quote:

---

> Observation: Good chocolate *anything* combined with
> a good cup of coffee is a bit of heaven.
>
> Tonight's example: Pepperidge Farm's Pirouette cookies
> in Chocolate Fudge, and a hot cup of Gevalia's Traditional
> Roast.
>
> Bonus: A cool tin when the cookies are all gone. Won't be
> long, either........

quote:

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> Observation: Good chocolate *anything* combined with
> a good cup of coffee is a bit of heaven.

quote:

---

>
>"Miracle Smith" <GetLost@yourexpense.com> wrote in message
>news:434f66a2_1@news6.uncensored-news.com...
>
>I bet god eats naughty little boys who don't do their
>chores!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

quote:

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> "Miracle Smith" <GetLost@yourexpense.com> wrote in message
> news:434f66a2_1@news6.uncensored-news.com...
>
> I bet god eats naughty little boys who don't do their
> chores!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

quote:

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> "Miracle Smith" <GetLost@yourexpense.com> wrote in news:434f66a2_1
> @news6.uncensored-news.com:
>
>
> Hehe. Was chatting with a machinist in IRC who said he was from
> Gilroy. So I mentioned that he lived in garlic land, a stone's throw
> from artichoke land. Two of my favorites.

quote:

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> Now, artichokes become FOTG when marinated properly.......

quote:

---

> "Miracle Smith" <GetLost@yourexpense.com> wrote in news:435209f8$1_3
> @news6.uncensored-news.com:
>
>
> I put my metal steamer in my big dutch over that I use for pasta
> cooking, add enough water to come up to the steamer grate, and steam
> 3 big ones for about an hour with gloves of garlic shoved into the
> tops between the leaves. (I'm a little lazy; I buy a bottle of peeled
> garlic cloves at Costco and keep them in the freezer for stuff like
> this.)
>
> I don't "trim" the tops. I'm sufficiently careful when eating the
> leaf meat not to poke myself too bad.

quote:

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> I like my chokes with mayo, because mayo is the food of the devil for
> me. ;) I guess I'm a vinegar-head as I love mayo and also like
> vinegar on things.

quote:

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> I can only eat one choke at a sitting so I bag the extras in a
> zip-top for later in the week and re-heat them in the bag with a
> little water added in the microwave. (Watched, of course, so the bag
> doesn't detonate.)

quote:

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> I got ya beat on the "lazy" part- we buy jars of peeled and quartered
> 'art hearts' and drain the liquid, then stir up our own marinade and pop
> them in the fridge for a couple of weeks. So mainly we eat them cold,
> as we both love assorted crudit‚s.

quote:

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> "Miracle Smith" <GetLost@yourexpense.com> wrote in news:435343ff$1_2
> @news6.uncensored-news.com:
>
>
> Those are good, too, but different from fresh chokes. I like to get a
> ramican full of quartered hearts and garlic-stuffed olives to pop
> while I game. Chokes are more sitting-in-front-of-the-TV fare because
> they require more attention.

quote:

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>^,,^< Miracle

quote:

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> (Pssssssst- it's "ramekin". <biggrin> )

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> Well you know, I just never got into artichokes as a hot food.
> There's something about them when chilled that appeals to me,
> 'mouth-feel' wise. I know, I'm insane........LOL

quote:

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> But hey- we've been enjoying some HUGE garlic-stuffed olives
> we're getting at Sam's Club while they last. Man, these are the best
> I've had, and Ross ranked them way up there.

quote:

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> Our food tastes are so much alike it's like you're going to end up
> being ALB #3 before much longer......... LOL

quote:

---

> "Miracle Smith" <GetLost@yourexpense.com> wrote in news:4354a4f3$1_2
> @news6.uncensored-news.com:
>
>
> Dammit it looked wrong so I googled it and Google didn't correct me!
>
>
> Hehe. Temperature is something I sometimes experiment with. My mom
> would make them ahead of time so I'd always had them cold, until I
> made them myself and had one fresh out of the pot. Now I find they
> have more flavor when at least brought to room temperature. Kinda
> like cheese, which is so bland straight from the fridge. Let it come
> to room temp and the character completely changes.
>
>
> I've been getting mine at Beverages and More. The texture varies. I
> like mine slightly on the crunchy side, and relatively salty. With
> black olives, I find leaving them in the brine keeps the crunch
> longer. So I have to discourage my mom from draining them when she
> serves them at family events.
>
>
> ALB? Alton Brown? Alternate Little Brother? Alien Live Bait?