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Official BBO Hijacked Thread Thread


Winstonm

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What happened to baseball?

 

Take your eye of this thread for a second and......

 

Spring training is near and my keeper fantasy league team sucks. Focus people.

 

I have great honkin bats and a plan. Ubaldo Jiminez (Colorado) is mine. I have the rights to Yorman Bazardo (Houston) as a farm pick that doesn't cost me a position in the draft and will be able to pick up Antonio Bastardo (Philly).

 

My pitching rotation this year will be Ubaldo Bazardo Bastardo.

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http://graphics8.nytimes.com/images/2010/02/10/dining/10erotic-2/10erotic-2-articleInline.jpg

 

From Sarah Kershaw's NYT story on purported aphrodisiacs:

 

Ms. Reiley, the author of a recipe book structured like “The Joy of Sex,” suggests that restaurants wanting to serve truly carnal cuisine go with guacamole, not only because avocados have long been considered aphrodisiacs.

 

“To me, one of the most successful attributes of an aphrodisiac meal are colors, aromas, tastes and textures that wake up the palate and challenge the mind,” she said. “Guacamole, in the ways it is typically served, offers a silky foil to crunchy chips, a cool, slippery and sexy topping for spicy burritos and tamale pies.”

 

She also likes to use lots of saffron, mint and vanilla, all ingredients she considers aphrodisiacs, and, of course, chili pepper.

More photos ...

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Will someone please come up with a topic that needs my immediate and prolonged attention? If not, I will need to once more go outside and deal with the batch of new snow in my driveway. My wife swears she heard a bird chirping "What, again?". Even the deer are hunkered down somewhere.
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Ms. Reiley, the author of a recipe book structured like “The Joy of Sex,” suggests that restaurants wanting to serve truly carnal cuisine go with guacamole, not only because avocados and bacon have long been considered aphrodisiacs.

 

“To me, one of the most successful attributes of an aphrodisiac meal are colors, aromas, tastes and textures that wake up the palate and challenge the mind,” she said. “Guacamole with bacon, in the ways it is typically served, offers a silky foil to crunchy chips, a cool, slippery and sexy topping for spicy burritos and tamale pies.”

 

She also likes to use lots of saffron, mint and vanilla, all ingredients she considers aphrodisiacs, and, of course, BACON.

fixed her quote

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With that said, I'm going to try to be a vegetarian all next week and perhaps longer if I enjoy it.

Oh please. You like bacon too much to be able to enjoy it. By the end of the week, you will be like a herion addict looking for a bacon fix.

 

:P

You'll probably be shocked to learn that I don't really ever cook with bacon at home, and since I don't go out to eat much, I don't eat much bacon in general.

 

I used some to make some black beans and some more in a beef bourgignon that someone recommended I make in the crockpot. I'm pretty certain that's the only bacon I've eaten in the past 4-5 months, and if someone argued that bacon is overused as an ingredient and can overpower other flavors in a dish, I would totally agree.

 

I've also been told, recently, that real men eat pork belly and that bacon is for children. Perhaps I've been doing it wrong my whole life?

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With that said, I'm going to try to be a vegetarian all next week and perhaps longer if I enjoy it.

 

Fish, but not bacon, will be considered vegetables for the sake of this experiment.

Remember that your body has ways to convert protein to energy and fat to energy but it has no way to convert carbs to protein...

 

One "teaspoon" of blood sugar is "normal" for your entire body. Watch those carbs!

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With that said, I'm going to try to be a vegetarian all next week and perhaps longer if I enjoy it.

Oh please. You like bacon too much to be able to enjoy it. By the end of the week, you will be like a herion addict looking for a bacon fix.

 

:P

You'll probably be shocked to learn that I don't really ever cook with bacon at home, and since I don't go out to eat much, I don't eat much bacon in general.

 

I used some to make some black beans and some more in a beef bourgignon that someone recommended I make in the crockpot. I'm pretty certain that's the only bacon I've eaten in the past 4-5 months, and if someone argued that bacon is overused as an ingredient and can overpower other flavors in a dish, I would totally agree.

 

I've also been told, recently, that real men eat pork belly and that bacon is for children. Perhaps I've been doing it wrong my whole life?

There's a famous restaurant in town, Zingerman's, that puts out a quarterly paper.

 

The guys there shop for food all of the world for their variety of interests and they think, according to June 2009, that bacon will be to the 2010s what olive oil was to the 2000s, whatever that means :P

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