narcimund

I keep one copy of every business card I've ever had in an album. Since I redesign my own card at least once a year it's a nice collection

How odd. I read quite the opposite in these posts. Most everyone has expressed clear, deeply held opinions without equivocation. Can you help me understand your position by listing who has said they aren't sure compared with who has said the opposite? First Class Citizen Twice Over

Oh, major wet spot on my chair now... More and more I'm thinking Mikkif is my long lost twin sister. I've got to go ask my mother some piercing questions... First Class Citizen Twice Over

Yeah, but we were smart enough to have our employee assemble the ad! First Class Citizen Twice Over

Hey, this photo is totally realistic. No shit! It's how we started. The difference is whether you stay ghetto like this or if you put your pennies together for the next shiny piece of equipment and stay up late a few dozen weeks in a row until you know more than you did. Soon you're a real business with employees and controlled environments and solid plutonium servers. So don't laugh at Todd. He's a walking pimple with smelly armpits in your math class today but tomorrow he's going to tell you which cubical you're spending your adult life in. First Class Citizen Twice Over

Here's one my boyfriend and I made a few years ago. First Class Citizen Twice Over

Well, the purpose of chlorine in pools isn't to clean up the piss, but to inhibit bacterial growth. Piss is sterile and it also inhibits bacterial growth. So perhaps the analogy is just as good the other way as well. First Class Citizen Twice Over

For all the bitching that this site doesn't abide by standards of public institutions, I've never heard one of the freedom fighters explain why private property should be held to the same standards. Jraf or fedykin, please explain that. No sloganeering, no chanting, no emotional soapboxing. Just explain with clear logic and facts why one is morally obligated to allow unfettered public use of one's private property (such as this privately owned and operated discussion forum or your own living room.) By the way, you've succeeded in making people think. You've just failed to make them think what you want them to think. If you can adequately answer my question above, you'll have gone a long way in bridging that gap. First Class Citizen Twice Over

Since you admit you don't know the correct percentage, why are you using worthless figuring to come up a bogus number? It's not 18%. It's far, far less. USPA has been giving away Gold Wings for what, 30 or 40 years? The current membership lists have no relation to the total membership over 4 decades. I'd *GUESS* the correct number is closer to 3%, which would support Phreezone's hypothesis. First Class Citizen Twice Over

Not desperate at all. I was offering a service to somebody who seemed to need it. If you're getting away with murder, congratulations. You would have to pay cash money to get those numbers from us. It sounds like you've got the right provider, at least as long as they stay in business. First Class Citizen Twice Over

Sounds like yet another website that should be hosting with us. First Class Citizen Twice Over

If you saw an ad on television explaining this, why are we supposed to believe the participants won't see the same ad? Maybe I don't understand this because I don't ever watch tv. First Class Citizen Twice Over

Why am I thinking I won't find the 91 or 95 in any local shops? I'll have too keep my eyes open for a more recent vintage. In the end we mismatched with an Australian Shiraz that was open from last night and needed finishing. Yes, it's not the right wine, but it doesn't have to be right when eating en famille. It turns out guinea fowl is rich and luscious, tastes like chicken of course, but more oily and firmer. It loved the red jammy glaze. The breast is white and the hindquarters dark. The carcass is simmering for tomorrow's soup right now. First Class Citizen Twice Over

Guinea fowl. I've never had it before, but it appears quite dark through the skin. I burned the orange/apricot sauce ('cause I was at the computer posting to DZ.com!) so I'm just going to use the leftover duck sauce from yesterday. That's tayberry, pomegranate, and red wine with rosemary and thyme. First Class Citizen Twice Over

That's about what I'm going to spend on my February trip to the Domincan Republic to participate in their Air Force Boogie. So I guess my answer is, a skydiving adventure in a third world country. First Class Citizen Twice Over

Sorry, just one more. My boyfriend wanted me to throw in his version. "Deboned, deskinned roast of upper arm. Wrap in brioche with an onion and garlic compote. Rotisserie in 350 degrees then serve sliced with a port reduction." I think a madeira reduction might be better, but we could experiment. First Class Citizen Twice Over

Damnit! Multiple spaces don't render in html. And this forum's markup doesn't allow   either. Sorry, I can't draw it. Anyway, it's a small glass, maybe 2.5 ounces. It's narrow and constricts right below the rim. It's like a small bowl with a narrower chimney. First Class Citizen Twice Over

