Breast Reductions for Liverpudlians

Breast reduction for men...
You’ll notice , thus proving once and for all the superior intelligence of the female of the species ...that women have been reducing their breasts for years…especially after one is old enough to be smart enough not to flash her boobs for anything but beads or film. Cash, now that’s a different story.

Hey I just lost my first star. Cool Beans

Breast and star reduction. Quite synergistic.

WOT synergy yikes can be unnerving unless one has a high tolerance for ambiguity

Dire Fromage wrote:

1) WOT synergy yikes can be unnerving unless one has a high tolerance for ambiguity

2) Or at least give out a turtle heads-up?
It seems that the thing to do, around here at least, is to just pick out a fence, then put it up all around your property...figurativley speaking.
all this talk about turtles is making me thirsty

These 2 very recent posts force me to ask this simplest of questions:

DF, what the fuck are you talking about?

It's like you're playing some LSD-fueled game of Mad Libs. All of the indidvidual words make sense but they make no sense when strung together.

pastrami-on-wry wrote:

DF, what the fuck are you talking about?

God, you're an idiot, pow. Dire Fromage was clearly weighing in on the issue of our country's dependence on foreign oil and how the Democrat candidates will surely add to that peril. DF just posted such on the wrong thread.

Seriously, pow, is the golf clap affecting your cognition (in addition to it making it burn when you pee)?

Oh, then nevermind.

i95 wrote:

pastrami-on-wry wrote:

DF, what the fuck are you talking about?

God, you're an idiot, pow. Dire Fromage was clearly weighing in on the issue of our country's dependence on foreign oil and how the Democrat candidates will surely add to that peril. DF just posted such on the wrong thread.

Seriously, pow, is the golf clap affecting your cognition (in addition to it making it burn when you pee)?

Well said my simian brother. But don't bother with POW, he's to deeply entrenched in the hinterland to involve himself in anything more significant than transmission repair and the digging of cyclone cellars.

Lay it on AL, as soon as he admits that all his political views and opinions are wrongheaded and doofusy we can dispense with the polarized windbagism and return to our regularly scheduled programming.

laststandchili wrote:

polarized windbagism

Polarized windbagism? Truly brilliant! Seriously, where do you come up with this stuff?

pastrami-on-wry wrote:

laststandchili wrote:

polarized windbagism

Polarized windbagism? Truly brilliant! Seriously, where do you come up with this stuff?

Its the kind of stuff the voices tell me.

No, seriously, its really just the up side of end stage syphillus.

FYI the poster DF who sometimes does not make sense... is also under the delusion that she is pretty, charming and witty and readers are encouraged to agree with her .....or her boyfriend is going to get in a lot of trouble for teaching her (amongst other things) to log onto OT.
Having said that...I am a big dreamer and kinda wishy -washy half the time. I kind of zone out and forget where I am. I used to do a lot of role playing when I was younger and even drew maps of imaginary islands (I drew them in detail right down to cities, states, rivers, their tributaries and so on) But I seem to have grown out those and now my dreams are more practical (atleast I think so). I would really like to own a restaurant down the line. I would like it to be a little upscale and classy. Of course it would serve Indian food - thats my most favorite food and I know a lot about it. I would want it to be a dim-lit, date restaurant and NOT kid friendly (can't stand wailing kids). Another thing is that I want two versions of every dish, mild and spicy and people can order the one they want. I can imagine the menus right now, it would be all Indiany and glossy, and would have some small story or something for each dish. And my chef is will most certainly be straight from India. And I would really have a lot of variety for vegetarians.

pastrami-on-wry wrote:

Dire Fromage wrote:

1) WOT synergy yikes can be unnerving unless one has a high tolerance for ambiguity

2) Or at least give out a turtle heads-up?
It seems that the thing to do, around here at least, is to just pick out a fence, then put it up all around your property...figurativley speaking.
all this talk about turtles is making me thirsty

These 2 very recent posts force me to ask this simplest of questions:

DF, what the fuck are you talking about?

I trust these will clarify the turtle comment...

Dire Fromage wrote:

FYI the poster DF who sometimes does not make sense... is also under the delusion that she is pretty, charming and witty and readers are encouraged to agree with her .....or her boyfriend is going to get in a lot of trouble for teaching her (amongst other things) to log onto OT.
Having said that...I am a big dreamer and kinda wishy -washy half the time. I kind of zone out and forget where I am. I used to do a lot of role playing when I was younger and even drew maps of imaginary islands (I drew them in detail right down to cities, states, rivers, their tributaries and so on) But I seem to have grown out those and now my dreams are more practical (atleast I think so). I would really like to own a restaurant down the line. I would like it to be a little upscale and classy. Of course it would serve Indian food - thats my most favorite food and I know a lot about it. I would want it to be a dim-lit, date restaurant and NOT kid friendly (can't stand wailing kids). Another thing is that I want two versions of every dish, mild and spicy and people can order the one they want. I can imagine the menus right now, it would be all Indiany and glossy, and would have some small story or something for each dish. And my chef is will most certainly be straight from India. And I would really have a lot of variety for vegetarians.

I apologize for being too harsh previously. The post above explains everything.

I assume there'll be lots of vegetarian pork dishes.

