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BravoTV Message Boards > Shows > Top Chef > Top Chef - Season 4

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TCPhil

March 17, 2008 - 05:32 PM

QUOTE (Kristlkrost @ March 17, 2008 - 05:22 PM)

Why Psh?????

OHMGAWD
You put me on your sig tower not once but twice??
(Take that PG )

How kind of you and I am so shocked.
I mean I would never assume you would????
What a lovley surprise!!
(said in a shy demure voice)

And I didn't even have to [expletive deleted] anyone!!!!
Thanks a lot.

Y'all made me "speeet"...

TCPhil

March 17, 2008 - 05:37 PM

My "corned" beef brisket is in the slow cooker...Funny how "New England Boild Dinner" is one of the "iconic" St. Patricks' day dinners-and it's NOT even Irish...

...

LostinBravo

March 17, 2008 - 05:40 PM

QUOTE (psh072857 @ March 17, 2008 - 05:37 PM)

My "corned" beef brisket is in the slow cooker...Funny how "New England Boild Dinner" is one of the "iconic" St. Patricks' day dinners-and it's NOT even Irish...

...

Yummy - did you add the cabbage, potatoes and carrots yet?

TCPhil

March 17, 2008 - 05:45 PM

Ok I'm sorry but "Isn't that weasel-poop coffee"...MoHub...still cracks me up...

...I guess I'm somewhat "scatorilogical"...

TCPhil

March 17, 2008 - 05:50 PM

QUOTE (LostinBravo @ March 17, 2008 - 05:40 PM)

Yummy - did you add the cabbage, potatoes and carrots yet?

Potatos, and carrots, and parsnips(hey I like parsnips)...I'll have to do the cabbage sepratly(no room in the slow cooker-I am SO un-worthy)...

TCPhil

March 17, 2008 - 05:52 PM

QUOTE (Kristlkrost @ March 17, 2008 - 05:43 PM)

Mmmmm smells divine.
I'm all alone tonight.....sob..Invite???

I know the history of that no corned beef Irish thing.
My Englush luv told me A LOT how stoonada we American's were..lol!

My St. Paddy's T-Shirt will say :
Let me kiss YOU whether you are Irish or not

The fairy is NOT because you are gay

Ok I'm HURT that y'all thought y'all needed an invite...

...Just kiddin' but y'all are welcome any time...

TCPhil

March 17, 2008 - 05:58 PM

OMG I'm like 20 pages behind again...F******ck...

...

TCPhil

March 17, 2008 - 06:01 PM

QUOTE (Kristlkrost @ March 17, 2008 - 05:55 PM)

My English /Welsh luv told me of cawl.
I made it and mmmmmm
I had parsnips for the first time in my life a few months ago with that...I worship at the parsnip alter now.
Delish!!......So earthy good.
Parsnips are standard eating over there.
What the hell is the matter with us???
Make some cawl...You will kiss my blarney stone for that too.

It took me months t' figure that when "British" CB's talked about "Swedes" they meant Rutabegas...

TCPhil

March 17, 2008 - 06:17 PM

QUOTE (Kristlkrost @ March 17, 2008 - 05:59 PM)

Nah I was just being polite!!!

Got fork????

Me and my penguin will right over!!!
Hope you have enough for him too...He's a little
under the ice right now.

My best friend from college(Steve) LOVES Penguins...So for his b'day(many years ago) I bought him a coffee mug with penguins all over it...He asked me (later) if I had looked at it...(I said "No I just saw the penguins-and bought it)It seems the penguins were in all sorts of "sexual" poses...Steve, still considers it a "treasured" possesion...

TCPhil

March 17, 2008 - 06:22 PM

QUOTE (Kristlkrost @ March 17, 2008 - 05:35 PM)

Thanks Jazz but flogging who?????

Oh my...That's usually #49 on the phone on the
menu list!!!!
Kristy O'PleasesomeoneflogmeO'Malley

Flogging...OMG...

..."Beat me, beat me, said the Machoschist"..."NO!" said the "Sadist"...(think about it)

Jazzie53-Cyberklutz

March 17, 2008 - 06:56 PM

QUOTE (Kristlkrost @ March 17, 2008 - 05:35 PM)

Thanks Jazz but flogging who?????

