The Food Thread

[mshray]

Rude food!

http://www.prezziesplus.co.uk/rude-food/after-dinner-nipples.html

wait, you mean nipples aren't appetizers?

"Now, don't fill up on nipples -- save room for some taint!"

You ever watch Weeds?  There was a great one-liner about the definition of taint.  But you'd kinda have to know the characters to really appreciate it.

[Tinka Cat]

Rude food!
http://www.prezziesplus.co.uk/rude-food/after-dinner-nipples.html

wait, you mean nipples aren't appetizers?

"Now, don't fill up on nipples -- save room for some taint!"

You ever watch Weeds?  There was a great one-liner about the definition of taint.  But you'd kinda have to know the characters to really appreciate it.

that sounds familiar.  Is it when Andy is giving the youngest son tips on ... doing that thing?   Like w the warm banana?

[mshray]

wait, you mean nipples aren't appetizers?

"Now, don't fill up on nipples -- save room for some taint!"

You ever watch Weeds?  There was a great one-liner about the definition of taint.  But you'd kinda have to know the characters to really appreciate it.

that sounds familiar.  Is it when Andy is giving the youngest son tips on ... doing that thing?   Like w the warm banana?

It might be the same ep, but not the same dialog.

Andy & Doug are sitting in the living room arguing about the definition of taint, and as Lupita walks by, Andy asks her for a ruling:

Andy: Hey Lupita, what do you call the thing between the dick and the asshole?
Lupita: The coffee table.

<rimshot>

[mshray]

Here's the banana reference for those of you don't watch Weeds:

Setting: Nancy has just paid a plumber $200 bucks to fix a clog that turns out to have been a sock flushed downthe toilet.  The plumber tells her that she must have a pubescent son who needs to have a conversation.  She is too flustered to talk to her son Shane about it & delegates to her charming low-life brother-in-law, Andy, who cheerfully accepts the assignment:

Andy Botwin: [to Shane about masturbation] Alright, listen closely. I'm not going to beat around the bush. Ha ha ha. Your little body's changing - it's all good, believe me. Problem now is... every time we jerk the gerkin, we get a lot of unwanted sticky white stuff everywhere, right? Right. So... First order of business - no more socks. They're expensive, gumming up the works plumming-wise. Now you might be thinking to yourself, "But, Uncle Andy, what do I do with all that pearl jam if I can't spew it into Mr. Sock?" Glad you asked... You can have a lovely time tugging the tiger in the shower each morning - that eliminates the need for a goo glove. But, the day is long, masturbation's fun, so unless we want to take 4 or 5 showers every day, we're gonna need some other options. So let's start with the basics. Tissues. Perfectly acceptable backstop for all that Creamy Italian. They can be rough and dry on such soft, sensitive skin and it can stick to your dick head like a fuckin' band-aid - ouch. From there we move on to more lubricated flack-catchers - specificially, bananas. Step one: Peel the banana. Step two: Slip the peel over your Randy Johnson and start pitching. Now for extra credit, warm up the peel in the microwave. Not too hot! Serious yowza. Also, olive oil, moisturizer, honey, spit, butter, hair conditioner, and Vaseline can all be used for lube. In my opinion, the best lube... is lube. So save your allowance and invest in some soon. Alright, moving on - when you tug your Thomas on the toilet - ffft - shoot right into the bowl. In bed - soft t-shirt, perhaps a downy hand towel of your very own that you don't mind tossing after tossing. There's no such thing as polishing the raised scepter of love too much. It reduces stress, it enhances immune function. Also, practice makes perfect. So work on your control now, while you're a solo artist - you'll be playing some long, happy duets in the future. Ok - class dismissed.
[Shane gets up to walk away]
Andy Botwin: Hey!
[tosses Shane a banana]
Andy Botwin: . Homework.

[Tinka Cat]

wait, you mean nipples aren't appetizers?

"Now, don't fill up on nipples -- save room for some taint!"

You ever watch Weeds?  There was a great one-liner about the definition of taint.  But you'd kinda have to know the characters to really appreciate it.

that sounds familiar.  Is it when Andy is giving the youngest son tips on ... doing that thing?   Like w the warm banana?

