RANDOM BACK-TALK/Off-Topic Discussions

HotParadox wrote:

Sir Bonvolio wrote:

HotParadox wrote:

Sir Bonvolio wrote:

HotParadox wrote:Hey, sir; did you get my link to the Recipe Swap thread? Go post some Fish 'n Chips or something else wrapped in unappetizing newspaper.

I was actually debating sharing some of the recipes I picked up/invented/stole at work. Although it's all in my head, so writing out a method with measurements is nearly impossible... Some paprika, a bit of butter, dash of magic, etc.

Now, have you tried beer batter? (Homemade on fresh fish obviously?)

If you happen to be on facebook there is a group called 'I judge you when you use bad grammer', which would be right up your street I feel. (I'm all about correcting grammer, it's almost a reflex now!)

That's funny! You definitely should post some of your stolen stuff. Guys always say stuff like "a pinch of...". We get it, so you should post some of them.

Ya, I make this batter with Guinness all the time, lol. I'm on facebook, so I'll have a peek and steal some of your stolen stuff, ohahaha.

[It's awesome that you are OCD about grammar, like me. Now, go correct your spelling mistakes. Never mind; I will: 'I judge you when you use bad grammer' grammar.
And while I'm at it, I may as well correct your punctuation, too. Wait. it's a two-fer: (I'm all about correcting grammer grammar , ; it's almost a reflex now!)]

*I'm in trouble, now... *

wot a idgit i is.....'

Me too, but we're freaking rocket surgeons compared to doggieboy. Oh, Sir, this is the funniest story. On the other site where we came from (excuse me; from whence we came), there is this really awesome mod, SubJunk who became a really good friend of mine. Anyways, he is brilliant; like Kazza. There was this dude on the site that used to drive Sub nuts because the guy was...let's just say that they drove him to school in the short bus, if you know what I mean.
Anyways, Sub is a scientist and very, very brilliant. The short bus guy was debating science with Sub one time and, of course, sub was correct and the bus guy was off-the-wall-dopey. So, after much debating and Sub not getting through to this dude; he finally said to shorty, "I'm sorry. I can't help you understand where your error is so I'm done with this debate." The short bus guy goes, "OH, EXCUSE ME! I DIDN'T KNOW YOU HAD TO BE A ROCKET SURGEON TO DEBATE WITH YOU!!!"

And Sub goes to Shorty, "OH. AND I DIDN'T KNOW ROCKETS HAD SURGEONS!!!"

That was it; Sub was emailing me in two minutes flat and laughing his ass off. What a great guy that Sub is. He's a scientist and an atheist and we got along like two peas in a pod.

CarolinaHound wrote:HP when she was young....

Sir Bonvolio wrote:

HotParadox wrote:

Sir Bonvolio wrote:

HotParadox wrote:

Sir Bonvolio wrote:

HotParadox wrote:Hey, sir; did you get my link to the Recipe Swap thread? Go post some Fish 'n Chips or something else wrapped in unappetizing newspaper.

I was actually debating sharing some of the recipes I picked up/invented/stole at work. Although it's all in my head, so writing out a method with measurements is nearly impossible... Some paprika, a bit of butter, dash of magic, etc.

Now, have you tried beer batter? (Homemade on fresh fish obviously?)

If you happen to be on facebook there is a group called 'I judge you when you use bad grammer', which would be right up your street I feel. (I'm all about correcting grammer, it's almost a reflex now!)

That's funny! You definitely should post some of your stolen stuff. Guys always say stuff like "a pinch of...". We get it, so you should post some of them.

Ya, I make this batter with Guinness all the time, lol. I'm on facebook, so I'll have a peek and steal some of your stolen stuff, ohahaha.

[It's awesome that you are OCD about grammar, like me. Now, go correct your spelling mistakes. Never mind; I will: 'I judge you when you use bad grammer' grammar.
And while I'm at it, I may as well correct your punctuation, too. Wait. it's a two-fer: (I'm all about correcting grammer grammar , ; it's almost a reflex now!)]

*I'm in trouble, now... *

wot a idgit i is.....'

Me too, but we're freaking rocket surgeons compared to doggieboy. Oh, Sir, this is the funniest story. On the other site where we came from (excuse me; from whence we came), there is this really awesome mod, SubJunk who became a really good friend of mine. Anyways, he is brilliant; like Kazza. There was this dude on the site that used to drive Sub nuts because the guy was...let's just say that they drove him to school in the short bus, if you know what I mean.
Anyways, Sub is a scientist and very, very brilliant. The short bus guy was debating science with Sub one time and, of course, sub was correct and the bus guy was off-the-wall-dopey. So, after much debating and Sub not getting through to this dude; he finally said to shorty, "I'm sorry. I can't help you understand where your error is so I'm done with this debate." The short bus guy goes, "OH, EXCUSE ME! I DIDN'T KNOW YOU HAD TO BE A ROCKET SURGEON TO DEBATE WITH YOU!!!"

