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The Super-Happy Nice Chat Room

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Showing 76-100 of 1000 posts in this discussion
In reply to an earlier post on Aug 8, 2012, 8:13:56 PM PDT
Hiki-- thanks for the good wishes. Details will be forthcoming, but my joy has been tempered somewhat with info that does not belong on the super-happy chat room thread ('cuz it ain't super happy).

I'm off to gas up the car before prices skyrocket anymore and then will be in touch. We had a bad refinery fire here two days ago--my first shelter in place!--in a plant pipeline that processes disel fuel, and all the gas stations are using that fire as permission to raise prices on all our gas by 30 cents overnight. You know, just because they can.

p.s. I know I spelled diesel incorrectly; I am too tired right now to figure out how to spell it. Every way looks wrong to me.

Posted on Aug 8, 2012, 8:53:02 PM PDT
K. J. Hart says:
The heat finally broke here in Minneapolis. I can open the windows again!

Posted on Aug 9, 2012, 3:39:27 AM PDT
I hope Thomas is recovering from his op and will be getting in touch soon. I am missing you xox

Posted on Aug 9, 2012, 3:44:19 AM PDT
My hour's up on the forums, :) so I had better go and do some housework, shopping, knitting, baking.

Have a great day happy people!!! xoxox

In reply to an earlier post on Aug 9, 2012, 6:36:32 AM PDT
KinksRock says:
Easy. Daniela Bianchi in "From Russia, With Love". There are so many hot Bond girls, but she is the one who sticks in my mind . . . lying on that bed, with the black ribbon around her neck . . .

In reply to an earlier post on Aug 9, 2012, 8:57:29 AM PDT
Last edited by the author on Aug 9, 2012, 9:06:07 AM PDT
Hikari: Yes, the first step in the traditional recipe (which has about 15 steps) for lobster bisque is to kill the lobster (painlessly--there is a way) and cut it into pieces. Approximately 2 hours later (assuming that you have help in the kitchen--lobster bisque is not a recipe you want to do alone) you will have transformed that sea bug into a new and more glorious flesh, with the help of aromatic vegetables, butter, heavy cream, a bit of rice, a few herbs, cognac, and some beef stock, among other things.

I make lobster bisque no more than once per year. If you are curious, here is a transcript of the recipe (it says 8 steps, but it's more like 15):

Julia Child "Mastering the Art of French Cooking.

"Considering the price of Lobsters that the pureed nature of a bisque, we think it is a waste to use whole lobster here. We therefore suggest only chests and the legs of the bisque, and the tails and claws, and tomalley for a splendid main dish such as the homard a l' Americaine described in volume I on page 223. In fact, you could well combine the two, starting them out together, since both follow much the same pattern. Serve the main dish one night and the bisque a day or two later. That is up to you, however, and we shall content ourselves with the chests and legs from 3 or 4 lobsters for the following recipe. As in most dishes of this type you can expand or contract the ingredients to a certain extent without upsetting the balance of tastes, and you need not be disturbed if you have a little more or a little less of anything that is called for.
. For about 2 quarts, serving 6 to 8

Step 1 Preliminary

1-cup mirepoix (equal parts finely diced onions, carrots, and celery)
1 1/2 Tablespoons butter
A heavy 3-quart stainless or enameled saucepan with cover
1 1/2 cups chopped fresh tomato pulp (3 to 4 medium tomatoes, peeled,
seeded and juiced)
The chest parts with the shells and the legs from 3 or 4 fresh raw 1
1/4 to 1 1/2 pound lobsters

Cook the mirepoix slowly in the butter, in the saucepan for 6 to 8
minutes, or until vegetables are tender but not browned. Meanwhile,
prepare the tomatoes. Cut lobster chests in half lengthwise.

Step 2 Sauting the lobster

2 or more Tablespoons olive oil or cooking oil.
A heavy 10 to 12 inch no stick or enameled casserole
Cooking tongs.

Film the bottom of the casserole with 1/16 inch of oil; set over
moderately high heat until oil is very hot but not smoking. Add the
lobster chests cut side down and the legs. Do not crowd pan: saut� in
2 batches if all will not fit easily in one layer. Toss and turn
frequently until shells are a deep red (4 to 5 minutes in all). The
colour will tint the soup.

Step 3 Simmering the lobster and removing the meat.

Salt and pepper
1/3 cup Cognac
Either 1 1/2 cups of dry white wine; or 1 cup dry white vermouth
2 tablespoons fresh tarragon or 1 tablespoon dried tarragon
1 bay leaf
The mirepoix and the tomatoes from Preliminary step.
1 clove mashed garlic
large pinch of cayenne pepper
Cover for the casserole

When the lobster is saut�ed, lower the heat slightly, salt and pepper
the lobster, and pour in the Cognac. Ignite by shaking pan vigorously
or tilting it into the heat source or use a lighted match. When flames
have died down, pour on the wine, mix in the tarragon, and add the bay
leaf and other ingredients. Cover casserole, and simmer slowly for 20

Before proceeding you may wish to start the rice in the next step, so
that it will be done by the time you are through here. Remove the
pieces of lobster from their cooking sauce and extract the meat from
the shells. You will have about 1 cup' place in a bowl. Puree the
cooking sauce through food mill or sieve into the other bowl, and
scrape into a jar of blender; reserve for step 5. Chop shells into 1/2
inch pieces and reserve in bowl for step 6.

