heirloom tomatoes for their deity-intended purpose: raw consumption.

Wot? No helmet? Gordon Brown will be very displeased. Nice ride.

If you're using fresh basil, be sure to add it at the end, as the heat of the cooking process with destroy the herb's essential oils. I often add cinnamon to my bolognese sauce; I believe it's a Greek thing.

Any dish that calls for smoked pork products as a seasoning: e.g., stews, daubes, gumbos, etouffes, chowders, etc. It should be something that has a saute or sweat step somewhere, so that you can bloom the paprika in the oil. I'm not sure I'd want to add it to a liquid straight, as it would just kind of float on top and not be very nice.

It's true for most of the organ meats, AFAIAA, except tongue and maybe heart, which are really muscles. You can use other things, including acidulated water, but milk is traditionally French and northern Italian. Smoked paprika is now one of my favorite "cheat" ingredients for adding flavor, especially as I don't cook with pork products. It's a great way to get some rich, smoky goodness into any number of dishes. BD6: Sausages in goulasch? I've eaten goulasch all over Hungary, as well as other corners of the K. u. K., and I've never seen it with sausage. Maybe I didn't know the right Hungarians. Or maybe they ate all the sausage before I got there. Nice recipe though.