Pot Luck

Whoa! (4.00 / 4)

Sweet!

A few months after mourning the loss of The Wall of Spices, 6 blocks down the street, when Limbo closed?

One of the guys who apparently worked there for over a decade is now opening up a new shop, just across the street (half a block!) from me, called Stone Cottage.  They do online for now, it looks like, and the store itself opens this month.  Just snuck a peek, they're already stocked and shelved and whatnot.

No produce (sniff...), but herbs, teas, spices and a whole line of Bob's Red Mill stuff.

Nice!  Now if only that new damned coffee shop down the other end of the block would open quickly, I'll be happy with this neighborhood again!

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by: JayinPhiladelphia @ Sat Sep 10, 2011 at 04:02:59 AM UTC

Saweet! (4.00 / 3)

I've been wanting to try garam masala (I've been hearing about it so much) but I don't want to blend it myself. I'll have to check them out when they open!

Normal people scare me.... But not as much as I scare them.

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by: JoanneRigutto @ Sat Sep 10, 2011 at 04:57:31 AM UTC

[ Parent ]

I have only ever used that (4.00 / 2)

in a curry dish I made. The thing I hear about cooking with it is that you add it at the end, when you're almost done with whatever you're making. I don't know why.

"I can understand someone from Iowa promoting corn and soy, but we are not feeding the world, we are feeding animals and soft drink companies." - Jim Goodman

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by: Jill Richardson @ Sat Sep 10, 2011 at 06:22:55 AM UTC

[ Parent ]

timing (4.00 / 1)

As always with cooking, the proper thing to do is what works for you, what you like.

When I began working with Yamuna Devi's The Art of Indian Vegetarian Cooking, I was struck by the fact that a series of recipes in the dal section seemed very similar, and I wondered why she did that. She didn't preach, she didn't say she was teaching a lesson, she just published the recipes. When I made the dishes, I realized that the essential difference was the order in which spices were added, which definitely can affect the final result. That was something I didn't know, and although it was enlightening, I sadly lack the kitchen experience needed to really understand how to use timing to jigger taste.

I fondly remember one dish from that time, whose preparation involved several steps taking place over maybe 90 minutes. I taste tested after every step so I could get an idea of what was happening, and although the dish kept improving I didn't have a lot of hope for it. Finally, I added cilantro as the final step, et voila! Perfect! That one little thing made all the difference, although it was only a small part of the whole.

Of course cilantro is very evanescent. There's never any point to adding fresh cilantro at the beginning of making a dish that takes a substantial prep time, because it will have disappeared by the time the dish is finished. My opinion is that this is not true of garam masala. Experiment with it and see what you think.

Don't reserve garam masala for Indian food. Making cabbage and onions? Potatoes and zucchini? Savory cornbread? Soup? Add some garam masala. How much to use depends on which garam masala you have, which I will say more about in a reply to Joanne.

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by: count @ Sat Sep 10, 2011 at 13:30:58 PM UTC

[ Parent ]

I use about 5 types of masala (4.00 / 2)

I've made my own, but the coop sells it in bulk and I live the mixture. I use it as a layering, sometimes I use it in beginning of whatever I m cooking Sometimes at the end. One of my favorite recipes combines it with coconut milk and cauliflower.

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by: LeeN @ Sat Sep 10, 2011 at 18:47:06 PM UTC

[ Parent ]

usually that is true (4.00 / 2)

you stir in garam masala at the very end. In a few recipes I tend to add it earlier, though, and I've never noticed the difference.

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by: desmoinesdem @ Sun Sep 11, 2011 at 03:57:44 AM UTC

[ Parent ]

garam masala (4.00 / 1)

Just as there are many masalas, many varieties of garam masala are available for purchase. I strongly recommend that you give diligent attention to the list of ingredients and avoid garam masalas that contain salt. Blenders use salt because it is the cheapest available filler, and I won't pay a garam masala price for salt. Also, a blender that cheapens the product with salt probably frontloads the product with the cheapest ingredients in general. Furthermore, if salt is the second or third ingredient, which is not unusual, use of it would get me to my salt tolerance limit before I could have the taste benefit of the other ingredients.