Oh my...That's usually #49 on the phone on the
menu list!!!!
Kristy O'PleasesomeoneflogmeO'Malley

F L O G G I N G
M O L L Y

partial quotes from Wikipedia:

"Flogging Molly is a seven-piece Irish American punk band that formed in Los Angeles, California and is currently signed to SideOneDummy Records....

Flogging Molly's music is influenced by bands such as The Pogues, The Dubliners, Stiff Little Fingers, and The Clash and the country twang of such legends as Johnny Cash. Dave King says the Pogues were a huge influence.

Their music includes many references to the Roman Catholic Church and ranges from boisterous punk rock like the pirate-themed "Salty Dog" and "Seven Deadly Sins," or the defiant "What's Left of the Flag", "Drunken Lullabies", and "Rebels of the Sacred Heart" to more sombre songs like "Far Away Boys", "The Son Never Shines (On Closed Doors)", and "Death Valley Queen".

Members

Dave King – vocals, acoustic guitar, bodhrán, banjo, spoons
Bridget Regan – fiddle, tin whistle, uilleann pipes, vocals
Dennis Casey – guitar, vocals
Matt Hensley – accordion, concertina
Nathen Maxwell – bass guitar, vocals
Bob Schmidt – mandolin, banjo, bouzouki, mandocello, octave mandolin, vocals
George Schwindt – drums, percussion "

There! Now for the food portion of this post.....food's on, I expect all y'all to come help yourselves, the hubby and kidlet are "not taking prisoners" so to speak on the corned beef and cabbage LOL!

Jazzie53-Cyberklutz

March 17, 2008 - 06:57 PM

QUOTE (psh072857 @ March 17, 2008 - 06:17 PM)

2pooped2see

March 17, 2008 - 08:19 PM

QUOTE (TNT_Admin @ March 17, 2008 - 03:49 PM)

My 2 cents on the swearing.

I don't mind it in the kitchen but when they are in the "confessional" and speaking calmly, it makes it hard for me to understand what point they are trying to make when every other word is f-this and mf-that.

I don't like soooooooooooo much swearing , not just in the kitchen because we seem to have an even more "colorful" using group, but in the confessionals and "everyday" conversations.

I am losing my hearing and the high-pitched bleeping hurts.

(I have to turn the volume up in many places to hear the needed conversations over background noise on the show like the music, etc.) There are several shows from the BBC I would like to watch, but I can't because there is so much of the same bleeping and it is sad.

TaterTot

March 17, 2008 - 09:56 PM

QUOTE (IronChef @ March 16, 2008 - 08:15 PM)

I'm partial to "frikkin" myself. Maintains the same sharp "K" sound that seems to be important when cursing.

...and I say "friggin"...well...to each his own.

IronChef

March 17, 2008 - 10:04 PM

QUOTE (TaterTot @ March 17, 2008 - 10:56 PM)

...and I say "friggin"...well...to each his own.

Abso-frikkin-lutely!

brillke

March 17, 2008 - 10:47 PM

QUOTE (psh072857 @ March 16, 2008 - 11:49 PM)

As y'all can see I'm doin' some catchin' up...I'm suddenly like 20 pages behind...

...(I'm also watchin' "Metropolis" for the first time...OMG what an awsome film-more in the OT thread later)...

I said that to say this: A&W Rootbeer, ROCKS...

...In my area LJS has teamed up with A&W-thus LJSA&W...And as much as I like the fish-partsgirl don't you dare-I really go for the Rootbeer...

Same here. I was busy over the weekend and when I return,its almost 400 post deep. I suddenly know what its like to be a noob trying to find a TC post. If we dont get an OT thread or peeps gets jobs soon,this boards gonna explode!

TaterTot

March 17, 2008 - 10:51 PM

I read from page 23 to page 65 today.....dah...yummmm! Goodnight!

brillke

March 17, 2008 - 10:57 PM

QUOTE (dogabone @ March 17, 2008 - 08:43 AM)

Well, I was citing the original BSG, which was all about state-of-the-art special effects (he!!, John Dykstra was running the show) with no attention given to decent plot or character development. It was a very sorry, overbudgeted program, and the only saving graces were Dirk Benedict and Patrick Macnee's, Anthony Zerbe's, and Lloyd Bochner's villain portrayals.

But the coining of Frack! was its main quality contribution and almost worth the price of admission.

