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View Full Version : I need a ride to Alma's for some pies.



ewiggy
11-30-2006, 04:06 PM
please?

amyzzz
11-30-2006, 05:57 PM
please?


I'll take the last leg from AZ on if you can get someone else to drive the rest of the way. She's in Cali, right?

ewiggy
11-30-2006, 08:36 PM
alright, but no funny business in the car.

thefunkylama
12-01-2006, 01:33 PM
Umbrella?


Just kidding!
I'm baking cookies this weekend. :D

ewiggy
12-01-2006, 07:18 PM
SEND THEM TO ME. TKS.

amyzzz
12-02-2006, 10:56 AM
I baked cookies yesterday morning and last night. My co-workers are happy. Those white chocolate swirly chips and raspberry/chocolate swirly chips they have at the store this time of year are GOOD in choc-chip cookies.

bballarl
12-04-2006, 12:23 AM
Alma has never baked me a pie because I'm white.

I am the first person to play the race card on the new board. Fuck you Ronnie!

thefunkylama
12-04-2006, 08:10 AM
You want a pie? Fuck you, whitey.

All That I Am
01-09-2007, 11:52 PM
Mmmmmmmm pie.

J~$$$
06-07-2007, 01:38 PM
bump for pies.

fatbastard
06-07-2007, 03:07 PM
please?

Favorite pie?

crazzz2007
07-06-2007, 03:12 PM
dutch apple

and

fresh strawberry

and

pumpkin

ewiggy
07-11-2007, 11:53 PM
Favorite pie?

keyyyyy lime!

thefunkylama
07-13-2007, 03:18 PM
i bet this place stays quiet a lot. I also bet that a few people could perform a successful little revolt and take over.

miscorrections
07-13-2007, 10:53 PM
can i order some pies by mail?

thefunkylama
07-13-2007, 10:55 PM
Depends on the kind of pie.

miscorrections
07-13-2007, 10:55 PM
which pies are mailable?

thefunkylama
07-13-2007, 11:07 PM
Small ones.

miscorrections
07-13-2007, 11:08 PM
things in miniature are always adorable.

thefunkylama
07-13-2007, 11:17 PM
And somehow tastier.

miscorrections
07-13-2007, 11:28 PM
that is very true. i like making individual-sized desserts and things in ramekins.

thefunkylama
07-13-2007, 11:40 PM
Yum. I wish I had ramekins. I'd make all sorts of stuff with them. At the moment I'm limited to muffin pans, loaf pans, a cake pan, and pie plates.

miscorrections
07-13-2007, 11:44 PM
i don't have pie pans right now and it's killing me. i don't even have a cookie sheet. or a bundt pan. or loaf pans. all i have are 2 9 in. cake pans, a 9x13 pan, and a muffin tin.

thefunkylama
07-13-2007, 11:46 PM
oh i forgot i also have a cookie sheet and a spring form pan. I've heard tell that one can use the spring form pan for tarts and such, but I'd love to have a tart pan anyway. And a bundt pan, too. They even make mini tart pans and mini bundt pans.

miscorrections
07-13-2007, 11:51 PM
oh i know, i would love to have those minis. and a spring form wouldn't be amiss either.

i just don't bake often enough to justify my owning all of that, though. although i have no idea how i'm going to be able to make pavlova without a cookie sheet to bake it on.

thefunkylama
07-13-2007, 11:52 PM
Yeah that could get interesting. You could always improvise with a lot of foil.

miscorrections
07-13-2007, 11:56 PM
that would be a feat of engineering. i think i'll try it out next time i have nothing to do.

thefunkylama
07-14-2007, 12:04 AM
haha. Yes please. Pictures, even?

CuervoPH
07-14-2007, 09:58 AM
I'd like to go ahead and request a dozen mini key lime pies. Ship them in individual packages. It'll make my mail person think I'm popular. I'll paypal you for the shipping cost.

thefunkylama
07-14-2007, 10:29 AM
That would probably require my being in possession of 2 dozen key limes. I'll put your order down, but I hope you weren't counting on these by next week or anything.