Whichever garam masala you buy, taste it before you begin cooking with it. Earlier this summer I was developing a dish using garam masala, and although I decreased the pepper in successive iterations, it kept being too peppery. I had tasted my garam masala when I first bought it, but had forgotten the result. Finally I tasted it again and discovered that, by golly, it was more peppery than I remembered. (Garam masalas center on the Ayurveda or Vedic "warm" spices, which include pepper.) The pepper hits at the back end of the taste interval, not up front, but it's definite. I eliminated pepper from the recipe and am happy with the result.

I always use garam masala in hummus and babaganoush, and use it often in vegetable dishes. I wouldn't have anything against using it with meat, but I haven't done any meat cooking for quite a while.

The garam masala I have now is Maya brand. I'm sure there are other good blends.

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by: count @ Sat Sep 10, 2011 at 14:07:59 PM UTC

[ Parent ]

Thanks for that (4.00 / 2)

and also for your comment about timing. Even though I do a lot of cooking, I forget that timing and the order in which a dish is assembled can be critical to how the dish will taste when finished. Great point about the cilantro too. I'm growing a lot of cilantro here right now, some I'm growing for micro greens and baby greens, so I'm going to get into using a lot of fresh cilantro here in a month or so.

And speaking of cilantro, if anyone has cilantro that's bolted, use the flowers as an herb. It has a completely different flavor, although you can still tell it's cilantro. The mature leaves, when they get to that lacy point, have a different flavor than the broad leaves that we always see at the store as well. The flowers, when chewed also have a numbing effect on epithelial tissue as well.

Normal people scare me.... But not as much as I scare them.

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by: JoanneRigutto @ Sat Sep 10, 2011 at 17:37:14 PM UTC

[ Parent ]

growing cilantro (4.00 / 2)

Jeez, Joanne. Great that you're growing cilantro. I abandoned the use of dried coriander seeds and powdered coriander long ago, because I just can't taste them. I've never had access to fresh coriander (cilantro) seeds, though. I wonder what you and your customers would find if you purposefully let some plants go to seed production.

I did a little searching after LeeN discussed coriander seeds Dani brought her from India. I think my opinion of coriander seed is partially because only one variety is available here (monoculture rearing its ugly head again), in contrast with South Asia.

In my brain, cilantro is a magical plant because every part of it is useful at any stage. I've never seen a recipe calling for cilantro root, but I bet cilantro root is useful.

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by: count @ Sat Sep 10, 2011 at 18:07:30 PM UTC

[ Parent ]

I think Jay or someone said that (4.00 / 2)

they either saw cilantro root at a farmers market or there was cilantro root in someone's CSA box last year.

The mature cilantro I have flowering right now is going to be used primarily for seed production. I'm growing a slow bolt variety. I don't think that monoculture is the reason for corriander seed being produced out of all the same variety. I think it has more to do with consistency of production as well as other production requirements. For instance, if you want to be able to recut a crop in a hot area, you'd probably want a slow bolt variety. If you're producing seed for a spice company, then that company is probably going to want to purchase seed that will yield them consistent product.

Kind of like wheat. I was reading about different types and protein levels. Depending on what you're making out of the wheat you'll want different protien contents in the grains. That's why so much wheat for bread making is grown in states like North Dakota, it's because the protien content is within a certain range more consistently than in areas like the Willamette valley. Farmers are paid for their wheat based on protien content. For some breads you want a high protien content, for others lower, different types of noodles require different protien contents, etc.

I would think that, especially for spices, you'd want to work with product that was as consistent as possible. I mean, think about it, would you buy a certain spice from a supplier if it was good this month but not the next? I'd think that especially with something like coriander or any other spice that was being used by itself, it'd be more difficult to jigger the flavor profile than it would with a blended spice like a curry or masala.

