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Tuesday Open Thread

By Jeralyn, Section Blog Related
Posted on Tue Mar 29, 2005 at 04:47:41 AM EST
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We're moving law offices today - only up one floor, but it's still a major undertaking. Years of files to be boxed, indexed, labeled and sent to storage. The computers have already been packed, which means I won't be online today. Wednesday and Thursday I'll be traveling. I hope TChris will be around here some, and I also encourage you to read the sites on the sides of our blogroll-- there have been several recent additions.

I'll have a laptop with me, but with little time to post until the weekend, there will be a lot of open threads. I hope you have a lot to say.

Between the move and the travel, it's a very expensive week for us. If you haven't hit our tip jar in a while, now would be a very good time.

< 87 Year OId Sentenced to 20 Years for Planned Molestation | Former Diplomats Oppose Bolton Nomination >

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    Tuesday Open Thread | 35 comments (35 topical)
    Re: Tuesday Open Thread (none / 0) (#1)
    by Talkleft Visitor on Tue Mar 29, 2005 at 02:00:28 AM EST
    If you need help with those billing records just give he a jingle. Hil

    Re: Tuesday Open Thread (none / 0) (#2)
    by Talkleft Visitor on Tue Mar 29, 2005 at 05:33:26 AM EST
    Why the move?

    Re: Tuesday Open Thread (none / 0) (#3)
    by pigwiggle on Tue Mar 29, 2005 at 06:09:01 AM EST
    From the AP Wis. Professor to Test Stun Guns on Pigs And no, it's not policemen.

    Re: Tuesday Open Thread (none / 0) (#4)
    by kdog on Tue Mar 29, 2005 at 10:58:30 AM EST
    pig...I only hope someone is eating those pigs when the experiments are done, unless the experiments make them unedible, in which case I'd be against the experiments. It would be a sin to waste some tasty good pork. Disclaimer....I suffer from a certifiable bacon addiction.

    Re: Tuesday Open Thread (none / 0) (#5)
    by kdog on Tue Mar 29, 2005 at 10:59:47 AM EST
    Ever had real, freshly cured bacon? Ummmm.

    Re: Tuesday Open Thread (none / 0) (#6)
    by Talkleft Visitor on Tue Mar 29, 2005 at 11:00:57 AM EST
    BTW, does anybody know why I can't see the threads when I log in from my dial-up Mac at home? I just get the sight "skeleton" with the thread area blank.

    Re: Tuesday Open Thread (none / 0) (#7)
    by Talkleft Visitor on Tue Mar 29, 2005 at 11:02:24 AM EST
    Kdog, we agree so much I'm morphing into you (could this mean I can post shorter comments???!) That was me above. :)

    Re: Tuesday Open Thread (none / 0) (#8)
    by pigwiggle on Tue Mar 29, 2005 at 11:10:19 AM EST
    mfox- Browser problem? Update or switch to firefox.

    Re: Tuesday Open Thread (none / 0) (#9)
    by Sailor on Tue Mar 29, 2005 at 11:29:59 AM EST
    mfox - I run OS X 10.3.8, use Safari and don't have a problem from my 56k home dialup. Are javascript and cookies turned on? regarding tasing pigs, that is one of the stupider experimental setups I ever heard of.
    While all the pigs will be filled with anesthesia, they will be euthanized after the experiments, said Webster, who predicted about 30 pigs would be used. The research could create a computer model that would eliminate the need for more animal testing, he said.
    If the pigs are sedated they obviously can't react or produce the same panic chemicals that human's do. And then to say the computer model will be made from just 30 subjects sure sounds like methodology for outcomes based research. Talk about boondoggle, the DOJ gave him $.5M for it kdog, sounds like this is a 'cure' for insomnia, not bacon;-)

    Re: Tuesday Open Thread (none / 0) (#10)
    by kdog on Tue Mar 29, 2005 at 11:42:11 AM EST
    Unfortunately no, mfox, just your standard store bought variety. I'd love to try it though. I have never met a pork product I didn't like.

    Re: Tuesday Open Thread (none / 0) (#11)
    by Talkleft Visitor on Tue Mar 29, 2005 at 12:17:22 PM EST
    LOL at Sailor. Thanks for the computer tips. I need to switch to OSX anyway and will check browser and cookie stuff.

