Starsiege Tribes

Author

Curses

Mr K

2006-02-26, 4:30 am

http://tinyurl.com/gvkys
I'll have to settle with a jor/bowlfull of tabasco-spiced olives instead.

--
"Aw crap"
http://boltondave.fotopic.net/
R.L.U. #300033 - MDK10.2 - WindowMaker 0.92.0

Quixote

2006-02-26, 4:30 am

Mr K wrote:

quote:

> http://tinyurl.com/gvkys
> I'll have to settle with a jor/bowlfull of tabasco-spiced olives
> instead.

I'll take the olives please.

--
Quixote

Miracle

2006-02-26, 4:30 am

Quixote wrote:

quote:

> Mr K wrote:
>
> I'll take the olives please.

Me too, but with Frank's RedHot on them instead- best
hot sauce on the planet! We buy it by the gallon.
http://www.franksredhot.com/

Just curious, why can't you make your own version of the
popcorn? I bet the cheese packet out of a box of Kraft Mac &
Chesse would do for the cheddar flavor, then just sprinkle on
your Tobasco.

--
Miracle

"I love that expression on the old frogs face. One eye open,
one closed, a smile on your face and a bug on your forehead......
There's probably something in that for all of us." -RodOutBack

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Mr K

2006-02-26, 8:13 pm

On Sat, 25 Feb 2006 20:28:08 -0600, Quixote wrote:

quote:

> I'll take the olives please.

Urgh... one left from last night.

--
"Aw crap"
http://boltondave.fotopic.net/
R.L.U. #300033 - MDK10.2 - WindowMaker 0.92.0

Mr K

2006-02-26, 8:13 pm

On 26 Feb 2006 08:01:52 GMT, Miracle wrote:

quote:

> Me too, but with Frank's RedHot on them instead- best
> hot sauce on the planet! We buy it by the gallon.
> http://www.franksredhot.com/

The guys in S.I. loved some brand of spicy-hot sauce, and I can't remember
the name of it.

quote:

> Just curious, why can't you make your own version of the
> popcorn? I bet the cheese packet out of a box of Kraft Mac &
> Chesse would do for the cheddar flavor, then just sprinkle on
> your Tobasco.

Hopefully it's just me being "hungover", but I can't make any sense out of
that.

--
"Aw crap"
http://boltondave.fotopic.net/
R.L.U. #300033 - MDK10.2 - WindowMaker 0.92.0

ScratchMonkey

2006-02-26, 8:13 pm

"Miracle" <GetLost@yourexpense.com> wrote in news:44016070$1_2
@news6.uncensored-news.com:

quote:

> Me too, but with Frank's RedHot on them instead- best
> hot sauce on the planet! We buy it by the gallon.
> http://www.franksredhot.com/

Ditto. Best wing sauce ever. I like it on my scrambled eggs, after stirring
in some extra sharp cheddar just before plating. (Delaying until the end of
cooking keeps the cheese flavor from getting lost. Instead of mixing in, it
becomes a coating on the curds of eggs.)

jtougas

2006-02-26, 8:13 pm

On Sun, 26 Feb 2006 08:09:41 -0600, ScratchMonkey
<ScratchMonkey.blacklist@sewingwitch.com> trained 100 monkeys to jump
on the keyboard and write:

quote:

>"Miracle" <GetLost@yourexpense.com> wrote in news:44016070$1_2
>@news6.uncensored-news.com:
>
>

That chili'n'lime sauce looks pretty tasty... I make a hot sauce out
of key limes and *very green* habaneros... very tasty...

If you use the red habaneros, be prepared to kiss the top of your
skull goodbye, as well as most of the last half of your digestive
tract...
--
jtougas

"listen- there's a hell of a good universe next door
let's go" - e.e. cummings

Miracle

2006-02-27, 5:33 am

Xref: number1.nntp.dca.giganews.com alt.games.starsiege.tribes:129064

Mr K wrote:

quote:

> On 26 Feb 2006 08:01:52 GMT, Miracle wrote:
>
>
> The guys in S.I. loved some brand of spicy-hot sauce, and I can't
> remember the name of it.
>
>
> Hopefully it's just me being "hungover", but I can't make any sense
> out of that.

