BLSTK Posted October 14, 2013 Share Posted October 14, 2013 We're damn proud of those boys. Vive la queue de castor! 0 Quote Link to comment Share on other sites More sharing options...
John Kettler Posted October 14, 2013 Author Share Posted October 14, 2013 BLSTK, Vive the BeaverTails pastry?! Not exactly martial, is it? Nor, absent a time machine, is it WW II contemporaneous--1978. Funny? Twisted? Absolutely! Regards, John Kettler 0 Quote Link to comment Share on other sites More sharing options...
Jack Ration Posted October 14, 2013 Share Posted October 14, 2013 good luck john, any pictures? 0 Quote Link to comment Share on other sites More sharing options...
BLSTK Posted October 14, 2013 Share Posted October 14, 2013 BLSTK, Vive the BeaverTails pastry?! Not exactly martial, is it? Nor, absent a time machine, is it WW II contemporaneous--1978. Funny? Twisted? Absolutely! Regards, John Kettler You see right through me, John. All I know is, had the Axis won we'd all be eating sauerkraut! 0 Quote Link to comment Share on other sites More sharing options...
Michael Emrys Posted October 14, 2013 Share Posted October 14, 2013 All I know is, had the Axis won we'd all be eating sauerkraut! Eeeeeeeeeeewwwww. (Actually, I like a little sauerkraut on my hotdogs sometimes, but that's about all.) Michael 0 Quote Link to comment Share on other sites More sharing options...
John Kettler Posted October 15, 2013 Author Share Posted October 15, 2013 Jack Ration, Please check your e-mail. BLSTK and Michael Emrys, Sauerkraut's great, especially with bratwurst boiled in beer, then charcoaled. Hotdogs sliced and cooked in the sauerkraut are also nice. Sauerkraut--kimchi without the napalm strike inside! Regards, John Kettler 0 Quote Link to comment Share on other sites More sharing options...
Michael Emrys Posted October 15, 2013 Share Posted October 15, 2013 Sauerkraut--kimchi without the napalm strike inside! I actually like kim chi rather well. Not to the extent that I eat it all the time, mind you, but every three or four years I get a hankering and will buy a jar. Then I snack on it every now and then for a week or two. Not bad if you search out the milder brands. Michael 0 Quote Link to comment Share on other sites More sharing options...
BLSTK Posted October 15, 2013 Share Posted October 15, 2013 I too have been known to indulge in the cabbage patch. It's dolls, however, give me the creeps. 0 Quote Link to comment Share on other sites More sharing options...
BLSTK Posted October 15, 2013 Share Posted October 15, 2013 ...and so do its dolls. 0 Quote Link to comment Share on other sites More sharing options...
Freyberg Posted October 16, 2013 Share Posted October 16, 2013 Rule for Meeting Engagements: getting there firstest means nothing if you don't get there firstest with the mostest. 0 Quote Link to comment Share on other sites More sharing options...
Reaper28 Posted February 18, 2014 Share Posted February 18, 2014 U realize Kim chi is lettuce buried Lett to rot brought back up seasoned and served... blah. Did a tour in Korea and that stuff is straight throw up in my mouth disgusting. Give me kegogi instead. 0 Quote Link to comment Share on other sites More sharing options...
Lt Belenko Posted February 19, 2014 Share Posted February 19, 2014 U realize Kim chi is lettuce buried Lett to rot brought back up seasoned and served... blah. Did a tour in Korea and that stuff is straight throw up in my mouth disgusting. Give me kegogi instead. Ummm, perro carne 0 Quote Link to comment Share on other sites More sharing options...
YankeeDog Posted February 19, 2014 Share Posted February 19, 2014 U realize Kim chi is lettuce buried Lett to rot brought back up seasoned and served... blah. Did a tour in Korea and that stuff is straight throw up in my mouth disgusting. Give me kegogi instead. And of course I'm sure you you realize beer is mostly grains that are boiled, sealed in a barrel, and left to rot, after which the liquid is decanted and served? Really, a lot of food and drink could be considered pretty disgusting if you closely analyze how it's created. So long as it's not too damaging to your health, best to keep any subjective criticisms to what your nose and tongue tell you, and leave it at that. 0 Quote Link to comment Share on other sites More sharing options...
womble Posted February 19, 2014 Share Posted February 19, 2014 And of course I'm sure you you realize beer is mostly grains that are boiled, sealed in a barrel, and left to rot, after which the liquid is decanted and served? Really, a lot of food and drink could be considered pretty disgusting if you closely analyze how it's created. So long as it's not too damaging to your health, best to keep any subjective criticisms to what your nose and tongue tell you, and leave it at that. Yeah. Who'd eat cheese, especially blue cheese, if they thought too hard about what it is? 0 Quote Link to comment Share on other sites More sharing options...
sburke Posted February 19, 2014 Share Posted February 19, 2014 And of course I'm sure you you realize beer is mostly grains that are boiled, sealed in a barrel, and left to rot, after which the liquid is decanted and served? Really, a lot of food and drink could be considered pretty disgusting if you closely analyze how it's created. So long as it's not too damaging to your health, best to keep any subjective criticisms to what your nose and tongue tell you, and leave it at that. umm worse, alcohol is essentially Yeast who have died in their own excrement. Yummm 0 Quote Link to comment Share on other sites More sharing options...
YankeeDog Posted February 19, 2014 Share Posted February 19, 2014 umm worse, alcohol is essentially Yeast who have died in their own excrement. Yummm Well, if you really want to get technical about it, the alcohol is the excrement. Most of what's left of the yeast is usually filtered, precipitated, or otherwise removed from the final beverage. It is true that there's almost always least some yeast residue in beers, tho. Amount varies a lot by type -- very little in the big commercial lagers (Bud/Miller/Coors et al), much more in e.g., heavy unfiltered beers like Belgian ales. Wines span a similar spectrum. Distilled spirits have basically no yeast residue left; it's lost in the distilling process. 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.