CuervoPH
07-14-2007, 10:42 AM
Dang. And my Google search on "Pennsylvania Key Lime Growers" was, for want of a better word, fruitless. I'll place my order again after I've made a successful key lime hunting trip to FL.

thefunkylama
07-14-2007, 10:51 AM
Excellent. Keep me posted on how many you manage to find. And if it makes you feel better, I don't think anyplace other than FL can grow key limes and be able to call them key limes. So I can't even get any.

thefunkylama
07-14-2007, 11:00 AM
HI LURKERS I SEE YOU STARING AT MY THREAD


GTFO, THE 12 OF YOU

thefunkylama
07-14-2007, 11:15 AM
NOW THERE'S 16. WTFCANTYOUREAD

thefunkylama
07-14-2007, 11:35 AM
That's more like it. Peeping Toms.

miscorrections
07-14-2007, 11:36 AM
i like the word peep. and yes, if i can build myself a structurally sound foil cookie sheet i'll take a picture.

thefunkylama
07-14-2007, 11:37 AM
Awesome. I get royalties.

miscorrections
07-14-2007, 11:40 AM
only if i manufacture a bunch and sell them. i could thwart you and give them away for free.

thefunkylama
07-14-2007, 11:48 AM
Damn.

miscorrections
07-14-2007, 11:49 AM
well, i could give you a free one too. it's not quite royalties but at least it would be shiny.

thefunkylama
07-14-2007, 12:15 PM
Ooh, shiny!

miscorrections
07-14-2007, 12:16 PM
the shinier the better.

thefunkylama
07-14-2007, 12:17 PM
yeah basically. I don't have many shiny things. Which is good, because I'm quite easily distra

Stefinitely Maybe
07-16-2007, 12:44 AM
This thread actually made me drool onto my keyboad.

Alma - did you ever try making any savoury pies, as my ex suggested? Also, I think you should move to London and open a bakery pie shop (near my house, preferably). You would be rich. Seriously.

downingthief
07-16-2007, 10:30 AM
This thread actually made me drool onto my keyboad.

Alma - did you ever try making any savoury pies, as my ex suggested? Also, I think you should move to London and open a bakery pie shop (near my house, preferably). You would be rich. Seriously.

No way, Stef! Alma, if you are moving anywhere and opeing that shop, it should be here in Az. Your pies were deeeeeelicious!

thefunkylama
07-16-2007, 07:52 PM
Stef, I am yet to try my hand at savoury pies(I prefer your spelling of the word, btw),but I hope to soon. So far, I've experimented with different methods of making the crust, bake times, etc. but for fillings I've kept it to old standards. We'll see what happens later this year. You'll be the first to know.


As for moving/setting up shop, I'm already moving someplace that is neither Arizona or London, and I have a dream to set up shop there. Once I get rich enough, though, I'll make sure AZ and UK are the first two places to get TheFunkyLamaPieCo's when I start a chain.

CuervoPH
07-24-2007, 05:00 PM
I'll make sure AZ and UK are the first two places to get TheFunkyLamaPieCo's when I start a chain.

You should probably start here in Pennsylvania Dutch country. You could show these people there's life beyond shoo-fly pie. I volunteer to help bake for a modest wage of, say, one key lime pie a day.

thefunkylama
07-26-2007, 04:15 PM
If you can manage to procure key limes in Pennsylvania Dutch country, I'll give you pies for free.

