Don't Feed The Trolls

39 posts / 0 new

Thu, 02/27/2020 - 10:58

NewSkeptic

Reminds me of one of my favorite songs, written by one of my gods, Eric Clapton (or perhaps Lead Belly, not sure what the courts decided), I know it's about a woman and not the province, but WTF.

"Alberta"

Alberta, Alberta,
Where you been so long?
Alberta, Alberta,
Where you been so long?
Ain't had no loving
Since you've been gone.

Alberta, Alberta,
Where'd you stay last night?
Alberta, Alberta
Where'd you stay last night?
Come home this morning,
Clothes don't fit you right

Alberta, Alberta,
Girl, you're on my mind.
Alberta, Alberta,
Girl, you're on my mind.
Ain't had no loving
Such a great long time.

Alberta, Alberta,
Where you been so long?
Alberta, Alberta,
Where you been so long?
Ain't had no loving
Since you've been gone.

Thu, 02/27/2020 - 11:08

#33

Whitefire13

...blushing.... Alberta is

...blushing.... Alberta is full of lovin’ arms ...

Thu, 02/27/2020 - 17:01

#34

boomer47

@LogicFTW

"I always order the better cuts of meat, as rare as I can and still be safe."

I think the French call that 'bleu', I call it 'seared and served' . Do you like chateubriand?

I like my red meat pink but not bloody . Except pork, which I like well done,.

Totally different with fish; love sashimi, done properly. Most fish cooked very quickly over high heat.

Fri, 02/28/2020 - 10:42

(Reply to #34) #35

LogicFTW

@cranky47

Do you like chateubriand?

I have tried Chateaubriand a few times and enjoyed this typically rather expensive (I would only order it at a well regarded restaurant,) dish.

I liked it the times I tried it, and will happily try again, but minimally. 2 reasons:
1. It can be fairly wasteful (the 2 sides of meat it is cooked with is generally not eaten by people, esp. at a fancy restaurant.
2. Its additional expense is generally not worth any of my own perceived improvement over an expertly cooked and prepared prime cut by it self.

Fri, 02/28/2020 - 20:06

(Reply to #35) #36

boomer47

@LogicFTW

"1. It can be fairly wasteful (the 2 sides of meat it is cooked with is generally not eaten by people, esp. at a fancy restaurant."

Really. I didn't know that. Probably because I've never had the urge to try it.

I shared a house with a cordon blue trained chef once. He taught me to make chips (french fries) and how to clean a kitchen properly.

He told me of something very wasteful and very cruel he had to do for his chef's examine .I have no idea if this is true, he may have been taking the Michael

Blue ringed trout; served as a perfect circle, because the trout has swallowed its tail in the cooking process.

Methode; Take a live trout . Slide it gently into water at a rolling boil. With luck, the trout will swallow its tail and not break the skin. He told me you need to have several live trout handy because it often takes several attempts.

I think that's about as cruel as the French in preparing goose live pate.

Sun, 03/01/2020 - 02:56

#37

Fleeing in Terror

My brother raises beef cattle

My brother raises beef cattle on the family farm in SD. Grass fed. Some properties, not much else grows and is too steep or rocky for much else than animal feed.

Sun, 03/01/2020 - 04:03

(Reply to #37) #38

ronald bertram

Not all of South Dakota is

Some areas of South Dakota are flat with good tillable soils. Especially the eastern part of the state.

Sun, 03/01/2020 - 17:29

(Reply to #38) #39

boomer47

@Mrs Paul.

Lucky you. It's been about 40 years since I've actually known any cow cockies. ( cattle farmers)

Oz is land of contrasts. Here on the green coastal belt, we even have dairy farms. Go 'up north' and it's a very different story. A great example is Anna Creek Station, up north in my state, South Australia. It is the largest cattle producing station (ranch) in the world.

Covering 5,851, 000 acres (3,089 square miles) Anna Creek runs 17,000 cattle in a good year. (That's about 344 acres per head) It's a bit dry, arid actually.

I envy you all that beautiful beef. Such is hideously expensive here .

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