Jim Naseum
-
Posts
2026 -
Joined
-
Last visited
-
Days Won
1
Content Type
Forums
Events
Gallery
Posts posted by Jim Naseum
-
-
Quote
What is happening?! I've never laughed so hard at reviews before. But, to be serious, these knives are great. 14 murders in, and they're still sharp enough to roughly cut through a beer can. Thanks!
End
My favorite.
Sent from my SM-T330NU using Tapatalk
-
1
-
-
Addictive is a medical term. I might nor go that far. But, there is no doubt in my mind that it's hard to go from sugary, salty, fatty recipe food to bland natural food.
You have described addictive behavior. Smoking is that way for me. I was a dedicated smoker for 30 years. I had to quit cold turkey. If I smoked even a single cigarette, I fear I would go all-in again. Therefore, I abstain completely.
There's nothing wrong with the balanced approach as one person's choice. But, my observations tell me that what really happens is more like "a little heroin for fun" and then BAM! they are off the wagon. Then, there is the problem of weaning one's self off all that overly spiced, overly flavored, overly prepared food. Compared to kale and apples and beans it becomes a rather persistent temptation. Since that food has very little nutritional utility (too much bad and too little good), there's no reason to keep doing it.I see. Still, I was referring in part to your "Food Culture." It's nice to go out with friends and have a margarita with a plate of Mexican food. It's nice to go to Chinese buffets. That doesn't mean every time you do so, you have to pig out; however, it usually does mean that if you are trying to lose weight, "this meal isn't going to help the cause." That's fine and all once you get to your goal and if you take on routines, such as exercise, to keep it all in balance.
I observe a lot of people who are obese, and I listen to what they say, and watch what they do. In general, they are giving in to temptations often enough that they can never actually make progress. My program is more like AA. You don't accept the idea of "just one drink."
It's just a different way to go. Nothing wrong with other ways.
I am not that way with food. In fact, I polished-off a half gallon of Blue Bell Coffee ice cream this past weekend... and it was gooooooooood.
Sent from my SM-T330NU using Tapatalk
-
Oh, yea, that's it..... I have a suggestion for you...why don't you show up in Hope in May, and talk/act like you do here? Or does your Mommy not want to drive you?Funny, is this some type of proxy thread for the locked thread on forum name changes?
I guess ole JimmyJoJimBob didn't get the reaction he was after, and couldn't take the ensuing hilarity, faux mockery, and puppeteering?
That's a not so veiled physical threat. Which makes you a budding sociopath.
We have to draw the line here pal.
Moderators?
Sent from my SM-T330NU using Tapatalk
-
1
-
-
Hilarious!Japanese food culture: "Apprentice Akaio must practice here for 5 years before touching a knife..."
American food culture: "ALL YOU CAN EAT SUSHI, 1/2 OFF EVERY TUESDAY!"
Sent from my SM-T330NU using Tapatalk
-
I was referring to life in the good ole USA.It's a joke here at home, because in fact, it's the only knife I now use since getting out of the so-called "food culture" of commercial and prepared foods, particularly meats.
There is nothing inherently bad about intertwining food and culture. It just depends on the balance.
There's a difference between having a food culture and having an unhealthy consumer driven culture. Some of the healthiest populations on the planet have a huge food culture and beat us in most every health test. The Mediterranean diet folks like around Greece, the Japanese, just a huge food culture yet they're healthier than we are.
And, I have nothing to cut that needs a fancy knife.
Sent from my SM-T330NU using Tapatalk
-
Good show if a cylindrical horn is wanted, just buy some wooden bowls! Aldous Huxley eh? I wonder if Island isn't hidden in the stack.
I just KNEW it would be you who commented on the book! Funny!
-
1
-
-
Brent Jesse has some nice Bugle Boys for $499 a pair.
