daino149
2004-10-28, 01:05 AM
Quit with the super long sigs already. I know you are all sad about loosing your precious sig images, but GROW UP! Neither of your imges had anything to do with unicycing anyway.
Now, I know that one way or other, your sig's are going to change and I'm going to look like an idiot because they aren't going to show up anymore, so I'll post the two sig's I'm talking about.
How does Scrabble come to be?
AA AE AI OE:
AEON AERO AGEE AGIO AGUE AIDE AJEE AKEE ALAE ALEE ALOE AMIA AMIE ANOA AQUA AREA ARIA ASEA AURA AUTO AWEE BEAU CIAO EASE EAUX EAVE EIDE EMEU EPEE ETUI EURO IDEA ILEA ILIA INIA IOTA IXIA JIAO LIEU LUAU MEOU MOUE NAOI OBIA OBOE ODEA OGEE OHIA OLEA OLEO OLIO OOZE OUZO QUAI RAIA ROUE TOEA UNAI UNAU UREA UVEA ZOEA
AALII ADIEU AECIA AERIE AIOLI AQUAE AREAE AUDIO AURAE AUREI COOEE EERIE LOOIE LOUIE MIAOU OIDIA OORIE OURIE QUEUE URAEI ZOEAE
AALIIS ABASIA ABELIA ABULIA ACACIA ACAJOU ACEDIA ACUATE ACULEI ADAGIO ADIEUS ADIEUX AECIAL AECIUM AEDILE AEDINE AENEUS AEONIC AERATE AERIAL AERIED AERIER AERIES AEROBE AERUGO AGAPAE AGAPAI AGORAE AGOUTI AIKIDO AIOLIS AIRIER ALEXIA ALODIA ALULAE AMADOU AMEBAE AMOEBA AMUSIA ANEMIA ANOMIE ANOPIA ANOXIA ANURIA AORTAE AOUDAD APIECE APNOEA APOGEE AREOLA AREOLE ARIOSE ARIOSI ARIOSO AROUSE ATAXIA AUBADE AUCUBA AUDIAL AUDILE AUDIOS AUGITE AUNTIE AURATE AUREUS AURORA AUROUS AUSUBO AUTEUR AUTOED AVENUE AVIATE AZALEA BAILEE BAILIE BATEAU BAUBEE BEANIE BEEBEE BLOOIE BOOBIE BOOBOO BOOGIE BOOHOO BOOKIE BOOTEE BOOTIE BOUBOU BOUGIE BUREAU CAEOMA CAIQUE COATEE CODEIA COOCOO COOEED COOEES COOKIE COOLIE COOTIE COTEAU COULEE CURIAE DAIMIO DAUTIE DEARIE DOOLEE DOOLIE DOOZIE EASIER EASIES EELIER EERIER EIDOLA EKUELE ELODEA ELUATE ELUVIA EMEUTE EOLIAN EONIAN EOSINE EPIZOA EPOPEE EQUATE EQUINE ETIOLE EUPNEA EUREKA EURIPI EXODOI EXUVIA FAERIE FAUNAE FEIJOA FEIRIE FERIAE FLOOIE FOODIE FOOTIE FOVEAE GALEAE GATEAU GIAOUR GOALIE GOATEE GOODIE GOOIER GOONIE GUAIAC GUINEA HEAUME HEINIE HOAGIE HOODIE HOODOO HOOLIE HOOPOE HOOPOO IDEATE IGUANA IODATE IODIDE IODINE IODISE IODIZE IODOUS IOLITE IONIUM IONIZE IONONE KOODOO KOOKIE LAMIAE LAURAE LEAGUE LIAISE LOOIES LOUIES MEALIE MEANIE MEDIAE MEINIE MEOUED MIAOUS MILIEU MOIRAI MUUMUU NAUSEA OBELIA OCREAE ODIOUS OEDEMA OEUVRE OIDIUM OILIER OLEATE OLEINE OOLITE OOMIAC OOMIAK OORALI OOZIER OPAQUE OPIATE OPIOID OREIDE ORIOLE OROIDE OTIOSE OURARI OUREBI OUTAGE OUTATE OUTEAT OUTLIE OUTSEE OUTVIE PALEAE PEERIE PEEWEE PEREIA QUAERE QUALIA QUEUED QUEUER QUEUES QUINOA REALIA REDIAE RESEAU ROADEO ROADIE ROOKIE ROOMIE SOIREE SOUARI TAENIA TEEPEE TENIAE TIBIAE TOUPEE UBIQUE UNCIAE UNEASE UNIQUE URAEUS URANIA UREASE UREDIA UREIDE UREMIA UTOPIA UVEOUS UVULAE VEEPEE VOODOO WEENIE WEEPIE WEEWEE WIENIE WOODIE WOOLIE YAUTIA ZAIKAI ZOARIA ZOECIA ZOUAVE
