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Author Topic: Sizzle!
Michelle
Moderator
Babbler # 560

posted 26 January 2006 07:21 PM      Profile for Michelle   Author's Homepage     Send New Private Message      Edit/Delete Post
Mr. Magoo! I just heard your second Sizzle now! You gave me a shout-out!

Then I just realized that there hasn't been a thread started about this podcast yet. So...Magoo has a cooking podcast! Those of us who argue with Magoo on a regular basis here also know that he's a pretty dedicated regular in the foodie threads.

Anyhow, here's his podcast and it's pretty darn good! All I can say is, I sure wish I could sound that composed and natural without a script.

(No chance you might do a vegan episode at some point, huh? )


From: I've got a fever, and the only prescription is more cowbell. | Registered: May 2001  |  IP: Logged
Michelle
Moderator
Babbler # 560

posted 26 January 2006 07:46 PM      Profile for Michelle   Author's Homepage     Send New Private Message      Edit/Delete Post
P.S. I was just listening to you talk about getting saffron in those little envelopes. You could do that, but it's very expensive in those little teeny portions. You get a much, much better deal if you buy them in those little plastic cases. You'll pay about $10 or so, but you'll get so much more for your dollar, especially if you like to use it in rice and potatoes.

A good place to buy it (if you're in a large city) is an Arab or Persian store. But other specialty food markets have them too. (However, you'll get it cheaper at a place that caters to an ethnic group that uses it regularly in their cooking.)


From: I've got a fever, and the only prescription is more cowbell. | Registered: May 2001  |  IP: Logged
lagatta
rabble-rouser
Babbler # 2534

posted 26 January 2006 08:28 PM      Profile for lagatta     Send New Private Message      Edit/Delete Post
I always buy safran in the little plastic cases - it is expensive but lasts for many dishes, and basically I only use it for "company cooking".

Listening to the first podcast - great! I'll get back to the other one tomorrow.


From: Se non ora, quando? | Registered: Apr 2002  |  IP: Logged
sidra
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Babbler # 11490

posted 26 January 2006 08:57 PM      Profile for sidra   Author's Homepage     Send New Private Message      Edit/Delete Post
Do you mean saffron, Lagatta ?
From: Ontario | Registered: Dec 2005  |  IP: Logged
lagatta
rabble-rouser
Babbler # 2534

posted 26 January 2006 09:00 PM      Profile for lagatta     Send New Private Message      Edit/Delete Post
Yes sorry, I was thinking in French.
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Amricain galitaire
rabble-rouser
Babbler # 7911

posted 26 January 2006 10:24 PM      Profile for Amricain galitaire   Author's Homepage     Send New Private Message      Edit/Delete Post
So THAT'S what you sound like?

Not what I expected at all. You sound like a really nice guy.

No wait, I didn't mean it like that.

You just don't sound like the way you write.

Anyway, your podcast made me hungry. So it works! One day, we'll meet at your place and argue over duck under glass or something.


From: Chardon, Ohio USA | Registered: Jan 2005  |  IP: Logged
Michelle
Moderator
Babbler # 560

posted 27 January 2006 07:21 AM      Profile for Michelle   Author's Homepage     Send New Private Message      Edit/Delete Post
Heh, yeah. If you make enough podcasts, Magoo, you'll be obliged to have all the babblers over to your place for supper.
From: I've got a fever, and the only prescription is more cowbell. | Registered: May 2001  |  IP: Logged
skdadl
rabble-rouser
Babbler # 478

posted 27 January 2006 08:43 AM      Profile for skdadl     Send New Private Message      Edit/Delete Post
Gee, Mr M: So that's you, eh? Who knew?

Good session: good menu, great natural narration. You have found your calling, Mr M.

I must quibble over your treatment of the leeks. It is possible to rinse them higher than you do, and if you do, you get a lovely smaller core of slightly green leek under the first bits of tough outer leaves.

To do that you need to do a vertical slice part-way through down to about the last half inch, and then you rinse away, layer by layer. It is boring but worth it. Even after listening to your method, I think I would still do that because I have met leeks that had mud way into the white part, and there are few things worse than biting grit.

But you wanted controversy, didn't you, Mr M?

Good show, anyway.


