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.

Use good quality lamb's or calf's liver. Soak it in milk for a few hours to get rid of the impurities. Slice reasonably thickly. Coat lightly with seasoned flour that also has some smoked paprika in it. Saute high and fast, remove to the plate while still pink on the inside. Serve with a squeeze of lemon.

I have one, and use it a lot for soups. I've had mixed results with the ones in the freebie recipe book: some are pretty good, others are not. If you have fresh tomatoes, it makes a kick ass tomato soup with a few additional ingredients. The best luck I've had is cooking soups on the stove and then using the VM to puree them to smoothness. It's great for juicing too, and smoothies, of course. I wouldn't use it to chop/do prep/make salads though. A knife is just as fast and a lot more accurate.

Yes, but they'd be fatter. Anyway, the rutabaga holds together during the long cooking, unlike potato, and tastes very nice. Philistine.

We were sharing a house in the Lake District for a week with some friends. I picked up some stewing meat, and after a trick to the local supermarket the following recipe evolved: Daube de Boeuf 3 lbs Stewing beef in 1" cubes Flour Salt and Pepper Oil 2 Large Onions, chopped 4 Large Carrots, chopped 4 Ribs of Celery, chopped 4 cloves of Garlic, minced 2 Tbs Tomato paste (dbl. concentrated from a tube) 16 fl. oz. Dry red wine 4 x 14.5 oz. cans Chopped Tomatoes zest of a Lemon sprig of Rosemary 4 Large Anchovies, chopped 2 medium Rutabaga (swede), peeled, trimmed, and cut into large chunks. Salt and pepper to taste. Set your oven to low (275F / 135C). In a large bowl, season the meat with salt and pepper, than sprinkle the flour over the meat; toss to coat. Heat the oil over medium-high heat in a large dutch oven or stock pot; do in several batches if necessary in order not to overcrowd the pan. Remove the browned meat to a large bowl. Reduce the heat to medium, and add the onions, celery, and carrots, sweat until soft, stirring occasionally. Add the garlic and the tomato paste. Stir for a minute or two until the tomato paste is cooked. Add the wine and deglaze the pan. Simmer for a few minutes until most of the alcohol has cooked off. Add the tomatoes, rutabaga, rosemary, lemon zest, and anchovies. Bring to a simmer, cover, and put in the oven until the meat is fork tender, 3-4 hours.

I miss the GF Recipe book And where is Rommel22's dog? Forever growling and showing his teeth in some Jamoomba-forsaken cyber-limbo.

For posting that, I hope you have incontinence in front of your boss's wife at the company Xmas party open bar. </font>

Just for you, because it's Festivus and I care: Dancing Gnome

You pronounce dung "deng"? </font>

Everyone knows that Peng rhymes with "dung."

Along with water tanks mentioned above, some buildings also have oil tanks. In West's No True Glory, he relates a story of how Marines holed up for the night on the roof of a building were surprised when an insurgent came up the roof access. The man was equally surprised, and he ran across the roof and seemingly disappeared. The Marines searched the area and couldn't find him. Finally, they looked inside a tank full of oil (home heating fuel perhaps?) and saw his eyes and nose just above the surface. The man immediately ducked down. When he surfaced again, the Marines shot him.