CuervoPH
07-26-2007, 05:44 PM
You're on. We have a Wegmans opening here soon. If anyone can procure key limes here, it's them.

thefunkylama
07-26-2007, 08:35 PM
Damnit.

thefunkylama
07-27-2007, 08:25 PM
A recipe to try:

Brat Rolls

One package Johnsonville Brats (or 6 of your favorite bratwurst)
6 tortillas, cut in half
Melty tasty yummy cheese of your choice (I used Dubliner cheese), sliced to 1/16th thickness
Stick of butter
Pan
Stove

Take the brats out of the fridge, unwrap, and cut in half. Let sit while you prepare the cheese and cut the tortillas. When you have done this, take a tortilla half and rub one side lightly with the stick of butter (margarine, if that's all you have). Lay one slice of cheese in the center, kind of crumble it if you have to make it fit. Place one piece of halved bratwurst on top of the cheese, and roll the tortilla around it. With the seam as the bottom, lightly rub the butter once more on the top and bottom of the roll. Set on a plate and repeat the process until all your brats are rolled.

Heat your pan (or griddle, no grills) to medium-lo, and coat the pan lightly with a rub of butter. If the butter bubbles, you've got the right temperature. If it browns, turn the heat down. Place as many of the rolls as will fit in your pan seam side down, just until it brown. Turn and heat the top, and then the sides until all four sides are golden and crispy. Cook the rest of your brats and serve warm with sauce and steamed broccoli.

Dipping/Drizzling sauce:

3/4 lemon, juiced
3 parts mayo to 1 part A1 sauce

Add ingredients together and mix until thoroughly incorporated. Adjust quantities to taste. Drizzle over warm brat rolls just before serving, with some extra on the plate for dipping.

Sorry. I should have mentioned. Serves 4.

CuervoPH
07-28-2007, 07:38 AM
I am reading this while heating frozen veggies for lunch and thinking I should immediately drive to the store and pick up brats. Only fact one (I'm half dressed) and fact two (I'm lazy) prevent me from doing this. Looks like this will be a meal for me sometime next week though.

When Wegmans opens, I'll really start experimenting in the kitchen. Will post anything that I don't think will kill other board members.

thefunkylama
07-31-2007, 09:02 AM
I look forward to it.

CuervoPH
08-01-2007, 07:34 PM
I got my Wegmans shoppers card in the mail today. I went ahead and pre-ordered one online so when Wegmans opens here, I don't have to wait to receive the card.

Now the damn thing just needs to open so I can go on a wild shopping/spending spree.

thefunkylama
08-01-2007, 08:38 PM
excellent news. Keep me posted, via this thread. Always.

CuervoPH
08-02-2007, 02:18 AM
There are other threads?

thefunkylama
08-02-2007, 01:41 PM
Well. There are rumors.

ficklecycle
08-03-2007, 12:38 PM
PIEEEEEEE.

Wheres the beef?
08-03-2007, 01:07 PM
yum.

thefunkylama
08-03-2007, 02:20 PM
If you guys flood my thread the way you flooded the lounge, I'll kick you out. With pie.

amyzzz
08-03-2007, 03:45 PM
I baked a couple cream pies once and threw them in my friend's face at work once. It was awesome.

Coachellian
08-04-2007, 10:28 PM
llama! pies? mmm...me llama el sabor...azucar!

thefunkylama
08-04-2007, 10:46 PM
We tried shark tonight. We did not marinate it long enough. Also apparently women of child-bearing age should not consume it. So here's hoping I'm not pregnant.

crazzz2007
08-06-2007, 04:27 PM
We tried shark tonight. We did not marinate it long enough. Also apparently women of child-bearing age should not consume it. So here's hoping I'm not pregnant.

shark fin soup....yuummmmm. but expensive as hell!!!!!

they can be upwards of $40 a bowl. of course they can also be had for much cheaper. i guess it depends on the type of shark.

ficklecycle
08-06-2007, 08:04 PM
We tried shark tonight. We did not marinate it long enough. Also apparently women of child-bearing age should not consume it. So here's hoping I'm not pregnant.

We shall all pray for you.

thefunkylama
08-06-2007, 09:41 PM
S'ok. I ended up not eating much of it, anyway. Now I just have to figure out what to do with 2 pounds of under-seasoned shark meat.

However, tonight at almost 8 o'clock, I started another culinary adventure reminiscent of my grandmother's gumbo (a little). A few weeks ago, I tried my hand at chicken and dumplings, which did not come out to my liking. I followed the instructions too closely, I think, and didn't sauté the onions and celery before adding chicken broth/water.