And Sub goes to Shorty, "OH. AND I DIDN'T KNOW ROCKETS HAD SURGEONS!!!"

That was it; Sub was emailing me in two minutes flat and laughing his ass off. What a great guy that Sub is. He's a scientist and an atheist and we got along like two peas in a pod.

That is fantastic!



He sounds funny. Is he on here?

On a side note, are most scientists atheist?

When I was a lowly chef in Brighton, one of the waiting staff came into the kitchen asking for a lemon, so I told her where they were in the fridge...two minutes later I hear,
"Which one's a lemon?" (Seriously!?)
But instantly one of the KPs shout back
"YOU ARE!"

Don't know why your story reminded me of that really...

CarolinaHound wrote:

HotParadox wrote:Please. I'm all about the apostrophes. That's what I do. I nit-pick small crap like that. And not only do I drive myself crazy in the process, but I could drive an entire country crazy with my useless attention to detail.

Boy aint that the truth right there, your pert near perfact aint cha?

HotParadox wrote:

Sir Bonvolio wrote:

HotParadox wrote:

Sir Bonvolio wrote:

HotParadox wrote:

Sir Bonvolio wrote:

HotParadox wrote:Hey, sir; did you get my link to the Recipe Swap thread? Go post some Fish 'n Chips or something else wrapped in unappetizing newspaper.

I was actually debating sharing some of the recipes I picked up/invented/stole at work. Although it's all in my head, so writing out a method with measurements is nearly impossible... Some paprika, a bit of butter, dash of magic, etc.

Now, have you tried beer batter? (Homemade on fresh fish obviously?)

If you happen to be on facebook there is a group called 'I judge you when you use bad grammer', which would be right up your street I feel. (I'm all about correcting grammer, it's almost a reflex now!)

That's funny! You definitely should post some of your stolen stuff. Guys always say stuff like "a pinch of...". We get it, so you should post some of them.

Ya, I make this batter with Guinness all the time, lol. I'm on facebook, so I'll have a peek and steal some of your stolen stuff, ohahaha.

[It's awesome that you are OCD about grammar, like me. Now, go correct your spelling mistakes. Never mind; I will: 'I judge you when you use bad grammer' grammar.
And while I'm at it, I may as well correct your punctuation, too. Wait. it's a two-fer: (I'm all about correcting grammer grammar , ; it's almost a reflex now!)]

*I'm in trouble, now... *

wot a idgit i is.....'

Me too, but we're freaking rocket surgeons compared to doggieboy. Oh, Sir, this is the funniest story. On the other site where we came from (excuse me; from whence we came), there is this really awesome mod, SubJunk who became a really good friend of mine. Anyways, he is brilliant; like Kazza. There was this dude on the site that used to drive Sub nuts because the guy was...let's just say that they drove him to school in the short bus, if you know what I mean.
Anyways, Sub is a scientist and very, very brilliant. The short bus guy was debating science with Sub one time and, of course, sub was correct and the bus guy was off-the-wall-dopey. So, after much debating and Sub not getting through to this dude; he finally said to shorty, "I'm sorry. I can't help you understand where your error is so I'm done with this debate." The short bus guy goes, "OH, EXCUSE ME! I DIDN'T KNOW YOU HAD TO BE A ROCKET SURGEON TO DEBATE WITH YOU!!!"

And Sub goes to Shorty, "OH. AND I DIDN'T KNOW ROCKETS HAD SURGEONS!!!"

That was it; Sub was emailing me in two minutes flat and laughing his ass off. What a great guy that Sub is. He's a scientist and an atheist and we got along like two peas in a pod.

That is fantastic!



He sounds funny. Is he on here?

On a side note, are most scientists atheist?

When I was a lowly chef in Brighton, one of the waiting staff came into the kitchen asking for a lemon, so I told her where they were in the fridge...two minutes later I hear,
"Which one's a lemon?" (Seriously!?)
But instantly one of the KPs shout back
"YOU ARE!"

Don't know why your story reminded me of that really...

He's not on here. I'm gonna email him and make him join, ohahahaha! Probably the majority are, but a lot are not, especially younger ones. I've got a cool author with several books on that, as well as a website. If you're ever interested, pm me.

Anyways, that lemon story is a freakin' riot!!! It's so fun working with people like that. I hope that chick had a sense of humor.

coontie wrote:ALL THE ABOVE IS OFF- TOPIC...