Yall keep forgetting those cool jackets they wore. You know the ones with the square,magnetic buckles all down the front. My little brother had one and wore it until it was so small,he couldnt move his arms.

brillke

March 17, 2008 - 11:02 PM

QUOTE (IronChef @ March 17, 2008 - 09:50 AM)

For those who've bought TC on DVD, do they unbleep the profanity for the DVDs, or are the bleeps left intact? Just wonderin' ...

TC is not available on DVD for some reason.

brillke

March 17, 2008 - 11:06 PM

QUOTE (KSBEAR @ March 17, 2008 - 10:19 AM)

I agree that they are just words, but one of the reasons why the kitchen is usually so far from the dining room is to keep the patrons from hearing and seeing what goes on in the kitchen. A restaurant I worked in hired a guy as a swing cook who used the most horrible terms to refer to women and didn't censor himself when women were around. Unfortunately/fortunately, the kitchen was "open" to the dining area. He was fired the first day. And, as a person was raised to respect others, I find it hard to fathom this kind of language outside a bar, the locker room, or the garage. I always told my students to save the foul language for a really appropriate time...like hitting your thumb with a hammer or catching your spouse doing something they shouldn't...then they have real meaning. Just to say whatever and whenever takes the power away from the words...and I know you're going to say that is a good thing...but if words have no power at all, we should all be mute.

I agree with WAJ but I do understand what you mean by the kitchen being seperate from the dining room. Thing is,with TC,we are going into the chefs kitchen. As WAJ says,I find them talking as they would in a real kitchen to be better then putting on a front for the camera.

brillke

March 17, 2008 - 11:17 PM

QUOTE (WhataJoke @ March 17, 2008 - 12:49 PM)

KS I completely see your point, but the fact is that this is a reality show based on what goes down in a professional kitchen environment. To use your annalogy, we are getting to peek into that back kitchen to see what is going down. I'm fine with it. Some people aren't so they're prefectly free to go down the dial to see what the Food Network has on. I'm sure you won't find those words coming out of Gaida's big head but then again you only get to see what makes the cut of her show.

And I'm not saying that words have no power. I'm saying that we as individuals have the ablility to decide for ourselves what is powerful and what isn't. It's why I personally and totally dispise everything Politically Correct because a select few individuals get to decide what is or isn't offensive for the masses. Something that isn't agreeable to 1% of the people that hear it suddenly becomes 100% offensive. Me personally, I have too many other problems that need dealing with to allow someone's words to bother me, unless of course those words are...

"Were sorry but due to health code restrictions we must insist that our kitchen cook all beef to at least medium well doneness."

Those my friend are fighting words!

Sir,I salute you.

partsgirl

March 17, 2008 - 11:23 PM

QUOTE (Kristlkrost @ March 17, 2008 - 05:56 PM)

LOL..... I'm an eight Irish or sumpthin like that and I
am most certainly a LOT Irish 'cause of all the leprachauns I've slept with...... I ain't no wanna be!!!

Heh heh! Irish By injection don't count

brillke

March 17, 2008 - 11:28 PM

QUOTE (Bed & Breakfast @ March 17, 2008 - 02:31 PM)

Let's see; we do a 5 cheese lasagna (Taste of Home contest winning recipe), crab cakes, eggs Benedict, steak au poivre, shrimp scampi, and I do an herb and cheese souffle for our guests breakfast. That makes me 6 of 8.

Love my Taste of Home magazines. They are my secret weapons. Not had a bad recipe from them yet. My question,do you always find the toothpick?

partsgirl

March 17, 2008 - 11:29 PM

QUOTE (psh072857 @ March 17, 2008 - 07:17 PM)

LMAO! You knuckle-head!
What's on this china? Looks like boys playing leap frog....

Bed & Breakfast

March 17, 2008 - 11:44 PM

QUOTE (actor59 @ March 16, 2008 - 02:23 PM)

Yeah Parts my ex made great Holiday cookies as well...

Had a hankeran for shrimp today walked across the street and ordered a dressed Shrimp P.O. Boy at the corner grocery store...

God I love NOLA.

You had to go and bring that up. I've been wanting a shrimp or catfish PoBoy for a couple of weeks, but we've been so busy with ski season I haven't had a chance to go get one.

Bed & Breakfast

March 17, 2008 - 11:44 PM

QUOTE (actor59 @ March 16, 2008 - 02:23 PM)

Yeah Parts my ex made great Holiday cookies as well...