Like;

Quick Pork Vindaloo Curry
The Washington Post, May 21, 2008
Dinner in 30 Minutes

Course: Main Course
Features: Fast
Summary:

An Indian vindaloo dish usually means you're in for a fiery time. But as curries go, this is a mild one, provided you use a mild paste or spice blend (look for "mild" on the label). The small amount of flour thickens the sauce just enough to help it coat the strips of pork, keeping them moist.

To make your own vindaloo curry paste, see the TIP.

Serve with rice stick noodles or a blanched, crisp green vegetable.
4 servings
Ingredients:
1 pound boneless pork loin rib chops
2 tablespoons flour
1 tablespoon mild vindaloo or Indian yellow curry paste or masala blend
1/4 teaspoon ground cinnamon
Pinch ground cardamom
Pinch ground cloves
1 medium onion
1/4 cup loosely packed cilantro leaves
2 tablespoons vegetable oil
3 tablespoons distilled white vinegar
2 tablespoons tomato paste
1 cup low-sodium chicken broth
1/2 teaspoon salt, plus more to taste as needed
Freshly ground black pepper
Directions:

Trim any visible fat from the pork chops, then cut the meat vertically into 1/4-inch strips.

Combine the flour, vindaloo or curry paste or masala blend and the spices in a medium mixing bowl. Add the pork and toss to coat evenly. Let stand at room temperature for 15 minutes.

Meanwhile, finely chop the onion and cilantro. Heat 1 tablespoon of the oil in a large skillet over medium to medium-high heat until it shimmers. Add half of the seasoned pork and cook, turning once, for 2 to 3 minutes, until lightly browned but not cooked through. Use tongs to transfer to a separate plate and repeat with the remaining pork, adding oil as needed.

Reduce the heat to medium-low. Add any remaining oil to the skillet, then add the onion and cook, stirring, for about 2 minutes, until it has softened but is not translucent. Add the vinegar, which will serve to deglaze the skillet; use a wooden spoon or spatula to dislodge or scrape any browned bits stuck to the skillet. Add the tomato paste and cook, stirring, for 30 seconds, until fragrant. Then add the chicken broth and increase the heat to medium, mixing well to form a sauce. It should bubble at the edges as it cooks for 2 minutes.

Return the pork and any accumulated juices to the skillet. Cook for 2 minutes, stirring, until the meat is heated through but not overcooked. Remove from the heat and add the cilantro; taste and adjust the seasoning with salt and pepper. Divide among individual plates and serve hot.


Tip About Vindaloo Curry Paste:
To make 1 cup of vindaloo curry paste, combine in a food processor or with a mortar and pestle: 2 tablespoons freshly grated ginger root, 4 chopped cloves garlic, 2 to 4 small red chili peppers (stemmed, seeded and chopped), 2 teaspoons ground turmeric, 2 teaspoons ground cardamom, 4 whole cloves, 6 whole black peppercorns, 1 teaspoon ground cinnamon, 1 tablespoon ground coriander, 1 tablespoon cumin seeds, 1⁄2 cup cider vinegar. Pulse or process to form a smooth paste; transfer to an airtight container and refrigerate for up to 1 month. [From "The Spice Bible," by Jane Lawson (Stewart, Tabori & Chang, 2008).]

Recipe Source:
Adapted from "Complete Curry Cookbook," by Byron Ayanoglu and Jennifer MacKenzie (Robert Rose, 2008).

pastrami-on-wry wrote:

Dire Fromage wrote:

FYI the poster DF who sometimes does not make sense... is also under the delusion that she is pretty, charming and witty and readers are encouraged to agree with her .....or her boyfriend is going to get in a lot of trouble for teaching her (amongst other things) to log onto OT.
Having said that...I am a big dreamer and kinda wishy -washy half the time. I kind of zone out and forget where I am. I used to do a lot of role playing when I was younger and even drew maps of imaginary islands (I drew them in detail right down to cities, states, rivers, their tributaries and so on) But I seem to have grown out those and now my dreams are more practical (atleast I think so). I would really like to own a restaurant down the line. I would like it to be a little upscale and classy. Of course it would serve Indian food - thats my most favorite food and I know a lot about it. I would want it to be a dim-lit, date restaurant and NOT kid friendly (can't stand wailing kids). Another thing is that I want two versions of every dish, mild and spicy and people can order the one they want. I can imagine the menus right now, it would be all Indiany and glossy, and would have some small story or something for each dish. And my chef is will most certainly be straight from India. And I would really have a lot of variety for vegetarians.

I apologize for being too harsh previously. The post above explains everything.

POW ...I will sincerly try not to talk in tounges. Unless it is vegetarian tounge.

i really don't understand.

Its not about points, or Oscar Gamble Heads, or even the covetted Steaming Cinammon Bun. I'm in it strictly for the glory.

...Gooooo Chilicat. Good one.

If that picture gets to stay, there just might be hope for the world.

Personlly I like being retarded. I find it offensive when people call me "challenged"

Dire Fromage wrote:

...Gooooo Chilicat. Good one.

:D

oh and I LOVE your little brown kitty......

Alright you fucktards, shouldn't we get back to talking about British guys with boobs now?