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DPChallenge Forums >> Rant >> everyone just post a random word...
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Showing posts 151 - 175 of 286, (reverse)
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08/04/2005 11:58:49 PM · #151
antici.....................................................

...............................................................pation
08/05/2005 01:33:08 AM · #152
baka
08/05/2005 02:39:45 AM · #153
paean - a new fav

oh and jpr's - imbibe
08/05/2005 10:08:53 AM · #154
Originally posted by gingerbaker:

Originally posted by grandmarginal:

Poutine do you guys know what poutine is?... Maybe a few people from Vermont? ;P


LOL!

I tried some poutine up in Derby, Vermont, a town about 3 miles from the Canadian border.

Here's my one word review: "Don't". :D

That is ONE nasty dish, from just about all perspectives. It is visually ugly, unbelieveably unhealthy for you, tastes disgusting, and is made from cheap ingredients.

The one redeeming benefit of poutine, however, is the caloric value. One steaming bowlful is about 60000 calories, or about enough energy to keep Ottawa's 412 public ice hockey rinks lit all night for three nights.;)

Back to the cheap ingredients. Poutine is a "dish" ( here, I use the culinary term in the loosest possible sense) made of French Fries ( no longer "Freedom Fries", BTW, but that is another story) cruelly smothered with a hypergluittonous grey gravy, with the special addition of - get this - cheese curds.

As most of us have only heard of cheese curds, and generally only in reference to Little Miss Muffet, allow me to introduce them to you. They are irregularly-shaped, tannish-gray, blobs of stringy, rubbery, milk-sour revulsion-inducing dairy-squid.

After your first bite of poutine, if you are like me, you will be struggling to maintain your composure. Because your brain is being assaulted on two different fronts simultaneously.

The first front, of course, is the way the stuff tastes, and, dare I say it, actually feels, in your mouth. The combination of greasy fries, even greasier gravy against the cardboard dryness and sour milk stylings of the curd is a revelation in contrasts. Only, in a bad way.

The second front is even more chilling. And that is the thought process that starts with, "What is this cheese curd stuff, anyways?"

The answer cometh swiftly: "It's revolting, is what it is. Some sort of revolting Canadian dairy right-of-passage bravery test."

Then you ask, you must ask yourself: "Where in the world would you even BUY this stuff, (let alone even want to USE it in a dish - just leave that part out of the argument for now) - but where would you buy this stuff???"

"Is it rare? Could there possibly be a demand for something like this?"

"Is this whole thing a joke - they only give the cheesecurd "poutine" to Americans and save the fabulously expensive Velveeta "real Poutine" for true Canadians?"

"Does it matter? Either I just paid money for a bowl of something made with a disgusting ingredient never seen before, and I OVERPAID, because surely cheesecurd is given away for free by the frightened Canadian dairy industry.

"Or worse, - the cheese curd is the MOST expensive ingredient of the dish! So, I am eating a disgusting bowl of unhealthy, hideously-ugly ingredients made by people who are demonstrably morons - they just paid good money - and lots of it - for cheese curds, instead of using actual CHEESE, which looks good, tastes good, and is cheaper than dirt up here in dairy country!"

And in the mere few seconds these thoughts have consumed your consciousness, it is already too late. Your first mouthful of poutine has crossed the transom to your esophagus and there is no turning back the clock now, my friend.

Forevermore, you will be, in some small way, Canadian.


I like cheese curds! We had them in Oregon...you could buy them at the cheese and icecream factory in Bandon. :) The ones I ate weren't gray...they were orange like cheese but rubbery and irregularly shaped.
Have to say your description had me in stitches!!!



Message edited by author 2005-08-05 10:10:17.
08/05/2005 10:19:31 AM · #155
Originally posted by colyla:

Originally posted by gingerbaker:

Originally posted by grandmarginal:

Poutine do you guys know what poutine is?... Maybe a few people from Vermont? ;P


LOL!

I tried some poutine up in Derby, Vermont, a town about 3 miles from the Canadian border.

Here's my one word review: "Don't". :D

That is ONE nasty dish, from just about all perspectives. It is visually ugly, unbelieveably unhealthy for you, tastes disgusting, and is made from cheap ingredients.

The one redeeming benefit of poutine, however, is the caloric value. One steaming bowlful is about 60000 calories, or about enough energy to keep Ottawa's 412 public ice hockey rinks lit all night for three nights.;)

Back to the cheap ingredients. Poutine is a "dish" ( here, I use the culinary term in the loosest possible sense) made of French Fries ( no longer "Freedom Fries", BTW, but that is another story) cruelly smothered with a hypergluittonous grey gravy, with the special addition of - get this - cheese curds.

