Sorry, but I've Been Slammed...
Hey everyone!
Just thought I'd let you know that I'm not going to be posting anything of significance for the next couple of weeks since my Marquette coursework has overwhelmed my time. However, if you want to, post a comment on a topic that you think represents an issue that is directly affected by either lack of logic, or a misapplication of it. For instance, I've been looking at the 2006 elections and have seen an enormous amount of sophistry and dirty politics. However, I am not compelled to spend my time researching or commenting on them, for there is "nothing new under the sun."
So, post something that is of interest to you. I assume the right, however, to guide the comments and topics, since I am the benevolent dictator here. I want to make sure the commentary is appropriate to this site. Now, if you'll excuse me, I must dive into Byzantine Theology...
--The Underground Logician
posted by Underground Logician @ 8:43 AM
15 comments
15 Comments:
Miss you man.
Back at ya, man.
When has an election not had an enormous amount of sophistry and dirty politics?
Never. It's Machiavellianism at its finest!
Hang in there! Looking forward to your next post.
Do you smash your garlic or thinly slice it before you let it sizzle in the olive oil?
There are two schools of thought on this.
Hmmm. I smash it. Never heard of slicing it. Interesting technique. Tell me more.
Well the thinking is that in making thin slices, you expose more surface and allow more flavor to be released when it's sauted. That was my grandmother's method.
The smash method supposedly releases more of the oils.
I think it's six of one half a dozen of the other.
I use both methods, depending on the dish I'm creating.
Sometimes I even smash the garlic and then smoosh some kosher salt into it, place it in a saute pan with olive oil and let it melt.
The important thing, however, is to use fresh garlic. Don't use any that has green sprouts coming out of the cloves. It's gone past its peak flavor when that happens.
Also, the garlic bulb should be hard, firm. No squishiness allowed.
Buon appetito.
Slice it as thinly as possible,, with a razor blade if you can, it will liquify in the oil. Check out the movie Goodfellas, the prison scene, for instructions.
SMASH it. Definately!
My Italian Grandmother always sliced... 'nuff said.
Who can argue now? Happy Thanksgiving to all!
Hi Kathleen!
Yeah, I'm here. I'm just so busy with Marquette grad school stuff. I check in periodically, like now. So, don't fret...I'll be posting next week, starting Tuesday the 12th.
I've been REALLY bored with the news of late. Same ol' stuff. I'm doing some rethinking about what I post besides the news and politics. Not sure yet, but I want it to be info we can use with logic for every day.
Catch ya later! Thanks for caring, Kath!
the UL.
I'm Ann,
from Singapore,
and I'm 19 y.o
Hi, All
I've studied English sinse this Summer .
It's very!
I would like like to meet peple and practisice My English with them.
Thanks!!!
You are welcome. I'm practicing my English, still, after 44 years!!
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