I've certainly done the garlic studded roast before, and it's yummy, but in a dry roasting situation I feel it insults the integrity of the skin, resulting in a drier meat and watery drippings. In the case of a human arm, I would instead prefer to slow roast it over an open fire with uninjured skin and serve it with flavorful condiments. Of course, letting the meat rest after removing it from the heat plays a large role in distributing the flavors and getting a finger-picking texture. Condiments? Perhaps a thai salt-and-pepper sauce with lime and lemongrass? A moroccan raisin and almond paste? I wouldn't turn down Indian chutneys and stuffed dried chilis. Human meat is so flexible! First Class Citizen Twice Over

Hans, I'm at a loss for a wine for the fowl. Any suggestions? If all else fails, I still have time to chill some bubbles. First Class Citizen Twice Over

Sadly the pair of cut crystal snifters (a gift from an ex's mother) suffered an accident and now there's only one. I have a secret though. Don't tell anyone, but snifters are more for show than drinking. I have some cheapo grappa glasses that are far better with brandy. They're shaped sorta like this: \ / | | | | / \ / \ | | | | | | \ / \ / ____ | | | _______ First Class Citizen Twice Over

Yes, after a magnum and two 750s and a 375 and miscellaneous liquors, I mispelled the appellation of the first wine. Guilty. Tonight I guess I'm not quite out of momentum. A pre-dinner snack was garlicky olive oil fried toast wedges with a shaving of tomato and crumbles of brandy-poached chilled foie gras. I topped each wedge with a crispy garlic slice 'cause I had them sitting around anyway. A tangy Oregon riesling was cooling after a sunday sitting around a toasty fire reading books. Dinner is in the oven now. It will be a roasted guinea fowl scented with garlic and lemons. I'm going to make an apricot and orange glaze with the pan drippings. My boyfriend says he will contribute a light baby greens salad with some hot fried jamon serrano left over from last night. "The saltiness goes well with tomatoes," he says. First Class Citizen Twice Over

Ok, you asked for it. Quoted from another thread where I describe last night's dinner party: Well, let me tell you about last night. We finally got the DZO and his girlfriend (who runs the video at the DZ) to drive up for dinner. We wanted to make it special. Dinner began with a cheese plate. A goopy, creamy, french cheese called Eppoises (ask around any cheese nerds you know and watch their eyes get big.) Also served a chevre and a rosemary-encrusted manchego. This all accompanied by a magnum of borolo. While the sauces reduced, we gave them a tour of the liquor cabinet. Scotches and cognacs and grappas were passed around. Dinner proper was a tapas family-style smorgasbord. It included three flame grilled duck breasts in a tayberry, wine, and pomegranate syrup, grilled new zealand rack of lamb in a port and veal demi-glaze with carmelized onions, crab-stuffed imported pequillo peppers, jamon serrano wrapped prawns with hawaiian alae salt and green onions. Of course a lovely fresh green salad with more chevre, pomegranate seeds, and provolone and proscuitto stuffed peppers, and several more wines were involved as well. Dessert was a store-bought opera cake with polished genache and a sprinkling of 24k gold dust. Coffee, more cognacs, ice wine, and a 25 year old grand marnier I bring out only on special occasions. We outdid ourselves this time! First Class Citizen Twice Over

Well, let me tell you about last night. We finally got the DZO and his girlfriend (who runs the video at the DZ) to drive up for dinner. We wanted to make it special. Dinner began with a cheese plate. A goopy, creamy, french cheese called Eppoises (ask around any cheese nerds you know and watch their eyes get big.) Also served a chevre and a rosemary-encrusted manchego. This all accompanied by a magnum of borolo. While the sauces reduced, we gave them a tour of the liquor cabinet. Scotches and cognacs and grappas were passed around. Dinner proper was a tapas family-style smorgasbord. It included three flame grilled duck breasts in a tayberry, wine, and pomegranate syrup, grilled new zealand rack of lamb in a port and veal demi-glaze with carmelized onions, crab-stuffed imported pequillo peppers, jamon serrano wrapped prawns with hawaiian alae salt and green onions. Of course a lovely fresh green salad with more chevre, pomegranate seeds, and provolone and proscuitto stuffed peppers, and several more wines were involved as well. Dessert was a store-bought opera cake with polished genache and a sprinkling of 24k gold dust. Coffee, more cognacs, ice wine, and a 25 year old grand marnier I bring out only on special occasions. We outdid ourselves this time! First Class Citizen Twice Over

Too bad they didn't host with us. First Class Citizen Twice Over

My web company uses macs for all of the creative design and website production. We use custom-made FreeBSD servers for all server responsibilities. We use Windows boxes for testing and nothing else. We have 6 macs now. We have had many more in the past that we cycled through as well. If you want any specific questions answered, PM works well. First Class Citizen Twice Over