ABOULIA ACEQUIA AECIDIA AENEOUS AEOLIAN AEONIAN AEROBIA ALIENEE AMOEBAE ANAEMIA AQUARIA AQUEOUS AREOLAE AUREATE AUREOLA AUREOLE AURORAE COUTEAU EPINAOI EUCAINE EUGENIA EULOGIA EUPNOEA EVACUEE EXUVIAE IPOMOEA MIAOUED NOUVEAU OOGONIA OUABAIN OUGUIYA ROULEAU SEQUOIA TAENIAE URAEMIA ZOOECIA
ABOIDEAU ABOITEAU AUREOLAE EPOPOEIA EULOGIAE
Short Q, X, Z Words
Q
QAT QUA SUQ
AQUA QAID QATS QOPH QUAD QUAG QUAI QUAY QUEY QUID QUIN QUIP QUIT QUIZ QUOD SUQS
AQUAE AQUAS EQUAL EQUID EQUIP FAQIR FIQUE MAQUI PIQUE QAIDS QANAT QOPHS QUACK QUADS QUAFF QUAGS QUAIL QUAIS QUAKE QUAKY QUALE QUALM QUANT QUARE QUARK QUART QUASH QUASI QUASS QUATE QUAYS QUEAN QUEEN QUEER QUELL QUERN QUERY QUEST QUEUE QUEYS QUICK QUIDS QUIET QUIFF QUILL QUILT QUINS QUINT QUIPS QUIPU QUIRE QUIRK QUIRT QUITE QUITS QUODS QUOIN QUOIT QUOTA QUOTE QUOTH QURSH ROQUE SQUAB SQUAD SQUAT SQUAW SQUEG SQUIB SQUID TOQUE TRANQ TUQUE UMIAQ USQUE
X
AX EX OX XI XU
AXE BOX COX DEX FAX FIX FOX GOX HEX KEX LAX LEX LOX LUX MAX MIX NIX OXO OXY PAX PIX POX PYX RAX REX SAX SEX SIX SOX TAX TUX VEX VOX WAX XIS ZAX
APEX AXAL AXED AXEL AXES AXIL AXIS AXLE AXON BOXY CALX COAX COXA CRUX DEXY DOUX DOXY EAUX EXAM EXEC EXES EXIT EXON EXPO FALX FAUX FIXT FLAX FLEX FLUX FOXY HOAX IBEX ILEX IXIA JEUX JINX LUXE LYNX MAXI MINX MIXT MOXA NEXT NIXE NIXY ONYX ORYX OXEN OXES OXID OXIM PIXY PREX ROUX SEXT SEXY TAXA TAXI TEXT VEXT WAXY XYST
ADDAX ADMIX AFFIX ANNEX ATAXY AUXIN AXELS AXIAL AXILE AXILS AXING AXIOM AXION AXITE AXLED AXLES AXMAN AXMEN AXONE AXONS BEAUX BEMIX BORAX BOXED BOXER BOXES BRAXY BUXOM CALIX CALYX CAREX CIMEX CODEX COMIX COXAE COXAL COXED COXES CULEX CYLIX DEOXY DESEX DETOX DEWAX DEXES
30 or so lines removed because post was too long to post
AND
How does Scrapple come to be?
Devotees stress that homemade Scrapple is best. Here, we'll learn how it's done.
First, we begin with the head of a pig (fresh is always preferable to frozen). Exactly which parts of a pig's head are included in Scrapple depends somewhat on regional preference.
To begin, the head should be cut in half, or even quartered. (The ears make for conventient handles while sawing the skull.) While an axe or cleaver can be used to split the head, a saw is preferable in that it produces no bone fragments.