From: gone | Registered: May 2001  |  IP: Logged
Reality. Bites.
rabble-rouser
Babbler # 6718

posted 27 January 2006 09:57 PM      Profile for Reality. Bites.        Edit/Delete Post
quote:
Originally posted by Michelle:
(No chance you might do a vegan episode at some point, huh? )

Here's a recipe from today's Star for Black Bean Soup With Avocado Salsa & Tortilla Chips, from the book La Dolce Vegan! Vegan Livin' Made Easy

http://tinyurl.com/79d4q

I listened to Magoo's podcast today. Quite a shock. I was expecting him to sound like Jim Bachus and be bad-tempered. Instead, I kept picturing him in a thong.


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Cartman
rabble-rouser
Babbler # 7440

posted 27 January 2006 10:36 PM      Profile for Cartman        Edit/Delete Post
quote:
I listened to Magoo's podcast today. Quite a shock. I was expecting him to sound like Jim Bachus and be bad-tempered. Instead, I kept picturing him in a thong.

From: Bring back Audra!!!!! | Registered: Nov 2004  |  IP: Logged
Michelle
Moderator
Babbler # 560

posted 29 January 2006 10:08 AM      Profile for Michelle   Author's Homepage     Send New Private Message      Edit/Delete Post
Magoo, I think you should get Ms. Magoo to speak up once in a while! If she's there, I'll bet it would be fun to hear a bit of banter once in a while. Some of the most popular podcasts out there are by husband and wife teams.
From: I've got a fever, and the only prescription is more cowbell. | Registered: May 2001  |  IP: Logged
skdadl
rabble-rouser
Babbler # 478

posted 29 January 2006 10:11 AM      Profile for skdadl     Send New Private Message      Edit/Delete Post
I kept leaning in to hear anything I could, any sound, any sign at all from Mrs Magoo - I mean, she didn't even clear her throat!

Yes. Let's hear some kibbitzing.


From: gone | Registered: May 2001  |  IP: Logged
Reality. Bites.
rabble-rouser
Babbler # 6718

posted 29 January 2006 10:54 AM      Profile for Reality. Bites.        Edit/Delete Post
I assumed she was nowhere around. Many cooks are the "artiste" type who work best on their own, and when you add to that a man doing something techy, I wouldn't be surprised if Ms. Magoo left the house entirely.
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Michelle
Moderator
Babbler # 560

posted 29 January 2006 10:57 AM      Profile for Michelle   Author's Homepage     Send New Private Message      Edit/Delete Post
He said in the podcast that she was sitting next to him for moral support so that he doesn't feel like he's talking to the dishpan.

Well, he said it in the chicken dinner podcast - not sure if he did in the first one about the Japanese meal he made, but he mentioned to me that she was in that one too.

Magoo! Don't be shy! Address your adoring fans!


From: I've got a fever, and the only prescription is more cowbell. | Registered: May 2001  |  IP: Logged
Reality. Bites.
rabble-rouser
Babbler # 6718

posted 29 January 2006 11:03 AM      Profile for Reality. Bites.        Edit/Delete Post
I haven't heard the chicken dinner one yet.

I still don't believe it's him, anyway. Seems too charming. I'd always assumed his cooking method involved getting the food so angry it cooks itself.


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Stephen Gordon
rabble-rouser
Babbler # 4600

posted 29 January 2006 12:05 PM      Profile for Stephen Gordon        Edit/Delete Post
quote:
Originally posted by skdadl:
I kept leaning in to hear anything I could, any sound, any sign at all from Mrs Magoo - I mean, she didn't even clear her throat!

Yes. Let's hear some kibbitzing.


I was hoping to hear some heckling:

'Why are you wearing your Spiderman costume?'

'What a dull anecdote.'


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Cartman
rabble-rouser
Babbler # 7440

posted 29 January 2006 05:48 PM      Profile for Cartman        Edit/Delete Post
Well done Magoo.
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Jacob Two-Two
rabble-rouser
Babbler # 2092

posted 29 January 2006 07:29 PM      Profile for Jacob Two-Two     Send New Private Message      Edit/Delete Post
quote:
'Why are you wearing your Spiderman costume?'

I'm sure the point of the Spidey suit is well understood by them both.


