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Sean Hannity Live Radio Thread - Wednesday 12/19/07
Posted on 12/19/2007 11:46:35 AM PST by Chuck54
Pinging the faithful. Welcome.
TOPICS: Government; News/Current Events; Politics/Elections
KEYWORDS:
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1
posted on
12/19/2007 11:46:37 AM PST
by
Chuck54
To: Chuck54
2
posted on
12/19/2007 11:47:42 AM PST
by
rightinthemiddle
(Guess what? I'm voting for the Conservative.)
To: Chuck54
Man, I gave you plenty of time...
3
posted on
12/19/2007 11:48:09 AM PST
by
rightinthemiddle
(Guess what? I'm voting for the Conservative.)
To: Repub4bush; bwteim; rightinthemiddle; andyk; tiredoflaundry; sono; markedmannerf; Matchett-PI; ...
Ping from an unsecured, undisclosed, and very indistinguished location.
Sorry to be traveling but the laptop wi-fi works at times and I’m stand-in pinger for CC27.
CC27 should return shortly.
I’ll check in when another signal is available. From a nicer location hopefully.
4
posted on
12/19/2007 11:48:43 AM PST
by
Chuck54
(Go ahead, vote for the Huckster and help elect the Democrat!!!)
To: rightinthemiddle
Hi r-i-t-m.
You cannot believe the speed of this connection.
Hope this gets out.
5
posted on
12/19/2007 11:50:05 AM PST
by
Chuck54
(Go ahead, vote for the Huckster and help elect the Democrat!!!)
To: Chuck54; LambChop_NY
I Want a Roast DuckSean Hannity Thread Eats 12/19/07
The chef is here. Good eats for everyone.
All domestic ducks are descended from wild mallards with the exception of the Muscovy duck.
Domestic (Pekin), Muscovy, and Donald
Roast Duck
Today’s eats brought to you by
'La bonne cuisine est la base du véritable bonheur.' - Auguste Escoffier
(Good food is the foundation of genuine happiness.)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)
6
posted on
12/19/2007 11:51:02 AM PST
by
LonePalm
(Commander and Chef)
To: LonePalm
The Dinner Car on the Stop Hillary Express has an impressive spread!
7
posted on
12/19/2007 12:08:42 PM PST
by
Thunder Pig
(Sometimes you have to roll the hard six. ---Cmdr Wm Adama)
To: Chuck54
Here ... work N lurk mode ON.
8
posted on
12/19/2007 12:10:05 PM PST
by
sono
(Washington, DC. You will never find a more wretched hive of scum and villainy.)
To: LonePalm
I love duck.
That looks fabulous.
9
posted on
12/19/2007 12:10:17 PM PST
by
Bahbah
To: LonePalm
Jeri Kehn PING!
10
posted on
12/19/2007 12:10:41 PM PST
by
Clint N. Suhks
(Which Reindeer has the cleanest toilet? Comet! ©®™)
To: Bahbah
11
posted on
12/19/2007 12:11:26 PM PST
by
Clint N. Suhks
(Which Reindeer has the cleanest toilet? Comet! ©®™)
To: Clint N. Suhks
Do they still serve Peking Duck in Beijing?
12
posted on
12/19/2007 12:15:01 PM PST
by
sono
(Washington, DC. You will never find a more wretched hive of scum and villainy.)
To: Clint N. Suhks
Peking Duck is a recipe for Pekin duck.
The trick for really crispy skin is to get the skin absolutely dry. I recommend a hair dryer.
I reserved a goose for pick-up on Christmas eve. I have to remember the plum pudding.
'La bonne cuisine est la base du véritable bonheur.' - Auguste Escoffier
(Good food is the foundation of genuine happiness.)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)
13
posted on
12/19/2007 12:15:13 PM PST
by
LonePalm
(Commander and Chef)
To: All
14
posted on
12/19/2007 12:17:54 PM PST
by
sono
(Washington, DC. You will never find a more wretched hive of scum and villainy.)
To: LonePalm; sono
The plum sauce is the key. I guess it’s the same for MooShi without the skin sorta.
The skin is everything. I wonder why it takes so long to make?
Geeze, I can’t believe Sean is going off on this National Enquirer story. He should be above that.
15
posted on
12/19/2007 12:20:43 PM PST
by
Clint N. Suhks
(Which Reindeer has the cleanest toilet? Comet! ©®™)
To: Clint N. Suhks
You don't want to cook it too fast. You want the subcutaneous fat to keep the meat moist. If you cook it to hard, the water in the fat will expand, create pressure, and make the fat run out. It is also important to let the duck 'rest' after cooking so that moisture is reabsorbed by the meat before you cut it.
Duck and goose fat is precious and should never be allowed to reach its smoke point. Try finishing a steak with a teaspoon or two of melted goose fat. WOW!
'La bonne cuisine est la base du véritable bonheur.' - Auguste Escoffier
(Good food is the foundation of genuine happiness.)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)
16
posted on
12/19/2007 12:35:35 PM PST
by
LonePalm
(Commander and Chef)
To: Clint N. Suhks
Why do moonbats think Hannity is fat?
17
posted on
12/19/2007 12:36:12 PM PST
by
Clint N. Suhks
(Which Reindeer has the cleanest toilet? Comet! ©®™)
To: Chuck54
You’re making contact, Chuck. Good job!
18
posted on
12/19/2007 12:40:44 PM PST
by
rightinthemiddle
(Guess what? I'm voting for the Conservative.)
To: LonePalm
I quit hunting wild goose because I could never get it to taste good. Wild duck I just breast and wrap with bacon and it’s terrific. I think it’s the gamey taste of the wildfowl skin that makes it less palatable to me.
Geeze, Johnathan the Liar is on again? Twice in a week.
19
posted on
12/19/2007 12:43:20 PM PST
by
Clint N. Suhks
(Which Reindeer has the cleanest toilet? Comet! ©®™)
To: Chuck54
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