lvdkeyes

The Buddhist religion makes no comment regarding homosexuality, so there is no outward stigma. Privately, some parents have a very different attitude toward their gay children. Thai people more or less believe "mai pen rai", don't worry, never mind.

How old is the 22 pound 8 ounce baby now? How big?

If you like GOOD hamburgers head for Mike's. They are the best hamburgers I have found anywhere in Thailand.

Accused and convicted. He has fled the country to avoid jail time.

You are welcome. Glad I could help.

So now it's FRIED pork chops. It really depends what kind of oil you use to fry them if they are bad for your arteries. Canola or olive oil are heart healthy oils, as is soy bean oil.

Death isn't really the problem; it's the dying process. I never heard that eating pork chops caused heart disease. Isn't it called "the other white meat"?

Beer Chang, do you mean in Pattaya?

You can try to download it on Torrentbox.

At Carrefour they have a sausage they call country sausage. Sometimes I remove it from the casing and add fennel. Villa has a reasonable Italian sausage in their freezer case. Or I make my own. Italian Sausage - Makes 5 lbs. 5 lbs. ground meat pork (80% lean to 20% fat) 2 tbsp. table salt 1 tbsp. fennel seed, cracked 1/2 tbsp. coriander 1 1/2 tbsp. paprika 3/4 tsp. red chili pepper, flakes 1/2 cup sugar 1/2 cup water Combine the ground meat with all ingredients, mix/knead well. Taste test by cooking a small thin patty. Taste test by frying a small thin patty. Add more spices if needed at this time and remix. Taste test again if you feel it's necessary. For bulk sausage simply form sausage patties or stuff into poly meat bags. I also form sausages and wrap them in cling film wrap, twisting the ends in opposite directions to form a tight sausage. Refrigerate up to a week or freeze until needed. If you are using casings slide a 33MM to 36MM hog casing or a 32MM collagen sausage casing onto the sausage tube. Do not refrigerate the Italian sausage mixture before you stuff it into the sausage casing as the meat will "set up" and put undo stress on your sausage stuffer. Stuff the seasoned meat into the sausage casing. The casing should be full but not full enough to burst when you begin to form links. The more you operate the sausage stuffer the easier it becomes to determine the proper fullness. With practice you will be stuffing sausage casings like a pro. The rule of thumb "practice makes perfect" applies here. To form Italian sausage links press your forefinger and thumb together to make a slight indent in the casing about every six inches. Twist 3 or 4 turns, repeat the process for the next link, only twist 3 or 4 turns in the opposite direction. Refrigerate the Italian sausage links up to a week or freeze up to 6 months. Bake, fry, grill or broil the Italian sausage links in usual manner until they are fully cooked.

Here is a list of Asian markets in Panama City. I am sure you can find what you need in one of them. Asian Connection 6240 East Highway 98 Panama City, FL 32404 (850)874-1534 Korean Store 6121 Cherry Street Panama City, FL 32404 (850)874-1651 Ocean Oriental Market 2904 East Highway 98 Panama City, FL 32401 (850)785-4279 Oriental Gifts & Market 8730 Thomas Drive Panama City, FL 32408 (850)236-0260 Seoul Red Barn 4924 East Highway 98 Panama City, FL 32404 (850)874-9050

All stews and dishes with complex flavors benefit from being prepared a day in advance. It gives the flavors a chance to blend better.

I think the majority of Asians in Vancouver are HK Chinese. Before the UK handed back HK to China many HK people with money were afraid of what might happen when China took over so they moved to Vancouver.

There is a way around this 49% Thai ownership. That is forming a corporation and buying it in the corp's name. I wouldn't recommend it though as there are some ramifications; paying to have annual balance sheets prepared and difficulty to sell are among the most obvious.

I like Tony Roma's too. There isn't one here in Pattaya, but for me, the best ribs in Pattaya are at New Orleans Cafe.

You are right about everyone having their favorite. Here is mine. One thing I like about it is there is no need to bake or fry the meatballs. Italian Tomato Gravy Ingredients • 1/2 cup extra-virgin olive oil • 3 garlic cloves, chopped • Pinch red pepper flakes • 2 tablespoons chopped fresh basil • 2 tablespoons chopped fresh oregano • 1 tablespoon fresh thyme leaves • 2 bay leaves • 1 onion, diced • 1 carrot, finely chopped • 1/4 cup red wine • 2 (28-ounce) cans whole peeled plum tomatoes • Pinch sugar • Salt and freshly ground black pepper Directions Heat olive oil in a large saucepan over low heat. Sauté the garlic, red pepper flakes, and herbs for 2 minutes until the herbs are fragrant and garlic is golden (but not overly brown.) Raise the heat to medium, add onion and carrot; cook for 5 minutes until they breakdown and are soft. Deglaze with red wine and reduce to evaporate the alcohol. Crush the canned tomatoes and add to the pot, along with its liquid. Add a pinch of sugar to cut down on the acidity from the tomatoes; season with salt and pepper. Let simmer for 30 minutes, uncovered. Italian Sausage Meatballs: • 1 1/2 pounds ground chuck • 1 1/2 pounds sweet Italian sausage, removed from casings • 1 pound hot Italian sausage, removed from casings • 10 cloves garlic, minced • 2 eggs, lightly beaten • 4 teaspoons Essence, recipe follows • 1/2 teaspoon salt • 1/2 teaspoon pepper In a large bowl, combine the ground chuck, sweet sausage, hot sausage, garlic, eggs, Essence, salt, and black pepper, and mix briefly but thoroughly to distribute seasonings. Shape into meatballs and set aside, refrigerated. Essence 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup

