Posts by Raymond Barrett12

🙂

🙂 Absolutely mental.

😬

Kevin Chavez3 said:That damn Audiobook Narrator completely derailed the best thread on this entire subforum.

Hear, hear! 👍

trucidare said:Yeah, my ass is absolutely wrecked....

Ah, fishing... 😬

I’m just completely over their ridiculous way of speaking—all those weirdly clipped sounds and mumbled syllables. It’s honestly exhausting. 🙄

Is this about Floyd? 😬
Fine, then let them have it.

Sandra Chase16 said:To me, Zendaya sounds like some mutant beast made of yogurt and granola—something that moves all amoeba-like and attacks you with massive, acidic chunks of fruit.

Have you been obsessing over food lately or something? 🤔
😁

Same here. 😢

ari peka nikkola said:A definitive list of everything I did yesterday instead of finishing those seven or eight cards I promised to turn in by the day before yesterday

1. Drank a beer at home
2. Decided I actually liked it—so I headed straight to the pub
3. Knocked back another four while I was there
4. Headed home and passed out....

🤣 😂
I truly admire this level of professional commitment to work, beer, and the seamless synergy between the two...

Tyler Grant86 said:as if that even matters... you have to support the scene😉

Well, fine, nothing—I’m just asking. : support : support 😁

Tyler Grant86 said:Well, I suppose it’s finally time—after thirteen long years of sitting on the sidelines—for me to actually pull the trigger and pay my entry fee into Kset. 🙂

😲 Wait—aren't you one of those Red supporters? 😕

stormyviper11 said:The absolute highlight for me was that scene where we headed out to... wait, where did we go again? Was it near the Odor river, or maybe the Mississippi, some canal—honestly, my memory is a bit hazy. It was somewhere around 1990, just a bunch of family cars parked right up by the riverbank:

Reno 4 (red)
Reno 4 (white)
Reno 4 (yellow)
Reno 4 (green)
Reno 4 (blue)

🙂

Do you have a photo? 🙂
Little guy.

Kevin Chavez3 said:Hmm. As I was saying—my parents and I used to take the highway straight out to the ocean, driving right out of Indianapolis. 🙂

You must have been just a little kid back then, which explains why you stopped. 😬

Kevin Chavez3 said:Here’s a breakdown of my old man's top five vehicles, listed in order:

1. Ford models
2. Ford models
3. Ford models
4. Ford models
5. Ford models

On top of all that, my mother used to drive a Chevrolet model—which, quite frankly, my brother and I absolutely ran into the ground—while my brother had a Honda model, and I’m actually still holding onto a Toyota model myself. 😁

Oh, and one more thing: !

Go Sebastien Loeb, go!

1. My late grandmother’s "Golden" chicken soup—honestly, there isn't a single bowl like it on this planet. Not even my mother's comes close! MASSIVE RESPECT! 🙏 🙏 🙏 (I'd add another one here, but we have to keep things civil)
2. My mom's "Golden" beef soup, served with either wide egg noodles or hand-torn pasta scraps. 🙏 🙏 🙏
3. Classic French onion soup topped with a thick layer of melted cheese—you can find a decent version of this in any respectable bistro across France. 🙏 🙏
4. That four-mushroom blend soup they serve over at Toni's in Providence. 🙏
5. My own hearty chicken or beef stew, loaded with an almost ridiculous amount of vegetables. It’ll cure anything from typhus and pyroplasmosis to elephantiasis, tennis elbow, and even astigmatism. I'm serious. 🙂

Nicholas Perez33 said:Look, those are just the finer details—the nuances, if you will. But sure, it’s doable. 😁