Once the head is sectioned, some people remove the brains. Some remove the teeth - bashing them off with a cleaver. Yet others remove the eyes. The most nutritious scrapples contain the entire head! That said, however, special care should be taken to remove the ear drums. Left in place, they contribute a distinctively bitter taste to the Scrapple, which while popular in Pittsburgh, is generally disliked elsewhere.
Did you know?
An average scrapple loaf contains the rectums of 4 swine
Applied topically, Scrapple rivals Clearasil as a canine tongue magnet.
More on Scrapple:
Cool weather conjures up thoughts of hog killin' and scrapple makin'. After the hams and bacon have been put down in cure and the sausage is all ground and the lard rendered and the feets pickled and the snouts soused, you take what's left (the scraps) and make scrapple. Now, I have seen a lot of recipes for making scrapple. Most say to start with a shoulder or some such good piece of meat. Blasphemy! Everybody knows there are better ways to use a shoulder and such wanton waste would not have been tolerated back when times were tight and folks had to make the most of what they had. I have also had some Pennsylvania scrapple that was way too strong in liver. Here's how we used to make it back when I was a youngun.
Ingredients:
1 Grandmother to make sure everything is done "just so"
1 Mother to do most of the preparations. Overseen by ingredient #1
2 Children, big enough to stir the pot but not smart enough to be somewhere else
Hog heads (number depending upon how many hogs were killed)
About 1/4 of the livers (the rest having been made into liver pudding or fried)
Hearts
Various and sundry other parts of the pig not used to make other delicacies
Salt
Sage
Pepper
Maybe a little celery salt to highlight the flavors (optional)
Stone ground white cornmeal
The feature attraction is the cleaned head. Remove the eyeballs (the brains were removed on killing day and scrambled with eggs the next morning), break the head(s) into manageable pieces with a cleaver, and cook them down in a kettle of boiling water 'til the meat is easily pulled. Skim the fat from the water and save. Pull all of the meat and fat (separate) from the heads and chop up the chunks. Cook the liver and heart and whatever else wasn't used in other delicacies and grind them up. Get a tote-sack full of corn meal and keep it handy. Put the meat, heart, and other scraps (except liver) back into the simmering kettle of stock. Add liver until you can taste it but the liver flavor does not predominate. You can put some of the fat in if you wish. Add salt and celery salt - the cornmeal will take a lot of salt so you get this mixture fairly salty. Stir. Taste. Add sage and pepper to taste - not too much, now. Stir. Taste. Pass the spoon around so everybody can pass judgment. When it's right, you should taste salt first, then liver - but not too strong, rich pork meat flavor and a hint of sage. When everybody (especially ingredient #1) is agreed that it couldn't possibly be better, bring out the cornmeal and kids.
Now comes the hard part! Slowly stir in the cornmeal with a long wooden spoon - not too much at a time, now. Keep stirring. Add cornmeal. Keep stirring. Add cornmeal. Keep stirring. As the mixture starts to get thick, add some of the liquid fat that had been skimmed earlier. Keep stirring. Not thick enough yet. Add a little more corn meal. Keep stirring. A little more fat until there is a slight sheen to the surface but no visible oil. Keep stirring.
"Just where do you think you're going? Get back there and stir that pot!! "
As the mixture thickens and you fine tune the ratio of fat to cornmeal, it will start to separate from the sides of the kettle. This is a good thing 'cause the kids are about tuckered. Ladle it into lightly greased, shallow, rectangular or square tin pans to a thickness of about 2 1/2 inches. Be careful - it's still hot! Start slapping it down with the palm of your hand. Slap it like you mean it! SLAP IT! If you are doing it right, your hand should be beet red, sore and covered with a light coat of pig oil. Good. Now let the pans cool, cover with waxed paper and put them in the frigidare or cold pantry.
Next morning, remove scrapple from the pan and slice about 3/8" thick. Lightly flour both sides. Heat about 1/4" of bacon grease in an iron skillet 'til it just starts to smoke. Fry until outside starts to crisp but the inside is still soft. Drain briefly on a paper towel. Serve with Log Cabin syrup and eggs. There's nothing else like it in this world!!