But anyway, I'm going to experiment with some of the green seeds and see how they are compared to the leafy greens, the flowers, and the mature greens. I'm thinking that the green seeds could be ground into a paste and used like you would pesto, only for seasoning instead of dressing something.

I want to do that with some of the radish pods too. I think a person could grind the tender ones into a paste and use as you would horseradish or wasabi.

Normal people scare me.... But not as much as I scare them.

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by: JoanneRigutto @ Sat Sep 10, 2011 at 20:15:53 PM UTC

[ Parent ]

radish pods (4.00 / 1)

Well gosh, that's something else I've never heard of, but the inet tells us they used to be very popular and some varieties are grown for the pods.

In a YouTube video about terrace farming, a farmer (in Austria, I think) showed radishes as big as rutabagas or large turnips.

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by: count @ Sat Sep 10, 2011 at 20:32:30 PM UTC

[ Parent ]

Radish pods are good! (4.00 / 2)

They're pretty hot in hot weather. Daikon pods are much more mild and they stay crunchy longer (as they mature). Daikon pods are also larger than regular radish pods, they're 2-3 times as big.

I use China Rose and All Purple for the radish micro greens. When I have room, I transplant the plugs that aren't harvested for micros into the ground or 1 gallon pots, if I have a whole tray that hasn't been harvested, I'll set it back out in contact with the ground and grow out the radish plants for braising greens and pods. All parts of the radish are edible, the stalk, greens, flowers and pods. When growing radish for pods, it's important to pick the pods when they're young, if the seeds start to swell in the pods, especially if they're getting almost big enough to mature, the pods get tough and fiberous. Daikon pods take longer to mature, so they have a longer harvest window.

You can cook the pods or eat them raw. When eaten raw, radish pods taste like a cross between horseradish and a hot radish to me. Most of the time they're too hot for me to eat raw. I've never tried them cooked. My distributor tells me that they can be frozen too. Last month I sold over 4 pounds of radish pods. That's a lot of pods.

Daikon, on the other hand, stays mild and has the radish flavor without the heat. I'm going to grow a lot of daikon for pods next year.

Normal people scare me.... But not as much as I scare them.

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by: JoanneRigutto @ Sun Sep 11, 2011 at 01:51:17 AM UTC

[ Parent ]

This is the first I've heard of radish pods. (4.00 / 2)

I've got some extra radish seeds that I was planning to plant this week. I wonder if they will over-winter and give me pods in the spring?

I love radishes, have since I was a kid. So, finding another way to enjoy them is a good thing.

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by: caseyOR @ Sun Sep 11, 2011 at 04:21:40 AM UTC

[ Parent ]

Whole cilantro... (4.00 / 1)

...I've seen a couple times, from the Asian farmers at the farmers' markets around here, the small tables where they usually sell flowers and one or two rare-ish produce items (like cilantro root! heh) mostly used in such ethnic recipes.  Haven't ever seen it at any of the bigger, more 'mainstream' farms yet.

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by: JayinPhiladelphia @ Sat Sep 10, 2011 at 20:37:42 PM UTC

[ Parent ]

I'm growing my cilantro in 1 gallon pots (4.00 / 2)

When the plants are done, I'll have to pull the plants and clean off the dirt from the roots and freeze them. That'll give me some interesting things to cook with.

I'll also have to ask my distributor if any of his chefs would like to try out the cilantro roots. I'll probably be growing cilantro until December, so I should have roots available weekly until then.

Normal people scare me.... But not as much as I scare them.

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by: JoanneRigutto @ Sun Sep 11, 2011 at 01:53:38 AM UTC

[ Parent ]

Cilantro roots are big in Thai food... (4.00 / 1)

I'm learning this as I continue on my (slow but steady) journey into the cuisine.

;)

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by: JayinPhiladelphia @ Sat Sep 10, 2011 at 20:25:42 PM UTC

[ Parent ]

cool beans! (4.00 / 2)

btw, I totally can't believe people are online on a Friday night. I finished up a post on Andean crops tonight but then set it to post Monday morning because I figured no one would be online to read it anyway over the weekend. But, it looks like you guys are here. So I posted it.