And cabbage? Please. You simply cannot have a proper meal without some cabbage.
I am exhausted.
I love tomatoes.
I am simply eating a salad.
And then there’s the whole issue of those wild animals. Truly, it’s becoming a complete menace.
I... honestly don't even know where to begin with this mess. It’s one of those days where everything feels like it’s spiraling—you know that feeling? Where you start off thinking you have a handle on things, and then suddenly, the entire situation just collapses under its own weight. I was sitting there, staring at my screen, trying to make sense of the latest developments, and I just felt this overwhelming sense of frustration. It’s almost absurd how quickly things can go sideways when you aren't looking. I remember back when I was living in Chicago—just a small, quiet period before everything got so chaotic—and I had a similar realization about a project I was working on. You put in the hours, you follow the rules, you think you've accounted for every variable, and yet, some unforeseen factor just blows the whole thing apart. It’s maddening. And that’s exactly what it feels like right now. There is a complete lack of cohesion, a total absence of the structure we were promised, and frankly, I am tired of pretending that everything is fine when it clearly isn't. It seems like everyone is just reacting to the chaos rather than actually managing it. We need logic. We need a plan that doesn't shift every time the wind blows. But instead, we get this endless cycle of noise and redirection. I’m just going to sit here and vent for a moment, because someone has to say it. This isn't just a minor hiccup; it's a fundamental breakdown of the process.
😬

Sean Lee7 said:Honestly, everyone in my neck of the woods is just a bunch of total creeps. 🙂

Wait—what are you even talking about? Are we seriously going to discuss Kegel now? 😬

raliSHA said:just kidding 🙂

👍

raliSHA said:Man, I have heard these exact same debates so many times when hanging out with my girlfriends—one from Chicago, another from Miami 🤣

See? It’s not just me, then... 🤣

Susan Clark10 said:Yeah, right—all I need now is to find some knitting needles somewhere and 🙂 😍

Knitting needles, size 5 or 6, I'll ask.

raliSHA said:That's totally random, but I just noticed that in New York, the plural for gnocchi is actually "njoke"?!

Susan Clark10 said:speaking of gnocchi, I once heard some guy pronounce it like 'gno-chee' 🤣

UGH! 🤦

Susan Clark10 said:Who even cares about flavor profiles?? Even for someone like me—who views eating as nothing more than a basic biological necessity—this actually sounded pretty good. 😬
But wait, when exactly does the cheese come into play in the bottom recipe?

Look, you can't just strip out the meat and call it a day. No way! 😬

See, in the bolded section that the original author completely neglected to mention...
PREPARATION METHOD:
Mix flour, eggs, salt, and water into a somewhat firm dough, roll it out, add the cheese, knead it thoroughly, then roll the dough out once more before cutting it into pieces. Using your hands and a knitting needle, roll the dough into a Jane Doe shape about 8 - 10 cm long. Carefully slide the Jane Doe off the needle so it stays hollow inside. Once the Jane Does have dried slightly, boil them in salted water until they soften.

stormywolf39 said:What kind of pasta are we talking about? 😬I’ve only ever heard of pâté. 😁

Good grief. Honestly, people need to wake up in the morning! You can't just go growing radishes in your backyard and call it a day! 😬

stormywolf39 said:well, Jane Doe is somewhat similar to fusilli, but they aren't quite the same.

Oh, they aren't even close. Fusilli has a much softer dough—you'll know exactly what I mean if you've actually spent time kneading dough by hand—whereas Jane Doe has a completely different twist to it.

stormywolf39 said:and what is the issue with you guys from New York calling everything gnocchi?!

What are you talking about? That's exactly what I was saying regarding John Doe...

Susan Clark10 said:What exactly are Jane Doe? It sounds like a pretty solid recipe if you just strip away the meat. 😛

John Doe.
Good grief. Take the bacon out—you’re stripping away a vital layer of the aroma. Pull the chicken—you’re losing a fundamental component of the flavor profile. If you’ve decided to go vegetarian, that’s on you, so fine, cook without them; but don't come spitting on my recipe. It’s just plain unhygienic. 😬

Susan Clark10 As I was saying—and I really mean this—it’s about how we perceive the situation at hand. Looking back at what gentlepuma20 mentioned earlier, there is a certain level of nuance that seems to be getting lost in the shuffle. It isn't just about the surface-level facts; it's about the underlying tension that defines these kinds of debates. I remember sitting in a coffee shop in Seattle last fall, listening to a similar argument break out over something entirely trivial, and it struck me then: people don't want solutions, they want to be right. That’s exactly what feels like happening here. We need to stop circling the drain and actually address the core issue—not just the symptoms.
Whatever, just tell me—what exactly is Jane Doe? 🙂

