Re: [cia-drugs] Re: Fintan

2005-08-21 Thread Bob
mark urban wrote:
 In NYC most pizza places use commercial mozzarella that tastes and
 feels far different from the beautiful soft, fresh mozzarella served
 as an appetizer with tomato and mint. Aside from Wolfgang Puck's or
 a few boutique pizza places, most restaurants never put fresh
 mozzarella into a pizza pie - too expensive to be economically
 feasible.

 An interesting note -  when I was a boy, our next door neighbor was
 an italian lady who used to bake sicilian pizza in her home oven.
 Her secret was that instead of using mozzarella, she used muenster
 cheese, which tastes very much like mozzarella when melted.

 This just goes to show you that what we call muenster cheese in the
 US is probably just crap compared to what Barbara gets in Europe.
 Furthermore, the pizza that I have eaten all my life is far
 different from what people in Naples call Pizza - we have a fixation
 with tomato sauce that just does not exist in Italy.
The last time I went to New York I lay down under
the Ideagram and took a picture looking up at the
WTC towers with the Ideagram suggesting that
one day the two towers might lean toward each
other and touch at the top and fall down. What
Idea was the Ideagram supposed to represent?
Was I wrong? Yes, the towers fell straight down.

Sad. Ironic but Tony's NY Pizza is the best here, and
NY means Italian where Italian means Palestinian!
No tomato sauce at Tony's. No canned or bottled
tomatoes or olives, either.

In Northern Virginia there are some Tony's NY Pizza
places which employ only Italians, mostly they have
the accent, and they say what high grade of real
mozzarella cheese they use. They also only use
fresh olives and tomatoes, with the euro insistence
on fresh. Not the minced bottled black olives or the
small green rubber olives with a pimento, but sliced
big real olives that taste like a fruit because they
are fruit.

Mama Mia's Italian is Palestinian, so NY means
Italian.

I wonder if Luciano's sign is kelly green, shamrock
green, not Italian green, because it's near Ed Wilson's
1970's ONI-owned heroin and cocaine outlet now
gentrified into The Victorians, and near my girlfriend's
dad's house who was CIA and mafia, and her brother
was mafia, and she got a job at CIA in Rosslyn after
she got out of the penitentiary where she landed
after a botched armed robbery. Possibly that's
shamrock green, across the street from the cemetary
in the middle of which is a small house where we met
amicably with the boys from the next town over for
a deal that was too big even for us(which smacked of
too good to be true just after RW got let go after FBI
caught him on the Amtrak with four monster suitcases
of marijuana, so we passed it up). But I'm not a dress-
maker so I wouldn't know what color of green it is. Sue
the dress-maker.

Big Bite has the best steak and cheese I've ever
eaten but they're been everything from Iraqi and
Egyptian to some other mideastern now, and
nearby is Lebanese Andy's Pizza. Over in SE DC,
Youni's, but all the mideastern pizza places have
fantastic bread. Youni is a great guy, so was
Kamil the Iraqi. Youni serves dessert on plates,
has table cloths, and has an upper room where
presidents have been photographed and Jesse
Jackson, but there's no room for secret service
agents. I guess they just closed the place and
surrounded it. Cheaper than Domino's but you
get to talk to a statesman and eat off of plates
and be remembered for the rest of your life.

It's like going to Japan, don't complain about the
price of steak in Japan, just get what they eat.
Try the mideastern specialties.

My neighbor's been giving me the toughest cuts
of organic dog meat the past few months, and I
was so glad I had listened to the Tex-Mex guys
who came up during the localized oil country
recession in the 80's. They softened up flank
steak with lemon juice, and I've been soaking
the top round dog meat for four hours and then
the rest of it looks like maybe just saviche it
overnight, then barbecue it.

That last few months of $130,000 credit card
debt was exciting. I've never landed a cessna
much less a jumbo. Maybe I'll just discard the
two last pieces of meat, they're worse than
top round, which you can't find in stores. I
could barely slice the top round into loosely
adhered fajita strips with a very sharp knife.
After the lemon juice it was ok, kind of bland
for alleged red meat.

