Subdeacon Joe
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Posts
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Posts posted by Subdeacon Joe
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18 hours ago, Alpo said:
Capturing a photograph is always a dangerous endeavor. They're very intelligent, and dangerous when cornered.
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On 2/26/2025 at 5:41 PM, Linn Keller, SASS 27332, BOLD 103 said:
Many years ago (we're talking the late 1970s),
That's almost half a century.
On 2/26/2025 at 6:52 PM, Alpo said:
And it shows!
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6 minutes ago, Dantankerous said:
the next semester the financial aid application had been changed to reflect what the college really meant
It's amazing how much race matters to the people who say that race is a social construct and doesn't matter.
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On 2/27/2025 at 5:35 AM, Alpo said:
I know this young lady that was born in Shanghai, moved to Hong Kong when she was about six, and in her late 20s immigrated to the US.
And one day I either wanted some information about China or maybe wanted some Chinese characters translated - I don't really remember, it's been a while - and I said, "You should know this, you're Chinese".
And she says, "I'm not Chinese. I'm American. I've got papers to prove it!"
Shura was adamant that she, since becoming a citizen, was AMERICAN. She just got a kick out of the looks on people's faces when, with her heavy Russian accent, told people who asked if she was Russian, "No, I'm Chinese." After all, that's what INS said she was.
On forms that ask for race/ethnicity I check "Other" and fill in "Celto-Slavic." I figure if they insist on that male bovine excrement and list a bunch of options for Latinos, Asians, Pacific Islanders, etc. I'm not going to be satisfied with just "White." If being interviewed for something and I say "Celto-Slavic" and the person says, "So, White?" I tell them, "Nope. Just what I said. After all,it's racist to lump all white people into one category while having a bunch of options for everyone else. That usually gets some blank-faced and confused blinks.
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3 hours ago, Marshal Mo Hare, SASS #45984 said:
So, no tomato seeds. Pepper seeds?
I usually cut out the stem scar from the tomatoes, cut them in half along the equator, squeeze out that gel (placental liquid) and seeds. Peppers I always try to get out the seeds and ribs/membranes.
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STOP THE VIOLINS!!!
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17 minutes ago, Alpo said:
Scramble them in butter.
I cook a lot of stuff in bacon grease. I used to do my eggs in bacon grease. But friends and neighbors - butter's better.
I've made these:
Pretty darned good. I usually put a little butter in the pan first, but add several chunks of butter after I pour the eggs into the pan.
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1 hour ago, Alpo said:
So you're saying sprinkle it on top, like some strange people do with ketchup.
OR when stirring up the eggs before you pour them in the pan put some in the mixture?
Either way, or both.
1 hour ago, Alpo said:So using this instead of the salsa would work also? Sounds good.
Um....it is a member of the salsa family. "Salsa Cruda" abd "Salsa Fresca" are other terms for it.
Oh.....put some into your cornbread batter.
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Scoop it up with chips or crackers.
Put it on fried or scrambled eggs. Or IN scrambled eggs.
Add it to a pan while you're cooking steaks, pork chops, or chicken (not breaded).
Mix it into meatloaf.Add to soups and stews.
Put it on tacos.
Put it in a burrito with refried beans and cheese.
Add it to rice.
It's Tomatoes, White Onions, Garlic, Jalapenos, Cilantro, Lime Juice, and Salt at it's most basic. Some people add cumin, which I don't much care for. When I make it I'll use mostly Roma Tomatoes, with some Heirloom Tomatoes of various types, White Onion and Green Onions., Garlic, Poblano, Anaheim, Jalapeno, and maybe a Serrano Peppers, if I have them on hand, maybe a Fresno Pepper. I use the zest and juice of Limes. And a good quantity of Salt.
Heck, add it to Chicken Broth or Vegetable Broth and you have a pretty good soup.-
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At church one of the Old Russian Ladies, as White Russian as could be, was born in Harbin When she came to America her nationality was listed as Chinese.
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3 minutes ago, Hardpan Curmudgeon SASS #8967 said:
And a smokey booger on takeoff, too
I think that's a trademark of that era.
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3 hours ago, Pat Riot said:
Nope. They imported them years ago. I haven’t gotten a solid answer on when, though.
We have elk here too, but I have yet to meet a West Virginian that has seen one.
Probably also Moose, Shriners, and KoC.
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Wow! Heck of a collection.
To my way of thinking the letters, photographs, and flag should be repatriated, preferably to any family if they can be found.
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5 minutes ago, Marshal Mo Hare, SASS #45984 said:
You taught English?
It was before the printing press led to standardized spelling.
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https://www.fws.gov/story/2025-02/eat-invaders
National Invasive Species Awareness Week (Feb. 24-28, 2025) is here to remind us that some of the biggest ecological nightmares are critters that don’t belong here. Invasive species outcompete native wildlife, destroy habitats, and mess up ecosystems. But rather than just complaining about them, let’s put them on the menu.
Eating invasive species can help protect native wildlife by reducing their numbers and limiting the damage they cause to ecosystems. However, it’s not a complete solution and should be combined with other conservation efforts to effectively control these species. With that said, here are five invasive species causing trouble in the U.S. that also happen to be downright delicious:
Nutria (Myocastor coypus)
Native to: South America
Invasive in: Gulf of America Coast, Atlantic Coast, Pacific NorthwestThese oversized, wetland-loving rodents were brought to the U.S. for the fur trade and now they’re devouring marshlands. Ok, so how can we help? Nutria gumbo. Their meat is lean, mild, and tastes like rabbit.
Smoked Nutria and Andouille Sausage Gumbo
Recipe by Brian Berry from Hotel Acadiana’s Bayou Bistro
2 smoked nutria, cut into serving pieces
1/2 pound sliced andouille sausage
1 cup vegetable oil
1 1/2 cups flour
2 cups chopped onion
1 cup chopped celery
1 cup chopped bell pepper
Salt and cracked black pepper to taste
1/4 cup diced garlic
3 quarts chicken stock
2 cups sliced green onions
1 cup chopped parsleyIn a two gallon stock pot, heat oil over medium high heat. Once oil is hot, add flour. Using a wire whisk, stir until roux is golden brown. Do not scorch. Should black specks appear, discard and begin again.
Add onions, celery, bell pepper, and garlic. Sauté approximately three to five minutes or until vegetables are wilted. Add smoked nutria and andouille sausage. Sauté in roux approximately fifteen minutes.
Add chicken stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a rolling boil, reduce to simmer.
Cook until smoked nutria is tender, adding additional stock to retain volume of liquid. Once tender, approximately one hour, add green onions and parsley. Season to taste using salt and pepper. Cook additional five minutes and serve over cooked rice.
https://nutria.com/nutria-control-program/nutria-for-human-consumption/#recipes
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12 minutes ago, Forty Rod SASS 3935 said:
I didn't know that ostriches could dumple.
5 minutes ago, Marshal Mo Hare, SASS #45984 said:All things dumple!
From the AI overview in Google:
""Dumple" is a verb that means to form something into a short and fat shape. The term may have originated in English through back-formation or derivation. The earliest known use of the word was in 1633 by playwright Philip Massinger.
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On 2/23/2025 at 2:22 PM, Buckshot Bear said:
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Half a months worth of posts in Viands and Victuals have disappeared.
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On 2/23/2025 at 2:22 PM, Buckshot Bear said:
United States
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WOW! A bunch of posts missing.
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Interesting Hack
in SASS Wire Saloon
Posted
Tired of the "AI Overview " on your search results? Throw in an f bomb.