Starrfall on 2/5/2006 at 16:19
Quote Posted by Shug
and I'M NOT HAVING ANY OF IT
Have you tried it with mustard?
NeoPendragon on 2/5/2006 at 16:57
*pulls up in a limo*
Pardon me chaps, but do you have any Grey Poupon?
theBlackman on 2/5/2006 at 16:57
Quote Posted by Shug
[...]"go on, put it in your mouth"
and I'M NOT HAVING ANY OF IT
Hell, tell him to stick a fork in it and slather it with mustard. :ebil:
Turtle on 2/5/2006 at 17:37
INSERT UNINSPIRED PENIS JOKE HERE
Fingernail on 2/5/2006 at 17:41
Quote Posted by Turtle
INSERT GREASED-UP PENIS
JOKE HERE
do i qualify
theBlackman on 2/5/2006 at 18:13
Quote Posted by Fingernail
do i qualify
Rumour has it you buy condoms for raincoats. Instead of an umbrella you just pull it over your head.
I guess you qualify. :ebil:
ZylonBane on 2/5/2006 at 18:17
Oh great, TTLG is now thingsmygirlfriendandihavearguedabout.com's reject pile.
oudeis on 2/5/2006 at 18:22
ok, if olives are so labor intensive, why the hell were the greeks so infatuated with them (oil aside)? also, why can't you eat them from the tree, and who figured out the demanding regimen necessary to make them palatable and/or edible?
edit- is there even any nutritional value to olives?
edit again- sorry, this came off a little querulous when l was actually puzzled/curious.
theBlackman on 2/5/2006 at 18:33
Olives are edible right off the tree.
A "ripe" olive is black. These are used to make olive oil, eaten as they are or used in food preparation.
The common olives seen in stores are, in fact, unripened fruit. These are prepared for "preservation" (canning) by a number of methods, the two most common of which are salt-cured and lye processed.
Quote: Peggy Trowbridge from About.com.
In the late 19th century, Professor Frederic T. Bioletti of the University of California invented a method of canning olives (referred to as "green ripe") using an alkaline solution and brine, providing year-round availability of olives and a boost to the olive industry.
Olive types
The only difference between green olives and black olives is ripeness. Unripe olives are green and fully ripe olives are black. Olives are cured or pickled before consumption, using various methods including oil-cured, water-cured, brine-cured, dry-cured, and lye-cured. Green olives must be soaked in a lye solution before brining, whereas ripe black olives can proceed straight to brining. The longer the olive is permitted to ferment in its own brine, the less bitter and more intricate its flavor will become. Green olives are usually pitted, and often stuffed with various fillings, including pimientos, almonds, anchovies, jalapénos, onions or capers. Black olives are graded into sizes labeled as small (3.2 to 3.3 grams each), medium, large, extra large, jumbo, colossal, and supercolossal (14.2 to 16.2 grams). Black olives contain more oil than green. Unopened olives can be stored at room temperature up to two years. Opened olives should be refrigerated in their own liquid in a non-metal container and will last up to several weeks after opening.