Sir Bonvolio wrote:

HotParadox wrote:

Sir Bonvolio wrote:

HotParadox wrote:

Sir Bonvolio wrote:

HotParadox wrote:

Sir Bonvolio wrote:

HotParadox wrote:Hey, sir; did you get my link to the Recipe Swap thread? Go post some Fish 'n Chips or something else wrapped in unappetizing newspaper.

I was actually debating sharing some of the recipes I picked up/invented/stole at work. Although it's all in my head, so writing out a method with measurements is nearly impossible... Some paprika, a bit of butter, dash of magic, etc.

Now, have you tried beer batter? (Homemade on fresh fish obviously?)

If you happen to be on facebook there is a group called 'I judge you when you use bad grammer', which would be right up your street I feel. (I'm all about correcting grammer, it's almost a reflex now!)

That's funny! You definitely should post some of your stolen stuff. Guys always say stuff like "a pinch of...". We get it, so you should post some of them.

Ya, I make this batter with Guinness all the time, lol. I'm on facebook, so I'll have a peek and steal some of your stolen stuff, ohahaha.

[It's awesome that you are OCD about grammar, like me. Now, go correct your spelling mistakes. Never mind; I will: 'I judge you when you use bad grammer' grammar.
And while I'm at it, I may as well correct your punctuation, too. Wait. it's a two-fer: (I'm all about correcting grammer grammar , ; it's almost a reflex now!)]

*I'm in trouble, now... *

wot a idgit i is.....'

Me too, but we're freaking rocket surgeons compared to doggieboy. Oh, Sir, this is the funniest story. On the other site where we came from (excuse me; from whence we came), there is this really awesome mod, SubJunk who became a really good friend of mine. Anyways, he is brilliant; like Kazza. There was this dude on the site that used to drive Sub nuts because the guy was...let's just say that they drove him to school in the short bus, if you know what I mean.
Anyways, Sub is a scientist and very, very brilliant. The short bus guy was debating science with Sub one time and, of course, sub was correct and the bus guy was off-the-wall-dopey. So, after much debating and Sub not getting through to this dude; he finally said to shorty, "I'm sorry. I can't help you understand where your error is so I'm done with this debate." The short bus guy goes, "OH, EXCUSE ME! I DIDN'T KNOW YOU HAD TO BE A ROCKET SURGEON TO DEBATE WITH YOU!!!"

And Sub goes to Shorty, "OH. AND I DIDN'T KNOW ROCKETS HAD SURGEONS!!!"

That was it; Sub was emailing me in two minutes flat and laughing his ass off. What a great guy that Sub is. He's a scientist and an atheist and we got along like two peas in a pod.

That is fantastic!



He sounds funny. Is he on here?

On a side note, are most scientists atheist?

When I was a lowly chef in Brighton, one of the waiting staff came into the kitchen asking for a lemon, so I told her where they were in the fridge...two minutes later I hear,
"Which one's a lemon?" (Seriously!?)
But instantly one of the KPs shout back
"YOU ARE!"

Don't know why your story reminded me of that really...

He's not on here. I'm gonna email him and make him join, ohahahaha! Probably the majority are, but a lot are not, especially younger ones. I've got a cool author with several books on that, as well as a website. If you're ever interested, pm me.

Anyways, that lemon story is a freakin' riot!!! It's so fun working with people like that. I hope that chick had a sense of humor.

Lovely girl, didn't realise we were taking the piss. I actually had to say,

"The yellow ones!"

She finished uni with a 1st recently

I keep giggling about rocket surgeons....

CarolinaHound wrote:If I may ask Sir Bonvolio, do you own a resturaunt? Perhaps a chef?

HotParadox wrote:

Sir Bonvolio wrote:

HotParadox wrote:

Sir Bonvolio wrote:

HotParadox wrote:

Sir Bonvolio wrote:

HotParadox wrote:

Sir Bonvolio wrote:

HotParadox wrote:Hey, sir; did you get my link to the Recipe Swap thread? Go post some Fish 'n Chips or something else wrapped in unappetizing newspaper.

I was actually debating sharing some of the recipes I picked up/invented/stole at work. Although it's all in my head, so writing out a method with measurements is nearly impossible... Some paprika, a bit of butter, dash of magic, etc.

Now, have you tried beer batter? (Homemade on fresh fish obviously?)

If you happen to be on facebook there is a group called 'I judge you when you use bad grammer', which would be right up your street I feel. (I'm all about correcting grammer, it's almost a reflex now!)

That's funny! You definitely should post some of your stolen stuff. Guys always say stuff like "a pinch of...". We get it, so you should post some of them.

Ya, I make this batter with Guinness all the time, lol. I'm on facebook, so I'll have a peek and steal some of your stolen stuff, ohahaha.

[It's awesome that you are OCD about grammar, like me. Now, go correct your spelling mistakes. Never mind; I will: 'I judge you when you use bad grammer' grammar.
And while I'm at it, I may as well correct your punctuation, too. Wait. it's a two-fer: (I'm all about correcting grammer grammar , ; it's almost a reflex now!)]

