T1B

Goober McOnions42 wrote:Looks interesting. Is there a chapter devoted to IKYABWAI?

Yes there is. It’s right after the chapter on “Common Geographical Misnomers of the Flyover.” But it’s pwesome the publisher decided to go with a large print edition so political geezers like you can enjoy it too…

A better title might’ve been “What’s the Matter with Liberals from Kansas?” Crazy as it sounds, the common sense, salt-of the-earth types that populate the majority of that state don’t particularly cotton to an ideology that vociferously defends a woman’s “legal right” to have the brains sucked out of her baby’s skull moments before its birth.

But I’ll give the author his due. Kansas has both kinds of politicians: Moderate AND Conservative Republicans. Any philosophy that drives the local Red Star into a daily fit of printed apoplexy can’t be a bad thing….

War Wagon wrote:Marty

I don't need to read a book written by a liberal, for liberals, panned by liberals, to explain to me why I'm conservative and despise liberal policy.

Rack that take. Next thing you know, Merde will be assigning you readings on Marx and term papers on Che Guevera...

mvscal wrote:

Bizzarofelice wrote:

Dinsdale wrote: Everyone I've ever met from St Loser does the "ruh" thing.

Everyone I know from St. Louis, and I kinda know a lot of them, makes fun of people who say "ruh".

This.

Uncouth necks are the only ones who say Missooruh. They are to be found primarily in the Ozarks and the western wasteland.

Western wasteland? I'll take "Mission Viejo" for $200, Alex...

I’ve heard it enunciated both ways by any number of our governors, senators, and congressmen. Well, at least the white ones. Found a passage in wiki a couple of years back that suggested the dividing line for the state’s pronunciation was 50 Highway. Folks born south of the line tend to have a discernable Ozarks Highland southern accent and say ruh, leaving the “civilized folk” born north of that divider saying ree. As good an explanation as any, I suppose; hell, it was on the Interwebs so it must be true.

Still, I’d be hard-pressed to look towards St. Loser for linguistic superiority. After all, this is the town where you eat “park” steak with “farks”; wear “sharts” when you “warsh” your car with “qwaters”; and where the term “hoosier” is used as a derisive epithet to describe their own dumbass, redneck South County residents.

Bizzarofelice wrote:

Dinsdale wrote: Everyone I've ever met from St Loser does the "ruh" thing.

Everyone I know from St. Louis, and I kinda know a lot of them, makes fun of people who say "ruh".


I might even know more about this subject than the venerated Dinsdale.

Well you're the one I need to ask then: What the fukk is the difference between "St Louis" style ribs and "KC" style ribs?

St. Louis style ribs refer to a particular cut of a slab of spareribs. The chine bone along the top of the slab is removed, and the rib tips are trimmed at the cartilage. What remains is a fairly squared off slab that's bigger than a rack of baby backs, and they eat just fine!

Kansas City style ribs simply refers to their method of preparation, but you'll never get the same answer twice if you asked a whole patio full of smokehounds as to what that method truly is. Generally, the ribs are seasoned with a rub anywhere from 2 hours to 2 days before they ever hit the barbecue, and are indirectly slow smoked over a low fire. I've seen near-fistfights from guys arguing over whether "proper" ribs should be "finished" with a sauce or presented "undressed" at the table with the sauce on the side.

A few things ribheads do agree on: "Real" barbecue ribs are never par-boiled or ever see the inside of an oven or crockpot.

Truman wrote:Western wasteland? I'll take "Mission Viejo" for $200, Alex...

The rest of your post notwithstanding (funny actually)... can you ever NOT reply with some form of IKYABWAI?

ucantdoitdoggieSTyle2 wrote:

Truman wrote:Western wasteland? I'll take "Mission Viejo" for $200, Alex...

The rest of your post notwithstanding (funny actually)... can you ever NOT reply with some form of IKYABWAI?

Ah. I see somebody is struggling mightily with that whole reading comprehension thingie...

Low hanging fruit. mvscal didn't exactly attribute where "the western wasteland" was. My bad; I just naturally assumed Mission Viejo. Bet mom still reads the big words for you too.

Truman wrote:St. Louis style ribs refer to a particular cut of a slab of spareribs. The chine bone along the top of the slab is removed, and the rib tips are trimmed at the cartilage. What remains is a fairly squared off slab that's bigger than a rack of baby backs, and they eat just fine!

Kansas City style ribs simply refers to their method of preparation, but you'll never get the same answer twice if you asked a whole patio full of smokehounds as to what that method truly is. Generally, the ribs are seasoned with a rub anywhere from 2 hours to 2 days before they ever hit the barbecue, and are indirectly slow smoked over a low fire. I've seen near-fistfights from guys arguing over whether "proper" ribs should be "finished" with a sauce or presented "undressed" at the table with the sauce on the side.

A few things ribheads do agree on: "Real" barbecue ribs are never par-boiled or ever see the inside of an oven or crockpot.

Didn't know that about the St Louis Style ribs, but I always thought the KC style ribs were cracked with a baseball bat prior to cooking

Cuda wrote: Didn't know that about the St Louis Style ribs, but I always thought the KC style ribs were cracked with a baseball bat prior to cooking

That would account for the pine-tar taste.

BEATINGS!


Nice reset.


OUCH!