Today as I began a large pot of chicken-and-rice soup, not only did I sauté the onions (and garlic this time, no celery), but I also added flour to the oil and veggies and made a faux roux which, I believe, improved upon the texture and flavor of the soup. I added one carton of chicken broth, slowly and stirring constantly, and then two large bottles of water and two chicken bouillon cubes. I seasoned it with two bay leaves, a pinch each of dried thyme and rosemary, maybe a tablespoon of parsley flake (basically whatever was left in my little jars of each), 3 shakes of cumin, a healthy pinch or two of kosher sea salt, and about 3 minutes cranking on my little tiny one-hand-operated pepper mill (which I got at Target, for the curious). I had also a little leftover chicken glaze from two days ago that I added purely for flavor (since I was so low on thyme and rosemary, it needed all I could give).

I let that all come to a boil, then added two large chicken breasts with the skin on and bones still in (another flavor factor, I believe, since you can get this kind of chicken breast with some of the dark meat still attached). Returned it to a boil for a minute or so, then turned the heat down to medium with the lid half-on and let it do its thing for an hour, or basically as soon as the chicken was cooked all the way through. I removed the chicken to let it cool, and then added two cups of rice and one regular-sized bottle of water to replace what had evaporated. Then I let the rice cook while I waited for the chicken to cool. I watched Ice Age on tv for a little while. Then I deboned and skinned the chicken by hand (no knife was needed, really). Checked that the rice was finished cooking, added the chicken back to the pot, and let it simmer to bring the chicken back up to temperature. Removed from the heat, and let it rest so the flavors get to know one another for a final time. About 15 minutes, or until Steve couldn't stand waiting anymore.

I believe that, flavor-wise, this is the best chicken soup I am capable of at this time in my life. It's basically everything I hoped it could be.

CuervoPH
08-07-2007, 03:40 AM
Removed from the heat, and let it rest so the flavors get to know one another for a final time.

It's amazing how much this can add to the flavor of a dish. When I make red beans and rice or jambalaya, they are good served immediately but even better if they sit in the fridge for a few hours to let the flavors really marry (or have wild sex or whatever they do in the fridge when I'm not looking).

I need to make more homemade soups. Just opening a can or carton of soup is convenient, but not the tastiest thing in the world.

thefunkylama
08-07-2007, 08:01 PM
I'm making mini-pies tomorrow night. Peach again.

kimery08
08-08-2007, 01:17 PM
i think you should send me one.
just saying.

thefunkylama
08-08-2007, 03:17 PM
You're in Southern California. If you REALLY wanted one, you'd just come get one.

mob roulette
08-08-2007, 04:31 PM
The correct answer is carrot cake. IF you can't find key limes. These are the only two desserts I will eat. Bonus points added for graham cracker crust on the pie. Alma, would you agree?

This is my first post outside the lounge, btw. Like ever.

Hannahrain
08-08-2007, 06:12 PM
I'm making mini-pies tomorrow night. Peach again.

When should I expect my royalty check?

CuervoPH
08-08-2007, 07:28 PM
Did we ever establish that someone was providing rides from the East Coast to Alma's? I'll kick in for gas. I'll even spring for groceries if the evening's menu includes her gumbo in addition to mini-pies.

kimery08
08-09-2007, 08:52 AM
where is your stable located?

thefunkylama
08-09-2007, 10:57 AM
To answer the above in the order recieved:

- Mob, you're a bit behind schedule, but that's okay. Yes, graham cracker crumb crust earns bonus points, but only if you make it yourself.

- Hannah, in order for me to send you royalties, I'd have to be making money off them. So, in about 2 years, I think.

- Trey, I'm honored that you think I'd make good gumbo. However, I regret to inform you that I am not skilled in the processes involved in creating gumbo. I've never even attempted. However, if my hospitality were to be imposed upon in the manner you suggest, I would prepare for you any one of my specialties at your request.