    Re: Tuesday Open Thread (none / 0) (#12)
    by Sailor on Tue Mar 29, 2005 at 12:33:58 PM EST
    mfox, make sure your hardware can handle it and I recommend abs minimum of 256K RAM to enjoy OS X. It's a bit of a learning curve but when I have to use a OS 9 legacy machine to run old experimental routines I'm so happy to get back to X.

    Re: Tuesday Open Thread (none / 0) (#13)
    by Talkleft Visitor on Tue Mar 29, 2005 at 01:12:00 PM EST
    I've got lots of RAM and memory, Sailor. I'm just so used to OS9 I've been putting off the switch. Incompatibility issues abound, however. (*sigh*)another technological hoop for me to jump through so I can stay "in touch".

    Re: Tuesday Open Thread (none / 0) (#14)
    by Talkleft Visitor on Tue Mar 29, 2005 at 01:13:21 PM EST
    kdog, do you really eat those pigskin things that come fried up in a bag???

    Re: Tuesday Open Thread (none / 0) (#15)
    by kdog on Tue Mar 29, 2005 at 01:21:09 PM EST
    Pork Rinds....you betcha. Tasty buggers they are.

    Re: Tuesday Open Thread (none / 0) (#16)
    by Talkleft Visitor on Tue Mar 29, 2005 at 01:34:53 PM EST
    LOL.. and one of the last cultural divides North and South of the Mason-Dixon line comes in the form of little bags of fried pigskin...

    Re: Tuesday Open Thread (none / 0) (#17)
    by Talkleft Visitor on Tue Mar 29, 2005 at 01:38:25 PM EST
    ... Perhaps at a pig roast after a couple of dozen shots of "shine". Obviously my cultural ignorance South of said line knows no bounds...

    Re: Tuesday Open Thread (none / 0) (#20)
    by Che's Lounge on Tue Mar 29, 2005 at 04:01:36 PM EST
    Kdog, Got a lipitor chaser for those pork rinds? I prefer carnitas.

    Re: Tuesday Open Thread (none / 0) (#18)
    by Sailor on Tue Mar 29, 2005 at 09:58:27 PM EST
    Not to go off topic but if TC is monitoring there were a couple of interesting legal things today: Judge Says Cincinnati Violated Riots Deal and Justices Refuse to Restore Sovereignty to Land Bought by Indians.

    Re: Tuesday Open Thread (none / 0) (#19)
    by Sailor on Tue Mar 29, 2005 at 09:59:54 PM EST
    oops, forgot one: Scout leader charged with child porn ‘once Youth Protection chairman’ And Jonny Cochran died.

    Re: Tuesday Open Thread (none / 0) (#21)
    by kdog on Wed Mar 30, 2005 at 07:03:42 AM EST
    What is lipitor? Heartburn meds? That stuff will kill ya! I take it as a challenge to live on the nastiest foodstuffs the 21st century has to offer. Bring it on, yellow #6. You don't scare me, monosodium glutamate.

    Re: Tuesday Open Thread (none / 0) (#22)
    by Che's Lounge on Wed Mar 30, 2005 at 09:36:22 AM EST
    Kdog, Cholesterol lowering drug. I know you know that. Four words for ya. Partially hydrogenated vegetable oil. Oh yeah, wonder bread. Helps kill strong bodies 12 ways! My favorite food groups: 1. Caffiene 2. Advil 3. Chocolate 4. Peanut butter crackers

    Re: Tuesday Open Thread (none / 0) (#23)
    by kdog on Wed Mar 30, 2005 at 10:19:32 AM EST
    Believe it or not Che, I didn't. Those peanut butter crackers are good. What food group do swedish fish fall under? Plastics? Another of my favorites.

    Re: Tuesday Open Thread (none / 0) (#24)
    by BigTex on Wed Mar 30, 2005 at 10:34:19 AM EST
    Mmmmmmmmmmmmm bacon. Makes m' mouth water. Pork rhines are a good substitute. Still nothin' is as good as cracklin' (fried pig fat for th' culturally chalenged.) Can't eat them much anymore. Cholesterall is at 200, but LDL is low and Triglicerides are through the roof. :(

    Re: Tuesday Open Thread (none / 0) (#25)
    by kdog on Wed Mar 30, 2005 at 10:53:02 AM EST
    I've never had the pleasure of cracklin'...sounds scrumptious Tex. Judging by my love of greasy food, I should have been born a southerner. I never ate so good as when I lived in Tallahassee.

