History - Historia
Here you can see all the history of previous conversations.
Aquí se puede ver todo el historial de conversaciones anteriores.
956229 jdawg78 : tacos de lengua.
956230 jdawg78 : And I've never had tongue, but they made it taste good.
956231 charliedontsurf : I'll pass on the tongue
956232 charliedontsurf : they told me it was tender......wrong
956233 charliedontsurf : I had it once at a Korean BBQ
956234 jdawg78 : Well they slow roasted it...and then shaved it.
956235 jdawg78 : So it was really finely sliced, with cilantro and onion.
956236 jdawg78 : So it was nice and tender.
956237 jdawg78 : Korean BBQ sounds good. We don't have any good korean places here.
956238 jdawg78 : I miss having some nice bulgogi.
956239 charliedontsurf : Boque....a lot like the powerless vs powerlessness dilemma
956240 boqueron : I think both of you are starving lol
956241 charliedontsurf : bulgogi sounds like something that happens when you've been without sex for awhile
956243 boqueron : I paste the link because it is quite clear
956244 charliedontsurf : estoy bien satisfecho en este preciso momento jaja
956245 jdawg78 : It's basically bbq beef. And it's marinated in this sauce with some asian pear. There's an enzyme in the pear that actually tenderizes the meat.
956246 boqueron : By the way , what does sex means lol
956247 jdawg78 : Jesse: Science Byotch!
956248 charliedontsurf : Yes, more clear than Bob or I could explain, well done, Sport
956249 charliedontsurf : You'll find out when your testes drop, Boque
956250 jdawg78 : Birds do it, bees do it.
956251 jdawg78 : Even educated fleas do it.
956252 charliedontsurf : But they don't cuddle afterwards
956253 boqueron : Sad but true
956254 charliedontsurf : When a third person enters the conversation, Bob always goes mute, I don't get that fella, don't get him one iota
956256 boqueron : Iota?
956257 charliedontsurf : iota....a small bit or piece, Boque
956258 charliedontsurf : la iota
956259 boqueron : Ok. a iota of sant in fried egg give them very goos taste
956260 charliedontsurf : actually apice
956261 jdawg78 : add ID to IOTA
956262 boqueron : salt*
956263 boqueron : Pizca, ápice
956265 charliedontsurf : DI JD
956266 charliedontsurf : deslexia lol
956267 boqueron : Mexicans cook paella , but they do it very spicy
956268 jdawg78 : I thought Paella was Spanish.
956269 charliedontsurf : Their horchata sucks too
956270 boqueron : So tehy kill the real taste of original paella
956271 jdawg78 : Named after the type of pan used.
956272 charliedontsurf : Instead of almond dust or tiger nut they use almonds, add ice and use water instead of milk, very bland and weak
956274 jdawg78 : It's like the leftover water used in making rice pudding.
956275 boqueron : Yes, paella is a Spanish dish, however, thanks to emigration and technologies, such as Internet , the recipes are widely spread around the world
956276 boqueron : Que pedazo de frase, espero que no tenga muchos errores lol
956277 charliedontsurf : You need saffron, too, not just food coloring
956278 jdawg78 : I'm sure they haven't messed it up as much as Americans have messed up other recipes.
956279 charliedontsurf : Yeah, probably lol
956280 boqueron : Exactly and it gives a really good taste as well
956281 jdawg78 : Saffron is expensive...and you have to watch out for fake saffron.
956282 boqueron : Another dish tht many foreign people love is Tortilla de patatas
956283 charliedontsurf : I have to admit, though, that oftentimes I like Americanized versions as much or better, we tend to use more cheese and meat
956284 jdawg78 : Yeah, some new things are born.
956285 charliedontsurf : Yeah, tortilla de patatas is pretty common and easy
956286 jdawg78 : But also it becomes so far removed that it isn't even the same thing.
956287 boqueron : Unfortunately a high percent of cooks, use fake saffrom ( colorante alimentario )
956288 charliedontsurf : For example, in my bucatini alla amatriciana I used bacon instead of pancetta or guincilli (sp)
956289 jdawg78 : Goulash for example.
956290 jdawg78 : It somehow became a meat pasta dish here.
956291 charliedontsurf : I like the salt and smoke flavor and triple the amount haha
956292 charliedontsurf : We're avowed carnivores JD
956293 jdawg78 : Hungarian goulash is a meat dish with spices, onions, etc.
956294 jdawg78 : And americans are like -let's serve tomato sauce with macaroni pasta.
956295 jdawg78 : Goulash-
956296 charliedontsurf : Yes, goulash is famous
956297 jdawg78 : And the hungarians are like -WTF man?-
956299 jdawg78 : Where's the paprika?
956300 charliedontsurf : in the cupboard in the back
956301 jdawg78 : Koreans are also carnivores, I read somewhere that there isn't a proper korean word for meat.
956302 charliedontsurf : just improper?
956303 jdawg78 : Not meat...
956304 jdawg78 : They are so into meat they don't have a proper term for -vegetarian-
956305 jdawg78 : I meant.
956306 charliedontsurf : I like that lol
956307 charliedontsurf : We're humans, not rabbits
956308 jdawg78 : I think we are better suited to eat fish and fruits really.
956309 jdawg78 : Based on the long intestines.
956310 charliedontsurf : We have canine teeth and wisdom teeth
956311 jdawg78 : People that are straight vegan vs meat eaters vs pescatarians.
956312 charliedontsurf : But hey, I like fish a lot
956313 jdawg78 : The fish eaters tend to be a bit healthier.
956314 jdawg78 : So do bears and monkeys.
956315 jdawg78 : For ripping into fish and fruits.
956316 charliedontsurf : When we only lived to age 50 it was fine
956317 boqueron : we made a favor to vegeterian when eat cows
956318 jdawg78 : I think we are genetically adapted as frugovores.
956319 charliedontsurf : our joints minds and tooth enamel were fine
956320 boqueron : cows eat green
956321 boqueron : So you eat cow and they can eat green
956322 charliedontsurf : True Boque
956323 jdawg78 : Man I'm getting hungry.
956324 charliedontsurf : I'll have a medium rare ribeye and a baked potato, extra butter
956325 jdawg78 : Reminds me of the Mitchell and Webb sketch.
956326 charliedontsurf : sorry JD
956327 jdawg78 : I'll have some meat please.
956328 boqueron : I love ribeye rare
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