TheBaronOfFratton

(there is such a thing as too much cheese)

Actually, it was my mother's birthday yesterday (the same as Rosie's, my papa's the same as Candice, and I share mine with Erin - obscure, niche, and irrelevant 'fact-fans'

What are the odds!! Probably not the most productive fact but pretty cool regardless

When I settled down, you will have to point me into the right direction of some good Argentinean restaurants. You would think by looking at me but I am a bit of a "foodie" rarely do I turn my nose up anything that is new to me in order to expand my pallet. With saying that though I am embarrassed to say that I couldn't really give you a definitive on what a typical Argentinean dish entails

I'm lactose intolerant so I have to take it easy

I'm lactose intolerant so I have to take it easy

As I recall, you couldn't eat pizza at all (except the gummi variety!) - does this mean we can go out to a pizzeria occasionally after all?

I'm lactose intolerant so I have to take it easy

^I hope you didn't think I'd forgotten that?

As I recall, you couldn't eat pizza at all (except the gummi variety!) - does this mean we can go out to a pizzeria occasionally after all?

It would be well worth the upset tummy! :wub2:

I'm lactose intolerant so I have to take it easy

And by "lactose intolerant" you mean an irrational fear of people with amputated legs right

When I settled down, you will have to point me into the right direction of some good Argentinean restaurants. You would think by looking at me but I am a bit of a "foodie" rarely do I turn my nose up anything that is new to me in order to expand my pallet. With saying that though I am embarrassed to say that I couldn't really give you a definitive on what a typical Argentinean dish entails

^THIS:

Your digestive system must be bullet proof

It would be well worth the upset tummy! :wub2:

Your digestive system must be bullet proof

Great drummer and great singer - today, sadly gone. from one of my favourite bands, The Band: Levon Helm. And I couldn't think of a finer subject matter with which to honour him...

:chicken: :chicken: :chicken: :chicken: :chicken: :chicken: :chicken: :chicken:

Got a very original style off the runway, Agyness Deyn cannot compare; wonderful cheekbones; great editorial model; looks so different in comparison to other Dutch models.

Agyness Deyn looks a little too boyish to me, LOL. I cannot say that her style (hipster?) really registers.

I am in full agreement with you about Iekeline Strange and I am very impressed with the range of her work.

BTW, did anybody else see the Toni Garrn mini-drama? She was announced as being the next Angel, but then her status was abruptly changed to lesser contract.

^Ah, those VS vagaries. I reckon they do it to fuck with us! Anyway, I think you'll find "Angel" status easily explained here: http://www.bellazon.com/main/index.php?s=&...t&p=2714053

Looking at your link..it's a shame that the last of the Brazilians are close to leaving

Hey B, I was wondering if you have ever tasted what we call "tatarák"?

It´s just milled raw beef meat with some spice, cebolla, hives (everything raw) and ketchup, mixed together (not in a mixer, by hand) and eaten with roasted bread and garlic.

It IS delicious I must say... damn

Looking at your link..it's a shame that the last of the Brazilians are close to leaving

Gisele was the only one I ever really marginally liked anyway. If it were me then Ana Beatriz, Isabeli, and Ana Claudia Michels would have been my VS signings at that time. And they've criminally overlooked Cintia too many times... <_<

Hey B, I was wondering if you have ever tasted what we call "tatarák"?

It´s just milled raw beef meat with some spice, cebolla, hives (everything raw) and ketchup, mixed together (not in a mixer, by hand) and eaten with roasted bread and garlic.

It's not something you'll find in Argentina (it's difficult enough to get your steak rare - let alone raw!), but I had it in Paris last year, and the time before that. I save it up for French jaunts!

Do you have an equivalent of ceviche in Slovakia? It's raw fish that is only "cooked" in citrus juices. It's more a Peruvian/Chilean thing - but `i'm quite fond of it.