Had a hankeran for shrimp today walked across the street and ordered a dressed Shrimp P.O. Boy at the corner grocery store...

God I love NOLA.

You had to go and bring that up. I've been wanting a shrimp or catfish PoBoy for a couple of weeks, but we've been so busy with ski season I haven't had a chance to go get one.

Bed & Breakfast

March 17, 2008 - 11:49 PM

QUOTE (actor59 @ March 16, 2008 - 02:34 PM)

You know it is funny because we do not use Old Bay here..... but there is something about a huge shrimp p.o. boy that the shrimp is so abundent they fall all over the plate as you try to bite the sandwich...lol

A 12" P.O. Boy for less than $6.00 can't be beat...

I have to have remoulade sauce/dressing/furniture polish on it, of course!

Bed & Breakfast

March 17, 2008 - 11:59 PM

QUOTE (Kristlkrost @ March 16, 2008 - 03:30 PM)

My Dearst B&B

So good of you to join us.
I am not speaking of the onion incident anymore.
I swear on my fake stack of bibles.
(I am a heathonous hedonistic filthy liar)
and whilst I think yours and all the movie choices
have been fantastic concerning food..I dareth say
that none can comparest to this scene

(I thinketh Supe mentioned this one but it
did come..let me rehprase...spring to mind right away)

http://www.youtube.com/watch?v=R1zHzbgZ3ys

OK maybe this too...Now THAT'S eatin'

http://www.youtube.com/watch?v=7exc8b4nzOo

And one kick arse sexy song to shoe .....I mean boot!!

http://www.youtube.com/watch?v=nPk72nUYri4
Oh YEAH..... You mentioned that movie last season and I really want to see it...On the list!!

Happy eating....For an hour...lol

(He's cute)

Tom Jones did make someone's list, and Kim is sexy doing ANYTHING!

Bed & Breakfast

March 18, 2008 - 12:01 AM

QUOTE (IronChef @ March 16, 2008 - 03:39 PM)

So good to see you back, B&B!! Your info, insights and humor have been missed, but I'm breathing a sigh of relief that you'll be joining us again! Welcome back!!

Thanks IC. And it looks like I'll be caught up in time for the new episode, only to fall hoplessly behind again. lol

Bed & Breakfast

March 18, 2008 - 12:26 AM

QUOTE (Superannualted @ March 17, 2008 - 09:59 AM)

Shootin' from m'hip . . .

To me the primary difference is SALT

, especially when we're assuming that "broth" comes in a can from the store. While I agree that stock implies meat and or carcass with other odds and ends of choice many cooks would eschew the excessive amount of salt found in commercially prepared broth. By the way, Julia Child and other authors have opined that baking leftover bones before adding them to the stock or broth naturally intensifies the flavors they might impart.

Just to add a little more of Alton, you need to 'almost' simmer the bones 6 hours to get the marrow to break down completely. Any thing less and you're just as well off using the Swanson in a box (winner of Cook's Illustrateds taste test).

Bed & Breakfast

March 18, 2008 - 12:32 AM

QUOTE (SimonBao @ March 17, 2008 - 12:10 PM)

I think by now I've seen every possible defense of Bad Language in Kitchens and in the end, I'm just not persuaded that it's useful or proper in a professional setting.

That kind of language is absolutely to be expected among taxi drivers, unskilled laborers on factory floors, Corner Boys in some city neighborhoods, etc. Soldiers, sure. But no, not in a professional workspace.

And not even because a restaurant kitchen is a high-stress, fast-paced environment. Please. Try to imagine doctors and nurses in an emergency room responding to every crisis or twist and turn with a stream of F-Bombs and Mothers of All F-Bombs. Does not happen. I've seen paramedics responding to 911 calls and don't remember them reacting to stressful situations by F-ing everything and everyone. How long would some clown last up in the air traffic control tower if she/he reacts to every stress with expletives?

It's not a huge issue, but it is *boring* to listen to, casts grave doubts on the mindset and maturity of the swearer, and is usually out of place in a professional environment. Or an environment that might like to pretend it's professional.

I agree with you (as usual) SB. It really has more to do with the age and upbringing of the people in the kitchen than it does with the work environment. I grew up virtually never swearing, as my mom didn't do it at all, and my dad only under extreme stress.