*I'm in trouble, now... *

wot a idgit i is.....'

Me too, but we're freaking rocket surgeons compared to doggieboy. Oh, Sir, this is the funniest story. On the other site where we came from (excuse me; from whence we came), there is this really awesome mod, SubJunk who became a really good friend of mine. Anyways, he is brilliant; like Kazza. There was this dude on the site that used to drive Sub nuts because the guy was...let's just say that they drove him to school in the short bus, if you know what I mean.
Anyways, Sub is a scientist and very, very brilliant. The short bus guy was debating science with Sub one time and, of course, sub was correct and the bus guy was off-the-wall-dopey. So, after much debating and Sub not getting through to this dude; he finally said to shorty, "I'm sorry. I can't help you understand where your error is so I'm done with this debate." The short bus guy goes, "OH, EXCUSE ME! I DIDN'T KNOW YOU HAD TO BE A ROCKET SURGEON TO DEBATE WITH YOU!!!"

And Sub goes to Shorty, "OH. AND I DIDN'T KNOW ROCKETS HAD SURGEONS!!!"

That was it; Sub was emailing me in two minutes flat and laughing his ass off. What a great guy that Sub is. He's a scientist and an atheist and we got along like two peas in a pod.

That is fantastic!



He sounds funny. Is he on here?

On a side note, are most scientists atheist?

When I was a lowly chef in Brighton, one of the waiting staff came into the kitchen asking for a lemon, so I told her where they were in the fridge...two minutes later I hear,
"Which one's a lemon?" (Seriously!?)
But instantly one of the KPs shout back
"YOU ARE!"

Don't know why your story reminded me of that really...

He's not on here. I'm gonna email him and make him join, ohahahaha! Probably the majority are, but a lot are not, especially younger ones. I've got a cool author with several books on that, as well as a website. If you're ever interested, pm me.

Anyways, that lemon story is a freakin' riot!!! It's so fun working with people like that. I hope that chick had a sense of humor.

Lovely girl, didn't realise we were taking the piss. I actually had to say,

"The yellow ones!"

She finished uni with a 1st recently

I keep giggling about rocket surgeons....

Too Funny, "The yellow ones!" OMG that's hysterical! I have this picture of the poor girl in my head, haha!

I'm an idiot... I forgot to give you Sub's response to shorty, lol!!! It was the best part of the whole story so I went back and added it to my post, in red!

*The lemon girl and shorty the rocket surgeon guy get married and have yellow rocket scientist kids *

Sir Bonvolio wrote:

HotParadox wrote:

CarolinaHound wrote:

Peregrine(Endangered) wrote:

CarolinaHound wrote:

HotParadox wrote:FYI, driven slush isn't pure.

It is compared to some of the things I have in my head.

I can imagine...it must be awfully dark in your head!!! Can you think in the dark?

Can't lie, that does sorta resemble me, cept I got me a beard.

It does resemble you, doggieboy; except, it has more of a human head then you.

Revenge!

Sir Bonvolio wrote:

CarolinaHound wrote:If I may ask Sir Bonvolio, do you own a resturaunt? Perhaps a chef?

I am a manager at a theatre bar and bistro. I've always worked in the catering industry though.

Not that I mind in the slightest, why do you ask?

CarolinaHound wrote:

Sir Bonvolio wrote:

CarolinaHound wrote:If I may ask Sir Bonvolio, do you own a resturaunt? Perhaps a chef?

I am a manager at a theatre bar and bistro. I've always worked in the catering industry though.

Not that I mind in the slightest, why do you ask?

I was just curious. When you mentioned most recipes being in your head and writing out the the measurements would be difficult it made me think of my father. He was head chef at the Veterans hospital until he retired. And that's how he cooked and I inherited that from him. People ask me for recipes for somethings I cook and I really can't tell them. They'd really have to be there watching me do it to see how much I put in cause I have no clue. And just like him I usually make enough to feed an army when I cook. Cooking for just a couple of people throws me off on somethings. Which is alright because after I cook I don't have to cook again for a couple days, we just live off the left overs.

Sir Bonvolio wrote:

CarolinaHound wrote:

Sir Bonvolio wrote:

CarolinaHound wrote:If I may ask Sir Bonvolio, do you own a resturaunt? Perhaps a chef?

I am a manager at a theatre bar and bistro. I've always worked in the catering industry though.

Not that I mind in the slightest, why do you ask?