From: There is but one Gord and Moolah is his profit | Registered: Jan 2002  |  IP: Logged
Mr. Magoo
guilty-pleasure
Babbler # 3469

posted 30 January 2006 05:46 PM      Profile for Mr. Magoo   Author's Homepage     Send New Private Message      Edit/Delete Post
Thanks for all the comments! I've been sick since last week & in lurk mode, but I'll answer a few now.

quote:
You gave me a shout-out!

Yup! For those who'll never hear it, Michelle hooked me up with this gig.

quote:
No chance you might do a vegan episode at some point, huh?

There's a chance. But I'm really just taping myself cooking dinner, so I'll need to crave a vegan dinner first.

quote:
You get a much, much better deal if you buy them in those little plastic cases.

I have one now. But over the holidays I wanted to make that potato recipe for guests, and all I could find was the little envelope, at an Italian groceteria. I find the little plastic box brand is better, too.

quote:
You just don't sound like the way you write.

Hehe. I guess I never write about how I'm trussing a chicken or washing my hands.

quote:
To do that you need to do a vertical slice part-way through down to about the last half inch, and then you rinse away, layer by layer.

Ya, if I were making leek soup I'd do that for sure. But for this recipe, I like the leek slices to stand on end, and if you slice into the rings they just fall apart.

quote:
But you wanted controversy, didn't you, Mr M?

Boy howdy! I told people how to make gravy, didn't I? That's like telling people how to pray, or cure hiccups.

quote:
If she's there, I'll bet it would be fun to hear a bit of banter once in a while.

I'll see what she thinks of the idea. Are you sure, though? Because the banter could take over until you're left with 45 minutes of dickering and a ham sandwich, half made.

quote:
I assumed she was nowhere around. Many cooks are the "artiste" type who work best on their own

No, she's there all right, as is Ernest sometimes. We feed him before I begin so he doesn't caterwaul. Mrs. M. hands me paper towels, writes things on paper for me ("Stop saying '...and now we'll just...' so much") grabs things I could need, and points to labels and such to remind me to say "get the 14 oz can" or "be sure it's unsweetened" and such.

quote:
'What a dull anecdote.'

You may yet be treated to the frankness of an old married couple.

quote:
Well done Magoo.

Thanks! It's a hoot. A little odd at first, but a hoot.

Here's my first lame excuse: last weekend I set up to do Thai Green Curry, with me pounding the curry in a mortar and pestle from scratch, but halfway through I checked the tape and there was nothing. Bad tape. So that one's lost forever. The curry was amazing though.


From: `,_,`,_,,_,, | Registered: Dec 2002  |  IP: Logged
lagatta
rabble-rouser
Babbler # 2534

posted 30 January 2006 07:11 PM      Profile for lagatta     Send New Private Message      Edit/Delete Post
Some other time...

I made a simple salmon tart yesterday - Pharmaprix (aka Shopper's Drug Mart) had the big tins of red salmon for 2,99$ so I bought several, as the tinned type has lots of tiny soft bones that are an excellent source of calcium for people who can't consume cow's milk. No potato, simply because I didn't have any; I made a roux with olive oil and flour and made a sauce to bind the pie mixture with the juice from the tin and a bit of "soya cream" - alas only available in Europe, for some strange reason. I added spinach - fresh, stems and spines removed, washed and cooked in their own water, then squeezed dry (put the spinach juices in soup so as not to waste the vitamins) and some parsley, and garlic obviously. I didn't add chopped red onion - was in a bit of a hurry as I had been making bread and didn't want to leave the oven on for too long, nor turn it off and on again) - but it would be a good addition too.

I do add one egg to bind the filling mixture together, but it isn't quiche-like.

Obviously you can do tarts and pies with fresh salmon, and add some smoked salmon for a special treat for you and your cats.

I've posted the crust dough I make several times here and don't feel like looking for it again - it is Deborah Madison's yeasted olive oil tart dough; you can google it. Unlike short crusts made with wholegrain flour, it is not vaguely pathetic.


