stringertom
Bionic Poster
When I see champagne celebrations of athletes wearing goggles I think of eye protection that should have been worn by Mike B during his encounter with some bush. I've never had bush I would trade my eyesight for.
Word Association!!
- Thread starter StealthGnome
- Start date
Mike Bulgakov
G.O.A.T.
Could cornea abrasions be the cause of Rafa's decline? Spanish women!
stringertom
Bionic Poster
Nike manufactures abrasion resistant shorts for Rafael Nadal. Otherwise, he would need to adopt good golfers apparel strategy...wear two pairs of shorts in case you get a hole in one.
Dedans Penthouse
Legend
The daily grind.
Too much frottage = fromage.
Too much frottage = fromage.
stringertom
Bionic Poster
Rice grown in marshy paddies, combined with herbs and spices like saffron and paprika make for a delicious base for a favorite dish of Nadal's country...paella!
stringertom
Bionic Poster
Nadal and Djokovic use to go on and on. Thankfully, they get to the end a little quicker recently.
Mike Bulgakov
G.O.A.T.
Going on and on during Australian Open trophy ceremony speech...
Sentinel
Bionic Poster
Going on and on during Australian Open trophy ceremony speech...
I certainly wont be choosing these two slouches if I had to go to Mordor with a team to destroy the ring.
stringertom
Bionic Poster
Mike Bulgakov
G.O.A.T.
Maria Perello looks rather bristly.
"Waiter, there is a pubic hair in my borscht!"
"So sorry! Our new chef, Maria Kirilenko, is not very good at multi-tasking. Russian pubes are easier on the eyes, you know."
"Hmm, I see that she is not a natural blond"
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stringertom
Bionic Poster
My dream job as a Brazilian wax artist for WTA stars might improve the purity of borscht served to you, dear friend.
Vcore89
Talk Tennis Guru
Maria Perello looks rather bristly.
"Waiter, there is a pubic hair in my borscht!"
"So sorry! Our new chef, Maria Kirilenko, is not very good at multi-tasking. Russian pubes are easier on the eyes, you know."
"Hmm, I see that she is not a natural blond"
in continuation...
''That's as far as I got too'', who knows what else is in there!
Anyhow, so long it doesn't wiggle in the soup but caresses my throat gently like tender parsley.
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Mike Bulgakov
G.O.A.T.
A conversation that would not go well:
Wife: Why the cough?
Me: It's nothing, honey. I just have one of Maria Kirilenko's pubic hairs caught in my throat.
Wife: Why the cough?
Me: It's nothing, honey. I just have one of Maria Kirilenko's pubic hairs caught in my throat.
Vcore89
Talk Tennis Guru
''Honey, it matters not how much you try to brush them aside, you'll inevitably swallow some of Maria K's golden thread.''
Mike Bulgakov
G.O.A.T.
In Russia, the carpet rarely matches the blonde drapes. James 'As long as the carpet matches the drapes' Bond wouldn't mind in the cases of Kournikova, Sharapova, and Maria Kirilenko...
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Mike Bulgakov
G.O.A.T.
India makes me think of eggplants, baingan bharta, Sentinel's puppies, and great ATP volleyers. Actually, India is the one major country in the Northern Hemisphere that I have never been to. I would like to visit someday, but am afraid to after reading Sureshs' accounts of the WC situations on trains and everywhere else...
stringertom
Bionic Poster
I need to be seated on my morning throne when reading any poast that contains both Sureshs and WC. Think of the potential consequences before making this mistake again, Mike B.
Mike Bulgakov
G.O.A.T.
In Scandinavia, people like to have their space when seated on the morning train, and in general, when in crowds. This suits me...
stringertom
Bionic Poster
I once took a morning train from Nice to Cannes on the French Côte d'Azur and then a bus to Grasse for a tour of several perfumeries. Coming home required ample personal space as I must have smelled like a French whoeur on a holiday.
Mike Bulgakov
G.O.A.T.
Skagen was once popular with artists, largely for its lighting...
stringertom
Bionic Poster
The Barbary Coast pirates of the early 19th century were the common enemies of the Kingdom of Sweden and infant republic U.S.A. The two nations fought a war to free captive sailors and ships from the North African oppressors. The U.S. Marine Corps fought their first foreign battles there and these actions are honored in the Corps' hymn, From The Halls Of Montezuma To The Shores Of Tripoli.
D
Deleted member 733170
Guest
Moulay Ismael, the mad despotic Morocccan King who built Meknes was arguably the architect of the Barbary pirate movement at least as far as Britain was concerned. They sailed as far as Cornwall and Devon in their hunt for 'White Gold'.
Mike Bulgakov
G.O.A.T.
Swedish and Norwegian women brawling at holiday hotel breakfast buffets over positions in line for the various offerings of pickled herring...
stringertom
Bionic Poster
Fawlty Towers hotel breakfasts were often an adventure in slapstick humor, especially when bangers being served were "off" or Manuel's pet rat, Basil, would get loose.
stringertom
Bionic Poster
Basil pesto sauce over angel hair pasta with grilled chicken breast, fresh Buffalo mozzarella and beefsteak tomatoes...heaven on a plate!