I was just curious. When you mentioned most recipes being in your head and writing out the the measurements would be difficult it made me think of my father. He was head chef at the Veterans hospital until he retired. And that's how he cooked and I inherited that from him. People ask me for recipes for somethings I cook and I really can't tell them. They'd really have to be there watching me do it to see how much I put in cause I have no clue. And just like him I usually make enough to feed an army when I cook. Cooking for just a couple of people throws me off on somethings. Which is alright because after I cook I don't have to cook again for a couple days, we just live off the left overs.

I find pasta tastes alot better once it has had a day to really infuse all of the flavourings in it.

You just kind of know what goes well together, I like making things up as I go along.

My girlfriend is looking forward to me being on holiday soon.

CarolinaHound wrote:

Sir Bonvolio wrote:

CarolinaHound wrote:

Sir Bonvolio wrote:

CarolinaHound wrote:If I may ask Sir Bonvolio, do you own a resturaunt? Perhaps a chef?

I am a manager at a theatre bar and bistro. I've always worked in the catering industry though.

Not that I mind in the slightest, why do you ask?

I was just curious. When you mentioned most recipes being in your head and writing out the the measurements would be difficult it made me think of my father. He was head chef at the Veterans hospital until he retired. And that's how he cooked and I inherited that from him. People ask me for recipes for somethings I cook and I really can't tell them. They'd really have to be there watching me do it to see how much I put in cause I have no clue. And just like him I usually make enough to feed an army when I cook. Cooking for just a couple of people throws me off on somethings. Which is alright because after I cook I don't have to cook again for a couple days, we just live off the left overs.

I find pasta tastes alot better once it has had a day to really infuse all of the flavourings in it.

You just kind of know what goes well together, I like making things up as I go along.

My girlfriend is looking forward to me being on holiday soon.

That's the way I am. I don't think I've ever made a pasta sauce the same way twice. lol And somethings do taste better the second day pasta is certainly one of them.

Sir Bonvolio wrote:

CarolinaHound wrote:

Sir Bonvolio wrote:

CarolinaHound wrote:

Sir Bonvolio wrote:

CarolinaHound wrote:If I may ask Sir Bonvolio, do you own a resturaunt? Perhaps a chef?

I am a manager at a theatre bar and bistro. I've always worked in the catering industry though.

Not that I mind in the slightest, why do you ask?

I was just curious. When you mentioned most recipes being in your head and writing out the the measurements would be difficult it made me think of my father. He was head chef at the Veterans hospital until he retired. And that's how he cooked and I inherited that from him. People ask me for recipes for somethings I cook and I really can't tell them. They'd really have to be there watching me do it to see how much I put in cause I have no clue. And just like him I usually make enough to feed an army when I cook. Cooking for just a couple of people throws me off on somethings. Which is alright because after I cook I don't have to cook again for a couple days, we just live off the left overs.

I find pasta tastes alot better once it has had a day to really infuse all of the flavourings in it.

You just kind of know what goes well together, I like making things up as I go along.

My girlfriend is looking forward to me being on holiday soon.

That's the way I am. I don't think I've ever made a pasta sauce the same way twice. lol And somethings do taste better the second day pasta is certainly one of them.

Takeaway pizza too!

At work I'm relatively consistent out of neccessity, but at home, never do the same thing the same.

Have been getting into fish lately... Did Pollack in a tomato sauce with vegetables and bacon and did it mixed in with penne (al dente of course ), Pollack is really easy to flake (I discovered whilst cooking) so it melted into the sauce, which meant the whole dish was permeated with Pollack flavouring... yummy...

CarolinaHound wrote:

Sir Bonvolio wrote:

CarolinaHound wrote:

Sir Bonvolio wrote:

CarolinaHound wrote:

Sir Bonvolio wrote:

CarolinaHound wrote:If I may ask Sir Bonvolio, do you own a resturaunt? Perhaps a chef?

I am a manager at a theatre bar and bistro. I've always worked in the catering industry though.

Not that I mind in the slightest, why do you ask?

I was just curious. When you mentioned most recipes being in your head and writing out the the measurements would be difficult it made me think of my father. He was head chef at the Veterans hospital until he retired. And that's how he cooked and I inherited that from him. People ask me for recipes for somethings I cook and I really can't tell them. They'd really have to be there watching me do it to see how much I put in cause I have no clue. And just like him I usually make enough to feed an army when I cook. Cooking for just a couple of people throws me off on somethings. Which is alright because after I cook I don't have to cook again for a couple days, we just live off the left overs.

I find pasta tastes alot better once it has had a day to really infuse all of the flavourings in it.

You just kind of know what goes well together, I like making things up as I go along.

My girlfriend is looking forward to me being on holiday soon.

That's the way I am. I don't think I've ever made a pasta sauce the same way twice. lol And somethings do taste better the second day pasta is certainly one of them.

Takeaway pizza too!

At work I'm relatively consistent out of neccessity, but at home, never do the same thing the same.