Well, just to be safe, you were craving that popcorn, weren't you?
If so, I know a way for you to make it simply at home.

Feeling better yet? LOL

--
{{{{{HUGZ!}}}}}

quote:

>^,,^< Miracle

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Miracle

2006-02-27, 5:33 am

ScratchMonkey wrote:

quote:

> "Miracle" <GetLost@yourexpense.com> wrote in news:44016070$1_2
> @news6.uncensored-news.com:
>
>
> Ditto. Best wing sauce ever. I like it on my scrambled eggs, after
> stirring in some extra sharp cheddar just before plating. (Delaying
> until the end of cooking keeps the cheese flavor from getting lost.
> Instead of mixing in, it becomes a coating on the curds of eggs.)

No shit, we must be twins. Now, roll those delicious eggs up
in a "just fried long enough to get hot" tortilla, and we're talking
basic groceries of the best kind!!
Throw in some fresh avocado, and you've got my favorite
burrito.

Mr K

2006-02-27, 7:41 pm

On 27 Feb 2006 07:59:01 GMT, Miracle wrote:

quote:

> Well, just to be safe, you were craving that popcorn, weren't you?
> If so, I know a way for you to make it simply at home.

It was the "Kraft Mac and Cheese" that was throwing me. We have no such
delicacies in the UK.

quote:

> Feeling better yet? LOL

Yup.

--
"Aw crap"
http://boltondave.fotopic.net/
R.L.U. #300033 - MDK10.2 - WindowMaker 0.92.0

ScratchMonkey

2006-02-27, 7:41 pm

"Miracle" <GetLost@yourexpense.com> wrote in news:4402b1c6$1_3
@news6.uncensored-news.com:

quote:

> No shit, we must be twins. Now, roll those delicious eggs up
> in a "just fried long enough to get hot" tortilla, and we're talking
> basic groceries of the best kind!!

Corn tortilla. And hot enough to get the corn seriously fragrant (just
about where it starts to hint at grill marks).

quote:

> Throw in some fresh avocado, and you've got my favorite
> burrito.

Maybe a little sour cream, too.

Was chatting with some random in WoW from Pennsylvania and he'd never heard
of guacamole, and didn't like cheese on his tacos. Poor rube. ;) (My guac
is just coarse-mashed avo plus a little garlic and some lime juice to stop
blackening. None of that icky lettuce or onion to mess up the avo's
texture.)

Quixote

2006-02-27, 7:41 pm

ScratchMonkey wrote:

quote:

> "Miracle" <GetLost@yourexpense.com> wrote in news:4402b1c6$1_3
> @news6.uncensored-news.com:
>
>
> Corn tortilla. And hot enough to get the corn seriously fragrant (just
> about where it starts to hint at grill marks).
>
>
> Maybe a little sour cream, too.
>
> Was chatting with some random in WoW from Pennsylvania and he'd never
> heard of guacamole, and didn't like cheese on his tacos. Poor rube.
> ;) (My guac is just coarse-mashed avo plus a little garlic and some
> lime juice to stop blackening. None of that icky lettuce or onion to
> mess up the avo's texture.)

Dang, a Cali knowing how to make good Guaco.... I do hope you are using
fresh garlic and squeezing your lime juice. A touch of salt does wonders
too. My favorite taco is barbacoa de cachete. It's a south Texas thing.
For those too lazy to translate, that is cheek meat off a cow's head. The
traditional way is to cook the whole head in a pit. The eyeballs, brain,
tongue and cheek are eaten. I prefer the cheek. You can actually purchase
the parts separate and I have perfected a process that, while not as good as
pit cooked, renders a near-perfect substitute. I take the cheek meat and
smoke it for a couple of hours with mesquite chips over a pan of water.
Gives the "pit" taste while not drying out the meat. Then throw it into a
slow cooker overnight until it falls apart. Whip up some pico de gallo with
onion, fresh cilantro, tomato, serrano peppers, salt and squeeze of lime.
Man o man, stuff to die for. :^)

--
Quixote

ScratchMonkey

2006-02-27, 7:41 pm

"Quixote" <quixote@writeme.com> wrote in
news:1206q7mbbtlrsf6@corp.supernews.com:

quote:

> Dang, a Cali knowing how to make good Guaco.... I do hope you are
> using fresh garlic and squeezing your lime juice. A touch of salt
> does wonders too.