You previously said you thought that sex with a smoker was better than with a non smoker. How could you know that?The notion that a non smoker has a distinctive smell doesn't hold up. If you want to smoke, that's your business, but don't make factitious statements to justify it. You smoke and like it. Let that be it.

"12. Sex with smokers is always better than sex with non smokers and being a smoker helps you find your fellow orally fixated fiends." As a reformed smoker (33 years), I have to disagree with you on this one. Smokers don't notice how bad smokers smell; breath, hands, hair and clothes. Bad smells put me off sex.

I don't understand, not condemn, guys who want to have sex with a ladyboy. Why not just a real girl or a guy if one wants to be bottom?

Of course, illegal and/or unethical means to do what is best for yourself is not what she advocated either.

Chili Con Carne 3 large garlic cloves, sliced 1 cup chopped onions 2 tbsp bacon grease 1 pound ground pork 1 pound stewing beef cubes 1 large can peeled tomatoes 1/2 small can tomato paste 2 tsp salt 1/4 cup chili powder 2 tsp oregano 1 can black beans, drained and rinsed 1/2 tsp ground cumin Dried chili flakes if you like your chili spicy (I added chili flakes after I tasted it about an hour before I thought it would be done.) Saute the garlic an onion in the shortening until wilted. Brown the meat in the same pot. Add all the ingredients and simmer until the beef cubes are tender. OR I just put everything in a crockpot and set it on high for about 6 hours.

This sounds good.

This is the recipe I use: Perfect Macaroni and Cheese To begin, you need to make a white sauce. A generous amount of butter is melted in a large saucepan, and then flour is stirred into it to make a loose paste. After the flour has cooked in the hot butter, hot milk is whisked in. The starch from the cooked flour expands in the milk, creating a thick, creamy sauce. The starch binds the sauce, so that when the cheese is stirred in, the result is creamy and smooth, not stringy and curdled. It is important to use pungent cheeses, such as sharp cheddar, mixed with a little Gruyere or Pecorino Romano for extra bite, since the white sauce and pasta will absorb a lot of flavor. The type of cheese used will also affect the sauce's texture: Sharp white cheddar produces the smoothest result; yellow and extra sharp cheddars can become grainy. A good Italian brand of dried elbow macaroni will have the best consistency. Undercook your pasta so that it is the slightest bit crunchy (very al dente) in the center, and then rinse it under cold water. This stops the cooking and washes off the excess starch. You might think that starch would be useful in further thickening the casserole, but it isn't; as it bakes, that extra starch merely expands and lends a mealy texture to your sauce. The pasta will finish cooking as it bakes. The sauce will bubble, seeping into the hollows of your macaroni. When the smell of butter and browning cheese makes your stomach growl, you'll know the dish is ready to eat. You can easily divide this recipe in half; use a 1 1/2-quart casserole dish if you do. Serves 12 6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces 8 tablespoons (1 stick) unsalted butter, plus more for dish 5 1/2 cups milk 1/2 cup all-purpose flour 2 teaspoons kosher salt 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 4 1/2 cups (about 18 ounces) grated sharp white cheddar 2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated Pecorino Romano 1 pound elbow macaroni 1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring,1 minute. 2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. 3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano. Set cheese sauce aside. 4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce. 5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup Pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

Ayn Rand's concept of everyone doing the best they can for themselves and not for any altruistic reason is what makes so much sense. It doesn't matter if it is making the best steel or the best spaghetti. It is what she calls the art of selfishness. Do the best for yourself and if everyone did the same and those that didn't just perished. Granted there are some in society who truly cannot do for themselves because of physical or mental disabilities. That number would be insignificant and could easily be taken care of.

For anyone who hasn't read ATLAS SHRUGGED, I highly recommend it. It might change some minds about democracy, capitalism and definitely socialism and communism. I read somewhere that they are going to make a movie of it. If they do, I hope they do a better job of it than with Ayn Rand's last book that they made into a movie, The Fountainhead.