You just don't seem to understand the idea of a community. I know there are plenty of other posters who also do things to deliberately offend and irritate, but it doesn't mean you have to also.
Now, I know that one way or other, your sig's are going to change and I'm going to look like an idiot because they aren't going to show up anymore, so I'll post the two sig's I'm talking about.
How does Scrabble come to be?
AA AE AI OE:
AEON AERO AGEE AGIO AGUE AIDE AJEE AKEE ALAE ALEE ALOE AMIA AMIE ANOA AQUA AREA ARIA ASEA AURA AUTO AWEE BEAU CIAO EASE EAUX EAVE EIDE EMEU EPEE ETUI EURO IDEA ILEA ILIA INIA IOTA IXIA JIAO LIEU LUAU MEOU MOUE NAOI OBIA OBOE ODEA OGEE OHIA OLEA OLEO OLIO OOZE OUZO QUAI RAIA ROUE TOEA UNAI UNAU UREA UVEA ZOEA
AALII ADIEU AECIA AERIE AIOLI AQUAE AREAE AUDIO AURAE AUREI COOEE EERIE LOOIE LOUIE MIAOU OIDIA OORIE OURIE QUEUE URAEI ZOEAE
AALIIS ABASIA ABELIA ABULIA ACACIA ACAJOU ACEDIA ACUATE ACULEI ADAGIO ADIEUS ADIEUX AECIAL AECIUM AEDILE AEDINE AENEUS AEONIC AERATE AERIAL AERIED AERIER AERIES AEROBE AERUGO AGAPAE AGAPAI AGORAE AGOUTI AIKIDO AIOLIS AIRIER ALEXIA ALODIA ALULAE AMADOU AMEBAE AMOEBA AMUSIA ANEMIA ANOMIE ANOPIA ANOXIA ANURIA AORTAE AOUDAD APIECE APNOEA APOGEE AREOLA AREOLE ARIOSE ARIOSI ARIOSO AROUSE ATAXIA AUBADE AUCUBA AUDIAL AUDILE AUDIOS AUGITE AUNTIE AURATE AUREUS AURORA AUROUS AUSUBO AUTEUR AUTOED AVENUE AVIATE AZALEA BAILEE BAILIE BATEAU BAUBEE BEANIE BEEBEE BLOOIE BOOBIE BOOBOO BOOGIE BOOHOO BOOKIE BOOTEE BOOTIE BOUBOU BOUGIE BUREAU CAEOMA CAIQUE COATEE CODEIA COOCOO COOEED COOEES COOKIE COOLIE COOTIE COTEAU COULEE CURIAE DAIMIO DAUTIE DEARIE DOOLEE DOOLIE DOOZIE EASIER EASIES EELIER EERIER EIDOLA EKUELE ELODEA ELUATE ELUVIA EMEUTE EOLIAN EONIAN EOSINE EPIZOA EPOPEE EQUATE EQUINE ETIOLE EUPNEA EUREKA EURIPI EXODOI EXUVIA FAERIE FAUNAE FEIJOA FEIRIE FERIAE FLOOIE FOODIE FOOTIE FOVEAE GALEAE GATEAU GIAOUR GOALIE GOATEE GOODIE GOOIER GOONIE GUAIAC GUINEA HEAUME HEINIE HOAGIE HOODIE HOODOO HOOLIE HOOPOE HOOPOO IDEATE IGUANA IODATE IODIDE IODINE IODISE IODIZE IODOUS IOLITE IONIUM IONIZE IONONE KOODOO KOOKIE LAMIAE LAURAE LEAGUE LIAISE LOOIES LOUIES MEALIE MEANIE MEDIAE MEINIE MEOUED MIAOUS MILIEU MOIRAI MUUMUU NAUSEA OBELIA OCREAE ODIOUS OEDEMA OEUVRE OIDIUM OILIER OLEATE OLEINE OOLITE OOMIAC OOMIAK OORALI OOZIER OPAQUE OPIATE OPIOID OREIDE ORIOLE OROIDE OTIOSE OURARI OUREBI OUTAGE OUTATE OUTEAT OUTLIE OUTSEE OUTVIE PALEAE PEERIE PEEWEE PEREIA QUAERE QUALIA QUEUED QUEUER QUEUES QUINOA REALIA REDIAE RESEAU ROADEO ROADIE ROOKIE ROOMIE SOIREE SOUARI TAENIA TEEPEE TENIAE TIBIAE TOUPEE UBIQUE UNCIAE UNEASE UNIQUE URAEUS URANIA UREASE UREDIA UREIDE UREMIA UTOPIA UVEOUS UVULAE VEEPEE VOODOO WEENIE WEEPIE WEEWEE WIENIE WOODIE WOOLIE YAUTIA ZAIKAI ZOARIA ZOECIA ZOUAVE