"I can understand someone from Iowa promoting corn and soy, but we are not feeding the world, we are feeding animals and soft drink companies." - Jim Goodman

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by: Jill Richardson @ Sat Sep 10, 2011 at 06:22:05 AM UTC

[ Parent ]

I'm always online, LOL. (4.00 / 3)

Just got finished in the greenhouse after working all day, then doing the farmers market in Molalla (it was great!). I saw that you'd posted another Bolivia Blog. So I'm waiting for my taters to finish cooking so I can read it while I'm eating dinner.

Had taters for breakfast and having taters for dinner. The thing I love about potatoes is that I can have two medium sized potatoes for breakfast (microwaved with home made butter and Tillamook sour cream) and not really feel hungry until I'm done working for the day, even if that's at 2:30 in the morning.  

Normal people scare me.... But not as much as I scare them.

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by: JoanneRigutto @ Sat Sep 10, 2011 at 09:41:35 AM UTC

[ Parent ]

Jay, got an address for Stone Cottage? (4.00 / 2)

There is no address listed at that link, at least not one I could find.  

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by: caseyOR @ Sat Sep 10, 2011 at 07:17:31 AM UTC

[ Parent ]

It's located... (4.00 / 1)

...right at the SW corner of SE Cesar Chavez & Gladstone (fronting Gladstone).  At the light on Chavez between Powell & Holgate.  The 75 bus stops right at the corner, too.

Look for our brand-spanking new green bike box, just applied by the City last week! ;)

Spice shop is the middle unit of the three.  It's the old Hugo Kern furniture & upholstery shop, if you've ever seen / remember that place.

Now the building hosts some kind of art gallery & tee-shirt shop by day / small music performance venue by night, the spice shop (looks to be open very soon, I'll ask someone if I see them working this weekend), and Green Noise Records (which moved down here from the SE Clinton & 26th mini-hood this month.  Cool little strip, but now I worry that the hipsters are going to raise my rent and push me out of here in a couple years just when Creston-Kenilworth finally starts to get 'interesting' for a change.  Heh.

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by: JayinPhiladelphia @ Sat Sep 10, 2011 at 09:19:56 AM UTC

[ Parent ]

Thanks, Jay. (4.00 / 2)

I'll have to check it out.

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by: caseyOR @ Sat Sep 10, 2011 at 11:00:04 AM UTC

[ Parent ]

Great advice, guys... (4.00 / 1)

The ACC Network has some genius teeveepeople.  Watching the Rutgers - UNC game online, kickoff in a few.

Rutgers' Key to the Game, according to our genius announcers?

"Take care of the ball."

What a profound concept!

Heh.

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by: JayinPhiladelphia @ Sat Sep 10, 2011 at 16:31:33 PM UTC

Lots of work to do, guys... (4.00 / 1)

Final - UNC 24, Rutgers 22.

Here's the key stat - Rutgers, 25 rushes for 1 yard.

1 yard!

One.  Yard!

There was a possession in the first quarter where Rutgers had a second and goal from inside the 1, and came away from that with no points.  Although it did look on the replay like they were clearly in on the 2nd down run, whatever.  That's no excuse.  How you do not pick up 18 inches in the next two plays is beyond me.

If they even had a halfway decent (hell, 1% decent!) running game, they would have won today going away.

If Chas Dodd is throwing 47 passes in a game, you're not winning.

Yuck, yuck, yuck.

Fortunately, they have next weekend off before a home game against Ohio on the 24th.  That should be enough (better be enough!) to get that shit worked out, and get ready for conference play.

We ain't going to the title game, but we can still win the Big East and get to a B(c)S Bowl for the first time ever!

:-D

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by: JayinPhiladelphia @ Sat Sep 10, 2011 at 20:14:57 PM UTC

[ Parent ]

Beavers got their butts kicked (4.00 / 1)

by Wisconsin. The Ducks are beating The Wolfpack pretty handily at this point.