-Bob
 --- In [EMAIL PROTECTED], Bob [EMAIL PROTECTED] wrote:
  LeaNder wrote:
   --- In [EMAIL PROTECTED], mark urban [EMAIL PROTECTED]
 wrote:
Hopsicker lays out numerous facts. He believes that Atta's drug
involvement changed his personality from meticulous control
 freak to
vengeful psychopath. Remember the dismembered kittens story? 
 In
other words, cocaine induced psychosis explains Atta's
 personality
change.
   
   thanks Mark,
  
   concerning cabbage I am an absolute fan of savoy cabbage and I
 never
   noticed it stinks. Maybe a bit?!?... if it is reheated -  my
 father
  

[cia-drugs] Re: Fintan

2005-08-19 Thread mark urban
The thing that saddens me most is how the bastards have completely 
compromised the election process in America. Computerized voting 
without a papertrail is so easy to manipulate that the creeps 
cannot resist doing it.

I used to think that an informed public could overcome the elite 
deviants; however, I doubt it will ever happen. 

There is some serious gnashing of the teeth kind of trouble in the 
offing where putting food in one's mouth and finding a warm place to 
sleep will eclipse truth seeking and the pursuit of justice.

I am cynical because my kids are inheriting a world that is much 
worse than the one I inherited.

-- In cia-drugs@yahoogroups.com, LeaNder [EMAIL PROTECTED] wrote:
 --- In cia-drugs@yahoogroups.com, mark urban [EMAIL PROTECTED] wrote:
  Hopsicker lays out numerous facts. He believes that Atta's drug 
  involvement changed his personality from meticulous control 
freak to 
  vengeful psychopath. Remember the dismembered kittens story?  In 
  other words, cocaine induced psychosis explains Atta's 
personality 
  change.
  
 thanks Mark,
 
 concerning cabbage I am an absolute fan of savoy cabbage and I 
never
 noticed it stinks. Maybe a bit?!?... if it is reheated -  my father
 insists with broad grin and satisfied face: That's when it tastes 
best!
 
 AND we do love Munster cheese from Alsace too. Many people have
 problems with it's odeur even a mile off. Lovely, I tell you!
 
 It's a pleasure to see you are still around. And thanks for 
devoting
 your time!
 
 private note: The pope is over Makom Cologne. He just visited the
 synagogue around the corner. The demand from the Jewish side is 
that 
 the archives concerning 1933-1945 are opened. What strings are 
pulled
 in Argentine during the last decades that we should not really 
want to
 find out more about their special deals or about alternatively as 
US
 and Israel intel thinks a Iraq connections in bombing, entangled 
via
 it's authoritative columns and it's respective representatives
 (police, jurisdiction)?
 
 A friend over here - later artist - went to the police instead to
 military. He secretly kept a secret (verboten!)diary. He 
published
 it anonymous: Ach we gut dass niemand weiss, dass ich 
Rumpelstilzchen
 heiß! Rumpelstiltken (spelling?!). One of his colleagues a
really
 funny guy - ?hmmm - lived a little keg in the machinery of street
 trade layers. The funny cop kept telling him, when he had to stay 
out
 of the scene. That was in Hamburg, end of the seventies early
 eighties. Whatever happened to him?
 
 But reading the anonymous training manual, sounded frightening, and
 you perfectly understood that it wasn't wanted or expected to be 
read
 ever!
 
 Were else was the germane police mind set indoctrinated? 
 
 You sound much more cynical lately, who has stolen your sense of 
humor?
 
 hoping I did not steal too much of your time! 
 