From: Se non ora, quando? | Registered: Apr 2002  |  IP: Logged
Reality. Bites.
rabble-rouser
Babbler # 6718

posted 30 January 2006 07:25 PM      Profile for Reality. Bites.        Edit/Delete Post
lagatta... how would you feel about making two and mailing one?
From: Gone for good | Registered: Aug 2004  |  IP: Logged
lagatta
rabble-rouser
Babbler # 2534

posted 30 January 2006 07:37 PM      Profile for lagatta     Send New Private Message      Edit/Delete Post
You can make one yourself - good for the soul. I know you have health/dietary issues but the kind I make is quite reasonable, due to the crust I make which is basically whole-wheat pizza dough. And the salmon is really good for you.

(Anne Cameron's homemade canned salmon would be even better)

I'm really trying to combat midwinter weight gain, so I had about a sixth of one, with an aragula salad.


From: Se non ora, quando? | Registered: Apr 2002  |  IP: Logged
Boom Boom
rabble-rouser
Babbler # 7791

posted 30 January 2006 09:56 PM      Profile for Boom Boom     Send New Private Message      Edit/Delete Post
Gosh - I wish I could sample the cooking of other babblers! In return, I'll cook up fresh caught crab, lobster, or cod. (I'm still working on getting a mortgage for a small house here, as I have to get out of the apartment by the end of 2007).
From: Make the rich pay! | Registered: Dec 2004  |  IP: Logged
lagatta
rabble-rouser
Babbler # 2534

posted 14 February 2006 10:37 AM      Profile for lagatta     Send New Private Message      Edit/Delete Post
I can't seem to download the latest sizzle episode - Revolutionary Cuban Pie. Odd, I had no trouble downloading the others.
From: Se non ora, quando? | Registered: Apr 2002  |  IP: Logged
Mr. Magoo
guilty-pleasure
Babbler # 3469

posted 14 February 2006 10:40 AM      Profile for Mr. Magoo   Author's Homepage     Send New Private Message      Edit/Delete Post
Ack! My bad. I misnamed the file yesterday.
From: `,_,`,_,,_,, | Registered: Dec 2002  |  IP: Logged
Tommy Shanks
rabble-rouser
Babbler # 3076

posted 14 February 2006 11:47 AM      Profile for Tommy Shanks     Send New Private Message      Edit/Delete Post
I must say we've (Mrs. Shanks, Lil' shanky, and yours truly) have been treated on more then a few occasions to the culinary expertise of Mr. Magoo, not to mention the hospitality of Mrs. Magoo.

For example, I don't imagine many Babblers would refuse a feast of crab legs and spiced potatoes (forgive me Magoo, I can't remember the specifics but they were delicious) that we were treated to last time. This followed a tray of 5 unique cheeses, olives, and aged smoked bacon.

I believe the expression is hovered. As in "I hovered over the appetizer tray like a.....".

Anyway, our turn next. Swiss Chalet?


From: Toronto | Registered: Sep 2002  |  IP: Logged
Reality. Bites.
rabble-rouser
Babbler # 6718

posted 14 February 2006 11:48 AM      Profile for Reality. Bites.        Edit/Delete Post
quote:
Originally posted by lagatta:
You can make one yourself - good for the soul.

Soul? Soul? How little you know me!


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lagatta
rabble-rouser
Babbler # 2534

posted 14 February 2006 12:10 PM      Profile for lagatta     Send New Private Message      Edit/Delete Post
Yes, it works fine now. I'm listening to duos for Valentine's Day on Espace musique - old, and often tough-minded French lyrics. Right now, Barbara and Moustaki ... that is only for us old farts, I guess. So I've saved your podcast and will listen to it a bit later. Sounds good. No cumin?

Olives are hard to come by for ordinary Cubans. Canadian visitors always get pressed to take them or buy them at the "dollar shop" - not the bottom-feeder of retail as here, but shops set aside for those with hard currency, be they tourists or Cubans with remittances from abroad.


From: Se non ora, quando? | Registered: Apr 2002  |  IP: Logged
Mr. Magoo
guilty-pleasure
Babbler # 3469

posted 14 February 2006 12:20 PM      Profile for Mr. Magoo   Author's Homepage     Send New Private Message      Edit/Delete Post
quote:
forgive me Magoo, I can't remember the specifics but they were delicious

Shameless plug: those would be the saffron glazed potatoes from Sizzle #2. And ya, they were good, weren't they? And oh, the crab.

Tommy and Mrs. Tommy were the across-the-hall neighbours of myself and Mrs. M. for several years until we abandoned them and moved (snif, snif). You could easily touch both of our doors at once.