Have been getting into fish lately... Did Pollack in a tomato sauce with vegetables and bacon and did it mixed in with penne (al dente of course ), Pollack is really easy to flake (I discovered whilst cooking) so it melted into the sauce, which meant the whole dish was permeated with Pollack flavouring... yummy...

That does sound good.

HotParadox wrote:You ate a sea bass eye. Just one. OK.
I can't wait for you to sign on, you little freak.

Sir Bonvolio wrote:Is it down to only eating certain things on certain days, which is a Christian tradition, but I think only the jews follow it properly now. Maybe it's a throwback from that.

Pollack is a cod substitute, tastes like cod...

Had swordfish the other day aswell, my god that is great....

HotParadox wrote:

Sir Bonvolio wrote:Is it down to only eating certain things on certain days, which is a Christian tradition, but I think only the jews follow it properly now. Maybe it's a throwback from that.

Pollack is a cod substitute, tastes like cod...

Had swordfish the other day aswell, my god that is great....

Well, being Italian, we eat fish almost daily. There is almost nothing from the sea that we don't eat. But the cheese thing has nothing to do with Christianity. It is simply an Italian culinary no no. Just like butter or olive oil on bread. So not Italian. Bread is eaten plain or used to mop up the juices in your plate. Recently, restaurants in Italy will offer seasoned dipping oils for trendy Americans but then they mock us.

HotParadox wrote:

Sir Bonvolio wrote:Is it down to only eating certain things on certain days, which is a Christian tradition, but I think only the jews follow it properly now. Maybe it's a throwback from that.

Pollack is a cod substitute, tastes like cod...

Had swordfish the other day aswell, my god that is great....

Well, being Italian, we eat fish almost daily. There is almost nothing from the sea that we don't eat. But the cheese thing has nothing to do with Christianity. It is simply an Italian culinary no no. Just like butter or olive oil on bread. So not Italian. Bread is eaten plain or used to mop up the juices in your plate. Recently, restaurants in Italy will offer seasoned dipping oils for trendy Americans but then they mock us.

Btw, the cod is Massachusetts' state fish.
We eat so much of it and love it so much that we had to name a place after it: Cape Cod. True.

Of course, if you're from Boston, or anywhere else in New England, you never refer to it as Cape Cod. Too formal and touristy. It's just The Cape.

Sir Bonvolio wrote:

HotParadox wrote:

Sir Bonvolio wrote:Is it down to only eating certain things on certain days, which is a Christian tradition, but I think only the jews follow it properly now. Maybe it's a throwback from that.

Pollack is a cod substitute, tastes like cod...

Had swordfish the other day aswell, my god that is great....

Well, being Italian, we eat fish almost daily. There is almost nothing from the sea that we don't eat. But the cheese thing has nothing to do with Christianity. It is simply an Italian culinary no no. Just like butter or olive oil on bread. So not Italian. Bread is eaten plain or used to mop up the juices in your plate. Recently, restaurants in Italy will offer seasoned dipping oils for trendy Americans but then they mock us.

Btw, the cod is Massachusetts' state fish.
We eat so much of it and love it so much that we had to name a place after it: Cape Cod. True.

Of course, if you're from Boston, or anywhere else in New England, you never refer to it as Cape Cod. Too formal and touristy. It's just The Cape.

When the white man first went to cape cod, all he had to do was lean off of his boat and scoop a bucket in the water to catch a dozen cod.

Old Timer wrote:

Sir Bonvolio wrote:

HotParadox wrote:

Sir Bonvolio wrote:Is it down to only eating certain things on certain days, which is a Christian tradition, but I think only the jews follow it properly now. Maybe it's a throwback from that.

Pollack is a cod substitute, tastes like cod...

Had swordfish the other day aswell, my god that is great....

Well, being Italian, we eat fish almost daily. There is almost nothing from the sea that we don't eat. But the cheese thing has nothing to do with Christianity. It is simply an Italian culinary no no. Just like butter or olive oil on bread. So not Italian. Bread is eaten plain or used to mop up the juices in your plate. Recently, restaurants in Italy will offer seasoned dipping oils for trendy Americans but then they mock us.

Btw, the cod is Massachusetts' state fish.
We eat so much of it and love it so much that we had to name a place after it: Cape Cod. True.

Of course, if you're from Boston, or anywhere else in New England, you never refer to it as Cape Cod. Too formal and touristy. It's just The Cape.

When the white man first went to cape cod, all he had to do was lean off of his boat and scoop a bucket in the water to catch a dozen cod.

Have either of you eever tried orange roughy fish. Being born in a city that was on a river grew up with cat fish, bass and trout.

