AcidNintendoOrgan

I think I may have missed the MSN craze. I'm 27 years old. I have "maybe" 30 contacts on MSN. My brother who is 5 years younger has oh, 300 (maybe a slightly high estimate, but close). Now, he is taller, funnier, smarter, better looking and better at sports but COME ON! Hardly anyone I went to college or university uses msn.com or hotmail.com for email addy's anymore, and mine just get's filled with spam. I'm thinking of dropping it all together. So, I'll add you sarahbelle, for an nice even 31 contacts, (if you don't mind) but I may not be online much longer.

also at Your Place on main west The old Peterborough Arms used to sell these as "Elvis Fingers"

* On a side note......Why haven't you aged a day in the 5+ years I have been familiar with your? Ottawa water? G&L guitars? Let me know. I've aged 15 years in appearance in that time.

Not a GD thing! Although, I only purchase one every other day or so.

Go Girls!

No....just one.....just me Why?

No....just one.....just me

Nevermind. Not a CT bass!

It may be a Carl Thompson.....but I thought Claypool had the monopoly on those

This may seem like a limp question but, can anyone identify the make and model that Robbie "Mountain Man" Derhak is playin these days? a la the 4th pic down following web page....... Derhak

C-Towns should hence forth be known as Stella.

Porn Music Forum? Or is that too much?

The Belly Of The Great White Beast So pork belly is becoming huge these days in "haut cuisine" restaurants (a la North 44 etc.). Although this recipe may not be the best in the world, (I really don't know) it's F****N gooooooooood! In my opinion. * 3 lb. slabs belly of pork, skin removed, about 1" thick * 3 tbsp chopped thyme * 1 piece of peeled ginger * 1 clove garlic * 1 tbsp whole cloves * 6 cups apple, cider * 6 cups water * 3/4 cup coarse salt * 1 cup brown sugar * 1 tbsp coriander seeds * 1/2 tbsp black peppercorns * 4 piece star anise * 3 heatproof Ziplock bag * 1 cup rendered bacon, duck, fat * 1/4 cup verjus * 1/2 cup brown veal stock * 1 tbsp maple syrup * 1 tbsp chopped thyme * 2 Granny Smith apple Directions: 1. Preheat the oven to 400 degrees Fahrenheit. 2. Make some small holes in the pork belly slabs and insert the whole cloves. 3. In a large stainless steel pot, combine the remaining ingredients and bring them to a boil. Once is have boiled, remove the pan from the heat and cool the brine down to 65 degrees Fahrenheit. Transfer the brine to a large plastic container and submerge the pork belly in brine and cure it for 48 hours in the fridge. 4. Remove the pork from the brine and discard the brine. Cut the pork belly into 6 to 8 ounce squares and place 2 or 3 squares in each Ziplock bag. Add about 1/2 cup of rendered bacon fat to each, expel excess of air from bags and zip lock the bags. 5. Bring a large pot of water to a simmer and poach the pork belly pieces en “ Sous-vide†for 1 ½ hours at a simmer over a medium-low heat. After this time, remove the pork pieces from the zip lock bags, discard the fat, and pick the cloves out from the meat. 6. Cut each pork belly square in half. In a stainless steel frying pan bring 2 tablespoons of peanut oil to a sizzle over a medium-high heat and place the pork belly pieces in it to caramelize. Cook until the meat is crisp on all sides, add ¼ cup of verjus to the pan to deglaze it, then reduce this by half. Add 1/2 cup of brown veal stock to the pan and transfer the pan to the oven to cook the belly for 20 to 25 minutes. 7. Remove the pan from the oven and set the pork belly pieces aside. Reduce the liquid over a high heat until reduced by 2/3. Add 2 tablespoons of chopped black truffles, season and add 1 tablespoon of maple syrup and 1 tablespoon of chopped thyme. 8. Serve the pork belly pieces on a bed of frissee lettuce tossed in walnut oil, garnish with sliced granny smith apple, and spoon the jus around the plate. Garnish with a few drops of walnut oil and fleur de sel.

Sorry.....I meant to quote Tungsten!

I bow down to your knowledge good sir!

Ditto

Bouche, I stole tose rings for the winery. Normally I don't do fried food, except for kettle chips on the patio but...........DELICIOUS!