I always buy one lime for every two avos. I've got some bottled lime juice
for when my Mom buys me avos and forgets to get limes with them. I use a
pinch of garlic powder mainly because I want pure avo texture and don't
want any "crunch" in there. But that's because I'm eating the guac
straight, with a little mayo, and not using it as a condiment on something
else. If I'm putting it in a taco, fresh garlic makes a lot of sense. (But
I don't put veggies on my taco, just cheese and hot sauce and sour cream.)

Lately I do taco meat with ground pork instead of beef, but I've also done
ground turkey. Each has its own character. Brown and drain. While browning,
I mix chile powder, cumin, curry, crushed garlic, catsup (for sweetness),
and a big splash of salsa. Add a little water to turn it into a paste, then
stir into the browned meat and put back on the fire a few minutes to
"release" the spices.

While I say "taco", I actually end up using the crisp corn tostadas and
serve open-face, and eat with knife and fork. Seems to be the least messy
approach. Next best was the corn taco "boats" I used to see that looked
like little rectangular boxes, a little bigger than a juice box. I throw
the tostadas in the toaster oven for about 30 seconds until the oil starts
to come forth and I can just start to see browning stripes from the heating
elements. But they have to be watched closely as they overheat easily and
end up smelling and tasting like burned popcorn. (Yuck.) I toss the hot
tostada on a plate on which I've tossed a light dusting of cheese. The
cheese melts and glues the tostada in place so it doesn't slide around when
I'm eating it.

Miracle

2006-03-01, 3:40 am

Mr K wrote:

quote:

> On 27 Feb 2006 07:59:01 GMT, Miracle wrote:
>
>
> It was the "Kraft Mac and Cheese" that was throwing me. We have no
> such delicacies in the UK.

Oh. Bummer. I'll have to send you one to try-it's a staple for
those on a budget, much like the Ramen noodles. :o}

quote:

>
> Yup.

That's one of us. Got shit at and hit again. Been doing nothing
but sleeping 'round the clock.

--
Miracle

"Well-behaved women never make history."
- Maria Shriver

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Miracle

2006-03-01, 3:40 am

ScratchMonkey wrote:

quote:

> "Miracle" <GetLost@yourexpense.com> wrote in news:4402b1c6$1_3
> @news6.uncensored-news.com:
>
>
> Corn tortilla. And hot enough to get the corn seriously fragrant (just
> about where it starts to hint at grill marks).

Good stuff, but since Ross can't stand the corn ones, I've developed
a taste for the flour ones. I prefer corn in most cases, but I must say
the flour ones do justice to eggs and cheese.

quote:

>
> Maybe a little sour cream, too.

GAK! No way. That's just too American for me.

quote:

> Was chatting with some random in WoW from Pennsylvania and he'd never
> heard of guacamole, and didn't like cheese on his tacos. Poor rube.
> ;) (My guac is just coarse-mashed avo plus a little garlic and some
> lime juice to stop blackening. None of that icky lettuce or onion to
> mess up the avo's texture.)

I mash the avocado with a bit of mayo- there's enough lemon juice
in the mayo to do the trick, and the mayo doesn't alter the fresh taste.

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Miracle

2006-03-01, 3:40 am

Quixote wrote:

quote:

> ScratchMonkey wrote:
>
> Dang, a Cali knowing how to make good Guaco.... I do hope you are
> using fresh garlic and squeezing your lime juice. A touch of salt
> does wonders too. My favorite taco is barbacoa de cachete. It's a
> south Texas thing. For those too lazy to translate, that is cheek
> meat off a cow's head. The traditional way is to cook the whole head
> in a pit. The eyeballs, brain, tongue and cheek are eaten. I prefer
> the cheek. You can actually purchase the parts separate and I have
> perfected a process that, while not as good as pit cooked, renders a
> near-perfect substitute. I take the cheek meat and smoke it for a
> couple of hours with mesquite chips over a pan of water. Gives the
> "pit" taste while not drying out the meat. Then throw it into a slow
> cooker overnight until it falls apart. Whip up some pico de gallo
> with onion, fresh cilantro, tomato, serrano peppers, salt and squeeze
> of lime. Man o man, stuff to die for. :^)