HotParadox wrote:

Old Timer wrote:

Sir Bonvolio wrote:

HotParadox wrote:

Sir Bonvolio wrote:Is it down to only eating certain things on certain days, which is a Christian tradition, but I think only the jews follow it properly now. Maybe it's a throwback from that.

Pollack is a cod substitute, tastes like cod...

Had swordfish the other day aswell, my god that is great....

Well, being Italian, we eat fish almost daily. There is almost nothing from the sea that we don't eat. But the cheese thing has nothing to do with Christianity. It is simply an Italian culinary no no. Just like butter or olive oil on bread. So not Italian. Bread is eaten plain or used to mop up the juices in your plate. Recently, restaurants in Italy will offer seasoned dipping oils for trendy Americans but then they mock us.

Btw, the cod is Massachusetts' state fish.
We eat so much of it and love it so much that we had to name a place after it: Cape Cod. True.

Of course, if you're from Boston, or anywhere else in New England, you never refer to it as Cape Cod. Too formal and touristy. It's just The Cape.

When the white man first went to cape cod, all he had to do was lean off of his boat and scoop a bucket in the water to catch a dozen cod.

Have either of you eever tried orange roughy fish. Being born in a city that was on a river grew up with cat fish, bass and trout.

Yes, it's a very delicate nice fish. I make it anyway that I would prepare haddock or cod.

Of course, we barbecue here in Boston year round-even in the dead of winter since most of us have our huge grills on our back decks, as you know OT. That may not be the custom in GB, to barbecue year round. Anyways, nothing like swordfish or salmon (one of my favorite fish) on the grill, naked. They are so delicious grilled without any crap on them.

HotParadox wrote:Still true. Anyways, what's this about my favorite treat in the world, scones? I even posted some recipes from England, in my Recipe Swap thread. At least they came from a British cookbook.

I make scones every Sunday along with bacon and scrambled eggs or eggs scrambled with lox. I serve the scones with barely whipped cream (almost like your clotted cream it is so softly whipped) and raspberry jam. Scones are a real tradition in Boston. And we drink A LOT of tea. In fact, we are so serious about our tea over here, that I believe we started a bit of battle with you guys over it, if memory serves me.

HotParadox wrote:Yummy, OT. Have you ever tried my recipe on the Recipe Swap for baked fish/shellfish?
This is in honor of you and Sir.
Three ingredients only and bombproof:

Baked "Stuffed" Scrod or Shrimp
SCROD, as we affectionately refer to Haddock and Cod in New England, is not an actual fish!
*1 1/2 pounds shrimp or scrod or any white fish
*1 inner roll of Ritz Crackers, crushed
*8 tablespoons butter, melted

Place the fish in a buttered shallow pan. Mix the crackers and butter together and sprinkle on top of fish. Bake uncovered in a preheated 375F oven for 20 to 25 minutes, depending on thickness of fish. Do not over cook. Serve with fresh lemon wedges.
Note:The shrimp may have the shells on or off; your preference. This recipe also works great on pre-cooked frozen shrimp or as a stuffing for baked stuffed lobster.
Don't be tempted to foolishly add anything else to this famous Boston recipe and if we're famous for anything, it's for our lob-stah and fish!

Old Timer wrote:

Sir Bonvolio wrote:

HotParadox wrote:

Sir Bonvolio wrote:Is it down to only eating certain things on certain days, which is a Christian tradition, but I think only the jews follow it properly now. Maybe it's a throwback from that.

Pollack is a cod substitute, tastes like cod...

Had swordfish the other day aswell, my god that is great....

Well, being Italian, we eat fish almost daily. There is almost nothing from the sea that we don't eat. But the cheese thing has nothing to do with Christianity. It is simply an Italian culinary no no. Just like butter or olive oil on bread. So not Italian. Bread is eaten plain or used to mop up the juices in your plate. Recently, restaurants in Italy will offer seasoned dipping oils for trendy Americans but then they mock us.

Btw, the cod is Massachusetts' state fish.
We eat so much of it and love it so much that we had to name a place after it: Cape Cod. True.

Of course, if you're from Boston, or anywhere else in New England, you never refer to it as Cape Cod. Too formal and touristy. It's just The Cape.

When the white man first went to cape cod, all he had to do was lean off of his boat and scoop a bucket in the water to catch a dozen cod.

Have either of you eever tried orange roughy fish. Being born in a city that was on a river grew up with cat fish, bass and trout.

Sir Bonvolio wrote:

HotParadox wrote:Still true. Anyways, what's this about my favorite treat in the world, scones? I even posted some recipes from England, in my Recipe Swap thread. At least they came from a British cookbook.

I make scones every Sunday along with bacon and scrambled eggs or eggs scrambled with lox. I serve the scones with barely whipped cream (almost like your clotted cream it is so softly whipped) and raspberry jam. Scones are a real tradition in Boston. And we drink A LOT of tea. In fact, we are so serious about our tea over here, that I believe we started a bit of battle with you guys over it, if memory serves me.

