Posted on 08/20/2005 5:31:25 PM PDT by Reborn
HOLY WAR PING!
I'd short the market on glass and charcoal futures, if the slimes tried anything like what he described.
I wouldn't bet the farm on that.
They should read the history of the state of Israel - that should give them pause. Not much has changed in Arab attitudes in all this time.
This is a question that has been raised...will the west really care?
There's wavering public mandate to fight our own battles, what makes you think that the USA would involve itself to aid Israel?
More of the nutty Islamic nonsense about destroyed Korans at Gitmo.
Seems like we should all be investing in pork belly futures with the big run coming on Pig Heads.
So you think that if a BILLION ANGRY MUSLIMS ALL OVER THE WORLD starting attacking Jews (Jews here in the US being attacked here in the US, for example) that the rest of the world, meaning the US, Britain, etc, would just take a nap?
Well...Golly! what's everyone so upset about??? At least that pig was not running into that mosque with Panties over its head!!!!
If it ever comes to Israel's realization that it is in its final hours as a nation, there is no doubt that Mecca, Medina, Damascus, and other capitals are going to be nuked. Let's hope the terrorist b*st*rds realize it.
They have so far. Why would anything change?
It has happened before, hasn't it?
As I continue to read statements that are made by Muslim leaders (I often wonder if it is far to call many of them leaders), I cannot help but conjure up the images of Baghdad Bob in all his glory those last few minutes as he was saying, our forces are killing them in the streets, they will be crushed soon, believe me............then............BOOM the ceiling light start whirling around, Baggy Dad Bob ducked in reflex, someone was saying the building was being surrounded by Abram tanks.........next time we saw Baggy Dad Bob he was on a jet, flying to the US if I remember, and reporters found him and asked him, what he now thought and he replied in sort,
I wish them well, I shall not be going back.
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Braised Stuffed Pig’s Head with Sauce Gibiche Procedure: |
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(1) beginning at the top and working around the snout and to the back of the head to split the skull down the middle. |
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(2) Then, beginning on one side of the head, run the knife along the contour of the head, following the bone structure, to remove the skin and the attached meat. |
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(3) Be careful to remove the piece of meat on the temple, behind the eye, first and then the cheeks; you want these pieces of meat to stay attached to the skin. Follow the line from the jawbone to the snout. Repeat on the other side. Remove the tongue and set it aside. Lay out the piece of pig, skin side down. At the back of the top of the head is a flap of meat that is very fatty. Trim off the fat until you reach the meat. Run a knife along the skin and remove the skin from the meat and remaining fat (much as you would skin a fish fillet) |
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(4) You can roll up the skin and tie it in a bundle; it adds a great deal of gelatin if added to stocks. Trim away and discard the excess bits of skin, the gums, and the ear canal. Trim off the top of the fat until only the very white fat remains. Score the fat in a crosshatch pattern. Trim the excess fat from the inside. Butterfly the meat of the cheek and crosshatch the interior. |
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(5) Pound the piece flat and season with salt and pepper. Dice some of the pig's ear and set aside. |
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(6) Braise the tongue as you would veal tongue (see cookbook page 112). Arrange batons of cooked tongue, sweetbreads, and diced pig's ear over the meat. Roll the head in plastic wrap to shape it (as you would the torchon, then remove the piece, roll it, and tie it in cheesecloth. |
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(7) Place the pig's head in a pot, cover with stock (chicken or white veal), and add aromatics (carrots, onions, leeks, bay leaves, thyme sprigs, and parsley stems). Cover the pot in foil and place in a 300°F. oven for 6 hours. |
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(8) Drain the cooked meat, rewrap it in cheesecloth, and hang it for 1 day in the cooler. |
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Slice the pig's head into medallions. Brush with Dijon mustard, dredge in fresh bread crumbs, and saute the pieces in oil. Serve on a bed of the gribiche sauce, garnished with chopped egg white and a halved egg yolk of a hard-boiled pheasant egg and fresh tarragon. Sauce Gribice Ingredients: Procedure: |
I can't see a Billion angry muslims "only" restricting their anger to Jews.
If you truly are as your name implies. You'd know that this fight is almost inevitable and that the only way to bring an everlasting peace to Jerusalem is to wait for the New Jerusalem to arrive.
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