The funny thing was, I was a babbler for about half a year, conversing online with Tommy, before we figured this out. Small world, eh?

Tommy: Swiss Chalet sounds marvy! Some nice Sunday, around 4:30?


From: `,_,`,_,,_,, | Registered: Dec 2002  |  IP: Logged
Michelle
Moderator
Babbler # 560

posted 17 March 2006 08:12 AM      Profile for Michelle   Author's Homepage     Send New Private Message      Edit/Delete Post
Magoo, I listened to your last two podcasts recently. You need to hook Mrs. Magoo up with a mic!
From: I've got a fever, and the only prescription is more cowbell. | Registered: May 2001  |  IP: Logged
Mr. Magoo
guilty-pleasure
Babbler # 3469

posted 17 March 2006 10:10 AM      Profile for Mr. Magoo   Author's Homepage     Send New Private Message      Edit/Delete Post
I know, I know. I have a headset mic, so I can move freely, but I haven't yet figured out how to get her hooked in without the two of us wrapped in cords. I'm workin' on it!
From: `,_,`,_,,_,, | Registered: Dec 2002  |  IP: Logged
chester the prairie shark
rabble-rouser
Babbler # 6993

posted 17 March 2006 10:33 AM      Profile for chester the prairie shark     Send New Private Message      Edit/Delete Post
"the two of you wrapped in cords"....oooops, wrong thread.
From: Saskatoon | Registered: Sep 2004  |  IP: Logged
Kevin_Laddle
rabble-rouser
Babbler # 8163

posted 18 March 2006 04:18 PM      Profile for Kevin_Laddle   Author's Homepage        Edit/Delete Post

From: ISRAEL IS A TERRORIST STATE. ASK THE FAMILIES OF THE QANA MASSACRE VICTIMS. | Registered: Feb 2005  |  IP: Logged
Michelle
Moderator
Babbler # 560

posted 18 March 2006 04:19 PM      Profile for Michelle   Author's Homepage     Send New Private Message      Edit/Delete Post
Kinky! Gee, you could be the first cooking/fetish podcast.
From: I've got a fever, and the only prescription is more cowbell. | Registered: May 2001  |  IP: Logged
Reality. Bites.
rabble-rouser
Babbler # 6718

posted 18 March 2006 06:44 PM      Profile for Reality. Bites.        Edit/Delete Post
quote:
Originally posted by Michelle:
Kinky! Gee, you could be the first cooking/fetish podcast.

Anyone remember Dave Thomas fisting a turkey on SCTV as "The Cruising Gourmet?"


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skdadl
rabble-rouser
Babbler # 478

posted 18 March 2006 07:48 PM      Profile for skdadl     Send New Private Message      Edit/Delete Post
RB, schweetheart, you know I love you, yes?

And you know how PC language of one kind can sometimes run into PC language of another, and how we, any of us, can all end up entangled with one another when we didn't want to be? Or something like that?

I gotta tell you, RB: fisting a human - I can laugh at that (consenting adults understood). But fisting a turkey? Even a dead, eviscerated turkey? No, RB. No, I can't. Too many images. Too much knowledge of what strange persons do to the wee animals who can't fight back. No, RB. Please no. No more. Not funny.


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asterix
rabble-rouser
Babbler # 2419

posted 19 March 2006 03:50 AM      Profile for asterix     Send New Private Message      Edit/Delete Post
I'm listening to this for the first time, and all I have to say is I think Mr. Magoo should have a TV show on the Food Network

Some of these recipes sound utterly deelish.


From: deep inside the caverns of my mind | Registered: Mar 2002  |  IP: Logged
Reality. Bites.
rabble-rouser
Babbler # 6718

posted 19 March 2006 09:37 AM      Profile for Reality. Bites.        Edit/Delete Post
skdadl... just so you don't have too many nightmares over this... he was actually stuffing a turkey, just a lot more forcefully than most cooks do it.
From: Gone for good | Registered: Aug 2004  |  IP: Logged
skdadl
rabble-rouser
Babbler # 478

posted 19 March 2006 09:47 AM      Profile for skdadl     Send New Private Message      Edit/Delete Post
I'm sure. Ok, I know I'm being icky-nasty-poo-complexy over this, and I'm sorry, but it's a sensitivity of mine, the violence towards the wee animals part.