Step 4 Simmering the rice

3 cups fish stock or canned clam juice
2 cups beef stock
The saucepan from Step 1 in which the mirepoix was cooked
1/4 cup plain raw white rice

Bring the fish stock or clam juice and beef stock or bouillon to a boil
in the saucepan; sprinkle in the rice. Stir up once and simmer for 20
minutes. Set aside.

Step 5 Pureeing rice and lobster meat

Drain rice through sieve, reserving its cooking liquid in the bowl.
Scrape rice and the half portion of lobster meat into the blender.
Puree adding a little of the rice cooking liquid if mixture is too
thick for easy blending in the machine. Scrape the puree out of the
blender and into the rice-cooking saucepan.

Step 6 Shellfish butter for final enrichment - lobster butter

6 Tablespoons butter
The bowl of chopped lobster shells

Heat butter to bubbling in casserole, stir in the chest and leg shells
and saut� for 2 to 3 minutes tossing and turning to heat thoroughly.
Immediately scrape into blender and puree, flicking switch on and off
and scraping shells down into blades as necessary. Scrape puree into
sieve and mash vigorously with spoon to extract as much butter as
possible. Scrape all butter off bottom of sieve with rubber spatula
and pack into bowl. Set aside for Steps 7 and 8.

To extract all remaining flavour from blender jar, shells, and sieve,
pour rice-cooking liquid into the casserole in which you just saut�ed
the shells. Heat to the simmer and pour liquid into blender to rinse
it then pour liquid back into casserole, and swish sieve about in the
hot rice cooking liquid to dislodge all debris. Simmer 3 to 4 minutes;
strain liquid through the sieve and into the saucepan with pureed rice
and lobster.

Step 7 The Lobster Garnish

2 Tablespoons lobster butter
Salt and pepper
2 tablespoons Cognac or dry white vermouth

Heat the butter to bubbling in the frying pan; stir in the remaining
lobster meat and sprinkle with salt and pepper. Saut� over moderate
heat for 2 minutes, tossing and turning. Pour on the cognac or
vermouth, and cook for moment until liquid has evaporated. Scrape the
lobster into the saucepan containing the rest of the soup mixture from
Step 6, and you are finally almost ready to serve.

(The recipe may be completed to this point; let cool uncovered, then
cover and refrigerate or freeze.)

Step 8 Final Flavouring and serving

If needed more fish stock, clam juice or bouillon
Salt and pepper
Cayenne and tarragon
1/2 to 1 cup heavy cream
The lobster butter from step 6
2 to 3 tablespoons minced fresh chervil, tarragon or parsley
Croutons, homemade Melba toast, or fresh French bread.

Shortly before serving, bring the bisque to the simmer. It should be
quite thick, but if it needs thinning, stir in a little stock or
bouillon. Carefully correct seasoning. Just before serving, stir in
the cream, then remove from heat and stir in the lobster butter by
tablespoonsful. Pour the bisque into a hot tureen or soup cups, and
decorate with the fresh herbs. Pass the bread or croutons separately.

I have developed an alternate technique in step 6 for the shellfish butter. But the non-cooks among you must be reeling at this point. :)

In reply to an earlier post on Aug 9, 2012, 8:58:23 AM PDT
TAS's brand of gloom would not enhance a super-happy feeling.

Posted on Aug 9, 2012, 9:04:50 AM PDT
However, contemplating the panoply of pulchritude (if I may be a bit purple) in the Bond series certainly is. We had a contest for this recently. I, personally, would find it hard to chose between the charms of:

Diana Rigg
Honor Blackman
and yes, Daniela Bianchi.

And equally impressive, if pretty scary, as villains:

Grace Jones
Famke Janssen
Sophie Marceau

In reply to an earlier post on Aug 9, 2012, 9:09:26 AM PDT
Hikari says:
I daresay, the only time I can recall the supremely unflappable Roger Moore being flapped in his entire tenure was the scene where Bond is called upon to bed May Day, who as we recall, tried to assassinate him just a short time prior.

The look in Roger's eyes as Grace Jones climbs on top of him is sheer, if well-controlled, terror. 007's on the bottom--a bad sign altogether and not a position he's accustomed to being in. Apparently Ms. Jones is the only co-star that ever made Moore lose his famous cool, on-camera or off. I can see how she'd have that effect.