New Old Stock, made in Holland, in original box. Among the rarest of the BugleBoy type tubes made in Holland. These are the early Holland types with the long narrow plates, but these have the very scarce "tiny" Bugle Boy logo on the glass, the the very first production of the large halo getter. These may have been early test samples of the large halo getter, as the D-getter with the foil strip continued in general use until 1961. These are both Heerlen, Holland dated September, 1958. I have never seen other long plate Amperex 12AX7 with the halo getter, so it seems these tubes have nearly vanished from circulation, and a matched pair of these are usually not available anywhere in the world. The sweet sounding essence of the Bugle Boy type, these NOS gems have closely matched triodes internally and good labels.
-
I thought he meant these:
-
Funny, is this some type of proxy thread for the locked thread on forum name changes?
I guess ole JimmyJoJimBob didn't get the reaction he was after, and couldn't take the ensuing hilarity, faux mockery, and puppeteering?
-
-
I see. Still, I was referring in part to your "Food Culture." It's nice to go out with friends and have a margarita with a plate of Mexican food. It's nice to go to Chinese buffets. That doesn't mean every time you do so, you have to pig out; however, it usually does mean that if you are trying to lose weight, "this meal isn't going to help the cause." That's fine and all once you get to your goal and if you take on routines, such as exercise, to keep it all in balance.
There's nothing wrong with the balanced approach as one person's choice. But, my observations tell me that what really happens is more like "a little heroin for fun" and then BAM! they are off the wagon. Then, there is the problem of weaning one's self off all that overly spiced, overly flavored, overly prepared food. Compared to kale and apples and beans it becomes a rather persistent temptation. Since that food has very little nutritional utility (too much bad and too little good), there's no reason to keep doing it.
I observe a lot of people who are obese, and I listen to what they say, and watch what they do. In general, they are giving in to temptations often enough that they can never actually make progress. My program is more like AA. You don't accept the idea of "just one drink."
It's just a different way to go. Nothing wrong with other ways.
-
Some how, for the intended audience, this feels like the right response.
-
but the whole site here is not so much dedicated to that.
Only 15,551 posts. So, not the whole thing. But, substantial enough to take not of when the DickClique says these 12 pages are BS, or whatever the latest is.
I think I explained my love of FB in a very different way, didn't I? I think I described it as a universal aggregator. or is it aggravator, now I forgot.
-
There is nothing inherently bad about intertwining food and culture.
That's not quite my meaning. I put it in quotes as "food culture" to mean the massive campaign to keep everyone involved in (over)eating. The "food culture" is a mass media campaign of TV shows, magazines, newspaper articles, radio programs and corporate advertising which is aimed to flood the senses 24/7 with images of sugary, greasy, over-the-top food plates and recipes. An invasion of the consciousness to the degree that one can not escape the pull towards consuming ever more food of incredibly bad nutritional value. It's a permanent assault on the senses.
I know you don't believe in advertising, or TV or media as an influential component in life, but for the rest of those who study sociology, it is very important. The evidence for this is everywhere you look - meaning, the waistlines of the population. Eating as a phenomenon of entertainment and pleasure is VERY seductive. Do you think those chain restaurants spend 100s of thousands of dollars making those dripping food TV adds because they don't work? Of course they work.
So, Food + Culture might be fine. "Food Culture" is just my pet name for the phenomenon of getting the population to over eat.
-
1
-
-
Now I see why you like facebook so much.
Swing and a miss.
HIGHLIGHT: https://community.klipsch.com/index.php?/topic/148141-cables-coffee-and-cocktails/
-
In a real sushi restaurant in Japan you have to be a trainee for two years before they even let you cook the rice.
The Japanese have a very serious cultural appreciation of mastering perfection in things for which most people would pay no attention. In HiFi they have certain masters at making paper speaker cones by hand, and winding phono cartridges by hand, and so on. it's a variation of "less is more."
Years ago, I used to cook, so I am not at all unfamiliar with the art, and the use of fine knives. I've just been pulling your leg about the serrated knife. It's a joke here at home, because in fact, it's the only knife I now use since getting out of the so-called "food culture" of commercial and prepared foods, particularly meats.