    Re: Tuesday Open Thread (none / 0) (#26)
    by BigTex on Wed Mar 30, 2005 at 10:59:03 AM EST
    Th' trick t' makin' good cracklin' is t' push th' limits o' brunin' it. Because it is fat you can microwave it and get th' same result. Start at 10 minutes and check it. If it needs more cookin' give it another 5 minutes and check until cooked t' taste. Th' testure should be like a creamy prok rhine, crunchy on th' outside, and a hard fatty texture on th' inside. Best cooked by shavin' th' fat into curved strips where th' convex portion is crunchy and th' concave portion is a hard fat. If you try it let me know how it turned out.

    Re: Tuesday Open Thread (none / 0) (#27)
    by kdog on Wed Mar 30, 2005 at 12:53:51 PM EST
    Where can I get the fat? I can't say I've seen it in the supermarket 'round here...and old-school butcher shops are few and far between these days.

    Re: Tuesday Open Thread (none / 0) (#28)
    by Che's Lounge on Wed Mar 30, 2005 at 03:15:51 PM EST
    Seriously, You guys are making me sick.

    Re: Tuesday Open Thread (none / 0) (#29)
    by Talkleft Visitor on Wed Mar 30, 2005 at 03:42:59 PM EST
    Folks, you should be happy that Cliff hasn't weighed in;-) Pork rinds and cracklin's are different. To make cracklins you use a cut of pork that has the pork skin, pork fat and pork meat all attached. Pork Rinds, on the other hand, use only the pork fat. And in deference to che's stomach can't we discuss boudin or head cheese?

    Re: Tuesday Open Thread (none / 0) (#30)
    by Talkleft Visitor on Wed Mar 30, 2005 at 03:48:06 PM EST
    Oh and BTW, kdog, ask the butcher (re: meat department manager) at Vonns, Safeway, Krogers for a 'side' of bacon, not strips.

    Re: Tuesday Open Thread (none / 0) (#31)
    by Talkleft Visitor on Wed Mar 30, 2005 at 06:43:34 PM EST
    Tex - And if you want some chitlins, make sure you insert some corn kernels for Che. ;-) And and then there is cracklin cornbread...soup beans, boiled potatoes, fried okra and fresh greens covered with bacon grease. And sweet ice tea. A heart attack in every meal.

    Re: Tuesday Open Thread (none / 0) (#32)
    by glanton on Wed Mar 30, 2005 at 06:55:51 PM EST
    Sweet ice tea! Ahhhhhhhh. Have you any idea what it is like being a North Carolina boy living in Texas, where they take such pride in being Southern but consider putting a sugar packet into a glass of tea making it sweet? Big Tex, kdog, PPJ all that food sounds like ambrosia to me I haven't had it in so long. But I have never tried chitlins; have had opportunities but something has held me back. One day I'll give it a go.

    Re: Tuesday Open Thread (none / 0) (#33)
    by BigTex on Wed Mar 30, 2005 at 08:24:00 PM EST
    Kdog - th' way I've been gettin' th' fat is t' bake a ham, preferabally a fatty one, lone enough fer th' fat t' melt off o' th' ham and collect in th' bottom o' th' pan. At that point drain th' liquified fat from th' pan and let it sit, or refrigirate it, until hardened enough t' shave into curls. Rocker's way will likely give a better result, but not as many cracklins. If you've got any more questions about southern cookin' feel free t' email me. I don't do much but am glad t' share any recepie. Sorry Che. I'm kinda suprised m' cholesteral is only 200.

    Re: Tuesday Open Thread (none / 0) (#34)
    by Che's Lounge on Wed Mar 30, 2005 at 09:18:58 PM EST
    Tex, I'm surprised you're f***ing BREATHING.

    Re: Tuesday Open Thread (none / 0) (#35)
    by Che's Lounge on Wed Mar 30, 2005 at 09:22:13 PM EST
    I may object to what you eat, but I will defend to the death your right to eat it.

    Tuesday Open Thread | 35 comments (35 topical)