Yes, I love the taste and texture of fish, even plain. Pan fried seabass is beautiful, salmon en papillote is awesome, just with light seasoning and some rosemary....mmmm....

I've always wondered what other nations stereotypes of the English are.

I've just noticed that Boston is on the same latitude as where my uncle lives.

I love scones...

Sir Bonvolio wrote:

HotParadox wrote:Yummy, OT. Have you ever tried my recipe on the Recipe Swap for baked fish/shellfish?
This is in honor of you and Sir.
Three ingredients only and bombproof:

Baked "Stuffed" Scrod or Shrimp
SCROD, as we affectionately refer to Haddock and Cod in New England, is not an actual fish!
*1 1/2 pounds shrimp or scrod or any white fish
*1 inner roll of Ritz Crackers, crushed
*8 tablespoons butter, melted

Place the fish in a buttered shallow pan. Mix the crackers and butter together and sprinkle on top of fish. Bake uncovered in a preheated 375F oven for 20 to 25 minutes, depending on thickness of fish. Do not over cook. Serve with fresh lemon wedges.
Note:The shrimp may have the shells on or off; your preference. This recipe also works great on pre-cooked frozen shrimp or as a stuffing for baked stuffed lobster.
Don't be tempted to foolishly add anything else to this famous Boston recipe and if we're famous for anything, it's for our lob-stah and fish!

That reminds me of another recipe......if only I could recall it....

Lent on my fucking mouse...anyways...

Thanks HP, I might add that to the cooking list for when I'm on holiday!

Sir Bonvolio wrote: Like us liking scones... the tea thing is real though...

HotParadox wrote:

Sir Bonvolio wrote:

HotParadox wrote:Yummy, OT. Have you ever tried my recipe on the Recipe Swap for baked fish/shellfish?
This is in honor of you and Sir.
Three ingredients only and bombproof:

Baked "Stuffed" Scrod or Shrimp
SCROD, as we affectionately refer to Haddock and Cod in New England, is not an actual fish!
*1 1/2 pounds shrimp or scrod or any white fish
*1 inner roll of Ritz Crackers, crushed
*8 tablespoons butter, melted

Place the fish in a buttered shallow pan. Mix the crackers and butter together and sprinkle on top of fish. Bake uncovered in a preheated 375F oven for 20 to 25 minutes, depending on thickness of fish. Do not over cook. Serve with fresh lemon wedges.
Note:The shrimp may have the shells on or off; your preference. This recipe also works great on pre-cooked frozen shrimp or as a stuffing for baked stuffed lobster.
Don't be tempted to foolishly add anything else to this famous Boston recipe and if we're famous for anything, it's for our lob-stah and fish!

That reminds me of another recipe......if only I could recall it....

Lent on my fucking mouse...anyways...

Thanks HP, I might add that to the cooking list for when I'm on holiday!

Haha, find it and send it over.

HotParadox wrote:

Sir Bonvolio wrote: Like us liking scones... the tea thing is real though...

What's the deal with the scones? No scones? I had delicious ones over there! We're they just screwing with me?

HotParadox wrote:

Sir Bonvolio wrote:

HotParadox wrote:Still true. Anyways, what's this about my favorite treat in the world, scones? I even posted some recipes from England, in my Recipe Swap thread. At least they came from a British cookbook.

I make scones every Sunday along with bacon and scrambled eggs or eggs scrambled with lox. I serve the scones with barely whipped cream (almost like your clotted cream it is so softly whipped) and raspberry jam. Scones are a real tradition in Boston. And we drink A LOT of tea. In fact, we are so serious about our tea over here, that I believe we started a bit of battle with you guys over it, if memory serves me.

Yes, I love the taste and texture of fish, even plain. Pan fried seabass is beautiful, salmon en papillote is awesome, just with light seasoning and some rosemary....mmmm....

I've always wondered what other nations stereotypes of the English are.

I've just noticed that Boston is on the same latitude as where my uncle lives.

I love scones...

Well, if you ever visit Boston you will notice that it is England. Period. Our roots are British and our culture is British based. The city looks like England as opposed to LA or NY. We have the most British (Scottish and Irish included) residents in the nation. I mean, England is Boston's history. When I went to England, I just thought I was home. The people, too. We copied you, I think is how it goes, and not the other way around. Even the way we talk. We do not sound like the dopes on youtube and in movies that pretend to have a Boston accent. Not even close. We say Mum and B-ah-th and l-ah-f (laugh) and drink the most tea in the nation. New England style cooking is very British, as well. There is a famous expression that refers to us as Proper Bostonians, as in how the Brits are proper.

Btw, where does your uncle live?