- Kimery, my stable is located in San Diego.

Wheres the beef?
08-17-2007, 06:49 PM
You're in Southern California. If you REALLY wanted one, you'd just come get one.

lol yeah like San Diego is around the corner from Burbank.

thefunkylama
08-17-2007, 08:03 PM
It is.

rage patton
08-21-2007, 12:06 AM
My girlfriend and I made a delicious lemon meringue pie the other night. I meant to take a picture and post it here.

But it was all gone by the time I remembered.

DeltaSigChi4
08-21-2007, 11:39 PM
I might be moving to San Diego. Can I use your address as proof of residence so I don't get charged out-of-state tuition?

Thanks in advance.

E

thefunkylama
08-22-2007, 10:03 AM
Find someone less me to be your flunkie.

DeltaSigChi4
08-22-2007, 10:57 AM
Already done. Actually, I don't need anyone. I'm a fucking vet.

In other words, I'm good to go. DD214 gets me anything I want to include a waiver of the one year residence rule.

*struts

E

thefunkylama
08-22-2007, 03:12 PM
strut all you want. I killed a small child.

DeltaSigChi4
08-23-2007, 12:44 PM
Sounds like so-cal driving to me. Routine matter.

Just pay your fine and carry on.

E

thefunkylama
08-23-2007, 01:01 PM
With my hands.

While thinking about this board.

DeltaSigChi4
08-23-2007, 01:04 PM
Does Llama need a hug?

E

thefunkylama
08-23-2007, 01:16 PM
Only if you promise I can cause you physical harm.

DeltaSigChi4
08-23-2007, 01:17 PM
You can try; doubt you'd be successful.

E

sonofhal
08-23-2007, 01:20 PM
I like the new Delta. A refreshing change from the macho douche he used to be.

thefunkylama
08-23-2007, 11:42 PM
Oh, he's still a macho douche, he just does a better job of faking otherwise.

CuervoPH
09-08-2007, 08:17 PM
Wegmans openes here a week from today. Rumor has it they have some good pies. Granted, they aren't Alma pies, but I'm 3,000 miles from the source so I take what I can get. Yay Wegmans!

thefunkylama
09-09-2007, 12:34 AM
What kind of store is Wegmans, anyway? Are they one of them fancy places with the organics and the fresh everything?

miscorrections
09-09-2007, 09:30 AM
are they like bristol farms? or are are they even fancier?

gaypalmsprings
09-09-2007, 10:02 AM
http://www.freewebs.com/whattodoifyouareattackedbyalobster/transportationpie.JPG

DeltaSigChi4
09-09-2007, 11:25 AM
Wegman's is a standard supermarket. Competes in a region with Tops.

E

CuervoPH
09-09-2007, 07:44 PM
They fall into the megamarket category. They are one of the fancier places with the fresh everything. Also, they are a little more upscale than anything we currently have in this area.

DeltaSigChi4
09-09-2007, 10:02 PM
WTF. Do you live in a white trash town? There were Wegman's and Tops ever since ever where I grew up. And I can't remember where my mom shopped. Really didn't matter. They were no better or worse than Super Duper.

E

thefunkylama
09-10-2007, 04:51 PM
Super Duper? Are you serious? Did they run out of all the good names?


I shopped at a place called Big Al's most of my life.

bballarl
09-17-2007, 05:09 PM
I went to Bristol Farms the other day for the first time. It was pricey but pretty good. And they had Scharfen Berger chocolate, which is delicious.

Hannahrain
09-17-2007, 07:02 PM
How can something that sounds so much like cheap sausage be delicious?

bballarl
09-17-2007, 09:34 PM
Magic.

miscorrections
09-17-2007, 09:41 PM
who says that cheap sausage and delicious are mutually exclusive, anyway?

Hannahrain
09-17-2007, 09:52 PM
Corinna likes cheap sausage.