I eat them, mind you, but respectfully, y'know?


From: gone | Registered: May 2001  |  IP: Logged
Reality. Bites.
rabble-rouser
Babbler # 6718

posted 19 March 2006 03:23 PM      Profile for Reality. Bites.        Edit/Delete Post
That's fine. I just didn't want you to be torturing yourself with a mental image even worse than what actually occurred.

In a similar, but perhaps less-disturbing vein, was Phil Hartman's "Cooking with the Anal Retentive Chef"

[ open on the Anal Retentive Chef's tidy kitchen ]

Gene: Hello! And welcome to "The Anal Retentive Chef"! I'm Gene. Today, we're going to be making Pepper Steak. Now, you're going to need: one large bell pepper, three onions, exactly two inches in diameter, and 17 1/3 ounces of lean beef cut into 43 pieces. Okay, let's get started. Now, I've already cut up my bell pepper. Look at this. [ holds up bowl ] Isn't this nice? See how all the pieces are the same size? People try to tell you that the secret to Pepper Steak is the seasoning - but we know differently, don't we? Uh-huh. It's getting all the pieces the same size. And that's what I've done here. Beauti.. uh-oh! [ pulls out piece of pepper ] This one's a little bigger than the rest, so we'll just discard that one.. [ pulls out another piece ] And I don't think this little wrinkly one belongs in here.. [ pulls out another ] And this.. well, I just don't like the look of that one at all. Alright.. as a matter of fact, why don't we just start over and throw this out? [ places bowl on counter ]

And how do we throw things out? Okay. We take our paper towel, two pieces, unbroken, lay it out neatly, dump the refuse inside, arranged neatly.. [ assembles the garbage ] ..let's take these little nasties we separated earlier, put that back.. fold over carefully, making sure the corners are square.. and.. we take a piece of aluminum foil, and we place our refuse onto the foil, and fold over very carefully - this way, it won't leak onto the other garbage. Aluminum foil is such a miracle product! It's really an extraordinary product. Alright, and then we take a brown, paper sandwich bag.. [ opens bag ] ..place the refuse inside.. [ drops it in ] ..and.. oh no, this bag is torn.. [ looks around ] Well.. no, that's alright. We'll just fold over, and no will see. We'll fold it over twice to be careful.. then we get our tape. [ grabs tape, which is naturally covered in a cozy ] And, we tape it shut - be very careful to center the tape on the bag. I like to keep my tape dispenser right here on the counter. There we go! [ holds up bag ] All ready for the trash. Now that's some garbage you can live with! [ laughs ] Alright, I noticed some of you were admiring my tape dispenser cozy. Isn't that pretty? I made it myself, out of toothpicks, felt, plain old buckroom, a couple of pearl buttons sand some eyelets. Now, isn't that better than looking at an old tape dispenser? I think so! Alright. Let's set this over here. [ places tape dispenser onto the counter next to the sink, behind him ]

Okay, where were we? We were going to dice the bell pepper. But.. oh.. [ thinking ] ..so, we're going to need our chopping block.. [ pulls it out ] But we can't put that down, because there's some water there from the bell pepper, so let's clean that up. As a matter of fact, this stovetop could use a lick and a promise while we're at it! So, how do we clean? We take our bucket.. but, first, let's remove the food products, because we don't want to get any caustic substances onthe food, of course. [ places food products on the counter next to the sink, behind him ] Place these neatly in the background - this floor will be cleaned later. Okay, so we're ready to clean. [ pulls up mop bucket ] We've got our glove, to protect us - we don't want to ruin our manicure. And we've got a clean white cloth, and abrasive cleanser - none of that non-abrasive cleanser for us, it's good old-fashioned cleanser. That'll get us started, I think I'll clean these cabinets while I'm at it. And, oh! Look at this. [ points to the stove ] Aluminum foil is filthy! I'm going to have to replace that. So, we might as well pull that up right now. [ closing music pots up ] I don't when I cleaned that up last, I'd hate to think.. And, God knows what those mopboards look like. But! We start at the top, and clean down, so as not to drip..

Announcer: This has been "Cooking With The Anal Retentive Chef".


From: Gone for good | Registered: Aug 2004  |  IP: Logged

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