ABOULIA ACEQUIA AECIDIA AENEOUS AEOLIAN AEONIAN AEROBIA ALIENEE AMOEBAE ANAEMIA AQUARIA AQUEOUS AREOLAE AUREATE AUREOLA AUREOLE AURORAE COUTEAU EPINAOI EUCAINE EUGENIA EULOGIA EUPNOEA EVACUEE EXUVIAE IPOMOEA MIAOUED NOUVEAU OOGONIA OUABAIN OUGUIYA ROULEAU SEQUOIA TAENIAE URAEMIA ZOOECIA
ABOIDEAU ABOITEAU AUREOLAE EPOPOEIA EULOGIAE
Short Q, X, Z Words
Q
QAT QUA SUQ
AQUA QAID QATS QOPH QUAD QUAG QUAI QUAY QUEY QUID QUIN QUIP QUIT QUIZ QUOD SUQS
AQUAE AQUAS EQUAL EQUID EQUIP FAQIR FIQUE MAQUI PIQUE QAIDS QANAT QOPHS QUACK QUADS QUAFF QUAGS QUAIL QUAIS QUAKE QUAKY QUALE QUALM QUANT QUARE QUARK QUART QUASH QUASI QUASS QUATE QUAYS QUEAN QUEEN QUEER QUELL QUERN QUERY QUEST QUEUE QUEYS QUICK QUIDS QUIET QUIFF QUILL QUILT QUINS QUINT QUIPS QUIPU QUIRE QUIRK QUIRT QUITE QUITS QUODS QUOIN QUOIT QUOTA QUOTE QUOTH QURSH ROQUE SQUAB SQUAD SQUAT SQUAW SQUEG SQUIB SQUID TOQUE TRANQ TUQUE UMIAQ USQUE
X
AX EX OX XI XU
AXE BOX COX DEX FAX FIX FOX GOX HEX KEX LAX LEX LOX LUX MAX MIX NIX OXO OXY PAX PIX POX PYX RAX REX SAX SEX SIX SOX TAX TUX VEX VOX WAX XIS ZAX
APEX AXAL AXED AXEL AXES AXIL AXIS AXLE AXON BOXY CALX COAX COXA CRUX DEXY DOUX DOXY EAUX EXAM EXEC EXES EXIT EXON EXPO FALX FAUX FIXT FLAX FLEX FLUX FOXY HOAX IBEX ILEX IXIA JEUX JINX LUXE LYNX MAXI MINX MIXT MOXA NEXT NIXE NIXY ONYX ORYX OXEN OXES OXID OXIM PIXY PREX ROUX SEXT SEXY TAXA TAXI TEXT VEXT WAXY XYST
ADDAX ADMIX AFFIX ANNEX ATAXY AUXIN AXELS AXIAL AXILE AXILS AXING AXIOM AXION AXITE AXLED AXLES AXMAN AXMEN AXONE AXONS BEAUX BEMIX BORAX BOXED BOXER BOXES BRAXY BUXOM CALIX CALYX CAREX CIMEX CODEX COMIX COXAE COXAL COXED COXES CULEX CYLIX DEOXY DESEX DETOX DEWAX DEXES
30 or so lines removed because post was too long to post
AND
How does Scrapple come to be?
Devotees stress that homemade Scrapple is best. Here, we'll learn how it's done.
First, we begin with the head of a pig (fresh is always preferable to frozen). Exactly which parts of a pig's head are included in Scrapple depends somewhat on regional preference.
To begin, the head should be cut in half, or even quartered. (The ears make for conventient handles while sawing the skull.) While an axe or cleaver can be used to split the head, a saw is preferable in that it produces no bone fragments.