 How about releasing a copy of Death Alliance?
 http://www.secure.bookcrossing.com/store/
 
 ne'multes
 
 KRAUT de Cologne




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[cia-drugs] Re: Fintan

2005-08-19 Thread mark urban
In NYC most pizza places use commercial mozzarella that tastes and 
feels far different from the beautiful soft, fresh mozzarella served 
as an appetizer with tomato and mint. Aside from Wolfgang Puck's or 
a few boutique pizza places, most restaurants never put fresh 
mozzarella into a pizza pie - too expensive to be economically 
feasible.

An interesting note -  when I was a boy, our next door neighbor was 
an italian lady who used to bake sicilian pizza in her home oven. 
Her secret was that instead of using mozzarella, she used muenster 
cheese, which tastes very much like mozzarella when melted.

This just goes to show you that what we call muenster cheese in the 
US is probably just crap compared to what Barbara gets in Europe. 
Furthermore, the pizza that I have eaten all my life is far 
different from what people in Naples call Pizza - we have a fixation 
with tomato sauce that just does not exist in Italy.

 
 --- In cia-drugs@yahoogroups.com, Bob [EMAIL PROTECTED] wrote:
 LeaNder wrote:
  --- In cia-drugs@yahoogroups.com, mark urban [EMAIL PROTECTED] 
wrote:
   Hopsicker lays out numerous facts. He believes that Atta's drug
   involvement changed his personality from meticulous control 
freak to
   vengeful psychopath. Remember the dismembered kittens story?  
In
   other words, cocaine induced psychosis explains Atta's 
personality
   change.
  
  thanks Mark,
 
  concerning cabbage I am an absolute fan of savoy cabbage and I 
never
  noticed it stinks. Maybe a bit?!?... if it is reheated -  my 
father
  insists with broad grin and satisfied face: That's when it 
tastes best!
 
  AND we do love Munster cheese from Alsace too. Many people have
  problems with it's odeur even a mile off. Lovely, I tell you!
 I like stewed cabbage. Whatever cheap meat
 is used for flavoring is not important. None
 is fine. Use a pressure cooker and then open
 it near a window or outside(in the hallway or
 alley).
 
 There was an article recently about French
 and Swiss cheeses decreasing steadily in
 variety due to bigcorp propaganda against
 starting cheese from raw milk with live
 bacteria.
 
 Live good bacteria competes with bad bacteria
 so that raw milk cheese lasts longer, even in
 the refrigerator, than nazi bigcorp's dead cheese.
 
 Bacteria have something to do with the flavor.
 Nazis would save us from flavor. We would all
 have the same safe, dead cheese, and pay more
 for it for the great effort made to secure it from
 all bacterial contamination, alleged to be
 harmful, not flavorful or preservative(by means
 of competititon).
 
 Zero crime is unbalanced. A mixture of good and
 bad bacteria is safer and tastes better and lasts
 longer in or out of the refrigerator(the slammer).
 
 Simple.
 
 But what is the relationship of bacteria, flavor,
 and stench? Cheese stench is the last refuge
 of a scoundrel. Just when things were getting
 simple.
 
 Cold War cartoons taught children to despise
 Limberger cheese. Unless that's from
 Alsace-Lorraine, it's not French. Could it be
 simply the stinkiest and nothing more?
 
 Muenster is not even the butt of derision, it's
 very common in stores here.
 
 The yogurt cheese which is my staple is probably
 made from raw milk, as yogurt would seem to
 mean. We have specifically made from raw
 milk cheeses from France and Switzerland, very
 nice.
 
 The difference between an Italian pizza restaurant
 and various mideastern pizza places(Lebanese,
 Palestinian, Iraqi, Egyptian) is that the Italians
 use real imported high grade Italian cheese. I
 don't know if it's made from raw milk. I think that
 France is down to less than ten percent raw milk
 cheese.
 
 The first step to radiating all cheese at the grocery
 checkout is keychain barcode tags tied to political
 databasing and discounts. For our protection from
 deadly Osama and Saddam bacteria of course.
 
 -Bob




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Please let us stay on topic and be civil. 

OM
 
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