Also, the kitchens I've worked in have had little or none of that language, even with no customers around.

notevayas

March 18, 2008 - 12:36 AM

QUOTE (IronChef @ March 16, 2008 - 08:15 PM)

I'm partial to "frikkin" myself. Maintains the same sharp "K" sound that seems to be important when cursing.

"Frack!" works for me.

Bed & Breakfast

March 18, 2008 - 12:37 AM

QUOTE (SoonersRock @ March 17, 2008 - 03:02 PM)

Since I am an Okie I guess I can be forgiven for dropping crab cakes in a deep fryer?

Hey sooner, I have been known to do that very thing when hunger pains strike in the middle of prep!

Bed & Breakfast

March 18, 2008 - 12:37 AM

QUOTE (SoonersRock @ March 17, 2008 - 03:02 PM)

Since I am an Okie I guess I can be forgiven for dropping crab cakes in a deep fryer?

Hey sooner, I have been known to do that very thing when hunger pains strike in the middle of prep!

Bed & Breakfast

March 18, 2008 - 12:48 AM

QUOTE (brillke @ March 17, 2008 - 11:28 PM)

Love my Taste of Home magazines. They are my secret weapons. Not had a bad recipe from them yet. My question,do you always find the toothpick?

Must admit, I rarely remember to look for it.

notevayas

March 18, 2008 - 12:50 AM

QUOTE (psh072857 @ March 17, 2008 - 03:51 AM)

I really learn to edit...

You can edit mine if you like. Supe's got the same quote on his signature.

Bed & Breakfast

March 18, 2008 - 12:53 AM

Caught up!

BTW - I mentioned both Whole Foods and Cook's Illustrated magazine in earlier posts, so now I'll mention them together.

About 10 years ago Cook's did a taste test of EVOO and the winner was '365' brand from W/F.
They also did a test of basalmic vinegars and '365' was their 'best buy'. I, personally, have relatives back in Texas send both to me up here in the mountains.

MicrowaveHo

March 18, 2008 - 12:54 AM

QUOTE (actor59 @ March 17, 2008 - 03:15 AM)

You Know MH according to the review in the paper here 311 played for 6 hours..... dang they are becoming this generations Grateful Dead...

I KNOW!!!! I love this band!!! It's no wonder why 15,000 fans from all over the USA & from 13 (yes 13) other countries would unite to see them on their day.

And just the way that they go out on the streets to drink hand grenades with the folks who love them the most speaks volumes about their character.

I was unable to go, as this week was pretty full for me. I had my son's b-day weekend, which finally ended today. Yup, he is a leprechaun!! Born on St. Patty's day. Plus he had his school play premiere this week. He played the scarecrow in the wizard of oz. I am one proud mama. Seriously, I couldn't have asked for a better kid.

MicrowaveHo

March 18, 2008 - 01:04 AM

QUOTE (IronChef @ March 17, 2008 - 03:57 AM)

A masseuse and a masseur, m'lady. We're an equal opportunity massager.

I prefer a masseuse. Place me on the table in between JM & Note within drawing distance.

MicrowaveHo

March 18, 2008 - 01:07 AM

QUOTE (Superannualted @ March 17, 2008 - 05:50 AM)

SHADES OF

"QUEER EYE

FOR THE STRAIGHT GUY"

One of the "make-better" subjects on that program, a disk jockey in the Big Apple, had a favorite expletive, "H0-lee Shee-iite Muslum," which caught my fancy. I now use the term quite liberally whenever I become agitated or flummoxed.

Try it. You'll like it!

MicrowaveHo

March 18, 2008 - 01:28 AM

QUOTE (notevayas @ March 17, 2008 - 10:36 PM)

"Frack!" works for me.

you know what cracks me up? Is that no matter how we spin our spellings on this word... it seems to be a favorite. And no matter what we say... it all comes down to the same meaning. LOVES IT!!!

MicrowaveHo

March 18, 2008 - 02:13 AM

QUOTE (Kristlkrost @ March 16, 2008 - 04:01 PM)

My apologies to
Ford....You better hurry and eat I guess

Jet Pizza has the best food I swear.
My son just brought me home a tuna sub and a Greek salad brimming with feta
(sorry peeps who hate it I love it) and pepporcinis and greek olives....At Jet pizza???..Mmmmmm
I mean they make their own dressing....No one does that.
It is so good and the tuna was great and that's hard to get..good tuna........At Jet pizza??

He also stole 15 cookies!!!!

So lovely that you would condone your son stealing 15 cookies.

