Guess what I learned on the radio this morning?
There exist Mary Sue Candies.
Of course, I thought of the Buffistas.
I've been extensively briefed by canadians about the Rightness of Smarties. Too bad I'm not a major fan of chocolate.
Maybe I've always been here.
Early ,'Objects In Space'
All Ogle, No Cash -- It's Not Just Annoying, It's Un-American
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sarameg - Apr 04, 2003 8:50:50 am PST #3177 of 9843
DXMachina - Apr 04, 2003 8:52:43 am PST #3178 of 9843
You always do this. We get tipsy, and you take advantage of my love of the scientific method.
I've had Smarties, but I prefer M&Ms.
Hil R. - Apr 04, 2003 8:55:19 am PST #3179 of 9843
Sometimes I think I might just move up to Vermont, open a bookstore or a vegan restaurant. Adam Schlesinger, z''l
I've passed by A Salt and Battery plenty of times. (They're next to Tea and Sympathy (and I think owned by the same people), which is the only place I've found in NYC to get good clotted cream.) Deep fried chocolate bars scare me slightly, though.
Angus G - Apr 04, 2003 8:55:59 am PST #3180 of 9843
Roguish Laird
Do you (Aussies) really pronounce it "noo-gah" over here? Weird.
Yes. Well, at least that's how I pronounce it, and I don't remember getting any strange looks.
But you also pronouce "fillet" as "fill-it"!
Yes, amazing and contradictory, that's us!
Madrigal Costello - Apr 04, 2003 8:57:23 am PST #3181 of 9843
It's a remora, dimwit.
When I consider deep fried chocolate bars, I just think that pretty soon they're going to be deep frying everything from cherries to bacon to french fries to stuff that's already been deep fried.
Am-Chau Yarkona - Apr 04, 2003 8:58:32 am PST #3182 of 9843
I bop to Wittgenstein. -- Nutty
Do you (Aussies) really pronounce it "noo-gah" over here? Weird.
It's also how I'd pronouce it.
But you also pronouce "fillet" as "fill-it"!
And me too. So not, apparently, a wholely Aussie thing. And while my accent is fairly confused at times, it isn't Australian, as far as I can tell.
moonlit - Apr 04, 2003 9:04:24 am PST #3183 of 9843
"When the world's run by fools it's the duty of intelligence to disobey." Martin Firrell
I can't muster up any enthusiasm whatsoever for a deep-fried candy bar. Ugh.
Same here Kate, but that's more because I'm not much into candy bars, especially mars bars. I used to blech at the idea of the deep fried ones but that was more because in Oz the deep fried ones are often sold at fish'n chip/hamburger shops so it was more the thought of all the fishy oil for frying. But Asian cuisine often has deep fried sweet things, such as deep fried ice-cream balls (with a caramel centre) which I have made myself a few times, so the concept is much the same.
Do you (Aussies) really pronounce it "noo-gah" over here? Weird. But you also pronouce "fillet" as "fill-it"!
Yep to the noo-gah, but I pronounce fillet as fill-lay.
Edit to say that could be 'cos of the chef stuff.
Kate P. - Apr 04, 2003 9:09:55 am PST #3184 of 9843
That's the pain / That cuts a straight line down through the heart / We call it love
Am-Chau, I noticed people saying "fill-it" in South Africa as well, so I assume it's a British thing (and has persisted in the former colonies).
moonlit, where in Australia are you?
Also, Angus, can you send me the picture of us that plasmo sent you? Thanks!
sarameg - Apr 04, 2003 9:13:11 am PST #3185 of 9843
OK, since I've never eaten or encountered fried ice cream, I must ask: exactly what is the consistency of the ice cream post boiled in oil?
Hil R. - Apr 04, 2003 9:15:16 am PST #3186 of 9843
Sometimes I think I might just move up to Vermont, open a bookstore or a vegan restaurant. Adam Schlesinger, z''l
OK, since I've never eaten or encountered fried ice cream, I must ask: exactly what is the consistency of the ice cream post boiled in oil?
The scoop of ice cream is breaded in something, then fried really quickly, so the breading part gets fried, but the inside stays cold.