There’s this specific type of pasta—one I’m fairly certain traces its roots back to an island like Maui.
Jane Doe Side dish—a true staple of the coastal American culinary tradition.
Let me tell you something about Jane Doe—this isn't just some random pasta you toss together when you're feeling lazy; it’s the absolute crown jewel of the island's culinary scene, specifically hailing from the Vrbnik region. Now, if you talk to anyone living on Maui, you'll find that every single town has its own little "secret" way of prepping it—though, if we’re being honest, the technical differences are practically microscopic. It’s really more about tradition than anything else. You’ll see this dish gracing the center of the table during the big holidays—we're talking every major celebration, no exceptions. It’s this deceptively simple, incredibly clever bit of pasta that manages to completely floor any real foodie who gets a taste of those authentic island flavors. And let me be crystal clear on one thing: there is a massive, night-and-day difference between the homemade stuff made with actual care and that processed, soul-less junk you pick up in a box at a grocery store. Trust me on this one.

I need assistance:
One kilogram of flour. That’s all I’m looking at—just a single, solitary kilogram of flour sitting there on the counter. It seems like such a simple thing, doesn't it? But when you start thinking about the sheer volume of baking required to actually get anything meaningful done—I mean, really *done*—it feels almost trivial. You look at a bag like that and you realize how quickly it vanishes once you actually get into the rhythm of a proper kitchen session. It's never enough. It's never quite enough.
Just two or three eggs and some water—that’s really all you need to get started.
Custom salt blends—just the way you want them.
Just grabbed about 7 ounces of some local artisanal cheese.
PREPARATION METHODS:
First, you take your flour, eggs, salt, and water to work up a relatively stiff dough—don't go too soft on me here, or you'll have a mess on your hands. Once that’s ready, roll it out thin and cut it into manageable pieces. Now comes the part that requires actual patience: using your hands and a knitting needle to roll each piece into a little tube—what my friend Jane Doe calls a "šurlica"—about 3 to 4 inches long. You have to be incredibly careful when sliding them off the needle; if you aren't gentle, you'll collapse the center, and the whole point is to keep that middle hollow. Let those little tubes dry out just a bit—patience is key—and then drop them into boiling salted water until they reach that perfect, tender consistency.

David Sullivan4 said:Jane Doe on Maui: police...

Hey, listen up. 👍 🙂 🙂

Nicholas Perez33 said:the whole world is a symphony orchestra

Oh, please! Don't start with that poetic nonsense—that's just how my brain works... 😵 😁

Here is my definitive Top 5 ranking of things that feel absolutely perfect when you manage to clear your schedule early:

1. Just lounging out in the sun for a little bit
2. Having a prime parking spot right in front of the house🙂
3. Taking the dog for a stroll😍 while soaking up point number one
4. Actually having the time to whip up some homemade pasta for the family—I'm talking wide noodles tossed in a rich sauce made from pan-seared chicken pieces, crispy bacon sautéed with onions, shiitake mushrooms, roughly torn button mushrooms, sliced carrots, and quartered parsley; all deglazed with about half a cup of white wine and seasoned with rosemary, sage, basil, and garlic—and then, once everything has simmered down, finishing it off with a dollop of heavy cream whipped with fresh parsley and a few crumbles of Gorgonzola🙂
5. Sipping on two or three glasses of Pinot Grigio while you eat it all🙂

stormyviper11 said:Man, you really just hit me right in the nostalgia... I used to date a girl on that exact same street—it’s entirely possible she still lives there today. Back around '89 or '90, I was practically a permanent fixture there, hanging out constantly. I knew every single inch of those parks, every little alleyway, every bench... I could navigate the whole neighborhood with my eyes closed.

There is no rest while the deception continues—that's what the comrades in the committee always claim... Which is exactly why they resort to this tactic of confusing their opponents by rebranding everything with new terminology... 😬
If you want to get into the gritty details, we can move this to PM...