| Author | Message | ||
| richbass939
Senior Member Username: richbass939 Post Number: 490 Registered: 11-2004 |
Hope I'm not insulting anyone who actually eats that stuff. What's your vote? Rich P.S. Happy holidays. P.P.S. BTW, my vote is "doorstop". | ||
| palembic
Senior Member Username: palembic Post Number: 2151 Registered: 9-2002 |
Euh ...what are you taking about? (No insult intended). In this multicultural site I don't have the faintest clue! Paul TBO | ||
| kmh364
Senior Member Username: kmh364 Post Number: 1378 Registered: 9-2003 |
Paul, Try this link: http://www.harryanddavid.com/cgi-bin/ncommerce3/ProductDisplay?superitem=7045&category_sel=89 You must have something like this in BeNeLux...after all, America is a melting pot of all nationalities, most of which came from European countries, at least from my generation and prior. It comes usually in a tin or wrapped in cellophane, is full of preservatives and/or liquor/liqueur, and is hard as a rock, so it never goes "stale". It can, and will, outlive a nuclear attack and the resulting nuclear winter, LOL! It can be, and usually is, "re-gifted": you got it as a Xmas gift last year, don't open it, and re-give it to someone else as a Xmas "gift" this year, LOL! You can also use it as a weapon, say like a hammer, a grenade, cannon fodder, etc. LOL! The Italians have their own version, a holiday gift favorite, called "panetone", except that it is soft and "bread"-like (like babka or challah) and people will actually eat it. It can last in it's package almost indefinitely, so it can be stored for when unexpected company pops in for coffee and cake. Merry Xmas and a Happy New Year! Cheers, Kevin I say DOORSTOP, unless it's panetone, then I say "YES!" and "Please pass the espresso and the <american> coffee and cream!", LOL! (Message edited by kmh364 on December 03, 2005) | ||
| bracheen
Senior Member Username: bracheen Post Number: 899 Registered: 11-2003 |
I've never come across anyone who actually likes these things. How do they continue to thrive? | ||
| bracheen
Senior Member Username: bracheen Post Number: 900 Registered: 11-2003 |
I have nothing further to add. This is just a blatant drive to go to 900. Saturday afternoon and too much Pinot Noir, oh well. | ||
| 811952
Senior Member Username: 811952 Post Number: 581 Registered: 10-2003 |
Not too bad with Catsup (or ketchup), the great flavor equalizer. Otherwise? Definitely doorstop. | ||
| kmh364
Senior Member Username: kmh364 Post Number: 1380 Registered: 9-2003 |
Ketchup? LOL! I guess you can put it on anything. If American Ketchup is too spicy, it's Tomato Sauce for all you Aussie lot, LOL! Just having some fun. Cheers, Kevin | ||
| keith_h
Advanced Member Username: keith_h Post Number: 269 Registered: 2-2005 |
Just pour a shot of whiskey on the thing (to preserve it), wrap it up and sit down and drink the rest of the bottle of whiskey. Next year get rid of the problem by sending it to a relative, friend or enemy. ;-) Keith | ||
| dela217
Senior Member Username: dela217 Post Number: 557 Registered: 6-2002 |
Strange stuff. My wife actually eats it and loves it. I don't get it. I told here that the ones she buys from year to year are from the same batch made somtime in the 1950's. They are petrified. My vote - doorstop. To her it is a delicacy. She actually has brand preferences! I can't tell the difference. | ||
| beelee
Intermediate Member Username: beelee Post Number: 140 Registered: 11-2004 |
Catsup ? are you sure your not confusing it with Meatloaf ? LOL I say doorstop as well as comedian George Carlin said " Honey I found this in the back of the freezer, What is it ? could be meat, might be Cake......its MeatCake !! ;o) | ||
| rklisme
Advanced Member Username: rklisme Post Number: 255 Registered: 5-2004 |
Didn't we drop one of those on Nagasaki? Door stop!!!! | ||
| bigredbass
Senior Member Username: bigredbass Post Number: 501 Registered: 9-2002 |
For all of you Fellow Motorsports Enthusiasts, this just in from the Competition Committee: Domestic Frutacake, package in those cake-sized cans, is now legal in shifter cart competition as a tire substitute. This of course entails either having lots of relatives who said, 'to hell with him, just send that jerk a fruitcake' at Christmas time (of course at least 4 to re-tire a cart at all four corners), or the better-funded teams can of course buy them 4 at a time at your local grocer. Fresh (or at least meant for human consumption this year, though I'd rather eat wallpaper paste) fruitcake is recommended as the 'soft' compound for harder racing surfaces/cooler temps (night racing?). Fruitcakes from last year (and NOT soaked in whiskey, why waste it?) should be harder (you know it!) and reserved for more abrasive race circuits. Fruitcakes shall be considered legal ONLY if they were made from 1960 on (my uncle had six of 'em propping up one end of his mobile home), and remember, tire (fruitcake?) warmers are not legal with this composition tire. and NO BURNOUTS!! J o e y | ||
| george_wright
Junior Username: george_wright Post Number: 35 Registered: 3-2005 |
