O welche Lust

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O welche Lust

Postby OperaTenor » Wed Jan 26, 2005 4:11 pm

A bright spot in an otherwise dim opera. It was great fun performing that scene. We, as prisoners, were allowed to ad lib a little and take on affectations like being blind, lame, etc. I decided I'd have scabies and scratched myself incessantly the entire scene. At one point the director asked me to tone it down a little - people were starting to itch just watching me, and it was starting to upstage the principles.

At least I didn't "pick" fleas!

:puke:

Thanks for playing it, H.R.H.!

<small>[ 01-26-2005, 04:17 PM: Message edited by: OperaTenor ]</small>
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Re: O welche Lust

Postby BigJon » Wed Jan 26, 2005 6:07 pm

And I thought this would be a thread about someone who loves his grape juice a little too much. :p

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Re: O welche Lust

Postby GreatCarouser » Wed Jan 26, 2005 6:12 pm

Ah Fidelio! Also known as Beethoven's Worst!
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Re: O welche Lust

Postby piqaboo » Wed Jan 26, 2005 6:32 pm

Wouldnt that be Beethoven's Wurst, GC?
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Re: O welche Lust

Postby lioness » Wed Jan 26, 2005 6:51 pm

yes... and i love Brat Wurst! :roll:
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Re: O welche Lust

Postby Trumpetmaster » Thu Jan 27, 2005 6:08 am

dont forget LiverWurst

ugh.....
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Re: O welche Lust

Postby Selma in Sandy Eggo » Thu Jan 27, 2005 10:42 am

Liverwurst. Russian Rye. Onion. Brown mustard.

Yum.

Also good with grape juice. Hop and barley juice is better.
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Re: O welche Lust

Postby Trumpetmaster » Thu Jan 27, 2005 11:17 am

Selma,
That sounds delish!
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Re: O welche Lust

Postby piqaboo » Thu Jan 27, 2005 1:32 pm

Liverwurst and bacon on rye (no caraway)
Altoid - curiously strong.
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Re: O welche Lust

Postby mmichaelson » Thu Jan 27, 2005 1:36 pm

I don't do liverwurst. Ick.

:)
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Re: O welche Lust

Postby lioness » Thu Jan 27, 2005 1:57 pm

i used to as a kid. no way i can stomach it now.

i though i was the only one who didn't like caraway seeds with their rye.
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Re: O welche Lust

Postby barfle » Thu Jan 27, 2005 3:15 pm

Braunschweiger (which is pretty much the same as liverwurst) is the only way I can stomach liver. The texture is different, the taste is different, it's just, well, different (which means "better" when it comes to liver).
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Re: O welche Lust

Postby piqaboo » Thu Jan 27, 2005 4:15 pm

Chopped liver from the local deli. Texture like butter. Yum!
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Re: O welche Lust

Postby Trumpetmaster » Thu Jan 27, 2005 4:21 pm

piqaboo,
now your talking. I remember my grandmother making chop liver from scratch. No blender, this strange looking sharp tool that she would pound the liver to mush, then put in all the secret ingredients.
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Re: O welche Lust

Postby mmichaelson » Thu Jan 27, 2005 4:25 pm

I like wienerschnitzel.

:)
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Re: O welche Lust

Postby Trumpetmaster » Thu Jan 27, 2005 4:38 pm

There is a great German Restaurant here on Long Island. It is called Pumpernickels.
If anyone is ever out this way, you should check it out!!
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Re: O welche Lust

Postby Selma in Sandy Eggo » Thu Jan 27, 2005 4:45 pm

Originally posted by TrumpetMaster:
...making chop liver from scratch. No blender, this strange looking sharp ...
I suspect it may have been a thing called a mezzaluna - it's got a curved blade and a handle on the straight back. Very good for chopping things up in a wood bowl.

Nowadays, all but the Amish would be using a food processor. I know how it's done, have made pretty decent chopped chicken liver, but like Piq said there's this deli...

<small>[ 01-27-2005, 04:46 PM: Message edited by: Selma in Sandy Eggo ]</small>
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Re: O welche Lust

Postby Trumpetmaster » Thu Jan 27, 2005 4:49 pm

Selma,
That must be it because my grandmother did use a wood bowl when making it.

She used to put a little egg and onion in there.
My mom tried to make it but it never came out the same way.
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Re: O welche Lust

Postby Selma in Sandy Eggo » Thu Jan 27, 2005 5:05 pm

chicken livers fried to just-pink-in-the-middle in chicken fat. Remove to bowl. Fry chopped onion in the same chicken fat until medium golden brown while chopping livers; dump in onion and chicken fat and keep chopping. Add the egg and keep chopping. When chopped fine switch to spoon and add parsley and garlic paste and salt and a ridiculous amount of pepper. Stir and keep adding a little bit more chicken fat until it's smooth and moist.

This is not health food.
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Re: O welche Lust

Postby Trumpetmaster » Thu Jan 27, 2005 5:38 pm

Must be the garlic paste that does it. Don't remember my mom ever putting that in there.
Hmmmm..... I'm getting hungry.
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