Oh, great, you know it! I guess you have prepared it yourself at home? I have a friend who does great tatarak - he does it for various occasions but we always go crazy for it

as for ceviche, no, nothing like that here. Fishes were never really traditional here - aside from carp on Christmas but... well... - but when I cook fish I usually do it in an oven with citrus and some herbs oh, and butter.

^I figure, being landlocked, that fish probably isn't such a big deal! Both my homes are coastal though (and ports), so I guess I've always taken fish and the sea for granted...

I'd give ceviche a try though, it's easy to do - and very fresh and invigorating. More so than sashimi I'd say.

Oh, great, you know it! I guess you have prepared it yourself at home? I have a friend who does great tatarak - he does it for various occasions but we always go crazy for it

as for ceviche, no, nothing like that here. Fishes were never really traditional here - aside from carp on Christmas but... well... - but when I cook fish I usually do it in an oven with citrus and some herbs oh, and butter.

I think that fish works much better when it's sauteed and fried on a skillet. Oven-baked doesn't seem to do it justice :-D

Looking at your link..it's a shame that the last of the Brazilians are close to leaving

^If you say so... Personally, I'll be glad to see the back of them!

Gisele was the only one I ever really marginally liked anyway. If it were me then Ana Beatriz, Isabeli, and Ana Claudia Michels would have been my VS signings at that time. And they've criminally overlooked Cintia too many times... <_<

I think that Adriana, Gisele, and Ale. A. were very good choices. Ale. A was the model that got me interested in VS in the first place. Ana BB and Isabeli are good too, and should have been angels.

Right now, Adriana and Ale. A. are close to their expiration date....I haven't bothered to look at any of Ale. A's modeling since she had her first child. Her face hardened after that, and her torso became a little wider. :-/

Am I the only one here that likes Martha Streck? I think she's underrated. She resembles Kasia and Fabriana to me.

^Ah, Katsia...

I've got no issue with her, she's OK. As you said, she suddenly appeared in VS and disappeared just as quickly. But - in that microsecond inbetween - she was heralded as the Next Big Thing™ and lauded all around this forum (and elsewhere) as the future/saviour of Victoria's Secret; and (without wishing to incur the wrath of any casual visitors) the clamour from some members verged on the maniacal! And then: nothing. :lost:

I'm sure there were all manner of valid reasons for this curious episode, and VS is notoriously illogical, but it stuck in my head as an amusing period of hysteria that I (and others) like to remind ourselves of when the inevitable Next Big Thing™ occurs...

Kasia is beautiful but she doesn't seem to be a very good model. Her poses aren't as good as the others. That may be why VS dropped her.

Quick food poll for u as I have just come back from Illinois/Chicago.

Deep Dish pizza (Chicago style) or Thin Crust pizza (New York style)

OR

Any preferences?

I'm much acquainted with New York style pizza and have probably had it from more than twenty different private restaurants. As for Chicago Style, I am much less experienced with it but I'll nevertheless say:

- New York Style has great consistency of production and you will quite often get what you expect. It's a quick meal and goes down light provided that one eats no more than two slices. Order it, watch it being prepared...it's a ten minute job.

-Chicago style is trickier- sometimes it sucks, sometimes it's fair, sometimes it's magnificent. When it works, it works very well and better than New York Style.

It's a very heavy meal which will lead to the inevitable sleepiness and heartburn. The UNO's chain gives rather daunting statistics: a personal pie at 2,000 + calories and so forth. The Crust used in Chicago style is very thick and oily, and can be blotched rather easily. A bad chicago style pizza tastes like two items: like bad lasagna on top of an infernally greasy 'pie crust'. My last experience with Chicago style (at an Uno's) was blotched like that. I could only eat part of the filling and bits of the nearly inedible crust.

The best Chicago style pizza I've had were at private restaurants and I had a good one from uno's once. A good chicago style pizza tastes as one unit, but this is not always the case!

Overall, I avoid Chicago style pizza mainly due to it's heaviness. I rarely want to eat that much.