Personally I like fruitcake, and my wife gets me one each Christmas season. But if y'all have a fruitcake that scores really high on the Rockwell scale, I have an idea. Be the first to order a custom bass with bookmatched fruitcake in lieu of top wood. | ||
| 811952
Senior Member Username: 811952 Post Number: 583 Registered: 10-2003 |
J o e y, I've been toying with the notion of using the softer fruitcake compound for the winter months, but I'm concerned the studs won't stay in.. John | ||
| kmh364
Senior Member Username: kmh364 Post Number: 1390 Registered: 9-2003 |
The dried pre-historic "fruit" in the fruitcake are the studs, Man! EVERYONE knows that! Get with it! LOL! J/K | ||
| 811952
Senior Member Username: 811952 Post Number: 584 Registered: 10-2003 |
I thought those were rocks?! Which reminds me: http://cdbaby.com/cd/bowtiebarstow Read the notes before you listen! | ||
| richbass939
Senior Member Username: richbass939 Post Number: 492 Registered: 11-2004 |
John, Bowtie is, well, ummm, an unbelievable "talent". You have to have a lot of confidence to sing like that. Rich Edit: Seriously, everyone. You have to check out this Bowtie link. Blue Skies has all his chops rolled into one song. (Message edited by richbass939 on December 05, 2005) | ||
| keavin
Senior Member Username: keavin Post Number: 583 Registered: 12-2002 |
I Know it's the holidays,,,,,But aint no fruits in alembics!http://www.liberace.com/gallery.cfm (Message edited by keavin on December 05, 2005) | ||
| flaxattack
Senior Member Username: flaxattack Post Number: 763 Registered: 4-2004 |
there must be 2 cakes circulating on the entire planet i confess i ate a harry and david fruit cake | ||
| keavin
Senior Member Username: keavin Post Number: 584 Registered: 12-2002 |
LOL!!!!... | ||
| keavin
Senior Member Username: keavin Post Number: 585 Registered: 12-2002 |
LOL!!!!...Alembics are Very Sweet! | ||
| jlpicard
Advanced Member Username: jlpicard Post Number: 266 Registered: 7-2002 |
My favorite thing to do is use one as a footrest while playing seated!! Actually ,if I am unlucky enough to get two, I use them as a riser to decouple my bass amp from the floor! LOL | ||
| jacko
Senior Member Username: jacko Post Number: 438 Registered: 10-2002 |
I love a rich fruit cake. (if I ever meet one I'll marry her and she can fund my Alembic addiction). Seriously though, I know it's octobe when I've made the chrismas cake, soaked it in brandy and hidden it away for a couple of months. Reminds me, I need to get it out to 'feed' it. Graeme | ||
| kmh364
Senior Member Username: kmh364 Post Number: 1433 Registered: 9-2003 |
I can't tell the difference between whizzo butter and this dead crab! LOL! | ||
| dadabass2001
Senior Member Username: dadabass2001 Post Number: 492 Registered: 6-2002 |
The legs are still kicking on the Whizzo Butter. ...ouch | ||
| wideload
Member Username: wideload Post Number: 97 Registered: 6-2003 |
I am probably the only person in the world who liked fruitcake, specifically cakes from Collin Street Bakery in Corsicana, TX. Being diabetic, I can no longer indulge my love for these exquisite confections, but I can drool while looking at pictures! Larry | ||
| kmh364
Senior Member Username: kmh364 Post Number: 1438 Registered: 9-2003 |
No Italians on here? We found the handful of people in the world who actually like petrified rock AKA, fruitcake, yet no Goombas chimed in about panetone? BTW, don't let my name fool you, I'm 100% Irish in name only. I was raised as an Italian-American by my 100% Italian maternal grandparents. One day, I'll post a pic and you'll all laugh...my face doesn't match my name at all. Actually, just the sight of my face may provoke laughter, irregardless of my surname....hmmmmm, LOL! Cheers, Kevin | ||
| palembic
Senior Member Username: palembic Post Number: 2160 Registered: 9-2002 |
Well ...now that I know what it is all about ...I DO like it! Really! We have similar recepies here in Belgium! PTBO | ||
| kmh364
Senior Member Username: kmh364 Post Number: 1442 Registered: 9-2003 |
FWIW, what's it called in Belgium? If you really wanna be fancy, I'll take the Flemish and French versions, S'il Vous Plait! Cheers, Kevin | ||
| palembic
Senior Member Username: palembic Post Number: 2161 Registered: 9-2002 |
Well I'll be damned ...I dunno! It is that traditional cake you have to eat at christmas and that you better make some months (a year????) in advance. I found a VERY old recepy in a kitchen-notebook from a grand-grand-aunt! I just read it but didn't copy it. When I was about 7 years old we went to my grandparents and there they served it. I still remember that the cake was garnished with lumps of sugar soaked in 80° Stroh Rhum.Then the lumps were set on fire and the lights dimmed. I remember we the kids looking with astonishment at the face of our grandmother coming into the dining room lit by the blue-ish light of the low burning sugarlumps and the alcohol! HEAVY to eat ...but SOOOOOOOOOOOOOOO good! Paul TBO | ||
| kmh364
Senior Member Username: kmh364 Post Number: 1444 Registered: 9-2003 |
Mais bien sur, monsieur! |
