Javert, not the case with me. It's usually loose capris or possibly normal decent-length shorts, my regular tanks, socks, and shoes. It's happened when I had khaki green capris, bright red sweater, and a lilac toque (under my helmet, kinda).
Maybe riding a bike tightens your leg muscles, thereby making your legs more shapely. At least that's what I've noticed (not in your case specifically, of course). Posts: 781 | Registered: Apr 2005
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quote:Originally posted by Eaquae Legit: Seriously, what IS it? I'm sweaty and dishevelled, and I have my work clothes on, which means old and probably stained somehow. I'm about as far from attractive as I get, short of first-thing-in-the-too-early-morning. I never get catcalled when I'm walking, or out somewhere. Just on my bike. Usually at night. I'd be flattered, MAYBE, if I knew it was because I'm attractive. As it is, I'm bewildered. Maybe I should get a shirt with "Whistling Not Appreciated" on the back.
quote:To some guys, "hot and sweaty" is sexy, I gather.
DING DING DING!
--------
Hot and sweaty is indeed hot. Why should the end results of exercise, i.e a hot body, be attractive, while the act that actually produces the result itself not?
It's like saying a guy who prepares a meal for you is hot, especially if the food tastes good, but the image of the guy actually artifully preparing the food is not.
Posts: 14316 | Registered: Jul 2005
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quote:Hot and sweaty is indeed hot. Why should the end results of exercise, i.e a hot body, be attractive, while the act that actually produces the result itself not?
Because hot and sweaty is icky. On anyone.
A guy who cooks for me: hot.
A guy who is red and dishevelled from the heat of the kitchen and decorated with food stains and whatnot: well, not so much. (Not that I'd care, given that he cooked for me. But I wouldn't have the same visceral reaction.)
Posts: 32919 | Registered: Mar 2003
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To quote Ratatouille, "See, clean sleeves and cuffs, the mark of a true chef."
Incidentally Rivka, when I come in August would there be any problems if I made chicken curry for you folks? I might need kosher chicken breasts but I am not sure if there is such a thing (or even need) for kosher curry powder.
Posts: 14316 | Registered: Jul 2005
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quote:Originally posted by BlackBlade: Incidentally Rivka, when I come in August would there be any problems if I made chicken curry for you folks? I might need kosher chicken breasts but I am not sure if there is such a thing (or even need) for kosher curry powder.
Most of the large brands of spices are kosher. I even have some curry powder.
However, unless you are willing to do all the prep and cooking in my kitchen, making it kosher will be impractical.
But I appreciate the thought. Posts: 32919 | Registered: Mar 2003
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quote:Originally posted by BlackBlade: Incidentally Rivka, when I come in August would there be any problems if I made chicken curry for you folks? I might need kosher chicken breasts but I am not sure if there is such a thing (or even need) for kosher curry powder.
Most of the large brands of spices are kosher. I even have some curry powder.
However, unless you are willing to do all the prep and cooking in my kitchen, making it kosher will be impractical.
But I appreciate the thought.
Now when you say preping/cooking in your kitchen does that mean I would have to actually make the curry powder myself so that you could give it the OK or that the curry simply has to be prepared and cooked at your house?
If its the later thats eazy peezy, curry takes about 1 hour to prepare.
edit: Or were you saying making it kosher is more or less impractical/impossible and thus curry is not a safe option?
Posts: 14316 | Registered: Jul 2005
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She's saying that the spice is most likely kosher, but all the actual cooking/prep would need to take place at her house (and it probably doesn't matter if it's you who does the cooking, so long as it's her kitchen). I imagine it's because she already has all the different dishes/pans/cookware as required by Kashrut.
/shot in the dark //is 'Kashrut' capitalized?
Posts: 5462 | Registered: Apr 2005
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If you wanted to make the curry powder from scratch, then yeah, that'd need to be done under my eagle eye. And we'd have to discuss what you needed to make the powder.
Posts: 32919 | Registered: Mar 2003
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quote:Originally posted by El JT de Spang: She's saying that the spice is most likely kosher, but all the actual cooking/prep would need to take place at her house (and it probably doesn't matter if it's you who does the cooking, so long as it's her kitchen). I imagine it's because she already has all the different dishes/pans/cookware as required by Kashrut.
Very good shot in the dark! Correct on all points. (Although it does matter if a non-Jew does the cooking, there are simple ways around that if a Jew is present. I would just have to help a little.)
Kashrut (or as I spell it, kashrus) is occasionally capitalized. Not usually by me, though. There is no such thing as a capital letter in Hebrew.
Posts: 32919 | Registered: Mar 2003
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(Oh, also, BB, I don't know if you're used to using ghee, yogurt, or milk in your curry sauces, but can't do that to chicken. I'm sure you knew that. But it's worth thinking about making sure you have thought about ALL the ingredients you need. )
Posts: 21182 | Registered: Sep 2004
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KQ/Rivka: I was thinking about making Japanese curry this time around as my ability to cook good tasting Indian curry is severely limited. I'm sure Country Captain is great and all but I was thinking of bringing Vermont Curry.
All I'll need it rice, chicken breasts, carrots, potatoes, curry powder/paste. Multiply ingredients based on how many plan on eating.
You are more then welcome to help me Rivka
You can even suggest improvements, it's pretty hard to mess up a good curry. Currently I am trying to find the best type of cheese to go with curry, but for the sake of having a guaranteed good meal we will forgo that experiment for another time.
Posts: 14316 | Registered: Jul 2005
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Well, that and you can't eat cheese with [eta: chicken or other meat] curry at rivka's house. Posts: 21182 | Registered: Sep 2004
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Yup. BB, if you want a curry you can eat cheese with here, it'll have to be tofu- or vegetable-based. I wasn't suggesting that you make Country Captain. I already do, and I was taking kq literally.
Speaking of which, kq . . . are you intimating that most nights I don't make good food, or that I don't count as "someone"? Or are you planning to join us for supper tomorrow night?
Posts: 32919 | Registered: Mar 2003
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quote:Originally posted by ketchupqueen: Well, that and you can't eat cheese with [eta: chicken or other meat] curry at rivka's house.
There are actually plenty of meatless curries as well. Indians have it down to a science.
But Japanese curry sounds like it should be just fine, I almost wish it was past July and already August.
Posts: 14316 | Registered: Jul 2005
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Oh, I make meatless curries all the time. (Indian, specifically North Indian, that's what I know how to make, and I don't eat coconut, so no Thai curries for me. I've never had Japanese curry.) I was just sayin', can't eat it with chicken.
quote:I almost wish it was past July and already August.
Bite your tongue! I'm taking my girls and going to visit Boon next week. Posts: 21182 | Registered: Sep 2004
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We are looking currently at driving from Utah to California on August 7th (I hate to say it but there is a SLIGHT chance we might drive to Vegas instead, spend the night, then complete the drive on the 8th). Plans are really kinda by ear and the days activities will probably be planned out the morning of. The drive back home should be on the 12th of August.
KQ sounded like she had the most flexible schedule, but it sounded like either the 8th or 9th was the best day for the most people. I can pretty much do whatever, but I'd like to line up a late afternoon-evening to visit.
Posts: 14316 | Registered: Jul 2005
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