Wow. Uh, okay. Like daddy says, whatever sails your ship...... LOL

--
{{{{{HUGZ!}}}}}

quote:

>^,,^< Miracle

Mr K

2006-03-01, 8:35 pm

On 1 Mar 2006 06:16:45 GMT, Miracle wrote:

quote:

> Oh. Bummer. I'll have to send you one to try-it's a staple for
> those on a budget, much like the Ramen noodles. :o}

See, there was a reason for me not supplying a land-based address. ;)

quote:

> That's one of us. Got shit at and hit again. Been doing nothing
> but sleeping 'round the clock.

--
"Aw crap"
http://boltondave.fotopic.net/
R.L.U. #300033 - MDK10.2 - WindowMaker 0.92.0

Miracle

2006-03-02, 5:57 am

Mr K wrote:

quote:

> On 1 Mar 2006 06:16:45 GMT, Miracle wrote:
>
>
> See, there was a reason for me not supplying a land-based address. ;)

Booger! You just don't know what you're missing, ala the Kraft
Macaroni & Cheese. Even Ross likes it, although he knew it as
"Kraft Dinner" in Canada.
Besides, I could send you some of the cheese packets- even stuffy
folks would agree that it's real powdered cheddar cheese, and not
some cheese-flavored sawdust.

quote:

>
>

Was better today, thank goodness. Man, if I can just get through
March without getting anything worse, I'll be happy. Last year was
a stinker health-wise, so I'm due for a healthy year, no? :o}

--
{{{{{HUGZ!}}}}}

quote:

>^,,^< Miracle

Mr K

2006-03-02, 7:42 pm

On 2 Mar 2006 08:49:56 GMT, Miracle wrote:

quote:

> Booger! You just don't know what you're missing, ala the Kraft
> Macaroni & Cheese. Even Ross likes it, although he knew it as
> "Kraft Dinner" in Canada.

Hmm.

quote:

> Besides, I could send you some of the cheese packets- even stuffy
> folks would agree that it's real powdered cheddar cheese, and not
> some cheese-flavored sawdust.

Real Cheddar Cheese is just that... real Cheddar Cheese. That stuff is not
in short supply in this country.

Thanks for the offer though.

quote:

> Was better today, thank goodness. Man, if I can just get through
> March without getting anything worse, I'll be happy. Last year was
> a stinker health-wise, so I'm due for a healthy year, no? :o}

Hopefully.

--
"Aw crap"
http://boltondave.fotopic.net/
R.L.U. #300033 - MDK10.2 - WindowMaker 0.92.0

ScratchMonkey

2006-03-02, 7:42 pm

"Miracle" <GetLost@yourexpense.com> wrote in news:4406b1b4$1_2
@news6.uncensored-news.com:

quote:

> Booger! You just don't know what you're missing, ala the Kraft
> Macaroni & Cheese. Even Ross likes it, although he knew it as
> "Kraft Dinner" in Canada.

I prefer the Pasta Roni White Cheddar and Shells. I toss on grated cheddar
and a bit of sour cream. (Did I mention I like sour cream?)

Miracle

2006-03-03, 5:33 am

ScratchMonkey wrote:

quote:

> "Miracle" <GetLost@yourexpense.com> wrote in news:4406b1b4$1_2
> @news6.uncensored-news.com:
>
>
> I prefer the Pasta Roni White Cheddar and Shells. I toss on grated
> cheddar and a bit of sour cream. (Did I mention I like sour cream?)

Yeah, I think you did...... <gag!>

;)

Seriously, I have only one use for sour cream: as a base for chip dips.

--

quote:

>^,,^< Miracle, now craving either some green or French onion dip

ScratchMonkey

2006-03-03, 7:39 pm

"Miracle" <GetLost@yourexpense.com> wrote in
news:44080168$1_2@news6.uncensored-news.com:

quote:

> Seriously, I have only one use for sour cream: as a base for chip
> dips.

Yeah, works for that, too.

I like sour stuff in general, vinegar, mayo, so sour cream is a natural.