I'm beginning to think that as Washington State begins its climb out of the basement if the Pac-12, Oregon State stands ready to take its place at the bottom of the conference. The Beavers are a mess this year. Riley can't decide on a QB. Jaquizz Rogers is off to the NFL, and James Rogers is still recovering from last year's injury, and there does not appear to be anyone who can really replace either of them.

Maybe last week's loss shocked the Ducks into some kind of football readiness. I don't know. Right now I think Stanford is the team to beat in the Pac-12. Of course, this is only week 2 of the season. So, I could be completely wrong.

Oh, and the Cubs beat the Mets. Not that it really matters at this point.

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by: caseyOR @ Sat Sep 10, 2011 at 22:17:18 PM UTC

[ Parent ]

ASU, too. (0.00 / 0)

If you ask me, Oregon's probably the third best team in the conference right now.

Stanford is 1, ASU is 2.

Oregon is a close 3, although they can still win it if they figure things out soon.

They won 69-20 today.  But still, it was at Autzen against a Colin Kaepernick-less Nevada, so ehhh... not sure what to make of that yet.

Beavers = face palm.  35-0.  Not that anyone expected them to actually win against Wisconsin, but still?  Come on, at least put up a field goal guys!

Are the Mets still playing?  Is baseball still going on?

Yuck, please don't remind me.  Not fair!

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by: JayinPhiladelphia @ Sun Sep 11, 2011 at 00:15:48 AM UTC

[ Parent ]

The Cubs, they're like a sickness with me. (4.00 / 1)

I check the box scores every morning. I can't help myself. They are a gazillion games behind; this is mid-September; there is no chance for them. And, yet, I must check the box scores. And that's why I know they beat the Mets.

Remember, in this day of ridiculously overlapping pro sports seasons, baseball will not sing its last song until around Halloween. :-(

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by: caseyOR @ Sun Sep 11, 2011 at 00:49:40 AM UTC

[ Parent ]

Oh, it's already long gone to me. ;) (0.00 / 0)

The evil team from New York or the team from Boston will beat the team from Philadelphia.

Yawn.

How many times have we seen this lately?

Not interested.

Baseball ended months ago, for me!

;)

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by: JayinPhiladelphia @ Sun Sep 11, 2011 at 03:03:45 AM UTC

[ Parent ]

Meanwhile, at the U.S. Open, Andy Murray (4.00 / 1)

and Rafael Nadal are about to start the 4th set of their semifinal match. And that won't be the final game of the day. Serena Williams and Caroline Wozniacki are waiting for the Nadal-Murray match to end so they can play their semifinal match and learn which of them will play in tomorrow's final. The men's final is Monday evening.

So, we could have a midnight special at the U.S. Open tonight. Whoever wins the Williams-Wozniacki match is going to be so tired tomorrow night. Seems kind of unfair to make her play the final so soon after the semi, especially when the men get an entire bye-day, but that's the way it is.

I'm pulling for Serena to win it all this year. She's come back from some major and dangerous health issues over the past year. It's great to see her back on the court and winning.

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by: caseyOR @ Sun Sep 11, 2011 at 00:59:58 AM UTC

Serena wins!! (4.00 / 1)

Williams plays in the U.S. Open final tomorrow afternoon, right after the CBS NFL game.

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by: caseyOR @ Sun Sep 11, 2011 at 03:45:58 AM UTC

[ Parent ]

I feel bad for Andy Murray (4.00 / 1)

I lived in the UK during Tim Henman's prime. There is so much pressure on the good British players, because it's been so long since anyone performed at the top level in tennis. Henman never did win a major, and I keep hoping Murray will break through one of these days. Hard to see that happening when Nadal and Djokovich are playing at the level they currently are.

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by: desmoinesdem @ Sun Sep 11, 2011 at 04:00:37 AM UTC

[ Parent ]

I know. Andy's really upped his game (4.00 / 1)

over the last couple of years. Improved his conditioning and his serve and groundstrokes, everything. Still, he can't seem to get that last bit of whatever that would put him in a final.

