We are all Slave now.

[sebastian_dangerfield]

Originally Posted by Pretty Little Flower

I forgot just how fucking brilliant that intro was.

Agreed. I didn't know it was a Pete Seeger tune. https://www.youtube.com/watch?v=XUwUp-D_VV0

[Adder]

Originally Posted by Replaced_Texan

*The one next door is 4000 square feet on a 5000 square foot lot, 4 bedrooms and 5 1/2 baths. So ridiculous that it's been on the market for over 400 days. We're conflicted in that we want someone to move in (after the developer has endured significant pain), but we know anyone who would buy this thing is just terrible.

My wife had some affinity, without having really looked closely, for that type of house and it's a good thing they generally were not in our price range (in part because we don't need that much house). But the idea can start to get tempting when you look at house after house of the older variety that doesn't that's short a bathroom, bedroom or whatever.

These days Minneapolis in the midst of re-doing it's long term master plan, which includes whether we should keep allowing those things to replace our existing housing stock - and sell at $500k plus - or whether we should also allow similar structures with 2-4 units in them. If there's going to be something bigger next to me, I'd prefer that it be able to accommodate multiple families, but there's a whole lot of "liberal" fear in opposition.

[Pretty Little Flower]

Originally Posted by sebastian_dangerfield

Agreed. I didn't know it was a Pete Seeger tune. https://www.youtube.com/watch?v=XUwUp-D_VV0

Yup. Ahead of his time.

[sebastian_dangerfield]

Originally Posted by Greedy,Greedy,Greedy

Good list, but I just want to make sure you know the current thing is outdoor pizza ovens. You've got to have an outdoor wood fired pizza oven.

I'm thinking of this one, and having a little brick base built for it. What do you think?

I like the design. You could invite nosy neighbors, watch them get loaded to salve their jealousy at your superior purchase, and then perhaps fall against a metal portion of the oven, leaving themselves a permanent burn scar.

"Khaki! What happened to your face!!!"

"Carter, it was awful! I forgot to eat after pilates, had some white gluten free sangria at the Smiths, and fell onto their pizza oven!"

"Pizza oven?"

"I just got botox!!! It's ruined!!!"

"Who designed it? Did it have slate base? Stone? Brick?"

[Greedy,Greedy,Greedy]

Originally Posted by sebastian_dangerfield

I like the design. You could invite nosy neighbors, watch them get loaded to salve their jealousy at your superior purchase, and then perhaps fall against a metal portion of the oven, leaving themselves a permanent burn scar.

"Khaki! What happened to your face!!!"

"Carter, it was awful! I forgot to eat after pilates, had some white gluten free sangria at the Smiths, and fell onto their pizza oven!"

"Pizza oven?"

"I just got botox!!! It's ruined!!!"

"Who designed it? Did it have slate base? Stone? Brick?"

Back when we first built our house, I decided to have a little Bar-B-Q to celebrate. Being a rural boy from the styx, I, of course, dug my own Bar-B-Q pit, a nice sort of 6 foot by two foot hole in the ground surrounded by concrete block with the wood piled high and then burned down into coals. It was a think of beauty, and I laid out our oven racks on top for grilling up some birds.

First question from all the neighbors: is that permanent?

But, really, I may get that pizza oven for my wife for mothers day. I've gone native.

[ferrets_bueller]

Sure, make fun of the burbs. Easy pickings. So back at ya:

Have you been to Chef Booboo's latest place? Of course you haven't. It doesn't have a name. It's in an alley under the Highline with an unmarked door. You have to be invited as a follower of Chef's blog, and use blockchain codes to unlock the door.

Upon entering, the staff hoses down the arriving guests and leads you to your table. You are presented with a cocktail. Currently, the offering is a smoked organic Japanese whisky with whale snot flambé.

There is no menu. Chef prepares the dishes according to the season, and the availability of fresh ingredients. The first course when I was last there was an homage to Chef's roots in Moldova. I mean really, the appetizer was roots. The ginseng shavings were a revelation!

Next, Chef pan sears peat moss, lichens, and Moldovan insects, and stuffs the resulting porridge into a sparrow's anus. The wine pairing brought out the gamey yet subtle floral notes of the dish.

I could go on, but I'm late for my eyebrow threading and a colon blow. Talk soon!