Pass it on.

bballarl
09-17-2007, 09:59 PM
Zing.

bballarl
09-17-2007, 10:05 PM
PS Alma please make a cookies n' cream ice cream pie next year. Oreo cookie crust. Thank you. If you want, you can put my name on it in chocolate syrup.

ewiggy
09-17-2007, 10:20 PM
dude fuck that oreo shit. i'm first. key lime in the houuuuuuuuuuuse.

bballarl
09-17-2007, 10:26 PM
More like key lame.

Hannahrain
09-18-2007, 07:38 AM
Hey. HEY. Settle down.


Boysenberry. Or lemon meringue.

Hannahrain
09-18-2007, 07:38 AM
OR LEMON BOYSENBERRY WITH MERINGUE.

thefunkylama
09-18-2007, 11:30 AM
I will make a key lime pie with lemon boysenberry meringue on top, and cookies 'n' cream crust.


How's that?

ewiggy
09-18-2007, 11:34 AM
makes me want to die.

ewiggy
09-18-2007, 11:34 AM
in a bad way.

bballarl
09-18-2007, 04:28 PM
I'd prefer a pie that follows my personal specifications. This includes a diameter of 3 feet, hand-made cookies n' cream ice cream, and hand-crushed Oreo cookie crust. My name must be written in calligraphic script in the kind of chocolate syrup that hardens. Messages on top, such as "Here's your pie!", are not necessary, but if the piesmith feels compelled to do so they can go right ahead and I won't complain.

miscorrections
09-18-2007, 04:30 PM
greedy gus.

thefunkylama
09-19-2007, 01:58 AM
I'll get right on it.


To whom shall I be sending the bill?

bballarl
09-19-2007, 08:55 AM
My management.

Stefinitely Maybe
09-20-2007, 02:55 AM
Hey Alma, there was a newspaper article about Pork Pies in the paper here a few days ago, and it made me curious so I sampled a pork pie yesterday and it was really good. I suggest you try it as your first savoury pie:

http://www.bbc.co.uk/radio4/womanshour/02/media/pork-pie.jpg

PORK PIE RECIPE:

Preparation time 30 mins to 1 hour

Cooking time over 2 hours

Ingredients

For the fillings:

1.2kg/2lb boned pork shoulder
225g/8oz lean bacon
1 tbsp chopped fresh sage
2.5ml/˝ tsp each ground mace, freshly grated nutmeg and ground allspice
2 tsp anchovy essence
Salt and freshly ground black pepper

For the jelly:

900g/2lb pork bones
1 pig's trotter
1 carrot
1 onion
1 bouquet garni (celery, bay leaf, thyme and parsley)
12 black peppercorns
4 cloves

For the pastry:

450g/1lb plain flour
1 tsp salt
275g/10oz chilled butter, cut into pieces
2 eggs
1 egg yolk
2-3 tbsp cold water


Method

1. For the jelly: put all the ingredients into a large pan, cover with water and bring to the boil. Cover and simmer gently for 3 hours.
2.Strain through a very fine sieve into a clean pan and boil vigorously until reduced to 600ml/1 pint. Season to taste and leave to cool.
3. To make the filling: cut the pork and bacon into 1cm/˝ in pieces. Put half of the pork and 55g/2oz of the bacon into a food processor and process using the pulse button until coarsely chopped.
4. Scrape into a bowl and stir in the rest of the diced pork, bacon herbs, spices, anchovy essence, 1 tsp salt and some pepper.
5. Fry a little piece of the mixture in sunflower oil, taste and adjust the flavourings if necessary.
6. To make the pastry, sift the flour and salt into a food processor or mixing bowl. Rub in the butter until the mixture looks like fine breadcrumbs.
7. Beat the whole egg with the egg yolk and water and gradually stir into the dry ingredients to make a soft dough. Knead briefly until smooth then cut off one third of the mixture and set it aside for the lid.
8. Roll out the larger piece and use to line the base and sides of a 20cm/8in clip-sided cake tin, leaving the excess pastry overhanging the edges.
9. Preheat the oven to 200C/400F/Gas 6.
10. To assemble the pie:spoon the pork filling into the tin and slightly round the top of the mixture to give the finished pie a nice shape.
11. Brush the edge of the pastry with beaten egg. Roll out the remaining pastry and use to cover the top of the pie.
12. Cut a small hole into the centre of the lid with a small pastry cutter, remove the plug of pastry and leave the cutter in place to retain the hole during baking.
13. Brush with more beaten egg and decorate with a twisted rope of pastry and pastry leaves. Brush the top with beaten egg.
14. Bake the pie for 30 minutes, then lower the oven temperature to 180C/350F/Gas 4 and continue to cook for a further 1˝ hours, loosely covering the pie with a triple-thickness sheet of greaseproof paper once it is nicely browned.
15. Finally, remove the pie from the oven and leave to cool for 2 hours. Then warm through the jelly and pour into the pie through the hole in the top. Remove cutter used to make the hole in the top. Leave to go cold overnight.