TCPhil

March 18, 2008 - 03:41 AM

QUOTE (brillke @ March 17, 2008 - 11:28 PM)

Love my Taste of Home magazines. They are my secret weapons. Not had a bad recipe from them yet. My question,do you always find the toothpick?

Usually...

...

TCPhil

March 18, 2008 - 03:44 AM

QUOTE (partsgirl @ March 17, 2008 - 11:29 PM)

LMAO! You knuckle-head!
What's on this china? Looks like boys playing leap frog....

I REALLY didn't LOOK at it...I saw the penguins and I bought it, I was in a florist shop...In DeKalb, IL for[expletive deleted] sake...

...

partsgirl

March 18, 2008 - 06:55 AM

QUOTE (psh072857 @ March 17, 2008 - 01:13 AM)

What the He!! do you want me to do with THAT-put it over my shoulder and BURP it...

...

"Das grossen baton?"...Benny Hill

And yet, y'all must have mental block to the "Lorena" in the photo with the geoduck. Maybe not the best of pics....

partsgirl

March 18, 2008 - 07:00 AM

QUOTE (psh072857 @ March 17, 2008 - 03:13 AM)

OMG that sounds "DELISH"...PM me the recipe...

...And biscuits are STILL a mystery(sp-MoHub)to me...

I will PM the recipe to you, thanks! Pintos and taters were a staple at her house. Biscuits.... you gotta be gentle with biscuits. They are very sensitive to overhandling. I use butter and buttermilk. Dad and mamaw only use buttermilk which makes them a little tougher... but better for brown gravy. I make big ol' cat heads, yum! The other secret is Self Rising Flour... not All Purpose. And You can't make no gravy or biscuits with sweet milk!

partsgirl

March 18, 2008 - 07:05 AM

QUOTE (ITSJUSTMEAOD @ March 17, 2008 - 04:31 AM)

HMMMMMMMMMMMMMMMMMMMMMMM

TRIPPIDY TROP DER DE HULA HOOP

BODDY DOOP BIG HANDS............

DIPPIDY DOO CHICKEN LOOKY LUKE SPOOKED

UND

WATCH OUT !!!!!!!!!!!!!!!!!!!!!

PGS GOT A CLEAVER!!!!!!!!!!!!!!!!!!!!!!!!!!

TAKE CARE OVER THERE

ALOHA

HAVE FUN

Fukengruven

Farfrompuken

Farfegnugen

TCPhil

March 18, 2008 - 07:12 AM

Hi ya parts...

...

SimonBao

March 18, 2008 - 07:40 AM

QUOTE (dogabone @ March 17, 2008 - 04:04 PM)

Another Hmmm.

I was perusing the chef bios and noticed the cavalier way Bravo tosses around the term self-taught. It's used to describe anyone who didn't go to an actual culinary school, including chefs who learned through apprenticeships. An apprenticeship is still formal training, and before there was a raft of culinary institutes, it was how professionals were trained.

Bravo even uses the term self-taught to describe second- and third-generation chefs who grew up in the family business, learning at their parents' and grandparents' knees, so to speak. I'm sorry, but that is still training.

To me, self-taught is someone like Lisa in TC1, who started as a home cook and expanded her abilities on her own to a point at which she could teach others.

Am I being too "vocabularily" anal here?

Dogabone, I don't know what alternative term to use, but probably you are not being VocAnal here. Self-taught does imply that a person has not had any training. If a person has had training or instruction, as with an apprenticeship, that person isn't "self-taught." There are self-taught painters, guitar players, gardeners and cooks. But it may be that none of the cheftestants are self-taught. For their "Culinary Education," maybe BRAVO should be using the phrase "On the job training" for those who did not attend culinary academies.

A degree from a culinary academy has yet to prove all that important. In last year's finale, Hung had a culinary degree, Casey and Dale were "self-taught." Though Hung won, one could argue that maybe it was the culinary academy that drained all the joy and spontaneity out of his cooking and left that intact for Casey and Dale.

TCPhil

March 18, 2008 - 07:48 AM

QUOTE (Kristlkrost @ March 18, 2008 - 07:33 AM)

Ya think Andrew needs an intervention?????

Soap in his mouth and 40 lashes with a dry noodle???

http://www.time.com/time/magazine/article
/0,9171,991367,00.html

Good morning all!

You make me speeeet...

...

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