The foregoing makes me believe I've got a little time on my hands before that 3:00 conference call.

[Pretty Little Flower]

Originally Posted by Greedy,Greedy,Greedy

Back when we first built our house, I decided to have a little Bar-B-Q to celebrate. Being a rural boy from the styx, I, of course, dug my own Bar-B-Q pit, a nice sort of 6 foot by two foot hole in the ground surrounded by concrete block with the wood piled high and then burned down into coals. It was a think of beauty, and I laid out our oven racks on top for grilling up some birds.

First question from all the neighbors: is that permanent?

But, really, I may get that pizza oven for my wife for mothers day. I've gone native.

I'm just giving you shit about the pizza oven. Everyone should be cooking pizza all the time. Indoors, outdoors on the grill, outdoors in their stainless steel pizza over from Sur La Table, wherever and however. I support all of it. Are you making gluten-free pizza with cashew cheese? I'll pass, but support you in your pizza-making endeavors. And if you don't want to make pizza, but just want to heat up a frozen one in your oven late night? I support that too.

Pizza.

[Hank Chinaski]

Originally Posted by Pretty Little Flower

I'm just giving you shit about the pizza oven. Everyone should be cooking pizza all the time. Indoors, outdoors on the grill, outdoors in their stainless steel pizza over from Sur La Table, wherever and however. I support all of it. Are you making gluten-free pizza with cashew cheese? I'll pass, but support you in your pizza-making endeavors. And if you don't want to make pizza, but just want to heat up a frozen one in your oven late night? I support that too.

Pizza.

Pizza was invented in Southern Italy, and today its true meaning is protected by the AVPN http://www.pizzanapoletana.org/en/chi_siamo which tests and trains pizza makers to make sure they are meeting the actual strict standards it maintains. Do you or ggg claim linensure? Because otherwise you might be putting meat, cheese and tomato sauce on crust, but you are hardly making pizza.

[sebastian_dangerfield]

Originally Posted by Greedy,Greedy,Greedy

Back when we first built our house, I decided to have a little Bar-B-Q to celebrate. Being a rural boy from the styx, I, of course, dug my own Bar-B-Q pit, a nice sort of 6 foot by two foot hole in the ground surrounded by concrete block with the wood piled high and then burned down into coals. It was a think of beauty, and I laid out our oven racks on top for grilling up some birds.

First question from all the neighbors: is that permanent?

But, really, I may get that pizza oven for my wife for mothers day. I've gone native.

As far as those things go, that is a very sleek design. If you're going to do it, that looks like one of the best ways.

But one thing I don't get about those ovens is, the pizza seems dry. I like greasy pizza. Big slices, cheese and oil dripping off the sides. The pizza oven stuff seems dehydrated to me. It's not bad. Just missing that greasy pizza-joint flavor.

ETA: This reminded me of one more maddening thing about the suburbs: Food wasting.

Every party must involve twenty different dishes, many brought by guests. All portions are huge (the shrimp tray has it own zip code, and the crudite eats up half the kitchen island). And nobody eats any of it (I believe, paralyzed by the paradox of choice: "I'd like a donut hole. But I can't decide which coconut variant of the 17 offered is the best choice, and I don't want to look like a neophyte. Maybe I'll just take a bite of one of the fourteen plates of Humboldt Fog. But... which one is the best?")

Because every children's party needs to have 740 crab claws. And a 1/1000th size Mayan pyramid of melon balls. Like edible assortments? Well, there's one in every room. Nothing like a houseful of kids running around on cream carpeting with massive genetically engineered franken-strawberries covered in chocolate.

And we haven't even ordered the 37 pizzas for the kids yet!

Would you like a craft beer? You look like a craft beer kind of guy. There's a metal bathtub in the gazebo filled with a six pack of each of the 48 varieties of Sam Adams... and something called Landshark. Looked like fun! Drink up. The wife and I are wine drinkers. We're just going to throw away what's left... Or at least what'll fit in the front-end loader we use to clean up after these things!

[sebastian_dangerfield]

Originally Posted by ferrets_bueller

Sure, make fun of the burbs. Easy pickings. So back at ya:

Have you been to Chef Booboo's latest place? Of course you haven't. It doesn't have a name. It's in an alley under the Highline with an unmarked door. You have to be invited as a follower of Chef's blog, and use blockchain codes to unlock the door.