ewiggy
09-20-2007, 11:05 AM
1 pig's trotter

i had to google image that, and now i'm sorry i did. a trotter? that is the most hilarious britishism yet.

thefunkylama
09-20-2007, 10:36 PM
This recipe entails making one's own gelatin from boiled parts. It's not something I've ever even been curious about until now. I will meditate on this and return later with my response, Stefan.


Pig trotter. Hahaha.

Stefinitely Maybe
09-21-2007, 12:23 AM
What the hell do you guys call the trotters?

ewiggy
09-21-2007, 12:25 AM
feet, dude. feet.

Stefinitely Maybe
09-21-2007, 12:48 AM
Dude:

Humans = feet
Horses, cows, etc = hooves
Cats, dogs, etc = paws
Pigs = trotters

The end.

RotationSlimWang
09-21-2007, 12:57 AM
Pickled pigfeet, man. It's a southern thing. Also, since when do pigs "trot?" I was under the impression that "trot" more or less specifically describing one of the speeds at which a mounted animal is ridden.

Stefinitely Maybe
09-21-2007, 01:00 AM
Pigs definitely trot.

RotationSlimWang
09-21-2007, 01:04 AM
American Heritage Dictionary
trot (trŏt) Pronunciation Key
n.
The gait of a horse or other four-footed animal, between a walk and a canter in speed, in which diagonal pairs of legs move forward together.
A ride on a horse at this pace.
A gait of a person, faster than a walk; a jog.


Alright, I guess you get the nod here, but I reserve official resignation of wrongness until we get an official animal running expert to watch some pigs run around and determine whether they are truly acheiving that speed between a canter and a walk. If you ask me, they either plod or ham.

Stefinitely Maybe
09-21-2007, 02:05 AM
A pig does not "ham". That would be like saying a cow "burgers".

RotationSlimWang
09-21-2007, 02:17 AM
You're still off the mark--cows udder. Sheep fluff. White people colonize. But if they're running at break neck speed it upgrades to a Nazitrot.

ewiggy
09-21-2007, 08:12 AM
whatever. we'll let the british dude be the authority on pigspeak.

thefunkylama
09-21-2007, 04:09 PM
Brits do love their pigs.

bballarl
09-22-2007, 11:04 PM
Alma, if you made your own ice cream so your apple pie ala mode was 100% homemade, you would be untouchable in the pantheon of godly piemakers.

DeltaSigChi4
09-22-2007, 11:41 PM
Trotters FTW.

E

Hannahrain
09-23-2007, 08:39 AM
I'm only posting here so that this will bump in front of the spam thread and be visible on the main page. Ok done.

thefunkylama
10-04-2007, 01:09 AM
This is really some nonsense. There's no reason why this thread should be #2.

Hannahrain
10-20-2007, 09:05 PM
Or #3.

thefunkylama
10-20-2007, 09:33 PM
I agree.

thefunkylama
10-20-2007, 09:33 PM
with myself.

DeltaSigChi4
10-20-2007, 11:08 PM
Shut up.

E

thefunkylama
10-23-2007, 08:03 PM
I'll sic my fire on you, Delta.