Vcore89
Talk Tennis Guru
Here's why mozzarella is the best pizza cheese, according to science
http://theweek.com/speedreads/447328/heres-why-mozzarella-best-pizza-cheese-according-science
August 27, 2014
You probably didn't need scientific confirmation of the fact that mozzarella is a delicious cheese that's even more delicious when it's melted on a pizza. But in case you did, the researchers at the University of Auckland in New Zealand have explained exactly why we tend to prefer some nice and gooey mozz.
According to their paper, "Quantification of Pizza Baking Properties of Different Cheese, and Their Correlation with Cheese Functionality," published in the August issue of the Journal of Food Science, mozzarella's scientific properties, like its high moisture content and natural elasticity, allow it to react to heat in a way that's the most desired by customers:
In the oven, the water in the cheese evaporates to create steam, which causes it to bubble. Since mozzarella is so stretchy, the bubbles can expand and become fairly big. As the bubbles grow, the oil sitting on top slides off and the exposed mozzarella starts to brown.
Other cheeses, the researchers found, were less successful. Cheddar, for instance, could brown beautifully, but its relative inelasticity prevented it from bubbling up and getting gooey. Gruyere had the opposite problem: It made some lovely bubbles, but failed to brown at all.
So what is a cheesemonger to do with all of this knowledge? Researcher Bryony James says that understanding cheese's scientific properties could help us make an even more perfect pizza in the future. "When we understand food right down to its micro-structural level," she says, "it gives us the levers we need to change the way it behaves."
If that means we're one step closer to discovering a way to create an oozing, perfectly browned pizza made entirely of Brie and Gruyere, I'll take it. Samantha Rollins
http://theweek.com/speedreads/447328/heres-why-mozzarella-best-pizza-cheese-according-science
August 27, 2014
You probably didn't need scientific confirmation of the fact that mozzarella is a delicious cheese that's even more delicious when it's melted on a pizza. But in case you did, the researchers at the University of Auckland in New Zealand have explained exactly why we tend to prefer some nice and gooey mozz.
According to their paper, "Quantification of Pizza Baking Properties of Different Cheese, and Their Correlation with Cheese Functionality," published in the August issue of the Journal of Food Science, mozzarella's scientific properties, like its high moisture content and natural elasticity, allow it to react to heat in a way that's the most desired by customers:
In the oven, the water in the cheese evaporates to create steam, which causes it to bubble. Since mozzarella is so stretchy, the bubbles can expand and become fairly big. As the bubbles grow, the oil sitting on top slides off and the exposed mozzarella starts to brown.
Other cheeses, the researchers found, were less successful. Cheddar, for instance, could brown beautifully, but its relative inelasticity prevented it from bubbling up and getting gooey. Gruyere had the opposite problem: It made some lovely bubbles, but failed to brown at all.
So what is a cheesemonger to do with all of this knowledge? Researcher Bryony James says that understanding cheese's scientific properties could help us make an even more perfect pizza in the future. "When we understand food right down to its micro-structural level," she says, "it gives us the levers we need to change the way it behaves."
If that means we're one step closer to discovering a way to create an oozing, perfectly browned pizza made entirely of Brie and Gruyere, I'll take it. Samantha Rollins
stringertom
Bionic Poster
Ricotta cheese on a Pizza Bianca with lots of garlic and basil is a wonderful taste sensation. I like to add spinach, fresh Roma tomatoes and broccoli as toppings.
stringertom
Bionic Poster
Corner Pizza at Church Avenue and E. 3rd St. in Brooklyn introduced me to Sicilian pizza when I first moved to NY.
Two slices and a Coke cost less than $2.
And then it was off to the F train for a trip into Manhattan for a movie or a concert.
Two slices and a Coke cost less than $2.
And then it was off to the F train for a trip into Manhattan for a movie or a concert.
SoBad
G.O.A.T.
Some of the 5-star morning fish scuffles I’ve observed will put a South Bronx soup kitchen to shame, for sure.
SoBad
G.O.A.T.
Replace chicken with lamb, seafood, or at least beef; swap tomatoes for some garlic thing, and I am ready to stray from the Djokovic diet.
SoBad
G.O.A.T.
F is a good train -- hits a lot of the spots.
SoBad
G.O.A.T.
If by “spinach, fresh Roma tomatoes and broccoli” you mean “wild mushrooms, prosciutto, and green olives”, I don’t see how one could reasonably dispute this assertion.
stringertom
Bionic Poster
I was a wild and crazy college student when I went hunting for mushrooms in a cow pasture unfortunately monitored by a farmer armed with a shotgun filled with rock salt cartridges. I've never run faster!
Rusty Shackleford
G.O.A.T.
Fear is the best PED.I was a wild and crazy college student when I went hunting for mushrooms in a cow pasture unfortunately monitored by a farmer armed with a shotgun filled with rock salt cartridges. I've never run faster!
Rusty Shackleford
G.O.A.T.
At one point I was quite fond of making sandwiches with Captain Gorton's Fish Sticks, mayonaisse, and tabasco.
Yes, I know. I'm such a gourmand.
stringertom
Bionic Poster
It is common belief that mayonnaise originated neither in France or County Mayo in Ireland but in the town of Mahon on the Balearic island of Menorca, just a bit of Mediterranean water away from the home of another Balearic export to the pro tennis tour.
Mike Bulgakov
G.O.A.T.
Mayo is commonly served on fries in Holland, but it is unclear how Marloes eats her fries...