This shitty weather makes me.....want COMFORT FOOD! Comfort Food = Borscht! * 6 cups low sodium veggie stock * 3/4 tablespoon salt * 1/2 cup finely chopped carrots * 1/4 cup chopped green bell pepper, divided * 1/2 stalk celery, chopped * 1 medium beet * 1/2 cup canned peeled and diced tomatoes * 3 potatoes, quartered * 1/3 cup butter * 1/2 cup chopped onion * 1 1/2 cups canned tomatoes * 3 cups finely shredded cabbage, divided * 1/4 cup heavy cream * 3/4 cup diced potatoes * 1 tablespoon dried dill weed * 1/4 teaspoon ground black pepper to taste * salt and freshly ground black pepper to taste DIRECTIONS 1. Place stock, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil. 2. Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet, and set aside. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender. 3. Remove beet from boiling liquid and discard. Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream. Mash together until smooth. 4. Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes. Reduce heat and simmer a few minutes more. Stir in remaining bell pepper, season with black pepper, and serve. EAT IT SUCKA'S

Born in Baden in 1941, Klaus Harmony was the foremost German composer of erotik film scores in the 1970’s, crafting music for over nine classic movies in just thirteen years. In collaboration with filmmaker and long time friend, Friedrich Wohlfäht, he expanded and thrust the genre beyond its known limits. Klaus Harmony

My landlord's having sex. I NEED TO MOVE!

6 tablespoons (3/4 stick) unsalted butter 3/4 cup diced pancetta 3/4 cup chopped red bell pepper 2 garlic cloves, minced 1/4 teaspoon dried crushed red pepper 18 1/2-inch-thick baguette slices Olive oil 5 pounds littleneck clams (35 to 40), scrubbed 1 cup Chardonnay 1 cup (loosely packed) chopped fresh basil Melt butter in heavy medium skillet over low heat. Add ham and bell pepper and sauté until light brown, about 10 minutes. Add garlic and dried red pepper; stir 1 minute. Remove from heat. Prepare barbecue (medium-high heat). Lightly brush baguette slices on both sides with oil. Grill bread until light brown on outside but soft on inside, about 2 minutes per side. Combine clams and wine in large pot. Cover and boil over high heat until clams begin to open, about 8 minutes. Using slotted spoon, transfer clams to 6 bowls, discarding any clams that do not open. Add liquid in pot to skillet with ham-bell pepper mixture. Bring to boil over medium-high heat. Reduce heat to medium and simmer until liquid is slightly reduced, about 3 minutes. Remove from heat. Stir in basil. Pour mixture over clams, dividing equally. Serve clams, passing grilled bread separately.

Roast: 2 tablespoons olive oil 1 (3 to 4 pound) boneless pork roast Salt and pepper 1 carrot, peeled and coarsely chopped 1 onion, peeled and coarsely chopped 1 celery stalk, coarsely chopped 4 cloves garlic, coarsely chopped 3 cups water 1 cup white wine 1 bay leaf 6 sprigs parsley 6 black peppercorns 2 tablespoons cold butter Spicy Orange Vinaigrette: 2 cups orange juice 2 tablespoons red wine vinegar 2 tablespoons coarsely chopped red onion 1 jalapeno pepper, coarsely chopped 1 tablespoon ancho chile powder 3/4 cup olive oil 1 tablespoon honey Salt and pepper to taste Apple Salad: 1 1/2 cups Spicy Orange Vinaigrette 2 Granny Smith Apples, peeled, cored and quartered 1 cup watercress 1 cup frisee Salt and freshly ground pepper 1/4 cup black walnuts 4 Emmental cheese, crumbled For the Roast: Preheat oven to 325 degrees F. Heat oil in a large Dutch oven over medium-high heat. Season the pork with salt and pepper and sear well on all sides. Drain off the fat, and add the remaining ingredients to the pot. Place in the oven and cook until the internal temperature of the meat registers 150 degrees F, about 2 hours. Remove the meat to a plate and remove the vegetables and herbs with a slotted spoon. Add more water if needed. Bring the cooking liquid to a boil and reduce by half. Whisk in the butter and season with salt and pepper to taste. For the Spicy Orange Vinaigrette: Place orange juice in a small nonreactive pan over high heat and cook until reduced to 1/4 cup. Place reduced orange juice, vinegar, onion, jalapeno and ancho powder in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey and salt and pepper to taste. For the Apple Salad: Heat 3/4 cup of the Spicy Orange Vinaigrette in a medium saute pan over medium high heat. Add the apples, cut-side down and saute until golden brown, turn over and saute until just cooked through, 1 to 2 minutes. Place the watercress and frisee in a medium bowl and toss with a few tablespoons of the remaining Spicy Orange Vinaigrette, season with salt and pepper and divide among 4 plates. Arrange 2 apple quarters on each plate, garnish with walnuts and blue cheese and drizzle with some of the remaining vinaigrette.

Bon Fete

IN!