The pressure on British tennis players is immense. And it ratchets up so high during Wimbledon. I understand the public's desire for a win. They haven't had a championship winner since Virginia Wade, and that was, what ? in the '60s?

If we didn't have the Williams sisters, the U.S. would be in pretty much the same boat as the Brits. We don't have any other women with anything close to their records. And the men are in worse shape. I don't see another major win in Andy Roddick's future. James Blake seems to have disappeared. Maybe Mardy Fish and Donald Fisher will develop a winning game.

I don't understand the dearth of great U.S. tennis players. We used to dominate the sport.  

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by: caseyOR @ Sun Sep 11, 2011 at 04:19:10 AM UTC

[ Parent ]

Somewhat related... (0.00 / 0)

You ever read this?

David Foster Wallace's 2006 profile of Roger Federer.

Just republished by Grantland (new ESPN Page 2 spin-off, sports & pop culture, really cool site) on Friday.

DFW brilliance, as always.  Sniff.  RIP.

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by: JayinPhiladelphia @ Sun Sep 11, 2011 at 10:30:10 AM UTC

[ Parent ]

I've never watched... (0.00 / 0)

...a full tennis match in my life, teevee or otherwise, but damn.  From the above-linked DFW piece -

One thing it is not is televisable. At least not entirely. TV tennis has its advantages, but these advantages have disadvantages, and chief among them is a certain illusion of intimacy. Television's slow-mo replays, its close-ups and graphics, all so privilege viewers that we're not even aware of how much is lost in broadcast. And a large part of what's lost is the sheer physicality of top tennis, a sense of the speeds at which the ball is moving and the players are reacting. This loss is simple to explain. TV's priority, during a point, is coverage of the whole court, a comprehensive view, so that viewers can see both players and the overall geometry of the exchange. Television therefore chooses a specular vantage that is overhead and behind one baseline. You, the viewer, are above and looking down from behind the court. This perspective, as any art student will tell you, "foreshortens" the court. Real tennis, after all, is three-dimensional, but a TV screen's image is only 2-D. The dimension that's lost (or rather distorted) on the screen is the real court's length, the 78 feet between baselines; and the speed with which the ball traverses this length is a shot's pace, which on TV is obscured, and in person is fearsome to behold. That may sound abstract or overblown, in which case by all means go in person to some professional tournament - especially to the outer courts in early rounds, where you can sit 20 feet from the sideline - and sample the difference for yourself. If you've watched tennis only on television, you simply have no idea how hard these pros are hitting the ball, how fast the ball is moving,⁴ how little time the players have to get to it, and how quickly they're able to move and rotate and strike and recover. And none are faster, or more deceptively effortless about it, than Roger Federer.

⁴Top men's serves often reach speeds of 125-135 m.p.h., true, but what all the radar signs and graphics neglect to tell you is that male power-baseliners' groundstrokes themselves are often traveling at over 90 m.p.h., which is the speed of a big-league fastball. If you get down close enough to a pro court, you can hear an actual sound coming off the ball in flight, a kind of liquid hiss, from the combination of pace and spin. Close up and live, you'll also understand better the "open stance" that's become such an emblem of the power-baseline game. The term, after all, just means not turning one's side all the way to the net before hitting a groundstroke, and one reason why so many power-baseliners hit from the open stance is that the ball is now coming too fast for them to get turned all the way.

Reminds me kind of like how, for instance, professional football has 'advanced' so far to the point where the hits are quite literally deadly at any second because these guys are just so ridiculously big and running into each other so ridiculously fast with so much unprecedented force these days that the calls out there to just simply ban the game are making more and more sense as each year passes.  Whether I personally agree with them or not.

Peak athletic efficiency?

I really wonder if some of the records these days (men's sprinting, etc), which have always tended to be broken once every generation or so, will ever be broken again?  I just can't imagine how a human can ever possibly run any faster than, say, Usain Bolt in the 100 meter, and etc?