Upon entering, the staff hoses down the arriving guests and leads you to your table. You are presented with a cocktail. Currently, the offering is a smoked organic Japanese whisky with whale snot flambé.

There is no menu. Chef prepares the dishes according to the season, and the availability of fresh ingredients. The first course when I was last there was an homage to Chef's roots in Moldova. I mean really, the appetizer was roots. The ginseng shavings were a revelation!

Next, Chef pan sears peat moss, lichens, and Moldovan insects, and stuffs the resulting porridge into a sparrow's anus. The wine pairing brought out the gamey yet subtle floral notes of the dish.

I could go on, but I'm late for my eyebrow threading and a colon blow. Talk soon!

The foregoing makes me believe I've got a little time on my hands before that 3:00 conference call.

Thank you. That was a revelation.

[Greedy,Greedy,Greedy]

Originally Posted by Pretty Little Flower

I'm just giving you shit about the pizza oven. Everyone should be cooking pizza all the time. Indoors, outdoors on the grill, outdoors in their stainless steel pizza over from Sur La Table, wherever and however. I support all of it. Are you making gluten-free pizza with cashew cheese? I'll pass, but support you in your pizza-making endeavors. And if you don't want to make pizza, but just want to heat up a frozen one in your oven late night? I support that too.

Pizza.

Gluten-free man'oushe will probably be the most common use. Any cheese used will be real.

[Greedy,Greedy,Greedy]

Originally Posted by ferrets_bueller

Sure, make fun of the burbs. Easy pickings. So back at ya:

Have you been to Chef Booboo's latest place? Of course you haven't. It doesn't have a name. It's in an alley under the Highline with an unmarked door. You have to be invited as a follower of Chef's blog, and use blockchain codes to unlock the door.

Upon entering, the staff hoses down the arriving guests and leads you to your table. You are presented with a cocktail. Currently, the offering is a smoked organic Japanese whisky with whale snot flambé.

There is no menu. Chef prepares the dishes according to the season, and the availability of fresh ingredients. The first course when I was last there was an homage to Chef's roots in Moldova. I mean really, the appetizer was roots. The ginseng shavings were a revelation!

Next, Chef pan sears peat moss, lichens, and Moldovan insects, and stuffs the resulting porridge into a sparrow's anus. The wine pairing brought out the gamey yet subtle floral notes of the dish.

I could go on, but I'm late for my eyebrow threading and a colon blow. Talk soon!

The foregoing makes me believe I've got a little time on my hands before that 3:00 conference call.

A certain amount of this is fine, but what you sayin about Japanese Whiskey, man?!?!

[Greedy,Greedy,Greedy]

Originally Posted by sebastian_dangerfield

As far as those things go, that is a very sleek design. If you're going to do it, that looks like one of the best ways.

But one thing I don't get about those ovens is, the pizza seems dry. I like greasy pizza. Big slices, cheese and oil dripping off the sides. The pizza oven stuff seems dehydrated to me. It's not bad. Just missing that greasy pizza-joint flavor.

Low quality cheese is the easiest way to up the grease level.

[ferrets_bueller]

Originally Posted by Greedy,Greedy,Greedy

A certain amount of this is fine, but what you sayin about Japanese Whiskey, man?!?!

I actually put that in especially for you, since on your recommendation I picked up a bottle of Suntory at a closeout sale. It holds its own with all but the peaty goodness of Lagaluvin.

And if I'm not mistaken , there is no "e" in (Suntory)Japanese whisky.

[Pretty Little Flower]

Originally Posted by Hank Chinaski

Pizza was invented in Southern Italy, and today its true meaning is protected by the AVPN http://www.pizzanapoletana.org/en/chi_siamo which tests and trains pizza makers to make sure they are meeting the actual strict standards it maintains. Do you or ggg claim linensure? Because otherwise you might be putting meat, cheese and tomato sauce on crust, but you are hardly making pizza.

When you die, you are going to hell. In that hell, there will only be one meal. Pizza. The pizza will always be made exactly the same. It will consist of a gluten-free English Muffin topped with Ketchup and a single slice of non-dairy American Cheese substitute, cooked for an insufficient amount of time in a toaster oven that smells of burnt plastic.