Once the head is sectioned, some people remove the brains. Some remove the teeth - bashing them off with a cleaver. Yet others remove the eyes. The most nutritious scrapples contain the entire head! That said, however, special care should be taken to remove the ear drums. Left in place, they contribute a distinctively bitter taste to the Scrapple, which while popular in Pittsburgh, is generally disliked elsewhere.
Did you know?
An average scrapple loaf contains the rectums of 4 swine
Applied topically, Scrapple rivals Clearasil as a canine tongue magnet.
More on Scrapple:
Cool weather conjures up thoughts of hog killin' and scrapple makin'. After the hams and bacon have been put down in cure and the sausage is all ground and the lard rendered and the feets pickled and the snouts soused, you take what's left (the scraps) and make scrapple. Now, I have seen a lot of recipes for making scrapple. Most say to start with a shoulder or some such good piece of meat. Blasphemy! Everybody knows there are better ways to use a shoulder and such wanton waste would not have been tolerated back when times were tight and folks had to make the most of what they had. I have also had some Pennsylvania scrapple that was way too strong in liver. Here's how we used to make it back when I was a youngun.
Ingredients:
1 Grandmother to make sure everything is done "just so"
1 Mother to do most of the preparations. Overseen by ingredient #1
2 Children, big enough to stir the pot but not smart enough to be somewhere else
Hog heads (number depending upon how many hogs were killed)
About 1/4 of the livers (the rest having been made into liver pudding or fried)
Hearts
Various and sundry other parts of the pig not used to make other delicacies
Salt
Sage
Pepper
Maybe a little celery salt to highlight the flavors (optional)
Stone ground white cornmeal
The feature attraction is the cleaned head. Remove the eyeballs (the brains were removed on killing day and scrambled with eggs the next morning), break the head(s) into manageable pieces with a cleaver, and cook them down in a kettle of boiling water 'til the meat is easily pulled. Skim the fat from the water and save. Pull all of the meat and fat (separate) from the heads and chop up the chunks. Cook the liver and heart and whatever else wasn't used in other delicacies and grind them up. Get a tote-sack full of corn meal and keep it handy. Put the meat, heart, and other scraps (except liver) back into the simmering kettle of stock. Add liver until you can taste it but the liver flavor does not predominate. You can put some of the fat in if you wish. Add salt and celery salt - the cornmeal will take a lot of salt so you get this mixture fairly salty. Stir. Taste. Add sage and pepper to taste - not too much, now. Stir. Taste. Pass the spoon around so everybody can pass judgment. When it's right, you should taste salt first, then liver - but not too strong, rich pork meat flavor and a hint of sage. When everybody (especially ingredient #1) is agreed that it couldn't possibly be better, bring out the cornmeal and kids.
Now comes the hard part! Slowly stir in the cornmeal with a long wooden spoon - not too much at a time, now. Keep stirring. Add cornmeal. Keep stirring. Add cornmeal. Keep stirring. As the mixture starts to get thick, add some of the liquid fat that had been skimmed earlier. Keep stirring. Not thick enough yet. Add a little more corn meal. Keep stirring. A little more fat until there is a slight sheen to the surface but no visible oil. Keep stirring.
"Just where do you think you're going? Get back there and stir that pot!! "
As the mixture thickens and you fine tune the ratio of fat to cornmeal, it will start to separate from the sides of the kettle. This is a good thing 'cause the kids are about tuckered. Ladle it into lightly greased, shallow, rectangular or square tin pans to a thickness of about 2 1/2 inches. Be careful - it's still hot! Start slapping it down with the palm of your hand. Slap it like you mean it! SLAP IT! If you are doing it right, your hand should be beet red, sore and covered with a light coat of pig oil. Good. Now let the pans cool, cover with waxed paper and put them in the frigidare or cold pantry.
Next morning, remove scrapple from the pan and slice about 3/8" thick. Lightly flour both sides. Heat about 1/4" of bacon grease in an iron skillet 'til it just starts to smoke. Fry until outside starts to crisp but the inside is still soft. Drain briefly on a paper towel. Serve with Log Cabin syrup and eggs. There's nothing else like it in this world!!
You just don't seem to understand the idea of a community. I know there are plenty of other posters who also do things to deliberately offend and irritate, but it doesn't mean you have to also.