As most of us have only heard of cheese curds, and generally only in reference to Little Miss Muffet, allow me to introduce them to you. They are irregularly-shaped, tannish-gray, blobs of stringy, rubbery, milk-sour revulsion-inducing dairy-squid.

After your first bite of poutine, if you are like me, you will be struggling to maintain your composure. Because your brain is being assaulted on two different fronts simultaneously.

The first front, of course, is the way the stuff tastes, and, dare I say it, actually feels, in your mouth. The combination of greasy fries, even greasier gravy against the cardboard dryness and sour milk stylings of the curd is a revelation in contrasts. Only, in a bad way.

The second front is even more chilling. And that is the thought process that starts with, "What is this cheese curd stuff, anyways?"

The answer cometh swiftly: "It's revolting, is what it is. Some sort of revolting Canadian dairy right-of-passage bravery test."

Then you ask, you must ask yourself: "Where in the world would you even BUY this stuff, (let alone even want to USE it in a dish - just leave that part out of the argument for now) - but where would you buy this stuff???"

"Is it rare? Could there possibly be a demand for something like this?"

"Is this whole thing a joke - they only give the cheesecurd "poutine" to Americans and save the fabulously expensive Velveeta "real Poutine" for true Canadians?"

"Does it matter? Either I just paid money for a bowl of something made with a disgusting ingredient never seen before, and I OVERPAID, because surely cheesecurd is given away for free by the frightened Canadian dairy industry.

"Or worse, - the cheese curd is the MOST expensive ingredient of the dish! So, I am eating a disgusting bowl of unhealthy, hideously-ugly ingredients made by people who are demonstrably morons - they just paid good money - and lots of it - for cheese curds, instead of using actual CHEESE, which looks good, tastes good, and is cheaper than dirt up here in dairy country!"

And in the mere few seconds these thoughts have consumed your consciousness, it is already too late. Your first mouthful of poutine has crossed the transom to your esophagus and there is no turning back the clock now, my friend.

Forevermore, you will be, in some small way, Canadian.


I like cheese curds! We had them in Oregon...you could buy them at the cheese and icecream factory in Bandon. :) The ones I ate weren't gray...they were orange like cheese but rubbery and irregularly shaped.
Have to say your description had me in stitches!!!


The real colour of cheese is not orange. That's just colouring chemical of some kind. The real colour is actually white/off white.

The best cheese curds squeek when you bite/chew them. Yum, yum.
08/05/2005 10:19:47 AM · #156
sorrow
08/05/2005 10:20:28 AM · #157
Originally posted by scuds:

sorrow


... about cheese curds?
08/05/2005 10:21:47 AM · #158
Originally posted by cpanaioti:

Originally posted by scuds:

sorrow


... about cheese curds?


About the current situation at my job!
I HATE IT!
08/05/2005 10:23:15 AM · #159
New word at work (co-worker just told me)

Butt-snorkeling - another way of saying ass kisser

08/08/2005 07:53:08 PM · #160
light
08/08/2005 07:54:50 PM · #161
refraction
08/08/2005 07:58:48 PM · #162
howzit?
08/08/2005 08:04:27 PM · #163
fedora
08/08/2005 09:09:18 PM · #164
Originally posted by colyla:

New word at work (co-worker just told me)

Butt-snorkeling - another way of saying ass kisser


on that note - I knew a guy that used to say so and so "has his head so far up the boss's ass, he could taste his lunch!" So our word was "Lunchtasters"
08/08/2005 10:43:26 PM · #165
Callipygian

It's what I answer whenever someone asks for my ethnicity.
08/08/2005 10:55:42 PM · #166
fumb (n): the large toe
08/08/2005 11:02:11 PM · #167
barytas
08/08/2005 11:04:47 PM · #168
skelp (v): to step lively
08/08/2005 11:08:00 PM · #169
this thread reminds me of some SPAM email I've been getting lately...anyone else been getting them...with subjects like this...

- he walk room encourage himself
- helmet run outside devote you
- family help around big glass

WTF

08/08/2005 11:08:10 PM · #170
dickweed
08/08/2005 11:08:57 PM · #171
k?
08/08/2005 11:10:22 PM · #172
Originally posted by Fetor:

k?


NOT A WORD...you looooooooooooooooose
08/08/2005 11:20:17 PM · #173
crapulence
08/08/2005 11:21:20 PM · #174
Originally posted by deapee:

Originally posted by Fetor:

k?


NOT A WORD...you looooooooooooooooose

you posted more than 1 word
you looooose
08/08/2005 11:25:27 PM · #175
schwa
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