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by: JayinPhiladelphia @ Sun Sep 11, 2011 at 12:00:13 PM UTC

[ Parent ]

biked to the farmer's market today (4.00 / 3)

The Des Moines Bicycle Collective has free "valet parking" for bicycles at the downtown farmer's market every Saturday. This morning I made the trip by bike for the second time. It is a lot of fun--about nine miles each way, but almost all on trails and no hills to speak of. My kind of ride.

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by: desmoinesdem @ Sun Sep 11, 2011 at 03:59:02 AM UTC

sounds like heaven (4.00 / 2)

I'd love to do that. My only issue would be getting all of the food home once I bought it!

"I can understand someone from Iowa promoting corn and soy, but we are not feeding the world, we are feeding animals and soft drink companies." - Jim Goodman

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by: Jill Richardson @ Sun Sep 11, 2011 at 05:14:41 AM UTC

[ Parent ]

Bike trailer! n/t (4.00 / 1)

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by: JayinPhiladelphia @ Sun Sep 11, 2011 at 10:24:00 AM UTC

[ Parent ]

mileage (4.00 / 1)

My son, who lives in downtown Baltimore, escaped the Grand Prix craziness by visiting NYC. His Prius mileage was about 58 mpg by the time he got to this side of the Lincoln Tunnel, about 4:30 p.m. that Thursday. Trip mileage was down to about 50 mpg by the time he got through the tunnel.

My other son, the cop (now Detective, thank you very much), says crime was about normal for a holiday weekend, and almost none was downtown where the Grand Prix crowds were. Citizens were on best behavior, and judicious miscreants apparently decided to not buck the police presence.

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by: count @ Mon Sep 12, 2011 at 23:16:49 PM UTC

Congrats to your son for making detective! (4.00 / 2)

I like the Prius. If I was driving as much now as I was back when I was contracting, I'd have loved to have a hybrid pickup. The thing would probably pay for itself in a couple of years.

Normal people scare me.... But not as much as I scare them.

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by: JoanneRigutto @ Mon Sep 12, 2011 at 23:53:39 PM UTC

[ Parent ]

"We are investigating the reports of these... (4.00 / 2)

unfavorable tree symptoms,"

"If a man is as wise as a serpent, he can afford to be as harmless as a dove" Cheyenne

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by: Maracatu @ Tue Sep 13, 2011 at 11:17:56 AM UTC

Sigh (4.00 / 1)

Thanks USA regulatory agencies, for conditional release of this onto the market before it was fully tested. Our tax dollars at work for us. Everyone understand why I don't trust the government any farther than I can throw it?

Ronald Regan's famous line about the scariest words - "I'm from the government and I'm here to help". Sure fits this situation. How's that government help working for us all?

Normal people scare me.... But not as much as I scare them.

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by: JoanneRigutto @ Tue Sep 13, 2011 at 14:31:34 PM UTC

[ Parent ]

Real food can be expensive (4.00 / 2)

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by: Eddie C @ Tue Sep 13, 2011 at 14:23:06 PM UTC

Yeah right (4.00 / 1)

it's all real chicken.

Normal people scare me.... But not as much as I scare them.

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by: JoanneRigutto @ Tue Sep 13, 2011 at 14:33:16 PM UTC

[ Parent ]

Lol... (4.00 / 1)

That is too awesome!

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by: JayinPhiladelphia @ Wed Sep 14, 2011 at 03:51:23 AM UTC

[ Parent ]

Jay, this one's for you. Boise State hit with NCAA sanctions (4.00 / 1)

for violations in several sports, including, wait for it.  .  .  Football.

I know this comes as a real shock to you, Jay. You are such a BSU booster. :-)

Read all about it.

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by: caseyOR @ Tue Sep 13, 2011 at 21:04:35 PM UTC

Heh! (0.00 / 0)

Can't say I'll be shedding any tears...

;-P

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by: JayinPhiladelphia @ Wed Sep 14, 2011 at 03:50:35 AM UTC

[ Parent ]