In reply to an earlier post on Aug 9, 2012, 9:10:34 AM PDT
Last edited by the author on Aug 9, 2012, 9:14:17 AM PDT
Yes, we've had one of the hottest Summers that I can recall in a long while. We are currently experiencing a super-happy cool 75 degrees and it feels nice. It's supposed to be 75 to 85 degrees here in Michigan for the next few days and those are just perfect temperatures if you ask me.

Posted on Aug 9, 2012, 9:13:43 AM PDT
How about the Hottest Cartoon Women ever? I think Jessica Rabbit would probably win that one hands down, right? But Wilma Flintstone comes in 2nd. There's just something about that Wilma that makes this guy go Yabba Dabba Do Me! Hee.

In reply to an earlier post on Aug 9, 2012, 9:41:57 AM PDT
Hikari: Have you ever heard Ms. Jones' performance of Warm Leatherette? (For the full import, you must read Ballard's Crash.)


And a couple of other performance art moments that bring a smile:

http://www.youtube.com/watch?v=iaOEzHFyZ-Q (It is not possible not to love Laurie Anderson)
http://www.youtube.com/watch?v=WRNZmdb8w9I (Darryl Hannah's performance piece in Legal Eagles)

Posted on Aug 9, 2012, 9:43:48 AM PDT
Rock: Jessica Rabbit, certainly (she's not bad, she's just drawn that way)--but I think that Betty is hotter than Wilma.

And let us not forget Bugs Bunny in drag in What's Opera, Doc?

In reply to an earlier post on Aug 9, 2012, 10:03:07 AM PDT
Yeah, that Betty is a fetching little thing, isn't she? How in the heck did those two schleprocks Fred and Barney ever end up with such major hotties as wives? Only in cartoon land.

In reply to an earlier post on Aug 9, 2012, 10:26:52 AM PDT
In no way am I denying the supreme hotness of Jessica Rabbit. However, she looks a little high maintenance for my taste. So, I'd vote for Poison Ivy or Harley Quinn.

In reply to an earlier post on Aug 9, 2012, 10:42:03 AM PDT
Last edited by the author on Aug 9, 2012, 10:42:16 AM PDT
Ahh, yes, the sultry Supervillainesses. They are known to throw off their opponents concentration with their stunning good looks. On the other hand are the sexy Superheroines such as Wonder Woman and Catwoman. I am more of Marvel guy myself though so I like She-Hulk and Spider-Woman. Make Mine Marvel, Baby, Yeah!

In reply to an earlier post on Aug 9, 2012, 10:58:26 AM PDT
Marvel... well Rogue is super hot, but hands off. So I would probably default to Jean Grey or Emma Frost.

In reply to an earlier post on Aug 9, 2012, 11:07:23 AM PDT
Actually, now that I think about it, I really used to like characters more like Sue Richards, Betty Ross, and Spidey's girl Mary Jane Watson. It's just that I haven't read a comic book in so long now that I completely forgot about them. I really need to dig out my old collection of comics and read them again someday.

Posted on Aug 9, 2012, 11:41:37 AM PDT
Rock: Are you familiar with the Japanese anime character Kekko Mask? There are multiple film versions of her exploits--I used to have a tape of the first one, but it's gone missing. She stuns her opponents with the beauty of her naked, eh, pudenda--then flies though the air and cracks their necks with her thighs.

A real field day for Freud.

Posted on Aug 9, 2012, 11:53:40 AM PDT
Last edited by the author on Aug 9, 2012, 11:56:55 AM PDT
Isn't it general consensus around males that Jessica Rabbit is the hottest thing ever drawn on paper?

Although Daphne from Scooby-Doo could probably be a close second.

Posted on Aug 9, 2012, 12:00:24 PM PDT
PoM: Highly debatable. For one thing, you have have to ignore the entire canon of Vargas. See

In reply to an earlier post on Aug 9, 2012, 12:05:50 PM PDT
WAS: Valid point. But in the animated world, I'd still give that title to Ms. Rabbit.

In reply to an earlier post on Aug 9, 2012, 12:06:01 PM PDT
Last edited by the author on Aug 9, 2012, 12:17:41 PM PDT
"Kekko Mask"

It rings a bell, but I don't think that I've ever seen it? There was a time back in the Nineties when my wife and I were on an Anime kick and we watched a lot of crazy stuff like Excel Saga, Lum, Haunted Junction, and Ranma 1/2. We have the entire Ranma 1/2 collection on DVD actually, we got so caught up in it.

One of the more provocative Anime characters that I liked was called Cutie Honey and she was known to flash some skin now and then.

In reply to an earlier post on Aug 9, 2012, 12:20:18 PM PDT
Vargas! Who can forget that cover he did for The Cars first album, Candy-O.


In reply to an earlier post on Aug 9, 2012, 12:30:34 PM PDT
KinksRock says:
Sorry to be a nit-picker, but Candy-O was their second. The first one was self-named.
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