That is not dead which can eternal lie, and with strange aeons bring us some web forums whereupon we can gather
http://garbi.online/forum/
You might be remembering her from this classic.GreenGoo wrote:Seems like I've seen the woman at the start of the video, but the rest of it was new to me.msduncan wrote:Fantastic
I'm torn between funny and dumb. I guess it can be both.
Well, let's just say that you love what you think is tuna and salmon...Daehawk wrote:Im not sure I want to watch the tuna and salmon one because I love them both. How bad is that one?
Max Peck wrote:Well, let's just say that you love what you think is tuna and salmon...Daehawk wrote:Im not sure I want to watch the tuna and salmon one because I love them both. How bad is that one?
On the plus side, he loves what he thinks is tuna and salmon, not tuna and salmon, so who cares at that point? If it were rat anuses it would continue to taste the same as it ever has.Moliere wrote:Max Peck wrote:Well, let's just say that you love what you think is tuna and salmon...Daehawk wrote:Im not sure I want to watch the tuna and salmon one because I love them both. How bad is that one?
Yeah, although the video points out that there is a price to be paid for delicious not-tuna. And I'd want to see if there are any medical studies relating to the the consequences of the empinkening of farmed salmon. I always thought that farmed salmon tasted weird, and now I know one reason that may be the case.GreenGoo wrote:On the plus side, he loves what he thinks is tuna and salmon, not tuna and salmon, so who cares at that point? If it were rat anuses it would continue to taste the same as it ever has.Moliere wrote:Max Peck wrote:Well, let's just say that you love what you think is tuna and salmon...Daehawk wrote:Im not sure I want to watch the tuna and salmon one because I love them both. How bad is that one?
I was at school in N Las Vegas at the time. The family had taken a tour at the Kidd and Co. marshmallow factory in the years before the accident. That factory was leveled in the shockwave.Daehawk wrote:1988 PEPCON disaster 3.5 Richter scale explosion
I thought that that cover was just okay. But I do agree that her voice is fantastic. And it did lead me to Take Me To Church. Wow. Especially "One take, no overdubs."DD* wrote:Your Morgan James update. Roxanne.
I have a similar issue when I see "Kobe beef" on a menu. Before 2014, you couldn't get real Kobe at all in the U.S., and since 2014, it's super-rare. Most of the restaurants advertising it are serving wagyu. But you're paying as if it were imported kobe, in a lot of cases.Max Peck wrote: There's also the issue of out and out fraud if you think you're paying a premium price for a premium product, but they're serving up a cheap knock-off instead. Would you be happy to pay full price for crab only to discover you're getting somewhat-crab-flavoured pollock instead? Cod fraud is a real thing.
GargoyleBoy wrote:I have a similar issue when I see "Kobe beef" on a menu. Before 2014, you couldn't get real Kobe at all in the U.S., and since 2014, it's super-rare. Most of the restaurants advertising it are serving wagyu. But you're paying as if it were imported kobe, in a lot of cases.Max Peck wrote: There's also the issue of out and out fraud if you think you're paying a premium price for a premium product, but they're serving up a cheap knock-off instead. Would you be happy to pay full price for crab only to discover you're getting somewhat-crab-flavoured pollock instead? Cod fraud is a real thing.
I knew those 2 looked familiar.DD* wrote:This... is.... GLORIOUS!!!
My problem with Morgan James as others have noted, there is no emotion in her singing. Technically brilliant but lacks feeling. Cecilia quickly brought me to that conclusion.TheMix wrote:I thought that that cover was just okay. But I do agree that her voice is fantastic. And it did lead me to Take Me To Church. Wow. Especially "One take, no overdubs."DD* wrote:Your Morgan James update. Roxanne.
Listening a second time. My productivity today may be shot.
In what appears to be a moment of serendipity, my chef buddy in Pittsburgh just sent me this link: http://www.eater.com/2015/11/9/9685928/ ... real-wagyuZ-Corn wrote:GargoyleBoy wrote:I have a similar issue when I see "Kobe beef" on a menu. Before 2014, you couldn't get real Kobe at all in the U.S., and since 2014, it's super-rare. Most of the restaurants advertising it are serving wagyu. But you're paying as if it were imported kobe, in a lot of cases.Max Peck wrote: There's also the issue of out and out fraud if you think you're paying a premium price for a premium product, but they're serving up a cheap knock-off instead. Would you be happy to pay full price for crab only to discover you're getting somewhat-crab-flavoured pollock instead? Cod fraud is a real thing.
Oh yeah, when I see it on a menu I ask LOTS of questions. Questions the restaurant SHOULD be able to answer if it is real Kobe. "Which breed? How much was the hanging weight of this particular cow?"
And then I order something different. I can buy wagyu and cook it better at home myself.
It's hard not to love the A-10 and that gun is the cherry on top.DD* wrote:Reloading a GAU-8. Also, graphic pics of the aftermath of a BRRRRRRRRRRPPPPPPPPPPPP pass. Swiss cheese comes to mind.
Wow! I didn't know only nine places in the US serve the real deal...GargoyleBoy wrote:In what appears to be a moment of serendipity, my chef buddy in Pittsburgh just sent me this link: http://www.eater.com/2015/11/9/9685928/ ... real-wagyuZ-Corn wrote:GargoyleBoy wrote:I have a similar issue when I see "Kobe beef" on a menu. Before 2014, you couldn't get real Kobe at all in the U.S., and since 2014, it's super-rare. Most of the restaurants advertising it are serving wagyu. But you're paying as if it were imported kobe, in a lot of cases.Max Peck wrote: There's also the issue of out and out fraud if you think you're paying a premium price for a premium product, but they're serving up a cheap knock-off instead. Would you be happy to pay full price for crab only to discover you're getting somewhat-crab-flavoured pollock instead? Cod fraud is a real thing.
Oh yeah, when I see it on a menu I ask LOTS of questions. Questions the restaurant SHOULD be able to answer if it is real Kobe. "Which breed? How much was the hanging weight of this particular cow?"
And then I order something different. I can buy wagyu and cook it better at home myself.
Apparently, the Japanese farmers are taking action, finally.
Can confirm. Kobe beef is very different than onion.Daehawk wrote:Well to me its sorta like Scotch and Bourbon. You can have the same thing just cant call it that. Thats Kobe. Its the same cow just Kobe is from Kobe....like a Vidalia Onion. I mean look at the 2 side by side.