It might be the same ep, but not the same dialog.

Andy & Doug are sitting in the living room arguing about the definition of taint, and as Lupita walks by, Andy asks her for a ruling:

Andy: Hey Lupita, what do you call the thing between the dick and the asshole?
Lupita: The coffee table.

<rimshot>

oh yeah, classic.  That Lupita, she's incorrigible!

btw, I thought it was called "the chinrest" -- applies to both sexes, btw.

[ggould]

Just had to share a bacon-centric website a friend of mine from DC does:

http://tommyskitchen.com/

[princessofcairo]

Just had to share a bacon-centric website a friend of mine from DC does:

http://tommyskitchen.com/

I see Tommy's already in good with Dr. Biggles of Meathenge:

http://www.cyberbilly.com/meathenge/

[RGMike]

I'd never seen sriracha before moving to SF. Now it's everywhere:

http://www.nytimes.com/2009/05/20/dining/20united.html?_r=1

[Tinka Cat]

I'd never seen sriracha before moving to SF. Now it's everywhere:

I love that stuff, I used it in restaurants if it's around. 

But when I see it on the shelf, and pick it up to buy it, I read the ingredients and see preservatives like sodium bisulfite in there and I pass, thinking that I should prob cut back on my bisulfites.

[Lightnin' Rod]

I'd never seen sriracha before moving to SF. Now it's everywhere:

http://www.nytimes.com/2009/05/20/dining/20united.html?_r=1

I substitute it for Tobasco in bloody marys, and in pretty much everything else, too.

[urth]

I'd never seen sriracha before moving to SF. Now it's everywhere:

http://www.nytimes.com/2009/05/20/dining/20united.html?_r=1

First saw it occasionally in thai/vietnamese restaurants about 12-15 years back, but it's become a lot more common in the last 5 years or so. It's good stuff. My one gripe about it is far too many sushi places use it as the spice in their spicy tuna, and it just overwhelms the tuna and blows out your tastebuds. Might as well be eating tofu, as you won't be tasting too much else for the rest of the meal.

[RGMike]

I'd never seen sriracha before moving to SF. Now it's everywhere:

http://www.nytimes.com/2009/05/20/dining/20united.html?_r=1

First saw it occasionally in thai/vietnamese restaurants about 12-15 years back, but it's become a lot more common in the last 5 years or so. It's good stuff. My one gripe about it is far too many sushi places use it as the spice in their spicy tuna, and it just overwhelms the tuna and blows out your tastebuds. Might as well be eating tofu, as you won't be tasting too much else for the rest of the meal.

LOL! I remember having dinner with POC at the late lamented LongLife Noodle House @ Metreon, and she LURVES her some spiciness -- she used a ton of it on whatever she was eating. I tasted a couple drops and found it way too spicy for my wimpy taste buds.

[ggould]

take out only, line out the door!



http://www.gorillabbq.com/

I noticed they have a picture I wanted to take of Gorilla and his tatooed fingers:

[princessofcairo]

Does anyone have recs for a good dim sum restaurant in SF?

re: Gorilla bbq - I'll be in the Area from the 16th - 26th of October. I'm hoping someone will accompany me to Gorilla BBQ!

re: Sriracha - it does wonders for fast Chinese food, but I agree with Urth: if a sushi restaurant uses it to make spice up their maki, they aren't worth their weight in maguro in the first place.

[RGMike]

Does anyone have recs for a good dim sum restaurant in SF?

re: Gorilla bbq - I'll be in the Area from the 16th - 26th of October. I'm hoping someone will accompany me to Gorilla BBQ!

re: Sriracha - it does wonders for fast Chinese food, but I agree with Urth: if a sushi restaurant uses it to make spice up their maki, they aren't worth their weight in maguro in the first place.

my personal fave is Ton Kiang (Geary betw 22nd & 23rd), pricey but superb. My fave Chinatown hole-in-the-wall is Dol Ho at 808 Pacific.  And way out on Balboa is Shanghai Dumpling King for a cheap pig-out. Are you gonna be here the same week as Gaz?