I am touched and, quite frankly, a little overwhelmed by all of the support I’ve received in my mango-eating venture. Advice, website links, detailed explanations. In the unlikely event I ever again eat another mango, I’m now confident I’ll be able to do so in a dignified manner. So, thanks to everyone who contributed. Also, thanks to those who offered sightseeing ideas for my hypothetical trip to San Jose. The suggestions ranged from visit the Tech Museum to “get into your rental car and drive up to San Francisco”.

Rob again played the role of affable host today, inviting us all over for the big football doubleheader. Rather than go with the cliché pizza, he went a little creative. Today’s menu was a deli theme compliments of Kaplan‘s Star Deli: smoked meat, smoked turkey, salami, potato knishes, marble rye, and chopped liver (tasty!). For dessert, we had chocolate and raspberry rugelach, and oatmeal something-or-other cookies. I refer to them as oatmeal something-or-other cookies because, according to Rob, you never know what you’ll find inside. Apparently, family friend Joanie tends toward opportunistic creativity when baking them, tossing in whatever happens to be readily available: chocolate chips, Smarties, and what I hoped to God were raisins.

Mail, mail, mail…

SarahMiller writes: “Have you ever tried the fruit Durian?”

Answer: Yes. It’s definitely an acquired taste. Sometime last year, a scene called for alien fruit so someone in the props department thought it might be a good idea to bring in some durian. The smell was so, uh, unpleasant that we made them ditch it before we ever got around to shooting the scene.

Jen writes: “ Just out of curiosity, do you ever get in trouble for taking pictures of your food?”

Answer: Well, Rob was giving me a funny look while I was photographing the chopped liver…

Miss H writes: “My best friend sent me the links to deter me from buying guinea pigs, but yes, they really DO serve them with fries.”

Answer: I hate to say it, but those aren’t guinea pigs. They’re roasted lemmings. Mmmm. My favorite.

Anonymous writes: “How about some more clues about “the greatest final scene in Stargate history”, as Paul Mullie describes it in his TV Zone interview? I believe its from your episode, Family Ties.”

Answer: Can’t say much about the scene in question. Suffice it to say, the episode has a few “topical references”. When I wrote the scene, I assumed someone would insist I lose it. As it turned out, nobody objected (because, I suspect, they were too busy to notice and figured someone else would get around to objecting for them). Can’t say more.

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kiwigater
kiwigater

*laughing ass off* roast lemming eh?
but the question is, if you eat one do the rest leap (shrilling all the way wink ) onto your plate?

Crystal
Crystal

I think I’m reading your blog far too much — yesterday I went to the PGA Awards with my camera to take pictures of my favorite topic — me (my outfit, really, hey I’m a girl)– and found myself photographing my food. So if you want to see what we had to eat at the Awards show, feel free to pop over to my blog and have a look. I’ve already slapped my hands so that I won’t make a habit of it… bad, bad influence.

foodfan in denver
foodfan in denver

http://gosouthamerica.about.com/od/cuisine/a/cuy.htm

Seriously – the cuy question related in no way to its apparent rodent cousin the lemming (truly a coincidental remark made after days of work induced sleep deprivation).

My son was appalled that cuy was actually a staple of the Peruvian diet in some places.

To quote him, “Dude… It’s a RODENT!!!”

Anonymous
Anonymous

you obviously eat well joe but surely all this good eating plays havoc on the hip( if ye know what i mean) do ye try keep in shape or do ye care?

Irishchick

InLoveWithSG1
InLoveWithSG1

*** Coming out the corner with tissue in hand ***

They say in the radio world “long time listener first time caller”. So I guess in the blogging world it would be “long time reader first time commenter” (is that spelled right? It looks funny) anyway…
Ok so I just watch the ep Sunday over the weekend. And without giving anything away to those who haven’t seen it, I ask you one question. WHY!!!!!
Was it necessary to do what you guys did? How could you let Martin Gero write such a thing?
Yes there were some funny moments in the ep between the main characters. But in the end the question remains the same WHY????

*** Go’s back in the corner and cries some more ***

Stace
Stace

A question leading on from the one re: German flags on the Atlantis uniforms, really.

Beckett has the Scottish flag, but Grodin had the Union Jack – was that a deliberate choice?

It’s definitely an interesting one, since it fits with the general consensus of English/British and the patriotism of the other countries in the UK who would choose their own flag first.

Stillhere
Stillhere

Ok I think it’s time for new glasses. When I first read what your wrote I could have sworn it said ‘tropical issues’. I was left wondering if we were going to find out that the there was to be a new addition to SG-1.. a fifth member named Capt Jack Sparrow! Of course he would be no match for Vala:)

Glad to help with the mango issues.

Having had a pet Guinie pig, I could never eat one..not even with fries.

I agree with Ben Browder that cooking with vinegar is sometimes the way to go. I have a great baked stuffed steak recipe that calls for vinegar.

You take thin steaks and marinate them in vinegar for a few hours. Then you take about a dozen strips of bacon and some chopped shallots and boil them in water until they are cooked. Take the bacon out of the water and set aside on a paper towel to drain.

Take the water with the shallot and use it to make stuffing with whatever spices you like in stuffing. Spread that onto the thin steaks, roll it up and then wrap some of the boiled bacon strips around that and secure with toothpicks. Bake that covered in the oven at 350 for about an hour. Then uncover and bake for about twenty minutes or until bacon is crispy.

Take the remaining bacon and fry it crisp so that it creates grease. Remove bacon and crumble it. Take fresh romaine lettuce or collard greens in a metal (it has to be metal) strainer and add chopped shallots and crumbled bacon. Coat them with fresh vinegar and then place a catch pan underneath it. Slowly pour the hot bacon grease over the lettuce/greens until they wilt. Toss and serve with baked stuff steak.

I wish I had an oven, because I really miss making this sometimes.

Marla

Anonymous
Anonymous

Joe,

You inspire many in such curious ways… The “Pro” GW thread titled “The Shrill and Ill-Informed Lemming Thread” was born less than 1 week ago, with 68 pages with 1,356 posts… 27,648 views. http://forum.gateworld.net/showthread.php?t=39566