‘How About I Be Me (And You Be You)’

Sinead O’Connor: “Take Off Your Shoes

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In Pop Matters, Josh Langhoff says How About I Be Me (And You Be You) is worth a listen.

P.S.: So Scott, Josh, Beatrix and Frank walked into a bar …

  • Anonymous

    I like pie.

  • Lunch Meat

    I made a cake tonight! It’s a basic yellow cake with chocolate frosting. But still delicious!

  • Lori

    Yellow cake with chocolate frosting is not basic, it’s classic :) 

  • Lunch Meat

    *brings a giant yellow internet-cake to the slacktivist table and starts cutting slices*

    (By the way, this is also magical internet-cake. If you are allergic or intolerant to any ingredient, it magically transforms into an ingredient you can eat. It will not transform into a pie if you are anti-cake though. That’s just wrong.)

  • http://thatbeerguy.blogspot.com Chris Doggett

    I’m trying to talk my friends into a themed Thanksgiving this year, with the theme being “thing in a thing in a thing”. I’ve volunteered to make Bacon Explosion and purchase a Turduckhen if I can finagle one of them into making a Picaken! 

  • Emcee, cubed

    So Scott, Josh, Beatrix and Frank walked into a bar …

    I didn’t get this at first, other than they are all infamous trolls. Have heard talk of Scott, was around for Beatrix, and of course Frank is recent. Don’t know about Josh, but figured he fit the pattern.

    So now I jump to the previous thread. One of the things that made Scott infamous was that he was one of the few people Fred ever banned. And now all of Frank’s posts are gone. It looks he he has been banned as well. Is this another commonality? Did Fred actually ban Beatrix? I though he/she just sort of wandered off to another bridge, but maybe I was wrong. Anyone know?

    So thinking this isn’t actually a “pie post”, but an “okay, the playground is safe again” one.

  • Lunch Meat


    I’ve volunteered to make Bacon Explosion

    …I have never heard of this but learning how to make it is now the single purpose of my life.

  • Lori

     Did Fred actually ban Beatrix? I though he/she just sort of wandered off to another bridge, but maybe I was wrong. Anyone know?  

     

    I also has assumed that Beatrix got bored and wandered back to her usual stomping grounds, and I don’t remember Josh either. Was he at the old site or this one? 
     

  • http://blog.trenchcoatsoft.com Ross

    I made a modiifed bacon explosion last night for dinner (I cut the sausage with beef, and used pepperoni for the inner layer instead of cooked bacon. Ten minutes under the broiler then an hour and a half in the oven).

    It was delicious, but I got very sick to my stomach the next morning. Can’t swear it was related.

    I also did a prior attempt to use the principles of the bacon explosion to make a meatloaf-lasagna hybrid, which I documented here: It’s like a turducken of beef

  • Brandi

    I made my first souffle Monday evening (I wanted my husband home so I wouldn’t have to guess if it would collapse or not before he got home from work). Wasn’t the fluffiest, perhaps, but it was very tasty. Plus it gave me a chance to make my first bechamel sauce and try out the egg whip that came with my food processor.

  • Anonymous

    It will not transform into a pie if you are anti-cake though. That’s just wrong.

    I see how it is. That’s FINE. That’s just FINE.
    I’m going to go have a Key Lime Pie party, and none of you are invited.

  • http://accidental-historian.typepad.com/ Geds

    Huh.  The comment threads for the last day or three won’t make a lick of sense now.  Fortunately this is the internet, so by next week we’ll have all forgotten and no one will care.

    Now, then, did someone mention key lime pie?

  • Anonymous

    I have a bunch of fresh strawberries that need to be used and I was hoping to make a strawberry pie with them, but I’m going out of town for four days starting Friday and there’s no way I could eat an entire strawberry pie myself tomorrow. I dunno why I have to struggle to get my friends to eat my pies.

    I use a crust from Cooks Illustrated and it’s really solid. It replaces some of the water with vodka, which inhibits the formation of gluten until the pie is baking. Really, though, the key is like a cup and a half of butter for a double crust pie.

    Also, to be honest, the only reason I ever make bacon is to use the bacon fat to make bacon-infused whiskey manhattans. Which I will probably make in a little bit, to make the ridiculous amount of work I have to do tonight go that much less painfully.

  • Lori

     
    Also, to be honest, the only reason I ever make bacon is to use the bacon fat to make bacon-infused whiskey manhattans.  

    That is a criminal underappreciation of bacon.

  • Anonymous

    What can I say, I always preferred sausage. :P 

    ETA: Don’t understand the wonder that is a bacon-infused manhattan, however! They are amazing. There’s also a great recipe I have for baked pumpkins with bacon, sage, and mascarpone. But those are really the only two things I like bacon in.

  • Anonymous

    I don’t want to lead you on – I don’t know how to make Key Lime pie, and I don’t, in fact, know how to bake.

    Most of my recipes are of the “throw ingredients into a pot and cook until edible” variety.

  • Lori

    I’m not really a fan of Manhattans, but that pumpkin sounds wonderful. 

  • http://www.oliviareviews.com/ PepperjackCandy

     No piecaken, then?

  • http://www.oliviareviews.com/ PepperjackCandy

     I wonder if you could make something similar to Bacon Explosion with brisket.

    What would you use for the middle layer?

    I know!  More brisket!

  • Dan Audy

    I made a really delicious Key Lime Pie with the base being avocado.  Amazingly delicious and nifty.  

  • Brandi

    I imagine that ends up very rich given the fattiness of avocado.

  • http://www.facebook.com/jon.maki Jon Maki

    I believe Josh was the first-ever recipient of the banhammer at the old site.  That would be before my time, but I know that there was one prior to Scott, so by process of elimination…Josh.

  • cyllan

    Thank heavens. I can go back to reading comments.

  • Lori

    Ah, that would have been well before me time. That actually makes me feel better. I thought I had forgotten (or blocked out) an entire kerfuffle. At my age you start to worry about that sort of thing :)

  • http://guy-who-reads.blogspot.com/ Mike Timonin

    So Scott, Josh, Beatrix and Frank walked into a bar …

    Ouch!

    Such highly educated web-trolls, you’d think ONE of them would have seen it…

  • http://accidental-historian.typepad.com/ Geds

     I don’t want to lead you on – I don’t know how to make Key Lime pie, and I don’t, in fact, know how to bake.

    Oooh, that’s awkward.

    I guess I’ll just have to sit over here in the corner with my key lime-flavored yogurt, then.  I hope my tears don’t make it too salty.

  • hapax

    It’s Lent, yo.  No pie, no cake for me.  [sadface]

    But I did pickle a big jar of Meyers lemons a month ago, so now I have all sorts of citrus-y goodness to look forward to. 

  • http://thatbeerguy.blogspot.com Chris Doggett

     I’d go with shredded brisket rolled up in ground chuck, wrapped in slices of roast beef. (using the roast beef sort of like filo dough) Put BBQ sauce between the brisket and the chuck, and put a horseradish-based sauce (or horseradish jack cheese) between the chuck and the roast beef, and then glaze the whole thing with a sweet BBQ sauce.

  • Lori

    Wouldn’t it be easier to using flank steak as the wrapping? 

  • Anonymous

    When you mix vodka into the tears, it cuts the salt down.

  • Anonymous

    Flank steak is good with everything.

    Most especially done up as tampiquena, though. I love that stuff.

  • P J Evans

    Have a Key Lime pie recipe.
    I don’t know if MG would like it, but the meringue is on the side.


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