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look who has a bomb!
- Thread starter Carmen
- Start date
M
*MissFit*
Guest
Oh oh..
J
jenscats5
Guest
What happened??
U
Ulcasterdropout
Guest
What happened?
...and I'm surprised to see you online. Mornin' and merry Christmas
...and I'm surprised to see you online. Mornin' and merry Christmas
J
jenscats5
Guest
Sugarplum said:
Ah.... Thought maybe there was an "incident" that I missed.....
M
*MissFit*
Guest
I'm supirsed i didnt get a bomb yet.. maybe later
J
jenscats5
Guest
Sugarplum said:
K -- guess there doesn't need to be.....
Have a Merry Christmas!
BTW Whatcha cookin'?
jenscats5 said:
first brunch: bagels, lox, cream cheese, mimosas, coffee, croissants, and scrambled eggs and 2lbs of bacon...
then later...
a 19 lb turkey, stuffing, 2 kinds of cranberry sauce, nu potatoes, sweet potatos, fresh mozzarella and tomato salad, and stuffed mushrooms.
THEN later...
apple pie, cheese cake, and icecream.
J
jenscats5
Guest
Sugarplum said:
Mmmmmmmmmmmmmm, sounds yummy!
Enjoy your day!
U
Ulcasterdropout
Guest
ohhh, that sounds goodSugarplum said:
'cept for the fish on bagels part
U
Ulcasterdropout
Guest
I thought it was...I dunno about this stuff.Sugarplum said:
I'd love to comeover and eat your yummy foods
J
jenscats5
Guest
Lox is smoked salmon.... very yummy!! I think she's tesing you.....
U
Ulcasterdropout
Guest
I thought I was right.jenscats5 said:
Here we called smoked salmon, smoked salmon.
J
jenscats5
Guest
Ulcasterdropout said:
I think the Jewish call it Lox.... I think that's where it came from.....
J
jenscats5
Guest
Here we go:
"Zabar’s, New York’s (and by extension, America’s) smoked fish mecca, gets the bulk of its salmon from old-fashioned Brooklyn producers like Marshall. Brooklyn has been a hub for smoked (or more accurately, cured) salmon production since the early part of the century. Barrels of salted Pacific salmon came east from the west coast. After 90 days, the salmon was soaked in water to remove much of the salt. This is lox, from the Scandinavian lax and the German lachs, words for salmon.
A more common method is to wet cure the fish in a brine of water, salt and brown sugar. After the fish is dried, it is smoked at 76 degrees for about 12 hours, using apple wood and cherry wood shavings. This is what most people refer to as Nova. The name comes from wild Nova Scotia Atlantic salmon, which were common before that species was fished out years ago. Nova has a less salty, more refined taste than lox.
The distinction between Nova and lox is not the only example of confusing smoked salmon terminology. Even though it may come from elsewhere, smoked salmon is routinely called Norwegian because Norway pioneered Atlantic salmon farming. Scottish salmon and Irish salmon usually refer to farmed salmon from those countries but not necessarily to methods of curing."
From: http://www.samcooks.com/flavor/smoked_salmon.htm
"Zabar’s, New York’s (and by extension, America’s) smoked fish mecca, gets the bulk of its salmon from old-fashioned Brooklyn producers like Marshall. Brooklyn has been a hub for smoked (or more accurately, cured) salmon production since the early part of the century. Barrels of salted Pacific salmon came east from the west coast. After 90 days, the salmon was soaked in water to remove much of the salt. This is lox, from the Scandinavian lax and the German lachs, words for salmon.
A more common method is to wet cure the fish in a brine of water, salt and brown sugar. After the fish is dried, it is smoked at 76 degrees for about 12 hours, using apple wood and cherry wood shavings. This is what most people refer to as Nova. The name comes from wild Nova Scotia Atlantic salmon, which were common before that species was fished out years ago. Nova has a less salty, more refined taste than lox.
The distinction between Nova and lox is not the only example of confusing smoked salmon terminology. Even though it may come from elsewhere, smoked salmon is routinely called Norwegian because Norway pioneered Atlantic salmon farming. Scottish salmon and Irish salmon usually refer to farmed salmon from those countries but not necessarily to methods of curing."
From: http://www.samcooks.com/flavor/smoked_salmon.htm
J
jenscats5
Guest
sorearms said:
Fancy-pants.....
.
Sugarplum said:
hamstershaver
New member
damn hes stooping to all time lows now, hes on santa hammys red list today anyways, yay
B0ARDIN087
New member
i only bombed smoe guy that was takling about a pyramid ipod scheme
Sugarplum said:
His e-cock is HUGE! Or at least thats what I was told by lestat
hamstershaver
New member
PuddleMonkey said:
U
Ulcasterdropout
Guest
How was the turkey?
You sleeeepy ?
You sleeeepy ?
string_bean00
New member
hamstershaver said:
I think he just made mine.
U
Ulcasterdropout
Guest
Happy to hear it went well.Sugarplum said:HOLY crap am i tired.
everything came out good though. they all just left.
WHEW!!!
U
Ulcasterdropout
Guest
you're sooo not shy, Sugar!!!Sugarplum said:
Ulcasterdropout said:
did you have visions of sugarplums dancing in your head last night?
did i trip over my own feet and fall on my face, taking down other sugarplums with me, cause i would, if i was the dancing sugarplum type. between that and the fact that i ate and drank way too much, i'm shy.
U
Ulcasterdropout
Guest
Just a very cute, red haired oneSugarplum said:
wnt2bBeast
New member
actually she isUlcasterdropout said:
wnt2bBeast
New member
CrazyK said:Sugarplum should post a pic to show us that she is a true red head.
most of the evidence is gone it would be very hard to prove
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