-
1
-
-
"But thanks for your pathological concern for worrying about me rather then [sic] contributing anything of note."
-
Since there’s obviously kitchen nerds in here I figured I’d show off mine. This is before it was totally finished, I now have shelves with glass jars of sugar and flour and whatnot on the left. Looks kinda funny without it.
Anyway, that pot rack is an actual commercial one, solid stainless bar stock, they usually sell for about $800 but I got a killer deal. Pots and pans are mostly all Lodge cast iron, or Calphalon tri-ply, basically stainless on top and bottom but there’s aluminum sandwiched in the middle for quick and even heating, as aluminum conducts heat better but can change the way things taste.
That fat cutting board is a Boos block, you’ll see them on cooking shows all the time if you pay attention, its nice. Ended up not being able to afford a Viking or Wolf setup so I settled with a “Best” hood, they’re a good bang for the buck, made by Broan. Notice the pot filler above the stove, that’s my wife’s favorite feature. Cabinets are Kraftmade solid maple plywood, tops are Blue Pearl GT granite from Norway, there are neon'ish blue flakes that illuminate when the sun hits it in the morning. To the right of the stove there is now a magnetic knife rack.
Amazingly impressive! I think you have all the right brands, too!
-
Telefunken to me was like "creamed corn." Nice in a comforting way, but too forgiving. They sounded absolutely fabulous in the brown goods of the day. For HiFi and HiRes, I would rather have an Amperex Bugle Boy. No, they don't mask off the noise that is in both tubes, but neither do they mask off the high end, which on the Bugler is wickedly extended and very smooth.
Can you still get them? I have no idea. I know there are a shitload of counterfeits out there.
-
We have a major frame of reference confusion here (regarding which I am sure PWK is rolling over in his grave doubled up with either laughter or a severe attack of gas!). Hey, I wonder if he knows that the forum has a thread on sniffing farts, how bout that?
This little bald irony just goes right over everyone's head.
BTW, I had oatmeal for breakfast, regular coffee, a banana, and it's 78F outside and sunny, but with a slight breeze. In a few hours, it will be time for lunch!
-
Is it lost on anyone that the only "nasty and abusive comments" are made by the DickClique, who have no other purpose in the thread other than to sling their resentment? FJD, said it best a few minutes ago.
-
Why not go straight to "Master Naseum." and bring it full circle...Heck, I was called Master until I got out of grade school.
Master is for children. As in "Master George" in the Crawley household. Giving now a third thought, I suppose Lord Naseum would have been the right choice. And to think, I have to now wait 30-days to change it. Patience, Mister Naseum, patience.
-
I'd love to see somebody attempt this on a thin and serrated bread knife and act like it's as good as a chef's knife.
Garlic? Don't use it enough to worry about taking an extra two minutes to mince it. First, my kitchen isn't a restaurant, and we are not in a rush to do anything, let alone save a few seconds on mincing garlic once a month. I have no need of impressing anyone with "chef skills" as I am not a chef, nor interested in pretending to be one.
I leave the serrated knife on the cutting board at all times. Grab an apple, saw, saw, saw, perfect apple slices! Grab a tomato, saw, saw, saw, perfect tomato slices.
Sounds like you cook a lot of "recipes" - stuff with a lot of ingredients. I don't I eat whole foods, raw foods, single ingredient foods for about 95% of my diet. I do make soup, and never noticed a problem using my serrated knife. But again, speed has no value for me.
-
This piece by Esther Cepeda in the WaPo is really intriguing. I think she really nailed it.
Better Call Saul (spoilers ahoy!)
in Lounge
Posted
Vince Gilligan--
I only found out recently that he was an early writer of "X Files.," He wrote 30 episodes. A very talented writer.
BTW, what do you think about the retro cheesy graphics on the BCS opening credits? Humorous.
Sent from my SM-T330NU using Tapatalk